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Mokhtari A, Omidi M, Ebrahimi M, Alizadeh H, Sobhani A, Azadi P, Noormohammadi N, Shafaie M. Optimizing the extract yield of bioactive compounds in Valeriana officinalis root: a D-optimal design. Prep Biochem Biotechnol 2024; 54:838-848. [PMID: 38432680 DOI: 10.1080/10826068.2023.2297709] [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] [Indexed: 03/05/2024]
Abstract
It is estimated that 80% of all synthetic drugs are derived from medicinal plants, and nowadays, many synthetic drugs are derived from medicinal plants. Valeriana officinalis can treat many diseases of the nervous system. A crucial aspect of valerian extract is that it inhibits the proliferation of breast cancer cells. To optimize the yield of bioactive compounds in the V. officinalis root extraction, a response surface methodology-based D-optimal design was used. To fulfill this aim, the effects of various factors such as solvent type and concentration, mixing temperature, ultrasound time, and drying method were examined. The optimal conditions for solvent percentages, mixing temperature, ultrasound time, solvent type, and drying methods were determined to be 94.88%, 25 °C, 48.95 min, methanol, and microwave, respectively, with a desirability of 0.921. The predicted valerenic acid, total phenols, total flavonoids, and antioxidant activity in V. officinalis extract were 1.19 (mg/g DW), 8.22 (mg/g DW), 5.27 (mg/g DW), and 92.64%, respectively. In optimal conditions, the extracted amounts of valerenic acid, total phenols, total flavonoids, and antioxidant activity were 2.07 mg/g DW, 7.96 mg/g DW, 5.52 mg/g DW, and 78.68%, respectively, which were consistent with the model predicted amounts (based on 95% prediction interval). This study could be useful as a model for demonstrating the efficacy of microwave drying to maximize the biochemical content of V. officinalis, as well as the antioxidant activity of the root extracts of V. officinalis on industrial scale.
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Affiliation(s)
- Arash Mokhtari
- Department of Biotechnology, College of Agriculture and Natural Resources, University of Tehran, Karaj, Iran
- Agricultural Biotechnology Research Institute of Iran, Agricultural Research, Education and Extension Organization (AREEO), Tehran, Iran
| | - Mansoor Omidi
- Department of Biotechnology, College of Agriculture and Natural Resources, University of Tehran, Karaj, Iran
| | - Morteza Ebrahimi
- Agricultural Biotechnology Research Institute of Iran, Agricultural Research, Education and Extension Organization (AREEO), Tehran, Iran
| | - Houshang Alizadeh
- Department of Biotechnology, College of Agriculture and Natural Resources, University of Tehran, Karaj, Iran
| | - Ahmad Sobhani
- Agricultural Biotechnology Research Institute of Iran, Agricultural Research, Education and Extension Organization (AREEO), Tehran, Iran
| | - Pejman Azadi
- Agricultural Biotechnology Research Institute of Iran, Agricultural Research, Education and Extension Organization (AREEO), Tehran, Iran
| | - Nafiseh Noormohammadi
- Agricultural Biotechnology Research Institute of Iran, Agricultural Research, Education and Extension Organization (AREEO), Tehran, Iran
| | - Mozhdeh Shafaie
- Agricultural Biotechnology Research Institute of Iran, Agricultural Research, Education and Extension Organization (AREEO), Tehran, Iran
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2
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Candice Costa Silva J, Medeiros Santos N, de Sousa Silva N, Cristina Silveira Martins A, Maria Gomes Dutra L, Eduardo Alves Dantas C, Dos Santos Lima M, Fechine Tavares J, Sobral da Silva M, Mangueira do Nascimento Y, Ferreira da Silva E, Eduardo Vasconcelos de Oliveira C, Elieidy Gomes de Oliveira M, Elias Pereira D, Carolina Dos Santos Costa A, Carlo Rufino Freitas J, Késsia Barbosa Soares J, Bordin Viera V. Characterization of flours from the aroeira leaf (Schinus terebinthifolius Raddi), obtained by different drying methods. J Chromatogr B Analyt Technol Biomed Life Sci 2024; 1239:124126. [PMID: 38688175 DOI: 10.1016/j.jchromb.2024.124126] [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: 01/16/2024] [Revised: 04/09/2024] [Accepted: 04/13/2024] [Indexed: 05/02/2024]
Abstract
The present work aimed at the development and characterization of aroeira leaf flour (Schinus terebinthifolius Raddi), obtained by lyophilization and drying in an air circulation oven. The technological, physical, physico-chemical, morphological, functional, and microbiological aspects were analyzed. Physico-chemical analysis identified the following properties with values provided respectively for fresh leaves (FOin) and flours (FES and FLIO): low water activity (0.984, 0.370, 0.387 g/100 g), moisture (64.52, 5.37, 7.97 g /100 g), ash (2.69, 6.51, and 6.89 g/100 g), pH (0.89, 4.45, 4.48 g/100 g), lipids (0.84, 1.67, 5.23 g/100 g), protein (3.29, 8.23, 14.12 g/100 g), carbohydrates (17.02, 53.12, 33.02 g/100 g), ascorbic acid (19.70, 34.20, 36.90 mg/100 g). Sources of fiber from plant leaves and flours (11.64, 25.1, 32.89 g/100 g) showed increased levels of luminosity. For NMR, the presence of aliphatic and aromatic compounds with olefinic hydrogens and a derivative of gallic acid were detected. The most abundant minerals detected were potassium and calcium. Micrographs identified the presence of irregular, non-uniform, and sponge-like particles. The main sugars detected were: fructose, glucose, and maltose. Malic, succinic, citric, lactic, and formic acids were found. Fifteen phenolic compounds were identified in the samples, highlighting: kaempferol, catechin, and caffeic acid. The values found for phenolics were (447, 716.66, 493.31 mg EAG/100 g), flavonoids (267.60, 267.60, 286.26 EC/100 g). Antioxidant activity was higher using the ABTS method rather than FRAP for analysis of FOin, FES, and FLIO. Since the flours of the aroeira leaf have an abundant matrix of nutrients with bioactive properties and antioxidant activity, they have a potential for technological and functional use when added to food.
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Affiliation(s)
| | - Nayane Medeiros Santos
- Program of Natural Sciences Biotechnology, Federal University of Campina Grande -UFCG, Cuité, PB, Brazil
| | - Nayara de Sousa Silva
- Program of Natural Sciences Biotechnology, Federal University of Campina Grande -UFCG, Cuité, PB, Brazil
| | | | - Larissa Maria Gomes Dutra
- Laboratory of Experimental Nutrition, Department of Nutrition, Federal University of Campina Grande, Cuité, Paraiba, Brazil.
| | - Carlos Eduardo Alves Dantas
- Laboratory of Bromatology, Department of Nutrition, Federal University of Campina Grande, Cuité, Paraiba, Brazil
| | - Marcos Dos Santos Lima
- Department of Food Technology, Federal Institute of Sertão Pernambucano, Petrolina 56302-100, Brazil
| | - Josean Fechine Tavares
- Post-Graduate Program in Bioactive Natural and Synthetic Products, Health Sciences Center, Federal University of Paraíba, João Pessoa 58051-900, Brazil
| | - Marcelo Sobral da Silva
- Post-Graduate Program in Bioactive Natural and Synthetic Products, Health Sciences Center, Federal University of Paraíba, João Pessoa 58051-900, Brazil
| | - Yuri Mangueira do Nascimento
- Post-Graduate Program in Bioactive Natural and Synthetic Products, Health Sciences Center, Federal University of Paraíba, João Pessoa 58051-900, Brazil
| | - Evandro Ferreira da Silva
- Institute for Research in Drugs and Medicines - IPeFarM, Federal University of Paraíba, João Pessoa 58051-900, Brazil
| | | | | | - Diego Elias Pereira
- Laboratory of Experimental Nutrition, Department of Nutrition, Federal University of Campina Grande, Cuité, Paraiba, Brazil
| | | | | | - Juliana Késsia Barbosa Soares
- Program of Natural Sciences Biotechnology, Federal University of Campina Grande -UFCG, Cuité, PB, Brazil; Laboratory of Experimental Nutrition, Department of Nutrition, Federal University of Campina Grande, Cuité, Paraiba, Brazil
| | - Vanessa Bordin Viera
- Program of Natural Sciences Biotechnology, Federal University of Campina Grande -UFCG, Cuité, PB, Brazil; Laboratory of Bromatology, Department of Nutrition, Federal University of Campina Grande, Cuité, Paraiba, Brazil
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García-Valladares O, Domínguez-Niño A, Lucho-Gómez AM, Jiménez-Montiel AG, Rodríguez-Mendoza AS, Castillo-Téllez B, Luna-Flores M, Castillo-Téllez M. Mixed-Mode Solar Drying and its Effect on Physicochemical and Colorimetric Properties of Zompantle (Erythrina Americana). PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2024; 79:194-201. [PMID: 38329613 PMCID: PMC10891242 DOI: 10.1007/s11130-024-01147-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Accepted: 01/22/2024] [Indexed: 02/09/2024]
Abstract
A mixed-mode solar drying was developed to evaluate the physicochemical and colorimetric properties of Zompantle (Erythrina americana). A 22-factorial design was used; the operation mode (mesh shade and direct) and airflow (natural convection and forced convection) were established as factors in this design. The initial moisture content in the Zompantle flower was reduced from 89.03% (w.b) to values that ranged from 3.84% to 5.84%; depending on the operation mode of the dryer, the final water activity ranged from 0.25 to 0.33. The Zompantle's components as proteins (4.28%), antioxidant activity (18.8%), carbohydrates (4.83%), fat (0.92%), fiber (3.71%), ash (0.94%), and total soluble solids (3°Brix) increased as the water was evaporated during the drying. The increment in the Zompantle's components depends on the operation mode; in direct mode and natural convection, the proteins, antioxidant activity, carbohydrates, fat, fiber, ash, and total soluble solids were 6.99%, 61.69%, 79.05%, 1.20%, 3.84%, 8.70%, and 45 °Brix, respectively. The total drying efficiency was 14.84% with the direct mode and natural convection (DM-NC) and 17.10% with the mesh shade and natural convection (MS-NC). The Hue angle measures the property of the color; the indirect mode and natural convection keep the hue angle close to the initial value (29.2 °). The initial chroma value of the Zompantle flower was 55.07; the indirect mode and natural convection kept high saturation (37.58); these dry conditions ensured a red color in the dehydrated Zompantle. Dehydrated Zompantle's flowers could have several practical applications, such as an additive in traditional Mexican cuisine.
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Affiliation(s)
- Octavio García-Valladares
- Departamento de Sistemas Energéticos, Instituto de Energías Renovables-UNAM, Temixco, Morelos, Mexico
| | - Alfredo Domínguez-Niño
- Departamento de Sistemas Energéticos, Instituto de Energías Renovables-UNAM, Temixco, Morelos, Mexico.
