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1. The use of olive leaves and tea extracts as effective antioxidants against the oxidation of soybean oil under microwave heating

Author:
Malheiro, Ricardo; Rodrigues, Nuno; Manzke, Gabriel; Bento, Albino; Pereira, José Alberto; Casal, Susana
Source:
Industrial crops and products 2013 v.44 pp. 37-43
ISSN:
0926-6690
Subject:
antioxidant activity; antioxidants; leaves; microwave treatment; nutrient content; olives; oxidation; peroxide value; polyunsaturated fatty acids; soybean oil; stabilizers; vegetable oil; vitamin E; white tea
Abstract:
... Vegetable oils are prone to oxidative processes which lead to quality and nutritional losses, particularly under microwave heating, increasingly used in culinary procedures. Natural antioxidants can be regarded as good strategies in the inhibition of oxidation during culinary processing. In this work the addition of white tea and olive leaves aqueous extracts to soybean oil were evaluated as possi ...
DOI:
10.1016/j.indcrop.2012.10.023

2. Effect of Oven and Microwave Heating on the Total Antioxidant Capacity of Dietary Onions Grown in Turkey

Author:
Ozyurt, Dilek; Goc, Binnur; Demirata, Birsen; Apak, Resat
Source:
International journal of food properties 2013 v.16 no.3 pp. 536-548
ISSN:
1094-2912
Subject:
Allium; aerial parts; antioxidant activity; antioxidants; cooking; drying; ethanol; green onions; heat; leaves; microwave treatment; spring
Abstract:
... The active components of largely consumed dietary onions (Allium species) in Turkey were extracted with water and ethanol, separately heated in a drying oven (at 50°C, for 1–4 h) and in a microwave oven (at 90 W, for 1–4 min), and their total antioxidant capacity was determined with different electron transfer-based assays. Five different onion species/aerial parts, namely yellow, red, white, fres ...
DOI:
10.1080/10942912.2011.555900

3. Structural characterization and antioxidant activities of polysaccharides extracted from Epimedium acuminatum

Author:
Cheng, Haoran; Feng, Shiling; Jia, Xuejing; Li, Qianqian; Zhou, Yonghong; Ding, Chunbang
Source:
Carbohydrate polymers 2013 v.92 no.1 pp. 63-68
ISSN:
0144-8617
Subject:
Epimedium; Fourier transform infrared spectroscopy; antioxidant activity; antioxidants; chemical composition; dose response; erythrocytes; hemolysis; microwave treatment; polysaccharides; scanning electron microscopy
Abstract:
... The polysaccharides were extracted from Epimedium acuminatum by hot water extraction, ultrasonic-assisted extraction, enzyme extraction, and microwave-assisted extraction. The physicochemical properties of Epimedium polysaccharides were then determined by chemical composition analysis, Fourier transform infrared (FT-IR) spectroscopy, and scanning electron microscopy (SEM) analysis. Further, the an ...
DOI:
10.1016/j.carbpol.2012.09.051

4. Chemical Composition and Antioxidant Activity of Algerian Juniperus phoenicea L. Extracts

Author:
Menaceur, Fouad; Benchabane, Ahmed; Hazzit, Mohamed; Baaliouamer, Aoumeur
Source:
Journal of Biologically Active Products from Nature 2013 v.3 no.1 pp. 87-96
ISSN:
2231-1874
Subject:
2,2-diphenyl-1-picrylhydrazyl; Juniperus phoenicea; alpha-pinene; antioxidant activity; antioxidants; butylated hydroxytoluene; chemical composition; essential oils; ethanol; gallic acid; gas chromatography-mass spectrometry; hydrodistillation; leaves; microwave treatment; quercetin; small fruits; solvents
Abstract:
... Essential oils of Algerian Juniperus phoenicea L. obtained from leaves and berries by hydrodistillation (HD) and from berries by Solvent Free Microwave Assisted Extraction (SFMAE) were investigated using both capillary GC and GC-MS techniques. The monoterpene hydrocarbons constituted the most prominent group of constituents (43.2-86.5 %) in the three essential oils with α-pinene (34.4-80.8 %) as t ...
DOI:
10.1080/22311866.2013.782754

