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Ikram A, Khalid W, Wajeeha Zafar KU, Ali A, Afzal MF, Aziz A, Faiz Ul Rasool I, Al-Farga A, Aqlan F, Koraqi H. Nutritional, biochemical, and clinical applications of carob: A review. Food Sci Nutr 2023; 11:3641-3654. [PMID: 37457186 PMCID: PMC10345664 DOI: 10.1002/fsn3.3367] [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: 10/31/2022] [Revised: 03/18/2023] [Accepted: 03/28/2023] [Indexed: 07/18/2023] Open
Abstract
Carob is botanically called as Ceratonia siliqua and belongs to the Legumes family. The fruit is derived from hermaphrodite trees and hard in shape. The carob contains high sugar contents in pulp, fat in seed and minerals like potassium, calcium, and phosphorus are present in pods. Polyphenols and antioxidants are abundant in leaves and pods. It can be used for enhancing human health due to its high nutritional profile. Carob gum is used in the pharmaceutical industry in the form of pomades, anti-celiac ingredients, pills, and dental paste. The clinical carob can aid as an anti-cancer, anti-reflux, anti-diabetic, anti-diarrheal, anti-hyperlipidemia, anti-bacterial, anti-microbial, and anti-fungal. Nowadays, carob seeds are being used as an alternative to cocoa powder in food items whereas the leaves, pods, and seeds of carob are also historically used as food for animal feed. However, these parts of carob are available in markets with reasonable prices. Carob production, though with a rising contribution, contributes to the local economy. In this sense, we can incorporate knowledge on the chemical properties and the biological effect of carob fruits on human health. In this study, the supportive and health-promoting impacts of carob are discussed along with the clinical testing obtained from natural constituents of carob. In addition, further studies can be performed to extract and separate polyphenols and antioxidant potential for the development of functional that play a valuable role in pharmaceutical and food sectors.
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Affiliation(s)
- Ali Ikram
- University Institute of Food Science and Technology, The University of Lahore Lahore Pakistan
| | - Waseem Khalid
- University Institute of Food Science and Technology, The University of Lahore Lahore Pakistan
- Department of Food Science, Faculty of Life Sciences Government College University Faisalabad Pakistan
| | | | - Anwar Ali
- Department of Epidemiology and Health Statistics, Xiangya School of Public Health Central South University Changsha China
| | - Muhammad Faizan Afzal
- Department of Food Science, Faculty of Life Sciences Government College University Faisalabad Pakistan
| | - Afifa Aziz
- Department of Food Science, Faculty of Life Sciences Government College University Faisalabad Pakistan
| | - Izza Faiz Ul Rasool
- Department of Food Science, Faculty of Life Sciences Government College University Faisalabad Pakistan
| | - Ammar Al-Farga
- Department of Biochemistry, College of Sciences University of Jeddah Jeddah Saudi Arabia
| | - Faisal Aqlan
- Department of Chemistry, College of Sciences Ibb University Ibb Governorate Yemen
| | - Hyrije Koraqi
- Faculty of Food Science and Biotechnology UBT-Higher Education Institution Pristina Kosovo
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Cingöz A, Yildirim M. Effects of hydrolysis degree on the functional properties of hydrolysates from sour cherry kernel protein concentrate. FOODS AND RAW MATERIALS 2023. [DOI: 10.21603/2308-4057-2023-2-566] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/07/2023] Open
Abstract
During the processing of sour cherries into different foodstuffs, a large amount of kernels is produced as waste material, which creates a significant disposal problem for the food industry. Sour cherry kernels containing 25.3–35.5% of protein can be used as a functional protein source in food production. Therefore, we aimed to study the effects of hydrolysis degree on the sour cherry kernel protein hydrolysates.
Proteins were extracted from the defatted flour by isoelectric precipitation. The resulting protein concentrate was hydrolyzed (5, 10, and 15% hydrolysis) using Alcalase to yield hydrolysates. We determined their oil and water holding, emulsifying, gelation, and foaming properties, as well as apparent molecular weight distribution and proximate compositions.
No protein fractions greater than an apparent molecular weight of about 22 kDa were present in the hydrolysates. The hydrolysis of the protein concentrate mostly led to an increase in protein solubility. As the degree of hydrolysis increased from 5 to 15%, the water holding capacity of the hydrolysates decreased from 2.50 ± 0.03 to 2.03 ± 0.02 g water/g, indicating its deterioration.
The hydrolysates obtained at different degrees of hydrolysis had a better solubility than the intact protein concentrate. The oil holding capacity, the foaming stability, and the least gelation concentration of the protein concentrate could not be considerably improved by hydrolysis. In contrast, its emulsifying activity index and foaming capacity could be increased with a limited degree of hydrolysis (up to 10%).
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Ždero Pavlović R, Blagojević B, Kukrić T, Mocko Blažek K, Lazzara G, Četojević-Simin D, Popović BM. Phenolic Compounds from Sour Cherry Pomace: Microencapsulation, in Vitro Digestion, and Cell Growth Activities. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2023; 78:221-227. [PMID: 36701074 DOI: 10.1007/s11130-023-01046-w] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/04/2022] [Revised: 12/29/2022] [Accepted: 01/16/2023] [Indexed: 06/17/2023]
Abstract
The objective of this work was the valorisation of sour cherry (Prunus cerasus L.) pomace as a source of biologically active compounds. To formulate microcapsules, polyphenolic compounds were extracted and encapsulated with maltodextrin as wall material, by freeze-drying. An in vitro digestion study was carried out on obtained encapsulates but also on sour cherry pomace extract and sour cherry pomace freeze-dried powder. The results indicated that encapsulation, as well as freeze-drying, provided a good protective effect on bioactive compounds during digestion. Furthermore, the potential antiproliferative and cytotoxic activities of encapsulates and sour cherry pomace extract were evaluated using breast adenocarcinoma MCF7 cell lines, colon adenocarcinoma HT-29 cell lines, and noncancer cell line. Encapsulates and sour cherry pomace extract showed variable anti-proliferative activity towards all cell lines. Obtained results showed that encapsulation of sour cherry pomace could be useful for improving the stability of polyphenolic compounds in the gastrointestinal tract. The results highlight the bioactive potential of sour cherry pomace as a nutraceutical resource and the protective effects of microencapsulation on the digestion of bioactive compounds.
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Affiliation(s)
- Ružica Ždero Pavlović
- Chemistry & Biochemistry Laboratory, Department of Field and Vegetable Crops, Faculty of Agriculture, University of Novi Sad, Trg Dositeja Obradovića 8, 21000, Novi Sad, Serbia.
| | - Bojana Blagojević
- Chemistry & Biochemistry Laboratory, Department of Field and Vegetable Crops, Faculty of Agriculture, University of Novi Sad, Trg Dositeja Obradovića 8, 21000, Novi Sad, Serbia
| | - Teodora Kukrić
- Chemistry & Biochemistry Laboratory, Department of Field and Vegetable Crops, Faculty of Agriculture, University of Novi Sad, Trg Dositeja Obradovića 8, 21000, Novi Sad, Serbia
| | - Karolina Mocko Blažek
- Chemistry & Biochemistry Laboratory, Department of Field and Vegetable Crops, Faculty of Agriculture, University of Novi Sad, Trg Dositeja Obradovića 8, 21000, Novi Sad, Serbia
| | - Giuseppe Lazzara
- Dipartamento di Fisica e Chimica, Universita Degli Studi di Palermo, Viale Delle Scienze, Pad, 17, Palermo, 90128, Italy
| | | | - Boris M Popović
- Chemistry & Biochemistry Laboratory, Department of Field and Vegetable Crops, Faculty of Agriculture, University of Novi Sad, Trg Dositeja Obradovića 8, 21000, Novi Sad, Serbia
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Lukhmana N, Kong F, Singh RK. Micronization enhanced extractability of polyphenols and anthocyanins in tart cherry puree. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.102063] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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Xue B, Wang Y, Tian J, Zhang W, Zang Z, Cui H, Zhang Y, Jiang Q, Li B, Hai Liu R. Effects of chitooligosaccharide-functionalized graphene oxide on stability, simulated digestion, and antioxidant activity of blueberry anthocyanins. Food Chem 2021; 368:130684. [PMID: 34391099 DOI: 10.1016/j.foodchem.2021.130684] [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: 01/30/2021] [Revised: 06/09/2021] [Accepted: 07/20/2021] [Indexed: 02/07/2023]
Abstract
In this study, we tested the in vitro efficacy of a graphene oxide-chitooligosaccharide (GO-COS) complex developed to protect blueberry anthocyanins (An) from degradation by various physicochemical factors and the digestive process. We prepared a GO-COS complex to adsorb An and protect them from the destructive effects of their ambient environment. The complex protected the An under various temperature, pH, light, oxidant, and reductant conditions. We evaluated An content and composition in a simulated digestive system using the pH differential method and the high performance liquid chromatography-mass spectrometry (HPLC-MS). The GO-COS carrier stabilized An in the intestine and protected their peroxyl radical-scavenging capacity. Additionally, we observed a dose-response relationship between An content and cellular antioxidant activity, and simultaneous improvement of An bioavailability when the An were encapsulated in the complex. The complex inhibited HepG2 cell proliferation at the tested dose range. This study provides valuable information for stability of An-rich products.
