1
|
Hussain T, Kalhoro DH, Yin Y. Identification of nutritional composition and antioxidant activities of fruit peels as a potential source of nutraceuticals. Front Nutr 2023; 9:1065698. [PMID: 36817065 PMCID: PMC9931757 DOI: 10.3389/fnut.2022.1065698] [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: 10/10/2022] [Accepted: 12/19/2022] [Indexed: 02/05/2023] Open
Abstract
Fruit peels comprise several biologically active compounds, but their nutritional composition and antioxidant potential of different fruit varieties are limited. This study aimed to determine the nutritional composition and antioxidant properties of 12 peels of different fruit varieties such as apples, pomegranates, guavas, strawberries, grapes, and citrus fruits using a ultraviolet-visible (UV-Vis) spectrophotometer, an inductively-coupled plasma atomic emission spectroscopy (ICP-AES), and an amino acid analyzer. The highest values of TPC, TFC, lycopene, ascorbic acid [total carotenoids and total antioxidant capacity (TAC)], reducing sugars, non-reducing sugars, and total soluble proteins were reported in grapes (Black seedless) 54,501.00 ± 0.82 μM/g dry wt., guava (Gola) 198.19 ± 0.46 Rutin equivalent dry wt., strawberry (Candler) 7.23 ± 0.33 mg/g dry wt., citrus (Mausami) 646.25 ± 0.96 ug/g dry wt., apple (Kala kulu-Pak) 14.19 ± 0.38 mg/g dry wt. and 12.28 ± 0.39 μM/g dry wt., strawberry (Candler) 25.13 ± 0.40 mg/g dry wt., pomegranate (Badana) 9.80 ± 0.43 mg/g dry wt., apple (Kala kullu-Irani) 30.08 ± 0.11 mg/g dry wt., and guava (Gola) 638.18 ± 0.24 mg/g dry wt. compared with its opponent peels of fruits, respectively. All 12 peels of the fruit verities had 20 amino acids and presented as dry matter basis%. The highest trend of glutamic acid + glutamine, glycine, and aspartic acid + asparagine was observed in pomegranate (Badana) 1.20 DM basis%, guava (Surhai and Gola) 1.09 and 1.09 DM basis%, and strawberry (Desi/local and Candler) 1.15 and 1.60 DM basis% in response to other fruit peels, respectively. Regarding the mineral profile, the highest values of nitrogen (764.15 ± 0.86 mg/100 g), phosphorus (53.90 ± 0.14 mg/100 g), potassium (3,443.84 ± 0.82 mg/100 g), ferric (1.44 ± 0.00 mg/100 g), magnesium (1.31 ± 0.00 mg/100 g), and manganese (0.21 ± 0.00 mg/100 g) were found in pomegranate (Badana), grapes (Black seedless), apple (Kala kulu-Pak), and pomegranate (Badana), respectively, in context to other fruit peels' extract. Principal component analysis (PCA) and agglomerative hierarchical clustering (AHC) were analyzed for determining the correlation among different peels of fruits. Significantly, high levels of variation were noticed among different variables of peels of fruit. Fruit variety and its peels have been distinctive variables in selecting genotypes. The dendrogram obtained from cluster analysis was distributed into two groups and consisted of eight varieties in the same group, and four fruit varieties were in second group. Overall, the results conclude that fruit peels have the abundant antioxidants and some minerals, which can effectively be utilized for nutraceuticals as well as for food security.
