Progress 10/01/10 to 09/30/15
Outputs
Target Audience:Food scientists, medical researchers, pharmacists,food companies, ingredient manufacturers, Wal-Mart, Ozark natural foods. Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided?The students and research personnel received training in research methodologies to conduct experimental studies and to present the results during national and international conferences. They also received professional training to write articles for publication in refereed journals and reports to funding agencies. The research associates received hand-on experience in writing proposals for grants from state and national-level organizations/ institutes. How have the results been disseminated to communities of interest?The results have been disseminated through publications and presentations to the scientific community, industry, academia and the general public. What do you plan to do during the next reporting period to accomplish the goals?
Nothing Reported
Impacts
What was accomplished under these goals?
Saskatoon berries (Amelanchier alnifolia Nutt.) pomace (by-product of an extracted juice) rich in antioxidant phenolics was extracted by "green" solvents (water and ethanol) which could be used as suitable food product applications. The extract showed high content of total phenolics, anthocyanins (ACY), and flavonoids [43.3, 2.8, and 10.3 g/kg of dried weight (DW), respectively]. The extract had a high oxygen radical absorbing capacity value (119.4 μmol Trolox equivalents/g DW) and free radical scavenging activity (86.8%). Five major ACY, two flavonols, and three chlorogenic acids were identified and quantified in pomace extracts. Pomegranate (Punica granatum) aril is a good source of phenolic compounds with antioxidant activity dependent on the type of solvent system used. Extract from a combination of ethanol, diethyl ether and water (8:1:1) contained significantly higher amounts of punicalagin A, punicalagin B, ellagic acid and gallic acid (1.1, 2.1, 34.5 and 3.4 μg/mg extract, respectively) and exhibited the highest DPPH radical scavenging power (IC50 = 10.1 μg/mL extract). Heat-stabilized, defatted rice bran (HDRB) serves as a source of phenolic compounds with potential health benefits. HDRB was fermented using Bacillus subtilis subspecies subtilis to extract phenolic compounds. Results showed that oxidative inhibition of phenolic extracts increased to 79.4% compared to 35.3% for the un-inoculated HDRB. Fermented rice bran contained 4.86 mg gentistic acid, 1.38 mg caffeic acid, 6.03 mg syringic acid, 19.02 mg (-)-epicatechin, 4.08 mg p-courmaric acid, 4.64 mg ferulic acid, 10.04 mg sinapic acid, and 17.59 mg benzoic acid per 100 g HDRB compared to 0.65 mg p-courmaric acid and 0.36 mg ferulic acid per 100 g unfermented HDRB. High phenolic content and antioxidant activity of fermented HDRB extract indicates that rice bran fermentation is a potential means of antioxidant extraction.
Publications
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Progress 10/01/13 to 09/30/14
Outputs
Target Audience: Food scientists, food safety personnel, general public and local food companies. Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided? Provided hands on experience to graduate students and training for their professional career development. The students were trained in the methods for quantifying and characterizing the phenolic compounds from various food sources. Training was also provided on conducting the antioxidant assays. How have the results been disseminated to communities of interest? The results have been published in peer-reviewed journals. What do you plan to do during the next reporting period to accomplish the goals? Soybean with various colored seed coats were obtained from a soybean breeder in our institution. The phenolic compounds in the seed coats will be extracted, quantified, characterized and tested for antioxidant and anti-obesity activities. Antioxidant activities of peptide fractions and pure peptides will be investigated.
Impacts
What was accomplished under these goals?
Heat-stabilized, defatted rice bran (HDRB) serves as a potential source of protein and phenolic compounds which have numerous purported health benefits. The rice bran contains approximately 15-18% protein that was extracted using protease enzyme followed by fermentation with yeast. The extract obtained had 25g/100g of protein, 3.3g/100g of total dietary fiber and 1690mg GAE/Kg of phenolic content. An estimated 70% of phenolics present in rice bran are esterified to the arabinoxylan residues of the cell walls. Release of such compounds could provide a value-added application for HDRB. Extraction and quantification of phenolics from HDRB using fermentation technology with eight organisms: Bacillus subtilis subspecies subtilis demonstrated the maximum phenolic release of 26.8 mg ferulic acid equivalents (FAE) per gram HDRB. Response surface methodology was used to further optimize the release of rice bran phenolics. An optimum of 28.6 mg FAE /g rice bran was observed at 168 h, 0.01% inoculation level, and 100 mg HDRB/mL. Fermentation of HDRB for 96 h with Bacillus subtilis subspecies subtilis resulted in a significant increase in phenolic yield, phenolic concentration, and radical scavenging capacity. HPLC analysis of fermented rice bran detected 4.86 mg gentistic acid, 1.38 mg caffeic acid, 6.03 mg syringic acid, 19.02 mg (-)-epicatechin, 4.08 mg p-courmaric acid, 4.64 mg ferulic acid, 10.04 mg sinapic acid, and 17.59 mg benzoic acid per 100 g fermented extract compared to 0.65 mg p-courmaric acid and 0.36 mg ferulic acid per 100 g unfermented extract. The high phenolic content and antioxidant activity of fermented HDRB extract indicates that rice bran fermentation under optimized condition is a potential means of meeting the demand for an effective and affordable antioxidant.
