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Martínez-Zamora L, Hashemi S, Cano-Lamadrid M, Bueso MC, Aguayo E, Kessler M, Artés-Hernández F. Ultrasound-Assisted Extraction of Bioactive Compounds from Broccoli By-Products. Foods 2024; 13:1441. [PMID: 38790742 PMCID: PMC11120188 DOI: 10.3390/foods13101441] [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: 03/20/2024] [Revised: 04/22/2024] [Accepted: 05/04/2024] [Indexed: 05/26/2024] Open
Abstract
The objective of this work was to gain insight into the operating conditions that affect the efficiency of ultrasound-assisted extraction (UAE) parameters to achieve the best recovery of bioactive compounds from broccoli leaf and floret byproducts. Therefore, total phenolic content (TPC) and the main sulfur bioactive compounds (sulforaphane (SFN) and glucosinolates (GLSs)) were assayed. Distilled water was used as solvent. For each byproduct type, solid/liquid ratio (1:25 and 2:25 g/mL), temperature (25, 40, and 55 °C), and extraction time (2.5, 5, 7.5, 10, 15, and 20 min) were the studied variables to optimize the UAE process by using a kinetic and a cubic regression model. TPC was 12.5-fold higher in broccoli leaves than in florets, while SFN was from 2.5- to 4.5-fold higher in florets regarding the leaf's extracts obtained from the same plants, their precursors (GLS) being in similar amounts for both plant tissues. The most efficient extraction conditions were at 25 °C, ratio 2:25, and during 15 or 20 min according to the target phytochemical to extract. In conclusion, the type of plant tissue and used ratio significantly influenced the extraction of bioactive compounds, the most efficient UAE parameters being those with lower energy consumption.
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Affiliation(s)
- Lorena Martínez-Zamora
- Postharvest and Refrigeration Group, Department of Agricultural Engineering & Institute of Plant Biotechnology, Universidad Politécnica de Cartagena, 30203 Cartagena, Murcia, Spain; (L.M.-Z.); (S.H.); (M.C.-L.); (E.A.)
- Department of Food Technology, Nutrition, and Food Science, Faculty of Veterinary Sciences, University of Murcia, 30071 Espinardo, Murcia, Spain
| | - Seyedehzeinab Hashemi
- Postharvest and Refrigeration Group, Department of Agricultural Engineering & Institute of Plant Biotechnology, Universidad Politécnica de Cartagena, 30203 Cartagena, Murcia, Spain; (L.M.-Z.); (S.H.); (M.C.-L.); (E.A.)
| | - Marina Cano-Lamadrid
- Postharvest and Refrigeration Group, Department of Agricultural Engineering & Institute of Plant Biotechnology, Universidad Politécnica de Cartagena, 30203 Cartagena, Murcia, Spain; (L.M.-Z.); (S.H.); (M.C.-L.); (E.A.)
| | - María Carmen Bueso
- Department of Applied Mathematics and Statistics, Universidad Politécnica de Cartagena, 30202 Cartagena, Murcia, Spain; (M.C.B.); (M.K.)
| | - Encarna Aguayo
- Postharvest and Refrigeration Group, Department of Agricultural Engineering & Institute of Plant Biotechnology, Universidad Politécnica de Cartagena, 30203 Cartagena, Murcia, Spain; (L.M.-Z.); (S.H.); (M.C.-L.); (E.A.)
| | - Mathieu Kessler
- Department of Applied Mathematics and Statistics, Universidad Politécnica de Cartagena, 30202 Cartagena, Murcia, Spain; (M.C.B.); (M.K.)
| | - Francisco Artés-Hernández
- Postharvest and Refrigeration Group, Department of Agricultural Engineering & Institute of Plant Biotechnology, Universidad Politécnica de Cartagena, 30203 Cartagena, Murcia, Spain; (L.M.-Z.); (S.H.); (M.C.-L.); (E.A.)
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Boateng ID, Clark K. Trends in extracting Agro-byproducts' phenolics using non-thermal technologies and their combinative effect: Mechanisms, potentials, drawbacks, and safety evaluation. Food Chem 2024; 437:137841. [PMID: 37918151 DOI: 10.1016/j.foodchem.2023.137841] [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: 04/03/2023] [Revised: 10/20/2023] [Accepted: 10/22/2023] [Indexed: 11/04/2023]
Abstract
The agro-food industries generate significant waste with adverse effects. However, these byproducts are rich in polyphenols with diverse bioactivities. Innovative non-thermal extraction (NTE) technologies (Naviglio extractor®, cold plasma (CP), high hydrostatic pressure (HHP), pulse-electric field (PEF), ultrasound-assisted extraction (UAE), etc.) and their combinative effect (integrated UAE + HPPE, integrated PEF + enzyme-assisted extraction, etc.) could improve polyphenolic extraction. Hence, this article comprehensively reviewed the mechanisms, applications, drawbacks, and safety assessment of emerging NTE technologies and their combinative effects in the last 5 years, emphasizing their efficacy in improving agro-byproduct polyphenols' extraction. According to the review, incorporating cutting-edge NTE might promote the extraction ofmore phenolic extractfrom agro-byproducts due to numerous benefits,such as increased extractability,preserved thermo-sensitive phenolics, and low energy consumption. The next five years should investigate combined novel NTE technologies as they increase extractability. Besides, more research must be done on extracting free and bound phenolics, phenolic acids, flavonoids, and lignans from agro by-products. Finally, the safety of the extraction technology on the polyphenolic extract needs a lot of studies (in vivo and in vitro), and their mechanisms need to be explored.
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Affiliation(s)
- Isaac Duah Boateng
- College of Agriculture, Food, and Natural Resources, University of Missouri, Columbia, MO 65211, United States of America; Certified Group, 199 W Rhapsody Dr, San Antonio, TX 78216, United States of America; Kumasi Cheshire Home, Off Edwenase Road, Kumasi, Ghana.
| | - Kerry Clark
- College of Agriculture, Food, and Natural Resources, University of Missouri, Columbia, MO 65211, United States of America.