Collapse
Affiliation(s)
- Tarique Hussain
- Institute of Subtropical Agriculture, University of Chinese Academy of Sciences, Changsha, Hunan, China
| | - Dildar Hussain Kalhoro
- Department of Veterinary Microbiology, Faculty of Animal Husbandry and Veterinary Sciences, Sindh Agriculture University, Tando Jam, Sindh, Pakistan,*Correspondence: Dildar Hussain Kalhoro,
| | - Yulong Yin
- Institute of Subtropical Agriculture, University of Chinese Academy of Sciences, Changsha, Hunan, China,Yulong Yin,
| |
Collapse
|
2
|
Guevara-Terán M, Padilla-Arias K, Beltrán-Novoa A, González-Paramás AM, Giampieri F, Battino M, Vásquez-Castillo W, Fernandez-Soto P, Tejera E, Alvarez-Suarez JM. Influence of Altitudes and Development Stages on the Chemical Composition, Antioxidant, and Antimicrobial Capacity of the Wild Andean Blueberry ( Vaccinium floribundum Kunth). Molecules 2022; 27:7525. [PMID: 36364359 PMCID: PMC9657399 DOI: 10.3390/molecules27217525] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/22/2022] [Revised: 11/01/2022] [Accepted: 11/02/2022] [Indexed: 11/07/2023] Open
Abstract
The chemical composition and biological capacities of berries depend on environmental parameters, maturity, and location. The Andean blueberry (Vaccinium floribundum Kunth), also known as mortiño, presents a unique combination of several phytochemicals, which play a synergistic role in its characterization as a functional food. We aimed to expose the possible variations that exist in the profile of the phenolic compounds as well as the antioxidant and antimicrobial capacity of the wild Andean blueberry with respect to three ripeness stages and two different altitudes. We found that polyphenols are the predominant compounds in the berry during the early ripeness stage and are the main bioactive compounds that give rise to the antioxidant capacity and inhibition effect on the growth of gram-positive and gram-negative bacteria. Moreover, the accumulation of ascorbic acid, free amino acids, and anthocyanins increases as the ripening process progresses, and they were the main bioactive compounds in the ripe berry. The latter compounds influence the production of the typical bluish or reddish coloration of ripe blueberries. In addition, it was determined that environmental conditions at high altitudes could have a positive influence in all cases. Overall, our data provide evidence regarding the high functional value of the wild Andean blueberry.
Collapse
Affiliation(s)
- Mabel Guevara-Terán
- Grupo de Bioquimioinformática, Universidad de Las Américas, Quito 170125, Ecuador
- Grupo de Investigación en Polifenoles, Campus Miguel de Unamuno, Universidad de Salamanca, 37008 Salamanca, Spain
| | | | - Andrea Beltrán-Novoa
- Departamento de Química Analítica, Facultad de Ciencia y Tecnología, Universidad del País Vasco/Euskal Herriko, Unibertsitatea (UPV/EHU), 48940 Bilbao, Spain
| | - Ana M González-Paramás
- Grupo de Investigación en Polifenoles, Campus Miguel de Unamuno, Universidad de Salamanca, 37008 Salamanca, Spain
| | - Francesca Giampieri
- Research Group on Food, Nutritional Biochemistry and Health, Universidad Europea del Atlántico, 39011 Santander, Spain
- Department of Biochemistry, Faculty of Sciences, King Abdulaziz University, Jeddah 2254, Saudi Arabia
| | - Maurizio Battino
- Research Group on Food, Nutritional Biochemistry and Health, Universidad Europea del Atlántico, 39011 Santander, Spain
- Department of Clinical Sciences, Università Politecnica delle Marche, 60121 Ancona, Italy
- International Research Center for Food Nutrition and Safety, Jiangsu University, Zhenjiang 212013, China
| | | | | | - Eduardo Tejera
- Grupo de Bioquimioinformática, Universidad de Las Américas, Quito 170125, Ecuador
| | - José M Alvarez-Suarez
- Departamento de Ingeniería en Alimentos, Colegio de Ciencias e Ingenierías, Universidad San Francisco de Quito, Quito 170901, Ecuador
| |
Collapse
|
3
|
Richane A, Rim BM, wided M, Riadh K, Khaoula A, Nizar M, Hanen BI. Variability of phenolic compounds and antioxidant activities of ten Ceratonia siliqua L. provenances. BIOCHEM SYST ECOL 2022. [DOI: 10.1016/j.bse.2022.104486] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/02/2022]
