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Wang Q, Hu GL, Qiu MH, Cao J, Xiong WY. Coffee, tea, and cocoa in obesity prevention: Mechanisms of action and future prospects. Curr Res Food Sci 2024; 8:100741. [PMID: 38694556 PMCID: PMC11061710 DOI: 10.1016/j.crfs.2024.100741] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/13/2024] [Revised: 04/15/2024] [Accepted: 04/16/2024] [Indexed: 05/04/2024] Open
Abstract
Obesity, a major public health problem, causes numerous complications that threaten human health and increase the socioeconomic burden. The pathophysiology of obesity is primarily attributed to lipid metabolism disorders. Conventional anti-obesity medications have a high abuse potential and frequently deliver insufficient efficacy and have negative side-effects. Hence, functional foods are regarded as effective alternatives to address obesity. Coffee, tea, and cocoa, three widely consumed beverages, have long been considered to have the potential to prevent obesity, and several studies have focused on their intrinsic molecular mechanisms in past few years. Therefore, in this review, we discuss the mechanisms by which the bioactive ingredients in these three beverages counteract obesity from the aspects of adipogenesis, lipolysis, and energy expenditure (thermogenesis). The future prospects and challenges for coffee, tea, and cocoa as functional products for the treatment of obesity are also discussed, which can be pursued for future drug development and prevention strategies against obesity.
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Affiliation(s)
- Qian Wang
- Key Laboratory of Medicinal Chemistry for Natural Resource (Ministry of Education), Yunnan Provincial Center for Research & Development of Natural Products, School of Pharmacy, Yunnan University, Kunming, 650500, China
| | - Gui-Lin Hu
- State Key Laboratory of Phytochemistry and Plant Resources in West China, Kunming Institute of Botany, Chinese Academy of Sciences, Kunming, 650201, Yunnan, China
| | - Ming-Hua Qiu
- State Key Laboratory of Phytochemistry and Plant Resources in West China, Kunming Institute of Botany, Chinese Academy of Sciences, Kunming, 650201, Yunnan, China
| | - Jun Cao
- Key Laboratory for Transboundary Ecosecurity of Southwest China (Ministry of Education), Yunnan Key Laboratory of Plant Reproductive Adaptation and Evolutionary Ecology, Institute of Biodiversity, School of Ecology and Environmental Science, Yunnan University, Kunming, 650504, Yunnan, China
| | - Wen-Yong Xiong
- Key Laboratory of Medicinal Chemistry for Natural Resource (Ministry of Education), Yunnan Provincial Center for Research & Development of Natural Products, School of Pharmacy, Yunnan University, Kunming, 650500, China
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Meng F, Du W, Zhu Y, Du X, Song C, Chen X, Fang X, Cao Q, Ma D, Wang Y, Zhang C. Composition and Bioactivity of Chlorogenic Acids in Vegetable and Conventional Sweet Potato Vine Tips. Foods 2023; 12:3910. [PMID: 37959029 PMCID: PMC10649122 DOI: 10.3390/foods12213910] [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: 09/15/2023] [Revised: 10/16/2023] [Accepted: 10/23/2023] [Indexed: 11/15/2023] Open
Abstract
Sweet potato vine tips are abundant in chlorogenic acid (CGA). In this study, CGA was extracted from vegetable and conventional sweet potato vine tips using ethanol, followed by subsequent purification of the extract through a series of sequential steps. Over 4 g of the purified product was obtained from 100 g of sweet potato vine tip powder, producing more than 85% of purified CGA. The LC-MS analysis of all samples indicated that 4-CQA was the predominant isomer in both sweet potato cultivars. Significant variations of p-coumaroyl quinic acids, feruloyl quinic acids, dicaffeoyl quinic acids, and tricaffeoyl quinic acid were identified, whereas the mono-caffeoyl quinic acids did not vary when the two sweet potato varieties were compared. Compared to conventional sweet potatoes, vegetable sweet potatoes exhibit a high negative correlation between 4-CQA and 5-pCoQA, while showing a high positive correlation between 3,5-CQA and 3-pCoQA. A series of principal component analyses (PCA) using CGA isomers enables a clear differentiation between vine tips derived from vegetable and conventional sweet potatoes. The model of linear discriminant analysis, based on the characteristic CGA, achieved a 100% accuracy rate in distinguishing between vegetable and conventional sweet potatoes. The high purity of sweet potato CGA (SCGA) exhibited potent anti-breast cancer activity. The results demonstrated that SCGA significantly suppressed the clonogenicity of MB231 and MCF7 cells, and impeded the migratory, invasive, and lung metastatic potential of MB231 cells.
