Total Oxygen Radical Absorbance Capacity Research Articles

Effects of cooking and in vitro digestion of rice on phenolic profiles and antioxidant activity

The aim of this study was to analyze the content and distribution of free and bound phenolic components and the oxygen radical absorbance capacity (ORAC) antioxidant activity of brown and polished rice after cooking and in vitro digestion. The results showed that cooking decreased the free and bound phenolic and flavonoid contents and ORAC values. Cooking decreased the total phenolic content of brown and polished rice by 47.9% and 71.0%, total flavonoid content by 72.8% and 82.5%, and total ORAC values by 31.8% and 72.9%, respectively. After in vitro digestion, the total phenolic content, total flavonoid content, and total ORAC values had increased by 195.6%, 34.6% and 185.7%, respectively, in brown rice, and by 403.3%, 13.1% and 293.4% respectively, in polished rice, compared with the cooked samples. Seven individual phenolics (gallic, protocatechuic, chlorogenic, caffeic, syringic, coumaric, and ferulic acids) were detected in both free and bound forms. The results showed that the phytochemical content and its antioxidant activity after cooking will be underestimated if the bound fraction after in vitro digestion is not included in calculations. The results of this study show that cooking affects the phenolic content and antioxidant capacity of rice. However, the in vitro digestion process could actually improve the digestion and absorption of beneficial components of cooked rice at the intestinal level.

Effect of extrusion on phytochemical profiles in milled fractions of black rice

The phytochemical profile and antioxidant activities of unprocessed and extruded milled fractions of black rice were investigated. Extrusion increased the free phenolics, anthocyanins and oxygen radical absorbance capacity (ORAC) and decreased the bound forms. The total phenolics, anthocyanins and ORAC increased by 12.6%, 5.4% and 19.7%, respectively, in bran. Extrusion decreased both free and bound phenolics and anthocyanins while ORAC values decreased by 46.5%, 88.4% and 33.1%, respectively, in polished rice and by 71.2%, 87.9% and 14.7%, respectively, in brown rice. A total of seven phenolics, gallic, chlorogenic, vanillic, caffeic, syringic, p-coumaric and ferulic acids, were detected in both forms. Cyanidin 3-glucoside (Cy-3-G), cyanidin 3-rutinoside and peonidin 3-glucoside were also detected with Cy-3-G found in the highest amounts in unprocessed and extruded rice bran. These results provide the basis for the development of different milled fractions of extruded black rice with balanced nutritional characteristics for today’s functional food markets.

Evaluation of the cellular antioxidant activity of 25 commonly consumed fruit species in China based on Caco-2 cells

Introduction. Determination of antioxidant activity using a biological method is important in predicting antioxidant capacity in vivo . The Caco-2 cell-based antioxidant activity (CAA) assay quantifies antioxidant activity in Caco-2 cells and has proved to possess good biological relevance. The aim of this study was to determine the CAA of 25 fruits commonly consumed in China, along with total phenolic content, total flavonoid content and oxygen radical absorbance capacity (ORAC). Materials and methods. The CAA was determined in Caco-2 cells by utilizing 2’,7’-dichlorofluorescin diacetate (DCFH-DA) as a probe and 2,2’-azobis(2-methylpropionamidine) dihydrochloride (AAPH) as the generator of peroxyl radicals. The ORAC values were measured using fluorescein and AAPH. The total phenolic content was determined by the Folin-Ciocalteu method and total flavonoid content by aluminum chloride-sodium nitrite method. Results and discussion. There was a large variation in CAA values among different fruit species with the highest value in pomegranate (96.3 ± 5.6 ¯mol quercetin equivalents (QE) 100 g-1 ) and the lowest value in papaya (0.453 ± 0.031 ¯mol QE 100 g-1 ). For melons (white muskmelon, hami melon and watermelon), pineapple, pitaya, nectarine and loquat, the CAA was too low to be measured. Data analysis showed that CAA values were significantly correlated to total phenolic content (R 2 = 0.159, P = 0.003, P > 0.05) or ORAC values (R 2 = 0.123, P > 0.05). Conclusion. Increasing the consumption of fruits, especially pomegranate, is an effective strategy to increase antioxidant intake, thus helpful for consumers to protect against the oxidative stressors.

