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Carlos de Sousa W, Alves Morais R, Damian Giraldo Zuniga A. Buriti (Mauritia flexuosa) shell flour: Nutritional composition, chemical profile, and antioxidant potential as a strategy for valuing waste from native Brazilian fruits. Food Res Int 2024; 190:114578. [PMID: 38945600 DOI: 10.1016/j.foodres.2024.114578] [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: 04/13/2024] [Revised: 05/26/2024] [Accepted: 05/27/2024] [Indexed: 07/02/2024]
Abstract
The Cerrado is one of the most biodiverse biomes in the world, characterized by a wealth of native fruits with unique nutritional characteristics. In this sense, the social, economic, and environmental importance of fully utilizing food is widely recognized. Therefore, generally considered waste, fruit shells can be transformed into a coproduct with high added value. The objective of this work was to carry out a comprehensive assessment of the physicochemical properties, carbohydrate and fatty acid profile, phytochemical compounds, phenolic profile, and antioxidant potential of the recovered extracts of buriti (Mauritia flexuosa) shells in natura and dehydrated at 55 °C (flour). In addition, the functional properties were verified by thermogravimetric analysis (TGA), scanning electron microscopy (SEM), and Fourier transform infrared spectroscopy (FTIR) from buriti shell flour. The results indicated high fiber content and energy value for the sample processed at 55 °C (58.95 g/100 g and 378.91 kcal/100 g, respectively) and low lipid and protein content (1.03 g/100 g and 1.39 g/100 g, respectively). Regardless of the sample analyzed, maltose was the majority sugar (37.33 - 281.01 g/100 g). The main fatty acids detected were oleic acid (61.33 - 62.08 %) followed by palmitic acid (33.91 - 34.40 %). The analysis of the mineral profile demonstrated that the samples did not differ significantly from each other, showing that the drying process did not interfere with the results obtained (p ≤ 0.05). The analysis of individual phenolics allowed the identification of six phenolic compounds in buriti shells. However, it is possible to observe that the drying method had a positive and significant influence on the phenolic profile (p ≤ 0.05), with chlorogenic acid (2.63 - 8.27 mg/100 g) and trigonelline (1.06 - 41.52 mg/100 g), the majority compounds. On the other hand, it is important to highlight that buriti shells have a high content of carotenoids, mainly β-carotene (27.18 - 62.94 µg/100 g) and α-carotene (18.23 - 60.28 µg/100 g), also being positively influenced by the drying process at 55 °C (p ≤ 0.05). The dried shells showed a high content of phytochemical compounds and high antioxidant activity based on the different methods tested. The results show that buriti shell flour can be fully utilized and has nutritional and chemical aspects that can be applied to develop new sustainable, nutritious, and functional food formulations.
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Affiliation(s)
- Wallace Carlos de Sousa
- Graduate Program in Food Science and Technology, Department of Food Science and Technology, Federal University of Tocantins (UFT), Palmas 77001-090, Brazil
| | - Romulo Alves Morais
- Graduate Program in Food Science and Technology, Department of Food Science and Technology, Federal University of Tocantins (UFT), Palmas 77001-090, Brazil.
| | - Abraham Damian Giraldo Zuniga
- Graduate Program in Food Science and Technology, Department of Food Science and Technology, Federal University of Tocantins (UFT), Palmas 77001-090, Brazil
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Šeregelj V, Tumbas Šaponjac V, Pezo L, Kojić J, Cvetković B, Ilic N. Analysis of antioxidant potential of fruit and vegetable juices available in Serbian markets. FOOD SCI TECHNOL INT 2024; 30:472-484. [PMID: 36803123 DOI: 10.1177/10820132231158961] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/23/2023]
Abstract
Antioxidants in fruit and vegetable juices have become increasingly popular because of their potential health benefits. Nowadays, juice mixes made from berries present frequent consumer choices, due to their nutritive value and high content of bioactive compounds. Commercial fruit and vegetable juices available in Serbian markets (n = 32) were analyzed for the physicochemical properties, chemical composition, and antioxidant activity. Relative antioxidant capacity index was used for the ranking of the juices according to antioxidant capacity, while antioxidant effectiveness of phenolic compounds contained in juice samples was investigated depending on phenolic antioxidant coefficients. Principal component analysis was applied to study the data structure. In addition, a multi-layer perceptron model was used for modeling an artificial neural network model (ANN) for prediction antioxidant activity (DPPH, reducing power, and ABTS) based on total phenolic, total pigments, and vitamin C content. The obtained ANN showed good prediction capabilities (the r2 values during training cycle for output variables were 0.942). Phenolic, pigments, and vitamin C contents showed a positive correlation with the investigated antioxidant activity. The consumption of commercial berry fruit juices available in Serbian markets may deliver great health benefits through the supply of natural antioxidants.
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Affiliation(s)
- Vanja Šeregelj
- Faculty of Technology, University of Novi Sad, Novi Sad, Serbia
| | | | - Lato Pezo
- Institute of General and Physical Chemistry, University of Belgrade, Belgrade, Serbia
| | - Jovana Kojić
- Institute of Food Technology, University of Novi Sad, Novi Sad, Serbia
| | - Biljana Cvetković
- Institute of Food Technology, University of Novi Sad, Novi Sad, Serbia
| | - Nebojsa Ilic
- Institute of Food Technology, University of Novi Sad, Novi Sad, Serbia
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Alves Morais R, Lopes Teixeira G, Aparecida de Souza Martins G, Regina Salvador Ferreira S, Mara Block J. Comprehensive evaluation of the chemical profile and antioxidant potential of buritirana (Mauritiella armata) an underexplored fruit from Brazilian Cerrado. Food Res Int 2024; 179:113945. [PMID: 38342516 DOI: 10.1016/j.foodres.2024.113945] [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: 10/16/2023] [Revised: 12/18/2023] [Accepted: 01/02/2024] [Indexed: 02/13/2024]
Abstract
Buritirana (Mauritella armata) is a fruit from a native Brazilian palm tree whose economic and industrial potential is still little explored. The nutritional composition and carbohydrates; organic acids; fatty acids; triacylglycerol; and phenolics profile of buritirana pulp, shells, and seeds were performed in this study. In addition, pH, color, ant total carotenoid, phenolic, flavonoids, flavonols, tannins, and antioxidant potential (ABTS, DPPH, ILP, FRAP, CUPRAC, and TRC) were determined in these parts of the fruit. The results indicated high lipid content and energy value for pulp (30.53 g 100 g-1, and 351.21 kcal 100 g-1, respectively) and shells (18.41 g 100 g-1, and 276.73 kcal 100 g-1, respectively). On the other hand, high fiber (63.09 g 100 g-1), starch (2.66 g 100 g-1), and carbohydrates (28.60 g 100 g-1) contents were observed for the seeds. Glucose was the main carbohydrate found in pulp and seed, while sucrose was the main sugar in shells. Tartaric acid was the predominant organic acid in pulp and shells (16.60 and 10.96 mg 100 g-1, respectively), while malic acid was the main organic acid in seeds (58.78 mg 100 g-1). Oleic and palmitic acid were the main fatty acids detected in buritirana pulp, shells, and seeds. Buritirana pulp and shells showed a high content of total phenolic and total flavonoid (918.58 and 940.63 mg GAE 100 g-1; and 679.31 and 444.94 mg CE 100 g-1, respectively). Moreover, a high antioxidant potential (DPPH•, CUPRAC, and ILP) was observed in the extracts obtained from pulp and shells. The pulp showed a significant content of carotenoids (270.23 μg g-1). Among the 28 phenolic compounds determined in buritirana pulp and seeds, and 27 in shells, 22 (pulp and seeds), and 21 (shells) were reported by first time in the literature. Ferulic acid in pulp and shells (99.39 and 111.69 μg g-1) and pinocembrin in seeds (19.21 μg g-1) were the main phenolic compounds identified in buritirana. Multivariate analysis showed high correlation of phenolic compounds on antioxidant potential. The results showed that buritirana is rich in nutrients and bioactive products and can be fully utilized. The products resulting from buritirana processing can be applied in the food, cosmetics, and pharmaceutical industries.
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Affiliation(s)
- Rômulo Alves Morais
- Graduate Program in Food Science, Department of Food Science and Technology, Federal University of Santa Catarina (UFSC), Florianopolis 88034-001, Brazil.
| | - Gerson Lopes Teixeira
- Graduate Program in Food Science, Department of Food Science and Technology, Federal University of Santa Catarina (UFSC), Florianopolis 88034-001, Brazil.
| | | | | | - Jane Mara Block
- Department of Food Science and Technology, Federal University of Santa Catarina (UFSC), Florianópolis 88034-001, Brazil.
