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Abstract: The objective of this study was to enhance the nutritional quality and antioxidant activity of rice paper by adding ground whole flaxseed to develop omega-3 rice paper (ORP). The amounts of omega-3 and dietary fibre in the ORP were 2.7 g/100 g and 9.1 g/100 g respectively, both of which were absent in the traditional rice paper (TRP). The antioxidant activity of the ORP evaluated by the oxygen radical absorbance capacity (ORAC) (231.7 μmol TE/g) was significantly higher than that of TRP (50.2 μmol TE/g). This correlated well with the results of the DPPH radical scavenging activity. In addition, the total phenolic content of the ORP was much higher than the total phenolic content of the TRP. Sensory analysis indicated that ORP was preferred in all of the tested attributes, particularly in taste and texture. The results suggest that the development of ORP by the addition of flaxseed improved both the nutritional value and the sensory characteristics of rice paper. [Copyright &y& Elsevier]

Abstract It was aimed to examine fatty acids (FAs) and phenolics profiles, antioxidant potentials as well as alkylresorcinols (ARs/phenolic lipids) presence in purslane seeds. GC-FID revealed thirteen FAs (C14:0-C24:1), being linoleic acid (C18:2) the most abundant (%33.89 ± 0.47), followed by α-linolenic acid (C18:3, %22.47 ± 0.23) and oleic acid (C18:1, %18.76 ± 0.88). HPLC-PDA showed ten different phenolic components in soluble free, soluble conjugated and bound fractions of both germinated and non-germinated purslane seeds. Germination showed 1.5 folds more total phenolic (466.72 ± 3.10) compared to the non-germinated purslane extracts (315.02 ± 1.90). Highest phenolic contents for germinated and non-germinated seeds were in soluble free (291.73 ± 5.79μg/g) and bound (159.48 ± 2.33μg/g) forms, respectively. Oxygen radical absorbance capacity (ORAC) was higher in the germinated (3.86 ± 0.15 μmol TE/g) than non-germinated seeds (1.10 ± 0.01 μmol TE/g). ARs have been, first time , reported in germinated (215.2 ± 27.1) and non-germinated seeds (77.1 ± 1.9). Purslane ARs and FAs may have promising functionality for applications in functional food products. Highlights • Purslane seed oil were rich in linoleic, alfa linolenic and oleic acids. • 3-Day germinated seeds showed 1.5 fold more phenolics than non-germinated seeds. • The presence of alkylresorcinols in purslane seeds has been shown first time. • Purslane ARs and FAs may have promising applications in functional food products. [ABSTRACT FROM AUTHOR]

Changes in kefir storage (4 °C, 28 days) were evaluated every week in response to pulse (whole faba bean [ Vicia faba L. minor ] and its dehulled fractions – hulls and cotyledon; whole chickpea [ Cicer arietinum L.] and its crude mucilage) supplementation. Each supplement offered different profile of microbial count that was optimal at 14 days refrigerated storage. Bacterial growth was insignificant for faba bean hull (8.26–8.45 UFC/ml) and cotyledon (8.54–8.51UFC/ml) supplemented kefirs between 7 and 21 days storage. Titratable acidity (TTA) of kefirs decreased for the first week then increased with storage time at different rates for each supplement. Kefir pH decreased linearly with storage time differing significantly among samples after 14 days storage. Inulin and other supplementations improved lactate production and increased proteolytic activity with fermentation time. Antioxidant activity of kefir depended solely on the phenolic content and antioxidant activity of the supplements independent of storage time. The high antioxidant activity of the faba bean hull (13.03 μmol trolox eq/g kefir) supplemented kefir probably reflects its high phenolic content (57.53 mg gallic acid/g sample). Moreover, pulse supplements were superior to commercial inulin in maintaining kefir stability during refrigerated storage. [ABSTRACT FROM AUTHOR]

