Determination of free and esterified carotenoid composition in rose hip fruit by HPLC-DAD-APCI(+)-MS

ERF5.1 modulates carotenoid accumulation by interacting with CCD4.1 in Lycium

Carotenoids are important natural pigments and have medical and health functions for humans. Carotenoid cleavage dioxygenase 4 (CCD4) and ethylene responsive factor (ERF) participate in carotenoid metabolism, but their roles in Lycium have not been discovered. Here, we annotated LbCCDs from the Lycium reference genome and found that LbCCD4.1 expression was significantly correlated with the carotenoid metabolites during Lycium five fruit developmental stages. Over-expression of LbCCD4.1 in NQ's leaves resulted in a series of significantly lower contents of carotenoid metabolites, including β-carotene and β-cryptoxanthin. Moreover, LbERF5.1, a transcription factor belonging to the ERF family that was located in the nucleus, was isolated. Significant reductions in the carotenoids, especially lutein, violaxanthin and their derivatives, were observed in over-expressing ERF5.1 transgenic NQ's leaves. Over-expression or virus-induced gene silencing of LbERF5.1 in NQ's leaves induced a consistent up- or down-expression, respectively, of LbCCD4.1. Furthermore, yeast one-hybrid and dual-luciferase reporter assays showed that ERF5.1 interacted with the promoter of CCD4.1 to increase its expression, and LbERF5.1 could bind to any one of the three predicted binding sites in the promoter of LbCCD4.1. A transcriptome analysis of LbERF5.1 and LbCCD4.1 over-expressed lines showed similar global transcript expression, and geranylgeranyl diphosphate synthase, phytoene synthase, lycopene δ-cyclase cytochrome, cytochrome P450-type monooxygenase 97A, cytochrome P450-type monooxygenase 97C, and zeaxanthin epoxidase in the carotenoid biosynthesis pathway were differentially expressed. In summary, we uncovered a novel molecular mechanism of carotenoid accumulation that involved an interaction between ERF5.1 and CCD4.1, which may be used to enhance carotenoid in Lycium.

Ethanol Extract of Rosa rugosa Ameliorates Acetaminophen-Induced Liver Injury via Upregulating Sirt1 and Subsequent Potentiation of LKB1/AMPK/Nrf2 Cascade in Hepatocytes

Acetaminophen (APAP)-induced liver injury is a common hepatic disease resulting from drug abuse. Few targeted treatments are available clinically nowadays. The flower bud of Rosa rugosa has a wide range of biological activities. However, it is unclear whether it alleviates liver injury caused by APAP. Here, we prepared an ethanol extract of Rosa rugosa (ERS) and analyzed its chemical profile. Furthermore, we revealed that ERS significantly ameliorated APAP-induced apoptosis and ferroptosis in AML-12 hepatocytes and dampened APAP-mediated cytotoxicity. In AML-12 cells, ERS elevated Sirt1 expression, boosted the LKB1/AMPK/Nrf2 axis, and thereby crippled APAP-induced intracellular oxidative stress. Both EX527 and NAM, which are chemically unrelated inhibitors of Sirt1, blocked ERS-induced activation of LKB1/AMPK/Nrf2 signaling. The protection of ERS against APAP-triggered toxicity in AML-12 cells was subsequently abolished. As expression of LKB1 was knocked down, ERS still upregulated Sirt1 but failed to activate AMPK/Nrf2 cascade or suppress cytotoxicity provoked by APAP. Results of in vivo experiments showed that ERS attenuated APAP-caused hepatocyte apoptosis and ferroptosis and improved liver injury and inflammation. Consistently, ERS boosted Sirt1 expression, increased phosphorylations of LKB1 and AMPK, and promoted Nrf2 nuclear translocation in the livers of APAP-intoxicated mice. Hepatic transcriptions of HO-1 and GCLC, which are downstream antioxidant genes of Nrf2, were also significantly increased in response to ERS. Our results collectively indicated that ERS effectively attenuates APAP-induced liver injury by activating LKB1/AMPK/Nrf2 cascade. Upregulated expression of Sirt1 plays a crucial role in ERS-mediated activation of LKB1.

