There has yet to be a consensus on the definition of functional foods (FF), and accordingly many institutions lack a comprehensive process for its classification. The Functional Food Center (FFC) has previously proposed a multi-step process for the development of functional food products and ways by which to bring them to market without means to classify established items. This article is advancing the previously proposed methodology with the addition of new steps. The newest steps focus on themes of transparency by the publishing of peer-reviewed articles for the functional food product as mandatory for accreditation. In doing so, this will provide greater access to information for the functional food market, as well as, acceptance and trustworthiness of functional claims. Additionally, the Functional Food Center has created a new system for categorizing functional foods. The new categorization system uses improved research on epidemiological and after market studies, and evaluates the quality of evidence for the functional food product (FFP) as A, B, or C. A classification of A denotes the completion of aftermarket research, epidemiological studies, and certification of functional food status. Classification B denotes completion of epidemiological studies and certification of functional food status. Lastly, C indicates that the product has only been certified as functional. The Functional Food Center’s definition of functional foods, steps on how to create functional foods, and proposed categorization will help to describe our proposed regulation of FFP. KEYWORDS: Functional Food Classification, Functional Food Regulation, Functional Food Products, Categorization Grades of Functional Food, How to Create Functional Food, Bioactive Compounds, Functional Food Definition
{"title":"Classification and regulation of functional food proposed by the Functional Food Center","authors":"D. Martirosyan, Trevor Lampert, Morgan Ekblad","doi":"10.31989/ffs.v2i2.890","DOIUrl":"https://doi.org/10.31989/ffs.v2i2.890","url":null,"abstract":"There has yet to be a consensus on the definition of functional foods (FF), and accordingly many institutions lack a comprehensive process for its classification. The Functional Food Center (FFC) has previously proposed a multi-step process for the development of functional food products and ways by which to bring them to market without means to classify established items. This article is advancing the previously proposed methodology with the addition of new steps. The newest steps focus on themes of transparency by the publishing of peer-reviewed articles for the functional food product as mandatory for accreditation. In doing so, this will provide greater access to information for the functional food market, as well as, acceptance and trustworthiness of functional claims. Additionally, the Functional Food Center has created a new system for categorizing functional foods. The new categorization system uses improved research on epidemiological and after market studies, and evaluates the quality of evidence for the functional food product (FFP) as A, B, or C. A classification of A denotes the completion of aftermarket research, epidemiological studies, and certification of functional food status. Classification B denotes completion of epidemiological studies and certification of functional food status. Lastly, C indicates that the product has only been certified as functional. The Functional Food Center’s definition of functional foods, steps on how to create functional foods, and proposed categorization will help to describe our proposed regulation of FFP. KEYWORDS: Functional Food Classification, Functional Food Regulation, Functional Food Products, Categorization Grades of Functional Food, How to Create Functional Food, Bioactive Compounds, Functional Food Definition ","PeriodicalId":12570,"journal":{"name":"Functional Food Science","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2022-02-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76810377","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
The worldwide prevalence of undernourishment and food insecurity has been steadily increasing in recent years, despite the United Nations’ Zero Hunger target by 2030. At the same time, unhealthy diets represent a major cause of diet-related non-communicable diseases. This contributes to the global increase in overweight and obesity, the Janus of malnutrition. Major drivers of food insecurity are economic slowdowns and downturns (further exacerbated by the COVID-19 pandemic), conflict and food crisis, poverty and inequality, and climate-related natural disasters. In this scenario, transformation of food systems will be pivotal to address these drivers of food insecurity, malnutrition, and unaffordability of healthy diets. Keywords: prevalence of undernourishment, malnutrition, Sustainable Development Goals, food systems, overweight, obesity, non-communicable diseases
