Hydrophilic Antioxidant Activity Research Articles

Carotenoids concentration of Gac (Momordica cochinchinensis Spreng.) fruit oil using cross-flow filtration technology.

Gac (Momordica cochinchinensis Spreng.) fruit, a traditional fruit in Vietnam and other countries of eastern Asia, contains an oil rich in carotenoids, especially lycopene and β-carotene. Carotenoids in gac fruit oil were concentrated using cross-flow filtration. In total recycle mode, effect of membrane pore size, temperature, and transmembrane pressure (TMP) on permeate flux and on retention coefficients has been exploited. Resistance of membrane, polarization concentration, and fouling were also analyzed. Optimum conditions for a high permeate flux and a good carotenoids retention are 5 nm, 2 bars, and 40 °C of membrane pore size, TMP, and temperature, respectively. In batch mode, retentate was analyzed through index of acid, phospholipids, total carotenoids content (TCC), total antioxidant activity, total soluble solids, total solid content, color measurement, and viscosity. TCC in retentate is higher 8.6 times than that in feeding oil. Lipophilic antioxidant activities increase 6.8 times, while hydrophilic antioxidant activities reduce 40%. The major part of total resistance is due to polarization (55%) while fouling and intrinsic membrane contribute about 30% and 24%, respectively.

Evolution of antioxidant activity and bioactive compounds in tomato (Lycopersicon esculentum Mill.) fruits during growth and ripening.

The interest in the consumption of tomato (Lycopersicon esculentum Mill.) is, to a large extent, due to its content of bioactive compounds and their importance as dietary antioxidants. During the growth and ripening process, there are quantitative and qualitative changes in the fruit composition which determine the nutritional quality and antioxidant potential at each stage.Two halfdeterminate early hybrids cultivars (Prekos and Balkan) and one indeterminate mid-early hybrid cultivar (Reyana) were considered for this study. Fruits from plants grown on sandy soil in an unheated greenhouse were collected at three growth and six maturity stages. Antioxidant activity, dry matter, soluble solids, titratable acidity, ascorbic acid, lycopene, beta-carotene, chlorophylls and total phenolic contents were monitored. During fruit growth, dry matter, soluble solids and titratable acidity recorded a slight decrease, polyphenols and beta-carotene contents remained almost the same while ascorbic acid content and antioxidant activity increased continuously. The stage of ripening significantly influenced the content of all bioactive compounds as well as the antioxidant activity of tomato fruits. The first stages of ripening were characterized by a slight decrease of the dry matter content and by an increase of the titratable acidity, while in the last two stages of ripening these variations reversed. Ascorbic acid and total phenolics content increased as maturity progressed from mature green to pink or light red stage and decreased afterward. Lycopene started to accumulate since turning and sharply increased in the last three stages, on average 36%of the lycopene content being accumulated in the last stage of ripening. In terms of hydrophilic antioxidant activity, depending on the cultivar, the pink or light red stages were the ones with the greatest potential. Althoughthere weresignificant differences among the contents of bioactive compounds and antioxidant activity of the three cultivars studied, their patterns of variation during the nine stages were quite similar.

Effects of gamma radiation on chemical and antioxidant properties, anti-hepatocellular carcinoma activity and hepatotoxicity of borututu

Abstract Borututu is a well-known medicinal plant in Angola for the treatment of liver diseases and for the prophylaxis of malaria. Our research group reported, in a recent study, that its infusion, pills and syrups display significant antioxidant and anti-hepatocellular carcinoma activities. However, during the processing and storage, it can be easily exposed to contamination that can lead to a microbial deterioration or insect infestation compromising its quality, shelf life, and efficiency. Herein, we investigated the effect of gamma irradiation, one of the most promising decontamination methods for many foodstuffs and plant materials, at different doses (1 and 10 kGy) on borututu regarding its nutritional value, lipophilic (fatty acids and tocopherols) and hydrophilic (free sugars and organic acids) compounds, antioxidant and anti-hepatocellular carcinoma activities. In general, the irradiation treatment did not appreciably affect the nutritional value of the studied plant, but the highest energetic contribution (383.83 kcal/100 g), total sugars (8.63 g/100 g), organic acids (3.31 g/100 g dw), total tocopherols (336.72 mg/100 g dw), and PUFA (32.75%) contents were found in the sample irradiated at 10 kGy. Furthermore, this sample presented also the highest levels of total phenolics and flavonoids and, in general, the highest antioxidant activity (EC 50 values of 0.04 to 0.24 mg/mL for the methanolic extract and 0.03 to 1.34 mg/mL for the infusion). Irradiated samples kept the anti-hepatocellular carcinoma activity, but a decrease was observed in the methanolic extract prepared from sample irradiated at 10 kGy (GI 50 = 188.97 μg/mL). Overall, gamma irradiation proved to be a suitable technique of preservation of dried herbs without affecting the bioactive compounds. Industrial relevance During processing and storage, plants can be easily exposed to contamination that can lead to a microbial deterioration or insect infestation compromising its quality, shelf life, and efficiency. This article highlights gamma irradiation as a suitable technique of preservation of borututu (a widely used dried plant) without significant changes in its bioactive effects.

