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Bouhedda A, Laouer H, Souilah N, Çakır C, Bouriah N, Abu-Elsaoud AM, Selamoglu Z, Ben Hamadi N, Alomran MM, Özdemir S, Öztürk M, Boufahja F, Bendif H. Does Erodium trifolium (Cav.) Guitt exhibit medicinal properties? Response elements from phytochemical profiling, enzyme-inhibiting, and antioxidant and antimicrobial activities. OPEN CHEM 2024; 22. [DOI: 10.1515/chem-2024-0049] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 08/14/2024] Open
Abstract
Abstract
Geraniaceae are typically used as diuretic, anti-diarrhoeal, stomachic, and anti-hemorrhagic drugs. This study examined the phytochemicals and bioactivities in methanolic extract (ME) and petroleum ether extract (PEE) of the Erodium trifolium aerial part. Inductively coupled plasma mass spectrometry was used to assess the mineral profiles, high-performance liquid chromatography coupled with mass spectrometry (HPLC-MS) and high-performance liquid chromatography with diode-array detection (HPLC-DAD) were used to assess the phenolic content of ME, and gas chromatography-mass spectrometry (GC-MS) was used to assess the fatty acid and volatile composition of the PEEs. In addition, the bioactivities of extracts were evaluated by using the 1,1-diphenyl-2-picrylhydrazyl, ABTS, and cupric reducing antioxidant capacity assays, including enzyme inhibition against acetylcholinesterase (AChE), butyrylcholinesterase (BChE), α-amylase, α-glucosidase activities, and antibacterial properties. HPLC-MS identified eight compounds in ME: rutin, catechin, and caffeine were the major phenolic compounds detected. HPLC-DAD analysis showed that 11 compounds detected among epicatechin, catechin, chlorogenic acid, and gallic acid were predominant. GC-MS analysis revealed 30 fatty acids in PEE, with palmitic acid and oleic acid being predominant. The mineral content showed that Fe was the abundant microelement, and Ca and K were the abundant macroelements. The ME exhibited the highest activity compared to the PEE in all tests regarding antioxidant and antibacterial activities. Furthermore, all the extracts showed moderate inhibition against AChE, BChE, α-amylase, and α-glucosidase. In conclusion, E. trifolium may be employed to separate novel bioactive metabolites with potential pharmaceutical activities.
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Affiliation(s)
- Amina Bouhedda
- Department of Biochemistry, Faculty of Nature and Life Science, Ferhat Abbas University Setif 1 , El Bez , Sétif, 19000 , Algeria
- Department of Microbiology and Biochemistry, Faculty of Sciences, University of M’sila , PO Box 166 , Ichebilia , 28000 , Algeria
| | - Hocine Laouer
- Laboratory of Valorization of Natural Biological Resources, Department of Biology and Vegetal Ecology, University of Setif 1 , Setif , Algeria
| | - Nabila Souilah
- Laboratory of Optimization of Agriculture Production on Subhumide Zone, Department of Agronomy, Faculty of Sciences, University of Skikda , Skikda , 21000 , Algeria
| | - Cansel Çakır
- Faculty of Sciences, Department of Chemistry, Muğla Sıtkı Koçman University , 48121 , Kötekli , Muğla , Turkey
| | - Nacéra Bouriah
- Department and Faculty of Nature and Life Sciences, University of Tiaret , Tiaret , 14000 , Algeria
| | - Abdelghafar M. Abu-Elsaoud
- Biology Department, College of Science, Imam Mohammad Ibn Saud Islamic University (IMSIU) , Riyadh , 11623 , Saudi Arabia
| | - Zeliha Selamoglu
- Department of Medical Biology, Medicine Faculty, Nigde Omer Halisdemir University , Nigde , Turkey
| | - Naoufel Ben Hamadi
- Chemistry Department, College of Science, Imam Mohammad Ibn Saud Islamic University (IM-SIU) , Riyadh , 11623 , Saudi Arabia
| | - Maryam M. Alomran
- Department of Biology, College of Science, Princess Nourah bint Abdulrahman University , P.O.Box 84428 , Riyadh , 11671 , Saudi Arabia
| | - Sadin Özdemir
- Food Processing Programme Technical Science Vocational School Mersin University, TR- Yenisehir , Mersin , Turkey
| | - Mehmet Öztürk
- Faculty of Sciences, Department of Chemistry, Muğla Sıtkı Koçman University , 48121 , Kötekli , Muğla , Turkey
| | - Fehmi Boufahja
- Biology Department, College of Science, Imam Mohammad Ibn Saud Islamic University (IMSIU) , Riyadh , 11623 , Saudi Arabia
| | - Hamdi Bendif
- Department of Natural and Life Sciences, Faculty of Sciences, University of M’sila , PO Box 166 , Ichebilia , 28000 , Algeria
- Laboratory of Ethnobotany and Natural Substances, Department of Natural Sciences, Ecole Normale Supérieure (ENS) , Alger , 16308 , Algeria
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Mannila E, Marti-Quijal FJ, Selma-Royo M, Calatayud M, Falcó I, de la Fuente B, Barba FJ, Collado MC, Linderborg KM. In Vitro Bioactivities of Food Grade Extracts from Yarrow (Achillea millefolium L.) and Stinging Nettle (Urtica dioica L.) Leaves. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2023; 78:132-138. [PMID: 36370293 PMCID: PMC9947014 DOI: 10.1007/s11130-022-01020-y] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Accepted: 10/17/2022] [Indexed: 05/26/2023]
Abstract
Yarrow (Achillea millefolium L., AM) and nettle (Urtica dioica L., UD) are bioactive plants used commercially in functional food and supplement applications and traditionally to alleviate gastric disorders. In this work, the effects of food-grade optimized extracts of Finnish early-season AM and UD were tested on bacterial growth including potential beneficial and foodborne pathogens, as well as murine norovirus (MNV). The anti-inflammatory properties of the extracts were also tested in vitro by NF-κB reporter cells. The food-grade extraction was optimized with the response surface modelling in terms of total carotenoid, chlorophyll, and phenolic compounds contents and antioxidant capacities. The optimal food-grade extraction parameters were a 1-h extraction in 70% ethanol at 45 °C for AM, and at 49 °C for UD. There were no significant effects on the beneficial bacteria (Lacticaseibacillus and Bifidobacterium strains), and the extracts were more effective against gram-positive than gram-negative foodborne bacteria and potential pathogens. Listeria innocua was the most susceptible strain in the optimized extracts with a growth rate of 0.059 ± 0.004 for AM and 0.067 ± 0.006 for UD, p < 0.05 compared to control. The optimized extracts showed a logarithmic growth reduction of 0.67 compared to MNV. The hydroethanolic extracts were cytotoxic to both cell lines, whereas aqueous AM and UD extracts induced and reduced TLR4 signalling in a reporter cell line, respectively. The results provide novel food-grade extraction parameters and support the bioactive effects of AM and UD in functional food applications, but more research is needed to elucidate the precise biological activity in vivo for gastric health.
