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Preedalikit W, Chittasupho C, Leelapornpisid P, Potprommanee S, Kiattisin K. Comparison of Biological Activities and Protective Effects on PAH-Induced Oxidative Damage of Different Coffee Cherry Pulp Extracts. Foods 2023; 12:4292. [PMID: 38231740 DOI: 10.3390/foods12234292] [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: 10/20/2023] [Revised: 11/24/2023] [Accepted: 11/25/2023] [Indexed: 01/19/2024] Open
Abstract
Polycyclic aromatic hydrocarbons (PAHs) are the main toxic components of ambient air particulate matter (PM), causing oxidative damage to the skin and ultimately resulting in skin aging. This study was conducted to determine the anti-oxidant, anti-aging properties and protective effects of the extracts of coffee cherry pulp (Coffea arabica L.), which is a by-product of the coffee industry, against the oxidative damage induced by PAH exposure in human epidermal keratinocytes (HaCaT). Three different techniques were used to extract the coffee cherry pulp: maceration, Soxhlet and ultrasonication to obtain CCM, CCS and CCU extract, respectively, which were then compared to investigate the total phenolic content (TPC) and total flavonoid content (TFC). The chemical compositions were identified and quantified using high-performance liquid chromatography (HPLC). The results demonstrated that Soxhlet could extract the highest content of chlorogenic acid, caffeine and theophylline. CCS showed the significantly highest TPC (324.6 ± 1.2 mg GAE/g extract), TFC (296.8 ± 1.2 mg QE/g extract), anti-radical activity against DPPH free radicals (98.2 ± 0.8 µM Trolox/g extract) and lipid peroxidation inhibition (136.6 ± 6.2 µM Trolox/g extract). CCS also showed the strongest anti-aging effects based on collagenase, elastase, hyaluronidase and tyrosinase inhibitory enzymes. In addition, CCS can protect human keratinocyte cells from PAH toxicity by increasing the cellular anti-oxidant capacity. This study suggests that CCS has the potential to be used as a cosmetic material that helps alleviate skin damage caused by air pollution.
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Affiliation(s)
- Weeraya Preedalikit
- Doctor of Philosophy Program in Pharmacy, Department of Pharmaceutical Sciences, Faculty of Pharmacy, Chiang Mai University, Chiang Mai 50200, Thailand
- Department of Cosmetic Sciences, School of Pharmaceutical Sciences, University of Phayao, Phayao 56000, Thailand
| | - Chuda Chittasupho
- Department of Pharmaceutical Sciences, Faculty of Pharmacy, Chiang Mai University, Chiang Mai 50200, Thailand
| | | | | | - Kanokwan Kiattisin
- Department of Pharmaceutical Sciences, Faculty of Pharmacy, Chiang Mai University, Chiang Mai 50200, Thailand
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Effects of Green Tea Powder, Pomegranate Peel Powder, Epicatechin and Punicalagin Additives on Antimicrobial, Antioxidant Potential and Quality Properties of Raw Meatballs. Molecules 2021; 26:molecules26134052. [PMID: 34279391 PMCID: PMC8271633 DOI: 10.3390/molecules26134052] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/26/2021] [Revised: 06/25/2021] [Accepted: 06/28/2021] [Indexed: 11/17/2022] Open
Abstract
Alternative technologies, which have been developed in order to meet the consumers’ demand for nourishing and healthy meat and meat products, are followed by the food industry. In the present study, it was determined, using the HPLC method, that green tea contains a high level of epicatechin (EP) under optimal conditions and that pomegranate peel contains a high level of punicalagin (PN). Green tea, pomegranate peel, EP and PN were added to meatballs at different concentrations in eight groups. The antioxidant capacities of extracts were measured. The antimicrobial activity was examined for 72 h using three different food pathogens. The highest level of antimicrobial activity was achieved in the 1% punicalagin group, whereas the minimum inhibition concentration (L. monocytogenes, S. typhimurium) was found to be 1.87 mg/mL. A statistically significant decrease was found in FFA, POV and TBARS levels of meatballs on different days of storage (p < 0.05). When compared to the control group, the bioactive compounds preserved the microbiological and chemical properties of meatballs during storage at +4 °C (14 days). It was concluded that the extracts with high EP and PN concentrations can be used as bio-preservative agents for meat and meat products.
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Dos Santos Freire J, Dos Santos Fernandes BC, da Silva JAC, da Silva Araújo JR, de Almeida PM, da Costa Júnior JS, da Silva JN, de Freitas SDL, Martins FA. Phytochemical and antioxidant characterization, cytogenotoxicity and antigenotoxicity of the fractions of the ethanolic extract of in Poincianella bracteosa (Tul.) L.P. Queiroz. JOURNAL OF TOXICOLOGY AND ENVIRONMENTAL HEALTH. PART A 2020; 83:730-747. [PMID: 32998665 DOI: 10.1080/15287394.2020.1824136] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
has been widely used in folk medicine to treat catarrhal infections, diarrhea, and anemia; however, phytochemical and toxicogenetic data are still lacking. The objective of this study was to examine the phytochemical and antioxidant characteristics as well as assess cytogenotoxicity and antigenotoxicity in hexane (HF), ether (EF) and ethyl acetate (AF) fractions of P. bracteosa leaves using Allium cepa bioassay. Phytochemical analysis revealed the presence of saponins and phenolic groups. EF fraction contained a higher content of total phenolics (441.23 ± 1.82 mg GAE/g), while HF fraction showed a higher content of total flavonoids (84.77 ± 5.33 mg QE/g). Higher antioxidant activity was observed in EF (EC50 25.06 ± 0.07 µg/ml). Cytotoxic effect was verified for all fractions, but no chromosomal alterations were observed in the A. cepa assay. With respect to antigenotoxicity, the protective effect of EF and AF fractions was attributed to as evidenced by the modulation of mutagenic action of methyl methanesulfonate (MMS), mainly by inhibiting the development of micronuclei. Among the fractions, EF was considered the most promising, as it exhibited higher antioxidant activity, was not genotoxic, exerted protective activity against the damage induced by MMS and also presented cytotoxic activity, a desired quality in the search for natural anticarcinogenic compounds.
