Icon Legend

This session is not in your schedule.

This session is in your schedule. Click again to remove it.

102 Views

2024 Technical Program

Health and Nutrition

Lipid Oxidation and Quality

Session: The Role of Polyphenols and Flavonoids in Health, Nutrition and Oxidation

Steam explosion enhances the ability of phenolics of beach pea in controlling lipid peroxidation in human LDL cholesterol, liposome, and food systems

Wednesday, May 1, 2024

9:35 AM – 9:55 AM EDT

Room: 524b

Presenting Author(s)

SS

Sarusha Santhiravel

PhD Student
Memorial University of Newfoundland
St John's, Canada

Co-Author(s)

Fereidoon Shahidi

University Research Professor & Distinguished Scholar
Memorial University of Newfoundland
St. John's, Newfoundland and Labrador, Canada

Abstract: Beach pea (Lathyrus maritimus L.) is a leguminous plant that grows along the sandy and gravel shorelines of Newfoundland. Beach peas contain a wide range of bioactive compounds, including polyphenols which are powerful antioxidants and prevent lipid oxidation, thus help in preserving the quality and nutritional value of food. They also contribute to maintaining the health of biological systems. This study aimed to investigate the effect of steam explosion treatment on the ability of phenolics to control lipid peroxidation. Beach pea seeds were subjected to steam explosion treatment at 190 ºC, 200 psi for 2 min, followed by the extraction of crude and different phenolic fractions (free, esterified, glycosylated and insoluble-bound). The phenolic extracts were analyzed for their total content of phenolics and flavonoids content and the ability to scavenge free radicals and mitigate lipid peroxidation in human LDL cholesterol, liposome, and food systems such as cooked comminuted fish, linoleic acid emulsion, and alike. After the treatment, total phenolic and flavonoid contents of the free phenolic fraction was increased significantly (p < 0.05), while those of the esterified, glycosylated, and insoluble-bound phenolic fractions decreased. The same trend was observed for their radical scavenging activity and inhibitory activity against copper-induced human LDL cholesterol oxidation. Upon steam explosion, the effectiveness of soluble phenolics in inhibiting lipid oxidation in food systems used in this study was substantially increased. Similarly, the potential of soluble phenolics to lower hydroxyl and peroxyl radical and UV radiation induced lipid oxidation in the liposome model was enhanced upon steam explosion pre-treatment by 10-25%. Overall, steam explosion proved to serve as an efficient method to release phenolics from the insoluble-bound fraction of beach pea and enhance their potential in the production of value-added products, functional food ingredients and nutraceuticals in health promotion and disease risk reduction.