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Campos MT, Maia LF, Popović-Djordjević J, Edwards HG, de Oliveira LF. Ripening process in exocarps of scarlet eggplant ( Solanum aethiopicum) and banana ( Musa spp.) investigated by Raman spectroscopy. FOOD CHEMISTRY. MOLECULAR SCIENCES 2024; 8:100204. [PMID: 38659653 PMCID: PMC11039347 DOI: 10.1016/j.fochms.2024.100204] [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: 11/15/2023] [Revised: 01/26/2024] [Accepted: 04/13/2024] [Indexed: 04/26/2024]
Abstract
In this work, we used Raman spectroscopy to identify compounds present at different maturation stages of the exocarp of scarlet eggplant and two banana cultivars, 'prata' and 'nanica'. Raman spectral analyses of both fruits showed bands attributed to phenolic acids, flavonoids, carotenoids, and fatty acids. During the scarlet eggplant's maturation process, Raman spectral profile changes are mainly observed in the carotenoid content rather than flavonoids. Furthermore, it is suggested that naringenin chalcone together with β-carotene determines the orange-red color of the ripe stage. Variations in chemical composition among the maturation stages of bananas were observed predominantly in 'prata' when compared to 'nanica'. In contrast to scarlet eggplant changes in the spectral profile were more evident in the content of the flavonoid/phenolic acids. The in situ analysis was demonstrated to be useful as a guide in selecting bioactive compounds on demand from low-cost horticultural waste.
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Affiliation(s)
- Mariana T.C. Campos
- NEEM - Núcleo de Espectroscopia e Estrutura Molecular, Departamento de Química, ICE, Universidade Federal de Juiz de Fora, Campus Universitário, Martelos, Juiz de Fora, MG 36036-330, Brazil
| | - Lenize F. Maia
- NEEM - Núcleo de Espectroscopia e Estrutura Molecular, Departamento de Química, ICE, Universidade Federal de Juiz de Fora, Campus Universitário, Martelos, Juiz de Fora, MG 36036-330, Brazil
| | - Jelena Popović-Djordjević
- University of Belgrade, Faculty of Agriculture, Chair of Chemistry and Biochemistry, Nemanjina 6, 11080 Belgrade, Serbia
| | - Howell G.M. Edwards
- School of Chemistry and Biosciences, Faculty of Life Sciences, University of Bradford, Bradford, West Yorkshire BD7 1DP, United Kingdom
| | - Luiz F.C. de Oliveira
- NEEM - Núcleo de Espectroscopia e Estrutura Molecular, Departamento de Química, ICE, Universidade Federal de Juiz de Fora, Campus Universitário, Martelos, Juiz de Fora, MG 36036-330, Brazil
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Hasnat H, Shompa SA, Islam MM, Alam S, Richi FT, Emon NU, Ashrafi S, Ahmed NU, Chowdhury MNR, Fatema N, Hossain MS, Ghosh A, Ahmed F. Flavonoids: A treasure house of prospective pharmacological potentials. Heliyon 2024; 10:e27533. [PMID: 38496846 PMCID: PMC10944245 DOI: 10.1016/j.heliyon.2024.e27533] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2023] [Revised: 02/29/2024] [Accepted: 03/01/2024] [Indexed: 03/19/2024] Open
Abstract
Flavonoids are organic compounds characterized by a range of phenolic structures, which are abundantly present in various natural sources such as fruits, vegetables, cereals, bark, roots, stems, flowers, tea, and wine. The health advantages of these natural substances are renowned, and initiatives are being taken to extract the flavonoids. Apigenin, galangin, hesperetin, kaempferol, myricetin, naringenin, and quercetin are the seven most common compounds belonging to this class. A thorough analysis of bibliographic records from reliable sources including Google Scholar, Web of Science, PubMed, ScienceDirect, MEDLINE, and others was done to learn more about the biological activities of these flavonoids. These flavonoids appear to have promising anti-diabetic, anti-inflammatory, antibacterial, antioxidant, antiviral, cytotoxic, and lipid-lowering activities, according to evidence from in vitro, in vivo, and clinical research. The review contains recent trends, therapeutical interventions, and futuristic aspects of flavonoids to treat several diseases like diabetes, inflammation, bacterial and viral infections, cancers, and cardiovascular diseases. However, this manuscript should be handy in future drug discovery. Despite these encouraging findings, a notable gap exists in clinical research, hindering a comprehensive understanding of the effects of flavonoids at both high and low concentrations on human health. Future investigations should prioritize exploring bioavailability, given the potential for high inter-individual variation. As a starting point for further study on these flavonoids, this review paper may promote identifying and creating innovative therapeutic uses.
