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Horincar G, Aprodu I, Barbu V, Râpeanu G, Bahrim GE, Stănciuc N. Interactions of flavonoids from yellow onion skins with whey proteins: Mechanisms of binding and microencapsulation with different combinations of polymers. SPECTROCHIMICA ACTA. PART A, MOLECULAR AND BIOMOLECULAR SPECTROSCOPY 2019; 215:158-167. [PMID: 30831393 DOI: 10.1016/j.saa.2019.02.100] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/08/2018] [Revised: 02/07/2019] [Accepted: 02/24/2019] [Indexed: 06/09/2023]
Abstract
The interaction of flavonoids extracted from yellow onion skins with whey proteins isolate was studied using fluorescence spectroscopy and simulation methods from the perspectives of microencapsulation. The fluorescence spectroscopy revealed a static quenching mechanism and the involvement of van der Waals and H bonding in complexes formation. The in silico methods suggested that the heat treatment of the major whey proteins affected the binding pockets and therefore the affinity for the main flavonoids. The interaction surface decreased and the interaction energy increased, suggesting lower binding strength. Further, the yellow onion skins extract was successfully encapsulated in whey proteins isolate and different combinations of polymers, including chitosan, maltodextrin and pectin by freeze drying. The resulted powder showed a total flavonoid content of 5.84 ± 0.23 mg quercetin equivalents/g DW in whey protein-chitosan combination and 104.97 ± 5.02 mg quercetin equivalents/g DW in whey protein-maltodextrin-pectin combinations, with antioxidant activity of 175.93 ± 1.50 mM mM Trolox/g DW and 269.20 ± 3.59 mM Trolox/g DW, respectively. The confocal microscopy indicated that the flavonoids aggregated inside the matrix formed between the whey proteins and various polymers and irregular and compact clusters. Therefore, a comprehensive approach involving the extraction of flavonoids from underutilized food by-products, such as yellow onion skins, evaluation of binding mechanisms with whey proteins, whereas tailoring their functional benefit through microencapsulation in order to obtain active ingredients are reported.
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Affiliation(s)
- Georgiana Horincar
- Faculty of Food Science and Engineering, Dunărea de Jos University of Galati, Romania
| | - Iuliana Aprodu
- Faculty of Food Science and Engineering, Dunărea de Jos University of Galati, Romania
| | - Vasilica Barbu
- Faculty of Food Science and Engineering, Dunărea de Jos University of Galati, Romania
| | - Gabriela Râpeanu
- Faculty of Food Science and Engineering, Dunărea de Jos University of Galati, Romania
| | - Gabriela Elena Bahrim
- Faculty of Food Science and Engineering, Dunărea de Jos University of Galati, Romania
| | - Nicoleta Stănciuc
- Faculty of Food Science and Engineering, Dunărea de Jos University of Galati, Romania.
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52
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Kheirkhah H, Baroutian S, Quek SY. Evaluation of bioactive compounds extracted from Hayward kiwifruit pomace by subcritical water extraction. FOOD AND BIOPRODUCTS PROCESSING 2019. [DOI: 10.1016/j.fbp.2019.03.007] [Citation(s) in RCA: 29] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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53
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Yang Z, Tang C, Zhang J, Zhou Q, Zhang Z. Stability and antioxidant activity of anthocyanins from purple sweet potato (
Ipomoea batatas
L. cultivar Eshu No. 8) subjected to simulated
in vitro
gastrointestinal digestion. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14172] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Affiliation(s)
- Zi‐wei Yang
- College of Food Science and Technology Huazhong Agricultural University Wuhan 430070 China
| | - Cui‐e Tang
- College of Food Science and Technology Huazhong Agricultural University Wuhan 430070 China
| | - Jiu‐liang Zhang
- College of Food Science and Technology Huazhong Agricultural University Wuhan 430070 China
- Key Laboratory of Environment Correlative Dietology Ministry of Education Wuhan 430070 China
| | - Qing Zhou
- Department of Pharmacy Wuhan City Central Hospital, Tongji Medical College Huazhong University of Science and Technology Wuhan 430014 China
| | - Zi‐cheng Zhang
- College of Food Science and Technology Huazhong Agricultural University Wuhan 430070 China
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54
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Onion ( Allium cepa L.) is potentially a good source of important antioxidants. Journal of Food Science and Technology 2019; 56:1811-1819. [PMID: 30996417 DOI: 10.1007/s13197-019-03625-9] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/26/2019] [Accepted: 01/31/2019] [Indexed: 12/22/2022]
Abstract
Six different cultivars of onions available in the Kuwaiti market were analyzed for various physic-chemical properties, such as, moisture content, sugar composition, TBARS as malondialdehyde, total phenolic content, as well as trolox equivalent antioxidant capacity, these cultivars comprised of US onions white, US onions yellow, Indian onions red, Egyptian onions red, New Zealand onions golden and Saudi onions white. Layers from each onion bulb were manually cut and separated into three nearly equal portions, i.e., outer layers, middle layers and the inner layers. The outermost layers of the bulb showed the highest concentration of antioxidant compounds and a distinct decreasing trend was observed towards the innermost layers in all types of onion samples. The onion samples studied showed variations in carbohydrate contents (glucose, fructose and sucrose), which would have important implications in affecting the flavor (sweetness and pungency) and the suitability of these onions for processing. An important observation is about the distribution of antioxidant compounds with the highest contents in the outmost layers of the onions than in their middle and inner layers. Unfortunately, these outer layers are generally discarded by the consumers thus depriving them of the important health-promoting phytochemicals.
