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Martins T, Barros AN, Rosa E, Antunes L. Enhancing Health Benefits through Chlorophylls and Chlorophyll-Rich Agro-Food: A Comprehensive Review. Molecules 2023; 28:5344. [PMID: 37513218 PMCID: PMC10384064 DOI: 10.3390/molecules28145344] [Citation(s) in RCA: 18] [Impact Index Per Article: 18.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2023] [Revised: 06/23/2023] [Accepted: 07/10/2023] [Indexed: 07/30/2023] Open
Abstract
Chlorophylls play a crucial role in photosynthesis and are abundantly found in green fruits and vegetables that form an integral part of our diet. Although limited, existing studies suggest that these photosynthetic pigments and their derivatives possess therapeutic properties. These bioactive molecules exhibit a wide range of beneficial effects, including antioxidant, antimutagenic, antigenotoxic, anti-cancer, and anti-obesogenic activities. However, it is unfortunate that leafy materials and fruit peels often go to waste in the food supply chain, contributing to the prevailing issue of food waste in modern societies. Nevertheless, these overlooked materials contain valuable bioactive compounds, including chlorophylls, which offer significant health benefits. Consequently, exploring the potential of these discarded resources, such as utilizing them as functional food ingredients, aligns with the principles of a circular economy and presents exciting opportunities for exploitation.
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Affiliation(s)
- Tânia Martins
- Centre for the Research and Technology of Agro-Environmental and Biological Sciences, University of Trás-os-Montes and Alto Douro (CITAB), 5000-801 Vila Real, Portugal
- Institute for Innovation, Capacity Building and Sustainability of Agri-Food Production (Inov4Agro), 5000-801 Vila Real, Portugal
| | - Ana Novo Barros
- Centre for the Research and Technology of Agro-Environmental and Biological Sciences, University of Trás-os-Montes and Alto Douro (CITAB), 5000-801 Vila Real, Portugal
- Institute for Innovation, Capacity Building and Sustainability of Agri-Food Production (Inov4Agro), 5000-801 Vila Real, Portugal
| | - Eduardo Rosa
- Centre for the Research and Technology of Agro-Environmental and Biological Sciences, University of Trás-os-Montes and Alto Douro (CITAB), 5000-801 Vila Real, Portugal
- Institute for Innovation, Capacity Building and Sustainability of Agri-Food Production (Inov4Agro), 5000-801 Vila Real, Portugal
| | - Luís Antunes
- Centre for the Research and Technology of Agro-Environmental and Biological Sciences, University of Trás-os-Montes and Alto Douro (CITAB), 5000-801 Vila Real, Portugal
- Institute for Innovation, Capacity Building and Sustainability of Agri-Food Production (Inov4Agro), 5000-801 Vila Real, Portugal
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2
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Patel AH, Sharma HP, Vaishali. Physiological functions, pharmacological aspects and nutritional importance of green tomato- a future food. Crit Rev Food Sci Nutr 2023; 64:9711-9739. [PMID: 37267154 DOI: 10.1080/10408398.2023.2212766] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 06/04/2023]
Abstract
Green tomatoes contain significant levels of steroidal glycoalkoids (SGA) such as α-tomatine and green pigment chlorophyll. Tomatine is an admixture of two glycoalkoids; alpha tomatine and dehydrotomatine reported various health beneficial biological activities. Moreover, a hydrolyzed product of tomatine also contributes to age-related atrophy, and muscle weakness and helps the elderly recover from illness and injuries related to age. However, there is a lack of evidence regarding the absorption of tomatine in the human body concerning proposed biological activity, which should be an area of interest in the future. Once, the absorption study is established compounds concentrated in green tomatoes are potentially involved as protective compounds for several diseases and also used for functional food. To facilitate the use of green tomatoes in food processing, this comprehensive review provides data on the nutritional value of green tomatoes, with emphasis on the evolution of the physiological chemistry, analytical, medicinal, and pharmacological effects of the α-tomatine and chlorophyll in an experimental model. The broad aim of this review is to evaluate the health benefits of green tomatoes in addition to their nutritional value and to study the several features of the role of α-tomatine and chlorophyll in human health.
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Affiliation(s)
- Arpit H Patel
- College of Food Processing Technology and Bio-energy, Anand Agricultural University, Anand, India
| | - Harsh P Sharma
- Food Science and Technology, Babasaheb Bhimrao Ambedkar University (A Central University), Lucknow, India
| | - Vaishali
- Food Engineerng, National PG College, Gorakhpur, India
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3
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Gordo A, Hernando B, Artajona J, Fondevila M. In Vitro Study of the Effect of Ensiling Length and Processing on the Nutritive Value of Maize Silages. Animals (Basel) 2023; 13:ani13030344. [PMID: 36766232 PMCID: PMC9913734 DOI: 10.3390/ani13030344] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/16/2022] [Revised: 01/16/2023] [Accepted: 01/17/2023] [Indexed: 01/21/2023] Open
Abstract
The effect of the ensiling length (3, 6, or 9 months), and the processing by dehydration (D) or dehydration and pelleting (P) with respect to the fresh silages (F) were studied in vitro on three maize cultivars in three incubation runs to study the effect of these factors on the nutritive value of maize silage. Gas production pattern, in vitro true digestibility (IVTD), methane concentration (6 and 12 h), ammonia, and volatile fatty acid concentration (VFA) at 12 h were measured. The moisture and pH of F averaged 676 g/kg and 4.09, respectively, and were not affected by the ensiling length, but moisture was reduced, and the pH increased in D and P with respect to F (p < 0.05). The ensiling length did not affect the chemical composition, but differences among the processing forms were detected in a higher acid detergent insoluble nitrogen (ADIN) proportion in P than D, and D than F (p < 0.001). Silages opened at 9 months showed the lowest gas production (p < 0.05), and those that opened after 3 months showed the highest IVTD. The effects of processing on nutrient utilisation only manifested on 3 month silages, with the volume of gas production and IVTD being lower in D than F. However, processing tended (p = 0.064) to reduce the methane proportion at 12 h, indicating both a more efficient fermentation and a lower potential of greenhouse gas emissions compared to the fresh silages. Extending the length of ensiling to 9 months reduced the fermentation of maize silage. The processing increased the dry matter and buffered the feed as well as contributed to an increase in fermentation in 3 month silages.
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Nturambirwe JFI, Hussein EA, Vaccari M, Thron C, Perold WJ, Opara UL. Feature Reduction for the Classification of Bruise Damage to Apple Fruit Using a Contactless FT-NIR Spectroscopy with Machine Learning. Foods 2023; 12:foods12010210. [PMID: 36613425 PMCID: PMC9818888 DOI: 10.3390/foods12010210] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2022] [Revised: 12/19/2022] [Accepted: 12/24/2022] [Indexed: 01/05/2023] Open
Abstract
Spectroscopy data are useful for modelling biological systems such as predicting quality parameters of horticultural products. However, using the wide spectrum of wavelengths is not practical in a production setting. Such data are of high dimensional nature and they tend to result in complex models that are not easily understood. Furthermore, collinearity between different wavelengths dictates that some of the data variables are redundant and may even contribute noise. The use of variable selection methods is one efficient way to obtain an optimal model, andthis was the aim of this work. Taking advantage of a non-contact spectrometer, near infrared spectral data in the range of 800-2500 nm were used to classify bruise damage in three apple cultivars, namely 'Golden Delicious', 'Granny Smith' and 'Royal Gala'. Six prominent machine learning classification algorithms were employed, and two variable selection methods were used to determine the most relevant wavelengths for the problem of distinguishing between bruised and non-bruised fruit. The selected wavelengths clustered around 900 nm, 1300 nm, 1500 nm and 1900 nm. The best results were achieved using linear regression and support vector machine based on up to 40 wavelengths: these methods reached precision values in the range of 0.79-0.86, which were all comparable (within error bars) to a classifier based on the entire range of frequencies. The results also provided an open-source based framework that is useful towards the development of multi-spectral applications such as rapid grading of apples based on mechanical damage, and it can also be emulated and applied for other types of defects on fresh produce.