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Affiliation(s)
- Hasin Hasnat
- Department of Pharmacy, State University of Bangladesh, 77 Satmasjid Road, Dhanmondi, Dhaka, 1207, Bangladesh
| | - Suriya Akter Shompa
- Department of Pharmacy, State University of Bangladesh, 77 Satmasjid Road, Dhanmondi, Dhaka, 1207, Bangladesh
| | - Md. Mirazul Islam
- Department of Pharmacy, State University of Bangladesh, 77 Satmasjid Road, Dhanmondi, Dhaka, 1207, Bangladesh
| | - Safaet Alam
- Department of Pharmaceutical Chemistry, Faculty of Pharmacy, University of Dhaka, Dhaka, 1000, Bangladesh
- Drugs and Toxins Research Division, BCSIR Laboratories Rajshahi, Bangladesh Council of Scientific and Industrial Research, Rajshahi, 6206, Bangladesh
| | - Fahmida Tasnim Richi
- Department of Pharmaceutical Chemistry, Faculty of Pharmacy, University of Dhaka, Dhaka, 1000, Bangladesh
| | - Nazim Uddin Emon
- Department of Pharmacy, Faculty of Science and Engineering, International Islamic University Chittagong, Chittagong, 4318, Bangladesh
| | - Sania Ashrafi
- Department of Pharmaceutical Chemistry, Faculty of Pharmacy, University of Dhaka, Dhaka, 1000, Bangladesh
| | - Nazim Uddin Ahmed
- Drugs and Toxins Research Division, BCSIR Laboratories Rajshahi, Bangladesh Council of Scientific and Industrial Research, Rajshahi, 6206, Bangladesh
| | | | - Nour Fatema
- Department of Microbiology, Stamford University Bangladesh, Dhaka, 1217, Bangladesh
| | - Md. Sakhawat Hossain
- Pharmaceutical Sciences Research Division, BCSIR Dhaka Laboratories, Bangladesh Council of Scientific and Industrial Research (BCSIR), Dr. Qudrat-I-Khuda Road, Dhanmondi, Dhaka, 1205, Bangladesh
| | - Avoy Ghosh
- Department of Pharmacy, Faculty of Pharmacy, University of Dhaka, Dhaka, 1000, Bangladesh
| | - Firoj Ahmed
- Department of Pharmacy, Faculty of Pharmacy, University of Dhaka, Dhaka, 1000, Bangladesh
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de Beer D, Beelders T, Human C, Joubert E. Assessment of the stability of compounds belonging to neglected phenolic classes and flavonoid sub-classes using reaction kinetic modeling. Crit Rev Food Sci Nutr 2023; 63:11802-11829. [PMID: 35833472 DOI: 10.1080/10408398.2022.2096561] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Phenolic compounds are known to degrade and/or undergo changes during food production and storage. Reaction kinetic modeling is generally used to define kinetic parameters of a food system and predict changes during thermal processing and storage. Data for phenolic acids and flavonoids, such as anthocyanins and flavan-3-ols, have been reviewed in detail, but the flavonoid sub-classes, dihydrochalcones and flavanones, have been mostly neglected. Other neglected phenolic classes are xanthones and benzophenones. The stability of these types of compounds is important as they are present in fruits and exposed to heat when processed into juice and jam. Other sources of the compounds are herbal teas, which are also subjected to thermal processing, either during the primary processing of the plant material, or the production of extracts for use as food ingredients. The theoretical background is given to understand the review of literature on these classes/sub-classes. Results of research on kinetic modeling are discussed in detail, while research on compound stability without the application of reaction kinetic modeling is briefly mentioned to provide context. The studies discussed included those focusing on heating during the processing and storage of model solutions, liquid foods, plant material, dried extracts, and extracts formulated with other food ingredients.
