Characterization of the antioxidant activity, carotenoid profile by HPLC-MS of exotic colombian fruits (goldenberry and purple passion fruit) and optimization of antioxidant activity of this fruit blend.

The consumption of antioxidants can prevent chronic non-communicable diseases and the exotic Colombian fruits, goldenberry (Physalis peruviana L.) and purple passion fruit (Passiflora edulis f. Edulis Sims), are rich in bioactive compounds. The aim of this work was to characterize and optimize the antioxidant activity of these fruits blend. The fruits were classified according to their maturity stages, the freeze-dried extracts were physiochemically characterized, and polyphenols, carotenoids and antioxidant activity were quantified, and an experimental mixture design was applied to optimize the antioxidant activity of the bend. For the goldenberry the maturity stage 3 had higher iron-reducing capacity and higher content of polyphenols. Meanwhile, for the purple passion fruit, this maturity stage had higher antioxidant activity by all methodologies and a higher concentration of polyphenols; the ultrasound-assisted extraction showed statistical differences for polyphenols, ABTS and FRAP. Antioxidant activity showed significant differences (p < 0.05) between samples (TBARS (3.98 ± 0.14 and 7.03 ± 0.85 µM-MDA/g), ABTS (36.53 ± 2.66 and 29.4 ± 4.88 µMTrolox/g), DPPH (36.53 ± 2.66 and 23.90 ± 0.96µMTrolox/g), ORAC (23.02 ± 0.36 and 32.44 ± 0.94 µM Trolox/g) and total polyphenols (5, 29 ± 0.34 and 9.12 ± 0.37mgGA/g). Some of the carotenoids identified by HPLC-MS in both fruits were lutein, α and ß-carotene, phytoene and lycopene. The optimum bend was goldenberry 0.83 and purple passion fruit 0.17.

Molecular imprinting technology and poly (ionic liquid)s: Promising tools with industrial application for the removal of acrylamide and furanic compounds from coffee and other foods.

Coffee is one of the most consumed beverages in the world. Coffee provides to the consumer special sensorial characteristics, can help to prevent diseases, improves physical performance and increases focus. In contrast, coffee consumption supplies a significant source of substances with carcinogenic and genotoxic potential such as furan, hydroxymethylfurfural (HMF), furfural (F), and acrylamide (AA). The present review addresses the issues around the presence of such toxic substances formed in Maillard reaction (MR) during thermal treatments in food processing, from chemical and, toxicological perspectives, occurrences in coffee and other foods processed by heating. In addition, current strategies advantages and disadvantages are presented along with application of molecular imprinting technology (MIT) and poly (ionic liquid) s (PIL) as an alternative to reduce the furan, HMF, F and AA content in coffee and other foods.

Formation of Acrylamide and other Heat-Induced Compounds during Panela Production.

Non-centrifugal cane sugar (panela) is an unrefined sugar obtained through intense dehydration of sugarcane juice. Browning, antioxidant capacity (measured by ABTS (2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) assay and total phenolic content) and the formation of acrylamide and other heat-induced compounds such as hydroxymethylfurfural (HMF) and furfural, were evaluated at different stages during the production of block panela. Values ranged between below the limit of quantitation (LOQ)-890 µg/kg, < LOQ-2.37 mg/kg, < LOQ-4.5 mg/kg, 0.51-3.6 Abs 420 nm/g, 0.89-4.18 mg gallic acid equivalents (GAE)/g and 5.08-29.70 µmol TE/g, for acrylamide, HMF, furfural, browning, total phenolic content and ABTS (all data in fresh weight), respectively. Acrylamide significantly increased as soluble solid content increased throughout the process. The critical stages for the formation of acrylamide, HMF and furfural were the concentration of the clarified juice in the concentration stage to get the panela honey and the final stage. Similar trends were observed for the other parameters. This research concludes that acrylamide, HMF and furfural form at a high rate during panela processing at the stage of juice concentration by intense evaporation. Therefore, the juice concentration stage is revealed as the critical step in the process to settle mitigation strategies.

Occurrence of acrylamide and other heat-induced compounds in panela: Relationship with physicochemical and antioxidant parameters.