- Consejo Nacional de Humanidades, Ciencia y Tecnología-Cátedra CONAHCYT, Dirección Adjunta de Desarrollo Científico, Mexico City, Mexico.
| | - Ana María Lucho-Gómez
- Departamento de Sistemas Energéticos, Instituto de Energías Renovables-UNAM, Temixco, Morelos, Mexico
| | | | | | - Beatriz Castillo-Téllez
- Departamento de Agua y Energía, Centro Universitario de Tonalá, Universidad de Guadalajara, Tonalá, Jalisco, Mexico
| | - Mario Luna-Flores
- Departamento de Ingeniería en Procesos Bioalimentarios, Universidad Tecnológica del Centro de Veracruz, Cuitláhuac, Veracruz, Mexico
| | - Margarita Castillo-Téllez
- Facultad de Ingeniería, San Francisco de Campeche, Universidad Autónoma de Campeche, Campeche, Mexico
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Quradha MM, Duru ME, Kucukaydin S, Tamfu AN, Iqbal M, Bibi H, Khan R, Ceylan O. Comparative assessment of phenolic composition profile and biological activities of green extract and conventional extracts of Salvia sclarea. Sci Rep 2024; 14:1885. [PMID: 38253648 PMCID: PMC10803343 DOI: 10.1038/s41598-024-51661-z] [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: 06/19/2023] [Accepted: 01/06/2024] [Indexed: 01/24/2024] Open
Abstract
In recent years, there have been an attempt to develop safe and environmental friendly solvents to replace conventional solvents, and use for extraction bioactive compounds from natural sources. A current investigation involved the preparation of green, methanolic, and ultrasonic extracts of S. sclarea, and compared their phenolic profiling using HPLC-DAD, antibacterial, antioxidant, and enzyme inhibition activities. The HPLC-DAD analysis revealed that Rosmarinic acid was the main content in all extracts, with Ellagic acid only present in the green extract. The green extract exhibited superior anti-biofilm activity against S. Aureus and E. Faecalis compared to the other extracts at MIC concentration. Furthermore, the green extract also displayed the highest inhibition of swarming motility in P. Aeruginosa with inhibition range 68.0 ± 2.1 (MIC) to 19.5 ± 0.6 (MIC/4). and better enzyme inhibitory activity against BChE (with IC50 = 131.6 ± 0.98 µg/mL) and AChE (with inhibition 47.00 ± 1.50%) compared to the other extracts; while, the ultrasonic extract showed strong inhibition of violacein production by C. Violaceum with a inhibition range 05.5 ± 0.1 (MIC/32) to 100 ± 0.00 (MIC), followed by the green extract with a inhibition range 15.0 ± 0.5 (MIC/8) to 100 ± 0.00 (MIC), additionally, the ultrasonic and methanoic extracts showed significant activity against urease enzyme with (IC50 = 171.6 ± 0.95 µg/mL and IC5 0 = 187.5 ± 1.32 µg/mL) respectively. Both the green and methanolic extracts showed considerable antioxidant activities, as β-carotene-linoleic acid (IC50 = 5.61 ± 0.47 µg/mL and 5.37 ± 0.27 µg/mL), DPPH· (IC50 = 19.20 ± 0.70 µg/mL and 16.31 ± 0.23 µg/mL), ABTS·+(IC50 = 8.64 ± 0.63 µg/mL and 6.50 ± 0.45 µg/mL) and CUPRAC (A0.5 = 17.22 ± 0.36 µg/mL and 12.28 ± 0.12 µg/mL) respectively, likewise the green extract performing better in metal chelating compared to the other extracts. The green extraction is reported as a cost effective and solvent free method for extracting natural products that produces compounds free of toxic chemicals. This could be the method to be used in the industries as a renewable method.
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Affiliation(s)
- Mohammed Mansour Quradha
- College of Education, Seiyun University, Seiyun, Yemen.
- Pharmacy Department, Medical Sciences, Aljanad University for Science and Technology, Taiz, Yemen.
| | - Mehmet Emin Duru
- Department of Chemistry, Faculty of Science, Mugla Sitki Kocman University, Mugla, 48000, Turkey
| | - Selcuk Kucukaydin
- Department of Medical Services and Techniques, Koycegiz Vocational School of Health Services, Mugla Sıtkı Kocman University, Koycegiz/Mugla, Turkey
| | - Alfred Ngenge Tamfu
- Department of Chemical Engineering, School of Chemical Engineering and Mineral Industries, University of Ngaoundere, 454, Ngaoundere, Cameroon
| | - Mudassar Iqbal
- Department of Agricultural Chemistry and Biochemistry, The University of Agriculture, Peshawar, 25000, Pakistan
| | - Hamida Bibi
- Department of Environmental Sciences, Abdul Wali Khan University, Mardan, Pakistan
| | - Rasool Khan
- Institute of Chemical Sciences, University of Peshawar, Peshawar, 25120, Pakistan
| | - Ozgur Ceylan
- Food Quality Control and Analysis Program, Ula Ali Kocman Vocational School, Mugla Sitki Kocman University, Ula Mugla, 48147, Turkey
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5
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Ghodsimaab SP, Ghasimi Hagh Z, Makarian H, Gholipoor M. Deciphering morphological and biochemical responses of Salvia leriifolia to seed cold plasma treatment, priming, and foliar spraying with nano-salicylic acid. Sci Rep 2023; 13:18672. [PMID: 37907628 PMCID: PMC10618475 DOI: 10.1038/s41598-023-45823-8] [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: 07/30/2023] [Accepted: 10/24/2023] [Indexed: 11/02/2023] Open
Abstract
The pretreatment of seeds with cold plasma (CP) (0 and 100 w for 240 s), and salicylic acid priming (SA) (0 and 2 mM normal and nano form), and foliar spraying of SA at the six-leaf stage (0 and 2 mM normal and nano form) of Salvia leriifolia plants in field condition was studied. Compared to the control plants of S. leriifolia, the results showed that CP + both forms of SA priming + nano-SA spraying increased plant height, leaf length, plant dry weight, total phenol, and the activities of phenylalanine ammonia-lyase (PAL) and tyrosine ammonia-lyase (TAL) enzymes. The chlorophyll a and b contents in all treated plants remained either unchanged or decreased when compared to the control. The highest PAL activity was obtained in CP-free + hydro-priming + nano-SA foliar spraying. The highest content of caffeic acid was achieved in CP + SA priming + SA foliar spraying in the leaf. The maximum contents of rosmarinic and salvianolic acid were obtained in the control plants. In conclusion, CP and nano-SA can increase PAL and TAL activity and total phenol accumulation in S. leriifolia plants, but not rosmarinic and salvianolic acid contents. Other phenolic compound enzymes and their production require further study.
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Affiliation(s)
- Seyedeh Parisa Ghodsimaab
- Department of Agronomy and Plant Breeding, Faculty of Agriculture, Shahrood University of Technology, Shahrood, 3619995161, Iran
| | - Ziba Ghasimi Hagh
- Department of Horticulture Science and Plant Protection, Faculty of Agriculture, Shahrood University of Technology, Shahrood, 3619995161, Iran.
| | - Hassan Makarian
- Department of Agronomy and Plant Breeding, Faculty of Agriculture, Shahrood University of Technology, Shahrood, 3619995161, Iran
| | - Manoochehr Gholipoor
- Department of Agronomy and Plant Breeding, Faculty of Agriculture, Shahrood University of Technology, Shahrood, 3619995161, Iran
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Tokarczyk G, Felisiak K, Adamska I, Przybylska S, Hrebień-Filisińska A, Biernacka P, Bienkiewicz G, Tabaszewska M. Effect of Oyster Mushroom Addition on Improving the Sensory Properties, Nutritional Value and Increasing the Antioxidant Potential of Carp Meat Burgers. Molecules 2023; 28:6975. [PMID: 37836819 PMCID: PMC10574427 DOI: 10.3390/molecules28196975] [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: 09/08/2023] [Revised: 10/05/2023] [Accepted: 10/06/2023] [Indexed: 10/15/2023] Open
Abstract
The growing interest in functional food makes looking for new possibilities of enriching products with health-promoting ingredients necessary. One raw material with a very high potential for the food industry is the oyster mushroom (Pleurotus ostreatus), which has a strong antioxidant, antiviral, and anticancer effect. Carp meat (Cyprinus carpio) also has beneficial properties. It is rich in easily digestible protein, vitamins, minerals, and omega-3 fatty acids. This study aimed to evaluate the effect of oyster mushroom addition on the quality of carp burgers, with particular emphasis on the antioxidant effect. The scientific literature produced so far has not focused on the synergy between oyster mushrooms and carp meat. The addition of oyster mushrooms contributed to the increase in antioxidant properties and sensory attractiveness of burgers. The fat content in the finished product was reduced, and the degree of their oxidation was also reduced. The obtained results will contribute to the creation of innovative food products that meet the expectations of consumers looking for healthy food.
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Affiliation(s)
- Grzegorz Tokarczyk
- Department of Fish, Plant and Gastronomy Technology, Faculty of Food Science and Fisheries, West Pomeranian University of Technology in Szczecin, 70-310 Szczecin, Poland
| | - Katarzyna Felisiak
- Department of Fish, Plant and Gastronomy Technology, Faculty of Food Science and Fisheries, West Pomeranian University of Technology in Szczecin, 70-310 Szczecin, Poland
| | - Iwona Adamska
- Department of Fish, Plant and Gastronomy Technology, Faculty of Food Science and Fisheries, West Pomeranian University of Technology in Szczecin, 70-310 Szczecin, Poland
| | - Sylwia Przybylska
- Department of Fish, Plant and Gastronomy Technology, Faculty of Food Science and Fisheries, West Pomeranian University of Technology in Szczecin, 70-310 Szczecin, Poland
| | - Agnieszka Hrebień-Filisińska
- Department of Fish, Plant and Gastronomy Technology, Faculty of Food Science and Fisheries, West Pomeranian University of Technology in Szczecin, 70-310 Szczecin, Poland
| | - Patrycja Biernacka
- Department of Fish, Plant and Gastronomy Technology, Faculty of Food Science and Fisheries, West Pomeranian University of Technology in Szczecin, 70-310 Szczecin, Poland
| | - Grzegorz Bienkiewicz
- Department of Commodity Science, Quality Assessment, Process Engineering and Human Nutrition, Faculty of Food Science and Fisheries, West Pomeranian University of Technology in Szczecin, 70-310 Szczecin, Poland
| | - Małgorzata Tabaszewska
- Department of Plant Product Technology and Nutrition Hygiene, Faculty of Food Technology, University of Agriculture in Krakow, 30-149 Krakow, Poland
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7
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Vega-Galvez A, Uribe E, Pasten A, Camus J, Rojas M, Garcia V, Araya M, Valenzuela-Barra G, Zambrano A, Goñi MG. Low-Temperature Vacuum Drying on Broccoli: Enhanced Anti-Inflammatory and Anti-Proliferative Properties Regarding Other Drying Methods. Foods 2023; 12:3311. [PMID: 37685242 PMCID: PMC10486434 DOI: 10.3390/foods12173311] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2023] [Revised: 08/30/2023] [Accepted: 09/01/2023] [Indexed: 09/10/2023] Open
Abstract
Low-temperature vacuum drying (LTVD) has shown great potential for drying vegetables. It could avoid excessive degradations of active compounds with potential therapeutic agents. In this study, the effect on several relevant bioactive compounds, anti-inflammatory activity, and anti-proliferative activity of broccoli (Brassica oleracea var. italica) were evaluated. Effects of other drying methods, including vacuum drying (VD), convective drying (CD), infrared drying (IRD), and freeze drying (FD), were also comparatively evaluated. The results of all dried samples showed high polyunsaturated fatty acid contents (of up to 71.3%) and essential amino acid contents (of up to 8.63%). The LTVD method stands out above the other drying methods, since it obtained the highest content of total phenols, chlorogenic acid, and ferulic acid. Both the LTVD and CD samples demonstrated high anti-inflammatory and anti-proliferative activities. These CD and LTVD samples were also the most active against the breast carcinoma MDA-MB-23 cell line. Due to the good retention of bioactive compounds via LTVD, the obtained dried broccoli here can be used in a near time as an ingredient for the development of novel natural products with anti-inflammatory and anti-proliferative effects.
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Affiliation(s)
- Antonio Vega-Galvez
- Food Engineering Department, Universidad de La Serena, Av. Raúl Bitrán 1305, La Serena 1700000, Chile; (E.U.); (A.P.); (J.C.); (M.R.); (V.G.)
| | - Elsa Uribe
- Food Engineering Department, Universidad de La Serena, Av. Raúl Bitrán 1305, La Serena 1700000, Chile; (E.U.); (A.P.); (J.C.); (M.R.); (V.G.)
