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Klinger E, Salminen H, Bause K, Weiss J. Stability of anthocyanin extracts from chokeberry, grape, hibiscus, and purple sweet potato in ω-3-fatty acid rich oil-in-water emulsions. Food Chem 2024; 459:140385. [PMID: 39024886 DOI: 10.1016/j.foodchem.2024.140385] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2024] [Revised: 06/07/2024] [Accepted: 07/05/2024] [Indexed: 07/20/2024]
Abstract
The food industry is actively investigating the stability of natural red pigments to replace artificial food colorants from all food applications in the near future. In this study, the stability of coloring extracts from chokeberry, grape, hibiscus, and purple sweet potato was investigated in ω-3 fatty acid-rich flaxseed oil-in-water emulsion during storage. The red color of the oil-in-water emulsions faded within 4 days, indicating that the anthocyanin extracts were susceptible to lipid oxidation reactions of the ω-3 fatty acids. The color stability varied between all used extract sources: The chokeberry (degradation constant k = 19.6 h-1) and grape (k = 15.2 h-1) extracts showed similar degradation kinetics, whereas purple sweet potato extract (k = 10.7 h-1) degraded significantly slower, and hibiscus extract (k = 110.2 h-1) significantly faster. The differences can be explained by the different anthocyanins contained in the plant extract, especially by the proportion of acylated anthocyanins.
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Affiliation(s)
- Evelyn Klinger
- Department of Food Material Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 21/25, 70599 Stuttgart, Germany.
| | - Hanna Salminen
- Department of Food Material Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 21/25, 70599 Stuttgart, Germany.
| | - Karola Bause
- GNT Europa GmbH, 52072 Aachen, Kackertstrasse 22, Germany.
| | - Jochen Weiss
- Department of Food Material Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 21/25, 70599 Stuttgart, Germany.
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Cui S, Zhou L, Fang Q, Xiao H, Jin D, Liu Y. Growth period and variety together drive the succession of phyllosphere microbial communities of grapevine. THE SCIENCE OF THE TOTAL ENVIRONMENT 2024; 950:175334. [PMID: 39117232 DOI: 10.1016/j.scitotenv.2024.175334] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/01/2024] [Revised: 07/29/2024] [Accepted: 08/04/2024] [Indexed: 08/10/2024]
Abstract
Phyllosphere microbes play a crucial role in plant health and productivity. However, the influence of abiotic and biotic factors on these communities is poorly understood. Here, we used amplicon sequencing to investigate the microbiome variations across eight grape cultivars and three distinct leaf ages. The diversity and richness of phyllosphere microbiomes were significantly affected by cultivars and leaf age. Young leaves of most grape cultivars had a higher diversity. Beta-diversity analyses revealed notable differences in microbial communities across leaf ages, with bacterial communities varying substantially between cultivars. The main bacterial genera included Staphylococcus, Exiguobacterium, Acinetobacter, Enterococcus, and Erwinia; the principal fungal genera were Cladosporium, Moesziomyces, Alternaria, Didymella, and Coprinellus across all samples. LEfSe analysis revealed significant differences in bacterial and fungal biomarkers at different leaf ages, with no biomarkers identified among different cultivars. Fungal biomarkers were more abundant than bacterial at three leaf ages, and older leaves had more fungal biomarkers. Notably, beneficial microbial taxa with biocontrol potential were present on the phyllosphere at 45 d, whereas certain fungal groups associated with increased disease risk were first detected at 100 d. The bacterial network was more complex than the fungal network, and young leaves had a more complex network in most cultivars. Our study elucidated the dynamics of early grape phyllosphere microbes, providing valuable insights for early detection and prediction of grape diseases and a foundation for leveraging the grape leaf microbiome for agricultural purposes.
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Affiliation(s)
- Shaowei Cui
- State Key Laboratory for Biology of Plant Diseases and Insect Pests, Institute of Plant Protection, Chinese Academy of Agricultural Sciences, Beijing 100193, China; School of Grassland Science, Beijing Forestry University, Beijing 100083, China
| | - Lianzhu Zhou
- State Key Laboratory for Biology of Plant Diseases and Insect Pests, Institute of Plant Protection, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Qiandong Fang
- State Key Laboratory for Biology of Plant Diseases and Insect Pests, Institute of Plant Protection, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Haijun Xiao
- School of Grassland Science, Beijing Forestry University, Beijing 100083, China
| | - Decai Jin
- Key Laboratory of Environmental Biotechnology, Research Center for Eco-Environmental Sciences, Chinese Academy of Sciences, Beijing 100085, China.
| | - Yongqiang Liu
- State Key Laboratory for Biology of Plant Diseases and Insect Pests, Institute of Plant Protection, Chinese Academy of Agricultural Sciences, Beijing 100193, China.
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da Silva Nogueira ET, Prudêncio Dutra MDC, de Barros Santos RG, de Brito Araújo Carvalho AJ, dos Santos Lima M. Phenolic composition and encapsulation of Brazilian grape seed extracts: evaluating color stabilizing capacity in grape juices. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2024; 61:1778-1789. [PMID: 39049917 PMCID: PMC11263439 DOI: 10.1007/s13197-024-05956-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/12/2024] [Accepted: 02/18/2024] [Indexed: 07/27/2024]
Abstract
The color of grape juice is an important acceptance attribute by consumers, but it suffers losses during storage. The use of commercial antioxidants has limitations because the concept of a "100% natural drink" of Brazilian legislation. This work characterized Brazilian grape seeds, and the cultivar extract with the greatest potential was encapsulated in arabic-gum (encapsulated extract-EE) to evaluate the color stabilizing capacity. The EE used in the grape juice was compared with the commercial antioxidants sulphite and enological tannin during storage (150 days). The BRS Magna and BRS Violeta grape seeds had the highest phenolic content, and the EE showed high catechin (4108 mg/kg), epicatechin (1161 mg/kg) and procyanidin-B2 (905 mg/kg) values. Sulfite was found to be the best color stabilizer. The use of EE (0.5 g/L) in grape juice improved color stability and anthocyanin stability. It was demonstrated that encapsulated grape seed extract has color stabilizing potential and that Brazilian grape seeds are a raw material of high technological value. Supplementary Information The online version contains supplementary material available at 10.1007/s13197-024-05956-8.
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Affiliation(s)
- Elis Tatiane da Silva Nogueira
- Instituto Federal do Sertão Pernambucano, Campus Petrolina, Laboratório de Bebidas e Cromatografia Líquida, Jardim São PauloPetrolina, PE CEP 56314-522 Brazil
- Universidade Federal do Vale do São Francisco, Campus Juazeiro, Programa de Pós-Graduação em Propriedade Intelectual e Transferência de Tecnologia para a Inovação (PROFNIT), Juazeiro, BA CEP 48902-300 Brazil
| | - Maria da Conceição Prudêncio Dutra
- Instituto Federal do Sertão Pernambucano, Campus Petrolina, Laboratório de Bebidas e Cromatografia Líquida, Jardim São PauloPetrolina, PE CEP 56314-522 Brazil
| | - Renata Gomes de Barros Santos
- Instituto Federal do Sertão Pernambucano, Campus Petrolina, Laboratório de Bebidas e Cromatografia Líquida, Jardim São PauloPetrolina, PE CEP 56314-522 Brazil
| | - Ana Júlia de Brito Araújo Carvalho
- Instituto Federal do Sertão Pernambucano, Campus Petrolina, Laboratório de Bebidas e Cromatografia Líquida, Jardim São PauloPetrolina, PE CEP 56314-522 Brazil
| | - Marcos dos Santos Lima
- Instituto Federal do Sertão Pernambucano, Campus Petrolina, Laboratório de Bebidas e Cromatografia Líquida, Jardim São PauloPetrolina, PE CEP 56314-522 Brazil
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4
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Belayneh Asfaw T, Getachew Tadesse M, Beshah Tessema F, Woldemichael Woldemariam H, V. Chinchkar A, Singh A, Upadhyay A, Mehari B. Ultrasonic-assisted extraction and UHPLC determination of ascorbic acid, polyphenols, and half-maximum effective concentration in Citrus medica and Ziziphus spina-christi fruits using multivariate experimental design. Food Chem X 2024; 22:101310. [PMID: 38645936 PMCID: PMC11031790 DOI: 10.1016/j.fochx.2024.101310] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/08/2023] [Revised: 03/08/2024] [Accepted: 03/17/2024] [Indexed: 04/23/2024] Open
Abstract
This study aimed to determine the concentrations of ascorbic acid and polyphenols in fruits and peels of Citrus medica and Ziziphus spina-christi grown in Ethiopia. Conditions of ultrasound-assisted extraction (UAE) and ultra-high-performance liquid chromatography coupled with a diode array detector (HPLC-DAD) were optimized, using a multivariate experimental design. The optimum conditions of UAE were 15 min extraction time at 35 ℃, with 75 % aqueous methanol as solvent, and a fruit powder-to-solvent ratio (m/v) of 1:15. Among the different drying conditions investigated, freeze-drying was found to be appropriate for analyzing ascorbic acid, polyphenols, and antioxidant potential. The overall ranges, across the fruits and peels, of ascorbic acid, total polyphenols, and antioxidant potentials (EC50) obtained were 8.7 ± 1.4-91.2 ± 2.6 mg/100 g, 253.0 ± 6.3-764.1 ± 25.8 mg GAE/100 g and 2.4 ± 0.1-26.1 ± 2.9 mg/mL, respectively. This indicates that the fruits and peels of the studied plants are advantageous as sources of ascorbic acid and polyphenols.
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Affiliation(s)
- Tilahun Belayneh Asfaw
- Department of Chemistry, College of Natural and Computational Sciences, University of Gondar, P.O.Box 196, Gondar, Ethiopia
| | - Mesfin Getachew Tadesse
- Department of Industrial Chemistry, College of Applied Sciences, Addis Ababa Science and Technology University, P.O.Box 16417, Addis Ababa, Ethiopia
- Center of Excellence for Biotechnology and Bioprocess, Addis Ababa Science and Technology University, P.O.Box 16417, Addis Ababa, Ethiopia
| | - Fekade Beshah Tessema
- Department of Chemistry, College of Natural and Computational Sciences, Woldia University, Woldia, Ethiopia
| | - Henock Woldemichael Woldemariam
- Department of Chemical Engineering, College of Engineering, Addis Ababa Science and Technology University, P.O.Box 16417, Addis Ababa, Ethiopia
- Center of Excellence for Biotechnology and Bioprocess, Addis Ababa Science and Technology University, P.O.Box 16417, Addis Ababa, Ethiopia
| | - Ajay V. Chinchkar
- National Institute of Food Technology Entrepreneurship and Management, Department of Food Science and Technology, Haryana, India
| | - Anurag Singh
- National Institute of Food Technology Entrepreneurship and Management, Department of Food Science and Technology, Haryana, India
- Department of Food Technology, Harcourt Butler Technical University, Nawabganj, Kanpur, Uttar Pradesh 208002, India
| | - Ashutosh Upadhyay
- National Institute of Food Technology Entrepreneurship and Management, Department of Food Science and Technology, Haryana, India
| | - Bewketu Mehari
- Department of Chemistry, College of Natural and Computational Sciences, University of Gondar, P.O.Box 196, Gondar, Ethiopia
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Rossi I, Mignogna C, Del Rio D, Mena P. Health effects of 100% fruit and vegetable juices: evidence from human subject intervention studies. Nutr Res Rev 2024; 37:194-238. [PMID: 37655747 DOI: 10.1017/s095442242300015x] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 09/02/2023]
Abstract
The health effects of 100% fruit and vegetable juices (FVJ) represent a controversial topic. FVJ contain notable amounts of free sugars, but also vitamins, minerals, and secondary compounds with proven biological activities like (poly)phenols and carotenoids. The review aimed to shed light on the potential impact of 100% FVJ on human subject health, comprehensively assessing the role each type of juice may have in specific health outcomes for a particular target population, as reported in dietary interventions. The effects of a wide range of FVJ (orange, grapefruit, mandarin, lemon, apple, white, red, and Concord grapes, pomegranate, cranberry, chokeberry, blueberry, other minor berries, sweet and tart cherry, plum, tomato, carrot, beetroot, and watermelon, among others) were evaluated on a series of outcomes (anthropometric parameters, body composition, blood pressure and vascular function, lipid profile, glucose homeostasis, biomarkers of inflammation and oxidative stress, cognitive function, exercise performance, gut microbiota composition and bacterial infections), providing a thorough picture of the contribution of each FVJ to a health outcome. Some juices demonstrated their ability to exert potential preventive effects on some outcomes while others on other health outcomes, emphasising how the differential composition in bioactive compounds defines juice effects. Research gaps and future prospects were discussed. Although 100% FVJ appear to have beneficial effects on some cardiometabolic health outcomes, cognition and exercise performance, or neutral effects on anthropometric parameters and body composition, further efforts are needed to better understand the impact of 100% FVJ on human subject health.
