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Lucas-González R, Viuda-Martos M, Pérez-Álvarez JÁ, Fernández-López J. Screening factors to affect ultrasound-assisted extraction of (poly)phenols from date palm seeds. Front Chem 2024; 12:1409393. [PMID: 39081545 PMCID: PMC11286480 DOI: 10.3389/fchem.2024.1409393] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2024] [Accepted: 06/21/2024] [Indexed: 08/02/2024] Open
Abstract
The aim of the current work was to compare the (poly)phenol profile (free, soluble-conjugate, and insoluble-bound) and antioxidant activity of date palm seed flour using different extraction methods (conventional vs. ultrasound-assisted extraction [UAE]) and to determine the most critical variables in the extraction of (poly)phenols through UAE using the Plackett-Burman design experiment. Using the Plackett-Burman design, seven factors, namely, ethanol concentration, liquid:solid ratio (mL/g), sonotrode, amplitude (%), extraction time, extractant pH, and extraction cycle, were studied. After the factors were studied using conventional extraction methods, 23 compounds were quantified, with protocatechuic acid and catechin being the predominant (poly)phenols. Furthermore, the distribution of (poly)phenols within the cell varied, with glycosylated quercetins and caffeoyl shikimic acids predominantly found in free forms. Ultrasound-assisted extraction demonstrated efficiency in extracting free and soluble-conjugate (poly)phenols. However, it showed limitations in extracting insoluble-bound (poly)phenols. Nevertheless, similar amounts of total (poly)phenols were shown after conventional extraction and UAE, that is, 259.69 ± 43.54 and 189.00 ± 3.08 mg/100 g date seed flour, respectively. The Plackett-Burman design revealed the liquid-solid ratio as a crucial factor affecting (poly)phenol extraction, with higher ratios yielding better results. The sonotrode choice also influenced the extraction efficiency, highlighting that the sonotrode with a smaller diameter but higher displacement amplitude showed the best polyphenol recovery and antioxidant activity values. The nature of (poly)phenols influenced the studied extraction variables differently, emphasizing the complexity of the extraction process. In this line, pure water was sufficient to extract flavan-3-ols after UAE, whereas ethanol was a crucial factor in extracting quercetin. These findings underscore the importance of optimizing extraction methods for maximizing (poly)phenol recovery from date palm seed flour for various applications in food and pharmacology industries.
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Affiliation(s)
| | | | | | - Juana Fernández-López
- Institute for Agri-Food and Agri-Environmental Research and Innovation, Miguel Hernández University (CIAGRO-UMH), Alicante, Spain
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Castillo-Carrión M, Martínez-Espinosa R, Pérez-Álvarez JÁ, Fernández-López J, Viuda-Martos M, Lucas-González R. Nutritional, Fatty Acids, (Poly)phenols and Technological Properties of Flower Powders from Fuchsia hybrida and Alcea rosea. Foods 2024; 13:237. [PMID: 38254537 PMCID: PMC10814466 DOI: 10.3390/foods13020237] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/08/2023] [Revised: 01/01/2024] [Accepted: 01/04/2024] [Indexed: 01/24/2024] Open
Abstract
Fuchsia hybrida (pena pena) and Alcea rosea L. (malvagoma) are predominant flowers in the "Horchata" infusion, a traditional beverage in southern Ecuador, to which some medicinal properties are attributed. However, there is very little published information about these two flower species. The current study aimed to obtain two dehydrated powders of these flowers and to determine their chemical composition, physicochemical and technological properties, polyphenols, and fatty acids profile. In both powdered flowers, carbohydrates predominated, with a significant content of dietary fiber and fructose. The fat content was low, mainly comprising polyunsaturated fats (62% pena pena and 52% malvagoma), with a significant presence of omega-3 (C18:3n-3,6,9) and omega-6 (C18:2n-6,9) fatty acids, showing a better n-6/n-3 balance in the malvagoma flowers. Pena pena flowers are highlighted by high anthocyanin and ellagic acid amounts, whereas malvagoma contains a high content of flavanones. In conclusion, the studied powder flowers, could be used in the formulation of new foods or as source of anthocyanins as food colorants.
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Affiliation(s)
- Maritza Castillo-Carrión
- Departamento de Química, Facultad de Ciencias Exactas y Naturales, Universidad Técnica Particular de Loja, Loja 110108, Ecuador; (M.C.-C.); (R.M.-E.)
| | - Ruth Martínez-Espinosa
- Departamento de Química, Facultad de Ciencias Exactas y Naturales, Universidad Técnica Particular de Loja, Loja 110108, Ecuador; (M.C.-C.); (R.M.-E.)
| | - José Ángel Pérez-Álvarez
- IPOA Research Group, Centro de Investigación e Innovación Agroalimentaria y Agroambiental (CIAGRO-UHM), Miguel Hernández University, 03312 Alicante, Spain; (J.Á.P.-Á.); (J.F.-L.); (M.V.-M.)