|
4
|
Profiles of Volatile and Phenolic Compounds as Markers of Ripening Stage in Candonga Strawberries. Foods 2021; 10:foods10123102. [PMID: 34945655 PMCID: PMC8701158 DOI: 10.3390/foods10123102] [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: 11/12/2021] [Revised: 12/06/2021] [Accepted: 12/09/2021] [Indexed: 11/17/2022] Open
Abstract
Volatile compounds, quality traits (total phenols and antioxidant capacity) and High-performance liquid chromatography (HPLC)-isolated polyphenols of strawberries, variety Sabrosa, commercially referred to as “Candonga”, harvested at three different times (H1, H2 and H3) and at two different ripening stages, namely half-red (Half-red-H1, Half-red-H2 and Half-red-H3) and red (Red-H1, Red-H2 and Red-H3) were evaluated. Dominant anthocyanins, namely cyanidin-3-O-glucoside, pelargonidin-3-O-glucoside and pelargonidin-3-O-rutinoside, as well as p-coumaryl hexoside increased during harvesting, differently from flavonoids, such as quercetin-3-O-glucoside, kaempferol-3-O-glucoronide and quercetin 3-O-glucoronide, that declined. Samples clustered in different quadrants of the principal component analysis (PCA) performed on volatiles, quality traits and phenolic compounds, highlighting that only the red samples were directly correlated to volatile components, as volatiles clearly increased both in number and amount during ripening. In particular, volatiles with a positive impact on the consumers’ acceptance, including butyl butyrate, ethyl hexanoate, hexyl acetate, nonanal, terpenes and lactones, were positively associated with the Red-H1 and Red-H2 strawberries, while volatiles with negative coefficients related to consumer liking, including isopropyl butyrate, isoamyl butyrate and mesifurane directly correlated with the Red-H3 samples. Accordingly, strawberries harvested at Red-H1 and Red-H2 ripening stages could be preferred by the consumers compared to the Red-H3 fruit. Altogether, these results could help to individuate quality traits as putative markers of the ripening stage, and optimize the process of post-harvesting ripening to preserve or improve the desirable aromatic characteristics of strawberries.
Collapse
|
5
|
Analysis of the Chemical, Antioxidant, and Anti-Inflammatory Properties of Pink Pepper ( Schinus molle L.). Antioxidants (Basel) 2021; 10:antiox10071062. [PMID: 34209199 PMCID: PMC8300677 DOI: 10.3390/antiox10071062] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/16/2021] [Revised: 06/26/2021] [Accepted: 06/27/2021] [Indexed: 12/11/2022] Open
Abstract
Here, we compared the chemical properties and antioxidant effects of black pepper (Piper nigrum L.) and pink pepper (Schinus molle L.). Additionally, the antioxidant and anti-inflammatory capacities of pink pepper were measured to determine nutraceutical potential. Pink peppers from Brazil (PPB), India (PPI), and Sri Lanka (PPS) had higher Hunter a* (redness) values and lower L* (lightness) and b* (yellowness) values than black pepper from Vietnam (BPV). Fructose and glucose were detected in PPB, PPI, and PPS, but not in BPV. PPB, PPI, and PPS had greater 2,2-diphenyl-1-picrylhydrazyl and 3-ethylbenzothiazoline-6-sulphonic acid radical scavenging stabilities and higher total phenolic contents than BPV. BPV had higher levels of piperine than the pink peppers. Gallic acid, protocatechuic acid, epicatechin, and p-coumaric acid were detected only in the three pink peppers. PPB significantly suppressed lipopolysaccharide-induced reactive oxygen species production with increased Nrf2 translocation from cytosol to nucleus and heme oxygenase-1 expression. PPB and PPS significantly suppressed lipopolysaccharide-induced nitrite production and nitric oxide synthase expression by suppressing phosphorylation of p38 without affecting cell viability. Additionally, PPB and PPS significantly suppressed ultraviolet B-induced cyclooxygenase-2 expression by affecting the phosphorylation of ERK1/2 without cell cytotoxicity. These results suggest that pink pepper is a potential nutraceutical against oxidative and inflammatory stress.
