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Wang G, Liu L, Peng F, Ma Y, Deng Z, Li H. Natural antioxidants enhance the oxidation stability of blended oils enriched in unsaturated fatty acids. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:2907-2916. [PMID: 38029376 DOI: 10.1002/jsfa.13183] [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: 08/08/2023] [Revised: 10/22/2023] [Accepted: 11/29/2023] [Indexed: 12/01/2023]
Abstract
BACKGROUND Rancidity causes unpleasant tastes and smells, and the degradation of fatty acids and natural antioxidants, so that an oil is unfit to be consumed. Natural antioxidants, including tocopherols, polyphenols (sesamol, canolol, ferulic acid, caffeic acid, etc.), β-carotene, squalene and phytosterols, contribute to delay the oxidation of vegetable oils. However, studies on the combination of natural antioxidants to lengthen the shelf life of unsaturated fatty acid-rich blended oil have not been reported. RESULTS All of the composite antioxidants had the potential to significantly improve the oxidation stability of blended oil. Blended oil G with 0.05 g kg-1 β-carotene, 0.25 g kg-1 sesamol and 0.25 g kg-1 caffeic acid showed the best anti-autooxidation. It is also effective in improving the oxidative stability of vegetable oils containing various fatty acids. The oxidation stability index of the blended oil containing the optimum composition of natural antioxidants was 2.17-fold longer than that of the control sample. After the end of accelerated oxidation, the oil's peroxide value, p-anisidine value and total oxidation value were 6.59 times, 12.26 times and 6.65 times lower than those of the control sample, respectively. CONCLUSION (1) The combination of natural antioxidants β-carotene (0.05 g kg-1 ), sesamol (0.25 g kg-1 ) and caffeic acid (0.25 g kg-1 ) enhances the oxidative stability of unsaturated fatty acid-rich blended oils. (2) β-Carotene is the main antioxidant in the early stages of oxidation. (3) Sesamol and caffeic acid are the main antioxidants in the middle and late stages of oxidation. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Guangyi Wang
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, China
| | - Lele Liu
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, China
| | - Fuliang Peng
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, China
| | - Yuchen Ma
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, China
| | - Zeyuan Deng
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, China
| | - Hongyan Li
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, China
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Kong L, Fan X, Guo L, Jiang Q, Xiao J, Fan D, Wang M, Zhao Y. Effects of Stigmasterol on 3-Chloropropane-1,2-diol Fatty Acid Esters and Aldehydes Formation in Heated Soybean Oil. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:12280-12288. [PMID: 37551652 DOI: 10.1021/acs.jafc.3c01584] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 08/09/2023]
Abstract
In this study, we investigated the inhibitory effects of three soybean isoflavones and two soybean phytosterols on the formation of 3-chloropropane-1,2-diol fatty acid esters (3-MCPDE) and aldehydes in heated soybean oil model. 0.4 mM of genistin, genistein, daidzein, stigmasterol, and β-sitosterol significantly reduced 3-MCPDE formation by 25.7, 51.4, 21.4, 61.6, and 55.7%, and total aldehydes formation by 42.03, 43.94, 28.36, 54.74, and 39.23%, respectively. Further study showed that stigmasterol reduced the content of glycidyl esters (GEs) and glycidol, two key intermediates of 3-MCPDE, and prevented fatty acids degradation in the oils. Moreover, the effects of continuous frying time on the content of stigmasterol and the migration of stigmasterol were evaluated in the fried dough sticks model system. The content of stigmasterol in soybean oil was found to be significantly decreased with prolonged heating time. The concentrations of stigmasterol in fried dough sticks and the migration rates of stigmasterol from soybean oil to fried dough sticks decreased with repeated frying sessions. In addition, stigmasterol undergoes oxidative changes during heat treatment, and the oxidation products including 5,6α-epoxystigmasterol, 5,6β-epoxystigmasterol, 7α-hydroxystigmasterol, 7β-hydroxystigmasterol, stigmasterlol-3β,5α,6β-triol, and 7-ketostigmasterol were identified in the frying oils but not in the fried dough sticks. Overall, stigmasterol could be added to soybean oil to reduce 3-MCPDE and aldehydes formation, and reacting with GEs/glycidol and protection of lipid acids from oxidation may be the mechanism of action of stigmasterol.
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Affiliation(s)
- Linghui Kong
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
- Fujian Province─Indonesia Marine Food Joint Research and Development Center, Fujian Polytechnic Normal University, Fuqing 350300, China
| | - Xinyi Fan
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Limin Guo
- Institute of Agro-Products Storage and Processing, Xinjiang Academy of Agricultural Sciences, Urumqi 830091, China
| | - Qingqing Jiang
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Jianbo Xiao
- Department of Analytical Chemistry and Food Science, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, E-32004 Ourense, Spain
| | - Daming Fan
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Mingfu Wang
- Institute for Advanced Study, Shenzhen University, Shenzhen 518060, China
| | - Yueliang Zhao
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
- School of Public Health, Shanghai Jiao Tong University School of Medicine, Shanghai 200025, China
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Cichocki W, Kmiecik D, Baranowska HM, Staroszczyk H, Sommer A, Kowalczewski PŁ. Chemical Characteristics and Thermal Oxidative Stability of Novel Cold-Pressed Oil Blends: GC, LF NMR, and DSC Studies. Foods 2023; 12:2660. [PMID: 37509752 PMCID: PMC10378366 DOI: 10.3390/foods12142660] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2023] [Revised: 06/18/2023] [Accepted: 07/09/2023] [Indexed: 07/30/2023] Open
Abstract
Plant oils contain a high content of unsaturated fatty acids. Studies of food products have revealed a considerable disproportion in the ratio of ω6 to ω3. This article presents information on the healthful qualities of eight new oil blends that contain a beneficial proportion of ω6 to ω3 fatty acids (5:1), as well as their degradation during heating at 170 and 200 °C. The fatty acid profile was analyzed by gas chromatography (GC), content of polar compounds and polymers of triacylglycerols by liquid chromatography (LC), water content was measured by the Karl Fischer method, and oxidative stability was measured by differential scanning calorimetry (DSC) and low-field nuclear magnetic resonance (LF NMR) methods. The results showed that during heating, the polar fraction content increased in samples heated at both analyzed temperatures compared to unheated oils. This was mainly due to the polymerization of triacylglycerols forming dimers. In some samples that were heated, particularly those heated to 200 °C, trimers were detected, however, even with the changes that were observed, the polar fraction content of the blends did not go beyond the limit. Despite the high content of unsaturated fatty acids, the analyzed blends of oils are characterized by high oxidative stability, confirmed by thermoanalytical and nuclear magnetic resonance methods. The high nutritional value as well as the oxidative stability of the developed oil blends allow them to be used in the production of food, in particular products that ensure an adequate supply of ω3 fatty acids.
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Affiliation(s)
- Wojciech Cichocki
- InnPlantFood Research Group, Poznań University of Life Sciences, 60-624 Poznań, Poland
| | - Dominik Kmiecik
- Department of Food Technology of Plant Origin, Poznań University of Life Sciences, 60-624 Poznań, Poland
| | - Hanna Maria Baranowska
- Department of Physics and Biophysics, Poznań University of Life Sciences, 60-637 Poznań, Poland
| | - Hanna Staroszczyk
- Department of Chemistry, Technology and Biotechnology of Food, Chemical Faculty, Gdańsk University of Technology, 80-233 Gdańsk, Poland
| | - Agata Sommer
- Department of Chemistry, Technology and Biotechnology of Food, Chemical Faculty, Gdańsk University of Technology, 80-233 Gdańsk, Poland
| | - Przemysław Łukasz Kowalczewski
- InnPlantFood Research Group, Poznań University of Life Sciences, 60-624 Poznań, Poland
- Department of Food Technology of Plant Origin, Poznań University of Life Sciences, 60-624 Poznań, Poland
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Ma G, Wang Y, Li Y, Zhang L, Gao Y, Li Q, Yu X. Antioxidant properties of lipid concomitants in edible oils: A review. Food Chem 2023; 422:136219. [PMID: 37148851 DOI: 10.1016/j.foodchem.2023.136219] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2023] [Revised: 04/04/2023] [Accepted: 04/18/2023] [Indexed: 05/08/2023]
Abstract
Edible oils are indispensable for human life, providing energy and necessary fatty acids. Nevertheless, they are vulnerable to oxidation via a number of different mechanisms. Essential nutrients deteriorate as well as toxic substances are produced when edible oils are oxidized; thus, they should be retarded wherever possible. Lipid concomitants have a strong antioxidant capacity and are a large class of biologically active chemical substances in edible oils. They have shown remarkable antioxidant properties and were documented to improve the quality of edible oils in varied ways. An overview of the antioxidant properties of the polar, non-polar, and amphiphilic lipid concomitants present in edible oils is provided in this review. Interactions among various lipid concomitants and the probable mechanisms are also elucidated. This review may provide a theoretical basis and practical reference for food industry practitioners and researchers to understand the underlying cause of variations in the quality of edible oils.
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Affiliation(s)
- Gaiqin Ma
- Shaanxi Union Research Center of University and Enterprise for Functional Oil Engineering Technology, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road Yangling, 712100 Shaanxi, PR China
| | - Yuanyuan Wang
- Shaanxi Union Research Center of University and Enterprise for Functional Oil Engineering Technology, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road Yangling, 712100 Shaanxi, PR China
| | - Yuefan Li
- Shaanxi Union Research Center of University and Enterprise for Functional Oil Engineering Technology, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road Yangling, 712100 Shaanxi, PR China
| | - Lingyan Zhang
- Shaanxi Union Research Center of University and Enterprise for Functional Oil Engineering Technology, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road Yangling, 712100 Shaanxi, PR China
| | - Yuan Gao
- Shaanxi Union Research Center of University and Enterprise for Functional Oil Engineering Technology, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road Yangling, 712100 Shaanxi, PR China
| | - Qi Li
- Shaanxi Union Research Center of University and Enterprise for Functional Oil Engineering Technology, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road Yangling, 712100 Shaanxi, PR China
| | - Xiuzhu Yu
- Shaanxi Union Research Center of University and Enterprise for Functional Oil Engineering Technology, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road Yangling, 712100 Shaanxi, PR China.
