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Shalev Y, Hadaya O, Bransi-Nicola R, Landau S, Azaizeh H, Muklada H, Glasser T, Roth Z, Deutch-Traubman T, Haj-Zaroubi M, Argov-Argaman N. Entourage effect for phenolic compounds on production and metabolism of mammary epithelial cells. Heliyon 2022; 8:e09025. [PMID: 35846481 PMCID: PMC9280384 DOI: 10.1016/j.heliyon.2022.e09025] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2021] [Revised: 10/26/2021] [Accepted: 02/24/2022] [Indexed: 11/05/2022] Open
Abstract
Primary culture of mammary epithelial cells (MEC) was exposed to ethyl-acetate, chloroform and hexane extracts of Pistacia lentiscus (lentisk). The hexane extract contained mainly ethyl gallate whereas the chloroform extract contained mainly ethyl-gallate with smaller amount of gallic acid, and the ethyl-acetate extract contained mainly rutin, gallic acid and myricetin. Ethyl acetate extract increased secretion of protein and fat and improved mitochondrial activity. The enhancing effect on protein production was attributed to myricetin, one of the polyphenols in the ethyl-acetate extract whereas gallic acid did not affect protein production or secretion. Interestingly, exposure to the isolated polyphenols did not improve mitochondrial productivity and activity as effectively as exposure to the complete plant extract. The results indicated that polyphenols improve production of milk constituents by MEC, through different modes of action for different polyphenols suggesting an additive or even synergistic effect on production traits of mammary cells.
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Sinkovič L, Nečemer M, Ogrinc N, Žnidarčič D, Stopar D, Vidrih R, Meglič V. Parameters for discrimination between organic and conventional production: A case study for chicory plants (Cichorium intybus L.). Food Chem Toxicol 2020; 136:111109. [PMID: 31904471 DOI: 10.1016/j.fct.2019.111109] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/16/2019] [Revised: 12/19/2019] [Accepted: 12/29/2019] [Indexed: 12/16/2022]
Abstract
Organic crop production has become a highly attractive way of production over the world and thus the need for robust analytical techniques for their authentication. The main aim of this study is to identify appropriate biomarkers to discriminate between organic and conventionally grown chicory. Chicory is an appreciated leafy vegetable among producers and consumers, especially due to its undemanding cultivation and content of bioactive substances. Six different fertility management practices (control, two organic, two mineral, and a combination of organic and mineral fertilizers) were used to produce five chicory cultivars in a glasshouse pot experiment. Analysis of bioactive compounds, nitrogen assimilation, multi-elemental profiling and stable isotope ratio determination of carbon (C), nitrogen (N) and sulphur (S) were performed to differentiate between organic and conventional production. In this study, nitrogen isotopes are found to be an excellent way of identifying organically produced chicory of a different variety with the highest δ15N values. Conversely, the same samples had the lowest δ34S values indicating that also stable isotopes of S could be used as a marker for the authentication of organic production.
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Affiliation(s)
- Lovro Sinkovič
- Crop Science Department, Agricultural Institute of Slovenia, Hacquetova Ulica 17, SI-1000, Ljubljana, Slovenia.
| | - Marijan Nečemer
- Department of Low and Medium Energy Physics, Jožef Stefan Institute, Jamova 39, SI-1000, Ljubljana, Slovenia
| | - Nives Ogrinc
- Department of Environmental Sciences, Jožef Stefan Institute, Jamova 39, SI-1000, Ljubljana, Slovenia; Jožef Stefan International Postgraduate School, Jamova Cesta 39, SI-1000, Ljubljana, Slovenia
| | - Dragan Žnidarčič
- Department of Agronomy, Biotechnical Faculty, University of Ljubljana, Jamnikarjeva 101, SI-1000, Ljubljana, Slovenia
| | - David Stopar
- Laboratory of Microbiology, Department of Food Science and Technology, Biotechnical Faculty, University of Ljubljana, Večna Pot 111, SI-1000, Ljubljana, Slovenia
| | - Rajko Vidrih
- Department of Food Science and Technology, Biotechnical Faculty, University of Ljubljana, Jamnikarjeva 101, SI-1000, Ljubljana, Slovenia
| | - Vladimir Meglič
- Crop Science Department, Agricultural Institute of Slovenia, Hacquetova Ulica 17, SI-1000, Ljubljana, Slovenia
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Toker OS, Konar N, Palabiyik I, Rasouli Pirouzian H, Oba S, Polat DG, Poyrazoglu ES, Sagdic O. Formulation of dark chocolate as a carrier to deliver eicosapentaenoic and docosahexaenoic acids: Effects on product quality. Food Chem 2018; 254:224-231. [PMID: 29548446 DOI: 10.1016/j.foodchem.2018.02.019] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2017] [Revised: 01/29/2018] [Accepted: 02/04/2018] [Indexed: 02/04/2023]
Abstract
In this study, dark chocolate enriched with EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid) was developed using various forms and origins. Quality characteristics such as physical, thermo-gravimetric, rheological, textural and sensory properties of chocolates were investigated. The highest EPA/DHA stability was determined in samples prepared by free-flowing powder and microencapsulated forms of omega-3 fatty acids (FA). The L∗ and C∗ values varied from 32.16-33.37 and 7.45-8.09, respectively for the all samples. Hardness values ranged between 6422 and 8367 N and the use of EPA/DHA in the triglyceride form caused softer chocolate whereas control sample was the hardest sample. Melting and rheological properties were not significantly affected by the studied EPA/DHA sources (P < 0.05). Microencapsulated EPA/DHA added chocolate was the most preferred source whereas sample with algae oil showed the lowest acceptability. According to the results, dark chocolate can be used for delivering omega-3 FA by considering their origin and physical form.
