Nutrition & Food Science
Permanent URI for this communityhttp://hdl.handle.net/1903/2267
null
Browse
8 results
Search Results
Item ANTIOXIDANT AND FREE RADICAL SCAVENGING PROPERTIES OF TOMATO SEED WASTES AND POTENTIAL USE AS A FUNCTIONAL FOOD(2020) Bailoni, Elena Rose; Yu, Liangli; Food Science; Digital Repository at the University of Maryland; University of Maryland (College Park, Md.)Tomato seeds are a major waste product of the tomato processing industry. To find a use for tomato seeds, two products made from the seeds, tomato seed flour and tomato seed oil, were investigated for their health beneficial properties. Tomato seed flour showed total phenolic and radical scavenging assay values similar to other healthful foods thought to be beneficial for human health. It also contained specific chemical compounds that are known to be beneficial for reducing the risk of chronic diseases. Tomato seed flour was added to ketchup to determine how it performed in food system. Tomato seed flour did not significantly affect most of the physical properties of ketchup and may be an effective functional food additive. The tomato seed flour did show potential as a thickener. The use of tomato seed flour in food systems may be beneficial to businesses, the environment, and for human health.Item Chemical Compositions of the Selected Cold-pressed Seed Flours and Their Free Radical Scavenging and Anti-proliferative Capacities(2019) Song, Zhangyi; Yu, Liangli (Lucy); Food Science; Digital Repository at the University of Maryland; University of Maryland (College Park, Md.)The cold-pressed blackberry, broccoli, carrot, cucumber, and milk thistle seed flours were extracted with 100% ethanol and examined for their phytochemical compositions, total phenolic contents, ABTS•+ and relative DPPH• scavenging capacities, and anti-proliferative activities in HCT116 and SW480 colon cancer cells. Eleven, eight, ten, and thirteen compounds were tentatively identified in the blackberry, broccoli, carrot, and milk thistle seed flour extracts, with ellagic acid, glucoraphanin, kaempferol-3-O-rutinoside, and silychristin isomers being the primary components in each, respectively. Milk thistle seed flour extract had the greatest total phenolic content. Blackberry seed flour extract possessed the strongest free radical scavenging capacities against both DPPH• and ABTS•+. Milk thistle seed flour extract was the only extract capable of significantly suppressing the growth of SW480 colon cancer cells, but not HCT116 cells.Item Nutraceutical Properties of Soybeans with Modified Traits(2013) Whent, Monica; Yu, Liangli; Food Science; Digital Repository at the University of Maryland; University of Maryland (College Park, Md.)Soybeans have diverse uses in foods and are known for their health-beneficial properties. Research has shown that consumption of soybeans or their components may help to prevent or alleviate chronic illnesses including heart disease, some cancers, and osteoporosis. Foods made from soybeans can develop flavors or odors that are unfavorable, in part because of lipid oxidation. Approaches to prevent lipid oxidation include modification of soybean traits such as fatty acid composition or lipoxygenase enzyme levels. Soybeans with modified α–linolenic acid (18:3n3) and soybeans with reduced lipoxygenase were analyzed to determine if there was an unintentional effect of modification on health-beneficial components. The effects of genotype and growing environment on nutraceutical components were analyzed for the modified 18:3n3 soybeans. Additionally, an assay for measurement of lipoxygenase–1content in soybean meal was developed for high-throughput analysis using fluorescein as a fluorescent probe. The results showed a significant effect of genotype of at least p ≤ 0.05 for fatty acid composition, isoflavone levels, lutein, and tocopherol levels in the modified 18:3n3 soybeans. Environment had significant effect on certain fatty acids, lutein, tocopherols, and oxygen radical absorbance capacity (ORAC). The effect of genotype × environment was significant for total phenolic content (TPC) and antioxidant activity against hydroxyl radical, as well as isoflavone composition, fatty acid composition, lutein, and tocopherol composition. Soybean lines with modified-lipoxygenase content contained similar or higher isoflavone levels compared to non–modified soybeans. The results of this research demonstrated that soybean modifications for improved oil stability did not adversely affect the health-enhancing components. Additionally, genotype or growing environment may be a factor in selecting the best soybean lines for nutraceutical development.Item Promotion of Value-Added Uses of Soybeans(2011) Slavin, Margaret; Yu, Liangli; Food Science; Digital Repository at the University of Maryland; University of Maryland (College Park, Md.)Soybeans contain a wealth of health-promoting phytochemicals, the amounts of which are known to vary considerably across genotypes and growing conditions. The present work is dedicated to