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Liang J, Li H, Han M, Gao Z. Polysaccharide-polyphenol interactions: a comprehensive review from food processing to digestion and metabolism. Crit Rev Food Sci Nutr 2024:1-17. [PMID: 38965668 DOI: 10.1080/10408398.2024.2368055] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 07/06/2024]
Abstract
Most studies on the beneficial effects of polyphenols on human health have focused on polyphenols extracted using aqueous organic solvents, ignoring the fact that a portion of polyphenols form complexes with polysaccharides. Polysaccharides and polyphenols are interrelated, and their interactions affect the physicochemical property, quality, and nutritional value of foods. In this review, the distribution of bound polyphenols in major food sources is summarized. The effect of food processing on the interaction between polyphenols and cell wall polysaccharides (CWP) is discussed in detail. We also focus on the digestion, absorption, and metabolic behavior of polysaccharide-polyphenol complexes. Different food processing techniques affect the interaction between CWP and polyphenols by altering their structure, solubility, and strength of interactions. The interaction influences the free concentration and extractability of polyphenols in food and modulates their bioaccessibility in the gastrointestinal tract, leading to their major release in the colon. Metabolism of polyphenols by gut microbes significantly enhances the bioavailability of polyphenols. The metabolic pathway and product formation rate of polyphenols and the fermentation characteristics of polysaccharides are affected by the interaction. Furthermore, the interaction exhibits synergistic or antagonistic effects on the stability, solubility, antioxidant and functional activities of polyphenols. In summary, understanding the interactions between polysaccharides and polyphenols and their changes in food processing is of great significance for a comprehensive understanding of the health benefits of polyphenols and the optimization of food processing technology.
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Affiliation(s)
- Jingjing Liang
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, China
| | - Hongcai Li
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, China
| | - Mengzhen Han
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, China
| | - Zhenpeng Gao
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, China
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2
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Fernandes Almeida R, Ferreira Moreno I, Paula Oliveira Machado A, Angela A Meireles M, Karla Figueira da Silva L, Augusto Caldas Batista E. Araticum (Annona crassiflora Mart.): A critical review for the food industry. Food Res Int 2024; 184:114241. [PMID: 38609221 DOI: 10.1016/j.foodres.2024.114241] [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: 11/29/2023] [Revised: 03/11/2024] [Accepted: 03/13/2024] [Indexed: 04/14/2024]
Abstract
This review aimed to critically and comparatively analyze the physicochemical, proximate, nutritional, phytochemical composition, and bioactivities of araticum (Annona crassiflora Mart.) (AAc), a fruit from the Brazilian Cerrado. Additionally, the potential applications of this fruit in the food industry were reviewed. Data and information were collected from the Scopus, Web of Science, and Google Scholar databases. AAc, a fruit mainly studied in the Brazilian regions of Minas Gerais and Goiás, has well-documented physicochemical, proximate, and nutritional characteristics. It is rich in fiber, sugars, vitamins A and C, minerals, and oil, making it attractive to the food industry. However, there are research gaps, such as the impact of climatic conditions on the AAc chemical composition. Additional studies are needed, especially for the peel and seeds, and investigations of pre-treatments effect on the chemical composition are recommended. The application of AAc in food products is mainly limited to pulp, but there is potential for using peels and seeds. AAc is a rich source of phytochemical compounds with various biological properties, such as antioxidants, hepatoprotective, and antimicrobial activities. Future studies should explore other phytochemicals present in the fruit beyond phenolic compounds. The consumption of AAc can contribute to combating food insecurity malnutrition, and promoting the conservation of the Brazilian Cerrado.
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Affiliation(s)
- Rafael Fernandes Almeida
- Departamento de Engenharia e Tecnologia de Alimentos, Faculdade de Engenharia de Alimentos, Universidade Estadual de Campinas, 13083-862 Campinas, SP, Brazil
| | - Isabela Ferreira Moreno
- Departamento de Engenharia e Tecnologia de Alimentos, Faculdade de Engenharia de Alimentos, Universidade Estadual de Campinas, 13083-862 Campinas, SP, Brazil
| | - Ana Paula Oliveira Machado
- Departamento de Engenharia de Alimentos, Instituto Federal de Educação, Ciência e Tecnologia da Bahia, 47808-006 Barreiras, BA, Brazil
| | - Maria Angela A Meireles
- Departamento de Engenharia e Tecnologia de Alimentos, Faculdade de Engenharia de Alimentos, Universidade Estadual de Campinas, 13083-862 Campinas, SP, Brazil
| | - Lilian Karla Figueira da Silva
- Departamento de Engenharia de Alimentos, Instituto Federal de Educação, Ciência e Tecnologia da Bahia, 47808-006 Barreiras, BA, Brazil
| | - Eduardo Augusto Caldas Batista
- Departamento de Engenharia e Tecnologia de Alimentos, Faculdade de Engenharia de Alimentos, Universidade Estadual de Campinas, 13083-862 Campinas, SP, Brazil.
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3
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Hurkul MM, Cetinkaya A, Kaya SI, Yayla S, Ozkan SA. Investigation of Health Effects of Major Phenolic Compounds in Foods: Extraction Processes, Analytical Approaches and Applications. Crit Rev Anal Chem 2024:1-35. [PMID: 38650305 DOI: 10.1080/10408347.2024.2336981] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/25/2024]
Abstract
The escalating costs of healthcare services and a growing awareness of personal health responsibilities have led individuals to explore natural methods alongside conventional medicines for health improvement and disease prevention. The aging global population is experiencing increased health needs, notably related to conditions like diabetes, heart disease, and hypertension. Lifestyle-related diseases, poor dietary habits, and sedentary lifestyles underscore the importance of foods containing nutrients that can aid in preventing and managing these diseases. Phenolic compounds, a fundamental group of phytochemicals, are prominent in the chemical diversity of the natural world and are abundant in functional foods. Widely distributed in various plant parts, these compounds exhibit important functional and sensory properties, including color, taste, and aroma. Their diverse functionalities, particularly antioxidant activity, play a crucial role in mitigating cellular oxidative stress, potentially reducing damage associated with serious health issues such as cardiovascular disease, neurodegenerative disea23ses, and cancer. Phenolic compounds exist in different forms, some combined with glycosides, impacting their biological effects and absorption. Approximately 8000 polyphenols isolated from plants offer significant potential for natural medicines and nutritional supplements. Therefore, their extraction process and selective and sensitive food determination are very important. This review focuses on the extraction processes, analytical methods, and health effects of major phenolic compounds in foods. The examination encompasses a comprehensive analysis of analytical approaches and their applications in elucidating the presence and impact of these compounds on human health.
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Affiliation(s)
- M Mesud Hurkul
- Department of Pharmaceutical Botany, Faculty of Pharmacy, Ankara University, Ankara, Turkey
| | - Ahmet Cetinkaya
- Department of Analytical Chemistry, Faculty of Pharmacy, Ankara University, Ankara, Turkey
| | - S Irem Kaya
- Department of Analytical Chemistry, Gulhane Faculty of Pharmacy, University of Health Sciences, Ankara, Turkey
| | - Seyda Yayla
- Department of Pharmaceutical Botany, Faculty of Pharmacy, Ankara University, Ankara, Turkey
- Graduate School of Health Sciences, Ankara University, Ankara, Turkey
| | - Sibel A Ozkan
- Department of Analytical Chemistry, Faculty of Pharmacy, Ankara University, Ankara, Turkey
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4
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Machado PG, Londero DS, Farias CAA, Pudenzi MA, Barcia MT, Ballus CA. Guabijú (Myrcianthes pungens): A comprehensive evaluation of anthocyanins and free, esterified, glycosylated, and insoluble phenolic compounds in its peel, pulp, and seeds. Food Chem 2024; 432:137296. [PMID: 37703671 DOI: 10.1016/j.foodchem.2023.137296] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2023] [Revised: 08/11/2023] [Accepted: 08/24/2023] [Indexed: 09/15/2023]
Abstract
Guabijú (Myrcianthes pungens) is a Brazilian native fruit from the Myrtaceae family, with few studies on the presence of phenolic compounds. Free, esterified, glycosylated, and insoluble phenolic compounds were studied for the first time in guabijú peel, pulp, and seed, by liquid chromatography coupled to mass spectrometry (LC-ESI-QTOF-MS/MS and LC-ESI-QqQ-MS/MS). Eighty-one phenolic compounds were tentatively identified in the three fractions, and eighteen were quantified using authentic standards. Furthermore, six anthocyanins were quantified in guabijú peel. Among the tentatively identified phenolic compounds, most belonged to the flavonols class. Major compounds quantified in the different fractions were ellagic and gallic acids, mainly in the hydrolyzed fractions. The peel presented the highest contents for most phenolic compounds, followed by the seed and pulp. This new data will add value to the fruit and facilitate the development of new products, as well as favoring and stimulating the consumption of the fruit.
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Affiliation(s)
- Patrícia Gotardo Machado
- Department of Food Science and Technology, Center of Rural Sciences, Federal University of Santa Maria (UFSM), 97105-900 Santa Maria, Brazil
| | - Danielle Santos Londero
- Health Sciences Center, Federal University of Santa Maria (UFSM), 97105-900 Santa Maria, Brazil
| | - Carla Andressa Almeida Farias
- Department of Food Science and Technology, Center of Rural Sciences, Federal University of Santa Maria (UFSM), 97105-900 Santa Maria, Brazil
| | | | - Milene Teixeira Barcia
- Department of Food Science and Technology, Center of Rural Sciences, Federal University of Santa Maria (UFSM), 97105-900 Santa Maria, Brazil
| | - Cristiano Augusto Ballus
- Department of Food Science and Technology, Center of Rural Sciences, Federal University of Santa Maria (UFSM), 97105-900 Santa Maria, Brazil.
