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Wang L, Huang J, Li Z, Liu D, Fan J. A review of the polyphenols extraction from apple pomace: novel technologies and techniques of cell disintegration. Crit Rev Food Sci Nutr 2022; 63:9752-9765. [PMID: 35522079 DOI: 10.1080/10408398.2022.2071203] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Apple pomace, a solid waste produced during industrial processing of apple juice or cider, is a rich source of high value-added compounds such as polyphenols. This review summarizes present studies on the qualitative and quantitative methods, including Folin-Ciocalteu colorimetric, high pressure liquid chromatography (HPLC) and fluorescence spectrum, as well as enhanced extraction methods of polyphenols in apple pomace by different traditional and novel technologies, including ultrasounds (US), microwave (MW), pulsed electric fields (PEF), high voltage electrical discharges (HVED) and enzyme. The principles and characteristics of different effective enhanced extraction technologies of polyphenols in apple pomace were compared. In addition, the different cell disruption analysis methods, such as destructive detection method (electrical conductivity disintegration index, Zc), image analysis method (including scanning electron microscopy, SEM, and confocal laser scanning microscopy, CLSM), and nondestructive method (such as magnetic resonance imaging, MRI) are presented in this review. The study proved that there was a correlation between destructive detection method and image analysis method. However, each of the technologies reviewed in this study has some disadvantages to overcome, and some mechanisms need to be further substantiated. Therefore, more competitive techniques for polyphenols extraction and analysis of cell disintegration are needed to emerge in the future.
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Affiliation(s)
- Lu Wang
- College of Food Science and Engineering, Jilin University, Changchun, People's Republic of China
- bSorbonne Université, Université de Technologie de Compiègne, Laboratoire de Transformations Intégrées de la Matière Renouvelable, Compiègne Cedex, France
| | - Jingzhe Huang
- College of Food Science and Engineering, Jilin University, Changchun, People's Republic of China
| | - Zonghao Li
- College of Food Science and Engineering, Jilin University, Changchun, People's Republic of China
| | - Dan Liu
- Faculty of Chemical Engineering and Light Industry, Guangdong University of Technology, Guangzhou, People's Republic of China
| | - Jianhua Fan
- School of Mechanical and Aerospace Engineering, Jilin University, Changchun, People's Republic of China
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2
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Wang L, Li Z, Huang J, Liu D, Lefebvre C, Fan J. Effect of Ultrasound-Assisted Extraction of Polyphenols from Apple Peels in Water CO2 Systems. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02809-0] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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3
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Exploring Greek Citizens’ Circular Thinking on Food Waste Recycling in a Circular Economy—A Survey-Based Investigation. ENERGIES 2022. [DOI: 10.3390/en15072584] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
Abstract
Food waste is one of the biggest global challenges. Thinking and acting for closed-loop cycles for energy and resources recovery is pivotal for meeting the Sustainable Development Goal 12.3 (SDG 12.3) by 2030. In this paper, the multifaceted problem of food waste and Greece’s national policy of circular economy is briefly given. Greece produces the highest annual per capita food waste output (142 kg) in Europe, indicating that the problem is rather large for the country. The solution to the problem inextricably linked to the implementation of the food waste hierarchy, was investigated through a survey integrating the possibility of energy recovery. The tailored questionnaire sent via e-mails and social media with the goal of identifying a snapshot of Greek citizens’ conceptions and practices regarding the management of their household food waste, and their familiarity with circular economy concepts. Results have shown that most respondents are aware of the problem’s existence, however, without considering it as important, according to 1565 responses gathered and analyzed using the IBM SPSS Statistics 27.0 program. Greek individuals are eager to recycle their food waste without expecting anything in return, but the majority seek recommendations on how to do it.