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Affiliation(s)
- Irene Rossi
- Human Nutrition Unit, Department of Food and Drug, University of Parma, Parma, Italy
| | - Cristiana Mignogna
- Human Nutrition Unit, Department of Food and Drug, University of Parma, Parma, Italy
| | - Daniele Del Rio
- Human Nutrition Unit, Department of Food and Drug, University of Parma, Parma, Italy
| | - Pedro Mena
- Human Nutrition Unit, Department of Food and Drug, University of Parma, Parma, Italy
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6
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Gao F, Guan L, Zeng G, Hao X, Li H, Wang H. Preliminary characterization of chemical and sensory attributes for grapes and wines of different cultivars from the Weibei Plateau region in China. Food Chem X 2024; 21:101091. [PMID: 38235346 PMCID: PMC10792196 DOI: 10.1016/j.fochx.2023.101091] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2023] [Revised: 12/03/2023] [Accepted: 12/19/2023] [Indexed: 01/19/2024] Open
Abstract
Chemical and sensory attributes play a vital role in evaluating the quality of grapes and wines. This study compared basic physicochemical parameters, organic acids, phenolic compounds, and aroma profiles of grapes and wines of six cultivars using chemometrics. The results showed that the reducing sugar contents of Beibinghong, Gongniang, and Granoir grapes were significantly higher than those of others cultivars, whereas their juice yields were significantly lower. The phenolic compound contents in Moldova, Beibinghong, and Gongniang grape skins and wines were higher than those in others cultivars. The organic acid contents in Beibinghong grape and Dunkelfelder wine were highest. Beibinghong and Gongniang grapes and wines showed richer aldehyde and ester concentrations. Beibinghong wine obtained the highest sensory scores. Ethyl decanoate, coumaric acid, and methyl dodecanoate were characteristic variables distinguishing wine cultivars, exhibiting important contributions to their sensory characteristics. These findings were useful for viticulturists and winemakers to select grape varieties.
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Affiliation(s)
- Feifei Gao
- School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, China
- College of Enology, Shaanxi Engineering Research Center for Viti-Viniculture, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Lingxiao Guan
- College of Enology, Shaanxi Engineering Research Center for Viti-Viniculture, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Guihua Zeng
- School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, China
- College of Enology, Shaanxi Engineering Research Center for Viti-Viniculture, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Xiaoyun Hao
- College of Enology, Shaanxi Engineering Research Center for Viti-Viniculture, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Hua Li
- College of Enology, Shaanxi Engineering Research Center for Viti-Viniculture, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Hua Wang
- College of Enology, Shaanxi Engineering Research Center for Viti-Viniculture, Northwest A&F University, Yangling, Shaanxi 712100, China
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7
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Gomez HAG, Niederauer GF, Minatel IO, Antunes ERM, Carneiro MJ, Sawaya ACHF, Zanus MC, Ritschel PS, Quecini V, Pereira Lima GP, Marques MOM. Metabolite profiling reveals the influence of grapevine genetic distance on the chemical signature of juices. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:2383-2397. [PMID: 37961851 DOI: 10.1002/jsfa.13124] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/11/2023] [Revised: 06/28/2023] [Accepted: 11/09/2023] [Indexed: 11/15/2023]
Abstract
BACKGROUND Yield, disease tolerance, and climate adaptation are important traits in grapevine genetic breeding programs. Selection for these characteristics causes unpredictable changes in primary and specialized metabolism, affecting the physicochemical properties and chemical composition of the berries and their processed products, juice, and wine. In this study, we investigated the influence of the genetic distance between grapevine genotypes on the chemical signatures of the juices, by integrating comprehensive metabolic profiling to genetic analyses. RESULTS The studied grapevine cultivars exhibited low genetic diversity. Breeding for agronomic traits promoted higher contents of soluble sugars, total phenolics, and anthocyanins in the juices. Untargeted juice metabolomics identified a total of 147 metabolites, consisting of 30 volatiles, 21 phenolics, and 96 ultra-high-performance liquid chromatography-mass spectrometry (UHPLC-MS) features. Juices from grapes of the most recent cultivars exhibited increased levels of trans-resveratrol, catechin, and luteolin. The blend of volatiles from juices of later cultivars was also more complex, consisting of 29 distinct metabolites in 'BRS Magna'. Grapes from 'BRS Carmem', an intermediate cultivar, gave the most divergent UHPLC-MS juice profile. CONCLUSION Contents of soluble solids, total phenolics, and anthocyanins in grape juices were increased by controlled crosses and hybrid selection. Integrative analyses demonstrated that the juices' metabolic profiles accurately represent the cultivars' genetic distances. Juices from 'BRS Violeta' and 'BRS Magna' show relevant positive association with health-related phenolics and a distinct set of odor volatiles, although these characteristics were specifically sought by breeding. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Hector Alonzo Gomez Gomez
- School of Agriculture, São Paulo State University (UNESP), São Paulo, Brazil
- Plant Genetic Resources Center, Agronomic Institute (IAC), São Paulo, Brazil
| | | | - Igor Otavio Minatel
- Institute of Biosciences, São Paulo State University (UNESP), São Paulo, Brazil
| | | | | | | | - Mauro Celso Zanus
- Embrapa, Embrapa Uva e Vinho, Bento Gonçalves, 95701-008, RS, Brazil
| | | | - Vera Quecini
- Embrapa, Embrapa Uva e Vinho, Bento Gonçalves, 95701-008, RS, Brazil
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Kunter B, Unal OB, Keskin S, Hatterman-Valenti H, Kaya O. Comparison of the sugar and organic acid components of seventeen table grape varieties produced in Ankara (Türkiye): a study over two consecutive seasons. FRONTIERS IN PLANT SCIENCE 2024; 15:1321210. [PMID: 38525141 PMCID: PMC10957544 DOI: 10.3389/fpls.2024.1321210] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 10/13/2023] [Accepted: 02/19/2024] [Indexed: 03/26/2024]
Abstract
Sugars and organic acids not only have a significant impact on taste balance and sensory acceptance by consumers but also play a crucial role in the chemical equilibrium of grape juices and wines. Therefore, this study aimed to quantify the content and composition of sugars and organic acids in 17 grape varieties over two consecutive years using high-performance liquid chromatography. The variability in all the parameters studied was strongly influenced by both the grape cultivars and specific years (p ≤ 0.05). In grape berries, the primary sugars identified were fructose and glucose, which ranged from 6.50 to 11.10 g/L and from 5.83 to 12.12 g/L, respectively, over the two years. However, sucrose was not detected in any of the grape varieties examined. For the two respective years, the highest titratable acidity (TA) was found in Tekirdağ Çekirdeksizi (TeCe) (0.89 and 0.90 g/L), while the lowest was detected in Victoria (Vi) (0.48 and 0.51 g/L). Total soluble solids (TSS) peaked in Horoz Karası (HoKA) (21.90 °Brix), whereas it reached its lowest point in Big Perlon (BiPe) (14.1 °Brix). The tartaric acid content in the grape berries, ranging from 1.48 to 10.33 g/L for the two years, exhibited similar characteristics to malic acid, which ranged from 1.09 to 9.62 g/L and from 1.03 to 9.68 g/L for the two respective years. The succinic, malic, tartaric, citric, and oxalic acid contents were notably higher in the Kyoho (Ky) variety than in the other varieties. When examining the dendrogram of the contents of organic acid and sugar for similarities, it was evident that 16 out of the 17 grape varieties had a high degree of similarity, except for Alphonse Lavallée (AlLa) and HoKa. The similarity levels among the varieties ranged from 99.49% to 72.36%. The highest similarity (99.49%) was observed between the AlLa and Barış (Ba) varieties. The lowest similarity was observed among the AlLa, HoKa, and Ky varieties. In summary, this study underscores that certain table grape varieties grown in Ankara exhibit significant variations in valuable organic acids and sugars, which are associated with potential health benefits when considering human consumption.
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Affiliation(s)
- Birhan Kunter
- Department of Horticulture, Faculty of Agriculture, Ankara University, Ankara, Türkiye
| | - Osman Batur Unal
- Graduate School of Natural and Applied Sciences, Ankara University, Ankara, Türkiye
| | - Sıddık Keskin
- Department of Biostatistics, Faculty of Medicine, Van Yuzuncu Yıl University, Van, Türkiye
| | | | - Ozkan Kaya
- Department of Plant Sciences, North Dakota State University, Fargo, ND, United States
- Erzincan Horticultural Research Institute, Republic of Turkey Ministry of Agriculture and Forestry, Erzincan, Türkiye
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9
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Escobar-Beiza N, Pérez-Correa JR, Franco W. Fermentation of Murta ( Ugni molinae) Juice: Effect on Antioxidant Activity and Control of Enzymes Associated with Glucose Assimilation. Int J Mol Sci 2023; 24:15197. [PMID: 37894878 PMCID: PMC10607212 DOI: 10.3390/ijms242015197] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2023] [Revised: 10/05/2023] [Accepted: 10/06/2023] [Indexed: 10/29/2023] Open
Abstract
Berries are rich in bioactive compounds, including antioxidants and especially polyphenols, known inhibitors of starch metabolism enzymes. Lactic acid fermentation of fruits has received considerable attention due to its ability to enhance bioactivity. This study investigated the effect of fermentation with L. mesenteroides of juice from the Chilean berry murta on antioxidant activity, release of polyphenols, and inhibitory activity against α-amylase and α-glucosidase enzymes. Three types of juices (natural fruit, freeze-dried, and commercial) were fermented. Total polyphenol content (Folin-Ciocalteu), antioxidant activity (DPPH and ORAC), and the ability to inhibit α-amylase and α-glucosidase enzymes were determined. Fermented murta juices exhibited increased antioxidant activity, as evidenced by higher levels of polyphenols released during fermentation. Inhibition of α-glucosidase was observed in the three fermented juices, although no inhibition of α-amylase was observed; the juice from freeze-dried murta stood out. These findings highlight the potential health benefits of fermented murta juice, particularly its antioxidant properties and the ability to modulate sugar assimilation by inhibiting α-glucosidase.
