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Abstract: While often recognized as a good plant protein source and a rich source of essential nutrients including folate, iron, manganese and phosphorus, lentils (Lens culinaris L.) also contain healthful bioactive compounds. They possess a number of phenolic compounds including phenolic acids, flavonoids such as flavan- 3-ols, flavonols and anthocyanins, proanthocyanidins, as well as saponins and phytic acid. This review provides a summary of the types and levels of phenolic compounds found in the cotyledon of lentils as well as their seed coats. The values define broad ranges due to varied cultivars, horticultural practices, climatic conditions during lentil development, and the different phenolic extraction approaches employed. The prepared lentil extracts were found to possess marked antioxidant activity, as assessed by in vitro assays, with the results clearly indicating that the endogenous phenolic compounds dictated this activity. Processing of raw lentils in the forms of cooking, germination and fermentation was determined to affect the phenolics’ contents: phenolic content of some lentils decreased while those of others increased, most likely due to the release of bound phenolics from the plant wall matrix. Finally, a summary of some of the positive biological activities observed for lentil extracts from cell culture and animal studies is given.

Tree nuts and peanuts are healthy foods with a proven track record of helping to reduce the incidence of chronic diseases, most notably cardiovascular disease. At the point of consumption, all nuts contain low moisture and ≥ 50% lipid contents, but this is where similarities end. The levels of key nutrients and bioactives including vitamin C, vitamin E, L-arginine, minerals (such as selenium and zinc), and phenolics can differ markedly. Distinctions in the types and quantities of phenolic constituents for tree nut species, as well as the impact of digestion, will affect the nuts’ antioxidant potential in vivo. This work provides some insight into the different types of phenolics found in tree nuts and peanuts, the antioxidant potential of their phenolic extracts using in vitro chemical assays, the effect of thermal processing on the stability of the nuts’ endogenous phenolics, and the impact on biomarkers of human health arising from randomized clinical trials. Key biomarkers include measures in the reduction of LDL oxidation as well as increases in the levels of vitamin E and selected phenolic compounds in blood plasma postprandially from those of baseline.

Pecan (Carya illinoinensis) is a tree nut native to North America. Although inhibited light exposure (most specifically as a result of overlapping tree canopies) has been shown to impair yield, the effect of this factor on nut antioxidant properties remains unknown. This study investigated effects of mechanical pruning and canopy height position of fruit on pecan kernel antioxidant contents and capacity. Beginning in 2006, trees in a ‘Western’ pecan orchard in New Mexico were subjected to three mechanical pruning frequency treatments (annual, biennial, and triennial) paralleling conventional practices, while other trees were maintained as unpruned controls. During the 2012 to 2014 seasons, pecans were sampled at fruit maturity from three canopy height zones (“low,” “middle,” and “high,” corresponding to 1.5 to 3.0 m, 3.0 to 4.5 m, and 4.5 to 6.0 m above the orchard floor). In vitro phenolics contents and antioxidant capacities of the nutmeats were evaluated by total phenolics content (TPC) and oxygen radical absorbance capacity (H-ORACFL), respectively. Soluble ester- and glycoside-bound phenolics were quantified by reversed-phase high-performance liquid chromatography (HPLC). For both TPC and H-ORACFL, results determined pruned samples had significantly higher values than unpruned samples (P < 0.001 for both comparisons), and that samples of “high” canopy height were significantly greater than those of “middle” height, which were in turn greater than those of “low” height (P < 0.001 for all comparisons). HPLC findings showed that in all three phenolic fractions (free, esterified, and glycoside-bound phenolics), nuts acquired from pruned trees had substantially greater concentrations of ellagic acid and its derivatives. Our findings indicate mechanical pruning of pecan trees and higher tree canopy position of fruit increase nut antioxidant properties.

Clinical trials show an inverse relationship between the consumption of antioxidant-rich tree nuts and the development of chronic diseases. This study examined antioxidant efficacy of U.S. pecans using a modified cellular antioxidant activity (CAA) assay with comparisons to data from in vitro antioxidant assays (hydrophilic-oxygen radical absorbance capacity {H-ORACFL} and ferric reducing antioxidant power {FRAP}). Crude phenolic extracts from both raw and roasted pecans were analyzed. In the CAA assay, pecan phenolics were taken up by human colorectal adenocarcinoma (Caco-2) cells and bestowed CAA, determined by monitoring the fluorescence of 2′,7′-dichlorofluorescein. Phenolics (25–100 μg/mL) demonstrated a reduction in fluorescence by 37–69% for raw and 26–68% for roasted pecans. The primary active phenolic constituents were determined by high-performance liquid chromatography–electrospray ionization–mass spectrometry (HPLC–ESI–MS) to be epi(catechin) dimers and trimers. These oligomeric procyanidins, ranging in size from 560 to 840 g/mol appear to be small enough for cellular uptake, showing pecans are an effective antioxidant in biological systems, regardless of roasting.