Collapse
|
6
|
Hwang H, Kim YJ, Shin Y. Assessment of Physicochemical Quality, Antioxidant Content and Activity, and Inhibition of Cholinesterase between Unripe and Ripe Blueberry Fruit. Foods 2020; 9:foods9060690. [PMID: 32466569 PMCID: PMC7353561 DOI: 10.3390/foods9060690] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2020] [Revised: 05/19/2020] [Accepted: 05/25/2020] [Indexed: 02/07/2023] Open
Abstract
Five Korean blueberries (''Nelson'', ''Duke '', ''Bluejay '', ''Toro'', and ''Elliot '') were harvested at two maturity stages (unripe and ripe) to evaluate fruit quality and antioxidant activities. The Hunter L, a, and b color of ripe blueberries was lower than that of unripe fruit. Soluble solid concentration (SSC) and pH increased, and titratable acidity (TA) and firmness decreased as the blueberries matured. The ripe blueberry fruits showed a higher SSC/TA ratio than the unripe fruits. Although total anthocyanin, flavonoids, phenolics content, and antioxidant activity were higher in ripe blueberries than in unripe fruit, the unripe fruit had higher acetylcholinesterase (AChE) and butyrylcholinesterase (BChE) inhibition activities than ripe fruit in all cultivars. Total antioxidant activity was highly correlated with total flavonoids and phenolics. The relationships between the total antioxidant activity and the AChE or BChE inhibitory activity are negative. There were several physicochemical quality and antioxidant activity differences in blueberries, depending on the cultivar and the maturity at harvest. Unripe fruits also contain potential health-promoting bioactive compounds as functional food ingredients.
Collapse
Affiliation(s)
- Hyesung Hwang
- Department of Environmental Horticulture, Dankook University, Cheonan, Chungnam 31116, Korea;
| | - Young-Jun Kim
- Department of Food Science and Technology, Seoul National University of Science and Technology, Seoul 01811, Korea
- Correspondence: (Y.-J.K.); (Y.S.); Tel.: +82-41-550-3562 (Y.S.)
| | - Youngjae Shin
- Department of Food Engineering, Dankook University, Cheonan, Chungnam 31116, Korea
- Correspondence: (Y.-J.K.); (Y.S.); Tel.: +82-41-550-3562 (Y.S.)
| |
Collapse
|
7
|
Hwang H, Kim YJ, Shin Y. Influence of ripening stage and cultivar on physicochemical properties, sugar and organic acid profiles, and antioxidant compositions of strawberries. Food Sci Biotechnol 2019; 28:1659-1667. [PMID: 31807338 PMCID: PMC6859181 DOI: 10.1007/s10068-019-00610-y] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/26/2018] [Revised: 03/21/2019] [Accepted: 04/02/2019] [Indexed: 01/06/2023] Open
Abstract
The current study compared the physicochemical properties, antioxidant compounds and activities, of unripe and ripe fruits of three cultivars (Seolhyang, Janghee, and Maehyang) of strawberries grown in Korea. As fruits matured, their soluble solids content increased and their organic acid content decreased. Total phenolic content (TPC) and total flavonoid content (TFC) did not differ between Seolhyang and Maehyang fruits, regardless of maturity, whereas unripe Janghee fruits showed higher TPC and TFC than ripe fruits. Total anthocyanin content was higher in ripe fruits than in unripe fruits. For total antioxidant activity, ripe and unripe Seolhyang fruits showed no differences, whereas unripe Janghee fruits showed significantly higher activity than ripe fruits. TPC and TFC were highly correlated, as were DPPH and ABTS radical scavenging activities. Thus, antioxidant contents and total antioxidant activities differed with variety and fruit ripeness at harvest. Unripe fruits show strong potential for use in functional food manufacturing.