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da Silva LC, Viganó J, de Souza Mesquita LM, Dias ALB, de Souza MC, Sanches VL, Chaves JO, Pizani RS, Contieri LS, Rostagno MA. Recent advances and trends in extraction techniques to recover polyphenols compounds from apple by-products. FOOD CHEMISTRY-X 2021; 12:100133. [PMID: 34632369 PMCID: PMC8493574 DOI: 10.1016/j.fochx.2021.100133] [Citation(s) in RCA: 22] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 07/14/2021] [Revised: 09/03/2021] [Accepted: 09/22/2021] [Indexed: 12/24/2022]
Abstract
Apple by-products are a source of phenolic compounds associated with bioactivities. Apple processing industries generate by-products that could be better used. This work provides an up-to-date literature overview on extraction techniques. Gaps and future trends related to apple by-products are critically presented.
Apple is one of the most consumed fruits worldwide and has recognized nutritional properties. Besides being consumed fresh, it is the raw material for several food products, whose production chain generates a considerable amount of by-products that currently have an underestimated use. These by-products are a rich source of chemical compounds with several potential applications. Therefore, new ambitious platforms focused on reusing are needed, targeting a process chain that achieves well-defined products and mitigates waste generation. This review covers an essential part of the apple by-products reuse chain. The apple composition regarding phenolic compounds subclasses is addressed and related to biological activities. The extraction processes to recover apple biocompounds have been revised, and an up-to-date overview of the scientific literature on conventional and emerging extraction techniques adopted over the past decade is reported. Finally, gaps and future trends related to the management of apple by-products are critically presented.
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Affiliation(s)
- Laise C da Silva
- Multidisciplinary Laboratory of Food and Health (LabMAS), School of Applied Sciences (FCA), University of Campinas (UNICAMP), Rua Pedro Zaccaria 1300, 13484-350 Limeira, SP, Brazil
| | - Juliane Viganó
- Multidisciplinary Laboratory of Food and Health (LabMAS), School of Applied Sciences (FCA), University of Campinas (UNICAMP), Rua Pedro Zaccaria 1300, 13484-350 Limeira, SP, Brazil
| | - Leonardo M de Souza Mesquita
- Multidisciplinary Laboratory of Food and Health (LabMAS), School of Applied Sciences (FCA), University of Campinas (UNICAMP), Rua Pedro Zaccaria 1300, 13484-350 Limeira, SP, Brazil
| | - Arthur L Baião Dias
- Laboratory of High Pressure in Food Engineering, School of Food Engineering (FEA), University of Campinas (UNICAMP), Rua Monteiro Lobato 80, 13083-862 Campinas, SP, Brazil
| | - Mariana C de Souza
- Multidisciplinary Laboratory of Food and Health (LabMAS), School of Applied Sciences (FCA), University of Campinas (UNICAMP), Rua Pedro Zaccaria 1300, 13484-350 Limeira, SP, Brazil
| | - Vitor L Sanches
- Multidisciplinary Laboratory of Food and Health (LabMAS), School of Applied Sciences (FCA), University of Campinas (UNICAMP), Rua Pedro Zaccaria 1300, 13484-350 Limeira, SP, Brazil
| | - Jaisa O Chaves
- Multidisciplinary Laboratory of Food and Health (LabMAS), School of Applied Sciences (FCA), University of Campinas (UNICAMP), Rua Pedro Zaccaria 1300, 13484-350 Limeira, SP, Brazil
| | - Rodrigo S Pizani
- Multidisciplinary Laboratory of Food and Health (LabMAS), School of Applied Sciences (FCA), University of Campinas (UNICAMP), Rua Pedro Zaccaria 1300, 13484-350 Limeira, SP, Brazil
| | - Leticia S Contieri
- Multidisciplinary Laboratory of Food and Health (LabMAS), School of Applied Sciences (FCA), University of Campinas (UNICAMP), Rua Pedro Zaccaria 1300, 13484-350 Limeira, SP, Brazil
| | - Mauricio A Rostagno
- Multidisciplinary Laboratory of Food and Health (LabMAS), School of Applied Sciences (FCA), University of Campinas (UNICAMP), Rua Pedro Zaccaria 1300, 13484-350 Limeira, SP, Brazil
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Anticona M, Blesa J, Lopez-Malo D, Frigola A, Esteve MJ. Effects of ultrasound-assisted extraction on physicochemical properties, bioactive compounds, and antioxidant capacity for the valorization of hybrid Mandarin peels. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101185] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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6