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5
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Das S, Sultana KW, Mondal M, Chandra I, Ndhlala AR. Unveiling the Dual Nature of Heavy Metals: Stressors and Promoters of Phenolic Compound Biosynthesis in Basilicum polystachyon (L.) Moench In Vitro. PLANTS (BASEL, SWITZERLAND) 2023; 13:98. [PMID: 38202406 PMCID: PMC10780674 DOI: 10.3390/plants13010098] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/30/2023] [Revised: 12/25/2023] [Accepted: 12/26/2023] [Indexed: 01/12/2024]
Abstract
The global industrial revolution has led to a substantial rise in heavy metal levels in the environment, posing a serious threat to nature. Plants synthesize phenolic compounds under stressful conditions, which serve as protective agents against oxidative stress. Basilicum polystachyon (L.) Moench is an herbaceous plant of the Lamiaceae family. Some species within this family are recognized for their capacity to remediate sites contaminated with heavy metals. In this study, the effects of mercury (II) chloride and lead (II) nitrate on the in vitro propagation of B. polystachyon were investigated. Shoot tips from in vitro plantlets were cultured in Murashige and Skoog's (MS) media with heavy metals ranging from 1 to 200 µM to induce abiotic stress and enhance the accumulation of phenolic compounds. After three weeks, MS medium with 1 µM of lead (II) supported the highest shoot multiplication, and the maximum number of roots per explant was found in 100 µM of lead (II), whereas a higher concentration of heavy metals inhibited shoot multiplication and root development. The plantlets were hardened in a greenhouse with a 96% field survival rate. Flame atomic absorption spectroscopy (FAAS) was used to detect heavy metal contents in plant biomass. At both 200 µM and 50 µM concentrations, the greatest accumulation of mercury (II) was observed in the roots (16.94 ± 0.44 µg/g) and shoots (17.71 ± 0.66 µg/g), respectively. Similarly, lead (II) showed the highest accumulation in roots (17.10 ± 0.54 µg/g) and shoots (7.78 ± 0.26 µg/g) at 200 µM and 50 µM exposures, respectively. Reverse-phase high-performance liquid chromatography (RP-HPLC) identified and quantified various phenolic compounds in B. polystachyon leaves, including gallic acid, caffeic acid, vanillic acid, p-coumaric acid, ellagic acid, rosmarinic acid, and trans-cinnamic acid. These compounds were found in different forms, such as free, esterified, and glycosylated. Mercury (II)-exposed plants exhibited elevated levels of vanillic acid (1959.1 ± 3.66 µg/g DW), ellagic acid (213.55 ± 2.11 µg/g DW), and rosmarinic acid (187.72 ± 1.22 µg/g DW). Conversely, lead (II)-exposed plants accumulated higher levels of caffeic acid (42.53±0.61 µg/g DW) and p-coumaric acid (8.04 ± 0.31 µg/g DW). Trans-cinnamic acid was the predominant phenolic compound in control plants, with a concentration of 207.74 ± 1.45 µg/g DW. These results suggest that sublethal doses of heavy metals can act as abiotic elicitors, enhancing the production of phenolic compounds in B. polystachyon. The present work has the potential to open up new commercial opportunities in the pharmaceutical industry.
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Affiliation(s)
- Sumanta Das
- Department of Biotechnology, The University of Burdwan, Burdwan 713104, West Bengal, India; (K.W.S.); (M.M.)
| | - Kaniz Wahida Sultana
- Department of Biotechnology, The University of Burdwan, Burdwan 713104, West Bengal, India; (K.W.S.); (M.M.)
| | - Moupriya Mondal
- Department of Biotechnology, The University of Burdwan, Burdwan 713104, West Bengal, India; (K.W.S.); (M.M.)
| | - Indrani Chandra
- Department of Biotechnology, The University of Burdwan, Burdwan 713104, West Bengal, India; (K.W.S.); (M.M.)
| | - Ashwell R. Ndhlala
- Department of Plant Production, Soil Science and Agricultural Engineering, Green Biotechnologies Research Centre of Excellence, University of Limpopo, Private Bag X1106, Sovenga 0727, South Africa
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6
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Wang Z, Zhong T, Mei X, Chen X, Chen G, Rao S, Zheng X, Yang Z. Comparison of different drying technologies for brocade orange (Citrus sinensis) peels: Changes in color, phytochemical profile, volatile, and biological availability and activity of bioactive compounds. Food Chem 2023; 425:136539. [PMID: 37290238 DOI: 10.1016/j.foodchem.2023.136539] [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: 11/16/2022] [Revised: 05/13/2023] [Accepted: 06/02/2023] [Indexed: 06/10/2023]
Abstract
This study evaluated the effects of freeze drying (FD), heat pump drying (HPD), microwave drying (MD), and far-infrared drying (FID) on the quality of brocade orange peels (BOPs). Although the most attractive appearance, maximum levels of ascorbic acid (0.46 mg/g dry weight (DW)), carotenoids (total 16.34 μg/g DW), synephrine (15.58 mg/g DW), limonoids (total 4.60 mg/g DW), phenols (total 9142.80 μg/g DW), and antioxidant activity were observed in FD-BOPs, many aroma components in FD-BOPs were in the minimum levels. HPD-, and MD-BOPs depicted similar trends to FD-BOPs, but they contained the highest concentrations of limonene and β-myrcene. Phenols and ascorbic acid in MD-BOPs generally featured the highest levels of bioavailability, being to 15.99% and 63.94%, respectively. In comparison, FID was not beneficial for the preservation of bioactive compounds and volatile. Therefore, considering time and energy costs, HPD and particularly MD are more appropriate for the commercial production of dried BOPs.
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Affiliation(s)
- Zhirong Wang
- College of Food Science and Engineering, Yangzhou University, Yangzhou, Jiangsu 225127, PR China.
| | - Tao Zhong
- Sichuan Guojian Inspection Co., Ltd., Luzhou, Sichuan 646000, PR China
| | - Xiaofei Mei
- Chongqing Vocational Institute of Engineering, Jiangjin, Chongqing 402260, PR China
| | - Xuhui Chen
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, Gansu 730070, PR China
| | - Guangjing Chen
- College of Food and Pharmaceutical Engineering Institute, Guiyang University, Guiyang, Guizhou 550005, PR China
| | - Shengqi Rao
- College of Food Science and Engineering, Yangzhou University, Yangzhou, Jiangsu 225127, PR China
| | - Xiangfeng Zheng
- College of Food Science and Engineering, Yangzhou University, Yangzhou, Jiangsu 225127, PR China
| | - Zhenquan Yang
- College of Food Science and Engineering, Yangzhou University, Yangzhou, Jiangsu 225127, PR China.
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7
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Ferreira VC, Sganzerla WG, Barroso TLCT, Castro LEN, Colpini LMS, Forster-Carneiro T. Sustainable valorization of pitaya (Hylocereus spp.) peel in a semi-continuous high-pressure hydrothermal process to recover value-added products. Food Res Int 2023; 173:113332. [PMID: 37803643 DOI: 10.1016/j.foodres.2023.113332] [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: 04/28/2023] [Revised: 07/25/2023] [Accepted: 07/27/2023] [Indexed: 10/08/2023]
Abstract
This study evaluated the use of a semi-continuous high-pressure hydrothermal process for the recovery of value-added products from pitaya peel. The process was carried out at 15 MPa, a water flow rate of 2 mL/min, a solvent-to-feed ratio of 60 g water/g pitaya peel, and temperatures ranging from 40 to 210 °C. The results show that extraction temperatures (between 40 and 80 °C) promoted the recovery of betacyanin (1.52 mg/g), malic acid (25.6 mg/g), and citric acid (25.98 mg/g). The major phenolic compounds obtained were p-coumaric acid (144.63 ± 0.42 µg/g), protocatechuic acid (91.43 ± 0.32 µg/g), and piperonylic acid (74.2 ± 0.31 µg/g). The hydrolysis temperatures (between 150 and 210 °C) could produce sugars (18.09 mg/g). However, the hydrolysis process at temperatures above 180 °C generated Maillard reaction products, which increased the total phenolic compounds and antioxidant activity of the hydrolysates. Finally, the use of semi-continuous high-pressure hydrothermal process can be a sustainable and promising approach for the recovery of value-added compounds from pitaya peel, advocating a circular economy approach in the agri-food industry.
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Affiliation(s)
- Vanessa Cosme Ferreira
- School of Food Engineering (FEA), University of Campinas (UNICAMP), Campinas, SP, Brazil
| | | | | | | | | | - Tânia Forster-Carneiro
- School of Food Engineering (FEA), University of Campinas (UNICAMP), Campinas, SP, Brazil.
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8
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Arruda HS, Angolini CFF, Eberlin MN, Pastore GM, Marostica Junior MR. UHPLC-ESI-QTOF-MS/MS Profiling of Phytochemicals from Araticum Fruit ( Annona crassiflora Mart.) and Its Antioxidant Activity. Foods 2023; 12:3456. [PMID: 37761165 PMCID: PMC10528599 DOI: 10.3390/foods12183456] [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: 08/14/2023] [Revised: 09/09/2023] [Accepted: 09/14/2023] [Indexed: 09/29/2023] Open
Abstract
Araticum is a native species of the Brazilian Cerrado with a high potential for exploitation. Several studies have stated that araticum is a rich source of phytochemicals with multifaceted biological actions. However, little information is available regarding the characterization of phytochemicals found in the pulp of this fruit. In this context, this study aimed to carry out a comprehensive characterization of phytochemicals present in the araticum pulp using ultra-high-performance liquid chromatography coupled to a quadrupole time-of-flight mass spectrometer (UHPLC-ESI-QTOF-MS/MS). The antioxidant potential of araticum pulp was also evaluated. UHPLC-ESI-QTOF-MS/MS profiling of the phytochemicals allowed for the identification and annotation of 139 phytochemicals, including organic acids, jasmonates, iridoids, phenolic compounds, alkaloids, annonaceous acetogenins, fatty acid derivatives, and other compounds. Among them, 116 compounds have been found for the first time in araticum pulp. Phenolic compounds and their derivatives represented about 59% of the phytochemicals identified in the extract. Moreover, araticum pulp showed high total phenolic compound content and antioxidant activity. The majority of identified phytochemicals have been associated with key roles in the plant's defense mechanisms against biotic and abiotic stress factors in the Cerrado environment. Furthermore, many of these phytochemicals found in the araticum pulp are already widely recognized for their beneficial effects on human health. Our findings showed that the araticum fruit contains different classes of phytochemicals that exert various biological activities, both in the plant itself and in humans.
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Affiliation(s)
- Henrique Silvano Arruda
- Department of Food Science and Nutrition, School of Food Engineering, University of Campinas, Rua Monteiro Lobato 80, Campinas 13083-862, São Paulo, Brazil; (G.M.P.); (M.R.M.J.)
| | - Célio Fernando Figueiredo Angolini
- Institute of Chemistry, University of Campinas, Rua Josué de Castro s/n, Campinas 13083-970, São Paulo, Brazil; (C.F.F.A.); (M.N.E.)
- Center for Natural and Human Sciences, Federal University of ABC, Avenida dos Estados 5001, Santo André 09210-580, São Paulo, Brazil
| | - Marcos Nogueira Eberlin
- Institute of Chemistry, University of Campinas, Rua Josué de Castro s/n, Campinas 13083-970, São Paulo, Brazil; (C.F.F.A.); (M.N.E.)
