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Cremasco G, Sutton AT, Funari CS, Arrua DR, Dussan KJ, Hilder EF, Bolzani VS, Rinaldo D. Sustainable and Biomimetic Methodology for Extraction of High-Value-Added Compounds in Almond Hulls. Molecules 2024; 29:3034. [PMID: 38998984 PMCID: PMC11243185 DOI: 10.3390/molecules29133034] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/18/2024] [Revised: 05/31/2024] [Accepted: 06/08/2024] [Indexed: 07/14/2024] Open
Abstract
Almond trees are the most cultivated nut tree in the world. The production of almonds generates large amounts of by-products, much of which goes unused. Herein, this study aimed to develop a green chemistry approach to identify and extract potentially valuable compounds from almond by-products. Initially, a screening was performed with 10 different Natural Deep Eutectic Solvents (NADESs). The mixture lactic acid/glycerol, with a molar ratio 1:1 (1:50 plant material to NADES (w/v) with 20% v/v of water) was identified as the best extraction solvent for catechin, caffeoylquinic acid, and condensed tannins in almond hulls. Subsequently, a method was optimized by a Design of Experiment (DoE) protocol using a miniaturized extraction technique, Microwave-Assisted Extraction (MAE), in conjunction with the chosen NADESs. The optimal conditions were found to be 70 °C with 15 min irradiation time. The optimal extraction conditions determined by the DoE were confirmed experimentally and compared to methods already established in the literature. With these conditions, the extraction of metabolites was 2.4 times higher, according to the increase in total peak area, than the established literature methods used. Additionally, by applying the multiparameter Analytical Greenness Metric (AGREE) and Green Analytical Process Index (GAPI) metrics, it was possible to conclude that the developed method was greener than the established literature methods as it includes various principles of green analytical chemistry.
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Affiliation(s)
- Gabriela Cremasco
- Institute of Chemistry, São Paulo State University (UNESP), R. Prof. Francisco Degni 55, Araraquara 14800-900, SP, Brazil
| | - Adam T Sutton
- Future Industries Institute, Mawson Lakes Campus, University of South Australia, Adelaide, SA 5095, Australia
| | - Cristiano S Funari
- Green Biotech Network, School of Agricultural Sciences, São Paulo State University (UNESP), Av. Universitária, nº 3780-Altos do Paraíso, Botucatu 18610-034, SP, Brazil
| | - Dario R Arrua
- Future Industries Institute, Mawson Lakes Campus, University of South Australia, Adelaide, SA 5095, Australia
| | - Kelly J Dussan
- Institute of Chemistry, São Paulo State University (UNESP), R. Prof. Francisco Degni 55, Araraquara 14800-900, SP, Brazil
| | - Emily F Hilder
- Future Industries Institute, Mawson Lakes Campus, University of South Australia, Adelaide, SA 5095, Australia
| | - Vanderlan S Bolzani
- Institute of Chemistry, São Paulo State University (UNESP), R. Prof. Francisco Degni 55, Araraquara 14800-900, SP, Brazil
| | - Daniel Rinaldo
- Institute of Chemistry, São Paulo State University (UNESP), R. Prof. Francisco Degni 55, Araraquara 14800-900, SP, Brazil
- Green Biotech Network, School of Sciences, São Paulo State University (UNESP), Av. Eng. Luiz Edmundo Carrijo Coube 14-01, Bauru 17033-360, SP, Brazil
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Yao Y, Liu J, Miao Q, Zhu X, Hua W, Zhang N, Huang G, Lin X, Mi S, Cheng Y, Ruan R. Evaluation of the Genotoxicity of Almond Hull: Implications for Its Use as a Novel Food Ingredient. Foods 2024; 13:1404. [PMID: 38731775 PMCID: PMC11083516 DOI: 10.3390/foods13091404] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2024] [Revised: 04/26/2024] [Accepted: 04/30/2024] [Indexed: 05/13/2024] Open
Abstract
Almond hull, a substantial byproduct comprising more than half of almond fresh weight, has recently gained attention due to its functionality and sustainability benefits. Despite heightened interest, information regarding its toxicity remains limited. In order to assess its genotoxic potential, we conducted Good Laboratory Practice-compliant in vitro and in vivo studies following Organization for Economic Co-operation and Development (OECD) guidelines. No evidence of toxicity or mutagenicity was observed in a bacterial reverse mutation assay using five tester strains, evaluating almond hull at concentrations up to 5 mg/plate, with or without metabolic activation. Almond hull did not induce chromosome structural damage in a chromosome aberration assay using Chinese hamster ovary cells, nor did it cause any spermatogonial chromosomal aberration in tested male BALB/c mice. To evaluate its ability to induce DNA damage in rodents, a combined micronucleus assay was conducted in KM mice of both sexes. Almond hull was administered at doses of 1250, 2500, and 5000 mg/kg/day via gavage once daily for 2 days. No adverse effects of almond hull were observed in the micronucleus assay. Our results indicate no evidence of the genotoxic potential of almond hull administered up to the maximum concentrations of 5 g/kg, as recommended by OECD guidelines.
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Affiliation(s)
- Yuyang Yao
- Biochemical Engineering College, Beijing Union University, Beijing 100101, China; (Y.Y.); (Q.M.); (X.Z.); (W.H.); (N.Z.); (S.M.)
| | - Juer Liu
- Center for Biorefining and Department of Bioproducts and Biosystems Engineering, University of Minnesota, St. Paul, MN 55108, USA;
| | - Qiming Miao
- Biochemical Engineering College, Beijing Union University, Beijing 100101, China; (Y.Y.); (Q.M.); (X.Z.); (W.H.); (N.Z.); (S.M.)
| | - Xinyue Zhu
- Biochemical Engineering College, Beijing Union University, Beijing 100101, China; (Y.Y.); (Q.M.); (X.Z.); (W.H.); (N.Z.); (S.M.)
| | - Wei Hua
- Biochemical Engineering College, Beijing Union University, Beijing 100101, China; (Y.Y.); (Q.M.); (X.Z.); (W.H.); (N.Z.); (S.M.)
| | - Na Zhang
- Biochemical Engineering College, Beijing Union University, Beijing 100101, China; (Y.Y.); (Q.M.); (X.Z.); (W.H.); (N.Z.); (S.M.)
| | | | - Xiangyang Lin
- College of Biological Science and Engineering, Fuzhou University, Fuzhou 350025, China;
| | - Shengquan Mi
- Biochemical Engineering College, Beijing Union University, Beijing 100101, China; (Y.Y.); (Q.M.); (X.Z.); (W.H.); (N.Z.); (S.M.)
| | - Yanling Cheng
- Biochemical Engineering College, Beijing Union University, Beijing 100101, China; (Y.Y.); (Q.M.); (X.Z.); (W.H.); (N.Z.); (S.M.)
| | - Roger Ruan
- Center for Biorefining and Department of Bioproducts and Biosystems Engineering, University of Minnesota, St. Paul, MN 55108, USA;
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Picerno P, Crascì L, Iannece P, Esposito T, Franceschelli S, Pecoraro M, Giannone V, Panico AM, Aquino RP, Lauro MR. A Green Bioactive By-Product Almond Skin Functional Extract for Developing Nutraceutical Formulations with Potential Antimetabolic Activity. Molecules 2023; 28:7913. [PMID: 38067642 PMCID: PMC10708410 DOI: 10.3390/molecules28237913] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/16/2023] [Revised: 11/27/2023] [Accepted: 11/30/2023] [Indexed: 12/18/2023] Open
Abstract
(1) Background: almond peels are rich in polyphenols such as catechin and epicatechin, which are important anti-free-radical agents, anti-inflammatory compounds, and capable of breaking down cholesterol plaques. This work aims to evaluate the biological and technological activity of a "green" dry aqueous extract from Sicilian almond peels, a waste product of the food industry, and to develop healthy nutraceuticals with natural ingredients. Eudraguard® Natural is a natural coating polymer chosen to develop atomized formulations that improve the technological properties of the extract. (2) Methods: the antioxidant and free radical scavenger activity of the extract was rated using different methods (DPPH assay, ABTS, ORAC, NO). The metalloproteinases of the extracts (MMP-2 and MMP-9), the enhanced inhibition of the final glycation products, and the effects of the compounds on cell viability were also tested. All pure materials and formulations were characterized using UV, HPLC, FTIR, DSC, and SEM methods. (3) Results: almond peel extract showed appreciable antioxidant and free radical activity with a stronger NO inhibition effect, strong activity on MMP-2, and good antiglycative effects. In light of this, a food supplement with added health value was formulated. Eudraguard® Natural acted as a swelling substrate by improving extract solubility and dissolution/release (4) Conclusions: almond peel extract has significant antioxidant activity and MMP/AGE inhibition effects, resulting in an optimal candidate to formulate safe microsystems with potential antimetabolic activity. Eudraguard® Natural is capable of obtaining spray-dried microsystems with an improvement in the extract's biological and technological characteristics. It also protects the dry extract from degradation and oxidation, prolonging the shelf life of the final product.
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Affiliation(s)
- Patrizia Picerno
- Department of Pharmacy, University of Salerno, Via Giovanni Paolo II, 84084 Fisciano, Italy; (P.P.); (T.E.); (S.F.); (M.P.); (R.P.A.)
| | - Lucia Crascì
- Department of Drug and Health Sciences, University of Catania, Viale A. Doria, 95100 Catania, Italy; (L.C.); (A.M.P.)
| | - Patrizia Iannece
- Department of Chemistry and Biology, University of Salerno, Via G. Paolo II 132, 84100 Fisciano, Italy;
| | - Tiziana Esposito
- Department of Pharmacy, University of Salerno, Via Giovanni Paolo II, 84084 Fisciano, Italy; (P.P.); (T.E.); (S.F.); (M.P.); (R.P.A.)