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Affiliation(s)
- Enni Mannila
- Food Sciences, Department of Life Technologies, University of Turku, Turku, Finland
| | - Francisco J Marti-Quijal
- Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, Avda. Vicent Andrés Estellés, s/n, 46100, Burjassot, València, Spain
| | - Marta Selma-Royo
- Institute of Agrochemistry and Food Technology-National Research Council (IATA-CSIC), Agustin Escardino 7, 46980, Paterna, Valencia, Spain
| | - Marta Calatayud
- Institute of Agrochemistry and Food Technology-National Research Council (IATA-CSIC), Agustin Escardino 7, 46980, Paterna, Valencia, Spain
| | - Irene Falcó
- Institute of Agrochemistry and Food Technology-National Research Council (IATA-CSIC), Agustin Escardino 7, 46980, Paterna, Valencia, Spain
| | - Beatriz de la Fuente
- Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, Avda. Vicent Andrés Estellés, s/n, 46100, Burjassot, València, Spain
| | - Francisco J Barba
- Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, Avda. Vicent Andrés Estellés, s/n, 46100, Burjassot, València, Spain
| | - Maria Carmen Collado
- Institute of Agrochemistry and Food Technology-National Research Council (IATA-CSIC), Agustin Escardino 7, 46980, Paterna, Valencia, Spain.
| | - Kaisa M Linderborg
- Food Sciences, Department of Life Technologies, University of Turku, Turku, Finland.
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3
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Mounika A, Ilangovan B, Mandal S, Shraddha Yashwant W, Priya Gali S, Shanmugam A. Prospects of ultrasonically extracted food bioactives in the field of non-invasive biomedical applications - A review. ULTRASONICS SONOCHEMISTRY 2022; 89:106121. [PMID: 35987106 PMCID: PMC9403563 DOI: 10.1016/j.ultsonch.2022.106121] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/28/2022] [Revised: 07/27/2022] [Accepted: 08/10/2022] [Indexed: 05/15/2023]
Abstract
Foods incorporated with bioactive compounds, called nutraceuticals, can fight or prevent or alleviate diseases. The contribution of nutraceuticals or phytochemicals to non-invasive biomedical applications is increasing. Although there are many traditional methods for extracting bioactive compounds or secondary metabolites, these processes come with many disadvantages like lower yield, longer process time, high energy consumption, more usage of solvent, yielding low active principles with low efficacy against diseases, poor quality, poor mass transfer, higher extraction temperature, etc. However, nullifying all these disadvantages of a non-thermal technology, ultrasound has played a significant role in delivering them with higher yield and improved bio-efficacy. The physical and chemical effects of acoustic cavitation are the crux of the output. This review paper primarily discusses the ultrasound-assisted extraction (USAE) of bioactives in providing non-invasive prevention and cure to diseases and bodily dysfunctions in human and animal models. The outputs of non-invasive bioactive components in terms of yield and the clinical efficacy in either in vitro or in vitro conditions are discussed in detail. The non-invasive biomedical applications of USAE bioactives providing anticancer, antioxidant, cardiovascular health, antidiabetic, and antimicrobial benefits are analyzed in-depth and appraised. This review additionally highlights the improved performance of USAE compounds against conventionally extracted compounds. In addition, an exhaustive analysis is performed on the role and application of the food bioactives in vivo and in vitro systems, mainly for promoting these efficient USAE bioactives in non-invasive biomedical applications. Also, the review explores the recovery of bioactives from the less explored food sources like cactus pear fruit, ash gourd, sweet granadilla, basil, kokum, baobab, and the food processing industrial wastes like peel, pomace, propolis, wine residues, bran, etc., which is rare in literature.
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Affiliation(s)
- Addanki Mounika
- Food Processing Business Incubation Centre, National Institute of Food Technology, Entrepreneurship and Management - Thanjavur, India
| | - Bhaargavi Ilangovan
- Food Processing Business Incubation Centre, National Institute of Food Technology, Entrepreneurship and Management - Thanjavur, India
| | - Sushmita Mandal
- Food Processing Business Incubation Centre, National Institute of Food Technology, Entrepreneurship and Management - Thanjavur, India
| | - Waghaye Shraddha Yashwant
- Food Processing Business Incubation Centre, National Institute of Food Technology, Entrepreneurship and Management - Thanjavur, India
| | - Swetha Priya Gali
- Food Processing Business Incubation Centre, National Institute of Food Technology, Entrepreneurship and Management - Thanjavur, India
| | - Akalya Shanmugam
- Food Processing Business Incubation Centre, National Institute of Food Technology, Entrepreneurship and Management - Thanjavur, India; Centre of Excellence in Non-Thermal Processing, National Institute of Food Technology, Entrepreneurship and Management - Thanjavur, India.
