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Regolo L, Giampieri F, Battino M, Armas Diaz Y, Mezzetti B, Elexpuru-Zabaleta M, Mazas C, Tutusaus K, Mazzoni L. From by-products to new application opportunities: the enhancement of the leaves deriving from the fruit plants for new potential healthy products. Front Nutr 2024; 11:1083759. [PMID: 38895662 PMCID: PMC11184148 DOI: 10.3389/fnut.2024.1083759] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2022] [Accepted: 05/03/2024] [Indexed: 06/21/2024] Open
Abstract
In the last decades, the world population and demand for any kind of product have grown exponentially. The rhythm of production to satisfy the request of the population has become unsustainable and the concept of the linear economy, introduced after the Industrial Revolution, has been replaced by a new economic approach, the circular economy. In this new economic model, the concept of "the end of life" is substituted by the concept of restoration, providing a new life to many industrial wastes. Leaves are a by-product of several agricultural cultivations. In recent years, the scientific interest regarding leaf biochemical composition grew, recording that plant leaves may be considered an alternative source of bioactive substances. Plant leaves' main bioactive compounds are similar to those in fruits, i.e., phenolic acids and esters, flavonols, anthocyanins, and procyanidins. Bioactive compounds can positively influence human health; in fact, it is no coincidence that the leaves were used by our ancestors as a natural remedy for various pathological conditions. Therefore, leaves can be exploited to manufacture many products in food (e.g., being incorporated in food formulations as natural antioxidants, or used to create edible coatings or films for food packaging), cosmetic and pharmaceutical industries (e.g., promising ingredients in anti-aging cosmetics such as oils, serums, dermatological creams, bath gels, and other products). This review focuses on the leaves' main bioactive compounds and their beneficial health effects, indicating their applications until today to enhance them as a harvesting by-product and highlight their possible reuse for new potential healthy products.
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Affiliation(s)
- Lucia Regolo
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali – Università Politecnica delle Marche, Ancona, Italy
| | - Francesca Giampieri
- Research Group on Foods, Nutritional Biochemistry and Health, Universidad Europea del Atlántico, Santander, Spain
- Department of Clinical Sciences, Polytechnic University of Marche, Ancona, Italy
| | - Maurizio Battino
- Research Group on Foods, Nutritional Biochemistry and Health, Universidad Europea del Atlántico, Santander, Spain
- Department of Clinical Sciences, Polytechnic University of Marche, Ancona, Italy
- International Joint Research Laboratory of Intelligent Agriculture and Agri-Product Processing, Jiangsu University, Zhenjiang, China
| | - Yasmany Armas Diaz
- Department of Clinical Sciences, Polytechnic University of Marche, Ancona, Italy
| | - Bruno Mezzetti
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali – Università Politecnica delle Marche, Ancona, Italy
- Research Group on Foods, Nutritional Biochemistry and Health, Universidad Europea del Atlántico, Santander, Spain
| | - Maria Elexpuru-Zabaleta
- Research Group on Foods, Nutritional Biochemistry and Health, Universidad Europea del Atlántico, Santander, Spain
| | - Cristina Mazas
- Research Group on Foods, Nutritional Biochemistry and Health, Universidad Europea del Atlántico, Santander, Spain
- Universidad Internacional Iberoamericana, Campeche, Mexico
| | - Kilian Tutusaus
- Research Group on Foods, Nutritional Biochemistry and Health, Universidad Europea del Atlántico, Santander, Spain
- Research Center for Foods, Nutritional Biochemistry and Health, Universidade Internacional do Cuanza, Cuito, Angola
| | - Luca Mazzoni
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali – Università Politecnica delle Marche, Ancona, Italy
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Guenaoui N, Ouchemoukh S, Amessis-Ouchemoukh N, Otmani A, Ayad R, Sadou D, Pușcaș A, Mureșan V. Structural behavior, FTIR spectra of five Algerian honeys, and sensory acceptance of margarine enriched with honey. J Food Sci 2024; 89:276-293. [PMID: 37990837 DOI: 10.1111/1750-3841.16823] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/21/2023] [Revised: 10/06/2023] [Accepted: 10/18/2023] [Indexed: 11/23/2023]
Abstract
This study examined the textural and rheological properties of Algerian honeys and margarines formulated with honey and their sensory acceptance. Textural analysis shows that all honeys and margarines enriched with honey are spreadable, easy to swallow by the consumer and to adhere to a surface (bread, teeth, tongue, etc.), and have suitable adhesiveness. The hardness and elasticity values reveal that H5 honey and its M5 margarine are less hard and regain their height more quickly. The rheological analysis reveals that all honeys and formulated margarines non-Newtonian behavior at 25 and 45°C with a G' > G″ for each type of honey except for H1 and all margarines elaborated with honey presenting a structure of a gel. Statistical analysis shows no significant differences (p > 0.05) in mean values of activation energy, suggesting that honeys and margarines need the same energy to flow. Chemometric analysis reveals strong similarities between (H3 and H5) and (M3 and M5). Sensory acceptance of margarines enriched with honey shows that M4 and M5 margarines are the most preferred by consumers with a satisfaction rate between 60% and 80%. In conclusion, margarine formulated with honey should be introduced to the market due to their good structural properties and high acceptance.
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Affiliation(s)
- Nawel Guenaoui
- Laboratoire de Biochimie Appliquée, Faculté des Sciences de la Nature et de la Vie, Université de Bejaia, 06000 Bejaia, Algeria
| | - Salim Ouchemoukh
- Laboratoire de Biochimie Appliquée, Faculté des Sciences de la Nature et de la Vie, Université de Bejaia, 06000 Bejaia, Algeria
| | - Nadia Amessis-Ouchemoukh
- Laboratoire de Biomathématique, Biochimie, Biophysique et Scientométrie, Faculté des Sciences de la Nature et de la Vie, Université de Bejaia, 06000 Bejaia, Algeria
| | - Amar Otmani
- Laboratoire de Biochimie Appliquée, Faculté des Sciences de la Nature et de la Vie, Université de Bejaia, 06000 Bejaia, Algeria
| | - Rabha Ayad
- Laboratoire de Biomathématique, Biochimie, Biophysique et Scientométrie, Faculté des Sciences de la Nature et de la Vie, Université de Bejaia, 06000 Bejaia, Algeria
| | - Dyhia Sadou
- Laboratoire de Biomathématique, Biochimie, Biophysique et Scientométrie, Faculté des Sciences de la Nature et de la Vie, Université de Bejaia, 06000 Bejaia, Algeria
| | - Andreea Pușcaș
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, Cluj-Napoca, Romania
- Centre for Technology Transfer-BioTech, Cluj-Napoca, Romania
| | - Vlad Mureșan
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, Cluj-Napoca, Romania
- Centre for Technology Transfer-BioTech, Cluj-Napoca, Romania
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3
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Amrane-Abider M, Imre M, Herman V, Debbou-Iouknane N, Saci F, Boudries H, Madani K, Merzouk H, Ayad A. Opuntia Ficus-Indica Peel By-Product as a Natural Antioxidant Food Additive and Natural Anticoccidial Drug. Foods 2023; 12:4403. [PMID: 38137207 PMCID: PMC10742707 DOI: 10.3390/foods12244403] [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: 11/03/2023] [Revised: 12/01/2023] [Accepted: 12/04/2023] [Indexed: 12/24/2023] Open
Abstract
The present study was carried out to valorize the Opuntia ficus-indica (OFI) by-products by extracting and identifying their biochemical compounds and evaluating their antioxidant potential by in vitro activities (DPPH radical and FRAP), as well as their capacity to stabilize margarine oxidation (rancimat test). In addition, their in vitro anticoccidial effect on the destruction of Eimeria oocysts isolated from naturally infected chickens was also targeted. Microwaves and response surface methodology tools were used to extract the maximum amount of phenolic compounds (42.05 ± 0.46 GAE mg/g DW of total phenolic compounds in 90 s at 400 watts). Moreover, the effect of extraction factors was also studied. Eight phenolic compounds, including isorhamnetin, dihydrokaempferol, and kaempferol-3-O-rutinoside, were identified. The findings confirmed that OFI peel extract has strong antioxidant activities (DPPH radical, ferric reducing power). The rancimat test shows that OFI peel extract improves margarine stability by 3.2 h. Moreover, it has a notable destruction rate of Eimeria oocysts (30.06 ± 0.51%, LC50: 60.53 ± 0.38 mg/mL). The present investigation offers promise for the reuse of food waste as natural margarine additives, protection of the environment, and substitution of anticoccidial synthetic treatments.
