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Silva A, Cassani L, Carpena M, Lourenço-Lopes C, Grosso C, Chamorro F, García-Pérez P, Carvalho A, Domingues VF, Barroso MF, Simal-Gandara J, Prieto MA. Exploring the Potential of Invasive Species Sargassum muticum: Microwave-Assisted Extraction Optimization and Bioactivity Profiling. Mar Drugs 2024; 22:352. [PMID: 39195468 DOI: 10.3390/md22080352] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/29/2024] [Revised: 07/16/2024] [Accepted: 07/26/2024] [Indexed: 08/29/2024] Open
Abstract
Sargassum muticum (SM) poses a serious environmental issue since it is a fast-expanding invasive species occupying key areas of the European shoreline, disrupting the autochthonous algae species, and disturbing the ecosystem. This problem has concerned the general population and the scientific community. Nevertheless, as macroalgae are recognized as a source of bioactive molecules, the abundance of SM presents an opportunity as a raw material. In this work, response surface methodology (RSM) was applied as a tool for the optimization of the extraction of bioactive compounds from SM by microwave-assisted extraction (MAE). Five different parameters were used as target functions: yield, total phenolic content (TPC); and the antioxidant measurements of 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity (DPPH), 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS), and β-carotene bleaching (BC). After the optimal extraction conditions were determined (time = 14.00 min; pressure = 11.03 bar; ethanol = 33.31%), the chemical composition and bioactivity of the optimum extract was evaluated to appraise its antioxidant capability to scavenge reactive species and as a potential antibacterial, antidiabetic, antiproliferation, and neuroprotective agent. The results lead to the conclusion that MAE crude extract has bioactive properties, being especially active as an antiproliferation agent and as a nitric oxide and superoxide radical scavenger.
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Affiliation(s)
- Aurora Silva
- Instituto de Agroecoloxía e Alimentación (IAA)-CITEXVI, Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Universidade de Vigo, 36310 Vigo, Spain
- REQUIMTE/LAQV, Instituto Superior de Engenharia do Porto, Instituto Politécnico do Porto, Rua Dr António Bernardino de Almeida 431, 4249-072 Porto, Portugal
| | - Lucia Cassani
- Instituto de Agroecoloxía e Alimentación (IAA)-CITEXVI, Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Universidade de Vigo, 36310 Vigo, Spain
| | - Maria Carpena
- Instituto de Agroecoloxía e Alimentación (IAA)-CITEXVI, Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Universidade de Vigo, 36310 Vigo, Spain
| | - Catarina Lourenço-Lopes
- Instituto de Agroecoloxía e Alimentación (IAA)-CITEXVI, Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Universidade de Vigo, 36310 Vigo, Spain
| | - Clara Grosso
- REQUIMTE/LAQV, Instituto Superior de Engenharia do Porto, Instituto Politécnico do Porto, Rua Dr António Bernardino de Almeida 431, 4249-072 Porto, Portugal
| | - Franklin Chamorro
- Instituto de Agroecoloxía e Alimentación (IAA)-CITEXVI, Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Universidade de Vigo, 36310 Vigo, Spain
| | - Pascual García-Pérez
- Instituto de Agroecoloxía e Alimentación (IAA)-CITEXVI, Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Universidade de Vigo, 36310 Vigo, Spain
- Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy
| | - Ana Carvalho
- Escola Superior de Biotecnologia, CBQF-Centro de Biotecnologia e Química Fina-Laboratório Associado, Universidade Católica Portuguesa, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal
| | - Valentina F Domingues
- REQUIMTE/LAQV, Instituto Superior de Engenharia do Porto, Instituto Politécnico do Porto, Rua Dr António Bernardino de Almeida 431, 4249-072 Porto, Portugal
| | - M Fátima Barroso
- REQUIMTE/LAQV, Instituto Superior de Engenharia do Porto, Instituto Politécnico do Porto, Rua Dr António Bernardino de Almeida 431, 4249-072 Porto, Portugal
| | - Jesus Simal-Gandara
- Instituto de Agroecoloxía e Alimentación (IAA)-CITEXVI, Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Universidade de Vigo, 36310 Vigo, Spain
| | - Miguel A Prieto
- Instituto de Agroecoloxía e Alimentación (IAA)-CITEXVI, Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Universidade de Vigo, 36310 Vigo, Spain
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Manzoor A, Ahmad S. Flaxseed gum based biocomposite film modified with betel leaf extract: A novel packaging material for oxidative stability of meat patties. Meat Sci 2024; 209:109401. [PMID: 38061305 DOI: 10.1016/j.meatsci.2023.109401] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2023] [Revised: 10/21/2023] [Accepted: 11/28/2023] [Indexed: 01/13/2024]
Abstract
The study investigated the antioxidant effect on lipid and protein oxidation, microbial count and other physicochemical attributes of meat patties packaged in flaxseed gum (FSG) based films added with betel leaf extract (BLE) during refrigerated storage (4 ± 1 °C) of 30 days. FSG films were developed after incorporating 0, 2.5, 5, 7.5 and 10% of BLE (BLE0, BLE1, BLE2, BLE3 and BLE4) respectively. The patties showed no change in pH due to composite films however, a remarkable effect in retarding the weight loss and color change along with an improvement in sensory score and microbial quality. TBARS of the patties packed in treated films ranged from 0.10 to 0.99 (mg MDA/kg), lower than that of the control 0.34-1.33 (mg MDA/kg). The BLE4 (packed in FSG film with 10% BLE) had the lowest metmyoglobin content of 31.71% compared to the control sample (69.02%) on 30th day of refrigerated storage. Further, a significant reduction in moisture and color change was observed in meat patties packed in FSG-BLE composite films compared to the control patties. Hence, this study concluded that the FSG-BLE composite films improves the storage stability by impeding the rate of lipid oxidation indicating the developed film's promising potential as a sustainable material in active packaging for the shelf life extension of high-fat meat products and other perishable food products.
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Affiliation(s)
- Arshied Manzoor
- Department of Post-Harvest Engineering and Technology, Faculty of Agricultural Sciences, A.M.U., Aligarh, UP, India; Department of Bioengineering, Integral University, Lucknow, UP, India.
| | - Saghir Ahmad
- Department of Post-Harvest Engineering and Technology, Faculty of Agricultural Sciences, A.M.U., Aligarh, UP, India
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Taipe Huisa AJ, Estrella Josende M, Gelesky MA, Fernandes Ramos D, López G, Bernardi F, Monserrat JM. Açaí (Euterpe oleracea Mart.) green synthesis of silver nanoparticles: antimicrobial efficacy and ecotoxicological assessment. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2024; 31:12005-12018. [PMID: 38227263 DOI: 10.1007/s11356-024-31949-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/20/2023] [Accepted: 01/05/2024] [Indexed: 01/17/2024]
Abstract
The synthesis of silver nanoparticles (AgNPs) is usually based on expensive methods that use or generate chemicals that can negatively impact the environment. Our study presents a simple one-step synthesis process for obtaining AgNP using an aqueous extract of Amazonian fruit açai (Euterpe oleracea Mart.) as the reducing and stabilizing agents. The bio-synthesized AgNP (bio-AgNP) were comprehensively characterized by diverse techniques, and as a result, 20-nm spherical particles (transmission electron microscopy) were obtained. X-ray diffraction analysis (XRD) confirmed the presence of crystalline AgNP, and Fourier-transform infrared spectroscopy (FT-IR) suggested that polyphenolic compounds of açaí were present on the surface. The bio-AgNP showed antimicrobial activity against Staphylococcus aureus, Pseudomonas aeruginosa, and Acinetobacter baumannii. In Caenorhabditis elegans exposed to 10 μg/L bio-AgNP for 96 h, there were no significant effects on growth, reproduction, or reactive oxygen species (ROS) concentration; however, there was an increase in superoxide dismutase (SOD) and glutathione-S-transferase (GST) enzymatic activity. In contrast, when worms were exposed to chemically synthesized AgNP (PVP-AgNP), an increase in ROS, SOD, and GST activity and a reduction in oxidative stress resistance were observed. In conclusion, our study not only showcased the potential of açaí in the simple and rapid production of AgNP but also highlighted the broad-spectrum antimicrobial activity of the synthesized nanoparticles using our protocol. Moreover, our findings revealed that these AgNPs exhibited reduced toxicity to C. elegans at environmentally realistic concentrations compared with PVP-AgNP.
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Affiliation(s)
- Andy Joel Taipe Huisa
- Physiological Sciences Post Graduation Program, Institute of Biological Sciences (ICB), Federal University of Rio Grande (FURG), Rio Grande, RS, Brazil
| | - Marcelo Estrella Josende
- Physiological Sciences Post Graduation Program, Institute of Biological Sciences (ICB), Federal University of Rio Grande (FURG), Rio Grande, RS, Brazil
| | - Marcos Alexandre Gelesky
- Technological and Environmental Chemistry Post Graduation Program. School of Chemistry and Food (EQA), Federal University of Rio Grande (FURG), Rio Grande, RS, Brazil
| | - Daniela Fernandes Ramos
- Medicine Faculty (FAMED), Federal University of Rio Grande (FURG), Rio Grande, RS, Brazil
- Post Graduation Program in Health Sciences, FURG, Rio Grande, RS, Brazil
| | | | - Fabiano Bernardi
- Physics Institute, Federal University of Rio Grande do Sul (UFRGS), Porto Alegre, RS, Brazil
| | - José María Monserrat
- Physiological Sciences Post Graduation Program, Institute of Biological Sciences (ICB), Federal University of Rio Grande (FURG), Rio Grande, RS, Brazil.
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Lima RS, de Carvalho APA, Conte-Junior CA. Health from Brazilian Amazon food wastes: Bioactive compounds, antioxidants, antimicrobials, and potentials against cancer and oral diseases. Crit Rev Food Sci Nutr 2023; 63:12453-12475. [PMID: 35875893 DOI: 10.1080/10408398.2022.2101983] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Brazilian Amazon contains over 30,000 plant species and foods rich in bioactive compounds such as terpenes, phenolic acids, alkaloids, and flavonoids, of potential health benefits (antioxidant, antimicrobial, antiparasitic, anticancer, gastroprotection, prebiotic effects, among others). The existence of residues from non-edible parts of plants (leaves, roots, stems, branches, barks) or fruit wastes (peel, bagasse, seeds) in the agri-food industry and its supply chain is an important challenge in food loss and waste management. In this critical review several Amazon species, focusing on extracts/essential oils from nonedible parts or wastes, were analyzed in terms of phytochemicals, biological activity, and underlying mechanisms. We hope this review emphasizes the importance of Amazon's sustainability initiatives on population health due to the potential shown against cancer, infectious diseases, and prevention of oral diseases. It is urgent to think about the conversion of amazon food wastes and co-products into high-added-value raw materials to develop novel drugs, food packaging systems, or nutraceutical foods.
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Affiliation(s)
- Rayssa S Lima
- Department of Biochemistry, Analytical and Molecular Laboratorial Center (CLAn), Institute of Chemistry, Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, Rio de Janeiro, Brazil
- Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro, Rio de Janeiro, Rio de Janeiro, Brazil
- Graduate Program in Sanitary Surveillance (PPGVS), National Institute of Health Quality Control, Oswaldo Cruz Foundation (FIOCRUZ), Rio de Janeiro, Rio de Janeiro, Brazil
| | - Anna Paula Azevedo de Carvalho
- Department of Biochemistry, Analytical and Molecular Laboratorial Center (CLAn), Institute of Chemistry, Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, Rio de Janeiro, Brazil
- Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro, Rio de Janeiro, Rio de Janeiro, Brazil
- Graduate Program in Sanitary Surveillance (PPGVS), National Institute of Health Quality Control, Oswaldo Cruz Foundation (FIOCRUZ), Rio de Janeiro, Rio de Janeiro, Brazil
- Graduate Program in Chemistry (PGQu), Chemistry Institute, Federal University of Rio de Janeiro, Rio de Janeiro, Rio de Janeiro, Brazil
| | - Carlos A Conte-Junior
- Department of Biochemistry, Analytical and Molecular Laboratorial Center (CLAn), Institute of Chemistry, Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, Rio de Janeiro, Brazil
- Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro, Rio de Janeiro, Rio de Janeiro, Brazil
- Graduate Program in Sanitary Surveillance (PPGVS), National Institute of Health Quality Control, Oswaldo Cruz Foundation (FIOCRUZ), Rio de Janeiro, Rio de Janeiro, Brazil
- Graduate Program in Chemistry (PGQu), Chemistry Institute, Federal University of Rio de Janeiro, Rio de Janeiro, Rio de Janeiro, Brazil
- Graduate Program in Food Science (PPGCAL), Chemistry Institute, Federal University of Rio de Janeiro, Rio de Janeiro, Rio de Janeiro, Brazil
- Graduate Program in Veterinary Hygiene (PPGHV), Faculty of Veterinary Medicine, Fluminense Federal University (UFF), Niterói, Rio de Janeiro, Brazil
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Bonin E, Avila VD, Carvalho VM, Cardoso MAP, Matos AM, Ramos AVG, Cabral MRP, Baldoqui DC, Sarragiotto MH, Filho BADA, Prado IND. Study of chemical constituents, antioxidants and antimicrobial activities of Tamarindus indica L. seed. J Food Sci 2023; 88:4639-4652. [PMID: 37755709 DOI: 10.1111/1750-3841.16739] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2022] [Revised: 07/20/2023] [Accepted: 07/27/2023] [Indexed: 09/28/2023]
Abstract
The fruits of Tamarindus indica L. are consumed worldwide, with various parts of the plant being used for medicinal purposes. The residues (pericarp and seeds) generated during cellulose processing are of significant value as they contain bioactive compounds with diverse biological activities. The objective of this study was to evaluate the chemical constituents of the ethyl acetate fraction as possible substitutes for synthetic compounds with biological properties using ultra-high performance liquid chromatography coupled to high-resolution mass spectrometry (UHPLC-HRMS/MS) analysis and the evaluation of the antioxidant activity (ferric reducing antioxidant power [FRAP], 2,2'-azino-bis-3-ethylbenzthiazoline-6-sulphonic acid [ABTS], and 1-diphenyl-2-picrylhydrazyl [DPPH]), total phenolic compounds (TPC), and antimicrobial activity of the hydroalcoholic extract and tamarind seed fractions were also performed. The chemical investigation of the acetate fraction using UHPLC-HRMS/MS resulted in the putative identification of 14 compounds, including flavonoids, (+)-catechin/(-)-epicatechin, procyanidin B2, procyanidin C2, isoquercetin, quercetin, luteolin, rutin, taxifolin, eriodictyol, kaempferide, hydroxybenzoic acid, protocathecuic acid, and protocathecuic acid methyl and ethyl esters derivatives. The crude hydroalcoholic extract exhibited the best results in terms of TPC: 883.87 gallic acid equivalent (GAE; mg/g) and antioxidant activity: FRAP: 183.29 GAE (mg/g), ABTS: 39.67%, and DPPH: 91.08%. The extract exhibited excellent antibacterial activity against gram-positive bacteria, specifically Staphylococcus aureus minimum inhibitory concentration (MIC)/minimum bactericidal concentration (MBC; 62.5/125 g/mL) and Bacillus cereus MIC/MBC (125/250 g/mL), and gram-negative bacteria, specifically Aeromonas hydrophila MIC/MBC (125/250 µg/mL) and Pseudomonas aeruginosa MIC/MBC (250/500 g/mL). Morphological damage to cells was observed using flow cytometry and scanning electron microscopy. Tamarind seeds contain unique bioactive compounds that should be explored for their use as novel food preservatives. PRACTICAL APPLICATION: Original data were obtained regarding the Tamarindus indica L. seed extract and the ethyl acetate and hexane fractions. This research aimed to investigate the potential of these for food preservation and as alternatives to additives and synthetic compounds added to cattle feed. This paper reports novel findings regarding the chemical composition of the extract and its antioxidant activity, along with its antimicrobial activity against bacteria (gram-positive: Staphylococcus aureus, Bacillus cereus, and gram-negative: Salmonella enterica serovar Enteritidis, Escherichia coli, Pseudomonas aeruginosa, and Aeromonas hydrophila) and yeasts (Candida albicans and Saccharomyces cerevisiae).
