Facts about the formation of new antioxidants in natural samples after subcritical water extraction

Food Research International

Volumn 43, Issue 10, 2010, Pages 2341-2348

  Plaza, Merichel ^a   Amigo Benavent, Miryam ^a   del Castillo, María D ^a   Ibáñez, Elena ^a   Herrero, Miguel ^a,b  

^a INSTITUTE OF FOOD SCIENCE RESEARCH CIAL   (Spain)

^b UNIVERSIDAD AUTÓNOMA DE MADRID   (Spain)

Author keywords

Antioxidant; Caramelization; Maillard reaction; Natural extracts; Subcritical water extraction

Indexed keywords

ANTIOXIDANT; CARAMELIZATION; MAILLARD REACTION; NATURAL EXTRACTS; SUBCRITICAL WATER EXTRACTION;

ALGAE; AMINO ACIDS; DEGRADATION; OXYGEN; PHENOLS; SUGAR (SUCROSE);

SOLVENT EXTRACTION;

ABIES; ALGAE; CHLORELLA VULGARIS; CYSTOSEIRA ABIES-MARINA; HALOPITYS INCURVUS; PHAEOPHYCEAE; PORPHYRA; ROSMARINUS OFFICINALIS; SARGASSUM; SARGASSUM MUTICUM; SARGASSUM VULGARE; THYMUS VULGARIS; UNDARIA; UNDARIA PINNATIFIDA; VERBENA; VERBENACEAE;

EID: 78149416792     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2010.07.036     Document Type: Article

References (49)

