Bixa orellana leaf extract suppresses histamine-induced endothelial hyperpermeability via the PLC-NO-cGMP signaling cascade
Conclusion:
In conclusion, the present data suggest that AEBO could suppress histamine-induced increased endothelial permeability and the activity may be closely related with the inhibition of the PLC-NO-cGMP signaling pathway and PKC activity. (Source: BMC Complementary and Alternative Medicine)
Source: BMC Complementary and Alternative Medicine - October 14, 2015 Category: Complementary Medicine Authors: Yoke YongHoe ChiongMuhd SomchitZuraini Ahmad Source Type: research
Sensory and Functionality Differences of Whey Protein Isolate Bleached by Hydrogen or Benzoyl Peroxide
This study identifies the effects of hydrogen peroxide and benzoyl peroxide on functional and flavor characteristics of WPI bleached by hydrogen and benzoyl peroxide and provides insights for the product applications which may benefit from bleaching. (Source: Journal of Food Science)
Source: Journal of Food Science - August 28, 2015 Category: Food Science Authors: Tucker J. Smith, E. Allen Foegeding, MaryAnne Drake Tags: C: Food Chemistry Source Type: research
Utilisation of chitosan flocculation of residual lipids and microfiltration for the production of low fat, clear WPC80
Annato coloured cheese whey was adjusted to pH 4.5 and treated with 0.01% (w/w) chitosan to selectively precipitate residual lipids, which were removed by gravity settling and microfiltration (MF). MF permeate was concentrated by ultrafiltration/diafiltration (UF/DF) to produce whey protein concentrate with 80% protein (WPC80‐Chitosan). WPC80 samples were also produced by UF/DF only (Control), and by MF without chitosan treatment (MF). Both WPC80‐Chitosan and WPC80‐MF samples had lower fat, lower turbidity, higher foam overrun/stability and lower quantities of volatile compounds than WPC80‐Control before and after ...
Source: International Journal of Dairy Technology - August 1, 2015 Category: Nutrition Authors: Iswandi Jarto, John A Lucey, Michael S Molitor, Karen E Smith Tags: Original Research Source Type: research
Inhibition of Cholesterol and Polyunsaturated Fatty Acids Oxidation through the Use of Annatto and Bixin in High‐Pressure Processed Fish
This study shows that annatto and bixin protect cholesterol against oxidation in pressurized fish, while only annatto protects the polyunsaturated fatty acids. The loss of eating quality of fish products can be prevented by a combined use of natural antioxidants and the nonthermal high pressure technology. This solution can be used in the development of new fish products processed with high‐pressure treatment to improve product quality and avoid waste. (Source: Journal of Food Science)
Source: Journal of Food Science - July 28, 2015 Category: Food Science Authors: Bruno C. Figueirêdo, Neura Bragagnolo, Leif H. Skibsted, Vibeke Orlien Tags: S: Sensory & Food Quality Source Type: research
Obtaining annatto seed oil miniemulsions by ultrasonication using aqueous extract from Brazilian ginseng roots as a biosurfactant
Publication date: January 2016 Source:Journal of Food Engineering, Volume 168 Author(s): M. Thereza M.G. Rosa, Eric Keven Silva, Diego T. Santos, Ademir J. Petenate, M. Angela A. Meireles The purpose of this study was to produce an oil-in-water (O/W) emulsion of δ-tocotrienol-rich oil obtained from annatto seeds by a supercritical fluid extraction process. The effects of emulsification by ultrasound (US) were evaluated and compared to emulsification by dispax reactor (DR) at similar energy densities. Saponin-rich extract from Brazilian ginseng roots (BGR) was obtained from BGR by pressurized liquid extractio...
Source: Journal of Food Engineering - July 24, 2015 Category: Food Science Source Type: research
The hazardous effects of three natural food dyes on developmental stages and longevity of Drosophila melanogaster
In this study, the toxic effects of three different natural food dyes (carmine, turmeric and annatto) on 72 ± 4 h larvae of Oregon-R wild type of Drosophila melanogaster were investigated. For this purpose, four different application doses (50, 75, 100, 125 mg mL–1) were chosen by means of preliminary studies. It was determined that larval mortality increased with increasing concentration in the application groups and the toxicity order was carmine > turmeric > annatto. It was observed that the survival rate was highest in the control with 98% and lowest in 12...