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Affiliation(s)
- Edinéia Bonin
- Post Graduate Program in Food Science, State University of Maringá, Maringá, Paraná, Brazil
| | - Vicente Diaz Avila
- Department of Veterinary Medicine, Remington University Corporation, Ibagué, Tolima, Colombia
| | | | | | - Aylle Medeiros Matos
- Post Graduate in Animal Science, State University of Maringá, Maringá, Paraná, Brazil
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de Oliveira SD, de Souza EL, Araújo CM, Martins ACS, Borges GDSC, Lima MDS, Viera VB, Garcia EF, da Conceição ML, de Souza AL, de Oliveira MEG. Spontaneous fermentation improves the physicochemical characteristics, bioactive compounds, and antioxidant activity of acerola ( Malpighia emarginata D.C.) and guava ( Psidium guajava L.) fruit processing by-products. 3 Biotech 2023; 13:315. [PMID: 37637001 PMCID: PMC10449742 DOI: 10.1007/s13205-023-03738-1] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/17/2023] [Accepted: 08/06/2023] [Indexed: 08/29/2023] Open
Abstract
This study aimed to investigate the effects of spontaneous fermentation on physicochemical characteristics, bioactive compounds, and antioxidant activity of acerola and guava fruit industrial by-products. Viable cell counts of lactic acid bacterial (LAB) in acerola and guava by-products were ≥ 5.0 log CFU/mL from 24 h up to 120 h of fermentation. Fermented acerola and guava by-products had increased luminosity and decreased contrast. Contents of total soluble solids and pH decreased, and titrable acidity increased in acerola and guava by-products during fermentation. Ascorbic acid contents decreased in acerola by-product and increased in guava by-product during fermentation. Different phenolic compounds were found in acerola and guava by-products during fermentation. Fermented acerola and guava by-products had increased contents of total flavonoids, total phenolics, and antioxidant activity. The contents of total flavonoids and total phenolics positively correlated with antioxidant activity in fermented acerola and guava by-products. These results indicate that spontaneous fermentation could be a strategy to improve the contents of bioactive compounds and the antioxidant activity of acerola and guava by-products, adding value and functionalities to these agro-industrial residues.
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Affiliation(s)
- Sabrina Duarte de Oliveira
- Post-Graduate Program in Food Science and Technology, Department of Food Engineering, Federal University of Paraíba, João Pessoa, 58051-900 Brazil
| | - Evandro Leite de Souza
- Laboratory of Food Microbiology, Department of Nutrition, Federal University of Paraíba, João Pessoa, 58051-900 Brazil
| | - Caroliny Mesquita Araújo
- Post-Graduate Program in Nutrition Sciences, Department of Nutrition, Federal University of Paraíba, João Pessoa, 58051-900 Brazil
| | - Ana Cristina Silveira Martins
- Post-Graduate Program in Food Science and Technology, Department of Food Engineering, Federal University of Paraíba, João Pessoa, 58051-900 Brazil
| | - Graciele da Silva Campelo Borges
- Post-Graduate Program in Food Science and Technology, Department of Food Engineering, Federal University of Paraíba, João Pessoa, 58051-900 Brazil
| | - Marcos dos Santos Lima
- Department of Food Technology, Federal Institute of Sertão Pernambucano, Petrolina, 56302-100 Brazil
| | - Vanessa Bordin Viera
- Laboratory of Bromatology, Center of Education and Health, Federal University of Campina Grande, Cuité, 58175-000 Brazil
| | - Estefânia Fernandes Garcia
- Department of Gastronomy, Center for Technology and Regional Development, Federal University of Paraíba, João Pessoa, 58058-600 Brazil
| | - Maria Lúcia da Conceição
- Laboratory of Food Microbiology, Department of Nutrition, Federal University of Paraíba, João Pessoa, 58051-900 Brazil
| | - Antônia Lúcia de Souza
- Post-Graduate Program in Food Science and Technology, Department of Food Engineering, Federal University of Paraíba, João Pessoa, 58051-900 Brazil
| | - Maria Elieidy Gomes de Oliveira
- Laboratory of Bromatology, Department of Nutrition, Center of Health Sciences, Federal University of Paraíba, Campus I, Cidade Universitária, João Pessoa, Paraíba 58051-900 Brazil
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Withouck H, Paelinck A, Foubert I, Fraeye I. Ultrasound-Assisted Extraction of Applewood Polyphenols at Lab and Pilot Scales. Foods 2023; 12:3142. [PMID: 37685082 PMCID: PMC10486881 DOI: 10.3390/foods12173142] [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: 06/29/2023] [Revised: 08/14/2023] [Accepted: 08/16/2023] [Indexed: 09/10/2023] Open
Abstract
This study focused on the extraction of polyphenols from applewood using ultrasonic-assisted extraction (UAE). First, the influence of solvent composition and mass-volume (m:v) ratio on the extraction yield was studied at a lab scale (200 mL). Overall, a ratio of 1:33 (m:v) resulted in a higher yield of polyphenols. Furthermore, both a higher yield of polyphenols and higher antioxidant capacity were detected in the extracts produced in the presence of a 30 v/v % ethanol mixture compared to pure water; a further increase in ethanol did not improve the extraction yield. Second, under the optimal conditions (30 v/v % ethanol-water; 1:33 and 1:20 (m:v)), the UAE technique was applied at a pilot scale (100 L). At 1:33 (m:v), the polyphenol yield was lower at the pilot scale compared to the lab scale; by contrast, at 1:20 (m:v), production at the pilot scale resulted in a higher yield compared to the lab scale. To identify and quantify individual polyphenols, HPLC-PDA analyses were performed. Phloridzin appears to be the major identified compound. Finally, the UAE process was compared to a conventional solid-liquid extraction technique, showing that a significantly higher yield could be obtained with UAE.
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Affiliation(s)
- Hannes Withouck
- Biochemical Innovation Team Odisee (BIT-O), Department Chemistry, University College Odisee, Gebroeders De Smetstraat 1, 9000 Ghent, Belgium;
- Meat Technology & Science of Protein-rich Foods (MTSP), Department M2S, Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven—Ghent, Gebroeders De Smetstraat 1, 9000 Ghent, Belgium;
| | - Axel Paelinck
- Biochemical Innovation Team Odisee (BIT-O), Department Chemistry, University College Odisee, Gebroeders De Smetstraat 1, 9000 Ghent, Belgium;
| | - Imogen Foubert
- Research Unit Food & Lipids, KU Leuven Kulak, E. Sabbelaan 53, 8500 Kortrijk, Belgium;
- Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, 3001 Leuven, Belgium
| | - Ilse Fraeye
- Meat Technology & Science of Protein-rich Foods (MTSP), Department M2S, Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven—Ghent, Gebroeders De Smetstraat 1, 9000 Ghent, Belgium;
- Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, 3001 Leuven, Belgium
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Vieira EF, Fontoura AQ, Delerue-Matos C. Chayote ( Sechium edule (Jacq.) Swartz) Seed as an Unexploited Protein Source: Bio-Functional and Nutritional Quality of Protein Isolates. Foods 2023; 12:2949. [PMID: 37569219 PMCID: PMC10418905 DOI: 10.3390/foods12152949] [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: 07/07/2023] [Revised: 07/31/2023] [Accepted: 08/02/2023] [Indexed: 08/13/2023] Open
Abstract
Chayote seeds have good protein quality and recognized bioactive properties, being still unexplored as a nutraceutical. In this work, chayote seed protein isolates (CSPIs) were prepared by alkaline extraction (AE) and ultrasonic-assisted extraction (UAE) using a probe (20 kHz) or a water bath (40 kHz), and their physicochemical, functional properties and nutraceutical potential were investigated. For all treatments, protein solutions (10% w/v) were treated for 20 min. The UAE significantly (p < 0.05) improved the protein extraction yield and functional properties (protein solubility, turbidity, and emulsifying and foaming properties) of CSPIs. This effect was more pronounced using a probe sonication device. The CSPI obtained by UAE-20 kHz contained 8.2 ± 0.9% dw of proteins with a balanced amino acid profile, higher content of essential amino acids (315.63 mg/g of protein) and higher protein digestibility (80.3 ± 4.5%). Furthermore, CSPI.UAE-20 kHz exhibited the highest phenolic content (7.22 mg GAE/g dw), antioxidant capacity and α-amylase inhibition (74%, at 100 μg/mL concentration). Overall, these results suggest that ultrasound technology contributed greatly to the corresponding functional and nutritional properties of chayote seed proteins. It would be, therefore, useful to apply this Cucurbitaceae species in food systems, promoting its nutritional and commercial value.
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Affiliation(s)
- Elsa F. Vieira
- REQUIMTE/LAQV, ISEP, Polytechnic of Porto—School of Engineering, Rua Dr. António Bernardino de Almeida, 431, 4249-015 Porto, Portugal; (A.Q.F.); (C.D.-M.)
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Lourenço-Lopes C, Silva A, Garcia-Oliveira P, Soria-Lopez A, Echave J, Grosso C, Cassani L, Barroso MF, Simal-Gandara J, Fraga-Corral M, Prieto MA. Kinetic Extraction of Fucoxanthin from Undaria pinnatifida Using Ethanol as a Solvent. Mar Drugs 2023; 21:414. [PMID: 37504945 PMCID: PMC10381705 DOI: 10.3390/md21070414] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/14/2023] [Revised: 07/17/2023] [Accepted: 07/19/2023] [Indexed: 07/29/2023] Open
Abstract
Fucoxanthin (Fx) has been proven to exert numerous biological properties, which makes it an interesting molecule with diverse industrial applications. In this study, the kinetic behavior of Fx was studied to optimize three variables: time (t-3 min to 7 days), temperature (T-5 to 85 °C), and concentration of ethanol in water (S-50 to 100%, v/v), in order to obtain the best Fx yield from Undaria pinnatifida using conventional heat extraction. The Fx content (Y1) was found through HPLC-DAD and expressed in µg Fx/g of algae sample dry weight (AS dw). Furthermore, extraction yield (Y2) was also found through dry weight analysis and was expressed in mg extract (E)/g AS dw. The purity of the extracts (Y3) was found and expressed in mg Fx/g E dw. The optimal conditions selected for Y1 were T = 45 °C, S = 70%, and t = 66 min, obtaining ~5.24 mg Fx/g AS; for Y2 were T = 65 °C, S = 60%, and t = ~10 min, obtaining ~450 mg E/g AS; and for Y3 were T = 45 °C, S = 70%, and t = 45 min, obtaining ~12.3 mg Fx/g E. In addition, for the selected optimums, a full screening of pigments was performed by HPLC-DAD, while phenolics and flavonoids were quantified by spectrophotometric techniques and several biological properties were evaluated (namely, antioxidant, antimicrobial, and cholinesterase inhibitory activity). These results could be of interest for future applications in the food, cosmetic, or pharmaceutical industries, as they show the Fx kinetic behavior and could help reduce costs associated with energy and solvent consumption while maximizing the extraction yields.
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Affiliation(s)
- Catarina Lourenço-Lopes
- Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, Ourense Campus, Universidade de Vigo, E-32004 Ourense, Spain (L.C.); (J.S.-G.)
| | - Aurora Silva
- Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, Ourense Campus, Universidade de Vigo, E-32004 Ourense, Spain (L.C.); (J.S.-G.)
- REQUIMTE/LAQV, Instituto Superior de Engenharia do Porto, Instituto Politécnico do Porto, Rua Dr António Bernardino de Almeida 431, 4200-072 Porto, Portugal; (C.G.); (M.F.B.)
| | - Paula Garcia-Oliveira
- Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, Ourense Campus, Universidade de Vigo, E-32004 Ourense, Spain (L.C.); (J.S.-G.)
| | - Anton Soria-Lopez
- Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, Ourense Campus, Universidade de Vigo, E-32004 Ourense, Spain (L.C.); (J.S.-G.)
| | - Javier Echave
- Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, Ourense Campus, Universidade de Vigo, E-32004 Ourense, Spain (L.C.); (J.S.-G.)
| | - Clara Grosso
- REQUIMTE/LAQV, Instituto Superior de Engenharia do Porto, Instituto Politécnico do Porto, Rua Dr António Bernardino de Almeida 431, 4200-072 Porto, Portugal; (C.G.); (M.F.B.)
| | - Lucia Cassani
- Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, Ourense Campus, Universidade de Vigo, E-32004 Ourense, Spain (L.C.); (J.S.-G.)
| | - Maria Fatima Barroso
- REQUIMTE/LAQV, Instituto Superior de Engenharia do Porto, Instituto Politécnico do Porto, Rua Dr António Bernardino de Almeida 431, 4200-072 Porto, Portugal; (C.G.); (M.F.B.)
| | - Jesus Simal-Gandara
- Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, Ourense Campus, Universidade de Vigo, E-32004 Ourense, Spain (L.C.); (J.S.-G.)
| | - Maria Fraga-Corral
- Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, Ourense Campus, Universidade de Vigo, E-32004 Ourense, Spain (L.C.); (J.S.-G.)
| | - Miguel A. Prieto
- Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, Ourense Campus, Universidade de Vigo, E-32004 Ourense, Spain (L.C.); (J.S.-G.)