Spices and Herbs May Improve Cardiovascular Risk Factors

Traditional risk factors for cardiovascular disease (CVD) include high blood low-density lipoprotein (LDL) cholesterol, low high-density lipoprotein (HDL) cholesterol, high blood pressure, smoking, and diabetes. Family history and inflammatory factors also affect CVD risk. Diet therapy for treating and managing patients with CVD and for reducing risk among healthy individuals focuses on consuming a diet containing vegetables and fruits; eating whole-grain breads and cereals; choosing poultry, fish, nuts, legumes, and low-fat dairy foods; and limiting the intake of saturated fat, trans-fat, sweets, sugar-sweetened beverages, and red meats. 1 Because spices and herbs are rich in potentially bioactive compounds, clinical studies have examined their effects on blood insulin, blood lipids, and inflammation. EFFECTS OF A SPICE BLEND ON POSTPRANDIAL INSULIN, TRIGLYCERIDES, AND ANTIOXIDANT CAPACITY We designed a pilot study to determine whether a single, large dose (14 g) of a high-antioxidant spice blend incorporated into a test meal caused postprandial blood changes. 2 Six overweight men aged 30 to 65 years were recruited, baseline blood samples were taken, and the men were randomized to 2 test conditions: a control meal consisting of a dessert biscuit, coconut chicken, and cheese bread, or the same control meal with an added spice blend that included black pepper, cinnamon, cloves, garlic powder, ginger, oregano (Mediterranean), paprika, rosemary, and turmeric. Participants could not be blinded to the test condition because of the relatively large amount of spice blend used. Postprandial blood samples were taken immediately after the meal and every 30 minutes thereafter until 8 samples were collected. Blood lipids, glucose, and insulin were measured. The plasma was analyzed for hydrophilic, lipophilic, and total oxygen radical absorbance capacity (ORAC) to provide information about its antioxidant potential. A higher total antioxidant capacity may reflect reduced oxidative stress, which is an underlying cause of many chronic diseases. 3 Addition of spices and herbs to the test meal significantly decreased postprandial insulin area under the curve by 21% (P = .004) and triglycerides area under the curve by 31% (P = .048), as shown in the Figure. Hydrophilic ORAC levels were 13% higher (P = .02) following the spice test meal than following the control meal, whereas lipophilic and total ORAC levels did not differ between the meals. Total blood cholesterol, HDL cholesterol, and glucose levels were not affected by meal condition. These findings suggest that a blend of spices and herbs may help improve levels of postprandial insulin and triglyceride concentrations after a high-fat meal while alsoenhancingthe antioxidative capacity of blood.

In vitro and ex-vivo cellular antioxidant protection and cognitive enhancing effects of an extract of Polygonum minus Huds (Lineminus™) demonstrated in a Barnes Maze animal model for memory and learning

BackgroundPolygonum minus Huds.is a culinary flavouring that is common in South East Asian cuisine and as a remedy for diverse maladies ranging from indigestion to poor eyesight. The leaves of this herb have been reported to be high in antioxidants. Flavonoids which have been associated with memory, cognition and protection against neurodegeneration were found in P. minus.MethodThis study examined a P. minus aqueous extract (Lineminus™) for its antioxidant activity using the Oxygen Radical Absorbance Capacity (ORAC) assay, the ex vivo Cellular Antioxidant Protection of erythrocytes (CAP-e) assays and for potential anticholinesterase activity in vitro. Cognitive function and learning of Lineminus™ was evaluated using scopolamine induced cognition deficits in a Barnes maze, rodent model of cognition.ResultsThe extract displayed in vitro antioxidant activity with a total ORAC value of 16,964 μmole TE/gram. Cellular antioxidant protection from free radical damage using the CAP-e assay, with an IC50 of 0.58 g/L for inhibition of cellular oxidative damage, was observed. The extract inhibited cholinesterase activity with an IC50 of 0.04 mg/ml with a maximum inhibition of 68%. In a rodent model of cognition using scopolamine induced cognition deficits in the Barnes maze, the extract attenuated scopolamine induced disruptions in learning at the higher dose of 100 mg/kg.ConclusionThese data shows that P. minus possesses antioxidant and anticholinesterase activity and demonstrated enhanced cognition in vivo. The data suggest neuroprotective properties of the extract.

The assessment of thiol status in children with neurogenic bladder caused by meningomyelocele.