Detailed Metabolic Characterization of Flowers and Hips of Rosa gallica L. Grown in Open Nature

Our research aimed to investigate the primary and secondary metabolites of rosehips and petals of R. gallica in comparison with R. subcanina. R. gallica was chosen because it is still unexplored in terms of various bioactive substances and is strongly present in Slovenia. Given that roses are generally very variable and unstudied, our research will contribute to greater transparency and knowledge of the bioactive composition of rosehips and petals. We found a strong positive correlation between the total content of phenolics and ascorbic acid, between the total content of organic acids and the total content of carotenoids, and between the total content of sugars and the total content of organic acids. Hips of R. gallica contained higher amounts of sugars, ascorbic acid, and carotenoids than R. subcanina. Based on the composition of phenolic compounds in the petals, it is possible to distinguish between the two species. Among all the phenolic compounds in the petals, both genotypes are richest in gallotannins, followed by flavonols. Among anthocyanins, cyanidin-3-glucoside was determined, the content of which was also higher in R. gallica. It can be concluded that the studied hips had an extremely low sugar content and, consequently, an extremely high organic acid content. The content of carotenoids in hips was in the lower range of the average content compared to data from the literature. By optimizing the harvesting time, we could obtain a higher content of carotenoids, which could potentially be used for industrial purposes. However, we found that the analyzed petals were a rich source of phenolic compounds, which benefit the human body and could be potentially used in the food and cosmetic industries.

Changes in Pomological and Physical Parameters in Rosehips during Ripening

Rosehips of various Rosa spp. are well known for having human health-promoting compounds like mineral nutrients, vitamins, fatty acids, and phenolic compounds. However, little is known about rosehip characteristics which describe the fruit quality and may indicate appropriate harvest times. Our study evaluated the pomological (width, length, and weight of fruits, flesh weight, and seed weight), texture, and CIE colour parameters (L*, a*, and b*), chroma (C), and hue angle (h°) of rosehip fruits of Rosa canina, Rosa rugosa, and genotypes of Rosa rugosa 'Rubra' and 'Alba', harvested at five ripening stages (I-V). The main results revealed that genotype and ripening stage significantly affected parameters. The significantly longest (R. canina) and widest fruits (R. Rugosa) were measured at ripening stage V. Genotypes of R. rugosa 'Rubra' and 'Alba' had significantly higher fruit and flesh weights at ripening stage V. Rosehips of all investigated genotypes expressed darkness (lower L*) during ripening, and had the highest hue angle h° values at ripening stage I while the lowest was at stage V. The significantly lowest skin elasticity of rosehips was found at stage V. However, R. canina was distinguished by the highest fruit skin elasticity and strength. As our results show, the desired pomological, colour, and texture features of various species and cultivars rosehips can be optimised according to the harvest time.

Effects of Different Cooking Methods and Palm Oil Addition on the Bioaccessibility of Beta-Carotene of Sweet Leaf (Sauropus androgynous)

Beta-carotene is one of phytochemicals which play role as natural antioxidant related to the reduction of oxidative stress that is linked to Non-communicable diseases (NCDs). Sweet leaf (Sauropus androgynous), one of the indigineous plants in Asia, contains high contents of beta-carotene. However, the bioaccessibility of beta-carotene in sweet leaf might be altered among the different cooking methods. Therefore, the effects of different cooking methods (raw, boiling, and microwave cooking) and addition of palm oil on the bioaccessibility of beta-carotene of sweet leaf were investigated before and during in vitro simulated gastrointestinal digestion. We found that the boiling and microwave cooking methods caused the lower beta-carotene contents in cooked sweet leaf compared to raw leaf. However, the addition of 10% (v/w) palm oil during cooking helped increasing the bioaccessible beta-carotene contents after digestion in all cooking methods, compared to those without palm oil addition (p<0.05). In addition, the bioaccessibility of beta-carotenes was found to increase about 20% when the palm oil was added into the microwaved sweet leaf. The findings of this study suggested that the addition of 10% (v/w) palm oil during cooking could improve the bioaccessible beta-carotene contents in the sweet leaf, especially when the sweet leaf was cooked by microwave.

