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Milinčić DD, Vidović BB, Gašić UM, Milenković M, Kostić AŽ, Stanojević SP, Ilić T, Pešić MB. A systematic UHPLC Q-ToF MS approach for the characterization of bioactive compounds from freeze-dried red goji berries (L. barbarum L.) grown in Serbia: Phenolic compounds and phenylamides. Food Chem 2024; 456:140044. [PMID: 38876071 DOI: 10.1016/j.foodchem.2024.140044] [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: 03/21/2024] [Revised: 05/29/2024] [Accepted: 06/08/2024] [Indexed: 06/16/2024]
Abstract
The aim of this study was to identify and characterise different classes of bioactive compounds from freeze-dried red goji berries (RGB) grown in Serbia, using ultra-high-performance liquid chromatography coupled with quadrupole time-of-flight mass spectrometry (UHPLC Q-ToF MS). In addition, this study aims to demonstrate the importance of applying the advanced UHPLC Q-ToF MS technique in the identification of various biocompounds. The analysis showed the presence of 28 phenolic compounds, 3 organic acids, and 26 phenylamides. The 2-O-β-d-glucopyranosyl-l-ascorbic acid (AA-2βG) was identified by UHPLC Q-ToF MS and quantified by standardised UHPLC-DAD method. Most of the compounds detected were derivatives of caffeic acid and ferulic acid, followed by quercetin derivatives. Among the phenylamides, several glucosylated caffeoyl and/or dihydrocaffeoyl derivatives of spermidine and spermine were characterized, confirming their recent characterization. Some glycosylated/non-glycosylated putrescine derivatives and caffeoyl-dihydrocaffeoyl-feruloyl spermidines were identified in goji berriesfor the first time. Their tentative structures and fragmentations were proposed.
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Affiliation(s)
- Danijel D Milinčić
- University of Belgrade - Faculty of Agriculture, Department of Food Technology and Biochemistry, Nemanjina 6, 11080 Belgrade, Serbia
| | - Bojana B Vidović
- University of Belgrade - Faculty of Pharmacy, Department of Bromatology, Vojvode Stepe 450, 11221 Belgrade, Serbia
| | - Uroš M Gašić
- Department of Plant Physiology, Institute for Biological Research "Siniša Stanković"-National Institute of the Republic of Serbia, University of Belgrade, Bulevar despota Stefana 142, 11108 Belgrade, Serbia
| | - Milan Milenković
- Institute of Public Health of Serbia "Dr Milan Jovanović Batut", Center for Hygiene and Human Ecology, 11000 Belgrade, Serbia
| | - Aleksandar Ž Kostić
- University of Belgrade - Faculty of Agriculture, Department of Food Technology and Biochemistry, Nemanjina 6, 11080 Belgrade, Serbia
| | - Slađana P Stanojević
- University of Belgrade - Faculty of Agriculture, Department of Food Technology and Biochemistry, Nemanjina 6, 11080 Belgrade, Serbia
| | - T Ilić
- University of Belgrade - Faculty of Pharmacy, Department of Bromatology, Vojvode Stepe 450, 11221 Belgrade, Serbia
| | - Mirjana B Pešić
- University of Belgrade - Faculty of Agriculture, Department of Food Technology and Biochemistry, Nemanjina 6, 11080 Belgrade, Serbia.
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Wang Z, Ren G, Liu W, Duan X, Zhao Y, Yuan Y, Liu G, Zhang H, Wang L. Innovative hybrid strategy for quality improvement of Goji tea: ultrasonic-ethyl oleate pretreatment combined with heat pump drying. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024. [PMID: 38877297 DOI: 10.1002/jsfa.13648] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/28/2023] [Revised: 05/11/2024] [Accepted: 05/14/2024] [Indexed: 06/16/2024]
Abstract
BACKGROUND Goji berries, renowned for their nutritional benefits, are traditionally dried to extend shelf life and preserve quality. However, conventional drying methods often result in uneven drying, color loss and reduced rehydration capacity. This study investigates an innovative hybrid strategy combining ultrasonic-ethyl oleate (US+AEEO) pretreatment with heat pump drying (HPD) to enhance the drying process of Goji berries. RESULTS Fresh Goji berries underwent US+AEEO pretreatment, which significantly disrupted the waxy layer, enhancing drying efficiency and water infiltration during rehydration. Compared to freeze drying (FD), HPD combined with US+AEEO pretreatment resulted in higher retention of total polyphenol content (TPC) and total flavonoid content (TFC) in the Goji soaking soup. Specifically, the HPD-US+AEEO samples exhibited the highest TPC and TFC levels, significantly outperforming FD samples. Additionally, the DPPH and ABTS antioxidant assays demonstrated higher scavenging activities in HPD-US+AEEO samples. The rehydration kinetics revealed that HPD samples had a superior rehydration rate and final moisture content compared to FD samples. Low-field nuclear magnetic resonance and magnetic resonance imaging analyses confirmed enhanced water distribution and higher mobility in HPD-US+AEEO samples. Scanning electron microscopy indicated a more porous structure in US+AEEO-treated samples, facilitating better water absorption and functional component retention. CONCLUSION The combination of US+AEEO pretreatment with HPD significantly improves the drying process of Goji berries, enhancing nutrient retention, color preservation and rehydration properties. This innovative drying method offers a promising solution for producing high-quality dried Goji berries, benefiting both the food industry and health-conscious consumers. © 2024 Society of Chemical Industry.