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Affiliation(s)
- Natalia Escobar-Beiza
- Department of Chemical Engineering and Bioprocess, Pontificia Universidad Católica de Chile, Santiago 92101, Chile;
| | - José R. Pérez-Correa
- Department of Chemical Engineering and Bioprocess, Pontificia Universidad Católica de Chile, Santiago 92101, Chile;
| | - Wendy Franco
- Department of Chemical Engineering and Bioprocess, Pontificia Universidad Católica de Chile, Santiago 92101, Chile;
- Departamento de Ciencias de la Salud, Carrera de Nutrición y Dietética, Pontificia Universidad Católica de Chile, Santiago 92101, Chile
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10
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Ore-Areche F, Flores DDC, Pacovilca-Alejo OV, Montesinos CCZ, Carrasco SM, Chirre ETC, Camayo-Lapa BF, Solano MAQ, Hinojosa RCA, De La Cruz-Porta EA, Alejo GSP, Yapias RJM, Chiarella GKG, Rivera TJC, Díaz RRI, Ccencho RVM, Paricanaza-Ticona DC, Yaulilahua-Huacho R. Effect of different concentrations of stem juice of Oxalis tuberosa Mol. and juice of the fruit of Gaultheria glomerata (Cav.) Sleumer on the antioxidant activity of the heat-treated functional beverage. BRAZ J BIOL 2023; 83:e274986. [PMID: 37820210 DOI: 10.1590/1519-6984.274986] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/25/2023] [Accepted: 07/22/2023] [Indexed: 10/13/2023] Open
Abstract
Functional beverages with added health benefits are popular among peoples and athletes because they help them recover faster from intense workouts and perform better overall. This research set out to determine how well heat-treated stem juice from Oxalis tuberosa Mol. "oca" and fruit juice from Gaultheria glomerata (Cav.) Sleumer "laqa-laqa" performed as an antioxidant in a functional drink. The "oca" stems and the "laqa-laqa" fruit were collected to obtain the juice. For this study, 30 semi-trained panellists used sensory evaluation to rate four treatments (Bo, B1, B2, and B3) with varying quantities of "oca" and "laqa-laqa" juice. The results concluded that the treatment B2, which included 300 ml of "oca" stem juice, 800 ml of "laqa-laqa" juice, 1000 ml of treated water, and 220 g of refined sugar, was given the highest score after a physicochemical evaluation of its colour, smell, taste, and overall appearance. Similarly, the results showed that the protein content increased by 1.38%, the fat content by 1.08%, the moisture percentage by 99.5%, the ash content by 1.82%, and the carbohydrate content by 6.22% after B2 treatment. Similarly, results revealed significant enhancement in antioxidant profiling such as total polyphenols: 1825 mg of gallic acid/100 g and antioxidant Activity: 89.56% μmol of trolox /100 g. In conclusion, due to its high energy content and antioxidant activity, it may be a viable nutritional option for athletes who engage in rigorous, frequent physical exertion.
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Affiliation(s)
- F Ore-Areche
- Universidad Nacional de Huancavelica, Huancavelica, Perú
| | - D D C Flores
- Universidad Nacional de Huancavelica, Huancavelica, Perú
| | | | | | - S M Carrasco
- Universidad Nacional Micaela Bastidas de Apurímac, Abancay, Perú
| | - E T C Chirre
- Universidad Nacional José Faustino Sánchez Carrión, Huacho, Perú
| | | | - M A Q Solano
- Universidad Nacional del Centro del Perú, Huancayo, Perú
| | - R C A Hinojosa
- Universidad Nacional del Centro del Perú, Huancayo, Perú
| | | | | | - R J M Yapias
- Universidad Nacional Autónoma Altoandina de Tarma, Tarma, Perú
| | | | | | - R R I Díaz
- Universidad Nacional de Juliaca, Juliaca, Perú
| | - R V M Ccencho
- Universidad Nacional de Huancavelica, Huancavelica, Perú
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Yıkmış S, Tokatlı Demirok N, Levent O, Apaydın D. Impact of thermal pasteurization and thermosonication treatments on black grape juice ( Vitis vinifera L): ICP-OES, GC-MS/MS and HPLC analyses. Heliyon 2023; 9:e19314. [PMID: 37662818 PMCID: PMC10474434 DOI: 10.1016/j.heliyon.2023.e19314] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/03/2023] [Revised: 08/12/2023] [Accepted: 08/18/2023] [Indexed: 09/05/2023] Open
Abstract
Grape juice is a widely consumed fruit due to its bioactive compounds, minerals, and aroma components. Our objective was to investigate ultrasound treatment of black grape juice affects its bioactive components due to using response surface methodology (RSM) and artificial neural network (ANN) optimization. At the same time, mineral components, sugar components, organic acids, and volatile aroma profiles were compared in black grape juice treated with thermal and ultrasound pasteurization. ANN showed superior predictive values (>99%) to RSM. Optimal combinations were obtained at 40 °C, 12 min, and 65% amplitude for thermosonication. Under these conditions, phenolic, flavonoid, antioxidant activity, and anthocyanin values were 822.80 mg GAE/L, 97.50 mg CE/L, 24.51 mmol Trolox/L, and 368, 81 mg of mv-3-glu/L, respectively. Thermosonicated grape juice (TT-BGJ) was tested against black grape juice (P-BGJ) produced with conventional thermal methods. This study investigated the effects of thermal pasteurization and thermosonication on black grape juice bioactive compounds and minerals, aroma profile, and sensory evaluation. Thermosonication affected the aroma profile less, 329.98 μg/kg (P-BGJ) and 495.31 μg/kg (TT-BGJ). TT-BGJ was detected to contain seven different mineral elements (Mn, K, Fe, Mg, Cu, Zn, and Na). Thermosonication caused an increase in Fe, Zn, Mn, and K minerals. Panelists generally liked the TT-BGJ sample. These results suggest that the thermosonication process may potentially replace the traditional black grape juice processing thermal process.
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Affiliation(s)
- Seydi Yıkmış
- Department of Food Technology, Tekirdag Namik Kemal University, Tekirdag, 59830, Turkey
| | - Nazan Tokatlı Demirok
- Department of Nutrition and Dietetics, Tekirdağ Namik Kemal University, Tekirdağ, 59030, Turkey
| | - Okan Levent
- Department of Food Engineering, Faculty of Engineering, Inonu University, Malatya, 44280, Turkey
| | - Demet Apaydın
- Department of Restaurant and Catering Services, Hitit University, Corum, 19000, Turkey
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12
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Çakmakçı S, Çakmakçı R. Quality and Nutritional Parameters of Food in Agri-Food Production Systems. Foods 2023; 12:foods12020351. [PMID: 36673443 PMCID: PMC9857782 DOI: 10.3390/foods12020351] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2022] [Revised: 12/13/2022] [Accepted: 12/20/2022] [Indexed: 01/14/2023] Open
Abstract
Organic farming is a production system that avoids or largely excludes the use of synthetic agricultural inputs such as pesticides, growth regulators, highly soluble mineral fertilisers, supplements, preservatives, flavouring, aromatic substances and genetically modified organisms, and their products. This system aims to maintain and increase soil fertility and quality, and relies on systems such as crop rotation, polyculture, intercropping, ecosystem management, covering crops, legumes, organic and bio-fertilisers, mechanical cultivation and biological control methods. The present review summarises and evaluates research comparing the quality of traditionally, organically and conventionally produced foods. In some cases, although the results of the studies contradict each other, organically grown in vegetables, especially berries and fruits are slightly higher dry matter, minerals such as P, Ca, Mg, Fe and Zn, vitamin C, sugars, carotenoids, antioxidant activity, phenolic and flavonoid compounds. In addition, their sensory properties are more pleasant. The nutritional content, quality and safety of organic foods are acceptable if the recent trends are reviewed, tested and verified. Therefore, the aim of this review is to compile, describe and update scientific evidence and data on the quality, safety, bioactive compounds and nutritional and phytochemical quality of foods in traditional and organic fruit, vegetable and cereal production systems.
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Affiliation(s)
- Songül Çakmakçı
- Department of Food Engineering, Faculty of Agriculture, Atatürk University, Erzurum 25240, Turkey
- Correspondence: ; Tel.: +90-442-2312491
| | - Ramazan Çakmakçı
- Department of Field Crops, Faculty of Agriculture, Çanakkale Onsekiz Mart University, Çanakkale 17100, Turkey
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Croatian white grape variety Maraština: First taste of its indigenous mycobiota. Food Res Int 2022; 162:111917. [DOI: 10.1016/j.foodres.2022.111917] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2022] [Revised: 07/09/2022] [Accepted: 09/07/2022] [Indexed: 11/20/2022]
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14
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Zamani M, Ashtary-Larky D, Hafizi N, Naeini F, Rezaei Kelishadi M, Clark CCT, Davoodi SH, Asbaghi O. The effect of grape products on liver enzymes: A systematic review and meta-analysis of randomized controlled trials. Phytother Res 2022; 36:4491-4503. [PMID: 36264051 DOI: 10.1002/ptr.7653] [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: 02/01/2022] [Revised: 08/12/2022] [Accepted: 08/20/2022] [Indexed: 12/13/2022]
Abstract
The favorable influence of grape consumption on metabolic diseases has previously been shown in studies. We sought to assess the effects of grape intake on liver enzymes, including alanine aminotransferase (ALT), aspartate aminotransferase (AST), and alkaline phosphatase (ALP), in adults. We performed literature search in online databases, to find eligible randomized controlled trials (RCTs). we considered RCTs that met the following criteria: RCTs consisted of use of grape products on ALT, AST, and ALP in adults (≥18 years) with at least 2 weeks intervention duration. Pooling data from 11 trials showed that grape products intake significantly reduced ALP (p = .010), without any significant changes in ALT (p = .234) and AST (p = .300). In subgroup analysis, we found a significant reduction in ALP, ALT, and AST when the duration of intervention was ≥12 weeks, and when grape seed extract (GSE) was administered. The variable duration and dosage of intervention was one of the sources of bias in our meta-analysis. Additionally, participants involved in included studies had different physiological status and various age groups. Grape products administration may significantly improve ALT, AST, and ALP in adults in long-term interventions and/or when GSE is administered. It should be noted that the favorable effects of grape consumption were small and may not reach clinical importance.
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Affiliation(s)
- Mohammad Zamani
- Department of Clinical Nutrition, School of Nutritional Sciences and Dietetics, Tehran University of Medical Sciences, Tehran, Iran
| | - Damoon Ashtary-Larky
- Nutrition and Metabolic Diseases Research Center, Ahvaz Jundishapur University of Medical Sciences, Ahvaz, Iran
| | - Nadia Hafizi
- Department of Community Nutrition, School of Nutrition and Food Science, Isfahan University of Medical Sciences, Isfahan, Iran
| | - Fatemeh Naeini
- Department of Clinical Nutrition, School of Nutritional Science, Tehran University of Medical Science, Tehran, Iran
| | - Mahnaz Rezaei Kelishadi
- Department of Community Nutrition, School of Nutrition and Food Science, Isfahan University of Medical Sciences, Isfahan, Iran
| | - Cain C T Clark
- Centre for Intelligent Healthcare, Coventry University, Coventry, UK
| | - Sayed Hosein Davoodi
- National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran.,Cancer Research Center, Shahid Beheshti University of Medical sciences, Tehran, Iran
| | - Omid Asbaghi
- Cancer Research Center, Shahid Beheshti University of Medical sciences, Tehran, Iran
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15
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da Silva MJR, Paiva APM, de Souza JF, Padilha CVDS, Basílio LSP, Lima MDS, Pereira GE, Corrêa LC, Vianello F, Lima GPP, Moura MF, Tecchio MA. Phytochemical profile of Brazilian grapes (Vitis labrusca and hybrids) grown on different rootstocks. PLoS One 2022; 17:e0275489. [PMID: 36264899 PMCID: PMC9584379 DOI: 10.1371/journal.pone.0275489] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2022] [Accepted: 09/18/2022] [Indexed: 11/05/2022] Open
Abstract
Important factors may influence the bioactive compounds in grapes, including scion–rootstock interaction. Therefore, the bioactive compounds and antioxidant activity in grape skin and pulp fractions of ‘Isabel Precoce’, ‘BRS Carmem’, ‘BRS Cora’, ‘BRS Violeta’ and ‘IAC 138–22 Máximo’ were assessed. These cultivars, from genetic improvement programs in Brazil, have good adaptation to subtropical and tropical climate conditions, and can be widely used by winegrowers aiming at adding value to the grape. All grapevines were grafted onto ‘IAC 766’ and ‘IAC 572’ rootstocks under tropical conditions in Brazil. The highest concentration of bioactive compounds was found in skins of ‘BRS Violeta’, followed by ‘IAC 138–22 Máximo’, both grafted onto ‘IAC 766’. There was a strong correlation between phenolic content and antioxidant properties, since antioxidant activity also decreased in the sequence: ‘BRS Violeta’ > ‘IAC 138–22 Máximo’ > ‘BRS Cora’ > ‘BRS Carmem’ > ‘Isabel Precoce’. Skin from hybrid grapes (‘BRS Violeta’, ‘IAC 138–22 Máximo’, ‘BRS Cora’ and ‘BRS Carmem’) grafted in both rootstocks contains higher levels of (poly)phenolic compounds and antioxidant activity than ‘Isabel Precoce’ (V. labrusca). Skin from ‘BRS Violeta’ grafted onto ’IAC 766’ stand out from the others due to their high content of bioactive compounds.