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5
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Plaskova A, Mlcek J. New insights of the application of water or ethanol-water plant extract rich in active compounds in food. Front Nutr 2023; 10:1118761. [PMID: 37057062 PMCID: PMC10086256 DOI: 10.3389/fnut.2023.1118761] [Citation(s) in RCA: 12] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2022] [Accepted: 03/03/2023] [Indexed: 03/30/2023] Open
Abstract
Plants are recognized as natural sources of antioxidants (e.g., polyphenols, flavonoids, vitamins, and other active compounds) that can be extracted by green solvents like water, ethanol, or their binary mixtures. Plant extracts are becoming more used as food additives in various food systems due to their antioxidant abilities. Their application in food increases the shelf life of products by preventing undesirable changes in nutritional and sensory properties, such as the formation off-flavors in lipid-rich food. This review summarizes the most recent literature about water or ethanol-water plant extracts used as flavors, colorings, and preservatives to fortify food and beverages. This study is performed with particular attention to describing the benefits of plant extract-fortified products such as meat, vegetable oils, biscuits, pastries, some beverages, yogurt, cheese, and other dairy products. Antioxidant-rich plant extracts can positively affect food safety by partially or fully replacing synthetic antioxidants, which have lately been linked to safety and health issues such as toxicological and carcinogenic consequences. On the other hand, the limitations and challenges of using the extract in food should be considered, like stability, level of purity, compatibility with matrix, price, sensory aspects like distinct taste, and others. In the future, continuous development and a tendency to use these natural extracts as food ingredients are expected, as indicated by the number of published works in this area, particularly in the past decade.
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Affiliation(s)
| | - Jiri Mlcek
- Department of Food Analysis and Chemistry, Faculty of Technology, Tomas Bata University in Zlin, Zlin, Czechia
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6
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Ahmad R, Aldholmi M, Alqathama A, Althomali E, Aljishi F, Mostafa A, Alqarni AM, Shaaban H. The effect of natural antioxidants, pH, and green solvents upon catechins stability during ultrasonic extraction from green tea leaves (Camellia sinensis). ULTRASONICS SONOCHEMISTRY 2023; 94:106337. [PMID: 36821932 PMCID: PMC9981997 DOI: 10.1016/j.ultsonch.2023.106337] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 01/07/2023] [Revised: 01/28/2023] [Accepted: 02/17/2023] [Indexed: 06/18/2023]
Abstract
BACKGROUND This is a first-time report to evaluate the effect of natural antioxidants, pH, and green solvents upon catechins yield and stability during the active process of extraction from green tea leaves. METHODOLOGY Green solvents (model-A) augmented with piperine (PPN) and quercetin (QT) as natural antioxidants (model-B) at different pH 2-6 (model-C) were used to extract catechins from green tea leaves using an ultrasonic extraction process (USE). For quantification of catechins (EC; epicatechins, ECG; epicatechin gallate, and EGCG; epigallocatechin gallate), a green and sensitive UHPLC-MS/MS method was developed and validated. RESULTS The UHPLC-MS/MS method showed an accuracy of 98.3-102.6 % within the linearity range of 1-500 ppb for EC (m/z) 289 → 245 → 109, ECG (m/z) 441.2 → 169 → 289, and EGCG (m/z) 457.1 → 169 → 125.1. The general yield (ppb) for EC, ECG, and EGCG was observed with the ranges and sum of (N = 180) 0.06-157.80 and 6696.83, 0.04-316.93 and 12632.60 and, 0.12-584.11 and 26144.83, respectively. Model-C revealed the highest yield for catechins at the lowest pH-2 with an individual catechin yield of EGCG (584.11) > ECG (316.93) > EC (157.80) in CW2. In terms of stability, EGCG was the most unstable catechin whereas, catechins extracted in model-B exhibited more stability (%recovery of 14.70 for EC, 10.55 for ECG, and 5.36 for EGCG in BEP). Moreover, model-B showed the minimal degradation for catechins within the range of 11.81-94.64 (BEP); even the most degradable EGCG was seen with the smallest %loss of 11.81-94.64 at time 24-70 h, as compared to the loss of > 95 % in model-A and C. The ANOVA score for catechins yield was; F11,168 = 61.06 (EC), F11,168 = 66.53 (ECG), and F11,168 = 48.92 (EGCG) (P = 0.00) with mean scores of (M = 94.63, SD = 25.46) for EC, (M = 194.87, SD = 51.41) ECG, and (M = 357.57, SD = 96.80) EGCG in CE2. CONCLUSION A significant effect on catechins yield and stability was observed with the use of natural antioxidants and lowest pH-2.
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Affiliation(s)
- Rizwan Ahmad
- Natural Products and Alternative Medicine, College of Clinical Pharmacy, Imam Abdulrahman Bin Faisal University, Saudi Arabia.
| | - Mohammed Aldholmi
- Natural Products and Alternative Medicine, College of Clinical Pharmacy, Imam Abdulrahman Bin Faisal University, Saudi Arabia
| | - Aljawharah Alqathama
- Department of Pharmacognosy, Faculty of Pharmacy, Umm Al-Qura University, Makkah 21955, Saudi Arabia
| | - Ebtihal Althomali
- Natural Products and Alternative Medicine, College of Clinical Pharmacy, Imam Abdulrahman Bin Faisal University, Saudi Arabia
| | - Fatema Aljishi
- Natural Products and Alternative Medicine, College of Clinical Pharmacy, Imam Abdulrahman Bin Faisal University, Saudi Arabia
| | - Ahmed Mostafa
- Department of Pharmaceutical Chemistry, College of Clinical Pharmacy, Imam Abdulrahman Bin Faisal University, King Faisal Road, P. O. Box 1982, Dammam 31441, Saudi Arabia
| | - Abdulmalik M Alqarni
- Department of Pharmaceutical Chemistry, College of Clinical Pharmacy, Imam Abdulrahman Bin Faisal University, King Faisal Road, P. O. Box 1982, Dammam 31441, Saudi Arabia
| | - Heba Shaaban
- Department of Pharmaceutical Chemistry, College of Clinical Pharmacy, Imam Abdulrahman Bin Faisal University, King Faisal Road, P. O. Box 1982, Dammam 31441, Saudi Arabia
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7
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Li Q, Wang L, Zheng M, Lu H, Liu Y, Wang Y, Lu S. Microencapsulation with Different Starch-Based Polymers for Improving Oxidative Stability of Cold-Pressed Hickory ( Carya cathayensis Sarg.) Oil. Foods 2023; 12:foods12050953. [PMID: 36900470 PMCID: PMC10000867 DOI: 10.3390/foods12050953] [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: 01/20/2023] [Revised: 02/14/2023] [Accepted: 02/20/2023] [Indexed: 02/26/2023] Open
Abstract
Hickory (Carya cathayensis Sarg.) oil is a nutrient-dense edible woody oil, with its unsaturated fatty acids accounting for more than 90% of total ones, and liable to oxidation spoilage. To efficiently improve its stability and expand its application fields, the microencapsulation of cold-pressed hickory oil (CHO) by the molecular embedding method and freeze-drying technique was performed using malt dextrin (MD), hydroxylpropyl-β-cyclodextrin (HP-β-CD), β-cyclodextrin (β-CD), or porous starch (PS) as a wall material. Two wall materials and/or their CHO microcapsulates (CHOM) with higher encapsulation efficiencies (EE) were selected to carry out physical and chemical characterizations using laser particle size diffractometer, scanning electron microscopy, Fourier-transform infrared spectroscopy, X-ray diffraction, thermogravimetric analysis, derivative thermogravimetry, and oxidative stability tests. Results indicated β-CDCHOM and PSCHOM had significantly higher EE values (80.40% and 75.52%) than MDCHOM and HP-β-CDCHOM (39.36% and 48.32%). The particle sizes of the two microcapsules selected were both widely distributed with their spans being more than 1 µm and a certain degree of polydispersity. Microstructural and chemical characterizations indicated that β-CDCHOM had comparatively stable structure and good thermal stability compared with PSCHOM. Storage performances under light, oxygen, and temperature showed that β-CDCHOM was superior to PSCHOM, especially in terms of thermal and oxidative stability. This study demonstrates that β-CD embedding can be applied to improve the oxidative stability of vegetable oils such as hickory oil and act as a means of preparing functional supplementary material.
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Affiliation(s)
- Qing Li
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Zhejiang Provincial Key Laboratory of Fruit and Vegetables Postharvest and Processing Technology Research, Ministry of Agriculture and Rural Affairs Key Laboratory of Post-Harvest Handling of Fruits, Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China
- College of Food and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, China
| | - Lu Wang
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Zhejiang Provincial Key Laboratory of Fruit and Vegetables Postharvest and Processing Technology Research, Ministry of Agriculture and Rural Affairs Key Laboratory of Post-Harvest Handling of Fruits, Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China
| | - Meiyu Zheng
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Zhejiang Provincial Key Laboratory of Fruit and Vegetables Postharvest and Processing Technology Research, Ministry of Agriculture and Rural Affairs Key Laboratory of Post-Harvest Handling of Fruits, Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China
| | - Hanyu Lu
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Zhejiang Provincial Key Laboratory of Fruit and Vegetables Postharvest and Processing Technology Research, Ministry of Agriculture and Rural Affairs Key Laboratory of Post-Harvest Handling of Fruits, Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China
| | - Yinying Liu
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Zhejiang Provincial Key Laboratory of Fruit and Vegetables Postharvest and Processing Technology Research, Ministry of Agriculture and Rural Affairs Key Laboratory of Post-Harvest Handling of Fruits, Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China
| | - Yangguang Wang
- College of Food and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, China
- Correspondence: (Y.W.); (S.L.); Tel./Fax: +86-571-86417306 (S.L.)
| | - Shengmin Lu
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Zhejiang Provincial Key Laboratory of Fruit and Vegetables Postharvest and Processing Technology Research, Ministry of Agriculture and Rural Affairs Key Laboratory of Post-Harvest Handling of Fruits, Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China
- Correspondence: (Y.W.); (S.L.); Tel./Fax: +86-571-86417306 (S.L.)