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Affiliation(s)
- Zhaokai Wang
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, China
| | - Guangyue Ren
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, China
| | - Wenchao Liu
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, China
| | - Xu Duan
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, China
| | - Yike Zhao
- Faculty of Life Sciences and Medicine, King's College London, London, UK
| | - Yunxia Yuan
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, China
| | - Gangtian Liu
- School of Art and Design, Henan University of Science and Technology, Luoyang, China
| | - Hui Zhang
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, China
| | - Libo Wang
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, China
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3
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Effect of Different Drying Techniques on Total Bioactive Compounds and Individual Phenolic Composition in Goji Berries. Processes (Basel) 2023. [DOI: 10.3390/pr11030754] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/08/2023] Open
Abstract
In recent years, interest in the consumption of dried goji berries has increased due to its high bioactive properties. Alternative drying methods that provide faster drying and better preservation of bioactive properties should be developed. This study aims to investigate the effect of different drying methods on the drying time and quality characteristics of the goji berry; namely, hot-air drying (HAD), ultrasound-assisted vacuum drying (USVD), vacuum drying (VD), freeze-drying (FD), and ultrasound-pretreated freeze-drying (USFD). The drying kinetic, total phenolic content, antioxidant capacity, phenolic profile, carotenoid profile, and color change of the goji berry fruit were determined. The drying times for VD, USVD, and HAD varied between 275–1330 min. USVD treatment showed faster drying behavior than the other two drying methods. The total phenolic content (TPC) value of dry samples varied between 1002.53–1238.59 mg GAE/g DM. USVD treatments exhibited a higher total phenolic content (TPC) value than all other drying methods. DPPH and CUPRAC values varied between 15.70–29.90 mg TE/g DM and 40.98–226.09 mg TE/g DM, respectively. The total color change (ΔE) value ranged between 4.59 and 23.93 and HAD dried samples showed the highest ΔE of all samples. The results of the phenolic profile were consistent with TPC analysis. HAD caused higher phenolic compound degradation than VD, USVD, and FD. The results of this study showed that different drying techniques significantly affected the drying rate and retention of bioactive components of the goji berry fruit, and the USVD and VD methods could be used as an alternative to the HAD method. This study concluded that USVD and FD could be considered as suitable drying methods and could be used as alternatives to HAD in the drying of goji berries.
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Cui C, Zhao D, Huang J, Hao J. Progress on research and development of goji berry drying: a review. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2022. [DOI: 10.1080/10942912.2022.2046054] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Chaojing Cui
- College of Food Science & Biology, Hebei University of Science & Technology, Shijiazhuang PR China
| | - Dandan Zhao
- College of Food Science & Biology, Hebei University of Science & Technology, Shijiazhuang PR China
| | - Jin Huang
- College of Food Science & Biology, Hebei University of Science & Technology, Shijiazhuang PR China
| | - Jianxiong Hao
- College of Food Science & Biology, Hebei University of Science & Technology, Shijiazhuang PR China
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5
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Zhao WH, Shi YP. Comprehensive analysis of phenolic compounds in four varieties of goji berries at different ripening stages by UPLC–MS/MS. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2021.104279] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
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6
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Nirere A, Sun J, Atindana VA, Hussain A, Zhou X, Yao K. A comparative analysis of hybrid SVM and LS‐SVM classification algorithms to identify dried wolfberry fruits quality based on hyperspectral imaging technology. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16320] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Adria Nirere
- School of Electrical and Information Engineering Jiangsu University Zhenjiang China
| | - Jun Sun
- School of Electrical and Information Engineering Jiangsu University Zhenjiang China
| | | | - Ahmad Hussain
- School of Electrical and Information Engineering Jiangsu University Zhenjiang China
| | - Xin Zhou
- School of Electrical and Information Engineering Jiangsu University Zhenjiang China
| | - Kunshan Yao
- School of Electrical and Information Engineering Jiangsu University Zhenjiang China
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7
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Vidović BB, Milinčić DD, Marčetić MD, Djuriš JD, Ilić TD, Kostić AŽ, Pešić MB. Health Benefits and Applications of Goji Berries in Functional Food Products Development: A Review. Antioxidants (Basel) 2022; 11:248. [PMID: 35204130 PMCID: PMC8868247 DOI: 10.3390/antiox11020248] [Citation(s) in RCA: 44] [Impact Index Per Article: 22.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2022] [Revised: 01/24/2022] [Accepted: 01/25/2022] [Indexed: 11/28/2022] Open
Abstract
Goji berries have long been used for their nutritional value and medicinal purposes in Asian countries. In the last two decades, goji berries have become popular around the world and are consumed as a functional food due to wide-range bioactive compounds with health-promoting properties. In addition, they are gaining increased research attention as a source of functional ingredients with potential industrial applications. This review focuses on the antioxidant properties of goji berries, scientific evidence on their health effects based on human interventional studies, safety concerns, goji berry processing technologies, and applications of goji berry-based ingredients in developing functional food products.
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Affiliation(s)
- Bojana B. Vidović
- Department of Bromatology, Faculty of Pharmacy, University of Belgrade, Vojvode Stepe 450, 11221 Belgrade, Serbia;
| | - Danijel D. Milinčić
- Department of Chemistry and Biochemistry, Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia; (D.D.M.); (A.Ž.K.); (M.B.P.)
| | - Mirjana D. Marčetić
- Department of Pharmacognosy, Faculty of Pharmacy, University of Belgrade, Vojvode Stepe 450, 11221 Belgrade, Serbia;
| | - Jelena D. Djuriš
- Department of Pharmaceutical Technology and Cosmetology, Faculty of Pharmacy, University of Belgrade, Vojvode Stepe 450, 11221 Belgrade, Serbia;
| | - Tijana D. Ilić
- Department of Bromatology, Faculty of Pharmacy, University of Belgrade, Vojvode Stepe 450, 11221 Belgrade, Serbia;
| | - Aleksandar Ž. Kostić
- Department of Chemistry and Biochemistry, Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia; (D.D.M.); (A.Ž.K.); (M.B.P.)
| | - Mirjana B. Pešić
- Department of Chemistry and Biochemistry, Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia; (D.D.M.); (A.Ž.K.); (M.B.P.)