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Baghdadi G, Shidfar F, Dehnad A. The effect of pomegranate consumption on cardiovascular risk factors in hemodialysis patients: A systematic review of clinical trials. Phytother Res 2023; 37:4963-4975. [PMID: 37485775 DOI: 10.1002/ptr.7961] [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: 03/15/2022] [Revised: 04/12/2023] [Accepted: 06/30/2023] [Indexed: 07/25/2023]
Abstract
Patients undergoing maintenance dialysis have a significantly higher incidence of cardiovascular disease (CVD) compared with the general population. CVD is the most common cause of morbidity and mortality among hemodialysis patients, and has been attributed, among other causes, to increased oxidative stress, inflammation, hypertension and dyslipidemia. Pomegranate, a popular fruit worldwide, has demonstrated health benefits such as antioxidative, antidiabetic, antihypertensive, antihyperlipidemic and anti-inflammatory effects. In this systematic review of clinical trials, we aim to summarize the effect of different parts of pomegranate and the effects of its use on CVD risk factors in hemodialysis patients. PubMed/MEDLINE, EMBASE, Scopus, and Web of Science were searched to identify eligible clinical trials up to December 2021. Ultimately, seven clinical trials were included in this study. Different parts of pomegranate used in these trials were pomegranate juice, pomegranate extract and pomegranate peel extract. The duration of the studies varied from one dialysis session to 1 year. Our results showed that different parts of pomegranate may have anti-hypertensive, antioxidant, anti-inflammatory effects and improve lipid profile by decreasing TG (triglycerides) and increasing HDL-C (high-density lipoprotein cholesterol) in hemodialysis patients. However, due to limited number of studies, more clinical trials need to be performed.
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Affiliation(s)
- Ghazal Baghdadi
- Department of Nutrition, School of Public Health, Iran University of Medical Sciences, Tehran, Iran
| | - Farzad Shidfar
- Department of Nutrition, School of Public Health, Iran University of Medical Sciences, Tehran, Iran
- Colorectal Research Center, Iran University of Medical Sciences, Tehran, Iran
| | - Afsaneh Dehnad
- Department of English Language, School of Health Management and Information Sciences, Center for Educational Research in Medical Sciences (CERMS), Iran University of Medical Sciences, Tehran, Iran
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Sha M, Li X, Liu Y, Tian H, Liang X, Li X, Gao W. Comparative chemical characters of Pseudostellaria heterophylla from geographical origins of China. CHINESE HERBAL MEDICINES 2023. [PMID: 37538864 PMCID: PMC10394325 DOI: 10.1016/j.chmed.2022.10.005] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/03/2023] Open
Abstract
Objective Pseudostellaria heterophylla has been paid more attention in recent years, mainly as a medicine food homology plant. The content determination of P. heterophylla is not specified in the Chinese Pharmacopoeia (version 2020). The environmental conditions in different production areas could exert an influence on the quality of P. heterophylla. The purpose of this study is to discriminate P. heterophylla collected from different geographical origins of China. Methods In this study, the content of polysaccharide in 28 batches of P. heterophylla was determined using phenol-sulfuric acid. HPLC fingerprints were established under optimised HPLC-PDA methods. Subsequently, the similarity analysis (SA) and the quantification of heterophyllin B were analyzed. The metabolites of P. heterophylla were identified and evaluated using UHPLC-Q Exactive HF orbitrap MS system. Principal component analysis (PCA), partial least squares discriminant analysis (PLS-DA), hierarchical cluster analysis (HCA) and orthogonal PLS-DA (OPLS-DA) were performed based on all peak areas. Results The polysaccharide content in Guizhou and Jiangsu was higher than that of other production areas, which varied significant from different origins. While the content of heterophyllin B in Anhui and Jiangsu was high. The correlation coefficients of HPLC fingerprints for 28 batches samples ranged from 0.877 to 0.990, and the characteristic map can be used to identify and evaluate the quality of P. heterophylla. The samples from Fujian, Guizhou, Jiangsu provinces can be relatively separated using multivariate statistical analysis including PCA, PLS-DA, HCA, OPLS-DA, indicating that their metabolic compositions were significantly different. Ultimately, a total of 15 metabolites which were filtrated by a VIP-value > 1 and a P-value < 0.05 associated with the separation of different origins were identified. Conclusion HPLC fingerprint was established to evaluate the quality and authenticity of P. heterophylla. The present work showed that the difference of geographic distributions had an influence on the internal chemical compositions. A sensitive and rapid untargeted metabolomics approach by UHPLC-Q Exactive HF orbitrap MS was utilized to evaluate P. heterophylla from different origins in China for the first time. Overall, this study provides insights to metabolomics of P. heterophylla and supplies important reference values for the development of functional foods.
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Generation of Highly Antioxidant Submicron Particles from Myrtus communis Leaf Extract by Supercritical Antisolvent Extraction Process. Antioxidants (Basel) 2023; 12:antiox12020530. [PMID: 36830088 PMCID: PMC9951993 DOI: 10.3390/antiox12020530] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2023] [Revised: 02/12/2023] [Accepted: 02/18/2023] [Indexed: 02/22/2023] Open
Abstract
Submicron particles have been produced from an ethanolic extract of Myrtus communnis leaves using supercritical carbon dioxide technology, hereinafter referred to as Supercritical Antisolvent Extraction (SAE). The influence of pressure (9-20 MPa), temperature (308 and 328 K) and injection rate (3 and 8 mL/min) on the particles' precipitation has been investigated, and it has been confirmed that increases in pressure and temperature led to smaller particle sizes. The obtained particles had a quasi-spherical shape with sizes ranging from 0.42 to 1.32 μm. Moreover, the bioactivity of the generated particles was assessed and large contents of phenolic compounds with a high antioxidant activity were measured. The particles were also subjected to in vitro studies against oxidative stress. The myrtle particles demonstrated cytoprotective properties when applied at low concentrations (1 μM) to macrophage cell lines.
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Verma R, Singh N, Tomar M, Bhardwaj R, Deb D, Rana A. Deciphering the growth stage specific bioactive diversity patterns in Murraya koenigii (L.) Spreng. using multivariate data analysis. FRONTIERS IN PLANT SCIENCE 2022; 13:963150. [PMID: 36092393 PMCID: PMC9452700 DOI: 10.3389/fpls.2022.963150] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 06/08/2022] [Accepted: 07/25/2022] [Indexed: 06/15/2023]
Abstract
The study was undertaken to characterize the total phenolics, flavonoids, essential oils, quinones, tannins and antioxidant activity of 15 samples of wild Murraya koenigii (L.) Spreng. (MK) leaves obtained from different locations of Himachal Pradesh at various growth stages. The results indicated a significant variation in total phenolic content which ranged from [(170.09 ± 4.59 to 303.57 ± 7.94) in pre-flowering, (266.48 ± 7.49 to 450.01 ± 11.78) in the flowering stage, and (212.72 ± 5.37 to 363.85 ± 9.79) in fruiting stage], expressed as mg tannic acid equivalents (TAE)/g. The total flavonoid content ranged from [(15.17 ± 0.36 to 33.40 ± 0.81) in pre-flowering, (25.16 ± 0.67 to 58.17 ± 1.52) in flowering stage, and (17.54 ± 0.42 to 37.34 ± 0.97) in fruiting stage], expressed as mg catechin equivalent (CE)/g. Total tannin content ranged from [(75.75 ± 1.69 to 143 ± 3.74) in pre-flowering, (116 ± 3.26 to 207 ± 5.42) in the flowering stage, and (47 ± 1.18 to 156 ± 4.05) in fruiting stage], expressed as mg TAE/g. The essential oil content ranged from (0.64 ± 0.01 to 0.89 ± 0.02%) in pre-flowering, (0.85 ± 0.02 to 1 ± 0.02%) in flowering stage, and (0.54 ± 0.01 to 0.7 ± 0.01%) in fruiting stage. Quinones ranged from [(2.05 ± 0.05 to 2.97 ± 0.07) in pre-flowering, (3.07 ± 0.07 to 4.95 ± 0.13) in flowering stage, and (1.02 ± 0.02 to 1.96 ± 0.04) in fruiting stage], expressed as mM/min/g tissue. Antioxidant activity ranged from [(4.01 ± 0.09 to 7.42 ± 0.17) in pre-flowering, (8.08 ± 0.19 to 13.60 ± 0.35) in flowering stage, and (3.11 ± 0.06 to 6.37 ± 0.15) in fruiting stage], expressed as μg/ml. Data was subjected to multivariate analysis using principal component analysis (PCA), hierarchical clustering analysis (HCA). This was used for elucidating the intricate relationships between the phytochemical properties. All evaluated phytochemical parameters significantly increased during the growth transition from pre-flowering to the flowering stage, followed by their gradual decrease during the fruiting stage. The present study can serve as rationale for commercializing MK for aromatic and phytopharmaceutical industries.