| | - Juana Fernández-López
- IPOA Research Group, Centro de Investigación e Innovación Agroalimentaria y Agroambiental (CIAGRO-UHM), Miguel Hernández University, 03312 Alicante, Spain; (J.Á.P.-Á.); (J.F.-L.); (M.V.-M.)
| | - Manuel Viuda-Martos
- IPOA Research Group, Centro de Investigación e Innovación Agroalimentaria y Agroambiental (CIAGRO-UHM), Miguel Hernández University, 03312 Alicante, Spain; (J.Á.P.-Á.); (J.F.-L.); (M.V.-M.)
| | - Raquel Lucas-González
- IPOA Research Group, Centro de Investigación e Innovación Agroalimentaria y Agroambiental (CIAGRO-UHM), Miguel Hernández University, 03312 Alicante, Spain; (J.Á.P.-Á.); (J.F.-L.); (M.V.-M.)
- Centro Tecnológico de la Carne de Galicia, Parque Tecnológico de Galicia, Avda. Galicia No. 4, 32900 Ourense, Spain
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Qiu ZZ, Chin KB. Evaluation of antioxidant activities of lotus rhizome root powder prepared by different drying conditions and its application to raw and cooked pork patties. Food Packag Shelf Life 2022. [DOI: 10.1016/j.fpsl.2022.100917] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Santana I, Matheus JRV, Serrano Pinheiro de Souza T, Silva GAD, Lacerda ECQ, Araújo JC, Brotto LI, Silva RMD, Laurino NM, Schallitz T, Ferreira WA, Fai AEC. Insights into Developing Persimmon-based Food Products: Bibliometric Analysis and the Innovative Formulation of Chutney and Ketchup. JOURNAL OF CULINARY SCIENCE & TECHNOLOGY 2022. [DOI: 10.1080/15428052.2022.2060159] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Isabelle Santana
- Department of Basic and Experimental Nutrition, Institute of Nutrition, State University of Rio de Janeiro (uerj), Rio de Janeiro, Brazil
| | - Julia Rabelo Vaz Matheus
- Food and Nutrition Graduate Program, Federal University of the State of Rio de Janeiro (unirio), Rio de Janeiro, Brazil
| | | | - Genilton Alves da Silva
- Department of Basic and Experimental Nutrition, Institute of Nutrition, State University of Rio de Janeiro (uerj), Rio de Janeiro, Brazil
| | - Ellen Cristina Quirino Lacerda
- Department of Basic and Experimental Nutrition, Instituto de Nutrição Josué de Castro (injc), Federal University of Rio de Janeiro (ufrj), Rio de Janeiro, Brazil
| | - Julia Chactoura Araújo
- Department of Basic and Experimental Nutrition, Institute of Nutrition, State University of Rio de Janeiro (uerj), Rio de Janeiro, Brazil
| | - Lais Irencio Brotto
- Department of Basic and Experimental Nutrition, Institute of Nutrition, State University of Rio de Janeiro (uerj), Rio de Janeiro, Brazil
| | - Rayanne Menezes da Silva
- Department of Basic and Experimental Nutrition, Institute of Nutrition, State University of Rio de Janeiro (uerj), Rio de Janeiro, Brazil
| | - Natália Martins Laurino
- Department of Basic and Experimental Nutrition, Institute of Nutrition, State University of Rio de Janeiro (uerj), Rio de Janeiro, Brazil
| | - Tatiane Schallitz
- Department of Basic and Experimental Nutrition, Institute of Nutrition, State University of Rio de Janeiro (uerj), Rio de Janeiro, Brazil
| | - Wagner Andrade Ferreira
- Department of Basic and Experimental Nutrition, Institute of Nutrition, State University of Rio de Janeiro (uerj), Rio de Janeiro, Brazil
| | - Ana Elizabeth Cavalcante Fai
- Department of Basic and Experimental Nutrition, Institute of Nutrition, State University of Rio de Janeiro (uerj), Rio de Janeiro, Brazil
- Food and Nutrition Graduate Program, Federal University of the State of Rio de Janeiro (unirio), Rio de Janeiro, Brazil
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M. González C, Hernando I, Moraga G. In Vitro and In Vivo Digestion of Persimmon and Derived Products: A Review. Foods 2021; 10:foods10123083. [PMID: 34945634 PMCID: PMC8701093 DOI: 10.3390/foods10123083] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/10/2021] [Revised: 11/29/2021] [Accepted: 12/08/2021] [Indexed: 01/02/2023] Open
Abstract
The link between nutrition and health has focused on the strategy of diet-based programs to deal with various physiological threats, such as cardiovascular disease, oxidative stress, and diabetes. Therefore, the consumption of fruits and vegetables as a safeguard for human health is increasingly important. Among fruits, the intake of persimmon is of great interest because several studies have associated its consumption with health benefits due to its high content of bioactive compounds, fiber, minerals, and vitamins. However, during digestion, some changes take place in persimmon nutritional compounds that condition their subsequent use by the human body. In vitro studies indicate different rates of recovery and bioaccessibility depending on the bioactive compound and the matrix in which they are found. In vivo studies show that the pharmacological application of persimmon or its functional components, such as proanthocyanidins, can help to prevent hyperlipidemia and hyperglycemia. Thus, persimmon and persimmon derived products have the potential to be a fruit recommended for diet therapy. This review aims to compile an updated review of the benefits of persimmon and its derived products, focusing on the in vitro and in vivo digestibility of the main nutrients and bioactive compounds.