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8
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Fu X, Yuan S, Yang F, Yu H, Xie Y, Guo Y, Yao W. Characterization of the interaction between boscalid and tannic acid and its effect on the antioxidant properties of tannic acid. J Food Sci 2023; 88:1325-1335. [PMID: 36786363 DOI: 10.1111/1750-3841.16488] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/22/2022] [Revised: 01/11/2023] [Accepted: 01/19/2023] [Indexed: 02/15/2023]
Abstract
The binding of pesticide residues and fruit components may have a profound impact on pesticide dissipation and the functional characteristics of the corresponding components. Therefore, the interaction between boscalid and tannic acid (TA, a representative phenolic in fruit) was systematically investigated using spectroscopic, thermodynamic, and computational chemistry methods. A separable system was designed to obtain the boscalid-TA complex. Fourier transform infrared and 1 H-NMR spectroscopies indicated the formation of hydrogen bonds in the complex. Isothermal titration calorimetry showed that the complex bound spontaneously through hydrophobic interactions (ΔG < 0, ΔH > 0, ΔS > 0), with a binding constant of 6.0 × 105 M-1 at 298 K. The molecular docking results further confirmed the formation of hydrogen bonds and hydrophobic interactions in the complex at the molecular level, with a binding energy of -8.43 kcal mol-1 . In addition, the binding of boscalid to TA significantly decreased the antioxidant activity of TA. The binding of boscalid residue to TA was characterized at the molecular level, which significantly reduced the in vitro antioxidant properties of TA. PRACTICAL APPLICATION: This study provides a reference for the molecular mechanisms of the interaction between pesticide residues and food matrices, as well as a basis for regulating bound-state pesticide residues in food.
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Affiliation(s)
- Xiaoyan Fu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China.,School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Shaofeng Yuan
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China.,School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Fangwei Yang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China.,School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Hang Yu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China.,School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Yunfei Xie
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China.,School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Yahui Guo
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China.,School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Weirong Yao
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China.,School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
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9
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Wang SY, Cai L, Yang N, Xu FF, Wu YS, Liu B. Chemical composition of the Kaempferia galanga L. essential oil and its in vitro and in vivo antioxidant activities. Front Nutr 2023; 10:1080487. [PMID: 36819689 PMCID: PMC9932537 DOI: 10.3389/fnut.2023.1080487] [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: 10/26/2022] [Accepted: 01/16/2023] [Indexed: 02/05/2023] Open
Abstract
Introduction Oxidative stress is closely related to the development of many diseases. Essential oils (EOs) show potent antioxidant activity from natural sources. Kaempferia galanga L. is an important medicine rich in high-value essential oil (KGEO). However, the antioxidant activity of KGEO remains to be fully studied. Methods Chemical composition of KGEO was analyzed using gas chromatography-mass spectrometry (GC-MS). The antioxidant activity was determined using the DPPH, ABTS, hydroxyl radical scavenging assays and reducing power assay in vitro. A zebrafish model was used to evaluate the protective effect of KGEO against H2O2-induced oxidative stress damage in vivo. Results The major components of KGEO were found to be trans ethyl p-methoxycinnamate (32.01%), n-pentadecane (29.14%) and trans ethyl cinnamate (19.50%). In vitro pharmacological results showed that KGEO had good free radical scavenging capacity in DPPH, ABTS, and hydroxyl radical scavenging assays (IC50 values: 19.77 ± 1.28, 1.41 ± 0.01, and 3.09 ± 0.34 mg/mL, respectively) and weak reducing capacity in the reducing power assay (EC50 value: 389.38 ± 4.07 mg/mL). In vivo zebrafish experiments results indicated that the survival rate and heart rate increased, and ROS generation, cell death, and lipid peroxidation were attenuated after KGEO treatment. In addition, a decrease in malondialdehyde (MDA) levels and increases in superoxide dismutase (SOD), catalase (CAT) and glutathione peroxidase (GSH-Px) activities were observed in the KGEO-treated groups. Discussion This study validated the in vitro and in vivo antioxidant activities of KGEO, which provides a theoretical basis for a profound study of KGEO and its application in the pharmaceutical, food and cosmetic industries.
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Affiliation(s)
- Si-Yu Wang
- The Second Clinical Medical College, Guangdong Provincial Key Laboratory of Clinical Research on Traditional Chinese Medicine Syndrome, Guangzhou University of Chinese Medicine, Guangzhou, China
| | - Lei Cai
- Guangdong Provincial Key Laboratory of Laboratory Animals, Guangdong Laboratory Animals Monitoring Institute, Guangzhou, China
| | - Na Yang
- School of Pharmaceutical Sciences, Guangzhou University of Chinese Medicine, Guangzhou, China
| | - Fang-Fang Xu
- The Second Clinical Medical College, Guangdong Provincial Key Laboratory of Clinical Research on Traditional Chinese Medicine Syndrome, Guangzhou University of Chinese Medicine, Guangzhou, China,Guangzhou Key Laboratory of Chirality Research on Active Components of Traditional Chinese Medicine, Guangzhou, China
| | - Yun-Shan Wu
- The Second Clinical Medical College, Guangdong Provincial Key Laboratory of Clinical Research on Traditional Chinese Medicine Syndrome, Guangzhou University of Chinese Medicine, Guangzhou, China,Guangzhou Key Laboratory of Chirality Research on Active Components of Traditional Chinese Medicine, Guangzhou, China
| | - Bo Liu
- The Second Clinical Medical College, Guangdong Provincial Key Laboratory of Clinical Research on Traditional Chinese Medicine Syndrome, Guangzhou University of Chinese Medicine, Guangzhou, China,Guangzhou Key Laboratory of Chirality Research on Active Components of Traditional Chinese Medicine, Guangzhou, China,State Key Laboratory of Dampness Syndrome of Chinese Medicine, Guangzhou, China,*Correspondence: Bo Liu,
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10
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Effect of caffeic acid esters on antioxidant activity and oxidative stability of sunflower oil: Molecular simulation and experiments. Food Res Int 2022; 160:111760. [DOI: 10.1016/j.foodres.2022.111760] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2022] [Revised: 07/25/2022] [Accepted: 07/28/2022] [Indexed: 12/26/2022]
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11
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Ceylan MM, Baştürk A. Thermal oxidation, 3-MCPD and glycidyl esters formation in hazelnut oil enriched with natural extracts during French fries production. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01592-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
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12
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Zhang Z, Meng F, Wang B, Cao Y. Effects of antioxidants on physicochemical properties and odorants in heat processed beef flavor and their antioxidant activity under different storage conditions. Front Nutr 2022; 9:966697. [PMID: 36110401 PMCID: PMC9468785 DOI: 10.3389/fnut.2022.966697] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2022] [Accepted: 08/11/2022] [Indexed: 11/20/2022] Open
Abstract
Heat processed beef flavor (HPBF) is a common thermal process flavoring, whose flavor properties can be affected by lipid oxidation during storage. Addition of antioxidants is an option to avoid the changes of HPBF induced by lipid oxidation. In this study, the effects of three antioxidants, tert-butylhydroquinone (TBHQ), tea polyphenol (TP), and L-ascorbyl palmitate (L-AP), on volatile components, physicochemical properties, and antioxidant activities of HPBF were studied over 168 days at different temperatures (4, 20, and 50°C). Although all three antioxidants had little effect on browning, acidity, water activity, and secondary lipid oxidation products, L-AP and TBHQ showed greater capabilities to prevent the formation of primary lipid oxidation products than TP. According to the results of oxidation reduction potential and DPPH radical scavenging experiments, TBHQ had better antioxidant ability compared to L-AP and TP during the storage. Of note, TBHQ affected the flavor profiles of HPBF, mainly on volatile odorants produced by lipid degradation. TBHQ could mitigate the development of unfavorable odorants. This study indicated TBHQ would enhance lipid oxidation stability and maintain physicochemical properties and flavor profiles of HPBF during storage. It suggested that TBHQ could be applied as an alternative additive to improve the quality of HPBF related thermal process flavorings.
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Naderi M, Parastouei K, Jafari SM, Fathi M, Rostami H, Samadi M. A cross‐sectional study to monitor the synthetic antioxidants and oxidative quality of distributed vegetable oils in chain stores. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.17109] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Mehdi Naderi
- Health Research Center, Life Style Institute Baqiyatallah University of Medical Sciences Tehran Iran
| | - Karim Parastouei
- Health Research Center, Life Style Institute Baqiyatallah University of Medical Sciences Tehran Iran
| | - Seid Mahdi Jafari
- Department of Food Materials and Process Design Engineering Gorgan University of Agricultural Sciences and Natural Resources Gorgan Iran
| | - Morteza Fathi
- Health Research Center, Life Style Institute Baqiyatallah University of Medical Sciences Tehran Iran
| | - Hossein Rostami
- Health Research Center, Life Style Institute Baqiyatallah University of Medical Sciences Tehran Iran
| | - Mohammad Samadi
- Exercise Physiology Research Center, Life Style Institute Baqiyatallah University of Medical sciences Tehran Iran
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Mishra SK, Belur PD, Regupathi I. Comparison of efficacy of various natural and synthetic antioxidants in stabilising the fish oil. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16970] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Sumit Kumar Mishra
- Department of Chemical Engineering National Institute of Technology Karnataka Surathkal India
| | - Prasanna D. Belur
- Department of Chemical Engineering National Institute of Technology Karnataka Surathkal India
| | - Iyyaswami Regupathi
- Department of Chemical Engineering National Institute of Technology Karnataka Surathkal India
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15
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Physiological Characteristics of Sunburn Peel after Apple Debagged. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27123775. [PMID: 35744900 PMCID: PMC9229340 DOI: 10.3390/molecules27123775] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 05/07/2022] [Revised: 06/02/2022] [Accepted: 06/09/2022] [Indexed: 11/16/2022]
Abstract
The bagging of fruits provides efficient protection from high-intensity sunlight and improves fruit color and quality. However, bagged fruit suddenly exposed to bright light can cause sunburn and destroys the peel cell structure. In this study, fruits from ten-year-old apple trees of 'Gala' variety were debagged, and the effect of sunburn on fruits was divided into: (1) normal peels (BFN), (2) peels with albefaction (BFA), and (3) browning (BFB). The non-bagging fruits (NBF) were set as a control to study the physiological characteristics of apple fruits with different levels of sunburn. Our results showed that in the early stages of debagged fruits' sunburn, the cell structure of the peel was partially destroyed, the color of the injured fruit surface turned white, and the peroxidation in the cell membrane of the peel increased. Initially, the fruit improved its photosynthetic protection ability, and the activity of antioxidants and phenolics was enhanced, to cope with external injury. However, with the increase in duration of high-intensity sunlight, the cell structure of the peel was severely damaged, and the increase in membrane peroxidation resulted in brown coloration of fruits. Under the same conditions, the photoprotection ability and antioxidant enzyme activity of non-bagged fruits showed higher levels. In conclusion, the non-bagged fruits were more adaptable to high-intensity sunlight as compared to debagged fruits.