- MackMass Laboratory for Mass Spectrometry, School of Engineering, PPGEMN & Mackenzie Institute of Research in Graphene and Nanotechnologies, Mackenzie Presbyterian University, Rua da Consolação 896, São Paulo 01302-907, São Paulo, Brazil
| | - Glaucia Maria Pastore
- Department of Food Science and Nutrition, School of Food Engineering, University of Campinas, Rua Monteiro Lobato 80, Campinas 13083-862, São Paulo, Brazil; (G.M.P.); (M.R.M.J.)
| | - Mario Roberto Marostica Junior
- Department of Food Science and Nutrition, School of Food Engineering, University of Campinas, Rua Monteiro Lobato 80, Campinas 13083-862, São Paulo, Brazil; (G.M.P.); (M.R.M.J.)
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Machado PG, Londero DS, Barcia MT, Ballus CA. Exploring Anthocyanin and Free and Bound Phenolic Compounds from Two Morphotypes of Araçá ( Psidium cattleianum Sabine) by LC-ESI-QqQ-MS/MS. Foods 2023; 12:3230. [PMID: 37685163 PMCID: PMC10486936 DOI: 10.3390/foods12173230] [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: 08/02/2023] [Revised: 08/25/2023] [Accepted: 08/26/2023] [Indexed: 09/10/2023] Open
Abstract
Araçá is a Brazilian native fruit belonging to the Myrtaceae family. Although some studies already prove its health benefits, it is still necessary to explore the phenolic compounds in all its parts separately. This study aimed to investigate the free, esterified, glycosylated, and insoluble phenolics in two morphotypes of araçá, red and yellow, evaluating peel, pulp, and seed separately, using liquid chromatography coupled to mass spectrometry (LC-ESI-QqQ-MS/MS). Fourteen phenolics and five anthocyanins were quantified in both morphotypes. The peels presented the highest contents, followed by the pulp and seeds. Red araçá stood out over the yellow one only in the phenolic fractions resulting from the peel, with the yellow araçá being superior in the phenolic fractions of the pulp and seed. The highest antioxidant capacities were detected for the pulp-esterified phenolics (498.3 µmol g-1) and peel-free phenolics (446.7 µmol g-1) of yellow araçá. Principal component analysis (PCA) indicated specific markers to differentiate the samples. All parts of the araçá proved to be a rich source of phenolic compounds, in different fractions, mainly in the peel. This information will be beneficial to stimulate the consumption of native fruits and their possible use in the development of new products.
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Affiliation(s)
- Patrícia Gotardo Machado
- Department of Food Science and Technology, Federal University of Santa Maria (UFSM), Santa Maria 97105-900, Brazil; (P.G.M.); (M.T.B.)
| | - Danielle Santos Londero
- Health Sciences Center, Federal University of Santa Maria (UFSM), Santa Maria 97105-900, Brazil;
| | - Milene Teixeira Barcia
- Department of Food Science and Technology, Federal University of Santa Maria (UFSM), Santa Maria 97105-900, Brazil; (P.G.M.); (M.T.B.)
| | - Cristiano Augusto Ballus
- Department of Food Science and Technology, Federal University of Santa Maria (UFSM), Santa Maria 97105-900, Brazil; (P.G.M.); (M.T.B.)
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10
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de Aguiar AC, Pereira GA, Ribeiro CSDC, Eberlin MN, Soares LP, Ruiz ALTG, Pastore GM, Martínez J. Capsicum chinense var. BRS Moema: chemical characterization by HPLC-ESI-MS/MS and antiproliferative screening. Food Funct 2023. [PMID: 37401347 DOI: 10.1039/d3fo01698f] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 07/05/2023]
Abstract
Capsiate and phenolics present in the free, esterified, glycosylated, and insoluble-bound forms of BRS Moema peppers were characterized and quantified using UHPLC-ESI-MS/MS. Additionally, the in vitro antiproliferative activity of BRS Moema extract was evaluated. The peppers showed considerable quantities of capsiate and phenolic compounds. Esterified phenolics were the main fraction, followed by the insoluble-bound fraction, indicating that relying solely on the extraction of soluble phenolics may underestimate the total phenolic content. Among the fourteen phenolics identified in extract fractions, gallic acid was the major constituent. Phenolic fractions displayed high antioxidant capacity by TEAC and ORAC assays. Nevertheless, the correlation between phenolic compounds and antioxidant activity suggested that other bioactive or phenolic compounds may contribute to the overall phenolic compounds and antioxidant capacity of the obtained fractions. Concerning the antiproliferative activity, the extract did not exhibit any effect on cell proliferation within the evaluated concentration range. These findings indicated that BRS Moema peppers can serve as a rich source of phenolic compounds. Therefore, fully utilizing them could bring advantages to the food and pharmaceutical industries, as well as to consumers and producers.
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Affiliation(s)
- Ana Carolina de Aguiar
- Centro de Ciências da Natureza, Universidade Federal de São Carlos (UFSCar), Rod. Lauri Simões de Barros, km 12 - SP 189, 18290-000, Buri, SP, Brazil.
| | - Gustavo Araujo Pereira
- Federal University of Pará (UFPA), R. Augusto Corrêa, 001, Guamá, 66075110, Belém, PA, Brazil
| | | | - Marcos Nogueira Eberlin
- MackMass Laboratory of Mass Spectrometry, School of Engineering- PPGEMN, Mackenzie Presbyterian University, São Paulo, SP 01302-907, Brazil
| | - Lana Pereira Soares
- LAFTEX, Faculty of Pharmaceutical Sciences, University of Campinas, 200 Candido Portinari Street, 13083-871, Campinas, SP, Brazil
| | - Ana Lucia Tasca Gois Ruiz
- LAFTEX, Faculty of Pharmaceutical Sciences, University of Campinas, 200 Candido Portinari Street, 13083-871, Campinas, SP, Brazil
| | - Glaucia Maria Pastore
- School of Food Engineering, University of Campinas, R. Monteiro Lobato 80, 13083-862, Campinas, SP, Brazil
| | - Julian Martínez
- School of Food Engineering, University of Campinas, R. Monteiro Lobato 80, 13083-862, Campinas, SP, Brazil
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11
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Arruda HS, Silva EK, Pastore GM, Marostica Junior MR. Non-Thermal Supercritical Carbon Dioxide Processing Retains the Quality Parameters and Improves the Kinetic Stability of an Araticum Beverage Enriched with Inulin-Type Dietary Fibers. Foods 2023; 12:2595. [PMID: 37444333 DOI: 10.3390/foods12132595] [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: 05/24/2023] [Revised: 06/27/2023] [Accepted: 07/02/2023] [Indexed: 07/15/2023] Open
Abstract
Fruit-based beverages have been considered excellent food vehicles for delivering prebiotics. However, the conventional thermal processes currently used to microbiologically and enzymatically stabilize these products may cause significant losses in their sensory, physicochemical, nutritional, and bioactive characteristics. Thus, in this study, we evaluate the effect of different levels of pressure (8, 15, and 21 MPa) and temperature (35 and 55 °C) on the characteristics of an inulin-enriched araticum beverage processed with non-thermal supercritical carbon dioxide (SC-CO2) technology. The temperature showed a significant effect on total soluble solids, pH, particle size distribution, and kinetic stability. In contrast, pressure affected only the particle size distribution. The interaction between pressure and temperature influenced the total soluble solids, pH, and particle size distribution. Color parameters, ζ-potential, and glucose and fructose contents were not modified after all SC-CO2 treatments. Moreover, the SC-CO2 treatments preserved the inulin molecular structure, thus maintaining its prebiotic functionality. Overall, the SC-CO2 treatment did not alter the sensory, nutritional, and functional quality of the beverage, while improving its physical stability during storage. Therefore, non-thermal SC-CO2 treatment can be an alternative to current conventional processes for stabilizing inulin-enriched fruit-based beverages.
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Affiliation(s)
- Henrique Silvano Arruda
- Department of Food Science and Nutrition, School of Food Engineering, University of Campinas, Monteiro Lobato Street 80, Campinas 13083-862, SP, Brazil
| | - Eric Keven Silva
- Department of Food Engineering and Technology, School of Food Engineering, University of Campinas, Monteiro Lobato Street 80, Campinas 13083-862, SP, Brazil
| | - Glaucia Maria Pastore
- Department of Food Science and Nutrition, School of Food Engineering, University of Campinas, Monteiro Lobato Street 80, Campinas 13083-862, SP, Brazil
| | - Mario Roberto Marostica Junior
- Department of Food Science and Nutrition, School of Food Engineering, University of Campinas, Monteiro Lobato Street 80, Campinas 13083-862, SP, Brazil
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12
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Vilas-Franquesa A, Casertano M, Tresserra-Rimbau A, Vallverdú-Queralt A, Torres-León C. Recent advances in bio-based extraction processes for the recovery of bound phenolics from agro-industrial by-products and their biological activity. Crit Rev Food Sci Nutr 2023:1-25. [PMID: 37366277 DOI: 10.1080/10408398.2023.2227261] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 06/28/2023]
Abstract
Usually found bound to other complex molecules (e.g., lignin, hemicellulose), phenolic compounds (PC) are widely present in agro-industrial by-products, and their extraction is challenging. In recent times, research is starting to highlight the bioactive roles played by bound phenolics (BPC) in human health. This review aims at providing a critical update on recent advances in green techniques for the recovery of BPC, focusing on enzymatic-assisted (EAE) and fermentation-assisted extraction (FAE) as well as in the combination of technologies, showing variable yield and features. The present review also summarizes the most recent biological activities attributed to BPC extracts until now. The higher antioxidant activity of BPC-compared to FPC-coupled with their affordable by-product source make them medicinally potent and economically viable, promoting their integral upcycling and generating new revenue streams, business, and employment opportunities. In addition, EAE and FAE can have a biotransformative effect on the PC itself or its moiety, leading to improved extraction outcomes. Moreover, recent research on BPC extracts has reported promising anti-cancer and anti-diabetic activity. Yet further research is needed to elucidate their biological mechanisms and exploit the true potential of their applications in terms of new food products or ingredient development for human consumption.