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Boateng ID. Recent advances incombined Avant-garde technologies (thermal-thermal, non-thermal-non-thermal, and thermal-non-thermal matrix) to extract polyphenols from agro byproducts. J Food Drug Anal 2023; 31:552-582. [PMID: 38526817 PMCID: PMC10962677 DOI: 10.38212/2224-6614.3479] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2023] [Accepted: 10/02/2023] [Indexed: 03/27/2024] Open
Abstract
Because food byproducts (waste) are rich in phytoconstituents, valorizing them is crucial for global food security. However, conventional extraction (CE), including decoction, maceration, Soxhlet, etc., for agro byproducts' polyphenol extraction are time-consuming and rely significantly on vast volumes of potentially aggressive solvents. Hence, Avantgarde extraction technologies, including non-thermal (high hydrostatic pressure (HHPE), pulsed-electric field (PEF), high voltage electrical discharges (HVED), etc.) and thermal extraction (supercritical fluid (SCF), subcritical water extraction (SWE), microwave-assisted extraction (MAE), etc.), as well as their thermal combinations (SCF-PLE, SCCO2-SWE, SCCO2-MAE, etc.), non-thermal combinations (HHPE + UAE, PEF + UAE, HVED + UAE, etc.) and combined thermalnon-thermal (MAE-UAE, etc.) are increasingly replacing CE. However, a review of combined Avant-garde extraction escalation technologies (non-thermal/thermal extraction matrix) for extracting polyphenols from agro-byproducts is limited. Hence, this manuscript reviewed Avant-garde extraction technologies (non-thermal/thermal extraction matrix) for extracting phenolics from agro-byproducts in the last 5 years. The key factors affecting polyphenols' extraction from the byproduct, the recent applications of Avant-garde technologies, and their principle were reviewed using databases from Web of Science and Lens.org. The results demonstrated that combined Avant-garde extraction escalation technologies increase extractability, resulting in polyphenols with higher extraction rates, fewer contaminants, and preservation of thermosensitive components. Therefore, combined Avant-garde extraction technologies should be explored over the next five years. Implementing an integrated process and the strategic sequencing of diverse Avant-garde extraction technologies are important. Thus, further investigation is required to explore the sequencing process and its potential impact on the extraction of phenolics from agro-byproducts.
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Affiliation(s)
- Isaac Duah Boateng
- Division of Food, Nutrition and Exercise Sciences, University of Missouri, Columbia, MO, 65211,
USA
- Certified Group, 199 W Rhapsody Dr, San Antonio, TX, 78216,
USA
- Kumasi Cheshire Home, Off Edwenase Road, Kumasi,
Ghana
- Organization of African Academic Doctors, PO Box 25305-00100, Nairobi,
Kenya
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Amrane-Abider M, Imre M, Herman V, Debbou-Iouknane N, Zemouri-Alioui S, Khaled S, Bouiche C, Nerín C, Acaroz U, Ayad A. Bioactive Compounds and In Vitro Antioxidant and Anticoccidial Activities of Opuntia ficus-indica Flower Extracts. Biomedicines 2023; 11:2173. [PMID: 37626669 PMCID: PMC10452520 DOI: 10.3390/biomedicines11082173] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2023] [Revised: 07/25/2023] [Accepted: 07/28/2023] [Indexed: 08/27/2023] Open
Abstract
The objective of the present study is to identify the biochemical compounds extracted from OFI flowers using ultra-high-performance liquid chromatography-electrospray ionization quadrupole time-of-flight mass spectrometry and to evaluate their in vitro antioxidant activities and anticoccidial effects on the destruction of Eimeria oocysts isolated from naturally infected chickens. A domestic microwave was used with a refrigerant to condense the vapors generated during the extraction. The flavonoid and phenolic compound contents of the OFI flowers were determined according to standard methods. DPPH radical and H2O2 scavenging capacities were used to assess the antioxidant activity. Regarding the anticoccidial activity, the Eimeria spp. oocysts used were isolated from the fresh feces of infected broilers and were determined in triplicate by incubation at an ambient temperature for 24 h. The results highlighted the considerable influence of the optimized acetone concentration, ratio, irradiation time, and microwave power parameters on the phenolic content and antioxidant activities. Our results revealed significant matches between the predicted and experimental values of the models. Molecular analysis revealed the presence of several biophenol classes such as quercetin, isorhamnetin 3-O-rutinoside, and quercetin-3-O-rutinoside. OFI flower extracts inhibited sporulation and damaged the morphology of Eimeria oocysts compared with normal sporulated Eimeria oocysts containing sporocysts. In conclusion, the optimized conditions were validated and found to fit very well with the experimental values. These findings suggest that the flowers of OFI should be considered sources of antioxidants. The results of the present study revealed that OFI flower extracts have anticoccidial activities against Eimeria-spp.-induced infection in broiler chickens.
