ArticlePlant foods for human nutrition (Dordrecht, Netherlands)2024
Raisin as a Functional Food: Antioxidant and Antiglycation Activity Assessed by Model Systems.
Article in Plant foods for human nutrition (Dordrecht, Netherlands), 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
Raisin can be used a substitution of artificially sweetened snacks/ingredients, in order to counteract the increasing consumption of sugar-added foods, which is associated to adverse health effects. The aim of this study was to investigate the phenolic content, reducing capacity and antiglycation activities of traditional, sun-dried raisin samples obtained from six Tunisian varieties. Total phenolics were determined by the Folin Ciocalteu assay, proanthocyanidins by depolymerisation with n-butanol/HCl, monomeric and dimeric flavanols, flavonols and anthocyanins by HPLC with diode array and fluorimetric detectors. The reducing capacity was assessed by ferric ion reducing antioxidant power assay (FRAP) and anti-glycation activity by the bovine serum albumin/fructose (BSA/FRU) and BSA/methyglyoxal (BSA/MGO) model systems. Results showed a remarkable biodiversity in phenolic contents and profile among raisin samples. The reducing capacity ranged between 43.8 and 97.8 mmol Fe(II) eq/kg d.w. Raisin samples inhibited protein glycation in the in vitro model systems, which simulate the early and intermediate steps of the formation of advanced-glycation end-products occurring in vivo and leading to cell damage. The anti-glycation effectiveness in the BSA/FRU and BSA/MGO model systems was in the range 48-176 and 9.6-20.5 mmol catechin eq./kg d.w., respectively and was generally comparable or, for some raisin varieties higher than that of well-known antiglycation agents. These results support the promising role of raisin as a functional food/ingredient targeting the inhibition of glycoxidative damage.
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