1
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Kang MJ, Pegg RB, Kerr WL, Wells ML, Conner PJ, Suh JH. Metabolomic analysis combined with machine learning algorithms enables the evaluation of postharvest pecan color stability. Food Chem 2024; 461:140814. [PMID: 39151343 DOI: 10.1016/j.foodchem.2024.140814] [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: 03/15/2024] [Revised: 07/25/2024] [Accepted: 08/08/2024] [Indexed: 08/19/2024]
Abstract
Nut kernel color is a crucial quality indicator affecting the consumers first impression of the product. While growing evidence suggests that plant phenolics and their derivatives are linked to nut kernel color, the compounds (biomarkers) responsible for kernel color stability during storage remain elusive. Here, pathway-based metabolomics with machine learning algorithms were employed to identify key metabolites of postharvest pecan color stability. Metabolites in phenylpropanoid, flavonoid, and anthocyanin biosynthetic pathways were analyzed in the testa of nine pecan cultivars using liquid chromatography-mass spectrometry. With color measurements, different machine learning models were compared to find relevant biomarkers of pecan color phenotypes. Results revealed potential marker compounds that included flavonoid precursors and anthocyanidins as well as anthocyanins (e.g., peonidin, delphinidin-3-O-glucoside). Our findings provide a foundation for future research in the area, and will help select genes/proteins for the breeding of pecans with stable and desirable kernel color.
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Affiliation(s)
- Min Jeong Kang
- Department of Food Science and Technology, College of Agricultural and Environmental Sciences, University of Georgia, 100 Cedar Street, Athens, GA 30602, USA
| | - Ronald B Pegg
- Department of Food Science and Technology, College of Agricultural and Environmental Sciences, University of Georgia, 100 Cedar Street, Athens, GA 30602, USA
| | - William L Kerr
- Department of Food Science and Technology, College of Agricultural and Environmental Sciences, University of Georgia, 100 Cedar Street, Athens, GA 30602, USA
| | - M Lenny Wells
- Department of Horticulture, College of Agricultural and Environmental Sciences, University of Georgia, 2360 Rainwater Road, Tifton, GA 31793, USA
| | - Patrick J Conner
- Department of Horticulture, College of Agricultural and Environmental Sciences, University of Georgia, 2360 Rainwater Road, Tifton, GA 31793, USA
| | - Joon Hyuk Suh
- Department of Food Science and Technology, College of Agricultural and Environmental Sciences, University of Georgia, 100 Cedar Street, Athens, GA 30602, USA.
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2
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Hu Q, Zhang W, Wei F, Huang M, Shu M, Song D, Wen J, Wang J, Nian Q, Ma X, Zeng J, Zhao Y. Human diet-derived polyphenolic compounds and hepatic diseases: From therapeutic mechanisms to clinical utilization. Phytother Res 2024; 38:280-304. [PMID: 37871899 DOI: 10.1002/ptr.8043] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/12/2023] [Revised: 09/12/2023] [Accepted: 10/01/2023] [Indexed: 10/25/2023]
Abstract
This review focuses on the potential ameliorative effects of polyphenolic compounds derived from human diet on hepatic diseases. It discusses the molecular mechanisms and recent advancements in clinical applications. Edible polyphenols have been found to play a therapeutic role, particularly in liver injury, liver fibrosis, NAFLD/NASH, and HCC. In the regulation of liver injury, polyphenols exhibit anti-inflammatory and antioxidant effects, primarily targeting the TGF-β, NF-κB/TLR4, PI3K/AKT, and Nrf2/HO-1 signaling pathways. In the regulation of liver fibrosis, polyphenolic compounds effectively reverse the fibrotic process by inhibiting the activation of hepatic stellate cells (HSC). Furthermore, polyphenolic compounds show efficacy against NAFLD/NASH by inhibiting lipid oxidation and accumulation, mediated through the AMPK, SIRT, and PPARγ pathways. Moreover, several polyphenolic compounds exhibit anti-HCC activity by suppressing tumor cell proliferation and metastasis. This inhibition primarily involves blocking Akt and Wnt signaling, as well as inhibiting the epithelial-mesenchymal transition (EMT). Additionally, clinical trials and nutritional evidence support the notion that certain polyphenols can improve liver disease and associated metabolic disorders. However, further fundamental research and clinical trials are warranted to validate the efficacy of dietary polyphenols.