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Affiliation(s)
- Arnau Vilas-Franquesa
- Food Quality and Design Group, Department of Agrotechnology and Food Sciences, Wageningen University and Research Centre, Wageningen, The Netherlands
- Departament de Ciència Animal i dels Aliments, Universitat Autònoma de Barcelona, Bellaterra, Spain, Bellaterra, Spain
| | - Melania Casertano
- Food Quality and Design Group, Department of Agrotechnology and Food Sciences, Wageningen University and Research Centre, Wageningen, The Netherlands
| | - Anna Tresserra-Rimbau
- Nutrition, Food Science and Gastronomy Department, XIA, Institute of Nutrition and Food Safety (INSA-UB), School of Pharmacy and Food Sciences, University of Barcelona, Barcelona, Spain
| | - Anna Vallverdú-Queralt
- Nutrition, Food Science and Gastronomy Department, XIA, Institute of Nutrition and Food Safety (INSA-UB), School of Pharmacy and Food Sciences, University of Barcelona, Barcelona, Spain
| | - Cristian Torres-León
- Reaserch Center and Ethnobiological Garden (CIJE), Universidad Autonoma de Coahuila, Unidad Torreón, Viesca, Coahuila, Mexico
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Nordin NL, Sulaiman R, Bakar J, Noranizan MA. Comparison of Phenolic and Volatile Compounds in MD2 Pineapple Peel and Core. Foods 2023; 12:foods12112233. [PMID: 37297477 DOI: 10.3390/foods12112233] [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: 05/01/2023] [Revised: 05/29/2023] [Accepted: 05/30/2023] [Indexed: 06/12/2023] Open
Abstract
The peel and core discarded from the processing of MD2 pineapple have the potential to be valorized. This study evaluated the functional and volatile compounds in the extracts of MD pineapple peel and core (MD2-PPC). The total soluble solids, pH, titratable acidity, sweetness index, and astringency index were 9.34 °Brix, 4.00, 0.74%, 12.84, and 0.08, respectively, for the peel and 12.00 °Brix, 3.96, 0.32%, 37.66, and 0.03, respectively, for the core. The fat and protein contents of the peel and core were found to be significantly different (p < 0.05). The total phenolic (TPC) and flavonoid contents (TFC) were significantly higher in the peel. The peel also showed better antioxidant activity, with a half-maximal inhibitory concentration (IC50) of 0.63 mg/mL for DPPH free radical activity compared with the core. The TPC of different phenolic fractions from peel extract was highest in the glycosylated fraction, followed by the esterified, insoluble-bound, and free phenolic fractions. GC-MS analysis identified 38 compounds in the peel and 23 in the core. The primary volatile compounds were 2-furan carboxaldehyde, 5-(hydroxymethyl), and 2,3-dihydro-3,5-dihydroxy-6-methyl-4H-pyran-4-one (DDMP). The identification of phenolics and volatile compounds provides important insights into the valorization of (MD2-PPC) waste.
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Affiliation(s)
- Nur Liyana Nordin
- Laboratory of Halal Product Science, Halal Products Research Institute, Universiti Putra Malaysia, Putra Infoport, Serdang 43400, Selangor, Malaysia
| | - Rabiha Sulaiman
- Laboratory of Halal Product Science, Halal Products Research Institute, Universiti Putra Malaysia, Putra Infoport, Serdang 43400, Selangor, Malaysia
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia
| | - Jamilah Bakar
- Laboratory of Halal Product Science, Halal Products Research Institute, Universiti Putra Malaysia, Putra Infoport, Serdang 43400, Selangor, Malaysia
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia
| | - Mohd Adzahan Noranizan
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia
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Arruda HS, Borsoi FT, Andrade AC, Pastore GM, Marostica Junior MR. Scientific Advances in the Last Decade on the Recovery, Characterization, and Functionality of Bioactive Compounds from the Araticum Fruit ( Annona crassiflora Mart.). PLANTS (BASEL, SWITZERLAND) 2023; 12:1536. [PMID: 37050162 PMCID: PMC10097317 DOI: 10.3390/plants12071536] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 03/10/2023] [Revised: 03/29/2023] [Accepted: 03/31/2023] [Indexed: 06/19/2023]
Abstract
Araticum (Annona crassiflora Mart.) is a native and endemic species to Brazilian Cerrado whose fruits have high sensorial, nutritional, bioactive, and economic potential. Its use in local folk medicine, associated with recent scientific findings, has attracted growing interest from different industrial sectors. Therefore, understanding the scientific advances achieved so far and identifying gaps to be filled is essential to direct future studies and transform accumulated knowledge into innovative technologies and products. In this review, we summarize the phytochemical composition, bioactivities, and food products from araticum fruit that have been reported in the scientific literature over the past 10 years. The compiled data showed that araticum fruit parts contain a wide range of bioactive compounds, particularly phenolic compounds, alkaloids, annonaceous acetogenins, carotenoids, phytosterols, and tocols. These phytochemicals contribute to different biological activities verified in araticum fruit extracts/fractions, including antioxidant, anti-inflammatory, anti-Alzheimer, anticancer, antidiabetic, anti-obesity, antidyslipidemic, antinociceptive, hepatoprotective, healing of the cutaneous wound, antibacterial, and insecticide effects. Despite the promising findings, further studies-particularly toxicological (especially, with byproducts), pre-clinical, and clinical trials-must be conducted to confirm these biological effects in humans and assure the safety and well-being of consumers.
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Affiliation(s)
- Henrique Silvano Arruda
- Bioflavors and Bioactive Compounds Laboratory, Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas 13083-862, SP, Brazil; (F.T.B.); (A.C.A.)
- Nutrition and Metabolism Laboratory, Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas 13083-862, SP, Brazil
| | - Felipe Tecchio Borsoi
- Bioflavors and Bioactive Compounds Laboratory, Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas 13083-862, SP, Brazil; (F.T.B.); (A.C.A.)
| | - Amanda Cristina Andrade
- Bioflavors and Bioactive Compounds Laboratory, Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas 13083-862, SP, Brazil; (F.T.B.); (A.C.A.)
| | - Glaucia Maria Pastore
- Bioflavors and Bioactive Compounds Laboratory, Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas 13083-862, SP, Brazil; (F.T.B.); (A.C.A.)
| | - Mario Roberto Marostica Junior
- Nutrition and Metabolism Laboratory, Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas 13083-862, SP, Brazil
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15
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Chen C, Kim RH, Hwang KT, Kim J. Chemical compounds and bioactivities of the extracts from radish (Raphanus sativus) sprouts exposed to red and blue light-emitting diodes during cultivation. Eur Food Res Technol 2023. [DOI: 10.1007/s00217-023-04235-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/28/2023]
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16
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Evaluation of the total phenolic content, antioxidative capacity, and chemical fingerprint of Annona crassiflora Mart. Bioaccessible molecules. Food Res Int 2023; 165:112514. [PMID: 36869513 DOI: 10.1016/j.foodres.2023.112514] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2022] [Revised: 01/13/2023] [Accepted: 01/21/2023] [Indexed: 01/26/2023]
Abstract
Annona crassiflora Mart. (araticum) is an exotic fruit native to the Brazilian Cerrado that stands out for its phytochemical profile, especially for the presence of bioactive compounds. The health-related benefits promoted by these metabolites are widely explored. It is known that the biological activity of bioactive compounds is directly dependent on the availability of the molecules, and their bioaccessibility after the digestion process is one of the main limiting factors. The present study aimed to evaluate the bioaccessibility of bioactive compounds in some parts of araticum (peel, pulp and seeds) fruits obtained from different regions through the in vitro digestion process simulating the gastrointestinal tract. The total phenolic content ranged from 480.81 to 1007.62 for pulp; 837.53 to 1926.56 for peel; and 358.28 to 1186.07 for seeds (mg GAE.100 g-1 of sample). The highest antioxidant activity was observed for the seeds by the DPPH method, the peel by the ABTS method, and most of the peel, except for the Cordisburgo sample, by the FRAP method. Through the research of the chemical profile, it was possible to list up to 35 compounds, including the nutrients, in this identification attempt. It was observed that some compounds were listed only in natura samples (epicatechin and procyanidin) and others only for the bioaccessible fraction (quercetin-3-O-dipentoside), which is justified by the different gastrointestinal tract conditions. Thus, the present study elucidates that the food matrix will directly influence the bioaccessibility of bioactive compounds. In addition, it highlights the potential of unconventionally used or consumed parts that can be used as sources of substances with biological activities, increasing the sustainability by reducing waste.
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17
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Zhang X, Li M, Zhen L, Wang Y, Wang Y, Qin Y, Zhang Z, Zhao T, Cao J, Liu Y, Cheng G. Ultra-High Hydrostatic Pressure Pretreatment on White Que Zui Tea: Chemical Constituents, Antioxidant, Cytoprotective, and Anti-Inflammatory Activities. Foods 2023; 12:628. [PMID: 36766156 PMCID: PMC9914134 DOI: 10.3390/foods12030628] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/04/2022] [Revised: 01/14/2023] [Accepted: 01/30/2023] [Indexed: 02/05/2023] Open
Abstract
Herbal tea has numerous biological activities and exhibits broad benefits for human health. In China, the flower buds of Lyonia ovalifolia are traditionally processed as herbal tea, namely White Que Zui tea (WQT). This study was aimed to evaluate the effect of ultra-high hydrostatic pressure (UHHP) pretreatment on the chemical constituents and biological activities of free, esterified, and insoluble-bound phenolic fractions from WQT. A total of 327 chemical constituents were identified by a quasi-targeted metabolomics analysis. UHHP pretreatment extremely inhibited reactive oxygen species (ROS) production and cell apoptosis in H2O2-induced HepG2 cells, and it increased the activities of intracellular antioxidant enzymes (SOD and CAT) and GSH content in different phenolic fractions from WQT. In addition, after UHHP pretreatment, the anti-inflammatory effects of different phenolic fractions from WQT were improved by inhibiting the production of nitric oxide (NO) and pro-inflammatory cytokines (TNF-α, IL-6, and IL-1β) in LPS-induced RAW264.7 cells. Thus, the UHHP method might be a potential pretreatment strategy for improving the bioavailability of phytochemicals from natural plants.
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Affiliation(s)
- Xiaoyu Zhang
- The Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China
| | - Mengcheng Li
- The Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China
- Kunming Institute of Zoology, Chinese Academy of Sciences, Kunming 650000, China
| | - Li Zhen
- The Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China
| | - Yudan Wang
- The Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China
| | - Yifen Wang
- Kunming Institute of Zoology, Chinese Academy of Sciences, Kunming 650000, China
| | - Yuyue Qin
- The Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China
| | - Zhihong Zhang
- The Faculty of Food and Bioengineering, Jiangsu University, Zhenjiang 212013, China
| | - Tianrui Zhao
- The Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China
| | - Jianxin Cao
- The Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China
| | - Yaping Liu
- The Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China
| | - Guiguang Cheng
- The Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China
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18
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Shahidi F, Hossain A. Importance of Insoluble-Bound Phenolics to the Antioxidant Potential Is Dictated by Source Material. Antioxidants (Basel) 2023; 12:antiox12010203. [PMID: 36671065 PMCID: PMC9854999 DOI: 10.3390/antiox12010203] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/25/2022] [Revised: 01/11/2023] [Accepted: 01/13/2023] [Indexed: 01/19/2023] Open
Abstract
Insoluble-bound phenolics (IBPs) are extensively found in the cell wall and distributed in various tissues/organs of plants, mainly cereals, legumes, and pulses. In particular, IBPs are mainly distributed in the protective tissues, such as seed coat, pericarp, and hull, and are also available in nutritional tissues, including germ, epicotyl, hypocotyl radicle, and endosperm, among others. IBPs account for 20-60% of the total phenolics in food matrices and can exceed 70% in leaves, flowers, peels, pulps, seeds, and other counterparts of fruits and vegetables, and up to 99% in cereal brans. These phenolics are mostly covalently bound to various macromolecules such as hemicellulose, cellulose, structural protein, arabinoxylan, and pectin, which can be extracted by acid, alkali, or enzymatic hydrolysis along with various thermal and non-thermal treatments. IBPs obtained from various sources exhibited a wide range of biological activities, including antioxidant, anti-inflammatory, antihypertensive, anticancer, anti-obesity, and anti-diabetic properties. In this contribution, the chemistry, distribution, biological activities, metabolism, and extraction methods of IBPs, and how they are affected by various treatments, are summarized. In particular, the effect of thermal and non-thermal processing on the release of IBPs and their antioxidant potential is discussed.