Bioactive Components, Volatile Profile and In Vitro Antioxidative Properties of Taxus baccata L. Red Arils

This study aimed at assessing the composition of bioactive compounds, including ascorbic acid, carotenoids and polyphenols, the volatile compound profile and the antioxidant activity of red arils (RAs) of Taxus baccata L. grown in diverse locations in Poland. Among the carotenoids assayed in high quantities (3.3-5.42 μg/g), the lycopene content (2.55-4.1 μg/g) was remarkably higher than that in many cultivated fruits. Samples collected from three sites were distinguished by higher amounts of ascorbic acid (125 mg/100 g, on average) than those found in many cultivated berries. Phenylpropanoids quantitatively dominated among the four groups of phenolic compounds. Chromatographic separation enabled the detection of two phenylpropanoid acids: ferulic and p-coumaric. Irrespectively of the growth site, RAs contained substantial amounts of (-)-epicatechin (1080 μg/100 g, on average). A higher ability to scavenge DPPH^● and ABTS^●+ radicals was found in the hydrophilic fraction of RAs from two sites (Warsaw and Koszalin) compared with the other two sites. The volatile compound profile of RAs was dominated by alcohols, followed by ketones, esters and aldehydes. The presence of some volatiles was exclusively related to the specific growth site, which may be regarded as a valuable indicator. The combination of bioactive and volatile compounds and the fairly good antioxidant potential of RAs render them an attractive source for preparing functional foods.

Metabolite and Elastase Activity Changes in Beach Rose (Rosa rugosa) Fruit and Seeds at Various Stages of Ripeness

Rose hips are the fruits of the beach rose (Rosa rugosa). To determine the optimal harvest time and to obtain the maximum functional compounds, rose hips at various stages of ripeness (immature, early, mid, and late) were harvested, and the flesh tissue and seeds were separated. The rose hip flesh showed the highest total phenolic content at the mid-ripeness stage (8.45 ± 0.62 mg/g gallic acid equivalent concentration (dry weight)). The early-, mid-, and late-ripeness stages of rose hip flesh did not show significantly different 2,2-diphenyl-1-picrylhydrazyl antioxidant capacities. The elastase inhibitory activity of the 95% ethanol extract from the rose hip seeds was highest at the mid-ripeness stage; however, the elastase inhibitory activity of the rose hip tissue was not significantly different from that of the seeds. Pathway analysis using MetaboAnalyst showed that sucrose, fructose, and glucose gradually increased as the fruit ripened. Ursolic acid was detected in the seeds but not in the flesh. Of the fatty acids, linoleic acid concentrations were highest in rose hip seeds, followed by linolenic acid, oleic acid, and palmitic acid. Fatty acids and ursolic acid might be the active compounds responsible for elastase inhibitory activity and can be utilized as a functional cosmetic material.

A comprehensive review on carotenoids in foods and feeds: status quo, applications, patents, and research needs

Carotenoids are isoprenoids widely distributed in foods that have been always part of the diet of humans. Unlike the other so-called food bioactives, some carotenoids can be converted into retinoids exhibiting vitamin A activity, which is essential for humans. Furthermore, they are much more versatile as they are relevant in foods not only as sources of vitamin A, but also as natural pigments, antioxidants, and health-promoting compounds. Lately, they are also attracting interest in the context of nutricosmetics, as they have been shown to provide cosmetic benefits when ingested in appropriate amounts. In this work, resulting from the collaborative work of participants of the COST Action European network to advance carotenoid research and applications in agro-food and health (EUROCAROTEN, www.eurocaroten.eu, https://www.cost.eu/actions/CA15136/#tabs|Name:overview) research on carotenoids in foods and feeds is thoroughly reviewed covering aspects such as analysis, carotenoid food sources, carotenoid databases, effect of processing and storage conditions, new trends in carotenoid extraction, daily intakes, use as human, and feed additives are addressed. Furthermore, classical and recent patents regarding the obtaining and formulation of carotenoids for several purposes are pinpointed and briefly discussed. Lastly, emerging research lines as well as research needs are highlighted.

A Brief Overview of Dietary Zeaxanthin Occurrence and Bioaccessibility

As it exhibits no provitamin A activity, the dietary intake of zeaxanthin is not considered essential. However, its contribution to ocular health has long been acknowledged. Numerous publications emphasize the importance of zeaxanthin alongside lutein in ocular diseases such as cataracts and age-related macular degeneration which constitute an important health concern, especially among the elderly. Considering that the average dietary ratio of lutein to zeaxanthin favors the first, more bioaccessible food sources of zeaxanthin that can hinder the development and progression of the above-mentioned disorders are of great interest. In this paper, a brief overview of the more recent state of knowledge as regards dietary sources together with their respective zeaxanthin bioaccessibility assessed through a standardized in vitro digestion method was provided.

