LIVIVO - Search results -

Search results

Result 1 - 10 of total 12

Search options

Article: Antioxidant activity of chia flour as a food supplement in a cellular model: Repercussions of processing and

Lucini Mas, Agustin / Sabatino, María Eugenia / Theumer, Martin Gustavo / Wunderlin, Daniel Alberto / Baroni, María Verónica

Heliyon

2024 Volume 10, Issue 1, Page(s) e24125

Abstract: Food processing and digestion can alter bioactive compound composition of food, affecting their potential biological activity. In this study, we evaluated the direct and protective antioxidant effects of polyphenols extracted from defatted chia flour ( ... ...

Abstract	Food processing and digestion can alter bioactive compound composition of food, affecting their potential biological activity. In this study, we evaluated the direct and protective antioxidant effects of polyphenols extracted from defatted chia flour (DCF) (salviaflaside, rosmarinic and fertaric acid as major compounds), sweet cookies supplemented with DCF (CFC) (same major compounds), and their digested fractions (rosmarinic acid, salviaflaside, fertaric and salvianolic E/B/L acid as major compounds) in HepG2 cells in basal and in oxidative stress conditions. DCF showed protective antioxidant effects by decreasing reactive oxygen species (ROS) and protein oxidation products (POP) while increasing reduced glutathione (GSH). Additionally, CFC revealed similar protective effects and even showed enhanced modulation of the antioxidant system due to the activation of antioxidant enzymes. However, the digested fractions only decreased ROS, indicating continued antioxidant effects. This study underscores the importance of evaluating manufacturing and digestion effects to confirm a food's antioxidant properties.
Language	English
Publishing date	2024-01-05
Publishing country	England
Document type	Journal Article
ZDB-ID	2835763-2
ISSN	2405-8440
ISSN	2405-8440
DOI	10.1016/j.heliyon.2024.e24125
Database	MEDical Literature Analysis and Retrieval System OnLINE

Order via subito

This service is chargeable due to the Delivery terms set by subito. Orders including an article and supplementary material will be classified as separate orders. In these cases, fees will be demanded for each order.

Article: The Effects of Chia Defatted Flour as a Nutritional Supplement in C57BL/6 Mice Fed a Low-Quality Diet.

Lucini Mas, Agustin / Canalis, Alejandra Mariel / Pasqualini, María Eugenia / Wunderlin, Daniel Alberto / Baroni, María Verónica

Foods (Basel, Switzerland)

2024 Volume 13, Issue 5

Abstract: Today, consumption of diets rich in saturated fat and fructose, associated with a variety of metabolic deregulations, has increased. The aim of this study was to evaluate the effect of dietary supplementation with a residue of defatted chia seed on a ... ...

Abstract	Today, consumption of diets rich in saturated fat and fructose, associated with a variety of metabolic deregulations, has increased. The aim of this study was to evaluate the effect of dietary supplementation with a residue of defatted chia seed on a diet with low nutritional quality. To do this, C57BL/6 male mice were fed with the Control (C), Low-Nutritional-Quality (LNQ), or supplemented-with-chia-defatted-flour (LNQ+C) diets. After 12 weeks, the glucose and lactate levels were determined in the serum, liver, and kidney, along with reactive oxygen species (ROS) levels, antioxidant enzyme activity, reduced glutathione (GSH), and protein oxidation (AOPP). The LNQ diet increased the glucose and lactate levels (+25% and +50% approx. in the liver, with respect to the control group) and generated oxidative stress by modifying the levels of ROS and the activity of antioxidant enzymes, causing oxidative damage to proteins (+12% in the liver, with respect to the control). Chia supplementation helped to restore the glucose to control levels and modulate the endogenous antioxidant system, resulting in a decrease in protein oxidation products with no differences compared to the control group. In conclusion, supplementation with chia showed beneficial effects on the general health of mice, even when fed a low-nutritional-quality diet.
Language	English
Publishing date	2024-02-23
Publishing country	Switzerland
Document type	Journal Article
ZDB-ID	2704223-6
ISSN	2304-8158
ISSN	2304-8158
DOI	10.3390/foods13050678
Database	MEDical Literature Analysis and Retrieval System OnLINE

Order via subito

Article: Chia Oil Microencapsulation Using Tannic Acid and Soy Protein Isolate as Wall Materials.

