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The aim of this study was to determine the effect on metabolic indicators (total cholesterol, triacylglycerides, HDL, LDL and glycemia) in university students, after the daily consumption of 1.00 g of a cocoa paste bar (PCB) and 0.50 g of a white chocolate bar (BCB) during two months. The population was characterized according to their sex, weight, height, body mass index (BMI), physical activity and diet. The pre- and post-metabolic levels were measured in the control group (BCB) and experimental group (BPC). The students have normal weight (22.90 kg/m2 and 24.99 kg/m2), average physical activity was predominat (55.60 %) and their nutrition was inadequate. The study groups presented metabolic levels within the normal parameter. However, the consumption of 1 g of PCB for two months increases HDL levels (36.94 ± 13.42 mg/dL vs 59.74 ± 9.41 mg/dL), an effect that is highly desirable in a food. [ABSTRACT FROM AUTHOR]

Functional beverages market requires conservation methods where bioactive compounds could persist for their bioavailability. The aim of this work was determined the extraction yield, antioxidant capacity and bioaccessibility of a cactus pear (Opuntia ficus-indica) juice blended using different solvent to extraction after pasteurization (PAST) or thermoultrasonication (TUS) treatment. The best properties were exhibited by TUS juice, showing 575.8 ± 11.1 mg GAE·L-1 for total phenolic, and 392.78 ± 4.1 mg BE·L-1 for pigment content. Which resulted in a greater antioxidant activity bioaccessible (87% DPPH; 38% ABTS). The highest antioxidant activity was found in the TUS methanolic extraction, exhibiting higher bioaccessibility than the juice (78% ABTS; 179% DPPH). It can be concluded that thermoultrasonication and methanolic extraction of a cactus pear juice blend allows a higher amount of antioxidant compounds to be bioavailable. [ABSTRACT FROM AUTHOR]

The objective of the present study was to evaluate the capsaicin (CAP) and dihydrocapsaicin (DHC), total phenolic content (TPC) as well as antioxidants properties of Habanero pepper (Capsicum chinense Jacq.) oleoresin (HPO) during storage. Identification and quantification of CAP and DHC were performed by HPLC, while TPC and antioxidant activity by ABTS and DPPH were by spectrophotometry. Retention time of CAP and DHC was 19.23 and 20.47 min, respectively. During storage, CAP and TPC remained stable until day 35 (14.35 to 15.72 mg CAP/g HPO and 29.13 to 28.31 mg GAE/mL HOP, respectively), while DHC had similar values (11.45 - 9.61 mg CAP/g HPO) (p>0.05) through storage time. On the other hand, antioxidant activity by ABTS and DPPH decreased from day 15 (6.08 µmol TE/mL) and 35 (10.18 µmol TE/mL), respectively. The results showed that CAP, DCH and TP were stable for more than a month of storage. [ABSTRACT FROM AUTHOR]