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Farhan M, Rizvi A, Aatif M, Muteeb G, Khan K, Siddiqui FA. Dietary Polyphenols, Plant Metabolites, and Allergic Disorders: A Comprehensive Review. Pharmaceuticals (Basel) 2024; 17:670. [PMID: 38931338 PMCID: PMC11207098 DOI: 10.3390/ph17060670] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2024] [Revised: 05/15/2024] [Accepted: 05/19/2024] [Indexed: 06/28/2024] Open
Abstract
Given the ongoing rise in the occurrence of allergic disorders, alterations in dietary patterns have been proposed as a possible factor contributing to the emergence and progression of these conditions. Currently, there is a significant focus on the development of dietary therapies that utilize natural compounds possessing anti-allergy properties. Dietary polyphenols and plant metabolites have been intensively researched due to their well-documented anti-inflammatory, antioxidant, and immunomodulatory characteristics, making them one of the most prominent natural bioactive chemicals. This study seeks to discuss the in-depth mechanisms by which these molecules may exert anti-allergic effects, namely through their capacity to diminish the allergenicity of proteins, modulate immune responses, and modify the composition of the gut microbiota. However, further investigation is required to fully understand these effects. This paper examines the existing evidence from experimental and clinical studies that supports the idea that different polyphenols, such as catechins, resveratrol, curcumin, quercetin, and others, can reduce allergic inflammation, relieve symptoms of food allergy, asthma, atopic dermatitis, and allergic rhinitis, and prevent the progression of the allergic immune response. In summary, dietary polyphenols and plant metabolites possess significant anti-allergic properties and can be utilized for developing both preventative and therapeutic strategies for targeting allergic conditions. The paper also discusses the constraints in investigating and broad usage of polyphenols, as well as potential avenues for future research.
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Affiliation(s)
- Mohd Farhan
- Department of Chemistry, College of Science, King Faisal University, Al Ahsa 31982, Saudi Arabia
- Department of Basic Sciences, Preparatory Year, King Faisal University, Al Ahsa 31982, Saudi Arabia
| | - Asim Rizvi
- Department of Biochemistry, Faculty of Life Sciences, Aligarh Muslim University, Aligarh 202002, India;
| | - Mohammad Aatif
- Department of Public Health, College of Applied Medical Sciences, King Faisal University, Al Ahsa 31982, Saudi Arabia;
| | - Ghazala Muteeb
- Department of Nursing, College of Applied Medical Sciences, King Faisal University, Al Ahsa 31982, Saudi Arabia;
| | - Kimy Khan
- Department of Dermatology, Almoosa Specialist Hospital, Dhahran Road, Al Mubarraz 36342, Al Ahsa, Saudi Arabia;
| | - Farhan Asif Siddiqui
- Department of Laboratory and Blood Bank, King Fahad Hospital, Prince Salman Street, Hofuf 36441, Saudi Arabia;
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2
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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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3
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Dębińska A, Sozańska B. Dietary Polyphenols-Natural Bioactive Compounds with Potential for Preventing and Treating Some Allergic Conditions. Nutrients 2023; 15:4823. [PMID: 38004216 PMCID: PMC10674996 DOI: 10.3390/nu15224823] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2023] [Revised: 11/14/2023] [Accepted: 11/15/2023] [Indexed: 11/26/2023] Open
Abstract
In light of the constantly increasing prevalence of allergic diseases, changes in dietary patterns have been suggested as a plausible environmental explanation for the development and progression of these diseases. Nowadays, much attention has been paid to the development of dietary interventions using natural substances with anti-allergy activities. In this respect, dietary polyphenols have been studied extensively as one of the most prominent natural bioactive compounds with well-documented anti-inflammatory, antioxidant, and immunomodulatory properties. This review aims to discuss the mechanisms underlying the potential anti-allergic actions of polyphenols related to their ability to reduce protein allergenicity, regulate immune response, and gut microbiome modification; however, these issues need to be elucidated in detail. This paper reviews the current evidence from experimental and clinical studies confirming that various polyphenols such as quercetin, curcumin, resveratrol, catechins, and many others could attenuate allergic inflammation, alleviate the symptoms of food allergy, asthma, and allergic rhinitis, and prevent the development of allergic immune response. Conclusively, dietary polyphenols are endowed with great anti-allergic potential and therefore could be used either for preventive approaches or therapeutic interventions in relation to allergic diseases. Limitations in studying and widespread use of polyphenols as well as future research directions are also discussed.
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Affiliation(s)
- Anna Dębińska
- Department and Clinic of Paediatrics, Allergology and Cardiology, Wrocław Medical University, ul. Chałubińskiego 2a, 50-368 Wrocław, Poland;
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Sasmaz HK, Adal E, Kadiroğlu P, Selli S, Uzlasir T, Kelebek H. Optimization of complex coacervation parameters for the production of encapsulated black garlic using response surface methodology. J Food Sci 2023; 88:4424-4439. [PMID: 37786327 DOI: 10.1111/1750-3841.16768] [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: 04/19/2023] [Revised: 07/25/2023] [Accepted: 08/31/2023] [Indexed: 10/04/2023]
Abstract
The purpose of this study was to optimize black garlic encapsulation parameters (core/coating ratio, extract concentration, and coacervate/maltodextrin [MD] ratio) using central composite design of the response surface methodology based on encapsulation efficiency (EE) (%). The optimum parameters were determined as 4.0 for the coating material/core ratio, 50% for the extract concentration, and 6.0 for the MD/coacervate ratio depending on the EE (%). The antioxidant activity values were determined as 101 and 134 µmol Trolox/100 g dry weight (DW) for the 2,2-diphenyl-1-picrylhydrazyl and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) methods, respectively, whereas the total phenolic content was 49 mg gallic acid equivalent/100 g DW for the encapsulated black garlic samples. S-Allyl-l-cysteine (SAC), γ-l-glutamyl-SAC (GSAC), γ-l-glutamyl-(S)-trans-1-propenyl-l-cysteine, and allicin were the organosulfur (OS) compounds determined in the samples. The SAC concentration of the encapsulated black garlic samples was determined as 22.36 mg/g, whereas the GSAC content was found at a lower concentration (0.33 mg/g) compared to SAC. The allicin content was quantified to be 0.31 mg/g. The encapsulated samples were also characterized by scanning electron microscopy (SEM) and Fourier transform infrared (FT-IR) spectroscopy. The FT-IR analysis revealed specific functional groups, including hydroxyl, carbonyl, and glycosidic linkage. The interaction between lentil protein isolate and pectin was strong enough to encourage capsule formation as visualized in the SEM images. This study shows the potential of black garlic coacervates as a functional ingredient for the food industry due to their stability, solubility, and preservation of OS and antioxidant compounds.
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Affiliation(s)
- Hatice Kubra Sasmaz
- Department of Food Engineering, Faculty of Engineering, Adana Alparslan Turkes Science and Technology University, Adana, Turkey
| | - Eda Adal
- Faculty of Tourism, Gastronomy and Culinary Arts, Iskenderun Technical University, Hatay, Turkey
| | - Pınar Kadiroğlu
- 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
| | - Turkan Uzlasir
- Department of Food Engineering, Faculty of Engineering, Adana Alparslan Turkes Science and Technology 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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Pirozzi A, Donsì F. Impact of High-Pressure Homogenization on Enhancing the Extractability of Phytochemicals from Agri-Food Residues. Molecules 2023; 28:5657. [PMID: 37570626 PMCID: PMC10420202 DOI: 10.3390/molecules28155657] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2023] [Revised: 07/20/2023] [Accepted: 07/24/2023] [Indexed: 08/13/2023] Open
Abstract
The primary objective of the Sustainable Development Goals is to reduce food waste by employing various strategies, including the reuse of agri-food residues that are abundantly available and the complete use of their valuable compounds. This study explores the application of high-pressure homogenization (HPH), an innovative nonthermal and green treatment, for the recovery of bioactive compounds from agri-food residues. The results demonstrate that the optimized HPH treatment offers advantages over conventional solid/liquid extraction (SLE), including shorter extraction time, solvent-free operation, low temperatures, and higher yields of phenol extraction (an approximately 20% improvement). Moreover, the micronization of agri-food residue-in-water suspensions results in a decrease in the size distribution to below the visual detection limit, achieved by disrupting the individual plant cells, thus enhancing suspension stability against sedimentation. These findings highlight the potential of HPH for environmentally friendly and efficient extraction processes.
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Affiliation(s)
- Annachiara Pirozzi
- Department of Industrial Engineering, University of Salerno, Via Giovanni Paolo II, 132, 84084 Fisciano, Italy;
| | - Francesco Donsì
- Department of Industrial Engineering, University of Salerno, Via Giovanni Paolo II, 132, 84084 Fisciano, Italy;
- ProdAl Scarl, University of Salerno, Via Giovanni Paolo II, 132, 84084 Fisciano, Italy
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6
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Çetiner E, Bayburt A, Acaralı N. A novel aspect on different preservation methods for tomato paste by examining the protective effect of herb and spice oils. Food Chem 2023; 427:136715. [PMID: 37390733 DOI: 10.1016/j.foodchem.2023.136715] [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: 02/10/2023] [Revised: 05/26/2023] [Accepted: 06/22/2023] [Indexed: 07/02/2023]
Abstract
In this study, the effect of essential oils of herbs and spices on the protection of homemade tomato paste without additives was investigated. Garlic oil was used as plant essential oil and thyme oil was used as spice essential oil. Samples were kept without adding essential oils at the specified holding times in determined light and dark ambient conditions. After the test period of the prepared setups was completed, the amount of mold formed in the tomato paste was observed, and the optimum samples were determined as K4A4, K4K7, K4K13, K6K10, S6K4, S6K7, S6K10, S6A13 by weighing again and creating a %-time graph by mass. It was decided that thyme essential oil had a more protective effect in foods than garlic essential oil, with the analysis methods performed on optimum samples (Physical analysis, microbiological analysis, FT-IR, and TG DTA).
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Affiliation(s)
- Ecenaz Çetiner
- Yildiz Technical University, Department of Chemical Engineering, 34220 Esenler-Istanbul, Turkey
| | - Aysena Bayburt
- Yildiz Technical University, Department of Chemical Engineering, 34220 Esenler-Istanbul, Turkey
| | - Nil Acaralı
- Yildiz Technical University, Department of Chemical Engineering, 34220 Esenler-Istanbul, Turkey.
