Download or read book Antioxidant Properties of Muscadine Grape Products written by Trivette Lashum Vaughan and published by . This book was released on 2003 with total page 74 pages. Available in PDF, EPUB and Kindle. Book excerpt: Keywords: muscadine grapes.

Download or read book Antioxidant Properties of Muscadine Grape Products written by and published by . This book was released on 2003 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt: Phenolic compounds present in grapes and wines may play a positive role in human nutrition, related to their positive protective action towards reducing the risks associated with heart disease and the scavenging properties toward free radicals associated with degenerative diseases. Noble and carlos grapes were either cold pressed at room temperature or hot pressed at 43 C followed by collection of their free run juices and fermentation to wines. Resulting pomaces were dried at 37 C, 49 C, and 60 C by convection and vacuum ovens. Juices, wines and pomaces were tested for total phenol content and antioxidant capacity via the oxygen radical absorbance capacity assay (ORAC). Carlos grape skin, seed and delipidized seed extracts were analyzed to determine their antioxidant activity in a safflower oil model system. Carlos grape skin and seed were dried at 60 C and extracted using ethyl acetate and water. The antioxidant activity of carlos grape extracts were compared to tert-butyl hydroquinone (TBHQ) and propyl gallate (PG). Three levels (60, 180 and 300 milliequivalents of gallic acid) of extract were tested in an oil model system using the oxidative stability instrument (OSI) and conjugated diene, to measure levels of antioxidant activity. The objective of this research was to study the effects of processing on muscadine juices, wines and pomaces and to study the antioxidant properties of muscadine extracts in a lipid model system. Results of processing effects indicated that noble hot pressed juice and noble wine showed a significantly higher level of total phenols and total antioxidant capacity than for carlos samples. Total phenols indicated that all noble pomaces were significantly higher than carlos pomaces. Antioxidant capacity indicated no significant difference between noble and carlos dried samples. Analysis by OSI showed that ethyl acetate seed extracts at a level of 300 milliequilvalents of gallic acid was significantly higher than TBHQ and PG. Oxidative inde.

Download or read book Anti glycative and Antioxidant Properties of Purple Muscadine and Concord Grape Juices and Their Wines written by Andrew Austin Brock and published by . This book was released on 2019 with total page 212 pages. Available in PDF, EPUB and Kindle. Book excerpt: The regular consumption of foods and beverages rich in powerful antioxidant phytochemicals has been associated with reduced risks of chronic diseases. For this reason, the antioxidative and anti-glycative activities of Concord and muscadine grape juices and wines were investigated. Though the total phenolics' content of muscadine and Concord grape beverages were similar, the H-ORACFL value of muscadine products were significantly greater than those of Concord grape products. Furthermore, muscadine juice and wine retarded bovine serum albumin glycation to a greater extent than Concord juice and when incubations were performed on equi-volumetric and -phenolic bases. When applied to Caco-2 cells, muscadine products exhibited significantly greater cellular antioxidant activity than the Concord products. Interestingly, the juices of each grape displayed significantly greater anti-glycative and cellular antioxidant activity than their wines. These results indicate that consumption of muscadine products may offer greater health benefits than that of Concord products.

Download or read book Effects of Muscadine Grape Products on Healthy and Type 2 Diabetic Subjects Blood Chemistry Antioxidant Capacity and Membrane Lipids written by and published by . This book was released on 2004 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt: Red wines and grape juices contain phenolic compounds with antioxidant properties that are protective against oxidative stress conditions such as hypertension, insulin resistance and Type 2 Diabetes (T2D). This study evaluated the effects of muscadine grapes processed as juice (MJ), wine (MW) and dealcoholized wine (DzW) on blood constituents, antioxidant capacity, and erythrocyte membrane lipids of free living T2D and control, non-diabetic subjects. Two Control groups, MJ- group and control without supplementation (CS); and three T2D groups, MJ, DzW and MW each consumed 150 ml of the grape product daily (except for CS) with meal for 28 days. Dietary information, anthropometry and blood sample analysis for erythrocyte membrane lipids, antioxidant capacity, glycated hemoglobin, insulin and electrolytes were carried out. Liver, renal and cardiac function tests were also evaluated. All tests performed at baseline were repeated 28 days post-treatment. Decreased levels of blood glucose and glycated hemoglobin post supplementation suggest better glycemic control, especially in the T2D- wine group. Low dietary chromium and biotin in all subjects indicate insulin inefficiency in stimulating glucose uptake. Reduced serum sodium and chloride levels among T2D- wine group after supplementation suggest reduced risk for hypertension. High folate and vitamin B12 levels in T2D- DzW indicate a favorable environment for homocysteine clearance and increased insulin sensitivity. Lowered triglyceride, total cholesterol and low density lipoprotein cholesterol in T2D taking DzW and MW suggest improved lipid metabolism. Decreased alanine aminotransferase (ALT) and aspartate transaminase (AST) in T2D- wine group indicate better insulin sensitivity and reduced risk of impaired liver function. In conclusion, T2D- wine and DzW groups exhibited improved serum lipids, ALT, AST and glutathione compared to T2D- juice group. Also, improved serum electrolyte and cardiac function in T2D- wine group.