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Affiliation(s)
- Meriem Amrane-Abider
- Centre de Recherche en Technologies Agroalimentaires, Route de Targa Ouzemmour, Campus Universitaire, Bejaia 06000, Algeria; (M.A.-A.); (K.M.)
| | - Mirela Imre
- Department of Parasitology and Parasitic Disease, Faculty of Veterinary Medicine, University of Life Sciences “King Mihai I” from Timisoara, 300645 Timisoara, Romania
| | - Viorel Herman
- Department of Infectious Diseases and Preventive Medicine, Faculty of Veterinary Medicine, University of Life Sciences “King Mihai I” from Timisoara, 300645 Timisoara, Romania;
| | - Nedjima Debbou-Iouknane
- Department of Environment Biological Sciences, Faculty of Nature and Life Sciences, University of Bejaia, Bejaia 06000, Algeria;
| | - Fairouz Saci
- Biotechnology Research Center (C.R.Bt.), Ali Mendjli Nouvelle Ville UV 03, BP E73, Constantine 25000, Algeria;
| | - Hafid Boudries
- Department of Food Sciences, Faculty of Nature and Life Sciences, University of Bejaia, Bejaia 06000, Algeria; (H.B.); (H.M.)
- Laboratory of Biomathematics, Biochemistry, Biophysics and Scientometrics, Faculty of Nature and Life Sciences, University of Bejaia, Bejaia 06000, Algeria
| | - Khodir Madani
- Centre de Recherche en Technologies Agroalimentaires, Route de Targa Ouzemmour, Campus Universitaire, Bejaia 06000, Algeria; (M.A.-A.); (K.M.)
| | - Hafida Merzouk
- Department of Food Sciences, Faculty of Nature and Life Sciences, University of Bejaia, Bejaia 06000, Algeria; (H.B.); (H.M.)
- Laboratory of Biomathematics, Biochemistry, Biophysics and Scientometrics, Faculty of Nature and Life Sciences, University of Bejaia, Bejaia 06000, Algeria
| | - Abdelhanine Ayad
- Department of Environment Biological Sciences, Faculty of Nature and Life Sciences, University of Bejaia, Bejaia 06000, Algeria;
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Bao Y, Pignitter M. Mechanisms of lipid oxidation in water-in-oil emulsions and oxidomics-guided discovery of targeted protective approaches. Compr Rev Food Sci Food Saf 2023; 22:2678-2705. [PMID: 37097053 PMCID: PMC10962568 DOI: 10.1111/1541-4337.13158] [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: 09/04/2022] [Revised: 02/21/2023] [Accepted: 03/30/2023] [Indexed: 04/26/2023]
Abstract
Lipid oxidation is an inevitable event during the processing, storage, and even consumption of lipid-containing food, which may cause adverse effects on both food quality and human health. Water-in-oil (W/O) food emulsions contain a high content of lipids and small water droplets, which renders them vulnerable to lipid oxidation. The present review provides comprehensive insights into the lipid oxidation of W/O food emulsions. The key influential factors of lipid oxidation in W/O food emulsions are presented systematically. To better interpret the specific mechanisms of lipid oxidation in W/O food emulsions, a comprehensive detection method, oxidative lipidomics (oxidomics), is proposed to identify novel markers, which not only tracks the chemical molecules but also considers the changes in supramolecular properties, sensory properties, and nutritional value. The microstructure of emulsions, components from both phases, emulsifiers, pH, temperature, and light should be taken into account to identify specific oxidation markers. A correlation of these novel oxidation markers with the shelf life, the organoleptic properties, and the nutritional value of W/O food emulsions should be applied to develop targeted protective approaches for limiting lipid oxidation. Accordingly, the processing parameters, the application of antioxidants and emulsifiers, as well as packing and storage conditions can be optimized to develop W/O emulsions with improved oxidative stability. This review may help in emphasizing the future research priorities of investigating the mechanisms of lipid oxidation in W/O emulsion by oxidomics, leading to practical solutions for the food industry to prevent oxidative rancidity in W/O food emulsions.
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Affiliation(s)
- Yifan Bao
- Institute of Physiological ChemistryFaculty of Chemistry, University of ViennaViennaAustria
- Vienna Doctoral School in Chemistry (DoSChem)University of ViennaViennaAustria
| | - Marc Pignitter
- Institute of Physiological ChemistryFaculty of Chemistry, University of ViennaViennaAustria
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5
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Wang H, Chen L, Yang B, Du J, Chen L, Li Y, Guo F. Structures, Sources, Identification/Quantification Methods, Health Benefits, Bioaccessibility, and Products of Isorhamnetin Glycosides as Phytonutrients. Nutrients 2023; 15:nu15081947. [PMID: 37111165 PMCID: PMC10143801 DOI: 10.3390/nu15081947] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2023] [Revised: 04/12/2023] [Accepted: 04/13/2023] [Indexed: 04/29/2023] Open
Abstract
In recent years, people have tended to consume phytonutrients and nutrients in their daily diets. Isorhamnetin glycosides (IGs) are an essential class of flavonoids derived from dietary and medicinal plants such as Opuntia ficus-indica, Hippophae rhamnoides, and Ginkgo biloba. This review summarizes the structures, sources, quantitative and qualitative analysis technologies, health benefits, bioaccessibility, and marketed products of IGs. Routine and innovative assay methods, such as IR, TLC, NMR, UV, MS, HPLC, UPLC, and HSCCC, have been widely used for the characterization and quantification of IGs. All of the therapeutic effects of IGs discovered to date are collected and discussed in this study, with an emphasis on the relevant mechanisms of their health-promoting effects. IGs exhibit diverse biological activities against cancer, diabetes, hepatic diseases, obesity, and thrombosis. They exert therapeutic effects through multiple networks of underlying molecular signaling pathways. Owing to these benefits, IGs could be utilized to make foods and functional foods. IGs exhibit higher bioaccessibility and plasma concentrations and longer average residence time in blood than aglycones. Overall, IGs as phytonutrients are very promising and have excellent application potential.
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Affiliation(s)
- Hong Wang
- School of Pharmacy, Shanghai University of Traditional Chinese Medicine, Shanghai 201203, China
| | - Lijia Chen
- School of Pharmacy, Shanghai University of Traditional Chinese Medicine, Shanghai 201203, China
| | - Binrui Yang
- Nutrition Science, Amway (Shanghai) Innovation & Science Co., Ltd., Shanghai 201203, China
| | - Jun Du
- Nutrition Science, Amway (Shanghai) Innovation & Science Co., Ltd., Shanghai 201203, China
| | - Liang Chen
- Nutrition Science, Amway (Shanghai) Innovation & Science Co., Ltd., Shanghai 201203, China
| | - Yiming Li
- School of Pharmacy, Shanghai University of Traditional Chinese Medicine, Shanghai 201203, China
| | - Fujiang Guo
- School of Pharmacy, Shanghai University of Traditional Chinese Medicine, Shanghai 201203, China
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6
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Martins M, Ribeiro MH, Almeida CMM. Physicochemical, Nutritional, and Medicinal Properties of Opuntia ficus-indica (L.) Mill. and Its Main Agro-Industrial Use: A Review. PLANTS (BASEL, SWITZERLAND) 2023; 12:1512. [PMID: 37050137 PMCID: PMC10096643 DOI: 10.3390/plants12071512] [Citation(s) in RCA: 8] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 03/08/2023] [Revised: 03/27/2023] [Accepted: 03/28/2023] [Indexed: 06/19/2023]
Abstract
The cactus, Opuntia ficus-indica (L.) Mill. (OFI) belongs to the Cactaceae family, which contains about 130 genera and nearly 1600 species. This review aims to evaluate this plant from several perspectives, namely, botanic, physicochemical, nutritional, and medicinal properties, as well as agro-industrial use. The botanical aspects and morphological characteristics of OFI enable genetic variability, ecological adaptation, and broad geographic distribution. Due to its physicochemical and nutritional composition, it has several medicinal properties appropriate (or suitable) for several industries, such as pharmaceutical, food, and cosmetics. Its fruit, the prickly pear (PP), has potential agro-industrial expansion through the application of different conservation and transformation methods, making it possible to obtain a variety of products. The PP is a source of several nutrients and is an effective system to produce varied foods, which have several advantages from a nutritional, sensory, economic, and shelf-life point of view.