- Instituto Multidisciplinario de Investigación y Postgrado, Universidad de La Serena, La Serena 1700000, Chile
| | - Alexis Pasten
- Food Engineering Department, Universidad de La Serena, Av. Raúl Bitrán 1305, La Serena 1700000, Chile; (E.U.); (A.P.); (J.C.); (M.R.); (V.G.)
| | - Javiera Camus
- Food Engineering Department, Universidad de La Serena, Av. Raúl Bitrán 1305, La Serena 1700000, Chile; (E.U.); (A.P.); (J.C.); (M.R.); (V.G.)
| | - Michelle Rojas
- Food Engineering Department, Universidad de La Serena, Av. Raúl Bitrán 1305, La Serena 1700000, Chile; (E.U.); (A.P.); (J.C.); (M.R.); (V.G.)
| | - Vivian Garcia
- Food Engineering Department, Universidad de La Serena, Av. Raúl Bitrán 1305, La Serena 1700000, Chile; (E.U.); (A.P.); (J.C.); (M.R.); (V.G.)
| | - Michael Araya
- Centro de Investigación y Desarrollo Tecnológico en Algas (CIDTA), Facultad de Ciencias del Mar, Universidad Católica del Norte, Larrondo 1281, Coquimbo 1780000, Chile;
| | - Gabriela Valenzuela-Barra
- Laboratorio de Productos Naturales, Facultad de Ciencias Químicas y Farmacéuticas, Universidad de Chile, Santiago 8380000, Chile;
| | - Angara Zambrano
- Facultad de Ciencias, Instituto de Bioquímica y Microbiología, Universidad Austral de Chile, Casilla P.O. Box 567, Valdivia 5090000, Chile;
- Center for Interdisciplinary Studies on the Nervous System (CISNe), Universidad Austral de Chile, Valdivia 5090000, Chile
| | - Maria Gabriela Goñi
- Grupo de Investigación en Ingeniería en Alimentos, Departamento de Ingeniería Química y Alimentos, Facultad de Ingeniería, Universidad Nacional de Mar del Plata, Mar del Plata 7600, Argentina;
- Consejo Nacional de Investigaciones Científicas y Tecnológicas (CONICET), Buenos Aires 1000-1499, Argentina
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8
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Dilucia F, Rutigliano M, Libutti A, Quinto M, Spadaccino G, Liberatore MT, Lauriola M, di Luccia A, la Gatta B. Effect of a Novel Pretreatment Before Freeze-Drying Process on the Antioxidant Activity and Polyphenol Content of Malva sylvestris L., Calendula officinalis L., and Asparagus officinalis L. Infusions. FOOD BIOPROCESS TECH 2023. [DOI: 10.1007/s11947-023-03035-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/11/2023]
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9
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Safarpour B, Kenari RE, Farmani J. Evaluation of antioxidant properties of nanoencapsulated sage ( Salvia officinalis L.) extract in biopolymer coating based on whey protein isolate and Qodumeh Shahri ( Lepidium perfoliatum) seed gum to increase the oxidative stability of sunflower oil. Food Sci Nutr 2023; 11:1394-1402. [PMID: 36911848 PMCID: PMC10002883 DOI: 10.1002/fsn3.3177] [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: 05/11/2022] [Revised: 11/19/2022] [Accepted: 11/30/2022] [Indexed: 12/14/2022] Open
Abstract
Sage leaf extract (SLE) is considered an excellent source of bioactive compounds mainly because of its high content of phenolics, widely known as natural antioxidants. This study aimed to compare the performance of free/encapsulated SLE by different coatings in protecting sunflower oil against oxidative deterioration. The coating materials were whey protein isolate and qodumeh seed gum at different ratios (1:0, 1:1, and 0:1). Each nanocapsule was analyzed for particle size, zeta potential, encapsulation efficiency, phenolics release, and SEM images. The total phenolic compounds of SLE were 31.12 mg GA/g. The antioxidant activity of SLE was increased in both DPPH and FRAP assays by increasing extract concentration from 50 to 250 ppm. All nanoparticles exhibited nanometric size, negative zeta potential, encapsulation efficiency higher than 60%, and gradual release during storage. The oxidative stability of sunflower oil with or without the incorporation of 250 ppm of free/encapsulated SLE was evaluated during 24 days of storage at 60°C. Peroxide value (PV), thiobarbituric acid value (TBA), oxidative stability index (OSI), color index (CI), and conjugated dienes (CD) were determined. COPM nanoparticles showed the lowest PV, TBA, CI, and CD but both SGUM and WHEY were more effective in delaying oil oxidation than TBHQ and free extract. Higher OSI was observed in oil-containing nanoparticles with composite coating. Results obtained reinforce the use of whey protein isolate and qodumeh seed gum as a coating for encapsulating SLE to increase the shelf life of sunflower oil as a natural antioxidant.
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Affiliation(s)
- Behnaz Safarpour
- Department of Food Science and TechnologySari Agricultural Sciences and Natural Resources UniversitySariIran
| | - Reza E. Kenari
- Department of Food Science and TechnologySari Agricultural Sciences and Natural Resources UniversitySariIran
| | - Jamshid Farmani
- Department of Food Science and TechnologySari Agricultural Sciences and Natural Resources UniversitySariIran
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10
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Wang P, Li Y, Yu R, Huang D, Chen S, Zhu S. Effects of Different Drying Methods on the Selenium Bioaccessibility and Antioxidant Activity of Cardamine violifolia. Foods 2023; 12:foods12040758. [PMID: 36832833 PMCID: PMC9955862 DOI: 10.3390/foods12040758] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2022] [Revised: 02/03/2023] [Accepted: 02/07/2023] [Indexed: 02/12/2023] Open
Abstract
Understanding the effects of drying on the selenium (Se) content and Se bioaccessibility of Se-rich plants is critical to dietary supplementation of Se. The effects of five common drying methods (far-infrared drying (FIRD), vacuum drying (VD), microwave vacuum drying (MVD), hot air drying (HD), and freeze vacuum drying (FD)) on the content and bioaccessibility of Se and Se species in Cardamine violifolia leaves (CVLs) were studied. The content of SeCys2 in fresh CVLs was the highest (5060.50 μg/g of dry weight (DW)); after FIRD, it had the lowest selenium loss, with a loss rate of less than 19%. Among all of the drying processes, FD and VD samples had the lowest Se retention and bioaccessibility. FIRD, VD, and FD samples have similar effects on antioxidant activity.
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Affiliation(s)
- Peiyu Wang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China
| | - Yue Li
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Ruipeng Yu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Dejian Huang
- Department of Food Science and Technology, National University of Singapore, Singapore 117543, Singapore
| | - Shangwei Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Song Zhu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China
- Correspondence: ; Tel./Fax: +86-510-85197876
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11
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Geng Z, Zhu L, Wang J, Yu X, Li M, Yang W, Hu B, Zhang Q, Yang X. Drying sea buckthorn berries ( Hippophae rhamnoides L.): Effects of different drying methods on drying kinetics, physicochemical properties, and microstructure. Front Nutr 2023; 10:1106009. [PMID: 36845045 PMCID: PMC9944371 DOI: 10.3389/fnut.2023.1106009] [Citation(s) in RCA: 10] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2022] [Accepted: 01/04/2023] [Indexed: 02/10/2023] Open
Abstract
Sea buckthorn berries are important ingredients in Chinese medicine and food processing; however, their high moisture content can reduce their shelf life. Effective drying is crucial for extending their shelf life. In the present study, we investigated the effects of hot-air drying (HAD), infrared drying (IRD), infrared-assisted hot-air drying (IR-HAD), pulsed-vacuum drying (PVD), and vacuum freeze-drying (VFD) on the drying kinetics, microstructure, physicochemical properties (color, non-enzyme browning index, and rehydration ratio), and total phenol, total flavonoid, and ascorbic acid contents of sea buckthorn berries. The results showed that the IR-HAD time was the shortest, followed by the HAD, IRD, and PVD times, whereas the VFD time was the longest. The value of the color parameter L* decreased from 53.44 in fresh sea buckthorn berries to 44.18 (VFD), 42.60 (PVD), 37.58 (IRD), 36.39 (HAD), and 36.00 (IR-HAD) in dried berries. The browning index also showed the same trend as the color change. Vacuum freeze-dried berries had the lowest browning index (0.24 Abs/g d.m.) followed by that of pulsed-vacuum-(0.28 Abs/g d.m.), infrared- (0.35 Abs/g d.m.), hot-air-(0.42 Abs/g d.m.), and infrared-assisted hot-air-dried berries (0.59 Abs/g d.m.). The ascorbic acid content of sea buckthorn berries decreased by 45.39, 53.81, 74.23, 77.09, and 79.93% after VFD, PVD, IRD, IR-HAD, and HAD, respectively. The vacuum freeze-dried and pulsed-vacuum-dried sea buckthorn berries had better physicochemical properties than those dried by HAD, IRD, and IR-HAD. Overall, VFD and PVD had the highest ascorbic acid and total phenolic contents, good rehydration ability, and bright color. Nonetheless, considering the high cost of VFD, we suggest that PVD is an optimal drying technology for sea buckthorn berries, with the potential for industrial application.
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Affiliation(s)
- Zhihua Geng
- College of Mechanical and Electrical Engineering, Shihezi University, Shihezi, China
| | - Lichun Zhu
- College of Mechanical and Electrical Engineering, Shihezi University, Shihezi, China
| | - Jun Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
| | - Xianlong Yu
- Shandong Academy of Agricultural Machinery Sciences, Jinan, China
| | - Mengqing Li
- College of Mechanical and Electrical Engineering, Shihezi University, Shihezi, China
| | - Wenxin Yang
- College of Mechanical and Electrical Engineering, Shihezi University, Shihezi, China
| | - Bin Hu
- College of Mechanical and Electrical Engineering, Shihezi University, Shihezi, China,Xinjiang Production and Construction Corps, Key Laboratory of Modern Agricultural Machinery, Shihezi, China
| | - Qian Zhang
- College of Mechanical and Electrical Engineering, Shihezi University, Shihezi, China
| | - Xuhai Yang
- College of Mechanical and Electrical Engineering, Shihezi University, Shihezi, China,Engineering Research Center for Production Mechanization of Oasis Special Economic Crop, Ministry of Education, Shihezi, China,*Correspondence: Xuhai Yang,
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12
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Yazar JG, Demiray E. Degradation kinetics of bioactive compounds in dried mistletoe leaves during storage. FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2023.102477] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/13/2023]
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13
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Cheng Y, Wu C, Liu Z, Song P, Xu B, Chao Z. Evaluation and Optimization of Quality Based on the Physicochemical Characteristics and Metabolites Changes of Qingpi during Storage. Foods 2023; 12:foods12030463. [PMID: 36765992 PMCID: PMC9914837 DOI: 10.3390/foods12030463] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/08/2022] [Revised: 01/04/2023] [Accepted: 01/11/2023] [Indexed: 01/21/2023] Open
Abstract
Qingpi, the dried immature pericarp of Citrus reticulata Blanco, is a commonly used medicinal food with some health-promoting benefits. In general, it is essential that Qingpi be stored for a period of time, but there are no reports about the number of storage years needed to obtain the best quality of Qingpi. Our aim was to determine the best storage time of Qingpi by studying the physicochemical properties and metabolite changes in product stored from 1 to 5 years. As a result, the color of Qingpi became darker during storage. Both the levels of three flavonoids (hesperidin, nobiletin, and tangeretin) and total flavonoids (TFs) and the antioxidant activity decreased during storage and the total phenolics (TPs) content fluctuated during storage. Cluster analysis was performed on the color parameters measured using a color difference meter, revealing that the color of Qingpi differed before and after 3 years of storage. A total of 9 special differential metabolites were identified that could be used to distinguish the storage years of Qingpi. This is the first study to report the quality changes of Qingpi during storage. The optimized results of the quality evaluation indicated that Qingpi should be stored for no more than 3 years.