Publications
- Type:
Journal Articles
Status:
Published
Year Published:
2014
Citation:
1. Li Ruiqi, *Hettiarachchy Navam, Rayaprolu Srinivas, Eswaranandam Satchithanandam, Howe Bruce, Davis Mike, and Jha Alok. 2014. Phenolics and Antioxidant Activity of Saskatoon Berry (Amelanchier alnifolia) Pomace Extract. Journal of Medicinal Foods, 17(3): 384-392. doi: 10.1089/jmf.2012.0278.
2. Mithilesh Singh, Alok Jha, Arvind Kumar, Navam Hettiarachchy, Ashiwini K. Rai & Divya Sharma. 2014. Influence of the solvents on the extraction of major phenolic compounds (punicalagin, ellagic acid and gallic acid) and their antioxidant activities in pomegranate aril. Journal of Food Science and Technology, 51(9): 2070-2077. doi: 10.1007/s13197-014-1267-0.
3. Webber, D., *Hettiarachchy, N., Li, R., Horax, R. and Thievendran, S. Phenolic Profile and Antioxidant Activity of Extracts Prepared from 2 Fermented Heat-stabilized Defatted Rice Bran. Journal of Food Science, 79:11. doi: 10.1111/1750-3841.12658.
*Corresponding author
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Progress 01/01/13 to 09/30/13
Outputs
Target Audience: Food scientists, food companies, ingredient manufacturers, Wal-Mart, Ozark natural foods. Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided? Project Participants: Navam Hettiarachchy, Ruiqi Li, Divya Sharma, Srinivas Rayaprolu, Eswaranandam Satchithanandam and Alok Jha. Provided hands on experience to graduate students and training for their professional career development. How have the results been disseminated to communities of interest? Natural products or co-products like green tea, pomegrante peels, pomace, bittermelon leaves, rice bran etc contain natural phenolics that could be used as natural antioxidants in suitable food products and carry the potential for commercialization by incorporating into food systems. The research was reported to the industry colaborators who supported the project by providing the raw material. The study caters to impact industries producing large amounts of underutilized co-products which can be value added and can serve as a source of natural, inexpensive and health beneficial phenolic compounds against chronic diseases involving oxidant and peroxidant-induced stress to cells. What do you plan to do during the next reporting period to accomplish the goals? A study is also in progress to extract phenolic compounds from 6 colored soybean cultivars after dehulling, grinding and seiving (80 mesh) the hulls. Quantification of total phenolics and anthocyanins, and the antioxidant activities of the extracts are being investigated.
Impacts
What was accomplished under these goals?
Saskatoon berries have significantly higher levels of anthocyanins among berries with potential health benefits. The pomace is a by-product of juice extracted from berries and is a potential source of inexpensive polyphenols. The objectives of this study were to extract the maximum amount of total phenolics from Saskatoon pomace, determine antioxidant activity, and identify individual phenolic components. Pomace extracts showed high content of total phenolics (TPH), total anthocyanins (ACY), and total flavonols (FLA) of 43.3, 2.8, and 10.3 g/kg of dried weight (DW) of pomace. A high oxygen radical-absorbing capacity (ORAC) value of 119.4 µmol TE/g DW and free radical scavenging activity of pomace extract (200 PPM, 86.8%) were observed. Five major anthocyanins, two flavonols, and three chlorogenic acids were indentified and quantified in pomace extracts. This study shows that Saskatoon berry pomace rich in antioxidant phenolics could be extracted by “Green” solvents (water and ethanol) and used in suitable food product applications. Phenolic extraction from bitter melon (Momordica charantia) (BM) leaves was optimized to yield maximal phenolics with antioxidant potential using ethanol (EtOH) and water as solvents, and the phenolic extracts characterized for their individual phenolic acids. Assessment of total phenolics showed that 25% EtOH, an extraction at 40 °C for 30 min served as optimal extraction conditions from BM (30.7 mg CAE/g). BM-EtOH extract (1%) showed the highest free-radical scavenging abilities (89% at 180 min) versus BM-water extract (62.77% at 180 min). The antioxidant capacity of BM-EtOH extract (1%) was almost comparable to that of butylated hydroxytoluene (2%) at 180 min. The antioxidant stability of BM-EtOH and water extracts improved with incorporation of gums. Predominant phenolic compounds isolated from the extracts were o-coumaric, sinapic and ferulic acids. Bitter melon phenolic extracts contain potential free radical scavengers that could serve as natural and stable antioxidants along with gums in suitable food products. Pomegranate peels were extracted using various solvents including water, methanol and ethanol either alone or in combination. The highest yield of extract was obtained from 50 % ethanol: 50 % water (16.3±1.99 %). The phenolic content was the highest in the aqueous extract (438.3±14.15) while antioxidant activity (DPPH and ABTS inhibition) was found to be the highest for methanol and 70 % ethanol: 30 % water extract (79.5± 6.5; 94.6±6.10). The extracts also demonstrated significant antibacterial activities against Staphylococcus aureus, Enterobacter aerogenes, Salmonella typhi and Klebsiella pneumoniae. The 70 % ethanol: 30 % water and 100 % water extract had a higher antioxidant activity and phenolic content and has the potential for nutraceutical application.