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Affiliation(s)
- Qichao Hu
- State Key Laboratory of Southwestern Chinese Medicine Resources, School of Pharmacy, Chengdu University of Traditional Chinese Medicine, Chengdu, China
- Department of Pharmacy, Chinese PLA General Hospital, Beijing, China
| | - Wenwen Zhang
- State Key Laboratory of Southwestern Chinese Medicine Resources, School of Pharmacy, Chengdu University of Traditional Chinese Medicine, Chengdu, China
| | - Feng Wei
- School of Clinical Medicine, Chengdu University of Traditional Chinese Medicine, Chengdu, China
| | - Meilan Huang
- TCM Regulating Metabolic Diseases Key Laboratory of Sichuan Province, Hospital of Chengdu University of Traditional Chinese Medicine, Chengdu, China
| | - Mengyao Shu
- State Key Laboratory of Southwestern Chinese Medicine Resources, School of Pharmacy, Chengdu University of Traditional Chinese Medicine, Chengdu, China
| | - Dan Song
- State Key Laboratory of Southwestern Chinese Medicine Resources, School of Pharmacy, Chengdu University of Traditional Chinese Medicine, Chengdu, China
| | - Jianxia Wen
- School of Food and Bioengineering, Xihua University, Chengdu, China
| | - Jundong Wang
- Department of Gastroenterology, Hospital of Chengdu University of Traditional Chinese Medicine, Chengdu, China
| | - Qing Nian
- Department of Blood Transfusion, Sichuan Provincial People's Hospital, University of Electronic Science and Technology of China, Chengdu, China
| | - Xiao Ma
- State Key Laboratory of Southwestern Chinese Medicine Resources, School of Pharmacy, Chengdu University of Traditional Chinese Medicine, Chengdu, China
| | - Jinhao Zeng
- School of Clinical Medicine, Chengdu University of Traditional Chinese Medicine, Chengdu, China
- TCM Regulating Metabolic Diseases Key Laboratory of Sichuan Province, Hospital of Chengdu University of Traditional Chinese Medicine, Chengdu, China
- Department of Gastroenterology, Hospital of Chengdu University of Traditional Chinese Medicine, Chengdu, China
| | - Yanling Zhao
- Department of Pharmacy, Chinese PLA General Hospital, Beijing, China
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3
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Nutritional, physical, functional properties and antioxidant potential of different colors proso millet husks and brans. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114092] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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4
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Co-pigmentation of strawberry anthocyanins with phenolic compounds from rooibos. FOOD CHEMISTRY: MOLECULAR SCIENCES 2022; 4:100097. [PMID: 35769401 PMCID: PMC9235051 DOI: 10.1016/j.fochms.2022.100097] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/16/2021] [Revised: 03/01/2022] [Accepted: 03/11/2022] [Indexed: 11/22/2022]
Abstract
Strawberry anthocyanins may be co-pigmented with rooibos phenolics. Adding rooibos extract enhanced color and heat stability of strawberry anthocyanins. Green and fermented rooibos phenolics acted as potential co-pigments (CP). A flavonoid-rich fraction of green rooibos extract provided the most potent CPs. Flavonoids luteolin and orientin were effective CPs for pelargonidin 3-glucoside.
Anthocyanin-rich strawberry model solutions were co-pigmented with rooibos phenolics to enhance color and heat stability. The addition of green and fermented rooibos extracts at pigment-to-co-pigment molar ratios of 1:10, 1:50, and 1:100 pelargonidin-3-glucoside equivalents: orientin equivalents induced hyper- and bathochromic shifts at room temperature and during thermal processing at 80 °C for an hour. Co-pigmentation effects on hyperchromic shift were up to 96%, and bathochromic shift reached 19 nm when adding flavonoid-rich fractions of green rooibos phenolics. Following the co-pigmentation tests with rooibos extracts, selected pure phenolic co-pigments were tested for their monomeric contribution to the observed co-pigmentation effects. Orientin was identified as a potent co-pigment for pelargonidin-3-glucoside, showing stronger co-pigmentation effects than that of its aglycon luteolin. Additionally, orientin had the most pronounced bathochromic shift in heat-treated solutions. Rooibos extracts, particularly flavonoid-rich fractions composed of luteolin, apigenin, and quercetin glycosides, are suggested as color enhancers and stabilizers for strawberry products.
