Vegetables and fruits containing vitamin, mineral and phytochemicals are important sources for health. Since the way of taking fruits and vegetables is limited and vegetables is not preferable for consumer, the demand for taking them in the form of fresh juice is increasing. Thus the aim of this stu...
Vegetables and fruits containing vitamin, mineral and phytochemicals are important sources for health. Since the way of taking fruits and vegetables is limited and vegetables is not preferable for consumer, the demand for taking them in the form of fresh juice is increasing. Thus the aim of this study is to evaluate and compare the physicochemical, nutritional, antioxidant activities and sensory properties of homemade fresh tomato juices prepared using 2 types of household juicers, a high-speed centrifugal juicer (HSC juicer) and a low-speed masticating juicer (LSM juicer). The yield of LSM tomato juice (79.9%) was significantly higher than that of the HSC tomato juice (54.8%). The soluble solids of LSM were significantly higher compare to the HSC, but there were not significant differences in the pH and titratable acidity. HSC tomato juice easily separated into 2 layers with many fine bubbles, while LSM tomato juice was homogeneous. The contents of total polyphenol, vitamin C, and lycopene in LSM tomato juice were significantly higher than those in HSC tomato juice (P < 0.05). The DPPH radical scavenging activity of LSM tomato juice (55.6 ± 0.2%) was also higher than that of HSC tomato juice (49.8 ± 0.2%, P < 0.05). Sensory evaluation revealed that the color, aroma, homogeneity, flavor and throat of the LSM tomato juice were higher than those of the HSC tomato juice. The overall acceptability of the LSM juice was 1.7-fold higher than that of the HSC juice. Additionally, the relative standard deviations of the LSM juice were much lower than those of the HSC juice, indicating that LSM tomato juice showed very small differences for individual preferences. In conclusion, the LSM juicer shows several advantages over the HSC juicer for preparing tomato juice of superior quality and taste that is rich in antioxidant phytochemicals at a high yield.Non-alcoholic fatty liver disease (NAFLD), which includes simple fatty liver (hepatic steatosis), non-alcoholic steatohepatitis (NASH), and advanced fibrosis and cirrhosis in the absence of alcohol abuse, is the most common cause of liver disease worldwide. Grape is a good source of vitamins, minerals and phytochemicals with antioxidant activities. The present study was performed to investigated to compare the nutritional properties and antioxidant activities of grape juices prepared by different household juicers. In addition, the protective effect of the grape juices against NAFLD was investigated in an obese mouse model. The titratable acidities (TA) and soluble solids of the grape juice prepared using the low-speed grape juicer (LSM) and the high-speed grape juicer (HSC) were significantly higher than those of grape juice prepared using the blender (BL) and grape flesh (GF) without seed and skin (P < 0.05). The contents of free sugars of LSM were the highest among the samples (P < 0.05). We investigated the browning reaction of grape juices and grape flesh. The results appeared that the color of the BL and HSC turned brown instantly, but LSM maintained color of the grapes. The PPO activities of the HSC and BL were higher than that of the LSM. The vitamin B1 and vitamin C of the LSM were significantly higher than the HSC, BL, and GF (P < 0.01). Total polyphenol, total flavonoid, DPPH radical scavenging activity, and SOD-like activity of LSM were significantly higher than the other juices and GF. The anthocyanin and proanthocyanidin contents of LSM were significantly higher than the HSC, BL, and GF. These results suggest that the intake of grape juices was more effective than the intake of fresh grape without skins and seeds on the nutritional properties and antioxidant effects. Especially LSM was more effective than the other juices on the nutritional properties due to use of the skins and seeds of grape. To determine the protective effect of the grape juices against NAFLD, five-week-old male db/db mice were fed AIN-93G diet (control group) or diet containing 1% freeze-dried LSM (LSM group) or HSC (HSC gorup) for 7 weeks after 1 week of adaptation. The body weight, food intake, and epididymal adipose tissue weight of the control, LSM, and HSC groups were not significantly different. Consumption of LSM or HSC did not significantly influence serum glucose, insulin and adiponectin levels in db/db mice. The homeostasis model assessment for insulin resistance (HOMA-IR) values of the LSM group were significantly reduced compared with the control group (P < 0.05), but not significantly different from those of the HSC group. Serum triglyceride, total cholesterol, HDL-cholesterol and free fatty acid levels were not significantly different among the three groups. Hepatic contents of triglycerides and serum aspartate transaminase (AST) activities of the LSM group were significantly lower than those of the control group (P < 0.05). Serum alanine aminotransferase (ALT) activities of the HSC group were significantly lower than those of the control group and significantly higher than those of the LSM group (P < 0.05). Hepatic thiobarbituric acid reactive substances (TBARS) and glutathione (GSH) levels of the LSM group were significantly lower than those of the control group (P < 0.05). Consumption of HSC did not significantly influence TBARS and GSH levels in the liver of db/db mice. Hepatic superoxide dismutase (SOD) and glutathione peroxidase (GSH-Px) activities of the LSM group were increased compared with the control group (P<0.05), and not significantly different from the HSC gourp. TNF-α levels of the LSM group were significantly lower than those of the control group (P < 0.05). Serum monocyte chemoattractant protein-1 (MCP-1) levels were not significantly different among the three groups. These results suggest that LSM could improve NAFLD in db/db mice. These results indicate that the quality evaluation and antioxidant activities of grape juice can be affected by the processing methods, and LSM can exert protective effects against development of NAFLD, partly by improving hepatic antioxidant status and reducing inflammatory cytokines in db/db mice.