Publications
- Type:
Journal Articles
Status:
Published
Year Published:
2013
Citation:
1. Ruiqi Li, Navam Hettiarachchy, Srinivas Rayaprolu, Satchithanandam Eswaranandam, Bruce Howe, Mike Davis, and Alok Jha. 2013. Phenolics and antioxidant activity of saskatoon berry (Amelanchier alnifolia) pomace extract. Journal of Medicinal Foods. Manuscript ID JMF-2012-0278.R3.
2. Divya, D, Hettiarachchy, N., Ganesh, V., Kannan, A., Rayaprolu, S. 2013. Phenolic Extracts from Leaves of Bitter Melon (Momordica charantia) with Antioxidant Properties Journal of Agricultural Science and Application. 2, (1): 28-34.
3. Malviya S., Jha A. A., Hettiarachchy, N. 2013. Antioxidant and antibacterial potential of pomegranate peel extracts. J Food Sci Technol. Published online DOI 10.1007/s13197-013-0956-4.
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Progress 01/01/12 to 12/31/12
Outputs
OUTPUTS: Natural antioxidants were extracted from Saskatoon berry (Amelanchier alnifolia Nutt.) pomace and bitter melon (Momordica charantia) (BM) leaves. The solvent system for extraction of antioxidants were optimized for maximum extraction of total and individual phenolics. In the present study, we used "Green" solvents (water and ethanol), which are generally recognized as safe (GRAS), for phenolic extraction from Saskatoon pomace and bitter melon leaves and determined individual phenolics and antioxidant activity. Pomace phenolics extracted by 70% methanol showed the maximum amount of phenolics (43.3 mg CAE/g DW). Phenolics extracted by "Green" solvents ethanol at 70 % v/v showed the maximum amount of phenolics 39.9 CAE/g DW. Pomace extracts contains total phenolics of 43.3 g/kg total anthocyanins 2.8 g/kg, and total flavonols 10.3 g/kg of dry weight. A high oxygen radical-absorbing capacity (ORAC) value of 119.4 umol TE/g DW and free radical scavenging activity of pomace extract (200 PPM, 87 %) were observed. Five major anthocyanins (Delphinidin-3-O-glucoside, cyanidin-glucoside, cyanidin-galactoside, delphinidin-3-O-arabinoside, and cyanidin-arabinoside), two flavonols (quercetin-arabinoglucoside; quercetin-galactoside) and three chlorogenic acids (5-caffeoylquinic acid; 4-caffeoylquinic acid; 3-caffeoylquinic acid) were indentified in pomace extracts. This study shows that Saskatoon berry pomace rich in antioxidant phenolics could be extracted by "Green" solvents (water and ethanol) and used in suitable food product applications. Assessment of total phenolics from bitter melon leaves showed that 25% EtOH, an extraction at 40 degrees C for 30 min served as optimal extraction conditions from BM (30.7 mg CAE/g). BM-EtOH extract (1%) showed the highest free-radical scavenging abilities (89% at 180 min) versus BM-water extract (62% at 180 min). The antioxidant capacity of BM-EtOH extract (1%) was almost comparable to that of butylated hydroxytoluene (2%) at 180 min. The antioxidant stability of BM-EtOH and water extracts improved with incorporation of 0.5% gum Arabic. Predominant phenolic compounds isolated from the extracts were o-coumaric, sinapic and ferulic acids. Bitter melon phenolic extracts contain potential free radical scavengers that could serve as natural and stable antioxidants along with gums in suitable food products. PARTICIPANTS: Navam Hettiarachchy, Arvind Kannan, Srinivas Rayaprolu, Vijayalakshmi Ganesh, Patrick Rodgers, Divya Sharma, Ruiqi Li. Provided hands on experience for graduate students and training for their professional career development. TARGET AUDIENCES: Food scientists, food companies, ingredient manufacturers, Wal-Mart, Ozark natural foods. PROJECT MODIFICATIONS: Nothing significant to report during this reporting period.