Download or read book Effects of Muscadine Grape Products on Healthy and Type 2 Diabetic Subjects written by Akpene Esi Banini and published by . This book was released on 2004 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Evaluation of the Antioxidant and Biological Properties of Muscadine Grape Seed Extracts written by Montreka Yvonne Dansby and published by . This book was released on 2006 with total page 104 pages. Available in PDF, EPUB and Kindle. Book excerpt: Keywords: antioxidants, anti-microbial, anti-carcinogenic, grape seed, polyphenols, muscadines.

Download or read book Effect of Processing on the Antioxidant Activity and Other Quality Parameters of Muscadine Grape Juice written by Siddhi Thakkar and published by . This book was released on 2012 with total page 98 pages. Available in PDF, EPUB and Kindle. Book excerpt: Muscadine grapes are native to southeastern parts of the United States. They are widely processed into juices and wines. They contain high amounts of polyphenols that are generally known to have high levels of antioxidant activity, offering potential health benefits. Since the juice is always consumed after processing, the effect of processing on the antioxidant activity and other quality parameters needs to be determined. Unpasteurized Muscadine grape juice was obtained from Paulk vineyards in Georgia. Juice was thermally pasteurized at 85 °C for 53 s. To obtain microbiologically safe conditions for High Pressure Processing (HPP) of juice, microbial equivalence between thermal processing and HPP was established using Saccharomyces cerevisiae strain. For HPP, the juice was vacuum packed in pouches and processed at pressures ranging from 275 - 425 MPa for 5 - 15 min. Total phenolics in juice samples were measured using Folin - Ciocalteu method. The antioxidant activity was determined using chemical antioxidant assay - Oxygen Radical Absorbance Capacity (ORAC) and biological antioxidant assay - Cellular Antioxidant Activity (CAA) assay. 'Difference from Control' sensory test was performed to find the overall difference in the sensory quality of unpasteurized and processed juice samples. The effect storage time and temperature on total phenolics, ORAC value, color and ellagic acid content was determined for the processed juice samples. Results showed no significant change in total phenolics and ORAC value, after processing. Cellular antioxidant activity increased significantly in high pressure processed sample as compared to thermally processed sample. No overall difference was perceived during sensory evaluation between any of the samples. During storage, total phenolics and ORAC value decreased with time, but the choice of process had no impact on these parameters. Browning index (BI) calculated from measured color indicators, was different for thermally processed and high pressure processed samples, but both samples showed an increase in the BI with time. Ellagic acid content was found to be higher in high pressure processed storage samples compared to unpasteurized and thermally processed samples. Thus, HPP did not offer any special benefit over traditional thermal processing for Muscadine grape juice.

