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Li N, Xu J, Zhao Y, Zhao M, Liu Z, Wang K, Huang J, Zhu M. The influence of processing methods on polyphenol profiling of tea leaves from the same large-leaf cultivar (Camellia sinensis var. assamica cv. Yunkang-10): nontargeted/targeted polyphenomics and electronic sensory analysis. Food Chem 2024; 460:140515. [PMID: 39067433 DOI: 10.1016/j.foodchem.2024.140515] [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: 04/24/2024] [Revised: 07/07/2024] [Accepted: 07/16/2024] [Indexed: 07/30/2024]
Abstract
Tea polyphenols transform under processing methods, but a systematic study on their changes in the same large-leaf tea cultivar is lacking. Here, Camellia sinensis var. assamica cv. Yunkang-10 leaves underwent six processing methods and were assessed using optimized nontargeted (UHPLC-Q-Exactive Orbitrap-MS) and targeted (UHPLC-QqQ-MS) polyphenomics, along with molecular networking analysis. 903 and 52 polyphenolic compounds (catechins, flavones and flavonols, and phenolic acids) were respectively relatively and absolutely quantified for the first time. Dark and black teas, with the lowest polyphenol content, differed from the other four tea types, although variations existed among these four teas. However, some flavonol and flavone aglycones (e.g. kaempferol, apigenin), as well as some phenolic acids (e.g. ellagic acid, gallic acid), exhibited higher levels in dark and black teas. Correlations between polyphenolic composition and electronic sensory characteristics were observed using E-tongue and E-eye. This study enriches understanding of polyphenol profiles in Chinese teas post diverse processing.
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Affiliation(s)
- Na Li
- National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients & Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China; Key Laboratory of Tea Science of Ministry of Education, Key Laboratory for Evaluation and Utilization of Gene Resources of Horticultural Crops, Ministry of Agriculture and Rural Affairs of China, Hunan Agricultural University, Changsha 410128, China
| | - Junren Xu
- National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients & Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China; Key Laboratory of Tea Science of Ministry of Education, Key Laboratory for Evaluation and Utilization of Gene Resources of Horticultural Crops, Ministry of Agriculture and Rural Affairs of China, Hunan Agricultural University, Changsha 410128, China
| | - Yiqiao Zhao
- National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients & Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China; Key Laboratory of Tea Science of Ministry of Education, Key Laboratory for Evaluation and Utilization of Gene Resources of Horticultural Crops, Ministry of Agriculture and Rural Affairs of China, Hunan Agricultural University, Changsha 410128, China
| | | | - Zhonghua Liu
- National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients & Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China; Key Laboratory of Tea Science of Ministry of Education, Key Laboratory for Evaluation and Utilization of Gene Resources of Horticultural Crops, Ministry of Agriculture and Rural Affairs of China, Hunan Agricultural University, Changsha 410128, China
| | - Kunbo Wang
- National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients & Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China; Key Laboratory of Tea Science of Ministry of Education, Key Laboratory for Evaluation and Utilization of Gene Resources of Horticultural Crops, Ministry of Agriculture and Rural Affairs of China, Hunan Agricultural University, Changsha 410128, China.
| | - Jianan Huang
- National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients & Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China; Key Laboratory of Tea Science of Ministry of Education, Key Laboratory for Evaluation and Utilization of Gene Resources of Horticultural Crops, Ministry of Agriculture and Rural Affairs of China, Hunan Agricultural University, Changsha 410128, China.
| | - Mingzhi Zhu
- National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients & Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China; Key Laboratory of Tea Science of Ministry of Education, Key Laboratory for Evaluation and Utilization of Gene Resources of Horticultural Crops, Ministry of Agriculture and Rural Affairs of China, Hunan Agricultural University, Changsha 410128, China.
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Kelebek H, Sasmaz HK, Aksay O, Selli S, Kahraman O, Fields C. Exploring the Impact of Infusion Parameters and In Vitro Digestion on the Phenolic Profile and Antioxidant Capacity of Guayusa ( Ilex guayusa Loes.) Tea Using Liquid Chromatography, Diode Array Detection, and Electrospray Ionization Tandem Mass Spectrometry. Foods 2024; 13:694. [PMID: 38472807 PMCID: PMC10931092 DOI: 10.3390/foods13050694] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/20/2024] [Revised: 02/16/2024] [Accepted: 02/21/2024] [Indexed: 03/14/2024] Open
Abstract
Guayusa tea is derived from the leaves of the Ilex guayusa Loes. plant, which is native to the Amazon rainforest. Beyond its pleasant sensory properties, Guayusa tea is rich in antioxidants, phenolics, and minerals. In this study, the effects of infusion time, temperature, and solvent conditions on the color, antioxidant capacity, total phenolic content, phenolic profile, and antimicrobial activity of Guayusa (Ilex guayusa Loes.) tea were investigated. Guayusa tea samples were prepared using two different solvents, ethanol and water, with 4, 6, and 8-h infusions at 60 and 70 °C. Liquid chromatography, diode array detection, and electrospray ionization tandem mass spectrometry (LC-DAD-ESI-MS/MS) were used to determine a comprehensive profile of phenolic compounds and to detect differences due to infusion conditions. Moreover, after the Guayusa tea infusion with the highest bioactive properties was determined, the effects of in vitro gastrointestinal digestion on the total phenolic content, antioxidant capacity, and phenolic compounds of the Guayusa tea infusion were measured. Phenolic profile analysis identified 29 compounds, among which chlorogenic acid and its derivatives were predominant. The increase in infusion time was correlated with an elevation in total phenolic content. Significant differences were observed between water and ethanol infusions of Guayusa in terms of phenolics and antioxidants. The total amount of phenolic compounds in the samples prepared with both solvents was found to increase after oral intake, depending on the digestion stage; meanwhile, the amounts of flavonoid compounds and di-O-caffeoylquinic acid derivatives decreased during digestion.
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Affiliation(s)
- Hasim Kelebek
- Department of Food Engineering, Faculty of Engineering, Adana Alparslan Turkes Science and Technology University, 01250 Adana, Turkey; (H.K.); (H.K.S.); (O.A.)
| | - Hatice Kubra Sasmaz
- Department of Food Engineering, Faculty of Engineering, Adana Alparslan Turkes Science and Technology University, 01250 Adana, Turkey; (H.K.); (H.K.S.); (O.A.)
| | - Ozge Aksay
- Department of Food Engineering, Faculty of Engineering, Adana Alparslan Turkes Science and Technology University, 01250 Adana, Turkey; (H.K.); (H.K.S.); (O.A.)
| | - Serkan Selli
- Department of Food Engineering, Faculty of Engineering, University of Cukurova, 01330 Adana, Turkey;
| | - Ozan Kahraman
- Applied Food Sciences Inc., 675-B Town Creek Road, Kerrville, TX 78028, USA;
| | - Christine Fields
- Applied Food Sciences Inc., 675-B Town Creek Road, Kerrville, TX 78028, USA;
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Aydemir ME, Takım K, Yılmaz MA. Characterization of phenolic components of black teas of different origins and the effect of brewing duration on quality properties. Food Sci Nutr 2024; 12:494-507. [PMID: 38268896 PMCID: PMC10804100 DOI: 10.1002/fsn3.3782] [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: 07/19/2023] [Revised: 09/27/2023] [Accepted: 10/08/2023] [Indexed: 01/26/2024] Open
Abstract
This research aims to identify the phytochemical constituents of 79 different samples of black tea, including varieties from India, Iran (IrT), Turkey (TT), and Sri Lanka. In addition, this study investigates the effect of varying brewing times on the quality characteristics of tea. Therefore, we analyzed the phytochemical content of tea using a novel LC-MS/MS method that we developed, which identifies 53 different phenolic compounds. Furthermore, objective evaluations were conducted on the total phenolic compound, total flavonoid compound, antioxidant activity, and color values at 15, 30, and 60-min brewing intervals. The prevailing phenolic compounds discovered in the corresponding tea classifications were quantitatively analyzed to be quinic acid, epicatechin gallate, epigallocatechin gallate, epicatechin, epigallocatechin, gallic acid, nicotiflorine, and isoquercitrin. The study found that the TT and IrT groups had the richest phytochemical content and the highest antioxidant activity. The Turkish tea group had the highest measurement for the desired red color, which is considered a sensory property. Infusion color, antioxidant activity, and total phenolic and flavonoid contents showed significant increases with prolonged brewing time. It was important to note that the chemical composition of tea varies according to its origin and brewing conditions. Extending the brewing time improved the quality of the tea. It should be noted, however, that longer brewing times result in a more intense release of flavonoids, and this increase may have a pro-oxidant effect.
