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Stanius Ž, Dūdėnas M, Kaškonienė V, Stankevičius M, Skrzydlewska E, Drevinskas T, Ragažinskienė O, Obelevičius K, Maruška A. Analysis of the Leaves and Cones of Lithuanian Hops (Humulus lupulus L.) Varieties by Chromatographic and Spectrophotometric Methods. Molecules 2022; 27:molecules27092705. [PMID: 35566057 PMCID: PMC9105605 DOI: 10.3390/molecules27092705] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2022] [Revised: 04/12/2022] [Accepted: 04/19/2022] [Indexed: 02/01/2023] Open
Abstract
This work involves a comprehensive chemical composition analysis of leaf and cone samples of Lithuanian hop varieties. This study aimed to determine the chemometric properties of the leaves and cones of five Lithuanian hop varieties. Determined properties were the following: (a) xanthohumol content, (b) phenolic compounds, (c) flavonoids, (d) radical scavenging activity, and (e) the qualitative composition of volatile compounds. The total content of phenolic compounds in aqueous 75% methanolic extracts varied between 31.4–78.2 mg of rutin equivalents (RE)/g, and the concentration of flavonoids was between 11.0–23.3 mg RE/g. Radical scavenging activity varied between 34.4–87.2 mg RE/g. A QUENCHER analysis procedure showed 91.7–168.5 mg RE/g of the total phenolic compound content, 12.7–21.4 mg RE/g of flavonoids, and 48.4–121.0 mg RE/g of radical scavenging activity. ‘Fredos taurieji’ and ‘Fredos derlingieji’ varieties have shown maximum values of phenolic compounds and radical scavenging activity both in leaf and cone suspensions. These varieties accumulated a higher amount of xanthohumol in leaves. The concentration of xanthohumol in the samples varied between 0.0014–0.2136% of dry mass, with the highest concentration in the cones of ‘Kauno gražieji’. We identified 19 volatile compounds in leaves, and in cones, we identified 32. In both of them, α-humulene and β caryophyllene dominated. ‘Raudoniai’ leaves were exceptional in their aroma due to dominating compound nagina ketone (Kovats index 1306). The QUENCHER procedure has shown a great potential for the unextractable residue of hop raw material. Further investigation and valorization of different hop biomass components, not only cones, are essential.
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Affiliation(s)
- Žydrūnas Stanius
- Instrumental Analysis Open Access Centre, Faculty of Natural Sciences, Vytautas Magnus University, Vileikos St. 8, LT-44404 Kaunas, Lithuania; (Ž.S.); (M.D.); (V.K.); (M.S.); (T.D.)
| | - Mantas Dūdėnas
- Instrumental Analysis Open Access Centre, Faculty of Natural Sciences, Vytautas Magnus University, Vileikos St. 8, LT-44404 Kaunas, Lithuania; (Ž.S.); (M.D.); (V.K.); (M.S.); (T.D.)
| | - Vilma Kaškonienė
- Instrumental Analysis Open Access Centre, Faculty of Natural Sciences, Vytautas Magnus University, Vileikos St. 8, LT-44404 Kaunas, Lithuania; (Ž.S.); (M.D.); (V.K.); (M.S.); (T.D.)
| | - Mantas Stankevičius
- Instrumental Analysis Open Access Centre, Faculty of Natural Sciences, Vytautas Magnus University, Vileikos St. 8, LT-44404 Kaunas, Lithuania; (Ž.S.); (M.D.); (V.K.); (M.S.); (T.D.)
| | - Elżbieta Skrzydlewska
- Department of Analytical Chemistry, Medical University of Bialystok, Mickiewicza St. 2D, 15-222 Białystok, Poland;
| | - Tomas Drevinskas
- Instrumental Analysis Open Access Centre, Faculty of Natural Sciences, Vytautas Magnus University, Vileikos St. 8, LT-44404 Kaunas, Lithuania; (Ž.S.); (M.D.); (V.K.); (M.S.); (T.D.)
| | - Ona Ragažinskienė
- Sector of Medicinal Plants, Botanical Garden of Vytautas Magnus University, Ž. E. Žilibero St. 6, LT-46324 Kaunas, Lithuania; (O.R.); (K.O.)
| | - Kęstutis Obelevičius
- Sector of Medicinal Plants, Botanical Garden of Vytautas Magnus University, Ž. E. Žilibero St. 6, LT-46324 Kaunas, Lithuania; (O.R.); (K.O.)
| | - Audrius Maruška
- Instrumental Analysis Open Access Centre, Faculty of Natural Sciences, Vytautas Magnus University, Vileikos St. 8, LT-44404 Kaunas, Lithuania; (Ž.S.); (M.D.); (V.K.); (M.S.); (T.D.)
