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Although peach kernels are rich in oil, there is a lack of information about its chemical and biological properties. Therefore, the purpose of this study was to determine the lipid profile, antioxidant capacity, and trypsin inhibitory propriety of peach oil extracted from two varieties (sweet cap and O'Henry) cultivated in Tunisia. The investigated peach kernel oil contains significant amount of unsaponifiable (2.1±0.5-2.8±0.2% of oil) and phenolic compounds (45.8±0.92-74.6±1.3 mg GAE/g of oil). Its n-alkane profile was characterized by the predominance of tetracosane n-C24 (47.24%) followed by tricosane n-C23 (34.43%). An important total tocopherol content (1192.83±3.1 mg/kg oil) has been found in sweet cap cultivar. Although rich in polyphenols and tocopherols, the tested oil did not display an inhibitory effect on trypsin. However, all peach oil samples showed effective antioxidant capacity and the highest values (86.34±1.3% and 603.50±2.6 µmol TE/g oil for DPPH test and ORAC assay, respectively) were observed for sweet cap oil. Peach oil has an excellent potential for application in the food and pharmaceutical industries as source of naturally-occurring bioactive substances. [ABSTRACT FROM AUTHOR]

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]

The objective of this was to determine the impact of enzymatic hydrolysis on the multifunctionality of tomato seed protein hydrolysates (TSPH) and their physicochemical properties. The enzymatic hydrolysis was performed using alcalase and two factors response surface methodology. The best conditions were 131.4 min and 3% enzyme/substrate (E/S) for antioxidant activity; 174.5 min and 2.93% E/S for angiotensin‐converting enzyme (ACE) inhibition; and 66.79 min and 2.27% E/S for the calcium binding. Antioxidant and ACE hydrolysates were characterized by higher solubility, zeta potential, and thermal stability while properties of the calcium binding hydrolysate were only minimally affected by the enzymatic hydrolysis. Gel electrophoresis showed that molecular weights of polypeptides in the calcium binding TSPH were higher compared to those in ACE and antioxidant TSPHs. This was due to the low degree of hydrolysis of the calcium binding hydrolysate. Practical applications: Nowadays, different protein sources are used to produce protein hydrolysates containing bioactive peptides that can help alleviate oxidation of foods, oxidative stress, and chronic conditions (e.g., hypertension, diabetes, cardiovascular disorder). Hydrolyzed proteins also have the potential to increase mineral absorption through the formation of mineral‐binding complexes. Biological activities of proteins and peptides from tomato processing byproduct (i.e., pomace) have received until now little attention. The determination of physicochemical properties and biological activities of the hydrolyzed proteins has application in the formulation of value‐added food products for the reduction of oxidative stress and risks of developing chronic diseases. In addition, there will be a reduction of pomace waste generated by the tomato processing industry. [ABSTRACT FROM AUTHOR]

The aim of the study was to determine the effect of two defatting methods on antioxidant activities and polyphenol contents of oat milling fractions. Whole flour (WF), medium oat bran (MB), fine bran (FB) and low bran (LB) were defatted with hexane or supercritical carbon dioxide (SC-CO 2 ) fluid and then extracted with aqueous methanol. Oil yields from SC-CO 2 extractions were 3.1–5.3% compared to 2.3–5% for hexane extraction yields. Three main avenanthramides (AVs) and five phenolic acids, vanillic, caffeic, para-coumaric, ferulic and cinnamic acids were quantified by HPLC. The AV contents of three of the defatted flour/bran samples (WF, LB, FB) were 1.7–2.4-fold higher when SC-CO 2 was used instead of hexane. However, for MB sample, using SC-CO 2 resulted in lower concentration of AVs (but not phenolic acids) compared to hexane implying that its larger particle size was a limiting factor for AVs only during the SC-CO 2 step. FB had the highest amount of AVs (358.9 μg/g) compared to other samples (172.1–277.8 μg/g). The same trend was observed for phenolic acids. HPLC data corrected (p < 0.001) with ROO • scavenging activities. FB-SC-CO 2 had the highest ROO • activity (23.0 μM TE/g) and highest inhibition of HO • radicals (25.5%). In summary, SC-CO 2 and fine particles were better facilitated the extraction of polyphenols in the defatted fraction and yielded higher radical scavenging activities. [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]