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Affiliation(s)
- Fantong Meng
- Jiangsu Key Laboratory of Phylogenomics and Comparative Genomics, Institute of Cellular and Molecular Biology, College of Life Science, Jiangsu Normal University, Xuzhou 221116, China; (F.M.); (W.D.); (Y.Z.); (X.D.); (C.S.); (X.C.); (X.F.); (Q.C.); (D.M.); (Y.W.)
| | - Wantong Du
- Jiangsu Key Laboratory of Phylogenomics and Comparative Genomics, Institute of Cellular and Molecular Biology, College of Life Science, Jiangsu Normal University, Xuzhou 221116, China; (F.M.); (W.D.); (Y.Z.); (X.D.); (C.S.); (X.C.); (X.F.); (Q.C.); (D.M.); (Y.W.)
| | - Yaxing Zhu
- Jiangsu Key Laboratory of Phylogenomics and Comparative Genomics, Institute of Cellular and Molecular Biology, College of Life Science, Jiangsu Normal University, Xuzhou 221116, China; (F.M.); (W.D.); (Y.Z.); (X.D.); (C.S.); (X.C.); (X.F.); (Q.C.); (D.M.); (Y.W.)
| | - Ximeng Du
- Jiangsu Key Laboratory of Phylogenomics and Comparative Genomics, Institute of Cellular and Molecular Biology, College of Life Science, Jiangsu Normal University, Xuzhou 221116, China; (F.M.); (W.D.); (Y.Z.); (X.D.); (C.S.); (X.C.); (X.F.); (Q.C.); (D.M.); (Y.W.)
| | - Chengchuang Song
- Jiangsu Key Laboratory of Phylogenomics and Comparative Genomics, Institute of Cellular and Molecular Biology, College of Life Science, Jiangsu Normal University, Xuzhou 221116, China; (F.M.); (W.D.); (Y.Z.); (X.D.); (C.S.); (X.C.); (X.F.); (Q.C.); (D.M.); (Y.W.)
| | - Xi Chen
- Jiangsu Key Laboratory of Phylogenomics and Comparative Genomics, Institute of Cellular and Molecular Biology, College of Life Science, Jiangsu Normal University, Xuzhou 221116, China; (F.M.); (W.D.); (Y.Z.); (X.D.); (C.S.); (X.C.); (X.F.); (Q.C.); (D.M.); (Y.W.)
| | - Xingtang Fang
- Jiangsu Key Laboratory of Phylogenomics and Comparative Genomics, Institute of Cellular and Molecular Biology, College of Life Science, Jiangsu Normal University, Xuzhou 221116, China; (F.M.); (W.D.); (Y.Z.); (X.D.); (C.S.); (X.C.); (X.F.); (Q.C.); (D.M.); (Y.W.)
| | - Qinghe Cao
- Jiangsu Key Laboratory of Phylogenomics and Comparative Genomics, Institute of Cellular and Molecular Biology, College of Life Science, Jiangsu Normal University, Xuzhou 221116, China; (F.M.); (W.D.); (Y.Z.); (X.D.); (C.S.); (X.C.); (X.F.); (Q.C.); (D.M.); (Y.W.)
- Sweetpotato Research Institute, Chinese Academy of Agricultural Sciences, Xuzhou 221004, China
| | - Daifu Ma
- Jiangsu Key Laboratory of Phylogenomics and Comparative Genomics, Institute of Cellular and Molecular Biology, College of Life Science, Jiangsu Normal University, Xuzhou 221116, China; (F.M.); (W.D.); (Y.Z.); (X.D.); (C.S.); (X.C.); (X.F.); (Q.C.); (D.M.); (Y.W.)
- Sweetpotato Research Institute, Chinese Academy of Agricultural Sciences, Xuzhou 221004, China
| | - Yanhong Wang
- Jiangsu Key Laboratory of Phylogenomics and Comparative Genomics, Institute of Cellular and Molecular Biology, College of Life Science, Jiangsu Normal University, Xuzhou 221116, China; (F.M.); (W.D.); (Y.Z.); (X.D.); (C.S.); (X.C.); (X.F.); (Q.C.); (D.M.); (Y.W.)
| | - Chunlei Zhang
- Jiangsu Key Laboratory of Phylogenomics and Comparative Genomics, Institute of Cellular and Molecular Biology, College of Life Science, Jiangsu Normal University, Xuzhou 221116, China; (F.M.); (W.D.); (Y.Z.); (X.D.); (C.S.); (X.C.); (X.F.); (Q.C.); (D.M.); (Y.W.)
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Quispe-Sanchez L, Mestanza M, Oliva-Cruz M, Rimarachín N, Caetano AC, Chuquizuta T, Goñas M, Ambler Gill ER, Chavez SG. Oxidative stability and physicochemical changes of dark chocolates with essential oils addition. Heliyon 2023; 9:e18139. [PMID: 37501977 PMCID: PMC10368843 DOI: 10.1016/j.heliyon.2023.e18139] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/2023] [Revised: 07/02/2023] [Accepted: 07/09/2023] [Indexed: 07/29/2023] Open
Abstract
This research aimed to evaluate the oxidative stability and rheological properties of dark chocolates with the addition of essential oils (EO) of Cymbopogon citratus, Pimpinella anisum, and Mintostachys mollis. For this purpose, before the inclusion in chocolates, the EO were chemically characterized to identify the most important volatile compounds. We added essential oils of P. anisum, C. citratus and M. mollis to dark chocolates (cocoa 70%) at doses of 10, 12 and 14 μL per 500 g, separately. These chocolates were evaluated for oxidative activity, hardness, microstructure, rheological and melting properties and antioxidant capacity. It was found that C. citratus EO (10 μL/500 g of chocolate) improve the oxidative stability of the chocolates at 90 days of storage at 25 °C (230 meq O2/kg), while higher concentrations promote lipid oxidation. The incorporation of essential oils improves the antioxidant capacity, likewise, it changes the rheological, thermal, and microstructural properties. Therefore, essential oils can improve the physicochemical characteristics of dark chocolates allowing greater stability in oxidative fat and thus increase the shelf life.
