Antioxidative Changes of Blueberry Leaf Extracts in Emulsion-Type Sausage during In Vitro Digestion |
Hur, Sun-Jin
(Department of Bioresources and Food Science, Konkuk University)
Kim, Doo-Hwan (Department of Bioresources and Food Science, Konkuk University) Chun, Se-Chul (Department of Bioresources and Food Science, Konkuk University) Lee, Si-Kyung (Department of Bioresources and Food Science, Konkuk University) |
1 | Anonym. (2013). Blueberry variety review. Nate Nourse Nourse Farms. http://www.newenglandvfc.org/pdf_proceedings/BlueberryVariety.pdf Accessed Aug. 21, 2013 |
2 | Bermudez-Soto, M. J., Tomas-Barberan, F. A., and Garcia-Conesa, M. T. (2007). Stability of polyphenols in chokeberry (Aronia melanocarpa) subjected to in vitro gastric and pancreatic digestion. Food Chem. 102, 865-874. DOI ScienceOn |
3 | Ehlenfeldt, M. K., and Prior, R. L. (2001). Oxygen radical absorbance capacity (ORAC) and phenolic and anthocyanin concentrations in fruit and leaf tissues of highbush blueberry. J. Agr. Food Chem. 49, 2222-2227. DOI ScienceOn |
4 | Hur, S. J., Decker, E. A., and McClements, D. J. (2009). Influence of initial emulsifier type on microstructural changes occurring in emulsified lipids during in vitro digestion. Food Chem. 114, 253-262. DOI ScienceOn |
5 | Jeong, C. H., Choi, G. N., Kim, J. H., Kwak, J. H., Kim, D. O., Kim, Y. J., and Heo, H. J. (2010). Antioxidant activities from the aerial parts of Platycodon grandiflorum. Food Chem. 118, 278-282. DOI ScienceOn |
6 | Kim, S. M., Shang, Y. F., Um, B. H. (2010). Preparative separation of chlorogenic acid by centrifugal partition chromagography from highbush blueberry leaves (Vaccinium corymbosum L.). Phytochem. Anal. 21, 457-462. DOI ScienceOn |
7 | Marques, V., and Farah, A. (2009). Chlorogenic acids and related compounds in medicinal plants and infusions. Food Chem. 113, 1370-1376. DOI ScienceOn |
8 | Molan, A. L., Lila, M. A., and Mawson, J. (2008). Satiety in rats following blueberry extract consumption induced by appetite-suppressing mechanisms unrelated to in vitro or in vivo antioxidant capacity. Food Chem. 107, 1039-1044. DOI ScienceOn |
9 | Naczk, M., Grant, S., Zadernowski, R., and Barre, E. (2006). Protein precipitating capacity of phenolics of wild blueberry leaves and fruits. Food Chem. 96, 640-647. DOI ScienceOn |
10 | Prior, R. L., Cao, G., Martin, A., Sofic, E., McEwen, J., O'Brien, C., Lischner, N., Ehlenfeldt, M., Kalt, W., Krewer, G., and Mainland, C. M. (1998). Antioxidant capacity as influenced by total phenolic and anthocyanin content, maturity, and variety of Vaccinium species. J. Agr. Food Chem. 46, 2686-2693. DOI ScienceOn |
11 | Sellappan, S., Akoh, C. C., and Krewer, G. (2002). Phenolic compounds and antioxidant capacity of georgia-grown blueberries and blackberries. J. Agr. Food Chem. 50, 2432-2438. DOI ScienceOn |
12 | Versantvoort, C. H. M., Oomen, A. G., Van de Kamp, E., Rompelberg, C. J. M., and Sips, A. J. A. M. (2005). Applicability of an in vitro digestion model in assessing the bioaccessibility of mycotoxins from food. Food Chem. Toxicol. 43, 31-40. DOI ScienceOn |
13 | Silberberg, M., Morand, C., Mathevon, T., Besson, C., Manach, C., Scalbert, A., and Remesy, C. (2006). The bioavailability of polyphenols is highly governed by the capacity of the intestine and of the liver to secrete conjugated metabolites. Eur J. Nutr. 45, 88-96. DOI |
14 | Stevenson, D. E., Cooney, J. M., Jensen, D. J., Zhang, J., and Wibisono, R. (2007). Comparison of the relative recovery of polyphenolics in two fruit extracts from a model of degradation during digestion and metabolism. Mol. Nutr. Food Res. 51, 939-945. DOI ScienceOn |
15 | Su, M. S. and Chien, P. J. (2007). Antioxidant activity, anthocyanins, and phenolics of rabbiteye blueberry (Vaccinium ashei) fluid products as affected by fermentation. Food Chem. 104, 182-187. DOI ScienceOn |
16 | Weber, C. (2012). Blueberry variety review. Cornell University Fruit Resources. www.fruit.cornell.edu/berry Accessed Aug. 21, 2013. |
17 | Zheng, W., and Wang, S. Y. (2002). Oxygen radical absorbing capacity of phenolics in blueberries, cranberries, chokeberries, and lingonberries. J. Agr. Food Chem. 51, 502-509. |
18 | McDougall, G. J., Fyffe, S., Dobson, P., and Stewart, D. (2005). Anthocyanins from red wine - Their stability under simulated gastrointestinal digestion. Phytochem. 66, 2540-2548. DOI ScienceOn |