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Incorporating Grape Seed Antioxidants into a Functional Food Model

Incorporating Grape Seed Antioxidants into a Functional Food Model. March 13, 2009. Lena Binzer , Rebecca Brinsko , Jessica Cha ,Serena Chen , Sarah Green, Kelly Grob, Junjie Hao , Christina Hitz , Laura Li, Sowmya Swamy , Max Wolf, MengMeng Xu , Mary Yanik

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Incorporating Grape Seed Antioxidants into a Functional Food Model

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  1. Incorporating Grape Seed Antioxidants into a Functional Food Model March 13, 2009 Lena Binzer, Rebecca Brinsko, Jessica Cha,Serena Chen, Sarah Green, Kelly Grob, JunjieHao, Christina Hitz, Laura Li, SowmyaSwamy, Max Wolf, MengMengXu, Mary Yanik Mentors: Liangli Yu, Ph. D, Mickey Parish, Ph. D

  2. Introduction • Rising rate of chronic disease • Quality of life • High costs • Antioxidant Effects • Flavanoids • Resveratrol • Anthocyanins • Flavanols http://www.nemont.net/~dykmanw/gallery/1bg.jpg

  3. Literature • Grape seed • Economic • Environmental • Bread • Functional food model • Commonly consumed • Simple • Affordable http://www.uvds.com/images/pomace.jpg

  4. Literature – Heat Treatment of Grape Seeds Kim et al. 2006

  5. Research Goal • Team IMMUNE plans to incorporate cold-pressed grape seed oils and flours into a functional food that will advance the field of preventative medicine to promote human health. http://www.reviewgreentea.com/images/GrapeSeed.jpg

  6. Research Objectives • To quantify health-beneficial factors, including antioxidant properties, in grape seed flour and oil • To determine preservation of antioxidant properties during preparation of a model food system • To investigate consumer response of the functional food product

  7. Experimental Design 3rd Study: Consumer Acceptance 1st Study: Beneficial Properties of Grape Seeds 2nd Study: Beneficial Properties of Functional Bread Sensory Test Two varieties & control 4 seed varieties- flour/oil (8 total) 3 Temperatures and 2 Baking Times Chemical Testing-Health Beneficial Factors Chemical Testing-Health Beneficial Factors Select two best varieties

  8. Methodology – Antioxidants of Grape Seeds Chemical Analysis • Total Phenolic Content • Total Anthocyanin Content • Oxygen Radical Absorbance Capacity • DPPH Radical Scavenging Capacity • Fatty Acid Composition • Chelating Capacity • Inhibition of HT-29 Colon Cancer Cell Line Growth • Carotenoid Composition • Tocopherol Profile • Oxidative Stability Index • Peroxide Values

  9. Methodology - Baking • Recipe • 177 g wheat flour • grape seed flour or oil • 118 g water • 37 g cane sugar • 8 g canola oil • 4 g salt • 6 g dry active yeast.

  10. Timeline

  11. Thank You. Questions?

  12. Methodology 3rd Study: Consumer Acceptability 1st Study: Grape Seed Analysis 2nd Study: Bread Analysis 4 seed varieties - flour/oil (8 total) Two varieties+ control Sensory Test 3 temperatures and 2 baking times Chemical Testing-health beneficial factors Cost analysis Chemical Testing-health beneficial factors Select two best varieties

  13. Literature Review Chemical Analysis French Paradox Medical Statistics Skin vs. Seed Storage Conditions Phenolic Composition

  14. Medical Statistics • Leading causes of death in 2004 according to the CDC • Heart disease • Cancer • $2 trillion in health expenditures in 2005 according to the CDC

  15. Grape Seeds • Ruby Red • Norton • Concord • White • Chardonnay (control)

  16. Chemical Analysis • Total Phenolic Content • Total Anthocyanin Content • Oxygen Radical Absorbance Capacity • DPPH Radical Scavenging Capacity • Fatty Acid Composition • Chelating Capacity • Inhibition of HT-29 Colon Cancer Cell Line Growth • Carotenoid Composition • Tocopherol Profile • Oxidative Stability Index • Peroxide Values

  17. Baking Conditions

  18. Bread Recipe • 177 g commercial wheat flour with grape seed flour or oil • 118 g water, 37 g cane sugar, 8 g canola oil, 4 g salt, and 6 g dry active yeast. • KitchenAid standing mixer with dough hook • mix at low speed for 1 minute • knead on low for 3 minutes at room temperature. • ferment at 4 degrees Celsius for 18 hours • sit at room temperature for an additional 2 hours • baked under predetermined time and temperature conditions.

  19. Sensory Analysis • Taste Testing • Olfactory Analysis • Appearance • Consumer Perception

  20. Antioxidant Capacity of Skins and Seeds

  21. Phenolic Composition All quantities expressed in mg/100g seed. CT: (+)-catechin; EC: (-)-epicatechin; ECG: (-)-epicatechin gallate; EGCG: (-)-epigallocatechin gallate; B1: proanthocyanidin B1; B2: proanthocyanidin B2; GA: Gallic acid

  22. Storage Condition

  23. Total Anthocyanin Content http://www.ferret.com.au/odin/images/164226/T70-UV-VIS-Spectrophotometer-available-from-Scientific-Solutions-164226.jpg

  24. DPPH Scavenging • http://www.naturalsolution.co.kr/img/p_tech211.gif

  25. ORAC Antioxidants + Free Radicals • http://wheat.pw.usda.gov/genome/methods/microplate.jpg http://pagesperso-orange.fr/ox/clubic/fluo3.jpg • http://www.contrib.andrew.cmu.edu/~jamess3/PlateReader.jpg

  26. Reverse Phase HPLC http://www.galantamine.cn/images/hp-hplc.jpg

  27. HT-29 Inhibition Antioxidant HT-29 cells Incubate Count cells http://upload.wikimedia.org/wikipedia/commons/thumb/5/57/Hemocytometer_grid_100x.jpg/180px-Hemocytometer_grid_100x.jpg

  28. Oxidative Stability http://www.laboratorytalk.com/news/mea/mea821_01.jpeg

  29. Spectrophotometry http://www.ferret.com.au/odin/images/164226/T70-UV-VIS-Spectrophotometer-available-from-Scientific-Solutions-164226.jpg

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