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7
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Wang H, Lin Y, Liu Q, Zhou A, Bian H, Zhang W, Hui A, Wu Z. Antioxidant, anticancer activity and molecular docking study of lycopene with different ratios of Z-isomers. Curr Res Food Sci 2023; 6:100455. [PMID: 36815997 PMCID: PMC9929522 DOI: 10.1016/j.crfs.2023.100455] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/17/2022] [Revised: 02/01/2023] [Accepted: 02/02/2023] [Indexed: 02/05/2023] Open
Abstract
The main purpose of this study was to compare the antioxidant and anticancer activities of lycopene samples with different ratios of Z-isomers. Lycopene samples containing 5%, 30%, and 55% Z-isomers were successfully prepared by using thermal treatment combined with anti-solvent crystallization. The in vitro bio-accessibility of lycopene was estimated by the determination of partition factor (PF) and the results showed that lycopene with 55% Z-isomers possessed the highest bio-accessibility. Moreover, DPPH and ABTS assays suggested that the antioxidant activity of lycopene increased with the Z-isomers content from 5% to 55%. However, lycopene inhibited the survival of human hepatocellular carcinoma cells (HepG2) in a dose and time-dependent manner. The highest inhibition of HepG2 cell lines was achieved by 55% Z-ratio of lycopene. The cell viability was 22.54% at 20 μg/mL after incubating for 24 h, the number of cells was significantly reduced and the morphology was shrunk. Furthermore, molecular docking was introduced to compare the binding ability between different lycopene isomers with Scavenger Receptor class B type I (SR-BI), and the results revealed that the affinity of (all-E)-lycopene with SR-BI was lower compared to 5Z-lycopene and 13Z-lycopene, providing the reasons for different bioavailability of the above-mentioned lycopene isomers. All the above results demonstrated that Z-isomers-rich lycopene could enhance bio-accessibility and biological functionality.
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Affiliation(s)
- Haiyan Wang
- Engineering Research Center of Bio-Process of Ministry of Education, School of Food and Biological Engineering, Hefei University of Technology, Hefei, 230601, China
| | - Yanting Lin
- Engineering Research Center of Bio-Process of Ministry of Education, School of Food and Biological Engineering, Hefei University of Technology, Hefei, 230601, China
| | - Qingsong Liu
- Engineering Research Center of Bio-Process of Ministry of Education, School of Food and Biological Engineering, Hefei University of Technology, Hefei, 230601, China
| | - An Zhou
- The Experimental Research Center, Anhui University of Chinese Medicine, Hefei, 230038, China
| | - Huixi Bian
- Engineering Research Center of Bio-Process of Ministry of Education, School of Food and Biological Engineering, Hefei University of Technology, Hefei, 230601, China
| | - Wencheng Zhang
- Engineering Research Center of Bio-Process of Ministry of Education, School of Food and Biological Engineering, Hefei University of Technology, Hefei, 230601, China
| | - Ailing Hui
- Engineering Research Center of Bio-Process of Ministry of Education, School of Food and Biological Engineering, Hefei University of Technology, Hefei, 230601, China
| | - Zeyu Wu
- Engineering Research Center of Bio-Process of Ministry of Education, School of Food and Biological Engineering, Hefei University of Technology, Hefei, 230601, China
- Corresponding author.
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8
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Kumari M, Siddiqui MA, Gupta A. Recent Advancement and Novel Application of Natural Polyphenols for the Treatment of Allergy Asthma: From Phytochemistry to Biological Implications. Crit Rev Immunol 2023; 43:29-41. [PMID: 37830192 DOI: 10.1615/critrevimmunol.2023050289] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2023]
Abstract
Allergic diseases, primarily IgE-mediated, exert a substantial global health burden. A pivotal role in allergic reactions is played by mast cells, with histamine serving as a central mediator. Within this context, plant-based polyphenols, abundantly present in vegetables and fruits, show promising potential for allergy prevention. These natural compounds, particularly flavonoids, possess anti-inflammatory and anti-allergic properties, influencing dendritic cells, modulating macrophages, and fostering the proliferation of B cells and T cells. The potent anti-allergic effects of flavonoids are attributed to their ability to reduce the production of signaling factors, suppress cytokine production, and regulate signal transduction and gene expression in mast cells, basophils, and T cells. Notably, their benefits extend beyond allergy prevention, as they hold promise in the prevention and treatment of autoimmune illnesses such as diabetes, rheumatoid arthritis, and multiple sclerosis. In the context of allergic reactions and autoimmune diseases, polyphenols exhibit immunomodulatory effects by inhibiting autoimmune T cell proliferation and downregulating pro-inflammatory cytokines. In recent times, flavonoids, being the most prevalent polyphenols in food, have garnered significant attention from researchers due to their potential health advantages. This review compiles the latest scientific research to highlight the impact of flavonoids on allergic illnesses and their potential as a beneficial dietary component.
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Affiliation(s)
- Meera Kumari
- Goel Institute of Pharmacy & Sciences, Lucknow, India
| | | | - Amresh Gupta
- Goel Institute of Pharmacy & Sciences, Lucknow, India
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9
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Current Challenges in the Sustainable Valorisation of Agri-Food Wastes: A Review. Processes (Basel) 2022. [DOI: 10.3390/pr11010020] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022] Open
Abstract
In the upcoming years, the world will face societal challenges arising, in particular, from the impact of climate change and the inefficient use of natural resources, in addition to an exponential growth of the world population, which according to the United Nations (UN) estimations will be 9.8 billion in 2050. This increasing trend requires optimized management of natural resources with the use of value-added waste and a significant reduction in food loss and food waste. Moreover, the recent pandemic situation, COVID-19, has contributed indisputably. Along with the agri-food supply chain, several amounts of waste or by-products are generated. In most cases, these biomass wastes cause serious environmental concerns and high costs to enterprises. The valorisation of the agri-food loss and food industry wastes emerged as a useful strategy to produce certain value-added compounds with several potential applications, namely in the food, health, pharmaceutical, cosmetic, and environmental fields. Therefore, in this review, some of the crucial sustainable challenges with impacts on the valorisation of agri-food loss/wastes and by-products are discussed and identified, in addition to several opportunities, trends and innovations. Potential applications and usages of the most important compounds found in food loss/waste will be highlighted, with a focus on the food industry, pharmaceutical industry, and the environment.
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10
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Comparative assessment of quality parameters and bioactive compounds of white and black garlic. Eur Food Res Technol 2022. [DOI: 10.1007/s00217-022-04055-2] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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11
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Wang C, Li M, Duan X, Abu-Izneid T, Rauf A, Khan Z, Mitra S, Emran TB, Aljohani ASM, Alhumaydhi FA, Thiruvengadam M, Suleria HAR. Phytochemical and Nutritional Profiling of Tomatoes; Impact of Processing on Bioavailability - A Comprehensive Review. FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2022.2097692] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
Affiliation(s)
- Chuqi Wang
- Faculty of Veterinary and Agricultural Sciences, School of Agriculture and Food, The University of Melbourne, Parkville, Victoria, Australia
| | - Minhao Li
- Faculty of Veterinary and Agricultural Sciences, School of Agriculture and Food, The University of Melbourne, Parkville, Victoria, Australia
| | - Xinyu Duan
- Faculty of Veterinary and Agricultural Sciences, School of Agriculture and Food, The University of Melbourne, Parkville, Victoria, Australia
| | - Tareq Abu-Izneid
- Pharmaceutical Sciences Program, College of Pharmacy, Al Ain University, Al Ain Campus, United Arab Emirates
| | - Abdur Rauf
- Department of Chemistry, University of Swabi, Anbar, Khyber Pakhtunkhwa, Pakistan
| | - Zidan Khan
- Department of Pharmacy, International Islamic University Chittagong, Chittagong, Bangladesh
| | - Saikat Mitra
- Department of Pharmacy, Faculty of Pharmacy, University of Dhaka, Dhaka, Bangladesh
| | - Talha Bin Emran
- Department of Pharmacy, BGC Trust University Bangladesh, Chittagong, Bangladesh
| | - Abdullah S. M. Aljohani
- Department of Veterinary Medicine, College of Agriculture and Veterinary Medicine, Qassim University, Buraydah, Saudi Arabia
| | - Fahad A. Alhumaydhi
- Department of Medical Laboratories, College of Applied Medical Sciences, Qassim University, Buraydah, Saudi Arabia
| | - Muthu Thiruvengadam
- Department of Crop Science, College of Sanghuh Life Science, Konkuk University, Seoul, Republic of Korea
- Department of Microbiology, Saveetha Dental College, Saveetha Institute of Medical and Technical Sciences (SIMATS), Chennai, India
| | - Hafiz A. R. Suleria
- Faculty of Veterinary and Agricultural Sciences, School of Agriculture and Food, The University of Melbourne, Parkville, Victoria, Australia
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Liu Y, Yang C, Wang Q, Zhang J, Zhang L. Identification and confirmation of key compounds causing cooked off-flavor in heat-treated tomato juice. J Food Sci 2022; 87:2515-2526. [PMID: 35590478 DOI: 10.1111/1750-3841.16168] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/22/2021] [Revised: 04/04/2022] [Accepted: 04/11/2022] [Indexed: 12/01/2022]
Abstract
Cooked off-flavor produced by heat treatment greatly limited the acceptability of commercial tomato juice. To screen and identify the cooked off-flavor compounds, gas chromatography-mass spectrometry-olfactometry (GC-MS-O), aroma extract dilution analysis (AEDA), gas chromatography-mass spectrometry (GC-MS), and odor activity value (OAV) calculation were applied simultaneously. The results showed that there were 17 aroma-active compounds in tomato juice samples. Among them, three newly formed sulfur-containing compounds (dimethyl sulfide, dimethyl trisulfide, and methional) and 1-octen-3-one, which exhibited cooked corn/potato, onion, and mushroom odor, were proved to be responsible for the cooked off-flavor in heat-treated tomato juice (HTJ) by omission experiments and electronic nose analysis. The three newly formed sulfur-containing compounds were further confirmed to be the key compounds responsible for the cooked off-flavor in four different tomato cultivars that were commonly consumed in the market. PRACTICAL APPLICATION: Tomato is one of the most popular vegetables in the world and tomato juice is an important part of the tomato industry. However, the cooked off-flavor of tomato juice after sterilization severely restricts its industrial development. This study analyzed and compared the changes of aroma compounds before and after sterilization, and identified and confirmed the major off-flavor components. This work could provide fundamental information for the prevention of cooked off-flavor.
