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García-Aparicio MDP, Castro-Rubio F, Marina ML. Unlocking peach juice byproduct potential in food waste biorefineries: Phenolic compounds profile, antioxidant capacity and fermentable sugars. BIORESOURCE TECHNOLOGY 2024; 396:130441. [PMID: 38360219 DOI: 10.1016/j.biortech.2024.130441] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/24/2023] [Revised: 02/07/2024] [Accepted: 02/08/2024] [Indexed: 02/17/2024]
Abstract
This work assesses an integrated pathway for the revalorization of peach byproduct (PB) within a biorefinery. PB was subjected to an oven-drying (OD) treatment for its evaluation as a storage treatment. It was compared to freeze-drying and untreated material in terms of antioxidant capacity (AOC), phenolic compounds (PC) profile and fermentable sugar production. OD reduced the water content to less than 15 % while preserving the bound hydrolysable polyphenols, which were the more abundant PC (≈64 %) with the highest AOC. Drying treatments hampered polysaccharide accessibility, but some enzyme preparations released 60-70 g/L of fermentable sugars at relatively high solids loading (10 %). This study proposes a novel enzyme-based strategy for the valorisation of fermentable sugars and antioxidant compounds from PB. The sugars can be fermented into several building blocks while the solid residue enriched in recalcitrant phenolic compounds and proteins could be used to develop novel functional products for food/feed sectors.
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Affiliation(s)
- María Del Prado García-Aparicio
- Universidad de Alcalá, Departamento de Química Analítica, Química Física e Ingeniería Química, Campus Universitario, Ctra. Madrid-Barcelona Km. 33.600, 28871 Alcalá de Henares (Madrid), Spain; Universidad de Alcalá, Instituto de Investigación Química "Andrés M. del Río" (IQAR), Campus Universitario, Ctra. Madrid-Barcelona Km. 33.600, 28871 Alcalá de Henares (Madrid), Spain.
| | - Florentina Castro-Rubio
- Universidad de Alcalá, Centro de Química Aplicada y Biotecnología (CQAB), Campus Universitario, Ctra. Madrid-Barcelona Km. 33.600, 28771 Alcalá de Henares (Madrid), Spain
| | - María Luisa Marina
- Universidad de Alcalá, Departamento de Química Analítica, Química Física e Ingeniería Química, Campus Universitario, Ctra. Madrid-Barcelona Km. 33.600, 28871 Alcalá de Henares (Madrid), Spain; Universidad de Alcalá, Instituto de Investigación Química "Andrés M. del Río" (IQAR), Campus Universitario, Ctra. Madrid-Barcelona Km. 33.600, 28871 Alcalá de Henares (Madrid), Spain
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2
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Abreu TL, Estévez M, de Carvalho LM, de Medeiros LL, da Silva Ferreira VC, Salu BR, Oliva MLV, Madruga MS, Bezerra TKA. Unveiling the bioactivity and bioaccessibility of phenolic compounds from organic coffee husks using an in vitro digestion model. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:1833-1842. [PMID: 37884474 DOI: 10.1002/jsfa.13078] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/19/2023] [Revised: 09/28/2023] [Accepted: 10/27/2023] [Indexed: 10/28/2023]
Abstract
BACKGROUND The large quantities of by-products generated in the coffee industry are a problem. Studies related to the biological potential of organic coffee husks are still limited. The aim of this work was to investigate the occurrence of phenolic compounds in organic coffee husks and to evaluate their potential as a source of bioactive dietary components. RESULTS To achieve this objective, three extracts were prepared, namely extractable polyphenols (EPs), hydrolyzable non-extractable polyphenols (H-NEPs), and non-extractable polyphenols (NEPs). These extracts were characterized and evaluated for their bioactive properties after simulated gastrointestinal digestion. The results show that the extraction process affected the occurrence of phenols from coffee peels, especially for caffeic acid, gallic acid, and chlorogenic acid. The free and bound polyphenols found in the extracts and digests not only showed antioxidant properties against 2,2'-azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS), ferric reducing antioxidant power (FRAP), and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radicals but were also strongly bioavailable and had good anticoagulant potential. CONCLUSION These results highlight the potential health benefits of phytochemicals from coffee husks and open new perspectives for the use of such compounds in dietary supplements. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
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Affiliation(s)
- Thaianaly Leite Abreu
- Post-Graduate Program in Food Science and Technology, Department of Food Engineering, Technology Centre, Federal University of Paraiba, João Pessoa, Brazil
| | - Mario Estévez
- IPROCAR Research Institute, TECAL Research Group, Universidad de Extremadura, Cáceres, Spain
| | - Leila Moreira de Carvalho
- Post-Graduate Program in Food Science and Technology, Department of Food Engineering, Technology Centre, Federal University of Paraiba, João Pessoa, Brazil
| | - Lorena Lucena de Medeiros
- Post-Graduate Program in Food Science and Technology, Department of Food Engineering, Technology Centre, Federal University of Paraiba, João Pessoa, Brazil
| | - Valquíria Cardoso da Silva Ferreira
- Post-Graduate Program in Food Science and Technology, Department of Food Engineering, Technology Centre, Federal University of Paraiba, João Pessoa, Brazil
| | - Bruno Ramos Salu
- Department of Biochemistry, Federal University of São Paulo, São Paulo, Brazil
| | | | - Marta Suely Madruga
- Post-Graduate Program in Food Science and Technology, Department of Food Engineering, Technology Centre, Federal University of Paraiba, João Pessoa, Brazil
| | - Taliana Kênia Alencar Bezerra
- Post-Graduate Program in Food Science and Technology, Department of Food Engineering, Technology Centre, Federal University of Paraiba, João Pessoa, Brazil
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3
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Xiao Z, Li D, Huang D, Huo J, Wu H, Sui X, Zhang Y. Non-extractable polyphenols from blue honeysuckle fruit pomace with strong antioxidant capacity: Extraction, characterization, and their antioxidant capacity. Food Res Int 2023; 174:113495. [PMID: 37986497 DOI: 10.1016/j.foodres.2023.113495] [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: 05/11/2023] [Revised: 09/13/2023] [Accepted: 09/22/2023] [Indexed: 11/22/2023]
Abstract
The aim of this study was to investigate a more practical method for obtaining non-extractable polyphenols (NEPPs) from blue honeysuckle fruit pomace. Three methods, namely acid, alkaline, and enzymatic hydrolysis, were utilized to extract NEPPs. The findings indicated that alkaline hydrolysis was the most effective method for releasing NEPPs, which demonstrated higher levels of total flavonoid content (TFC) and total phenolic content (TPC) from blue honeysuckle fruit pomace. Additionally, higher TPC and TFC levels were related to a stronger antioxidant capacity. Qualitative and quantitative analysis using HPLC-HR-TOF-MS/MS revealed that acid hydrolysis resulted in a greater concentration of certain phenolic acids, while alkaline hydrolysis yielded a higher concentration of flavonoids, and enzymatic hydrolysis produced a wider range of phenolic compositions. Despite the fact that enzymatic hydrolysis is considered a gentler method, the researchers concluded that alkaline hydrolysis was the most appropriate method for obtaining NEPPs from blue honeysuckle fruit pomace.
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Affiliation(s)
- Zhen Xiao
- College of Horticulture and Landscape Architecture, Northeast Agricultural University, Harbin 150030, China
| | - Dalong Li
- Key Laboratory of Biology and Genetic Improvement of Horticultural Crops (Northeast Region), Ministry of Agriculture and Rural Affairs, Northeast Agricultural University, Harbin 150030, China; College of Horticulture and Landscape Architecture, Northeast Agricultural University, Harbin 150030, China
| | - Dejian Huang
- Department of Food Science and Technology, National University of Singapore, 117543, Singapore
| | - Junwei Huo
- Heilongjiang Green Food Science Research Institute, Northeast Agricultural University, Harbin 150030, China; Key Laboratory of Biology and Genetic Improvement of Horticultural Crops (Northeast Region), Ministry of Agriculture and Rural Affairs, Northeast Agricultural University, Harbin 150030, China; National-Local Joint Engineering Research Center for Development and Utilization of Small Fruits in Cold Regions, Northeast Agricultural University, Harbin 150030, China; College of Horticulture and Landscape Architecture, Northeast Agricultural University, Harbin 150030, China.
| | - Haixia Wu
- College of Chemistry and Chemical Engineering, Engineering Research Center of Dairy Quality and Safety Control Technology, Ministry of Education, Inner Mongolia University, Hohhot 010021, China.
| | - Xiaonan Sui
- Heilongjiang Green Food Science Research Institute, Northeast Agricultural University, Harbin 150030, China; College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Yan Zhang
- Heilongjiang Green Food Science Research Institute, Northeast Agricultural University, Harbin 150030, China; Key Laboratory of Biology and Genetic Improvement of Horticultural Crops (Northeast Region), Ministry of Agriculture and Rural Affairs, Northeast Agricultural University, Harbin 150030, China; National-Local Joint Engineering Research Center for Development and Utilization of Small Fruits in Cold Regions, Northeast Agricultural University, Harbin 150030, China; College of Horticulture and Landscape Architecture, Northeast Agricultural University, Harbin 150030, China.
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Kaeswurm JAH, Sempio R, Manca F, Burandt MR, Buchweitz M. Analyzing Bioaccessibility of Polyphenols in Six Commercial and Six Traditional Apples (Malus domestica Borkh.) during In Vitro and Ex Vivo Oral Digestion. Mol Nutr Food Res 2023; 67:e2300055. [PMID: 37726237 DOI: 10.1002/mnfr.202300055] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2023] [Revised: 05/30/2023] [Indexed: 09/21/2023]
Abstract
SCOPE Apples are an important polyphenol (PP) source. To compare the health benefits of traditional and commercial varieties, the phenolic contents and profiles as well as their release from the matrix (bioaccessibility) during oral digestion are determined. Furthermore, based on these data the proposed beneficial effect of PP on the variety specific allergenicity is discussed. METHODS AND RESULTS Phenolics are quantified by HPLC-DAD. Total phenolic contents (TPC) are in the range of 111-645 and 343-1950 mg 100 g-1 dry weight for flesh and peel, respectively. Matrix release during oral digestion is investigated ex vivo, with centrifuged and non-centrifuged human saliva and in vitro with simulated saliva fluid (SSF). The overall bioaccessibility is similar in all digestion media, ranging between 40-80% and 39-65% of the TPC in flesh and peel, respectively. Analyzing the correlation among Mal-d 1-allergen-content, unoxidized PP, and the allergenic potential for the samples reveals a negligible effect of phenolics. CONCLUSION Due to higher phenolic contents in combination with a similar release, increased PP concentrations in the oral phase and an improved uptake of PP from traditional varieties are assumed. However, the proposed beneficial effect of phenolics on allergenicity cannot be confirmed.
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Affiliation(s)
- Julia Anna Helene Kaeswurm
- Department of Food Chemistry, Institute of Biochemistry and Technical Biochemistry, University of Stuttgart, 70569, Stuttgart, Germany
- Department of Chemistry, Institute of Food Chemistry, University of Hamburg, 20146, Hamburg, Germany
| | - Rebecca Sempio
- Department of Food, Nutrition and Environmental Sciences, Faculty of Agricultural and Food Sciences, University of Milan, Milan, 20122, Italy
| | - Federica Manca
- Department of Food, Nutrition and Environmental Sciences, Faculty of Agricultural and Food Sciences, University of Milan, Milan, 20122, Italy
| | - Melanie Regina Burandt
- Department of Food Chemistry, Institute of Biochemistry and Technical Biochemistry, University of Stuttgart, 70569, Stuttgart, Germany
| | - Maria Buchweitz
- Department of Food Chemistry, Institute of Biochemistry and Technical Biochemistry, University of Stuttgart, 70569, Stuttgart, Germany
- Department of Chemistry, Institute of Food Chemistry, University of Hamburg, 20146, Hamburg, Germany
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5
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Martínez-Meza Y, Escobar-Ortiz A, Buergo-Martínez F, Pérez-Ramírez IF, Pérez-Jiménez J, Salgado LM, Reynoso-Camacho R. Three Varieties of Grape Pomace, with Distinctive Extractable:Non-Extractable Polyphenol Ratios, Differentially Reduce Obesity and Its Complications in Rats Fed a High-Fat High-Fructose Diet. Foods 2023; 12:foods12071370. [PMID: 37048194 PMCID: PMC10093191 DOI: 10.3390/foods12071370] [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: 02/17/2023] [Revised: 03/14/2023] [Accepted: 03/16/2023] [Indexed: 04/14/2023] Open
Abstract
Grape pomace is a commonly discarded by-product characterized by high extractable (EPP) and non-extractable (NEPP) polyphenol contents which exhibits anti-obesogenic effects. However, the relevance of each fraction needs to be elucidated. In this work, we examined the effects of three pomaces with different concentrations of EPPs and NEPPs on metabolic alterations associated with obesity. The NEPP:EPP ratio of the grape pomaces was 1.48 for Malbec, 1.10 for Garnacha, and 5.76 for Syrah grape varieties. Rats fed a high-fat high-fructose diet supplemented with Malbec grape pomace (HFFD + MAL) Syrah grape pomace (HFFD + SYR) or Garnacha grape pomace (HFFD + GAR) showed significantly less weight gain: 20%, 15%, and 12% less, respectively, compared to HFFD controls. The adiposity index was also significantly decreased by 20% in the HFFD + MAL and HFFD + SYR groups, and by 13% in the HFFD + GAR group. Serum triglycerides were significantly decreased by 46% in the HFFD + MAL group and by 31% in the HFFD + GAR group, compared to the HFFD group, but not in the HFFD + SYR group. All pomace supplementations regulated postprandial glucose in an oral glucose tolerance test. Therefore, grape pomaces containing both EPPs and NEPPs exert beneficial effects on body weight and glucose homeostasis, while EPPs seem to control triglyceride levels more effectively.