Impacts
Pomace and bittermelon leaves contain natural phenolics that could be used as natural antioxidants in suitable food products and carry the potential for commercialization by incorporating into food systems. The research also caters to impact industries producing large amounts of underutilized co-products which can be value added and can serve as a source of natural, inexpensive and health beneficial phenolic compounds against chronic diseases involving oxidant and peroxidant-induced stress to cells.
Publications
- Sharma, D, Hettiarachchy, N., Ganesh, V., Kannan, A., Rayaprolu, S. 2012. Phenolic Extracts from Leaves of Bitter Melon (Momordica charantia) with Antioxidant Properties Journal of Agricultural Science and Application. Manuscript ID JASA10056 . Accepted on Dec 18-2012
- Li, R., Hettiarachchy, N., Howe, B., Eswaranandam, S., Rayaprolu, S., Kannan, A. 2012 Phenolic contents and antioxidant activity of saskatoon berry (Amelanchier alnifolia) pomace extract. Journal of Medicinal Foods JMF-2012-0278 submitted 09-Nov-2012
- Li, R. Hettiarachchy N.S., Howe, B., Eswaranandam, S., Kannan A. 2012 Antioxidant activity of phenolics extracted from saskatoon (Amelanchier alnifolia) pomace. IFT annual meeting poster presentation, Lavages NV. Abstract # 079-04
- Sharma, D., Hettiarachchy N.S., Kannan A. 2012. Antioxidant properties of phenolic extracts from bitter melon (Mormordica charantia) Leaves. IFT annual meeting poster presentation, Lavages NV. Abstract # 079-06
- Kannan A., Hettiarachchy N.S., Rodgers P. 2012. Fermentation of Heat-Stabilized De-fatted Rice Bran Liberates Phenolic Acids with Reduction in Oxidation and Lipid Peroxidation Potential IFT annual meeting poster presentation, Lavages NV. Abstract #142-03.
- Rayaprolu S. J. Kannan A.; Rodgers P., Hettiarachchy N.; Amj B.; Perera D. 2012. Bioactivities of Phenolic Extracts from 2 Sri Lanka Green Tea Varieties. IFT annual meeting poster presentation, Lavages NV. Abstract # 238-21
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Progress 01/01/11 to 12/31/11
Outputs
OUTPUTS: Green teas and a rice co-product have been investigated for the presence of phenolics with potential antioxidant properties. Extracts of two green tea varieties from Sri Lanka, designated as GTK and GTP, were tested for antioxidant activities. Dried leaves from both the varieties were ground, passed through sieve (60 mesh) and methanolic extracts (10% w/v with sonication for 20min), were prepared to determine the total phenolic contents expressed as Chlorogenic Acid Equivalents (CAE), using the Folin Ciacalteu reagent method. Aqueous extracts were prepared to test for antioxidant activity using 2, 2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging activity assay. The extract from the GTP green tea variety showed maximum total phenolics (125.5mg CAE/g of tea leaves) in comparison to extract from GTK (87.6mg CAE/g of tea leaves). Commercial green tea extracts have total phenolic contents in the range of 83 to 92mg CAE/g of leaf material. The aqueous phenolic extracts at 300ppm concentration from GTP demonstrated high antioxidant activity (83%), compared to a positive control (BHT, 200ppm - a commercial antioxidant) with 89% antioxidant activity signifying good antioxidant potency of phenolic extracts obtained from green tea extracts. In another ongoing resarch utilizing a co-product of rice processing, the rice bran, extraction of phenolics from heat-treated rice bran was conducted using fermentation with food-grade B. subtilis culture (8 log CFU/ml, 24 h incubated culture) in a bioreactor. The fermentation bioprocess of rice bran with B. subtilus resulted in the extraction of total phenolics with maximum amounts extractable after 72h of fermentation. The total phenolic acid contents in the ferments (supernatants after centrifuging fermented rice bran extracts with time) were found to increase from approximately 40mg/100g bran to nearly 80mg/100g bran phenolics after 72 h fermentation. A total of nearly 82mg phenolics/100g of bran was extracted from the bran by B. subtilus fermentation. The total phenolics were separated in a HPLC and the major phenolic compounds that were identified corresponding to standard phenolic acid peaks were protocatechuic acid, coumaric acid, ferulic and sinapinic acid. The antioxidant potential of these total phenolics were determined by the DPPH assay, and was found to be approximately 3.5 mg/mL, compared to unfermented rice bran showing minimum degree of antioxidant activity (~1.3 mg/mL). PARTICIPANTS: Navam Hettiarachchy, Arvind Kannan, Srinivas Rayaprolu, Patrick Rodgers. Provided hands on experience for graduate students and training for their professional career development. TARGET AUDIENCES: Food scientists, food companies, ingredient manufacturers, Wal-Mart, Ozark natural foods. PROJECT MODIFICATIONS: Nothing significant to report during this reporting period.