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Effect of particle size on phytochemical composition and antioxidant properties of Sargassum cristaefolium ethanol extract. Sci Rep 2021; 11:17876. [PMID: 34504117 PMCID: PMC8429668 DOI: 10.1038/s41598-021-95769-y] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2021] [Accepted: 07/09/2021] [Indexed: 02/07/2023] Open
Abstract
Sample particle size is an important parameter in the solid-liquid extraction system of natural products for obtaining their bioactive compounds. This study evaluates the effect of sample particle size on the phytochemical composition and antioxidant activity of brown macroalgae Sargassum cristaefolium. The crude ethanol extract was extracted from dried powders of S.cristeafolium with various particle sizes (> 4000 µm, > 250 µm, > 125 µm, > 45 µm, and < 45 µm). The ethanolic extracts of S.cristaefolium were analysed for Total Phenolic Content (TPC), Total Flavonoid Content (TFC), phenolic compound concentration and antioxidant activities. The extract yield and phytochemical composition were more abundant in smaller particle sizes. Furthermore, the TPC (14.19 ± 2.08 mg GAE/g extract to 43.27 ± 2.56 mg GAE/g extract) and TFC (9.6 ± 1.8 mg QE/g extract to 70.27 ± 3.59 mg QE/g extract) values also significantly increased as particle sizes decreased. In addition, phenolic compounds epicatechin (EC), epicatechin gallate (ECG), epigallocatechin (EGC), and Epigallocatechin gallate (EGCG) concentration were frequently increased in samples of smaller particle sizes based on two-way ANOVA and Tukey's multiple comparison analysis. These results correlate with the significantly stronger antioxidant activity in samples with smaller particle sizes. The smallest particle size (< 45 µm) demonstrated the strongest antioxidant activity based on DPPH, ABTS, hydroxyl assay and FRAP. In addition, ramp function graph evaluates the desired particle size for maximum phytochemical composition and antioxidant activity is 44 µm. In conclusion, current results show the importance of particle size reduction of macroalgae samples to increase the effectivity of its biological activity.
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Sayago-Ayerdi S, García-Martínez DL, Ramírez-Castillo AC, Ramírez-Concepción HR, Viuda-Martos M. Tropical Fruits and Their Co-Products as Bioactive Compounds and Their Health Effects: A Review. Foods 2021; 10:foods10081952. [PMID: 34441729 PMCID: PMC8393595 DOI: 10.3390/foods10081952] [Citation(s) in RCA: 23] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2021] [Revised: 08/13/2021] [Accepted: 08/19/2021] [Indexed: 12/11/2022] Open
Abstract
Tropical and subtropical fruits are recognized as a source of a high content of bioactive compounds and health promoting properties due to their nutritional composition. These beneficial health effects are related to the content of several of these bioactive compounds, mainly flavonoids and non-flavonoid phenolics. Many of these compounds are common in different tropical fruits, such as epicatechin in mango, pineapple, and banana, or catechin in pineapple, cocoa or avocado. Many studies of tropical fruits had been carried out, but in this work an examination is made in the current literature of the flavonoids and non-flavonoid phenolics content of some tropical fruits and their coproducts, comparing the content in the same units, as well as examining the role that these compounds play in health benefits.
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Affiliation(s)
- Sonia Sayago-Ayerdi
- Tecnologico Nacional de Mexico, Instituto Tecnologico de Tepic, Av Tecnológico 2595, Col Lagos del Country, Tepic 63175, Nayarit Mexico, Mexico; (S.S.-A.); (D.L.G.-M.); (A.C.R.-C.); (H.R.R.-C.)
| | - Diana Laura García-Martínez
- Tecnologico Nacional de Mexico, Instituto Tecnologico de Tepic, Av Tecnológico 2595, Col Lagos del Country, Tepic 63175, Nayarit Mexico, Mexico; (S.S.-A.); (D.L.G.-M.); (A.C.R.-C.); (H.R.R.-C.)
| | - Ailin Cecilia Ramírez-Castillo
- Tecnologico Nacional de Mexico, Instituto Tecnologico de Tepic, Av Tecnológico 2595, Col Lagos del Country, Tepic 63175, Nayarit Mexico, Mexico; (S.S.-A.); (D.L.G.-M.); (A.C.R.-C.); (H.R.R.-C.)
| | - Heidi Rubí Ramírez-Concepción
- Tecnologico Nacional de Mexico, Instituto Tecnologico de Tepic, Av Tecnológico 2595, Col Lagos del Country, Tepic 63175, Nayarit Mexico, Mexico; (S.S.-A.); (D.L.G.-M.); (A.C.R.-C.); (H.R.R.-C.)
