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Sun-Waterhouse D, Luberriaga C, Jin D, Wibisono R, Wadhwa SS, Waterhouse GIN. Juices, Fibres and Skin Waste Extracts from White, Pink or Red-Fleshed Apple Genotypes as Potential Food Ingredients. FOOD BIOPROCESS TECH 2011. [DOI: 10.1007/s11947-011-0692-6] [Citation(s) in RCA: 27] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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152
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Kosmala M, Kołodziejczyk K, Zduńczyk Z, Juśkiewicz J, Boros D. Chemical composition of natural and polyphenol-free apple pomace and the effect of this dietary ingredient on intestinal fermentation and serum lipid parameters in rats. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2011; 59:9177-9185. [PMID: 21805963 DOI: 10.1021/jf201950y] [Citation(s) in RCA: 36] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/31/2023]
Abstract
Unprocessed pomace containing 61% of dietary fiber (DF) and 0.23% of polyphenols (PP) and ethanol- or ethanol/acetone-extracted pomaces containing 66% DF and 0.10% PP and 67% DF and 0.01% PP, respectively, were subjected to a 4 week study in rats. The aim of the study was assessing the advantages of dietary supplementation with the above pomaces. To measure the animal response to dietary treatments, parameters describing cecal fermentation and lipoprotein profile were assessed. The dietary use of 5% unprocessed pomace caused an increase in cecal short-chain fatty acid (SCFA) production and a decrease in blood triacylglycerols, leading to a drop in serum atherogenic index. Ethanol-extracted pomace increased the glycolytic activity of cecal microbiota and decreased cecal branched-chain fatty acid production, whereas acetone extraction led to lower cecal ammonia concentration, decreased colonic pH value, and higher HDL/total cholesterol ratio. The variations in the atherogenic index indicate flavonoids as the key pomace component in relation to blood lipid profile benefits.
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Affiliation(s)
- Monika Kosmala
- Institute of Chemical Technology of Food, Technical University of Lodz, ul. Stefanowskiego 4/10, 90-924 Lodz, Poland.
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153
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Sivam AS, Sun-Waterhouse D, Waterhouse GIN, Quek S, Perera CO. Physicochemical properties of bread dough and finished bread with added pectin fiber and phenolic antioxidants. J Food Sci 2011; 76:H97-H107. [PMID: 21535837 DOI: 10.1111/j.1750-3841.2011.02086.x] [Citation(s) in RCA: 56] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Abstract
UNLABELLED Comparative studies were conducted in this paper to investigate the effects of added dietary fiber (DF) and/or phenolic antioxidants on the properties of bread dough and finished bread. Breads were developed in the absence (control bread), or presence of apple pectin and/or fruit phenolic extracts (treated breads), and subjected to quality evaluation (attributes including color, weight, and volume) and characterization of chemical and rheological properties. Chemical analyses revealed that breads with added phenolic extracts had greater antioxidant activity and higher extractable phenolic content, than control bread and the treated breads with added apple pectin(s). The measured antioxidant activity was mainly derived from the phenolics present in bread. Storage modulus G' (elasticity) and loss modulus G″ (viscocity) of the treated bread dough with added pectin(s) only were higher than those of control dough. The G' or G″ of the treated breads incorporated with a combination of a pectin and fruit phenolic extract depended on the type of phenolic extract (that is, apple and blackcurrant extracts behaved differently from kiwifruit extract). The G' and G″ at the final baking step were higher than those of other stages, indicating an increase in cross-linking among polymeric molecules and bread particles of high molecular weight. We conclude that the added pectin and/or phenolic extract had influenced bread dough cross-linking microstructure and bread properties through being involved in the interactions with bread components such as wheat proteins during dough development and bread baking. PRACTICAL APPLICATION Dietary fibers and phytochemicals (including phenolic antioxidants) have long been recognized as the active nutrients responsible for the health benefits of fruit and vegetables to humans. Interest in incorporating bioactive ingredients such as dietary fiber and phenolic antioxidants into popular foods like bread has grown rapidly, due to the increased consumer health awareness. The added bioactive ingredients may or may not promote the development of bread dough. This paper reports the findings associated with the properties of the functional breads enhanced with apple pectin and apple, blackcurrant, and kiwifruit phenolic extracts. Results of this paper indicate that the success of the development of such functional breads is ultimately determined by the interactions among added bioactive ingredients and other bread components.
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Affiliation(s)
- Anusooya S Sivam
- The New Zealand Instute for Plant & Food Research Limited, Food Innovation, Mt Albert Research Centre, Private Bag 92169, Auckland 1020, New Zealand
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154
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Smiderle FR, Ruthes AC, van Arkel J, Chanput W, Iacomini M, Wichers HJ, Van Griensven LJLD. Polysaccharides from Agaricus bisporus and Agaricus brasiliensis show similarities in their structures and their immunomodulatory effects on human monocytic THP-1 cells. Altern Ther Health Med 2011; 11:58. [PMID: 21787425 PMCID: PMC3158557 DOI: 10.1186/1472-6882-11-58] [Citation(s) in RCA: 75] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2011] [Accepted: 07/25/2011] [Indexed: 11/24/2022]
Abstract
Background Mushroom polysaccharides have traditionally been used for the prevention and treatment of a multitude of disorders like infectious illnesses, cancers and various autoimmune diseases. Crude mushroom extracts have been tested without detailed chemical analyses of its polysaccharide content. For the present study we decided to chemically determine the carbohydrate composition of semi-purified extracts from 2 closely related and well known basidiomycete species, i.e. Agaricus bisporus and A. brasiliensis and to study their effects on the innate immune system, in particular on the in vitro induction of pro-inflammatory cytokines, using THP-1 cells. Methods Mushroom polysaccharide extracts were prepared by hot water extraction and precipitation with ethanol. Their composition was analyzed by GC-MS and NMR spectroscopy. PMA activated THP-1 cells were treated with the extracts under different conditions and the production of pro-inflammatory cytokines was evaluated by qPCR. Results Semi-purified polysaccharide extracts of A. bisporus and A. brasiliensis (= blazei) were found to contain (1→6),(1→4)-linked α-glucan, (1→6)-linked β-glucan, and mannogalactan. Their proportions were determined by integration of 1H-NMR signs, and were considerably different for the two species. A. brasiliensis showed a higher content of β-glucan, while A. bisporus presented mannogalactan as its main polysaccharide. The extracts induced a comparable increase of transcription of the pro-inflammatory cytokine genes IL-1β and TNF-α as well as of COX-2 in PMA differentiated THP-1 cells. Pro-inflammatory effects of bacterial LPS in this assay could be reduced significantly by the simultaneous addition of A. brasiliensis extract. Conclusions The polysaccharide preparations from the closely related species A. bisporus and A. brasiliensis show major differences in composition: A. bisporus shows high mannogalactan content whereas A. brasiliensis has mostly β-glucan. Semi-purified polysaccharide extracts from both Agaricus species stimulated the production of pro-inflammatory cytokines and enzymes, while the polysaccharide extract of A. brasiliensis reduced synthesis of these cytokines induced by LPS, suggesting programmable immunomodulation.