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55
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Albishi T, Banoub JH, de Camargo AC, Shahidi F. Date palm wood as a new source of phenolic antioxidants and in preparation of smoked salmon. J Food Biochem 2019; 43:e12760. [PMID: 31353548 DOI: 10.1111/jfbc.12760] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2018] [Revised: 11/10/2018] [Accepted: 12/08/2018] [Indexed: 12/30/2022]
Abstract
The potential of date palm wood (DPW) as a new source of phenolic antioxidants was investigated in this contribution. The total phenolic content and antiradical activity of soluble and insoluble-bound fractions of DPW was compared to those of maple wood (MW). Furthermore, salmon was smoked with DPW and MW. Irrespective of the wood type, volatile phenolic compounds were mainly methoxyphenols, with the highest contribution from eugenol followed by guaiacol and their corresponding derivatives, as evaluated by solid-phase microextraction and gas chromatography-mass spectrometry. Salmon smoked with DPW showed a higher oxidative stability than that of MW during 21 days of storage at 4°C, which was explained by the higher content of volatile phenolic compounds in the smoke generated from DPW. Minor differences were detected for the instrumental color between both samples of smoked salmon. Therefore, smoking with DPW may be used for industrial meat and fish smoking purposes. PRACTICAL APPLICATIONS: Smoking has long been used to preserve fish and meat products. The process changes the appearance and gives a desirable flavor to the product. However, high temperatures applied during smoking may also induce lipid oxidation, the extent of which is counterbalanced by the antioxidant action of phenolics in woodsmoke. In this sense, the desired interactions of the smoke volatiles in the food matrix dictates the quality of the final product. Volatile phenolics released upon smoking are dependent on the type of wood. Thus, use of a specific wood might provide unique products, hence date palm wood (DPW) used in this work may not only provide special smoked fish products but its use could be extended to other smoked products. Hence, this contribution extends the possible feedstocks for the preparation of smoked products.
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Affiliation(s)
- Tasahil Albishi
- Department of Biochemistry, Memorial University of Newfoundland, St. John's, Newfoundland and Labrador, Canada
| | - Joseph H Banoub
- Department of Biochemistry, Memorial University of Newfoundland, St. John's, Newfoundland and Labrador, Canada.,Science Branch, Special Projects, Fisheries and Oceans Canada, St John's, Newfoundland and Labrador, Canada
| | - Adriano Costa de Camargo
- Department of Biochemistry, Memorial University of Newfoundland, St. John's, Newfoundland and Labrador, Canada.,Department of Agri-Food Industry, Food & Nutrition, "Luiz de Queiroz" College of Agriculture, University of São Paulo, Piracicaba, Brazil
| | - Fereidoon Shahidi
- Department of Biochemistry, Memorial University of Newfoundland, St. John's, Newfoundland and Labrador, Canada
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56
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Total Phenolic Content and Antioxidant Capacity of Different Parts of Cucumber (Cucumis sativus L.). ACTA UNIVERSITATIS CIBINIENSIS. SERIES E: FOOD TECHNOLOGY 2019. [DOI: 10.2478/aucft-2018-0008] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
Abstract
The aims of this research were to estimate the polyphenol content and antioxidant capacity from different parts of cucumber. The antioxidant activity was investigated using 1,1-diphenyl-2-picrylhydrazyl (DPPH) and ferric reducing antioxidant power (FRAP), total flavonoid and phenolic contents were estimated using aluminium chloride and Folin-Ciocalteau reagents assays, respectively. Our finding showed that the ethanolic peel extract contained the highest phenolic (23.08 mg GAE/g) and flavonoids (14.02 mg QE/g). Also, ethanolic peel extract demonstrated significantly (p<0.05) higher FRAP value. Pearson correlation revealed that there were positive correlations (p<0.01) between TPC and TFC with FRAP assay. These findings suggest that consumption of cucumber with peel may provide optimum health benefit than its peeled counterpart.