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Affiliation(s)
| | | | | | | | | | | | | | | | - Francielle Alline Martins
- Programa de Pós-Graduação em Química, Universidade Estadual do Piauí - UESPI , Teresina, Brasil
- Centro de Ciências da Natureza, Universidade Estadual do Piauí - UESPI , Teresina, Brasil
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Ciampi F, Sordillo LM, Gandy JC, Caroprese M, Sevi A, Albenzio M, Santillo A. Evaluation of natural plant extracts as antioxidants in a bovine in vitro model of oxidative stress. J Dairy Sci 2020; 103:8938-8947. [PMID: 32713694 DOI: 10.3168/jds.2020-18182] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/09/2020] [Accepted: 05/10/2020] [Indexed: 11/19/2022]
Abstract
Oxidative stress contributes to many inflammatory-based diseases of dairy cattle especially during periods of increased metabolic activity such as around calving. Endothelial cells play a key role in maintaining normal inflammatory responses, but they are especially susceptible to macromolecule damage during times of oxidative stress. Therefore, bovine aortic endothelial cells (BAEC) were used to study the effect of natural tannin-based extracts on oxidative stress that may improve health and well-being of cattle. Tannins are secondary metabolites in plants with potent antioxidant activity that have been used as natural feed additives for food-producing animals. However, there is little information on how tannin-rich plant extracts may affect oxidative stress in dairy cattle. The objective of this study was to evaluate the antioxidant effect of pomegranate (Punica granatum; PMG), tara (Caesalpinia spinosa; TA), chestnut (Castanea sativa; CH), and gambier (Uncaria gambir; GM) natural extracts using an in vitro BAEC model of oxidative stress. Natural extracts were tested at a concentration of 80 μg/mL. Viability, apoptosis, intracellular reactive oxygen species, and isoprostanes were determined on cultured BAEC treated with different plant natural extracts. No changes in cell viability was detected following PMG and GM treatments. In contrast, there was a 30% reduction of BAEC viability following treatment with CH or TA extracts. Intracellular reactive oxygen species production was significantly less abundant in cells treated with natural extracts than with the lipopolysaccharide control. Moreover, antioxidant activity varied according to the tested extract, showing a reduction of 63, 45, 51, and 27% in PMG, GM, CH, and TA, respectively. The formation of isoprostanes as a consequence of lipid peroxidation after induction of oxidative stress also were significantly decreased in PMG-treated cells when compared with the untreated cells. Theses findings suggest that PMG extract has the potential to mitigate oxidative stress without detrimental effects on cell viability. Further in vitro and in vivo research is warranted to explore the antioxidant potential of PMG extract as a dietary supplement to control oxidative stress in dairy cattle.
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Affiliation(s)
- F Ciampi
- Department of the Sciences of Agriculture, Food and Environment, University of Foggia, Via Napoli, 25, 71122 Foggia, Italy
| | - L M Sordillo
- Department of Large Animal Clinical Sciences, College of Veterinary Medicine, Michigan State University, East Lansing 48824
| | - J C Gandy
- Department of Large Animal Clinical Sciences, College of Veterinary Medicine, Michigan State University, East Lansing 48824
| | - M Caroprese
- Department of the Sciences of Agriculture, Food and Environment, University of Foggia, Via Napoli, 25, 71122 Foggia, Italy
| | - A Sevi
- Department of the Sciences of Agriculture, Food and Environment, University of Foggia, Via Napoli, 25, 71122 Foggia, Italy
| | - M Albenzio
- Department of the Sciences of Agriculture, Food and Environment, University of Foggia, Via Napoli, 25, 71122 Foggia, Italy
| | - A Santillo
- Department of the Sciences of Agriculture, Food and Environment, University of Foggia, Via Napoli, 25, 71122 Foggia, Italy.
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Abstract
Background Catechins, which are polyphenol compounds found in many plants and are an important component of tea leaves, are strong anti-oxidants. Research Many studies seek to enhance the effects of catechins on the human body and boost their protective power against UV radiation. There are many examples of the positive anti-microbial, anti-viral, anti-inflammatory, anti-allergenic, and anti-cancer effects of catechins. Catechins increase the penetration and absorption of healthy functional foods and bio cosmetics into the body and the skin, thus improving their utility. High value-added anti-oxidant substances have been extracted from food and plant sludge, and experiments have shown that catechins are safe when applied to the human body. The stability of catechins is very important for their absorption into the human body and the effectiveness of their anti-oxidant properties. Conclusion Continued research on the strong anti-oxidant effects of catechins is expected to result in many advances in the food, cosmetics, and pharmaceutical industries.