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Affiliation(s)
| | - Eslam A. Hussein
- Inter-University Institute for Data Intensive Astronomy, Department of Physics and Astronomy, University of the Western Cape, Bellville 7535, South Africa
| | - Mattia Vaccari
- Eresearch Office, DVC Research and Innovation, University of the Western Cape, Private Bag X17, Bellville 7535, South Africa
- Inter-University Institute for Data Intensive Astronomy, Department of Physics and Astronomy, University of the Western Cape, Bellville 7535, South Africa
- Inter-University Institute for Data Intensive Astronomy, Department of Astronomy, University of Cape Town, Rondebosch 7701, South Africa
| | - Christopher Thron
- Department of Science and Mathematics, Texas A&M University-Central Texas, Killeen, TX 76549, USA
| | - Willem Jacobus Perold
- Department of Electrical and Electronic Engineering, Stellenbosch University, Private Bag X1, Matieland 7602, South Africa
| | - Umezuruike Linus Opara
- SARChI Postharvest Technology Research Laboratory, Africa Institute for Postharvest Technology, Faculty of AgriSciences, Stellenbosch University, Private Bag X1, Matieland 7602, South Africa
- UNESCO International Centre for Biotechnology, Nsukka 410001, Nigeria
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5
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A novel seaweed re-greening method involving trivalent copper. ALGAL RES 2023. [DOI: 10.1016/j.algal.2023.102977] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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6
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Marine algae colorants: Antioxidant, anti-diabetic properties and applications in food industry. ALGAL RES 2022. [DOI: 10.1016/j.algal.2022.102898] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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7
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Lima AR, Cristofoli NL, Filippidis K, Barreira L, Vieira MC. Shelf‐life study of a
Salicornia ramosissima
vegetable salt: An alternative to kitchen salt. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14154] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Alexandre R. Lima
- Mediterranean Institute for Agriculture, Environment and Development, Faculty of Sciences and Technology Universidade do Algarve Faro Portugal
| | - Nathana L. Cristofoli
- Mediterranean Institute for Agriculture, Environment and Development, Faculty of Sciences and Technology Universidade do Algarve Faro Portugal
- Centre of Marine Sciences Campus de Gambelas, Universidade do Algarve Faro Portugal
| | - Kyriakos Filippidis
- Department of Food Technology International Hellenic University Thessaloniki Greece
| | - Luísa Barreira
- Centre of Marine Sciences Campus de Gambelas, Universidade do Algarve Faro Portugal
| | - Margarida C. Vieira
- Mediterranean Institute for Agriculture, Environment and Development, Faculty of Sciences and Technology Universidade do Algarve Faro Portugal
- Department of Food Engineering High Institute of Engineering, Campus da Penha, Universidade do Algarve Faro Portugal
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8
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Physiological Effects of Green-Colored Food-Derived Bioactive Compounds on Cancer. APPLIED SCIENCES-BASEL 2021. [DOI: 10.3390/app112311288] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
Abstract
Green-colored foods, such as broccoli, sprouts, soybean, and green leafy vegetables are considered one of the representative healthy foods for containing various functional ingredients that can combat chronic diseases, including diabetes, obesity, and cancer. Herein, we reviewed the anti-cancer activities and the underlying mechanisms of some important bioactive compounds, such as sulforaphane, catechins, chlorophyll, isoflavone, indole dervatives, and lutein, present in green-colored foods. In vivo and clinical studies suggest that sulforaphane, a sulfur-containing compound found in cruciferous vegetables, can ameliorate prostate and breast cancer symptoms by arresting cell-cycle progression and modulating Ki67 and HDAC expression. A green tea compound, known as epigallocatechin-3-gallate (EGCG), has shown remarkable anti-cancer effects against prostate cancer and lung adenocarcinoma in human trials through its antioxidative defense and immunomodulatory functions. Chlorophyll, a natural pigment found in all green plants, can regulate multiple cancer-related genes, including cyclin D1, CYP1A, CYP1B1, and p53. Epidemiological studies indicate that chlorophyll can substantially reduce aflatoxin level and can mitigate colon cancer in human subjects. Remarkably, the consumption of soy isoflavone has been found to be associated with the lower incidence and mortality of breast and prostate cancers in East Asia and in Canada. In vivo and in vitro data point out that isoflavone has modulatory effects on estrogen and androgen signaling pathways and the expression of MAPK, NfκB, Bcl-2, and PI3K/AKT in different cancer models. Other green food bioactive compounds, such as indole derivatives and lutein, also exhibited suppressing effects in rodent models of lung, liver, stomach, cervical, and prostate cancers. In addition, some micronutrients, such as folate, riboflavin, retinoic acid, and vitamin D3 present in green foods, also showed potential cancer suppressing effects. Taken together, these data suggest potential chemopreventive functions of the bioactive compounds from green-colored foods. This paper could be beneficial for further research on the anti-carcinogenic effects of green-colored food-derived compounds, in order to develop green chemotherapeutics for cancers.
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Pucci C, Martinelli C, Degl'Innocenti A, Desii A, De Pasquale D, Ciofani G. Light-Activated Biomedical Applications of Chlorophyll Derivatives. Macromol Biosci 2021; 21:e2100181. [PMID: 34212510 DOI: 10.1002/mabi.202100181] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2021] [Revised: 06/06/2021] [Indexed: 02/01/2023]
Abstract
Tetrapyrroles are the basis of essential physiological functions in most living organisms. These compounds represent the basic scaffold of porphyrins, chlorophylls, and bacteriochlorophylls, among others. Chlorophyll derivatives, obtained by the natural or artificial degradation of chlorophylls, present unique properties, holding great potential in the scientific and medical fields. Indeed, they can act as cancer-preventing agents, antimutagens, apoptosis inducers, efficient antioxidants, as well as antimicrobial and immunomodulatory molecules. Moreover, thanks to their peculiar optical properties, they can be exploited as photosensitizers for photodynamic therapy and as vision enhancers. Most of these molecules, however, are highly hydrophobic and poorly soluble in biological fluids, and may display undesired toxicity due to accumulation in healthy tissues. The advent of nanomedicine has prompted the development of nanoparticles acting as carriers for chlorophyll derivatives, facilitating their targeted administration with demonstrated applicability in diagnosis and therapy. In this review, the chemical and physical properties of chlorophyll derivatives that justify their usage in the biomedical field, with particular regard to light-activated dynamics are described. Their role as antioxidants and photoactive agents are discussed, introducing the most recent nanomedical applications and focusing on inorganic and organic nanocarriers exploited in vitro and in vivo.
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Affiliation(s)
- Carlotta Pucci
- Istituto Italiano di Tecnologia, Smart Bio-Interfaces, Viale Rinaldo Piaggio 34, Pontedera, Pisa, 56025, Italy
| | - Chiara Martinelli
- Department of Chemistry, Materials and Chemical Engineering "Giulio Natta", Politecnico di Milano, Piazza Leonardo da Vinci 32, Milan, 20133, Italy
| | - Andrea Degl'Innocenti
- Istituto Italiano di Tecnologia, Smart Bio-Interfaces, Viale Rinaldo Piaggio 34, Pontedera, Pisa, 56025, Italy
| | - Andrea Desii
- Istituto Italiano di Tecnologia, Smart Bio-Interfaces, Viale Rinaldo Piaggio 34, Pontedera, Pisa, 56025, Italy
| | - Daniele De Pasquale
- Istituto Italiano di Tecnologia, Smart Bio-Interfaces, Viale Rinaldo Piaggio 34, Pontedera, Pisa, 56025, Italy
| | - Gianni Ciofani
- Istituto Italiano di Tecnologia, Smart Bio-Interfaces, Viale Rinaldo Piaggio 34, Pontedera, Pisa, 56025, Italy
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10
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Photo-Oxidative Protection of Chlorophyll a in C-Phycocyanin Aqueous Medium. Antioxidants (Basel) 2020; 9:antiox9121235. [PMID: 33291466 PMCID: PMC7762101 DOI: 10.3390/antiox9121235] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2020] [Revised: 12/02/2020] [Accepted: 12/03/2020] [Indexed: 01/28/2023] Open
Abstract
In this study, potential protection of chlorophyll a from illumination and oxidation-induced decomposition has been examined using C-phycocyanin (C-PC) aqueous medium. Photo-oxidation resistance of chlorophyll a was monitored in various aqueous media using ultraviolet-visible spectroscopy and direct-infusion atmospheric pressure chemical ionization mass spectrometry analysis. The spectroscopy results showed that chlorophyll a in C-PC medium experienced the lowest rate of conversion to its derivatives; thus, it was demonstrated that chlorophyll a was mostly intact in the C-PC medium. Furthermore, the C-PC treated with chlorophyll a showed the lowest concentrations of malondialdehyde, and chlorophyll a in C-PC medium did not cause serious damage to human liver cells in vitro after intensive illumination. Therefore, we propose a new method of protecting chlorophyll a from photodegradation and oxidation using C-PC aqueous medium.
