Abstract
The antioxidant properties of foods are crucial in nutrition, food chemistry, and medicine studies but are often underestimated, with significant amounts of bioactive compounds containing physiological and biochemical properties remaining in the residue from extraction as non-extractable antioxidants. Over the last decade, extractable and non-extractable compounds have become key in the evaluation/determination of the antioxidant properties of food matrices because of their relevance in human health. This has led to the need to include extractable and non-extractable antioxidants in comprehensive and harmonized food composition databases for a wide range of applications within research, food, pharmaceutical, nutraceutical, and cosmeceutical areas. Additionally, the databases are invaluable as part of the health claims application process. eBASIS, (Bioactive Substances in Food Information System) a comprehensive database containing quality-evaluated scientific data, covering the composition of bioactive compounds present in foods, has flexible structures, allowing it to be extended to include newly emerging data on extractable and non-extractable compounds. Search criteria were developed and defined for compiling suitable peer-reviewed literature. Data quality assessment methods were established for the addition of composition data and antioxidant activity, with a focus on various parameters including: the extraction procedure, the antioxidant measurements, the expression of results. A total of 437 quality-evaluated datapoints on the composition of extractable and/or non-extractable compounds were entered into the database. This database update represents one of the first examples of building a database dedicated to antioxidant properties. This expansion of eBASIS provides a novel and unique tool for nutritionists, dietitians, researchers to use for a wide range of applications, such as dietary assessment, exposure studies and epidemiological studies, and may contribute to an increase in high-bioactive food consumption by consumers.
Highlights
Growth in the interest of bioactive compound research [1,2,3,4] has expanded to include extractable and non-extractable compounds, which are key in the evaluation/determination of the antioxidant properties of food matrices [5,6,7,8,9]
This paper provides an overview on the first development of a database dedicated to antioxidant properties, included as part of the eBASIS resource
For the compositional information section in the input form, different classes of extractable and non-extractable antioxidants were added to the compound class pick list: extractable polyphenols (EPP), extractable
Summary
Growth in the interest of bioactive compound research [1,2,3,4] has expanded to include extractable and non-extractable compounds, which are key in the evaluation/determination of the antioxidant properties of food matrices [5,6,7,8,9]. A recent study by Yeung et al [9], carrying out a scientific literature landscape analysis, showed that scientific interest has recently expanded to include research on antioxidant phytochemicals. This has led to the emergence of extractable and Nutrients 2020, 12, 3405; doi:10.3390/nu12113405 www.mdpi.com/journal/nutrients. Nutrients 2020, 12, 3405 non-extractable polyphenols as a key tool in the description of the antioxidant properties of food [10,11]. Extractable and non-extractable antioxidants are classified by their methods of extraction as follows: extractable polyphenols (free forms) (EPP) are solubilized by aqueous-organic solvents, whereas less extractable polyphenols are bound forms, remaining in the residue of aqueous-organic extract [12].
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