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The conservative effects of lipopeptides from Bacillus methylotrophicus DCS1 on sunflower oil-in-water emulsion and raw beef patties quality. Food Chem 2020; 303:125364. [DOI: 10.1016/j.foodchem.2019.125364] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2019] [Revised: 07/01/2019] [Accepted: 08/12/2019] [Indexed: 11/18/2022]
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Hajlaoui H, Arraouadi S, Mighri H, Chaaibia M, Gharsallah N, Ros G, Nieto G, Kadri A. Phytochemical Constituents and Antioxidant Activity of Oudneya Africana L. Leaves Extracts: Evaluation Effects on Fatty Acids and Proteins Oxidation of Beef Burger during Refrigerated Storage. Antioxidants (Basel) 2019; 8:E442. [PMID: 31581511 PMCID: PMC6826378 DOI: 10.3390/antiox8100442] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/24/2019] [Revised: 09/05/2019] [Accepted: 09/06/2019] [Indexed: 12/16/2022] Open
Abstract
Five Oudneya Africana (OA) leaves extracts were screened for their total phenolic (TPC), total flavonoid (TFC), condensed tannins (CTC) content, as well as their antioxidant capacity. The highest amount of TPC (661.66 ± 0.08 mg GAE/g), TFC (344.68 ± 0.44 mg QE/g) and TCT (90.18 ± 0.49 mg CE/g) was recorded to ethanol, acetone, and dichloromethane extracts, respectively. For 2,2-diphenyl-1-picrylhydrazyl (DPPH) (22.00 ± 0.03 µg/mL) and Reducing Power Assay (FRAP) (269.00 ± 0.01µg/mL) assays, ethanol extract showed the potent activity, while with ABTS test, acetone extract was the most active (761.15 ± 0.09 µg/mL). HPLC-MS analysis of acetonic and ethanolic extracts reveals the predominance of quinic acid, chlorogenic acid, 4-O-caffeoylquinic acid, and rutin compounds. The addition effect evaluation of OA extracts in beef burger preservation demonstrates the powerful effect (p < 0.05) of acetonic and ethanolic ones (0.03%) to inhibit lipids oxidation during storage for 10 days, given by the lowest increase in Thiobarbituric Acid-reactive Substances (TBARS) values as compared to the (-) control with a significant difference between free thiols values. In addition, these two extracts appear to be effective (p < 0.05) for pH stability, color, and sensory parameters as compared to (+) and (-) controls and aqueous extract. Hamburger odour was considered as a dependent variable in multiple linear regression analysis, where the models results showed that physicochemical parameters determine more burger odour than sensorial ones.
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Affiliation(s)
- Hafedh Hajlaoui
- Laboratory of Transmissible Diseases and Biologically Active Substances (LR99ES27), Department of Microbiology, Faculty of Pharmacy, University of Monastir, Avicenne Street 5000, Tunisia;
- Research Unit Valorization and Optimization of Resource Exploitation (UR16ES04), Faculty of Science and Technology of Sidi Bouzid, University of Kairouan, Campus University Agricultural City—Sidi Bouzid 9100, Tunisia
| | - Soumaya Arraouadi
- Regional Center of Agricultural Research (CRRA) Sidi Bouzid, Gafsa Road Km 5, PB 357, Sidi Bouzid 9100, Tunisia;
| | - Hedi Mighri
- Range Ecology Laboratory, Arid Region Institute, University of Gabes, El-Jorf Road Km 22.5, Medenine 4119, Tunisia;
| | - Mouna Chaaibia
- Laboratory of Plant Biotechnology, Faculty of Science, University of Sfax, Soukra Road km 4, BP 802, Sfax 3038, Tunisia; (M.C.); (N.G.); (A.K.)
| | - Néji Gharsallah
- Laboratory of Plant Biotechnology, Faculty of Science, University of Sfax, Soukra Road km 4, BP 802, Sfax 3038, Tunisia; (M.C.); (N.G.); (A.K.)
| | - Gaspar Ros
- Department of Food Technology, Food Science and Nutrition, Faculty of Veterinary Sciences, Regional Campus of International Excellence “Campus Mare Nostrum”, Espinardo, 30071 Murcia, Spain;
| | - Gema Nieto
- Department of Food Technology, Food Science and Nutrition, Faculty of Veterinary Sciences, Regional Campus of International Excellence “Campus Mare Nostrum”, Espinardo, 30071 Murcia, Spain;
| | - Adel Kadri
- Laboratory of Plant Biotechnology, Faculty of Science, University of Sfax, Soukra Road km 4, BP 802, Sfax 3038, Tunisia; (M.C.); (N.G.); (A.K.)
- College of Science and Arts in Baljurashi, Al Baha University, Al Baha, P.O.Box (1988), Saudi Arabia
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Antioxidant Activities and Total Phenolic Content of Malaysian Herbs as Components of Active Packaging Film in Beef Patties. Antioxidants (Basel) 2019; 8:antiox8070204. [PMID: 31269679 PMCID: PMC6680856 DOI: 10.3390/antiox8070204] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/09/2019] [Revised: 06/20/2019] [Accepted: 06/22/2019] [Indexed: 01/22/2023] Open
Abstract
Active packaging containing natural extracts is a promising innovation to prolong the shelf life of perishable food. The objective of this work was to develop a bioactive edible film from semi-refined carrageenan (SRC) and glycerol (G) as plasticizer incorporated with natural extract. Five Malaysian herbs were evaluated to determine their total phenolic content (TPC) and antioxidant activities. The Persicaria minor (PM) extract demonstrated the highest TPC (1.629 mg GAE/L sample) and radical scavenging activity evaluated by the radicals 2,2’-azinobis [3-ethylbenzothiazoline-6-sulfonic acid] (27.166 mg TE/L sample), 2,2-diphenyl-1-picrylhydrazyl (719.89 mg eq. Trolox/L sample) and α,α′-Azodiisobutyramidine dihydrochloride (5.81 mg TE/L sample). Thus, PM extract was selected for active packaging film at concentrations of 0.4, 1.0 and 2.0% and compared with 0.4% Butylatedhydroxianisole in 2% SRC and 0.9% G film formulation. The meat patties were wrapped in the films and stored under refrigeration (4 ± 2 °C) for 14 days. The film with 2% PM exhibited significantly lower lipid deterioration analysed by the thiobarbituric acid reactive substance assay (p < 0.05) and small changes in % metmyoglobin value which indicated the minimum development of brown colour (p < 0.05). Hence, this film can be used as a packaging material to improve meat quality characteristics.
