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Rodríguez-Aguilar F, Ortega-Regules AE, Ramírez-Rodrigues MM. Influence of time-temperature in the antioxidant activity, anthocyanin and polyphenols profile, and color of Ardisia compressa K. extracts, with the addition of sucrose or citric acid. Food Chem 2024; 440:138181. [PMID: 38118319 DOI: 10.1016/j.foodchem.2023.138181] [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: 09/06/2023] [Revised: 11/07/2023] [Accepted: 12/06/2023] [Indexed: 12/22/2023]
Abstract
The objective of this study was to analyze and optimize the influence of heating time and citric acid (CA) or sucrose addition of Ardisia compressa K. extracts on phenolic compounds (TPC), monomeric anthocyanins (MAA), antioxidant activity (TAC), color density (CD), and hue tint (HT), using a full factorial design. Extractions were performed: temperature (25, 50, or 70 °C), time (15, 30, 60, or 90 min), CA (0.0 or 0.02 g), and sucrose (0.0 or 5.0 g). HPLC-DAD-ESI-MS was conducted in extracts without additives and with the addition of CA (0.02 g) or sucrose (5.0 g), at 25, 50, or 70 °C for 15 min. CA-added extracts showed maximum TPC, MAA, TAC (DDPH and ABTS assays), and CD values, with the lowest HT values. Malvidin 3-O-galactoside and myricetin-O-hexoside were the predominant anthocyanin and non-anthocyanin polyphenols. Time, temperature, and solute influenced the optimized extraction of TPC, MAA, anthocyanins, TAC, CD, and HT.
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Affiliation(s)
- Fernanda Rodríguez-Aguilar
- Department of Chemical, Food and Environmental Engineering, Universidad de las Américas Puebla, Cholula, Puebla 72810, Mexico.
| | - Ana Eugenia Ortega-Regules
- Department of Chemical, Food and Environmental Engineering, Universidad de las Américas Puebla, Cholula, Puebla 72810, Mexico.
| | - Milena M Ramírez-Rodrigues
- Department of Food Science and Nutrition, California Polytechnic State University, San Luis Obispo, CA 93407, USA.
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2
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Sánchez-Capa M, Corell González M, Mestanza-Ramón C. Edible Fruits from the Ecuadorian Amazon: Ethnobotany, Physicochemical Characteristics, and Bioactive Components. PLANTS (BASEL, SWITZERLAND) 2023; 12:3635. [PMID: 37896098 PMCID: PMC10610027 DOI: 10.3390/plants12203635] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/12/2023] [Revised: 10/18/2023] [Accepted: 10/19/2023] [Indexed: 10/29/2023]
Abstract
In the Ecuadorian Amazon region, there are various types of edible fruits that have distinct qualities and benefits. Understanding the uses, properties, and functions of these fruits is important for researching products that are only available in local markets. This review aims to gather and summarize the existing scientific literature on the ethnobotany, physicochemical composition, and bioactive compounds of these native fruits to highlight the potential of the region's underutilized biodiversity. A systematic review was carried out following the PRISMA methodology, utilizing databases such as Web of Science, Scopus, Pubmed, Redalyc, and SciELO up to August 2023. The research identified 55 edible fruits from the Ecuadorian Amazon and reported their ethnobotanical information. The most common uses were fresh fruit consumption, preparation of typical food, and medicine. Additionally, nine native edible fruits were described for their physicochemical characteristics and bioactive components: Aphandra natalia (Balslev and Henderson) Barfod; Eugenia stipitate McVaugh; Gustavia macarenensis Philipson; Mauritia flexuosa L.f; Myrciaria dubia (Kunth) McVaugh; Oenocarpus bataua Mart; Plukenetia volubilis L.; Pouteria caimito (Ruiz and Pav.) Radlk.; and Solanum quitoense Lam. The analyzed Amazonian fruits contained bioactive compounds such as total polyphenols, flavonoids, carotenoids, and anthocyanins. This information highlights their potential as functional foods and the need for further research on underutilized crops.