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Affiliation(s)
- Mariana Martins
- Laboratory of Bromatology and Water Quality, Faculty of Pharmacy, Universidade de Lisboa, Av. Prof. Gama Pinto, 2, 1649-003 Lisboa, Portugal;
| | - Maria H. Ribeiro
- Research Institute for Medicines (iMed), Faculty of Pharmacy, Universidade de Lisboa, 1649-003 Lisboa, Portugal;
| | - Cristina M. M. Almeida
- Laboratory of Bromatology and Water Quality, Faculty of Pharmacy, Universidade de Lisboa, Av. Prof. Gama Pinto, 2, 1649-003 Lisboa, Portugal;
- Research Institute for Medicines (iMed), Faculty of Pharmacy, Universidade de Lisboa, 1649-003 Lisboa, Portugal;
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Rodrigues C, de Paula CD, Lahbouki S, Meddich A, Outzourhit A, Rashad M, Pari L, Coelhoso I, Fernando AL, Souza VGL. Opuntia spp.: An Overview of the Bioactive Profile and Food Applications of This Versatile Crop Adapted to Arid Lands. Foods 2023; 12:foods12071465. [PMID: 37048286 PMCID: PMC10094368 DOI: 10.3390/foods12071465] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2023] [Revised: 03/25/2023] [Accepted: 03/27/2023] [Indexed: 04/03/2023] Open
Abstract
Opuntia spp. are crops well adapted to adverse environments and have great economic potential. Their constituents, including fruits, cladodes, and flowers, have a high nutritional value and are rich in value-added compounds. Cladodes have an appreciable content in dietary fiber, as well as bioactive compounds such as kaempferol, quercetin, and isorhamnetin. Fruits are a major source of bioactive compounds such as phenolic acids and vitamin C. The seeds are mainly composed of unsaturated fatty acids and vitamin E. The flowers are also rich in phenolic compounds. Therefore, in addition to their traditional uses, the different plant fractions can be processed to meet multiple applications in the food industry. Several bakery products have been developed with the incorporation of cladode flour. Pectin and mucilage obtained from cladodes can act as edible films and coatings. Fruits, fruit extracts, and fruit by-products have been mixed into food products, increasing their antioxidant capacity and extending their shelf life. Betalains, obtained from fruits, can be used as food colorants and demonstrate promising applications as a sensor in food packaging. This work reviews the most valuable components of the different fractions of this plant and emphasizes its most recent food applications, demonstrating its outstanding value.
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Affiliation(s)
- Carolina Rodrigues
- MEtRICs/CubicB, Departamento de Química, NOVA School of Science and Technology, FCT NOVA, Universidade Nova de Lisboa, Campus de Caparica, 2829-516 Caparica, Portugal
| | - Camila Damásio de Paula
- MEtRICs/CubicB, Departamento de Química, NOVA School of Science and Technology, FCT NOVA, Universidade Nova de Lisboa, Campus de Caparica, 2829-516 Caparica, Portugal
- Faculdade de Ciências Farmacêuticas, Universidade de São Paulo, São Paulo 05508-900, Brazil
| | - Soufiane Lahbouki
- MEtRICs/CubicB, Departamento de Química, NOVA School of Science and Technology, FCT NOVA, Universidade Nova de Lisboa, Campus de Caparica, 2829-516 Caparica, Portugal
- Center of Agrobiotechnology and Bioengineering, Research Unit Labelled CNRST (Centre AgroBiotech-URL-CNRST-05), “Physiology of Abiotic Stresses” Team, Cadi Ayyad University, Marrakech 40000, Morocco
- Laboratory of Agro-Food, Biotechnologies and Valorization of Plant Bioresources (AGROBIOVAL), Department of Biology, Faculty of Science Semlalia, Cadi Ayyad University, Marrakesh 40000, Morocco
- Laboratory of Nanomaterials for Energy and Environment Physics Department, Faculty of Sciences Semlalia, Cadi Ayyad University, Marrakech 40000, Morocco
| | - Abdelilah Meddich
- Center of Agrobiotechnology and Bioengineering, Research Unit Labelled CNRST (Centre AgroBiotech-URL-CNRST-05), “Physiology of Abiotic Stresses” Team, Cadi Ayyad University, Marrakech 40000, Morocco
- Laboratory of Agro-Food, Biotechnologies and Valorization of Plant Bioresources (AGROBIOVAL), Department of Biology, Faculty of Science Semlalia, Cadi Ayyad University, Marrakesh 40000, Morocco
| | - Abdelkader Outzourhit
- Laboratory of Nanomaterials for Energy and Environment Physics Department, Faculty of Sciences Semlalia, Cadi Ayyad University, Marrakech 40000, Morocco
| | - Mohamed Rashad
- Land and Water Technologies Department, Arid Lands Cultivation Research Institute, City of Research and Technological Applications (SRTA-City), New Borg El-Arab City 21934, Alexandria, Egypt
| | - Luigi Pari
- CREA Research Centre for Engineering and Agro-Food Processing, Monterotondo, 00015 Rome, Italy
| | - Isabel Coelhoso
- LAQV-REQUIMTE, Departamento de Química, NOVA School of Science and Technology, FCT NOVA, Universidade NOVA de Lisboa, Campus de Caparica, 2829-516 Caparica, Portugal
| | - Ana Luísa Fernando
- MEtRICs/CubicB, Departamento de Química, NOVA School of Science and Technology, FCT NOVA, Universidade Nova de Lisboa, Campus de Caparica, 2829-516 Caparica, Portugal
| | - Victor G. L. Souza
- MEtRICs/CubicB, Departamento de Química, NOVA School of Science and Technology, FCT NOVA, Universidade Nova de Lisboa, Campus de Caparica, 2829-516 Caparica, Portugal
- INL, International Iberian Nanotechnology Laboratory, 4715-330 Braga, Portugal
- Correspondence:
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8
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Giraldo-Silva L, Ferreira B, Rosa E, Dias ACP. Opuntia ficus-indica Fruit: A Systematic Review of Its Phytochemicals and Pharmacological Activities. PLANTS (BASEL, SWITZERLAND) 2023; 12:plants12030543. [PMID: 36771630 PMCID: PMC9919935 DOI: 10.3390/plants12030543] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/08/2022] [Revised: 01/13/2023] [Accepted: 01/16/2023] [Indexed: 06/12/2023]
Abstract
The use of Opuntia ficus-indica fruits in the agro-food sector is increasing for a multiplicity of players. This renewed interest is, in part, due to its organoleptic characteristics, nutritional value and health benefits. Furthermore, industries from different sectors intend to make use of its vast array of metabolites to be used in different fields. This trend represents an economic growth opportunity for several partners who could find new opportunities exploring non-conventional fruits, and such is the case for Opuntia ficus-indica. O. ficus-indica originates from Mexico, belongs to the Cactaceae family and is commonly known as opuntia, prickly pear or cactus pear. The species produces flowers, cladodes and fruits that are consumed either in raw or in processed products. Recent publications described that consumption of the fruit improves human health, exhibiting antioxidant activity and other relevant pharmacological activities through enzymatic and non-enzymatic mechanisms. Thus, we provide a systematic, scientific and rational review for researchers, consumers and other relevant stakeholders regarding the chemical composition and biological activities of O. ficus-indica fruits.