Morphological and antiradical characteristics of Rugosa rose (Rosa rugosa Thunb.) fruits canned in different kind of honeys and in beverages prepared from honey

The aim of the work was to determined the basic morphological and morphometric traits of rugosa rose (Rosa rugosa Thunb.) and antiradical activity of fruit pulp canned in different kind of honeys and in beverages prepared from honey. In experiments there were used 4 genotypes of roses originated from arboretum Mlyňany (Slovakia). The evaluation of 11 morphometric traits of fruit showed that the average weight of the fresh fruit without pedicle reached up 5.14 - 5.46 g, the weight of pedicle was 0.05 - 0.08 g, weight of pulp and seeds 4.80 - 5.13 g, weight of calyx 0.25 - 0.31 g, length and width of fruit (16.10 - 18.13 mm, 21.38 - 22.46 mm), the number of seeds in fruit 48.45 - 71.05, thickness of pulp 2.63 - 2.97 mm. Separated fruit pulp was canned at 40 °C and 80 °C and premixed in robinia honey and honeydew honey. Beverages were prepared by mixture of fruit pulp in honey (15 g) with cold water (150 mL). Antiradical activity was determined by DPPH method in fruit pulp (in methyl alcohol and water extracts), in honeys (black locust honey and honeydew honey) and beverages. There had been confirmed statistically significant differences in morphological traits, especially in colour and shape of fruit. Antiradical activity of fresh fruit pulp in methyl alcohol extract was determined 94.59%, in water extract 89.71%. Antiradical activity of black locust honey was 7.63%, honeydew honey 6.54%. Antiradical activity was determined also adding honeydew honey and black locust honey to fresh pulp of fruit prepared at 80 °C (33.55% and 77.58%). In beverages prepared from fresh pulp, honey and water it was investigated the higher values of antiradical activity in samples with addition of honeydew honey (81.81 - 83.86%) in comparison with robinia honey (75.57 - 79.96%).

Bioactive Compounds and Antioxidant Capacity of Rosa rugosa Depending on Degree of Ripeness

Maturity stage affects the bioactive compounds as well as the antioxidant capacity in the fruit. This study was designed to identify and quantify carotenoids, as well as to evaluate vitamin E, vitamin C, antioxidant capacity and total phenolic compounds of Rosa rugosa hips at different degrees of ripeness. HPLC (high performance liquid chromatography) analysis showed different types of carotenoids at different stages of maturity of R. rugosa hips with significant differences (p ˂ 0.05), where the maximum concentration was observed at late harvesting. In the hips investigated, only α-tocopherol was detected, the maximum concentration of both vitamin E and vitamin C was obtained in the orange hips with significant difference (p ˂ 0.05). On the other hand, the highest hydrophilic and lipophilic TEAC (Trolox equivalent antioxidant capacity) values, as well as total phenolic contents, were determined in the mature hips (red colour) with significant difference (p < 0.0001) and (p < 0.001) respectively, whereas ORAC (oxygen radical absorbance capacity) showed lower activity in the mature hips with significant difference (p ˂ 0.05). Late harvesting is recommended if a high content of carotenoids is desired, while harvesting should be carried out earlier if a higher vitamin E and vitamin C content is desired, which in turn affects the antioxidants capacity.

Significance of Genetic, Environmental, and Pre- and Postharvest Factors Affecting Carotenoid Contents in Crops: A Review

Carotenoids are a diverse group of tetraterpenoid pigments that play indispensable roles in plants and animals. The biosynthesis of carotenoids in plants is strictly regulated at the transcriptional and post-transcriptional levels in accordance with inherited genetic signals and developmental requirements and in response to external environmental stimulants. The alteration in the biosynthesis of carotenoids under the influence of external environmental stimulants, such as high light, drought, salinity, and chilling stresses, has been shown to significantly influence the nutritional value of crop plants. In addition to these stimulants, several pre- and postharvesting cultivation practices significantly influence carotenoid compositions and contents. Thus, this review discusses how various environmental stimulants and pre- and postharvesting factors can be positively modulated for the enhanced biosynthesis and accumulation of carotenoids in the edible parts of crop plants, such as the leaves, roots, tubers, flowers, fruit, and seeds. In addition, future research directions in this context are identified.

