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Gomez-Molina M, Albaladejo-Marico L, Yepes-Molina L, Nicolas-Espinosa J, Navarro-León E, Garcia-Ibañez P, Carvajal M. Exploring Phenolic Compounds in Crop By-Products for Cosmetic Efficacy. Int J Mol Sci 2024; 25:5884. [PMID: 38892070 PMCID: PMC11172794 DOI: 10.3390/ijms25115884] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/16/2024] [Revised: 05/14/2024] [Accepted: 05/23/2024] [Indexed: 06/21/2024] Open
Abstract
Phenolic compounds represent a group of secondary metabolites that serve essential functions in plants. Beyond their positive impact on plants, these phenolic metabolites, often referred to as polyphenols, possess a range of biological properties that can promote skin health. Scientific research indicates that topically using phenolics derived from plants can be advantageous, but their activity and stability highly depend on storage of the source material and the extraction method. These compounds have the ability to relieve symptoms and hinder the progression of different skin diseases. Because they come from natural sources and have minimal toxicity, phenolic compounds show potential in addressing the causes and effects of skin aging, skin diseases, and various types of skin damage, such as wounds and burns. Hence, this review provides extensive information on the particular crops from which by-product phenolic compounds can be sourced, also emphasizing the need to conduct research according to proper plant material storage practices and the choice of the best extracting method, along with an examination of their specific functions and the mechanisms by which they act to protect skin.
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Affiliation(s)
- Maria Gomez-Molina
- Aquaporins Group, Centro de Edafologia y Biologia Aplicada del Segura (CEBAS-CSIC), Campus Universitario de Espinardo—25, E-30100 Murcia, Spain; (M.G.-M.); (L.A.-M.); (L.Y.-M.); (J.N.-E.); (P.G.-I.)
| | - Lorena Albaladejo-Marico
- Aquaporins Group, Centro de Edafologia y Biologia Aplicada del Segura (CEBAS-CSIC), Campus Universitario de Espinardo—25, E-30100 Murcia, Spain; (M.G.-M.); (L.A.-M.); (L.Y.-M.); (J.N.-E.); (P.G.-I.)
| | - Lucia Yepes-Molina
- Aquaporins Group, Centro de Edafologia y Biologia Aplicada del Segura (CEBAS-CSIC), Campus Universitario de Espinardo—25, E-30100 Murcia, Spain; (M.G.-M.); (L.A.-M.); (L.Y.-M.); (J.N.-E.); (P.G.-I.)
| | - Juan Nicolas-Espinosa
- Aquaporins Group, Centro de Edafologia y Biologia Aplicada del Segura (CEBAS-CSIC), Campus Universitario de Espinardo—25, E-30100 Murcia, Spain; (M.G.-M.); (L.A.-M.); (L.Y.-M.); (J.N.-E.); (P.G.-I.)
| | - Eloy Navarro-León
- Department of Plant Physiology, Faculty of Sciences, University of Granada, E-18071 Granada, Spain;
| | - Paula Garcia-Ibañez
- Aquaporins Group, Centro de Edafologia y Biologia Aplicada del Segura (CEBAS-CSIC), Campus Universitario de Espinardo—25, E-30100 Murcia, Spain; (M.G.-M.); (L.A.-M.); (L.Y.-M.); (J.N.-E.); (P.G.-I.)
| | - Micaela Carvajal
- Aquaporins Group, Centro de Edafologia y Biologia Aplicada del Segura (CEBAS-CSIC), Campus Universitario de Espinardo—25, E-30100 Murcia, Spain; (M.G.-M.); (L.A.-M.); (L.Y.-M.); (J.N.-E.); (P.G.-I.)