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16
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Lee H, Lim T, Kim J, Kim RH, Hwang KT. Phenolics in buckwheat hull extracts and their antioxidant activities on bulk oil and emulsions. J Food Sci 2022; 87:2831-2846. [PMID: 35661363 DOI: 10.1111/1750-3841.16175] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2021] [Revised: 04/11/2022] [Accepted: 04/13/2022] [Indexed: 11/29/2022]
Abstract
Buckwheat hulls are discarded as waste, although they have more phenolic compounds than buckwheat groats. The antioxidant activities of buckwheat hull extracts prepared with water, 50% ethanol, and 100% ethanol were investigated in bulk oil, oil-in-water (O/W), and water-in-oil (W/O) emulsions. The relationship between the phenolic compositions of the extracts and their antioxidant activities in the three different lipid systems was also evaluated. Fifty percent ethanol extract had the highest total phenolic content (327 mg gallic acid equivalent [GAE]/g extract) followed by water and 100% ethanol extracts (211 and 163 mg GAE/g extract, respectively). The total oxidation rate (k) was not significantly different among the bulk oils added with the buckwheat hull extracts. However, in the O/W emulsion, the k was more reduced by the 50% and 100% ethanol extracts than by the water extract at the concentration of 100 µg GAE/g (2.9, 2.8, and 3.7 Totox/day, respectively). The k of the W/O emulsion was more reduced by the 100% ethanol extract than by the water and 50% ethanol extract at the concentration of 100 µg GAE/g (3.8, 4.7, and 4.5 Totox/day, respectively). Multivariate statistical analysis revealed that the contents of phenolic acids and their derivatives were the highest in the water extract among the extracts, while the contents of flavonoid glycosides and methylated polyphenols were the highest in the 50% and 100% ethanol extracts, respectively. The results suggest that flavonoid glycosides and methylated polyphenols could be potential candidates for retarding the oxidation of the emulsion system. PRACTICAL APPLICATION: Buckwheat hull extracts could retard lipid oxidation. Flavonoid glycosides and methylated polyphenols in buckwheat hull extracts may have an antioxidative effect on lipids. Thus, buckwheat hulls could be used as an antioxidant in lipid systems, as flavonoid glycosides and methylated polyphenols are properly extracted from buckwheat hulls.
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Affiliation(s)
- Haeseong Lee
- Department of Food and Nutrition, and Research Institute of Human Ecology, Seoul National University, Seoul, Republic of Korea
| | - Taehwan Lim
- Department of Biomedical Engineering, Tufts University, Medford, Massachusetts, USA
| | - Jaecheol Kim
- Department of Food and Nutrition, and Research Institute of Human Ecology, Seoul National University, Seoul, Republic of Korea.,BK21 FOUR Education and Research Team for Sustainable Food & Nutrition, Seoul National University, Seoul, Republic of Korea
| | - Ryun Hee Kim
- Department of Food and Nutrition, and Research Institute of Human Ecology, Seoul National University, Seoul, Republic of Korea.,BK21 FOUR Education and Research Team for Sustainable Food & Nutrition, Seoul National University, Seoul, Republic of Korea
| | - Keum Taek Hwang
- Department of Food and Nutrition, and Research Institute of Human Ecology, Seoul National University, Seoul, Republic of Korea.,BK21 FOUR Education and Research Team for Sustainable Food & Nutrition, Seoul National University, Seoul, Republic of Korea
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17
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Prabhakar H, Bock CH, Kerr WL, Kong F. Pecan color change during storage: Kinetics and Modeling of the Processes. Curr Res Food Sci 2022; 5:261-271. [PMID: 35146443 PMCID: PMC8802062 DOI: 10.1016/j.crfs.2022.01.015] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/18/2021] [Revised: 01/18/2022] [Accepted: 01/18/2022] [Indexed: 11/29/2022] Open
Abstract
Postharvest changes in pecan nutmeat color are affected by many factors, both internal and external. The temperature, relative humidity (RH) of the surrounding environment, and storage time are major factors contributing to color deterioration of the nutmeats. Kinetic models have long been employed to provide insights into the physical and chemical changes in food systems; however, no kinetic model has been developed describing the color changes of pecan nutmeats during storage. The objective of this research was to determine the effect of temperature, RH and storage time on pecan nutmeat color change. Pecan nutmeats of three commercially important cultivars (Stuart, Pawnee and Desirable) were subjected to different temperatures (20, 30 and 40 °C) and RH conditions (30, 50, 75% and 80%) for up to 450 days in simulated storage. The observed color changes of the pecan nutmeats were measured as lightness, chroma and hue (LCh). Additionally, the USDA pecan color rating scale was digitized to encourage its use among researchers. It was observed that the change in hue followed a zero-order decay whereas change in lightness and chroma followed a first-order decay. The value of the reaction constants ranged from 0.010 to 1.315 day−1. An Arrhenius model was used to estimate the activation energy (Ea) corresponding to different storage conditions. The values revealed significant effects of temperature, RH and storage days on color degradation. The breakdown of flavonoids and reaction products from Maillard browning could be responsible for the formation of the reddish-brown color observed in degraded nutmeats. The kinetic parameters and models were used to develop a user-friendly online interface for predicting color change depending on selected parameters, with illustrations of the resulting pecan color (https://tinyurl.com/uspecans). The results of this study will aid pecan growers, processors and researchers to predict and visualize changes in color of pecan nutmeats during storage under various conditions of temperature and RH, and duration of storage. Although the study used cultivars Stuart, Pawnee and Desirable, the results likely have more general applicability to other cultivars too. A systematic investigation of the kinetics associated with pecan color change during storage was conducted. Temperature and relative humidity (RH) affected rate constants (k) and activation energy (Ea) of pecan color. A digital version of the USDA pecan color scale was developed. An online model was built for pecan color prediction (https://tinyurl.com/uspecans).
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Affiliation(s)
- Himanshu Prabhakar
- Department of Food Science & Technology, University of Georgia, Athens, GA, USA
| | | | - William L. Kerr
- Department of Food Science & Technology, University of Georgia, Athens, GA, USA
| | - Fanbin Kong
- Department of Food Science & Technology, University of Georgia, Athens, GA, USA
- Corresponding author.
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Wang J, Han L, Wang D, Sun Y, Huang J, Shahidi F. Stability and stabilization of omega-3 oils: A review. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.09.018] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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19
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Gutiérrez-del-Río I, López-Ibáñez S, Magadán-Corpas P, Fernández-Calleja L, Pérez-Valero Á, Tuñón-Granda M, Miguélez EM, Villar CJ, Lombó F. Terpenoids and Polyphenols as Natural Antioxidant Agents in Food Preservation. Antioxidants (Basel) 2021; 10:1264. [PMID: 34439512 PMCID: PMC8389302 DOI: 10.3390/antiox10081264] [Citation(s) in RCA: 71] [Impact Index Per Article: 23.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2021] [Revised: 07/22/2021] [Accepted: 07/26/2021] [Indexed: 01/13/2023] Open
Abstract
Synthetic antioxidant food additives, such as BHA, BHT and TBHQ, are going through a difficult time, since these products generate a negative perception in consumers. This has generated an increased pressure on food manufacturers to search for safer natural alternatives like phytochemicals (such as polyphenols, including flavonoids, and essential oils rich in terpenoids, including carotenoids). These plant bioactive compounds have antioxidant activities widely proven in in vitro tests and in diverse food matrices (meat, fish, oil and vegetables). As tons of food are wasted every year due to aesthetic reasons (lipid oxidation) and premature damage caused by inappropriate packaging, there is an urgent need for natural antioxidants capable of replacing the synthetic ones to meet consumer demands. This review summarizes industrially interesting antioxidant bioactivities associated with terpenoids and polyphenols with respect to the prevention of lipid oxidation in high fat containing foods, such as meat (rich in saturated fat), fish (rich in polyunsaturated fat), oil and vegetable products, while avoiding the generation of rancid flavors and negative visual deterioration (such as color changes due to oxidized lipids). Terpenoids (like monoterpenes and carotenoids) and polyphenols (like quercetin and other flavonoids) are important phytochemicals with a broad range of antioxidant effects. These phytochemicals are widely distributed in fruits and vegetables, including agricultural waste, and are remarkably useful in food preservation, as they show bioactivity as plant antioxidants, able to scavenge reactive oxygen and nitrogen species, such as superoxide, hydroxyl or peroxyl radicals in meat and other products, contributing to the prevention of lipid oxidation processes in food matrices.
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Affiliation(s)
- Ignacio Gutiérrez-del-Río
- Research Group BIONUC (Biotechnology of Nutraceuticals and Bioactive Compounds), Departamento de Biología Funcional, Área de Microbiología, Universidad de Oviedo, 33006 Oviedo, Spain; (I.G.-d.-R.); (S.L.-I.); (P.M.-C.); (L.F.-C.); (Á.P.-V.); (M.T.-G.); (E.M.M.); (C.J.V.)
- IUOPA (Instituto Universitario de Oncología del Principado de Asturias), 33006 Oviedo, Spain
- ISPA (Instituto de Investigación Sanitaria del Principado de Asturias), 33011 Oviedo, Spain
| | - Sara López-Ibáñez
- Research Group BIONUC (Biotechnology of Nutraceuticals and Bioactive Compounds), Departamento de Biología Funcional, Área de Microbiología, Universidad de Oviedo, 33006 Oviedo, Spain; (I.G.-d.-R.); (S.L.-I.); (P.M.-C.); (L.F.-C.); (Á.P.-V.); (M.T.-G.); (E.M.M.); (C.J.V.)
- IUOPA (Instituto Universitario de Oncología del Principado de Asturias), 33006 Oviedo, Spain
- ISPA (Instituto de Investigación Sanitaria del Principado de Asturias), 33011 Oviedo, Spain
| | - Patricia Magadán-Corpas
- Research Group BIONUC (Biotechnology of Nutraceuticals and Bioactive Compounds), Departamento de Biología Funcional, Área de Microbiología, Universidad de Oviedo, 33006 Oviedo, Spain; (I.G.-d.-R.); (S.L.-I.); (P.M.-C.); (L.F.-C.); (Á.P.-V.); (M.T.-G.); (E.M.M.); (C.J.V.)
- IUOPA (Instituto Universitario de Oncología del Principado de Asturias), 33006 Oviedo, Spain
- ISPA (Instituto de Investigación Sanitaria del Principado de Asturias), 33011 Oviedo, Spain
| | - Luis Fernández-Calleja
- Research Group BIONUC (Biotechnology of Nutraceuticals and Bioactive Compounds), Departamento de Biología Funcional, Área de Microbiología, Universidad de Oviedo, 33006 Oviedo, Spain; (I.G.-d.-R.); (S.L.-I.); (P.M.-C.); (L.F.-C.); (Á.P.-V.); (M.T.-G.); (E.M.M.); (C.J.V.)
