Fereidoon Shahidi

Fereidoon Shahidi
Memorial University of Newfoundland · Department of Biochemistry

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809
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Publications (809)
Article
Full-text available
The structurally diverse bioactive compounds found in marine organisms represent valuable resources for the food and pharmaceutical industries. The marine ecosystem encompasses over half of the world’s biota, providing an extensive range of bioactive compounds that can be extracted from various marine life forms, including marine microorganisms (su...
Article
Full-text available
Flixweed (sophia) seed meal and camelina, both by-products of oil processing, were employed to generate protein hydrolysates by applying Flavourzyme and Alcalase. This study aimed to integrate in vitro and in silico methods to analyze sophia and camelina protein hydrolysates for releasing potent antioxidative, dipeptidyl peptidase IV (DPP IV) inhib...
Article
Full-text available
Atlantic sea cucumber is a benthic marine echinoderm found in Northwest Atlantic waters and is harvested mainly for its body wall. The body wall, along with internal organs and aqua-phyrangeal bulb/flower, is a rich source of proteins, where the latter parts are often considered as processing discards. The objective of this research was to produce...
Chapter
Non-communicable diseases, such as cardiovascular disease, cancer, diabetes, obesity, and hypertension, represent the cause of 60% of all deaths around the globe. With proper diet and natural dietary antioxidant supplements, these diseases can be prevented by up to 40% according to the British Nutrition Foundation. This book provides a comprehensiv...
Chapter
Non-communicable diseases, such as cardiovascular disease, cancer, diabetes, obesity, and hypertension, represent the cause of 60% of all deaths around the globe. With proper diet and natural dietary antioxidant supplements, these diseases can be prevented by up to 40% according to the British Nutrition Foundation. This book provides a comprehensiv...
Preprint
Salmon aquaculture generates 80% of the total revenue of finfish aquaculture across Canada. Salmon farming is carried out in a multilevel process, and at least 60% of the total production is considered as by-products, including skin, head, viscera, trimming, frames, bones, and roes. These by-products are an excellent source of protein, which can be...
Article
Molecular modifications have been practiced for more than a century and nowadays they are widely applied in food, pharmaceutical, or other industries to manipulate the physicochemical, bioactivity, metabolic/catabolic, and pharmacokinetic properties. Among various structural modifications, the esterification/O-acylation has been well-established in...
Article
Full-text available
Insoluble-bound phenolics (IBPs) are extensively found in the cell wall and distributed in various tissues/organs of plants, mainly cereals, legumes, and pulses. In particular, IBPs are mainly distributed in the protective tissues, such as seed coat, pericarp, and hull, and are also available in nutritional tissues, including germ, epicotyl, hypoco...
Article
Full-text available
Wheat and rice play a vital role in human nutrition and food security. A better understanding of the potential health benefits associated with consuming these cereals, combined with studies by plant scientists and food chemists to view the entire food value chain from the field, pre and post-harvest processing, and subsequent “fork” consumption, ma...
Article
Sea cucumber tentacles (aquapharyngeal bulb) are a rich source of biologically active compounds, including phenolics, however they are mainly discarded as processing waste. This study evaluated free, esterified, and insoluble-bound phenolics of Atlantic sea cucumber (Cucumaria frondosa) tentacles and their antioxidant activity for the first time. B...
Article
Full-text available
Bioinformatic tools are widely used in predicting potent bioactive peptides from food derived materials. This study was focused on utilizing sea cucumber processing by-products for generating antioxidant and ACE inhibitory peptides by application of a range of in silico techniques. Identified peptides using LC−MS/MS were virtually screened by PepRa...
Article
Full-text available
Sea cucumbers are considered a luxury food item and used locally in traditional medication due to their impressive nutritional profile and curative effects. Sea cucumbers contain a wide range of bioactive compounds, namely phenolics, polysaccharides, proteins (collagen and peptides), carotenoids, and saponins, demonstrating strong antioxidant and o...
Article
Full-text available
Lipids in food are a source of essential fatty acids and also play a crucial role in flavor and off-flavor development. Lipids contribute to food flavor generation due to their degradation to volatile compounds during food processing, heating/cooking, and storage and/or interactions with other constituents developed from the Maillard reaction and S...
Article
Full-text available
Finger millets are important coarse grains that exhibit high levels of phenolic compounds and antioxidant activities among other cereals. Grains are subjected to a number of thermal treatments and this could affect the contents and bioactivities of phenolic compounds. The aim of the present study was to determine the phenolic contents and antioxida...
