Functional Foods, Nutraceutical, Nutrients

Composición química de oca (Oxalis tuberosa), arracacha (Arracaccia xanthorriza) y tarwi (Lupinus mutabilis). Formulación de una mezcla base para productos alimenticios

    El presente trabajo tuvo como objetivo formular una mezcla base a partir de cultivos nativos, la cual una vez estandarizada, se constituye en materia prima de alto valor nutricional para su utilización en la elaboración de productos alimenticios como: purés,...
María Elena León Marroú
Misael Ydilbrando Villacorta González
Sandra Elizabeth Pagador Flores
Revista Venezolana de Ciencia y Tecnología de Alimentos

Carrots of Many Colors Provide Basic Nutrition and Bioavailable Phytochemicals Acting as a Functional Food

Hippocrates, a philosopher who lived from 460 to 359 BC is often quoted as saying, “Let your food be thy medicine and your medicine be thy food.” Having lived just shy of a century at a time when life expectancies were much less, he must have understood the importance of a healthy diet...
Sara A. Arscott
Sherry A. Tanumihardjo
Comprehensive Reviews in Food Science and Food Safety

Effect of various extraction systems on the antioxidant activity kinetic and color of extracts from purple corn

The purpose of this study was to investigate the effect of extraction systems on the anthocyanin index, antioxidant kinetics (DPPH-radical scavenging capacity) and color of purple corn (Zea mays) seeds. The factors studied were: extraction system (methanol, 100%, 80%, 60%, 40, 20% v/v) using...
Fernando Ramos-Escudero
María L. González-Miret
Agustín García-Asuero
Universidad de Antioquia, Medellín, Colombia

Pigments content, other compounds and antioxidant capacity in 12 cactus pear cultivars (Opuntia spp.) from México

The cactus pear (Opuntia spp.) is a phytogenetic resource of Mexico of high nutritious value whose native cultivars had not been previously characterized. The aim of this work was to study the content of some chemical compounds and the antioxidant potential in 12 pear cultivars, namely, Cristalina...
Inés Figueroa-Cares
María T. Martínez-Damián
Enrique Rodríguez-Pérez
María T. Colinas-León
Salvador Valle-Guadarrama
Sweetia Ramírez-Ramírez
Clemente Gallegos-Vázquez
Agrociencia

Contenido de pigmentos, otros compuestos y capacidad antioxidante en 12 cultivares de tuna (Opuntia spp.) de México

La tuna (Opuntia spp.) es un recurso fitogenético de México de alto valor nutritivo cuyos cultivares nativos no habían sido caracterizados. El objetivo de este trabajo fue estudiar el contenido de algunos compuestos químicos y el potencial antioxidante en 12 cultivares...
Inés Figueroa-Cares
María T. Martínez-Damián
Enrique Rodríguez-Pérez
María T. Colinas-León
Salvador Valle-Guadarrama
Sweetia Ramírez-Ramírez
Clemente Gallegos-Vázquez
Agrociencia

Efecto de distintos tratamientos de conservación en la actividad antirradicalaria de alcaparras (Capparis spinosa L.) cultivadas en Santiago del Estero, Argentina

    Capparis spinosa L. es un arbusto cuyos botones florales, conocidos con el nombre de alcaparras, tienen una amplia aplicación en la gastronomía. Las alcaparras se comercializan en distintas presentaciones de acuerdo a los tratamientos de conservación a los que son...
Evangelina Adela González
Yanina Soledad Coria Cayupán
Mónica Azucena Nazareno
Revista Venezolana de Ciencia y Tecnología de Alimentos

Effects of drying methods on bioactive compounds of vegetables and correlation between bioactive compounds and their antioxidants

Freeze- and heat-drying methods were applied to dry fresh vegetables (carrot, taro, tomato, red beetroot and eggplant) grown in Vietnam and then the total phenolic and flavonoid compounds extracted by alcoholic and alkaline-hydrolysis methods were evaluated to determine the effects of the drying...
P. V. Hung
T. L. Duy
International Food Research Journal

The Color of Olive Oils: The Pigments and Their Likely Health Benefits and Visual and Instrumental Methods of Analysis

The color of olive oils, and of foods in general, can influence consumer choices to a large extent and can be related to the processing treatments they have undergone. Olive oil color is due to 2 types of pigments, chlorophylls and carotenoids, which are attracting the attention of the scientific...
María José Moyano
Francisco J. Heredia
Antonio J. Meléndez-Martínez
Comprehensive Reviews in Food Science and Food Safety

Determination of total phenolics and anthocyanin contents in the pericarp of hot chilli pepper (Capsicum annuum L.)

This study was aimed to determine the contents of both total phenolics and anthocyanin mainly in the pericarp part of hot chilli pepper, considerably attributing for an enzymatic browning effect. The extraction conditions for total phenolics and anthocyanin in the sample were separately...
P. Arnnok
C. Ruangviriyachai
R. Mahachai
S. Techawongstien
S. Chanthai
International Food Research Journal

Health promoting bioactive phytochemicals from Brassica

Brassica vegetables are a family of 6 agriculturally important species consumed in high quantities throughout the world. Cruciferous vegetables are a good source of many health promoting and potentially protective phytochemicals including folic acid, phenolics, carotenoids, selenium,...
S. Kumar
A. Andy
International Food Research Journal