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Affiliation(s)
- Maritza Sánchez-Capa
- Departamento de Agronomía, Universidad de Sevilla, ETSIA Crta. de Utrera Km 1, 41013 Seville, Spain;
- Research Group YASUNI-SDC, Escuela Superior Politécnica de Chimborazo, Sede Orellana, El Coca 220001, Ecuador
| | - Mireia Corell González
- Departamento de Agronomía, Universidad de Sevilla, ETSIA Crta. de Utrera Km 1, 41013 Seville, Spain;
- CSIC Associate Unit, “Uso Sostenible del Suelo & Agua en Agricultura”, Universidad de Sevilla IRNAS, 41013 Seville, Spain
| | - Carlos Mestanza-Ramón
- Research Group YASUNI-SDC, Escuela Superior Politécnica de Chimborazo, Sede Orellana, El Coca 220001, Ecuador
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3
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Vázquez-Sánchez AY, Lima EC, Abatal M, Tariq R, Santiago AA, Alfonso I, Aguilar C, Vazquez-Olmos AR. Biosorption of Pb(II) Using Natural and Treated Ardisia compressa K. Leaves: Simulation Framework Extended through the Application of Artificial Neural Network and Genetic Algorithm. Molecules 2023; 28:6387. [PMID: 37687217 PMCID: PMC10490334 DOI: 10.3390/molecules28176387] [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: 07/12/2023] [Revised: 08/15/2023] [Accepted: 08/23/2023] [Indexed: 09/10/2023] Open
Abstract
This study explored the effects of solution pH, biosorbent dose, contact time, and temperature on the Pb(II) biosorption process of natural and chemically treated leaves of A. compressa K. (Raw-AC and AC-OH, respectively). The results show that the surface characteristics of Raw-AC changed following alkali treatment. FT-IR analysis showed the presence of various functional groups on the surface of the biosorbent, which were binding sites for the Pb(II) biosorption. The nonlinear pseudo-second-order kinetic model was found to be the best fitted to the experimental kinetic data. Adsorption equilibrium data at pH = 2-6, biosorbents dose from 5 to 20 mg/L, and temperature from 300.15 to 333.15 K were adjusted to the Langmuir, Freundlich, and Dubinin-Radushkevich (D-R) isotherm models. The results show that the adsorption capacity was enhanced with the increase in the solution pH and diminished with the increase in the temperature and biosorbent dose. It was also found that AC-OH is more effective than Raw-AC in removing Pb(II) from aqueous solutions. This was also confirmed using artificial neural networks and genetic algorithms, where it was demonstrated that the improvement was around 57.7%. The nonlinear Langmuir isotherm model was the best fitted, and the maximum adsorption capacities of Raw-AC and AC-OH were 96 mg/g and 170 mg/g, respectively. The removal efficiency of Pb(II) was maintained approximately after three adsorption and desorption cycles using 0.5 M HCl as an eluent. This research delved into the impact of solution pH, biosorbent characteristics, and operational parameters on Pb(II) biosorption, offering valuable insights for engineering education by illustrating the practical application of fundamental chemical and kinetic principles to enhance the design and optimization of sustainable water treatment systems.
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Affiliation(s)
- Alma Y. Vázquez-Sánchez
- Área Agroindustrial Alimentaria, Universidad Tecnológica de Xicotepec de Juárez, Av. Universidad Tecnológica No. 1000. Col. Tierra Negra Xicotepec de Juárez, Puebla 73080, Mexico;
| | - Eder C. Lima
- Institute of Chemistry, Federal University of Rio Grande do Sul (UFRGS), Av. Bento Goncalves 9500, P.O. Box 15003, Porto Alegre 91501-970, RS, Brazil;
| | - Mohamed Abatal
- Facultad de Ingeniería, Universidad Autónoma del Carmen, Campeche 24115, Mexico
| | - Rasikh Tariq
- Institute for the Future of Education, Tecnologico de Monterrey, Monterrey 64849, Mexico;
| | - Arlette A. Santiago
- Escuela Nacional de Estudios Superiores, Unidad Morelia, Universidad Nacional Autónoma de México, Antigua Carretera a Pátzcuaro No. 8701, Col. Ex. Hacienda de San José de la Huerta, Morelia 58190, Mexico;
| | - Ismeli Alfonso
- Instituto de Investigaciones en Materiales, Unidad Morelia, Universidad Nacional Autónoma de México, Antigua Carretera a Pátzcuaro No. 8701, Col. Ex. Hacienda de San José de la Huerta, Morelia 58190, Mexico;
| | - Claudia Aguilar
- Facultad de Química, Universidad Autónoma del Carmen, Calle 56 No. 4 Av. Concordia, Ciudad del Carmen, Campeche 24180, Mexico;
| | - América R. Vazquez-Olmos
- Instituto de Ciencias aplicadas y Tecnología, UNAM, Circuito Exterior, S/N, Ciudad Universitaria, A.P. 70-186, Delegación Coyoacán, Ciudad de México 04510, Mexico;
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Anthocyanins distribution, transcriptional regulation, epigenetic and post-translational modification in fruits. Food Chem 2023; 411:135540. [PMID: 36701918 DOI: 10.1016/j.foodchem.2023.135540] [Citation(s) in RCA: 14] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2022] [Revised: 01/04/2023] [Accepted: 01/19/2023] [Indexed: 01/24/2023]
Abstract
Anthocyanins have indispensable functions in plant resistance, human health, and fruit coloring, which arouse people's favorite. It has been reported that anthocyanins are widely found in fruits, and can be affected by numerous factors. In this review, we systematically summarize anthocyanin functions, classifications, distributions, biosynthesis, decoration, transportation, transcriptional regulation, DNA methylation, and post-translational regulation in fruits.