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XING L, WANG Y, LUO R, LI X, ZOU L. Determination of 31 pesticide residues in wolfberry by LC-MS/MS and dietary risk assessment of wolfberry consumption. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.61921] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Affiliation(s)
- Lijie XING
- Xinjiang Academy of Agriculture and Reclamation Science, China; Xinjiang Academy of Agriculture and Reclamation Science, China; Laboratory of Quality and Safety Risk Assessment for Agro-Products (Shihezi), China
| | - Yuan WANG
- Xinjiang Academy of Agriculture and Reclamation Science, China; Xinjiang Academy of Agriculture and Reclamation Science, China; Laboratory of Quality and Safety Risk Assessment for Agro-Products (Shihezi), China; Shihezi University, China
| | - Ruifeng LUO
- Xinjiang Academy of Agriculture and Reclamation Science, China; Xinjiang Academy of Agriculture and Reclamation Science, China; Laboratory of Quality and Safety Risk Assessment for Agro-Products (Shihezi), China
| | - Xianyi LI
- Xinjiang Academy of Agriculture and Reclamation Science, China; Xinjiang Academy of Agriculture and Reclamation Science, China; Laboratory of Quality and Safety Risk Assessment for Agro-Products (Shihezi), China
| | - Liangjun ZOU
- Xinjiang Academy of Agriculture and Reclamation Science, China; Xinjiang Academy of Agriculture and Reclamation Science, China; Laboratory of Quality and Safety Risk Assessment for Agro-Products (Shihezi), China
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Aparecida Plastina Cardoso M, Windson Isidoro Haminiuk C, Pedro AC, de Andrade Arruda Fernandes Fernandes I, Akemi Casagrande Yamato M, Maciel GM, Do Prado IN. Biological Effects of Goji Berry and the Association with New Industrial Applications: A Review. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.2007261] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
| | | | - Alessandra Cristina Pedro
- Programa de Pós-Graduação Em Engenharia de Alimentos (Ppgeal), Cep (81531–980), Universidade Federal Do Paraná (UFPR), Curitiba, Brasil
| | | | | | - Giselle Maria Maciel
- Laboratório de Biotecnologia, Universidade Tecnológica Federal Do Paraná (UTFPR), Cep (81280–340), Curitiba, Brasil
| | - Ivanor Nunes Do Prado
- Programa de Pós-Graduação Em Ciência de Alimentos (Ppc), Cep (87020–900), Universidade Estadual de Maringá (UEM), Maringá, Brasil
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10
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Peçanha JDS, Santos NMD, Maróstica Júnior MR, Micheletti AC, Lião LM, Alcantara GB. NMR-based metabolomics of dried berries in comparison with dietary supplements. J Pharm Biomed Anal 2021; 209:114494. [PMID: 34864595 DOI: 10.1016/j.jpba.2021.114494] [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: 08/06/2021] [Revised: 11/19/2021] [Accepted: 11/23/2021] [Indexed: 10/19/2022]
Abstract
Consumption of dried berries is increasing worldwide due to their health benefits. This popularity has introduced berry-based supplements as an easier way to take in berry nutrients. The chemical composition of six dried berries (blueberry, cranberry, goji berry, golden berry, maqui berry, and raspberry) were compared to their berry-based supplements by metabolomics using nuclear magnetic resonance spectroscopy (NMR). Thirty-three metabolites were identified and 23 were quantified. Chemometric analysis of berries revealed that goji berry showed the highest content of amino and organic acids, while cranberry and golden berry showed a high carbohydrate content. Fatty acids were predominant in blueberry, golden berry, maqui berry, and raspberry. Additionally, an exploratory analysis of phenolic compounds in berry extracts were conducted. phenolic compounds in berry extracts could be correlated with their antioxidant activity. Additionally, derived supplements did not show similarities with their respective berry, suggesting the minimal addition of dried berry in their formulation. Thus, non-declared additives have highlighted the importance of food safety investigation.
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Affiliation(s)
- Juliana de Souza Peçanha
- Instituto de Química, Universidade Federal de Mato Grosso do Sul (UFMS), CP 549, 79074-460, Campo Grande, MS, Brazil
| | - Nathalia Medina Dos Santos
- Faculdade de Engenharia de Alimentos, Departamento de Alimentos e Nutrição, Universidade de Campinas (UNICAMP), CP 80, 13083-862, Campinas, SP, Brazil
| | - Mário Roberto Maróstica Júnior
- Faculdade de Engenharia de Alimentos, Departamento de Alimentos e Nutrição, Universidade de Campinas (UNICAMP), CP 80, 13083-862, Campinas, SP, Brazil
| | - Ana Camila Micheletti
- Instituto de Química, Universidade Federal de Mato Grosso do Sul (UFMS), CP 549, 79074-460, Campo Grande, MS, Brazil
| | - Luciano Morais Lião
- Instituto de Química, Universidade Federal de Goiás (UFG), Campus Samambaia, 74690-900, Goiânia, GO, Brazil
| | - Glaucia Braz Alcantara
- Instituto de Química, Universidade Federal de Mato Grosso do Sul (UFMS), CP 549, 79074-460, Campo Grande, MS, Brazil.
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11
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Oğuz İ, Oğuz Hİ, Kafkas NE. Evaluation of fruit characteristics of various organically-grown goji berry (Lycium barbarum L., Lycium chinense Miller) species during ripening stages. J Food Compost Anal 2021. [DOI: 10.1016/j.jfca.2021.103846] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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12
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Rybicka I, Kiewlicz J, Kowalczewski PŁ, Gliszczyńska-Świgło A. Selected dried fruits as a source of nutrients. Eur Food Res Technol 2021. [DOI: 10.1007/s00217-021-03802-1] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Abstract
AbstractDried fruits are an excellent alternative to unhealthy snacks. Twelve commercially available dried fruits were selected: dates, raisins, prunes, Goji berry, chokeberry, rose hip, sea buckthorn, berberis, physalis, haritaki, noni and juniper. The nutritional value in terms of moisture, ash, protein, fat, carbohydrate, dietary fiber, energy value, mineral composition, antioxidant activity and tannins was compared. It is a novelty in the literature in relation to the particular analytes (e.g., minerals, tannins) and/or fruits (e.g., berberis, noni, haritaki). Especially rich in protein were Goji berry (13.3%), sea buckthorn (9.3%), noni (8.9%) and physalis (8.0%); in fat − sea buckthorn (11.2%); in dietary fiber (4.4–53.0%) − most of analyzed products. High antioxidant capacity was noticed for haritaki, berberis, rose hip, Goji berry, and physalis. An important source of minerals was 100 g of: noni (345 mg of Ca; 251 mg of Mg), rose hip (844 mg of Ca; 207 mg of Mg), juniper (564 mg of Ca), sea buckthorn (58 mg of Fe), berberis (24 mg of Fe) and haritaki (14 mg of Fe). The nutritionally attractive dried fruits have the potential for wider application in food formulations.