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Colombo R, Moretto G, Pellicorio V, Papetti A. Globe Artichoke ( Cynara scolymus L.) By-Products in Food Applications: Functional and Biological Properties. Foods 2024; 13:1427. [PMID: 38790727 PMCID: PMC11119529 DOI: 10.3390/foods13101427] [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: 04/10/2024] [Revised: 04/27/2024] [Accepted: 05/02/2024] [Indexed: 05/26/2024] Open
Abstract
Globe artichoke (Cynara cardunculus var. scolymus L.) is widely cultivated in the Mediterranean area and Italy is one of the largest producers. A great issue is represented by its high amount of by-product, mainly consisting of external bracts and stems, but also of residual leaves, stalks, roots, and seeds. Artichoke by-products are rich in nutrients (carbohydrates and proteins) and bioactive compounds (polyphenols and terpenes) and represent potential ingredients for foodstuffs, functional foods, and food supplements, due to their functional and biological properties. In fact, artichoke by-products' components exhibit many beneficial effects, such as dyspeptic, prebiotic, antioxidant, anti-inflammatory, antiglycative, antimicrobial, anticarcinogenic, and hypolipidemic properties. Therefore, they can be considered potential food ingredients useful in reducing the risk of developing metabolic and age-related disorders. This work summarizes the economic and environmental impact of the recovery and valorization of artichoke by-products, focusing on rheological, physical, and biological properties of the different components present in each by-product and their different food applications.
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Affiliation(s)
- Raffaella Colombo
- Department of Drug Sciences, University of Pavia, Viale Taramelli 12, 27100 Pavia, Italy; (R.C.); (G.M.); (V.P.)
| | - Giulia Moretto
- Department of Drug Sciences, University of Pavia, Viale Taramelli 12, 27100 Pavia, Italy; (R.C.); (G.M.); (V.P.)
| | - Vanessa Pellicorio
- Department of Drug Sciences, University of Pavia, Viale Taramelli 12, 27100 Pavia, Italy; (R.C.); (G.M.); (V.P.)
| | - Adele Papetti
- Department of Drug Sciences, University of Pavia, Viale Taramelli 12, 27100 Pavia, Italy; (R.C.); (G.M.); (V.P.)
- C.S.G.I., University of Pavia, Viale Taramelli 12, 27100 Pavia, Italy
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3
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Artichoke bracts as fat and wheat flour replacer in cake: optimization of reduced fat and reduced wheat flour cake formulation. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01599-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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4
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Bioactive Compounds from Cardoon as Health Promoters in Metabolic Disorders. Foods 2022; 11:foods11030336. [PMID: 35159487 PMCID: PMC8915173 DOI: 10.3390/foods11030336] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/26/2021] [Revised: 01/16/2022] [Accepted: 01/18/2022] [Indexed: 12/14/2022] Open
Abstract
Cardoon (Cynara cardunculus L.) is a Mediterranean plant and member of the Asteraceae family that includes three botanical taxa, the wild perennial cardoon (C. cardunculus L. var. sylvestris (Lamk) Fiori), globe artichoke (C. cardunculus L. var. scolymus L. Fiori), and domesticated cardoon (C. cardunculus L. var. altilis DC.). Cardoon has been widely used in the Mediterranean diet and folk medicine since ancient times. Today, cardoon is recognized as a plant with great industrial potential and is considered as a functional food, with important nutritional value, being an interesting source of bioactive compounds, such as phenolics, minerals, inulin, fiber, and sesquiterpene lactones. These bioactive compounds have been vastly described in the literature, exhibiting a wide range of beneficial effects, such as antimicrobial, anti-inflammatory, anticancer, antioxidant, lipid-lowering, cytotoxic, antidiabetic, antihemorrhoidal, cardiotonic, and choleretic activity. In this review, an overview of the cardoon nutritional and phytochemical composition, as well as its biological potential, is provided, highlighting the main therapeutic effects of the different parts of the cardoon plant on metabolic disorders, specifically associated with hepatoprotective, hypolipidemic, and antidiabetic activity.