Article
Bioactives are natural substances that may function as antioxidant, anti-inflammatory, antimicrobial, and anticarcinogenic agents. They include phenolic compounds, carotenoids, and vitamins that can exert health-promoting effects. Conventional fruit processing (e.g., heat treatment) can negatively affect the content and possibly the integrity of bi...
Article
Full-text available
Chickpeas are rich sources of bioactive compounds such as phenolic acids, flavonoids, and isoflavonoids. However, the contribution of insoluble-bound phenolics to their antioxidant properties remains unclear. Four varieties of chickpeas were evaluated for the presence of soluble (free and esterified) and insoluble-bound phenolics as well as their a...
Article
Full-text available
Honeybee pollen (HBP) chemical composition is highly variable conforming to the floral and geographical origin of the pollen grains. The beneficial effects and functional properties of the HBP are well-known and have been mainly attributed to their high content of antioxidant polyphenols. In this work, twelve HBPs samples from the Southern region o...
Article
Full-text available
Response surface methodology (RSM) was used to optimize the degree of esterification of p -coumaric acid to triolein via lipase-catalyzed acidolysis, and enzyme load, reaction time and mole ratio of substrates were selected as variables in the experimental design. The results showed that the model employed was highly sufficient for determining the...
Article
Full-text available
Sea cucumber processing discards, which include mainly internal organs, represent up to 50% of the sea cucumber biomass, and are a rich source of bioactive compounds, including phenolics. This work aimed to extract free, esterified, and insoluble-bound phenolics from the internal organs of the Atlantic sea cucumber (C. frondosa) using high-pressure...
Article
Full-text available
Jua (juá in Portuguese) is an underexplored fruit from Brazil’s northeast. This fruit is rich in antioxidant substances. However, there is a dearth of information about jua’s bioactive potential. The present study evaluated two extraction methods (continuous agitation and ultrasound-assisted extraction—UAE) and employed three different solvents (wa...
Article
Background Omega-3 oils are rich sources of essential fatty acids and play a key role in biological functions in the body and sensory attributes in food systems. The high content of long chain polyunsaturated fatty acids leads to high vulnerability of omega-3 oils to oxidation, and thus causes deterioration of their nutritional values and biologica...
Article
Fermentation is an effective non-thermal food processing operation used for enhancing the nutritional and functional properties of food. HPLC-ESI-MS/MS analysis and inhibitory capacity of the soluble- and insoluble-bound phenolics in lentil hulls in retarding the oxidation of LDL and DNA strand scission were determined following fermentation. In HP...
Article
Quercetin was esterified with fatty acids (FA) in order to expand its application in a wide range of food and biological systems. The antioxidant potential of the esters were examined using hydroxyl radical scavenging activity, antioxidation in oil-in-water emulsion and bulk oil, inhibition of low-density lipoprotein (LDL) oxidation and deoxyribonu...
Article
The soluble and insoluble-bound phenolic fractions of hull, whole, and dehulled black and green lentil extracts were identified and quantified using electrospray ionization (ESI)-MS/MS. Several in vitro antioxidant tests and inhibition of DNA strand scission were conducted to assess different pathways of activity. The most abundant phenolics in the...
Article
Since dietary factors are thought to be responsible for high colon cancer risk, we investigated the chemopreventive effect of jabuticaba seed extract (LJE) by administering yogurt with or without LJE against 1,2 dimethyl hydrazine (DMH)-induced colon carcinogenesis in rats. Results showed that LJE contained a total phenolic content of 57.16 g/100 o...
Article
The presence of insoluble-bound phenolic and insoluble-bound alkaloids (e.g., theobromine, trigonelline, nicotinic acid, and paraxanthine) in raw cocoa nibs and husk is reported for the first time. Cocoa nibs contain higher amounts of insoluble-bound alkaloids than the husk, while the opposite is observed for the phenolics. The total protocatechuic...
Article
Stilbenoids are synthesized by plants in response to external stimuli such as infection and UV-irradiation, thus known as phytoalexins. Stilbenoids include resveratrol, piceid, piceatannol, pterostilbene, astringin, and viniferin and have been of interest due to their myriad of health benefits, such as antioxidant, anti-inflammatory, anticancer, an...
Article
The World Health Organization (WHO) stated that COVID-19 could be characterized as a pandemic in March 11, 2020. As for the food industry and related sectors, food safety and security were the first subject of concern. Since there was no evidence that COVID-19 had any effect on food safety and security, the attention was changed to the potential of...