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Affiliation(s)
- Meriem Amrane-Abider
- Centre de Recherche en Technologies Agroalimentaires, Route de Targa Ouzemmour, Campus Universitaire, Bejaia 06000, Algeria; (M.A.-A.); (C.B.)
| | - Mirela Imre
- Department of Parasitology and Parasitic Disease, Faculty of Veterinary Medicine, University of Life Sciences “King Mihai I” from Timisoara, 300645 Timisoara, Romania
| | - Viorel Herman
- Department of Infectious Diseases and Preventive Medicine, Faculty of Veterinary Medicine, University of Life Sciences “King Mihai I” from Timisoara, 300645 Timisoara, Romania;
| | - Nedjima Debbou-Iouknane
- Department of Environment Biological Sciences, Faculty of Nature and Life Sciences, University of Bejaia, Bejaia 06000, Algeria;
| | - Salima Zemouri-Alioui
- Laboratory of Applied Biochemistry, Faculty of Nature and Life Sciences, University of Bejaia, Bejaia 06000, Algeria;
| | - Souad Khaled
- Laboratory of Biomathematics, Biochemistry, Biophysics and Scientometrics, Faculty of Nature and Life Sciences, University of Bejaia, Bejaia 06000, Algeria;
| | - Cilia Bouiche
- Centre de Recherche en Technologies Agroalimentaires, Route de Targa Ouzemmour, Campus Universitaire, Bejaia 06000, Algeria; (M.A.-A.); (C.B.)
| | - Cristina Nerín
- Aragón Institute for Engineering Research (I3A), University of Zaragoza, Campus Rio Ebro, María de Luna 3, 50018 Zaragoza, Spain;
| | - Ulaș Acaroz
- ACR Bio Food and Biochemistry Research and Development, Afyonkarahisar 03200, Turkey;
- Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, Afyon Kocatepe University, Afyonkarahisar 03200, Turkey
- Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, Kyrgyz-Turkish Manas University, Bishkek KG-720038, Kyrgyzstan
| | - Abdelhanine Ayad
- Department of Environment Biological Sciences, Faculty of Nature and Life Sciences, University of Bejaia, Bejaia 06000, Algeria;
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Industrial Application and Health Prospective of Fig ( Ficus carica) By-Products. Molecules 2023; 28:molecules28030960. [PMID: 36770628 PMCID: PMC9919570 DOI: 10.3390/molecules28030960] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2022] [Revised: 01/08/2023] [Accepted: 01/13/2023] [Indexed: 01/21/2023] Open
Abstract
The current review was carried out on the industrial application of fig by-products and their role against chronic disorders. Fig is basically belonging to fruit and is botanically called Ficus carica. There are different parts of fig, including the leaves, fruits, seeds and latex. The fig parts are a rich source of bioactive compounds and phytochemicals including antioxidants, phenolic compounds, polyunsaturated fatty acids, phytosterols and vitamins. These different parts of fig are used in different food industries such as the bakery, dairy and beverage industries. Fig by-products are used in extract or powder form to value the addition of different food products for the purpose of improving the nutritional value and enhancing the stability. Fig by-products are additive-based products which contain high phytochemicals fatty acids, polyphenols and antioxidants. Due to the high bioactive compounds, these products performed a vital role against various diseases including cancer, diabetes, constipation, cardiovascular disease (CVD) and the gastrointestinal tract (GIT). Concussively, fig-based food products may be important for human beings and produce healthy food.
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6
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Recycling of fig peels to enhance the quality of handmade pasta. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113872] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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7
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Impact of Cell Disintegration Techniques on Curcumin Recovery. FOOD ENGINEERING REVIEWS 2022. [DOI: 10.1007/s12393-022-09319-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
Abstract
Abstract
In recent years, the improvement of curcumin recovery from turmeric by cell and tissue disintegration techniques has been gaining more attention; these emerging techniques were used for a reproducible and robust curcumin extraction process. Additionally, understanding the material characteristics is also needed to choose the optimized technique and appropriate processing parameters. In this review, an outlook about the distribution of different fractions in turmeric rhizomes is reviewed to explain matrix challenges on curcumin extraction. Moreover, the most important part, this review provides a comprehensive summary of the latest studies on ultrasound-assisted extraction (UAE), microwave-assisted extraction (MAE), enzyme-assisted extraction (EAE), high-pressure-assisted extraction (HPAE), pulsed electric field-assisted extraction (PEFAE), and ohmic heating-assisted extraction (OHAE). Lastly, a detailed discussion about the advantages and disadvantages of emerging techniques will provide an all-inclusive understanding of the food industry’s potential of different available processes.
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Fig “Ficus carica L.” and its by-products: A decade evidence of their health-promoting benefits towards the development of novel food formulations. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.06.010] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
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9
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Reguengo LM, Salgaço MK, Sivieri K, Maróstica Júnior MR. Agro-industrial by-products: Valuable sources of bioactive compounds. Food Res Int 2022; 152:110871. [DOI: 10.1016/j.foodres.2021.110871] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2020] [Revised: 11/22/2021] [Accepted: 12/02/2021] [Indexed: 11/04/2022]
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10
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A novel approach for synchronous transformation and extraction of psoralen from fig (Ficus carica L.) leaves based on polarity of different macroporous adsorption resins. Chem Eng Res Des 2022. [DOI: 10.1016/j.cherd.2021.12.004] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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11
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Flavonoids from Fig (Ficus carica Linn.) Leaves: The Development of a New Extraction Method and Identification by UPLC-QTOF-MS/MS. APPLIED SCIENCES-BASEL 2021. [DOI: 10.3390/app11167718] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
Abstract
Flavonoid-rich leaves of the Ficus carica L. plant are usually discarded as waste. In this work, ultrasonic enzyme-assisted aqueous two-phase extraction (UEAATPE) was proposed as an innovative method to estimate the total flavonoids present in F. carica L. leaves. Total flavonoids were analyzed qualitatively and quantitatively by UPLC-QTOF-MS. At 38% (w/w) ethanol/18% (w/w) ammonium sulfate, we achieved the optimum conditions in which to establish an easy-to-form aqueous two-phase extraction (ATPE) as the final system. The optimal UEAATPE conditions were set at an enzymatic concentration of 0.4 U/g, 150 min enzymolysis time, an enzymolysis temperature of 50 °C, a liquid–solid ratio of 20:1 (mL/g), and 30 min ultrasonic time. The yields of the total flavonoids, i.e., 60.22 mg/g, obtained by UEAATPE were found to be 1.13-fold, 1.21-fold, 1.27-fold, and 2.43-fold higher than those obtained by enzyme-assisted ATPE (EAATPE), ultrasonic-assisted ATPE (UAATPE), ATPE, and soxhlet extraction (SE) methods, respectively. Furthermore, eleven flavonoids from the leaves of the F. carica L. plant were completely identified and fully characterized. Among them, ten flavonoids have been identified for the first time from the leaves of the F. carica L. plant. These flavonoids are quercetin 3-O-hexobioside-7-O-hexoside, 2-carboxyl-1,4-naphthohydroquinone-4-O-hexoside, luteolin 6-C-hexoside, 8-C-pentoside, kaempferol 6-C-hexoside-8-C-hexoside, quercetin 6-C-hexobioside, kaempferol 6-C-hexoside-8-C-hexoside, apigenin 2″-O-pentoside, apigenin 6-C-hexoside, quercetin 3-O-hexoside, and kaempferol 3-O-hexobioside. Therefore, F. carica L. leaves contain new kinds of unidentified natural flavonoids and are a rich source of biological activity. Therefore, this research has potential applications and great value in waste handling and utilization.