Potential of nanofiltration for the concentration of bioactive compounds from watermelon juice

SummaryThe aim of this study was to evaluate the potential of nanofiltration for the concentration of bioactive compounds of watermelon juice. Lipophilic and hydrophilic antioxidant activities were determined through two assays, ferric reducing antioxidant power and DPPH. The content of lycopene, flavonoids and total phenolic in the concentrate samples increased with the increase in the volume reduction factor. Volume reduction factor of three showed the best performance of concentration, generating the highest values for lycopene, flavonoid and total phenolic contents. Average permeation flux was 2.3 L h−1 m−2, with continuous extraction of the concentrate at a volumetric reduction ratio of three. Lycopene showed the highest rejection coefficient (0.99), followed by flavonoids (0.96) and total phenolic content (0.65). The hydrophilic antioxidant activity values in both assays were higher than the lipophilic antioxidant activity values. A highly significant correlation was noted between the contents of flavonoids, phenolic compounds, ascorbic acid, and lycopene and their antioxidant potential in both lipophilic and hydrophilic fractions.

Cultivars Differences in Keeping Quality and Bioactive Constituents

The aims of this research were to evaluate the keeping quality (water loss, firmness, decay incidence) and bioactive constituents (vitamin C, antioxidant activity) of three commercial bell pepper cultivars (Selika-red, Dynamo-yellow and Sympathy-orange color) held for 21 days (d) storage at 7 oC and market simulation (3 d at 20 oC). Cultivars type significantly influenced fruit quality in bell pepper after prolonged storage. The low skin wax content (0.6 ng∙cm-2) and thin pericarp tissue (6.5 mm) in ‘Sympathy’ appeared to have contributed greatly to the high weight loss (5.2%), resulting in very soft fruits (4 mm), high decay incidence (20%) and lowest value in general appearance (2.5) among to the three cultivars. After 21 d storage at 7 oC plus 3 d at 20 oC content of ascorbic acid showed a insignificant increase in all cultivars. Hydrophilic antioxidant activity (HAA) remains practically unchanged after 3 weeks at 7 oC (between 2 and 5%) from the initial value. Total antioxidant activity (TAA) increases only in red pepper 'Selika' (6.07 µmol TE/g fr.wt.) and this increase is mainly because of changes in the lipophilic antioxidant activity (LAA - from 0.84 in harvest time increased to 2.31 µmol TE/g fr.wt. after storage).Â

Nutritional and antioxidant properties of wild edible plants and their use as potential ingredients in the modern diet

Thirteen species of wild edible plants belonging to 11 botanical families consumed in the traditional Mediterranean diet were evaluated. Sanguisorba minor, Quercus ballota and Sedum sediforme showed the highest hydrophilic total antioxidant activity (H-TAA) and total phenols. Asparagus acutifolius, Allium ampeloprasum, Foeniculum vulgare and Malva sylvestris presented high levels of potassium, Malva and Asparagus are interesting due to their zinc content, and Urtica urens contains a high content of calcium. Sensory analysis indicated that fruits from Q. ballota could be considered very sweet and plants of Crithmum maritimum and Oxalis pes-caprae are very acidic. Moreover, testers highlighted the salty taste of C. maritimum. Mesembryanthemum nodiflorum and Mesembryanthemum cristalinum, the spicy taste of A. ampeloprasum, and the aroma of F. vulgare. Our results indicate that increased consumption of the investigated plant species could provide health benefits. Moreover, due to their sensorial properties, they could be used as new ingredients to improve the diversity in modern diet and highly creative cuisine.

