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Bosso A, Cassino C, Motta S, Panero L, Tsolakis C, Guaita M. Polyphenolic Composition and In Vitro Antioxidant Activity of Red Grape Seeds as Byproducts of Short and Medium-Long Fermentative Macerations. Foods 2020; 9:foods9101451. [PMID: 33066058 PMCID: PMC7600336 DOI: 10.3390/foods9101451] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/22/2020] [Revised: 10/09/2020] [Accepted: 10/12/2020] [Indexed: 12/24/2022] Open
Abstract
The polyphenolic composition and antioxidant activity of grape seeds, as byproducts of red winemaking, depend on various factors, such as grape cultivar, vintage effect, grape maturity and winemaking methods. In the present work, the influence of the maceration length on the polyphenolic and antioxidant characteristics of the seeds of four Italian red grape cultivars (‘Barbera’, ‘Grignolino’, ‘Nebbiolo’, and ‘Uvalino’), sampled from the fermentation tanks after short (two days) and medium-long (7–21 days) macerations, was studied with spectrophotometric methods, high-performance liquid chromatography (HPLC), and three different antioxidant assays (2,2′-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS), ferric reducing antioxidant power (FRAP) and 2,2 diphenyl-1-picrylhydrazyl (DPPH)). The total polyphenolic content (gallic acid equivalent (GAE)) of the seeds sampled after short macerations ranged between 24.5 and 60.1 mg/g dry weight (DW), and it dropped to 20.0–37.5 mg/g DW after medium-long macerations. The polyphenolic profile of the shortly macerated seeds was related to the varietal characteristics, while, after longer macerations, the influence of the maceration length prevailed on the cultivar effect. The multiple in vitro antioxidant activity tests (ABTS, FRAP and DPPH), although based on different mechanisms capable of highlighting behavioral differences between the different polyphenolic compounds, were highly correlated with each other and with the polyphenolic parameters; the qualitative differences between the matrices in the polyphenolic profile were probably less important than the quantitative differences in the polyphenolic content. The relations with the polyphenolic content were linear, except for the Efficient Concentration (EC20) parameter, whose relation was better described by a hyperbolic equation.
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Affiliation(s)
- Antonella Bosso
- Consiglio per la Ricerca in Agricoltura e l’Analisi dell’Economia Agraria—Centro di Ricerca Viticoltura ed Enologia, via P. Micca 35, 14100 Asti, Italy; (S.M.); (L.P.); (C.T.); (M.G.)
- Correspondence: ; Tel.: +39-0141433813
| | - Claudio Cassino
- Dipartimento di Scienze e Innovazione Tecnologica, Università degli Studi del Piemonte Orientale, viale Teresa Michel 11, 15121 Alessandria, Italy;
| | - Silvia Motta
- Consiglio per la Ricerca in Agricoltura e l’Analisi dell’Economia Agraria—Centro di Ricerca Viticoltura ed Enologia, via P. Micca 35, 14100 Asti, Italy; (S.M.); (L.P.); (C.T.); (M.G.)
| | - Loretta Panero
- Consiglio per la Ricerca in Agricoltura e l’Analisi dell’Economia Agraria—Centro di Ricerca Viticoltura ed Enologia, via P. Micca 35, 14100 Asti, Italy; (S.M.); (L.P.); (C.T.); (M.G.)
| | - Christos Tsolakis
- Consiglio per la Ricerca in Agricoltura e l’Analisi dell’Economia Agraria—Centro di Ricerca Viticoltura ed Enologia, via P. Micca 35, 14100 Asti, Italy; (S.M.); (L.P.); (C.T.); (M.G.)
| | - Massimo Guaita
- Consiglio per la Ricerca in Agricoltura e l’Analisi dell’Economia Agraria—Centro di Ricerca Viticoltura ed Enologia, via P. Micca 35, 14100 Asti, Italy; (S.M.); (L.P.); (C.T.); (M.G.)
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Flores DRM, da Fonseca PAF, Schmitt J, Tonetto CJ, Junior AGR, Hammerschmitt RK, Facco DB, Brunetto G, Nörnberg JL. Lambs fed with increasing levels of grape pomace silage: Effects on productive performance, carcass characteristics, and blood parameters. Livest Sci 2020. [DOI: 10.1016/j.livsci.2020.104169] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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Sirohi R, Tarafdar A, Singh S, Negi T, Gaur VK, Gnansounou E, Bharathiraja B. Green processing and biotechnological potential of grape pomace: Current trends and opportunities for sustainable biorefinery. BIORESOURCE TECHNOLOGY 2020; 314:123771. [PMID: 32653247 DOI: 10.1016/j.biortech.2020.123771] [Citation(s) in RCA: 66] [Impact Index Per Article: 16.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/31/2020] [Revised: 06/25/2020] [Accepted: 06/27/2020] [Indexed: 06/11/2023]
Abstract
Grape pomace is a high quality biodegradable residue of the winery industry. It is comprised of grape seed, skin and stalks, and is blessed with substantial quantities of phenols, flavonoids and anthocyanins with high antioxidant potential. Currently, there is huge emphasis on the isolation of bioactive molecules of grape pomace using green technologies such as microwave, ultrasound, supercritical fluids, high voltage discharge, enzymatic methods and other hybrid techniques. The major applications of these bioactives are contemplatedas nutraceuticals and extension in shelf-life of perishable foodstuffs. Alternatively, the crude form of grape pomace residues can be used for the production of energy, biofertilizers, biochar, biopolymers, composites, feed for ruminants and also, mushroom cultivation through microbial processing. This review discusses value-addition to grape pomace through biotechnological interventions and green processing, providing state-of-art knowledge on current scenario and opportunities for sustainability.
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Affiliation(s)
- Ranjna Sirohi
- Department of Postharvest Process and Food Engineering, G. B. Pant University of Agriculture and Technology, Pantnagar, Uttarakhand 263 145, India.
| | - Ayon Tarafdar
- Division of Livestock Production and Management, ICAR-Indian Veterinary Research Institute, Izzatnagar, Bareilly, Uttar Pradesh 243 122, India
| | - Shikhangi Singh
- Department of Postharvest Process and Food Engineering, G. B. Pant University of Agriculture and Technology, Pantnagar, Uttarakhand 263 145, India
| | - Taru Negi
- Department of Food Science and Technology, G. B. Pant University of Agriculture and Technology, Pantnagar, Uttarakhand 263 145, India
| | - Vivek Kumar Gaur
- Environmental Biotechnology Division, Environmental Toxicology Group, CSIR-Indian Institute of Toxicology Research, Lucknow 226 001, India; Amity Institute of Biotechnology, Amity University Uttar Pradesh, Lucknow Campus, Lucknow, India
| | - Edgard Gnansounou
- Bioenergy and Energy Planning Research Group, Ecole Polytechnique Federale de Lausanne, Lausanne, Switzerland
| | - B Bharathiraja
- Vel Tech High Tech Dr. Rangarajan Dr. Sakunthala Engineering College, Chennai 600 062, India
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Pourshahrestani S, Zeimaran E, Kadri NA, Mutlu N, Boccaccini AR. Polymeric Hydrogel Systems as Emerging Biomaterial Platforms to Enable Hemostasis and Wound Healing. Adv Healthc Mater 2020; 9:e2000905. [PMID: 32940025 DOI: 10.1002/adhm.202000905] [Citation(s) in RCA: 171] [Impact Index Per Article: 42.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/28/2020] [Revised: 08/09/2020] [Indexed: 12/11/2022]
Abstract
Broad interest in developing new hemostatic technologies arises from unmet needs in mitigating uncontrolled hemorrhage in emergency, surgical, and battlefield settings. Although a variety of hemostats, sealants, and adhesives are available, development of ideal hemostatic compositions that offer a range of remarkable properties including capability to effectively and immediately manage bleeding, excellent mechanical properties, biocompatibility, biodegradability, antibacterial effect, and strong tissue adhesion properties, under wet and dynamic conditions, still remains a challenge. Benefiting from tunable mechanical properties, high porosity, biocompatibility, injectability and ease of handling, polymeric hydrogels with outstanding hemostatic properties have been receiving increasing attention over the past several years. In this review, after shedding light on hemostasis and wound healing processes, the most recent progresses in hydrogel systems engineered from natural and synthetic polymers for hemostatic applications are discussed based on a comprehensive literature review. Most studies described used in vivo models with accessible and compressible wounds to assess the hemostatic performance of hydrogels. The challenges that need to be tackled to accelerate the translation of these novel hemostatic hydrogel systems to clinical practice are emphasized and future directions for research in the field are presented.
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Affiliation(s)
- Sara Pourshahrestani
- Department of Biomedical Engineering Faculty of Engineering University of Malaya Kuala Lumpur 50603 Malaysia
| | - Ehsan Zeimaran
- Department of Biomedical Engineering Faculty of Engineering University of Malaya Kuala Lumpur 50603 Malaysia
| | - Nahrizul Adib Kadri
- Department of Biomedical Engineering Faculty of Engineering University of Malaya Kuala Lumpur 50603 Malaysia
| | - Nurshen Mutlu
- FunGlass – Centre for Functional and Surface Functionalized Glass Alexander Dubcek University of Trencin Trencin 911 50 Slovakia
| | - Aldo R. Boccaccini
- Institute of Biomaterials Department of Materials Science and Engineering University of Erlangen‐Nuremberg Erlangen 91058 Germany
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Ferreyra S, Bottini R, Fontana A. Tandem absorbance and fluorescence detection following liquid chromatography for the profiling of multiclass phenolic compounds in different winemaking products. Food Chem 2020; 338:128030. [PMID: 32932090 DOI: 10.1016/j.foodchem.2020.128030] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/16/2020] [Revised: 07/29/2020] [Accepted: 09/04/2020] [Indexed: 12/18/2022]
Abstract
A liquid chromatography method coupling diode-array and fluorescence detectors (DAD and FLD, respectively) has been developed for the simultaneous quantification of 32 phenolic compounds (PCs) in winemaking products. With the combination of both detectors it was possible to determine phenolic acids, flavanols, flavonols, stilbenes and other PCs in the matrices under study. An excitation wavelength of 290 nm was selected and three different emission wavelengths (315, 360 and 400 nm) were recorded. The method provided detection and quantification limits (LODs and LOQs) within the ranges of 0.01-1.46 mg/L and 0.03-4.9 mg/L, respectively. The LODs and LOQs using FLD for flavanols, stilbenes and phenyl ethanol analogues were improved between 65 and 1000% as compared with DAD. The combination of DAD with FLD increased both, sensitivity and the ability to reduce interfering signals. The developed method was applied for the characterization of PCs of wines, bunch stems and grape canes.
