The DOI matches its Crossref record; 18 of the 18 references it cites were found in a registry or an index.
Antioxidant Dietary Fiber Product: A New Concept and a Potential Food Ingredient
Abstract
The main characteristics of a natural product, antioxidant dietary fiber (ADF), rich in both dietary fiber (DF) and polyphenolic compounds (PP), obtained from red grape pomace is described. Both nonextractable proanthocyanidins (28.6%) and extractable polyphenols (2.0%) are associated with the dietary fiber matrix. The antioxidant capacity of this product was in vitro determined by lipid oxidation inhibition (LOI) and free radical scavenging (FRE) procedures. One gram of the product showed similar LOI and FRE effect than 400 mg and 100 mg of dl -(α-tocopherol, respectively. Extractable PP of grape ADF showed higher antioxidant capacity than red wine PP. The physiological and nutritional significance of ADF is discussed and the requirements of vegetable materials to be considered as ADF is proposed. Keywords: Antioxidants; dietary fiber; polyphenols; grape pomace; proanthocyanidins
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Cites
A procedure to measure the antiradical efficiency of polyphenols
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Kanner, J., Frankel, E., Granit, R., German, B., & Kinsella, J. E. (1994) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf00037a010 · Cited by 494
Phenolic compounds in food and their effects on health
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Disposition of quercetin in man after single oral and intravenous doses
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Self-citationGrape pomace as a potential food fiber
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By-products of plant food processing as a source of functional compounds—Recent developments
Schieber, A., Stintzing, F. C., & Carle, R. (2001) · Trends in Food Science & Technology · doi:10.1016/s0924-2244(02)00012-2 · Cited by 1,334
Comparison of extracts prepared from plant by-products using different solvents and extraction time
Lapornik, B., Prošek, M., & Golc Wondra, A. (2005) · Journal of Food Engineering · doi:10.1016/j.jfoodeng.2004.10.036 · Cited by 859
Interactions between Polyphenols and Macromolecules: Quantification Methods and Mechanisms
Le Bourvellec, C., & Renard, C. M. G. C. (2012) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398.2010.499808 · Cited by 853
Transformation of vegetable waste into value added products:
Laufenberg, G., Kunz, B., & Nystroem, M. (2003) · Bioresource Technology · doi:10.1016/s0960-8524(02)00167-0 · Cited by 647
Dietary fibre from vegetable products as source of functional ingredients
Rodríguez, R., Jiménez, A., Fernández-Bolaños, J., Guillén, R., & Heredia, A. (2006) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2005.10.002 · Cited by 517
Metadata
- Authors
- Saura-Calixto, F.
- Venue
- Journal of Agricultural and Food Chemistry
- Publisher
- American Chemical Society (ACS)
- Published
- 1998-09-24
- Volume
- 46
- Issue
- 10
- Pages
- 4303-4306
- ISSN
- 0021-8561 (ISSN-L)
- 1520-5118
- OpenAlex
- W2092710046
- Cited by
- 386
- References
- 18
- FWCI
- 2.09
- Type
- journal article
- Language
- en
- Open access
- closed
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Bibliographic data: Semantic Scholar, OpenAlex, Crossref.
Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
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