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Affiliation(s)
- Luz Quispe-Sanchez
- Instituto de Investigación para El Desarrollo Sustentable de Ceja de Selva, Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Chachapoyas, Peru
| | - Marilu Mestanza
- Instituto de Investigación para El Desarrollo Sustentable de Ceja de Selva, Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Chachapoyas, Peru
| | - Manuel Oliva-Cruz
- Instituto de Investigación para El Desarrollo Sustentable de Ceja de Selva, Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Chachapoyas, Peru
| | - Nelson Rimarachín
- Facultad de Ingeniería y Ciencias Agrarias de La Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Chachapoyas, 01001, Peru
| | - Aline C. Caetano
- Instituto de Investigación para El Desarrollo Sustentable de Ceja de Selva, Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Chachapoyas, Peru
- Facultad de Ingeniería y Ciencias Agrarias de La Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Chachapoyas, 01001, Peru
| | - Tony Chuquizuta
- Instituto de Investigación Del Mejoramiento Productivo, Universidad Nacional Autónoma de Chota, Chota, 06121, Peru
| | - Malluri Goñas
- Instituto de Investigación para El Desarrollo Sustentable de Ceja de Selva, Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Chachapoyas, Peru
| | - Elizabeth Renee Ambler Gill
- Instituto de Investigación para El Desarrollo Sustentable de Ceja de Selva, Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Chachapoyas, Peru
- College of Life Sciences and Agriculture COLSA, University of New Hampshire, Durham, NC, United States
| | - Segundo G. Chavez
- Instituto de Investigación para El Desarrollo Sustentable de Ceja de Selva, Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Chachapoyas, Peru
- Facultad de Ingeniería y Ciencias Agrarias de La Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Chachapoyas, 01001, Peru
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Quispe-Sanchez L, Mestanza M, Goñas M, Gill ERA, Oliva-Cruz M, Chavez SG. Physical, functional and sensory properties of bitter chocolates with incorporation of high nutritional value flours. Front Nutr 2022; 9:990887. [PMID: 36204381 PMCID: PMC9531265 DOI: 10.3389/fnut.2022.990887] [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: 07/10/2022] [Accepted: 08/29/2022] [Indexed: 11/13/2022] Open
Abstract
Due to the growing demand for healthy food products, the industry is seeking to incorporate inputs with high nutritional potential to traditional products. The objective of this research was to evaluate the effect of incorporating Lepidium meyenii, Chenopodium pallidicaule, Amaranthus caudatus, Sesamum indicum and Salvia hispanica flours on the physical, chemical, rheological, textural and thermal characteristics, and the degree of sensory acceptance of dark chocolate bars (65% cocoa). To this end, chocolate bars were made with the incorporation of five flours in four doses (1, 2, 3 and 4%), obtaining 20 different formulations compared with a control treatment (without flour addition). It was found that as flour incorporation levels increased, viscosity, antioxidants and particle size of the chocolates increased, but hardness and pH decreased. The addition of the flours also affected the acceptability and microstructure of the chocolate bars. The incorporation of up to 4% of the flours studied improved the degree of acceptance of the chocolates. Consequently, the incorporation of grain flours with high nutritional value can enhance the characteristics of dark chocolates, becoming a technological alternative for the chocolate industry.
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Affiliation(s)
- Luz Quispe-Sanchez
- Instituto de Investigación para el Desarrollo Sustentable de Ceja de Selva, Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Chachapoyas, Peru
- *Correspondence: Luz Quispe-Sanchez,
| | - Marilu Mestanza
- Instituto de Investigación para el Desarrollo Sustentable de Ceja de Selva, Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Chachapoyas, Peru
| | - Malluri Goñas
- Instituto de Investigación para el Desarrollo Sustentable de Ceja de Selva, Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Chachapoyas, Peru
| | - Elizabeth Renee Ambler Gill
- Instituto de Investigación para el Desarrollo Sustentable de Ceja de Selva, Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Chachapoyas, Peru
- College of Life Sciences and Agriculture COLSA, University of New Hampshire, Durham, NC, United States
| | - Manuel Oliva-Cruz
- Instituto de Investigación para el Desarrollo Sustentable de Ceja de Selva, Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Chachapoyas, Peru
| | - Segundo G. Chavez
- Instituto de Investigación para el Desarrollo Sustentable de Ceja de Selva, Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Chachapoyas, Peru
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Borja Fajardo JG, Horta Tellez HB, Peñaloza Atuesta GC, Sandoval Aldana AP, Mendez Arteaga JJ. Antioxidant activity, total polyphenol content and methylxantine ratio in four materials of Theobroma cacao L. from Tolima, Colombia. Heliyon 2022; 8:e09402. [PMID: 35600450 PMCID: PMC9118492 DOI: 10.1016/j.heliyon.2022.e09402] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2021] [Revised: 11/30/2021] [Accepted: 05/05/2022] [Indexed: 11/24/2022] Open
Abstract
The International Cocoa Organization recognized Colombian cocoa as "fine aroma," but in recent years, clone CCN 51 has grown in popularity, widely due to its high yield. The Tolima department is the fourth producer of cacao in Colombia, but there is a lack of knowledge of the chemical properties of regional cocoa genotypes. The aim of this study was to evaluate the morphological, antioxidant activity, total polyphenol content and the methylxanthines ratio of four regional genotypes (UTLP02, UTVE01, UTGC01 and UTLM02) of Theobroma cacao L. from Tolima, Colombia. The universal clone of CCN51 was used as control. The highest values for the qualitative descriptors were obtained by the variants UTVE01 and CCN51 with FRAP and TPC ranging from 44.51 ± 0.90 to 106.77 ± 5.21 mg GAE/g and 27.13 ± 0.14 to 52.12 ± 4.71 mmol TE/g respectively. The genotypes with the highest values for FRAP and TPC were UTGC01 and CCN51. According to the methylxanthine ratio, UTVE01 was classified as Criollo, while UTLM02, UTGC01 and UTLP02, CCN51 are Trinitario and Forastero, respectively. Although CCN51 is considered a remarkable material in terms of productivity, the genotypes evaluated present good yields and interesting values of TPC and antioxidant activity, making them promising trees in local breeding programs.