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Affiliation(s)
- Bo Xue
- College of Food Science, Key Laboratory of Healthy Food Nutrition and Innovative Manufacturing of Liaoning Province, National R&D Professional Center for Berry Processing, Shenyang Agricultural University, Shenyang, Liaoning 110866, China
| | - Yuehua Wang
- College of Food Science, Key Laboratory of Healthy Food Nutrition and Innovative Manufacturing of Liaoning Province, National R&D Professional Center for Berry Processing, Shenyang Agricultural University, Shenyang, Liaoning 110866, China
| | - Jinlong Tian
- College of Food Science, Key Laboratory of Healthy Food Nutrition and Innovative Manufacturing of Liaoning Province, National R&D Professional Center for Berry Processing, Shenyang Agricultural University, Shenyang, Liaoning 110866, China
| | - Weijia Zhang
- College of Food Science, Key Laboratory of Healthy Food Nutrition and Innovative Manufacturing of Liaoning Province, National R&D Professional Center for Berry Processing, Shenyang Agricultural University, Shenyang, Liaoning 110866, China
| | - Zhihuan Zang
- College of Food Science, Key Laboratory of Healthy Food Nutrition and Innovative Manufacturing of Liaoning Province, National R&D Professional Center for Berry Processing, Shenyang Agricultural University, Shenyang, Liaoning 110866, China
| | - Huijun Cui
- College of Food Science, Key Laboratory of Healthy Food Nutrition and Innovative Manufacturing of Liaoning Province, National R&D Professional Center for Berry Processing, Shenyang Agricultural University, Shenyang, Liaoning 110866, China
| | - Ye Zhang
- College of Food Science, Key Laboratory of Healthy Food Nutrition and Innovative Manufacturing of Liaoning Province, National R&D Professional Center for Berry Processing, Shenyang Agricultural University, Shenyang, Liaoning 110866, China
| | - Qiao Jiang
- College of Food Science, Key Laboratory of Healthy Food Nutrition and Innovative Manufacturing of Liaoning Province, National R&D Professional Center for Berry Processing, Shenyang Agricultural University, Shenyang, Liaoning 110866, China
| | - Bin Li
- College of Food Science, Key Laboratory of Healthy Food Nutrition and Innovative Manufacturing of Liaoning Province, National R&D Professional Center for Berry Processing, Shenyang Agricultural University, Shenyang, Liaoning 110866, China.
| | - Rui Hai Liu
- College of Food Science, Key Laboratory of Healthy Food Nutrition and Innovative Manufacturing of Liaoning Province, National R&D Professional Center for Berry Processing, Shenyang Agricultural University, Shenyang, Liaoning 110866, China; Department of Food Science, Cornell University, Ithaca, NY 14850-7201, United States.
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Antibacterial and Antioxidant Gelatin Nanofiber Scaffold Containing Ethanol Extract of Pomegranate Peel: Design, Characterization and In Vitro Assay. FOOD BIOPROCESS TECH 2021. [DOI: 10.1007/s11947-021-02616-z] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
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Pereira-Caro G, Ordóñez-Díaz JL, de Santiago E, Moreno-Ortega A, Cáceres-Jiménez S, Sánchez-Parra M, Roldán-Guerra FJ, Ortiz-Somovilla V, Moreno-Rojas JM. Antioxidant Activity and Bio-Accessibility of Polyphenols in Black Carrot ( Daucus carota L. ssp. sativus var. atrorubens Alef.) and Two Derived Products during Simulated Gastrointestinal Digestion and Colonic Fermentation. Foods 2021; 10:foods10020457. [PMID: 33669662 PMCID: PMC7922073 DOI: 10.3390/foods10020457] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2020] [Revised: 02/10/2021] [Accepted: 02/17/2021] [Indexed: 02/06/2023] Open
Abstract
Black carrot has been attracting increasing thanks to its high bioactive compound content. This study presents the polyphenol bio-accessibility of black carrot and two derived products (black carrot snack (BC snack) and black carrot seasoning (BC seasoning)) after in vitro gastrointestinal digestion and colonic fermentation. Additionally, antioxidant activity was measured by 2,2′-azinobis-(3-ethylbenzothiazoline-6-sulphonic acid) diammonium salt (ABTS), 1,1-diphenyl-2-picryl-hydrazyl (DPPH) and oxygen radical absorbance capacity (ORAC) assays. Nine flavonoids and eight anthocyanins were determined by ultra high-performance liquid chromatography high resolution mass spectrometry (UHPLC-HRMS) analysis, the predominant compounds being the hydroxycinnamic acids 3-O-feruloylquinic acid, 4-O-feruloylquinic acid and chlorogenic acid. The BC snack (108 µmol/g DW) presented the highest total polyphenol content, followed by BC seasoning (53 µmol/g DW) and black carrot (11.4 µmol/g DW). The main polyphenols still bio-accessible after in vitro digestion were the hydroxycinnamic acids, with mean recovery rates of 113 % for black carrot, 69% for BC snack and 81% for BC seasoning. The incubation of black carrot and its derived products with human faecal bacterial resulted in the complete degradation of anthocyanins and in the formation of mainly 3-(4′-hydroxyphenyl)propanoic acid as the major catabolic event. In conclusion, our results suggest that the black carrot matrix impacts significantly affects the bio-accessibility of polyphenols and, therefore, their potential health benefits.
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Affiliation(s)
- Gema Pereira-Caro
- Department of Food Science and Health, Andalusian Institute of Agricultural and Fisheries Research and 7 Training (IFAPA), Alameda del Obispo, Avda. Menéndez-Pidal, s/n, 14004 Córdoba, Spain; (G.P.-C.); (J.L.O.-D.); (E.d.S.); (A.M.-O.); (S.C.-J.); (M.S.-P.); (F.J.R.-G.); (V.O.-S.)
| | - José Luis Ordóñez-Díaz
- Department of Food Science and Health, Andalusian Institute of Agricultural and Fisheries Research and 7 Training (IFAPA), Alameda del Obispo, Avda. Menéndez-Pidal, s/n, 14004 Córdoba, Spain; (G.P.-C.); (J.L.O.-D.); (E.d.S.); (A.M.-O.); (S.C.-J.); (M.S.-P.); (F.J.R.-G.); (V.O.-S.)
| | - Elsy de Santiago
- Department of Food Science and Health, Andalusian Institute of Agricultural and Fisheries Research and 7 Training (IFAPA), Alameda del Obispo, Avda. Menéndez-Pidal, s/n, 14004 Córdoba, Spain; (G.P.-C.); (J.L.O.-D.); (E.d.S.); (A.M.-O.); (S.C.-J.); (M.S.-P.); (F.J.R.-G.); (V.O.-S.)
| | - Alicia Moreno-Ortega
- Department of Food Science and Health, Andalusian Institute of Agricultural and Fisheries Research and 7 Training (IFAPA), Alameda del Obispo, Avda. Menéndez-Pidal, s/n, 14004 Córdoba, Spain; (G.P.-C.); (J.L.O.-D.); (E.d.S.); (A.M.-O.); (S.C.-J.); (M.S.-P.); (F.J.R.-G.); (V.O.-S.)
