1
|
Noreen S, Tufail T, Bader Ul Ain H, Ali A, Aadil RM, Nemat A, Manzoor MF. Antioxidant activity and phytochemical analysis of fennel seeds and flaxseed. Food Sci Nutr 2023; 11:1309-1317. [PMID: 36911814 PMCID: PMC10003022 DOI: 10.1002/fsn3.3165] [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: 08/30/2022] [Revised: 11/16/2022] [Accepted: 11/22/2022] [Indexed: 01/26/2023] Open
Abstract
Natural herbs are now receiving more attention due to the growing demand for their antioxidant properties. This study compared flaxseed and fennel seeds for their nutritional composition, bioactive moieties, and antioxidant activity-the study comprised two different phases. According to methods, phase I analyzed flaxseed and fennel seeds for proximate composition, mineral profile, dietary fiber, and amino acid content. In phase II, seeds were extracted using three different solvents, i.e., ethanol 80%, acetone 80%, and distilled water, to probe the total phenolic and flavonoid content. Antioxidant activity was measured using DPPH and a FRAP in the final phase. Current study revealed that flaxseed had higher protein (17.33 ± 0.02%), fat content (36.76 ± 0.02%), potassium (763.66 ± 4.04 mg/100 g), iron (5.13 ± 0.03 mg/100 g), phosphorus (581.46 ± 4.07 mg/100 g), magnesium (406.60 ± 5.12 mg/100 g), and zinc (3.30 ± 0.49 mg/100 g), respectively. In fennel seed, high dietary fiber (53.2 ± 0.01 g/100 mg), calcium, manganese, and sodium (588.93 ± 7.77, 20.30 ± 0.95, and 57.34 ± 0.33 mg/100 g, respectively) were found. Acetone showed better extraction efficiency than acetone, ethanol, and distilled water. Moreover, acetone flaxseed extract showed higher total phenolic content (84.13 ± 7.73 mgGAE/g), flavonoid content (5.11 ± 1.50 mgQE/g), and FRAP (5031 ± 15.92 μMFe2+/g) than fennel seed extract. This study showed that, among both herbs, flaxseed extract may have pharmacological potential in preventing illnesses and may be suggested for use in the food industry as a natural antioxidant.
Collapse
Affiliation(s)
- Sana Noreen
- University Institute of Diet and Nutritional Sciences The University of Lahore Lahore Pakistan
| | - Tabussam Tufail
- University Institute of Diet and Nutritional Sciences The University of Lahore Lahore Pakistan
| | - Huma Bader Ul Ain
- University Institute of Diet and Nutritional Sciences The University of Lahore Lahore Pakistan
| | - Anwar Ali
- Department of Epidemiology and Health Statistics, Xiangya School of Public Health Central South University Changsha China
| | - Rana Muhammad Aadil
- National Institute of Food Science and Technology University of Agriculture Faisalabad Pakistan
| | - Arash Nemat
- Department of Microbiology Kabul University of Medical Sciences Kabul Afghanistan
| | - Muhammad Faisal Manzoor
- Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing Foshan University Foshan China.,School of Food Science and Engineering South China University of Technology Guangzhou China
| |
Collapse
|
2
|
Gai F, Janiak MA, Sulewska K, Peiretti PG, Karamać M. Phenolic Compound Profile and Antioxidant Capacity of Flax ( Linum usitatissimum L.) Harvested at Different Growth Stages. Molecules 2023; 28:molecules28041807. [PMID: 36838795 PMCID: PMC9960924 DOI: 10.3390/molecules28041807] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2023] [Revised: 02/09/2023] [Accepted: 02/10/2023] [Indexed: 02/17/2023] Open
Abstract
The profile of phenolic compounds changes during the growth of a plant and this change affects its antioxidant potential. The aim of this research has been to find the growth stage of flax with the highest antioxidant capacity, and to determine the phenolic compounds responsible for such a capacity. Flax was harvested in six growth stages: from stem extension to mature seeds. The phenolic compounds were identified using LC-TOF-MS and quantified in an extract and in the fresh matter (FM) of each growth stage. The radical scavenging activity against ABTS•+ and DPPH•, the ferric-reducing antioxidant power (FRAP), and the antioxidant activity in the β-carotene-linoleic acid emulsion system were determined. Mono- and di-C-glycosyl flavones were found to be the most abundant phenolics of the aerial parts of flax, which also showed the highest content of isoorientin (210-538 µg/g FM). Coniferin, its derivative, and hydroxycinnamic acid derivatives were also detected. The plant was richer in flavone C-glycosides from stem extension to seed ripening (1105-1413 µg/g FM) than at the mature seed stage (557 µg/g FM). Most of the individual flavone C-glycoside contents in the extracts decreased when increasingly older plants were considered; however, the isoorientin content did not change significantly from the steam extension to the seed ripening stages. The antiradical activity against ABTS•+ and FRAP was higher for the aerial parts of the flax harvested at the flowering, brown capsule, and seed ripening stages, mainly due to the presence of flavone C-glycosides. The oxidation of β-carotene-linoleic acid emulsion was instead inhibited more effectively by the extracts from plants at the brown capsule and mature seed stages. Coniferin and its derivative were significantly involved in this activity. The extracts from the aerial parts of the flax harvested from flowering to seed ripening could be a valuable source of flavone C-glycosides for use as nutraceuticals and components of functional foods.