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Affiliation(s)
- Dalene de Beer
- Plant Bioactives Group, Post-Harvest & Agro-Processing Technologies, Agricultural Research Council Infruitec-Nietvoorbij, Stellenbosch, South Africa
- Department of Food Science, Stellenbosch University, Stellenbosch, South Africa
| | - Theresa Beelders
- Plant Bioactives Group, Post-Harvest & Agro-Processing Technologies, Agricultural Research Council Infruitec-Nietvoorbij, Stellenbosch, South Africa
- Department of Food Science, Stellenbosch University, Stellenbosch, South Africa
| | - Chantelle Human
- Plant Bioactives Group, Post-Harvest & Agro-Processing Technologies, Agricultural Research Council Infruitec-Nietvoorbij, Stellenbosch, South Africa
| | - Elizabeth Joubert
- Plant Bioactives Group, Post-Harvest & Agro-Processing Technologies, Agricultural Research Council Infruitec-Nietvoorbij, Stellenbosch, South Africa
- Department of Food Science, Stellenbosch University, Stellenbosch, South Africa
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Gonçalves L, Jesus M, Brandão E, Magalhães P, Mateus N, de Freitas V, Soares S. Interactions between Beer Compounds and Human Salivary Proteins: Insights toward Astringency and Bitterness Perception. Molecules 2023; 28:molecules28062522. [PMID: 36985492 PMCID: PMC10053927 DOI: 10.3390/molecules28062522] [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: 01/25/2023] [Revised: 02/12/2023] [Accepted: 03/03/2023] [Indexed: 03/12/2023] Open
Abstract
Beer is one of the most consumed beverages worldwide with unique organoleptic properties. Bitterness and astringency are well-known key features and, when perceived with high intensity, could lead to beer rejection. Most studies on beer astringency and bitterness use sensory assays and fail to study the molecular events that occur inside the oral cavity responsible for those perceptions. This work focused on deepening this knowledge based on the interaction of salivary proteins (SP) and beer phenolic compounds (PCs) and their effect toward these two sensory attributes. The astringency and bitterness of four different beers were assessed by a sensory panel and were coupled to the study of the SP changes and PC profile characterization of beers. The human SP content was measured before (basal) and after each beer intake using HPLC analysis. The beers’ PC content and profile were determined using Folin–Ciocalteu and LC-MS spectrometry, respectively. The results revealed a positive correlation between PCs and astringency and bitterness and a negative correlation between SP changes and these taste modalities. Overall, the results revealed that beers with higher PC content (AAL and IPA) are more astringent and bitter than beers with a lower PC content (HL and SBO). The correlation results suggested that an increase in whole SP content, under stimulation, should decrease astringency and bitterness perception. No correlation was found between the changes in specific families of SP and astringency and bitterness perception.
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Affiliation(s)
- Leonor Gonçalves
- Faculdade de Ciências, Universidade do Porto, Rua do Campo Alegre, 689, 4169-007 Porto, Portugal
| | - Mónica Jesus
- REQUIMTE/LAQV, Faculdade de Ciências, Universidade do Porto, Rua do Campo Alegre, 689, 4169-007 Porto, Portugal
| | - Elsa Brandão
- REQUIMTE/LAQV, Faculdade de Ciências, Universidade do Porto, Rua do Campo Alegre, 689, 4169-007 Porto, Portugal
| | - Paulo Magalhães
- Super Bock Group, S.A., Via Norte, 4465-764 Leça do Balio, Portugal
| | - Nuno Mateus
- REQUIMTE/LAQV, Faculdade de Ciências, Universidade do Porto, Rua do Campo Alegre, 689, 4169-007 Porto, Portugal
| | - Victor de Freitas
- Faculdade de Ciências, Universidade do Porto, Rua do Campo Alegre, 689, 4169-007 Porto, Portugal
- REQUIMTE/LAQV, Faculdade de Ciências, Universidade do Porto, Rua do Campo Alegre, 689, 4169-007 Porto, Portugal
- Correspondence: (V.d.F.); (S.S.); Tel.: +351-936756874 (S.S.)
| | - Susana Soares
- Faculdade de Ciências, Universidade do Porto, Rua do Campo Alegre, 689, 4169-007 Porto, Portugal
- REQUIMTE/LAQV, Faculdade de Ciências, Universidade do Porto, Rua do Campo Alegre, 689, 4169-007 Porto, Portugal
- Correspondence: (V.d.F.); (S.S.); Tel.: +351-936756874 (S.S.)
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Umer SM, Shamim S, Khan KM, Saleem RSZ. Perplexing Polyphenolics: The Isolations, Syntheses, Reappraisals, and Bioactivities of Flavonoids, Isoflavonoids, and Neoflavonoids from 2016 to 2022. Life (Basel) 2023; 13:life13030736. [PMID: 36983891 PMCID: PMC10058313 DOI: 10.3390/life13030736] [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: 02/20/2023] [Revised: 03/05/2023] [Accepted: 03/07/2023] [Indexed: 03/30/2023] Open
Abstract
Flavonoids, isoflavonoids, neoflavonoids, and their various subcategories are polyphenolics-an extensive class of natural products. These compounds are bioactive and display multiple activities, including anticancer, antibacterial, antiviral, antioxidant, and neuroprotective activities. Thus, these compounds can serve as leads for therapeutic agents or targets for complex synthesis; they are coveted and routinely isolated, characterized, biologically evaluated, and synthesized. However, data regarding the compounds' sources, isolation procedures, structural novelties, bioactivities, and synthetic schemes are often dispersed and complex, a dilemma this review aims to address. To serve as an easily accessible guide for researchers wanting to apprise themselves of the latest advancements in this subfield, this review summarizes seventy-six (76) articles published between 2016 and 2022 that detail the isolation and characterization of two hundred and forty-nine (249) novel compounds, the total and semisyntheses of thirteen (13) compounds, and reappraisals of the structures of twenty (20) previously reported compounds and their bioactivities. This article also discusses new synthetic methods and enzymes capable of producing or modifying flavonoids, isoflavonoids, or neoflavonoids.
