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Pavlović M, Margetić A, Leonardi A, Križaj I, Kojić M, Vujčić Z, Šokarda Slavić M. Improvement of fruit juice quality: novel endo-polygalacturonase II from Aspergillus tubingensis FAT 43 for enhanced liquefaction, clarification, and antioxidant potential. Food Funct 2024; 15:2906-2919. [PMID: 38385285 DOI: 10.1039/d3fo05297d] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/23/2024]
Abstract
This study focuses on the isolation, purification, and characterisation of endo-polygalacturonase II from Aspergillus tubingensis FAT43, particularly emphasising its potential applications in the fruit juice industry. A comprehensive screening test revealed the temporal dynamics of endo-polygalacturonase production during a 96-hour fermentation process. The purification process, involving ammonium sulfate and ethanol precipitation followed by ion-exchange chromatography, resulted in a 3.3-fold purification of PG II with a yield of 16% and a specific activity of 6001.67 U mg-1. Molecular analysis confirmed the identity of PG II, its gene (pgaII), and a high degree of sequence identity with Aspergillus tubingensis in the SWISS-PROT database. The optimal pH for PG II activity was 3.5-4.5, with robust stability across a broad pH spectrum (3-7). The enzyme exhibited optimal temperature activity at 45 °C, with a retention of 90% activity at 50 °C. The calculated activation energy for PG II was 62.1 kJ mol-1, indicating good stability. Inactivation kinetics revealed a half-life of 13.7 h at 40 °C, 5.4 h at 50 °C, and 0.85 h at 60 °C, with an activation energy of denaturation of 32.8 kJ mol-1. Compared to literature-reported PGs, PG II from A. tubingensis FAT43 demonstrated superior thermal stability. Hydrolysis experiments on different pectins revealed the highest specificity for non-methylated substrates (polygalacturonic acid). In fruit juice processing, PG II significantly increased juice yield and clarity, with the highest impact observed in strawberry juice. Antioxidant activity assays indicated enhanced antioxidant potential in enzyme-treated juices, especially strawberry, quince, and apple juices. The study highlights PG II's potential as an industrially valuable enzyme for fruit juice processing, offering improved thermostability and versatility across various fruit types.
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Affiliation(s)
- Marija Pavlović
- University of Belgrade - Institute of Chemistry, Technology and Metallurgy - National Institute of the Republic of Serbia, Department of Chemistry, Belgrade, Republic of Serbia.
| | - Aleksandra Margetić
- University of Belgrade - Institute of Chemistry, Technology and Metallurgy - National Institute of the Republic of Serbia, Department of Chemistry, Belgrade, Republic of Serbia.
| | - Adrijana Leonardi
- Department of Molecular and Biomedical Sciences, Jožef Stefan Institute, Ljubljana, Slovenia
| | - Igor Križaj
- Department of Molecular and Biomedical Sciences, Jožef Stefan Institute, Ljubljana, Slovenia
| | - Milan Kojić
- Institute of Virology, Vaccines and Sera "Torlak", Belgrade, Republic of Serbia
| | - Zoran Vujčić
- University of Belgrade -Faculty of Chemistry, Department of Biochemistry, Belgrade, Republic of Serbia
| | - Marinela Šokarda Slavić
- University of Belgrade - Institute of Chemistry, Technology and Metallurgy - National Institute of the Republic of Serbia, Department of Chemistry, Belgrade, Republic of Serbia.
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Kostecka-Gugała A. Quinces ( Cydonia oblonga, Chaenomeles sp., and Pseudocydonia sinensis) as Medicinal Fruits of the Rosaceae Family: Current State of Knowledge on Properties and Use. Antioxidants (Basel) 2024; 13:71. [PMID: 38247495 PMCID: PMC10812678 DOI: 10.3390/antiox13010071] [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: 11/26/2023] [Revised: 12/29/2023] [Accepted: 12/30/2023] [Indexed: 01/23/2024] Open
Abstract
In recent years, the evaluation of many plant-derived compounds as potential new drugs or functional foods has become an active research topic. The morphological characteristics of quinces of the genera Cydonia sp., Chaenomeles sp., and Pseuocydonia sp. are largely similar, which is why these fruits are often confused. Although they have been appreciated in Asia for centuries as a valuable component of local ethnomedicine, they are less known in Western countries, and scientific knowledge about their health benefits remains fragmentary. This literature review summarizes studies on the content of chemical compounds responsible for the health-promoting and functional properties of the quince fruit. It focuses on the content of carotenoids, vitamins, minerals, and carboxylic acids, although the main emphasis is on the content and diversity of bioactive polyphenols, which are extremely abundant in these fruits. The quince fruits are rich in antioxidants and compounds with proven anti-inflammatory, anticancer, antiallergic, and immunomodulatory effects. Their phytochemicals effectively regulate glycemia and improve the blood lipid profile, suggesting potential antidiabetic and cardioprotective benefits. Analysis of chemical characteristics showed that the Chaenomeles fruits. are underestimated as functional food ingredients. Studies on the molecular effects of their bioactive compounds and species-specific genomic analyses are sorely lacking in the scientific literature.
