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AlJuhaimi F, Mohamed Ahmed IA, Özcan MM, Uslu N, Albakry Z. Quantitative Determination of Biogenic Element Contents and Phytochemicals of Broccoli ( Brassica oleracea var. italica) Cooked Using Different Techniques. PLANTS (BASEL, SWITZERLAND) 2024; 13:1283. [PMID: 38794354 PMCID: PMC11124966 DOI: 10.3390/plants13101283] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/27/2024] [Revised: 04/24/2024] [Accepted: 05/01/2024] [Indexed: 05/26/2024]
Abstract
In this study, the effect of different cooking techniques on broccoli moisture, total phenolic, total flavonoid, and radical scavenging capacity results, polyphenol contents, and their quantitative values was investigated. The total phenolic quantities of fresh and cooked broccoli samples were assessed to be between 36.32 (conventional boiling) and 423.39 mg GAE/100 g (microwave heating). The radical scavenging activities of the broccoli samples were reported between 2.55 (conventional boiling) and 4.99 mmol/kg (microwave heating). In addition, catechin and rutin quantities of the fresh and cooked broccoli samples were measured to be between 2.24 (conventional boiling) and 54.48 mg/100 g (microwave heating), and between 0.55 (conventional boiling) and 16.33 mg/100 g (microwave heating), respectively. The most abundant elements in fresh and cooked broccoli samples were K, Ca, P, S, and Mg. The results showed some changes depending on cooking techniques compared to the control. The bioactive properties of broccoli samples cooked by means of conventional boiling, boiling in vacuum bag, and high-pressure boiling were established to be lower compared to the fresh sample. Catechin, 3,4-dihydroxybenzoic acid, rutin, and gallic acid were the key phenolic compounds of fresh and cooked broccoli samples. The phenolic components of broccoli were significantly affected by the applied cooking techniques. The highest protein in broccoli samples was determined in the broccoli sample cooked by boiling in a vacuum bag. There were statistically significant changes among the mineral results of broccoli cooked with different cooking methods.
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Affiliation(s)
- Fahad AlJuhaimi
- Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, PO Box 2460, Riyadh 11451, Saudi Arabia; (F.A.); (I.A.M.A.)
| | - Isam A. Mohamed Ahmed
- Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, PO Box 2460, Riyadh 11451, Saudi Arabia; (F.A.); (I.A.M.A.)
| | - Mehmet Musa Özcan
- Department of Food Engineering, Faculty of Agriculture, Selcuk University, Konya 42031, Turkey;
| | - Nurhan Uslu
- Department of Food Engineering, Faculty of Agriculture, Selcuk University, Konya 42031, Turkey;
| | - Zainab Albakry
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China;
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Rababah TM, Al-U’datt MH, Angor M, Gammoh S, Abweni F, Magableh G, Almajwal A, Yücel S, AL-Rayyan Y, AL-Rayyan N. Effect of Drying and Freezing on the Phytochemical Properties of Okra during Storage. ACS OMEGA 2023; 8:34448-34457. [PMID: 37779931 PMCID: PMC10536064 DOI: 10.1021/acsomega.3c02560] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 04/24/2023] [Accepted: 08/21/2023] [Indexed: 10/03/2023]
Abstract
Okra (Abelmoschus esculentus L.) is known for its high nutritional value, including its content of phytochemicals. This study aims to investigate the effect of drying and freezing conditions on the phytochemical content of okra. Our results indicated that both air-drying and freezing okra during 6 months of storage showed a significant decrease in total phenolic content, flavonoid content, anthocyanin content, and antioxidant activity. Furthermore, higher levels of phytochemicals were found for okra samples treated with Na2SO4 solution when compared to untreated okra. The freezing process appeared to better preserve the content of the investigated phytochemicals when compared to the decrease after drying. Our research has determined that both immersing and freezing okra samples consistently yielded better results in the preservation of phytochemical properties over time, compared to other methods. This study is important for the food industry, as it highlights the importance of proper storage methods to retain the nutritional value of okra.
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Affiliation(s)
- Taha M. Rababah
- Department
of Nutrition and Food Technology, Jordan
University of Science and Technology, P.O. Box 3030, Irbid 22110, Jordan
| | - Muhammad H. Al-U’datt
- Department
of Nutrition and Food Technology, Jordan
University of Science and Technology, P.O. Box 3030, Irbid 22110, Jordan
| | - Malak Angor
- Nutrition
and Food Technology, Al-Balqa Applied University, Salt 19117, Jordan
| | - Sana Gammoh
- Department
of Nutrition and Food Technology, Jordan
University of Science and Technology, P.O. Box 3030, Irbid 22110, Jordan
| | - Faten Abweni
- Department
of Nutrition and Food Technology, Jordan
University of Science and Technology, P.O. Box 3030, Irbid 22110, Jordan
| | - Ghazi Magableh
- Industrial
Engineering Department, Yarmouk University, P.O. Box 21163, Irbid 21163, Jordan
| | - Ali Almajwal
- Department
of Community Health Sciences, College of Applied Medical Sciences, King Saud University, P.O. Box 10219, Riyadh 11433, Saudi Arabia
| | - Sevil Yücel
- Yildiz
Technical University, Istanbul 34210, Turkey
| | - Yara AL-Rayyan
- College
of
Agriculture and Life Sciences, University
of Wisconsin-Madison, Madison, Wisconsin 53706-1314, United States
| | - Numan AL-Rayyan
- School
of Medicine and Public Health, University
of Wisconsin-Madison, Madison, Wisconsin 53706-1314, United States
- National
Agricultural Research Center, Amman 19381, Jordan
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3
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Yap JY, Hii CL, Ong SP, Lim KH, Abas F, Pin KY. Degradation kinetics of carpaine and antioxidant properties of dried Carica papaya leaves as affected by drying methods. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2022. [DOI: 10.1515/ijfe-2021-0369] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Abstract
Carpaine in papaya leaves has the potential to treat dengue fever and it also contains antioxidants which could prevent or inhibit oxidation processes in the human body. Studies were conducted on the effects of storage on carpaine retention and antioxidant properties of dried papaya leaves. Results showed that the Weibull model could predict well the degradation kinetics of carpaine in all samples (freeze drying and hot air drying at 60 °C and 70 °C) except for hot air dried samples at 80 °C and shade dried samples (first order model). Generally, freeze dried samples showed the highest half-life whereas total polyphenols content and antioxidant properties (ABTS and DPPH free radical scavenging activities) of all dried samples decreased with storage period. An increasing trend in total colour difference (ΔE
*
) was observed in all samples possibly due to chlorophyll degradation. It is thus recommended to select freeze dried samples for storage purpose due to better stability as indicated by the lowest rate constant (k = 0.0135 1/month) and the highest half-life (t
1/2 = 51.2 months).
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Affiliation(s)
- Jing Ying Yap
- Department of Chemical and Environmental Engineering , Faculty of Science and Engineering, University of Nottingham Malaysia , Jalan Broga, 43500 Semenyih , Selangor Darul Ehsan , Malaysia
| | - Ching Lik Hii
- Department of Chemical and Environmental Engineering , Faculty of Science and Engineering, University of Nottingham Malaysia , Jalan Broga, 43500 Semenyih , Selangor Darul Ehsan , Malaysia
| | - Sze Pheng Ong
- Department of Chemical and Environmental Engineering , Faculty of Science and Engineering, University of Nottingham Malaysia , Jalan Broga, 43500 Semenyih , Selangor Darul Ehsan , Malaysia
| | - Kuan Hon Lim
- School of Pharmacy, Faculty of Science and Engineering, University of Nottingham Malaysia , Jalan Broga, 43500 Semenyih , Selangor Darul Ehsan , Malaysia
| | - Faridah Abas
- Department of Food Science , Universiti Putra Malaysia , 43400 Serdang , Selangor Darul Ehsan , Malaysia
| | - Kar Yong Pin
- Forest Research Institute Malaysia , 52109 Kuala Lumpur , Selangor Darul Ehsan , Malaysia
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Medlar Jam Production (Mespilus germanica) with the Use of Sous Vide Method. Processes (Basel) 2022. [DOI: 10.3390/pr10081584] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
The aim of this study was to evaluate the influence of sous vide technology on the chemical properties of fruit jams produced with medlar fruit (Mespilus germanica L.). The fruit jams were produced using sous vide technology at different temperatures: 60 °C, 70 °C, and 80 °C. The fruit jams were also produced at 100 °C using the traditional cooking method. Experimentally produced samples were evaluated by the following methods: total polyphenols content, ferric reducing antioxidant power assay (FRAP), 2,2-diphenyl-1-picrylhydrazyl (DPPH), and organic acid determination. Among sous vide-processed samples, the samples with the highest (p < 0.05) antioxidant activity were processed at 80 °C, containing pectin; the results were the following: phenols content 0.56 ± 0.01 mg gallic acid/kg; FRAP antioxidant activity 0.32 ± 0.01 µmol Trolox/g; DPPH antioxidant activity 21.39 ± 0.33%. The obtained results showed that fruit jam production with the use of sous vide technology can affect antioxidant capacity of this food commodity. The research also provided important information about non-traditional fruit, such as medlar fruit (Mespilus germanica L.), and its processing by sous vide technology. Certainly, more analyses are necessary to give a clearer picture of the changes in medlar fruit during processing at different temperatures, and processing technologies, especially because there are presently no publications about the use of medlar fruit as a raw material in fruit jam preparation.
