101
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Reviews on Mechanisms of In Vitro Antioxidant Activity of Polysaccharides. OXIDATIVE MEDICINE AND CELLULAR LONGEVITY 2015; 2016:5692852. [PMID: 26682009 PMCID: PMC4670676 DOI: 10.1155/2016/5692852] [Citation(s) in RCA: 320] [Impact Index Per Article: 35.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 05/09/2015] [Revised: 07/29/2015] [Accepted: 08/06/2015] [Indexed: 11/18/2022]
Abstract
It is widely acknowledged that the excessive reactive oxygen species (ROS) or reactive nitrogen species (RNS) induced oxidative stress will cause significant damage to cell structure and biomolecular function, directly or indirectly leading to a number of diseases. The overproduction of ROS/RNS will be balanced by nonenzymatic antioxidants and antioxidant enzymes. Polysaccharide or glycoconjugates derived from natural products are of considerable interest from the viewpoint of potent in vivo and in vitro antioxidant activities recently. Particularly, with regard to the in vitro antioxidant systems, polysaccharides are considered as effective free radical scavenger, reducing agent, and ferrous chelator in most of the reports. However, the underlying mechanisms of these antioxidant actions have not been illustrated systematically and sometimes controversial results appeared among various literatures. To address this issue, we summarized the latest discoveries and advancements in the study of antioxidative polysaccharides and gave a detailed description of the possible mechanisms.
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102
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Oliveira A, Ruiz-Henestrosa VMP, von Staszewski M, Pilosof AM, Pintado M. Behaviour of cyanidin-3-glucoside, β-lactoglobulin and polysaccharides nanoparticles in bulk and oil-in-water interfaces. Carbohydr Polym 2015; 132:460-71. [DOI: 10.1016/j.carbpol.2015.05.072] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/17/2015] [Revised: 05/25/2015] [Accepted: 05/26/2015] [Indexed: 12/29/2022]
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103
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Yu L, Beta T. Identification and Antioxidant Properties of Phenolic Compounds during Production of Bread from Purple Wheat Grains. Molecules 2015; 20:15525-49. [PMID: 26343616 PMCID: PMC6331915 DOI: 10.3390/molecules200915525] [Citation(s) in RCA: 47] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2015] [Revised: 08/10/2015] [Accepted: 08/14/2015] [Indexed: 11/22/2022] Open
Abstract
Phenolic profiles and antioxidant properties of purple wheat varieties were investigated to document the effects of bread-making. Bread crust and crumb along with samples collected after mixing, 30 min fermenting, 65 min fermenting, and baking were examined. Free phenolic content (105.4 to 113.2 mg FAE/100 g) significantly (p < 0.05) increased during mixing, fermenting, and baking (65% to 68%). Bound phenolics slightly (p > 0.05) decreased after 30 min fermentation (7% to 9%) compared to the dough after mixing, but increased significantly (p < 0.05) during 65 min fermenting and baking (16% to 27%). Their antioxidant activities followed a similar trend as observed for total phenolic content. The bread crust demonstrated increased free (103% to 109%) but decreased bound (2% to 3%) phenolic content, whereas bread crumb exhibited a reversal of these results. Total anthocyanin content (TAC) significantly (p < 0.05) decreased by 21% after mixing; however, it gradually increased to 90% of the original levels after fermenting. Baking significantly (p < 0.05) decreased TAC by 55%, resulting in the lowest value for bread crust (0.8 to 4.4 mg cyn-3-glu equiv./100 g). p-Hydroxybenzoic, vanillic, p-coumaric, and ferulic acids were detected in free-phenolic extracts, while protocatechuic, caffeic syringic, and sinapic were additional acids in bound-phenolic extracts. Cyanidin-3-glucoside was the detectable anthocyanin in purple wheat. Bread-making significantly (p < 0.05) increased the phenolic content and antioxidant activities; however, it compromised the anthocyanin content of purple wheat bread.
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Affiliation(s)
- Lilei Yu
- Department of Food Science, University of Manitoba, Winnipeg, MB R3T 2N2, Canada.
| | - Trust Beta
- Department of Food Science, University of Manitoba, Winnipeg, MB R3T 2N2, Canada.
- Richardson Centre for Functional Foods & Nutraceuticals, University of Manitoba, Smartpark, Winnipeg, MB R3T 2N2, Canada.
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104
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Bordiga M, Travaglia F, Locatelli M, Arlorio M, Coïsson JD. Spent grape pomace as a still potential by-product. Int J Food Sci Technol 2015. [DOI: 10.1111/ijfs.12853] [Citation(s) in RCA: 28] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Matteo Bordiga
- Dipartimento di Scienze del Farmaco; Universita’ degli Studi del Piemonte Orientale “A. Avogadro”; Largo Donegani 2 28100 Novara Italy
| | - Fabiano Travaglia
- Dipartimento di Scienze del Farmaco; Universita’ degli Studi del Piemonte Orientale “A. Avogadro”; Largo Donegani 2 28100 Novara Italy
| | - Monica Locatelli
- Dipartimento di Scienze del Farmaco; Universita’ degli Studi del Piemonte Orientale “A. Avogadro”; Largo Donegani 2 28100 Novara Italy
| | - Marco Arlorio
- Dipartimento di Scienze del Farmaco; Universita’ degli Studi del Piemonte Orientale “A. Avogadro”; Largo Donegani 2 28100 Novara Italy
| | - Jean Daniel Coïsson
- Dipartimento di Scienze del Farmaco; Universita’ degli Studi del Piemonte Orientale “A. Avogadro”; Largo Donegani 2 28100 Novara Italy
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105
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Padayachee A, Day L, Howell K, Gidley MJ. Complexity and health functionality of plant cell wall fibers from fruits and vegetables. Crit Rev Food Sci Nutr 2015; 57:59-81. [DOI: 10.1080/10408398.2013.850652] [Citation(s) in RCA: 109] [Impact Index Per Article: 12.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Affiliation(s)
- A. Padayachee
- Department of Agriculture and Food Systems, Melbourne School of Land and Environment, The University of Melbourne, Parkville, Victoria, Australia
| | - L. Day
- CSIRO Animal, Food and Health Sciences, Werribee, Victoria, Australia
| | - K. Howell
- Department of Agriculture and Food Systems, Melbourne School of Land and Environment, The University of Melbourne, Parkville, Victoria, Australia
| | - M. J. Gidley
- ARC Centre of Excellence in Plant Cell Walls, Centre for Nutrition and Food Sciences, Queensland Agriculture and Food Innovation, The University of Queensland, St. Lucia, Queensland, Australia
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106
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Abstract
Astringency is one of the most important components of fruit oral sensory quality. Astringency mainly comes from tannins and other polyphenolic compounds and causes the drying, roughening and puckering of the mouth epithelia attributed to the interaction between tannins and salivary proteins. There is growing interest in the study of fruit astringency because of the healthy properties of astringent substances found in fruit, including antibacterial, antiviral, anti-inflammatory, antioxidant, anticarcinogenic, antiallergenic, hepatoprotective, vasodilating and antithrombotic activities. This review will focus mainly on the relationship between tannin structure and the astringency sensation as well as the biosynthetic pathways of astringent substances in fruit and their regulatory mechanisms.