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Affiliation(s)
- Yuridia Martínez-Meza
- Facultad de Química, Universidad Autónoma de Querétaro, Querétaro 76010, Qro., Mexico
| | | | | | | | - Jara Pérez-Jiménez
- Department of Metabolism and Nutrition, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), José Antonio Novais 10, 28040 Madrid, Spain
- CIBER of Diabetes and Associated Metabolic Disease (CIBERDEM), Instituto de Salud Carlos III, 28029 Madrid, Spain
| | - Luis M Salgado
- CICATA-Querétaro, Instituto Politécnico Nacional, Querétaro 76010, Qro., Mexico
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Fernandes A, Mateus N, de Freitas V. Polyphenol-Dietary Fiber Conjugates from Fruits and Vegetables: Nature and Biological Fate in a Food and Nutrition Perspective. Foods 2023; 12:1052. [PMID: 36900569 PMCID: PMC10000549 DOI: 10.3390/foods12051052] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2023] [Revised: 02/16/2023] [Accepted: 02/23/2023] [Indexed: 03/06/2023] Open
Abstract
In the past few years, numerous studies have investigated the correlation between polyphenol intake and the prevention of several chronic diseases. Research regarding the global biological fate and bioactivity has been directed to extractable polyphenols that can be found in aqueous-organic extracts, obtained from plant-derived foods. Nevertheless, significant amounts of non-extractable polyphenols, closely associated with the plant cell wall matrix (namely with dietary fibers), are also delivered during digestion, although they are ignored in biological, nutritional, and epidemiological studies. These conjugates have gained the spotlight because they may exert their bioactivities for much longer than extractable polyphenols. Additionally, from a technological food perspective, polyphenols combined with dietary fibers have become increasingly interesting as they could be useful for the food industry to enhance technological functionalities. Non-extractable polyphenols include low molecular weight compounds such as phenolic acids and high molecular weight polymeric compounds such as proanthocyanidins and hydrolysable tannins. Studies concerning these conjugates are scarce, and usually refer to the compositional analysis of individual components rather than to the whole fraction. In this context, the knowledge and exploitation of non-extractable polyphenol-dietary fiber conjugates will be the focus of this review, aiming to access their potential nutritional and biological effect, together with their functional properties.
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Affiliation(s)
- Ana Fernandes
- Laboratório Associado para a Química Verde (LAQV-REQUIMTE), Departamento de Química e Bioquímica, Faculdade de Ciências, Universidade do Porto, Rua do Campo Alegre, s/n, 4169-007 Porto, Portugal
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7
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Klavins L, Perkons I, Mezulis M, Viksna A, Klavins M. Procyanidins from Cranberry Press Residues-Extraction Optimization, Purification and Characterization. PLANTS (BASEL, SWITZERLAND) 2022; 11:3517. [PMID: 36559628 PMCID: PMC9786595 DOI: 10.3390/plants11243517] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 11/14/2022] [Revised: 12/08/2022] [Accepted: 12/12/2022] [Indexed: 06/17/2023]
Abstract
Procyanidins are a polyphenolic group that can be found in a variety of foods such as chocolate, tea, cranberries and others. Type A procyanidins can be found in a handful of sources and one of the richest sources are American cranberries. These compounds possess antioxidative, anticancer and anti-inflammatory activities and are most widely used as prevention for urinary tract infections. Cranberries are utilized for jam and juice production, and the latter produces industrial food waste press residues. Press residues contain free and bound procyanidins which can be extracted for use as nutraceuticals. In this study, the extraction of cranberry press residues has been optimized using RSM and the resulting extracts have been purified and fractionated. The obtained procyanidin fractions have been investigated for their antioxidative potential and analyzed using LC-ESI-FTICR-HRMS to determine individual procyanidins. The optimization showed that the optimal extraction can be conducted using acetone in a concentration of 53% without the addition of an acidifying agent. Strong correlation was observed for procyanidin contents and their antioxidative activity using DPPH, ABTS and FRAP methods. The purified fractions contained 78 individual (65 Type A) procyanidins with the degree of polymerization of up to 9.
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Affiliation(s)
- Linards Klavins
- Department of Environmental Science, University of Latvia, LV-1004 Riga, Latvia
| | - Ingus Perkons
- Institute of Food Safety, Animal Health and Environment “BIOR”, LV-1076 Riga, Latvia
| | - Marcis Mezulis
- Department of Environmental Science, University of Latvia, LV-1004 Riga, Latvia
| | - Arturs Viksna
- Faculty of Chemistry, University of Latvia, LV-1004 Riga, Latvia
| | - Maris Klavins
- Department of Environmental Science, University of Latvia, LV-1004 Riga, Latvia
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8
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Steck J, Junker F, Eichhöfer H, Bunzel M. Chemically Different but Often Mistaken Phenolic Polymers of Food Plants: Proanthocyanidins and Lignin in Seeds. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:11704-11714. [PMID: 36094402 DOI: 10.1021/acs.jafc.2c03782] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/15/2023]
Abstract
Flavonoid based proanthocyanidins and cinnamyl alcohol based lignins are chemically complex phenolic oligomers/polymers that are found in food plants. Although structurally very different, these two biopolymers are often not distinguished, for example, in the (quantitative) compositional analysis of cell walls and dietary fiber. Here, we analytically distinguish lignin and proanthocyanidins in dietary fiber samples by using degradative and nondegradative techniques and provide information about their occurrence, abundance, and structural characteristics in seeds of chokeberries, cranberries, raspberries, red currants, and grapes. These data revealed that the seeds of botanically diverse fruits largely differ in terms of their phenolic fiber polymers. The mostly hardened tissue of the seeds is not necessarily based on lignified cell walls. For example, red currant and chokeberry seeds almost exclusively contain proanthocyanidins, and raspberry seeds were clearly lignified (G-H-lignin) but did not contain proanthocyanidins. Our data also allows for estimating the bias of proanthocyanidins on different approaches of lignin analysis.
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Affiliation(s)
- Jan Steck
- Department of Food Chemistry and Phytochemistry, Karlsruhe Institute of Technology (KIT), Adenauerring 20A, 76131 Karlsruhe, Germany
| | - Florian Junker
- Department of Food Chemistry and Phytochemistry, Karlsruhe Institute of Technology (KIT), Adenauerring 20A, 76131 Karlsruhe, Germany
| | - Hendrik Eichhöfer
- Department of Food Chemistry and Phytochemistry, Karlsruhe Institute of Technology (KIT), Adenauerring 20A, 76131 Karlsruhe, Germany
| | - Mirko Bunzel
- Department of Food Chemistry and Phytochemistry, Karlsruhe Institute of Technology (KIT), Adenauerring 20A, 76131 Karlsruhe, Germany
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9
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Rodrigues NP, Pechina BDR, Sarkis JR. A comprehensive approach to pecan nut valorization: Extraction and characterization of soluble and insoluble‐bound phenolics. J AM OIL CHEM SOC 2022. [DOI: 10.1002/aocs.12638] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Affiliation(s)
- Naira Poerner Rodrigues
- Department of Chemical Engineering Federal University of Rio Grande do Sul (UFRGS) Porto Alegre Brazil
| | - Bruno Diniz Rocha Pechina
- Department of Chemical Engineering Federal University of Rio Grande do Sul (UFRGS) Porto Alegre Brazil
| | - Júlia Ribeiro Sarkis
- Department of Chemical Engineering Federal University of Rio Grande do Sul (UFRGS) Porto Alegre Brazil
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10
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Exploring a cocoa–carob blend as a functional food with decreased bitterness: Characterization and sensory analysis. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113708] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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11
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Domínguez-Rodríguez G, Ramón Vidal D, Martorell P, Plaza M, Marina ML. Composition of Nonextractable Polyphenols from Sweet Cherry Pomace Determined by DART-Orbitrap-HRMS and Their In Vitro and In Vivo Potential Antioxidant, Antiaging, and Neuroprotective Activities. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:7993-8009. [PMID: 35729789 PMCID: PMC9264388 DOI: 10.1021/acs.jafc.2c03346] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Indexed: 06/15/2023]
Abstract
Sweet cherry pomace is an important source of phenolic compounds with beneficial health properties. As after the extraction of phenolic compounds, a phenolic fraction called nonextractable polyphenols (NEPs) remains usually retained in the extraction residue, alkaline and acid hydrolyses and enzymatic-assisted extraction (EAE) were carried out in this work to recover NEPs from the residue of conventional extraction from sweet cherry pomace. In vitro and in vivo evaluation of the antioxidant, antihypertensive, antiaging, and neuroprotective capacities employing Caenorhabditis elegans was achieved for the first time. Extractable phenolic compounds and NEPs were separated and identified by families by high-performance thin-layer chromatography (HPTLC) with UV/Vis detection. A total of 39 phenolic compounds were tentatively identified in all extracts by direct analysis in real-time high-resolution mass spectrometry (DART-Orbitrap-HRMS). EAE extracts presented the highest in vitro and in vivo antioxidant capacity as well as the highest in vivo antiaging and neuroprotective capacities. These results showed that NEPs with interesting biological properties are retained in the extraction residue, being usually underestimated and discarded.
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Affiliation(s)
- Gloria Domínguez-Rodríguez
- Universidad
de Alcalá, Departamento de
Química Analítica, Química Física e Ingeniería
Química, Facultad de Ciencias, Ctra. Madrid-Barcelona Km. 33.600, 28871 Alcalá de Henares, Madrid, Spain
- Mendel
University in Brno, Department of Chemistry
and Biochemistry, Zemedelska
1, CZ-613 00 Brno, Czech Republic
| | - Daniel Ramón Vidal
- Archer
Daniels Midland, Nutrition, Health&Wellness, Biopolis S.L. Parc Scientific Universitat de València, C/Catedrático Agustín
Escardino Benlloch, 9, Paterna, 46980 Valencia, Spain
| | - Patricia Martorell
- Archer
Daniels Midland, Nutrition, Health&Wellness, Biopolis S.L. Parc Scientific Universitat de València, C/Catedrático Agustín
Escardino Benlloch, 9, Paterna, 46980 Valencia, Spain
| | - Merichel Plaza
- Universidad
de Alcalá, Departamento de
Química Analítica, Química Física e Ingeniería
Química, Facultad de Ciencias, Ctra. Madrid-Barcelona Km. 33.600, 28871 Alcalá de Henares, Madrid, Spain
- Universidad
de Alcalá, Instituto de Investigación
Química Andrés M. del Río (IQAR), Ctra. Madrid-Barcelona. Km. 33.600, 28871 Alcalá de Henares, Madrid, Spain
| | - María Luisa Marina
- Universidad
de Alcalá, Departamento de
Química Analítica, Química Física e Ingeniería
Química, Facultad de Ciencias, Ctra. Madrid-Barcelona Km. 33.600, 28871 Alcalá de Henares, Madrid, Spain
- Universidad
de Alcalá, Instituto de Investigación
Química Andrés M. del Río (IQAR), Ctra. Madrid-Barcelona. Km. 33.600, 28871 Alcalá de Henares, Madrid, Spain
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12
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Martínez-Meza Y, Pérez-Jiménez J, Castaño-Tostado E, Pérez-Ramírez IF, Alonzo-Macías M, Reynoso-Camacho R. Instant Controlled Pressure Drop as a Strategy To Modify Extractable and Non-extractable Phenolic Compounds: A Study in Different Grape Pomace Materials. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:6911-6921. [PMID: 34761923 DOI: 10.1021/acs.jafc.1c04583] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/13/2023]
Abstract
Instant controlled pressure drop (DIC) is a technology able to modify the polyphenol profile in vegetal materials. However, information about how polyphenols are transformed, particularly regarding non-extractable polyphenol (NEPP), as well as the association with the initial content of polyphenols of the material is scarce. Thus, this work aimed to evaluate the DIC effect, modifying the pressure (0.2 and 0.4 MPa), the number of cycles (2 and 4), and grape pomace material (Malbec, Merlot, and Syrah) on extractable polyphenol (EPP) and NEPP contents. The EPP content increased during DIC application, an effect associated with the pressure, cycles, and initial polyphenol content. While for extractable and non-extractable proanthocyanidin contents, the main factors explaining the DIC effect are the pressure and number of cycles. Therefore, changes in polyphenols from grape pomace by DIC treatment are dependent upon experimental conditions, but the origin of the grape pomace also influences the extraction of EPP.