{"title":"Food (in)security and (un)healthy diet on the (difficult) road to zero hunger: Celebrating the World Food Day","authors":"M. Iriti, S. Vitalini, E. Varoni","doi":"10.31989/ffs.v2i1.876","DOIUrl":"https://doi.org/10.31989/ffs.v2i1.876","url":null,"abstract":"The worldwide prevalence of undernourishment and food insecurity has been steadily increasing in recent years, despite the United Nations’ Zero Hunger target by 2030. At the same time, unhealthy diets represent a major cause of diet-related non-communicable diseases. This contributes to the global increase in overweight and obesity, the Janus of malnutrition. Major drivers of food insecurity are economic slowdowns and downturns (further exacerbated by the COVID-19 pandemic), conflict and food crisis, poverty and inequality, and climate-related natural disasters. In this scenario, transformation of food systems will be pivotal to address these drivers of food insecurity, malnutrition, and unaffordability of healthy diets. Keywords: prevalence of undernourishment, malnutrition, Sustainable Development Goals, food systems, overweight, obesity, non-communicable diseases","PeriodicalId":12570,"journal":{"name":"Functional Food Science","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2022-01-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83896382","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
D. Martirosyan, S. Min, C. Xie, M. Yan, A. Bashmakov, Samantha Williams, C. Mohan
Background: Systemic lupus erythematosus (SLE or lupus) is a chronic autoimmune disease with ominous end organ manifestations significantly affecting the kidneys and joints. One of the most frequent manifestations is glomerulonephritis (GN), a renal disease distinguished by inflammation of the glomeruli that often leads to end stage kidney failure. Treatments often have severe side effects. Rose hip (RH) is derived from Rosa canina L. and has been used as a medicinal plant for centuries; it contains numerous beneficial constituents, and has the capacity to counter lipid peroxidation, oxidative stress, and inflammation. Methods: Nephritis was induced in 129/svJ strain mice using anti-glomerular basement membrane antibodies (anti-GBM). The experimental group was fed whole RH preparation (100mg/kg body weight per day) by oral gavage from D5 to D10; the control group was fed the diluent used to dissolve RH (10 mice per group). Mice were sacrificed on D11 and phenotyped for disease. Blood urea nitrogen (BUN) and proteinuria were measured; flow cytometry of kidneys was performed on both groups. Results: RH treatment decreased proteinuria, blood urea nitrogen, CD4+, CD8+, CD11b+Gr-1+ (neutrophil), and CD11b+CD11c+ (myeloid cells) compared with nephritis control. The presence of vitamin C was confirmed. RH largely maintained its total antioxidant capacity and some vitamin C content for 24 hours, as well as at least 7 days after preparation. Conclusion: Our preliminary results confirmed that RH has antioxidative properties, significant anti-inflammatory effects, and may be useful in managing glomerulonephritisKeywords: Rose hip, glomerulonephritis, systemic lupus erythematosus, lupus, proteinuria, blood urea nitrogen, CD4+, CD8+, CD11b+Gr-1+(neutrophil), and CD11b+CD11c+ (myeloid cells)
{"title":"The effect of rose hip on experimental anti-GBM glomerulonephritis in systemic lupus erythematosus murine models","authors":"D. Martirosyan, S. Min, C. Xie, M. Yan, A. Bashmakov, Samantha Williams, C. Mohan","doi":"10.31989/ffs.v1i12.873","DOIUrl":"https://doi.org/10.31989/ffs.v1i12.873","url":null,"abstract":"Background: Systemic lupus erythematosus (SLE or lupus) is a chronic autoimmune disease with ominous end organ manifestations significantly affecting the kidneys and joints. One of the most frequent manifestations is glomerulonephritis (GN), a renal disease distinguished by inflammation of the glomeruli that often leads to end stage kidney failure. Treatments often have severe side effects. Rose hip (RH) is derived from Rosa canina L. and has been used as a medicinal plant for centuries; it contains numerous beneficial constituents, and has the capacity to counter lipid peroxidation, oxidative stress, and inflammation. Methods: Nephritis was induced in 129/svJ strain mice using anti-glomerular basement membrane antibodies (anti-GBM). The experimental group was fed whole RH preparation (100mg/kg body weight per day) by oral gavage from D5 to D10; the control group was fed the diluent used to dissolve RH (10 mice per group). Mice were sacrificed on D11 and phenotyped for disease. Blood urea nitrogen (BUN) and proteinuria were measured; flow cytometry of kidneys was performed on both groups. Results: RH treatment decreased proteinuria, blood urea nitrogen, CD4+, CD8+, CD11b+Gr-1+ (neutrophil), and CD11b+CD11c+ (myeloid cells) compared with nephritis control. The presence of vitamin C was confirmed. RH largely maintained its total antioxidant capacity and some vitamin C content for 24 hours, as well as at least 7 days after preparation. Conclusion: Our preliminary results confirmed that RH has antioxidative properties, significant anti-inflammatory effects, and may be useful in managing glomerulonephritisKeywords: Rose hip, glomerulonephritis, systemic lupus erythematosus, lupus, proteinuria, blood urea nitrogen, CD4+, CD8+, CD11b+Gr-1+(neutrophil), and CD11b+CD11c+ (myeloid cells)","PeriodicalId":12570,"journal":{"name":"Functional Food Science","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-12-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77927817","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