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Ultrasound-assisted natural deep eutectic solvent extraction of anthocyanin from black carrots: Optimization, cytotoxicity, in-vitro bioavailability and stability. FOOD AND BIOPRODUCTS PROCESSING 2022. [DOI: 10.1016/j.fbp.2022.01.002] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
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6
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Halahlah A, Piironen V, Mikkonen KS, Ho TM. Polysaccharides as wall materials in spray-dried microencapsulation of bioactive compounds: Physicochemical properties and characterization. Crit Rev Food Sci Nutr 2022; 63:6983-7015. [PMID: 35213281 DOI: 10.1080/10408398.2022.2038080] [Citation(s) in RCA: 16] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Abstract
Natural bioactive compounds (BCs) are types of chemicals found in plants and certain foods that promote good health, however they are sensitive to processing and environmental conditions. Microencapsulation by spray drying is a widely used and cost-effective approach to create a coating layer to surround and protect BCs and control their release, enabling the production of high functional products/ingredients with extended shelf life. In this process, wall materials determine protection efficiency, and physical properties, bioavailability, and storage stability of microencapsulated products. Therefore, an understanding of physicochemical properties of wall materials is essential for the successful and effective spray-dried microencapsulation process. Typically, polysaccharide-based wall materials are generated from more sustainable sources and have a wider range of physicochemical properties and applications compared to their protein-based counterparts. In this review, we highlight the essential physicochemical properties of polysaccharide-based wall materials for spray-dried microencapsulation of BCs including solubility, thermal stability, and emulsifying properties, rheological and film forming properties. We provide further insight into possibilities for the chemical structure modification of native wall materials and their controlled release behaviors. Finally, we summarize the most recent studies involving polysaccharide biopolymers as wall materials and/or emulsifiers in spray-dried microencapsulation of BCs.
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Affiliation(s)
| | - Vieno Piironen
- Department of Food and Nutrition, University of Helsinki, Finland
| | - Kirsi S Mikkonen
- Department of Food and Nutrition, University of Helsinki, Finland
- Helsinki Institute of Sustainability Science (HELSUS), University of Helsinki, Finland
| | - Thao M Ho
- Department of Food and Nutrition, University of Helsinki, Finland
- Helsinki Institute of Sustainability Science (HELSUS), University of Helsinki, Finland
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7
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Red Fruits Composition and Their Health Benefits-A Review. Foods 2022; 11:foods11050644. [PMID: 35267278 PMCID: PMC8909293 DOI: 10.3390/foods11050644] [Citation(s) in RCA: 28] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2021] [Revised: 02/10/2022] [Accepted: 02/18/2022] [Indexed: 02/01/2023] Open
Abstract
The probability that fruit ingestion may protect human health is an intriguing vision and has been studied around the world. Therefore, fruits are universally promoted as healthy. Over the past few decades, the number of studies proposing a relationship between fruit intake and reduced risk of major chronic diseases has continued to grow. Fruits supply dietary fiber, and fiber intake is linked to a lower incidence of cardiovascular disease and obesity. Fruits also supply vitamins and minerals to the diet and are sources of phytochemicals that function as phytoestrogens, antioxidant and anti-inflammatory agents, and other protective mechanisms. So, this review aims to summarize recent knowledge and describe the most recent research regarding the health benefits of some selected red fruits.
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8
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Esin Yucel E, Kaya C. Effect of jam and marmalade processing and storage on the phytochemical properties of currant cultivars (
Ribes
Spp.). J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15820] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Esra Esin Yucel
- Department of Food Engineering Tokat Gaziosmanpasa University Tokat Turkey
| | - Cemal Kaya
- Department of Food Engineering Tokat Gaziosmanpasa University Tokat Turkey
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9
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Development and storage study of reduced calorie aloe vera (Aloe barbadensis Miller) based pineapple fruit jam. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-020-00689-6] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
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10
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Jideani AIO, Silungwe H, Takalani T, Omolola AO, Udeh HO, Anyasi TA. Antioxidant-rich natural fruit and vegetable products and human health. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2021. [DOI: 10.1080/10942912.2020.1866597] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Affiliation(s)
- Afam I. O. Jideani
- Department of Food Science and Technology, School of Agriculture, University of Venda, Thohoyandou 0950, South Africa
- Postharvest-Handling Group, ISEKI-Food Association, Vienna, Austria
| | - Henry Silungwe
- Department of Food Science and Technology, School of Agriculture, University of Venda, Thohoyandou 0950, South Africa
| | - Thakhani Takalani
- Univen Centre for Continuing Education, University of Venda, Thohoyandou 0950, South Africa
| | - Adewale O Omolola
- Department of Agricultural Engineering, School of Agriculture, University of Venda, Thohoyandou 0950, South Africa
| | - Henry O Udeh
- Department of Food Science and Technology, School of Agriculture, University of Venda, Thohoyandou 0950, South Africa
| | - Tonna A Anyasi
- Department of Food Science and Technology, Cape Peninsula University of Technology, Bellville 7535, South Africa
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11
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BRANDÃO TM, CARVALHO EEN, LIMA JPD, CARMO ELD, ELIAS HHDS, MARTINS GADS, BORGES SV. Effects of thermal process in bioactive compounds of mixed Brazilian cerrado fruit jam. FOOD SCIENCE AND TECHNOLOGY 2021. [DOI: 10.1590/fst.28020] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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12
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Subbiah V, Zhong B, Nawaz MA, Barrow CJ, Dunshea FR, Suleria HAR. Screening of Phenolic Compounds in Australian Grown Berries by LC-ESI-QTOF-MS/MS and Determination of Their Antioxidant Potential. Antioxidants (Basel) 2020; 10:E26. [PMID: 33383900 PMCID: PMC7824486 DOI: 10.3390/antiox10010026] [Citation(s) in RCA: 34] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/03/2020] [Revised: 12/22/2020] [Accepted: 12/24/2020] [Indexed: 11/28/2022] Open
Abstract
Berries are grown worldwide with the most consumed berries being blackberries (Rubus spp.), blueberries (Vaccinium corymbosum), red raspberries (Rubus idaeus) and strawberries (Fragaria spp.). Berries are either consumed fresh, frozen, or processed into wines, juices, and jams. In recent times, researchers have focused their attention on berries due to their abundance in phenolic compounds. The current study aimed to evaluate the phenolic content and their antioxidant potential followed by characterization and quantification using LC-ESI-QTOF-MS/MS and HPLC-PDA. Blueberries were highest in TPC (2.93 ± 0.07 mg GAE/gf.w.) and TFC (70.31 ± 1.21 µg QE/gf.w.), whereas the blackberries had the highest content in TTC (11.32 ± 0.13 mg CE/gf.w.). Blueberries had the highest radical scavenging capacities for the DPPH (1.69 ± 0.09 mg AAE/gf.w.), FRAP (367.43 ± 3.09 µg AAE/gf.w.), TAC (1.47 ± 0.20 mg AAE/gf.w.) and ABTS was highest in strawberries (3.67 ± 0.14 mg AAE/gf.w.). LC-ESI-QTOF-MS/MS study identified a total of 65 compounds including 42 compounds in strawberries, 30 compounds in raspberries, 28 compounds in blueberries and 21 compounds in blackberries. The HPLC-PDA quantification observed phenolic acid (p-hydroxybenzoic) and flavonoid (quercetin-3-rhamnoside) higher in blueberries compared to other berries. Our study showed the presence of phenolic acids and provides information to be utilized as an ingredient in food, pharmaceutical and nutraceutical industries.
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Affiliation(s)
- Vigasini Subbiah
- Faculty of Veterinary and Agricultural Sciences, School of Agriculture and Food, The University of Melbourne, Parkville, VIC 3010, Australia; (V.S.); (B.Z.); (F.R.D.)
| | - Biming Zhong
- Faculty of Veterinary and Agricultural Sciences, School of Agriculture and Food, The University of Melbourne, Parkville, VIC 3010, Australia; (V.S.); (B.Z.); (F.R.D.)
| | - Malik A. Nawaz
- Commonwealth Scientific and Industrial Research Organisation (CSIRO), Agriculture and Food, 671 Sneydes Road, Private Bag 16, Werribee, VIC 3030, Australia;
| | - Colin J. Barrow
- Centre for Chemistry and Biotechnology, School of Life and Environmental Sciences, Deakin University, Waurn Ponds, VIC 3217, Australia;
| | - Frank R. Dunshea
- Faculty of Veterinary and Agricultural Sciences, School of Agriculture and Food, The University of Melbourne, Parkville, VIC 3010, Australia; (V.S.); (B.Z.); (F.R.D.)