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5
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Effect of Salvia (Salvia officinalis) on the oxidative stability of salmon hamburgers. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112867] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Huang Y, Ma R, Xu Y, Zhong K, Bu Q, Gao H. A Comparison of Lipid Contents in Different Types of Peanut Cultivars Using UPLC-Q-TOF-MS-Based Lipidomic Study. Foods 2021; 11:foods11010004. [PMID: 35010129 PMCID: PMC8750182 DOI: 10.3390/foods11010004] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/25/2021] [Revised: 12/13/2021] [Accepted: 12/19/2021] [Indexed: 01/03/2023] Open
Abstract
Peanuts are a rich dietary source of lipids, which are essential for human health. In this study, the lipid contents of 13 peanut cultivars were analyzed using UPLC-Q-TOF-MS and GC–MS. The OXITEST reactor was used to test their lipid oxidation stabilities. A total of 27 subclasses, 229 individual lipids were detected. The combined analysis of lipid and oxidation stability showed that lipid unsaturation was inversely correlated with oxidation stability. Moreover, lipid profiles differed significantly among the different peanut cultivars. A total of 11 lipid molecules (TG 18:2/18:2/18:2, TG 24:0/18:2/18:3, TG 20:5/14:1/18:2, TG 18:2/14:1/18:2, PE 17:0/18:2, BisMePA 18:2/18:2, PG 38:5, PMe 18:1/18:1, PC 18:1/18:1, MGDG 18:1/18:1, TG 10:0/10:1/18:1) might be employed as possible indicators to identify high oleic acid (OA) and non-high OA peanut cultivars, based on the PLS-DA result of lipid molecules with a VIP value greater than 2. This comprehensive analysis will help in the rational selection and application of peanut cultivars.
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Affiliation(s)
- Yuting Huang
- College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China; (Y.H.); (R.M.); (K.Z.)
| | - Rui Ma
- College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China; (Y.H.); (R.M.); (K.Z.)
| | - Yongju Xu
- Industrial Crops Research Institute Sichuan Academy of Agricultural Sciences, Chengdu 610300, China;
| | - Kai Zhong
- College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China; (Y.H.); (R.M.); (K.Z.)
| | - Qian Bu
- West China School of Public Health, Sichuan University, Chengdu 610065, China;
| | - Hong Gao
- College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China; (Y.H.); (R.M.); (K.Z.)
- Correspondence:
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Órbenes G, Rodríguez-Seoane P, Torres MD, Chamy R, Zúñiga ME, Domínguez H. Valorization of Artichoke Industrial By-Products Using Green Extraction Technologies: Formulation of Hydrogels in Combination with Paulownia Extracts. Molecules 2021; 26:4386. [PMID: 34299659 PMCID: PMC8306175 DOI: 10.3390/molecules26144386] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2021] [Revised: 07/15/2021] [Accepted: 07/17/2021] [Indexed: 11/17/2022] Open
Abstract
The integral valorization of artichoke bracts generated during industrial canning of artichoke was assessed. The extraction of bioactive compounds was addressed with pressurized hot water under subcritical conditions. The performance of this stage on the extraction of phenolics with antioxidant properties and the saccharidic fraction using conventional and microwave heating was compared. The microwave assisted process was more efficient than the conventional one regarding extraction yields of total solubles, and glucose and fructose oligomers and phenolics, because lower operational temperatures and shorter times were needed. Degradation of fructose oligomers was observed at temperatures higher than 160 °C, whereas the maximal phenolic content occurred at 220 °C. Both the extracts and the residual solids, obtained at conditions leading to maximum phenolics yields, were evaluated for the production of starch-based hydrogels, supplemented with Paulownia leaves' aqueous extracts.
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Affiliation(s)
- Gabriela Órbenes
- Escuela de Ingeniería Bioquímica, Pontificia Universidad Católica de Valparaíso, Avenida Brasil 2085, Valparaíso 2340950, Chile; (G.Ó.); (R.C.)