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Affiliation(s)
- Yuanyuan Liu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Cheng Yang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Qun Wang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Jian Zhang
- College of Food, Shihezi University, Shihezi, Xinjiang, China
| | - Lianfu Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China.,College of Food, Shihezi University, Shihezi, Xinjiang, China
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13
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Effects of non-covalent interactions between pectin and volatile compounds on the flavor release of tomato paste. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107886] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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14
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Carrero‐Puentes S, Fuenmayor C, Jiménez‐Pérez C, Guzmán‐Rodríguez F, Gómez‐Ruiz L, Rodríguez‐Serrano G, Alatorre‐Santamaría S, García‐Garibay M, Cruz‐Guerrero A. Development and characterization of an exopolysaccharide‐functionalized acid whey cheese (requesón) using
Lactobacillus delbrueckii
ssp.
bulgaricus. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16095] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Sara Carrero‐Puentes
- Departamento de Biotecnología Universidad Autónoma Metropolitana‐Iztapalapa Mexico City Mexico
- Instituto de Ciencia y Tecnología de Alimentos Universidad Nacional de Colombia Bogota Colombia
| | - Carlos Fuenmayor
- Instituto de Ciencia y Tecnología de Alimentos Universidad Nacional de Colombia Bogota Colombia
| | - Carlos Jiménez‐Pérez
- Departamento de Biotecnología Universidad Autónoma Metropolitana‐Iztapalapa Mexico City Mexico
| | | | - Lorena Gómez‐Ruiz
- Departamento de Biotecnología Universidad Autónoma Metropolitana‐Iztapalapa Mexico City Mexico
| | | | | | - Mariano García‐Garibay
- Departamento de Biotecnología Universidad Autónoma Metropolitana‐Iztapalapa Mexico City Mexico
- Departamento de Ciencias de la Alimentación Universidad Autónoma Metropolitana‐Lerma Mexico City Mexico
| | - Alma Cruz‐Guerrero
- Departamento de Biotecnología Universidad Autónoma Metropolitana‐Iztapalapa Mexico City Mexico
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15
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Alaei B, Chayjan RA, Zolfigol MA. Improving tomato juice concentration process through a novel ultrasound-thermal concentrator under vacuum condition: A bioactive compound investigation and optimization. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.102983] [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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16
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Cytoprotective and Antigenotoxic Properties of Organic vs. Conventional Tomato Puree: Evidence in Zebrafish Model. FISHES 2022. [DOI: 10.3390/fishes7030103] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/10/2022]
Abstract
In this in vivo study, we investigated cytoprotective and antigenotoxic effects of commercial tomato puree obtained from conventional vs. organic farming systems (pesticides vs. pesticide-free agriculture, respectively). This is relevant as pesticides are widely used in agriculture to prevent pests, weeds, and the spread of plant pathogens. By exposing zebrafish to tomato puree alone and in combination with H2O2 (a well-known genotoxic agent), we analyzed the percentage of fish survival, cell viability, intracellular concentration of reactive oxygen species (ROS), DNA fragmentation index (DFI%), and genomic template stability (GTS%). Fish exposed to organic puree showed higher fish survival and cellular viability, lower DFI% and ROS, and improved GTS%. Our results suggest a higher cytoprotective and antigenotoxic effect of organic pesticide-free tomatoes, probably because the activity of natural phytochemicals is not affected by the presence of toxic residues, which are otherwise produced by pesticides used in conventional farming systems. Our study points out the importance of considering alternative strategies in agriculture to minimize the genotoxic impact of chemical pesticides.
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17
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Wu Y, Gao H, Wang Y, Peng Z, Guo Z, Ma Y, Zhang R, Zhang M, Wu Q, Xiao J, Zhong Q. Effects of different extraction methods on contents, profiles, and antioxidant abilities of free and bound phenolics of Sargassum polycystum from the South China Sea. J Food Sci 2022; 87:968-981. [PMID: 35142370 PMCID: PMC9304242 DOI: 10.1111/1750-3841.16051] [Citation(s) in RCA: 14] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2021] [Revised: 10/01/2021] [Accepted: 12/27/2021] [Indexed: 01/19/2023]
Abstract
Total phenolic content (TPC), phenolic profiles, and antioxidant activity of free and bound extracts of Sargassum polycystum, obtained by different extraction solvents and hydrolysis methods, were investigated. Aqueous acetone afforded the highest free TPC and antioxidant ability, followed by aqueous ethanol and aqueous methanol. Twelve free phenolic compounds were identified by ultra-high-performance liquid chromatography-mass spectrometry (UHPLC-MS), including two hydroxycinnamic acids, seven flavonoids, one stilbene, and two phlorotannins. Three to nine different free phenolic compounds were extracted by these solvents with different compositions, including nine by 70% acetone and eight by 70% methanol, 70% ethanol, and 50% ethanol. The highest total content of free phenolic compounds determined by high-performance liquid chromatography-diode array detection was obtained from 70% ethanol. Alkaline hydrolysis afforded higher bound TPC (274.27 mg GAE/100 g DW) and antioxidant ability than acid hydrolysis. Five bound phenolic compounds were characterized by UHPLC-MS and five were released from alkaline hydrolysis, whereas two were released from acid hydrolysis. Total content of bound phenolic compounds released by alkaline hydrolysis was 14.68-fold higher than that by acid hydrolysis. The free and bound TPC, phenolic profiles, and antioxidant activities depended on the extraction solvent used. These results indicate that S. polycystum is a potentially useful antioxidant source and contribute to the development of seaweed-based functional foods. PRACTICAL APPLICATION: Phenolics are usually divided into free and bound forms based on their extractability and interaction with cell wall components. The nutritional effects of bound phenolics in algae have long been neglected. These topics contribute to the development of seaweed-based functional foods.
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Affiliation(s)
- Yujiao Wu
- School of Food Science and Engineering, Hainan University/Engineering Research Center of Utilization of Tropical Polysaccharide ResourcesMinistry of Education/Key Laboratory of Food Nutrition and Functional Food of Hainan ProvinceHaikouChina
| | - Heqi Gao
- School of Food Science and Engineering, Hainan University/Engineering Research Center of Utilization of Tropical Polysaccharide ResourcesMinistry of Education/Key Laboratory of Food Nutrition and Functional Food of Hainan ProvinceHaikouChina
| | - Yuxi Wang
- School of Food Science and Engineering, Hainan University/Engineering Research Center of Utilization of Tropical Polysaccharide ResourcesMinistry of Education/Key Laboratory of Food Nutrition and Functional Food of Hainan ProvinceHaikouChina
| | - Ziting Peng
- School of Food Science and Engineering, Hainan University/Engineering Research Center of Utilization of Tropical Polysaccharide ResourcesMinistry of Education/Key Laboratory of Food Nutrition and Functional Food of Hainan ProvinceHaikouChina
| | - Zhiqiang Guo
- State Key Laboratory of Marine Resource Utilization in South China SeaSchool of Life Science, Hainan UniversityHaikouChina
| | - Yongxuan Ma
- Guangzhou Liheng Clinical Nutrition Co., Ltd
| | - Ruifen Zhang
- Sericultural & Agri‐Food Research Institute, Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional FoodsMinistry of Agriculture and Rural Affairs/Guangdong Key laboratory of Agricultural Products ProcessingGuangzhouChina
| | - Mingwei Zhang
- Sericultural & Agri‐Food Research Institute, Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional FoodsMinistry of Agriculture and Rural Affairs/Guangdong Key laboratory of Agricultural Products ProcessingGuangzhouChina
| | - Qian Wu
- Key Laboratory of Fermentation Engineering, Ministry of Education, Hubei Key Laboratory of Industrial Microbiology, National “111” Center for Cellular Regulation and Molecular Pharmaceutics, Hubei Research Center of Food Fermentation Engineering and TechnologyHubei University of TechnologyWuhanChina
| | - Juan Xiao
- School of Food Science and Engineering, Hainan University/Engineering Research Center of Utilization of Tropical Polysaccharide ResourcesMinistry of Education/Key Laboratory of Food Nutrition and Functional Food of Hainan ProvinceHaikouChina
| | - Qiuping Zhong
- School of Food Science and Engineering, Hainan University/Engineering Research Center of Utilization of Tropical Polysaccharide ResourcesMinistry of Education/Key Laboratory of Food Nutrition and Functional Food of Hainan ProvinceHaikouChina
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18
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Non-volatile and volatile metabolic profiling of tomato juice processed by high-hydrostatic-pressure and high-temperature short-time. Food Chem 2022; 371:131161. [PMID: 34583171 DOI: 10.1016/j.foodchem.2021.131161] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2021] [Revised: 09/01/2021] [Accepted: 09/14/2021] [Indexed: 12/26/2022]
Abstract
High hydrostatic pressure (HHP) processing has become a commercial success in fruit and vegetable processing. Herein, the effects of HHP and high-temperature short-time (HTST) processing on metabolic profiling in tomato juice was evaluated by UPLC-MS/MS, HPLC, and GC-MS; a total of 425 metabolites, 14 carotenoids, and 56 volatile compounds were identified in tomato juice. HHP processing affects the composition of the juice less than HTST processing, considering 4 and 33 differential metabolites discriminated after HHP and HTST processing, respectively. The total lycopene and carotenoid contents in tomato juice increased after HHP processing, while the β-carotene and lycopene contents decreased after HTST processing. Further, more volatile compounds and higher contents of aldehydes that contribute to green aroma and lower contents of alcohols were observed after HHP and HTST processing, respectively. These findings provide a comprehensive understanding of the advantages of HHP processing on metabolite profiles in tomato juice.
