School of Agriculture, Food and Ecosystem Sciences - Research Publications
Permanent URI for this collection
Search Results
1 - 10 of 96
-
ItemThe Importance of Dietary Antioxidants on Oxidative Stress, Meat and Milk Production, and Their Preservative Aspects in Farm Animals: Antioxidant Action, Animal Health, and Product Quality-Invited Review(MDPI, 2022-12)The biological effects of oxidative stress and associated free radicals on farm animal performance, productivity, and product quality may be managed via dietary interventions-specifically, the provision of feeds, supplements, and forages rich in antioxidants. To optimize this approach, it is important first to understand the development of free radicals and their contributions to oxidative stress in tissue systems of farm animals or the human body. The interactions between prooxidants and antioxidants will impact redox homeostasis and, therefore, the well-being of farm animals. The impact of free radical formation on the oxidation of lipids, proteins, DNA, and biologically important macromolecules will likewise impact animal performance, meat and milk quality, nutritional value, and longevity. Dietary antioxidants, endogenous antioxidants, and metal-binding proteins contribute to the 'antioxidant defenses' that control free radical formation within the biological systems. Different bioactive compounds of varying antioxidant potential and bio-accessibility may be sourced from tailored feeding systems. Informed and successful provision of dietary antioxidants can help alleviate oxidative stress. However, knowledge pertaining to farm animals, their unique biological systems, and the applications of novel feeds, specialized forages, bioactive compounds, etc., must be established. This review summarized current research to direct future studies towards more effective controls for free radical formation/oxidative stress in farm animals so that productivity and quality of meat and milk can be optimized.
-
ItemLC-MS/MS Characterization of Phenolic Metabolites and Their Antioxidant Activities from Australian Native Plants(MDPI, 2022-11)Polyphenols are considered vital bioactive compounds beneficial for human health. The Australian flora is enriched with polyphenols which are not fully characterized yet. Thus, the main objective of this study was to identify and characterize the Australian native sandalwood nuts, wattle seeds, lemongrass, and old man saltbush for phenolic compounds and their antioxidant activities. In this study, we tentatively identified a total of 155 phenolic compounds including 25 phenolic acids, 55 flavonoids, 22 isoflavonoids, 22 tannins, 22 lignans, 33 stilbenes, 33 coumarins and derivatives, 12 tyrosols and derivatives, and 6 phenolic terpenes. The highest total phenolic content (TPC) (15.09 ± 0.88 mg GAE/g) was quantified in lemongrass, while the lowest TPC (4.17 ± 0.33 mg GAE/g) was measured in wattle seeds. The highest total flavonoid content (TFC) and total condensed tannins (TCT) were measured in lemongrass and wattle seeds, respectively. A total of 18 phenolic metabolites were quantified/semi-quantified in this experiment. Lemongrass contains a vast number of phenolic metabolites.
-
ItemPhytochemicals, Antioxidant Activities, and Toxicological Screening of Native Australian Fruits Using Zebrafish Embryonic Model(MDPI, 2022-12)Phytochemicals play a pivotal role in human health and drug discovery. The safety evaluation of plant extracts is a prerequisite to ensure that all phytochemicals are safe before translational development and human exposure. As phytochemicals are natural, they are generally considered safe, although this is not always true. The objective of this study was to investigate and compare the phytochemical composition, antioxidant potential, and safety evaluation of native Australian Muntries (Kunzea pomifera), Kakadu plum (Terminalia ferdinandiana), Davidson plum (Davidsonia) and Quandong peach (Santalum acuminatum) through the in vivo vertebrate zebrafish embryonic model. The highest total phenolic content (TPC; 793.89 ± 22.27 μg GAE/mg) was quantified in Kakadu plum, while the lowest TPC (614.44 ± 31.80 μg GAE/mg) was quantified in Muntries. Developmental alterations, mortality, and morbidity were assessed for toxicological screening of these selected native Australian fruit extracts. In this study, muntries were quantified as having the least LC50 value (169 mg/L) compared to Davidson plum (376 mg/L), Kakadu plum (>480 mg/L), and Quandong peach (>480 mg/L), which indicates that muntries extract was more toxic than other fruit extracts. Importantly, we found that adverse effects were not correlated to the total phenolic content and antioxidant potential of these native Australian fruits and cannot simply be predicted from the in vitro analysis. Conclusively, these selected native Australian fruit extracts are categorized as safe. This study could explore the use of these native Australian fruits in cosmetics, pharmaceuticals, and drug discovery.