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Antonio-Gómez MV, Salinas-Moreno Y, Hernández-Rosas F, Herrera-Corredor JA, Contreras-Oliva A. Color and Stability of Anthocyanins of Chagalapoli ( Ardisia compressa K.) Fruit Added to an Isotonic Beverage as Microcapsules and as Free Extract. Foods 2023; 12:foods12102009. [PMID: 37238826 DOI: 10.3390/foods12102009] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2023] [Revised: 04/26/2023] [Accepted: 05/10/2023] [Indexed: 05/28/2023] Open
Abstract
The demand for natural pigments in the food industry is increasing. Color and stability of anthocyanins of chagalapoli (Ardisia compressa K.) fruit added to an isotonic beverage as microcapsules and free extract were evaluated at two temperatures (4 and 25 °C) in the absence of light. Anthocyanins degradation followed first-order kinetics in the evaluated conditions. The stability of anthocyanins, measured by the variables reaction rate (K), half-life time (t1/2), and anthocyanin retention (AR), was affected significantly (p < 0.01) by temperature. At the end of storage at 4 °C, AR was 91.2 ± 0.28% and 89.63 ± 0.22% in the beverages with microcapsules (BM) and with anthocyanins from extract (BE), respectively, without a significant difference (p ≥ 0.05) between them. However, at 25 °C, AR in the BM was 53.72 ± 0.27%, a significantly lower value (p ≤ 0.05) than that in BE (58.83 ± 1.37%). The color difference values (ΔE) in beverages stored at 4 °C were 3.81 and 2.17 for BM and BE, respectively, while at 25 °C, it was 8.57 and 8.21, respectively. The most stable anthocyanin was cyanidin 3-galactoside. Chagalapoli anthocyanins, both as microcapsules or as an extract, are adequate for adding natural color to isotonic beverages.
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Affiliation(s)
- María Vianey Antonio-Gómez
- Colegio de Postgraduados, Campus Córdoba, Postgrado Innovación Agroalimentaria Sustentable, Km 348 Carretera Córdoba-Veracruz, Amatlán de los Reyes, Veracruz 94946, Mexico
| | - Yolanda Salinas-Moreno
- Instituto Nacional de Investigaciones Forestales, Agrícolas y Pecuarias, Campo Experimental Centro Altos de Jalisco, Km 8 Carretera Tepatitlán-Lagos de Moreno, Tepatitlán de Morelos 47600, Mexico
| | - Francisco Hernández-Rosas
- Colegio de Postgraduados, Campus Córdoba, Postgrado Innovación Agroalimentaria Sustentable, Km 348 Carretera Córdoba-Veracruz, Amatlán de los Reyes, Veracruz 94946, Mexico
| | - José Andrés Herrera-Corredor
- Colegio de Postgraduados, Campus Córdoba, Postgrado Innovación Agroalimentaria Sustentable, Km 348 Carretera Córdoba-Veracruz, Amatlán de los Reyes, Veracruz 94946, Mexico
| | - Adriana Contreras-Oliva
- Colegio de Postgraduados, Campus Córdoba, Postgrado Innovación Agroalimentaria Sustentable, Km 348 Carretera Córdoba-Veracruz, Amatlán de los Reyes, Veracruz 94946, Mexico
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Ghosh S, Sarkar T, Chakraborty R. Underutilized plant sources: A hidden treasure of natural colors. FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2023.102361] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
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7
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Antonio-Gomez M, Salinas-Moreno Y, Hernández-Rosas F, Martínez-Bustos F, Andrade-González I, Herrera-Corredor J. Optimized Extraction, Microencapsulation, and Stability of Anthocyanins from Ardisia compressa K. Fruit. POL J FOOD NUTR SCI 2021. [DOI: 10.31883/pjfns/140404] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
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8
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Vázquez-Sánchez AY, Corfield R, Sosa N, Salvatori D, Schebor C. Physicochemical, functional, and sensory characterization of apple leathers enriched with acáchul (Ardisia compressa Kunth) powder. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111472] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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9
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Effect of amylose/amylopectin content and succinylation on properties of corn starch nanoparticles as encapsulants of anthocyanins. Carbohydr Polym 2020; 250:116972. [DOI: 10.1016/j.carbpol.2020.116972] [Citation(s) in RCA: 28] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/23/2020] [Revised: 07/26/2020] [Accepted: 08/16/2020] [Indexed: 01/13/2023]
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10
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Joaquín-Cruz E, Hernández-Rodríguez L, Jiménez-Alvarado R, Alonso-Carrillo N, Cruz-Sosa F, Roman-Guerrero A. Water-in-oil nanoemulsions loaded with Ardisia compressa K. bioactive compounds: evaluation of their physicochemical stability and functional activities. J DISPER SCI TECHNOL 2020. [DOI: 10.1080/01932691.2020.1848573] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Affiliation(s)
- Elvia Joaquín-Cruz
- Departamento de Biotecnología, Universidad Autónoma Metropolitana-Iztapalapa, Mexico City, Mexico
| | | | - Rubén Jiménez-Alvarado
