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Yadav S, Malik K, Moore JM, Kamboj BR, Malik S, Malik VK, Arya S, Singh K, Mahanta S, Bishnoi DK. Valorisation of Agri-Food Waste for Bioactive Compounds: Recent Trends and Future Sustainable Challenges. Molecules 2024; 29:2055. [PMID: 38731546 PMCID: PMC11085133 DOI: 10.3390/molecules29092055] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/10/2024] [Revised: 04/23/2024] [Accepted: 04/26/2024] [Indexed: 05/13/2024] Open
Abstract
Worldwide, a massive amount of agriculture and food waste is a major threat to the environment, the economy and public health. However, these wastes are important sources of phytochemicals (bioactive), such as polyphenols, carotenoids, carnitine, coenzymes, essential oils and tocopherols, which have antioxidant, antimicrobial and anticarcinogenic properties. Hence, it represents a promising opportunity for the food, agriculture, cosmetics, textiles, energy and pharmaceutical industries to develop cost effective strategies. The value of agri-food wastes has been extracted from various valuable bioactive compounds such as polyphenols, dietary fibre, proteins, lipids, vitamins, carotenoids, organic acids, essential oils and minerals, some of which are found in greater quantities in the discarded parts than in the parts accepted by the market used for different industrial sectors. The value of agri-food wastes and by-products could assure food security, maintain sustainability, efficiently reduce environmental pollution and provide an opportunity to earn additional income for industries. Furthermore, sustainable extraction methodologies like ultrasound-assisted extraction, pressurized liquid extraction, supercritical fluid extraction, microwave-assisted extraction, pulse electric field-assisted extraction, ultrasound microwave-assisted extraction and high hydrostatic pressure extraction are extensively used for the isolation, purification and recovery of various bioactive compounds from agri-food waste, according to a circular economy and sustainable approach. This review also includes some of the critical and sustainable challenges in the valorisation of agri-food wastes and explores innovative eco-friendly methods for extracting bioactive compounds from agri-food wastes, particularly for food applications. The highlights of this review are providing information on the valorisation techniques used for the extraction and recovery of different bioactive compounds from agricultural food wastes, innovative and promising approaches. Additionally, the potential use of these products presents an affordable alternative towards a circular economy and, consequently, sustainability. In this context, the encapsulation process considers the integral and sustainable use of agricultural food waste for bioactive compounds that enhance the properties and quality of functional food.
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Affiliation(s)
- Sujeeta Yadav
- Department of Microbiology, CCS Haryana Agricultural University, Hisar 125 004, India;
| | - Kamla Malik
- Department of Microbiology, CCS Haryana Agricultural University, Hisar 125 004, India;
| | - Janie McClurkin Moore
- Department of Biological and Agricultural Engineering (BAEN), College of Agriculture and Life Sciences (COALS), Texas A&M University, College Station, TX 77843, USA;
| | - Baldev Raj Kamboj
- Department of Agronomy, CCS Haryana Agricultural University, Hisar 125 004, India
| | - Shweta Malik
- Department of Agronomy, CCS Haryana Agricultural University, Hisar 125 004, India
| | - Vinod Kumar Malik
- Department of Plant Pathology, CCS Haryana Agricultural University, Hisar 125 004, India
| | - Sandeep Arya
- Department of Forestry, CCS Haryana Agricultural University, Hisar 125 004, India
| | - Karmal Singh
- Department of Agronomy, CCS Haryana Agricultural University, Hisar 125 004, India
| | - Shikhadri Mahanta
- Department of Biological and Agricultural Engineering (BAEN), College of Agriculture and Life Sciences (COALS), Texas A&M University, College Station, TX 77843, USA;
| | - Dalip Kumar Bishnoi
- Department of Agricultural Economics, CCS Haryana Agricultural University, Hisar 125 004, India
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Kumar H, Kimta N, Guleria S, Cimler R, Sethi N, Dhanjal DS, Singh R, Duggal S, Verma R, Prerna P, Pathera AK, Alomar SY, Kuca K. Valorization of non-edible fruit seeds into valuable products: A sustainable approach towards circular bioeconomy. THE SCIENCE OF THE TOTAL ENVIRONMENT 2024; 922:171142. [PMID: 38387576 DOI: 10.1016/j.scitotenv.2024.171142] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/17/2023] [Revised: 02/03/2024] [Accepted: 02/19/2024] [Indexed: 02/24/2024]
Abstract
Global imperatives have recently shown a paradigm shift in the prevailing resource utilization model from a linear approach to a circular bioeconomy. The primary goal of the circular bioeconomy model is to minimize waste by effective re-usage of organic waste and efficient nutrient recycling. In essence, circular bioeconomy integrates the fundamental concept of circular economy, which strives to offer sustainable goods and services by leveraging biological resources and processes. Notably, the circular bioeconomy differs from conventional waste recycling by prioritizing the safeguarding and restoration of production ecosystems, focusing on harnessing renewable biological resources and their associated waste streams to produce value-added products like food, animal feed, and bioenergy. Amidst these sustainability efforts, fruit seeds are getting considerable attention, which were previously overlooked and commonly discarded but were known to comprise diverse chemicals with significant industrial applications, not limited to cosmetics and pharmaceutical industries. While, polyphenols in these seeds offer extensive health benefits, the inadequate conversion of fruit waste into valuable products poses substantial environmental challenges and resource wastage. This review aims to comprehend the known information about the application of non-edible fruit seeds for synthesising metallic nanoparticles, carbon dots, biochar, biosorbent, and biodiesel. Further, this review sheds light on the potential use of these seeds as functional foods and feed ingredients; it also comprehends the safety aspects associated with their utilization. Overall, this review aims to provide a roadmap for harnessing the potential of non-edible fruit seeds by adhering to the principles of a sustainable circular bioeconomy.