Oxidative stress can cause tissue damage in many diseases. Oxidative status depends on the balance between total oxygen radical absorbance capacity and antioxidants. Neurogenic bladder (NB) is a special state where oxidative status can influence urinary tract function. We decided to measure antioxidant (thiol) status in patients with NB and assess the effect of NB on the urinary antioxidant status and to correlate it with urodynamic findings. The investigation was conducted on two groups. The first group, constituted of 41 children with NB. The second group, consisted of 20 healthy children with no abnormality in urinary and nervous systems. The antioxidant status was assessed based on the enzyme-linked immunosorbent assay of thiols. The median value of urinary protein thiol level was significantly lower in NB patients than in reference group [median 48 (0.0-633.33) and 221.55 (0.17-1293] μmoL/g protein, respectively (P < .01). We found out the statistically significant differences in urinary thiol level between patients with and without overactivity (P = .017) and between catheterized and noncatheterized patients (P = .048). This study demonstrates that antioxidant status in patients with NB decreased and the level of thiol status depends on the grade of bladder overactivity. Oxidative stress may be involved in the pathophysiology of bladder dysfunction related to neurogenic damage.

Caco-2 cell-based Antioxidant Activity of 36 Vegetables Commonly Consumed in China

Determination of antioxidant activity using biologically relevant assay is important to screen vegetables for potential health benefits. This study was to evaluate the Caco-2 cell-based antioxidant activity (CAA) of 36 vegetables commonly consumed in China. Total phenolics, total flavonoids and oxygen radical absorbance capacity (ORAC) for selected vegetables were also measured to be compared with CAA values. The results showed that there was a large variation among different vegetables in CAA values with the highest value of 37 ± 3.7 µmol of quercetin equivalents (QE) / in lotus root and lowest value of 0.376 ± 0.053 µmol of QE/ in green bell pepper, and 23 vegetables were of unquantifiable CAA values due to their low activities. Correlation analysis showed that CAA values were significantly correlated to total phenolics (R = 0.516, p < 0.01) and ORAC values (R = 0.350, p < 0.05), suggesting a better predictor of total phenolics for the CAA of vegetables. The data obtained could be useful for consumers to plan antioxidant rich diets and for nutritionists to estimate health benefits of vegetables from daily intake.

Preparation of antioxidants from sugarcane molasses

Supercritical carbon dioxide fluid extraction with piecewise distillation separation was used to obtain antioxidants from sugarcane molasses. Extraction pressure, time, temperature, flow rate of CO2 and ethanol content were selected as the independent variables. Oxygen radical absorbance capacity was used to evaluate the antioxidant activity of the extract. Results showed that conditions to obtain the highest total oxygen radical absorbance capacity value of sugarcane molasses extract were determined to be an extraction pressure of 33.3MPa, temperature of 43.3°C, time of 86.7min, 90% ethanol content of sugarcane molasses and flow rate of CO2 of 20L/h. Under the conditions stated above, the experimental value was 2584.9. This study indicated that supercritical carbon dioxide fluid extraction with piecewise distillation separation can effectively extract antioxidants from sugarcane molasses.

Polyphenol-Retaining Decaffeinated Cocoa Powder Obtained by Supercritical Carbon Dioxide Extraction and Its Antioxidant Activity.

Cocoa beans contain many functional ingredients such as theobromine and polyphenols, but also contain a relatively high amount of caffeine, which can negatively impact human health. It is therefore desirable to reduce caffeine levels in cocoa powder used to make chocolate or cocoa beverages while retaining functional ingredients. We have established conditions for supercritical carbon dioxide (SCCO2) extraction that remove 80.1% of the caffeine from cocoa powder while retaining theobromine (94.1%) and polyphenols (84.7%). The antioxidant activity of the decaffeinated cocoa powder (DCP) made with this optimized SCCO2 extraction method was 85.3% that of non-processed cocoa powder. The total procyanidin and total polyphenol concentrations of the DCPs resulting from various SCCO2 extractions showed a significant positive correlation with oxygen radical absorbance capacity (ORAC). The correlation coefficient between total polyphenols and ORAC was higher than that between total procyanidins and ORAC; thus, the concentration of total polyphenols might be a greater factor in the antioxidant activity of DCP. These results indicate that we could remove large quantities of caffeine from conventional high-cocoa products while retaining the functional benefits of high polyphenol content. This SCCO2 extraction method is expected to be applicable high-cocoa products, such as dark chocolate.

