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Deschamps E, Durand-Hulak M, Castagnos D, Hubert-Roux M, Schmitz I, Froelicher Y, Afonso C. Metabolite Variations during the First Weeks of Growth of Immature Citrus sinensis and Citrus reticulata by Untargeted Liquid Chromatography-Mass Spectrometry/Mass Spectrometry Metabolomics. Molecules 2024; 29:3718. [PMID: 39202798 PMCID: PMC11357260 DOI: 10.3390/molecules29163718] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2024] [Revised: 07/26/2024] [Accepted: 07/30/2024] [Indexed: 09/03/2024] Open
Abstract
Immature citruses are an important resource for the pharmaceutical industry due to their high levels of metabolites with health benefits. In this study, we used untargeted liquid chromatography-mass spectrometry (LC-MS) metabolomics to investigate the changes associated with fruit size in immature citrus fruits in the first weeks of growth. Three orange cultivars (Citrus sinensis 'Navel', Citrus sinensis 'Valencia', and Citrus sinensis 'Valencia Late') and a mandarin (Citrus reticulata Blanco 'Fremont') were separated into eight fruit sizes, extracted, and analyzed. Statistical analyses revealed a distinct separation between the mandarin and the oranges based on 56 metabolites, with an additional separation between the 'Navel' orange and the 'Valencia' and 'Valencia Late' oranges based on 21 metabolites. Then, metabolites that evolved significantly with fruit size growth were identified, including 40 up-regulated and 31 down-regulated metabolites. This study provides new insights into the metabolite modifications of immature Citrus sinensis and Citrus reticulata in the first weeks of growth and emphasizes the significance of including early sampled fruits in citrus maturation studies.
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Affiliation(s)
- Estelle Deschamps
- Institut National des Sciences Appliquées (INSA) Rouen Normandie, Univ Rouen Normandie, Centre National de la Recherche Scientifique (CNRS), Normandie Univ, Chimie Organique et Bioorganique Réactivité et Analyse (COBRA) UMR 6014, INC3M FR 3038, 76000 Rouen, France; (E.D.); (M.H.-R.)
| | - Marie Durand-Hulak
- EARL DURAND Olivier, Domaine de la Triballe, 34820 Guzargues, France;
- Centre de Coopération Internationale en Recherche Agronomique pour le Développement (CIRAD), UMR AGAP Institut, Station INRAE, 20230 San Giuliano, France;
| | - Denis Castagnos
- ORIL Industrie, Servier Group, 13 r Auguste Desgenétais, 76210 Bolbec, France;
| | - Marie Hubert-Roux
- Institut National des Sciences Appliquées (INSA) Rouen Normandie, Univ Rouen Normandie, Centre National de la Recherche Scientifique (CNRS), Normandie Univ, Chimie Organique et Bioorganique Réactivité et Analyse (COBRA) UMR 6014, INC3M FR 3038, 76000 Rouen, France; (E.D.); (M.H.-R.)
| | - Isabelle Schmitz
- Institut National des Sciences Appliquées (INSA) Rouen Normandie, Univ Rouen Normandie, Centre National de la Recherche Scientifique (CNRS), Normandie Univ, Chimie Organique et Bioorganique Réactivité et Analyse (COBRA) UMR 6014, INC3M FR 3038, 76000 Rouen, France; (E.D.); (M.H.-R.)
| | - Yann Froelicher
- Centre de Coopération Internationale en Recherche Agronomique pour le Développement (CIRAD), UMR AGAP Institut, Station INRAE, 20230 San Giuliano, France;
| | - Carlos Afonso
- Institut National des Sciences Appliquées (INSA) Rouen Normandie, Univ Rouen Normandie, Centre National de la Recherche Scientifique (CNRS), Normandie Univ, Chimie Organique et Bioorganique Réactivité et Analyse (COBRA) UMR 6014, INC3M FR 3038, 76000 Rouen, France; (E.D.); (M.H.-R.)
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2
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Sanches VL, de Souza Mesquita LM, Viganó J, Contieri LS, Pizani R, Chaves J, da Silva LC, de Souza MC, Breitkreitz MC, Rostagno MA. Insights on the Extraction and Analysis of Phenolic Compounds from Citrus Fruits: Green Perspectives and Current Status. Crit Rev Anal Chem 2024; 54:1173-1199. [PMID: 35993795 DOI: 10.1080/10408347.2022.2107871] [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] [Indexed: 10/15/2022]
Abstract
Citrus fruits (CF) are highly consumed worldwide, fresh, processed, or prepared as juices and pies. To illustrate the high economic importance of CF, the global production of these commodities in 2021 was around 98 million tons. CF's composition is considered an excellent source of phenolic compounds (PC) as they have a large amount and variety. Since ancient times, PC has been highlighted to promote several benefits related to oxidative stress disorders, such as chronic diseases and cancer. Recent studies suggest that consuming citrus fruits can prevent some of these diseases. However, due to the complexity of citrus matrices, extracting compounds of interest from these types of samples, and identifying and quantifying them effectively, is not a simple task. In this context, several extractive and analytical proposals have been used. This review discusses current research involving CF, focusing mainly on PC extraction and analysis methods, regarding advantages and disadvantages from the perspective of Green Chemistry.
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Affiliation(s)
- Vitor L Sanches
- Multidisciplinary Laboratory of Food and Health (LabMAS), School of Applied Sciences (FCA), University of Campinas (UNICAMP), Limeira, São Paulo, Brazil
| | - Leonardo M de Souza Mesquita
- Multidisciplinary Laboratory of Food and Health (LabMAS), School of Applied Sciences (FCA), University of Campinas (UNICAMP), Limeira, São Paulo, Brazil
| | - Juliane Viganó
- Multidisciplinary Laboratory of Food and Health (LabMAS), School of Applied Sciences (FCA), University of Campinas (UNICAMP), Limeira, São Paulo, Brazil
- Centro de Ciências da Natureza, Universidade Federal de São Carlos, Buri, São Paulo, Brazil
| | - Letícia S Contieri
- Multidisciplinary Laboratory of Food and Health (LabMAS), School of Applied Sciences (FCA), University of Campinas (UNICAMP), Limeira, São Paulo, Brazil
| | - Rodrigo Pizani
- Multidisciplinary Laboratory of Food and Health (LabMAS), School of Applied Sciences (FCA), University of Campinas (UNICAMP), Limeira, São Paulo, Brazil
| | - Jaísa Chaves
- Multidisciplinary Laboratory of Food and Health (LabMAS), School of Applied Sciences (FCA), University of Campinas (UNICAMP), Limeira, São Paulo, Brazil
| | - Laíse Capelasso da Silva
- Multidisciplinary Laboratory of Food and Health (LabMAS), School of Applied Sciences (FCA), University of Campinas (UNICAMP), Limeira, São Paulo, Brazil
| | | | | | - Maurício A Rostagno
- Multidisciplinary Laboratory of Food and Health (LabMAS), School of Applied Sciences (FCA), University of Campinas (UNICAMP), Limeira, São Paulo, Brazil
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3
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Ingegneri M, Braghini MR, Piccione M, De Stefanis C, Mandrone M, Chiocchio I, Poli F, Imbesi M, Alisi A, Smeriglio A, Trombetta D. Citrus Pomace as a Source of Plant Complexes to Be Used in the Nutraceutical Field of Intestinal Inflammation. Antioxidants (Basel) 2024; 13:869. [PMID: 39061937 PMCID: PMC11274116 DOI: 10.3390/antiox13070869] [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: 06/29/2024] [Revised: 07/13/2024] [Accepted: 07/16/2024] [Indexed: 07/28/2024] Open
Abstract
This study aims to recover the main by-product of Citrus fruits processing, the raw pomace, known also as pastazzo, to produce plant complexes to be used in the treatment of inflammatory bowel disease (IBD). Food-grade extracts from orange (OE) and lemon (LE) pomace were obtained by ultrasound-assisted maceration. After a preliminary phytochemical and biological screening by in vitro assays, primary and secondary metabolites were characterized by proton nuclear magnetic resonance (1H-NMR) and liquid chromatography coupled to diode array detection and electrospray ionization mass spectrometry (LC-DAD-ESI-MS) analyses. The intestinal bioaccessibility and antioxidant and anti-inflammatory properties were investigated by in vitro simulated gastro-intestinal digestion followed by treatments on a lipopolysaccharide (LPS)-stimulated human colorectal adenocarcinoma cell line (Caco-2). The tight junctions-associated structural proteins (ZO-1, Claudin-1, and Occludin), transepithelial electrical resistance (TEER), reactive oxygen species (ROS)-levels, expression of some key antioxidant (CAT, NRF2 and SOD2) and inflammatory (IL-1β, IL-6, TNF-α, IL-8) genes, and pNFkB p65 nuclear translocation, were evaluated. The OE and LE digesta, which did not show any significant difference in terms of phytochemical profile, showed significant effects in protecting against the LPS-induced intestinal barrier damage, oxidative stress and inflammatory response. In conclusion, both OE and LE emerged as potential candidates for further preclinical studies on in vivo IBD models.
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Affiliation(s)
- Mariarosaria Ingegneri
- Department of Chemical, Biological, Pharmaceutical and Environmental Sciences, University of Messina, Viale Ferdinando Stagno d’Alcontres 31, 98166 Messina, Italy; (M.I.); (M.I.); (D.T.)
| | - Maria Rita Braghini
- Research Unit of Genetics of Complex Phenotypes, Bambino Gesù Children’s Hospital, Istituti di Ricovero e Cura a Carattere Scientifico (IRCCS), 00165 Rome, Italy;
| | - Michela Piccione
- Core Facilities, Bambino Gesù Children’s Hospital, Istituti di Ricovero e Cura a Carattere Scientifico (IRCCS), 00165 Rome, Italy; (M.P.); (C.D.S.)
| | - Cristiano De Stefanis
- Core Facilities, Bambino Gesù Children’s Hospital, Istituti di Ricovero e Cura a Carattere Scientifico (IRCCS), 00165 Rome, Italy; (M.P.); (C.D.S.)
| | - Manuela Mandrone
- Department of Pharmacy and Biotechnology (FaBit), Alma Mater Studiorum, University of Bologna, Via Irnerio 42, 40126 Bologna, Italy; (M.M.); (I.C.); (F.P.)
| | - Ilaria Chiocchio
- Department of Pharmacy and Biotechnology (FaBit), Alma Mater Studiorum, University of Bologna, Via Irnerio 42, 40126 Bologna, Italy; (M.M.); (I.C.); (F.P.)
| | - Ferruccio Poli
- Department of Pharmacy and Biotechnology (FaBit), Alma Mater Studiorum, University of Bologna, Via Irnerio 42, 40126 Bologna, Italy; (M.M.); (I.C.); (F.P.)
| | - Martina Imbesi
- Department of Chemical, Biological, Pharmaceutical and Environmental Sciences, University of Messina, Viale Ferdinando Stagno d’Alcontres 31, 98166 Messina, Italy; (M.I.); (M.I.); (D.T.)
| | - Anna Alisi
- Research Unit of Genetics of Complex Phenotypes, Bambino Gesù Children’s Hospital, Istituti di Ricovero e Cura a Carattere Scientifico (IRCCS), 00165 Rome, Italy;
| | - Antonella Smeriglio
- Department of Chemical, Biological, Pharmaceutical and Environmental Sciences, University of Messina, Viale Ferdinando Stagno d’Alcontres 31, 98166 Messina, Italy; (M.I.); (M.I.); (D.T.)
| | - Domenico Trombetta
- Department of Chemical, Biological, Pharmaceutical and Environmental Sciences, University of Messina, Viale Ferdinando Stagno d’Alcontres 31, 98166 Messina, Italy; (M.I.); (M.I.); (D.T.)