Gimenez, Paola Alejandra / Lucini Mas, Agustín / Ribotta, Pablo Daniel / Martínez, Marcela Lilian / González, Agustín

Foods (Basel, Switzerland)

2023 Volume 12, Issue 20

Abstract: The use of proteins to produce oil-containing microcapsules has been previously analyzed; however, their chemical modification, in order to improve their performance as wall materials, is a strategy that has not been widely developed yet. This study ... ...

Abstract	The use of proteins to produce oil-containing microcapsules has been previously analyzed; however, their chemical modification, in order to improve their performance as wall materials, is a strategy that has not been widely developed yet. This study aimed to analyze the chemical modification of the proteins through cross-linking reactions with tannic acid and to evaluate their performance as wall materials to the microencapsulation of oils rich in polyunsaturated fatty acids. The cross-linking reaction of isolated soy protein and tannic acid was carried out at pH 10-11 and 60 °C. Subsequently, emulsions were made with a high-speed homogenizer and microcapsules were obtained by spray drying. Microcapsules were characterized by particle size, morphology (SEM), total pore area and % porosity (mercury intrusion methodology), superficial properties (contact angle), and size distribution of oil droplets (by laser diffraction). Additionally, encapsulation efficiency was determined as a function of total and surface oil. Oil chemical stability and quality were studied by Rancimat, hydroperoxide values, and fatty acid profiles. In addition, a storage test was performed for 180 days, and released oil and polyphenols were determined by in vitro gastric digestion. Moreover, the fatty acid composition of the oil and the total polyphenol content and antioxidant capacity of polyphenols were analyzed. The results showed that spray-dried microcapsules had an encapsulation efficiency between 54 and 78%. The oxidative stability exhibited a positive correlation between the amount of polyphenols used and the induction time, with a maximum of 27 h. The storage assay showed that the peroxide value was lower for those cross-linked microcapsules concerning control after 180 days. After the storage time, the omega-3 content was reduced by 49% for soy protein samples, while cross-linked microcapsules maintained the initial concentration. The in-vitro digestion assay showed a decrease in the amount of oil released from the cross-linked microcapsules and an increase in the amount of polyphenols and a higher antioxidant capacity for all samples (for example, 238.10 mgGAE/g and 554.22 mg TE/g for undigested microcapsules with TA 40% versus 322.09 mgGAE/g and 663.61 mg TE/g for digested samples). The microcapsules showed a high degree of protection of the encapsulated oil, providing a high content of polyunsaturated fatty acids (PUFAS) and polyphenols even in prolonged storage times.
Language	English
Publishing date	2023-10-19
Publishing country	Switzerland
Document type	Journal Article
ZDB-ID	2704223-6
ISSN	2304-8158
ISSN	2304-8158
DOI	10.3390/foods12203833
Database	MEDical Literature Analysis and Retrieval System OnLINE

Order via subito

Article: Dietary supplementation with chia polyphenols alleviates oxidative stress and improves egg nutritional quality in Japanese quails under heat stress.

Lucini Mas, Agustín / Bonansea, Rocío Inés / Fernandez, María Emilia / Kembro, Jackelyn Melissa / Labaque, María Carla / Wunderlin, Daniel Alberto / Baroni, María Verónica

Journal of thermal biology

2022 Volume 111, Page(s) 103421

Abstract: Heat stress in poultry is a major concern, especially in regions with hot summers and scarce cooling infrastructure. Dietary supplementation with antioxidants, such as polyphenols, has risen as a strategy to mitigate the physiological consequences of ... ...

