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Duarte-Casar R, González-Jaramillo N, Bailon-Moscoso N, Rojas-Le-Fort M, Romero-Benavides JC. Five Underutilized Ecuadorian Fruits and Their Bioactive Potential as Functional Foods and in Metabolic Syndrome: A Review. Molecules 2024; 29:2904. [PMID: 38930969 PMCID: PMC11207112 DOI: 10.3390/molecules29122904] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/16/2024] [Revised: 06/08/2024] [Accepted: 06/10/2024] [Indexed: 06/28/2024] Open
Abstract
The Ecuadorian Amazon harbors numerous wild and cultivated species used as food, many of which are underutilized. This review explores the bioactive potential of five such fruits-Borojó (Alibertia patinoi); Chonta (Bactris gasipaes); Arazá (Eugenia stipitata); Amazon grape (Pourouma cecropiifolia), a wild edible plant; and Cocona (Solanum sessiliflorum)-and their applications against metabolic syndrome. This study highlights their health-promoting ingredients and validates traditional medicinal properties, emphasizing their significance in improving health and mitigating the effects of the Western diet. These fruits, integral to Ecuadorian cuisine, are consumed fresh and processed. Chonta is widely cultivated but less prominent than in pre-Hispanic times, Borojó is known for its aphrodisiac properties, Cocona is traditional in northern provinces, Arazá is economically significant in food products, and Amazon grape is the least utilized and researched. The fruits are rich in phenolics (A. patinoi, E. stipitata) and carotenoids (B. gasipaes, E. stipitata), which are beneficial in controlling metabolic syndrome. This study advocates for more research and product development, especially for lesser-known species with high phenolic and anthocyanin content. This research underscores the economic, cultural, and nutritional value of these fruits, promoting their integration into modern diets and contributing to sustainable agriculture, cultural preservation, and public health through functional foods and nutraceuticals.
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Affiliation(s)
- Rodrigo Duarte-Casar
- Tecnología Superior en Gestión Culinaria, Pontificia Universidad Católica del Ecuador Sede Manabí, Portoviejo 130103, Ecuador; (R.D.-C.); (M.R.-L.-F.)
| | - Nancy González-Jaramillo
- Maestría en Alimentos, Facultad de Ciencias Exactas y Naturales, Universidad Técnica Particular de Loja, Loja 110108, Ecuador;
| | - Natalia Bailon-Moscoso
- Facultad de Ciencias de la Salud, Universidad Técnica Particular de Loja, Loja 110108, Ecuador;
| | - Marlene Rojas-Le-Fort
- Tecnología Superior en Gestión Culinaria, Pontificia Universidad Católica del Ecuador Sede Manabí, Portoviejo 130103, Ecuador; (R.D.-C.); (M.R.-L.-F.)
| | - Juan Carlos Romero-Benavides
- Departamento de Química, Facultad de Ciencias Exactas y Naturales, Universidad Técnica Particular de Loja, Loja 110108, Ecuador
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2
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Martins CC, Kahmann A, Anzanello MJ, Rodrigues RC, Rodrigues E, Mercali GD. Acid hydrolysis conditions do affect the non-extractable phenolic compounds composition from grape peel and seed. Food Res Int 2023; 174:113636. [PMID: 37986539 DOI: 10.1016/j.foodres.2023.113636] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/10/2023] [Revised: 10/22/2023] [Accepted: 10/24/2023] [Indexed: 11/22/2023]
Abstract
This study aimed to evaluate the effect of hydrolysis conditions on non-extractable phenolic compounds (NEPC) composition of grape peel and seed powder. The effect of temperature (50-90 °C), hydrochloric acid concentration (0.1-15.0 %), and time (5-20 min) were evaluated to understand their impact on NEPC release/extraction and degradation. The use of 1.0 and 8.0 % of HCl concentrations (v/v) and temperatures of 65 and 80 °C produced extracts with higher concentrations and a larger set of compounds. These conditions promoted a balance between release/extraction and degradation processes, thereby maximizing the NEPC content in the extracts. Furthermore, the results suggest that hydrolysis conditions can be set to modulate the release of specific classes. Non-extractable proanthocyanidins showed higher concentrations when intermediate values of temperature and acid concentration were applied. Hydrolysable tannins and hydroxybenzoic acids, on the other hand, were better extracted using higher acid concentrations and higher temperatures. The results suggest that the concentration and composition of NEPC are influenced by the hydrolysis conditions and the type of matrix. Hence, it is crucial to account for this compositional variation when conducting research on the biological effects of NEPC and when using this fraction as supplements or food ingredients.