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4
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Martinidou E, Michailidis M, Ziogas V, Masuero D, Angeli A, Moysiadis T, Martens S, Ganopoulos I, Molassiotis A, Sarrou E. Comparative Evaluation of Secondary Metabolite Chemodiversity of Citrus Genebank Collection in Greece: Can the Peel be More than Waste? JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:9019-9032. [PMID: 38613500 PMCID: PMC11190985 DOI: 10.1021/acs.jafc.4c00486] [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: 01/16/2024] [Revised: 04/01/2024] [Accepted: 04/02/2024] [Indexed: 04/15/2024]
Abstract
Citrus fruits are among the most economically important crops in the world. In the global market, the Citrus peel is often considered a byproduct but substitutes an important phenotypic characteristic of the fruit and a valuable source of essential oils, flavonoids, carotenoids, and phenolic acids with variable concentrations. The Mediterranean basin is a particularly dense area of autochthonous genotypes of Citrus that are known for being a source of healthy foods, which can be repertoires of valuable genes for molecular breeding with the focus on plant resistance and quality improvement. The scope of this study was to characterize and compare the main phenotypic parameters (i.e., peel thickness, fruit volume, and area) and levels of bioactive compounds in the peel of fruits from the local germplasm of Citrus in Greece, to assess their chemodiversity regarding their polyphenolic, volatile, and carotenoid profiles. A targeted liquid chromatographic approach revealed hesperidin, tangeretin, narirutin, eriocitrin, and quercetin glycosides as the major polyphenolic compounds identified in orange, lemon, and mandarin peels. The content of tangeretin and narirutin followed the tendency mandarin > orange > lemon. Eriocitrin was a predominant metabolite of lemon peel, following its identification in lower amounts in mandarin and at least in the orange peel. For these citrus-specific metabolites, high intra- but also interspecies chemodiversity was monitored. Significant diversity was found in the essential oil content, which varied between 1.2 and 3% in orange, 0.2 and 1.4% in mandarin, and 0.9 and 1.9% in lemon peel. Limonene was the predominant compound in all Citrus species peel essential oils, ranging between 88 and 93% among the orange, 64 and 93% in mandarin, and 55 and 63% in lemon cultivars. Carotenoid analysis revealed different compositions among the Citrus species and accessions studied, with β-cryptoxanthin being the most predominant metabolite. This large-scale metabolic investigation will enhance the knowledge of Citrus peel secondary metabolite chemodiversity supported by the ample availability of Citrus genetic resources to further expand their exploitation in future breeding programs and potential applications in the global functional food and pharmaceutical industries.
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Affiliation(s)
- Eftychia Martinidou
- Institute of Plant Breeding and Genetic
Resources, ELGO−DIMITRA, Thessaloniki 57001, Greece
| | - Michail Michailidis
- Laboratory
of Pomology, Department of Horticulture, Aristotle University of Thessaloniki, Thessaloniki-Thermi 57001, Greece
| | - Vasileios Ziogas
- Intsitute
of Olive Tree, Subtropical Plants and Viticulture, ELGO−DIMITRA, Chania 73134, Greece
| | - Domenico Masuero
- Fondazione
Edmund Mach, Centro Ricerca e Innovazione, 38098 San Michele
all’Adige, Trento, Italy
| | - Andrea Angeli
- Fondazione
Edmund Mach, Centro Ricerca e Innovazione, 38098 San Michele
all’Adige, Trento, Italy
| | - Theodoros Moysiadis
- Institute of Plant Breeding and Genetic
Resources, ELGO−DIMITRA, Thessaloniki 57001, Greece
- Department
of Computer Science, School of Sciences and Engineering, University of Nicosia, Nicosia 2417, Cyprus
| | - Stefan Martens
- Fondazione
Edmund Mach, Centro Ricerca e Innovazione, 38098 San Michele
all’Adige, Trento, Italy
| | - Ioannis Ganopoulos
- Institute of Plant Breeding and Genetic
Resources, ELGO−DIMITRA, Thessaloniki 57001, Greece
| | - Athanassios Molassiotis
- Laboratory
of Pomology, Department of Horticulture, Aristotle University of Thessaloniki, Thessaloniki-Thermi 57001, Greece
| | - Eirini Sarrou
- Institute of Plant Breeding and Genetic
Resources, ELGO−DIMITRA, Thessaloniki 57001, Greece
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5
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Wang P, Wang H, Xiao Y, Zou J, Chen H, Chen L, Wang F, Hu Y, Liu Y. Insights into metabolic characteristics and biological activity changes in Zangju ( Citrus reticulata cv. Manau Gan) peel at different maturity stages through UPLC-MS/MS-based metabolomics. Food Chem X 2024; 21:101197. [PMID: 38357370 PMCID: PMC10865237 DOI: 10.1016/j.fochx.2024.101197] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/01/2023] [Revised: 01/25/2024] [Accepted: 02/03/2024] [Indexed: 02/16/2024] Open
Abstract
In this study, comprehensive and systematic nontargeted metabolomics analysis was performed with the metabolites of Zangju peel (Citrus reticulata cv. Manau Gan, CRZP, which has been cultivated for over 400 years in Derong County, China.) at four different mature stages. A total of 1878 metabolites were identified, among which flavonoids were the most abundant (62.04 %), and identified 62 key differential metabolites significantly affected by maturity. Based on biological activity measurements, CRZP showed better antioxidant activity, lipase inhibition ability, inhibition of adipogenic differentiation in 3TT-L1 cells and promotion of lipid metabolism, with the biological activity of CRZP at different maturity stages being associated with key differential metabolite. Thus, CRZP is natural antioxidants and possess anti-obesity potential, and industrial production needs to consider the Maturity stage of its collection.
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Affiliation(s)
- Peng Wang
- Department of Pharmacy, Chengdu University of Traditional Chinese Medicine, Chengdu 611137, China
- State Key Laboratory of Southwestern Chinese Medicine Resources, Chengdu 611137, China
| | - Haifan Wang
- Department of Pharmacy, Chengdu University of Traditional Chinese Medicine, Chengdu 611137, China
- State Key Laboratory of Southwestern Chinese Medicine Resources, Chengdu 611137, China
| | - Yang Xiao
- Department of Pharmacy, Chengdu University of Traditional Chinese Medicine, Chengdu 611137, China
| | - Jialiang Zou
- Department of Pharmacy, Chengdu University of Traditional Chinese Medicine, Chengdu 611137, China
- State Key Laboratory of Southwestern Chinese Medicine Resources, Chengdu 611137, China
| | - Hongping Chen
- Department of Pharmacy, Chengdu University of Traditional Chinese Medicine, Chengdu 611137, China
- State Key Laboratory of Southwestern Chinese Medicine Resources, Chengdu 611137, China
| | - Lin Chen
- Department of Pharmacy, Chengdu University of Traditional Chinese Medicine, Chengdu 611137, China
- State Key Laboratory of Southwestern Chinese Medicine Resources, Chengdu 611137, China
| | - Fu Wang
- Department of Pharmacy, Chengdu University of Traditional Chinese Medicine, Chengdu 611137, China
- State Key Laboratory of Southwestern Chinese Medicine Resources, Chengdu 611137, China
| | - Yuan Hu
- Department of Pharmacy, Chengdu University of Traditional Chinese Medicine, Chengdu 611137, China
- State Key Laboratory of Southwestern Chinese Medicine Resources, Chengdu 611137, China
| | - Youping Liu
- Department of Pharmacy, Chengdu University of Traditional Chinese Medicine, Chengdu 611137, China
- State Key Laboratory of Southwestern Chinese Medicine Resources, Chengdu 611137, China
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Michailidis M, Ziogas V, Sarrou E, Nasiopoulou E, Styliani Titeli V, Skodra C, Tanou G, Ganopoulos I, Martens S, Molassiotis A. Screening the Citrus Greek National Germplasm Collection for fruit quality and metabolic footprint. Food Chem 2024; 435:137573. [PMID: 37769559 DOI: 10.1016/j.foodchem.2023.137573] [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: 07/04/2023] [Revised: 09/04/2023] [Accepted: 09/21/2023] [Indexed: 10/03/2023]
Abstract
Citrus fruits are one of the most important fruits in the global food industry due to their unique taste and nutritional benefits. Herein, we characterize the physicochemical and bioactive attributes of twenty-nine Greek citrus accessions, including oranges, mandarins/clementines, lemons, bergamot, citrons and lime along with twenty-seven highly commercial international cultivars. The assessed genotypes differ in various quality traits including color, ripening, and textural attributes. Several indigenous cultivars displayed desirable organoleptic traits, such as the oranges 'Valencia Oval Porou' (e.g., juice content and ascorbic acid) and 'Sanguine Gouritis' (eg., soluble solids (SSC) and acidity (TA) ratio), the mandarin 'Clementine Porou' (e.g., SSC/TA) and the lemon 'Vakalou' (e.g., firmness, acidity). Differences in primary metabolites, mainly in sugars, organic acids and amino acids were recorded among the tested species and cultivars. In addition, the autochthonous orange cultivars 'Sanguine Gouritsis' and 'Valencia Oval Porou' contained high sucrose levels whereas 'Lainato Chanion' had high hesperidin content. This large-scale analysis supports the ample availability of genetic resources for the development of citrus cultivars with improved nutritional quality traits.
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Affiliation(s)
- Michail Michailidis
- Laboratory of Pomology, Department of Horticulture, Aristotle University of Thessaloniki, 57001 Thessaloniki, Greece
| | - Vasileios Ziogas
- Intsitute of Olive Tree, Subtropical Plants and Viticulture, ELGO-DIMITRA, Chania 73134, Greece
| | - Eirini Sarrou
- Institute of Plant Breeding and Genetic Resources, ELGO-DIMITRA, Thessaloniki 57001, Greece
| | - Elpida Nasiopoulou
- Laboratory of Pomology, Department of Horticulture, Aristotle University of Thessaloniki, 57001 Thessaloniki, Greece
| | - Vaia Styliani Titeli
- Laboratory of Pomology, Department of Horticulture, Aristotle University of Thessaloniki, 57001 Thessaloniki, Greece
| | - Christina Skodra
- Laboratory of Pomology, Department of Horticulture, Aristotle University of Thessaloniki, 57001 Thessaloniki, Greece
| | - Georgia Tanou
- Institute of Soil and Water Resources, ELGO-DIMITRA, Thessaloniki 57001, Greece; Joint Laboratory of Horticulture, ELGO-Dimitra, Thessaloniki-Thermi 57001, Greece
| | - Ioannis Ganopoulos
- Institute of Plant Breeding and Genetic Resources, ELGO-DIMITRA, Thessaloniki 57001, Greece; Joint Laboratory of Horticulture, ELGO-Dimitra, Thessaloniki-Thermi 57001, Greece
| | - Stefan Martens
- Centro Ricerca e Innovazione, Fondazione Edmund Mach, 38098, San Michele all'Adige, Trento, Italy
| | - Athanassios Molassiotis
- Laboratory of Pomology, Department of Horticulture, Aristotle University of Thessaloniki, 57001 Thessaloniki, Greece.
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Yang J, Fan H, Jiang B, Li R, Fan J, Li B, Ge J, Pan S, Liu F. Excipient emulsion prepared with pectin and sodium caseinate to improve the bioaccessibility of carotenoids in mandarin juice: The effect of emulsifier and polymer concentration. Food Chem X 2023; 20:100909. [PMID: 38144841 PMCID: PMC10740091 DOI: 10.1016/j.fochx.2023.100909] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2023] [Revised: 09/09/2023] [Accepted: 09/27/2023] [Indexed: 12/26/2023] Open
Abstract
Excipient emulsions were prepared using different emulsifiers (pectin and sodium caseinate, individually or compositely) to study the emulsifying properties and their co-digested effects on the retention and bioaccessibility of carotenoids in mandarin juice, which is a good source of carotenoids in people's diet. Results showed that both pectin (PC) and pectin-sodium caseinate (PC-SC) emulsion significantly increased the carotenoids retention and bioaccessibility of mandarin juice, with the effects depending on both emulsifiers and polymer concentration. Whether for PC or PC-SC emulsion, lower pectin content accompanied with lower viscosity showed higher carotenoids bioaccessibility. And for the complexed emulsions, appropriate sodium caseinate addition could be more beneficial in improving carotenoids bioaccessibility. It had been found that the viscosity comparing with particle size seemed to play a more important role in affecting carotenoid bioaccessibility during the co-digestion. This study could provide a basis for improving the carotenoids bioaccessibility in the real system of fruits and vegetables with excipient emulsions.