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13
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He L, Gao Y, Han L, Yu Q, Zang R. Enhanced gelling performance of oxhide gelatin prepared from cowhide scrap by high pressure-assisted extraction. J Food Sci 2021; 86:2525-2538. [PMID: 34056721 DOI: 10.1111/1750-3841.15769] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2020] [Revised: 03/30/2021] [Accepted: 04/10/2021] [Indexed: 02/04/2023]
Abstract
In this study, the feasibility of preparing oxhide gelatin from cowhide scrap by high pressure assisted-liquid extraction was verified. Different processing conditions, including high pressure time (15 to 25 min), pressure (250 to 350 MPa), and liquid-to-solid ratio (1:3 to 1:5), were optimized through response surface methodology. Under the optimum manufacturing conditions, when the high-pressure processing (HPP) time was 22 min, the pressure was 289 MPa, and the liquid-to-solid ratio was 1:4, the highest extraction yield (36%) and gel strength (224 g) were achieved. Based on DSC, XRD, FTIR, SEM, gelling and melting temperatures, HPP led to the structural modification of the gelatinized collagen, which enhanced the rearrangement of the gel structure during the gelation process and made it have better gelling properties. In addition, compared with the commercial sample, they do not differ significantly in the relaxation time and peak area of prepared oxhide gelatin. These findings provide new insights into the practicability of HPP during the preparation of oxhide gelatin, which can noticeably reduce the processing time and be applied to industrial production. PRACTICAL APPLICATION: Compared with traditional processing, a high pressure-assisted extraction process can noticeably reduce the processing time while producing cowhide gelation with similar physicochemical and functional properties. Meanwhile, high pressure processing (HPP) led to the structural destruction of the cowhide and gelatinized collagen, which enhanced the rearrangement of the gelatin structure during the gelation process and made it have better gelling properties. Importantly, high pressure-assisted extraction can facilitate the use of a low-cost raw material and improve the preparation efficiency of oxhide gelatin, which shows great potential in large-scale and efficient industrial production and the quality control of oxhide gelatin.
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Affiliation(s)
- Long He
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, China
| | - Yongfang Gao
- Laboratory of Agricultural & Food Biomechanics, Institute of Biophysics, College of Science, Northwest A&F University, Yangling, Shaanxi, China
| | - Ling Han
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, China
| | - Qunli Yu
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, China
| | - Rongyu Zang
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, China
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Li P, Lei K, Liu L, Zhang G, Ge H, Zheng C, Shu H, Zhang S, Ji L. Identification and functional characterization of a new flavonoid synthase gene MdFLS1 from apple. PLANTA 2021; 253:105. [PMID: 33860366 DOI: 10.1007/s00425-021-03615-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/09/2020] [Accepted: 03/24/2021] [Indexed: 06/12/2023]
Abstract
The flavonoid synthase gene MdFLS1 from apple, which possibly plays an important role in anthocyanin synthesis, accumulates in the purple-red branches of Malus 'Pink spire'. Flavonoid metabolism serves an important function in plant growth and development. In this study, we selected 20 varieties of apple lines, 10 green and ten red branches, from the plant nursery of Qingdao Agriculture Academy. Metabolite analysis revealed that large amounts of anthocyanins accumulated in the purple-red branches of M. 'Pink spire'. Real-time polymerase chain reaction showed that the expression of the flavonol synthase gene MdFLS1 was over 1500-fold higher in M. 'Pink spire' than in the other varieties. A single base A was inserted at the first three bases of the active binding site of MdFLS1 to prove that the purple-red colour of apple leaves and stems in M. 'Pink spire' may be caused by the inactivation of MdFLS1 protein. The results of in vitro enzymatic reaction revealed that the MdFLS1 protein lost its activity. MdFLS1 was expressed in Arabidopsis thaliana to explore further its functions. High-expression wild-type strains (OE1 and OE2) and high-expression strains of A-base insertion (A-OE1 and A-OE2) were obtained. Compared with the wild-type strains, the overexpression lines showed lighter tissue colour and less accumulation of anthocyanins. However, A-OE1 and A-OE2 showed no difference in colouration. In conclusion, we speculated that the MdFLS1 gene in M. 'Pink spire' cannot bind flavonoids, triggering the synthesis of anthocyanins in another branch of the flavonoid metabolic pathway and resulting in the purple-red colouration of apple leaves and stems. These results suggest that MdLS1 is a potential genetic target for breeding high-flavonoid apples in future cultivar development.