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Manzoor A, Haque A, Ahmad S, Hopkins DL. Incorporation of betel leaf extract provides oxidative stability and improves phytochemical, textural, sensory and antimicrobial activities of buffalo meat sausages. Meat Sci 2023; 200:109157. [PMID: 36913796 DOI: 10.1016/j.meatsci.2023.109157] [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: 11/21/2022] [Revised: 03/01/2023] [Accepted: 03/02/2023] [Indexed: 03/07/2023]
Abstract
The antioxidant effect of betel leaf extract (BLE) on lipid and protein oxidation, microbial count and physicochemical attributes was investigated in meat sausages during refrigerated storage at 4 ± 1 °C. Buffalo meat sausages were developed after incorporating 0, 250, 500 and 750 mg kg-1 of BLE (BLE0, BLE1, BLE2 and BLE3) respectively. The sausages showed no changes in proximate composition due to BLE inclusion, but there was an improvement in microbial quality, color score, textural properties and lipid and protein oxidative stability. Further, higher sensory scores were observed for the BLE-incorporated samples. The images from scanning electron microscopy (SEM) revealed a reduction in surface roughness and unevenness showing microstructure modification in BLE treated sausages compared to the control sausages. Hence, to improve the storage stability and impede the rate of lipid oxidation in sausages, BLE incorporation proved to be an effective strategy.
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Affiliation(s)
- Arshied Manzoor
- Department of Post-Harvest Engineering and Technology, Faculty of Agricultural Sciences, A.M.U, Aligarh, U.P, India.
| | - Abdul Haque
- Department of Post-Harvest Engineering and Technology, Faculty of Agricultural Sciences, A.M.U, Aligarh, U.P, India
| | - Saghir Ahmad
- Department of Post-Harvest Engineering and Technology, Faculty of Agricultural Sciences, A.M.U, Aligarh, U.P, India
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Bioactive Compounds of Shrimp Shell Waste from Palaemon serratus and Palaemon varians from Portuguese Coast. Antioxidants (Basel) 2023; 12:antiox12020435. [PMID: 36829994 PMCID: PMC9952640 DOI: 10.3390/antiox12020435] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2022] [Revised: 02/03/2023] [Accepted: 02/06/2023] [Indexed: 02/12/2023] Open
Abstract
The production and consumption of shrimp species create massive amounts of shrimp bio-waste. In this study, shrimp shell waste from Palaemon serratus and Palaemon varians from the Portuguese coast was characterized. Regarding the antioxidant capacity, the obtained values were between 4.7 and 10.4 mg gallic acid equivalents (GAE)/g dry weight (dw) for Total phenolic content (TPC); 3 and 7 mg ascorbic acid equivalents (AAE)/g dw for Ferric reducing antioxidant power assay (FRAP); 0.4 and 1.2 mg Trolox equivalent (TE)/g dw for 2,2-diphenyl-1-picryl-hydrazyl-hydrate free radical scavenging (DPPH•); 4 and 11 mg TE/g dw for 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) radical scavenging activity (ABTS•+); and 72 and 130 mg TE/g dw for Oxygen radical absorbance capacity (ORAC). For the antimicrobial activity, shrimp shell waste from P. varians formed inhibition zones between 14 and 23 mm. Total carotenoid content values were in the range of 28 and 134 μg/g dw, and according to their HPLC-PAD profile, β-carotene and astaxanthin contents were between 0.3 and 7.6 μg/g dw and 1.1 and 26.1 μg/g dw, respectively. These studies are critical to recognizing the potential added value of shrimp shell waste as possible colorants and preservatives with antioxidant protection capacity to be used in the food industry.
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Cui Y, Liu J, Han S, Li P, Luo D, Guo J. Chestnut Lily Beverage (CLB) Processing Using Ultrasound-Assisted Nisin: Microbiota Inactivation and Product Quality. Foods 2022; 11:3344. [PMID: 36359957 PMCID: PMC9654365 DOI: 10.3390/foods11213344] [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: 09/01/2022] [Revised: 09/26/2022] [Accepted: 10/21/2022] [Indexed: 12/04/2022] Open
Abstract
We evaluated the effects of ultrasound (US) and ultrasound combined with nisin (NUS) treatments on the properties of chestnut lily beverages (CLB) using conventional thermal pasteurisation (TP) as a control. After CLB samples were treated with US and NUS for 20, 40, or 60 min, the polyphenol oxidase activity (PPO), microbial inactivation effect, colour, pH value, total phenolic content, and antioxidant capacity of the CLB were observed. It was found that the inactivation rate of PPO in CLB after NUS treatment was higher than that in the US, indicating that NUS treatment aggravated PPO inactivation. Treatment time was important in the inactivation of microorganisms by US and NUS; NUS had a lethal synergistic lethal effect on microorganisms in CLB and when compared with US, NUS reduced changes in the CLB colour value. Notably, the total phenolic content and antioxidant capacity of the US- and NUS-treated CLB significantly increased relative to the TP group. These results that suggest NUS has a potential application value in the development of CLB because it reduces the risk of microorganism contamination and helps improve the quality of CLB. This study provides technical support and a theoretical basis for the improved production of CLB.
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Affiliation(s)
- Yao Cui
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, China
| | - Jianxue Liu
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, China
- Henan Food Raw Material Engineering Technology Research Center, Henan University of Science and Technology, Education Department of Henan Province, Luoyang 471023, China
| | - Sihai Han
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, China
- Henan Food Raw Material Engineering Technology Research Center, Henan University of Science and Technology, Education Department of Henan Province, Luoyang 471023, China
| | - Peiyan Li
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, China
- Henan Food Raw Material Engineering Technology Research Center, Henan University of Science and Technology, Education Department of Henan Province, Luoyang 471023, China
| | - Denglin Luo
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, China
- Henan Food Raw Material Engineering Technology Research Center, Henan University of Science and Technology, Education Department of Henan Province, Luoyang 471023, China
| | - Jinying Guo
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, China
- Henan Food Raw Material Engineering Technology Research Center, Henan University of Science and Technology, Education Department of Henan Province, Luoyang 471023, China
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Vieira EF, Souza S, Moreira MM, Cruz R, da Silva AB, Casal S, Delerue-Matos C. Valorization of Phenolic and Carotenoid Compounds of Sechium edule (Jacq. Swartz) Leaves: Comparison between Conventional, Ultrasound- and Microwave-Assisted Extraction Approaches. Molecules 2022; 27:7193. [PMID: 36364018 PMCID: PMC9657614 DOI: 10.3390/molecules27217193] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/01/2022] [Revised: 10/17/2022] [Accepted: 10/19/2022] [Indexed: 04/10/2024] Open
Abstract
Chayote leaves are known for culinary and traditional medicine applications. This work intended to recover carotenoids and phenolic compounds from chayote leaves using the ultrasound-assisted extraction (UAE). A Box-Behnken design was employed to investigate the impact of extraction time, temperature, and ultrasonic power on the recovery of total carotenoids, total phenolic compounds, and antioxidant activities. For comparative purposes, chayote leaf extracts were prepared by maceration (ME) and microwave-assisted extraction (MAE), using the same time and temperature conditions optimized by UAE. Extraction at 50 °C and 170 Watts for 30 min provided the optimal UAE conditions. UAE showed better extraction efficacy than ME and MAE. The HPLC analysis of the extracts showed that the xanthophyll class was the main class of carotenoids, which constituted 42-85% of the total carotenoid content, followed by β-carotene and tocopherol. Moreover, 26 compounds, classified as phenolic acids, flavonols, flavonoids and other polar compounds, were identified in the chayote leaf extracts. Flavonols accounted for 55% of the total compounds quantified (the major compound was myricetin) and phenolic acids represented around 35%, mostly represented by ferulic acid, chlorogenic acid and (+)-catechin. This study revealed the potential of UAE as an effective green extraction technique to recover bioactive compounds from chayote leaves, for food, and for pharmaceutical and cosmetic applications.
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Affiliation(s)
- Elsa F. Vieira
- REQUIMTE/LAQV, Polytechnic of Porto—School of Engineering (ISEP/IPP), Rua Doctor António Bernardino de Almeida, 4249-015 Porto, Portugal
| | - Suene Souza
- Faculty of Nutrition and Food Sciences, Rua do Campo Alegre, 4150-180 Porto, Portugal
| | - Manuela M. Moreira
- REQUIMTE/LAQV, Polytechnic of Porto—School of Engineering (ISEP/IPP), Rua Doctor António Bernardino de Almeida, 4249-015 Porto, Portugal
| | - Rebeca Cruz
- REQUIMTE/LAQV, Laboratório de Bromatologia e Hidrologia, Faculdade de Farmácia da Universidade do Porto, Rua de Jorge Viterbo Ferreira 228, 4050-313 Porto, Portugal
| | - Aline Boatto da Silva
- REQUIMTE/LAQV, Laboratório de Bromatologia e Hidrologia, Faculdade de Farmácia da Universidade do Porto, Rua de Jorge Viterbo Ferreira 228, 4050-313 Porto, Portugal
| | - Susana Casal
- REQUIMTE/LAQV, Laboratório de Bromatologia e Hidrologia, Faculdade de Farmácia da Universidade do Porto, Rua de Jorge Viterbo Ferreira 228, 4050-313 Porto, Portugal
| | - Cristina Delerue-Matos
- REQUIMTE/LAQV, Polytechnic of Porto—School of Engineering (ISEP/IPP), Rua Doctor António Bernardino de Almeida, 4249-015 Porto, Portugal
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Fucoxanthin’s Optimization from Undaria pinnatifida Using Conventional Heat Extraction, Bioactivity Assays and In Silico Studies. Antioxidants (Basel) 2022; 11:antiox11071296. [PMID: 35883788 PMCID: PMC9311727 DOI: 10.3390/antiox11071296] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/13/2022] [Revised: 06/24/2022] [Accepted: 06/25/2022] [Indexed: 11/17/2022] Open
Abstract
Brown macroalgae are a potential source of natural pigments. Among them, Undaria pinnatifida is recognized for its high concentration of fucoxanthin (Fx), which is a pigment with a wide range of bioactivities. In this study, three independent parameters were optimized for conventional heat extraction (CHE) to maximize the recovery of Fx from Undaria pinnatifida. Optimal conditions (temperature = 45 °C, solvent = 70%, and time = 61 min) extracted 5.1 mg Fx/g dw. Later, the bioactivities of the Fx-rich extracts (antioxidant, antimicrobial, and neuroprotective) were assessed using in vitro and in silico approaches. In vitro assays indicated that Fx has a strong antioxidant capacity and even stronger antimicrobial activity against gram-positive bacteria. This data was supported in silico where Fx established a high binding affinity to DR, a Staphylococcus aureus protein, through aa ALA-8, LEU-21, and other alkane interactions. Finally, the in vitro enzymatic inhibition of AChE using Fx, was further supported using docking models that displayed Fx as having a high affinity for aa TYR72 and THR 75; therefore, the Fx extraction behavior explored in this work may reduce the costs associated with energy and solvent consumption. Moreover, this paper demonstrates the efficiency of CHE when recovering high amounts of Fx from Undaria pinnatifida. Furthermore, these findings can be applied in different industries.
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Ahmed M, Khan KUR, Ahmad S, Aati HY, Ovatlarnporn C, Rehman MSU, Javed T, Khursheed A, Ghalloo BA, Dilshad R, Anwar M. Comprehensive Phytochemical Profiling, Biological Activities, and Molecular Docking Studies of Pleurospermum candollei: An Insight into Potential for Natural Products Development. Molecules 2022; 27:molecules27134113. [PMID: 35807359 PMCID: PMC9268725 DOI: 10.3390/molecules27134113] [Citation(s) in RCA: 15] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2022] [Revised: 06/23/2022] [Accepted: 06/24/2022] [Indexed: 02/04/2023] Open
Abstract
The purpose of this study was to find the biological propensities of the vegetable plant Pleurospermum candollei by investigating its phytochemical profile and biological activities. Phytochemical analysis was done by spectroscopic methods to investigate the amount of total polyphenols, and biological evaluation was done by the different antioxidant, enzyme inhibitory (tyrosinase, α-amylase, and α-glucosidase), thrombolytic, and antibacterial activities. The highest amount of total phenolic and flavonoid contents was observed in methanolic extract (240.69 ± 2.94 mg GAE/g and 167.59 ± 3.47 mg QE/g); the fractions showed comparatively less quantity (57.02 ± 1.31 to 144.02 ± 2.11 mg GAE/g, and 48.21 ± 0.75 to 96.58 ± 2.30 mg QE/g). The effect of these bioactive contents was also related to biological activities. GCMS analysis led to the identification of bioactive compounds with different biological effects from methanolic extract (antioxidant; 55.07%, antimicrobial; 56.41%), while the identified compounds from the n-hexane fraction with antioxidant properties constituted 67.86%, and those with antimicrobial effects constituted 82.95%; however, the synergetic effect of polyphenols may also have contributed to the highest value of biological activities of methanolic extract. Molecular docking was also performed to understand the relationship of identified secondary metabolites with enzyme-inhibitory activities. The thrombolytic activity was also significant (40.18 ± 1.80 to 57.15 ± 1.10 % clot lysis) in comparison with streptokinase (78.5 ± 1.53 to 82.34 ± 1.25% clot lysis). Methanolic extract also showed good activity against Gram-positive strains of bacteria, and the highest activity was observed against Bacillus subtilis. The findings of this study will improve our knowledge of phytochemistry, and biological activities of P. candollei, which seems to be a ray of hope to design formulations of natural products for the improvement of health and prevention of chronic diseases; however, further research may address the development of novel drugs for use in pharmaceuticals.