- Centro Regional de Estudios en Alimentos Saludables, CREAS, Av. Universidad 330, Curauma, Valparaíso 2340950, Chile;
| | - Paula Rodríguez-Seoane
- Departamento de Enxeñería Quimica, Universidade de Vigo (Campus Ourense), Edificio Politécnico, As Lagoas, 32004 Ourense, Spain; (M.D.T.); (H.D.)
| | - María Dolores Torres
- Departamento de Enxeñería Quimica, Universidade de Vigo (Campus Ourense), Edificio Politécnico, As Lagoas, 32004 Ourense, Spain; (M.D.T.); (H.D.)
| | - Rolando Chamy
- Escuela de Ingeniería Bioquímica, Pontificia Universidad Católica de Valparaíso, Avenida Brasil 2085, Valparaíso 2340950, Chile; (G.Ó.); (R.C.)
| | - María Elvira Zúñiga
- Centro Regional de Estudios en Alimentos Saludables, CREAS, Av. Universidad 330, Curauma, Valparaíso 2340950, Chile;
| | - Herminia Domínguez
- Departamento de Enxeñería Quimica, Universidade de Vigo (Campus Ourense), Edificio Politécnico, As Lagoas, 32004 Ourense, Spain; (M.D.T.); (H.D.)
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Zayed A, Farag MA. Valorization, extraction optimization and technology advancements of artichoke biowastes: Food and non-food applications. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109883] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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9
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In vitro antimicrobial, antioxidant and anticancer activities of globe artichoke (Cynara cardunculus var. scolymus L.) bracts and receptacles ethanolic extract. BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY 2020. [DOI: 10.1016/j.bcab.2020.101774] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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10
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Valorization of Globe Artichoke (Cynara scolymus) Agro-Industrial Discards, Obtaining an Extract with a Selective Effect on Viability of Cancer Cell Lines. Processes (Basel) 2020. [DOI: 10.3390/pr8060715] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023] Open
Abstract
Globe artichoke (Cynara scolymus L.) is considered one of the most significant sources of phenolic antioxidants in nature. However, more than 60% of its total volume is discarded for consumption purposes, making available an abundant, inexpensive and profitable source of natural antioxidants in the discarded fractions. Polyphenolic antioxidants from a South American variety of artichoke agro-industrial discards (external bracts and stems) were obtained by mild extraction processes. Best results were achieved at 40 °C, 75% of ethanol and 10 min of reaction, obtaining 2.16 g gallic acid equivalent (GAE)/100 g of total phenolic compounds (TPC) and 55,472.34 µmol Trolox equivalent (TE)/100 g of antioxidant capacity (oxygen radical absorbance capacity (ORAC)). High-performance liquid chromatography (HPLC) analyses determined that caffeoylquinic acids comprise up to 85% of the total polyphenolic content, and only around 5% are flavonoids. Inulin content in the artichokes residues was recovered (48.4% dry weight (dw)), resulting in an extract with 28% of inulin in addition to the aforementioned antioxidant capacity. The artichoke discard extract in a concentration of 500 mg/L produced a strong decrease in Caco-2 and MCF-7 cancer cell lines viability, whereas healthy fibroblasts maintained their viability when the extract was concentrated at 1500 mg/L. These results suggest that the artichoke extract presents a good anti-proliferative potential effect on Caco-2 and MCF-7 cells.