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Affiliation(s)
- Pan Li
- School of Pharmacy, Liaocheng University, Liaocheng, Shandong, 250000, People's Republic of China
| | - Kang Lei
- School of Pharmacy, Liaocheng University, Liaocheng, Shandong, 250000, People's Republic of China
| | - Lin Liu
- State Key Laboratory of Crop Biology, College of Life Sciences, Shandong Agricultural University, Tai'an, Shandong, 271018, People's Republic of China
| | - Guizhi Zhang
- School of Pharmacy, Linyi University, Linyi, Shandong, 276000, People's Republic of China
| | - Hongjuan Ge
- Qingdao Agriculture Academy, Qingdao, Shandong, 266100, People's Republic of China
| | - Chengchao Zheng
- State Key Laboratory of Crop Biology, College of Life Sciences, Shandong Agricultural University, Tai'an, Shandong, 271018, People's Republic of China
| | - Huairui Shu
- State Key Laboratory of Crop Biology, College of Life Sciences, Shandong Agricultural University, Tai'an, Shandong, 271018, People's Republic of China
| | - Shizhong Zhang
- State Key Laboratory of Crop Biology, College of Life Sciences, Shandong Agricultural University, Tai'an, Shandong, 271018, People's Republic of China.
| | - Lusha Ji
- School of Pharmacy, Liaocheng University, Liaocheng, Shandong, 250000, People's Republic of China.
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Sustainable and efficient surfactant-based microwave-assisted extraction of target polyphenols and furanocoumarins from fig (Ficus carica L.) leaves. J Mol Liq 2020. [DOI: 10.1016/j.molliq.2020.114196] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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16
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Vázquez-González Y, Ragazzo-Sánchez JA, Calderón-Santoyo M. Characterization and antifungal activity of jackfruit (Artocarpus heterophyllus Lam.) leaf extract obtained using conventional and emerging technologies. Food Chem 2020; 330:127211. [DOI: 10.1016/j.foodchem.2020.127211] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/29/2019] [Revised: 05/28/2020] [Accepted: 05/31/2020] [Indexed: 11/15/2022]
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17
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Sedraoui S, Badr A, Barba MGM, Doyen A, Tabka Z, Desjardins Y. Optimization of the Ultrahigh-Pressure–Assisted Extraction of Phenolic Compounds and Antioxidant Activity from Palm Dates (Phoenix dactylifera L.). FOOD ANAL METHOD 2020. [DOI: 10.1007/s12161-020-01764-w] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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18
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Trigo JP, Alexandre EMC, Oliveira A, Saraiva JA, Pintado M. Fortification of carrot juice with a high‐pressure‐obtained pomegranate peel extract: chemical, safety and sensorial aspects. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14386] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Affiliation(s)
- João P. Trigo
- Department of Chemistry QOPNA& LAQV‐REQUIMTE University of Aveiro Campus Universitário de Santiago 3810‐193 Aveiro Portugal
- CBQF – Centro de Biotecnologia e Química Fina – Laboratório Associado Escola Superior de Biotecnologia Universidade Católica Portuguesa Rua Arquiteto Lobão Vital 172 4200‐374 Porto Portugal
| | - Elisabete M. C. Alexandre
- Department of Chemistry QOPNA& LAQV‐REQUIMTE University of Aveiro Campus Universitário de Santiago 3810‐193 Aveiro Portugal
- CBQF – Centro de Biotecnologia e Química Fina – Laboratório Associado Escola Superior de Biotecnologia Universidade Católica Portuguesa Rua Arquiteto Lobão Vital 172 4200‐374 Porto Portugal
| | - Ana Oliveira
- CBQF – Centro de Biotecnologia e Química Fina – Laboratório Associado Escola Superior de Biotecnologia Universidade Católica Portuguesa Rua Arquiteto Lobão Vital 172 4200‐374 Porto Portugal
| | - Jorge A. Saraiva
- Department of Chemistry QOPNA& LAQV‐REQUIMTE University of Aveiro Campus Universitário de Santiago 3810‐193 Aveiro Portugal
| | - Manuela Pintado
- CBQF – Centro de Biotecnologia e Química Fina – Laboratório Associado Escola Superior de Biotecnologia Universidade Católica Portuguesa Rua Arquiteto Lobão Vital 172 4200‐374 Porto Portugal
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19
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Trigo JP, Alexandre EMC, Silva S, Costa E, Saraiva JA, Pintado M. Study of viability of high pressure extract from pomegranate peel to improve carrot juice characteristics. Food Funct 2020; 11:3410-3419. [DOI: 10.1039/c9fo02922b] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
Abstract
Extracts from fruit processing by-products usually present high amounts of bioactive compounds with several important activities such as antioxidant and antimicrobial capacities.
