The effect of feed moisture and temperature on tannin content, antioxidant and antimicrobial activities of extruded chestnuts

Food Chemistry

Volumn 141, Issue 4, 2013, Pages 4166-4170

  Obiang Obounou, Brice Wilfried ^a   Ryu, Gi Hyung ^a  

^a Kongju National University   (South Korea)

Author keywords

Antibacterial; Antioxidant; Chestnut; Extrusion; Phenolic compounds; Tannin

Indexed keywords

ANTIOXIDANTS; COOKING; EXTRUSION; FLAVONOIDS; FRUITS; MICROORGANISMS; MOISTURE; THERMAL PROCESSING (FOODS);

ANITIMICROBIAL ACTIVITY; ANTI-MICROBIAL ACTIVITY; ANTI-MICROBIAL PROPERTIES; ANTI-OXIDANT ACTIVITIES; ANTIBACTERIAL; CHESTNUT; EXTRUSION TEMPERATURES; PHENOLIC COMPOUNDS;

TANNINS;

AESCULUS HIPPOCASTANUM EXTRACT; ANTIINFECTIVE AGENT; ANTIOXIDANT; FLAVONOID; GALLIC ACID; PHENOL DERIVATIVE; TANNIN DERIVATIVE;

ANTIMICROBIAL ACTIVITY; ANTIOXIDANT ACTIVITY; ARTICLE; CHESTNUT; CONCENTRATION (PARAMETERS); COOKING; DECARBOXYLATION; FOOD INDUSTRY; INOCULATION; MINIMUM INHIBITORY CONCENTRATION; MOISTURE; NONHUMAN; OXIDATION; POLYMERIZATION; PSEUDOMONAS AERUGINOSA; ROOM TEMPERATURE;

PSEUDOMONAS AERUGINOSA;

ANTIBACTERIAL; ANTIOXIDANT; CHESTNUT; EXTRUSION; PHENOLIC COMPOUNDS; TANNIN;

ANTI-BACTERIAL AGENTS; ANTIOXIDANTS; BACTERIA; COOKING; FAGACEAE; NUTS; PLANT EXTRACTS; TANNINS; TEMPERATURE; WATER;

EID: 84884555271     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.06.129     Document Type: Article

References (31)

