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The objective of this study was to analyze the chemical composition and antioxidant activity of a chickpea husk polyphenol extract (CPE) obtained from Argentinian Kabuli chickpea and to evaluate its antioxidant effect on the chemical quality of sunflower oil. The polyphenol composition of CPE was analyzed by HPLC–ESI‐MS/MS. Antioxidant activity was evaluated by DPPH•, FRAP, ABTS•+, and chelating activity in ferrous ion tests. An accelerated oxidation test in sunflower oil was carried out by applying 0.01, 0.02, and 0.05% p/p CPE and comparing it with BHT (0.02%). Peroxide value, conjugated dienes, and volatile compounds were determined on sunflower oil samples. Twelve polyphenols were identified in the chickpea extract. The CPE showed in vitro antioxidant activity. The lowest doses (0.01% and 0.02%) protected sunflower oil more efficiently against oxidative deterioration than the higher level (0.05%). Chickpea husk extract has a good antioxidant effect on sunflower oil, which helps to preserve the quality properties of this product. [ABSTRACT FROM AUTHOR]

The hypothesis was that maternal intake of the antioxidant alpha-lipoid acid (ALA), during the developmental period of the hypothalamic orexigenic neurons, causes a permanent beneficial effect in offspring metabolism. Pregnant Wistar rats were fed with standard diet (food) + ALA (0.4% wt/wt) from day 14 of gestation to day 20 of lactation (n = 4) or food (n = 4). At 3 months of age, male offspring born from ALA-fed rats or controls (CT) were randomly assigned to be fed with food + 10% fructose solution in drinking water (F) or food + tap water (C), resulting in four groups: ALAF, ALAC, CTF, and CTC (n = 5/group). Food intake and body weight (BW) were measured twice a week for 31 days. Metabolites' levels in blood, mRNA expressions of Npy, Agrp (hypothalamus), Fasn, Srebf1, Ppard, and Pparg (liver), and the antioxidant capacity of the liver were determined. Results significance was set at p < 0.05. Average BW gain, daily BW gain, and intraabdominal fat tissue at necropsy were higher in CTF group followed by CTC, ALAF, and ALAC groups. There were no differences between groups in Kcal intake per day. mRNA expressions of hypothalamic and hepatic genes and plasmatic levels of glucose and triglycerides were higher in CTF group followed by ALAF, CTC, and ALAC groups. Fructose intake affected the oxidative capacity of the liver, but this effect was not observed in the ALAF group. In conclusion, maternal ALA intake protected the adult offspring to develop metabolic symptoms associated with high fructose in the drinking water. [ABSTRACT FROM AUTHOR]

Highlights • α-Terpinene DPPH radical scavenging activity is enhanced by organic acids. • Acetic acid does not interact with α-terpinene in preventing oil lipid oxidation. • DPPH radical scavenging activity does not associate with lipid oxidation test. Abstract DPPH scavenging activity and antioxidant activity in canola oil of α-terpinene, BHT (butylated hydroxytoluene) and acetic, malic and citric acids and their mixtures were determined to examine the synergistic effect on the antioxidant activity. The results demonstrated that α-terpinene and organic acids had low or any activity against DPPH and BHT showed an IC 50 of 0.035 mM. When mixed with organic acids, α-terpinene increased its activity showing a synergistic effect. The mix of α-terpinene (1.58 mM) and citric acid (2.91 mM) showed the higher synergistic effect in DPPH (121.82). BHT scavenging activity was inhibited by organic acids. Although the DPPH scavenging activity was enhanced for α-terpinene and inhibited for BHT by organic acids, the antioxidant activity in canola oil was not. It indicated that the scavenging DPPH activity and antioxidant activity in canola oil of a compound or a mixture of compounds are not always positively correlated with each other. [ABSTRACT FROM AUTHOR]

Phytochemicals have been presumed to possess prophylactic and curative properties in several pathologies, such as arsenic -(As-) induced immunosuppression. Our aim was to discover a lymphoprotective extract from Lantana grisebachii Stuck. (Verbenaceae) (LG). We assessed its bioactivity and chemical composition using cell-based assays. Fractions produced from a hexane extract acutely induced nitrite formation in T-activated cell cultures (P < 0.0001). Water extraction released a fraction lacking nitrite inducing activity in both lymphocyte types. Aqueous LG was found to be safe in proliferated and proliferating cells. The infusion-derived extract presented better antioxidant capacity in proportion to phenolic amount in lymphocytes (infusive LG-1i at 100 μg/mL), which protected them against in vitro As-induced lymphotoxicity (P < 0.0001). This infusive LG phytoextract contained 10.23 ± 0.43 mg/g of phenolics, with 58.46% being flavonoids. Among the phenolics, the only predominant compound was 0.723mg of chlorogenic acid per gram of dry plant, in addition to 10 unknown minor compounds. A fatty acid profile was assessed. It contained one-third of saturated fatty acids, one-third of 9, followed by 6 (~24%) and 3 (~4%), and scarce 7. Summing up, L. grisebachii was a source of bioactive and lymphoprotective compounds, which could counteract As-toxicity. This supports its phytomedical use and research in order to reduce As-related dysfunctions. [ABSTRACT FROM AUTHOR]