Impacts
Green tea and rice bran extracts contain natural phenolics that could be used as natural antioxidants in suitable food products and carry the potential for commercialization by incorporating into food systems. The research also caters to impact industries producing large amounts of underutilized co-products which can be value added and can serve as a source of natural, inexpensive and health beneficial phenolic compounds against chronic diseases involving oxidant and peroxidant-induced stress to cells.
Publications
- No publications reported this period
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Progress 01/01/10 to 12/31/10
Outputs
OUTPUTS: Many studies have shown that plant phenolic extracts could serve as effective antioxidants in food system as well as against disease states involving oxidative damage to tissues. Bitter melon (Momordica charantia) used as traditional medicines for various diseases in Asia can be a potential source of phenolic compounds having antioxidant activities. The objectives of this study were to extract phenolics from the pericarp and seed of immature, mature, and ripe bitter melons using ethanol at varying levels as the extracting solvent, determine total phenolic contents, phenolic constituents of the extracts, and investigate antioxidant activities of the extracts. Total phenolic assessment demonstrated 80% of ethanol to be the optimal solvent level to extract phenolics either from pericarp or seed. Main phenolic constituents in the extracts were catechin, gallic acid, gentisic acid, chlorogenic acid, and epicatechin. Free radical scavenging assay using 2,2-diphenyl-1-picrylhydrazyl (DPPH) demonstrated the bitter melon extracts as slow rate free radical scavenging agents. There were low correlations between the total phenolic contents and antiradical power values of the extracts. In another study, boneless, skinless chicken breasts were infused with grape seed extract (GSE) and green tea extract (GTE), tertiary butylhydroxyquinone and a combination of GSE and GTE. Samples were irradiated and their physicochemical properties were assessed over nine months of frozen storage. The extent of lipid oxidation was determined by thiobarbituric acid reactive substances (TBARS) and carbonyl content methods. Irradiation increased both TBARS and carbonyl content in both raw and cooked chicken. Infusion with plant extracts decreased TBARS and carbonyl content compared with controls. PARTICIPANTS: Nothing significant to report during this reporting period. TARGET AUDIENCES: Food scientists, food microbiologists, food safety personnel, food companies, Walmart, Ozark natural foods PROJECT MODIFICATIONS: Nothing significant to report during this reporting period.
Impacts
Bitter melon Extracts could find application as natural antioxidants as an alternative to synthetic antioxidants to prevent or minimize oxidation in food systems for extending the food shelf life. The use of plant extracts as antioxidants in food systems is challenging because of the potential batch-to-batch variation in phenolic contents of the extracts. Antioxidants and plant extracts are effective in preventing physicochemical changes in chicken breast meat caused by irradiation.
Publications
- Horax R, Hettiarachchy N, Chen P. 2010. Extraction, Quantification, and Antioxidant Activities of Phenolics from Pericarp and Seeds of Bitter Melons (Momordica charantia) Harvested at Three Maturity Stages (Immature, Mature, and Ripe). J Agric Food Chem. 58(7):4428-33.
- Rababah, T., Over, K., Hettiarachchy, N.S., Horax, Eswaranandam, S., Davis, B., Dickson, J. and Niebuhr, S. 2010. Infusion of Plant Extracts during Processing to Preserve Quality Attributes of Irradiated Chicken Breasts over 9 months storage at -20 degrees C. Journal of Food Processing and Preservation, 34:287-307.
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Progress 01/01/09 to 12/31/09
Outputs
OUTPUTS: Many studies have shown that plant phenolic extracts could serve as effective antioxidants in food system as well as against disease states involving oxidative damage to tissues. Bitter melon (Momordica charantia) used as traditional medicines for various diseases in Asia can be a potential source of phenolic compounds having antioxidant activities. The objectives of this study were to extract phenolics from the seed of bitter melon fruits harvested at two maturation stages (mature/green, and ripe/yellow) using ethanol and water solvent system, and determine their total phenolic contents, phenolic constituents, and antioxidant activities. Phenolics were extracted from seeds of mature or ripe bitter melon fruit using water or 0, 20, 40, 60, 80, or 95% ethanol. Total phenolics, phenolic constituents, and antioxidant activities of the extracts were determined using Folin-Ciocalteau method, high performance liquid chromatography, and free radical (2,2-diphenyl-1-picrylhydrazyl/DPPH) scavenging assay, respectively. Total phenolics in the extracts of 40, 60 and 80% ethanol from mature and ripe fruit seeds were 17.7, 17.9, and 18.0 mg/g extracts (dry basis) and 19.1, 20.7 and 20.9 mg/g extracts, respectively and significantly higher (P-value<0.0001) than those from the other solvents. The main phenolic constituents in the extracts were catechin, gentisic acid, and epicatechin. The extracts that showed the best free radical scavenging activities were the extracts derived from 40, 60, and 80% ethanol. The E50 values of the ethanolic extracts from mature and ripe fruit seed were 16.7(40%), 15.6(60%) and 17.4(80%) mg extract/mg DPPH; and 20.6(40%), 19.4(60%), and 18.0(80%) mg extract/mg DPPH, respectively, and were significantly lower (P-value<0.0001) than extracts obtained using 0, 20, and 95% ethanol. PARTICIPANTS: Nothing significant to report during this reporting period. TARGET AUDIENCES: Food scientists, food microbiologists, food safety personnel, food companies, Walmart, Ozark natural foods PROJECT MODIFICATIONS: Nothing significant to report during this reporting period.