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11
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Cynara cardunculus L.: Outgoing and potential trends of phytochemical, industrial, nutritive and medicinal merits. J Funct Foods 2020. [DOI: 10.1016/j.jff.2020.103937] [Citation(s) in RCA: 32] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023] Open
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12
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Mohafrash SMM, Mossa ATH. Herbal syrup from chicory and artichoke leaves ameliorate liver damage induced by deltamethrin in weanling male rats. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2020; 27:7672-7682. [PMID: 31889279 DOI: 10.1007/s11356-019-07434-7] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/21/2019] [Accepted: 12/17/2019] [Indexed: 06/10/2023]
Abstract
Pyrethroid insecticides are extensively used for control insects in both public health and agriculture sectors. Despite the important role of these insecticides, it caused adverse toxic effects on human, especially at the weanling stage. In this work, the antioxidant activity of chicory and artichoke leaves extracts, and phenolic flavonoid contents were studied. In addition, herbal syrup formulation and hepatoprotective effect against oxidative stress, lipid peroxidation, and liver damage induced by deltamethrin in weanling male rats were investigated. Both extracts have high phenolic, flavonoid contents, and antioxidant activity. Deltamethrin reduced body and liver weights of weanling rats. It induced oxidative stress, lipid peroxidation, and altered liver function enzymes. It caused a histopathological alteration in liver tissue. Supplementation of herbal syrup improved the above changes via increase body weights, antioxidant enzymes, and decrease lipid peroxidation, and enhanced histopathological profile. It can be concluded that herbal syrup of chicory and artichoke leaves extracts can ameliorate liver damage induced by deltamethrin. Herbal syrup from agriculture wastes of chicory and artichoke leaves is considered an easy, economical, and useful formulation for protecting agriculture workers against the adverse effects induced by pyrethroid insecticides especially in poor rural in developing countries where pyrethroid insecticides are applied for control vector-borne diseases and insects in agriculture.
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Affiliation(s)
- Samia Mostafa Mohamed Mohafrash
- Pesticide Chemistry Department, National Research Centre (NRC), 33 El Bohouth Street (former El Tahrir St., P.O. 12622, Dokki, Giza, Egypt
| | - Abdel-Tawab Halim Mossa
- Pesticide Chemistry Department, National Research Centre (NRC), 33 El Bohouth Street (former El Tahrir St., P.O. 12622, Dokki, Giza, Egypt.
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Mena-García A, Rodríguez-Sánchez S, Ruiz-Matute AI, Sanz ML. Exploitation of artichoke byproducts to obtain bioactive extracts enriched in inositols and caffeoylquinic acids by Microwave Assisted Extraction. J Chromatogr A 2019; 1613:460703. [PMID: 31753483 DOI: 10.1016/j.chroma.2019.460703] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/17/2019] [Revised: 11/08/2019] [Accepted: 11/10/2019] [Indexed: 10/25/2022]
Abstract
Byproducts from artichoke represent the majority of the mass collected from the plant and constitute an interesting source of bioactive compounds such as inositols and caffeoylquinic acids. In this work, a microwave assisted extraction (MAE) methodology was developed for the simultaneous extraction of these compounds from artichoke stalks, leaves, receptacles and external bracts. Optimal MAE conditions to maximize the extraction of these bioactives and the antioxidant activity were 97 °C, 3 min, ethanol:water (50:50, v/v). Moreover, a GC-MS methodology was also developed for the simultaneous determination of these compounds in a single run; optimal derivatization conditions were achieved using hexamethyldisilazane and N,O-bis(trimethylsilyl)trifluoroacetamide with 1% trimethylchlorosilane. Artichoke receptacle extracts were the richest in caffeoylquinic acids (28-35 mg g-1 dry sample), followed by the bracts (9-18 mg g-1 dry sample), while those from leaves showed the highest concentrations of inositols (up to 15 mg g-1 dry sample). Receptacle extracts also had the highest antioxidant activity (123 mg TE g-1 dry sample) and the greatest concentration of total phenolic compounds (47 mg GAE g-1 dry sample). Therefore, the developed methodology could be considered as a valuable procedure to obtain and characterize bioactive ingredients with industrial interest from artichoke byproducts, opening new routes of revalorization of artichoke agro-industrial residues.