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107
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Apolinar-Valiente R, Romero-Cascales I, Gómez-Plaza E, López-Roca JM, Ros-García JM. The composition of cell walls from grape marcs is affected by grape origin and enological technique. Food Chem 2015; 167:370-7. [DOI: 10.1016/j.foodchem.2014.07.030] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/17/2014] [Revised: 06/02/2014] [Accepted: 07/05/2014] [Indexed: 10/25/2022]
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108
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Ruiz-Garcia Y, Smith PA, Bindon KA. Selective extraction of polysaccharide affects the adsorption of proanthocyanidin by grape cell walls. Carbohydr Polym 2014; 114:102-114. [DOI: 10.1016/j.carbpol.2014.07.024] [Citation(s) in RCA: 65] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/24/2014] [Revised: 07/02/2014] [Accepted: 07/03/2014] [Indexed: 11/30/2022]
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109
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110
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Kebe M, Renard CMCG, Amani GNG, Maingonnat JF. Kinetics of apple polyphenol diffusion in solutions with different osmotic strengths. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:9841-9847. [PMID: 25213754 DOI: 10.1021/jf503100d] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/03/2023]
Abstract
Fruits contain polyphenols, widespread antioxidants beneficial for human health. Their mass transfer was studied during the leaching of apple slices immersed in mannitol solutions with ranging concentrations (0, 0.2, 0.4, and 0.6 M). The solution of Fick's law for unsteady mass transfer in planar configuration was used to calculate apparent diffusivity (De). Polyphenols were quantified by high-performance liquid chromatography for each immersion time. Leaching from raw apple tissues occurred only when cell integrity was lost, here at a certain level of difference in osmotic pressure. Different diffusivity values were found in the two apple varieties. Values of De either decreased from 0.2 to 0.1 × 10(-9) and 0.2 × 10(-9) m(2) s(-1) for Golden Delicious and Granny Smith, respectively, or were not determined when the mannitol concentration increased from 0 to 0.6 M. The osmotic strength of the solution strongly impacted the leaching rate of polyphenols from apple cells. The structure of the polyphenols also affected De, with low values for procyanidins.
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Affiliation(s)
- M Kebe
- UMR408 Sécurité Qualité des Produits d'Origine Végétale (SQPOV), INRA , 84914 Avignon, France
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111
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Binding of dietary polyphenols to cellulose: structural and nutritional aspects. Food Chem 2014; 171:388-96. [PMID: 25308685 DOI: 10.1016/j.foodchem.2014.08.118] [Citation(s) in RCA: 111] [Impact Index Per Article: 11.1] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2014] [Revised: 08/22/2014] [Accepted: 08/29/2014] [Indexed: 11/22/2022]
Abstract
The interactions between polyphenols and plant fibres play an important role in controlling the release of phenolic compounds from food matrices for absorption in the gastrointestinal tract. This study probed the molecular interactions of diverse polyphenols with cellulose fibres by using a pure cellulose-producing bacterial model. Alkali treatment of bacterial cellulose was an effective method for obtaining a high purity cellulose model for study of polyphenol binding. Representatives of different polyphenol classes all bound to cellulose spontaneously, rapidly, and to comparable extents (up to 60% w/w of cellulose). Langmuir binding isotherms were applied to determine quantitative aspects of the adsorption at equilibrium. The study indicated that binding was similar on a molar basis for ferulic acid, gallic acid, catechin and cyanidin-3-glucoside (but lower for chlorogenic acid), with the native charge of polyphenols a secondary factor in the interactions between polyphenols and cellulose.
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112
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Springer LF, Sacks GL. Protein-precipitable tannin in wines from Vitis vinifera and interspecific hybrid grapes (Vitis ssp.): differences in concentration, extractability, and cell wall binding. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:7515-7523. [PMID: 25017417 DOI: 10.1021/jf5023274] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/03/2023]
Abstract
Although they possess significant viticultural advantages, interspecific hybrid grapes (Vitis spp.) are reported to produce wine with lower tannin concentrations than European wine varieties (Vitis vinifera). However, extensive quantitative data on this phenomenon as well as mechanistic explanations for these differences are lacking. A survey of primarily commercial wines from the Finger Lakes American Viticultural Area (New York) using a protein precipitation method determined that hybrid-based wines had >4-fold lower tannin concentrations than vinifera wines. To elucidate factors responsible for differences in wine tannin, 24 wines were produced from both red hybrid and vinifera cultivars under identical conditions. Lower wine tannin in French-American hybrid- than vinifera-based wines could be partially explained by lower grape tannin. However, experiments in which cell wall material was incubated with tannin indicated that cell wall binding may be of equal or greater importance in explaining lower wine tannin concentrations in hybrid-based wines. Subsequent characterization of cell wall material revealed that protein in flesh cell walls and, to a lesser extent, pectin in skin cell walls were correlated with cell wall binding.