Collapse
Affiliation(s)
- Francesco Gai
- Institute of Sciences of Food Production, National Research Council, Largo Paolo Braccini 2, 10095 Grugliasco, Italy
| | - Michał A. Janiak
- Department of Chemical and Physical Properties of Food, Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, Tuwima 10, 10-748 Olsztyn, Poland
| | - Katarzyna Sulewska
- Department of Chemical and Physical Properties of Food, Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, Tuwima 10, 10-748 Olsztyn, Poland
| | - Pier Giorgio Peiretti
- Institute of Sciences of Food Production, National Research Council, Largo Paolo Braccini 2, 10095 Grugliasco, Italy
| | - Magdalena Karamać
- Department of Chemical and Physical Properties of Food, Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, Tuwima 10, 10-748 Olsztyn, Poland
- Correspondence:
| |
Collapse
|
3
|
Zhang T, Zhang Z, Wang X. Composition and Antioxidant Ability of Extract from Different Flaxseed Cakes and Its Application in Flaxseed Oil. J Oleo Sci 2023; 72:59-67. [PMID: 36504188 DOI: 10.5650/jos.ess22181] [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: 12/14/2022] Open
Abstract
In this research, extracts from five flaxseed cakes (hot-pressed cake (HPC), cold-pressed cake (CPC), n-hexane extracted cake (HEC), supercritical CO2 extracted cake (SCEC) and subcritical n-butane extracted cake (SBEC)) were analyzed for the contents of total phenolic, total flavonoid and antioxidant ability. At the same time, the antioxidant capacity of HPC extract and synthetic butylated hydroxyanisole (BHA) in the oxidative evolution of flaxseed oil was compared by accelerated storage experiment (8 days at 65°C). The results showed that compared with other flaxseed cake extract, the extract of HPC contained the highest content of total phenolic (78.01 mg GAE/g extract) and total flavonoid (2.73 mg RE/g extract), and showed the strongest antioxidant ability on DPPH, ABTS FRAP and total reducing power assay. We also found that different concentrations (800, 1000, 2000 ppm) of flaxseed cake extract could significantly slow down the oxidation of flaxseed oil during storage at 65°C, and the antioxidant effect strengthened with the increase of extract dosage. The antioxidant effect of the 2000 ppm extract was higher than that of 200 ppm BHA. The results indicated that flaxseed cake extract could effectively inhibit the oxidation of flaxseed oil and was a good substitute for synthetic antioxidants in oil industry.
Collapse
Affiliation(s)
- Tianfeng Zhang
- College of Food Science and Technology, Henan University of Technology
| | - Zhenshan Zhang
- College of Food Science and Technology, Henan University of Technology
| | - Xuede Wang
- College of Food Science and Technology, Henan University of Technology
| |
Collapse
|
4
|
Yang Q, Wang Z, Chen X, Guo Z, Wen L, Kan J. Evaluation of bitter compounds in Zanthoxylum schinifolium Sieb. et Zucc. by instrumental and sensory analyses. Food Chem 2022; 390:133180. [DOI: 10.1016/j.foodchem.2022.133180] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2021] [Revised: 04/30/2022] [Accepted: 05/05/2022] [Indexed: 11/04/2022]
|
5
|
Patyra A, Kołtun-Jasion M, Jakubiak O, Kiss AK. Extraction Techniques and Analytical Methods for Isolation and Characterization of Lignans. PLANTS 2022; 11:plants11172323. [PMID: 36079704 PMCID: PMC9460740 DOI: 10.3390/plants11172323] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 08/03/2022] [Revised: 08/30/2022] [Accepted: 08/31/2022] [Indexed: 11/16/2022]
Abstract
Lignans are a group of natural polyphenols present in medicinal plants and in plants which are a part of the human diet for which more and more pharmacological activities, such as antimicrobial, anti-inflammatory, hypoglycemic, and cytoprotective, are being reported. However, it is their cytotoxic activities that are best understood and which have shed light on this group. Two anticancer drugs, etoposide, and teniposide, were derived from a potent cytotoxic agent—podophyllotoxin from the roots of Podophyllum peltatum. The evidence from clinical and observational studies suggests that human microbiota metabolites (enterolactone, enterodiol) of dietary lignans (secoisolariciresinol, pinoresinol, lariciresinol, matairesinol, syringaresinol, medioresinol, and sesamin) are associated with a reduced risk of some hormone-dependent cancers. The biological in vitro, pharmacological in vivo investigations, and clinical studies demand significant amounts of pure compounds, as well as the use of well-defined and standardized extracts. That is why proper extract preparation, optimization of lignan extraction, and identification are crucial steps in the development of lignan use in medicine. This review focuses on lignan extraction, purification, fractionation, separation, and isolation methods, as well as on chromatographic, spectrometric, and spectroscopic techniques for their qualitative and quantitative analysis.
Collapse
Affiliation(s)
- Andrzej Patyra
- Department of Pharmacognosy and Molecular Basis of Phytotherapy, Medical University of Warsaw, 02-097 Warsaw, Poland
- Doctoral School, Medical University of Warsaw, 02-091 Warsaw, Poland
- Institut des Biomolécules Max Mousseron, Université de Montpellier, CNRS, ENSCM, 34293 Montpellier, France
- Correspondence: (A.P.); (A.K.K.); Tel.: +48-662-11-77-90 (A.P.); +48-511-13-98-03 (A.K.K.)
| | - Małgorzata Kołtun-Jasion
- Department of Pharmacognosy and Molecular Basis of Phytotherapy, Medical University of Warsaw, 02-097 Warsaw, Poland
| | - Oktawia Jakubiak
- Department of Pharmacognosy and Molecular Basis of Phytotherapy, Medical University of Warsaw, 02-097 Warsaw, Poland
| | - Anna Karolina Kiss
- Department of Pharmacognosy and Molecular Basis of Phytotherapy, Medical University of Warsaw, 02-097 Warsaw, Poland
- Correspondence: (A.P.); (A.K.K.); Tel.: +48-662-11-77-90 (A.P.); +48-511-13-98-03 (A.K.K.)
| |
Collapse
|
6
|
Mueed A, Shibli S, Jahangir M, Jabbar S, Deng Z. A comprehensive review of flaxseed ( Linum usitatissimum L.): health-affecting compounds, mechanism of toxicity, detoxification, anticancer and potential risk. Crit Rev Food Sci Nutr 2022; 63:11081-11104. [PMID: 35833457 DOI: 10.1080/10408398.2022.2092718] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Flaxseed consumption (Linum usitatissimum L.) has increased due to its potential health benefits, such as protection against inflammation, diabetes, cancer, and cardiovascular diseases. However, flaxseeds also contains various anti-nutritive and toxic compounds such as cyanogenic glycosides, and phytic acids etc. In this case, the long-term consumption of flaxseed may pose health risks due to these non-nutritional substances, which may be life threatening if consumed in high doses, although if appropriately utilized these may prevent/treat various diseases by preventing/inhibiting and or reversing the toxicity induced by other compounds. Therefore, it is necessary to remove or suppress the harmful and anti-nutritive effects of flaxseeds before these are utilized for large-scale as food for human consumption. Interestingly, the toxic compounds of flaxseed also undergoes biochemical detoxification in the body, transforming into less toxic or inactive forms like α-ketoglutarate cyanohydrin etc. However, such detoxification is also a challenge for the development, scalability, and real-time quantification of these bioactive substances. This review focuses on the health affecting composition of flaxseed, along with health benefits and potential toxicity of its components, detoxification methods and mechanisms with evidence supported by animal and human studies.