Vegetables and fruits containing vitamin, mineral and phytochemicals are important sources for health. Since the way of taking fruits and vegetables is limited and vegetables is not preferable for consumer, the demand for taking them in the form of fresh juice is increasing. Thus the aim of this study is to evaluate and compare the physicochemical, nutritional, antioxidant activities and sensory properties of homemade fresh tomato juices prepared using 2 types of household juicers, a high-speed centrifugal juicer (HSC juicer) and a low-speed masticating juicer (LSM juicer). The yield of LSM tomato juice (79.9%) was significantly higher than that of the HSC tomato juice (54.8%). The soluble solids of LSM were significantly higher compare to the HSC, but there were not significant differences in the pH and titratable acidity. HSC tomato juice easily separated into 2 layers with many fine bubbles, while LSM tomato juice was homogeneous. The contents of total polyphenol, vitamin C, and lycopene in LSM tomato juice were significantly higher than those in HSC tomato juice (P < 0.05). The DPPH radical scavenging activity of LSM tomato juice (55.6 ± 0.2%) was also higher than that of HSC tomato juice (49.8 ± 0.2%, P < 0.05). Sensory evaluation revealed that the color, aroma, homogeneity, flavor and throat of the LSM tomato juice were higher than those of the HSC tomato juice. The overall acceptability of the LSM juice was 1.7-fold higher than that of the HSC juice. Additionally, the relative standard deviations of the LSM juice were much lower than those of the HSC juice, indicating that LSM tomato juice showed very small differences for individual preferences. In conclusion, the LSM juicer shows several advantages over the HSC juicer for preparing tomato juice of superior quality and taste that is rich in antioxidant phytochemicals at a high yield.Non-alcoholic fatty liver disease (NAFLD), which includes simple fatty liver (hepatic steatosis), non-alcoholic steatohepatitis (NASH), and advanced fibrosis and cirrhosis in the absence of alcohol abuse, is the most common cause of liver disease worldwide. Grape is a good source of vitamins, minerals and phytochemicals with antioxidant activities. The present study was performed to investigated to compare the nutritional properties and antioxidant activities of grape juices prepared by different household juicers. In addition, the protective effect of the grape juices against NAFLD was investigated in an obese mouse model. The titratable acidities (TA) and soluble solids of the grape juice prepared using the low-speed grape juicer (LSM) and the high-speed grape juicer (HSC) were significantly higher than those of grape juice prepared using the blender (BL) and grape flesh (GF) without seed and skin (P < 0.05). The contents of free sugars of LSM were the highest among the samples (P < 0.05). We investigated the browning reaction of grape juices and grape flesh. The results appeared that the color of the BL and HSC turned brown instantly, but LSM maintained color of the grapes. The PPO activities of the HSC and BL were higher than that of the LSM. The vitamin B1 and vitamin C of the LSM were significantly higher than the HSC, BL, and GF (P < 0.01). Total polyphenol, total flavonoid, DPPH radical scavenging activity, and SOD-like activity of LSM were significantly higher than the other juices and GF. The anthocyanin and proanthocyanidin contents of LSM were significantly higher than the HSC, BL, and GF. These results suggest that the intake of grape juices was more effective than the intake of fresh grape without skins and seeds on the nutritional properties and antioxidant effects. Especially LSM was more effective than the other juices on the nutritional properties due to use of the skins and seeds of grape. To determine the protective effect of the grape juices against NAFLD, five-week-old male db/db mice were fed AIN-93G diet (control group) or diet containing 1% freeze-dried LSM (LSM group) or HSC (HSC gorup) for 7 weeks after 1 week of adaptation. The body weight, food intake, and epididymal adipose tissue weight of the control, LSM, and HSC groups were not significantly different. Consumption of LSM or HSC did not significantly influence serum glucose, insulin and adiponectin levels in db/db mice. The homeostasis model assessment for insulin resistance (HOMA-IR) values of the LSM group were significantly reduced compared with the control group (P < 0.05), but not significantly different from those of the HSC group. Serum triglyceride, total cholesterol, HDL-cholesterol and free fatty acid levels were not significantly different among the three groups. Hepatic contents of triglycerides and serum aspartate transaminase (AST) activities of the LSM group were significantly lower than those of the control group (P < 0.05). Serum alanine aminotransferase (ALT) activities of the HSC group were significantly lower than those of the control group and significantly higher than those of the LSM group (P < 0.05). Hepatic thiobarbituric acid reactive substances (TBARS) and glutathione (GSH) levels of the LSM group were significantly lower than those of the control group (P < 0.05). Consumption of HSC did not significantly influence TBARS and GSH levels in the liver of db/db mice. Hepatic superoxide dismutase (SOD) and glutathione peroxidase (GSH-Px) activities of the LSM group were increased compared with the control group (P<0.05), and not significantly different from the HSC gourp. TNF-α levels of the LSM group were significantly lower than those of the control group (P < 0.05). Serum monocyte chemoattractant protein-1 (MCP-1) levels were not significantly different among the three groups. These results suggest that LSM could improve NAFLD in db/db mice. These results indicate that the quality evaluation and antioxidant activities of grape juice can be affected by the processing methods, and LSM can exert protective effects against development of NAFLD, partly by improving hepatic antioxidant status and reducing inflammatory cytokines in db/db mice.
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