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Affiliation(s)
- Reetu Verma
- Division of Crop Improvement, ICAR-Indian Grassland and Fodder Research Institute, Jhansi, India
| | - Nageswer Singh
- Department of Chemistry and Biochemistry, Chaudhary Sarwan Kumar Himachal Pradesh Agriculture University, Palampur, HP, India
| | - Maharishi Tomar
- Division of Seed Technology, Indian Council of Agricultural Research-Indian Grassland and Fodder Research Institute, Jhansi, India
| | - Rakesh Bhardwaj
- Germplasm Evaluation Division, National Bureau of Plant Genetic Resources, New Delhi, India
| | - Dibyendu Deb
- Division of Social Science, Indian Council of Agricultural Research-Indian Grassland and Fodder Research Institute, Jhansi, India
| | - Anita Rana
- Department of Chemistry and Biochemistry, Chaudhary Sarwan Kumar Himachal Pradesh Agriculture University, Palampur, HP, India
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Determination of the polyphenolic content of berry juices using focusing-modulated comprehensive two-dimensional liquid chromatography coupled to mass spectrometry detection. Anal Bioanal Chem 2022; 415:2371-2382. [PMID: 35836012 DOI: 10.1007/s00216-022-04216-y] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2022] [Revised: 06/24/2022] [Accepted: 06/29/2022] [Indexed: 11/01/2022]
Abstract
In this work, a comprehensive two-dimensional liquid chromatography system, comprised of a ZIC-HILIC and C18 columns in the first and second dimensions, respectively, was tuned and employed for attaining high resolution profiles of the polyphenolic pattern in seven commercial berry juices. The developed HILIC × RP-LC method was validated in terms of linearity range, correlation coefficients, limit of detection, limit of quantification, precision (intra- and inter-day), and recovery. A total of 104 polyphenolic compounds belonging to different chemical classes (hydroxybenzoic and cinnamic acid derivatives, flavone glycosides, flavonols, flavonol glycosides, dihydroflavonols, and anthocyanin glycosides) have been characterized and quantified in the juices investigated. Despite the constituents being similar, a notable quantitative variation among the analyzed berry species was observed. Elderberry contained the highest amount of polyphenols (918 ± 1.10 mg 100 mL-1), followed by chokeberry (516 ± 0.08 mg 100 mL-1). On the other hand, raspberry contained the lowest amount (104 ± 1.21 mg 100 mL-1). Further, total phenolic, flavonoid, and anthocyanin contents were determined spectrophotometrically, yielding consistent results. The free-radical scavenging activity (DPPH test) and reducing power of the juices, expressed as IC50 (μL mL-1) and mg ASE mL-1, varied from 2.79 ± 0.03 (honeyberry) to 31.66 ± 0.02 (blueberry) and from 1.71 ± 0.01 (blueberry) to 8.89 ± 0.12 (chokeberry), respectively. Such a ZIC-HILIC × C18 platform based on focusing modulation, never employed so far for berry juices, showed a remarkable separation capability with high values of corrected peak capacity (up to 1372) and orthogonality (Ao up to 0.80), thus providing a great applicability to be advantageously employed for other complex food samples.
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Polmann G, Rossi GB, Teixeira GL, Maciel LG, de Francisco A, Arisi ACM, Block JM, Feltes MMC. High-added value co-products obtained from pecan nut ( Carya illinoinensis) using a green extraction technology. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:2284-2294. [PMID: 35602452 PMCID: PMC9114258 DOI: 10.1007/s13197-021-05242-x] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 12/24/2020] [Accepted: 01/10/2021] [Indexed: 06/03/2023]
Abstract
Abstract The aqueous (AF) and solid (SF) fractions obtained as co-products in the aqueous extraction of pecan nut oil assisted by Alcalase® were evaluated. In the AF, the degree of protein hydrolysis (DH) and the electrophoretic profile of protein hydrolysates, phenolic compounds, and antioxidant capacity (reducing potential of the hydrophilic compounds, RPHC, 2,2-diphenyl-1-picrylhydrazyl, DPPH; and inhibition of lipid peroxidation) were determined. The proximate composition and microstructure were evaluated in SF. The results indicated a DH of 3.9%. The sample treated with the enzyme (ET) showed a molecular weight of proteins lower than 15 kDa. The ET showed higher content of phenolics (726.3 mg GAE/100 g) and antioxidant capacity higher than the sample without enzymatic treatment. The SF showed a residual lipid content rich in oleic and linoleic acids. Furthermore, changes in the proximate composition and the microstructure were observed. The results indicate the potentiality of hydrolyzed fractions for application in food. Graphic abstract
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Affiliation(s)
- Gabriela Polmann
- Department of Food Science and Technology, Federal University of Santa Catarina (UFSC), Florianópolis, Santa Catarina 88034-001 Brazil
| | - Gabriela Barbosa Rossi
- Department of Food Science and Technology, Federal University of Santa Catarina (UFSC), Florianópolis, Santa Catarina 88034-001 Brazil
| | - Gerson Lopes Teixeira
- Department of Food Science and Technology, Federal University of Santa Catarina (UFSC), Florianópolis, Santa Catarina 88034-001 Brazil
| | - Laércio Galvão Maciel
- Department of Food Science and Technology, Federal University of Santa Catarina (UFSC), Florianópolis, Santa Catarina 88034-001 Brazil
| | - Alicia de Francisco
- Department of Food Science and Technology, Federal University of Santa Catarina (UFSC), Florianópolis, Santa Catarina 88034-001 Brazil
| | - Ana Carolina Maisonnave Arisi
- Department of Food Science and Technology, Federal University of Santa Catarina (UFSC), Florianópolis, Santa Catarina 88034-001 Brazil
| | - Jane Mara Block
- Department of Food Science and Technology, Federal University of Santa Catarina (UFSC), Florianópolis, Santa Catarina 88034-001 Brazil
| | - Maria Manuela Camino Feltes
- Department of Food Science and Technology, Federal University of Santa Catarina (UFSC), Florianópolis, Santa Catarina 88034-001 Brazil
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d'Unienville NMA, Blake HT, Coates AM, Hill AM, Nelson MJ, Buckley JD. Effect of food sources of nitrate, polyphenols, L-arginine and L-citrulline on endurance exercise performance: a systematic review and meta-analysis of randomised controlled trials. J Int Soc Sports Nutr 2021; 18:76. [PMID: 34965876 PMCID: PMC8715640 DOI: 10.1186/s12970-021-00472-y] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2021] [Accepted: 11/23/2021] [Indexed: 11/25/2022] Open
Abstract
BACKGROUND Increasing nitric oxide bioavailability may induce physiological effects that enhance endurance exercise performance. This review sought to evaluate the performance effects of consuming foods containing compounds that may promote nitric oxide bioavailability. METHODS Scopus, Web of Science, Ovid Medline, EMBASE and SportDiscus were searched, with included studies assessing endurance performance following consumption of foods containing nitrate, L-arginine, L-citrulline or polyphenols. Random effects meta-analysis was conducted, with subgroup analyses performed based on food sources, sex, fitness, performance test type and supplementation protocol (e.g. duration). RESULTS One hundred and eighteen studies were included in the meta-analysis, which encompassed 59 polyphenol studies, 56 nitrate studies and three L-citrulline studies. No effect on exercise performance following consumption of foods rich in L-citrulline was identified (SMD=-0.03, p=0.24). Trivial but significant benefits were demonstrated for consumption of nitrate and polyphenol-rich foods (SMD=0.15 and 0.17, respectively, p<0.001), including performance in time-trial, time-to-exhaustion and intermittent-type tests, and following both acute and multiple-day supplementation, but no effect of nitrate or polyphenol consumption was found in females. Among nitrate-rich foods, beneficial effects were seen for beetroot, but not red spinach or Swiss chard and rhubarb. For polyphenol-rich foods, benefits were found for grape, (nitrate-depleted) beetroot, French maritime pine, Montmorency cherry and pomegranate, while no significant effects were evident for New Zealand blackcurrant, cocoa, ginseng, green tea or raisins. Considerable heterogeneity between polyphenol studies may reflect food-specific effects or differences in study designs and subject characteristics. Well-trained males (V̇O2max ≥65 ml.kg.min-1) exhibited small, significant benefits following polyphenol, but not nitrate consumption. CONCLUSION Foods rich in polyphenols and nitrate provide trivial benefits for endurance exercise performance, although these effects may be food dependent. Highly trained endurance athletes do not appear to benefit from consuming nitrate-rich foods but may benefit from polyphenol consumption. Further research into food sources, dosage and supplementation duration to optimise the ergogenic response to polyphenol consumption is warranted. Further studies should evaluate whether differential sex-based responses to nitrate and polyphenol consumption are attributable to physiological differences or sample size limitations. OTHER The review protocol was registered on the Open Science Framework ( https://osf.io/u7nsj ) and no funding was provided.