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Jiang Y, Fang Z, Leonard W, Zhang P. Phenolic compounds in Lycium berry: Composition, health benefits and industrial applications. J Funct Foods 2021. [DOI: 10.1016/j.jff.2020.104340] [Citation(s) in RCA: 29] [Impact Index Per Article: 9.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023] Open
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Russo P, Adiletta G, Di Matteo M, Senadeera W, Cinquanta L. The effect of abrasive pretreatment on the drying kinetics and phenolic compounds in goji berries (
Lycium barbarum
L.). J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14933] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Paola Russo
- Department of Chemical Engineering Materials Environment University of Rome “La Sapienza” Roma Italy
| | | | - Marisa Di Matteo
- Department of Industrial Engineering University of Salerno Fisciano Italy
| | - Wijitha Senadeera
- School of Mechanical and Electrical Engineering Faculty of Health, Engineering and Sciences University of Southern Queensland Springfield QLD Australia
| | - Luciano Cinquanta
- Department of Agricultural, Food and Forest Sciences University of Palermo Palermo Italy
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Liu B, Hu T, Yan W. Authentication of the Bilberry Extracts by an HPLC Fingerprint Method Combining Reference Standard Extracts. Molecules 2020; 25:molecules25112514. [PMID: 32481617 PMCID: PMC7321295 DOI: 10.3390/molecules25112514] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/18/2020] [Revised: 05/14/2020] [Accepted: 05/21/2020] [Indexed: 01/15/2023] Open
Abstract
A simple and fast high-performance liquid chromatography (HPLC) fingerprint method combining reference standard extract for the identification of bilberry extract was developed and validated. Six batches of bilberry extract collected from different manufactures were used to establish the HPLC fingerprint. Other berry extracts—such as blueberry extracts, mulberry extracts, cranberry extracts, and black rice extracts—were also analyzed for their HPLC chromatograms. The fingerprints of five batches of bilberry extract showed high similarities, while one batch was distinguished from others. Additionally, the content of anthocyanin Cyanidin-3-O-glucoside (Cy-3-glc) in each berry extract was analyzed and compared. The results indicate that this HPLC fingerprint method, combining reference standard extracts, could be used for the authentication and quality control of bilberry extracts.
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Affiliation(s)
- Bingbing Liu
- Department of Chemistry, Zhejiang University, Hangzhou 310027, China; (B.L.); (T.H.)
- State Key Laboratory of Environmental and Biological Analysis, Hong Kong Baptist University, Kowloon Tong, Kowloon, Hong Kong 999077, China
| | - Tiantian Hu
- Department of Chemistry, Zhejiang University, Hangzhou 310027, China; (B.L.); (T.H.)
| | - Weidong Yan
- Department of Chemistry, Zhejiang University, Hangzhou 310027, China; (B.L.); (T.H.)
- Zhejiang Skyherb Biotechnologies Co., Ltd., Anji 313300, China
- Correspondence: ; Tel.: +86-571-8795-1430; Fax: +86-571-8795-1895
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Impact of different pretreatment methods on drying characteristics and microstructure of goji berry under electrohydrodynamic (EHD) drying process. INNOV FOOD SCI EMERG 2020. [DOI: 10.1016/j.ifset.2020.102318] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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17
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Traditional and Unconventional Dried Fruit Snacks as a Source of Health-Promoting Compounds. Antioxidants (Basel) 2019; 8:antiox8090396. [PMID: 31540213 PMCID: PMC6770932 DOI: 10.3390/antiox8090396] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/06/2019] [Revised: 09/10/2019] [Accepted: 09/11/2019] [Indexed: 11/18/2022] Open
Abstract
Dried fruits are important, healthy and popular snacks, despite the limited information on their nutritional profiles and phytochemical composition. The present work was aimed to study the chemical composition of freeze-dried fruits from four fruit species: two common commercial snacks (apple and goji) and two innovative products (kaki and kiwi). Sugar and organic acid levels, total phenolics (TPC), and main health-promoting phytochemicals were studied by HPLC fingerprinting analysis. Furthermore, in vitro antioxidant capacity (AOC) was preliminarily observed in these products. A Principal Component Analysis (PCA) was carried out as a multivariate approach as well. The TPC ranged from 210.9 mg GAE/100g DW (kiwi) to 872.6 mg GAE/100g DW (kaki), while dried fruit antioxidant capacity ranged from 23.09 mmol Fe2+/kg DW (goji) to 137.5 mmol Fe2+/kg DW (kaki). The most important phytochemical class in apple (two cultivars), kiwi, and kaki dried fruits was phenolics (from 74.6% to 93.3%), while monoterpenes were the first class in goji (67.5%). No anthocyanins have been identified in dried fruits because these compounds are most likely converted to phenolic acids during the drying process. This research intended to stimulate large-scale exploitation of commercial dried fruits as functional foods as well.