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Affiliation(s)
- Lindsay F Springer
- Department of Food Science, Cornell University , 630 West North Street, Geneva, New York 14456, United States
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113
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Jiménez-Escrig A. Dietary Fiber and Its Polyphenol Cotravelers in Healthy Eating: Seeking the Key Component in Apple Fruit. POLYSACCHARIDES 2014. [DOI: 10.1201/b17121-3] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023] Open
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114
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Bautista-Ortín AB, Cano-Lechuga M, Ruiz-García Y, Gómez-Plaza E. Interactions between grape skin cell wall material and commercial enological tannins. Practical implications. Food Chem 2014; 152:558-65. [DOI: 10.1016/j.foodchem.2013.12.009] [Citation(s) in RCA: 33] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2013] [Revised: 11/28/2013] [Accepted: 12/03/2013] [Indexed: 10/25/2022]
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115
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Optimization of the extraction of apple monomeric phenolics based on response surface methodology: Comparison of pressurized liquid–solid extraction and manual-liquid extraction. J Food Compost Anal 2014. [DOI: 10.1016/j.jfca.2014.01.005] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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116
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Verdu CF, Childebrand N, Marnet N, Lebail G, Dupuis F, Laurens F, Guilet D, Guyot S. Polyphenol variability in the fruits and juices of a cider apple progeny. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2014; 94:1305-1314. [PMID: 24115016 DOI: 10.1002/jsfa.6411] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/11/2013] [Revised: 05/30/2013] [Accepted: 10/01/2013] [Indexed: 06/02/2023]
Abstract
BACKGROUND Polyphenols have a favourable antioxidant potential on human health, suggesting that their high content in apple is responsible for the beneficial effects of apple consumption. They are also linked to the quality of apple juices and ciders since they are predominantly responsible for astringency, bitterness and colour. Major phenolic compounds were quantified by liquid chromatography in fruits and juices from a cider apple progeny harvested for 3 years. The total content of procyanidins and their average degree of polymerisation (DPn) were also determined in fruits by phloroglucinolysis. Variability and extraction yield of these compounds were determined. RESULTS The variability observed in the progeny was representative of the variability observed in many cider apple varieties. Hydroxycinnamic acids were the most extractable group, with an average extraction yield of 67%, whereas flavonols and anthocyanins were the least. CONCLUSION This study is the first to introduce variability and extraction yields of the main phenolic compounds in both fruits and juices of a cider apple progeny. This dataset will be used for an upcoming QTL mapping study, an original approach that has never been undertaken for cider apple.
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Affiliation(s)
- Cindy F Verdu
- Université d'Angers, EA 921, Laboratoire de Substances d'Origine Naturelle et Analogues Structuraux, SFR 4207 QUASAV, PRES L'UNAM, 49045, Angers, France; Université d'Angers, UMR1345, Institut de Recherche en Horticulture et Semences, SFR 4207 QUASAV, PRES L'UNAM, 49045, Angers, France; AgroCampus-Ouest, UMR1345, Institut de Recherche en Horticulture et Semences, 49045, Angers, France; INRA, UMR1345, Institut de Recherche en Horticulture et Semences, 49071, Beaucouzé, France
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117
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Cholet C, Delsart C, Petrel M, Gontier E, Grimi N, L'hyvernay A, Ghidossi R, Vorobiev E, Mietton-Peuchot M, Gény L. Structural and biochemical changes induced by pulsed electric field treatments on Cabernet Sauvignon grape berry skins: impact on cell wall total tannins and polysaccharides. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:2925-34. [PMID: 24617601 DOI: 10.1021/jf404804d] [Citation(s) in RCA: 42] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/04/2023]
Abstract
Pulsed electric field (PEF) treatment is an emerging technology that is arousing increasing interest in vinification processes for its ability to enhance polyphenol extraction performance. The aim of this study was to investigate the effects of PEF treatment on grape skin histocytological structures and on the organization of skin cell wall polysaccharides and tannins, which, until now, have been little investigated. This study relates to the effects of two PEF treatments on harvested Cabernet Sauvignon berries: PEF1 (medium strength (4 kV/cm); short duration (1 ms)) and PEF2 (low intensity (0.7 kV/cm); longer duration (200 ms)). Histocytological observations and the study of levels of polysaccharidic fractions and total amounts of tannins allowed differentiation between the two treatments. Whereas PEF1 had little effect on the polyphenol structure and pectic fraction, PEF2 profoundly modified the organization of skin cell walls. Depending on the PEF parameters, cell wall structure was differently affected, providing variable performance in terms of polyphenol extraction and wine quality.
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Affiliation(s)
- Céline Cholet
- Université de Bordeaux, Institut des Sciences de la Vigne et du Vin , EA 4577, Unité de recherche œnologie, France
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118
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Rustioni L, Fiori S, Failla O. Evaluation of tannins interactions in grape (Vitis vinifera L.) skins. Food Chem 2014; 159:323-7. [PMID: 24767062 DOI: 10.1016/j.foodchem.2014.03.027] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/20/2014] [Revised: 03/03/2014] [Accepted: 03/08/2014] [Indexed: 10/25/2022]
Abstract
Tannins have a central role in grapevine berries both for their physiological and enological implications. In the skin tissue they can be in vacuolar solution, or associated to the cell walls through weak or strong physicochemical interactions. The present work aims to separate vacuolar, non-covalently and covalently bonded tannins fractions. A specific extraction procedure was developed. A first extraction in ethanol at low temperature allowed the quantification of vacuolar tannins. An urea treatment followed by an ethanol extraction at room temperature was able to separate non-covalently bonded compounds. Finally an acid catalysis was used to break down proanthocyanidin covalent bonds. The method was validated on ripe grape samples of three cultivars, on berries developed in two sun exposure conditions. The Ethephon treatment effect was also evaluated. Beside the method development, a preliminary evaluation of the cultivar, exposition and Ethephon treatment effects are discussed.
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Affiliation(s)
- Laura Rustioni
- Università degli Studi di Milano, CIRIVE - Centro Interdipartimentale di ricerca per l'innovazione in Viticoltura ed Enologia, via Celoria 2, I-20133 Milano, Italy.
| | - Simone Fiori
- Università degli Studi di Milano, CIRIVE - Centro Interdipartimentale di ricerca per l'innovazione in Viticoltura ed Enologia, via Celoria 2, I-20133 Milano, Italy.
| | - Osvaldo Failla
- Università degli Studi di Milano, CIRIVE - Centro Interdipartimentale di ricerca per l'innovazione in Viticoltura ed Enologia, via Celoria 2, I-20133 Milano, Italy.