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155
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Oszmiański J, Wojdyło A, Kolniak J. Effect of pectinase treatment on extraction of antioxidant phenols from pomace, for the production of puree-enriched cloudy apple juices. Food Chem 2011; 127:623-31. [DOI: 10.1016/j.foodchem.2011.01.056] [Citation(s) in RCA: 55] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2010] [Revised: 01/13/2011] [Accepted: 01/18/2011] [Indexed: 11/29/2022]
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156
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Le Bourvellec C, Bouzerzour K, Ginies C, Regis S, Plé Y, Renard CM. Phenolic and polysaccharidic composition of applesauce is close to that of apple flesh. J Food Compost Anal 2011. [DOI: 10.1016/j.jfca.2010.12.012] [Citation(s) in RCA: 37] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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157
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Heras-Ramírez ME, Quintero-Ramos A, Camacho-Dávila AA, Barnard J, Talamás-Abbud R, Torres-Muñoz JV, Salas-Muñoz E. Effect of Blanching and Drying Temperature on Polyphenolic Compound Stability and Antioxidant Capacity of Apple Pomace. FOOD BIOPROCESS TECH 2011. [DOI: 10.1007/s11947-011-0583-x] [Citation(s) in RCA: 81] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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158
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White BL, Howard LR, Prior RL. Impact of different stages of juice processing on the anthocyanin, flavonol, and procyanidin contents of cranberries. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2011; 59:4692-4698. [PMID: 21438531 DOI: 10.1021/jf200149a] [Citation(s) in RCA: 65] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/30/2023]
Abstract
Juice is the most common form in which cranberries are consumed; however there is limited information on the changes of polyphenolic content of the berries during juice processing. This study investigated the effects of three different pretreatments (grinding plus blanching; only grinding; only blanching) for cranberry juice processing on the concentrations of anthocyanins, flavonols, and procyanidins throughout processing. Flavonols and procyanidins were retained in the juice to a greater extent than anthocyanins, and pressing resulted in the most significant losses in polyphenolics due to removal of the seeds and skins. Flavonol aglycones were formed during processing as a result of heat treatment. Drying of cranberry pomace resulted in increased extraction of flavonols and procyanidin oligomers but lower extraction of polymeric procyanidins. The results indicate that cranberry polyphenolics are relatively stable during processing compared to other berries; however, more work is needed to determine their fate during storage of juices.
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Affiliation(s)
- Brittany L White
- Department of Food Science, University of Arkansas, Fayetteville, Arkansas 72703, United States
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159
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Mishra P, Verma M, Mishra V, Mishra S, Rai G. Studies on Development of Ready to Eat Amla (Emblica officinalis) Chutney and its Preservation by using Class One Preservatives. ACTA ACUST UNITED AC 2011. [DOI: 10.3923/ajft.2011.244.252] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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160
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Wu Z, Li H, Ming J, Zhao G. Optimization of adsorption of tea polyphenols into oat β-glucan using response surface methodology. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2011; 59:378-385. [PMID: 21126008 DOI: 10.1021/jf103003q] [Citation(s) in RCA: 44] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/30/2023]
Abstract
Information on interactions between oat β-glucan and tea polyphenols (TP) is not available in the published literatures. Equilibrium dialysis was applied to determine the adsorption of TP into β-glucan, and response surface methodology (RSM) was employed to optimize the absorbing variables (pH, temperature, and phosphate buffered saline (PBS) buffer concentration). The equilibrium data at constant temperature were fitted with the Langmuir, Freundlich, and Redlich-Peterson models. The results showed that the Freundlich model was the best method to describe the experimental data. Parabolic curves were obtained for pH and temperature. In terms of adsorption capacity, factors including temperature, pH/temperature, and buffer concentration/temperature had the greatest influence on the response. The highest adsorption capacity of TP into β-glucan was 134.55 μg mg(-1) at the following optimized conditions: pH 5.56, PBS buffer concentration 0.13 M, and temperature 40 °C. No significant differences (p > 0.05) between the experimental and predicted values confirmed the adequacy of the response surface equations.