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Affiliation(s)
- Susana Ferreyra
- Grupo de Bioquímica Vegetal, Instituto de Biología Agrícola de Mendoza, Consejo Nacional de Investigaciones Científicas y Técnicas-Universidad Nacional de Cuyo, Almirante Brown 500, M5528AHB Chacras de Coria, Argentina
| | - Rubén Bottini
- Instituto de Veterinaria Ambiente y Salud, Universidad Juan A. Maza, Lateral Sur del Acceso Este 2245, 5519 Guaymallén, Argentina
| | - Ariel Fontana
- Grupo de Bioquímica Vegetal, Instituto de Biología Agrícola de Mendoza, Consejo Nacional de Investigaciones Científicas y Técnicas-Universidad Nacional de Cuyo, Almirante Brown 500, M5528AHB Chacras de Coria, Argentina.
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Zannou O, Koca I. Optimization and stabilization of the antioxidant properties from Alkanet (Alkanna tinctoria) with natural deep eutectic solvents. ARAB J CHEM 2020. [DOI: 10.1016/j.arabjc.2020.06.002] [Citation(s) in RCA: 29] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023] Open
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Colombino E, Ferrocino I, Biasato I, Cocolin LS, Prieto-Botella D, Zduńczyk Z, Jankowski J, Milala J, Kosmala M, Fotschki B, Capucchio MT, Juśkiewicz J. Dried fruit pomace inclusion in poultry diet: growth performance, intestinal morphology and physiology. J Anim Sci Biotechnol 2020; 11:63. [PMID: 32577234 PMCID: PMC7304194 DOI: 10.1186/s40104-020-00464-z] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/22/2020] [Accepted: 04/24/2020] [Indexed: 12/17/2022] Open
Abstract
Background Fruit pomaces are by-products rich in polyphenol compounds and dietary fiber. They seem to play an important role in regulating the gut microbiota, morphology and physiology. The aim of this study was to assess whether apple (A), blackurrant (B) or strawberry (S) pomaces could be suitable ingredients in broiler diets and their effect on gut health. A total of 480 male broilers were randomly allotted to 8 dietary treatments with lower (3%-L) or higher (6%-H) dietary fiber content: two control groups (CL/CH), two A diets (AL/AH), two B diets (BL/BH), two S diets (SL/SH). Diet and fruit pomaces were chemically analyzed to assess polyphenol concentration and fibre fraction content. After the evaluation of growth performance, 6 birds/group were slaughtered at 35 days of age. Morphometric and histopathological investigations were performed on duodenum, jejunum and ileum. Excreta were collected to perform microbiota evaluation by 16S DNA sequencing. Weight, viscosity, enzymatic activity, short chain fatty acid (SCFAs) and ammonia concentration were determined in ileum and/or ceca content. Results A pomace and A diets showed the lowest polyphenol content and the highest content of soluble fibre fraction. No significant differences were observed for growth performance, gut morphometry and histopathology (P > 0.05). Dietary fruit pomace inclusion increased the weight of ileum and ceca and the ileum digesta viscosity (P < 0.05). In the ileum, A and S groups showed lower bacterial α-glucosidase activity than C groups. Moreover, small intestine SCFAs concentration was higher in fruit pomaces diets (P < 0.05). In ceca, B and S groups showed lower ammonia concentration and higher SCFAs than C. Dietary treatments also influenced the activity of α-glucosidase, α-galactosidase, β-galactosidase β-glucuronidase and xylase. Regarding microbiota, at phylum level, Firmicutes were differentially abundant across treatment (maximum for C and minimum in S, FDR > 0.05). At genus level, an increase of Weissella in AH and Erwinia in S/B diets, as well as a decrease of Lactobacillus in all fruit pomace groups were recorded (P < 0.05). Conclusions Fruit pomaces could be suitable ingredients in poultry nutrition even if further studies are needed to better understand which doses is more recommended to avoid negative effects on gut microbiota.
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Affiliation(s)
- Elena Colombino
- Department of Veterinary Sciences, University of Torino, Largo Paolo Braccini 2, Grugliasco, 10095 Turin, Italy
| | - Ilario Ferrocino
- Department of Agricultural, Forest and Food Sciences, University of Torino, Torino, Italy
| | - Ilaria Biasato
- Department of Agricultural, Forest and Food Sciences, University of Torino, Torino, Italy
| | - Luca Simone Cocolin
- Department of Agricultural, Forest and Food Sciences, University of Torino, Torino, Italy
| | - Daniel Prieto-Botella
- Research Team on Occupational Therapy (InTeO), Department of Surgery and Pathology, University Miguel Hernandez of Elche, Alicante, Spain
| | - Zenon Zduńczyk
- Polish Academy of Sciences, Institute of Animal Reproduction and Food Research, Olsztyn, Poland
| | - Jan Jankowski
- Department of Poultry Science, University of Warmia and Mazury, Olsztyn, Poland
| | - Joanna Milala
- Institute of Chemical Technology of Food, Lodz University of Technology, Lodz, Poland
| | - Monika Kosmala
- Institute of Chemical Technology of Food, Lodz University of Technology, Lodz, Poland
| | - Bartosz Fotschki
- Polish Academy of Sciences, Institute of Animal Reproduction and Food Research, Olsztyn, Poland
| | - Maria Teresa Capucchio
- Department of Veterinary Sciences, University of Torino, Largo Paolo Braccini 2, Grugliasco, 10095 Turin, Italy
| | - Jerzy Juśkiewicz
- Polish Academy of Sciences, Institute of Animal Reproduction and Food Research, Olsztyn, Poland
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Recovery of Bioactive Compounds from Unripe Red Grapes (cv. Sangiovese) through a Green Extraction. Foods 2020; 9:foods9050566. [PMID: 32375293 PMCID: PMC7278622 DOI: 10.3390/foods9050566] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2020] [Revised: 04/19/2020] [Accepted: 04/24/2020] [Indexed: 11/16/2022] Open
Abstract
Unripe grapes are a potential source of bioactive compounds which can exert antioxidant and antimicrobial activity. However, very little information is available about the composition of unripe grapes extracts and their extraction techniques. This study aims to evaluate the recovery of bioactive compounds and the antioxidant activity of the extract from unripe Sangiovese grapes obtained at an industrial-scale and the composition of the extract during processing. The extraction yield was approximately 75%. During the extraction, the total phenol (TP), antioxidant activity (AA) total anthocyanin (TAnt), pantothenic acid and choline content significantly increased. High concentrations of TP (2522 mgCATeq/L), AA (8227 μmolTEAC/L) and total water-soluble vitamins (1397 μg/L) were reached at the end of process. The antioxidant activity of the extract was positively correlated with all the phenol compounds and the highest correlations were found with procyanidin B1 (r = 0.994; p-value < 0.004), procyanidin B2 (r = 0.989; p-value < 0.004), kaempferol 3-O-glucoside (r = 0.995; p-value < 0.004) and quercetin 3-O-hexoside (r = 0.995; p-value < 0.071). Our findings contribute to the knowledge of the bioactive composition of unripe grapes. An efficient industrial-scale "green" extraction method, ready to be transferred to the wine sector, was developed to obtain a safe extract with a high concentration of bioactive compounds.
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Tong Y, Deng H, Kong Y, Tan C, Chen J, Wan M, Wang M, Yan T, Meng X, Li L. Stability and structural characteristics of amylopectin nanoparticle-binding anthocyanins in Aronia melanocarpa. Food Chem 2020; 311:125687. [DOI: 10.1016/j.foodchem.2019.125687] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/12/2019] [Revised: 10/07/2019] [Accepted: 10/08/2019] [Indexed: 12/13/2022]
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Alkaline conditions better extract anti-inflammatory polysaccharides from winemaking by-products. Food Res Int 2020; 131:108532. [DOI: 10.1016/j.foodres.2019.108532] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/10/2018] [Revised: 06/12/2019] [Accepted: 07/01/2019] [Indexed: 12/21/2022]
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Dias R, Oliveira H, Fernandes I, Simal-Gandara J, Perez-Gregorio R. Recent advances in extracting phenolic compounds from food and their use in disease prevention and as cosmetics. Crit Rev Food Sci Nutr 2020; 61:1130-1151. [PMID: 32338035 DOI: 10.1080/10408398.2020.1754162] [Citation(s) in RCA: 40] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Abstract
Phenolic compounds in plants are essential components of human nutrition, which provide various health benefits. However, some missing links became the research in phenolic compounds structures and potential applications in a challenging work. Despite universal extraction methods with mixtures of different organic solvents are generally adopted in the analysis of phenolic compounds, a need for establish a specific procedure is still open. The great heterogeneity in food and food by-products matrices and the lack of standardized methods which combine chromatographic with spectrophotometric techniques to calculate the amount of phenolic compounds joined with the absence of specific standards hamper to accurate know the real amount of phenolic compounds. Indeed, the high complexity in nature and chemistry of phenolic compounds clearly difficult to establish a daily intake to obtain certain healthy outcomes. Hence, despite the potential of phenolic compounds to use them in cosmetic and healthy applications have been widely analyzed, some concerns must be considered. The chemical complexity, the interactions between phenolic compounds and other food components and the structural changes induced by food processing joined with the lack in the understanding of phenolic compounds metabolism and bioavailability undergo the need to conduct a comprehensive review of each factors influencing the final activity of phenolic compounds. This paper summarizes the potential of phenolic compounds for disease prevention and cosmetics production, as well as their many other uses derived from their antioxidant activity. This paper illustrates the potential of phenolic compounds for disease prevention and cosmetics production, as well as their many other uses derived from their antioxidant activity.