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Affiliation(s)
- João P. Trigo
- QOPNA & LAQV-REQUIMTE
- Department of Chemistry
- University of Aveiro
- Campus Universitário de Santiago
- 3810-193 Aveiro
| | - Elisabete M. C. Alexandre
- QOPNA & LAQV-REQUIMTE
- Department of Chemistry
- University of Aveiro
- Campus Universitário de Santiago
- 3810-193 Aveiro
| | - Sara Silva
- Universidade Católica Portuguesa
- CBQF – Centro de Biotecnologia e Química Fina – Laboratório Associado
- Escola Superior de Biotecnologia
- 4169-005 Porto
- Portugal
| | - Eduardo Costa
- Universidade Católica Portuguesa
- CBQF – Centro de Biotecnologia e Química Fina – Laboratório Associado
- Escola Superior de Biotecnologia
- 4169-005 Porto
- Portugal
| | - Jorge A. Saraiva
- QOPNA & LAQV-REQUIMTE
- Department of Chemistry
- University of Aveiro
- Campus Universitário de Santiago
- 3810-193 Aveiro
| | - Manuela Pintado
- Universidade Católica Portuguesa
- CBQF – Centro de Biotecnologia e Química Fina – Laboratório Associado
- Escola Superior de Biotecnologia
- 4169-005 Porto
- Portugal
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20
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Mwaurah PW, Kumar S, Kumar N, Attkan AK, Panghal A, Singh VK, Garg MK. Novel oil extraction technologies: Process conditions, quality parameters, and optimization. Compr Rev Food Sci Food Saf 2019; 19:3-20. [DOI: 10.1111/1541-4337.12507] [Citation(s) in RCA: 65] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2019] [Revised: 10/07/2019] [Accepted: 10/15/2019] [Indexed: 12/29/2022]
Affiliation(s)
- Peter Waboi Mwaurah
- Department of Processing and Food Engineering, College of Agricultural Engineering and TechnologyCCS Haryana Agricultural University Hisar Haryana 125 004 India
| | - Sunil Kumar
- Department of Processing and Food Engineering, College of Agricultural Engineering and TechnologyCCS Haryana Agricultural University Hisar Haryana 125 004 India
| | - Nitin Kumar
- Department of Processing and Food Engineering, College of Agricultural Engineering and TechnologyCCS Haryana Agricultural University Hisar Haryana 125 004 India
| | - Arun Kumar Attkan
- Department of Processing and Food Engineering, College of Agricultural Engineering and TechnologyCCS Haryana Agricultural University Hisar Haryana 125 004 India
| | - Anil Panghal
- Department of Processing and Food Engineering, College of Agricultural Engineering and TechnologyCCS Haryana Agricultural University Hisar Haryana 125 004 India
| | - Vijay Kumar Singh
- Department of Processing and Food Engineering, College of Agricultural Engineering and TechnologyCCS Haryana Agricultural University Hisar Haryana 125 004 India
| | - Mukesh Kumar Garg
- Department of Processing and Food Engineering, College of Agricultural Engineering and TechnologyCCS Haryana Agricultural University Hisar Haryana 125 004 India
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21
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Pais ACS, Pinto CA, Ramos PAB, Pinto RJB, Rosa D, Duarte MF, Abreu MH, Rocha SM, Saraiva JA, Silvestre AJD, Santos SAO. High pressure extraction of bioactive diterpenes from the macroalgae Bifurcaria bifurcata: an efficient and environmentally friendly approach. RSC Adv 2019; 9:39893-39903. [PMID: 35541373 PMCID: PMC9076218 DOI: 10.1039/c9ra06547d] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/20/2019] [Accepted: 11/22/2019] [Indexed: 11/21/2022] Open
Abstract
The brown macroalgae Bifurcaria bifurcata have gained special attention due to their ability to biosynthesize linear diterpenes (rarely found in other species). However, the conventional extraction methods normally used to extract these compounds involve organic solvents and often high temperatures, leading to the degradation of thermo-labile compounds. In this context, the main objective of this work was to study and optimize for the first time the extraction of diterpenes from B. bifurcata through an environmentally friendly methodology, namely, high pressure extraction (HPE) using ethanol : water. This was compared with conventional Soxhlet extraction, using dichloromethane. Box–Behnken design was employed to evaluate the linear, quadratic, and interaction effects of 3 independent variables (pressure (X1), ethanol percentage (X2), and time of extraction (X3)) on response variables (extraction yield and diterpenes content (mg g−1 of extract and mg kg−1 of dry weight)) and the optimal extraction conditions (X1: 600 MPa; X2: 80%; X3: 5 min) were estimated by response surface methodology (RSM). B. bifurcata extract obtained under HPE optimal conditions showed a diterpenes content (612.2 mg g−1 of extract) 12.2 fold higher than that obtained by conventional extraction (50.1 mg g−1 of extract). The HPE extract, obtained under optimal conditions, showed antioxidant and antibacterial (against Staphylococcus aureus) activities considerably higher than the Soxhlet extract, and also presented a promising synergic effect with antibiotics, improving the antibiotic efficacy against S. aureus. In conclusion, these results indicate that HPE is a promising methodology, compared to conventional methodologies to obtain linear diterpene rich extracts from B. bifurcata with great potential to be exploited in pharmaceutical or biomedical applications. Bioactive linear diterpenes were selectively extracted from the macroalga Bifurcaria bifurcata through optimized high-pressure extraction.![]()
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Affiliation(s)
- Adriana C S Pais
- CICECO-Aveiro Institute of Materials, Department of Chemistry, University of Aveiro, Campus de Santiago 3810-193 Aveiro Portugal
| | - Carlos A Pinto
- QOPNA/LAQV & REQUIMTE, Department of Chemistry, University of Aveiro, Campus de Santiago 3810-193 Aveiro Portugal
| | - Patrícia A B Ramos
- CICECO-Aveiro Institute of Materials, Department of Chemistry, University of Aveiro, Campus de Santiago 3810-193 Aveiro Portugal .,QOPNA/LAQV & REQUIMTE, Department of Chemistry, University of Aveiro, Campus de Santiago 3810-193 Aveiro Portugal
| | - Ricardo J B Pinto
- CICECO-Aveiro Institute of Materials, Department of Chemistry, University of Aveiro, Campus de Santiago 3810-193 Aveiro Portugal
| | - Daniela Rosa
- Centro de Biotecnologia Agrícola e Agro-Alimentar do Alentejo (CEBAL), Instituto Politécnico de Beja (IPBeja) Beja 7801-908 Portugal
| | - Maria F Duarte
- Centro de Biotecnologia Agrícola e Agro-Alimentar do Alentejo (CEBAL), Instituto Politécnico de Beja (IPBeja) Beja 7801-908 Portugal.,Instituto de Ciências Agrárias e Ambientais Mediterrânicas (ICAAM), Universidade de Évora Pólo da Mitra 7002-554 Évora Portugal
| | - M Helena Abreu
- ALGAplus-Prod. e Comerc. De Algas e Seus Derivados, Lda. Ílhavo 3830-196 Portugal
| | - Silvia M Rocha
- QOPNA/LAQV & REQUIMTE, Department of Chemistry, University of Aveiro, Campus de Santiago 3810-193 Aveiro Portugal
| | - Jorge A Saraiva
- QOPNA/LAQV & REQUIMTE, Department of Chemistry, University of Aveiro, Campus de Santiago 3810-193 Aveiro Portugal
| | - Armando J D Silvestre
- CICECO-Aveiro Institute of Materials, Department of Chemistry, University of Aveiro, Campus de Santiago 3810-193 Aveiro Portugal
| | - Sónia A O Santos