5. Chemical structure and antioxidant activity of the biomacromolecules from paddlefish cartilage

Author:
Zhang, Liangzi; Zhao, Siming; Xiong, Shanbai; Huang, Qilin; Shen, Shuo
Source:
International journal of biological macromolecules 2013 v.54 pp. 65-70
ISSN:
0141-8130
Subject:
Fourier transform infrared spectroscopy; alkali treatment; amino acid composition; antioxidant activity; cartilage; chemical structure; galactose; gel chromatography; glucose; glucuronic acid; glutamic acid; microwave treatment; polymers; polysaccharides; protein content; tyrosine; xylose
Abstract:
... To evaluate the effect of extraction methods on chemical structure and association with antioxidant activity of the extracts from paddlefish cartilage, the three extracts (EXT-A, EXT-B and EXT-C) were obtained from the cartilage by signal alkali extraction, microwave-assisted alkali extraction, and microwave-assisted alkali extraction followed by Sevag's deproteinization, respectively. Chemical st ...
DOI:
10.1016/j.ijbiomac.2012.11.030

6. Impact of processing of red beet on betalain content and antioxidant activity

Author:
Ravichandran, Kavitha; Saw, Nay Min Min Thaw; Mohdaly, Adel A.A.; Gabr, Ahmed M.M.; Kastell, Anja; Riedel, Heidi; Cai, Zhenzhen; Knorr, Dietrich; Smetanska, Iryna
Source:
Food research international 2013 v.50 no.2 pp. 670-675
ISSN:
0963-9969
Subject:
antioxidant activity; beets; betalains; boiling; food coloring; health promotion; high performance liquid chromatography; microwave treatment; roasting
Abstract:
... Red beet has high concentration betalains that are used as food colorants and food additives due to their health promoting properties. Redbeet is generally processed before consumption which influences the stability of betalains in turn which affects the acceptability and health properties. The objective of the study was to investigate the influence of processing techniques as microwaving, boiling ...
DOI:
10.1016/j.foodres.2011.07.002

7. Investigation on the effects of microwave and conventional heating methods on the phytochemicals of pomegranate (Punica granatum L.) and black mulberry juices

Author:
Fazaeli, Mahboubeh; Yousefi, Shima; Emam-Djomeh, Zahra
Source:
Food research international 2013 v.50 no.2 pp. 568-573
ISSN:
0963-9969
Subject:
anthocyanins; brix; Morus nigra; juices; energy; pomegranates; cyanidin; Punica granatum; heat; evaporation; microwave treatment; antioxidant activity; pelargonidin; spectroscopy
Abstract:
... Black mulberry and pomegranate juices were concentrated by conventional and microwave heating at different operational pressures (7.3, 12, 38.5, and 100kPa). The effects of each heating method on the phytochemical changes (total anthocyanin content and antioxidant activity) of juices were investigated. The effect of various heating methods on the profile of the pomegranate anthocyanins were conduc ...
DOI:
10.1016/j.foodres.2011.03.043

8. Study and characterization of a novel functional food: purple popcorn

Author:
Lago, Chiara; Landoni, Michela; Cassani, Elena; Doria, Enrico; Nielsen, Erik; Pilu, Roberto
Source:
Molecular breeding 2013 v.31 no.3 pp. 575-585
ISSN:
1380-3743
Subject:
anthocyanins; antioxidant activity; chronic diseases; functional foods; high performance liquid chromatography; microwave treatment; oxidants; popcorn; popping; recurrent selection
Abstract:
... Many phytonutrients seem to be able to combat the effects of oxidants which may lead to chronic diseases. Among them, anthocyanins have been studied for a long time, and different types of functional foods rich in these pigments are already available on the market. In particular, wine, berries and various cereals have already aroused consumers’ awareness, and in this context we propose a new and a ...
DOI:
10.1007/s11032-012-9816-6

9. A comparative study on conventional and microwave-assisted extraction for microencapsulation of Garcinia fruit extract

Author:
Parthasarathi, S.; Ezhilarasi, P.N.; Jena, B.S.; Anandharamakrishnan, C.
Source:
Food and bioproducts processing 2013 v.91 no.2 pp. 103-110
ISSN:
0960-3085
Subject:
Garcinia; antioxidant activity; autoclaves; evaporation; fruit extracts; fruit peels; microencapsulation; microwave treatment; spray drying; whey protein isolate
Abstract:
... (−)-Hydroxycitric acid (HCA) is the principal acid present in the fruit rinds of certain species of Garcinia and is reported to have various health benefits. However, HCA is highly hygroscopic in nature and becomes lactonised during evaporation and drying. To reduce the lactonisation of HCA, Garcinia cowa fruit extract was obtained through two different extraction techniques, autoclave and microwa ...
DOI:
10.1016/j.fbp.2012.10.004