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Affiliation(s)
- Harsh Kumar
- Centre of Advanced Technologies, Faculty of Science, University of Hradec Kralove, Rokitanskeho 62, 50003 Hradec Kralove, Czech Republic
| | - Neetika Kimta
- School of Biological and Environmental Sciences, Shoolini University of Biotechnology and Management Sciences, Solan 173229, India
| | - Shivani Guleria
- Department of Biotechnology, TIFAC-Centre of Relevance and Excellence in Agro and Industrial Biotechnology (CORE), Thapar Institute of Engineering and Technology, Patiala 147001, India
| | - Richard Cimler
- Centre of Advanced Technologies, Faculty of Science, University of Hradec Kralove, Rokitanskeho 62, 50003 Hradec Kralove, Czech Republic
| | - Nidhi Sethi
- Department of Pharmaceutical Sciences, Guru Nanak Dev University, Amritsar 143005, India
| | - Daljeet Singh Dhanjal
- School of Bioengineering and Biosciences, Lovely Professional University, Phagwara, Punjab 144411, India
| | - Reena Singh
- School of Bioengineering and Biosciences, Lovely Professional University, Phagwara, Punjab 144411, India
| | - Sampy Duggal
- Department of Ayurveda & Health Sciences, Abhilashi University, Mandi 175028, India
| | - Rachna Verma
- School of Biological and Environmental Sciences, Shoolini University of Biotechnology and Management Sciences, Solan 173229, India.
| | - Prerna Prerna
- Department of Biotechnology, Thapar Institute of Engineering and Technology, Patiala 147001, India
| | | | - Suliman Y Alomar
- Zoology Department, College of Science, King Saud University, Riyadh 11451, Saudi Arabia
| | - Kamil Kuca
- Department of Chemistry, Faculty of Science, University of Hradec Kralove, 50003 Hradec Kralove, Czech Republic; Biomedical Research Center, University Hospital Hradec Kralove, Hradec Kralove, Czech Republic.
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Kuchaiyaphum P, Chotichayapong C, Kajsanthia K, Saengsuwan N. Carboxymethyl cellulose/poly (vinyl alcohol) based active film incorporated with tamarind seed coat waste extract for food packaging application. Int J Biol Macromol 2024; 255:128203. [PMID: 37979741 DOI: 10.1016/j.ijbiomac.2023.128203] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/02/2023] [Revised: 08/29/2023] [Accepted: 11/15/2023] [Indexed: 11/20/2023]
Abstract
Incorporating a bioactive food waste extract into biodegradable polymers is a promising green approach to producing active films with antioxidant and antibacterial activity for food packaging. Active packaging films from carboxymethyl cellulose (CMC) and polyvinyl alcohol (PVA) incorporated with tamarind seed coat waste extract (TS) were prepared by solvent casting method using citric acid as a crosslinking agent. The effect of TS content on the film properties was determined by measuring the optical, morphology, mechanical, water vapor transmission rate (WVTR), antioxidant, and antimicrobial attributes. The CMC/PVA-TS films were also tested on fresh pork. The addition of TS did not significantly affect the film structure and WVTR but it improved the mechanical and UV barrier properties. The films possessed antioxidant and antimicrobial ability against bacteria (S. aureus and E. coli). Thus, CMC/PVA packaging was successfully prepared, and the incorporation of TS enhanced the antioxidant and antimicrobial properties of the film, which extended the shelf-life of fresh pork.
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Affiliation(s)
- Pusita Kuchaiyaphum
- Department of Applied Chemistry, Faculty of Sciences and Liberal Arts, Rajamangala University of Technology Isan, Nakhon Ratchasima 30000, Thailand.
| | - Chatrachatchaya Chotichayapong
- Department of Applied Chemistry, Faculty of Sciences and Liberal Arts, Rajamangala University of Technology Isan, Nakhon Ratchasima 30000, Thailand
| | - Kanlayanee Kajsanthia
- Department of Applied Chemistry, Faculty of Sciences and Liberal Arts, Rajamangala University of Technology Isan, Nakhon Ratchasima 30000, Thailand
| | - Nikorn Saengsuwan
- Department of Applied Chemistry, Faculty of Sciences and Liberal Arts, Rajamangala University of Technology Isan, Nakhon Ratchasima 30000, Thailand
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Tavanappanavar AN, Mulla SI, Shekhar Seth C, Bagewadi ZK, Rahamathulla M, Muqtader Ahmed M, Ayesha Farhana S. Phytochemical analysis, GC-MS profile and determination of antibacterial, antifungal, anti-inflammatory, antioxidant activities of peel and seeds extracts (chloroform and ethyl acetate) of Tamarindus indica L. Saudi J Biol Sci 2024; 31:103878. [PMID: 38125735 PMCID: PMC10730893 DOI: 10.1016/j.sjbs.2023.103878] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/13/2023] [Revised: 11/05/2023] [Accepted: 11/24/2023] [Indexed: 12/23/2023] Open
Abstract
Tamarindus indica L., is widely used tree in ayurvedic medicine. Here, we aimed to understand the presence of important constituents in seeds and peel of Tamarind fruits and their biological activities. Hence, seeds and peel of Tamarind fruits are used for further extraction process by soxhlet method (chloroform and ethyl acetate solvents). Results suggest that the ethyl acetate extract (seeds) consists of terpenoids (72.29 ± 0.513 mg/g), phenolic content (68.67 ± 2.11 mg/g) and flavonoids (26.36 ± 2.03 mg/g) whereas chloroform extract (seeds) has terpenoids (42.29 ± 0.98 mg/g). Similarly, chloroform extract (peel) has terpenoids (25.96 ± 3.20 mg/g) and flavonoids (46.36 ± 2.03 mg/g) whereas ethyl acetate extract (peel) has terpenoids (62.93 ± 0.987 mg/g). Furthermore, anti-inflammation activity results revealed that the chloroform extract of peel was found to be more effective with IC50 of 226.14 µg/ml by protein denaturation analysis and with IC50 of 245.5 µg/ml on lipoxygenase inhibition activity. Chloroform extract (peel and seeds) shown better antioxidant activity using DPPH than ethyl acetate extract (peel and seeds). Ethyl acetate extract of seeds showed impressive potency by inhibiting the growth of fungus, Candida albicans. Additionally, ethyl acetate extract of seeds showed impressive potency inhibiting the growth of Escherichia coli than Bacillus cereus. GC-MS analysis shown the existence of diverse set of phytochemicals in each extract. Overall, comparative studies highlight the effectiveness of seeds extracts than peel extracts. Moreover, GC-MS results suggest that the seeds and peel extracts (chloroform and ethyl acetate) contains a wide range of compounds (including flavonoids, isovanillic acid, fatty acids and phenolic compounds) which can be utilized for therapeutic purpose.