- CICECO-Aveiro Institute of Materials, Department of Chemistry, University of Aveiro, Campus de Santiago 3810-193 Aveiro Portugal
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22
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Castro LMG, Alexandre EMC, Pintado M, Saraiva JA. Bioactive compounds, pigments, antioxidant activity and antimicrobial activity of yellow prickly pear peels. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14075] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Luís M. G. Castro
- Department of Chemistry Research Unit of Química Orgânica, Produtos Naturais e Agroalimentares University of Aveiro Campus Universitário de Santiago 3810‐193 Aveiro Portugal
| | - Elisabete M. C. Alexandre
- Department of Chemistry Research Unit of Química Orgânica, Produtos Naturais e Agroalimentares University of Aveiro Campus Universitário de Santiago 3810‐193 Aveiro Portugal
- Centro de Biotecnologia e Química Fina ‐ Laboratório Associado Escola Superior de Biotecnologia Universidade Católica Portuguesa/Porto Rua Arquiteto Lobão Vital 4202‐401 Porto Portugal
| | - Manuela Pintado
- Centro de Biotecnologia e Química Fina ‐ Laboratório Associado Escola Superior de Biotecnologia Universidade Católica Portuguesa/Porto Rua Arquiteto Lobão Vital 4202‐401 Porto Portugal
| | - Jorge A. Saraiva
- Department of Chemistry Research Unit of Química Orgânica, Produtos Naturais e Agroalimentares University of Aveiro Campus Universitário de Santiago 3810‐193 Aveiro Portugal
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23
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Fernandes F, Pereira E, Prieto MA, Calhelha RC, Ćirić A, Soković M, Simal-Gandara J, Barros L, Ferreira ICFR. Optimization of the Extraction Process to Obtain a Colorant Ingredient from Leaves of Ocimum basilicum var. purpurascens. Molecules 2019; 24:molecules24040686. [PMID: 30769867 PMCID: PMC6413035 DOI: 10.3390/molecules24040686] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/22/2019] [Revised: 02/10/2019] [Accepted: 02/13/2019] [Indexed: 11/30/2022] Open
Abstract
Heat-Assisted Extraction (HAE) was used for the optimized production of an extract rich in anthocyanin compounds from Ocimum basilicum var. purpurascens leaves. The optimization was performed using the response surface methodology employing a central composite experimental design with five-levels for each of the assessed variables. The independent variables studied were the extraction time (t, 20–120 min), temperature (T, 25–85 °C), and solvent (S, 0–100% of ethanol, v/v). Anthocyanin compounds were analysed by HPLC-DAD-ESI/MS and the extraction yields were used as response variables. Theoretical models were developed for the obtained experimental data, then the models were validated by a selected number of statistical tests, and finally, those models were used in the prediction and optimization steps. The optimal HAE conditions for the extraction of anthocyanin compounds were: t = 65.37 ± 3.62 min, T = 85.00 ± 1.17 °C and S = 62.50 ± 4.24%, and originated 114.74 ± 0.58 TA mg/g of extract. This study highlighted the red rubin basil leaves as a promising natural matrix to extract pigmented compounds, using green solvents and reduced extraction times. The extract rich in anthocyanins also showed antimicrobial and anti-proliferative properties against four human tumor cell lines, without any toxicity on a primary porcine liver cell line.
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Affiliation(s)
- Filipa Fernandes
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal.
| | - Eliana Pereira
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal.
| | - Miguel A Prieto
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal.
- Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, Faculty of Food Science and Technology, University of Vigo-Ourense Campus, E-32004 Ourense, Spain.
| | - Ricardo C Calhelha
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal.
| | - Ana Ćirić
- University of Belgrade, Department of Plant Physiology, Institute for Biological Research "Siniša Stanković", Bulevar Despota Stefana 142, 11000 Belgrade, Serbia.
| | - Marina Soković
- University of Belgrade, Department of Plant Physiology, Institute for Biological Research "Siniša Stanković", Bulevar Despota Stefana 142, 11000 Belgrade, Serbia.
| | - Jesus Simal-Gandara
- Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, Faculty of Food Science and Technology, University of Vigo-Ourense Campus, E-32004 Ourense, Spain.
| | - Lillian Barros
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal.
| | - Isabel C F R Ferreira
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal.
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24
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Arvaniti OS, Samaras Y, Gatidou G, Thomaidis NS, Stasinakis AS. Review on fresh and dried figs: Chemical analysis and occurrence of phytochemical compounds, antioxidant capacity and health effects. Food Res Int 2019; 119:244-267. [PMID: 30884655 DOI: 10.1016/j.foodres.2019.01.055] [Citation(s) in RCA: 51] [Impact Index Per Article: 10.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2018] [Revised: 01/20/2019] [Accepted: 01/23/2019] [Indexed: 01/18/2023]
Abstract
Fig fruit (Ficus carica L.) is one of the most important agricultural products of the tropic and subtropics areas. In the Middle East and the Mediterranean region, the fig is included in diet since the ancient years and it is considered as the symbol of longevity. This review presents the main phytochemical compounds found in fresh and dried figs of different varieties, describes the analytical methods used for their determination and discuss the antioxidant capacity and the potential effects of figs in human health. Phenolic acids and flavonoids are the major types of phytochemical compounds that have been found in fresh and dried figs. Their levels are strongly influenced by various factors such as the color, the part of fruit, the maturity and the drying process. Gallic acid, chlorogenic acid, rutin, quercetin-3-O-rutinoside and epicatechin are the most predominant phenolic acids and flavonoids in dried and fresh fig varieties. Extracts of dark-colored varieties contain higher amount of phenolic compounds than the light-colored varieties. Fruit skin contributes most to the amount of phenolic compounds compared to the fruit pulp. The ripening stage affects the concentrations of phenolic compounds in figs, the maximum have been found in ripe fruit. On the other hand, contradictory results have been reported in the literature regarding the effect of air- and sun- drying on the total content of phytochemical compounds, as well as on the concentrations of individual phenolic compounds and carotenoids in figs. The antioxidant capacity of figs is highly correlated with their amount of phenolic compounds. The leaves, roots, fruit and latex of the plant are known for their health properties including acetyl cholinesterase inhibition, antifungal, anti-helminthic and anticarcinogenic activities. Future efforts should be focused on the application of fig extracts as functional ingredients of food products, on clinical trials in order to confirm the beneficial effect of plant extracts in human health and, on the valorization of the waste material produced during figs' processing.