Tomato shelf-life extension at room temperature by hyperbaric pressure treatment

The effect of hyperbaric treatments on major hydrophilic and lipophilic antioxidants and antioxidant activity in tomato fruit, using ORAC and TEAC assays, was studied. Early breaker stage greenhouse grown tomatoes were subjected to different pressure and temperature conditions, including 0.1 (ambient atmospheric pressure, control), 0.3, 0.5, 0.7 and 0.9MPa at 20°C, and 0.1MPa at 13°C (cold treatment) for 4 days, followed by ripening at 20°C for 5 and 10 days. Hyperbaric treatment significantly affected lycopene content by inhibiting, then enhancing its accumulation during treatment and ripening, respectively. In general, ascorbic acid and total phenolic contents increased as time progressed but generally were not affected by hyperbaric pressure treatment. All antioxidants were found in lower concentrations in tomatoes treated at 13°C. The trend in antioxidant activity obtained from both ORAC and TEAC assays was generally similar. No significant effect of hyperbaric treatment on lipophilic antioxidant (LAA) and hydrophilic antioxidant (HAA) was observed compared with control tomatoes at 13 and 20°C. However, the ORAC assay showed that hyperbaric treated tomatoes had significantly higher HAA than 13°C treated tomatoes. Overall, hyperbaric treatment at 20°C has potential to extend tomato shelf-life during short treatment durations without adverse impact on quality during ripening.

Impact of limited drying on Momordica cochinchinensis Spreng. aril carotenoids content and antioxidant activity

Food product based on gac fruit (Momordica cochinchinensis Spreng.) arils have a high potential due to the high carotenoids content of this fruit. Drying is a key preparation step for carotenoids extraction from gac fruit in a economically viable process. The impact of different drying technics, temperature, final product moisture content on the carotenoid content, hydrophilic and lipophilic antioxidant activity (evaluated with three methods) and color of the gac arils is discussed based on laboratory scale experimental tests. The results highlight an optimal temperature between 50°C and 60°C to conserve the color, the carotenoid content and the antioxidant activity. Also, these properties are better preserved by limiting the drying to dry based moisture content between 15% and 18% while the advantages of drying for further processing and for refrigerated conservation for a few months are achieved.

Quality parameters, biocompounds and antioxidant activity in fruits of nine quince (Cydonia oblonga Miller) accessions

Quality parameters, as well as bioactive compounds and antioxidant activity were determined in nine quince (Cydonia oblonga Miller) clones belonging to the quince gene bank of the University Miguel Hernández (Alicante, Spain). Significant differences were found among quince clones in fruit weight, firmness, total soluble solids (TSS), total acidity (TA), crude fiber and sensory attributes. Bioactive compound concentration and total antioxidant activity, in both hydrophilic (H-TAA) and lipophilic (L-TAA) extracts, were also found to be different in flesh and skin among quince clones. High correlations were found between total phenolics and H-TAA and total carotenoids and L-TAA, showing that phenolics and carotenoids are the main compounds responsible for hydrophilic and lipophilic antioxidant activity, respectively. The quince clones with the highest content on bioactive compounds and antioxidant activity in the edible portion were AM4, CTM8 and OM6. In addition, AM4 and OM6 accessions had low astringency levels and an equilibrated TSS/TA ratio, leading them also appropriated for fresh consumption. Thus, these accessions could be used, together with other having large fruits as ZM6 accession, to select new cultivars with high yield, and overall fruit quality attributes and specially having high content of bioactive compounds with antioxidant activity and health benefits.

Effect of 1-methylcyclopropene on the antioxidant capacity and postharvest quality of tomato fruit

o C for a shelf life period. The results show that the effects of 1-MCP on fruit ripening were related to the stage of maturity and storage temperature. The MG stage was the optimal stage for 1-MCP treatment when fruit storage was at 12°C. 1-MCP treatment reduced the lipophilic antioxidant activity (LAA) of the tomato fruit, but the hydrophilic antioxidant activity (HAA) remained similar to that observed at harvest. 1-MCP is a potential tool for extending shelf life, delaying tomato fruit ripening (slowing color development and firmness loss) and enhancing quality of tomatoes.