Further investigations of almond degradation under typical industrial storage conditions from a quantitative perspective are warranted. This study modeled effects of packaging, temperature (TEMP), relative humidity (RH) and roasting on chemical attributes of almonds stored according to common industry practices throughout 16 months. Roasted samples were stored in high‐barrier bags (HBB) or polypropylene bags (PPB) at multiple combinations of TEMP and RH. Raw samples were held in unlined cardboard cartons (UC) or PPB under the same conditions. Almonds were assessed bimonthly for oxidation products, free fatty acids, moisture content and water activity. Results indicated roasting almonds improved quality preservation. Models showed HBB (rather than PPB) to provide benefits to stability comparable to reductions in storage TEMP of ~15 to 30 °C. PPB (rather than UC) showed benefits to peroxide formation of similar magnitude. Our data shows HBB to be a superior packaging choice, and UC to associate with the greatest rates of degradation.

Two common extraction solvent systems, namely acidified aqueous methanol and acidified aqueous acetone, were used to extract blackberry phenolics, and the antioxidant properties of the recovered extracts were compared. The crude extracts were fractionated into low- and high-molecular-weight phenolics by Sephadex LH-20 column chromatography. The hydrophilic-oxygen radical absorbance capacity (H-ORACFL), ferric reducing antioxidant power (FRAP), and the cellular antioxidant activity (CAA) assays were employed as indices to assess antioxidant capacity of the extracts and their respective fractions. The methanolic solvent system displayed a greater efficiency at extracting anthocyanin and flavonol constituents from the blackberries, while the acetonic solvent system was better at extracting flavan-3-ols and tannins. Anthocyanins were the dominant phenolic class found in the blackberries with 138.7 ± 9.8 mg C3G eq./100 g f.w. when using methanol as the extractant and 114.6 ± 3.4 mg C3G eq./100 g f.w. when using acetone. In terms of overall antioxidant capacity of blackberry phenolics, the acetonic solvent system was superior. Though present only as a small percentage of the total phenolics in each crude extract, the flavan-3-ols (42.37 ± 2.44 and 51.44 ± 3.15 mg/100 g f.w. in MLF and ALF, respectively) and ellagitannins (5.15 ± 0.78 and 9.31 ± 0.63 mg/100 g f.w. in MHF and AHF, respectively) appear to account for the differences in the observed antioxidant activity between the two solvent systems.

The occurrence of constipation involves the whole gastrointestinal tract. Konjac glucomannan (KGM) has been clinically proven to alleviate constipation, but its mechanism has not been fully understood. The present study aimed to investigate the excretion-promoting effect of KGM on constipated mice and the underlying molecular mechanism. In this study, the UHPLC-QE orbitrap/MS method was used to determine the metabolic phenotypes of total gastrointestinal segments (i.e., the stomach {St}, small intestine {S}, and large intestine {L}) in constipated mice treated with KGM. The results showed that KGM improved the fecal water content, body weight growth rate, and serum gastrointestinal regulation related peptide levels. The metabolomics results revealed the decreased levels of amino acids, cholines, deoxycholic acid, arachidonic acid, thiamine and the increased levels of indoxyl sulfate, histamine, linoelaidic acid etc. The KEGG pathway analysis indicated that the relaxation effect of KGM supplementation was most likely driven by modulating the expression levels of various key factors involved in biosynthesis of amino acid (i.e., phenylalanine, tyrosine and tryptophan), linoleic acid metabolism, biosynthesis of secondary metabolites, and arachidonic acid metabolism signalling pathways. The results indicated that KGM alleviates constipation by regulating potential metabolite markers and metabolic pathways in different gastrointestinal segments.

This chapter reports essential information about the protective action of antioxidants against LDL oxidation. The activity of individual compounds (tocopherols, vitamin C, phenolic compounds) as well as extracts obtained from plant material (cereals, fruits, legumes, nuts, mushrooms, by-products of food industry) is reported. The structure-antioxidant activity relationship of phenolic compounds is discussed. This article summarizes the findings to date of both in vitro and in vivo studies using foods or phenolic extracts isolated from foodstuffs at inhibiting the incidence of LDL oxidation. This chapter summarizes also the reportings to date of in vivo studies using foods or beverages at inhibiting the incidence of LDL oxidation.