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119
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Bindon KA, Madani SH, Pendleton P, Smith PA, Kennedy JA. Factors affecting skin tannin extractability in ripening grapes. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:1130-1141. [PMID: 24432763 DOI: 10.1021/jf4050606] [Citation(s) in RCA: 63] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/03/2023]
Abstract
The acetone-extractable (70% v/v) skin tannin content of Vitis vinifera L. cv. Cabernet Sauvignon grapes was found to increase during late-stage ripening. Conversely, skin tannin content determined following ethanol extraction (10, 20, and 50% v/v) did not consistently reflect this trend. The results indicated that a fraction of tannin became less extractable in aqueous ethanol during ripening. Skin cell walls were observed to become more porous during ripening, which may facilitate the sequestering of tannin as an adsorbed fraction within cell walls. For ethanol extracts, tannin molecular mass increased with advancing ripeness, even when extractable tannin content was constant, but this effect was negligible in acetone extracts. Reconstitution experiments with isolated skin tannin and cell wall material indicated that the selectivity of tannin adsorption by cell walls changed as tannin concentration increased. Tannin concentration, tannin molecular mass, and cell wall porosity are discussed as factors that may influence skin tannin extractability.
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Affiliation(s)
- Keren A Bindon
- The Australian Wine Research Institute , P.O. Box 197, Glen Osmond, SA 5064, Australia
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120
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Casassa LF, Harbertson JF. Extraction, evolution, and sensory impact of phenolic compounds during red wine maceration. Annu Rev Food Sci Technol 2014; 5:83-109. [PMID: 24422589 DOI: 10.1146/annurev-food-030713-092438] [Citation(s) in RCA: 74] [Impact Index Per Article: 7.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Abstract
We review the extraction into wine and evolution of major phenolic classes of sensory relevance. We present a historical background to highlight that previously established aspects of phenolic extraction and retention into red wine are still subjects of much research. We argue that management of the maceration length is one of the most determining factors in defining the proportion and chemical fate of phenolic compounds in wine. The extraction of anthocyanins, flavonols, flavan-3-ols, and oligomeric and polymeric proanthocyanidins (PAs) is discussed in the context of their individual extraction patterns but also with regard to their interaction with other wine components. The same approach is followed to present the sensory implications of phenolic and phenolic-derived compounds in wine. Overall, we conclude that the chemical diversity of phenolic compounds in grapes is further enhanced as soon as vacuolar and pulp components are released upon crushing, adding a variety of new sensory dimensions to the already present chemical diversity. Polymeric pigments formed by the covalent reaction of anthocyanin and PAs are good candidates to explain some of the observed sensory changes in the color, taste, and mouthfeel attributes of red wines during maceration and aging.
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Affiliation(s)
- L Federico Casassa
- Wine Research Center, Estación Experimental Agropecuaria Mendoza, Instituto Nacional de Tecnología Agropecuaria (INTA), Luján de Cuyo, 5507 Mendoza, Argentina
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121
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Antioxidant property and storage stability of quince juice phenolic compounds. Food Chem 2013; 152:261-70. [PMID: 24444935 DOI: 10.1016/j.foodchem.2013.11.124] [Citation(s) in RCA: 32] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/23/2013] [Revised: 11/20/2013] [Accepted: 11/22/2013] [Indexed: 11/20/2022]
Abstract
The aim of this study was to characterise, in depth, 11 quince cultivars to provide data for their industrial processing into high-quality juices. Polyphenolic composition analyses (identification and quantification), soluble fraction of procyanidins, antioxidant capacity assays and cluster analysis were measured. A total of 19 kinds of polyphenolic compounds were the following in the juices: before and after 6 month of storage time at 4 and 30 °C. Large variations in polyphenolic compounds content were found as affected by quince cultivar. The total phenolics determined by UPLC ranged from 4045 mg to 721 mg/100 mL of juices, and was high correlated with antioxidant activity. During 6 months of storage a significant change was observed in the content of polyphenols, especially in procyanidins (37% and 55%, respectively). This result may be useful for the juice industry as a starting point for the development of tasty quince juices with high levels of bioactive compounds.
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122
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Sun-Waterhouse D, Jin D, Waterhouse GI. Effect of adding elderberry juice concentrate on the quality attributes, polyphenol contents and antioxidant activity of three fibre-enriched pastas. Food Res Int 2013. [DOI: 10.1016/j.foodres.2013.08.035] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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123
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Interaction of plant phenols with food macronutrients: characterisation and nutritional-physiological consequences. Nutr Res Rev 2013; 27:1-15. [PMID: 24169001 DOI: 10.1017/s095442241300019x] [Citation(s) in RCA: 64] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
Abstract
Polyphenols are dietary constituents of plants associated with health-promoting effects. In the human diet, polyphenols are generally consumed in foods along with macronutrients. Because the health benefits of polyphenols are critically determined by their bioavailability, the effect of interactions between plant phenols and food macronutrients is a very important topic. In the present review, we summarise current knowledge, with a special focus on the in vitro and in vivo effects of food macronutrients on the bioavailability and bioactivity of polyphenols. The mechanisms of interactions between polyphenols and food macronutrients are also discussed. The evidence collected in the present review suggests that when plant phenols are consumed along with food macronutrients, the bioavailability and bioactivity of polyphenols can be significantly affected. The protein-polyphenol complexes can significantly change the plasma kinetics profile but do not affect the absorption of polyphenols. Carbohydrates can enhance the absorption and extend the time needed to reach a maximal plasma concentration of polyphenols, and fats can enhance the absorption and change the absorption kinetics of polyphenols. Moreover, as highlighted in the present review, not only a nutrient alone but also certain synergisms between food macronutrients have a significant effect on the bioavailability and biological activity of polyphenols. The review emphasises the need for formulations that optimise the bioavailability and in vivo activities of polyphenols.