10. Optimization of microwave-assisted enzymatic extraction of polyphenols from waste peanut shells and evaluation of its antioxidant and antibacterial activities in vitro

Author:
Zhang, Guowen; Hu, Mingming; He, Li; Fu, Peng; Wang, Lin; Zhou, Jia
Source:
Food and bioproducts processing 2013 v.91 no.2 pp. 158-168
ISSN:
0960-3085
Subject:
polyphenols; hydroxyl radicals; bleaching; beta-carotene; endo-1,4-beta-glucanase; pH; peanut hulls; scanning electron microscopy; microwave treatment; irradiation; antioxidant activity; antibacterial properties
Abstract:
... A microwave-assisted enzymatic extraction (MAEE) method was developed and optimized to enhance the polyphenols extraction yield from waste peanut shells. The optimum conditions were as follows: irradiation time 2.6min, amount of cellulase 0.81wt.%, a pH of 5.5, and incubation at 66°C for 2.0h. Under these conditions, the extraction yield of total polyphenols could reach 1.75±0.06%, which was highe ...
DOI:
10.1016/j.fbp.2012.09.003

11. Aqueous enzymatic process assisted by microwave extraction of oil from yellow horn (Xanthoceras sorbifolia Bunge.) seed kernels and its quality evaluation

Author:
Li, Ji; Zu, Yuan-Gang; Luo, Meng; Gu, Cheng-Bo; Zhao, Chun-Jian; Efferth, Thomas; Fu, Yu-Jie
Source:
Food chemistry 2013 v.138 no.4 pp. 2152-2158
ISSN:
0308-8146
Subject:
Xanthoceras sorbifolium; antioxidant activity; endo-1,4-beta-glucanase; fatty acid composition; food industry; microwave treatment; oils; polygalacturonase; research support; response surface methodology; scanning electron microscopes; seed quality
Abstract:
... In this study, aqueous enzymatic process (AEP) assisted by microwave extraction (ME) of oil from yellow horn (Xanthoceras sorbifolia Bunge.) seed kernel was investigated. Central composite design (CCD) and response surface methodology (RSM) were used to optimise an enzyme cocktail (cellulase, hemicellulase, pectinase) for AEP. The main factors of ME were also studied. A maximal oil extraction yiel ...
DOI:
10.1016/j.foodchem.2012.12.011
PubMed:
23497870

12. Comparison of microwaves and conventional thermal treatment on enzymes activity and antioxidant capacity of kiwifruit puree

Author:
Benlloch-Tinoco, María; Igual, Marta; Rodrigo, Dolores; Martínez-Navarrete, Nuria
Source:
Innovative food science & emerging technologies 2013 v.19 pp. 166-172
ISSN:
1466-8564
Subject:
antioxidant activity; catechol oxidase; enzymatic treatment; enzyme activity; enzyme inactivation; food industry; foods; kiwifruit; microwave treatment; peroxidase; product quality; response surface methodology; temperature; traditional technology
Abstract:
... Enzymes are naturally present in food and can cause product deterioration. For this reason, most food-processing steps try to reduce the enzymatic activity. The aim of this work was to compare, in terms of both the inactivation of kiwifruit puree peroxidase, polyphenoloxidase and pectinmethylesterase and also the maintenance of the antioxidant capacity of the product, the effect of a microwave tre ...
DOI:
10.1016/j.ifset.2013.05.007

13. Effects of Drying and Extraction Methods on the Quality and Antioxidant Activity of Sea Buckthorn (Hippophae rhamnoides) Berries and Leaves