- Faculty of Biological Sciences, The University of Leeds, Leeds LS2 9JT, UK
| | - Hafiz A. R. Suleria
- Faculty of Veterinary and Agricultural Sciences, School of Agriculture and Food, The University of Melbourne, Parkville, VIC 3010, Australia; (V.S.); (B.Z.); (F.R.D.)
- Centre for Chemistry and Biotechnology, School of Life and Environmental Sciences, Deakin University, Waurn Ponds, VIC 3217, Australia;
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Milczarek A, Sójka M, Klewicki R. Transfer of ellagitannins to unclarified juices and purees in the processing of selected fruits of the Rosaceae family. Food Chem 2020; 344:128684. [PMID: 33272756 DOI: 10.1016/j.foodchem.2020.128684] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2020] [Revised: 11/16/2020] [Accepted: 11/16/2020] [Indexed: 11/26/2022]
Abstract
The present study investigated the transfer of ellagitannins (ETs) from selected berry fruits of the Rosaceae family to the products of their processing - unclarified juices and purees, as well as ET retention in pomace. Percentage distribution was calculated not only for total ETs, but also separately for each ET identified by HPLC-MS. In the case of all fruits tested, ET transfer to purees was two to six times greater as compared to juices. The content of oligomeric ETs in juices was five times lower than that of low molecular weight compounds, while the transfer of high molecular weight compounds (>1569 Da) to purees ranged from 56% to 87%. An increase in molecular weight from 1569 Da to 3740 Da resulted in a fivefold decrease in ET transfer for raspberry juice, a twofold decrease for blackberry and wild strawberry juices, and a fourfold decrease for strawberry juice.
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Affiliation(s)
- Agnieszka Milczarek
- Institute of Food Technology and Analysis, Lodz University of Technology, ul. Stefanowskiego 4/10, 90-924 Lodz, Poland.
| | - Michał Sójka
- Institute of Food Technology and Analysis, Lodz University of Technology, ul. Stefanowskiego 4/10, 90-924 Lodz, Poland.
| | - Robert Klewicki
- Institute of Food Technology and Analysis, Lodz University of Technology, ul. Stefanowskiego 4/10, 90-924 Lodz, Poland.
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14
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Zhu Y, Jiang J, Yue Y, Feng Z, Chen J, Ye X. Influence of mixed probiotics on the the bioactive composition, antioxidant activity and appearance of fermented red bayberry pomace. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.110076] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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15
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Dias R, Oliveira H, Fernandes I, Simal-Gandara J, Perez-Gregorio R. Recent advances in extracting phenolic compounds from food and their use in disease prevention and as cosmetics. Crit Rev Food Sci Nutr 2020; 61:1130-1151. [PMID: 32338035 DOI: 10.1080/10408398.2020.1754162] [Citation(s) in RCA: 40] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Abstract
Phenolic compounds in plants are essential components of human nutrition, which provide various health benefits. However, some missing links became the research in phenolic compounds structures and potential applications in a challenging work. Despite universal extraction methods with mixtures of different organic solvents are generally adopted in the analysis of phenolic compounds, a need for establish a specific procedure is still open. The great heterogeneity in food and food by-products matrices and the lack of standardized methods which combine chromatographic with spectrophotometric techniques to calculate the amount of phenolic compounds joined with the absence of specific standards hamper to accurate know the real amount of phenolic compounds. Indeed, the high complexity in nature and chemistry of phenolic compounds clearly difficult to establish a daily intake to obtain certain healthy outcomes. Hence, despite the potential of phenolic compounds to use them in cosmetic and healthy applications have been widely analyzed, some concerns must be considered. The chemical complexity, the interactions between phenolic compounds and other food components and the structural changes induced by food processing joined with the lack in the understanding of phenolic compounds metabolism and bioavailability undergo the need to conduct a comprehensive review of each factors influencing the final activity of phenolic compounds. This paper summarizes the potential of phenolic compounds for disease prevention and cosmetics production, as well as their many other uses derived from their antioxidant activity. This paper illustrates the potential of phenolic compounds for disease prevention and cosmetics production, as well as their many other uses derived from their antioxidant activity.
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Affiliation(s)
- Ricardo Dias
- LAQV-REQUIMTE, Departamento de Química e Bioquímica, Faculdade de Ciências da Universidade do Porto, Porto, Portugal
| | - Helder Oliveira
- LAQV-REQUIMTE, Departamento de Química e Bioquímica, Faculdade de Ciências da Universidade do Porto, Porto, Portugal
| | - Iva Fernandes
- LAQV-REQUIMTE, Departamento de Química e Bioquímica, Faculdade de Ciências da Universidade do Porto, Porto, Portugal
| | - Jesus Simal-Gandara
- Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, Faculty of Food Science and Technology, University of Vigo - Ourense Campus, Ourense, Spain
| | - Rosa Perez-Gregorio
- LAQV-REQUIMTE, Departamento de Química e Bioquímica, Faculdade de Ciências da Universidade do Porto, Porto, Portugal
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16
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Žilić S, Simić M, Belović M, Škrobot D, Srdić J, Perić V. Chemical, rheological and sensory characteristics of sweet spreads made from by‐products of soya bean and maize. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14382] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Slađana Žilić
- Department of Food Technology and Biochemistry Maize Research Institute Slobodana Bajića 1 Belgrade‐Zemun Serbia
| | - Marijana Simić
- Department of Food Technology and Biochemistry Maize Research Institute Slobodana Bajića 1 Belgrade‐Zemun Serbia
| | - Miona Belović
- Institute of Food Technology University of Novi Sad Bulevar cara Lazara 1 Novi Sad Serbia
| | - Dubravka Škrobot
- Institute of Food Technology University of Novi Sad Bulevar cara Lazara 1 Novi Sad Serbia
| | - Jelena Srdić
- Plant Breeding Department Slobodana Bajića 1 Belgrade‐Zemun Serbia
| | - Vesna Perić
- Plant Breeding Department Slobodana Bajića 1 Belgrade‐Zemun Serbia
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17
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Dobrucka R, Dlugaszewska J, Kaczmarek M. Antimicrobial and cytostatic activity of biosynthesized nanogold prepared using fruit extract of Ribes nigrum. ARAB J CHEM 2019. [DOI: 10.1016/j.arabjc.2016.02.009] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023] Open
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18
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Śpitalniak-Bajerska K, Kupczyński R, Szumny A, Kucharska AZ, Vogt A. Lyophilized apples on flax oil and ethyl esters of flax oil - stability and antioxidant evaluation. OPEN CHEM 2019. [DOI: 10.1515/chem-2019-0090] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023] Open
Abstract
AbstractThe research aimed to assess the effect of whole lyophilized apples added to flax oil or flax ethyl esters for oxidation processes and fatty acid profiles. The samples were washed with nitrogen and sealed in PE pouches. The analyses were performed on day 0 and afterwards on 7th, 14th, 28th, 56th and 84th day of storage. The antioxidant capacity was determined by stating in the samples DPPH, ABTS•+, and FRAP. Fatty acid profiles of the test samples were analyzed using GC-MS. The addition of lyophilized apples did not limit the decrease in C18: 3, n-3 after storage. The reduction of free radicals (ABTS, DPPH) was the lowest in samples with ethyl esters mixed with lyophilized apples rather than in the case of specimens that were a mixture of flax oil and lyophilized apples. The addition of lyophilized apples limited the decrease of IV and PV in ethyl esters, and in the case of flax oil AV. Obtained data show the possibility of wider usage of apple for the improvement of stability of the ethyl esters or flax oils and at the same time there are the real possibilities of the development of such kinds of preparations for the feeding industry.
