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Herrera M, Viera I, Roca M. HPLC–MS2 Analysis of Chlorophylls in Green Teas Establishes Differences among Varieties. Molecules 2022; 27:molecules27196171. [PMID: 36234707 PMCID: PMC9572584 DOI: 10.3390/molecules27196171] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/09/2022] [Revised: 09/13/2022] [Accepted: 09/19/2022] [Indexed: 11/22/2022] Open
Abstract
Green teas are nonfermented teas, the quality of which is measured by the green color. However, this category encompasses a high number of tea varieties that differ in cultivation and processing. For example, leaf or stem/bubble tea, plants cultivated under a light or shadow regime, powdered or unpowdered tea, etc. These variables determine the different qualities among green teas (Matcha, Sencha, Gyokuro, etc.) and consequently their different values on the market. Our purpose is to determine if these variables can exert an influence on the chlorophyll profile and to establish a characteristic profile for specific green teas. With such an aim, we analyzed the chlorophyll profiles of 6 different green tea varieties via HPLC-hr ESI/APCI–MS2 and identified up to 17 different chlorophyll compounds. For the first time, 132-hydroxy-chlorophylls, 132-hydroxy-pheophytins, and 151-hydroxy-lactone-pheophytins have been identified in green teas. Shadow teas (Matcha and Sencha) and light-regimen green teas can be statistically differentiated by the total chlorophyll content and the a/b ratio. However, only Matcha tea contains a higher proportion of chlorophylls a and b among the green tea varieties analyzed, justifying the higher quality and price of this variety. Other chlorophyll metabolites (pheophytins, pyropheophytins, and oxidized chlorophylls) are indicative of the various processing and storage conditions.
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Fernandes AS, Nascimento TC, Pinheiro PN, de Rosso VV, de Menezes CR, Jacob-Lopes E, Zepka LQ. Insights on the intestinal absorption of chlorophyll series from microalgae. Food Res Int 2020; 140:110031. [PMID: 33648259 DOI: 10.1016/j.foodres.2020.110031] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/10/2020] [Revised: 11/10/2020] [Accepted: 12/13/2020] [Indexed: 12/22/2022]
Abstract
The bioaccessibility and subsequent uptake by Caco-2 human intestinal cells of chlorophyll pigments from Scenedesmus obliquus were determined for the first time. In order to evaluate the impact of different types of the matrix on bioaccessibility of chlorophyll from microalgae, three different products were evaluated: isolated chlorophyll extract (ICE); wet ultrasonicated biomass (WUB); and whole dried biomass (WDB). The samples were submitted to in vitro digestion model according to the INFOGEST protocol, and Caco-2 cells determined the intestinal uptake. Chlorophyll pigments were determined by HPLC-PDA-MS/MS. A total of ten chlorophyll pigments (8,318.48 µg g-1) were separated in S. obliquus biomass, with chlorophyll a (3,507.76 µg g-1) and pheophytin a' (1,598.09 µg g-1) the major ones. After in vitro digestion, all tested products showed bioaccessible chlorophylls. However, the total bioaccessibility results were as follows: ICE (33.45%), WUB (2.65%), WDB (0.33%). Five compounds were bioaccessible in ICE, three in WUB, and one in WDB. The hydroxypheophytin a showed the highest bioaccessibility (212%) in ICE, while pheophytin a' in WUB (11%) and WDB (2%). As a result, bioavailability estimates of ICE using the Caco-2 cell showed hydroxypheophytin a (102.53%), followed by pheophytin a' (64.69%) as the chlorophyll pigments most abundant in intestinal cells. In summary, from a nutritional perspective, these three types of the matrix (WDB, WUB, and ICE) influence the promotion of chlorophyll bioaccessibility. In this way, the data suggest that chlorophylls bioaccessibility from ICE is greater than that in WDB and WUB. Therefore, ICE should be considered a product that provides bioavailable chlorophyll and could be the best choice, such as ingredients in the development of functional foods chlorophyll-based.