Source: Toxicology and Industrial Health - June 29, 2015 Category: Toxicology Authors: Uysal, H., Semerdoken, S., Colak, D. A., Ayar, A. Tags: Articles Source Type: research
Safety and lipid-altering efficacy of a new omega-3 fatty acid and antioxidant-containing medical food in men and women with elevated triacylglycerols
Publication date: August 2015 Source:Prostaglandins, Leukotrienes and Essential Fatty Acids (PLEFA), Volume 99 Author(s): K.C. Maki , J.G. Geohas , M.R. Dicklin , M. Huebner , J.K. Udani This randomized, double-blind, placebo-controlled multi-center trial investigated the lipid-altering effects of a medical food (PDL-0101) providing 1.8g/d eicosapentaenoic acid; 12mg/d astaxanthin, a marine algae-derived carotenoid; and 100mg/d tocopherol-free gamma/delta tocotrienols enriched with geranylgeraniol, extracted from annatto, on triacylglycerols (TAG), other lipoprotein lipids, and oxidized low-density lipoprotein (LD...
Source: Prostaglandins, Leukotrienes and Essential Fatty Acids (PLEFA) - June 29, 2015 Category: Lipidology Source Type: research
Safety and lipid-altering efficacy of a new omega-3 fatty acid and antioxidant-containing medical food in men and women with elevated triacylglycerols
This randomized, double-blind, placebo-controlled multi-center trial investigated the lipid-altering effects of a medical food (PDL-0101) providing 1.8g/d eicosapentaenoic acid; 12mg/d astaxanthin, a marine algae-derived carotenoid; and 100mg/d tocopherol-free gamma/delta tocotrienols enriched with geranylgeraniol, extracted from annatto, on triacylglycerols (TAG), other lipoprotein lipids, and oxidized low-density lipoprotein (LDL) in 102 subjects with TAG 150–499mg/dL (1.69–5.63mmol/L) and LDL cholesterol (LDL-C) ≥70mg/dL (1.81mmol/L). (Source: Prostaglandins, Leukotrienes and Essential Fatty Acids)
Source: Prostaglandins, Leukotrienes and Essential Fatty Acids - May 29, 2015 Category: Biomedical Science Authors: KC Maki, JG Geohas, MR Dicklin, M Huebner, JK Udani Source Type: research
EGR-1/Bax Pathway Plays a Role in Vitamin E δ-Tocotrienol-induced Apoptosis in Pancreatic Cancer Cells
The anticancer activity of δ-tocotrienol, a bioactive vitamin E present in whole grain cereals, annatto beans, and palm fruit, is strongly dependent on its effect on the induction of apoptosis. δ-Tocotrienol-induced apoptosis is associated with consistent induction in the expression of the pro-apoptotic protein Bax. The molecular mechanism by which δ-tocotrienol regulates Bax expression is unknown. We carried out a DNA microarray study that identified δ-tocotrienol induction of the zinc finger transcription factor, EGR-1, in pancreatic cancer cells. (Source: The Journal of Nutritional Biochemistry)
Source: The Journal of Nutritional Biochemistry - April 1, 2015 Category: Biochemistry Authors: Chen Wang, Kazim Husain, Anying Zhang, Barbara A. Centeno, Dung-Tsa Chen, Zhongsheng Tong, Säid M. Sebti, Mokenge P. Malafa Tags: Research article Source Type: research
Extraction of bixin from annatto seeds using combined technologies
This study aimed to compare different clean technologies for extraction of nutraceuticals (bixin and tocols) from annatto seeds, using a fixed bed extractor. The solvents used were supercritical CO2, ethanol and a mixture of ethanol and water. Conventional extractions using water and chloroform were also conducted, for comparison. Scanning electron microscopy was used to evaluate the surface of seeds and confirm experimental results. The best extraction efficiencies (for bixin) were using ethanol (ambient pressure) and a sequential extraction (supercritical CO2 as pretreatment followed by ethanol). This last result has als...