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Affiliation(s)
- Ricardo Dias
- LAQV-REQUIMTE, Departamento de Química e Bioquímica, Faculdade de Ciências da Universidade do Porto, Porto, Portugal
| | - Helder Oliveira
- LAQV-REQUIMTE, Departamento de Química e Bioquímica, Faculdade de Ciências da Universidade do Porto, Porto, Portugal
| | - Iva Fernandes
- LAQV-REQUIMTE, Departamento de Química e Bioquímica, Faculdade de Ciências da Universidade do Porto, Porto, Portugal
| | - Jesus Simal-Gandara
- Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, Faculty of Food Science and Technology, University of Vigo - Ourense Campus, Ourense, Spain
| | - Rosa Perez-Gregorio
- LAQV-REQUIMTE, Departamento de Química e Bioquímica, Faculdade de Ciências da Universidade do Porto, Porto, Portugal
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Cao DM, Vu PTB, Hoang MTT, Bui AL, Quach PND. Developing a Sufficient Protocol for the Enhancement of α-Glucosidase Inhibitory Activity by Urena lobata L. Aeroponic Hairy Roots Using Exogenous Factors, a Precursor, and an Elicitor. PLANTS (BASEL, SWITZERLAND) 2020; 9:E548. [PMID: 32340249 PMCID: PMC7238967 DOI: 10.3390/plants9040548] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 03/13/2020] [Revised: 04/09/2020] [Accepted: 04/15/2020] [Indexed: 11/27/2022]
Abstract
Aeroponics is considered as a potential method for the culture of herbal plants due to the high growth rate, quantity and quality enhancement of secondary metabolites, and substantial environmental progress associated with this method. The aim of this study was to develop a sufficient protocol for successful Urena lobata hairy root induction by Agrobacterium rhizogenes ATCC 15834, using a precursor and elicitor to enhance α-glucosidase inhibitory activity (GIA) of aeroponic hairy roots (AHRs) in greenhouse conditions. In this study, we found that the optimized procedure (10 min, Woody plant medium (WPM), 1/25 salt strength) had an outstanding effect with a reduction in the rooting time (RT), promotion of the rooting rate (RR), and increase in the fresh weight (FW) and dry weight (DW) compared with the original procedure (30 min, Murashige and Skoog (MS) medium, 1/25 salt strength) after 30 days of culture. The highest DW, GIA, flavonoid (FLA) and phenolic (PHEL) contents were observed for individual addition of 10 mM phenylalanine (PA) or 50 mM chitosan (CS) in the late exponential phase (eighth week) with 15 days of elicitation compared to the control AHRs. However, individual treatment was less effective than the combination of the two. Positive correlations among the GIA, FLA and PHEL indicate that AHRs accumulated phenolic compounds, leading to an increase in the GIA by a synergistic effect. In conclusion, the culture of Urena lobata AHRs with PA and CS is an efficient procedure to produce GIA material in greenhouse conditions.
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Affiliation(s)
- Dai Minh Cao
- Laboratory of Plant Biotechnology, Department of Plant Biotechnology and Biotransformation, University of Sciences, Ho Chi Minh City 7000, Vietnam; (D.M.C.); (P.T.B.V.); (M.T.T.H.); (A.L.B.)
- Vietnam National University, Ho Chi Minh City 7000, Vietnam
| | - Phuong Thi Bach Vu
- Laboratory of Plant Biotechnology, Department of Plant Biotechnology and Biotransformation, University of Sciences, Ho Chi Minh City 7000, Vietnam; (D.M.C.); (P.T.B.V.); (M.T.T.H.); (A.L.B.)
- Vietnam National University, Ho Chi Minh City 7000, Vietnam
| | - Minh Thi Thanh Hoang
- Laboratory of Plant Biotechnology, Department of Plant Biotechnology and Biotransformation, University of Sciences, Ho Chi Minh City 7000, Vietnam; (D.M.C.); (P.T.B.V.); (M.T.T.H.); (A.L.B.)
- Vietnam National University, Ho Chi Minh City 7000, Vietnam
| | - Anh Lan Bui
- Laboratory of Plant Biotechnology, Department of Plant Biotechnology and Biotransformation, University of Sciences, Ho Chi Minh City 7000, Vietnam; (D.M.C.); (P.T.B.V.); (M.T.T.H.); (A.L.B.)
- Vietnam National University, Ho Chi Minh City 7000, Vietnam
| | - Phuong Ngo Diem Quach
- Laboratory of Plant Biotechnology, Department of Plant Biotechnology and Biotransformation, University of Sciences, Ho Chi Minh City 7000, Vietnam; (D.M.C.); (P.T.B.V.); (M.T.T.H.); (A.L.B.)
- Vietnam National University, Ho Chi Minh City 7000, Vietnam
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Nutrigenomic Effects of Long-Term Grape Pomace Supplementation in Dairy Cows. Animals (Basel) 2020; 10:ani10040714. [PMID: 32325906 PMCID: PMC7222749 DOI: 10.3390/ani10040714] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2020] [Revised: 04/14/2020] [Accepted: 04/16/2020] [Indexed: 02/07/2023] Open
Abstract
Simple Summary The aim of this study was to evaluate the effect of grape pomace (GP), the polyphenol-rich agricultural by-product, on dairy cows’ whole-blood transcriptome, milk production and composition. Twelve lactating Holstein-Friesian cows were randomly assigned to two groups; the first received a GP-supplemented diet for 60 days (group GP), whereas the second was given only a basal diet (CTR). The results reveal 40 protein-coding genes differentially expressed in the GP group when compared with the CTR group, but no effects were noticed on milk production, concentrations of crude protein, fat, casein, lactose and urea, or somatic cell count. Compared to CTR, GP had a transcriptomic signature mainly reflecting a reinforced immunogenic response. Abstract The increasing demand for more animal products put pressure on improving livestock production efficiency and sustainability. In this context, advanced animal nutrition studies appear indispensable. Here, the effect of grape pomace (GP), the polyphenol-rich agricultural by-product, was evaluated on Holstein-Friesian cows’ whole-blood transcriptome, milk production and composition. Two experimental groups were set up. The first one received a basal diet and served as a control, while the second one received a 7.5% GP-supplemented diet for a total of 60 days. Milk production and composition were not different between the group; however, the transcriptome analysis revealed a total of 40 genes significantly affected by GP supplementation. Among the most interesting down-regulated genes, we found the DnaJ heat-shock protein family member A1 (DNAJA1), the mitochondrial fission factor (MFF), and the impact RWD domain protein (IMPACT) genes. The gene set enrichment analysis evidenced the positive enrichment of ‘interferon alpha (IFN-α) and IFN-γ response’, ‘IL6-JAK-STAT3 signaling’ and ‘complement’ genes. Moreover, the functional analysis denoted positive enrichment of the ‘response to protozoan’ and ‘negative regulation of viral genome replication’ biological processes. Our data provide an overall view of the blood transcriptomic signature after a 60-day GP supplementation in dairy cows which mainly reflects a GP-induced immunomodulatory effect.
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Anitha S, Krishnan S, Senthilkumar K, Sasirekha V. Theoretical investigation on the structure and antioxidant activity of (+) catechin and (−) epicatechin – a comparative study. Mol Phys 2020. [DOI: 10.1080/00268976.2020.1745917] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Affiliation(s)
- S. Anitha
- Department of Physics, Avinashilingam Institute for Home Science and Higher Education for Women, Coimbatore, India
| | - S. Krishnan
- Department of Physics, Bharathiar University, Coimbatore, India
| | - K. Senthilkumar
- Department of Physics, Bharathiar University, Coimbatore, India
| | - V. Sasirekha
- Department of Physics, Avinashilingam Institute for Home Science and Higher Education for Women, Coimbatore, India
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Leal C, Santos RA, Pinto R, Queiroz M, Rodrigues M, José Saavedra M, Barros A, Gouvinhas I. Recovery of bioactive compounds from white grape ( Vitis vinifera L.) stems as potential antimicrobial agents for human health. Saudi J Biol Sci 2020; 27:1009-1015. [PMID: 32256161 PMCID: PMC7105666 DOI: 10.1016/j.sjbs.2020.02.013] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2019] [Revised: 02/11/2020] [Accepted: 02/23/2020] [Indexed: 11/19/2022] Open
Abstract
The grape is a matrix rich in bioactive compounds and its production generates large quantities of by-products, such as grape stems, which, to date, present low commercial value. However, there is a growing interest in the application of this material as a source of phenolic compounds. Therefore, the present study aims at assessing the phytochemical profile of (poly)phenolic extracts of white Portuguese grape stem varieties produced in the Região Demarcada do Douro (Portugal). The antioxidant activity determined by several assays, as well as the antimicrobial activity using the disc diffusion method against human gastrointestinal pathogenic bacteria of the hydromethanolic extracts, were evaluated. This work presents very positive results as the rich composition in phenolic compounds (94.71–123.09 mg GA−1 and 0.02–73.79 mg g−1 for the total phenol content and for individual phenolics, respectively) presented by grape stems can explain the high antioxidant (0.37–1.17 mmol Trolox g−1) and antimicrobial activities against, essentially, Gram-positive bacteria, and in some cases with higher efficacy than commercial antibiotics. Thus, demonstrating that this wine by-product should deserve greater attention from the pharmaceutical industries due to its excellent biological properties and characteristics not yet applied.
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Affiliation(s)
| | | | | | | | | | | | | | - Irene Gouvinhas
- Corresponding author at: Centre for the Research and Technology of Agro-Environmental and Biological Sciences, University of Trás-os-Montes e Alto Douro, (CITAB-UTAD), Quinta de Prados, 5000-801 Vila Real, Portugal.
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66
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Ianni A, Martino G. Dietary Grape Pomace Supplementation in Dairy Cows: Effect on Nutritional Quality of Milk and Its Derived Dairy Products. Foods 2020; 9:E168. [PMID: 32050684 PMCID: PMC7073903 DOI: 10.3390/foods9020168] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/18/2020] [Revised: 02/05/2020] [Accepted: 02/07/2020] [Indexed: 02/07/2023] Open
Abstract
Grape pomace (GP) is the main solid by-product of winemaking and represents a rich source of potent bioactive compounds which could display a wide range of beneficial effects in human health for their association with reduced risk of several chronic diseases. Several studies have proposed the use of GP as a macro-ingredient to obtain economically worthwhile animal feedstuffs naturally enriched by polyphenols and dietary fibers. Moreover, the research carried out in this field in the last two decades evidences the ability of GP to induce beneficial effects in cow milk and its derived dairy products. First of all, a general increase in concentration of polyunsaturated fatty acids (PUFA) was observed, and this could be considered the reflection of the high content of these compounds in the by-product. Furthermore, an improvement in the oxidative stability of dairy products was observed, presumably as a direct consequence of the high content of bioactive compounds in GP that are credited with high and well-characterized antioxidant functions. Last but not least, particularly in ripened cheeses, volatile compounds (VOCs) were identified, arising both from lipolytic and proteolytic processes and commonly associated with pleasant aromatic notes. In conclusion, the GP introduction in the diet of lactating cows made it possible to obtain dairy products characterized by improved nutritional properties and high health functionality. Furthermore, the presumable improvement of organoleptic properties seems to be effective in contributing to an increase in the consumer acceptability of the novel products. This review aims to evaluate the effect of the dietary GP supplementation on the quality of milk and dairy products deriving from lactating dairy cows.
