Direct evaluation of the total antioxidant capacity of raw and roasted pulses, nuts and seeds

European Food Research and Technology

Volumn 229, Issue 6, 2009, Pages 961-969

  Açar, Özge C ^a   Gökmen, Vural ^a   Pellegrini, Nicoletta ^b   Fogliano, Vincenzo ^c  

^a HACETTEPE UNIVERSITY   (Turkey)

^b UNIVERSITY OF PARMA   (Italy)

^c UNIVERSITY OF NAPLES FEDERICO II   (Italy)

Author keywords

Antioxidants; Nuts; Pulses; Roasting; Seeds

Indexed keywords

ANTIOXIDANT ACTIVITIES; ANTIOXIDANT COMPOUNDS; ANTIOXIDANTS; BIOACTIVE COMPOUNDS; EPIDEMIOLOGICAL STUDIES; EXTRACTION PROCEDURE; HEALTH BENEFITS; HUMAN DIET; INDEPENDENT MEASUREMENT; MAILLARD REACTION; MAILLARD REACTION PRODUCTS; NATURALLY OCCURRING; THERMAL DEGRADATIONS; TOTAL ANTIOXIDANT CAPACITY;

REACTION PRODUCTS; SEED; THERMOGRAVIMETRIC ANALYSIS;

CALCINATION;

ANACARDIUM OCCIDENTALE; CICER ARIETINUM;

EID: 77952096073     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-009-1131-z     Document Type: Article

References (38)