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57
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Yang SJ, Paudel P, Shrestha S, Seong SH, Jung HA, Choi JS. In vitro protein tyrosine phosphatase 1B inhibition and antioxidant property of different onion peel cultivars: A comparative study. Food Sci Nutr 2019; 7:205-215. [PMID: 30680174 PMCID: PMC6341175 DOI: 10.1002/fsn3.863] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/28/2018] [Revised: 10/01/2018] [Accepted: 10/04/2018] [Indexed: 12/11/2022] Open
Abstract
The aim of the present study was a comparative investigation of water and 70% ethanol extracts derived from yellow and red onion (Allium cepa L.) peels against diabetes and diabetic complications. The total phenolic contents (TPCs) and total flavonoid contents (TFCs) of each cultivar, measured to assess phytochemical characteristics, showed a direct correlation with the in vitro antioxidant effects. Among the two captives, the yellow onion peel extract showed higher antioxidant activity than red one. However, all extracts exhibited significant protein tyrosine phosphatase 1B (PTP1B) inhibitory activity (IC50; 0.30-0.86 μg/ml), showing water extracts more potent (IC50; approximately 0.3 μg/mL), than the 70% ethanol extracts (IC50; approximately 0.8 μg/ml). Similarly, in insulin-resistant HepG2 cells, all extracts enhanced the glucose uptake and reduced the expression of PTP1B in a concentration-dependent manner, water extract displaying better activity. Our results overall suggest that in vitro antioxidant and antidiabetic potentials vary among red and yellow cultivars and extracting solvents, which could therefore be a promising strategy to prevent diabetes and associated complications.
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Affiliation(s)
- Su Jin Yang
- Department of Food and Life SciencePukyong National UniversityBusanKorea
| | - Pradeep Paudel
- Department of Food and Life SciencePukyong National UniversityBusanKorea
| | - Srijan Shrestha
- Department of Food and Life SciencePukyong National UniversityBusanKorea
| | - Su Hui Seong
- Department of Food and Life SciencePukyong National UniversityBusanKorea
| | - Hyun Ah Jung
- Department of Food Science and Human NutritionChonbuk National UniversityJeonjuKorea
| | - Jae Sue Choi
- Department of Food and Life SciencePukyong National UniversityBusanKorea
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58
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Wu X, An X, Yu M, Ma R, Yu Z. 1-Methylcyclopropene Treatment on Phenolics and the Antioxidant System in Postharvest Peach Combined with the Liquid Chromatography/Mass Spectrometry Technique. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:6364-6372. [PMID: 29874912 DOI: 10.1021/acs.jafc.8b01757] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/21/2023]
Abstract
In the present study, the potential effect of 1-methylcyclopropene (1-MCP) treatment on phenolics and antioxidant capacity in postharvest peach was assessed. Peach fruit (cv. Xiahui-8) treated with 1-MCP or without treatment was stored in 25 °C for 2, 4, 6, and 8 days. The phenolic composition and change trend were evaluated by liquid chromatography/mass spectrometry. The reactive oxygen species production and scavenging capacity against DPPH, O2• -, and HO• were determined. Gene expression of enzymes in the flavonoid biosynthetic pathway was assayed by quantitative reverse transcription polymerase chain reaction analysis. 1-MCP application inhibited the ethylene and CO2 production and stimulated the total phenol and total flavonoid contents. Total anthocyanin formation may be influenced directly or indirectly by the level of ethylene. The scavenging capacities of DPPH, HO•, and O2• - after 1-MCP treatment were enhanced. 1-MCP treatment affected the tissue color change, stimulated gene expression of PpaPAL, PpaCHS, PpaF3H, and PpaUFGT, and promoted the biosynthesis of flavonoids and stability of anthocyanin. PpaDFR and PpaUFGT played crucial roles in rapid color change stages. Kaempferol and kaempferol 3- O-galactoside increased distinctively during storage time.