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Affiliation(s)
- Mehmet Emin Aydemir
- Department of Basic Sciences of Veterinary Medicine, Faculty of Veterinary MedicineHarran UniversityŞanlıurfaTurkey
| | - Kasım Takım
- Department of Veterinary Food Hygiene and Technology, Faculty of Veterinary MedicineHarran UniversityŞanlıurfaTurkey
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Zareef M, Arslan M, Hassan MM, Ahmad W, Chen Q. Comparison of Si-GA-PLS and Si-CARS-PLS build algorithms for quantitation of total polyphenols in black tea using the spectral analytical system. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:7914-7920. [PMID: 37490702 DOI: 10.1002/jsfa.12880] [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: 03/19/2023] [Revised: 07/06/2023] [Accepted: 07/22/2023] [Indexed: 07/27/2023]
Abstract
BACKGROUND The objective of the current study was to compare two machine learning approaches for the quantification of total polyphenols by choosing the optimal spectral intervals utilizing the synergy interval partial least squares (Si-PLS) model. To increase the resilience of built models, the genetic algorithm (GA) and competitive adaptive reweighted sampling (CARS) were applied to a subset of variables. RESULTS The collected spectral data were divided into 19 sub-interval selections totaling 246 variables, yielding the lowest root mean square error of cross-validation (RMSECV). The performance of the model was evaluated using the correlation coefficient for calibration (RC ), prediction (RP ), RMSECV, root mean square error of prediction (RMSEP) and residual predictive deviation (RPD) value. The Si-GA-PLS model produced the following results: PCs = 9; RC = 0.915; RMSECV = 1.39; RP = 0.8878; RMSEP = 1.62; and RPD = 2.32. The performance of the Si-CARS-PLS model was noted to be best at PCs = 10, while RC = 0.9723, RMSECV = 0.81, RP = 0.9114, RMSEP = 1.45 and RPD = 2.59. CONCLUSION The build model's prediction ability was amended in the order PLS < Si-PLS < CARS-PLS when full spectroscopic data were used and Si-PLS < Si-GA-PLS < Si-CARS-PLS when interval selection was performed with the Si-PLS model. Finally, the developed method was successfully used to quantify total polyphenols in tea. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Muhammad Zareef
- School of Food and Biological Engineering Jiangsu University, Zhenjiang, People's Republic of China
| | - Muhammad Arslan
- School of Food and Biological Engineering Jiangsu University, Zhenjiang, People's Republic of China
| | - Md Mehedi Hassan
- School of Food and Biological Engineering Jiangsu University, Zhenjiang, People's Republic of China
| | - Waqas Ahmad
- School of Food and Biological Engineering Jiangsu University, Zhenjiang, People's Republic of China
| | - Quansheng Chen
- School of Food and Biological Engineering Jiangsu University, Zhenjiang, People's Republic of China
- College of Food and Biological Engineering, Jimei University, Xiamen, People's Republic of China
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Fernandes C, Sousa-Baptista J, Lenha-Silva AF, Calheiros D, Correia E, Figueirinha A, Salgueiro L, Gonçalves T. Azorean Black Tea ( Camellia sinensis) Antidermatophytic and Fungicidal Properties. Molecules 2023; 28:7775. [PMID: 38067505 PMCID: PMC10707949 DOI: 10.3390/molecules28237775] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2023] [Revised: 11/17/2023] [Accepted: 11/22/2023] [Indexed: 12/18/2023] Open
Abstract
The treatment of dermatophytoses, the most common human fungal infections, requires new alternatives. The aim of this study was to determine the antidermatophytic activity of the aqueous Azorean Black Tea extract (ABT), together with an approach to the mechanisms of action. The phytochemical analysis of ABT extract was performed by HPLC. The dermatophytes susceptibility was assessed using a broth microdilution assay; potential synergies with terbinafine and griseofulvin were evaluated by the checkerboard assay. The mechanism of action was appraised by the quantification of the fungal cell wall chitin and β-1,3-glucan, and by membrane ergosterol. The presence of ultrastructural modifications was studied by Transmission Electron Microscopy (TEM). The ABT extract contained organic and phenolic acids, flavonoids, theaflavins and alkaloids. It showed an antidermatophytic effect, with MIC values of 250 µg/mL for Trichophyton mentagrophytes, 125 µg/mL for Trichophyton rubrum and 500 µg/mL for Microsporum canis; at these concentrations, the extract was fungicidal. An additive effect of ABT in association to terbinafine on these three dermatophytes was observed. The ABT extract caused a significant reduction in β-1,3-glucan content, indicating the synthesis of this cell wall component as a possible target. The present study identifies the antidermatophytic activity of the ABT and highlights its potential to improve the effectiveness of conventional topical treatment currently used for the management of skin or mucosal fungal infections.
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Affiliation(s)
- Chantal Fernandes
- CNC-UC—Center for Neuroscience and Cell Biology of Coimbra, University of Coimbra, 3004-504 Coimbra, Portugal; (C.F.); (J.S.-B.); (A.F.L.-S.); (D.C.); (E.C.)
- CIBB—Centre for Innovative Biomedicine and Biotechnology, University of Coimbra, 3004-504 Coimbra, Portugal
| | - José Sousa-Baptista
- CNC-UC—Center for Neuroscience and Cell Biology of Coimbra, University of Coimbra, 3004-504 Coimbra, Portugal; (C.F.); (J.S.-B.); (A.F.L.-S.); (D.C.); (E.C.)
- CIBB—Centre for Innovative Biomedicine and Biotechnology, University of Coimbra, 3004-504 Coimbra, Portugal
- FMUC—Faculty of Medicine, University of Coimbra, Rua Larga, 3004-504 Coimbra, Portugal
| | - Ana Filipa Lenha-Silva
- CNC-UC—Center for Neuroscience and Cell Biology of Coimbra, University of Coimbra, 3004-504 Coimbra, Portugal; (C.F.); (J.S.-B.); (A.F.L.-S.); (D.C.); (E.C.)
- CIBB—Centre for Innovative Biomedicine and Biotechnology, University of Coimbra, 3004-504 Coimbra, Portugal
| | - Daniela Calheiros
- CNC-UC—Center for Neuroscience and Cell Biology of Coimbra, University of Coimbra, 3004-504 Coimbra, Portugal; (C.F.); (J.S.-B.); (A.F.L.-S.); (D.C.); (E.C.)
- CIBB—Centre for Innovative Biomedicine and Biotechnology, University of Coimbra, 3004-504 Coimbra, Portugal
- FMUC—Faculty of Medicine, University of Coimbra, Rua Larga, 3004-504 Coimbra, Portugal
| | - Edmilson Correia
- CNC-UC—Center for Neuroscience and Cell Biology of Coimbra, University of Coimbra, 3004-504 Coimbra, Portugal; (C.F.); (J.S.-B.); (A.F.L.-S.); (D.C.); (E.C.)
- CIBB—Centre for Innovative Biomedicine and Biotechnology, University of Coimbra, 3004-504 Coimbra, Portugal
| | - Artur Figueirinha
- Faculty of Pharmacy, Health Sciences Campus, University of Coimbra, Azinhaga de S. Comba, 3000-548 Coimbra, Portugal; (A.F.); (L.S.)
- Associated Laboratory for Green Chemistry (LAQV) of the Network of Chemistry and Technology (REQUIMTE), University of Porto, 4099-002 Porto, Portugal
| | - Lígia Salgueiro
- Faculty of Pharmacy, Health Sciences Campus, University of Coimbra, Azinhaga de S. Comba, 3000-548 Coimbra, Portugal; (A.F.); (L.S.)
- Chemical Process Engineering and Forest Products Research Centre, Department of Chemical Engineering, Faculty of Sciences and Technology, University of Coimbra, 3030-790 Coimbra, Portugal
| | - Teresa Gonçalves
- CNC-UC—Center for Neuroscience and Cell Biology of Coimbra, University of Coimbra, 3004-504 Coimbra, Portugal; (C.F.); (J.S.-B.); (A.F.L.-S.); (D.C.); (E.C.)
- CIBB—Centre for Innovative Biomedicine and Biotechnology, University of Coimbra, 3004-504 Coimbra, Portugal
- FMUC—Faculty of Medicine, University of Coimbra, Rua Larga, 3004-504 Coimbra, Portugal
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Chen S, Yuan M, Zhang Y, Xu Y, Xu H. Characterization and quantification of chemical constituents in Fuzhuan brick tea using ultra-high-performance liquid chromatography-mass spectrometry. J Sep Sci 2023; 46:e2300087. [PMID: 37380621 DOI: 10.1002/jssc.202300087] [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: 02/07/2023] [Revised: 05/27/2023] [Accepted: 06/13/2023] [Indexed: 06/30/2023]
Abstract
Fuzhuan brick tea, a distinctive dark tea fermented by microorganisms, is a traditional beverage in China throughout history. Recently, it has attracted considerable attention owing to its unique quality characteristics and potential health benefits. The aim of this study was to establish a method for the quality control of Fuzhuan brick tea for stable production. Ultra-high-performance liquid chromatography coupled with quadrupole time-of-flight tandem mass spectrometry was used to identify Fuzhuan brick tea, and the major components were chosen for further quantitative analysis. Subsequently, a quantification method was developed using ultra-high-performance liquid chromatography coupled with triple-quadrupole mass spectrometry, and its reliability was verified through methodological validation. Finally, a total of 30 compounds were identified, including catechins, flavonoids, alkaloids, and fatty acids. The established method was reliable for methodological validation and was applied to the quantitative analysis of Fuzhuan brick tea. This study provides a fundamental basis for the quality control and further studies on the component analysis of Fuzhuan brick tea.
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Affiliation(s)
- Simin Chen
- School of Pharmacy, Shanghai University of Traditional Chinese Medicine, Shanghai, P. R. China
| | - Man Yuan
- School of Pharmacy, Shanghai University of Traditional Chinese Medicine, Shanghai, P. R. China
| | - Yingling Zhang
- School of Pharmacy, Shanghai University of Traditional Chinese Medicine, Shanghai, P. R. China
| | - Yu Xu
- School of Pharmacy, Shanghai University of Traditional Chinese Medicine, Shanghai, P. R. China
| | - Hongxi Xu
- Shuguang Hospital, Shanghai University of Traditional Chinese Medicine, Shanghai, P. R. China
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7
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Goksen G. Elucidation and quantification health-promoting phenolic compounds, antioxidant properties and sugar levels of ultrasound assisted extraction, aroma compositions and amino acids profiles of macroalgae, Laurencia papillosa. ULTRASONICS SONOCHEMISTRY 2023; 98:106527. [PMID: 37478642 PMCID: PMC10387607 DOI: 10.1016/j.ultsonch.2023.106527] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/28/2023] [Revised: 07/13/2023] [Accepted: 07/14/2023] [Indexed: 07/23/2023]
Abstract
Currently, sustainability is one of the most critical issues confronting society today. The growing of macroalgae in ocean farms appears more sustainable than agriculture on land due to it does not require any fresh water, chemical fertiliser, or soil. Macroalgae have been shown to be a sustainable marine source of amino acids, novel bioactive phenolic and aroma compounds that can be exploitation in food, cosmetic, nutraceuticals, pharmacological applications. Despite starting the huge cultivation of macroalgae in world, bioactive compounds in the edible macroalgae have not been well characterized. Ultrasound assisted extraction (UAE) and conventional extraction (CE) techniques were compared and red macroalgae, L. papillosa extracts were characterized. The highest amount of amino acid was glutamic acid (GLU) and composed of 35% was essential amino acids. UAE at 10% amplitude for 15 min showed significantly highest (p < 0.05) phenolic (212.03±3.03 mg gallic acid equivalent/100 g) as well as antioxidant activity determined by DPPH (105.69±3.02 µmol Trolox/100 g), ABTS (238.69±2.23 µmol Trolox/100 g) radical assay and FRAP value (72.47±3.13 µmol Trolox/100 g) when in comparison with CE. Furthermore, bioactive compounds in extracts were indicated as phlorotannins, flavonoids, phenolic acids and other polyphenols using liquid chromatography coupled to diode array detection and electrospray ionisation tandem mass spectrometry (LC-DAD-ESI-MS/MS). This result confirmed higher antioxidant capacity detected with the UAE. A total of 46 volatile organic compounds were identified and quantified by GC-FID/MS with HS-SPME system. This study emerges as first report to novel extraction method used and deeply characterization of L papillosa. The results seem that significant potential application in the functional food, active packaging and nutraceuticals industry.