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Affiliation(s)
- Luis Giraldo-Silva
- Centre of Molecular and Environmental Biology (CBMA), University of Minho, Campus de Gualtar, 4710-057 Braga, Portugal
- Centre for the Research and Technology of Agro-Environmental and Biological Sciences (CITAB), University of Trás-os-Montes and Alto Douro, 5000-801 Vila Real, Portugal
| | - Bárbara Ferreira
- Centre of Molecular and Environmental Biology (CBMA), University of Minho, Campus de Gualtar, 4710-057 Braga, Portugal
- Centre for the Research and Technology of Agro-Environmental and Biological Sciences (CITAB), University of Trás-os-Montes and Alto Douro, 5000-801 Vila Real, Portugal
| | - Eduardo Rosa
- Centre for the Research and Technology of Agro-Environmental and Biological Sciences (CITAB), University of Trás-os-Montes and Alto Douro, 5000-801 Vila Real, Portugal
| | - Alberto C. P. Dias
- Centre of Molecular and Environmental Biology (CBMA), University of Minho, Campus de Gualtar, 4710-057 Braga, Portugal
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Impact of Moringa oleífera leaves extract in the stabilization of margarine under accelerated storage. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01714-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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10
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Manzur-Valdespino S, Arias-Rico J, Ramírez-Moreno E, Sánchez-Mata MDC, Jaramillo-Morales OA, Angel-García J, Zafra-Rojas QY, Barrera-Gálvez R, Cruz-Cansino NDS. Applications and Pharmacological Properties of Cactus Pear ( Opuntia spp.) Peel: A Review. Life (Basel) 2022; 12:1903. [PMID: 36431039 PMCID: PMC9696565 DOI: 10.3390/life12111903] [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: 11/01/2022] [Revised: 11/14/2022] [Accepted: 11/14/2022] [Indexed: 11/18/2022] Open
Abstract
Nowadays, there is a growing interest in the exploitation of by-products from fruits and vegetables, generated from industrial processing or human feeding. Residues of popularly consumed fruits such as orange, lemon, banana, pomegranate, among others, have been widely described and studied; however, cactus pear (Opuntia spp.) residues, as a locally consumed product, have been forgotten. The whole fruit can be divided into the edible portion (pulp) and the non-edible portion (seeds and peel). Several studies mainly focus on the characteristics of the edible portion or in the whole fruit, ignoring by-products such as peels, which are rich in compounds such as phenols, flavonoids and dietary fiber; they have also been proposed as an alternative source of lipids, carbohydrates and natural colorants. Some uses of the peel have been reported as a food additives, food supplements, as a source of pectins and for wastewater treatment; however, there have not been any deep investigations of the characteristics and potential uses of the cactus pear peel (CPP). The aim of the present paper is to provide an overview of the current research on CPP. CPP has many bio-active compounds that may provide health benefits and may also be useful in pharmaceutical, food and manufacturing industries; however, greater research is needed in order to gain thorough knowledge of the possibilities of this by-product.
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Affiliation(s)
- Salvador Manzur-Valdespino
- Área Académica de Nutrición, Instituto de Ciencias de la Salud, Universidad Autónoma del Estado Hidalgo, Circuito Ex Hacienda La Concepción S/N, Carretera Pachuca-Actopan, San Agustín Tlaxiaca 42160, Mexico
| | - José Arias-Rico
- Área Académica de Enfermería, Instituto de Ciencias de la Salud, Universidad Autónoma del Estado Hidalgo, Circuito Ex Hacienda La Concepción S/N, Carretera Pachuca-Actopan, San Agustín Tlaxiaca 42160, Mexico
| | - Esther Ramírez-Moreno
- Área Académica de Nutrición, Instituto de Ciencias de la Salud, Universidad Autónoma del Estado Hidalgo, Circuito Ex Hacienda La Concepción S/N, Carretera Pachuca-Actopan, San Agustín Tlaxiaca 42160, Mexico
| | - María de Cortes Sánchez-Mata
- Department of Nutrition and Food Sciences, Pharmacy Faculty, Universidad Complutense de Madrid, Plaza de Ramón y Cajal s/n, E-28040 Madrid, Spain
| | - Osmar Antonio Jaramillo-Morales
- Nursing and Obstetrics Department, Life Sciences Division, Campus Irapuato-Salamanca, University of Guanajuato, Ex Hacienda El Copal, Km. 9 Carretera Irapuato-Silao, A.P 311, Irapuato 36500, Guanajuato, Mexico
| | - Julieta Angel-García
- Área Académica de Enfermería, Instituto de Ciencias de la Salud, Universidad Autónoma del Estado Hidalgo, Circuito Ex Hacienda La Concepción S/N, Carretera Pachuca-Actopan, San Agustín Tlaxiaca 42160, Mexico
| | - Quinatzin Yadira Zafra-Rojas
- Área Académica de Nutrición, Instituto de Ciencias de la Salud, Universidad Autónoma del Estado Hidalgo, Circuito Ex Hacienda La Concepción S/N, Carretera Pachuca-Actopan, San Agustín Tlaxiaca 42160, Mexico
| | - Rosario Barrera-Gálvez
- Área Académica de Enfermería, Instituto de Ciencias de la Salud, Universidad Autónoma del Estado Hidalgo, Circuito Ex Hacienda La Concepción S/N, Carretera Pachuca-Actopan, San Agustín Tlaxiaca 42160, Mexico
| | - Nelly del Socorro Cruz-Cansino
- Área Académica de Nutrición, Instituto de Ciencias de la Salud, Universidad Autónoma del Estado Hidalgo, Circuito Ex Hacienda La Concepción S/N, Carretera Pachuca-Actopan, San Agustín Tlaxiaca 42160, Mexico
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11
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Structuring of oils with high PUFA content: evaluation of the formulation conditions on the oxidative stability and structural properties of ethylcellulose oleogels. Food Chem 2022; 405:134772. [DOI: 10.1016/j.foodchem.2022.134772] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2022] [Revised: 10/20/2022] [Accepted: 10/24/2022] [Indexed: 11/17/2022]
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12
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Food-Grade Bigels with Potential to Replace Saturated and Trans Fats in Cookies. Gels 2022; 8:gels8070445. [PMID: 35877530 PMCID: PMC9324894 DOI: 10.3390/gels8070445] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2022] [Revised: 07/07/2022] [Accepted: 07/12/2022] [Indexed: 11/16/2022] Open
Abstract
Fats play multiple roles in determining the desirable characteristics of foods. However, there are health concerns about saturated and trans fats. Bigels have been proposed as a novel fat replacer in foods. This research evaluated the role of the type of hydrogel in the development of bigels to be used as fat replacers in cookies. Bigels were made with beeswax/canola oil oleogel and sodium alginate and carboxymethylcellulose hydrogels. The results showed that the peroxide value and binding capacity of bigels were affected by the type of hydrogel used. However, their fatty acid profile, p-anisidine value, oxidative stability, and texture remained unchanged. Using bigels as fat replacers, cookies were obtained with a hardness similar to those with original shortening, showing the potential of bigels for use in foods.
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13
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Quality Preservation of Ready-to-Eat Prickly Pears by Peels Recycling. Foods 2022; 11:foods11142016. [PMID: 35885259 PMCID: PMC9322104 DOI: 10.3390/foods11142016] [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: 05/18/2022] [Revised: 07/04/2022] [Accepted: 07/05/2022] [Indexed: 02/01/2023] Open
Abstract
In the current study, prickly pear peel was advantageously recycled to preserve fruit quality. Specifically, the investigated by-products were transformed into powder and then loaded into an alginate-based solution to be applied as coating to peeled prickly pears, to give an example of sustainable minimally processed fruit. For comparison, uncoated fruit, and coated prickly pears without any powder were also prepared. During storage at refrigerated temperature, coated and uncoated samples were tested for weight loss, microbial and fungal proliferation, as well as for sensory quality acceptance. The results were interesting because great differences were found between coated and uncoated fruit, in that coating the fruit delayed weight loss and spoilage, compared to uncoated fruit. Between the simple coating and the coating with peel powder, slight differences were recorded in favor of the peel-enriched coating. In fact, it allowed the promotion of better fruit preservation, and sensory quality. Therefore, prickly pear peels, that represent abundant by-products during prickly pear processing, could be advantageously recycled to preserve fruit quality.
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14
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Ouahrani S, Tzompa‐Sosa DA, Dewettinck K, Zaidi F. Oxidative stability, structural, and textural properties of margarine enriched with
Moringa oleifera
leaves extract. J AM OIL CHEM SOC 2022. [DOI: 10.1002/aocs.12586] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Sara Ouahrani
- Département des Sciences Alimentaires, Faculté des Sciences de la Nature et de la Vie Université de Bejaia Bejaia Algeria
| | - Daylan Amelia Tzompa‐Sosa
- Food Structure and Function Research Group, Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering Ghent University Ghent Belgium
| | - Koen Dewettinck
- Food Structure and Function Research Group, Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering Ghent University Ghent Belgium
| | - Farid Zaidi
- Département des Sciences Alimentaires, Faculté des Sciences de la Nature et de la Vie Université de Bejaia Bejaia Algeria
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15
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The Quantification of Fatty Acids, Color, and Textural Properties of Locally Produced Bakery Margarine. APPLIED SCIENCES-BASEL 2022. [DOI: 10.3390/app12031731] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
This study focused on the analysis of bakery margarine samples divided into three groups according to physical-chemical analyses of their fat and water content. A Gas Chromatograph-Mass Spectrometer (GC-MS) was used for the evaluation of fatty acids, and from 37 fatty acids studied, only 18 were quantified. The highest concentration was occupied by the long-chain saturated fatty acids category (C14:0–C20:0), ranging between 85.61 μg/mg and 127.30 μg/mg. The dominant fatty acid was palmitic acid for all margarine samples. The texture parameters (hardness, mechanical work of plastic deformation, and fracturability) analyzed in this study with three different penetrometers and a puncture test showed that bakery margarine is a hard plastic material with a pronounced fracturability. The margarine’s fracturability varied from 0.35 N to 8.23 N. The highest values were measured using the 10 mm diameter spherical penetrometer. Of the outside and inside evaluated color parameters, only the b* color parameter indicated an influence on the principal component analysis samples’ projections; its values are also positively correlated with polyunsaturated fatty acids (PN).
