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An investigation was carried out to extract the polyphenols from mango peels by ultrasound-assisted extraction (UAE) and maceration techniques and to assess the antioxidant potential and quantification of phenolic compounds by high performance chromatography. Results showed that highest extraction yield obtained through solvent methanol at 80% concentration level while ultrasound-assisted extraction was more efficient technique and led to comparatively higher polyphenols content than maceration. Highest polyphenols were extracted with 80% ethanol (67.58 mg GAE/g of extract) by employing UAE whereas least polyphenols (18.66 mg GAE/g of extract) were obtained with 100% ethyl acetate through maceration technique. The high antioxidant activity of mango peel extracts was exhibited in three antioxidant assays with 80% ethanolic extracts had the highest antioxidant activity 31.51 + 0.79 mM/100 g for ferric reducing antioxidant power, highest scavenging activity 83.19 + 0.96% and 67.23 + 0.85% for 2,2-Diphenyl-1-picrylhydrazyl and superoxide anion radical assays, respectively. Strong correlations between total polyphenols and antioxidant activity were observed. Practical Applications Polyphenols are the natural antioxidants in plants having a significant role in human health by prevention of certain oxidative stress-related diseases. Mango peels are the major agro-industrial wastes in fruit juice processing which are not further utilized despite being an abundant source of phenolic compounds even more than the mango pulp. The study revealed that mango peels as a potential source of phenolic compounds which may be utilized as an ingredient for the preparation of functional foods. [ABSTRACT FROM AUTHOR]

Ruminant meats contain functional lipids including fatty acid esters of hydroxy fatty acids (FAHFA), diglycerides (DG), monoacetyldiglycerides (MAcDG) and medium chain triglycerides (McTG) whose consumption in the normal diet can confer benefits for consumer health. However, very little is known concerning how meat processing techniques such as marination and grilling affect the quantity and quality of these functional lipids in ruminant meats. We used ultra high-performance liquid chromatography coupled to high resolution accurate mass tandem mass spectrometry (UHPLCHRAM-MS/MS) to show how grilling following marination with either India or Wheat ale unfiltered beer-based marinades affected the quantity and quality of these functional lipids in ruminant meats. We observed MAcDG was completely degraded in grilled meats. Both unfiltered beer-based marinades retained higher (p < 0.05) levels of FAHFA, DG and McTG in grilled meats compared to their unmarinated counterparts. Furthermore, India ale-based marinade was more effective (p < 0.05) compared to Wheat ale-based marinade in preserving these lipids in marinated grilled beef and moose meat. Significantly, strong correlations between antioxidants, polyphenols and oxygenated terpenes present in the marinades and preserved lipid molecular species appear to suggest that antioxidants, polyphenols, and oxygenated terpenes present in the marinades could be associated with preservation of these functional lipids in the grilled meats. These findings appear to suggest that marination could preserve some of these functional lipids with India ale-based marination proving to be more effective. However, further work is required to better improve the retention of MAcDG in grilled ruminant meats. This could potentially increase consumption of FAHFA, DG, MAcDG and McTG in the diet and thereby promote consumer health. [ABSTRACT FROM AUTHOR]

Ruminant meats contain ester and ether-linked phosphatidylcholines-(PC) and phosphatidylethanolamines-(PE) enriched with ω3 and ω6 polyunsaturated fatty acids-(PUFA) essential for human health and nutrition. Oxidative degradation of these lipids during grilling compromises meat quality and safety. The effect of marinades containing unfiltered session ales, herbs and spices on these lipids in grilled beef and moose meat was investigated in current study. Marination preserved (P < 0.05) ester and ether linked PUFA-enriched PC and PE in moose, and PUFA-enriched ether PC and diacyl PE in beef against oxidative degradation. Furthermore, India ale-based marinated meats retained higher (P < 0.05) PUFA-enriched lysophosphatidylcholines-(LPC) and lysophosphatidylethanolamines-(LPE) compared to Wheat ale-based marinated meats. The preserved PUFA-enriched lipids were positively correlated with phenolics, oxygenated terpenes, and antioxidants present in the marinades, and negatively correlated to oxidation status. These findings appear to suggest that unfiltered beer-based marination could be a useful precooking technique to increase dietary access and consumption of essential fatty acids while preserving grilled meat nutritional quality and safety. • Marination preserved PUFA ether and ester PC and PE lipids in grilled moose meats. • Marination retained PUFA ePC, ePE, dPE, LPC, and LPE lipids in grilled beef. • PUFA PC and PE contained ω3 and ω6 fatty acids essential for health and nutrition. • Preserved PUFA lipids strongly associated with antioxidants, polyphenols, terpenes. • Marination suppressed oxidation of PUFA ether and ester PC and PE in grilled meats. [ABSTRACT FROM AUTHOR]