| | - Manuel Viuda-Martos
- IPOA Research Group, Centro de Investigación e Innovación Agroalimentaria y Agroambiental (CIAGRO-UMH), Agro-Food Technology Department, Miguel Hernández University, Orihuela, 03312 Alicante, Spain
- Correspondence: ; Tel.: +34-966-749-661
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Kim YM, Abas F, Park YS, Park YK, Ham KS, Kang SG, Lubinska-Szczygeł M, Ezra A, Gorinstein S. Bioactivities of Phenolic Compounds from Kiwifruit and Persimmon. Molecules 2021; 26:molecules26154405. [PMID: 34361562 PMCID: PMC8347458 DOI: 10.3390/molecules26154405] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2021] [Revised: 07/13/2021] [Accepted: 07/15/2021] [Indexed: 01/04/2023] Open
Abstract
Fruit used in the common human diet in general, and kiwifruit and persimmon particularly, displays health properties in the prevention of heart disease. This study describes a combination of bioactivity, multivariate data analyses and fluorescence measurements for the differentiating of kiwifruit and persimmon, their quenching and antioxidant properties. The metabolic differences are shown, as well in the results of bioactivities and antioxidant capacities determined by ABTS, FRAP, CUPRAC and DPPH assays. To complement the bioactivity of these fruits, the quenching properties between extracted polyphenols and human serum proteins were determined by 3D-fluorescence spectroscopy studies. These properties of the extracted polyphenols in interaction with the main serum proteins in the human metabolism (human serum albumin (HSA), α-β-globulin (α-β G) and fibrinogen (Fgn)), showed that kiwifruit was more reactive than persimmon. There was a direct correlation between the quenching properties of the polyphenols of the investigated fruits with serum human proteins, their relative quantification and bioactivity. The results of metabolites and fluorescence quenching show that these fruits possess multiple properties that have a great potential to be used in industry with emphasis on the formulation of functional foods and in the pharmaceutical industry. Based on the quenching properties of human serum proteins with polyphenols and recent reports in vivo on human studies, we hypothesize that HSA, α-β G and Fgn will be predictors of coronary artery disease (CAD).
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Affiliation(s)
- Young-Mo Kim
- Industry Academic Collaboration Foundation, Kwangju Women’s University, Gwangsan-gu, Gwangju 62396, Korea;
| | - Faridah Abas
- Department of Food Science, Faculty of Food Science and Technology, University Putra Malaysia, Serdang 43400, Selangor, Malaysia;
- Laboratory of Natural Products, Institute of Bioscience, University Putra Malaysia, Serdang 43400, Selangor, Malaysia
| | - Yong-Seo Park
- Department of Horticultural Science, Mokpo National University, Muan 534-729, Jeonnam, Korea;
| | - Yang-Kyun Park
- Department of Food Engineering, Mokpo National University, Muan 534-729, Jeonnam, Korea; (Y.-K.P.); (K.-S.H.); (S.-G.K.)
| | - Kyung-Sik Ham
- Department of Food Engineering, Mokpo National University, Muan 534-729, Jeonnam, Korea; (Y.-K.P.); (K.-S.H.); (S.-G.K.)
| | - Seong-Gook Kang
- Department of Food Engineering, Mokpo National University, Muan 534-729, Jeonnam, Korea; (Y.-K.P.); (K.-S.H.); (S.-G.K.)
| | - Martyna Lubinska-Szczygeł
- Department of Analytical Chemistry, Faculty of Chemistry, Gdansk University of Technology, 80-233 Gdansk, Poland;
| | - Aviva Ezra
- Faculty of Medicine, Institute for Drug Research, School of Pharmacy, The Hebrew University of Jerusalem, Jerusalem 9112001, Israel;
| | - Shela Gorinstein
- Faculty of Medicine, Institute for Drug Research, School of Pharmacy, The Hebrew University of Jerusalem, Jerusalem 9112001, Israel;
- Correspondence:
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Qiu ZZ, Chin KB. Physicochemical properties and shelf-life of raw and cooked patties added with various levels of grape tomato powder by different drying methods. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111415] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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Differences in the Phenolic Profile by UPLC Coupled to High Resolution Mass Spectrometry and Antioxidant Capacity of Two Diospyros kaki Varieties. Antioxidants (Basel) 2020; 10:antiox10010031. [PMID: 33396752 PMCID: PMC7823481 DOI: 10.3390/antiox10010031] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2020] [Revised: 12/24/2020] [Accepted: 12/26/2020] [Indexed: 12/22/2022] Open
Abstract
BACKGROUND phenolic compounds are bioactive chemical species derived from fruits and vegetables, with a plethora of healthy properties. In recent years, there has been a growing interest in persimmon (Diospyros kaki L.f.) due to the presence of many different classes of phenolic compounds. However, the analysis of individual phenolic compounds is difficult due to matrix interferences. METHODS the aim of this research was the evaluation of individual phenolic compounds and antioxidant capacity of the pulp of two varieties of persimmon (Rojo Brillante and Triumph) by an improved extraction procedure together with a UPLC-Q-TOF-MS platform. RESULTS the phenolic compounds composition of persimmon was characterized by the presence of hydroxybenzoic and hydroxycinnamic acids, hydroxybenzaldehydes, dihydrochalcones, tyrosols, flavanols, flavanones, and flavonols. A total of 31 compounds were identified and 17 compounds were quantified. Gallic acid was the predominant phenolic compounds found in the Rojo Brillante variety (0.953 mg/100 g) whereas the concentration of p-hydroxybenzoic acid was higher in the Triumph option (0.119 mg/100 g). CONCLUSIONS the results showed that the Rojo Brillante variety had higher quantities of phenolic compounds than the Triumph example. These data could be used as reference in future phenolic compound databases when individual health effects of phenolic compounds become available.