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Affiliation(s)
- Noah M A d'Unienville
- Allied Health and Human Performance, University of South Australia, Adelaide, Australia. Noah.D'
- Alliance for Research in Exercise, Nutrition and Activity (ARENA), University of South Australia, Adelaide, Australia. Noah.D'
| | - Henry T Blake
- Allied Health and Human Performance, University of South Australia, Adelaide, Australia
- Alliance for Research in Exercise, Nutrition and Activity (ARENA), University of South Australia, Adelaide, Australia
| | - Alison M Coates
- Allied Health and Human Performance, University of South Australia, Adelaide, Australia
- Alliance for Research in Exercise, Nutrition and Activity (ARENA), University of South Australia, Adelaide, Australia
| | - Alison M Hill
- Alliance for Research in Exercise, Nutrition and Activity (ARENA), University of South Australia, Adelaide, Australia
- Clinical and Health Sciences, University of South Australia, Adelaide, Australia
| | - Maximillian J Nelson
- Allied Health and Human Performance, University of South Australia, Adelaide, Australia
- Alliance for Research in Exercise, Nutrition and Activity (ARENA), University of South Australia, Adelaide, Australia
| | - Jonathan D Buckley
- Allied Health and Human Performance, University of South Australia, Adelaide, Australia
- Alliance for Research in Exercise, Nutrition and Activity (ARENA), University of South Australia, Adelaide, Australia
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Tokar A, Lytovchenko O, Khareba V, Matenchuk L, Pobirchenko O. FORMATION OF THE QUALITY OF UNFORTIFIED WINE MATERIALS OBTAINED FROM BLACK ELDERBERRIES. FOOD SCIENCE AND TECHNOLOGY 2021. [DOI: 10.15673/fst.v15i2.2108] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
The use of local non-conventional raw materials will allow significantly enriching unfortified fruit wines with ascorbic acid and phenolic substances and make it possible to obtain products with increased biological value. The paper considers black elderberries grown in the forest steppe zone of Ukraine. It has been determined that they contain 12–13% of soluble solids, 6.9–8.1 of sugars, 0.93–1.2% of titratable acids, 33.4–53.1 mg/100 g of ascorbic acid, and 2331–3888 mg/100 g of phenolic substances. The pressing process and its dependence on the method of treating berries have been studied. It has been proved that juice extraction from black elderberries is the highest when they are pretreated with heat at 98±2°C for 3–5 minutes, with 15% of water added. Depending on the treatment method, juices retain ascorbic acid (15.8–33.4 mg/100 g) and phenolic substances (2538–3888 mg/100 g), which indicates their high biological value. Juices like these can be used to improve the biological composition of blended juices and wines. To ferment high-sugar black elderberry must, active dry yeast was used, namely the yeast races EC-1118 of the genus Saccharomyces bayanus (France) and ENSIS LE-1 or ENSIS LE-5 of the genus Saccharomyces cerevisiae (Spain). The musts were fermented for 36–62 days. The period of vigorous fermentation coincides with the period of initial fermentation and ends in 9–10 days, with accumulation of 12–14% of ethanol by volume. Unfortified wine materials obtained from black elderberries contain 22–38.3 mg/100 g of ascorbic acid (its content in wine materials is by 7.8–49.55% lower than in fresh berries) and 1750–3510 mg/100 g of phenolic substances (which is lower by 9.7–39.6%, as compared with fresh elderberries). The active acidity of black elderberry wine materials is 3.90–4.09 pH units, depending on the yeast race. A similar difference has been found for the redox potential (160–176 mV), which indicates that the wine materials from black elderberries are low-oxidised. The intensity of colour of the wine materials obtained from black elderberries (D420 + D520) varied from 3.08 to 3.20, and the colour shade from 0.88 to 0.92, which is typical of young red wines. These wine materials can be used to increase the quality and biological value of blended wines.
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Development of an Enriched Polyphenol (Natural Antioxidant) Extract from Orange Juice ( Citrus sinensis) by Adsorption on Macroporous Resins. J FOOD QUALITY 2020. [DOI: 10.1155/2020/1251957] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023] Open
Abstract
Orange (Citrus sinensis) juice contains a high amount of antioxidant compounds, such as polyphenols and vitamins. The aim of this work was to develop an adsorption procedure for the quantitative recovery of polyphenols from fresh orange juice. Different macroporous resins have been selected to evaluate their affinity for phenolic compound in order to purify the antioxidant compounds from the orange juice. The main compounds of orange juice were firstly characterized using an UPLC-UV-HRMS to define the metabolite profile, and subsequently three different types of adsorbent (XAD-2, XAD-4, and XAD-16N) were tested to concentrate these bioactive compounds. The time of contact was selected based on kinetic studies, and subsequently the adsorption and elution conditions were optimized in order to maximize the recovery of phenolic compounds to obtain an extract rich of bioactive compounds. Lastly, antioxidant capacity of the orange juice extract of selected macroporous resin, obtained under optimized conditions, was determined by in vitro antioxidant assays.
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Deseva I, Stoyanova M, Petkova N, Mihaylova D. Red Beetroot Juice Phytochemicals Bioaccessibility: an In Vitro Approach. POL J FOOD NUTR SCI 2020. [DOI: 10.31883/pjfns/116590] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022] Open
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14
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Matute A, Tabart J, Cheramy-Bien JP, Pirotte B, Kevers C, Auger C, Schini-Kerth V, Dommes J, Defraigne JO, Pincemail J. Compared Phenolic Compound Contents of 22 Commercial Fruit and Vegetable Juices: Relationship to ex-vivo Vascular Reactivity and Potential in vivo Projection. Antioxidants (Basel) 2020; 9:antiox9020092. [PMID: 31978956 PMCID: PMC7070690 DOI: 10.3390/antiox9020092] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/17/2019] [Revised: 01/17/2020] [Accepted: 01/17/2020] [Indexed: 01/07/2023] Open
Abstract
The real impact of polyphenol-rich vegetable and fruit juice intake on cardiovascular health remains a matter of controversy. In the present study, rat aorta segments immersed in an organ bath (OB) were used to explore whether the total polyphenol content and/or individual phenolic compound contents of 22 commercial vegetable (n = 3) and fruit juices [(citrus (n = 5), berries (n = 10), apple (n = 2), pineapple (n = 2)] might be associated with vascular tone. Red juices (particularly blackcurrant) and lemon juice caused the most marked vasorelaxation, its amplitude being endothelium dependent or not according to the volume ratio of juice to initial OB solution Vjuice/VOBS). At volume ratios 5% and 10%, both the juice and OB total polyphenol for all juices and total anthocyanin contents for berry juices significantly correlated with aorta vasorelaxation intensity. This was not the case for total or individual flavonols (except kaempferol) or for total or individual flavanols (except epigallocatechin gallate). If one relates our measured concentrations of individual phenolic compounds in OB to what is known about their physiological concentrations, and given our evidenced correlations between compound concentrations and vasorelaxation intensity, kaempferol, epigallocatechin gallate and peonidin-3-O-glucoside seem to emerge as the interesting phenolic compounds likely to be responsible for the potent vasorelaxation observed with fruit juices, and more particularly blackcurrant ones. Clinical investigation is required, however, to confirm our observations.
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Affiliation(s)
- Alexis Matute
- Laboratory of Plant Molecular Biology and Biotechnology, UR InBios-Phytosystems, University of Liège, Sart Tilman, 4000 Liège, Belgium; (A.M.); (J.T.); (C.K.); (J.D.)
| | - Jessica Tabart
- Laboratory of Plant Molecular Biology and Biotechnology, UR InBios-Phytosystems, University of Liège, Sart Tilman, 4000 Liège, Belgium; (A.M.); (J.T.); (C.K.); (J.D.)
| | - Jean-Paul Cheramy-Bien
- Department of Cardiovascular Surgery, CREDEC and Plateform Nutrition Antioxydante et Santé, CHU and University of Liège, Sart Tilman, 4000 Liège, Belgium; (J.-P.C.-B.); (J.-O.D.)
| | - Bernard Pirotte
- Laboratory of Medicinal Chemistry, Center for Interdisciplinary Research on Medicines (CIRM), Sart Tilman, 4000 Liege, Belgium;
| | - Claire Kevers
- Laboratory of Plant Molecular Biology and Biotechnology, UR InBios-Phytosystems, University of Liège, Sart Tilman, 4000 Liège, Belgium; (A.M.); (J.T.); (C.K.); (J.D.)
| | - Cyril Auger
- Laboratory of Biophotonic and Pharmacy, Faculty of Pharmacy, University of Strasbourg, 67401 Illkirch, France; (C.A.); (V.S.-K.)
| | - Valérie Schini-Kerth
- Laboratory of Biophotonic and Pharmacy, Faculty of Pharmacy, University of Strasbourg, 67401 Illkirch, France; (C.A.); (V.S.-K.)
| | - Jacques Dommes
- Laboratory of Plant Molecular Biology and Biotechnology, UR InBios-Phytosystems, University of Liège, Sart Tilman, 4000 Liège, Belgium; (A.M.); (J.T.); (C.K.); (J.D.)
| | - Jean-Olivier Defraigne
- Department of Cardiovascular Surgery, CREDEC and Plateform Nutrition Antioxydante et Santé, CHU and University of Liège, Sart Tilman, 4000 Liège, Belgium; (J.-P.C.-B.); (J.-O.D.)
| | - Joël Pincemail
- Department of Cardiovascular Surgery, CREDEC and Plateform Nutrition Antioxydante et Santé, CHU and University of Liège, Sart Tilman, 4000 Liège, Belgium; (J.-P.C.-B.); (J.-O.D.)
- Correspondence: ; Tel.: +32-47-483-8071; Fax: +32-43-667-164
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Gaikwad A, Meshram A. Effect of particle size and mixing on the laccase-mediated pretreatment of lignocellulosic biomass for enhanced saccharification of cellulose. CHEM ENG COMMUN 2019. [DOI: 10.1080/00986445.2019.1680364] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Affiliation(s)
- Ashwin Gaikwad
- Visvesvaraya National Institute of Technology, Nagpur, India
| | - Anjali Meshram
- Visvesvaraya National Institute of Technology, Nagpur, India
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Variability in Catechin and Rutin Contents and Their Antioxidant Potential in Diverse Apple Genotypes. Molecules 2019; 24:molecules24050943. [PMID: 30866542 PMCID: PMC6429083 DOI: 10.3390/molecules24050943] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/22/2019] [Revised: 02/26/2019] [Accepted: 03/01/2019] [Indexed: 12/18/2022] Open
Abstract
Catechins and rutin are among the main metabolites found in apple fruit. Sixty apple genotypes, harvested in 2016 and 2017, were analyzed for their phenolic content and antioxidant activity. The HPLC analysis showed that the catechin concentration ranged from 109.98 to 5290.47 µg/g, and the rutin concentration ranged from 12.136 to 483.89 µg/g of apple fruit. The level of DPPH activity ranged from 9.04% to 77.57%, and almost half of the 15 genotypes showed below 30–40% DPPH activity. The apple genotypes ‘Lal Ambri’, ‘Green Sleeves’, and ‘Mallus floribunda’ showed the highest DPPH activity of between 70% and 80%, while ‘Schlomit’, ‘Luxtons Fortune’, ‘Mayaan’, ‘Ananas Retrine’, and ‘Chaubatia ambrose’ showed the lowest ferric reducing antioxidant power (FRAP) activity (0.02–0.09%). Statistical analysis showed a correlation between DPPH activity and catechin content (r = 0.7348) and rutin content (r = 0.1442). Regarding antioxidant activity, fractionated samples of apple genotypes revealed significant activity comparable to that of ascorbic acid. There was also a consistent trend for FRAP activity among all apple genotypes and a significant positive correlation between FRAP activity and rutin content (r = 0.244). Thus, this study reveals a significant variation in antioxidant potential among apple genotypes. This data could be useful for the development of new apple varieties with added phytochemicals by conventional and modern breeders.