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Affiliation(s)
- Gulden Goksen
- Department of Food Technology, Vocational School of Technical Sciences at Mersin Tarsus Organized Industrial Zone, Tarsus University, Mersin 33100, Turkey.
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8
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Blueberry-added black tea: Effects of infusion temperature, drying method, fruit concentration on the iron-polyphenol complex formation, polyphenols profile, antioxidant activity, and sensory properties. Food Chem 2023; 410:135463. [PMID: 36649668 DOI: 10.1016/j.foodchem.2023.135463] [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: 07/04/2022] [Revised: 01/07/2023] [Accepted: 01/09/2023] [Indexed: 01/12/2023]
Abstract
Herein, a food-to-food fortification with blueberries and black tea was performed for people suffering from iron deficiency, creating a new functional product with high consumer acceptance. Black tea was mixed with varying concentrations of sun-dried or freeze-dried blueberries and infused at different temperatures. Spectrophotometric analysis revealed that the addition of blueberries to black tea inhibited the formation of the iron-polyphenol complex by up to 97 % (p <.001). Using β-carotene bleaching and 2,2-diphenyl-1-picrylhydrazyl assays, 50 % freeze-dried blueberry and 50 % black tea (FDFBT50) was determined to be the sample with the highest antioxidant activity (p <.001).The polyphenol profiles were investigated by high-performance liquid chromatography. Principal component analysis (PCA) was performed to categorize the tea samples. The findings demonstrated that the FDFBT50 sample was the best candidate among the samples, considering both the consumer acceptance and the bioactive parameters that showed statistically significant differences.
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Tan J, Vincken JP, van Zadelhoff A, Hilgers R, Lin Z, de Bruijn WJC. Presence of free gallic acid and gallate moieties reduces auto-oxidative browning of epicatechin (EC) and epicatechin gallate (ECg). Food Chem 2023; 425:136446. [PMID: 37245463 DOI: 10.1016/j.foodchem.2023.136446] [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: 02/01/2023] [Revised: 05/10/2023] [Accepted: 05/21/2023] [Indexed: 05/30/2023]
Abstract
Auto-oxidation of flavan-3-ols leads to browning and consequently loss of product quality during storage of ready-to-drink (RTD) green tea. The mechanisms and products of auto-oxidation of galloylated catechins, the major flavan-3-ols in green tea, are still largely unknown. Therefore, we investigated auto-oxidation of epicatechin gallate (ECg) in aqueous model systems. Oxidation products tentatively identified based on MS included δ- or γ-type dehydrodicatechins (DhC2s) as the main contributors to browning. Additionally, various colourless products were detected, including epicatechin (EC) and gallic acid (GA) from degalloylation, ether-linked ε-type DhC2s, and 6 new coupling products of ECg and GA possessing a lactone interflavanic linkage. Supported by density function theory (DFT) calculations, we provide a mechanistic explanation on how presence of gallate moieties (D-ring) and GA affect the reaction pathway. Overall, presence of gallate moieties and GA resulted in a different product profile and less intense auto-oxidative browning of ECg compared to EC.
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Affiliation(s)
- Junfeng Tan
- Tea Research Institute, Chinese Academy of Agricultural Sciences, 9 Meiling South Road, Hangzhou, Zhejiang 310008, People's Republic of China; Laboratory of Food Chemistry, Wageningen University, P.O. Box 17, 6700 AA Wageningen, the Netherlands
| | - Jean-Paul Vincken
- Laboratory of Food Chemistry, Wageningen University, P.O. Box 17, 6700 AA Wageningen, the Netherlands
| | - Annemiek van Zadelhoff
- Laboratory of Food Chemistry, Wageningen University, P.O. Box 17, 6700 AA Wageningen, the Netherlands
| | - Roelant Hilgers
- Laboratory of Food Chemistry, Wageningen University, P.O. Box 17, 6700 AA Wageningen, the Netherlands
| | - Zhi Lin
- Tea Research Institute, Chinese Academy of Agricultural Sciences, 9 Meiling South Road, Hangzhou, Zhejiang 310008, People's Republic of China.
| | - Wouter J C de Bruijn
- Laboratory of Food Chemistry, Wageningen University, P.O. Box 17, 6700 AA Wageningen, the Netherlands.
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10
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Oussou KF, Guclu G, Kelebek H, Selli S. Valorization of cocoa, tea and coffee processing by-products-wastes. ADVANCES IN FOOD AND NUTRITION RESEARCH 2023; 107:91-130. [PMID: 37898543 DOI: 10.1016/bs.afnr.2023.03.003] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/30/2023]
Abstract
The growing threat of food insecurity together with some challenges in demography, health, malnutrition, and income instability around the globe has led researchers to take sustainable solutions to ensure secure production and distribution of food. The last decades have been remarkable in the agri-food supply chain for many food industries. However, vast quantities of food by-products and wastes are generated each year. These products are generally disposed in the environment, which could have remarkable adverse effects on the environment and biodiversity. However, they contain significant quantities of bioactive, nutritional, antioxidative, and aroma compounds. Their sustainable use could meet the increased demand for value-added pharmaceutical, nutraceutical, and food products. The amount of agri-food wastes and their disposal in the environment are predicted to double in the next decade. The valorization of these by-products could effectively contribute to the manufacture of cheaper functional food ingredients and supplements while improving regional economy and food security and mitigating environmental pollution. The main aim of this chapter is to present an understanding of the valorization of the wastes and by-products from cacao, coffee and tea processing with a focus on their bioactive, nutritional, and antioxidant capacity.
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Affiliation(s)
- Kouame Fulbert Oussou
- Department of Food Engineering, Faculty of Engineering, Cukurova University, Adana, Turkey
| | - Gamze Guclu
- Department of Food Engineering, Faculty of Engineering, Cukurova University, Adana, Turkey
| | - Hasim Kelebek
- Department of Food Engineering, Faculty of Engineering, Adana Alparslan Turkes Science and Technology University, Adana, Turkey
| | - Serkan Selli
- Department of Food Engineering, Faculty of Engineering, Cukurova University, Adana, Turkey.
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Smartphone-based digital images as a low-cost and simple colorimetric approach for the assessment of total phenolic contents in several specific Vietnamese dried tea products and their liquors. Food Chem 2023; 401:134147. [DOI: 10.1016/j.foodchem.2022.134147] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/04/2022] [Revised: 09/01/2022] [Accepted: 09/04/2022] [Indexed: 11/15/2022]
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12
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Effect of Winemaking on Phenolic Compounds and Antioxidant Activities of Msalais Wine. Molecules 2023; 28:molecules28031250. [PMID: 36770915 PMCID: PMC9921378 DOI: 10.3390/molecules28031250] [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: 12/12/2022] [Revised: 01/10/2023] [Accepted: 01/24/2023] [Indexed: 01/31/2023] Open
Abstract
Msalais wine (MW) is a popular traditional wine with the cultural characteristics of a specific Chinese ethnic group. In this study, phenolic profiles and antioxidant characteristics were identified using chromatographic analysis. A total of thirty-eight compounds, including eight furans, eleven phenolic acids, fourteen flavonoids, and five others, were identified via LC-MS/QTOF. It was found that catechin is the most abundant phenolic compound in MW, followed by epicatechin, gallic acid, caffeic acid, rutin, and p-coumaric acid. Winemaking had a significant influence on the levels of phenols and antioxidant activity. Condensed juice (CJ) displayed the highest phenol and antioxidant activity levels, while the levels were significantly decreased during the fermentation process and gradually stabilized thereafter during the aging process. A correlation analysis between the polyphenols in Msalais and their antioxidant capacity was performed to determine which molecules contributed more to the antioxidant capacity in a complex mixture of polyphenols. All of the phenolic compounds, except ferulic acid, showed good correlation with DPPH, ABTS, and CUPRAC. Among them, resveratrol had the strongest antioxidant capacity, although its concentration was very low. Catechin also had a strong antioxidant capacity, which was positively correlated with its concentration. This indicates that the antioxidant activity of Msalais is related to the number, type, and structure of polyphenols.
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13
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Sun Y, Fu Y, Chen R, Zhang Y, Liao T, Xi H, Sun S, Cheng Z. Profiling of volatile and non-volatile compounds in Dianhong by a combined approach of static headspace GC-MS and UPLC-MS. CYTA - JOURNAL OF FOOD 2022. [DOI: 10.1080/19476337.2022.2136761] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/31/2022]
Affiliation(s)
- Yanzhi Sun
- Department of Natural Medicine, School of Pharmacy, Fudan University, Shanghai, China
| | - Yingjie Fu
- Key Laboratory of Tobacco Flavor Basic Research of CNTC, Zhengzhou, China
| | - Rirong Chen
- Institute of Chinese Materia Medica, Shanghai University of Traditional Chinese Medicine, Shanghai, China
| | - Yipeng Zhang
- Technology Center, China Tobacco Yunnan Industrial Company, Kunming, China
| | - Tougen Liao
- Technology Center, China Tobacco Yunnan Industrial Company, Kunming, China
| | - Hui Xi
- Key Laboratory of Tobacco Flavor Basic Research of CNTC, Zhengzhou, China
| | - Shihao Sun
- Key Laboratory of Tobacco Flavor Basic Research of CNTC, Zhengzhou, China
| | - Zhihong Cheng
- Department of Natural Medicine, School of Pharmacy, Fudan University, Shanghai, China
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14
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GÜLHAN A, ÇOKLAR H, AKBULUT M. Influence of drying method and infusion time on purple basil leaves tea. INTERNATIONAL JOURNAL OF SECONDARY METABOLITE 2022. [DOI: 10.21448/ijsm.1116574] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/05/2022] Open
Abstract
In this study, purple basil leaves were dried in 3 different methods (oven, microwave, and shade drying) and then infused 5 different times in hot water at 90 oC. Analyses of total phenolic content, antioxidant activity, total monomeric anthocyanin content, and color parameters were performed on tea samples. When the analysis results were evaluated, the best results were determined in the tea samples prepared from the leaves dried in the oven and in the shade, at brewing times of 10 and 15 minutes. 45 minutes was the best infusion time for the tea sample prepared from microwave dried leaves. When the three different drying methods were compared, the shade drying method gave better results than the other drying methods. According to the highest values obtained from the analysis results, the effect of the functional compounds in the purple basil leaves on the tea was calculated. It was determined that the highest percentage of phenolic compounds in tea was found in the samples prepared by the shade drying method.