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Affiliation(s)
- Yuridia Martínez-Meza
- Facultad de Química, Universidad Autónoma de Querétaro, Santiago de Querétaro, Querétaro 76010, Mexico
| | - Jara Pérez-Jiménez
- Department of Metabolism and Nutrition, Institute of Food Science, Technology and Nutrition (ICTAN), Spanish National Research Council (CSIC), José Antonio Novais 10, 28040 Madrid, Spain
| | - Eduardo Castaño-Tostado
- Facultad de Química, Universidad Autónoma de Querétaro, Santiago de Querétaro, Querétaro 76010, Mexico
| | - Iza F Pérez-Ramírez
- Facultad de Química, Universidad Autónoma de Querétaro, Santiago de Querétaro, Querétaro 76010, Mexico
| | - Maritza Alonzo-Macías
- Bioengineering Department, Tecnológico de Monterrey, Santiago de Querétaro, Querétaro 76130, Mexico
| | - Rosalía Reynoso-Camacho
- Facultad de Química, Universidad Autónoma de Querétaro, Santiago de Querétaro, Querétaro 76010, Mexico
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13
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Kaeswurm J, Burandt MR, Mayer PS, Straub LV, Buchweitz M. Bioaccessibility of Apple Polyphenols from Peel and Flesh during Oral Digestion. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:4407-4417. [PMID: 35357186 PMCID: PMC9012181 DOI: 10.1021/acs.jafc.1c08130] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/20/2021] [Revised: 02/16/2022] [Accepted: 02/18/2022] [Indexed: 06/14/2023]
Abstract
Health benefits of apple polyphenols for different chronic diseases are postulated. To exert bioactive properties, absorption into the body is required (bioavailability), which is strongly influenced by matrix release (bioaccessibility). For seven apple varieties, in vitro experiments with simulated saliva fluid (SSF) and ex vivo digestion with centrifuged human saliva were conducted. Polyphenol characterization (high-performance liquid chromatography-tandem mass spectrometry) and quantification (high performance liquid chromatography-diode array detection) was related to an aqueous methanolic extraction. A polyphenol release of 63-82% from flesh and 42-58% from peel was estimated. While hydroxycinnamic acid derivatives were released in total, a significant retention was observed for flavanes and flavones. In particular, procyanidins were retained with increasing molecular weight. The data reveal a considerable polyphenol release during the oral digestion; however, differences among the varieties as well as flesh and peel were obvious. Due to negligible differences between both digestion media, the data supported the use of SSF instead of human saliva in further experiments.
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14
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Wang L, Li Z, Huang J, Liu D, Lefebvre C, Fan J. Effect of Ultrasound-Assisted Extraction of Polyphenols from Apple Peels in Water CO2 Systems. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02809-0] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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15
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Domínguez-Rodríguez G, Marina ML, Plaza M. In vitro assessment of the bioavailability of bioactive non-extractable polyphenols obtained by pressurized liquid extraction combined with enzymatic-assisted extraction from sweet cherry (Prunus avium L.) pomace. Food Chem 2022; 385:132688. [PMID: 35305433 DOI: 10.1016/j.foodchem.2022.132688] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2021] [Revised: 02/18/2022] [Accepted: 03/10/2022] [Indexed: 01/19/2023]
Abstract
In vitro digestion and absorption simulation processes of non-extractable polyphenols (NEPs) obtained by pressurized liquid extraction combined with enzymatic-assisted extraction with Promod enzyme (PLE-EAE) from the residue of conventional extraction of sweet cherry pomace were studied. In general, total phenolic and proanthocyanidin contents decreased in each phase of the digestion. However, the antioxidant capacity increased when the digestion process progressed. In addition, the highest total phenolic and proanthocyanidin contents and antioxidant capacity were obtained in the absorbed fraction. NEPs from PLE-EAE extract, digestive fractions, absorbed and unabsorbed fractions were analyzed by ultra-high-performance liquid chromatography coupled to electrospray ionization quadrupole Exactive-Orbitrap mass spectrometry (UHPLC-ESI-Q-Orbitrap-MS). Fifteen NEPs were identified in the intestinal fraction and five in the absorbed fraction after the digestion process. Results obtained in this study define for the first time the bioavailability of antioxidant NEPs obtained from sweet cherry pomace.
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Affiliation(s)
- Gloria Domínguez-Rodríguez
- Universidad de Alcalá, Departamento de Química Analítica, Química Física e Ingeniería Química, Facultad de Ciencias, Ctra. Madrid-Barcelona Km. 33.600, 28871 Alcalá de Henares Madrid, Spain
| | - María Luisa Marina
- Universidad de Alcalá, Departamento de Química Analítica, Química Física e Ingeniería Química, Facultad de Ciencias, Ctra. Madrid-Barcelona Km. 33.600, 28871 Alcalá de Henares Madrid, Spain; Universidad de Alcalá, Instituto de Investigación Química Andrés M. del Río (IQAR), Ctra. Madrid-Barcelona. Km. 33.600, 28871 Alcalá de Henares Madrid, Spain
| | - Merichel Plaza
- Universidad de Alcalá, Departamento de Química Analítica, Química Física e Ingeniería Química, Facultad de Ciencias, Ctra. Madrid-Barcelona Km. 33.600, 28871 Alcalá de Henares Madrid, Spain; Universidad de Alcalá, Instituto de Investigación Química Andrés M. del Río (IQAR), Ctra. Madrid-Barcelona. Km. 33.600, 28871 Alcalá de Henares Madrid, Spain.
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16
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Li ZY, Azi F, Dong JJ, Liu LZ, Ge ZW, Dong MS. Green and efficient in-situ biosynthesis of antioxidant and antibacterial bacterial cellulose using wine pomace. Int J Biol Macromol 2021; 193:2183-2191. [PMID: 34785197 DOI: 10.1016/j.ijbiomac.2021.11.049] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/21/2021] [Revised: 11/05/2021] [Accepted: 11/06/2021] [Indexed: 12/25/2022]
Abstract
Biologically active bacterial cellulose (BC) was efficiently synthesized in situ using wine pomace and its hydrolysate. The structural and biomechanical properties together with the biological functions of the BC were investigated. Functional BC from wine pomace and its enzymatic hydrolysate were of high purity and had higher crystallinity indexes (90.61% and 89.88%, respectively) than that from HS medium (82.26%). FTIR results proved the in-situ bindings of polyphenols to the functionalized BC. Compared to BC from HS medium, wine pomace-based BC had more densely packed ultrafine fibrils, higher diameter range distributions of fiber ribbon, but lower thermal decomposition temperatures, as revealed by the SEM micrographs and DSC data. Meanwhile, wine pomace-based BC exhibited higher loads in tensile strength and higher hardness (4.95 ± 0.31 N and 5.13 ± 0.63 N, respectively) than BC in HS medium (3.43 ± 0.14 N). Furthermore, BC synthesized from wine pomace hydrolysate exhibited a slower release rate of phenolic compounds, and possessed more antioxidant activities and better bacteriostatic effects than BC from wine pomace. These results demonstrate that BC synthesized in situ from wine pomace (especially from enzymatic hydrolysate) is a promising biomolecule with a potential application in wound dressing, tissue engineering, and other biomedical fields.
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Affiliation(s)
- Zhi-Yu Li
- College of Food Science & Technology, Nanjing Agricultural University, Nanjing, 210095, PR China.
| | - Fidelis Azi
- College of Food Science & Technology, Nanjing Agricultural University, Nanjing, 210095, PR China
| | - Jia-Jia Dong
- College of Pharmacy, Nanjing University of Chinese Medicine, Nanjing 210023, PR China
| | - Li-Zhi Liu
- College of Food Science & Technology, Nanjing Agricultural University, Nanjing, 210095, PR China
| | - Zhi-Wen Ge
- College of Food Science & Technology, Nanjing Agricultural University, Nanjing, 210095, PR China
| | - Ming-Sheng Dong
- College of Food Science & Technology, Nanjing Agricultural University, Nanjing, 210095, PR China.
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17
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Domínguez-Rodríguez G, García MC, Marina ML, Plaza M. Pressurized Liquid Extraction Combined with Enzymatic-Assisted Extraction to Obtain Bioactive Non-Extractable Polyphenols from Sweet Cherry ( Prunus avium L.) Pomace. Nutrients 2021; 13:nu13093242. [PMID: 34579121 PMCID: PMC8465171 DOI: 10.3390/nu13093242] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2021] [Revised: 09/07/2021] [Accepted: 09/14/2021] [Indexed: 11/16/2022] Open
Abstract
Sweet cherry generates large amounts of by-products within which pomace can be a source of bioactive phenolic compounds. Commonly, phenolic compounds have been obtained by conventional extraction methodologies. However, a significant fraction, called non-extractable polyphenols (NEPs), stays held in the conventional extraction residues. Therefore, in the present work, the release of NEPs from cherry pomace using pressurized liquid extraction (PLE) combined with enzyme-assisted extraction (EAE) using PromodTM enzyme is investigated for the first time. In order to study the influence of temperature, time, and pH on the NEPs extraction, a response surface methodology was carried out. PLE-EAE extracts displayed higher TPC (75 ± 8 mg GAE/100 g sample) as well as, PA content, and antioxidant capacity than the extracts obtained by PLE (with a TPC value of 14 ± 1 mg GAE/100 g sample) under the same extraction conditions, and those obtained by conventional methods (TPC of 8.30 ± 0.05 mg GAE/100 g sample). Thus, PLE-EAE treatment was more selective and sustainable to release NEPs from sweet cherry pomace compared with PLE without EAE treatment. Besides, size-exclusion chromatography profiles showed that PLE-EAE allowed obtaining NEPs with higher molecular weight (>8000 Da) than PLE alone.
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Affiliation(s)
- Gloria Domínguez-Rodríguez
- Universidad de Alcalá, Departamento de Química Analítica, Química Física e Ingeniería Química, Facultad de Ciencias, Ctra, Madrid-Barcelona Km 33.600, 28871 Alcalá de Henares, Madrid, Spain; (G.D.-R.); (M.C.G.); (M.L.M.)
| | - María Concepción García
- Universidad de Alcalá, Departamento de Química Analítica, Química Física e Ingeniería Química, Facultad de Ciencias, Ctra, Madrid-Barcelona Km 33.600, 28871 Alcalá de Henares, Madrid, Spain; (G.D.-R.); (M.C.G.); (M.L.M.)
- Universidad de Alcalá, Instituto de Investigación Química Andrés M. del Río (IQAR), Ctra, Madrid-Barcelona Km 33.600, 28871 Alcalá de Henares, Madrid, Spain
| | - María Luisa Marina
- Universidad de Alcalá, Departamento de Química Analítica, Química Física e Ingeniería Química, Facultad de Ciencias, Ctra, Madrid-Barcelona Km 33.600, 28871 Alcalá de Henares, Madrid, Spain; (G.D.-R.); (M.C.G.); (M.L.M.)
- Universidad de Alcalá, Instituto de Investigación Química Andrés M. del Río (IQAR), Ctra, Madrid-Barcelona Km 33.600, 28871 Alcalá de Henares, Madrid, Spain
| | - Merichel Plaza
- Universidad de Alcalá, Departamento de Química Analítica, Química Física e Ingeniería Química, Facultad de Ciencias, Ctra, Madrid-Barcelona Km 33.600, 28871 Alcalá de Henares, Madrid, Spain; (G.D.-R.); (M.C.G.); (M.L.M.)
- Universidad de Alcalá, Instituto de Investigación Química Andrés M. del Río (IQAR), Ctra, Madrid-Barcelona Km 33.600, 28871 Alcalá de Henares, Madrid, Spain
- Correspondence: ; Tel.: +34-91-885-6392
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18
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García-Díez E, Cuesta-Hervás M, Veses-Alcobendas AM, Alonso-Gordo Ó, García-Maldonado E, Martínez-Suárez M, Herranz B, Vaquero MP, Álvarez MD, Pérez-Jiménez J. Acute supplementation with grapes in obese subjects did not affect postprandial metabolism: a randomized, double-blind, crossover clinical trial. Eur J Nutr 2021; 60:2671-2681. [PMID: 33386890 DOI: 10.1007/s00394-020-02451-6] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2020] [Accepted: 11/24/2020] [Indexed: 11/29/2022]
Abstract
PURPOSE The aim of this study was to determine whether grape polyphenols have a "second-meal effect", modulating glucose and lipid elevations in the postprandial period after two successive meals in subjects with obesity. METHODS A randomized, double-blind, placebo-controlled, acute clinical trial was conducted. Twenty-five obese subjects (BMI = ≥ 30 and < 40 kg/m2) were randomly divided into two groups. At an initial visit, blood was collected in a fasting state and the subjects received breakfast and 46 g of either grape powder (equivalent to 252 g fresh grapes) or placebo, both solved in water. Lunch was provided 5 h later and then blood was collected after 0, 30, 60, 120, 180, 240, 300, 330, 360, and 420 min since arrival. Two weeks later, at a second visit, the subjects received the other powder. The following were determined: glucose, insulin, triglycerides, uric acid, blood count, hemoglobin, viscosity, antioxidant capacity, and satiety perception. RESULTS Postprandial increases were observed as expected in, for example, glucose and triglycerides after breakfast and lunch. The grape powder supplementation did not cause any significant modification compared to placebo, in these parameters; nor did it significantly modify plasma antioxidant capacity in the 6 h postprandial period. DISCUSSION Single grape powder supplementation did not modify postprandial responses in obese subjects, probably because the polyphenol dose was insufficient to induce such an effect. The result of a combination of grape with other polyphenol-rich products or chronic supplementation with grape powder on postprandial responses remains to be elucidated. TRIAL REGISTRATION NUMBER www.clinicaltrials.gov , NCT03741218.