- Departamento de Bromatología y Tecnología de los Alimentos, Campus Rabanales, Ed. Darwin-anexo 9 Universidad de Córdoba, 14071 Córdoba, Spain
| | - Salud Cáceres-Jiménez
- Department of Food Science and Health, Andalusian Institute of Agricultural and Fisheries Research and 7 Training (IFAPA), Alameda del Obispo, Avda. Menéndez-Pidal, s/n, 14004 Córdoba, Spain; (G.P.-C.); (J.L.O.-D.); (E.d.S.); (A.M.-O.); (S.C.-J.); (M.S.-P.); (F.J.R.-G.); (V.O.-S.)
| | - Mónica Sánchez-Parra
- Department of Food Science and Health, Andalusian Institute of Agricultural and Fisheries Research and 7 Training (IFAPA), Alameda del Obispo, Avda. Menéndez-Pidal, s/n, 14004 Córdoba, Spain; (G.P.-C.); (J.L.O.-D.); (E.d.S.); (A.M.-O.); (S.C.-J.); (M.S.-P.); (F.J.R.-G.); (V.O.-S.)
| | - Francisco Javier Roldán-Guerra
- Department of Food Science and Health, Andalusian Institute of Agricultural and Fisheries Research and 7 Training (IFAPA), Alameda del Obispo, Avda. Menéndez-Pidal, s/n, 14004 Córdoba, Spain; (G.P.-C.); (J.L.O.-D.); (E.d.S.); (A.M.-O.); (S.C.-J.); (M.S.-P.); (F.J.R.-G.); (V.O.-S.)
| | - Víctor Ortiz-Somovilla
- Department of Food Science and Health, Andalusian Institute of Agricultural and Fisheries Research and 7 Training (IFAPA), Alameda del Obispo, Avda. Menéndez-Pidal, s/n, 14004 Córdoba, Spain; (G.P.-C.); (J.L.O.-D.); (E.d.S.); (A.M.-O.); (S.C.-J.); (M.S.-P.); (F.J.R.-G.); (V.O.-S.)
| | - José Manuel Moreno-Rojas
- Department of Food Science and Health, Andalusian Institute of Agricultural and Fisheries Research and 7 Training (IFAPA), Alameda del Obispo, Avda. Menéndez-Pidal, s/n, 14004 Córdoba, Spain; (G.P.-C.); (J.L.O.-D.); (E.d.S.); (A.M.-O.); (S.C.-J.); (M.S.-P.); (F.J.R.-G.); (V.O.-S.)
- Correspondence:
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Cocci P, Moruzzi M, Martinelli I, Maggi F, Micioni Di Bonaventura MV, Cifani C, Mosconi G, Tayebati SK, Damiano S, Lupidi G, Amantini C, Tomassoni D, Palermo FA. Tart cherry (Prunus cerasus L.) dietary supplement modulates visceral adipose tissue CB1 mRNA levels along with other adipogenesis-related genes in rat models of diet-induced obesity. Eur J Nutr 2021; 60:2695-2707. [PMID: 33386893 DOI: 10.1007/s00394-020-02459-y] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/16/2020] [Accepted: 12/07/2020] [Indexed: 12/19/2022]
Abstract
PURPOSE There is increasing evidence for the involvement of dietary bioactive compounds in the cross-talk modulation of endocannabinoid system and some of the key regulators of transcriptional control for adipogenesis. METHODS We aimed to characterize the expression of cannabinoid CB1/CB2 receptors and fatty acid amide hydrolase (FAAH) along with selected adipogenesis-related genes (PPARγ, SREBP-1c and PREF-1), adipocyte-secreted factors (leptin and adiponectin), mitochondrial bioenergetic modulators (PGC-1A and UCP-2), and transient receptor potential vanilloid subtype 1 (TRPV1) and 2 (TRPV2) channels in visceral adipose tissue of rats fed with a high-fat diet (HFD) containing either tart cherry seeds alone or tart cherry seeds and juice for 17 weeks. The visceral adipose tissue was weighed and checked the expression of different markers by qRT-PCR, Western blot and immunohistochemistry. RESULTS Tart cherry supplements were able to downregulate the HFD-induced mRNA expression of CB1 receptor, SREBP-1c, PPARγ, leptin, TRPV1 and TRPV2 resulting in potential anti-adipogenic effects. CONCLUSION The present study points out that the intake of bioactive constituents of tart cherry may attenuate the effect of adipogenesis by acting directly on the adipose tissue and modulating the interplay between CB1, PPARγ and TRPV channel gene transcription.
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Affiliation(s)
- Paolo Cocci
- School of Biosciences and Veterinary Medicine, University of Camerino, Via Gentile III Da Varano, 62032, Camerino, MC, Italy
| | - Michele Moruzzi
- Department of Medicine, University of Leipzig, Leipzig, Germany
| | | | - Federica Maggi
- Department of Molecular Medicine, "Sapienza" University of Rome, Rome, Italy
| | | | - Carlo Cifani
- School of Pharmacy, University of Camerino, Camerino, Italy
| | - Gilberto Mosconi
- School of Biosciences and Veterinary Medicine, University of Camerino, Via Gentile III Da Varano, 62032, Camerino, MC, Italy
| | | | - Silvia Damiano
- School of Pharmacy, University of Camerino, Camerino, Italy
| | - Giulio Lupidi
- School of Pharmacy, University of Camerino, Camerino, Italy
| | - Consuelo Amantini
- School of Biosciences and Veterinary Medicine, University of Camerino, Via Gentile III Da Varano, 62032, Camerino, MC, Italy
| | - Daniele Tomassoni
- School of Biosciences and Veterinary Medicine, University of Camerino, Via Gentile III Da Varano, 62032, Camerino, MC, Italy
| | - Francesco Alessandro Palermo
- School of Biosciences and Veterinary Medicine, University of Camerino, Via Gentile III Da Varano, 62032, Camerino, MC, Italy.
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Kumari GUWUP, Gunathilake KDPP. In vitro bioaccessibility and antioxidant activity of black plum (Syzygium caryophyllatum). J Food Biochem 2020; 44:e13499. [PMID: 33020933 DOI: 10.1111/jfbc.13499] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2020] [Revised: 08/13/2020] [Accepted: 09/14/2020] [Indexed: 11/30/2022]
Abstract
Influence of drying, juice processing, and simulated enteric digestion on bioactive constituents and bioactivity of Syzygium caryophyllatum fruit was assessed and compared with fresh blueberry (Vaccinium angustifolium). Methanolic extracts of fresh fruits and processed products and digesta at different digestion phases were analyzed for phenolics, flavonoids, anthocyanin, β-carotene, lycopene, and ascorbic acid contents, and antioxidant activities. The results indicated that fresh black-plum possesses higher bioactives content and antioxidant activities compared to processed black plum. The contents of bioactives and antioxidant activities reduced gradually due to gastrocolic digestion. Bioaccessibility and bioavailability of bioactives from blueberry, black-plum, and its products showed significant variations. These results highlighted that the alterations in contents of bioactives and antioxidant activities of black-plum due to drying, juice processing, and gastrocolic digestion could potentially influence on bioaccessibility and dialysis or potential bioavailability of bioactives found in black-plums. PRACTICAL APPLICATIONS: The present research produced a comprehensive cognition regarding alterations in the contents of bioactive constituents and antioxidant activity of black plum due to drying, juice processing, and gastrointestinal digestion, which can function as a new source of functional food.