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Affiliation(s)
- Olga S Arvaniti
- Department of Food Science and Technology, Laboratory of Wine and Spirits Quality Control, Ionian University, Vergoti's Ave, 28100 Argostoli, Kefalonia, Greece.
| | - Yiannis Samaras
- Department of Food Science and Technology, Laboratory of Wine and Spirits Quality Control, Ionian University, Vergoti's Ave, 28100 Argostoli, Kefalonia, Greece
| | - Georgia Gatidou
- Department of Environment, Water and Air Quality Laboratory, University of the Aegean, University Hill, 81100 Mytilene, Lesvos, Greece
| | - Nikolaos S Thomaidis
- Department of Chemistry, Laboratory of Analytical Chemistry, National and Kapodistrian University of Athens, Panepistimioupolis Zografou, 15771 Athens, Greece
| | - Athanasios S Stasinakis
- Department of Environment, Water and Air Quality Laboratory, University of the Aegean, University Hill, 81100 Mytilene, Lesvos, Greece
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25
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Scepankova H, Martins M, Estevinho L, Delgadillo I, Saraiva JA. Enhancement of Bioactivity of Natural Extracts by Non-Thermal High Hydrostatic Pressure Extraction. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2018; 73:253-267. [PMID: 30269189 DOI: 10.1007/s11130-018-0687-9] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/28/2023]
Abstract
Natural extracts, like those obtained from medicinal herbs, dietary plants and fruits are being recognized as important sources of bioactive compounds with several functionalities including antioxidant, anticancer, and antimicrobial activities. Plant extracts rich in phenolic antioxidants are currently being successfully used for several pharmaceutical applications and in the development of new foods (i.e., functional foods), in order to enhance the bioactivity of the products and to replace synthetic antioxidants. The extraction method applied in the recovery of the bioactive compounds from natural materials is a key factor to enhance the bioactivity of the extracts. However, most of the extraction techniques have to employ heat, which can easily lead to heat-sensitive compounds losing their biological activity, due to changes caused by temperature. Presently, high hydrostatic pressure (HHP) is being increasingly explored as a cold extraction method of bioactive compounds from natural sources. This non-thermal high hydrostatic pressure extraction (HHPE) technique allows one to reduce the extraction time and increase the extraction of natural beneficial ingredients, in terms of nutritional value and biological activities and thus enhance the bioactivity of the extracts. This review provides an updated and comprehensive overview on the extraction efficiency of HHPE for the production of natural extracts with enhanced bioactivity, based on the extraction yield, total content and individual composition of bioactive compounds, extraction selectivity, and biological activities of the different plant extracts, so far studied by extraction with this technique.
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Affiliation(s)
- Hana Scepankova
- QOPNA, Department of Chemistry, University of Aveiro, Campus Universitário de Santiago, 3810-193, Aveiro, Portugal
| | - Margarida Martins
- CICECO - Aveiro Institute of Materials, Department of Chemistry, University of Aveiro, 3810-193, Aveiro, Portugal
| | - Letícia Estevinho
- Agricultural College of Bragança, Polytechnic Institute of Bragança, 5301-855, Bragança, Portugal
- Centre of Molecular and Environmental Biology, University of Minho, Campus de Gualtar, 4710-057, Braga, Portugal
| | - Ivonne Delgadillo
- QOPNA, Department of Chemistry, University of Aveiro, Campus Universitário de Santiago, 3810-193, Aveiro, Portugal
| | - Jorge A Saraiva
- QOPNA, Department of Chemistry, University of Aveiro, Campus Universitário de Santiago, 3810-193, Aveiro, Portugal.
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26
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Li W, Wang J, Chen Z, Gao X, Chen Y, Xue Z, Guo Q, Ma Q, Chen H. Physicochemical properties of polysaccharides from Lentinus edodes under high pressure cooking treatment and its enhanced anticancer effects. Int J Biol Macromol 2018; 115:994-1001. [DOI: 10.1016/j.ijbiomac.2018.04.094] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/16/2017] [Revised: 03/27/2018] [Accepted: 04/17/2018] [Indexed: 12/21/2022]
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27
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Pinela J, Prieto M, Barros L, Carvalho AM, Oliveira MBP, Saraiva JA, Ferreira IC. Cold extraction of phenolic compounds from watercress by high hydrostatic pressure: Process modelling and optimization. Sep Purif Technol 2018. [DOI: 10.1016/j.seppur.2017.10.007] [Citation(s) in RCA: 44] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
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28
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Chormey DS, Bakırdere S. Principles and Recent Advancements in Microextraction Techniques. FUNDAMENTALS OF QUORUM SENSING, ANALYTICAL METHODS AND APPLICATIONS IN MEMBRANE BIOREACTORS 2018. [DOI: 10.1016/bs.coac.2018.03.011] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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