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Phenolic Compound Profile by UPLC-MS/MS and Encapsulation with Chitosan of Spondias mombin L. Fruit Peel Extract from Cerrado Hotspot-Brazil. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27082382. [PMID: 35458580 PMCID: PMC9028924 DOI: 10.3390/molecules27082382] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 02/23/2022] [Revised: 03/18/2022] [Accepted: 04/02/2022] [Indexed: 11/16/2022]
Abstract
Taperebá (Spondias mombin L.) is a native species of the Brazilian Cerrado that has shown important characteristics such as a significant phenolic compound content and biological activities. The present study aimed to characterize the phenolic compound profile and antioxidant activity in taperebá peel extract, as well as microencapsulating the extract with chitosan and evaluating the stability of the microparticles. The evaluation of the profile of phenolic compounds was carried out by UPLC-MS/MS. The in vitro antioxidant activity was evaluated by DPPH and ABTS methods. The microparticles were obtained by spray drying and were submitted to a stability study under different temperatures. In general, the results showed a significant content of polyphenols and antioxidant activity. The results of UPLC-MS/MS demonstrated a significant content of polyphenols in taperebá peel, highlighting the high content of ellagic acid and quercetin compounds. There was significant retention of phenolic compounds when microencapsulated, demonstrating high retention at all evaluated temperatures. This study is the first to microencapsulate the extract of taperebá peel, in addition to identifying and quantifying some compounds in this fruit.
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Zhang Y, Wei J, Qiu Y, Niu C, Song Z, Yuan Y, Yue T. Structure-Dependent Inhibition of Stenotrophomonas maltophilia by Polyphenol and Its Impact on Cell Membrane. Front Microbiol 2019; 10:2646. [PMID: 31798564 PMCID: PMC6863799 DOI: 10.3389/fmicb.2019.02646] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/21/2019] [Accepted: 10/30/2019] [Indexed: 11/16/2022] Open
Abstract
As natural occurring antimicrobial substances, phenolic compounds have been used to inhibit various bacteria. Stenotrophomonas maltophilia 4–1, a strain isolated from food, exhibited spoilage potential in vitro with proteolysis and lipolysis at 25°C. The present study evaluated the antibacterial properties of 13 polyphenols on S. maltophilia 4–1, and selected 6 compounds (ferulic acid, p-coumaric acid, caffeic acid, chlorogenic acid, (−)-epigallocatechin, and phloretin) for binary combination treatments. The results revealed that antibacterial activities of polyphenols were structure-dependent, and cinnamic acid showed strong inhibitory effects, with a minimum inhibitory concentration (MIC) of 0.125 mg/mL. Importantly, we did not observe any obvious synergistic effects across all binary combinations. The antibacterial mechanism of cinnamic acid was related to membrane damage, caused by the loss of cell membrane integrity and alteration of cell morphology. These findings suggest that cinnamic acid is a promising candidate for the control of spoilage bacteria in food.
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Affiliation(s)
- Yuxiang Zhang
- College of Food Science and Engineering, Northwest A&F University, Yangling, China.,Laboratory of Quality & Safety Risk Assessment for Agro-products, Ministry of Agriculture, Yangling, China.,National Engineering Research Center of Agriculture Integration Test, Yangling, China
| | - Jianping Wei
- College of Food Science and Engineering, Northwest A&F University, Yangling, China.,Laboratory of Quality & Safety Risk Assessment for Agro-products, Ministry of Agriculture, Yangling, China.,National Engineering Research Center of Agriculture Integration Test, Yangling, China
| | - Yue Qiu
- College of Food Science and Engineering, Northwest A&F University, Yangling, China.,Laboratory of Quality & Safety Risk Assessment for Agro-products, Ministry of Agriculture, Yangling, China.,National Engineering Research Center of Agriculture Integration Test, Yangling, China
| | - Chen Niu
- College of Food Science and Technology, Northwest University, Xi'an, China
| | - Zihan Song
- College of Food Science and Engineering, Northwest A&F University, Yangling, China.,Laboratory of Quality & Safety Risk Assessment for Agro-products, Ministry of Agriculture, Yangling, China.,National Engineering Research Center of Agriculture Integration Test, Yangling, China
| | - Yahong Yuan
- College of Food Science and Engineering, Northwest A&F University, Yangling, China.,Laboratory of Quality & Safety Risk Assessment for Agro-products, Ministry of Agriculture, Yangling, China.,National Engineering Research Center of Agriculture Integration Test, Yangling, China
| | - Tianli Yue
- College of Food Science and Engineering, Northwest A&F University, Yangling, China.,Laboratory of Quality & Safety Risk Assessment for Agro-products, Ministry of Agriculture, Yangling, China.,National Engineering Research Center of Agriculture Integration Test, Yangling, China.,College of Food Science and Technology, Northwest University, Xi'an, China
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Nishad J, Saha S, Kaur C. Enzyme‐ and ultrasound‐assisted extractions of polyphenols from
Citrus sinensis
(cv. Malta) peel: A comparative study. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14046] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Affiliation(s)
- Jyoti Nishad
- Division of Food Science and Postharvest Technology ICAR‐Indian Agricultural Research Institute New Delhi India
| | - Supradip Saha
- Division of Agricultural Chemicals ICAR‐Indian Agricultural Research Institute New Delhi India
| | - Charanjit Kaur
- Division of Food Science and Postharvest Technology ICAR‐Indian Agricultural Research Institute New Delhi India
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