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Affiliation(s)
- Adinath N. Tavanappanavar
- Department of Biochemistry, School of Allied Health Sciences, REVA University, Bangalore 560064, India
| | - Sikandar I. Mulla
- Department of Biochemistry, School of Allied Health Sciences, REVA University, Bangalore 560064, India
| | | | - Zabin K. Bagewadi
- Department of Biotechnology, KLE Technological University, Hubballi, Karnataka 580031, India
| | - Mohamed Rahamathulla
- Department of Pharmaceutics, College of Pharmacy, King Khalid University, P. O. Box 62223, Al Faraa, Abha, Saudi Arabia
| | - Mohammed Muqtader Ahmed
- Department of Pharmaceutics, College of Pharmacy, Prince Sattam Bin Abdulaziz University, P.O. Box 173, Al-Kharj 11942, Saudi Arabia
| | - Syeda Ayesha Farhana
- Department of Pharmaceutics, Unaizah College of Pharmacy, Qassim University, Unaizah 51911, Saudi Arabia
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Borah MS, Tiwari A, Sridhar K, Narsaiah K, Nayak PK, Stephen Inbaraj B. Recent Trends in Valorization of Food Industry Waste and By-Products: Encapsulation and In Vitro Release of Bioactive Compounds. Foods 2023; 12:3823. [PMID: 37893717 PMCID: PMC10606574 DOI: 10.3390/foods12203823] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/13/2023] [Revised: 10/04/2023] [Accepted: 10/13/2023] [Indexed: 10/29/2023] Open
Abstract
Food by-products and waste are a boundless source of bioactives, nutraceuticals, and naturally occurring substances that are good for human health. In fact, a lot of by-products and wastes are generated by several food businesses. Therefore, waste management and by-product utilization are the most important aspects of the food sector. According to various studies, many bioactive compounds such as phenolics, carotenoids, and proteins can be recovered as feed stock from various industries' by-products and wastes using potential technologies. As a result, current trends are shifting attention to the sustainable valorisation of food sector waste management and by-products utilization. Thus, the circular economy principles have been applied to the field of food science. The aim of the circular economy is to ensure environmental protection and promote economic development while minimizing the environmental impact of food production. All of these aspects of the circular economy, at present, have become a challenging area of research for by-product valorisation as well. Hence, this review aims to highlight the emerging trends in the efficient utilization of food industry waste and by-products by focusing on innovative encapsulation techniques and controlled release mechanisms of bioactive compounds extracted from food industry waste and by-products. This review also aims to suggest future research directions, and addresses regulatory and toxicity considerations, by fostering knowledge dissemination and encouraging eco-friendly approaches within the food industry. This review reveals the role of encapsulation strategies for the effective utilization of bioactive compounds extracted from food industry waste and by-products. However, further research is needed to address regulatory and toxicity considerations of encapsulated bioactive compounds and health-related concerns.
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Affiliation(s)
| | - Ajita Tiwari
- Department of Agricultural Engineering, Assam University, Silchar 788011, India
| | - Kandi Sridhar
- Department of Food Technology, Karpagam Academy of Higher Education (Deemed to be University), Coimbatore 641021, India
| | - Kairam Narsaiah
- Agriculture Engineering Division, Indian Council of Agricultural Research, New Delhi 110012, India
| | - Prakash Kumar Nayak
- Department of Food Engineering and Technology, Central Institute of Technology Kokrajhar, Kokrajhar 783370, India
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Gumul D, Ziobro R, Korus J, Surma M. Pulp from Colored Potatoes ( Solanum tuberosum L.) as an Ingredient Enriching Dessert Cookies. Foods 2023; 12:3735. [PMID: 37893628 PMCID: PMC10606129 DOI: 10.3390/foods12203735] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/25/2023] [Revised: 10/07/2023] [Accepted: 10/10/2023] [Indexed: 10/29/2023] Open
Abstract
Freeze-dried pulp from colored potatoes, obtained after starch isolation, is a rich source of polyphenols. Therefore, it can be used to fortify cookies, contributing to a reduction in industrial waste, aligning with the zero-waste technology. The purpose of this study was to analyze the effects of adding 5% and 10% pulp from two varieties of colored potatoes on the content of polyphenols, antioxidant activity, physical characteristics, nutritional composition, and the levels of hydroxymethylfurfural and acrylamide of the fortified cookies. The findings revealed that colored potato pulp is an outstanding additive for fortifying cookies with polyphenols, flavonoids, anthocyanins, and flavonols (even two to four times in comparison to control). Cookies containing pulp exhibited even two times higher fiber and protein content (up to 17% more), while the fat and ash content remained unchanged compared to control cookies. Furthermore, they contained 30% less HMF and 40% more acrylamide. These cookies also exhibited good physical properties in the final products. The study demonstrated that pulp from the "Magenta Love" potato variety was significantly more effective in enriching cookies with health-promoting compounds and nutrition value compared to pulp from Marleta Blue.