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Kamiloglu S, Tomas M, Ozdal T, Capanoglu E. Effect of food matrix on the content and bioavailability of flavonoids. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.10.030] [Citation(s) in RCA: 38] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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11
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Fardet A, Richonnet C. Nutrient density and bioaccessibility, and the antioxidant, satiety, glycemic, and alkalinizing potentials of fruit-based foods according to the degree of processing: a narrative review. Crit Rev Food Sci Nutr 2019; 60:3233-3258. [DOI: 10.1080/10408398.2019.1682512] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Affiliation(s)
- Anthony Fardet
- Department of Human Nutrition, Université Clermont Auvergne, INRA, UNH, Unité de Nutrition Humaine, CRNH Auvergne, Clermont-Ferrand, France
| | - Céline Richonnet
- Department of Nutrition, MOM Group, 1 Rue de la Pépinière, Paris, France
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12
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Repajić M, Puškar B, Dugalić K, Vahčić N, Srečec S, Dragović-Uzelac V, Jurković Z, Levaj B. Quality and Sensory Study of Fresh Sour Cherry Juices Upon Cultivar, Growing Area and Weather Conditions. J Food Sci 2019; 84:3264-3274. [PMID: 31610613 DOI: 10.1111/1750-3841.14822] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2018] [Revised: 07/23/2019] [Accepted: 08/27/2019] [Indexed: 11/30/2022]
Abstract
Freshly squeezed sour cherry (Prunus cerasus L.) juices of Maraska Brač (BR), Maraska MA (MA), Oblačinska 18 (18), Oblačinska Osječka (OS), Rexelle (REX), Heimann conserved (HEI), and Kelleris 16 (KEL) grown in different climate regions (Mediterranean and continental) in two consecutive harvest years were analyzed for quality and sensory properties. Obtained results showed that investigated sources of variation (cultivar, growing area, harvest year) significantly influenced physical, chemical, and sensory properties of tested juices. All juices had high soluble solids (SS) (17.26% to 25.89%), especially BR (24.19%), MA (25.89%), 18 (24.66%), and OS (23.61%). Juices also had considerable total phenols (TP) content (2.19 to 5.87 mg GAE ml-1 ) and antioxidant capacity (AC) (0.020 to 0.045 mmol TE mL-1 ) with BR, MA, REX, and HEI containing the highest amounts of bioactive compounds (BR = 5.87 mg GAE mL-1 , MA = 5.68 mg GAE mL-1 , REX = 4.42 mg GAE mL-1 , HEI = 4.27 mg GAE mL-1 ). Sensory evaluation showed that all juices had satisfying sensory profiles with BR, MA, 18, OS, and KEL juices scoring particularly high (5.3 to 8.9 of 10) in desirable sensory properties (color intensity [CI], sour cherry taste [SCT], harmonious taste [HT], taste fullness [TF], sour cherry odor [SCO], and viscosity [V]) of fresh sour cherry cloudy juice. Juices from Mediterranean area achieved higher values for SS, pH, SS/TA ratio, TP, AC, SCT, HT, TF, SCO, and V compared to continental zone juices. Harvest year with higher temperatures and less rainfall also resulted in higher SS, pH, TP, and AC as well as stronger expression of desirable sensory properties. PRACTICAL APPLICATION: The results of this study provide an insight into sour cherry potential for use in functional food products, including today's popular smoothies, since it is fruit rich with health contributing compounds and possesses desirable sensory characteristics (color intensity, sour cherry taste, harmonious taste, taste fullness, sour cherry odor, and viscosity) at the same time, which can differ due to cultivar, climate diversity as well as weather conditions.
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Affiliation(s)
- Maja Repajić
- Faculty of Food Technology and Biotechnology, Univ. of Zagreb, Pierottijeva 6, Zagreb, 10000, Croatia
| | - Boris Puškar
- Croatian Centre for Agriculture, Food and Rural Affairs, Svetošimunska cesta 25, Zagreb, 10000, Croatia
| | - Krunoslav Dugalić
- Croatian Centre for Agriculture, Food and Rural Affairs, Svetošimunska cesta 25, Zagreb, 10000, Croatia
| | - Nada Vahčić
- Faculty of Food Technology and Biotechnology, Univ. of Zagreb, Pierottijeva 6, Zagreb, 10000, Croatia
| | - Siniša Srečec
- Križevci College of Agriculture, Milislava Demerca 1, Križevci, 48260, Croatia
| | - Verica Dragović-Uzelac
- Faculty of Food Technology and Biotechnology, Univ. of Zagreb, Pierottijeva 6, Zagreb, 10000, Croatia
| | - Zorica Jurković
- Agricultural Inst. Osijek, Južno predgrađe 17, Osijek, 31000, Croatia
| | - Branka Levaj
- Faculty of Food Technology and Biotechnology, Univ. of Zagreb, Pierottijeva 6, Zagreb, 10000, Croatia
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Oksuz T, Tacer-Caba Z, Nilufer-Erdil D, Boyacioglu D. Changes in bioavailability of sour cherry ( Prunus cerasus L.) phenolics and anthocyanins when consumed with dairy food matrices. Journal of Food Science and Technology 2019; 56:4177-4188. [PMID: 31477989 PMCID: PMC6706502 DOI: 10.1007/s13197-019-03888-2] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Revised: 05/28/2019] [Accepted: 06/20/2019] [Indexed: 12/18/2022]
Abstract
In this study, it is aimed to understand the changes in sour cherry phytochemicals when their co-digestions are simulated in dairy model systems comprising skim milk, non-fat-yoghurt, probiotic yoghurt or cream. These co-digestions were analyzed for their total phenolic and anthocyanin contents, total antioxidant activity (TAA) in addition to phenolic and anthocyanin profiles, individually. Sour cherry phenolics were stable during gastric conditions (120%); 54% lost in pancreatic digestion and being available (59%) in serum available fraction (IN). Anthocyanins were lost both in gastric (30%) and pancreatic digestions (16%), being only little available (0.6%) in IN. Soymilk had inhibitory effects on TAA. Dairy food matrix components evaluated were found to have distinct effects on the measured bioavailability of individual sour cherry phenolics. This study might aid both consumers and industry on selecting the food matrices to aiding increase in bioavailability.
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Affiliation(s)
- Tugba Oksuz
- Faculty of Chemical and Metallurgical Engineering, Department of Food Engineering, Istanbul Technical University, 34469 Istanbul, Turkey
| | - Zeynep Tacer-Caba
- Department of Food and Nutrition, University of Helsinki, P.O. Box 66, 00014 Helsinki, Finland
| | - Dilara Nilufer-Erdil
- Faculty of Chemical and Metallurgical Engineering, Department of Food Engineering, Istanbul Technical University, 34469 Istanbul, Turkey
| | - Dilek Boyacioglu
- Faculty of Chemical and Metallurgical Engineering, Department of Food Engineering, Istanbul Technical University, 34469 Istanbul, Turkey
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14
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Catalkaya G, Kahveci D. Optimization of enzyme assisted extraction of lycopene from industrial tomato waste. Sep Purif Technol 2019. [DOI: 10.1016/j.seppur.2019.03.006] [Citation(s) in RCA: 51] [Impact Index Per Article: 10.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
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15
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Çelik M, Güzel M, Yildirim M. Effect of pH on protein extraction from sour cherry kernels and functional properties of resulting protein concentrate. Journal of Food Science and Technology 2019; 56:3023-3032. [PMID: 31205357 DOI: 10.1007/s13197-019-03785-8] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 03/26/2019] [Accepted: 04/12/2019] [Indexed: 10/26/2022]
Abstract
The aims of this research were to examine the effect of pH on extraction of proteins from sour cherry (Prunus cerasus L.) kernels, and to investigate the functional properties of the resulting protein concentrate. The optimum pH values for the protein extraction and isoelectric precipitation were determined as 10.0 and 4.5, respectively. The protein concentrate contained 4.03 ± 0.16% moisture, 3.31 ± 0.17% ash, 2.94 ± 0.36% carbohydrate, 1.93 ± 0.16% lipid, and 80.48 ± 2.38% protein. Water holding capacity, oil holding capacity and the least gelling concentration of the protein concentrate were 2.42 ± 0.09 g water/g, 1.73 ± 0.17 g oil/g and 8%, respectively. Results showed that emulsifying activity and stability indices, foaming capacity and stability of protein concentrate were 38.91 ± 2.50 m2/g, 37.49 ± 2.41 min, 35.00 ± 3.54% and 71.80 ± 7.25% (after 30 min), respectively. The functional and chemical properties of the protein concentrate indicate that it may find application as functional ingredient for various food products.