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Affiliation(s)
- Ayca GÜLHAN
- AKSARAY ÜNİVERSİTESİ, AKSARAY TEKNİK BİLİMLER MESLEK YÜKSEKOKULU
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15
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Inhibitory effects of polyphenols from black chokeberry on advanced glycation end-products (AGEs) formation. Food Chem 2022; 392:133295. [PMID: 35636190 DOI: 10.1016/j.foodchem.2022.133295] [Citation(s) in RCA: 16] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2022] [Revised: 04/25/2022] [Accepted: 05/21/2022] [Indexed: 11/20/2022]
Abstract
Plant-based polyphenols are known to exert mitigating effects on the harmful consequences of advanced glycation. In this study, the antioxidant and antiglycation properties of purified black chokeberry polyphenol and its dominant monomers were studied. The phenolics of black chokeberry had a significant inhibitory effect on glycation products at all stages. The highest inhibition of fructosamine (72.27%) was achieved by chlorogenic acid (CA). Epigallocatechin gallate (EGCG) showed an 84.47% inhibition of α-dicarbonyl and 54.44% inhibition of AGEs (advanced glycation end-products). However, the inhibition of α-dicarbonyl was impacted by the presence of Cu2+. In addition, an EGCG-induced increase in the protein α-helical structure to 21.43% was observed. Overall, EGCG was the main component inhibited protein glycosylation in the simulated glycation system. Furthermore, the mechanism of inhibition was a combination of scavenging free radicals, capturing metal ions, and alleviating changes in the secondary structure of proteins.
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16
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New mechanistic insights on Justicia vahlii Roth: UPLC-Q-TOF-MS and GC–MS based metabolomics, in-vivo, in-silico toxicological, antioxidant based anti-inflammatory and enzyme inhibition evaluation. ARAB J CHEM 2022. [DOI: 10.1016/j.arabjc.2022.104135] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/31/2023] Open
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17
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Li J, Ma J, Zhang Y, Zheng L. Determination of 19 polyphenolic compounds in tea by ultra-high performance liquid chromatography combined with quadrupole-time of flight mass spectrometry. FOOD SCIENCE AND HUMAN WELLNESS 2022. [DOI: 10.1016/j.fshw.2021.12.029] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
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18
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Jiang Z, Han Z, Wen M, Ho CT, Wu Y, Wang Y, Xu N, Xie Z, Zhang J, Zhang L, Wan X. Comprehensive comparison on the chemical metabolites and taste evaluation of tea after roasting using untargeted and pseudotargeted metabolomics. FOOD SCIENCE AND HUMAN WELLNESS 2022. [DOI: 10.1016/j.fshw.2021.12.017] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
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19
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Hameed A, Liu Z, Wu H, Zhong B, Ciborowski M, Suleria HAR. A Comparative and Comprehensive Characterization of Polyphenols of Selected Fruits from the Rosaceae Family. Metabolites 2022; 12:metabo12030271. [PMID: 35323714 PMCID: PMC8950050 DOI: 10.3390/metabo12030271] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2022] [Revised: 03/14/2022] [Accepted: 03/15/2022] [Indexed: 02/01/2023] Open
Abstract
The present research presents a comprehensive characterization of polyphenols from peach, pear, and plum using liquid chromatography coupled with electrospray ionization quadrupole-time-of-flight-mass spectrometry (LC-ESI-QTOF-MS/MS), followed by the determination of their antioxidant potential. Plums showed the highest total phenolic content (TPC; 0.62 mg GAE/g), while peaches showed the highest total flavonoid content (TFC; 0.29 mg QE/g), also corresponding to their high scavenging activities (i.e., DPPH, ABTS, FRAP, and TAC). In all three fruit samples, a total of 51 polyphenolic compounds were tentatively identified and were mainly characterized from hydroxybenzoic acids, hydroxycinnamic acids, hydroxyphenylpentanoic acids, flavanols, flavonols, and isoflavonoids subclasses. Twenty targeted phenolic compounds were quantified using high-performance liquid chromatography with photodiode array detection (HPLC-PDA). The plum cultivar showed the highest content of phenolic acids (chlorogenic acid, 11.86 mg/100 g), whereas peach samples showed the highest concentration of flavonoids (catechin, 7.31 mg/100 g), as compared to pear. Based on these findings, the present research contributes and complements the current characterization data of these fruits presented in the literature, as well as ensures and encourages the utilization of these fruits in different food, feed, and nutraceutical industries.
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Affiliation(s)
- Ahsan Hameed
- Clinical Research Center, Medical University of Bialystok, Jana Kilińskiego Street 1, 15-089 Bialystok, Poland; (A.H.); (M.C.)
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, VIC 3010, Australia; (Z.L.); (H.W.); (B.Z.)
| | - Ziyao Liu
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, VIC 3010, Australia; (Z.L.); (H.W.); (B.Z.)
| | - Hanjing Wu
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, VIC 3010, Australia; (Z.L.); (H.W.); (B.Z.)
| | - Biming Zhong
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, VIC 3010, Australia; (Z.L.); (H.W.); (B.Z.)
| | - Michal Ciborowski
- Clinical Research Center, Medical University of Bialystok, Jana Kilińskiego Street 1, 15-089 Bialystok, Poland; (A.H.); (M.C.)
| | - Hafiz Ansar Rasul Suleria
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, VIC 3010, Australia; (Z.L.); (H.W.); (B.Z.)
- Correspondence: ; Tel.: +61-3-834-44984
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20
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Effect of brewing time and temperature on the physical properties, antioxidant activities and sensory of the kenaf leaves tea. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:510-517. [PMID: 35185172 PMCID: PMC8814219 DOI: 10.1007/s13197-021-05034-3] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/29/2021] [Accepted: 02/16/2021] [Indexed: 02/03/2023]
Abstract
Kenaf (Hibiscus cannabinus L.), an annual herbaceous plant in the Malvaceae family, has become a multifunctional crop in Malaysia due to its large number of industrial applications for its fibrous stem. Recently, its kenaf leaves that have high antioxidant properties are getting more attention to be developed into tea. Therefore, this research aims to determine the best brewing time and temperature based on the physical properties, antioxidant activities and sensory of kenaf leaves tea (KLT). The kenaf leaves powder which was infused in hot (80 °C or 100 °C; 5 min or 10 min) or cold water (room temperature; 60 min or 120 min) were analysed. Results demonstrated that the KLT brewed at 80 °C for 10 min and 100 °C for 10 min showed the highest antioxidant activities in most of the antioxidant analysis conducted. Moreover, the colour of cold-brewed KLT was much lighter than the hot-brewed KLT and the cold-brewed KLT (room temperature; 120 min) can likely be a new trend for the consumer since it contained high antioxidising capabilities. However, the pH, greenness, yellowness, sensory results in KLT were not affected significantly by both brewing time and temperature (p > 0.05). The antioxidant test was correlated positively with the phytochemical contents but insignificant relationship with most of the colour parameters. Overall, the optimum temperature and time for brewing KLT was 80 °C at 10 min because it saved energy and extracted the highest amount of antioxidants while retaining similar sensory taste with other brewing conditions.
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21
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Identification of 4-O-p-coumaroylquinic acid as astringent compound of Keemun black tea by efficient integrated approaches of mass spectrometry, turbidity analysis and sensory evaluation. Food Chem 2022; 368:130803. [PMID: 34403995 DOI: 10.1016/j.foodchem.2021.130803] [Citation(s) in RCA: 24] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/21/2021] [Revised: 08/03/2021] [Accepted: 08/04/2021] [Indexed: 12/30/2022]
Abstract
Hydroxycinnamoyl quinic acids are important phenolic acids in tea, particularly fermented teas. However, there have been fewer studies that have confirmed their taste properties. The aim of this study was to investigate the astringent compounds in Keemun congou black tea (KBT) using a combination of mass spectrometry, turbidity analysis, and sensory evaluation. Turbidity analysis determined that p-coumaroylquinic acids were the astringent contributing compounds in KBT. Moreover, the separated compound D16 was identified as trans-4-O-p-coumaroylquinic acid (trans-4-O-pCoQA) by nuclear magnetic resonance spectroscopy and first confirmed to be the astringent contributing compound in KBT by sensory evaluation. Its astringent threshold concentration was tested to be 38 µM. The trans-4-O-pCoQA content in eight KBT samples of various grades ranged from 40.20 ± 0.15 ~ 65.53 ± 0.22 µM. Turbidity analysis combined with sensory evaluation could be a powerful tool for identifying critical compounds responsible for the astringent taste.