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11
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Jurić S, Jurić M, Król-Kilińska Ż, Vlahoviček-Kahlina K, Vinceković M, Dragović-Uzelac V, Donsì F. Sources, stability, encapsulation and application of natural pigments in foods. FOOD REVIEWS INTERNATIONAL 2020. [DOI: 10.1080/87559129.2020.1837862] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
Affiliation(s)
- Slaven Jurić
- Faculty of Agriculture, Department of Chemistry, University of Zagreb, Zagreb, Croatia
| | - Marina Jurić
- Faculty of Pharmacy and Biochemistry, Department of Pharmacognosy, University of Zagreb, Zagreb, Croatia
| | - Żaneta Król-Kilińska
- Department of Functional Food Products Development, Wroclaw University of Environmental and Life Sciences, Wroclaw, Poland
| | | | - Marko Vinceković
- Faculty of Agriculture, Department of Chemistry, University of Zagreb, Zagreb, Croatia
| | - Verica Dragović-Uzelac
- Faculty of Food Technology and Biotechnology, Department of Food Engineering, University of Zagreb, Zagreb, Croatia
| | - Francesco Donsì
- Department of Industrial Engineering, University of Salerno, Fisciano, Italy
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12
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Hayes M, Ferruzzi MG. Update on the bioavailability and chemopreventative mechanisms of dietary chlorophyll derivatives. Nutr Res 2020; 81:19-37. [DOI: 10.1016/j.nutres.2020.06.010] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2020] [Revised: 04/24/2020] [Accepted: 06/11/2020] [Indexed: 12/30/2022]
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13
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Chemistry and functionalities of lake deposits and plant-based salts used in food preparations: A review. Food Chem 2020; 321:126674. [PMID: 32244137 DOI: 10.1016/j.foodchem.2020.126674] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2018] [Revised: 02/21/2020] [Accepted: 03/21/2020] [Indexed: 11/21/2022]
Abstract
Lake deposits, plant-based ashes, filtrates and evaporites or alkaline salts are used traditionally in food preparations by local populations in Africa, Asia, South America, and Oceania. Depending on the context, traditional alkaline salts are used to reduce cooking times, improve rheological characteristics of starchy doughs, maintain the color of vegetables, improve the viscosity of sticky vegetables, and act as emulsifiers. This review highlights some of the relationships among chemical composition and physicochemical properties of traditional alkaline salts when used in solution as well as their functionalities. In addition, their potential toxicity and physiological effects are explored, which might lead to a better understanding of some previously unexplained functionalities and future trends in research, such as their impact on human health.
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14
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Aguirre-Joya JA, Chacón-Garza LE, Valdivia-Najár G, Arredondo-Valdés R, Castro-López C, Ventura-Sobrevilla JM, Aguilar-Gonzáles CN, Boone-Villa D. Nanosystems of plant-based pigments and its relationship with oxidative stress. Food Chem Toxicol 2020; 143:111433. [PMID: 32569796 DOI: 10.1016/j.fct.2020.111433] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2020] [Revised: 05/07/2020] [Accepted: 05/10/2020] [Indexed: 12/18/2022]
Abstract
Plant-based pigments are widely present in nature, they are classified depending on their chemical structure as tetrapyrroles, carotenoids, polyphenolic compounds, and alkaloids and are extensively used in medicine, food industry, clothes, and others. Recently they have been investigated due to their role in the areas of food processing, food safety and quality, packaging, and nutrition. Many studies indicate a relationship between bioactive pigments and Non-Communicable Diseases derived from oxidative stress. Their biological applications can help in preventing oxidative injuries in the cell caused by oxygen and nitrogen reactive species. Those pigments are easily degraded by light, oxygen, temperature, pH conditions, among others. Nanotechnology offers the possibility to protect bioactive ingredients and increase its bioavailability after oral administration. Safety to humans (mainly evaluated from toxicity data) is the first concern for these products. In the present work, we present a comprehensive outlook of the most important plant-based pigments used as food colorants, the principal nanotechnology systems prepared with them, and the relationship of these compounds with the oxidative stress and related Non-Communicable Disease.
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Affiliation(s)
- Jorge A Aguirre-Joya
- School of Health Science, Universidad Autonoma de Coahuila, Unidad Norte, Piedras Negras, Coahuila, Mexico
| | - Luis E Chacón-Garza
- School of Health Science, Universidad Autonoma de Coahuila, Unidad Norte, Piedras Negras, Coahuila, Mexico
| | - Guillermo Valdivia-Najár
- CONACYT - Department of Food Technology, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco (CIATEJ), Zapopan, Jalisco, Mexico
| | - Roberto Arredondo-Valdés
- Nanobioscience Group, Chemistry School, Universidad Autonoma de Coahuila, Blvd. V. Carranza e Ing. J. Cardenas V., Saltillo, Coahuila, Mexico; Research Group of Chemist Pharmacist Biologist, Chemistry School, Universidad Autonoma de Coahuila, Blvd. V. Carranza e Ing. J. Cardenas V., Saltillo, Coahuila, Mexico
| | - Cecilia Castro-López
- Laboratory of Chemistry and Biotechnology of Dairy Products, Research Centre in Food & Development, A.C (CIAD, A.C.), Gustavo Enrique Astiazarán Rosas Highway, Hermosillo, Sonora, Mexico
| | | | - Cristóbal N Aguilar-Gonzáles
- Food Research Group, Chemistry School, Universidad Autonoma de Coahuila, Blvd. V. Carranza e Ing. J. Cardenas V., Saltillo, Coahuila, Mexico
| | - Daniel Boone-Villa
- School of Medicine North Unit, Universidad Autonoma de Coahuila, Unidad Norte, Piedras Negras, Coahuila, Mexico.
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15
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Berlanga-Del Pozo M, Gallardo-Guerrero L, Gandul-Rojas B. Influence of Alkaline Treatment on Structural Modifications of Chlorophyll Pigments in NaOH-Treated Table Olives Preserved without Fermentation. Foods 2020; 9:foods9060701. [PMID: 32492785 PMCID: PMC7353664 DOI: 10.3390/foods9060701] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2020] [Revised: 05/16/2020] [Accepted: 05/18/2020] [Indexed: 12/01/2022] Open
Abstract
Alkaline treatment is a key stage in the production of green table olives and its main aim is rapid debittering of the fruit. Its action is complex, with structural changes in both the skin and the pulp, and loss of bioactive components in addition to the bitter glycoside oleuropein. One of the components seriously affected are chlorophylls, which are located mainly in the skin of the fresh fruit. Chlorophyll pigments are responsible for the highly-valued green color typical of table olive specialties not preserved by fermentation. Subsequently, the effect on chlorophylls of nine processes, differentiated by NaOH concentration and/or treatment time, after one year of fruit preservation under refrigeration conditions, was investigated. A direct relationship was found between the intensity of the alkali treatment and the degree of chlorophyll degradation, with losses of more than 60% being recorded when NaOH concentration of 4% or greater were used. Oxidation with opening of the isocyclic ring was the main structural change, followed by pheophytinization and degradation to colorless products. To a lesser extent, decarbomethoxylation and dephytylation reactions were detected. An increase in NaOH from 2% to 5% reduced the treatment time from 7 to 4 h, but fostered greater formation of allomerized derivatives, and caused a significant decrease in the chlorophyll content of the olives. However, NaOH concentrations between 6% and 10% did not lead to further time reductions, which remained at 3 h, nor to a significant increase in oxidized compounds, though the proportion of isochlorin e4-type derivatives was modified. Chlorophyll compounds of series b were more prone to oxidation and degradation reactions to colorless products than those of series a. However, the latter showed a higher degree of pheophytinization, and, exclusively, decarbomethoxylation and dephytylation reactions.