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Affiliation(s)
- Maqsood Ahmed
- Department of Pharmaceutical Chemistry, Faculty of Pharmacy, The Islamia University of Bahawalpur, Bahawalpur 63100, Pakistan; (M.A.); (S.A.); (A.K.); (B.A.G.); (R.D.); (M.A.)
| | - Kashif-ur-Rehman Khan
- Department of Pharmaceutical Chemistry, Faculty of Pharmacy, The Islamia University of Bahawalpur, Bahawalpur 63100, Pakistan; (M.A.); (S.A.); (A.K.); (B.A.G.); (R.D.); (M.A.)
- Correspondence: (K.-u.-R.K.); (H.Y.A.)
| | - Saeed Ahmad
- Department of Pharmaceutical Chemistry, Faculty of Pharmacy, The Islamia University of Bahawalpur, Bahawalpur 63100, Pakistan; (M.A.); (S.A.); (A.K.); (B.A.G.); (R.D.); (M.A.)
| | - Hanan Y. Aati
- Department of Pharmacognosy, College of Pharmacy, King Saud University, Riyadh 11495, Saudi Arabia
- Correspondence: (K.-u.-R.K.); (H.Y.A.)
| | - Chitchamai Ovatlarnporn
- Department of Pharmaceutical Chemistry, Faculty of Pharmaceutical Sciences, Prince of Songkla University, Hat Yai 90110, Thailand;
| | - Muhammad Sajid-ur Rehman
- Department of Pharmacognosy, Faculty of Pharmacy, The Islamia University of Bahawalpur, Bahawalpur 63100, Pakistan;
| | - Tariq Javed
- Lahore Pharmacy College (LMDC), Lahore 53400, Pakistan;
| | - Anjum Khursheed
- Department of Pharmaceutical Chemistry, Faculty of Pharmacy, The Islamia University of Bahawalpur, Bahawalpur 63100, Pakistan; (M.A.); (S.A.); (A.K.); (B.A.G.); (R.D.); (M.A.)
| | - Bilal Ahmad Ghalloo
- Department of Pharmaceutical Chemistry, Faculty of Pharmacy, The Islamia University of Bahawalpur, Bahawalpur 63100, Pakistan; (M.A.); (S.A.); (A.K.); (B.A.G.); (R.D.); (M.A.)
| | - Rizwana Dilshad
- Department of Pharmaceutical Chemistry, Faculty of Pharmacy, The Islamia University of Bahawalpur, Bahawalpur 63100, Pakistan; (M.A.); (S.A.); (A.K.); (B.A.G.); (R.D.); (M.A.)
| | - Maryam Anwar
- Department of Pharmaceutical Chemistry, Faculty of Pharmacy, The Islamia University of Bahawalpur, Bahawalpur 63100, Pakistan; (M.A.); (S.A.); (A.K.); (B.A.G.); (R.D.); (M.A.)
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Green Extraction of Date Palm Fruits via Ultrasonic-Assisted Approach: Optimizations and Antioxidant Enrichments. Processes (Basel) 2022. [DOI: 10.3390/pr10061049] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023] Open
Abstract
Background: Green extraction involves using green solvents, such as water, to reduce energy consumption, avoid health and environmental hazards and induce the quality and quantity of the extract. Date palm fruits are a vital source of food and medicinal activities, as they contain a high diversity of phytochemicals, mainly phenolic and flavonoid compounds. The main aim of this study is to investigate the use of water as a green solvent, when assisted by different ultrasonic frequencies, in the extraction of four different cultivars of date palm fruits, by evaluating the phenolic and flavonoid composition as well as the antioxidant capacity of the extract. Methods: Four date palm fruits’ cultivars (Agwa, Anbarah, Khalas, and Reziz) were extracted using conventional methods (by water and ethanol) and by ultrasonic means, using two frequencies, 28 and 40 kHz, and applying temperatures (30, 45, and 60 °C), also measuring extraction times (20, 40, 60 min.). Response surface methodology was used for the statistical analysis, applying three factors (temperature, time, and ultrasonic frequency), four responses (total phenolic content, total flavonoid content, FRAP, and ABTS), and four cultivars (categories). Results: Conventional water extraction obtained minimal phenolic and flavonoid compounds (up to 52% of ethanol extraction). This percent improved to reach 60% when heat was utilized. The application of ultrasonic frequencies significantly enhanced the extraction of phenolics/flavonoids and the antioxidant ability of the extract to nearly 90% and 80%, respectively. The use of 40 kHz ultrasonic power managed to extract more phenolic and flavonoid components; however, the antioxidant capacities of the extract were less than when the 28 kHz power was utilized. Agwa and Khalas demonstrated themselves to be the best cultivars for ultrasonic-assisted extraction, depending on the results of the optimized responses. Conclusion: This study could be implemented in the industry to produce date palm fruits’ enriched extracts with phenolic and flavonoid components and/or antioxidants.
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Meyer M, Montero L, Meckelmann SW, Schmitz OJ. Comparative study for analysis of carbohydrates in biological samples. Anal Bioanal Chem 2022; 414:2117-2130. [PMID: 34928405 PMCID: PMC8821481 DOI: 10.1007/s00216-021-03845-z] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/01/2021] [Revised: 11/19/2021] [Accepted: 12/09/2021] [Indexed: 01/01/2023]
Abstract
This work presents a comparative study for the analysis of carbohydrates for four common chromatographic methods, each coupled to mass spectrometry. Supercritical fluid chromatography (SFC), hydrophilic interaction liquid chromatography (HILIC), reversed-phase liquid chromatography (RP-LC) and gas chromatography (GC) with detection by triple quadrupole mass spectrometer (QqQ-MS) are compared. It is shown that gas chromatography and reversed-phase liquid chromatography, each after derivatisation, are superior to the other two methods in terms of separation performance. Furthermore, comparing the different working modes of the mass spectrometer, it can be determined that a targeted analysis, i.e. moving from full scan to single ion monitoring (SIM) and multiple reaction monitoring (MRM), results in an improvement in the sensitivity as well as the repeatability of the method, which has deficiencies especially in the analysis using HILIC. Overall, RP-LC-MS in MRM after derivatisation with 1-phenyl-3-methyl-5-pyrazolone (PMP) proved to be the most suitable method in terms of separation performance, sensitivity and repeatability for the analysis of monosaccharides. Detection limits in the nanomolar range were achieved, which corresponds to a mass concentration in the low µg/L range. The applicability of this method to different biological samples was investigated with various herbal liquors, pectins and a human glycoprotein.
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Affiliation(s)
- Martin Meyer
- Applied Analytical Chemistry, University of Duisburg-Essen, Universitaetsstrasse 5, 45141, Essen, Germany
- Teaching and Research Center for Separation, University of Duisburg-Essen, Universitaetsstrasse 5, 45141, Essen, Germany
| | - Lidia Montero
- Applied Analytical Chemistry, University of Duisburg-Essen, Universitaetsstrasse 5, 45141, Essen, Germany
- Teaching and Research Center for Separation, University of Duisburg-Essen, Universitaetsstrasse 5, 45141, Essen, Germany
| | - Sven W Meckelmann
- Applied Analytical Chemistry, University of Duisburg-Essen, Universitaetsstrasse 5, 45141, Essen, Germany
- Teaching and Research Center for Separation, University of Duisburg-Essen, Universitaetsstrasse 5, 45141, Essen, Germany
| | - Oliver J Schmitz
- Applied Analytical Chemistry, University of Duisburg-Essen, Universitaetsstrasse 5, 45141, Essen, Germany.
- Teaching and Research Center for Separation, University of Duisburg-Essen, Universitaetsstrasse 5, 45141, Essen, Germany.
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New insights of phytochemical profile and in vitro antioxidant and neuroprotective activities from optimized extract of Horned Melon fruit. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01307-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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Pogorzelska-Nowicka E, Hanula MM, Brodowska-Trębacz M, Górska-Horczyczak E, Jankiewicz U, Mazur T, Marcinkowska-Lesiak M, Półtorak A, Wierzbicka A. The Effect of Cold Plasma Pretreatment on Water-Suspended Herbs Measured in the Content of Bioactive Compounds, Antioxidant Activity, Volatile Compounds and Microbial Count of Final Extracts. Antioxidants (Basel) 2021; 10:antiox10111740. [PMID: 34829611 PMCID: PMC8615236 DOI: 10.3390/antiox10111740] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/21/2021] [Revised: 10/25/2021] [Accepted: 10/28/2021] [Indexed: 11/16/2022] Open
Abstract
Cold plasma is a new technology of promising potential to use as a part of technological extraction lines constructed to implement green chemistry solutions or simply to reduce resources in solvent-based extraction lines. The present study was undertaken to verify the effect of nitrogen cold plasma pre-treatment conducted for 8 min (20 kHz) on the content of antioxidants, antioxidant activity, the profile of volatile compounds, microbial count, pH and color measured in herb extracts (12 herbs: Echinacea purpurea; Salvia officinalis; Urtica dioica; Polygonum aviculare; Vaccinium myrtillus; Taraxacum officinale; Hypericum perforatum; Achillea millefolium; Sanguisorba officinalis; Leonurus cardiaca; Ballota nigra; Andrographis paniculata) obtained with its usage. The surface morphology of extracted herbs was examined as well. Herbs used for extraction were ground and suspended in water before cold plasma treatment, which is a novel approach not studied before. Most plasma-treated extracts were characterized by a higher content of polyphenols (11 out of 12). Content of flavonoids and anthocyanins increased in four extracts and in the case of anthocyanins was significantly higher in comparison to control (up to 77%). The antioxidant activity measured at least by one method (ABTS, DPPH, FRAP) was also higher in nine plasma-treated solutions. Moreover, plasma decreased total aerobic bacteria, affected the color and increased pH of the extracts. The surface structure of the plant material after the extraction process was significantly damaged, which probably led to a higher extraction yield of bioactive compounds and in consequence to the higher antioxidant activity of extracts obtained with the cold plasma treatment.
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Affiliation(s)
- Ewelina Pogorzelska-Nowicka
- Department of Technique and Food Product Development, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences-SGGW, Nowoursynowska 159 c Street, 02-776 Warsaw, Poland; (M.M.H.); (M.B.-T.); (E.G.-H.); (M.M.-L.); (A.P.); (A.W.)
- Correspondence: ; Tel.: +48-22-59-37-014
| | - Monika Maria Hanula
- Department of Technique and Food Product Development, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences-SGGW, Nowoursynowska 159 c Street, 02-776 Warsaw, Poland; (M.M.H.); (M.B.-T.); (E.G.-H.); (M.M.-L.); (A.P.); (A.W.)
| | - Marta Brodowska-Trębacz
- Department of Technique and Food Product Development, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences-SGGW, Nowoursynowska 159 c Street, 02-776 Warsaw, Poland; (M.M.H.); (M.B.-T.); (E.G.-H.); (M.M.-L.); (A.P.); (A.W.)
| | - Elżbieta Górska-Horczyczak
- Department of Technique and Food Product Development, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences-SGGW, Nowoursynowska 159 c Street, 02-776 Warsaw, Poland; (M.M.H.); (M.B.-T.); (E.G.-H.); (M.M.-L.); (A.P.); (A.W.)
| | - Urszula Jankiewicz
- Department of Biochemistry and Microbiology, Institute of Biology, Warsaw University of Life Sciences—SGGW, 159 Street, 02-776 Warsaw, Poland;
| | - Tomasz Mazur
- Academic Centre for Materials and Nanotechnology, AGH University of Science and Technology, 30 Mickiewicza Av., 30-059 Krakow, Poland;
| | - Monika Marcinkowska-Lesiak
- Department of Technique and Food Product Development, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences-SGGW, Nowoursynowska 159 c Street, 02-776 Warsaw, Poland; (M.M.H.); (M.B.-T.); (E.G.-H.); (M.M.-L.); (A.P.); (A.W.)
| | - Andrzej Półtorak
- Department of Technique and Food Product Development, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences-SGGW, Nowoursynowska 159 c Street, 02-776 Warsaw, Poland; (M.M.H.); (M.B.-T.); (E.G.-H.); (M.M.-L.); (A.P.); (A.W.)
| | - Agnieszka Wierzbicka
- Department of Technique and Food Product Development, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences-SGGW, Nowoursynowska 159 c Street, 02-776 Warsaw, Poland; (M.M.H.); (M.B.-T.); (E.G.-H.); (M.M.-L.); (A.P.); (A.W.)
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da Costa Lima M, Magnani M, Dos Santos Lima M, de Sousa CP, Dubreuil JD, de Souza EL. Phenolic-rich extracts from acerola, cashew apple and mango by-products cause diverse inhibitory effects and cell damages on enterotoxigenic Escherichia coli. Lett Appl Microbiol 2021; 75:565-577. [PMID: 34687563 PMCID: PMC9539876 DOI: 10.1111/lam.13586] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2021] [Revised: 09/12/2021] [Accepted: 10/19/2021] [Indexed: 11/27/2022]
Abstract
This study aimed to evaluate the inhibitory effects of phenolic-rich extracts from acerola (Malpighia emarginata D.C., PEA), cashew apple (Anacardium occidentale L., PEC) and mango (Mangifera indica L., PEM) by-products on distinct enterotoxigenic Escherichia coli (ETEC) strains. The capability of PEA and PEC of impairing various physiological functions of ETEC strains was investigated with multiparametric flow cytometry. Procyanidin B2 , myricetin and p-coumaric acid were the major phenolic compounds in PEA, PEC and PEM, respectively. PEA and PEC had lower minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) (MIC: 31·25 mg ml-1 ; MBC: 62·5 mg ml-1 ) on ETEC strains than PEM (MIC and MIC: >1000 mg ml-1 ). PEA and PEC (15·6, 31·2, 62·5 mg ml-1 ) caused viable count reductions (P < 0·05) on ETEC strains after 24 h of exposure, notably the ≥3 log reductions caused by 62·5 mg ml-1 . The 24 h exposure of ETEC strains to PEA and PEC (31·2, 62·5 mg ml-1 ) led to high sizes of cell subpopulations with concomitant impairments in cell membrane polarization and permeability, as well as in enzymatic, respiratory and efflux activities. PEA and PEC are effective in inhibiting ETEC through a multi-target action mode with disturbance in different physiological functions.
