Biscuits Enriched with Monofloral Bee Pollens: Nutritional Properties, Techno-Functional Parameters, Sensory Profile, and Consumer Preference.

Bee pollens are potential functional food ingredients as they contain essential nutrients and a wide range of bioactive compounds. The aim of this study was to investigate the effects of enrichment with monofloral bee pollens on the nutritional properties, techno-functional parameters, sensory profile, and consumer preference of biscuits. Biscuits were prepared according to the AACC-approved method by substituting wheat flour with pollens of rapeseed (Brassica napus L.

Application of Near-Infrared Spectroscopy to Investigate Some Endogenic Properties of Cultivars.

Fourteen different cultivars (Po_1-Po_14) were tested for free amino acid content (fAA), total polyphenol content (TPC), and antioxidant capacity (Ferric Reducing Ability of Plasma-FRAP) to select the cultivars with the most favorable traits. Automatic amino acid analyzer (fAA) and spectrophotometric assay (TPC, FRAP) results as well as Fourier-transform near infrared (FT-NIR) spectra were evaluated with different chemometric methods (Kruskal-Wallis test, Principal Component Analysis-PCA, Linear Discriminant Analysis-LDA). Based on total free amino acid concentrations and FRAP values, the Po_2 cultivar was found to be the most favorable.

Total Polyphenol Content and Antioxidant Capacity of Rosehips of Some Species.

Rosehips, the fruits of species, are well known for their various health benefits like strengthening the immune system and treating digestive disorders. Antioxidant, anti-inflammatory, and cell regenerative effects are also among their health enhancing impacts. Rosehips are rich in compounds having antioxidant properties, like vitamin C, carotenoids, and phenolics.

Antihyperlipidemic Effects of Sour Cherries Characterized by Different In Vitro Antioxidant Power and Polyphenolic Composition.

The aims of the present study were to clarify in vivo effects of three sour cherry cultivars characterized by different polyphenolic composition in hyperlipidemic animals in a short term experiment. The three different sour cherry cultivars were chosen based on their total in vitro antioxidant capacity, total polyphenolic, monomeric anthocyanin and flavonoid content. Male Wistar rats were divided randomly into eight groups: rats kept on normal diet (control) and normal diet supplied with sour cherry powder of one of the three cultivars; others were kept on fat-rich diet and fat-rich diet supplied with sour cherry powder prepared from one of the three cultivars.

Differences in antioxidant properties of ginkgo leaves collected from male and female trees.

Total phenolic content and antioxidant capacity (FRAP method) of Ginkgo biloba L. leaves collected from male and female trees were determined and compared. Different water and aqueous ethanolic (water/ethanol 80/20, V/V) extracts were prepared by varying the time of infusing, boiling and steeping in order to determine the effect of the extraction method on the above parameters.