Collapse
Affiliation(s)
- Hyesung Hwang
- Department of Environmental Horticulture, Dankook University, Cheonan, Chungnam 31116 Republic of Korea
| | - Young-Jun Kim
- Department of Food Science and Technology, Seoul National University of Science and Technology, Seoul, 01811 Republic of Korea
| | - Youngjae Shin
- Department of Food Engineering, Dankook University, Cheonan, Chungnam 31116 Republic of Korea
| |
Collapse
|
8
|
Yang H, Kim YJ, Shin Y. Influence of Ripening Stage and Cultivar on Physicochemical Properties and Antioxidant Compositions of Aronia Grown in South Korea. Foods 2019; 8:foods8120598. [PMID: 31756943 PMCID: PMC6963724 DOI: 10.3390/foods8120598] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/17/2019] [Revised: 11/16/2019] [Accepted: 11/19/2019] [Indexed: 11/17/2022] Open
Abstract
The present study investigated the fruits of aronia (Aronia melanocarpa) across different stages of maturity and analyzed their physicochemical properties, antioxidant compositions, and activities. The selected aronia cultivars (‘Viking’, ‘McKenzie’, and ‘Kingstar K1’ were categorized based on maturity into the immature stage (red tip), intermediary stage (red), and mature stage (dark purple). The key sugar components of aronia fruits were fructose, glucose, and sorbitol, while the main organic acid was found to be malic acid. The antioxidant content and activity of all three aronia cultivars showed significantly higher values for the red tip stage than the red or dark purple stages. However, the total anthocyanin content of aronia was the highest at the dark purple stage in three cultivars. The main polyphenols in aronia fruits were found to be catechol and chlorogenic acid, with a decreasing tendency as maturation progressed. As a result, the red tip stage of aronia fruits contains comparatively more abundant flavonoids, phenolic compounds and polyphenols than the dark purple stage, with higher antioxidant activity.
Collapse
Affiliation(s)
- Haejo Yang
- Department of Environmental Horticulture, Dankook University, Cheonan, Chungnam 31116, Korea;
| | - Young-Jun Kim
- Department of Food Science and Technology, Seoul National University of Science and Technology, Seoul 01811, Korea
- Correspondence: (Y.-J.K.); (Y.S.)
| | - Youngjae Shin
- Department of Food Engineering, Dankook University, Cheonan, Chungnam 31116, Korea
- Correspondence: (Y.-J.K.); (Y.S.)
| |
Collapse
|
9
|
Minutti-López Sierra P, Gallardo-Velázquez T, Osorio-Revilla G, Meza-Márquez OG. Chemical composition and antioxidant capacity in strawberry cultivars ( Fragaria x ananassa Duch.) by FT-MIR spectroscopy and chemometrics. CYTA - JOURNAL OF FOOD 2019. [DOI: 10.1080/19476337.2019.1645211] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Affiliation(s)
- Patricia Minutti-López Sierra
- Departamento de Ingeniería Bioquímica, Instituto Politécnico Nacional. Escuela Nacional de Ciencias Biológicas-Zacatenco, Mexico City, Mexico
| | - Tzayhri Gallardo-Velázquez
- Departamento de Biofísica, Instituto Politécnico Nacional, Escuela Nacional de Ciencias Biológicas-Santo Tomás, México City, México
| | - Guillermo Osorio-Revilla
- Departamento de Ingeniería Bioquímica, Instituto Politécnico Nacional. Escuela Nacional de Ciencias Biológicas-Zacatenco, Mexico City, Mexico
| | - Ofelia Gabriela Meza-Márquez
- Departamento de Ingeniería Bioquímica, Instituto Politécnico Nacional. Escuela Nacional de Ciencias Biológicas-Zacatenco, Mexico City, Mexico
| |
Collapse
|
10
|
Youn JS, Kim YJ, Na HJ, Jung HR, Song CK, Kang SY, Kim JY. Antioxidant activity and contents of leaf extracts obtained from Dendropanax morbifera LEV are dependent on the collecting season and extraction conditions. Food Sci Biotechnol 2018; 28:201-207. [PMID: 30815311 DOI: 10.1007/s10068-018-0352-y] [Citation(s) in RCA: 27] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2017] [Revised: 02/12/2018] [Accepted: 03/01/2018] [Indexed: 12/19/2022] Open
Abstract
This study compared the antioxidant activity of extracts from Dendropanax morbifera (D. morbifera) Levillis leaves. The concentrations of flavonoids and polyphenols were measured in extracts of D. morbifera leaves. The antioxidant activities were examined by ABTS and DPPH radical scavenging activity and ferric reducing antioxidant power (FRAP). Total flavonoid and polyphenol contents, and FRAP were highest in the 30% ethanol extract collected in May. The ABTS and DPPH radical scavenging activities were the highest in the 60% ethanol extract harvested in May. For investigating the relationship between antioxidant activity and specific polyphenols, rutin and chlorogenic acid of the polyphenol component were quantified by LC-MS/MS analysis. The concentrations of them were highest in the 60% ethanol extract collected in May, and showed positive correlations with antioxidant activities. The optimal extraction conditions to yield the most effective antioxidant activity were obtained using a 60% ethanol extraction solvent with samples collected in May.