Bioactive compounds and antioxidant activity of organically grown tomato (Solanum lycopersicum L.) cultivars as affected by fertilization

In this study, the antioxidant properties of two tomato cultivars Firenze and Rio Grande grown organically in an open-field under different combinations of organic fertilizer sources were investigated, lycopene, total phenols and flavonoids contents, as well as lipophilic, hydrophilic and total antioxidant activities were determined. Significant differences were found between tomato cvs in lycopene and antioxidant activity. Firenze cv showed higher lycopene, lipophilic, hydrophilic and total antioxidant activities when compared to cv Rio Grande. On the other hand, even though antioxidant activity was affected by the different organic fertilizer treatments, tomato bioactive compounds were not affected whatever the cv. LAA ranged from 123.8μM Trolox/100g fresh weight (fw) in cv Rio Grande to 153.4μM Trolox/100g fw in cv Firenze and was significantly correlated to lycopene (r=0.45; p<0.05) content. HAA ranged from 81.5μM Trolox/100g fw in cv Rio Grande to 101.3μM Trolox/100g fw in cv Firenze and was not significantly correlated to total phenols and flavonoids contents. Although these data require confirmation over a longer period of time, this investigation emphasizes the satisfactory organic tomato antioxidant attributes.

Phenolic acids and total antioxidant activity in Ocimum basilicum L. grown under Na2SO4 medium

The antioxidant activity of two basil cvs (Ocimum basilicum L. cvs. Genovese and Fine),grown for 15 and 30 days in the absence or in the presence of 25 mM sodium sulphate(Na2SO4), was measured. At the same time, phenolic acid contents of the same plant materials were determined to evaluate their probable contribution to the total antioxidant capacity. The results showed that Genovese cultivar was a better source of antioxidant compounds than Fine one, irrespective of the salt and the period of treatment, even ifNa2SO4 salinity was less stressful for Fine cultivar that after 15 days of treatment was able to increase its antioxidant power in comparison to Genovese one. In addition, although major phenolic acids in Genovese and Fine basil remained constant or decreased with salinity, we observed an increase in hydrophilic antioxidant power either after 15 or 30 days of treatment. The lack of correlation between phenolic acids present in basil and antioxidant activity could be explained by the fact that other antioxidant hydrophilic molecules are synthesised under stress conditions. Key words: Ocimum basilicum, phenolic acids, Na2SO4 salinity, hydrophilic antioxidant activity, lipophilic antioxidant activity, ABTS+.

Crude caffeine reduces memory impairment and amyloid β1–42 levels in an Alzheimer’s mouse model

Alzheimer’s disease (AD), a chronic neurodegenerative disorder associated with the abnormal accumulations of amyloid β (Aβ) peptide and oxidative stress in the brain, is the most common form of dementia among the elderly. Crude caffeine (CC), a major by-product of the decaffeination of coffee, has potent hydrophilic antioxidant activity and may reduce inflammatory processes. Here, we showed that CC and pure caffeine intake had beneficial effects in a mouse model of AD. Administration of CC or pure caffeine for 2months partially prevented memory impairment in AD mice, with CC having greater effects than pure caffeine. Furthermore, consumption of CC, but not pure caffeine, reduced the Aβ1–42 levels and the number of amyloid plaques in the hippocampus. Moreover, CC and caffeine protected primary neurons from Aβ-induced cell death and suppressed Aβ-induced caspase-3 activity. Our data indicate that CC may contain prophylactic agents against the cell death and the memory impairment in AD.

Phytochemicals and Antioxidant Capacity of Tortillas Obtained after Lime-Cooking Extrusion Process of Whole Pigmented Mexican Maize

The lime-cooking extrusion represents an alternative technology for manufacturing pre-gelatinized flours for tortillas with the advantages of saving energy and generation of null effluents. The phytochemical profiles (total phenolics, anthocyanins) and antioxidant activity of four different types of whole pigmented Mexican maize [white (WM), yellow (YM), red (RM), blue maize (BM)] processed into tortillas were studied. The lime-cooking extrusion process caused a significant decrease (p < 0.05) in total phenolics and antioxidant capacity when compared to raw kernels. Most of the total phenols assayed in raw grains (76.1-84.4 %) were bound. Tortillas from extruded maize flours retained 76.4-87.5 % of total phenolics originally found in raw grains. The BM had the highest anthocyanin content (27.52 mg cyanidin 3-glucoside/100 g DW). The WM, YM, RM and NWM contained 3.3, 3.4, 2.9, and 2.2 %, respectively, of the amount of anthocyanins found in BM. The BM lost 53.5 % of total anthocyanins when processed into extruded tortillas. Approximately 64.7 to 74.5 % of bound phytochemicals from raw kernels were the primary contributors to the ORAC values. Extruded tortillas retained amongst 87.2 to 90.7 % of total hydrophilic antioxidant activity when compared to raw kernels. Compared to the data reported by other authors using the conventional process, the lime-cooking extrusion process allowed the retention of more phenolics and antioxidant compounds in all tortillas.