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Affiliation(s)
- Dorota Gumul
- Department of Carbohydrate Technology and Cereal Processing, Faculty of Food Technology, University of Agriculture in Krakow, Balicka Str. 122, 30-149 Krakow, Poland; (R.Z.); (J.K.)
| | - Rafał Ziobro
- Department of Carbohydrate Technology and Cereal Processing, Faculty of Food Technology, University of Agriculture in Krakow, Balicka Str. 122, 30-149 Krakow, Poland; (R.Z.); (J.K.)
| | - Jarosław Korus
- Department of Carbohydrate Technology and Cereal Processing, Faculty of Food Technology, University of Agriculture in Krakow, Balicka Str. 122, 30-149 Krakow, Poland; (R.Z.); (J.K.)
| | - Magdalena Surma
- Department of Plant Products Technology and Nutrition Hygiene, Faculty of Food Technology, University of Agriculture in Krakow, Balicka Str. 122, 30-149 Krakow, Poland;
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Gufi Y, Manaye A, Tesfamariam B, Abrha H, Tesfaye M, Hintsa S. Modeling impacts of climate change on the geographic distribution and abundances of Tamarindus indica in Tigray region, Ethiopia. Heliyon 2023; 9:e17471. [PMID: 37449191 PMCID: PMC10336433 DOI: 10.1016/j.heliyon.2023.e17471] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/14/2022] [Revised: 06/17/2023] [Accepted: 06/19/2023] [Indexed: 07/18/2023] Open
Abstract
Tamarindus indica is a multipurpose dry land species in sub-Saharan that is traditionally used to build resilience into the farming system. The species is highly threatened and listed on the IUCN Red List. However, information on how climatic condition locally influences its ecological distribution is limited. This study investigates the current and future suitable habitat for the species in the Tigray region, in northern Ethiopia. A total of 220 species presence points and the number of T. indica within a 50 m × 50 m plot were collected. In addition, 19 bioclimatic variables, 3 topographic variables and soil data were used to model the impact of future climate conditions under two Representative Concentration Path Ways (RCP4.5 and RCP 8.5). MaxEnt-v-3.3.3 k, Diva-GIS-7.5, and GIS10.6 were used to model the current and future distribution. SPSSv-26 was also utilized to analyze the relationship between the species' abundance and environmental variables. Results showed that the environmental variables determining most for the distribution of T. indica were mean diurnal range (Bio2 (56.9%)); temperature seasonality (Bio4 (10.3%)) and temperature annual range (Bio7 (9.2%)). The model suggested that the current distribution of T. indica covers an area of 9209 km2 (14.04%). This would have increased to 29,363 km2 (44.78%) and 11,046 km2 (16.85%) by 2070 under RCP4.5 and RCP8.5, respectively. Compared to the high-impact areas, new gains of suitable areas (net 25,081 km2) for the future distribution of the species were predicted in 2070-RCP4.5. Altitude, rainfall, temperature, silt contents of soils and soil pH have significant contributions (P-value<0.05) to the abundance of T. indica. However, altitude has a negative relationship with the abundance of T. indica. Additional studies to understand population trends and other threats are recommended.
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Affiliation(s)
- Yirga Gufi
- Ethiopian Forest Development, Mekelle Centre, Mekelle, Ethiopia
| | | | | | - Haftu Abrha
- Institutes of Climate and Society, Mekelle University, Mekelle, Ethiopia
- University Felix Houphouet-Boigny, Abidjan, Cote d’Ivoire
- Mohammed VI Polytechnic University, Lot 660, Hay Moulay Rachid, Ben Guerir, 43150, Morocco
| | - Musse Tesfaye
- Institute of International Forestry and Forest Products, Technical University of Dresden, 01737, Tharandt, Germany
| | - Sibhatleab Hintsa
- Tigray Agricultural Research Institute, Abergelle Agricultural Research Center, Ethiopia
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Bhandari D, Shirsat S, Gat Y. Bioactive characterization and optimization of Tamarindus indica seed protein hydrolysate: technology and application of natural enzymes. 3 Biotech 2022; 12:338. [PMID: 36340804 PMCID: PMC9633903 DOI: 10.1007/s13205-022-03386-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/02/2022] [Accepted: 09/30/2022] [Indexed: 11/06/2022] Open
Abstract
Tamarind seeds are one of the major sources of different nutrients and minerals and are used as antioxidant components in various food products. Bioactive peptides are released by enzymatic hydrolysis of major food proteins followed by different separation techniques to isolate them from the mixture of other components. Further incorporation of bioactive peptides in various food products may lead to more diversification, fulfilling different nutritional requirements, and promoting health benefits. The objective of this study was to optimize the parameters for the formation of tamarind protein hydrolysates with the use of pepsin and trypsin. It was observed that pepsin and trypsin derived hydrolysate showed the maximum degree of hydrolysis and other bioactive characteristics (DPPH activity, reducing power, ABTS activity, and antidiabetic activity) under optimized conditions. High-performance liquid chromatography was performed for amino acid profiling on trypsin derived protein hydrolysate. From this study, pepsin and trypsin derived hydrolysate can be considered as a rich source of natural antioxidants for developing food formulation.