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Extraction of Phenolic Compounds from Fresh Apple Pomace by Different Non-Conventional Techniques. Molecules 2021; 26:molecules26144272. [PMID: 34299545 PMCID: PMC8307736 DOI: 10.3390/molecules26144272] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/18/2021] [Revised: 07/01/2021] [Accepted: 07/05/2021] [Indexed: 11/17/2022] Open
Abstract
Red Delicious apple pomace was produced at laboratory scale with a domestic blender and different non-conventional extraction techniques were performed to isolate phenolic compounds, such as ultrasound-assisted extraction (UAE), ultraturrax extraction (UTE), accelerated solvent extraction (ASE) and pulsed electric field (PEF) extraction pre-treatment. Total phenolic content (TPC) was determined by Folin-Ciocalteu assay. Phloridzin, the main phenolic compound in apples, was determined by chromatographic analysis Q-TOF-LC/MS. The results obtained with these techniques were compared in order to identify the most efficient method to recover polyphenols. The highest value of TPC (1062.92 ± 59.80 µg GAE/g fresh apple pomace) was obtained when UAE was performed with EtOH:H2O (50:50, v/v), while ASE with EtOH:H2O (30:70, v/v) at 40 °C and 50% of flush was the most efficient technique in the recovery of phloridzin. The concentration of the main phenolic compounds ranged from 385.84 to 650.56 µg/g fresh apple pomace. The obtained results confirm that apple pomace represents an interesti-ng by-product, due to the presence of phenolic compounds. In particular, phloridzin could be considered a biomarker to determine the quality of numerous apple products. Therefore, this research could be a good starting point to develop a value-added product such as a functional food or nutraceutical.
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Utilization of ultrasound and pulse electric field for the extraction of water-soluble non-starch polysaccharide from taro (Colocasia esculenta) peel. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102691] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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8
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Wang L, Boussetta N, Lebovka N, Vorobiev E. Purification of polyphenols from apple skins by membrane electro-filtration. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111357] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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Freitas PAV, González-Martínez C, Chiralt A. Application of Ultrasound Pre-Treatment for Enhancing Extraction of Bioactive Compounds from Rice Straw. Foods 2020; 9:E1657. [PMID: 33198371 PMCID: PMC7697156 DOI: 10.3390/foods9111657] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/22/2020] [Revised: 11/04/2020] [Accepted: 11/10/2020] [Indexed: 11/17/2022] Open
Abstract
The extraction of water-soluble bioactive compounds using different green methods is an eco-friendly alternative for valorizing agricultural wastes such as rice straw (RS). In this study, aqueous extracts of RS (particles < 500 µm) were obtained using ultrasound (US), reflux heating (HT), stirring (ST) and a combination of US and ST (USST) or HT (USHT). The extraction kinetics was well fitted to a pseudo-second order model. As regards phenolic compound yield, the US method (342 mg gallic acid (GAE). 100 g-1 RS) was more effective than the ST treatment (256 mg GAE.100 g-1 RS), reaching an asymptotic value after 30 min of process. When combined with HT (USHT), the US pre-treatment led to the highest extraction of phenolic compounds from RS (486 mg GAE.100 g-1 RS) while the extract exhibited the greatest antioxidant activity. Furthermore, the USHT extract reduced the initial counts of Listeria innocua by 1.7 logarithmic cycles. Therefore, the thermal aqueous extraction of RS applying the 30 min US pre-treatment, represents a green and efficient approach to obtain bioactive extracts for food applications.
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Affiliation(s)
- Pedro A. V. Freitas
- Institute of Food Engineering for Development, Universitat Politècnica de València, 46022 Valencia, Spain; (C.G.-M.); (A.C.)