The objective was to evaluate the stability of sensory and chemical parameters in roasted sunflower seeds supplemented with oregano and poleo essential oils; and the consumer acceptability of this product. Four samples were prepared: plain roasted sunflower seeds (Control = RS-C), and sunflower seeds added with oregano (RS-O) or poleo (RS-P) essential oils or BHT (RS-BHT). Consumer acceptance was determined on fresh samples. The overall acceptance averages were 6.13 for RS-C, 5.62 for RS-P, and 5.50 for RS-O (9-point hedonic scale). The addition of BHT showed greater protection against the oxidation process in the roasted sunflower seeds. Oregano essential oil exhibited a greater antioxidant effect during storage than poleo essential oil. Both essential oils (oregano and poleo) provided protection to the product, inhibiting the formation of undesirable flavors (oxidized and cardboard). The antioxidant activity that presents essential oils of oregano and poleo could be used to preserve roasted sunflower seeds. [ABSTRACT FROM AUTHOR]

This study reported the chemical composition, phenolic content, antioxidant and anti-lipase activity of oregano and Lippia essential oils. The major compounds found in oregano essential oil were γ-terpinene (32.10%), α-terpinene (15.10%), p-cymene (8.00%) and thymol (8.00%). In Lippia essential oil, α-limonene (76.80%) and 1,8-cineole (4.95%) represented the major compounds. Oregano essential oil had higher phenolic content (12.47 mg gallic acid mL−1) and DPPH scavenging activity (IC50 0.357 μg mL−1) than Lippia essential oil (7.94 mg gallic acid mL−1 and IC50 0.400 μg mL−1, respectively). Both essential oils had similar antioxidant indexes (about 1.2) determined by Rancimat. Moreover, oregano essential oil had also higher anti-lipase activity (IC50 5.09 and 7.26 μg mL−1). Higher phenolic content in the essential oils was related with higher scavenging and anti-lipase activities. Oregano and Lippia essential oils could be used as natural antioxidants on food products. [ABSTRACT FROM AUTHOR]

Summary The purpose of this work was to determine chemical composition and antioxidant activity of essential oil of different oregano species from Argentina: 'Cordobes', 'Criollo', 'Mendocino' and 'Compacto'. The essential oil composition was determined by gas-liquid chromatography and mass spectrometry. Scavenging activity was analysed by DPPH test. The antioxidant activity of the essential oils was determined by an accelerated oxidation test in canola oil. Thirty-nine compounds were identified in the oregano essential oils. The oregano species showed differences in their chemical composition, radical scavenging activity and antioxidant activity. The main compounds in the studied oregano species were thymol and trans-sabinene hydrate followed by γ-terpinene, terpinen-4-ol and α-terpinene. The oregano, 'Criollo', was rich in γ-terpinene and had lower thymol and trans-sabinene hydrate and higher α-terpinene and carvacrol contents than the other oregano species. 'Mendocino' had higher trans-sabinene hydrate and limonene than the other oregano species. 'Cordobes' and 'Compacto' had higher thymol content, radical scavenging activity and antioxidant activity in canola oil. [ABSTRACT FROM AUTHOR]

The purpose of this work was to determine the oxidative stability of roasted peanuts coated with prickly pear and algarrobo pod syrups. General composition, total phenolic compounds and radical scavenging activity were determined on prickly pear and algarrobo pod syrups. Chemical (peroxide value) and descriptive analyses were performed on samples of roasted peanuts, roasted peanuts with prickly pear syrup and roasted peanuts with algarrobo pod syrup stored at 23C for 112 days to determine protective effect of the syrup coating on the product stability. Prickly pear syrup showed higher moisture, protein, ash, lipid, phenolic compound content and lower carbohydrate content than algarrobo pod syrup. Prickly pear syrup also showed higher antioxidant activity (diphenyl picryl hydrazyl inhibition). Peroxide value, oxidized and cardboard intensity flavors increased and roasted peanutty intensity attribute decreased across the storage time for all studied products. Therefore, the addition of syrup coating provided protection against lipid oxidation. Peroxide value reached 10 meqO2/kg after 8.5 days in roasted peanuts, 20.7 days in roasted peanuts coated with prickly pear syrup and 29.5 days in roasted peanuts coated with algarrobo pod syrup at 23C. In consequence, algarrobo pod syrup had the highest protective effect in the roasted peanut product stored at room temperature. PRACTICAL APPLICATIONS The results of this work show advantages for using coatings that improve the stability of peanut products by making it more resistant to lipid oxidation and the development of rancid flavor. In this case, the edible coatings are elaborated using prickly pear and algarrobo pod syrups. These syrups could be applied on other similar food products with high lipid content to increase their shelf life and improve their stability, thus preventing loss of their sensory and nutritional quality. [ABSTRACT FROM AUTHOR]