A healthy diet can reduce the risk of non-communicable diseases, including cardiovascular disease and some types of cancer. In general, a diet rich in fruits, vegetables, whole grain cereals, legumes, and nuts, in which products of animal origin are limited, according to the model of the Mediterranean diet, can help prevent the onset of chronic degenerative diseases, together with other lifestyles. This narrative review presents the most representative classes of bioactive phytochemicals and the main Mediterranean foods in which they are present, providing evidence in humans of their health-promoting effects. Keywords: functional foods, nutraceuticals, plant foods, Mediterranean diet, nutritional therapy, non-communicable diseases, disease prevention
{"title":"Phytochemical diversity behind health-promoting effects of traditional Mediterranean foods","authors":"M. Iriti, E. Varoni, S. Vitalini","doi":"10.31989/ffs.v1i11.849","DOIUrl":"https://doi.org/10.31989/ffs.v1i11.849","url":null,"abstract":"A healthy diet can reduce the risk of non-communicable diseases, including cardiovascular disease and some types of cancer. In general, a diet rich in fruits, vegetables, whole grain cereals, legumes, and nuts, in which products of animal origin are limited, according to the model of the Mediterranean diet, can help prevent the onset of chronic degenerative diseases, together with other lifestyles. This narrative review presents the most representative classes of bioactive phytochemicals and the main Mediterranean foods in which they are present, providing evidence in humans of their health-promoting effects. Keywords: functional foods, nutraceuticals, plant foods, Mediterranean diet, nutritional therapy, non-communicable diseases, disease prevention","PeriodicalId":12570,"journal":{"name":"Functional Food Science","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-11-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88764275","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
R. Rastmanesh, Makiko Osato, S. Pathak, A. Banerjee, S. Rasulova, F. Marotta
Aging in HIV patients is accompanied with many physical and psychological health threatening challenges. A full citation of all natural compounds and their beneficial effects in aging process in HIV-positive patients is beyond the scope of a short editorial like this and we do not intend to delve in depth of genetic pathways. However, we shortly present some useful notes below worth of ongoing research.
{"title":"Aging in HIV: Can natural compounds beneficially affect its higher progression?","authors":"R. Rastmanesh, Makiko Osato, S. Pathak, A. Banerjee, S. Rasulova, F. Marotta","doi":"10.31989/ffs.v1i11.868","DOIUrl":"https://doi.org/10.31989/ffs.v1i11.868","url":null,"abstract":"Aging in HIV patients is accompanied with many physical and psychological health threatening challenges. A full citation of all natural compounds and their beneficial effects in aging process in HIV-positive patients is beyond the scope of a short editorial like this and we do not intend to delve in depth of genetic pathways. However, we shortly present some useful notes below worth of ongoing research.","PeriodicalId":12570,"journal":{"name":"Functional Food Science","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-11-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75956971","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
The need for food fortification arises because of close relation between human, health and food. The problem of prevalence of micronutrient malnutrition paved a way for food fortification to emerge and run in this technological era. This review focusses on the importance of Vitamin D in the present pandemic situation and the techniques used for fortification. The stability and bio-accessibility are the biggest question mark in the food fortification process as, a large proportion of Vitamin D is lost during food processing and storage due to environmental stress conditions such as temperature, pH, salt, oxygen and light. Vitamin D is an important micronutrient, is essentially required for the prevention of respiratory disorders, neurodegenerative diseases, cardiovascular diseases, cancer etc. which make it essential in enhancing immunity against COVID-19. Food fortification is the most efficient and safest method recognized by the WHO. The present review is an update on Vitamin D, in light of its role and importance and also fortification techniques adopted. Among all the techniques, nanoencapsulation is found to be an efficient one with the increasing demand.