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Affiliation(s)
- Andrêssa S Fernandes
- Department of Food Technology and Science, Federal University of Santa Maria (UFSM), P.O. Box 5021, Santa Maria 97105-900, Brazil
| | - Tatiele C Nascimento
- Department of Food Technology and Science, Federal University of Santa Maria (UFSM), P.O. Box 5021, Santa Maria 97105-900, Brazil
| | - Pricila N Pinheiro
- Department of Food Technology and Science, Federal University of Santa Maria (UFSM), P.O. Box 5021, Santa Maria 97105-900, Brazil
| | - Veridiana V de Rosso
- Department of Biosciences, Federal University of São Paulo (UNIFESP), Rua Silva Jardim 136, Santos 11015-020, Brazil
| | - Cristiano R de Menezes
- Department of Food Technology and Science, Federal University of Santa Maria (UFSM), P.O. Box 5021, Santa Maria 97105-900, Brazil
| | - Eduardo Jacob-Lopes
- Department of Food Technology and Science, Federal University of Santa Maria (UFSM), P.O. Box 5021, Santa Maria 97105-900, Brazil
| | - Leila Q Zepka
- Department of Food Technology and Science, Federal University of Santa Maria (UFSM), P.O. Box 5021, Santa Maria 97105-900, Brazil.
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Maroneze MM, Zepka LQ, Lopes EJ, Pérez-Gálvez A, Roca M. Chlorophyll Oxidative Metabolism During the Phototrophic and Heterotrophic Growth of Scenedesmus obliquus. Antioxidants (Basel) 2019; 8:E600. [PMID: 31795375 PMCID: PMC6943719 DOI: 10.3390/antiox8120600] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/21/2019] [Revised: 11/26/2019] [Accepted: 11/27/2019] [Indexed: 01/02/2023] Open
Abstract
Different cultivation strategies have been developed with the aim of increasing the production rate of microalgal pigments. Specifically, biotechnological approaches are designed to increase antioxidant metabolites as chlorophyll and carotenoids. However, although significant advances have been built up, available information regarding both the chlorophyll metabolism and their oxidative reactions in photobioreactors is scarce. To unravel such processes, the detailed chlorophyll and carotenoid fraction of Scenedesmus obliquus has been studied by HPLC-ESI/APCI-hrTOF-MS from phototrophic and heterotrophic cultures. Scenedesmus is provided with a controlled strategy of interconversion between chlorophyll a and b to avoid the formation of reactive oxygen species (ROS) at high irradiances in addition to the photoacclimation of carotenoids. Indeed, precise kinetics of 132-hydroxy- and 151-hydroxy-lactone chlorophyll metabolites shows the existence of a chlorophyll oxidative metabolism as a tool to manage the excess of energy at high light conditions. Unexpectedly, the oxidation under phototrophy favored chlorophyll b metabolites over the chlorophyll a series, while the heterotrophic conditions exclusively induced the formation of 132-hydroxy-chlorophyll a. In parallel, during the first 48 h of growth in the dark, the chlorophyll fraction maintained a promising steady state. Although future studies are required to resolve the biochemical reactions implied in the chlorophyll oxidative metabolism, the present results agree with phytoplankton metabolism.
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Affiliation(s)
- Mariana Manzoni Maroneze
- Department of Food Science and Technology, Federal University of Santa Maria (UFSM), 97105-900 Santa Maria, Brazil; (M.M.M.); (L.Q.Z.); (E.J.L.)
| | - Leila Queiroz Zepka
- Department of Food Science and Technology, Federal University of Santa Maria (UFSM), 97105-900 Santa Maria, Brazil; (M.M.M.); (L.Q.Z.); (E.J.L.)
| | - Eduardo Jacob Lopes
- Department of Food Science and Technology, Federal University of Santa Maria (UFSM), 97105-900 Santa Maria, Brazil; (M.M.M.); (L.Q.Z.); (E.J.L.)