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Affiliation(s)
- Xiaoqin Wu
- College of Food Science and Engineering , Nanjing Agricultural University , Nanjing , Jiangsu 210095 , People's Republic of China
| | - Xiujuan An
- College of Food Science and Engineering , Nanjing Agricultural University , Nanjing , Jiangsu 210095 , People's Republic of China
| | - Mingliang Yu
- Institute of Horticulture , Jiangsu Academy of Agricultural Sciences , Nanjing , Jiangsu 210014 , People's Republic of China
| | - Ruijuan Ma
- Institute of Horticulture , Jiangsu Academy of Agricultural Sciences , Nanjing , Jiangsu 210014 , People's Republic of China
| | - Zhifang Yu
- College of Food Science and Engineering , Nanjing Agricultural University , Nanjing , Jiangsu 210095 , People's Republic of China
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59
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Abouzed TK, Contreras MDM, Sadek KM, Shukry M, H Abdelhady D, Gouda WM, Abdo W, Nasr NE, Mekky RH, Segura-Carretero A, Kahilo KAA, Abdel-Sattar E. Red onion scales ameliorated streptozotocin-induced diabetes and diabetic nephropathy in Wistar rats in relation to their metabolite fingerprint. Diabetes Res Clin Pract 2018; 140:253-264. [PMID: 29626589 DOI: 10.1016/j.diabres.2018.03.042] [Citation(s) in RCA: 47] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 10/07/2017] [Revised: 03/02/2018] [Accepted: 03/26/2018] [Indexed: 12/29/2022]
Abstract
AIM The present study was designed to investigate the effect of red onion scales extract (ROS) against diabetic nephropathy, in relation to its metabolic profiling. METHODS Four groups of male Wistar rats were assigned as follows; 1st untreated group, 2nd group (animals with diabetes) treated with streptozotocin (STZ, 50 mg/kg) IP, 3rd group co-treated with ROS (150 mg/kg + STZ, 50 mg/kg) and 4th group co-treated with ROS by a dose (300 mg/kg + STZ, 50 mg/kg) daily. After four weeks, random and fasting blood glucose (FBG) levels, serum insulin, advanced glycation end products (AGEs), urea, uric acid and inflammatory and fibrotic gene expression were evaluated. Moreover, histopathological examination of the renal tissues was performed. In addition, the metabolic profiling of ROS was performed via RP-HPLC-DAD-QTOF-MS and -MS/MS. RESULTS The metabolic profiling of ROS revealed that protocatechuic acid and cyanidin-3-O-glucoside were the predominant compounds among 32 metabolites identified in the extract. ROS treated groups showed improvement of FBG and AGEs levels, whereas serum insulin level showed significant elevation. In addition, down-regulation of inflammatory mRNA expression associated with the hyperglycemic condition and amelioration in histopathological alterations in kidney tissues were observed. CONCLUSION This study displayed the presence of 32 phenolic compounds in the ethanolic extract of ROS, a common by-product of the industrial production of onion in Egypt. This study proved the therapeutic potential of ROS as antidiabetic agent and its preventive effect against diabetic nephropathy. Therefore, this study represents a perspective of the utilization of food waste products.
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Affiliation(s)
- Tarek Kamal Abouzed
- Department of Biochemistry, Faculty of Veterinary Medicine, Kafr-Elsheikh University, 33516 Kafr-Elsheikh, Egypt
| | - María Del Mar Contreras
- Department of Analytical Chemistry, Faculty of Sciences, University of Granada, Avenida Fuentenueva s/n, 18071 Granada, Spain; Research and Development Functional Food Centre (CIDAF), Bioregiόn Building, Health Science Technological Park, Avenida del Conocimiento s/n, 18016 Granada, Spain
| | - Kadry Mohamed Sadek
- Department of Biochemistry, Faculty of Veterinary Medicine, Damanhur University, 22511 Damanhur, Egypt
| | - Moustafa Shukry
- Department of Physiology, Faculty of Veterinary Medicine, Kafr-Elsheikh University, 33516 Kafr-Elsheikh, Egypt
| | - Doaa H Abdelhady
- Department of Clinical Pathology, Faculty of Veterinary Medicine, Kafr-Elsheikh University, 33516 Kafr-Elsheikh, Egypt
| | - Wael Mohamed Gouda
- Department of Clinical Pathology, Faculty of Veterinary Medicine, Damanhur University, 22511 Damanhur, Egypt
| | - Walied Abdo
- Department of Pathology, Faculty of Veterinary Medicine, Kafr-Elsheikh University, 33516 Kafr-Elsheikh, Egypt
| | - Nasr Elsayed Nasr
- Department of Biochemistry, Faculty of Veterinary Medicine, Kafr-Elsheikh University, 33516 Kafr-Elsheikh, Egypt
| | - Reham Hassan Mekky
- Research and Development Functional Food Centre (CIDAF), Bioregiόn Building, Health Science Technological Park, Avenida del Conocimiento s/n, 18016 Granada, Spain; Department of Pharmacognosy, Faculty of Pharmacy, Egyptian Russian University, Badr City, Cairo-Suez Road, 11829 Cairo, Egypt
| | - Antonio Segura-Carretero
- Department of Analytical Chemistry, Faculty of Sciences, University of Granada, Avenida Fuentenueva s/n, 18071 Granada, Spain; Research and Development Functional Food Centre (CIDAF), Bioregiόn Building, Health Science Technological Park, Avenida del Conocimiento s/n, 18016 Granada, Spain
| | - Khaled Abdel-Aleim Kahilo
- Department of Biochemistry, Faculty of Veterinary Medicine, Kafr-Elsheikh University, 33516 Kafr-Elsheikh, Egypt
| | - Essam Abdel-Sattar
- Department of Pharmacognosy, Faculty of Pharmacy, Cairo University, Kasr El-Aini Street, 11562 Cairo, Egypt.