{"title":"Vitamin D fortification: A perspective to improve immunity for COVID-19 infection","authors":"S. Handu, Shumaila Jan, K. Chauhan, D. C. Saxena","doi":"10.31989/ffs.v1i10.843","DOIUrl":"https://doi.org/10.31989/ffs.v1i10.843","url":null,"abstract":"The need for food fortification arises because of close relation between human, health and food. The problem of prevalence of micronutrient malnutrition paved a way for food fortification to emerge and run in this technological era. This review focusses on the importance of Vitamin D in the present pandemic situation and the techniques used for fortification. The stability and bio-accessibility are the biggest question mark in the food fortification process as, a large proportion of Vitamin D is lost during food processing and storage due to environmental stress conditions such as temperature, pH, salt, oxygen and light. Vitamin D is an important micronutrient, is essentially required for the prevention of respiratory disorders, neurodegenerative diseases, cardiovascular diseases, cancer etc. which make it essential in enhancing immunity against COVID-19. Food fortification is the most efficient and safest method recognized by the WHO. The present review is an update on Vitamin D, in light of its role and importance and also fortification techniques adopted. Among all the techniques, nanoencapsulation is found to be an efficient one with the increasing demand.","PeriodicalId":12570,"journal":{"name":"Functional Food Science","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-10-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"72873145","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
D. Martirosyan, J. Hutcheson, D. Sajitharan, Samantha Williams, C. Mohan
Background: Kidney disease is a leading cause of death in the United States and the world. Proteinuria signifies kidney damage and can exacerbate kidney disease. It has become an important indicator of kidney disease; reducing proteinuria results in renoprotective effects and slows renal disease. Existing treatments do not work for every patient. Aim of Study: Amaranth is a tropical plant that was regularly consumed in the ancient Central American diet. It has a plethora of health effects and is a strong functional food candidate. This study examines whether a regular oral dose of amaranth oil decreased proteinuria concentration in murine subjects. Methods: Mice in the experimental group (n = 3) were given 4μl of amaranth oil per gram of mouse weight for 5 days a week over 84 days. Control mice (n = 2) were sham treated on the same schedule with no oil. Urine protein concentration was determined by Bradford assay, measuring absorbance at 595nm, then comparing with a BSA standard curve. Results: The experimental group showed decreased proteinuria levels throughout the entire 84 days of study.Conclusion: Results show amaranth oil may help decrease proteinuria levels in lupus prone murine subjects. Given the small sample size, the data are preliminary. More research is needed to validate the results, and determine the optimal dose and treatment schedule. Key words: proteinuria, amaranth oil, renoprotective, kidney disease, renal disease, lupus, functional food
{"title":"The effect of amaranth oil on proteinuria in lupus prone mice","authors":"D. Martirosyan, J. Hutcheson, D. Sajitharan, Samantha Williams, C. Mohan","doi":"10.31989/ffs.v1i10.848","DOIUrl":"https://doi.org/10.31989/ffs.v1i10.848","url":null,"abstract":"Background: Kidney disease is a leading cause of death in the United States and the world. Proteinuria signifies kidney damage and can exacerbate kidney disease. It has become an important indicator of kidney disease; reducing proteinuria results in renoprotective effects and slows renal disease. Existing treatments do not work for every patient. Aim of Study: Amaranth is a tropical plant that was regularly consumed in the ancient Central American diet. It has a plethora of health effects and is a strong functional food candidate. This study examines whether a regular oral dose of amaranth oil decreased proteinuria concentration in murine subjects. Methods: Mice in the experimental group (n = 3) were given 4μl of amaranth oil per gram of mouse weight for 5 days a week over 84 days. Control mice (n = 2) were sham treated on the same schedule with no oil. Urine protein concentration was determined by Bradford assay, measuring absorbance at 595nm, then comparing with a BSA standard curve. Results: The experimental group showed decreased proteinuria levels throughout the entire 84 days of study.Conclusion: Results show amaranth oil may help decrease proteinuria levels in lupus prone murine subjects. Given the small sample size, the data are preliminary. More research is needed to validate the results, and determine the optimal dose and treatment schedule. Key words: proteinuria, amaranth oil, renoprotective, kidney disease, renal disease, lupus, functional food","PeriodicalId":12570,"journal":{"name":"Functional