- IUOPA (Instituto Universitario de Oncología del Principado de Asturias), 33006 Oviedo, Spain
- ISPA (Instituto de Investigación Sanitaria del Principado de Asturias), 33011 Oviedo, Spain
| | - Álvaro Pérez-Valero
- Research Group BIONUC (Biotechnology of Nutraceuticals and Bioactive Compounds), Departamento de Biología Funcional, Área de Microbiología, Universidad de Oviedo, 33006 Oviedo, Spain; (I.G.-d.-R.); (S.L.-I.); (P.M.-C.); (L.F.-C.); (Á.P.-V.); (M.T.-G.); (E.M.M.); (C.J.V.)
- IUOPA (Instituto Universitario de Oncología del Principado de Asturias), 33006 Oviedo, Spain
- ISPA (Instituto de Investigación Sanitaria del Principado de Asturias), 33011 Oviedo, Spain
| | - Mateo Tuñón-Granda
- Research Group BIONUC (Biotechnology of Nutraceuticals and Bioactive Compounds), Departamento de Biología Funcional, Área de Microbiología, Universidad de Oviedo, 33006 Oviedo, Spain; (I.G.-d.-R.); (S.L.-I.); (P.M.-C.); (L.F.-C.); (Á.P.-V.); (M.T.-G.); (E.M.M.); (C.J.V.)
- IUOPA (Instituto Universitario de Oncología del Principado de Asturias), 33006 Oviedo, Spain
- ISPA (Instituto de Investigación Sanitaria del Principado de Asturias), 33011 Oviedo, Spain
| | - Elisa M. Miguélez
- Research Group BIONUC (Biotechnology of Nutraceuticals and Bioactive Compounds), Departamento de Biología Funcional, Área de Microbiología, Universidad de Oviedo, 33006 Oviedo, Spain; (I.G.-d.-R.); (S.L.-I.); (P.M.-C.); (L.F.-C.); (Á.P.-V.); (M.T.-G.); (E.M.M.); (C.J.V.)
- IUOPA (Instituto Universitario de Oncología del Principado de Asturias), 33006 Oviedo, Spain
- ISPA (Instituto de Investigación Sanitaria del Principado de Asturias), 33011 Oviedo, Spain
| | - Claudio J. Villar
- Research Group BIONUC (Biotechnology of Nutraceuticals and Bioactive Compounds), Departamento de Biología Funcional, Área de Microbiología, Universidad de Oviedo, 33006 Oviedo, Spain; (I.G.-d.-R.); (S.L.-I.); (P.M.-C.); (L.F.-C.); (Á.P.-V.); (M.T.-G.); (E.M.M.); (C.J.V.)
- IUOPA (Instituto Universitario de Oncología del Principado de Asturias), 33006 Oviedo, Spain
- ISPA (Instituto de Investigación Sanitaria del Principado de Asturias), 33011 Oviedo, Spain
| | - Felipe Lombó
- Research Group BIONUC (Biotechnology of Nutraceuticals and Bioactive Compounds), Departamento de Biología Funcional, Área de Microbiología, Universidad de Oviedo, 33006 Oviedo, Spain; (I.G.-d.-R.); (S.L.-I.); (P.M.-C.); (L.F.-C.); (Á.P.-V.); (M.T.-G.); (E.M.M.); (C.J.V.)
- IUOPA (Instituto Universitario de Oncología del Principado de Asturias), 33006 Oviedo, Spain
- ISPA (Instituto de Investigación Sanitaria del Principado de Asturias), 33011 Oviedo, Spain
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Tannic acid is a gastroprotective that regulates inflammation and oxidative stress. Food Chem Toxicol 2021; 156:112482. [PMID: 34371106 DOI: 10.1016/j.fct.2021.112482] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/01/2021] [Revised: 07/09/2021] [Accepted: 08/05/2021] [Indexed: 01/27/2023]
Abstract
This study investigated the gastroprotective effect of TA against gastric ulcer in mice, and its possible mechanisms of action. The effects were investigated in a model of ethanol and ethanol/HCl induced ulcers, and physical barrier test. Quantification of oxidative stress mediators and inflammatory cytokines in gastric tissue was performed. The involvement of sulfhydryl compounds (-SH), nitric oxide (NO), prostaglandin E2 (PGE2), potassium channels (K +ATP) and opioid receptors in gastroprotection were investigated. Oral treatment with TA at a dose of 50 mg/kg resulted in 97.96% and 94.20% (reduction in gastric injury) of gastroprotection, against injuries caused by ethanol and ethanol/HCL, respectively, in addition to having a systematic effect. TA promotes increased levels of superoxide dismutase (SOD), catalase (CAT) and reduced glutathione (GSH), as well as reduced levels of malondialdehyde (MDA) reaction to thiobarbituric acid and myeloperoxidase (MPO). In addition, there was reduction in levels of tumor necrosis factor alpha (TNF-α) and interleukins (IL) IL-1β and IL-6 and increased IL-10. The gastroprotective activity of TA involved K +ATP channels and the production of -SH, NO and PGE2, demonstrating multiple mechanisms of action. The results of the present study suggest that TA may be a gastroprotective agent counteracting oxidative and inflammatory stress.
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Sousa MDM, Lima RMTD, Lima AD, Reis AC, Cavalcante AADCM, Sattler JAG, Almeida-Muradian LBD, Lima Neto JDS, Moreira-Araujo RSDR, Nogueira NDN. Antioxidant action and enzyme activity modulation by bioaccessible polyphenols from jambolan (Syzygium cumini (L.) Skeels). Food Chem 2021; 363:130353. [PMID: 34147898 DOI: 10.1016/j.foodchem.2021.130353] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2020] [Revised: 05/12/2021] [Accepted: 06/01/2021] [Indexed: 10/21/2022]
Abstract
Jambolan is rich in antioxidant polyphenols; however, the bioactivity of these compounds remains poorly investigated. We compared changes in polyphenols and antioxidant capacity by ABTS and FRAP assays of jambolan pulp during in vitro digestion and chemical extraction and evaluated the effects of these changes on oxidative stress in wild and mutant Saccharomyces cerevisiae. Digestion and chemical extraction were performed with enzyme saline solutions, deionized water, and 50% (v/v) aqueous acetone solution. Caffeic, quinic, gallic, and ellagic acids, isomers of myricetin, catechin, and anthocyanins are bioaccessible during gastric digestion. In the duodenum, flavonoids and proanthocyanidins remained stable when the pH changed from acidic to neutral/alkaline, whereas anthocyanins were degraded when exposed to pH 7. In the colon, anthocyanins were not identified. The antioxidant activity of bioaccessible fractions is correlated with non-anthocyanin flavonoids and proanthocyanidins, reflected in the modulation of antioxidant enzymes of S. cerevisiae. The digestion process favors the release of bio-polyphenols from jambolan with preventive, scavenger, and reparative antioxidant action. They also stimulate the production and activity of Sod and Cat, strengthening the endogenous antioxidant system.
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Affiliation(s)
- Mariana de Morais Sousa
- Department of Hospitality, Leisure and Food Production, Federal Institute of Piauí, Teresina Zona Sul Campus, São Pedro, Teresina, Piauí, Brazil.
| | - Rosália Maria Tôrres de Lima
- Department of Hospitality, Leisure and Food Production, Federal Institute of Piauí, Teresina Zona Sul Campus, São Pedro, Teresina, Piauí, Brazil.
| | - Alessandro de Lima
- Department of Hospitality, Leisure and Food Production, Federal Institute of Piauí, Teresina Zona Sul Campus, São Pedro, Teresina, Piauí, Brazil.
| | - Antonielly Campinho Reis
- Department of Pharmacy, Federal University of Piauí, Ministro Petrônio Portela Campus, Ininga, Teresina, Piauí, Brazil.
| | | | - José Augusto Gasparotto Sattler
- Department of Food and Experimental Nutrition, School of Pharmaceutical Sciences, University of São Paulo, São Paulo, São Paulo, Brazil.
| | - Lígia Bicudo de Almeida-Muradian
- Department of Food and Experimental Nutrition, School of Pharmaceutical Sciences, University of São Paulo, São Paulo, São Paulo, Brazil.
| | - José de Sousa Lima Neto
- Laboratory of Organic Geochemistry, Federal University of Piauí, Ministro Petrônio Portela Campus, Ininga, Teresina, Piauí, Brazil.
| | | | - Nadir do Nascimento Nogueira
- Departament of Nutrition, Federal University of Piauí, Ministro Petrônio Portela Campus, Ininga, Teresina, Piauí, Brazil.
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22
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Myint KZ, Zhou Z, Xia Y, Fang Y, Wu M, Zhu S, Shen J. Stevia polyphenols: A stable antioxidant that presents a synergistic effect with vitamin C. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15317] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Khaing zar Myint
- State Key Laboratory of Food Science and Technology Jiangnan University Wuxi China
- Key Laboratory of Synthetic and Biological Colloids (Ministry of Education) School of Chemical and Materials Engineering Jiangnan University Wuxi China
| | - Zhuoyu Zhou
- State Key Laboratory of Food Science and Technology Jiangnan University Wuxi China
- Key Laboratory of Synthetic and Biological Colloids (Ministry of Education) School of Chemical and Materials Engineering Jiangnan University Wuxi China
| | - Yongmei Xia
- State Key Laboratory of Food Science and Technology Jiangnan University Wuxi China
- Key Laboratory of Synthetic and Biological Colloids (Ministry of Education) School of Chemical and Materials Engineering Jiangnan University Wuxi China
| | - Yun Fang
- Key Laboratory of Synthetic and Biological Colloids (Ministry of Education) School of Chemical and Materials Engineering Jiangnan University Wuxi China
| | - Meina Wu
- State Key Laboratory of Food Science and Technology Jiangnan University Wuxi China
- Key Laboratory of Synthetic and Biological Colloids (Ministry of Education) School of Chemical and Materials Engineering Jiangnan University Wuxi China
| | - Song Zhu
- State Key Laboratory of Food Science and Technology Jiangnan University Wuxi China
| | - Jie Shen
- Key Laboratory of Synthetic and Biological Colloids (Ministry of Education) School of Chemical and Materials Engineering Jiangnan University Wuxi China
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Hou Y, Peng S, Song Z, Bai F, Li X, Fang J. Oat polyphenol avenanthramide-2c confers protection from oxidative stress by regulating the Nrf2-ARE signaling pathway in PC12 cells. Arch Biochem Biophys 2021; 706:108857. [PMID: 33781769 DOI: 10.1016/j.abb.2021.108857] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2020] [Revised: 03/08/2021] [Accepted: 03/22/2021] [Indexed: 02/07/2023]
Abstract
Accumulating evidence has demonstrated that cellular antioxidant systems play essential roles in retarding oxidative stress-related diseases, such as Parkinson's disease. Because nuclear factor erythroid 2-related factor 2 (Nrf2) is a chief regulator of cellular antioxidant systems, small molecules with Nrf2-activating ability may be promising neuroprotective agents. Avenanthramide-2c (Aven-2c), avenanthramide-2f (Aven-2f) and avenanthramide-2p (Aven-2p) are the most abundant avenanthramides in oats, and they have been documented to possess multiple pharmacological benefits. In this work, we synthesized these three compounds and evaluated their cytoprotective effect against oxidative stress-induced PC12 cell injuries. Aven-2c displayed the best protective potency among them. Aven-2c conferred protection on PC12 cells by scavenging free radicals and activating the Nrf2-ARE signaling pathway. Pretreatment of PC12 cells with Aven-2c efficiently enhanced Nrf2 nuclear accumulation and evoked the expression of a set of cytoprotective molecules. The mechanistic study also supports that Nrf2 activation is the molecular basis for the cellular action of Aven-2c. Collectively, this study demonstrates that Aven-2c is a potent Nrf2 agonist, shedding light on the potential usage of Aven-2c in the treatment of neuroprotective diseases.
