Kiwifruit-based polyphenols and related antioxidants for functional foods: kiwifruit extract-enhanced gluten-free bread

References

• Ahmet C, Sezai E, Nihat T. Some physical, pomological and nutritional properties of kiwifruit cv. Hayward. Int J Food Sci Nutr 2007; 58: 411–418
   PubMedGoogle Scholar
• Almeida MEM, Nogueira JN. The control of polyphenol oxidase activity in fruits and vegetables. Plant Foods Hum Nutr (Formerly Qualitas Plantarum) 1995; 47: 245–256
   PubMed Web of Science ®Google Scholar
• AOAC. 1990. Official methods of analysis of the Association of Official Analytical Chemists. 15th ed. Arlington, VA: AOAC. 1058–1059.
   Google Scholar
• Arendt EK, O'Brien CM, Schober T, Gormley TR, Gallagher E. Development of gluten-free cereal products. Farm Food 2002; 12: 21–27
   Google Scholar
• Boyes S, Perera C, Young H. Kiwifruit lipoxygenase: Preparation and characteristics. J Food Sci 1992; 57(6)1390–1394
   Google Scholar
• Cassano A, Figoli A, Tagarelli A, Sindona G, Drioli E. Integrated membrane process for the production of highly nutritional kiwifruit juice. Desalination 2006; 189: 21–30
   Web of Science ®Google Scholar
• Castaldo D, Lo Voi A, Trifiro A, Gherardi S. Composition of Italian kiwifruit (Actinidia chinensis) puree. J Agric Food Chem 1992; 40: 594–598
   Web of Science ®Google Scholar
• Chan AOO, Leung G, Tong T, Wong NYH. Increasing dietary fiber intake in terms of kiwifruit improves constipation in Chinese patients. World J Gastroenterol 2007; 13: 4771–4775
   PubMed Web of Science ®Google Scholar
• Chen KS, Xu CJ, Lou J, Zhang SL, Ross GS. Lipoxygenase in relation to the ripening and softening of Actinidia fruit. Acta Phytophysiol Sin 1999; 25: 138–144
   Google Scholar
• Duttaroy AK, Jørgensen A. Effects of kiwifruit consumption on platelet aggregation and plasma lipids in healthy human volunteers. Platelets 2004; 15: 287–292
   PubMed Web of Science ®Google Scholar
• Evans RJ. Optimizing lipid stability with natural inhibitors. Natural antioxidants: Chemistry, health effects, and applications, F Shahidi. AOCS Press, Champaign, IL 1997; 225–244
   Google Scholar
• Filisetti-Cozzi TMCC, Carpita NC. Measurement of uronic acids without interference from neutral sugars. Anal Biochem 1991; 197: 157–162
   PubMed Web of Science ®Google Scholar
• Fuke Y, Matsuoka H. Changes in content of pectic substances, ascorbic acid and polyphenols, and activity of pectinesterase in kiwifruit during growth and ripening after harvest. J Jpn Soc Food Sci Technol 1984; 31: 31–37
   Google Scholar
• Gallagher E, Gormley TR, Arendt EK. Recent advances in the formulation of gluten-free cereal-based products. Trends Food Sci Technol 2004; 15: 143–152
   Web of Science ®Google Scholar
• Gambus H, Nowotna A, Ziobro R, Gumul D, Sikora M. The effect of use of guar gum with pectin mixture in gluten-free bread. Electron J Polish Agric Univ 2001; 4: 1–13
   Google Scholar
• George S, Brat P, Alter P, Amiot MJ. Rapid determination of polyphenols and vitamin C in plant-derived products. J Agric Food Chem 2005; 53: 1370–1373
   PubMed Web of Science ®Google Scholar
• Gilbert JM, Young H, Ball RD, Murray SH. Volatile flavour compounds affecting consumer acceptability of kiwifruit. J Sens Stud 1996; 11: 247–259
   Web of Science ®Google Scholar
• Guerrero JA, Swanson BG, Barbosa-Canovas G. Inhibition of polyphenoloxidase in mango puree with 4-hexylresorcinol, cysteine and ascorbic acid. LWT Food Sci Tech 2005; 38: 625–630
   Google Scholar
• Korus J, Grzelak K, Achremowicz K, Sabat R. Influence of prebiotic additions on the quality of gluten-free bread and on the content of inulin and fructooligosaccharides. Food Sci Technol Int 2006; 12: 489–495
   Web of Science ®Google Scholar
• Lamikanra, O. 2002. Enzymatic effects on flavor and texture of fresh-cut fruits and vegetables. In Fresh cut fruits and vegetables: Science, technology, and market. Boca Raton, FL: CRC Press, pp 127–147.