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Affiliation(s)
- Jinyan Yang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, PR China
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, PR China
| | - Hekai Fan
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, PR China
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, PR China
| | - Bing Jiang
- Library, Huazhong Agricultural University, Wuhan 430070, Hubei, PR China
| | - Ruoxuan Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, PR China
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, PR China
| | - Jiangtao Fan
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, PR China
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, PR China
| | - Bowen Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, PR China
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, PR China
| | - Jinjiang Ge
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, PR China
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, PR China
| | - Siyi Pan
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, PR China
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, PR China
- Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control (Huazhong Agricultural University), Wuhan, Hubei, PR China
| | - Fengxia Liu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, PR China
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, PR China
- Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control (Huazhong Agricultural University), Wuhan, Hubei, PR China
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8
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Chen Y, Xu Y, Wen J, Yu Y, Wu J, Cheng L, Cheang WS, Liu W, Fu M. Analysis of Flavonoid Metabolites in Citrus reticulata 'Chachi' at Different Collection Stages Using UPLC-ESI-MS/MS. Foods 2023; 12:3945. [PMID: 37959064 PMCID: PMC10648965 DOI: 10.3390/foods12213945] [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: 09/11/2023] [Revised: 10/13/2023] [Accepted: 10/18/2023] [Indexed: 11/15/2023] Open
Abstract
Flavonoids are essential substances with antioxidant properties and high medicinal value. Citrus reticulata 'Chachi' peel (CRCP) is rich in flavonoids and has numerous health benefits. The different maturity periods of CRCP can affect the flavonoid contents and pharmacological effects. In this study, we successfully performed UPLC-ESI-MS/MS-based metabolic analysis to compare the metabolites of CRCP at different harvesting periods (Jul, Aug, Sep, Oct, Nov, and Dec) using a systematic approach. The results revealed the identification of a total of 168 flavonoid metabolites, including 61 flavones, 54 flavonols, 14 flavone C-glycosides, 14 dihydroflavones, 9 flavanones, 8 isoflavones, 3 flavanols, 3 dihydroflavonols, and 2 chalcones. Clustering analysis and PCA were used to separate the CRCP samples collected at different stages. Furthermore, from July to December, the relative contents of isoflavones, dihydroflavones, and dihydroflavonols gradually increased and flavanols gradually decreased over time. The relative content of flavonoid C-glycosides showed an increasing and then decreasing trend, reaching the highest value in August. This study contributes to a better understanding of flavonoid metabolites in CRCP at different harvesting stages and informs their potential future utilization.
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Affiliation(s)
- Yuting Chen
- Sericultural & Argi-Food Research Institute, Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, No. 133 Yiheng Street, Tianhe District, Guangzhou 510610, China; (Y.C.); (Y.X.); (J.W.); (Y.Y.); (J.W.); (L.C.)
- College of Food and Pharmaceutical Engineering, Wuzhou University, Wuzhou 543002, China
| | - Yujuan Xu
- Sericultural & Argi-Food Research Institute, Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, No. 133 Yiheng Street, Tianhe District, Guangzhou 510610, China; (Y.C.); (Y.X.); (J.W.); (Y.Y.); (J.W.); (L.C.)
| | - Jing Wen
- Sericultural & Argi-Food Research Institute, Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, No. 133 Yiheng Street, Tianhe District, Guangzhou 510610, China; (Y.C.); (Y.X.); (J.W.); (Y.Y.); (J.W.); (L.C.)
| | - Yuanshan Yu
- Sericultural & Argi-Food Research Institute, Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, No. 133 Yiheng Street, Tianhe District, Guangzhou 510610, China; (Y.C.); (Y.X.); (J.W.); (Y.Y.); (J.W.); (L.C.)
| | - Jijun Wu
- Sericultural & Argi-Food Research Institute, Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, No. 133 Yiheng Street, Tianhe District, Guangzhou 510610, China; (Y.C.); (Y.X.); (J.W.); (Y.Y.); (J.W.); (L.C.)
| | - Lina Cheng
- Sericultural & Argi-Food Research Institute, Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, No. 133 Yiheng Street, Tianhe District, Guangzhou 510610, China; (Y.C.); (Y.X.); (J.W.); (Y.Y.); (J.W.); (L.C.)
| | - Wai-San Cheang
- Institute of Chinese Medical Sciences, State Key Laboratory of Quality Research in Chinese Medicine, University of Macau, Macao SAR 999078, China;
| | - Wenwen Liu
- Institute of Quality Standard and Monitoring Technology for Agro-Products of Guangdong Academy of Agricultural Sciences, Guangzhou 510640, China;
| | - Manqin Fu
- Sericultural & Argi-Food Research Institute, Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, No. 133 Yiheng Street, Tianhe District, Guangzhou 510610, China; (Y.C.); (Y.X.); (J.W.); (Y.Y.); (J.W.); (L.C.)
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9
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Rao MJ, Feng B, Ahmad MH, Tahir ul Qamar M, Aslam MZ, Khalid MF, Hussain S, Zhong R, Ali Q, Xu Q, Ma C, Wang L. LC-MS/MS-based metabolomics approach identified novel antioxidant flavonoids associated with drought tolerance in citrus species. FRONTIERS IN PLANT SCIENCE 2023; 14:1150854. [PMID: 37636085 PMCID: PMC10450343 DOI: 10.3389/fpls.2023.1150854] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 01/25/2023] [Accepted: 03/27/2023] [Indexed: 08/29/2023]
Abstract
Citrus fruits are cultivated around the world, and they face drought stress frequently during their growth and development. Previous studies showed that citrus plants biosynthesized flavonoid compounds in response to abiotic stress. In this study, we have quantified 37 flavonoid compounds from the leaves of three distinct citrus species including sour orange (drought-tolerant), pummelo 'Majia you pummelo' (drought-sensitive), and lemon (drought-sensitive). The 37 flavonoids consisted of 12 flavones, 10 flavonols, 6 flavanones, 5 isoflavanones, and 1 each for chalcone, flavanol, flavanonol, and flavone glycoside. Drought stress differentially altered the flavonoid metabolism in drought-tolerant and drought-sensitive citrus species. The kaempferol 3-neohesperidoside was 17-fold higher in sour orange (124.41 nmol/L) after 18 days of drought stress than lemon (7.33 nmol/L). In sour orange, neohesperidin (69.49 nmol/L) was 1,407- and 37-fold higher than pummelo and lemon, respectively. In sour orange, some flavonoids were significantly increased, such as vitexin, neohesperidin, cynaroside, hyperoside, genistin, kaempferol 3-neohesperidoside, eriocitrin, and luteolin, in response to drought stress, whereas in lemon, these flavonoids were significantly decreased or not altered significantly in response to drought stress. Moreover, the total contents of flavonoids and antioxidant activity were increased in sour orange as compared with pummelo and lemon. The genes associated with flavonoid biosynthesis (PAL, CHI, FLS, GT1, F3H, F3'M, C4H, 4CL, FLS, FG2, FG3, and CYP81E1) were more highly expressed in sour orange leaves than in pummelo and lemon after drought stress. These outcomes showed that pummelo and lemon failed to biosynthesize antioxidant flavonoids to cope with the prolonged drought stress, whereas the sour orange biosynthesized fortified flavonoid compounds with increased antioxidant activity to detoxify the harmful effects of reactive oxygen species produced during drought stress.
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Affiliation(s)
- Muhammad Junaid Rao
- State Key Laboratory for Conservation and Utilization of Subtropical Agro-Bioresources, Guangxi Key Laboratory of Sugarcane Biology, College of Agriculture, Guangxi University, Nanning, Guangxi, China
- Key Laboratory of Horticultural Plant Biology (Ministry of Education), Key Laboratory of Biology and Genetic Improvement of Horticultural Crops (Ministry of Agriculture), Huazhong Agricultural University, Wuhan, Hubei, China
| | - Bihong Feng
- State Key Laboratory for Conservation and Utilization of Subtropical Agro-Bioresources, Guangxi Key Laboratory of Sugarcane Biology, College of Agriculture, Guangxi University, Nanning, Guangxi, China
| | - Muhammad Husnain Ahmad
- Key Laboratory of Horticultural Plant Biology (Ministry of Education), Key Laboratory of Biology and Genetic Improvement of Horticultural Crops (Ministry of Agriculture), Huazhong Agricultural University, Wuhan, Hubei, China
| | - Muhammad Tahir ul Qamar
- Integrative Omics and Molecular Modeling Laboratory, Department of Bioinformatics and Biotechnology, Government College University Faisalabad (GCUF), Faisalabad, Pakistan
| | - Muhammad Zeshan Aslam
- State Key Laboratory for Conservation and Utilization of Subtropical Agro-Bioresources, Guangxi Key Laboratory of Sugarcane Biology, College of Agriculture, Guangxi University, Nanning, Guangxi, China
| | - Muhammad Fasih Khalid
- Southwest Florida Research and Education Center, Horticultural Sciences Department, Institute of Food and Agricultural Science, University of Florida, Immokalee, FL, United States
| | - Sajjad Hussain
- Department of Horticulture, Faculty of Agricultural Sciences and Technology, Bahauddin Zakariya University, Multan, Pakistan
| | - Ruimin Zhong
- Henry Fok School of Biology and Agriculture, Shaoguan University, Shaoguan, China
| | - Qurban Ali
- Key Laboratory of Integrated Management of Crop Diseases and Pests, Department of Plant Pathology, College of Plant Protection, Nanjing Agricultural University, Nanjing, China
| | - Qiang Xu
- Key Laboratory of Horticultural Plant Biology (Ministry of Education), Key Laboratory of Biology and Genetic Improvement of Horticultural Crops (Ministry of Agriculture), Huazhong Agricultural University, Wuhan, Hubei, China
| | - Chongjian Ma
- Henry Fok School of Biology and Agriculture, Shaoguan University, Shaoguan, China
| | - Lingqiang Wang
- State Key Laboratory for Conservation and Utilization of Subtropical Agro-Bioresources, Guangxi Key Laboratory of Sugarcane Biology, College of Agriculture, Guangxi University, Nanning, Guangxi, China
- Henry Fok School of Biology and Agriculture, Shaoguan University, Shaoguan, China
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10
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Šafranko S, Šubarić D, Jerković I, Jokić S. Citrus By-Products as a Valuable Source of Biologically Active Compounds with Promising Pharmaceutical, Biological and Biomedical Potential. Pharmaceuticals (Basel) 2023; 16:1081. [PMID: 37630996 PMCID: PMC10458533 DOI: 10.3390/ph16081081] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/13/2023] [Revised: 07/26/2023] [Accepted: 07/27/2023] [Indexed: 08/27/2023] Open
Abstract
Citrus fruits processing results in the generation of huge amounts of citrus by-products, mainly peels, pulp, membranes, and seeds. Although they represent a major concern from both economical and environmental aspects, it is very important to emphasize that these by-products contain a rich source of value-added bioactive compounds with a wide spectrum of applications in the food, cosmetic, and pharmaceutical industries. The primary aim of this review is to highlight the great potential of isolated phytochemicals and extracts of individual citrus by-products with bioactive properties (e.g., antitumor, antimicrobial, antiviral, antidiabetic, antioxidant, and other beneficial activities with health-promoting abilities) and their potential in pharmaceutical, biomedical, and biological applications. This review on citrus by-products contains the following parts: structural and chemical characteristics; the utilization of citrus by-products; bioactivities of the present waxes and carotenoids, essential oils, pectins, and phenolic compounds; and citrus by-product formulations with enhanced biocactivities. A summary of the recent developments in applying citrus by-products for the treatment of different diseases and the protection of human health is also provided, emphasizing innovative methods for bioaccessibility enhancements (e.g., extract/component encapsulation, synthesis of biomass-derived nanoparticles, nanocarriers, or biofilm preparation). Based on the representative phytochemical groups, an evaluation of the recent studies of the past six years (from 2018 to 2023) reporting specific biological and health-promoting activities of citrus-based by-products is also provided. Finally, this review discusses advanced and modern approaches in pharmaceutical/biological formulations and drug delivery (e.g., carbon precursors for the preparation of nanoparticles with promising antimicrobial activity, the production of fluorescent nanoparticles with potential application as antitumor agents, and in cellular imaging). The recent studies implementing nanotechnology in food science and biotechnology could bring about new insights into providing innovative solutions for new pharmaceutical and medical discoveries.