- Correspondence: ; Tel.: +370-37-327-907
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Tian W, Zheng Y, Wang W, Wang D, Tilley M, Zhang G, He Z, Li Y. A comprehensive review of wheat phytochemicals: From farm to fork and beyond. Compr Rev Food Sci Food Saf 2022; 21:2274-2308. [PMID: 35438252 DOI: 10.1111/1541-4337.12960] [Citation(s) in RCA: 16] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/26/2021] [Revised: 02/08/2022] [Accepted: 03/16/2022] [Indexed: 11/28/2022]
Abstract
The health benefits of whole wheat consumption can be partially attributed to wheat's phytochemicals, including phenolic acids, flavonoids, alkylresorcinols, carotenoids, phytosterols, tocopherols, and tocotrienols. It is of increasing interest to produce whole wheat products that are rich in bioactive phytochemicals. This review provides the fundamentals of the chemistry, extraction, and occurrence of wheat phytochemicals and includes critical discussion of several long-lasting issues: (1) the commonly used nomenclature on distribution of wheat phenolic acids, namely, soluble-free, soluble-conjugated, and insoluble-bound phenolic acids; (2) different extraction protocols for wheat phytochemicals; and (3) the chemistry and application of in vitro antioxidant assays. This review further discusses recent advances on the effects of genotypes, environments, field management, and processing techniques including ultrafine grinding, germination, fermentation, enzymatic treatments, thermal treatments, and food processing. These results need to be interpreted with care due to varied sample preparation protocols and limitations of in vitro assays. The bioaccessibility, bioavailability, metabolism, and potential health benefits of wheat phytochemicals are also reviewed. This comprehensive and critical review will benefit scientific researchers in the field of bioactive compounds of cereal grains and also those in the cereal food industry to produce high-quality functional foods.
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Affiliation(s)
- Wenfei Tian
- National Wheat Improvement Centre, Institute of Crop Sciences, Chinese Academy of Agricultural Sciences, Beijing, China.,Department of Grain Science and Industry, Kansas State University, Manhattan, Kansas, USA.,International Maize and Wheat Improvement Centre (CIMMYT) China Office, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Yi Zheng
- Department of Grain Science and Industry, Kansas State University, Manhattan, Kansas, USA
| | - Weiqun Wang
- Department of Food, Nutrition, Dietetics and Health, Kansas State University, Manhattan, Kansas, USA
| | - Donghai Wang
- Department of Biological and Agricultural Engineering, Kansas State University, Manhattan, Kansas, USA
| | - Michael Tilley
- USDA, Agricultural Research Service, Center for Grain and Animal Health Research, Manhattan, Kansas, USA
| | - Guorong Zhang
- Agricultural Research Center-Hays, Kansas State University, Hays, Kansas, USA
| | - Zhonghu He
- National Wheat Improvement Centre, Institute of Crop Sciences, Chinese Academy of Agricultural Sciences, Beijing, China.,International Maize and Wheat Improvement Centre (CIMMYT) China Office, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Yonghui Li
- Department of Grain Science and Industry, Kansas State University, Manhattan, Kansas, USA
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Recovery of Bioactive Compounds from Strawberry ( Fragaria × ananassa) Pomace by Conventional and Pressurized Liquid Extraction and Assessment Their Bioactivity in Human Cell Cultures. Foods 2021; 10:foods10081780. [PMID: 34441558 PMCID: PMC8392826 DOI: 10.3390/foods10081780] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2021] [Revised: 07/15/2021] [Accepted: 07/29/2021] [Indexed: 01/08/2023] Open
Abstract