Collapse
Affiliation(s)
- Abdul Mueed
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, China
| | - Sahar Shibli
- Food Science Research Institute, National Agriculture Research Center, Islamabad, Pakistan
| | - Muhammad Jahangir
- Department of Food Science & Technology, The University of Haripur, Haripur, Khyber-Pakhtunkhwa, Pakistan
| | - Saqib Jabbar
- Food Science Research Institute, National Agriculture Research Center, Islamabad, Pakistan
| | - Zeyuan Deng
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, China
| |
Collapse
|
7
|
Taglieri I, Bedini S, Zinnai A, Sanmartin C, Conti B, Farina P, Chiriboga Ortega RD, De Leo M, Braca A, Tavarini S, Venturi F. Effects of flaxseed cake fortification on bread shelf life, and its possible use as feed for Tenebrio molitor larvae in a circular economy: preliminary results. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:1736-1743. [PMID: 34403496 DOI: 10.1002/jsfa.11491] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/24/2021] [Revised: 07/12/2021] [Accepted: 08/17/2021] [Indexed: 06/13/2023]
Abstract
BACKGROUND Bread represents a significant share of food waste worldwide. The extension of the bread shelf life together with innovative systems of food waste treatment might decrease waste biomass decay, the need for transportation, and the need for storage. In recent years, insects have been selected as a valuable tool for food waste treatment owing to their capability to transform low-value food waste into biomass with high nutritional value. Bakery wastes can be used profitably for this purpose. This work had two objectives: (i) to measure the impact of flaxseed cake fortification on bread shelf life depending on the leavening agent (baker's yeast vs sourdough); (ii) to evaluate the possible reuse of the stale bread fortified with flaxseed cake for Tenebrio molitor rearing. RESULTS Our results showed that fortification seemed to slow the hardening rate of bread, particularly if baker's yeast was used. The time necessary for mold to appear in sourdough bread doubled (from 2 to 4 days). The addition of flaxseed cake to the recipe determined an increase of its scrap consumption by T. molitor larvae. We also observed a significant increase in the body mass of the T. molitor larvae fed with bread obtained with the brewer's yeast with respect to larvae fed with the sourdough. CONCLUSION Taken together, these preliminary data can indicate that sourdough bread fortified with 5% of flaxseed cake can represent a promising tool to reduce food waste and to recycle bread scraps by a novel zero-waste approach. © 2021 Society of Chemical Industry.
Collapse
Affiliation(s)
- Isabella Taglieri
- Department of Agriculture, Food and Environment, University of Pisa, Pisa, Italy
| | - Stefano Bedini
- Department of Agriculture, Food and Environment, University of Pisa, Pisa, Italy
| | - Angela Zinnai
- Department of Agriculture, Food and Environment, University of Pisa, Pisa, Italy
- Interdepartmental Research Center, Nutraceuticals and Food for Health, University of Pisa, Pisa, Italy
- CISUP, Centre for Instrumentation Sharing, Pisa, Italy
| | - Chiara Sanmartin
- Department of Agriculture, Food and Environment, University of Pisa, Pisa, Italy
- Interdepartmental Research Center, Nutraceuticals and Food for Health, University of Pisa, Pisa, Italy
| | - Barbara Conti
- Department of Agriculture, Food and Environment, University of Pisa, Pisa, Italy
| | - Priscilla Farina
- Department of Agriculture, Food and Environment, University of Pisa, Pisa, Italy
| | | | - Marinella De Leo
- Interdepartmental Research Center, Nutraceuticals and Food for Health, University of Pisa, Pisa, Italy
- CISUP, Centre for Instrumentation Sharing, Pisa, Italy
- Department of Pharmacy, University of Pisa, Pisa, Italy
| | - Alessandra Braca
- Interdepartmental Research Center, Nutraceuticals and Food for Health, University of Pisa, Pisa, Italy
- CISUP, Centre for Instrumentation Sharing, Pisa, Italy
- Department of Pharmacy, University of Pisa, Pisa, Italy
| | - Silvia Tavarini
- Department of Agriculture, Food and Environment, University of Pisa, Pisa, Italy
- Interdepartmental Research Center, Nutraceuticals and Food for Health, University of Pisa, Pisa, Italy
| | - Francesca Venturi
- Department of Agriculture, Food and Environment, University of Pisa, Pisa, Italy
- Interdepartmental Research Center, Nutraceuticals and Food for Health, University of Pisa, Pisa, Italy
- CISUP, Centre for Instrumentation Sharing, Pisa, Italy
| |
Collapse
|
8
|
Amygdalin: Toxicity, Anticancer Activity and Analytical Procedures for Its Determination in Plant Seeds. Molecules 2021; 26:molecules26082253. [PMID: 33924691 PMCID: PMC8069783 DOI: 10.3390/molecules26082253] [Citation(s) in RCA: 31] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2021] [Revised: 03/26/2021] [Accepted: 04/08/2021] [Indexed: 02/07/2023] Open
Abstract
Amygdalin (d-Mandelonitrile 6-O-β-d-glucosido-β-d-glucoside) is a natural cyanogenic glycoside occurring in the seeds of some edible plants, such as bitter almonds and peaches. It is a medically interesting but controversial compound as it has anticancer activity on one hand and can be toxic via enzymatic degradation and production of hydrogen cyanide on the other hand. Despite numerous contributions on cancer cell lines, the clinical evidence for the anticancer activity of amygdalin is not fully confirmed. Moreover, high dose exposures to amygdalin can produce cyanide toxicity. The aim of this review is to present the current state of knowledge on the sources, toxicity and anticancer properties of amygdalin, and analytical methods for its determination in plant seeds.