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Affiliation(s)
| | - Ana Paula Maia Paiva
- Department of Horticulture, School of Agriculture, São Paulo State University (UNESP), Botucatu, São Paulo, Brazil
| | - Joyce Fagundes de Souza
- Department of Technology and Social Sciences, Bahia State University (UNEB), Juazeiro, Bahia, Brazil
| | | | | | - Marcos dos Santos Lima
- Department of Food Technology, Federal Institute of Sertão Pernambucano, Petrolina, Pernambuco, Brazil
| | - Giuliano Elias Pereira
- Brazilian Agricultural Research Corporation (Embrapa Semiárido), Petrolina, Pernambuco, Brazil
| | - Luiz Claudio Corrêa
- Brazilian Agricultural Research Corporation (Embrapa Semiárido), Petrolina, Pernambuco, Brazil
| | - Fabio Vianello
- Department of Comparative Biomedicine and Food Science, University of Padova (UNIPD), Padova, Italy
| | - Giuseppina Pace Pereira Lima
- Department of Chemical and Biological Sciences, Institute of Biosciences, São Paulo State University (UNESP), Botucatu, SP, Brazil,* E-mail:
| | | | - Marco Antonio Tecchio
- Department of Horticulture, School of Agriculture, São Paulo State University (UNESP), Botucatu, São Paulo, Brazil
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16
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Geographical differentiation of Molixiang table grapes grown in China based on volatile compounds analysis by HS-GC-IMS coupled with PCA and sensory evaluation of the grapes. Food Chem X 2022; 15:100423. [PMID: 36211739 PMCID: PMC9532774 DOI: 10.1016/j.fochx.2022.100423] [Citation(s) in RCA: 17] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2022] [Revised: 07/24/2022] [Accepted: 08/05/2022] [Indexed: 01/23/2023] Open
Abstract
Volatile fingerprints of three Molixiang grapes were established using HS-GC-IMS. GC-IMS coupled with PCA could distinguished the three Molixiang grapes well. Sensory evaluation revealed significant (P ≤ 0.05) difference among the three samples. E-2-octenal, styrene and benzaldehyde were potential geographical marker compounds.
In this study, the volatile fingerprints of GC-IMS showed great differences on the volatile profiles of Molixiang grapes collected from three different regions of China, which suggested that aroma of table grapes could be largely impacted by origin areas. Butyl lactate, E-2-octenal and Z-2-pentanol were mainly contained in MLX-A, the grapes sampled from Ningbo, China. High contents of p-cymene, styrene and γ-terpinene were observed in MLX-B grapes sampled from Beizhen, China. In addition, benzaldehyde and methyl benzoate were major contained in MLX-C grapes sampled from Zhangzhou, China. The PCA results revealed effective differentiation of samples from different geographical origin based on the information obtained from GC-IMS. Furthermore, sensory evaluation showed that the aroma characters of grapes from different geographical origin were significantly different (P ≤ 0.05). E-2-octenal, styrene and benzaldehyde might serve as the geographical marker compounds of origin area based on the results of GC-IMS analysis and sensory evaluation.
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17
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Bendaali Y, Vaquero C, González C, Morata A. Contribution of Grape Juice to Develop New Isotonic Drinks With Antioxidant Capacity and Interesting Sensory Properties. Front Nutr 2022; 9:890640. [PMID: 35747267 PMCID: PMC9209765 DOI: 10.3389/fnut.2022.890640] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2022] [Accepted: 05/04/2022] [Indexed: 11/13/2022] Open
Abstract
Nowadays, the sector of isotonic beverages has developed its market based on fruit juices that provide a sports drink with antioxidant and biological activities in addition to their principal role of rehydration and replacement of minerals and carbohydrates during physical exercise. Consumption of grape juice is increasing worldwide because of its sensory characteristics and nutritional value. It contains mainly water, sugars, organic acids, and phenolic compounds. Phenolic compounds play a major role in prevention of various diseases through their biological activities linked to antioxidant, anti-inflammation, anticancer, anti-aging, antimicrobial, and cardioprotective properties. Several studies have demonstrated that grape juice is able to improve performances of antioxidant activity, protect against oxidative damage, and reduce inflammation during sports activities. Polyphenol content also provides a great sensory profile, mainly color which is an important indicator for consumers when choosing beverage products. The contribution of grape juice through its nutritional value and sensory properties makes it an alternative for the development of a new isotonic drink that will be a novel and healthy product in the field of healthy beverages.
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18
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Delso C, Berzosa A, Sanz J, Álvarez I, Raso J. Two-Step PEF Processing for Enhancing the Polyphenol Concentration and Decontaminating a Red Grape Juice. Foods 2022; 11:621. [PMID: 35206097 PMCID: PMC8871114 DOI: 10.3390/foods11040621] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2022] [Revised: 02/16/2022] [Accepted: 02/18/2022] [Indexed: 02/01/2023] Open
Abstract
This study's aim is to evaluate Pulsed Electric Fields (PEF) technology as an alternative method for the processing of red grape juice. For this purpose, two PEF treatments were applied: first to grapes for polyphenol enrichment of the juice, and subsequently for microbial decontamination of the obtained juice. Juice obtained from PEF-treated grapes (5 kV/cm, 63.4 kJ/kg) had the polyphenol content 1.5-fold higher and colour intensity two times higher of control juices by spectrophotometric measurement (p ≤ 0.05). A subsequent decontamination treatment by PEF (17.5 kV/cm and 173.6 kJ/kg) achieved inactivation of the present microbiota (yeasts, moulds, and vegetative mesophilic bacteria) below detection level (<30 CFU/mL). Furthermore, PEF-treated juices were microbiologically stable up to 45 days, even at abusive refrigeration storage temperatures (10 °C). PEF juice quality and sensory characteristics were similar to a fresh juice; they were neither affected by the PEF decontamination treatment, nor by storage time and temperature. Results obtained in this study demonstrate the considerable potential of PEF for the production of a polyphenol-enriched and microbially stabilized red grape juice as a unique and sustainable alternative for the juice industry, while avoiding enzymatic and heat treatments.
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Affiliation(s)
| | | | | | | | - Javier Raso
- Food Technology, Facultad de Veterinaria, Instituto Agroalimentario de Aragón-IA2, Universidad de Zaragoza-CITA, 50013 Zaragoza, Spain; (C.D.); (A.B.); (J.S.); (I.Á.)
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19
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Wojdyło A, Nowicka P. Profile of Phenolic Compounds of Prunus armeniaca L. Leaf Extract Determined by LC-ESI-QTOF-MS/MS and Their Antioxidant, Anti-Diabetic, Anti-Cholinesterase, and Anti-Inflammatory Potency. Antioxidants (Basel) 2021; 10:antiox10121869. [PMID: 34942972 PMCID: PMC8698879 DOI: 10.3390/antiox10121869] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2021] [Revised: 11/21/2021] [Accepted: 11/23/2021] [Indexed: 11/16/2022] Open
Abstract
In view of the limited information available in the literature concerning leaves as by-products of Prunus armeniaca cultivation, the aim of this work was to identify and characterize their principal polyphenolic constituents by LC-ESI-QTOF-MS/MS and screening in vitro biological potency as antioxidant capacity (ABTS, online ABTS, FRAP, ORAC), antidiabetic (α-amylase, α-glucosidase), anti-obesity (pancreatic lipase), anti-cholinesterase (AChE and BChE), and anti-inflammatory (COX-1 and COX-2) inhibitory activity. Comparison of different polyphenolic extracts of P. armeniaca cultivar leaves according to their quantitative composition revealed them to be exceptional sources of hydroxycinnamic acids, and to a lesser extent as sources of flavonols. Polyphenol-rich apricot leaf extract (PrALe) showed the most effective anti-obesity action through inhibition of pancreatic lipase, COX-1 and antioxidant capacity, especially the oxygen radical absorbance capacity, which was particularly correlated with polyphenolic compounds. Online ABTS radical UPLC-PDA-PDA analysis clearly demonstrated that the three predominant compounds of PrALe are quercetin-3-O-rutinoside > 5-O- and 3-O-caffeoylquinic acid, which basically contribute to antioxidant potential. These results assist in the evaluation of plant sources of potential new raw materials for application in different commercial sectors, especially for food, cosmetics and pharmaceuticals production.
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20
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Baronio GJ, Souza CS, Silva NNA, Moura NP, Leite AV, Santos AMM, Maciel MIS, Castro CC. Different visitation frequencies of native and non-native bees to vines: how much vegetation is necessary to improve fruit production? PLANT BIOLOGY (STUTTGART, GERMANY) 2021; 23:923-930. [PMID: 34532942 DOI: 10.1111/plb.13327] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/29/2021] [Accepted: 07/22/2021] [Indexed: 06/13/2023]
Abstract
Pollination is provided by biodiversity and maintains global food production. We investigated the effects of vegetation cover on the abundance of floral visitor and vine (Vitis labrusca Raf.) production. We expected an increase in both floral visitor frequencies and vineyard yields with an increase in native vegetation cover in the landscape. We also investigated different scenarios of visitor abundance with and without honeybees (Apis mellifera L.). We surveyed floral visitors from ten vineyard plots with different native cover surrounding them and related both visitors and native vegetation to fruit set. Considering some of these vineyards, we compared physical and chemical traits of berries to understand how they vary according to native vegetation. Floral visitor abundance was positively related to native vegetation cover. However, considering only native bee abundance, we found a dual (hyperbolic) response. Apis mellifera (L.) Africanized was the most abundant species and had the highest number of interactions; however, when removed from the network analysis, the relationship between vineyards and native bees became more specialized. The fruit size and mass of berries differed among vineyards, as did some chemical traits related to commercial quality of fruits, such as soluble solids, pH and flavonoids. Vineyards surrounded by intermediate areas of native vegetation present a balance between resource availability from vineyards and native vegetation. Apis and non-Apis (such as flies and small bees) floral visitors, known to have different effects on vine pollination, could hypothetically provide variation in vine production and quality. Considering a near 20% native vegetation increment, there was an enhancement, on average, of ten-fold more berries per bunch, the changing physical and chemical fruit traits by vegetation increment could also increase the aggregate value of vines and the value of pollination services in the economy.
