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Angela Zappia,Alessandra De Bruno,Amalia Piscopo,Marco Poiana 한국식품과학회 2019 Food Science and Biotechnology Vol.28 No.4
The effect of alternative dipping solutions tochlorinated water was studied on qualitative parameters ofready-to-eat rocket: sanitised tap water, 1% of citric acidsolution and a mixture of citric and ascorbic acids solution. After packaging in normal atmosphere, a monitoring oftotal bacterial count and physico-chemical parameters wascarried out to 14 storage days in dark and light storageconditions. The dark exposure of the rocket leaves contributedto preserve a lower microbiological growth and thegreen color: light presence highly influenced total bacterialcount and Hue angle (p\0.01). Treatments with acids canbe recommended to preserve antioxidant compounds andcolor leaves: this factor also influenced other studiedparameters as acidity, total bacterial count, and antioxidantactivity (p\0.01). The studied alternative dipping solutionsand the storage in darkness involved a better qualityof rocket up to 14 days of shelf life respect the commercialshelf life of 7 days.
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Protective Effect of Polyphenols from Glycyrrhiza glabra Against Oxidative Stress in Caco-2 Cells
Stefania D'Angelo,Alessandra Morana,Anna Salvatore,Vincenzo Zappia,Patrizia Galletti 한국식품영양과학회 2009 Journal of medicinal food Vol.12 No.6
In the present article, we have investigated the antioxidant properties of methanolic liquorice polyphenol extracts (LPEs). Polyphenol extraction was performed with 60% and 100% methanol. Analysis of LPEs by thin-layer chromatography revealed that a higher amount of polyphenols was recovered by extraction with 60% methanol. Antioxidant activity measurement of the reducing power, scavenging effect on 2,2′-diphenyl-1-picrylhydrazyl free radical, and hydrogen peroxide scavenging capability have been taken as the parameters for assessment of antioxidant potential of LPEs. Results have been compared with both natural and synthetic antioxidants. All experimental data have indicated that LPEs possess strong antioxidant power proportional to their o-diphenolic and total polyphenolic content, independently from the assay used. Therefore, the LPEs antioxidant property was examined against the cytotoxic effects of reactive oxygen species in human colon carcinoma cells. Pretreatment of Caco-2 cells with liquorice polyphenolic extracts provided a remarkable protection against oxidative damage induced by H2O2. The highest oxidative stress protection (72% of cell vitality) was measured in cells pretreated with 0.54mM polyphenols. This effect seems to be associated to the antioxidant activity of liquorice polyphenolic compounds. Our data suggest that polyphenols from Glycyrrhiza glabra could exert a beneficial action in the prevention of intestinal pathologies related to production of reactive oxygen species.
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