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5
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Cruz L, Basílio N, Mateus N, de Freitas V, Pina F. Natural and Synthetic Flavylium-Based Dyes: The Chemistry Behind the Color. Chem Rev 2021; 122:1416-1481. [PMID: 34843220 DOI: 10.1021/acs.chemrev.1c00399] [Citation(s) in RCA: 76] [Impact Index Per Article: 25.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Abstract
Flavylium compounds are a well-known family of pigments because they are prevalent in the plant kingdom, contributing to colors over a wide range from shades of yellow-red to blue in fruits, flowers, leaves, and other plant parts. Flavylium compounds include a large variety of natural compound classes, namely, anthocyanins, 3-deoxyanthocyanidins, auronidins, and their respective aglycones as well as anthocyanin-derived pigments (e.g., pyranoanthocyanins, anthocyanin-flavan-3-ol dimers). During the past few decades, there has been increasing interest among chemists in synthesizing different flavylium compounds that mimic natural structures but with different substitution patterns that present a variety of spectroscopic characteristics in view of their applications in different industrial fields. This Review provides an overview of the chemistry of flavylium-based compounds, in particular, the synthetic and enzymatic approaches and mechanisms reported in the literature for obtaining different classes of pigments, their physical-chemical properties in relation to their pH-dependent equilibria network, and their chemical and enzymatic degradation. The development of flavylium-based systems is also described throughout this Review for emergent applications to explore some of the physical-chemical properties of the multistate of species generated by these compounds.
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Affiliation(s)
- Luis Cruz
- LAQV-REQUIMTE, Department of Chemistry and Biochemistry, Faculty of Sciences, University of Porto, Rua do Campo Alegre, s/n, 4169-007 Porto, Portugal
| | - Nuno Basílio
- LAQV-REQUIMTE, Department of Chemistry, Faculty of Sciences and Technology, New University of Lisbon, 2829-516 Caparica, Portugal
| | - Nuno Mateus
- LAQV-REQUIMTE, Department of Chemistry and Biochemistry, Faculty of Sciences, University of Porto, Rua do Campo Alegre, s/n, 4169-007 Porto, Portugal
| | - Victor de Freitas
- LAQV-REQUIMTE, Department of Chemistry and Biochemistry, Faculty of Sciences, University of Porto, Rua do Campo Alegre, s/n, 4169-007 Porto, Portugal
| | - Fernando Pina
- LAQV-REQUIMTE, Department of Chemistry, Faculty of Sciences and Technology, New University of Lisbon, 2829-516 Caparica, Portugal
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6
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Marçal S, Pintado M. Mango peels as food ingredient / additive: nutritional value, processing, safety and applications. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.06.012] [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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7
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Pina F, Alejo-Armijo A, Clemente A, Mendoza J, Seco A, Basílio N, Parola AJ. Evolution of Flavylium-Based Color Systems in Plants: What Physical Chemistry Can Tell Us. Int J Mol Sci 2021; 22:3833. [PMID: 33917158 PMCID: PMC8067881 DOI: 10.3390/ijms22083833] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2021] [Revised: 03/31/2021] [Accepted: 04/02/2021] [Indexed: 12/03/2022] Open
Abstract
Anthocyanins are the basis of the color of angiosperms, 3-deoxyanthocyanins and sphagnorubin play the same role in mosses and ferns, and auronidins are responsible for the color in liverworts. In this study, the color system of cyanidin-3-O-glucoside (kuromanin) as a representative compound of simpler anthocyanins was fully characterized by stopped flow. This type of anthocyanin cannot confer significant color to plants without intra- or intermolecular interactions, complexation with metals or supramolecular structures as in Commelina communis. The anthocyanin's color system was compared with those of 3-deoxyanthocyanins and riccionidin A, the aglycone of auronidins. The three systems follow the same sequence of chemical reactions, but the respective thermodynamics and kinetics are dramatically different.
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Affiliation(s)
- Fernando Pina
- LAQV—REQUIMTE, Departamento de Química, Faculdade de Ciências e Tecnologia, Universidade Nova de Lisboa, 2829-516 Caparica, Portugal; (A.A.-A.); (J.M.); (A.S.); (N.B.); (A.J.P.)
| | - Alfonso Alejo-Armijo
- LAQV—REQUIMTE, Departamento de Química, Faculdade de Ciências e Tecnologia, Universidade Nova de Lisboa, 2829-516 Caparica, Portugal; (A.A.-A.); (J.M.); (A.S.); (N.B.); (A.J.P.)