Download or read book Hydrolytic and Antioxidant Properties of Ellagic Acid and Its Precursors Present in Muscadine Grape written by Joonhee Lee and published by . This book was released on 2004 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Grape Seeds written by José Manuel Lorenzo Rodríguez and published by . This book was released on 2016 with total page 248 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book reviews the role of bioactive compounds in grape seed and their beneficial effects. Among the 11 chapters, the authors also discuss the composition, biological activity, and potential applications of grape seeds in the food industry and the health effects of grape seed extracts. As in other matrices, the presence of bioactive molecules in grape seed is related to several factors like grape varieties, climatic and soil conditions, vinification processes, winemaking procedures, extraction techniques and finally evaluation protocols. Chapter 1 addresses the extraction methodologies to obtain biomolecules of interest from grape seed, from the conventional to the most innovative. Chapter 2 discusses the most important and used methods to evaluate the antioxidant capacity of grape seed. Chapter 3 is focused on how flavonoids could modulate the body homeostasis acting directly on the gastrointestinal tract, explaining their effects on obesity-related pathologies. Chapter 4, using liquid chromatographic and mass detection techniques, centers on flavanols, one of the most important types of polyphenols occurring in grape seed. Chapter 5 complements Chapter 2 in evaluating total antioxidant capacity considering that antioxidant activity is usually due to different antioxidants present in grape seed. Chapter 6 studies the effects of polyphenolic extracts in arterial hypertension and oxidative stress via glutathione-peroxidase. Chapter 7 revises the antioxidant properties of grape seed in the conservation of different meat products and dose effect to increasing the shelf life of these products. Chapter 8 shows the potential application of developing new products with healthier characteristics to garner greater consumer acceptance using grape seed in their formulations. Chapter 9 provides a review of the composition and nutritional value of the majority compounds (fatty acid, amino acid and mineral profile), showing the potential application of the use of grape seed as a food supplement to improve the human diet. Chapter 10 indicates the potent antimicrobial activity of grape seed extract against many different microorganisms due to the presence of flavan-3-ols, inhibiting their growth, and potential applications in the food or pharmaceutical industries or even in the medical field. Chapter 11 is focused on the potential use of bioactive compounds in grape seed extract as a remedy against lipid oxidation of meat products.

Download or read book Changes in Phenolics and Antioxidant Activity of Muscadine Grape Cultivars During Berry Development and Ripening written by Alfred P. Mbele and published by . This book was released on 2005 with total page 156 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Evaluation of the Antioxidant and Biological Properties of Muscadine Grape Seed Extracts written by and published by . This book was released on 2004 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt: The objectives of this research were i) to optimize extraction of phenolic compounds from muscadine grape seeds using food grade solvents, ii) to characterize and quantify the phenolic compounds present in Carlos muscadine grape seed extracts, iii) to assess the oxidative stability of the grape seed extract, iv) to evaluate the antimicrobial activity of the optimal muscadine grape seed extract, and v) to evaluate the effect of muscadine grape seed extract on MCF-10A breast cells. Carlos muscadine grape seeds were manually removed from the skin and pulp, then freeze-dried or oven-dried. Phenolic compounds were extracted from muscadine grape seeds using a Dionex Accelerated Solvent ExtractorÒ 200 following a two factor composite design. The two factors were solvent and temperature. Ethanol in combination with water and ethyl acetate in combination with water were evaluated in this research. Solvent percentages ranged from 35% to 95% and temperature ranged from 75°C to 150°C. Optimal extraction conditions were determined using the Folin-Ciocalteu and oxygen radical absorbance capacity assays. Identification and quantification of the phenolic compounds were determined by high performance liquid chromatography with mass spectroscopy. The optimal extraction conditions for the highest recovery of phenolic compounds consisted of the freeze-dried seeds extracted with 65% ethanol and 35% water at 150°C, with total phenolic and oxygen radical absorbance capacity values of 5.87 mg GAED and 60.32 mM-TED of seeds, respectively. The four major phenolic compounds quantified in the muscadine grape seed extract were epicatechin, catechin, gallic acid and ellagic acid. Oxidative stability index of the muscadine grape seed extract resulted in an induction period of 4.6 hours. In the antimicrobial study, both muscadine grape seed extract and ellagic acid inhibited the growth of E. coli 0157:H7, Listeria monocytogenes, and Salmonella typhimur.