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Yang T, Guang Hu J, Yu Y, Li G, Guo X, Li T, Liu RH. Comparison of phenolics, flavonoids, and cellular antioxidant activities in ear sections of sweet corn (Zea mays
L. saccharata
Sturt). J FOOD PROCESS PRES 2018. [DOI: 10.1111/jfpp.13855] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
Affiliation(s)
- Tianran Yang
- School of Food Science and Engineering; South China University of Technology; Guangzhou China
| | - Jian Guang Hu
- Crop Research Institute; Guangdong Academy of Agricultural Sciences; Guangzhou China
- Key Laboratory of Crops Genetics Improvement of Guangdong Province; Guangzhou China
| | - Yongtao Yu
- Crop Research Institute; Guangdong Academy of Agricultural Sciences; Guangzhou China
- Key Laboratory of Crops Genetics Improvement of Guangdong Province; Guangzhou China
| | - Gaoke Li
- Crop Research Institute; Guangdong Academy of Agricultural Sciences; Guangzhou China
- Key Laboratory of Crops Genetics Improvement of Guangdong Province; Guangzhou China
| | - Xinbo Guo
- School of Food Science and Engineering; South China University of Technology; Guangzhou China
| | - Tong Li
- Department of Food Science; Cornell University; Ithaca New York
| | - Rui Hai Liu
- Department of Food Science; Cornell University; Ithaca New York
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Grace MH, Xiong J, Esposito D, Ehlenfeldt M, Lila MA. Simultaneous LC-MS quantification of anthocyanins and non-anthocyanin phenolics from blueberries with widely divergent profiles and biological activities. Food Chem 2018; 277:336-346. [PMID: 30502155 DOI: 10.1016/j.foodchem.2018.10.101] [Citation(s) in RCA: 61] [Impact Index Per Article: 10.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2018] [Revised: 09/26/2018] [Accepted: 10/22/2018] [Indexed: 01/12/2023]
Abstract
A sensitive and straightforward LC-IT-TOF-MS method was validated for the profiling and simultaneous quantification of anthocyanins, flavan-3-ols, flavonols, phenolic acids, and resveratrol in blueberry genotypes with fruit color ranging from deep purple (Vaccinium angustifolium) to various shades of pink (crosses of V. corymbosum, V. darrowii, and V. ashei). Standard calibration curves were linear for all analytes with correlation coefficients >0.99. The relative standard deviation for intra- and inter-day precision was lower than 10%. The method allowed an easy and selective identification and quantification of phenolics in blueberries with divergent profiles. The in vitro antioxidant assay results were strongly correlated with total phenolics and total anthocyanin content. Lowbush blueberry extracts (50 μg/mL) reduced ROS and NO production, and inhibited the transcription of the proinflammatory cytokines IL-6β, COX2, iNOS, and IL-6 in the in vitro assays at much lower concentrations than pink fruited berries (250 μg/mL).
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Affiliation(s)
- Mary H Grace
- Plants for Human Health Institute, Food Bioprocessing, and Nutrition Sciences Department, North Carolina State University, North Carolina Research Campus, NC, USA
| | - Jia Xiong
- Plants for Human Health Institute, Food Bioprocessing, and Nutrition Sciences Department, North Carolina State University, North Carolina Research Campus, NC, USA
| | - Debora Esposito
- Plants for Human Health Institute, Animal Sciences Department, North Carolina State University, North Carolina Research Campus, NC, USA
| | - Mark Ehlenfeldt
- Genetic Improvement of Fruits and Vegetables Laboratory, U.S. Department of Agriculture, Agricultural Research Service, Marucci Center for Blueberry and Cranberry Research & Extension, Rutgers University, Chatsworth, NJ, USA
| | - Mary Ann Lila
- Plants for Human Health Institute, Food Bioprocessing, and Nutrition Sciences Department, North Carolina State University, North Carolina Research Campus, NC, USA.
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The antioxidant properties of exotic fruit juices from acai, maqui berry and noni berries. Eur Food Res Technol 2018. [DOI: 10.1007/s00217-018-3102-8] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
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20
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Use of principal component analysis (PCA) and hierarchical cluster analysis (HCA) for multivariate association between bioactive compounds and functional properties in foods: A critical perspective. Trends Food Sci Technol 2018. [DOI: 10.1016/j.tifs.2017.12.006] [Citation(s) in RCA: 399] [Impact Index Per Article: 66.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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21
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Ciric A, Jelikic-Stankov M, Cvijovic M, Djurdjevic P. Statistical optimization of an RP-HPLC method for the determination of selected flavonoids in berry juices and evaluation of their antioxidant activities. Biomed Chromatogr 2017; 32. [PMID: 29166540 DOI: 10.1002/bmc.4150] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/20/2017] [Revised: 11/02/2017] [Accepted: 11/13/2017] [Indexed: 11/11/2022]
Abstract
An isocratic RP-HPLC method for the separation and identification of selected flavonoids (quercetin, rutin, luteolin-7-O-glucoside, kaempferol and kaempferol-3-O-glucoside) in commercial berry juices (blackcurrant, blueberry, red raspberry and cherry) was developed with the aid of central composite design and response surface methodology. The optimal separation conditions were a mobile phase of 85:15 (% v/v) water-acetonitrile, pH 2.8 (adjusted with formic acid), flow rate 0.5 mL min-1 and column temperature 35°C. The obtained levels of bioflavonoids (mg per 100 mL of juice) were as follows: for quercetin, ca. 0.21-5.12; for kaempferol, ca. 0.05-1.2; for rutin, ca. 0.4-6.5; for luteolin-7-O-glucoside, ca. 5.6-10.2; and for kaempferol-3-O-glucoside, ca. 0.02-0.12. These are considerably lower than the values in fresh fruits. Total phenolic, flavonoid and anthocyanin contents were determined spectrophotometrically. Total flavonoid content varied as follows: blackcurrant > blueberry > red raspberry > cherry. The antioxidant activity of juice extracts (DPPH and ABTS methods) expressed as IC50 values varied from 8.56 to 14.05 mg L-1 . These values are ~2.5-3 times lower than quercetin, ascorbic acid and Trolox®, but compared with rutin and butylhydroxytoluene, berries show similar or better antioxidant activity by both the DPPH and ABTS methods.
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Affiliation(s)
- Andrija Ciric
- University of Kragujevac, Faculty of Science, Kragujevac, Serbia
| | | | - Milica Cvijovic
- University of Kragujevac, Faculty of Agriculture, Cacak, Serbia
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Ajayi AM, Ologe MO, Ben-Azu B, Okhale SE, Adzu B, Ademowo OG. Ocimum gratissimum Linn. Leaf extract inhibits free radical generation and suppressed inflammation in carrageenan-induced inflammation models in rats. J Basic Clin Physiol Pharmacol 2017; 28:531-541. [PMID: 28328528 DOI: 10.1515/jbcpp-2016-0096] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/21/2016] [Accepted: 01/14/2017] [Indexed: 06/06/2023]
Abstract
BACKGROUND Ocimum gratissimum leaf is used in managing rheumatism and other inflammatory conditions. In this study, we investigated the antioxidant and anti-inflammatory effects of phenolic extract obtained by sequential methanol extraction of O. gratissimum leaves (MEOg). METHODS The methanol extract (MEOg) was obtained after sequential maceration (n-hexane, chloroform and methanol) of dried O. gratissimum leaves. The fingerprint of the extract was obtained using a high-performance liquid chromatrographic method. In vitro effects were tested by 1,1-Diphenyl-2-picryl-hydrazyl (DPPH), nitric oxide (NO) free radical scavenging, lipoxygenase, and xanthine oxidase inhibitory assays. MEOg was studied for anti-inflammatory activity in carrageenan-induced paw edema and air pouch inflammation in rats. RESULTS HPLC fingerprint of the extract shows the presence of caffeic acid, rutin, ferulic acid, apigenin, and quercetin. Antioxidant activity of MEOg revealed an IC50 value in DPPH (31.5±0.03 μg/mL) and NO assay (201.6±0.01 μg/mL), respectively. The extract demonstrated strong xanthine oxidase inhibitory and weak antilipoxygenase activities. MEOg (100 mg/kg) significantly inhibited carrageenan-induced paw edema by 43.2%. Furthermore, MEOg (50 and 100 mg/kg) significantly reduced exudate volume, leucocyte count, neutrophil infiltration, TNF-α, nitrites, myeloperoxidase, and malondialdehyde in carrageenan-induced air pouch inflammation. MEOg also elevated the glutathione levels in the inflammatory exudates. CONCLUSIONS MEOg shows potential therapeutic benefits in slowing down inflammation and oxidative stress in chronic diseases, such as arthritis.