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Affiliation(s)
- Anna Kostecka-Gugała
- Department of Plant Biology and Biotechnology, Faculty of Biotechnology and Horticulture, University of Agriculture in Krakow, al. Mickiewicza 21, 31-120 Kraków, Poland
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El Fihry N, El Mabrouk K, Eeckhout M, Schols HA, Hajjaj H. Physicochemical, structural, and functional characterization of pectin extracted from quince and pomegranate peel: A comparative study. Int J Biol Macromol 2024; 256:127957. [PMID: 37951436 DOI: 10.1016/j.ijbiomac.2023.127957] [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] [Received: 04/29/2023] [Revised: 09/16/2023] [Accepted: 11/06/2023] [Indexed: 11/14/2023]
Abstract
Pectin's physicochemical, structural, and functional characteristics vary widely depending on the source of extraction. In this study, pectins were extracted from seedless quince and pomegranate peel, and their physicochemical, structural, and functional properties were investigated. A Box-Behnken Design with three factors and three levels was applied to optimize the pectin extraction yield from each matrix. As a result, the best extraction yields for quince pectin (QP) and pomegranate peel pectin (PPP) were 11.44 and 12.08 % (w/w), respectively. Both extracted pectins exhibit a linear structure, with the homogalacturonan domain dominating the rhamnogalacturonan I. Both pectins are highly methyl-esterified (DM > 69 %) with a higher degree of acetylation for PPP than QP, with 12 and 8 %, respectively. Unlike QP, PPP has a narrow, homogenous distribution and greater molecular weight (120 kDa). Regarding functionality, 1 g of QP could retain 4.92 g of water, and both pectin emulsions were more stable at room temperature than at 4 °C. When the concentration of QP is increased, rheological measurements demonstrate that it exhibits pseudoplastic behavior. Finally, QP can be used as a thickener, whereas PPP can be utilized as starting material for chemical changes to create multifunctional pectins.
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Affiliation(s)
- Noussaire El Fihry
- Laboratory of Biotechnology and Valorization of Bioresources, Faculty of Sciences of Meknes, Moulay Ismail University, BP 11201 Meknes, Morocco; Cluster of Competency «Agri-food, Safety and Security» IUC VLIR-UOS, Moulay Ismail University, Marjane 2, BP 298 Meknes, Morocco.
| | - Khalil El Mabrouk
- Euromed Research Center, Euromed Polytechnic School, Euromed University of Fes (UEMF), Meknes Road, Campus UEMF, BP51, 30 030 Fes, Morocco.
| | - Mia Eeckhout
- Department of Food Technology, Food Safety, and Health, Faculty of Bioscience Engineering, Ghent University, Valentin Vaerwyckweg 1, 9000 Gent, Belgium.
| | - Henk A Schols
- Laboratory of Food Chemistry, Wageningen University, Bornse Weilanden 9, 6708 WG, Wageningen, the Netherlands.
| | - Hassan Hajjaj
- Laboratory of Biotechnology and Valorization of Bioresources, Faculty of Sciences of Meknes, Moulay Ismail University, BP 11201 Meknes, Morocco; Cluster of Competency «Agri-food, Safety and Security» IUC VLIR-UOS, Moulay Ismail University, Marjane 2, BP 298 Meknes, Morocco.
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Ben-Othman S, Bleive U, Kaldmäe H, Aluvee A, Rätsep R, Karp K, Maciel LS, Herodes K, Rinken T. Phytochemical characterization of oil and protein fractions isolated from Japanese quince (Chaenomeles japonica) wine by-product. Lebensm Wiss Technol 2023; 178:114632. [PMID: 36969921 PMCID: PMC10028728 DOI: 10.1016/j.lwt.2023.114632] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2022] [Revised: 02/24/2023] [Accepted: 03/01/2023] [Indexed: 03/05/2023]
Abstract
The wine industry generates large quantities of by-products each year. Therefore, this work aimed to isolate and evaluate the oil and protein fractions of Japanese quince (Chaenomeles japonica, JQ) press residue, offering a partial utilization of valuable bioactive compounds of wine industry by-products. To study the JQ oil extract yield, composition and oxidation stability, we modified the co-solvent composition during the supercritical CO2 (SC-CO2) extraction of oil by adding different ethanol content. The remaining defatted material was used for the isolation of proteins. The SC-CO2 extraction yielded oil rich in polyunsaturated fatty acids, tocopherols, and phytosterols. The use of ethanol as a co-solvent increased the oil yield but did not enhance its oxidative stability or content of antioxidants. We recovered protein isolate after removing tannins with 70% ethanol extraction in the next step. The JQ protein isolate contained all essential amino acids. In addition to its balanced amino acid composition, the protein isolate exhibited excellent emulsifying properties highlighting its potential as a food additive. In conclusion, JQ wine by-products can be utilized for the extraction of oil and protein fractions which can be used in food or cosmetic product formulation.