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Affiliation(s)
- Syed Muhammad Umer
- Department of Chemistry and Chemical Engineering, SBASSE, Lahore University of Management Sciences, Sector-U, DHA, Lahore 54792, Pakistan
| | - Shahbaz Shamim
- H.E.J. Research Institute of Chemistry, International Center for Chemical and Biological Sciences, University of Karachi, Karachi 75270, Pakistan
| | - Khalid Mohammed Khan
- H.E.J. Research Institute of Chemistry, International Center for Chemical and Biological Sciences, University of Karachi, Karachi 75270, Pakistan
- Department of Clinical Pharmacy, Institute for Research and Medical Consultations (IRMC), Imam Abdulrahman Bin Faisal University, Dammam P.O. Box 31441, Saudi Arabia
| | - Rahman Shah Zaib Saleem
- Department of Chemistry and Chemical Engineering, SBASSE, Lahore University of Management Sciences, Sector-U, DHA, Lahore 54792, Pakistan
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Mabizela GS, du Preez BVP, Human C, Muller M, de Beer D, van der Rijst M, Slabbert MM, Bester C, Joubert E. A balancing act – Optimising harvest season of Cyclopia genistoides (honeybush tea) for enhanced phenolic content and acceptable sensory profile. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2022.104583] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Masike K, de Villiers A, de Beer D, Joubert E, Stander MA. Application of direct injection-ion mobility spectrometry-mass spectrometry (DI-IMS-MS) for the analysis of phenolics in honeybush and rooibos tea samples. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2021.104308] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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Miller N, Petrus A, Moelich EI, Muller M, de Beer D, van der Rijst M, Joubert E. Heat treatment improves the sensory properties of the ultrafiltration by-product of honeybush (Cyclopia genistoides) extract. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:1047-1055. [PMID: 34312869 DOI: 10.1002/jsfa.11440] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/12/2021] [Revised: 05/12/2021] [Accepted: 07/27/2021] [Indexed: 06/13/2023]
Abstract
BACKGROUND Ultrafiltration of green honeybush (Cyclopia genistoides) extract results in a by-product (retentate). Application of further separation processes for recovery of polyphenols would entail creation of additional waste. Repurposing the retentate as a food flavour ingredient provides an alternative valorization approach. RESULTS The retentate, suspended in water (270 g L-1 ), was heat-treated at 80 °C for 2, 4, 8 and 16 h, and at 90 °C for 2, 4, 6 and 8 h to change its sensory profile. The heat-treated retentate, diluted to beverage strength (2.15 g L-1 ), had prominent 'grape/Muscat-like' and 'marmalade/citrus' aroma and flavour notes. Overall, heating for ≤ 4 h increased the intensities of positive flavour and aroma notes, while reducing those of 'green/grass', 'hay' and bitterness, whereafter further heating only had a slight effect on the aroma profile at 80 °C (P < 0.05), but not at 90 °C (P ≥ 0.05). The heat treatments, 80 °C/4 h and 90 °C/4 h, were subsequently applied to different batches of retentate (n = 10) to accommodate the effect of natural product variation. Heating at 90 °C produced higher intensities of positive aroma attributes (P < 0.05), but was more detrimental to the phenolic stability, compared to 80 °C. CONCLUSION After heat treatment, the phenolic content of C. genistoides retentate, reconstituted to beverage strength, still fell within the range of a typical 'fermented' (oxidized) honeybush leaf tea infusion. The change in phenolic composition will not diminish the benefit of an improved sensory profile for the retentate by-product through heating. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Neil Miller
- Department of Food Science, Stellenbosch University, Matieland, South Africa
- Plant Bioactives Group, Post-Harvest & Agro-Processing Technologies, Agricultural Research Council (ARC), Infruitec-Nietvoorbij, Stellenbosch, South Africa
| | - Alicia Petrus