Food Science","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-10-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78331817","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Introduction: Phaseolus vulgaris L also known as common beans or black turtle beans are known worldwide as the most important legume for direct human consumption. Many parts of the plant are known to have important pharmacological potential against many diseases including diabetes. Despite the importance of this legume, P. vulgaris remains an underutilized and under-researched legume in Nigeria. Its therapeutic potential is being overlooked and undermined due to insufficient data on its bioactivity. These bioactive compounds present in some plant derived foods are found as fraction, crude extract, and isolated bioactive compounds that have been screened for antioxidative and antidiabetic potential. Several plant-derived foods and isolated bioactive compounds with potential antidiabetic properties are very limited.Objective: To investigate and estimate the antioxidative and antidiabetic effect of the different solvent extracts of P. vulgaris seed in vitro. Methods: Samples were subjected to antioxidant assays using 1,1-diphenyl-2-picryl-hydrazyl (DPPH) radical scavenging activity, ferric reducing power and 2,2-azino-bis (3-ethylbenzothiazoline)-6-sulfonic acid (ABTS) Anti-diabetic potential in vitro was estimated by evaluating various solvent extracts on α-amylase and α-glucosidase for any inhibitory effects at doses ranging from (100-500μg/ml). Characterization of possible bioactive constituent in the different solvent extract was done using FTIR spectroscopy.Results: Aqueous extract showed a higher number of total polyphenol (11.3 ± 0.01mg/gGAE) and anthocyanin content of 76.34 ± 1.12 mg/g when compared with the other solvent extract. This was followed closely by the ethanol extract with a value of 7.3±0.01Mg and 74.53 ± 0.24 Mg/g. Ascorbic acid had a significantly higher (P<0.05) activity in the antioxidant assays used. However, among the solvent extracts tested, ethanol extract displayed highest (P<0.05) for ferric reducing power activity, (80.78±0.6mg/ml), ethyl acetate, aqueous and ethanol extracts had similar DPPH activities (12.92±2.30 mg/ml, 12.59±2.33 mg/ml and 12.54±2.30mg/ml) respectively. Dichloromethane, hexane, ethanol and ethyl acetate had similar ABTS activities. (5.69±2.86 mg/ml; 6.92±0.14 mg/ml; 10.10±1.11 mg/ml; 10.76±2.98 mg/ml) respectively. All solvent extracts displayed similar inhibitory activities against α amylase. However, ethyl acetate, aqueous and ethanol extracts showed significantly (P<0.05) higher values for α-glucosidase (3.07±0.61mg/ml; 2.82±0.14mg/ml; 2.60±0.61mg/ml). The Fourier Transform infra-red spectrophotometer (FTIR) of the extracts disclosed that the presence of polyphenol and flavonoids were due to the OH stretching and the terpenes were due to the C-H group. Conclusion: In conclusion, different solvent extracts from the seed of Phaseolus vulgaris have demonstrated low antioxidative but very promising anti –diabetic activities in vitro. The ethanol extract however displayed higher activity than other s
{"title":"Evaluation of in vitro antioxidant and antidiabetic potential of extracts from Phaseolus vulgaris L. seeds (Black turtle beans)","authors":"B. Abdulrahman, M. Bala, Bello Oluwasesan","doi":"10.31989/ffs.v1i9.821","DOIUrl":"https://doi.org/10.31989/ffs.v1i9.821","url":null,"abstract":"Introduction: Phaseolus vulgaris L also known as common beans or black turtle beans are known worldwide as the most important legume for direct human consumption. Many parts of the plant are known to have important pharmacological potential against many diseases including diabetes. Despite the importance of this legume, P. vulgaris remains an underutilized and under-researched legume in Nigeria. Its therapeutic potential is being overlooked and undermined due to insufficient data on its bioactivity. These bioactive compounds present in some plant derived foods are found as fraction, crude extract, and isolated bioactive compounds that have been screened for antioxidative and antidiabetic potential. Several plant-derived foods and isolated bioactive compounds with potential antidiabetic properties are very limited.Objective: To investigate and estimate the antioxidative and antidiabetic effect of the different solvent extracts of P. vulgaris seed in vitro. Methods: Samples were subjected to antioxidant assays using 1,1-diphenyl-2-picryl-hydrazyl (DPPH) radical scavenging activity, ferric reducing power and 2,2-azino-bis (3-ethylbenzothiazoline)-6-sulfonic acid (ABTS) Anti-diabetic potential in vitro was estimated by evaluating various solvent extracts on α-amylase and α-glucosidase for any inhibitory effects at doses ranging from (100-500μg/ml). Characterization of possible bioactive constituent in the different solvent extract was done using FTIR spectroscopy.Results: Aqueous