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Affiliation(s)
- Juan G Borja Fajardo
- Interdisciplinary Research Group on Tropical Fruit Cultivation, Faculty of Agronomic Engineering, University of Tolima, Cl. 42 #1b-1, Ibagué, Colombia
| | - Heidi B Horta Tellez
- Interdisciplinary Research Group on Tropical Fruit Cultivation, Faculty of Agronomic Engineering, University of Tolima, Cl. 42 #1b-1, Ibagué, Colombia
| | - Giann C Peñaloza Atuesta
- Natural Products Research Group, Department of Chemistry, Faculty of Sciences, University of Tolima, Cl. 42 #1b-1, Ibagué, Colombia
| | - Angélica P Sandoval Aldana
- Interdisciplinary Research Group on Tropical Fruit Cultivation, Faculty of Agronomic Engineering, University of Tolima, Cl. 42 #1b-1, Ibagué, Colombia
| | - Jonh J Mendez Arteaga
- Natural Products Research Group, Department of Chemistry, Faculty of Sciences, University of Tolima, Cl. 42 #1b-1, Ibagué, Colombia
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The Kinetics of Total Phenolic Content and Monomeric Flavan-3-ols during the Roasting Process of Criollo Cocoa. Antioxidants (Basel) 2020; 9:antiox9020146. [PMID: 32050504 PMCID: PMC7070796 DOI: 10.3390/antiox9020146] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2019] [Revised: 01/15/2020] [Accepted: 01/15/2020] [Indexed: 12/25/2022] Open
Abstract
Cocoa beans are the main raw material for the manufacture of chocolate and are currently gaining great importance due to their antioxidant potential attributed to the total phenolic content (TPC) and the monomeric flavan-3-ols (epicatechin and catechin). The objective of this study was to determine the degradation kinetics parameters of TPC, epicatechin, and catechin during the roasting process of Criollo cocoa for 10, 20, 30, 40, and 50 min at 90, 110, 130, 150, 170, 190, and 200 °C. The results showed a lower degradation of TPC (10.98 ± 6.04%) and epicatechin (8.05 ± 3.01%) at 130 °C and 10 min of roasting, while a total degradation of epicatechin and a 92.29 ± 0.06% degradation of TPC was obtained at 200 °C and 50 min. Reaction rate constant (k) and activation energy (Ea) were 0.02–0.10 min−1 and 24.03 J/mol for TPC and 0.02–0.13 min−1 and 22.51 J/mol for epicatechin, respectively. Degradation kinetics of TPC and epicatechin showed first-order reactions, while the catechin showed patterns of formation and degradation.
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Okiyama DCG, Soares ID, Cuevas MS, Crevelin EJ, Moraes LAB, Melo MP, Oliveira AL, Rodrigues CEC. Pressurized liquid extraction of flavanols and alkaloids from cocoa bean shell using ethanol as solvent. Food Res Int 2018; 114:20-29. [PMID: 30361017 DOI: 10.1016/j.foodres.2018.07.055] [Citation(s) in RCA: 57] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2018] [Revised: 07/12/2018] [Accepted: 07/30/2018] [Indexed: 10/28/2022]
Abstract
Cocoa shell (CS) is a co-product of the cocoa industry used mainly as fuel for boilers but with secondary applications as fertilizer and in animal feed. Although it is known that this material is rich in flavanols and alkaloids, to date, a study has not been conducted that has quantitatively identified these compounds in CS. Thus, the aim of this work was to characterize CS in terms of its composition, regarding catechin, epicatechin, procyanidin B2, caffeine and theobromine, and to evaluate the extraction kinetics of the total flavanols using pressurized liquid extraction (PLE) with absolute ethanol. For the determination of the extraction kinetic data, the DMAC method was used, while each compound was quantified using a UPLC-MS/MS analysis. The major compounds found were theobromine and epicatechin (mean values of 9.89 and 3.5 mg/g CS, respectively). PLE proved to be quite effective; the flavanols extraction yield was enhanced by increasing the temperature and extraction time however, high extraction times and temperatures degraded the procyanidins B2. Peleg's model applied to extraction data description provided a reasonable agreement with the experimental results, which allows their application in modeling and optimization of solid-liquid extraction of the total flavanols from cocoa bean shell.