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Affiliation(s)
- Kinga Śpitalniak-Bajerska
- Department of Environment Hygiene and Animal Welfare, Faculty of Biology and Animal Science, Wroclaw University of Environmental and Life Sciences, Chelmonskiego 38c, 51-630Wroclaw, Poland
| | - Robert Kupczyński
- Department of Environment Hygiene and Animal Welfare, Faculty of Biology and Animal Science, Wroclaw University of Environmental and Life Sciences, Chelmonskiego 38c, 51-630Wroclaw, Poland
| | - Antoni Szumny
- Department of Chemistry, Faculty of Biotechnology and Food Sciences, Wroclaw University of Environmental and Life Sciences, Norwida 25, 50-375Wroclaw, Poland
| | - Alicja Zofia Kucharska
- Department of Fruit, Vegetable and Plant Nutraceutical Technology, Faculty of Biotechnology and Food Sciences, Wroclaw University of Environmental and Life Sciences, Chelmonskiego 37, 51-630Wroclaw, Poland
| | - Andrzej Vogt
- Department Of Chemistry, University Of Wroclaw, Fryderyka Joliot-Curie 14, 50-383WrocławPoland
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19
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Simonovic M, Ostojic S, Micic D, Pejin B. Low sugar jellies of berry fruits: the impact of low vs. high temperature regime on their chemical composition and antioxidativity. Nat Prod Res 2019; 35:337-341. [PMID: 31140309 DOI: 10.1080/14786419.2019.1622109] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Abstract
This study focuses on the impact of low and high temperature regimes on the chemical composition and antioxidativity of low sugar berry fruits jellies. High quality fruits (strawberry, raspberry and blackberry) were collected from Western Serbia region, quite well recognised both nationally and internationally due to an extremely well developed practice in growing berry fruits. The obtained results have clearly indicated the importance of low temperature regime for enriched contents of both total phenolics and anthocyanins followed by an enhanced antioxidativity. Rubus fruticosus L. Čačak Thornless cultivar, the only autochthonous berry fruit variety screened herein, may be firmly recommended as a raw material for industrial production of low sugar blackberry jellies with exceptional characteristics. This innovative procedure of preparing berry fruit jellies have encompassed the application of low temperature regime (55 °C), lower content of sugar (40%), seeds separation from jellies followed by no use of pectin throughout the whole process.
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Affiliation(s)
- Mladen Simonovic
- Institute of General and Physical Chemistry, IOFH, Belgrade, Serbia
| | - Sanja Ostojic
- Institute of General and Physical Chemistry, IOFH, Belgrade, Serbia
| | - Darko Micic
- Institute of General and Physical Chemistry, IOFH, Belgrade, Serbia
| | - Boris Pejin
- Institute for Multidisciplinary Research - IMSI, Department of Life Sciences, University of Belgrade, Belgrade, Serbia
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20
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Aslam A, Zahoor T, Khan MR, Khaliq A, Nadeem M, Sagheer A, Chugtai MFJ, Sajid MW. Studying the influence of packaging materials and storage on the physiochemical and microbial characteristics of black plum (
Syzygium cumini
) jam. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.13941] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Affiliation(s)
- Ayesha Aslam
- National Institute of Food Science and Technology University of Agriculture Faisalabad Pakistan
| | - Tahir Zahoor
- National Institute of Food Science and Technology University of Agriculture Faisalabad Pakistan
| | - Moazzam Rafiq Khan
- National Institute of Food Science and Technology University of Agriculture Faisalabad Pakistan
| | - Adnan Khaliq
- Department of Food Science and Technology Khawaja Fareed University of Engineering and Information Technology Rahim Yar Khan Pakistan
| | - Muhammad Nadeem
- Department of Environmental Sciences COMSATS University Islamabad Vehari Pakistan
| | - Ambreen Sagheer
- Government College of Home Economics Gulberg, Lahore Pakistan
| | - Muhammad Farhan Jahangir Chugtai
- Department of Food Science and Technology Khawaja Fareed University of Engineering and Information Technology Rahim Yar Khan Pakistan
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21
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Huo YX, Ren H, Yu H, Zhao L, Yu S, Yan Y, Chen Z. CipA-mediating enzyme self-assembly to enhance the biosynthesis of pyrogallol in Escherichia coli. Appl Microbiol Biotechnol 2018; 102:10005-10015. [DOI: 10.1007/s00253-018-9365-y] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2018] [Revised: 08/20/2018] [Accepted: 09/03/2018] [Indexed: 11/28/2022]
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22
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Paul ID, Das M. Effect of freeze, microwave-convective hot air, vacuum and dehumidified air drying on total phenolics content, anthocyanin content and antioxidant activity of jamun ( Syzygium cumini L.) pulp. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2018; 55:2410-2419. [PMID: 30042556 PMCID: PMC6033794 DOI: 10.1007/s13197-018-3158-2] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 11/08/2017] [Accepted: 04/09/2018] [Indexed: 10/17/2022]
Abstract
Jamun (Syzygium cumini L.) pulp-skin paste was dried using four drying methods viz., microwave-convective hot air drying (MCD), freeze drying (FD), vacuum drying (VD), and dehumidified air drying (DAD) at different conditions. Except for FD, the drying temperatures of MCD (1, 2 and 3 W/g power density), VD (60, 160 and 260 mm Hg pressure) and DAD (1, 1.5 and 2 m/s of air velocity; 20% RH) were varied from 40 to 70 °C. The dried pulp-skin flakes were analysed for total phenolics content [TPC, gallic acid equivalent (GAE)], monomeric anthocyanin content [MAC, malvidin-3-glucoside (M3G)] and antioxidant activity [AA, butylated hydroxyanisole (BHA)]. This study aimed on selection of the best drying method based on the retention of the above functionalities. Compared to the fresh sample, TPC and AA of the dried samples increased for all the methods, whereas MAC showed mixed response. With the retention of 31.52 mg GAE, 11.99 mg M3G and 28.63 mg BHA per gram of dried sample (on dry basis), MCD (70 °C, 1 W/g) was selected as the most suitable method based on statistical analyses.
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Affiliation(s)
- Indira Dey Paul
- Department of Agricultural and Food Engineering, Indian Institute of Technology Kharagpur, West Midnapore, West Bengal 721302 India
| | - Madhusweta Das
- Department of Agricultural and Food Engineering, Indian Institute of Technology Kharagpur, West Midnapore, West Bengal 721302 India
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23
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Lafarga T, Aguiló-Aguayo I, Bobo G, Chung AV, Tiwari BK. Effect of storage on total phenolics, antioxidant capacity, and physicochemical properties of blueberry ( Vaccinium corymbosum
L.) jam. J FOOD PROCESS PRES 2018. [DOI: 10.1111/jfpp.13666] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
Affiliation(s)
- Tomás Lafarga
- XaRTA-Postharvest, IRTA, Parc Científic i Tecnològic Agroalimentari de Lleida, Parc de Gardeny, Edifici Fruitcentre, 25003, Lleida; Catalonia Spain
| | - Ingrid Aguiló-Aguayo
- XaRTA-Postharvest, IRTA, Parc Científic i Tecnològic Agroalimentari de Lleida, Parc de Gardeny, Edifici Fruitcentre, 25003, Lleida; Catalonia Spain
| | - Gloria Bobo
- XaRTA-Postharvest, IRTA, Parc Científic i Tecnològic Agroalimentari de Lleida, Parc de Gardeny, Edifici Fruitcentre, 25003, Lleida; Catalonia Spain
| | - Andrea V. Chung
- Department of Food and Tourism Management; Manchested Metropolitan University; Manchester United Kingdom
| | - Brijesh K. Tiwari
- Department of Food BioSciences; Teagasc Food Research Centre; Dublin Ireland
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24
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Stability of bioactive compounds in fruit jam and jelly during processing and storage: A review. Trends Food Sci Technol 2018. [DOI: 10.1016/j.tifs.2018.02.002] [Citation(s) in RCA: 47] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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25
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Guo S, Wang Y, Chou S, Cui H, Li D, Li B. In vitro antioxidant capacities of eight different kinds of apples and their effects on lipopolysaccharide-induced oxidative damage in mice. PLoS One 2018; 13:e0191762. [PMID: 29370253 PMCID: PMC5784986 DOI: 10.1371/journal.pone.0191762] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2017] [Accepted: 01/10/2018] [Indexed: 12/21/2022] Open
Abstract
In the present study, the DPPH and ABTS+ radical scavenging activity of eight types of apples decreased (P < 0.05) during the 70-day storage at 4°C. The Fushi (F2) apples from Xin Jiang showed the highest radical scavenging activity. For in vivo study, 40 male Kunming mice (body weight 20–25 g) were selected and randomly assigned to four groups (10 mice per group). The F2 groups (F2S, F2 + sterile saline and F2L, F2 + lipopolysaccharide) were administered with 0.3 mL F2 filtrate via gastric intubation daily for 28 days. The control groups (CS, CON + sterile saline and CL, CON + lipopolysaccharide) were treated with sterile saline at the same volume. At day 29, mice of F2L and CL groups were injected with 100 μg/kg body weight of lipopolysaccharide (LPS) intraperitoneally, while those of F2S and CS groups were injected equal volume of sterile saline. In comparison to the CS group, the CL group showed a decrease (P < 0.05) in serum, liver, and hepatic mitochondrial antioxidant capacity, reduction (P < 0.05) in the expression of hepatic antioxidant-related genes, and an increase (P < 0.05) in serum alanine aminotransferase (ALT), aspartate aminotransferase (AST), malondialdehyde (MDA), protein carbonyl (PC), and reactive oxygen species (ROS). In comparison to the CL group, the F2L group showed lower (P < 0.05) levels of serum ALT, AST, and ROS, higher (P < 0.05) level of serum, liver, and hepatic mitochondrial antioxidant capacity, increased mitochondrial membrane potential (MMP), and enhanced (P < 0.05) expression of hepatic antioxidant-related genes. These results suggest that F2 may exert protective effect against LPS-induced oxidative damage by improving the antioxidant capacity.