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Marat N, Danowska-Oziewicz M, Narwojsz A. Chaenomeles Species-Characteristics of Plant, Fruit and Processed Products: A Review. PLANTS (BASEL, SWITZERLAND) 2022; 11:3036. [PMID: 36432767 PMCID: PMC9698592 DOI: 10.3390/plants11223036] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/28/2022] [Revised: 11/02/2022] [Accepted: 11/06/2022] [Indexed: 06/16/2023]
Abstract
This literature review deals with the characteristics of Chaenomeles species and the physicochemical properties of Chaenomeles fruits. These fruits belong to a group with a low content of monosaccharides and a favorable ratio of fructose to glucose. They exhibit a low pH value and sour taste; therefore, they are not eaten in a raw form. They have a high concentration of bioactive compounds, such as polyphenols, vitamin C, organic acids, dietary fiber and pectins. The physicochemical properties of processed Chaenomeles fruits, i.e., freeze-dried, juices, syrups, candied fruit, jam, powder and chips, are presented in the manuscript. Also mentioned are the seeds and their use in the production of oil and seed gum. Of the products described in the paper, seed oil deserves greater attention, as it is characterized by a high content of unsaturated fatty acids, mainly oleic and linoleic, and low susceptibility to oxidation.
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Sokol N, Sanzharovskaya N, Khrapko O. The use of pectin extracts from chaenomeles fruits in bakery. BIO WEB OF CONFERENCES 2022. [DOI: 10.1051/bioconf/20224601002] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022] Open
Abstract
Currently, an urgent task is the creation of food products with directed biological activity through the use of natural ingredients. The mass consumption of bread gives reason to consider it as a product with exceptional potential and significance for improving the quality of nutrition and protecting the organism from the effects of harmful environmental factors. The aim of the research is to study the chaenomeles fruits, to determine the rational parameters for obtaining pectin extracts and to evaluate their effect on the baking properties of flour, the course of the technological process and the quality of finished bakery products. The objects of the research were chaenomeles fruits; pectin extracts; wheat flour; prototype bread samples. It has been studied the kinetics of pectin substances extraction and has been proposed the process rational parameters, which make it possible to obtain extracts with high functional and technological properties. It is shown that the addition of pectin extract from chaenomeles fruits at a dosage of up to 15 % improves the quality characteristics of bread. The proposed recipe allows obtaining high-quality enriched bakery products.
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Comprehensive characterization of Chaenomeles seeds as a potential source of nutritional and biologically active compounds. J Food Compost Anal 2021. [DOI: 10.1016/j.jfca.2021.104065] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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Makarewicz M, Drożdż I, Tarko T, Duda-Chodak A. The Interactions between Polyphenols and Microorganisms, Especially Gut Microbiota. Antioxidants (Basel) 2021; 10:188. [PMID: 33525629 PMCID: PMC7911950 DOI: 10.3390/antiox10020188] [Citation(s) in RCA: 109] [Impact Index Per Article: 36.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2020] [Revised: 01/15/2021] [Accepted: 01/25/2021] [Indexed: 02/07/2023] Open
Abstract
This review presents the comprehensive knowledge about the bidirectional relationship between polyphenols and the gut microbiome. The first part is related to polyphenols' impacts on various microorganisms, especially bacteria, and their influence on intestinal pathogens. The research data on the mechanisms of polyphenol action were collected together and organized. The impact of various polyphenols groups on intestinal bacteria both on the whole "microbiota" and on particular species, including probiotics, are presented. Moreover, the impact of polyphenols present in food (bound to the matrix) was compared with the purified polyphenols (such as in dietary supplements) as well as polyphenols in the form of derivatives (such as glycosides) with those in the form of aglycones. The second part of the paper discusses in detail the mechanisms (pathways) and the role of bacterial biotransformation of the most important groups of polyphenols, including the production of bioactive metabolites with a significant impact on the human organism (both positive and negative).
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Affiliation(s)
| | | | | | - Aleksandra Duda-Chodak
- Department of Fermentation Technology and Microbiology, Faculty of Food Technology, University of Agriculture in Krakow, 30-149 Kraków, Poland; (M.M.); (I.D.); (T.T.)