- Unesco Chair Salerno, Plantae Medicinales Mediterraneae, University of Salerno, 84084 Fisciano, Italy
| | - Silvia Franceschelli
- Department of Pharmacy, University of Salerno, Via Giovanni Paolo II, 84084 Fisciano, Italy; (P.P.); (T.E.); (S.F.); (M.P.); (R.P.A.)
| | - Michela Pecoraro
- Department of Pharmacy, University of Salerno, Via Giovanni Paolo II, 84084 Fisciano, Italy; (P.P.); (T.E.); (S.F.); (M.P.); (R.P.A.)
| | - Virgilio Giannone
- Department of Agricultural and Forest Sciences, University of Palermo, Viale delle Scienze Ed.4, 90128 Palermo, Italy;
| | - Anna Maria Panico
- Department of Drug and Health Sciences, University of Catania, Viale A. Doria, 95100 Catania, Italy; (L.C.); (A.M.P.)
| | - Rita Patrizia Aquino
- Department of Pharmacy, University of Salerno, Via Giovanni Paolo II, 84084 Fisciano, Italy; (P.P.); (T.E.); (S.F.); (M.P.); (R.P.A.)
- Unesco Chair Salerno, Plantae Medicinales Mediterraneae, University of Salerno, 84084 Fisciano, Italy
| | - Maria Rosaria Lauro
- Department of Pharmacy, University of Salerno, Via Giovanni Paolo II, 84084 Fisciano, Italy; (P.P.); (T.E.); (S.F.); (M.P.); (R.P.A.)
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Coutinho S, Matos V, Seixas N, Rodrigues H, Paula VB, Freitas L, Dias T, Santos FDAR, Dias LG, Estevinho LM. Melipona scutellaris Geopropolis: Chemical Composition and Bioactivity. Microorganisms 2023; 11:2779. [PMID: 38004790 PMCID: PMC10673356 DOI: 10.3390/microorganisms11112779] [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: 09/14/2023] [Revised: 11/01/2023] [Accepted: 11/08/2023] [Indexed: 11/26/2023] Open
Abstract
Geopropolis has been used in traditional medicine for centuries. In this study, the botanical origin, physicochemical profile, and biological activities of geopropolis from Melipona scutellaris harvested during rainy and dry seasons were investigated. Palynological analysis identified over 50 pollen types, with Schinus terebinthifolius and Cecropia being the predominant types. The analytical results were in line with those reported in the literature. Rainy-season geopropolis exhibited higher total phenol and flavonoid content (determined using High Performance Liquid Chromatography-25.13% and 3.92%, respectively) compared to the dry season (19.30% and 2.09%); the major peaks (naringin, gallic acid, and catechin) were similar among samples. Antioxidant capacity was assessed via DPPH, reducing power, and β-carotene/linoleic acid discoloration assays. Rainy-season samples displayed superior antioxidant activity across methods. Antimicrobial effects were determined using microdilution, while the impact on the cholinesterase enzyme was quantified using 5-thio-2-nitrobenzoic acid accumulation. Anti-inflammatory and antimutagenic activities were assessed through hyaluronidase enzyme inhibition and by utilizing Saccharomyces cerevisiae ATCC-20113 cells. Both samples exhibited anti-inflammatory and antimutagenic properties. Moreover, a significant inhibition of acetylcholinesterase was observed, with IC50 values of 0.35 µg/mL during the rainy season and 0.28 µg/mL during the dry season. Additionally, the geopropolis displayed antimicrobial activity, particularly against Staphylococcus aureus. These findings suggest the therapeutic potential of M. scutellaris geopropolis in the context of inflammatory, oxidative, and infectious diseases.
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Affiliation(s)
- Sónia Coutinho
- Instituto Politécnico de Bragança, 5300-252 Bragança, Portugal; (S.C.); (L.F.)
| | - Vanessa Matos
- Programa de Pós-Graduação em Botânica, Universidade Estadual de Feira de Santana, Avenida Transnordestina, s/n, Novo Horizonte, Feira de Santana 44036-900, BA, Brazil (F.d.A.R.S.)
| | - Natália Seixas
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, 5300-252 Bragança, Portugal (T.D.); (L.G.D.)
| | - Hellen Rodrigues
- Instituto Politécnico de Bragança, 5300-252 Bragança, Portugal; (S.C.); (L.F.)
| | - Vanessa B. Paula
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, 5300-252 Bragança, Portugal (T.D.); (L.G.D.)
| | - Lais Freitas
- Instituto Politécnico de Bragança, 5300-252 Bragança, Portugal; (S.C.); (L.F.)
| | - Teresa Dias
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, 5300-252 Bragança, Portugal (T.D.); (L.G.D.)
- Laboratório para a Sustentabilidade e Tecnologia em Regiões de Montanha, Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Francisco de Assis Ribeiro Santos
- Programa de Pós-Graduação em Botânica, Universidade Estadual de Feira de Santana, Avenida Transnordestina, s/n, Novo Horizonte, Feira de Santana 44036-900, BA, Brazil (F.d.A.R.S.)
| | - Luís G. Dias
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, 5300-252 Bragança, Portugal (T.D.); (L.G.D.)
- Laboratório para a Sustentabilidade e Tecnologia em Regiões de Montanha, Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Letícia M. Estevinho
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, 5300-252 Bragança, Portugal (T.D.); (L.G.D.)
- Laboratório para a Sustentabilidade e Tecnologia em Regiões de Montanha, Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
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Food Industry Byproducts as Starting Material for Innovative, Green Feed Formulation: A Sustainable Alternative for Poultry Feeding. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27154735. [PMID: 35897911 PMCID: PMC9332232 DOI: 10.3390/molecules27154735] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 06/30/2022] [Revised: 07/19/2022] [Accepted: 07/21/2022] [Indexed: 12/03/2022]
Abstract
Rising global populations and enhanced standards of living in so-called developing countries have led to an increased demand of food, in particular meat, worldwide. While increasing the production of broiler meat could be a potential solution to this problem, broiler meat is plagued by health concerns, such as the development of antimicrobial resistance and lower meat quality. For this reason, the supplementation of poultry feed with vitamins and antioxidant compounds, such as polyphenols, has become an attractive prospect for research in this sector. Such supplements could be obtained by extraction of agricultural byproducts (in particular, grape pomaces and artichoke leaves and bracts), thus contributing to reductions in the total amount of waste biomass produced by the agricultural industry. In this review, the effects of poultry feed supplementation with bioactive extracts from grape pomace (skins and/or seeds), as well as extracts from artichoke leaves and bracts, were explored. Moreover, the various methods that have been employed to obtain extracts from these and other agricultural byproducts were listed and described, with a particular focus on novel, eco-friendly extraction methods (using, for example, innovative and biocompatible solvents like Deep Eutectic Solvents (DESs)) that could reduce the costs and energy consumption of these procedures, with similar or higher yields compared to standard methods.
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Rodrigues RP, Gando-Ferreira LM, Quina MJ. Increasing Value of Winery Residues through Integrated Biorefinery Processes: A Review. Molecules 2022; 27:molecules27154709. [PMID: 35897883 PMCID: PMC9331683 DOI: 10.3390/molecules27154709] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/10/2022] [Revised: 07/04/2022] [Accepted: 07/21/2022] [Indexed: 02/04/2023] Open
Abstract
The wine industry is one of the most relevant socio-economic activities in Europe. However, this industry represents a growing problem with negative effects on the environment since it produces large quantities of residues that need appropriate valorization or management. From the perspective of biorefinery and circular economy, the winery residues show high potential to be used for the formulation of new products. Due to the substantial quantities of phenolic compounds, flavonoids, and anthocyanins with high antioxidant potential in their matrix, these residues can be exploited by extracting bioactive compounds before using the remaining biomass for energy purposes or for producing fertilizers. Currently, there is an emphasis on the use of new and greener technologies in order to recover bioactive molecules from solid and liquid winery residues. Once the bio compounds are recovered, the remaining residues can be used for the production of energy through bioprocesses (biogas, bioethanol, bio-oil), thermal processes (pyrolysis, gasification combustion), or biofertilizers (compost), according to the biorefinery concept. This review mainly focuses on the discussion of the feasibility of the application of the biorefinery concept for winery residues. The transition from the lab-scale to the industrial-scale of the different technologies is still lacking and urgent in this sector.
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Lin C, Liu Z, Chen J, Wang X, Zhang R, Wu L, Li L. Integrate UPLC-QE-MS/MS and Network Pharmacology to Investigate the Active Components and Action Mechanisms of Tea Cake Extract for Treating Cough. Biomed Chromatogr 2022; 36:e5442. [PMID: 35781817 DOI: 10.1002/bmc.5442] [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: 03/14/2022] [Revised: 06/28/2022] [Accepted: 06/30/2022] [Indexed: 11/08/2022]
Abstract
OBJECTIVE Investigate the active components and mechanisms of tea cake extract (TCE) for treating cough. METHODS The components of TCE were tentatively identified by ultrahigh performance liquid chromatography coupled with Q-Exactive MS/MS (UPLC-QE-MS/MS), whose targets were obtained from databases of Swiss Target Prediction and traditional Chinese medicine systems pharmacology database and analysis platform (TCMSP). Cough-related targets were retrieved from databases of Gene cards and Online Mendelian Inheritance in Man (OMIM). After intersection targets were obtained, enrichment analysis of Gene Ontology (GO) and the Kyoto Encyclopedia of Genes and Genomes (KEGG) pathway was performed, and protein-protein interactions (PPI) network and active compound-intersection target-KEGG pathway network was constructed. Core active compounds and their targets were validated with molecular docking. RESULTS Total of 78 compounds were identified from TCE, including 24 flavonoids, 17 phenolic acids, 10 alkaloids, 7 organic acids, 5 triterpenes, 5 amino acids, 5 coumarins, 3 carbohydrates, 1 anthraquinone and 1 other. 347 intersection targets were obtained. The top 5 GO terms with most significant P-values were response to oxygen-containing compound, response to organic substance, response to chemical, cellular response to chemical stimulus, and regulation of biological quality. The top 5 KEGG pathways with most significant P-values were: PI3K-Akt signaling pathway, lipid and atherosclerosis, human cytomegalovirus infection, fluid shear stress and atherosclerosis, and proteoglycans in cancer. The top 5 core active compounds were: quercetin, genistein, luteolin, kaempferol and emodin. The top 5 core targets were: protein kinase B (Akt1), prostaglandin-endoperoxide synthase 2 (PTGS2), mitogen-activated protein kinase 1/3 (MAPK1/3), and phosphoinositide-3-kinase regulatory subunit 1 (PIK3R1). The top 5 core active compounds could stably bind to their targets with LibDockScore higher than 100. CONCLUSION TCE plays the antitussive role by multiple components and targets. Core targets (AKT1, MAPK1, MAPK3 and PIK3R1) and core components (quercetin, genistein, luteolin and kaempferol) involved in the PI3K-Akt signaling pathway are worth more attention in subsequent validation experiments.