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Affiliation(s)
| | - Giuseppe Martino
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Via R. Balzarini 1, 64100 Teramo, Italy;
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67
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Parallel enrichment of polyphenols and phytosterols from Pinot noir grape seeds with molecularly imprinted polymers and analysis by capillary high-performance liquid chromatography electrospray ionisation tandem mass spectrometry. Talanta 2020; 208:120397. [DOI: 10.1016/j.talanta.2019.120397] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2019] [Revised: 09/26/2019] [Accepted: 09/27/2019] [Indexed: 11/23/2022]
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68
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da Rocha CB, Noreña CPZ. Microwave-Assisted Extraction and Ultrasound-Assisted Extraction of Bioactive Compounds from Grape Pomace. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2020. [DOI: 10.1515/ijfe-2019-0191] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
AbstractThe grape pomace is a by-product from the industrial processing of grape juice, which can be used as a source of bioactive compounds. The aim of this study was to separate the phenolic compounds from grape pomace using an acidic aqueous solution with 2 % citric acid as a solvent, using both ultrasound-assisted extraction, with powers of 250, 350 and 450 W and times of 5, 10 and 15 min, and microwave-assisted extraction using powers of 600, 800 and 1,000 W and times of 5, 7 and 10 min. The results showed that for both methods of extraction, the contents of total phenolic compounds and antioxidant activity by ABTS and DPPH increased with time, and microwave at 1,000 W for 10 min corresponded to the best extraction condition. However, the contents of phenolic compounds and antioxidant activity were lower than exhaustive extraction using acidified methanol solution.
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Affiliation(s)
- Cassiano Brown da Rocha
- Instituto de Ciência e Tecnologia de Alimentos, Federal University of Rio Grande do Sul, Avenida Bento Gonçalves, 9500, Prédio 43212, Campus do Vale, CEP 91501-970, Porto Alegre90040-060, RS, Brazil
| | - Caciano Pelayo Zapata Noreña
- Instituto de Ciência e Tecnologia de Alimentos, Federal University of Rio Grande do Sul, Avenida Bento Gonçalves, 9500, Prédio 43212, Campus do Vale, CEP 91501-970, Porto Alegre90040-060, RS, Brazil
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69
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Jin Q, O’Hair J, Stewart AC, O’Keefe SF, Neilson AP, Kim YT, McGuire M, Lee A, Wilder G, Huang H. Compositional Characterization of Different Industrial White and Red Grape Pomaces in Virginia and the Potential Valorization of the Major Components. Foods 2019; 8:E667. [PMID: 31835812 PMCID: PMC6963261 DOI: 10.3390/foods8120667] [Citation(s) in RCA: 27] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/20/2019] [Revised: 12/08/2019] [Accepted: 12/10/2019] [Indexed: 11/16/2022] Open
Abstract
To better evaluate potential uses for grape pomace (GP) waste, a comprehensive chemical composition analysis of GP in Virginia was conducted. Eight commercial white and red pomace samples (cv. Viognier, Vidal Blanc, Niagara, Petit Manseng, Petit Verdot, Merlot, Cabernet Franc, and Chambourcin) obtained from different wineries in Virginia, USA were used. For extractives, GPs contained 2.89%-4.66% titratable acids, 4.32%-6.60% ash, 4.62%-12.5% lipids with linoleic acid being the predominant (59.0%-70.9%) fatty acid, 10.4-64.8 g total phenolic content (gallic acid equivalents)/kg GP, 2.09-53.3 g glucose/kg GP, 3.79-52.9 g fructose/kg GP, and trace sucrose. As for non-extractives, GPs contained 25.2%-44.5% lignin, 8.04%-12.7% glucan, 4.42%-7.05% xylan, and trace amounts of galactan, arabinan, and mannan (less than 3% in total). Potential usages of these components were further examined to provide information on better valorization of GP. Considering the valuable extractives (e.g., polyphenols and oil) and non-extractives (e.g., lignin), designing a biorefinery process aiming at fully recover and/or utilize these components is of future significance.
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Affiliation(s)
- Qing Jin
- Department of Food Science and Technology, Virginia Polytechnic Institute and State University, 1230 Washington St. SW, Blacksburg, VA 24061, USA; (Q.J.); (J.O.); (A.C.S.); (S.F.O.); (A.L.); (G.W.)
| | - Joshua O’Hair
- Department of Food Science and Technology, Virginia Polytechnic Institute and State University, 1230 Washington St. SW, Blacksburg, VA 24061, USA; (Q.J.); (J.O.); (A.C.S.); (S.F.O.); (A.L.); (G.W.)
| | - Amanda C. Stewart
- Department of Food Science and Technology, Virginia Polytechnic Institute and State University, 1230 Washington St. SW, Blacksburg, VA 24061, USA; (Q.J.); (J.O.); (A.C.S.); (S.F.O.); (A.L.); (G.W.)
| | - Sean F. O’Keefe
- Department of Food Science and Technology, Virginia Polytechnic Institute and State University, 1230 Washington St. SW, Blacksburg, VA 24061, USA; (Q.J.); (J.O.); (A.C.S.); (S.F.O.); (A.L.); (G.W.)
| | - Andrew P. Neilson
- Department of Food, Bioprocessing and Nutrition Sciences, North Carolina State University, 600 Laureate Way, Kannapolis, NC 28081, USA;
| | - Young-Teck Kim
- Department of Sustainable Biomaterials, Virginia Polytechnic Institute and State University, 230 Cheatham Hall, Blacksburg, VA 24061, USA;
| | - Megan McGuire
- White Hall Vineyards, 5282 Sugar Ridge Road, Crozet, VA 22932, USA;
| | - Andrew Lee
- Department of Food Science and Technology, Virginia Polytechnic Institute and State University, 1230 Washington St. SW, Blacksburg, VA 24061, USA; (Q.J.); (J.O.); (A.C.S.); (S.F.O.); (A.L.); (G.W.)
| | - Geoffrey Wilder
- Department of Food Science and Technology, Virginia Polytechnic Institute and State University, 1230 Washington St. SW, Blacksburg, VA 24061, USA; (Q.J.); (J.O.); (A.C.S.); (S.F.O.); (A.L.); (G.W.)
| | - Haibo Huang
- Department of Food Science and Technology, Virginia Polytechnic Institute and State University, 1230 Washington St. SW, Blacksburg, VA 24061, USA; (Q.J.); (J.O.); (A.C.S.); (S.F.O.); (A.L.); (G.W.)
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Merlo TC, Contreras-Castillo CJ, Saldaña E, Barancelli GV, Dargelio MDB, Yoshida CMP, Ribeiro Junior EE, Massarioli A, Venturini AC. Incorporation of pink pepper residue extract into chitosan film combined with a modified atmosphere packaging: Effects on the shelf life of salmon fillets. Food Res Int 2019; 125:108633. [DOI: 10.1016/j.foodres.2019.108633] [Citation(s) in RCA: 36] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2018] [Revised: 08/18/2019] [Accepted: 08/21/2019] [Indexed: 10/26/2022]
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Granata MU, Bracco F, Catoni R, Cavalloro V, Martino E. Secondary metabolites profile and physiological leaf traits in wild and cultivated Corylus avellana under different nutritional status. Nat Prod Res 2019; 35:3100-3107. [PMID: 31665919 DOI: 10.1080/14786419.2019.1682577] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Abstract
Leaf secondary metabolites production and physiological leaf traits were analyzed in Corylus avellana wild type (WT) and cultivar (cv. 'Tonda Gentile Trilobata', TGT) under different nutrient supplies. Three treatments were applied: control treatment with no fertilizer supply (WTC and TGTC), low nutrient treatment (WTLN and TGTLN) and high nutrient treatment (WTHN and TGTHN). The analysis of leaf extracts showed a higher concentration of Quercitrin and Myricitrin, with the highest concentrations of both the compounds in WT than TGT. This result can be related to the ecological role of flavonoids, including also antimicrobial properties, which resulted more useful in the understory forest form which hazelnut wild type originates. Therefore, their lower concentration in TGT can be relate to the genetic background of TGT cultivar with a lesser intrinsic need to produce such compounds and justified by a usual growth under more controlled environmental conditions, including also pest and disease control.
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Affiliation(s)
| | - Francesco Bracco
- Department of Earth and Environmental Sciences, University of Pavia, Pavia, Italy
| | - Rosangela Catoni
- Department of Earth and Environmental Sciences, University of Pavia, Pavia, Italy
| | - Valeria Cavalloro
- Department of Earth and Environmental Sciences, University of Pavia, Pavia, Italy
| | - Emanuela Martino
- Department of Earth and Environmental Sciences, University of Pavia, Pavia, Italy
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72
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Bernardi T, Bortolini O, Massi A, Sacchetti G, Tacchini M, De Risi C. Exploring the Synergy Between HPTLC and HPLC-DAD for the Investigation of Wine-Making By-Products. Molecules 2019; 24:molecules24193416. [PMID: 31546987 PMCID: PMC6803953 DOI: 10.3390/molecules24193416] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/15/2019] [Revised: 09/09/2019] [Accepted: 09/17/2019] [Indexed: 11/21/2022] Open
Abstract
Both environmental and economic issues are increasingly pushing for the revalorization of agri-food by-products, including those arising from wine industry. Wastes produced from wine-making processes are important sources of biologically active compounds, mainly phenolic acids and flavonoids, which could be re-used for several applications, for example as additive surrogates or new ingredients in foodstuffs and/or pharmaceuticals. Therefore, the development of methods aimed at isolating, characterizing and quantifying molecules present in winery by-products acquires considerable importance in view of their re-utilization on a large scale. In this connection, this study demonstrated that high-performance thin-layer chromatography (HPTLC) and high-performance liquid chromatography with diode array detection (HPLC-DAD) can operate in synergy for the investigation of pomace and seed materials arising from both white and red cultivars of Vitis Vinifera. By virtue of fingerprint profiling, mass spectrometry (MS) interfacing and band comparison method, HPTLC enabled detection and identification of phenolic acids, non-anthocyanic flavonoids and anthocyanins. On the contrary, only anthocyanins could be identified by HPLC-DAD, and their subsequent quantification showed that malvidin-3-O-glucoside (oenin) was the most abundant one. In parallel, HPTLC has allowed to detect and quantify proanthocyanidins (PAC), showing that only catechin was present in the test samples. Both quantitative analytical methods were validated in terms of linearity, detection and quantification limits and precision.
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Affiliation(s)
- Tatiana Bernardi
- Dipartimento di Scienze Chimiche e Farmaceutiche, Università di Ferrara, Via Luigi Borsari 46, I-44121 Ferrara, Italy.
| | - Olga Bortolini
- Dipartimento di Scienze Chimiche e Farmaceutiche, Università di Ferrara, Via Luigi Borsari 46, I-44121 Ferrara, Italy.
| | - Alessandro Massi
- Dipartimento di Scienze Chimiche e Farmaceutiche, Università di Ferrara, Via Luigi Borsari 46, I-44121 Ferrara, Italy.
| | - Gianni Sacchetti
- Dipartimento di Scienze della Vita e Biotecnologie, Sezione di Botanica Applicata, Piazzale Luciano Chiappini 2, Malborghetto di Boara, I-44123 Ferrara, Italy.
| | - Massimo Tacchini
- Dipartimento di Scienze della Vita e Biotecnologie, Sezione di Botanica Applicata, Piazzale Luciano Chiappini 2, Malborghetto di Boara, I-44123 Ferrara, Italy.
| | - Carmela De Risi
- Dipartimento di Scienze Chimiche e Farmaceutiche, Università di Ferrara, Via Luigi Borsari 46, I-44121 Ferrara, Italy.