Download or read book Muscadine Health written by and published by Lulu.com. This book was released on with total page 81 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Chemical and Economic Analysis of a Value added Product from Muscadine Grape Pomace written by Jorge Alfredo Cardona Ponce and published by . This book was released on 2007 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt: Although processing positively influenced polymerization and stability of polyphenolics, antioxidant capacity was significantly decreased. Initially, high temperature, low concentration of polyphenolics, oxygen exposure, and high pH environment were considered major factors that affected polyphenolic content and bioactive characteristics. Latter information indicated that such factors had a significant effect on the polyphenolics antioxidant capacity but only a small change on their concentration. Vacuum drying showed the best results for maintaining polyphenolics concentration and preserving their antioxidant capacity following fermentation. Fermentation proved to be a more practical procedure than solid phase isolation to eliminate or reduce sugars without putting the valuable nutritional characteristics of the final product at risk. Fermentation following a simple concentration step was an economical way to obtain polyphenolics from muscadine grape skins. Results from three isolation techniques suggested that a simple muscadine grape by-product concentration followed by a drying operation can be suitable and profitable for a typical muscadine producer. This process could be adjusted and implemented by any fruit or vegetable processor to estimate the potential increase in profit of their additional by-product operation.

Download or read book Grapes written by Sandra Thomas and published by . This book was released on 2017 with total page 199 pages. Available in PDF, EPUB and Kindle. Book excerpt: The grape is one of the most important horticultural crops in the world with an annual production greater than 77 million tons in the year 2013. The majority of harvested fruit is processed into wine, but it is also consumed fresh, processed into raisins, juices, jams, etc. Grapes, wines and derived products contain large amounts of phytochemicals especially phenolic compounds which offer health benefits. This book discusses antioxidant activities and health benefits of grapes in further detail.

Download or read book Products and Utilization of Muscadine Grapes written by W. J. Young and published by . This book was released on 1920 with total page 50 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Bioactives in Fruit written by Margot Skinner and published by John Wiley & Sons. This book was released on 2013-06-14 with total page 544 pages. Available in PDF, EPUB and Kindle. Book excerpt: For centuries we have known that fruit is important for health, but we are only just beginning to fully understand why. Bioactives in Fruit: Health Benefits and Functional Foods aims to summarise some of our current knowledge on the bioactive compounds that are associated with the health benefits of specific fruits with a strong emphasis on the validation of health benefits by human intervention trials. Reflecting the current interest in food and health, the book includes strategies to retain and enhance the bioactives in fruit through breeding, growing conditions, fruit storage, processing into ingredients and production of functional foods. To accomplish this task authors with expertise in biology, chemistry, pharmacology, food science, nutrition, medicine, and horticulture have contributed. They come from universities, government and industry funded research institutes and biotechnology and food companies in Europe, the United States, Asia and New Zealand to give the book a broad perspective. This book, describing fruit bioactives, their health benefits when consumed as a food and related topics regarding their development into fresh or processed functional foods, will be of use to postgraduate students, researchers, functional food product developers, food regulators and anyone who has curiosity about why fruit is good for you. The information contained within will provide plant breeders with new targets for the development of value-added horticultural products, and will also provide nutritionists and dieticians with a useful resource for developing strategies to assist in preventing or slowing disease onset or severity. Bioactives in Fruit: Health Benefits and Functional Foods is a major resource which will be required reading for anyone working in the fields of health and functional foods.

Download or read book Plant Antioxidants and Health written by Halina Maria Ekiert and published by Springer. This book was released on 2022-06-26 with total page 861 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book provides a comprehensive reference guide to plant-derived antioxidants, their beneficial effects, mechanisms of action, and role in disease prevention and improving general health (anti-ageing effect). The content is divided into three main parts, the first of which covers various antioxidants (such as polyphenols, carotenoids, tocopherols, tocotrienols, glutathione, ascorbic acid), their origins, plant biochemistry and industrial utilization. In turn, the book’s second, main part focuses on antioxidants’ beneficial health effects, explains biochemical fundamentals such as the free radical theory and oxidative stress, and discusses antioxidants’ role in e.g. cancer, cardiovascular diseases, inflammation, degenerative diseases and ageing. The third part reviews general laboratory methods for antioxidant screening, preservation and determination. Written by an international team of experts, this highly interdisciplinary book will benefit a broad range of health professionals and researchers working in biochemistry, biotechnology, nutrition, plant science and food chemistry. It offers an indispensable, up-to-date guide for anyone interested in antioxidants and the role of a plant-based diet in disease prevention and control