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Chaisuwan W, Phimolsiripol Y, Chaiyaso T, Techapun C, Leksawasdi N, Jantanasakulwong K, Rachtanapun P, Wangtueai S, Sommano SR, You S, Regenstein JM, Barba FJ, Seesuriyachan P. The Antiviral Activity of Bacterial, Fungal, and Algal Polysaccharides as Bioactive Ingredients: Potential Uses for Enhancing Immune Systems and Preventing Viruses. Front Nutr 2021; 8:772033. [PMID: 34805253 PMCID: PMC8602887 DOI: 10.3389/fnut.2021.772033] [Citation(s) in RCA: 30] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/07/2021] [Accepted: 10/15/2021] [Indexed: 12/23/2022] Open
Abstract
Viral infections may cause serious human diseases. For instance, the recent appearance of the novel virus, SARS-CoV-2, causing COVID-19, has spread globally and is a serious public health concern. The consumption of healthy, proper, functional, and nutrient-rich foods has an important role in enhancing an individual's immune system and preventing viral infections. Several polysaccharides from natural sources such as algae, bacteria, and fungi have been considered as generally recognized as safe (GRAS) by the US Food and Drug Administration. They are safe, low-toxicity, biodegradable, and have biological activities. In this review, the bioactive polysaccharides derived from various microorganisms, including bacteria, fungi, and algae were evaluated. Antiviral mechanisms of these polysaccharides were discussed. Finally, the potential use of microbial and algal polysaccharides as an antiviral and immune boosting strategy was addressed. The microbial polysaccharides exhibited several bioactivities, including antioxidant, anti-inflammatory, antimicrobial, antitumor, and immunomodulatory activities. Some microbes are able to produce sulfated polysaccharides, which are well-known to exert a board spectrum of biological activities, especially antiviral properties. Microbial polysaccharide can inhibit various viruses using different mechanisms. Furthermore, these microbial polysaccharides are also able to modulate immune responses to prevent and/or inhibit virus infections. There are many molecular factors influencing their bioactivities, e.g., functional groups, conformations, compositions, and molecular weight. At this stage of development, microbial polysaccharides will be used as adjuvants, nutrient supplements, and for drug delivery to prevent several virus infections, especially SARS-CoV-2 infection.
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Affiliation(s)
- Worraprat Chaisuwan
- Interdisciplinary Program in Biotechnology, Graduate School, Chiang Mai University, Chiang Mai, Thailand
- Faculty of Agro-Industry, Chiang Mai University, Chiang Mai, Thailand
| | - Yuthana Phimolsiripol
- Faculty of Agro-Industry, Chiang Mai University, Chiang Mai, Thailand
- Cluster of Agro Bio-Circular-Green Industry (Agro-BCG), Chiang Mai University, Chiang Mai, Thailand
| | - Thanongsak Chaiyaso
- Faculty of Agro-Industry, Chiang Mai University, Chiang Mai, Thailand
- Cluster of Agro Bio-Circular-Green Industry (Agro-BCG), Chiang Mai University, Chiang Mai, Thailand
| | - Charin Techapun
- Faculty of Agro-Industry, Chiang Mai University, Chiang Mai, Thailand
- Cluster of Agro Bio-Circular-Green Industry (Agro-BCG), Chiang Mai University, Chiang Mai, Thailand
| | - Noppol Leksawasdi
- Faculty of Agro-Industry, Chiang Mai University, Chiang Mai, Thailand
- Cluster of Agro Bio-Circular-Green Industry (Agro-BCG), Chiang Mai University, Chiang Mai, Thailand
| | - Kittisak Jantanasakulwong
- Faculty of Agro-Industry, Chiang Mai University, Chiang Mai, Thailand
- Cluster of Agro Bio-Circular-Green Industry (Agro-BCG), Chiang Mai University, Chiang Mai, Thailand
| | - Pornchai Rachtanapun
- Faculty of Agro-Industry, Chiang Mai University, Chiang Mai, Thailand
- Cluster of Agro Bio-Circular-Green Industry (Agro-BCG), Chiang Mai University, Chiang Mai, Thailand
| | - Sutee Wangtueai
- Cluster of Agro Bio-Circular-Green Industry (Agro-BCG), Chiang Mai University, Chiang Mai, Thailand
- College of Maritime Studies and Management, Chiang Mai University, Samut Sakhon, Thailand
| | - Sarana Rose Sommano
- Cluster of Agro Bio-Circular-Green Industry (Agro-BCG), Chiang Mai University, Chiang Mai, Thailand
- Plant Bioactive Compound Laboratory (BAC), Department of Plant and Soil Sciences, Faculty of Agriculture, Chiang Mai University, Chiang Mai, Thailand
| | - SangGuan You
- Department of Marine Food Science and Technology, Gangneung-Wonju National University, Gangneung, South Korea
| | - Joe M. Regenstein
- Department of Food Science, College of Agriculture and Life Science, Cornell University, Ithaca, NY, United States
| | - Francisco J. Barba
- Department of Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine, Faculty of Pharmacy, Universitat de València, Valencia, Spain
| | - Phisit Seesuriyachan
- Faculty of Agro-Industry, Chiang Mai University, Chiang Mai, Thailand
- Cluster of Agro Bio-Circular-Green Industry (Agro-BCG), Chiang Mai University, Chiang Mai, Thailand
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5
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Kaavya R, Pandiselvam R, Abdullah S, Sruthi N, Jayanath Y, Ashokkumar C, Chandra Khanashyam A, Kothakota A, Ramesh S. Emerging non-thermal technologies for decontamination of Salmonella in food. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.04.011] [Citation(s) in RCA: 37] [Impact Index Per Article: 12.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