Article
Herbal teas play a major role in the global traditional food cultures. There are a variety of herbal teas used for general wellness and prevention and management of chronic diseases including diabetes mellitus. The present study aimed to determine the phenolic content and antioxidant activities of herbal teas prepared with matured jackfruit (Artoca...
Article
Seeds play important roles in human nutrition and health since ancient time. The term “specialty” has recently been applied to seeds to describe high‐value and/or uncommon food products. Since then, numerous studies have been conducted to identify various classes of bioactive compounds, including polyphenols in specialty seeds. This review discusse...
Article
Agro-industrial activities generate large amounts of solid residues, which are generally discarded or used as animal feed. Interestingly, some of these by-products could serve as natural sources of bioactive compounds with great potential for industrial exploitation. This study aimed to optimize the extraction of phenolic antioxidants from the pulp...
Article
Full-text available
Protein hydrolysates were prepared from North Atlantic sea cucumber ( Cucumaria frondosa ) body wall (BW), and processing by-product flower (FL) and internal organs (IN). Sea cucumber proteins from these three tissues were hydrolysed with selected endopeptidases and exopeptidases. The enzymes used were Alcalase (A), and Corolase (C) as endopeptidas...
Article
Full-text available
A clear gap with respect to the potential biological properties of wheat flavonoids exists in the available literature. This information is crucial for breeding programs aiming to produce new varieties presenting improved health benefits. Accordingly, advanced breeding lines of whole durum wheat were evaluated in this contribution. The highest reco...
Article
Coffee is the most consumed beverage in the US and several other countries such as Brazil and Colombia. Coffee has been recognized for a myriad of health benefits including those arising from its antioxidant properties. However, to the best of our knowledge, there is no literature addressing the fate of phenolic compounds from espresso capsules con...
Chapter
Bioactive peptides are involved in metabolic regulation, modulation of body’s health, and hence proposed as effective nutraceuticals and functional food ingredients for health promotion and reducing the risk of chronic diseases. Much attention has been paid to the characterization of bioactive peptides isolated/prepared via hydrolysis of plant- and...
Article
Full-text available
Herbal teas are globally popular among health conscious consumers. In this study the phenolic content and potential antioxidant activities of bael fruit herbal tea prepared with dried immature bael fruit cuts (Aegle marmelos), traditionally used in the Asia, were determined. Phenolic compounds of the herbal extracts were identified using liquid chr...
Article
Full-text available
Collagen is the major fibrillar protein in most living organisms. Among the different types of collagen, type I collagen is the most abundant one in tissues of marine invertebrates. Due to the health-related risk factors and religious constraints, use of mammalian derived collagen has been limited. This triggers the search for alternative sources o...
Article
Edible films and coatings have recently received growing attention in the food packaging sector due to their protective ability from the external environment and biodegradability characteristic. Generally, any layer of biomaterial incorporated into food to prolong its shelf-life and that can be consumed along with the food with or without further p...
Article
To explore the effect of digestion on pea hull phenolics, an in vitro model consisting sequential oral, gastric, small and large intestinal digestions was applied to pea hulls. The phenolic content and antioxidant activity of the samples collected from these digestion steps were determined. The phenolics in these samples generally decreased in the...
Conference Paper
https://shift20.iftevent.org/documents/poster-100eb3e9-f8a8-43fb-a359-351ac7cb83c3
Article
Flavor is an important aspect of both traditional as well as functional food acceptability and can be favorable or unfavorable depending on the chemical nature of the volatile compounds present, their potency, and the presence of non-volatile components. Lipid, as a major food component, contributes to the food flavor formation via both interaction...
Article
Full-text available
Finger millet porridges (FMP), rich in nutrient and non-nutrient compounds have been used in the traditional food cultures in Asia. The aims of the study were to determine the effect of different processing conditions of finger millet grains on glycemic response, phenolic content and the antioxidant activities of FMP and to determine the short term...
Article
Full-text available
Sea cucumber (Cucumaria frondosa) is the most abundant and widely distributed species in the cold waters of North Atlantic Ocean. C. frondosa contains a wide range of bioactive compounds, mainly collagen, cerebrosides, glycosaminoglycan, chondroitin sulfate, saponins, phenols, and mucopolysaccharides, which demonstrate unique biological and pharmac...
Article
The aim of this study was to evaluate the effects of different solvents and maximize the extraction of bioactive compounds from jabuticaba (Myrciaria cauliflora) seeds. In general, the solvent system composed of water and propanone (52:48 v/v) modified the extract polarity and increased extraction yield of bioactive compounds. The optimized extract...