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16
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Innovative and Sustainable Technologies to Enhance the Oxidative Stability of Vegetable Oils. SUSTAINABILITY 2022. [DOI: 10.3390/su14020849] [Citation(s) in RCA: 24] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
Abstract
To meet consumers’ demand for natural foods, edible oil producers and food processing industries are searching for alternatives to synthetic antioxidants to protect oils against oxidation. Antioxidant compounds extracted from different plant parts (e.g., flowers, leaves, roots, and seeds) or sourced from agri-food industries, including residues left after food processing, attract consumers for their health properties and natural origins. This review, starting from a literature research analysis, highlights the role of natural antioxidants in the protection of edible oils against oxidation, with an emphasis on the emerging and sustainable strategies to preserve oils against oxidative damage. Sustainability and health are the main concerns of food processing industries. In this context, the aim of this review is to highlight the emerging strategies for the enrichment of edible oils with biomolecules or extracts recovered from plant sources. The use of extracts obtained from vegetable wastes and by-products and the blending with oils extracted from various oil-bearing seeds is also pointed out as a sustainable approach. The safety concerns linked to the use of natural antioxidants for human health are also discussed. This review, using a multidisciplinary approach, provides an updated overview of the chemical, technological, sustainability, and safety aspects linked to oil protection.
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17
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OCHOA-VELASCO CE, PALESTINA-RIVERA J, ÁVILA-SOSA R, NAVARRO-CRUZ AR, VERA-LÓPEZ O, LAZCANO-HERNÁNDEZ MA, HERNÁNDEZ-CARRANZA P. Use of green (Opuntia megacantha) and red (Opuntia ficus-indica L.) cactus pear peels for developing a supplement rich in antioxidants, fiber, and Lactobacillus rhamnosus. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.101421] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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18
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Cardoso PDS, da Silva INB, Ferreira-Ribeiro CD, Murowaniecki Otero D. Nutritional and technological potential of cactus fruits for insertion in human food. Crit Rev Food Sci Nutr 2021:1-17. [PMID: 34723729 DOI: 10.1080/10408398.2021.1997906] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Abstract
The Cactaceae family can be easily found in the arid and semiarid regions, with a significant waste of its potentials, being generally used as forage. Considering that much research have shown antioxidant properties and bioactive compounds in cacti species, this review aimed to review and discuss recent advances in physicochemical composition, bioactive compounds, and antioxidant activity of Cereus jamacaru, Melocactus zehntneri, Pilosocereus gounellei, Opuntia ficus-indica and Pilosocereus pachycladus fruits to investigate their food technology potential for new products development. These fruits have important amounts of micro, macronutrients, and bioactive compounds, which allow them a wide variety of uses, fresh or processed, and for industrial purposes for the production and extraction of compounds of interest (dyes, antioxidants, antimicrobials, etc.) as demonstrated in the literature. Furthermore, exploring the diversity of uses of these fruits can provide significant benefits from an economic, technological, social, environment, food, and nutritional security point of view.
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Affiliation(s)
- Patrick da Silva Cardoso
- Graduate Program in Food, Nutrition and Health, Nutrition School, Federal University of Bahia, Bahia, Brazil
| | | | - Camila Duarte Ferreira-Ribeiro
- Graduate Program in Food, Nutrition and Health, Nutrition School, Federal University of Bahia, Bahia, Brazil.,Graduate Program in Food Science, Faculty of Pharmacy, Federal University of Bahia, Bahia, Brazil
| | - Deborah Murowaniecki Otero
- Graduate Program in Food, Nutrition and Health, Nutrition School, Federal University of Bahia, Bahia, Brazil
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19
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Moroccan antidiabetic medicinal plants: Ethnobotanical studies, phytochemical bioactive compounds, preclinical investigations, toxicological validations and clinical evidences; challenges, guidance and perspectives for future management of diabetes worldwide. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.03.032] [Citation(s) in RCA: 27] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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20
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Dilucia F, Lacivita V, Nobile MAD, Conte A. Improving the Storability of Cod Fish-Burgers According to the Zero-Waste Approach. Foods 2021; 10:foods10091972. [PMID: 34574081 PMCID: PMC8464677 DOI: 10.3390/foods10091972] [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: 07/14/2021] [Revised: 08/20/2021] [Accepted: 08/21/2021] [Indexed: 11/23/2022] Open
Abstract
This research explored the potential of the zero-waste concept in relation to the storability of fresh food products. In particular, the prickly pear (Opuntia ficus-indica) peel (usually perceived as a by-product) and the pulp were dehydrated, reduced in powder, and used as food additives to slow down the growth of the main spoilage microorganisms of fresh cod fish burgers. The proportion between peel and pulp powder was such as to respect the zero-waste concept. The antibacterial activity of the peel and pulp in proper proportion was first assessed by means of an in vitro test against target microorganisms. Then, the active powder was added at three concentrations (i.e., 2.5 g, 7.5 g, and 12.5 g) to cod fish burgers to assess its effectiveness in slowing down the microbial and sensory quality decay of burgers stored at 4 °C. The results from the in vitro test showed that both the peel and pulp were effective in delaying microbial growth. The subsequent storability test substantially confirmed the in vitro test results. In fact, a significant reduction in growth rate of the main fish spoilage microorganisms (i.e., Pseudomonas spp., psychrotrophic bacteria, and psychrotolerant and heat-labile aerobic bacteria) was observed during 16 days of refrigerated storage. As expected, the antimicrobial effectiveness of powder increased as its concentration increased. Surprisingly, its addition did not affect the sensory quality of fish. Moreover, it was proven that this active powder can improve the fish sensory quality during the storage period.
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21
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Han Lyn F, Tan CP, Zawawi R, Nur Hanani Z. Physicochemical properties of chitosan/ graphene oxide composite films and their effects on storage stability of palm-oil based margarine. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106707] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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22
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Kaanin‐Boudraa G, Brahmi F, Wrona M, Nerín C, Hadjal S, Madani K, Boulekbache‐Makhlouf L. Citrus
×
paradisi
essential oil as a promising agent for margarine storage stability: Composition and antioxidant capacity. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15374] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Ghania Kaanin‐Boudraa
- Laboratoire de Biomathématiques, Biophysique, Biochimie et Scientométrie, Faculté des Sciences de la Nature et de la Vie Université de Bejaia Bejaia Algérie
| | - Fatiha Brahmi
- Laboratoire de Biomathématiques, Biophysique, Biochimie et Scientométrie, Faculté des Sciences de la Nature et de la Vie Université de Bejaia Bejaia Algérie
| | - Magdalena Wrona
- Departamento de Química Analítica, Instituto de Investigación en Ingeniería de Aragón (I3A) Universidad de Zaragoza Zaragoza Spain
| | - Cristina Nerín
- Departamento de Química Analítica, Instituto de Investigación en Ingeniería de Aragón (I3A) Universidad de Zaragoza Zaragoza Spain
| | - Samir Hadjal
- Cévital spa, nouveau quai, port de Bejaia Bejaia Algérie
| | - Khodir Madani
- Laboratoire de Biomathématiques, Biophysique, Biochimie et Scientométrie, Faculté des Sciences de la Nature et de la Vie Université de Bejaia Bejaia Algérie
| | - Lila Boulekbache‐Makhlouf
- Laboratoire de Biomathématiques, Biophysique, Biochimie et Scientométrie, Faculté des Sciences de la Nature et de la Vie Université de Bejaia Bejaia Algérie
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23
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Haddouchi F, Chaouche TM, Ksouri R, Larbat R. Leafy Stems of Phagnalon saxatile subsp. saxatile from Algeriaas a Source of Chlorogenic Acids and Flavonoids with Antioxidant Activity: Characterization and Quantification Using UPLC-DAD-ESI-MS n. Metabolites 2021; 11:280. [PMID: 33946628 PMCID: PMC8145861 DOI: 10.3390/metabo11050280] [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: 02/21/2021] [Revised: 04/21/2021] [Accepted: 04/26/2021] [Indexed: 12/13/2022] Open
Abstract
Phagnalon saxatile subsp. saxatile is a wild species widespread in Algeria which is utilized for medicinal purposes as analgesic and anticholesterolemic. However, information is still scarce regarding its phytochemical content. The objective of this study was to identify and quantify the phenolic compounds from different extracts of its leafy stems. For this purpose, the effects of four extracting solvents were investigated on the content of phenolic compounds and the antioxidant activity of this plant. The extracts prepared with polar solvents (methanol and water) contained higher amounts of phenolic compounds and showed better antioxidant activity than the extracts with apolar solvents (hexane, dichloromethane). The methanolic extract, richest in total phenolic and total flavonoid, had significant antioxidant activity as regarded by DPPH° scavenging capacity (IC50 of 5.5 µg/mL), ABTS+° scavenging capacity (IC50 of 63.8 µg/mL) and inhibition of oxidation of linoleic acid (IC50 of 22.7 µg/mL), when compared to synthetic antioxidants. Chlorogenic acids and several flavonoids were identified and quantified by UPLC-DAD-MSn. The di-O-caffeoylquinic acids isomers were the most concentrated phenolics (25.4 mg/g DW) in the methanolic extract.