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Cell disintegration of apple peels induced by pulsed electric field and efficiency of bio-compound extraction. FOOD AND BIOPRODUCTS PROCESSING 2020. [DOI: 10.1016/j.fbp.2020.03.004] [Citation(s) in RCA: 26] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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11
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Casazza AA, Pettinato M, Perego P. Polyphenols from apple skins: A study on microwave-assisted extraction optimization and exhausted solid characterization. Sep Purif Technol 2020. [DOI: 10.1016/j.seppur.2020.116640] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
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12
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Soltani Firouz M, Farahmandi A, Hosseinpour S. Recent advances in ultrasound application as a novel technique in analysis, processing and quality control of fruits, juices and dairy products industries: A review. ULTRASONICS SONOCHEMISTRY 2019; 57:73-88. [PMID: 31208621 DOI: 10.1016/j.ultsonch.2019.05.014] [Citation(s) in RCA: 60] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/04/2019] [Revised: 05/09/2019] [Accepted: 05/11/2019] [Indexed: 05/23/2023]
Abstract
Recently, ultrasound has been widely used in the researches in the food science and technology. Among the food materials, fruits, juices and dairy products are strongly sensitive to ultrasound-based techniques. In this review paper, applications of ultrasound in terms of high and low-power modes in processing, instrumentation and control of the industrial operations are studied in the fruit, juice and dairy sectors of the food science and technology by emphasizing the principles of these techniques and their physicochemical effects on the products. Also, a comprehensive analysis of these methods and important factors influencing their performance are presented, along with the advantages and the drawbacks of each ultrasound-assisted techniques. The solutions for better productivity of this technique would be presented and future trend of this technology would be outlined. By studying the latest researches and advances in the field of ultrasound applications, it has been confirmed that this technique can be helpful in accelerating processes, reducing energy requirements, increasing productivity, and producing better quality food materials in the fields of fruits, juices and dairy products. Notwithstanding, in order to solve the challenges ahead, and for potential applications of ultrasound technology, further researches need to be expanded in the areas mentioned. Also, with the advancement of technology, more advanced equipment, ultrasound transducers and instrumentations would be introduced that needs to be applied in this regard, to solve the current challenges.
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Affiliation(s)
- Mahmoud Soltani Firouz
- Department of Agricultural Machinery Engineering, Faculty of Agricultural Engineering and Technology, University of Tehran, Karaj, Iran.
| | - Ali Farahmandi
- Department of Agricultural Machinery Engineering, Faculty of Agricultural Engineering and Technology, University of Tehran, Karaj, Iran
| | - Soleiman Hosseinpour
- Department of Agricultural Machinery Engineering, Faculty of Agricultural Engineering and Technology, University of Tehran, Karaj, Iran
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Wang L, Boussetta N, Lebovka N, Vorobiev E. Ultrasound assisted purification of polyphenols of apple skins by adsorption/desorption procedure. ULTRASONICS SONOCHEMISTRY 2019; 55:18-24. [PMID: 31084787 DOI: 10.1016/j.ultsonch.2019.03.002] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/07/2019] [Revised: 02/19/2019] [Accepted: 03/03/2019] [Indexed: 06/09/2023]
Abstract
The ultrasound (US) assisted purification of polyphenols of apple skins by adsorption/desorption on the poly-aromatic Amberlite adsorbent XAD-16 was studied. The adsorption steps were done at different temperatures (T = 25-40 °C) with application of US at different intensities (P = 0-400 W). The desorption steps were tested in aqueous ethanol solution at different concentrations of ethanol (Cet = 0-96%). The isotherm of polyphenol adsorption was well described using the Freundlich model. The data on adsorption kinetics and static isotherm evidenced the presence of adsorption on heterogeneous surface with broad distribution of adsorption times that can depend on content of polyphenols in the solutions and applied power of sonication. The studies of desorption revealed the optimum desorption efficiency of polyphenols at 50% concentration of ethanol. The desorption ratio was positively affected by the sonication during the adsorption step. The highest adsorption/desorption efficiency (recovery) was observed for polyphenols as compared with proteins and soluble matter content and it reached of ≈30.6% (0 W) and 68.9% (50 W) in absence and presence of sonication, respectively. The effects of high US power on the damage of XAD-16 were discussed. The obtained data evidenced on good perspective of application of adsorption/desorption procedure assisted by sonication for purification of polyphenols from apple skin extracts.