Collapse
Affiliation(s)
- Ji Sun Youn
- 1Department of Food Science and Technology, Seoul National University of Science and Technology, 232, Gongneung-ro, Nowon-gu, Seoul, 139-743 Korea
| | - Young-Jun Kim
- 1Department of Food Science and Technology, Seoul National University of Science and Technology, 232, Gongneung-ro, Nowon-gu, Seoul, 139-743 Korea
| | - Hye Jin Na
- Korea Food Information Institute, Banseok-ro, Yuseong-gu, DaeJeon, 34068 Korea
| | - Hae Rim Jung
- Korea Food Information Institute, Banseok-ro, Yuseong-gu, DaeJeon, 34068 Korea
| | - Chang Khil Song
- Agency for Jeju Plant Resources Dendropanax, Jejuuniversity-ro, Jeju, 63243 Korea
| | - So Young Kang
- Agency for Jeju Plant Resources Dendropanax, Jejuuniversity-ro, Jeju, 63243 Korea
| | - Ji Yeon Kim
- 1Department of Food Science and Technology, Seoul National University of Science and Technology, 232, Gongneung-ro, Nowon-gu, Seoul, 139-743 Korea
| |
Collapse
|
11
|
Afrin S, Gasparrini M, Forbes-Hernandez TY, Reboredo-Rodriguez P, Mezzetti B, Varela-López A, Giampieri F, Battino M. Promising Health Benefits of the Strawberry: A Focus on Clinical Studies. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2016; 64:4435-49. [PMID: 27172913 DOI: 10.1021/acs.jafc.6b00857] [Citation(s) in RCA: 131] [Impact Index Per Article: 16.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/02/2023]
Abstract
The potential health benefits associated with dietary intake of fruits have attracted increasing interest. Among berries, the strawberry is a rich source of several nutritive and non-nutritive bioactive compounds, which are implicated in various health-promoting and disease preventive effects. A plethora of studies have examined the benefits of strawberry consumption, such as prevention of inflammation disorders and oxidative stress, reduction of obesity related disorders and heart disease risk, and protection against various types of cancer. This review provides an overview of their nutritional and non-nutritional bioactive compounds and which factors affect their content in strawberries. In addition, the bioavailability and metabolism of major strawberry phytochemicals as well as their actions in combating many pathologies, including cancer, metabolic syndrome, cardiovascular disease, obesity, diabetes, neurodegeneration, along with microbial pathogenesis have been reviewed, with a particular attention to human studies.