| | - Adelaide Clemente
- cE3c—Centre for Ecology, Evolution and Environmental Changes, Faculdade de Ciências, Universidade de Lisboa, Campo Grande, 1749-016 Lisboa, Portugal;
| | - Johan Mendoza
- LAQV—REQUIMTE, Departamento de Química, Faculdade de Ciências e Tecnologia, Universidade Nova de Lisboa, 2829-516 Caparica, Portugal; (A.A.-A.); (J.M.); (A.S.); (N.B.); (A.J.P.)
| | - André Seco
- LAQV—REQUIMTE, Departamento de Química, Faculdade de Ciências e Tecnologia, Universidade Nova de Lisboa, 2829-516 Caparica, Portugal; (A.A.-A.); (J.M.); (A.S.); (N.B.); (A.J.P.)
| | - Nuno Basílio
- LAQV—REQUIMTE, Departamento de Química, Faculdade de Ciências e Tecnologia, Universidade Nova de Lisboa, 2829-516 Caparica, Portugal; (A.A.-A.); (J.M.); (A.S.); (N.B.); (A.J.P.)
| | - António Jorge Parola
- LAQV—REQUIMTE, Departamento de Química, Faculdade de Ciências e Tecnologia, Universidade Nova de Lisboa, 2829-516 Caparica, Portugal; (A.A.-A.); (J.M.); (A.S.); (N.B.); (A.J.P.)
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8
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Guimarães M, Mateus N, de Freitas V, Branco LC, Cruz L. Microwave-Assisted Synthesis and Ionic Liquids: Green and Sustainable Alternatives toward Enzymatic Lipophilization of Anthocyanin Monoglucosides. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:7387-7392. [PMID: 32609499 DOI: 10.1021/acs.jafc.0c02599] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
Anthocyanins recycling and transformations into novel compounds have been of great interest of the scientific community to improve the circular economy and enhance their technological applications. The enzymatic acylation of anthocyanins into lipophilic derivatives by conjugation with fatty acids emerged as one of the approaches; however, the literature describes only the use of organic solvents and conventional heating. In this work, the production of cyanidin-3-glucoside-octanoic acid conjugate combining ionic liquids (ILs), microwave (MW) irradiation, and Candida antarctica lipase B as a biocatalyst was attempted for the first time. Overall, the use of MW irradiation could reduce drastically the reaction time, allowing the formation of an acylated product with similar concentrations to the conventional method. On the other hand, the study of the lipophilic conjugate synthesis using different ILs showed that their composition is crucial to achieve the desired enzymatic reaction, and in this case, the combination of an imidazolium derivative as the cation with the triflate as the anion was suitable for the production of this derivative. These promising results achieved through the combination of greener alternatives to those reported in the literature are a starting point for further developments to produce this kind of anthocyanin derivatives exploring such sustainable and ecofriendly conditions.
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Affiliation(s)
- Marta Guimarães
- REQUIMTE/LAQV, Departamento de Química e Bioquímica, Faculdade de Ciências, Universidade do Porto, Rua do Campo Alegre, 687, 4169-007 Porto, Portugal
| | - Nuno Mateus
- REQUIMTE/LAQV, Departamento de Química e Bioquímica, Faculdade de Ciências, Universidade do Porto, Rua do Campo Alegre, 687, 4169-007 Porto, Portugal
| | - Victor de Freitas
- REQUIMTE/LAQV, Departamento de Química e Bioquímica, Faculdade de Ciências, Universidade do Porto, Rua do Campo Alegre, 687, 4169-007 Porto, Portugal
| | - Luis C Branco
- REQUIMTE/LAQV, Departamento de Quimica, Faculdade de Ciências e Tecnologia, Universidade Nova de Lisboa, 2829-516 Caparica, Portugal
| | - Luís Cruz
- REQUIMTE/LAQV, Departamento de Química e Bioquímica, Faculdade de Ciências, Universidade do Porto, Rua do Campo Alegre, 687, 4169-007 Porto, Portugal
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9
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Color and stability of anthocyanins in strawberry nectars containing various co-pigment sources and sweeteners. Food Chem 2020; 310:125856. [DOI: 10.1016/j.foodchem.2019.125856] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2019] [Revised: 10/12/2019] [Accepted: 11/01/2019] [Indexed: 12/16/2022]
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10
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A natural colorant system from corn: Flavone-anthocyanin copigmentation for altered hues and improved shelf life. Food Chem 2019; 310:125734. [PMID: 31791725 DOI: 10.1016/j.foodchem.2019.125734] [Citation(s) in RCA: 31] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/17/2019] [Revised: 10/15/2019] [Accepted: 10/15/2019] [Indexed: 02/06/2023]
Abstract
Anthocyanins are a major source of natural red colorants but currently face difficulties matching the hue range, stability, and affordability of synthetic options. Purple corn offers an FDA and EFSA-approved economical source of anthocyanin-based colorants. A C-glycosyl flavone and anthocyanin copigmentation system consisting of a flavone-rich anthocyanin-poor line and two anthocyanin-rich flavone-poor lines containing either pelargonidin or cyanidin-derived anthocyanins is described. This system offers a broad hue range and can improve stability. Cyanidin-rich model beverages had better stability than pelargonidin-rich beverages over time, but the addition of flavone-rich extract to both resulted in significantly longer half-lives (up to 50% longer). Flavone copigments produced hyperchromic and bathochromic shifts in both. A protective effect from flavone copigmentation was observed for glycosides. In contrast acylated forms displayed significantly shorter half-lives. Results suggest that corn C-glycosyl flavone-rich extracts could serve as a color enhancing and stabilizing agent for anthocyanin colorants.