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Affiliation(s)
- Farah Haddouchi
- Natural Products Laboratory, Department of Biology, Abou Bekr Belkaid University, B.P 119, Tlemcen 13000, Algeria;
| | - Tarik Mohammed Chaouche
- Natural Products Laboratory, Department of Biology, Abou Bekr Belkaid University, B.P 119, Tlemcen 13000, Algeria;
| | - Riadh Ksouri
- Laboratory of Aromatic and Medicinal Plants, Biotechnology Center of Borj-Cédria, B.P 901, Hammam-Lif 2050, Tunisia;
| | - Romain Larbat
- Laboratoire Agronomie et Environnement, Université de Lorraine, INRAE, F-54000 Nancy, France;
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24
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Acetone as Indicator of Lipid Oxidation in Stored Margarine. Antioxidants (Basel) 2021; 10:antiox10010059. [PMID: 33418921 PMCID: PMC7825023 DOI: 10.3390/antiox10010059] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2020] [Revised: 12/31/2020] [Accepted: 01/04/2021] [Indexed: 11/17/2022] Open
Abstract
Margarine contains a minimum of 80% fat and is therefore prone to lipid oxidation. While lipid oxidation in vegetable oils and o/w emulsions has been thoroughly investigated, studies about the oxidative stability and the identification of potential indicators of lipid oxidation in margarine are scarce. To evaluate the oxidative stability and to indicate the progress of lipid oxidation, four different types of industrial margarine (M1–M4), which differed in their composition of the minor ingredients and the oil phase, were stored at 15 °C for 180 days and analyzed at days 0, 1, 7, 14, 28, 56, 99, and 180 regarding peroxides, conjugated dienes, oxidized triacylglycerols, and volatiles. The peroxide value and the conjugated dienes increased up to 4.76 ± 0.92 meq O2/kg oil and 14.7 ± 0.49 in M2, respectively. The oxidative stability decreased by a maximum of 50.9% in M4. We detected three different epoxidized triglycerides—TAG54:1 (O), TAG54:2 (O) and TAG54:3 (O)—in M3. Acetone could be identified, for the first time, as lipid oxidation product in stored margarine by headspace-solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS). It increased in all types of margarine during storage by a maximum of 1070 ppb in M2. Acetone might be used as a new indicator for lipid oxidation in margarine.
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25
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Bourhia M, Elmahdaoui H, Ullah R, Ibenmoussa S, Shahat AA. Physicochemical evaluation of the fruit pulp of Opuntia spp growing in the Mediterranean area under hard climate conditions. OPEN CHEM 2020. [DOI: 10.1515/chem-2020-0097] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022] Open
Abstract
AbstractBarbary fig called prickly pear is a plant belonging to family Cactaceae growing under hard climate conditions. A spiny variety of prickly pear named “Drbana” (Opuntia megacantha) and two non-spiny varieties named “Akria” and “Mlez” (Opuntia ficus-indica) growing in the Rhamna region (Morocco) were studied in terms of physicochemical characteristics. The physicochemical characterization (humidity, water activity, pH, total titratable acidity, Brix, and ash content) and the biochemical characterization (total carotenoid content, betalain content, total polyphenolic content, and ascorbic acid content) of the fruit pulp of prickly pear were performed according to the previously reported methods. The finding of physicochemical characterization of all studied varieties showed that the fruit pulp also contained an interesting bioactive compound classes in humidity, water activity, pH, total titratable acidity, Brix, and ash content. Regarding the biochemical characterization, the obtained finding showed the fruit pulp also contained an interesting bioactive compound classes particularly the total betalains, polyphenols, carotenoids, and ascorbic acids. Based on the obtained results in the current research work, we can affirm that the fruits of all studied varieties meet the requirement for being exploited in food, cosmetic, and pharmaceutical industries.
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Affiliation(s)
- Mohammed Bourhia
- Laboratory of Chemistry, Biochemistry, Nutrition, and Environment, Faculty of Medicine and Pharmacy, University Hassan II, Casablanca, Morocco
| | - Hamza Elmahdaoui
- Laboratory of Food Technology and Quality, Regional Center for Agricultural Research in Marrakesh, National Institute for Agricultural Research, INRA, Marrakesh, Morocco
| | - Riaz Ullah
- Department of Pharmacognosy (Medicinal Aromatic and Poisonous Plants Research Center), College of Pharmacy, King Saud University, P.O. Box 2457, Riyadh 11451, Saudi Arabia
| | - Samir Ibenmoussa
- Laboratory of Chemistry, Biochemistry, Nutrition, and Environment, Faculty of Medicine and Pharmacy, University Hassan II, Casablanca, Morocco
| | - Abdelaaty Abdelaziz Shahat
- Department of Pharmacognosy (Medicinal Aromatic and Poisonous Plants Research Center), College of Pharmacy, King Saud University, P.O. Box 2457, Riyadh 11451, Saudi Arabia
- Chemistry of Medicinal Plants Department, National Research Centre, 33 EI Bohouth St., (former El Tahrirst.) 12622, Dokki, Giza, Egypt
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26
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Opuntia ficus-indica L. Mill Residues—Properties and Application Possibilities in Food Supplements. APPLIED SCIENCES-BASEL 2020. [DOI: 10.3390/app10093260] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
Abstract
Recently, industry has been focusing on the development of new products made from food by-products in order to reduce and take advantage of food wastes. The objective of this study was to evaluate tablet formulations developed by mixing two commercial excipients, microcrystalline cellulose (M) and α-lactose-monohydrate (L), added with powder from residues (mesocarp and pericarp) of green and red (G and R) cactus pear fruit (Opuntia ficus-indica L. Mill), having the following formulations: green with microcrystalline cellulose (GM), green with lactose (GL), red with microcrystalline cellulose (RM), and red with lactose (RL). The results showed lower disintegration times for the tablets with microcrystalline cellulose. The fiber functional properties presented good values for lipid and water holding capacity. There was a higher total phenolic content (TPC) in formulations with green cactus pear residue powder with microcrystalline cellulose and lactose (GM and GL, respectively), but the DPPH and ferric reducing/antioxidant power (FRAP) values were higher in the formulations with red cactus pear residues (RM and RL), while ABTS values were similar among all formulations. In conclusion, tablets made from Opuntia residues are proposed as a product of interest for the food supplement industry because of the good quality parameters and the functional and antioxidant properties that they provide.
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27
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Fierascu RC, Sieniawska E, Ortan A, Fierascu I, Xiao J. Fruits By-Products - A Source of Valuable Active Principles. A Short Review. Front Bioeng Biotechnol 2020; 8:319. [PMID: 32351951 PMCID: PMC7174504 DOI: 10.3389/fbioe.2020.00319] [Citation(s) in RCA: 52] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2020] [Accepted: 03/24/2020] [Indexed: 02/05/2023] Open
Abstract
The growing demand for more sustainable, alternative processes leading to production of plant-derived preparations imposes the use of plants waste generated mainly by agri-food and pharmaceutical industries. These mostly unexploited but large quantities of plants waste also increase the interest in developing alternative approaches for sustainable production of therapeutic molecules. In order to reduce the amount of plant waste by further processing, different novel extraction techniques can be applied. Fruits and their industrial by-products are rich sources of different classes of compounds with therapeutic properties. The processed fruits waste can be reused and lead to novel pharmaceuticals, food supplements or functional foods. This review intends to briefly summarize recent aspects regarding the production of different active compounds from fruit by-products, and their therapeutic properties. The potential use of fruits by-products in different industries will be also discussed.