Author:
Kyriakopoulou, Konstantina; Pappa, Athina; Krokida, Magdalini; Detsi, Anastasia; Kefalas, Panagiotis
Source:
Drying technology 2013 v.31 no.9 pp. 1063-1076
ISSN:
1532-2300
Subject:
Hippophae rhamnoides; air; air drying; analysis of variance; antioxidant activity; antioxidants; factor analysis; flavonoids; freeze drying; leaves; microwave treatment; polyphenols; small fruits; solar drying; solvents
Abstract:
... Sea buckthorn is a promising source of bioactive compounds. However, there is limited information on the effect of post harvest drying and extraction of sea buckthorn on its antioxidant capacity. The effect of freeze, air, and solar dryingon the extraction yield of sea buckthorn berries and leaves was evaluated with respect to their bioactive content. Sequential extraction with solvents of differe ...
DOI:
10.1080/07373937.2013.773907

14. Evaluation of apple pomace extracts as a source of bioactive compounds

Author:
Grigoras, Cristina G.; Destandau, Emilie; Fougère, Laëtitia; Elfakir, Claire
Source:
Industrial crops and products 2013 v.49 pp. 794-804
ISSN:
0926-6690
Subject:
acetates; antioxidant activity; apple pomace extracts; apples; catechin; chalcones; chlorogenic acid; coumaric acids; cultivars; ethanol; gallic acid; high performance liquid chromatography; microwave treatment; phenols; phloridzin; rutin; solvents; ursolic acid
Abstract:
... Pomaces of four different apple cultivars (Gala v. Royal Gala Tenroy, Golden v. Golden, Granny Smith, and Pink Lady v. Cripps Pink) were submitted to microwave assisted extraction with various solvents (MeOH/H2O mixture, ethanol and ethyl acetate) in order to recover their bioactive compounds. The analyses of the obtained extracts by HPLC coupled to different detection modes such as UV, ELSD or MS ...
DOI:
10.1016/j.indcrop.2013.06.026

15. Immobilization of green tea extract on polypropylene films to control the antioxidant activity in food packaging

Author:
López de Dicastillo, Carol; Castro-López, María del Mar; López-Vilariño, José Manuel; González-Rodríguez, María Victoria
Source:
Food research international 2013 v.53 no.1 pp. 522-528
ISSN:
0963-9969
Subject:
antioxidant activity; antioxidants; food packaging; free radicals; green tea; maleic anhydrides; microwave treatment; polypropylenes
Abstract:
... In this work, we report the successful immobilization of green tea extract, as a natural antioxidant, on polypropylene through the incorporation of anhydride maleic grafted polypropylene on polymer formulation owing to control active compound release and prolong antioxidant activity. The extruded films were thermally characterized showing that the incorporation of green tea extract improved polyme ...
DOI:
10.1016/j.foodres.2013.05.022

16. Innovative Cooking Techniques for Improving the Overall Quality of a Kailan-Hybrid Broccoli

Author:
Martínez-Hernández, Ginés B.; Artés-Hernández, Francisco; Colares-Souza, Franciane; Gómez, Perla A.; García-Gómez, Presentación; Artés, Francisco
Source:
Food and bioprocess technology 2013 v.6 no.8 pp. 2135-2149
ISSN:
1935-5130
Subject:
antioxidant activity; boiling; broccoli; color; firmness; frying; grilling; microbiological quality; microwave treatment; pressure cooking; sensory properties; sous vide; steaming; stems; vitamin content
Abstract:
... The microbial, physical, sensory and nutritional quality of boiled (vacuum and conventional), steamed, pressure cooked, sous vide, microwaved (sous vide and conventional), deep-fried (vacuum and conventional) and grilled kailan-hybrid broccoli (Bimi®) after cooking was studied. Sous vide microwaving greatly decreased microbial counts, achieving very low psychrophilic and enterobacteria counts (1.1 ...
DOI:
10.1007/s11947-012-0871-0

17. Microwave assisted extraction of flavonoids from cultivated Epimedium sagittatum: Extraction yield and mechanism, antioxidant activity and chemical composition

Author:
Zhang, Hua-Feng; Zhang, Xiang; Yang, Xiao-Hua; Qiu, Nong-Xue; Wang, Ying; Wang, Zhe-Zhi
Source:
Industrial crops and products 2013 v.50 pp. 857-865
ISSN:
0926-6690
Subject:
Epimedium; antioxidant activity; exudation; flavonoids; ingredients; irradiation; leaves; mass transfer; microwave treatment
Abstract:
... A microwave assisted extraction procedure has been optimized to isolate flavonoids from cultivated Epimedium sagittatum. And microwave assisted extraction was compared with two conventional extraction methods (i.e., heating extraction and agitated bed extraction) in terms of extraction yield and mechanism, antioxidant activity and chemical composition. Scanning electron micrographs illustrated tha ...
DOI:
10.1016/j.indcrop.2013.08.017