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19
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Wang Z, Mei X, Chen X, Rao S, Ju T, Li J, Yang Z. Extraction and recovery of bioactive soluble phenolic compounds from brocade orange (Citrus sinensis) peels: Effect of different extraction methods thereon. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2022.114337] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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20
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Arruda HS, Araújo MVL, Marostica Junior MR. Underexploited Brazilian Cerrado fruits as sources of phenolic compounds for diseases management: A review. FOOD CHEMISTRY. MOLECULAR SCIENCES 2022; 5:100148. [PMID: 36439937 PMCID: PMC9694390 DOI: 10.1016/j.fochms.2022.100148] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/27/2022] [Revised: 11/04/2022] [Accepted: 11/19/2022] [Indexed: 04/18/2023]
Abstract
The Brazilian Cerrado is home to a large number of native and endemic species of enormous potential, among which we can highlight the cagaita, gabiroba, jatobá-do-cerrado, lobeira, and mangaba. In this review, we report the nutritional and phenolic composition, as well as bioactivities of these five Brazilian Cerrado fruits. The compiled data indicated that these fruits have high nutritional, functional, and economic potential and contribute to the daily intake of macro- and micronutrients, energy, and phenolic compounds by inhabitants of the Cerrado region. Phenolic-rich extracts obtained from these fruits have shown several bioactivities, including antioxidant, anti-inflammatory, antidyslipidemic, antidiabetic, analgesic, anticarcinogenic, hepatoprotective, gastrointestinal protective, and antimicrobial properties. Therefore, these fruits can be explored by the food industry as a raw material to develop food products of high value-added, such as functional foods, and can also be employed as plant sources to obtain bioactive compounds for food, cosmetic, and pharmaceutical purposes.
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Insights into the effects of extractable phenolic compounds and Maillard reaction products on the antioxidant activity of roasted wheat flours with different maturities. Food Chem X 2022; 17:100548. [PMID: 36845526 PMCID: PMC9943760 DOI: 10.1016/j.fochx.2022.100548] [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: 10/11/2022] [Revised: 12/14/2022] [Accepted: 12/15/2022] [Indexed: 12/23/2022] Open
Abstract
Experiments were performed to determine the effect of roasting whole wheat flours at 80 °C, 100 °C and 120 °C for 30 min on four forms of phenolics, Maillard reaction products (MRPs), and the DPPH scavenging activity (DSA) at 15, 30 and 45 days after flowering (15-DAF, 30-DAF, and 45-DAF). Roasting increased the phenolic content and antioxidant activity of the wheat flours, which were the dominant contributions to the formation of Maillard reaction products. The highest total phenolic content (TPC) and total phenolic DSA (TDSA) were determined in the DAF-15 flours at 120 °C/30 min. The DAF-15 flours exhibited the highest browning index and fluorescence of free intermediate compounds and advanced MRPs, suggesting that a substantial quantity of MRPs were formed. Four forms of phenolic compounds were detected with significantly different DSAs in the roasted wheat flours. The insoluble-bound phenolic compounds exhibited the highest DSA, followed by the glycosylated phenolic compounds.
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22
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Zhong J, Wang Y, Li C, Yu Q, Xie J, Dong R, Xie Y, Li B, Tian J, Chen Y. Natural variation on free, esterified, glycosylated and insoluble-bound phenolics of Rubus chingii Hu: Correlation between phenolic constituents and antioxidant activities. Food Res Int 2022; 162:112043. [DOI: 10.1016/j.foodres.2022.112043] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2022] [Revised: 09/18/2022] [Accepted: 10/10/2022] [Indexed: 11/29/2022]
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23
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Ajiboye AO, Shodehinde SA. Diet supplemented with boiled unripe plantain (Musa paradisiaca) exhibited antidiabetic potentials in streptozotocin-induced Wistar rats. J Food Biochem 2022; 46:e14431. [PMID: 36200727 DOI: 10.1111/jfbc.14431] [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: 05/14/2022] [Revised: 06/27/2022] [Accepted: 07/29/2022] [Indexed: 01/13/2023]
Abstract
The ameliorating effect and antidiabetic properties of diets augmented with boiled unripe plantain (20%-40%) in high fat fed/low dose of streptozotocin induced diabetic rats in comparison with the administration of acarbose were evaluated in this study using standard methods. High fat fed/low dose of streptozotocin (25 mg/kg body weight) was given to twenty-five male Wistar rats to induce diabetes leaving out 5 normal rats to serve as control. The animals were separated into five with six rats in each group and the experiment continued for 14 days. Investigations on the blood glucose concentration, enzymes (α-amylase, α-glucosidase, angiotensin I converting enzyme), thiobarbituric reaction substance (TBARS), High-density lipoprotein-cholesterol (HDL-c), and antioxidant status were determined. The findings revealed a rise in blood glucose level and the activities of α-amylase, α-glucosidase, angiotensin I converting enzyme, thiobarbituric reaction substance (TBARS) in untreated diabetic rats in group II while a reverse was observed in diabetic rats (Group IV and V) on exposure to diets augmented with boiled unripe plantain. The obtained overall results in diet treated groups are similar to that of acarbose treated groups. The untreated diabetic rats (Group II) exhibited contrary results of the biochemical assays. This finding showed that boiled unripe plantain can provide the therapeutic measures that needed to be further explored as possible future economic means of managing diabetes in developing nations. PRACTICAL APPLICATIONS: As diabetes has been implicated to disrupt various pathways involved in the metabolism of macromolecules, there are proposed adoptive methods of preventing them among which is the inhibition of starch hydrolyzing enzymes, increasing the enzymatic antioxidant status and prevention of lipid peroxidation, Plantain by-product which is known as an inexpensive food can be prepared to manage the condition of diabetes in patients. Our former in vitro findings have revealed the bioactive contents of unripe plantain product which has been further explored in vivo to experiment is nutritional benefits. The study therefore proposes that unripe plantains, when boiled, can provide the necessary natural therapeutic measures to be considered as a potential economic means of managing diabetes in underdeveloped countries.
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Affiliation(s)
- Adekunle O Ajiboye
- West Virginia University, Animal and Nutritional Sciences Davis College of Agriculture, Natural Resources & Design, Morgantown, West Virginia, USA.,Department of Biochemistry, Faculty of Science, Adekunle Ajasin University, Akungba Akoko, Ondo State, Nigeria
| | - Sidiqat A Shodehinde
- Department of Biochemistry, Faculty of Science, Adekunle Ajasin University, Akungba Akoko, Ondo State, Nigeria
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24
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The water insoluble fraction from red cabbage and black currant pomace reduces the formation of acrylamide, 5-hydroxymethylfurfural and reactive aldehydes in fried potato-based crisps. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114238] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/03/2022]
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25
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Xia C, Yang K, Zhu Y, Liu T, Chen J, Deng J, Zhu B, Shi Z, Xiang Z. Distribution of free and bound phenolic compounds, β-glucan, and araboxylan in fractions of milled hulless barley. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113935] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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26
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Wang Z, Yang B, Chen X, Huang P, Chen K, Ma Y, Agarry IE, Kan J. Optimization and comparison of nonconventional extraction techniques for soluble phenolic compounds from brocade orange (
Citrus sinensis
) peels. J Food Sci 2022; 87:4917-4929. [DOI: 10.1111/1750-3841.16356] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2022] [Revised: 08/18/2022] [Accepted: 09/23/2022] [Indexed: 11/28/2022]
Affiliation(s)
- Zhirong Wang
- College of Food Science Southwest University Beibei Chongqing PR China
- School of Food Science and Engineering Yangzhou University Yangzhou Jiangsu China
| | - Bing Yang
- College of Food Science and Technology Hebei Agricultural University Baoding Hebei PR China
| | - Xuhui Chen
- College of Food Science Southwest University Beibei Chongqing PR China
| | - Pimiao Huang
- College of Food Science Southwest University Beibei Chongqing PR China
| | - Kewei Chen
- College of Food Science Southwest University Beibei Chongqing PR China
- Laboratory of Quality & Safety Risk Assessment for Agro‐products on Storage and Preservation (Chongqing) Ministry of Agriculture Chongqing PR China
| | - Yuan Ma
- School of Food and Bioengineering Xihua University Chengdu PR China
| | | | - Jianquan Kan
- College of Food Science Southwest University Beibei Chongqing PR China
- Laboratory of Quality & Safety Risk Assessment for Agro‐products on Storage and Preservation (Chongqing) Ministry of Agriculture Chongqing PR China
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27
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Ramos ALCC, Mazzinghy ACDC, Correia VTDV, Nunes BV, Ribeiro LV, Silva VDM, Weichert RF, de Paula ACCFF, de Sousa IMN, Ferreira RMDSB, Batista-Santos P, de Araújo RLB, Melo JOF. An Integrative Approach to the Flavonoid Profile in Some Plants' Parts of the Annona Genus. PLANTS (BASEL, SWITZERLAND) 2022; 11:plants11212855. [PMID: 36365309 PMCID: PMC9656113 DOI: 10.3390/plants11212855] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/26/2022] [Revised: 10/15/2022] [Accepted: 10/21/2022] [Indexed: 05/03/2023]
Abstract
The Annonaceae family is widely distributed in subtropical and tropical regions. Several species of this family are known for their pharmacological and beneficial properties to human health, mainly attributed to flavonoids. The objective of this work was to carry out an integrative review in order to identify the main flavonoids found in some plant parts belonging to the Annona genus: araticum tree (Annona crassiflora Mart.), graviola tree (Annona muricata), atemoya tree (Annona cherimolia Mill × Annona squamosa L.), pinha tree (Annona squamosa), bananinha tree (Annona leptopetala), and marolinho tree (Annona coriacea). Only articles published between the years 2016 to 2021 that answered the guiding question were considered, in order to obtain recent data. Then, search strategies were designated for each database used: Science Direct, CAPES Periodicals, and Scielo. Most of the studies retrieved from the databases are related to fruits. The results showed that the number of flavonoids identified varies according to the analytical methodology used to identify and quantify the compounds. Quercetin was the most commonly found compound in all fruits of the Annona genus studied, and epicatechin, rutin, and kaempferol were also found to a lesser extent. The presence of these compounds in Annona makes the fruit promising, with potential applicability in the pharmaceutical and food industry.