Flavonols and Carotenoids in Yellow Petals of Rose Cultivar ( Rosa 'Sun City'): A Possible Rich Source of Bioactive Compounds

Rose flowers have received increasing interest as rich sources of bioactive compounds. The composition of flavonols and carotenoids in yellow petals of Rosa 'Sun City' was determined by high-performance liquid chromatography coupled with photodiode array and mass spectrometric detectors (HPLC-PDA-MS). In total, 19 flavonols and 16 carotenoids were identified, some of which were first discovered in rose petals. Significant changes were observed in their profiles during seven blooming stages. Total flavonol contents showed the highest levels at stage 2 (S2; 1152.29 μg/g, FW). Kaempferol 7- O-glucoside and kaempferol 3- O-rhamnoside were the predominant individual flavonols. Total carotenoid concentration was highest at S4 (142.71 μg/g, FW). Violaxanthins with different geometrical configurations appeared as the major carotenoids across all blooming stages. These results indicated that 'Sun City' petals are rich sources of flavonols and carotenoids. Moreover, it is important to choose the appropriate harvest time on the basis of the targeted compounds.

Reversed-Phase High-Performance Liquid Chromatography for the Quantification and Optimization for Extracting 10 Kinds of Carotenoids in Pepper (Capsicum annuum L.) Leaves

Carotenoids are considered to be crucial elements in many fields and, furthermore, the significant factor in pepper leaves under low light and chilling temperature. However, little literature focused on the method to determinate and extract the contents of carotenoid compositions in pepper leaves. Therefore, a time-saving and highly sensitive reversed-phase high-performance liquid chromatography method for separation and quantification of 10 carotenoids was developed, and an optimized technological process for carotenoid composition extraction in pepper leaves was established for the first time. Our final method concluded that six xanthophylls eluted after about 9-26 min. In contrast, four carotenes showed higher retention times after nearly 28-40 min, which significantly shortened time and improved efficiency. Meanwhile, we suggested that 8 mL of 20% KOH-methanol solution should be added to perform saponification at 60 °C for 30 min. The ratio of solid-liquid was 1:8, and the ultrasound-assisted extraction time was 40 min.

Free and esterified carotenoids in pigmented wheat, tritordeum and barley grains

Carotenoids are important phytonutrients responsible for the yellow endosperm color in cereal grains. Five carotenoids, namely lutein, zeaxanthin, antheraxanthin, α- and β-carotene, were quantified by HPLC-DAD-MS in fourteen genotypes of wheat, barley and tritordeum harvested in Czechia in 2014 and 2015. The highest carotenoid contents were found in yellow-grained tritordeum HT 439 (12.16μg/gDW), followed by blue-grained wheat V1-131-15 (7.46μg/gDW), and yellow-grained wheat TA 4024 (7.04μg/gDW). Comparing carotenoid contents, blue varieties had lower whereas purple ones had the same or higher levels than conventional bread wheat. Lutein was the main carotenoid found in wheat and tritordeum while zeaxanthin dominated in barley. The majority of cereals contained considerable levels of esterified forms (up to 61%) of which lutein esters prevailed. It was assessed that cereal genotype determines the proportion of free and esterified forms. High temperatures and drought during the growing season promoted carotenoid biosynthesis.

Carotenoid esters in foods - A review and practical directions on analysis and occurrence

Carotenoids are naturally found in both free form and esterified with fatty acids in most fruits and some vegetables; however, up to now the great majority of studies presents data on carotenoid composition only after saponification. The reasons for this approach are that a single xanthophyll can be esterified with several different fatty acids, generating a great number of different compounds with similar chemical and structural characteristics, thus, increasing the complexity of analysis compared to the respective saponified extract. This means that since UV/Vis spectrum does not change due to esterification, differentiation between free and acylated xanthophylls is dependent at least on elution order and mass spectrometry (MS) features. The presence of interfering compounds, especially triacylglycerides (TAGs), in the non-saponified extract of carotenoids can also impair carotenoid ester analyses by MS due to high background noise and ionization suppression since TAGs can be present in much higher concentrations than the carotenoid esters. This leads to the need of development of new and effective clean-up procedures to remove the potential interferents. In addition, only few standards of xanthophyll esters are commercially available, making identification and quantification of such compounds even more difficult. Xanthophyll esterification may also alter some properties of these compounds, including solubility, thermostability and bioavailability. Considering that commonly consumed foods are dietary sources of xanthophyll esters and that it is the actual form of ingestion of such compounds, an increasing interest on the native carotenoid composition of foods is observed nowadays. This review presents a compilation of the current available information about xanthophyll ester analyses and occurrence and a practical guide for extraction, pre-chromatographic procedures, separation and identification by liquid chromatography-tandem mass spectrometry (LC-MS/MS).