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Arbuscular Mycorrhizal Fungi Modulate the Crop Performance and Metabolic Profile of Saffron in Soilless Cultivation. AGRONOMY-BASEL 2019. [DOI: 10.3390/agronomy9050232] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
Abstract
Saffron (Crocus sativus L.) is cultivated worldwide. Its stigmas represent the highest-priced spice and contain bioactive compounds beneficial for human health. Saffron cultivation commonly occurs in open field, and spice yield can vary greatly, from 0.15 to 1.5 g m−2, based on several agronomic and climatic factors. In this study, we evaluated saffron cultivation in soilless systems, where plants can benefit from a wealth of nutrients without competition with pathogens or stresses related to nutrient-soil interaction. In addition, as plant nutrient and water uptake can be enhanced by the symbiosis with arbuscular mycorrhizal fungi (AMF), we also tested two inocula: a single species (Rhizophagus intraradices) or a mixture of R. intraradices and Funneliformis mosseae. After one cultivation cycle, we evaluated the spice yield, quality (ISO category), antioxidant activity, and bioactive compound contents of saffron produced in soilless systems and the effect of the applied AMF inocula. Spice yield in soilless systems (0.55 g m−2) was on average with that produced in open field, while presented a superior content of several health-promoting compounds, such as polyphenols, anthocyanins, vitamin C, and elevated antioxidant activity. The AMF symbiosis with saffron roots was verified by light and transmission electron microscopy. Inoculated corms showed larger replacement corms (+50% ca.). Corms inoculated with R. intraradices performed better than those inoculated with the mix in terms of spice quality (+90% ca.) and antioxidant activity (+88% ca.). Conversely, the mixture of R. intraradices and F. mosseae increased the polyphenol content (+343% ca.). Thus, soilless systems appeared as an effective alternative cultivation strategy for the production of high quality saffron. Further benefits can be obtained by the application of targeted AMF-based biostimulants.
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Ni J, Ding C, Zhang Y, Song Z, Hu X, Hao T. Electrohydrodynamic Drying of Chinese Wolfberry in a Multiple Needle-to-Plate Electrode System. Foods 2019; 8:foods8050152. [PMID: 31060330 PMCID: PMC6560449 DOI: 10.3390/foods8050152] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/27/2019] [Revised: 05/01/2019] [Accepted: 05/02/2019] [Indexed: 11/23/2022] Open
Abstract
In order to systematically and comprehensively investigate electrohydrodynamic (EHD) drying characteristics and mechanisms in a multiple needle-to-plate electrode system, drying experiments of Chinese wolfberry were conducted by blocking ionic wind and changing needle spacing in a multiple needle-to-plate electrode system. Drying characteristics, quality parameters, and the microstructure of Chinese wolfberry fruits were measured. Results show that ionic wind plays a very important role during the drying process. Drying rates of different needle spacing treatments are significantly higher than that of the control, and the drying rate decreases with the increase of needle spacing. Needle spacing has a great influence on the speed of ionic wind, rehydration rate, and polysaccharide contents. The effective moisture diffusion coefficient and the electrical conductivity disintegration index decreases with an increase in needle spacing. Ionic wind has a great influence on the effective moisture diffusion coefficient and the electrical conductivity disintegration index of Chinese wolfberry fruits. The microstructure of Chinese wolfberry fruits dried in an EHD system significantly changed. This study provides a theoretical basis and practical guidance for understanding characteristic parameters and mechanisms of EHD drying technology.
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Affiliation(s)
- Jiabao Ni
- College of Science, Inner Mongolia University of Technology, Hohhot 010051, China.
| | - Changjiang Ding
- College of Science, Inner Mongolia University of Technology, Hohhot 010051, China.
| | - Yaming Zhang
- College of Science, Inner Mongolia University of Technology, Hohhot 010051, China.
| | - Zhiqing Song
- College of Science, Inner Mongolia University of Technology, Hohhot 010051, China.
| | - Xiuzhen Hu
- College of Science, Inner Mongolia University of Technology, Hohhot 010051, China.
| | - Tingjie Hao
- Institute of Metrology and Testing of Inner Mongolia, Hohhot 010051, China.
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Yu Q, Li J, Fan L. Effect of Drying Methods on the Microstructure, Bioactivity Substances, and Antityrosinase Activity of Asparagus Stems. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:1537-1545. [PMID: 30689370 DOI: 10.1021/acs.jafc.8b05993] [Citation(s) in RCA: 28] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
The impacts of vacuum drying (VD), far-infrared drying (FIRD), hot air drying (HAD), and freeze drying (FD), as representative food drying methods, on structural characterization, bioactive substances, and antityrosinase activity of Asparagus have been assessed. The microstructure characterization by scanning electron microscopy indicated that VD treatment led to serious breaking of the vascular bundle and epithelial cells and provided higher free polyphenol (FP) and bound polyphenol (BP) contents. Besides, the smaller individual molecule (weight and hydroxy and phenolic rings) polyphenols bound to cellulose to a lesser extent than larger molecules, i.e., rutin and quercetin. In contrast, FD extracts possessed lower polyphenol contents but higher saponin and chlorophyll contents. The antityrosinase activity inhibition rates of FD and VD extracts were higher than those of FIRD and HAD for both mono- and diphenolase. The FP extract of VD, which possessed more polyphenolic compounds, had greater antityrosinase activity than BP.