Collapse
|
9
|
Abd Aziz NA, Hasham R, Sarmidi MR, Suhaimi SH, Idris MKH. A review on extraction techniques and therapeutic value of polar bioactives from Asian medicinal herbs: Case study on Orthosiphon aristatus, Eurycoma longifolia and Andrographis paniculata. Saudi Pharm J 2021; 29:143-165. [PMID: 33679177 PMCID: PMC7910186 DOI: 10.1016/j.jsps.2020.12.016] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/17/2020] [Accepted: 12/31/2020] [Indexed: 12/20/2022] Open
Abstract
Medicinal plants have gained much interest in the prevention and treatment of common human disease such as cold and fever, hypertension and postpartum. Bioactive compounds from medicinal plants were synthesised using effective extraction methods which have important roles in the pharmaceutical product development. Orthosiphon aristatus (OA), Eurycoma longifolia (EL) and Andrographis paniculata (AP) are among popular medicinal herbs in Southeast Asia. The major compounds for these medicinal plants are polar bioactive compounds (rosmarinic acid, eurycomanone and andrographolide) which have multiple benefits to human health. The bioactive compounds are used as a drug to function against a variety of diseases with the support of scientific evidence. This paper was intended to prepare a complete review about the extraction techniques (e.g. OA, EL and AP) of these medicinal plants based on existing studies and scientific works. Suitable solvents and techniques to obtain their major bioactive compounds and their therapeutic potentials were discussed.
Collapse
Affiliation(s)
- Nur Amanina Abd Aziz
- Institute of Bioproduct Development, Universiti Teknologi Malaysia, 81310 Johor Bahru, Johor, Malaysia.,School of Chemical and Energy Engineering, Faculty of Engineering, Universiti Teknologi Malaysia, 81310 Johor Bahru, Johor, Malaysia
| | - Rosnani Hasham
- Institute of Bioproduct Development, Universiti Teknologi Malaysia, 81310 Johor Bahru, Johor, Malaysia.,School of Chemical and Energy Engineering, Faculty of Engineering, Universiti Teknologi Malaysia, 81310 Johor Bahru, Johor, Malaysia
| | - Mohamad Roji Sarmidi
- School of Chemical and Energy Engineering, Faculty of Engineering, Universiti Teknologi Malaysia, 81310 Johor Bahru, Johor, Malaysia.,Phyto Biznet Sdn Bhd, UTM-MTDC Technology Centre, Technovation Park, Universiti Teknologi Malaysia, 81300 Johor Bahru, Johor, Malaysia
| | - Siti Hasyimah Suhaimi
- Institute of Bioproduct Development, Universiti Teknologi Malaysia, 81310 Johor Bahru, Johor, Malaysia.,School of Chemical and Energy Engineering, Faculty of Engineering, Universiti Teknologi Malaysia, 81310 Johor Bahru, Johor, Malaysia
| | - Mohamad Khairul Hafiz Idris
- Institute of Bioproduct Development, Universiti Teknologi Malaysia, 81310 Johor Bahru, Johor, Malaysia.,School of Chemical and Energy Engineering, Faculty of Engineering, Universiti Teknologi Malaysia, 81310 Johor Bahru, Johor, Malaysia
| |
Collapse
|
10
|
Tavarini S, De Leo M, Matteo R, Lazzeri L, Braca A, Angelini LG. Flaxseed and Camelina Meals as Potential Sources of Health-Beneficial Compounds. PLANTS 2021; 10:plants10010156. [PMID: 33466939 PMCID: PMC7830963 DOI: 10.3390/plants10010156] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/23/2020] [Revised: 01/10/2021] [Accepted: 01/12/2021] [Indexed: 12/16/2022]
Abstract
Seed meals and cakes, deriving from minor oilseed crops, represent interesting co-products for the presence of a high content of proteins and bioactive compounds that could be successfully explored as valuable plant-derived feedstocks for food and non-food purposes. In this contest, flaxseed (Linum usitatissimum L.) and camelina (Camelina sativa (L.) Crantz) are becoming increasingly important in the health food market as functional foods and cosmetic ingredients. Thus, this study aimed to evaluate the effect of genetic characteristics and cultivation sites on the chemical features of seed meals deriving from two flaxseed varieties (Sideral and Buenos Aires) and a camelina cultivar (Italia), cultivated in Central and Northern Italy (Pisa and Bologna). The content of total phenols and flavonoids, seed oil, proteins and fatty acids have been evaluated, together with the chemical profiles of flaxseed and camelina meals. In addition, radical-scavenging activity has been investigated. All the examined seed meals resulted as rich in bioactive compounds. In particular, flaxseed meal is a good source of the lignan secoisolariciresinol diglucoside (SDG) and hydroxycinnamic acid glucosides, while camelina meal contains glucosinolates and quercetin glycosides. Furthermore, all extracts exhibited a very strong radical-scavenging activity, that make these plant-derived products interesting sources for food or cosmetic ingredients with health outcomes.
Collapse
Affiliation(s)
- Silvia Tavarini
- Department of Agricultural, Food and Environment, University of Pisa, 56124 Pisa, Italy; (S.T.); (L.G.A.)