Blackberries possess marked concentrations of antioxidant polyphenols, most notably anthocyanins, ellagic acid, ellagitannins, epi/catechin, and proanthocyanidins. While the quantity and type of polyphenols can vary, cyanidin-3-O-glucoside (C3G) is consistently the most abundant polyphenol found in blackberries. Though blackberry antioxidants have not demonstrated significant bioavailability or bioaccessibility in their native form, emerging research suggests that antioxidant metabolites, such as protocatechuic acid derived from C3G, may account for some of the in vivo benefits. Cell studies conducted with blackberry phenolic extracts have demonstrated anti-inflammatory, chemopreventive, and neuroprotective effects; whereas, animal models given blackberries have exhibited reduced insulin resistance, attenuated weight gain, and a decrease in inflammatory markers. Blackberry consumption can lead to positive health outcomes. In human health cross-sectional and longitudinal studies, fresh berry consumption has been associated with better long-term insulin resistance, cognitive function, bone density, and cardiovascular function. Research studies, combining in vitro digestion and absorption with targeted cell studies, are being performed to better understand the metabolism and bioactivity of blackberry phenolics. These compounds are not only absorbed by the body, but also can attach to the lining of the digestive tract or be fermented in the colon, contributing to the health outcomes afforded by blackberry consumption.

Modifying dietary fat composition is important for minimizing cardiovascular disease risk. The purpose of this study was to determine the effects of a 5-day, high-fat diet rich in cottonseed oil (CSO) or olive oil (OO) on lipid profiles. Based on previous human and animal models, we hypothesized that the CSO-rich diet would lead to lower fasting and postprandial lipid levels, whereas the OO-rich diet would not significantly change lipid levels in 5 days. Fifteen normal-weight men completed a randomized crossover design with 2 controlled feeding trials (3-day lead-in diet, prediet visit, 5-day CSO- or OO-rich diet, postdiet visit). The 5-day diets (50% fat) were rich in either CSO or OO. At pre- and postdiet visits, subjects consumed test meals rich in the oil that coincided with their 5-day diet, and blood draws were performed. Fasting total cholesterol, low-density lipoprotein cholesterol, and triglycerides (TG) were lower following CSO diet intervention (total cholesterol: 148.40 ± 6.39 to 135.93 ± 6.31 mg/dL; low-density lipoprotein cholesterol: 92.20 ± 5.57 to 78.13 ± 5.60 mg/dL; TG: 80.11 ± 4.91 to 56.37 ± 5.46 mg/dL for pre- to postdiet, respectively; P

Volatile compounds are responsible for the characteristic aroma of raw and roasted pecans. Yet, much is unknown about the specific effects of roasting on pecan volatiles. In this study, the volatiles of raw "Desirable" pecans from Georgia and 3 roasted pecan samples (175 °C for 5, 10, and 15 min) were determined by HS-SPME coupled to GC-MS using stable deuterium-labeled volatiles as internal standards for quantitation. As expected, roasting markedly impacted the volatile profile of pecans: a total of 63 flavor-active compounds were identified in roasted samples, including 9 compounds not detected in raw "Desirable" pecans. Pyrazines, notable indicators of the Maillard reaction, were found only in roasted samples and demonstrated continual increases throughout observed roasting times. Furthermore, it was noted that hydrocarbon derivatives showed substantial increases with roasting, likely a result of the degradation of nonvolatile lipids. The observed changes correspond well to prior sensory investigations concerning the impact of roasting on pecan flavor, and explain increases in intensity for roasted, nutty, buttery, and sweet sensory traits. PRACTICAL APPLICATION: The results of this study document the volatile constituents generated during the roasting of pecans, and this may help formulators, who are trying to develop natural and artificial pecan flavors in new food products.

The use of medicinal plants in the United States is increasing. Holy basil (Ocimum tenuiflorum L. and Ocimum gratissimum L.), a medicinal herb native to India, has become increasingly popular for its therapeutic benefits. Traditionally, holy basil has been used to promote longevity by reducing stress and restoring balance to the body. Because it is easy to grow and adapts to a wide range of growing conditions, there is great potential for holy basil production in the southeastern United States. The purpose of this study was to evaluate holy basil varieties for harvestable weight and essential oil content. Fourteen varieties of holy basil were grown during the 2015 and 2016 seasons and compared. The main active compound in the holy basil essential oil fraction, eugenol, was quantitated and compared for each variety, because it is believed to be responsible for many of the health-promoting effects. Overall, there were significant differences in harvestable weights and essential oil yields among the varieties, and a significant effect of growing season. The eugenol content was highly variable among the varieties examined, with higher eugenol contents in 2016 than in 2015. The variety that had the overall highest yield, essential oil content, and eugenol concentration was PI 288779, a USDA accession, suggesting its use in future breeding research.