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Affiliation(s)
- Qun Yu
- State Key Laboratory of Food Science & Technology, School of Food Science and Technology , Jiangnan University , 1800 Lihu Avenue , Wuxi , Jiangsu 214122 , People's Republic of China
| | - Jinwei Li
- State Key Laboratory of Food Science & Technology, School of Food Science and Technology , Jiangnan University , 1800 Lihu Avenue , Wuxi , Jiangsu 214122 , People's Republic of China
| | - Liuping Fan
- State Key Laboratory of Food Science & Technology, School of Food Science and Technology , Jiangnan University , 1800 Lihu Avenue , Wuxi , Jiangsu 214122 , People's Republic of China
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21
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Automated high-performance liquid chromatography with diode-array detection and gas chromatography with flame ionization detection technique to identify Chinese pomelos with protected geographical indication. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2018. [DOI: 10.1007/s11694-018-9891-4] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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22
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Song H, Bi J, Chen Q, Zhou M, Wu X, Song J. Structural and health functionality of dried goji berries as affected by coupled dewaxing pre-treatment and hybrid drying methods. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2018. [DOI: 10.1080/10942912.2018.1536148] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Affiliation(s)
- Huihui Song
- Institute of Food Science and Technology, Chinese Academy of Agricultural Science (CAAS), Beijing, China
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing, China
| | - Jinfeng Bi
- Institute of Food Science and Technology, Chinese Academy of Agricultural Science (CAAS), Beijing, China
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing, China
| | - Qinqin Chen
- Institute of Food Science and Technology, Chinese Academy of Agricultural Science (CAAS), Beijing, China
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing, China
| | - Mo Zhou
- Institute of Food Science and Technology, Chinese Academy of Agricultural Science (CAAS), Beijing, China
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing, China
| | - Xinye Wu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Science (CAAS), Beijing, China
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing, China
| | - Jianxin Song
- Institute of Food Science and Technology, Chinese Academy of Agricultural Science (CAAS), Beijing, China
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing, China
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23
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Effects of different drying methods on phenolic contents, antioxidant, and tyrosinase inhibitory activity of peach blossoms. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2018. [DOI: 10.1007/s11694-018-9850-0] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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Yao R, Heinrich M, Zou Y, Reich E, Zhang X, Chen Y, Weckerle CS. Quality Variation of Goji (Fruits of Lycium spp.) in China: A Comparative Morphological and Metabolomic Analysis. Front Pharmacol 2018. [PMID: 29535631 PMCID: PMC5834758 DOI: 10.3389/fphar.2018.00151] [Citation(s) in RCA: 40] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022] Open
Abstract
Goji (fruits of Lycium barbarum L. and L. chinense Mill.) has been used in China as food and medicine for millennia, and globally has been consumed increasingly as a healthy food. Ningxia, with a semi-arid climate, always had the reputation of producing best goji quality (daodi area). Recently, the increasing market demand pushed the cultivation into new regions with different climates. We therefore ask: How does goji quality differ among production areas of various climatic regions? Historical records are used to trace the spread of goji production in China over time. Quality measurements of 51 samples were correlated with the four main production areas in China: monsoon (Hebei), semi-arid (Ningxia, Gansu, and Inner Mongolia), plateau (Qinghai) and arid regions (Xinjiang). We include morphological characteristics, sugar and polysaccharide content, antioxidant activity, and metabolomic profiling to compare goji among climatic regions. Goji cultivation probably began in the East (Hebei) of China around 100 CE and later shifted westward to the semi-arid regions. Goji from monsoon, plateau and arid regions differ according to its fruit morphology, whereas semi-arid goji cannot be separated from the other regions. L. chinense fruits, which are exclusively cultivated in Hebei (monsoon), are significantly lighter, smaller and brighter in color, while the heaviest and largest fruits (L. barbarum) stem from the plateau. The metabolomic profiling separates the two species but not the regions of cultivation. Lycium chinense and samples from the semi-arid regions have significantly (p < 0.01) lower sugar contents and L. chinense shows the highest antioxidant activity. Our results do not justify superiority of a specific production area over other areas. Instead it will be essential to distinguish goji from different regions based on the specific morphological and chemical traits with the aim to understand what its intended uses are.
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Affiliation(s)
- Ruyu Yao
- Department of Systematic and Evolutionary Botany, University of Zurich, Zurich, Switzerland.,Research Cluster Biodiversity and Medicines, Centre for Pharmacognosy and Phytotherapy, UCL School of Pharmacy, University College London, London, United Kingdom
| | - Michael Heinrich
- Research Cluster Biodiversity and Medicines, Centre for Pharmacognosy and Phytotherapy, UCL School of Pharmacy, University College London, London, United Kingdom
| | - Yuanfeng Zou
- Natural Medicine Research Center, College of Veterinary Medicine, Sichuan Agricultural University, Chengdu, China
| | | | - Xiaolei Zhang
- National Heart and Lung Institute, Faculty of Medicine, Imperial College London, London, United Kingdom
| | - Yu Chen
- Agronomy College, Sichuan Agricultural University, Chengdu, China
| | - Caroline S Weckerle
- Department of Systematic and Evolutionary Botany, University of Zurich, Zurich, Switzerland
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Yao R, Huang C, Chen X, Yin Z, Fu Y, Li L, Feng B, Song X, He C, Yue G, Jing B, Lv C, Su G, Ye G, Zou Y. Two complement fixing pectic polysaccharides from pedicel of Lycium barbarum L. promote cellular antioxidant defense. Int J Biol Macromol 2018; 112:356-363. [PMID: 29409772 DOI: 10.1016/j.ijbiomac.2018.01.207] [Citation(s) in RCA: 20] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2017] [Revised: 01/18/2018] [Accepted: 01/30/2018] [Indexed: 01/18/2023]
Abstract
Purification, characterization and biological activities of polysaccharides from Lycium barbarum pedicel were investigated in this study. Two polysaccharides, PLBP-I-I and PLBP-II-I, were obtained from water extracts by anion exchange chromatography and gel filtration. Structural elucidation based on IR, 1H NMR, and 13C NMR spectra indicated that these two fractions were typical pectic polysaccharides, with homogalacturonan and rhamnogalacturonan type I regions and arabinogalactan side chains, and some of the galacturonic acid units were methyl esterified. Both fractions exhibited potent complement fixating activity and pro-antioxidant defense capacity, and those two fractions showed different activities. The higher complement fixation activity was obtained in fraction PLBP-I-I, while the higher pro-antioxidant defense capacity was obtained in fraction PLBP-II-I, which may be due to the structural differences between those two fractions. Thus, the pedicel of L. barbarum could be used as a potential source for natural immunomodulator and antioxidant.