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Affiliation(s)
- Mehtap Çelik
- 1Department of Food Engineering, Faculty of Engineering, Hitit University, 19030 Çorum, Turkey
| | - Melih Güzel
- 2Department of Food Processing, Şiran Mustafa Beyaz Vocational School, Gümüşhane University, 29700 Gümüşhane, Turkey
| | - Metin Yildirim
- 3Department of Food Engineering, Faculty of Engineering, Niğde Ömer Halisdemir University, 51240 Niğde, Turkey
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Gonçalves S, Moreira E, Andrade PB, Valentão P, Romano A. Effect of in vitro gastrointestinal digestion on the total phenolic contents and antioxidant activity of wild Mediterranean edible plant extracts. Eur Food Res Technol 2018. [DOI: 10.1007/s00217-018-3197-y] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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17
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Yılmaz FM, Görgüç A, Karaaslan M, Vardin H, Ersus Bilek S, Uygun Ö, Bircan C. Sour Cherry By-products: Compositions, Functional Properties and Recovery Potentials - A Review. Crit Rev Food Sci Nutr 2018; 59:3549-3563. [PMID: 30040438 DOI: 10.1080/10408398.2018.1496901] [Citation(s) in RCA: 33] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
Abstract
Sour (tart) cherry is an industrial fruit where a considerable amount of by-products remain after processing. Sour cherry by-products consist of pomace (skin and flesh) and seeds (pit, stone) which remain after the fruit juice and IQF processes. Sour cherry pomace is characterized with a high content of phenolic compounds and the seed constitutes a high oil yield with beneficial effects on human health because of their antioxidant, antimicrobial, and anti-inflammatory properties. There has been a great interest in sour cherry by-products due to the increasing production rate of sour cherry worldwide and the increasing efforts on seeking bioactive compounds from natural sources as functional food. Thus, there have been a number of studies regarding the sour cherry pomace and sour cherry seed, especially in the last five years. The present review summarizes the chemical, biological, functional, and technological properties of the sour cherry pomace and sour cherry seed with their current and potential applications.
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Affiliation(s)
- Fatih Mehmet Yılmaz
- Adnan Menderes University, Food Engineering Department, Efeler, Aydın, Turkey
| | - Ahmet Görgüç
- Adnan Menderes University, Food Engineering Department, Efeler, Aydın, Turkey
| | - Mehmet Karaaslan
- Harran University, Food Engineering Department, Haliliye, Şanlıurfa, Turkey
| | - Hasan Vardin
- Harran University, Food Engineering Department, Haliliye, Şanlıurfa, Turkey
| | - Seda Ersus Bilek
- Ege University, Food Engineering Department, Bornova, İzmir, Turkey
| | - Özge Uygun
- Adnan Menderes University, Food Engineering Department, Efeler, Aydın, Turkey
| | - Cavit Bircan
- Adnan Menderes University, Food Engineering Department, Efeler, Aydın, Turkey
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Toktaş B, Bildik F, Özçelik B. Effect of fermentation on anthocyanin stability and in vitro bioaccessibility during shalgam (şalgam) beverage production. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:3066-3075. [PMID: 29194639 DOI: 10.1002/jsfa.8806] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/25/2017] [Revised: 11/03/2017] [Accepted: 11/27/2017] [Indexed: 06/07/2023]
Abstract
BACKGROUND Shalgam is a traditional lactic acid fermented beverage highly popular in southern Turkey. The main raw material, black carrot, contains a significant amount of anthocyanins. In this study, changes in polyphenols, including anthocyanins, related total antioxidant capacity (TAC), and in vitro bioaccessibility during shalgam fermentation and main raw material were evaluated. RESULTS Compared with the last 12 days of the fermentation, a higher increase in total phenolic content (TPC), anthocyanins content (AC), and TAC was observed in the first 12 days of the fermentation during shalgam production. Although black carrot exhibited the highest total flavonoid content (TFC), TPC, AC, and TAC values before bioaccessibility tests, the recovery of shalgam beverage was found to be mostly identical with black carrot results in terms of flavonoids, phenolics, and anthocyanins and antioxidant capacity after in vitro digestion. In vitro digestion significantly reduced the recovery of initial samples in terms of TFC, TPC, AC, and TAC analysis. The amount of beneficial compound in the early fermentation stage was significantly lower than with end product. Sixteen different phenolics were detected from shalgam beverage samples in high-performance liquid chromatography analysis. After performing bioaccessibility tests, only five phenolics were detected. As anthocyanins, only cyanidin content was identified. CONCLUSION The degradation of phenolics and anthocyanins was observed after bioaccessibility tests. © 2017 Society of Chemical Industry.
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Affiliation(s)
- Betül Toktaş
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Maslak, TR, Istanbul, Turkey
| | - Fatih Bildik
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Maslak, TR, Istanbul, Turkey
| | - Beraat Özçelik
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Maslak, TR, Istanbul, Turkey
- BIOACTIVE Research and Innovation Food Manufacture Industrial Trade Ltd., Teknokent, Sarıyer, Istanbul, Turkey
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Isik BS, Altay F, Capanoglu E. The uniaxial and coaxial encapsulations of sour cherry (Prunus cerasus L.) concentrate by electrospinning and their in vitro bioaccessibility. Food Chem 2018; 265:260-273. [PMID: 29884382 DOI: 10.1016/j.foodchem.2018.05.064] [Citation(s) in RCA: 40] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2017] [Revised: 05/11/2018] [Accepted: 05/14/2018] [Indexed: 01/27/2023]
Abstract
Sour cherry (Prunus cerasus L.) is rich in polyphenols which are known to be protective agents against several diseases. Polyphenols are highly sensitive against temperature, pH, oxygen, and light conditions, leading to low bioaccessibility. In this study, polyphenols of sour cherry concentrate (SCC) were encapsulated by uniaxial or coaxial electrospinning with gelatin or gelatin-lactalbumin. Results showed that phenolic acids had higher encapsulation efficiencies than anthocyanins. Encapsulation efficiencies were found as 89.7 and 91.3% in terms of phenolic acids and 70.3 and 77.8% in terms of flavonoids for the uniaxially electrospun samples with gelatin and gelatin-lactalbumin, respectively. The content of polyphenols in SCC decreased after intestinal tract whereas all electrospun samples showed improved bioaccessibility. According to in vitro digestion results, electrospinning encapsulation provided 8 times better protection of cyanidin-3-glucoside compared to the non-encapsulated SCC. Results showed that especially coaxial electrospinning encapsulation is an effective method for sour cherry polyphenols.
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Affiliation(s)
- Beyza Sukran Isik
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, 34469 Maslak, Istanbul, Turkey
| | - Filiz Altay
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, 34469 Maslak, Istanbul, Turkey.