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73
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Guaita M, Bosso A. Polyphenolic Characterization of Grape Skins and Seeds of Four Italian Red Cultivars at Harvest and after Fermentative Maceration. Foods 2019; 8:foods8090395. [PMID: 31500205 PMCID: PMC6770923 DOI: 10.3390/foods8090395] [Citation(s) in RCA: 41] [Impact Index Per Article: 8.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2019] [Revised: 08/28/2019] [Accepted: 09/03/2019] [Indexed: 12/20/2022] Open
Abstract
Agro-industry byproducts can still contain large amounts of phenolic compounds, and one of the richest sources are grape skins and seeds as grape pomace, both fermented (red winemaking) and unfermented (white winemaking). The residual polyphenolic content depends on various factors such as grape variety, vintage, and winemaking technique. In this work, four red grape varieties cultivated in northern Italy were studied: Albarossa, Barbera, Nebbiolo, and Uvalino. The work was aimed at studying the polyphenolic composition of skins and seeds from fresh grapes and from the corresponding pomace after fermentative maceration, to assess the actual importance of the varietal differences when processing winemaking byproducts for the extraction of phenolic compounds. The skin and seed extracts were prepared by solvent extraction with a 50% hydroalcoholic solution. The polyphenolic composition of all extracts was determined by spectrophotometry and high-performance liquid chromatography (HPLC); the content and the monomer composition of condensed tannins were determined by phloroglucinolysis; the antioxidant capacity was measured with the ABTS (2,2’-azinobis-(3-ethylbenzothiazoline-6- sulfonate)) method. The antioxidant capacity was higher for the seeds than for the skins, and it was positively correlated with the condensed tannins content. Significant differences in polyphenolic composition of fresh grape skins and seeds were observed between the different cultivars. In particular, Barbera and Albarossa skins were significantly distinguished from Nebbiolo and Uvalino skins for a higher content of anthocyanins and a lower content of vanillin-reactive flavans and condensed tannins; regarding seeds, Barbera and Albarossa had a lower content of vanillin-reactive flavans, proanthocyanidins, and condensed tannins than Nebbiolo and Uvalino. The winemaking process extracted the phenolic compounds to a different extent from skins and seeds, regardless of the cultivar. The differences between cultivars in the polyphenolic profile disappeared after fermentative maceration.
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Affiliation(s)
- Massimo Guaita
- Consiglio per la ricerca in agricoltura e l'analisi dell'economia agraria - Centro di Ricerca Viticoltura ed Enologia, via P. Micca 35, 14100 Asti, Italy.
| | - Antonella Bosso
- Consiglio per la ricerca in agricoltura e l'analisi dell'economia agraria - Centro di Ricerca Viticoltura ed Enologia, via P. Micca 35, 14100 Asti, Italy.
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74
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Pal CBT, Jadeja GC. Microwave-assisted extraction for recovery of polyphenolic antioxidants from ripe mango (Mangifera indica L.) peel using lactic acid/sodium acetate deep eutectic mixtures. FOOD SCI TECHNOL INT 2019; 26:78-92. [DOI: 10.1177/1082013219870010] [Citation(s) in RCA: 43] [Impact Index Per Article: 8.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
Abstract
The present study investigates recovery of polyphenolic compounds from ripe mango ( Mangifera indica L.) peel using deep eutectic solvents based on microwave-assisted extraction method. Lactic acid/sodium acetate/water (3:1:4) screened out from eight different types of deep eutectic solvent systems was used as extractant. A Box–Behnken design along with response surface methodology was applied to optimize the effect of microwave power (W), time (min), and liquid-to-solid ratio (mL g−1) on polyphenol extraction. The optimized conditions determined were power of 436.45 W, time of 19.66 min, and liquid-to-solid ratio of 59.82 mL g−1. Under the optimal conditions, the recovery of total phenolic content, ferric reducing antioxidant power, and 2,2-diphenyl-1-picrylhydrazyl scavenging activity was 56.17 mg gallic acid equivalent g−1 dw, 683.27 µmol ascorbic acid equivalent g−1 dw, and 82.64 DPPHsc%, respectively. High Performance Liquid Chromatography (HPLC) analysis revealed mangiferin as the prominent phenolic compound in the mango peel extracts. Microwave-assisted deep eutectic solvent extraction showed remarkable effects on the extraction efficiency of phenolic compounds as revealed from scanning electron microscopy analysis. Rancimat test results revealed that the oxidative stability almost doubled upon addition of purified mango peel extracts to the sunflower oil and thus paving way for the use of mango peel waste as a potential source of antioxidants.
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Affiliation(s)
- Chandra Bhushan T Pal
- Chemical Engineering Department, S. V. National Institute of Technology, Surat, India
| | - Girirajsinh C Jadeja
- Chemical Engineering Department, S. V. National Institute of Technology, Surat, India
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75
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Dranca F, Oroian M. Kinetic Improvement of Bioactive Compounds Extraction from Red Grape ( Vitis vinifera Moldova) Pomace by Ultrasonic Treatment. Foods 2019; 8:foods8080353. [PMID: 31426546 PMCID: PMC6723148 DOI: 10.3390/foods8080353] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2019] [Revised: 08/14/2019] [Accepted: 08/14/2019] [Indexed: 11/18/2022] Open
Abstract
Grape pomace from a red grape variety (Vitis vinifera Moldova) cultivated in the northeastern region of Romania has been studied as a source for the extraction of total monomeric anthocyanin (TMA) and total phenolic content (TPC) using ultrasonic treatment. The method of extraction described here uses two different solvents, namely 2-propanol and methanol. For each of the extraction solvents, we evaluated the singular influence and the impact of interactions between process parameters (solvent concentration, ultrasonic frequency, temperature, and extraction time) on the extraction yields of anthocyanins and phenolic compounds. Response surface methodology was implemented via a Box–Behnken design to optimize the extraction of TMA and TPC from grape pomace. According to the optimization, in order to achieve the highest yield of TPC (62.487 mg gallic acid equivalent (GAE)/g (d = 1.0)), the following conditions are necessary: solvent—2 propanol, solvent concentration 50%, temperature −50 °C and extraction time 29.6 min.
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Affiliation(s)
- Florina Dranca
- Faculty of Food Engineering, Stefan cel Mare University of Suceava, 720229 Suceava, Romania
| | - Mircea Oroian
- Faculty of Food Engineering, Stefan cel Mare University of Suceava, 720229 Suceava, Romania.
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76
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Grape Infusions: The Flavor of Grapes and Health-Promoting Compounds in Your Tea Cup. BEVERAGES 2019. [DOI: 10.3390/beverages5030048] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
Abstract
Traditionally, tea, a beverage made from the processed leaves of the tea plant, Camellia sinensis, and herbal infusions have been primarily consumed for their pleasant taste. Nowadays, they are also consumed because they contain nutraceutical compounds, such as polyphenols. Grapes and grape/wine sub-products such as non-fermented/semi-fermented or fermented grapes, skins, and seeds are a rich source of health-promoting compounds, presenting a great potential for the development of new beverages. Therefore, these grape/wine sub-products are used in the beverage sector for the preparation of infusions, tisanes, and decoctions. Besides polyphenols, fermented grapes, skins, and seeds, usually discarded as waste, are enriched with other health-promoting/nutraceutical compounds, such as melatonin, glutathione, and trehalose, among others, which are produced by yeasts during alcoholic fermentation. In this review, we summarize the benefits of drinking herbal infusions and discuss the potential application of some grapevine fermentation waste products in the production of healthy beverages that we can call grape infusions.
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77
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Quiles-Carrillo L, Mellinas C, Garrigos MC, Balart R, Torres-Giner S. Optimization of Microwave-Assisted Extraction of Phenolic Compounds with Antioxidant Activity from Carob Pods. FOOD ANAL METHOD 2019. [DOI: 10.1007/s12161-019-01596-3] [Citation(s) in RCA: 26] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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78
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Gao X, Tang F, Zhang F, Jia C, Yang Z, Liu C, Gao W. Effects of the supplementation of distillers' grape residues on ruminal degradability, whole tract digestibility and nitrogen metabolism in sheep. Arch Anim Nutr 2019; 73:384-398. [PMID: 31315463 DOI: 10.1080/1745039x.2019.1590142] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Abstract
Five ruminally and duodenally cannulated Kazakh male lambs (30 ± 2.75 kg) maintained singly in a metabolic cage were used in a 5 × 5 Latin square experiment to investigate the effect of supplementing a ration with five different levels of distillers' grape residue (DGR) on ruminal degradability, whole tract digestibility and nitrogen (N) metabolism of growing lambs. The rations were isoenergetic and isonitrogenous and contained 0, 3.85, 7.70, 11.55 and 15.41% DGR (DM basis). Each experimental period lasted for 18 d: 10 d for adaptation to the dietary treatment and 8 d for faecal, urinary, ruminal and duodenal digesta sample collections. The outflow rate of ruminal digesta increased (p = 0.032) linearly with the increased level of dietary neutral detergent fibre content, caused by the supplementation of DGR. As a result, the effective degradability of dry matter and crude protein decreased significantly with the treatments. Although the dietary intake of N, duodenal flow of total N, and the endogenous N at the duodenum were not affected by experimental treatments, N fractions in the digesta were altered. Ruminal microbial N decreased (p < 0.01) linearly; in contrast, ruminal un-degradable protein increased linearly (p < 0.01) in response to the increased addition of DGR. Although there was no significant difference in faecal N among treatments, N retention was increased linearly (p = 0.014), owing to the remarkable reduction (p = 0.016) of urinary N excretion with an increasing level of DGR. The results indicate that the DGR has some potential benefits of increasing the supply of bypass protein and of improving the utilisation efficiency of N for sheep. Therefore, the supplementation of DGR in ruminant feeding is recommended at levels not exceeding 10% of the diet.