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Affiliation(s)
- Ana Luiza Coeli Cruz Ramos
- Departmento de Alimentos, Faculdade de Farmácia, Campus Belo Horizonte, Universidade Federal de Minas Gerais, Belo Horizonte 31270-901, MG, Brazil
| | - Ana Carolina do Carmo Mazzinghy
- Departamento de Ciências Exatas e Biológicas, Campus Sete Lagoas, Universidade Federal de São João del-Rei, Sete Lagoas 36307-352, MG, Brazil
| | - Vinícius Tadeu da Veiga Correia
- Departmento de Alimentos, Faculdade de Farmácia, Campus Belo Horizonte, Universidade Federal de Minas Gerais, Belo Horizonte 31270-901, MG, Brazil
| | - Bruna Vieira Nunes
- Departmento de Alimentos, Faculdade de Farmácia, Campus Belo Horizonte, Universidade Federal de Minas Gerais, Belo Horizonte 31270-901, MG, Brazil
| | - Lucas Victor Ribeiro
- Departamento de Ciências Exatas e Biológicas, Campus Sete Lagoas, Universidade Federal de São João del-Rei, Sete Lagoas 36307-352, MG, Brazil
| | - Viviane Dias Medeiros Silva
- Departamento de Ciências Exatas e Biológicas, Campus Sete Lagoas, Universidade Federal de São João del-Rei, Sete Lagoas 36307-352, MG, Brazil
| | - Reginaldo Ferreira Weichert
- Departamento de Ciências Agrárias, Instituto Federal de Educação, Ciência e Tecnologia de Minas Gerais, Campus Bambuí, Bambui 38900-000, MG, Brazil
| | | | | | | | - Paula Batista-Santos
- LEAF-Instituto Superior de Agronomia, Universidade de Lisboa, 1649-004 Lisboa, Portugal
| | - Raquel Linhares Bello de Araújo
- Departmento de Alimentos, Faculdade de Farmácia, Campus Belo Horizonte, Universidade Federal de Minas Gerais, Belo Horizonte 31270-901, MG, Brazil
| | - Júlio Onésio Ferreira Melo
- Departamento de Ciências Exatas e Biológicas, Campus Sete Lagoas, Universidade Federal de São João del-Rei, Sete Lagoas 36307-352, MG, Brazil
- Correspondence:
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Xiang Z, Xia C, Feng S, Chen T, Zhou L, Liu L, Kong Q, Yang H, Ding C. Assessment of free and bound phenolics in the flowers and floral organs of two Camellia species flower and their antioxidant activities. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101905] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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29
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Use of pulp, peel, and seed of Annona crassiflora Mart. in elaborating extracts for fingerprint analysis using paper spray mass spectrometry. Food Res Int 2022; 160:111687. [DOI: 10.1016/j.foodres.2022.111687] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2022] [Revised: 07/09/2022] [Accepted: 07/12/2022] [Indexed: 11/21/2022]
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30
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Zheng X, Pan F, Zhao S, Zhao L, Yi J, Cai S. Phenolic characterization, antioxidant and α-glycosidase inhibitory activities of different fractions from Prinsepia utilis Royle seed shell using in vitro and in silico analyses. Eur Food Res Technol 2022. [DOI: 10.1007/s00217-022-04123-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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Free, Conjugated, and Bound Phenolics in Peel and Pulp from Four Wampee Varieties: Relationship between Phenolic Composition and Bio-Activities by Multivariate Analysis. Antioxidants (Basel) 2022; 11:antiox11091831. [PMID: 36139905 PMCID: PMC9495965 DOI: 10.3390/antiox11091831] [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: 07/21/2022] [Revised: 09/03/2022] [Accepted: 09/13/2022] [Indexed: 11/19/2022] Open
Abstract
Free, conjugated, and bound phenolic fractions of peel and pulp in four wampee varieties from South China were analyzed for their contents, composition, antioxidant capacities, and inhibitory activities against α-glucosidase. We found that there were significant differences in phenolic/flavonoid contents among diverse varieties and different parts (peel and pulp), and the contents were highest in the peel’s bound form. The results of UHPL-Q-Exactive HF-X and HPLC showed that chlorogenic acid, gentisic acid, and rutin were abundantly distributed over the three phenolic fractions in peel and pulp of all wampee samples, while isoquercitrin was the most abundant in the conjugated form of peel/pulp and myricetin had the richest content in the free form of peel/pulp. Wampee peel had stronger antioxidant capacities of ABTS+, DPPH, ·OH, and FRAP than the pulp, and the bound phenolic fraction of the peel/pulp had much higher antioxidant activities than FP and CP fractions. It is interesting that the same phenolic fraction of the wampee peel displayed roughly close IC50 values of α-glucosidase inhibition to those from the pulp samples. The relationship between individual phenolic and TPC/TFC/the bio-activities and the similarity among the free, conjugated, and bound phenolic fractions in peel and pulp samples were explored by using Pearson correlation analysis, principal component analysis, and hierarchical cluster analysis. This work provides a systematic and comprehensive comparison of the three phenolic fractions of diverse wampee varieties and different parts, and a rationale for applying phenolics from wampee fruits.
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Identification and Antioxidant Capacity of Free and Bound Phenolics in Six Varieties of Mulberry Seeds Using UPLC-ESI-QTOF-MS/MS. Antioxidants (Basel) 2022; 11:antiox11091764. [PMID: 36139838 PMCID: PMC9495565 DOI: 10.3390/antiox11091764] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/21/2022] [Revised: 08/01/2022] [Accepted: 08/07/2022] [Indexed: 11/17/2022] Open
Abstract
Mulberry seeds are a byproduct of juice processing and may be an important resource for its abundant compounds. In this study, we analyzed the qualitative composition of free and bound phenolics from six varieties of mulberry seeds using UPLC-ESI-QTOF-MS/MS. Free phenolics (FPs) and bound phenolics (BPs) were measured using the Folin–Ciocalteu method; antioxidant capacity was determined by measuring 2,2-diphenyl-1-picrylhydrazyl radical-scavenging activity, using the ferric reducing antioxidant power assay. A total of 28 free and 11 bound phenolics were extracted and identified, wherein five free phenolics were found in mulberry matrices for the first time. The six varieties of mulberry seeds exhibited higher content of FPs than BPs, and there was a correlation between the phenolic content and antioxidant capacity. Consequently, three varieties were selected for their high phenolic content and antioxidant capacity. This study might offer a theoretical basis for the utilization of mulberry seed.
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Lopes de Oliveira F, Yanka Portes Arruda T, Caldeira Morzelle M, Paula Aparecida Pereira A, Neves Casarotti S. Fruit by-products as potential prebiotics and promising functional ingredients to produce fermented milk. Food Res Int 2022; 161:111841. [DOI: 10.1016/j.foodres.2022.111841] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2021] [Revised: 08/18/2022] [Accepted: 08/21/2022] [Indexed: 11/04/2022]
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Wang X, He X, Sun C, Peng M, Zhang Q, Brennan CS, Guan W, Wang F, Zhang N. Extraction of bound phenolics from shiitake mushrooms (
Lentinus edodes
) by combined acid and base hydrolysis procedures and analysis of phenolic profiles and antioxidant capacities. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.16004] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Xueqing Wang
- Tianjin Key Laboratory of Food Biotechnology, College of Biotechnology and Food Sciences Tianjin University of Commerce Tianjin 300134 China
| | - Xingxing He
- Tianjin Key Laboratory of Food Biotechnology, College of Biotechnology and Food Sciences Tianjin University of Commerce Tianjin 300134 China
| | - Chaoren Sun
- Tianjin Key Laboratory of Food Biotechnology, College of Biotechnology and Food Sciences Tianjin University of Commerce Tianjin 300134 China
| | - Mengyun Peng
- Tianjin Key Laboratory of Food Biotechnology, College of Biotechnology and Food Sciences Tianjin University of Commerce Tianjin 300134 China
| | - Qianqian Zhang
- Tianjin Key Laboratory of Food Biotechnology, College of Biotechnology and Food Sciences Tianjin University of Commerce Tianjin 300134 China
| | | | - Wenqiang Guan
- Tianjin Key Laboratory of Food Biotechnology, College of Biotechnology and Food Sciences Tianjin University of Commerce Tianjin 300134 China
| | - Fengling Wang
- Tianjin Key Laboratory of Food Biotechnology, College of Biotechnology and Food Sciences Tianjin University of Commerce Tianjin 300134 China
| | - Na Zhang
- National Engineering Technology Research Center for Preservation of Agricultural Products Tianjin 300384 China
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35
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Yang Y, Li W, Xian W, Huang W, Yang R. Free and Bound Phenolic Profiles of Rosa roxburghii Tratt Leaves and Their Antioxidant and Inhibitory Effects on α-Glucosidase. Front Nutr 2022; 9:922496. [PMID: 35836591 PMCID: PMC9274239 DOI: 10.3389/fnut.2022.922496] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/18/2022] [Accepted: 06/03/2022] [Indexed: 12/02/2022] Open
Abstract
Rosa roxburghii Tratt (R. roxburghii) tea is a traditional Chinese beverage. This study aims to investigate and compare the phenolics in free and bound forms of two cultivars of R. roxburghii leaves, and their bioactivities. The total phenolic content of free and bound fractions was 72.71 and 17.75 mg GAE/g DW in Gui Nong No. 5 (GNN5) and 94.28 and 11.19 mg GAE/g DW in Seedless Cili (SC). A total of 37 phenolic compounds were characterized and quantified by UPLC-Q-Exactive Orbitrap/MS with ellagic acid, quercitrin, isoquercitrin, and quininic acid in free fraction, while gallic acid, ellagic acid, and hyperoside were main compounds in bound fraction. The free fraction with higher phenolic contents also showed excellent performances on antioxidant activities and α-glucosidase inhibitory potency than bound phenolics. Therefore, the results highlight that R. roxburghii leaves are a promising source enriched in phenolic constituents for functional beverages and nutritional foods.