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Kowalska H, Marzec A, Domian E, Masiarz E, Ciurzyńska A, Galus S, Małkiewicz A, Lenart A, Kowalska J. Physical and Sensory Properties of Japanese Quince Chips Obtained by Osmotic Dehydration in Fruit Juice Concentrates and Hybrid Drying. Molecules 2020; 25:molecules25235504. [PMID: 33255419 PMCID: PMC7727861 DOI: 10.3390/molecules25235504] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2020] [Revised: 11/20/2020] [Accepted: 11/21/2020] [Indexed: 11/16/2022] Open
Abstract
Japanese quince has high health value, but due to its taste and texture, it is difficult to eat raw. The use of innovative drying methods to produce dried snack foods from these fruits may be of interest to producers and consumers. The physicochemical and sensory properties of 3 mm slices of Japanese quince fruit (with skin, without seeds) obtained by osmotic pre-treatment in chokeberry and apple juice concentrates, and with the use of convection (convective drying, C-D), freeze-drying (F-D), and convection-microwave-vacuum drying (hybrid) are assessed. The methods of drying osmo-dehydrated slices do not affect the dry matter content. In most dried quince, the water activity is 0.40 or lower. Pre-osmotic dehydration and drying have a significant impact on the mechanical and acoustic properties of quince chips. Sensory attractive chips emit loud acoustic emission (AE) during the breaking test. Chips that are osmo-dehydrated in a mixture of chokeberry juice concentrate and sucrose and dried by a hybrid method are attractive. They have a dark red color given by chokeberry concentrate and a slight sweet (with a slight sour-bitter) taste. The sensory evaluation was useful for determining the quality of the chips in terms of their texture (crispness) tested by mechanical methods. Their sensory ratings (overall desirability as weight of color, taste, crispness, and flavor) are high and similar (from 3.8 to 4.1). The use of innovative drying methods with pre-osmotic treatment allows obtaining dried material with properties comparable to those obtained by the F-D method, but in a much shorter time, i.e., with lower energy and using a simple method.
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Affiliation(s)
- Hanna Kowalska
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences, 159c Nowoursynowska St., 02-776 Warsaw, Poland; (A.M.); (E.D.); (E.M.); (A.C.); (S.G.); (A.M.); (A.L.)
- Correspondence: ; Tel.: +48-22-5937-565
| | - Agata Marzec
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences, 159c Nowoursynowska St., 02-776 Warsaw, Poland; (A.M.); (E.D.); (E.M.); (A.C.); (S.G.); (A.M.); (A.L.)
| | - Ewa Domian
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences, 159c Nowoursynowska St., 02-776 Warsaw, Poland; (A.M.); (E.D.); (E.M.); (A.C.); (S.G.); (A.M.); (A.L.)
| | - Ewelina Masiarz
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences, 159c Nowoursynowska St., 02-776 Warsaw, Poland; (A.M.); (E.D.); (E.M.); (A.C.); (S.G.); (A.M.); (A.L.)
| | - Agnieszka Ciurzyńska
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences, 159c Nowoursynowska St., 02-776 Warsaw, Poland; (A.M.); (E.D.); (E.M.); (A.C.); (S.G.); (A.M.); (A.L.)
| | - Sabina Galus
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences, 159c Nowoursynowska St., 02-776 Warsaw, Poland; (A.M.); (E.D.); (E.M.); (A.C.); (S.G.); (A.M.); (A.L.)
| | - Aleksandra Małkiewicz
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences, 159c Nowoursynowska St., 02-776 Warsaw, Poland; (A.M.); (E.D.); (E.M.); (A.C.); (S.G.); (A.M.); (A.L.)
| | - Andrzej Lenart
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences, 159c Nowoursynowska St., 02-776 Warsaw, Poland; (A.M.); (E.D.); (E.M.); (A.C.); (S.G.); (A.M.); (A.L.)
| | - Jolanta Kowalska
- Department of Technology and Food Evaluation, Institute of Food Sciences, Warsaw University of Life Sciences, 159c Nowoursynowska St., 02-776 Warsaw, Poland;
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Urbanavičiūtė I, Liaudanskas M, Bobinas Č, Šarkinas A, Rezgienė A, Viskelis P. Japanese Quince ( Chaenomeles japonica) as a Potential Source of Phenols: Optimization of the Extraction Parameters and Assessment of Antiradical and Antimicrobial Activities. Foods 2020; 9:E1132. [PMID: 32824623 PMCID: PMC7466336 DOI: 10.3390/foods9081132] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2020] [Revised: 08/10/2020] [Accepted: 08/14/2020] [Indexed: 11/17/2022] Open
Abstract
The value of fruits is determined by the quantity and variety of biologically active compounds they contain, and their benefits on human health. This work presents the first study of the biochemical composition and antibacterial activity of the new Japanese quince (JQ) cultivars 'Darius', 'Rondo', and 'Rasa' fruits. The total phenolic content (TPC) was determined using the Folin-Ciocalteu method and each compound was identified by HPLC High Performance Liquid Chromatography. The antimicrobial activity against three Gram-positive and three Gram-negative bacteria, and one yeast strain, was evaluated by the agar well diffusion method using three different concentrations. The free radical scavenging activity was determined using DPPH (2,2-diphenyl-1-picrylhydrazyl) and ABTS (2,2'-azino-bis-3-ethylbenzthiazoline-6-sulphonic acid) methods and ranged from 99.1 to 115.9 μmolTE/100 g, and from 372 to 682 μmolTE/100 g, respectively. TPC ranged from 3906 to 4550 mgGAE/100 g, and five compounds, isoquercitrin, rutin, (+)-catechin, (-)-epicatechin, and chlorogenic acid were identified. All JQ extracts possessed antimicrobial activity against Gram-positive and Gram-negative bacteria, and Enterococcus faecalis (ATCC 29212) was the most sensitive strain. These results indicate that JQ fruits are a significant source of bio-compounds, which can enrich the diet with strong antioxidants, and they are very promising as a substitute for chemical preservatives in the food and cosmetic industry.