Abstract	Heat stress in poultry is a major concern, especially in regions with hot summers and scarce cooling infrastructure. Dietary supplementation with antioxidants, such as polyphenols, has risen as a strategy to mitigate the physiological consequences of heat stress. A by-product of the extraction of oil from chia seeds, which is discarded if not used, could be a possible source of polyphenols. The aim of the present study was to evaluate the effects of dietary supplementation with polyphenols from defatted chia seed cake on the general performance, and oxidative status of Japanese quail exposed to heat stress. Furthermore, productive performance, egg quality and yolk fatty acid composition were also assessed. A total of 36 females (96 days of age) were randomly assigned to different diets: BASAL (control), LDCP (low dose of chia polyphenols), or HDCP (high dose of chia polyphenols). Half the animals in each diet group were exposed to 34 °C for 9 h a day (Heat Stress; HS), while the other half remained at the standard 24 °C (No Heat Stress; NHS). After 23 days of experimental conditions, animals under HS showed higher body temperatures and time spent panting, but lower egg laying rate. Moreover, HS modulated the activity of catalase and glutathione peroxidase enzymes, increasing lipid peroxidation in serum and liver; and increased saturated fatty acids in egg yolk. Supplementation with chia polyphenols helped to mitigate the HS effects, especially on glutathione peroxidase activity, decreasing lipid peroxidation. In addition, supplementation with HDCP showed the highest proportion of polyunsaturated fatty acids in liver and egg yolk. In conclusion, the use of defatted chia seed cake could represent a sustainable strategy to mitigate heat stress effects on Japanese quail, due to its capacity to decrease oxidative stress and improve the nutritional quality of egg, while decreasing the amount of waste generated by the food industry.
MeSH term(s)	Animals ; Female ; Animal Feed/analysis ; Antioxidants/pharmacology ; Coturnix/physiology ; Diet/veterinary ; Dietary Supplements ; Fatty Acids/pharmacology ; Glutathione Peroxidase ; Oxidative Stress
Chemical Substances	Antioxidants ; Fatty Acids ; Glutathione Peroxidase (EC 1.11.1.9) ; Salvia hispanica seed extract
Language	English
Publishing date	2022-12-05
Publishing country	England
Document type	Journal Article ; Randomized Controlled Trial, Veterinary
ZDB-ID	1498364-3
ISSN	1879-0992 ; 0306-4565
ISSN (online)	1879-0992
ISSN	0306-4565
DOI	10.1016/j.jtherbio.2022.103421
Database	MEDical Literature Analysis and Retrieval System OnLINE

Full text online

Accessible to users with ZB MED library card

Order via subito

Details ▾
- Full text online
- Order with fees

Article ; Online: Novel cookie formulation with defatted sesame flour: Evaluation of its technological and sensory properties. Changes in phenolic profile, antioxidant activity, and gut microbiota after simulated gastrointestinal digestion.

Lucini Mas, Agustin / Brigante, Federico I / Salvucci, Emiliano / Ribotta, Pablo / Martinez, Marcela L / Wunderlin, Daniel A / Baroni, María V

Food chemistry

2022 Volume 389, Page(s) 133122

Abstract: Defatted sesame flour (DSF), a coproduct of the sesame oil extraction process, is often discarded despite having high polyphenol content. The aim of this study was to improve the antioxidant properties of cookies with increasing amounts of DSF (5, 10, ... ...

Abstract	Defatted sesame flour (DSF), a coproduct of the sesame oil extraction process, is often discarded despite having high polyphenol content. The aim of this study was to improve the antioxidant properties of cookies with increasing amounts of DSF (5, 10, and 20%) and study its impact on processing and gastrointestinal digestion. Besides, we evaluated the effect of this incorporation on the technological and sensory properties of cookies. The formulation with 10% (SFC10) showed technological quality similar to control, and was the most accepted by consumers. After baking, 13 out of 25 polyphenols from DSF were observed, and only 19% of the initial SFC10 polyphenols would be potentially absorbed after digestion. Besides, the addition of DSF benefits the microbiota composition after colonic fermentation. In conclusion, supplementation with 10% of DSF in cookies improves sensorial acceptance and antioxidant properties, without affecting the technological ones.
MeSH term(s)	Antioxidants/metabolism ; Digestion ; Flour/analysis ; Gastrointestinal Microbiome ; Phenols/analysis ; Polyphenols/analysis ; Sesamum/metabolism
Chemical Substances	Antioxidants ; Phenols ; Polyphenols
Language	English
Publishing date	2022-04-29
Publishing country	England
Document type	Journal Article
ZDB-ID	243123-3
ISSN	1873-7072 ; 0308-8146
ISSN (online)	1873-7072
ISSN	0308-8146
DOI	10.1016/j.foodchem.2022.133122
Database	MEDical Literature Analysis and Retrieval System OnLINE

Full text online

Accessible to users with ZB MED library card

In stock of ZB MED Bonn / Germany

Z 3634: Show issues

Order via subito

Inter-library loan at ZB MED

Your chosen title can be delivered directly to ZB MED Cologne location if you are registered as a user at ZB MED Cologne.