The rejection of roasted almonds by consumers is often due to the development of rancidity or textural changes. Dry-roasted ‘Nonpareil’ almonds were stored in polypropylene bags (PPB) in environmental chambers at 15, 25, 35 °C and 50 or 65% relative humidity (RH) or at 4 °C without RH control, and in high barrier bags (HBB) at 4, 15, 25, and 35 °C without RH control. Descriptive and consumer sensory testing as well as instrumental texture analyses were conducted on the samples over 16 months. Of the 11 samples, four (PPB/25 °C/65% RH, PPB/35 °C/50% RH, PPB/35 °C/65% RH, and HBB/35 °C) were rejected by consumers over the course of the study. Predictive models for the assessed attributes showed temperature to promote deterioration of almond acceptability, as determined by both consumer assessment and descriptive analysis. Storage in HBB mitigated acceptability losses at a scale of magnitude roughly comparable to that of 15–25 °C in storage temperature decreases. Univariate analysis showed that instrumental assessment of number of force peaks was a strong predictor of overall consumer acceptability (R2 = 68.5%). It is recommended that industry members utilize force peaks assessment as an indicator of consumer acceptability, and consider reduced temperature storage and/or HBB for long-term storage of almonds.

In vitro assays are widely used to analyze the antioxidant potential of compounds, but they cannot accurately predict antioxidant behavior in living systems. Cell-based assays, like the cellular antioxidant activity (CAA) assay, are gaining importance as they provide a biological perspective. When the CAA assay was employed to study phenolic antioxidants using hepatocarcinoma (HepG2) cells, quercetin showed antioxidant activity in HepG2 cells; 25 and 250μM quercetin reduced fluorescence by 17.1±0.9% and 58.6±2.4%, respectively. (+)-Catechin, a phenolic antioxidant present in many foods, bestowed virtually no CAA in HepG2 cells. When Caco-2 cells were employed, more robust antioxidant activity was observed; 50μM (+)-catechin and quercetin reduced fluorescence by 54.1±1.4% and 63.6±0.9%, respectively. Based on these results, likely due to differences in active membrane transport between the cell types, the Caco-2-based CAA assay appears to be a more appropriate method for the study of certain dietary phenolics.

Cannonball jellyfish, often commercialized as salted, dried jellyfish (SDJ), is an emerging fishery in the USA and a great source of collagen, which can be utilized for developing novel marine gelatin powders. The aim of this study was to determine the feasibility of producing gelatin powders with gelling properties from SDJ using a mild acid hydrolysis and freeze-drying procedure as well as to evaluate their physico-chemical properties. The findings revealed that the resultant gelatin powders had a moisture (g/100 g, dry basis, d.b.), crude protein (g/100 g, d.b.), ash content (g/100 g, d.b.) and water activity values of 4.82, 29.54, 56.61, and 0.09, respectively. Sodium, Al, and S were the main minerals detected in the jellyfish gelatin powders, which were agglomerated and had irregular morphologies with a mean particle size of 12.8 μm. Gels prepared with 5, 6.67, and 10% (w/v) jellyfish gelatin powder had Bloom values lower than 4.2 g; melting temperatures between 15.09 and 16.12 °C and their rheological behavior was effectively characterized by the Herschel-Bulkley flow model, which revealed non-Newtonian behavior and shear thinning phenomena. Higher apparent viscosities, yield stress, and consistency index values were observed in the gels prepared at higher concentrations of jellyfish gelatin powders and at lower evaluated temperatures. This study illustrates (for the first time) the feasibility of producing novel marine gelatin powders from SDJ, which have the potential to be used as gelling, thickening and/or binding agents in several food applications.