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Phonsatta N, Luangpituksa P, Figueroa‐Espinoza MC, Lecomte J, Durand E, Villeneuve P, Visessanguan W, Deetae P, Uawisetwathana U, Pongprayoon W, Panya A. Conjugated Autoxidizable Triene‐Based (CAT and ApoCAT) Assays: Their Practical Application for Screening of Crude Plant Extracts with Antioxidant Functions in Relevant to Oil‐in‐Water Emulsions. EUR J LIPID SCI TECH 2018. [DOI: 10.1002/ejlt.201800239] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Natthaporn Phonsatta
- Food Biotechnology Research Unit, National Center for Genetic Engineering and Biotechnology (BIOTEC)113 Thailand Science Park, Phaholyothin Rd., Klong LuangPathumthani 12120Thailand
| | - Pairoj Luangpituksa
- Department of Biotechnology, Faculty of Science, Mahidol UniversityBangkok 10400Thailand
| | | | | | | | | | - Wonnop Visessanguan
- Food Biotechnology Research Unit, National Center for Genetic Engineering and Biotechnology (BIOTEC)113 Thailand Science Park, Phaholyothin Rd., Klong LuangPathumthani 12120Thailand
| | - Pawinee Deetae
- Division of Food Science and Technology, Faculty of Agro‐Industry, King Mongkut's Institute of Technology LadkrabangBangkok 10520Thailand
| | - Umaporn Uawisetwathana
- Microarray Laboratory, Biosensing Technology Research Unit, National Center for Genetic Engineering and Biotechnology (BIOTEC)113 Thailand Science Park, Phaholyothin Rd., Klong LuangPathumthani 12120Thailand
| | - Wasinee Pongprayoon
- Department of Biology, Faculty of Science, Burapha University169 Long‐Hard Bangsaen Road, Saen Sook Sub‐district, Mueang DistrictChonburi 20131Thailand
| | - Atikorn Panya
- Food Biotechnology Research Unit, National Center for Genetic Engineering and Biotechnology (BIOTEC)113 Thailand Science Park, Phaholyothin Rd., Klong LuangPathumthani 12120Thailand
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Pedreschi F, Saavedra I, Bunger A, Zuñiga RN, Pedreschi R, Chirinos R, Campos D, Mariotti-Celis MS. Tara pod (Caesalpinia spinosa) extract mitigates neo-contaminant formation in Chilean bread preserving their sensory attributes. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.04.086] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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Ouerfelli M, Bettaieb Ben Kâab L, Almajano MP. Radical Scavenging and Antioxidant Activity of Anthyllis Vulneraria Leaves and Flowers. Molecules 2018; 23:molecules23071657. [PMID: 29986488 PMCID: PMC6099831 DOI: 10.3390/molecules23071657] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/21/2018] [Revised: 07/02/2018] [Accepted: 07/04/2018] [Indexed: 12/20/2022] Open
Abstract
The main targets of this work were to determine the phenolic content of Anthyllis vulneraria (A. vulneraria) leaves and flowers and to evaluate their antioxidant activity. Total polyphenols and flavonoid content (TPC and TFC, respectively) were determined. Antioxidant capacity was evaluated by the Ferric Reducing Antioxidant Power (FRAP), the Oxygen Radical Absorbance Capacity (ORAC), the Trolox Equivalent Antioxidant Capacity (TEAC) and the diphenyl picrylhydrazyl (DPPH) assays, and by the analysis of primary and secondary oxidation products in oil-in-water emulsions and in raw beef patties during storage. The results revealed that the flowers of the A. vulneraria contained the highest content of total polyphenols and flavonoids and extracts from these tissues exhibited the strongest antioxidant activity, as they were more effective at retarding lipid oxidation in oil-in-water emulsions and raw beef patties than extracts from the leaves which had a potent antioxidant effect only at the beginning of the oxidation process. The results of this study allowed us to obtain a deep knowledge about the properties of A. vulneraria and confirmed the possibility of using its biologically active extracts in the food, cosmetic and pharmaceutical industries.
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Affiliation(s)
- Manel Ouerfelli
- Research Unit "Nutrition et Métabolisme Azotés et Protéines de Stress" (UR/ES-13-29), Biology Department, Faculty of Sciences of Tunis (FST), University of Tunis El-Manar (UTM), University Campus of Tunis El-Manar, 2092 Tunis, Tunisia.
- Chemical Engineering Department (DEQ), School of Industrial Engineering of Barcelona (ETSEIB), Universitat Politècnica de Catalunya (UPC), Av, Diagonal 647, 08028 Barcelona, Spain.
| | - Leila Bettaieb Ben Kâab
- Research Unit "Nutrition et Métabolisme Azotés et Protéines de Stress" (UR/ES-13-29), Biology Department, Faculty of Sciences of Tunis (FST), University of Tunis El-Manar (UTM), University Campus of Tunis El-Manar, 2092 Tunis, Tunisia.
| | - María Pilar Almajano
- Chemical Engineering Department (DEQ), School of Industrial Engineering of Barcelona (ETSEIB), Universitat Politècnica de Catalunya (UPC), Av, Diagonal 647, 08028 Barcelona, Spain.