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Affiliation(s)
- Yuzhe Yang
- Guangdong Provincial Key Laboratory of Food Quality and Safety, College of Food Science, South China Agricultural University, Guangzhou, China
| | - Wu Li
- School of Biotechnology and Health Sciences, Wuyi University, Jiangmen, China
| | - Wenyan Xian
- Guangdong Provincial Key Laboratory of Food Quality and Safety, College of Food Science, South China Agricultural University, Guangzhou, China
| | - Wei Huang
- Guangdong Provincial Key Laboratory of Food Quality and Safety, College of Food Science, South China Agricultural University, Guangzhou, China
- Guangdong Laboratory for Lingnan Modern Agriculture, Guangzhou, China
| | - Ruili Yang
- Guangdong Provincial Key Laboratory of Food Quality and Safety, College of Food Science, South China Agricultural University, Guangzhou, China
- Guangdong Laboratory for Lingnan Modern Agriculture, Guangzhou, China
- *Correspondence: Ruili Yang,
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36
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Yang J, Wang C, Li N, Wu L, Huang Z, Hu Z, Li X, Qu Z. Phytochemicals and anti-tyrosinase activities of Paeonia ostii leaves and roots. PLANT PHYSIOLOGY AND BIOCHEMISTRY : PPB 2022; 181:50-60. [PMID: 35429804 DOI: 10.1016/j.plaphy.2022.04.001] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/12/2022] [Revised: 03/24/2022] [Accepted: 04/01/2022] [Indexed: 06/14/2023]
Abstract
Tree peony (sect. Moutan) is a kind of Traditional Chinese Medicine and ornamental plant, which has been widely cultivated and utilized for thousands of years. To further study the active components of Paeonia ostii (Moutan, Fengdan), six fractions (soluble free (F), soluble esterification, soluble glycosylation, insoluble bound, insoluble esterification and insoluble glycosylation) were extracted from the leaves and roots by alkaline and acid treatment for the first time. Twenty-one typical compounds were identified and quantified by HPLC-MS. The results showed that total phenolic content (TPC) in peony roots (PR) and peony leaves (PL) were as high as 125.48 and 280.38 mg GAE·g-1 dw, which maximizes the extraction efficiency of phenolic compounds, especially leaves, compared with the conventional method. PR-F and PL-F had the highest TPC, antioxidant and anti-tyrosinase activities. Paeoniflorin was the main compounds in PL and PR. It and pentagalloylglucose (PGG) almost reached the anti-tyrosinase level of kojic acid, but they showed different inhibitory mechanisms by molecular docking. On the whole, PR-F, PL-F, PGG and paeoniflorin might be potential for skin whitening products.
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Affiliation(s)
- Jing Yang
- School of Chemical Engineering and Technology, North University of China, Taiyuan, Shanxi, 030051, China; Shanxi Jingxi Biotechnology Co., Ltd, Taiyuan, Shanxi, 030051, China.
| | - Chunyu Wang
- School of Chemical Engineering and Technology, North University of China, Taiyuan, Shanxi, 030051, China.
| | - Nana Li
- School of Chemical Engineering and Technology, North University of China, Taiyuan, Shanxi, 030051, China.
| | - Liyang Wu
- School of Chemical Engineering and Technology, North University of China, Taiyuan, Shanxi, 030051, China.
| | - Ziang Huang
- School of Chemical Engineering and Technology, North University of China, Taiyuan, Shanxi, 030051, China.
| | - Zhiyong Hu
- School of Chemical Engineering and Technology, North University of China, Taiyuan, Shanxi, 030051, China.
| | - Xiaojun Li
- School of Chemical Engineering and Technology, North University of China, Taiyuan, Shanxi, 030051, China.
| | - Zhican Qu
- Nanolattix Biotech Corporation, Shanxi, Taiyuan, 030006, China.
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37
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Wan F, Feng C, Luo K, Cui W, Xia Z, Cheng A. Effect of steam explosion on phenolics and antioxidant activity in plants: A review. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.04.003] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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38
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Urango ACM, Neves MIL, Meireles MAA, Silva EK. Whey Beverage Emulsified System as Carrying Matrix of Fennel Seed Extract Obtained by Supercritical CO2 Extraction: Impact of Thermosonication Processing and Addition of Prebiotic Fibers. Foods 2022; 11:foods11091332. [PMID: 35564055 PMCID: PMC9101487 DOI: 10.3390/foods11091332] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2022] [Revised: 04/22/2022] [Accepted: 04/25/2022] [Indexed: 02/04/2023] Open
Abstract
Whey beverages that were enriched with fructooligosaccharides (FOS) and xylooligosaccharides (XOS) were used for carrying Foeniculum vulgare extract that was obtained by the supercritical CO2 extraction technique to produce novel functional products. Fennel-based whey beverages were subjected to thermosonication processing (100, 200, and 300 W at 60 °C for 15 min) to verify the performance of the dairy colloidal system for protecting the bioactive fennel compounds. The impacts of thermosonication processing on the quality attributes of the functional whey beverages were examined according to their droplet size distribution, microstructure, kinetic stability, color parameters, browning index, total phenolic content (TPC), and antioxidant capacity by DPPH (2,2-diphenyl-1-picrylhydrazyl) and ABTS (2,2-Azino-bis-(3-ethylbenzothiazoline)-6-sulphonic acid) assays. The enrichment of the whey beverages with FOS and XOS did not affect their kinetic stability. However, the addition of prebiotic dietary fibers contributed to reducing the mean droplet size due to the formation of whey protein–FOS/XOS conjugates. The thermosonication treatments did not promote color changes that were discernible to the human eye. On the other hand, the thermosonication processing reduced the kinetic stability of the beverages. Overall, the colloidal dairy systems preserved the antioxidant capacity of the fennel seed extract, regardless of thermosonication treatment intensity. The whey beverages enriched with FOS and XOS proved to be effective carrying matrices for protecting the lipophilic bioactive fennel compounds.
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39
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Phenolic Compound Profile by UPLC-MS/MS and Encapsulation with Chitosan of Spondias mombin L. Fruit Peel Extract from Cerrado Hotspot-Brazil. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27082382. [PMID: 35458580 PMCID: PMC9028924 DOI: 10.3390/molecules27082382] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 02/23/2022] [Revised: 03/18/2022] [Accepted: 04/02/2022] [Indexed: 11/16/2022]
Abstract
Taperebá (Spondias mombin L.) is a native species of the Brazilian Cerrado that has shown important characteristics such as a significant phenolic compound content and biological activities. The present study aimed to characterize the phenolic compound profile and antioxidant activity in taperebá peel extract, as well as microencapsulating the extract with chitosan and evaluating the stability of the microparticles. The evaluation of the profile of phenolic compounds was carried out by UPLC-MS/MS. The in vitro antioxidant activity was evaluated by DPPH and ABTS methods. The microparticles were obtained by spray drying and were submitted to a stability study under different temperatures. In general, the results showed a significant content of polyphenols and antioxidant activity. The results of UPLC-MS/MS demonstrated a significant content of polyphenols in taperebá peel, highlighting the high content of ellagic acid and quercetin compounds. There was significant retention of phenolic compounds when microencapsulated, demonstrating high retention at all evaluated temperatures. This study is the first to microencapsulate the extract of taperebá peel, in addition to identifying and quantifying some compounds in this fruit.
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de Souza FG, de Araújo FF, Orlando EA, Rodrigues FM, Chávez DWH, Pallone JAL, Neri-Numa IA, Sawaya ACHF, Pastore GM. Characterization of Buritirana (Mauritiella armata) Fruits from the Brazilian Cerrado: Biometric and Physicochemical Attributes, Chemical Composition and Antioxidant and Antibacterial Potential. Foods 2022; 11:foods11060786. [PMID: 35327209 PMCID: PMC8949527 DOI: 10.3390/foods11060786] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/23/2022] [Revised: 03/01/2022] [Accepted: 03/07/2022] [Indexed: 01/12/2023] Open
Abstract
The buritirana is a little-explored species of the Arecaceae family. The biometric and physicochemical characteristics, nutritional and chemical composition and antioxidant and antibacterial potential of the buritirana fruit fractions were evaluated here for the first time. The fruits presented an oblong shape. The pulp represented 16.58% of the whole-fruit weight (10.07 g). The moisture, ash and soluble fiber contents were similar for the whole fraction without seed (WS) and pulp. Although the total carbohydrate content was the same for seed and peel (23.24 g·100 g−1), the seed showed higher protein and insoluble fiber contents. Except for glucose (1256.63 mg·100 g−1), the seed showed the highest concentrations of mono-, di- and oligosaccharides. Mineral content ranged from 0.43 to 800 mg·100 g−1 in all fractions. The peel fraction showed the highest content of vitamin C. The physicochemical results indicate the pulp and WS fraction have potential for the production of fruit-derived food products. Protocatechuic and quinic acids and epicatechin/catechin were found in all fractions. The assay antioxidant capacity DPPH, phenolic content and total flavonoids were higher in the pulp; TEAC and ORACHF values were lower in the seed. Volatile organic compounds were not identified, and the fractions did not show antibacterial activity.
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Affiliation(s)
- Florisvaldo Gama de Souza
- Department of Food Science, Faculty of Food Engineering, University of Campinas, Campinas 13083-862, SP, Brazil; (F.F.d.A.); (E.A.O.); (J.A.L.P.); (I.A.N.-N.); (G.M.P.)
- Correspondence:
| | - Fábio Fernandes de Araújo
- Department of Food Science, Faculty of Food Engineering, University of Campinas, Campinas 13083-862, SP, Brazil; (F.F.d.A.); (E.A.O.); (J.A.L.P.); (I.A.N.-N.); (G.M.P.)
| | - Eduardo Adilson Orlando
- Department of Food Science, Faculty of Food Engineering, University of Campinas, Campinas 13083-862, SP, Brazil; (F.F.d.A.); (E.A.O.); (J.A.L.P.); (I.A.N.-N.); (G.M.P.)
| | - Fernando Morais Rodrigues
- Department of Food Science and Technology, Federal Institute of Education, Science and Technology of Tocantins, Paraíso of Tocantins 77600-000, TO, Brazil;
| | - Davy William Hidalgo Chávez
- Department of Food Science and Technology, Federal Rural University of Rio de Janeiro, Seropédica 23890-000, RJ, Brazil;
| | - Juliana Azevedo Lima Pallone
- Department of Food Science, Faculty of Food Engineering, University of Campinas, Campinas 13083-862, SP, Brazil; (F.F.d.A.); (E.A.O.); (J.A.L.P.); (I.A.N.-N.); (G.M.P.)
| | - Iramaia Angélica Neri-Numa
- Department of Food Science, Faculty of Food Engineering, University of Campinas, Campinas 13083-862, SP, Brazil; (F.F.d.A.); (E.A.O.); (J.A.L.P.); (I.A.N.-N.); (G.M.P.)
| | | | - Glaucia Maria Pastore
- Department of Food Science, Faculty of Food Engineering, University of Campinas, Campinas 13083-862, SP, Brazil; (F.F.d.A.); (E.A.O.); (J.A.L.P.); (I.A.N.-N.); (G.M.P.)