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Affiliation(s)
- Esther García-Díez
- Department of Metabolism and Nutrition, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), José Antonio Novais 10, 28040, Madrid, Spain
| | - Marta Cuesta-Hervás
- Department of Metabolism and Nutrition, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), José Antonio Novais 10, 28040, Madrid, Spain
| | - Ana M Veses-Alcobendas
- Department of Metabolism and Nutrition, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), José Antonio Novais 10, 28040, Madrid, Spain
| | - Óscar Alonso-Gordo
- Department of Metabolism and Nutrition, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), José Antonio Novais 10, 28040, Madrid, Spain
| | - Elena García-Maldonado
- Department of Metabolism and Nutrition, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), José Antonio Novais 10, 28040, Madrid, Spain
| | - Miriam Martínez-Suárez
- Department of Metabolism and Nutrition, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), José Antonio Novais 10, 28040, Madrid, Spain
| | - Beatriz Herranz
- Department of Food Technology, Veterinary Faculty, Complutense University, Avda/Puerta de Hierro, s/n, 28040, Madrid, Spain
- Department of Characterization, Quality, and Safety, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Madrid, Spain
| | - M Pilar Vaquero
- Department of Metabolism and Nutrition, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), José Antonio Novais 10, 28040, Madrid, Spain
| | - María Dolores Álvarez
- Department of Characterization, Quality, and Safety, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Madrid, Spain
| | - Jara Pérez-Jiménez
- Department of Metabolism and Nutrition, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), José Antonio Novais 10, 28040, Madrid, Spain.
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19
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Domínguez-Rodríguez G, Plaza M, Marina ML. High-performance thin-layer chromatography and direct analysis in real time-high resolution mass spectrometry of non-extractable polyphenols from tropical fruit peels. Food Res Int 2021; 147:110455. [PMID: 34399456 DOI: 10.1016/j.foodres.2021.110455] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2021] [Revised: 05/05/2021] [Accepted: 05/23/2021] [Indexed: 11/16/2022]
Abstract
Passiflora species, mangosteen, and cherimoya peels are a source of bioactive phenolic compounds. Nevertheless, a significant fraction of polyphenols, called non-extractable polyphenols (NEPs), are retained in the extraction residue after a conventional extraction. Thus, alkaline, acid, and enzymatic-assisted extractions to recover high contents of antioxidant NEPs from the extraction residue of fruit peels, were compared in this work. A high-performance thin-layer chromatography method with UV/Vis detection was developed in order to obtain the phenolic profile for the extracts. The most intense bands were further analyzed by direct analysis in real-time-high-resolution mass spectrometry to tentatively identified NEPs in fruit peel extracts. Total phenolic and proanthocyanidin contents and antioxidant capacity of the extracts were measured to carry out a multivariate statistical analysis. Alkaline hydrolysis was the most efficient treatment to recover NEPs from fruit peels as well as a promising treatment to obtain antioxidant extracts along with EAE. Cherimoya peel extracts were the richest in antioxidant NEPs. This work highlights that many NEPs remain on the extraction residue of fruit peels after conventional extraction and are not usually taken into account.
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Affiliation(s)
- Gloria Domínguez-Rodríguez
- Universidad de Alcalá, Departamento de Química Analítica, Química Física e Ingeniería Química, Facultad de Ciencias, Ctra. Madrid-Barcelona Km. 33.600, Alcalá de Henares, 28871 Madrid, Spain; Department of Chemistry and Biochemistry, Mendel University in Brno, Zemedelska 1, CZ-613 00 Brno, Czech Republic
| | - Merichel Plaza
- Universidad de Alcalá, Departamento de Química Analítica, Química Física e Ingeniería Química, Facultad de Ciencias, Ctra. Madrid-Barcelona Km. 33.600, Alcalá de Henares, 28871 Madrid, Spain; Universidad de Alcalá, Instituto de Investigación Química Andrés M. del Río (IQAR), Ctra. Madrid-Barcelona. Km. 33.600, Alcalá de Henares, 28871 Madrid, Spain
| | - María Luisa Marina
- Universidad de Alcalá, Departamento de Química Analítica, Química Física e Ingeniería Química, Facultad de Ciencias, Ctra. Madrid-Barcelona Km. 33.600, Alcalá de Henares, 28871 Madrid, Spain; Universidad de Alcalá, Instituto de Investigación Química Andrés M. del Río (IQAR), Ctra. Madrid-Barcelona. Km. 33.600, Alcalá de Henares, 28871 Madrid, Spain.
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20
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Ramírez‐Bolaños S, Pérez‐Jiménez J, Díaz S, Robaina L. A potential of banana flower and pseudo‐stem as novel ingredients rich in phenolic compounds. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15072] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Affiliation(s)
- Sara Ramírez‐Bolaños
- Grupo de Investigación en Acuicultura (GIA) IU‐ECOAQUA Universidad de Las Palmas de Gran Canaria Crta. Taliarte s/n Telde 35214 Spain
| | - Jara Pérez‐Jiménez
- Department of Metabolism and Nutrition Institute of Food Science, Technology and Nutrition (ICTAN‐CSIC) José Antonio Novais 10 Madrid 28040 Spain
| | - Sara Díaz
- Fabricación Integrada y Avanzada Research Group Departamento de Ingeniería de Procesos Universidad de Las Palmas de Gran Canaria Las Palmas de Gran Canaria 35017 Spain
| | - Lidia Robaina
- Grupo de Investigación en Acuicultura (GIA) IU‐ECOAQUA Universidad de Las Palmas de Gran Canaria Crta. Taliarte s/n Telde 35214 Spain
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21
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Hasted TL, Sharif S, Boerlin P, Diarra MS. Immunostimulatory Potential of Fruits and Their Extracts in Poultry. Front Immunol 2021; 12:641696. [PMID: 34079540 PMCID: PMC8165432 DOI: 10.3389/fimmu.2021.641696] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2020] [Accepted: 04/21/2021] [Indexed: 11/13/2022] Open
Abstract
The impact of antibiotic use for growth promotion in livestock and poultry production on the rise of antimicrobial resistance (AMR) in bacteria led to the ban of this practice in the European Union in 2006 and a restriction of antimicrobial use (AMU) in animal agriculture in Canada and the United States of America. There is a high risk of infectious diseases such as necrotic enteritis due to Clostridium perfringens, and colibacillosis due to avian pathogenic Escherichia coli in antimicrobial-free broiler chickens. Thus, efficient and cost-effective methods for reducing AMU, maintaining good poultry health and reducing public health risks (food safety) are urgently needed for poultry production. Several alternative agents, including plant-derived polyphenolic compounds, have been investigated for their potential to prevent and control diseases through increasing poultry immunity. Many studies in humans reported that plant flavonoids could modulate the immune system by decreasing production of pro-inflammatory cytokines, T-cell activation, and proliferation. Fruits, especially berries, are excellent sources of flavonoids while being rich in nutrients and other functionally important molecules (vitamins and minerals). Thus, fruit byproducts or wastes could be important resources for value-added applications in poultry production. In the context of the circular economy and waste reduction, this review summarizes observed effects of fruit wastes/extracts on the general health and the immunity of poultry.
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Affiliation(s)
- Teri-Lyn Hasted
- Guelph Research and Development Center, Agriculture and Agri-Food Canada, Guelph, ON, Canada.,Department of Pathobiology, University of Guelph, Guelph, ON, Canada
| | - Shayan Sharif
- Department of Pathobiology, University of Guelph, Guelph, ON, Canada
| | - Patrick Boerlin
- Department of Pathobiology, University of Guelph, Guelph, ON, Canada
| | - Moussa Sory Diarra
- Guelph Research and Development Center, Agriculture and Agri-Food Canada, Guelph, ON, Canada
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22
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Magdaleno-Tapia C, Quifer-Rada P, Rodríguez-Rodríguez E, Estévez-Santiago R, Waterhouse AL, Lamuela-Reventós RM, Olmedilla-Alonso B, Pérez-Jiménez J. Evaluation of the potential of total proanthocyanidin content in feces as an intake biomarker. Food Res Int 2021; 145:110390. [PMID: 34112393 DOI: 10.1016/j.foodres.2021.110390] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2020] [Revised: 04/13/2021] [Accepted: 05/03/2021] [Indexed: 12/17/2022]
Abstract
Due to the health benefits associated with proanthocyanidins (PAs), it is useful to identify dietary PA biomarkers that can be determined by simple methods. Since increased levels of circulating PA metabolites are associated with increased fecal PA content, this study explores the spectrophotometric measurement of fecal PA content and its use as a biomarker of PA intake. To this end, fecal PA content was measured using an adaptation of Porter's spectrophotometric method in samples from a preclinical study and an observational study. In the former, excretion of 250-400 mg PA polymer equivalents/100 g feces was observed during supplementation and the day after, together with a significant association (p < 0.05) between PA intake and the excretion of both intact PAs and some PA metabolites, i.e., (+)-catechin, (-)-epicatechin and syringic acid. No relationship between intake and excretion was found in the observational study, either for the entire group (mean excretion of 240 ± 226 mg PA polymer equivalents/100 g feces) or after stratification into tertiles of consumption. In conclusion, the spectrophotometric determination of total PA content in feces proved to be a valid compliance marker in a preclinical study, but it was not associated with PA intake in free-living subjects. The potential of total PA excretion in observational studies, determined in fecal samples collected the day before dietary recall or in several fecal samples from the same subject, remains to be elucidated, as does a complete validation of the method proposed here.
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Affiliation(s)
- Cristina Magdaleno-Tapia
- Dpt. Metabolism and Nutrition, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Madrid, Spain
| | - Paola Quifer-Rada
- Dpt. Endocrinology and Nutrition, CIBER of Diabetes and Associated Metabolic Diseases, Biomedical Research Institute Sant Pau, Hospital de la Santa Creu i Sant Pau, Barcelona, Spain
| | | | - Rocío Estévez-Santiago
- Dpt. Metabolism and Nutrition, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Madrid, Spain; Faculty of Experimental Sciences, Francisco de Vitoria University, Pozuelo de Alarcón, Madrid, Spain
| | | | - Rosa M Lamuela-Reventós
- Dpt. Nutrition, Food Sciences and Gastronomy, XaRTA, INSA-UB, School of Pharmacy and Food Sciences, University of Barcelona, Barcelona, Spain; CIBER Physiopathology of Obesity and Nutrition (CIBER-OBN), Instituto de Salud Carlos III, Madrid, Spain
| | - Begoña Olmedilla-Alonso
- Dpt. Metabolism and Nutrition, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Madrid, Spain
| | - Jara Pérez-Jiménez
- Dpt. Metabolism and Nutrition, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Madrid, Spain; Dpt. Nutrition, Food Sciences and Gastronomy, XaRTA, INSA-UB, School of Pharmacy and Food Sciences, University of Barcelona, Barcelona, Spain.
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23
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Assessment of In Vitro Bioaccessibility of Polyphenols from Annurca, Limoncella, Red Delicious, and Golden Delicious Apples Using a Sequential Enzymatic Digestion Model. Antioxidants (Basel) 2021; 10:antiox10040541. [PMID: 33808499 PMCID: PMC8067271 DOI: 10.3390/antiox10040541] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/04/2021] [Revised: 03/25/2021] [Accepted: 03/28/2021] [Indexed: 11/17/2022] Open
Abstract
Four different varieties of apples have been considered (Limoncella, Annurca, Red Delicious, and Golden Delicious) to estimate the extent of colon polyphenolics release after in vitro sequential enzyme digestion. Since several studies report a positive effect of apple polyphenols in colonic damage, we found of interest to investigate the colon release of polyphenols in different varieties of apples in order to assess their prevention of colonic damage. UHPLC-HRMS analysis and antioxidant activity (ABTS, DPPH, and FRAP assays) were carried out on the apple extracts (peel, flesh, and whole fruit) obtained from not digested samples and on bioaccessible fractions (duodenal and colon bioaccessible fractions) after in vitro digestion. Polyphenolic content and antioxidant activities were found to vary significantly among the tested cultivars with Limoncella showing the highest polyphenol content accompanied by an excellent antioxidant activity in both flesh and whole fruit. The overall trend of soluble antioxidant capacity from the soluble duodenal phase (SDP) and soluble colonic phase (SCP) followed the concentrations of flavanols, procyandinis, and hydroxycinnamic acids under the same digestive steps. Our results highlighted that on average 64.2% of the total soluble antioxidant activity was released in the SCP with Limoncella exhibiting the highest values (82.31, 70.05, and 65.5%, respectively for whole fruit, flesh, and peel). This result suggested that enzymatic treatment with pronase E and viscozyme L, to reproduce biochemical conditions occurring in the colon, is effective for breaking the dietary fiber-polyphenols interactions and for the release of polyphenols which can exercise their beneficial effects in the colon. The beneficial effects related to the Limoncella consumption could thus be of potential great relevance to counteract the adverse effects of pro-oxidant and inflammatory processes on intestinal cells.