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Affiliation(s)
- Omer Said Toker
- Yildiz Technical University, Chemical and Metallurgical Engineering Faculty, Food Engineering Department, İstanbul, Turkey
| | - Nevzat Konar
- Siirt University, Faculty of Architecture and Engineering Department of Food Engineering, 56100 Siirt, Turkey.
| | - Ibrahim Palabiyik
- Namik Kemal University, Agricultural Faculty, Food Engineering Department, 59030 Tekirdağ, Turkey
| | | | - Sirin Oba
- Amasya University, Suluova Vocational School, Department of Food Processing, Amasya, Turkey
| | | | - Ender Sinan Poyrazoglu
- Siirt University, Faculty of Architecture and Engineering Department of Food Engineering, 56100 Siirt, Turkey
| | - Osman Sagdic
- Yildiz Technical University, Chemical and Metallurgical Engineering Faculty, Food Engineering Department, İstanbul, Turkey
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Maskan M, Horuz E. Evaluation of antioxidant properties of Za'atar ( Thymbra spicata) essential oils as natural antioxidant for stability of palm olein during deep-fat frying process. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2017; 54:1794-1801. [PMID: 28720934 PMCID: PMC5495702 DOI: 10.1007/s13197-017-2608-6] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/17/2017] [Accepted: 03/24/2017] [Indexed: 10/19/2022]
Abstract
The yield of Za'atar (Thymbra spicata) essential oils were found to be 2.5-3.4% at extraction process temperatures of 100-175 °C. The essential oils contained 79.5-86.2% carvacrol. Effects of BHT and Za'atar essential oil on stability of palm olein during deep-fat frying of potato slices were studied at 180 °C. Changes in peroxide, para-anisidine, iodine values, free fatty acid and color were determined. Za'atar essential oil and BHT reduced free fatty acid content of olein from 0.27 to 0.21% (oleic acid) after 50 frying cycles. Antioxidant addition did not change the peroxide value of oil. Frying decreased Hunter L value and increased a, b, and total color difference values of used oils. The P-anisidine value changed from 15 to 33 for control oil during frying. BHT and Za'atar essential oil reduced this value to 28. The iodine values of olein reduced from an initial value of 54.5 to 45, 49 and 49 for control, BHT and Za'atar essential oil added frying oils, respectively. Za'atar essential oils could be used for preserving palm olein during deep-fat frying process.
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Affiliation(s)
- Medeni Maskan
- Food Engineering Department, Engineering Faculty, Gaziantep University, 27310 Gaziantep, Turkey
| | - Erhan Horuz
- Food Engineering Department, Engineering Faculty, Gaziantep University, 27310 Gaziantep, Turkey
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Apak R, Özyürek M, Güçlü K, Çapanoğlu E. Antioxidant Activity/Capacity Measurement. 3. Reactive Oxygen and Nitrogen Species (ROS/RNS) Scavenging Assays, Oxidative Stress Biomarkers, and Chromatographic/Chemometric Assays. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2016; 64:1046-1070. [PMID: 26689748 DOI: 10.1021/acs.jafc.5b04744] [Citation(s) in RCA: 64] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/05/2023]
Abstract
There are many studies in which the antioxidant potential of different foods have been analyzed. However, there are still conflicting results and lack of information as a result of unstandardized assay techniques and differences between the principles of the methods applied. The measurement of antioxidant activity, especially in the case of mixtures, multifunctional or complex multiphase systems, cannot be evaluated satisfactorily using a simple antioxidant test due to the many variables influencing the results. In the literature, there are many antioxidant assays that are used to measure the total antioxidant activity/capacity of food materials. In this review, reactive oxygen and nitrogen species (ROS/RNS) scavenging assays are evaluated with respect to their mechanism, advantages, disadvantages, and potential use in food systems. On the other hand, in vivo antioxidant activity (AOA) assays including oxidative stress biomarkers and cellular-based assays are covered within the scope of this review. Finally, chromatographic and chemometric assays are reviewed, focusing on their benefits especially with respect to their time saving, cost-effective, and sensitive nature.
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Affiliation(s)
- Reşat Apak
- Department of Chemistry, Faculty of Engineering, Istanbul University , Avcilar, 34320 Istanbul, Turkey
| | - Mustafa Özyürek
- Department of Chemistry, Faculty of Engineering, Istanbul University , Avcilar, 34320 Istanbul, Turkey
| | - Kubilay Güçlü
- Department of Chemistry, Faculty of Engineering, Istanbul University , Avcilar, 34320 Istanbul, Turkey
| | - Esra Çapanoğlu
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University , Maslak, 34469 Istanbul, Turkey
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Properties of model systems of sunflower oil and green coffee extract after heat treatment and storage. Lebensm Wiss Technol 2014. [DOI: 10.1016/j.lwt.2014.05.048] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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Development of a novel synbiotic dark chocolate enriched with Bacillus indicus HU36, maltodextrin and lemon fiber: Optimization by response surface methodology. Lebensm Wiss Technol 2014. [DOI: 10.1016/j.lwt.2013.10.020] [Citation(s) in RCA: 37] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Fromm M, Loos HM, Bayha S, Carle R, Kammerer DR. Recovery and characterisation of coloured phenolic preparations from apple seeds. Food Chem 2013. [DOI: 10.1016/j.foodchem.2012.09.042] [Citation(s) in RCA: 32] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Oliveira I, Baptista P, Malheiro R, Casal S, Bento A, Pereira JA. Influence of strawberry tree (Arbutus unedo L.) fruit ripening stage on chemical composition and antioxidant activity. Food Res Int 2011. [DOI: 10.1016/j.foodres.2011.02.009] [Citation(s) in RCA: 25] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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