Raw almonds are a major commodity, yet much is unknown about how storage conditions determine their shelf life. The storage stability, as measured by consumer assessments and chemical measures, of raw almonds was determined for samples stored in cardboard boxes and polypropylene packaging for 2 years at 4, 15, 25, and 35 °C, and at 50% and 65% relative humidity (RH). Samples stored in unlined cartons always failed (>25% rejection) before their counterparts stored in polypropylene bags under identical environmental conditions. Models determined that polypropylene packaging (as opposed to unlined cardboard cartons) extended the time until sample rejection by more than 7 months. Temperature and RH were both negatively associated with storage time until failure. Flavor was a greater contributor to consumer acceptability than texture or odor, while peroxide values and free fatty acids were of greater importance in predicting raw almond consumer quality than measures of conjugated dienes or 2‐thiobarbituric acid‐reactive substances. The results of this study will allow almond producers to determine packaging types and environmental storage conditions that provide shelf life of a specified time.

Lipid oxidation products, like α, β-unsaturated aldehydes, can react with proteins and influence meat quality. Two such key end products are 4-hydroxy-2-nonenal (4-HNE) and 4-oxo-2-nonenal (4-ONE). These compounds are far more stable than the lipid hydroperoxides from which they form; so, they can diffuse from the site of generation and cause extensive cellular damage and oxidative pathology. Glycolytic enzymes involved in the reduction of metmyoglobin (e.g., lactate dehydrogenase) are highly reactive with 4-HNE, and subsequently become less functional. Other aldehydes, such as 4-ONE, are more reactive than 4-HNE with certain functional groups/moieties including mercapto groups and arginine residues of glycolytic enzymes. Yet, little research has considered the influence of 4-ONE on an in-vitro meat model system. Findings from this study establish that 4-ONE causes loss of lactate dehydrogenase activity compared to 4-HNE at similar effective concentrations. Myoglobin, when incubated with 4-ONE, exhibited a loss in its redox stability at pH 5.8. Both 4-HNE and 4-ONE were found to be potent covalent modifiers of myoglobin, disrupting functional and structural morphology of bovine heart mitochondria. This study reveals that 4-ONE is a novel and highly toxic chemical species, which causes damage to mitochondrial structure and impairment of myoglobin's redox stability.

Studies examining meat quality variation, possibly resulting from animal physiology, processing, or ingredient additions, are likely to include at least one measure of water holding capacity (WHC). Methods for evaluating WHC can be classified as direct or indirect. Direct methods either gauge natural release of fluids from muscle or require the application of force to express water. The indirect methods do not actually measure WHC. They attempt to separate meat into two or three categories based on predictions of direct method results: the extreme of high and low WHC and an optional ‘normal’ group. Considerable statistical analyses are required to generate these predictive models. Presently, there are inconsistent terms (e.g., water holding, WHC, water binding, water binding potential/capacity) used to describe WHC and no standardized techniques recommended to evaluate it. To ensure that results can be compared across different laboratories, a better consensus must be reached in how these terms are employed and how this critical parameter is determined.

Thunbergia laurifolia leaves were dried by freeze drying (FD) and microwave heat pump dehumidified air drying (MHPD). The dried leaves were stored in polypropylene (PP) or aluminum laminated pouches (ALP) at 15, 25 or 35 °C and 60% RH. The samples were held for 180 days to observe changes in moisture content, color, total phenolics, antioxidant activity, catechin and caffeic acid. In general, samples in PP had a greater increase in moisture. Total phenolics content and ferric-reducing antioxidant power values increased for 120 days, then decreased thereafter. After 180 days, both FD and MHPD samples packaged in ALP and stored at 15 °C had the greatest total phenolics, antioxidant activity and bioactive compounds amongst the storage conditions. The first-order equation best described degradation behavior of catechin and caffeic acid for both drying technologies investigated.

The extraction and measurement of all six forms of inositol phosphates (InsPs) in almond meal and brown skins were improved from existing methods by pH adjustment, supplementation of EDTA, and rapid analysis via anion-exchange high-performance liquid chromatography coupled with electrospray ionization mass spectrometry. The quantity of InsPs in six major almond cultivars ranged from 8 to 12 μmol/g in the meal and 5 to 14 μmol/g in the brown skins. InsP 6 was the dominant form, but lower forms still accounted for ∼20% of the total InsPs molar concentration in a majority of the samples. InsPs contributed 32–55% of the organic phosphorus content and 20–38% of the total phosphorus content in the meal. In brown skins, these ranges were 44–77% and 30–52%, respectively. The successful application of this analytical method with almonds demonstrates its potential use for re-examination of the reported phytic acid contents in many other tree nuts, legumes, grains, and complex foods.