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Affiliation(s)
- Zhen Wu
- College of Food Science, Southwest University, Chongqing, PR China
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161
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Renard CM, Le Quéré JM, Bauduin R, Symoneaux R, Le Bourvellec C, Baron A. Modulating polyphenolic composition and organoleptic properties of apple juices by manipulating the pressing conditions. Food Chem 2011. [DOI: 10.1016/j.foodchem.2010.05.113] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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162
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Takahama U, Hirota S. Fatty acids, epicatechin-dimethylgallate, and rutin interact with buckwheat starch inhibiting its digestion by amylase: implications for the decrease in glycemic index by buckwheat flour. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2010; 58:12431-12439. [PMID: 21058734 DOI: 10.1021/jf102313b] [Citation(s) in RCA: 43] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/30/2023]
Abstract
Glycemic indexes of bread made from mixtures of wheat flour and buckwheat flour are lower than those made from wheat flour. To discuss the mechanism of the buckwheat flour-dependent decrease in glycemic indexes, the formation of a starch-iodine complex and amylase-catalyzed digestion of starch were studied using buckwheat flour itself and buckwheat flour from which fatty acids, rutin, and proanthocyanidins including flavan-3-ols had been extracted. Absorbance due to the formation of a starch-iodine complex was larger in extracted than control flour, and starch in extracted flour was more susceptible to pancreatin-induced digestion than starch in control flour. Fatty acids, which were found in the buckwheat flour extract, bound to amylose in the extracted flour, inhibiting its digestion by pancreatin. Rutin and epicatechin-dimethylgallate, which were also found in the extract, bound to both amylose and amylopectin in the extracted flour, inhibiting their digestion induced by pancreatin. We discussed from these results that the lower glycemic indexes of bread made from mixtures of wheat flour and buckwheat flour were due to binding of fatty acids, rutin, and epicatechin-dimethylgallate, which were contained in buckwheat flour, to wheat flour starch.
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Affiliation(s)
- Umeo Takahama
- Department of Bioscience, Kyushu Dental College, Kitakyushu 803-8580, Japan
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163
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Hager TJ, Howard LR, Prior RL. Processing and storage effects on the ellagitannin composition of processed blackberry products. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2010; 58:11749-11754. [PMID: 21033710 DOI: 10.1021/jf102964b] [Citation(s) in RCA: 40] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/27/2023]
Abstract
Changes in blackberry ellagitannin composition in response to juicing (clarified and nonclarified), pureeing, canning (in water or syrup), and freezing as well as changes in processed products during 6 months of storage were investigated. Canning, pureeing, and freezing had little effect on ellagitannins, but processing berries into nonclarified and clarified juices resulted in total ellagitannin losses of 70 and 82%, respectively, due to removal of ellagitannin-rich seeds in the presscake. Minimal changes in total ellagitannin content were observed during storage of thermally processed products, but compositional changes indicative of ellagitannin depolymerization were apparent. The ellagitannin content and composition of frozen berries remained stable over 6 months of storage. Ellagitannins are well retained in canned, pureed, and frozen blackberries, but methods are needed to prevent losses during juice processing and/or exploit the ellagitannin-rich coproducts.
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Affiliation(s)
- Tiffany J Hager
- Department of Food Science, University of Arkansas, 2650 North Young Avenue, Fayetteville, Arkansas 72704, United States
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164
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Ajila CM, Brar SK, Verma M, Tyagi RD, Godbout S, Valéro JR. Extraction and analysis of polyphenols: recent trends. Crit Rev Biotechnol 2010; 31:227-49. [PMID: 21073258 DOI: 10.3109/07388551.2010.513677] [Citation(s) in RCA: 153] [Impact Index Per Article: 10.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
Abstract
In recent years, there has been an increasing interest in diets rich in fruits and vegetables and this is mostly due to their presumed role in the prevention of various degenerative diseases, such as cancer and cardiovascular diseases. This is mainly due to the presence of bioactive compounds, such as polyphenols, carotenoids, among others. Polyphenols are one of the main classes of secondary metabolites derived from plants offering several health benefits resulting in their use as functional foods. Prior to the use of these polyphenols in specific applications, such as food, pharmaceutical, and the cosmetic industries, they need to be extracted from the natural matrices, then analyzed and characterized. The development of an efficient procedure for the extraction, proper analysis, and characterization of phenolic compounds from different sources is a challenging task due to the structural diversity of phenolic compounds, a complex matrix, and their interaction with other cellular components. In this light, this review discusses different methods of extraction, analysis, and the structural characterization of polyphenolic compounds.
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Affiliation(s)
- C M Ajila
- INRS-ETE, Université du Québec, Canada
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165
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Bindon KA, Smith PA, Holt H, Kennedy JA. Interaction between grape-derived proanthocyanidins and cell wall material. 2. Implications for vinification. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2010; 58:10736-10746. [PMID: 20845924 DOI: 10.1021/jf1022274] [Citation(s) in RCA: 57] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/29/2023]
Abstract
Proanthocyanidins (PAs) were isolated from the skins, seeds and flesh of commercially ripe grapes, and from wine and marc produced from the same source. In the grape berry, skin PAs accounted for 54% of the total extractable PA, while seed and flesh-derived PA accounted for 30% and 15% of the total, respectively. Following fermentation, 25% of the fruit PA was found in the wine, while 27% was found in the pericarp isolated from marc, and 48% was unaccounted for (either remaining in the seed or adsorbed to lees). To investigate the role that cell wall material (CWM) has on PA extraction during fermentation, CWM isolated from skin and flesh were combined with PA in model suspensions. In general, the affinity of flesh CWM for PA increased with increasing PA molecular mass (MM); however, this relationship was not observed for the interaction of skin CWM with skin PA. Subsequent experiments suggest that the differences in the interaction of flesh and skin CWM with PA of higher MM (>15000 g/mol) may be limited by the structure of the CWM. Observed variations in the composition between skin and flesh CWM may explain the differences in PA interaction at high MM. Among wine-derived PA, no higher MM material was detected, suggesting that, during vinification, higher MM PA are nonextractable and/or are removed from the wine by interaction with CWM.
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Affiliation(s)
- Keren A Bindon
- The Australian Wine Research Institute Hartley Grove, Urrbrae, 5064 Adelaide, Australia.