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Affiliation(s)
- M da Costa Lima
- Laboratory of Food Microbiology, Department of Nutrition, Health Science Center, Federal University of Paraíba, João Pessoa, Paraíba, Brazil
| | - M Magnani
- Laboratory of Microbial Processes in Foods, Department of Food Engineering, Technology Center, Federal University of Paraíba, João Pessoa, Paraíba, Brazil
| | - M Dos Santos Lima
- Department of Food Technology, Federal Institute of Sertão de Pernambuco, Petrolina, Pernambuco, Brazil
| | - C P de Sousa
- Department of Morphology and Pathology, Center of Biological Sciences and Health, Federal University of São Carlos, São Carlos, São Paulo, Brazil
| | - J D Dubreuil
- Faculté de Médecine Vétérinaire, Université de Montréal, Saint-Hyacinthe, Québec, Canada
| | - E L de Souza
- Laboratory of Food Microbiology, Department of Nutrition, Health Science Center, Federal University of Paraíba, João Pessoa, Paraíba, Brazil
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22
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Bellucci ERB, Dos Santos JM, Carvalho LT, Borgonovi TF, Lorenzo JM, Silva-Barretto ACD. Açaí extract powder as natural antioxidant on pork patties during the refrigerated storage. Meat Sci 2021; 184:108667. [PMID: 34656002 DOI: 10.1016/j.meatsci.2021.108667] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/02/2021] [Revised: 09/01/2021] [Accepted: 09/02/2021] [Indexed: 10/20/2022]
Abstract
The current trends among consumers are pushing for the use of natural antioxidants options. Açaí fruit is rich on polyphenolic components but no studies have been carried out to evaluate their effect in meat products. The objective was to investigate the effect of açaí extract on refrigerated pork patties quality. Five treatments were done: without antioxidant (CON), Sodium Erythorbate 500 mg.kg -1 (ERY), Açaí Extract: 250 (AEL), 500 (AEM), 750 mg.kg -1 (AEH). Açaí extract did not affect the proximate composition, pH and cooking parameters. The concentrations of açaí extract studied increased antioxidant activity and reduced lipid oxidation (0.379, 0.293, and 0.217 vs. 0.889 mg MDA.kg-1 for AEL, AEM, AEH vs. CON, respectively). However, only the AEL treatment did not affect the color parameters, showing the best option for the application on pork patties. Thus, açaí extract at 250 mg.kg-1 can be used as a natural antioxidant replacing sodium erythorbate to preserve the quality of refrigerated pork patties.
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Affiliation(s)
- Elisa Rafaela Bonadio Bellucci
- Department of Food Technology and Engineering, UNESP - São Paulo State University, Street Cristóvão Colombo, 2265, Zip Code 15054-000 São José do Rio Preto, SP, Brazil
| | - João Marcos Dos Santos
- Department of Food Technology and Engineering, UNESP - São Paulo State University, Street Cristóvão Colombo, 2265, Zip Code 15054-000 São José do Rio Preto, SP, Brazil
| | - Larissa Tátero Carvalho
- Department of Food Technology and Engineering, UNESP - São Paulo State University, Street Cristóvão Colombo, 2265, Zip Code 15054-000 São José do Rio Preto, SP, Brazil
| | - Taís Fernanda Borgonovi
- Department of Food Technology and Engineering, UNESP - São Paulo State University, Street Cristóvão Colombo, 2265, Zip Code 15054-000 São José do Rio Preto, SP, Brazil
| | - José M Lorenzo
- Centro Tecnológico de la Carne de Galicia, Avda. Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain; Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, 32004 Ourense, Spain
| | - Andrea Carla da Silva-Barretto
- Department of Food Technology and Engineering, UNESP - São Paulo State University, Street Cristóvão Colombo, 2265, Zip Code 15054-000 São José do Rio Preto, SP, Brazil.
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23
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da Silva MM, Lemos TDO, Rodrigues MDCP, de Araújo AMS, Gomes AMM, Pereira ALF, Abreu VKG, Araújo EDS, Andrade DDS. Sweet-and-sour sauce of assai and unconventional food plants with functional properties: An innovation in fruit sauces. Int J Gastron Food Sci 2021. [DOI: 10.1016/j.ijgfs.2021.100372] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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24
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Colares HC, Guimarães GM, Couto CAP, Gil PO, Santos SLEN, Silva TNL, de Carvalho ILQ, da Fonseca FG, Gagnon M, Roy D, de Magalhães JT, Gonçalves DB, Granjeiro PA. Optimization of bioprocess of Schleiferilactobacillus harbinensis Ca12 and its viability in frozen Brazilian berries (Açai, Euterpe oleracea Mart.). Braz J Microbiol 2021; 52:2271-2285. [PMID: 34510398 DOI: 10.1007/s42770-021-00559-3] [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: 01/12/2021] [Accepted: 06/27/2021] [Indexed: 10/20/2022] Open
Abstract
Amazonian palm berries (açaí, Euterpe oleracea Mart.) are fruits with high nutritional value and antioxidant activity and have aroused the interest of consumers, popularizing fruit pulps enriched with probiotics. Amazonian palm berries (açaí, Euterpe oleracea Mart.) are fruits with high nutritional potential, providing a source of carbohydrates, fibers, proteins, lipids, vitamins, and minerals. Furthermore, açai provides several health benefits, including antioxidant activity. Nutritionally enhanced foods have aroused the interest of consumers, popularizing fruit pulps enriched with probiotics. Probiotics are dietary supplements consisting of live, beneficial microorganisms in the host which improve the intestinal microbiota. The objective of this study was to isolate, identify, and characterize the probiotic potential of an isolated Schleiferilactobacillus harbinensis strain (dubbed Ca12) and provide an optimized bioprocess for its production, using the complete factorial and central rotational compound design to supplement the frozen açai pulp. The isolated strain S. harbinensis Ca12 presented adequate resistance to gastric juice and bile salts, microbial activity against different Candida strains, self-aggregation and coaggregation properties, high adhesion in HT-29 cells, and 35% inhibition of Salmonella in HT-29 cells. When optimized, the cellular biomass production of the S. harbinensis Ca12 strain was approximately 600% higher than the unsupplemented whey, with a production of 3.6 × 1010 CFU mL-1. The S. harbinensis Ca12 strain's viability in the creamy and traditional frozen açai pulp was shown to be stable for up to 6 months at 20 °C. The impact of this study involved for the first time the S. harbinensis Ca12 described in the Brazilian cocoa pulp with activity against Candida albicans of clinical importance, creating the potential of a new functional food with important benefits to human health as prevention for candidiasis.
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Affiliation(s)
- Heloísa Carneiro Colares
- Campus Centro Oeste, Federal University of São João Del-Rei, Rua Sebastião Gonçalves Filho, n 400, Chanadour, Divinópolis, MG, 35501-296, Brazil
| | - Gabriele Moreira Guimarães
- Departamento de Microbiologia, Federal University of Minas Gerais, Av. Antônio CarlosBelo Horizonte, Pampulha, MG, 6627, Brazil
| | - Carolina Alves Petit Couto
- Campus Centro Oeste, Federal University of São João Del-Rei, Rua Sebastião Gonçalves Filho, n 400, Chanadour, Divinópolis, MG, 35501-296, Brazil
| | - Priscilla Oliveira Gil
- Campus Centro Oeste, Federal University of São João Del-Rei, Rua Sebastião Gonçalves Filho, n 400, Chanadour, Divinópolis, MG, 35501-296, Brazil
| | | | - Tuânia Natacha Lopes Silva
- Campus Centro Oeste, Federal University of São João Del-Rei, Rua Sebastião Gonçalves Filho, n 400, Chanadour, Divinópolis, MG, 35501-296, Brazil
| | | | - Flávio Guimarães da Fonseca
- Departamento de Microbiologia, Federal University of Minas Gerais, Av. Antônio CarlosBelo Horizonte, Pampulha, MG, 6627, Brazil
| | - Mérilie Gagnon
- Institut Sur La Nutrition Et Les Aliments Fonctionnels (INAF), Université Laval, 2440 Boulevard Hochelaga, Québec, QC, Canada
| | - Denis Roy
- Institut Sur La Nutrition Et Les Aliments Fonctionnels (INAF), Université Laval, 2440 Boulevard Hochelaga, Québec, QC, Canada
| | - Juliana Teixeira de Magalhães
- Campus Centro Oeste, Federal University of São João Del-Rei, Rua Sebastião Gonçalves Filho, n 400, Chanadour, Divinópolis, MG, 35501-296, Brazil
| | - Daniel Bonoto Gonçalves
- Campus Centro Oeste, Federal University of São João Del-Rei, Rua Sebastião Gonçalves Filho, n 400, Chanadour, Divinópolis, MG, 35501-296, Brazil
| | - Paulo Afonso Granjeiro
- Campus Centro Oeste, Federal University of São João Del-Rei, Rua Sebastião Gonçalves Filho, n 400, Chanadour, Divinópolis, MG, 35501-296, Brazil.
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Organic dragon fruits (Hylocereus undatus and Hylocereus polyrhizus) grown at the same edaphoclimatic conditions: Comparison of phenolic and organic acids profiles and antioxidant activities. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111924] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
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Screening of Bioactive Properties in Brown Algae from the Northwest Iberian Peninsula. Foods 2021; 10:foods10081915. [PMID: 34441692 PMCID: PMC8394977 DOI: 10.3390/foods10081915] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/12/2021] [Revised: 08/11/2021] [Accepted: 08/12/2021] [Indexed: 12/14/2022] Open
Abstract
Algae are an underexploited source of natural bioactive compounds in Western countries, so an increasing interest in the valorization of these marine organisms has emerged in recent years. In this work, the effect of extracting solvent on the extraction yield, phenolic content, antioxidant capacity, and antimicrobial activity of nine brown macroalgae species (Ascophyllum nodosum, Himanthalia elongata, Undaria pinnatifida, Pelvetia canaliculata, Saccharina latissima, Bifurcaria bifurcata, Laminaria ochroleuca, Sargassum muticum, and Fucus spiralis) was assessed. Total phenolic content (TPC) and the antioxidant properties of extracts by different assays: radical scavenging activity (DPPH-RSA) and ferric reducing antioxidant power (FRAP) were performed. The antimicrobial activity of extracts was studied against six different foodborne microorganisms: Staphylococcus aureus, Staphylococcus epidermidis, Bacillus cereus, Escherichia coli, Salmonella enteritidis, and Pseudomonas aeruginosa. The highest extraction yield was achieved in ethanolic extracts. However, the highest TPC and FRAP values were obtained on the ethyl acetate extracts, especially from A. nodosum. Concerning algal species, the highest TPC and FRAP values were found in A. nodosum, while the highest DPPH-RSA values were achieved in the hexane extracts of B. bifurcata. The antimicrobial activity of algal extracts varied according to the solvent and alga selected, suggesting the species- and solvent-dependent behavior of this property, with B. bifurcata extracts showing the highest results for a wide range of bacteria. Our results provide insight on the characterization of widespread brown algae in the coasts of the North-Western region of the Iberian Peninsula, reflecting multiple health-enhancing properties which may lead to their exploitation in food, pharmacological, and cosmetic industries.
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Carvalho Gualberto N, Santos de Oliveira C, Pedreira Nogueira J, Silva de Jesus M, Caroline Santos Araujo H, Rajan M, Terezinha Santos Leite Neta M, Narain N. Bioactive compounds and antioxidant activities in the agro-industrial residues of acerola (Malpighia emarginata L.), guava (Psidium guajava L.), genipap (Genipa americana L.) and umbu (Spondias tuberosa L.) fruits assisted by ultrasonic or shaker extraction. Food Res Int 2021; 147:110538. [PMID: 34399515 DOI: 10.1016/j.foodres.2021.110538] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2021] [Revised: 06/12/2021] [Accepted: 06/14/2021] [Indexed: 11/25/2022]
Abstract
The aim of this study was to analyze the residue powders of Malpighia emarginata L., Psidium guajava L., Genipa americana L. and Spondias tuberosa L. regarding their total phenolic compounds contents, antioxidant activity (ABTS, DPPH and FRAP), soluble sugars, carotenoids, organic acids by HPLC-DAD/RID and individual phenolic compounds by the UPLC-QDa-MS system. The genipap residue had a high content of soluble sugars (422.72 ± 19.15 mg.g-1 DW), with a higher content of sucrose (170.83 ± 10.89 mg.g-1 DW). Nystose was found in the residues of guava (6.59 ± 0.56 mg.g-1 DW) and umbu (65.61 ± 2.31 mg.g-1 DW). The residues of acerola and umbu showed contents of β-carotene of 5.84 ± 0.01 mg.g-1 DW and 0.10 ± 0.05 mg.g-1 DW, respectively while high concentration (1116.00 ± 2.00 mg.100 g-1 DW) of tartaric acid was found in acerola residue and quinic acid (6340 ± 104.00 mg.100 g-1 DW) in umbu residue. Acetone (80%) and ultrasonic extraction were the best conditions for the residues of acerola, guava and genipap, however, for the umbu residue, extraction with shaker showed better results. The acerola and umbu residues showed higher yields of total phenolics, the values being 378.69-444.05 mg GAE.100 g-1 DW and 326.14-404.36 mg GAE.100 g-1 DW, respectively, as well as antioxidant activity. Naringenin was the individual phenolic compound with the highest concentration in the residue of acerola and genipap, vanillin in guava and rutin in umbu. Thus, residues powders from acerola, guava, genipap and umbu constitute potential sources of bioactive compounds, which could be used in the food, pharmaceutical and cosmetic industries.
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Affiliation(s)
- Nayjara Carvalho Gualberto
- Laboratory of Flavor and Chromatographic Analysis, PROCTA, Federal University of Sergipe, São Cristóvão - SE, Brazil
| | - Christean Santos de Oliveira
- Laboratory of Flavor and Chromatographic Analysis, PROCTA, Federal University of Sergipe, São Cristóvão - SE, Brazil
| | - Juliete Pedreira Nogueira
- Laboratory of Flavor and Chromatographic Analysis, PROCTA, Federal University of Sergipe, São Cristóvão - SE, Brazil
| | - Mônica Silva de Jesus
- Laboratory of Flavor and Chromatographic Analysis, PROCTA, Federal University of Sergipe, São Cristóvão - SE, Brazil
| | - Hannah Caroline Santos Araujo
- Laboratory of Flavor and Chromatographic Analysis, PROCTA, Federal University of Sergipe, São Cristóvão - SE, Brazil
| | - Murugan Rajan
- Laboratory of Flavor and Chromatographic Analysis, PROCTA, Federal University of Sergipe, São Cristóvão - SE, Brazil
| | | | - Narendra Narain
- Laboratory of Flavor and Chromatographic Analysis, PROCTA, Federal University of Sergipe, São Cristóvão - SE, Brazil.