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23
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Putnik P, Roohinejad S, Greiner R, Granato D, Bekhit AEDA, Bursać Kovačević D. Prediction and modeling of microbial growth in minimally processed fresh-cut apples packaged in a modified atmosphere: A review. Food Control 2017. [DOI: 10.1016/j.foodcont.2017.05.018] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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24
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Optimization of an organic yogurt based on sensorial, nutritional, and functional perspectives. Food Chem 2017; 233:401-411. [DOI: 10.1016/j.foodchem.2017.04.112] [Citation(s) in RCA: 66] [Impact Index Per Article: 9.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/24/2017] [Revised: 04/13/2017] [Accepted: 04/18/2017] [Indexed: 01/01/2023]
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25
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Hypolipidemic and antioxidant effects of the Methanolic stem bark extract of Anacardium occidentale Linn. In triton-X 100 induced hyperlipidemic rats. ACTA ACUST UNITED AC 2017. [DOI: 10.1007/s13596-017-0262-1] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
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26
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Nowak D, Gośliński M, Szwengiel A. Multidimensional comparative analysis of phenolic compounds in organic juices with high antioxidant capacity. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2017; 97:2657-2663. [PMID: 27739084 DOI: 10.1002/jsfa.8089] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/27/2015] [Revised: 07/05/2016] [Accepted: 10/07/2016] [Indexed: 05/09/2023]
Abstract
BACKGROUND A diet rich in fruit, vegetables and juices is associated with health benefit and reduced risk of certain civilization diseases. Antioxidant properties depend mainly on the total content of polyphenols and their composition. The aim of this study was to perform a multidimensional comparative analysis of phenolic compounds of organic juices with high antioxidant capacity (chokeberry, elderberry, cranberry, pomegranate). RESULTS All the analyzed juices were a rich source of phenolic compounds. Chokeberry juices had the highest total polyphenol content (up to 7900 mg GAE L-1 ). These juices as well as pomegranate juice were characterized by the highest antioxidant capacity (∼5000 mg Trolox equivalents L-1 ). Other samples had lower total polyphenols content and total antioxidant capacity. Multidimensional analysis of the profiles of phenolic compounds showed that chokeberry juices differ from the other juices. Cranberry and pomegranate juices were similar to each other, and elderberry juice was closer to these samples than to chokeberry. The predominant polyphenols of chokeberry juices were anthocyanins (especially cyanidin-3-galactoside and cyanidin-3-arabinoside) and phenolic acids (chlorogenic and neochlorogenic acid). Elderberry juice was an exception by having flavonols (quercetin derivatives) as the principal compounds. CONCLUSION Chokeberry juices were characterized by the highest antioxidant properties, which predispose them to further clinical research concerning the supporting cardiovascular disease prophylaxis. © 2016 Society of Chemical Industry.
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Affiliation(s)
- Dariusz Nowak
- Department of Nutrition and Dietetics, Faculty of Health Sciences, Ludwik Rydygier Collegium Medicum in Bydgoszcz, Nicolaus Copernicus University in Toruń, Bydgoszcz, Poland
| | - Michał Gośliński
- Department of Nutrition and Dietetics, Faculty of Health Sciences, Ludwik Rydygier Collegium Medicum in Bydgoszcz, Nicolaus Copernicus University in Toruń, Bydgoszcz, Poland
| | - Artur Szwengiel
- Institute of Food Technology of Plant Origin, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Poznań, Poland
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Fidelis M, Santos JS, Coelho ALK, Rodionova OY, Pomerantsev A, Granato D. Authentication of juices from antioxidant and chemical perspectives: A feasibility quality control study using chemometrics. Food Control 2017. [DOI: 10.1016/j.foodcont.2016.09.043] [Citation(s) in RCA: 32] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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28
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Effect of ultrasound followed by high pressure processing on prebiotic cranberry juice. Food Chem 2017; 218:261-268. [DOI: 10.1016/j.foodchem.2016.08.132] [Citation(s) in RCA: 77] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/26/2016] [Revised: 08/30/2016] [Accepted: 08/31/2016] [Indexed: 01/28/2023]
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29
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Wang H, Guo X, Hu X, Li T, Fu X, Liu RH. Comparison of phytochemical profiles, antioxidant and cellular antioxidant activities of different varieties of blueberry (Vaccinium spp.). Food Chem 2017; 217:773-781. [DOI: 10.1016/j.foodchem.2016.09.002] [Citation(s) in RCA: 135] [Impact Index Per Article: 19.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2016] [Revised: 09/01/2016] [Accepted: 09/01/2016] [Indexed: 12/20/2022]
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30
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Wilkowska A, Czyżowska A, Ambroziak W, Adamiec J. Structural, physicochemical and biological properties of spray-dried wine powders. Food Chem 2017; 228:77-84. [PMID: 28317780 DOI: 10.1016/j.foodchem.2017.01.115] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2016] [Revised: 01/19/2017] [Accepted: 01/24/2017] [Indexed: 01/12/2023]
Abstract
Different fruit wines, chokeberry, blackcurrant and blueberry, were spray-dried using hydroxypropyl-β-cyclodextrin (HP-β-CD) and inulin (IN). The structural, physicochemical, and biological properties of the spray-dried wine powders were studied over 12months of storage in darkness at 8°C. Identification and quantification of single phenolic compounds before and after storage revealed that HP-β-CD had a positive effect on anthocyanin retention during storage for all microcapsules tested. Similar decreases in anthocyanin were found for blackcurrant and chokeberry powders, ranging from 7.3 to 8.9% with HP-β-CD and 12.3 to 12.5% with IN. Levels of anthocyanin losses in blueberry wine microcapsules were much greater: 19.9% (HP-β-CD) and 22.7% (IN). The high antiradical activities of blackcurrant and chokeberry wine microcapsules were stable and remained unchanged during storage. All wine microcapsules revealed significant activity against medically important bacterial strains. The HP-β-CD samples showed generally higher activity against the test microorganisms compared to IN microcapsules, especially at concentrations of 100mg/mL.
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Affiliation(s)
- Agnieszka Wilkowska
- Institute of Fermentation Technology and Microbiology, Lodz University of Technology, Wólczańska 171/173, 90-924 Łódź, Poland.
| | - Agata Czyżowska
- Institute of Fermentation Technology and Microbiology, Lodz University of Technology, Wólczańska 171/173, 90-924 Łódź, Poland
| | - Wojciech Ambroziak
- Institute of Fermentation Technology and Microbiology, Lodz University of Technology, Wólczańska 171/173, 90-924 Łódź, Poland
| | - Janusz Adamiec
- Faculty of Process and Environmental Engineering, Lodz University of Technology, Wólczańska 213, 90-924 Łódź, Poland
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Differentiation of Fresh Greek Orange Juice of the Merlin Cultivar According to Geographical Origin Based on the Combination of Organic Acid and Sugar Content as well as Physicochemical Parameters Using Chemometrics. FOOD ANAL METHOD 2017. [DOI: 10.1007/s12161-016-0757-2] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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Haas ICDS, Toaldo IM, de Gois JS, Borges DLG, Petkowicz CLDO, Bordignon-Luiz MT. Phytochemicals, Monosaccharides and Elemental Composition of the Non-Pomace Constituent of Organic and Conventional Grape Juices (Vitis labrusca L.): Effect of Drying on the Bioactive Content. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2016; 71:422-428. [PMID: 27738868 DOI: 10.1007/s11130-016-0579-9] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/06/2023]
Abstract
Grape and grape derivatives contain a variety of antioxidants that have gain increasing interest for functional foods applications. The chemical composition of grapes is mainly related to grape variety and cultivation factors, and each grape constituent exhib its unique characteristics regarding its bioactive properties. This study investigated the chemical composition and the effect of drying on the bioactive content of the non-pomace constituent obtained in the processing of organic and conventional grape juices from V. labrusca L. The non-pomace samples were analyzed for polyphenols, monosaccharides, antioxidant activity and elemental composition and the effect of drying on the bioactive composition was evaluated in samples subjected to lyophilization and drying with air circulation. The analyses revealed high concentrations of proanthocyanidins, flavanols and anthocyanins, and high antioxidant capacity of the organic and conventional samples. The drying processes reduced significantly (P < 0.05) the total phenolic content that ranged from 13.23 to 36.36 g/kg. Glucose, xylose, and mannose were the predominant monosaccharides, whereas K, Ca and Mg were the most abundant minerals. Variations in the chemical composition of organic and conventional samples were associated with cultivation factors. Nevertheless, this non-pomace constituent is a promising source of nutrients and polyphenols with bioactive potential.
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Affiliation(s)
- Isabel Cristina da Silva Haas
- Department of Food Science and Food Technology, Federal University of Santa Catarina, Admar Gonzaga Rd., 1346, 88034-001, Florianópolis, SC, Brazil
| | - Isabela Maia Toaldo
- Department of Food Science and Food Technology, Federal University of Santa Catarina, Admar Gonzaga Rd., 1346, 88034-001, Florianópolis, SC, Brazil
| | - Jefferson Santos de Gois
- Department of Analytical Chemistry, Rio de Janeiro State University, São Francisco Xavier, 524, Maracanã, 20550-900, Rio de Janeiro, RJ, Brazil
- Department of Chemistry, Federal University of Santa Catarina, Des., Vitor Lima Av., 476, 88040-900, Florianópolis, SC, Brazil
| | - Daniel L G Borges
- Department of Chemistry, Federal University of Santa Catarina, Des., Vitor Lima Av., 476, 88040-900, Florianópolis, SC, Brazil
- INCT de Energia e Ambiente do CNPq, Brasília, Brazil
| | | | - Marilde T Bordignon-Luiz
- Department of Food Science and Food Technology, Federal University of Santa Catarina, Admar Gonzaga Rd., 1346, 88034-001, Florianópolis, SC, Brazil.