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166
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Sivam AS, Sun-Waterhouse D, Quek S, Perera CO. Properties of bread dough with added fiber polysaccharides and phenolic antioxidants: a review. J Food Sci 2010; 75:R163-74. [PMID: 21535512 PMCID: PMC3032915 DOI: 10.1111/j.1750-3841.2010.01815.x] [Citation(s) in RCA: 155] [Impact Index Per Article: 11.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/08/2010] [Accepted: 07/13/2010] [Indexed: 11/28/2022]
Abstract
During breadmaking, different ingredients are used to ensure the development of a continuous protein network that is essential for bread quality. Interests in incorporating bioactive ingredients such as dietary fiber (DF) and phenolic antioxidants into popular foods such as bread have grown rapidly, due to the increased consumer health awareness. The added bioactive ingredients may or may not promote the protein cross-links. Appropriate cross-links among wheat proteins, fiber polysaccharides, and phenolic antioxidants could be the most critical factor for bread dough enhanced with DF and phenolic antioxidants. Such cross-links may influence the structure and properties of a bread system during baking. This article presents a brief overview of our current knowledge of the fate of the key components (wheat proteins, fibers, and phenolic antioxidants) and how they might interact during bread dough development and baking.
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Affiliation(s)
- Anusooya S Sivam
- Authors Sivam and Sun-Waterhouse are with The New Zealand Inst. for Plant & Food Research LtdPrivate Bag 92169, Auckland 1025, New ZealandAuthors Sivam, Quek, and Perera are with Food Science, Chemistry Dept., The Univ. of AucklandAuckland, New Zealand. Direct inquiries to author Sun-Waterhouse (E-mail: )
| | - Dongxiao Sun-Waterhouse
- Authors Sivam and Sun-Waterhouse are with The New Zealand Inst. for Plant & Food Research LtdPrivate Bag 92169, Auckland 1025, New ZealandAuthors Sivam, Quek, and Perera are with Food Science, Chemistry Dept., The Univ. of AucklandAuckland, New Zealand. Direct inquiries to author Sun-Waterhouse (E-mail: )
| | - SiewYoung Quek
- Authors Sivam and Sun-Waterhouse are with The New Zealand Inst. for Plant & Food Research LtdPrivate Bag 92169, Auckland 1025, New ZealandAuthors Sivam, Quek, and Perera are with Food Science, Chemistry Dept., The Univ. of AucklandAuckland, New Zealand. Direct inquiries to author Sun-Waterhouse (E-mail: )
| | - Conrad O Perera
- Authors Sivam and Sun-Waterhouse are with The New Zealand Inst. for Plant & Food Research LtdPrivate Bag 92169, Auckland 1025, New ZealandAuthors Sivam, Quek, and Perera are with Food Science, Chemistry Dept., The Univ. of AucklandAuckland, New Zealand. Direct inquiries to author Sun-Waterhouse (E-mail: )
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167
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Virot M, Tomao V, Le Bourvellec C, Renard CMCG, Chemat F. Towards the industrial production of antioxidants from food processing by-products with ultrasound-assisted extraction. ULTRASONICS SONOCHEMISTRY 2010; 17:1066-74. [PMID: 19945900 DOI: 10.1016/j.ultsonch.2009.10.015] [Citation(s) in RCA: 111] [Impact Index Per Article: 7.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/20/2009] [Revised: 09/28/2009] [Accepted: 10/22/2009] [Indexed: 05/16/2023]
Abstract
Apple pomace, a by-product of the cider production, has been studied as a potential source of polyphenols, compounds of great interest for the industry. Ultrasound has been used to improve extraction efficiency in terms of time needed and total polyphenol content. A preliminary study has been first investigated to optimize ethanol proportion of aqueous extractant (50%, v/v) and solid/liquid ratio (<15%, w/v). A response surface methodology has then been used to maximize total polyphenol content of extracts and investigate influence of parameters involved in extraction procedures for both total polyphenols content and composition of extracts. Optimal settings reached from a central composite design were applied for ultrasound-assisted extraction and were compared to conventional procedure: yields were increased by more than 20%. Ultrasound-assisted polyphenols extraction from apple pomace appears to be a relevant, rapid, sustainable alternative to conventional procedure, and that scale up of the process is possible.
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Affiliation(s)
- Matthieu Virot
- Université d'Avignon et des Pays de Vaucluse, INRA, UMR408, Sécurité et Qualité des Produits d'Origine Végétale, Avignon, France
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168
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169
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Howard LR, Castrodale C, Brownmiller C, Mauromoustakos A. Jam processing and storage effects on blueberry polyphenolics and antioxidant capacity. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2010; 58:4022-4029. [PMID: 20055410 DOI: 10.1021/jf902850h] [Citation(s) in RCA: 53] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/28/2023]
Abstract
Fresh blueberries were processed into sugar and sugar-free jams and stored for 6 months at 4 and 25 degrees C. The jams were analyzed immediately after processing and over 6 months of storage for polyphenolic content, percent polymeric color, and antioxidant capacity. Processing resulted in losses of anthocyanins, procyanidins, chlorogenic acid, and ORAC in both jam types, but flavonols were well retained. Marked losses of anthocyanins and procyanidins occurred over 6 months of storage and were accompanied by increased polymeric color values. Chlorogenic acid levels also declined during storage, but flavonols and ORAC changed little. Jams stored at 4 degrees C retained higher levels of anthocyanins, procyanidins, and ORAC and had lower polymeric color values than jams stored at 25 degrees C. Sugar-free jams retained higher levels of anthocyanins and had lower polymeric color values than sugar jams late during storage. Blueberry jams should be refrigerated to better retain polyphenolics and antioxidant capacity.
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Affiliation(s)
- Luke R Howard
- Department of Food Science, University of Arkansas, Fayetteville, Arkansas 72704, USA.