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Affiliation(s)
- Dayane C G Okiyama
- Separation Engineering Laboratory (LES), Department of Food Engineering, University of Sao Paulo, 13635-900 Pirassununga, Sao Paulo, Brazil
| | - Ingrid D Soares
- Separation Engineering Laboratory (LES), Department of Food Engineering, University of Sao Paulo, 13635-900 Pirassununga, Sao Paulo, Brazil
| | - Maitê S Cuevas
- Separation Engineering Laboratory (LES), Department of Food Engineering, University of Sao Paulo, 13635-900 Pirassununga, Sao Paulo, Brazil
| | - Eduardo J Crevelin
- Mass Spectrometry Laboratory, Department of Chemistry, University of Sao Paulo, 14040-901 Ribeirao Preto, Sao Paulo, Brazil
| | - Luiz A B Moraes
- Mass Spectrometry Laboratory, Department of Chemistry, University of Sao Paulo, 14040-901 Ribeirao Preto, Sao Paulo, Brazil
| | - Mariza P Melo
- Biological Chemistry Laboratory (LQB), Department of Basic Sciences, University of Sao Paulo, 13635-900 Pirassununga, Sao Paulo, Brazil
| | - Alessandra L Oliveira
- High Pressure Laboratory and Natural Products (LTAPPN), Department of Food Engineering, University of Sao Paulo, 13635-900 Pirassununga, Sao Paulo, Brazil
| | - Christianne E C Rodrigues
- Separation Engineering Laboratory (LES), Department of Food Engineering, University of Sao Paulo, 13635-900 Pirassununga, Sao Paulo, Brazil.
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Composition of unfermented, unroasted, roasted cocoa beans and cocoa shells from Peninsular Malaysia. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2018. [DOI: 10.1007/s11694-018-9875-4] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Lajis AFB, Hamid M, Ahmad S, Ariff AB. Comparative study of stirred and fluidized tank reactor for hydroxyl-kojic acid derivatives synthesis and their biological activities. ACTA ACUST UNITED AC 2018. [DOI: 10.1515/tjb-2017-0080] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
AbstractBackground:Study on the synthesis of kojic acid derivatives (KADs) in solvent-free system using scalable reactors and their biological activities is still lacking.Methods:In this study, two types of KADs, were synthesized using saturated-fatty acid [lauric acid (LA)] and unsaturated-fatty acid [oleic acid (OA)] in stirred tank reactor (STR) and fluidized tank reactor (FTR). The yield and biological activities of the synthesized KADs were evaluated and compared.Results:The highest yield of KADs (42.95%) was obtained in the synthesis using OA, with molar ratio of 1:1, enzyme loading of 5% (w/v), temperature of 70°C, using immobilized lipase N435 in STR. However, FTR may provide biocatalyst protection and reusability with reduced loss of KADs yield up to three cycles. In antioxidant assay, the hydroxyl-unsaturated-fatty acid of kojic acid (HUFA-KA) showed better activity as compared to hydroxyl-saturated-fatty acid of kojic acid (HSFA-KA) at concentrations ranging from 125 to 2000 μg/mL. In contrast, HSFA-KA showed better cytotoxicity effect against G361 melanoma cell as compared to HUFA-KA.Conclusion:The yield of KADs obtained in STR was higher than that obtained in FTR. HUFA-KA could be used as potential lipophilic antioxidant while HSFA-KA has the potential to be used to treat melanoma skin disorder.
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Caporaso N, Whitworth MB, Fowler MS, Fisk ID. Hyperspectral imaging for non-destructive prediction of fermentation index, polyphenol content and antioxidant activity in single cocoa beans. Food Chem 2018; 258:343-351. [PMID: 29655743 PMCID: PMC5914545 DOI: 10.1016/j.foodchem.2018.03.039] [Citation(s) in RCA: 41] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2017] [Revised: 03/05/2018] [Accepted: 03/10/2018] [Indexed: 10/29/2022]
Abstract
The aim of the current work was to use hyperspectral imaging (HSI) in the spectral range 1000-2500 nm to quantitatively predict fermentation index (FI), total polyphenols (TP) and antioxidant activity (AA) of individual dry fermented cocoa beans scanned on a single seed basis, in a non-destructive manner. Seventeen cocoa bean batches were obtained and 10 cocoa beans were used from each batch. PLS regression models were built on 170 samples. The developed HSI predictive models were able to quantify three quality-related parameters with sufficient performance for screening purposes, with external validation R2 of 0.50 (RMSEP = 0.27, RPD = 1.40), 0.70 (RMSEP = 34.1 mg ferulic acid g-1, RPD = 1.77) and 0.74 (60.0 mmol Trolog kg-1, RPD = 1.91) for FI, TP and AA, respectively. The calibrations were subsequently applied at a single bean and pixel level, so that the distribution was visualised within and between single seeds (chemical images). HSI is thus suggested as a promising approach to estimate cocoa bean composition rapidly and non-destructively, thus offering a valid tool for food inspection and quality control.