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Abstract
Catharanthus roseus (C. roseus) is an important medicinal plant distributed in many countries. It has attracted increasing attention due to it being shown to possess a range of phytochemicals with various biological activities such as antioxidant, antibacterial, antifungal, antidiabetic and anticancer properties. Remarkably, vinblastine and vincristine isolated from this plant were the first plant-derived anticancer agents deployed for clinical use. Recently, new isolated indole alkaloids from this plant including catharoseumine, 14′,15′-didehydrocyclovinblastine, 17-deacetoxycyclovinblastine and 17-deacetoxyvinamidine effectively inhibited human cancer cell lines in vitro. Moreover, vindoline, vindolidine, vindolicine and vindolinine isolated from C. roseus leaf exhibited in vitro antidiabetic property. These findings strongly indicate that this plant is still a promising source of bioactive compounds, which should be further investigated. This paper provides an overview of the traditional use and phytochemical profiles of C. roseus, and summarises updated techniques of the preparation of dried material, extraction and isolation of bioactive compounds from this plant. In addition, purported health benefits of the extracts and bioactive compounds derived from this plant were also addressed to support their potential as therapeutic agents.
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Vargas-Madriz ÁF, Kuri-García A, Vargas-Madriz H, Chávez-Servín JL, Ferriz-Martínez RA, Hernández-Sandoval LG, Guzmán-Maldonado SH. Phenolic profile and antioxidant capacity of Pithecellobium dulce (Roxb) Benth: a review. Journal of Food Science and Technology 2020; 57:4316-4336. [PMID: 33087946 DOI: 10.1007/s13197-020-04453-y] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 04/07/2020] [Accepted: 04/15/2020] [Indexed: 01/29/2023]
Abstract
Pithecellobium dulce (Roxb) Benth (P. dulce), known as "guamúchil", is a tree native to the American continent. Various parts of the tree are used in traditional medicine, primarily for treating gastrointestinal disorders. The phenolic compounds and antioxidant capacity of this plant are largely responsible for the beneficial health effects attributed to it. A number of authors have studied the antioxidant capacity and phenolic compounds of the aril, seed, leaf and root of P. dulce using various methodologies, which can differ considerably in variables such as environmental factors, type of drying, temperature, the way the sample is stored, and the use of different solvents in the various extraction methods. Even methods of quantification by HPLC vary tremendously. This paper summarizes the existing research carried out to date on determining the phenolic profile and antioxidant capacity of P. dulce.
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Affiliation(s)
- Ángel Félix Vargas-Madriz
- Laboratory of Cellular and Molecular Biology, School of Natural Science, Autonomous University of Queretaro, Av. de las Ciencias S/N, Juriquilla, CP 76230 Querétaro, QRO Mexico
| | - Aarón Kuri-García
- Laboratory of Cellular and Molecular Biology, School of Natural Science, Autonomous University of Queretaro, Av. de las Ciencias S/N, Juriquilla, CP 76230 Querétaro, QRO Mexico
| | - Haidel Vargas-Madriz
- Department of Agricultural Production, University Center of the South Coast, UDG, Av. Independencia Nacional, No 151, CP 48900 Autlán, JAL Mexico
| | - Jorge Luis Chávez-Servín
- Laboratory of Cellular and Molecular Biology, School of Natural Science, Autonomous University of Queretaro, Av. de las Ciencias S/N, Juriquilla, CP 76230 Querétaro, QRO Mexico
| | - Roberto Augusto Ferriz-Martínez
- Laboratory of Cellular and Molecular Biology, School of Natural Science, Autonomous University of Queretaro, Av. de las Ciencias S/N, Juriquilla, CP 76230 Querétaro, QRO Mexico
| | - Luis Gerardo Hernández-Sandoval
- Botanical Laboratory, School of Natural Science, Autonomous University of Queretaro, Av. de las Ciencias S/N, Juriquilla, CP 76230 Querétaro, QRO Mexico
| | - Salvador Horacio Guzmán-Maldonado
- Food Laboratory, Bajio Experimental Field, Regional Research Center, INIFAP, Km 6. Carr., Celaya - San Miguel Allende AP 112, CP 38110 Celaya, GTO Mexico
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Lucas-González R, Ángel Pérez-Álvarez J, Moscaritolo S, Fernández-López J, Sacchetti G, Viuda-Martos M. Evaluation of polyphenol bioaccessibility and kinetic of starch digestion of spaghetti with persimmon (Dyospyros kaki) flours coproducts during in vitro gastrointestinal digestion. Food Chem 2020; 338:128142. [PMID: 33092002 DOI: 10.1016/j.foodchem.2020.128142] [Citation(s) in RCA: 27] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/23/2019] [Revised: 09/11/2020] [Accepted: 09/16/2020] [Indexed: 12/12/2022]
Abstract
The aim was to study the in vitro starch digestibility, the free and bound polyphenol profile and their bioaccessibility and antioxidant activity during in vitro gastrointestinal digestion of durum wheat semolina spaghetti added with two types of persimmon flour concentrates ("Rojo Brillante" flour and "Triumph" flour) at two concentrations (3 and 6%). Results obtained showed that persimmon flour improves the polyphenol profile of spaghetti by addition gallic acid and coumaric acid-o-hexoside, and increasing 2-fold and around 3-fold its content in spaghetti with 3% and 6% persimmon flours, respectively. Cooked process and digestion affected more to free polyphenol content than bound. Furthermore, 3% persimmon flour enriched spaghetti reduce kinetic of starch digestion, while 6% enriched spaghetti increased it. In conclusion, persimmon flours (Rojo Brillante and Triumph) at low concentrations could be used to develop spaghetti with more polyphenol content and less starch digestibility than traditional spaghetti.
