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Raisin as a Functional Food: Antioxidant and Antiglycation Activity Assessed by Model Systems
Amira Mnari Bhouri1,2, Zahra Amri1, Ilenia Piantedosi3
1Research Laboratory - LR12ES05 Lab-NAFS - Nutrition-Functional Food & Health at Faculty of Medicine of Monastir, University of Monastir, LR12ES05, Monastir, 5000, Tunisia.
Plant Foods for Human Nutrition (Dordrecht, Netherlands)
|December 12, 2024
Summary
Raisins offer a natural alternative to artificial sweeteners, combating sugar-related health issues. This study reveals diverse phenolic content and significant antiglycation properties in Tunisian raisin varieties, supporting their role as functional foods.
Area of Science:
- Food Science
- Nutritional Biochemistry
- Agricultural Science
Background:
- Rising consumption of sugar-added foods linked to adverse health effects.
- Need for natural, healthier alternatives to artificial sweeteners.
- Raisins as a potential functional food ingredient.
Purpose of the Study:
- Investigate phenolic content, reducing capacity, and antiglycation activities of Tunisian raisin varieties.
- Assess biodiversity in phytochemical profiles and functional properties.
- Evaluate raisin's potential to counteract glycoxidative damage.
Main Methods:
- Phenolic content determined by Folin Ciocalteu assay.
- Proanthocyanidins analyzed via depolymerisation with n-butanol/HCl.
- Flavanols, flavonols, and anthocyanins quantified using High-Performance Liquid Chromatography (HPLC).
- Reducing capacity measured by ferric ion reducing antioxidant power assay (FRAP).
- Antiglycation activity assessed using bovine serum albumin/fructose (BSA/FRU) and BSA/methyglyoxal (BSA/MGO) models.
Main Results:
- Significant biodiversity observed in phenolic content and profiles among six Tunisian raisin varieties.
- Reducing capacity ranged from 43.8 to 97.8 mmol Fe(II) equivalents/kg dry weight.
- Raisin samples demonstrated notable inhibition of protein glycation in in vitro models.
- Antiglycation effectiveness varied, with some varieties showing comparable or superior activity to known agents.
Conclusions:
- Tunisian raisin varieties exhibit diverse phytochemical profiles and functional properties.
- Raisins possess significant reducing capacity and antiglycation activities.
- These findings support the use of raisins as a functional food ingredient for inhibiting glycoxidative damage.
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