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Affiliation(s)
- Cheng Lin
- Pharmacy College, Gannan Medical University, Ganzhou, Jiangxi, China
| | - Zhiping Liu
- School of Basic Medicine, Gannan Medical University, Ganzhou, Jiangxi, China
| | - Jia Chen
- National Institutes for Food and Drug Control, Beijing, China
| | - Xuanxuan Wang
- Pharmacy College, Gannan Medical University, Ganzhou, Jiangxi, China
| | - Rui Zhang
- Pharmacy College, Gannan Medical University, Ganzhou, Jiangxi, China
| | - Longhuo Wu
- Pharmacy College, Gannan Medical University, Ganzhou, Jiangxi, China
| | - Linfu Li
- Pharmacy College, Gannan Medical University, Ganzhou, Jiangxi, China
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Atak A, Göksel Z, Yılmaz Y. Changes in Major Phenolic Compounds of Seeds, Skins, and Pulps from Various Vitis spp. and the Effect of Powdery and Downy Mildew Diseases on Their Levels in Grape Leaves. PLANTS (BASEL, SWITZERLAND) 2021; 10:plants10122554. [PMID: 34961024 PMCID: PMC8703439 DOI: 10.3390/plants10122554] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 10/25/2021] [Revised: 11/12/2021] [Accepted: 11/17/2021] [Indexed: 06/14/2023]
Abstract
The main purpose of this study is to determine the contents of 3 major phenolic compounds (gallic acid, catechin, and epicatechin) in 22 different grape cultivars/hybrids obtained from 2 different breeding programs. Additionally, changes in these phenolic components in the grape leaves of some resistant/tolerant species were determined in relation to powdery and downy mildew diseases in viticulture. The skin, pulp, and seeds of grape berries were analysed over two years, while changes in the phenolic contents of grape leaves were determined before and after these diseases for two years. The major phenolic contents of new hybrids/cultivars were compared with those of popular cultivars in different parts of the grapes, and significant differences in phenolic contents were found among hybrids/cultivars and different grape parts. Variations in the contents of phenolics in grape seeds, skins, and pulp were high, but seeds contained higher levels of these phenolics than pulp and skin. Analyses of the relationship between two viticultural diseases and phenolic changes in resistant/tolerant cultivars in relation with the susceptible "Italia" cultivar revealed that an increase in the content of the phenolic compounds was found after powdery mildew disease. Hybrids/cultivars with high phenolic contents are recommended to develop new superior cultivars, which are resistant to grape fungal diseases, in breeding programs.
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Affiliation(s)
- Arif Atak
- Department of Viticulture, Atatürk Horticultural Central Research Institute, Yalova 77102, Turkey
| | - Zekiye Göksel
- Department of Food Quality, Atatürk Horticultural Central Research Institute, Yalova 77102, Turkey;
| | - Yusuf Yılmaz
- Department of Food Engineering, Faculty of Engineering and Architecture, Burdur Mehmet Akif Ersoy University, Burdur 15030, Turkey;
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Revalorization of Almond By-Products for the Design of Novel Functional Foods: An Updated Review. Foods 2021; 10:foods10081823. [PMID: 34441599 PMCID: PMC8391475 DOI: 10.3390/foods10081823] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2021] [Revised: 07/26/2021] [Accepted: 08/04/2021] [Indexed: 02/05/2023] Open
Abstract
The search for waste minimization and the valorization of by-products are key to good management and improved sustainability in the food industry. The great production of almonds, based on their high nutritional value as food, especially almond kernels, generates tons of waste yearly. The remaining parts (skin, shell, hulls, etc.) are still little explored, even though they have been used as fuel by burning or as livestock feed. The interest in these by-products has been increasing, as they possess beneficial properties, caused by the presence of different bioactive compounds, and can be used as promising sources of new ingredients for the food, cosmetic and pharmaceutical industry. Additionally, the use of almond by-products is being increasingly applied for the fortification of already-existing food products, but there are some limitations, including the presence of allergens and mycotoxins that harden their applicability. This review focuses on the extraction technologies applied to the valorization of almond by-products for the development of new value-added products that would contribute to the reduction of environmental impact and an improvement in the sustainability and competitiveness of the almond industry.
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Ünver N, Çelik Ş. Effect of antioxidant‐enriched microcrystalline cellulose obtained from almond residues on the storage stability of mayonnaise. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15613] [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)
- Naciye Ünver
- Engineering Faculty, Food Engineering Department Harran University Sanliurfa Turkey
| | - Şerafettin Çelik
- Engineering Faculty, Food Engineering Department Harran University Sanliurfa Turkey
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Effect of Dietary Grape Pomace on Fattening Rabbit Performance, Fatty Acid Composition, and Shelf Life of Meat. Antioxidants (Basel) 2021; 10:antiox10050795. [PMID: 34067887 PMCID: PMC8155864 DOI: 10.3390/antiox10050795] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2021] [Revised: 05/11/2021] [Accepted: 05/13/2021] [Indexed: 11/25/2022] Open
Abstract
The use of agroindustry by-products in animal diets allows the use of residues that are not fit for human consumption. In this study, it was investigated whether fattening commercial rabbits during 30 days with a non-medicated feed, with 20% addition of grape pomace (GPD), affected production traits and the fatty acid composition, antioxidants properties, and the shelf life of the meat compared to a conventional strategy (CON). Furthermore, it was tested, by chromatographic analysis, whether this alternative diet allowed the transfer of phenolic compounds to the meat. Thirty-six weaned rabbits were allotted to the two treatments. In each treatment, 18 rabbits were fattened in three indoor cages, each housing three males and three female rabbits. No significant differences were found in live weights (p > 0.05), but the feed conversion rate and carcass weight and yield were found to be impaired in the GPD group (p ≤ 0.05). The GPD group had a higher intramuscular fat percentage (2.01 vs. 1.54), improved polyunsaturated/saturated fatty acids ratio (0.75 vs. 0.66), and better atherogenicity (0.71 vs. 0.83) and thrombogenicity (1.14 vs. 1.24) indexes, while the n-6/n-3 ratio was higher (25.4 vs. 20.3). Total volatile basic nitrogen in meat was lower in the GPD group (p = 0.01), suggesting a delayed spoilage. However, no improvements in total phenolic content, antioxidant capacity, reducing power, and lipid oxidation (p > 0.05) were found in the meat. Even though the GPD pellets offered to the animals had several grape-derived phenolic compounds, and higher antioxidant properties compared to the CON diet, none of the phenolic compounds detected in feeds were detected in the meat samples.
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On the Identification and Quantification of Ergothioneine and Lovastatin in Various Mushroom Species: Assets and Challenges of Different Analytical Approaches. Molecules 2021; 26:molecules26071832. [PMID: 33805096 PMCID: PMC8036957 DOI: 10.3390/molecules26071832] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2021] [Revised: 03/14/2021] [Accepted: 03/18/2021] [Indexed: 12/12/2022] Open
Abstract
In recent years, mushrooms have drawn the attention of agro-industries and food-industries as they were considered to be valuable natural sources of health promoting compounds such as β-glucans, ergothioneine, and lovastatin. The detection and quantification of such compounds by implementing reliable analytical approaches is of the utmost importance in order to adjust mushrooms’ cultivation conditions and maximize the production in different species. Toward this direction, the current study focuses on the comparison of ultraviolet–visible (UV–Vis) spectrometry and liquid chromatography–mass spectrometry (LC–MS) methods (a) by evaluating the content of ergothioneine and lovastatin in mushrooms and (b) by highlighting any possible substrate-based interferences that hinder the accurate determination of these two compounds in order to propose the technique-of-choice for a standardized bioactive compounds monitoring. For this purpose, mushrooms produced by three species (i.e., Agaricus bisporus, Pleurotus ostreatus, and P. citrinopileatus) on various cultivation substrates, namely wheat straw (WS), winery (grape marc (GM)), and olive oil (OL) by-products, were examined. Among the two applied techniques, the developed and validated LC–MS methods, exhibiting relatively short analysis time and higher resolution, emerge as the methods-of-choice for detecting ergothioneine and lovastatin in mushrooms. On the contrary, UV–Vis methods were hindered due to co-absorbance of different constituents, resulting in invalid results. Among the studied mushrooms, P. citrinopileatus contained the highest amount of ergothioneine (822.1 ± 20.6 mg kg−1 dry sample), whereas A. bisporus contained the highest amounts of lovastatin (1.39 ± 0.014 mg kg−1 dry sample). Regarding the effect of different cultivation substrates, mushrooms produced on OL and WS contained the highest amount of ergothioneine, while mushrooms deriving from GM-based substrates contained the highest amount of lovastatin.