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Affiliation(s)
- Raquel Lucas-González
- IPOA Research Group (UMH-1 and REVIV-Generalitat Valenciana), Agro-Food Technology Department, Escuela Politécnica Superior de Orihuela, Miguel Hernández University, Orihuela, Alicante, Spain
| | - José Ángel Pérez-Álvarez
- IPOA Research Group (UMH-1 and REVIV-Generalitat Valenciana), Agro-Food Technology Department, Escuela Politécnica Superior de Orihuela, Miguel Hernández University, Orihuela, Alicante, Spain
| | - Salvatore Moscaritolo
- Council for Agricultural Research and Economics - Research Centre for Engineering and Agro-Food Processing (CREA-IT), Via Manziana 4, 00189 Roma, Italy
| | - Juana Fernández-López
- IPOA Research Group (UMH-1 and REVIV-Generalitat Valenciana), Agro-Food Technology Department, Escuela Politécnica Superior de Orihuela, Miguel Hernández University, Orihuela, Alicante, Spain
| | - Giampiero Sacchetti
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Via R. Balzarini, 1, 64100 Teramo, TE, Italy
| | - Manuel Viuda-Martos
- IPOA Research Group (UMH-1 and REVIV-Generalitat Valenciana), Agro-Food Technology Department, Escuela Politécnica Superior de Orihuela, Miguel Hernández University, Orihuela, Alicante, Spain.
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Botella-Martínez C, Lucas-González R, Pérez-Álvarez JA, Fernández-López J, Viuda-Martos M. Assessment of chemical composition and antioxidant properties of defatted flours obtained from several edible insects. FOOD SCI TECHNOL INT 2020; 27:383-391. [PMID: 32962449 DOI: 10.1177/1082013220958854] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
Abstract
The aims of this study were determined the chemical composition and the antioxidant properties of defatted flours obtained from several commercially available edible insects such as Acheta dosmesticus, Tenebrio molitor, Zophobas morio, and Rhynchophorus ferrugineus to establish their utilization as ingredient in the development of new food products. The proximate composition of flour was determined using AOAC methods while for antioxidant capacity, four different methodologies were employed (DPPH, ABTS, FIC, and FRAP). The total phenolic content and the tannin content were also determined. All flours analyzed had a high protein content with values ranging between 64.17 and 72.55 g/100 g flour. With regard to the antioxidant activity, R. ferrugineus showed the highest values for DPPH, ABTS, and FRAP assays with values of 2.03, 4.93, and 8.46 mg Trolox equivalent/g flour, respectively. For FIC assay, A. dosmesticus and T. molitor had the highest values 0.47 and 0.48 mg EDTA equivalent/g flour. Defatted flours obtained from edible insects analyzed could have several applications as ingredients to the development new foods due to its good nutrient content and as a functional food for the prevention of oxidation.