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Affiliation(s)
- Lu Wang
- Sorbonne Université, Université de Technologie de Compiègne, Laboratoire de Transformations Intégrées de la Matière Renouvelable, EA 4297, Centre de Recherches de Royallieu, BP 20529, 60205 Compiègne Cedex, France
| | - Nadia Boussetta
- Sorbonne Université, Université de Technologie de Compiègne, Laboratoire de Transformations Intégrées de la Matière Renouvelable, EA 4297, Centre de Recherches de Royallieu, BP 20529, 60205 Compiègne Cedex, France.
| | - Nikolai Lebovka
- Sorbonne Université, Université de Technologie de Compiègne, Laboratoire de Transformations Intégrées de la Matière Renouvelable, EA 4297, Centre de Recherches de Royallieu, BP 20529, 60205 Compiègne Cedex, France; Institute of Biocolloidal Chemistry Named After F. D. Ovcharenko, NAS of Ukraine, 42, blvr. Vernadskogo, Kyiv 03142, Ukraine
| | - Eugène Vorobiev
- Sorbonne Université, Université de Technologie de Compiègne, Laboratoire de Transformations Intégrées de la Matière Renouvelable, EA 4297, Centre de Recherches de Royallieu, BP 20529, 60205 Compiègne Cedex, France
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Wang L, Boussetta N, Lebovka N, Lefebvre C, Vorobiev E. Correlations between disintegration degree of fruit skin cells induced by ultrasound and efficiency of bio-compounds extraction. ULTRASONICS SONOCHEMISTRY 2019; 52:280-285. [PMID: 30555040 DOI: 10.1016/j.ultsonch.2018.11.026] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/10/2018] [Revised: 10/18/2018] [Accepted: 11/30/2018] [Indexed: 06/09/2023]
Abstract
The ultrasound (US) assisted extraction of bio-compounds from different fruit skins (apples, bananas and persimmons) was studied. The aqueous suspensions of skins were treated by US with different energy inputs (0.033-0.299 kW·h/kg) and total time of aqueous extraction was up to 2700 s. The ionic, Zi, and total polyphenol, Zp, extraction indexes of the liquid extracts were analyzed. From microscopic images the cell wall disintegration index, Zm, was determined. Increase in US energy input caused the increase of values of Zi, Zp and Zm. The correlations between extraction parameters and the disintegration index, Zm, were discussed.
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Affiliation(s)
- Lu Wang
- Sorbonne Universités, Université de Technologie de Compiègne, Laboratoire de Transformations Intégrées de la Matière Renouvelable, EA 4297, Centre de Recherches de Royallieu, BP 20529, 60205 Compiègne Cedex, France
| | - Nadia Boussetta
- Sorbonne Universités, Université de Technologie de Compiègne, Laboratoire de Transformations Intégrées de la Matière Renouvelable, EA 4297, Centre de Recherches de Royallieu, BP 20529, 60205 Compiègne Cedex, France.