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V González de Peredo A, Vázquez-Espinosa M, Piñeiro Z, Espada-Bellido E, Ferreiro-González M, F Barbero G, Palma M. Development of a rapid and accurate UHPLC-PDA-FL method for the quantification of phenolic compounds in grapes. Food Chem 2020; 334:127569. [PMID: 32707360 DOI: 10.1016/j.foodchem.2020.127569] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/21/2019] [Revised: 07/09/2020] [Accepted: 07/10/2020] [Indexed: 11/28/2022]
Abstract
Grapes are a great source of phenolic compounds, which have excellent antioxidant properties. Efficient analytical methods are necessary to selectively and precisely determine these compounds content in grapes. In this study, a reverse-phase ultra-high performance liquid chromatography (UHPLC) method with fluorescence and photodiode array detection has been developed to determine and quantify 27 of the main phenolic compounds present in grapes. An ACQUITY UPLC® BEH C18 (50 mm × 2.1 mm i.d., 1.7 mm particle size) column was employed. A gradient method was developed and column temperature (25-55 °C), as well as flow rate (0.6-0.75 mL min-1), were optimized. The optimum conditions allowed the separation of all the compounds in less than 9 min. The method was validated and demonstrated excellent detection and quantification limits, precision, and selectivity. Finally, several grape varieties were studied in order to demonstrate the applicability of the method to the analysis of real matrix samples.
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Affiliation(s)
- Ana V González de Peredo
- Department of Analytical Chemistry, Faculty of Sciences, University of Cadiz, Agrifood Campus of International Excellence (ceiA3), IVAGRO, P.O. Box 40, 11510 Puerto Real, Cadiz, Spain
| | - Mercedes Vázquez-Espinosa
- Department of Analytical Chemistry, Faculty of Sciences, University of Cadiz, Agrifood Campus of International Excellence (ceiA3), IVAGRO, P.O. Box 40, 11510 Puerto Real, Cadiz, Spain
| | - Zulema Piñeiro
- Centro IFAPA Rancho de la Merced, Carretera de Trebujena, km 3.2, Apdo. 589, 11471 Jerez de la Frontera, Cadiz, Spain
| | - Estrella Espada-Bellido
- Department of Analytical Chemistry, Faculty of Sciences, University of Cadiz, Agrifood Campus of International Excellence (ceiA3), IVAGRO, P.O. Box 40, 11510 Puerto Real, Cadiz, Spain
| | - Marta Ferreiro-González
- Department of Analytical Chemistry, Faculty of Sciences, University of Cadiz, Agrifood Campus of International Excellence (ceiA3), IVAGRO, P.O. Box 40, 11510 Puerto Real, Cadiz, Spain
| | - Gerardo F Barbero
- Department of Analytical Chemistry, Faculty of Sciences, University of Cadiz, Agrifood Campus of International Excellence (ceiA3), IVAGRO, P.O. Box 40, 11510 Puerto Real, Cadiz, Spain.
| | - Miguel Palma
- Department of Analytical Chemistry, Faculty of Sciences, University of Cadiz, Agrifood Campus of International Excellence (ceiA3), IVAGRO, P.O. Box 40, 11510 Puerto Real, Cadiz, Spain
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Ahmad B, Yadav V, Yadav A, Rahman MU, Yuan WZ, Li Z, Wang X. Integrated biorefinery approach to valorize winery waste: A review from waste to energy perspectives. THE SCIENCE OF THE TOTAL ENVIRONMENT 2020; 719:137315. [PMID: 32135320 DOI: 10.1016/j.scitotenv.2020.137315] [Citation(s) in RCA: 41] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/25/2019] [Revised: 02/10/2020] [Accepted: 02/13/2020] [Indexed: 06/10/2023]
Abstract
The ever-increasing environmental crisis, depleting natural resources, and uncertainties in fossil fuel availability have rekindled researchers' attention to develop green and environmentally friendlier strategies. In this context, a biorefinery approach with a zero-waste theme has stepped-up as the method of choice for sustainable production of an array of industrially important products to address bio-economy challenges. Grape winery results in substantial quantities of solid organic and effluent waste, which epitomizes an increasing concentration of pollution problems with direct damage to human health, economy and nature. From the perspective of integrated biorefinery and circular economy, winery waste could be exploited for multiple purpose value-added products before using the biomass for energy security. This review covers state-of-the-art biorefinery opportunities beyond traditional methods as a solution to overcome many current challenges such as waste minimization in grape leaves, stems, seeds, pomace, wine lees, vinasse etc. and the biosynthesis of various high-value bioproducts viz., phenolic compounds, hydroxybenzoic acids, hydroxycinnamic acids, flavonoids, tartaric acids, lignocellulosic substrates etc.. The critical discussion on the valorization of winery waste (solid, liquid, or gaseous) and life cycle assessment was deployed to find a sustainable solution with value added energy products in an integrated biorefinery approach, keeping the environment and circular economy in the background.
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Affiliation(s)
- Bilal Ahmad
- State Key Laboratory of Crop Stress Biology in Arid Areas, College of Horticulture, Northwest A&F University, Yangling, Xianyang 712100, China; Key Laboratory of Horticultural Plant Biology and Germplasm Innovation in Northwest China, Ministry of Agriculture, Northwest A&F University, Yangling, Xianyang 712100, China
| | - Vivek Yadav
- State Key Laboratory of Crop Stress Biology in Arid Areas, College of Horticulture, Northwest A&F University, Yangling, Xianyang 712100, China
| | - Ashish Yadav
- ICAR-Central Institute for Sub Tropical Horticulture, Lucknow 226101, U.P., India
| | - Mati Ur Rahman
- State Key Laboratory of Crop Stress Biology in Arid Areas, College of Horticulture, Northwest A&F University, Yangling, Xianyang 712100, China; Key Laboratory of Horticultural Plant Biology and Germplasm Innovation in Northwest China, Ministry of Agriculture, Northwest A&F University, Yangling, Xianyang 712100, China
| | - Wang Zhong Yuan
- State Key Laboratory of Crop Stress Biology in Arid Areas, College of Horticulture, Northwest A&F University, Yangling, Xianyang 712100, China
| | - Zhi Li
- State Key Laboratory of Crop Stress Biology in Arid Areas, College of Horticulture, Northwest A&F University, Yangling, Xianyang 712100, China; Key Laboratory of Horticultural Plant Biology and Germplasm Innovation in Northwest China, Ministry of Agriculture, Northwest A&F University, Yangling, Xianyang 712100, China
| | - Xiping Wang
- State Key Laboratory of Crop Stress Biology in Arid Areas, College of Horticulture, Northwest A&F University, Yangling, Xianyang 712100, China; Key Laboratory of Horticultural Plant Biology and Germplasm Innovation in Northwest China, Ministry of Agriculture, Northwest A&F University, Yangling, Xianyang 712100, China.
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A Quick, Green and Simple Ultrasound-Assisted Extraction for the Valorization of Antioxidant Phenolic Acids from Moroccan Almond Cold-Pressed Oil Residues. APPLIED SCIENCES-BASEL 2020. [DOI: 10.3390/app10093313] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Abstract
Almond (Prunus dulcis (Mill.) D.A. Webb) is one of the most important nut crops both in terms of area and production. Over the last few decades, an important part of the beneficial actions for health associated with their consumption was attributed to the phenolic compounds, mainly accumulated in almond skin. Interestingly, after cold-pressed oil extraction, most of these antioxidant phenolic compounds are retained in a skin-enriched by-product, a so-called almond cold-pressed oil residue. In Morocco, the fifth highest ranking producer in the world, this production generates an important part of this valuable byproduct. In the present study, using a multivariate Box–Behnken design, an ultrasound-assisted extraction method of phenolic compounds from Moroccan almond cold-pressed oil residue was developed and validated. Response surface methodology resulted in the optimal extraction conditions: the use of aqueous ethanol 53.0% (v/v) as a green solvent, applying an ultrasound frequency of 27.0 kHz for an extraction duration of 29.4 min. The present ultrasound-assisted extraction allowed substantial gains in terms of extraction efficiency compared to conventional heat reflux extraction. Applied to three different local Beldi genotypes growing at three different experimental sites, the optimal conditions for ultrasound-assisted extraction led to a total phenolic content of 13.86 mg/g dry weight. HPLC analysis revealed that the main phenolic compounds from this valuable byproduct were: chlorogenic acid followed by protocatechuic acid, p-hydroxybenzoic acid, and p-coumaric acid. The accumulation of these phenolic compounds appeared to be more dependent on the genetic background than on the environmental impact here represented by the three experimental culture sites. Both in vitro cell free and cellular antioxidant assays were performed, and revealed the great potential of these extracts. In particular, correlation analysis provided evidence of the prominent roles of chlorogenic acid, protocatechuic acid, and p-hydroxybenzoic acid. To summarize, the validated ultrasound-assisted extraction method presented here is a quick, green, simple and efficient for the possible valorization of antioxidant phenolic compounds from Moroccan almond cold-pressed oil residues, making it possible to generate extracts with attractive antioxidant activities for future nutraceutical and/or cosmetic applications.
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Chemical and Pharmacological Evaluation of Hulls of Prunus dulcis Nuts. Int J Anal Chem 2019; 2019:5861692. [PMID: 31885592 PMCID: PMC6893272 DOI: 10.1155/2019/5861692] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2019] [Revised: 10/06/2019] [Accepted: 10/31/2019] [Indexed: 11/17/2022] Open
Abstract
Researchers have shown that the almond hulls, normally wasted after utilization of nuts, contain a number of biologically active compounds based on which the present study has been carried out. Focus is placed on the mass spectrometric determination of the analytes along with the estimation of total polyphenolic and total flavonoid contents in the 70% ethanol extract. After partitioning the 70% ethanol extract in hexane, chloroform, ethyl acetate, n-butanol, and water, all the extracts were evaluated for their antioxidant, antidiabetic, and antimicrobial activities. The results delivered total polyphenolic compounds as gallic acid equivalents (1% w/w) of the dried extract and total flavonoid contents as quercetin equivalents (0.2% w/w) of the dried extract. Mass spectrometric analysis resulted in the identification of 15 compounds containing various derivatives of (epi)catechin, chlorogenic acid, kaempferol, isorhamnetin and their glycosides, ursolic acid, amygdalactone, and benzoic acid derivatives. Antioxidant activity experiments showed that highest activity was found in n-butanol extract among the studied samples with IC50 value as 76.04 μg/ml, while hexane and chloroform extracts were active against the PTP1B enzyme with IC50 values 9.66 μg/ml and 37.95 μg/ml, respectively. Hexane and chloroform fractions were active against Staphylococcus aureus with the zone of inhibition diameter 9 mm and 12 mm, respectively.