Plasmalogens are important phospholipids essential for maintaining cardiovascular and brain health. Ruminant meats are excellent dietary sources of plasmalogens. Globally, grilling remains a popular technique for preparing meats. However, little is known concerning how marination affects retention and quality of plasmalogens in grilled ruminant meats. Here we present information on effects of two unfiltered beer-based marinades infused with herbs and spices on plasmalogens in grilled beef and moose meats. Although total plasmalogen contents of marinated grilled meats were lower compared to unmarinated controls; compositionally, wheat ale- and India session ale-based marinades retained higher levels of PUFA plasmalogen PC (phosphatidylcholine) and PE (phosphatidylethanolamine) species enriched with ω3 and ω6 fatty acids in grilled moose meats. In grilled beef, significantly higher levels of plasmalogen PC species enriched with monounsaturated fatty acids (MUFA) and PUFA were retained by Wheat ale-based marinade. Furthermore, strong positive correlations were observed between antioxidants, polyphenols, oxygenated terpenes and plasmalogens retained in the marinated grilled meats which contrasted negative correlations with total oxidation status of the marinated grilled meats. These findings appear to suggest that the phenolics, oxygenated terpenes and antioxidants present in the beer-based marinades preserved these plasmalogens in marinated meats against degradation during grilling. In view of the benefits associated with plasmalogens and essential fatty acid consumption, marination of beef and moose meats with unfiltered beer-based marinades could be useful for retaining MUFA and PUFA-enriched plasmalogens, as well as preserving the nutritional quality of grilled beef and moose meats. [ABSTRACT FROM AUTHOR]

Polyphenols are natural antioxidants and play a very vital role in inhibition of oxidative stress as induced by free radicals in the body. Apple and pomegranate peels are significant agro-industrial wastes. The waste could be utilized to extract polyphenols for processing various functional foods and nutraceuticals. An investigation was executed for extraction of polyphenols from apple and pomegranate peels by sonication and maceration. Three different polar solvents: methanol, ethanol, and acetone were used in the study at two different concentrations (50% and 75%). Yield (%), total polyphenolic content (TPC), total flavonoid content (TFC), and 1,1-diphenyl-2-picryl-hydrazyl (DPPH) radical scavenging assay were performed. The extracts were then utilized in processing functional date bars with 2% and 3% concentrations. The results from the current study articulated that extraction from sonication yields higher quantity of polyphenols than that of maceration technique. The highest polyphenols were extracted at acetone 75% (44.71 mg GAE/g) in apple peel and at methanol 50% (72.21 mg GAE/g) in pomegranate peel. The results also revealed that pomegranate peel has higher polyphenols and greater radical scavenging activity as compared to apple peel. It was concluded that apple and pomegranate peel polyphenolic extract fortified date bars could be utilized as a preventive therapeutic agent against certain oxidative stress degenerative diseases. [ABSTRACT FROM AUTHOR]

Sunflower head (Helianthus annuus, Asteraceae) is a residual by-product generated during the production of sunflower seed oil and contains a considerable amount of bioactive components. The aim of the present study was to determine and optimize extraction conditions for total phenolic content (TPC), antioxidant activities (DPPH, ABTS and FRAP) and xanthine oxidase (XOD) inhibitory activity of SH. The solute solvent ratio showed a significant effect on yield, TPC, antioxidant activities and XOD inhibition. The Box-Behnken design (BBD) was employed for optimization of extraction parameters (yield, TPC and antioxidant activities). The statistical findings for optimized conditions reveal that the best extraction of SH was obtained with the following parameters: ethanol (54.5%), temperature (72.3°C) and time (138.8 min). This present study may help in the industrial extraction process; moreover, further deep studies are required to optimize sequential steps to increase the efficacy. [ABSTRACT FROM AUTHOR]

Grilled meat consumption is associated with exposure to carcinogenic compounds and increased risk factors for cancers. We investigated the efficacy of novel formulations of unfiltered India session ale and Wheat ale based-marinades enhanced with antioxidant-rich herbs and spices to suppress formation of carcinogenic heterocyclic amines (HCAs) while protecting anticarcinogenic conjugated linoleic acids (CLAs) from lipid oxidation in grilled ruminant meats. Both formulations significantly enhanced the polyphenolic content of grilled beef by 54–71% and moose meat by 178–314% compared to their unmarinated controls. The antioxidant activities increased by 57–96% and 58–139% with concomitant suppression of total conjugated linoleic acid oxidation by 30–37% and 432% in grilled beef and moose meats respectively compared to their unmarinated counterparts. Furthermore, 88–97% of HCA suppression and 61–71% of CLAs retention came from phenolics in the marinades. This system could be useful for reducing the risk factors associated with red meat consumption while promoting health. • Novel beer marinates retained high levels of meat anti-carcinogenic linoleic acids. • Marination significantly suppressed formation of carcinogenic heterocyclic amines. • The novel beer marinades enhanced the antioxidant and phenolic content of meats. • Marination with beer marinades suppressed lipid oxidation in grilled meats. • Session beers are novel sources of dietary phenols and antioxidants. [ABSTRACT FROM AUTHOR]