1. Bargali, S. S., Singh, S. P., & Singh, R. P. (1993). Patterns of weight loss and nutrient release from decomposing leaf litter in an age series of eucalypt plantations. Soil Biology and Biochemistry, 25(12), 1731-1738.
2. Barreira, J. C. M., Ferreira, I. C. F. R., Oliveira, M. B. P. P., & Pereira, J. A. (2008). Antioxidant activities of the extracts from chestnut flower, leaf, skins and fruit. Food Chemistry, 107(3), 1106-1113. (Pubitemid 350161211)
3. Bhandari, B., D'Arcy, B., & Young, G. (2001). Flavour retention during high temperature short time extrusion cooking process: A review. International Journal of Food Science and Technology, 36, 453-461. (Pubitemid 33390781)
4. Brennan, C., Brennan, M., Derbyshire, E., & Tiwari, B. K. (2011). Effect of extrusion on the polyphenols, vitamins and antioxidant activity of foods. Food Science & Technology, 22, 570-575.
5. de Vasconcelos, M. d. C. B. M., Bennett, R. N., Quideau, S., Jacquet, R., Rosa, E. A. S., & Ferreira-Cardoso, J. V. (2010). Evaluating the potential of chestnut (Castanea sativa Mill.) fruit pericarp and integument as a source of tocopherols, pigments and polyphenols. Industrial Crops and Products, 31(2), 301-311.
6. Dragsted, L. O. (2003). Antioxidant actions of polyphenols in humans. International Journal for Vitamin and Nutrition Research, 73(2), 112-119. (Pubitemid 36427778)
7. FAO (2000). Quantification of tannins in tree foliage. Food and Agriculture Organization division of nuclear techniques in food and agriculture (Ed.) FAO/IAEA Working Document.
8. Gunckel, S., Santander, P., Cordano, G., Ferreira, J., Munoz, S., Nunez-Vergara, L. J., et al. (1998). Antioxidant activity of gallates: An electrochemical study in aqueous media. Chemico-Biological Interactions, 114(1-2), 45-59.
9. Hernández, S. M., Rodríguez, G. B., Ríos, M. D., Díaz, R. C., & Rodríguez, R. E. (2012). Sugars, organic acids and total phenols in varieties of chestnut fruits from tenerife (Spain). Food and Nutrition Sciences, 3, 705-715.
10. Hwang, J. Y., Hwang, I. K., & Park, J. B. (2001). Analysis of physicochemical factors related to the automatic pellicle removal in Korean chestnut (Castanea crenata). Journal of Agricultural and Food Chemistry, 49(12), 6045-6049.
11. Imran, M., Anjum, F. M., Butt, M. S., & Sheikh, M. A. (2012). Influence of extrusion processing on tannin reduction and oil loss in flaxseed (Limum usitatssimum l) meal. Journal of Food Processing and Preservation. http://dx.doi.org/10.1111/jfpp.12012.
12. Javanmardi, J., Stushnoff, C., Locke, E., & Vivanco, J. M. (2003). Antioxidant activity and total phenolic content of Iranian Ocimum accessions. Food Chemistry, 83(4), 547-550. (Pubitemid 37162807)
13. Krebs-Smith, S. M., Cook, A., Subar, A. F., Cleveland, L., & Friday, J. (1995). US adults' fruit and vegetable intakes, 1989 to 1991: A revised baseline for the Healthy People 2000 objective. American Journal of Public Health, 85(12), 1623-1629. (Pubitemid 26002593)
14. Mensah, C. A., Adamafio, K., Amaning-Kwarteng, K. a., & Rodrigues, F. K. (2012). Reduced Tannin content of Laccase-treated cocoa (theobroma cacao) Pod Husk. International Journal of Biological Chemistry, 6, 3-36.
15. Min, B. R., Hart, S. P., Miller, D., Tomita, G. M., Loetz, E., & Sahlu, T. (2005). The effect of grazing forage containing condensed tannins on gastro-intestinal parasite infection and milk composition in Angora does. Veterinary Parasitology, 130(1-2), 105-113. (Pubitemid 40694145)
16. Mora-Rochin, S., Gutiérrez-Uribe, J. A., Serna-Saldivar, S. O., Sánchez-Peña, P., Reyes-Moreno, C., & Milán-Carrillo, J. (2010). Phenolic content and antioxidant activity of tortillas produced from pigmented maize processed by conventional nixtamalization or extrusion cooking. Journal of Cereal Science, 52(3), 502-508.
17. Neri, L., Dimitri, G., & Sacchetti, G. (2010). Chemical composition and antioxidant activity of cured chestnuts from three sweet chestnut (Castanea sativa Mill.) ecotypes from Italy. Journal of Food Composition and Analysis, 23(1), 23-29.
18. Noh, J. R., Gang, G. T., Kim, Y. H., Yang, K. J., Hwang, J. H., & Lee, H. S. (2010). Antioxidant effects of the chestnut (Castanea crenata) inner shell extract in t-BHP-treated HepG2 cells, and CCl4-and high-fat diet-treated mice. Food and Chemical Toxicology, 48(11), 3177-3183.
19. Norajit, K., Gu, B. J., & Ryu, G. H. (2011). Effects of the addition of hemp powder on the physicochemical properties and energy bar qualities of extruded rice. Food Chemistry, 129(4), 1919-1925.
20. Obiang-Obounou, B. W., Kang, O. H., Choi, J. G., Keum, J. H., Kim, S. B., Mun, S. H., et al. (2011). In vitro potentiation of ampicillin, oxacillin, norfloxacin, ciprofloxacin, and vancomycin by sanguinarine against methicillin-resistant Staphylococcus aureus. Foodborne Pathogens and Disease, 8(8), 869-874.
21. Proestos, C., Boziaris, I. S., Nychas, G. J. E., & Komaitis, M. (2006). Analysis of flavonoids and phenolic acids in Greek aromatic plants: Investigation of their antioxidant capacity and antimicrobial activity. Food Chemistry, 95(4), 664-671. (Pubitemid 41436440)
22. Rauha, J.-P., Remes, S., Heinonen, M., Hopia, A., Kähkönen, M., Kujala, T., et al. (2000). Antimicrobial effects of Finnish plant extracts containing flavonoids and other phenolic compounds. International Journal of Food Microbiology, 56(1), 3-12. (Pubitemid 30251859)
23. Ryu, G. H., & Ng, P. K. W. (2001). Effects of selected process parameters on expansion and mechanical properties of wheat flour and whole cornmeal extrudates. Starch, 53, 147-154. (Pubitemid 32400714)
24. Schiavone, A., Guo, K., Tassone, S., Gasco, L., Hernandez, E., Denti, R., et al. (2008). Effects of a natural extract of chestnut wood on digestibility, performance traits, and nitrogen balance of broiler chicks. Poultry Science, 87(3), 521-527. (Pubitemid 351406128)
25. Srinivasa, R. K., Chaudhury, P. K., & Pradhan, A. (2010). Evaluation of anti-oxidant activities and total phenolic content of Chromolaena odorata. Food and Chemical Toxicology, 48(2), 729-732.
26. Srivastava, P., & Chaturvedi, R. (2008). In vitro androgenesis in tree species: An update and prospect for further research. Biotechnology Advances, 26(5), 482-491.
27. Vázquez, G., Fontenla, E., Santos, J., Freire, M. S., González-Alvarez, J., & Antorrena, G. (2008). Antioxidant activity and phenolic content of chestnut (Castanea sativa) shell and eucalyptus (Eucalyptus globulus) bark extracts. Industrial Crops and Products, 28(3), 279-285.
28. Woisky, R. G., & Salatino, A. (1998). Analysis of propolis: Some parameters and procedures for chemical quality control. Journal of Apicultural Research, 37, 99-105. (Pubitemid 128371948)
29. Zhang, X., Chen, H., Zhang, N., Chen, S., Tian, J., Zhang, Y., et al. (2012). Extrusion treatment for improved physicochemical and antioxidant properties of highmolecular weight polysaccharides isolated from coarse tea. Food Research International, 136(4), 735-741.
30. Zhigang, X., Moucheng, W., Dechao, S., & Rui1, X. (2008). Analysis on the effect of extrusion on tannin content in rapeseed meal. Transactions of the Chinese Society for Agricultural Machinery, 7, 1-5.
31. Zielinski, H., Kozlowska, H., & Lewczuk, B. (2001). Bioactive compounds in the cereal grains before and after hydrothermal processing. Innovative Food Science & Emerging Technologies, 2(3), 159-169. (Pubitemid 33632513)