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Kahlaoui M, Borotto Dalla Vecchia S, Giovine F, Ben Haj Kbaier H, Bouzouita N, Barbosa Pereira L, Zeppa G. Characterization of Polyphenolic Compounds Extracted from Different Varieties of Almond Hulls ( Prunus dulcis L.). Antioxidants (Basel) 2019; 8:antiox8120647. [PMID: 31888206 PMCID: PMC6943675 DOI: 10.3390/antiox8120647] [Citation(s) in RCA: 27] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2019] [Revised: 12/11/2019] [Accepted: 12/13/2019] [Indexed: 11/24/2022] Open
Abstract
Ultrasound-assisted extraction (UAE) was applied as a pretreatment technique to improve the recovery of polyphenols from the almond hulls of four Tunisian and three Italian almond varieties, followed by the characterization with HPLC-DAD. The operating parameters (solid/liquid ratio, extraction time, and ethanol concentrations) were optimized using a Response Surface Methodology. A polynomial equation was calculated to describe the relationship between the operating parameters and dependent variables as total polyphenolic content (TPC) and antioxidant activity (RSA). A desirability function approach was used to determine the optimum conditions for operating parameters: a solid:solvent ratio of 2 g/100 mL, an extraction time of 13 min, and an ethanol concentration of 51.2%. Among the almond varieties, Pizzuta and Fakhfekh showed the highest polyphenol content and antioxidant activity. HPLC-DAD analysis of almond hull extracts confirmed that chlorogenic acid, catechin, and protocatechuic acid were the most important polyphenols in almond hull. The results highlighted that UAE could be an effective technique for the recovery of phenolic compounds from almond hull, thereby making this byproduct a promising source of compounds with potential applications in food and healthcare sectors.
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Affiliation(s)
- Maher Kahlaoui
- Department of Agriculture, Forest and Food Sciences (DISAFA), University of Turin, Largo Paolo Braccini, 2, 10095 Torino, Italy; (S.B.D.V.); (F.G.); (L.B.P.)
- Higher School of Food Industries of Tunis (ESIAT), University of Carthage, 1003, 58 Alain Savary, Tunisia; (H.B.H.K.); (N.B.)
- Correspondence: (M.K.); (G.Z.)
| | - Stefania Borotto Dalla Vecchia
- Department of Agriculture, Forest and Food Sciences (DISAFA), University of Turin, Largo Paolo Braccini, 2, 10095 Torino, Italy; (S.B.D.V.); (F.G.); (L.B.P.)
| | - Francesco Giovine
- Department of Agriculture, Forest and Food Sciences (DISAFA), University of Turin, Largo Paolo Braccini, 2, 10095 Torino, Italy; (S.B.D.V.); (F.G.); (L.B.P.)
| | - Hayet Ben Haj Kbaier
- Higher School of Food Industries of Tunis (ESIAT), University of Carthage, 1003, 58 Alain Savary, Tunisia; (H.B.H.K.); (N.B.)
| | - Nabiha Bouzouita
- Higher School of Food Industries of Tunis (ESIAT), University of Carthage, 1003, 58 Alain Savary, Tunisia; (H.B.H.K.); (N.B.)
| | - Letricia Barbosa Pereira
- Department of Agriculture, Forest and Food Sciences (DISAFA), University of Turin, Largo Paolo Braccini, 2, 10095 Torino, Italy; (S.B.D.V.); (F.G.); (L.B.P.)
- Department of Analytical Chemistry, Nutrition and Food Science, Faculty of Pharmacy, University of Santiago de Compostela, 15782 Santiago de Compostela, Spain
| | - Giuseppe Zeppa
- Department of Agriculture, Forest and Food Sciences (DISAFA), University of Turin, Largo Paolo Braccini, 2, 10095 Torino, Italy; (S.B.D.V.); (F.G.); (L.B.P.)
- Correspondence: (M.K.); (G.Z.)
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Ikram S, Zhang H, Ming H, Wang J. Recovery of major phenolic acids and antioxidant activity of highland barley brewer’s spent grains extracts. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14308] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
Affiliation(s)
- Sana Ikram
- Innovation Center for Food Nutrition and Human Health Beijing Technology & Business University (BTBU) Beijing China
| | - Huijuan Zhang
- Innovation Center for Food Nutrition and Human Health Beijing Technology & Business University (BTBU) Beijing China
| | - Haoyi Ming
- Innovation Center for Food Nutrition and Human Health Beijing Technology & Business University (BTBU) Beijing China
| | - Jing Wang
- Innovation Center for Food Nutrition and Human Health Beijing Technology & Business University (BTBU) Beijing China
- Key Laboratory of Space Nutrition and Food Engineering School of Food Science and Chemical Engineering Beijing Technology & Business University (BTBU) Beijing China
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The Synergistic Behavior of Antioxidant Phenolic Compounds Obtained from Winemaking Waste's Valorization, Increased the Efficacy of a Sunscreen System. Antioxidants (Basel) 2019; 8:antiox8110530. [PMID: 31703285 PMCID: PMC6912203 DOI: 10.3390/antiox8110530] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/21/2019] [Revised: 11/02/2019] [Accepted: 11/05/2019] [Indexed: 01/27/2023] Open
Abstract
Grape pomace retains polyphenols in the peels and in the seeds after winemaking, which is indicative of the high valorization potential of this industrial waste. There is strong evidence that phenolics are robust antioxidants and confer photoprotection; thus, it is rational to apply these active compounds from winemaking waste to sunscreens, in order to increase UV protection. Despite the importance of this class of cosmetics to public health, more efficacious strategies are still needed to overcome the problems caused by the photoinstability of some UV filters. The hydroethanolic extract of Vitis vinifera L. grapes was obtained by percolation and then lyophilized. Six formulations were developed: Type I—cosmetic base and UV filters; Type II—cosmetic base and extract; and Type III—cosmetic base, extract and UV filters. Each formulation was prepared in the pHs 5 and 7. The antioxidant activities of the samples were measured by DPPH• and expressed in Trolox® equivalents (TE), and their photostability and in vitro sun protection factor (SPF) were analyzed by diffuse reflectance spectrophotometry. The anti-radical efficiencies observed in the formulations with grape extract were: (II) 590.12 ± 0.01 μmol TE g−1 at pH 5 and 424.51 ± 0.32 μmol TE g−1 at pH 7; (III) 550.88 ± 0.00 μmol TE g−1 at pH 5 and 429.66 ± 0.10 μmol TE g−1, at pH 7, demonstrating that the UV filters, butylmethoxydibenzoyl methane, ethylhexyl methoxycinnamate and ethylhexyl dimethyl 4-aminobenzoic acid had no influence on this effect. The photoprotective efficacy and the photostability of formulation III containing the extract and UV filters at pH 5 suggested that a synergism between the active molecules provided an 81% increase in SPF. Additionally, this was the only sample that maintained a broad spectrum of protection after irradiation. These results confirmed that the grape pomace extract has multifunctional potential for cosmetic use, mainly in sunscreens, granting them superior performance.
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Evaluation of the impact of pre-treatment and extraction conditions on the polyphenolic profile and antioxidant activity of Belgium apple wood. Eur Food Res Technol 2019. [DOI: 10.1007/s00217-019-03373-2] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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21
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Özbek HN, Yanık DK, Fadıloğlu S, Göğüş F. Optimization of microwave-assisted extraction of bioactive compounds from pistachio ( Pistacia vera L.) hull. SEP SCI TECHNOL 2019. [DOI: 10.1080/01496395.2019.1577444] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 01/23/2023]
Affiliation(s)
- Hatice Neval Özbek
- Department of Food Engineering, Faculty of Engineering, University of Gaziantep, Gaziantep, Turkey
| | - Derya Koçak Yanık
- Department of Food Engineering, Faculty of Engineering, University of Gaziantep, Gaziantep, Turkey
| | - Sibel Fadıloğlu
- Department of Food Engineering, Faculty of Engineering, University of Gaziantep, Gaziantep, Turkey
| | - Fahrettin Göğüş
- Department of Food Engineering, Faculty of Engineering, University of Gaziantep, Gaziantep, Turkey
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de Morais DV, Costa MAPDC, Santa Bárbara MF, Silva FDL, Moreira MM, Delerue-Mato C, Guimarães Dias LA, Estevinho MLM, de Carvalho CAL. Antioxidant, photoprotective and inhibitory activity of tyrosinase in extracts of Dalbergia ecastaphyllum. PLoS One 2018; 13:e0207510. [PMID: 30500832 PMCID: PMC6269094 DOI: 10.1371/journal.pone.0207510] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/25/2017] [Accepted: 09/27/2018] [Indexed: 12/19/2022] Open
Abstract
Dalbergia ecastaphyllum is a native Brazil plant with importance for beekeeping, and widely used in folk medicine. For the first time, the extracts of this plant were assessed for the presence of hydrophilic and lipophilic antioxidants, as well as inhibition of tyrosinase, free radicals scavenging and sunscreen protection. The antioxidant activity was evaluated by free radical scavenging (DPPH) and β-carotene bleaching assay. The tyrosinase inhibitory activity was evaluated and calculated the EC50. The photoprotective activity was measured using different concentrations of D. ecastaphyllum extracts. The Sun Protection Factor (SPF) of the samples was higher than 6, and the sample from Ilhéus showed the most pronounced photoprotective effect. Sample from Canavieiras presented the highest antioxidant activity by free radical scavenging DPPH and β-carotene bleaching method, with 92.41% and 48.34%, respectively. All samples inhibited the tyrosinase, especially the sample from Prado that was most effective (124.62 μg.mL-1). Significant negative correlation was found between flavonoid contents and inhibition of tyrosinase. The overall results provide relevant information about the Dalbergia ecastaphyllum species, indicating as potential material to cosmetic and pharmaceutical industry.