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16
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Pérez-Gálvez A, Viera I, Benito I, Roca M. HPLC-hrTOF-MS study of copper chlorophylls: Composition of food colorants and biochemistry after ingestion. Food Chem 2020; 321:126721. [PMID: 32251921 DOI: 10.1016/j.foodchem.2020.126721] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2020] [Revised: 03/30/2020] [Accepted: 03/31/2020] [Indexed: 11/19/2022]
Abstract
Despite the daily consumption of copper chlorophylls (E-141i), the green food colorants in foods high in fats, there is a general need for knowledge regarding their exact composition. Consequently, we have analyzed by HPLC-ESI(+)/APCI(+)-hrTOF-MS2 the accurate composition of different commercial copper chlorophyll colorants for the first time. Data showed a favored yield of copper pheophytins from a series, while pheophytins from b series are preferentially no complexed with copper. The copper pheophytins present in the food colorants consisted mainly of three structural rearrangements. New fragmentation patterns and structural assignments have been described for several copper pheophytins. During the ingestion of copper chlorophylls, no chlorophyll derivative was present in serum nor urine except a new copper-pyroporphyrin a accumulated in a few livers. In any case, this green additive could represent the ideal food colorant, as most of the copper pheophytins are excreted in the feces showing almost no absorption of copper-chlorophylls compounds.
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Affiliation(s)
- Antonio Pérez-Gálvez
- Food Phytochemistry Department, Instituto de la Grasa (CSIC), Campus Universitario, Building 46, 41013 Sevilla, Spain.
| | - Isabel Viera
- Food Phytochemistry Department, Instituto de la Grasa (CSIC), Campus Universitario, Building 46, 41013 Sevilla, Spain.
| | - Itziar Benito
- Laboratory Animal Services, University Hospital Virgen Macarena (HUVM), E-41009 Sevilla, Spain.
| | - María Roca
- Food Phytochemistry Department, Instituto de la Grasa (CSIC), Campus Universitario, Building 46, 41013 Sevilla, Spain.
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17
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Hayes M, Pottorff M, Kay C, Van Deynze A, Osorio-Marin J, Lila MA, Iorrizo M, Ferruzzi MG. In Vitro Bioaccessibility of Carotenoids and Chlorophylls in a Diverse Collection of Spinach Accessions and Commercial Cultivars. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:3495-3505. [PMID: 32125838 DOI: 10.1021/acs.jafc.0c00158] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
Spinach, a nutrient-dense, green-leafy vegetable, is a rich source of carotenoid and chlorophyll bioactives. While the content of bioactives is known to vary with the genotype, variation in bioaccessibility is unknown. Bioaccessibility was explored in 71 greenhouse-grown spinach genotypes in fall and spring 2018/2019. Spinach was phenotyped for its greenness, leaf texture, leaf shape, and SPAD chlorophyll content. Postharvest, spinach was washed, blanched, and homogenized prior to assessment of bioactive bioaccessibility using a novel high-throughput in vitro digestion model followed by high-performance liquid chromatography with a photodiode array detector analysis. There was a significant variation in the bioaccessible content for all bioactives (p < 0.05), except for chlorophyll b (p = 0.063) in spring-grown spinach. The correlation coefficients of bioaccessible contents between seasons reveal that lutein (r = 0.52) and β-carotene (r = 0.55) were correlated to a greater extent than chlorophyll a (r = 0.38) and chlorophyll b (r = 0.19). The results suggest that carotenoid and chlorophyll bioaccessible contents may vary based on spinach genotypes and may be stable across seasons.
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Affiliation(s)
- Micaela Hayes
- Plants for Human Health Institute, North Carolina State University, 600 Laureate Way, Kannapolis, North Carolina 28081; United States
| | - Marti Pottorff
- Plants for Human Health Institute, North Carolina State University, 600 Laureate Way, Kannapolis, North Carolina 28081; United States
| | - Colin Kay
- Plants for Human Health Institute, North Carolina State University, 600 Laureate Way, Kannapolis, North Carolina 28081; United States
| | - Allen Van Deynze
- Seed Biotechnology Center, University of California Davis, 1050 Ext Center Drive, Davis, California 95616, United States
| | - Juliana Osorio-Marin
- Seed Biotechnology Center, University of California Davis, 1050 Ext Center Drive, Davis, California 95616, United States
| | - Mary Ann Lila
- Plants for Human Health Institute, North Carolina State University, 600 Laureate Way, Kannapolis, North Carolina 28081; United States
| | - Massimo Iorrizo
- Plants for Human Health Institute, North Carolina State University, 600 Laureate Way, Kannapolis, North Carolina 28081; United States
- Department of Horticultural Sciences, North Carolina State University, 600 Laureate Way, Kannapolis North Carolina 28081, United States
| | - Mario G Ferruzzi
- Plants for Human Health Institute, North Carolina State University, 600 Laureate Way, Kannapolis, North Carolina 28081; United States
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Dai Q, Liu S, Jiang Y, Gao J, Jin H, Zhang Y, Zhang Z, Xia T. Recommended storage temperature for green tea based on sensory quality. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2019; 56:4333-4348. [PMID: 31478003 DOI: 10.1007/s13197-019-03902-7] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 03/25/2019] [Accepted: 06/24/2019] [Indexed: 10/26/2022]
Abstract
This study aimed to evaluate the effect of storage temperature on the alteration of the sensory quality of tea. Huangshan Maofeng tea was stored at - 80 °C, - 20 °C, 4 °C, or room temperature for up to 150 days. The physicochemical parameters, taste-related components, appearance color, volatile compounds and sensory quality of tea were analyzed and compared. Results showed that storing tea at - 80 °C and - 20 °C effectively preserved the physicochemical parameters, taste-related compounds and appearance color in tea. Multivariate statistical analysis (PCA and OPLS-DA) indicated that tea stored at - 80 °C exhibited a similar volatiles composition as fresh tea based on gas chromatography-mass spectrometry, whereas the composition of volatiles was significantly altered in tea stored at 4 °C after 100 days of storage. Sensory evaluation illustrated that tea stored at - 80 °C and - 20 °C remained the freshness regarding leaves appearance and tea infusion color, taste and aroma, whereas an obvious decrease on the tea freshness was found in tea stored at 4 °C and room temperature. These findings indicated that storage temperature played a vital role in altering the aromatic and sensory quality of Huangshan Maofeng tea and the recommended tea storage temperature was - 80 °C or - 20 °C.