Pressing strawberries for juice generates large amounts of pomace, containing valuable nutrients and therefore requiring more systematic studies for their valorization. This study compared conventional solid-liquid (SLE) and pressurized liquid (PLE) extractions with ethanol (EtOH) and H2O for the recovery of bioactive compounds from strawberry pomace. The composition and bioactivities of the products obtained were evaluated. Among 15 identified compounds, quercetin-3-glucuronide, kaempferol-3-glucuronide, tiliroside, ellagic, malic, succinic, citric and p-coumaric acids were the most abundant constituents in strawberry pomace extracts. SLE-EtOH and PLE-H2O extracts possessed strong antioxidant capacity in DPPH• and ABTS•+ scavenging and oxygen radical absorbance capacity (ORAC) assays. Cytotoxicity, antiproliferative and cellular antioxidant activities in human cells of PLE-EtOH and PLE-H2O extracts were also evaluated. PLE-EtOH and PLE-H2O extracts possessed strong antioxidant activity, protecting Caco-2 cells upon stress stimuli, while PLE-EtOH extract showed higher antiproliferative activity with no cytotoxicity associated. In general, the results obtained revealed that properly selected biorefining schemes enable obtaining from strawberry pomace high nutritional value functional ingredients for foods and nutraceuticals.
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Xu J, Li Y, Zhao Y, Wang D, Wang W. Influence of antioxidant dietary fiber on dough properties and bread qualities: A review. J Funct Foods 2021. [DOI: 10.1016/j.jff.2021.104434] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022] Open
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Macavilca EA, Condezo-Hoyos L. Assessment of total antioxidant capacity of altiplano colored quinoa (Chenopodium quinoa willd) by visible and near-infrared diffuse reflectance spectroscopy and chemometrics. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.110182] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Čukelj Mustač N, Novotni D, Habuš M, Drakula S, Nanjara L, Voučko B, Benković M, Ćurić D. Storage stability, micronisation, and application of nutrient-dense fraction of proso millet bran in gluten-free bread. J Cereal Sci 2020. [DOI: 10.1016/j.jcs.2019.102864] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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Deroover L, Tie Y, Verspreet J, Courtin CM, Verbeke K. Modifying wheat bran to improve its health benefits. Crit Rev Food Sci Nutr 2019; 60:1104-1122. [PMID: 30632785 DOI: 10.1080/10408398.2018.1558394] [Citation(s) in RCA: 36] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
Consumption of wheat bran (WB) has been associated with improved gastrointestinal health and a reduced risk for colorectal cancer, cardiovascular diseases and metabolic disorders. These benefits are likely mediated by a combination of mechanisms, including colonic fermentation of the WB fiber, fecal bulking and the prevention of oxidative damage due to its antioxidant capacities. The relative importance of those mechanisms is not known and may differ for each health effect. WB has been modified by reducing particle size, heat treatment or modifying tissue composition to improve its technological properties and facilitate bread making processes. However, the impact of those modifications on human health has not been fully elucidated. Some modifications reinforce whereas others attenuate the health effects of coarse WB. This review summarizes available WB modifications, the mechanisms by which WB induces health benefits, the impact of WB modifications thereon and the available evidence for these effects from in vitro and in vivo studies.
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Affiliation(s)
- Lise Deroover
- Translational Research in Gastrointestinal Disorders, KU Leuven, Leuven, Belgium
| | - Yaxin Tie
- Translational Research in Gastrointestinal Disorders, KU Leuven, Leuven, Belgium
| | - Joran Verspreet
- Laboratory of Food Chemistry and Biochemistry, KU Leuven, Leuven, Belgium
| | - Christophe M Courtin
- Laboratory of Food Chemistry and Biochemistry, KU Leuven, Leuven, Belgium.,Leuven Food Science and Nutrition Research Centre, KU Leuven, Leuven, Belgium
| | - Kristin Verbeke
- Translational Research in Gastrointestinal Disorders, KU Leuven, Leuven, Belgium.,Leuven Food Science and Nutrition Research Centre, KU Leuven, Leuven, Belgium
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