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Affiliation(s)
- Daniel Vieira de Morais
- Centre for Agricultural, Environmental and Biological Sciences, Federal University of Recôncavo of Bahia/UFRB, University Campus, Cruz das Almas, Bahia, Brazil
- * E-mail:
| | | | - Marivalda Figueredo Santa Bárbara
- Centre for Agricultural, Environmental and Biological Sciences, Federal University of Recôncavo of Bahia/UFRB, University Campus, Cruz das Almas, Bahia, Brazil
| | - Fabiane de Lima Silva
- Centre for Agricultural, Environmental and Biological Sciences, Federal University of Recôncavo of Bahia/UFRB, University Campus, Cruz das Almas, Bahia, Brazil
| | - Manuela M. Moreira
- REQUIMTE/LAQV, Superior Institute of Engineering of Porto, Porto, Portugal
| | | | | | | | - Carlos Alfredo Lopes de Carvalho
- Centre for Agricultural, Environmental and Biological Sciences, Federal University of Recôncavo of Bahia/UFRB, University Campus, Cruz das Almas, Bahia, Brazil
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De-Melo AAM, Estevinho LM, Moreira MM, Delerue-Matos C, Freitas ADSD, Barth OM, Almeida-Muradian LBD. A multivariate approach based on physicochemical parameters and biological potential for the botanical and geographical discrimination of Brazilian bee pollen. FOOD BIOSCI 2018. [DOI: 10.1016/j.fbio.2018.08.001] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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25
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De-Melo AAM, Estevinho LM, Moreira MM, Delerue-Matos C, Freitas ADSD, Barth OM, Almeida-Muradian LBD. Phenolic profile by HPLC-MS, biological potential, and nutritional value of a promising food: Monofloral bee pollen. J Food Biochem 2018. [DOI: 10.1111/jfbc.12536] [Citation(s) in RCA: 25] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
| | - Leticia M. Estevinho
- Agricultural College of Bragança; Polytechnic Institute of Bragança, Campus Santa Apolónia E; Bragança 5301-855 Portugal
- Centre of Molecular and Environmental Biology; University of Minho, Campus de Gualtar; Braga 4710-057 Portugal
| | - Manuela M. Moreira
- REQUIMTE/LAQV, Superior Institute of Engineering; Polytechnic Institute of Porto; Porto 4200-072 Portugal
| | - Cristina Delerue-Matos
- REQUIMTE/LAQV, Superior Institute of Engineering; Polytechnic Institute of Porto; Porto 4200-072 Portugal
| | | | - Ortrud Monika Barth
- Laboratory of Palynology, Department of Geology; Institute of Geosciences, Federal University of Rio de Janeiro; Rio de Janeiro 21949-900 Brazil
- Laboratory of Viral Morphology and Morphogenesis; Oswaldo Cruz Institute, Fiocruz; Rio de Janeiro 21040-360 Brazil
| | - Ligia Bicudo de Almeida-Muradian
- Department of Food and Experimental Nutrition; Pharmaceutical Sciences School, University of São Paulo; São Paulo 05580-000 Brazil
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26
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Phenolic Compounds and Antioxidant Activity in Grape Juices: A Chemical and Sensory View. BEVERAGES 2018. [DOI: 10.3390/beverages4010022] [Citation(s) in RCA: 58] [Impact Index Per Article: 9.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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Tinikul R, Chenprakhon P, Maenpuen S, Chaiyen P. Biotransformation of Plant-Derived Phenolic Acids. Biotechnol J 2018; 13:e1700632. [DOI: 10.1002/biot.201700632] [Citation(s) in RCA: 47] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/07/2017] [Revised: 12/10/2017] [Indexed: 01/18/2023]
Affiliation(s)
- Ruchanok Tinikul
- Department of Biochemistry and Center for Excellence in Protein and Enzyme Technology; Faculty of Science; Mahidol University; Bangkok 10400 Thailand
| | - Pirom Chenprakhon
- Institute for Innovative Learning; Mahidol University; Nakhon Pathom 73170 Thailand
| | - Somchart Maenpuen
- Department of Biochemistry; Faculty of Science; Burapha University; Chonburi 20131 Thailand
| | - Pimchai Chaiyen
- Department of Biomolecular Science and Engineering; School of Biomolecular Science & Engineering; Vidyasirimedhi Institute of Science and Technology (VISTEC); Wangchan Valley Rayong 21210 Thailand
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Prgomet I, Gonçalves B, Domínguez-Perles R, Pascual-Seva N, Barros AIRNA. Valorization Challenges to Almond Residues: Phytochemical Composition and Functional Application. Molecules 2017; 22:E1774. [PMID: 29053616 PMCID: PMC6151789 DOI: 10.3390/molecules22101774] [Citation(s) in RCA: 40] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2017] [Accepted: 10/16/2017] [Indexed: 11/17/2022] Open
Abstract
Almond is characterized by its high nutritional value; although information reported so far mainly concerns edible kernel. Even though the nutritional and commercial relevance of the almond is restricted to almond meat; to date; increasing attention has been paid to other parts of this fruit (skin; shell; and hull); considered by-products that are scarcely characterized and exploited regarding their properties as valuable sources of bioactive compounds (mainly represented by phenolic acids and flavonoids). This lack of proper valorization procedures entails the continuation of the application of traditional procedures to almond residues that nowadays are mainly addressed to livestock feed and energy production. In this sense; data available on the physicochemical and phytochemical composition of almond meat and its related residues suggest promising applications; and allow one to envisage new uses as functional ingredients towards value-added foods and feeds; as well as a source of bioactive phytochemicals to be included in cosmetic formulations. This objective has prompted investigators working in the field to evaluate their functional properties and biological activity. This approach has provided interesting information concerning the capacity of polyphenolic extracts of almond by-products to prevent degenerative diseases linked to oxidative stress and inflammation in human tissues and cells; in the frame of diverse pathophysiological situations. Hence; this review deals with gathering data available in the scientific literature on the phytochemical composition and bioactivity of almond by-products as well as on their bioactivity so as to promote their functional application.
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Affiliation(s)
- Iva Prgomet
- Centre for the Research and Technology of Agro-Environmental and Biological Sciences, CITAB, University of Trás-os-Montes e Alto Douro, UTAD, Quinta de Prados, 5000-801 Vila Real, Portugal.
| | - Berta Gonçalves
- Centre for the Research and Technology of Agro-Environmental and Biological Sciences, CITAB, University of Trás-os-Montes e Alto Douro, UTAD, Quinta de Prados, 5000-801 Vila Real, Portugal.
| | - Raúl Domínguez-Perles
- Centre for the Research and Technology of Agro-Environmental and Biological Sciences, CITAB, University of Trás-os-Montes e Alto Douro, UTAD, Quinta de Prados, 5000-801 Vila Real, Portugal.
| | - Núria Pascual-Seva
- Department of Plant Production, Universitat Politècnica de València, 46022 València, Spain.
| | - Ana I R N A Barros
- Centre for the Research and Technology of Agro-Environmental and Biological Sciences, CITAB, University of Trás-os-Montes e Alto Douro, UTAD, Quinta de Prados, 5000-801 Vila Real, Portugal.
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Bolling BW. Almond Polyphenols: Methods of Analysis, Contribution to Food Quality, and Health Promotion. Compr Rev Food Sci Food Saf 2017; 16:346-368. [DOI: 10.1111/1541-4337.12260] [Citation(s) in RCA: 74] [Impact Index Per Article: 10.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/16/2016] [Revised: 02/07/2017] [Accepted: 02/08/2017] [Indexed: 12/22/2022]
Affiliation(s)
- Bradley W. Bolling
- Dept. of Food Science; Univ. of Wisconsin-Madison; 1605 Linden Dr. Madison WI 53706 U.S.A
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31
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Dos Santos KM, de Oliveira IC, Lopes MA, Cruz APG, Buriti FC, Cabral LM. Addition of grape pomace extract to probiotic fermented goat milk: the effect on phenolic content, probiotic viability and sensory acceptability. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2017; 97:1108-1115. [PMID: 27282819 DOI: 10.1002/jsfa.7836] [Citation(s) in RCA: 46] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/08/2015] [Revised: 05/10/2016] [Accepted: 06/03/2016] [Indexed: 06/06/2023]
Abstract
BACKGROUND Grape pomace is a source of phenolic compounds, which are associated with health benefits in humans. Additionally, fermented dairy foods with probiotics can be good vehicles to deliver these bioactive compounds. The effects of the addition of grape pomace extract (GPE) on the total phenolic (TP) content, physico-chemical characteristics and viability of Lactobacillus acidophilus LA-5 or Lactobacillus rhamnosus HN001 in fermented goat milks prepared with grape juice were investigated. RESULTS The TP concentration increased significantly in fermented milks with the addition of GPE. A protective effect of GPE on the viability of L. acidophilus was observed. However, after 14 days of storage, the populations of L. acidophilus were significantly lower when compared with those of L. rhamnosus, and only the last probiotic maintained its viability above 7 log CFU mL-1 throughout the period investigated. The sensory scores of flavor, color and overall acceptability of the fermented milk containing L. rhamnosus HN001 were significantly increased when GPE was added. CONCLUSION The use of GPE might increase the functionality of probiotic fermented goat milk processed with L. rhamnosus HN001 and grape juice because grape polyphenols are known for their antioxidant properties and positive effect on the modulation of gut microbiota. © 2016 Society of Chemical Industry.