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Distribution and natural variation of free, esterified, glycosylated, and insoluble-bound phenolic compounds in brocade orange (Citrus sinensis L. Osbeck) peel. Food Res Int 2022; 153:110958. [DOI: 10.1016/j.foodres.2022.110958] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/16/2021] [Revised: 01/20/2022] [Accepted: 01/21/2022] [Indexed: 01/18/2023]
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42
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Comprehensive Study of Traditional Plant Ground Ivy ( Glechoma hederacea L.) Grown in Croatia in Terms of Nutritional and Bioactive Composition. Foods 2022; 11:foods11050658. [PMID: 35267291 PMCID: PMC8909519 DOI: 10.3390/foods11050658] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/27/2022] [Revised: 02/16/2022] [Accepted: 02/22/2022] [Indexed: 01/27/2023] Open
Abstract
In the present study, ground ivy was harvested from different natural habitats in Croatia and subjected to screening analysis for nutritional and bioactive composition. To achieve maximum recovery of phenolic compounds, different extraction techniques were investigated—heat-assisted (HAE), microwave-assisted (MAE) and subcritical water (SWE) extraction. Prepared extracts were analysed by spectrophotometric methods, LC-MS/MS and HPLC-PAD methodologies. Results regarding nutritive analyses, conducted using standard AOAC methods, showed the abundance of samples in terms of insoluble dietary fibre, protein, calcium and potassium, while rutin, chlorogenic, cryptochlorogenic, caffeic and rosmarinic acid were the most dominant phenolic compounds. In addition, LC-MS/MS analysis revealed the presence of apigenin and luteolin in glycosylated form. Maximum recovery of target phenolic compounds was achieved with MAE, while SWE led to the formation of new antioxidants, which is commonly known as neoformation. Moreover, efficient prediction of phenolic composition of prepared extracts was achieved using NIR spectroscopy combined with ANN modelling.
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Optimization of Extraction Conditions and Characterization of Volatile Organic Compounds of Eugenia klotzschiana O. Berg Fruit Pulp. Molecules 2022; 27:molecules27030935. [PMID: 35164199 PMCID: PMC8838651 DOI: 10.3390/molecules27030935] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2021] [Revised: 01/21/2022] [Accepted: 01/25/2022] [Indexed: 01/10/2023] Open
Abstract
Eugenia klotzschiana O. Berg is a native species to the Cerrado biome with significant nutritional value. However, its volatile organic compounds (VOCs) chemical profile is not reported in the scientific literature. VOCs are low molecular weight chemical compounds capable of conferring aroma to fruit, constituting quality markers, and participating in the maintenance and preservation of fruit species. This work studied and determined the best conditions for extraction and analysis of VOCs from the pulp of Eugenia klotzschiana O. Berg fruit and identified and characterized its aroma. Headspace solid-phase microextraction (HS-SPME) was employed using different fiber sorbents: DVB/CAR/PDMS, PDMS/DVB, and PA. Gas chromatography and mass spectrometry (GC-MS) were employed to separate, detect, and identify VOCs. Variables of time and temperature of extraction and sample weight distinctly influenced the extraction of volatiles for each fiber. PDMS/DVB was the most efficient, followed by PA and CAR/PDMS/DVB. Thirty-eight compounds that comprise the aroma were identified among sesquiterpenes (56.4%) and monoterpenes (30.8%), such as α-fenchene, guaiol, globulol, α-muurolene, γ-himachalene, α-pinene, γ-elemene, and patchoulene.
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In Vitro Investigation of the Antioxidant and Cytotoxic Potential of Tabernaemontana ventricosa Hochst. ex A. DC. Leaf, Stem, and Latex Extracts. HORTICULTURAE 2022. [DOI: 10.3390/horticulturae8020091] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
Abstract
Tabernaemontana ventricosa (Apocynaceae) a latex-bearing plant is used in traditional medicine for its therapeutic benefits in reducing fever and hypertension and wound healing. Due to limited information on the plant’s pharmacological activities, this study aimed to investigate the antioxidant potential of the leaf, stem, and latex extracts of T. ventricosa, using the Folin-Ciocalteu (total phenolics), aluminum chloride colorimetric (total flavonoids), 2,2-diphenyl-1-picrylhydrazyl (DPPH), and ferric reducing antioxidant power (FRAP) assays. The cytotoxic activity was evaluated in the human HEK293 (embryonic kidney), HeLa (cervical carcinoma), and MCF-7 (breast adenocarcinoma) cell lines using the MTT assay. The latex extracts possessed the highest total phenolic content (115.36 ± 2.89 mg GAE/g), followed by the stem hexane extracts (21.33 ± 0.42 mg GAE/g), the chloroform leaf (7.89 ± 0.87 mg GAE/g), and the chloroform stem (4.69 ± 0.21 mg GAE/g) extracts. The flavonoid content was substantially high ranging from 946.92 ± 6.29 mg QE/g in the stem hexane, 768.96 ± 5.43 mg QE/g in the latex, 693.24 ± 4.12 mg QE/g in the stem chloroform, and 662.20 ± 1.00 mg QE/g in the leaf hexane extracts. The DPPH assays showed the highest percentage of inhibition at 240 µg/mL, for the stem hexane (70.10%), stem methanol (65.24%), and stem chloroform (60.26%) extracts, with their respective IC50 values of 19.26 µg/mL (stem hexane), 6.19 µg/mL (stem methanol), and 22.56 µg/mL (stem chloroform). The FRAP assays displayed minimal inhibition ranging from 4.73% to 14.40%, except for the latex extracts which displayed moderate inhibition at 15 µg/mL (21.82%) and substantial inhibition at 240 µg/mL (98.48%). The HeLa and MCF-7 cell lines were the most sensitive to the extracts, with the hexane, chloroform, and methanol leaf and stem, and latex extracts significantly affecting the percentage cell survival. Overall, the various parts of T. ventricosa exhibited strong antioxidant activity correlating to its cytotoxicity. Further studies should focus on the isolation of specific antioxidant compounds that could be investigated for their anticancer potential.
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Thermosonication Process Design for Recovering Bioactive Compounds from Fennel: A Comparative Study with Conventional Extraction Techniques. APPLIED SCIENCES-BASEL 2021. [DOI: 10.3390/app112412104] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
Abstract
This study aimed to examine the impact of the combination of acoustic energy at the nominal powers of 100, 200, 300, and 400 W with moderate heat processing at 40, 50, and 60 °C on the extraction of phytochemical compounds from Foeniculum vulgare. Thermosonication processing, based on high-intensity ultrasound combined with an external heat source, can potentialize the extraction of soluble solids from plant material. However, the excessive temperature increase generated by the two energy sources during thermosonication treatment may degrade the thermolabile bioactive compounds. Regardless of the temperature condition, fennel extracts obtained at 400 W presented lower total phenolic content (TPC) than those obtained at 300 W. The cavitation heat and mechanical stress provided at 400 W may have degraded the phenolic compounds. Thereby, the best extraction condition was 300 W and 60 °C. The fennel extract presented the highest content of TPC (3670 ± 67 µg GAE/g) and antioxidant activity determined by DPPH and ABTS methods (1195 ± 16 µg TE/g and 2543.12 ± 0.00 µg TE/g, respectively) using this treatment. Thermosonication can be an innovative technique for extracting phytochemicals because it provides good results in shorter processing times, with 73% and 88% less energy consumption than Percolation and Soxhlet techniques, respectively.
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Tian W, Cheng D, Yan X, Zhang G, Zeng G, Bao X, Zeng Z, Yu P, Gong D. Effect of in vitro digestion of Cudrania cochinchinensis root extracts on phenolic compounds, bioactivity, bioaccessibility and cytotoxicity on HepG2 cells. Eur Food Res Technol 2021. [DOI: 10.1007/s00217-021-03849-0] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
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Deng J, Xiang Z, Lin C, Zhu Y, Yang K, Liu T, Xia C, Chen J, Zhang W, Zhang Y, Zhu B. Identification and quantification of free, esterified, and insoluble-bound phenolics in grains of hulless barley varieties and their antioxidant activities. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112001] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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Yang M, Sun P, Fan Z, Khan A, Xue Q, Wang Y, Cao J, Cheng G. Safety evaluation and hypolipidemic effect of aqueous-ethanol and hot-water extracts from E Se tea in rats. Food Chem Toxicol 2021; 156:112506. [PMID: 34389369 DOI: 10.1016/j.fct.2021.112506] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2020] [Revised: 08/01/2021] [Accepted: 08/07/2021] [Indexed: 01/18/2023]
Abstract
E Se tea, processed by the fresh leaves of Malus toringoides (Rehd.) Hughes, is a traditional herbal tea with various human benefits. The present study was aimed to evaluate the toxicity and hypolipidemic effect of aqueous-ethanol extract (EE) and hot-water extract (WE) from E Se tea. Eight main chemical constituents in EE and WE were respectively identified and quantified by UHPLC-HRMS/MS. EE is rich in TPC and TFC, while WE had higher TPS content. Both EE and WE exhibited strong antioxidant activity with no significant difference. The acute toxicity study revealed that the LD50 values were higher than 5000 mg/kg, while both WE and EE had no significant adverse effect in rats by subacute toxicity assay. However, the triglyceride (TG) content in experiment groups (male) and highest doses groups (female) significantly decreased. Furthermore, the hypolipidemic effect of WE and EE were performed on high fat diet induced hyperlipidemic rats. The result exhibited that either WE or EE could effectively regulate lipid droplet accumulation in liver, and reduce the adipocyte size. These results demonstrated that these two extracts from E Se tea could be regarded as a potential functional dietary supplement in preventing and treating diet induced metabolic diseases.
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Affiliation(s)
- Meilian Yang
- Faculty of Agriculture and Food, Kunming University of Science and Technology, Kunming, 650500, China
| | - Pengzhen Sun
- Faculty of Agriculture and Food, Kunming University of Science and Technology, Kunming, 650500, China
| | - Zhifeng Fan
- Faculty of Agriculture and Food, Kunming University of Science and Technology, Kunming, 650500, China
| | - Afsar Khan
- Department of Chemistry, COMSATS University Islamabad, Abbottabad Campus, Abbottabad, 22060, Pakistan
| | - Qingwang Xue
- Department of Chemistry, Liaocheng University, Liaocheng, 252059, China
| | - Yifen Wang
- Department of Science, Kunming Institute of Zoology, Kunming, 650223, China
| | - Jianxin Cao
- Faculty of Agriculture and Food, Kunming University of Science and Technology, Kunming, 650500, China
| | - Guiguang Cheng
- Faculty of Agriculture and Food, Kunming University of Science and Technology, Kunming, 650500, China.
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Li N, Jiang H, Yang J, Wang C, Wu L, Hao Y, Liu Y. Characterization of phenolic compounds and anti-acetylcholinase activity of coconut shells. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101204] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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