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Fernández-Fernández AM, Dellacassa E, Curbelo R, Nardin T, Larcher R, Medrano-Fernandez A, del Castillo MD. Health-Promoting Potential of Mandarin Pomace Extracts Enriched with Phenolic Compounds. Nutrients 2024; 16:2370. [PMID: 39064813 PMCID: PMC11280356 DOI: 10.3390/nu16142370] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/17/2024] [Revised: 07/17/2024] [Accepted: 07/19/2024] [Indexed: 07/28/2024] Open
Abstract
The aim of this work was to assess the effect of in vitro human digestion on the chemical composition (carbohydrates and phenolic compounds) and bioactivity of hydro-alcoholic-acid pomace extracts from two mandarin varieties (Clemenule and Ortanique) by measuring their antioxidant, antidiabetic, anti-glycative, hypolipidemic, and anti-inflammatory properties. The phenolic compound profile showed that nobiletin was the main flavonoid found in the extracts and digests of Clemenule pomace and extract, while isosinensetin/sinensetin/tangeretin were the ones in the Ortanique samples. The digests of Clemenule and Ortanique extracts showed Folin reaction values of 9.74 and 9.20 mg gallic acid equivalents (GAE)/g of sample, ABTS values of 83.2 and 91.7 µmol Trolox equivalents (TE)/g of sample, and ORAC-FL values of 142.8 and 891.6 µmol TE/g of sample, respectively. Extracts (50-500 µg/mL) inhibited intracellular reactive oxygen species (ROS) formation in CCD-18Co cells under physiological and oxidative-induced conditions. Clemenule and Ortanique extract digests showed IC50 values of 13.50 and 11.07 mg/mL for α-glucosidase, 28.79 and 69.64 mg/mL for α-amylase, and 16.50 and 12.77 mg/mL for AGEs, and 2.259 ± 0.267 and 0.713 ± 0.065 mg/mL for pancreatic lipase inhibition, respectively. Ortanique extract (250-1000 µg/mL) inhibited the production of nitric oxide in RAW264.7 macrophages under inflammation-induced conditions, and intracellular ROS formation. In conclusion, altogether, the results supported the potential of mandarin extracts to be used as health promoters by reducing the risk of non-communicable chronic diseases.
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Affiliation(s)
- Adriana Maite Fernández-Fernández
- Departamento de Ciencia y Tecnología de Alimentos, Facultad de Química, Universidad de la República, General Flores 2124, Montevideo 11800, Uruguay; (A.M.F.-F.); (A.M.-F.)
- Instituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC-UAM), C/Nicolás Cabrera, 9, Campus de la Universidad Autónoma de Madrid, 28049 Madrid, Spain
- Graduate Program in Chemistry, Facultad de Química, Universidad de la República, General Flores 2124, Montevideo 11800, Uruguay
| | - Eduardo Dellacassa
- Departamento de Química Orgánica, Facultad de Química, Universidad de la República, General Flores 2124, Montevideo 11800, Uruguay; (E.D.); (R.C.)
| | - Romina Curbelo
- Departamento de Química Orgánica, Facultad de Química, Universidad de la República, General Flores 2124, Montevideo 11800, Uruguay; (E.D.); (R.C.)
| | - Tiziana Nardin
- Dipartimento Alimenti e Trasformazione, Centro Trasferimento Tecnologico, Fondazione Edmund Mach di San Michele all’Adige, Via E. Mach, 1 38010 Trento, Italy; (T.N.); (R.L.)
| | - Roberto Larcher
- Dipartimento Alimenti e Trasformazione, Centro Trasferimento Tecnologico, Fondazione Edmund Mach di San Michele all’Adige, Via E. Mach, 1 38010 Trento, Italy; (T.N.); (R.L.)
| | - Alejandra Medrano-Fernandez
- Departamento de Ciencia y Tecnología de Alimentos, Facultad de Química, Universidad de la República, General Flores 2124, Montevideo 11800, Uruguay; (A.M.F.-F.); (A.M.-F.)