Source: The Journal of Supercritical Fluids - February 27, 2015 Category: Chemistry Source Type: research
Isolation, Characterization, Bioassay and X-ray Crystallographic Study of Phytoconstituents from Bixa orellana Leaves
A new ellagic acid derivative, 3-O-methyl ellagic acid dihydrate (4), along with three known phytoconstituents, 4-acetylresorcinol (1), 4-hydroxyphenylmethyl ketone (2), and docosanoic acid docosyl ester (3), were isolated from the leaves of Bixa orellana L. for the first time. Their structures were elucidated on the basis of chemical and physical data (IR, UV, 1H NMR, 13C NMR, and mass). Herein, we report the extraction, isolation, characterization, and biological activities of phytoconstituents isolated from the leaves of Bixa orellana. The structure of compound 4 was further confirmed by X-ray crystallographic studies. ...
Source: Chemistry of Natural Compounds - February 10, 2015 Category: Chemistry Source Type: research
Ultrasound-assisted formation of annatto seed oil emulsions stabilized by biopolymers
Publication date: May 2015 Source:Food Hydrocolloids, Volume 47 Author(s): Eric Keven Silva , M. Thereza M.S. Gomes , Miriam Dupas Hubinger , Rosiane Lopes Cunha , M. Angela A. Meireles This work investigated the stabilization mechanisms of annatto seed oil emulsions, rich in δ-tocotrienol, by employing biopolymers such as gum arabic (GA), whey protein isolate (WPI), modified starch (Hi-Cap and SF), polyethylene glycol (PEG) and inulin as emulsifiers/stabilizers. The effects of emulsification by high-intensity ultrasound were evaluated and compared to emulsification by mechanical stirring. The research in this st...
Source: Food Hydrocolloids - January 25, 2015 Category: Food Science Source Type: research
Extraction of tocotrienols from annatto seeds by a pseudo continuously operated SFE process integrated with low-pressure solvent extraction for bixin production
Publication date: January 2015 Source:The Journal of Supercritical Fluids, Volume 96 Author(s): Moyses N. Moraes , Giovani L. Zabot , M. Angela A. Meireles A process to obtain tocotrienols from annatto seeds was studied in a supercritical fluid extraction (SFE) system containing two 1L extractor vessels with height (H B ) to internal diameter (D B ) ratios of 7.1 (E-1) and 2.7 (E-2). Pseudo continuous operation of the SFE system was validated by producing clove volatile oil at 40°C and 15MPa. To obtain tocotrienols, the system was operated in pseudo continuous mode at 40°C, 20MPa and CO2 flow rate of 20.7g/min. ...
Source: The Journal of Supercritical Fluids - December 11, 2014 Category: Chemistry Source Type: research
Effect of Date Palm Coproducts and Annatto Extract on Lipid Oxidation and Microbial Quality in a Pork Liver Pâté
Abstract
Dates are an interesting source of bioactive compounds, and coproducts from the date industry are of potential use in the manufacturing of meat products. In the present research, spreadable pork liver pâtés were made using fresh date coproducts (2.5% and 7.5%) as a potential functional ingredient and an ethanolic annatto extract (128 mg/kg) as colorant. The effect of these 2 ingredients on the lipid oxidation and microbial quality of the pâtés was assessed during 21 d of storage. The pâtés containing 7.5% date paste were seen to have the highest content of phenolic compounds during storage. The combination o...
Source: Journal of Food Science - October 28, 2014 Category: Food Science Authors: A.M. Martín‐Sánchez, G.L. Ciro‐Gómez, J.E. Zapata‐Montoya, J. Vilella‐Esplá, J.A. Pérez‐Álvarez, E. Sayas‐Barberá Tags: M: Food Microbiology & Safety Source Type: research
Modeling of antibacterial activity of annatto dye on Escherichia coli in mayonnaise
Publication date: Available online 30 September 2014 Source:Food Bioscience Author(s): Mahmoud Yolmeh , Mohammad B. Habibi Najafi , Reza Farhoosh , Fakhreddin Salehi Annatto ranks second in economic importance worldwide among all natural colorants and its extract fraught with antimicrobial and antioxidant properties. In the present paper, adaptive neuro-fuzzy inference system (ANFIS) and genetic algorithm–artificial neural network (GA–ANN) models were undertaken to predict the annatto dye on Escherichia coli in mayonnaise. The ANFIS and GA–ANN were fed with 3 inputs of annatto dye concentration (0%, 0.1%, 0.2...
Source: Food Bioscience - October 20, 2014 Category: Food Science Source Type: research