Background The exact mechanism(s) of atherosclerosis in humans remains elusive, but one theory hypothesizes that this deleterious process results from the oxidative modification of low-density lipoprotein (LDL). Research suggests that foods rich in dietary phenolic compounds with antioxidant activity can mitigate the extent of LDL oxidation in vivo. With regard to the different classes of flavonoids, there appears to be a structurefunction relationship between the various moieties/constituents attached to the flavonoids' three ring system and their impact at retarding LDL oxidation. Methods This article summarizes the findings to date of both in vitro and in vivo studies using foods or phenolic extracts isolated from foodstuffs at inhibiting the incidence of LDL oxidation. Three bases: SCOPUS, Web Science, and PubMed were used for search. Results An often used method for the determination of antioxidant properties of natural phenolic compounds is the LDL oxidation assay. LDLs are isolated from human plasma and their oxidation is induced by Cu2+ ions or 2,2'-azobis(2-methylpropionamidine) dihydrochloride (AAPH). The sample is incubated with a phenolic extract or individual/isolated phenolic compounds. LDL oxidation is then monitored by various chemical methods (e.g., measurement of the generation of conjugated dienes and trienes). This technique confirmed the antioxidant properties of several extracts as obtained from plant material (e.g., grapes, berries, orange, grapefruit, coffee, tea, chocolate, olives, nuts) as well as the individual phenolic compounds (e.g., luteolinidin, apigenidin, caffeic acid, chlorogenic acid, catechin, quercetin, rutin). Several studies in vivo confirmed protective effects of phenolic compounds against LDL oxidation. They covered the healthy subjects with hyperlipidaemia, overweight, obesity, metabolic syndrome, heavy smokers, patients receiving haemodialysis, patients with peripheral vascular disease, and subjects at high cardiovascular risk. The studies comprise individuals of all ages, and the number of participants in the different experiments varied widely. Conclusion Properly designed double-blind, placebo-controlled randomised clinical trials offer stronger evidence as to the impact of dietary phenolics consumption at retarding LDL oxidation. More such clinical trials are needed to strengthen the hypothesis that foods rich in dietary phenolic compounds with antioxidant activity can mitigate the extent of LDL oxidation in vivo.

High-performance liquid chromatography coupled with electrospray ionization mass spectrometry (HPLC–ESI–MS) was utilized for the rapid, on-line detection of all six forms of inositol phosphate (InsP) in seven major tree nuts (i.e., cashews, Brazil nuts, macadamias, walnuts, pecans, pistachios, hazelnuts) and three grain components that are allegedly rich in phosphorus (wheat aleurone, rice bran, corn germ). The total InsP levels ranged from 3 to 20 μmol/g in the tree nuts and from 10 to 97 μmol/g in the grain components. While inositol hexakisphosphate was the predominant form in all samples, at least 20% of the InsP molar concentration comprised lower forms of InsPs. In tree nuts, InsPs accounted for 18–59% of the organic phosphorus content and 12–46% of the total phosphorus content. For grain samples, these values ranged from 66–97% and 58–80%, respectively. Significant differences in InsP levels among tree nuts underline the need for further investigation of InsPs in this food group, particularly with regard to different cultivars, growing conditions, and processing conditions. HPLC–ESI–MS offered a sensitive and time-efficient detection approach for InsPs in various complex nut and grain matrices, highlighting its potential application for many other sample types.

This two-year study compared the status of targeted nutrients in selected fresh and frozen fruits and vegetables. In addition, a novel third category was examined—a “fresh-stored” categorization intended to mimic typical consumer storage patterns of produce following purchase (five days of refrigeration). Broccoli, cauliflower, corn, green beans, green peas, spinach, blueberries, and strawberries of all three categories of freshness were analyzed for their concentrations of l-ascorbic acid (vitamin C), trans-β-carotene (provitamin A), and total folate. Analyses were performed in triplicate on representative samples using standardized analytical methods and included a quality control plan for each nutrient. In the majority of comparisons between nutrients within the categories of fresh, frozen, and “fresh-stored”, the findings showed no significant differences in assessed vitamin contents. In the cases of significant differences, frozen produce outperformed “fresh-stored” more frequently than “fresh-stored” outperformed frozen. When considering the refrigerated storage to which consumers may expose their fresh produce prior to consumption, the findings of this study do not support the common belief of consumers that fresh food has significantly greater nutritional value than its frozen counterpart.

This chapter reports essential information about the protective action of antioxidants against LDL oxidation. The activity of individual compounds (tocopherols, vitamin C, phenolic compounds) as well as extracts obtained from plant material (cereals, fruits, legumes, nuts, mushrooms, by-products of food industry) is reported. The structure-antioxidant activity relationship of phenolic compounds is discussed. This article summarizes the findings to date of both in vitro and in vivo studies using foods or phenolic extracts isolated from foodstuffs at inhibiting the incidence of LDL oxidation. This chapter summarizes also the reportings to date of in vivo studies using foods or beverages at inhibiting the incidence of LDL oxidation.