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Affiliation(s)
- Caroline Carboni Martins
- Institute of Food Science and Technology, Federal University of Rio Grande do Sul (UFRGS), 91501-970 Porto Alegre, RS, Brazil
| | - Alessandro Kahmann
- Interdisciplinary Department, Federal University of Rio Grande do Sul (UFRGS), Tramandaí, RS, Brazil
| | - Michel José Anzanello
- Department of Industrial Engineering, Federal University of Rio Grande do Sul (UFRGS), Porto Alegre, RS, Brazil
| | - Rafael C Rodrigues
- Institute of Food Science and Technology, Federal University of Rio Grande do Sul (UFRGS), 91501-970 Porto Alegre, RS, Brazil
| | - Eliseu Rodrigues
- Institute of Food Science and Technology, Federal University of Rio Grande do Sul (UFRGS), 91501-970 Porto Alegre, RS, Brazil
| | - Giovana Domeneghini Mercali
- Institute of Food Science and Technology, Federal University of Rio Grande do Sul (UFRGS), 91501-970 Porto Alegre, RS, Brazil.
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3
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Spinelli LV, Anzanello MJ, Areze da Silva Santos R, Carboni Martins C, Freo Saggin J, Aparecida Silva Da Silva M, Rodrigues E. Uncovering the phenolic diversity of Guabiju fruit: LC-MS/MS-based targeted metabolomics approach. Food Res Int 2023; 173:113236. [PMID: 37803550 DOI: 10.1016/j.foodres.2023.113236] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/02/2023] [Revised: 07/03/2023] [Accepted: 07/04/2023] [Indexed: 10/08/2023]
Abstract
The comprehensive composition of phenolic compounds (PC) from seven genotypes of guabiju were analyzed by high-performance liquid chromatography coupled to a diode array detector and mass spectrometry (HPLC-ESI-qTOF-MS/MS), and a targeted metabolomic approach was utilized to explore the PC-related similarities among the genotypes. Sixty-seven phenolic compounds were annotated and twenty-four were quantified in all genotypes of guabiju. The phenolic acids and anthocyanins were the major PC, representing more than 63% (w/w) of the total PC. Di-O-galloylquinic and tri-O-galloylquinic acids and ellagitannins were reported for the first time in guabiju. The results of hierarchical clustering and principal components analysis (PCA) suggested seven groups as suitable clusters to be formed according to phenolic composition. Eleven PC were selected as relevant for sample clustering, and six of them were highlighted as the most informative (in decreasing order of importance): epicatechin, catechin, (epi)gallocatechin gallate II, di-O-galloylquinic acid I, tri-O-galloylquinic acid and delphinidin 3-O-glucoside. To the best of our knowledge, this study contributes to the literature with the most complete phenolic profile of guabiju genotypes up to date. Moreover, guabiju susceptibility to fungal infestation related to PC composition was briefly discussed based on a parallel study using the same genotypes.
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Affiliation(s)
- Liziane V Spinelli
- Food Science and Technology Institute, Federal University of Rio Grande do Sul (UFRGS), Porto Alegre, Brazil
| | - Michel J Anzanello
- Department of Industrial Engineering, Federal University of Rio Grande do Sul (UFRGS), Porto Alegre, RS, Brazil
| | - Rodrigo Areze da Silva Santos
- Department of Horticulture and Forestry, Agronomy, Federal University of Rio Grande do Sul (UFRGS), Porto Alegre, Brazil
| | - Caroline Carboni Martins
- Food Science and Technology Institute, Federal University of Rio Grande do Sul (UFRGS), Porto Alegre, Brazil
| | - Justine Freo Saggin
- Food Science and Technology Institute, Federal University of Rio Grande do Sul (UFRGS), Porto Alegre, Brazil
| | | | - Eliseu Rodrigues
- Food Science and Technology Institute, Federal University of Rio Grande do Sul (UFRGS), Porto Alegre, Brazil.