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14
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Hazarika U, Kovács Z, Bodor Z, Gosztola B. Phytochemicals and organoleptic properties of French tarragon (Artemisia dracunculus L.) influenced by different preservation methods. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114006] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/31/2022]
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15
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Oduola AA, Bruce RM, Shafiekhani S, Atungulu GG. Impacts of Industrial Microwave and Infrared Drying Approaches on Hemp (Cannabis sativa L.) Quality and Chemical Components. FOOD AND BIOPRODUCTS PROCESSING 2022. [DOI: 10.1016/j.fbp.2022.10.010] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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16
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Successive Two-Stage Hot Air-Drying with Humidity Control Combined Radio Frequency Drying Improving Drying Efficiency and Nutritional Quality of Amomi fructus. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02928-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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17
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Zahoor I, Anjum N, Ganaie TA, Allai FM, Al-Ghamdi AA, Abbasi AM, Wani SA. Effect of hybrid drying technique on non-traditional Chicory (Cichorium intybus L.) herb: Phytochemical, antioxidant characteristics, and optimization of process conditions. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2022. [DOI: 10.3389/fsufs.2022.1002396] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
This research investigated the influence of microwave-assisted fluidized bed drying (MAFBD) on the antioxidant and phytochemical characteristics of Chicory. Microwave power, temperature, and air velocity were used as process variables varied between 180–540 W, 50–70 °C, and 15–20 m/s, respectively. The responses determined for deciding the optimal criteria were total phenolics content, ascorbic acid, DPPH radical scavenging activity, total chlorophyll, carotene content, total flavonoid content, tannin content, and saponin content of the dried chicory. Statistical analyses were done by using the response surface methodology, which showed that independent variables affected the responses to a varied extent. The design expert predicted 462.30 W microwave power, 70°C temperature, and 15 m/s air velocity as optimum conditions to obtain highest desirability for the dried chicory. Separate validation experiments were conducted, under optimum conditions, to verify the predictions and adequacy of the second-order polynomial models. Under these optimal conditions, the predicted amount of ascorbic acid content was 38.32 mg/100g DW, total phenolic content 216.42 mg/100g DW, total flavonoid content mg/100g DW, DPPH scavenging activity 36.10 μg/ml, total chlorophyll content 311.79 mg/100g, carotene content 7.30 mg/100g, tannin content 2.72 mg/100g, and saponin content 0.46 mg/100g. The investigated parameters had a significant effect on the quality of the dried chicory. Taking the aforesaid results into consideration, our study recommended MAFBD as a promising technique with minimum changes in antioxidant and phytochemical content of chicory.
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18
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Zhang Q, Wan F, Zang Z, Jiang C, Xu Y, Huang X. Effect of ultrasonic far-infrared synergistic drying on the characteristics and qualities of wolfberry (Lycium barbarum L.). ULTRASONICS SONOCHEMISTRY 2022; 89:106134. [PMID: 36049448 PMCID: PMC9445371 DOI: 10.1016/j.ultsonch.2022.106134] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/06/2022] [Revised: 08/15/2022] [Accepted: 08/19/2022] [Indexed: 05/26/2023]
Abstract
This study investigated the effects of ultrasonic frequency, ultrasonic power, irradiation height and temperature on the drying characteristics, quality and microstructure of wolfberry by ultrasonic-assisted far-infrared drying. By fitting five commonly used thin-layer drying mathematical models, it was found that the coefficient of determination (R2) of the Weibull model was 0.99400-0.99825, the root mean square error (RMSE) was 1.2162 × 10-4-4.5209 × 10-4, and the reduced chi-square (χ2) was 0.00207-0.00663, which was the best fit. Under the application of ultrasound, the average drying rate of wolfberry increased. Compared with natural drying, the polysaccharide content increased by 33.2 % at 250 mm irradiation height, and the total phenol content increased by 44.9 % at 40 kHz ultrasonic frequency. The antioxidant activity was the strongest, and the total flavonoids content was the highest (2.594 mg/g) at 24 W ultrasonic power. By comparing the microstructure of wolfberry under different drying methods, such as a fresh sample, natural drying, hot air drying, and ultrasonic-assisted drying, we found that the ultrasonic assistance increased the number of micropores on the surface of wolfberry, reduced the damage to epidermal cells, reduced the mass transfer resistance of the drying process and accelerated the drying process. This study shows that ultrasonic-assisted far-infrared drying technology played a significant role in the heat and mass transfer of wolfberry drying, and had great potential in the commercial processing of wolfberry.
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Affiliation(s)
- Qian Zhang
- College of Mechanical and Electronical Engineering, Gansu Agricultural University, Lanzhou 730070, China
| | - Fangxin Wan
- College of Mechanical and Electronical Engineering, Gansu Agricultural University, Lanzhou 730070, China
| | - Zepeng Zang
- College of Mechanical and Electronical Engineering, Gansu Agricultural University, Lanzhou 730070, China
| | - Chunhui Jiang
- College of Mechanical and Electronical Engineering, Gansu Agricultural University, Lanzhou 730070, China
| | - Yanrui Xu
- College of Mechanical and Electronical Engineering, Gansu Agricultural University, Lanzhou 730070, China
| | - Xiaopeng Huang
- College of Mechanical and Electronical Engineering, Gansu Agricultural University, Lanzhou 730070, China.
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19
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Pachura N, Zimmer A, Grzywna K, Figiel A, Szumny A, Łyczko J. Chemical investigation on Salvia officinalis L. Affected by multiple drying techniques - The comprehensive analytical approach (HS-SPME, GC-MS, LC-MS/MS, GC-O and NMR). Food Chem 2022; 397:133802. [PMID: 35914462 DOI: 10.1016/j.foodchem.2022.133802] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2022] [Revised: 07/13/2022] [Accepted: 07/25/2022] [Indexed: 11/04/2022]
Abstract
In light of large scale production of Salvia officinalis L. and its complex storage and delivery chain, the efficient preservation process is required. At this moment, the most popular preservation method is drying, therefore a comprehensive experiment to evaluate the influence of multiple drying techniques on sage was conducted. Convective drying at 40, 50 and 60 °C, vacuum-microwave drying with powers 240, 360 and 480 W and combined drying consisting of convective pre-drying at 50 °C followed by vacuum-microwave finish-drying with power 360 W were applied. To evaluate the effect of particular procedures chemical analyses were performed, namely evaluation of changes in bioactive volatile constituents, odour-active compounds and various groups of non-volatile bioactive constituents of sage. The obtained results shown, that to receive the product with expected quality, it is necessary to identify the designation of the product before treatment, since particular groups of phytochemicals react differently during drying.
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Affiliation(s)
- Natalia Pachura
- Department of Food Chemistry and Biocatalysis, Wrocław University of Environmental and Life Sciences, 50-375 Wrocław, Poland
| | - Aleksandra Zimmer
- Institute of Agricultural Engineering, Wrocław University of Environmental and Life Sciences, 51-630 Wrocław, Poland
| | - Kacper Grzywna
- Institute of Agricultural Engineering, Wrocław University of Environmental and Life Sciences, 51-630 Wrocław, Poland
| | - Adam Figiel
- Institute of Agricultural Engineering, Wrocław University of Environmental and Life Sciences, 51-630 Wrocław, Poland
| | - Antoni Szumny
- Department of Food Chemistry and Biocatalysis, Wrocław University of Environmental and Life Sciences, 50-375 Wrocław, Poland
| | - Jacek Łyczko
- Department of Food Chemistry and Biocatalysis, Wrocław University of Environmental and Life Sciences, 50-375 Wrocław, Poland.
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20
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Maleš I, Dragović-Uzelac V, Jerković I, Zorić Z, Pedisić S, Repajić M, Garofulić IE, Dobrinčić A. Non-Volatile and Volatile Bioactives of Salvia officinalis L., Thymus serpyllum L. and Laurus nobilis L. Extracts with Potential Use in the Development of Functional Beverages. Antioxidants (Basel) 2022; 11:antiox11061140. [PMID: 35740037 PMCID: PMC9220411 DOI: 10.3390/antiox11061140] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2022] [Revised: 06/06/2022] [Accepted: 06/07/2022] [Indexed: 01/12/2023] Open
Abstract
Functional beverages based on herbal extracts are highly demanded products due to the presence of bioactives with promising health benefits and interesting and characteristic sensory properties. Mediterranean medicinal and aromatic herbs contain a wide range of bioactives (non-volatile polyphenols, volatile terpenes) that are important constituents of herbal extracts and essential oils. The antioxidant capacity and potential health benefits of these bioactives could be associated with their synergistic effects. Therefore, this study aimed to characterize the non-volatile and volatile bioactives of sage (Salvia officinalis L.), wild thyme (Thymus serpyllum L.) and laurel (Laurus nobilis L.) aqueous extracts and their two- and three-component mixtures as well as their antioxidant capacity. The content of total phenols, flavonoids, hydroxycinnamic acids and flavonols was determined spectrophotometrically. Individual polyphenols were analyzed by LC-MS/MS, the volatiles were analyzed by HS-SPME/GC-MS, and the antioxidant capacity was analyzed by ORAC and DPPH assays. The results showed that aqueous extracts of all examined herbs and their mixtures contained a high content of phenolic compounds ranging from 0.97 to 2.79 g L-1 of the sample, among which the most common were flavonols. At the same time, mono- and sesquiterpenes were the main volatiles. All extracts showed high antioxidant capacity, especially L. nobilis (781.62 ± 5.19 μmol TE mL-1 of the sample in the DPPH assay; 1896.10 ± 8.77 μmol TE mL-1 of the sample in the ORAC assay) and the two-component mixture of L. nobilis and T. serpyllum (679.12 ± 5.19 μmol TE mL-1 in the DPPH assay; 1913.38 ± 8.77 μmol TE mL-1 in the ORAC assay). Mixtures of herbal extracts have been shown to possess additive or synergistic effects, consequently contributing to higher antioxidant capacity. Therefore, two-component mixtures of herbal extracts showed promising potential for the production of functional beverages.
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Affiliation(s)
- Ivanka Maleš
- Department of Pharmacy, The School of Medicine, University of Split, 21000 Split, Croatia;
| | - Verica Dragović-Uzelac
- Faculty of Food Technology and Biotechnology, University of Zagreb, 10000 Zagreb, Croatia; (Z.Z.); (S.P.); (M.R.); (I.E.G.)
- Correspondence: (V.D.-U.); (A.D.)
| | - Igor Jerković
- Department of Organic Chemistry, Faculty of Chemistry and Technology, University of Split, 21000 Split, Croatia;
| | - Zoran Zorić
- Faculty of Food Technology and Biotechnology, University of Zagreb, 10000 Zagreb, Croatia; (Z.Z.); (S.P.); (M.R.); (I.E.G.)
| | - Sandra Pedisić
- Faculty of Food Technology and Biotechnology, University of Zagreb, 10000 Zagreb, Croatia; (Z.Z.); (S.P.); (M.R.); (I.E.G.)
| | - Maja Repajić
- Faculty of Food Technology and Biotechnology, University of Zagreb, 10000 Zagreb, Croatia; (Z.Z.); (S.P.); (M.R.); (I.E.G.)
| | - Ivona Elez Garofulić
- Faculty of Food Technology and Biotechnology, University of Zagreb, 10000 Zagreb, Croatia; (Z.Z.); (S.P.); (M.R.); (I.E.G.)
| | - Ana Dobrinčić
- Faculty of Food Technology and Biotechnology, University of Zagreb, 10000 Zagreb, Croatia; (Z.Z.); (S.P.); (M.R.); (I.E.G.)
- Correspondence: (V.D.-U.); (A.D.)