Compositional, Nutritional, and Functional Characteristics of Instant Teas Produced from Low- and High-Quality Black Teas

Two types of instant teas produced from low- and high-quality black teas were examined for their proximate composition, dietary fiber, minerals, water-soluble vitamins, total phenolic content, various antioxidant assays, phenolics (flavanols, condensed phenolics, and phenolic acids), alkaloids, and carotenoids as well as taste-active compounds (sugars, organic acids, and free amino acids). Some variations, albeit to different extents, were observed (p < 0.05) among these parameters between instant teas produced from low- and high-quality black teas. With respect to proximate composition, carbohydrate was the predominant component (56.68-59.84 g/100 g), followed by protein (19.31-19.86 g/100 g). Ash, moisture, and, to a lesser extent, dietary fiber and fat were also present in both instant teas. Thirteen minerals, four water-soluble vitamins, six flavanols, two alkaloids, three condensed phenolics, one phenolic acid, and one carotenoid were identified. Total phenolic content varied between 17.35 and 17.82 g of gallic acid equivalents (GAE)/100 g instant tea. With regard to antioxidant activities, three different assays such as oxygen radical absorbance capacity (ORAC), trolox equivalent antioxidant capacity (TEAC), and cupric ion reducing antioxidant capacity (CUPRAC) were measured. No significant differences (p > 0.05) in total phenolic, ORAC, TEAC, and CUPRAC contents between low- and high-quality instant teas were observed. With regard to taste-active compounds, 3 sugars, 5 organic acids, and 18 free amino acids were positively identified, of which fructose, tannic acid, and theanine predominated, respectively. The present work suggests that despite some differences, instant teas produced from low- and high-quality black teas should not be distinguished on the basis of their compositional, nutritional, and functional characteristics as well as taste-active compounds.

Effect of gamma irradiation treatment at phytosanitary dose levels on the quality of ‘Lane Late’ navel oranges

The objectives of this study were to determine the dose tolerance of ‘Lane Late’ navel oranges (Citrus sinensis L. Osbeck) to irradiation for phytosanitary purposes, identify the sensory attributes that may be affected by the treatment, and determine which changes, if any, influence consumer liking. ‘Lane Late’ navel oranges on Carrizo citrange (C. sinensis Poncirus trifoliate) rootstock were irradiated at target dose levels of 200, 400 and 600Gy (actual absorbed doses were in the range of 100–300, 300–500, and 500–700Gy, respectively) then stored for 1d at 5°C, 3 weeks at 5°C (to simulate sea shipment to Asia) or 4 weeks (3 weeks at 5°C and 1 week at 20°C to simulate distribution to retail following sea shipment). Trained sensory panelists found increased pitting and visual damage in oranges treated at doses of 400 and 600Gy. Consumer liking scores for appearance were significantly lower for oranges treated at 400Gy, however, their overall liking scores for those same oranges were not significantly different than control. Color, total phenolic content, vitamin C and ORAC (oxygen radical absorbance capacity) values were not affected by irradiation. Dose effects were seen in terms of visual damage, increased weight loss and increased concentration of certain volatiles and as well as decreased SSC (soluble solids concentration) at doses 400 and 600Gy. The primary effect of irradiation on fruit quality was external damage and pitting at doses of 400 and 600Gy. Further research should consider pack configuration and/or combination treatments to possibly mitigate negative irradiation effects on appearance of the fruit.

