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Dos Santos Lima M, da Silva Monteiro LI, de Brito Araújo Carvalho AJ, Bastos DC, Pimentel TC, Magnani M. A robust method for quantifying 42 phenolic compounds by RP-HPLC/DAD: Columns performance and characterization of Brazilian Citrus peels. Food Chem 2024; 460:140807. [PMID: 39146719 DOI: 10.1016/j.foodchem.2024.140807] [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: 05/07/2024] [Revised: 07/20/2024] [Accepted: 08/07/2024] [Indexed: 08/17/2024]
Abstract
Reliable analytical methods are the basis for the elucidation of phenolic compounds in foods. This study aimed to optimize and validate a method for determining 42 phenolics using reverse-phase (RP) high-performance liquid chromatography (HPLC) coupled to diode-array-detector-DAD. The performance of two RP columns was evaluated. The 150x4.6 mm 3-μm column showed superior separation quality, whereas 35 of the 42 phenolics showed a separation resolution ≥1.5. The method's linearity, precision (coefficient variation< 3.09%), recovery (87.5-103.2%), specificity, limits of detection (0.04-0.25 mg/L), and quantification (0.06-0.25 mg/L) had acceptable ranges. Thirty phenolics were quantified in Citrus peels, mainly flavanones, flavanols, flavonols, and phenolic acids, highlighting the high values of hesperidin (535-35070 mg/kg) and naringin (26-36466 mg/kg). Lemon peels named 'Lisboa,' 'Thaiti,' 'Thaiti-2000', and 'Thaiti-2001' presented the main phenolics associated with antioxidant capacity. The presented method was robust for determining 42 phenolic compounds, offering a new approach for bioactive compound quantification in food matrices.
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Affiliation(s)
- Marcos Dos Santos Lima
- Instituto Federal do Sertão Pernambucano, Campus Petrolina, Departamento de Tecnologia em Alimentos, - Laboratório de Tecnologia de Bebidas, Jardim São Paulo -CEP 56314-520, Petrolina, PE, Brazil.; Universidade Federal da Paraíba, Programa de Pós-Graduação em Ciência e Tecnologia dos Alimentos, Castelo Branco III - CEP 58059-900, João Pessoa, PB, Brazil..
| | - Larissa Iris da Silva Monteiro
- Universidade Federal da Paraíba, Programa de Pós-Graduação em Ciência e Tecnologia dos Alimentos, Castelo Branco III - CEP 58059-900, João Pessoa, PB, Brazil..
| | - Ana Júlia de Brito Araújo Carvalho
- Instituto Federal do Sertão Pernambucano, Campus Petrolina, Departamento de Tecnologia em Alimentos, - Laboratório de Tecnologia de Bebidas, Jardim São Paulo -CEP 56314-520, Petrolina, PE, Brazil..
| | - Débora Costa Bastos
- Empresa Brasileira de Pesquisa Agropecuária - Embrapa Semiárido. Rodovia BR 428, Km 152, CP 23, CEP 56302-970, Petrolina, PE, Brazil..
| | | | - Marciane Magnani
- Laboratory of Microbial Process in Foods, Department of Food Engineering, Federal University of Paraíba, João Pessoa, Brazil
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Hurkul MM, Cetinkaya A, Kaya SI, Yayla S, Ozkan SA. Investigation of Health Effects of Major Phenolic Compounds in Foods: Extraction Processes, Analytical Approaches and Applications. Crit Rev Anal Chem 2024:1-35. [PMID: 38650305 DOI: 10.1080/10408347.2024.2336981] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/25/2024]
Abstract
The escalating costs of healthcare services and a growing awareness of personal health responsibilities have led individuals to explore natural methods alongside conventional medicines for health improvement and disease prevention. The aging global population is experiencing increased health needs, notably related to conditions like diabetes, heart disease, and hypertension. Lifestyle-related diseases, poor dietary habits, and sedentary lifestyles underscore the importance of foods containing nutrients that can aid in preventing and managing these diseases. Phenolic compounds, a fundamental group of phytochemicals, are prominent in the chemical diversity of the natural world and are abundant in functional foods. Widely distributed in various plant parts, these compounds exhibit important functional and sensory properties, including color, taste, and aroma. Their diverse functionalities, particularly antioxidant activity, play a crucial role in mitigating cellular oxidative stress, potentially reducing damage associated with serious health issues such as cardiovascular disease, neurodegenerative disea23ses, and cancer. Phenolic compounds exist in different forms, some combined with glycosides, impacting their biological effects and absorption. Approximately 8000 polyphenols isolated from plants offer significant potential for natural medicines and nutritional supplements. Therefore, their extraction process and selective and sensitive food determination are very important. This review focuses on the extraction processes, analytical methods, and health effects of major phenolic compounds in foods. The examination encompasses a comprehensive analysis of analytical approaches and their applications in elucidating the presence and impact of these compounds on human health.