extract showed a higher number of total polyphenol (11.3 ± 0.01mg/gGAE) and anthocyanin content of 76.34 ± 1.12 mg/g when compared with the other solvent extract. This was followed closely by the ethanol extract with a value of 7.3±0.01Mg and 74.53 ± 0.24 Mg/g. Ascorbic acid had a significantly higher (P<0.05) activity in the antioxidant assays used. However, among the solvent extracts tested, ethanol extract displayed highest (P<0.05) for ferric reducing power activity, (80.78±0.6mg/ml), ethyl acetate, aqueous and ethanol extracts had similar DPPH activities (12.92±2.30 mg/ml, 12.59±2.33 mg/ml and 12.54±2.30mg/ml) respectively. Dichloromethane, hexane, ethanol and ethyl acetate had similar ABTS activities. (5.69±2.86 mg/ml; 6.92±0.14 mg/ml; 10.10±1.11 mg/ml; 10.76±2.98 mg/ml) respectively. All solvent extracts displayed similar inhibitory activities against α amylase. However, ethyl acetate, aqueous and ethanol extracts showed significantly (P<0.05) higher values for α-glucosidase (3.07±0.61mg/ml; 2.82±0.14mg/ml; 2.60±0.61mg/ml). The Fourier Transform infra-red spectrophotometer (FTIR) of the extracts disclosed that the presence of polyphenol and flavonoids were due to the OH stretching and the terpenes were due to the C-H group. Conclusion: In conclusion, different solvent extracts from the seed of Phaseolus vulgaris have demonstrated low antioxidative but very promising anti –diabetic activities in vitro. The ethanol extract however displayed higher activity than other s","PeriodicalId":12570,"journal":{"name":"Functional Food Science","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81842252","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Introduction: The traditional method for brewing tea in Turkey involves use of a two-vessel apparatus known as a “caydanlik.” The caydanlik allows for tea to be brewed for a longer time than typical brewing methods and involves introducing boiling water to tea leaves and steeping them in a teapot as the temperature declines over 15 minutes. In comparison, the typical tea brewing method used in other parts of the world involves steeping tea leaves in a single vessel teapot for 5 minutes. This study evaluated the effects of these two methods of brewing using two brands of tea. Results: Results of this experiment indicate that use of the caydanlik and the accompanying longer brewing time significantly changed key quality parameters and increased the antioxidant capacity of the brewed black tea beverage. Use of the caydanlik method resulted in significantly higher (P < 0.05) theaflavins, thearubigins, theabrownins, and total polyphenols in the resultant tea than in tea brewed in a traditional teapot. Additionally, analysis of color values of the brewed tea indicated the L and b-values were significantly (P < 0.05) lower in the caydanlik brewed tea while a and hue values were significantly higher (P < 0.05). However, chroma values were not significantly different (P < 0.05) between the two methods. Conclusions: In addition to influencing color, flavor and aroma, the brewing method also influenced the functional properties of prepared black tea. Use of the traditional two-vessel caydanlik for tea preparation increased concentrations of beneficial functional components in the tea.Keywords: Black tea, Caydanlik, Brewing, Camelia sinensis, ORAC, Total Phenolic Content
{"title":"Effect of Brewing Method on Quality Parameters and Antioxidant Capacity of Black Tea","authors":"Z. Guzel‐Seydim, A. C. Seydim, A. Greene","doi":"10.31989/ffs.v1i8.807","DOIUrl":"https://doi.org/10.31989/ffs.v1i8.807","url":null,"abstract":"Introduction: The traditional method for brewing tea in Turkey involves use of a two-vessel apparatus known as a “caydanlik.” The caydanlik allows for tea to be brewed for a longer time than typical brewing methods and involves introducing boiling water to tea leaves and steeping them in a teapot as the temperature declines over 15 minutes. In comparison, the typical tea brewing method used in other parts of the world involves steeping tea leaves in a single vessel teapot for 5 minutes. This study evaluated the effects of these two methods of brewing using two brands of tea. Results: Results of this experiment indicate that use of the caydanlik and the accompanying longer brewing time significantly changed key quality parameters and increased the antioxidant capacity of the brewed black tea beverage. Use of the caydanlik method resulted in significantly higher (P < 0.05) theaflavins, thearubigins, theabrownins, and total polyphenols in the resultant tea than in tea brewed in a traditional teapot. Additionally, analysis of color values of the brewed tea indicated the L and b-values were significantly (P < 0.05) lower in the caydanlik brewed tea while a and hue values were significantly higher (P < 0.05). However, chroma values were not significantly different (P < 0.05) between the two methods. Conclusions: In addition to influencing color, flavor and aroma, the brewing method also influenced the functional properties of prepared black tea. Use of the traditional two-vessel caydanlik for tea preparation increased concentrations of beneficial functional components in the tea.Keywords: Black tea, Caydanlik, Brewing, Camelia sinensis, ORAC, Total Phenolic Content","PeriodicalId":12570,"journal":{"name":"Functional Food Science","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84657438","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