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Li ZJ, Yang FJ, Yang L, Zu YG. Comparison of the antioxidant effects of carnosic acid and synthetic antioxidants on tara seed oil. Chem Cent J 2018; 12:37. [PMID: 29619619 PMCID: PMC5884750 DOI: 10.1186/s13065-018-0387-4] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2017] [Accepted: 02/12/2018] [Indexed: 11/29/2022] Open
Abstract
Background In the present study, tara seed oil was obtained by supercritical fluid extraction and used to investigate the antioxidant strength of carnosic acid (CA) compared with conventional synthetic antioxidants. Methods The antioxidants were added to the tara seed oil at 0.2 mg of antioxidant per gram of oil. The samples were then submitted to at 60 °C 15 days for an accelerated oxidation process, with samples taken regularly for analysis. After oxidation, the samples were analyzed to determine the peroxide value, thiobarbituric acid reactive substances, conjugated diene content, and free fatty acid content. CA was investigated at three purity levels (CA20, CA60, CA99), and compared with three synthetic antioxidants (butylatedhydroxyanisole, butylatedhydroxytoluene, and tert-butylhydroquinone). Results The oxidation indicators showed that CA was a strong antioxidant compared to the synthetic antioxidants. The antioxidant activities decreased in the order: tert-butylhydroquinone > CA99 > CA60 > CA20 > butylatedhydroxyanisole > butylatedhydroxytoluene. These results show that CA could be used to replace synthetic antioxidants in oil products, and should be safer for human consumption and the environment. ![]()
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Affiliation(s)
- Zhan-Jun Li
- Key Laboratory of Forest Plant Ecology, Ministry of Education, Northeast Forestry University, Harbin, 150040, China.,Yichun Academy of Forestry, Yichun, Heilongjiang Province, 153000, China
| | - Feng-Jian Yang
- Key Laboratory of Forest Plant Ecology, Ministry of Education, Northeast Forestry University, Harbin, 150040, China.
| | - Lei Yang
- Key Laboratory of Forest Plant Ecology, Ministry of Education, Northeast Forestry University, Harbin, 150040, China
| | - Yuan-Gang Zu
- Key Laboratory of Forest Plant Ecology, Ministry of Education, Northeast Forestry University, Harbin, 150040, China
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Azman NAM, Skowyra M, Muhammad K, Gallego MG, Almajano MP. Evaluation of the antioxidant activity of Betula pendula leaves extract and its effects on model foods. PHARMACEUTICAL BIOLOGY 2017; 55:912-919. [PMID: 28152668 PMCID: PMC6130539 DOI: 10.1080/13880209.2017.1282528] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/12/2016] [Revised: 09/03/2016] [Accepted: 12/03/2016] [Indexed: 05/29/2023]
Abstract
CONTEXT Betula pendula Roth (Betulaceae) exhibits many pharmacological activities in humans including anticancer, antibacterial, and antiviral effects. However, the antioxidant activity of BP towards lipid degradation has not been fully determined. OBJECTIVE The BP ethanol and methanol extracts were evaluated to determine antioxidant activity by an in vitro method and lyophilized extract of BP was added to beef patties to study oxidative stability. MATERIALS AND METHODS Antioxidant activities of extracts of BP were determined by measuring scavenging radical activity against methoxy radical generated by Fenton reaction 2,2'-azino-bis-3-ethylbenzothiazoline-6-sulphonic acid (TEAC) radical cation, the oxygen radical absorbance capacity (ORAC) and the ferric reducing antioxidant power (FRAP) assays. The lipid deterioration in beef patties containing 0.1% and 0.3% (w/w) of lyophilized extract of BP stored in 80:20 (v/v) O2:CO2 modified atmosphere (MAP) at 4 °C for 10 days was determined using thiobarbituric acid reacting substances (TBARS), % metmyoglobin and colour value. RESULTS The BP methanol extract revealed the presence of catechin, myricetin, quercetin, naringenin, and p-coumaric acid. The BP ethanol (50% w/w) extract showed scavenging activity in TEAC, ORAC and FRAP assays with values of 1.45, 2.81, 1.52 mmol Trolox equivalents (TE)/g DW, respectively. Reductions in lipid oxidation were found in samples treated with lyophilized BP extract (0.1% and 0.3% w/w) as manifested by the changes of colour and metmyoglobin concentration. A preliminary study film with BP showed retard degradation of lipid in muscle food. CONCLUSION The present results indicated that the BP extracts can be used as natural food antioxidants.
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Affiliation(s)
- Nurul Aini Mohd Azman
- Chemical Engineering Department, Technical University of Catalonia, Barcelona, Spain
- Chemical and Natural Resources Engineering Department, University Malaysia Pahang, Pahang, Malaysia
| | - Monika Skowyra
- Chemical Engineering Department, Technical University of Catalonia, Barcelona, Spain
| | - Kwestan Muhammad
- Chemical Engineering Department, Technical University of Catalonia, Barcelona, Spain
| | | | - Maria Pilar Almajano
- Chemical Engineering Department, Technical University of Catalonia, Barcelona, Spain
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Gallego MG, Rodríguez T, Rodríguez I, Almajano MP. Analytical Characterization of Polyphenols from Tara andCaesalpinia decapetalaas Stabilizers of O/W Emulsions. J Food Sci 2016; 81:C2676-C2685. [DOI: 10.1111/1750-3841.13502] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2016] [Revised: 08/06/2016] [Accepted: 08/18/2016] [Indexed: 11/30/2022]
Affiliation(s)
- M Gabriela Gallego
- Chemical Engineering Dept; Univ. Politècnica de Catalunya; Av. Diagonal 647 08028 Barcelona Spain
| | - Tamara Rodríguez
- Dept. de Química Analítica, Nutrición y Bromatología, Inst. de Investigación y Análisis Alimentario (IIAA); Univ. de Santiago de Compostela; Santiago de Compostela 15782 Spain
| | - Isaac Rodríguez
- Dept. de Química Analítica, Nutrición y Bromatología, Inst. de Investigación y Análisis Alimentario (IIAA); Univ. de Santiago de Compostela; Santiago de Compostela 15782 Spain
| | - María Pilar Almajano
- Chemical Engineering Dept; Univ. Politècnica de Catalunya; Av. Diagonal 647 08028 Barcelona Spain
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15