- Instituto de Ciencias Agropecuarias, Universidad Autónoma del Estado de Hidalgo, Tulancingo de Bravo, Mexico
| | - Nancy Alonso-Carrillo
- Departamento de Biotecnología, Universidad Autónoma Metropolitana-Iztapalapa, Mexico City, Mexico
| | - Francisco Cruz-Sosa
- Departamento de Biotecnología, Universidad Autónoma Metropolitana-Iztapalapa, Mexico City, Mexico
| | - Angelica Roman-Guerrero
- Departamento de Biotecnología, Universidad Autónoma Metropolitana-Iztapalapa, Mexico City, Mexico
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Gómez-Maqueo A, Escobedo-Avellaneda Z, Welti-Chanes J. Phenolic Compounds in Mesoamerican Fruits-Characterization, Health Potential and Processing with Innovative Technologies. Int J Mol Sci 2020; 21:E8357. [PMID: 33171785 PMCID: PMC7664671 DOI: 10.3390/ijms21218357] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/12/2020] [Revised: 10/05/2020] [Accepted: 10/29/2020] [Indexed: 02/07/2023] Open
Abstract
Diets rich in phenolic compounds have been associated to reducing the risk of metabolic syndrome and its derived disorders. Fruits are healthy components of the human diet because of their vitamin, mineral, fiber and phenolic profile. However, they have a short shelf-life which is limited by microbiological growth and enzymatic activity. Innovative preservation methods such as high hydrostatic pressure, pulsed electric fields, ultrasound, microwave, cold plasma and ultraviolet light have become popular for the processing of fruits because they can preserve nutritional quality. In this review, the phenolic profile and health potential of 38 Mesoamerican fruits were assessed. Phenolic compounds were classified based on their contribution to the diet as flavonoids, phenolic acids, tannin, lignins and stilbenoids. Due to this composition, fruits showed a wide range of bioactivities which included anti-inflammatory, anti-diabetic, anti-hypertensive and anti-obesity activities, among others. Phenolic content in fruits submitted to innovative food processing technologies depended on parameters such as enzymatic activity, antioxidant capacity, microstructure integrity and cell viability. Innovative technologies could increase phenolic content while assuring microbiological safety by (i) promoting the release of bound phenolic compounds during processing and (ii) inducing the synthesis of phenolic compounds by activation of phenylpropanoid pathway during storage.
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Affiliation(s)
- Andrea Gómez-Maqueo
- Food Structure Team, Clinical Nutrition Research Center, Singapore Institute of Food and Biotechnology Innovation, Agency for Science, Research and Technology, 14 Medical Drive #07-02, MD 6 Building, Yong Loo Lin School of Medicine, Singapore 117599, Singapore;
| | - Zamantha Escobedo-Avellaneda
- Escuela de Ingeniería y Ciencias, Tecnologico de Monterrey, Av. Eugenio Garza Sada 2501 Sur, Col. Tecnológico, Monterrey 64849, Nuevo León, Mexico
| | - Jorge Welti-Chanes
- Escuela de Ingeniería y Ciencias, Tecnologico de Monterrey, Av. Eugenio Garza Sada 2501 Sur, Col. Tecnológico, Monterrey 64849, Nuevo León, Mexico
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12
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Separation of bioactive compounds from epicarp of ‘Hass’ avocado fruit through aqueous two-phase systems. FOOD AND BIOPRODUCTS PROCESSING 2020. [DOI: 10.1016/j.fbp.2020.07.004] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
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13
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Effect of ultrasound treatment on the extraction of antioxidants from Ardisia compressa Kunth fruits and identification of phytochemicals by HPLC-ESI-MS. Heliyon 2019; 5:e03058. [PMID: 31890972 PMCID: PMC6928263 DOI: 10.1016/j.heliyon.2019.e03058] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2019] [Revised: 09/24/2019] [Accepted: 12/12/2019] [Indexed: 01/01/2023] Open
Abstract
The influence of ultrasound-assisted extraction of phytochemicals from Ardisia compressa Kunth on the antioxidant capacity was investigated. The factors evaluated were: ultrasound extraction time (10, 20 and 30 min), ethanol concentration (0, 35, 70 %) and solid/liquid ratio (1:4, 1:8 and 1:12 g mL−1). The L9 (3)3 array was applied, and the DPPH• scavenging capacity of treatments was evaluated to obtain optimal extraction conditions. Finally, the phytochemicals were characterized by high-performance liquid chromatography electrospray ionization mass spectrometry (HPLC-ESI-MS). Ten minutes of ultrasound extraction using 0 % of ethanol and solid/liquid ratio 1:12 g mL−1 were the optimal conditions of extraction. The HPLC-ESI-MS analysis revealed the presence of gluconic acid, quercetin-3-O-glucoside, isorhamnetin-3-O-rutinoside, demethylligstroside, ponicidin, 4-caffeoylquinic acid, rosmarinic acid, and galloyl-hexoside. The optimal ultrasound-assisted extraction conditions were defined by applying the Taguchi methodology. The phytochemicals identified in A. compressa fruits suggest its use as a potential source of bioactive compounds.