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124
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Hammed AM, Jaswir I, Amid A, Alam Z, Asiyanbi-H TT, Ramli N. Enzymatic Hydrolysis of Plants and Algae for Extraction of Bioactive Compounds. FOOD REVIEWS INTERNATIONAL 2013. [DOI: 10.1080/87559129.2013.818012] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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125
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Sun-Waterhouse D, Zhou J, Wadhwa SS. Drinking yoghurts with berry polyphenols added before and after fermentation. Food Control 2013. [DOI: 10.1016/j.foodcont.2013.01.011] [Citation(s) in RCA: 68] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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126
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Le Bourvellec C, Gouble B, Bureau S, Loonis M, Plé Y, Renard CMGC. Pink discoloration of canned pears: role of procyanidin chemical depolymerization and procyanidin/cell wall interactions. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2013; 61:6679-6692. [PMID: 23731189 DOI: 10.1021/jf4005548] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/02/2023]
Abstract
After canning, pear pieces turn occasionally from whitish-beige to pink. Conditions were set up to obtain this discoloration systematically and investigate its mechanism. Canned pears showed a significantly lower L* coordinate compared with fresh pears, and the L* coordinate of canned pears decreased with decreasing pH. The values of the a* and b* coordinates increased significantly after processing, the increase being greater for the more acidic pH values, with corresponding redder colors. After canning, polyphenol concentrations decreased significantly, mainly due to loss of procyanidins. This supported the hypothesis of conversion of procyanidins to anthocyanin-like compounds. However, no soluble product was detected at 520 nm, the characteristic wavelength of anthocyanins. When purified procyanidins were treated at 95 °C at three different pH values (2.7, 3.3, and 4.0), procyanidin concentrations decreased after treatment, the more so as the pH was lower, and a pinkish color also appeared, attributed to tannin-anthocyanidin pigment. The pink color was bound to cell walls. Extraction of the neoformed pink entities was attempted by successive solvent extractions followed by cell wall degrading enzymes. The pink color persisted in the residues, and canned pears gave significantly higher amounts of residues after solvent and enzyme treatments than fresh pears. Procyanidins were the entities responsible for the appearance of pink discoloration. However, it seems that this pink discoloration also involved the formation of strong, probably covalent, bonds to the cell wall.
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Affiliation(s)
- Carine Le Bourvellec
- INRA , UMR408 Sécurité et Qualité des Produits d'Origine Végétale, F-84000 Avignon, France
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127
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Candrawinata VI, Golding JB, Roach PD, Stathopoulos CE. From Apple to Juice—The Fate of Polyphenolic Compounds. FOOD REVIEWS INTERNATIONAL 2013. [DOI: 10.1080/87559129.2013.790049] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
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128
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Kouakou K, Schepetkin IA, Jun S, Kirpotina LN, Yapi A, Khramova DS, Pascual DW, Ovodov YS, Jutila MA, Quinn MT. Immunomodulatory activity of polysaccharides isolated from Clerodendrum splendens: beneficial effects in experimental autoimmune encephalomyelitis. Altern Ther Health Med 2013; 13:149. [PMID: 23806004 PMCID: PMC3717075 DOI: 10.1186/1472-6882-13-149] [Citation(s) in RCA: 27] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2013] [Accepted: 06/20/2013] [Indexed: 12/23/2022]
Abstract
BACKGROUND Extracts of leaves from Clerodendrum have been used for centuries to treat a variety of medicinal problems in tropical Africa. However, little is known about the high-molecular weight active components conferring therapeutic properties to these extracts. METHODS Polysaccharides from the leaves of Clerodendrum splendens were extracted and fractionated by ion exchange and size-exclusion chromatography. Molecular weight determination, sugar analysis, degree of methyl esterification, and other chemical characterization of the fractions were performed. Immunomodulatory activity of the fractions was evaluated by determining their ability to induce monocyte/macrophage nitric oxide (NO), cytokine production, and mitogen-activated protein kinase (MAPK) phosphorylation. Experimental autoimmune encephalomyelitis (EAE) was induced in C57BL/6 mice, and severity of EAE was monitored in mice treated with intraperitoneal (i.p.) injections of the most active polysaccharide fraction. Lymph nodes (LN) and spleen were harvested, and levels of cytokines in supernatants from LN cells and splenocytes challenged with myelin oligodendrocyte glycoprotein peptide were determined. RESULTS Fractions containing type II arabinogalactan had potent immunomodulatory activity. Specifically, the high-molecular weight sub-fraction CSP-AU1 (average of 38.5 kDa) induced NO and cytokine [interleukin (IL)-1α, -1β, -6, -10, tumor necrosis factor (TNF; designated previously as TNF-α), and granulocyte macrophage-colony stimulating factor (GM-CSF)] production by human peripheral blood mononuclear cells (PBMCs) and monocyte/macrophages. CSP-AU1-induced secretion of TNF was prevented by Toll-like receptor 4 (TLR4) antagonist LPS-RS, indicating a role for TLR4 signaling. Treatment with CSP-AU1 also induced phosphorylation of a number of MAPKs in human PBMC and activated AP-1/NF-κB. In vivo treatment of mice with CSP-AU1 and CSP-NU1 resulted in increased serum IL-6, IL-10, TNF, monocyte chemoattractant protein-1 (MCP-1), macrophage inflammatory protein (MIP)-1α/CCL3, and MIP-1β/CCL4. CSP-AU1 treatment of mice with EAE (50 mg/kg, i.p., daily, 13 days) resulted in significantly reduced disease severity in this experimental model of multiple sclerosis. Levels of IL-13, TNF, interferon (IFN)-γ, IL-17, and GM-CSF were also significantly decreased, whereas transforming growth factor (TGF)-β was increased in LN cells from CSP-AU1-treated EAE mice. CONCLUSIONS Polysaccharide CSP-AU1 is a potent natural innate immunomodulator with a broad spectrum of agonist activity in vitro and immunosupressive properties after chronic administration in vivo.
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129
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Barak JA, Kennedy JA. HPLC retention thermodynamics of grape and wine tannins. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2013; 61:4270-4277. [PMID: 23565723 DOI: 10.1021/jf400366z] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/02/2023]
Abstract
The effect of grape and wine tannin structure on retention thermodynamics under reversed-phase high-performance liquid chromatography conditions on a polystyrene divinylbenzene column was investigated. On the basis of retention response to temperature, an alternative retention factor was developed to approximate the combined temperature response of the complex, unresolvable tannin mixture. This alternative retention factor was based upon relative tannin peak areas separated by an abrupt change in solvent gradient. Using this alternative retention factor, retention thermodynamics were calculated. Van't Hoff relationships of the natural log of the alternative retention factor against temperature followed Kirchoff's relationship. An inverse quadratic equation was fit to the data, and from this the thermodynamic parameters for tannin retention were calculated. All tannin fractions exhibited exothermic, spontaneous interaction, with enthalpy-entropy compensation observed. Normalizing for tannin size, distinct tannin compositional effects on thermodynamic parameters were observed. The results of this study indicate that HPLC can be valuable for measuring the thermodynamics of tannin interaction with a hydrophobic surface and provides a potentially valuable alternative to calorimetry. Furthermore, the information gathered may provide insight into understanding red wine astringency quality.