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22
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Ren W, Ma Y, Liu D, Liang P, Du J, Yang S, Tang L, Wu Y. Chemical composition analysis, antioxidant activity, and target cell‐based screening of the potential active components in jujube and its fermented product. J Food Sci 2022; 87:664-685. [PMID: 35067923 DOI: 10.1111/1750-3841.16022] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/24/2021] [Revised: 11/17/2021] [Accepted: 11/26/2021] [Indexed: 11/26/2022]
Affiliation(s)
- Wei Ren
- National Traditional Chinese Medicine Clinical Research Base and Drug Research Center the Affiliated Traditional Chinese Medicine Hospital of Southwest Medical University Luzhou China
- Institute of Modern Chinese Medicine, College of Pharmaceutical Sciences Zhejiang University Hangzhou China
| | - Yue Ma
- Pharmacy Department Affiliated Sichuan Provincial Rehabilitation Hospital of Chengdu University of TCM Chengdu 611100 China
| | - Dan Liu
- Department of Obstetrics and Gynecology the Affiliated Traditional Chinese Medicine Hospital of Southwest Medical University Luzhou China
| | - Pan Liang
- National Traditional Chinese Medicine Clinical Research Base and Drug Research Center the Affiliated Traditional Chinese Medicine Hospital of Southwest Medical University Luzhou China
| | - Junfeng Du
- Reform and Technology Bureau of Jia County Jia County People's Government Yulin China
| | - Sijin Yang
- National Traditional Chinese Medicine Clinical Research Base and Drug Research Center the Affiliated Traditional Chinese Medicine Hospital of Southwest Medical University Luzhou China
| | - Lina Tang
- Research Institute of Wood Industry Chinese Academy of Forestry Beijing China
| | - Yongjiang Wu
- Institute of Modern Chinese Medicine, College of Pharmaceutical Sciences Zhejiang University Hangzhou China
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23
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WANG S, GAN Z, WANG B, ZHANG N, LI K, YAO T. Effect of brewing conditions on polyphenols in the dark tea (Camellia sinensis L.) infusions: content, composition and antioxidant activities. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.36322] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Affiliation(s)
- Siqiang WANG
- Huangshan University, China; Tianjin University of Science and Technology, China
| | | | | | | | - Kun LI
- Huangshan University, China; Tianjin University of Science and Technology, China
| | - Ting YAO
- Huangshan University, China; Huangshan University, China
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24
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Arslan AKK, Paşayeva L, Tugay O. Cytotoxic evaluation and LC-MS/MS analysis of aerial parts of Eryngium kotschyi Boiss. grown in Turkey. BRAZ J PHARM SCI 2022. [DOI: 10.1590/s2175-97902022e19194] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022] Open
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25
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SILVEIRA TFFD, MEINHART AD, SOUZA TCLD, CUNHA ECE, MORAES MRD, LORINI A, TEIXEIRA FILHO J, GODOY HT. Impact of water temperature of chimarrão on phenolic compounds extraction. FOOD SCIENCE AND TECHNOLOGY 2021. [DOI: 10.1590/fst.23720] [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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26
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Tammar S, Salem N, Aidi Wannes W, Limam H, Bourgou S, Fares N, Dakhlaoui S, Hammami M, Khammassi S, Re GD, Hessini K, Msaada K. Chemometric Profiling and Bioactivity of Verbena ( Aloysia citrodora) Methanolic Extract from Four Localities in Tunisia. Foods 2021; 10:2912. [PMID: 34945462 PMCID: PMC8700817 DOI: 10.3390/foods10122912] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/01/2021] [Revised: 11/13/2021] [Accepted: 11/22/2021] [Indexed: 11/16/2022] Open
Abstract
This research aimed to study the chemical composition of Aloysia citrodora methanolic extract and its biological activities as an antioxidant, and its antibacterial, antifungal and anti-inflammatory activities based on four bioclimatic collection stages. The contents of total phenols, total flavonoids and total tannins were determined. Nine phenolic compounds were identified by LC-DAD-ESI-MS/MS. The major compound was acteoside, a phenylpropanoid which represented about 80% of the methanolic fraction in the various regions. The antioxidant activities of different locations were measured by different analytical assays, such as DPPH, ABTS and iron reducing power. The results showed that phenolic compounds and antioxidant activities varied with climatic and environmental factors. Moreover, there was a significant dependency between regions and biological activities. The use of a principal component analysis showed that there was a close relationship among phenylpropanoids, phenolic compounds and the studied biological activities.
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Affiliation(s)
- Sonia Tammar
- Laboratory of Aromatic and Medicinal Plants, Biotechnology Center in Borj-Cedria Technopol, BP. 901, Hammam-Lif 2050, Tunisia; (S.T.); (H.L.); (S.B.); (S.D.); (M.H.); (S.K.); (K.M.)
- Faculté des Sciences de Bizerte, Université de Carthage, Zarzouna, Bizerte 7021, Tunisia
| | - Nidhal Salem
- Laboratory of Bioactive Substances, Biotechnology Center in Borj-Cedria Technopol, BP. 901, Hammam-Lif 2050, Tunisia; (N.S.); (N.F.)
| | - Wissem Aidi Wannes
- Laboratory of Aromatic and Medicinal Plants, Biotechnology Center in Borj-Cedria Technopol, BP. 901, Hammam-Lif 2050, Tunisia; (S.T.); (H.L.); (S.B.); (S.D.); (M.H.); (S.K.); (K.M.)
| | - Hajer Limam
- Laboratory of Aromatic and Medicinal Plants, Biotechnology Center in Borj-Cedria Technopol, BP. 901, Hammam-Lif 2050, Tunisia; (S.T.); (H.L.); (S.B.); (S.D.); (M.H.); (S.K.); (K.M.)
- College of Sciences of Tunis, Tunis El Manar University, Tunis 2092, Tunisia
| | - Soumaya Bourgou
- Laboratory of Aromatic and Medicinal Plants, Biotechnology Center in Borj-Cedria Technopol, BP. 901, Hammam-Lif 2050, Tunisia; (S.T.); (H.L.); (S.B.); (S.D.); (M.H.); (S.K.); (K.M.)
| | - Nedia Fares
- Laboratory of Bioactive Substances, Biotechnology Center in Borj-Cedria Technopol, BP. 901, Hammam-Lif 2050, Tunisia; (N.S.); (N.F.)
| | - Sarra Dakhlaoui
- Laboratory of Aromatic and Medicinal Plants, Biotechnology Center in Borj-Cedria Technopol, BP. 901, Hammam-Lif 2050, Tunisia; (S.T.); (H.L.); (S.B.); (S.D.); (M.H.); (S.K.); (K.M.)
| | - Majdi Hammami
- Laboratory of Aromatic and Medicinal Plants, Biotechnology Center in Borj-Cedria Technopol, BP. 901, Hammam-Lif 2050, Tunisia; (S.T.); (H.L.); (S.B.); (S.D.); (M.H.); (S.K.); (K.M.)
| | - Saber Khammassi
- Laboratory of Aromatic and Medicinal Plants, Biotechnology Center in Borj-Cedria Technopol, BP. 901, Hammam-Lif 2050, Tunisia; (S.T.); (H.L.); (S.B.); (S.D.); (M.H.); (S.K.); (K.M.)
| | - Giovanni Del Re
- Dipartimento di Ingegneria Industriale e dell’ Informazione e di Economia, Università dell’Aquila, Piazzale Ernesto Pontieri, Monteluco di Roio, 67100 L’Aquila, Italy;
| | - Kamel Hessini
- Department of Biology, College of Sciences, Taif University, P.O. Box 11099, Taif 21944, Saudi Arabia;
| | - Kamel Msaada
- Laboratory of Aromatic and Medicinal Plants, Biotechnology Center in Borj-Cedria Technopol, BP. 901, Hammam-Lif 2050, Tunisia; (S.T.); (H.L.); (S.B.); (S.D.); (M.H.); (S.K.); (K.M.)
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27
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Ilyasoğlu H, Arpa Zemzemoğlu TE. Effect of Brewing Conditions on Sensorial and Antioxidant Properties of Linden Tea. JOURNAL OF CULINARY SCIENCE & TECHNOLOGY 2021. [DOI: 10.1080/15428052.2021.1972886] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Huri Ilyasoğlu
- Gümüşhane University, Department of Nutrition and Dietetics, Gümüşhane, TURKEY
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28
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Rojas-Ocampo E, Torrejón-Valqui L, Muñóz-Astecker LD, Medina-Mendoza M, Mori-Mestanza D, Castro-Alayo EM. Antioxidant capacity, total phenolic content and phenolic compounds of pulp and bagasse of four Peruvian berries. Heliyon 2021; 7:e07787. [PMID: 34430752 PMCID: PMC8367789 DOI: 10.1016/j.heliyon.2021.e07787] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/24/2021] [Revised: 06/13/2021] [Accepted: 08/11/2021] [Indexed: 01/14/2023] Open
Abstract
Revaluing agri-food waste to offer consumers bioactive compounds for a healthy diet is an important issue. In the present work, the antioxidant capacity (AC), total phenolic content (TPC) and phenolic compounds of pulp and bagasse of four Peruvian berries with UHPLC-DAD was determined. Elderberry (Sambucus peruviana Kunth) bagasse had a greater amount of TPC (4.87 ± 0.02 mg GAE/100 gfw) and AC (7.66 ± 0.04 and 7.51 ± 0.24 μmol TE/gfw in DPPH and ABTS, respectively) than the bagasse of the other berries, with a strong positive correlation between TPC and AC. Blueberry (Vaccinium floribundum Kunth) bagasse contains the highest amount of gallic acid (103.26 ± 1.59 μg/gfw), chlorogenic acid (1276.55 ± 1.86 μg/gfw), caffeic acid (144.46 ± 1.78 μg/gfw), epicatechin (1113.88 ± 1.82 μg/gfw) and p-coumaric acid (77.82 ± 1.92 μg/gfw). Elderberry (Sambucus peruviana Kunth) bagasse contains the highest amount of catechin (153.32 ± 0.79 μg/gfw). No significant differences were found in the content of chlorogenic acid and epicatechin of blackberry (Rubus roseus Poir). It was shown that the wastes of the four Amazonian berries have higher values of bioactive properties than their pulp, being the elderberry bagasse the one with the best properties.