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170
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Monrad JK, Howard LR, King JW, Srinivas K, Mauromoustakos A. Subcritical solvent extraction of procyanidins from dried red grape pomace. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2010; 58:4014-4021. [PMID: 20020688 DOI: 10.1021/jf9028283] [Citation(s) in RCA: 33] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/28/2023]
Abstract
Procyanidins in dried Sunbelt ( Vitis labrusca L.) red grape pomace were extracted using accelerated solvent extraction (ASE) with pressure (6.8 MPa), one extraction cycle, and temperature (40, 60, 80, 100, 120, and 140 degrees C). Six ethanol/water solvents (0, 10, 30, 50, 70, and 90%, v/v) were compared to conventional extraction with acetone/water/acetic acid (70:29.5:0.5, v/v/v). Procyanidins in the extracts were identified by HPLC-ESI-MS/MS and contained degrees of polymerization (DP) of 1-5 (monomers through pentamers) and polymers (DP > 10). Generally, 50% ethanol/water (v/v) extracted more total procyanidins than other ethanol/water compositions, and contained up to 115% of total procyanidins extracted by the acetone-based conventional solvent. Additionally, 50% ethanol/water (v/v) extracted 205, 221, and 113% more epicatechin, catechin, and dimers, respectively, than conventional extraction. Results indicated greater extraction of low oligomeric procyanidins using 50% ethanol/water (v/v) solvent between 80 and 140 degrees C.
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Affiliation(s)
- Jeana K Monrad
- Department of Food Science, University of Arkansas, Fayetteville, Arkansas 72704, USA
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172
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Tsai PJ, Sun YF, Hsiao SM. Strengthening the texture of dried guava slice by infiltration of phenolic compounds. Food Res Int 2010. [DOI: 10.1016/j.foodres.2009.11.019] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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173
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Zheng HZ, Hwang IW, Chung SK. Enhancing polyphenol extraction from unripe apples by carbohydrate-hydrolyzing enzymes. J Zhejiang Univ Sci B 2010; 10:912-9. [PMID: 19946955 DOI: 10.1631/jzus.b0920186] [Citation(s) in RCA: 65] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
The effects of process variables such as enzyme types, enzyme ratio, reaction temperature, pH, time, and ethanol concentration on the extraction of unripe apple polyphenol were investigated. The results indicated that Viscozyme L had the strongest effect on polyphenols extraction and was selected to study the polyphenol composition. The ratio of enzyme (Viscozyme L) to substrate (2 fungal beta-glucanase units (FBG)) at 0.02, reaction at pH 3.7, 50 degrees C for 12 h, and ethanol concentration of 70% were chosen as the most favorable extraction condition. Total phenolic content (TPC), reducing sugar content (RSC), and extraction yield increased by about 3, 1.5, and 2 times, respectively, compared with control. The contents of p-coumaric acid, ferulic acid, and caffeic acid increased to 8, 4, and 32 times, respectively. The enzyme-aided polyphenol extraction process from unripe apples might be applied to food industry for enhancing bioactive compound production.
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Affiliation(s)
- Hu-zhe Zheng
- Department of Food Science and Technology, Kyungpook National University, Daegu 702-701, Korea
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174
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Bindon KA, Smith PA, Kennedy JA. Interaction between grape-derived proanthocyanidins and cell wall material. 1. Effect on proanthocyanidin composition and molecular mass. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2010; 58:2520-2528. [PMID: 20092254 DOI: 10.1021/jf9037453] [Citation(s) in RCA: 121] [Impact Index Per Article: 8.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/28/2023]
Abstract
Insoluble cell wall material was prepared from the skin and flesh of commercially ripe Vitis vinifera L. cv. Shiraz berries and then combined in suspension with preveraison skin and seed proanthocyanidin containing solutions. Analysis of proanthocyanidins before and after fining with cell wall material by phloroglucinolysis provided information on recovery by mass, subunit composition, and mean degree of polymerization, whereas proanthocyanidin molecular mass distribution was determined by gel permeation chromatography. Cell wall material from flesh showed the highest affinity for proanthocyanidin, binding up to 47% and 57% w/w of total seed and skin proanthocyanidin respectively. Comparison of the molecular mass distribution of skin or seed proanthocyanidin before and after fining indicated that affinity of cell walls for proanthocyanidin increased with increasing proanthocyanidin molecular mass. Initial results of subunit composition of skin and seed proanthocyanidin mixtures following fining with cell wall material showed that the % galloylation decreased, suggesting a preference for seed-derived proanthocyanidins. Subsequent experiments suggest that fining with insoluble cell wall material is size-based and does not have a specific affinity for seed-derived proanthocyanidins.
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Affiliation(s)
- Keren A Bindon
- The Australian Wine Research Institute, Hartley Grove, Urrbrae, 5064 Adelaide, Australia
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175
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Koch TCL, Briviba K, Watzl B, Fähndrich C, Bub A, Rechkemmer G, Barth SW. Prevention of colon carcinogenesis by apple juice in vivo: impact of juice constituents and obesity. Mol Nutr Food Res 2010; 53:1289-302. [PMID: 19753605 DOI: 10.1002/mnfr.200800457] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
Abstract
It is estimated that 75-85% of all chronic diseases are linked to lifestyle-related and environmental factors. The development of colon cancer is positively associated with obesity and inversely associated with the intake of dietary fibre, fruit and vegetable. Apple juice is the most widely consumed fruit beverage in Germany. It contains a specific spectrum of polyphenols and other components that may reduce the risk of colon cancer. Epidemiologic studies suggest an inverse correlation between apple consumption and colon cancer risk, although the mechanisms for these observations are not clear. The present review summarizes the preventive potential of apple juices and different apple constituents on biomarkers related to colon carcinogenesis with special focus on the in vivo evidence and the cancer promoting condition of obesity. However, under the cancer promoting condition of obesity, apple juice did not show cancer-preventive bioactivity. In our experiments a cancer-preventive bioactivity of apple juice is lacking in rats under the cancer-promoting condition of obesity. To further investigate, whether this lack of efficacy observed in obese rats might be representative for obese individuals human intervention studies on high risk groups such as obese or diabetic individuals are of interest and will be conducted.
