Page 360 - Natural Antioxidants, Applications in Foods of Animal Origin
P. 360

Antioxidant Dietary Fiber: An Approach to Develop Healthy      339
  VetBooks.ir  Reyes-Caudillo,  E.;  Tecante, A.;  Valdivia-López,  M. A. Dietary  Fiber Content  and Anti-


             oxidant Activity of Phenolic Compounds Present in Mexican Chia (Salvia hispanica L.)
             Seeds. Food Chem. 2008, 107, 656–663.
            Ribeiro, J. C.; Antunes, L. M. G.; Aissa, A. F.; Darin, J. D. C.; Veridiana Rosso, V.; Mercadante,
             A. Z.; Bianchi, M. d. L. P. Evaluation of the Genotoxic and Antigenotoxic Effects after
             Acute and Subacute Treatments with Açaí Pulp (Euterpe oleracea Mart.) on Mice Using
             the Erythrocytes Micronucleus Test and the Comet Assay. Mutat. Res. 2010, 695, 22–28.
            Rice-Evans, C. A.; Miller, N. J.; Paganga, G. Antioxidant Properties of Phenolic Compounds.
             Trends Plant Sci. 1997, 2 (4), 152–159.
            Rioux, L. E.; Turgeon, S. L.; Beaulieu, M. Characterization of Polysaccharides Extracted
             from Brown Seaweeds. Carbohydr. Polym. 2007, 69 (3), 530–537.
            Roy, S. K.; Khurdiya, D. S. Other Subtropical Fruit. In Handbook of Fruit Science and Tech-
             nology: Production, Composition, Storage and Processing; Salunkhe, D. K., Kadam S. S.,
             Eds.; CRC Press: New York, 1995; p 539.
            Ruberto, G.; Renda, A.; Daquino, C.; Amico, V.; Spatafora, C.; Tringali, C.; De Tommasi,
             N. Polyphenol Constituents and Antioxidant Activity of Grape Pomace Extracts from Five
             Sicilian Red Grape Cultivars. Food Chem. 2007, 100 (1), 203–210.
            Rufino, M. d. S. M.; Alves, R. E.; Brito, E. S.; Pérez-Jiménez, J.; Saura-Calixto, F.; Mancini-
             Filho, J. Bioactive Compounds and Antioxidant Capacities of 18 Non-Traditional Tropical
             Fruits from Brazil. Food Chem. 2010, 121, 996–1002.
            Rufino, M. d. S. M.; Alves, R. E.; Brito, E. S.; Pérez-Jiménez, J.; Saura-Calixto, F. D. Total
             Phenolic Content and Antioxidant Activity in Acerola, Açaí, Mangaba and Uvaia Fruits by
             DPPH Method. Acta Hort. 2009a, 841, 459–462.
            Rufino, M. d. S. M.; Fernandes, F. A. N.; Alves, R. E.; Brito, E. S. Free Radical Scavenging
             Behaviour of Some North-East Brazilian Fruits in a DPPH System. Food Chem. 2009b,
             114, 693–695.
            Rufino, M. d. S. M.; Pérez-Jiménez, J.; Arranz, S.; Alves, R.; Brito, E.; Oliveira, M. S.;
             Calixto, S. Açaí (Euterpe oleraceae)‘BRS Pará’: A Tropical Fruit Source of Antioxidant
             Dietary Fiber and High Antioxidant Capacity Oil. Food Res. Int. 2011, 44 (7), 2100–2106.
            Rupasinghe, H. V.; Wang, L.; Huber, G. M.; Pitts, N. L. Effect of Baking on Dietary Fibre
             and Phenolics of Muffins Incorporated with Apple Skin Powder. Food Chem. 2008, 107
             (3), 1217–1224.
            Rupérez, P.; Ahrazem, O.; Leal, J. A. Potential Antioxidant Capacity of Sulfated Polysac-
             charides from the Edible Marine Brown Seaweed Fucus vesiculosus. J. Agric. Food Chem.
             2002, 50 (4), 840–845.
            Ruperez,  P.; Saura-Calixto,  F. Dietary  Fibre and Physicochemical  Properties  of Edible
             Spanish Seaweeds. Eur. Food Res. Technol. 2001, 212 (3), 349–354.
            Rupérez, P.; Toledano, G. Indigestible Fraction of Edible Marine Seaweeds. J. Sci. Food
             Agric. 2003, 83 (12), 1267–1272.
            Salvi, M. J.; Rajput, C. Pineapple. In Handbook of Fruit Science and Technology. Production,
             Composition, Storage, and Processing; Salunkhe, D. K., Kadam S. S., Eds.; CRC Press:
             New York, 1995; p 171.
            Sánchez-Alonso, I.; Borderías, A. J. Technological Effect of Red Grape Antioxidant Dietary
             Fibre Added to Minced Fish Muscle. Int. J. Food Sci. Technol. 2008, 43 (6), 1009–1018.
            Sánchez-Alonso, I.; Jiménez-Escrig, A.; Saura-Calixto, F.; Borderías, A. J. Effect of Grape
             Antioxidant Dietary Fibre on the Prevention of Lipid Oxidation in Minced Fish: Evaluation
             by Different Methodologies. Food Chem. 2007, 101 (1), 372–378.
   355   356   357   358   359   360   361   362   363   364   365