- Department of Food Science, Stellenbosch University, Matieland, South Africa
- Plant Bioactives Group, Post-Harvest & Agro-Processing Technologies, Agricultural Research Council (ARC), Infruitec-Nietvoorbij, Stellenbosch, South Africa
| | | | - Magdalena Muller
- Department of Food Science, Stellenbosch University, Matieland, South Africa
| | - Dalene de Beer
- Department of Food Science, Stellenbosch University, Matieland, South Africa
- Plant Bioactives Group, Post-Harvest & Agro-Processing Technologies, Agricultural Research Council (ARC), Infruitec-Nietvoorbij, Stellenbosch, South Africa
| | - Marieta van der Rijst
- Biometry Unit, Agricultural Research Council (ARC), Infruitec-Nietvoorbij, Stellenbosch, South Africa
| | - Elizabeth Joubert
- Department of Food Science, Stellenbosch University, Matieland, South Africa
- Plant Bioactives Group, Post-Harvest & Agro-Processing Technologies, Agricultural Research Council (ARC), Infruitec-Nietvoorbij, Stellenbosch, South Africa
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de Beer D, du Preez B, Joubert E. Development of HPLC method for quantification of phenolic compounds in Cyclopia intermedia (honeybush) herbal tea infusions. J Food Compost Anal 2021. [DOI: 10.1016/j.jfca.2021.104154] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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Walters NA, de Beer D, de Villiers A, Danton O, Hamburger M, Joubert E. Comprehensive off-line CCC × LC-DAD-MS separation of Cyclopia pubescens Eckl. & Zeyh. phenolic compounds and structural elucidation of isolated compounds. PHYTOCHEMICAL ANALYSIS : PCA 2021; 32:347-361. [PMID: 32803806 DOI: 10.1002/pca.2981] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/04/2020] [Revised: 07/27/2020] [Accepted: 07/28/2020] [Indexed: 06/11/2023]
Abstract
INTRODUCTION The minor phenolic constituents of Cyclopia pubescens Eckl. & Zeyh. are unknown and one dimensional (1D) liquid chromatography (LC) is unable to provide sufficient separation. METHODOLOGY A two-dimensional (2D) LC method incorporating normal-phasehigh performance countercurrent chromatography (NP-HPCCC) in the first dimension (1 D) and reversed-phase ultra-high-performance liquid chromatography (RP-UHPLC) as the second dimension (2 D) was developed. The analytical HPCCC method was subsequently scaled up to semi-preparative mode and fractions pooled based on phenolic sub-groups. The phenolic compounds in selected fractions were subsequently isolated using RP-HPLC on a C18 column. Isolated compounds were identified by nuclear magnetic resonance (NMR) spectroscopy. The absolute configurations of compounds were determined by optical rotation and electronic circular dichroism spectra. Sugars were identified by gas chromatography-mass spectrometry (GC-MS) analysis. RESULTS The comprehensive off-line 2D CCC × LC method gave a good spread of the phenolic compounds. Orthogonality calculated using both the convex hull and conditional entropy methods were 81%. High-resolution mass spectrometric fragmentation spectra obtained from a quadrupole-time-of-flight instrument and ultraviolet-visible (UV-vis) spectral data were used to (tentatively) identify 32 phenolic compounds from the analytical CCC fractions. Of the seven isolated compounds, (2S)-5-O-[α-l-rhamnopyranosyl-(1 → 2)-β-d-glucopyranosyl]eriodictyol (3) and (2S)-5-O-[α-l-rhamnopyranosyl-(1 → 2)-β-d-glucopyranosyl]-5,7,3',4'-tetrahydroxyflavan (4) were newly identified in all plants. The other isolated compounds were identified as (2S)-5-O-[α-l-rhamnopyranosyl-(1 → 2)-β-d-glucopyranosyl]naringenin (1), R-neo-eriocitrin (2), 3-O-α-l-arabinopyranosyl-3,4-dihydroxybenzoic acid (5), 4-O-β-d-glucopyranosyl-Z-4-hydroxycinnamic acid (6) and 4-(4'-O-β-d-glucopyranosyl-4'-hydroxy-3'-methoxyphenyl)-2-butanone (7). CONCLUSIONS Among the 32 compounds (tentatively) identified, only six were previously identified in Cyclopia pubescens using 1D LC. Most of the isolated compounds were also identified for the first time in Cyclopia spp., improving the knowledge of the minor phenolic compounds of this genus.