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Affiliation(s)
- Yanan Hou
- State Key Laboratory of Applied Organic Chemistry and College of Chemistry and Chemical Engineering, Lanzhou University, Lanzhou, 730000, China
| | - Shoujiao Peng
- State Key Laboratory of Applied Organic Chemistry and College of Chemistry and Chemical Engineering, Lanzhou University, Lanzhou, 730000, China
| | - Zilong Song
- State Key Laboratory of Applied Organic Chemistry and College of Chemistry and Chemical Engineering, Lanzhou University, Lanzhou, 730000, China
| | - Feifei Bai
- State Key Laboratory of Applied Organic Chemistry and College of Chemistry and Chemical Engineering, Lanzhou University, Lanzhou, 730000, China
| | - Xinming Li
- State Key Laboratory of Applied Organic Chemistry and College of Chemistry and Chemical Engineering, Lanzhou University, Lanzhou, 730000, China; State Key Laboratory of Bioreactor Engineering, Shanghai Key Laboratory of New Drug Design, School of Pharmacy, East China University of Science and Technology, Shanghai, 200237, China.
| | - Jianguo Fang
- State Key Laboratory of Applied Organic Chemistry and College of Chemistry and Chemical Engineering, Lanzhou University, Lanzhou, 730000, China.
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24
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Wu Q, Zhou J. The application of polyphenols in food preservation. ADVANCES IN FOOD AND NUTRITION RESEARCH 2021; 98:35-99. [PMID: 34507646 DOI: 10.1016/bs.afnr.2021.02.005] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
Abstract
Polyphenols are a kind of complex secondary metabolites in nature, widely exist in the flowers, bark, roots, stems, leaves, and fruits of plants. Numerous studies have shown that plant-derived polyphenols have a variety of bioactivities due to their unique chemical structure, such as antioxidant, antimicrobial, and prevention of chronic diseases, cardiovascular disease, cancer, osteoporosis, and neurodegeneration. With the gradual rise of natural product development, plant polyphenols have gradually become one of the research hotspots in the field of food science due to their wide distribution in the plants, and the diversity of physiological functions. Owing to the extraordinary antioxidant and antibacterial activity of polyphenols, plant-derived polyphenols offer an alternative to chemical additives used in the food industry, such as oil, seafood, meat, beverages, and food package materials. Based on this, this chapter provides an overview of the potential antioxidant and antibacterial mechanisms of plant polyphenols and their application in food preservation, it would be providing a reference for the future development of polyphenols in the food industry.
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Affiliation(s)
- Qian Wu
- Hubei University of Technology, Wuhan, China.
| | - Jie Zhou
- Northwest Agriculture & Forestry University, Yangling, China
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25
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Effectiveness of the Natural Antioxidant 2,4,4'-Trihydroxychalcone on the Oxidation of Sunflower Oil during Storage. Molecules 2021; 26:molecules26061630. [PMID: 33804119 PMCID: PMC7998987 DOI: 10.3390/molecules26061630] [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: 02/13/2021] [Revised: 03/06/2021] [Accepted: 03/12/2021] [Indexed: 12/05/2022] Open
Abstract
This study aimed to investigate the effectiveness of 2,4,4′-trihydroxychalcone as a natural antioxidant on the oxidation of sunflower oil during an 88-day storage period and to compare its strength with the synthetic antioxidant butylated hydroxytoluene (BHT). Seven groups of the sunflower oil samples were prepared: pure oil (control), oil treated with different concentrations (100, 500, and 1000 ppm) of 2,4,4′-trihydroxychalcone, and oil treated with different concentrations (100, 500, and 1000 ppm) of BHT. Specific parameters, namely, the peroxide value (PV), acid value (AV), p-anisidine value (p-AnV), thiobarbituric acid reactive substance (TBARS) value and total oxidation (TOTOX) value were used to assess the extent of the deterioration of the oil by estimating the primary and secondary oxidation products. The results showed that 2,4,4′-trihydroxychalcone effectively decreased the production of the primary and secondary oxidation products of sunflower oil during storage, as indicated by reductions in the PVs, AVs, p-AnVs, TBARS values and TOTOX values of the sunflower oil. When compared to BHT, 2,4,4′-trihydroxychalcone showed either a similar or stronger effect in inhibiting the primary and secondary oxidation products. These findings suggest that, 2,4,4′-trihydroxychalcone is a suitable natural alternative to synthetic antioxidants to improve the oxidative stability of sunflower oil.
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26
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Prabhakar H, Sharma S, Kong F. Effects of Postharvest Handling and Storage on Pecan Quality. FOOD REVIEWS INTERNATIONAL 2020. [DOI: 10.1080/87559129.2020.1817066] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Affiliation(s)
- Himanshu Prabhakar
- Department of Food Science & Technology, University of Georgia, Athens, GA, US
| | - Shruti Sharma
- Department of Food Science & Technology, University of Georgia, Athens, GA, US
| | - Fanbin Kong
- Department of Food Science & Technology, University of Georgia, Athens, GA, US
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27
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Chemical composition and oxidative stability of eleven pecan cultivars produced in southern Brazil. Food Res Int 2020; 136:109596. [PMID: 32846621 DOI: 10.1016/j.foodres.2020.109596] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/24/2020] [Revised: 07/22/2020] [Accepted: 07/23/2020] [Indexed: 01/19/2023]
Abstract
Nuts are considered highly nutritious foods and a source of health-promoting compounds. Therefore, the aim of this study was to evaluate the chemical composition (proximate composition, fatty acids, volatile compounds, total phenolics, squalene, and β-sitosterol) of eleven pecan cultivars harvested in Rio Grande do Sul State (Brazil) and investigate their oxidative stability by the Rancimat method. 'Barton' is the main cultivar produced in Brazil and presented the highest protein, linoleic acid, and linolenic acid values and the lowest saturated fatty acid values, which provide health benefits. 'Mahan' showed the highest oxidation induction time, both in extracted oil and ground samples, low abundance of lipid oxidation compounds, low polyunsaturated fatty acids, high levels of oleic acid and β-sitosterol, which suggests potential for storage. 'Stuart' and 'Success' had the highest total dietary fiber values. Moreover, analysis showed that 'Chickasaw' and 'Success' had large quantities of compounds correlated to lipid oxidation, suggesting low stability for long-term storage. These results imply that the physicochemical characteristics and proximate composition of pecan nut cultivars from southern Brazil have variable parameters that may depend on their genetic variability.
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28
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Li R, Dai T, Zhou W, Fu G, Wan Y, McClements DJ, Li J. Impact of pH, ferrous ions, and tannic acid on lipid oxidation in plant-based emulsions containing saponin-coated flaxseed oil droplets. Food Res Int 2020; 136:109618. [PMID: 32846634 DOI: 10.1016/j.foodres.2020.109618] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2020] [Revised: 07/21/2020] [Accepted: 08/03/2020] [Indexed: 11/24/2022]
Abstract
The influence of pH (pH 3, 5 and 7), ferrous ions (0 or 100 μM Fe2+), and tannic acid (0 to 0.1% TA) on the rate of lipid oxidation in plant-based emulsions containing quillaja saponin-coated flaxseed oil droplets was studied. Tannic acid formed complexes with Fe2+ whose properties depended on TA:Fe2+ ratio and pH. Emulsions were incubated at 37 °C in the dark, and changes in their particle size, surface potential, appearance, microstructure, and lipid oxidation status were monitored over time. The initial ζ-potential and mean particle diameter of the emulsions were -68 mV and 0.18 μm, respectively. In the absence of TA, the particle size increased appreciably during storage due to droplet coalescence, as rapid oxidation occurred. In the presence of TA, the emulsions were more resistant to both droplet aggregation and lipid oxidation, as a result of its strong ferrous ion-binding properties. The lipid oxidation rate increased with decreasing pH, which was attributed to an increase in ferrous ion's water-solubility and activity in acidic solutions. The addition of Fe2+ greatly accelerated lipid oxidation, but the oxidation rate was decreased by also adding TA. These results suggest that tannic acid is an effective antioxidant in emulsions, which can be attributed to its ferrous ion-chelation properties.