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Affiliation(s)
- Radu C. Fierascu
- University of Agronomic Sciences and Veterinary Medicine of Bucharest, Bucharest, Romania
- The National Institute for Research & Development in Chemistry and Petrochemistry-ICECHIM, Emerging Nanotechnologies Group, Bucharest, Romania
| | - Elwira Sieniawska
- Department of Pharmacognosy, Medical University of Lublin, Lublin, Poland
| | - Alina Ortan
- University of Agronomic Sciences and Veterinary Medicine of Bucharest, Bucharest, Romania
| | - Irina Fierascu
- University of Agronomic Sciences and Veterinary Medicine of Bucharest, Bucharest, Romania
- The National Institute for Research & Development in Chemistry and Petrochemistry-ICECHIM, Emerging Nanotechnologies Group, Bucharest, Romania
| | - Jianbo Xiao
- International Research Center for Food Nutrition and Safety, Jiangsu University, Zhenjiang, China
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28
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Promising Physical, Physicochemical, and Biochemical Background Contained in Peels of Prickly Pear Fruit Growing under Hard Ecological Conditions in the Mediterranean Countries. BIOMED RESEARCH INTERNATIONAL 2020; 2019:9873146. [PMID: 31950062 PMCID: PMC6948328 DOI: 10.1155/2019/9873146] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 10/31/2019] [Accepted: 11/29/2019] [Indexed: 11/18/2022]
Abstract
Background Prickly pear (Opuntia spp.), called Barbary fig, is a cultivated species springing from family Cactaceae. It is native to Mexico and has been naturalized in other continents, especially the Mediterranean countries (North Africa). The aim of the study was to investigate the physical, physicochemical, and biochemical criteria of peels of three Moroccan prickly pear varieties (Aakria, Derbana, and Mles) growing in the Rhamna regions (dry area). Material and Methods Both physicochemical characteristics (humidity, water activity, Brix, ash content, pH, and total titratable acidity) and biochemical characteristics (total carotenoid content, betalain content, total polyphenolic content, and ascorbic acid content) were were studied according to previously reported methods. Results Regarding the physiochemical criteria, the moisture of the fresh peels of studied varieties ranged from 81.59 ± 0.02 to 83.47 ± 0.02%. The water activity (aw) ranged from 0.862 ± 0.001 to 0.872 ± 0.001. The values of Brix varied from 14.69 ± 0.05° Bx to 15.80 ± 0.03° Bx. pH values varied from 5.13 ± 0.01 to 5.32. The total titratable acidity values ranged from 0.130 ± 0.008 to 0.196 ± 0.014 g of citric acid/100 g of FM (fresh matter). The ash content values ranged from 8.92 ± 0.10 to 11.04 ± 0.06 g/100 g of FM. Regarding the biochemical criteria, the total carotenoid content ranged from 2.29 ± 0.01 to 2.87 ± 0.01 μg/g of FM. The total betalain content ranged from 6213.46 ± 58.86 to 8487.19 ± 51.71 μg/100 g of FM. The total polyphenolic content varied from 160 ± 3.55 to 243.79 ± 5.55 mg GA E/100 g of FM. The ascorbic content ranged from 58.21 ± 0.24 to 74.72 ± 0.17 mg/100 g of FM. Conclusion The findings of physicochemical and biochemical criteria of the investigated varieties growing in Moroccan drylands showed promising results in terms of studied parameters.
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Ultrasound and Microwave Assisted Extraction of Opuntia Fruit Peels Biocompounds: Optimization and Comparison Using RSM-CCD. Molecules 2019; 24:molecules24193618. [PMID: 31597259 PMCID: PMC6804160 DOI: 10.3390/molecules24193618] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/11/2019] [Revised: 09/27/2019] [Accepted: 10/02/2019] [Indexed: 12/24/2022] Open
Abstract
Ultrasound-assisted extraction (UAE) and microwave-assisted extraction (MAE) of bioactive compounds, peels from Opuntia engelmannii cultivar (cv.) Valencia were optimized by response surface methodology. Randomized extraction runs were performed for each of the technologies employed in order to build effective models with maximum (bioactive molecules content and yield) and minimum (antioxidant activity) responses. A 5-level, 4-factor central composite design was used to obtain target responses as a function of extraction time (t), solid to liquid ratio (S/L), methanol concentration (metOH), and temperature (T). Specific response optimization for each technology was analyzed, discussed, and general optimization from all the responses together was also gather. The optimum values for each factor were: t = 2.5 and 1.4 min, S/L = 5 and 5 g/L, metOH = 34.6 and 0% of methanol and T = 30 and 36.6 °C, achieving maximum responses of 201.6 and 132.9 mg of betalains/g, 13.9 and 8.0 mg of phenolic acids/g, 2.4 and 1.5 mg of flavonoids/g, 71.8% and 79.1% of extractable solid and IC50 values for the antioxidant activity of 2.9 and 3.6, for UAE and MAE, respectively. The present study suggested UAE as the best extraction system, in order to maximize recovery of bioactive compounds with a high antioxidant activity.
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Karunanithi A, Venkatachalam S. Ultrasonic‐assisted solvent extraction of phenolic compounds from
Opuntia ficus‐indica
peel: Phytochemical identification and comparison with soxhlet extraction. J FOOD PROCESS ENG 2019. [DOI: 10.1111/jfpe.13126] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/23/2023]
Affiliation(s)
- Anbarasi Karunanithi
- Department of Petrochemical TechnologyBIT Campus, Anna University Trichy Tamilnadu India
| | - Sivakumar Venkatachalam
- Food Process Engineering Lab, Department of Chemical EngineeringAC Tech Campus, Anna University Chennai Tamilnadu India
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Effect of the spray and freeze dryers on the bioactive compounds of olive leaf aqueous extract by chemometrics of HCA and PCA. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2019. [DOI: 10.1007/s11694-019-00196-3] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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Aruwa CE, Amoo SO, Kudanga T. Opuntia (Cactaceae) plant compounds, biological activities and prospects - A comprehensive review. Food Res Int 2018; 112:328-344. [PMID: 30131144 DOI: 10.1016/j.foodres.2018.06.047] [Citation(s) in RCA: 46] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2018] [Revised: 06/19/2018] [Accepted: 06/20/2018] [Indexed: 01/19/2023]
Abstract
Opuntia species are utilized as local medicinal interventions for chronic diseases and as food sources mainly because they possess nutritional properties and biological activities. The Opuntia plant is distributed worldwide and has great economic potential. Differences in Opuntia species phytochemical composition exist between wild and domesticated species, and within species. Opuntia aerial and underground parts exhibit beneficial properties due to their phenolic content, other antioxidants (for example ascorbate), pigments (carotenoids, betalains), and other unidentified components. This work comprehensively reviews the phytochemical composition of the different aerial and underground plant parts of Opuntia species. The applications of Opuntia compounds and their biological activities are also discussed. Other topical aspects covered include Opuntia spp. taurine composition, Opuntia side effects, Opuntia by-products valorisation and the role of Opuntia spp. in tackling antimicrobial resistance. Although biological activities have been extensively researched, much less information is available on reaction mechanisms, herbal mixtures toxicology and commercialisation prospects - aspects which should be considered for future research in this area.
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Affiliation(s)
- Christiana Eleojo Aruwa
- Department of Biotechnology and Food Technology, Durban University of Technology, P.O. Box 1334, Durban 4000, South Africa
| | - Stephen O Amoo
- Agricultural Research Council, Roodeplaat Vegetable and Ornamental Plants, Private Bag X293, Pretoria 0001, South Africa
| | - Tukayi Kudanga
- Department of Biotechnology and Food Technology, Durban University of Technology, P.O. Box 1334, Durban 4000, South Africa.