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Affiliation(s)
- Divya Bhandari
- Department of Food Technology and Nutrition, Lovely Professional University, Jalandhar, 144411 India
| | - Shreyash Shirsat
- Department of Food Engineering and Technology, Institute of Chemical Technology, Marathwada Campus, Jalna, 431203 India
| | - Yogesh Gat
- Department of Food Engineering and Technology, Institute of Chemical Technology, Marathwada Campus, Jalna, 431203 India
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Bolek S. Valorization of microwave roasted Tamarindus indica seed in functional biscuit production and effects on rheological and textural properties of biscuit dough. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:2080-2086. [PMID: 35531399 PMCID: PMC9046489 DOI: 10.1007/s13197-021-05224-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 06/26/2021] [Accepted: 07/30/2021] [Indexed: 05/03/2023]
Abstract
As one of the most popular bakery products, biscuits lack several nutrients such as fiber, protein, and some minerals. In this study, biscuits were enriched with T. indica seed flour. T. indica seeds were roasted by microwave at 600 W for 8, 16 and 24 min. Wheat flour was substituted by unroasted and roasted tamarind flour at level of 10%. Owing to its appreciated antioxidant activity, fiber and protein content, T. indica seed flour improved the nutritional value and antioxidative properties of biscuits. The fiber content of biscuits increased up to 3.88 ± 0.02% and protein content up to 11.22 ± 0.05 (p < 0.05). Moderately roasting process developed the sensory and antioxidative properties of T. indica seeds. Microwave roasting was used successfully for roasting T. indica seeds.
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Affiliation(s)
- Sibel Bolek
- Department of Food Technology, University of Health Sciences, 34688 Istanbul, Turkey
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Oyeyinka AT, Dahunsi JO, Akintayo OA, Oyeyinka SA, Adebiyi JA, Otutu OL, Awofadeju OFJ, Gbashi S, Chinma CE, Manley M, Adebo OA, Njobeh PB, Kesa H. Nutritionally improved cookies from whole wheat flour enriched with processed tamarind seed flour. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16185] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
Affiliation(s)
- Adewumi T. Oyeyinka
- School of Tourism and Hospitality College of Business and Economics University of Johannesburg Auckland Park South Africa
| | - Joy O. Dahunsi
- Department of Home Economics and Food Science University of Ilorin Ilorin Nigeria
| | - Olaide A. Akintayo
- Department of Home Economics and Food Science University of Ilorin Ilorin Nigeria
| | - Samson A. Oyeyinka
- Department of Home Economics and Food Science University of Ilorin Ilorin Nigeria
- Department of Biotechnology and Food Technology University of Johannesburg Doornfontein South Africa
| | - Janet A. Adebiyi
- Department of Biotechnology and Food Technology University of Johannesburg Doornfontein South Africa
| | - Olatunde L. Otutu
- Department of Food Science and Technology Bamidele Olumilua University of Education, Science and Technology Ikere Ekiti Nigeria
| | | | - Sefater Gbashi
- Department of Biotechnology and Food Technology University of Johannesburg Doornfontein South Africa
| | - Chiemela E. Chinma
- Department of Food Science and Technology Federal University of Technology Minna Minna Nigeria
- African Center of Excellence for Mycotoxin and Food Safety Federal University of Technology Minna Minna Nigeria
| | - Marena Manley
- Department of Food Science Stellenbosch University Private Bag X1 Stellenbosch South Africa
| | - Oluwafemi A. Adebo
- Department of Biotechnology and Food Technology University of Johannesburg Doornfontein South Africa
| | - Patrick B. Njobeh
- Department of Biotechnology and Food Technology University of Johannesburg Doornfontein South Africa
| | - Hema Kesa
- School of Tourism and Hospitality College of Business and Economics University of Johannesburg Auckland Park South Africa
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Himori N, Inoue Yanagimachi M, Omodaka K, Shiga Y, Tsuda S, Kunikata H, Nakazawa T. The Effect of Dietary Antioxidant Supplementation in Patients with Glaucoma. Clin Ophthalmol 2021; 15:2293-2300. [PMID: 34113073 PMCID: PMC8183457 DOI: 10.2147/opth.s314288] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2021] [Accepted: 05/18/2021] [Indexed: 12/12/2022] Open
Abstract
Purpose Oxidative stress may be a risk factor for glaucoma, and many previous reports have suggested that antioxidants could be a promising treatment. Here, we investigated the effects of a novel supplement containing three food-derived antioxidants (hesperidin, crocetin, and Tamarindus indica) on markers of oxidative stress in patients with glaucoma. Patients and Methods This study had a prospective, single arm design. Thirty Japanese glaucoma patients were recruited and given 4 tablets with ample water twice a day for 8 weeks. The treatment was stopped, and the subjects were followed for an additional 8 weeks. We measured biological antioxidant potential (BAP) with a free radical analyzer. We also measured urinary 8-hydroxy-2ʹ-deoxyguanosine (8-OHdG; a marker of oxidative DNA damage). Clinical laboratory data were measured in venous blood samples. Clinical parameters were also recorded. Comparisons used a one-way analysis of variance (ANOVA) followed by Dunnett’s test. Results The 8-OHdG level was not reduced. We also divided the patients into groups with high or low oxidative stress. In patients with relatively high oxidative stress, the 8-OHdG level was significantly reduced at weeks 4, 8, 12, and 16 (P < 0.001, P < 0.01, P < 0.01, P < 0.01), and BAP was significantly elevated at weeks 8 and 12 (P = 0.03, P = 0.04). In patients with relatively low oxidative stress, the 8-OHdG level was not significantly reduced during supplement intake but was significantly elevated at weeks 12 and 16 (P =0.03, P = 0.04), while BAP was not significantly elevated. Conclusion An 8-week oral course of antioxidant supplementation was effective in patients with a high oxidative stress level. Dietary supplementation could hold promise in the treatment of systemic oxidative stress-related diseases.