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19
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Effects of Breaking Methods on the Viscosity, Rheological Properties and Nutritional Value of Tomato Paste. Foods 2021; 10:foods10102395. [PMID: 34681441 PMCID: PMC8535101 DOI: 10.3390/foods10102395] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/26/2021] [Revised: 09/30/2021] [Accepted: 10/06/2021] [Indexed: 11/17/2022] Open
Abstract
Ultrasound-assisted processing has potential application advantages as an emerging technology for preparing tomato paste. This work explored the influence of ultrasound break at 22 °C (US-Break-22) and 65 °C (US-Break-65) on the viscosity, rheological properties and nutritional values of newly prepared tomato paste, compared with traditional thermal break at 65 °C (Break-65) and 90 °C (Break-90). Results showed that the US-Break-65 paste had the largest apparent viscosity, yield stress, consistency coefficient, solid-like nature, and large amplitude oscillatory shear behavior, followed by the US-Break-22 paste, Break-90 paste, and Break-65 paste. Based on the results of the pectin-related enzymes, particle size, and serum pectin of the pastes, it was revealed that the above-mentioned properties were mainly determined by the particle size and pectin content in their serum. The level of ascorbic acid followed the order of US-Break-22 paste > US-Break-65 paste > Break-65 paste > Break-90 paste. The level of total carotenoids followed the order of US-Break-22 paste ≈ US-Break-65 paste > Break-90 paste ≈ Break-65 paste. The level of total cis-carotenoids followed the order of US-Break-65 paste > US-Break-22 paste > Break-90 paste > Break-65 paste. The level of phenolics and antioxidant activities followed the same order of US-Break-22 paste > US-Break-65 paste > Break-90 paste > Break-65 paste. Overall, the viscosity, rheological properties and nutritional values of the tomato pastes prepared by US-Break-65 and US-Break-22 were significantly higher than those prepared by Break-65 and Break-90. Therefore, ultrasound assisted processing can prepare high quality tomato paste and can be widely implemented in the tomato paste processing industry.
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20
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Evaluation of physico-chemical properties of tomato powder produced by an optimized freeze drying process. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2021. [DOI: 10.1515/ijfe-2020-0046] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Abstract
In this study, the physico-chemical properties of tomato powder produced by an optimized freeze drying process (FDP) were evaluated. With the lycopene content as the dependent variable, the optimum FDP conditions (i.e., thermal cracking time of 62 s, ascorbic acid addition amount [0.13%], and particle size [Dv90] of 163 μm) were obtained through response surface methodology (RSM). The results showed that the content of lycopene in the prepared tomato powder was higher than that in two commercial products. Aldehydes were the main components among 25 kinds of aromatic substances detected in tomato powder. The values of a
* and a
*/b
*, the hydration properties including water holding capacity (WHC) and oil binding capacity (OBC), and the content of total acid, ascorbic acid, and soluble solids were improved compared to commercial spray dried and freeze dried samples. All the above results suggested that FDP was an adequate procedure for the production of high-quality tomato powder.
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21
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Hyphenated LC-ABTS•+ and LC-DAD-HRMS for simultaneous analysis and identification of antioxidant compounds in Astragalus emarginatus Labill. extracts. J Pharm Anal 2021; 12:253-262. [PMID: 35582407 PMCID: PMC9091927 DOI: 10.1016/j.jpha.2021.09.008] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2021] [Revised: 08/30/2021] [Accepted: 09/15/2021] [Indexed: 01/20/2023] Open
Abstract
The compounds in leaf and stem extracts of Astragalus emarginatus Labill. (AEL), a plant species used in traditional Lebanese medicine, were investigated for antioxidant properties. First, the activity of various extracts was assessed using the Trolox equivalent antioxidant capacity, oxygen radical absorption capacity, and 2,2-diphenyl-1-picryl-hydrazyl-hydrate assays. The extract obtained using 30% ethanol showed the greatest activity. The antioxidant compounds in this extract were screened using a hyphenated high-performance liquid chromatography-2,2-azinobis-(3-ethylbenzothiazoline-6-sulfonate) radical (ABTS·+) system before being separated by ultra-high-performance liquid chromatography and identified using high-resolution mass spectrometry and ultra-violet-visible diode array detection. Approximately 40 compounds were identified. Hydroxycinnamates (caffeic, ferulic, and p-coumaric acid derivatives) and flavonoids (quercetin, luteolin, apigenin, and isorhamnetin derivatives) were the two main categories of the identified compounds. The active compounds were identified as caffeic acid derivatives and quercetin glycosides. In addition, the catechol moiety was shown to be key to antioxidant activity. This study showed that AEL is a source of natural antioxidants, which may explain its medicinal use. Antioxidant activity of 30% ethanol extract from Astragalus emarginatus Labill was shown by an on-line HPLC-ABTS •+ assay. Caffeic acid derivatives and quercetin glycosides were responsible for antioxidant activity. Approximately forty compounds were tentatively identified using UHPLC-DAD-HRMS. Structure-activity investigations showed that the catechol moiety is central to the detected antioxidant activity.
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22
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Bessa C, Francisco T, Dias R, Mateus N, Freitas VD, Pérez-Gregorio R. Use of Polyphenols as Modulators of Food Allergies. From Chemistry to Biological Implications. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2021. [DOI: 10.3389/fsufs.2021.623611] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023] Open
Abstract
The multifactorial process of aging predisposes humans to infections and inflammatory disorders, thus affecting their quality of life and longevity. Given this reality, the need to increase the consumption of bioactive compounds, like dietary polyphenols emerges in our daily basis mostly due to their health related effects in slowing-down the incidence of chronic and degenerative diseases and even food allergy, which has been growing rapidly in prevalence currently affecting 5% of adults and 8% of children. Polyphenols embrace a large family of secondary metabolites from plant-derived foods and food wastes and are considerable of interest since they have attracted special attention over the years because of their reported anti-inflammatory and antimicrobial properties along with their high antioxidant capacity. These compounds are claimed as nutraceuticals with protective effect in offsetting oxidant species over-genesis in normal cells, and with the potential ability to stop or reverse oxidative stress-related diseases. Plant-derived foods represent a substantive portion of human diet containing a significant amount of structurally diverse polyphenols. There is a need to understand the polyphenolic composition of plant-derived foods mainly because of its chemistry, which discloses the bioactivity of a plant extract. However, the lack of standardized methods for analysis and other difficulties associated to the nature and distribution of plant polyphenols leads to a high variability of available data. Furthermore, there is still a gap in the understanding of polyphenols bioavailability and pharmacokinetics, which clearly difficult the settlement of the intake needed to observe health outcomes. Many efforts have been made to provide highly sensitive and selective analytical methods for the extraction (liquid-liquid; solid-liquid; supercritical-fluid), separation (spectrophotometric methods) and structural identification (chromatographic techniques, NMR spectroscopy, MS spectrometry) of phenolic and polyphenolic compounds present in these extracts. Liquid chromatography coupled to mass spectrometry (LC-MS) has been a fundamental technique in this area of research, not only for the determination of this family of compounds in food matrices, but also for the characterization and identification of new polyphenols classified with nutraceutical interest. This review summarizes the nature, distribution and main sources of polyphenols, analytical methods from extraction to characterization to further evaluate the health effects toward immune reactions to food.
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23
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Marcondes MM, Della Betta F, Seraglio SKT, Schulz M, Nehring P, Gonzaga LV, Fett R, Costa ACO. Determination of 5-hydroxymethylfurfural in tomato-based products by MEKC method. J Food Compost Anal 2021. [DOI: 10.1016/j.jfca.2021.103927] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
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24
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Mendelova A, Mendel Ľ, Solgajová M, Mareček J. Evaluation of the basic saccharides content in tomatoes. POTRAVINARSTVO 2021. [DOI: 10.5219/1543] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
Saccharides are the basic dry matter components of all fruits and vegetables. The dominant tomatoes saccharides are fructose and glucose, minor ones are sucrose but also arabinose, xylose, and galactose. The objective of this paper is to analyze carbohydrates such as glucose, fructose and sucrose in the selected tomatoes varieties intended for the direct consumption and industrial processing. We used 14 varieties and 3 newly selected tomatoes varieties. The glucose content in the studied varieties was in the range of 4.87 – 15.9 g.kg-1, the fructose content was 11.1 – 22.27 g.kg-1 and sucrose content was 0.07 – 1.73 g.kg-1. The highest fructose and sucrose content was detected in the Tomanova variety, the highest sucrose content was found out in the Bovita variety. When comparing the glucose content it was found out that the higher content on average was achieved in the varieties intended for the industrial processing (10.10 g.kg-1) than in the varieties for the direct consumption (7.96 g.kg-1). The varieties intended for industrial processing were generally characterized by higher glucose and fructose content than the varieties intended for the direct consumption. When comparing the fructose content, we found a higher average content in the varieties intended for industrial processing (15.70 g.kg-1) than in the varieties for the direct consumption (14.40 g.kg-1). In most of the studied varieties sucrose was present in low content (<1.0 g.kg-1), only in the Tomanova variety sucrose content represented more than 1 g.kg-1.
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25
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Yang C, Jiang X, Ma L, Xiong W, Zhang S, Zhang J, Zhang L. Carotenoid composition and antioxidant activities of Chinese orange-colored tomato cultivars and the effects of thermal processing on the bioactive components. J Food Sci 2021; 86:1751-1765. [PMID: 33856048 DOI: 10.1111/1750-3841.15682] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/25/2019] [Revised: 02/09/2021] [Accepted: 02/12/2021] [Indexed: 11/28/2022]
Abstract
To facilitate the production of tomato products with high bioactivity and improve the utilization of orange-colored tomatoes, the carotenoids of 11 tomato cultivars were analyzed using high-performance liquid chromatography with photodiode array detection. Moreover, antioxidant activities were evaluated by four chemical-based assays, and the influences of thermal treatment on the carotenoids in orange-colored tomatoes rich in tetra-cis (7Z, 9Z, 7'Z, and 9'Z)-lycopene, phytofluene, and phytoene were studied. The nine orange-colored tomatoes (OT) were divided into two categories: OT-B, containing five cultivars rich in β-carotene, and OT-L, containing the other four cultivars that were abundant in tetra-cis-lycopene, phytofluene, and phytoene. The antioxidant activities of OT-L were higher than those of OT-B and the SD-2 cultivar in OT-L showed similar antioxidant activity to the red tomatoes. During thermal processing, tetra-cis-lycopene in SD-2 decreased about 38% after being exposed to heat for 2 hr at 80 °C, while its content was still higher than other lycopene isomers. Other-Z-lycopenes and all-trans (E)-lycopene increased from 2.36 ± 0.19 to 14.73 ± 1.16 µg/g fresh weight (FW) and 0.75 ± 0.10 to 5.91 ± 1.02 µg/g FW, respectively. Thus, thermal treatments at lower temperature, such as cold break and pasteurization, were more suitable for processing OT-L. The results demonstrated that OT-L could be an excellent raw material to produce tomato products with high bioavailability and bioactivity. The results of this research could provide helpful information for the research and development of tomato products using orange tomatoes and benefit planters and consumers. PRACTICAL APPLICATION: Some orange tomato cultivars are promising raw materials for tomato products because of their high contents of bioactive tetra-cis-lycopene, phytofluene, and phytoene. This study demonstrated the carotenoid components and antioxidant activities of the widely planted orange-colored tomatoes in China. The obtained knowledge, including the thermal processing effects on the isomerization and degradation of carotenoids in the cultivars, will offer useful information to food processors and benefit the consumers.