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60
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Akdeniz B, Sumnu G, Sahin S. Microencapsulation of phenolic compounds extracted from onion (Allium cepa
) skin. J FOOD PROCESS PRES 2018. [DOI: 10.1111/jfpp.13648] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Affiliation(s)
- Busra Akdeniz
- Department of Food Engineering; Middle East Technical University; Ankara 06800 Turkey
| | - Gulum Sumnu
- Department of Food Engineering; Middle East Technical University; Ankara 06800 Turkey
| | - Serpil Sahin
- Department of Food Engineering; Middle East Technical University; Ankara 06800 Turkey
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Comparative Evaluation of Soluble and Insoluble-Bound Phenolics and Antioxidant Activity of Two Chinese Mistletoes. Molecules 2018; 23:molecules23020359. [PMID: 29419760 PMCID: PMC6017001 DOI: 10.3390/molecules23020359] [Citation(s) in RCA: 20] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2017] [Revised: 02/02/2018] [Accepted: 02/06/2018] [Indexed: 02/08/2023] Open
Abstract
Mistletoes are used medicinally in order to treat various human illnesses. Few studies have reported on the phenolic content and antioxidant properties of Chinese mistletoes (CMs). In this work, the total phenolic content (TPC), total flavonoid content (TFC), and antioxidant activities of soluble and insoluble-bound phenolic extracts from CMs hosted by Camellia assamica (Mast.) Chang (CMC) and Pyrus, i, f. (CMP) were compared. Phenolic compounds in CMC and CMP were identified and quantified using high-performance liquid chromatography (HPLC). The results indicated that the TPC of soluble phenolic extracts was higher than insoluble-bound phenolic counterparts in both CMC and CMP. In addition, the TPC of soluble, insoluble-bound and total phenolic fractions (9.91 ± 0.23, 4.59 ± 0.27 and 14.50 ± 0.35 μmol ferulic acid equivalents per gram (FAE/g) dry sample) extracted from CMP were higher than those extracted from CMC. The soluble phenolic extracts in CMP showed higher antioxidant activities than those in CMC. Eighteen phenolic compounds from soluble and insoluble-bound phenolic extracts from the CMs were identified and quantified by HPLC. This study indicates that CMC and CMP, especially the latter, could be sources of antioxidants in human health care.
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62
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Encapsulation of extract prepared from irradiated onion scales in alginate beads: a potential functional food ingredient. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2017. [DOI: 10.1007/s11694-017-9699-7] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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63
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Asiah N, Djaeni M, Hii CL. Moisture Transport Mechanism and Drying Kinetic of Fresh Harvested Red Onion Bulbs under Dehumidified Air. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2017. [DOI: 10.1515/ijfe-2016-0401] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
Abstract
AbstractDrying plays an important role in post-harvest handling of onion for prolonging storage time. This research focuses on the drying studies of red onion bulbs using dehumidified air. The works were carried out by observing the microscopic structure of red onion bulbs layer and followed by developing mass transfer model for moisture diffusion during drying. Moisture diffusivity was estimated from drying experiments conducted at various temperatures (40, 50 and 60 °C) using the unsteady state solutions of Fick’s second law model. The diffusivity values were used to predict the drying kinetics as well as effective drying time for different air relative humidity. Results showed that combination of low relative humidity and low drying temperature significantly improved drying rate and reduced drying time.
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64
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Benítez V, Mollá E, Martín-Cabrejas MA, Aguilera Y, Esteban RM. Physicochemical properties and in vitro antidiabetic potential of fibre concentrates from onion by-products. J Funct Foods 2017. [DOI: 10.1016/j.jff.2017.06.045] [Citation(s) in RCA: 36] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022] Open
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65
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Majid I, Nanda V. Effect of sprouting on the physical properties, morphology and flowability of onion powder. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2017. [DOI: 10.1007/s11694-017-9586-2] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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66
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Wang Y, Zhao L, Wang C, Hu J, Guo X, Zhang D, Wu W, Zhou F, Ji B. Protective effect of quercetin and chlorogenic acid, two polyphenols widely present in edible plant varieties, on visible light-induced retinal degeneration in vivo. J Funct Foods 2017. [DOI: 10.1016/j.jff.2017.02.034] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022] Open
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67
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Manohar CM, Xue J, Murayyan A, Neethirajan S, Shi J. Antioxidant activity of polyphenols from Ontario grown onion varieties using pressurized low polarity water technology. J Funct Foods 2017. [DOI: 10.1016/j.jff.2017.01.037] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
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68
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Chen GL, Zhang X, Chen SG, Han MD, Gao YQ. Antioxidant activities and contents of free, esterified and insoluble-bound phenolics in 14 subtropical fruit leaves collected from the south of China. J Funct Foods 2017. [DOI: 10.1016/j.jff.2017.01.011] [Citation(s) in RCA: 34] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022] Open
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69