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Ahmad M, Khan MPZ, Mukhtar A, Zafar M, Sultana S, Jahan S. Ethnopharmacological survey on medicinal plants used in herbal drinks among the traditional communities of Pakistan. JOURNAL OF ETHNOPHARMACOLOGY 2016; 184:154-186. [PMID: 26947900 DOI: 10.1016/j.jep.2016.02.039] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/22/2015] [Revised: 02/25/2016] [Accepted: 02/27/2016] [Indexed: 06/05/2023]
Abstract
ETHNOPHARMACOLOGICAL RELEVANCE There is very limited information regarding medicinal plants used by traditional healers in Pakistan, for treating wide-ranging diseases. Current study provides significant ethnopharmacological information, both qualitative and quantitative on medical plants in Pakistan and the pharmacological importance of herbal drinks, especially in the discovery of new drugs. MATERIALS AND METHODS The current ethnomedicinal field study was conducted from various traditional communities of Pakistan to document usage of medicinal plants as herbal drinks. Data was collected through field interviews from local people and using semi-structured questionnaires. Data was analyzed using quantitative indices such as UV (use value), RFC (Relative frequency of citation), and FL (Fidelity level). RESULTS The present study recorded 217 plant species belonging to 174 genera and 69 families used in herbal drinks preparations. Major herbal preparations include decoctions, infusions and juice. According to use reports, significant species were Aloe vera, Artemisia fragrans, Allium cepa, Senegalia catechu, Alternanthera sessilis, Malva ludwigii, Arnebia benthamii, Cichorium intybus, Coccinia grandis, Dalbergia sissoo. Major ailment treated with herbal drinks include heartburn, fever, diarrhea, hypertension, and others. Use value (UV) varies from 0.23 to 0.02, with Mentha arvensis (0.23) having the highest value of UV followed by Mentha longifolia (0.22), Plantago lanceolate (0.19), Achillea millefolium (0.18), Coriandrum sativum (0.18), Justicia adhatoda and Malva sylvestris (0.17). Values of RFC varies from 0.28 to 0.09 while Fidelity level (FL) among plants varies from 37.5 to 100. Alternanthera sessilis, Oxytropis lapponica, Millettia pinnata and Salvia bucharica had the highest FL value (100). CONCLUSION The use of medicinal plants is prevalent in traditional communities of Pakistan. Different herbal preparations are in common practice including various herbal drinks a common tradition and much favoured herbal preparation in terms of its results and regarded as reciprocal to modern drugs. Therefore, suggesting further pharmacological, phytochemical evaluation for essential metabolites and chemical constituents.
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Affiliation(s)
- Mushtaq Ahmad
- Plant Systematics and Biodiversity Laboratory, Department of Plant Sciences, Quaid-i-Azam University, Islamabad 45320, Pakistan.
| | - Muhammad Pukhtoon Zada Khan
- Plant Systematics and Biodiversity Laboratory, Department of Plant Sciences, Quaid-i-Azam University, Islamabad 45320, Pakistan
| | - Anam Mukhtar
- Plant Systematics and Biodiversity Laboratory, Department of Plant Sciences, Quaid-i-Azam University, Islamabad 45320, Pakistan
| | - Muhammad Zafar
- Plant Systematics and Biodiversity Laboratory, Department of Plant Sciences, Quaid-i-Azam University, Islamabad 45320, Pakistan
| | - Shazia Sultana
- Plant Systematics and Biodiversity Laboratory, Department of Plant Sciences, Quaid-i-Azam University, Islamabad 45320, Pakistan
| | - Sarwat Jahan
- Department of Animal Sciences, Quaid-i-Azam University, Islamabad 45320, Pakistan
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16
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Mohd Azman NA, Gallego MG, Segovia F, Abdullah S, Shaarani SM, Almajano Pablos MP. Study of the Properties of Bearberry Leaf Extract as a Natural Antioxidant in Model Foods. Antioxidants (Basel) 2016; 5:antiox5020011. [PMID: 27043639 PMCID: PMC4931532 DOI: 10.3390/antiox5020011] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2016] [Revised: 03/22/2016] [Accepted: 03/24/2016] [Indexed: 11/16/2022] Open
Abstract
The common bearberry (Arctostaphylos uva-ursi L. Sprengel) is a ubiquitous procumbent evergreen shrub located throughout North America, Asia, and Europe. The fruits are almost tasteless but the plant contains a high concentration of active ingredients. The antioxidant activity of bearberry leaf extract in the 2,2′-azino-bis-3-ethylbenzothiazoline-6-sulphonic acid (ABTS) radical cation assay was 90.42 mmol Trolox equivalents/g dry weight (DW). The scavenging ability of the methanol extract of bearberry leaves against methoxy radicals generated in the Fenton reaction was measured via electron paramagnetic resonance. Lipid oxidation was retarded in an oil–water emulsion by adding 1 g/kg lyophilised bearberry leaf extract. Also, 1 g/kg of lyophilised bearberry leaf extract incorporated into a gelatin-based film displayed high antioxidant activity to retard the degradation of lipids in muscle foods. The present results indicate the potential of bearberry leaf extract for use as a natural food antioxidant.
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Affiliation(s)
- Nurul Aini Mohd Azman
- Chemical Engineering Department, Technical University of Catalonia, Avinguda Diagonal 647, Barcelona 08028, Spain.
- Chemical and Natural Resources Engineering Faculty, University Malaysia Pahang, Lebuhraya Tun Razak, Pahang 26300, Malaysia.
| | - Maria Gabriela Gallego
- Chemical Engineering Department, Technical University of Catalonia, Avinguda Diagonal 647, Barcelona 08028, Spain.
| | - Francisco Segovia
- Chemical Engineering Department, Technical University of Catalonia, Avinguda Diagonal 647, Barcelona 08028, Spain.
| | - Sureena Abdullah
- Chemical and Natural Resources Engineering Faculty, University Malaysia Pahang, Lebuhraya Tun Razak, Pahang 26300, Malaysia.
| | - Shalyda Md Shaarani
- Chemical and Natural Resources Engineering Faculty, University Malaysia Pahang, Lebuhraya Tun Razak, Pahang 26300, Malaysia.
| | - María Pilar Almajano Pablos
- Chemical Engineering Department, Technical University of Catalonia, Avinguda Diagonal 647, Barcelona 08028, Spain.