- Research Centre for Nutraceutical and Healthy Foods “NUTRAFOOD”, University of Pisa, 56124 Pisa, Italy;
| | - Marinella De Leo
- Research Centre for Nutraceutical and Healthy Foods “NUTRAFOOD”, University of Pisa, 56124 Pisa, Italy;
- Department of Pharmacy, University of Pisa, 56126 Pisa, Italy
| | - Roberto Matteo
- Council for Agricultural Research and Economics (CREA), Research Centre for Cereal and Industrial Crops, 40129 Bologna, Italy; (R.M.); (L.L.)
| | - Luca Lazzeri
- Council for Agricultural Research and Economics (CREA), Research Centre for Cereal and Industrial Crops, 40129 Bologna, Italy; (R.M.); (L.L.)
| | - Alessandra Braca
- Research Centre for Nutraceutical and Healthy Foods “NUTRAFOOD”, University of Pisa, 56124 Pisa, Italy;
- Department of Pharmacy, University of Pisa, 56126 Pisa, Italy
- Correspondence: ; Tel.: +39-050-2219688
| | - Luciana G. Angelini
- Department of Agricultural, Food and Environment, University of Pisa, 56124 Pisa, Italy; (S.T.); (L.G.A.)
- Research Centre for Nutraceutical and Healthy Foods “NUTRAFOOD”, University of Pisa, 56124 Pisa, Italy;
| |
Collapse
|
11
|
Pham LB, Wang B, Zisu B, Truong T, Adhikari B. Microencapsulation of flaxseed oil using polyphenol-adducted flaxseed protein isolate-flaxseed gum complex coacervates. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105944] [Citation(s) in RCA: 35] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
|
12
|
Waszkowiak K, Mikołajczak B. The Effect of Roasting on the Protein Profile and Antiradical Capacity of Flaxseed Meal. Foods 2020; 9:foods9101383. [PMID: 33008126 PMCID: PMC7599758 DOI: 10.3390/foods9101383] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2020] [Revised: 09/18/2020] [Accepted: 09/27/2020] [Indexed: 02/03/2023] Open
Abstract
Roasting is more and more often used as a pre-treatment of flaxseeds. However, the process can influence flaxseed proteins that may be crucial for their properties. The aim of this research was to study changes in the electrophoretic protein profile (SDS-PAGE) and the antiradical capacity of flaxseed meals after roasting. The roasting temperature (160, 180, and 200 °C) and flaxseed cultivars (golden and brown seed) were factors including in the study. The free (F-MRP) and bound-to-protein (B-MRP) Maillard reaction products were also analyzed. The most significant changes in the SDS-PAGE protein profiles of roasted seeds of each of the tested flax cultivars were observed for the 13 kDa protein fraction (decrease) and for the 19 kDa and 17 kDa fractions (increase). The research revealed a significant correlation between the roasting temperature and B-MRP content, and changes in the percentage share of those three protein fractions. The antiradical capacity of roasted flaxseeds decreased, as compared with untreated seeds. After roasting at 200 °C the antiradical capacity of flaxseeds improved slightly, probably due to the MRP formation, but it was still significantly lower than that of the raw seeds. The research provides novel information about key protein fractions that seem to be important changing during heat treatment.
Collapse
Affiliation(s)
- Katarzyna Waszkowiak
- Department of Gastronomy Science and Functional Foods, Faculty of Food Science and Nutrition, Poznan University of Life Sciences, Wojska Polskiego 31, 60-624 Poznań, Poland
- Correspondence: ; Tel.: +48-61-848-73-79
| | - Beata Mikołajczak
- Department of Meat Technology, Poznan University of Life Sciences, Wojska Polskiego 31, 60-624 Poznań, Poland;
| |
Collapse
|
13
|
Valanciene E, Jonuskiene I, Syrpas M, Augustiniene E, Matulis P, Simonavicius A, Malys N. Advances and Prospects of Phenolic Acids Production, Biorefinery and Analysis. Biomolecules 2020; 10:E874. [PMID: 32517243 PMCID: PMC7356249 DOI: 10.3390/biom10060874] [Citation(s) in RCA: 50] [Impact Index Per Article: 12.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2020] [Revised: 05/28/2020] [Accepted: 06/03/2020] [Indexed: 12/20/2022] Open
Abstract
Biotechnological production of phenolic acids is attracting increased interest due to their superior antioxidant activity, as well as other antimicrobial, dietary, and health benefits. As secondary metabolites, primarily found in plants and fungi, they are effective free radical scavengers due to the phenolic group available in their structure. Therefore, phenolic acids are widely utilised by pharmaceutical, food, cosmetic, and chemical industries. A demand for phenolic acids is mostly satisfied by utilising chemically synthesised compounds, with only a low quantity obtained from natural sources. As an alternative to chemical synthesis, environmentally friendly bio-based technologies are necessary for development in large-scale production. One of the most promising sustainable technologies is the utilisation of microbial cell factories for biosynthesis of phenolic acids. In this paper, we perform a systematic comparison of the best known natural sources of phenolic acids. The advances and prospects in the development of microbial cell factories for biosynthesis of these bioactive compounds are discussed in more detail. A special consideration is given to the modern production methods and analytics of phenolic acids.
Collapse
Affiliation(s)
| | | | | | | | | | | | - Naglis Malys
- Bioprocess Research Centre, Faculty of Chemical Technology, Kaunas University of Technology, Radvilėnų pl. 19, Kaunas LT-50254, Lithuania; (E.V.); (I.J.); (M.S.); (E.A.); (P.M.); (A.S.)