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Spirostanol saponins from Chinese onion ( Allium chinense ) exert pronounced anti-inflammatory and anti-proliferative activities. J Funct Foods 2016. [DOI: 10.1016/j.jff.2016.06.005] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022] Open
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70
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Wang YK, Zhang X, Chen GL, Yu J, Yang LQ, Gao YQ. Antioxidant property and their free, soluble conjugate and insoluble-bound phenolic contents in selected beans. J Funct Foods 2016. [DOI: 10.1016/j.jff.2016.04.026] [Citation(s) in RCA: 40] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022] Open
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71
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Babbar N, Baldassarre S, Maesen M, Prandi B, Dejonghe W, Sforza S, Elst K. Enzymatic production of pectic oligosaccharides from onion skins. Carbohydr Polym 2016; 146:245-52. [PMID: 27112872 DOI: 10.1016/j.carbpol.2016.03.011] [Citation(s) in RCA: 32] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2015] [Revised: 03/02/2016] [Accepted: 03/06/2016] [Indexed: 12/13/2022]
Abstract
Onion skins are evaluated as a new raw material for the enzymatic production of pectic oligosaccharides (POS) with a targeted degree of polymerization (DP). The process is based on a two-stage process consisting of a chelator-based crude pectin extraction followed by a controlled enzymatic hydrolysis. Treatment of the extracted crude onion skin's pectin with various enzymes (EPG-M2, Viscozyme and Pectinase) shows that EPG-M2 is the most appropriate enzyme for tailored POS production. The experiments reveal that the highest amount of DP2 and DP3 is obtained at a time scale of 75-90min with an EPG-M2 concentration of 26IU/mL. At these conditions the production amounts 2.5-3.0% (w/w) d.m for DP2 and 5.5-5.6% (w/w) d.m for DP3 respectively. In contrast, maximum DP4 production of 5.2-5.5% (w/w) d.m. is obtained with 5.2IU/mL at a time scale of 15-30min. Detailed LC-MS analysis reveals the presence of more methylated oligomers compared to acetylated forms in the digests.
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Affiliation(s)
- Neha Babbar
- Separation & Conversion Technology, VITO-Flemish Institute for Technological Research, Boeretang 200, 2400 Mol, Belgium; Department of Food Science, Parco Area delle Scienze 59 a, University Campus, I-43124 Parma, Italy
| | - Stefania Baldassarre
- Department of Food Science, Parco Area delle Scienze 59 a, University Campus, I-43124 Parma, Italy
| | - Miranda Maesen
- Separation & Conversion Technology, VITO-Flemish Institute for Technological Research, Boeretang 200, 2400 Mol, Belgium
| | - Barbara Prandi
- Department of Food Science, Parco Area delle Scienze 59 a, University Campus, I-43124 Parma, Italy
| | - Winnie Dejonghe
- Separation & Conversion Technology, VITO-Flemish Institute for Technological Research, Boeretang 200, 2400 Mol, Belgium
| | - Stefano Sforza
- Department of Food Science, Parco Area delle Scienze 59 a, University Campus, I-43124 Parma, Italy
| | - Kathy Elst
- Separation & Conversion Technology, VITO-Flemish Institute for Technological Research, Boeretang 200, 2400 Mol, Belgium.
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Pang D, You L, Li T, Zhou L, Sun-Waterhouse D, Liu RH. Phenolic profiles and chemical- or cell-based antioxidant activities of four star fruit (Averrhoa carambola) cultivars. RSC Adv 2016. [DOI: 10.1039/c6ra15692d] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022] Open
Abstract
Phenolic profiles and chemical- or cell-based antioxidant activities of differentAverrhoa carambolacultivars cultivated in South China.
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Affiliation(s)
- Daorui Pang
- School of Food Science and Engineering
- South China University of Technology
- Guangzhou
- People's Republic of China
- Center of Guangdong Food Green Processing and Nutrition Regulation Engineering Technology
| | - Lijun You
- School of Food Science and Engineering
- South China University of Technology
- Guangzhou
- People's Republic of China
- Center of Guangdong Food Green Processing and Nutrition Regulation Engineering Technology
| | - Tong Li
- Department of Food Science
- Cornell University
- Ithaca
- USA
| | - Lin Zhou
- School of Food Science and Engineering
- South China University of Technology
- Guangzhou
- People's Republic of China
- Guangdong Province Key Laboratory for Biotechnology Drug Candidates
| | - Dongxiao Sun-Waterhouse
- School of Food Science and Engineering
- South China University of Technology
- Guangzhou
- People's Republic of China
| | - Rui Hai Liu
- Department of Food Science
- Cornell University
- Ithaca
- USA
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74
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Wu CH, Shieh TM, Wang KL, Huang TC, Hsia SM. Quercetin, a main flavonoid in onion, inhibits the PGF2α-induced uterine contraction in vitro and in vivo. J Funct Foods 2015. [DOI: 10.1016/j.jff.2015.09.028] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023] Open
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75
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Majid I, Dhatt AS, Sharma S, Nayik GA, Nanda V. Effect of sprouting on physicochemical, antioxidant and flavonoid profile of onion varieties. Int J Food Sci Technol 2015. [DOI: 10.1111/ijfs.12963] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Ishrat Majid
- Department of Food Engineering and Technology; Sant Longowal Institute of Engineering & Technology (Deemed University); Longowal-148106 Distt. Sangrur Punjab India
| | - Ajmer Singh Dhatt
- Department of Vegetable Science; Punjab Agricultural University; Ludhiana-141004 India
| | - Savita Sharma
- Department of Food Science and Technology; Punjab Agricultural University; Ludhiana-141004 India
| | - Gulzar Ahmad Nayik