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11
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Cruz L, Basílio N, Mendoza J, Mateus N, de Freitas V, Tawara MH, Correa J, Fernandez‐Megia E. Impact of a Water‐Soluble Gallic Acid‐Based Dendrimer on the Color‐Stabilizing Mechanisms of Anthocyanins. Chemistry 2019; 25:11696-11706. [DOI: 10.1002/chem.201901912] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2019] [Indexed: 11/09/2022]
Affiliation(s)
- Luís Cruz
- REQUIMTE/LAQV Departamento de Química e, Bioquímica, Faculdade de Ciências Universidade do Porto Rua do Campo Alegre, s/n 4169-007 Porto Portugal
| | - Nuno Basílio
- LAQV, REQUIMTE Departamento de Química Faculdade de Ciências e Tecnologia Universidade, Nova de Lisboa 2829-516 Caparica Portugal
| | - Johan Mendoza
- LAQV, REQUIMTE Departamento de Química Faculdade de Ciências e Tecnologia Universidade, Nova de Lisboa 2829-516 Caparica Portugal
| | - Nuno Mateus
- REQUIMTE/LAQV Departamento de Química e, Bioquímica, Faculdade de Ciências Universidade do Porto Rua do Campo Alegre, s/n 4169-007 Porto Portugal
| | - Victor de Freitas
- REQUIMTE/LAQV Departamento de Química e, Bioquímica, Faculdade de Ciências Universidade do Porto Rua do Campo Alegre, s/n 4169-007 Porto Portugal
| | - Maun H. Tawara
- Centro Singular de Investigación en Química Biolóxica e, Materiais Moleculares, (CIQUS) and Departamento de Química Orgánica Universidade de Santiago de Compostela Jenaro de la Fuente s/n 15782 Santiago de Compostela Spain
| | - Juan Correa
- Centro Singular de Investigación en Química Biolóxica e, Materiais Moleculares, (CIQUS) and Departamento de Química Orgánica Universidade de Santiago de Compostela Jenaro de la Fuente s/n 15782 Santiago de Compostela Spain
| | - Eduardo Fernandez‐Megia
- Centro Singular de Investigación en Química Biolóxica e, Materiais Moleculares, (CIQUS) and Departamento de Química Orgánica Universidade de Santiago de Compostela Jenaro de la Fuente s/n 15782 Santiago de Compostela Spain
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12
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Klisurova D, Petrova I, Ognyanov M, Georgiev Y, Kratchanova M, Denev P. Co-pigmentation of black chokeberry (Aronia melanocarpa) anthocyanins with phenolic co-pigments and herbal extracts. Food Chem 2019; 279:162-170. [PMID: 30611475 DOI: 10.1016/j.foodchem.2018.11.125] [Citation(s) in RCA: 44] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2018] [Revised: 10/25/2018] [Accepted: 11/26/2018] [Indexed: 11/22/2022]
Abstract
The co-pigmentation of black chokeberry (Aronia melanocarpa) anthocyanins with ten phenolic co-pigments was studied. Tested compounds provoked different co-pigmentation effect, manifested by hyperchromic and batochromic shifts. The co-pigmentation was accompanied by a magnification of color intensity and decrease of color hue, both related to a more pleasant color. The hyperchromic effect was the most significant for rosmarinic acid (51.02%), syringic acid (43.24%) and catechin (39.73%). However, it was observed at the highest pigment/co-pigment ratio (1:50), not achievable in plant matter. Targeting the potential practical application of co-pigmentation, we tested eight herbal extracts for their co-pigmentation ability with aronia anthocyanins. The use of herbal extracts led to a significant hyperchromic effect at much lower pigment/co-pigment ratios, compared to pure compounds. The use of selected herbal extracts as co-pigments opens realistic prospects for development of aronia functional foods with improved sensory properties and biological effects, due to enhanced color and anthocyanin stability.