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Affiliation(s)
- G J Baronio
- Departamento de Ecologia, Instituto de Biociências, Universidade de São Paulo (USP), São Paulo, SP, Brazil
- Programa de Pós-Graduação em Ciência Florestal, Universidade Federal dos Vales do Jequitinhonha e Mucuri, Diamantina, MG, Brazil
| | - C S Souza
- Programa de Pós-Graduaçao em Botânica Aplicada, Universidade Estadual de Montes Claros, Montes Claros, MG, Brazil
| | - N N A Silva
- Programa de Pós-Graduação em Biodiversidade, Departamento de Biologia, Universidade Federal Rural de Pernambuco, Recife, PE, Brazil
| | - N P Moura
- Programa de Pós-Graduação em Ciência e Tecnologia de Alimentos, Departamento de Ciências do Consumo, Universidade Federal Rural de Pernambuco, Recife, PE, Brazil
| | - A V Leite
- Programa de Pós-Graduação em Biodiversidade, Departamento de Biologia, Universidade Federal Rural de Pernambuco, Recife, PE, Brazil
| | - A M M Santos
- Centro Acadêmico de Vitória, Universidade Federal de Pernambuco, Vitória de Santo Antão, Pernambuco, Brazil
| | - M I S Maciel
- Programa de Pós-Graduação em Ciência e Tecnologia de Alimentos, Departamento de Ciências do Consumo, Universidade Federal Rural de Pernambuco, Recife, PE, Brazil
| | - C C Castro
- Universidade Federal do Agreste de Pernambuco, Garanhuns, Pernambuco, Brazil
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21
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Phenolic Analysis and In Vitro Biological Activity of Red Wine, Pomace and Grape Seeds Oil Derived from Vitis vinifera L. cv. Montepulciano d'Abruzzo. Antioxidants (Basel) 2021; 10:antiox10111704. [PMID: 34829574 PMCID: PMC8615145 DOI: 10.3390/antiox10111704] [Citation(s) in RCA: 33] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/08/2021] [Revised: 10/20/2021] [Accepted: 10/26/2021] [Indexed: 12/23/2022] Open
Abstract
Grape pomace is commonly considered a waste product of monovarietal red wine production. Methods: HPLC-DAD analysis was performed to determine the polyphenol and flavonoid contents of all the extracts obtained from Montepulciano d’Abruzzo red wine and grape skins whereas, GC-MS was applied to the determination of fatty acid composition in grape seeds oil. Biological characterization involves antioxidant and antimicrobial assays for all the extracts and seeds oil; Their ability to inhibit α-glucosidase, α-amylase, α-tyrosinase, and ChE enzymes was also detected, together with anti-inflammatory activity on wine, grape skin extracts, and seeds oil by lipoxygenase (5-LOX) and LPS-stimulated macrophage release assays. Data indicate significative polyphenols content (199.31 ± 7.21 mgGAE/g), antioxidant (CUPRAC assay (1036.98 mgTE/g)), enzymatic inhibition (α-tyrosinase: 151.30 ± 1.20 mgKAE/g) and anti-inflammatory activities for wine-organic extract 2, while the antimicrobial activity of grape skin decoction is higher than those reported by wine extracts on three bacterial strains. Interestingly only dealcoholized wine and wine-aqueous extract exerts inhibitory effects on α-glucosidase (20.62 ± 0.23 mmolACAE/g and 19.81 ± 0.03 mmolACAE/g, respectively), while seeds oil is rich in oleic and linoleic acids. These results confirm the strong antioxidant properties of Montepulciano d’Abruzzo grape pomace, suggesting the potential use of this waste product as functional food supplements in the human diet and in cosmeceutics.
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22
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Artificial neural network: a powerful tool in associating phenolic compounds with antioxidant activity of grape juices. FOOD ANAL METHOD 2021. [DOI: 10.1007/s12161-021-02144-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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23
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Pérez-Navarro J, Izquierdo-Cañas PM, Mena-Morales A, Martínez-Gascueña J, Chacón-Vozmediano JL, García-Romero E, Hermosín-Gutiérrez I, Gómez-Alonso S. Genotypic variation in phenolic composition of novel white grape genotypes (Vitis vinifera L.). J Food Compost Anal 2021. [DOI: 10.1016/j.jfca.2021.103987] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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24
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Gao F, Zeng G, Wang B, Xiao J, Zhang L, Cheng W, Wang H, Li H, Shi X. Discrimination of the geographic origins and varieties of wine grapes using high-throughput sequencing assisted by a random forest model. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111333] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
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25
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Ghalishourani SS, Farzollahpour F, Shirinbakhshmasoleh M, Kolahdouz S, Ghaedi E, Behrouzian M, Haghighian HK, Campbell MS, Asbaghi O, Moodi V. Effects of grape products on inflammation and oxidative stress: A systematic review and meta-analysis of randomized controlled trials. Phytother Res 2021; 35:4898-4912. [PMID: 33908079 DOI: 10.1002/ptr.7120] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/08/2020] [Revised: 03/08/2021] [Accepted: 03/26/2021] [Indexed: 12/17/2022]
Abstract
This systematic review and meta-analysis of randomized controlled trials (RCTs) were conducted to determine the effects of grapes and grape products on inflammation and oxidative stress among adults. PubMed, Scopus, ISI Web of Science, and Cochrane Library databases were searched up to July 2020 to identify RCTs investigating the effects of grape and grape products on inflammatory and oxidative stress markers. Weighted mean differences (WMD) were pooled using a random-effects model. Of the 8,962 identified studies, 24 RCTs (27 arms) were included in the statistical analysis. Grape products significantly reduced serum C-reactive protein (CRP) levels (WMD: -0.35 mg/L; 95% CI: -0.62, -0.09, p = .008), but they had no significant effect on serum tumor necrosis factor-alpha (TNF-α) (WMD = -1.08 pg/ml; 95% CI: -2.29, 0.11, p = .07), interleukin-6 (IL-6) (WMD = 0.13 pg/ml; 95% CI: -0.35, 0.60, p = .60), total antioxidant capacity (TAC) (WMD = 0.15; 95% CI: -0.35, 0.65, p = .54), or malondialdehyde (MDA) (WMD = 0.14; 95% CI: -0.64, 0.92, p = .72). The analysis indicated possible decreasing effects of grapes and grape products on CRP, but they might not be able to change IL-6, TNF-α, TAC, and MDA concentrations. Nonetheless, further studies are warranted before definitive conclusions may be reached.
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Affiliation(s)
- Samira Sadat Ghalishourani
- Department of Physical Education and Sport Science, Science and Research Branch, Islamic Azad University, Tehran, Iran
| | | | | | - Shakiba Kolahdouz
- Faculty of Pharmacy, Tehran University of Medical Sciences, Tehran, Iran
| | - Ehsan Ghaedi
- Department of Cellular and Molecular Nutrition, School of Nutritional Sciences and Dietetics, Tehran University of Medical Sciences, Tehran, Iran
| | - Mahsa Behrouzian
- Department of Pediatrics, Faculty of Medicine, Golestan Teaching Hospital, Ahvaz Jundishapur University of Medical Sciences, Ahvaz, Iran
| | - Hossein Khadem Haghighian
- Metabolic Diseases Research Center, Research Institute for Prevention of Non-Communicable Diseases, Qazvin University of Medical Sciences, Qazvin, Iran
| | - Marilyn S Campbell
- Department of Kinesiology and Health Promotion, University of Kentucky, Lexington, Kentucky, USA
| | - Omid Asbaghi
- Student Research Committee, Lorestan University of Medical Sciences, Khorramabad, Iran
| | - Vihan Moodi
- School of Medicine, Tehran University of Medical Sciences, Tehran, Iran
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26
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Asbaghi O, Naeini F, Moodi V, Najafi M, Shirinbakhshmasoleh M, Rezaei Kelishadi M, Hadi A, Ghaedi E, Fadel A. Effect of grape products on blood pressure: a systematic review and meta-analysis of randomized controlled trials. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2021. [DOI: 10.1080/10942912.2021.1901731] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Affiliation(s)
- Omid Asbaghi
- Student Research Committee, Lorestan University of Medical Sciences, Khorramabad, Iran
| | - Fatemeh Naeini
- Department of Clinical Nutrition, School of Nutritional Science, Tehran University of Medical Science, Tehran, Iran
| | - Vihan Moodi
- School of Medicine, Tehran University of Medical Sciences, Tehran, Iran
| | - Moein Najafi
- Department of Community Nutrition, School of Nutrition and Food Science, Isfahan University of Medical Sciences, Isfahan, Iran
| | | | - Mahnaz Rezaei Kelishadi
- Department of Community Nutrition, School of Nutrition and Food Science, Isfahan University of Medical Sciences, Isfahan, Iran
| | - Amir Hadi
- Department of Clinical Nutrition, School of Nutrition and Food Science, Food Security Research Center, Isfahan University of Medical Sciences, Isfahan, Iran
| | - Ehsan Ghaedi
- Students’ Scientific Research Center (SSRC), Tehran University of Medical Sciences (TUMS), Tehran, Iran
- Department of Cellular and Molecular Nutrition, School of Nutritional Sciences and Dietetics, Tehran University of Medical Sciences, Tehran, Iran
| | - Abdulmnannan Fadel
- School of Sport and Exercise Sciences, Liverpool John Moores University, Liverpool, UK
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27
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Development of an HPLC-DAD Method Combined with Chemometrics for Differentiating Geographical Origins of Chinese Red Wines on the Basis of Phenolic Compounds. FOOD ANAL METHOD 2021. [DOI: 10.1007/s12161-021-02032-1] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
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28
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Uzhel A, Borodina A, Gorbovskaya A, Shpigun O, Zatirakha A. Determination of full organic acid profiles in fruit juices and alcoholic beverages using novel chemically derivatized hyperbranched anion exchanger. J Food Compost Anal 2021. [DOI: 10.1016/j.jfca.2020.103674] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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29
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Torres‐Ossandón MJ, Castillo L, Ah‐Hen KS, Vega‐Gálvez A. Effect of high hydrostatic pressure processing on phytochemicals, antioxidant activity, and behavior of
Botrytis cinerea
in white grape juice concentrate. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14864] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- María José Torres‐Ossandón
- Departamento de Ingeniería en Alimentos Universidad de La Serena La Serena Chile
- Laboratorio de Bioquímica y Biología Molecular Departamento de Biología Universidad de La Serena La Serena Chile
| | - Luis Castillo
- Laboratorio de Bioquímica y Biología Molecular Departamento de Biología Universidad de La Serena La Serena Chile
| | - Kong S. Ah‐Hen
- Facultad de Ciencias Agrarias Instituto de Ciencia y Tecnología de los Alimentos Valdivia Chile
| | - Antonio Vega‐Gálvez
- Departamento de Ingeniería en Alimentos Universidad de La Serena La Serena Chile
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30
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Dutra MDCP, Viana AC, Pereira GE, Nassur RDCMR, Lima MDS. Whole, concentrated and reconstituted grape juice: Impact of processes on phenolic composition, "foxy" aromas, organic acids, sugars and antioxidant capacity. Food Chem 2020; 343:128399. [PMID: 33143968 DOI: 10.1016/j.foodchem.2020.128399] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/25/2020] [Revised: 10/07/2020] [Accepted: 10/12/2020] [Indexed: 12/22/2022]
Abstract
The concentration and reconstitution processes of grape juices can result in losing compounds associated with beverage quality. In this context, three tanks containing 50,000 L of grape juice were individually concentrated up to 68 °Brix using a triple vacuum concentrator. The concentrated juice was reconstituted up to the original °Brix of the whole juice (18.4). Phenolic compounds, sugars and organic acids were quantified by high-performance-liquid-chromatography. "Foxy" aromatic compounds were also quantified by gas-chromatography/mass-spectrometry. The concentration and reconstitution process resulted in significant losses (Tukey test, p < 0.01) of trans-caftaric acid, decreasing from 397.08 to 159.14 mg/L, chlorogenic-acid from 34.97 to 8.44 mg/L, aromatic furaneol compound from 9.06 to 1.93 mg/L, as well as total losses for gallic-acid, caffeic-acid, p-coumaric-acid, syringic-acid, hesperidin, pelargonidin-3-glucoside and epicatechin compounds. The concentration and reconstitution of grape juice preserved the antioxidant capacity and most of the quantified compounds, with the reconstituted juice having good nutritional quality.
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Affiliation(s)
- Maria da Conceição Prudêncio Dutra
- Instituto Federal do Sertão Pernambucano, Campus Petrolina, Departamento de Tecnologia em Alimentos, Jardim São Paulo - CEP 56314-520, Petrolina, PE, Brazil.
| | - Arão Cardoso Viana
- Instituto Federal do Sertão Pernambucano, Campus Petrolina, Departamento de Tecnologia em Alimentos, Jardim São Paulo - CEP 56314-520, Petrolina, PE, Brazil.
| | - Giuliano Elias Pereira
- Brazilian Agricultural Research Corporation (Embrapa Semiárido/Uva e Vinho), Rodovia Br 428, Km 152, PO Box 23, CEP 56302-970 Petrolina, PE, Brazil.
| | - Rita de Cássia Mirella Resende Nassur
- Instituto Federal do Sertão Pernambucano, Campus Ouricuri, Departamento de Agroindústria, Estrada do Tamboril s/n, Vila Quixadá CEP 56200-000, Ouricuri, PE, Brazil.
| | - Marcos Dos Santos Lima
- Instituto Federal do Sertão Pernambucano, Campus Petrolina, Departamento de Tecnologia em Alimentos, Jardim São Paulo - CEP 56314-520, Petrolina, PE, Brazil.