   Google Scholar
• Le Bourvellec C, Le Quere J-M, Renard CMGC. Impact of noncovalent interactions between apple condensed tannins and cell walls on their transfer from fruit to juice: Studies in model suspensions and application. J Agric Food Chem 2007; 55(19)7896–7904
   PubMedGoogle Scholar
• Lee C, Gallo J, Arikpo W, Bobin V. Comparison of extraction techniques for spray dried dispersion tablet formulations. J Pharm Biomed Anal 2007; 45: 565–571
   PubMedGoogle Scholar
• Liao ML, Seib PA. Chemistry of l-ascorbic acid related to foods. Food Chem 1988; 30: 293–312
   Google Scholar
• Lodge N, Robertson GL. Processing of kiwifruit. Kiwifruit: Science and management, IJ Warrington, GC Weston. New Zealand Society for Horticultural Science, Auckland 1990; 460–484
   Google Scholar
• Lotito SB, Frei B. Consumption of flavonoid-rich foods and increased plasma antioxidant capacity in humans: Cause, consequence, or epiphenomenon?. Free Radic Biol Med 2006; 41(12)1727–1746
   PubMed Web of Science ®Google Scholar
• McGhie TK, Ainge GD. Color in fruit of the genus Actinidia: Carotenoid and chlorophyll compositions. J Agric Food Chem 2002; 50: 117–121
   PubMed Web of Science ®Google Scholar
• Nishiyama I. Fruits of the Actinidia genus. Adv Food Nutr Res 2007; 52: 293–324
   PubMedGoogle Scholar
• Nishiyama I, Fukuda T, Oota T. Genotypic difference in chlorophyll, lutein, and β-carotene contents in the fruits of Actinidia species. J Agric Food Chem 2005; 53: 6403–6407
   PubMed Web of Science ®Google Scholar
• Park EY, Luh BS. Polyphenol oxidase of kiwifruit. J Food Sci 1985; 50: 678–684
   Web of Science ®Google Scholar
• Philpott M, Mackay L, Ferguson LR, Forbes D, Skinner M. Cell culture models in developing nutrigenomics foods for inflammatory bowel disease. Mutat Res 2007; 622: 94102
   Google Scholar
• Prestamo G, Manzano P. Peroxidases of selected fruits and vegetables and the possible use of ascorbic acid as an antioxidant. Hort Sci 1993; 28: 48–50
   Google Scholar
• Rasam M, Laing W. Variation in ascorbic acid and oxalate levels in the fruit of Actinidia chinensis tissues and genotypes. J Agric Food Chem 2005; 53: 2322–2326
   PubMedGoogle Scholar
• Renard CMGC. Effects of conventional boiling on the polyphenols and cell walls of pears. J Sci Food Agric 2005; 85(2)310–318
   Google Scholar
• Renard CMGC, Baron A, Guyot S, Drilleau J.-F. Interactions between apple cell walls and native apple polyphenols: quantification and some consequences. Int J Biol Macromol 2001; 29(2)115–125
   PubMedGoogle Scholar
• Richard-Forget FC, Gauillard FA. Oxidation of chlorogenic acid, catechins, and 4-methylcatechol in model solutions by combinations of pear (Pyrus communis cv. Williams) polyphenols oxidase and peroxidase: A possible involvement of peroxidase in enzymatic browning. J Agric Food Chem 1997; 45: 2472–2476
   Web of Science ®Google Scholar
• Robertson GL, Samaniego-Esguerra CM. Effect of soluble solids and temperature on ascorbic acid degradation in lemon juice stored in glass bottles. J Food Qual 1990; 13(5)361–374
   Google Scholar
