Direct Solar Oven with and without UV Filter vs. Traditional Oven: Effect on Polyphenolic Antioxidants, Vitamins and Carotenoids of Food.

The use of efficient solar ovens can be a way for progressing ecofriendly technologies in the field of food preparation. In most performing direct solar ovens, the sun rays reach the foods directly, therefore, it becomes essential to check whether, in these conditions, foods can retain theirnutraceutical properties (antioxidants, vitamins and carotenoids). In the present research work, to investigate this issue, several foods (vegetables, meats, and a fish sample) were analyzed before and after cooking (traditional oven, solar oven, and solar oven with a UV filter). The content of lipophilic vitamins and carotenoids (analyzed via HPLC-MS) and the variation of total phenolic content (TPC), and antioxidant capacity (via Folin-Ciocalteu and DPPH assays) have evidenced that cooking with the direct solar oven allows to preserve some nutrients (i.e., tocopherols) and, sometimes, to enhance nutraceutical properties of vegetables (for example, solar oven-cooked eggplants showed 38% higher TPC compared to electric oven cooked sample) and meats. The specific isomerization of all-trans-ß-carotene to 9-cis was also detected. The use of a UV filter is advisable to avoid UV drawbacks (for instance, a significant carotenoid degradation) without losing the beneficial effects of the other radiations.

New Dihydroxytyrosyl Esters from Dicarboxylic Acids: Synthesis and Evaluation of the Antioxidant Activity In Vitro (ABTS) and in Cell-Cultures (DCF Assay).

New dihydroxytyrosyl esters 2a, 2c-2j of dicarboxylic acids were synthesized from methyl orthoformate protected hydroxytyrosol 3 and diacyl chlorides. New compounds were characterized (HRMS, FT-IR, 1H- and 13C-NMR), and tested for antioxidant activity both in vitro (ABTS) and on L6 myoblasts and THP1 leukemic monocytes cell culture by DCF assay. According to the ABTS assay, compounds 2a, 2c-2j showed a TEAC value of antioxidant capacity up to twice that of Trolox. Very high or complete ROS protections were obtained in the cell environment where lipophilicity and rigidity of dicarboxylic structure seem to facilitate the antioxidant effect. MTT assay and proliferation test were used for assessment of cell viability. These compounds can be envisaged as a new class of preservatives for food or cosmetic products.

Traditional Salads and Soups with Wild Plants as a Source of Antioxidants: A Comparative Chemical Analysis of Five Species Growing in Central Italy.

The interest and demand for nutraceuticals are rapidly increasing in many industrialized countries due to the emergence of health risks associated with the increased consumption of processed foods. Several wild Mediterranean plants used as traditional foods are an extraordinary source of nutraceutical substances with antioxidant properties. This study has two main aims: (1) to quantify the antioxidant properties of traditional wild food plants and (2) to determine if their use in soups (i.e., the cooking process) can alter their beneficial properties. We have evaluated the antioxidant capacity (ABTS, DPPH) and the Total Phenolic Content (Folin-Ciocalteu) of five herbaceous plants traditionally consumed in several areas of Central Italy: (A) Reichardia picroides (L.) Roth, (B) Hypochaeris radicata L., (C) Cichorium intybus L., (D) Tordylium apulum L., and (E) Helminthotheca echioides (L.) Holub. Our analyses show good levels of antioxidant capacity for all plants, with Reichardia picroides and Helminthotheca echioides having the highest levels. There is a high correlation between the antioxidant activity and the Total Phenolic Content especially in Reichardia picroides (R2=0.92) and Hypochaeris radicata (R2=0.93). Boiling the species caused a general decrease in the antioxidant activity and polyphenols. Our study confirms the health benefits of consuming wild plants, especially raw ones in salads. It also supports the use of ethnobotanical information to study and then promote the consumption of wild food plants.