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Biotransformation of the Brazilian Caatinga fruit-derived phenolics by Lactobacillus acidophilus La-5 and Lacticaseibacillus casei 01 impacts bioaccessibility and antioxidant activity. Food Res Int 2021; 146:110435. [PMID: 34119243 DOI: 10.1016/j.foodres.2021.110435] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2021] [Revised: 05/07/2021] [Accepted: 05/21/2021] [Indexed: 01/23/2023]
Abstract
This study aims to evaluate the effect of fermentation of fruit purees (seriguela, mangaba, mango, and acerola) with Lacticaseibacillus casei 01 and/or Lactobacillus acidophilus LA-05 on the profile and bioaccessibility of phenolics and antioxidant activity. The physicochemical parameters and sugar and organic acid contents were also measured for evaluating the fermentation system. Fruit purees were adequate substrates for the growth of probiotic cultures, presenting high viability in the product and after simulated gastrointestinal conditions (≥7 log CFU/g). The fermentation with probiotic cultures increased the lactic acid (8.45-15.44 mg/mL), acetic acid (0.05-1.05 mg/mL), and phenolic contents and bioaccessibility, while the pH values and glucose and fructose contents were decreased (p < 0.05). L. acidophilus was found in higher counts in seriguela puree (8.00 ± 0.03), resulting in a higher consumption of maltose, fructose, and glucose, increased phenolic compounds content and bioacessibility and higher antioxidant activity (p < 0.05). The co-cultivation of both probiotic strains showed promising results for mango, mangaba and seriguela purees, resulting in an increased content and bioaccessibility of phenolics and higher antioxidant activity (p < 0.05). Our findings demonstrate for the first time that the Brazilian Caatinga fruit-derived phenolics can be biotransformed by Lactobacillus and amended genera probiotics to bioaccesible phenolics with antioxidant activity. The knowledge obtained from this study will provide fundamental concepts of the use of synergistic probiotics for future fermentation of other fruit purees to increase the bioaccesibility and antioxidant activity of biotransformed phenolic compounds.
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Pineapple ( Ananas comosus L.) By-Products Valorization: Novel Bio Ingredients for Functional Foods. Molecules 2021; 26:molecules26113216. [PMID: 34072026 PMCID: PMC8198275 DOI: 10.3390/molecules26113216] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/15/2021] [Revised: 05/23/2021] [Accepted: 05/25/2021] [Indexed: 11/18/2022] Open
Abstract
Pineapple is consumed on a large scale around the world due to its appreciated sensorial characteristics. The industry of minimally processed pineapple produces enormous quantities of by-products (30–50%) which are generally undervalued. The end-of-life of pineapple by-products (PBP) can be replaced by reuse and renewal flows in an integrated process to promote economic growth by reducing consumption of natural resources and diminishing food waste. In our study, pineapple shell (PS) and pineapple core (PC), vacuum-packed separately, were subjected to moderate hydrostatic pressure (225 MPa, 8.5 min) (MHP) as abiotic stress to increase bromelain activity and antioxidant capacity. Pressurized and raw PBP were lyophilized to produce a stable powder. The dehydrated samples were characterized by the following methodologies: chemical and physical characterization, total phenolic compounds (TPC), antioxidant capacity, bromelain activity, microbiology, and mycotoxins. Results demonstrated that PBP are naturally rich in carbohydrates (66–88%), insoluble (16–28%) and soluble (2–4%) fiber, and minerals (4–5%). MHP was demonstrated to be beneficial in improving TPC (2–4%), antioxidant activity (2–6%), and bromelain activity (6–32%) without affecting the nutritional value. Furthermore, microbial and mycotoxical analysis demonstrated that powdered PC is a safe by-product. PS application is possible but requires previous decontamination to reduce the microbiological load.
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Murugesan K, Mulugeta K, Hailu E, Tamene W, Alagar Yadav S. Insights for integrative medicinal potentials of Ethiopian Kale (Brassica carinata): Investigation of antibacterial, antioxidant potential and phytocompounds composition of its leaves. CHINESE HERBAL MEDICINES 2021; 13:250-254. [PMID: 36117508 PMCID: PMC9476739 DOI: 10.1016/j.chmed.2020.09.003] [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: 06/14/2020] [Revised: 07/15/2020] [Accepted: 09/10/2020] [Indexed: 10/31/2022] Open
Abstract
Objective Methods Results Conclusion
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31
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Baptista SDL, Copetti CLK, Cardoso AL, Di Pietro PF. Biological activities of açaí (Euterpe oleracea Mart.) and juçara (Euterpe edulis Mart.) intake in humans: an integrative review of clinical trials. Nutr Rev 2021; 79:1375-1391. [PMID: 33555024 DOI: 10.1093/nutrit/nuab002] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022] Open
Abstract
Açaí (E. oleracea) and juçara (E. edulis) are berries considered a source of bioactive compounds, especially anthocyanins and unsaturated fatty acids, with recognized health-promoting activities. An integrative review was conducted to identify available clinical trials that evaluated the effects of açaí and juçara intake on the human organism. Science Direct and Medline databases were searched. Human studies that evaluated any biological activities after açaí and juçara intake were included in this review. Twenty-three clinical trials were identified up to April 12, 2020. Studies evaluated the biological effects of açaí (n = 17), juçara (n = 5), or both berries simultaneously (n = 1). The results of these trials suggest both types of berries may contribute to improved antioxidant defense and to attenuating metabolic stress and inflammation. However, considerable heterogeneity was observed among trials, and few studies explored the bioactive compounds of the food matrix provided in the interventions. More clinical trials are encouraged to strengthen the current evidence on human biological outcomes, including comparative analysis between these berries.
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Affiliation(s)
- Sheyla de L Baptista
- S. de L. Baptista, C.L.K. Copetti, A.L. Cardoso, and P.F. Di Pietro are with the Nutrition Post-Graduate Program, Federal University of Santa Catarina, Florianopolis, Santa Catarina, Brazil
| | - Cândice L K Copetti
- S. de L. Baptista, C.L.K. Copetti, A.L. Cardoso, and P.F. Di Pietro are with the Nutrition Post-Graduate Program, Federal University of Santa Catarina, Florianopolis, Santa Catarina, Brazil
| | - Alyne L Cardoso
- S. de L. Baptista, C.L.K. Copetti, A.L. Cardoso, and P.F. Di Pietro are with the Nutrition Post-Graduate Program, Federal University of Santa Catarina, Florianopolis, Santa Catarina, Brazil
| | - Patricia F Di Pietro
- S. de L. Baptista, C.L.K. Copetti, A.L. Cardoso, and P.F. Di Pietro are with the Nutrition Post-Graduate Program, Federal University of Santa Catarina, Florianopolis, Santa Catarina, Brazil
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Ibrahim H, Aoussar N, Mhand RA, Rhallabi N, Oili AD, Mellouki F. In vitro antioxidant and antistaphylococcal properties of leaf extracts of Ocotea comorensis Kosterm (Lauraceae). BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY 2021. [DOI: 10.1016/j.bcab.2020.101892] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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33
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Silva LDD, Sari R, Diedrich C, Pereira C, Lima VAD, Oldoni TLC, Perin EC, Carpes ST. Extraction, characterization and antioxidant properties of phenolic compounds in açaí juçara (Euterpe edulis Mart.) from Atlantic Forest. BRAZILIAN JOURNAL OF FOOD TECHNOLOGY 2021. [DOI: 10.1590/1981-6723.19320] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Abstract The açaí is a popular Brazilian fruit, however, already part of the world's healthy eating habits owing to its antioxidant properties. The study aimed to determine the effect of solvent in extracting phenolic compounds with antioxidant potential in açaí juçara (Euterpe edulis Mart.) using a Completely Randomized Design (CRD). The phenolic compound profile was quantified by High-Performance Liquid Chromatography (HPLC), and the data set was analyzed by Principal Component Analysis (PCA). The PCA was applied to evidence the relationships between the concentration of phenolic compounds and the solvents. Furthermore, the antioxidant activity was also determined by 2,2’-diphenyl-1-picrylhydrazyl (DPPH), 2,2’-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS), and Ferric Reducing Antioxidant Power (FRAP) methods. The solvent ethanol: water 70% was more efficient in extracting phenolic compounds with high antioxidant activity. In this extract, salicylic acid was found in high concentrations as well as catechin, epicatechin, and coumaric acid. Based on a consensus that phenolic compounds are associated with the most powerful antioxidant activities of fruits, the “açaí juçara” from the Atlantic Forest is a potential source of polyphenols. They could be used as natural antioxidants for application in the food and pharmaceutical industry in order to substitute the synthetic antioxidants.
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Affiliation(s)
| | - Rafael Sari
- Universidade Tecnológica Federal do Paraná, Brasil
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Rezende YRRS, Nogueira JP, Silva TOM, Barros RGC, Oliveira CSD, Cunha GC, Gualberto NC, Rajan M, Narain N. Enzymatic and ultrasonic-assisted pretreatment in the extraction of bioactive compounds from Monguba (Pachira aquatic Aubl) leaf, bark and seed. Food Res Int 2020; 140:109869. [PMID: 33648187 DOI: 10.1016/j.foodres.2020.109869] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/09/2020] [Revised: 10/29/2020] [Accepted: 10/30/2020] [Indexed: 11/30/2022]
Abstract
The present study aims to characterize leaf, bark and seed of monguba in terms of their physicochemical and bioactive composition, and to determine total phenolic compounds (TPC) and total flavonoids (TF), well as their antioxidant activities (AA), of three organic solvent extracts with and without enzyme pretreatment by ultrasonic assisted extraction. Physicochemical composition was measured by pH, total titratable acidity, total soluble solids, moisture, ashes, lipids, crude protein, raw fiber, total carbohydrates, and water activity as well as, phytochemical composition analysis constituted of sugars, condensed (CT) and hydrolysable tannins (HT), carotenoids, total anthocyanins (TA), and organic acids contents. TPC and TF contents, and UHPLC/PDA/QDa flavonoids and phenolic acids quantification were performed for the solvent extracts. Antioxidant activity was determined by radical scavenging capacity assays (ABTS, DPPH, and ORAC), and reducing power assay (FRAP). Results showed that the leaf stood out with higher concentrations of ash, HT, TA and carotenoids; the bark with higher concentrations of raw fiber, total carbohydrates and organic acids (tartaric, quinic and 3.4-dihydroxybenzoic acids); in contrast, the seeds showed high concentrations of lipids, crude protein, sugars (fructose and sucrose), CT, and high values in all AA. The solvents significantly influenced the extraction of TPC and TF, highlighting ethanol. In general, the enzymatic treatments empowered the phenolic extraction and AA. The monguba seed extracts showed higher concentrations of hydroxycinnamic acids (chlorogenic acid, mainly), and flavanols (catechin and epicatechin), whereas the leaf extracts, flavanones (narigenin), flavonols (rutin, mainly) and flavones (acacetin). The bark extracts stood out for the presence of vanillin. The monguba seed extract can be used in functional foods production.
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Affiliation(s)
| | - Juliete Pedreira Nogueira
- Laboratory of Flavor and Chromatographic Analysis, PROCTA, Federal University of Sergipe, 49100-000 São Cristóvão - SE, Brazil
| | - Taís Oliveira Matos Silva
- Laboratory of Flavor and Chromatographic Analysis, PROCTA, Federal University of Sergipe, 49100-000 São Cristóvão - SE, Brazil
| | - Romy Gleyse Chagas Barros
- Laboratory of Flavor and Chromatographic Analysis, PROCTA, Federal University of Sergipe, 49100-000 São Cristóvão - SE, Brazil
| | - Christean Santos de Oliveira
- Laboratory of Flavor and Chromatographic Analysis, PROCTA, Federal University of Sergipe, 49100-000 São Cristóvão - SE, Brazil
| | - Graziele Costa Cunha
- Laboratory of Studies of Natural Organic Matter, Federal University of Sergipe, 49100-000 São Cristóvão - SE, Brazil
| | - Nayjara Carvalho Gualberto
- Laboratory of Flavor and Chromatographic Analysis, PROCTA, Federal University of Sergipe, 49100-000 São Cristóvão - SE, Brazil
| | - Murugan Rajan
- Laboratory of Flavor and Chromatographic Analysis, PROCTA, Federal University of Sergipe, 49100-000 São Cristóvão - SE, Brazil
| | - Narendra Narain
- Laboratory of Flavor and Chromatographic Analysis, PROCTA, Federal University of Sergipe, 49100-000 São Cristóvão - SE, Brazil.
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da Câmara Rocha J, da Silva Araújo J, de Paiva WKV, Ribeiro ESS, de Araújo Padilha CE, de Assis CF, dos Santos ES, de Macêdo GR, de Sousa Junior FC. Yellow mombin pulp residue valorization for pectinases production by Aspergillus niger IOC 4003 and its application in juice clarification. BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY 2020. [DOI: 10.1016/j.bcab.2020.101876] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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Coatings with chitosan and phenolic-rich extract from acerola (Malpighia emarginata D.C.) or jabuticaba (Plinia jaboticaba (Vell.) Berg) processing by-product to control rot caused by Lasiodiplodia spp. in papaya (Carica papaya L.) fruit. Int J Food Microbiol 2020; 331:108694. [DOI: 10.1016/j.ijfoodmicro.2020.108694] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2020] [Revised: 05/07/2020] [Accepted: 05/27/2020] [Indexed: 01/24/2023]
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Fatima A, Safdar N, Moin B, Yasmin A. Alkenes, fatty acids and phenols augment bioactivities of organic crops. FOOD BIOSCI 2020. [DOI: 10.1016/j.fbio.2020.100737] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Brito TBN, R S Lima L, B Santos MC, A Moreira RF, Cameron LC, C Fai AE, S L Ferreira M. Antimicrobial, antioxidant, volatile and phenolic profiles of cabbage-stalk and pineapple-crown flour revealed by GC-MS and UPLC-MS E. Food Chem 2020; 339:127882. [PMID: 32889131 DOI: 10.1016/j.foodchem.2020.127882] [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: 03/06/2020] [Revised: 07/21/2020] [Accepted: 08/16/2020] [Indexed: 12/19/2022]
Abstract
Unconventional parts of vegetables represent a rich source of health-promoting phytochemicals. The phenolic profile of cabbage-stalk flour (CSF), pineapple-crown flour (PCF), and their essential oils were characterized via UPLC-ESI-QTOF-MSE and GC-FID/MS. Antimicrobial activity was tested against five strains, and antioxidant activities were determined in free and bound extracts. Globally, 177 phenolics were tentatively identified in PCF (major p-coumaric acid, ferulic acid, and 4-hydroxybenzaldehyde) and 56 in CSF (major chlorogenicacid, quercetin 3-O-glucuronide, and p-coumaric acid). PCF exhibited a distinguished profile (lignans, stilbenes) and antioxidant capacity, especially in bound extracts (1.3 g GAE.100 g-1; 0.6 g catechin eq.100 g-1; DPPH: 244.7; ABTS: 467.8; FRAP: 762.6 µg TE.g-1, ORAC: 40.9 mg TE.g-1). The main classes of volatile compounds were fatty acids, their esters, and terpenes in CSF (30) and PCF (41). A comprehensive metabolomic approach revealed CSF and PCF as a promising source of PC, showing great antioxidant and discrete antimicrobial activities.