Details ▾

Article: Novel cookie formulation with defatted sesame flour: Evaluation of its technological and sensory properties. Changes in phenolic profile, antioxidant activity, and gut microbiota after simulated gastrointestinal digestion

Lucini Mas, Agustin / Brigante, Federico I. / Salvucci, Emiliano / Ribotta, Pablo / Martinez, Marcela L. / Wunderlin, Daniel A. / Baroni, María V.

Food chemistry. 2022 Sept. 30, v. 389

2022

Abstract	Defatted sesame flour (DSF), a coproduct of the sesame oil extraction process, is often discarded despite having high polyphenol content. The aim of this study was to improve the antioxidant properties of cookies with increasing amounts of DSF (5, 10, and 20%) and study its impact on processing and gastrointestinal digestion. Besides, we evaluated the effect of this incorporation on the technological and sensory properties of cookies. The formulation with 10% (SFC10) showed technological quality similar to control, and was the most accepted by consumers. After baking, 13 out of 25 polyphenols from DSF were observed, and only 19% of the initial SFC10 polyphenols would be potentially absorbed after digestion. Besides, the addition of DSF benefits the microbiota composition after colonic fermentation. In conclusion, supplementation with 10% of DSF in cookies improves sensorial acceptance and antioxidant properties, without affecting the technological ones.
Keywords	antioxidant activity ; antioxidants ; cookies ; coproducts ; fermentation ; flour ; food chemistry ; gastrointestinal system ; in vitro digestion ; intestinal microorganisms ; polyphenols ; sesame oil
Language	English
Dates of publication	2022-0930
Publishing place	Elsevier Ltd
Document type	Article
ZDB-ID	243123-3
ISSN	1873-7072 ; 0308-8146
ISSN (online)	1873-7072
ISSN	0308-8146
DOI	10.1016/j.foodchem.2022.133122
Database	NAL-Catalogue (AGRICOLA)

Full text online

Accessible to users with ZB MED library card

In stock of ZB MED Bonn / Germany

Z 3634: Show issues

Order via subito

Inter-library loan at ZB MED

Your chosen title can be delivered directly to ZB MED Cologne location if you are registered as a user at ZB MED Cologne.

Details ▾

Article: Authenticity assessment of commercial bakery products with chia, flax and sesame seeds: Application of targeted and untargeted metabolomics results from seeds and lab-scale cookies

Brigante, Federico I. / Lucini Mas, Agustin / Erban, Alexander / Fehrle, Ines / Martinez-Seidel, Federico / Kopka, Joachim / Wunderlin, Daniel A. / Baroni, Maria V.

Food control. 2022 Oct., v. 140

2022

Abstract: Usually the investigations in food authenticity focus on the discovery of new markers in laboratory-made products. However, tests in commercial products are indispensable yet rarely performed. This work presents the application of the discovered markers ... ...

Abstract	Usually the investigations in food authenticity focus on the discovery of new markers in laboratory-made products. However, tests in commercial products are indispensable yet rarely performed. This work presents the application of the discovered markers of chia, flax and sesame seeds in two previous studies carried out by HPLC-MS/MS and GC-MS. A set of commercial bakery products was analyzed by the same workflows to assess their authenticity regarding the declaration of the seeds in the ingredients list and the package. Presence or absence of the seeds was determined by evaluation of the corresponding markers in the products. All the bakery products passed the evaluation process and were declared as authentic by both analytical techniques. Markers coming from both techniques for each of the seeds were complementary since using them as groups represents a major advantage when studying food adulteration.
Keywords	Salvia hispanica ; adulterated foods ; flax ; food safety ; metabolomics ; product authenticity
Language	English
Dates of publication	2022-10
Publishing place	Elsevier Ltd
Document type	Article
ZDB-ID	1027805-9
ISSN	0956-7135
ISSN	0956-7135
DOI	10.1016/j.foodcont.2022.109114
Database	NAL-Catalogue (AGRICOLA)

Full text online

Accessible to users with ZB MED library card

In stock of ZB MED Bonn / Germany

Z 5255: Show issues

Order via subito

Inter-library loan at ZB MED

Your chosen title can be delivered directly to ZB MED Cologne location if you are registered as a user at ZB MED Cologne.