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Affiliation(s)
| | - Isabel C de Oliveira
- Federal Institute of Ceará - IFCE, Campus Sobral, Sobral, CE, Brazil
- EMBRAPA Embrapa Caprinos e Ovinos, Sobral, CE, Brazil
| | | | - Ana Paula Gil Cruz
- Federal University of Rio de Janeiro (UFRJ), Institute of Chemistry, Rio de Janeiro, RJ, Brazil
| | - Flávia Ca Buriti
- EMBRAPA Embrapa Caprinos e Ovinos, Sobral, CE, Brazil
- State University of Paraíba (UEPB), Department of Pharmacy, Campina Grande, PB, Brazil
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32
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Sequential pressure-driven membrane operations to recover and fractionate polyphenols and polysaccharides from second racking wine lees. Sep Purif Technol 2017. [DOI: 10.1016/j.seppur.2016.09.007] [Citation(s) in RCA: 50] [Impact Index Per Article: 7.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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33
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Wu Q, Zhang Y, Tang H, Chen Y, Xie B, Wang C, Sun Z. Separation and Identification of Anthocyanins Extracted from Blueberry Wine Lees and Pigment Binding Properties toward β-Glucosidase. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:216-223. [PMID: 27976572 DOI: 10.1021/acs.jafc.6b04244] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/06/2023]
Abstract
Anthocyanins were isolated from blueberry wine lees using Sephadex LH-20 column chromatography and semipreparative high-performance liquid chromatography (semipreparative HPLC) and then identified by HPLC-DAD-ESI-MS/MS. Our results show that malvidin-3-hexose (Mv-3-hex) and malvidin-3-(6'acetyl)-hexose (Mv-3-ace-hex) are the major components in the anthocyanin extracts of blueberry wine lees (>90%). The binding characteristics of Mv-3-hex and Mv-3-ace-hex with β-glucosidase were investigated by fluorescence spectroscopy, circular dichroism (CD) spectroscopy, and molecular docking. Spectroscopic analysis revealed that β-glucosidase fluorescence quenched by Mv-3-hex and Mv-3-ace-hex follows a static mode. Binding of Mv-3-hex and Mv-3-ace-hex to β-glucosidase mainly depends on electrostatic force. The result from CD spectra shows that adaptive structure rearrangement and increase of β-sheet structure occur only in the presence of Mv-3-ace-hex. A molecular docking study suggests that Mv-3-ace-hex has stronger binding with β-glucosidase than Mv-3-hex.
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Affiliation(s)
- Qian Wu
- Hubei Collaborative Innovation Center for Industrial Fermentation, Research Center of Food Fermentation Engineering and Technology of Hubei, Hubei University of Technology , Wuhan, Hubei 430068, China
| | - Yang Zhang
- Natural Product Laboratory, Department of Food Science and Technology, Huazhong AgriculturalUniversity , Wuhan, Hubei 430070, People's Republic of China
| | - Hu Tang
- Department of Product Processing and Nutriology, Oil Crops Research Institute, Chinese Academy of Agricultural Sciences , Hubei Key Laboratory of Lipid Chemistry and Nutrition, Ministry of Agriculture Key Laboratory of Oil Crops Biology, Wuhan 430062, China
| | - Yashu Chen
- Natural Product Laboratory, Department of Food Science and Technology, Huazhong AgriculturalUniversity , Wuhan, Hubei 430070, People's Republic of China
| | - Bijun Xie
- Natural Product Laboratory, Department of Food Science and Technology, Huazhong AgriculturalUniversity , Wuhan, Hubei 430070, People's Republic of China
| | - Chao Wang
- Hubei Collaborative Innovation Center for Industrial Fermentation, Research Center of Food Fermentation Engineering and Technology of Hubei, Hubei University of Technology , Wuhan, Hubei 430068, China
| | - Zhida Sun
- Natural Product Laboratory, Department of Food Science and Technology, Huazhong AgriculturalUniversity , Wuhan, Hubei 430070, People's Republic of China
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Reiner DA, Dallemole-Giaretta R, dos Santos I, Oldoni TLC, Lopes EA, Chiarani A. Efeito nematicida de um subproduto da indústria vinícola em Meloidogyne javanica(Treub) Chitwood. CIÊNCIA E TÉCNICA VITIVINÍCOLA 2016. [DOI: 10.1051/ctv/20163101024] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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Carvalho AP, Mendes M, Moreira MM, Cruz D, Magalhães JMCS, Barroso MF, Ramalhosa MJ, Duarte A, Guido L, Gomes AM, Matos CD. Microwave-assisted extraction in goji berries: effect on composition and bioactivity, evaluated through conventional and nonconventional methodologies. Int J Food Sci Technol 2016. [DOI: 10.1111/ijfs.13105] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
Affiliation(s)
- Ana P. Carvalho
- Instituto Superior de Engenharia do Porto; Porto Polytechnic Institute; REQUIMTE/LAQV; Rua Dr. António Bernardino de Almeida, 431 4200-072 Porto Portugal
| | - Marta Mendes
- Instituto Superior de Engenharia do Porto; Porto Polytechnic Institute; REQUIMTE/LAQV; Rua Dr. António Bernardino de Almeida, 431 4200-072 Porto Portugal
| | - Manuela M. Moreira
- Instituto Superior de Engenharia do Porto; Porto Polytechnic Institute; REQUIMTE/LAQV; Rua Dr. António Bernardino de Almeida, 431 4200-072 Porto Portugal
- Chemistry and Biochemistry Department; Sciences Faculty; REQUIMTE/LAQV; Porto University; Rua do Campo Alegre, 687 4169-007 Porto Portugal
| | - Diana Cruz
- Instituto Superior de Engenharia do Porto; Porto Polytechnic Institute; REQUIMTE/LAQV; Rua Dr. António Bernardino de Almeida, 431 4200-072 Porto Portugal
| | - Júlia M. C. S. Magalhães
- Chemical Engineering Department; Engineering Faculty; REQUIMTE/LAQV; Porto University; Rua Dr. Roberto Frias 4200-465 Porto Portugal
| | - M. Fátima Barroso
- Instituto Superior de Engenharia do Porto; Porto Polytechnic Institute; REQUIMTE/LAQV; Rua Dr. António Bernardino de Almeida, 431 4200-072 Porto Portugal
| | - M. J. Ramalhosa
- Instituto Superior de Engenharia do Porto; Porto Polytechnic Institute; REQUIMTE/LAQV; Rua Dr. António Bernardino de Almeida, 431 4200-072 Porto Portugal
| | - Abel Duarte
- Instituto Superior de Engenharia do Porto; Porto Polytechnic Institute; REQUIMTE/LAQV; Rua Dr. António Bernardino de Almeida, 431 4200-072 Porto Portugal
| | - Luís Guido
- Chemistry and Biochemistry Department; Sciences Faculty; REQUIMTE/LAQV; Porto University; Rua do Campo Alegre, 687 4169-007 Porto Portugal
| | - Ana M. Gomes
- Center for Biotechnology and Fine Chemistry; Portuguese Catholic University; Rua Arquiteto Lobão Vital, 2511 4202-401 Porto Portugal
| | - Cristina Delerue Matos
- Instituto Superior de Engenharia do Porto; Porto Polytechnic Institute; REQUIMTE/LAQV; Rua Dr. António Bernardino de Almeida, 431 4200-072 Porto Portugal
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36
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Response surface evaluation of microwave-assisted extraction conditions for Lycium barbarum bioactive compounds. INNOV FOOD SCI EMERG 2016. [DOI: 10.1016/j.ifset.2015.12.025] [Citation(s) in RCA: 37] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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37
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Saikia S, Mahanta CL. In vitro physicochemical, phytochemical and functional properties of fiber rich fractions derived from by-products of six fruits. Journal of Food Science and Technology 2015; 53:1496-504. [PMID: 27570274 DOI: 10.1007/s13197-015-2120-9] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 11/11/2015] [Accepted: 11/17/2015] [Indexed: 11/30/2022]
Abstract
A comparative study was done on the health promoting and functional properties of the fibers obtained as by-products from six fruits viz., pomace of carambola (Averrhoa carambola L.) and pineapple (Ananas comosus L. Merr), peels of watermelon (Citrullus lanatus), Burmese grape (Baccurea sapida Muell. Arg) and Khasi mandarin orange (Citrus reticulata Blanco), and blossom of seeded banana (Musa balbisiana, ABB). Highest yield of fiber was obtained from Burmese grape peel (BGPL, 79.94 ± 0.41 g/100 g) and seeded banana blossom (BB 77.18 ± 0.20 g/100 g). The total dietary fiber content (TDF) was highest in fiber fraction derived from pineapple pomace (PNPM, 79.76 ± 0.42 g/100 g) and BGPL (67.27 ± 0.39 g/100 g). All the samples contained insoluble dietary fiber as the major fiber fraction. The fiber samples showed good water holding, oil holding and swelling capacities. The fiber samples exhibited antioxidant activity. All the samples showed good results for glucose adsorption, amylase activity inhibition, glucose diffusion rate and glucose diffusion reduction rate index.