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Affiliation(s)
- Noriko Himori
- Department of Ophthalmology, Tohoku University Graduate School of Medicine, Sendai, Japan
| | - Maki Inoue Yanagimachi
- Department of Ophthalmology, Tohoku University Graduate School of Medicine, Sendai, Japan
| | - Kazuko Omodaka
- Department of Ophthalmology, Tohoku University Graduate School of Medicine, Sendai, Japan.,Department of Ophthalmic Imaging and Information Analytics, Tohoku University Graduate School of Medicine, Sendai, Japan
| | - Yukihiro Shiga
- Department of Ophthalmology, Tohoku University Graduate School of Medicine, Sendai, Japan
| | - Satoru Tsuda
- Department of Ophthalmology, Tohoku University Graduate School of Medicine, Sendai, Japan
| | - Hiroshi Kunikata
- Department of Ophthalmology, Tohoku University Graduate School of Medicine, Sendai, Japan.,Department of Retinal Disease Control, Tohoku University Graduate School of Medicine, Sendai, Japan
| | - Toru Nakazawa
- Department of Ophthalmology, Tohoku University Graduate School of Medicine, Sendai, Japan.,Department of Ophthalmic Imaging and Information Analytics, Tohoku University Graduate School of Medicine, Sendai, Japan.,Department of Retinal Disease Control, Tohoku University Graduate School of Medicine, Sendai, Japan.,Department of Advanced Ophthalmic Medicine, Tohoku University Graduate School of Medicine, Sendai, Japan
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12
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Pretreatment of tamarind pericarp to increase antioxidant availability and its application in a functional food. Journal of Food Science and Technology 2021; 58:2385-2394. [PMID: 33967335 DOI: 10.1007/s13197-020-04751-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/01/2019] [Accepted: 09/09/2019] [Indexed: 10/23/2022]
Abstract
Diverse researchers have considered by-products of food and agricultural processing industries as a source of antioxidants. Tamarind (Tamarindus indica) is a leguminous tree, native from tropical Africa bearing edible fruit. The fruit is composed of 30% pulp, 40% seed, and 30% pericarp. Currently, tamarind pericarp is a waste from tamarind processing (approximately 54,400 tons of pericarp in 2012 worldwide) and is contributing to environmental contamination. This research aimed to determine the effect of maceration, microwaves, and ultrasound on the increase in the antioxidant availability in tamarind pericarp and its incorporation as a functional ingredient in cookies (5 and 10% substitution). Antioxidant content, antioxidant activity, proximate, and sensorial analysis of the cookies were conducted. The microwave method was the best pretreatment compared with sonication and maceration since it showed 1.3-fold higher amounts of phenolic compounds and 1.2-fold higher antioxidant capacity. The 10% substitution of tamarind pericarp powder in cookies, significantly increased the fiber content (four-fold) and phenolic compounds content (2.6-fold) and the product presented good acceptance in a sensorial test. Thus, tamarind pericarp powder could be considered as an antioxidant and fiber source and could be used as a functional ingredient in food products.
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Pattnaik M, Pandey P, Martin GJO, Mishra HN, Ashokkumar M. Innovative Technologies for Extraction and Microencapsulation of Bioactives from Plant-Based Food Waste and their Applications in Functional Food Development. Foods 2021; 10:279. [PMID: 33573135 PMCID: PMC7911848 DOI: 10.3390/foods10020279] [Citation(s) in RCA: 42] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2020] [Revised: 01/20/2021] [Accepted: 01/22/2021] [Indexed: 02/07/2023] Open
Abstract
The by-products generated from the processing of fruits and vegetables (F&V) largely are underutilized and discarded as organic waste. These organic wastes that include seeds, pulp, skin, rinds, etc., are potential sources of bioactive compounds that have health imparting benefits. The recovery of bioactive compounds from agro-waste by recycling them to generate functional food products is of increasing interest. However, the sensitivity of these compounds to external factors restricts their utility and bioavailability. In this regard, the current review analyses various emerging technologies for the extraction of bioactives from organic wastes. The review mainly aims to discuss the basic principle of extraction for extraction techniques viz. supercritical fluid extraction, subcritical water extraction, ultrasonic-assisted extraction, microwave-assisted extraction, and pulsed electric field extraction. It provides insights into the strengths of microencapsulation techniques adopted for protecting sensitive compounds. Additionally, it outlines the possible functional food products that could be developed by utilizing components of agricultural by-products. The valorization of wastes can be an effective driver for accomplishing food security goals.
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Affiliation(s)
- Monalisha Pattnaik
- Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur 721302, West Bengal, India; (M.P.); (P.P.); (H.N.M.)
| | - Pooja Pandey
- Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur 721302, West Bengal, India; (M.P.); (P.P.); (H.N.M.)
- School of Chemistry, The University of Melbourne, Parkville, VIC 3010, Australia
- Department of Chemical Engineering, The University of Melbourne, Parkville, VIC 3010, Australia;
| | - Gregory J. O. Martin
- Department of Chemical Engineering, The University of Melbourne, Parkville, VIC 3010, Australia;
| | - Hari Niwas Mishra
- Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur 721302, West Bengal, India; (M.P.); (P.P.); (H.N.M.)
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14
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Chakraborty R, Sabruna S, Roy R, Majumdar S, Roy S. Banana pseudostem substitution in wheat flour biscuits enriches the nutritional and antioxidative properties with considerable acceptability. SN APPLIED SCIENCES 2021. [DOI: 10.1007/s42452-020-03988-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022] Open
Abstract
AbstractBiscuits prepared from composite flours substituted with unconventional plant resources have been considered important for enriching the overall nutritional quality. The present study was undertaken to explore the potential of banana pseudostem flour for the valorization of wheat flour biscuits. At the same time, the study attempts to address the problem of bioresource wastage as huge amounts of banana pseudostem are wasted every year after harvesting of the fruits. In this study, composite flours were prepared by partially substituting wheat flour with banana pseudostem core flour (BPF10, BPF20, BPF30) in different proportions (10, 20, 30% w/w), and biscuits were prepared from these composite flour formulations. Analyses of the physicochemical properties, pasting properties, colour and texture, quantification of phytochemicals and antioxidant properties, and overall sensory evaluation of the flours and biscuits were performed for comparative evaluation. BPF-substituted composite flours showed higher moisture and ash content, pasting temperature and water and oil absorption capacity. BPF-fortified biscuits were found to be rich in ash content, protein, proline, antioxidative phytochemicals, viz. phenols, flavonoids, tannins, ascorbate, and alkaloids, whereas fat, moisture content, and viscosity were comparatively lower than that of the control (wheat flour biscuits). Significant free radical scavenging activities of the BPF-substituted biscuits were also observed. Colour and texture analysis showed desirable changes in lightness (L*), yellowness (b*), chroma (C*), fracturability, and hardness of the BPF-substituted biscuits. Most importantly, considering the sensory characteristics like taste and crispiness, control and BPF10 biscuits were highly comparable. Therefore, the formulation of BPF-substituted biscuits presents an effective way to utilize banana pseudostems, which is also rich in nutraceutical and antioxidative properties.