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Affiliation(s)
- Xinmei Gao
- a College of Animal Science & Technology, Shihezi University , Shihezi City , P. R. China
| | - Fu Tang
- a College of Animal Science & Technology, Shihezi University , Shihezi City , P. R. China
| | - Fan Zhang
- a College of Animal Science & Technology, Shihezi University , Shihezi City , P. R. China
| | - Chunyun Jia
- a College of Animal Science & Technology, Shihezi University , Shihezi City , P. R. China
| | - Zhenhua Yang
- a College of Animal Science & Technology, Shihezi University , Shihezi City , P. R. China
| | - Chenli Liu
- a College of Animal Science & Technology, Shihezi University , Shihezi City , P. R. China
| | - Wei Gao
- a College of Animal Science & Technology, Shihezi University , Shihezi City , P. R. China
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79
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Carbone K, Paliotta M, Micheli L, Mazzuca C, Cacciotti I, Nocente F, Ciampa A, Dell'Abate MT. A completely green approach to the synthesis of dendritic silver nanostructures starting from white grape pomace as a potential nanofactory. ARAB J CHEM 2019. [DOI: 10.1016/j.arabjc.2018.08.001] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022] Open
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80
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Elmi Kashtiban A, Esmaiili M. Extraction of phenolic compounds from Siah‐Sardasht grape skin using subcritical water and ultrasound pretreatment. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14071] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
Affiliation(s)
- Ayla Elmi Kashtiban
- Department of Food Science and Technology, Faculty of Agriculture Urmia University Urmia Iran
| | - Mohsen Esmaiili
- Department of Food Science and Technology, Faculty of Agriculture Urmia University Urmia Iran
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81
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Amorim FL, de Cerqueira Silva MB, Cirqueira MG, Oliveira RS, Machado BAS, Gomes RG, de Souza CO, Druzian JI, de Souza Ferreira E, Umsza‐Guez MA. Grape peel (Syrah var.) jam as a polyphenol-enriched functional food ingredient. Food Sci Nutr 2019; 7:1584-1594. [PMID: 31139371 PMCID: PMC6526673 DOI: 10.1002/fsn3.981] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/12/2018] [Revised: 01/31/2019] [Accepted: 02/07/2019] [Indexed: 11/24/2022] Open
Abstract
In this study, we evaluated the effects of the storage time on the physicochemical properties, bioactive compound content, and antioxidant capacity of jam prepared from grape peel extract to explore its potential as a supplementary food and/or functional ingredient. The ethanolic extract from Syrah var. grape peel exhibited high bioactive compound concentrations and antioxidant activity. The jam stability (prepared with 8.9% of extract) at 14°C was evaluated at 0, 15, 30, 45, and 60 days. The jam was found to contain high concentrations of polyphenolic compounds (137.0 ± 3.2 mg of gallic acid equivalent/100 g), total flavonoids (128.5 ± 23.0 mg of equivalent/100 g), and total anthocyanins (92.5 ± 4.0 mg of cyanidin equivalent/100 g). However, a large reduction in the flavonoid (70%-90%), anthocyanin (29%-35%), and phenolic (23%-30%) content was observed during storage. The free radical-scavenging activity (DPPH-), ferric reducing antioxidant power (FRAP), and β-carotene-linoleic acid assays revealed the great antioxidant potential of the jam prepared from grape peel extract, which exhibited significant levels of radical-neutralizing activity, especially as determined by the DPPH method with EC50 values ranging from 2.3 ± 0.1 to 3.9 ± 0.1 µg/ml. High R 2 values (p > 0.90) were obtained for the correlation between the DPPH results and the concentrations of the compounds of interest. In summary, the high bioactive compound contents and antioxidant capacity of the jam produced from grape peel suggest that it may provide health benefits as a source of natural antioxidants upon incorporation to several food industry products.
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82
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Bioactive Multilayer Polylactide Films with Controlled Release Capacity of Gallic Acid Accomplished by Incorporating Electrospun Nanostructured Coatings and Interlayers. APPLIED SCIENCES-BASEL 2019. [DOI: 10.3390/app9030533] [Citation(s) in RCA: 39] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
Abstract
The present research reports on the development of bi- and multilayer polylactide (PLA) films by the incorporation of electrospun nanostructured PLA coatings and interlayers containing the antioxidant gallic acid (GA) at 40 wt% onto cast-extruded PLA films. To achieve the bilayer structures, submicron GA-loaded PLA fibers were applied on 200-µm cast PLA films in the form of coatings by electrospinning for 1, 2, and 3 h. For the multilayers, the cast PLA films were first coated on one side by electrospinning, then sandwiched with 10-µm PLA film on the other side, and the resultant whole structure was finally thermally post-treated at 150 °C without pressure. Whereas the bilayer PLA films easily delaminated and lacked transparency, the multilayers showed sufficient adhesion between layers and high transparency for deposition times during electrospinning of up to 2 h. The incorporation of GA positively contributed to delaying the thermal degradation of PLA for approximately 10 °C, as all films were thermally stable up to 345 °C. The in vitro release studies performed in saline medium indicated that the GA released from the bilayer PLA films rapidly increased during the first 5 h of immersion while it stabilized after 45–250 h. Interestingly, the PLA multilayers offered a high sustained release of GA, having the capacity to deliver the bioactive for over 1000 h. In addition, in the whole tested period, the GA released from the PLA films retained most of its antioxidant functionality. Thus, during the first days, the bilayer PLA films can perform as potent vehicles to deliver GA while the multilayer PLA films are able to show a sustained release of the natural antioxidant for extended periods.
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83
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Meini MR, Cabezudo I, Boschetti CE, Romanini D. Recovery of phenolic antioxidants from Syrah grape pomace through the optimization of an enzymatic extraction process. Food Chem 2019; 283:257-264. [PMID: 30722869 DOI: 10.1016/j.foodchem.2019.01.037] [Citation(s) in RCA: 71] [Impact Index Per Article: 14.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2018] [Revised: 12/07/2018] [Accepted: 01/04/2019] [Indexed: 12/01/2022]
Abstract
Phenolic compounds are highly valuable products that remain trapped in grape pomace, an abundant winery by-product. Therefore, efficient extraction procedures of these compounds represent a route for grape pomace valorisation. Here we performed a screening of the factors affecting the aqueous enzymatic extraction of phenolic compounds from Syrah grape pomace, including the following independent variables: temperature, pH, pectinase, cellulase and tannase; and a subsequent optimization through response surface methodology. At the optimal region, the enzymatic treatment enhanced the extraction yield of phenolics by up to 66% and its antioxidant capacity by up to 80%, reducing the incubation time and enzyme doses in respect to previous studies. We found that tannase raises the antioxidant capacity of the extract by the liberation of gallic acid, while cellulose favours the liberation of p-coumaric acid and malvidin-3-O-glucoside. We also tested the procedure in different grape pomace varieties, verifying its wide applicability.
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Affiliation(s)
- María-Rocío Meini
- Instituto de Procesos Biotecnológicos y Químicos (IPROBYQ); Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Facultad de Ciencias Bioquímicas y Farmacéuticas, Universidad Nacional de Rosario (UNR), Rosario, Argentina; Área Biofísica, Facultad de Ciencias Bioquímicas y Farmacéuticas, UNR, Rosario, Argentina.
| | - Ignacio Cabezudo
- Instituto de Procesos Biotecnológicos y Químicos (IPROBYQ); Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Facultad de Ciencias Bioquímicas y Farmacéuticas, Universidad Nacional de Rosario (UNR), Rosario, Argentina.
| | - Carlos E Boschetti
- Instituto de Procesos Biotecnológicos y Químicos (IPROBYQ); Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Facultad de Ciencias Bioquímicas y Farmacéuticas, Universidad Nacional de Rosario (UNR), Rosario, Argentina; Departamento de Tecnología, Facultad de Ciencias Bioquímicas y Farmacéuticas, UNR, Rosario, Argentina.
| | - Diana Romanini
- Instituto de Procesos Biotecnológicos y Químicos (IPROBYQ); Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Facultad de Ciencias Bioquímicas y Farmacéuticas, Universidad Nacional de Rosario (UNR), Rosario, Argentina; Departamento de Tecnología, Facultad de Ciencias Bioquímicas y Farmacéuticas, UNR, Rosario, Argentina.
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84
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Evaluation of the Antioxidant and Wound-Healing Properties of Extracts from Different Parts of Hylocereus polyrhizus. AGRONOMY-BASEL 2019. [DOI: 10.3390/agronomy9010027] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
Abstract
Hylocereus polyrhizus cultivation started in Taiwan around the 1980s. The pulp of the fruit is edible and contains small, black, and soft seeds. The peel of the fruits are covered with bracts. The H. polyrhizus fruit is known to be rich in nutrients and minerals. To evaluate the potential applications of the agricultural wastes of H. polyrhizus, the stem, peel, and flower of H. polyrhizus were extracted with solutions of ethanol and water mixed in different ratios. Data was collected for the H. polyrhizus extract including the yield of total phenolics, the total flavonoids, and antioxidant activity, as determined by the 2-2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2′-azino-bis (3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) radical scavenging assay. The protective effects of H. polyrhizus extract on DNA was investigated using an assay with the pUC19 plasmid. The cell proliferation and migration effects were evaluated in the NIH-3T3 fibroblast cell line. The greatest yield of extract from the stem of H. polyrhizus was 44.70 ± 1.77% which was obtained using 50% aqueous ethanol and the greatest yield of extract from the peel was 43.47% using distilled water. The stem extract, which was prepared with 95% aqueous ethanol, had the highest composition of phenolics and flavonoids as well as the best DPPH radical scavenging activity. The stem extract had excellent ABTS radical scavenging activity as well. The stem, peel, and flower extracts, which were prepared using 95% aqueous ethanol, showed excellent results in protecting themselves from DNA damage, similar to the effect of 0.3 mg/mL ferulic acid. None of the extracts were able to promote cell proliferation at concentrations of 250 μg/mL to 2,000 μg/mL in a 24 h period. The 1000 μg/mL stem and flower extracts in 95% aqueous ethanol promoted considerable cell migration after a 24 h period.