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24
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Zhang B, Zhang Y, Li H, Deng Z, Tsao R. A review on insoluble-bound phenolics in plant-based food matrix and their contribution to human health with future perspectives. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.09.029] [Citation(s) in RCA: 48] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
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25
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Enzyme-assisted extraction of bioactive non-extractable polyphenols from sweet cherry (Prunus avium L.) pomace. Food Chem 2020; 339:128086. [PMID: 33152877 DOI: 10.1016/j.foodchem.2020.128086] [Citation(s) in RCA: 46] [Impact Index Per Article: 11.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2020] [Revised: 09/10/2020] [Accepted: 09/11/2020] [Indexed: 12/11/2022]
Abstract
Sweet cherries processing produces big amounts of wastes mainly constituted by cherry pomace that can be a source of bioactive polyphenols. However, during the extraction process, an important fraction called non-extractable polyphenols (NEPs) remains retained in the extraction residue. This work describes the development of an enzyme-assisted extraction (EAE) method to obtain NEPs from sweet cherry pomace employing three different enzymes. Box-Behnken experimental designs were employed to select the optimal conditions of extraction time, temperature, enzyme concentration, and pH. The total phenolic and proanthocyanidin contents and the antioxidant and antihypertensive capacities were measured. Optimal EAE conditions extracted higher content of proanthocyanidins and with higher bioactivity from extraction residue than alkaline and acid hydrolysis. Moreover, there were higher amounts of bioactive phenolics in the extraction residue than in the sweet cherry pomace extract. The estimation of NEPs molecular weight distribution by HPLC-SEC demonstrated that EAE extracted NEPs with high molecular weight.
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Ramos-Romero S, Martínez-Maqueda D, Hereu M, Amézqueta S, Torres JL, Pérez-Jiménez J. Modifications of Gut Microbiota after Grape Pomace Supplementation in Subjects at Cardiometabolic Risk: A Randomized Cross-Over Controlled Clinical Trial. Foods 2020; 9:foods9091279. [PMID: 32933009 PMCID: PMC7555163 DOI: 10.3390/foods9091279] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2020] [Revised: 09/01/2020] [Accepted: 09/07/2020] [Indexed: 02/08/2023] Open
Abstract
Polyphenols are dietary bioactive compounds able to induce modifications in the gut microbiota profile, although more clinical studies are needed. With this aim, a randomized cross-over clinical trial was conducted, where 49 subjects at cardiometabolic risk (exhibiting at least two metabolic syndrome factors) were supplemented with a daily dose of 8 g of grape pomace (GP) for 6 weeks, with an equivalent control (CTL) period. The levels of total bacteria and Bacteroidetes, Firmicutes, Lactobacilliales, Bacteroides and Prevotella were estimated in fecal DNA by quantitative real-time PCR (qPCR), while fecal short-chain fatty acids (SCFAs) were assessed by gas chromatography. Several cardiometabolic markers were evaluated in blood samples. GP reduced insulin levels only in half of the participants (responders). GP supplementation did not cause significant modifications in the microbiota profile of the whole group, except for a tendency (p = 0.059) towards a decrease in the proportion of Lactobacilliales, while it increased the proportion of Bacteroides in non-responder subjects. The reduction of insulin levels in subjects at cardiometabolic risk upon GP supplementation appears not to be induced by changes in the major subgroups of gut microbiota. Further studies at the species level may help to elucidate the possible role of microbiota in GP-induced insulinemic status.
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Affiliation(s)
- Sara Ramos-Romero
- Institute of Advanced Chemistry of Catalonia (IQAC-CSIC), Jordi Girona 18-26, 08034 Barcelona, Spain; (S.R.-R.); (M.H.); (J.L.T.)
- Department of Cell Biology, Physiology & Immunology, Faculty of Biology, University of Barcelona, Avinguda Diagonal 643, 08028 Barcelona, Spain
| | - Daniel Martínez-Maqueda
- Department of Metabolism and Nutrition, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), José Antonio Novais 10, 28040 Madrid, Spain;
| | - Mercè Hereu
- Institute of Advanced Chemistry of Catalonia (IQAC-CSIC), Jordi Girona 18-26, 08034 Barcelona, Spain; (S.R.-R.); (M.H.); (J.L.T.)
| | - Susana Amézqueta
- Departament d’Enginyeria Química i Química Analítica, Institut de Biomedicina (IBUB), Universitat de Barcelona, Carrer de Martí i Franquès, 1-11, 08028 Barcelona, Spain;
| | - Josep Lluís Torres
- Institute of Advanced Chemistry of Catalonia (IQAC-CSIC), Jordi Girona 18-26, 08034 Barcelona, Spain; (S.R.-R.); (M.H.); (J.L.T.)
| | - Jara Pérez-Jiménez
- Department of Metabolism and Nutrition, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), José Antonio Novais 10, 28040 Madrid, Spain;
- Correspondence: ; Tel.: +34-915-492-300
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Gullickson ER, Krueger CG, Birmingham A, Maranan M, Reed JD. Development of a Cranberry Standard for Quantification of Insoluble Cranberry ( Vaccinium macrocarpon Ait.) Proanthocyanidins. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:2900-2905. [PMID: 31274305 DOI: 10.1021/acs.jafc.9b03696] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
Cranberry proanthocyanidins (PACs) can be partitioned into soluble PACs, which are extracted with solvents, and insoluble PACs, which remain associated with fibers and proteins after extraction. Most research on cranberry products only quantifies soluble PACs because proper standards for quantifying insoluble PACs are lacking. In this study, we evaluated the ability of a cranberry PAC (c-PAC) standard, reflective of the structural heterogeneity of PACs found in cranberry fruit, to quantify insoluble PACs by the butanol-hydrochloric acid (BuOH-HCl) method. For the first time, a c-PAC standard enabled conversion of BuOH-HCl absorbance values (550 nm) to a weight (milligram) basis, allowing for quantification of insoluble PACs in cranberries. The use of the c-PAC reference standard for sequential analysis of soluble PACs by the method of 4-(dimethylamino)cinnamaldehyde and insoluble PACs by the method of BuOH-HCl provides analytical tools for the standardization of cranberry-based ingredients.
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Affiliation(s)
- Erica R Gullickson
- Reed Research Group, Department of Animal Sciences, University of Wisconsin-Madison, 1675 Observatory Drive, Madison, Wisconsin 53706, United States
| | - Christian G Krueger
- Reed Research Group, Department of Animal Sciences, University of Wisconsin-Madison, 1675 Observatory Drive, Madison, Wisconsin 53706, United States
- Complete Phytochemical Solutions LLC, 317 South Street, Cambridge, Wisconsin 53523, United States
| | - Andrew Birmingham
- Complete Phytochemical Solutions LLC, 317 South Street, Cambridge, Wisconsin 53523, United States
| | - Michael Maranan
- Complete Phytochemical Solutions LLC, 317 South Street, Cambridge, Wisconsin 53523, United States
| | - Jess D Reed
- Reed Research Group, Department of Animal Sciences, University of Wisconsin-Madison, 1675 Observatory Drive, Madison, Wisconsin 53706, United States
- Complete Phytochemical Solutions LLC, 317 South Street, Cambridge, Wisconsin 53523, United States
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28
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Pico J, Xu K, Guo M, Mohamedshah Z, Ferruzzi MG, Martinez MM. Manufacturing the ultimate green banana flour: Impact of drying and extrusion on phenolic profile and starch bioaccessibility. Food Chem 2019; 297:124990. [DOI: 10.1016/j.foodchem.2019.124990] [Citation(s) in RCA: 37] [Impact Index Per Article: 7.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2019] [Revised: 06/09/2019] [Accepted: 06/10/2019] [Indexed: 01/09/2023]
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Febrianto NA, Zhu F. Diversity in Composition of Bioactive Compounds Among 26 Cocoa Genotypes. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:9501-9509. [PMID: 31334642 DOI: 10.1021/acs.jafc.9b03448] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
Composition of bioactive compounds in cocoa beans is critical to the sensory and nutritional quality of cocoa based products. Twenty-six cocoa bean genotypes were freshly collected from the same plantation location in Indonesia. The bioactive compounds in these raw cocoa genotypes were identified and quantified. The results showed a great diversity in the composition of bioactive compounds among the 26 cocoa samples. The concentrations of methylxanthines, epicatechin, proanthocyanidin (PA) B-type oligomers, clovamide, and anthocyanins were important variables that differentiated these genotypes. MCC 01, SUL 3, ICCRI 03, and ICS 60 genotypes had the highest contents of flavan-3-ols including PAs and have the potential to be developed for "healthy" product formulations. Some genotypes such as DR 1, DR 2, DR 38, ICS 13, KPC 1, KW 617, RCC 71, and TSH 858 could be favored by industries due to the potential to be made into end-products with brighter appearance.
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Affiliation(s)
- Noor Ariefandie Febrianto
- School of Chemical Sciences , University of Auckland , Private Bag 92019 , Auckland 1142 , New Zealand
- Indonesian Coffee and Cocoa Research Institute (ICCRI) , Jl. PB Sudirman No. 90 Jember , East Java 68118 , Indonesia
| | - Fan Zhu
- School of Chemical Sciences , University of Auckland , Private Bag 92019 , Auckland 1142 , New Zealand
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30
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Bertha C, Alberto SBJ, Tovar J, Sáyago‐Ayerdi SG, Zamora‐Gasga VM. In vitro
gastrointestinal digestion of mango by‐product snacks: Potential absorption of polyphenols and antioxidant capacity. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14224] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Cruz‐Trinidad Bertha
- Tecnológico Nacional de México/Instituto Tecnológico de Estudios Superiores de Zamora km 7 ‐La Piedad, Carretera Zamora Michoacán México
| | - Sánchez-Burgos Jorge Alberto
- Laboratorio Integral de Investigación en Alimentos División de Estudios de Posgrado Tecnológico Nacional de México/Instituto Tecnológico de Tepic Av Instituto Tecnológico No 2595, Col Lagos del Country CP 63175 Tepic Nayarit México
| | - Juscelino Tovar
- Department of Food Technology, Engineering and Nutrition Lund University P.O. Box 124 SE‐221 00 Lund Sweden
| | - Sonia Guadalupe Sáyago‐Ayerdi
- Laboratorio Integral de Investigación en Alimentos División de Estudios de Posgrado Tecnológico Nacional de México/Instituto Tecnológico de Tepic Av Instituto Tecnológico No 2595, Col Lagos del Country CP 63175 Tepic Nayarit México
| | - Victor Manuel Zamora‐Gasga
- Laboratorio Integral de Investigación en Alimentos División de Estudios de Posgrado Tecnológico Nacional de México/Instituto Tecnológico de Tepic Av Instituto Tecnológico No 2595, Col Lagos del Country CP 63175 Tepic Nayarit México
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31
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Pérez-Ramírez IF, de Diego EH, Riomoros-Arranz M, Reynoso-Camacho R, Saura-Calixto F, Pérez-Jiménez J. Effects of acute intake of grape/pomegranate pomace dietary supplement on glucose metabolism and oxidative stress in adults with abdominal obesity. Int J Food Sci Nutr 2019; 71:94-105. [PMID: 31062633 DOI: 10.1080/09637486.2019.1607831] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Abstract
A controlled acute, cross-over clinical study (NCT02710461) was performed in order to evaluate the effects on glucose metabolism of a grape/pomegranate pomace dietary supplement in subjects with abdominal obesity (aged 40-60, n = 20). A standard 75 g oral glucose tolerance test (OGTT) was administered alone, together with or 10 h after the consumption of 10 g of the dietary supplement, rich in both extractable (0.4 g) and non-extractable (1.4 g) polyphenols. The dietary supplement did not ameliorate glucose or insulin at any sampling time. No improvement in antioxidant capacity was observed in plasma or urine, concordant with no increased urine polyphenol excretion. A tendency towards improved insulin sensitivity was observed when the product was consumed 10 h before glucose solution. These results suggest that a single realistic dose of grape/pomegranate pomace is not able to clearly improve glucose metabolism; chronic intake remains to be evaluated.
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Affiliation(s)
- Iza F Pérez-Ramírez
- Research and Graduate Studies in Food Science, Facultad de Química, Universidad Autónoma de Querétaro, Querétaro, México.,Department of Metabolism and Nutrition, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Madrid, Spain
| | - Elena Hernández de Diego
- Department of Metabolism and Nutrition, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Madrid, Spain.,Department Nutrition, Exercise and Sport, University of Copenhagen, Copenhagen, Denmark
| | - Marta Riomoros-Arranz
- Department of Metabolism and Nutrition, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Madrid, Spain
| | - Rosalía Reynoso-Camacho
- Research and Graduate Studies in Food Science, Facultad de Química, Universidad Autónoma de Querétaro, Querétaro, México
| | - Fulgencio Saura-Calixto
- Department of Metabolism and Nutrition, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Madrid, Spain
| | - Jara Pérez-Jiménez
- Department of Metabolism and Nutrition, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Madrid, Spain
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32
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Muñoz-González I, Chamorro S, Pérez-Jiménez J, López-Andrés P, Álvarez-Acero I, Herrero AM, Nardoia MA, Brenes A, Viveros A, Arija I, Rey A, Ruiz-Capillas C. Phenolic Metabolites in Plasma and Thigh Meat of Chickens Supplemented with Grape Byproducts. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:4463-4471. [PMID: 30977645 DOI: 10.1021/acs.jafc.9b00222] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
Grape byproducts are rich sources of polyphenols with powerful antioxidant and health-promoting effects. The impact of supplementing chicken diets with grape byproducts on plasma and thigh meat concentrations of phenolic metabolites was evaluated by analyzing samples by high-performance liquid chromatography quadrupole time of flight mass spectrometry. Chickens were fed three experimental diets: Control diet, Control+8% grape pomace, and Control+0.1% grape seed extract. In plasma, 32 phenolic metabolites were identified, some of which were conjugated catechin/epicatechin metabolites exclusively identified in chickens fed diets enriched in grape byproducts. Also, these chickens showed significantly higher plasmatic concentrations of 21 phenolic metabolites. In thigh meat, 14 phenolic metabolites were identified, but no differences were found between diets. Higher plasmatic tocopherol was found when supplementing diets with grape byproducts, while no changes were observed in meat. Thus, supplementing chicken diets with grape byproducts leads to a significant increase in the circulation of phenolic metabolites and tocopherol.