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21
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Athira VA, Gokulvel E, Nandhu Lal AM, Venugopalan VV, Rajkumar, Venkatesh T. Advances in drying techniques for retention of antioxidants in agro produces. Crit Rev Food Sci Nutr 2022; 63:10849-10865. [PMID: 35653131 DOI: 10.1080/10408398.2022.2082371] [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] [Indexed: 11/03/2022]
Abstract
Antioxidants are compounds that are essential for the human body which prevents cell from disease causing free radicals. Antioxidants are present in a wide range of fruits, vegetables, and spices. However, a considerable amount of antioxidants is lost during the post-harvest drying operation of agro produces for their shelf-life enhancement. Hence, retention of antioxidants becomes utmost importance in preserving the nutritional aspects of fruits and vegetables. Compared to conventional hot air drying, methods like freeze drying, vacuum drying, and dehumidified drying helps in the retention of antioxidants. However, the drawbacks prevalent in current drying practices, such as high-power consumption and high capital cost, could be eliminated by adopting novel drying mechanisms. This review focuses on various pretreatment methods like ultra-sonication, high pressure processing, pulsed electric field and ethanol treatment prior to drying operation helps in enhancing the drying efficiency with maximum retention of antioxidants. In addition, hybrid drying technologies such as microwave assisted drying, IR-radiated drying and electro-magnetic assisted drying methods also could significantly improve the retention of antioxidants.HIGHLIGHTSDrying is the most commonly adopted unit operation for enhancing the shelf life of perishable agro produces.However, drying is accompanied by loss of bioactive, color, texture, and sensory attributes.Compared to conventional drying techniques like hot air drying, methods like freeze drying, vacuum drying and dehumidified drying helps in the retention of antioxidants present in agro/food produces.Pretreatment methods like Ozonation, ultra-sonication, and UV radiation prior to drying are also found to improve the drying performance with good retention of antioxidants.Recent developments like microwave-assisted and IR-assisted drying methods perform well in the retention of antioxidants with less energy consumption.
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Affiliation(s)
- V A Athira
- Agro Processing and Technology Division, CSIR - National Institute for Interdisciplinary Science and Technology, Thiruvananthapuram, India
| | - E Gokulvel
- Agro Processing and Technology Division, CSIR - National Institute for Interdisciplinary Science and Technology, Thiruvananthapuram, India
| | - A M Nandhu Lal
- Agro Processing and Technology Division, CSIR - National Institute for Interdisciplinary Science and Technology, Thiruvananthapuram, India
| | - V V Venugopalan
- Agro Processing and Technology Division, CSIR - National Institute for Interdisciplinary Science and Technology, Thiruvananthapuram, India
| | - Rajkumar
- Research Planning and Business Development, CSIR - National Institute for Interdisciplinary Science and Technology, Thiruvananthapuram, India
| | - T Venkatesh
- Agro Processing and Technology Division, CSIR - National Institute for Interdisciplinary Science and Technology, Thiruvananthapuram, India
- Academy of Scientific and Innovative Research, Ghaziabad, India
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22
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Sweet lime (Citrus limetta) peel waste drying approaches and effect on quality attributes, phytochemical and functional properties. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101789] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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23
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Malekjani N, Jafari SM. Valorization of olive processing by-products via drying technologies: a case study on the recovery of bioactive phenolic compounds from olive leaves, pomace, and wastewater. Crit Rev Food Sci Nutr 2022; 63:9797-9815. [PMID: 35475951 DOI: 10.1080/10408398.2022.2068123] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Olive by-products are rich sources of phenolic compounds and their valorization is a favorable approach in line with sustainable development goals of the United Nations (UN) organization to promote well-being and production of healthier products; also, to deal with the environmental and economic subjects resulting in more profitability in the olive oil industry. The production of value-added ingredients from these by-products is not extensively exploited on the industrial scale. Drying is a critical pretreatment before extraction that can have a direct impact on the recovery and yield of the available bioactive compounds in olive by-products. In order to produce more stable and high quality phenolic products, encapsulation using spray and freeze drying is used. In this study, the effect of the drying process before and after extraction of bioactive compounds from olive by-products as a valuable source of phenolic compounds is reviewed. In addition, fortification using these ingredients and their incorporation in food formulations is also investigated.
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Affiliation(s)
- Narjes Malekjani
- Department of Food Science and Technology, Faculty of Agricultural Sciences, University of Guilan, Rasht, Iran
| | - Seid Mahdi Jafari
- Faculty of Food Science and Technology, Gorgan University of Agricultural Science and Natural Resources, Gorgan, Iran
- Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Science, Universidade de Vigo, Ourense, Spain
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24
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Caputo L, Amato G, de Bartolomeis P, De Martino L, Manna F, Nazzaro F, De Feo V, Barba AA. Impact of drying methods on the yield and chemistry of Origanum vulgare L. essential oil. Sci Rep 2022; 12:3845. [PMID: 35264638 PMCID: PMC8907181 DOI: 10.1038/s41598-022-07841-w] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/10/2021] [Accepted: 02/25/2022] [Indexed: 11/09/2022] Open
Abstract
Oregano (Origanum vulgare L.) is mainly cultivated, both as fresh and dried herb, for several purposes, such as ailments, drugs, and spices. To evaluate the influence of some drying methods on the chemical composition of the essential oil of oregano, its aerial parts were dehydrated by convective drying techniques (shade, static oven), microwave-assisted heating (three different treatments) and osmotic treatment. The oils were analyzed by GC-FID and GC-MS. The highest essential oil yield was achieved from microwave and shade drying methods. In total, 39 components were found, with carvacrol (ranging from 56.2 to 81.4%) being the main constituent; other compounds present in lower amounts were p-cymene (1.6-17.7%), γ-terpinene (0.8-14.2%), α-pinene (0.1-2.1%), thymol methyl ether (0.4-1.8%) and thimoquinone (0.5-3.5%). The essential oil yields varied among the different treatments as well as the relative compositions. The percentages of p-cymene, γ-terpinene and α-pinene decreased significantly in the dried sample compared with the fresh sample; on the other hand, carvacrol, isoborneol and linalool increased significantly in the dried materials. The choice of the drying method for obtaining the essential oil therefore appears crucial not only in relation to the higher yield but also and above all in reference to the percentage presence of components that can direct the essential oil toward an appropriate use.
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Affiliation(s)
- Lucia Caputo
- Dipartimento di Farmacia, Università degli Studi di Salerno, via Giovanni Paolo II 132, 84084, Fisciano, Salerno, Italy
| | - Giuseppe Amato
- Istituto di Scienze dell'Alimentazione, CNR, Via Roma 60, 83100, Avellino, Italy
| | - Pietro de Bartolomeis
- Caselle Società Agricola Srl, Via Mare Mediterraneo 18, 84098, Pontecagnano, Salerno, Italy
| | - Laura De Martino
- Dipartimento di Farmacia, Università degli Studi di Salerno, via Giovanni Paolo II 132, 84084, Fisciano, Salerno, Italy.
| | - Francesco Manna
- Dipartimento di Farmacia, Università degli Studi di Salerno, via Giovanni Paolo II 132, 84084, Fisciano, Salerno, Italy
| | - Filomena Nazzaro
- Istituto di Scienze dell'Alimentazione, CNR, Via Roma 60, 83100, Avellino, Italy
| | - Vincenzo De Feo
- Dipartimento di Farmacia, Università degli Studi di Salerno, via Giovanni Paolo II 132, 84084, Fisciano, Salerno, Italy.,Istituto di Scienze dell'Alimentazione, CNR, Via Roma 60, 83100, Avellino, Italy
| | - Anna Angela Barba
- Dipartimento di Farmacia, Università degli Studi di Salerno, via Giovanni Paolo II 132, 84084, Fisciano, Salerno, Italy
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25
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Olcay N, Cankurtaran T, Demir MK. Effects of molokhia (Corchorus olitorius) powders obtained by different drying methods on some selected properties of erişte, Turkish noodle. Int J Gastron Food Sci 2022. [DOI: 10.1016/j.ijgfs.2022.100495] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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The Changes in Bioactive Compounds and Antioxidant Activity of Chia (Salvia hispanica L.) Herb under Storage and Different Drying Conditions: A Comparison with Other Species of Sage. Molecules 2022; 27:molecules27051569. [PMID: 35268670 PMCID: PMC8911904 DOI: 10.3390/molecules27051569] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2022] [Revised: 02/18/2022] [Accepted: 02/24/2022] [Indexed: 02/01/2023] Open
Abstract
Studies on herb chia (Salvia hispanica L.) are very limited. Therefore, the aim of this study was to assess how different drying methods and periods of storage affect the bioactive properties of the herb Salvia hispanica and to compare it with other species of sage (Salvia officinalis L. and Salvia sclarea L.). In fresh herbs, directly after drying (freeze-drying, natural drying, and drying at 30, 40, and 50 °C), and after storage (3, 6, and 12 months), the following analyses were performed: content of total carotenoids and total polyphenols, polyphenol profile (including 25 compounds), and antioxidant activity. Additionally, the basic chemical compositions of the herbs were analyzed. To the best of our knowledge, the content of total carotenoids and the quantitative polyphenol profile in Salvia hispanica and Salvia sclarea were evaluated for the first time. The obtained results showed that the barely investigated herb Salvia hispanica is rich in polyphenolic compounds and shows high antioxidant activity. In all the tested species, rosmarinic acid was the most abundant polyphenolic compound. The use of different drying methods allowed us to determine that freeze-drying was the most effective for preserving polyphenols and carotenoids. Long-term storage up to 12 months resulted in a gradual reduction in antioxidant activity and in the content of polyphenols and carotenoids.
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27
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Sharma R, Rawat P, Singh P, Kanojiya S, Gupta P. Statistical optimization of ultrasound assisted extraction of free and bound phenolic acids, antioxidant and antibacterial activities and UPLC–MS/MS characterization from two varieties of Eleusine coracana. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01336-y] [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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28
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Zhang L, Yu X, Arun S M, Zhou C. Effect of freeze-thaw pretreatment combined with variable temperature on infrared and convection drying of lotus root. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112804] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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29
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Rodríguez Lara A, Mesa-García MD, Medina KAD, Quirantes Piné R, Casuso RA, Segura Carretero A, Huertas JR. Assessment of the Phytochemical and Nutrimental Composition of Dark Chia Seed ( Salvia hispánica L.). Foods 2021; 10:3001. [PMID: 34945556 PMCID: PMC8702123 DOI: 10.3390/foods10123001] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2021] [Revised: 11/24/2021] [Accepted: 11/26/2021] [Indexed: 11/17/2022] Open
Abstract
Chia seeds are rich sources of different macro and micronutrients associated with health benefits; thus, they may be considered as a functional food. However, the composition depends on the variety, origin, climate and soil. Here, we show a comprehensive characterization of extractable and non-extractable phenolic compounds of dark chia seed Salvia hispanica L. using high-performance liquid chromatography-electrospray ionization-quadrupole time-of-flight (HPLC-ESI-QTOF) and discuss potential health benefits associated with the presence of a number of nutritional and bioactive compounds. We report that dark chia from Jalisco is a high-fiber food, containing omega-3 polyunsaturated fatty acids, essential amino acids (phenylalanine and tryptophan), and nucleosides (adenosine, guanidine and uridine), and rich in antioxidant phenolic compounds, mainly caffeic acid metabolites. Our data suggest that chia seeds may be used as ingredients for the development of functional foods and dietary supplements.
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Affiliation(s)
- Avilene Rodríguez Lara
- Department of Physiology, Biomedical Research Center, Institute of Nutrition and Food Technology “José Mataix”, University of Granada, Parque Tecnológico de la Salud, Avenida del Conocimiento s/n, 18100 Granada, Spain; (A.R.L.); (R.A.C.)
| | - María Dolores Mesa-García
- Department of Biochemistry and Molecular Biology II, Institute of Nutrition and Food Technology “José Mataix”, Biomedical Research Center, University of Granada, Parque Tecnológico de la Salud, Avenida del Conocimiento s/n, 18100 Granada, Spain;
- Ibs.GRANADA, Biosanitary Research Institute of Granada, 18012 Granada, Spain
| | - Karla Alejandra Damián Medina
- University Center of Tonala, University of Guadalajara, Av 555 Ejido San José Tateposco, Nuevo Periferico Oriente, Tonala 45425, Mexico;
| | - Rosa Quirantes Piné
- Technological Centre for Research and Development of Functional Foods, Avenida del Conocimiento, 37, 18100 Granada, Spain; (R.Q.P.); (A.S.C.)
| | - Rafael A. Casuso
- Department of Physiology, Biomedical Research Center, Institute of Nutrition and Food Technology “José Mataix”, University of Granada, Parque Tecnológico de la Salud, Avenida del Conocimiento s/n, 18100 Granada, Spain; (A.R.L.); (R.A.C.)
| | - Antonio Segura Carretero
- Technological Centre for Research and Development of Functional Foods, Avenida del Conocimiento, 37, 18100 Granada, Spain; (R.Q.P.); (A.S.C.)
| | - Jesús Rodríguez Huertas
- Department of Physiology, Biomedical Research Center, Institute of Nutrition and Food Technology “José Mataix”, University of Granada, Parque Tecnológico de la Salud, Avenida del Conocimiento s/n, 18100 Granada, Spain; (A.R.L.); (R.A.C.)