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Affiliation(s)
- Carmen Botella-Martínez
- IPOA Research Group, Agro-Food Technology Department, Escuela Politécnica Superior de Orihuela, Miguel Hernández University, Alicante, Spain
| | - Raquel Lucas-González
- IPOA Research Group, Agro-Food Technology Department, Escuela Politécnica Superior de Orihuela, Miguel Hernández University, Alicante, Spain
| | - José A Pérez-Álvarez
- IPOA Research Group, Agro-Food Technology Department, Escuela Politécnica Superior de Orihuela, Miguel Hernández University, Alicante, Spain
| | - Juana Fernández-López
- IPOA Research Group, Agro-Food Technology Department, Escuela Politécnica Superior de Orihuela, Miguel Hernández University, Alicante, Spain
| | - Manuel Viuda-Martos
- IPOA Research Group, Agro-Food Technology Department, Escuela Politécnica Superior de Orihuela, Miguel Hernández University, Alicante, Spain
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15
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Wan-Mohtar WAAQI, Halim-Lim SA, Kamarudin NZ, Rukayadi Y, Abd Rahim MH, Jamaludin AA, Ilham Z. Fruiting-body-base flour from an Oyster mushroom waste in the development of antioxidative chicken patty. J Food Sci 2020; 85:3124-3133. [PMID: 32860235 DOI: 10.1111/1750-3841.15402] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/14/2020] [Revised: 07/13/2020] [Accepted: 07/14/2020] [Indexed: 12/29/2022]
Abstract
In a commercial oyster mushroom farm, from 300 g of the total harvest, only the cap and stem of the fruiting body parts are harvested (200 g) while the unused lower section called fruiting-body-base (FBB) is discarded (50 g). A new antioxidative FBB flour (FBBF) conversion to mixed-ratio chicken patty was recently developed which converts 16.67% of FBB into an edible flour. At the initial stage, pretreatments of FBBF were optimized at particle size (106 µm) and citric acid concentration (0.5 g/100 mL) to improve flour antioxidant responses. Such pretreatments boosted total phenolic content (2.31 ± 0.53 mg GAE/g) and DPPH (51.53 ± 1.51%) of pretreated FBBF. Mixed-ratio chicken patty containing FBBF (10%, 20%, 30%) significantly (P < 0.05) influenced the hardness, cohesiveness, springiness, and chewiness of the patties. However, only the hardness and chewiness increased proportionally with the increase FBBF in concentration. Notably, 60 panellists considered that 10% FBBF-chicken patty sensory attributes, including lightness, redness, and yellowness, is acceptable to consumers. This information could be used to market any type of commercial mushroom farm waste as alternative food products. PRACTICAL APPLICATION: This study shows that unused harvested mushroom waste from a local farm can be used to make an antioxidative chicken patty that is acceptable to consumer panellists. The converted mushroom waste into flour suggests that smaller particles and citric acid pretreatment can increase its nutritional value. This information can be used for waste conversion into new product development from any type of mushroom farm.
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Affiliation(s)
- Wan Abd Al Qadr Imad Wan-Mohtar
- Functional Omics and Bioprocess Development Laboratory, Institute of Biological Sciences, Faculty of Science, University of Malaya, Kuala Lumpur, 50603, Malaysia.,Bioresources and Bioprocessing Research Group, Institute of Biological Sciences, Faculty of Science, University of Malaya, Serdang, 50603, Malaysia
| | - Sarina Abdul Halim-Lim
- Department of Food Technology, Faculty Food Science and Technology, University Putra Malaysia, Serdang, 43400, Malaysia
| | - Nurul Zahidah Kamarudin
- Department of Food Technology, Faculty Food Science and Technology, University Putra Malaysia, Serdang, 43400, Malaysia
| | - Yaya Rukayadi
- Department of Food Science, Faculty of Food Science and Technology, University Putra Malaysia, Kuala Lumpur, 43400, Malaysia
| | - Muhamad Hafiz Abd Rahim
- Department of Food Science, Faculty of Food Science and Technology, University Putra Malaysia, Kuala Lumpur, 43400, Malaysia
| | - Adi Ainurzaman Jamaludin
- Environmental Science and Management Program, Institute of Biological Sciences, Faculty of Science, University of Malaya, Kuala Lumpur, 50603, Malaysia
| | - Zul Ilham
- Bioresources and Bioprocessing Research Group, Institute of Biological Sciences, Faculty of Science, University of Malaya, Serdang, 50603, Malaysia.,Environmental Science and Management Program, Institute of Biological Sciences, Faculty of Science, University of Malaya, Kuala Lumpur, 50603, Malaysia
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16
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Potential Nutrition and Health Claims in Deastringed Persimmon Fruits ( Diospyros kaki L.), Variety 'Rojo Brillante', PDO 'Ribera del Xúquer'. Nutrients 2020; 12:nu12051397. [PMID: 32414031 PMCID: PMC7284415 DOI: 10.3390/nu12051397] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/27/2020] [Revised: 05/05/2020] [Accepted: 05/09/2020] [Indexed: 11/24/2022] Open
Abstract
In Europe, nutrition and health claims made on food must be based on scientific evidence, which means a comprehensive evaluation by the European Food Safety Authority (EFSA) prior to authorisation. Processed foods are subject to numerous claims derived from the presence of bioactive compounds; however, natural food products, often the original sources of those compounds, are not habitually the subject of these claims. Although the consumption of persimmon fruit has important health benefits, up to date no specific health claims are authorised for this fruit. In this work, ‘Rojo Brillante’ persimmon fruits (Diospyros kaki L.), Protected Designation of Origin (PDO) ‘Ribera del Xúquer’ were characterized regarding the presence of fiber (soluble and insoluble), vitamin C (ascorbic and dehydroascorbic acids), carotenoids (neoxanthin, violaxanthin, β-cryptoxanthin, lycopene, β- carotene) and mineral elements (Fe, Cu, Zn, Mn, Ca, Mg, Na, K). Different fruit batches harvested in different seasons were analyzed by standardized analytical methods (Association of Official Analytical Chemists, AOAC), high-performance liquid chromatography with ultraviolet detection (HPLC-UV) and atomic absorption spectroscopy. Based on the results, Persimon® is potentially able to show two nutrition claims “Source of fiber” and “Sodium-free/salt-free”. This work could set the ground for future studies and to start considering natural food products as candidates for the use of approved claims.