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Affiliation(s)
- Irene Muñoz-González
- Instituto de Ciencia y Tecnología de Alimentos y Nutrición (ICTAN-CSIC) , José Antonio Nováis, 10 , 28040 Madrid , Spain
| | - Susana Chamorro
- Instituto de Ciencia y Tecnología de Alimentos y Nutrición (ICTAN-CSIC) , José Antonio Nováis, 10 , 28040 Madrid , Spain
| | - Jara Pérez-Jiménez
- Instituto de Ciencia y Tecnología de Alimentos y Nutrición (ICTAN-CSIC) , José Antonio Nováis, 10 , 28040 Madrid , Spain
| | - Patricia López-Andrés
- Instituto de Ciencia y Tecnología de Alimentos y Nutrición (ICTAN-CSIC) , José Antonio Nováis, 10 , 28040 Madrid , Spain
| | - Inmaculada Álvarez-Acero
- Instituto de Ciencia y Tecnología de Alimentos y Nutrición (ICTAN-CSIC) , José Antonio Nováis, 10 , 28040 Madrid , Spain
| | - Ana M Herrero
- Instituto de Ciencia y Tecnología de Alimentos y Nutrición (ICTAN-CSIC) , José Antonio Nováis, 10 , 28040 Madrid , Spain
| | - Marı A Nardoia
- Instituto de Ciencia y Tecnología de Alimentos y Nutrición (ICTAN-CSIC) , José Antonio Nováis, 10 , 28040 Madrid , Spain
| | - Agustín Brenes
- Instituto de Ciencia y Tecnología de Alimentos y Nutrición (ICTAN-CSIC) , José Antonio Nováis, 10 , 28040 Madrid , Spain
| | - Agustín Viveros
- Facultad de Veterinaria , Universidad Complutense , 28040 Madrid , Spain
| | - Ignacio Arija
- Facultad de Veterinaria , Universidad Complutense , 28040 Madrid , Spain
| | - Ana Rey
- Facultad de Veterinaria , Universidad Complutense , 28040 Madrid , Spain
| | - Claudia Ruiz-Capillas
- Instituto de Ciencia y Tecnología de Alimentos y Nutrición (ICTAN-CSIC) , José Antonio Nováis, 10 , 28040 Madrid , Spain
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33
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Febrianto NA, Zhu F. Intravariety Diversity of Bioactive Compounds in Trinitario Cocoa Beans with Different Degrees of Fermentation. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:3150-3158. [PMID: 30794392 DOI: 10.1021/acs.jafc.8b06418] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
There has been increasing interest in the bioactive components of cocoa beans as they are related to the nutritional and sensory quality of cocoa products. Sulawesi 1 (Sul 1) cocoa beans (Trinitario variety) with different degrees of fermentation were collected from Indonesia. Quantification of bioactive compounds in these beans was done to better understand its intravariety diversity in the composition of bioactive components. Epicatechin, proanthocyanidin (PA) dimer, PA trimer, PA tetramer, and cyanidin glycosides were the major phenolics in Sul 1 cocoa beans. There was wide variation in the concentrations of bioactive compounds among the beans. These cocoa beans can be categorized into 4 distinct groups based on the profiles of flavan-3-ol derivatives, phenolic acids, flavonols, and anthocyanins. The fermentation index of cocoa beans could not be directly related to the polyphenol profile. This study provides insights into farm management using Sul 1 as planting material for quality improvement of cocoa-based products with targeted bioactive composition.
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Affiliation(s)
- Noor Ariefandie Febrianto
- School of Chemical Sciences , University of Auckland , Private Bag 92019, Auckland 1142 , New Zealand
- Indonesian Coffee and Cocoa Research Institute (ICCRI) , Jl. PB Sudirman No. 90 , Jember 68118 , East Java , Indonesia
| | - Fan Zhu
- School of Chemical Sciences , University of Auckland , Private Bag 92019, Auckland 1142 , New Zealand
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34
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Emulsion gels containing n-3 fatty acids and condensed tannins designed as functional fat replacers. Food Res Int 2018; 113:465-473. [DOI: 10.1016/j.foodres.2018.07.041] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2018] [Revised: 07/18/2018] [Accepted: 07/28/2018] [Indexed: 11/18/2022]
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35
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The Hepatoprotective Effect of Jaboticaba Peel Powder in a Rat Model of Type 2 Diabetes Mellitus Involves the Modulation of Thiol/Disulfide Redox State through the Upregulation of Glutathione Synthesis. J Nutr Metab 2018; 2018:9794629. [PMID: 30186630 PMCID: PMC6093015 DOI: 10.1155/2018/9794629] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2018] [Revised: 05/24/2018] [Accepted: 05/31/2018] [Indexed: 01/24/2023] Open
Abstract
Jaboticaba peel powder (JPP) is rich in bioactive compounds, mainly soluble and insoluble polyphenols with great antioxidant properties. The aim of this study is to evaluate the effects of JPP supplementation on the oxidative stress and hepatic damage in a rat model of type 2 diabetes mellitus (T2DM). Diabetic rats received vehicle or JPP at 2.7 (JPP-I), 5.4 (JPP-II), or 10.8 (JPP-III) g/L in drinking water during 8 weeks. JPP-III attenuated hyperglycaemia and dyslipidemia increased by 86% the liver content of nonprotein thiol groups and by 90% the GSH/GSSG ratio by activating glutathione synthesis. Accordingly, JPP supplementation prevented the loss of activity of the sulfhydryl-dependent enzyme δ-aminolaevulinic acid dehydratase and attenuated hepatic injury assessed by the reduction of serum aspartate aminotransferase activity and liver hypertrophy. Our results support that JPP supplementation to T2DM rats decreases hepatic damage most likely by increasing glutathione synthesis and modulating the thiol/disulfide redox balance.
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36
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Phytochemical characterization and antimicrobial evaluation of young leaf/shoot and press cake extracts from Hippophae rhamnoides L. FOOD BIOSCI 2018. [DOI: 10.1016/j.fbio.2018.05.010] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
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37
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Non-waste technology through the enzymatic hydrolysis of agro-industrial by-products. Trends Food Sci Technol 2018. [DOI: 10.1016/j.tifs.2018.05.013] [Citation(s) in RCA: 33] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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38
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Production of spray-dried proanthocyanidin-rich cinnamon (Cinnamomum zeylanicum) extract as a potential functional ingredient: Improvement of stability, sensory aspects and technological properties. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2018.01.007] [Citation(s) in RCA: 32] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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39
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Pérez-Jiménez J, Saura-Calixto F. Fruit peels as sources of non-extractable polyphenols or macromolecular antioxidants: Analysis and nutritional implications. Food Res Int 2018; 111:148-152. [PMID: 30007671 DOI: 10.1016/j.foodres.2018.05.023] [Citation(s) in RCA: 64] [Impact Index Per Article: 10.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2018] [Revised: 05/08/2018] [Accepted: 05/09/2018] [Indexed: 12/25/2022]
Abstract
Despite increasing interest in the relevance of non-extractable polyphenols (NEPP) or macromolecular antioxidants as food bioactive compounds, most studies on their presence in foods focus mainly on the edible part of specific fruits, but their potential presence in fruit peels is usually ignored. The aim of this study was to evaluate NEPP content in the peels from ten common fruits. The results showed that NEPP made up more than half of the total polyphenol contents in half of the studied samples. HPLC analysis showed that NEPP were constituted by phenolic acids, flavanols and flavonols. Also, it was found that peels accounted for >40% of total NEPP in the fruit in four of the samples analysed. These results should encourage both the use of fruit peels in the fruit industry as ingredients and the consumption of whole fruits given the significant presence of NEPP in fruit peels.
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Affiliation(s)
- Jara Pérez-Jiménez
- Department of Metabolism and Nutrition, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), José Antonio Novais 10, 28040, Madrid, Spain.
| | - Fulgencio Saura-Calixto
- Department of Metabolism and Nutrition, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), José Antonio Novais 10, 28040, Madrid, Spain
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40
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Fryganas C, Drake C, Ropiak HM, Mora-Ortiz M, Smith LMJ, Mueller-Harvey I, Kowalczyk RM. Carbon-13 Cross-Polarization Magic-Angle Spinning Nuclear Magnetic Resonance for Measuring Proanthocyanidin Content and Procyanidin to Prodelphinidin Ratio in Sainfoin ( Onobrychis viciifolia) Tissues. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:4073-4081. [PMID: 29631396 DOI: 10.1021/acs.jafc.8b01215] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
A procedure based on 13C CPMAS NMR was developed to study procyanidins (PCs) and prodelphinidins (PDs) directly in milled sainfoin plant tissues. Blackcurrant and Tilia samples enabled reference spectra of purified proanthocyanidin (PA) fractions, crude extracts, and milled plant tissues, with characteristic resonances at 155, 144, and 132 ppm. PC/PD ratios were estimated from the I132/I155 intensity ratio and differed by 2.5 to 5.9% compared to thiolysis data. Normalization to the 155 ppm signal intensity from reference spectra enabled analysis of PA contents with an error of ca. 8 g PAs/100 g plant tissue. The procedure estimates the lignin contribution and allows for a correction of the PA content. In six sainfoin accessions, estimated PA contents were 1.6- to 20.8-fold higher than the thiolysis and 1.4- to 2.6-fold higher than the HCl-butanol-acetone results. Method differences may reflect the presence of unextractable, possibly high molecular weight PAs in sainfoin.
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Affiliation(s)
- Christos Fryganas
- School of Agriculture, Policy and Development , University of Reading , P.O. Box 236, 1 Earley Gate , Reading RG6 6AT , United Kingdom
| | - Christopher Drake
- School of Agriculture, Policy and Development , University of Reading , P.O. Box 236, 1 Earley Gate , Reading RG6 6AT , United Kingdom
| | - Honorata M Ropiak
- School of Agriculture, Policy and Development , University of Reading , P.O. Box 236, 1 Earley Gate , Reading RG6 6AT , United Kingdom
| | - Marina Mora-Ortiz
- Department of Food and Nutritional Sciences , University of Reading , Whiteknights Campus , P.O. Box 226, Reading RG6 6AP , United Kingdom
| | - Lydia M J Smith
- National Institute of Agricultural Botany , Huntingdon Road , Cambridge CB3 OLE , United Kingdom
| | - Irene Mueller-Harvey
- School of Agriculture, Policy and Development , University of Reading , P.O. Box 236, 1 Earley Gate , Reading RG6 6AT , United Kingdom
| | - Radoslaw M Kowalczyk
- Chemical Analysis Facility, School of Chemistry, Food and Pharmacy , University of Reading , P.O. Box 224, Whiteknights Campus , Reading RG6 6AD , United Kingdom
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41
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Dorris MR, Voss DM, Bollom MA, Krawiec-Thayer MP, Bolling BW. Browning Index of Anthocyanin-Rich Fruit Juice Depends on pH and Anthocyanin Loss More Than the Gain of Soluble Polymeric Pigments. J Food Sci 2018; 83:911-921. [PMID: 29574726 DOI: 10.1111/1750-3841.14106] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/09/2017] [Revised: 01/24/2018] [Accepted: 02/08/2018] [Indexed: 01/24/2023]
Abstract
Browning index (BI, ABS520 nm /ABS420 nm ) is a measure of anthocyanin-rich fruit juice pigmentation quality. This study sought to determine the extent to which BI describes anthocyanin quality and degradation in fruit juices. Commercial fruit juices were assayed for monomeric anthocyanin (MA) content, percent polymeric color (%PC), pH, and BI. BI varied, 0.29 to 1.72, among cranberry, cherry, grape, aronia, and pomegranate juices. Principal component analysis (PCA) revealed that BI was strongly inversely associated with %PC, and positively correlated with MAs to a lesser extent. The BI of grape and cherry juices varied linearly with pH from 2.0 to 4.0 in pH-adjusted juices. Cherry and grape juices at pH approximately 2.0 to 4.0 were incubated at 50 °C to induce juice browning. BI and MA decreased, and %PC increased, but the amount of MA degradation was not explained by %PC. In the aged juices, BI and MA were strongly correlated using PCA. In aged grape juice, chromatographic analysis was used characterize anthocyanins, proanthocyanidins, and anthocyanin scission products. Anthocyanin loss and a gain of unresolved components absorbing at 420 nm decreased BI. Proanthocyanidins and co-eluting pigments with varying BI decreased during aging. Scission products did not account for anthocyanin loss. Thus, MA loss more so than the gain in pigments associated with juice proanthocyanidins contribute to the increase in %PC and decline of the BI during accelerated aging of grape juice. Thus, BI is a useful marker of fruit juice quality within juices of the same pH and anthocyanin composition. PRACTICAL APPLICATION Fruit juice pigmentation depends on anthocyanins, pH, and other matrix components. Spectrophotometric methods to determine pigmentation include the browning index (ABS520 nm /ABS420 nm ), pH differential method for monomeric anthocyanin (MA) content, and bisulfite bleaching to determine percent polymeric color (%PC). In this study, anthocyanin-rich fruit juice browning index was strongly dependent on pH and MA content. MA loss, and to a lesser extent, a gain in newly-formed pigments at 420 nm contributed to the browning index change during aging. Therefore, browning index is strongly associated with MA content and is useful for assessing fruit juice quality.