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6
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Gouda M, El-Din Bekhit A, Tang Y, Huang Y, Huang L, He Y, Li X. Recent innovations of ultrasound green technology in herbal phytochemistry: A review. ULTRASONICS SONOCHEMISTRY 2021; 73:105538. [PMID: 33819867 PMCID: PMC8048006 DOI: 10.1016/j.ultsonch.2021.105538] [Citation(s) in RCA: 40] [Impact Index Per Article: 13.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/08/2020] [Revised: 03/16/2021] [Accepted: 03/20/2021] [Indexed: 05/10/2023]
Abstract
Ultrasound (US) has become one of the most important techniques in green chemistry and emerging technologies. Many research investigations documented the usefulness of US in a wide range of applications in food science, nanotechnology, and complementary medicine, where effective extraction of natural products is important. However, as with all novel technologies, US has advantages and limitations that require clarification for full adaptation at an industrial scale. The present review discusses recent applications of US in herbal phytochemistry with the emphasis on US effects on chemical structures of bioactive compounds extracted from herbs and their bioactivities. The impact of different US processing conditions such as frequency, intensity, duration, temperature, and pressure on the effectiveness of the extraction process and the properties of the extracted materials are also discussed. Different frequencies and intensities of US have demonstrated its potential applications in modifying, determining, and predicting the physicochemical properties of herbs and their extracts. US has important applications in nanotechnology where it supports the fabrication of inexpensive and eco-friendly herbal nanostructures, as well as acoustic-based biosensors for chemical imaging of the herbal tissues. The application of US enhances the rates of chemical processes such as hydrolysis of herbal fibers, which reduces the time and energy consumed without affecting the quality of the final products. Overall, the use of US in herbal science has great potential to create novel chemical constructions and to be used as an innovative diagnostic system in various biomedical, food, and analytical applications.
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Affiliation(s)
- Mostafa Gouda
- College of Biosystems Engineering and Food Science, Zhejiang University, 866 Yuhangtang Road, Hangzhou 310058, China
- Department of Nutrition & Food Science, National Research Centre, Dokki, Giza, Egypt
| | | | - Yu Tang
- College of Automation, Guangdong Polytechnic Normal University, Guangzhou 510665, China
| | - Yifeng Huang
- College of Civil Engineering and Architecture, East China Jiaotong University, Nanchang 330013, China
| | - Lingxia Huang
- College of Animal Sciences, Zhejiang University, Hangzhou 310058, China
| | - Yong He
- College of Biosystems Engineering and Food Science, Zhejiang University, 866 Yuhangtang Road, Hangzhou 310058, China
| | - Xiaoli Li
- College of Biosystems Engineering and Food Science, Zhejiang University, 866 Yuhangtang Road, Hangzhou 310058, China
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Thirumdas R, Kothakota A, Pandiselvam R, Bahrami A, Barba FJ. Role of food nutrients and supplementation in fighting against viral infections and boosting immunity: A review. Trends Food Sci Technol 2021; 110:66-77. [PMID: 33558789 PMCID: PMC7857987 DOI: 10.1016/j.tifs.2021.01.069] [Citation(s) in RCA: 28] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2020] [Revised: 11/19/2020] [Accepted: 01/26/2021] [Indexed: 02/06/2023]
Abstract
BACKGROUND The viral infections can be highly contagious and easily transmissible, which even can lead to a pandemic, like the recent COVID-19 outbreak, causing massive deaths worldwide. While, still the best practical way to prevent the transmission of viruses is to practice self-sanitation and follow social distancing principles, enhancing the individual's immunity through the consumption of proper foods containing balanced nutrients can have significant result against viral infections. Foods containing nutrients such as vitamins, minerals, fatty acids, few polysaccharides, and some non-nutrients (i.e. polyphenols) have shown therapeutic potential against the function of viruses and can increase the immunity of people. SCOPE AND APPROACH The results of conducted works aiming for studying the potential antiviral characteristics of diverse groups of foods and food's nutrients (in terms of polysaccharides, proteins, lipids, vitamins, and minerals) are critically discussed. KEY FINDINGS AND CONCLUSION Nutrients, besides playing an important role in maintaining normal physiology of human's body and healthiness, are also required for enhancing the immunity of the body and can be effective against viral infections. They can present antiviral capacity either by entering into the defensive mechanism directly through interfering with the target viruses, or indirectly through activating the cells associated with the adaptive immune system. During the current situation of COVID-19 pandemic (the lack of proper curative viral drug), enhancing the immunity of individual's body through proposing the appropriate diet (rich in both macro and micro-nutrients) is one of few practical preventive measures available in fighting against Coronaviruses, this significant health-threatening virus, as well as other viruses in general.