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Affiliation(s)
- Ruyu Yao
- Natural Medicine Research Center, College of Veterinary Medicine, Sichuan Agricultural University, Wenjiang 611130, PR China; Department of Systematic and Evolutionary Botany, University of Zurich, Zollikerstrasse 107, Zurich 8008, Switzerland
| | - Chao Huang
- Natural Medicine Research Center, College of Veterinary Medicine, Sichuan Agricultural University, Wenjiang 611130, PR China
| | - Xingfu Chen
- Key Laboratory of Crop Ecophysiology and Farming System in Southwest China, Ministry of Agriculture, College of Agronomy, Sichuan Agricultural University, Wenjiang 611130, PR China
| | - Zhongqiong Yin
- Natural Medicine Research Center, College of Veterinary Medicine, Sichuan Agricultural University, Wenjiang 611130, PR China
| | - Yuping Fu
- Natural Medicine Research Center, College of Veterinary Medicine, Sichuan Agricultural University, Wenjiang 611130, PR China
| | - Lixia Li
- Natural Medicine Research Center, College of Veterinary Medicine, Sichuan Agricultural University, Wenjiang 611130, PR China
| | - Bin Feng
- Animal Nutrition Institute, Sichuan Agricultural University, Wenjiang 611130, PR China
| | - Xu Song
- Natural Medicine Research Center, College of Veterinary Medicine, Sichuan Agricultural University, Wenjiang 611130, PR China
| | - Changliang He
- Natural Medicine Research Center, College of Veterinary Medicine, Sichuan Agricultural University, Wenjiang 611130, PR China
| | - Guizhou Yue
- Department of Applied Chemistry, College of Science, Sichuan Agricultural University, Wenjiang 611130, PR China
| | - Bo Jing
- Natural Medicine Research Center, College of Veterinary Medicine, Sichuan Agricultural University, Wenjiang 611130, PR China
| | - Cheng Lv
- Natural Medicine Research Center, College of Veterinary Medicine, Sichuan Agricultural University, Wenjiang 611130, PR China
| | - Gang Su
- Natural Medicine Research Center, College of Veterinary Medicine, Sichuan Agricultural University, Wenjiang 611130, PR China
| | - Gang Ye
- Natural Medicine Research Center, College of Veterinary Medicine, Sichuan Agricultural University, Wenjiang 611130, PR China
| | - Yuanfeng Zou
- Natural Medicine Research Center, College of Veterinary Medicine, Sichuan Agricultural University, Wenjiang 611130, PR China.
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Chang SK, Alasalvar C, Shahidi F. Superfruits: Phytochemicals, antioxidant efficacies, and health effects - A comprehensive review. Crit Rev Food Sci Nutr 2018; 59:1580-1604. [PMID: 29360387 DOI: 10.1080/10408398.2017.1422111] [Citation(s) in RCA: 112] [Impact Index Per Article: 18.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Abstract
The term "superfruit" has gained increasing usage and attention recently with the marketing strategy to promote the extraordinary health benefits of some exotic fruits, which may not have worldwide popularity. This has led to many studies with the identification and quantification of various groups of phytochemicals. This contribution discusses phytochemical compositions, antioxidant efficacies, and potential health benefits of the main superfruits such as açai, acerola, camu-camu, goji berry, jaboticaba, jambolão, maqui, noni, and pitanga. Novel product formulations, safety aspects, and future perspectives of these superfruits have also been covered. Research findings from the existing literature published within the last 10 years have been compiled and summarized. These superfruits having numerous phytochemicals (phenolic acids, flavonoids, proanthocyanidins, iridoids, coumarins, hydrolysable tannins, carotenoids, and anthocyanins) together with their corresponding antioxidant activities, have increasingly been utilized. Hence, these superfruits can be considered as a valuable source of functional foods due to the phytochemical compositions and their corresponding antioxidant activities. The phytochemicals from superfruits are bioaccessible and bioavailable in humans with promising health benefits. More well-designed human explorative studies are needed to validate the health benefits of these superfruits.
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Affiliation(s)
- Sui Kiat Chang
- a Department of Nutrition and Dietetics , School of Health Sciences, International Medical University , Kuala Lumpur , Malaysia
| | | | - Fereidoon Shahidi
- c Department of Biochemistry , Memorial University of Newfoundland , St. John's , NL , Canada
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27
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Donno D, Mellano MG, Cerutti AK, Beccaro GL. Nutraceuticals in Alternative and Underutilized Fruits as Functional Food Ingredients: Ancient Species for New Health Needs. ALTERNATIVE AND REPLACEMENT FOODS 2018. [PMCID: PMC7149706 DOI: 10.1016/b978-0-12-811446-9.00009-5] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Indexed: 12/03/2022]
Abstract
A diet containing high levels of fruit has been associated with a lowered risk of chronic diseases as, in addition to their vitamin and mineral content, they also contain various compounds with health-protective effects, in particular antioxidant and antiinflammatory compounds. Wild plant species are of interest to the food industry because of their ability to replace synthetic chemicals and nutraceuticals; however, the nutritional, economical, and sociocultural values of some neglected and underutilized natural resources have not yet been fully exploited. Some of these less well-known and underutilized fruits, which have the potential to provide novel sources of health-promoting agents, are presented in this chapter (i.e., Asimina triloba (L.) Dunal, Crataegus azarolus L., Lycium barbarum L., Morus nigra L., and Amelanchier canadensis (L.) Medicus). Underutilized fruits could represent an opportunity for growers to gain access to these special markets where consumers place emphasis on high contents of nutrients that are capable of preventing degenerative diseases. The development of specific horticultural models for nutraceutical fruit production could be an interesting opportunity to obtain a highly standardized raw material for fresh or derived products.