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Affiliation(s)
- Shuang Guo
- College of Food Science, Shenyang Agricultural University, Liaoning, China
| | - Yuehua Wang
- College of Food Science, Shenyang Agricultural University, Liaoning, China
| | - Shurui Chou
- College of Food Science, Shenyang Agricultural University, Liaoning, China
| | - Huijun Cui
- College of Food Science, Shenyang Agricultural University, Liaoning, China
| | - Dongnan Li
- College of Food Science, Shenyang Agricultural University, Liaoning, China
| | - Bin Li
- College of Food Science, Shenyang Agricultural University, Liaoning, China
- * E-mail:
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26
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Lu H, Ban Z, Wang K, Li D, Li D, Poverenov E, Li L, Luo Z. Aroma volatiles, sensory and chemical attributes of strawberry (Fragaria
× ananassa
Duch.) achenes and receptacle. Int J Food Sci Technol 2017. [DOI: 10.1111/ijfs.13548] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
Affiliation(s)
- Hongyan Lu
- Key Laboratory for Agro-Products Postharvest Handling of Ministry of Agriculture; Zhejiang Key Laboratory for Agro-Food Processing; College of Biosystems Engineering and Food Science; Zhejiang University; Yuhangtang road 866 310058 Hangzhou China
| | - Zhaojun Ban
- School of Biological and chemical Engineering/School of Light Industry; Zhejiang University of Science and Technology; Liuhe road 318 310058 Hangzhou China
| | - Kaidi Wang
- Key Laboratory for Agro-Products Postharvest Handling of Ministry of Agriculture; Zhejiang Key Laboratory for Agro-Food Processing; College of Biosystems Engineering and Food Science; Zhejiang University; Yuhangtang road 866 310058 Hangzhou China
| | - Dong Li
- Key Laboratory for Agro-Products Postharvest Handling of Ministry of Agriculture; Zhejiang Key Laboratory for Agro-Food Processing; College of Biosystems Engineering and Food Science; Zhejiang University; Yuhangtang road 866 310058 Hangzhou China
| | - Dongdong Li
- Key Laboratory for Agro-Products Postharvest Handling of Ministry of Agriculture; Zhejiang Key Laboratory for Agro-Food Processing; College of Biosystems Engineering and Food Science; Zhejiang University; Yuhangtang road 866 310058 Hangzhou China
| | - Elena Poverenov
- Department of Postharvest Science; ARO; The Volcani Center; Rishon LeZion 7505101 Israel
| | - Li Li
- Key Laboratory for Agro-Products Postharvest Handling of Ministry of Agriculture; Zhejiang Key Laboratory for Agro-Food Processing; College of Biosystems Engineering and Food Science; Zhejiang University; Yuhangtang road 866 310058 Hangzhou China
| | - Zisheng Luo
- Key Laboratory for Agro-Products Postharvest Handling of Ministry of Agriculture; Zhejiang Key Laboratory for Agro-Food Processing; College of Biosystems Engineering and Food Science; Zhejiang University; Yuhangtang road 866 310058 Hangzhou China
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27
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Yeast extract elicitation increases vinblastine and vincristine yield in protoplast derived tissues and plantlets in Catharanthus roseus. REVISTA BRASILEIRA DE FARMACOGNOSIA-BRAZILIAN JOURNAL OF PHARMACOGNOSY 2017. [DOI: 10.1016/j.bjp.2017.05.008] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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28
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Cancer-Related Constituents of Strawberry Jam as Compared with Fresh Fruit. Cancers (Basel) 2016; 8:cancers8010016. [PMID: 26784230 PMCID: PMC4728463 DOI: 10.3390/cancers8010016] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/12/2015] [Revised: 01/08/2016] [Accepted: 01/11/2016] [Indexed: 11/17/2022] Open
Abstract
The health awareness recently shown by consumers has led to a demand for health beneficial products. In particular, researchers are currently focusing their studies on the search for foods for cancer prevention activity. In the present work, we study comparatively the effect of two different processing methods on the contents of phenolic compounds (i.e., ellagic acid, myricetin, quercetin and kaempferol) with antioxidant and antitumor properties in strawberry jams. In turn, the results obtained were compared with those of unprocessed fruit. Additionally carcinogenic heat-induced compounds formed by the two jam making methods were evaluated. Decreases of total ellagic acid from 138.4 µg/g to 86.5 µg/g were measured in jam as compared with the intact fruit. Even higher losses of up to 90% of total flavonols were found in strawberry after the jam-making process. A comparison between the two processing methods proved shorter heating periods (around 60 min) even at temperatures as high as 100 °C enabled losses of antioxidant phenolics to be minimized. Carcinogenic heat-induced volatile compounds, mainly Maillard reaction products, were formed as a result of thermal treatment during jam processing. However, shorter heating periods also helped reduce the formation of these harmful compounds. These results are deeply discussed. From a practical standpoint, the processing conditions here proposed can be used by industry to obtain strawberry jam with higher content of antioxidant flavonoids and, at the same time, reduced amounts of carcinogenic compounds.
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29
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Motshakeri M, Ghazali HM. Nutritional, phytochemical and commercial quality of Noni fruit: A multi-beneficial gift from nature. Trends Food Sci Technol 2015. [DOI: 10.1016/j.tifs.2015.06.004] [Citation(s) in RCA: 41] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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30
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Zhang X, Huang H, Zhang Q, Fan F, Xu C, Sun C, Li X, Chen K. Phytochemical Characterization of Chinese Bayberry (Myrica rubra Sieb. et Zucc.) of 17 Cultivars and Their Antioxidant Properties. Int J Mol Sci 2015; 16:12467-81. [PMID: 26042467 PMCID: PMC4490455 DOI: 10.3390/ijms160612467] [Citation(s) in RCA: 42] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/17/2015] [Revised: 05/26/2015] [Accepted: 05/26/2015] [Indexed: 12/04/2022] Open
Abstract
In order to fully understand the variations of fruit quality-related phytochemical composition in Chinese bayberry (Myrica rubra Sieb. et Zucc.), mature fruit of 17 cultivars from Zhejiang and Jiangsu provinces was used for the investigation of fruit quality attributes, including fruit color, soluble sugars, organic acids, total phenolics, flavonoids, antioxidant capacity, etc. Sucrose was the main soluble sugar, while citric acid was the main organic acid in bayberry fruit. The content of total phenolics and total flavonoids were positively correlated with 2,2-diphenyl-1-picrylhydrazyl (DPPH), ferric reducing antioxidant power (FRAP) antioxidant activity and 2,2ʹ-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) radical scavenging activity. Five anthocyanidins, i.e., delphinidin–hexoside (Dp–Hex), cyanidin-3–O-galactoside (C-3–Gal), cyanidin-3–O-glucoside (C-3–Glu), pelargonidin-3–O-glucoside (Pg-3–Glu) and peonidin-3-O-glucoside (Pn-3–Glu), and seven flavonols compounds, i.e., myricetin-3-O-rhamnoside (M-3–Rha), myricetin deoxyhexoside–gallate (M-DH–G), quercetin-3-O-galactoside (Q-3–Gal), quercetin-3–O-glucoside (Q-3–Glu), quercetin-3–O-rhamnoside (Q-3–Rha), kaempferol-3–O-galactoside (K-3–Gal) and kaempferol-3–O-glucoside (K-3–Glu), were identified and characterized among the cultivars. The significant differences in phytochemical compositions among cultivars reflect the diversity in bayberry germplasm, and cultivars of good flavor and/or rich in various health-promoting phytochemicals are good candidates for future genetic breeding of bayberry fruit of high quality. In conclusion, our results may provide important information for further breeding or industrial utilization of different bayberry resources.
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Affiliation(s)
- Xianan Zhang
- Laboratory of Fruit Quality Biology, the State Agriculture Ministry Laboratory of Horticultural Plant Growth, Development and Quality Improvement, Zhejiang Provincial Key Laboratory of Horticultural Plant Integrative Biology, Zhejiang University, Hangzhou 310058, China.
| | - Huizhong Huang
- Laboratory of Fruit Quality Biology, the State Agriculture Ministry Laboratory of Horticultural Plant Growth, Development and Quality Improvement, Zhejiang Provincial Key Laboratory of Horticultural Plant Integrative Biology, Zhejiang University, Hangzhou 310058, China.
| | - Qiaoli Zhang
- Laboratory of Fruit Quality Biology, the State Agriculture Ministry Laboratory of Horticultural Plant Growth, Development and Quality Improvement, Zhejiang Provincial Key Laboratory of Horticultural Plant Integrative Biology, Zhejiang University, Hangzhou 310058, China.
| | - Fangjuan Fan
- Laboratory of Fruit Quality Biology, the State Agriculture Ministry Laboratory of Horticultural Plant Growth, Development and Quality Improvement, Zhejiang Provincial Key Laboratory of Horticultural Plant Integrative Biology, Zhejiang University, Hangzhou 310058, China.