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Physicochemical and Sensory Characteristics of a Chagalapoli Fruit ( Ardisia compressa) Beverage Fermented Using Saccharomyces cerevisiae. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2019; 2019:9687281. [PMID: 31737651 PMCID: PMC6815555 DOI: 10.1155/2019/9687281] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 02/21/2019] [Accepted: 04/28/2019] [Indexed: 11/21/2022]
Abstract
Chagalapoli fruit (Ardisia compressa) is similar to Vaccinium myrtillus (berries) with high-polyphenol content. The objective of this study was to evaluate the physicochemical properties of Chagalapoli fruit and to determine the conditions for the preparation of a fermented beverage using Saccharomyces cerevisiae yeast, evaluating the impact on sensory properties. The fermentation process lasted 4 days at 27°C, with absence of light and a fixed pH of 3.8. The phenolic contents obtained in samples were 1.27 epicatechin mg/mL in filtered juice, 1.59 epichatechin mg/mL in filtered fermented beverage, 1.91 epichatechin mg/mL in partially filtered juice and 3.19 epichatechin mg/mL in partially filtered fermented beverage. An affective test was carried out to determine the sensory acceptability of the final product, evaluating the flavor, color and aroma parameters. The fermented beverage with the greatest preference on color and flavor attributes was the partially filtered fermented beverage.
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15
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Ganji SM, Singh H, Friedman M. Phenolic Content and Antioxidant Activity of Extracts of 12 Melon (Cucumis melo) Peel Powders Prepared from Commercial Melons. J Food Sci 2019; 84:1943-1948. [PMID: 31211417 DOI: 10.1111/1750-3841.14666] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2019] [Revised: 04/29/2019] [Accepted: 05/02/2019] [Indexed: 12/26/2022]
Abstract
Melons are a diverse group of fresh, dessert fruits that includes orange flesh cantaloupe, green flesh honeydew, and mixed hybrid melons. As part of an effort to discover potential health benefits of fruit and vegetable peels that are considered to be byproducts of food processing, we determined the total phenolic content and antioxidative activities of methanolic extracts of the powdered peels of the following commercial melon (Cucumis melo) varieties sold at retail markets in California that were imported from Mexico and Honduras: nonorganic Canary, Charentias, Hani Gold, Vine ripened, and Santa Claus; and organic Ambrosia, Cantaloupe, Galia, Goddess, Ham, Honeydew, and Tuscan. The total phenolic content (in mg gallic acid equivalents/g extract) ranged from 0.69 (Tuscan) to 2.96 (Galia) or 4.3-fold variation from lowest to highest value. The antioxidative activity (in mg ascorbic acid equivalents/mL extract) ranged from 0.13 (organic Tuscan) to 0.26 (organic Galia). Similar results were observed using the ABTS antioxidative assay. The content of the phenolic and flavonoid compounds 3-hydroxybenzoic acid, chlorogenic acid, neochlorogenic acid, isovanillic acid, apigenin-7-α-glucoside, luteolin-7-o-glucoside, and quercetin-3-galactoside in three melon flesh samples (nonorganic and organic Galia from Honduras and organic Galia from Mexico and two peel samples (Mexican organic peel and flesh) were analyzed using HPLC. The results suggest that the peel from the Honduran Galia melon with the highest antioxidative activity merits further study to investigate potential health properties. Potential nutritional and health benefits of melon peels, Seeds, and their bioactive compounds are discussed. PRACTICAL APPLICATION: The peel from the Honduran Galia melon variety merits further study for potential health benefits, including antioxidative, anticholesterol, and antidiabetic activities, and stimulation of thyroid function, as reported for peels from other melon varieties, as well as antibiotic activities against pathogenic bacteria, protozoa, and viruses.