Phytochemical Profiles and Antioxidant Activity of Adlay Varieties

Consumption of whole grains has been associated with reduced risk of developing major chronic diseases. These health benefits have been attributed in part to their unique phytochemicals. Little is known about the complete profiles of phytochemicals and antioxidant activities of different adlay varieties. The objectives of this study were to determine the phytochemicals profiles of the three adlay varieties, including both free and bound of total phenolics and total flavonoids, and to determine the total antioxidant activity of adlay. The free, bound, and total phenolic contents of adlay samples ranged from 31.23 to 45.19 mg of gallic acid equiv/100 g of sample, from 28.07 to 30.86 mg of gallic acid equiv/100 g of sample, and from 59.30 to 76.04 mg of gallic acid equiv/100 g of sample, respectively. On average, the bound phenolics contributed 45.3% of total phenolic content of the adlay varieties analyzed. The free, bound, and total flavonoid contents of adlay samples ranged from 6.21 to 18.24 mg of catechin equiv/100 g, from 18.68 to 35.27 mg of catechin equiv/100 g, and from 24.88 to 52.86 mg of catechin equiv/100 g, respectively. The average values of bound flavonoids contributed 71.1% of total flavonoids of the adlay varieties analyzed. The percentage contribution of flavonoid content to phenolic content of free, bound, and total ranged from 11.6 to 35.2%, from 50.5 to 66.8%, and from 24.6 to 50.5%. The free, bound, and total oxygen radical absorbance capacity (ORAC) values of adlay samples ranged from 231.9 to 316.6 mg of Trolox equiv/100 g, from 209.0 to 351.4 mg of Trolox equiv/100 g, and from 440.9 to 668.0 mg of Trolox equiv/100 g, respectively. The average ORAC values of bound phytochemicals contributed 48.1% of total antioxidant activity of the adlay varieties analyzed. The content of total polyphenol and the antioxidant capacity are obviously different among different species. Liaoning 5 adlay and Longyi 1 adlay are significantly better than Guizhou heigu adlay. The adlay extracts have obvious proliferate inhibition on human liver cancer cells, and substantially in the experimental concentration range, the adlay sample itself has no cytotoxicity. Knowing the phytochemical profiles and antioxidant activity of adlay gives insights to its potential application to promote health.

Antioxidant Capacity and Polyphenol Content of Extracts from Crops Cultivated in Japan, and the Effect of Cultivation Environment

Oxygen radical absorbance capacity (ORAC) value and polyphenol contents of extracts from 71 crops cultivated in Japan were determined. Hydrophilic ORAC values (H-ORAC) ranged from 194 − 29,830 μmol TE/100 g fresh weight (FW), whereas lipophilic ORAC values (L-ORAC) ranged from 6 − 2,076 μmol TE/100 g FW. High total ORAC value was indicated in the following vegetables and fruits: mulukhiya (Corchorus olitorius), perilla (Perilla frutescens), water spinach (Ipomoea aquatica), edible burdock (Arctium lappa), blueberries (Vaccinium corymbosum) and hardy kiwifruit (Actinidia arguta) (6,562 − 31,802 μmol TE/100 g FW). These extracts showed a strong positive correlation between ORAC value and polyphenol content (r = 0.98). In addition, to gain a better understanding of ORAC variability in Japanese crops, we also discussed the influence of environmental factors on the ORAC value of stem mustard (Brassica juncea) “Umino” grown in three different regions. Regional variations of ORAC in stem mustard likely result from different levels of ultraviolet radiation and fertilizer application regimens specific to those regions.

The associations between oxygen radical absorbance capacity of dietary intake and hypertension in type 2 diabetic patients

The objective of this study was to investigate the potential associations between oxygen radical absorbance capacity (ORAC) of fruits, vegetables, legumes and nuts, and blood pressure in type 2 diabetic patients in Tehran. In a cross-sectional study of 506 type 2 diabetic patients, aged 28-75 years, usual dietary intakes were assessed by means of a 168-item food-frequency questionnaire. To calculate the estimated hydrophilic-ORAC, total ORAC, and total phenolics (TP) of fruits, vegetables, legumes and nuts for each participant, we used the United States Department of Agriculture Database for ORAC. We examined the associations between total ORAC and TP scores, and hypertension using logistic regression. After adjustment for potential confounders, a higher total ORAC score was associated with lower risk of hypertension. The odds ratios (ORs) of systolic blood pressure (SBP) >140 mm Hg across increasing quartiles of the total ORAC score were 1.0, 0.71, 0.38 and 0.56 (P for trend=0.016). The ORs of diastolic blood pressure (DBP) >90 mm Hg across increasing quartiles of the total ORAC score were 1.0, 0.59, 0.47 and 0.35 (P for trend=0.008). Further adjustment for energy, protein and sodium intakes slightly strengthened these associations. Multivariate ORs of elevated SBP across quartiles of TP score were 1.0, 0.83, 0.41 and 0.63 (P for trend=0.027), and for elevated DBP were 1.0, 0.50, 0.40 and 0.38 (P for trend=0.006). Further adjustment for energy, protein and sodium intakes did not change the results materially. Our findings suggest that total antioxidant capacity of the dietary intake was negatively associated with hypertension in type 2 diabetic patients.