- Department of Horticulture, Lishui Academy of Agricultural Sciences, Lishui 323000, China.
| | - Changjie Xu
- Laboratory of Fruit Quality Biology, the State Agriculture Ministry Laboratory of Horticultural Plant Growth, Development and Quality Improvement, Zhejiang Provincial Key Laboratory of Horticultural Plant Integrative Biology, Zhejiang University, Hangzhou 310058, China.
| | - Chongde Sun
- Laboratory of Fruit Quality Biology, the State Agriculture Ministry Laboratory of Horticultural Plant Growth, Development and Quality Improvement, Zhejiang Provincial Key Laboratory of Horticultural Plant Integrative Biology, Zhejiang University, Hangzhou 310058, China.
| | - Xian Li
- Laboratory of Fruit Quality Biology, the State Agriculture Ministry Laboratory of Horticultural Plant Growth, Development and Quality Improvement, Zhejiang Provincial Key Laboratory of Horticultural Plant Integrative Biology, Zhejiang University, Hangzhou 310058, China.
| | - Kunsong Chen
- Laboratory of Fruit Quality Biology, the State Agriculture Ministry Laboratory of Horticultural Plant Growth, Development and Quality Improvement, Zhejiang Provincial Key Laboratory of Horticultural Plant Integrative Biology, Zhejiang University, Hangzhou 310058, China.
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31
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Igual M, García-Martínez E, Camacho MM, Martínez-Navarrete N. Stability of micronutrients and phytochemicals of grapefruit jam as affected by the obtention process. FOOD SCI TECHNOL INT 2015; 22:203-12. [PMID: 25956906 DOI: 10.1177/1082013215585417] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/24/2014] [Accepted: 04/08/2015] [Indexed: 11/16/2022]
Abstract
Fruits are widely revered for their micronutrient properties. They serve as a primary source of vitamins and minerals as well as of natural phytonutrients with antioxidant properties. Jam constitutes an interesting way to preserve fruit. Traditionally, this product is obtained by intense heat treatment that may cause irreversible loss of these bioactive compounds responsible for the health-related properties of fruits. In this work, different grapefruit jams obtained by conventional, osmotic dehydration (OD) without thermal treatment and/or microwave (MW) techniques were compared in terms of their vitamin, organic acid and phytochemical content and their stability through three months of storage. If compared with heating, osmotic treatments lead to a greater loss of organic acids and vitamin C during both processing and storage. MW treatments permit jam to be obtained which has a similar nutritional and functional value than that obtained when using a conventional heating method, but in a much shorter time.
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Affiliation(s)
- M Igual
- Universitat Politécnica de València, Food Technology Department, Food Investigation and Innovation Group, Valencia, Spain
| | - E García-Martínez
- Universitat Politécnica de València, Food Technology Department, Food Investigation and Innovation Group, Valencia, Spain
| | - M M Camacho
- Universitat Politécnica de València, Food Technology Department, Food Investigation and Innovation Group, Valencia, Spain
| | - N Martínez-Navarrete
- Universitat Politécnica de València, Food Technology Department, Food Investigation and Innovation Group, Valencia, Spain
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32
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Korus A, Jaworska G, Bernaś E, Juszczak L. Characteristics of physico-chemical properties of bilberry (Vaccinium myrtillus L.) jams with added herbs. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2015; 52:2815-23. [PMID: 25892779 PMCID: PMC4397341 DOI: 10.1007/s13197-014-1315-9] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 02/05/2014] [Accepted: 03/06/2014] [Indexed: 11/24/2022]
Abstract
Low-sugar bilberry jams without added herbs and those with added mentha (1 %) and lemon balm (1 %) were examined for levels of selected physico-chemical indicators, antioxidant activity, colour and texture. Jams were obtained by two methods: cooked in an open pan and cooked in a vacuum evaporator. 100 g fresh mass contained 0.076-0.481 mg HMF, 5.8-7.1 mg vitamin C, 176-232 mg total polyphenols, 122-156 mg total flavonoids, 73-96 mg total anthocyanins, with antioxidant activity per 1 g of 405-575 μM Trolox (ABTS), 71-89 μM Trolox (DPPH) and 120-176 μM Fe(2+) (FRAP). Jams cooked in a vacuum evaporator had higher levels of the indicators examined, better colour and worse texture. Jams with added herbs generally showed higher levels of all indicators, but their colour and texture were slightly worse. Storing jams for 8 months caused a reduction in antioxidant constituents of 7-20 % along with a deterioration of colour and texture.
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Affiliation(s)
- Anna Korus
- />Department of Fruit, Vegetable and Mushroom Processing, Agricultural University of Krakow, 122 Balicka Street, 30-149 Krakow, Poland
| | - Grażyna Jaworska
- />Department of Fruit, Vegetable and Mushroom Processing, Agricultural University of Krakow, 122 Balicka Street, 30-149 Krakow, Poland
| | - Emilia Bernaś
- />Department of Fruit, Vegetable and Mushroom Processing, Agricultural University of Krakow, 122 Balicka Street, 30-149 Krakow, Poland
| | - Lesław Juszczak
- />Department of Analysis and Evaluation of Food Quality, Agricultural University of Krakow, 122 Balicka Street, 30-149 Krakow, Poland
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33
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In Vitro Cultivars of Vaccinium corymbosum L. (Ericaceae) are a Source of Antioxidant Phenolics. Antioxidants (Basel) 2015; 4:281-92. [PMID: 26783705 PMCID: PMC4665469 DOI: 10.3390/antiox4020281] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2014] [Revised: 03/31/2015] [Accepted: 04/02/2015] [Indexed: 11/16/2022] Open
Abstract
The antioxidant activity and phenolic composition of six in vitro cultured blueberry seedlings were determined. Extracts were prepared in 85% ethanol from 30 days old in vitro cultured plants and used to evaluate the antioxidant capacities that included Ferric reducing antioxidant power (FRAP) and 1,1-diphenyl-2-picrylhydrazin (DPPH•) scavenging ability, total polyphenols (TP) and the partial phenolic composition performed by high performance liquid chromatography with diode array detector (HPLC-DAD), liquid chromatography coupled to tandem mass spectrometry (LC-MS/MS (ESI-QqQ)). All ethanolic extracts from in vitro blueberry cultivars displayed antioxidant activity, with Legacy, Elliott and Bluegold cultivars being the most active. In addition, we observed a positive correlation between phenolic content and antioxidant activity. Our results suggest that the antioxidant activity of the extracts is related to the content of chlorogenic acid myricetin, syringic acid and rutin, and tissue culture of blueberry seedlings is a good tool to obtain antioxidant extracts with reproducible profile of compounds.
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34
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Može Bornšek Š, Polak T, Skrt M, Demšar L, Poklar Ulrih N, Abram V. Effects of industrial and home-made spread processing on bilberry phenolics. Food Chem 2015; 173:61-9. [DOI: 10.1016/j.foodchem.2014.10.005] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2013] [Revised: 09/16/2014] [Accepted: 10/02/2014] [Indexed: 11/24/2022]
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35
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Jiang B, Mantri N, Hu Y, Lu J, Jiang W, Lu H. Evaluation of bioactive compounds of black mulberry juice after thermal, microwave, ultrasonic processing, and storage at different temperatures. FOOD SCI TECHNOL INT 2014; 21:392-9. [PMID: 24917651 DOI: 10.1177/1082013214539153] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2012] [Accepted: 05/05/2014] [Indexed: 11/15/2022]
Abstract
The effect of different sterilization methods (thermal, microwave, and ultrasonic processing) on the main bioactive compounds and antioxidant activity of black mulberry juice during selected storage time (8 days) and temperatures (5, 15, and 25 ℃) was investigated. The antioxidant activity of thermal-treated juice depleted with storage time, whilst both ultrasound- and microwave-treated juices showed transient increase in antioxidant activity during the first 2 days that later decreased with storage time. Lower temperature storage preserved more bioactive compounds and antioxidant activity, especially in ultrasound sterilized samples. The activation energy values were 15.99, 13.07, and 12.81 kJ/mol for ultrasonic, microwave, and thermal pasteurization processes, respectively. In general, ultrasound-sterilized samples showed higher total phenolics, anthocyanin, and antioxidant activity compared to the microwave- and thermal-processed juice during the storage time especially at lower temperatures.