18. Optimization of polysaccharides from Lycium ruthenicum fruit using RSM and its anti-oxidant activity

Author:
Liu, Zenggen; Dang, Jun; Wang, Qilan; Yu, Minfeng; Jiang, Lei; Mei, Lijuan; Shao, Yun; Tao, Yanduo
Source:
International journal of biological macromolecules 2013 v.61 pp. 127-134
ISSN:
0141-8130
Subject:
polysaccharides; Lycium ruthenicum; hydrogen peroxide; 2,2-diphenyl-1-picrylhydrazyl; response surface methodology; Fourier transform infrared spectroscopy; microwave treatment; superoxide anion; antioxidant activity
Abstract:
... Dynamic microwave-assisted extraction (DMAE) technique was employed for the extraction of polysaccharides from Lycium ruthenicum (LRP). The extracting parameters were optimized by using three-variable-three-level Box–Behnken design and response surface methodology (RSM) based on the single-factor experiments. RSM analysis indicated good correspondence between experimental and predicted values. The ...
DOI:
10.1016/j.ijbiomac.2013.06.042

19. The study on microwave assisted enzymatic digestion of ginkgo protein

Author:
Ruan, Guihua; Chen, Zhengyi; Wei, Meiping; Liu, Yuhua; Li, Haiyun; Du, Fuyou
Source:
Journal of Molecular Catalysis. B, Enzymatic 2013 v.94 pp. 23-28
ISSN:
1381-1177
Subject:
Ginkgo; antioxidant activity; bromelains; catalytic activity; glutaraldehyde; immobilized enzymes; microwave treatment; peptides
Abstract:
... Microwave-assisted enzymatic digestion (MAED) technique was applied for ginkgo protein digestion with both free and immobilized enzyme. Under the optimized conditions of MAED (0.01g/mL substrate concentration of bromelain, 4500U/g enzyme/ginkgo protein, 30min, 300W microwave power), a higher digestion rate (7.50%) and a significant increase in antioxidant activity (72.7mg/g) were obtained in contr ...
DOI:
10.1016/j.molcatb.2013.04.010

20. Brewer's spent grain from different types of malt: Evaluation of the antioxidant activity and identification of the major phenolic compounds

Author:
Moreira, Manuela M.; Morais, Simone; Carvalho, Daniel O.; Barros, Aquiles A.; Delerue-Matos, Cristina; Guido, Luís. F.
Source:
Food research international 2013 v.54 no.1 pp. 382-388
ISSN:
0963-9969
Subject:
2,2-diphenyl-1-picrylhydrazyl; antioxidant activity; antioxidants; chocolate; industry; malt; microwave treatment; p-coumaric acid; spent grains; temperature
Abstract:
... The antioxidant activity and phenolic composition of brewer's spent grain (BSG) extracts obtained by microwave-assisted extraction from two malt types (light and dark malts) were investigated. The total phenolic content (TPC) and antioxidant activity among the light BSG extracts (pilsen, melano, melano 80 and carared) were significantly different (p<0.05) compared to dark extracts (chocolate and b ...
DOI:
10.1016/j.foodres.2013.07.023

21. Microwave-assisted oxidation of silibinin: a simple and preparative method for the synthesis of improved radical scavengers

Author:
Di Fabio, Giovanni; Romanucci, Valeria; De Nisco, Mauro; Pedatella, Silvana; Di Marino, Cinzia; Zarrelli, Armando
Source:
Tetrahedron letters 2013 v.54 pp. 6279-6282
ISSN:
0040-4039
Subject:
antioxidant activity; chemical structure; free radical scavengers; microwave treatment; organic compounds; oxidation; purification methods; synthesis
Abstract:
... A new and preparative oxidation of silibinin has been developed to give access to two different silibinin derivatives known for their enhanced antioxidant properties. Conventional heating methods were compared with results obtained from microwave (MW) heating. The base-catalysed oxidation of silibinin under MW heating is a very efficient method for the preparation of 2,3-dehydrosilybin and a relat ...
DOI:
10.1016/j.tetlet.2013.09.035