Antioxidant Capacity and Total Phenol Content of Commonly Consumed Indigenous Foods of Asian Tropical Regions

In order to screen the antioxidant capacity of commonly consumed indigenous foods of tropical region, vegetables, fruits, tea, oil seeds, legumes, spices and cereal were analyzed. Among the vegetables, green chili showed the highest total oxygen radical absorbance capacity (ORAC(subscript FL)) and lipophilic ORAC (L-ORAC(subscript FL)); whereas, bean showed highest hydrophilic ORAC (H-ORAC(subscript FL)) content. The H-ORAC(subscript FL) of vegetable samples varied between 2.26 to 23.08 μmol of Trolox equivalent (TE)/g of fresh weight (FW) and L-ORAC(subscript FL) content widely varied from 0.20 (sweet pumpkin) to 16.95 (green chili). The range of H-ORACFL values of fruits showed large variation (0.45-178 μmol of TE/g FW). All four different types of tea showed high H-ORAC(subscript FL) (1,295.84-2,709.11 μmol of TE/g), in contrast to negligible amount of L-ORAC(subscript FL). In legumes, H-ORAC(subscript FL) content ranged from 16.22 to 140.54; whereas, L-ORAC(subscript FL) ranged from 4.43 to 25.78. Porso millets showed higher L-ORAC(subscript FL) value (19.4) as compared to H-ORAC(subscript FL) (0.8). In case of spices, L-ORAC(subscript FL) content varied from 29.75 ± 0.00 to 1,575.24 ± 39.63, which is considerably higher as compared to H-ORAC(subscript FL) (61.68 ± 1.71 to 272.82 ± 1.05) content. Comparatively, spices showed much higher H-ORAC(subscript FL) values as compared to fruits analyzed. In case of selective vegetables, fruits and tea samples, the total phenol content was highly correlated with the H-ORAC(subscript FL) content.

First Web-Based Database on Total Phenolics and Oxygen Radical Absorbance Capacity (ORAC) of Fruits Produced and Consumed within the South Andes Region of South America

This paper reports the first database on antioxidants contained in fruits produced and consumed within the south Andes region of South America. The database ( www.portalantioxidantes.com ) contains over 500 total phenolics (TP) and ORAC values for more than 120 species/varieties of fruits. All analyses were conducted by a single ISO/IEC 17025-certified laboratory. The characterization comprised native berries such as maqui ( Aristotelia chilensis ), murtilla ( Ugni molinae ), and calafate ( Barberis microphylla ), which largely outscored all other studied fruits. Major differences in TP and ORAC were observed as a function of the fruit variety in berries, avocado, cherries, and apples. In fruits such as pears, apples, apricots, and peaches, a significant part of the TP and ORAC was accounted for by the antioxidants present in the peel. These data should be useful to estimate the fruit-based intake of TP and, through the ORAC data, their antioxidant-related contribution to the diet of south Andes populations.

Influence of Dietary Red Palm Oil on Antioxidant Status in Male Wistar Rats

Antioxidant status in male rats following the dietary consumption of red palm oil (RPO) was investigated. Male wistar rats were randomly divided into three groups. Group 1 (n=5) received no RPO supplementation and served as the control while group 2 (n=6) and 3 (n=6) received 2ml and 4ml RPO respectively. Plasma total polyphenols, plasma antioxidant capacity i.e. oxygen radical absorbance capacity (ORAC), ferric reducing antioxidant power (FRAP) as well as liver and erythrocyte antioxidant enzymes [catalase (CAT), glutathione peroxidase (GPx) and superoxide dismutase (SOD)] levels were determined using established techniques. Our results showed no significant differences (p&lt;0.05) in total polyphenols, ORAC and FRAP in palm oil fed groups when compared with the control group. Catalase levels significantly increased (p&lt;0.05) at both 2ml and 4ml RPO in the liver and erythrocyte. There was no significant difference in the liver GPx levels in palm oil fed groups while erythrocyte GPx level significantly increased at 4ml RPO when compared with the control group. Red palm oil did not significantly increase (p&lt;0.05) liver and erythrocyte SOD levels in all the groups when compared with the control group. In conclusion, red palm oil increased the levels of liver and erythrocyte catalase as well as erythrocyte glutathione peroxidase level and hence, its dietary consumption could help to boost antioxidant status in the body and thus promote good health.Source of Research Support‐ University Research Funding provided by Cape Peninsula University of Technology, Bellville, South Africa

Effects of Roasting on the Antioxidant Status and Phenolic Profiles of Commercial Turkish Hazelnut Varieties (Corylus avellana L.)