| | - Nikolai Lebovka
- Sorbonne Universités, Université de Technologie de Compiègne, Laboratoire de Transformations Intégrées de la Matière Renouvelable, EA 4297, Centre de Recherches de Royallieu, BP 20529, 60205 Compiègne Cedex, France; Institute of Biocolloidal Chemistry named after F. D. Ovcharenko, NAS of Ukraine, 42, blvr. Vernadskogo, Kyiv 03142, Ukraine
| | - Caroline Lefebvre
- Sorbonne Universités, Université de Technologie de Compiègne, Service d'Analyse Physico-Chimique, Centre de Recherches de Royallieu, BP 20529, 60205 Compiègne Cedex, France
| | - Eugène Vorobiev
- Sorbonne Universités, Université de Technologie de Compiègne, Laboratoire de Transformations Intégrées de la Matière Renouvelable, EA 4297, Centre de Recherches de Royallieu, BP 20529, 60205 Compiègne Cedex, France
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Zhang Y, Li M, Gao H, Wang B, Tongcheng X, Gao B, Yu L(L. Triacylglycerol, fatty acid, and phytochemical profiles in a new red sorghum variety (Ji Liang No. 1) and its antioxidant and anti-inflammatory properties. Food Sci Nutr 2019; 7:949-958. [PMID: 30918637 PMCID: PMC6418436 DOI: 10.1002/fsn3.886] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/22/2018] [Revised: 10/10/2018] [Accepted: 10/19/2018] [Indexed: 12/20/2022] Open
Abstract
In this study, a new red sorghum variety (Ji Liang No. 1) was investigated for its triacylglycerol (TAG) and fatty acid profiles, carotenoid and tocopherol compositions, total phenolic, total flavonoid and phenolic acid contents, and antioxidant and anti-inflammatory properties. A total of 17 TAGs were identified in the red sorghum oil. Linoleic and oleic acids were the primary fatty acids, contributing more than 80% of the total fatty acids. β-Carotene was the primary carotenoid at a level of 26.14 μg/g. α-, γ-, and δ-tocopherols were at levels of 0.19, 4.08, and 0.10 μg/g, respectively. Moreover, acetone-water (60:40, v/v) extract of the red sorghum exhibited the greatest total phenolic content of 2.77 mg GAE/g and total flavonoid content of 5.44 mg RE/g. The extract had scavenging capacities against DPPH, ABTS +, and peroxyl radicals and suppressed LPS stimulated IL-1β, IL-6, and COX-2 mRNA expressions in a dose-dependent manner. Ferulic, p-coumaric, isoferulic, and p-hydroxybenzoic acids were found in the red sorghum, with ferulic acid as the predominant phenolic acid and mostly in an insoluble bound form. These data indicated a potential utilization of the red sorghum in health-promoting functional food or supplemental products.
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Affiliation(s)
- Yaqiong Zhang
- Beijing Advanced Innovation Center for Food Nutrition and Human HealthBeijing Technology& Business University (BTBU)BeijingChina
- Institute of Food and Nutraceutical ScienceSchool of Agriculture and BiologyShanghai Jiao Tong UniversityShanghaiChina
| | - Ming Li
- Institute of Food and Nutraceutical ScienceSchool of Agriculture and BiologyShanghai Jiao Tong UniversityShanghaiChina
| | - Hang Gao
- Institute of Food and Nutraceutical ScienceSchool of Agriculture and BiologyShanghai Jiao Tong UniversityShanghaiChina
| | - Bo Wang
- Institute of Food and Nutraceutical ScienceSchool of Agriculture and BiologyShanghai Jiao Tong UniversityShanghaiChina
| | - Xu Tongcheng
- Institute of Agro‐Food Science and TechnologyShandong Provincial Key Laboratory of Agricultural Products Deep ProcessingShandong Academy of Agricultural ScienceJinanChina
| | - Boyan Gao
- Institute of Food and Nutraceutical ScienceSchool of Agriculture and BiologyShanghai Jiao Tong UniversityShanghaiChina
| | - Liangli (Lucy) Yu
- Department of Nutrition and Food ScienceUniversity of MarylandCollege ParkMaryland
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16
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Extraction and incorporation of bioactives into protein formulations for food and biomedical applications. Int J Biol Macromol 2018; 120:2094-2105. [DOI: 10.1016/j.ijbiomac.2018.09.030] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2018] [Revised: 08/26/2018] [Accepted: 09/05/2018] [Indexed: 12/15/2022]
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