Panela is a natural, unrefined non-centrifugal sugar obtained by intense dehydration of sugarcane juice. Acrylamide, hydroxymethylfurfural (HMF), and furfural were determined in 40 panela samples distributed as granulated and block according to the technological process. Colour, browning, moisture, water activity, pH and antioxidant capacity were also evaluated. Acrylamide ranged between 60 and 3058 µg/kg; granulated panela reporting the highest concentration (812 µg/kg) compared with block panela (540 µg/kg). The lower content in HMF and furfural, the intense dehydration, and the extensive darkening of granulated panela suggested the browning reactions were boosted due to the application of more severe thermal treatments. Principal component analysis showed a significant relationship between the panela presentation and the concentration of the analysed compounds. Benchmark values considering both types of processes would help to establish mitigation initiatives in panela products. The chromatic parameter a* could be used as an indirect index of the acrylamide content in panela.

Antioxidant capacity of mango fruit (Mangifera indica). An electrochemical study as an approach to the spectrophotometric methods.

The antioxidant capacity in mango (pulp, peel, and seed) was measured using spectrophotometric and electrochemical methods in order to make traditional methods comparable with electrochemical ones, using reference standards Gallic Acid and Trolox. ABTS, DPPH, Total polyphenols, and electrochemical index were evaluated. In order to present the electrochemical results in a more comparable way, the voltammetric charge (using Differential pulse voltammetry) was used. Spectrophotometric methods allowed to determine the difference in contents of metabolites with antioxidant capacity, except in peel and seed, while the electrochemical method separated the three extracts and is not affected by interferences. Spectrophotometric methods present a good correlation with electrochemical methods, using the same reference standards, therefore, a better comparison between methods is possible.

Evaluation of the heat damage of whey and whey proteins using multivariate analysis.

Maillard reaction (MR) was assessed in 10 powdered whey samples. Initial stages of MR were evaluated using furosine, intermediate stages with hydroxymethylfurfural (HMF) and absorbance at 284nm, advanced stages with color parameters (CIELab color) and final stages with browning index; additionally, insolubility, pH and water activity (Aw) were measured. Principal component analysis (PCA) and cluster analysis (CA) were used to establish the heat damage of samples based on relations between variables. Three principal components were found which explained 79.0% of the total variance and they were the basis for cluster analysis where 5 clusters were formed. PCA and CA can separate samples according to their heat damage and they help in a clearer interpretation of the information from indicators which shows that samples with high lactose content exhibited the higher heat damage.

Electrochemical methods as a tool for determining the antioxidant capacity of food and beverages: A review.

The growing interest in functional foods had led to the use of analytical techniques to quantify some properties, among which is the antioxidant capacity (AC). In order to identify and quantify this capacity, some techniques are used, based on synthetic radicals capture; and they are monitored by UV-vis spectrophotometry. Electrochemical techniques are emerging as alternatives, given some of the disadvantages faced by spectrophotometric methods such as the use of expensive reagent not environmentally friendly, undefined reaction time, long sample pretreatment, and low precision and sensitivity. This review focuses on the four most commonly used electrochemical techniques (cyclic voltammetry, differential pulse voltammetry, square wave voltammetry and chronoamperometry). Some of the applications to determine AC in foods and beverages are presented, as well as the correlation between both spectrophotometric and electrochemical techniques that have been reported.

Evaluation of the antioxidant capacity, furan compounds and cytoprotective/cytotoxic effects upon Caco-2 cells of commercial Colombian coffee.

Antioxidant capacity (AC), total phenolics (TPs), furan compounds (HMF and furfural F) and cytoprotective/cytotoxic effects upon Caco-2 cells (MTT, cell cycle and reactive oxygen species (ROS)) were evaluated in Colombian coffee (2 ground and 4 soluble samples). The AC (ABTS and FRAP), TPs and HMF ranged between 124-722, 95-802µmoles Trolox/g, 21-100mg gallic acid/g and 69-2900mg/kg, respectively. Pretreatment of cells for 24h with lyophilized coffee infusions at the highest dose without cytotoxic effects (500µg/mL) significantly prevented the decrease in cell viability compared to control stress with H2O2 (5mM/2h), recovering viability to values between 34% and 45% and restoring the control values without stress induction in the G1 phase of cell cycle. After exposure to stress, four extracts decreased ROS values significantly to 22.5-24.9%. The coffee samples exerted a cytoprotective effect against oxidative stress, with improvement in cell viability and a reduction of intracellular ROS.

