کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
5849363 1561750 2016 8 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Antioxidant power as biochemical endpoint in bread for screening and early managing quality and toxicant-related safety anomalies in food production
ترجمه فارسی عنوان
قدرت آنتی اکسیدانی به عنوان پایه بیوشیمیایی در نان برای غربالگری و مدیریت کیفیت اولیه و ناهنجاریهای ایمنی مربوط به سموم در تولید مواد غذایی
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
چکیده انگلیسی


- Invariability as quality parameter of food production lines and food products.
- Antioxidant power as biochemical endpoint for monitoring food production lines and products.
- Bioelectronic platform “BEST” as versatile high tech system for the monitoring of anomalies.

Flaxseeds are both a food ingredient and a natural source of antioxidants (e.g. lignans, PUFAs) and pro-oxidant contaminants (e.g. cadmium): the variable mixture of anti- and pro-oxidant substances may impact on the redox homeostasis of flaxseed-enriched foods. The antioxidant power is studied here as biochemical activity of flaxseeds in white wheat bread and as endpoint for possible screening of anomalous variations of bioactive mixtures (antioxidants vs. prooxidants) in food matrices.A bioprobe assay based on the superoxide dismutase (SOD) enzyme (6 channels of the multiprobe bioelectronic platform BEST) was performed on white wheat bread with and without flaxseeds. Nine BEST channels were simultaneously used for validation and monitoring of measuring conditions (temperature, pH, conductivity). Findings were compared with quantitative analysis of antioxidants and pro-oxidant contaminants. Organic and aqueous extracts of both bread types were examined in parallel.The SOD-probe detected the difference in antioxidant power given by 10% flaxseed, thus supporting the use of antioxidant power detected by bioenzymatic screening as sensitive biochemical endpoint. Mixtures of bioactive molecules in foods generate biochemical activities that can be monitored as time-effective indicators of invariability, which is pivotal in the daily control of anomalies in food production and therefore in the protection of consumers′ health.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food and Chemical Toxicology - Volume 94, August 2016, Pages 31-38
نویسندگان
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