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Affiliation(s)
- Jennifer A Barak
- Department of Viticulture and Enology, California State University, Fresno, California 93740-8003, United States
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Guerrero RF, Smith P, Bindon KA. Application of insoluble fibers in the fining of wine phenolics. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2013; 61:4424-4432. [PMID: 23565656 DOI: 10.1021/jf400172f] [Citation(s) in RCA: 30] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/02/2023]
Abstract
The application of animal-derived proteins as wine fining agents has been subject to increased regulation in recent years. As an alternative to protein-based fining agents, insoluble plant-derived fibers have the capacity to adsorb red wine tannins. Changes in red wine tannin were analyzed following application of fibers derived from apple and grape and protein-based fining agents. Other changes in wine composition, namely, color, monomeric phenolics, metals, and turbidity, were also determined. Wine tannin was maximally reduced by application of an apple pomace fiber and a grape pomace fiber (G4), removing 42 and 38%, respectively. Potassium caseinate maximally removed 19% of wine tannin, although applied at a lower dose. Fibers reduced anthocyanins, total phenolics, and wine color density, but changes in wine hue were minor. Proteins and apple fiber selectively removed high molecular mass phenolics, whereas grape fibers removed those of both high and low molecular mass. The results show that insoluble fibers may be considered as alternative fining agents for red wines.
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Affiliation(s)
- Raúl F Guerrero
- The Australian Wine Research Institute, Hartley Grove, Urrbrae 5064, Adelaide, Australia
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131
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Hammouda H, Chérif JK, Trabelsi-Ayadi M, Baron A, Guyot S. Detailed polyphenol and tannin composition and its variability in Tunisian dates (Phoenix dactylifera L.) at different maturity stages. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2013; 61:3252-3263. [PMID: 23374033 DOI: 10.1021/jf304614j] [Citation(s) in RCA: 33] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/01/2023]
Abstract
The polyphenol profile of two Tunisian varieties of dates including flavanols, flavonols, flavones, and hydroxycinnamates was characterized. Three tissue zones (flesh, peel, and stone) and three maturity stages were considered. Phenolic compounds were analyzed using reversed phase high-performance liquid chromatography coupled to UV-visible and electrospray mass spectrometry. Procyanidin oligomers and polymers were characterized and quantified using phloroglucinolysis prior to HPLC analysis. Procyanidin polymers based on (-)-epicatechin structure were by far the most concentrated polyphenols in ripe dates, accounting for 95% of total polyphenols with an average concentration of 14 g/kg in the fresh edible parts of the fruit. Interestingly, procyanidins were also highly concentrated in the stones. The concentration and average degree of polymerization (DPn) of the procyanidins decreased according to maturity. Other phenolics, including caffeoylshikimic acid hexoside, caffeoyl-sinapoyl monohexoside and dihexoside, and acetylated flavonols, were tentatively identified for the first time in the fruit.
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Affiliation(s)
- Hédi Hammouda
- INRA, UR117 Recherches cidricoles et biotransformation des fruits et légumes, Le Rheu, France
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132
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Rheological and Chemical Characterization of Smoothie Beverages Containing High Concentrations of Fibre and Polyphenols from Apple. FOOD BIOPROCESS TECH 2013. [DOI: 10.1007/s11947-013-1091-y] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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133
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Kouakou K, Schepetkin IA, Yapi A, Kirpotina LN, Jutila MA, Quinn MT. Immunomodulatory activity of polysaccharides isolated from Alchornea cordifolia. JOURNAL OF ETHNOPHARMACOLOGY 2013; 146:232-242. [PMID: 23291534 PMCID: PMC3577965 DOI: 10.1016/j.jep.2012.12.037] [Citation(s) in RCA: 43] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/15/2012] [Revised: 12/17/2012] [Accepted: 12/25/2012] [Indexed: 06/01/2023]
Abstract
ETHNOPHARMACOLOGICAL RELEVANCE Extracts of leaves from different species of the genus Alchornea have been used for centuries to treat a variety of medicinal problems in tropical Africa. However, little is known about the high-molecular weight active components conferring therapeutic properties to these extracts. OBJECTIVE The aim of this study was to evaluate the immunomodulatory activity of polysaccharides isolated from the leaves of Alchornea cordifolia. MATERIALS AND METHODS Water-soluble polysaccharides from leaves of Alchornea cordifolia were extracted and fractionated by DEAE-cellulose, Diaion HP-20, and size-exclusion chromatography. Molecular weight, sugar analysis, and other physical and chemical characterization of the fractions were performed. Immunomodulatory activity of the polysaccharide fractions was evaluated by determining their ability to induce monocyte/macrophage nitric oxide (NO) and cytokine production. Activation of mitogen activated protein kinases (MAPK) was also assessed using a phospho-MAPK array. Activation of nuclear factor κB (NF-κB) was measured using an alkaline phosphatase reporter gene assay in THP1-Blue monocytic cells. RESULTS Six polysaccharide fractions from Alchornea cordifolia were isolated. Fractions containing type II arabinogalactan had potent immunomodulatory activity. Particularly, the parent fraction AP-AU and its high-molecular weight sub-fraction AP-AU1 (average M(r) was estimated to be 39.5kDa) induced production of NO and cytokines [interleukin (IL)-1β, -6, -10, tumor necrosis factor (TNF)-α, and granulocyte-macrophage-colony stimulating factor (GM-CSF)] in human peripheral blood mononuclear cells and human and murine monocyte/macrophages cell lines in vitro. Furthermore, treatment with AP-AU1 induced phosphorylation of Akt2, p38δ/p38γ, p70S6K1, RSK2, and mTOR, as well as stimulation of NF-κB transcriptional activity. CONCLUSION Our results provide a molecular basis to explain a portion of the beneficial therapeutic properties of water extracts from Alchornea cordifolia leaves in traditional folk medicine of Africa.