• Romanik G, Gilgenast E, Przyjazny A, Kaminski M. Techniques of preparing plant material for chromatographic separation and analysis. J Biochem Biophys Meth 2007; 70: 253–261
   PubMedGoogle Scholar
• Rosell CM, Collar C, Haros M. Assessment of hydrocolloid effects on thermo-mechanical properties of wheat using the Mixolab. Food Hydrocoll 2007; 21: 452–462
   Web of Science ®Google Scholar
• Rush EC, Patel M, Plank LD, Ferguson LR. Kiwifruit promotes laxation in the elderly. Asia Pac J Clin Nutr 2002; 11: 164–168
   PubMed Web of Science ®Google Scholar
• Singleton V, Orthofer R, Lamuela-Raventos R. Analysis of total phenols and other oxidation substrates and antioxidants by means of Folin–Ciocalteu reagent. Methods Enzymol 1997; 299A: 152–178
   Google Scholar
• Sivaramakrishnan HP, Senge B, Chattopadhyay PK. Rheological properties of rice dough for making rice bread. J Food Eng 2004; 62: 37–45
   Web of Science ®Google Scholar
• Soliva RC, Elez P, Sebastian M, Martin O. Evaluation of browning effect on avocado puree preserved by combined methods. Innovat Food Sci Emerg Tech 2001; 1: 261–268
   Google Scholar
• Stevenson D, Wibisono R, Jensen D, Stanley R, Cooney J. Direct acylation of flavonoid glycosides with phenolic acids catalysed by Candida antarctica lipase B (Novozym 435®). Enzym Micro Tech 2006; 39: 1236–1241
   Web of Science ®Google Scholar
• Sun-Waterhouse D, Melton LD, O'Connor CJ, Kilmartin PA, Smith BG. Effect of apple cell walls and their extracts on the activity of dietary antioxidants. J Agric Food Chem 2008a; 56(1)289–295
   PubMedGoogle Scholar
• Sun-Waterhouse D, Smith BG, O'Connor CJ, Melton LD. Effect of raw and cooked onion dietary fibre on the antioxidant activity of ascorbic acid and quercetin. Food Chem 2008b; 111: 580–585
   Web of Science ®Google Scholar
• Szeto YT, Tomlinson B, Benzie IFF. Total antioxidant and ascorbic acid content of fresh fruits and vegetables: Implications for dietary planning and food preservation. Br J Nutr 2002; 87: 55–59
   PubMed Web of Science ®Google Scholar
• Torregrosa F, Esteve MJ, Frígola A, Cortés C. Ascorbic acid stability during refrigerated storage of orange–carrot juice treated by high pulsed electric field and comparison with pasteurized juice. J Food Eng 2006; 73(4)339–345
   Google Scholar
• Von Elbe JH, Schwartz SJ. Colorants. Food chemistry, OR Fennema. Marcel Dekker, New York 1996; 651–696
   Google Scholar
• Wegrzyn TF, Farr JM, Hunter DC, Au J, Wohlers MW, Skinner MA, Stanley RA, Sun-Waterhouse D. Stability of antioxidants in an apple polyphenol-milk model system. Food Chem 2008; 109: 310–318
   PubMedGoogle Scholar
• Williams DC, Lim MH, Chen AO, Pangborn RM, Whitaker JR. Blanching of vegetables for freezing—which indicator enzyme to use. Food Tech 1986; 40(6)130
   Google Scholar
• Wong M, Stanton DW. Nonenzymaic browning in kiwifruit juice concentrate systems during storage. J Food Sci 1989; 54: 669–673
   Google Scholar
• Wong M, Stanton DW. Effect of removal of amino acids and phenolic compounds on nonenzymic browning in stored kiwifruit concentrates. Lebensm Wissensch Technol 1993; 26: 138–144
   Google Scholar