- Department of Food Engineering and Technology; Sant Longowal Institute of Engineering & Technology (Deemed University); Longowal-148106 Distt. Sangrur Punjab India
| | - Vikas Nanda
- Department of Food Engineering and Technology; Sant Longowal Institute of Engineering & Technology (Deemed University); Longowal-148106 Distt. Sangrur Punjab India
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76
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Liu H, Cao J, Jiang W. Evaluation and comparison of vitamin C, phenolic compounds, antioxidant properties and metal chelating activity of pulp and peel from selected peach cultivars. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2015.04.052] [Citation(s) in RCA: 100] [Impact Index Per Article: 11.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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77
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Dietary organosulfur compounds from garlic and cruciferous vegetables as potent hypochlorite scavengers. J Funct Foods 2015. [DOI: 10.1016/j.jff.2014.07.001] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
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78
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Extracts and flavonoids from onion inhibit the intestinal sodium-coupled glucose transporter 1 (SGLT1) in vitro but show no anti-hyperglycaemic effects in vivo in normoglycaemic mice and human volunteers. J Funct Foods 2015. [DOI: 10.1016/j.jff.2015.06.037] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022] Open
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79
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Alshikh N, de Camargo AC, Shahidi F. Phenolics of selected lentil cultivars: Antioxidant activities and inhibition of low-density lipoprotein and DNA damage. J Funct Foods 2015. [DOI: 10.1016/j.jff.2015.05.018] [Citation(s) in RCA: 56] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022] Open
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80
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Phenolics and polyphenolics in foods, beverages and spices: Antioxidant activity and health effects – A review. J Funct Foods 2015. [DOI: 10.1016/j.jff.2015.06.018] [Citation(s) in RCA: 1440] [Impact Index Per Article: 160.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023] Open
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81
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Kobori M, Takahashi Y, Akimoto Y, Sakurai M, Matsunaga I, Nishimuro H, Ippoushi K, Oike H, Ohnishi-Kameyama M. Chronic high intake of quercetin reduces oxidative stress and induces expression of the antioxidant enzymes in the liver and visceral adipose tissues in mice. J Funct Foods 2015. [DOI: 10.1016/j.jff.2015.04.006] [Citation(s) in RCA: 46] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023] Open
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82
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Sato A, Zhang T, Yonekura L, Tamura H. Antiallergic activities of eleven onions (Allium cepa) were attributed to quercetin 4′-glucoside using QuEChERS method and Pearson's correlation coefficient. J Funct Foods 2015. [DOI: 10.1016/j.jff.2015.02.029] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023] Open
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83
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Wiczkowski W, Szawara-Nowak D, Topolska J, Olejarz K, Zieliński H, Piskuła MK. Metabolites of dietary quercetin: Profile, isolation, identification, and antioxidant capacity. J Funct Foods 2014. [DOI: 10.1016/j.jff.2014.09.013] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022] Open
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84
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Işık N, Alteheld B, Kühn S, Schulze-Kaysers N, Kunz B, Wollseifen HR, Stehle P, Lesser S. Polyphenol release from protein and polysaccharide embedded plant extracts during in vitro digestion. Food Res Int 2014. [DOI: 10.1016/j.foodres.2014.02.012] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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85
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Chinembiri TN, du Plessis LH, Gerber M, Hamman JH, du Plessis J. Review of natural compounds for potential skin cancer treatment. Molecules 2014; 19:11679-721. [PMID: 25102117 PMCID: PMC6271439 DOI: 10.3390/molecules190811679] [Citation(s) in RCA: 166] [Impact Index Per Article: 16.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/03/2014] [Revised: 07/17/2014] [Accepted: 07/23/2014] [Indexed: 02/07/2023] Open
Abstract
Most anti-cancer drugs are derived from natural resources such as marine, microbial and botanical sources. Cutaneous malignant melanoma is the most aggressive form of skin cancer, with a high mortality rate. Various treatments for malignant melanoma are available, but due to the development of multi-drug resistance, current or emerging chemotherapies have a relatively low success rates. This emphasizes the importance of discovering new compounds that are both safe and effective against melanoma. In vitro testing of melanoma cell lines and murine melanoma models offers the opportunity for identifying mechanisms of action of plant derived compounds and extracts. Common anti-melanoma effects of natural compounds include potentiating apoptosis, inhibiting cell proliferation and inhibiting metastasis. There are different mechanisms and pathways responsible for anti-melanoma actions of medicinal compounds such as promotion of caspase activity, inhibition of angiogenesis and inhibition of the effects of tumor promoting proteins such as PI3-K, Bcl-2, STAT3 and MMPs. This review thus aims at providing an overview of anti-cancer compounds, derived from natural sources, that are currently used in cancer chemotherapies, or that have been reported to show anti-melanoma, or anti-skin cancer activities. Phytochemicals that are discussed in this review include flavonoids, carotenoids, terpenoids, vitamins, sulforaphane, some polyphenols and crude plant extracts.