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Affiliation(s)
- Shirin Mal Ganji
- Dept. of Nutrition and Food Science, California State Polytechnic Univ. Pomona, Pomona, CA, 91768, USA
| | - Harmit Singh
- Dept. of Nutrition and Food Science, California State Polytechnic Univ. Pomona, Pomona, CA, 91768, USA
| | - Mendel Friedman
- Healthy Processed Foods Research, Agricultural Research Service, United States Dept. of Agriculture, Albany, CA, 94710, USA
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16
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da Silva LP, Pereira E, Prieto MA, Simal-Gandara J, Pires TCSP, Alves MJ, Calhelha R, Barros L, Ferreira ICFR. Rubus ulmifolius Schott as a Novel Source of Food Colorant: Extraction Optimization of Coloring Pigments and Incorporation in a Bakery Product. Molecules 2019; 24:E2181. [PMID: 31185684 PMCID: PMC6600145 DOI: 10.3390/molecules24112181] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/22/2019] [Revised: 06/07/2019] [Accepted: 06/09/2019] [Indexed: 12/27/2022] Open
Abstract
(1) Background: Color has been considered to be the flashiest attribute of foodstuffs and researchers have shown a great interest in the extraction of pigmented compounds from vegetal products, with the purpose to provide alternative counterparts to the food industry; (2) Methods: This study aimed to explore Rubus ulmifolius Schott fruits as a potential source of anthocyanins, optimizing the extraction method, evaluating the bioactivity and incorporating the rich extract into a bakery food product; (3) Results: After the extraction optimization, results showed R. ulmifolius fruits to be a great source of anthocyanins, obtaining an amount of 33.58 mg AT/g E, with an extraction yield of 62.08%. The rich anthocyanin extract showed antitumor and antimicrobial potential in some tumor cell lines and strains, respectively, as well as the absence of toxicity; (4) Conclusions: The extract when incorporated in a bakery product showed a good coloring capacity, maintaining the nutritional value, revealing its use to be a great approach for replacing artificial colorants.
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Affiliation(s)
- Liliana Primo da Silva
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal.
| | - Eliana Pereira
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal.
| | - Miguel A Prieto
- Nutrition and Bromatology Group, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, E32004 Ourense, Spain.
| | - Jesus Simal-Gandara
- Nutrition and Bromatology Group, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, E32004 Ourense, Spain.
| | - Tânia C S P Pires
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal.
| | - Maria José Alves
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal.
| | - Ricardo Calhelha
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal.
| | - Lillian Barros
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal.
| | - Isabel C F R Ferreira
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal.
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17
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Achachairú (Garcinia humilis): chemical characterization, antioxidant activity and mineral profile. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2018. [DOI: 10.1007/s11694-018-9934-x] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
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18
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Jara-Palacios MJ, Santisteban A, Gordillo B, Hernanz D, Heredia FJ, Escudero-Gilete ML. Comparative study of red berry pomaces (blueberry, red raspberry, red currant and blackberry) as source of antioxidants and pigments. Eur Food Res Technol 2018. [DOI: 10.1007/s00217-018-3135-z] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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19
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Zong Y, Xi X, Li S, Chen W, Zhang B, Liu D, Liu B, Wang D, Zhang H. Allelic Variation and Transcriptional Isoforms of Wheat TaMYC1 Gene Regulating Anthocyanin Synthesis in Pericarp. FRONTIERS IN PLANT SCIENCE 2017; 8:1645. [PMID: 28983311 PMCID: PMC5613136 DOI: 10.3389/fpls.2017.01645] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/16/2017] [Accepted: 09/07/2017] [Indexed: 05/20/2023]
Abstract
Recently the TaMYC1 gene encoding bHLH transcription factor has been isolated from the bread wheat (Triticum aestivum L.) genome and shown to co-locate with the Pp3 gene conferring purple pericarp color. As a functional evidence of TaMYC1 and Pp3 being the same, higher transcriptional activity of the TaMYC1 gene in colored pericarp compared to uncolored one has been demonstrated. In the current study, we present additional strong evidences of TaMYC1 to be a synonym of Pp3. Furthermore, we have found differences between dominant and recessive Pp3(TaMyc1) alleles. Light enhancement of TaMYC1 transcription was paralleled with increased AP accumulation only in purple-grain wheat. Coexpression of TaMYC1 and the maize MYB TF gene ZmC1 induced AP accumulation in the coleoptile of white-grain wheat. Suppression of TaMYC1 significantly reduced AP content in purple grains. Two distinct TaMYC1 alleles (TaMYC1p and TaMYC1w) were isolated from purple- and white-grained wheat, respectively. A unique, compound cis-acting regulatory element had six copies in the promoter of TaMYC1p, but was present only once in TaMYC1w. Analysis of recombinant inbred lines showed that TaMYC1p was necessary but not sufficient for AP accumulation in the pericarp tissues. Examination of larger sets of germplasm lines indicated that the evolution of purple pericarp in tetraploid wheat was accompanied by the presence of TaMYC1p. Our findings may promote more systematic basic and applied studies of anthocyanins in common wheat and related Triticeae crops.