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Affiliation(s)
- M Mesud Hurkul
- Department of Pharmaceutical Botany, Faculty of Pharmacy, Ankara University, Ankara, Turkey
| | - Ahmet Cetinkaya
- Department of Analytical Chemistry, Faculty of Pharmacy, Ankara University, Ankara, Turkey
| | - S Irem Kaya
- Department of Analytical Chemistry, Gulhane Faculty of Pharmacy, University of Health Sciences, Ankara, Turkey
| | - Seyda Yayla
- Department of Pharmaceutical Botany, Faculty of Pharmacy, Ankara University, Ankara, Turkey
- Graduate School of Health Sciences, Ankara University, Ankara, Turkey
| | - Sibel A Ozkan
- Department of Analytical Chemistry, Faculty of Pharmacy, Ankara University, Ankara, Turkey
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Custodio-Mendoza JA, Aktaş H, Zalewska M, Wyrwisz J, Kurek MA. A Review of Quantitative and Topical Analysis of Anthocyanins in Food. Molecules 2024; 29:1735. [PMID: 38675555 PMCID: PMC11051960 DOI: 10.3390/molecules29081735] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2024] [Revised: 04/09/2024] [Accepted: 04/10/2024] [Indexed: 04/28/2024] Open
Abstract
Anthocyanins, a subclass of flavonoids known for their vibrant colors and health-promoting properties, are pivotal in the nutritional science and food industry. This review article delves into the analytical methodologies for anthocyanin detection and quantification in food matrices, comparing quantitative and topical techniques. Quantitative methods, including High-performance Liquid Chromatography (HPLC) and Mass Spectrometry (MS), offer precise quantification and profiling of individual anthocyanins but require sample destruction, limiting their use in continuous quality control. Topical approaches, such as Near-infrared Spectroscopy (NIR) and hyperspectral imaging, provide rapid, in situ analysis without compromising sample integrity, ideal for on-site food quality assessment. The review highlights the advancements in chromatographic techniques, particularly Ultra-high-performance Liquid Chromatography (UHPLC) coupled with modern detectors, enhancing resolution and speed in anthocyanin analysis. It also emphasizes the growing importance of topical techniques in the food industry for their efficiency and minimal sample preparation. By examining the strengths and limitations of both analytical realms, this article aims to shed light on current challenges and prospective advancements, providing insights into future research directions for improving anthocyanin analysis in foods.
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Affiliation(s)
| | | | | | | | - Marcin A. Kurek
- Department of Technique and Food Development, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences (WULS-SGGW), 02-776 Warsaw, Poland; (J.A.C.-M.); (H.A.); (M.Z.); (J.W.)
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Clarke S, Bosman G, du Toit W, Aleixandre‐Tudo JL. White wine phenolics: current methods of analysis. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:7-25. [PMID: 35821577 PMCID: PMC9796155 DOI: 10.1002/jsfa.12120] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 03/24/2022] [Revised: 07/07/2022] [Accepted: 07/13/2022] [Indexed: 06/15/2023]
Abstract
White wine phenolic analyses are less common in the literature than analyses of red wine phenolics. Analytical techniques for white wine phenolic analyses using spectrophotometric, chromatographic, spectroscopic, and electrochemical methods are reported. The interest of research in this area combined with the advances in technology aimed at the winemaking industry are promoting the establishment of novel approaches for identifying, quantifying, and classifying phenolic compounds in white wine. This review article provides an overview of the current research into white wine phenolics through a critical discussion of the analytical methods employed. © 2022 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
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Affiliation(s)
- Sarah Clarke
- South African Grape and Wine Research Institute (SAGWRI), Department of Viticulture and OenologyStellenbosch UniversityStellenboschSouth Africa
| | - Gurthwin Bosman
- Department of PhysicsStellenbosch UniversityStellenboschSouth Africa
| | - Wessel du Toit
- South African Grape and Wine Research Institute (SAGWRI), Department of Viticulture and OenologyStellenbosch UniversityStellenboschSouth Africa
| | - Jose Luis Aleixandre‐Tudo
- South African Grape and Wine Research Institute (SAGWRI), Department of Viticulture and OenologyStellenbosch UniversityStellenboschSouth Africa
- Instituto de Ingeniería de Alimentos para el Desarrollo (IIAD), Departamento de Tecnología de AlimentosUniversidad Politécnica de ValenciaValenciaSpain
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Junges CH, Guerra CC, Canedo-Reis NAP, Gomes AA, Ferrão MF. Discrimination of whole grape juice using fluorescence spectroscopy data with linear discriminant analysis coupled to genetic and ant colony optimisation algorithms. ANALYTICAL METHODS : ADVANCING METHODS AND APPLICATIONS 2023; 15:187-195. [PMID: 36514991 DOI: 10.1039/d2ay01636b] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/17/2023]
Abstract
In this study, a new approach was developed for classifying grape juices produced in Brazil using unfolded excitation-emission matrix (EEM) fluorescence spectroscopy and chemometrics, with respect to the agricultural production system, namely the conventional or organic agricultural one. Linear discriminant analysis (LDA) coupled to ant colony optimisation (ACO) and the genetic algorithm (GA) were used to select a more effective subset of variables to discriminate grape juice samples. The best results demonstrated highly efficient classification of grape juice samples according to a conventional or organic production process with an accuracy rate of up to 97% for the models and 94% in the prediction of these classes for samples external to the model. The models showed high selectivity and sensitivity with a rate of up to 100% for the training and test datasets, in addition to determining the most significant variables that explain the separation of classes. The proposed method proves to be viable, as it is fast and requires minimal sample preparation, allowing quality control in the food industry.