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Affiliation(s)
- Sangeeta Saikia
- Department of Food Engineering and Technology, School of Engineering, Tezpur University, Napaam, Assam 784028 India
| | - Charu Lata Mahanta
- Department of Food Engineering and Technology, School of Engineering, Tezpur University, Napaam, Assam 784028 India
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38
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Winery by-products: Extraction optimization, phenolic composition and cytotoxic evaluation to act as a new source of scavenging of reactive oxygen species. Food Chem 2015; 181:160-9. [DOI: 10.1016/j.foodchem.2015.02.087] [Citation(s) in RCA: 107] [Impact Index Per Article: 11.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2014] [Revised: 02/14/2015] [Accepted: 02/17/2015] [Indexed: 11/16/2022]
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39
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Ivanova-Petropulos V, Hermosín-Gutiérrez I, Boros B, Stefova M, Stafilov T, Vojnoski B, Dörnyei Á, Kilár F. Phenolic compounds and antioxidant activity of Macedonian red wines. J Food Compost Anal 2015. [DOI: 10.1016/j.jfca.2015.01.002] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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40
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Rodríguez-Morgado B, Candiracci M, Santa-María C, Revilla E, Gordillo B, Parrado J, Castaño A. Obtaining from grape pomace an enzymatic extract with anti-inflammatory properties. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2015; 70:42-49. [PMID: 25535003 DOI: 10.1007/s11130-014-0459-0] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/04/2023]
Abstract
Grape pomace, a winemaking industry by-product, is a rich source of bioactive dietary compounds. Using proteases we have developed an enzymatic process for obtaining a water-soluble extract (GP-EE) that contains biomolecules such as peptides, carbohydrates, lipids and polyphenols in soluble form. Of especial interest is its high polyphenol content (12%), of which 77% are flavonoids and 33% are phenolic acids. The present study evaluates in vitro the potential anti-inflammatory effect of GP-EE by monitoring the expression of inflammatory molecules on N13 microglia cells stimulated with lipopolysaccharide (LPS). GP-EE decreases the mRNA levels of the inflammatory molecules studied. The molecules under study were as follows: inducible nitric oxide synthase (iNOS), tumor necrosis factor- α (TNF-α), interleukin-1β (IL-1β), the ionized calcium binding adaptor molecule-1(Iba-1) and the Toll like receptor-4 (TLR-4), as well as the iNOS protein level in LPS-stimulated microglia. Our findings suggest that, as a result of its ability to regulate excessive microglial activation, GP-EE possesses anti-inflammatory properties. Therefore, acting as a chemopreventive agent, it may be of therapeutic interest in neurodegenerative diseases involving neuroinflammation. We can, therefore, propose GP-EE as a useful natural extract and one that would be beneficial to apply in the field of functional foods.
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Affiliation(s)
- B Rodríguez-Morgado
- Departamento de Bioquímica y Biología Molecular, Universidad de Sevillla, C/Profesor García González, 2, 41012, Sevilla, Spain
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41
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Pateiro M, Lorenzo JM, Vázquez JA, Franco D. Oxidation Stability of Pig Liver Pâté with Increasing Levels of Natural Antioxidants (Grape and Tea). Antioxidants (Basel) 2015; 4:102-23. [PMID: 26785340 PMCID: PMC4665572 DOI: 10.3390/antiox4010102] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2014] [Revised: 01/07/2015] [Accepted: 01/19/2015] [Indexed: 02/04/2023] Open
Abstract
The present study investigated the effect of the addition of increasing levels of the natural antioxidants tea (TEA) and grape seed extracts (GRA) on the physiochemical and oxidative stability of refrigerated stored pig pâtés. In addition, a synthetic antioxidant and a control batch were used, thus a total of eight batches of liver pâté were prepared: CON, BHT, TEA (TEA50, TEA200 and TEA1000) and GRA (GRA50, GRA200 and GRA1000). Pâté samples were analyzed following 0, 4, 8 and 24 weeks of storage. Color parameters were affected by storage period and level of antioxidant extract. Samples with TEA200 and GRA1000 levels of extracts showed lower total color difference between 0 and 24 weeks. At the end of storage period, the lower TBARs values were obtained in samples with the highest concentration on natural extract. Overall, the evolution of volatile compounds showed an increase in those ones that arise from the lipid oxidation and samples with TEA1000 extract showed the lowest values.
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Affiliation(s)
- Mirian Pateiro
- Centro Tecnológico de la Carne de Galicia, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain.
| | - José M Lorenzo
- Centro Tecnológico de la Carne de Galicia, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain.
| | - José A Vázquez
- Grupo de Reciclado y Valorización de Residuos (REVAL), Instituto de Investigaciones Marinas (IIM-CSIC), Eduardo Cabello, 6, 36208 Vigo, Spain.
| | - Daniel Franco
- Centro Tecnológico de la Carne de Galicia, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain.
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42
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Pateiro M, Bermúdez R, Lorenzo JM, Franco D. Effect of Addition of Natural Antioxidants on the Shelf-Life of "Chorizo", a Spanish Dry-Cured Sausage. Antioxidants (Basel) 2015; 4:42-67. [PMID: 26785337 PMCID: PMC4665570 DOI: 10.3390/antiox4010042] [Citation(s) in RCA: 41] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2014] [Accepted: 01/06/2015] [Indexed: 11/16/2022] Open
Abstract
The dose effect of the addition of natural antioxidants (tea, chestnut, grape seed and beer extracts) on physicochemical, microbiological changes and on oxidative stability of dry-cured “chorizo”, as well as their effect during the storage under vacuum conditions was evaluated. Color parameters were significantly (p < 0.05) affected by the addition of antioxidants so that samples that contained antioxidants were more effective in maintaining color. The improving effects were dose-dependent with highest values with the dose of 50 mg/kg during ripening and depend on the extract during vacuum packaging. Addition of antioxidants decreased (p < 0.05) the oxidation, showing thiobarbituric acid reactive substances (TBARS) values below 0.4 mg MDA/kg. Natural antioxidants matched or even improved the results obtained for butylated hydroxytoluene (BHT). Regarding texture profile analysis (TPA) analysis, hardness values significantly (p < 0.001) decreased with the addition of antioxidants, obtaining the lower results with the dose of 200 mg/kg both during ripening and vacuum packaging. Antioxidants reduced the counts of total viable counts (TVC), lactic acid bacteria (LAB), mold and yeast. Free fatty acid content during ripening and under vacuum conditions showed a gradual and significant (p < 0.05) release as a result of lipolysis. At the end of ripening, the addition of GRA1000 protected chorizos from oxidative degradation.
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Affiliation(s)
- Mirian Pateiro
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia No. 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain.
| | - Roberto Bermúdez
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia No. 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain.
| | - José Manuel Lorenzo
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia No. 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain.
| | - Daniel Franco
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia No. 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain.
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Barcia MT, Pertuzatti PB, Rodrigues D, Gómez-Alonso S, Hermosín-Gutiérrez I, Godoy HT. Occurrence of low molecular weight phenolics in Vitis vinifera red grape cultivars and their winemaking by-products from São Paulo (Brazil). Food Res Int 2014. [DOI: 10.1016/j.foodres.2014.03.051] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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44
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Influence of natural extracts on the shelf life of modified atmosphere-packaged pork patties. Meat Sci 2014; 96:526-34. [DOI: 10.1016/j.meatsci.2013.08.007] [Citation(s) in RCA: 162] [Impact Index Per Article: 16.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2013] [Revised: 07/31/2013] [Accepted: 08/07/2013] [Indexed: 02/02/2023]
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45
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Giacobbo A, Bernardes AM, de Pinho MN. Nanofiltration for the Recovery of Low Molecular Weight Polysaccharides and Polyphenols from Winery Effluents. SEP SCI TECHNOL 2013. [DOI: 10.1080/01496395.2013.809762] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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46
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Moreira MM, Morais S, Carvalho DO, Barros AA, Delerue-Matos C, Guido LF. Brewer's spent grain from different types of malt: Evaluation of the antioxidant activity and identification of the major phenolic compounds. Food Res Int 2013. [DOI: 10.1016/j.foodres.2013.07.023] [Citation(s) in RCA: 50] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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47
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Pateiro M, Lorenzo JM, Amado IR, Franco D. Effect of addition of green tea, chestnut and grape extract on the shelf-life of pig liver pâté. Food Chem 2013; 147:386-94. [PMID: 24206734 DOI: 10.1016/j.foodchem.2013.09.153] [Citation(s) in RCA: 64] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/10/2013] [Revised: 09/25/2013] [Accepted: 09/30/2013] [Indexed: 10/26/2022]
Abstract
The effect of the addition of natural antioxidants (tea, chestnut and grape seed extracts) on physico-chemical and oxidative stability of refrigerated stored pig pâtés was studied. This effect was compared with that showed by the synthetic antioxidant BHT. Pâté samples were analysed at 0, 4, 8 and 24 weeks of refrigerated storage (4°C). Colour parameters were affected by storage period and antioxidant extract. Samples with CHE and GRA extracts showed lower total colour difference between 0 and 24 weeks. The amount of TBARS gradually increased during refrigerated storage with the exception of pâtés that have CHE extract in composition. At the sampling end point, the lower TBARS values were obtained in samples with TEA and GRA extracts. Finally, the evolution of volatile compounds during storage showed an increase in the lipid-derived volatile values after refrigerated storage, since samples with TEA and GRA extract showed the lowest values.
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Affiliation(s)
- M Pateiro
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia N°. 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain
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Martínez A, Estévez JC, Silva-Pando FJ. Antioxidant activity, total phenolic content and skin care properties of 35 selected plants from Galicia (NW Spain). FRONTIERS IN LIFE SCIENCE 2012. [DOI: 10.1080/21553769.2013.776994] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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Zhao HY, Fan MX, Wu X, Wang HJ, Yang J, Si N, Bian BL. Chemical Profiling of the Chinese Herb Formula Xiao-Cheng-Qi Decoction Using Liquid Chromatography Coupled with Electrospray Ionization Mass Spectrometry. J Chromatogr Sci 2012; 51:273-85. [DOI: 10.1093/chromsci/bms138] [Citation(s) in RCA: 41] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
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Tseng A, Zhao Y. Effect of Different Drying Methods and Storage Time on the Retention of Bioactive Compounds and Antibacterial Activity of Wine Grape Pomace (Pinot Noir and Merlot). J Food Sci 2012; 77:H192-201. [DOI: 10.1111/j.1750-3841.2012.02840.x] [Citation(s) in RCA: 72] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
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