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Affiliation(s)
- Ieva Urbanavičiūtė
- Biochemistry and Technology Laboratory, Institute of Horticulture, Lithuanian Research Centre for Agriculture and Forestry, Kauno st.30, Babtai, LT-54333 Kaunas distr., Lithuania
| | - Mindaugas Liaudanskas
- Laboratory of Pharmaceutical Science, Institute of Pharmaceutical Technologies of the Faculty of Pharmacy of Lithuanian University of Health Sciences, Sukilėlių st.13, LT-50162 Kaunas, Lithuania
- Department of Pharmacognosy, Faculty of Pharmacy, Lithuanian University of Health Sciences, Sukilėlių st.13, LT-50162 Kaunas, Lithuania
| | - Česlovas Bobinas
- Biochemistry and Technology Laboratory, Institute of Horticulture, Lithuanian Research Centre for Agriculture and Forestry, Kauno st.30, Babtai, LT-54333 Kaunas distr., Lithuania
| | - Antanas Šarkinas
- Microbiological Research Laboratory, Food Institute of Kaunas University of Technology, Radvilėnų pl. 19, 50292 Kaunas, Lithuania
- Department of Food Science and Technology of Kaunas University of Technology, Radvilėnų pl. 19, LT-50254 Kaunas, Lithuania
| | - Aistė Rezgienė
- Microbiological Research Laboratory, Food Institute of Kaunas University of Technology, Radvilėnų pl. 19, 50292 Kaunas, Lithuania
| | - Pranas Viskelis
- Biochemistry and Technology Laboratory, Institute of Horticulture, Lithuanian Research Centre for Agriculture and Forestry, Kauno st.30, Babtai, LT-54333 Kaunas distr., Lithuania
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Burak Çınar Ş, Çalışkan Koç G, Dirim SN, Ünal G, Akalın AS. Textural and sensorial characteristics of set-type yogurt containing Bifidobacterium animalis subsp. lactis Bb-12 and quince powder. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2020. [DOI: 10.1007/s11694-020-00552-8] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
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Pieczywek P, Kozioł A, Płaziński W, Cybulska J, Zdunek A. Resolving the nanostructure of sodium carbonate extracted pectins (DASP) from apple cell walls with atomic force microscopy and molecular dynamics. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105726] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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Tarko T, Duda-Chodak A. Influence of Food Matrix on the Bioaccessibility of Fruit Polyphenolic Compounds. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:1315-1325. [PMID: 31913632 DOI: 10.1021/acs.jafc.9b07680] [Citation(s) in RCA: 39] [Impact Index Per Article: 9.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
This study examined the bioaccessibility of polyphenolic compounds originating directly from fruits or from fruit extracts during their digestion conducted in a simulated human digestive tract. The results demonstrated that polyphenols bound to the food matrix are less bioavailable, but the type of food matrix plays an important role. Depending on the raw material, 14 to 58% of polyphenols present in fruit extracts were transferred to the supernatant, while in the case of polyphenols present in fruits, only 5-9% were transferred. Sediments obtained after in vitro digestion at the stomach and duodenum stage of fruit extracts contained virtually no polyphenols and demonstrated negligible antioxidant activity, whereas after digestion of whole fruits, the detected polyphenols constituted 5-44%. The intestinal microbiota were actively involved in the metabolism of polyphenols, mainly anthocyanins and glycosides remaining after the earlier stages of digestion.