-
ItemNo Preview AvailableBioaccessibility of phenolic compounds from sesame seeds (Sesamum indicum L.) during in vitro gastrointestinal digestion and colonic fermentation(WILEY, 2022-07)Sesame (Sesamum indicum L.) is an oilseed crop and rich in various bioactive compounds including phenolics, phytosterols, and vitamins. In this study, phenolic compounds were extracted from three varieties of sesame seeds (black, brown, and white) to determine the antioxidant activities and bioaccessibility of selected phenolic compounds during in vitro digestion and colonic fermentation. The SCFAs production was also estimated. Black sesame seeds performed the highest total phenolic content (TPC) (2.69 mg GAE/g) and antioxidant capacities during gastrointestinal digestion. During colonic fermentation, black and brown sesame seeds exhibited relatively higher TPC (4.13 mg GAE/g) and antioxidant activities (DPPH: 8.6 mg TE/g; FRAP: 4.1 mg TE/g). Kaempferol was the lowest bioaccessible phenolic compound presented in all three sesame seeds, which relied more on the action of gut microbiota. White sesame seeds displayed higher production of individual and total SCFAs followed by black sesame seeds, which could be beneficial to gut health. NOVELTY IMPACT STATEMENT: Black and brown sesame seeds showed relatively higher content of phenolic compounds and remarkable antioxidant potential during in vitro gastrointestinal digestion and colonic fermentation. The bioaccessibility of phenolic compounds present in brown and white sesame seeds was relatively higher than in black sesame seeds. Most of the detected phenolic compounds in selected sesame seeds were fully bioaccessible after 24 h of colonic fermentation, except kaempferol. White and black sesame seeds showed higher production of SCFAs, which would be more beneficial to gut health.
-
ItemNo Preview AvailableEffect of processing on polyphenols in butternut pumpkin (Cucurbita moschata)(ELSEVIER, 2022-10)
-
ItemNo Preview Available
-
ItemNo Preview Available
-
ItemNo Preview Available
-
ItemNo Preview AvailableBioaccessibility and bioactivities of phenolic compounds from roasted coffee beans during in vitro digestion and colonic fermentation(ELSEVIER SCI LTD, 2022-08-30)Bioaccessibility and bioactivity of phenolic compounds in coffee beans relate to roasting and digestion process. This study aimed to estimate phenolic content, antioxidant potential, bioaccessibility, and changes in short chain fatty acids (SCFAs) production during in vitro digestion and colonic fermentation of commercial roasted (light, medium and dark) coffee beans. There was no significant difference found among all three different roasting levels. TPC and DPPH were enhanced 15 mg GAE/g and 60 mg TE/g during gastrointestinal digestion, respectively. For colonic fermentation, the highest TPC and FRAP of all coffee beans was found at 2 and 4 h, respectively. The gastric bioaccessibility of most of the phenolic compounds were relatively higher due to thermal phenolic degradation. Total SCFAs production was only up to 0.02 mM because of thermal polysaccharide decomposition. Light roasted beans exhibited relatively higher phenolic bioaccessibility, antioxidant activities and SCFAs production, which would be more beneficial to gut health.
-
ItemNo Preview AvailableBioactive compounds in microalgae and their potential health benefits(ELSEVIER, 2022-10)