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Affiliation(s)
- Nicola Caporaso
- Division of Food Sciences, University of Nottingham, Sutton Bonington Campus, LE12 5RD, UK; Campden BRI, Chipping Campden, Gloucestershire GL55 6LD, UK
| | | | | | - Ian D Fisk
- Division of Food Sciences, University of Nottingham, Sutton Bonington Campus, LE12 5RD, UK.
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Lipase-Catalyzed Synthesis of Kojic Acid Derivative in Bioreactors and the Analysis of Its Depigmenting and Antioxidant Activities. COSMETICS 2017. [DOI: 10.3390/cosmetics4030022] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
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Origin-based polyphenolic fingerprinting of Theobroma cacao in unfermented and fermented beans. Food Res Int 2017; 99:550-559. [PMID: 28784516 DOI: 10.1016/j.foodres.2017.06.007] [Citation(s) in RCA: 58] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2017] [Revised: 05/31/2017] [Accepted: 06/02/2017] [Indexed: 01/03/2023]
Abstract
A comprehensive analysis of cocoa polyphenols from unfermented and fermented cocoa beans from a wide range of geographic origins was carried out to catalogue systematic differences based on their origin as well as fermentation status. This study identifies previously unknown compounds with the goal to ascertain, which of these are responsible for the largest differences between bean types. UHPLC coupled with ultra-high resolution time-of-flight mass spectrometry was employed to identify and relatively quantify various oligomeric proanthocyanidins and their glycosides amongst several other unreported compounds. A series of biomarkers allowing a clear distinction between unfermented and fermented cocoa beans and for beans of different origins were identified. The large sample set employed allowed comparison of statistically significant variations of key cocoa constituents.
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Oracz J, Zyzelewicz D, Nebesny E. The content of polyphenolic compounds in cocoa beans (Theobroma cacao L.), depending on variety, growing region, and processing operations: a review. Crit Rev Food Sci Nutr 2016; 55:1176-92. [PMID: 24915346 DOI: 10.1080/10408398.2012.686934] [Citation(s) in RCA: 73] [Impact Index Per Article: 9.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
Abstract
Polyphenols form the largest group of compounds among natural antioxidants, which largely affect the overall antioxidant and anti-free radical activity of cocoa beans. The qualitative and quantitative composition of individual fractions of polyphenolic compounds, even within one species, is very diverse and depends on many factors, mainly on the area of cocoa trees cultivation, bean maturity, climatic conditions during growth, and the harvest season and storage time after harvest. Thermal processing of cocoa beans and cocoa derivative products at relatively high temperatures may in addition to favorable physicochemical, microbiological, and organoleptic changes result in a decrease of polyphenols concentration. Technological processing of cocoa beans negatively affects the content of polyphenolic compounds.
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Affiliation(s)
- Joanna Oracz
- a Faculty of Biotechnology and Food Sciences , Lodz University of Technology , Lodz , Poland
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Gültekin-Özgüven M, Berktaş İ, Özçelik B. Influence of processing conditions on procyanidin profiles and antioxidant capacity of chocolates: Optimization of dark chocolate manufacturing by response surface methodology. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2015.10.047] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Baharum Z, Akim AM, Hin TYY, Hamid RA, Kasran R. Theobroma cacao: Review of the Extraction, Isolation, and Bioassay of Its Potential Anti-cancer Compounds. Trop Life Sci Res 2016; 27:21-42. [PMID: 27019680 PMCID: PMC4807961] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 06/05/2023] Open
Abstract
Plants have been a good source of therapeutic agents for thousands of years; an impressive number of modern drugs used for treating human diseases are derived from natural sources. The Theobroma cacao tree, or cocoa, has recently garnered increasing attention and become the subject of research due to its antioxidant properties, which are related to potential anti-cancer effects. In the past few years, identifying and developing active compounds or extracts from the cocoa bean that might exert anti-cancer effects have become an important area of health- and biomedicine-related research. This review provides an updated overview of T. cacao in terms of its potential anti-cancer compounds and their extraction, in vitro bioassay, purification, and identification. This article also discusses the advantages and disadvantages of the techniques described and reviews the processes for future perspectives of analytical methods from the viewpoint of anti-cancer compound discovery.