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Affiliation(s)
- Qianying Dai
- 1State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, 230036 Anhui China.,2School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei, 230036 Anhui China
| | - Sitong Liu
- 1State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, 230036 Anhui China.,2School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei, 230036 Anhui China
| | - Yurong Jiang
- 1State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, 230036 Anhui China.,2School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei, 230036 Anhui China
| | - Jing Gao
- 1State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, 230036 Anhui China.,2School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei, 230036 Anhui China
| | - Huozhu Jin
- 1State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, 230036 Anhui China.,2School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei, 230036 Anhui China
| | - Yajuan Zhang
- 1State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, 230036 Anhui China.,2School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei, 230036 Anhui China
| | - Zhengzhu Zhang
- 1State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, 230036 Anhui China.,2School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei, 230036 Anhui China
| | - Tao Xia
- 1State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, 230036 Anhui China.,2School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei, 230036 Anhui China
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Nübling S, Hägele F, Schweiggert RM, Carle R, Schmidt H, Weiss A. Effect of Different Wash Water Additives and Deep-Frozen Storage on the Quality of Curly Parsley (Petroselinum crispum var. crispum). FOOD BIOPROCESS TECH 2018. [DOI: 10.1007/s11947-018-2201-7] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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21
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Viera I, Chen K, Ríos JJ, Benito I, Pérez-Gálvez A, Roca M. First-Pass Metabolism of Chlorophylls in Mice. Mol Nutr Food Res 2018; 62:e1800562. [DOI: 10.1002/mnfr.201800562] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2018] [Revised: 07/06/2018] [Indexed: 11/12/2022]
Affiliation(s)
- Isabel Viera
- Food Phytochemistry Department; Instituto de la Grasa (CSIC),; 41013 Sevilla Spain
| | - Kewei Chen
- College of Food Science; Southwest University; Chongqing 400715 China
| | - José J. Ríos
- Laboratory of Mass Spectrometry; Instituto de la Grasa (CSIC); 41013 Sevilla Spain
| | - Itziar Benito
- Laboratory Animal Services; University Hospital Virgen Macarena (HUVM); E-41009 Sevilla Spain
| | - Antonio Pérez-Gálvez
- Food Phytochemistry Department; Instituto de la Grasa (CSIC),; 41013 Sevilla Spain
| | - María Roca
- Food Phytochemistry Department; Instituto de la Grasa (CSIC),; 41013 Sevilla Spain
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Pero M, Askari G, Skåra T, Skipnes D, Kiani H. Change in the color of heat-treated, vacuum-packed broccoli stems and florets during storage: effects of process conditions and modeling by an artificial neural network. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:4151-4159. [PMID: 29417995 DOI: 10.1002/jsfa.8936] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/21/2017] [Revised: 01/29/2018] [Accepted: 01/30/2018] [Indexed: 06/08/2023]
Abstract
BACKGROUND Vacuum-packed broccoli stems and florets were subjected to heat treatment (60-99 °C) for various time intervals. The activity of peroxidase was measured after processing. Thermally processed samples were then stored at 4 °C for 35 days, and the color of the samples was measured every 7 days. Effects of parameters (heating temperature and duration, storage time) on the color of broccoli were modeled and simulated by an artificial neural network (ANN). RESULTS Simulations confirmed that stems were predicted to be more prone to changes than florets. More color loss was observed with longer processing or storage combinations. The simulations also confirmed that higher temperatures during heat processing could retard color changes during storage. For stems treated at 80 °C for short durations, color loss was more predominant than both 65 and 99 °C, probably due to the incomplete inactivation of enzymes besides more tissue damage, with increased enzyme access to the substrate. CONCLUSION The greenness of both stems and florets during storage can be better preserved at higher temperatures (99 °C) and short times. The simulation results revealed that the ANN method could be used as an effective tool for predicting and analyzing the color values of heat-treated broccoli. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Milad Pero
- Bioprocessing and Biodetection Lab (BBL), Department of Food Science, Technology and Engineering, University of Tehran, Karaj, Iran
| | - Gholamreza Askari
- Transport Properties Laboratory (TPL), Department of Food Science, Technology and Engineering, University of Tehran, Karaj, Iran
| | | | | | - Hossein Kiani
- Bioprocessing and Biodetection Lab (BBL), Department of Food Science, Technology and Engineering, University of Tehran, Karaj, Iran
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Delpino-Rius A, Cosovanu D, Eras J, Vilaró F, Balcells M, Canela-Garayoa R. A fast and reliable ultrahigh-performance liquid chromatography method to assess the fate of chlorophylls in teas and processed vegetable foodstuff. J Chromatogr A 2018; 1568:69-79. [PMID: 30122167 DOI: 10.1016/j.chroma.2018.07.016] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/2018] [Revised: 07/02/2018] [Accepted: 07/04/2018] [Indexed: 01/09/2023]
Abstract
A total of 48 chlorophylls and derivatives were identified and successfully determined in tea and processed vegetable and fruit foodstuff by UHPLC with photodiode-array and mass spectrometry detection. The method allowed the proper separation of chlorophyll derivatives resulting from demetallation, dephytilation, decarbomethoxylation, epimerisation and copperisation. The method was performed in less than 12 min, using an optimised ternary gradient (MeOH, iPrOH, MeCN and H2O with 10 mM of ammonium acetate) on an ACQUITY HSS T3 column. Mass spectrometry, applying both ESI and APCI ionization sources, was used for identification purposes. The method was applied to evaluate the degree of processing in teas of different origin and quality. It allowed differentiation between supermarket own-brand tea bags and teas sold by specialised shops. Pheophytins, pheophorbides and pyro derivatives were found mainly in processed green vegetable and fruit products thereof. However, chlorophyll-derived food colorants, such as Cu-chlorophyllins, Cu-pheophytins, Cu-pyropheophytins, Cu-pheophorbides and Cu-pyropheophorbides, were also detected in several products.
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Affiliation(s)
| | - Diana Cosovanu
- Chemistry Department, ETSEA, University of Lleida, 25198, Lleida, Spain
| | - Jordi Eras
- Chemistry Department, ETSEA, University of Lleida, 25198, Lleida, Spain; DATCEM Scientific Technical Services, University of Lleida, 25198, Lleida, Spain.
| | - Francesca Vilaró
- DATCEM Scientific Technical Services, University of Lleida, 25198, Lleida, Spain
| | - Mercè Balcells
- Chemistry Department, ETSEA, University of Lleida, 25198, Lleida, Spain.
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Contribution of Polyphenol Oxidation, Chlorophyll and Vitamin C Degradation to the Blackening of Piper nigrum L. Molecules 2018; 23:molecules23020370. [PMID: 29425156 PMCID: PMC6017850 DOI: 10.3390/molecules23020370] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2018] [Revised: 02/07/2018] [Accepted: 02/08/2018] [Indexed: 11/17/2022] Open
Abstract
Black pepper (Piper nigrum L.) is the most widely used spice in the world. Blackening is considered to be beneficial and important in the processing of black pepper because it contributes to its color and flavor. The purpose of this paper is to investigate polyphenol oxidation as well as the chlorophyll and vitamin C (VC) degradation in the blackening of Piper nigrum L. Black pepper was produced by four methods, and changes in polyphenols, chlorophyll and VC were studied by high performance liquid chromatography (HPLC) and ultraviolet-visible and visible (UV-Vis) spectrophotometry. The results show that polyphenol oxidase activity significantly decreased during the preparation of black pepper, and the concentrations of phenolic compounds, VC, and chlorophyll a and b also significantly decreased. Polyphenol oxidation and chlorophyll and VC degradation contribute to the blackening. A crude extract of phenolic compounds from black pepper was prepared by the system solvent method. The greater the polarity of the extraction solvent, the higher the extraction rates of the phenolic compounds and the total phenol content. Pepper phenolic compounds were analyzed by HPLC analysis.
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EFFECT OF COMPONENT COMPOSITION OF PIGMENT COMPLEX ON THE FORMATION OF COLOR OF RHUBARB AND GOOSEBERRY. EUREKA: LIFE SCIENCES 2017. [DOI: 10.21303/2504-5695.2017.00506] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
The objective of present study is to determine the influence of component composition of pigment complex on the formation of color of rhubarb and gooseberry that defines consumer properties of these plant products. We report comparative study of rhubarb of the botanical varieties Monarch, Linney, Krupnochereshkovyy, Ogrski, and of gooseberry of the varieties Malachite, Pavlovsky green, Green urozhainyy, Green butylochnyy, zoned in the eastern regions of Ukraine. To determine the content of pigment complex substances of rhubarb and gooseberry, we used methodology by V.F. Gavrilenko and L.M. Khandobina. The method of the International Commission on Illumination (ICI) was applied for quantitative characteristic of color.
Results of research into qualitative and quantitative composition of pigment complex of berries of gooseberry and rhubarb stalks revealed that the main components are the chlorophylls whose overall content for different varieties of rhubarb is (3.7…4.5)∙10-3 %, for berries of gooseberry is (3.5…4.7)∙10-3 %. The color characteristics of the examined samples of gooseberry and rhubarb are correlated with the quantitative content of pigments in the raw materials and make it possible to determine the dominant tone (λd, nm) − green, color purity − green with shades of blue, brightness – green, light green, dark green, which coincide with the visual estimation of color.
We show expediency of the application of the ICI XYZ method to characterize the color, which considerably facilitates the estimation of color when assessing the quality of food products.