| |
Collapse
|
14
|
Safdar B, Pang Z, Liu X, Rashid MT, Jatoi MA. Structural and functional properties of raw and defatted flaxseed flour and degradation of cynogenic contents using different processing methods. J FOOD PROCESS ENG 2020. [DOI: 10.1111/jfpe.13406] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
Affiliation(s)
- Bushra Safdar
- Beijing Advance Innovation Center for Food Nutrition and Human HealthBeijing Technology and Business University Beijing China
- Beijing Engineering and Technology Research Center of Food Additives, School of Food and Chemical EngineeringBeijing Technology and Business University Beijing China
| | - Zhihua Pang
- Beijing Advance Innovation Center for Food Nutrition and Human HealthBeijing Technology and Business University Beijing China
- Beijing Engineering and Technology Research Center of Food Additives, School of Food and Chemical EngineeringBeijing Technology and Business University Beijing China
| | - Xinqi Liu
- Beijing Advance Innovation Center for Food Nutrition and Human HealthBeijing Technology and Business University Beijing China
- Beijing Engineering and Technology Research Center of Food Additives, School of Food and Chemical EngineeringBeijing Technology and Business University Beijing China
| | - Muhammad T. Rashid
- School of Food and Biological EngineeringJiangsu University Zhenjiang China
| | | |
Collapse
|
15
|
Waszkowiak K, Siger A, Rudzińska M, Bamber W. Effect of Roasting on Flaxseed Oil Quality and Stability. J AM OIL CHEM SOC 2020. [DOI: 10.1002/aocs.12352] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
Affiliation(s)
- Katarzyna Waszkowiak
- Faculty of Food Science and Nutrition, Department of Gastronomy Science and Functional FoodsPoznan University of Life Sciences Wojska Polskiego 31, Poznan 60‐624 Poland
| | - Aleksander Siger
- Faculty of Food Science and Nutrition, Department of Biochemistry and Food AnalysisPoznan University of Life Sciences Wojska Polskiego 31, Poznan 60‐624 Poland
| | - Magdalena Rudzińska
- Faculty of Food Science and Nutrition, Institute of Food Technology of Plant OriginPoznan University of Life Sciences Wojska Polskiego 31, Poznan 60‐624 Poland
| | - Weronika Bamber
- Faculty of Food Science and Nutrition, Department of Gastronomy Science and Functional FoodsPoznan University of Life Sciences Wojska Polskiego 31, Poznan 60‐624 Poland
| |
Collapse
|
16
|
Waszkowiak K, Mikołajczak B, Gliszczyńska‐Świgło A, Niedźwiedzińska K. Effect of thermal pre‐treatment on the phenolic and protein profiles and oil oxidation dynamics of golden flaxseeds. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14393] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
Affiliation(s)
- Katarzyna Waszkowiak
- Department of Gastronomy Science and Functional Foods Faculty of Food Science and Nutrition Poznan University of Life Sciences Wojska Polskiego 31 Poznan 60‐624 Poland
| | - Beata Mikołajczak
- Department of Meat Technology Faculty of Food Science and Nutrition Poznan University of Life Sciences Wojska Polskiego 31 Poznan 60‐624 Poland
| | - Anna Gliszczyńska‐Świgło
- Faculty of Commodity Science Poznan University of Economics and Business Niepodległości 10 61‐875 Poznan Poland
| | - Karina Niedźwiedzińska
- Department of Gastronomy Science and Functional Foods Faculty of Food Science and Nutrition Poznan University of Life Sciences Wojska Polskiego 31 Poznan 60‐624 Poland
| |
Collapse
|
17
|
Zhao M, Bergaentzlé M, Flieller A, Marchioni E. Development and validation of an ultra-high performance liquid chromatography-high resolution mass spectrometry method for simultaneous quantification of cyanogenic glycosides and secoisolariciresinol diglucoside in flaxseed (Linum usitatissimum L.). J Chromatogr A 2019; 1601:214-223. [PMID: 31076224 DOI: 10.1016/j.chroma.2019.04.072] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/17/2018] [Revised: 04/26/2019] [Accepted: 04/29/2019] [Indexed: 12/11/2022]
|
18
|
Pham LB, Wang B, Zisu B, Adhikari B. Complexation between flaxseed protein isolate and phenolic compounds: Effects on interfacial, emulsifying and antioxidant properties of emulsions. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.03.007] [Citation(s) in RCA: 60] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
|
19
|
Linseed Components Are More Effective Than Whole Linseed in Reversing Diet-Induced Metabolic Syndrome in Rats. Nutrients 2019; 11:nu11071677. [PMID: 31336561 PMCID: PMC6682963 DOI: 10.3390/nu11071677] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/21/2019] [Revised: 07/16/2019] [Accepted: 07/19/2019] [Indexed: 01/22/2023] Open
Abstract
Linseed is a dietary source of plant-based ω–3 fatty acids along with fiber as well as lignans including secoisolariciresinol diglucoside (SDG). We investigated the reversal of signs of metabolic syndrome following addition of whole linseed (5%), defatted linseed (3%), or SDG (0.03%) to either a high-carbohydrate, high-fat or corn starch diet for rats for the final eight weeks of a 16–week protocol. All interventions reduced plasma insulin, systolic blood pressure, inflammatory cell infiltration in heart, ventricular collagen deposition, and diastolic stiffness but had no effect on plasma total cholesterol, nonesterified fatty acids, or triglycerides. Whole linseed did not change the body weight or abdominal fat in obese rats while SDG and defatted linseed decreased abdominal fat and defatted linseed increased lean mass. Defatted linseed and SDG, but not whole linseed, improved heart and liver structure, decreased fat vacuoles in liver, and decreased plasma leptin concentrations. These results show that the individual components of linseed produce greater potential therapeutic responses in rats with metabolic syndrome than whole linseed. We suggest that the reduced responses indicate reduced oral bioavailability of the whole seeds compared to the components.
Collapse
|
20
|
Pham LB, Wang B, Zisu B, Adhikari B. Covalent modification of flaxseed protein isolate by phenolic compounds and the structure and functional properties of the adducts. Food Chem 2019; 293:463-471. [PMID: 31151635 DOI: 10.1016/j.foodchem.2019.04.123] [Citation(s) in RCA: 78] [Impact Index Per Article: 15.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/12/2018] [Revised: 04/27/2019] [Accepted: 04/30/2019] [Indexed: 10/26/2022]
Abstract
Covalent modification of flaxseed protein isolate by phenolic compounds including flaxseed polyphenols, ferulic acid, and hydroxytyrosol was studied under alkaline condition and in the presence of oxygen. The structure and function of the adducts was evaluated. The extent of covalent reaction and the physicochemical characteristics of flaxseed protein isolate-phenolic adducts were found to depend on the structure of the phenolic compounds. The decrease in free amino, thiol and tryptophan groups and increase in molecular weight were different. Crosslinks were found in flaxseed protein isolate-hydroxytyrosol adducts while ferulic acid and flaxseed polyphenols were unable to crosslink flaxseed proteins. The thermal stability and antioxidative capacity of the adducts were higher than those of flaxseed protein isolate. The structural conformation and hydrophobicity of the adducts were also found to depend on the nature of phenolic compounds. These adducts can be used in food formulations as natural antioxidants, emulsifiers and encapsulating shell materials.