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Affiliation(s)
- T B N Brito
- Food and Nutrition Graduate Program (PPGAN), Federal University of State of Rio de Janeiro (UNIRIO), Rio de Janeiro, Brazil
| | - L R S Lima
- Food and Nutrition Graduate Program (PPGAN), Federal University of State of Rio de Janeiro (UNIRIO), Rio de Janeiro, Brazil
| | - M C B Santos
- Food and Nutrition Graduate Program (PPGAN), Federal University of State of Rio de Janeiro (UNIRIO), Rio de Janeiro, Brazil
| | - R F A Moreira
- Food and Nutrition Graduate Program (PPGAN), Federal University of State of Rio de Janeiro (UNIRIO), Rio de Janeiro, Brazil
| | - L C Cameron
- Laboratory of Protein Biochemistry, Center of Innovation in Mass Spectrometry, UNIRIO, Rio de Janeiro, Brazil
| | - A E C Fai
- Food and Nutrition Graduate Program (PPGAN), Federal University of State of Rio de Janeiro (UNIRIO), Rio de Janeiro, Brazil; Department of Basic and Experimental Nutrition, Nutrition Institute, University of State of Rio de Janeiro (UERJ), Rio de Janeiro, Brazil
| | - M S L Ferreira
- Food and Nutrition Graduate Program (PPGAN), Federal University of State of Rio de Janeiro (UNIRIO), Rio de Janeiro, Brazil; Laboratory of Protein Biochemistry, Center of Innovation in Mass Spectrometry, UNIRIO, Rio de Janeiro, Brazil.
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Zeb A. Concept, mechanism, and applications of phenolic antioxidants in foods. J Food Biochem 2020; 44:e13394. [PMID: 32691460 DOI: 10.1111/jfbc.13394] [Citation(s) in RCA: 186] [Impact Index Per Article: 46.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2020] [Revised: 06/08/2020] [Accepted: 07/03/2020] [Indexed: 12/21/2022]
Abstract
In this review, the concept of phenolic antioxidants, mechanisms of action, and applications have been reviewed. Phenolic compounds (PCs) acts as an antioxidant by reacting with a variety of free radicals. The mechanism of antioxidant actions involved either by hydrogen atom transfer, transfer of a single electron, sequential proton loss electron transfer, and chelation of transition metals. In foods, the PCs act as antioxidants which are measured with several in vitro spectroscopic methods. The PCs have been found in milk and a wide range of dairy products with sole purposes of color, taste, storage stability, and quality enhancement. The role of PCs in three types of food additives, that is, antimicrobial, antioxidant, and flavoring agents have been critically reviewed. The literature revealed that PCs present in a variety of foods possess several health benefits such as antibacterial, antihyperlipidemic, anticancer, antioxidants, cardioprotective, neuroprotective, and antidiabetic properties. PRACTICAL APPLICATIONS: Phenolic compounds are strong antioxidants and are safer than synthetic antioxidants. The wide occurrence in plant foods warranted continuous review applications. This review, therefore, presented an updated comprehensive overview of the concept, mechanism, and applications of phenolic antioxidants in foods.
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Affiliation(s)
- Alam Zeb
- Department of Biochemistry, University of Malakand, Chakdara, Khyber Pakhtunkhwa, Pakistan
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Evaluation of the Extraction Temperature Influence on Polyphenolic Profiles of Vine-Canes ( Vitis vinifera) Subcritical Water Extracts. Foods 2020; 9:foods9070872. [PMID: 32635200 PMCID: PMC7404767 DOI: 10.3390/foods9070872] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/28/2020] [Revised: 06/26/2020] [Accepted: 07/01/2020] [Indexed: 01/21/2023] Open
Abstract
This work focused on evaluating the possibility of using vineyard pruning wastes from two Portuguese Vitis vinifera varieties; Touriga Nacional (TN) and Tinta Roriz (TR), as new potential ingredients for the nutraceutical industry. An environmentally friendly extraction technique; namely subcritical-water extraction (SWE), was employed. The overall results indicate that phenolic acids were the major class of compounds quantified; being gallic acid the principal one. The highest value for total phenolic content (TPC) was obtained for the TR extract at 250 °C (181 ± 12 mg GAE/g dw). In terms of antioxidant activity; the DPPH values for the extracts obtained at 250 °C were approximately 4-fold higher than the ones obtained at 125 °C; with TR extract presenting the highest value (203 ± 22 mg TE/g dw). Thus, the TR extract obtained through SWE at 250 °C was selected to evaluate the scavenging activity and the in vitro effects on cells due to the best results achieved in the previous assays. This extract presented the ability to scavenge reactive oxygen species (O2●-, HOCl and ROO●). No adverse effects were observed in HFF-1 viability after exposure to extract concentrations below 100 μg/mL. This work demonstrated that vine-canes extracts could be a potential ingredient to nutraceutical industry
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Dorosh O, Moreira MM, Rodrigues F, Peixoto AF, Freire C, Morais S, Delerue-Matos C. Vine-Canes Valorisation: Ultrasound-Assisted Extraction from Lab to Pilot Scale. Molecules 2020; 25:molecules25071739. [PMID: 32290053 PMCID: PMC7181219 DOI: 10.3390/molecules25071739] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2020] [Revised: 04/06/2020] [Accepted: 04/08/2020] [Indexed: 11/16/2022] Open
Abstract
Wine production generates large amounts of vine-canes, a devalued by-product that could be used for the recovery of bioactive compounds. In this work, two vine-canes varieties, namely Touriga Nacional (TN) and Tinta Roriz (TR), were submitted to different ultrasound-assisted extraction (UAE) conditions. The highest phenolic and flavonoid content was observed for TR extract obtained at lab-scale without an ice bath and pilot-scale after 60 min of extraction (32.6 ± 2.1 and 26.0 ± 1.5 mg gallic acid equivalent/g dry weight (dw) and 9.5 ± 0.6 and 8.3 ± 0.8 mg epicatechin equivalents/g dw, respectively). Further, all extracts demonstrated a high antioxidant activity to scavenge DPPH free radicals with the best value reached by TR at the lab-scale without an ice bath after 30 min and pilot-scale extraction after 60 min (34.2 ± 2.4 and 33.4 ± 2.1 mg trolox equivalents/g dw, respectively). Extracts phenolic composition were also evaluated by HPLC, demonstrating that resveratrol, myricetin and catechin were the main compounds. According to our knowledge, this is the first time that a pilot scale of UAE of phenolic compounds from vine-canes was performed. This paper represents an important step to the use of UAE as an industrial process to recover bioactive compounds.
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Affiliation(s)
- Olena Dorosh
- REQUIMTE/LAQV, Instituto Superior de Engenharia do Instituto Politécnico do Porto, Rua Dr. António Bernardino de Almeida, 431, 4249-015 Porto, Portugal; (O.D.); (F.R.); (S.M.); (C.D.-M.)
| | - Manuela M. Moreira
- REQUIMTE/LAQV, Instituto Superior de Engenharia do Instituto Politécnico do Porto, Rua Dr. António Bernardino de Almeida, 431, 4249-015 Porto, Portugal; (O.D.); (F.R.); (S.M.); (C.D.-M.)
- Correspondence: ; Tel.: +351-228340500
| | - Francisca Rodrigues
- REQUIMTE/LAQV, Instituto Superior de Engenharia do Instituto Politécnico do Porto, Rua Dr. António Bernardino de Almeida, 431, 4249-015 Porto, Portugal; (O.D.); (F.R.); (S.M.); (C.D.-M.)
| | - Andreia F. Peixoto
- REQUIMTE/LAQV, Departamento. de Química e Bioquímica, Faculdade de Ciências, Universidade do Porto, Rua do Campo Alegre s/n, 4169-007 Porto, Portugal; (A.F.P.); (C.F.)
| | - Cristina Freire
- REQUIMTE/LAQV, Departamento. de Química e Bioquímica, Faculdade de Ciências, Universidade do Porto, Rua do Campo Alegre s/n, 4169-007 Porto, Portugal; (A.F.P.); (C.F.)
| | - Simone Morais
- REQUIMTE/LAQV, Instituto Superior de Engenharia do Instituto Politécnico do Porto, Rua Dr. António Bernardino de Almeida, 431, 4249-015 Porto, Portugal; (O.D.); (F.R.); (S.M.); (C.D.-M.)
| | - Cristina Delerue-Matos
- REQUIMTE/LAQV, Instituto Superior de Engenharia do Instituto Politécnico do Porto, Rua Dr. António Bernardino de Almeida, 431, 4249-015 Porto, Portugal; (O.D.); (F.R.); (S.M.); (C.D.-M.)
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Fractionation of Protein Hydrolysates of Fish Waste Using Membrane Ultrafiltration: Investigation of Antibacterial and Antioxidant Activities. Probiotics Antimicrob Proteins 2020; 11:1015-1022. [PMID: 30415461 DOI: 10.1007/s12602-018-9483-y] [Citation(s) in RCA: 43] [Impact Index Per Article: 10.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Abstract
In this study, yellowfin tuna (Thunnus albacores) viscera were hydrolyzed with protamex to obtain hydrolysate that is separated by a membrane ultrafiltration into four molecular size fractions (< 3, 3-10, 10-30, and 30 kDa <). Antibacterial and antioxidant properties of the resulting hydrolysates and membrane fractions were characterized, and results showed that the lowermost molecular weight fraction (< 3 kDa) had significantly the highest (P < 0.05) percentage of bacteria inhibition against Gram-positive (Listeria and Staphylococcus) and Gram-negative (E. coli and Pseudomonas) pathogenic and fish spoilage-associated microorganisms and scavenging activity against DPPH and ABTS radical and ferric reducing antioxidant power among the fractionated enzymatic hydrolysates. These results suggest that the protein hydrolysate derived from yellowfin tuna by-products and its peptide fractions could be used as an antimicrobial and antioxidant ingredient in both nutraceutical applications and functional food.
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Pimenta do Nascimento T, Barros Santos MC, Pimentel de Abreu J, Lengruber Gonçalves Teixeira de Almeida I, Barreto da Silva Feijó M, Junger Teodoro A, Simões Larraz Ferreira M, Cameron LC, Bello Koblitz MG. Effects of cooking on the phytochemical profile of breadfruit as revealed by high-resolution UPLC-MS E. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:1962-1970. [PMID: 31846074 DOI: 10.1002/jsfa.10209] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/27/2019] [Revised: 09/11/2019] [Accepted: 12/17/2019] [Indexed: 06/10/2023]
Abstract
BACKGROUND This study evaluated the impact of cooking on the profile of bioactive compounds in unripe breadfruit. To this end, the accessibility of bioactive compounds by various solvents was assessed through total phenolic content and antioxidant capacity analyses. The most efficient solvent was applied to extract the metabolites, which were evaluated by ultra-performance liquid chromatography coupled with high-resolution quadrupole time-of-flight mass spectrometry in MSE mode. RESULTS Cooked and raw breadfruit presented total phenolic content and antioxidant capacities in almost all extracts, and pure water proved to be the best extractor. Globally, 146 bioactive compounds have been identified for both raw and cooked fruits' aqueous extracts. Most of these compounds were stable to the heat treatment applied (121 °C/10 min). However, results revealed that 22 metabolites contributed to significantly distinguishing the raw from the cooked samples. Among those, 15 compounds, such as pyrogallol, 1-acetoxypinoresinol, and scopolin, evidenced higher relative abundance in the cooked extracts. On the other hand, only seven metabolites, such as 4-hydroxyhippuric acid, epicatechin, and leptodactylone, decreased post-heating. CONCLUSIONS Cooking promoted little alteration in the bioactive compounds profile of immature breadfruit and thus appears to be an exploitation alternative for this perishable fruit, which seems to be a source of a large range of bioactive compounds. © 2019 Society of Chemical Industry.