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Affiliation(s)
- Daniela Klisurova
- Laboratory of Biologically Active Substances, Institute of Organic Chemistry with Centre of Phytochemistry, Bulgarian Academy of Sciences, 139 Ruski Blvd., 4000 Plovdiv, Bulgaria.
| | - Ivalina Petrova
- Laboratory of Biologically Active Substances, Institute of Organic Chemistry with Centre of Phytochemistry, Bulgarian Academy of Sciences, 139 Ruski Blvd., 4000 Plovdiv, Bulgaria.
| | - Manol Ognyanov
- Laboratory of Biologically Active Substances, Institute of Organic Chemistry with Centre of Phytochemistry, Bulgarian Academy of Sciences, 139 Ruski Blvd., 4000 Plovdiv, Bulgaria.
| | - Yordan Georgiev
- Laboratory of Biologically Active Substances, Institute of Organic Chemistry with Centre of Phytochemistry, Bulgarian Academy of Sciences, 139 Ruski Blvd., 4000 Plovdiv, Bulgaria.
| | - Maria Kratchanova
- Laboratory of Biologically Active Substances, Institute of Organic Chemistry with Centre of Phytochemistry, Bulgarian Academy of Sciences, 139 Ruski Blvd., 4000 Plovdiv, Bulgaria.
| | - Petko Denev
- Laboratory of Biologically Active Substances, Institute of Organic Chemistry with Centre of Phytochemistry, Bulgarian Academy of Sciences, 139 Ruski Blvd., 4000 Plovdiv, Bulgaria.
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13
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Chen W, Karangwa E, Yu J, Xia S, Feng B, Zhang X. Effect of sodium chloride concentration on off-flavor removal correlated to glucosinolate degradation and red radish anthocyanin stability. Journal of Food Science and Technology 2019; 56:937-950. [PMID: 30906051 DOI: 10.1007/s13197-018-03559-8] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 12/11/2018] [Accepted: 12/18/2018] [Indexed: 12/01/2022]
Abstract
Anthocyanin-rich concentrates from different red radish can be used as natural food colorants. However, the development of off-flavor during extraction has been major challenge in processing industries. This work aimed to evaluate the effect of sodium chloride (NaCl) concentration in phosphoric acidified medium pH 2.5 on removal of off-flavor from red radish anthocyanin. The effect of NaCl concentration on anthocyanin properties was also evaluated. Results showed that the total glucosinolate was highly degraded at high NaCl concentration (< 500 mM) compared with control, leading to higher off-flavor development. Additionally, the glucosinolate degradation was positively and significantly correlated to isothiocyanate, while was negatively and significantly correlated with dimethyl di-, trisulfide, cedrol, triacetin, 6-methyl-5-hepten-2-one. Moreover, total monomeric and color properties of extracted anthocyanins were degraded at high NaCl concentration (< 500 mM) compared with control. The tentative anthocyanin identification by UPLC-TQ-MS showed 12 glycosylated anthocyanins substituted at C3 and C5 in tested anthocyanin extracts. In conclusion, higher NaCl concentration (< 500 mM) could not be useful for red radish off-flavor removal and anthocyanin properties.