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Affiliation(s)
- Yuan Zong
- State Key Laboratory of Plateau Ecology and Agriculture, Qinghai UniversityXining, China
- Key Laboratory of Adaptation and Evolution of Plateau Biota, Northwest Institute of Plateau Biology, Chinese Academy of SciencesXining, China
| | - Xinyuan Xi
- Key Laboratory of Adaptation and Evolution of Plateau Biota, Northwest Institute of Plateau Biology, Chinese Academy of SciencesXining, China
- University of Chinese Academy of SciencesBeijing, China
| | - Shiming Li
- Key Laboratory of Adaptation and Evolution of Plateau Biota, Northwest Institute of Plateau Biology, Chinese Academy of SciencesXining, China
| | - Wenjie Chen
- Key Laboratory of Adaptation and Evolution of Plateau Biota, Northwest Institute of Plateau Biology, Chinese Academy of SciencesXining, China
| | - Bo Zhang
- Key Laboratory of Adaptation and Evolution of Plateau Biota, Northwest Institute of Plateau Biology, Chinese Academy of SciencesXining, China
| | - Dengcai Liu
- Triticeae Research Institute, Sichuan Agricultural UniversityChengdu, China
| | - Baolong Liu
- Key Laboratory of Adaptation and Evolution of Plateau Biota, Northwest Institute of Plateau Biology, Chinese Academy of SciencesXining, China
- *Correspondence: Baolong Liu
| | - Daowen Wang
- State Key Laboratory of Plant Cell and Chromosome Engineering, Institute of Genetics and Developmental Biology, Chinese Academy of SciencesBeijing, China
- Daowen Wang
| | - Huaigang Zhang
- State Key Laboratory of Plateau Ecology and Agriculture, Qinghai UniversityXining, China
- Key Laboratory of Adaptation and Evolution of Plateau Biota, Northwest Institute of Plateau Biology, Chinese Academy of SciencesXining, China
- Huaigang Zhang
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20
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Optimization of Ultrasound-Assisted Extraction of phenolic compounds and anthocyanins from blueberry (Vaccinium ashei) wine pomace. Food Chem 2016; 204:70-76. [PMID: 26988477 DOI: 10.1016/j.foodchem.2016.02.094] [Citation(s) in RCA: 171] [Impact Index Per Article: 21.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/01/2015] [Revised: 01/27/2016] [Accepted: 02/13/2016] [Indexed: 01/20/2023]
Abstract
Ultrasound-Assisted Extraction (UAE) of total anthocyanins (TA) and phenolics (TP) from Blueberry Wine Pomace (BWP) was optimized using Response Surface Methodology (RSM). A Box-Behnken design was used to predict that the optimized conditions were an extraction temperature of 61.03°C, a liquid-solid ratio of 21.70mL/g and a sonication time of 23.67min. Using the modeled optimized conditions, the predicted and experimental yields of TA and TP were within a 2% difference. The yields of TA and TP obtained through the optimized UAE method were higher than those using a Conventional Solvent Extraction (CSE) method. Seven anthocyanins, namely delphinidin-3-O-glucoside, delphindin-3-O-arabinoside, petunidin-3-O-glucoside, cyanidin-3-O-arabinoside, cyanidin-3-O-glucoside, malvidin-3-O-glucoside and malvidin-3-O-arabinoside, were found in the BWP extract from both the UAE and CSE methods.
