Moringa oleifera Leaf Powder as Functional Additive in Cookies to Protect SH-SY5Y Cells
| Autor: | Jesús Lozano Sánchez, Romano Lapasin, Domenico Nuzzo, Pasquale Massimo Picone, Pier Luigi San Biagio, Donatella Bulone, Clelia Dispenza, Alessandro Guiducci, Isabel Borrás-Linares, E. Muscolino, Daniela Giacomazza |
|---|---|
| Přispěvatelé: | Nuzzo D., Picone P., Sanchez J.L., Borras-Linares I., Guiducci A., Muscolino E., Biagio P.L.S., Dispenza C., Bulone D., Giacomazza D., Lapasin R. |
| Jazyk: | angličtina |
| Rok vydání: | 2021 |
| Předmět: |
Technology
SH-SY5Y Antioxidant QH301-705.5 QC1-999 Bioactive molecules medicine.medical_treatment Cytotoxicity medicine.disease_cause MORINGA OLEIFERA LEAF antioxidant effects Moringa chemistry.chemical_compound HPLC-ESI-TOF-MS identifications Antioxidant effects Cytotoxicity HPLC-ESI-TOF-MS identifications Moringa leaf powder Rheology medicine moringa leaf powder General Materials Science Oxidative injury Food science Biology (General) QD1-999 Instrumentation Fluid Flow and Transfer Processes Physics Process Chemistry and Technology General Engineering food and beverages cytotoxicity rheology SEM Engineering (General). Civil engineering (General) Moringa leaf powder Computer Science Applications Chemistry chemistry Antioxidant effects Settore CHIM/07 - Fondamenti Chimici Delle Tecnologie TA1-2040 Kaempferol Rheology Oxidative stress |
| Zdroj: | Digibug. Repositorio Institucional de la Universidad de Granada Consorcio Madroño Applied sciences 11 (2021). doi:10.3390/app11219995 info:cnr-pdr/source/autori:Nuzzo D.; Picone P.; Sanchez J.L.; Borras-Linares I.; Guiducci A.; Muscolino E.; Biagio P.L.S.; Dispenza C.; Bulone D.; Giacomazza D.; Lapasin R./titolo:Moringa oleifera leaf powder as functional additive in cookies to protect sh-sy5y cells/doi:10.3390%2Fapp11219995/rivista:Applied sciences/anno:2021/pagina_da:/pagina_a:/intervallo_pagine:/volume:11 Applied Sciences, Vol 11, Iss 9995, p 9995 (2021) Applied Sciences Volume 11 Issue 21 |
| DOI: | 10.3390/app11219995 |
| Popis: | The aim of this work is the evaluation of the addition of Moringa leaf powder (MLP) in cookies in terms of antioxidant properties, dough processability and sensorial properties of the cookies. The total content of biophenols and flavonoids in MLP was detected and the identification of the bioactive molecules was performed by HPLC-ESI-TOF-MS measurements, before and after oven treatment at 180 ◦C for 20 min. After a preliminary evaluation of the MLP water soluble fraction (MLPsf) cytotoxicity, its protective effect against an oxidative injury induced in the SH-SY5Y cells was assessed. Data evidence that the bioactive molecules present in MLPsf are effective in preventing ROS production and in protecting neuronal cells against oxidative stress. Prototypes of cookies containing MLP in different concentrations were then produced and evaluated by a consumer panel. Selected doughs containing MLP were analysed to determine the total content of biophenols in the cookies after baking and their enrichment in terms of valuable chemical elements. The influence of MLP on the viscoelastic behaviour and morphology of the doughs was also assessed. Finally, the potential role in counteracting the insurgence of not treatable neurodegenerative pathologies of two main MLP components, glucomoringin and kaempferol derivatives, present also after the thermal treatment, was discussed. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|