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Ren J, Wang S, Ning Y, Wang M, Wang L, Zhang B, Zhu B. The impact of over-maturation on the sensory and nutritional quality of Gouqi (Chinese wolfberry) wine. JOURNAL OF THE INSTITUTE OF BREWING 2017. [DOI: 10.1002/jib.469] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
Affiliation(s)
- Jie Ren
- Beijing Key Laboratory of Forestry Food Processing and Safety, Department of Food Science, College of Biological Sciences and Technology; Beijing Forestry University; Beijing 100083 China
| | - Shaoyang Wang
- Beijing Key Laboratory of Forestry Food Processing and Safety, Department of Food Science, College of Biological Sciences and Technology; Beijing Forestry University; Beijing 100083 China
| | - Yan Ning
- Beijing Key Laboratory of Forestry Food Processing and Safety, Department of Food Science, College of Biological Sciences and Technology; Beijing Forestry University; Beijing 100083 China
| | - Mengze Wang
- Ningxia Senmiao Goji Technology Development Co. Ltd.; Yinchuan Ningxia 750000 China
| | - Liying Wang
- Ningxia Senmiao Goji Technology Development Co. Ltd.; Yinchuan Ningxia 750000 China
| | - Bolin Zhang
- Beijing Key Laboratory of Forestry Food Processing and Safety, Department of Food Science, College of Biological Sciences and Technology; Beijing Forestry University; Beijing 100083 China
| | - Baoqing Zhu
- Beijing Key Laboratory of Forestry Food Processing and Safety, Department of Food Science, College of Biological Sciences and Technology; Beijing Forestry University; Beijing 100083 China
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The effects of postharvest application of lecithin to improve storage potential and quality of fresh goji ( Lycium barbarum L.) berries. Food Chem 2017; 230:241-249. [DOI: 10.1016/j.foodchem.2017.03.039] [Citation(s) in RCA: 37] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2016] [Revised: 03/07/2017] [Accepted: 03/08/2017] [Indexed: 11/16/2022]
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30
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Sayeed MA, Bracci M, Lucarini G, Lazzarini R, Di Primio R, Santarelli L. Regulation of microRNA using promising dietary phytochemicals: Possible preventive and treatment option of malignant mesothelioma. Biomed Pharmacother 2017; 94:1197-1224. [PMID: 28841784 DOI: 10.1016/j.biopha.2017.07.075] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/24/2017] [Revised: 07/10/2017] [Accepted: 07/18/2017] [Indexed: 12/21/2022] Open
Abstract
Malignant mesothelioma (MM) is a very aggressive, lethal cancer, and its incidence is increasing worldwide. Development of multi-drug resistance, therapy related side-effects, and disease recurrence after therapy are the major problems for the successful treatment of MM. Emerging evidence indicates that dietary phytochemicals can exert anti-cancer activities by regulating microRNA expression. Until now, only one dietary phytochemical (ursolic acid) has been reported to have MM microRNA regulatory ability. A large number of dietary phytochemicals still remain to be tested. In this paper, we have introduced some dietary phytochemicals (curcumin, epigallocatechin gallate, quercetin, genistein, pterostilbene, resveratrol, capsaicin, ellagic acid, benzyl isothiocyanate, phenethyl isothiocyanate, sulforaphane, indole-3-carbinol, 3,3'-diindolylmethane, diallyl disulphide, betulinic acid, and oleanolic acid) which have shown microRNA regulatory activities in various cancers and could regulate MM microRNAs. In addition to microRNA regulatory activities, curcumin, epigallocatechin gallate, quercetin, genistein, resveratrol, phenethyl isothiocyanate, and sulforaphane have anti-mesothelioma potentials, and pterostilbene, capsaicin, ellagic acid, benzyl isothiocyanate, indole-3-carbinol, 3,3'-diindolylmethane, diallyl disulphide, betulinic acid, and oleanolic acid have potentials to inhibit cancer by regulating the expression of various genes which are also known to be aberrant in MM.
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Affiliation(s)
- Md Abu Sayeed
- Department of Clinical and Molecular Sciences, Polytechnic University of Marche, Ancona 60126, Italy.
| | - Massimo Bracci
- Department of Clinical and Molecular Sciences, Polytechnic University of Marche, Ancona 60126, Italy
| | - Guendalina Lucarini
- Department of Clinical and Molecular Sciences, Polytechnic University of Marche, Ancona 60126, Italy
| | - Raffaella Lazzarini
- Department of Clinical and Molecular Sciences, Polytechnic University of Marche, Ancona 60126, Italy
| | - Roberto Di Primio
- Department of Clinical and Molecular Sciences, Polytechnic University of Marche, Ancona 60126, Italy
| | - Lory Santarelli
- Department of Clinical and Molecular Sciences, Polytechnic University of Marche, Ancona 60126, Italy
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Abstract
The Lycium genus is widely used as a traditional Chinese medicine and functional food. Many of the chemical constituents of the genus Lycium were reported previously. In this review, in addition to the polysaccharides, we have enumerated 355 chemical constituents and nutrients, including 22 glycerogalactolipids, 29 phenylpropanoids, 10 coumarins, 13 lignans, 32 flavonoids, 37 amides, 72 alkaloids, four anthraquinones, 32 organic acids, 39 terpenoids, 57 sterols, steroids, and their derivatives, five peptides and three other constituents. This comprehensive study could lay the foundation for further research on the Lycium genus.
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32
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Effect of drying methods on the content of natural pigments and antioxidant capacity in extracts from medicinal plants: a spectroscopic study. CHEMICAL PAPERS 2017. [DOI: 10.1007/s11696-017-0193-9] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
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33
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Sayeed MA, Bracci M, Lazzarini R, Tomasetti M, Amati M, Lucarini G, Di Primio R, Santarelli L. Use of potential dietary phytochemicals to target miRNA: Promising option for breast cancer prevention and treatment? J Funct Foods 2017. [DOI: 10.1016/j.jff.2016.11.008] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022] Open
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Effect of Raw Material, Pressing and Glycosidase on the Volatile Compound Composition of Wine Made From Goji Berries. Molecules 2016; 21:molecules21101324. [PMID: 27706098 PMCID: PMC6273651 DOI: 10.3390/molecules21101324] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2016] [Revised: 09/27/2016] [Accepted: 09/28/2016] [Indexed: 11/17/2022] Open
Abstract
This study investigated the effect of raw material, pressing, and glycosidase on the aromatic profile of goji berry wine. The free-run and the pressed juice of dried and fresh goji berries were used for wine production, whereas glycosidase was applied to wine after fermentation. Dried goji berry fermented wine exhibited much stronger fruity, floral, caramel, and herbaceous odors due to higher levels of esters, β-ionone and methionol. However, fresh berry fermented wine possessed stronger chemical notes due to higher levels of 4-ethylphenol. Pressing treatment reduced the fruity and caramel odors in these fermented wines, and fresh berry free-run juice fermented wine exhibited the least floral aroma. Glycosidase addition did not alter the aromatic composition of wines. The principal component analysis indicated that goji raw material played a primary role in differentiating the aromatic profiles of the wines due to the difference on the content of 20 esters, nine benzenes, eight aldehydes/ketones, three acids, two alcohols and six other volatiles. The content differences on isopentyl alcohol, styrene, benzyl alcohol, 1-octanol, (E)-5-decen-1-ol, 1-hexanol, and β-cyclocitral resulted in the segregation of the wines with and without the pressing treatment, especially for fresh berry fermented wine.
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