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85
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Ben Abdallah R, Bautista‐Ortin AB, Ghazouani T, Talbi W, Jiménez‐Martinez MD, Gómez‐Plaza E, Fattouch S. Proteolytic regulation of the extent of dietary proteins with skin grape proanthocyanidin and anthocyanidin's interactions. Int J Food Sci Technol 2018. [DOI: 10.1111/ijfs.14038] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Rim Ben Abdallah
- Faculté des Sciences de Tunis Université de Tunis El Manar 2092 Tunis Tunisie
- Institut National des Sciences Appliquées et de Technologie (INSAT) Université de Carthage 1080 Tunis Tunisie
| | - Ana Belén Bautista‐Ortin
- Department of Food Science and Technology Faculty of Veterinary University of Murcia 30071 Murcia Spain
| | - Tesnime Ghazouani
- Institut National des Sciences Appliquées et de Technologie (INSAT) Université de Carthage 1080 Tunis Tunisie
| | - Wafa Talbi
- Institut National des Sciences Appliquées et de Technologie (INSAT) Université de Carthage 1080 Tunis Tunisie
| | - Maria D. Jiménez‐Martinez
- Department of Food Science and Technology Faculty of Veterinary University of Murcia 30071 Murcia Spain
| | - Encarna Gómez‐Plaza
- Department of Food Science and Technology Faculty of Veterinary University of Murcia 30071 Murcia Spain
| | - Sami Fattouch
- Institut National des Sciences Appliquées et de Technologie (INSAT) Université de Carthage 1080 Tunis Tunisie
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86
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Silva JD, Silva FLHD, Santos SFDM, Ribeiro JES, Medeiros LLD, Ferreira ALDO. Produção de biomassa e lipídios pela levedura Rhodotorula mucilaginosa utilizando a manipueira como substrato. BRAZILIAN JOURNAL OF FOOD TECHNOLOGY 2018. [DOI: 10.1590/1981-6723.14517] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Resumo Devido à elevada e intensa atividade industrial, todos os dias são gerados milhares de toneladas de resíduos agroindustriais. Um desses resíduos, a manipueira, é um líquido obtido durante o processamento da mandioca. Assim, este estudo objetivou avaliar o efeito da variação da concentração de manipueira sobre a produção de biomassa e lipídios pela levedura Rhodotorula mucilaginosa. Foram produzidos 4,1, 6,95, 5,77 g.L -1 de biomassa e 13,33%, 7,71% e 8,47% de lipídios nos cultivos com 50%, 75% e 100% de manipueira, respectivamente. No cultivo realizado em meio sintético, produziram-se 9,39 g.L-1 de biomassa e 41,92% de lipídios. O cultivo com 100% de manipueira apresentou o melhor coeficiente de conversão de açúcares redutores em biomassa e o cultivo em meio sintético o melhor coeficiente para lipídios. Dessa forma, a manipueira mostrou ser um bom substrato para o crescimento da levedura Rhodotorula mucilaginosa e para a produção de lipídios, sendo que essa produção ainda pode ser otimizada.
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87
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Silva V, Igrejas G, Falco V, Santos TP, Torres C, Oliveira AM, Pereira JE, Amaral JS, Poeta P. Chemical composition, antioxidant and antimicrobial activity of phenolic compounds extracted from wine industry by-products. Food Control 2018. [DOI: 10.1016/j.foodcont.2018.05.031] [Citation(s) in RCA: 43] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/16/2022]
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88
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Peixoto CM, Dias MI, Alves MJ, Calhelha RC, Barros L, Pinho SP, Ferreira ICFR. Grape pomace as a source of phenolic compounds and diverse bioactive properties. Food Chem 2018; 253:132-138. [PMID: 29502813 DOI: 10.1016/j.foodchem.2018.01.163] [Citation(s) in RCA: 140] [Impact Index Per Article: 23.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2017] [Revised: 01/03/2018] [Accepted: 01/24/2018] [Indexed: 12/23/2022]
Abstract
The bio-residues resulting from the wine industry (grape pomace made up of skins, seeds and stems) are often undervalued but constitute a potential source of bioactive phenolic compounds that can be applied in several industries. In this context, the aim of the present study was to evaluate the phenolic profile of Vitis vinifera L. grape pomace (skins, seeds and their mixture), and correlate them with its antioxidant, cytotoxic and antibacterial activities. The seeds showed the highest amount of phenolic compounds and also the highest antioxidant, cytotoxic and antibacterial activities. The skins revealed the highest levels of anthocyanins and p-coumaric acid hexoside. Strong correlations were observed between the presence of phenolic compounds and all the bioactivities studied. These by-products are good sources of phenolic compounds with high antioxidant and antibacterial activity, and also presenting a moderate cytotoxicity activity. These added-value by-products have great applicability in food, pharmaceutical and cosmetic industries.
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Affiliation(s)
- Carla M Peixoto
- Centro de Investigação de Montanha (CIMO),Instituto Politécnico de Bragança,Campus de Santa Apolónia,5300-253 Bragança,Portugal; Associate Laboratory LSRE-LCM, Departamento de Tecnologia Química e Biológica, Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Maria Inês Dias
- Centro de Investigação de Montanha (CIMO),Instituto Politécnico de Bragança,Campus de Santa Apolónia,5300-253 Bragança,Portugal
| | - Maria José Alves
- Centro de Investigação de Montanha (CIMO),Instituto Politécnico de Bragança,Campus de Santa Apolónia,5300-253 Bragança,Portugal
| | - Ricardo C Calhelha
- Centro de Investigação de Montanha (CIMO),Instituto Politécnico de Bragança,Campus de Santa Apolónia,5300-253 Bragança,Portugal
| | - Lillian Barros
- Centro de Investigação de Montanha (CIMO),Instituto Politécnico de Bragança,Campus de Santa Apolónia,5300-253 Bragança,Portugal
| | - Simão P Pinho
- Associate Laboratory LSRE-LCM, Departamento de Tecnologia Química e Biológica, Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Isabel C F R Ferreira
- Centro de Investigação de Montanha (CIMO),Instituto Politécnico de Bragança,Campus de Santa Apolónia,5300-253 Bragança,Portugal.
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89
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Marchante L, Gómez Alonso S, Alañón ME, Pérez‐Coello MS, Díaz‐Maroto MC. Natural extracts from fresh and oven-dried winemaking by-products as valuable source of antioxidant compounds. Food Sci Nutr 2018; 6:1564-1574. [PMID: 30258599 PMCID: PMC6145223 DOI: 10.1002/fsn3.697] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2018] [Revised: 05/04/2018] [Accepted: 05/14/2018] [Indexed: 11/06/2022] Open
Abstract
Winemaking by-products are a natural source of antioxidant components; however, due to their highly perishable and seasonal nature, they may require a prior conservation step before being processed. Natural extracts from fresh and oven-dried red grape agro-industrial by-products were obtained by ultrasound assisted extraction (UAE), using a hydroalcoholic solution as extracting solvent. Extracts were analyzed by HPLC-DAD-ESI-MS, to know the feasibility of winemaking by-products as natural sources of phenolic compounds, as well as the effect of the oven-drying treatment on the phenolic composition. Oven-drying at 45°C caused a significant decrease on the total phenolic content, which implied a reduction of the antioxidant capacity of the extracts. Also, it produced a decrease in total and individual flavan-3-ols, stilbenes, and flavonols, being greater in those extracts from stems. Respect to anthocyanins, which were only identified in grape pomace extracts, oven-drying caused an important decrease, being the peonidin-3-O-glucoside the more thermosensitive compound. Natural extracts from fresh or oven-dried winemaking by-products could be used in other food industries as a valuable source of phenolic compounds with antioxidant properties. However, further studies on other drying methods are required for addressing the preservation of phenolic compounds from winery by-products successfully.
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Affiliation(s)
- Lourdes Marchante
- Area of Food TechnologyFaculty of Chemical Sciences and TechnologiesUniversity of Castilla‐La ManchaCiudad RealSpain
| | - Sergio Gómez Alonso
- Area of Food TechnologyRegional Institute for Applied Scientific Research (IRICA)University of Castilla‐La ManchaCiudad RealSpain
| | - María Elena Alañón
- Area of Food TechnologyRegional Institute for Applied Scientific Research (IRICA)University of Castilla‐La ManchaCiudad RealSpain
| | - María Soledad Pérez‐Coello
- Area of Food TechnologyFaculty of Chemical Sciences and TechnologiesUniversity of Castilla‐La ManchaCiudad RealSpain
| | - María Consuelo Díaz‐Maroto
- Area of Food TechnologyFaculty of Chemical Sciences and TechnologiesUniversity of Castilla‐La ManchaCiudad RealSpain
- Area of Food TechnologyRegional Institute for Applied Scientific Research (IRICA)University of Castilla‐La ManchaCiudad RealSpain
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90
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91
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Diouf-Lewis A, Commereuc S, Verney V. Biowastes from wine as natural additive of polyolefins: Thermo- and photo-oxidation efficiency. J Appl Polym Sci 2018. [DOI: 10.1002/app.46607] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Audrey Diouf-Lewis
- SIGMA Clermont, CNRS, Université Clermont Auvergne, Institut de Chimie de Clermont-Ferrand; Clermont-Ferrand F-63000 France
| | - Sophie Commereuc
- SIGMA Clermont, CNRS, Université Clermont Auvergne, Institut de Chimie de Clermont-Ferrand; Clermont-Ferrand F-63000 France
| | - Vincent Verney
- SIGMA Clermont, CNRS, Université Clermont Auvergne, Institut de Chimie de Clermont-Ferrand; Clermont-Ferrand F-63000 France
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92
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Moschona A, Liakopoulou-Kyriakides M. Encapsulation of biological active phenolic compounds extracted from wine wastes in alginate-chitosan microbeads. J Microencapsul 2018; 35:229-240. [DOI: 10.1080/02652048.2018.1462415] [Citation(s) in RCA: 20] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
Affiliation(s)
- Alexandra Moschona
- Faculty of Chemical Engineering, Section of Chemistry, Aristotle University of Thessaloniki, Thessaloniki, Greece
| | - Maria Liakopoulou-Kyriakides
- Faculty of Chemical Engineering, Section of Chemistry, Aristotle University of Thessaloniki, Thessaloniki, Greece
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93
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Mkaouar S, Krichen F, Bahloul N, Allaf K, Kechaou N. Enhancement of Bioactive Compounds and Antioxidant Activities of Olive (Olea europaea L.) Leaf Extract by Instant Controlled Pressure Drop. FOOD BIOPROCESS TECH 2018. [DOI: 10.1007/s11947-018-2098-1] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
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94
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Zambrano C, Kotogán A, Bencsik O, Papp T, Vágvölgyi C, Mondal KC, Krisch J, Takó M. Mobilization of phenolic antioxidants from grape, apple and pitahaya residues via solid state fungal fermentation and carbohydrase treatment. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2017.11.025] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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95
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Fia G, Gori C, Bucalossi G, Borghini F, Zanoni B. A Naturally Occurring Antioxidant Complex from Unripe Grapes: The Case of Sangiovese (v. Vitis vinifera). Antioxidants (Basel) 2018; 7:antiox7020027. [PMID: 29419774 PMCID: PMC5836017 DOI: 10.3390/antiox7020027] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/04/2017] [Revised: 01/31/2018] [Accepted: 02/06/2018] [Indexed: 11/16/2022] Open
Abstract
The wine industry is well known for its production of a large amount of wastes and by-products. Among them, unripe grapes from thinning operations are an undervalued by-product. Grapes are an interesting source of natural antioxidants such as flavonoids, non-flavonoids and stilbenes. A potential strategy to exploit unripe grapes was investigated in this study. Juice from unripe grapes, v. Sangiovese, was obtained by an innovative technique of solid-liquid extraction without the use of solvents. The juice was dried by a spray-drying technique with the addition of arabic gum as support to obtain powder; juice and powder were characterized for antioxidant activity, phenolic concentration and profile. Phenolic acids, flavonols, flava-3-ols, procyanidins and resveratrol were detected in the juice and powder. The powder was used as anti-browning additive in white wine to test the potential re-use of the unripe grapes in the wine industry. The results indicated that the antioxidant complex from unripe grapes contributed to increasing the anti-browning capacity of white wine. Other applications, such as food and nutraceutical products development, can be considered for the antioxidant complex extracted from unripe grapes. In conclusion, the method proposed in this study may contribute to the exploitation of unripe grapes as a by-product of the winemaking process.