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Affiliation(s)
- Cheng Yang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China.,School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Xin Jiang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China.,School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Lulu Ma
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Wenhui Xiong
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Shuang Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Jian Zhang
- The Food College of Shihezi University, Shihezi, Xinjiang, China
| | - Lianfu Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China.,School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China.,The Food College of Shihezi University, Shihezi, Xinjiang, China.,Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, China
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26
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Ali MY, Sina AAI, Khandker SS, Neesa L, Tanvir EM, Kabir A, Khalil MI, Gan SH. Nutritional Composition and Bioactive Compounds in Tomatoes and Their Impact on Human Health and Disease: A Review. Foods 2020; 10:E45. [PMID: 33375293 PMCID: PMC7823427 DOI: 10.3390/foods10010045] [Citation(s) in RCA: 85] [Impact Index Per Article: 21.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2020] [Revised: 12/20/2020] [Accepted: 12/23/2020] [Indexed: 12/13/2022] Open
Abstract
Tomatoes are consumed worldwide as fresh vegetables because of their high contents of essential nutrients and antioxidant-rich phytochemicals. Tomatoes contain minerals, vitamins, proteins, essential amino acids (leucine, threonine, valine, histidine, lysine, arginine), monounsaturated fatty acids (linoleic and linolenic acids), carotenoids (lycopene and β-carotenoids) and phytosterols (β-sitosterol, campesterol and stigmasterol). Lycopene is the main dietary carotenoid in tomato and tomato-based food products and lycopene consumption by humans has been reported to protect against cancer, cardiovascular diseases, cognitive function and osteoporosis. Among the phenolic compounds present in tomato, quercetin, kaempferol, naringenin, caffeic acid and lutein are the most common. Many of these compounds have antioxidant activities and are effective in protecting the human body against various oxidative stress-related diseases. Dietary tomatoes increase the body's level of antioxidants, trapping reactive oxygen species and reducing oxidative damage to important biomolecules such as membrane lipids, enzymatic proteins and DNA, thereby ameliorating oxidative stress. We reviewed the nutritional and phytochemical compositions of tomatoes. In addition, the impacts of the constituents on human health, particularly in ameliorating some degenerative diseases, are also discussed.
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Affiliation(s)
- Md Yousuf Ali
- Laboratory of Preventive and Integrative Biomedicine, Department of Biochemistry and Molecular Biology, Jahangirnagar University, Savar, Dhaka 1342, Bangladesh; (M.Y.A.); (S.S.K.); (A.K.)
- Department of Biochemistry and Molecular Biology, Gono Bishwabidyalay, Savar, Dhaka 1344, Bangladesh
| | - Abu Ali Ibn Sina
- Center for Personalized Nanomedicine, Australian Institute for Bioengineering and Nanotechnology (AIBN), The University of Queensland, Brisbane, QLD 4072, Australia;
| | - Shahad Saif Khandker
- Laboratory of Preventive and Integrative Biomedicine, Department of Biochemistry and Molecular Biology, Jahangirnagar University, Savar, Dhaka 1342, Bangladesh; (M.Y.A.); (S.S.K.); (A.K.)
| | - Lutfun Neesa
- Department of Biotechnology and Genetic Engineering, Bangabandhu Sheikh Mujibur Rahman Science and Technology University, Gopalganj, Dhaka 8100, Bangladesh;
| | - E. M. Tanvir
- Veterinary Drug Residue Analysis Division, Institute of Food and Radiation Biology, Atomic Energy Research Establishment, Savar, Dhaka 1349, Bangladesh;
- School of Pharmacy, Pharmacy Australia Centre of Excellence, The University of Queensland, Woolloongabba, QLD 4102, Australia
| | - Alamgir Kabir
- Laboratory of Preventive and Integrative Biomedicine, Department of Biochemistry and Molecular Biology, Jahangirnagar University, Savar, Dhaka 1342, Bangladesh; (M.Y.A.); (S.S.K.); (A.K.)
| | - Md Ibrahim Khalil
- Laboratory of Preventive and Integrative Biomedicine, Department of Biochemistry and Molecular Biology, Jahangirnagar University, Savar, Dhaka 1342, Bangladesh; (M.Y.A.); (S.S.K.); (A.K.)
- Department of Biochemistry and Molecular Biology, Gono Bishwabidyalay, Savar, Dhaka 1344, Bangladesh
| | - Siew Hua Gan
- School of Pharmacy, Monash University Malaysia, Jalan Lagoon Selatan, Bandar Sunway, Selangor 47500, Malaysia
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27
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Wang D, Lu R, Ma Y, Guo S, Zhao X, Liang H. Development of volatile compounds fingerprints by headspace‐gas chromatography‐ion mobility spectrometry in concentrated tomato paste and distillate during evaporation processing. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14901] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Dan Wang
- Beijing Vegetable Research Center Beijing Academy of Agriculture and Forestry SciencesNO.50 Zhanghua Road, Haidian District Beijing100097China
| | - Rongrong Lu
- Beijing Vegetable Research Center Beijing Academy of Agriculture and Forestry SciencesNO.50 Zhanghua Road, Haidian District Beijing100097China
| | - Yue Ma
- Beijing Vegetable Research Center Beijing Academy of Agriculture and Forestry SciencesNO.50 Zhanghua Road, Haidian District Beijing100097China
| | - Shuang Guo
- Beijing Vegetable Research Center Beijing Academy of Agriculture and Forestry SciencesNO.50 Zhanghua Road, Haidian District Beijing100097China
| | - Xiaoyan Zhao
- Beijing Vegetable Research Center Beijing Academy of Agriculture and Forestry SciencesNO.50 Zhanghua Road, Haidian District Beijing100097China
| | - Hao Liang
- Longda Food Group Co. Ltd Longda Industrial Park Laiyang City Shandong Province265231China
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28
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You F, Wei J, Cheng Y, Wen Z, Ding C, Guo Y, Wang K. A sensitive and stable visible-light-driven photoelectrochemical aptasensor for determination of oxytetracycline in tomato samples. JOURNAL OF HAZARDOUS MATERIALS 2020; 398:122944. [PMID: 32768827 DOI: 10.1016/j.jhazmat.2020.122944] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/27/2020] [Revised: 04/22/2020] [Accepted: 05/10/2020] [Indexed: 05/12/2023]
Abstract
Sensitive detection of oxytetracycline (OTC) has attracted increasing attention worldwide due to the relationship between food safety and human health problems. In this work, a visible-light-driven photoelectrochemical (PEC) OTC aptasensor was constructed using Bi4VO8Cl/nitrogen-doped graphene quantum dots (Bi4VO8Cl/N-GQDs) nanohybrids as photoactive material and OTC aptamer as identification element. Owing to the well matched heterojunction of Bi4VO8Cl and nitrogen-doped graphene quantum dots (N-GQDs), the photogenerated electron-hole pairs could be separated effectively, so that the photocurrent intensity of as-prepared Bi4VO8Cl/N-GQDs nanohybrids was about 7 times higher than pure Bi4VO8Cl and had higher stability. The constructed "signal-off" PEC aptasensor realized OTC detection in tomato samples with excellent sensitivity, specificity and repeatability. The photocurrent decreased with the increase of OTC concentration in a range from 0.1 nM to 150 nM, and the detection limit was 0.03 nM (S/N = 3). The national standard method was used to compare with our method and the results were consistent.
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Affiliation(s)
- Fuheng You
- Key Laboratory of Modern Agriculture Equipment and Technology, School of Chemistry and Chemical Engineering, Jiangsu University, Zhenjiang 212013, PR China
| | - Jie Wei
- Key Laboratory of Modern Agriculture Equipment and Technology, School of Chemistry and Chemical Engineering, Jiangsu University, Zhenjiang 212013, PR China
| | - Yong Cheng
- Key Laboratory of Modern Agriculture Equipment and Technology, School of Chemistry and Chemical Engineering, Jiangsu University, Zhenjiang 212013, PR China
| | - Zuorui Wen
- Key Laboratory of Modern Agriculture Equipment and Technology, School of Chemistry and Chemical Engineering, Jiangsu University, Zhenjiang 212013, PR China
| | - Caifeng Ding
- Key Laboratory of Optic-electric Sensing and Analytical Chemistry for Life Science, OE, School of Chemistry and Molecular Engineering, Qingdao University of Science and Technology, Qingdao 266042, PR China
| | - Yingshu Guo
- Collaborative Innovation Center of Tumor Marker Detection Technology, Equipment and Diagnosis-Therapy Integration in Universities of Shandong, Shandong Province Key Laboratory of Detection Technology for Tumor Makers, School of Chemistry and Chemical Engineering, Linyi University, Linyi 276005, PR China.
| | - Kun Wang
- Key Laboratory of Modern Agriculture Equipment and Technology, School of Chemistry and Chemical Engineering, Jiangsu University, Zhenjiang 212013, PR China; Key Laboratory of Optic-electric Sensing and Analytical Chemistry for Life Science, OE, School of Chemistry and Molecular Engineering, Qingdao University of Science and Technology, Qingdao 266042, PR China.