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Affiliation(s)
- Ruyi Li
- Key Laboratory of Tropical Crop Products Processing of Ministry of Agriculture and Rural Affairs, Agricultural Products Processing Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang, Guangdong 524001, PR China; State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, PR China
| | - Taotao Dai
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, PR China; Biopolymers and Colloids Laboratory, Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA
| | - Wei Zhou
- Key Laboratory of Tropical Crop Products Processing of Ministry of Agriculture and Rural Affairs, Agricultural Products Processing Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang, Guangdong 524001, PR China; State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, PR China
| | - Guiming Fu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, PR China.
| | - Yin Wan
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, PR China
| | - David Julian McClements
- Biopolymers and Colloids Laboratory, Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA.
| | - Jihua Li
- Key Laboratory of Tropical Crop Products Processing of Ministry of Agriculture and Rural Affairs, Agricultural Products Processing Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang, Guangdong 524001, PR China; Hainan Key Laboratory of Storage and Processing of Fruits and Vegetables, Zhanjiang, Guangdong 524001, PR China
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29
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Mishra SK, Belur PD, Iyyaswami R. Use of antioxidants for enhancing oxidative stability of bulk edible oils: a review. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14716] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Affiliation(s)
- Sumit Kumar Mishra
- Department of Chemical Engineering National Institute of Technology Karnataka Surathkal India
| | - Prasanna D. Belur
- Department of Chemical Engineering National Institute of Technology Karnataka Surathkal India
| | - Regupathi Iyyaswami
- Department of Chemical Engineering National Institute of Technology Karnataka Surathkal India
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30
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LC-ESI-QTOF/MS characterization of bioactive compounds from black spices and their potential antioxidant activities. Journal of Food Science and Technology 2020; 57:4671-4687. [PMID: 33087978 DOI: 10.1007/s13197-020-04504-4] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 04/19/2020] [Accepted: 04/29/2020] [Indexed: 01/11/2023]
Abstract
Black pepper (Piper nigrum L.), black cumin (Nigella sativa L.) and black cardamom (Amomum subulatum) are considered as important spices, seasoning and folk medicines. They have a diverse range of bioactive compounds, especially for polyphenolic compounds. These polyphenolic compounds contribute to the putative health benefits of these black spices. The purpose of this study was to identify, characterize and quantify the phenolic profile of these black spices using LC-ESI-QTOF/MS and HPLC-PDA and to access their antioxidant potential. The LC-ESI-QTOF/MS analysis led to the identification of 138 phenolic compounds in three black spices. In HPLC-PDA, the p-hydroxybenzoic acid was the most predominant phenolic acid in black pepper and black cumin while diosmin was the most abundant flavonoid in black cardamom (> 20 mg/g). Furthermore, black spices were systematically measured for their TPC, TFC and TTC followed by measurement of their antioxidant activities using DPPH, FRAP and ABTS assays. Black pepper showed the highest TPC, TFC, TTC, DPPH and ABTS activities as compared to other black spices while black cardamom exhibited the highest FRAP activity. The obtained results highlight the importance of these black spices as promising sources of phenolic compounds and they could be potentially utilized in food, feed and nutraceutical industries.
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31
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Schmitt M, Magid AA, Nuzillard JM, Hubert J, Etique N, Duca L, Voutquenne-Nazabadioko L. Investigation of Antioxidant and Elastase Inhibitory Activities of Geum urbanum Aerial Parts, Chemical Characterization of Extracts Guided by Chemical and Biological Assays. Nat Prod Commun 2020. [DOI: 10.1177/1934578x20915307] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022] Open
Abstract
This study presents the bioguided chemical investigation of the 80% aqueous methanol extract of Geum urbanum aerial parts. Liquid–liquid partitioning of this extract in solvents of increasing polarity combined with biological screening showed that the ethyl acetate (EtOAc) soluble fraction was the most active part of the extract. This fraction was chemically profiled by a 13C nuclear magnetic resonance (NMR)-based dereplication method, resulting in the identification of 14 compounds. The dereplication process was followed by the purification of unknown and minor compounds of the EtOAc fraction. A new glycosylated phenol, namely, 3-(3,4-dihydroxyphenyl)propyl-α-l-rhamnopyranoside, together with 6 known compounds were isolated. Their structures were elucidated by spectroscopic methods including NMR and high-resolution electrospray ionization mass spectrometry. The antioxidant activity of fractions and isolated compounds were evaluated by 2,2,1-diphenyl-1-picrylhydrazyl and hydroxyl radical scavenging, and by cupric ion reducing antioxidant capacity assays. In parallel, their enzyme inhibitory property against human neutrophil elastase was assessed. Four subfractions, essentially containing polyphenols and triterpenes, exhibited a significant elastase inhibitory activity and an ellagitannin showed a very high radical scavenging activity.
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Affiliation(s)
- Marie Schmitt
- Université de Reims Champagne Ardenne, CNRS, ICMR UMR 7312 Reims, France
| | | | | | - Jane Hubert
- Université de Reims Champagne Ardenne, CNRS, ICMR UMR 7312 Reims, France
- NatExplore SAS, Prouilly, France
| | - Nicolas Etique
- Université de Reims Champagne Ardenne, CNRS, MEDyC UMR 7369 Reims, France
| | - Laurent Duca
- Université de Reims Champagne Ardenne, CNRS, MEDyC UMR 7369 Reims, France
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32
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Munekata PES, Rocchetti G, Pateiro M, Lucini L, Domínguez R, Lorenzo JM. Addition of plant extracts to meat and meat products to extend shelf-life and health-promoting attributes: an overview. Curr Opin Food Sci 2020. [DOI: 10.1016/j.cofs.2020.03.003] [Citation(s) in RCA: 40] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
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33
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Hu L, Cheng H, Gao Y, Liang L. Mechanism for Inhibition of Folic Acid Photodecomposition by Various Antioxidants. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:340-350. [PMID: 31874034 DOI: 10.1021/acs.jafc.9b06263] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
Folic acid, a synthetic form of folate, is a water-soluble vitamin that is essential during periods of rapid cell division and growth. However, it decomposes upon ultraviolet irradiation to form inactive photoproducts. In this study, the protective effect and mechanisms of antioxidants, including cinnamic acids, flavonoids, catechol and its derivatives, stilbenes, p-benzoquinone and its derivatives, isoprenoids, curcumin, oleic acid, and linoleic acid, against folic acid photodecomposition were investigated by using fluorescence and absorbance spectroscopy, high-performance liquid chromatography, and antioxidant assay. It was found that antioxidants could inhibit or delay the folic acid decomposition in varying degrees, among which caffeic acid was the most effective. The increase in its remarkable antioxidant efficiency and absorbance in the UVA region during irradiation contributed to its effective protection. This finding could be useful for the protection of photolabile components in food and other uses.
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34
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Zhu M, Shi T, Luo X, Tang L, Liao H, Chen Y. Determination of the Oxidative Stability of Camellia Oils Using a Chemometrics Tool Based on 1H NMR Spectra and α-Tocopherol Content. Anal Chem 2020; 92:932-939. [PMID: 31756083 DOI: 10.1021/acs.analchem.9b03787] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
Abstract
This study, for the first time, predicts oxidative stability in camellia oils by partial least squares (PLS) built with proton nuclear magnetic resonance (1H NMR) and α-tocopherol content. The prediction models were established by the PLS method. Outlier detection, latent variables optimization, data pretreatment, and important variables selection were applied for models optimization. All the developed models exhibited good performance as indicated by R2 > 0.895 and root mean square error of estimation and root mean square error of prediction less than 0.322 and 0.307. For verification of the contribution of 1H NMR spectra and α-tocopherol for prediction performance, a PLS model with fatty acids composition instead of 1H NMR spectra and one with only 1H NMR spectra as input variables were developed, respectively. The results showed that the model based on 1H NMR data was more accurate and precise than that based on fatty acid composition data. And the performance of the models was significantly degraded without α-tocopherol as input variables.
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Affiliation(s)
- MengTing Zhu
- State Key Laboratory of Food Science and Technology , Nanchang University , Nanchang 330047 , People's Republic of China
| | - Ting Shi
- State Key Laboratory of Food Science and Technology , Nanchang University , Nanchang 330047 , People's Republic of China
| | - Xiang Luo
- Jiangxi Institute of Analysis and Testing , Nanchang 330029 , People's Republic of China
| | - LiJun Tang
- Food Inspection and Testing Institute of Jiangxi Province , Nanchang 330046 , People's Republic of China
| | - HongXia Liao
- State Key Laboratory of Food Science and Technology , Nanchang University , Nanchang 330047 , People's Republic of China
| | - Yi Chen
- State Key Laboratory of Food Science and Technology , Nanchang University , Nanchang 330047 , People's Republic of China
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35
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Wu T, Shen M, Liu S, Yu Q, Chen Y, Xie J. Ameliorative effect of Cyclocarya paliurus polysaccharides against carbon tetrachloride induced oxidative stress in liver and kidney of mice. Food Chem Toxicol 2020; 135:111014. [DOI: 10.1016/j.fct.2019.111014] [Citation(s) in RCA: 30] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/28/2019] [Revised: 11/24/2019] [Accepted: 11/29/2019] [Indexed: 02/06/2023]
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36
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Semen Cuscutae Administration Improves Hepatic Lipid Metabolism and Adiposity in High Fat Diet-Induced Obese Mice. Nutrients 2019; 11:nu11123035. [PMID: 31842363 PMCID: PMC6950589 DOI: 10.3390/nu11123035] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/17/2019] [Revised: 12/05/2019] [Accepted: 12/10/2019] [Indexed: 12/29/2022] Open
Abstract
Since arginase has been shown to compete with nitric oxide (NO) synthase, emerging evidence has reported that arginase inhibition improves obesity by increasing NO production. Semen cuscutae (SC), which is a well-known Chinese medicine, has multiple biological functions such as anti-oxidant function and immune regulation. In this study, we investigated whether the SC as a natural arginase inhibitor influences hepatic lipid abnormalities and whole-body adiposity in high-fat diet (HFD)-induced obese mice. The lipid accumulation was significantly reduced by SC treatment in oleic acid-induced hepatic steatosis in vitro. Additionally, SC supplementation substantially lowered HFD-induced increases in arginase activity and weights of liver and visceral fat tissue, while increasing hepatic NO. Furthermore, elevated mRNA expressions of sterol regulatory element-binding transcription factor 1 (SREBP-1c), fatty-acid synthase (FAS), peroxisome proliferator-activated receptor-gamma (PPAR-γ)1, and PPAR-γ2 in HFD-fed mice were significantly attenuated by SC supplementation. Taken together, SC, as a novel natural arginase inhibitor, showed anti-obesity properties by modulating hepatic arginase and NO production and metabolic pathways related to hepatic triglyceride (TG) metabolism.
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37
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Application of Plackett-Burman Design in Screening of Natural Antioxidants Suitable for Anchovy Oil. Antioxidants (Basel) 2019; 8:antiox8120627. [PMID: 31817714 PMCID: PMC6943644 DOI: 10.3390/antiox8120627] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2019] [Revised: 11/25/2019] [Accepted: 12/04/2019] [Indexed: 12/17/2022] Open
Abstract
Considering the safety of synthetic antioxidants, more and more natural antioxidants have been developed and utilized in foods. This study aimed to screen out a natural antioxidant combination from many antioxidants, which could significantly affect the oxidation stability of anchovy oil, while Plackett–Burman design (PBD) methodology was employed in this screening. According to the statistical results of this design, sesamol, dihydromyricetin, teapolyphenol, and rosemary acid were four significant parameters on the oxidation stability of anchovy oil. Moreover, dihydromyricetin presented the best antioxidant effect among nine kinds of selected antioxidants when they were used alone in anchovy oil. Meanwhile, a combination including sesamol (0.02%), teapolyphenol (0.02%). and rosemary acid (0.02%) was adopted, and its antioxidant ability was similar to that of tert-butylhydroquinone (TBHQ). Additionally, phytic acid as a synergist was used and combined with sesamol, and the antioxidant ability of this combination was better than that of TBHQ. This study presented a reference for the industrial applications of natural antioxidants and synergists in anchovy oil.