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Affiliation(s)
- Rohit Thirumdas
- Department of Food Process Technology, College of Food Science & Technology, PJTSAU, Telangana, India
| | - Anjinelyulu Kothakota
- Agro-Processing & Technology Division, CSIR-National Institute for Interdisciplinary Science and Technology (NIIST), Trivandrum, 695 019, Kerala, India
| | - R Pandiselvam
- Physiology, Biochemistry and Post-Harvest Technology Division, ICAR-Central Plantation Crops Research Institute (CPCRI), Kasaragod, 671 124, Kerala, India
| | - Akbar Bahrami
- Center for Excellence in Post-Harvest Technologies, North Carolina Agricultural and Technical State University, North Carolina Research Campus, Kannapolis, NC, 28081, USA
| | - Francisco J Barba
- Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, València, Spain
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Kumar Y, Singhal S, Tarafdar A, Pharande A, Ganesan M, Badgujar PC. Ultrasound assisted extraction of selected edible macroalgae: Effect on antioxidant activity and quantitative assessment of polyphenols by liquid chromatography with tandem mass spectrometry (LC-MS/MS). ALGAL RES 2020. [DOI: 10.1016/j.algal.2020.102114] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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9
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Gullón P, Gullón B, Astray G, Munekata PES, Pateiro M, Lorenzo JM. Value-Added Compound Recovery from Invasive Forest for Biofunctional Applications: Eucalyptus Species as a Case Study. Molecules 2020; 25:E4227. [PMID: 32942656 PMCID: PMC7570642 DOI: 10.3390/molecules25184227] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/28/2020] [Revised: 09/14/2020] [Accepted: 09/14/2020] [Indexed: 02/06/2023] Open
Abstract
From ancient times, the medicinal properties of the different Eucalyptus species are well known. In fact, plants from this family have been used in folk medicine as antiseptics, and to treat different ailments of the upper respiratory tract such as sinus congestion, common cold, or influenza. Moreover, other biological activities were described for Eucalyptus species such as antioxidant and antimicrobial properties. In the last few decades, numerous investigations revealed that the compounds responsible for these properties are secondary metabolites that belonging to the group of phenolic compounds and are present in different parts of the plants such as leaves, bark, wood, fruits, and stumps. The increasing demand for natural compounds that can substitute synthetic antioxidants and the increase in resistance to traditional antibiotics have boosted the intense search for renewable natural sources containing substances with such bioactivities, as well as greener extraction technologies and avant-garde analytical methods for the identification of the target molecules. The literature data used in this paper were collected via Scopus (2001-2020) using the following search terms: Eucalyptus, extraction methods, phenolic compounds, and biological activities. This review collects the main studies related to the recovery of value-added compounds from different Eucalyptus species, as well as their biofunctional applications.
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Affiliation(s)
- Patricia Gullón
- Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, 32004 Ourense, Spain;
| | - Beatriz Gullón
- Department of Chemical Engineering, Faculty of Science, University of Vigo (Campus Ourense), As Lagoas, 32004 Ourense, Spain;
| | - Gonzalo Astray
- Department of Physical Chemistry, Faculty Science, Faculty of Science, University of Vigo (Campus Ourense), As Lagoas, 32004 Ourense, Spain;
- CITACA, Agri-Food Research and Transfer Cluster, Campus Auga, University of Vigo, 32004 Ourense, Spain
| | - Paulo E. S. Munekata
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia No 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain; (P.E.S.M.); (M.P.)
| | - Mirian Pateiro
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia No 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain; (P.E.S.M.); (M.P.)
| | - José Manuel Lorenzo
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia No 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain; (P.E.S.M.); (M.P.)
- Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, 32004 Ourense, Spain
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10
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Rocchetti G, Alcántara C, Bäuerl C, García-Pérez JV, Lorenzo JM, Lucini L, Collado MC, Barba FJ. Bacterial growth and biological properties of Cymbopogon schoenanthus and Ziziphus lotus are modulated by extraction conditions. Food Res Int 2020; 136:109534. [PMID: 32846595 DOI: 10.1016/j.foodres.2020.109534] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2020] [Revised: 07/05/2020] [Accepted: 07/08/2020] [Indexed: 10/23/2022]
Abstract
The present study aims to evaluate the antibacterial activity and biological properties of two traditional Saharian plants (Cymbopogon schoenanthus and Ziziphus lotus). The plant extracts were obtained by using a different combination of extraction methods (conventional vs. ultrasound-assisted) and solvents (water vs. ethanol:water (50:50, v/v)). The antioxidant profile, anti-inflammatory activity and impact on bacterial growth (foodborne and probiotic bacteria) of the obtained extracts were assessed. The plant species showed the hierarchically more important role in determining the biological properties of the extracts, followed by extraction solvent and extraction conditions. Conventional Z. lotus hydroethanolic extracts showed the highest total phenolic content (20.4 mg GAE/g), while Z. lotus ethanol extracts from ultrasound-assisted process presented the highest content of carotenoids (0.15 mg/g). In addition, ultrasound-assisted Z. lotus hydroethanolic extracts presented the highest in vitro radical scavenging activity, being 7.93 mmol Trolox/g. Multivariate analysis statistics (PCA) showed that both the extraction methodology and the solvent used strongly affected the bacterial growth. Z. lotus mainly decreased the growth rate of S. aureus and L. innocua. Interestingly, the aqueous extracts of this plant as well as those from C. schoenanthus, obtained by conventional extraction, significantly increased the growth rate and the maximal optical density of L. casei. Aqueous extracts of both Z. lotus and C. schoenanthus slightly influenced the growth of Bifidobacterium. Overall, the extracts of these plants showed selective activities with respect to pathogens and probiotic bacteria and may provide an advantage both in terms of antimicrobial and prebiotic activity.
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Affiliation(s)
- Gabriele Rocchetti
- Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy
| | - Cristina Alcántara
- Institute of Agrochemistry and Food Technology, Spanish National Research Council (IATA-CSIC), Department of Biotechnology, Av. Agustin Escardino 7, Valencia, Spain
| | - Christine Bäuerl
- Institute of Agrochemistry and Food Technology, Spanish National Research Council (IATA-CSIC), Department of Biotechnology, Av. Agustin Escardino 7, Valencia, Spain
| | - Jose V García-Pérez
- Grupo de Análisis y Simulación de Procesos Agroalimentarios (ASPA), Departamento de Tecnología de Alimentos, Universitat Politècnica de València, Valencia 46022, Spain
| | - José M Lorenzo
- Centro Tecnológico de la Carne de Galicia, Avda. Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain; Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, 32004 Ourense, Spain.
| | - Luigi Lucini
- Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy
| | - María Carmen Collado
- Institute of Agrochemistry and Food Technology, Spanish National Research Council (IATA-CSIC), Department of Biotechnology, Av. Agustin Escardino 7, Valencia, Spain.
| | - Francisco J Barba
- Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, Avda. Vicent Andrés Estellés, s/n 46100, Burjassot, València, Spain.