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Affiliation(s)
- Bo Jiang
- College of Life Science, Zhejiang Sci-Tech University, Hangzhou, China College of Biology and Food Engineering, Changshu Institute of Technology, Changshu, China
| | - Nitin Mantri
- Health Innovations Research Institute, School of Applied Sciences, RMIT University, Melbourne, Australia
| | - Ya Hu
- College of Chemistry and Life Science, Zhejiang Normal University, Jinhua, China
| | - Jiayin Lu
- Division of General Studies, University of Illinois at Urbana-Champaign, Champaign, IL, USA
| | - Wu Jiang
- College of Chemistry and Life Science, Zhejiang Normal University, Jinhua, China
| | - Hongfei Lu
- College of Life Science, Zhejiang Sci-Tech University, Hangzhou, China College of Chemistry and Life Science, Zhejiang Normal University, Jinhua, China
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Kadivec M, Bornšek ŠM, Polak T, Demšar L, Hribar J, Požrl T. Phenolic content of strawberry spreads during processing and storage. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2013; 61:9220-9229. [PMID: 23992492 DOI: 10.1021/jf4035767] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/02/2023]
Abstract
This study provides a comprehensive and systematic evaluation of phenolics in strawberry spreads processed according to different industrial procedures and stored under several storage conditions for up to 19 weeks. Total phenolics were determined spectrophotometrically, and individual phenolics were determined by combined liquid chromatography and mass spectrometry: six anthocyanins, four phenolic acids, two flavonols, one flavanol, and one flavone. During storage, the phenolics were modified. The total anthocyanins, vanillic acid, kaempferol, and luteolin decreased, while salicylic and gallic acids increased. Total phenolics, cyanidin 3-(6″-succinyl-glucoside) (here observed for the first time), protocatechuic acid, quercetin, and catechin remained stable. The best phenolic retention was observed in spreads stored at 4 °C. Therefore, the proposed storage process (use of a cold chain) indicates good retention of phenolics in strawberry spreads, which maintain high nutritional and sensorial quality.
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Affiliation(s)
- Mirta Kadivec
- Department of Food Science and Technology, Biotechnical Faculty, University of Ljubljana , Jamnikarjeva 101, 1000 Ljubljana, Slovenia
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Villanueva-Carvajal A, Dominguez-Lopez A, Bernal-Martínez LR, Díaz-Bandera D. Hibiscus sabdariffaL. confesctionery gels,in vitrodigestion, antioxidant activity and phenolic compounds quantification: a nutraceutical application. Int J Food Sci Technol 2013. [DOI: 10.1111/ijfs.12262] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Adriana Villanueva-Carvajal
- Programa de Doctorado en Ciencias Agropecuarias y Recursos Naturales; Universidad Autónoma del Estado de México; Campus Universitario ‘El Cerrillo’, Km 15 Carr, Toluca-Ixtlahuaca, Entronque El Cerrillo, Apdo, Postal 435 Toluca 50200 Estado de México México
| | - Aurelio Dominguez-Lopez
- Facultad de Ciencias Agrícolas; Universidad Autónoma del Estado de México; Campus Universitario ‘El Cerrillo’, Km 15, Carr, Toluca-IxtlahuacaEntronque El Cerrillo, Apdo, Postal 435 Toluca 50200 Estado de México México
| | - Luz Raquel Bernal-Martínez
- Facultad de Ciencias Agrícolas; Universidad Autónoma del Estado de México; Campus Universitario ‘El Cerrillo’, Km 15, Carr, Toluca-IxtlahuacaEntronque El Cerrillo, Apdo, Postal 435 Toluca 50200 Estado de México México
| | - Daniel Díaz-Bandera
- Programa de Doctorado en Ciencias Agropecuarias y Recursos Naturales; Universidad Autónoma del Estado de México; Campus Universitario ‘El Cerrillo’, Km 15 Carr, Toluca-Ixtlahuaca, Entronque El Cerrillo, Apdo, Postal 435 Toluca 50200 Estado de México México
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Poiana MA, Munteanu MF, Bordean DM, Gligor R, Alexa E. Assessing the effects of different pectins addition on color quality and antioxidant properties of blackberry jam. Chem Cent J 2013; 7:121. [PMID: 23856382 PMCID: PMC3718622 DOI: 10.1186/1752-153x-7-121] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/27/2013] [Accepted: 07/11/2013] [Indexed: 11/10/2022] Open
Abstract
Background In the last years pectin and other hydrocolloids were tested for improving the color stability and the retention of bioactive compounds in gelled fruit-based products. In line with these concerns, our study has been directed to quantify the changes in antioxidant status and color indices of blackberry jam obtained with different types of pectin (degree of esterification: DE, degree of amidation: DA) and doses in response to processing and storage for 1, 3 and 6 months at 20°C. Results Blackberry jam was obtained by a traditional procedure used in households or small-scale systems with different commercial pectins (HMP: high-methoxyl pectin, LMP: low-methoxyl pectin and LMAP: low-methoxyl amidated pectin) added to three concentrations (0.3, 0.7 and 1.0%) and investigated in terms of total monomeric anthocyanins (TMA), antioxidant capacity expressed as ferric reducing antioxidant power (FRAP), total phenolics (TP), color density (CD) and percent of polymeric color, PC (%). Thermal processing resulted in significant depreciation of analyzed parameters reported to the corresponding values of fresh fruit as follows: TMA (69-82%), TP (33-55%) and FRAP (18-52%). Biologically active compounds and color were best retained one day post-processing in jams with LMAP followed by samples with LMP and HMP. Storage for 6 months brings along additional dramatic losses reported to the values recorded one day post-processing as follows: TMA (31-56%), TP (29-51%) and FRAP (20-41%). Also, both processing and storage resulted in significant increases in PC (%). The pectin type and dosage are very influential factors for limiting the alterations occurring in response to processing and storage. The best color retention and the highest TMA, TP and FRAP were achieved by LMAP, followed by LMP and HMP. Additionally, a high level of bioactive compounds in jam could be related to a high dose of pectin. LMAP to a level of 1% is the most indicated to provide the highest antioxidant properties in jam. Conclusions The retention of bioactive compounds and jam color stability were strongly dependent on the pectin type and dosage. By a proper selection of pectin type and dose could be limited the losses recorded in response to processing and storage.
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Affiliation(s)
- Mariana-Atena Poiana
- Banat's University of Agricultural Sciences and Veterinary Medicine from Timisoara, Faculty of Food Processing Technology, Calea Aradului 119, 300645, Timisoara, Romania
| | - Melania-Florina Munteanu
- "Vasile Goldis" Western University of Arad, The Faculty of General Medicine, Pharmacy and Dental Medicine, Feleacului Street 1, 310396, Arad, Romania
| | - Despina-Maria Bordean
- Banat's University of Agricultural Sciences and Veterinary Medicine from Timisoara, Faculty of Food Processing Technology, Calea Aradului 119, 300645, Timisoara, Romania
| | - Ramona Gligor
- "Vasile Goldis" Western University of Arad, The Faculty of General Medicine, Pharmacy and Dental Medicine, Feleacului Street 1, 310396, Arad, Romania
| | - Ersilia Alexa
- Banat's University of Agricultural Sciences and Veterinary Medicine from Timisoara, Faculty of Food Processing Technology, Calea Aradului 119, 300645, Timisoara, Romania
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Influence of putative polyphenoloxidase (PPO) inhibitors on strawberry (Fragaria x ananassa Duch.) PPO, anthocyanin and color stability of stored purées. Lebensm Wiss Technol 2013. [DOI: 10.1016/j.lwt.2012.10.025] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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Amaro LF, Soares MT, Pinho C, Almeida IF, Pinho O, Ferreira IMPLVO. Processing and storage effects on anthocyanin composition and antioxidant activity of jams produced with Camarosa strawberry. Int J Food Sci Technol 2013. [DOI: 10.1111/ijfs.12188] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
| | - M. Teresa Soares
- REQUIMTE; Laboratório de Bromatologia e Hidrologia; Departamento de Ciências Químicas; Faculdade de Farmácia; Universidade do Porto; Rua Jorge Viterbo Ferreira 228; 4050-313; Porto; Portugal
| | - Carina Pinho
- REQUIMTE; Laboratório de Bromatologia e Hidrologia; Departamento de Ciências Químicas; Faculdade de Farmácia; Universidade do Porto; Rua Jorge Viterbo Ferreira 228; 4050-313; Porto; Portugal
| | - Isabel F. Almeida
- Laboratório de Tecnologia Farmacêutica; Departamento de Ciências do Medicamento; Faculdade de Farmácia, Universidade do Porto; Centro de Investigação em Ciências Farmacêuticas; Rua Jorge Viterbo Ferreira 228; 4050-313; Porto; Portugal
| | | | - Isabel M. P. L. V. O. Ferreira
- REQUIMTE; Laboratório de Bromatologia e Hidrologia; Departamento de Ciências Químicas; Faculdade de Farmácia; Universidade do Porto; Rua Jorge Viterbo Ferreira 228; 4050-313; Porto; Portugal
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41