Collapse
Affiliation(s)
- Loc Bao Pham
- School of Science, RMIT University, Melbourne, Vic 3028, Australia
| | - Bo Wang
- Nu-Mega Ingredients Pty Ltd, Brisbane, Qld 4109, Australia
| | - Bogdan Zisu
- Spraying Systems Co. Pty Ltd, Truganina, Vic 3029, Australia
| | - Benu Adhikari
- School of Science, RMIT University, Melbourne, Vic 3028, Australia.
| |
Collapse
|
21
|
Luo F, Fei X. Distribution and Antioxidant Activities of Free, Conjugated, and Insoluble-Bound Phenolics from Seven Species of the Genus Camellia. J AM OIL CHEM SOC 2018. [DOI: 10.1002/aocs.12172] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Fan Luo
- Research Institute of Subtropical Forestry; Chinese Academy of Forestry, No. 73 Big Bridge Road; Hangzhou 311400 P.R. China
| | - Xueqian Fei
- Research Institute of Subtropical Forestry; Chinese Academy of Forestry, No. 73 Big Bridge Road; Hangzhou 311400 P.R. China
| |
Collapse
|
22
|
Waszkowiak K, Mikołajczak B, Kmiecik D. Changes in oxidative stability and protein profile of flaxseeds resulting from thermal pre-treatment. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:5459-5469. [PMID: 29688575 DOI: 10.1002/jsfa.9090] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/24/2018] [Revised: 03/12/2018] [Accepted: 04/24/2018] [Indexed: 06/08/2023]
Abstract
BACKGROUND The oxidative stability of oilseeds is crucial for their technological/nutritional quality and shelf life. This research aimed to evaluate the effect of thermal pre-treatment (steaming and roasting under various time/temperature conditions) on flaxseed oil and protein stability. The monitoring of changes in oil oxidation in situ and protein profiles (SDS-PAGE) and analysis of the antiradical activity of ethanolic and aqueous fractions were included in the study. RESULTS Flaxseed stability during storage was considerably affected by thermal pre-treatment conditions. Dynamics of oil oxidation was accelerated at 160 °C and 180 °C but slowed at 200 °C. Influence of pre-treatment conditions on the antiradical activity of the aqueous fraction was clearly observed and no effect concerning the ethanolic fraction was found. The most significant changes in protein profile of 200 °C-roasted flaxseed were found with the observed disappearance of 19 kDa protein. A treatment-dependent decrease in the 13 kDa protein was also detected. Based on the aqueous extract protein profiles, roasting conditions were found to be crucial for protein extractability. CONCLUSIONS The study has broadened knowledge of the consequences of flaxseed thermal treatment. The deterioration of flaxseed oil oxidative stability is shown. The changes of 19 and 13 kDa proteins suggest their sensitivity to thermally induced aggregation and/or cross-link. © 2018 Society of Chemical Industry.
Collapse
Affiliation(s)
- Katarzyna Waszkowiak
- Faculty of Food Science and Nutrition, Poznan University of Life Sciences, Poznan, Poland
| | - Beata Mikołajczak
- Faculty of Food Science and Nutrition, Poznan University of Life Sciences, Poznan, Poland
| | - Dominik Kmiecik
- Faculty of Food Science and Nutrition, Poznan University of Life Sciences, Poznan, Poland
| |
Collapse
|
23
|
Bilska A, Waszkowiak K, Błaszyk M, Rudzińska M, Kowalski R. Effect of liver pâté enrichment with flaxseed oil and flaxseed extract on lipid composition and stability. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:4112-4120. [PMID: 29388690 DOI: 10.1002/jsfa.8928] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/13/2017] [Revised: 01/24/2018] [Accepted: 01/26/2018] [Indexed: 06/07/2023]
Abstract
BACKGROUND There is an increase interest from food technologists in the improvement of the nutritional value of meat products, especially their lipid profile and shelf life. The aim of this study was to determine the effect of animal fat replacement with flaxseed oil (20%) and flaxseed extract addition (0.05%-0.25%) on changes in composition and stability of liver pâté lipid fractions. RESULTS Replacement of animal fat with flaxseed oil was observed to lower the saturated and monoenoic fatty acid in the product's fatty acid profile by around 12% and to raise the polyene fatty acid contribution by more than 70% when compared to the control. The replacement also resulted in enriching the pâté with phytosterols (β-sitosterol, campesterol, and cycloartenol). The addition of 0.05% and 0.10% ethanol flaxseed extract significantly slowed down lipid oxidation changes during storage of the pâté. CONCLUSIONS The study showed that a storage-stable meat product - liver pâté - characterized by a high nutritional value can be designed through the addition of flax oil rich in unsaturated fatty acids and flaxseed extract. The addition of 0.05% of the extract was found to be sufficient to improve the liver pâté's oxidative stability; it can thus be recommended for this type of product. © 2018 Society of Chemical Industry.