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Affiliation(s)
- Elizabeth Rojas-Ocampo
- Programa Académico de Ingeniería Agroindustrial, Facultad de Ingeniería y Ciencias Agrarias, Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Calle Higos Urco N° 342-350-356, Chachapoyas, Amazonas, Peru
| | - Llisela Torrejón-Valqui
- Instituto de Investigación, Innovación y Desarrollo para el Sector Agrario y Agroindustrial de la región Amazonas (IIDAA), Facultad de Ingeniería y Ciencias Agrarias, Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Calle Higos Urco N° 342-350-356, Chachapoyas, Amazonas, Peru
| | - Lucas D Muñóz-Astecker
- Instituto de Investigación, Innovación y Desarrollo para el Sector Agrario y Agroindustrial de la región Amazonas (IIDAA), Facultad de Ingeniería y Ciencias Agrarias, Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Calle Higos Urco N° 342-350-356, Chachapoyas, Amazonas, Peru
| | - Marleni Medina-Mendoza
- Instituto de Investigación, Innovación y Desarrollo para el Sector Agrario y Agroindustrial de la región Amazonas (IIDAA), Facultad de Ingeniería y Ciencias Agrarias, Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Calle Higos Urco N° 342-350-356, Chachapoyas, Amazonas, Peru
| | - Diner Mori-Mestanza
- Instituto de Investigación, Innovación y Desarrollo para el Sector Agrario y Agroindustrial de la región Amazonas (IIDAA), Facultad de Ingeniería y Ciencias Agrarias, Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Calle Higos Urco N° 342-350-356, Chachapoyas, Amazonas, Peru
| | - Efraín M Castro-Alayo
- Instituto de Investigación, Innovación y Desarrollo para el Sector Agrario y Agroindustrial de la región Amazonas (IIDAA), Facultad de Ingeniería y Ciencias Agrarias, Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Calle Higos Urco N° 342-350-356, Chachapoyas, Amazonas, Peru
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Li J, Li W, Deng Z, Li H, Yu Y, Zhang B. Comparison of free, conjugated, and insoluble-bound phenolics and their antioxidant activities in oven-drying and freeze-drying bamboo (Phyllostachys edulis) shoot tips. J Food Sci 2021; 86:4223-4243. [PMID: 34383327 DOI: 10.1111/1750-3841.15881] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/27/2021] [Revised: 05/28/2021] [Accepted: 07/19/2021] [Indexed: 11/29/2022]
Abstract
Bamboo(Phyllostachys edulis) shoot was reported to be rich in phenolics. In the present study, free phenolics, conjugated phenolics, and insoluble-bound phenolics of oven-drying and freeze-drying bamboo shoot tips were extracted and separated, of which total phenolic content (TPC), total flavonoid content (TFC), and their antioxidant activities were determined. Phenolics of different binding forms were qualitatively analyzed using HPLC-ESI-QqQ-MS. A total of 22, 41, and 28 compounds were confirmed or tentatively identified in free, conjugated, and insoluble-bound phenolic extraction, respectively. The majority of the identified compounds were organic acids and phenolic acids. Oven-drying samples exhibited higher TPC (10.53-24.92 mg GAE/100 g DW) and TFC (5.80-33.27 mg CE/100 g DW) values, and stronger antioxidant activities (DPPH, ABTS, and FRAP) than freeze-drying (TPC: 1.67-15.28 mg GAE/100 g DW, TFC: 1.43-29.05 mg CE/100 g DW). Insoluble-bound phenolics were the major contributor to the total antioxidant activity. The present study investigated the phenolics composition and antioxidant activities of different binding forms in bamboo shoot tip comprehensively, and provided available information for their high-value deep-processing.
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Affiliation(s)
- Jiaqiao Li
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, China.,School of Public Health, Xi'an Jiaotong University, Xi'an, Shaanxi, China
| | - Wenting Li
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, China
| | - Zeyuan Deng
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, China
| | - Hongyan Li
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, China
| | - Yan Yu
- School of Public Health, Xi'an Jiaotong University, Xi'an, Shaanxi, China
| | - Bing Zhang
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, China
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Uzlasir T, Kadiroglu P, Selli S, Kelebek H. LC‐DAD‐ESI‐MS/MS characterization of elderberry flower (
Sambucus nigra
) phenolic compounds in ethanol, methanol, and aqueous extracts. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.14478] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
Affiliation(s)
- Turkan Uzlasir
- Department of Food Engineering Faculty of Engineering Adana Alparslan Turkes Science and Technology University Adana Turkey
| | - Pinar Kadiroglu
- Department of Food Engineering Faculty of Engineering Adana Alparslan Turkes Science and Technology University Adana Turkey
| | - Serkan Selli
- Department of Food Engineering Faculty of Agriculture Cukurova University Adana Turkey
| | - Hasim Kelebek
- Department of Food Engineering Faculty of Engineering Adana Alparslan Turkes Science and Technology University Adana Turkey
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31
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Enological properties of red wine produced from native Kösetevek grapes (Vitis vinifera L.) cultivated in Eastern Anatolia. Eur Food Res Technol 2021. [DOI: 10.1007/s00217-021-03774-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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32
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Relationship between Total Phenolic Content, Antioxidant Capacity, Fe and Cu Content from Tea Plant Samples at Different Brewing Times. Processes (Basel) 2021. [DOI: 10.3390/pr9081311] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023] Open
Abstract
The purpose of this study was to investigate the antioxidant capacity of different tea plant: mint, linden, chamomile, St. John’s wort, green and black tea in relation to total phenolic content. The antioxidant capacity of the tea infusions at different brewing times was determined using DPPH assay while the total phenolic content (TPC) was assessed using the modified Folin-Ciocalteu method. The results showed that there were significant statistical differences in antioxidant capacity depending on infusion time, according to one-way ANOVA analysis. Leaves used as components of tea infusions were analyzed by FAAS for their content of iron and copper in the dry product and in the infusion. The correlation between TPC and DPPH capacity of tea plant infusions was evaluated by Pearson correlation matrix. Total phenolics compounds content was positively and significantly correlated with DPPH capacity for all infusions time. Significant correlation was observed between TPC and the copper concentration (p < 0.05). Consequently, the correlations between the physicochemical parameters, TPC, DPPH capacity, Fe and Cu content suggested that the TPC may be a good indicator of the DPPH capacity in the tea infusions and also, suggested the influence of antioxidant compounds on mineral bioavailability.
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Wang X, Zhang H, Lu M, Jiang H, Xia F, Gao J, Wan J, Yang F. Characterization of thrombin inhibitors in tea through ultra high performance liquid chromatography‐mass spectrometry combined with multivariate statistical analysis. SEPARATION SCIENCE PLUS 2021. [DOI: 10.1002/sscp.202000103] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- Xu Wang
- School of Chemistry and Chemical Engineering Chongqing University Chongqing P.R. China
| | - Hao Zhang
- School of Chemistry and Chemical Engineering Chongqing University Chongqing P.R. China
| | - Min Lu
- School of Chemistry and Chemical Engineering Chongqing University Chongqing P.R. China
| | - Hui Jiang
- School of Chemistry and Chemical Engineering Chongqing University Chongqing P.R. China
| | - Fang‐Bo Xia
- State Key Laboratory of Quality Research in Chinese Medicine Institute of Chinese Medical Sciences University of Macau Taipa Macau P.R. China
| | - Jian‐Li Gao
- Academy of Chinese Medical Sciences Zhejiang Chinese Medical University Hangzhou Zhejiang P.R. China
| | - Jian‐Bo Wan
- State Key Laboratory of Quality Research in Chinese Medicine Institute of Chinese Medical Sciences University of Macau Taipa Macau P.R. China
| | - Feng‐Qing Yang
- School of Chemistry and Chemical Engineering Chongqing University Chongqing P.R. China
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34
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Lou X, Guo X, Wang K, Wu C, Jin Y, Lin Y, Xu H, Hanna M, Yuan L. Phenolic profiles and antioxidant activity of Crataegus pinnatifida fruit infusion and decoction and influence of in vitro gastrointestinal digestion on their digestive recovery. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110171] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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35
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Rocha C, Moura A, Cunha L. Consumers’ associations with herbal infusions and home preparation practices. Food Qual Prefer 2020. [DOI: 10.1016/j.foodqual.2020.104006] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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36
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Turghun C, Bakri M, Abdulla R, Ma Q, Aisa HA. Comprehensive characterisation of phenolics from Nitraria sibirica leaf extracts by UHPLC-quadrupole-orbitrap- MS and evaluation of their anti-hypertensive activity. JOURNAL OF ETHNOPHARMACOLOGY 2020; 261:113019. [PMID: 32540258 DOI: 10.1016/j.jep.2020.113019] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/02/2020] [Revised: 05/23/2020] [Accepted: 05/24/2020] [Indexed: 06/11/2023]
Abstract
ETHNOPHARMACOLOGICAL RELEVANCE For more than ten scores years, the leaves and fruits of Nitraria sibirica have been used as a natural remedy for indigestion, irregular manes, and hypertension in the Middle East and Central Asia, especially, are recommended for hypertension treatment in the northwest region, China. AIM OF THE STUDY we aimed to support the traditional usage of N. sibirica leaves as pharmaceuticals or dietary supplements in treatment of hypertension by investigating their chemical constituents and anti-hypertensive activity.
METHODS: We identified the chemical composition of N. sibirica leaves ethanolic purified extract (NSL-EPE) using UHPLC-quadrupole-orbitrap-MS, and quantified the main chemical constituents by an analytical method established and validated. We also evaluated anti-hypertensive activity of NSL-EPE using spontaneously hypertensive rats (SHR): blood pressure was measured weekly by non-invasive blood pressure (NIBP) measurements; hemodynamic parameters, biochemical and clinical chemistry variables in plasma, serum and kidney tissue were measured after 10 weeks of treatment with NSL-EPE as well.
RESULTS: UHPLC-quadrupole-orbitrap-MS analysis identified 52 compounds, of which 40 compounds were reported for the first time in N. sibirica. 11 phenolic compounds further quantitatively analyzed, among which the most abundant compound was found to be clovin (8.8%). Systolic blood pressure decreased progressively from the second treatment week compared to that in non-treated SHRs. The plasma endothelin, aldosterone, angiotensin II levels were significantly increased, while the level of NOX was significantly decreased; glutathione to oxidized glutathione ratio, superoxide dismutase and total catalase levels in the kidney tissue were markedly accelerated, while malondialdehyde level was significantly reduced in NSL-EPE treated SHRs. Moreover, the serum cholesterol, triglyceride, blood uria nitrogen and creatinine were attenuated in NSL-EPE treated SHRs (P < 0.05), but in sharp contrast to those values in the water-treated SHRs. CONCLUSION This study screened out leading compounds from N. sibirica and offered a new understanding of the antihypertensive properties of N. sibirica leaves, by which inhibit oxidative stress-induced endothelial dysfunction and improve lipid profiles.