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Affiliation(s)
- Silvija Šafranko
- Faculty of Food Technology Osijek, University of Osijek, Franje Kuhača 18, 31000 Osijek, Croatia; (S.Š.); (D.Š.)
| | - Drago Šubarić
- Faculty of Food Technology Osijek, University of Osijek, Franje Kuhača 18, 31000 Osijek, Croatia; (S.Š.); (D.Š.)
| | - Igor Jerković
- Department of Organic Chemistry, Faculty of Chemistry and Technology, University of Split, Ruđera Boškovića 35, 21000 Split, Croatia
| | - Stela Jokić
- Faculty of Food Technology Osijek, University of Osijek, Franje Kuhača 18, 31000 Osijek, Croatia; (S.Š.); (D.Š.)
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11
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ALaqeel NK. Antioxidants from different citrus peels provide protection against cancer. BRAZ J BIOL 2023; 84:e271619. [PMID: 37436265 DOI: 10.1590/1519-6984.271619] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2023] [Accepted: 05/04/2023] [Indexed: 07/13/2023] Open
Abstract
Cancer is one of the leading causes of death. Despite significant advancements in the discovery of medications for the treatment of cancer, these drugs are hindered by applicability and efficacy issues and frequently exhibit major side effects that can further impair patients 'quality of life. Therefore, the development of therapeutically sound anti-cancer medicines derived from natural products has gained prominence in the field of functional foods. Some of these compounds have shown efficacy in the prevention and treatment of cancer as well as low toxicity. Additionally, many recent studies have explored the recycling of agro-industrial waste to create bioactive chemicals. Citrus peels are produced in vast quantities in the food processing sector; due to their abundance of flavonoids, they may be inexpensive sources of protection against several cancers. Citrus is a common type of fruit that contains a variety of nutrients. In particular, the antioxidant chemicals found in citrus peel have been identified as potential cancer-fighting agents. Antioxidant substances such as flavonoids prevent the development of cancer by inhibiting the metastatic cascade, decreasing the mobility of cancer cells in the circulatory system, promoting apoptosis, and suppressing angiogenesis. To explore the most effective uses of citrus peel-derived antioxidants, this review presents background information, an overview of the role of citrus antioxidants in cancer therapy, and a discussion of the key underlying molecular mechanisms.
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Affiliation(s)
- Nouf Khalifa ALaqeel
- Imam Abdulrahman Bin Faisal University, College of Science, Department of Biology, Dammam, Saudi Arabia
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12
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Zhu Z, Wang J, Tang L, Tang J, Liu D, Geng F. Quantitative metabolomic analysis reveals the fractionation of active compounds during lemon fruit juicing. Food Res Int 2023; 169:112829. [PMID: 37254405 DOI: 10.1016/j.foodres.2023.112829] [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: 08/09/2022] [Revised: 04/04/2023] [Accepted: 04/12/2023] [Indexed: 06/01/2023]
Abstract
In this study, metabolomic analysis was employed to investigate the separation (fractionation) of active compounds into lemon juice (LJ) and lemon pomace (LP) during lemon juicing. A total of 968 metabolites were identified, and 438 differentially abundant metabolites (DAMs) were screened out between LJ and LP, suggesting significant metabolite fractionation during juicing. The "flavonoids", "phenolic acids", and "saccharides and alcohols" were mainly retained in the LP, while the fractionation of major "organic acids" was differentiated. Seven of the 12 potential bitter metabolites were more abundant in the LP and two were more abundant in the LJ, suggesting that LP would be more bitter. L-Ascorbic acid, thiamine, and acitretin were significantly lost during juicing, while riboflavin was newly dissolved during juicing. The antioxidant capacity of LP was significantly higher than that of LJ, which was closely related to the higher abundance of phenolic acid metabolites in LP. These findings suggtested that promoting the release of flavonoids and phenolic acids from LP is a potential strategy to improve the quality of LJ. Results also provides important information and reference for developing high-value products by using LP.
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Affiliation(s)
- Zhu Zhu
- Key Laboratory of Coarse Cereal Processing (Ministry of Agriculture and Rural Affairs), School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China
| | - Jinqiu Wang
- Key Laboratory of Coarse Cereal Processing (Ministry of Agriculture and Rural Affairs), School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China.
| | - Linyi Tang
- Department of Food Science, University of Guelph, Guelph, Ontario N1G2W1, Canada
| | - Jiang Tang
- Lemon Industry Development Center of Anyue County, Ziyang 642350, China
| | - Dayu Liu
- Key Laboratory of Coarse Cereal Processing (Ministry of Agriculture and Rural Affairs), School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China
| | - Fang Geng
- Key Laboratory of Coarse Cereal Processing (Ministry of Agriculture and Rural Affairs), School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China.
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13
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Lin M, Xu C, Gao X, Zhang W, Yao Z, Wang T, Feng X, Wang Y. Comparative study on secondary metabolites from different citrus varieties in the production area of Zhejiang. Front Nutr 2023; 10:1159676. [PMID: 37252230 PMCID: PMC10211264 DOI: 10.3389/fnut.2023.1159676] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2023] [Accepted: 04/06/2023] [Indexed: 05/31/2023] Open
Abstract
To investigate the distribution pattern of bioactive components and their correlations between citrus varieties, we thoroughly analyzed secondary metabolites (including flavonoids, phenolic acids, carotenoids, and limonoids) in the peel and pulp of 11 citrus varieties from the production area of Zhejiang. Citrus peels accumulated metabolites far more than the pulp, and the accumulation varied significantly between species. Flavonoids were the most abundant compounds, followed by phenolic acids, with carotenoids and limonoids being far less abundant than the first two, but limonoids were more abundant than carotenoids. Hesperidin was the main flavonoid in most varieties, but cocktail grapefruit and Changshanhuyou contained naringin, with Ponkan having the most abundant polymethoxylated flavones (PMFs). The major components of phenolic acids, carotenoids, and limonoids were ferulic acid, β-cryptoxanthin, and limonin, respectively. Principal component analysis (PCA) and hierarchical cluster analysis (HCA) indicated that these components were mostly correlated with each other, and these citrus varieties could be categorized into four groups by pulp and three groups by peel. The obtained results filled the data gap for secondary metabolites from local citrus and could provide data references for citrus resource utilization, selection and breeding of superior varieties, and other research.
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Affiliation(s)
- Mei Lin
- Zhejiang Citrus Research Institute, Taizhou, China
| | - Chengnan Xu
- Zhejiang Citrus Research Institute, Taizhou, China
| | - Xueying Gao
- Center for Reproductive Medicine, Ren Ji Hospital, School of Medicine, Shanghai Jiao Tong University, Shanghai, China
- Shanghai Key Laboratory for Assisted Reproduction and Reproductive Genetics, Shanghai, China
| | | | - Zhoulin Yao
- Zhejiang Citrus Research Institute, Taizhou, China
| | - Tianyu Wang
- Zhejiang Citrus Research Institute, Taizhou, China
| | - Xianju Feng
- Zhejiang Citrus Research Institute, Taizhou, China
| | - Yue Wang
- Zhejiang Citrus Research Institute, Taizhou, China
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14
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Deng M, Zhang R, Zhang S, Lu Q, Dong L, Huang F, Jia X, Ma Q, Chi J, Zhao D, Yan S, Zhang M. The flavonoid profiles in different tissue parts of Shatianyu (Citrus grandis L. Osbeck) and their in vitro bioactivity. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114712] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/30/2023]
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15
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Changes in quality properties and volatile compounds of different cultivars of green plum (Prunus mume Sieb. et Zucc.) during ripening. Eur Food Res Technol 2023. [DOI: 10.1007/s00217-023-04207-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/12/2023]
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16
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Nirmal NP, Khanashyam AC, Mundanat AS, Shah K, Babu KS, Thorakkattu P, Al-Asmari F, Pandiselvam R. Valorization of Fruit Waste for Bioactive Compounds and Their Applications in the Food Industry. Foods 2023; 12:foods12030556. [PMID: 36766085 PMCID: PMC9914274 DOI: 10.3390/foods12030556] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/21/2022] [Revised: 01/19/2023] [Accepted: 01/23/2023] [Indexed: 01/31/2023] Open
Abstract
The fruit production and processing sectors produce tremendous amounts of by-products and waste that cause significant economic losses and an undesirable impact on the environment. The effective utilization of these fruit wastes can help to reduce the carbon footprint and greenhouse gas emissions, thereby achieving sustainable development goals. These by-products contain a variety of bioactive compounds, such as dietary fiber, flavonoids, phenolic compounds, antioxidants, polysaccharides, and several other health-promoting nutrients and phytochemicals. These bioactive compounds can be extracted and used as value-added products in different industrial applications. The bioactive components extracted can be used in developing nutraceutical products, functional foods, or food additives. This review provides a comprehensive review of the recent developments in fruit waste valorization techniques and their application in food industries. The various extraction techniques, including conventional and emerging methods, have been discussed. The antioxidant and antimicrobial activities of the active compounds extracted and isolated from fruit waste have been described. The most important food industrial application of bioactive compounds extracted from fruit waste (FW) has been provided. Finally, challenges, future direction, and concluding remarks on the topic are summarized.
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Affiliation(s)
- Nilesh Prakash Nirmal
- Institute of Nutrition, Mahidol University, 999 Phutthamonthon 4 Road, Salaya, Nakhon Pathom 73170, Thailand
- Correspondence: (N.P.N.); (R.P.); Tel.: +66-28002380-429 (N.P.N.)
| | | | - Anjaly Shanker Mundanat
- Department of Agriculture and Environmental Sciences, National Institute of Food Technology Entrepreneurship and Management (NIFTEM), Sonepat 131028, India
| | - Kartik Shah
- Sargento Foods, 305 Pine Street, Elkhart Lake, WI 53020, USA
| | | | - Priyamvada Thorakkattu
- Department of Animal Sciences and Industry/Food Science Institute, Kansas State University, Manhattan, KS 66506, USA
| | - Fahad Al-Asmari
- Department of Food Science and Nutrition, College of Agriculture and Food Sciences, King Faisal University, P.O. Box 400, Al-Ahsa 31982, Saudi Arabia
| | - Ravi Pandiselvam
- Physiology, Biochemistry and Post-Harvest Technology Division, ICAR-Central Plantation Crops Research Institute (CPCRI), Kasaragod 671124, India
- Correspondence: (N.P.N.); (R.P.); Tel.: +66-28002380-429 (N.P.N.)