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21
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Wu T, Yin J, Zhang G, Long H, Zheng X. Mulberry and cherry anthocyanin consumption prevents oxidative stress and inflammation in diet-induced obese mice. Mol Nutr Food Res 2016; 60:687-94. [PMID: 26627062 DOI: 10.1002/mnfr.201500734] [Citation(s) in RCA: 63] [Impact Index Per Article: 7.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/22/2015] [Revised: 11/23/2015] [Accepted: 11/25/2015] [Indexed: 01/21/2023]
Abstract
SCOPE This study aimed to determine whether cherry anthocyanin (CA) and mulberry anthocyanin (MA) can alleviate oxidative stress and inflammation associated with developing obesity in mice fed with high-fat diet (HFD). METHODS AND RESULTS CA and MA were added in the daily food of mice throughout the experiment. Sixty mice were randomly divided into two groups: a low-fat diet (LFD, n = 12) group and HFD (n = 48) group. Mice in the HFD group were supplied with a HFD for 8 wks to induce obesity. The HFD-fed mice were then divided into four subgroups for another 8-wk experiment. The subgroups included the control group, HFD plus Orlistat group, and HFD plus CA or MA group, with each group consisting of 12 mice. Consumption of CA and MA at 200 mg/kg food reduced bodyweight gain by 29.6 and 32.7%, respectively, in HFD-fed C57BL/6 mice. CA and MA supplementation could effectively improve the lipid profiles, decrease serum glucose and leptin levels, reduce MDA production, increase SOD and GPX activities, and down-regulate the expression of the TNFα, IL-6, iNOS, and NF-кB genes. CONCLUSION Therefore, MA and CA can potentially alter bodyweight by alleviating oxidative stress and inflammation in diet-induced obesity.
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Affiliation(s)
- Tao Wu
- Key Laboratory of Food Nutrition and Safety (Tianjin University of Science and Technology), Ministry of Education, Tianjin, PR China.,Department of Food Science and Nutrition, Zhejiang University, Hangzhou, China
| | - Jinjin Yin
- Key Laboratory of Food Nutrition and Safety (Tianjin University of Science and Technology), Ministry of Education, Tianjin, PR China
| | - Guohua Zhang
- College of Life Science, Shanxi University, Taiyuan, China
| | - Hairong Long
- National Engineering Laboratory of Southwest Endangered Medicinal Resources Development, Guangxi Botanical Garden of Medicinal Plants, Nanning, China
| | - Xiaodong Zheng
- Department of Food Science and Nutrition, Zhejiang University, Hangzhou, China
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Abbasi AM, Guo X, Fu X, Zhou L, Chen Y, Zhu Y, Yan H, Liu RH. Comparative Assessment of Phenolic Content and in Vitro Antioxidant Capacity in the Pulp and Peel of Mango Cultivars. Int J Mol Sci 2015; 16:13507-27. [PMID: 26075869 PMCID: PMC4490506 DOI: 10.3390/ijms160613507] [Citation(s) in RCA: 44] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2015] [Revised: 05/21/2015] [Accepted: 06/01/2015] [Indexed: 11/16/2022] Open
Abstract
Mango (Mangifera indica L.), also called "the king of fruits", is one of the most popular fruits in tropical regions. Pulp and peel samples of mango cultivars were analyzed to estimate total phenolic, total flavonoid and total anthocyanin contents. Phenolic acids, hydrophilic peroxyl radical scavenging capacity (hydro-PSC) and oxygen radical scavenging capacity (ORAC) in vitro were also determined. Total phenolics and flavonoid contents were found maximum in the peel of Xiao Tainang and Da Tainang cultivars, respectively, whereas Xiao Tainang also exhibited significant antioxidant capacity. Noteworthy, concentrations of gallic acid, protocatechuic acid, ferulic acid, chlorogenic acid and caffeic acids at 79.15, 64.33, 33.75, 27.19 and 13.62 mg/100 g fresh weight (FW) were quantified for Da Tainang, Xiao Tainang and of Jidan cultivars, respectively. Comparatively, a higher level of phenolics and significant antioxidant capacity in mango peel indicated that it might be useful as a functional food and value-added ingredient to promote human health.
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Affiliation(s)
- Arshad Mehmood Abbasi
- School of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510641, China.
- Department of Environmental Sciences, COMSATS Institute of Information Technology, Abbottabad 22060, Pakistan.
| | - Xinbo Guo
- School of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510641, China.
- Department of Food Science, Cornell University, Ithaca, NY 14850-2824, USA.
| | - Xiong Fu
- School of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510641, China.
| | - Lin Zhou
- School of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510641, China.
- Guangdong Province Key Laboratory for Biotechnology Drug Candidates, School of Biosciences and Biopharmaceutics, Guangdong Pharmaceutical University, Guangzhou 510006, China.
| | - Youngsheng Chen
- School of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510641, China.
| | - Yong Zhu
- School of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510641, China.
| | - Huaifeng Yan
- School of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510641, China.
| | - Rui Hai Liu
- Department of Food Science, Cornell University, Ithaca, NY 14850-2824, USA.
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