Collapse
Affiliation(s)
- Sadia Afrin
- Dipartimento di Scienze Cliniche Specialistiche ed Odontostomatologiche (DISCO)-Sez. Biochimica, Facoltà di Medicina, Università Politecnica delle Marche , 60131, Ancona, Italy
| | - Massimiliano Gasparrini
- Dipartimento di Scienze Cliniche Specialistiche ed Odontostomatologiche (DISCO)-Sez. Biochimica, Facoltà di Medicina, Università Politecnica delle Marche , 60131, Ancona, Italy
| | - Tamara Y Forbes-Hernandez
- Dipartimento di Scienze Cliniche Specialistiche ed Odontostomatologiche (DISCO)-Sez. Biochimica, Facoltà di Medicina, Università Politecnica delle Marche , 60131, Ancona, Italy
- Area de Nutrición y Salud, Universidad Internacional Iberoamericana (UNINI) , Campeche, C.P. 24040, Mexico
| | - Patricia Reboredo-Rodriguez
- Dipartimento di Scienze Cliniche Specialistiche ed Odontostomatologiche (DISCO)-Sez. Biochimica, Facoltà di Medicina, Università Politecnica delle Marche , 60131, Ancona, Italy
- Analytical and Food Chemistry Department, Faculty of Food Science and Technology, University of Vigo , E-32004 Ourense, Spain
| | - Bruno Mezzetti
- Dipartimento di Scienze Agrarie, Alimentari e Ambientali, Università Politecnica delle Marche , Via Ranieri 65, 60131 Ancona, Italy
| | - Alfonso Varela-López
- Department of Physiology, Institute of Nutrition and Food Technology ''José Mataix", Biomedical Research Centre, University of Granada , 18071 Granada, Spain
| | - Francesca Giampieri
- Dipartimento di Scienze Cliniche Specialistiche ed Odontostomatologiche (DISCO)-Sez. Biochimica, Facoltà di Medicina, Università Politecnica delle Marche , 60131, Ancona, Italy
| | - Maurizio Battino
- Dipartimento di Scienze Cliniche Specialistiche ed Odontostomatologiche (DISCO)-Sez. Biochimica, Facoltà di Medicina, Università Politecnica delle Marche , 60131, Ancona, Italy
- Centre for Nutrition & Health, Universidad Europea del Atlantico (UEA) , Santander 39011, Spain
| |
Collapse
|
12
|
Skrovankova S, Sumczynski D, Mlcek J, Jurikova T, Sochor J. Bioactive Compounds and Antioxidant Activity in Different Types of Berries. Int J Mol Sci 2015; 16:24673-706. [PMID: 26501271 PMCID: PMC4632771 DOI: 10.3390/ijms161024673] [Citation(s) in RCA: 428] [Impact Index Per Article: 47.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2015] [Revised: 09/12/2015] [Accepted: 09/23/2015] [Indexed: 12/31/2022] Open
Abstract
Berries, especially members of several families, such as Rosaceae (strawberry, raspberry, blackberry), and Ericaceae (blueberry, cranberry), belong to the best dietary sources of bioactive compounds (BAC). They have delicious taste and flavor, have economic importance, and because of the antioxidant properties of BAC, they are of great interest also for nutritionists and food technologists due to the opportunity to use BAC as functional foods ingredients. The bioactive compounds in berries contain mainly phenolic compounds (phenolic acids, flavonoids, such as anthocyanins and flavonols, and tannins) and ascorbic acid. These compounds, either individually or combined, are responsible for various health benefits of berries, such as prevention of inflammation disorders, cardiovascular diseases, or protective effects to lower the risk of various cancers. In this review bioactive compounds of commonly consumed berries are described, as well as the factors influencing their antioxidant capacity and their health benefits.
Collapse
Affiliation(s)
- Sona Skrovankova
- Department of Food Analysis and Chemistry, Faculty of Technology, Tomas Bata University in Zlin, nam. T.G. Masaryka 5555, CZ-760 01 Zlin, Czech Republic.
| | - Daniela Sumczynski
- Department of Food Analysis and Chemistry, Faculty of Technology, Tomas Bata University in Zlin, nam. T.G. Masaryka 5555, CZ-760 01 Zlin, Czech Republic.
| | - Jiri Mlcek
- Department of Food Analysis and Chemistry, Faculty of Technology, Tomas Bata University in Zlin, nam. T.G. Masaryka 5555, CZ-760 01 Zlin, Czech Republic.
| | - Tunde Jurikova
- Institut for Teacher Training, Faculty of Central European Studies, Constantine the Philosopher University in Nitra, Drazovska 4, Nitra SK-949 74, Slovakia.
| | - Jiri Sochor
- Department of Viticulture and Enology, Faculty of Horticulture, Mendel University in Brno, Valticka 337, CZ-691 44 Lednice, Czech Republic.
| |
Collapse
|