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Affiliation(s)
- Chimengul Turghun
- The Key Laboratory of Plant Resources and Chemistry of Arid Zone and State Key Laboratory Basis of Xinjiang Indigenous Medicinal Plants Resource Utilization, Xinjiang Technical Institute of Physics and Chemistry, Chinese Academy of Sciences, Urumqi, 830011, China; University of the Chinese Academy of Sciences, 100049, Beijing, China
| | - Mahinur Bakri
- The Key Laboratory of Plant Resources and Chemistry of Arid Zone and State Key Laboratory Basis of Xinjiang Indigenous Medicinal Plants Resource Utilization, Xinjiang Technical Institute of Physics and Chemistry, Chinese Academy of Sciences, Urumqi, 830011, China
| | - Rahima Abdulla
- The Key Laboratory of Plant Resources and Chemistry of Arid Zone and State Key Laboratory Basis of Xinjiang Indigenous Medicinal Plants Resource Utilization, Xinjiang Technical Institute of Physics and Chemistry, Chinese Academy of Sciences, Urumqi, 830011, China
| | - Qingling Ma
- The Key Laboratory of Plant Resources and Chemistry of Arid Zone and State Key Laboratory Basis of Xinjiang Indigenous Medicinal Plants Resource Utilization, Xinjiang Technical Institute of Physics and Chemistry, Chinese Academy of Sciences, Urumqi, 830011, China
| | - Haji Akber Aisa
- The Key Laboratory of Plant Resources and Chemistry of Arid Zone and State Key Laboratory Basis of Xinjiang Indigenous Medicinal Plants Resource Utilization, Xinjiang Technical Institute of Physics and Chemistry, Chinese Academy of Sciences, Urumqi, 830011, China.
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Zhong J, Chen N, Huang S, Fan X, Zhang Y, Ren D, Yi L. Chemical profiling and discrimination of green tea and Pu-erh raw tea based on UPLC–Q–Orbitrap–MS/MS and chemometrics. Food Chem 2020; 326:126760. [DOI: 10.1016/j.foodchem.2020.126760] [Citation(s) in RCA: 28] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2019] [Revised: 02/23/2020] [Accepted: 04/05/2020] [Indexed: 01/05/2023]
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38
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Aksay O, Selli S, Kelebek H. LC-DAD-ESI-MS/MS-based assessment of the bioactive compounds in fresh and fermented caper (Capparis spinosa) buds and berries. Food Chem 2020; 337:127959. [PMID: 32916535 DOI: 10.1016/j.foodchem.2020.127959] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2020] [Revised: 08/22/2020] [Accepted: 08/28/2020] [Indexed: 01/22/2023]
Abstract
The main objective of this study was to compare bioactive compounds and other important quality parameters of fresh and fermented caper buds and berries. Fresh samples were fermented using dry-salted and brined techniques. The higher phenolic content was determined in the fresh (1843.71 mg/100 g DW) and fermented buds (1198.54-1539.49 mg/100 g DW) rather than the berries (29.72-40.75 mg/100 g DW). Quercetin-3-O-rutinoside, kaempferol-3-O-rutinoside, and quercetin-O-galloly-O-hexoside were the principal phenolic components in fresh and fermented buds while quercetin-3-O-rutinoside in fresh and fermented berries. The amounts of isorhamnetin, quercetin, and kaempferol increased in fermented buds and berries compared to fresh samples. Similarly, antioxidant capacity of buds was found to be markedly higher than berries. As for sugar compounds, it was found that fructose in buds (1.56-3.23 g/100 g DW) and glucose in berries (1.96-6.38 g/100 g DW) had the highest amount. When total phenolics and antioxidant properties were evaluated, it was observed that they were better preserved in the dry-salted samples than the brined samples.
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Affiliation(s)
- Ozge Aksay
- Department of Food Engineering, Faculty of Engineering, Adana Alparslan Turkes Science and Technology University, Adana, Turkey
| | - Serkan Selli
- Department of Food Engineering, Faculty of Agriculture, Cukurova University, 01330 Adana, Turkey
| | - Hasim Kelebek
- Department of Food Engineering, Faculty of Engineering, Adana Alparslan Turkes Science and Technology University, Adana, Turkey.
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39
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Lazarini JG, Franchin M, Soares JC, Nani BD, Massarioli AP, de Alencar SM, Rosalen PL. Anti-inflammatory and antioxidant potential, in vivo toxicity, and polyphenolic composition of Eugenia selloi B.D.Jacks. (pitangatuba), a Brazilian native fruit. PLoS One 2020; 15:e0234157. [PMID: 32516332 PMCID: PMC7282636 DOI: 10.1371/journal.pone.0234157] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/10/2020] [Accepted: 05/19/2020] [Indexed: 11/18/2022] Open
Abstract
Brazilian native fruits are a rich source of polyphenolic compounds that can act as anti-inflammatory and antioxidant agents. Here, we determined the polyphenolic composition, anti-inflammatory mechanism of action, antioxidant activity and systemic toxicity in Galleria mellonella larvae of Eugenia selloi B.D.Jacks. (synonym Eugenia neonitida Sobral) extract (Ese) and its polyphenol-rich fraction (F3) obtained through bioassay-guided fractionation. Phenolic compounds present in Ese and F3 were identified by LC-ESI-QTOF-MS. The anti-inflammatory activity of Ese and F3 was tested in vitro and in vivo through NF-κB activation, cytokine release and neutrophil migration assays. The samples were tested for their effects against reactive species (ROO•, O2•-, HOCl and NO•) and for their toxicity in Galleria mellonella larvae model. The presence of hydroxybenzoic acid, ellagitannins and flavonoids was identified. Ese and F3 reduced NF-κB activation, cytokine release and neutrophil migration, with F3 being three-fold more potent. Overall, F3 exhibited strong antioxidant effects against biologically relevant radicals, and neither Ese nor F3 were toxic to G. mellonella larvae. In conclusion, Ese and F3 revealed the presence of phenolic compounds that decreased the inflammatory parameters evaluated and inhibited reactive oxygen/nitrogen species. E. selloi is a novel source of bioactive compounds that may provide benefits for human health.
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Affiliation(s)
- Josy Goldoni Lazarini
- Department of Physiological Sciences, Piracicaba Dental School, University of Campinas, Piracicaba, Sao Paulo, Brazil
| | - Marcelo Franchin
- Department of Physiological Sciences, Piracicaba Dental School, University of Campinas, Piracicaba, Sao Paulo, Brazil
- Faculty of Dentistry, Federal University of Alfenas - UNIFAL, Alfenas, Minas Gerais, Brazil
- * E-mail: (MF); (PLR)
| | - Jackeline Cintra Soares
- Department of Agri-Food Industry, Food and Nutrition, “Luiz de Queiroz” College of Agriculture, University of São Paulo, Piracicaba, Sao Paulo, Brazil
| | - Bruno Dias Nani
- Department of Physiological Sciences, Piracicaba Dental School, University of Campinas, Piracicaba, Sao Paulo, Brazil
| | - Adna Prado Massarioli
- Department of Agri-Food Industry, Food and Nutrition, “Luiz de Queiroz” College of Agriculture, University of São Paulo, Piracicaba, Sao Paulo, Brazil
| | - Severino Matias de Alencar
- Department of Agri-Food Industry, Food and Nutrition, “Luiz de Queiroz” College of Agriculture, University of São Paulo, Piracicaba, Sao Paulo, Brazil
| | - Pedro Luiz Rosalen
- Department of Physiological Sciences, Piracicaba Dental School, University of Campinas, Piracicaba, Sao Paulo, Brazil
- Biological Sciences Graduate Program, Federal University of Alfenas - UNIFAL, Alfenas, Minas Gerais, Brazil
- * E-mail: (MF); (PLR)
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40
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Aroma-active compounds, sensory profile, and phenolic composition of Fondillón. Food Chem 2020; 316:126353. [DOI: 10.1016/j.foodchem.2020.126353] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/07/2019] [Revised: 01/29/2020] [Accepted: 02/02/2020] [Indexed: 11/18/2022]
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41
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Effects of Infusion and Storage on Antioxidant Activity and Total Phenolic Content of Black Tea. APPLIED SCIENCES-BASEL 2020. [DOI: 10.3390/app10082685] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Abstract
This study determined antioxidant activity in terms of the 1,1-Diphenyl-2-picrylhydrazyl (DPPH) scavenging ability and total phenolic content of black tea under different infusion and storage conditions. High performance liquid chromatography analysis identified caffeine, (−)-epigallocatechin, (−)-epicatechin-3-gallate, (−)-epigallocatechin-3-gallate and (−)-gallocatechin-3-gallate in the tea sample. The water–tea leaves weight ratio did not affect the DPPH scavenging ability. However, infusion temperature affected the DPPH scavenging activity and the total phenolic content. In the present study, the 50% inhibitory concentrations (IC50) for DPPH of black tea infused at 60 to 100 °C ranged from 100.0 ± 13.7 to 28.4 ± 4.8 μg/mL. The total phenolic content of black tea steeped at 60 to 100 °C ranged from 50.4 ± 5.2 to 178.6 ± 16.4 mg gallic acid equivalent/g dry leaf. Black tea exhibited increased antioxidant activity when the infusion temperature was increased. Regarding short-term storage, the DPPH scavenging ability and total phenolic content of black tea did not significantly change within 15 days. This result was consistent for storage temperatures of 4, 9, and 25 °C.
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Ao N, Qu Y, Deng Y, Cai Q, Suo T, Zheng Y. Chemical basis of hawthorn processed with honey protecting against myocardial ischaemia. Food Funct 2020; 11:3134-3143. [PMID: 32207479 DOI: 10.1039/c9fo02406a] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
Abstract
Hawthorn including many plants from the genus Crataegus (C.) is used for traditional medicines, herbal drugs, and dietary supplements all over the world. In China, C. pinnatifida Bge. var. major N, E. Br, and C. pinnatifida Bge. are two major species that are used as hawthorn. The purpose of this study is to assay the myocardial protection of hawthorn fruit processed with honey (MSZ) and screen the chemical basis of MSZ on this effect. Firstly, ultra-performance liquid chromatography-quadrupole time of flight-mass spectrometry (UPLC/Q-TOF-MS) was used to analyze the chemical constituents of the sliced dry fruit of hawthorn (SZ) and MSZ. Principal component analysis (PCA) was used to differentiate them. Orthogonal partial least squares-discriminate analysis (OPLS-DA) was applied to screen different compounds between SZ and MSZ, and 32 different compounds were selected. Then a pharmacodynamic test to investigate their protective effect against myocardial ischaemia was carried out. The results demonstrated that the protective effect of MSZ was better than that of SZ on the same dose. Finally, the chemical basis for the protective effect provided by MSZ against myocardial ischaemia was speculated based on correlation analysis. Taken together, all these results suggest that phenylpropanoids, organic acids, tannins, and flavonoids might be the chemical basis of MSZ protecting against myocardial ischaemia.