The coupling of anion exchange high-pressure liquid chromatography (HPLC) with electrospray ionization mass spectrometry (ESI-MS) allows for the simultaneous detection of the six forms of inositol phosphate (InsP). Here we describe a rapid quantitative analysis of InsPs by HPLC-ESI-MS, which can be applied to a wide array of sample types. With this method, InsPs could be separated and detected within 20 min of sample injection. The detection limit was as low as 25 pmol (i.e., ca. 2 nmol/g sample) for each type of InsP, which is particularly important for analytes that are often present at low abundance in nature.

The coupling of anion exchange high-pressure liquid chromatography (HPLC) with electrospray ionization mass spectrometry (ESI-MS) allows for the simultaneous detection of the six forms of inositol phosphate (InsP). Here we describe a rapid quantitative analysis of InsPs by HPLC-ESI-MS, which can be applied to a wide array of sample types. With this method, InsPs could be separated and detected within 20 min of sample injection. The detection limit was as low as 25 pmol (i.e., ca. 2 nmol/g sample) for each type of InsP, which is particularly important for analytes that are often present at low abundance in nature.

Constipation is one of the most prevalent gastrointestinal tract diseases. Konjac glucomannan (KGM) dietotherapy can effectively relieve the clinical symptoms of patients with constipation. However, the causal relationship among KGM, constipation and different gastrointestinal microbiome (i.e., the stomach {St}, small intestine {S}, and large intestine {L}) remains poorly understood. In this study, constipated mice were treated with KGM (75, 150, 300 mg/kg bw). Results showed that KGM treatment improved the general physiological state, fecal character, small intestinal propulsive rate, gastric emptying rate, MTL and AchE activities, ET-1, 5-HT, and NO levels, and SCFA concentrations. KGM in the diets of constipated mice reduced the diversity of St and S microbiota, while increased those in the L. The KGM intervention regulated the microbiota profile, which afterwards was closer to the normal mouse group: confirmation was provided by different changes of bacteria like Lactobacillus, Bifidobacterium and Allobaculum spp et al.

Inflammation is linked to numerous chronic disease states. Phenolic compounds have attracted attention because a number of these compounds possess anti-inflammatory properties. A phenolic crude extract was prepared from pecans and separated by Sephadex LH-20 column chromatography into low- and high-molecular-weight (LMW/HMW) fractions. Anti-inflammatory properties of these fractions were assessed in LPS-stimulated RAW 264.7 murine macrophage cells. NO and reactive oxygen species (ROS) production was monitored after 3 different experimental protocols: (1) pre-treatment with Escherichia coli O111:B4 lipopolysaccharide (LPS); (2) pre-treatment with a pecan crude extract and its fractions; and (3) co-incubation of LPS with a pecan crude extract and its fractions. The LMW fraction displayed a dose-dependent decrease in NO production and a significant decrease from the LPS control in ROS production when cells were either co-incubated with or pre-treated with LPS. The phenolics were characterized by HPLC to help identify those responsible for the observed effect.

Fat-soluble vitamins (FSVs) may prevent or delay bulk lipid oxidation by exerting antioxidant action. However, literature data obtained from storage tests on commercial edible oils do not necessarily confirm a direct correlation between FSV contents of bulk oils and their measured oxidative stability. This, of course, may be predominantly due to their refining history, which can strip them of much of their FSV contents and/or standardize these values. The main goal of this study was to quantify the magnitude of the role of FSVs in hindering commercial edible lipid oxidation. Fatty acid composition and FSV content data were collected on a large mixed set of commercial vegetable oils devoid of added antioxidant stabilizers (n = 123) in order to establish baseline values for these constituents. Next, a random subset of these oils (n = 50) was then subjected to the oil stability index test (OSI at 120 °C), as well as accelerated storage testing over time (60 °C) whilst monitoring a host of classical methodologies used to monitor oxidation progress. A new aggregate parameter (i.e., a sum area under the lipid oxidation curves, or ‘All Area’) was introduced to better capture the total quantity of primary and secondary oxidation products accumulated in the samples tested over the storage period. Multivariate regression modeling was used to correlate the fatty acid composition of the samples with their oxidative stability data both including and excluding FSV contents in order to determine a magnitude for this relationship. As noted herein, the addition of FSV data improved the fitting of the model from R2Adj. 0.877 to 0.925 using OSI data alone and from R2Adj. 0.938 to 0.960 using the ‘All Area’ parameter. Correlations between specific FSVs and fatty acid compositional parameters exhibited a strong relationship with lipid category. Furthermore, principal component analysis of FSV contents revealed clustering of lipids based both on lipid category and refining history.