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Santos JS, Deolindo CTP, Esmerino LA, Genovese MI, Fujita A, Marques MB, Rosso ND, Daguer H, Valese AC, Granato D. Effects of time and extraction temperature on phenolic composition and functional properties of red rooibos (Aspalathus linearis). Food Res Int 2016; 89:476-487. [DOI: 10.1016/j.foodres.2016.08.041] [Citation(s) in RCA: 32] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/05/2016] [Revised: 08/24/2016] [Accepted: 08/26/2016] [Indexed: 01/04/2023]
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Chang JD, Zheng H, Mantri N, Xu L, Jiang Z, Zhang J, Song Z, Lu H. Chemometrics coupled with ultraviolet spectroscopy: a tool for the analysis of variety, adulteration, quality and ageing of apple juices. Int J Food Sci Technol 2016. [DOI: 10.1111/ijfs.13229] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Jia-Dong Chang
- College of Life Sciences; Zhejiang Sci-Tech University; Hangzhou 310018 China
- Zhejiang Province Key Laboratory of Plant Secondary Metabolism and Regulation; Hangzhou 310018 China
| | - Hong Zheng
- School of Pharmaceutical Sciences; Wenzhou Medical University; Wenzhou 325035 China
| | - Nitin Mantri
- School of Science; RMIT University; Melbourne 3000 Victoria Australia
| | - Ling Xu
- College of Life Sciences; Zhejiang Sci-Tech University; Hangzhou 310018 China
- Zhejiang Province Key Laboratory of Plant Secondary Metabolism and Regulation; Hangzhou 310018 China
| | - Zhengdong Jiang
- College of Life Sciences; Zhejiang Sci-Tech University; Hangzhou 310018 China
- Zhejiang Province Key Laboratory of Plant Secondary Metabolism and Regulation; Hangzhou 310018 China
| | - Jialei Zhang
- College of Life Sciences; Zhejiang Sci-Tech University; Hangzhou 310018 China
- Zhejiang Province Key Laboratory of Plant Secondary Metabolism and Regulation; Hangzhou 310018 China
| | - Zhipeng Song
- Qixin Honours School; Zhejiang Sci-Tech University; Hangzhou 310018 China
| | - Hongfei Lu
- College of Life Sciences; Zhejiang Sci-Tech University; Hangzhou 310018 China
- Zhejiang Province Key Laboratory of Plant Secondary Metabolism and Regulation; Hangzhou 310018 China
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Li Y, Zhang JJ, Xu DP, Zhou T, Zhou Y, Li S, Li HB. Bioactivities and Health Benefits of Wild Fruits. Int J Mol Sci 2016; 17:E1258. [PMID: 27527154 PMCID: PMC5000656 DOI: 10.3390/ijms17081258] [Citation(s) in RCA: 52] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2016] [Revised: 07/22/2016] [Accepted: 07/28/2016] [Indexed: 12/21/2022] Open
Abstract
Wild fruits are exotic or underutilized. Wild fruits contain many bioactive compounds, such as anthocyanins and flavonoids. Many studies have shown that wild fruits possess various bioactivities and health benefits, such as free radical scavenging, antioxidant, anti-inflammatory, antimicrobial, and anticancer activity. Therefore, wild fruits have the potential to be developed into functional foods or pharmaceuticals to prevent and treat several chronic diseases. In the present article, we review current knowledge about the bioactivities and health benefits of wild fruits, which is valuable for the exploitation and utilization of wild fruits.
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Affiliation(s)
- Ya Li
- Guangdong Provincial Key Laboratory of Food, Nutrition and Health, School of Public Health, Sun Yat-Sen University, Guangzhou 510080, China.
| | - Jiao-Jiao Zhang
- Guangdong Provincial Key Laboratory of Food, Nutrition and Health, School of Public Health, Sun Yat-Sen University, Guangzhou 510080, China.
| | - Dong-Ping Xu
- Guangdong Provincial Key Laboratory of Food, Nutrition and Health, School of Public Health, Sun Yat-Sen University, Guangzhou 510080, China.
| | - Tong Zhou
- Guangdong Provincial Key Laboratory of Food, Nutrition and Health, School of Public Health, Sun Yat-Sen University, Guangzhou 510080, China.
| | - Yue Zhou
- Guangdong Provincial Key Laboratory of Food, Nutrition and Health, School of Public Health, Sun Yat-Sen University, Guangzhou 510080, China.
| | - Sha Li
- School of Chinese Medicine, The University of Hong Kong, Hong Kong, China.
| | - Hua-Bin Li
- Guangdong Provincial Key Laboratory of Food, Nutrition and Health, School of Public Health, Sun Yat-Sen University, Guangzhou 510080, China.
- South China Sea Bioresource Exploitation and Utilization Collaborative Innovation Center, Sun Yat-Sen University, Guangzhou 510006, China.
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36
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Hacke ACM, Granato D, Maciel LG, Weinert PL, Prado-Silva LD, Alvarenga VO, de Souza Sant'Ana A, Bataglion GA, Eberlin MN, Rosso ND. Jabuticaba (Myrciaria cauliflora
) Seeds: Chemical Characterization and Extraction of Antioxidant and Antimicrobial Compounds. J Food Sci 2016; 81:C2206-17. [DOI: 10.1111/1750-3841.13405] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2016] [Revised: 06/03/2016] [Accepted: 06/29/2016] [Indexed: 01/30/2023]
Affiliation(s)
- Ana Carolina Mendes Hacke
- Dept. of Chemistry; State Univ. of Ponta Grossa; Av. Carlos Cavalcanti, 4748 84030-900 Ponta Grossa PR Brazil
| | - Daniel Granato
- Graduation Program in Food Science and Technology; State Univ. of Ponta Grossa; Ponta Grossa PR Brazil
| | - Laércio Galvão Maciel
- Graduation Program in Food Science and Technology; State Univ. of Ponta Grossa; Ponta Grossa PR Brazil
| | - Patrícia Los Weinert
- Dept. of Chemistry; State Univ. of Ponta Grossa; Av. Carlos Cavalcanti, 4748 84030-900 Ponta Grossa PR Brazil
| | | | | | | | | | - Marcos Nogueira Eberlin
- ThoMSon Mass Spectrometry Laboratory, Inst. of Chemistry; Univ. of Campinas; Campinas SP Brazil
| | - Neiva Deliberali Rosso
- Dept. of Chemistry; State Univ. of Ponta Grossa; Av. Carlos Cavalcanti, 4748 84030-900 Ponta Grossa PR Brazil
- Graduation Program in Food Science and Technology; State Univ. of Ponta Grossa; Ponta Grossa PR Brazil
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37
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Granato D, Santos JS, Maciel LG, Nunes DS. Chemical perspective and criticism on selected analytical methods used to estimate the total content of phenolic compounds in food matrices. Trends Analyt Chem 2016. [DOI: 10.1016/j.trac.2016.03.010] [Citation(s) in RCA: 98] [Impact Index Per Article: 12.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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38
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Margraf T, Santos ÉNT, de Andrade EF, van Ruth SM, Granato D. Effects of geographical origin, variety and farming system on the chemical markers and in vitro antioxidant capacity of Brazilian purple grape juices. Food Res Int 2016. [DOI: 10.1016/j.foodres.2016.02.003] [Citation(s) in RCA: 50] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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39
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Li D, Jiang J, Han D, Yu X, Wang K, Zang S, Lu D, Yu A, Zhang Z. Measurement of Antioxidant Capacity by Electron Spin Resonance Spectroscopy Based on Copper(II) Reduction. Anal Chem 2016; 88:3885-90. [DOI: 10.1021/acs.analchem.6b00049] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Dan Li
- College
of Chemistry, Jilin University, Qianjin Street 2699, Changchun 130012, People’s Republic of China
| | - Jia Jiang
- College
of Chemistry, Jilin University, Qianjin Street 2699, Changchun 130012, People’s Republic of China
| | - Dandan Han
- Department
of Materials Science and Engineering, Jilin Institute of Chemical Technology, Jilin 132022, People’s Republic of China
| | - Xinyu Yu
- Department
of Materials Science and Engineering, Jilin Institute of Chemical Technology, Jilin 132022, People’s Republic of China
| | - Kun Wang
- College
of Chemistry, Jilin University, Qianjin Street 2699, Changchun 130012, People’s Republic of China
| | - Shuang Zang
- College
of Chemistry, Jilin University, Qianjin Street 2699, Changchun 130012, People’s Republic of China
| | - Dayong Lu
- Department
of Materials Science and Engineering, Jilin Institute of Chemical Technology, Jilin 132022, People’s Republic of China
| | - Aimin Yu
- College
of Chemistry, Jilin University, Qianjin Street 2699, Changchun 130012, People’s Republic of China
| | - Ziwei Zhang
- College
of Chemistry, Jilin University, Qianjin Street 2699, Changchun 130012, People’s Republic of China
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40
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Changes of Antioxidant Compounds in a Fruit Juice-Stevia rebaudiana Blend Processed by Pulsed Electric Technologies and Ultrasound. FOOD BIOPROCESS TECH 2016. [DOI: 10.1007/s11947-016-1706-1] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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41
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Fanali C, Belluomo MG, Cirilli M, Cristofori V, Zecchini M, Cacciola F, Russo M, Muleo R, Dugo L. Antioxidant activity evaluation and HPLC-photodiode array/MS polyphenols analysis of pomegranate juice from selected italian cultivars: A comparative study. Electrophoresis 2016; 37:1947-55. [PMID: 26814700 DOI: 10.1002/elps.201500501] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/02/2015] [Revised: 12/17/2015] [Accepted: 12/18/2015] [Indexed: 12/22/2022]
Abstract
Chemical composition of pomegranate juice can vary due to cultivar, area of cultivation, ripening, climate, and other variables. This study investigates the polyphenolic composition and antioxidant activity of juices obtained from six old Italian pomegranate cultivars. Fruit accessions physicochemical characteristics were determined. Total polyphenols content (TPC), anthocyanin content (TAC) and proanthocyanidin content (TPAC) were measured in the juice samples. Phenolic bioactive molecules were analyzed by HPLC-photodiode array (PDA)/ESI-MS in all the pomegranate juices. In total, seven nonanthocyanidinic and six anthocyanidinic compounds were identified. The six anthocyanins were found in all juices although at different amounts. These results were correlated with antioxidant activity measured by three different chemical assays: 2,2 diphenyl-1-picrylhydrazyl (DPPH(•) ) scavenging activity assay, Trolox equivalent antioxidant capacity (TEAC) method and ferric reducing-antioxidant power (FRAP) assay. Pomegranate juices obtained by six different varieties show variable polyphenolic content and antioxidant activity. The antioxidant capacity methods used have shown variable sensitivity, supporting the hypothesis that different methods for the assessment of antioxidant capacity of food compounds are indeed necessary, due to complexity of sample composition and assay chemical mechanism and sensitivity. Juices from Italian pomegranate show good levels of polyphenols content and antioxidant activity making them potential candidates for employment in the food industry.