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29
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Boz Z, Koelsch Sand C. A systematic analysis of the overall nutritional contribution of food loss and waste in tomatoes, spinach, and kidney beans as a function of processing. J FOOD PROCESS ENG 2020. [DOI: 10.1111/jfpe.13509] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Ziynet Boz
- Packaging Technology and Research LLC. Minnesota USA
- Agricultural and Biological Engineering Department University of Florida Gainesville Florida USA
| | - Claire Koelsch Sand
- Packaging Technology and Research LLC. Minnesota USA
- Adjunct Faculty at Michigan State University, and California Polytechnic State University San Luis Obispo California USA
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Aykas DP, Rodrigues Borba K, Rodriguez-Saona LE. Non-Destructive Quality Assessment of Tomato Paste by Using Portable Mid-Infrared Spectroscopy and Multivariate Analysis. Foods 2020; 9:E1300. [PMID: 32942600 PMCID: PMC7554908 DOI: 10.3390/foods9091300] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2020] [Revised: 09/07/2020] [Accepted: 09/10/2020] [Indexed: 11/20/2022] Open
Abstract
This research aims to provide simultaneous predictions of tomato paste's multiple quality traits without any sample preparation by using a field-deployable portable infrared spectrometer. A total of 1843 tomato paste samples were supplied by four different leading tomato processors in California, USA, over the tomato seasons of 2015, 2016, 2017, and 2019. The reference levels of quality traits including, natural tomato soluble solids (NTSS), pH, Bostwick consistency, titratable acidity (TA), serum viscosity, lycopene, glucose, fructose, ascorbic acid, and citric acid were determined by official methods. A portable FT-IR spectrometer with a triple-reflection diamond ATR sampling system was used to directly collect mid-infrared spectra. The calibration and external validation models were developed by using partial least square regression (PLSR). The evaluation of models was conducted on a randomly selected external validation set. A high correlation (RCV = 0.85-0.99) between the reference values and FT-IR predicted values was observed from PLSR models. The standard errors of prediction were low (SEP = 0.04-35.11), and good predictive performances (RPD = 1.8-7.3) were achieved. Proposed FT-IR technology can be ideal for routine in-plant assessment of the tomato paste quality that would provide the tomato processors with accurate results in shorter time and lower cost.
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Affiliation(s)
- Didem Peren Aykas
- Department of Food Science and Technology, The Ohio State University, 100 Parker Food Science and Technology Building, 2015 Fyffe Road, Columbus, OH 43210, USA;
- Department of Food Engineering, Faculty of Engineering, Adnan Menderes University, Aydin 09100, Turkey
| | - Karla Rodrigues Borba
- Department of Food and Nutrition, São Paulo State University, Araraquara 01049-10, Brazil;
| | - Luis E. Rodriguez-Saona
- Department of Food Science and Technology, The Ohio State University, 100 Parker Food Science and Technology Building, 2015 Fyffe Road, Columbus, OH 43210, USA;
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Quality Parameters of Juice Obtained from Hydroponically Grown Tomato Processed with High Hydrostatic Pressure or Heat Pasteurization. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2020; 2020:4350461. [PMID: 32964013 PMCID: PMC7492918 DOI: 10.1155/2020/4350461] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 01/03/2020] [Accepted: 08/27/2020] [Indexed: 12/01/2022]
Abstract
The effect of processing such as high hydrostatic pressure (HHP) (400-600 MPa/15 min) or low pasteurization temperature (LPT) (74°C/2 min) or high pasteurization temperature (HPT) (90°C/1 min) on selected quality parameters of juice obtained from hydroponically cultivated beef tomatoes was investigated. The total polyphenols content (TPC), total phenolic index (TPI), Trolox equivalent antioxidant capacity (ABTS) and ferric reducing antioxidant power (FRAP) were analysed in the fresh and processed juices stored for 0, 7 and 14 days. What is more, colour parameters (L∗, a∗, b∗, ∆E), the activity of polyphenol oxidase (PPO) and peroxidase (POD) and microbial stability were also analyzed following the juices storage. Among all the tested samples, the juice exposed to 600 MPa for 15 min showed superior quality. Samples treated with 600 MPa for 15 min and stored for 0, 7 and 14 days had high TPC, TPI, ABTS, FRAP and a∗ values. As demonstrated, these tested samples at the end of the storage period retained 90% and 95% of their polyphenol content and antioxidant capacity, respectively. As in the case of pasteurization, juice processing at 600 MPa for 15 min clearly reduced the activity of food-spoiling enzymes (PPO, POD) as well as the microbial count. The obtained results showed that TPC was significantly and positively correlated with TPI, ABTS and FRAP parameters.
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Panzella L, Moccia F, Nasti R, Marzorati S, Verotta L, Napolitano A. Bioactive Phenolic Compounds From Agri-Food Wastes: An Update on Green and Sustainable Extraction Methodologies. Front Nutr 2020; 7:60. [PMID: 32457916 PMCID: PMC7221145 DOI: 10.3389/fnut.2020.00060] [Citation(s) in RCA: 134] [Impact Index Per Article: 33.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2020] [Accepted: 04/16/2020] [Indexed: 12/14/2022] Open
Abstract
Phenolic compounds are broadly represented in plant kingdom, and their occurrence in easily accessible low-cost sources like wastes from agri-food processing have led in the last decade to an increase of interest in their recovery and further exploitation. Indeed, most of these compounds are endowed with beneficial properties to human health (e.g., in the prevention of cancer and cardiovascular diseases), that may be largely ascribed to their potent antioxidant and scavenging activity against reactive oxygen species generated in settings of oxidative stress and responsible for the onset of several inflammatory and degenerative diseases. Apart from their use as food supplements or as additives in functional foods, natural phenolic compounds have become increasingly attractive also from a technological point of view, due to their possible exploitation in materials science. Several extraction methodologies have been reported for the recovery of phenolic compounds from agri-food wastes mostly based on the use of organic solvents such as methanol, ethanol, or acetone. However, there is an increasing need for green and sustainable approaches leading to phenolic-rich extracts with low environmental impact. This review addresses the most promising and innovative methodologies for the recovery of functional phenolic compounds from waste materials that have appeared in the recent literature. In particular, extraction procedures based on the use of green technologies (supercritical fluid, microwaves, ultrasounds) as well as of green solvents such as deep eutectic solvents (DES) are surveyed.
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Affiliation(s)
- Lucia Panzella
- Department of Chemical Sciences, University of Naples “Federico II”, Naples, Italy
| | - Federica Moccia
- Department of Chemical Sciences, University of Naples “Federico II”, Naples, Italy
| | - Rita Nasti
- Department of Environmental Science and Policy, Università degli Studi di Milano, Milan, Italy
| | - Stefania Marzorati
- Department of Environmental Science and Policy, Università degli Studi di Milano, Milan, Italy
| | - Luisella Verotta
- Department of Environmental Science and Policy, Università degli Studi di Milano, Milan, Italy
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Polyphenols and inhibitory effects of crude and purified extracts from tomato varieties on the formation of advanced glycation end products and the activity of angiotensin-converting and acetylcholinesterase enzymes. Food Chem 2020; 314:126181. [PMID: 31954938 DOI: 10.1016/j.foodchem.2020.126181] [Citation(s) in RCA: 27] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/09/2019] [Revised: 01/08/2020] [Accepted: 01/08/2020] [Indexed: 02/06/2023]
Abstract
The study analyzed the inhibitory effects (IC50) of crude and purified extracts from Maliniak, Cerise, Black Prince and Lima tomatoes on the formation of advanced glycation end products (AGEs), the activity of angiotensin-converting (ACE) and acetylcholinesterase (AChE) enzymes. Polyphenol composition (LC-MS) and antioxidant capacity (PCL, FRAP) were measured. The purified extracts of Black Prince tomatoes were the most potent inhibitors of AGEs in BSA-GLU (7.20mg/mL) and BSA-MGO (9.53mg/mL) models. The purified extracts of Cerise and Black Prince tomatoes had the highest ACE (0.50-0.44mg/mL) and AChE (7.93-5.83mg/mL) inhibitory activity. Cerise variety showed the highest polyphenol concentrations in crude (488.93μg/g DM) and purified (8394.99μg/g DM) extracts. The highest PCLACW and FRAP values were found for Cerise purified extracts (71.83 and 87.78μmol Trolox/g DM). Caffeic acid, caffeoyl-glucose, linocaffein, glucosyl-coumarate, vanillic acid, rutin and TPI values were significantly correlated with BSA-MGO, anti-ACE, anti-AChE and PCLACW parameters.
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Demirci T, Sert D, Aktaş K, Atik DS, Öztürk Negiş Hİ, Akın N. Influence of hot and cold break tomato powders on survival of probiotic L. paracasei subsp. paracasei F19, texture profile and antioxidative activity in set-type yoghurts. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2019.108855] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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35
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Rinaldi de Alvarenga JF, Quifer-Rada P, Westrin V, Hurtado-Barroso S, Torrado-Prat X, Lamuela-Raventós RM. Mediterranean sofrito home-cooking technique enhances polyphenol content in tomato sauce. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:6535-6545. [PMID: 31321777 DOI: 10.1002/jsfa.9934] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/04/2019] [Revised: 06/06/2019] [Accepted: 07/16/2019] [Indexed: 06/10/2023]
Abstract
BACKGROUND Sofrito, a basic culinary technique widely used in the Mediterranean, may preserve dietary polyphenols and enhance their intake in the Mediterranean population. The aim of this study was to investigate if the sofrito technique improves the polyphenol extractability in a tomato-based sofrito sauce. RESULTS A full factorial design was applied using mathematical models. The content of chlorogenic acid, ferulic acid hexoside and naringenin was higher in the sofrito sauce than in raw tomato. The bioaccessibility of some tomato polyphenols was enhanced by the presence of olive oil and they were protected from oxidation during the cooking process by the use of onion. CONCLUSION The use of olive oil and onion in Mediterranean cooking as a base for sauces and dishes, with an appropriate cooking time, preserve the polyphenol content of food. Thus, Mediterranean cuisine may contribute to the health effects of the Mediterranean diet. © 2019 Society of Chemical Industry.