Article
Grain protein composition is important in wheat quality and may influence the amino acidic sequence of bioactive peptides obtained from this feedstock. However, the genetic basis modulating the amino acid profile in durum wheat is not well understood. Therefore, strong and weak gluten strength durum wheat genotypes were evaluated for their amino ac...
Chapter
Oxidation of unsaturated lipids is a major cause of food quality deterioration by giving rise to the development of off‐flavor compounds and loss of nutritional value of food products. Antioxidants are substances that, when present in foods at low concentrations compared with that of an oxidizable substrate, markedly delay or prevent the oxidation...
Chapter
Marine oils are obtained from the flesh of fatty fish, liver of lean whitefish, and blubber of marine mammals. Lipids from marine fish have been used as food and medicine, and traditional uses of blubber lipids of marine mammals were mostly industrially oriented, except for Innus and Eskimos. Marine mammal oils were used as lubricants or “train” oi...
Chapter
The structure of fatty acid‐containing lipid classes is defined as the grouping or positioning of fatty acids on the alcohol backbone. Alcohol backbones considered are glycerol, phytosterols/‐stanols, and sucrose. Health‐related nutritional effects of food lipids depend on the fatty acids they contain (not covered here), on the alcohol backbone, on...
Chapter
Lipids used in food products have been conventionally divided into two classes based on their consistency at about 25 °C (72 °F): (i) liquid oils and (ii) solid and semisolid fats. Edible oils can be further divided by their general usage in food, as cooking oil or as salad oil. These types of oils can be characterized by a wide variety of measures...
Chapter
In the last couple of decades, the emphasis has been placed from stand‐alone operations toward the integrated manufacturing facility, producing a more complete range of value‐added products from the raw seed to the dinner table. During this transition, operations have become more dependent on each other, as the individual functions involved must no...
Chapter
Numerous analytical methods are routinely used for measuring lipid oxidation in foods. However, there is no uniform and standard method for detecting all oxidative changes in all food systems. Therefore, it is necessary to select a proper and adequate method for a particular application. The available methods to monitor lipid oxidation in foods can...
Chapter
Emulsifiers are widely used in the food industry. Emulsions are thermodynamically unstable systems consisting of two immiscible phases, such as oil and water, which could be in the form of either oil‐in‐water (o/w) emulsion or water‐in‐oil (w/o) emulsion. Putting mechanical energy into the system (e.g. by mixing) in a way that subdivided one phase...
Chapter
The quality of fats and oils is dictated by several physical and chemical parameters that are dependent on the source of oil: geographic, climatic, and agronomic variables of growth in the case of plant oils as well as processing and storage conditions. Thus, quality assurance criteria may depend partly on the type of oil under investigation as wel...
Article
Full-text available
The Brazilian Food Supplement Law recently recognized that guarana (Paullinia cupana) contains bioactive substances, hence supporting its role as a functional food ingredient. The health benefits of guarana are associated, at least in part, to its phenolic compounds. However, to the best of our knowledge, there is no literature addressing the prese...
Article
Studies regarding the bioactivity of teas are mainly based on the phenolic composition and in vitro antioxidant activity of the herbal species used in their preparation. The aim of this study was to compare the in vitro and ex vivo antioxidant activity, cytotoxic/antiproliferative activity against cancer cells, the inhibitory activity of α-amylase,...
Chapter
Oils and fats consist of triacylglycerols containing a range of fatty acids. Commodity oils are predominant sources of C16–C18 fatty acids (corn, cottonseed, groundnut, linseed, olive, palm, rape, sesame, soybean, sunflower), whereas some contain short‐ and medium‐chain fatty acids (butter, coconut, palm kernel) or long‐chain fatty acids (fish, oth...
Chapter
Cottonseed oil, America's original vegetable oil, dominated the United States vegetable oil market for over a century. Cottonseed is a by‐product of cotton and difficult to process and refine due to its unique seed structure and high content of natural pigment. Through research and experimentation, chemists have developed a clear, odorless, bland‐f...
Article
Full-text available
Numerous studies have demonstrated the availability of high-quality bioactive compounds in food along with their determination and quantification techniques. Many of these identified compounds have been claimed to possess health benefits such as anti-inflammatory, anti-cancer, antioxidant, anti-allergic, anti-fungal, antimicrobial and cardioprotect...