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Affiliation(s)
- Carlos H Junges
- Laboratório de Quimiometria e Instrumentação Analítica (LAQIA), Instituto de Química, Universidade Federal do Rio Grande do Sul (UFRGS), Avenida Bento Gonçalves, 9500, Porto Alegre, Rio Grande do Sul (RS), CEP 91501-970, Brazil.
| | - Celito C Guerra
- Laboratório de Cromatografia e Espectrometria de Massas (LACEM), Unidade Uva e Vinho, Empresa Brasileira de Pesquisa Agropecuária (EMBRAPA), Rua Livramento, 515, Bento Gonçalves, Rio Grande do Sul, Brazil
| | - Natalia A P Canedo-Reis
- Programa de Pós-Graduação em Ciências Farmacêuticas, Faculdade de Farmácia, Universidade Federal do Rio Grande do Sul, Avenida Ipiranga, 2752, Porto Alegre, Rio Grande do Sul, CEP 90610-000, Brazil
| | - Adriano A Gomes
- Laboratório de Quimiometria e Instrumentação Analítica (LAQIA), Instituto de Química, Universidade Federal do Rio Grande do Sul (UFRGS), Avenida Bento Gonçalves, 9500, Porto Alegre, Rio Grande do Sul (RS), CEP 91501-970, Brazil.
| | - Marco F Ferrão
- Laboratório de Quimiometria e Instrumentação Analítica (LAQIA), Instituto de Química, Universidade Federal do Rio Grande do Sul (UFRGS), Avenida Bento Gonçalves, 9500, Porto Alegre, Rio Grande do Sul (RS), CEP 91501-970, Brazil.
- Instituto Nacional de Ciência e Tecnologia-Bioanalítica (INCT-Bioanalítica), Cidade Universitária Zeferino Vaz, s/n, Campinas, São Paulo (SP), CEP 13083-970, Brazil
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Bendaali Y, Vaquero C, González C, Morata A. Contribution of Grape Juice to Develop New Isotonic Drinks With Antioxidant Capacity and Interesting Sensory Properties. Front Nutr 2022; 9:890640. [PMID: 35747267 PMCID: PMC9209765 DOI: 10.3389/fnut.2022.890640] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2022] [Accepted: 05/04/2022] [Indexed: 11/13/2022] Open
Abstract
Nowadays, the sector of isotonic beverages has developed its market based on fruit juices that provide a sports drink with antioxidant and biological activities in addition to their principal role of rehydration and replacement of minerals and carbohydrates during physical exercise. Consumption of grape juice is increasing worldwide because of its sensory characteristics and nutritional value. It contains mainly water, sugars, organic acids, and phenolic compounds. Phenolic compounds play a major role in prevention of various diseases through their biological activities linked to antioxidant, anti-inflammation, anticancer, anti-aging, antimicrobial, and cardioprotective properties. Several studies have demonstrated that grape juice is able to improve performances of antioxidant activity, protect against oxidative damage, and reduce inflammation during sports activities. Polyphenol content also provides a great sensory profile, mainly color which is an important indicator for consumers when choosing beverage products. The contribution of grape juice through its nutritional value and sensory properties makes it an alternative for the development of a new isotonic drink that will be a novel and healthy product in the field of healthy beverages.
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Dursun Capar T, Inanir C, Cimen F, Ekici L, Yalcin H. Black garlic fermentation with green tea extract reduced HMF and improved bioactive properties: optimization study with response surface methodology. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-021-01247-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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Kavaz Yüksel A, Dikici E, Yüksel M, Işık M, Tozoğlu F, Köksal E. Phytochemical, phenolic profile, antioxidant, anticholinergic and antibacterial properties of Epilobium angustifolium (Onagraceae). JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-01050-1] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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