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Affiliation(s)
- Nico A Walters
- Plant Bioactives Group, Post-Harvest & Agro-Processing Technologies, Agricultural Research Council (ARC), Infruitec-Nietvoorbij, Stellenbosch, South Africa
- Department of Food Science, Stellenbosch University, Stellenbosch, South Africa
| | - Dalene de Beer
- Plant Bioactives Group, Post-Harvest & Agro-Processing Technologies, Agricultural Research Council (ARC), Infruitec-Nietvoorbij, Stellenbosch, South Africa
- Department of Food Science, Stellenbosch University, Stellenbosch, South Africa
| | - André de Villiers
- Department of Chemistry and Polymer Science, Stellenbosch University, Stellenbosch, South Africa
| | - Ombeline Danton
- Pharmaceutical Biology, Pharmacenter, University of Basel, Basel, Switzerland
| | - Matthias Hamburger
- Pharmaceutical Biology, Pharmacenter, University of Basel, Basel, Switzerland
| | - Elizabeth Joubert
- Plant Bioactives Group, Post-Harvest & Agro-Processing Technologies, Agricultural Research Council (ARC), Infruitec-Nietvoorbij, Stellenbosch, South Africa
- Department of Food Science, Stellenbosch University, Stellenbosch, South Africa
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High-temperature oxidation reduces the bitterness of honeybush infusions depending on changes in phenolic composition. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110608] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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Human C, Danton O, De Beer D, Maruyama T, Alexander L, Malherbe C, Hamburger M, Joubert E. Identification of a novel di-C-glycosyl dihydrochalcone and the thermal stability of polyphenols in model ready-to-drink beverage solutions with Cyclopia subternata extract as functional ingredient. Food Chem 2021; 351:129273. [PMID: 33662907 DOI: 10.1016/j.foodchem.2021.129273] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/16/2020] [Revised: 01/29/2021] [Accepted: 01/30/2021] [Indexed: 11/15/2022]
Abstract
Heat processing of ready-to-drink beverages is required to ensure a microbiologically safe product, however, this can result in the loss of bioactive compounds responsible for functionality. The objective of this study was to establish the thermal stability of a novel dihydrochalcone, 3',5'-di-β-d-glucopyranosyl-3-hydroxyphloretin (2), 3',5'-di-β-d-glucopyranosylphloretin (3) and other Cyclopia subternata phenolic compounds, in model solutions with or without citric acid and ascorbic acid. The solutions were heated at 93, 121 and 135 °C, relevant to pasteurisation, commercial sterilisation and ultra-high temperature (UHT) pasteurisation, respectively. For most compounds, the acids decreased the second order reaction rate constants, up to 27 times. Compound 2 (46.29 ± 0.53 (g/100 g)-1 h-1), and to a lesser extent compound 3 (5.94 ± 0.01 (g/100 g)-1 h-1) were the most thermo-unstable compounds when treated at 135 °C without added acids. Even though differential effects were observed for compounds at different temperatures and formulations, overall, the phenolic compounds were most stable under UHT pasteurisation conditions.
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Affiliation(s)
- Chantelle Human
- Plant Bioactives Group, Post-Harvest and Agro-Processing Technologies, Agricultural Research Council Infruitec-Nietvoorbij, Private Bag X5026, Stellenbosch 7599, South Africa
| | - Ombeline Danton
- Pharmaceutical Biology, Pharmacenter, University of Basel, Klingelbergstrasse 50, 4056 Basel, Switzerland
| | - Dalene De Beer
- Plant Bioactives Group, Post-Harvest and Agro-Processing Technologies, Agricultural Research Council Infruitec-Nietvoorbij, Private Bag X5026, Stellenbosch 7599, South Africa; Department of Food Science, Stellenbosch University, Private Bag X1, Matieland (Stellenbosch), 7600, South Africa
| | - Takuma Maruyama
- Plant Bioactives Group, Post-Harvest and Agro-Processing Technologies, Agricultural Research Council Infruitec-Nietvoorbij, Private Bag X5026, Stellenbosch 7599, South Africa; Department of Applied Biological Science, Tokyo University of Agriculture and Technology, Tokyo, Japan
| | - Lara Alexander
- Plant Bioactives Group, Post-Harvest and Agro-Processing Technologies, Agricultural Research Council Infruitec-Nietvoorbij, Private Bag X5026, Stellenbosch 7599, South Africa; Department of Food Science, Stellenbosch University, Private Bag X1, Matieland (Stellenbosch), 7600, South Africa
| | - Christiaan Malherbe
- Plant Bioactives Group, Post-Harvest and Agro-Processing Technologies, Agricultural Research Council Infruitec-Nietvoorbij, Private Bag X5026, Stellenbosch 7599, South Africa
| | - Matthias Hamburger
- Pharmaceutical Biology, Pharmacenter, University of Basel, Klingelbergstrasse 50, 4056 Basel, Switzerland
| | - Elizabeth Joubert
- Plant Bioactives Group, Post-Harvest and Agro-Processing Technologies, Agricultural Research Council Infruitec-Nietvoorbij, Private Bag X5026, Stellenbosch 7599, South Africa; Department of Food Science, Stellenbosch University, Private Bag X1, Matieland (Stellenbosch), 7600, South Africa.