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15
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Patel S, Balakrishnan S. Evaluation of antioxidant potential of nonconventional plant sources for the enhancement of shelf life of ghee. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.15000] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Shriyesh Patel
- Dairy Chemistry Department SMC College of Dairy Science Anand Agricultural University Anand India
| | - Smitha Balakrishnan
- Dairy Chemistry Department SMC College of Dairy Science Anand Agricultural University Anand India
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Trigo JP, Alexandre EMC, Oliveira A, Saraiva JA, Pintado M. Fortification of carrot juice with a high‐pressure‐obtained pomegranate peel extract: chemical, safety and sensorial aspects. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14386] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Affiliation(s)
- João P. Trigo
- Department of Chemistry QOPNA& LAQV‐REQUIMTE University of Aveiro Campus Universitário de Santiago 3810‐193 Aveiro Portugal
- CBQF – Centro de Biotecnologia e Química Fina – Laboratório Associado Escola Superior de Biotecnologia Universidade Católica Portuguesa Rua Arquiteto Lobão Vital 172 4200‐374 Porto Portugal
| | - Elisabete M. C. Alexandre
- Department of Chemistry QOPNA& LAQV‐REQUIMTE University of Aveiro Campus Universitário de Santiago 3810‐193 Aveiro Portugal
- CBQF – Centro de Biotecnologia e Química Fina – Laboratório Associado Escola Superior de Biotecnologia Universidade Católica Portuguesa Rua Arquiteto Lobão Vital 172 4200‐374 Porto Portugal
| | - Ana Oliveira
- CBQF – Centro de Biotecnologia e Química Fina – Laboratório Associado Escola Superior de Biotecnologia Universidade Católica Portuguesa Rua Arquiteto Lobão Vital 172 4200‐374 Porto Portugal
| | - Jorge A. Saraiva
- Department of Chemistry QOPNA& LAQV‐REQUIMTE University of Aveiro Campus Universitário de Santiago 3810‐193 Aveiro Portugal
| | - Manuela Pintado
- CBQF – Centro de Biotecnologia e Química Fina – Laboratório Associado Escola Superior de Biotecnologia Universidade Católica Portuguesa Rua Arquiteto Lobão Vital 172 4200‐374 Porto Portugal
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Trigo JP, Alexandre EMC, Saraiva JA, Pintado ME. High value-added compounds from fruit and vegetable by-products – Characterization, bioactivities, and application in the development of novel food products. Crit Rev Food Sci Nutr 2019; 60:1388-1416. [DOI: 10.1080/10408398.2019.1572588] [Citation(s) in RCA: 54] [Impact Index Per Article: 10.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
Affiliation(s)
- João P. Trigo
- CBQF/Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Porto, Portugal
- QOPNA & LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, Campus Universitário de Santiago, Aveiro, Portugal
| | - Elisabete M. C. Alexandre
- CBQF/Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Porto, Portugal
- QOPNA & LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, Campus Universitário de Santiago, Aveiro, Portugal
| | - Jorge A. Saraiva
- QOPNA & LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, Campus Universitário de Santiago, Aveiro, Portugal
| | - Manuela E. Pintado
- CBQF/Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Porto, Portugal
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El-Haddad AES, Saadeldeen AM, El-Emam SZ. Anti-angiogenic Activity of Major Phenolics in Tamarind Assessed with Molecular Docking Study on VEGF Kinase Proteins. Pak J Biol Sci 2019; 22:502-509. [PMID: 31930840 DOI: 10.3923/pjbs.2019.502.509] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
BACKGROUND AND OBJECTIVE The waste products of the tamarind canning industry have been discarded; however, it has potential health benefits. Herein, the study was carried out HPLC profiling of phenolic constituents of Tamarindis indica pericarp and seeds. Furthermore, the cytotoxic activity against HUH-7 cells was evaluated and assessed with molecular docking study on angiogenesis-related VEGF kinase proteins in addition to evaluating the level of released VEGF in treated HUH-7 cells by ELISA. MATERIALS AND METHODS Folin-ciocalteu and AlCl3 assays were used for quantification of total phenolics (TPC) and total flavonoids (TFC) contents, respectively. Molecular docking study was done on VEGF kinase proteins. RESULTS TPC and TFC of pericarp and seeds were 0.35±0.02 g GAE g-1 DE and 0.12±0.009 g CE g-1 DE, 0.39±0.01 g GAE g-1 DE and 0.03±0.006 g CE g-1 DE, respectively. In pericarp, 8 phenolics were tentatively identified, where (+)-catechin was the major (27,386.04 μg g-1 DE) followed by gallic acid and naringenin (931.47, 500.42 μg g-1 DE) respectively. While in seeds, 11 phenolics were tentatively identified, where naringenin was the major (95,305.47 μg g-1 DE) followed by (+)-catechin and rutin (54,930.29, 15,361.66 μg g-1 DE) respectively. Aqueous and methanol seeds extracts exhibit cytotoxic effect with IC50 27.4±1.81 and 13.4±0.94 μg mL-1, respectively, it was more potent than aqueous and methanol pericarp extracts which had IC50 132±5.82 and 61.6±3.16 μg mL-1. The tested phenolics were fit on the active sites of VEGF kinase targets with varied degree of interactions. The cytotoxic and anti-angiogenic activities were confirmed in light of phenolics docking interactions. CONCLUSION Results demonstrate for the first time that phenolics could inhibit angiogenesis via inhibiting kinase proteins, which could therefore be developed as antiangiogenic drugs.