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Affiliation(s)
- Tatiana C L Koch
- Department of Physiology and Biochemistry of Nutrition, Max Rubner-Institute, Karlsruhe, Germany
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176
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Devic E, Guyot S, Daudin JD, Bonazzi C. Effect of temperature and cultivar on polyphenol retention and mass transfer during osmotic dehydration of apples. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2010; 58:606-614. [PMID: 19954217 DOI: 10.1021/jf903006g] [Citation(s) in RCA: 35] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/28/2023]
Abstract
Several cultivars of apples (Malus domestica) were chosen for their variable concentrations and compositions in phenolic compounds. Cubed samples (1 cm3) were subjected to osmotic dehydration, and the effect of temperature was studied at 45 and 60 degrees C. Water loss, sucrose impregnation, and the evolution of some natural components of the product were followed to quantify mass transfer. Ascorbic acid and polyphenols were quantified by HPLC for several osmotic dehydration times and regardless of the quantity of impregnated sugar. Changes in antioxidant components differed as a function of the nature of molecules. Their concentrations decreased in line with temperature, and few differences were observed between cultivars. Processing at a lower temperature (45 degrees C) caused a total loss in ascorbic acid but allowed the retention of between 74 and 85% of initial polyphenols, depending on the cultivar. Cultivars containing highly polymerized procyanidins (such as Guillevic) experienced less loss. Hydroxycinnamic acids and monomeric catechins displayed the most marked changes. Leaching with water into the soaking solution was the principal mechanism retained to explain these losses.
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Affiliation(s)
- Emilie Devic
- INRA, UMR1145 Ingenierie Procedes Aliments, 91300 Massy, France
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177
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de Escalada Pla MF, Uribe M, Fissore EN, Gerschenson LN, Rojas AM. Influence of the isolation procedure on the characteristics of fiber-rich products obtained from quince wastes. J FOOD ENG 2010. [DOI: 10.1016/j.jfoodeng.2009.07.018] [Citation(s) in RCA: 31] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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178
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179
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Kosmala M, Kołodziejczyk K, Markowski J, Mieszczakowska M, Ginies C, Renard CM. Co-products of black-currant and apple juice production: Hydration properties and polysaccharide composition. Lebensm Wiss Technol 2010. [DOI: 10.1016/j.lwt.2009.06.016] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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180
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Sun-Waterhouse D, Wen I, Wibisono R, Melton LD, Wadhwa S. Evaluation of the extraction efficiency for polyphenol extracts from by-products of green kiwifruit juicing. Int J Food Sci Technol 2009. [DOI: 10.1111/j.1365-2621.2009.02097.x] [Citation(s) in RCA: 45] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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181
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Colin-Henrion M, Mehinagic E, Renard CM, Richomme P, Jourjon F. From apple to applesauce: Processing effects on dietary fibres and cell wall polysaccharides. Food Chem 2009. [DOI: 10.1016/j.foodchem.2009.03.109] [Citation(s) in RCA: 41] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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182
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Sun-Waterhouse D, Chen J, Chuah C, Wibisono R, Melton LD, Laing W, Ferguson LR, Skinner MA. Kiwifruit-based polyphenols and related antioxidants for functional foods: kiwifruit extract-enhanced gluten-free bread. Int J Food Sci Nutr 2009; 60 Suppl 7:251-64. [DOI: 10.1080/09637480903012355] [Citation(s) in RCA: 33] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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183
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Oszmiański J, Wojdylo A, Kolniak J. Effect of enzymatic mash treatment and storage on phenolic composition, antioxidant activity, and turbidity of cloudy apple juice. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2009; 57:7078-7085. [PMID: 19572518 DOI: 10.1021/jf900806u] [Citation(s) in RCA: 51] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/28/2023]
Abstract
The effects of different commercial enzymatic mash treatments on yield, turbidity, color, and polyphenolic and sediment of procyanidins content of cloudy apple juice were studied. Addition of pectolytic enzymes to mash treatment had positive effect on the production of cloud apple juices by improving polyphenolic contents, especially procyanidins and juice yields (68.3% in control samples to 77% after Pectinex Yield Mash). As summary of the effect of enzymatic mash treatment, polyphenol contents in cloudy apple juices significantly increased after Pectinex Yield Mash, Pectinex Smash XXL, and Pectinex XXL maceration were applied but no effect was observed after Pectinex Ultra-SPL I Panzym XXL use, compared to the control samples. The content of polymeric procyanidins represented 50-70% of total polyphenols, but in the present study, polymeric procyanidins were significantly lower in juices than in fruits and also affected by enzymatic treatment (Pectinex AFP L-4 and Panzym Yield Mash) compared to the control samples. The enzymatic treatment decreased procyanidin content in most sediment with the exception of Pectinex Smash XXL and Pectinex AFP L-4. Generally in samples that were treated by pectinase, radical scavenging activity of cloudy apple juices was increased compared to the untreated reference samples. The highest radical scavenging activity was associated with Pectinex Yield Mash, Pectinex Smash XXL, and Pectinex XXL enzyme and the lowest activity with Pectinex Ultra SP-L and Pectinex APFL-4. However, in the case of enzymatic mash treatment cloudy apple juices showed instability of turbidity and low viscosity. These results must be ascribed to the much higher hydrolysis of pectin by enzymatic preparation which is responsible for viscosity. During 6 months of storage at 4 degrees C small changes in analyzed parameters of apple juices were observed.