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4
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da Silva PM, Esparza-Flores EE, Virgili AH, de Menezes EW, Fernandez-Lafuente R, Dal Magro L, Rodrigues RC. Effect of Support Matrix and Crosslinking Agents on Nutritional Properties of Orange Juice during Enzyme Clarification: A Comparative Study. Foods 2023; 12:3919. [PMID: 37959038 PMCID: PMC10647825 DOI: 10.3390/foods12213919] [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: 10/02/2023] [Revised: 10/17/2023] [Accepted: 10/23/2023] [Indexed: 11/15/2023] Open
Abstract
This study investigated the impact of a support matrix and active group on the support to the nutritional properties of orange juice after juice clarification. Pectinase was immobilized on chitosan and aminated silica supports, activated with genipin or glutaraldehyde, and applied for juice clarification. The effects on various juice properties, including reducing sugars, total soluble solids, vitamin C, and phenolic compounds, juice color, and pH, were evaluated. The results revealed that the immobilization on chitosan activated using genipin resulted in the highest biocatalyst activity (1211.21 U·g-1). The juice treatments using the biocatalysts led to turbidity reduction in the juice (up to 90%), with the highest reductions observed in treatments involving immobilized enzyme on chitosan. Importantly, the enzymatic treatments preserved the natural sugar content, total soluble solids, and pH of the juice. Color differences between treated and raw juice samples were especially relevant for those treated using enzymes, with significant differences in L* and b*, showing loss of yellow vivid color. Analysis of phenolic compounds and vitamin C showed no significant alterations after the enzymatic treatment of the raw juice. According to our results, the clarification of orange juice using immobilized enzymes can be a compromise in turbidity reduction and color reduction to maintain juice quality.
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Affiliation(s)
- Pâmela M. da Silva
- Biocatalysis and Enzyme Technology Laboratory, Food Science and Technology Institute, Federal University of Rio Grande do Sul, 9500 Bento Gonçalves Avenue, P.O. Box 15090, Porto Alegre 91501-970, RS, Brazil; (P.M.d.S.); (E.E.E.-F.)
| | - Eli Emanuel Esparza-Flores
- Biocatalysis and Enzyme Technology Laboratory, Food Science and Technology Institute, Federal University of Rio Grande do Sul, 9500 Bento Gonçalves Avenue, P.O. Box 15090, Porto Alegre 91501-970, RS, Brazil; (P.M.d.S.); (E.E.E.-F.)
| | - Anike H. Virgili
- LSS—Laboratory of Solids and Surfaces, Instituto de Química, Federal University of Rio Grande do Sul, Porto Alegre 91501-970, RS, Brazil; (A.H.V.); (E.W.d.M.)
| | - Eliana W. de Menezes
- LSS—Laboratory of Solids and Surfaces, Instituto de Química, Federal University of Rio Grande do Sul, Porto Alegre 91501-970, RS, Brazil; (A.H.V.); (E.W.d.M.)
| | | | - Lucas Dal Magro
- Instituto Federal de Educação Ciência e Tecnologia Sul-Rio-Grandense—IFSul, Pelotas 96015-360, RS, Brazil;
| | - Rafael C. Rodrigues
- Biocatalysis and Enzyme Technology Laboratory, Food Science and Technology Institute, Federal University of Rio Grande do Sul, 9500 Bento Gonçalves Avenue, P.O. Box 15090, Porto Alegre 91501-970, RS, Brazil; (P.M.d.S.); (E.E.E.-F.)