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31
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Badmos S, Fu M, Granato D, Kuhnert N. Classification of Brazilian roasted coffees from different geographical origins and farming practices based on chlorogenic acid profiles. Food Res Int 2020; 134:109218. [PMID: 32517947 DOI: 10.1016/j.foodres.2020.109218] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/17/2019] [Revised: 04/01/2020] [Accepted: 04/02/2020] [Indexed: 11/19/2022]
Abstract
Sixty-seven roasted coffee samples from different regions of Brazil cultivated using organic, conventional and biodynamic farming practices were analysed and quantified using high performance liquid chromatography coupled with mass spectrometry, and treated with supervised (PLS-DA) and unsupervised (PCA) multivariate statistical tools. The profile of the chlorogenic acids constituents were analysed by high resolution and tandem mass spectrometry, which allowed the identification of mono- caffeoyl-, feruloyl-, para-Coumaroylquinic acids and their respective regio-isomers. This study provides a comprehensive analysis of absolute quantitative data set of chlorogenic acids constituents (CQA, FQA and pCoQA isomers) in Brazilian coffee beans produced from different regions of the country. Variations in the chlorogenic acids compositions were observed if organic and conventional roasted coffee beans were compared. The use of multivariate statistical tools allowed the identification of suitable biomarkers for determining significant differences between the three coffee agricultural practices, while coffees produced from the diverse geographical regions showed no significant difference.
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Affiliation(s)
- Sabur Badmos
- Department of Life Sciences and Chemistry, Jacobs University Bremen, Campus Ring 1, 28759 Bremen, Germany
| | - Maotian Fu
- Department of Life Sciences and Chemistry, Jacobs University Bremen, Campus Ring 1, 28759 Bremen, Germany
| | - Daniel Granato
- Food Processing and Quality, Production Systems Unit - Natural Resources Institute Finland (Luke) - Tietotie 2, FI-02150 Espoo, Finland
| | - Nikolai Kuhnert
- Department of Life Sciences and Chemistry, Jacobs University Bremen, Campus Ring 1, 28759 Bremen, Germany.
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32
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Wang Z, Erasmus SW, Dekker P, Guo B, Stoorvogel JJ, van Ruth SM. Linking growing conditions to stable isotope ratios and elemental compositions of Costa Rican bananas (Musa spp.). Food Res Int 2020; 129:108882. [PMID: 32036917 DOI: 10.1016/j.foodres.2019.108882] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2019] [Revised: 11/30/2019] [Accepted: 12/01/2019] [Indexed: 11/26/2022]
Abstract
Traceability of agricultural produce is getting increasingly important for numerous reasons including marketing, certification, and food safety. Globally, banana (Musa spp.) with its high nutritional value and easy accessibility, is a popular fruit among consumers. Bananas are produced throughout the (sub-)tropics under a wide range of environmental conditions. Environmental conditions could influence the composition of bananas. Understanding the effect of these conditions on fruit composition provides a way of increasing the fruit's traceability and linking it to its origin - a crucial aspect for the increasing global supply chain. In this study, we examined the influence of growing conditions on the isotopic and elemental composition of bananas produced in 15 Costa Rican farms. A total of 88 bananas (peel and pulp) were collected from the farms and analysed for isotopic signatures (δ13C, δ15N, and δ18O) and elemental compositions. The growing conditions were characterized in terms of climate, topography and soil conditions. The isotopic ratios differed significantly between groups of farms. The δ13C and δ15N values were mainly influenced by soil types, while rainfall and temperatures related more to the δ18O values. The elemental compositions of the bananas were primarily influenced by the local rainfall and soil types, while the geographical origin could be distinguished using principal component analysis. The overall results link the growing conditions to the isotopic and elemental compositions of bananas, thereby also providing a way to trace its origin.
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Affiliation(s)
- Zhijun Wang
- Food Quality and Design Group, Wageningen University and Research, P.O. Box 17, 6700 AA, Wageningen, the Netherlands
| | - Sara W Erasmus
- Food Quality and Design Group, Wageningen University and Research, P.O. Box 17, 6700 AA, Wageningen, the Netherlands
| | - Pieter Dekker
- Food Quality and Design Group, Wageningen University and Research, P.O. Box 17, 6700 AA, Wageningen, the Netherlands; Wageningen Food Safety Research, Wageningen University and Research, P.O. Box 230, 6700 AE, Wageningen, the Netherlands
| | - Boli Guo
- Institute of Food Science and Technology, Chinese Academy of Agriculture Sciences/Key Laboratory of Agro-products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Beijing 100193, PR China
| | - Jetse J Stoorvogel
- Soil Geography and Landscape Group, Wageningen University and Research, P.O. Box 47, 6700AA, Wageningen, the Netherlands
| | - Saskia M van Ruth
- Food Quality and Design Group, Wageningen University and Research, P.O. Box 17, 6700 AA, Wageningen, the Netherlands; Wageningen Food Safety Research, Wageningen University and Research, P.O. Box 230, 6700 AE, Wageningen, the Netherlands.
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33
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Maria de Carvalho Tavares I, Bonatto Machado de Castilhos M, Aparecida Mauro M, Mota Ramos A, Teodoro de Souza R, Gómez-Alonso S, Gomes E, Da-Silva R, Hermosín-Gutiérrez I, Silva Lago-Vanzela E. BRS Violeta (BRS Rúbea × IAC 1398-21) grape juice powder produced by foam mat drying. Part I: Effect of drying temperature on phenolic compounds and antioxidant activity. Food Chem 2019; 298:124971. [PMID: 31260997 DOI: 10.1016/j.foodchem.2019.124971] [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: 02/07/2019] [Revised: 05/14/2019] [Accepted: 06/09/2019] [Indexed: 11/26/2022]
Abstract
The BRS Violeta grape presents pulp and skin with high content of phenolic compounds (PCs) and intense purplish color. It was used as raw material for the production of juice and dehydrated products using foam mat drying at 60, 70 and 80 °C and freeze drying (control). HLPC-DAD-ESI-MSn allowed the evaluation of the quantitative and qualitative changes of the main PCs (anthocyanins, flavonols and hydroxycinnamic acid derivatives (HCAD)) present in the grapes during the processing. The use of the steam extraction method to obtain grape juice allowed a greater extraction of flavonols and, mainly derivatives of hydroxycinnamic acids, when compared with anthocyanins. Drying at 70 °C was the most suitable for the preservation of the PCs and, at the same time, for the reduction of the processing time. The powdered products presented considerable concentrations of total PCs (3-5 mg/g) and antioxidant activity (32-79 (DPPH) or 17-27 (FRAP) mg/g).
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Affiliation(s)
- Iasnaia Maria de Carvalho Tavares
- São Paulo State University (UNESP), Institute of Biosciences, Humanities and Exact Sciences (Ibilce), Cristovão Colombo, 2265, Jardim Nazareth, 15054-000, Campus São, José do Rio Preto, São Paulo, Brazil.
| | | | - Maria Aparecida Mauro
- São Paulo State University (UNESP), Institute of Biosciences, Humanities and Exact Sciences (Ibilce), Cristovão Colombo, 2265, Jardim Nazareth, 15054-000, Campus São, José do Rio Preto, São Paulo, Brazil.
| | - Afonso Mota Ramos
- University of Vicosa (UFV), Avenida Peter Henry Rolfs, s/n, Campus Universitário, 36570-000 Viçosa, Minas Gerais, Brazil.
| | | | - Sergio Gómez-Alonso
- Universidad de Castilla-La Mancha (UCLM), Instituto Regional de Investigación Científica Aplicada, Avda. Camilo José Cela S/N, 13071 Ciudad Real, Spain.
| | - Eleni Gomes
- São Paulo State University (UNESP), Institute of Biosciences, Humanities and Exact Sciences (Ibilce), Cristovão Colombo, 2265, Jardim Nazareth, 15054-000, Campus São, José do Rio Preto, São Paulo, Brazil.
| | - Roberto Da-Silva
- São Paulo State University (UNESP), Institute of Biosciences, Humanities and Exact Sciences (Ibilce), Cristovão Colombo, 2265, Jardim Nazareth, 15054-000, Campus São, José do Rio Preto, São Paulo, Brazil.
| | - Isidro Hermosín-Gutiérrez
- Universidad de Castilla-La Mancha (UCLM), Instituto Regional de Investigación Científica Aplicada, Avda. Camilo José Cela S/N, 13071 Ciudad Real, Spain.
| | - Ellen Silva Lago-Vanzela
- São Paulo State University (UNESP), Institute of Biosciences, Humanities and Exact Sciences (Ibilce), Cristovão Colombo, 2265, Jardim Nazareth, 15054-000, Campus São, José do Rio Preto, São Paulo, Brazil.
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34
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Milella RA, Basile T, Alba V, Gasparro M, Giannandrea MA, Debiase G, Genghi R, Antonacci D. Optimized ultrasonic-assisted extraction of phenolic antioxidants from grape ( Vitis vinifera L.) skin using response surface methodology. Journal of Food Science and Technology 2019; 56:4417-4428. [PMID: 31686673 DOI: 10.1007/s13197-019-03946-9] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 07/05/2019] [Accepted: 07/11/2019] [Indexed: 11/25/2022]
Abstract
Currently, the analysis of bioactive compounds is easily carried out by modern chromatographic and spectrometric techniques, but the success of the procedure still depends on the efficiency of the extraction methods. This work aimed at finding the optimal conditions for ultrasonic-assisted extraction (UAE) of phenolic antioxidants from grape skin using single-factor experimentation combined with response-surface methodology. Our extraction parameters were ethanol concentration, time and temperature. Total phenolic content (TPC and TPC-280), 2,2-diphenyl-2-picrylhydrazyl (DPPH) radical-scavenging activity and oxygen radical absorbance capacity (ORAC) were dependent variables. A second-order polynomial model satisfactorily described the experimental data. Optimized extraction conditions for UAE from grape skin were: 59.5% ethanol, 113.6 min and 66.8 °C for TPC extraction; 61.1% ethanol, 99.4 min and 66.1 °C for TPC-280 extraction; 57.1% ethanol, 99.5 min and 66.8 °C for DPPH radical-scavenging activity; 60.2% ethanol, 82.4 min and 66.8 °C for ORAC value. Our work provides detailed and useful information to optimize the extraction of grape skin phenols, which are widely used as dietary supplements and nutraceuticals.