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Affiliation(s)
- Koffi Kouakou
- Laboratoire d'Endocrinologie et Biologie de la Reproduction, Université de Cocody-Abidjan, Côte d'Ivoire
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134
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Sivam A, Sun-Waterhouse D, Perera C, Waterhouse G. Application of FT-IR and Raman spectroscopy for the study of biopolymers in breads fortified with fibre and polyphenols. Food Res Int 2013. [DOI: 10.1016/j.foodres.2011.03.039] [Citation(s) in RCA: 148] [Impact Index Per Article: 13.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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135
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Watrelot AA, Le Bourvellec C, Imberty A, Renard CMGC. Interactions between Pectic Compounds and Procyanidins are Influenced by Methylation Degree and Chain Length. Biomacromolecules 2013; 14:709-18. [DOI: 10.1021/bm301796y] [Citation(s) in RCA: 80] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Aude A. Watrelot
- INRA, UMR408 Sécurité et
Qualité des Produits d’Origine
Végétale, F-84000 Avignon, France
- Université d’Avignon et des Pays de Vaucluse, UMR408 Sécurité
et Qualité des Produits d’Origine Végétale,
F-84000 Avignon, France
| | - Carine Le Bourvellec
- INRA, UMR408 Sécurité et
Qualité des Produits d’Origine
Végétale, F-84000 Avignon, France
- Université d’Avignon et des Pays de Vaucluse, UMR408 Sécurité
et Qualité des Produits d’Origine Végétale,
F-84000 Avignon, France
| | - Anne Imberty
- Centre de Recherches
sur les Macromolécules Végétales, CERMAV-CNRS (affiliated with Université
de Grenoble), B.P. 53, F-38041 Grenoble, France
| | - Catherine M. G. C. Renard
- INRA, UMR408 Sécurité et
Qualité des Produits d’Origine
Végétale, F-84000 Avignon, France
- Université d’Avignon et des Pays de Vaucluse, UMR408 Sécurité
et Qualité des Produits d’Origine Végétale,
F-84000 Avignon, France
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136
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Comparison of the affinity and selectivity of insoluble fibres and commercial proteins for wine proanthocyanidins. Food Chem 2013; 136:917-28. [DOI: 10.1016/j.foodchem.2012.08.016] [Citation(s) in RCA: 39] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2012] [Revised: 08/03/2012] [Accepted: 08/10/2012] [Indexed: 11/19/2022]
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137
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Padayachee A, Netzel G, Netzel M, Day L, Mikkelsen D, Gidley MJ. Lack of release of bound anthocyanins and phenolic acids from carrot plant cell walls and model composites during simulated gastric and small intestinal digestion. Food Funct 2013; 4:906-16. [DOI: 10.1039/c3fo60091b] [Citation(s) in RCA: 82] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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138
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Cendres A, Chemat F, Page D, Le Bourvellec C, Markowski J, Zbrzezniak M, Renard CM, Plocharski W. Comparison between microwave hydrodiffusion and pressing for plum juice extraction. Lebensm Wiss Technol 2012. [DOI: 10.1016/j.lwt.2012.06.027] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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139
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Le Bourvellec C, Watrelot AA, Ginies C, Imberty A, Renard CMGC. Impact of processing on the noncovalent interactions between procyanidin and apple cell wall. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2012; 60:9484-9494. [PMID: 22861056 DOI: 10.1021/jf3015975] [Citation(s) in RCA: 53] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/01/2023]
Abstract
Procyanidins can bind cell wall material in raw product, and it could be supposed that the same mechanism of retention of procyanidins by apple cell walls takes place in cooked products. To evaluate the influence of cell wall composition and disassembly during cooking on the cell walls' capacity to interact with procyanidins, four cell wall materials differing in their protein contents and physical characteristics were prepared: cell wall with proteins, cell wall devoid of protein, and two processed cell walls differing by their drying method. Protein contents varied from 23 to 99 mg/g and surface areas from 1.26 to 3.16 m(2)/g. Apple procyanidins with an average polymerization degree of 8.7 were used. The adsorption of apple procyanidins on solid cell wall material was quantified using the Langmuir isotherm formulation. The protein contents in cell wall material had no effect on procyanidin/cell wall interactions, whereas modification of the cell wall material by boiling, which reduces pectin content, and drying decreased the apparent affinity and increased the apparent saturation levels when constants were expressed relative to cell wall weight. However, boiling and drying increased apparent saturation levels and had no effect on apparent affinity when the same data were expressed per surface units. Isothermal titration calorimetry indicated strong affinity (K(a) = 1.4 × 10(4) M(-1)) between pectins solubilized by boiling and procyanidins. This study higllights the impact of highly methylated pectins and drying, that is, composition and structure of cell wall in the cell wall/procyanidin interactions.
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Affiliation(s)
- Carine Le Bourvellec
- UMR408 Sécurité et Qualité des Produits d'Origine Végétale, INRA, Avignon, France.
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140
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Bindon KA, Bacic A, Kennedy JA. Tissue-specific and developmental modifications of grape cell walls influence the adsorption of proanthocyanidins. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2012; 60:9249-9260. [PMID: 22860923 DOI: 10.1021/jf301552t] [Citation(s) in RCA: 45] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/01/2023]
Abstract
Cell wall material from Vitis vinifera L. cv. Cabernet Sauvignon grape skin and flesh was isolated at different stages of grape maturity to determine whether developmental changes in cell wall composition in different tissue types influence the binding of proanthocyanidins (PAs). Trends in cell wall adsorption of, and selectivity for, PAs were determined using two skin PAs that differed in their average molecular masses. Flesh cell walls consistently bound a higher amount of PA than those from skin. Key structural differences that reduced PA adsorption in skin cell walls by comparison with flesh cell walls were endogenously higher concentrations of insoluble PA, Klason lignin, and lower cell wall-bound protein. These differences may confer reduced flexibility and porosity of skin cell walls relative to flesh cell walls. Analysis of skin and flesh cell wall properties revealed that the onset of ripening was associated with a loss of type I arabinogalactan and galacturonic acid, which indicated a degradation of pectin within the cell wall. Flesh cell walls consistently bound PAs of larger molecular mass, and changes in PA adsorption properties after the onset of ripening were minor. For skin cell walls, adsorption of PA was lowest immediately following solubilization of galacturonic acid, and high molecular mass PAs were poorly bound. As ripening progressed, PAs of higher molecular mass were selectively adsorbed by skin cell walls, which indicates that ongoing cell wall remodeling during ripening may confer an increased porosity within the skin cell wall matrix, resulting in a greater adsorption of PA within a permeable structure.