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17
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Sánchez M, Laca A, Laca A, Díaz M. Towards food circular economy: hydrothermal treatment of mixed vegetable and fruit wastes to obtain fermentable sugars and bioactive compounds. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2023; 30:3901-3917. [PMID: 35962165 DOI: 10.1007/s11356-022-22486-y] [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: 03/21/2022] [Accepted: 08/07/2022] [Indexed: 06/15/2023]
Abstract
Due to processing activity, fruits and vegetables generate notable amounts of wastes at the processing, retail, and consumption level. Following the European goals for reducing food wastes and achieving a circular economy of resources, these biowastes should be valorized. In this work, hydrothermal hydrolysis at different conditions (temperatures, times, waste/water ratio, pH values) were tested to treat for first time; biowastes composed of mixed overripe fruits or vegetables to maximize the extraction of fermentable sugars that can be used as substrates in bioprocesses. Experimental data were fitted by a model based on irreversible first-order reactions, and kinetic constants were obtained. When hydrolysis of fruit wastes was carried out at 135 °C and pH 5 during 40 min, more than 40 g of reducing sugars per 100 g of waste (dry weight) could be obtained (represents an extraction of 97% of total carbohydrates). Concentrations of inhibitor compounds (HMF, furfural, acetic acid) in the hydrolysates were very low and, as example, a fermentation to obtain bioethanol was successfully carried out with an efficiency above 95%. Additionally, the production by hydrothermal treatment of bioactive compounds was investigated and the best results obtained were 92% DPPH inhibition and 12 mg GAE/g (dry weight) for antioxidant activity and phenolic compounds, respectively. These values are similar or even higher than those reported in literature using specific parts of fruits and vegetables.
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Affiliation(s)
- Marta Sánchez
- Department of Chemical and Environmental Engineering, University of Oviedo, C/ Julián Clavería s/n, 33071, Oviedo, Spain
| | - Amanda Laca
- Department of Chemical and Environmental Engineering, University of Oviedo, C/ Julián Clavería s/n, 33071, Oviedo, Spain
| | - Adriana Laca
- Department of Chemical and Environmental Engineering, University of Oviedo, C/ Julián Clavería s/n, 33071, Oviedo, Spain.
| | - Mario Díaz
- Department of Chemical and Environmental Engineering, University of Oviedo, C/ Julián Clavería s/n, 33071, Oviedo, Spain
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18
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Kumar P, Sharma N, Ahmed MA, Verma AK, Umaraw P, Mehta N, Abubakar AA, Hayat MN, Kaka U, Lee SJ, Sazili AQ. Technological interventions in improving the functionality of proteins during processing of meat analogs. Front Nutr 2022; 9:1044024. [PMID: 36601080 PMCID: PMC9807037 DOI: 10.3389/fnut.2022.1044024] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2022] [Accepted: 12/02/2022] [Indexed: 12/24/2022] Open
Abstract
Meat analogs have opened a new horizon of opportunities for developing a sustainable alternative for meat and meat products. Proteins are an integral part of meat analogs and their functionalities have been extensively studied to mimic meat-like appearance and texture. Proteins have a vital role in imparting texture, nutritive value, and organoleptic attributes to meat analogs. Processing of suitable proteins from vegetable, mycoproteins, algal, and single-cell protein sources remains a challenge and several technological interventions ranging from the isolation of proteins to the processing of products are required. The present paper reviews and discusses in detail various proteins (soy proteins, wheat gluten, zein, algal proteins, mycoproteins, pulses, potato, oilseeds, pseudo-cereals, and grass) and their suitability for meat analog production. The review also discusses other associated aspects such as processing interventions that can be adapted to improve the functional and textural attributes of proteins in the processing of meat analogs (extrusion, spinning, Couette shear cell, additive manufacturing/3D printing, and freeze structuring). '.
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Affiliation(s)
- Pavan Kumar
- Institute of Tropical Agriculture and Food Security, Universiti Putra Malaysia (UPM), Seri Kembangan, Malaysia
- Department of Livestock Products Technology, College of Veterinary Science, Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana, India
| | - Neelesh Sharma
- Division of Veterinary Medicine, Faculty of Veterinary Sciences and Animal Husbandry, Sher-e-Kashmir University of Agricultural Sciences and Technology of Jammu, Jammu, India
| | - Muideen Adewale Ahmed
- Institute of Tropical Agriculture and Food Security, Universiti Putra Malaysia (UPM), Seri Kembangan, Malaysia
| | - Akhilesh K. Verma
- Department of Livestock Products Technology, College of Veterinary and Animal Sciences, Sardar Vallabhbhai Patel University of Agriculture and Technology, Meerut, India
| | - Pramila Umaraw
- Department of Livestock Products Technology, College of Veterinary and Animal Sciences, Sardar Vallabhbhai Patel University of Agriculture and Technology, Meerut, India
| | - Nitin Mehta
- Department of Livestock Products Technology, College of Veterinary Science, Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana, India
| | - Ahmed Abubakar Abubakar
- Institute of Tropical Agriculture and Food Security, Universiti Putra Malaysia (UPM), Seri Kembangan, Malaysia
| | - Muhammad Nizam Hayat
- Department of Animal Science, Faculty of Agriculture, Universiti Putra Malaysia, Seri Kembangan, Malaysia
| | - Ubedullah Kaka
- Department of Companion Animal Medicine and Surgery, Faculty of Veterinary Medicine, Universiti Putra Malaysia, Seri Kembangan, Malaysia
| | - Sung-Jin Lee
- Department of Applied Animal Science, College of Animal Life Sciences, Kangwon National University, Chuncheon-si, South Korea
| | - Awis Qurni Sazili
- Department of Animal Science, Faculty of Agriculture, Universiti Putra Malaysia, Seri Kembangan, Malaysia
- Halal Products Research Institute, Putra Infoport, Universiti Putra Malaysia, Seri Kembangan, Malaysia
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19
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Zacarías-García J, Pérez-Través L, Gil JV, Rodrigo MJ, Zacarías L. Bioactive Compounds, Nutritional Quality and Antioxidant Capacity of the Red-Fleshed Kirkwood Navel and Ruby Valencia Oranges. Antioxidants (Basel) 2022; 11:1905. [PMID: 36290628 PMCID: PMC9598057 DOI: 10.3390/antiox11101905] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2022] [Revised: 09/19/2022] [Accepted: 09/20/2022] [Indexed: 11/28/2022] Open
Abstract
Kirkwood Navel and Ruby Valencia are two spontaneous bud-mutations of the ordinary Washington Navel and Valencia late oranges characterized by the red coloration of their flesh. The purpose of this study was to analyze the physiological features, internal fruit quality, contents of relevant bioactive compounds and antioxidant capacity in the pulps of the red-fleshed fruits compared with the ordinary oranges during late development and maturation. In general, the content of sugars, organic acids, vitamin C, tocopherols, total phenolics and flavonoids, the hydrophilic antioxidant capacity and their changes during maturation were similar in the red-fleshed oranges and in the corresponding blond oranges. However, the mature Ruby fruits contained lower concentrations of sugars, malic and succinic acid and higher levels of citric acid than the ordinary Valencia. The major difference between the pulps of the Kirkwood and Ruby oranges and those of the ordinary oranges was the higher lipophilic antioxidant capacity and SOAC (singlet oxygen absorption capacity) of the former. Together, the high and unique content and composition of carotenoids in Kirkwood and Ruby may contribute to an enhanced antioxidant capacity without any detrimental effects on other fruit-quality attributes, making these varieties good sources of phytochemicals for the fresh-fruit and juice-processing citrus industries.
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Affiliation(s)
- Jaime Zacarías-García
- Instituto de Agroquímica y Tecnología de Alimentos (IATA), Consejo Superior de Investigaciones Científicas (CSIC), 46980 Valencia, Spain
| | - Laura Pérez-Través
- Instituto de Agroquímica y Tecnología de Alimentos (IATA), Consejo Superior de Investigaciones Científicas (CSIC), 46980 Valencia, Spain
| | - José-Vicente Gil
- Instituto de Agroquímica y Tecnología de Alimentos (IATA), Consejo Superior de Investigaciones Científicas (CSIC), 46980 Valencia, Spain
- Food Technology Area, Faculty of Pharmacy, University of Valencia, 46100 Valencia, Spain
| | - María-Jesús Rodrigo
- Instituto de Agroquímica y Tecnología de Alimentos (IATA), Consejo Superior de Investigaciones Científicas (CSIC), 46980 Valencia, Spain
| | - Lorenzo Zacarías
- Instituto de Agroquímica y Tecnología de Alimentos (IATA), Consejo Superior de Investigaciones Científicas (CSIC), 46980 Valencia, Spain
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Gavahian M, Yang YH, Tsai PJ. Power ultrasound for valorization of Citrus limon (cv. Eureka) waste: Effects of maturity stage and drying method on bioactive compounds, antioxidant, and anti-diabetic activity. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.103052] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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21
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Awad AM, Kumar P, Ismail‐Fitry MR, Jusoh S, Ab Aziz MF, Sazili AQ. Overview of plant extracts as natural preservatives in meat. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16796] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Affiliation(s)
| | - Pavan Kumar
- Halal Products Research Institute Universiti Putra Malaysia UPM Serdang Malaysia
- Department of Livestock Products Technology College of Veterinary Science Guru Angad Dev Veterinary and Animal Sciences University Ludhiana India
| | - Mohammad Rashedi Ismail‐Fitry
- Department of Food Technology, Faculty of Food Science and Technology Universiti Putra Malaysia UPM Serdang Malaysia
| | - Shokri Jusoh
- Department of Animal Science, Faculty of Agriculture Universiti Putra Malaysia UPM Serdang Malaysia
| | - Muhamad Faris Ab Aziz
- Department of Animal Science, Faculty of Agriculture Universiti Putra Malaysia UPM Serdang Malaysia
| | - Awis Qurni Sazili
- Halal Products Research Institute Universiti Putra Malaysia UPM Serdang Malaysia
- Department of Animal Science, Faculty of Agriculture Universiti Putra Malaysia UPM Serdang Malaysia
- Halal Product Research Institute Universiti Putra Malaysia UPM Serdang Malaysia
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22
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Lee S, Kim HJ. Antioxidant activities of premature and mature mandarin ( Citrus unshiu) peel and juice extracts. Food Sci Biotechnol 2022; 31:627-633. [PMID: 35529692 PMCID: PMC9033906 DOI: 10.1007/s10068-022-01064-5] [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: 10/25/2021] [Revised: 01/06/2022] [Accepted: 03/03/2022] [Indexed: 11/30/2022] Open
Abstract
In vitro antioxidant activities of premature and mature mandarin peel and juice extracts were investigated for their potentials as functional food materials. Total phenolic and flavonoid content of premature and mature mandarin peel and juice was in the range of 31.20 to 94.04 mg gallic acid equivalent (GAE)/g and 0.09 to 43.99 mg quercetin equivalent (QE)/g, respectively. Among flavanone compounds, hesperidin and narirutin were identified as 76.81 and 51.35 mg/g, respectively, in the premature mandarin peel extract. Mandarin peel extracts were mostly high in in vitro antioxidant activities compared to mandarin juices. Hydrogen peroxide and hydroxyl radical scavenging activities (81.52-93.24%) of the premature mandarin peel extract were higher than DPPH and ABTS+ radical scavenging activities (24.03-30.39%). These results confirmed that the potential of premature mandarin peels as a natural antioxidant source for functional foods. Supplementary Information The online version contains supplementary material available at 10.1007/s10068-022-01064-5.