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Affiliation(s)
- A Mena-García
- Instituto de Química Orgánica General (CSIC) Juan de la Cierva, 3, 28006 Madrid, Spain
| | - S Rodríguez-Sánchez
- Instituto de Química Orgánica General (CSIC) Juan de la Cierva, 3, 28006 Madrid, Spain
| | - A I Ruiz-Matute
- Instituto de Química Orgánica General (CSIC) Juan de la Cierva, 3, 28006 Madrid, Spain.
| | - M L Sanz
- Instituto de Química Orgánica General (CSIC) Juan de la Cierva, 3, 28006 Madrid, Spain
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14
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Katsouli M, Polychniatou V, Tzia C. Influence of surface-active phenolic acids and aqueous phase ratio on w/o nano-emulsions properties; model fitting and prediction of nano-emulsions oxidation stability. J FOOD ENG 2017. [DOI: 10.1016/j.jfoodeng.2017.06.017] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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15
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Agregán R, Munekata PE, Domínguez R, Carballo J, Franco D, Lorenzo JM. Proximate composition, phenolic content and in vitro antioxidant activity of aqueous extracts of the seaweeds Ascophyllum nodosum, Bifurcaria bifurcata and Fucus vesiculosus. Effect of addition of the extracts on the oxidative stability of canola oil under accelerated storage conditions. Food Res Int 2017; 99:986-994. [PMID: 28865625 DOI: 10.1016/j.foodres.2016.11.009] [Citation(s) in RCA: 65] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2016] [Revised: 11/02/2016] [Accepted: 11/10/2016] [Indexed: 11/18/2022]
Abstract
Extracts from three macroalgae species (Ascophyllum nodosum (ANE), Bifurcaria bifurcata (BBE) and Fucus vesiculosus (FVE)) were tested for proximate composition (total solid, protein and total carbohydrate contents), total phenols content (TPC), and for their antioxidant activities in vitro in comparison to that of BHT compound by using four different assays (ABTS radical cation decolouration, DPPH free radical scavenging activity, ferric reducing antioxidant power (FRAP) and oxygen radical absorbance capacity (ORAC)). The inclusion of the extracts as oil stabilizers in canola oil in substitution of the synthetic antioxidant (BHT) was also evaluated by assessing lipid oxidation parameters (peroxide value (PV), p-anisidine value (AV), TBARS value, conjugated dienes (CD) and TOTOX index) under accelerated storage conditions (16days, 60°C). There was an inverse relationship between total solid content and total polyphenols content in the seaweed extracts. FVE showed an intermediate TPC (1.15g PGE/100g extract), but it presented the highest in vitro antioxidant activity when measured using the ABTS, DPPH and FRAP tests. BBE, that displayed the highest TPC (1.99g PGE/100g extract), only showed the highest in vitro antioxidant activity when measured using the ORAC test. ANE showed the lowest TPC and the lowest antioxidant activity in all the tests performed. The seaweed extracts added in a 500ppm concentration significantly reduced the oxidation during canola oil storage at 60°C, being this antioxidant effect significantly higher than that of BHT added at 50ppm. Results indicate that seaweed extracts can effectively inhibit the oxidation of canola oil and they can be a healthier alternative to the synthetic antioxidants in the oil industry.
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Affiliation(s)
- Rubén Agregán
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia No. 4, Parque Tecnológico de Galicia, San Cibrán das Viñas, 32900 Ourense, Spain
| | - Paulo E Munekata
- Department of Food Engeneering, Faculty of Animal Science and Food Engeneering, University of São Paulo, 225 Duque de Caxias Norte Ave, Jardim Elite, Postal Code 13.635-900 Pirassununga, São Paulo, Brazil
| | - Ruben Domínguez
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia No. 4, Parque Tecnológico de Galicia, San Cibrán das Viñas, 32900 Ourense, Spain
| | - Javier Carballo
- Area de Tecnologia de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, 32004 Ourense, Spain
| | - Daniel Franco
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia No. 4, Parque Tecnológico de Galicia, San Cibrán das Viñas, 32900 Ourense, Spain
| | - José M Lorenzo
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia No. 4, Parque Tecnológico de Galicia, San Cibrán das Viñas, 32900 Ourense, Spain.