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38
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Phuong NNM, Le TT, Nguyen MVT, Van Camp J, Raes K. Antioxidant Activity of Rambutan (
Nephelium lappaceum
L.) Peel Extract in Soybean Oil during Storage and Deep Frying. EUR J LIPID SCI TECH 2019. [DOI: 10.1002/ejlt.201900214] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Nguyen Nhat Minh Phuong
- Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering Ghent University Campus Kortrijk, Graaf Karel de Goedelaan 5 8500 Kortrijk Belgium
- Department of Food Engineering Faculty of Food Science and Technology Nong Lam University Block 6, Ward Linh Trung, Thu Duc District Ho Chi Minh City Vietnam
- Department of Food Technology, College of Agriculture Can Tho University Campus 2, 3/2 Street, Ward An Khanh, Ninh Kieu District, Can Tho City Vietnam
| | - Thien Trung Le
- Department of Food Engineering Faculty of Food Science and Technology Nong Lam University Block 6, Ward Linh Trung, Thu Duc District Ho Chi Minh City Vietnam
| | - Minh Viet Thao Nguyen
- Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering Ghent University Campus Kortrijk, Graaf Karel de Goedelaan 5 8500 Kortrijk Belgium
| | - John Van Camp
- Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering Ghent University Campus Kortrijk, Graaf Karel de Goedelaan 5 8500 Kortrijk Belgium
| | - Katleen Raes
- Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering Ghent University Campus Kortrijk, Graaf Karel de Goedelaan 5 8500 Kortrijk Belgium
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39
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Ding Q, Jiang H, Chen Y, Luo L, He R, Ma H, Wu‐Chen RA, Zhang T. Influence of nitrogen protection on the extraction yield and antioxidant activities of polyphenols by ultrasonic‐assisted extraction from rapeseed meal. J FOOD PROCESS ENG 2019. [DOI: 10.1111/jfpe.13104] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Affiliation(s)
- Qingzhi Ding
- School of Food and Biological EngineeringJiangsu University Zhenjiang China
- Institute of Food Physical ProcessingJiangsu University Zhenjiang China
- Institute of Agricultural EngineeringJiangsu University Zhenjiang China
- Key Laboratory for Physical Processing of Agricultural ProductsJiangsu University Zhenjiang China
| | - Hanfei Jiang
- School of Food and Biological EngineeringJiangsu University Zhenjiang China
- Institute of Food Physical ProcessingJiangsu University Zhenjiang China
| | - Yuxin Chen
- School of Food and Biological EngineeringJiangsu University Zhenjiang China
| | - Lin Luo
- School of Food and Biological EngineeringJiangsu University Zhenjiang China
- Institute of Food Physical ProcessingJiangsu University Zhenjiang China
- Key Laboratory for Physical Processing of Agricultural ProductsJiangsu University Zhenjiang China
| | - Ronghai He
- School of Food and Biological EngineeringJiangsu University Zhenjiang China
- Institute of Food Physical ProcessingJiangsu University Zhenjiang China
- Key Laboratory for Physical Processing of Agricultural ProductsJiangsu University Zhenjiang China
| | - Haile Ma
- School of Food and Biological EngineeringJiangsu University Zhenjiang China
- Institute of Food Physical ProcessingJiangsu University Zhenjiang China
- Key Laboratory for Physical Processing of Agricultural ProductsJiangsu University Zhenjiang China
| | - Ricardo A. Wu‐Chen
- School of Food and Biological EngineeringJiangsu University Zhenjiang China
- Institute of Food Physical ProcessingJiangsu University Zhenjiang China
| | - Ting Zhang
- School of Food and Biological EngineeringJiangsu University Zhenjiang China
- Institute of Food Physical ProcessingJiangsu University Zhenjiang China
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40
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Improvement of stability of blueberry anthocyanins by carboxymethyl starch/xanthan gum combinations microencapsulation. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.01.034] [Citation(s) in RCA: 88] [Impact Index Per Article: 17.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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41
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Martinović N, Poklar Ulrih N, Abramovič H. Sinapic Acid and its Derivatives Increase Oxidative Stability in Different Model Lipid Systems. EUR J LIPID SCI TECH 2019. [DOI: 10.1002/ejlt.201800326] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
Affiliation(s)
- Neda Martinović
- Biotechnical Faculty, University of LjubljanaSI‐1111 LjubljanaSlovenia
| | | | - Helena Abramovič
- Biotechnical Faculty, University of LjubljanaSI‐1111 LjubljanaSlovenia
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Composition and antioxidant, antibacterial, and anti-HepG2 cell activities of polyphenols from seed coat of Amygdalus pedunculata Pall. Food Chem 2018; 265:111-119. [DOI: 10.1016/j.foodchem.2018.05.091] [Citation(s) in RCA: 37] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/04/2018] [Revised: 05/20/2018] [Accepted: 05/21/2018] [Indexed: 01/05/2023]
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43
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Identification and hydrolysis kinetic of a novel antioxidant peptide from pecan meal using Alcalase. Food Chem 2018; 261:301-310. [DOI: 10.1016/j.foodchem.2018.04.025] [Citation(s) in RCA: 51] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2018] [Revised: 04/08/2018] [Accepted: 04/10/2018] [Indexed: 01/03/2023]
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44
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Dihydromyricetin as a Functional Additive to Enhance Antioxidant Capacity and Inhibit the Formation of Thermally Induced Food Toxicants in a Cookie Model. Molecules 2018; 23:molecules23092184. [PMID: 30200189 PMCID: PMC6225208 DOI: 10.3390/molecules23092184] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2018] [Revised: 08/15/2018] [Accepted: 08/28/2018] [Indexed: 01/09/2023] Open
Abstract
Recently, there is a growing interest in fortifying food products with flavonoids to enhance health benefits. Naringenin, naringin, hesperetin, and dihydromyricetin are four typical flavonoids constituting a natural part of our diet. In the present work, they were fortified into a chia oil cookie model to evaluate their thermal stability during baking as well as their impact on antioxidant capacity and toxicant formation. Among them dihydromyricetin was the most unstable one (only 36.1% of which was left after baking at 180 °C for 20 min) and led to a loss of brightness in cookie. However, the antioxidant capacity of cookie fortified with dihydromyricetin was significantly enhanced compared with untreated cookie; on the other hand, dihydromyricetin showed the strongest effect to attenuate lipid and protein oxidation as well as decrease the level of fluorescent advanced glycation endproducts and carboxymethyl lysine in cookie model. Overall, among the four selected flavonoids, dihydromyricetin might be the most promising functional bakery additive enhancing the antioxidant capacity while decreasing the formation of toxicants.
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Toiu A, Mocan A, Vlase L, Pârvu AE, Vodnar DC, Gheldiu AM, Moldovan C, Oniga I. Phytochemical Composition, Antioxidant, Antimicrobial and in Vivo Anti-inflammatory Activity of Traditionally Used Romanian Ajuga laxmannii (Murray) Benth. ("Nobleman's Beard" - Barba Împăratului). Front Pharmacol 2018; 9:7. [PMID: 29551972 PMCID: PMC5840282 DOI: 10.3389/fphar.2018.00007] [Citation(s) in RCA: 26] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2017] [Accepted: 01/04/2018] [Indexed: 01/02/2023] Open
Abstract
In the Romanian folk medicine, aerial parts of Ajuga laxmannii ("nobleman's beard," Romanian - "barba boierului" or "avrămească" or "creştinească") are traditionally used as galactagogue and anti-inflammatory agents. The present study aimed to evaluate the chemical composition (polyphenols, iridoids, and phytosterols), antioxidant, antimicrobial and in vivo anti-inflammatory activity of different extracts of A. laxmannii aerial parts. The major identified bioactive compounds were rutin, 8-O-acetylharpagide and β-sitosterol. The antioxidant activity of A. laxmannii extracts was evaluated using several methods, and the results showed good antiradical effects. Moreover, the antimicrobial evaluation showed a potent antifungal activity against C. albicans and P. funiculosum. Furthermore, the anti-inflammatory effect was determined by monitoring some parameters involved in the inflammatory process. The results obtained showed differences between the analyzed extracts; and therefore the importance of choosing the best solvent in order to extract the appropriate amount of bioactive compounds. A. laxmannii ethanol extract showed an anti-inflammatory effect by reducing total leukocytes, PMN, phagocytosis, and oxidative stress. Compared to diclofenac, only the 50 mg/mL A. laxmannii extract had better anti-inflammatory and anti-oxidative stress effects, and this could justify the importance of a correlation between the activity and the used concentration. These findings strongly suggest that A. laxmannii could be considered as a valuable source of bioactive compounds, which could be further valued as anti-inflammatory agents in the composition of several herbal drugs.
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Affiliation(s)
- Anca Toiu
- Department of Pharmacognosy, “Iuliu Haţieganu” University of Medicine and Pharmacy, Cluj-Napoca, Romania
| | - Andrei Mocan
- Department of Pharmaceutical Botany, “Iuliu Haţieganu” University of Medicine and Pharmacy, Cluj-Napoca, Romania
| | - Laurian Vlase
- Department of Pharmaceutical Technology and Biopharmacy, “Iuliu Haţieganu” University of Medicine and Pharmacy, Cluj-Napoca, Romania
| | - Alina E. Pârvu
- Department of Pathophysiology, “Iuliu Haţieganu” University of Medicine and Pharmacy, Cluj-Napoca, Romania
| | - Dan C. Vodnar
- Department of Food Sciences, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca, Romania
| | - Ana-Maria Gheldiu
- Department of Pharmaceutical Technology and Biopharmacy, “Iuliu Haţieganu” University of Medicine and Pharmacy, Cluj-Napoca, Romania
| | - Cadmiel Moldovan
- Department of Pharmaceutical Botany, “Iuliu Haţieganu” University of Medicine and Pharmacy, Cluj-Napoca, Romania
| | - Ilioara Oniga
- Department of Pharmacognosy, “Iuliu Haţieganu” University of Medicine and Pharmacy, Cluj-Napoca, Romania
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