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Shen Z, Guo X, Liu L, Sunarso J, Wang G, Wang S, Liu S. Carbon‐Dot/Natural‐Dye Sensitizer for TiO
2
Solar Cells Prepared by a One‐Step Treatment of Celery Leaf Extract. CHEMPHOTOCHEM 2017. [DOI: 10.1002/cptc.201700075] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
Affiliation(s)
- Zhangfeng Shen
- Department of Chemical Engineering Curtin University Perth WA 6845 Australia
| | - Xiaochen Guo
- Department of Chemical Engineering Curtin University Perth WA 6845 Australia
| | - Lihong Liu
- Department of Chemical Engineering Curtin University Perth WA 6845 Australia
| | - Jaka Sunarso
- Faculty of Engineering, Computing and Science Swinburne University of Technology Jalan Simpang Tiga 93350 Kuching Sarawak Malaysia
| | - Guiqiang Wang
- School of New Energy Bohai University Jinzhou 121013 China
| | - Shaobin Wang
- Department of Chemical Engineering Curtin University Perth WA 6845 Australia
| | - Shaomin Liu
- Department of Chemical Engineering Curtin University Perth WA 6845 Australia
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Influence of cooking conditions on organoleptic and health-related properties of artichokes, green beans, broccoli and carrots. Food Chem 2016; 217:209-216. [PMID: 27664628 DOI: 10.1016/j.foodchem.2016.08.067] [Citation(s) in RCA: 47] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/17/2015] [Revised: 07/19/2016] [Accepted: 08/22/2016] [Indexed: 11/22/2022]
Abstract
Colour, pigments, total phenolic content and antioxidant activity were investigated in artichokes, green beans, broccoli and carrots cooked under different conditions. Domestic induction hobs with temperature control were used to evaluate the effect of boiling, sous-vide cooking and water immersion cooking at temperatures below 100°C on the properties of each vegetable. Sous-vide cooking preserved chlorophyll, carotenoids, phenolic content and antioxidant activity to a greater extent than boiling for all of the vegetables tested and retained colour better, as determined by a(∗). A reduction of only 10-15°C in the cooking temperature was enough to improve the properties of the samples cooked by water immersion, except for green beans. Artichokes and carrots suffered pronounced losses of antioxidant activity during boiling (17.0 and 9.2% retention, respectively), but the stability of this parameter significantly increased with sous-vide cooking (84.9 and 55.3% retention, respectively).
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Real-time monitoring of color variations of apple slices and effects of pre-treatment and drying air temperature. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2016. [DOI: 10.1007/s11694-016-9328-x] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Aladić K, Vidović S, Vladić J, Balić D, Jukić H, Jokić S. Effect of supercritical CO2extraction process parameters on oil yield and pigment content from by-product hemp cake. Int J Food Sci Technol 2016. [DOI: 10.1111/ijfs.13041] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Krunoslav Aladić
- Branch - Veterinary Institute Vinkovci; Croatian Veterinary Institute; Josipa Kozarca 24 32100 Vinkovci Croatia
| | - Senka Vidović
- Faculty of Technology; University of Novi Sad; Bulevar Cara Lazara 1 21000 Novi Sad Serbia
| | - Jelena Vladić
- Faculty of Technology; University of Novi Sad; Bulevar Cara Lazara 1 21000 Novi Sad Serbia
| | - Davor Balić
- Branch - Veterinary Institute Vinkovci; Croatian Veterinary Institute; Josipa Kozarca 24 32100 Vinkovci Croatia
| | - Huska Jukić
- College of Medical Studies; University of Bihac; Žegarska aleja bb 77000 Bihac Bosnia and Herzegovina
| | - Stela Jokić
- Faculty of Food Technology Osijek; Josip Juraj Strossmayer University of Osijek; Franje Kuhaca 20 31000 Osijek Croatia
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Manninen H, Paakki M, Hopia A, Franzén R. Measuring the green color of vegetables from digital images using image analysis. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2015.04.005] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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31
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Pavlić B, Ðurković AV, Vladić J, Gavarić A, Zeković Z, Tepić A, Vidović S. Extraction of Minor Compounds (Chlorophylls and Carotenoids) from Yarrow-Rose Hip Mixtures by Traditional versus Green Technique. J FOOD PROCESS ENG 2015. [DOI: 10.1111/jfpe.12242] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Branimir Pavlić
- Faculty of Technology; University of Novi Sad; Bulevar Cara Lazara 1 21000 Novi Sad Serbia
| | - Ana Vasić Ðurković
- Faculty of Technology; University of Novi Sad; Bulevar Cara Lazara 1 21000 Novi Sad Serbia
| | - Jelena Vladić
- Faculty of Technology; University of Novi Sad; Bulevar Cara Lazara 1 21000 Novi Sad Serbia
| | - Aleksandra Gavarić
- Faculty of Technology; University of Novi Sad; Bulevar Cara Lazara 1 21000 Novi Sad Serbia
| | - Zoran Zeković
- Faculty of Technology; University of Novi Sad; Bulevar Cara Lazara 1 21000 Novi Sad Serbia
| | - Aleksandra Tepić
- Faculty of Technology; University of Novi Sad; Bulevar Cara Lazara 1 21000 Novi Sad Serbia
| | - Senka Vidović
- Faculty of Technology; University of Novi Sad; Bulevar Cara Lazara 1 21000 Novi Sad Serbia
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Bianchi LM, Duncan SE, Webster JB, Neilson AP, O'Keefe SF. Contribution of Chlorophyll to Photooxidation of Soybean Oil at Specific Visible Wavelengths of Light. J Food Sci 2015; 80:C252-61. [DOI: 10.1111/1750-3841.12751] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2014] [Accepted: 11/16/2014] [Indexed: 11/26/2022]
Affiliation(s)
- Laurie M. Bianchi
- Dept. of Human Nutrition, Foods and Exercise, 338 Wallace Hall; Virginia Polytechnic Inst. and State Univ; Blacksburg VA 24061 U.S.A
| | - Susan E. Duncan
- Dept. of Food Science and Technology, 1230 Washington St. SW; Virginia Polytechnic Inst. and State Univ; Blacksburg VA 24061 U.S.A
| | - Janet B. Webster
- Fralin Life Science Inst., 101B Fralin, West Campus Drive; Virginia Polytechnic Inst. and State Univ; Blacksburg VA 24061 U.S.A
| | - Andrew P. Neilson
- Dept. of Food Science and Technology, 1230 Washington St. SW; Virginia Polytechnic Inst. and State Univ; Blacksburg VA 24061 U.S.A
| | - Sean F. O'Keefe
- Dept. of Food Science and Technology, 1230 Washington St. SW; Virginia Polytechnic Inst. and State Univ; Blacksburg VA 24061 U.S.A
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33
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Pigment changes during processing of green table olive specialities treated with alkali and without fermentation. Food Res Int 2014. [DOI: 10.1016/j.foodres.2014.05.007] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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Effect of heat treatment, pH, sugar concentration, and metal ion addition on green color retention in homogenized puree of Thompson seedless grape. Lebensm Wiss Technol 2014. [DOI: 10.1016/j.lwt.2013.10.011] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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Lin KH, Hsu CY, Huang YP, Lai JY, Hsieh WB, Huang MY, Yang CM, Chao PY. Chlorophyll-related compounds inhibit cell adhesion and inflammation in human aortic cells. J Med Food 2013; 16:886-98. [PMID: 24066944 PMCID: PMC3806384 DOI: 10.1089/jmf.2012.2558] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2012] [Accepted: 06/23/2013] [Indexed: 12/30/2022] Open
Abstract
The objectives of this study were to investigate the effects of chlorophyll-related compounds (CRCs) and chlorophyll (Chl) a+b on inflammation in human aortic endothelial cells. Adhesion molecule expression and interleukin (IL)-8, nuclear factor (NF)-κB p65 protein, and NF-κB and activator protein (AP)-1 DNA binding were assessed. The effects of CRCs on inflammatory signaling pathways of signal transducers and activators of transcription 3 (STAT3) and mothers against decapentaplegic homolog 4, respectively induced by IL-6 and transforming growth factor (TGF)-β, in human aortic smooth muscle cells cultured in vitro were also investigated. HAECs were pretreated with 10 μM of CRCs, Chl a+b, and aspirin (Asp) for 18 h followed by tumor necrosis factor (TNF)-α (2 ng/mL) for 6 h, and U937 cell adhesion was determined. TNF-α-induced monocyte-endothelial cell adhesion was significantly inhibited by CRCs. Moreover, CRCs and Chl a+b significantly attenuated vascular cell adhesion molecule-1, intercellular adhesion molecule-1, and IL-8 expressions. Treatments also significantly decreased in NF-κB expression, DNA binding, and AP-1 DNA binding by CRCs and Asp. Thus, CRCs exert anti-inflammatory effects through modulation of NF-κB and AP-1 signaling. Ten micromoles of CRCs and Asp upregulated the expression of mothers against decapentaplegic homolog 4 (Drosophila) (SMAD4) in the TGF-β receptor signaling pathway, and SMAD3/4 transcription activity was also increased. Ten micromoles of CRCs were able to potently inhibit STAT3-binding activity by repressing IL-6-induced STAT3 expression. Our results provide a potential mechanism that explains the anti-inflammatory activities of these CRCs.