Use of Fluorogenic Probes To Differentiate between Hydrophilic and Lipophilic Antioxidant Activity in a Fish Cell Line

In finfish aquaculture, dietary antioxidants have been shown to improve indicators of general fish health and to inhibit the oxidative deterioration of polyunsaturated fatty acids. To facilitate the characterization of novel antioxidants or antioxidant mixtures, we developed assays for antioxidant activity in a fish cell line. We used 2',7'-dichlorodihydrofluorescein diacetate (H(2)DCFDA) to determine the protective effects of a panel of representative antioxidant compounds against the formation of reactive oxygen species (ROS) under conditions that promote oxidative stress, whereas protective effects against lipid peroxidation were measured using the thiobarbituric acid reactive substances (TBARS) assay and a novel implementation of 4,4-difluoro-5-(4-phenyl-1,3-butadienyl)-4-bora-3a,4a-diaza-s-indacene-3-undecanoic acid (C(11)-BODIPY(581/591)). We found that the highly hydrophilic antioxidant, sodium ascorbate, inhibited H(2)DCFDA oxidation but had no effect on lipid peroxidation, whereas the highly hydrophobic antioxidant, α-tocopherol, potently inhibited lipid peroxidation but did not prevent H(2)DCFDA oxidation. The data suggest that a single assay is not sufficient for estimating antioxidant activity in cultured fish cells.

Acceptability Properties and Antioxidant Pontential of Desi Chickpea (&amp;lt;i&amp;gt;Cicer arietinum&amp;lt;/i&amp;gt; L.) Cultivars

The acceptability properties, total phenolic content, and antioxidant potential of four (red, green, brown, cream) desi chickpea (Cicer arietinum L.) cultivars from the World Germplasm Bank were evaluated. Protein content of the grains varied from 20.12% to 28.85% (dw), highest for Cream ICC3421. The water absorption capacity (WAC) and cooking time (CT) of the whole grains ranged from 97.7 to 117.5 g water/100 g seeds (ww) and from 109.5 to 193.5 min, respectively; the highest WAC and lowest CT corresponded to Cream ICC3421 cultivar. The total phenolic content (TPC) and total hydrophilic antioxidant activity (AoxA) [oxygen radical absorbance capacity (ORAC) value] of desi chickpea cultivars varied from 746 to 1.286 μg gallic acid equivalents (GAE)/g sample (dw) and from 43.9 to 53.9 μmol Trolox equivalents (TE)/g sample (dw); Brown ICC3512 showed the highest ORAC value. Chickpea cultivars could contribute significantly to the management and/or prevention of degenerative diseases associated with free radical damage.

HYDROPHILIC AND LIPOPHILIC ANTIOXIDANT ACTIVITY OF LOQUAT FRUITS

Twenty-four cultivars of loquat fruit (Eriobotrya japonica Lindl.) were analyzed for the content of phenolics, vitamin C and carotenoids, and antioxidant activity with the aim of determining how the accumulation of bioactive compounds is related to the antioxidant activity. Results showed that the content of phenolics, vitamin C and carotenoids varied with cultivars, ranging from 59.55 to 132.13 mg/100 g fresh weight (FW), from 6.60 to 8.64 mg/100 g FW and from 46.89 to 2,699.06 µg/100 g FW, respectively. The determination of hydrophilic antioxidant activity (HAA) and lipophilic antioxidant activity (LAA) showed that a major contribution of total antioxidant activity (TAA) was due to HAA. The content of hydrophilic phenolics was positively correlated with both HAA and TAA, while the content of lipophilic phenolics or carotenoids was correlated positively with LAA and TAA. These data indicated that the presence of large quantity of phenolics could be the major contributor to HAA, while carotenoids and other compounds were associated with LAA. PRACTICAL APPLICATIONS Fruits not only can provide carbohydrates and minerals necessary for mankind, but also contain much antioxidant compounds. Interests in bioactive compounds and antioxidant activities of fruits had increased greatly because of their possible role in human health. In this study, phenolics content, vitamin C content, carotenoids content and hydrophilic and lipophilic antioxidant activities in vitro of loquat fruits (Eriobotrya japonica Lindl.) were investigated. The results showed that loquat fruits are valuable resources of antioxidants such as phenolics, vitamin C and carotenoids. A major contribution of total antioxidant activity was due to hydrophilic antioxidant activity. Phenolics could be the major contributor to hydrophilic antioxidant activity, while carotenoids and other compounds may be the major contributors to lipophilic antioxidant activity. We believe that these results may provide theoretical basis for utilization of loquat fruits as the potential source of natural antioxidants.