| | - Antonio Pérez-Gálvez
- Food Phytochemistry Department, Instituto de la Grasa, Consejo Superior de Investigaciones Científicas (CSIC), University Campus, Building 46, Carretera de Utrera km. 1, 41013 Sevilla, Spain;
| | - María Roca
- Food Phytochemistry Department, Instituto de la Grasa, Consejo Superior de Investigaciones Científicas (CSIC), University Campus, Building 46, Carretera de Utrera km. 1, 41013 Sevilla, Spain;
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Rabadán A, Gallardo-Guerrero L, Gandul-Rojas B, Álvarez-Ortí M, Pardo JE. Effect of roasting conditions on pigment composition and some quality parameters of pistachio oil. Food Chem 2018; 264:49-57. [DOI: 10.1016/j.foodchem.2018.05.030] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/09/2018] [Revised: 04/30/2018] [Accepted: 05/03/2018] [Indexed: 11/29/2022]
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Espinosa-Páez E, Alanis-Guzmán MG, Hernández-Luna CE, Báez-González JG, Amaya-Guerra CA, Andrés-Grau AM. Increasing Antioxidant Activity and Protein Digestibility in Phaseolus vulgaris and Avena sativa by Fermentation with the Pleurotus ostreatus Fungus. Molecules 2017; 22:E2275. [PMID: 29261152 PMCID: PMC6149908 DOI: 10.3390/molecules22122275] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/07/2017] [Revised: 12/12/2017] [Accepted: 12/16/2017] [Indexed: 11/17/2022] Open
Abstract
The aim of the research was to determine the impact of fermentation with Pleurotus ostreatus on kidney beans, black beans, and oats. The results indicate that the fungus has a positive effect on the substrates when compared to the controls. The antioxidant activity (39.5% on kidney beans and 225% on oats in relation to the controls) and content of total polyphenols (kidney beans three times higher regarding the controls) increased significantly by the presence of the fungus mycelium, even after simulated digestion. There was a significant increase in protein digestibility (from 39.99 to 48.13% in black beans, 44.06 to 69.01% in kidney beans, and 63.25 to 70.01% in oats) and a decrease of antinutrient tannins (from 65.21 to 22.07 mg in black beans, 35.54 to 23.37 in kidney beans, and 55.67 to 28.11 in oats) as well as an increase in the contents of some essential amino acids. Overall, this fermentation treatment with Pleurotus ostreatus improved the nutritional quality of cereals and legumes, making them potential ingredients for the elaboration and/or fortification of foods for human nutrition.
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Affiliation(s)
- Edith Espinosa-Páez
- Facultad de Ciencias Biológicas, Universidad Autónoma de Nuevo León, Ave. Universidad s/n, Cd. Universitaria, 66450 San Nicolás de los Garza, Mexico.
| | - Ma Guadalupe Alanis-Guzmán
- Facultad de Ciencias Biológicas, Universidad Autónoma de Nuevo León, Ave. Universidad s/n, Cd. Universitaria, 66450 San Nicolás de los Garza, Mexico.
| | - Carlos E Hernández-Luna
- Facultad de Ciencias Biológicas, Universidad Autónoma de Nuevo León, Ave. Universidad s/n, Cd. Universitaria, 66450 San Nicolás de los Garza, Mexico.
| | - Juan G Báez-González
- Facultad de Ciencias Biológicas, Universidad Autónoma de Nuevo León, Ave. Universidad s/n, Cd. Universitaria, 66450 San Nicolás de los Garza, Mexico.
| | - Carlos A Amaya-Guerra
- Facultad de Ciencias Biológicas, Universidad Autónoma de Nuevo León, Ave. Universidad s/n, Cd. Universitaria, 66450 San Nicolás de los Garza, Mexico.
| | - Ana M Andrés-Grau
- Instituto Universitario de Ingeniería de Alimentos para el Desarrollo, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain.
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Chlorophyll degradation in aqueous mediums induced by light and UV-B irradiation: An UHPLC-ESI-MS study. Radiat Phys Chem Oxf Engl 1993 2017. [DOI: 10.1016/j.radphyschem.2017.05.024] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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Chen K, Ríos JJ, Roca M, Pérez-Gálvez A. Development of an accurate and high-throughput methodology for structural comprehension of chlorophylls derivatives. (II) Dephytylated derivatives. J Chromatogr A 2015; 1412:90-9. [PMID: 26277027 DOI: 10.1016/j.chroma.2015.08.007] [Citation(s) in RCA: 29] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/19/2015] [Revised: 07/15/2015] [Accepted: 08/03/2015] [Indexed: 11/28/2022]
Abstract
Dephytylated chlorophylls (chlorophyllides and pheophorbides) are the starting point of the chlorophyll catabolism in green tissues, components of the chlorophyll pattern in storage/processed food vegetables, as well as the favoured structural arrangement for chlorophyll absorption. In addition, dephytylated native chlorophylls are prone to several modifications of their structure yielding pyro-, 13(2)-hydroxy- and 15(1)-hydroxy-lactone derivatives. Despite of these outstanding remarks only few of them have been analysed by MS(n). Besides new protocols for obtaining standards, we have developed a new high throughput methodology able to determine the fragmentation pathway of 16 dephytylated chlorophyll derivatives, elucidating the structures of the new product ions and new mechanisms of fragmentation. The new methodology combines, by first time, high resolution time-of-flight mass spectrometry and powerful post-processing software. Native chlorophyllides and pheophorbides mainly exhibit product ions that involve the fragmentation of D ring, as well as additional exclusive product ions. The introduction of an oxygenated function at E ring enhances the progress of fragmentation reactions through the β-keto ester group, developing also exclusive product ions for 13(2)-hydroxy derivatives and for 15(1)-hydroxy-lactone ones. Consequently, while MS(2)-based reactions of phytylated chlorophyll derivatives point to fragmentations at the phytyl and propionic chains, dephytylated chlorophyll derivatives behave different as the absence of phytyl makes β-keto ester group and E ring more prone to fragmentation. Proposals of the key reaction mechanisms underlying the origin of new product ions have been made.