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Affiliation(s)
- Rosa Anna Milella
- Research Centre for Viticulture and Enology, Council for Agricultural Research and Economics, via Casamassima 148, 70010 Turi, BA Italy
| | - Teodora Basile
- Research Centre for Viticulture and Enology, Council for Agricultural Research and Economics, via Casamassima 148, 70010 Turi, BA Italy
| | - Vittorio Alba
- Research Centre for Viticulture and Enology, Council for Agricultural Research and Economics, via Casamassima 148, 70010 Turi, BA Italy
| | - Marica Gasparro
- Research Centre for Viticulture and Enology, Council for Agricultural Research and Economics, via Casamassima 148, 70010 Turi, BA Italy
| | - Maria Angela Giannandrea
- Research Centre for Viticulture and Enology, Council for Agricultural Research and Economics, via Casamassima 148, 70010 Turi, BA Italy
| | - Giambattista Debiase
- Research Centre for Viticulture and Enology, Council for Agricultural Research and Economics, via Casamassima 148, 70010 Turi, BA Italy
| | - Rosalinda Genghi
- Research Centre for Viticulture and Enology, Council for Agricultural Research and Economics, via Casamassima 148, 70010 Turi, BA Italy
| | - Donato Antonacci
- Research Centre for Viticulture and Enology, Council for Agricultural Research and Economics, via Casamassima 148, 70010 Turi, BA Italy
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35
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Iglesias-Carres L, Mas-Capdevila A, Bravo FI, Aragonès G, Arola-Arnal A, Muguerza B. A comparative study on the bioavailability of phenolic compounds from organic and nonorganic red grapes. Food Chem 2019; 299:125092. [DOI: 10.1016/j.foodchem.2019.125092] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/11/2019] [Revised: 06/21/2019] [Accepted: 06/26/2019] [Indexed: 10/26/2022]
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36
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Ureta MM, Romano N, Kakisu E, Gómez-Zavaglia A. Synthesis of fructo-oligosaccharides using grape must and sucrose as raw materials. Food Res Int 2019; 123:166-171. [PMID: 31284964 DOI: 10.1016/j.foodres.2019.04.044] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2018] [Revised: 04/16/2019] [Accepted: 04/18/2019] [Indexed: 11/29/2022]
Abstract
Grape must market has been rising and there is an increasing interest to use it as a "natural" replacement for traditional sugars. Food or beverages with prebiotic compounds, including fructo-oligosaccharides (FOS), emerge as an alternative for the new health style trend. The aim of this work was to investigate whether the combination of grape must with sucrose was a suitable raw material for the synthesis of FOS. This way, a prebiotic syrup containing fructose and FOS, potentially useful for the formulation of foods and beverages, could be obtained. The main process consisted of three stages, namely conditioning of grape must (oxidation of the initial glucose concentration, stage 1), synthesis of FOS [incorporation of 20, 30 and 55% (w/w) sucrose, and 3.5% v/v Viscozyme L - 4.2 U/mg-, stage 2], and conditioning of the final product (oxidation of the glucose generated during the synthesis, stage 3). At stage 1, glucose concentration decreased from 222.8 mg/mL to 47.2 mg/mL, representing a decay of about 80% regarding the initial concentration of glucose. At stage 2, incorporating 20% (w/w) sucrose was not enough to impulse FOS synthesis. In turn, although 30 and 55% (w/w) sucrose produced very similar concentrations of total FOS (DP3 + DP4), 55% (w/w) sucrose led to higher glucose generation and less DP4 formation. Hence, 30% (w/w) sucrose was the condition selected for the synthesis and further conditioning of the obtained product (stage 3). In these conditions, the final product consisted of more than 30% of short chain FOS (19% and 13% of DP3 and DP4, respectively), 55% fructose and less than 11% of glucose and sucrose. Considering that fructose has approximately double sweetening power than glucose, the obtained syrup has a bigger sweetening power in comparison with the original grape must, also providing the prebiotic benefits of FOS.
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Affiliation(s)
- Maria Micaela Ureta
- Center for Research and Development in Food Cryotechnology (CIDCA, CCT-CONICET La Plata), RA1900 La Plata, Argentina
| | - Nelson Romano
- Center for Research and Development in Food Cryotechnology (CIDCA, CCT-CONICET La Plata), RA1900 La Plata, Argentina
| | - Emiliano Kakisu
- Department of Productive and Technological Development, National University of Lanus, RA 1826 Buenos Aires, Argentina
| | - Andrea Gómez-Zavaglia
- Center for Research and Development in Food Cryotechnology (CIDCA, CCT-CONICET La Plata), RA1900 La Plata, Argentina.
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37
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da Silva MJR, da Silva Padilha CV, Dos Santos Lima M, Pereira GE, Filho WGV, Moura MF, Tecchio MA. Grape juices produced from new hybrid varieties grown on Brazilian rootstocks - Bioactive compounds, organic acids and antioxidant capacity. Food Chem 2019; 289:714-722. [PMID: 30955671 DOI: 10.1016/j.foodchem.2019.03.060] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/18/2018] [Revised: 03/11/2019] [Accepted: 03/12/2019] [Indexed: 11/28/2022]
Abstract
The objective of this study was to assess the content of bioactive compounds, organic acids and antioxidant capacity of grape juices from Isabel Precoce, BRS Carmem, BRS Cora and IAC 138-22 Máximo varieties grown on the 'IAC 766' and 'IAC 572' rootstocks under tropical conditions in Brazil. In general, the color attributes of the 'Isabel Precoce' juice were inferior to those of the other juices due to their low anthocyanin content. In contrast, 'IAC 138-22 Máximo' juices showed the highest content of most individual anthocyanins, flavonols, trans-resveratrol and total phenolic compounds, and thus, higher antioxidant capacity. Except for 'BRS Carmem', all the juices presented higher sugar accumulation when 'IAC 766' was used. This rootstock also contributed to the accumulation of t-resveratrol and most of individual anthocyanins in the 'IAC 138-22 Máximo' juices. However, the monomeric anthocyanin content was higher in 'BRS Carmem' juices when 'IAC 572' rootstock was used.
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Affiliation(s)
- Marlon Jocimar Rodrigues da Silva
- São Paulo State University (Unesp), School of Agriculture, Campus Botucatu, Avenida Universitária, n° 3780 - CEP 18610-034, Altos do Paraíso, Botucatu, SP, Brazil.
| | - Carla Valéria da Silva Padilha
- Instituto Federal do Sertão Pernambucano, Departamento de Tecnologia em Alimentos, Campus Petrolina, Rod. BR 407 Km 08, S/N, Jardim São Paulo, CEP 56314-520 Petrolina, PE, Brazil
| | - Marcos Dos Santos Lima
- Instituto Federal do Sertão Pernambucano, Departamento de Tecnologia em Alimentos, Campus Petrolina, Rod. BR 407 Km 08, S/N, Jardim São Paulo, CEP 56314-520 Petrolina, PE, Brazil.
| | - Giuliano Elias Pereira
- Empresa Brasileira de Pesquisa Agropecuária - Embrapa Semiárido/Uva e Vinho, Rodovia BR 428, Km 152, CP 23, CEP 56302-970 Petrolina, PE, Brazil.
| | - Waldemar Gastoni Venturini Filho
- São Paulo State University (Unesp), School of Agriculture, Campus Botucatu, Avenida Universitária, n° 3780 - CEP 18610-034, Altos do Paraíso, Botucatu, SP, Brazil.
| | - Mara Fernandes Moura
- Centro APTA de Frutas, Instituto Agronômico, Avenida Luiz Pereira do Santos, 1500, CEP 13.214-820, Jundiaí, SP, Brazil.
| | - Marco Antonio Tecchio
- São Paulo State University (Unesp), School of Agriculture, Campus Botucatu, Avenida Universitária, n° 3780 - CEP 18610-034, Altos do Paraíso, Botucatu, SP, Brazil.
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38
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An overview of organosulfur compounds from Allium spp.: From processing and preservation to evaluation of their bioavailability, antimicrobial, and anti-inflammatory properties. Food Chem 2019; 276:680-691. [DOI: 10.1016/j.foodchem.2018.10.068] [Citation(s) in RCA: 124] [Impact Index Per Article: 24.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2018] [Revised: 10/11/2018] [Accepted: 10/12/2018] [Indexed: 01/01/2023]
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39
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Electronic Nose in Combination with Chemometrics for Characterization of Geographical Origin and Agronomic Practices of Table Grape. FOOD ANAL METHOD 2019. [DOI: 10.1007/s12161-019-01458-y] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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40
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Ghaedi E, Moradi S, Aslani Z, Kord-Varkaneh H, Miraghajani M, Mohammadi H. Effects of grape products on blood lipids: a systematic review and dose–response meta-analysis of randomized controlled trials. Food Funct 2019; 10:6399-6416. [DOI: 10.1039/c9fo01248f] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Grape products through several plausible mechanisms-of-action are reported to improve lipid profile. The present systematic review revealed that grape product supplementation might have a positive effect on achieving a lipid profile target.
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Affiliation(s)
- Ehsan Ghaedi
- Students’ Scientific Research Center (SSRC)
- Tehran University of Medical Sciences (TUMS)
- Tehran
- Iran
- Department of Cellular and Molecular Nutrition
| | - Sajjad Moradi
- Halal Research Centre of IRI
- FDA
- Tehran
- Iran
- Nutritional Sciences Department
| | - Zahra Aslani
- Department of Community Nutrition
- School of Nutritional Sciences and Dietetics
- Tehran University of Medical Sciences
- Tehran
- Iran
| | - Hamed Kord-Varkaneh
- Student Research Committee
- Department of Clinical Nutrition and Dietetics
- Faculty of Nutrition and Food Technology
- Shahid Beheshti University of Medical Sciences
- Tehran
| | - Maryam Miraghajani
- National Nutrition and Food Technology Research Institute
- Shahid Beheshti University of Medical Sciences
- Tehran
- Iran
- The Early Life Research Unit
| | - Hamed Mohammadi
- Student Research Committee
- Department of Clinical Nutrition
- School of Nutrition and Food Science
- Isfahan University of Medical Sciences
- Isfahan
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41
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Dutra MDCP, Rodrigues LL, de Oliveira D, Pereira GE, Lima MDS. Integrated analyses of phenolic compounds and minerals of Brazilian organic and conventional grape juices and wines: Validation of a method for determination of Cu, Fe and Mn. Food Chem 2018; 269:157-165. [DOI: 10.1016/j.foodchem.2018.07.014] [Citation(s) in RCA: 49] [Impact Index Per Article: 8.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2018] [Revised: 07/01/2018] [Accepted: 07/02/2018] [Indexed: 12/01/2022]
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42
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Silva GG, Dutra MDCP, de Oliveira JB, Rybka ACP, Pereira GE, Dos Santos Lima M. Processing methods with heat increases bioactive phenolic compounds and antioxidant activity in grape juices. J Food Biochem 2018; 43:e12732. [PMID: 31353539 DOI: 10.1111/jfbc.12732] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2018] [Revised: 10/03/2018] [Accepted: 10/30/2018] [Indexed: 12/11/2022]
Abstract
In this work, the influence of the method of processing on phenolic composition and the in vitro antioxidant activity (AOX) of grape juices was studied. The classic methods of producing "Hot Press" (HP), "Hot Break" (HB), and "Cold Press" (CP), and an artisanal method using steam were compared. Among the methods of elaboration of evaluated grape juices, those that heated the grape showed higher content of bioactive phenolics and AOX. The artisanal method using steam presented acceptable bioactive content and could be simple alternative for grape juice production. The main bioactive compounds quantified in the studied juices were procyanidin B1, quercetin-3-pyranoside, chlorogenic acid, malvidin-3-glucoside, cyanidin-3-glucoside, and petunidin-3-glucoside. These were correlated by principal component analysis (PCA) with the antioxidant activity. The characteristics obtained from the different juice elaboration methods demonstrate that the HB method was responsible for the greatest extraction of bioactive compounds from the grapes. PRACTICAL APPLICATIONS: Worldwide consumption of grape juice has been increasing. The factors that have contributed to this growth include the good sensory acceptance and the nutritional appeal related to bioactive compounds. The bioactive compounds of grape juice are mainly flavonoids and phenolic acids, and several factors exert influence on the phenolic composition of this beverage, among them, the method of elaboration. The present work presents new information on the influence of grape juice processing methods on the profile of bioactive compounds of nutritional interest and contributes to improvements in the production processes of this beverage.