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Persimmon flours as functional ingredients in spaghetti: chemical, physico-chemical and cooking quality. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2020. [DOI: 10.1007/s11694-020-00411-6] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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18
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Lucas-González R, Fernández-López J, Pérez-Álvarez JA, Viuda-Martos M. Effect of drying processes in the chemical, physico-chemical, techno-functional and antioxidant properties of flours obtained from house cricket (Acheta domesticus). Eur Food Res Technol 2019. [DOI: 10.1007/s00217-019-03301-4] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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Lucas‐González R, Pellegrini M, Viuda‐Martos M, Pérez‐Álvarez JÁ, Fernández‐López J. Persimmon (
Diospyros kaki
Thunb.) coproducts as a new ingredient in pork liver pâté: influence on quality properties. Int J Food Sci Technol 2018. [DOI: 10.1111/ijfs.14047] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Raquel Lucas‐González
- IPOA Research Group (UMH‐1 and REVIV‐Generalitat Valenciana) Agro‐Food Technology Department Escuela Politécnica Superior de Orihuela Miguel Hernández University Ctra. Beniel Km 3,2 03312 Orihuela (Alicante) Spain
| | - Marika Pellegrini
- Faculty of Bioscience and Technologies for Food, Agriculture and Environment University of Teramo Via R. Balzarini, 1 Teramo 64100 Italy
| | - Manuel Viuda‐Martos
- IPOA Research Group (UMH‐1 and REVIV‐Generalitat Valenciana) Agro‐Food Technology Department Escuela Politécnica Superior de Orihuela Miguel Hernández University Ctra. Beniel Km 3,2 03312 Orihuela (Alicante) Spain
| | - José Ángel Pérez‐Álvarez
- IPOA Research Group (UMH‐1 and REVIV‐Generalitat Valenciana) Agro‐Food Technology Department Escuela Politécnica Superior de Orihuela Miguel Hernández University Ctra. Beniel Km 3,2 03312 Orihuela (Alicante) Spain
| | - Juana Fernández‐López
- IPOA Research Group (UMH‐1 and REVIV‐Generalitat Valenciana) Agro‐Food Technology Department Escuela Politécnica Superior de Orihuela Miguel Hernández University Ctra. Beniel Km 3,2 03312 Orihuela (Alicante) Spain
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Lucas-González R, Viuda-Martos M, Pérez Álvarez JA, Fernández-López J. Changes in bioaccessibility, polyphenol profile and antioxidant potential of flours obtained from persimmon fruit (Diospyros kaki) co-products during in vitro gastrointestinal digestion. Food Chem 2018; 256:252-258. [PMID: 29606446 DOI: 10.1016/j.foodchem.2018.02.128] [Citation(s) in RCA: 75] [Impact Index Per Article: 12.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2017] [Revised: 02/22/2018] [Accepted: 02/25/2018] [Indexed: 12/29/2022]
Abstract
The aim was to evaluate (i) the phenol and flavonoid recovery and bioaccessibility indexes, (ii) the stability of individual polyphenolic compounds and (iii) the antioxidant activity of persimmon flours (cultivars 'Rojo Brillante' and 'Triumph') during the in vitro digestion. The recovery index for phenolic and flavonoid content was dependent on flour type and digestion phase. After the dialysis phase, the bioaccessibility for phenolic compounds from both flours was similar; for flavonoids it was higher in 'Triumph' than 'Rojo Brillante' flour. After in vitro digestion, 13 polyphenolic compounds were detected in both flours, of which only six were detected in the intestinal phase. Their antioxidant activity (ABTS+, FRAP and DPPH) decreased after intestinal phase, while their chelating activity (FIC assay) increased in both flours. So, persimmon flours could be included in the formulation of foods to improve either their scarcity of bioactive compounds or an unbalanced nutritional composition.
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Affiliation(s)
- Raquel Lucas-González
- IPOA Research Group, Agro-Food Technology Department, Escuela Politécnica Superior de Orihuela, Miguel Hernández University, Orihuela, Alicante, Spain
| | - Manuel Viuda-Martos
- IPOA Research Group, Agro-Food Technology Department, Escuela Politécnica Superior de Orihuela, Miguel Hernández University, Orihuela, Alicante, Spain
| | - José A Pérez Álvarez
- IPOA Research Group, Agro-Food Technology Department, Escuela Politécnica Superior de Orihuela, Miguel Hernández University, Orihuela, Alicante, Spain
| | - Juana Fernández-López
- IPOA Research Group, Agro-Food Technology Department, Escuela Politécnica Superior de Orihuela, Miguel Hernández University, Orihuela, Alicante, Spain.
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