better understand these variations and to improve the methods for investigating soy phytochemicals. To address the first of these concerns, low-linolenic soybeans and colored seed coat soybeans were investigated for their health beneficial components, as well as their chemical and biological properties. A study of low-linolenic soybeans showed their similar antioxidant activity, total phenolics, and isoflavones to normal fatty acid soybeans. The potential for a different trend in tocopherols and lutein was observed between low-linolenic and regular fatty acid soybeans, but the limited study size prevented a definitive conclusion. This work was the basis for further studies on low-linolenic soybeans not included in this report. Subsequently, a study of eighteen soybeans of brown, green, yellow and black seed coat colors concluded that black seed coat soybeans had significantly higher scavenging activity against hydroxyl, peroxyl, and ABTS+ radicals. Black seed coat soybeans also contained higher total phenolic contents and isoflavones than the other colored soybeans, and were the only color to contain the anthocyanin cyanidin-3-glucoside. However, when soybean extracts were tested for their ability to prevent colon cancer cell proliferation, seed coat color and chemical composition were not necessarily predictive of an extracts' bioactivity. Lastly, a new analytical method was developed and validated for quantification of phytosterols, tocopherols and carotenoids, three separate classes of soy lipophilic phytochemicals, in a single extraction and HPLC run. A ternary, isocratic solvent system of acetonitrile, methanol and water (48:22.5:29.5, v/v/v) was used to achieve separation on a phenyl column. Evaporative light scattering detection (ELSD) was used to quantify beta-sitosterol, stigmasterol, campesterol, alpha-, delta- and gamma- tocopherols, while lutein was quantified with visible light absorption at 450 nm. This method offers a more efficient alternative to separate, individual methods for quantifying lutein, tocopherols and sterols in soybeans.Item Antioxidant and Anti-proliferative properties of selected grape seed extracts(2009) Bloom, Raquel Zorah; Yu, Liangli; Nutrition; Digital Repository at the University of Maryland; University of Maryland (College Park, Md.)This study examined chardonnay, muscadine, concord, and ruby red grape seed oil and flour extracts for antioxidant and anti-proliferative properties. The extracts were tested for total phenolic content, DPPH* · and ABTS*+ ·radical scavenging capacity and effect against HT-29 cancer cell proliferation. All of the grape seed extracts exhibited ABTS*+ · and DPPH*· radical quenching activity. The flour extracts from chardonnay demonstrated the highest ABTS*+· radical quenching capacity of 186 μμmoles trolox equivalents/g and DPPH* · radical quenching activity of 30 μμmoles trolox equivalents/g. All of the grape seed oil and flour extracts contained significant levels of phenolics. Chardonnay grape seed flour extract displayed the most prominent dose dependent anti-proliferative effect. Muscadine and ruby red, but not concord grape seed flour extracts, also exhibited anti-proliferative activities. The collected data advocate for the potential of grape seed extracts as dietary sources of anti-proliferative and antioxidant components.Item Promoting the production and consumption of wheat-based functional foods rich in antioxidants.(2008-11-20) Luther, Marla West; Yu, Liangli; Food Science; Digital Repository at the University of Maryland; University of Maryland (College Park, Md.)The present study evaluated the effects of solid state yeast treatment and thermal processing on the extractability and in-vitro bioavailability of antioxidants from wheat bran and whole-wheat pizza crusts, and developed sample outreach materials for promoting the consumption of whole-wheat functional foods. The first section analyzed the effect of solid-state yeast treatment on the extractable antioxidant properties of wheat bran. Wheat bran was treated with ten commercially available food grade yeasts under solid state conditions. Antioxidant properties were evaluated by measuring total phenolic content, and radical scavenging capacities against the cation ABTS, peroxyl (ORAC), DPPH (RDCS), and hydroxyl (HOSC) radicals. Results showed that under the selected conditions, yeast strain LBE.11 was able to increase ORAC and HOSC radical scavenging by 50% and 67%, respectively. The second part of this study evaluated the impact of bran particle size, fermentation time, and baking time and temperature on the 100% ethanol extractable antioxidant capacities of whole wheat pizza crust. Results showed that pizza crusts produced with reduced bran particle size maintained antioxidant capacity throughout thermal processing. At 18 hrs of fermentation RDSC and TPC values of the pizza crusts were increased by 17% and 23%, respectively. Increasing baking temperature increased RDSC values by 14 and 17% for pizza crusts prepared with Lakin and Trego variety