Details ▾

Article: Chemical profile and bioaccessibility of polyphenols from wheat pasta supplemented with partially-deoiled chia flour

Pigni, Natalia B / Aranibar, Carolina / Lucini Mas, Agustín / Aguirre, Alicia / Borneo, Rafael / Wunderlin, Daniel / Baroni, M. Verónica

Lebensmittel-Wissenschaft + [i.e. und] Technologie. 2020 Apr., v. 124

2020

Abstract: The by-product obtained after the oil extraction from chia seeds has been used to produce supplemented wheat pasta, generating a food product with improved nutritional quality. In a previous work, we have demonstrated its technological feasibility, as ... ...

Abstract	The by-product obtained after the oil extraction from chia seeds has been used to produce supplemented wheat pasta, generating a food product with improved nutritional quality. In a previous work, we have demonstrated its technological feasibility, as well as its good acceptance by semi-trained judges. One of the enhanced nutritional properties of the supplemented pasta was the antioxidant capacity. In the present work, we characterize the phenolic composition of partially-deoiled chia flour and the supplemented pasta by HPLC-MS/MS. Fourteen polyphenols, mostly phenolic acids, have been identified in the acetone/water (4:1) extract. The two major components were rosmarinic acid and its glycoside (salviaflaside). The study of the effects of cooking on the phenolic profile showed that many bioactive components of chia seeds remain stable at the moment of intake. Finally, the bioaccessibility of the polyphenols has been assessed through an in vitro simulation of human gastrointestinal digestion.
Keywords	Salvia hispanica ; acetone ; antioxidant activity ; bioactive compounds ; bioavailability ; byproducts ; cooking ; flour ; gastrointestinal system ; glycosides ; high performance liquid chromatography ; in vitro digestion ; mass spectrometry ; nutritive value ; oils ; pasta ; phenolic acids ; polyphenols ; rosmarinic acid ; seeds ; wheat
Language	English
Dates of publication	2020-04
Publishing place	Elsevier Ltd
Document type	Article
ZDB-ID	241369-3
ISSN	0460-1173 ; 0023-6438
ISSN	0460-1173 ; 0023-6438
DOI	10.1016/j.lwt.2020.109134
Database	NAL-Catalogue (AGRICOLA)

Full text online

Accessible to users with ZB MED library card

In stock of ZB MED Bonn / Germany

Z 2634: Show issues

Order via subito

Inter-library loan at ZB MED

Your chosen title can be delivered directly to ZB MED Cologne location if you are registered as a user at ZB MED Cologne.

Details ▾

Article: Targeted metabolomics to assess the authenticity of bakery products containing chia, sesame and flax seeds

Brigante, Federico I / Lucini Mas, Agustín / Pigni, Natalia B / Wunderlin, Daniel A / Baroni, María V

Food chemistry. 2020 May 15, v. 312

2020

Abstract: Food fraud is perpetrated with increasing frequency along the food chain, triggering the need for new and modern tools to detect food authenticity. Chia, flax and sesame seeds are well known for the good nutritional characteristics of their oils, but ... ...

Abstract	Food fraud is perpetrated with increasing frequency along the food chain, triggering the need for new and modern tools to detect food authenticity. Chia, flax and sesame seeds are well known for the good nutritional characteristics of their oils, but there is a lack of knowledge regarding the authenticity of these seeds and food products containing them as well. In the present work, we propose a method based on targeted metabolomics to identify the polyphenols present in seeds, which can be used as markers of authenticity. We tentatively identified 44 polyphenols in the different seeds by HPLC-DAD-ESI-qTOF (MS/MS). Chemometrics allowed the selection of 12 compounds, which are nominated as novel markers for seed authentication. Some of these compounds were also found in a lab-scale preparation of cookies supplemented with the studied seeds. The proposed chemical markers resisted the baking process, representing good candidates to be used in the authentication of raw material and bakery products containing these seeds.
Keywords	Salvia hispanica ; baking ; chemometrics ; cookies ; flax ; food chain ; food fraud ; linseed ; metabolomics ; nutritive value ; oils ; polyphenols ; product authenticity ; raw materials ; seeds ; sesame seed ; tandem mass spectrometry
Language	English
Dates of publication	2020-0515
Publishing place	Elsevier Ltd
Document type	Article
ZDB-ID	243123-3
ISSN	1873-7072 ; 0308-8146
ISSN (online)	1873-7072
ISSN	0308-8146
DOI	10.1016/j.foodchem.2019.126059
Database	NAL-Catalogue (AGRICOLA)