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5
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Cañas S, Rebollo-Hernanz M, Martín-Trueba M, Braojos C, Gil-Ramírez A, Benítez V, Martín-Cabrejas MA, Aguilera Y. Exploring the potential of phenolic compounds from the coffee pulp in preventing cellular oxidative stress after in vitro digestion. Food Res Int 2023; 172:113116. [PMID: 37689881 DOI: 10.1016/j.foodres.2023.113116] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2023] [Revised: 06/05/2023] [Accepted: 06/09/2023] [Indexed: 09/11/2023]
Abstract
The coffee pulp, a by-product of the coffee industry, contains a high concentration of phenolic compounds and caffeine. Simulated gastrointestinal digestion may influence these active compounds' bioaccessibility, bioavailability, and bioactivity. Understanding the impact of the digestive metabolism on the coffee pulp's phenolic composition and its effect on cellular oxidative stress biomarkers is essential. In this study, we evaluated the influence of in vitro gastrointestinal digestion of the coffee pulp flour (CPF) and extract (CPE) on their phenolic profile, radical scavenging capacity, cellular antioxidant activity, and cytoprotective properties in intestinal epithelial (IEC-6) and hepatic (HepG2) cells. The CPF and the CPE contained a high amount of caffeine and phenolic compounds, predominantly phenolic acids (3',4'-dihydroxycinnamoylquinic and 3,4-dihydroxybenzoic acids) and flavonoids (3,3',4',5,7-pentahydroxyflavone derivatives). Simulated digestion resulted in increased antioxidant capacity, and both the CPF and the CPE demonstrated free radical scavenging abilities even after in vitro digestion. The CPF and the CPE did not induce cytotoxicity in intestinal and hepatic cells, and both matrices exhibited the ability to scavenge intracellular reactive oxygen species. The coffee pulp treatments prevented the decrease of glutathione, thiol groups, and superoxide dismutase and catalase enzymatic activities evoked by tert-butyl hydroperoxide elicitation in IEC-6 and HepG2 cells. Our findings suggest that the coffee pulp could be used as a potent food ingredient for preventing cellular oxidative stress due to its high content of antioxidant compounds.
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Affiliation(s)
- Silvia Cañas
- Department of Agricultural Chemistry and Food Science, Faculty of Science, C/Francisco Tomás y Valiente, 7. Universidad Autónoma de Madrid, 28049 Madrid, Spain; Institute of Food Science Research (CIAL, UAM-CSIC), C/Nicolás Cabrera, 9. Universidad Autónoma de Madrid, 28049 Madrid, Spain
| | - Miguel Rebollo-Hernanz
- Department of Agricultural Chemistry and Food Science, Faculty of Science, C/Francisco Tomás y Valiente, 7. Universidad Autónoma de Madrid, 28049 Madrid, Spain; Institute of Food Science Research (CIAL, UAM-CSIC), C/Nicolás Cabrera, 9. Universidad Autónoma de Madrid, 28049 Madrid, Spain
| | - María Martín-Trueba
- Department of Agricultural Chemistry and Food Science, Faculty of Science, C/Francisco Tomás y Valiente, 7. Universidad Autónoma de Madrid, 28049 Madrid, Spain; Institute of Food Science Research (CIAL, UAM-CSIC), C/Nicolás Cabrera, 9. Universidad Autónoma de Madrid, 28049 Madrid, Spain
| | - Cheyenne Braojos
- Department of Agricultural Chemistry and Food Science, Faculty of Science, C/Francisco Tomás y Valiente, 7. Universidad Autónoma de Madrid, 28049 Madrid, Spain; Institute of Food Science Research (CIAL, UAM-CSIC), C/Nicolás Cabrera, 9. Universidad Autónoma de Madrid, 28049 Madrid, Spain
| | - Alicia Gil-Ramírez
- Department of Agricultural Chemistry and Food Science, Faculty of Science, C/Francisco Tomás y Valiente, 7. Universidad Autónoma de Madrid, 28049 Madrid, Spain; Institute of Food Science Research (CIAL, UAM-CSIC), C/Nicolás Cabrera, 9. Universidad Autónoma de Madrid, 28049 Madrid, Spain
| | - Vanesa Benítez
- Department of Agricultural Chemistry and Food Science, Faculty of Science, C/Francisco Tomás y Valiente, 7. Universidad Autónoma de Madrid, 28049 Madrid, Spain; Institute of Food Science Research (CIAL, UAM-CSIC), C/Nicolás Cabrera, 9. Universidad Autónoma de Madrid, 28049 Madrid, Spain
| | - María A Martín-Cabrejas
- Department of Agricultural Chemistry and Food Science, Faculty of Science, C/Francisco Tomás y Valiente, 7. Universidad Autónoma de Madrid, 28049 Madrid, Spain; Institute of Food Science Research (CIAL, UAM-CSIC), C/Nicolás Cabrera, 9. Universidad Autónoma de Madrid, 28049 Madrid, Spain
| | - Yolanda Aguilera
- Department of Agricultural Chemistry and Food Science, Faculty of Science, C/Francisco Tomás y Valiente, 7. Universidad Autónoma de Madrid, 28049 Madrid, Spain; Institute of Food Science Research (CIAL, UAM-CSIC), C/Nicolás Cabrera, 9. Universidad Autónoma de Madrid, 28049 Madrid, Spain.