Plant-based polyphenolics have been reported to bestow health benefits when consumed, which are partially ascribed to their antioxidant activity. Yet, many current in vitro chemical assays to characterize antioxidant potential do not truly reflect the physiological properties of food antioxidants in vivo. The present study employed biological approaches, including a cellular antioxidant activity (CAA) and protein glycation assays, to offer an improved picture of antioxidant potential of phenolic extracts from Georgia peach cultivars. The phenolic extracts from two peach varieties, showing contrasting antioxidant capacities according to hydrophilic-oxygen radical absorbance capacity (H-ORACFL) and ferric reducing antioxidant power (FRAP) assays, exhibited significant differences in two biological tests when the assays were performed on a fresh weight basis. The procyanidins fraction displayed notable antioxidant capacity, when compared to other phenolic classes in the peach extract, in these two biologically relevant assays.

Interest in the content of natural antioxidants in plant-based foods can be from the human health perspective, in terms of how these compounds might help promote one's health and wellness, or from the storage point-of-view, as the endogenous antioxidant constituents aid to extend a foodstuff's shelf-life. This chapter reports essential information about the mechanism of antioxidant action and methods employed for determination of their activity, classes of phenolic compounds (phenolic acids, flavonoids, lignans, stilbenes, tannins), sources of plant antioxidants (oil seeds, cereals, legumes, plants of the Lamiaceae family, tea and coffee, tree nuts, fruits, and berries), extraction strategies of phenolic compounds from plant material, and the influence of processing and storage on the content of natural antioxidants in foods and their antioxidant activity. Thermal processing, if not releasing bound phenolics from the structural matrices of the food, tends to decrease the antioxidant potential or, in the best case scenario, has no significant negative impact. Gentler sterilization processes such as high-pressure processing tend to better retain the antioxidant potential of a foodstuff than thermal treatments such as steaming, boiling, or frying. The impact of processing can be assessed by determining the antioxidant potential of foodstuffs either at the point of formulation or after different periods of storage under specified conditions.

Volatile compounds are responsible for the characteristic aroma of raw and roasted pecans. Yet, much is unknown about the specific effects of roasting on pecan volatiles. In this study, the volatiles of raw "Desirable" pecans from Georgia and 3 roasted pecan samples (175 °C for 5, 10, and 15 min) were determined by HS-SPME coupled to GC-MS using stable deuterium-labeled volatiles as internal standards for quantitation. As expected, roasting markedly impacted the volatile profile of pecans: a total of 63 flavor-active compounds were identified in roasted samples, including 9 compounds not detected in raw "Desirable" pecans. Pyrazines, notable indicators of the Maillard reaction, were found only in roasted samples and demonstrated continual increases throughout observed roasting times. Furthermore, it was noted that hydrocarbon derivatives showed substantial increases with roasting, likely a result of the degradation of nonvolatile lipids. The observed changes correspond well to prior sensory investigations concerning the impact of roasting on pecan flavor, and explain increases in intensity for roasted, nutty, buttery, and sweet sensory traits. PRACTICAL APPLICATION: The results of this study document the volatile constituents generated during the roasting of pecans, and this may help formulators, who are trying to develop natural and artificial pecan flavors in new food products.

Historically, meat and poultry processors in the U.S. have relied on the use of synthetic antioxidants like butylated hydroxyanisole, butylated hydroxytoluene, tert-butylhydroquinone, and propyl gallate, as well as tocopherols to prevent lipid and protein oxidation. There is a trend towards utilizing natural antioxidants as replacements for synthetic ones. Some processors are already using multi-functional ingredients, such as rosemary and oregano, approved for use as spices and natural flavors to curb oxidation. Yet, there are still other ingredients that have not been applied in this fashion. Spices and natural flavors can often be incorporated in products that have defined statements of identity or composition. Further, these ingredients allow the processor to transition to a clean label without compromising the shelf life and quality of the products. Spices and natural flavors may have higher minimum effective concentrations than their synthetic counterparts, but they will offer increased consumer acceptability, decreased potential health risks, and can often achieve the same degree of oxidation prevention.