Article
Full-text available
Palm date is an important crop in many Middle Eastern countries. In the present study, seedling date palm wood and old date palm wood were evaluated for their phenolics content. It was found that they may serve as rich source of soluble and insoluble-bound phenolics with promising reducing power and metal chelation. The observed effects were compar...
Article
Full-text available
Food bioactives are important components found in (functional) foods and are responsible for (perceived) health benefits to human health, either as such or their metabolites. The Journal of Food Bioactives had its second year successfully reporting on different aspects of functional food ingredients in 4 volumes and as such captured the attention o...
Article
Full-text available
Soluble and insoluble/bound phenolic compounds and an aqueous infusion of two mint species (Medina and Hasawi), were tested for their total phenolic content, 2,2′-azino-bis-3-ethylbenzthiazoline-6-sulphonate (ABTS) and 1,1-diphenyl-2picrylhydrazyl (DPPH) radical scavenging activity, iron (III) reduction, iron (II) chelating and oxygen radical absor...
Article
Full-text available
This work aimed to characterize the phenolic composition and in vitro antioxidant and antiproliferative properties of lyophilized camu-camu (Myrciaria dubia) seed extract (LCE), and to assess the effects of LCE on the antioxidant and sensory traits of yogurt. The LCE contained 46.3% (wt/wt) total phenolic content; the main compounds quantified were...
Article
Camu-camu (Myrciaria dubia) seeds are discarded without recovering the bioactive compounds. The main aim of the present work was to optimise the solvent mixture to extract higher total phenolic content and antioxidant capacity of camu-camu seeds. The optimised solvent system increased the extraction of phenolic compounds, in which vescalagin and ca...
Article
Resveratrol was esterified with selected fatty acids to improve its lipophilicity and potential application in food and biological systems. In this study, resveratrol and monoesters of resveratryl propionate (RC3:0) and resveratryl docosahexaenate (RDHA) were examined for their effects on anti-inflammatory and anti-proliferative activity in vitro....
Article
Epigallocatechin (EGC) was acylated with selected fatty acids, namely propionic acid [C3:0], caprylic acid [C8:0], lauric acid [C12:0], stearic acid [C18:0]) and docosahexaenoic acid (DHA)[C22:6n-3] in order to increase its lipophilicity. Monoesters were identified as the predominant products (~40%) followed by diesters (~33%), triesters (~9%) and...
Article
Quercetin, a polyphenolic compound, is widely distributed in plants and has numerous health benefits. However, its hydrophilicity can compromise its use in lipophilic systems. For this reason, quercetin was esterified with 12 different fatty acids, as their acyl chlorides, with varying chain length and degree of unsaturation. Two monoesters (Q-3'-O...
Article
Full-text available
Soybean consumption has been associated with health benefits. However, the effect of ultrasound (US) soybean pretreatment in terms of potential health benefits has not been investigated so far. Accordingly, the total phenolic content (TPC) and the total aglycone content (TAC) were optimized using the Box–Behnken design. Contrasting samples regardin...
Article
Winemaking generates large amounts of by-products, a well recognized source of phenolic compounds. However, less attention has been paid to the polysaccharide-rich fraction (PRF) and effects of fractionation techniques on its potential bioactivity. Therefore, PRFs from Syrah and Tempranillo winemaking by-products were extracted under aqueous (neutr...
Article
Full-text available
Soymilk is consumed as such or used in the preparation of tofu, fermented soymilk, and soy yogurt, among others. In this study, hemicellulase-assisted extraction (HAE) and ultrasound-assisted extraction (UAE) were used during soymilk manufacturing. The activity of endogenous β-glicosidases was increased 1.3 and 1.5-fold in soymilk produced upon HAE...
Article
Finger millet flour was used to prepare five different foods using steaming, pressure cooking, dry roasting and open boiling as representative preparation methods. The soluble and bound phenolics of freeze dried foods were extracted. The gastric and intestinal bioaccessibility and potential absorption of phenolic compounds of foods were determined...
Article
Full-text available
Soymilk is consumed as such or used in the preparation of tofu, fermented soymilk, and soy yogurt, among others. In this study, hemicellulase-assisted extraction (HAE) and ultrasound-assisted extraction (UAE) were used during soymilk manufacturing. The activity of endogenous β-glicosidases was increased 1.3 and 1.5-fold in soymilk produced upon HAE...
Article
Full-text available
Finger millet flour was used to prepare five different foods using steaming, pressure cooking, dry roasting and open boiling as representative preparation methods. The soluble and bound phenolics of freeze dried foods were extracted. The gastric and intestinal bioaccessibility and potential absorption of phenolic compounds of foods were determined...