| | - Esra Capanoglu
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, 34469 Maslak, Istanbul, Turkey
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Khalifa I, Zhu W, Li KK, Li CM. Polyphenols of mulberry fruits as multifaceted compounds: Compositions, metabolism, health benefits, and stability—A structural review. J Funct Foods 2018. [DOI: 10.1016/j.jff.2017.10.041] [Citation(s) in RCA: 39] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022] Open
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21
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Jiao X, Li B, Zhang Q, Gao N, Zhang X, Meng X. Effect of
in vitro
‐simulated gastrointestinal digestion on the stability and antioxidant activity of blueberry polyphenols and their cellular antioxidant activity towards HepG2 cells. Int J Food Sci Technol 2017. [DOI: 10.1111/ijfs.13516] [Citation(s) in RCA: 46] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Affiliation(s)
- Xinyao Jiao
- College of Food Science Shenyang Agricultural University Dongling Road 120 Shenhe District Shenyang China
| | - Bin Li
- College of Food Science Shenyang Agricultural University Dongling Road 120 Shenhe District Shenyang China
| | - Qi Zhang
- College of Food Science Shenyang Agricultural University Dongling Road 120 Shenhe District Shenyang China
| | - Ningxuan Gao
- College of Food Science Shenyang Agricultural University Dongling Road 120 Shenhe District Shenyang China
| | - Xiuyan Zhang
- College of Science Shenyang Agricultural University Dongling Road 120 Shenhe District Shenyang China
| | - Xianjun Meng
- College of Food Science Shenyang Agricultural University Dongling Road 120 Shenhe District Shenyang China
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22
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Phytochemicals and antioxidant activity degradation kinetics during thermal treatments of sour cherry extract. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.04.026] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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23
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Tomas M, Toydemir G, Boyacioglu D, Hall RD, Beekwilder J, Capanoglu E. Processing black mulberry into jam: effects on antioxidant potential and in vitro bioaccessibility. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2017; 97:3106-3113. [PMID: 27882564 DOI: 10.1002/jsfa.8152] [Citation(s) in RCA: 35] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/09/2016] [Revised: 10/24/2016] [Accepted: 11/18/2016] [Indexed: 05/21/2023]
Abstract
BACKGROUND Black mulberries (Morus nigra) were processed into jam on an industrialised scale, including the major steps of: selection of frozen black mulberries, adding glucose-fructose syrup and water, cooking, adding citric acid and apple pectin, removing seeds, and pasteurisation. Qualitative and quantitative determinations of antioxidants in black mulberry samples were performed using spectrophotometric methods, as well as HPLC- and LC-QTOF-MS-based measurements. These analyses included the determination of total polyphenolic content, % polymeric colour, total and individual anthocyanin contents, antioxidant capacity, and in vitro bioaccessibility in processing samples. RESULTS Jam processing led to a significant reduction in total phenolics (88%), total flavonoids (89%), anthocyanins (97%), and antioxidant capacity (88-93%) (P < 0.05). Individual anthocyanin contents, determined using HPLC analysis, also showed a significant decrease (∼99% loss). In contrast, % recovery of bioaccessible total phenolics, anthocyanins, and antioxidant capacity (ABTS assay) increased after jam processing (16%, 12%, and 37%, respectively). CONCLUSION Fruit processing resulted in losses of polyphenols, anthocyanins, and antioxidant capacity of black mulberry jam. Optimisation of food processing could help to protect the phenolic compounds in fruits which might be helpful for the food industry to minimise the antioxidant loss and improve the final product quality. © 2016 Society of Chemical Industry.
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Affiliation(s)
- Merve Tomas
- Faculty of Engineering and Natural Sciences, Food Engineering Department, Istanbul Sabahattin Zaim University, Halkalı, Istanbul, Turkey
| | - Gamze Toydemir
- Faculty of Engineering, Food Engineering Department, Okan University, Akfirat-Tuzla, Istanbul, Turkey
| | - Dilek Boyacioglu
- Faculty of Chemical and Metallurgical Engineering, Food Engineering Department, Istanbul Technical University, Maslak, Istanbul, Turkey
| | - Robert D Hall
- Wageningen University & Research, Wageningen Plant Research, Bioscience, Wageningen, The Netherlands
- Wageningen University, Laboratory of Plant Physiology, Wageningen, The Netherlands
| | - Jules Beekwilder
- Wageningen University & Research, Wageningen Plant Research, Bioscience, Wageningen, The Netherlands
| | - Esra Capanoglu
- Faculty of Chemical and Metallurgical Engineering, Food Engineering Department, Istanbul Technical University, Maslak, Istanbul, Turkey
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24
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Rtibi K, Selmi S, Grami D, Amri M, Eto B, El-Benna J, Sebai H, Marzouki L. Chemical constituents and pharmacological actions of carob pods and leaves (Ceratonia siliqua L.) on the gastrointestinal tract: A review. Biomed Pharmacother 2017; 93:522-528. [PMID: 28686965 DOI: 10.1016/j.biopha.2017.06.088] [Citation(s) in RCA: 54] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2017] [Revised: 06/14/2017] [Accepted: 06/23/2017] [Indexed: 12/18/2022] Open
Abstract
Carob tree, Ceratonia siliqua L., is a medicinal plant used in Tunisian traditional medicine for the treatment of the gastro-intestinal (GI) disorders. In this respect, a relatively large number of scientific publications on the carob tree have been published in recent years. Therefore, the present review was aimed to analyze the traditional uses, phytochemical constituents and pharmacological activities of Ceratonia siliqua on the GI tract. Indeed, previous investigations on the carob pods and leaves have revealed the presence of a number of compounds including high amounts of carbohydrates, dietary fibers, minerals, polyphenols, flavonoids and low amounts of protein and lipids. This plant possesses anti-inflammatory, antimicrobial, anti-diarrheique, antioxidant, anti-ulcer, anti-constipation and anti-absorptive of glucose activities in the gastrointestinal tract. Based on the chemical and pharmacological characteristics of C. siliqua, we concluded that this species has beneficial preventive and therapeutic properties, especially, in digestive tract.
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Affiliation(s)
- Kaïs Rtibi
- Laboratoire de Physiologie Fonctionnelle et Valorisation des Bioressources-Institut Supérieur de Biotechnologie de Béja, B.P. 382-9000, Béja, Tunisia; Laboratoire de Neurophysiologie Fonctionnelle et Pathologies, Département des Sciences Biologiques, Faculté des Sciences de Tunis, 2092 Tunis, Tunisia.
| | - Slimen Selmi
- Laboratoire de Physiologie Fonctionnelle et Valorisation des Bioressources-Institut Supérieur de Biotechnologie de Béja, B.P. 382-9000, Béja, Tunisia
| | - Dhekra Grami
- Laboratoire de Physiologie Fonctionnelle et Valorisation des Bioressources-Institut Supérieur de Biotechnologie de Béja, B.P. 382-9000, Béja, Tunisia
| | - Mohamed Amri
- Laboratoire de Neurophysiologie Fonctionnelle et Pathologies, Département des Sciences Biologiques, Faculté des Sciences de Tunis, 2092 Tunis, Tunisia
| | - Bruno Eto
- TransCell-Lab, Faculty of Medicine X. Bichat, 75018 Paris, France
| | - Jamel El-Benna
- INSERM U1149 Biomedical Research Centre, Faculty of Medicine X. Bichat, 75018 Paris, France
| | - Hichem Sebai
- Laboratoire de Physiologie Fonctionnelle et Valorisation des Bioressources-Institut Supérieur de Biotechnologie de Béja, B.P. 382-9000, Béja, Tunisia
| | - Lamjed Marzouki
- Laboratoire de Physiologie Fonctionnelle et Valorisation des Bioressources-Institut Supérieur de Biotechnologie de Béja, B.P. 382-9000, Béja, Tunisia; Laboratoire de Neurophysiologie Fonctionnelle et Pathologies, Département des Sciences Biologiques, Faculté des Sciences de Tunis, 2092 Tunis, Tunisia
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Hoffmann JF, Zandoná GP, Dos Santos PS, Dallmann CM, Madruga FB, Rombaldi CV, Chaves FC. Stability of bioactive compounds in butiá (Butia odorata) fruit pulp and nectar. Food Chem 2017; 237:638-644. [PMID: 28764046 DOI: 10.1016/j.foodchem.2017.05.154] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/14/2017] [Revised: 05/03/2017] [Accepted: 05/30/2017] [Indexed: 01/24/2023]
Abstract
Butia odorata is a palm tree native to southern Brazil whose fruit (known as butiá) and leaves are used to make many food products and crafts. Butiá contain several biologically active compounds with potential health benefits. However, processing conditions can alter quality attributes including bioactive compound content. This study evaluated the stability of bioactive compounds in butiá pulp upon pasteurization, during 12months of frozen storage, and in butiá nectar after a 3-month storage period. Pulp pasteurization resulted in a reduction in phenolic, flavonoid, carotenoid, and ascorbic acid contents. After a 12-month frozen storage period, flavonoid, phenolic, and ascorbic acid contents decreased while carotenoid content remained unaltered. Carotenoid, ascorbic acid, and phenolic contents were unaffected by the 3-month storage of butiá nectar; however, flavonoid content and antioxidant potential were reduced. Despite bioactive compound degradation upon heat treatment and storage, butiá nectar remained rich in phenolics, especially (-)-epicatechin, rutin, and (+)-catechin.