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Affiliation(s)
- Seogyeong Lee
- Department of Food Bioengineering, Jeju National University, 102 Jejudaehak- ro, Jeju, 63243 Korea
| | - Hyun Jung Kim
- Department of Food Bioengineering, Jeju National University, 102 Jejudaehak- ro, Jeju, 63243 Korea
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Kim SS, Kim HJ, Park KJ, Kang SB, Park Y, Han SG, Kim M, Song YH, Kim DS. Metabolomic Profiling of Citrus unshiu during Different Stages of Fruit Development. PLANTS 2022; 11:plants11070967. [PMID: 35406947 PMCID: PMC9002680 DOI: 10.3390/plants11070967] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 02/18/2022] [Revised: 03/30/2022] [Accepted: 03/31/2022] [Indexed: 12/22/2022]
Abstract
Citrus fruits undergo significant metabolic profile changes during their development process. However, limited information is available on the changes in the metabolites of Citrus unshiu during fruit development. Here, we analyzed the total phenolic content (TPC), total carotenoid content (TCC), antioxidant activity, and metabolite profiles in C. unshiu fruit flesh during different stages of fruit development and evaluated their correlations. The TPC and antioxidant activity significantly decreased during fruit development, whereas the TCC increased. The metabolite profiles, including sugars, acidic compounds, amino acids, flavonoids, limonoids, carotenoids, and volatile compounds (mono- and sesquiterpenes), in C. unshiu fruit flesh also changed significantly, and a citrus metabolomic pathway related to fruit development was proposed. Based on the data, C. unshiu fruit development was classified into three groups: Group 1 (Aug. 1), Group 2 (Aug. 31 and Sep. 14), and Group 3 (Oct. 15 and Nov. 16). Although citrus peel was not analyzed and the sensory and functional qualities during fruit development were not investigated, the results of this study will help in our understanding of the changes in chemical profile during citrus fruit development. This can provide vital information for various applications in the C. unshiu industry.
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Affiliation(s)
- Sang Suk Kim
- Citrus Research Institute, National Institute of Horticultural & Herbal Science, Rural Development Administration, Seogwipo 63607, Korea; (S.S.K.); (K.J.P.); (S.B.K.); (Y.P.); (S.-G.H.); (M.K.)
| | - Hyun-Jin Kim
- Division of Applied Life Sciences (BK21 Four), Gyeongsang National University, Jinju 52828, Korea;
| | - Kyung Jin Park
- Citrus Research Institute, National Institute of Horticultural & Herbal Science, Rural Development Administration, Seogwipo 63607, Korea; (S.S.K.); (K.J.P.); (S.B.K.); (Y.P.); (S.-G.H.); (M.K.)
| | - Seok Beom Kang
- Citrus Research Institute, National Institute of Horticultural & Herbal Science, Rural Development Administration, Seogwipo 63607, Korea; (S.S.K.); (K.J.P.); (S.B.K.); (Y.P.); (S.-G.H.); (M.K.)
| | - YoSup Park
- Citrus Research Institute, National Institute of Horticultural & Herbal Science, Rural Development Administration, Seogwipo 63607, Korea; (S.S.K.); (K.J.P.); (S.B.K.); (Y.P.); (S.-G.H.); (M.K.)
| | - Seong-Gab Han
- Citrus Research Institute, National Institute of Horticultural & Herbal Science, Rural Development Administration, Seogwipo 63607, Korea; (S.S.K.); (K.J.P.); (S.B.K.); (Y.P.); (S.-G.H.); (M.K.)
| | - Misun Kim
- Citrus Research Institute, National Institute of Horticultural & Herbal Science, Rural Development Administration, Seogwipo 63607, Korea; (S.S.K.); (K.J.P.); (S.B.K.); (Y.P.); (S.-G.H.); (M.K.)
| | - Yeong Hun Song
- Department of Agricultural Chemistry, Institute of Agriculture and Life Science (IALS), Gyeongsang National University, Jinju 52828, Korea;
| | - Dong-Shin Kim
- Institute of Animal Medicine, Gyeongsang National University, Jinju 52828, Korea
- Correspondence: ; Tel.: +82-55-772-2555
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Gan Y, Kou Y, Yan F, Wang X, Wang H, Song X, Zhang M, Zhao X, Jia R, Ge H, Yang S. Comparative Transcriptome Profiling Analysis Reveals the Adaptive Molecular Mechanism of Yellow-Green Leaf in Rosa beggeriana 'Aurea'. FRONTIERS IN PLANT SCIENCE 2022; 13:845662. [PMID: 35401615 PMCID: PMC8987444 DOI: 10.3389/fpls.2022.845662] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/30/2021] [Accepted: 02/10/2022] [Indexed: 05/08/2023]
Abstract
Rosa beggeriana 'Aurea' is a yellow-green leaf (yl) mutant and originated from Rosa beggeriana Schrenk by 60Co-γ irradiation, which is an important ornamental woody species. However, the molecular mechanism of the yl mutant remains unknown. Herein, comparative transcriptome profiling was performed between the yl type and normal green color type (WT) by RNA sequencing. A total of 3,372 significantly differentially expressed genes (DEGs) were identified, consisting of 1,585 upregulated genes and 1,787 downregulated genes. Genes that took part in metabolic of biological process (1,090), membrane of cellular component (728), catalytic (1,114), and binding of molecular function (840) were significantly different in transcription level. DEGs involved in chlorophyll biosynthesis, carotenoids biosynthesis, cutin, suberine, wax biosynthesis, photosynthesis, chloroplast development, photosynthesis-antenna proteins, photosystem I (PSI) and photosystem II (PSII) components, CO2 fixation, ribosomal structure, and biogenesis related genes were downregulated. Meanwhile, linoleic acid metabolism, siroheme biosynthesis, and carbon source of pigments biosynthesis through methylerythritol 4-phosphate (MEP) pathways were upregulated. Moreover, a total of 147 putative transcription factors were signification different expression, involving NAC, WRKY, bHLH, MYB and AP2/ERF, C2H2, GRAS, and bZIP family gene. Our results showed that the disturbed pigments biosynthesis result in yl color by altering the ratio of chlorophylls and carotenoids in yl mutants. The yl mutants may evoke other metabolic pathways to compensate for the photodamage caused by the insufficient structure and function of chloroplasts, such as enhanced MEP pathways and linoleic acid metabolism against oxidative stress. This research can provide a reference for the application of leaf color mutants in the future.
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Affiliation(s)
- Ying Gan
- National Center of China for Flowers Improvement, Institute of Vegetables and Flowers, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Yaping Kou
- National Center of China for Flowers Improvement, Institute of Vegetables and Flowers, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Fei Yan
- National Center of China for Flowers Improvement, Institute of Vegetables and Flowers, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Xiaofei Wang
- National Center of China for Flowers Improvement, Institute of Vegetables and Flowers, Chinese Academy of Agricultural Sciences, Beijing, China
- College of Landscape Architecture and Forestry, Qingdao Agricultural University, Qingdao, China
| | - Hongqian Wang
- National Center of China for Flowers Improvement, Institute of Vegetables and Flowers, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Xiangshang Song
- National Center of China for Flowers Improvement, Institute of Vegetables and Flowers, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Min Zhang
- National Center of China for Flowers Improvement, Institute of Vegetables and Flowers, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Xin Zhao
- National Center of China for Flowers Improvement, Institute of Vegetables and Flowers, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Ruidong Jia
- National Center of China for Flowers Improvement, Institute of Vegetables and Flowers, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Hong Ge
- National Center of China for Flowers Improvement, Institute of Vegetables and Flowers, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Shuhua Yang
- National Center of China for Flowers Improvement, Institute of Vegetables and Flowers, Chinese Academy of Agricultural Sciences, Beijing, China
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Bioactive Compounds of Citrus Fruits: A Review of Composition and Health Benefits of Carotenoids, Flavonoids, Limonoids, and Terpenes. Antioxidants (Basel) 2022; 11:antiox11020239. [PMID: 35204122 PMCID: PMC8868476 DOI: 10.3390/antiox11020239] [Citation(s) in RCA: 75] [Impact Index Per Article: 37.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/24/2021] [Revised: 01/20/2022] [Accepted: 01/24/2022] [Indexed: 02/07/2023] Open
Abstract
The increased consumption of fruits, vegetables, and whole grains contributes to the reduced risk of many diseases related to metabolic syndrome, including neurodegenerative diseases, cardiovascular disease (CVD), diabetes, and cancer. Citrus, the genus Citrus L., is one of the most important fruit crops, rich in carotenoids, flavonoids, terpenes, limonoids, and many other bioactive compounds of nutritional and nutraceutical value. Moreover, polymethoxylated flavones (PMFs), a unique class of bioactive flavonoids, abundantly occur in citrus fruits. In addition, citrus essential oil, rich in limonoids and terpenes, is an economically important product due to its potent antioxidant, antimicrobial, and flavoring properties. Mechanistic, observational, and intervention studies have demonstrated the health benefits of citrus bioactives in minimizing the risk of metabolic syndrome. This review provides a comprehensive view of the composition of carotenoids, flavonoids, terpenes, and limonoids of citrus fruits and their associated health benefits.
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Costanzo G, Vitale E, Iesce MR, Naviglio D, Amoresano A, Fontanarosa C, Spinelli M, Ciaravolo M, Arena C. Antioxidant Properties of Pulp, Peel and Seeds of Phlegrean Mandarin (Citrus reticulata Blanco) at Different Stages of Fruit Ripening. Antioxidants (Basel) 2022; 11:antiox11020187. [PMID: 35204071 PMCID: PMC8868052 DOI: 10.3390/antiox11020187] [Citation(s) in RCA: 22] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2021] [Revised: 01/14/2022] [Accepted: 01/17/2022] [Indexed: 12/24/2022] Open
Abstract
In this work, we assess the potential of waste products of Phlegrean mandarin (Citrus reticulata Blanco), namely seeds and peel, to be reutilized as a source of bioactive compounds beneficial for the human diet. Starting from the evidence that the by-products of this specific cultivar are the most powerful sources of antioxidants compared to pulp, we have investigated if and how the bioactive compounds in peel and seeds may be affected by fruit ripening. Three stages of fruit ripening have been considered in our study: unripe fruits = UF, semi-ripe fruits = SRF, ripe fruits = RF. The overall results indicated that RF showed the highest concentration of antioxidants. Among fruit components, peel was the richest in total antioxidant capacity, total polyphenol content, total flavonoids, total chlorophylls and carotenoids, while seeds exhibited the highest concentration of total condensed tannins and ascorbic acid. The liquid chromatography-tandem mass spectrometry (LC-MS/MS) assay indicates the occurrence, in peel extracts, of 28 phenolic compounds, mainly flavonoids (FLs); in seeds, 34 derivatives were present in the first stage (UF), which diminish to 24 during the ripening process. Our data indicated that the content of phytochemicals in citrus strongly varies among the fruit components and depends on the ripening stage. The higher antioxidant activity of peel and seeds, especially in RF, encourage a potential use of by-products of this specific citrus cultivar for industrial or pharmacological applications. However, to maximize the occurrence of desired bioactive compounds, it is important also to consider the ripening stage at which fruits must be collected.
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Affiliation(s)
- Giulia Costanzo
- Department of Biology, University of Naples Federico II, Via Cinthia, 80126 Napoli, Italy; (G.C.); (E.V.)
| | - Ermenegilda Vitale
- Department of Biology, University of Naples Federico II, Via Cinthia, 80126 Napoli, Italy; (G.C.); (E.V.)
| | - Maria Rosaria Iesce
- Department of Chemical Sciences, University of Naples Federico II, Via Cinthia, 80126 Napoli, Italy; (M.R.I.); (D.N.); (A.A.); (C.F.); (M.S.); (M.C.)
| | - Daniele Naviglio
- Department of Chemical Sciences, University of Naples Federico II, Via Cinthia, 80126 Napoli, Italy; (M.R.I.); (D.N.); (A.A.); (C.F.); (M.S.); (M.C.)
| | - Angela Amoresano
- Department of Chemical Sciences, University of Naples Federico II, Via Cinthia, 80126 Napoli, Italy; (M.R.I.); (D.N.); (A.A.); (C.F.); (M.S.); (M.C.)
| | - Carolina Fontanarosa
- Department of Chemical Sciences, University of Naples Federico II, Via Cinthia, 80126 Napoli, Italy; (M.R.I.); (D.N.); (A.A.); (C.F.); (M.S.); (M.C.)
| | - Michele Spinelli
- Department of Chemical Sciences, University of Naples Federico II, Via Cinthia, 80126 Napoli, Italy; (M.R.I.); (D.N.); (A.A.); (C.F.); (M.S.); (M.C.)
| | - Martina Ciaravolo
- Department of Chemical Sciences, University of Naples Federico II, Via Cinthia, 80126 Napoli, Italy; (M.R.I.); (D.N.); (A.A.); (C.F.); (M.S.); (M.C.)
| | - Carmen Arena
- Department of Biology, University of Naples Federico II, Via Cinthia, 80126 Napoli, Italy; (G.C.); (E.V.)