Impacts
Seeds of bitter melon fruit can be a good source of phenolics and these phenolic extracts have the potential to minimize lipid oxidation in suitable foods.
Publications
- Horax, R., Hettiarachchy, N., Chen, P. 2009. Extraction, quantification, and antioxidant activities of phenolics from pericarp and seeds of bitter melons (Momordica charantia) harvested at 3 maturity stages (immature, mature, and ripe). Manuscript revised and re-submitted to Journal of Agricultural and Food Chemistry, January 27, 2010.
- Rababah, T., Over, K., Hettiarachchy, N.S., Horax, R., Eswaranandam, S., Davis, B., Dickson, J. and Niebuhr, S. 2009. Infusion of Plant Extracts during Processing to Preserve Quality Attributes of Irradiated Chicken Breasts over 9 months storage at -20 degrees C. Journal of Food Processing and Preservation, 34: 287-307.
- Horax, R., Hettiarachchy, N.S., Chen, P. 2009. Effect of maturity stages on proximate composition, amino acid, and mineral contents of pericarp and seeds of bitter melon (Momordica charantia). Manuscript revised and re-submitted to Journal of Food Chemistry, January 27, 2009.
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Progress 01/01/08 to 12/31/08
Outputs
OUTPUTS: Irradiation increased both TBARS and carbonyl content in both raw and cooked chicken. Infusion of green tea and grape seed extracts (GSE) decreased lipid oxidation. In another study, phenolics were extracted from the seeds of bitter melon fruits harvested at two maturation stages (mature/green and ripe/yellow) using ethanol (20, 40, 60, 80 or 95%) and water systems. Total phenolics in the extracts of 40, 60 and 80% ethanol from mature and ripe fruit seeds were 17.7, 17.9, and 18.0 mg/g extract (dry basis) and 19.1, 20.7, and 20,9 mg/g extracts respectively, and significantly higher (P value less than 0.0001) than those from the other solvents. The main phenolic acid constituents in the extracts were gentisic acid, catechin, and epicatechin. The extracts that showed the best free radical scavenging activities were the extracts derived from 40, 60 and 80% ethanol. The E50 values of the ethanolic extracts from mature and ripe fruit seeds were 16.7 (40%), 15.6 (60%), and 17.4 (80%) g extract/DPPH; and 20.6 (40%), 19.4 (60%), and 18.0 (80%) g extract/g DPPH respectively. Antilisterial activity of green tea and grape seed extracts and their phenolic compounds were investigated. Phenolic contents in grape seed extract and green tea extracts ranged from 15.4-158.5, and 18.3-108.0 mg/100 grams of extracts respectively. Caffeic acid and epicatechin were the main phenolics in green tea extract (GTE), while in grape seed extract (GSE) epicatechin, catechin, and gentisic acid were the major phenolics. The phenolic compound treatment at concentrations of more than 200 microgram/ml resulted in 80% growth inhibition. Meat studies inoculated with L. monocytogenes showed a 3.6 log reduction in the sample containing GSE combined with nisin at 4 degrees Celsius, and 2.1 log reduction at 10 degrees Celsius. PARTICIPANTS: Nothing significant to report during this reporting period. TARGET AUDIENCES: Nothing significant to report during this reporting period. PROJECT MODIFICATIONS: Nothing significant to report during this reporting period.
Impacts
Irradiation enhances lipid oxidation and this effect can be minimized by infusing plant extracts that have antioxidant activities Green tea and grape seed extracts have potential for commercial use as antioxidants for irradiated poultry. Plant extracts and their phenolics have great potential as antimicrobial compounds against pathogens in food systems. Seeds of bitter melon fruit can be a good source of phenolics, and these phenolic extracts have the potential to minimize lipid oxidation in suitable food products.