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de Carvalho MVO, de Oliveira LDL, Melo L, Costa AM. Pre-harvest factors related to sensory profile of Passiflora setacea nectars, a wild passion fruit from Brazilian savannah. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:5711-5722. [PMID: 29736910 DOI: 10.1002/jsfa.9118] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/25/2017] [Revised: 04/01/2018] [Accepted: 05/08/2018] [Indexed: 06/08/2023]
Abstract
BACKGROUND Passiflora setacea DC. is a passion fruit species native from Brazilian savannah characterized by naturally sweet sensory characteristics. The sensory quality of the pulp can be affected by the growing environment. The effect of training systems (trellis or espalier), seasons (the weather conditions in periods of drought and rain) and addition of seeds to the juice (25%) were evaluated, with emphasis on the sensory quality of P. setacea nectars. RESULTS Training systems of P. setacea plantation did not influence flavor or aroma of nectars. Season had an effect on texture attributes. Although training system and season had impact on pH, total soluble solid (TSS) content, titratable acidity (TA), polyphenolics and condensed tannins content, these environment factors had no influence on acceptance. Seeds addition had a negative effect on overall liking. Frequency of consumption of passion fruit and functional food did not influence nectar preference whereas being neophilic or having higher level of knowledge about functional foods favored greater acceptance of P. setacea nectars. CONCLUSION Passiflora setacea nectar is a potential functional beverage, due its bioactive contents. Training system and season had no influence on acceptance as isolated factors. However, there was an interaction between these factors, which could be considered to market projection, as well as the addition of seeds. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Mariana Veras Oliveira de Carvalho
- Department of Human Nutrition Postgraduation, College of Health Sciences, Campus Universitário Darcy Ribeiro, University of Brasília, Brasília, Brazil
| | - Lívia de Lacerda de Oliveira
- Department of Human Nutrition Postgraduation, College of Health Sciences, Campus Universitário Darcy Ribeiro, University of Brasília, Brasília, Brazil
| | - Lauro Melo
- Department of Biochemical Engineering School of Chemistry, Federal University of Rio de Janeiro, Rio de Janeiro, Brazil
| | - Ana Maria Costa
- Embrapa Cerrados, BR 020, Km18, Laboratory of Food Science, Planaltina, Brazil
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Martinello F, Kannen V, Franco JJ, Gasparotto B, Sakita JY, Sugohara A, Garcia SB, Uyemura SA. Chemopreventive effects of a Tamarindus indica fruit extract against colon carcinogenesis depends on the dietary cholesterol levels in hamsters. Food Chem Toxicol 2017; 107:261-269. [PMID: 28687269 DOI: 10.1016/j.fct.2017.07.005] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/18/2016] [Revised: 06/27/2017] [Accepted: 07/03/2017] [Indexed: 12/18/2022]
Abstract
Tamarind has significant antioxidant potential. We showed that tamarind protects hypercholesterolemic hamsters from atherosclerosis. Hypercholesterolemia might increase the risk of colon cancer. We investigated whether tamarind extract modulates the risk of colon cancer in hypercholesterolemic hamsters. Hamsters (n = 64) were given tamarind and a hypercholesterolemic diet for 8 weeks. The groups were the control, tamarind treatment, hypercholesterolemic, and hypercholesterolemic treated with tamarind groups. Half of each group was exposed to the carcinogen dimethylhydrazine (DMH) at the 8th week. All hamsters were euthanatized at the 10th week. In carcinogen-exposed hypercholesterolemic hamsters, tamarind did not alter the cholesterol or triglyceride serum levels, but it reduced biomarkers of liver damage (alanine transaminase [ALT], and aspartate aminotransferase [AST]). Tamarind decreased DNA damage in hepatocytes, as demonstrated by analysis with an anti-γH2A.X antibody. In liver and serum samples, we found that this fruit extract reduced lipid peroxidation (thiobarbituric acid reactive substances [TBARS]) and increased endogenous antioxidant mechanisms (glutathione peroxidase [GPx] and superoxide dismutase [SOD]). However, tamarind did not alter either lipid peroxidation or antioxidant defenses in the colon, which contrasts with DMH exposure. Moreover, tamarind significantly increased the stool content of cholesterol. Although tamarind reduced the risk of colon cancer in hypercholesterolemic hamsters that were carcinogenically exposed to DMH by 63.8% (Metallothionein), it was still ∼51% higher than for animals fed a regular diet. Staining colon samples with an anti-γH2A.X antibody confirmed these findings. We suggest that tamarind has chemoprotective activity against the development of colon carcinogenesis, although a hypercholesterolemic diet might impair this protection.
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Affiliation(s)
- Flavia Martinello
- Department Clinical Analysis, Federal University of Santa Catarina, Florianopolis, Brazil
| | - Vinicius Kannen
- Department of Toxicology, Bromatology, and Clinical Analysis, University of Sao Paulo, Ribeirao Preto, Brazil.
| | - João José Franco
- Department of Toxicology, Bromatology, and Clinical Analysis, University of Sao Paulo, Ribeirao Preto, Brazil
| | - Bianca Gasparotto
- Department of Toxicology, Bromatology, and Clinical Analysis, University of Sao Paulo, Ribeirao Preto, Brazil
| | - Juliana Yumi Sakita
- Department of Toxicology, Bromatology, and Clinical Analysis, University of Sao Paulo, Ribeirao Preto, Brazil
| | - Atushi Sugohara
- Department of Animal Science, São Paulo State University, Jaboticabal, Brazil
| | | | - Sergio Akira Uyemura
- Department of Toxicology, Bromatology, and Clinical Analysis, University of Sao Paulo, Ribeirao Preto, Brazil
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