1. Lairon D, Arnault N, Bertrai S, Planells R, Clero E, Hercberg S, Boutron-Ruault MC (2005) Dietary Wber intake and risk factors for cardiovascular disease in French adults. Am J Clin Nutr 82:1185-1194
2. Duane WC (1997) Effects of legume consumption on serum cholesterol, biliary lipids, and sterol metabolism in humans. J Lipid Res 38:1120-1128
3. Kris-Etherton PM, Hu FB, Ros E, Sabaté J (2008) The role of tree nuts and peanuts in the prevention of coronary heart disease: multiple potential mechanisms. J Nutr 138:1746S-1751S
4. Skrbic B, Filipcev B (2008) Nutritional and sensory evaluation of wheat breads supplemented with oleic-rich sunXower seed. Food Chem 108(1):119-129
5. Kanu PB, Zhu K, Kanu JB, Zhou H et al (2007) Biologically active components and nutraceuticals in sesame and related products: a review and prospect. Trends Food Sci Technol 18:599-608
6. Pellegrini N, SeraWni M, Salvatore S, Del Rio D et al (2006) Total antioxidant capacity of spices, dried fruits, nuts, pulses, cereals and sweets consumed in Italy assessed by three diVerent in vitro assays. Mol Nutr Food Res 50:1030-1038
7. Serpen A, Capuano E, Fogliano V, Gökmen V (2007) A new procedure to measure the antioxidant activity of insoluble food components. J Agric Food Chem 55(19):7676-7681
8. Serpen A, Gökmen V, Pellegrini N, Fogliano V (2008) Direct measurement of total antioxidant capacity of cereal products. J Cereal Sci 48(3):816-820
9. Gökmen V, Serpen A, Fogliano V (2009) Direct measurement of the total antioxidant capacity of foods: the 'QUENCHER' approach. Trends Food Sci Technol 20:278-288
10. Nicoli MC, Anese M, Parpinel M (1999) Infuence of processing on the antioxidant properties of fruit and vegetables. Trends Food Sci Technol 10:94-100
11. Manzocco L, Calligaris S, Mastrocola D, Nicoli MC, Lerici CR (2001) Review of non-enzymatic browning and antioxidant capacity in processed foods. Trends Food Sci Technol 11:340-346
12. Sacchetti G, Mattia CD, Pittia P, Mastrocola D (2009) EVect of roasting degree, equivalent thermal eVect and coVee type on the radical scavenging activity of coVee brews and their phenolic fraction. J Food Eng 90:74-80
13. Arlorio M, Locatelli M, Travaglia F, Coisson J-D et al (2008) Roasting impact on the contents of clovamide (N-caVeoyl-L-DOPA) and the antioxidant activity of cocoa beans (Theobroma cacao L.). Food Chem 106:967-975
14. Rocha-Guzmán NE, Herzog A, González-Laredo RF, Ibarra-Pérez FJ et al (2007) Antioxidant and antimutagenic activity of phenolic compounds in three diVerent colour groups of common bean cultivars (Phaseolus vulgaris). Food Chem 103(2):521-527
15. Madhujith T, Amarowicz R, Shahidi F (2004) Phenolic antioxidants in beans and their Effects on inhibition of radical-induced DNA damage. J Am Oil Chem Soc 81(7):691-696
16. Xu BJ, Yuan SH, Chang SKC (2007) Comparative analyses of phenolic composition, antioxidant capacity, and color of cool season legumes and other selected food legumes. J Food Sci 72(2):S167-S177
17. Takahata Y, Ohnishi-Kameyama M, Furuta S, Takahashi M, Suda I (2001) Highly polymerized procyanidins in brown soybean seed coat with a high radical-scavenging activity. J Agric Food Chem 49(12):5843-5847
18. Pascual-Teresa S, Santos-Buelga C, Rivas-Gonzalo JC (2000) Quantitative analysis of Xavan-3-ols in Spanish foodstuVs and beverages. J Agric Food Chem 48:5331-5337
19. Duenas M, Sun B, Hernandez T, Estrella I, Spranger MI (2003) Proanthocyanidin composition in the seed coat of lentils (Lens culinaris L.). J Agric Food Chem 51(27):7999-8004
20. Kornsteiner M, Wagner K, Elmadfa I (2006) Tocopherols and total phenolics in 10 diVerent nut types. Food Chem 98(2):381-387
21. Gentile C, Tesoriere L, Butera D, Fazzari M et al (2007) Antioxidant activity of sicilian pistachio (Pistacia vera L. Var.Bronte) nut extract and its bioactive components. J Agric Food Chem 55(3):643-648
22. Alasalvar C, Karama T M, Amarowicz R, Shahidi F (2006) Antioxidant and antiradical activities in extracts of hazelnut kernel (Corylus avellana L.) and hazelnut green leafy cover. J Agric Food Chem 54(13):4826-4832
23. Chukwumah Y, Walker L, Vogler B, Verghese M (2007) Changes in the phytochemical composition and proWle of raw, boiled and roasted peanuts. J Agric Food Chem 55(22):9266-9273
24. Kubo I, Masuoka N, Ha TJ, Tsujimoto K (2006) Antioxidant activity of anacardic acids. Food Chem 99(3):555-562
25. Wu X, Beecher GR, Holden JM, Haytowitz DB et al (2004) Lipophilic and hydrophilic antioxidant capacities of common foods in the United States. J Agric Food Chem 52(11):4026-4037
26. Halvorsen BL, Carlsen MH, Phillips KM, Bøhn SK et al (2006) Content of redox-active compounds (i.e., antioxidants) in foods consumed in the United States. Am J Clin Nutr 84:95-135
27. Shahidi F, Liyana-Pathirana CM, Wall DS (2006) Antioxidant activity of white and black sesame seeds and their hull fractions. Food Chem 99(3):478-483
28. Arya M, Rao LJ (2007) An impression of coVee carbohydrates. Crit Rev Food Sci Nutr 47:51-67
29. Granvogl M, Bugan S, Schieberle P (2006) Formation of amines and aldehydes from parent amino acids during thermal processing of cocoa and model systems: new insights into pathways of the strecker reaction. J Agric Food Chem 54(5):1730-1739
30. Hayase F, Hirashima S, Okamoto G, Kato H (1989) Scavenging of active oxygen by melanoidins. Agric Biol Chem 53:3383-3385
31. Arcan I, Yemenicioglu A (2007) Antioxidant activity of protein extracts from heat-treated or thermally processed chickpeas and white beans. Food Chem 103(2):301-312
32. Pokorny J, Schmidt S (2001) In: Pokorny J, Yanishlieva N, Gordon M (eds) Antioxidants in food-practical applications. Woodhead Publishing, Cambridge, pp 331-354
33. Amaral JS, Casal S, Seabra RM, Oliveira BP (2006) EVect of roasting on hazelnut lipids. J Agric Food Chem 54(4):1315-1321
34. Alasalvar C, Shahidi F, Cadwallader KR (2003) Comparison of natural and roasted Turkish tombul hazelnut (Corylus avellana L.) volatiles and Xavor by DHA/GC/MS and descriptive sensory analysis. J Agric Food Chem 51:5067-5072
35. Talcott ST, Passeretti S, Duncan CE, Gorbet DW (2005) Polyphenolic content and sensory properties of normal and high oleic acid peanuts. Food Chem 90(3):379-388
36. USDA National Nutrient Database for Standard Reference Release 20, 2007
37. Mohamed HMA, Awatif II (1998) The use of sesame oil unsaponiWable matter as a natural antioxidant. Food Chem 62(3):269-276
38. Murkovic M, Piironen V, Lampi AM, Kraushofer T, Sontag G (2004) Changes in chemical composition of pumpkin seeds during the roasting process for production of pumpkin seed oil part 1: non-volatile compounds. Food Chem 84(3):359-365