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Affiliation(s)
- Zainal Baharum
- Department of Biomedical Science, Faculty of Medicine and Health Sciences
- Division of Biotechnology, Cocoa Innovation and Technology Centre, Malaysian Cocoa Board, Lot Pt 1261, Nilai Industrial Park, 71800 Nilai, Negeri Sembilan, Malaysia
| | - Abdah Md Akim
- Department of Biomedical Science, Faculty of Medicine and Health Sciences
| | - Taufiq Yap Yun Hin
- Department of Chemistry, Faculty of Science, Universiti Putra Malaysia, 43400 UPM, Serdang, Selangor, Malaysia
| | | | - Rosmin Kasran
- Division of Biotechnology, Centre for Cocoa Biotechnology Research, Malaysian Cocoa Board, Kota Kinabalu Industrial Park, 88460 Kota Kinabalu, Sabah, Malaysia
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Oracz J, Nebesny E. Antioxidant Properties of Cocoa Beans (Theobroma cacao L.): Influence of Cultivar and Roasting Conditions. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2015. [DOI: 10.1080/10942912.2015.1071840] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
Affiliation(s)
- Joanna Oracz
- Institute of Chemical Technology of Food, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, Lodz, Poland
| | - Ewa Nebesny
- Institute of Chemical Technology of Food, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, Lodz, Poland
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Changes in the flavan-3-ols, anthocyanins, and flavanols composition of cocoa beans of different Theobroma cacao L. groups affected by roasting conditions. Eur Food Res Technol 2015. [DOI: 10.1007/s00217-015-2494-y] [Citation(s) in RCA: 29] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Suazo Y, Davidov-Pardo G, Arozarena I. Effect of Fermentation and Roasting on the Phenolic Concentration and Antioxidant Activity of Cocoa from Nicaragua. J FOOD QUALITY 2014. [DOI: 10.1111/jfq.12070] [Citation(s) in RCA: 41] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022] Open
Affiliation(s)
- Yader Suazo
- Food Technology Department; Public University of Navarre; Campus Arrosadia s/n Pamplona Navarre 31006 Spain
| | - Gabriel Davidov-Pardo
- Food Technology Department; Public University of Navarre; Campus Arrosadia s/n Pamplona Navarre 31006 Spain
| | - Iñigo Arozarena
- Food Technology Department; Public University of Navarre; Campus Arrosadia s/n Pamplona Navarre 31006 Spain
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Chou ST, Chung YC, Peng HY, Hsu CK. Improving antioxidant status in aged mice by 50% ethanol extract from red bean fermented by Bacillus subtilis. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2013; 93:2562-7. [PMID: 23440932 DOI: 10.1002/jsfa.6077] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/10/2011] [Revised: 01/04/2013] [Accepted: 01/29/2013] [Indexed: 05/04/2023]
Abstract
BACKGROUND The purpose of this study was to investigate the effects of 50% ethanol extracts from red bean non-fermented (RBE) and fermented by Bacillus subtilis (RBNE) on the antioxidant status of aged ICR mouse. RESULTS Compared to 2-month-old ICR mouse, the plasma total antioxidant status (TAS) in 12-month-old ICR mouse decreased about 57%, while malondialdehyde (MDA) levels in the liver and brain of 12-month-old ICR mouse increased 56% and 30%, respectively. Orally administration of RBE or RBNE could completely recover the changes of MDA and plasma TAS levels due to the aging process. Vitamin E contents declined 88% in the liver and 74% in the brain of aged ICR mouse. At a level of 0.3 or 0.6 g kg(-1) body weight, RBNE raised vitamin E content in the liver and brain; however, RBE showed no significant influence. All antioxidant enzymes activities in the liver and brain of aged ICR mouse decreased compared to those activities in 2-month-old ICR mouse. RBNE could significantly enhance the superoxide dismutase activity in the brain of aged ICR mouse. CONCLUSION Oral administration of RBE or RBNE could improve antioxidant status in aged ICR mouse. Fermentation by Bacillus subtilis could enhance the antioxidant properties of red bean.
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Affiliation(s)
- Su-Tze Chou
- Department of Food and Nutrition, Providence University, Shalu, Taichung City, Taiwan, Republic of China
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Cocoa butter fats and possibilities of substitution in food products concerning cocoa varieties, alternative sources, extraction methods, composition, and characteristics. J FOOD ENG 2013. [DOI: 10.1016/j.jfoodeng.2012.09.024] [Citation(s) in RCA: 114] [Impact Index Per Article: 10.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
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Antioxidant properties of cold and hot water extracts of cocoa, Hibiscus flower extract, and ginger beverage blends. Food Res Int 2013. [DOI: 10.1016/j.foodres.2013.01.021] [Citation(s) in RCA: 45] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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Lima LJR, Almeida MH, Nout MJR, Zwietering MH. Theobroma cacao L., "The food of the Gods": quality determinants of commercial cocoa beans, with particular reference to the impact of fermentation. Crit Rev Food Sci Nutr 2011; 51:731-61. [PMID: 21838556 DOI: 10.1080/10408391003799913] [Citation(s) in RCA: 100] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Abstract
The quality of commercial cocoa beans, the principal raw material for chocolate production, relies on the combination of factors that include the type of planting material, the agricultural practices, and the post-harvest processing. Among these, the fermentation of the cocoa beans is still the most relevant since it is the process whereby the precursors of the cocoa flavor arise. The formation of these precursors depends on the activity of different microbial groups on the beans pulp. A comparison of fermentations in different countries showed that a well-defined microbial succession does not always take place and that the role of Bacillus spp. in this process remains unclear. Considering the overriding importance of the fermentation to achieve high quality commercial cocoa beans, we discuss the need of addressing the impact of the farming system, the ripeness state of the pods, and the role of microbial interactions on the fermentation in future research. In addition, the problem of high acidification cocoa beans, aspects dealing with the volatile fraction of the flavor, and the cocoa butter properties, all were identified as critical aspects that need further investigation. The standardization of the microbiological methods and the application of metagenomic approaches would magnify the knowledge in this domain.