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Affiliation(s)
- Tawona N Chinembiri
- Centre of Excellence for Pharmaceutical Sciences, North-West University, Private Bag X6001, Potchefstroom 2520, South Africa.
| | - Lissinda H du Plessis
- Centre of Excellence for Pharmaceutical Sciences, North-West University, Private Bag X6001, Potchefstroom 2520, South Africa.
| | - Minja Gerber
- Centre of Excellence for Pharmaceutical Sciences, North-West University, Private Bag X6001, Potchefstroom 2520, South Africa.
| | - Josias H Hamman
- Centre of Excellence for Pharmaceutical Sciences, North-West University, Private Bag X6001, Potchefstroom 2520, South Africa.
| | - Jeanetta du Plessis
- Centre of Excellence for Pharmaceutical Sciences, North-West University, Private Bag X6001, Potchefstroom 2520, South Africa.
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86
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Lin YC, Yu CP, Lin SP, Hsu PW, Chao PDL, Hou YC, Juang SH. Potential modulation on BCRP and MRP 4 by onion: in vivo and ex-vivo studies. J Funct Foods 2014. [DOI: 10.1016/j.jff.2014.03.023] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022] Open
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87
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Antioxidant activities of onion (Allium cepa L.) peel extracts produced by ethanol, hot water, and subcritical water extraction. Food Sci Biotechnol 2014. [DOI: 10.1007/s10068-014-0084-6] [Citation(s) in RCA: 43] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022] Open
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88
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Acosta-Estrada BA, Gutiérrez-Uribe JA, Serna-Saldívar SO. Bound phenolics in foods, a review. Food Chem 2013; 152:46-55. [PMID: 24444905 DOI: 10.1016/j.foodchem.2013.11.093] [Citation(s) in RCA: 651] [Impact Index Per Article: 59.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/18/2013] [Revised: 11/04/2013] [Accepted: 11/18/2013] [Indexed: 11/30/2022]
Abstract
Among phytochemicals, phenolic compounds have been extensively researched due to their diverse health benefits. Phenolic compounds occur mostly as soluble conjugates and insoluble forms, covalently bound to sugar moieties or cell wall structural components. Absorption mechanisms for bound phenolic compounds in the gastrointestinal tract greatly depend on the liberation of sugar moieties. Food processes such as fermentation, malting, thermoplastic extrusion or enzymatic, alkaline and acid hydrolyses occasionally assisted with microwave or ultrasound have potential to release phenolics associated to cell walls. Different kinds of wet chemistry methodologies to release and detect bound phenolic have been developed. These include harsh heat treatments, chemical modifications or biocatalysis. New protocols for processing and determining phenolics in food matrices must be devised in order to release bound phenolics and for quality control in the growing functional food industry.
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Affiliation(s)
- Beatriz A Acosta-Estrada
- Centro de Biotecnología-FEMSA, School of Biotechnology and Foods, Tecnológico de Monterrey-Campus Monterrey, Av. Eugenio Garza Sada 2501, Monterrey, N.L. C.P. 64849, Mexico
| | - Janet A Gutiérrez-Uribe
- Centro de Biotecnología-FEMSA, School of Biotechnology and Foods, Tecnológico de Monterrey-Campus Monterrey, Av. Eugenio Garza Sada 2501, Monterrey, N.L. C.P. 64849, Mexico.
| | - Sergio O Serna-Saldívar
- Centro de Biotecnología-FEMSA, School of Biotechnology and Foods, Tecnológico de Monterrey-Campus Monterrey, Av. Eugenio Garza Sada 2501, Monterrey, N.L. C.P. 64849, Mexico
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89
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Govardhan Singh R, Negi PS, Radha C. Phenolic composition, antioxidant and antimicrobial activities of free and bound phenolic extracts of Moringa oleifera seed flour. J Funct Foods 2013. [DOI: 10.1016/j.jff.2013.09.009] [Citation(s) in RCA: 141] [Impact Index Per Article: 12.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022] Open
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90
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Jemia MB, Tundis R, Maggio A, Rosselli S, Senatore F, Menichini F, Bruno M, Kchouk M, Loizzo M. NMR-based quantification of rosmarinic and carnosic acids, GC–MS profile and bioactivity relevant to neurodegenerative disorders of Rosmarinus officinalis L. extracts. J Funct Foods 2013. [DOI: 10.1016/j.jff.2013.09.008] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022] Open
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