| | - María Dolores del Castillo
- Instituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC-UAM), C/Nicolás Cabrera, 9, Campus de la Universidad Autónoma de Madrid, 28049 Madrid, Spain
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Kamiloglu S, Koc Alibasoglu E, Acoglu Celik B, Celik MA, Bekar E, Unal TT, Kertis B, Akpinar Bayizit A, Yolci Omeroglu P, Copur OU. Bioaccessibility of Carotenoids and Polyphenols in Organic Butternut Squash ( Cucurbita moschata): Impact of Industrial Freezing Process. Foods 2024; 13:239. [PMID: 38254540 PMCID: PMC10814222 DOI: 10.3390/foods13020239] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/08/2023] [Revised: 01/05/2024] [Accepted: 01/10/2024] [Indexed: 01/24/2024] Open
Abstract
Butternut squash (Cucurbita moschata) is recognized as a functional food due to its abundant content of health-promoting compounds, including carotenoids and polyphenols. The aim of this study was to examine the impact of industrial freezing stages on the bioaccessibility of carotenoids and polyphenols in organic Butternut squash supplied for baby food. Identification and quantification of bioactive compounds were carried out using UPLC-ESI-MS/MS and HPLC-PDA, respectively. The results revealed that industrial freezing of squash did not cause a significant change in bioaccessibility of α- and β-carotene. On the other hand, frozen squash was found to contain higher levels of bioaccessible epicatechin (main flavonoid) (117.5 mg/kg) and syringic acid (main phenolic acid) (32.0 mg/kg) compared to fresh internal fruit. Moreover, the levels of bioaccessible epicatechin and syringic acid were found to be the highest in discarded pomace and seed sample (454.0 and 132.4 mg/kg, respectively). Overall, this study emphasized that industrial freezing could be an effective strategy for preserving carotenoid bioaccessibility in organic Butternut squash, while also enhancing the levels of bioaccessible polyphenols. In addition, we also demonstrated that pomace and seed, which are discarded as waste, have significant potential to be utilized as a food source rich in bioactive compounds.
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Affiliation(s)
- Senem Kamiloglu
- Department of Food Engineering, Faculty of Agriculture, Bursa Uludag University, Bursa 16059, Türkiye; (E.K.A.); (B.A.C.); (E.B.); (T.T.U.); (B.K.); (A.A.B.); (P.Y.O.); (O.U.C.)
- Science and Technology Application and Research Center (BITUAM), Bursa Uludag University, Bursa 16059, Türkiye;
| | - Elif Koc Alibasoglu
- Department of Food Engineering, Faculty of Agriculture, Bursa Uludag University, Bursa 16059, Türkiye; (E.K.A.); (B.A.C.); (E.B.); (T.T.U.); (B.K.); (A.A.B.); (P.Y.O.); (O.U.C.)
- Science and Technology Application and Research Center (BITUAM), Bursa Uludag University, Bursa 16059, Türkiye;
| | - Busra Acoglu Celik
- Department of Food Engineering, Faculty of Agriculture, Bursa Uludag University, Bursa 16059, Türkiye; (E.K.A.); (B.A.C.); (E.B.); (T.T.U.); (B.K.); (A.A.B.); (P.Y.O.); (O.U.C.)
- Science and Technology Application and Research Center (BITUAM), Bursa Uludag University, Bursa 16059, Türkiye;
| | - M. Alpgiray Celik
- Science and Technology Application and Research Center (BITUAM), Bursa Uludag University, Bursa 16059, Türkiye;
- Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, Bursa Uludag University, Bursa 16059, Türkiye
| | - Erturk Bekar
- Department of Food Engineering, Faculty of Agriculture, Bursa Uludag University, Bursa 16059, Türkiye; (E.K.A.); (B.A.C.); (E.B.); (T.T.U.); (B.K.); (A.A.B.); (P.Y.O.); (O.U.C.)
- Science and Technology Application and Research Center (BITUAM), Bursa Uludag University, Bursa 16059, Türkiye;
| | - Taha Turgut Unal
- Department of Food Engineering, Faculty of Agriculture, Bursa Uludag University, Bursa 16059, Türkiye; (E.K.A.); (B.A.C.); (E.B.); (T.T.U.); (B.K.); (A.A.B.); (P.Y.O.); (O.U.C.)
- Science and Technology Application and Research Center (BITUAM), Bursa Uludag University, Bursa 16059, Türkiye;
| | - Buket Kertis
- Department of Food Engineering, Faculty of Agriculture, Bursa Uludag University, Bursa 16059, Türkiye; (E.K.A.); (B.A.C.); (E.B.); (T.T.U.); (B.K.); (A.A.B.); (P.Y.O.); (O.U.C.)
| | - Arzu Akpinar Bayizit
- Department of Food Engineering, Faculty of Agriculture, Bursa Uludag University, Bursa 16059, Türkiye; (E.K.A.); (B.A.C.); (E.B.); (T.T.U.); (B.K.); (A.A.B.); (P.Y.O.); (O.U.C.)
- Science and Technology Application and Research Center (BITUAM), Bursa Uludag University, Bursa 16059, Türkiye;
| | - Perihan Yolci Omeroglu
- Department of Food Engineering, Faculty of Agriculture, Bursa Uludag University, Bursa 16059, Türkiye; (E.K.A.); (B.A.C.); (E.B.); (T.T.U.); (B.K.); (A.A.B.); (P.Y.O.); (O.U.C.)
- Science and Technology Application and Research Center (BITUAM), Bursa Uludag University, Bursa 16059, Türkiye;
| | - O. Utku Copur
- Department of Food Engineering, Faculty of Agriculture, Bursa Uludag University, Bursa 16059, Türkiye; (E.K.A.); (B.A.C.); (E.B.); (T.T.U.); (B.K.); (A.A.B.); (P.Y.O.); (O.U.C.)
- Science and Technology Application and Research Center (BITUAM), Bursa Uludag University, Bursa 16059, Türkiye;
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