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30
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Mouhoubi K, Boulekbache‐Makhlouf L, Mehaba W, Himed‐Idir H, Madani K. Convective and microwave drying of coriander leaves: Kinetics characteristics and modeling, phenolic contents, antioxidant activity, and principal component analysis. J FOOD PROCESS ENG 2021. [DOI: 10.1111/jfpe.13932] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Khokha Mouhoubi
- Laboratoire de Biomathématiques, Biophysique, Biochimie et Scientométrie, Faculté des Sciences de la Nature et de la Vie Université de Bejaia Bejaia Algeria
| | - Lila Boulekbache‐Makhlouf
- Laboratoire de Biomathématiques, Biophysique, Biochimie et Scientométrie, Faculté des Sciences de la Nature et de la Vie Université de Bejaia Bejaia Algeria
| | - Wafa Mehaba
- Mediterranean Agronomic Institute of Zaragoza (IAMZ) Zaragoza Spain
| | - Hayat Himed‐Idir
- Laboratoire de Biomathématiques, Biophysique, Biochimie et Scientométrie, Faculté des Sciences de la Nature et de la Vie Université de Bejaia Bejaia Algeria
- Centre de Recherche Scientifique et Technique sur les Régions Aride (CRSTRA) Division: Phœniciculture, Biotechnologie et Valorisation des Produits et Sous‐produits du Palmier Dattier Biskra Algeria
| | - Khodir Madani
- Laboratoire de Biomathématiques, Biophysique, Biochimie et Scientométrie, Faculté des Sciences de la Nature et de la Vie Université de Bejaia Bejaia Algeria
- Centre de recherche en technologie agro‐alimentaire Route de targua‐ouzemour Bejaia Algeria
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31
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Vidinamo F, Fawzia S, Karim MA. Investigation of the Effect of Drying Conditions on Phytochemical Content and Antioxidant Activity in Pineapple (Ananas comosus). FOOD BIOPROCESS TECH 2021. [DOI: 10.1007/s11947-021-02715-x] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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32
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Kheto A, Dhua S, Nema PK, Sharanagat VS. Influence of drying temperature on quality attributes of bell pepper (
Capsicum annuum
L
.): Drying kinetics and modeling, rehydration, color, and antioxidant analysis. J FOOD PROCESS ENG 2021. [DOI: 10.1111/jfpe.13880] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Ankan Kheto
- Department of Food Engineering NIFTEM Sonepat India
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33
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Effect of kumquat (Fortunella margarita) powders dried by different methods on some physical and chemical properties of cake. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-01112-4] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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34
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Michalska-Ciechanowska A, Hendrysiak A, Brzezowska J, Wojdyło A, Gajewicz-Skretna A. How Do the Different Types of Carrier and Drying Techniques Affect the Changes in Physico-Chemical Properties of Powders from Chokeberry Pomace Extracts? Foods 2021; 10:foods10081864. [PMID: 34441643 PMCID: PMC8394545 DOI: 10.3390/foods10081864] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2021] [Revised: 07/24/2021] [Accepted: 07/28/2021] [Indexed: 01/07/2023] Open
Abstract
Chokeberry fruit, one of the richest plant sources of bioactives, is processed into different foodstuffs, mainly juice, which generates a considerable amount of by-products. To follow the latest trends in the food industry considering waste management, the study aimed to produce chokeberry pomace extract powders and conduct experimental and chemometric assessment of the effect of different carriers and drying techniques on the physico-chemical properties of such products. The PCA analysis showed that the examined powders were classified into two groups: freeze-dried (variation in case of moisture content, water activity, colour, and browning index) and vacuum-dried (bulk density). No clear pattern was observed for the physical properties of carrier added products. The sum of polyphenolics (phenolic acids, anthocyanins and flavonols) ranged from 3.3-22.7 g/100 g dry matter. Drying techniques had a stronger effect on the polyphenols profile than the type of carrier. Hydroxymethyl-L-furfural formation was enhanced by inulin addition during high-temperature treatment. Overall, the addition of maltodextrin and trehalose mixture for freeze drying and vacuum drying at 90 °C caused the highest retention of polyphenolics and the lowest formation of hydroxymethyl-L-furfural; however, an individual and comprehensive approach is required when the obtainment of high-quality chokeberry powders is expected.
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Affiliation(s)
- Anna Michalska-Ciechanowska
- Department of Fruit, Vegetable and Plant Nutraceutical Technology, the Faculty of Biotechnology and Food Science, Wrocław University of Environmental and Life Sciences, Chełmońskiego 37, 51-630 Wrocław, Poland; (A.H.); (J.B.); (A.W.)
- Correspondence:
| | - Aleksandra Hendrysiak
- Department of Fruit, Vegetable and Plant Nutraceutical Technology, the Faculty of Biotechnology and Food Science, Wrocław University of Environmental and Life Sciences, Chełmońskiego 37, 51-630 Wrocław, Poland; (A.H.); (J.B.); (A.W.)
| | - Jessica Brzezowska
- Department of Fruit, Vegetable and Plant Nutraceutical Technology, the Faculty of Biotechnology and Food Science, Wrocław University of Environmental and Life Sciences, Chełmońskiego 37, 51-630 Wrocław, Poland; (A.H.); (J.B.); (A.W.)
| | - Aneta Wojdyło
- Department of Fruit, Vegetable and Plant Nutraceutical Technology, the Faculty of Biotechnology and Food Science, Wrocław University of Environmental and Life Sciences, Chełmońskiego 37, 51-630 Wrocław, Poland; (A.H.); (J.B.); (A.W.)
| | - Agnieszka Gajewicz-Skretna
- Laboratory of Environmental Chemometrics, Faculty of Chemistry, University of Gdansk, Wita Stwosza 63, 80-308 Gdansk, Poland;
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35
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Sharma R, Gupta P. Nutraceutical potential of Pennisetum typhoides microgreens: In vitro evaluation of antioxidant and antibacterial activities and in silico Staphylococcus aureus FtsZ inhibition. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101151] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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36
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Mashitoa FM, Shoko T, Shai JL, Slabbert RM, Sultanbawa Y, Sivakumar D. Influence of Different Types of Drying Methods on Color Properties, Phenolic Metabolites and Bioactivities of Pumpkin Leaves of var. Butternut squash ( Cucurbita moschata Duchesne ex Poir). Front Nutr 2021; 8:694649. [PMID: 34268329 PMCID: PMC8275642 DOI: 10.3389/fnut.2021.694649] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2021] [Accepted: 06/04/2021] [Indexed: 01/30/2023] Open
Abstract
Leaves of pumpkin species var. Butternut squash (Cucurbita moschata Duchesne ex Poir) is a popularly consumed leafy vegetable in the Southern African region. Traditional vegetables are commonly sun-dried as a method of postharvest preservation during the off-season. However, different drying methods affect the superior quality, functional properties, and bioactivities of the final product. Therefore, in this study, var. Butternut squash (C. moschata) underwent different drying methods, such as freeze-, oven, sun-, solar, and microwave drying to evaluate the color properties, pigments, phenolic metabolites, in vitro antioxidants, and antidiabetic activities. Results indicate that freeze-drying retained the total chlorophyll content with green color by reducing the color difference (ΔE), improved the concentration of different phenolic metabolites and the content of ascorbic acid, and enhanced the FRAP, ABTS activities and the inhibitory effects of α-glucosidase, and α-amylase. Freeze-dried leaves contained the highest concentrations of quercetin 3-glucoside 7-rhamnoside (rutin), quercetin 3-galactoside, isorhamnetin-3-galactoside-6″-rhamnoside, isorhamnetin-3-O-rutinoside compared with the leaves that underwent four other drying treatments and raw leaves. The OPLS-DA and the UPLC–QTOF/MS and chemometric approach showed that the peak at m/z 609, 1441 (quercetin 3-galactoside 7-rhamnoside) separated the freeze-dried leaves of var. Butternut squash (C. moschata) from the other four drying treatments. Therefore, freeze-drying is highly recommended to obtain good quality leaf powders that are rich in functional compounds and bioactive properties for use as functional ingredients.
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Affiliation(s)
- Florence M Mashitoa
- Phytochemical Food Network Research Group, Department of Crop Sciences, Tshwane University of Technology, Pretoria West Campus, Pretoria, South Africa.,Department of Horticulture, Tshwane University of Technology, Pretoria West Campus, Pretoria, South Africa
| | - Tinotenda Shoko
- Phytochemical Food Network Research Group, Department of Crop Sciences, Tshwane University of Technology, Pretoria West Campus, Pretoria, South Africa
| | - Jerry L Shai
- Department of Biomedical Sciences, Tshwane University of Technology, Acadia Campus, Pretoria, South Africa
| | - Retha M Slabbert
- Department of Horticulture, Tshwane University of Technology, Pretoria West Campus, Pretoria, South Africa
| | - Yasmina Sultanbawa
- ARC Training Centre for Uniquely Australian Foods, Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Coopers Plains, QLD, Australia
| | - Dharini Sivakumar
- Phytochemical Food Network Research Group, Department of Crop Sciences, Tshwane University of Technology, Pretoria West Campus, Pretoria, South Africa.,ARC Training Centre for Uniquely Australian Foods, Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Coopers Plains, QLD, Australia
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37
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Rifna EJ, Dwivedi M. Optimization and validation of microwave–vacuum drying process variables for recovery of quality attribute and phytochemical properties in pomegranate peels (Punica granatum L. cv. Kabul). JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-01016-3] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
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38
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Jurić T, Mićić N, Potkonjak A, Milanov D, Dodić J, Trivunović Z, Popović BM. The evaluation of phenolic content, in vitro antioxidant and antibacterial activity of Mentha piperita extracts obtained by natural deep eutectic solvents. Food Chem 2021; 362:130226. [PMID: 34118512 DOI: 10.1016/j.foodchem.2021.130226] [Citation(s) in RCA: 28] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2021] [Revised: 05/24/2021] [Accepted: 05/25/2021] [Indexed: 12/29/2022]
Abstract
The focus of this study was to evaluate whether six choline chloride-based natural deep eutectic solvents (NADES) could serve as solvents for the extraction of bioactives from the leaves of Mentha piperita. NADES extracted significantly higher amounts of phenols from peppermint than 70% ethanol and may be useful in the extraction of targeted major compounds from peppermint, like rosmarinic acid, at a similar level as 70% ethanol. The microdilution method for in vitro antibacterial activity showed that all NADES exhibit bacterial growth inhibition at a lower concentration than 70% ethanol, especially NADESs containing organic acids. The majority of NADES extracts neutralize DPPH radical at a lower concentration than conventional solvent and showed similar ability to reduce Fe3+ to Fe2+ ions in FRAP assay. NADES can be useful in the isolation of phenolic compounds from plant sources and should be considered as novel, sustainable, and low-cost solvents with a variety of applications.