- Correspondence: (C.A.); Tel.: +39-081-679-173
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Zhao J, Zhang Y, Zhao Q, He Y, Li Z, Chen A, Wang C, Wang B, Jiao B, Cui Y. A sensitive and practical ELISA for analyzing naringenin in pummelo and herb samples. Food Chem 2021; 362:130223. [PMID: 34091161 DOI: 10.1016/j.foodchem.2021.130223] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2020] [Revised: 05/25/2021] [Accepted: 05/25/2021] [Indexed: 11/27/2022]
Abstract
Naringenin, a flavonoid compound found in pummelo, is a key biological active compound in some traditional Chinese medicines, including Citri reticulatae pericarpium, Citri reticulatae pericarpium viride, Aurantii fructus immaturus, and Aurantii fructus. These Chinese medicinal preparations are the peels or immature fruits of certain citrus species. Aiming at detecting naringenin in complex matrices such as pummelo and traditional Chinese medicines, we put forward a sensitive and practical indirect competitive enzyme-linked immunosorbent assay (icELISA) based on anti-naringenin monoclonal antibodies (anti-Nar-mAbs). The median inhibitory concentration (IC50) was 4.43 ng/mL, and the working range was 1.15-15.81 ng/mL. The findings of the icELISA for the analysis of naringenin in pummelo and herb samples had a good correlation with the ultra performance liquid chromatography (UPLC) methodology and showed good accuracy and reproducibility. These data demonstrated that the developed icELISA is reliable, accurate, and suitable for detecting naringenin in pummelo and traditional Chinese medicines.
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Affiliation(s)
- Jing Zhao
- Laboratory of Quality & Safety Risk Assessment for Citrus Products (Chongqing), Ministry of Agriculture, Citrus Research Institute, Southwest University, Chongqing 400712, China
| | - Yaohai Zhang
- Laboratory of Quality & Safety Risk Assessment for Citrus Products (Chongqing), Ministry of Agriculture, Citrus Research Institute, Southwest University, Chongqing 400712, China
| | - Qiyang Zhao
- Laboratory of Quality & Safety Risk Assessment for Citrus Products (Chongqing), Ministry of Agriculture, Citrus Research Institute, Southwest University, Chongqing 400712, China
| | - Yue He
- Laboratory of Quality & Safety Risk Assessment for Citrus Products (Chongqing), Ministry of Agriculture, Citrus Research Institute, Southwest University, Chongqing 400712, China
| | - Zhixia Li
- Laboratory of Quality & Safety Risk Assessment for Citrus Products (Chongqing), Ministry of Agriculture, Citrus Research Institute, Southwest University, Chongqing 400712, China
| | - Aihua Chen
- Laboratory of Quality & Safety Risk Assessment for Citrus Products (Chongqing), Ministry of Agriculture, Citrus Research Institute, Southwest University, Chongqing 400712, China
| | - Chengqiu Wang
- Laboratory of Quality & Safety Risk Assessment for Citrus Products (Chongqing), Ministry of Agriculture, Citrus Research Institute, Southwest University, Chongqing 400712, China
| | - Baomin Wang
- College of Agronomy and Biotechnology, China Agricultural University, Beijing 100193, China
| | - Bining Jiao
- Laboratory of Quality & Safety Risk Assessment for Citrus Products (Chongqing), Ministry of Agriculture, Citrus Research Institute, Southwest University, Chongqing 400712, China.
| | - Yongliang Cui
- Laboratory of Quality & Safety Risk Assessment for Citrus Products (Chongqing), Ministry of Agriculture, Citrus Research Institute, Southwest University, Chongqing 400712, China.
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Lu X, Zhao C, Shi H, Liao Y, Xu F, Du H, Xiao H, Zheng J. Nutrients and bioactives in citrus fruits: Different citrus varieties, fruit parts, and growth stages. Crit Rev Food Sci Nutr 2021; 63:2018-2041. [PMID: 34609268 DOI: 10.1080/10408398.2021.1969891] [Citation(s) in RCA: 24] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Abstract
Citrus fruits are consumed in large quantities worldwide due to their attractive aromas and taste, as well as their high nutritional values and various health-promoting effects, which are due to their abundance of nutrients and bioactives. In addition to water, carbohydrates, vitamins, minerals, and dietary fibers are important nutrients in citrus, providing them with high nutritional values. Citrus fruits are also rich in various bioactives such as flavonoids, essential oils, carotenoids, limonoids, and synephrines, which protect from various ailments, including cancer and inflammatory, digestive, and cardiovascular diseases. The composition and content of nutrients and bioactives differ significantly among citrus varieties, fruit parts, and growth stages. To better understand the nutrient and bioactive profiles of citrus fruits and provide guidance for the utilization of high-value citrus resources, this review systematically summarizes the nutrients and bioactives in citrus fruit, including their contents, structural characteristics, and potential health benefits. We also explore the composition variation in different citrus varieties, fruits parts, and growth stages, as well as their health-promoting effects and applications.
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Affiliation(s)
- Xingmiao Lu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Chengying Zhao
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Huan Shi
- Department of science and technology catalyze, Nestlé R&D (China) Ltd, Beijing, China
| | - Yongcheng Liao
- Department of science and technology catalyze, Nestlé R&D (China) Ltd, Beijing, China
| | - Fei Xu
- Department of science and technology catalyze, Nestlé R&D (China) Ltd, Beijing, China
| | - Hengjun Du
- Department of Food Science, University of Massachusetts, Amherst, Massachusetts, USA
| | - Hang Xiao
- Department of Food Science, University of Massachusetts, Amherst, Massachusetts, USA
| | - Jinkai Zheng
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China
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Castro-Vázquez L, Lozano MV, Rodríguez-Robledo V, González-Fuentes J, Marcos P, Villaseca N, Arroyo-Jiménez MM, Santander-Ortega MJ. Pressurized Extraction as an Opportunity to Recover Antioxidants from Orange Peels: Heat treatment and Nanoemulsion Design for Modulating Oxidative Stress. Molecules 2021; 26:molecules26195928. [PMID: 34641471 PMCID: PMC8512928 DOI: 10.3390/molecules26195928] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2021] [Revised: 09/23/2021] [Accepted: 09/27/2021] [Indexed: 11/17/2022] Open
Abstract
Orange peel by-products generated in the food industry are an important source of value-added compounds that can be potentially reused. In the current research, the effect of oven-drying (50–70 °C) and freeze-drying on the bioactive compounds and antioxidant potential from Navelina, Salustriana, and Sanguina peel waste was investigated using pressurized extraction (ASE). Sixty volatile components were identified by ASE-GC-MS. The levels of terpene derivatives (sesquitenenes, alcohols, aldehydes, hydrocarbons, and esters) remained practically unaffected among fresh and freeze-dried orange peels, whereas drying at 70 °C caused significative decreases in Navelina, Salustriana, and Sanguina peels. Hesperidin and narirutin were the main flavonoids quantified by HPLC-MS. Freeze-dried Sanguina peels showed the highest levels of total-polyphenols (113.3 mg GAE·g−1), total flavonoids (39.0 mg QE·g−1), outstanding values of hesperedin (187.6 µg·g−1), phenol acids (16.54 mg·g−1 DW), and the greatest antioxidant values (DPPH•, FRAP, and ABTS•+ assays) in comparison with oven-dried samples and the other varieties. Nanotechnology approaches allowed the formulation of antioxidant-loaded nanoemulsions, stabilized with lecithin, starting from orange peel extracts. Those provided 70–80% of protection against oxidative UV-radiation, also decreasing the ROS levels into the Caco-2 cells. Overall, pressurized extracts from freeze-drying orange peel can be considered a good source of natural antioxidants that could be exploited in food applications for the development of new products of commercial interest.
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Affiliation(s)
- Lucía Castro-Vázquez
- Analytical Chemistry and Food Technology Area, Faculty of Pharmacy, University of Castilla-La Mancha (UCLM), Avda. Doctor Jose María Sanchez Ibañez. S/N c.p., 02008 Albacete, Spain; (M.V.L.); (V.R.-R.); (J.G.-F.); (P.M.); (N.V.); (M.M.A.-J.)
- Correspondence: (L.C.-V.); (M.J.S.-O.)
| | - María Victoria Lozano
- Analytical Chemistry and Food Technology Area, Faculty of Pharmacy, University of Castilla-La Mancha (UCLM), Avda. Doctor Jose María Sanchez Ibañez. S/N c.p., 02008 Albacete, Spain; (M.V.L.); (V.R.-R.); (J.G.-F.); (P.M.); (N.V.); (M.M.A.-J.)
| | - Virginia Rodríguez-Robledo
- Analytical Chemistry and Food Technology Area, Faculty of Pharmacy, University of Castilla-La Mancha (UCLM), Avda. Doctor Jose María Sanchez Ibañez. S/N c.p., 02008 Albacete, Spain; (M.V.L.); (V.R.-R.); (J.G.-F.); (P.M.); (N.V.); (M.M.A.-J.)
| | - Joaquín González-Fuentes
- Analytical Chemistry and Food Technology Area, Faculty of Pharmacy, University of Castilla-La Mancha (UCLM), Avda. Doctor Jose María Sanchez Ibañez. S/N c.p., 02008 Albacete, Spain; (M.V.L.); (V.R.-R.); (J.G.-F.); (P.M.); (N.V.); (M.M.A.-J.)
| | - Pilar Marcos
- Analytical Chemistry and Food Technology Area, Faculty of Pharmacy, University of Castilla-La Mancha (UCLM), Avda. Doctor Jose María Sanchez Ibañez. S/N c.p., 02008 Albacete, Spain; (M.V.L.); (V.R.-R.); (J.G.-F.); (P.M.); (N.V.); (M.M.A.-J.)
| | - Noemí Villaseca
- Analytical Chemistry and Food Technology Area, Faculty of Pharmacy, University of Castilla-La Mancha (UCLM), Avda. Doctor Jose María Sanchez Ibañez. S/N c.p., 02008 Albacete, Spain; (M.V.L.); (V.R.-R.); (J.G.-F.); (P.M.); (N.V.); (M.M.A.-J.)
| | - Maria Mar Arroyo-Jiménez
- Analytical Chemistry and Food Technology Area, Faculty of Pharmacy, University of Castilla-La Mancha (UCLM), Avda. Doctor Jose María Sanchez Ibañez. S/N c.p., 02008 Albacete, Spain; (M.V.L.); (V.R.-R.); (J.G.-F.); (P.M.); (N.V.); (M.M.A.-J.)
| | - Manuel J. Santander-Ortega
- Pharmaceutical Technology Area, Faculty of Pharmacy, University of Castilla-La Mancha (UCLM), Avda. Doctor Jose María Sanchez Ibañez. S/N c.p., 02008 Albacete, Spain
- Correspondence: (L.C.-V.); (M.J.S.-O.)