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Affiliation(s)
- Jessica Fernanda Hoffmann
- Programa de Pós-graduação em Ciência e Tecnologia de Alimentos, Departamento de Ciência e Tecnologia Agroindustrial, Faculdade de Agronomia Eliseu Maciel, Universidade Federal de Pelotas, Caixa Postal 354, CEP 96010-900 Pelotas, RS, Brazil
| | - Giovana Paula Zandoná
- Programa de Pós-graduação em Ciência e Tecnologia de Alimentos, Departamento de Ciência e Tecnologia Agroindustrial, Faculdade de Agronomia Eliseu Maciel, Universidade Federal de Pelotas, Caixa Postal 354, CEP 96010-900 Pelotas, RS, Brazil
| | - Priscila Silveira Dos Santos
- Programa de Pós-graduação em Ciência e Tecnologia de Alimentos, Departamento de Ciência e Tecnologia Agroindustrial, Faculdade de Agronomia Eliseu Maciel, Universidade Federal de Pelotas, Caixa Postal 354, CEP 96010-900 Pelotas, RS, Brazil
| | - Camila Müller Dallmann
- Programa de Pós-graduação em Ciência e Tecnologia de Alimentos, Departamento de Ciência e Tecnologia Agroindustrial, Faculdade de Agronomia Eliseu Maciel, Universidade Federal de Pelotas, Caixa Postal 354, CEP 96010-900 Pelotas, RS, Brazil
| | - Francine Bonemann Madruga
- Programa de Pós-graduação em Ciência e Tecnologia de Alimentos, Departamento de Ciência e Tecnologia Agroindustrial, Faculdade de Agronomia Eliseu Maciel, Universidade Federal de Pelotas, Caixa Postal 354, CEP 96010-900 Pelotas, RS, Brazil
| | - Cesar Valmor Rombaldi
- Programa de Pós-graduação em Ciência e Tecnologia de Alimentos, Departamento de Ciência e Tecnologia Agroindustrial, Faculdade de Agronomia Eliseu Maciel, Universidade Federal de Pelotas, Caixa Postal 354, CEP 96010-900 Pelotas, RS, Brazil
| | - Fábio Clasen Chaves
- Programa de Pós-graduação em Ciência e Tecnologia de Alimentos, Departamento de Ciência e Tecnologia Agroindustrial, Faculdade de Agronomia Eliseu Maciel, Universidade Federal de Pelotas, Caixa Postal 354, CEP 96010-900 Pelotas, RS, Brazil.
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26
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Hernández-Arriaga AM, Dave Oomah B, Campos-Vega R. Microbiota source impact in vitro metabolite colonic production and anti-proliferative effect of spent coffee grounds on human colon cancer cells (HT-29). Food Res Int 2017; 97:191-198. [PMID: 28578041 DOI: 10.1016/j.foodres.2017.04.004] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2017] [Revised: 04/03/2017] [Accepted: 04/05/2017] [Indexed: 12/31/2022]
Abstract
Human gut flora-mediated non-digestible fraction of spent coffee grounds (hgf-NDSCG) was evaluated for its chemopreventive effect and molecular mechanisms involved on human colon adenocarcinoma HT-29 cell survival using two different microbiota source [lean (L) and overweight (OW)]. The source of human gut flora (hgf) (L or OW) affected the pH of hgf-NDSCG only minimally, but linearly reduced those of hgf-inulin. The variability between lean and overweight microbiota was characterized by the metabolism and/or bioaccessibility of different phenolic metabolites, their intermediate and end products as well as by variable time courses. Apoptosis of colon cancer HT-29 cells depended on the microbiota source with the lean microbiota expressing a low lethal concentration 50 (LC50/L-hgf-NDSCG=13.5%). We demonstrate that NDSCG and its colonic metabolite from lean microbiota induced HT-29 cell apoptosis by reducing catalase and 8-iso-prostaglandin F2α as biomarkers of in vivo oxidative stress as the primary mechanism underlying its overall chemoprotection against colon cancer.
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Affiliation(s)
- Angélica María Hernández-Arriaga
- Programa de Posgrado en Alimentos del Centro de la República (PROPAC), Research and Graduate Studies in Food Science, School of Chemistry, Universidad Autónoma de Querétaro, 76010 Santiago de Querétaro, Qro, Mexico.
| | - B Dave Oomah
- Retired, formerly with the National Bioproducts and Bioprocesses Program, Pacific Agri-Food Research Centre, Agriculture and Agri-Food Canada, Summerland, BC V0H 1Z0, Canada.
| | - Rocio Campos-Vega
- Programa de Posgrado en Alimentos del Centro de la República (PROPAC), Research and Graduate Studies in Food Science, School of Chemistry, Universidad Autónoma de Querétaro, 76010 Santiago de Querétaro, Qro, Mexico.
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27
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García-Gutiérrez N, Maldonado-Celis ME, Rojas-López M, Loarca-Piña GF, Campos-Vega R. The fermented non-digestible fraction of spent coffee grounds induces apoptosis in human colon cancer cells (SW480). J Funct Foods 2017. [DOI: 10.1016/j.jff.2017.01.014] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023] Open
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28
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Ersus Bilek S, Yılmaz FM, Özkan G. The effects of industrial production on black carrot concentrate quality and encapsulation of anthocyanins in whey protein hydrogels. FOOD AND BIOPRODUCTS PROCESSING 2017. [DOI: 10.1016/j.fbp.2016.12.001] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
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Bakir S, Toydemir G, Boyacioglu D, Beekwilder J, Capanoglu E. Fruit Antioxidants during Vinegar Processing: Changes in Content and in Vitro Bio-Accessibility. Int J Mol Sci 2016; 17:ijms17101658. [PMID: 27690020 PMCID: PMC5085691 DOI: 10.3390/ijms17101658] [Citation(s) in RCA: 32] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/19/2016] [Revised: 09/19/2016] [Accepted: 09/21/2016] [Indexed: 11/23/2022] Open
Abstract
Background: Vinegars based on fruit juices could conserve part of the health-associated compounds present in the fruits. However, in general very limited knowledge exists on the consequences of vinegar-making on different antioxidant compounds from fruit. In this study vinegars derived from apple and grape are studied. Methods: A number of steps, starting from the fermentation of the fruit juices to the formation of the final vinegars, were studied from an industrial vinegar process. The effect of each of the vinegar processing steps on content of antioxidants, phenolic compounds and flavonoids was studied, by spectroscopic methods and by high-performance liquid chromatography (HPLC). Results: The major observation was that spectrophotometric methods indicate a strong loss of antioxidant phenolic compounds during the transition from fruit wine to fruit vinegar. A targeted HPLC analysis indicates that metabolites such as gallic acid are lost in later stages of the vinegar process. Conclusion: The major conclusion of this work is that major changes occur in phenolic compounds during vinegar making. An untargeted metabolite analysis should be used to reveal these changes in more detail. In addition, the effect of vinegar processing on bio-accessibility of phenolic compounds was investigated by mimicking the digestive tract in an in vitro set up. This study is meant to provide insight into the potential of vinegar as a source of health-related compounds from fruit.
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Affiliation(s)
- Sena Bakir
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Maslak, 34469 Istanbul, Turkey.
- Department of Food Engineering, Faculty of Engineering, Recep Tayyip Erdogan University, Merkez, 53100 Rize, Turkey.
| | - Gamze Toydemir
- Department of Food Engineering, Faculty of Engineering and Architecture, Okan University, Akfirat-Tuzla, 34959 Istanbul, Turkey.
| | - Dilek Boyacioglu
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Maslak, 34469 Istanbul, Turkey.
| | - Jules Beekwilder
- Plant Research International, Wageningen UR, 6700 AA Wageningen, The Netherlands.
| | - Esra Capanoglu
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Maslak, 34469 Istanbul, Turkey.