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Affiliation(s)
- Lídia J R Lima
- Laboratory of Food Microbiology, Wageningen University, Bomenweg, Wageningen, Netherlands
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Bubonja-Sonje M, Giacometti J, Abram M. Antioxidant and antilisterial activity of olive oil, cocoa and rosemary extract polyphenols. Food Chem 2011. [DOI: 10.1016/j.foodchem.2011.02.071] [Citation(s) in RCA: 117] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Qader SW, Abdulla MA, Chua LS, Najim N, Zain MM, Hamdan S. Antioxidant, total phenolic content and cytotoxicity evaluation of selected Malaysian plants. Molecules 2011; 16:3433-43. [PMID: 21512451 PMCID: PMC6260633 DOI: 10.3390/molecules16043433] [Citation(s) in RCA: 103] [Impact Index Per Article: 7.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2011] [Revised: 04/02/2011] [Accepted: 04/08/2011] [Indexed: 11/27/2022] Open
Abstract
Aqueous and ethanol extracts of different traditional Malaysian plants (Polygonum minus, Andrographis paniculata, Curcuma xanthorrhiza, Momordica charantia and Strobilanthes crispus) were evaluated for their antioxidant properties, total phenolic content and cytotoxic activity. Antioxidant activity was evaluated by using 1,1-diphenyl-1-picrylhydrazyl (DPPH) and ferric reducing antioxidant power (FRAP) assays. The results showed that ethanol extracts contain high antioxidant activities compared to aqueous extracts. The findings exhibited a strong correlation between antioxidant activity and the total phenol contents. In addition, all the plant extracts showed non-toxic effects against a normal human lung fibroblast cell line (Hs888Lu). Although traditionally aqueous extracts are used, we determined that ethanol extracts usually achieved better activity in the assays.
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Affiliation(s)
- Suhailah Wasman Qader
- Department of Biological Science, Faculty of Biosciences and Bioengineering, University of Technology Malaysia, 81310, UTM Skudai, Johor, Malaysia; E-Mail: (S. H.)
- Author to whom correspondence should be addressed; E-Mail: ; Tel.: +6-07-7229378; Fax: +6-07-5566162
| | - Mahmood Ameen Abdulla
- Department of Molecular Medicine, Faculty of Medicine, University of Malaya, 50603, Kuala Lumpur, Malaysia; E-Mail: (M.A.A.)
| | - Lee Suan Chua
- Metabolites Profiling Laboratory, Chemical Engineering Pilot Plant, University Technology Malaysia, 81310, UTM Skudai, Johor, Malaysia; E-Mail: (L.S.C.)
| | - Nigar Najim
- Tissue Culture Research Laboratory, Centre of Synthesis and Chemical Biology, Institute of Science, University Technology MARA, 40450, Shah Alam, Malaysia; E-Mails: (N.N.); (M.M.Z.)
| | - Mazatulikhma Mat Zain
- Tissue Culture Research Laboratory, Centre of Synthesis and Chemical Biology, Institute of Science, University Technology MARA, 40450, Shah Alam, Malaysia; E-Mails: (N.N.); (M.M.Z.)
| | - Salehhuddin Hamdan
- Department of Biological Science, Faculty of Biosciences and Bioengineering, University of Technology Malaysia, 81310, UTM Skudai, Johor, Malaysia; E-Mail: (S. H.)
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Moyo M, Ndhlala AR, Finnie JF, Van Staden J. Phenolic composition, antioxidant and acetylcholinesterase inhibitory activities of Sclerocarya birrea and Harpephyllum caffrum (Anacardiaceae) extracts. Food Chem 2010. [DOI: 10.1016/j.foodchem.2010.03.130] [Citation(s) in RCA: 95] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Sutivisedsak N, Cheng H, Willett J, Lesch W, Tangsrud R, Biswas A. Microwave-assisted extraction of phenolics from bean (Phaseolus vulgaris L.). Food Res Int 2010. [DOI: 10.1016/j.foodres.2009.09.014] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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Moon JK, Shibamoto T. Antioxidant assays for plant and food components. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2009; 57:1655-66. [PMID: 19182948 DOI: 10.1021/jf803537k] [Citation(s) in RCA: 456] [Impact Index Per Article: 30.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/06/2023]
Abstract
Recently, research on natural antioxidants has become increasingly active in various fields. Accordingly, numerous articles on natural antioxidants, including polyphenols, flavonoids, vitamins, and volatile chemicals, have been published. Assays developed to evaluate the antioxidant activity of plants and food constituents vary. Therefore, to investigate the antioxidant activity of chemical(s), choosing an adequate assay based on the chemical(s) of interest is critical. There are two general types of assays widely used for different antioxidant studies. One is an assay associated with lipid peroxidations, including the thiobarbituric acid assay (TBA), malonaldehyde/high-performance liquid chromatography (MA/HPLC) assay, malonaldehyde/gas chromatography (MA/GC) assay, beta-carotene bleaching assay, and conjugated diene assay. Other assays are associated with electron or radical scavenging, including the 2,2-diphenyl-1-picrylhydrazyl (DPPH) assay, 2,2'-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) assay, ferric reducing/antioxidant power (FRAP) assay, ferrous oxidation-xylenol orange (FOX) assay, ferric thiocyanate (FTC) assay, and aldehyde/carboxylic acid (ACA) assay. In this review, assays used recently were selected for extended discussion, including discussion of the mechanisms underlying each assay and its application to various plants and foods.
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Affiliation(s)
- Joon-Kwan Moon
- Department of Environmental Toxicology, University of California, Davis, CA 95616, USA
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