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Affiliation(s)
- Matthew R Dorris
- Dept. of Food Science, Univ. of Wisconsin-Madison, 1065 Linden Drive, Madison, WI 53706, U.S.A
| | - Danielle M Voss
- Dept. of Food Science, Univ. of Wisconsin-Madison, 1065 Linden Drive, Madison, WI 53706, U.S.A
| | - Mark A Bollom
- Dept. of Food Science, Univ. of Wisconsin-Madison, 1065 Linden Drive, Madison, WI 53706, U.S.A
| | | | - Bradley W Bolling
- Dept. of Food Science, Univ. of Wisconsin-Madison, 1065 Linden Drive, Madison, WI 53706, U.S.A
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Pérez-Ramírez IF, Reynoso-Camacho R, Saura-Calixto F, Pérez-Jiménez J. Comprehensive Characterization of Extractable and Nonextractable Phenolic Compounds by High-Performance Liquid Chromatography-Electrospray Ionization-Quadrupole Time-of-Flight of a Grape/Pomegranate Pomace Dietary Supplement. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:661-673. [PMID: 29278908 DOI: 10.1021/acs.jafc.7b05901] [Citation(s) in RCA: 32] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Abstract
Grape and pomegranate are rich sources of phenolic compounds, and their derived products could be used as ingredients for the development of functional foods and dietary supplements. However, the profile of nonextractable or macromolecular phenolic compounds in these samples has not been evaluated. Here, we show a comprehensive characterization of extractable and nonextractable phenolic compounds of a grape/pomegranate pomace dietary supplement using high-performance liquid chromatography-electrospray ionization-quadrupole time-of-flight (HPLC-ESI-QTOF) and matrix-assisted laser desorption/ionization (MALDI)-TOF techniques. The main extractable phenolic compounds were several anthocyanins (principally malvidin 3-O-glucoside) as well as gallotannins and gallagyl derivatives; some phenolic compounds were reported in grape or pomegranate for the first time. Additionally, there was a high proportion of nonextractable phenolic compounds, including vanillic acid, and dihydroxybenzoic acid. Unidentified polymeric structures were detected by MALDI-TOF MS analysis. This study shows that mixed grape and pomegranate pomaces are a source of different classes of phenolic compounds including a high proportion of nonextractable phenolic compounds.
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Affiliation(s)
- Iza F Pérez-Ramírez
- Research and Graduate Studies in Food Science, Facultad de Química, Universidad Autónoma de Querétaro , Cerro de las Campanas s/n, 76010 Santiago de Querétaro, Querétaro, México
- Department of Metabolism and Nutrition, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC) , José Antonio Novais 10, 28040 Madrid, Spain
| | - Rosalía Reynoso-Camacho
- Research and Graduate Studies in Food Science, Facultad de Química, Universidad Autónoma de Querétaro , Cerro de las Campanas s/n, 76010 Santiago de Querétaro, Querétaro, México
| | - Fulgencio Saura-Calixto
- Department of Metabolism and Nutrition, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC) , José Antonio Novais 10, 28040 Madrid, Spain
| | - Jara Pérez-Jiménez
- Department of Metabolism and Nutrition, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC) , José Antonio Novais 10, 28040 Madrid, Spain
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Zamora-Gasga VM, Cárdenas-Castro AP, Montalvo-González E, Loarca-Piña MGF, Pedro Alberto VL, Tovar J, Sáyago-Ayerdi SG. In vitro human colonic fermentation of indigestible fraction isolated from lunch menus: impact on the gut metabolites and antioxidant capacity. Int J Food Sci Nutr 2017; 69:718-728. [PMID: 29278017 DOI: 10.1080/09637486.2017.1416458] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
Abstract
The indigestible fraction (IF) isolated from three lunch menus: Modified Mexican Lunch (MM-L), Traditional Mexican Lunch (TM-L) and Alternative Mexican Lunch (AM-L), was studied in terms of antioxidant capacity (AOX) and metabolites produced through fermentation by human intestinal microbiota. IFs were isolated after withstanding in vitro gastrointestinal digestion and total soluble polyphenols (TSP), condensed tannins (CT), hydrolysable polyphenols (HP) and AOX (DPPH, FRAP) were evaluated. AOX, pH and bacterial metabolites profile changes were also monitored during in vitro colonic fermentation. Lunch menus showed differences in IF, TSP, CT and FRAP values (p<.05). TM-L had the highest TSP and CT contents (0.84 and 1.89 g/100 g DW, respectively). Changes in pH and AOX during fermentation were time-dependent and substrate-dependent (p<.05). Butyric acid production was not significantly modified by the IFs (p>.05). Fifty-seven microbiota-produced volatile compounds were detected by SPME-GC-MS. This study shows the potential effects of food habits on bacterial metabolite production.
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Affiliation(s)
- Victor Manuel Zamora-Gasga
- a Laboratorio Integral de Investigación en Alimentos , Tecnológico Nacional de México/Instituto Tecnológico de Tepic , Tepic , Mexico
| | - Alicia Paulina Cárdenas-Castro
- a Laboratorio Integral de Investigación en Alimentos , Tecnológico Nacional de México/Instituto Tecnológico de Tepic , Tepic , Mexico
| | - Efigenia Montalvo-González
- a Laboratorio Integral de Investigación en Alimentos , Tecnológico Nacional de México/Instituto Tecnológico de Tepic , Tepic , Mexico
| | - María Guadalupe Flavia Loarca-Piña
- b Programa de Posgrado en Alimentos del Centro de la República, Facultad de Química , Universidad Autónoma de Querétaro , Santiago de Querétaro , Mexico
| | - Vázquez-Landaverde Pedro Alberto
- c Centro de Investigación en Ciencia Aplicada y Tecnología Avanzada del Instituto Politécnico Nacional , Instituto Politécnico Nacional , Santiago de Querétaro , México
| | - Juscelino Tovar
- d Department of Food Technology, Engineering and Nutrition , Lund University , Lund , Sweden
| | - Sonia Guadalupe Sáyago-Ayerdi
- a Laboratorio Integral de Investigación en Alimentos , Tecnológico Nacional de México/Instituto Tecnológico de Tepic , Tepic , Mexico
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Domínguez-Rodríguez G, Marina ML, Plaza M. Strategies for the extraction and analysis of non-extractable polyphenols from plants. J Chromatogr A 2017; 1514:1-15. [PMID: 28778531 DOI: 10.1016/j.chroma.2017.07.066] [Citation(s) in RCA: 70] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/16/2017] [Revised: 07/17/2017] [Accepted: 07/18/2017] [Indexed: 02/06/2023]
Abstract
The majority of studies based on phenolic compounds from plants are focused on the extractable fraction derived from an aqueous or aqueous-organic extraction. However, an important fraction of polyphenols is ignored due to the fact that they remain retained in the residue of extraction. They are the so-called non-extractable polyphenols (NEPs) which are high molecular weight polymeric polyphenols or individual low molecular weight phenolics associated to macromolecules. The scarce information available about NEPs shows that these compounds possess interesting biological activities. That is why the interest about the study of these compounds has been increasing in the last years. Furthermore, the extraction and characterization of NEPs are considered a challenge because the developed analytical methodologies present some limitations. Thus, the present literature review summarizes current knowledge of NEPs and the different methodologies for the extraction of these compounds, with a particular focus on hydrolysis treatments. Besides, this review provides information on the most recent developments in the purification, separation, identification and quantification of NEPs from plants.
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Affiliation(s)
- Gloria Domínguez-Rodríguez
- Department of Analytical Chemistry, Physical Chemistry and Chemical Engineering, Faculty of Biology, Environmental Sciences and Chemistry, Universidad de Alcalá, Ctra. Madrid-Barcelona Km. 33.600, Alcalá de Henares, Madrid, Spain
| | - María Luisa Marina
- Department of Analytical Chemistry, Physical Chemistry and Chemical Engineering, Faculty of Biology, Environmental Sciences and Chemistry, Universidad de Alcalá, Ctra. Madrid-Barcelona Km. 33.600, Alcalá de Henares, Madrid, Spain
| | - Merichel Plaza
- Department of Analytical Chemistry, Physical Chemistry and Chemical Engineering, Faculty of Biology, Environmental Sciences and Chemistry, Universidad de Alcalá, Ctra. Madrid-Barcelona Km. 33.600, Alcalá de Henares, Madrid, Spain.
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Jiménez-Martínez MC, Montalvo-González E, Sáyago-Ayerdi SG, Mercado-Mercado G, Ramírez-de León JA, Paz-Gamboa E, Vivar-Vera MA. Effect of high hydrostatic pressure on the polyphenols and antioxidant activity of plantain pulp (Musa paradisiaca AAB). JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2017; 97:2508-2515. [PMID: 27701748 DOI: 10.1002/jsfa.8067] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/02/2016] [Revised: 09/20/2016] [Accepted: 09/27/2016] [Indexed: 06/06/2023]
Abstract
BACKGROUND The impact of high-pressure processing (HPP) on the polyphenol (PP) content and antioxidant activity (AOX) of plantain pulp was evaluated. Pressures of 400, 500 and 600 MPa were applied to plantain pulp for 90 and 180 s at room temperature (25 °C). Polyphenoloxidase activity, extractable (EPP) and non-extractable PP (NEPP) contents, flavonoid content and AOX (FRAP, ABTS•+ ) were evaluated. In addition, PP identification was performed using high-performance liquid chromatography. RESULTS Polyphenoloxidase activity was inhibited after HPP under all of the conditions studied. Increases of 110.80% and 137.40% in EPP content under conditions of 500 MPa/180 s and 600 MPa/90 s were observed with a simultaneous improvement in the AOX with increments of up to 128.71%. The treatment under conditions of 500 MPa/90 s had the highest total PP content, including the highest content of flavonoids (0.22 g ellagic acid equivalents kg-1 dry weight) and the proportion of NEPP that contained hydrolysable PPs (91.12 g gallic acid equivalents kg-1 dry weight with high AOX. The identified PPs included catechin, quercetin, gallic and hydroxybenzoic acids. CONCLUSION HPP performed at a room temperature can be used for improving the total content of PP compounds in plantain pulp under specific pressure and time conditions. © 2016 Society of Chemical Industry.
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Affiliation(s)
- Miriam C Jiménez-Martínez
- Coordinación de Posgrado, Departamento de Ingeniería Química y Bioquímica, Instituto Tecnológico de Tuxtepec, Av. Dr. Víctor Bravo Ahuja s/n, Col. 5 de Mayo, CP 68350, Tuxtepec, Oaxaca, México
| | - Efigenia Montalvo-González
- Laboratorio Integral de Investigación en Alimentos-LIIA, Instituto Tecnológico de Tepic, Av. Tecnológico No. 2595, CP 63175, Tepic, Nayarit, México
| | - Sonia G Sáyago-Ayerdi
- Laboratorio Integral de Investigación en Alimentos-LIIA, Instituto Tecnológico de Tepic, Av. Tecnológico No. 2595, CP 63175, Tepic, Nayarit, México
| | - Gilberto Mercado-Mercado
- Laboratorio Integral de Investigación en Alimentos-LIIA, Instituto Tecnológico de Tepic, Av. Tecnológico No. 2595, CP 63175, Tepic, Nayarit, México
| | - José A Ramírez-de León
- Unidad Académica Multidisciplinaria Reynosa Aztlán, Universidad Autónoma de Tamaulipas, Apartado Postal 1015, Reynosa, 88700, Tamaulipas, México
| | - Ernestina Paz-Gamboa
- Coordinación de Posgrado, Departamento de Ingeniería Química y Bioquímica, Instituto Tecnológico de Tuxtepec, Av. Dr. Víctor Bravo Ahuja s/n, Col. 5 de Mayo, CP 68350, Tuxtepec, Oaxaca, México
| | - Maria A Vivar-Vera
- Coordinación de Posgrado, Departamento de Ingeniería Química y Bioquímica, Instituto Tecnológico de Tuxtepec, Av. Dr. Víctor Bravo Ahuja s/n, Col. 5 de Mayo, CP 68350, Tuxtepec, Oaxaca, México
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46
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Sadowska B, Budzyńska A, Stochmal A, Żuchowski J, Różalska B. Novel properties of Hippophae rhamnoides L. twig and leaf extracts - anti-virulence action and synergy with antifungals studied in vitro on Candida spp. model. Microb Pathog 2017; 107:372-379. [PMID: 28428132 DOI: 10.1016/j.micpath.2017.04.020] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2017] [Revised: 04/13/2017] [Accepted: 04/15/2017] [Indexed: 01/09/2023]
Abstract
Original, chemically characterized Sea buckthorn (SBT) twig and leaf extracts were in vitro studied in terms of anti-Candida activity. Minimum inhibitory concentrations (MICs) of the extracts against C. albicans ATCC 10231 ranged: 250 μg/ml (twig), 31.5 μg/ml (leaf), and against C. glabrata G1 (clinical isolate) - 15.6 μg/ml (twig), 3.9 μg/ml (leaf). Next the extracts have been used at their subMIC. Both extracts significantly enhanced activity of fluconazole (FLC) and caspofungin (CAS) against C. albicans and increased their efficacy against C. glabrata, measured by an agar dilution assay combined with the E-test. The extracts inhibited C. albicans morphogenesis such as germ tube and hyphae formation as well as invasion to the "Spider" Agar. Antiadhesive and anti-biofilm activities of the extracts were evaluated by Alamar Blue reduction assay. It showed not significant reduction in the degree of cell adhesion (by 10-15%) but noticeable decrease of biofilm formation (by 80% in the case of SBT-twig extract). In conclusion, this study provided the evidence that SBT extracts, used at non-cytotoxic concentrations for the fibroblasts (IC50 from 664.8 μg/ml to 1060.4 μg/ml), targeted some of Candida spp. virulence factors essential for the establishment of the infection. SBT twigs, previously regarded as waste material, were shown to be also a valuable source of the substances with promising antimicrobial activity.