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Affiliation(s)
- Giovanna Fia
- Dipartimento di Gestione dei Sistemi Agrari, Alimentari e Forestali, University of Florence, Via Donizetti, 6, 50144 Firenze, Italy.
| | - Claudio Gori
- Vino Vigna, Via Claudio Monteverdi, 9, 50053 Empoli, Italy.
| | - Ginevra Bucalossi
- Dipartimento di Gestione dei Sistemi Agrari, Alimentari e Forestali, University of Florence, Via Donizetti, 6, 50144 Firenze, Italy.
| | - Francesca Borghini
- ISVEA Srl, Servizi Analitici di Eccellenza per i Settori Enologico, Viticolo e il Comparto Alimentare, Via Basilicata 1/3, Poggibonsi, 53036 Siena, Italy.
| | - Bruno Zanoni
- Dipartimento di Gestione dei Sistemi Agrari, Alimentari e Forestali, University of Florence, Via Donizetti, 6, 50144 Firenze, Italy.
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96
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Zhu M, Guo Z, Ju Y, Ouyang Y, Zhao X, Liu M, Min Z, Wang Q, Ren R, Fang YL. The Antioxidant Activities of Polyphenolic Extracts from Grape Pomace on Seven Types of Chinese Edible Oils. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2018. [DOI: 10.3136/fstr.24.75] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Meirong Zhu
- College of Enology, Northwest A&F University
| | - Zemei Guo
- College of Enology, Northwest A&F University
| | - Yanlun Ju
- College of Enology, Northwest A&F University
| | | | | | - Min Liu
- College of Enology, Northwest A&F University
| | - Zhuo Min
- College of Enology, Northwest A&F University
| | | | - Ruihua Ren
- College of Enology, Northwest A&F University
| | - Yu-lin Fang
- College of Enology, Northwest A&F University
- Shaanxi Engineering Research Center for Viti-Viniculture
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97
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Dias AA, Fernandes JMC, Sousa RMOF, Pinto PA, Amaral C, Sampaio A, Bezerra RMF. Fungal Conversion and Valorization of Winery Wastes. Fungal Biol 2018. [DOI: 10.1007/978-3-319-77386-5_9] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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98
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Antognoni F, Mandrioli R, Bordoni A, Di Nunzio M, Viadel B, Gallego E, Villalba MP, Tomás-Cobos L, Taneyo Saa DL, Gianotti A. Integrated Evaluation of the Potential Health Benefits of Einkorn-Based Breads. Nutrients 2017; 9:nu9111232. [PMID: 29137113 PMCID: PMC5707704 DOI: 10.3390/nu9111232] [Citation(s) in RCA: 30] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2017] [Revised: 11/06/2017] [Accepted: 11/09/2017] [Indexed: 11/16/2022] Open
Abstract
Nowadays the high nutritional value of whole grains is recognized, and there is an increasing interest in the ancient varieties for producing wholegrain food products with enhanced nutritional characteristics. Among ancient crops, einkorn could represent a valid alternative. In this work, einkorn flours were analyzed for their content in carotenoids and in free and bound phenolic acids, and compared to wheat flours. The most promising flours were used to produce conventional and sourdough fermented breads. Breads were in vitro digested, and characterized before and after digestion. The four breads having the best characteristics were selected, and the product of their digestion was used to evaluate their anti-inflammatory effect using Caco-2 cells. Our results confirm the higher carotenoid levels in einkorn than in modern wheats, and the effectiveness of sourdough fermentation in maintaining these levels, despite the longer exposure to atmospheric oxygen. Moreover, in cultured cells einkorn bread evidenced an anti-inflammatory effect, although masked by the effect of digestive fluid. This study represents the first integrated evaluation of the potential health benefit of einkorn-based bakery products compared to wheat-based ones, and contributes to our knowledge of ancient grains.
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Affiliation(s)
- Fabiana Antognoni
- Department for Life Quality Studies, University of Bologna, Corso Augusto 237, 47921 Rimini, Italy.
| | - Roberto Mandrioli
- Department for Life Quality Studies, University of Bologna, Corso Augusto 237, 47921 Rimini, Italy.
| | - Alessandra Bordoni
- Department of Agri-Food Sciences and Technologies, University of Bologna, Piazza Goidanich 60, 47521 Cesena, Italy.
| | - Mattia Di Nunzio
- Department of Agri-Food Sciences and Technologies, University of Bologna, Piazza Goidanich 60, 47521 Cesena, Italy.
| | - Blanca Viadel
- Department of New Products and Department of Bioassays, AINIA Technological Centre, c/Benjamín Franklin 5-11, Paterna, 46980 Valencia, Spain.
| | - Elisa Gallego
- Department of New Products and Department of Bioassays, AINIA Technological Centre, c/Benjamín Franklin 5-11, Paterna, 46980 Valencia, Spain.
| | - María Paz Villalba
- Department of New Products and Department of Bioassays, AINIA Technological Centre, c/Benjamín Franklin 5-11, Paterna, 46980 Valencia, Spain.
| | - Lidia Tomás-Cobos
- Department of New Products and Department of Bioassays, AINIA Technological Centre, c/Benjamín Franklin 5-11, Paterna, 46980 Valencia, Spain.
| | - Danielle Laure Taneyo Saa
- Department of Agri-Food Sciences and Technologies, University of Bologna, Piazza Goidanich 60, 47521 Cesena, Italy.
| | - Andrea Gianotti
- Department of Agri-Food Sciences and Technologies, University of Bologna, Piazza Goidanich 60, 47521 Cesena, Italy.
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Fan H, Wang J, Zhang Q, Jin Z. Tannic Acid-Based Multifunctional Hydrogels with Facile Adjustable Adhesion and Cohesion Contributed by Polyphenol Supramolecular Chemistry. ACS OMEGA 2017; 2:6668-6676. [PMID: 30023527 PMCID: PMC6045341 DOI: 10.1021/acsomega.7b01067] [Citation(s) in RCA: 106] [Impact Index Per Article: 15.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/25/2017] [Accepted: 09/05/2017] [Indexed: 05/20/2023]
Abstract
Adhesiveness of hydrogels depends on the balance and synergy of their cohesion and adhesion. However, it is a challenge to fabricate catechol-based hydrogels with high adhesiveness because the required condition for cohesion and adhesion of these hydrogels is in conflict with each other: strong cohesion (gelation) requires a weak basic condition, whereas strong adhesion requires an acidic condition. Here, we demonstrated that by utilizing polyphenol supramolecular chemistry, the coexistence of strong cohesion and adhesion can be achieved in a hydrogel via the one-pot method. Poly(dimethyl diallyl ammonium chloride)/tannic acid (PDDA/TA) hydrogel has been studied as a proof of concept. Compared with catechol moieties that covalently grafted on polymer chains, TA can bring high density of pyrogallol/catechol functional groups for polymers via a noncovalent pathway, as well as high acidity in the system. As a result, the cohesion of the hydrogel is enhanced significantly, the highest storage moduli can reach up to ca. 0.15 MPa; besides, the high acidity of the hydrogel prevents pyrogallol/catechol groups from oxidation and guarantees strong adhesion; thus, the hydrogel can adhere to diverse substrates steadily, including tissues, glass, metals, and plastic. Moreover, because of the adjustable adhesiveness via changing the pH, the PDDA/TA hydrogel becomes a unique system with patternable adhesiveness. In addition, the hydrogel has rapid self-healing and high ionic conductivity (∼4.3 S m-1). This study demonstrates that utilizing polyphenol chemistry in the construction of hydrogels opens a new path toward multifunctional hydrogels with improved properties.
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Affiliation(s)
- Hailong Fan
- Department of Chemistry, Renmin
University of China, No. 59 Zhongguancun Street, Haidian
District, Beijing 100872, P. R. China
| | - Jiahui Wang
- Department of Chemistry, Renmin
University of China, No. 59 Zhongguancun Street, Haidian
District, Beijing 100872, P. R. China
| | - Qiuya Zhang
- Department of Chemistry, Renmin
University of China, No. 59 Zhongguancun Street, Haidian
District, Beijing 100872, P. R. China
| | - Zhaoxia Jin
- Department of Chemistry, Renmin
University of China, No. 59 Zhongguancun Street, Haidian
District, Beijing 100872, P. R. China
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Niwano Y, Tada M, Tsukada M. Antimicrobial Intervention by Photoirradiation of Grape Pomace Extracts via Hydroxyl Radical Generation. Front Physiol 2017; 8:728. [PMID: 28983258 PMCID: PMC5613144 DOI: 10.3389/fphys.2017.00728] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/10/2017] [Accepted: 09/07/2017] [Indexed: 11/30/2022] Open
Abstract
The annual production of grape worldwide amounts to almost 70 million tons, and around 80% is used for winemaking. The two major wastes from winemaking process, pomace and lees account for 20 and 7% of the grapes, respectively. They have been expected as a valuable resource to be recycled because they are rich in polyphenols. Polyphenols possess prooxidatve activity as well as antioxidative one just like a two sides of a coin. A typical example of the prooxidative activity is antibacterial activity of catechins. The activity is exerted through oxidation of phenolic hydroxyl moiety coulpled with reduction of dissolved oxygen leading to hydrogen peroxide (H2O2) generation. In addition, once the oxidation of phenolic hydroxyl moiety is augmented by photoirradiation, highly reactive hydroxyl radical (·OH) is generated. Accordingly, there have been several reports showing that photoirardiation of polyphenols exerts bactericidal activity via ·OH generation. This review focuses mainly on antimicrobial intervention by photoirradiation of grape pomace extract in relation to ·OH generation analyzed by an electron spin resonance-spin trapping method.
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Affiliation(s)
- Yoshimi Niwano
- Graduate School of Dentistry, Tohoku UniversitySendai, Japan
| | - Mika Tada
- Center for General Education, Tohoku Institute of TechnologySendai, Japan
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