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Affiliation(s)
- José Fernando Rinaldi de Alvarenga
- Department of Nutrition, Food Sciences and Gastronomy, XaRTA, INSA-UB, School of Pharmacy and Food Sciences, University of Barcelona, Barcelona, Spain
| | - Paola Quifer-Rada
- Department of Nutrition, Food Sciences and Gastronomy, XaRTA, INSA-UB, School of Pharmacy and Food Sciences, University of Barcelona, Barcelona, Spain
- CIBER Physiopathology of Obesity and Nutrition (CIBEROBN), Instituto de Salud Carlos III, Madrid, Spain
| | - Victoria Westrin
- Internal Medicine and Clinical Nutrition Department, Sahlgrenska Academy, University of Gothenburg, Gothenburg, Sweden
| | - Sara Hurtado-Barroso
- Department of Nutrition, Food Sciences and Gastronomy, XaRTA, INSA-UB, School of Pharmacy and Food Sciences, University of Barcelona, Barcelona, Spain
- CIBER Physiopathology of Obesity and Nutrition (CIBEROBN), Instituto de Salud Carlos III, Madrid, Spain
| | - Xavier Torrado-Prat
- Department of Nutrition, Food Sciences and Gastronomy, XaRTA, INSA-UB, School of Pharmacy and Food Sciences, University of Barcelona, Barcelona, Spain
| | - Rosa M Lamuela-Raventós
- Department of Nutrition, Food Sciences and Gastronomy, XaRTA, INSA-UB, School of Pharmacy and Food Sciences, University of Barcelona, Barcelona, Spain
- CIBER Physiopathology of Obesity and Nutrition (CIBEROBN), Instituto de Salud Carlos III, Madrid, Spain
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Souza ALR, Gomes FDS, Tonon RV, Silva LFM, Cabral LMC. Coupling membrane processes to obtain a lycopene‐rich extract. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14164] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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37
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Rinaldi de Alvarenga JF, Quifer-Rada P, Francetto Juliano F, Hurtado-Barroso S, Illan M, Torrado-Prat X, Lamuela-Raventós RM. Using Extra Virgin Olive Oil to Cook Vegetables Enhances Polyphenol and Carotenoid Extractability: A Study Applying the sofrito Technique. Molecules 2019; 24:molecules24081555. [PMID: 31010212 PMCID: PMC6514867 DOI: 10.3390/molecules24081555] [Citation(s) in RCA: 29] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2019] [Revised: 04/04/2019] [Accepted: 04/12/2019] [Indexed: 11/17/2022] Open
Abstract
Olive oil is the main source of fat in the Mediterranean diet and the most frequently used ingredient in Mediterranean cuisine. Cooking with olive oil has been attracting attention because it can act as a food excipient, thereby increasing the bioaccessibility and bioavailability of ingested bioactive compounds. The aim of this study was to understand the effect of cooking with olive oil on the bioactive components in other ingredients (tomato, onion, and garlic) of sofrito sauce, a representative model of Mediterranean cuisine. After the cooking process, polyphenols from tomato, onion, and garlic were detected in the olive oil, especially naringenin, ferulic acid, and quercetin, as well as a high content of carotenoid Z-isomers, which are more bioavailable than the E-isomers. Therefore, traditional Mediterranean cuisine could play an important role in the health-improving effects of the Mediterranean diet.
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Affiliation(s)
- José Fernando Rinaldi de Alvarenga
- Department of Nutrition, Food Sciences and Gastronomy, XaRTA, INSA-UB, School of Pharmacy and Food Sciences, University of Barcelona, Carrer Prat de la Riba, 171, 08921 Santa Coloma de Gramenet, Spain.
| | - Paola Quifer-Rada
- Department of Endocrinology & Nutrition, CIBER of Diabetes and Associated Metabolic Diseases (CIBERDEM), Biomedical Research Institute Sant Pau, Hospital de la Santa Creu i Sant Pau, Carrer de Sant Quintín, 77, 08041 Barcelona, Spain.
| | - Fernanda Francetto Juliano
- Department of Agri-food Industry, Food and Nutrition, 'Luiz de Queiroz' College of Agriculture, University of São Paulo, Av, Pádua Dias, P.O. Box 9, Piracicaba 13418-900, SP, Brazil.
| | - Sara Hurtado-Barroso
- Department of Nutrition, Food Sciences and Gastronomy, XaRTA, INSA-UB, School of Pharmacy and Food Sciences, University of Barcelona, Carrer Prat de la Riba, 171, 08921 Santa Coloma de Gramenet, Spain.
- CIBER of Obesity and Nutrition (CIBEROBN), Institute of Health Carlos III, Av. Monforte de Lemos, 3-5, Pabellón 11, planta 0, 28029 Madrid, Spain.
| | - Montserrat Illan
- Department of Nutrition, Food Sciences and Gastronomy, XaRTA, INSA-UB, School of Pharmacy and Food Sciences, University of Barcelona, Carrer Prat de la Riba, 171, 08921 Santa Coloma de Gramenet, Spain.
| | - Xavier Torrado-Prat
- Department of Nutrition, Food Sciences and Gastronomy, XaRTA, INSA-UB, School of Pharmacy and Food Sciences, University of Barcelona, Carrer Prat de la Riba, 171, 08921 Santa Coloma de Gramenet, Spain.
| | - Rosa Maria Lamuela-Raventós
- Department of Nutrition, Food Sciences and Gastronomy, XaRTA, INSA-UB, School of Pharmacy and Food Sciences, University of Barcelona, Carrer Prat de la Riba, 171, 08921 Santa Coloma de Gramenet, Spain.
- CIBER of Obesity and Nutrition (CIBEROBN), Institute of Health Carlos III, Av. Monforte de Lemos, 3-5, Pabellón 11, planta 0, 28029 Madrid, Spain.
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38
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Zhao W, Sun Y, Cheng Y, Ma Y, Zhao X. Effect of high‐pressure carbon dioxide on the quality of cold‐ and hot‐break tomato pulps. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.13959] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
Affiliation(s)
- Wenting Zhao
- Vegetable Research Center Beijing Academy of Agriculture and Forestry Sciences Beijing China
- Beijing Key Laboratory of Agricultural Products of Fruits and Vegetables Preservation and Processing Beijing China
- Key Laboratory of Vegetable Postharvest Processing Ministry of Agriculture and Rural Affairs Beijing China
| | - Yeting Sun
- Vegetable Research Center Beijing Academy of Agriculture and Forestry Sciences Beijing China
- Beijing Key Laboratory of Agricultural Products of Fruits and Vegetables Preservation and Processing Beijing China
- Key Laboratory of Vegetable Postharvest Processing Ministry of Agriculture and Rural Affairs Beijing China
| | - Yiran Cheng
- Vegetable Research Center Beijing Academy of Agriculture and Forestry Sciences Beijing China
- Beijing Key Laboratory of Agricultural Products of Fruits and Vegetables Preservation and Processing Beijing China
- Key Laboratory of Vegetable Postharvest Processing Ministry of Agriculture and Rural Affairs Beijing China
| | - Yue Ma
- Vegetable Research Center Beijing Academy of Agriculture and Forestry Sciences Beijing China
- Beijing Key Laboratory of Agricultural Products of Fruits and Vegetables Preservation and Processing Beijing China
- Key Laboratory of Vegetable Postharvest Processing Ministry of Agriculture and Rural Affairs Beijing China
| | - Xiaoyan Zhao
- Vegetable Research Center Beijing Academy of Agriculture and Forestry Sciences Beijing China
- Beijing Key Laboratory of Agricultural Products of Fruits and Vegetables Preservation and Processing Beijing China
- Key Laboratory of Vegetable Postharvest Processing Ministry of Agriculture and Rural Affairs Beijing China
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39
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Palomo I, Concha-Meyer A, Lutz M, Said M, Sáez B, Vásquez A, Fuentes E. Chemical Characterization and Antiplatelet Potential of Bioactive Extract from Tomato Pomace (Byproduct of Tomato Paste). Nutrients 2019; 11:nu11020456. [PMID: 30813256 PMCID: PMC6412684 DOI: 10.3390/nu11020456] [Citation(s) in RCA: 26] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/13/2019] [Revised: 02/08/2019] [Accepted: 02/15/2019] [Indexed: 11/16/2022] Open
Abstract
We examined the ability of tomato pomace extract (by-product) to affect platelet aggregation in healthy humans (clinical pilot study). In phase 1 the tolerance of participants (n = 15; 5 per dose level) ingesting tomato pomace extract across three dose levels (1, 2.5, and 10 g) was evaluated. Phase 2 was a single-blind, placebo-controlled, parallel design human (male, n = 99; 33 per group) pilot intervention trial investigating the acute and repeated dose effects (5 days) of different doses of tomato pomace extract (1 g, 2.5 g or placebo) on platelet aggregation ex vivo. Various flavonoids (coumaric acid, floridzin, floretin, procyanidin B₂, luteolin-7-O-glucoside, kaempferol, and quercitin) and nucleosides (adenosine, inosine, and guanosine) were identified in the tomato pomace extract. The clinical study showed that the daily consumption of 1 g of aqueous extract of tomato pomace for 5 days exerted an inhibitory activity on platelet aggregation.
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Affiliation(s)
- Ivan Palomo
- Thematic Task Force on Healthy Aging, CUECH Research Network, Universidad de Talca, Talca 3460000, Chile.
- Interdisciplinary Center on Aging, Thrombosis Research Center, Department of Clinical Biochemistry and Immunohematology, Faculty of Health Sciences, Universidad de Talca, Talca 3460000, Chile.
- Centro de Estudios en Alimentos Procesados (CEAP), CONCIYT, Gore Maule, Talca 3460000, Chile.
| | - Anibal Concha-Meyer
- Centro de Estudios en Alimentos Procesados (CEAP), CONCIYT, Gore Maule, Talca 3460000, Chile.
- Faculty of Agricultural Sciences, Universidad de Talca, Talca 3460000, Chile.
| | - Mariane Lutz
- Thematic Task Force on Healthy Aging, CUECH Research Network, Universidad de Talca, Talca 3460000, Chile.
- Interdisciplinary Center for Health Studies, CIESAL, Faculty of Medicine, Universidad de Valparaíso, Angamos 655, Reñaca, Viña del Mar 2650000, Chile.
| | - Macarena Said
- Centro de Estudios en Alimentos Procesados (CEAP), CONCIYT, Gore Maule, Talca 3460000, Chile.
| | - Bárbara Sáez
- Centro de Estudios en Alimentos Procesados (CEAP), CONCIYT, Gore Maule, Talca 3460000, Chile.
| | - Adriana Vásquez
- Faculty of Health Sciences, School of Nursing, Universidad de Talca, Talca 3460000, Chile.
| | - Eduardo Fuentes
- Thematic Task Force on Healthy Aging, CUECH Research Network, Universidad de Talca, Talca 3460000, Chile.
- Interdisciplinary Center on Aging, Thrombosis Research Center, Department of Clinical Biochemistry and Immunohematology, Faculty of Health Sciences, Universidad de Talca, Talca 3460000, Chile.
- Centro de Estudios en Alimentos Procesados (CEAP), CONCIYT, Gore Maule, Talca 3460000, Chile.