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6
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Oliveira Lago L, Swit P, Moura da Silva M, Telles Biasoto Marques A, Welke J, Montero L, Herrero M. Evolution of anthocyanin content during grape ripening and characterization of the phenolic profile of the resulting wine by comprehensive two-dimensional liquid chromatography. J Chromatogr A 2023; 1704:464131. [PMID: 37315446 DOI: 10.1016/j.chroma.2023.464131] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/17/2023] [Revised: 05/17/2023] [Accepted: 06/03/2023] [Indexed: 06/16/2023]
Abstract
The typical phenolic profile in grapes is characterized by its complexity both in terms of number of diverse chemical structures and their variation during ripening. Besides, the specific phenolic composition of grapes directly influences the presence of those components in the resulting wine. In this contribution, a new method based on the application of comprehensive two-dimensional liquid chromatography coupled to a diode array detector and tandem mass spectrometry has been developed to obtain the typical phenolic profile of Malbec grapes cultivated in Brazil. Moreover, the method has been demonstrated to be useful to study how the phenolic composition in grapes evolved during a 10-week ripening period. Main detected compounds in grapes and in the wine derived from them were anthocyanins, although a good number of polymeric flavan-3-ols were also tentatively identified, among other compounds. Results show how the amount of anthocyanins present in grapes was increased during ripening up to 5-6 weeks and then decreased towards week 9. The two-dimensional approach applied was demonstrated to be useful for the characterization of the complex phenolic profile of these samples, involving more than 40 different structures and has the potential to be further applied to the study of this important fraction is different grapes and wines systematically.
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Affiliation(s)
- Laura Oliveira Lago
- Institute of Food Science and Technology (ICTA), Federal University of Rio Grande do Sul (UFRGS), Zip Code 91501970, Porto Alegre, Brazil
| | - Pawel Swit
- Institute of Chemistry, Faculty of Science and Technology, University of Silesia in Katowice, Szkolna 9, 40-006 Katowice, Poland
| | - Mairon Moura da Silva
- Department of Agronomy, Academic Unit of Garanhuns, Federal Rural University of Pernambuco (UAG-UFRPE), Garanhuns, PE, Brazil
| | | | - Juliane Welke
- Institute of Food Science and Technology (ICTA), Federal University of Rio Grande do Sul (UFRGS), Zip Code 91501970, Porto Alegre, Brazil
| | - Lidia Montero
- Laboratory of Foodomics, Institute of Food Science Research - CIAL (CSIC-UAM), Nicolás Cabrera 9, 28049 Madrid, Spain
| | - Miguel Herrero
- Laboratory of Foodomics, Institute of Food Science Research - CIAL (CSIC-UAM), Nicolás Cabrera 9, 28049 Madrid, Spain.
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7
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Leitão DDSTC, Barbosa-Carvalho APP, de Siqueira FC, Sousa RPE, Lopes AS, Chisté RC. Extracts of Eryngium foetidum Leaves from the Amazonia Were Efficient Scavengers of ROS and RNS. Antioxidants (Basel) 2023; 12:antiox12051112. [PMID: 37237978 DOI: 10.3390/antiox12051112] [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: 03/31/2023] [Revised: 04/30/2023] [Accepted: 05/16/2023] [Indexed: 05/28/2023] Open
Abstract
Eryngium foetidum L. is an edible plant widespread in Amazonian cuisine and its leaves have high levels of promising phenolic compounds for the production of extracts to be used as natural antioxidant additives. In this study, the in vitro scavenging capacity of three freeze-dried extracts of E. foetidum leaves, obtained by ultrasound-assisted extraction using green solvents [water (H2O), ethanol (EtOH), and ethanol/water (EtOH/H2O)], was investigated against the most common reactive oxygen species (ROS) and reactive nitrogen species (RNS) generated in both physiological and food systems. Six phenolic compounds were identified, chlorogenic acid (2198, 1816 and 506 μg/g) being the major compound for EtOH/H2O, H2O, and EtOH extracts, respectively. All E. foetidum extracts were efficient in scavenging all the ROS and RNS (IC50 = 45-1000 µg/mL), especially ROS. The EtOH/H2O extract showed the highest contents of phenolic compounds (5781 μg/g) and showed the highest efficiency in scavenging all the reactive species, with high efficiency for O2•- (IC50 = 45 μg/mL), except for ROO•, for which EtOH extract was the most efficient. Therefore, E. foetidum leaf extracts, especially EtOH/H2O, showed high antioxidant potential to be used as natural antioxidants in food formulations and are promising for nutraceuticals products.