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Affiliation(s)
- Wentian Chen
- 1State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, 214122 Jiangsu People's Republic of China.,Research and Development, AAFUD Industry (Zhuhai) Co. Ltd, Zhuhai, 519085 Guangdong People's Republic of China
| | - Eric Karangwa
- 1State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, 214122 Jiangsu People's Republic of China.,Research and Development, AAFUD Industry (Zhuhai) Co. Ltd, Zhuhai, 519085 Guangdong People's Republic of China
| | - Jingyang Yu
- 1State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, 214122 Jiangsu People's Republic of China
| | - Shuqin Xia
- 1State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, 214122 Jiangsu People's Republic of China
| | - Biao Feng
- 1State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, 214122 Jiangsu People's Republic of China
| | - Xiaoming Zhang
- 1State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, 214122 Jiangsu People's Republic of China
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14
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da Silva Sauthier MC, da Silva EGP, da Silva Santos BR, Silva EFR, da Cruz Caldas J, Cavalcante Minho LA, dos Santos AMP, dos Santos WNL. Screening of Mangifera indica L. functional content using PCA and neural networks (ANN). Food Chem 2019; 273:115-123. [DOI: 10.1016/j.foodchem.2018.01.129] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2017] [Revised: 12/11/2017] [Accepted: 01/21/2018] [Indexed: 10/18/2022]
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15
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Guimarães M, Mateus N, de Freitas V, Cruz L. Improvement of the Color Stability of Cyanidin-3-glucoside by Fatty Acid Enzymatic Acylation. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:10003-10010. [PMID: 30187750 DOI: 10.1021/acs.jafc.8b03536] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
Anthocyanins are water-soluble pigments with limited application in lipophilic matrices such as lipid-based foods and cosmetic formulations. In this work, the liposolubility improvement of cyanidin-3-glucoside (cy3glc) was performed by enzymatic esterification with saturated fatty acids with variable chain lengths, and their thermostabilities were evaluated at different pH values in a lipophilic medium (an aqueous sodium dodecyl sulfate solution) by means of UV-vis spectroscopy. Overall, lipophilic cy3glc derivatives showed improved color stability and lowered sensitivity to thermal degradation than nonmodified cy3glc in an SDS micellar solution between pH 3 and 7.
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Affiliation(s)
- Marta Guimarães
- REQUIMTE/LAQV, Departamento de Química e Bioquímica, Faculdade de Ciências , Universidade do Porto , Rua do Campo Alegre, 687 , 4169-007 Porto , Portugal
| | - Nuno Mateus
- REQUIMTE/LAQV, Departamento de Química e Bioquímica, Faculdade de Ciências , Universidade do Porto , Rua do Campo Alegre, 687 , 4169-007 Porto , Portugal
| | - Victor de Freitas
- REQUIMTE/LAQV, Departamento de Química e Bioquímica, Faculdade de Ciências , Universidade do Porto , Rua do Campo Alegre, 687 , 4169-007 Porto , Portugal
| | - Luís Cruz
- REQUIMTE/LAQV, Departamento de Química e Bioquímica, Faculdade de Ciências , Universidade do Porto , Rua do Campo Alegre, 687 , 4169-007 Porto , Portugal
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16
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Luna L, Simirgiotis MJ, Lima B, Bórquez J, Feresin GE, Tapia A. UHPLC-MS Metabolome Fingerprinting: The Isolation of Main Compounds and Antioxidant Activity of the Andean Species Tetraglochin ameghinoi (Speg.) Speg. Molecules 2018; 23:molecules23040793. [PMID: 29596368 PMCID: PMC6017344 DOI: 10.3390/molecules23040793] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2018] [Revised: 03/22/2018] [Accepted: 03/27/2018] [Indexed: 11/16/2022] Open
Abstract
The seriated extracts of petroleum ether (PE-E), dichloromethane (DCM-E) and methanol extracts (MeOH-E) from the aerial parts of the native South American plant Tetraglochin ameghinoi (Rosaceae), were evaluated regarding their antioxidant and antibacterial activities. The antioxidant properties were evaluated by free radical scavenging methods (DPPH and TEAC), ferric-reducing antioxidant power (FRAP) and lipoperoxidation in erythrocytes (LP), while the antibacterial activity was performed against Gram-positive and Gram-negative bacteria according to the Clinical and Laboratory Standards Institute (CLSI) guidelines. The chemical and biological analyses of this plant are very important since this bush is currently used in traditional medicine as a cholagogue and digestive. The polar MeOH-E showed the highest antioxidant activities (17.70 µg/mL in the DPPH assay, 381.43 ± 22.38 mM TE/g extract in the FRAP assay, 387.76 ± 91.93 mg TE/g extract in the TEAC assay and 93.23 + 6.77% in the LP assay) and it was selected for chromatographic isolation of its components. These components were found to be four acetophenones, including the new phloracetophenone glucoside: 4′,6′,-dihydroxy-2′-O-(6″-acetyl)-β-d-glucopyranosylacetophenone or IUPAC name: (6-(2-acetyl-3,5-dihydroxyphenoxy)-3,4,5-trihydroxytetrahydro-2H-pyran-2-yl)methyl acetate, whose structure was elucidated by NMR and MS methods. In addition, twenty-six compounds, including five of these acetophenone derivatives, two sugars, six flavonoids, eleven phenolic acids and two triterpenes, were identified based on UHPLC-OT-MS and PDA analysis on the MeOH-E. The results support the medicinal use of the plant.