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40
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Fermoso FG, Serrano A, Alonso-Fariñas B, Fernández-Bolaños J, Borja R, Rodríguez-Gutiérrez G. Valuable Compound Extraction, Anaerobic Digestion, and Composting: A Leading Biorefinery Approach for Agricultural Wastes. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:8451-8468. [PMID: 30010339 DOI: 10.1021/acs.jafc.8b02667] [Citation(s) in RCA: 27] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
In a society where the environmental conscience is gaining attention, it is necessary to evaluate the potential valorization options for agricultural biomass to create a change in the perception of the waste agricultural biomass from waste to resource. In that sense, the biorefinery approach has been proposed as the roadway to increase profit of the agricultural sector and, at the same time, ensure environmental sustainability. The biorefinery approach integrates biomass conversion processes to produce fuels, power, and chemicals from biomass. The present review is focused on the extraction of value-added compounds, anaerobic digestion, and composting of agricultural waste as the biorefinery approach. This biorefinery approach is, nevertheless, seen as a less innovative configuration compared to other biorefinery configurations, such as bioethanol production or white biotechnology. However, any of these processes has been widely proposed as a single operation unit for agricultural waste valorization, and a thoughtful review on possible single or joint application has not been available in the literature up to now. The aim is to review the previous and current literature about the potential valorization of agricultural waste biomass, focusing on valuable compound extraction, anaerobic digestion, and composting of agricultural waste, whether they are not, partially, or fully integrated.
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Affiliation(s)
- Fernando G Fermoso
- Instituto de Grasa , Spanish National Research Council (CSIC) , Campus Universitario Pablo de Olavide, Edificio 46, Carretera de Utrera, km. 1 , 41013 Seville , Spain
| | - Antonio Serrano
- Instituto de Grasa , Spanish National Research Council (CSIC) , Campus Universitario Pablo de Olavide, Edificio 46, Carretera de Utrera, km. 1 , 41013 Seville , Spain
- School of Civil Engineering , The University of Queensland , Advanced Engineering Building 49, St Lucia , Queensland 4072 , Australia
| | - Bernabé Alonso-Fariñas
- Department of Chemical and Environmental Engineering, Higher Technical School of Engineering , University of Seville , Camino de los Descubrimientos, s/n , 41092 Seville , Spain
| | - Juan Fernández-Bolaños
- Instituto de Grasa , Spanish National Research Council (CSIC) , Campus Universitario Pablo de Olavide, Edificio 46, Carretera de Utrera, km. 1 , 41013 Seville , Spain
| | - Rafael Borja
- Instituto de Grasa , Spanish National Research Council (CSIC) , Campus Universitario Pablo de Olavide, Edificio 46, Carretera de Utrera, km. 1 , 41013 Seville , Spain
| | - Guillermo Rodríguez-Gutiérrez
- Instituto de Grasa , Spanish National Research Council (CSIC) , Campus Universitario Pablo de Olavide, Edificio 46, Carretera de Utrera, km. 1 , 41013 Seville , Spain
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41
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Characterization of the key aroma compounds in tomato pastes as affected by hot and cold break process. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2018. [DOI: 10.1007/s11694-018-9863-8] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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42
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Jeż M, Wiczkowski W, Zielińska D, Białobrzewski I, Błaszczak W. The impact of high pressure processing on the phenolic profile, hydrophilic antioxidant and reducing capacity of purée obtained from commercial tomato varieties. Food Chem 2018; 261:201-209. [PMID: 29739583 DOI: 10.1016/j.foodchem.2018.04.060] [Citation(s) in RCA: 27] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/12/2018] [Revised: 04/17/2018] [Accepted: 04/17/2018] [Indexed: 11/16/2022]
Abstract
The effect of high hydrostatic pressure (HHP) (450-550-650 MPa/5-10-15 min) on polyphenols profile of purée obtained from commercial tomato varieties (Maliniak, Cerise, Black Prince and Lima) was investigated. Individual polyphenols, total phenolic index (TPI) were quantified using a mass spectrometer (HPLC-MS/MS). Photochemiluminescence (PCLACW), cyclic voltammetry (CV) and ferric reducing antioxidant power (FRAP) assays were used to determine the antioxidant capacity of the hydrophilic extract. The results demonstrated that at certain processing conditions, HHP may enhance or decrease the nutritional quality of tomato purée. However, the tomato variety was a key factor influencing the polyphenols profile and the antioxidant capacity. A significant positive correlation was found among TPI, FRAP or CV parameters and the concentration of caffeic, ferulic, sinapic and p-coumaric acids, and epicatechin. On the other hand, significant positive correlation was observed among antioxidant capacity (PCLACW), TPC, rutin and naringenin concentration as well as chlorogenic and isochlorogenic acids.
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Affiliation(s)
- Maja Jeż
- Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, Tuwima 10, 10-748 Olsztyn, Poland.
| | - Wiesław Wiczkowski
- Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, Tuwima 10, 10-748 Olsztyn, Poland.
| | - Danuta Zielińska
- Department of Chemistry, University of Warmia and Mazury in Olsztyn, Plac Lodzki 4, 10-727 Olsztyn, Poland.
| | - Ireneusz Białobrzewski
- Department of Systems Engineering, University of Warmia and Mazury in Olsztyn, Heweliusza 14, 10-718 Olsztyn, Poland.
| | - Wioletta Błaszczak
- Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, Tuwima 10, 10-748 Olsztyn, Poland.
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Wei Y, Liu D, Zheng Y, Hao C, Li H, Ouyang W. Neuroprotective Effects of Kinetin Against Glutamate-Induced Oxidative Cytotoxicity in HT22 Cells: Involvement of Nrf2 and Heme Oxygenase-1. Neurotox Res 2017; 33:725-737. [PMID: 28900849 DOI: 10.1007/s12640-017-9811-0] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2017] [Revised: 08/01/2017] [Accepted: 08/31/2017] [Indexed: 11/25/2022]
Abstract
Oxidative stress is considered as one of key factors related to Alzheimer's disease (AD), while kinetin (KT) has been reported to exert anti-oxidative activities as well as neuroprotective effects both in vivo and in vitro. Thus, in this study, the neuroprotective effects of KT against glutamate-induced oxidative toxicity in HT22 cells were investigated. To evaluate the anti-oxidative capabilities of KT itself, several anti-oxidative assays in vitro were conducted. To evaluate the neuroprotective effects of KT, the levels of intracellular reactive oxygen species (ROS) and calcium influx, mitochondrial membrane potential (MMP), and cell death were measured by flow cytometry. Nuclear translocation of apoptosis inducing factor (AIF) and content of intracellular ATP were also determined. In addition, the phosphorylation levels of apoptosis signal-regulating kinase 1 (ASK-1), c-Jun N-terminal kinase (JNK), and p38 mitogen-activated protein kinases (p38) were evaluated as well. Besides, nuclear translocation of nuclear factor-E2-related factor 2 (Nrf2) and the expression of heme oxygenase-1 (HO-1) were also examined to reveal underlying mechanisms. Results showed that KT rescued cell death, and suppressed the accumulation of intracellular ROS and the increase of intracellular calcium influx. In addition, KT maintained normal function of mitochondria and inhibited the phosphorylation of ASK-1, JNK, and p38. KT also promoted nuclear translocation of Nrf2 and enhanced the expression of HO-1 both at protein and mRNA level. Importantly, blockage of Nrf2 almost completely abolished the neuroprotective effects of KT, while blockage of HO-1 expression partly neutralized its neuroprotective effects. Our results indicated that KT can protect HT22 cells from glutamate-induced cell death by activating Nrf2 pathway and inducing expression of HO-1, suggesting KT might be a drug candidate for treatment of AD and other neurodegenerative disorders related to oxidative stress.
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Affiliation(s)
- Yunpeng Wei
- College of Veterinary Medicine, Physiology, Basic Veterinary Medicine and Cell Biology, Northwest A&F University, 22 Xinong Road, Yangling, Shaanxi, 712100, China
| | - Dan Liu
- College of Veterinary Medicine, Physiology, Basic Veterinary Medicine and Cell Biology, Northwest A&F University, 22 Xinong Road, Yangling, Shaanxi, 712100, China
| | - Yin Zheng
- College of Veterinary Medicine, Physiology, Basic Veterinary Medicine and Cell Biology, Northwest A&F University, 22 Xinong Road, Yangling, Shaanxi, 712100, China
| | - Chaoshuang Hao
- College of Veterinary Medicine, Physiology, Basic Veterinary Medicine and Cell Biology, Northwest A&F University, 22 Xinong Road, Yangling, Shaanxi, 712100, China
| | - Honglian Li
- College of Veterinary Medicine, Physiology, Basic Veterinary Medicine and Cell Biology, Northwest A&F University, 22 Xinong Road, Yangling, Shaanxi, 712100, China
| | - Wuqing Ouyang
- College of Veterinary Medicine, Physiology, Basic Veterinary Medicine and Cell Biology, Northwest A&F University, 22 Xinong Road, Yangling, Shaanxi, 712100, China.
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Liang T, Guan R, Wang Z, Shen H, Xia Q, Liu M. Comparison of anticancer activity and antioxidant activity between cyanidin-3-O-glucoside liposomes and cyanidin-3-O-glucoside in Caco-2 cells in vitro. RSC Adv 2017. [DOI: 10.1039/c7ra06387c] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
Abstract
In this study, we compared the antioxidant activities of cyanidin-3-O-glucoside (C3G) and C3G liposomes.
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Affiliation(s)
- Tisong Liang
- Zhejiang Provincial Key Laboratory of Biometrology and Inspection and Quarantine
- China Jiliang University
- Hangzhou 310018
- China
| | - Rongfa Guan
- Zhejiang Provincial Key Laboratory of Biometrology and Inspection and Quarantine
- China Jiliang University
- Hangzhou 310018
- China
| | - Zhe Wang
- Zhejiang Provincial Key Laboratory of Biometrology and Inspection and Quarantine
- China Jiliang University
- Hangzhou 310018
- China
| | - Haitao Shen
- Zhejiang Provincial Center for Disease Control and Prevention
- Hangzhou 310051
- China
| | - Qile Xia
- Food Science Institute
- Zhejiang Academy of Agricultural Sciences
- Hangzhou 310021
- China
| | - Mingqi Liu
- Zhejiang Provincial Key Laboratory of Biometrology and Inspection and Quarantine
- China Jiliang University
- Hangzhou 310018
- China
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