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Affiliation(s)
- Jan Oszmiański
- Department of Fruit and Vegetable Processing, Wroclaw University of Environmental and Life Science, 25 Norwida Street, 50-375 Wroclaw, Poland.
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184
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Khanal R, Howard L, Prior R. Procyanidin Content of Grape Seed and Pomace, and Total Anthocyanin Content of Grape Pomace as Affected by Extrusion Processing. J Food Sci 2009; 74:H174-82. [DOI: 10.1111/j.1750-3841.2009.01221.x] [Citation(s) in RCA: 79] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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185
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Khanal RC, Howard LR, Brownmiller CR, Prior RL. Influence of extrusion processing on procyanidin composition and total anthocyanin contents of blueberry pomace. J Food Sci 2009; 74:H52-8. [PMID: 19323751 DOI: 10.1111/j.1750-3841.2009.01063.x] [Citation(s) in RCA: 88] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Abstract
Blueberry juice processing by-products are a rich source of procyanidins, which comprise a group of compounds shown to possess numerous health benefits, including protection against coronary heart disease, type II diabetes, and obesity. Most of the procyanidins present in blueberry pomace, however, are large molecular weight compounds that are poorly absorbed and show weak bioactivity compared to the smaller molecular weight monomers and dimers. The objective of our study was to identify optimal extrusion variables to enhance the contents of monomers and dimers at the expense of large molecular weight procyanidin oligomers and polymers. Extrusion variables temperature (160 and 180 degrees C) and screw speed (150 and 200 rpm) were tested using mixtures of blueberry pomace with decorticated white sorghum flour at a ratio of 30 : 70 and 45% moisture content. Extrudates were analyzed for procyanidin composition and total anthocyanin content. Extrusion of blueberry pomace increased the monomer, dimer, and trimer contents considerably at both temperature and screw speeds. The highest monomer content, obtained at 180 degrees C and 150 rpm screw speed, was 84% higher than the nonextruded control. Significantly higher levels of dimer and trimer contents were also obtained under these conditions. Increases in monomer, dimer, and trimer contents apparently were the result of reduced polymer contents, which was approximately 40% lower for samples extruded at 180 degrees C temperature and 150 rpm screw speed. Extrusion processing reduced total anthocyanin contents by 33% to 42% indicating that additional treatments are needed to retain the pigments. These results demonstrate that extrusion processing can be used to increase procyanidin monomer and dimers in blueberry pomace.
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Affiliation(s)
- R C Khanal
- Dept of Food Science, Univ of Arkansas, Fayetteville, AR 72703, USA
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186
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Polyphenolic-polysaccharide compounds from selected medicinal plants of Asteraceae and Rosaceae families: Chemical characterization and blood anticoagulant activity. Carbohydr Polym 2009. [DOI: 10.1016/j.carbpol.2009.01.030] [Citation(s) in RCA: 73] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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187
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Markowski J, Mieszczakowska M, Płocharski W. Effect of apple cultivar and enzyme treatment on phenolic compounds content during clear apple juice production. Int J Food Sci Technol 2009. [DOI: 10.1111/j.1365-2621.2008.01859.x] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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188
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Abstract
Epidemiological studies have linked the consumption of apples with reduced risk of some cancers, cardiovascular disease, asthma, and diabetes. Extensive research exists on apples and the health benefits of their beverages and phytochemicals. The purpose of this paper is to review the most recent literature in this area focusing on phytochemicals, phytochemical bioavailability and antioxidant behavior.
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Affiliation(s)
- Carla Soler
- Laboratory of Food Technology, Faculty of Pharmacy, University of Valencia, Av. Vicent Andrés Estellés s/n. 46100 Burjassot, Spain
| | - José M. Soriano
- Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Av. Vicent Andrés Estellés s/n. 46100 Burjassot, Spain
| | - Jordi Mañes
- Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Av. Vicent Andrés Estellés s/n. 46100 Burjassot, Spain
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189
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Brownmiller C, Howard LR, Prior RL. Processing and storage effects on procyanidin composition and concentration of processed blueberry products. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2009; 57:1896-1902. [PMID: 19215129 DOI: 10.1021/jf803015s] [Citation(s) in RCA: 35] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/27/2023]
Abstract
Blueberries are a rich source of procyanidins that may contribute to the reduced risk of chronic disease; however, because of seasonal availability, the berries are commonly consumed in thermally processed forms after long-term storage. In this study, we evaluated the effects of processing and 6 months of storage on procyanidin composition and content of blueberries that were canned in syrup (CS), canned in water (CW), pureed, and juiced (nonclarified and clarified). Processing blueberries into various forms resulted in significant losses of total procyanidins, with only 19 and 23% being retained in nonclarified and clarified juices, 41% retained in purees, and 65 and 78% being retained in berries CS and CW. The mono- and dimers were retained to a much greater extent than larger oligomers in all products following processing. Procyanidins were further degraded during 6 months of storage, with only 8% and 11% retained in clarified and nonclarified juices, 7% retained in pureed, and 22 and 32% retained in berries CS and CW. Similar to results obtained following processing, mono- and dimers were better retained than larger oligomers. Methods are needed to prevent procyanidin losses during processing and storage.
