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Raisin As A Functional Food: Antioxidant And Antiglycation Activity Assessed By Model Systems.

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Raisin As A Functional Food: Antioxidant And Antiglycation Activity Assessed By Model Systems.

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Raisin as a Functional Food: Antioxidant and Antiglycation Activity Assessed by Model Systems.

Amira Mnari Bhouri^1,2, 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

View abstract on PubMed

Summary

This summary is machine-generated.

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.

Keywords:

Free of added sugar Glycation Phenolics Raisin

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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.