B. Čižmárová, A. Birková, B. Hubková, B. Bolerázska
Background: Interest in the positive impact of naturally occurring polyphenols is still increasing in the scientific community. Research is focused mainly on their antioxidant properties, due to their significant effects in the prevention of diseases associated with oxidative stress. Pycnogenol is an extract from French maritime pine bark (Pinus pinaster), which is composed of a mixture of phenolic compounds: monomers (catechin, epicatechin, taxifolin), flavonoids (classed as procyanidins/proanthocyanidins), phenolic or cinnamic acids and their glycosides. Due to its composition, it has a high antioxidant capacity, and is used in traditional folk medicine, cosmetics and medicine.Purpose of the study: The aim is to study the antioxidant properties of pycnogenol in order to obtain experimental information on the antioxidant effect of pycnogenol in terms of concentration dependence and pH conditions.Methods: In our study, we used a methionine-riboflavin superoxide generator, and focused on determining the antioxidant capacity of Pycnogenol against the superoxide radical in different pH values (range 6.5 – 8) using the spectroscopic method.Results: Our results showed that the antioxidant properties increased with a higher concentration of the tested compound in the tested pH range. Amongst all tested pH values, the most appropriate for pycnogenol antioxidant capacity is slightly basic pH (pH 8).Conclusion: Information on the antioxidant and prooxidant properties of naturally occurring compounds is very important for understanding their activity and their proper use in prevention, disease treatment, and detection of pathological processes. The antioxidant activity of pycnogenol depends on the structure and concentration of antioxidants; it only slightly changes at different pH values. Increasing concentration of pycnogenol enhances its antioxidant properties.Keywords: Pycnogenol, reactive oxygen species, spectrophotometry, pH dependency
{"title":"Pycnogenol - extract from French maritime pine bark (Pinus pinaster), as an effective antioxidant against superoxide radical","authors":"B. Čižmárová, A. Birková, B. Hubková, B. Bolerázska","doi":"10.31989/ffs.v1i8.816","DOIUrl":"https://doi.org/10.31989/ffs.v1i8.816","url":null,"abstract":"Background: Interest in the positive impact of naturally occurring polyphenols is still increasing in the scientific community. Research is focused mainly on their antioxidant properties, due to their significant effects in the prevention of diseases associated with oxidative stress. Pycnogenol is an extract from French maritime pine bark (Pinus pinaster), which is composed of a mixture of phenolic compounds: monomers (catechin, epicatechin, taxifolin), flavonoids (classed as procyanidins/proanthocyanidins), phenolic or cinnamic acids and their glycosides. Due to its composition, it has a high antioxidant capacity, and is used in traditional folk medicine, cosmetics and medicine.Purpose of the study: The aim is to study the antioxidant properties of pycnogenol in order to obtain experimental information on the antioxidant effect of pycnogenol in terms of concentration dependence and pH conditions.Methods: In our study, we used a methionine-riboflavin superoxide generator, and focused on determining the antioxidant capacity of Pycnogenol against the superoxide radical in different pH values (range 6.5 – 8) using the spectroscopic method.Results: Our results showed that the antioxidant properties increased with a higher concentration of the tested compound in the tested pH range. Amongst all tested pH values, the most appropriate for pycnogenol antioxidant capacity is slightly basic pH (pH 8).Conclusion: Information on the antioxidant and prooxidant properties of naturally occurring compounds is very important for understanding their activity and their proper use in prevention, disease treatment, and detection of pathological processes. The antioxidant activity of pycnogenol depends on the structure and concentration of antioxidants; it only slightly changes at different pH values. Increasing concentration of pycnogenol enhances its antioxidant properties.Keywords: Pycnogenol, reactive oxygen species, spectrophotometry, pH dependency","PeriodicalId":12570,"journal":{"name":"Functional Food Science","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83077148","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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