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Affiliation(s)
- Tatjana Jurić
- Chemistry&Biochemistry Laboratory, Department of Field and Vegetable Crops, Faculty of Agriculture, University of Novi Sad, Trg Dositeja Obradovića 8, 21000 Novi Sad, Serbia.
| | - Nikola Mićić
- Department of Plant and Environmental Sciences, University of Copenhagen, Thorvaldsensvej 40, 1871 Frederiksberg C, Denmark
| | - Aleksandar Potkonjak
- Department of Veterinary Medicine, Faculty of Agriculture, University of Novi Sad, Trg Dositeja Obradovića 8, 21000 Novi Sad, Serbia
| | - Dubravka Milanov
- Scientific Veterinary Institute Novi Sad, Rumenački put 20, 21000 Novi Sad, Serbia
| | - Jelena Dodić
- Department of Biotechnology and Pharmaceutical Engineering, Faculty of Technology Novi Sad, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia
| | - Zorana Trivunović
- Department of Biotechnology and Pharmaceutical Engineering, Faculty of Technology Novi Sad, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia
| | - Boris M Popović
- Chemistry&Biochemistry Laboratory, Department of Field and Vegetable Crops, Faculty of Agriculture, University of Novi Sad, Trg Dositeja Obradovića 8, 21000 Novi Sad, Serbia
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39
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Ren Z, Yu X, Yagoub AEA, Fakayode OA, Ma H, Sun Y, Zhou C. Combinative effect of cutting orientation and drying techniques (hot air, vacuum, freeze and catalytic infrared drying) on the physicochemical properties of ginger (Zingiber officinale Roscoe). Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111238] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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40
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Hazrati S, Lotfi K, Govahi M, Ebadi M. A comparative study: Influence of various drying methods on essential oil components and biological properties of Stachys lavandulifolia. Food Sci Nutr 2021; 9:2612-2619. [PMID: 34026076 PMCID: PMC8116876 DOI: 10.1002/fsn3.2218] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2020] [Revised: 02/06/2021] [Accepted: 02/20/2021] [Indexed: 12/18/2022] Open
Abstract
The genus Stachys is a member of the Lamiaceae family. These are important medicinal plants which grow all over the world and are known for their flavoring and therapeutic effects and Stachys lavandulifolia is an endemic species of Iran. To acquire high-quality essential oil (EO), drying technique was implemented which is an essential part of this process. The present study designed to evaluate the influences of different drying techniques (fresh sample, shade, sunlight, freeze-drying, microwave, and oven-drying (40, 60, and 80°C) on EO yield and composition of S. lavandulifolia. The results indicated that the maximum EO yield was obtained by the shade-drying method. The main compounds found in the fresh samples were spathulenol, myrcene, β-pinene, δ-cadinene, and α-muurolol, while spathulenol, cyrene, δ-cadinene, p-cymene, decane, α-terpinene, β-pinene, and intermedeol were found to be the dominant compounds in the dry samples. Drying techniques were found to have a significant impact on the values of the main compositions, for example, monoterpene hydrocarbons such as α-pinene, β-pinene, myrcene, and β-phellandrene were significantly reduced by microwave drying, oven-drying (40, 60, and 80°C), and sunlight-drying methods. Drying techniques increased the antioxidant activity of S. lavandulifolia EOs especially those acquired by freeze-drying with the half-maximal inhibitory concentration (IC50) values 101.8 ± 0.8 mg/ml in DPPH assay and 315.2 ± 2.1 mg/ml in decreasing power assay. As a result, shade-, sun-, and oven-drying (40°C) were found to be the most important techniques for attaining maximum yields of EO.
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Affiliation(s)
- Saeid Hazrati
- Department of AgronomyFaculty of AgricultureAzarbaijan Shahid Madani UniversityTabrizIran
| | - Kazem Lotfi
- Department of AgronomyFaculty of AgricultureAzarbaijan Shahid Madani UniversityTabrizIran
| | - Mostafa Govahi
- Department of Nano BiotechnologyFaculty of BiotechnologyAmol University of Special Modern TechnologiesAmolIran
| | - Mohammad‐Taghi Ebadi
- Department of Horticultural ScienceFaculty of AgricultureTarbiat Modares UniversityTehranIran
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41
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Karg CA, Doppler C, Schilling C, Jakobs F, Dal Colle MCS, Frey N, Bernhard D, Vollmar AM, Moser S. A yellow chlorophyll catabolite in leaves of Urtica dioica L.: An overlooked phytochemical that contributes to health benefits of stinging nettle. Food Chem 2021; 359:129906. [PMID: 33962192 DOI: 10.1016/j.foodchem.2021.129906] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/07/2020] [Revised: 03/19/2021] [Accepted: 04/16/2021] [Indexed: 10/21/2022]
Abstract
Stinging nettle is appreciated for its antioxidant and anti-inflammatory properties, which renders the plant a popular ingredient in a healthy diet in form of salads or smoothies. The most common use, presumably, is of dried leaves as ingredient in tea mixtures. The plant's health benefits are attributed primarily to phenolic phytochemicals. Here we describe the characterization and quantification of a phylloxanthobilin (PxB), a yellow chlorophyll catabolite, in nettle tea. Despite their abundance in the plant kingdom, chlorophyll catabolites have been overlooked as phytochemicals and as part of human nutrition. Our investigations of tea reveal that one cup of nettle tea contains about 50 µg of PxB with large variations depending on the supplier. When investigating the bioactivities of PxB, our observations show that PxB has antioxidative and anti-inflammatory activities comparable to known bioactive small molecules found in nettle, indicating the phylloxanthobilin to be an overlooked ingredient of nettle tea.
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Affiliation(s)
- Cornelia A Karg
- Department of Pharmacy, Center for Drug Research, Pharmaceutical Biology, Ludwig-Maximilians-University of Munich, Butenandtstr. 5-13, D-81377 München, Germany
| | - Christian Doppler
- Division of Pathophysiology, Institute of Physiology and Pathophysiology, Medical Faculty, Johannes-Kepler-University Linz, Krankenhausstrasse 7a, A-4020 Linz, Austria
| | - Charlotte Schilling
- Department of Pharmacy, Center for Drug Research, Pharmaceutical Biology, Ludwig-Maximilians-University of Munich, Butenandtstr. 5-13, D-81377 München, Germany
| | - Franziska Jakobs
- Department of Pharmacy, Center for Drug Research, Pharmaceutical Biology, Ludwig-Maximilians-University of Munich, Butenandtstr. 5-13, D-81377 München, Germany; Department of Chemistry, High Point University, One University Parkway High Point, NC 27268, United States
| | - Marlene C S Dal Colle
- Department of Pharmacy, Center for Drug Research, Pharmaceutical Biology, Ludwig-Maximilians-University of Munich, Butenandtstr. 5-13, D-81377 München, Germany; Department of Chemical Sciences, University of Padova, Via Marzolo 1, 35131 Padova, Italy
| | - Nadine Frey
- Department of Pharmacy, Center for Drug Research, Pharmaceutical Biology, Ludwig-Maximilians-University of Munich, Butenandtstr. 5-13, D-81377 München, Germany
| | - David Bernhard
- Division of Pathophysiology, Institute of Physiology and Pathophysiology, Medical Faculty, Johannes-Kepler-University Linz, Krankenhausstrasse 7a, A-4020 Linz, Austria
| | - Angelika M Vollmar
- Department of Pharmacy, Center for Drug Research, Pharmaceutical Biology, Ludwig-Maximilians-University of Munich, Butenandtstr. 5-13, D-81377 München, Germany
| | - Simone Moser
- Department of Pharmacy, Center for Drug Research, Pharmaceutical Biology, Ludwig-Maximilians-University of Munich, Butenandtstr. 5-13, D-81377 München, Germany.
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EMRE İ, KURŞAT M, KIRBAG S, ERECEVİT SÖNMEZ P, EMRE MY, YILMAZ PDÖ, CİVELEK Ş. The Antioxidant and Antimicrobial Capacities of Phenolic Profiles of Some Salvia L. Seeds Grown in Turkey. INTERNATIONAL JOURNAL OF SECONDARY METABOLITE 2021. [DOI: 10.21448/ijsm.780232] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022] Open
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Boateng ID, Soetanto DA, Yang X, Zhou C, Saalia FK, Li F. Effect of pulsed‐vacuum, hot‐air, infrared, and freeze‐drying on drying kinetics, energy efficiency, and physicochemical properties of
Ginkgo biloba
L. seed. J FOOD PROCESS ENG 2021. [DOI: 10.1111/jfpe.13655] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Affiliation(s)
- Isaac Duah Boateng
- School of Food and Biological Engineering, Jiangsu University Zhenjiang China
| | | | - Xiao‐Ming Yang
- School of Food and Biological Engineering, Jiangsu University Zhenjiang China
| | - Cunshan Zhou
- School of Food and Biological Engineering, Jiangsu University Zhenjiang China
| | - Firibu Kwesi Saalia
- Department of Food Processing Engineering College of Basic and Applied Sciences, University of Ghana Legon Accra Ghana
| | - Fengnan Li
- School of Food and Biological Engineering, Jiangsu University Zhenjiang China
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44
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Oalđe MM, Kolarević SM, Živković JC, Vuković-Gačić BS, Jovanović Marić JM, Kračun Kolarević MJ, Đorđević JZ, Alimpić Aradski AZ, Marin PD, Šavikin KP, Duletić-Laušević SN. The impact of different extracts of six Lamiaceae species on deleterious effects of oxidative stress assessed in acellular, prokaryotic and eukaryotic models in vitro. Saudi Pharm J 2021; 28:1592-1604. [PMID: 33424252 PMCID: PMC7783233 DOI: 10.1016/j.jsps.2020.10.006] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2020] [Accepted: 10/15/2020] [Indexed: 11/26/2022] Open
Abstract
The main objective of this research was to evaluate the impact of methanolic, ethanolic and aqueous extracts of Origanum majorana L., Origanum vulgare L., Teucrium chamaedrys L., Teucrium montanum L., Thymus serpyllum L. and Thymus vulgaris L. (Lamiaceae) on the effects of free radicals using different model systems. The extracts were characterized on the basis of the contents of total phenolics, phenolic acids, flavonoids and flavonols, and also using high-performance liquid chromatography with diode-array detection. Antioxidant activity in vitro was assessed using DPPH assay. The genoprotective properties were tested using plasmid relaxation assay on pUC19 E. coli XL1-Blue, while SOS/umuC assay on Salmonella typhimurium TA1535/pSK1002 and Comet assay on human lung fibroblasts were used to assess the antigenotoxicity of the extracts. Ethanolic extracts had the most phenolics (up to 236.20 mg GAE/g at 0.5 mg/mL), flavonoids (up to 42.47 mg QE/g at 0.5 mg/mL) and flavonols (up to 16.56 mg QE/g at 0.5 mg/mL), and they exhibited the highest DPPH activity (up to 92.16% at 0.25 mg/mL). Interestingly enough, aqueous extracts provided the best protection of plasmid DNA (the lowest IC50 value was 0.17 mg/mL). Methanolic extracts, on the other hand, most efficiently protected the prokaryotic DNA, while all the extracts had a significant impact against genomic damages inflicted on human fibroblasts. O. vulgare extracts are considered to be the most promising in preserving the overall DNA integrity against oxidative genomic damages. Moreover, HPLC-DAD analysis highlighted rosmarinic acid as the most abundant in the investigated samples (551.45 mg/mL in total in all the extracts), followed by luteolin-7-O-glucoside (150.19 mg/mL in total), while their presence correlates with most of the displayed activities. The novelty of this study is reflected in the application of a prokaryotic model for testing the antigenotoxic effects of Lamiaceae species, as no previous reports have yet been published on the genoprotective potential of these species.