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Affiliation(s)
- Nannan Ao
- Liaoning University of Traditional Chinese Medicine, Dalian, Liaoning, China.
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43
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Chen N, Han B, Fan X, Cai F, Ren F, Xu M, Zhong J, Zhang Y, Ren D, Yi L. Uncovering the antioxidant characteristics of black tea by coupling in vitro free radical scavenging assay with UHPLC-HRMS analysis. J Chromatogr B Analyt Technol Biomed Life Sci 2020; 1145:122092. [PMID: 32305712 DOI: 10.1016/j.jchromb.2020.122092] [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: 01/03/2020] [Revised: 03/26/2020] [Accepted: 03/27/2020] [Indexed: 12/25/2022]
Abstract
Black tea (BT) is rich in dietary antioxidants, but its antioxidant composition has not been fully understood. To identify the true antioxidants occurring in BT, we established an approach based on 2,2-diphenyl-1-picrylhydrazyl radical scavenging assay coupled with ultra-high performance liquid chromatography-high resolution mass spectrometry (DPPH-UHPLC-HRMS). The employment of HRMS enable us to detect trace antioxidants, resolve co-eluted antioxidants, and characterize chemical structures of unknown antioxidants. In total, 56 phenolic compounds were screened as potential antioxidants from 106 compounds identified in BT. Catechol and pyrogallol were revealed as the key substructures in enhancing the antioxidant abilities of phenolic compounds. During BT brewing, high temperature with extended time promote antioxidant leaching but may induce the degradation of esterified and glycosylated compounds such as theaflavin-3-gallate and rutin. In conclusion, this work identified the true antioxidant constituents of BT, their structural characteristics, and their dynamic changes under various brewing conditions.
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Affiliation(s)
- Ning Chen
- Faculty of Agriculture and Food, Kunming University of Science and Technology, Kunming 650500, China
| | - Binsong Han
- State Key Laboratory of Food Science & Technology, Jiangnan University, Wu Xi 214122, China
| | - Xiaowei Fan
- Faculty of Agriculture and Food, Kunming University of Science and Technology, Kunming 650500, China
| | - Fang Cai
- Faculty of Agriculture and Food, Kunming University of Science and Technology, Kunming 650500, China
| | - Fandong Ren
- Faculty of Agriculture and Food, Kunming University of Science and Technology, Kunming 650500, China
| | - Meilin Xu
- Faculty of Agriculture and Food, Kunming University of Science and Technology, Kunming 650500, China
| | - Jiayi Zhong
- Faculty of Agriculture and Food, Kunming University of Science and Technology, Kunming 650500, China
| | - Yi Zhang
- Key Laboratory of Hunan Province for Water Environment and Agriculture Product Safety, College of Chemistry and Chemical Engineering, Central South University, Changsha 410083, China
| | - Dabing Ren
- Faculty of Agriculture and Food, Kunming University of Science and Technology, Kunming 650500, China.
| | - Lunzhao Yi
- Faculty of Agriculture and Food, Kunming University of Science and Technology, Kunming 650500, China.
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Ye P, Lu J, Li M, Zhang H, Chen Y, Wei F. Comprehensive analysis of the compound profiles of Folium Camelliae Nitidissimae extract by ultrafast liquid chromatography with quadrupole-time-of-flight mass spectrometry and hepatoprotective effect against CCl 4 -induced liver injury in mice. Biomed Chromatogr 2020; 34:e4817. [PMID: 32112425 DOI: 10.1002/bmc.4817] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2019] [Revised: 02/15/2020] [Accepted: 02/25/2020] [Indexed: 11/08/2022]
Abstract
Folium Camelliae Nitidissimae (jinhuacha in Chinese, JHC) is a kind of caffeine-less tea with antioxidant, antitumor and antibacterial effects. Studies on the chemical profiles and hepatoprotective effects of JHC extracts have not been systematically conducted so far. This study comprehensively investigated the compound profiles of JHC extract by ultrafast liquid chromatography with quadrupole time-of-flight tandem mass spectrometry. We also determined JHC's hepatoprotective effects against CCl4 -induced liver injury in mice. A JHC extract was administered orally to mice at 1.95 and 7.80 g/kg body weight once daily for 14 consecutive days prior to CCl4 treatment. Eighty-four compounds including flavonoids, organic acids, catechins, coumarins, phenylpropanol, amino acids, anthraquinones, saponins and nucleosides in JHC extract were authentically identified or tentatively identified by comparing MS information and retention times with those of authentic standards or available references. JHC administration significantly decreased elevated levels of aspartate aminotransferase and alanine aminotransferase in mouse serum, inhibited hepatic malondialdehyde formation and enhanced glutathione and superoxide dismutase activities in the liver of CCl4 -treated mice. The histological observations also further supported the results. These results demonstrate that JHC contains various chemical compounds and its hepatoprotective effects against CCl4 -induced liver injury correlated with decreasing lipid oxidation are significant.
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Affiliation(s)
- Peiwen Ye
- College of Traditional Chinese Medicine, Southern Medical University, Guangzhou, China
| | - Jingya Lu
- College of Traditional Chinese Medicine, Southern Medical University, Guangzhou, China
| | - Meichang Li
- College of Traditional Chinese Medicine, Southern Medical University, Guangzhou, China
| | - Hongwei Zhang
- College of Traditional Chinese Medicine, Southern Medical University, Guangzhou, China
| | - Yuyao Chen
- College of Traditional Chinese Medicine, Southern Medical University, Guangzhou, China
| | - Fenghuan Wei
- College of Traditional Chinese Medicine, Southern Medical University, Guangzhou, China
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45
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Tanriseven D, Kadiroglu P, Selli S, Kelebek H. LC-DAD-ESI-MS/MS-assisted elucidation of the phenolic compounds in shalgams: Comparison of traditional and direct methods. Food Chem 2020; 305:125505. [DOI: 10.1016/j.foodchem.2019.125505] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2019] [Revised: 09/07/2019] [Accepted: 09/08/2019] [Indexed: 12/17/2022]
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46
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Souza MC, Santos MP, Sumere BR, Silva LC, Cunha DT, Martínez J, Barbero GF, Rostagno MA. Isolation of gallic acid, caffeine and flavonols from black tea by on-line coupling of pressurized liquid extraction with an adsorbent for the production of functional bakery products. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2019.108661] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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47
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Wang J, Jayaprakasha G, Patil BS. Chemometric characterization of 30 commercial thermal and cold processed juices using UPLC-QTOF-HR-MS fingerprints. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.108322] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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48
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Zareef M, Chen Q, Ouyang Q, Arslan M, Hassan MM, Ahmad W, Viswadevarayalu A, Wang P, Ancheng W. Rapid screening of phenolic compounds in congou black tea (
Camellia sinensis
) during in vitro fermentation process using portable spectral analytical system coupled chemometrics. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.13996] [Citation(s) in RCA: 29] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Affiliation(s)
- Muhammad Zareef
- School of Food and Biological Engineering Jiangsu University Zhenjiang P.R. China
| | - Quansheng Chen
- School of Food and Biological Engineering Jiangsu University Zhenjiang P.R. China
| | - Qin Ouyang
- School of Food and Biological Engineering Jiangsu University Zhenjiang P.R. China
| | - Muhammad Arslan
- School of Food and Biological Engineering Jiangsu University Zhenjiang P.R. China
| | - Md Mehedi Hassan
- School of Food and Biological Engineering Jiangsu University Zhenjiang P.R. China
| | - Waqas Ahmad
- School of Food and Biological Engineering Jiangsu University Zhenjiang P.R. China
| | | | - Pingyue Wang
- School of Food and Biological Engineering Jiangsu University Zhenjiang P.R. China
| | - Wang Ancheng
- School of Food and Biological Engineering Jiangsu University Zhenjiang P.R. China
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Davarcı A, Kadiroğlu P, Dıblan S, Selli S, Kelebek H. Influence of processing steps on phenolic composition of clarified and unclarified pomegranate juices as characterized by LC‐DAD‐ESI‐MS/MS. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14018] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
Affiliation(s)
- Arife Davarcı
- Faculty of Engineering, Department of Food Engineering Adana Alparslan Turkes Science and Technology University Adana Turkey
| | - Pınar Kadiroğlu
- Faculty of Engineering, Department of Food Engineering Adana Alparslan Turkes Science and Technology University Adana Turkey
| | - Sevgin Dıblan
- Faculty of Engineering, Department of Food Engineering Adana Alparslan Turkes Science and Technology University Adana Turkey
| | - Serkan Selli
- Faculty of Agriculture, Department of Food Engineering Cukurova University Adana Turkey
| | - Hasim Kelebek
- Faculty of Engineering, Department of Food Engineering Adana Alparslan Turkes Science and Technology University Adana Turkey
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50
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Comprehensive Investigation of the Effects of Brewing Conditions in Sample Preparation of Green Tea Infusions. Molecules 2019; 24:molecules24091735. [PMID: 31060206 PMCID: PMC6539062 DOI: 10.3390/molecules24091735] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2019] [Revised: 04/30/2019] [Accepted: 05/01/2019] [Indexed: 11/17/2022] Open
Abstract
Chemical and biological investigation of green tea has been generally performed while using different infusions that are prepared without consideration of the effects of sample preparation conditions. In this study, for the first time, the effects of green tea brewing conditions on the antioxidant activity and chemical profiles of metabolome and catechin compounds were examined at 60 °C and 95 °C for a period of 5-300 min. The antioxidant capacities of the tea infusions, which were assessed as per 2,2-diphenyl-1-picryl-hydrazyl hydrate (DPPH) radical scavenging activity, depended more on temperature than time. Metabolomics study that was based on ultra-high performance liquid chromatography-quadrupole-time-of-flight mass spectrometry (UHPLC-QTOF/MS) revealed that the metabolic profiles, including 33 differential metabolites, were significantly changed by temperature and time, with the effects of time being more evident at 95 °C starting after 30 min. Infusions that were brewed at 95 °C for greater than 30 min yielded distinct profiles in the hierarchical clustering analysis. The quantification of eight catechins by UHPLC-QqQ/MS showed that the total catechin level peaked at 95 °C brewing at 10 min, after which the levels of four epi-forms of catechins decreased and those of four non-epi-forms increased, implying the epimerization of catechins over time. These results suggest that the brewing conditions for sample preparation of green tea should be put into careful consideration in studies where green tea extracts are applied as aqueous infusions.
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