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11
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Mushtaq A, Roobab U, Denoya GI, Inam‐Ur‐Raheem M, Gullón B, Lorenzo JM, Barba FJ, Zeng X, Wali A, Aadil RM. Advances in green processing of seed oils using ultrasound‐assisted extraction: A review. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14740] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Affiliation(s)
- Anam Mushtaq
- National Institute of Food Science and Technology University of Agriculture Faisalabad Pakistan
| | - Ume Roobab
- School of Food Science and Engineering South China University of Technology Guangzhou China
| | - Gabriela I. Denoya
- Instituto Nacional de Tecnología Agropecuaria (INTA) Instituto Tecnología de Alimentos Buenos Aires Argentina
- Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET) Argentina
| | - Muhammad Inam‐Ur‐Raheem
- National Institute of Food Science and Technology University of Agriculture Faisalabad Pakistan
| | - Beatriz Gullón
- Department of Chemical Engineering, Faculty of Science University of Vigo (Campus Ourense) Ourense Spain
| | - Jose Manuel Lorenzo
- Centro Tecnológico de la Carne de Galicia Parque Tecnológico de Galicia Ourense Spain
| | - Francisco J. Barba
- Faculty of Pharmacy, Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Nutrition and Food Science Area Universitat de València Burjassot Spain
| | - Xin‐An Zeng
- School of Food Science and Engineering South China University of Technology Guangzhou China
| | - Asif Wali
- Department of Agriculture and Food Technology Karakoram International University Gilgit Pakistan
| | - Rana Muhammad Aadil
- National Institute of Food Science and Technology University of Agriculture Faisalabad Pakistan
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12
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The effects of ultrasound assisted extraction on yield, antioxidant, anticancer and antimicrobial activity of polyphenol extracts: A review. FOOD BIOSCI 2020. [DOI: 10.1016/j.fbio.2020.100547] [Citation(s) in RCA: 137] [Impact Index Per Article: 34.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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13
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Active properties of edible marine polysaccharide-based coatings containing Larrea nitida polyphenols enriched extract. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105595] [Citation(s) in RCA: 29] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
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14
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Barba FJ, Alcántara C, Abdelkebir R, Bäuerl C, Pérez-Martínez G, Lorenzo JM, Carmen Collado M, García-Pérez JV. Ultrasonically-Assisted and Conventional Extraction from Erodium Glaucophyllum Roots Using Ethanol:Water Mixtures: Phenolic Characterization, Antioxidant, and Anti-Inflammatory Activities. Molecules 2020; 25:E1759. [PMID: 32290312 PMCID: PMC7181019 DOI: 10.3390/molecules25071759] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2020] [Revised: 04/01/2020] [Accepted: 04/08/2020] [Indexed: 01/30/2023] Open
Abstract
The paper presents experimental results concerning the ultrasonically-assisted extraction of bioactive compounds from Erodium glaucophyllum roots. A comparison with conventional methodology is presented, and thereby the phytochemical composition and the antioxidant and anti-inflammatory activities of extracts are evaluated. The phenolic profile of Erodium extracts was analyzed by TOF-LC-MS-MS. The identification of phenolic compounds revealed that the major component was (+)-gallocatechin in the aqueous extracts obtained for the different extraction methodologies. The highest quantity of phenolic compounds and antioxidant capacity was found in the hydroethanolic extract obtained by conventional extraction (29.22-25.50 mg GAE/g DM; 21.174 mM Trolox equivalent). The highest content of carotenoids, varying from 0.035 to 0.114 mg/g dry matter, was reached by ultrasonic-assisted extraction. Furthermore, Erodium extracts showed a potent inhibition of the inflammatory reaction by means of the inhibition of tumor necrosis factor-alpha (TNF-α). The extracts obtained when ultrasound extraction was combined with ethanol:water (50:50, v/v) presented the greatest inhibition (92%).
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Affiliation(s)
- Francisco J. Barba
- Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, Avda, Vicent Andrés Estellés, s/n, Burjassot, 46100 València, Spain;
| | - Cristina Alcántara
- Department of Biotechnology, Institute of Agrochemistry and Food Technology, Spanish National Research Council (IATA-CSIC), Av. Agustin Escardino 7, 46980 València, Spain; (C.A.); (C.B.)
| | - Radhia Abdelkebir
- Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, Avda, Vicent Andrés Estellés, s/n, Burjassot, 46100 València, Spain;
- Range Ecology Laboratory, Institute of Arid Regions (IRA), University of Gabès, Medenine 4100, Tunisia
| | - Christine Bäuerl
- Department of Biotechnology, Institute of Agrochemistry and Food Technology, Spanish National Research Council (IATA-CSIC), Av. Agustin Escardino 7, 46980 València, Spain; (C.A.); (C.B.)
| | - Gaspar Pérez-Martínez
- Department of Biotechnology, Institute of Agrochemistry and Food Technology, Spanish National Research Council (IATA-CSIC), Av. Agustin Escardino 7, 46980 València, Spain; (C.A.); (C.B.)
| | - Jose M. Lorenzo
- Centro Tecnológico de la Carne de Galicia, Adva. Galicia n°4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain;
| | - María Carmen Collado
- Department of Biotechnology, Institute of Agrochemistry and Food Technology, Spanish National Research Council (IATA-CSIC), Av. Agustin Escardino 7, 46980 València, Spain; (C.A.); (C.B.)