wheat, respectively. The third part of this study analyzed the in-vitro bioavailability of wheat antioxidants in baked pizza crusts. Antioxidant properties were evaluated by measuring total phenolic content, and radical scavenging capacities against the cation ABTS, peroxyl (ORAC), DPPH (RDCS), and hydroxyl (HOSC) radicals. Pizza crusts with higher available antioxidants may have a greater level of bio-available antioxidants. The final segment of this research was to develop a tri-fold for promoting the consumption of whole wheat foods. The tri-fold was designed to include food-specific knowledge, consumption consequences knowledge in addition to recipes and directions, and nutritional facts. Integrating research findings into outreach materials may be an effective way to increase functional food consumption. Results from these studies indicate that there are numerous ways to increase antioxidant levels in the diet.Item Enhancing the availability of natural antioxidants in wheat-based food ingredients and food products through improved post-harvest treatments and processing conditions(2007-04-20) Moore, Jeffrey Calvin; Yu, Liangli; Food Science; Digital Repository at the University of Maryland; University of Maryland (College Park, Md.)Wheat grain has significant antioxidant contents concentrated in the bran fraction, most of which may not be bioavailable in humans because they are not released from matrix materials during digestion. The present study developed solid-state enzymatic and yeast post-harvest treatments, and investigated the effects of these treatments and food processing on the extractable antioxidant properties of whole-wheat based food ingredients and food products. Antioxidant properties investigated in this study included scavenging capacities against cation ABTS radicals, peroxyl radicals (ORAC), hydroxyl radicals, and DPPH radicals, and total phenolic contents and phenolic acid compositions. The first part of this research developed and validated a high-throughput fluorometric hydroxyl radical scavenging capacity (HOSC) assay. The HOSC assay utilized a Fe(III)/H2O2 Fenton-like reaction to generate hydroxyl radicals, fluorescein as detector probe, trolox as an antioxidant standard, and area under the curve measurements to quantify scavenging capacity. The hydroxyl radical purity and potential solvent interference in the assay system were evaluated using electron spin resonance. The HOSC assay was found to have acceptable performance characteristics including linear range, accuracy, and reproducibility. The second part of this study investigated the potential of solid-state enzyme and yeast treatments to improve wheat bran antioxidant properties. Both enzyme and yeast treatments were capable of increasing available wheat bran antioxidant properties. Reaction parameters found to influence the effectiveness of these treatments to enhance wheat bran antioxidant properties included enzyme preparation and reaction moisture content for enzyme treatments, and yeast preparation along with dose and treatment time for yeast treatments. The final part of this research evaluated the effects of processing conditions including bran particle size, fermentation time, and baking conditions on the antioxidant properties of a whole-wheat pizza crust. Baking increased extractable antioxidant properties up to 82%. Fermentation time caused some significant increases, while bran particle size had no influence on extractable whole-wheat pizza crust antioxidant properties. This study suggests that post-harvest treatment of wheat bran and optimized processing conditions for whole-wheat food products are potential approaches for increasing their extractable antioxidant properties.Item Inhibitory Effect of Selected Spice and Fruit Seed Extracts on Lipid Oxidation in Fish Oil and Their Radical Scavenging and Antimicrobial Properties(2006-09-27) Luther, Marla West; Yu, Liangli; Food Science; Digital Repository at the University of Maryland; University of Maryland (College Park, Md.)Ethanol extracts of cumun-3 parsley, black currant, green river parsley, Chardonnay grape, Pinot noir grape and black raspberry seed flours and cranberry seed meal were evaluated for their capacity to suppress lipid oxidation, preserve fatty acids, inhibit microbial growth, and scavenge DPPH and peroxyl radicals (ORAC), and total phenolic content (TPC). All tested extracts suppressed lipid oxidation in fish oil. At a concentration range of 2.6-5.3 mg flour or meal equivalents/mL all extracts exhibited antibacterial activity against Escherichia coli and Listeria monocytogenes, except cumun-3 and green river parsley against L. monocytogenes. All tested seed flour and meal extracts exhibited DPPH radical quenching activity. Chardonnay exhibited the strongest ORAC of 663 µmol TE/g and highest TPC of 99 mg GAE/g seed flour. The data from this study suggest the potential of developing natural food preservatives from these seed flours and meal for improving food stability, quality, safety and consumer acceptance.