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Affiliation(s)
- Gildeilza Gomes Silva
- Department of Technology and Social Sciences (DTCS III), University of Bahia (UNEB), Juazeiro, Brazil
| | | | | | | | - Giuliano Elias Pereira
- Empresa Brasileira de Pesquisa Agropecuária - Embrapa Semiárido/Uva e Vinho, Petrolina, Brazil
| | - Marcos Dos Santos Lima
- Departamento de Tecnologia em Alimentos, Instituto Federal do Sertão Pernambucano, Petrolina, Brazil
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43
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Farshidi N, Moghaddam M, Yaghoubi V, Ayati SH, Varasteh AR, Sankian M. Type IV chitinase quantification in four different grape cultivars (Vitis vinifera) in northeast of Iran by an indirect sandwich enzyme-linked immunosorbent assay. J Immunoassay Immunochem 2018; 40:139-148. [PMID: 30346872 DOI: 10.1080/15321819.2018.1535439] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
Abstract
The incidence of grape (Vitis vinifera) allergy in the northeast of Iran is second to melon allergy. Type IV chitinase is one of the major grape allergens. The current study investigates the level of type IV chitinase in four grape variants for the first time in Khorasan Razavi Province using a highly sensitive sandwich enzyme-linked immunosorbent assay (ELISA). This assay was developed using a polyclonal antibody as a capture antibody and monoclonal antibody as a secondary one. Finally, the amount of type IV chitinase was measured by the validated ELISA test. The sensitivity of the developed sandwich ELISA is 16 ± 0.05 ng/ml, and its mean coefficients of intraday and interday variations are <5% and <15%, respectively. The recovery of the designed ELISA is 64 ± 0.9 %. The assessments showed that the highest level of type IV chitinase was 39.7 ± 2.3 μg/g in Peykani grape, whereas in the Sultana cultivar, it was 1.76 ± 0.1 μg/g. According to the data, the level of type IV chitinase is variable in different cultivars, and hence, it will be helpful for clinicians to recommend a less allergenic variety to the patient.
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Affiliation(s)
- Narges Farshidi
- a Immunology research center , Mashhad University of Medical Sciences, VakilAbad , Mashhad , Khorasan Razavi province , Iran (the Islamic Republic of)
| | - Maliheh Moghaddam
- b Department of Immunobiochemistry , Bu-Ali Research Institute , Mashhad , Iran (the Islamic Republic of)
| | - Vahid Yaghoubi
- c Immunology research center , Mashhad University of Medical Sciences , Mashhad , Iran (the Islamic Republic of)
| | - Seyed Hasan Ayati
- c Immunology research center , Mashhad University of Medical Sciences , Mashhad , Iran (the Islamic Republic of)
| | - Abdol-Reza Varasteh
- d Department of Immunology , School of Medicine Mashhad University of Medical Sciences , Mashhad , Iran (the Islamic Republic of)`
| | - Mojtaba Sankian
- e Immunology, Buali Research center , School of Medicine Mashhad University of Medical Sciences , Mashhad , Iran (the Islamic Republic of)
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44
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Sass CAB, Kuriya S, da Silva GV, Silva HLA, da Cruz AG, Esmerino EA, Freitas MQ. Completion task to uncover consumer's perception: a case study using distinct types of hen's eggs. Poult Sci 2018; 97:2591-2599. [PMID: 29660079 DOI: 10.3382/ps/pey103] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2017] [Accepted: 03/08/2018] [Indexed: 12/14/2022] Open
Abstract
The choice and consumption of eggs are made considering a consumers' multidimensional perception, and their understanding becomes essential to the production targeting and the products' success in the market. In this context, this work aimed to verify the consumers' perception about the distinct types of hens' eggs, using a projective technique of completion task combined with presentation of images. A hundred consumers (n = 100) evaluated the main factors, both positive and negative, involved at the purchase time of eggs besides estimating their price. Between the positive factors that guide the eggs' consumption and purchase, the category with highest mention of terms was "Health," whereas negatively it was highlighted the category "Price." Concerning the perception of price, the results showed that the factory farm white eggs' value was the one that least differed from the average market price, possibly due to the nearness and familiarity with this variety. The methodology of completion task combined with presentation of images proved as being a practical and efficient tool to capture the consumers' perception of eggs, capable of providing valuable information to the ones involved in the production chain and commercialization of these products.
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Affiliation(s)
- C A B Sass
- Department of Food Technology, Faculty of Veterinary Medicine, Federal Fluminense University (UFF), Niterói, Rio de Janeiro, Brazil, 24230-340
| | - S Kuriya
- Department of Food Science and Technology, Federal Institute of Education of Rio de Janeiro, Maracanã, Rio de Janeiro, Brazil, 20270-021
| | - G V da Silva
- Department of Food Technology, Federal Rural University of Rio de Janeiro, Seropédica, Rio de Janeiro, Brazil, 23890-000
| | - H L A Silva
- Department of Food Technology, Faculty of Veterinary Medicine, Federal Fluminense University (UFF), Niterói, Rio de Janeiro, Brazil, 24230-340
| | - A G da Cruz
- Department of Food Science and Technology, Federal Institute of Education of Rio de Janeiro, Maracanã, Rio de Janeiro, Brazil, 20270-021
| | - E A Esmerino
- Department of Food Technology, Faculty of Veterinary Medicine, Federal Fluminense University (UFF), Niterói, Rio de Janeiro, Brazil, 24230-340
| | - M Q Freitas
- Department of Food Technology, Faculty of Veterinary Medicine, Federal Fluminense University (UFF), Niterói, Rio de Janeiro, Brazil, 24230-340
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45
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Monteiro PI, Santos JS, Alvarenga Brizola VR, Pasini Deolindo CT, Koot A, Boerrigter-Eenling R, van Ruth S, Georgouli K, Koidis A, Granato D. Comparison between proton transfer reaction mass spectrometry and near infrared spectroscopy for the authentication of Brazilian coffee: A preliminary chemometric study. Food Control 2018. [DOI: 10.1016/j.foodcont.2018.04.009] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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46
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Quantification of inorganic anions and organic acids in apple and orange juices using novel covalently-bonded hyperbranched anion exchanger with improved selectivity. J Chromatogr A 2018; 1567:130-135. [DOI: 10.1016/j.chroma.2018.06.065] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2018] [Revised: 06/18/2018] [Accepted: 06/26/2018] [Indexed: 11/21/2022]
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47
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Determination of geographical origin of commercial tomato through analysis of stable isotopes, elemental composition and chemical markers. Food Control 2018. [DOI: 10.1016/j.foodcont.2017.11.013] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
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48
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Granato D, Shahidi F, Wrolstad R, Kilmartin P, Melton LD, Hidalgo FJ, Miyashita K, Camp JV, Alasalvar C, Ismail AB, Elmore S, Birch GG, Charalampopoulos D, Astley SB, Pegg R, Zhou P, Finglas P. Antioxidant activity, total phenolics and flavonoids contents: Should we ban in vitro screening methods? Food Chem 2018; 264:471-475. [PMID: 29853403 DOI: 10.1016/j.foodchem.2018.04.012] [Citation(s) in RCA: 309] [Impact Index Per Article: 51.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2017] [Revised: 03/10/2018] [Accepted: 04/06/2018] [Indexed: 12/21/2022]
Abstract
As many studies are exploring the association between ingestion of bioactive compounds and decreased risk of non-communicable diseases, the scientific community continues to show considerable interest in these compounds. In addition, as many non-nutrients with putative health benefits are reducing agents, hydrogen donors, singlet oxygen quenchers or metal chelators, measurement of antioxidant activity using in vitro assays has become very popular over recent decades. Measuring concentrations of total phenolics, flavonoids, and other compound (sub)classes using UV/Vis spectrophotometry offers a rapid chemical index, but chromatographic techniques are necessary to establish structure-activity. For bioactive purposes, in vivo models are required or, at the very least, methods that employ distinct mechanisms of action (i.e., single electron transfer, transition metal chelating ability, and hydrogen atom transfer). In this regard, better understanding and application of in vitro screening methods should help design of future research studies on 'bioactive compounds'.
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Affiliation(s)
- Daniel Granato
- Department of Food Engineering, State University of Ponta Grossa, Av. Carlos Cavalcanti, 4748, 84030-900 Ponta Grossa, Brazil.
| | - Fereidoon Shahidi
- Department of Biochemistry, Memorial University of Newfoundland, St. John's, NL A1B 3X9, Canada
| | - Ronald Wrolstad
- Oregon State University, 100 Wiegand Hall, Corvallis, OR 97331, United States
| | - Paul Kilmartin
- University of Auckland, Auckland Mail Centre, Auckland, New Zealand
| | - Laurence D Melton
- School of Chemical Sciences, University of Auckland, Private Bag 92019, Auckland 1142, New Zealand
| | - Francisco J Hidalgo
- Instituto de la Grasa, Consejo Superior de Investigaciones Científicas, Carretera de Utrera km 1, Campus Universitario - Edificio 46, 41013 Seville, Spain
| | - Kazuo Miyashita
- Faculty of Fisheries Sciences, Hokkaido University, Hakodate 041-8611, Japan
| | - John van Camp
- Laboratory of Food Chemistry and Human Nutrition (nutriFOODchem), Department of Food Safety and Food Quality, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, B-9000 Ghent, Belgium
| | | | - Amin B Ismail
- Center for Quality Assurance (CQA), Universiti Putra Malaysia, Malaysia
| | - Stephen Elmore
- Food and Nutritional Sciences, University of Reading, PO Box 217 Whiteknights, RG6 6AH Reading, United Kingdom
| | - Gordon G Birch
- Food and Nutritional Sciences, University of Reading, PO Box 217 Whiteknights, RG6 6AH Reading, United Kingdom
| | - Dimitris Charalampopoulos
- Food and Nutritional Sciences, University of Reading, PO Box 217 Whiteknights, RG6 6AH Reading, United Kingdom
| | | | - Ronald Pegg
- University of Georgia, Athens, GA United States
| | | | - Paul Finglas
- Quadram Institute Bioscience, NR4 7UA Norwich, United Kingdom
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49
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de Souza EL, de Albuquerque TMR, Dos Santos AS, Massa NML, de Brito Alves JL. Potential interactions among phenolic compounds and probiotics for mutual boosting of their health-promoting properties and food functionalities - A review. Crit Rev Food Sci Nutr 2018; 59:1645-1659. [PMID: 29377718 DOI: 10.1080/10408398.2018.1425285] [Citation(s) in RCA: 87] [Impact Index Per Article: 14.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Abstract
Several foods are rich sources of phenolic compounds (PC) and their beneficial effects on human health may be increased through the action of probiotics. Additionally, probiotics may use PC as substrates, increasing their survival and functionality. This review presents available studies on the effects of PC on probiotics, including their physiological functionalities, interactions and capability of surviving during exposure to gastrointestinal conditions and when incorporated into food matrices. Studies have shown that PC can improve the adhesion capacity and survival of probiotics during exposure to conditions that mimic the gastrointestinal tract. There is strong evidence that PC can modulate the composition of the gut microbiota in hosts, improving a variety of biochemical markers and risk factors for chronic diseases. Available literature also indicates that metabolites of PC formed by intestinal microorganisms, including probiotics, exert a variety of benefits on host health. These metabolites are typically more active than parental dietary PC. The presence of PC commonly enhances probiotic survival in different foods. Finally, further clinical studies need to be developed to confirm in vitro and experimental findings concerning the beneficial interactions among different PC and probiotics.
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Affiliation(s)
- Evandro Leite de Souza
- a Department of Nutrition , Health Sciences Center, Federal University of Paraíba , João Pessoa , Paraíba , Brazil
| | | | - Aldeir Sabino Dos Santos
- a Department of Nutrition , Health Sciences Center, Federal University of Paraíba , João Pessoa , Paraíba , Brazil
| | - Nayara Moreira Lacerda Massa
- a Department of Nutrition , Health Sciences Center, Federal University of Paraíba , João Pessoa , Paraíba , Brazil
| | - José Luiz de Brito Alves
- a Department of Nutrition , Health Sciences Center, Federal University of Paraíba , João Pessoa , Paraíba , Brazil
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50
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Guo X, Zhang T, Shi L, Gong M, Jin J, Zhang Y, Liu R, Chang M, Jin Q, Wang X. The relationship between lipid phytochemicals, obesity and its related chronic diseases. Food Funct 2018; 9:6048-6062. [DOI: 10.1039/c8fo01026a] [Citation(s) in RCA: 26] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Abstract
This review focuses on phytochemicals in oils, and summarizes the mechanisms of the anti-obesity effects of these compounds in in vitro studies, animal models, and human trials.
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