Characterization of a polyhydroxyalkanoate obtained from pineapple peel waste using Ralsthonia eutropha.

Agro-industrial waste can be the production source of biopolymers such as polyhydroxyalkanoates. The aim of this study was to produce and characterize Polyhydroxyalkanoates produced from pineapple peel waste fermentation processes. The methodology includes different pineapple peel waste fermentation conditions. The produced biopolymer was characterized using FTIR, GC-MS and NMR. The best fermentation condition for biopolymer production was obtained using pH 9, Carbon/Nitrogen 11, carbon/phosphorus 6 and fermentation time of 60h. FTIR analyzes showed PHB group characteristics, such as OH, CH and CO. In addition, GC-MS showed two monomers with 4 and 8 carbons, referred to PHB and PHBHV. H(1) NMR analysis showed 0.88-0.97 and 5.27ppm signals, corresponding to CH3 and CH, respectively. In conclusion, polyhydroxyalkanoate production from pineapple peels waste is an alternative for the treatment of waste generated in Colombia's fruit industry.

Evaluation of antioxidant capacity in coffees marketed in Colombia: Relationship with the extent of non-enzymatic browning.

Fifty-eight samples of commercial Colombian coffee with different characteristics (soluble, ground, decaffeinated, etc) were evaluated for antioxidant capacity (AC) (ABTS and FRAP), total soluble phenolics (TP), browning index (BI), color parameters (L(∗), a(∗), b(∗), c(∗) and h(∗)), HMF and furfural. The AC in Colombian coffees was very varied (164-1000, 100.8-885.9µmol of Trolox equiv/g and 12.5-127mg gallic acid equiv/g, respectively for ABTS, FRAP and TP). AC, TP, BI, color, HMF and furfural values were higher (p<0.05) in soluble coffees than in ground ones, showing the lyophilized samples which showed the highest average values. Significant lineal correlations (p<0.05) were found between AC and color parameters, BI, HMF. No significant (p<0.05) differences in the AC between the different types of coffee were found. This work confirms the direct relationship between the rate of non-enzymatic browning and antioxidant capacity.

Evaluación del efecto de la reducción de la cadera luxada espástica en el adolescente y adulto joven con parálisis cerebral / Evaluation of the effect of reducing the spastic dislocated hip in the adolescent and young adult with cerebral palsy

Presentamos los resultados obtenidos en el Instituto de Ortopedia Infantil Roosevelt mediante la reducción quirúrgica de la cadera, acompañada de osteotomía femoral y, frecuentemente, pélvica, para el tratamiento de la luxación de cadera en pacientes adolescentes y adultos jóvenes con parálisis cerebral espástica. Fueron intervenidos 10 pacientes (14 caderas), entre enero de 1996 y julio de 2003. Se logró disminuir el dolor en el 36% de los pacientes; alivio total del dolor, en el 54%; mejoría en la abducción y facilitación del aseo perineal, en el 63% y mejor tolerancia para la posición sedente, en el 64% de los casos. Entre las complicaciones encontradas están: aparición de úlcera sacra por presión con la espica de yeso, que requirió colgajo libre de piel; una cadera se reluxó a los 31 meses de la cirugía; otra cadera se subluxó, aunque esto no tuvo repercusión clínica; un paciente tuvo una fractura femoral supracondilea no desplazada, que se trató con inmovilización sin inconvenientes. La experiencia de los autores es que la reducción quirúrgica de la cadera espástica en adolescentes y adultos jóvenes es un procedimiento que proporciona, en la mayoría de los casos, caderas estables, móviles e indoloras, con lo que mejora la calidad de vida de estos pacientes.