Full text online

Accessible to users with ZB MED library card

In stock of ZB MED Bonn / Germany

Z 3634: Show issues

Order via subito

Inter-library loan at ZB MED

Your chosen title can be delivered directly to ZB MED Cologne location if you are registered as a user at ZB MED Cologne.

Details ▾

Article ; Online: Targeted metabolomics to assess the authenticity of bakery products containing chia, sesame and flax seeds.

Brigante, Federico I / Lucini Mas, Agustín / Pigni, Natalia B / Wunderlin, Daniel A / Baroni, María V

Food chemistry

2019 Volume 312, Page(s) 126059

Abstract	Food fraud is perpetrated with increasing frequency along the food chain, triggering the need for new and modern tools to detect food authenticity. Chia, flax and sesame seeds are well known for the good nutritional characteristics of their oils, but there is a lack of knowledge regarding the authenticity of these seeds and food products containing them as well. In the present work, we propose a method based on targeted metabolomics to identify the polyphenols present in seeds, which can be used as markers of authenticity. We tentatively identified 44 polyphenols in the different seeds by HPLC-DAD-ESI-qTOF (MS/MS). Chemometrics allowed the selection of 12 compounds, which are nominated as novel markers for seed authentication. Some of these compounds were also found in a lab-scale preparation of cookies supplemented with the studied seeds. The proposed chemical markers resisted the baking process, representing good candidates to be used in the authentication of raw material and bakery products containing these seeds.
MeSH term(s)	Chromatography, High Pressure Liquid ; Cooking ; Flax/chemistry ; Flax/metabolism ; Food ; Metabolomics ; Plant Oils/chemistry ; Polyphenols/analysis ; Seeds/chemistry ; Sesamum/chemistry ; Sesamum/metabolism ; Tandem Mass Spectrometry
Chemical Substances	Plant Oils ; Polyphenols
Language	English
Publishing date	2019-12-18
Publishing country	England
Document type	Journal Article
ZDB-ID	243123-3
ISSN	1873-7072 ; 0308-8146
ISSN (online)	1873-7072
ISSN	0308-8146
DOI	10.1016/j.foodchem.2019.126059
Database	MEDical Literature Analysis and Retrieval System OnLINE

Full text online

Accessible to users with ZB MED library card

In stock of ZB MED Bonn / Germany

Z 3634: Show issues

Order via subito

Inter-library loan at ZB MED

Your chosen title can be delivered directly to ZB MED Cologne location if you are registered as a user at ZB MED Cologne.

Details ▾

To top

More links

Kategorien

Order via subito

More links

Kategorien

Order via subito

More links

Kategorien

Order via subito

Full text online

More links

Kategorien

Order via subito

Full text online

More links

Kategorien

In stock of ZB MED Bonn / Germany

Order via subito

Inter-library loan at ZB MED

Full text online

More links

Kategorien

In stock of ZB MED Bonn / Germany

Order via subito

Inter-library loan at ZB MED

Full text online

More links

Kategorien

In stock of ZB MED Bonn / Germany

Order via subito

Inter-library loan at ZB MED

Full text online

More links

Kategorien

In stock of ZB MED Bonn / Germany

Order via subito

Inter-library loan at ZB MED

Full text online

More links

Kategorien

In stock of ZB MED Bonn / Germany

Order via subito

Inter-library loan at ZB MED

Full text online

More links

Kategorien

In stock of ZB MED Bonn / Germany

Order via subito

Inter-library loan at ZB MED