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Affiliation(s)
- Talita Pimenta do Nascimento
- Center of Nutritional Biochemistry, Food and Nutrition Graduate Program (PPGAN), Federal University of State of Rio de Janeiro (UNIRIO), Rio de Janeiro, Brazil
| | - Millena Cristina Barros Santos
- Center of Nutritional Biochemistry, Food and Nutrition Graduate Program (PPGAN), Federal University of State of Rio de Janeiro (UNIRIO), Rio de Janeiro, Brazil
| | - Joel Pimentel de Abreu
- Center of Nutritional Biochemistry, Food and Nutrition Graduate Program (PPGAN), Federal University of State of Rio de Janeiro (UNIRIO), Rio de Janeiro, Brazil
| | | | | | - Anderson Junger Teodoro
- Center of Nutritional Biochemistry, Food and Nutrition Graduate Program (PPGAN), Federal University of State of Rio de Janeiro (UNIRIO), Rio de Janeiro, Brazil
| | - Mariana Simões Larraz Ferreira
- Center of Nutritional Biochemistry, Food and Nutrition Graduate Program (PPGAN), Federal University of State of Rio de Janeiro (UNIRIO), Rio de Janeiro, Brazil
- Laboratory of Protein Biochemistry, Center of Innovation in Mass Spectrometry, UNIRIO, Rio de Janeiro, Brazil
| | - Luiz Claudio Cameron
- Laboratory of Protein Biochemistry, Center of Innovation in Mass Spectrometry, UNIRIO, Rio de Janeiro, Brazil
| | - Maria Gabriela Bello Koblitz
- Center of Nutritional Biochemistry, Food and Nutrition Graduate Program (PPGAN), Federal University of State of Rio de Janeiro (UNIRIO), Rio de Janeiro, Brazil
- Laboratory of Protein Biochemistry, Center of Innovation in Mass Spectrometry, UNIRIO, Rio de Janeiro, Brazil
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Zhang Y, Yu L, Jin W, Li C, Wang Y, Wan H, Yang J. Simultaneous Optimization of the Ultrasonic Extraction Method and Determination of the Antioxidant Activities of Hydroxysafflor Yellow A and Anhydrosafflor Yellow B from Safflower Using a Response Surface Methodology. Molecules 2020; 25:molecules25051226. [PMID: 32182800 PMCID: PMC7179454 DOI: 10.3390/molecules25051226] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2020] [Revised: 02/29/2020] [Accepted: 03/04/2020] [Indexed: 12/01/2022] Open
Abstract
An evaluation of the ultrasonic extraction process and the antioxidant activities of hydroxysafflor yellow A (HSYA) and anhydrosafflor yellow B (AHSYB) from safflower are presented herein. Using response surface methodology (RSM), based on a four-factor-three-level Box–Behnken design (BBD), the extraction parameters, namely, temperature, extraction time, solvent-to-material ratio, and extraction power, were optimized for maximizing the yields of HSYA and AHSYB. The maximum yield was obtained at a temperature of 66 °C with an extraction time of 36 min, solvent-to-material ratio of 16 mL/g, and the extraction power of 150 W, which was adjusted according to the actual conditions. The HSYA and AHSYB contents were determined using high performance liquid chromatography (HPLC). The yield and the comprehensive evaluation value of HSYA and AHSYB were calculated. The antioxidant activities of the extracts were determined using a ferric reducing antioxidant power (FRAP) kit and 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity. The results suggested that the safflower extracts possessed obvious ferric reducing and DPPH radical scavenging activities. The antioxidant activity increased with increasing concentration. The results suggested that optimizing the conditions of ultrasonic extraction using RSM can significantly increase the yields of HSYA and AHSYB from safflower. The safflower extracts showed better antioxidant activity. This study can encourage future research on cardiovascular and cerebrovascular diseases.
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Affiliation(s)
- Yangyang Zhang
- College of Life Science, Zhejiang Chinese Medical University, Hangzhou 310053, Zhejiang, China; (Y.Z.); (L.Y.); (C.L.); (Y.W.)
| | - Li Yu
- College of Life Science, Zhejiang Chinese Medical University, Hangzhou 310053, Zhejiang, China; (Y.Z.); (L.Y.); (C.L.); (Y.W.)
| | - Weifeng Jin
- College of Pharmaceutical Science, Zhejiang Chinese Medical University, Hangzhou 310053, Zhejiang, China;
| | - Chang Li
- College of Life Science, Zhejiang Chinese Medical University, Hangzhou 310053, Zhejiang, China; (Y.Z.); (L.Y.); (C.L.); (Y.W.)
| | - Yu Wang
- College of Life Science, Zhejiang Chinese Medical University, Hangzhou 310053, Zhejiang, China; (Y.Z.); (L.Y.); (C.L.); (Y.W.)
| | - Haitong Wan
- College of Life Science, Zhejiang Chinese Medical University, Hangzhou 310053, Zhejiang, China; (Y.Z.); (L.Y.); (C.L.); (Y.W.)
- Correspondence: (H.W.); (J.Y.)
| | - Jiehong Yang
- College of Basic Medical Sciences, Zhejiang Chinese Medical University, Hangzhou 310053, Zhejiang, China
- Correspondence: (H.W.); (J.Y.)
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Kim G, Gan RY, Zhang D, Farha AK, Habimana O, Mavumengwana V, Li HB, Wang XH, Corke H. Large-Scale Screening of 239 Traditional Chinese Medicinal Plant Extracts for Their Antibacterial Activities against Multidrug-Resistant Staphylococcus aureus and Cytotoxic Activities. Pathogens 2020; 9:E185. [PMID: 32143422 PMCID: PMC7157549 DOI: 10.3390/pathogens9030185] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2020] [Revised: 02/28/2020] [Accepted: 02/29/2020] [Indexed: 01/10/2023] Open
Abstract
Novel alternative antibacterial compounds have been persistently explored from plants as natural sources to overcome antibiotic resistance leading to serious foodborne bacterial illnesses. In this study, the ethanolic extracts from 239 traditional Chinese medicinal plants (TCMP)' materials were screened to discover promising candidates that have strong antibacterial properties against multidrug-resistant Staphylococcus (S.) aureus and low cytotoxicity. The results revealed that 74 extracts exhibited good antibacterial activities (diameter of inhibition zone (DIZ) ≥ 15 mm). Furthermore, 18 extracts (DIZ ≥ 20 mm) were determined their minimum inhibitory concentrations (MIC) and minimum bactericide concentrations (MBC), ranging from 0.1 to 12.5 mg/mL and 0.78 to 25 mg/mL, respectively. In addition, most of the 18 extracts showed relatively low cytotoxicity (a median lethal concentration (LC50) >100 µg/mL). The 18 extracts were further determined to estimate possible correlation of their phenolic contents with antibacterial activity, and the results did not show any significant correlation. In conclusion, this study selected out some promising antibacterial TCMP extracts with low cytotoxicity, including Rhus chinensis Mill., Ilex rotunda Thunb., Leontice kiangnanensis P.L.Chiu, Oroxylum indicum Vent., Isatis tinctorial L., Terminalia chebula Retz., Acacia catechu (L.f.) Willd., Spatholobus suberectus Dunn, Rabdosia rubescens (Hemsl.) H.Hara, Salvia miltiorrhiza Bunge, Fraxinus fallax Lingelsh, Coptis chinensis Franch., Agrimonia Pilosa Ledeb., and Phellodendron chinense C.K.Schneid.
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Affiliation(s)
- Gowoon Kim
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China; (G.K.); (D.Z.); (A.K.F.)
| | - Ren-You Gan
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China; (G.K.); (D.Z.); (A.K.F.)
- Research Center for Plants and Human Health, Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, Chengdu 610213, China
| | - Dan Zhang
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China; (G.K.); (D.Z.); (A.K.F.)
| | - Arakkaveettil Kabeer Farha
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China; (G.K.); (D.Z.); (A.K.F.)
| | - Olivier Habimana
- School of Biological Sciences, The University of Hong Kong, Hong Kong 999077, China;
| | - Vuyo Mavumengwana
- DST/NRF Centre of Excellence for Biomedical Tuberculosis Research, US/SAMRC Centre for Tuberculosis Research, Division of Molecular Biology and Human Genetics, Department of Biomedical Sciences, Faculty of Medicine and Health Sciences, Stellenbosch University, Cape Town 8000, South Africa;
| | - Hua-Bin Li
- Guangdong Provincial Key Laboratory of Food, Nutrition and Health, Department of Nutrition, School of Public Health, Sun Yat-Sen University, Guangzhou 510080, China;
| | - Xiao-Hong Wang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China;
| | - Harold Corke
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China; (G.K.); (D.Z.); (A.K.F.)
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Influence of Cryoconcentration on Quality Attributes of Apple Juice (Malus Domestica cv. Red Fuji). APPLIED SCIENCES-BASEL 2020. [DOI: 10.3390/app10030959] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
Abstract
Apple juice was subjected to centrifugal block cryoconcentration (CBCC) for three cycles and their effect on the physicochemical properties, bioactive compounds, antioxidant activity, volatile profile, and sensory analysis was investigated. In the final cycle, the solutes were approximately four-fold of the initial condition (≈14 °Brix) and the color (ΔE* ≈ 25.0) was darker than the fresh juice, with bioactive compound concentration values close to 819 mg GAE/100 g d.m., 248 and 345 mg CEQ/100 g d.m. for total polyphenol, flavonoid, and flavanol content, respectively, equivalent to a retention of over 60%. DPPH and FRAP assays presented high antioxidant activities, with values of approximately 1803 μmol TE/100 g d.m. and 2936 μmol TE/100 g d.m, respectively. The cryoconcentrate showed a similar aromatic profile to the fresh juice, with 29 and 28 volatile compounds identified, respectively. The centrifugal force allowed to obtain excellent process parameters, with 73%, 0.87 (kg/kg), and 85% for efficiency, solute yield, and percentage of concentrate, respectively. Sensory evaluation shows that the odor, aroma, and flavor of fresh sample were remained in the reconstituted cryoconcentrate sample, with good qualifications (four points in a five-score hedonic scale) by trained panelists. Therefore, CBCC can preserve important quality attributes from apple juice.
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de Jesus ALT, Cristianini M, Dos Santos NM, Maróstica Júnior MR. Effects of high hydrostatic pressure on the microbial inactivation and extraction of bioactive compounds from açaí (Euterpe oleracea Martius) pulp. Food Res Int 2019; 130:108856. [PMID: 32156341 DOI: 10.1016/j.foodres.2019.108856] [Citation(s) in RCA: 25] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/11/2018] [Revised: 11/19/2019] [Accepted: 11/20/2019] [Indexed: 11/18/2022]
Abstract
The aim of this study was to investigate the effects of high hydrostatic pressure (HHP) on the inactivation of Lactobacillus fructivorans, on the inactivation of Alicyclobacillus acidoterrestris spores and on the extraction of anthocyanins and total phenolics from açaí pulp. The tested conditions comprised pressures of 400-600 MPa, treatment times of 5-15 min, and temperatures of 25 °C and 65 °C. Results were compared to those of conventional thermal treatments (85 °C/1 min). Regarding A. acidoterrestris spores, applying HHP for 13.5 min, resulted in a value of four-decimal reduction. L. fructivorans presented considerable sensitivity to HHP treatment, achieving inactivation rates above 6.7 log cycles at process conditions at 600 MPa and 65 °C for 5 min. All samples of açaí pulp processed showed absence of thermotolerant coliforms during the 28 days of refrigerated storage (shelf life study). The açaí pulps processed by HHP (600 MPa/5 min/25 °C) had anthocyanin extraction increased by 37% on average. In contrast, conventional thermal treatment reduced anthocyanin content by 16.3%. For phenolic compounds, the process at 600 MPa/5 min/65 °C increases extraction by 10.25%. A combination of HHP treatment and moderate heat (65 °C) was shown to be an alternative to thermal pasteurization, leading to microbiologically safe products while preserving functional compounds.
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Affiliation(s)
- Ana Laura Tibério de Jesus
- Department of Food Engineering, Sorocaba Engineering College (FACENS), Senador José Ermínio de Moraes Road, 1425, 18085-784 Sorocaba, SP, Brazil.
| | - Marcelo Cristianini
- Department of Food Technology (DTA), School of Food Engineering (FEA), University of Campinas (UNICAMP), Monteiro Lobato, 80. PO Box 6121, 13083-862 Campinas, SP, Brazil.
| | - Nathalia Medina Dos Santos
- Department of Food and Nutrition (DEPAN), School of Food Engineering (FEA), University of Campinas (UNICAMP), Monteiro Lobato, 80. PO Box 6121, 13083-862 Campinas, SP, Brazil
| | - Mário Roberto Maróstica Júnior
- Department of Food and Nutrition (DEPAN), School of Food Engineering (FEA), University of Campinas (UNICAMP), Monteiro Lobato, 80. PO Box 6121, 13083-862 Campinas, SP, Brazil
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Mota MD, Costa RYS, Guedes AAS, Silva LCRCE, Chinalia FA. Guava-fruit extract can improve the UV-protection efficiency of synthetic filters in sun cream formulations. JOURNAL OF PHOTOCHEMISTRY AND PHOTOBIOLOGY B-BIOLOGY 2019; 201:111639. [DOI: 10.1016/j.jphotobiol.2019.111639] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/12/2019] [Revised: 08/12/2019] [Accepted: 09/23/2019] [Indexed: 10/25/2022]
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Teixeira N, Melo JC, Batista LF, Paula-Souza J, Fronza P, Brandão MG. Edible fruits from Brazilian biodiversity: A review on their sensorial characteristics versus bioactivity as tool to select research. Food Res Int 2019; 119:325-348. [DOI: 10.1016/j.foodres.2019.01.058] [Citation(s) in RCA: 43] [Impact Index Per Article: 8.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/21/2018] [Revised: 01/21/2019] [Accepted: 01/23/2019] [Indexed: 12/24/2022]
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50
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Sireswar S, Ghosh I, Dey K, Behera L, Reza M, DAS SS, Dey G. Evaluation of Probiotic-Beverage Matrix Interaction for Efficient Control of Enterobacter aerogenes and Staphylococcus aureus. J Food Prot 2019; 82:669-676. [PMID: 30917038 DOI: 10.4315/0362-028x.jfp-18-492] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
HIGHLIGHTS L. rhamnosus GG in sea buckthorn matrix inhibited E. aerogenes and S. aureus. L. rhamnosus GG was more efficient in sea buckthorn than in apple matrix. Enhanced protection in sea buckthorn matrix may be due to higher phenolic content. WPC and the probiotic increased the pseudoplasticity of the juice matrices.
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Affiliation(s)
- Srijita Sireswar
- 1 School of Biotechnology, Kalinga Institute of Industrial Technology, Patia, Bhubaneswar, Odisha 751024, India
| | - Ishita Ghosh
- 1 School of Biotechnology, Kalinga Institute of Industrial Technology, Patia, Bhubaneswar, Odisha 751024, India
| | - Kinjoll Dey
- 1 School of Biotechnology, Kalinga Institute of Industrial Technology, Patia, Bhubaneswar, Odisha 751024, India
| | - Lalatendu Behera
- 1 School of Biotechnology, Kalinga Institute of Industrial Technology, Patia, Bhubaneswar, Odisha 751024, India
| | - Motahar Reza
- 2 National Institute of Science and Technology, Palur Hills, Brahmapur, Odisha 761008, India
| | | | - Gargi Dey
- 1 School of Biotechnology, Kalinga Institute of Industrial Technology, Patia, Bhubaneswar, Odisha 751024, India
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