1. Amigo-Benavent M., del Castillo M.D., Fogliano V. Are the major antioxidants derived from soy protein and fructo-oligosaccharides model systems colored aqueous soluble or insoluble compounds. European Food Research and Technology 2010, 231(4):545-553.
2. AOAC Official Method 979.09 Protein in grains. Official methods of analysis 2002, Association of Analytical Communities, Washington, DC.
3. Arribas-Lorenzo G., Morales F.J. Effect of pyridoxamine on acrylamide formation in a glucose/asparagine model system. Journal of Agricultural and Food Chemistry 2009, 57(3):901-909.
4. Atrooz O.M. The effects of Maillard reaction products on apple and potato polyphenoloxidase and their antioxidant activity. Food Science and Technology International 2008, 43(3):490-494.
5. Bekedam E.K., Schols H.A., Cämmerer B., Kroh L.W., Van Boekel M.A.J.S., Smit G. Electron spin resonance (ESR) studies on the formation of roasting-induced antioxidative structures in coffee brews at different degrees of roast. Journal of Agricultural and Food Chemistry 2008, 56(12):4597-4604.
6. Benjakul S., Lertittikul W., Bauer F. Antioxidant activity of Maillard reaction products from a porcine plasma protein-sugar model system. Food Chemistry 2005, 93(2):189-196.
7. Budrat P., Shotipruk A. Enhanced recovery of phenolic compounds from bitter melon (Momordica charantia) by subcritical water extraction. Separation and Purification Technology 2009, 66(1):125-129.
8. Cämmerer B., Kroh L.W. Antioxidant activity of coffee brews. European Food Research and Technology 2006, 223(4):469-474.
9. Davalos A., Gomez-Cordoves C., Bartolome B. Extending applicability of the oxygen radical absorbance capacity (ORAC-fluorescein) assay. Journal of Agricultural and Food Chemistry 2004, 52(1):48-54.
10. Del Castillo M.D., Ames J.M., Gordon M. Effect of roasting on the antioxidant activity of coffee brews. Journal of Agricultural and Food Chemistry 2002, 50(13):3698-3703.
11. Delgado-Andrade C., Seiquer I., Haro A., Castellano R., Navarro P. Development of the Maillard reaction in foods cooked by different techniques. Intake of Maillard-derived compounds. Food Chemistry 2010, 122(1):145-153.
12. Dolhofer-Bliesener R., Gerbitz K.D. Effect of nonenzymatic glycation on the structure of immunoglobulin G. Biological Chemistry Hoppe-Seyler 1990, 371(8):693-697.
13. Dubois M., Gilles K.A., Hamilton J.K., Rebers P.A., Smith F. Colorimetric method for determination of sugars and related substances. Analytical Chemistry 1956, 28(1):350-356.
14. Fernandes A.S., Gaspar J., Cabral M.F., Caneiras C., Guedes R., Rueff J., et al. Macrocyclic copper (II) complexes: Superoxide scavenging activity, structural studies and cytotoxicity evaluation. Journal of Inorganic Biochemistry 2007, 101(5):849-858.
15. Garcia-Marino M., Rivas-Gonzalo J.C., Ibañez E., Garcia-Moreno C. Recovery of catechins and proanthocyanidins from winery by-products using subcritical water extraction. Analytica Chimica Acta 2006, 563(1-2):44-50.
16. Gokmen V., Serpen A., Fogliano V. Direct measurement of the total antioxidant capacity of foods: A Quencher apparoach. Trends in Food Science and Technology 2009, 20(6-7):278-288.
17. Goodno C.C., Swaisgood H.E., Catignani G.L. A fluorimetric assay for available lysine in proteins. Analytical Biochemistry 1981, 115(1):203-211.
18. Gugliucci A., Markowicz-Bastos D.H., Schulze J., Ferreira-Souza M.F. Caffeic and chloreogenic acids in Ilex paraguarensis extracts are the main inhibitors of AGE generation by methylglyoxal in model proteins. Fitoterapia 2009, 80:339-344.
19. Hassas.Roudsari M., Chang P.R., Pegg R.B., Tyler R.T. Antioxidant capacity of bioactives extracted from canola meal by subcritical water, ethanolic and hot water extraction. Food Chemistry 2009, 114(2):717-726.
20. Herrero M., Cifuentes A., Ibáñez E. Sub- and supercritical fluid extraction of functional ingredients from different natural sources: plants, food-by-products, algae and microalgae. Food Chemistry 2006, 98(1):136-148.
21. Herrero M., Martin-Alvarez P.J., Señorans F.J., Cifuentes A., Ibañez E. Optimization of accelerated solvent extraction of antioxidant from Spirulina platensis microalga. Journal of Chromatography A 2005, 93(3):417-423.
22. Herrero M., Plaza M., Cifuentes A., Ibañez E. Green processes for the extraction of bioactives from Rosemary: Chemical and functional characterization via ultra-performance liquid chromatography-tandem mass spectrometry and in-vitro assays. Journal of Chromatography A 2010, 1217(16):2512-2520.
23. Huie C.W. A review of modern sample-preparation techniques for the extraction and analysis of medicinal plants. Analytical and Bioanalytical Chemistry 2002, 373(1-2):23-30.
24. Kim J.W., Nagaoka T., Ishida Y., Hasegawa T., Kitagawa K., Lee S.C. Subcritical water extraction of nutraceutical compounds from citrus pomaces. Separation Science and Technology 2009, 44(11):2598-2608.
25. Ko̧ar M., Dorman H.J.D., Hiltunen R. Effect of an acid treatment on the phytochemical and antioxidant characteristic of extracts from selected Lamiaceae species. Food Chemistry 2005, 91(3):525-533.