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Awad AM, Kumar P, Ismail-Fitry MR, Jusoh S, Ab Aziz MF, Sazili AQ. Green Extraction of Bioactive Compounds from Plant Biomass and Their Application in Meat as Natural Antioxidant. Antioxidants (Basel) 2021; 10:1465. [PMID: 34573097 PMCID: PMC8466011 DOI: 10.3390/antiox10091465] [Citation(s) in RCA: 28] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2021] [Revised: 09/06/2021] [Accepted: 09/10/2021] [Indexed: 12/21/2022] Open
Abstract
Plant extracts are rich in various bioactive compounds exerting antioxidants effects, such as phenolics, catechins, flavonoids, quercetin, anthocyanin, tocopherol, rutin, chlorogenic acid, lycopene, caffeic acid, ferulic acid, p-coumaric acid, vitamin C, protocatechuic acid, vitamin E, carotenoids, β-carotene, myricetin, kaempferol, carnosine, zeaxanthin, sesamol, rosmarinic acid, carnosic acid, and carnosol. The extraction processing protocols such as solvent, time, temperature, and plant powder should be optimized to obtain the optimum yield with the maximum concentration of active ingredients. The application of novel green extraction technologies has improved extraction yields with a high concentration of active compounds, heat-labile compounds at a lower environmental cost, in a short duration, and with efficient utilization of the solvent. The application of various combinations of extraction technologies has proved to exert a synergistic effect or to act as an adjunct. There is a need for proper identification, segregation, and purification of the active ingredients in plant extracts for their efficient utilization in the meat industry, as natural antioxidants. The present review has critically analyzed the conventional and green extraction technologies in extracting bioactive compounds from plant biomass and their utilization in meat as natural antioxidants.
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Affiliation(s)
- Alzaidi Mohammed Awad
- Institute of Tropical Agriculture and Food Security, Universiti Putra Malaysia, Seri Kembangan 43400, Malaysia; (A.M.A.); (P.K.)
| | - Pavan Kumar
- Institute of Tropical Agriculture and Food Security, Universiti Putra Malaysia, Seri Kembangan 43400, Malaysia; (A.M.A.); (P.K.)
- Department of Livestock Products Technology, College of Veterinary Science, Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana 141004, Punjab, India
| | - Mohammad Rashedi Ismail-Fitry
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, Seri Kembangan 43400, Malaysia;
| | - Shokri Jusoh
- Department of Animal Science, Faculty of Agriculture, Universiti Putra Malaysia, Seri Kembangan 43400, Malaysia; (S.J.); (M.F.A.A.)
| | - Muhamad Faris Ab Aziz
- Department of Animal Science, Faculty of Agriculture, Universiti Putra Malaysia, Seri Kembangan 43400, Malaysia; (S.J.); (M.F.A.A.)
| | - Awis Qurni Sazili
- Institute of Tropical Agriculture and Food Security, Universiti Putra Malaysia, Seri Kembangan 43400, Malaysia; (A.M.A.); (P.K.)
- Department of Animal Science, Faculty of Agriculture, Universiti Putra Malaysia, Seri Kembangan 43400, Malaysia; (S.J.); (M.F.A.A.)
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Goh RMV, Pua A, Ee KH, Huang Y, Liu SQ, Lassabliere B, Yu B. Investigation of changes in non-traditional indices of maturation in Navel orange peel and juice using GC-MS and LC-QTOF/MS. Food Res Int 2021; 148:110607. [PMID: 34507751 DOI: 10.1016/j.foodres.2021.110607] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/12/2021] [Revised: 05/17/2021] [Accepted: 07/11/2021] [Indexed: 11/15/2022]
Abstract
Changes in non-traditional indices of maturity, such as flavonoids and volatile compounds, during maturation were studied in Navel orange. Navel oranges were obtained at four stages of maturation, and non-volatile and volatile compounds in the peel and juice were analysed using liquid chromatography coupled with a quadrupole time-of-flight detector (LC-QTOF/MS) and gas chromatography with mass spectrometry and a flame ionisation detector (GC-MS/FID), respectively. Twenty-eight non-volatile and 62 volatile compounds in the peel as well as 22 non-volatile and 11 volatile compounds in the juice were found to have significant changes (p < 0.05) in abundances during maturation. Notably, most flavonoids (e.g. narirutin) and limonoids (e.g. nomilin) showed decreasing abundances during maturation. For volatile compounds, majority of detected alcohols peaked in abundances during middle maturation stages, while almost all detected aldehydes peaked at full maturity. Most terpenes peaked at earlier maturation stages in juice extracts compared to peel oil extracts. This comprehensive study could facilitate selection of Navel oranges for the extraction of valuable bioactive or flavour contributing compounds that are of interest to fragrance, flavour and nutraceutical industries.
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Affiliation(s)
- Rui Min Vivian Goh
- Department of Food Science and Technology, National University of Singapore, S14 Level 5, Science Drive 2, Singapore 117542, Singapore
| | - Aileen Pua
- Department of Food Science and Technology, National University of Singapore, S14 Level 5, Science Drive 2, Singapore 117542, Singapore; Mane SEA PTE LTD, 3 Biopolis Drive, #07-17/18/19 Synapse, Singapore 138623, Singapore
| | - Kim Huey Ee
- Mane SEA PTE LTD, 3 Biopolis Drive, #07-17/18/19 Synapse, Singapore 138623, Singapore
| | - Yunle Huang
- Department of Food Science and Technology, National University of Singapore, S14 Level 5, Science Drive 2, Singapore 117542, Singapore; Mane SEA PTE LTD, 3 Biopolis Drive, #07-17/18/19 Synapse, Singapore 138623, Singapore
| | - Shao Quan Liu
- Department of Food Science and Technology, National University of Singapore, S14 Level 5, Science Drive 2, Singapore 117542, Singapore.
| | - Benjamin Lassabliere
- Mane SEA PTE LTD, 3 Biopolis Drive, #07-17/18/19 Synapse, Singapore 138623, Singapore
| | - Bin Yu
- Mane SEA PTE LTD, 3 Biopolis Drive, #07-17/18/19 Synapse, Singapore 138623, Singapore.
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Coelho EM, da Silva Haas IC, de Azevedo LC, Bastos DC, Fedrigo IMT, dos Santos Lima M, de Mello Castanho Amboni RD. Multivariate chemometric analysis for the evaluation of 22 Citrus fruits growing in Brazil’s semi-arid region. J Food Compost Anal 2021. [DOI: 10.1016/j.jfca.2021.103964] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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Multari S, Guzzon R, Caruso M, Licciardello C, Martens S. Alcoholic fermentation of citrus flavedo and albedo with pure and mixed yeast strains: Physicochemical characteristics and phytochemical profiles. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111133] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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Valorization of Citrus Co-Products: Recovery of Bioactive Compounds and Application in Meat and Meat Products. PLANTS 2021; 10:plants10061069. [PMID: 34073552 PMCID: PMC8228688 DOI: 10.3390/plants10061069] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 05/12/2021] [Revised: 05/24/2021] [Accepted: 05/25/2021] [Indexed: 12/01/2022]
Abstract
Citrus fruits (orange, lemon, mandarin, and grapefruit) are one of the most extensively cultivated crops. Actually, fresh consumption far exceeds the demand and, subsequently, a great volume of the production is destined for the citrus-processing industries, which produce a huge quantity of co-products. These co-products, without proper treatment and disposal, might cause severe environmental problems. The co-products obtained from the citrus industry may be considered a very important source of high-added-value bioactive compounds that could be used in the pharmaceutical, cosmetic, and dietetic industries, and mainly in the food industry. Due to consumer demands, the food industry is exploring a new and economical source of bioactive compounds to develop novel foods with healthy properties. Thus, the aim of this review is to describe the possible benefits of citrus co-products as a source of bioactive compounds and their applications in the development of healthier meat and meat products.
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Hou J, Liang L, Su M, Yang T, Mao X, Wang Y. Variations in phenolic acids and antioxidant activity of navel orange at different growth stages. Food Chem 2021; 360:129980. [PMID: 33984563 DOI: 10.1016/j.foodchem.2021.129980] [Citation(s) in RCA: 30] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/17/2020] [Revised: 04/26/2021] [Accepted: 04/26/2021] [Indexed: 02/09/2023]
Abstract
Ripe navel orange has abundant amounts of phenolic compounds. Few studies monitored changes in these compounds during ripening. In this study, the effects of navel orange maturation on dynamic changes in antioxidant activity, total phenolic content (TPC), total flavonoid content (TFC) and phenolic acids were investigated. Five growth stages of navel orange were studied, and nine phenolic acids were detected via high performance liquid chromatography-triple quadrupole mass spectrometry (HPLC-QQQ-MS). Results showed that antioxidant activity, TFC and TPC decreased gradually with fruit ripening. The concentrations of most phenolic acids also declined during fruit maturation, except for free fractions of sinapic acid and bound fractions of ferulic and caffeic acids. Ferulic acid was the most dominant of all phenolic acids at all growth stages. Partial least-squares showed significant differences among fruits of different maturities. A significant correlation between antioxidant capacity, TPC, TFC and some phenolic acids was found.
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Affiliation(s)
- Jinxue Hou
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, Jiangxi, China
| | - Lu Liang
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, Jiangxi, China
| | - Mingyue Su
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, Jiangxi, China
| | - Tianming Yang
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, Jiangxi, China
| | - Xuejin Mao
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, Jiangxi, China
| | - Yuanxing Wang
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, Jiangxi, China.
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Flavedo and albedo of five citrus fruits from Southern Italy: physicochemical characteristics and enzyme-assisted extraction of phenolic compounds. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-020-00787-5] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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Optimisation of Sequential Microwave-Assisted Extraction of Essential Oil and Pigment from Lemon Peels Waste. Foods 2020; 9:foods9101493. [PMID: 33086617 PMCID: PMC7603390 DOI: 10.3390/foods9101493] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/23/2020] [Revised: 10/13/2020] [Accepted: 10/15/2020] [Indexed: 12/31/2022] Open
Abstract
In this work, a cascade approach to obtain different valuable fractions from lemon peels waste was optimised using microwave-assisted processes. Microwave-assisted hydrodistillation (MAHD) with a Clevenger apparatus was firstly used to obtain the lemon essential oil (LEO). The remaining residue was then submitted to microwave-assisted extraction (MAE) to extract the lemon pigment (LP). A Box-Behnken design was used to evaluate the influence of ethanol concentration, temperature and time in LP extraction in terms of extraction yield and colour intensity. Optimal extraction conditions for LP were 80% (v/v) ethanol, 80 °C and 50 min, with a liquid-to-solid ratio of 1:10. The obtained yields for LEO and LP were around 2 wt.% and 6 wt.%, respectively. The composition of LEO was analysed by gas chromatography with flame ionisation detection (GC-FID), and limonene (65.082 wt.%), β-pinene (14.517 wt.%) and γ-terpinene (9.743 wt.%) were mainly identified. LP was purified by using different Amberlite adsorption resins (XAD4, XAD7HP and XAD16N), showing XAD16N the best adsorption capacity. Enrichment factors of 4.3, 4.5 and 5.0 were found for eriocitrin, diosmin and hesperidin, respectively, which were detected as the main components in LP by ultra-high-performance liquid chromatography-diode array detector-tandem mass spectrometry (UPLC-DAD-MS) analysis, with final concentrations of 4.728 wt.%, 7.368 wt.% and 2.658 wt.%, respectively. Successful antimicrobial capacity against Escherichia coli and Staphylococcus aureus was obtained for LEO. The results from this work showed the potential of applying a cascading approach based on microwave-assisted processes to valorise lemon wastes, obtaining natural pigments and antimicrobials to be applied in food, cosmetic and polymer industries.
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Differences in the composition of phenolic compounds, carotenoids, and volatiles between juice and pomace of four citrus fruits from Southern Italy. Eur Food Res Technol 2020. [DOI: 10.1007/s00217-020-03550-8] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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