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Affiliation(s)
- Kewei Chen
- Food Phytochemistry Department, Instituto de la Grasa, Consejo Superior de Investigaciones Científicas (CSIC), University Campus Pablo de Olavide, Building 46, Carretera de Utrera km. 1, Sevilla 41013, Spain
| | - José Julián Ríos
- Food Phytochemistry Department, Instituto de la Grasa, Consejo Superior de Investigaciones Científicas (CSIC), University Campus Pablo de Olavide, Building 46, Carretera de Utrera km. 1, Sevilla 41013, Spain
| | - María Roca
- Food Phytochemistry Department, Instituto de la Grasa, Consejo Superior de Investigaciones Científicas (CSIC), University Campus Pablo de Olavide, Building 46, Carretera de Utrera km. 1, Sevilla 41013, Spain
| | - Antonio Pérez-Gálvez
- Food Phytochemistry Department, Instituto de la Grasa, Consejo Superior de Investigaciones Científicas (CSIC), University Campus Pablo de Olavide, Building 46, Carretera de Utrera km. 1, Sevilla 41013, Spain.
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Vergara-Domínguez H, Roca M, Gandul-Rojas B. Thylakoid peroxidase activity responsible for oxidized chlorophyll accumulation during ripening of olive fruits (Olea europaea L.). Food Res Int 2014. [DOI: 10.1016/j.foodres.2014.04.030] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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Pigment changes during processing of green table olive specialities treated with alkali and without fermentation. Food Res Int 2014. [DOI: 10.1016/j.foodres.2014.05.007] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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Characterisation of chlorophyll oxidation mediated by peroxidative activity in olives (Olea europaea L.) cv. Hojiblanca. Food Chem 2013; 139:786-95. [DOI: 10.1016/j.foodchem.2013.01.120] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2012] [Revised: 12/04/2012] [Accepted: 01/25/2013] [Indexed: 11/22/2022]
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Gallardo-Guerrero L, Gandul-Rojas B, Moreno-Baquero JM, López-López A, Bautista-Gallego J, Garrido-Fernández A. Pigment, physicochemical, and microbiological changes related to the freshness of cracked table olives. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2013; 61:3737-3747. [PMID: 23528105 DOI: 10.1021/jf400240e] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/02/2023]
Abstract
The changes in chloroplastic pigments, mineral nutrients, and characteristics related to freshness were studied during storage and packing of cracked seasoned olives. Cracking produced an initial loss in green pigments and color degradation. Later, storage caused a progressive degradation of chlorophylls and carotenoids, with a slower rate in refrigerated fruits (which preserved the greenish tones better), but after packing (and storage at room temperature), the differential effect disappeared and, at the end of the study, all olives showed similar pigment transformations, which were correlated with CIE a* and hue. Processing led to a Na content increase in olive flesh (and Ca and Zn, when added) but marked losses in the other mineral nutrients. Sodium metabisulfite and ZnCl₂ promoted LAB growth while inhibiting yeast, thus enhancing product stability, and erythorbic acid caused yeast growth and firmness deterioration.
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Characterization of chlorophyll breakdown in green prickleyashes (Zanthoxylum schinifolium Zucc.) during slow drying. Eur Food Res Technol 2012. [DOI: 10.1007/s00217-012-1718-7] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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