Collapse
Affiliation(s)
- Agnieszka Bilska
- Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Poznań, Poland
| | - Katarzyna Waszkowiak
- Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Poznań, Poland
| | - Martyna Błaszyk
- Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Poznań, Poland
| | - Magdalena Rudzińska
- Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Poznań, Poland
| | - Ryszard Kowalski
- Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Poznań, Poland
| |
Collapse
|
24
|
Deng Q, Yu X, Ma F, Xu J, Huang F, Huang Q, Sheng F. Comparative analysis of the in-vitro antioxidant activity and bioactive compounds of flaxseed in China according to variety and geographical origin. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2018. [DOI: 10.1080/10942912.2017.1402029] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Qianchun Deng
- Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Hubei Key Laboratory of Lipid Chemistry and Nutrition and Key Laboratory of Oilseeds Processing, Ministry of Agriculture, Wuhan, China
| | - Xiao Yu
- College of Food and Biological Engineering, Zhengzhou University of Light Industry and Henan Collaborative Innovation Center for Food Production and Safety, Zhengzhou, China
| | - Fangli Ma
- Functional Oil Laboratory Associated by Oil Crops Research Institute, Chinese Academy of Agricultural Sciences and Infinite (China) Co., LTD, Guangzhou, China
| | - Jiqu Xu
- Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Hubei Key Laboratory of Lipid Chemistry and Nutrition and Key Laboratory of Oilseeds Processing, Ministry of Agriculture, Wuhan, China
| | - Fenghong Huang
- Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Hubei Key Laboratory of Lipid Chemistry and Nutrition and Key Laboratory of Oilseeds Processing, Ministry of Agriculture, Wuhan, China
| | - Qingde Huang
- Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Hubei Key Laboratory of Lipid Chemistry and Nutrition and Key Laboratory of Oilseeds Processing, Ministry of Agriculture, Wuhan, China
| | - Feng Sheng
- Hubei Collaborative Innovation Center for Green Transformation of Bio-Resources, College of Life Sciences, Hubei University, Wuhan, China
| |
Collapse
|
25
|
Bekhit AEDA, Shavandi A, Jodjaja T, Birch J, Teh S, Mohamed Ahmed IA, Al-Juhaimi FY, Saeedi P, Bekhit AA. Flaxseed: Composition, detoxification, utilization, and opportunities. BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY 2018. [DOI: 10.1016/j.bcab.2017.11.017] [Citation(s) in RCA: 95] [Impact Index Per Article: 15.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
|
26
|
Di Y, Jones J, Mansell K, Whiting S, Fowler S, Thorpe L, Billinsky J, Viveky N, Cheng PC, Almousa A, Hadjistavropoulos T, Alcorn J. Influence of Flaxseed Lignan Supplementation to Older Adults on Biochemical and Functional Outcome Measures of Inflammation. J Am Coll Nutr 2017; 36:646-653. [DOI: 10.1080/07315724.2017.1342213] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
Affiliation(s)
- Yunyun Di
- College of Pharmacy and Nutrition, University of Saskatchewan, Saskatoon, Saskatchewan, Canada
| | - Jennifer Jones
- Division of Gastroenterology, College of Medicine, University of Saskatchewan, Saskatoon, Saskatchewan, Canada
| | - Kerry Mansell
- College of Pharmacy and Nutrition, University of Saskatchewan, Saskatoon, Saskatchewan, Canada
| | - Susan Whiting
- College of Pharmacy and Nutrition, University of Saskatchewan, Saskatoon, Saskatchewan, Canada
| | - Sharyle Fowler
- Division of Gastroenterology, College of Medicine, University of Saskatchewan, Saskatoon, Saskatchewan, Canada
| | - Lilian Thorpe
- Community Health and Epidemiology, College of Medicine, University of Saskatchewan, Saskatoon, Saskatchewan, Canada
| | - Jennifer Billinsky
- College of Pharmacy and Nutrition, University of Saskatchewan, Saskatoon, Saskatchewan, Canada
| | - Navita Viveky
- College of Pharmacy and Nutrition, University of Saskatchewan, Saskatoon, Saskatchewan, Canada
| | - Pui Chi Cheng
- College of Pharmacy and Nutrition, University of Saskatchewan, Saskatoon, Saskatchewan, Canada
| | - Ahmed Almousa
- College of Pharmacy and Nutrition, University of Saskatchewan, Saskatoon, Saskatchewan, Canada
| | | | - Jane Alcorn
- College of Pharmacy and Nutrition, University of Saskatchewan, Saskatoon, Saskatchewan, Canada
| |
Collapse
|
27
|
Characterization of Chemical Compounds with Antioxidant and Cytotoxic Activities in Bougainvillea x buttiana Holttum and Standl, (var. Rose) Extracts. Antioxidants (Basel) 2016; 5:antiox5040045. [PMID: 27918436 PMCID: PMC5187543 DOI: 10.3390/antiox5040045] [Citation(s) in RCA: 68] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2016] [Revised: 11/27/2016] [Accepted: 11/30/2016] [Indexed: 11/16/2022] Open
Abstract
Bougainvillea is widely used in traditional Mexican medicine to treat several diseases. This study was designed to characterize the chemical constituents of B. x buttiana extracts with antioxidant and cytotoxic activities using different solvents. The extraction solvents used were as follows: distilled water (dH2O), methanol (MeOH), acetone (DMK), ethanol (EtOH), ethyl acetate (EtOAc), dichloromethane (DCM), and hexane (Hex) (100%) at an extraction temperature of 26 °C. Analysis of bioactive compounds present in the B. x buttiana extracts included the application of common phytochemical screening assays, GC-MS analysis, and cytotoxicity and antioxidant assays. The results show that the highest extraction yield was observed with water and methanol. The maximum total phenolic content amount and highest antioxidant potential were obtained when extraction with methanol was used. With the exceptions of water and ethanol extractions, all other extracts showed cytotoxicity ranging between 31% and 50%. The prevailing compounds in water, methanol, ethanol, and acetone solvents were as follows: 4H-pyran-4-one, 2,3-dihydro-3, 5-dihydroxy-6-methyl (2), 2-propenoic acid, 3-(2-hydrophenyl)-(E)- (3), and 3-O-methyl-d-glucose (6). By contrast, the major components in the experiments using solvents such as EtOH, DMK, EtOAc, DCM, and Hex were n-hexadecanoic acid (8), 9,12-octadecadienoic acid (Z,Z) (12); 9-octadecenoic acid (E)- (13), and stigmasta-5,22-dien-3-ol (28).
Collapse
|
28
|
Wang S, Zhu F. Antidiabetic dietary materials and animal models. Food Res Int 2016; 85:315-331. [DOI: 10.1016/j.foodres.2016.04.028] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2016] [Revised: 04/19/2016] [Accepted: 04/24/2016] [Indexed: 01/04/2023]
|