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Affiliation(s)
- Tomasz Tarko
- Department of Fermentation Technology and Microbiology , University of Agriculture in Krakow , ul. Balicka 122 , 30-149 Cracow , Poland
| | - Aleksandra Duda-Chodak
- Department of Fermentation Technology and Microbiology , University of Agriculture in Krakow , ul. Balicka 122 , 30-149 Cracow , Poland
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ABTS On-Line Antioxidant, α-Amylase, α-Glucosidase, Pancreatic Lipase, Acetyl- and Butyrylcholinesterase Inhibition Activity of Chaenomeles Fruits Determined by Polyphenols and other Chemical Compounds. Antioxidants (Basel) 2020; 9:antiox9010060. [PMID: 31936619 PMCID: PMC7023120 DOI: 10.3390/antiox9010060] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2019] [Revised: 12/31/2019] [Accepted: 01/04/2020] [Indexed: 01/15/2023] Open
Abstract
This study aimed to identify and quantify the chemical composition and polyphenolic profile of 19 cultivars of Chaenomeles × superba, Chaenomeles japonica, and Chaenomeles speciosa by liquid chromatography coupled with photodiode array detector and quadrupole time-of-flight electrospray ionization mass spectrometry (LC-PDA-QTOF-ESI-MS). Antioxidant (ABTS on-line, ABTS, FRAP, and ORAC), as well as in vitro biological activities, i.e., the ability to inhibit α-amylase, α-glucosidase, pancreatic lipase, acetylcholinesterase (AChE), butyrylcholinesterase (BuChE), and 15-lipoxygenase (15-LOX) were determined. Most of the Chaenomeles species and cultivars analyzed in this study have not been examined in this respect until now. Fruits contained 30.26 to 195.05 mg of vitamin C, 0.65 to 1.69 g of pectin, 0.32 to 0.64 g of ash, 0.60 to 3.98 g of sugars, and 41.64 to 110.31 g of organic acids in 100 g fresh weight. The lowest content of total polyphenols showed C. speciosa ‘Rubra’ (57.84 g/kg dry weight, dw) while C. × superba ’Nicoline’ (170.38 g/kg dw) exhibited the highest concentration of those compounds. In the phenolic compounds, polymeric procyanidin fraction predominated (65%) with procyanidin B2, C1, and (−)-epicatechin the most abundant. The antioxidant capacity measured by ABTS assay was mainly formed by polymeric procyanidins and flavan-3-ols, which was confirmed by ABTS on-line profiling. Chaenomeles fruits showed high potential for inhibition of α-glucosidase and pancreatic lipase. The analyzed cultivars displayed greater potential for acetylcholinesterase (AChE) inhibition than for butyrylcholinesterase (BuChE). The data indicate that Chaenomeles fruits could be regarded as a promising source of bioactive functional food.
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Antoniewska A, Rutkowska J, Pineda MM. Antioxidative, sensory and volatile profiles of cookies enriched with freeze-dried Japanese quince (Chaenomeles japonica) fruits. Food Chem 2019; 286:376-387. [DOI: 10.1016/j.foodchem.2019.02.029] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2018] [Revised: 01/31/2019] [Accepted: 02/05/2019] [Indexed: 11/25/2022]
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16
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Gawkowska D, Cieśla J, Zdunek A, Cybulska J. Cross-linking of diluted alkali-soluble pectin from apple (Malus domestica fruit) in different acid-base conditions. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.02.010] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/09/2023]
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17
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Micropropagation of Chaenomeles japonica: A Step towards Production of Polyphenol-rich Extracts Showing Antioxidant and Antimicrobial Activities. Molecules 2019; 24:molecules24071314. [PMID: 30987219 PMCID: PMC6480028 DOI: 10.3390/molecules24071314] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2019] [Revised: 03/20/2019] [Accepted: 03/28/2019] [Indexed: 11/16/2022] Open
Abstract
A protocol for C. japonica micropropagation with a confirmation of genome size stability of the in vitro-propagated plantlets was developed. The highest number of shoots multiplied in vitro was obtained on Murashige & Skoog medium (MS) with 1.0 mg L−1 N6-benzyladenine plus 1.0 mg L−1 indole-3-acetic acid. The highest number of roots was observed for the shoots on MS with 15 g L−1 sucrose plus 1.0 mg L−1 indole-3-acetic acid. The acclimatization rate was significantly high. The qualitative HPLC analyses confirmed the presence of phenolic acids and flavonoids in the extracts. The extracts from both shoot cultures and the leaves from field-grown plants revealed antioxidant activity and they exhibited moderate antimicrobial activity. The conducted research confirmed the regeneration potential of genetically-stable plants of C. japonica under in vitro conditions, the ability of the plantlets to produce polyphenols as those present in field-grown plants, as well as their antioxidant potential.