Antioxidant Bioactive Compounds in Selected Industrial Processing and Fresh Consumption Tomato Cultivars

Four selected fresh consumption tomato varieties, harvested at different ripening stages (green, breaker, pink, red) and five industrial processing tomato varieties, harvested at red ripe stage, were analysed for lycopene and its isomers, β-carotene, total and individual phenolics, vitamin C and hydrophilic antioxidant activity. Tomato variety and ripening stage significantly affected carotenoids, total phenolic compounds and hydrophilic antioxidant activity when fresh consumption tomatoes were compared. The average of total lycopene content at the different ripening stages was 0.63, 12.20, 26.76 and 116.66 mg/kg of fresh weight (FW). Vitamin C ranged from 2.79 (breaker Cherry Pera) to 297.62 (red Cherry Pera) mg/kg FW. In green and breaker tomatoes, a positive correlation of hydrophilic antioxidant activity with vitamin C and chlorogenic acid was observed. However, in industrial tomato varieties (red ripe stage) and fresh consumption varieties harvested at pink and red stages, hydrophilic antioxidant activity was correlated with total phenolics and rutin. Tomato varieties for industrial processing did not show significant differences in total phenolic compounds and lycopene content. Lycopene ranged from 83.17 to 97.60 mg/kg FW, while total phenolic compounds varied between 257.91 and 284.13 mg/kg FW. Chlorogenic acid and rutin were the most abundant individual phenolics found in all the samples studied. Moreover, the content of total phenolics was always significantly correlated with the content of rutin. The amounts of all individual phenolics were affected by variety, with the exception of ferulic acid. Generally, these individual phenolics were more abundant in green and intermediate ripening stages, decreasing in full red tomatoes.

Bioactivities of crude caffeine: Antioxidant activity, cyclooxygenase-2 inhibition, and enhanced glucose uptake

Thousands of tons of crude caffeine are produced annually in the decaffeination of coffee. Crude caffeine is further purified to obtain pure caffeine, and the non-caffeine residue is typically discarded as waste. In the present study, we discovered that crude caffeine possessed unexpected bioactive properties. Crude caffeine had potent hydrophilic antioxidant activity (145μmol Trolox equivalent (TE)/g) and lipophilic antioxidant activity (66μmol TE/g). It also inhibited cyclooxygenase-2 with a higher potency (IC50, 20μg/ml) than 2-acetoxybenzoic acid (aspirin, IC50, 190μg/ml). Crude caffeine increased glucose uptake 1.45-fold in cultured human skeletal muscle cells and 2.20-fold in adipocytes. In contrast, pure caffeine, which accounts for approximately 90% of the crude caffeine mass, was found to possess negligible antioxidant activity and did not inhibit cyclooxygenase-2, nor stimulate glucose uptake. We believe crude caffeine has potential health benefits and may serve as a novel functional ingredient in the food industry.

Study of variability in antioxidant composition and fatty acids profile of Longissimus dorsi and Serratus ventralis muscles from Iberian pigs reared in two different Montanera seasons

This investigation was designed to evaluate the effects of variations in antioxidant and fatty acids composition of acorns and grass from two Montanera (free-range system and feeding based on acorns and grass) seasons (2006/07 and 2007/08) on the antioxidant composition and fatty acids profile of m. Longissimus dorsi (LD) and m. Serratus ventralis (SV) from Iberian pigs reared under these Montanera seasons. Acorn and grass composition was affected by Montanera season and consequently, LD and SV muscles showed different contents of α-tocopherol, total phenols, hydrophilic and lipophilic antioxidant activity and fatty acid profile, according with the composition of acorns and grass ingested. Results suggest a lack of uniformity in meat quality between different seasons. This could be due to the variable nature of extensive pig production as reflected in the variability in the composition of the diet (acorns and grass).