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Affiliation(s)
- Mariana M Oalđe
- University of Belgrade, Faculty of Biology, Institute of Botany and Botanical Garden "Jevremovac", Studentski trg, 16, Belgrade, Serbia
| | - Stoimir M Kolarević
- University of Belgrade, Faculty of Biology, Chair of Microbiology, Centre for Genotoxicology and Ecogenotoxicology, Studentski trg, 16, Belgrade, Serbia.,University of Belgrade, Institute for Biological Research "Siniša Stanković", National Institute of Republic of Serbia, Bulevar Despota Stefana 142, Belgrade, Serbia
| | - Jelena C Živković
- Institute for Medicinal Plants Research "Dr. Josif Pančić", Tadeuša Košćuška 1, Belgrade, Serbia
| | - Branka S Vuković-Gačić
- University of Belgrade, Faculty of Biology, Chair of Microbiology, Centre for Genotoxicology and Ecogenotoxicology, Studentski trg, 16, Belgrade, Serbia
| | - Jovana M Jovanović Marić
- University of Belgrade, Faculty of Biology, Chair of Microbiology, Centre for Genotoxicology and Ecogenotoxicology, Studentski trg, 16, Belgrade, Serbia.,University of Belgrade, Institute for Biological Research "Siniša Stanković", National Institute of Republic of Serbia, Bulevar Despota Stefana 142, Belgrade, Serbia
| | - Margareta J Kračun Kolarević
- University of Belgrade, Institute for Biological Research "Siniša Stanković", National Institute of Republic of Serbia, Bulevar Despota Stefana 142, Belgrade, Serbia
| | - Jelena Z Đorđević
- University of Belgrade, Institute for Multidisciplinary Research, Kneza Višeslava 1, Belgrade, Serbia
| | - Ana Z Alimpić Aradski
- University of Belgrade, Faculty of Biology, Institute of Botany and Botanical Garden "Jevremovac", Studentski trg, 16, Belgrade, Serbia
| | - Petar D Marin
- University of Belgrade, Faculty of Biology, Institute of Botany and Botanical Garden "Jevremovac", Studentski trg, 16, Belgrade, Serbia
| | - Katarina P Šavikin
- Institute for Medicinal Plants Research "Dr. Josif Pančić", Tadeuša Košćuška 1, Belgrade, Serbia
| | - Sonja N Duletić-Laušević
- University of Belgrade, Faculty of Biology, Institute of Botany and Botanical Garden "Jevremovac", Studentski trg, 16, Belgrade, Serbia
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45
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Kasara A, Babar OA, Tarafdar A, Senthilkumar T, Sirohi R, Arora VK. Thin‐layer drying of
sadabahar
(
Catharanthus roseus
) leaves using different drying techniques and fate of bioactive compounds. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.15140] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
Affiliation(s)
- Akansha Kasara
- Department of Food Engineering National Institute of Food Technology Entrepreneurship and Management (NIFTEM) Kundli, Sonepat India
| | - Onkar A. Babar
- Department of Food Engineering National Institute of Food Technology Entrepreneurship and Management (NIFTEM) Kundli, Sonepat India
| | - Ayon Tarafdar
- Department of Food Engineering National Institute of Food Technology Entrepreneurship and Management (NIFTEM) Kundli, Sonepat India
- Divison of Livestock Production and Management ICAR‐Indian Veterinary Research Institute Izatnagar, Bareilly India
| | - Thangalakshmi Senthilkumar
- Department of Food Engineering National Institute of Food Technology Entrepreneurship and Management (NIFTEM) Kundli, Sonepat India
| | - Ranjna Sirohi
- The Centre for Energy and Environmental Sustainability Lucknow UP India
| | - Vinkel Kumar Arora
- Department of Food Engineering National Institute of Food Technology Entrepreneurship and Management (NIFTEM) Kundli, Sonepat India
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46
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Antioxidant Properties of Lyophilized Rosemary and Sage Extracts and its Effect to Prevent Lipid Oxidation in Poultry Pátê. Molecules 2020; 25:molecules25215160. [PMID: 33171894 PMCID: PMC7664241 DOI: 10.3390/molecules25215160] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/22/2020] [Revised: 10/31/2020] [Accepted: 11/03/2020] [Indexed: 11/16/2022] Open
Abstract
This study aimed to evaluate the antioxidant activities (AA) of lyophilized rosemary extract and lyophilized sage extract, and their effects on the oxidative stability of poultry pátê. For this purpose, four poultry pátê formulations with rosemary, sage, sodium erythorbate and a control (without antioxidants) were produced. The rosemary and sage were characterized according to total phenolic compounds (TPC) and AA by several methods. The poultry pátês stored at 4 °C were evaluated by the lipid oxidation. High concentrations of TPC were detected in the rosemary extract and sage extract (46.48 and 41.61 mg GAE/g (Gallic acid equivalent), respectively). The AA of the rosemary and sage extracts determined by free radical-scavenging were 4745.72 and 2462.82 µmol TE/g (Trolox equivalents), respectively. The high concentrations of catechin, rutin, myricetin and p-coumaric acids in these extracts may be responsible for the strong inhibitory action against food pathogens. Besides this, these compounds can be responsible for the best performance in inhibiting lipid oxidation in poultry pátês during storage. This study suggests that rosemary and sage extracts may be used as a natural antioxidant in meat products.
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47
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Evaluation of drying effect on the composition of the essential oil isolated from aerial parts of Pituranthos chloranthus from southern Algeria and their biological activities. BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY 2020. [DOI: 10.1016/j.bcab.2020.101844] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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48
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Miljanović A, Bielen A, Grbin D, Marijanović Z, Andlar M, Rezić T, Roca S, Jerković I, Vikić-Topić D, Dent M. Effect of Enzymatic, Ultrasound, and Reflux Extraction Pretreatments on the Chemical Composition of Essential Oils. Molecules 2020; 25:molecules25204818. [PMID: 33092122 PMCID: PMC7587977 DOI: 10.3390/molecules25204818] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2020] [Revised: 10/13/2020] [Accepted: 10/19/2020] [Indexed: 12/23/2022] Open
Abstract
The effect of different hydrodistillation pretreatments, namely, reflux extraction, reflux extraction with the addition of cell wall-degrading enzymes, and ultrasound, on the yield and chemical composition of essential oils of sage, bay laurel, and rosemary was examined. All pretreatments improved essential oil yield compared to no-pretreatment control (40–64% yield increase), while the oil quality remained mostly unchanged (as shown by statistical analysis of GC-MS results). However, enzyme-assisted reflux extraction pretreatment did not significantly outperform reflux extraction (no-enzyme control), suggesting that the observed yield increase was mostly a consequence of reflux extraction and enzymatic activity had only a minute effect. Thus, we show that ultrasound and reflux extraction pretreatments are beneficial in the production of essential oils of selected Mediterranean plants, but the application of enzymes has to be carefully re-evaluated.
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Affiliation(s)
- Anđela Miljanović
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10 000 Zagreb, Croatia; (A.M.); (D.G.); (M.A.); (T.R.)
| | - Ana Bielen
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10 000 Zagreb, Croatia; (A.M.); (D.G.); (M.A.); (T.R.)
- Correspondence: (A.B.); (M.D.); Tel.: +385-98-179-3307 (A.B.); +385-91-444-0555 (M.D.)
| | - Dorotea Grbin
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10 000 Zagreb, Croatia; (A.M.); (D.G.); (M.A.); (T.R.)
| | - Zvonimir Marijanović
- Faculty of Chemistry and Technology, University of Split, Ruđera Boškovića 35, 21 000 Split, Croatia; (Z.M.); (I.J.)
| | - Martina Andlar
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10 000 Zagreb, Croatia; (A.M.); (D.G.); (M.A.); (T.R.)
| | - Tonči Rezić
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10 000 Zagreb, Croatia; (A.M.); (D.G.); (M.A.); (T.R.)
| | - Sunčica Roca
- NMR Centre, Ruđer Bošković Institute, Bijenička cesta 54, 10 000 Zagreb, Croatia; (S.R.); (D.V.-T.)
| | - Igor Jerković
- Faculty of Chemistry and Technology, University of Split, Ruđera Boškovića 35, 21 000 Split, Croatia; (Z.M.); (I.J.)
| | - Dražen Vikić-Topić
- NMR Centre, Ruđer Bošković Institute, Bijenička cesta 54, 10 000 Zagreb, Croatia; (S.R.); (D.V.-T.)
- Department of Natural and Health Sciences, Juraj Dobrila University of Pula, Zagrebačka 30, 52 100 Pula, Croatia
| | - Maja Dent
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10 000 Zagreb, Croatia; (A.M.); (D.G.); (M.A.); (T.R.)
- Correspondence: (A.B.); (M.D.); Tel.: +385-98-179-3307 (A.B.); +385-91-444-0555 (M.D.)
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49
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Xu X, Zhang L, Feng Y, ElGasim A. Yagoub A, Sun Y, Ma H, Zhou C. Vacuum pulsation drying of okra (Abelmoschus esculentus L. Moench): Better retention of the quality characteristics by flat sweep frequency and pulsed ultrasound pretreatment. Food Chem 2020; 326:127026. [DOI: 10.1016/j.foodchem.2020.127026] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2019] [Revised: 05/06/2020] [Accepted: 05/08/2020] [Indexed: 12/27/2022]
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50
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Mamache W, Amira S, Ben Souici C, Laouer H, Benchikh F. In vitro antioxidant, anticholinesterases, anti-α-amylase, and anti-α-glucosidase effects of Algerian Salvia aegyptiaca and Salvia verbenaca. J Food Biochem 2020; 44:e13472. [PMID: 33000487 DOI: 10.1111/jfbc.13472] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2020] [Revised: 08/11/2020] [Accepted: 08/24/2020] [Indexed: 11/29/2022]
Abstract
In this study, Salvia aegyptiaca and Salvia verbenaca aerial part decoction and methanol extracts (SAE DE, SAE ME, SVR DE, and SVR ME) were screened for their in vitro antioxidant, anti-Alzheimer, and antidiabetic enzymes inhibition activities. The antioxidant properties of Salvia extracts were determined using DPPH radical scavenging, ABTS radical scavenging, Alkaline DMSO superoxide radical scavenging, β-carotene bleaching, reducing power, and metal chelating activity assays. All extracts showed high antioxidant capacity and the antioxidant properties with the best performance were detected in the SAE ME and SVR ME. The extracts of S. aegyptiaca and S. verbenaca showed a low inhibitory activity of acetylcholinesterase (AChE), whereas, the methanol extract of S. aegyptiaca had the highest inhibitory activity on butyrylcholinesterase (BChE) (71.60 ± 4.33% for 100 µg/ml) compared to the other extracts. In vitro inhibitory effect on diabetic enzymes showed that the ME inhibited α-amylase enzyme with an IC50 86 and 101 µg/ml for SAE and SVR, respectively. Similarly, both extracts inhibited α-glucosidase with (IC50 97 and 150 µg/ml, respectively). The decoction extracts exhibited lower activity on both enzymes. PRACTICAL APPLICATIONS: It is becoming evident that oxidative stress is involved in several acute and chronic diseases. Counteracting free radical generation has become one of the widest fields of research worldwide. This study deals with the in vitro antioxidant activity of two plants from the Salvia genus as well as the assessment of their in vitro inhibitory properties of four key enzymes implicated in diabetes and Alzheimer's disease. Concerning the practical applications of our work, it can be explored in its antioxidant part as a food supplement to prevent the excess of free radicals in the body and also in other industrial practices. Another potential use is in the prevention and amelioration of both diabetes and Alzheimer's disease symptoms for the extracts that had enzyme inhibitory activity, but this deserves further toxicological and in vivo studies.
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Affiliation(s)
- Walid Mamache
- Laboratory of Phytotherapy Applied to Chronic Diseases, Department of Biochemistry, Faculty of Nature and Life Sciences, University of Setif 1, Setif, Algeria
| | - Smain Amira
- Laboratory of Phytotherapy Applied to Chronic Diseases, Department of Animal Biology and Physiology, Faculty of Nature and Life Sciences, University of Setif 1, Setif, Algeria
| | - Chawki Ben Souici
- Centre de Recherche en Biotechnologie (C.R.B.T) Constantine, Constantine, Algeria
| | - Hocine Laouer
- Laboratory of Valorization of Natural Biological Resources, Department of Plant Biology and Ecology, Faculty of Nature and Life Sciences, University of Setif 1, Setif, Algeria
| | - Fatima Benchikh
- Laboratory of Phytotherapy Applied to Chronic Diseases, Department of Animal Biology and Physiology, Faculty of Nature and Life Sciences, University of Setif 1, Setif, Algeria
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