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Pehlivanoglu H, Demirci M, Toker OS. Rheological properties of wax oleogels rich in high oleic acid. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2018. [DOI: 10.1080/10942912.2017.1381704] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Halime Pehlivanoglu
- Faculty of Engineering and Natural Sciences, Department of Food Engineering, Istanbul Sabahattin Zaim University, Istanbul, Turkey
| | - Mehmet Demirci
- Faculty of Engineering and Natural Sciences, Department of Food Engineering, Istanbul Sabahattin Zaim University, Istanbul, Turkey
| | - Omer Said Toker
- Chemical and Metallurgical Engineering Faculty, Food Engineering Department, Yıldız Technical University, İstanbul, Turkey
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Aparicio-Fernández X, Vega-Ahuatzin A, Ochoa-Velasco CE, Cid-Pérez S, Hernández-Carranza P, Ávila-Sosa R. Physical and Antioxidant Characterization of Edible Films Added with Red Prickly Pear (Opuntia ficus-indica L.) cv. San Martín Peel and/or Its Aqueous Extracts. FOOD BIOPROCESS TECH 2017. [DOI: 10.1007/s11947-017-2017-x] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Suh S, Kim YE, Yang HJ, Ko S, Hong GP. Influence of autoclave treatment and enzymatic hydrolysis on the antioxidant activity of Opuntia ficus- indica fruit extract. Food Sci Biotechnol 2017; 26:581-590. [PMID: 30263582 DOI: 10.1007/s10068-017-0085-3] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/22/2016] [Revised: 02/09/2017] [Accepted: 05/02/2017] [Indexed: 12/26/2022] Open
Abstract
The objectives of this study were to obtain Opuntia ficus-indica fruit (OFIF) extract by autoclave treatment, to convert the flavonoid glycosides in the autoclave extract (AE) to aglycones by enzymatic hydrolysis, and to compare the antioxidant activity of AE and OFIF extracts obtained by other conventional methods. It was revealed that the total polyphenol and flavonoid content and antioxidant activity of AE were higher than those of water extract but were a slightly lower than those of ethanol extract, which indicates that autoclave treatment might be an efficient extraction method for OFIF. Moreover, it was confirmed that the conversion of various flavonoid glycosides to aglycones in all the OFIF extracts does not significantly affect the antioxidant activities. Therefore, it is extrapolated that the antioxidant activity might be correlated to the intestinal absorption rates and metabolic pathway induction upon oral administration rather than the structure of compound itself.
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Affiliation(s)
- Seokjin Suh
- Department of Food Science and Technology, Sejong University, Seoul, 05006 Korea
| | - Yeong Eun Kim
- Department of Food Science and Technology, Sejong University, Seoul, 05006 Korea
| | - Han-Joo Yang
- Department of Food Science and Technology, Sejong University, Seoul, 05006 Korea
| | - Sanghoon Ko
- Department of Food Science and Technology, Sejong University, Seoul, 05006 Korea
| | - Geun-Pyo Hong
- Department of Food Science and Technology, Sejong University, Seoul, 05006 Korea
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Chikhoune A, Damjan Pavleca J, Shashkov M, Berroua Z, Chebbi K, Bougherra H, Zeroual B, Aliane K, Gagaoua M, Boudjellal A, Vovk I, Križman M. Antioxidant effect induced by the essential oil ofPituranthos scopariusin a formulation of a whey spread emulsion. J FOOD PROCESS PRES 2017. [DOI: 10.1111/jfpp.13163] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Anis Chikhoune
- Equipe Maquav, Laboratoire BIOQUAL, I.N.A.T.A.A, Université Frères Mentouri Constantine, Route de Ain El-Bey; Constantine 25000 Algérie
| | - Jan Damjan Pavleca
- Laboratory for Food Chemistry; National Institute of Chemistry, Hajdrihova 19; SI-1000 Ljubljana Slovenia
| | - Mikhail Shashkov
- Boreskov Institute of Catalysis SB RAS, Pr. Lavrentyeva. 5; Novosibirsk 630090 Russian Federation
- Novosibirsk state University, 630090, Pyrogova st, 2; Novosibirsk 630090 Russian Federation
| | - Zahra Berroua
- Département des Technologies Alimentaires; I.N.A.T.A.A, Université Frères Mentouri Constantine, Route de Ain El-Bey; Constantine 2500 Algérie
| | - Kaissa Chebbi
- Département des Technologies Alimentaires; I.N.A.T.A.A, Université Frères Mentouri Constantine, Route de Ain El-Bey; Constantine 2500 Algérie
| | - Hind Bougherra
- Département de Génie des Procédés, Université Abderrahmane Mira; Laboratoire des Matériaux Organiques; Bejaia 06000 Algérie
| | - Brahim Zeroual
- Cévital spa, nouveau quai, port de Bejaia, BP 334; Bejaia 06000 Algerie
| | - Khellaf Aliane
- Cévital spa, nouveau quai, port de Bejaia, BP 334; Bejaia 06000 Algerie
| | - Mohammed Gagaoua
- Equipe Maquav, Laboratoire BIOQUAL, I.N.A.T.A.A, Université Frères Mentouri Constantine, Route de Ain El-Bey; Constantine 25000 Algérie
| | - Abdelghani Boudjellal
- Equipe Maquav, Laboratoire BIOQUAL, I.N.A.T.A.A, Université Frères Mentouri Constantine, Route de Ain El-Bey; Constantine 25000 Algérie
| | - Irena Vovk
- Laboratory for Food Chemistry; National Institute of Chemistry, Hajdrihova 19; SI-1000 Ljubljana Slovenia
| | - Mitja Križman
- Laboratory for Food Chemistry; National Institute of Chemistry, Hajdrihova 19; SI-1000 Ljubljana Slovenia
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Antunes-Ricardo M, Gutiérrez-Uribe JA, Guajardo-Flores D. Extraction of isorhamnetin conjugates from Opuntia ficus-indica (L.) Mill using supercritical fluids. J Supercrit Fluids 2017. [DOI: 10.1016/j.supflu.2016.09.003] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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Banerjee J, Singh R, Vijayaraghavan R, MacFarlane D, Patti AF, Arora A. Bioactives from fruit processing wastes: Green approaches to valuable chemicals. Food Chem 2016; 225:10-22. [PMID: 28193402 DOI: 10.1016/j.foodchem.2016.12.093] [Citation(s) in RCA: 174] [Impact Index Per Article: 21.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2016] [Revised: 12/06/2016] [Accepted: 12/27/2016] [Indexed: 11/24/2022]
Abstract
Fruit processing industries contribute more than 0.5billion tonnes of waste worldwide. The global availability of this feedstock and its untapped potential has encouraged researchers to perform detailed studies on value-addition potential of fruit processing waste (FPW). Compared to general food or other biomass derived waste, FPW are found to be selective and concentrated in nature. The peels, pomace and seed fractions of FPW could potentially be a good feedstock for recovery of bioactive compounds such as pectin, lipids, flavonoids, dietary fibres etc. A novel bio-refinery approach would aim to produce a wider range of valuable chemicals from FPW. The wastes from majority of the extraction processes may further be used as renewable sources for production of biofuels. The literature on value addition to fruit derived waste is diverse. This paper presents a review of fruit waste derived bioactives. The financial challenges encountered in existing methods are also discussed.
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Affiliation(s)
- Jhumur Banerjee
- CTARA, IITB-Monash Research Academy, IIT Bombay, Mumbai, Maharashtra 400076, India
| | - Ramkrishna Singh
- CTARA, IITB-Monash Research Academy, IIT Bombay, Mumbai, Maharashtra 400076, India
| | - R Vijayaraghavan
- School of Chemistry, Faculty of Science, Monash University, Clayton Campus, VIC 3800, Australia
| | - Douglas MacFarlane
- School of Chemistry, Faculty of Science, Monash University, Clayton Campus, VIC 3800, Australia
| | - Antonio F Patti
- School of Chemistry, Faculty of Science, Monash University, Clayton Campus, VIC 3800, Australia
| | - Amit Arora
- CTARA, IITB-Monash Research Academy, IIT Bombay, Mumbai, Maharashtra 400076, India.
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Kim JW, Kim TB, Yang H, Sung SH. Phenolic Compounds Isolated fromOpuntia ficus-indicaFruits. ACTA ACUST UNITED AC 2016. [DOI: 10.20307/nps.2016.22.2.117] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Jung Wha Kim
- College of Pharmacy and Research Institute of Pharmaceutical Science, Seoul National University, Seoul 08826, Korea
| | - Tae Bum Kim
- College of Pharmacy and Research Institute of Pharmaceutical Science, Seoul National University, Seoul 08826, Korea
| | - Heejung Yang
- College of Pharmacy, Kangwon National University, Chuncheon 24341, Korea
| | - Sang Hyun Sung
- College of Pharmacy and Research Institute of Pharmaceutical Science, Seoul National University, Seoul 08826, Korea
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Morales P, Barros L, Ramírez-Moreno E, Santos-Buelga C, Ferreira IC. Xoconostle fruit (Opuntia matudae Scheinvar cv. Rosa) by-products as potential functional ingredients. Food Chem 2015; 185:289-97. [DOI: 10.1016/j.foodchem.2015.04.012] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/04/2014] [Revised: 03/02/2015] [Accepted: 04/04/2015] [Indexed: 10/23/2022]
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