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Phenolic compounds and antioxidant properties of gooseberry as affected by in vitro digestion. Lebensm Wiss Technol 2013. [DOI: 10.1016/j.lwt.2012.11.014] [Citation(s) in RCA: 59] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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Tiwari U, Cummins E. Factors influencing levels of phytochemicals in selected fruit and vegetables during pre- and post-harvest food processing operations. Food Res Int 2013. [DOI: 10.1016/j.foodres.2011.09.007] [Citation(s) in RCA: 161] [Impact Index Per Article: 14.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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44
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Yousefi G, Yousefi S, Emam-Djomeh Z. A comparative study on different concentration methods of extracts obtained from two raspberries (Rubus idaeusL.) cultivars: evaluation of anthocyanins and phenolics contents and antioxidant activity. Int J Food Sci Technol 2013. [DOI: 10.1111/ijfs.12073] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Ghasem Yousefi
- Transfer Phenomena Lab (TPL); Department of Food Science and Technology; Faculty of Agricultural Engineering and Technology; University of Tehran; 31587-11167; Karaj; Iran
| | - Shima Yousefi
- Transfer Phenomena Lab (TPL); Department of Food Science and Technology; Faculty of Agricultural Engineering and Technology; University of Tehran; 31587-11167; Karaj; Iran
| | - Zahra Emam-Djomeh
- Transfer Phenomena Lab (TPL); Department of Food Science and Technology; Faculty of Agricultural Engineering and Technology; University of Tehran; 31587-11167; Karaj; Iran
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Birasuren B, Oh HL, Kim CR, Kim NY, Jeon HL, Kim MR. Antioxidant Activities of Ribes diacanthum Pall Extracts in the Northern Region of Mongolia. Prev Nutr Food Sci 2012; 17:261-8. [PMID: 24471094 PMCID: PMC3866731 DOI: 10.3746/pnf.2012.17.4.261] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2012] [Accepted: 12/08/2012] [Indexed: 11/24/2022] Open
Abstract
Ribes diacanthum Pall (RDP) is a member of the Saxifragaceae family. The plant is traditionally used in Mongolia for the treatment of various ailments associated with kidney and bladder's diseases, cystitis, kidney stone, and edema. This study was aimed to investigate antioxidant activities of different solvent extracts of whole Pall plants, based on ferric-reducing antioxidant potential (FRAP), 2,2'-azinobis(3-ethybenzothiazoline-6-sulfonic acid) (ABTS· +) radical scavenging activity, 1,1-diphenyl-2-picrydrazyl (DPPH·), and hydroxyl (·OH) radical scavenging activities. Additionally, total flavonoids and phenolic contents (TPC) were also determined. The ethyl acetate extract of RDP (EARDP) had a remarkable radical scavenging capacity with an IC50 value of 0.1482 mg/mL. In addition, EARDP was shown to be higher in total phenolic and flavonoid contents than the methanol extract of RDP (MRDP). Moreover, the EARDP had the predominant antioxidant capacity, DPPH, hydroxyl, and ABTS radical scavenging activities and ferric reducing power. These results suggest a potential for R. diacanthum Pall extract as a functional medicinal material against free-radical-associated oxidative damage.
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Affiliation(s)
- Bayarmaa Birasuren
- Department of Food & Nutrition, Chungnam National University, Daejeon 305-764, Korea
| | - Hye Lim Oh
- Department of Food & Nutrition, Chungnam National University, Daejeon 305-764, Korea
| | - Cho Rong Kim
- Department of Food & Nutrition, Chungnam National University, Daejeon 305-764, Korea
| | - Na Yeon Kim
- Department of Food & Nutrition, Chungnam National University, Daejeon 305-764, Korea
| | - Hye Lyun Jeon
- Department of Food & Nutrition, Chungnam National University, Daejeon 305-764, Korea
| | - Mee Ree Kim
- Department of Food & Nutrition, Chungnam National University, Daejeon 305-764, Korea
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Effects of cultivar and process variables on dynamic-mechanical and sensorial behavior of value-added grape-based smoothies. Molecules 2012; 17:11421-34. [PMID: 23014499 PMCID: PMC6268291 DOI: 10.3390/molecules171011421] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/07/2012] [Revised: 09/19/2012] [Accepted: 09/20/2012] [Indexed: 12/03/2022] Open
Abstract
The effects of either cooking temperature (45, 80, and 100 °C) or inclusion of seed particles on the dynamic-mechanical and sensorial properties of value-added Crimson seedless, Black Pearl, or Baresana grape-based smoothies were studied. The inclusion of seed particles resulted in significant increases of the phenolic content, both in Black Pearl and Baresana, but it did not affect in a negative way the sensorial characteristics of smoothies whereas it caused an increase of the viscoelastic behavior of Black Pearl and a slight decrease in Baresana grape-based smoothies. In particular, the investigated rheological parameters were the loss and storage modulus. Moreover, the loss tangent value (the ratio between loss and storage modulus) remained unchanged, indicating a pseudoplastic behavior of all samples, independent on the process conditions. The smoothies produced from Crimson grapes at the intermediate temperature (80 °C) showed sensorial and rheological characteristics similar to those manufactured at 45 °C and better than those manufactured at 100 °C.
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Howard LR, Prior RL, Liyanage R, Lay JO. Processing and storage effect on berry polyphenols: challenges and implications for bioactive properties. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2012; 60:6678-6693. [PMID: 22243517 DOI: 10.1021/jf2046575] [Citation(s) in RCA: 59] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/31/2023]
Abstract
Anthocyanins and tannins in blueberries, blackberries and black raspberries are susceptible to degradation during processing, with juices showing the greatest losses due to physical removal of skins and seeds. Anthocyanins and procyanidins are also degraded in processed products stored at ambient temperature with losses accompanied by increased polymeric pigments (PPs). Using chokeberry as a model, formation of PPs occurred in both pasteurized and aged juices and pasteurized juice contained a greater proportion of low molecular weight PPs than aged juice, while aged juice contained a greater proportion of higher molecular PPs. Formation of PP accounts for some of the losses of anthocyanins and procyanidins during processing and storage, but the complete fate of anthocyanins remains unclear. In this review we highlight the steps in processing where significant losses of polyphenols occur, and discuss potential mechanisms responsible for losses, methods to mitigate losses, and implications on bioactive properties.
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Affiliation(s)
- Luke R Howard
- Department of Food Science, University of Arkansas , 2650 North Young Avenue, Fayetteville, Arkansas 72704, United States
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Rababah TM, Al-u’datt M, Almajwal A, Brewer S, Feng H, Al-Mahasneh M, Ereifej K, Yang W. Evaluation of the Nutraceutical, Physiochemical and Sensory Properties of Raisin Jam. J Food Sci 2012; 77:C609-13. [DOI: 10.1111/j.1750-3841.2012.02708.x] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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49
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Rosales-Soto MU, Powers JR, Alldredge JR. Effect of mixing time, freeze-drying and baking on phenolics, anthocyanins and antioxidant capacity of raspberry juice during processing of muffins. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2012; 92:1511-1518. [PMID: 22228299 DOI: 10.1002/jsfa.4735] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/03/2011] [Revised: 09/30/2011] [Accepted: 10/01/2011] [Indexed: 05/31/2023]
Abstract
BACKGROUND Consumption of baked products constitutes an important part of a daily breakfast considering that people are continually grabbing meals on the go. Among baked products, muffins rank third in breakfast products and attract a broad range of consumers. Incorporation of red raspberry juice into muffins can add value to the product while preserving health benefits to the consumer. The purpose of this study was to evaluate the effect of mixing time, freeze-drying and baking on the phenolic and anthocyanin contents and antioxidant capacity of raspberry juice during the preparation of muffins. RESULTS Freeze-drying of raspberry batters reduced their phenolic content and antioxidant capacity regardless of mixing time. Non-freeze-dried raspberry batter mixed for 5 min had the highest phenolic content (0.88 mg gallic acid equivalent g(-1) dry matter (DM)). Non-freeze-dried raspberry muffins had the highest antioxidant capacity (0.041 µmol Trolox equivalent g(-1) DM). Freeze-dried raspberry batters mixed for 5 and 10 min had the highest anthocyanin content (0.065 mg cyanidin-3-glucoside g(-1) DM). Baking reduced the anthocyanin content of both non-freeze-dried and freeze-dried raspberry muffins. CONCLUSION Despite the reduction in valuable compounds, muffin is a vehicle for the delivery of these compounds.
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Evaluation of quality changes of blueberry juice during refrigerated storage after high-pressure and pulsed electric fields processing. INNOV FOOD SCI EMERG 2012. [DOI: 10.1016/j.ifset.2011.12.004] [Citation(s) in RCA: 104] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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