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Fruit‐based functional foods II: the process for identifying potential ingredients
Author(s) -
Hunter Denise C.,
Zhang Jingli,
Stevenson Lesley M.,
Skinner Margot A.
Publication year - 2008
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.2008.01854.x
Subject(s) - oxygen radical absorbance capacity , antioxidant , oxidative stress , chemistry , food science , antioxidant capacity , vitamin c , functional food , oxidative phosphorylation , carotenoid , ferric , food products , biochemistry , organic chemistry
Summary Developing functional food products requires a structured approach for screening potential ingredients. Using the development of a product with antioxidant properties as a model, eight fruit juice concentrates were screened, including New Zealand fruits. The total phenolic content and the antioxidant capacity, using chemical‐based assays (ferric reducing antioxidant power and oxygen radical absorbance capacity assays), were determined. The potential to protect against oxidative stress in Jurkat cells was also determined. Results indicate that the total phenolic content and antioxidant capacity in chemical‐based assays were strongly correlated. However, the total phenolic content did not dictate the level of protection from oxidative stress in this cell‐based model, suggesting that the type of phenolic compounds present and interactions between them may be important, although the activity of other compounds, such as vitamin C or carotenoids, may also be implicated. This model for screening ingredients may be used to design synergistic combinations of ingredients, and results may provide supportive evidence in the development of functional foods for this and other health targets.