Publications
- Rababah, T., Over, K.F., Hettiarachchy, N.S., Horax, R., Eswaranandam, S., Davis, B., Dickson, J., Niebuhr, S. 2008. Infusion of plant extracts during processing to preserve quality attributes of irradiated chicken breasts over 9 months storage at minus 20 degree celcius. J. Food Processing and Preservation. In press: Vol. 33.
- Eswaranandam S., Hettiarachchy, N.S., Sivarooban, T., Rababah T.M., Over, K., Johnson, M.G. 2009. Plant extracts, natural antimicrobials and irradiation to improve microbial safety and quality of meat products. In: Ricke S. C. and Jones F. T. (Eds). Perspectives on Food Safety Issues of Animal Derived Foods. University of Arkansas Press. June 19, 2008.
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Progress 01/01/07 to 12/31/07
Outputs
OUTPUTS: Phenolics are phytochemicals extensively distributed among plants that have been receiving great deal of attention as antioxidants. Rice bran is a good source of phenolics. This study was conducted to optimize a procedure to isolate phenolics from rice bran using sonication as a preextraction treatment. Sonication was optimized by varying output, time, and temperature. Extraction was optimized by varying solvent, extraction time, temperature, and sample-to-solvent ratio. The optimum conditions for extracting phenolics from rice bran were sonication with water (1:100 sample -to-solvent ratio) for one min.; output intensity of 10; holding at ambient temperature; and autoclave treatment for 20 min. at 121 degrees Celsius. This procedure extracted approximately 9.0 milligrams of phenolics per gram of dry rice bran. In another study, cow pea protein obtained from alkali treatment was hydrolysed with various proteolytic enzymes followed by fractionation using ultrafiltration with
different molecular size cut off. Peptide fraction with molecular size cut off of 30-50 kDa and 5-10 kDa had significantly higher free radical scavenging activities than those from cow pea protein without hydrolysis.
PARTICIPANTS: Navam Hettiarachchy, PI James Dickson, Iowa State University -Collaborator
TARGET AUDIENCES: Government, industry, academics, consumer, producers and processors
Impacts
The sonication procedure will be valuable in releasing free phenolics from condensed complexes and enhance the lipid oxidation inhibition in food systems. Specific peptide fractions from rice bran protein have the potential of serving as alternate sources of antioxidants to synthetic antioxidants.
Publications
- Onofre, F., N.S. Hettiarachchy. 2007. Extraction, quantification, and characterization of phenolics extracted with the aid of sonication from rice Bran, Cereal Chemistry, 84(4):337-342.
- Sivarooban, T., N.S. Hettiarachchy, M.G. Johnson. 2007. Inhibition of Listeria monocytogenes Using Nisin with Grape Seed Extract on Turkey Frankfurters Stored at 4 and 10 degree C. J. Food Prot. 70(4):1017-1020.
- Horax, R., L.S. Grant, N.S. Hettiarachchy, S.J. Rayaprolu, P. Chen, M. Jalaluddin. 2007. Phenolic and antioxidant analysis of extracts from flesh of bitter melon (Momordica charantia) fruit at different maturation stages for potential nutraceutical benefits. Institute of Food Technologists Annual Meeting and Food Expo. July 28-August 1. Chicago, Ill, Book of Abstracts # 190-17.
- Chitturi, V., N.S. Hettiarachchy, M.G. Johnson, S.C. Ricke. 2007. Antibacterial activity of phenolic compounds from green tea and grape seed extracts. Institute of Food Technologists Annual Meeting and Food Expo. July 28-August 1. Chicago, Ill. Book of Abstracts # 142-25.
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Progress 01/01/06 to 12/31/06
Outputs
Lipid oxidation as well as off-odors and flavors produced during and after irradiation can reduce the quality of meats. Antioxidants can reduce lipid oxidation in irradiated meat Due to a concern with synthetic antioxidants, there is an increasing demand for identifying plant extracts to minimize lipid oxidation in food products. A previous study has shown that grape seed and green tea extracts had the highest antioxidant activities among the plant extracts that were investigated. This study was conducted on irradiated (at a dosage of 3.0 kGy) fresh boneless and skinless chicken breast meats infused with plant extracts: green tea (GT), grape seed (GS) extracts alone / in combination to evaluate their effectiveness on sensory properties of non-irradiated and irradiated chicken meats. Chicken breast meats were vacuum infused with green tea, grape seed extracts (singly or in combination), or tertiary butylhydroquinone. After irradiation at a dosage of 3.0 kGy, these
samples were stored at -20 degrees Celsius for 0, 3, 6, and 9 mo. Nonirradiated samples were included for comparison. Infusion of plant extracts increased lightness and decreased redness (P < 0.05) as well as hardness and maximum shear force. Thiobarbituric acid reactive substances values ranged from 1.21 to 3.83 and 1.38 to 4.84 mg malondialdehyde/100 g for nonirradiated, and irradiated raw chicken, respectively, while those in cooked chicken ranged from 2.18 to 16.27 and 2.45 to 27.30 mg malondialdehyde/100 g for nonirradiated and irradiated chicken, respectively. The carbonyl content in meat lipid ranged from 1.7 to 2.0 and 1.7 to 2.5 mole of acetophenone/10 g of nonirradiated and irradiated raw chicken, respectively. Antioxidants and plant extracts are effective in preventing physicochemical changes in chicken breast caused by irradiation.