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Affiliation(s)
- Kuan-Hung Lin
- Graduate Institute of Biotechnology, Chinese Culture University, Taipei, Taiwan
| | - Ching-Yun Hsu
- Department of Nutrition and Health Sciences, Chang-Gung University of Science and Technology, Taoyuan, Taiwan
| | - Ya-Ping Huang
- Graduate Institute of Applied Science of Living, Chinese Culture University, Taipei, Taiwan
| | - Jun-You Lai
- Graduate Institute of Biotechnology, Chinese Culture University, Taipei, Taiwan
| | - Wen-Bin Hsieh
- Graduate Institute of Biotechnology, Chinese Culture University, Taipei, Taiwan
| | - Meng-Yuan Huang
- Research Center for Biodiversity, Academia Sinica, Nankang, Taiwan
| | - Chi-Ming Yang
- Research Center for Biodiversity, Academia Sinica, Nankang, Taiwan
| | - Pi-Yu Chao
- Department of Nutrition and Health Sciences, Chinese Culture University, Taipei, Taiwan
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Effects of High-Intensity Pulsed Electric Fields Processing Parameters on the Chlorophyll Content and Its Degradation Compounds in Broccoli Juice. FOOD BIOPROCESS TECH 2013. [DOI: 10.1007/s11947-013-1152-2] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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38
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Kumar R, Rajamanickam R, Nadanasabapathi S. Effect of Maillard Reaction Products (MRP) on Chlorophyll Stability in Green Peas. ACTA ACUST UNITED AC 2013. [DOI: 10.4236/fns.2013.49115] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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Aparicio-Ruiz R, Roca M, Gandul-Rojas B. Mathematical model to predict the formation of pyropheophytin a in virgin olive oil during storage. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2012; 60:7040-7049. [PMID: 22708655 DOI: 10.1021/jf3010965] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/01/2023]
Abstract
A mathematical model has been developed that describes the changes of pyropheophytin a (pyphya) in virgin olive oil (VOO). The model has been created using multivariate statistical procedures and is used in the prediction of the stability and loss of freshness of VOO. An earlier thermokinetic study (Aparicio-Ruiz, R.; Mı́nguez-Mosquera, M. I.; Gandul-Rojas, B. Thermal degradation kinetics of chlorophyll pigments in virgin olive oils. 1. Compounds of series a. J. Agric. Food Chem.2010, 58, 6200-6208) that looked at the characterization of the degradation of pheophytin a (phya), the main chlorophyll compound in VOO and a precursor of pyphya, allowed the authors to obtain the kinetic parameters necessary for mathematically expressing the percentage of pyphya, according to the time and temperature of storage using the Arrhenius model. Data regarding the percentage of pyphya obtained during the actual degradation of VOO in darkness, at room temperature and with a limited supply of oxygen, has allowed the mathematical prediction model to be validated. Using average monthly temperatures in the calculation of kinetic constants, theoretical data are obtained that are generally found to be within 95% confidence levels of experimental data.
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Affiliation(s)
- Ramón Aparicio-Ruiz
- Department of Food Biotechnology, Instituto de la Grasa, CSIC, Sevilla, Spain.
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Loh CH, Inbaraj BS, Liu MH, Chen BH. Determination of chlorophylls in Taraxacum formosanum by high-performance liquid chromatography-diode array detection-mass spectrometry and preparation by column chromatography. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2012; 60:6108-6115. [PMID: 22656126 DOI: 10.1021/jf301422m] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/01/2023]
Abstract
Taraxacum formosanum, a well-known Chinese herb shown to be protective against hepatic cancer as well as liver and lung damage, may be attributed to the presence of abundant carotenoids and chlorophylls. However, the variety and content of chlorophylls remain uncertain. The objectives of this study were to develop an high-performance liquid chromatography-diode array detection-mass spectrometry method for determination of chlorophylls in T. formosanum and preparation by column chromatography. An HyPURITY C18 column and a gradient mobile phase of water (A), methanol (B), acetonitrile (C), and acetone (D) could resolve 10 chlorophylls and an internal standard Fast Green FCF within 30 min with a flow rate at 1 mL/min and detection at 660 nm. Both chlorophylls a and a' were present in the largest amount (1389.6 μg/g), followed by chlorophylls b and b' (561.2 μg/g), pheophytins a and a' (31.7 μg/g), hydroxychlorophyll b (26.5 μg/g), hydroxychlorophylls a and a' (9.8 μg/g), and chlorophyllides a and a' (0.35 μg/g). A glass column containing 52 g of magnesium oxide-diatomaceous earth (1:3, w/w) could elute chlorophylls with 800 mL of acetone containing 50% ethanol at a flow rate of 10 mL/min. Some new chlorophyll derivatives including chlorophyllide b, pyropheophorbide b, hydroxypheophytin a, and hydroxypheophytin a' were generated during column chromatography but accompanied by a 63% loss in total chlorophylls. Thus, the possibility of chlorophyll fraction prepared from T. formosanum as a raw material for future production of functional food needs further investigation.
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Affiliation(s)
- Chin Hoe Loh
- Department of Food Science, Fu Jen University, Taipei 242, Taiwan
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Kaiser A, Brinkmann M, Carle R, Kammerer DR. Influence of thermal treatment on color, enzyme activities, and antioxidant capacity of innovative pastelike parsley products. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2012; 60:3291-3301. [PMID: 22375822 DOI: 10.1021/jf205098q] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/31/2023]
Abstract
Conventional spice powders are often characterized by low sensory quality and high microbial loads. Furthermore, genuine enzymes are only inhibited but not entirely inactivated upon drying, so that they may regain their activity upon rehydration of dried foods. To overcome these problems, initial heating was applied in the present study as the first process step for the production of innovative pastelike parsley products. For this purpose, fresh parsley was blanched (80, 90, and 100 °C for 1-10 min) and subsequently comminuted to form a paste. Alternatively, mincing was carried out prior to heat treatment. Regardless of temperature, the color of the latter product did not show any change after heating for 1 min. With progressing exposure time the green color turned to olive hues due to marked pheophytin formation. Inactivation of genuine peroxidase (POD) and polyphenol oxidase (PPO) was achieved at all temperature-time regimes applied. In contrast, the parsley products obtained after immediate water-blanching were characterized by brighter green colors and enhanced pigment retention. With the exception of the variants water-blanched at 80 °C, POD and PPO were completely inactivated at any of the thermal treatments. Furthermore, in water-blanched samples, antioxidant capacities as determined by the TEAC and FRAP assays were even enhanced compared to unheated parsley, whereas a decrease of phenolic contents could not be prevented. Consequently, the innovative process presented in this study allows the production of novel herb and spice products characterized by improved sensory quality as compared to conventional spice products.