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17
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Skowyra M, Janiewicz U, Salejda AM, Krasnowska G, Almajano MP. Effect of Tara ( Caesalpinia spinosa) Pod Powder on the Oxidation and Colour Stability of Pork Meat Batter During Chilled Storage. Food Technol Biotechnol 2015; 53:419-427. [PMID: 27904376 PMCID: PMC5079167 DOI: 10.17113/ftb.53.04.15.3932] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/06/2014] [Accepted: 05/29/2015] [Indexed: 11/12/2022] Open
Abstract
The effect of dried pods of Caesalpinia spinosa, known as tara, on pH, cooking loss, lipid oxidation, colour stability and texture of model meat systems stored at 4 °C for 21 days was investigated. Tara pod powder showing a potential antioxidant activity was added at 0.02, 0.04 and 0.08% (by mass) directly to the pork batter and compared with a synthetic antioxidant, butylated hydroxyanisole (BHA) and control (no added antioxidants). The addition of tara pod powder at 0.02% was as effective as BHA (0.02%) in retarding lipid oxidation in pork products during storage. Results showed that redness increased after the addition of tara pod powder. Specifically, 0.02% of tara pod powder was effective in keeping the red colour of meat batter stored under illumination at 4 °C for 48 h. Hardness of pork products was the lowest in samples manufactured with tara pod powder compared with control. Results highlight the potential of using tara pod powder as natural functional ingredient in the development of pork products with enhanced quality and shelf life.
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Affiliation(s)
- Monika Skowyra
- Chemical Engineering Department, Technical University of Catalonia, Av. Diagonal 649,
ES-08034 Barcelona, Spain
| | - Urszula Janiewicz
- Faculty of Food Sciences, Department of Animal Products Technology and Quality Management,
Wroclaw University of Environmental and Life Sciences, Chelmonskiego 37/41,
PL-51630 Wroclaw, Poland
| | - Anna Marietta Salejda
- Faculty of Food Sciences, Department of Animal Products Technology and Quality Management,
Wroclaw University of Environmental and Life Sciences, Chelmonskiego 37/41,
PL-51630 Wroclaw, Poland
| | - Grażyna Krasnowska
- Faculty of Food Sciences, Department of Animal Products Technology and Quality Management,
Wroclaw University of Environmental and Life Sciences, Chelmonskiego 37/41,
PL-51630 Wroclaw, Poland
| | - María Pilar Almajano
- Chemical Engineering Department, Technical University of Catalonia, Av. Diagonal 649,
ES-08034 Barcelona, Spain
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18
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Six new cassane diterpenes from the twigs and leaves of Tara (Caesalpinia spinosa Kuntze). Fitoterapia 2015; 105:273-7. [DOI: 10.1016/j.fitote.2015.07.018] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2015] [Revised: 07/26/2015] [Accepted: 07/28/2015] [Indexed: 11/22/2022]
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19
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The Effect of Convolvulus arvensis Dried Extract as a Potential Antioxidant in Food Models. Antioxidants (Basel) 2015; 4:170-84. [PMID: 26785344 PMCID: PMC4665567 DOI: 10.3390/antiox4010170] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2014] [Revised: 12/11/2014] [Accepted: 02/25/2015] [Indexed: 01/17/2023] Open
Abstract
In this study, the antioxidant activity of the Convolvulus arvensis Linn (CA) ethanol extract has been evaluated by different ways. The antioxidant activity of the extract assessed by 2,2'-azino-bis-3-ethylbenzothiazoline-6-sulphonic acid (ABTS) radical cation, the oxygen radical absorbance capacity (ORAC) and the ferric reducing antioxidant power (FRAP) was 1.62 mmol Trolox equivalents (TE)/g DW, 1.71 mmol TE/g DW and 2.11 mmol TE/g DW, respectively. CA ethanol extract exhibited scavenging activity against the methoxy radical initiated by the Fenton reaction and measured by Electron Paramagnetic Resonance (EPR). The antioxidant effects of lyophilised CA measured in beef patties containing 0.1% and 0.3% (w/w) CA stored in modified atmosphere packaging (MAP) (80% O₂ and 20% CO₂) was determined. A preliminary study of gelatine based film containing CA showed a strong antioxidant effect in preventing the degradation of lipid in muscle food. Thus, the present results indicate that CA extract can be used as a natural food antioxidant.
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20
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Doménech-Carbó A, Ibars AM, Prieto-Mossi J, Estrelles E, Scholz F, Cebrián-Torrejón G, Martini M. Electrochemistry-based chemotaxonomy in plants using the voltammetry of microparticles methodology. NEW J CHEM 2015. [DOI: 10.1039/c5nj01233c] [Citation(s) in RCA: 33] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Characterization of vegetal taxa is achievedviacharacteristic voltammetric features displayed by leaf extracts.