| | - Jose V. García-Pérez
- Grupo de Análisis y Simulación de Procesos Agroalimentarios (ASPA), Departamento de Tecnología de Alimentos, Universitat Politècnica de València, Cami de Vera s/n, 46022 Valencia, Spain;
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15
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Alcántara C, Žugčić T, Abdelkebir R, García-Pérez JV, Jambrak AR, Lorenzo JM, Collado MC, Granato D, Barba FJ. Effects of Ultrasound-Assisted Extraction and Solvent on the Phenolic Profile, Bacterial Growth, and Anti-Inflammatory/Antioxidant Activities of Mediterranean Olive and Fig Leaves Extracts. Molecules 2020; 25:molecules25071718. [PMID: 32283592 PMCID: PMC7180590 DOI: 10.3390/molecules25071718] [Citation(s) in RCA: 28] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2020] [Revised: 04/07/2020] [Accepted: 04/08/2020] [Indexed: 11/16/2022] Open
Abstract
Mediterranean plants, such as fig and olive leaves, are well-known to exert beneficial effects in humans because of the presence of a wide range of bioactive compounds. However, scarce information regarding the impact of extraction methods, such as ultrasound and types of solvents, on their profile of antioxidant and anti-inflammatory compounds is provided. In addition, no information is available on the effects of extraction methods and solvents on the inhibition of pathogenic bacteria or promoting probiotic growth. In this scenario, this study was aimed to study the effects of ultrasound-assisted extraction (UAE) and solvent on the phenolic profile (Triple TOF-LC-MS/MS), antioxidant and anti-inflammatory compounds of olive and fig leaves. Results showed that UAE extracted more carotenoids compared to conventional extraction, while the conventional extraction impacted on higher flavonoids (olive leaves) and total phenolics (fig leaves). The antioxidant capacity of aqueous extract of fig leaves was three times higher than the extract obtained with ethanol for conventional extraction and four times higher for UAE. In general terms, hydroethanolic extracts presented the highest bacterial growth inhibition, and showed the highest anti-inflammatory activity. In conclusion, these side streams can be used as sources of bioactive compounds for further development of high-added-value products.
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Affiliation(s)
- Cristina Alcántara
- Department of Biotechnology, Institute of Agrochemistry and Food Technology, Spanish National Research Council (IATA-CSIC), Av. Agustin Escardino 7, 46980 Valencia, Spain;
| | - Tihana Žugčić
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia; (T.Ž.); (A.R.J.)
- Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Universitat de València, Avda. Vicent Andrés Estellés, 46100 València, Spain;
| | - Radhia Abdelkebir
- Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Universitat de València, Avda. Vicent Andrés Estellés, 46100 València, Spain;
- Range Ecology Laboratory in the Institute of Arid Regions (IRA) of Medenine, 4100 Medenine, Tunisia
| | - Jose V. García-Pérez
- Grupo de Análisis y Simulación de Procesos Agroalimentarios (ASPA), Departamento de Tecnología de Alimentos, Universitat Politècnica de València, 46022 Valencia, Spain;
| | - Anet Režek Jambrak
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia; (T.Ž.); (A.R.J.)
| | - José M. Lorenzo
- Centro Tecnológico de la Carne de Galicia, Adva. Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain;
| | - María Carmen Collado
- Department of Biotechnology, Institute of Agrochemistry and Food Technology, Spanish National Research Council (IATA-CSIC), Av. Agustin Escardino 7, 46980 Valencia, Spain;
- Correspondence: (M.C.C.); (D.G.); (F.J.B.)
| | - Daniel Granato
- Food Processing and Quality, Production Systems Unit-Natural Resources Institute Finland (Luke)-Tietotie 2, FI-02150 Espoo, Finland
- Correspondence: (M.C.C.); (D.G.); (F.J.B.)
| | - Francisco J. Barba
- Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Universitat de València, Avda. Vicent Andrés Estellés, 46100 València, Spain;
- Correspondence: (M.C.C.); (D.G.); (F.J.B.)
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16
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Effect of Different Green Extraction Methods and Solvents on Bioactive Components of Chamomile ( Matricaria chamomilla L.) Flowers. Molecules 2020; 25:molecules25040810. [PMID: 32069890 PMCID: PMC7070460 DOI: 10.3390/molecules25040810] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/27/2020] [Revised: 02/10/2020] [Accepted: 02/10/2020] [Indexed: 12/19/2022] Open
Abstract
Chamomile (Matricaria chamomilla L.) dried flowers contain a group of interesting biologically active compounds such as sesquiterpenes, flavonoids, coumarins, vitamins, phenolic acids and glucosides. Therefore, the aim of the present study was to characterize the composition in bioactive compounds (specialized metabolites) present in water and ethanol extracts of chamomile flowers, together with monitoring the impact of different extraction techniques (conventional vs. ultrasound-assisted extraction (UAE)) on the parameters under investigation. UAE treatment significantly decreased the extraction time of bioactive compounds from herbal material. Polyphenolic compounds content and antioxidant capacity were significantly higher in UAE extracts. Moreover, solvent type had a significant impact on the specialized metabolites content, while the highest vitamin C and polyphenols content were recorded in 50% ethanol (v/v) extracts. Optimization of basic extraction factors: solvent type, temperature and technique is crucial for obtaining the extracts with the highest content of specialized metabolites and antioxidant capacity.