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Bando M, Kawasaki Y, Nagata O, Okada Y, Ikuta D, Ikeuchi K, Yamada H. β-Selective Glycosylation Using Axial-Rich and 2-O-Rhamnosylated Glucosyl Donors Controlled by the Protecting Pattern of the Second Sugar. Chem Pharm Bull (Tokyo) 2021; 69:124-140. [PMID: 33390514 DOI: 10.1248/cpb.c20-00733] [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] [Indexed: 11/22/2022]
Abstract
Herein, we describe two counterexamples of the previously reported β/α-selectivity of 96/4 for glycosylation using ethyl 2-O-[2,3,4-tris-O-tert-butyldimethylsilyl (TBS)-α-L-rhamnopyranosyl]-3,4,6-tris-O-TBS-thio-β-D-glucopyranoside as the glycosyl donor. Furthermore, we investigated the effects of protecting group on the rhamnose moieties in the glycosylation with cholestanol and revealed that β-selectivity originated from the two TBS groups at the 3-O and 4-O positions of rhamnose. In contrast, the TBS group at the 2-O position of rhamnose hampered the β-selectivity. Finally, the β/α-selectivity during the glycosylation was enhanced to ≥99/1. The results obtained herein suggest that the protecting groups on the sugar connected to the 2-O of a glycosyl donor with axial-rich conformation can control the stereoselectivity of glycosylation.
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Affiliation(s)
- Masafumi Bando
- School of Science and Technology, Kwansei Gakuin University
| | - Yuri Kawasaki
- School of Science and Technology, Kwansei Gakuin University
| | - Osamu Nagata
- School of Science and Technology, Kwansei Gakuin University
| | - Yasunori Okada
- School of Science and Technology, Kwansei Gakuin University
| | - Daiki Ikuta
- School of Science and Technology, Kwansei Gakuin University
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Jack BU, Malherbe CJ, Mamushi M, Muller CJF, Joubert E, Louw J, Pheiffer C. Adipose tissue as a possible therapeutic target for polyphenols: A case for Cyclopia extracts as anti-obesity nutraceuticals. Biomed Pharmacother 2019; 120:109439. [PMID: 31590126 DOI: 10.1016/j.biopha.2019.109439] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/21/2019] [Revised: 08/29/2019] [Accepted: 09/06/2019] [Indexed: 02/07/2023] Open
Abstract
Obesity is a significant contributor to increased morbidity and premature mortality due to increasing the risk of many chronic metabolic diseases such as type 2 diabetes, cardiovascular disease and certain types of cancer. Lifestyle modifications such as energy restriction and increased physical activity are highly effective first-line treatment strategies used in the management of obesity. However, adherence to these behavioral changes is poor, with an increased reliance on synthetic drugs, which unfortunately are plagued by adverse effects. The identification of new and safer anti-obesity agents is thus of significant interest. In recent years, plants and their phenolic constituents have attracted increased attention due to their health-promoting properties. Amongst these, Cyclopia, an endemic South African plant commonly consumed as a herbal tea (honeybush), has been shown to possess modulating properties against oxidative stress, hyperglycemia, and obesity. Likewise, several studies have reported that some of the major phenolic compounds present in Cyclopia spp. exhibit anti-obesity effects, particularly by targeting adipose tissue. These phenolic compounds belong to the xanthone, flavonoid and benzophenone classes. The aim of this review is to assess the potential of Cyclopia extracts as an anti-obesity nutraceutical as underpinned by in vitro and in vivo studies and the underlying cellular mechanisms and biological pathways regulated by their phenolic compounds.
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Affiliation(s)
- Babalwa U Jack
- Biomedical Research and Innovation Platform, South African Medical Research Council, Tygerberg, South Africa.