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Apak R, Özyürek M, Güçlü K, Çapanoğlu E. Antioxidant Activity/Capacity Measurement. 3. Reactive Oxygen and Nitrogen Species (ROS/RNS) Scavenging Assays, Oxidative Stress Biomarkers, and Chromatographic/Chemometric Assays. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2016; 64:1046-1070. [PMID: 26689748 DOI: 10.1021/acs.jafc.5b04744] [Citation(s) in RCA: 64] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/05/2023]
Abstract
There are many studies in which the antioxidant potential of different foods have been analyzed. However, there are still conflicting results and lack of information as a result of unstandardized assay techniques and differences between the principles of the methods applied. The measurement of antioxidant activity, especially in the case of mixtures, multifunctional or complex multiphase systems, cannot be evaluated satisfactorily using a simple antioxidant test due to the many variables influencing the results. In the literature, there are many antioxidant assays that are used to measure the total antioxidant activity/capacity of food materials. In this review, reactive oxygen and nitrogen species (ROS/RNS) scavenging assays are evaluated with respect to their mechanism, advantages, disadvantages, and potential use in food systems. On the other hand, in vivo antioxidant activity (AOA) assays including oxidative stress biomarkers and cellular-based assays are covered within the scope of this review. Finally, chromatographic and chemometric assays are reviewed, focusing on their benefits especially with respect to their time saving, cost-effective, and sensitive nature.
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Affiliation(s)
- Reşat Apak
- Department of Chemistry, Faculty of Engineering, Istanbul University , Avcilar, 34320 Istanbul, Turkey
| | - Mustafa Özyürek
- Department of Chemistry, Faculty of Engineering, Istanbul University , Avcilar, 34320 Istanbul, Turkey
| | - Kubilay Güçlü
- Department of Chemistry, Faculty of Engineering, Istanbul University , Avcilar, 34320 Istanbul, Turkey
| | - Esra Çapanoğlu
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University , Maslak, 34469 Istanbul, Turkey
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Gullon B, Pintado ME, Fernández-López J, Pérez-Álvarez JA, Viuda-Martos M. In vitro gastrointestinal digestion of pomegranate peel (Punica granatum) flour obtained from co-products: Changes in the antioxidant potential and bioactive compounds stability. J Funct Foods 2015. [DOI: 10.1016/j.jff.2015.09.056] [Citation(s) in RCA: 71] [Impact Index Per Article: 7.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022] Open
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32
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Kamiloglu S, Pasli AA, Ozcelik B, Van Camp J, Capanoglu E. Influence of different processing and storage conditions on in vitro bioaccessibility of polyphenols in black carrot jams and marmalades. Food Chem 2015; 186:74-82. [DOI: 10.1016/j.foodchem.2014.12.046] [Citation(s) in RCA: 59] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/25/2014] [Revised: 11/26/2014] [Accepted: 12/06/2014] [Indexed: 01/15/2023]
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Kamiloglu S, Pasli AA, Ozcelik B, Van Camp J, Capanoglu E. Colour retention, anthocyanin stability and antioxidant capacity in black carrot (Daucus carota) jams and marmalades: Effect of processing, storage conditions and in vitro gastrointestinal digestion. J Funct Foods 2015. [DOI: 10.1016/j.jff.2014.12.021] [Citation(s) in RCA: 63] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023] Open
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34
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Effect of cultivar and variety on phenolic compounds and antioxidant activity of cherry wine. Food Chem 2015; 186:69-73. [PMID: 25976793 DOI: 10.1016/j.foodchem.2015.01.050] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2014] [Revised: 01/02/2015] [Accepted: 01/07/2015] [Indexed: 11/21/2022]
Abstract
To compare the influence of cultivar and variety on the phenolic compounds and antioxidant activity (AA) of cherry wines, total phenolic (TP), total flavonoid (TF), total anthocyanin (TA), total tannin (TT), five individual phenolic acids, and AA were determined. An ultra-performance liquid chromatography tandem mass spectrometry (HPLC-DAD/ESI-MS) method was developed for the determination of gallic acid (GAE), p-hydroxybenzoic acid (PHB), chlorogenic acid (CHL), vanillic acid (VAN), and caffeic acid (CAF). A principal component analysis (PCA) and a cluster analysis (CA) were used to analyze differences related to cultivar and variety. The TP, TF, TA, TT, and AA of samples sourced from the Shandong province of China were higher than those from the Jiangsu province. The PCA and CA results showed that phenolic compounds in cherry wines were closely related to cultivar and variety and that cultivar had more influence on the phenolic compounds of cherry wines than variety.
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The effects of juice processing on black mulberry antioxidants. Food Chem 2014; 186:277-84. [PMID: 25976822 DOI: 10.1016/j.foodchem.2014.11.151] [Citation(s) in RCA: 49] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/25/2014] [Revised: 11/25/2014] [Accepted: 11/27/2014] [Indexed: 11/21/2022]
Abstract
Black mulberry fruit is processed to juice at significant scale in Turkey. The effect of industrial-scale juice production on black mulberry antioxidants was evaluated using samples collected from the main steps of processing; including the selection of fruits, washing, mechanical milling, mashing, cold pressing, pasteurization, and filling-packing. Two major anthocyanins (cyanidin-3-glucoside and cyanidin-3-rutinoside), two phenolic acids (3- and caffeoylquinic acid) and 3 flavonols (rutin, quercetin-3-glucoside, and quercetin-malonyl-glucoside) were identified using LC-QTOF-MS and were quantified using HPLC. Approximately, 60-70% of the fruit anthocyanins were retained in the final juice, which also contained high levels of caffeoylquinic acids, relative to the fruit. Mashing and pressing were the steps which were effective for the recovery of fruit polyphenolics into the juice fraction. Moreover, an in vitro gastrointestinal digestion model, applied to determine the effect of processing on the bioavailability of mulberry antioxidants, indicated a higher anthocyanin bioavailability for the fruit matrix than for the juice matrix.
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Kamiloglu S, Demirci M, Selen S, Toydemir G, Boyacioglu D, Capanoglu E. Home processing of tomatoes (Solanum lycopersicum): effects on in vitro bioaccessibility of total lycopene, phenolics, flavonoids, and antioxidant capacity. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2014; 94:2225-2233. [PMID: 24375495 DOI: 10.1002/jsfa.6546] [Citation(s) in RCA: 52] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/10/2013] [Revised: 11/21/2013] [Accepted: 12/20/2013] [Indexed: 06/03/2023]
Abstract
BACKGROUND In order to investigate the effect of home processing on the bioaccessibility of health-related constituents of tomatoes, total lycopene, phenolics, flavonoids and antioxidant capacity were determined from seven different tomato products using an in vitro gastrointestinal digestion model. Additionally, the changes in the contents of the major tomato phenolics were determined and compared for these different tomato products using HPLC. RESULTS The results revealed that paste processing and drying significantly increased the bioaccessible total lycopene content (2.2- and 3.8-fold, respectively), total phenolic content (2.3- and 2.0-fold, respectively), total flavonoid content (9.0- and 2.5-fold, respectively) and total antioxidant capacity (6.3- and 8.0-fold for the DPPH assay, 26- and 33-fold for the CUPRAC assay, respectively) (P < 0.05) compared to fresh tomatoes. HPLC analysis revealed significantly lower (P < 0.05) rutin content in puree and juice. The loss of naringenin chalcone in some tomato products, as well as its conversion into naringenin in heat-treated products was observed. CONCLUSION The current study provided valuable insights into the changes in the content and bioaccessibility of tomato antioxidants as a result of home processing.
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Affiliation(s)
- Senem Kamiloglu
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, 34469, Maslak, Istanbul, Turkey
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Helal A, Tagliazucchi D, Verzelloni E, Conte A. Bioaccessibility of polyphenols and cinnamaldehyde in cinnamon beverages subjected to in vitro gastro-pancreatic digestion. J Funct Foods 2014. [DOI: 10.1016/j.jff.2014.01.005] [Citation(s) in RCA: 68] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023] Open
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38
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Kamiloglu S, Capanoglu E. In vitrogastrointestinal digestion of polyphenols from different molasses (pekmez) and leather (pestil) varieties. Int J Food Sci Technol 2013. [DOI: 10.1111/ijfs.12396] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Affiliation(s)
- Senem Kamiloglu
- Department of Food Engineering; Faculty of Chemical and Metallurgical Engineering; Istanbul Technical University; 34469 Maslak Istanbul Turkey
| | - Esra Capanoglu
- Department of Food Engineering; Faculty of Chemical and Metallurgical Engineering; Istanbul Technical University; 34469 Maslak Istanbul Turkey
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