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17
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Bevilacqua A, Campaniello D, Speranza B, Altieri C, Sinigaglia M, Corbo MR. Two Nonthermal Technologies for Food Safety and Quality-Ultrasound and High Pressure Homogenization: Effects on Microorganisms, Advances, and Possibilities: A Review. J Food Prot 2019; 82:2049-2064. [PMID: 31702965 DOI: 10.4315/0362-028x.jfp-19-059] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
Abstract
Some nonthermal technologies have gained special interest as alternative approaches to thermal treatments. High pressure homogenization (HPH) and ultrasound (US) are two of the most promising approaches. They rely upon two different modes of action, although they share some mechanisms or ways of actions (mechanic burden against cells, cavitation and micronization, primary targets being the cell wall and the membrane, temperature and pressure playing important roles for their antimicrobial potential, and their effect on cells can be either positive or negative). HPH is generally used in milk and dairy products to break lipid micelles, whereas US is used for mixing and/or to obtain active compounds of food. HPH and US have been tested on pathogens and spoilers with different effects; thus, the main goal of this article is to describe how US and HPH act on biological systems, with a focus on antimicrobial activity, mode of action, positive effects, and equipment. The article is composed of three main parts: (i) an overview of US and HPH, with a focus on some results covered by other reviews (mode of action toward microorganisms and effect on enzymes) and some new data (positive effect and modulation of metabolism); (ii) a tentative approach for a comparative resistance of microorganisms; and (iii) future perspectives.
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Affiliation(s)
- Antonio Bevilacqua
- Department of the Science of Agriculture, Food and Environment, University of Foggia, Foggia, Italy
| | - Daniela Campaniello
- Department of the Science of Agriculture, Food and Environment, University of Foggia, Foggia, Italy
| | - Barbara Speranza
- Department of the Science of Agriculture, Food and Environment, University of Foggia, Foggia, Italy
| | - Clelia Altieri
- Department of the Science of Agriculture, Food and Environment, University of Foggia, Foggia, Italy
| | - Milena Sinigaglia
- Department of the Science of Agriculture, Food and Environment, University of Foggia, Foggia, Italy
| | - Maria Rosaria Corbo
- Department of the Science of Agriculture, Food and Environment, University of Foggia, Foggia, Italy
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18
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Munekata PES, Alcántara C, Collado MC, Garcia-Perez JV, Saraiva JA, Lopes RP, Barba FJ, do Prado Silva L, Sant'Ana AS, Fierro EM, Lorenzo JM. Ethnopharmacology, phytochemistry and biological activity of Erodium species: A review. Food Res Int 2019; 126:108659. [PMID: 31732027 DOI: 10.1016/j.foodres.2019.108659] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2019] [Revised: 09/05/2019] [Accepted: 09/09/2019] [Indexed: 10/26/2022]
Abstract
Erodium spp. is a genus that can be found in all continents that has been traditionally used in folk medicine to treat many diseases such as hemorrhage, dermatological disorders, indigestion, and inflammatory diseases. Moreover, Erodium leaves have been used for the preparation of salads, omelets, sandwiches, sauces and soups, among other food products. The objective of this review was to show the recent and relevant studies about extraction of bioactive compounds, the phytochemical characterization, the potential biological activities and toxicological evidence reported in both in vitro and in vivo studies from Erodium spp. In addition, the use of Erodium spp. as natural compounds against the development of diseases were also showed. This review highlights the traditional use of Erodium species in several countries as a therapeutic agent to treat several diseases (such as constipation, dermatological disorders, diabetes, indigestion, urinary inflammations, and as carminative agent), the factors influencing the extraction of bioactive compounds (mainly species and solvent composition on phenolic compounds) and phytochemical profile (presence of essential oils and alkaloids), the scientific evidence about its anti-inflammatory, antimicrobial (against both spoilage and pathogenic microorganisms), antiviral and other health-related activities (anti-protozoal and anti-viral activity) as well as the toxicological evidence. Erodium spp. is a relevant source of compounds with antioxidant, antimicrobial, and biological activity, which support its potential exploration in pharmacological and food area. Major efforts are necessary to advance the knowledge about Erodium genus regarding the relation between traditional use and scientific evidence, optimization of extraction conditions, the influence on biological mechanisms at animal and clinical levels, and bioaccessibility and bioavailability of bioactive compounds.
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Affiliation(s)
- Paulo E S Munekata
- Centro Tecnológico de la Carne de Galicia, Avda. Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas 32900, Ourense, Spain
| | - Cristina Alcántara
- Institute of Agrochemistry and Food Technology, Spanish National Research Council (IATA-CSIC), Department of Biotechnology, Av. Agustin Escardino 7, Valencia, Spain
| | - María Carmen Collado
- Institute of Agrochemistry and Food Technology, Spanish National Research Council (IATA-CSIC), Department of Biotechnology, Av. Agustin Escardino 7, Valencia, Spain
| | - Jose V Garcia-Perez
- Grupo de Análisis y Simulación de Procesos Agroalimentarios (ASPA), Departamento de Tecnología de Alimentos, Universitat Politècnica de València, Valencia 46022, Spain
| | - Jorge A Saraiva
- QOPNA & LAQV-REQUIMTE, Chemistry Department, University of Aveiro, Campus Universitário de Santiago, 3810-193 Aveiro, Portugal
| | - Rita P Lopes
- QOPNA & LAQV-REQUIMTE, Chemistry Department, University of Aveiro, Campus Universitário de Santiago, 3810-193 Aveiro, Portugal
| | - Francisco J Barba
- Universitat de València, Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Nutrition and Food Science Area, Avda. Vicent Andrés Estellés, s/n, 46100 Burjassot, València, Spain
| | - Leonardo do Prado Silva
- Department of Food Science, Faculty of Food Engineering, University of Campinas, Campinas, São Paulo, Brazil
| | - Anderson S Sant'Ana
- Department of Food Science, Faculty of Food Engineering, University of Campinas, Campinas, São Paulo, Brazil
| | | | - José M Lorenzo
- Centro Tecnológico de la Carne de Galicia, Avda. Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas 32900, Ourense, Spain.
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