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Affiliation(s)
- Lorena Luna
- Instituto de Biotecnología-Instituto de Ciencias Básicas, Universidad Nacional de San Juan, Av. Li bertador General San Martín 1109 (O), San Juan CP5400, Argentina.
| | - Mario J Simirgiotis
- Instituto de Farmacia, Facultad de Ciencias, Universidad Austral de Chile, Campus Isla Teja, Valdivia 5090000, Chile.
- Center for Interdisciplinary Studies on the Nervous System (CISNe), Universidad Austral de Chile, Valdivia 5090000, Chile.
| | - Beatriz Lima
- Instituto de Biotecnología-Instituto de Ciencias Básicas, Universidad Nacional de San Juan, Av. Li bertador General San Martín 1109 (O), San Juan CP5400, Argentina.
- CONICET (Consejo Nacional de Ciencia y Tecnología), CABA, Buenos Aires C1405DJR, Argentina.
| | - Jorge Bórquez
- Laboratorio de Productos Naturales Depto. de Química, Facultad de Ciencias, Universidad de Antofagasta, Av. Coloso S-N, Antofagasta 1240000, Chile.
| | - Gabriela E Feresin
- Instituto de Biotecnología-Instituto de Ciencias Básicas, Universidad Nacional de San Juan, Av. Li bertador General San Martín 1109 (O), San Juan CP5400, Argentina.
- CONICET (Consejo Nacional de Ciencia y Tecnología), CABA, Buenos Aires C1405DJR, Argentina.
| | - Alejandro Tapia
- Instituto de Biotecnología-Instituto de Ciencias Básicas, Universidad Nacional de San Juan, Av. Li bertador General San Martín 1109 (O), San Juan CP5400, Argentina.
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Schweiggert RM. Perspective on the Ongoing Replacement of Artificial and Animal-Based Dyes with Alternative Natural Pigments in Foods and Beverages. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:3074-3081. [PMID: 29553257 DOI: 10.1021/acs.jafc.7b05930] [Citation(s) in RCA: 38] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/12/2023]
Abstract
This perspective highlights current trends, advances, and challenges related to the replacement of artificial dyes and the insect-based carmine with alternative natural pigments. Briefly reviewing the history of food coloration, key publications and public events leading to diverse concerns about artificial dyes and carmine will be summarized. An overview about promising alternatives in the market and those under development is provided, including a separate section on coloring foodstuffs. The perspective aims at supporting readers to keep abreast with the enormous efforts undertaken by the food and beverage industry to replace certain food dyes.
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Affiliation(s)
- Ralf M Schweiggert
- DSM Nutritional Products , CH-4303 Kaiseraugst , Switzerland
- Institute of Food Science and Biotechnology , University of Hohenheim , D-70599 Stuttgart , Germany
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18
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Tan C, B. Celli G, Lee M, Licker J, Abbaspourrad A. Polyelectrolyte Complex Inclusive Biohybrid Microgels for Tailoring Delivery of Copigmented Anthocyanins. Biomacromolecules 2018; 19:1517-1527. [DOI: 10.1021/acs.biomac.8b00352] [Citation(s) in RCA: 25] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Affiliation(s)
- Chen Tan
- Department of Food Science, Cornell University, Stocking Hall, Ithaca New York 14853, United States
| | - Giovana B. Celli
- Department of Food Science, Cornell University, Stocking Hall, Ithaca New York 14853, United States
| | - Michelle Lee
- Department of Food Science, Cornell University, Stocking Hall, Ithaca New York 14853, United States
| | - Jonathan Licker
- PepsiCo Research
and Development, Plano, Texas 75024, United States
| | - Alireza Abbaspourrad
- Department of Food Science, Cornell University, Stocking Hall, Ithaca New York 14853, United States
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19
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Gras CC, Bause K, Leptihn S, Carle R, Schweiggert RM. Effect of chlorogenic acid on spectral properties and stability of acylated and non-acylated cyanidin-3-O-glycosides. Food Chem 2018; 240:940-950. [DOI: 10.1016/j.foodchem.2017.07.137] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/27/2017] [Revised: 07/12/2017] [Accepted: 07/25/2017] [Indexed: 10/19/2022]
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