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Affiliation(s)
| | - Ana M. Ibars
- Jardí Botànic – ICBiBE Universitat de València. Quart 80
- 46008 València
- Spain
| | | | - Elena Estrelles
- Jardí Botànic – ICBiBE Universitat de València. Quart 80
- 46008 València
- Spain
| | - Fritz Scholz
- Universität Greifswald
- Institut für Biochemie
- 17487 Greifswald
- Germany
| | | | - Mariele Martini
- Departament de Química Analítica
- Universitat de València. Dr. Moliner 50
- València
- Spain
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21
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Screening of Antioxidant Activity of Gentian Lutea Root and Its Application in Oil-in-Water Emulsions. Antioxidants (Basel) 2014; 3:455-71. [PMID: 26784881 PMCID: PMC4665485 DOI: 10.3390/antiox3020455] [Citation(s) in RCA: 27] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2014] [Revised: 04/10/2014] [Accepted: 06/12/2014] [Indexed: 12/12/2022] Open
Abstract
Gentiana Lutea root (G. Lutea) is a medicinal herb, traditionally used as a bitter tonic in gastrointestinal ailments for improving the digestive system. The active principles of G. Lutea were found to be secoiridoid bitter compounds as well as many other active compounds causing the pharmacological effects. No study to date has yet determined the potential of G. Lutea antioxidant activity on lipid oxidation. Thus, the aim of this study was to evaluate the effects of an extract of G. Lutea on lipid oxidation during storage of an emulsion. G. Lutea extracts showed excellent antioxidant activity measured by DPPH scavenging assay and Trolox equivalent antioxidant capacity (TEAC) assays. An amount of 0.5% w/w G. Lutea lyophilise was able to inhibit lipid oxidation throughout storage (p < 0.05). A mixture of G. Lutea with 0.1% (w/w) BSA showed a good synergic effect and better antioxidant activity in the emulsion. Quantitative results of HPLC showed that G. Lutea contained secoiridoid-glycosides (gentiopiocroside and sweroside) and post column analysis displayed radical scavenging activity of G. Lutea extract towards the ABTS radical. The results from this study highlight the potential of G. Lutea as a food ingredient in the design of healthier food commodities.
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22
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Antioxidant Properties of Artemisia annua Extracts in Model Food Emulsions. Antioxidants (Basel) 2014; 3:116-28. [PMID: 26784667 PMCID: PMC4665448 DOI: 10.3390/antiox3010116] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/16/2013] [Revised: 02/13/2014] [Accepted: 02/14/2014] [Indexed: 11/17/2022] Open
Abstract
Artemisia annua is currently the only commercial source of the sesquiterpene lactone artemisinin. Although artemisinin is a major bioactive component present in this Chinese herb, leaf flavonoids have shown a variety of biological activities. The polyphenolic profile of extract from leaves of A. annua was assessed as a source of natural antioxidants. Total phenolic content and total flavonoid content were established and three assays were used to measure the antioxidant capacity of the plant extract. The measurement of scavenging capacity against the 2,2'-azino-bis-3-ethylbenzothiazoline-6-sulphonic acid (ABTS) radical cation, the oxygen radical absorbance capacity (ORAC) and the ferric reducing antioxidant power (FRAP) were 314.99 µM Trolox equivalents (TE)/g DW, 736.26 µM TE/g DW and 212.18 µM TE/g DW, respectively. A. annua extracts also showed good antioxidant properties in 10% sunflower oil-in-water emulsions during prolonged storage (45 days) at 32 °C. Artemisia extract at 2 g/L was as effective as butylated hydroxyanisole (BHA) at 0.02 g/L in slowing down the formation of hydroperoxides as measured by peroxide value and thiobarbituric acid reactive substances. The results of this study indicate that extract of A. annua may be suitable for use in the food matrix as substitutes for synthetic antioxidants.
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23
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Skowyra M, Falguera V, Azman NAM, Segovia F, Almajano MP. The Effect of Perilla frutescens Extract on the Oxidative Stability of Model Food Emulsions. Antioxidants (Basel) 2014; 3:38-54. [PMID: 26784662 PMCID: PMC4665449 DOI: 10.3390/antiox3010038] [Citation(s) in RCA: 27] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2013] [Revised: 01/09/2014] [Accepted: 01/16/2014] [Indexed: 01/17/2023] Open
Abstract
The polyphenolic profile of leaves and stalks of Perilla frutescens, was assessed as a source of natural antioxidants. The amount of caffeic and rosmarinic acids, determined by high-performance liquid chromatography (HPLC), were 0.51 mg/g dry weight (DW) and 2.29 mg/g DW, respectively. The measurement of scavenging capacity against the 2,2'-azino-bis-3-ethylbenzothiazoline-6-sulphonic acid (ABTS) radical cation, the oxygen radical absorbance capacity (ORAC), and the ferric reducing antioxidant power (FRAP) were 65.03 mg Trolox equivalents (TE)/g DW, 179.60 mg TE/g DW and 44.46 mg TE/g DW, respectively. P. frutescens extracts also showed good antioxidant properties in 10% sunflower oil-in-water emulsions during storage at 32 °C. Perilla extract at 320 ppm was as effective as butylated hydroxyanisole (BHA) at 20 ppm in slowing down the formation of hydroperoxides as measured by peroxide value, thiobarbituric acid reactive substances and hexanal content. The results of this study indicate that extract of P. frutescens may be suitable for use in the food matrix to help achieve potential health benefits.
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Affiliation(s)
- Monika Skowyra
- Chemical Engineering Department, Technical University of Catalonia, Av. Diagonal, 647, Barcelona 08028, Spain.
| | - Victor Falguera
- Agricultural Knowledge & Innovation Services (AKIS International), Av. Dr. Robert, 33, Albatàrrec 25171, Spain.
| | - Nurul A M Azman
- Chemical Engineering Department, Technical University of Catalonia, Av. Diagonal, 647, Barcelona 08028, Spain.
| | - Francisco Segovia
- Chemical Engineering Department, Technical University of Catalonia, Av. Diagonal, 647, Barcelona 08028, Spain.
| | - Maria P Almajano
- Chemical Engineering Department, Technical University of Catalonia, Av. Diagonal, 647, Barcelona 08028, Spain.
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