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Affiliation(s)
- Beata Sadowska
- Department of Immunology and Infectious Biology, Faculty of Biology and Environmental Protection, University of Lodz, Poland
| | - Aleksandra Budzyńska
- Laboratory of Microbiological and Technical Services, Faculty of Biology and Environmental Protection, University of Lodz, Poland
| | - Anna Stochmal
- Institute of Soil Science and Plant Cultivation, State Research Institute, Pulawy, Poland
| | - Jerzy Żuchowski
- Institute of Soil Science and Plant Cultivation, State Research Institute, Pulawy, Poland
| | - Barbara Różalska
- Department of Immunology and Infectious Biology, Faculty of Biology and Environmental Protection, University of Lodz, Poland.
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47
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Zamora-Gasga VM, Montalvo-González E, Loarca-Piña G, Vázquez-Landaverde PA, Tovar J, Sáyago-Ayerdi SG. Microbial metabolites profile during in vitro human colonic fermentation of breakfast menus consumed by Mexican school children. Food Res Int 2017; 97:7-14. [PMID: 28578066 DOI: 10.1016/j.foodres.2017.03.038] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2016] [Revised: 03/16/2017] [Accepted: 03/19/2017] [Indexed: 12/14/2022]
Abstract
The nutrition transition promotes the development of childhood obesity. Currently, Mexico is affected by this serious public health problem. The nutritional and functional characterization of a whole menu has a number of advantages over the study of single nutrients. Since breakfast is considered the most important meal of the day, this study aimed to evaluate the metabolite profile produced by in vitro human colonic fermentation of the isolated indigestible fraction (IF) from three different Mexican breakfast (M-B) menus (Modified "MM-B", traditional "TM-B", and alternative "AM-B"), previously identified as commonly consumed by Mexican schoolchildren in Nayarit State, Mexico. The M-B's consist of egg, corn tortilla, beans (higher in TM-B), sugar and chocolate powder (higher in AM-B) and milk, combined in different proportions. The IF in all breakfasts was about 4.7-5.6g/100g FW, with a relatively high content of protein (≈21%), which might have negative physiological implications. Fermentation of IF from TM-B resulted in the largest pH decrease after 72h (pH=6.07), with a low short chain fatty acid (SCFA) production (0.75 to 47.23mmol/L), but greater relative concentration of other fatty acids (FA) (C7, C8, C9). Besides, 55 volatile compounds were detected in the fermentation media by SPME-GC-MS and three principal components (PC) were identified. PC1 was influenced by SCFA production, low FA esters production (<8C), and low volatile organic acids production. PC2 was influenced by the decrease in pH and an increase in antioxidant capacity (p<0.0001). These results suggest that the production of different metabolites in the luminal medium may affect the pH and antioxidant status in the colon. Fermentation of IF from TM-M, assessed after 48 and 72h, showed the highest correlation for PC2; the metabolic pattern registered for this IF maybe considered beneficial.
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Affiliation(s)
- Victor Manuel Zamora-Gasga
- Instituto Tecnológico de Tepic, Laboratorio Integral de Investigación en Alimentos, División de Estudios de Posgrado, Av Instituto Tecnológico No 2595, Col Lagos del Country, CP 63175 Tepic, Nayarit, Mexico
| | - Efigenia Montalvo-González
- Instituto Tecnológico de Tepic, Laboratorio Integral de Investigación en Alimentos, División de Estudios de Posgrado, Av Instituto Tecnológico No 2595, Col Lagos del Country, CP 63175 Tepic, Nayarit, Mexico
| | - Guadalupe Loarca-Piña
- Programa de Posgrado en Alimentos del Centro de la República, Facultad de Química, Universidad Autónoma de Querétaro, Centro Universitario, Cerro de las Campanas S/N, CP 76010, Santiago de Querétaro, Querétaro, Mexico
| | - Pedro Alberto Vázquez-Landaverde
- Centro de Investigación en Ciencia Aplicada y Tecnología Avanzada del Instituto Politécnico Nacional, Unidad Querétaro, Cerro Blanco No. 141, Col Colinas del Cimatario, CP 76090, Santiago de Querétaro, Querétaro, Mexico
| | - Juscelino Tovar
- Food for Health Science Centre, Lund University, Medicon Village, Scheelevägen 2, Lund SE-223 81, Sweden
| | - Sonia G Sáyago-Ayerdi
- Instituto Tecnológico de Tepic, Laboratorio Integral de Investigación en Alimentos, División de Estudios de Posgrado, Av Instituto Tecnológico No 2595, Col Lagos del Country, CP 63175 Tepic, Nayarit, Mexico.
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48
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Sanz-Pintos N, Pérez-Jiménez J, Buschmann AH, Vergara-Salinas JR, Pérez-Correa JR, Saura-Calixto F. Macromolecular Antioxidants and Dietary Fiber in Edible Seaweeds. J Food Sci 2017; 82:289-295. [PMID: 28152188 DOI: 10.1111/1750-3841.13592] [Citation(s) in RCA: 38] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/13/2016] [Revised: 08/31/2016] [Accepted: 11/26/2016] [Indexed: 01/09/2023]
Abstract
Seaweeds are rich in different bioactive compounds with potential uses in drugs, cosmetics and the food industry. The objective of this study was to analyze macromolecular antioxidants or nonextractable polyphenols, in several edible seaweed species collected in Chile (Gracilaria chilensis, Callophyllis concepcionensis, Macrocystis pyrifera, Scytosyphon lomentaria, Ulva sp. and Enteromorpha compressa), including their 1st HPLC characterization. Macromolecular antioxidants are commonly ignored in studies of bioactive compounds. They are associated with insoluble dietary fiber and exhibit significant biological activity, with specific features that are different from those of both dietary fiber and extractable polyphenols. We also evaluated extractable polyphenols and dietary fiber, given their relationship with macromolecular antioxidants. Our results show that macromolecular antioxidants are a major polyphenol fraction (averaging 42% to total polyphenol content), with hydroxycinnamic acids, hydroxybenzoic acids and flavonols being the main constituents. This fraction also showed remarkable antioxidant capacity, as determined by 2 complementary assays. The dietary fiber content was over 50% of dry weight, with some samples exhibiting the target proportionality between soluble and insoluble dietary fiber for adequate nutrition. Overall, our data show that seaweed could be an important source of commonly ignored macromolecular antioxidants.
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Affiliation(s)
- Nerea Sanz-Pintos
- Dept. of Metabolism and Nutrition, Inst. of Food Science, Technology and Nutrition (ICTAN-CSIC), Madrid, Spain
| | - Jara Pérez-Jiménez
- Dept. of Metabolism and Nutrition, Inst. of Food Science, Technology and Nutrition (ICTAN-CSIC), Madrid, Spain
| | | | | | | | - Fulgencio Saura-Calixto
- Dept. of Metabolism and Nutrition, Inst. of Food Science, Technology and Nutrition (ICTAN-CSIC), Madrid, Spain
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49
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Sirisena S, Zabaras D, Ng K, Ajlouni S. Characterization of Date (Deglet Nour) Seed Free and Bound Polyphenols by High-Performance Liquid Chromatography-Mass Spectrometry. J Food Sci 2017; 82:333-340. [PMID: 28098940 DOI: 10.1111/1750-3841.13625] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/12/2016] [Revised: 12/14/2016] [Accepted: 12/19/2016] [Indexed: 01/16/2023]
Abstract
Date (Pheonix dactylifera L.) seeds are a valuable and abundant by-product with various potential food applications. Free polyphenols (FPPs) and bound polyphenols (BPPs) of date seeds from Deglet Nour variety grown in Australia were investigated using high-performance liquid chromatography-mass spectrometry. The FPP fraction contained the following main phenolic compounds per gram of date seed powder; procyanidin B1 (499.8 ± 7.8 μg), procyanidin B2 (288.6 ± 6.1 μg), catechin (167.6 ± 2.1 μg), epicatechin (39.44 ± 0.39 μg), and protocatechuic acid (1.77 ± 0.22 μg). Additionally, one of the 2 A-type dimers was confirmed as procyanidin A2 (24.05 ± 0.12 μg/g). A-type dimers have not been reported before in date seeds. The BPP fraction contained epicatechin (52.59 ± 0.76 μg/g) and procyanidin B2 (294.2 ± 3.7 μg/g), while several peaks exhibiting ESI- m/z of 153 indicated dihydroxybenzoic acid isomers including protocatechuic acid (2.138 ± 0.025 μg/g). These findings contributed to our knowledge of date seed phytochemicals and understanding of their contribution to the reported bioactivities.
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Affiliation(s)
- Sameera Sirisena
- Faculty of Veterinary and Agricultural Sciences, Univ. of Melbourne, Melbourne, VIC, 3010, Australia
| | | | - Ken Ng
- Faculty of Veterinary and Agricultural Sciences, Univ. of Melbourne, Melbourne, VIC, 3010, Australia
| | - Said Ajlouni
- Faculty of Veterinary and Agricultural Sciences, Univ. of Melbourne, Melbourne, VIC, 3010, Australia
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50
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Leão DP, Franca AS, Oliveira LS, Bastos R, Coimbra MA. Physicochemical characterization, antioxidant capacity, total phenolic and proanthocyanidin content of flours prepared from pequi (Caryocar brasilense Camb.) fruit by-products. Food Chem 2017; 225:146-153. [PMID: 28193408 DOI: 10.1016/j.foodchem.2017.01.027] [Citation(s) in RCA: 65] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2016] [Revised: 12/30/2016] [Accepted: 01/06/2017] [Indexed: 01/15/2023]
Abstract
The potential of pequi by-products as substrates for the production of flours rich in antioxidant dietary fibers was evaluated. Dietary fiber contents ranged from 39.8 to 43.3g/100g with pectic polysaccharide fraction constituted of rhamnogalacturonans and hemicellulose fraction consisted of arabinogalactans, xylans and glucomannans. Total polyphenols, non-extractable proanthocyanidins (NEPA) and carotenoid contents of the flours were determined (respectively, 15.5-17.4g GAE/100g, 215.54-346.84mg/100g and 2116.52-3499.03μg/100g). The antioxidant capacities of pequi by-product flours (986.94-1154.42μM TE/g ABTS; 44.43-48.02g/g DPPH; and 3027.31-3216.27μmol Fe2SO4/g FRAP) were found to be exceptionally higher than those of fruits and fruits by-products reported in the literature. Exocarp removal promoted no significant changes in the technological properties of the flour, except for color. Results showed promising prospects for future exploitation of pequi peel as a potential source of dietary fiber and natural antioxidants.
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Affiliation(s)
- Daniela P Leão
- PPGCA/Universidade Federal de Minas Gerais, Av. Antônio Carlos, 6627, 31270-901 Belo Horizonte, MG, Brazil.
| | - Adriana S Franca
- DEMEC/Universidade Federal de Minas Gerais, Av. Antônio Carlos, 6627, 31270-901 Belo Horizonte, MG, Brazil.
| | - Leandro S Oliveira
- DEMEC/Universidade Federal de Minas Gerais, Av. Antônio Carlos, 6627, 31270-901 Belo Horizonte, MG, Brazil.
| | - Rita Bastos
- QOPNA, Departamento de Química, Universidade de Aveiro, 3810-193 Aveiro, Portugal.
| | - Manuel A Coimbra
- QOPNA, Departamento de Química, Universidade de Aveiro, 3810-193 Aveiro, Portugal.
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