It was aimed to i) investigate if seabuckthorn whole fruit (S), and seabuckthorn purified mucilage (SP) addition into yogurt enhance bacterial viability, by measuring total bacterial counts of different yogurt trials on selective media, pH and total titratable acidity (TTA) during 28 day cold storage at 4 °C, as well as ii) measure antioxidant activities of microwave extracted seabuckthorn crude mucilage (SC) and SP using oxygen radical absorbance capacity (ORAC) and DPPH scavenging activity. After 21 days of cold storage, yogurts with S and SP maintained higher viable bacteria counts in both of probiotics, Lactobacillus acidophilus (9.3 log cfu/mL) and Bifidobacterium lactis (9.2 log cfu/mL), higher TTA (0.8%), and lower pH (5.0) compared to the controls (P < 0.05). SC exhibited strong antioxidant activity with an ORAC value of 138.9 μmol Trolox equivalents/100 g, and a %DPPH scavenging activity value of 37.0%. Results of this study suggest S may serve as a new prebiotic source for functional foods and nutraceutical applications. [ABSTRACT FROM AUTHOR]

Abstract: We evaluated the antioxidant potential of lentil polysaccharides in stimulating the growth of probiotic bacteria in yogurt. Microbial counts, pH and total titratable acidity (TTA) were measured in yogurt samples containing starter cultures with or without probiotic bacteria, supplemented with whole ground green lentils. Additionally, the antioxidant potential of polysaccharides extracted from green, red, and dehulled red lentils were measured by oxygen radical absorbance capacity (ORAC) assay. Results demonstrate that green lentils selectively enhanced the number of probiotic bacteria in yogurt in the initial stages of storage and maintained overall microbial counts (starter cultures and probiotics) over a 28-day storage period. Furthermore, the overall reduction in pH and increase in TTA in lentil containing yogurt samples after the 28-day storage period at 4 °C, suggest that starter cultures preferentially utilize lentils toward the end of this storage period. Polysaccharide extracts exhibited strong antioxidant potential no significant difference between extracts from red and green whole lentil extracts (46.1 ± 2.8 and 43.1 ± 4.2 μmol trolox equivalents (TE)/g of lentil respectively). However, the antioxidant capacity of dehulled red lentil extracts was significantly lower at 24.2 ± 1.7 μmol TE/g, suggesting that the hull has bioactive components, which play an important role in free radical scavenging. [Copyright &y& Elsevier]

Carob is a well-known tree for its nutritional and health-promoting edible pods due to its high phenolic contents. It was aimed to investigate: 1) carob phenolic profiles; soluble free, soluble conjugated and bound, 2) bioaccesibility of those phenolics during simulated gastrointestinal digestions, plus in vitro fecal fermentations, 3) their antioxidant properties, also 4) α-amylase and α-glucosidase inhibitory activities. Ten phenolic acids and six flavonoids were detected in soluble (free and conjugated) and insoluble fractions of undigested carob. After in vitro gastrointestinal digestions, the most bioaccessible phenolic acids and flavonoids were gallic acid (647.4%), chlorogenic acid (485.4%), (+)-catechin (558.3%) and rutin (267.2%). Myricetin (79.5%) and gallic acid (20.0%) were the most abundant metabolites of residual fraction of carob phenolics after fecal fermentations. Antioxidant capacity of digested carob has increased significantly (p < 0.05); DPPH (107 mg GAE/g), ABTS (399 mg TE/g) and ORAC (415 μmol TE/g). Both undigested carob and its digested fractions showed a positive dose-dependent inhibition of α-amylase activity (0.3–1.0 mg/mL). The findings from this study showed first time report on carob phenolic profiles (soluble and insoluble) and their bioaccessibility during digestions and fecal fermentations. Carob phenolic might influence glucose metabolism by inhibiting carbohydrate digestion. • First time report on carob soluble and bound phenolic profiles changes during digestion. • Gallic, chlorogenic, (+) - catechin and rutin were the most abundant after in-vitro digestion. • Myricetin and gallic acid were the most ample in residual carob after fecal fermentations. • Carob phenolics showed a positive inhibition of α-amylase and α-glucosidase. [ABSTRACT FROM AUTHOR]