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Affiliation(s)
- Andrea Kaiser
- Institute of Food Science and Biotechnology, Chair Plant Foodstuff Technology, Hohenheim University, Garbenstrasse 25, D-70599 Stuttgart, Germany
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43
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Park HS, Im NG, Kim KH. Extraction behaviors of caffeine and chlorophylls in supercritical decaffeination of green tea leaves. Lebensm Wiss Technol 2012. [DOI: 10.1016/j.lwt.2011.07.023] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Das A, Raychaudhuri U, Chakraborty R. Effect of freeze drying and oven drying on antioxidant properties of fresh wheatgrass. Int J Food Sci Nutr 2011; 63:718-21. [PMID: 22171655 DOI: 10.3109/09637486.2011.644769] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
Abstract
The effects of freeze drying and hot air drying on total phenolics, total flavonoids and antioxidant properties of flour from seven-day-old fresh wheatgrass (Triticum aestivum L.) were investigated. In the quantitative analysis of antioxidative components, fresh wheatgrass samples had the highest amount of ascorbic acid and chlorophyll, but the lowest amount of total flavonoids and phenolics. In the analysis of ferric-reducing antioxidant power assay (FRAP), ethanolic extract from freeze-dried wheatgrass gave the highest value, while the α-tocopherol gave the lowest value. In the analysis of 2,2-diphenyl-1-picrylhydrazyl scavenging ability, freeze-dried wheatgrass samples exhibited the highest activity among the three samples.
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Affiliation(s)
- Arpita Das
- Department of Food Technology and Biochemical Engineering, Jadavpur University, Jadavpur, Kolkata, India
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Diop Ndiaye N, Dhuique-Mayer C, Cisse M, Dornier M. Identification and thermal degradation kinetics of chlorophyll pigments and ascorbic acid from ditax nectar (Detarium senegalense J.F. Gmel). JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2011; 59:12018-12027. [PMID: 21981680 DOI: 10.1021/jf203582k] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/31/2023]
Abstract
Detarium senegalense J.F. Gmel (ditax) is a forest tree found in Senegal the fruits of which are characterized by an attractive green flesh with a high amount in ascorbic acid. It is generally consumed as a nectar in Senegal. In this study, the main pigments of ditax pulp were identified and quantified by HPLC-DAD. Pheophytin a (128 mg/kg), which represents 58% of the total pigments, followed by hydroxypheophytin a' (33 mg/kg), chlorophyll b (24 mg/kg), and chlorophyll a (20 mg/kg) was the major pigment of ditax pulp. Lutein and β-carotene were present in lower amounts (4.6 and 3.6 mg/kg, respectively). The thermal degradation kinetics of pheophytin a, hydroxypheophytin a', and ascorbic acid were determined at temperatures ranging from 60 to 95 °C in ditax nectar. Pheophytin a was the most heat sensitive. Thermal processing induced the formation of degradation products such as pyropheophytin a and pyropheophytin b. The kinetics parameters have been calculated according to the models of Arrhenius, Eyring, and Ball. Following the Arrhenius relation, activation energies of pheophytin a, hydroxypheophytin a', and ascorbic acid were, respectively, 79, 74, and 46 kJ mol(-1). Losses calculated during isothermal treatments were close to experimental losses in pheophytin a, hydroxypheophytin a', and ascorbic acid. The Eyring model can then be used to predict chlorophyll pigments and vitamin C losses during pasteurization of the nectar (<10%).
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Affiliation(s)
- Nafissatou Diop Ndiaye
- Institut de Technologie Alimentaire, Route des Pères Maristes, BP 2765 Dakar-Hann, Senegal
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Shen SC, Hsu HY, Huang CN, Wu JSB. Color loss in ethanolic solutions of chlorophyll a. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2010; 58:8056-8060. [PMID: 20521818 DOI: 10.1021/jf101214g] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/29/2023]
Abstract
The present study investigated the stability of green color in 1-60% ethanolic solutions of chlorophyll a. Kinetics studies were performed. The results show that the color loss follows first-order reaction kinetics, similar to that in aqueous systems, with a reaction rate constant between 0.013 and 13.575 day(-1) at 20 degrees C and an activation energy between 18.4 and 85.1 kJ mol(-1). The rate of color loss increases with the temperature and varies with the ethanol concentration. It reaches the maximum at 40% ethanol concentrations. The difference among the absorption spectra of the ethanolic solutions suggests that the interaction between water and ethanol molecules may be the major factor affecting the color stability of chlorophyll in the solutions. The bathochromic shift is most obvious around 40% ethanol concentration. We postulate that the formation of clusters of water-ethanol molecules is responsible for the increase in the rate of color loss.
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Affiliation(s)
- Szu-Chuan Shen
- Department of Medical Nutrition, College of Medicine, I-Shou University, Yanchao Township, Kaohsiung 824, Taiwan
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Kamffer Z, Bindon KA, Oberholster A. Optimization of a method for the extraction and quantification of carotenoids and chlorophylls during ripening in grape berries (Vitis vinifera cv. Merlot). JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2010; 58:6578-86. [PMID: 20450155 DOI: 10.1021/jf1004308] [Citation(s) in RCA: 33] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/25/2023]
Abstract
An extraction method to identify and quantify the carotenoid and chlorophyll profile of lyophilized tissue from unripe (green) to ripe (red) Merlot grape berries was developed. The RP-HPLC method baseline separated all of the carotenoids and chlorophylls and their derivatives. Problems encountered during sample storage and extraction are discussed as well as possible alternative methods. This study confirmed that carotenoids and chlorophylls decreased on a per berry (microg/berry) and concentration (microg/g) basis from veraison to harvest over two growing seasons. The carotenoid 5,8-epoxy-beta-carotene was quantified for the first time in grapes and represents a significant amount of the total carotenoids present at harvest. All the carotenoids and chlorophylls except beta-carotene appeared to be sensitive to seasonal variation in climatic conditions. Lutein and beta-carotene were found to be the most abundant carotenoids present in Merlot grape berries together with chlorophyll a for both seasons studied.
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Affiliation(s)
- Zindi Kamffer
- Department of Viticulture and Oenology, Stellenbosch University, Private Bag X1, Matieland 7602, South Africa
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Use of microwave processing to reduce the initial contamination by Alicyclobacillus acidoterrestris in a cream of asparagus and effect of the treatment on the lipid fraction. INNOV FOOD SCI EMERG 2010. [DOI: 10.1016/j.ifset.2009.09.003] [Citation(s) in RCA: 24] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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Joubert E, Manley M, Maicu C, de Beer D. Effect of pre-drying treatments and storage on color and phenolic composition of green honeybush (Cyclopia subternata) herbal tea. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2010; 58:338-344. [PMID: 19916502 DOI: 10.1021/jf902754b] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/28/2023]
Abstract
The effect of various pre-drying treatments and storage temperatures on the color (L*, a*, b*, chroma, and hue angle) and phenolic composition of green Cyclopia subternata was investigated. Pre-drying treatments, which included comminution+drying (T2), steaming (ca. 90-93 degrees C/60 s)+comminution + drying (T3), and comminution+steaming+drying (T4), had a detrimental effect (p<0.05) on the color parameters relative to the control (T1) (drying of intact leaves). All drying took place at 40 degrees C and 30% relative humidity (RH). Of the pre-drying treatments (T2, T3, and T4), the best retention of the green leaf color was observed for T3 (p<0.05). T2 reduced the SS and TP contents of the leaves (p<0.05) as well as the content of individual phenolic compounds, including mangiferin, isomangiferin, and eriocitrin. Scolymoside did not follow the same trend as the other compounds, with the intact leaves having the lowest content. It is postulated that oxidation of eriocitrin (eriodictyol-7-O-rutinoside) to scolymoside (luteolin-7-O-rutinoside) occurred with comminution and steaming. The phenolic composition of samples, subjected to T1 and T3 and a 6 month storage period at 0 and 30 degrees C, remained stable. Storage at 30 degrees C resulted in detrimental color changes, leading to the loss of the green leaf color irrespective of the pre-drying treatment.
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Affiliation(s)
- Elizabeth Joubert
- Agricultural Research Council (ARC) Infruitec-Nietvoorbij, Private Bag X5026, Stellenbosch 7599, South Africa.
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Huang S, Hung C, Wu W, Chen B. Determination of chlorophylls and their derivatives in Gynostemma pentaphyllum Makino by liquid chromatography–mass spectrometry. J Pharm Biomed Anal 2008; 48:105-12. [DOI: 10.1016/j.jpba.2008.05.009] [Citation(s) in RCA: 42] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2008] [Revised: 05/01/2008] [Accepted: 05/12/2008] [Indexed: 10/22/2022]
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