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Affiliation(s)
- Chiara Fanali
- Unit of Food Science and Nutrition, Department of Medicine, Università Campus Bio-Medico di Roma, Rome, Italy
| | - Maria Giovanna Belluomo
- Unit of Food Science and Nutrition, Department of Medicine, Università Campus Bio-Medico di Roma, Rome, Italy
| | - Marco Cirilli
- Department of Agriculture and Forestry Science (DAFNE), University of Tuscia, Viterbo, Italy
| | - Valerio Cristofori
- Department of Agriculture and Forestry Science (DAFNE), University of Tuscia, Viterbo, Italy
| | - Maurizio Zecchini
- Department of Agriculture and Forestry Science (DAFNE), University of Tuscia, Viterbo, Italy
| | - Francesco Cacciola
- Department of "Scienze biomediche, odontoiatriche e delle immagini morfologiche e funzionali", University of Messina, Messina, Italy
| | - Marina Russo
- Chromaleont s.r.l, c/o University of Messina, Messina, Italy
| | - Rosario Muleo
- Department of Agriculture and Forestry Science (DAFNE), University of Tuscia, Viterbo, Italy
| | - Laura Dugo
- Unit of Food Science and Nutrition, Department of Medicine, Università Campus Bio-Medico di Roma, Rome, Italy
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42
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Rodrigues R, Hümmelgen IA. Tristimulus analysis for sensors set with either positive or negative sensitivities—determination of the relative concentration of an analyte in a binary mixture. J Solid State Electrochem 2016. [DOI: 10.1007/s10008-016-3124-8] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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43
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Mechanism of antiglycating properties of syringic and chlorogenic acids in in vitro glycation system. Food Res Int 2015. [DOI: 10.1016/j.foodres.2015.08.025] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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44
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Margraf T, Karnopp AR, Rosso ND, Granato D. Comparison between Folin-Ciocalteu and Prussian Blue Assays to Estimate The Total Phenolic Content of Juices and Teas Using 96-Well Microplates. J Food Sci 2015; 80:C2397-403. [PMID: 26448565 DOI: 10.1111/1750-3841.13077] [Citation(s) in RCA: 100] [Impact Index Per Article: 11.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/17/2015] [Accepted: 08/16/2015] [Indexed: 12/23/2022]
Abstract
UNLABELLED Folin-Ciocalteu colorimetric assay (FC) is the most widely used assay to estimate the total phenolic content in foods, beverages, herbs and other plant extracts, but many chemical compounds may act as interfering agents, producing inaccurate estimations of the real concentration of phenolic compounds in the matrix. Based on this limitation, the objective of this study was to compare, quantitatively, the Folin-Ciocalteu and Prussian Blue (PB) assays in estimating the total phenolic content in purple grape juices (n = 20; Vitis labrusca L.) and teas (n = 25) from different botanical origins using 96-well microplates. PB assay presented a low limit of detection (PB = 0.27 mg/L; FC = 0.25 mg/L) and quantification (PB = 0.92 mg/L; FC = 0.82 mg/L), showing its suitability in screening the total phenolic content in grape juices and teas. FC and PB assays presented a high association (P < 0.0001) for teas (r = 0.887) and grape juices (r = 0.923). The advantages of PB over FC assay are its simplicity, low time consumption (15 min reaction as compared to 60 min reaction for the FC assay), lower usage of reagents (solutions are prepared in a mM base), and higher selectivity. Additionally, PB assay was proven to be reproducible and repeatable and, therefore, may be used as an alternative to FC assay. PRACTICAL APPLICATION Prussian Blue assay (PB) has been used as an alternative to Folin-Ciocalteu assay (FC) to estimate the total content of phenolic compounds in herbs and some natural products. In our study we showed that the advantages of PB assay over FC are its simplicity, low time consumption (15 min reaction as compared to 60 min reaction for the FC assay), lower usage of reagents (solutions are prepared in a mM base) and higher selectivity as compared to FC assay. Additionally, PB assay was proven to be reproducible and repeatable and, therefore, may be used as an alternative to FC assay.
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Affiliation(s)
- Tiago Margraf
- Graduate Program in Food Science and Technology, State Univ. of Ponta Grossa, Av. Carlos Cavalcanti, 4748, CEP 84030-900, Ponta Grossa, PR, Brazil
| | - Ariadne Roberto Karnopp
- Graduate Program in Food Science and Technology, State Univ. of Ponta Grossa, Av. Carlos Cavalcanti, 4748, CEP 84030-900, Ponta Grossa, PR, Brazil
| | - Neiva Deliberali Rosso
- Graduate Program in Food Science and Technology, State Univ. of Ponta Grossa, Av. Carlos Cavalcanti, 4748, CEP 84030-900, Ponta Grossa, PR, Brazil
| | - Daniel Granato
- Graduate Program in Food Science and Technology, State Univ. of Ponta Grossa, Av. Carlos Cavalcanti, 4748, CEP 84030-900, Ponta Grossa, PR, Brazil
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45
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Effects of Albedo Addition on Pomegranate Juice Physicochemical, Volatile and Chemical Markers. BEVERAGES 2015. [DOI: 10.3390/beverages1010017] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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46
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Granato D, Margraf T, Brotzakis I, Capuano E, van Ruth SM. Characterization of conventional, biodynamic, and organic purple grape juices by chemical markers, antioxidant capacity, and instrumental taste profile. J Food Sci 2014; 80:C55-65. [PMID: 25529503 DOI: 10.1111/1750-3841.12722] [Citation(s) in RCA: 40] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/03/2014] [Accepted: 10/22/2014] [Indexed: 11/27/2022]
Abstract
The objectives of this study were to characterize organic, biodynamic, and conventional purple grape juices (n = 31) produced in Europe based on instrumental taste profile, antioxidant activity, and some chemical markers and to propose a multivariate statistical model to analyze their quality and try to classify the samples from the 3 different crop systems. Results were subjected to ANOVA, correlation, and regression analysis, principal component analysis (PCA), hierarchical cluster analysis (HCA), soft independent modeling of class analogy (SIMCA), and partial least-squares discriminant analysis (PLSDA). No statistical significant differences (P > 0.05) were observed among juices from the 3 crop systems. Using PCA and HCA, no clear separation among crop systems was observed, corroborating the ANOVA data. However, PCA showed that the producing region highly affects the chemical composition, electronic tongue parameters, and bioactivity of grape juices. In this sense, when organic and biodynamic were grouped as "nonconventional" juices, SIMCA model was able to discriminate 12 out of 13 organic/biodynamic juices and 17 out of 18 conventional juices, presenting an efficiency of 93.5%, while 11 out of 13 non-conventional and 100% conventional grape juices were correctly classified using PLSDA. The use of electronic tongue and the determination of antioxidant properties and major phenolic compounds have shown to be a quick and accurate analytical approach to assess the quality of grape juices.
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Affiliation(s)
- Daniel Granato
- RIKILT - Inst. of Food Safety, Wageningen Univ. and Research Centre, P.O. Box 230, 6700, AE, Wageningen, The Netherlands; Food Quality and Design Group, Wageningen Univ. and Research Centre, P.O. Box 17, 6700, AA, Wageningen, The Netherlands; Department of Food Engineering, State Univ. of Ponta Grossa, Av. Carlos Cavalcanti, 4748, 84030-900, Ponta Grossa, Brazil
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