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Antioxidative properties of autumn olive (Elaeagnus umbellata) fruits according to the method of fruit preservation and solvent used in extraction

Zglińska Klara, Rygało-Galewska Anna, Niemiec Tomasz

Polish Technical Review

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2022

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No. 1

19--23

EN

Fruits of autumn olive (Elaeagnus umbellata) are the abundant source of antioxidative substances such as carotenoids, polyphenols, flavonoids, fat-soluble vitamins and Vitamin C. The conducted study was aimed at the selection of the optimum method for extraction of berries. To this end, two methods for preservation of the berries were compared: drying at 60°C and freeze-drying (lyophilisation) and two types of solvent, employed in the extraction: water and methanol. The results showed that the methanol extracts produced from lyophilized fruits were characterized by the highest antioxidative activity.

PL

Owoce oliwnika baldaszkowatego (łac. Elaeagnus umbellata, ang. Autumn olive) są bogatym źródłem substancji antyoksydacyjnych, takich jak karotenoidy, polifenole, flawonoidy, witaminy rozpuszczalne w tłuszczach oraz witamina C. Przeprowadzone badanie miało na celu wybranie optymalnej metody ekstrakcji jagód. W tym celu porównano dwie metody utrwalania owoców: suszenie w 60°C i liofilizację oraz dwa rodzaje rozpuszczalników użytych do ekstrakcji: wodę i metanol. Wyniki wykazały, że najwyższą aktywnością antyoksydacyjną charakteryzowały się ekstrakty metanolowe wykonane z owoców liofilizowanych.

2

Effect of oat β-glucan on in vitro digestion characteristics of set-type yogurt

Qu Xiaoqing, Li Bo, Yang Wei, Nazarenko Yuliya

Acta Innovations

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2022

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no. 43

5--14

EN

The main objective of the study was to evaluate the effect of added 0.3% (w/w) oat β-glucan (OG) in set-type yogurt on its protein digestion using an in vitro gastrointestinal model. During gastric digestion phase, the amount of soluble proteins and peptides increased to 25% and 40% for control yogurt (yogurt without OG) and 0.3% OG yogurt, respectively. Buccal digestion has little effect on the structure of yogurts, while large spherical vesicles were formed for both control yogurt and 0.3% OG yogurt after gastric digestion. The presence of 0.3% OG promoted the hydrolysis of yogurt in the gastric digestion phase and caused higher antioxidant activity. Compared with that of control yogurt, the inhibition of cholesterol solubility of 0.3% OG yogurt showed no differences after buccal digestion but significantly higher after gastrointestinal digestion (21.3% for gastric and 22.7% for intestinal digestion). Overall, this study enhances the understanding of digestion characteristics of 0.3% OG-fortified set-type yogurt and provides a theoretical basis for the development of this kind of dairy products.

3

Preparation of grape pomace powders and analysis of their nutritive compositions

Lou Wenjuan, Li Bo, Grevtseva Nataliya

Acta Innovations

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2021

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no. 39

22--31

EN

Grape pomace (GP) is produced in large amounts worldwide, leading to waste of resources and environmental pollution. Using grapes grown in eastern China, the main nutrients and polyphenols in grape seeds (GS), skin (GSK), and GP powders were determined by conventional chemical composition analysis and HPLC-MS/MS. The antioxidative activity of a GP polyphenol extract was identified using DPPH and hydroxyl radical scavenging assays and reducing power assay. GSK and GP contained less total dietary fiber than GS. The total polyphenolic content of GS was significantly higher than that of GSK and GP. The hydrogen- and electron-donating activities of the GP polyphenol extract were superior to those of vitamin C.