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Cross-linking of sodium carbonate-soluble pectins from apple by zinc ions. Carbohydr Polym 2018; 196:1-7. [DOI: 10.1016/j.carbpol.2018.05.024] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/14/2018] [Accepted: 05/07/2018] [Indexed: 11/20/2022]
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19
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Baranowska-Bosiacka I, Bosiacka B, Rast J, Gutowska I, Wolska J, Rębacz-Maron E, Dębia K, Janda K, Korbecki J, Chlubek D. Macro- and Microelement Content and Other Properties of Chaenomeles japonica L. Fruit and Protective Effects of Its Aqueous Extract on Hepatocyte Metabolism. Biol Trace Elem Res 2017; 178:327-337. [PMID: 28101713 PMCID: PMC5506220 DOI: 10.1007/s12011-017-0931-4] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 10/21/2016] [Accepted: 01/03/2017] [Indexed: 01/22/2023]
Abstract
This growing interest in the cultivation of Japanese quince Chaenomeles japonica L. results from the potentially beneficial properties of its fruit. Fresh fruits are very firm and too acidic to eat raw, but their bioactive components, distinctive aroma, and high amount of dietary fiber make the fruits well suited for industrial processing. However, not all the properties of the fruit have been investigated. For example, there are no comprehensive reports about the mineral content or potentially harmful effects on liver metabolism. Hence, the purpose of our study was to examine fresh Japanese quince fruit in terms of (1) ascorbic acid, oxalate, fiber, macro- and micronutrients, dry matter, extract, total acidity, antioxidant activity, and phenolic compound levels; and (2) the effect of its extract on in vitro hepatocyte metabolism, measured by the concentration of lipid peroxides (LPO) and reactive oxygen species (ROS) and the severity of apoptosis and necrosis. The fruit of C. japonica had high levels of macro- and microelements, ascorbic acid, phenolic compounds, fiber, and low oxalate levels. Our analysis of macro- and microelements showed that the average content of Fe was 0.516 mg/g, Cu 0.146 mg/g, Zn 0.546 mg/g, Mg 16.729 mg/g, and Ca 22.920 mg/g of fresh fruit. A characteristic feature of the fresh fruit of C. japonica is a high level of polyphenols, which-combined with a high content of vitamin C-affect their high antioxidant potential. In the tested hepatocyte cultures incubated with extract of the Japanese quince, we observed a significant decrease in the concentration of lipid peroxides compared to the control. There were also no signs of increased formation of ROS in the mitochondria of hepatocytes incubated with the extract of quince. Malondialdehyde was strongly negatively correlated with the concentration of Japanese quince extract, which indicates the hepatoprotective properties of Japanese quince. In addition, our analysis of confocal microscopy images showed that the hepatocytes incubated with the extract of Japanese quince at any concentration did not show any signs of apoptosis or necrosis. The aqueous extract of quince fruit has antioxidative and antiapoptotic hepatocytes, thus exerting a hepatoprotective effect.
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Affiliation(s)
- Irena Baranowska-Bosiacka
- Department of Biochemistry and Medical Chemistry, Pomeranian Medical University, Powstańców Wlkp. 72 Str, 70-111, Szczecin, Poland
| | - Beata Bosiacka
- Department of Plant Taxonomy and Phytogeography, University of Szczecin, Wąska 13 Str, 71-415, Szczecin, Poland
| | - Julita Rast
- Department of Biochemistry and Medical Chemistry, Pomeranian Medical University, Powstańców Wlkp. 72 Str, 70-111, Szczecin, Poland
| | - Izabela Gutowska
- Department of Biochemistry and Human Nutrition, Pomeranian Medical University, Broniewskiego 24 Str, 71-460, Szczecin, Poland.
| | - Jolanta Wolska
- Department of Biochemistry and Human Nutrition, Pomeranian Medical University, Broniewskiego 24 Str, 71-460, Szczecin, Poland
| | - Ewa Rębacz-Maron
- Department of Vertebrate Zoology and Anthropology, University of Szczecin, Wąska 13 Str, 71-415, Szczecin, Poland
| | - Kamila Dębia
- Department of Plant Taxonomy and Phytogeography, University of Szczecin, Wąska 13 Str, 71-415, Szczecin, Poland
| | - Katarzyna Janda
- Department of Biochemistry and Human Nutrition, Pomeranian Medical University, Broniewskiego 24 Str, 71-460, Szczecin, Poland
| | - Jan Korbecki
- Department of Biochemistry and Medical Chemistry, Pomeranian Medical University, Powstańców Wlkp. 72 Str, 70-111, Szczecin, Poland
| | - Dariusz Chlubek
- Department of Biochemistry and Medical Chemistry, Pomeranian Medical University, Powstańców Wlkp. 72 Str, 70-111, Szczecin, Poland
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Li Q, Wang W, Jia H, Zhang Y. Molecular structural properties of a polysaccharide isolated and purified from Sophora japonica pods and its relationship to their rheology. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2017. [DOI: 10.1080/10942912.2016.1255897] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Qian Li
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science and Technology, Tianjin, China
| | - Wenhang Wang
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science and Technology, Tianjin, China
| | - Hongjiao Jia
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science and Technology, Tianjin, China
| | - Yi Zhang
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science and Technology, Tianjin, China
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22
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Extraction, fractionation and characterization of water-soluble polysaccharide fractions from myrtle (Myrtus communis L.) fruit. Food Hydrocoll 2014. [DOI: 10.1016/j.foodhyd.2013.08.001] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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23