The effect of roasting on the antioxidant status and phenolic profiles of seven commercial Turkish hazelnut varieties (namely, Çakıldak, Foşa, Karafındık, Mincane, Palaz, Sivri, and Tombul) was assessed. Samples were examined for their total phenolics, oxygen radical absorbance capacity (ORAC) values, condensed tannins, and phenolic acids (free and bound forms). Significant losses (p < 0.05) in total phenolics (~66.3%), ORAC values (~41.6%), condensed tannins (~75.2), and phenolic acids (~42.7) were noted when the hazelnuts were roasted. Some variations both between and within natural and roasted hazelnuts were observed (p < 0.05). Phenolic acids were mainly found in the bound form. Gallic, protocatechuic, p-coumaric, and ferulic + sinapic acids were present in all hazelnut varieties, albeit to different extents, and the first two were dominant. Mincane, in roasted form, had the highest total phenolics, ORAC values, condensed tannins, and phenolic acids. This was due to the presence of some skin in roasted Mincane. No skin was left in all other varieties upon roasting. The present work suggests that roasting results in a significant loss in the antioxidant status and phenolic profiles because of the removal of the skin, which is a rich source of phenolics. It is highly recommended to consume natural hazelnut instead of the roasted counterpart to take advantage of all of the functional benefits of this nut.

A High Antioxidant Spice Blend Attenuates Postprandial Insulin and Triglyceride Responses and Increases Some Plasma Measures of Antioxidant Activity in Healthy, Overweight Men

There is much interest in the potential of dietary antioxidants to attenuate in vivo oxidative stress, but little characterization of the time course of plasma effects exists. Culinary spices have demonstrated potent in vitro antioxidant properties. The objective of this study was to examine whether adding 14 g of a high antioxidant spice blend to a 5060-kJ (1200 kcal) meal exerted significant postprandial effects on markers of plasma antioxidant status and metabolism. Healthy overweight men (n= 6) consumed a control and spiced meal in a randomized crossover design with 1 wk between testing sessions. Blood was sampled prior to the meal and at 30-min intervals for 3.5 h (total of 8 samples). Mixed linear models demonstrated a treatment × time interaction (P< 0.05) for insulin and TG, corresponding with 21 and 31% reductions in postprandial levels with the spiced meal, respectively. Adding spices to the meal significantly increased the ferric reducing antioxidant power, such that postprandial increases following the spiced meal were 2-fold greater than after the control meal (P= 0.009). The hydrophilic oxygen radical absorbance capacity (ORAC) of plasma also was increased by spices (P= 0.02). There were no treatment differences in glucose, total thiols, lipophilic ORAC, or total ORAC. The incorporation of spices into the diet may help normalize postprandial insulin and TG and enhance antioxidant defenses.

Antioxidants in digestive tracts and gonads of green urchin ( Strongylocentrotus droebachiensis)

Digestive tracts and gonads of green urchin ( Strongylocentrotus droebachiensis) were evaluated for their antioxidant potential and total phenol and flavonoid contents. Antioxidant potentials of freeze-dried samples were evaluated using lipophilic and hydrophilic oxygen radical absorbance capacity (ORAC) assays. Analyzed samples showed antioxidant activity with total ORAC values of 864 and 885 μmol of TE/g d.w. for digestive tracts and gonads, respectively. Acetonitrile-rich and ethyl acetate extracts from freeze-dried samples showed ORAC values (1500–2100 μmol of TE/g) higher than crude tissues (∼870 μmol of TE/g), while water-rich extracts were less active (260–370 μmol of TE/g). Eluates 1 and 2 obtained from C 18 solid-phase extraction of the water-rich fraction showed ORAC values (650–1600 μmol of TE/g) up to 6 times higher than their parent extracts. Total phenol and flavonoid contents of freeze-dried samples ranged from 53 to 123 mg of GAE/100 g d.w. and 1.4–1.8 mg of RE/100 g, respectively. ORAC values from digestive tracts samples showed significant correlations with total phenols ( r 2 = 0.76, p = 0.049, n = 12) and flavonoids ( r 2 = 0.80, p = 0.021, n = 12), while a very weak correlation was observed for samples from gonads. This is the first study to quantify antioxidant properties of green urchin tissues, and show that edible gonads might provide valuable antioxidants to consumers while digestive tracts might be valorized as an alternative source of antioxidants in food additive ingredients.