| | - Christiaan J Malherbe
- Plant Bioactives Group, Post-Harvest and Agro-processing Technologies, Agricultural Research Council, Infruitec-Nietvoorbij, Stellenbosch, South Africa
| | - Mokadi Mamushi
- Biomedical Research and Innovation Platform, South African Medical Research Council, Tygerberg, South Africa; Division of Medical Physiology, Faculty of Medicine and Health Sciences, Stellenbosch University, Tygerberg, South Africa
| | - Christo J F Muller
- Biomedical Research and Innovation Platform, South African Medical Research Council, Tygerberg, South Africa; Division of Medical Physiology, Faculty of Medicine and Health Sciences, Stellenbosch University, Tygerberg, South Africa; Department of Biochemistry and Microbiology, University of Zululand, Kwa-Dlangezwa, South Africa
| | - Elizabeth Joubert
- Plant Bioactives Group, Post-Harvest and Agro-processing Technologies, Agricultural Research Council, Infruitec-Nietvoorbij, Stellenbosch, South Africa; Department of Food Science, Stellenbosch University, Stellenbosch, South Africa
| | - Johan Louw
- Biomedical Research and Innovation Platform, South African Medical Research Council, Tygerberg, South Africa; Department of Biochemistry and Microbiology, University of Zululand, Kwa-Dlangezwa, South Africa
| | - Carmen Pheiffer
- Biomedical Research and Innovation Platform, South African Medical Research Council, Tygerberg, South Africa; Division of Medical Physiology, Faculty of Medicine and Health Sciences, Stellenbosch University, Tygerberg, South Africa
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15
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Alexander L, de Beer D, Muller M, van der Rijst M, Joubert E. Potential of benzophenones and flavanones to modulate the bitter intensity of Cyclopia genistoides herbal tea. Food Res Int 2019; 125:108519. [PMID: 31554050 DOI: 10.1016/j.foodres.2019.108519] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2019] [Revised: 06/11/2019] [Accepted: 06/21/2019] [Indexed: 02/01/2023]
Abstract
Variation in the bitter taste of Cyclopia genistoides (honeybush) herbal tea and reported modulation between its major xanthones, mangiferin and isomangiferin, prompted further investigation into the potential modulatory effects of honeybush phenolics. Combinations of crude benzophenone (BF)-, xanthone (XF)-, and flavanone (FF)-rich fractions and their major individual phenolic compounds were analysed by descriptive sensory analysis. The fractions were prepared from a bitter, hot water extract of green C. genistoides. Fraction BF, which is below the bitter threshold (intensity 10 on 100-point scale), enhanced the bitter intensity of XF and FF slightly (p < 0.05), although none of the major individual benzophenones retained this bitter enhancing effect. On the contrary, 3-β-d-glucopyranosyl-4-β-d-glucopyranosyloxyiriflophenone, the major benzophenone in BF, significantly (p < 0.05) decreased the bitter taste of XF, at a low concentration, whereas FF suppressed the bitter intensity of XF and mangiferin, the major xanthone present in XF. Hesperidin, however, had no effect on the bitter intensity of XF. In contrast, (2S)-5-[α-L-rhamnopyranosyl-(1→2)-β-d-glucopyranosyloxy]-naringenin, the major compound of FF, significantly (p < 0.05) enhanced the bitter taste of XF when added at concentrations comparable to that of 'fermented' honeybush tea infusions. The concentration-dependence of these bitter taste interactions may be responsible for the variable bitter intensity of C. genistoides herbal tea.
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Affiliation(s)
- Lara Alexander
- Plant Bioactives Group, Post-Harvest and Agro-Processing Technologies, Agricultural Research Council (ARC), Infruitec-Nietvoorbij, Private Bag X5026, Stellenbosch 7599, South Africa; Department of Food Science, Stellenbosch University, Private Bag X1 Matieland, Stellenbosch 7602, South Africa.
| | - Dalene de Beer
- Plant Bioactives Group, Post-Harvest and Agro-Processing Technologies, Agricultural Research Council (ARC), Infruitec-Nietvoorbij, Private Bag X5026, Stellenbosch 7599, South Africa; Department of Food Science, Stellenbosch University, Private Bag X1 Matieland, Stellenbosch 7602, South Africa.
| | - Magdalena Muller
- Department of Food Science, Stellenbosch University, Private Bag X1 Matieland, Stellenbosch 7602, South Africa.
| | - Marieta van der Rijst
- Biometry Unit, Agricultural Research Council (ARC), Infruitec-Nietvoorbij, Private Bag X5026, Stellenbosch 7599, South Africa.
| | - Elizabeth Joubert
- Plant Bioactives Group, Post-Harvest and Agro-Processing Technologies, Agricultural Research Council (ARC), Infruitec-Nietvoorbij, Private Bag X5026, Stellenbosch 7599, South Africa; Department of Food Science, Stellenbosch University, Private Bag X1 Matieland, Stellenbosch 7602, South Africa.
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16
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Genotypic variation in phenolic composition of Cyclopia pubescens (honeybush tea) seedling plants. J Food Compost Anal 2019. [DOI: 10.1016/j.jfca.2019.02.006] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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