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Affiliation(s)
- Cindi Brownmiller
- Department of Food Science, University of Arkansas, 2650 North Young Avenue, Fayetteville, Arkansas 72704, USA
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190
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Effect of l-ascorbic acid, sugar, pectin and freeze–thaw treatment on polyphenol content of frozen strawberries. Lebensm Wiss Technol 2009. [DOI: 10.1016/j.lwt.2008.07.009] [Citation(s) in RCA: 48] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
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191
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Affiliation(s)
- Wolfgang Hümmer
- Food Chemistry, University of Würzburg, Am Hubland, 97074 Würzburg, Germany
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192
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Pierini R, Kroon PA, Guyot S, Ivory K, Johnson IT, Belshaw NJ. Procyanidin effects on oesophageal adenocarcinoma cells strongly depend on flavan-3-ol degree of polymerization. Mol Nutr Food Res 2009; 52:1399-407. [PMID: 18683822 DOI: 10.1002/mnfr.200700513] [Citation(s) in RCA: 43] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
Abstract
Epidemiological studies have shown that the risk of developing oesophageal adenocarcinoma (OA) is inversely correlated to consumption of fruits and vegetables. Flavan-3-ols are the most abundant subclass of flavonoids in these types of foods. Three apple-derived procyanidin fractions with different average degrees of polymerization (aDP) were characterized and the effects of these fractions and of pure flavan-3-ol monomers ((-)-epicatechin and (+)-catechin) and dimers (B1, B2) on two OA cell lines were investigated. Flavan-3-ol monomers and dimers had no effect on the two cell lines, while apple-derived flavan-3-ol oligomers and polymers induced a time-dependent reduction of cell viability. The reduction in the cell viability was due to the induction of caspase-mediated apoptosis and an arrest of the cell cycle in G0/G1. The magnitude of the reduction in cell viability and induction of apoptosis after exposure to flavan-3-ol oligomeric/polymeric fractions positively correlated with their aDP. These results indicate that only flavan-3-ol oligomers and polymers, but not monomers and dimers, have an effect on the proliferation of OA cells in vitro. As tested flavan-3-ol concentrations are achievable through diet, this study suggests that apple-derived PA may possess chemotherapeutic effects against OA.
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Affiliation(s)
- Roberto Pierini
- Institute of Food Research, Norwich Research Park, Colney, Norwich, UK
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193
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Le Bourvellec C, Guyot S, Renard C. Interactions between apple (Malus x domestica Borkh.) polyphenols and cell walls modulate the extractability of polysaccharides. Carbohydr Polym 2009. [DOI: 10.1016/j.carbpol.2008.07.010] [Citation(s) in RCA: 91] [Impact Index Per Article: 6.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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194
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Pinelo M, Zornoza B, Meyer AS. Selective release of phenols from apple skin: Mass transfer kinetics during solvent and enzyme-assisted extraction. Sep Purif Technol 2008. [DOI: 10.1016/j.seppur.2008.07.007] [Citation(s) in RCA: 55] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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195
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Oszmiański J, Wojdyło A. Comparative study of phenolic content and antioxidant activity of strawberry puree, clear, and cloudy juices. Eur Food Res Technol 2008. [DOI: 10.1007/s00217-008-0971-2] [Citation(s) in RCA: 48] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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196
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Factors affecting the conversion of apple polyphenols to phenolic acids and fruit matrix to short-chain fatty acids by human faecal microbiota in vitro. Eur J Nutr 2008; 47:442-52. [PMID: 18931964 DOI: 10.1007/s00394-008-0747-2] [Citation(s) in RCA: 73] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/26/2008] [Accepted: 09/23/2008] [Indexed: 10/21/2022]
Abstract
Proanthocyanidins (PAs) in apples are condensed tannins comprised mostly of (-)-epicatechin units with some terminal (+)-catechins. PAs, especially those having a long chain-length, are absorbed in the upper intestine only to a small extent and are passed to the colon. In the colon they are subjected to microbial metabolism by colonic microbiota. In the present article, the ability of human microbiota to ferment apple PAs is studied. Freeze-dried fruit preparations (apple, enzymatically digested apple, isolated cell-walls, isolated PAs or ciders) from two varieties, Marie Ménard and Avrolles, containing PAs of different chain lengths, were compared. Fermentation studies were performed in an in vitro colon model using human faecal microbiota as an inoculum. The maximal extent of conversion to known microbial metabolites, was observed at late time point for Marie Ménard cider, having short PAs. In this case, the initial dose also contributed to the extent of conversion. Long-chain PAs were able to inhibit the in vitro microbial metabolism of PAs shown as low maxima at early time points. Presence of isolated PAs also suppressed SCFA formation from carbohydrates as compared with that from apple cell wall or faecal suspension without substrates. The low maximal extents at early time points suggest that there is a competition between the inhibitory effect of the PAs on microbial activity, and the ability to convert PAs by the microbiota.
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197
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Mateo Anson N, van den Berg R, Havenaar R, Bast A, Haenen GRMM. Ferulic acid from aleurone determines the antioxidant potency of wheat grain (Triticum aestivum L.). JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2008; 56:5589-5594. [PMID: 18558703 DOI: 10.1021/jf800445k] [Citation(s) in RCA: 67] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/26/2023]
Abstract
Grain is an important source of phytochemicals, which have potent antioxidant capacity. They have been implicated in the beneficial health effect of whole grains in reducing cardiovascular disease and type 2 diabetes. The aim of the present study was to identify the most important antioxidant fractions of wheat grain. It was found that the aleurone content of these fractions was highly correlated with the antioxidant capacity of the fractions (r = 0.96, p < 0.0001). Ferulic acid appeared to be the major contributor to the antioxidant capacity in fractions with higher antioxidant capacity. The contribution of protein was rather limited. It was concluded that the antioxidant potency of wheat grain fractions is predominantly determined by aleurone content, which can be attributed to the presence of relatively large amounts of phenolic compounds, primarily ferulic acid.
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198
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199
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Oszmiański J, Wojdyło A. Polyphenol content and antioxidative activity in apple purées with rhubarb juice supplement. Int J Food Sci Technol 2008. [DOI: 10.1111/j.1365-2621.2006.01481.x] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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200
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Huemmer W, Dietrich H, Will F, Schreier P, Richling E. Content and mean polymerization degree of procyanidins in extracts obtained from clear and cloudy apple juices. Biotechnol J 2008; 3:234-43. [DOI: 10.1002/biot.200700116] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
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