26. Liu S.C., Yang D.J., Jin S.Y., Hsu C.H., Chen S.L. Kinetics of color development, pH decreasing, and anti-oxidative activity reduction of Maillard reaction in galactose/glycine model systems. Food Chemistry 2008, 108(2):533-541.
27. Masuko T., Minami A., Iwasaki N., Majima T., Nishimura S.I., Lee Y.C. Carbohydrate analysis by phenol-sulfuric acid method in microplate format. Analytical Biochemistry 2005, 339(1):69-72.
28. Matiacevich S.B., Satagapita P.R., Buera M.P. Fluorescence from the Maillard reaction and its potential applications in food science. Critical Reviews in Food Science and Nutrition 2005, 45(6):483-495.
29. Mesa M.D., Silvan J.M., Olza J., Gil A., Del Castillo M.D. Antioxidant properties of soy protein-fructooligosaccharide glycation systems and its hydrolyzates. Food Research International 2008, 41(6):606-615.
30. Michalska A., Amigo-Benavent M., Zielinski H., Del Castillo M.D. Effect of bread making on formation of Maillard reaction products contributing to the overall antioxidant activity of rye bread. Journal of Cereal Science 2008, 48(1):123-132.
31. Morales F.J., Jimenez-Perez S. Free radical scavenging capacity of Maillard reaction products as related to colour and fluorescence. Food Chemistry 2001, 72(1):119-125.
32. Ong E.S., Cheong J.S.H., Goh D. Pressurized hot water extraction of bioactive or marker compounds in botanicals and medicinal plant materials. Journal of Chromatography A 2006, 1112(1):92-102.
33. Ou B.X., Hampsch-Woodill M., Prior R.L. Development and validation of an improved oxygen radical absorbance capacity assay using fluorescein as the fluorescent probe. Journal of Agricultural and Food Chemistry 2001, 49(10):4619-4626.
34. Peng X., Cheng K.W., Ma J., Chen B., Ho C.T., Lo C., et al. Cinnamon bark proanthocyanidins as reactive carbonyl scavenger to prevent the formation of advanced glycation endproducts. Journal of Agricultural and Food Chemistry 2008, 56(6):1907-1911.
35. Plaza M., Amigo M., Ibañez E., Del Castillo M.D., Herrero M. Neoformation of antioxidants in glycation model systems treated under subcritical water extraction conditions. Food Research International 2010, 43(4):1123-1129.
36. Purlis E. Browning development in bakery products-A review. Journal of Food Engineering 2010, 99(3):239-249.
37. Re R., Pellegrini N., Proteggente A., Pannale A., Yang M., Rice-Evans C. Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radical Biology and Medicine 1999, 26(9-10):1231-1237.
38. Rodriguez-Meizoso I., Jaime L., Santoyo S., Señorans F.J., Cifuentes A., Ibañez E. Subcritical water extraction and characterization of bioactive compounds from Haematococcus pluviales microalga. Journal of Pharmaceutical and Biomedical Analysis 2010, 51(2):456-463.
39. Rodriguez-Meizoso I., Marin F.R., Herrero M., Señorans F.J., Reglero G., Cifuentes A., et al. Subcritical water extraction of nutraceuticals with antioxidante activity from oregano. Chemical and functional characterization. Journal of Pharmaceutical and Biomedical Analysis 2006, 41(5):1560-1565.
40. Rostagno M.A., Villares A., Guillamón E., García-Lafuente A., Martinez J.A. Sample preparation for the analysis of isoflavones from soybeans and soy foods. Journal of Chromatography A 2009, 1216(1):2-29.
41. Sahin H., Topuz A., Pischetsrieder M., Ozdemir F. Effect of roasting process on phenolic, antioxidant and browning properties of carob powder. European Food Research and Technology 2009, 230(1):155-161.
42. Sanz M.J., Ferrandiz M.L., Cejudo M., Terencio M.C., Gil B., Bustos G., et al. Influence of a series of natural flavonoids on free radical generating systems and oxidative stress. Xenobiotica 1994, 24(7):689-699.
43. Serpen A., Capuano E., Flogliano V., Gokmen V. A new procedure to measure the antioxidant activity of insoluble food components. Journal of Agricultural and Food Chemistry 2007, 55(19):7676-7681.
44. Sirinivas K., King J.W., Monrad J.K., Howard L.R., Hansen C.M. Optimization of subcritical fluid extraction of bioactive compounds using hansen solubility parameters. Journal of Food Science 2009, 74(6):E342-E354.
45. Tregoat V., Brohee M., Cordeiro F., Van Hengel A.J. Immunofluorescence detection of advanced glycation end products (AGEs) in cookies and its correlation with acrylamide content and antioxidant activity. Food and Agricultural Immunology 2009, 20(3):253-268.
46. Wang J., Sun B., Cao Y., Tian Y. Protein glycation inhibitory activity of wheat bran feruloyl oligosaccharides. Food Chemistry 2009, 112(2):350-353.
47. Wiboonsirikul J., Adachi S. Extraction of functional substances from agricultural products or by-products by subcritical water treatment. Food Science and Technology Research 2008, 14(4):319-328.
48. Wu C.H., Yen G.C. Inhibitory effect of naturally occurring flavonoids on the formation of advanced glycation endproducts. Journal of Agricultural and Food Chemistry 2005, 53(8):3167-3173.
49. Xu Q.P., Tao W.Y., Ao Z.H. Antioxidant activity in vinegar melanoidins. Food Chemistry 2007, 102(3):841-849.