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Affiliation(s)
- Keren A Bindon
- The Australian Wine Research Institute, P.O. Box 197, Glen Osmond, South Australia 5064, Australia.
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141
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Padayachee A, Netzel G, Netzel M, Day L, Zabaras D, Mikkelsen D, Gidley M. Binding of polyphenols to plant cell wall analogues – Part 1: Anthocyanins. Food Chem 2012. [DOI: 10.1016/j.foodchem.2012.02.082] [Citation(s) in RCA: 133] [Impact Index Per Article: 11.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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142
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Howard LR, Prior RL, Liyanage R, Lay JO. Processing and storage effect on berry polyphenols: challenges and implications for bioactive properties. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2012; 60:6678-6693. [PMID: 22243517 DOI: 10.1021/jf2046575] [Citation(s) in RCA: 59] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/31/2023]
Abstract
Anthocyanins and tannins in blueberries, blackberries and black raspberries are susceptible to degradation during processing, with juices showing the greatest losses due to physical removal of skins and seeds. Anthocyanins and procyanidins are also degraded in processed products stored at ambient temperature with losses accompanied by increased polymeric pigments (PPs). Using chokeberry as a model, formation of PPs occurred in both pasteurized and aged juices and pasteurized juice contained a greater proportion of low molecular weight PPs than aged juice, while aged juice contained a greater proportion of higher molecular PPs. Formation of PP accounts for some of the losses of anthocyanins and procyanidins during processing and storage, but the complete fate of anthocyanins remains unclear. In this review we highlight the steps in processing where significant losses of polyphenols occur, and discuss potential mechanisms responsible for losses, methods to mitigate losses, and implications on bioactive properties.
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Affiliation(s)
- Luke R Howard
- Department of Food Science, University of Arkansas , 2650 North Young Avenue, Fayetteville, Arkansas 72704, United States
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143
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Sivam A, Sun-Waterhouse D, Perera C, Waterhouse G. Exploring the interactions between blackcurrant polyphenols, pectin and wheat biopolymers in model breads; a FTIR and HPLC investigation. Food Chem 2012. [DOI: 10.1016/j.foodchem.2011.09.047] [Citation(s) in RCA: 100] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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144
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Ramos-de-la-Peña AM, Renard CM, Wicker L, Montañez J, Reyes-Vega MDLL, Contreras-Esquivel JC. Optimization of the liquefaction and saccharification of structural polysaccharides of jicama (Pachyrhizus erosus L.) tissue by enzymatic pulping. Lebensm Wiss Technol 2012. [DOI: 10.1016/j.lwt.2011.10.001] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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145
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Le Bourvellec C, Renard C. Interactions between Polyphenols and Macromolecules: Quantification Methods and Mechanisms. Crit Rev Food Sci Nutr 2012; 52:213-48. [DOI: 10.1080/10408398.2010.499808] [Citation(s) in RCA: 416] [Impact Index Per Article: 34.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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146
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Fromm M, Bayha S, Carle R, Kammerer DR. Characterization and quantitation of low and high molecular weight phenolic compounds in apple seeds. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2012; 60:1232-1242. [PMID: 22220632 DOI: 10.1021/jf204623d] [Citation(s) in RCA: 30] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/27/2023]
Abstract
The phenolic constituents of seeds of 12 different apple cultivars were fractionated by sequential extraction with aqueous acetone (30:70, v/v) and ethyl acetate after hexane extraction of the lipids. Low molecular weight phenolic compounds were individually quantitated by RP-HPLC-DAD. The contents of extractable and nonextractable procyanidins were determined by applying RP-HPLC following thiolysis and n-butanol/HCl hydrolysis, respectively. As expected, the results revealed marked differences of the ethyl acetate extracts, aqueous acetone extracts, and insoluble residues with regard to contents and mean degrees of polymerization of procyanidins. Total phenolic contents in the defatted apple seed residues ranged between 18.4 and 99.8 mg/g. Phloridzin was the most abundant phenolic compound, representing 79-92% of monomeric polyphenols. Yields of phenolic compounds significantly differed among the cultivars under study, with seeds of cider apples generally being richer in phloridzin and catechins than seeds of dessert apple cultivars. This is the first study presenting comprehensive data on the contents of phenolic compounds in apple seeds comprising extractable and nonextractable procyanidins. Furthermore, the present work points out a strategy for the sustainable and complete exploitation of apple seeds as valuable agro-industrial byproducts, in particular as a rich source of phloridzin and antioxidant flavanols.
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Affiliation(s)
- Matthias Fromm
- Chair Plant Foodstuff Technology, Institute of Food Science and Biotechnology, Hohenheim University, Stuttgart, Germany
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147
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Reichel M, Triani R, Wellhöfer J, Sruamsiri P, Carle R, Neidhart S. Vital Characteristics of Litchi (Litchi chinensis Sonn.) Pericarp that Define Postharvest Concepts for Thai Cultivars. FOOD BIOPROCESS TECH 2012. [DOI: 10.1007/s11947-011-0762-9] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
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148
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Kozarski M, Klaus A, Niksic M, Jakovljevic D, Helsper JP, Van Griensven LJ. Antioxidative and immunomodulating activities of polysaccharide extracts of the medicinal mushrooms Agaricus bisporus, Agaricus brasiliensis, Ganoderma lucidum and Phellinus linteus. Food Chem 2011. [DOI: 10.1016/j.foodchem.2011.06.029] [Citation(s) in RCA: 286] [Impact Index Per Article: 22.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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149
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Klaus A, Kozarski M, Niksic M, Jakovljevic D, Todorovic N, Van Griensven LJ. Antioxidative activities and chemical characterization of polysaccharides extracted from the basidiomycete Schizophyllum commune. Lebensm Wiss Technol 2011. [DOI: 10.1016/j.lwt.2011.05.010] [Citation(s) in RCA: 75] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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150
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Changes in polyphenolic content and antioxidant activity after thermal treatments of grape seed extract and grape pomace. Eur Food Res Technol 2011. [DOI: 10.1007/s00217-011-1621-7] [Citation(s) in RCA: 32] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/15/2022]
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