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Wojdyło A, Teleszko M, Oszmiański J. Physicochemical characterisation of quince fruits for industrial use: yield, turbidity, viscosity and colour properties of juices. Int J Food Sci Technol 2014. [DOI: 10.1111/ijfs.12490] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Aneta Wojdyło
- Department of Fruit and Vegetable Processing; Wroclaw University of Environmental and Life Science; 37/41 Chełmońskiego Street 51-630 Wroclaw Poland
| | - Mirosława Teleszko
- Department of Fruit and Vegetable Processing; Wroclaw University of Environmental and Life Science; 37/41 Chełmońskiego Street 51-630 Wroclaw Poland
| | - Jan Oszmiański
- Department of Fruit and Vegetable Processing; Wroclaw University of Environmental and Life Science; 37/41 Chełmońskiego Street 51-630 Wroclaw Poland
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24
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Extraction of pectin from Premna microphylla turcz leaves and its physicochemical properties. Carbohydr Polym 2014; 102:376-84. [DOI: 10.1016/j.carbpol.2013.11.069] [Citation(s) in RCA: 34] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/23/2013] [Revised: 10/15/2013] [Accepted: 11/28/2013] [Indexed: 11/19/2022]
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25
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Brown VA, Lozano JE, Genovese DB. Pectin extraction from quince (Cydonia oblonga) pomace applying alternative methods: effect of process variables and preliminary optimization. FOOD SCI TECHNOL INT 2013; 20:83-98. [PMID: 23733815 DOI: 10.1177/1082013212469616] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
The objectives of this study were to introduce alternative methods in the process of pectin extraction from quince pomace, to determine the effect of selected process variables (factors) on the obtained pectin, and to perform a preliminary optimization of the process. A fractional factorial experimental design was applied, where the factors considered were six: quince pomace pretreatment (washing vs blanching), drying method (hot air vs LPSSD), acid extraction conditions (pH, temperature, and time), and pectin extract concentration method (vacuum evaporation vs ultrafiltration). The effects of these factors and their interactions on pectin yield (Y: 0.2-34.2 mg/g), GalA content (44.5-76.2%), and DM (47.5-90.9%), were determined. For these three responses, extraction pH was the main effect, but it was involved in two and three factors interactions. Regarding alternative methods, LPSSD was required for maximum Y and GalA, and ultrafiltration for maximum GalA and DM. Response models were used to predict optimum process conditions (quince blanching, pomace drying by LPSSD, acid extraction at pH 2.20, 80 , 3 h, and concentration under vacuum) to simultaneously maximize Y (25.2 mg/g), GalA (66.3%), and DM (66.4%).
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Canteri MHG, Moreno L, Wosiacki G, Scheer ADP. Pectina: da matéria-prima ao produto final. POLIMEROS 2012. [DOI: 10.1590/s0104-14282012005000024] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
A pectina, provavelmente a mais complexa macromolécula natural, é um heteropolissacarídeo contendo predominantemente resíduos de ácido galacturônico. Este polímero, do grupo das fibras dietéticas, é amplamente utilizado como geleificante e estabilizante na indústria de alimentos. O principal processo industrial para obtenção de pectina está baseado na solubilização da protopectina do bagaço de maçã e casca de frutos cítricos, realizada em condições levemente ácidas sob aquecimento. Estudos recentes têm reportado a extração de pectina de novas matérias-primas sob diferentes condições, com influência sobre a qualidade e sobre o rendimento do produto final, para aumentar sua qualidade reológica. Esta revisão descreve a estrutura, as fontes, as aplicações, o processo de extração industrial assim como as principais técnicas de caracterização da pectina.
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Migliori M, Gabriele D, Checchetti A, Facciolo D, Battipede B. Effect of water addition on pectin recovery from solution in centrifugal separation process. Int J Food Sci Technol 2010. [DOI: 10.1111/j.1365-2621.2010.02458.x] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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28
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Taboada E, Fisher P, Jara R, Zúñiga E, Gidekel M, Cabrera JC, Pereira E, Gutiérrez-Moraga A, Villalonga R, Cabrera G. Isolation and characterisation of pectic substances from murta (Ugni molinae Turcz) fruits. Food Chem 2010. [DOI: 10.1016/j.foodchem.2010.05.030] [Citation(s) in RCA: 65] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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29
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de Escalada Pla MF, Uribe M, Fissore EN, Gerschenson LN, Rojas AM. Influence of the isolation procedure on the characteristics of fiber-rich products obtained from quince wastes. J FOOD ENG 2010. [DOI: 10.1016/j.jfoodeng.2009.07.018] [Citation(s) in RCA: 31] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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30
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YAMAZAKI E, FUJIWARA T, KURITA O, IKEDA J, MATSUMURA Y. Comparison of Pectins from the Alcohol-insoluble Residue of Japanese Pepper (Zanthoxylum piperitum DC.) Fruit, a Major By-product of Antioxidant Extraction. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2008. [DOI: 10.3136/fstr.14.18] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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31
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Yamazaki E, Kurita O. Extraction and Characterization of the Pectic Substances from Japanese Pepper (Zanthoxylum piperitumDC.) Fruit. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2007. [DOI: 10.1080/10942910600921258] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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