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Dabbou S, Dabbou S, Flamini G, Peiretti PG, Pandino G, Helal AN. Biochemical characterization and antioxidant activities of the edible part of globe artichoke cultivars grown in Tunisia. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2017. [DOI: 10.1080/10942912.2017.1315131] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
Affiliation(s)
- Samia Dabbou
- Laboratory “Bioressources, Integrative Biology and Valorization”, Higher Institute of Biotechnology of Monastir, University of Monastir, Monastir, Tunisia
- Dentistry Faculty, University of Monastir, Monastir, Tunisia
| | - Sihem Dabbou
- Laboratory “Bioressources, Integrative Biology and Valorization”, Higher Institute of Biotechnology of Monastir, University of Monastir, Monastir, Tunisia
| | - Guido Flamini
- Department of Pharmacy, University of Pisa, Pisa, Italy
- Interdepartmental Research Center Nutrafood “Nutraceuticals and Food for Health”, University of Pisa, Pisa, Italy
| | - Pier Giorgio Peiretti
- Institute of Science of Food Production, National Research Council, Grugliasco, Italy
| | - Gaetano Pandino
- Department of Agriculture Food and Environment, University of Catania, Catania, Italy
| | - Ahmed Noureddine Helal
- Laboratory “Bioressources, Integrative Biology and Valorization”, Higher Institute of Biotechnology of Monastir, University of Monastir, Monastir, Tunisia
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17
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Boubaker M, Omri AE, Blecker C, Bouzouita N. Fibre concentrate from artichoke (Cynara scolymus L.) stem by-products: Characterization and application as a bakery product ingredient. FOOD SCI TECHNOL INT 2016; 22:759-768. [PMID: 27277817 DOI: 10.1177/1082013216654598] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/02/2016] [Accepted: 05/19/2016] [Indexed: 11/15/2022]
Abstract
The potential of fibre concentrate from artichoke stem by-product in bakery application was investigated. The elaboration of fibre concentrate was characterized by an extraction yield of 48.5%. The chemical composition showed high total dietary fibre (85 g/100 g d.m) and low lipid contents (0.5 g/100 g d.m). The fibre concentrate showed good water holding capacity (8.17 g/g) and high oil holding capacity (16.17 g/g). The effect of fibre concentrate incorporation to wheat dough, at level of 2%, on the rheological properties and physical characteristics of bread was also evaluated. The results showed that the addition of fibre concentrate in wheat flour significantly improved (P < 0.05) dough properties inducing an increase of water absorption, stability and tenacity, and a reduction of extensibility and softening in comparison to the dough without fibre. The colour values of the crust and crumb were significantly (P < 0.05) altered by the addition of fibre concentrate. It was also found that incorporation of fibre concentrate to bread produced a comparable specific volume and enhanced the shelf life, as textural studies revealed.
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Affiliation(s)
- Maroua Boubaker
- High School of Food Industries of Tunis, University of Carthage, Tunis, Tunisia
- Laboratory of Structural Organic Chemistry, Department of Chemistry, Faculty of Sciences of Tunis, University of Tunis El Manar, El Manar, Tunisia
| | | | - Christophe Blecker
- Laboratory of Food Science and Formulation, Gembloux Agro-Biotech, University of Liège, Gembloux, Belgium
| | - Nabiha Bouzouita
- High School of Food Industries of Tunis, University of Carthage, Tunis, Tunisia
- Laboratory of Structural Organic Chemistry, Department of Chemistry, Faculty of Sciences of Tunis, University of Tunis El Manar, El Manar, Tunisia
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Rabelo RS, Machado MT, Martínez J, Hubinger MD. Ultrasound assisted extraction and nanofiltration of phenolic compounds from artichoke solid wastes. J FOOD ENG 2016. [DOI: 10.1016/j.jfoodeng.2016.01.018] [Citation(s) in RCA: 56] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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