Impacts
Infusion of chicken breasts with GT extracts is effective in preventing and minimizing lipid oxidation caused during irradiation. These extracts can find application as antioxidants in food products including meat and poultry.
Publications
- Rababah, T., N.S. Hettiarachchy, R. Horax, M.J. Cho, B. Davis, and J. Dickson. 2006. Thiobarbituric acid reactive substances and volatile compounds in chicken breast meat infused with plant extracts and subjected to electron beam irradiation. Poultry Sci. 85:1107-1113.
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Progress 01/01/05 to 12/31/05
Outputs
This study was conducted on irradiated (at a dosage of 3.0 kGy) fresh boneless and skinless chicken breast meats infused with plant extracts: green tea (GT), commercial grape seed (GS) extracts alone / incombination to evaluate their effectiveness on sensory properties of non-irradiated and irradiated chicken meats. Descriptive results showed that irradiation did not affect the sensory flavor attributes (P > 0.05) except that of brothy flavor, and irradiation increased texture attributes of hardness, cohesiveness, and hardness and cohesiveness of mass. Consumer results showed that GT and water control gave the best color (P < 0.05) followed by the combination of GS and GT extracts and GS extract, and the panel indicated that irradiation decreased the tenderness of the samples. Phenolics were extracted from cowpea flour using methanol, ethanol, 20 and 60 degrees Celsius water. Total phenolic contents of extracts ranged from 1.98 to 28.40 (mg CAE/g cowpea extract). The
methanol extract from Black Crowder contained the greatest amount of phenolic acids, followed closely by ethanol extract, with total phenolic contents of 28.40 and 19.05 (mg CAE/mg extract), respectively. The methanol and ethanol extracts from the Black Crowder showed the greatest antioxidant capacity with 69.51% and 67.49% inhibition, respectively, followed by the 60 degree C H2O extract from Lousinana Purplehull with 66.55% inhibition. The data suggests that the total phenolic contents in cowpeas may be linked to the antioxidant capacity of phenolic extracts. Total phenolics of flesh and seed extracts of bitter melon ranged from 11.41-20.78 and 12.55-22.44 mg as CAE/g extract, respectively. Catechin, chlorogenic acid, epicatechin, and t-cinnamic acid were the main phenolics in flesh extracts, while gallic acid, gentisic acid, catechin, and chlorogenic acid were predominant in seed extracts. Antioxidant activities of the extracts from flesh and seed ranged from 71.31-82.29%
inhibition and 71.22-81.48% inhibition, respectively. Antimutagenicity against benzo(a)pyrene (mutagen) with Salmonella TA98 and TA100 ranged from 91.6-100 and 78.7-86.2% inhibition, respectively.
Impacts
Infusion of chicken breasts with GT extracts at 3000 ppm is effective to prevent and minimize major sensory changes of the meat during irradiation. The antioxidant capacity of cow pea extracts can be harnessed for nutraceutical and functional applications. Bitter melon extract can be a potential source of antioxidant and antimutagen. These extracts can find application in food products, and dietary supplements.
Publications
- Rababah T., N.S. Hettiarachchy, S. Eswaranandam, J.F. Meullenet, and B. Davis. 2005. Sensory evaluation of irradiated and nonirradiated poultry breast meat infused with plant extracts. J Food Sci 70(3):S228-235.
- Horax, R., N.S. Hettiarachchy, and S. Islam. 2005. Total phenolic contents and phenolic acid constituents in 4 varieties of bitter melons (Momordica charantia) and antioxidant activities of their extracts. J Food Sci. 70:C275-C280.
- Horax, R., N.S. Hettiarachchy, M. Jalaluddin, and R.S. Walnofer. Phenolic composition, antioxidant, and antimutagenic activities of bitter melon (Momordia charantia Linn.) extracts from various solvents. IFT Annual Meeting and Food Expo, New Orleans, Louisiana, July 15-20, 2005.
- Webber, D.M., N.S. Hettiarachchy, and R. Horax. The effectiveness of various solvents in the extraction of phenolic acids from cowpea. IFT Annual Meeting and Food Expo, New Orleans, Louisiana, July 15-20, 2005.
- Zhu, D., N.S. Hettiarachchy, R. Horax, P. Chen, P. 2005. Isoflavone contents in germinated soybean seeds. Plant Foods Hum. Nutr. 60:147-151.
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