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Affiliation(s)
| | - Anna Paula Pereira Barbosa-Carvalho
- Graduate Program of Food Science and Technology (PPGCTA), Institute of Technology (ITEC), Federal University of Pará (UFPA), Belém 66075-110, Brazil
| | - Francilia Campos de Siqueira
- Graduate Program of Food Science and Technology (PPGCTA), Institute of Technology (ITEC), Federal University of Pará (UFPA), Belém 66075-110, Brazil
| | - Railson Pontes E Sousa
- Faculty of Biotechnology, Institute of Biological Sciences (ICB), Federal University of Pará (UFPA), Belém 66075-110, Brazil
| | - Alessandra Santos Lopes
- Graduate Program of Food Science and Technology (PPGCTA), Institute of Technology (ITEC), Federal University of Pará (UFPA), Belém 66075-110, Brazil
- Faculty of Food Engineering (FEA), Institute of Technology (ITEC), Federal University of Pará (UFPA), Belém 66075-110, Brazil
| | - Renan Campos Chisté
- Graduate Program of Food Science and Technology (PPGCTA), Institute of Technology (ITEC), Federal University of Pará (UFPA), Belém 66075-110, Brazil
- Faculty of Food Engineering (FEA), Institute of Technology (ITEC), Federal University of Pará (UFPA), Belém 66075-110, Brazil
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8
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Cañas S, Rebollo-Hernanz M, Bermúdez-Gómez P, Rodríguez-Rodríguez P, Braojos C, Gil-Ramírez A, Benítez V, Aguilera Y, Martín-Cabrejas MA. Radical Scavenging and Cellular Antioxidant Activity of the Cocoa Shell Phenolic Compounds after Simulated Digestion. Antioxidants (Basel) 2023; 12:antiox12051007. [PMID: 37237874 DOI: 10.3390/antiox12051007] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2023] [Revised: 04/19/2023] [Accepted: 04/24/2023] [Indexed: 05/28/2023] Open
Abstract
The cocoa industry generates a considerable quantity of cocoa shell, a by-product with high levels of methylxanthines and phenolic compounds. Nevertheless, the digestion process can extensively modify these compounds' bioaccessibility, bioavailability, and bioactivity as a consequence of their transformation. Hence, this work's objective was to assess the influence of simulated gastrointestinal digestion on the concentration of phenolic compounds found in the cocoa shell flour (CSF) and the cocoa shell extract (CSE), as well as to investigate their radical scavenging capacity and antioxidant activity in both intestinal epithelial (IEC-6) and hepatic (HepG2) cells. The CSF and the CSE exhibited a high amount of methylxanthines (theobromine and caffeine) and phenolic compounds, mainly gallic acid and (+)-catechin, which persisted through the course of the simulated digestion. Gastrointestinal digestion increased the antioxidant capacity of the CSF and the CSE, which also displayed free radical scavenging capacity during the simulated digestion. Neither the CSF nor the CSE exhibited cytotoxicity in intestinal epithelial (IEC-6) or hepatic (HepG2) cells. Moreover, they effectively counteracted oxidative stress triggered by tert-butyl hydroperoxide (t-BHP) while preventing the decline of glutathione, thiol groups, superoxide dismutase, and catalase activities in both cell lines. Our study suggests that the cocoa shell may serve as a functional food ingredient for promoting health, owing to its rich concentration of antioxidant compounds that could support combating the cellular oxidative stress associated with chronic disease development.
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Affiliation(s)
- Silvia Cañas
- Department of Agricultural Chemistry and Food Science, Faculty of Science, C/Francisco Tomás y Valiente, 7, Universidad Autónoma de Madrid, 28049 Madrid, Spain
- Institute of Food Science Research (CIAL, UAM-CSIC), C/Nicolás Cabrera, 9, Universidad Autónoma de Madrid, 28049 Madrid, Spain
| | - Miguel Rebollo-Hernanz
- Department of Agricultural Chemistry and Food Science, Faculty of Science, C/Francisco Tomás y Valiente, 7, Universidad Autónoma de Madrid, 28049 Madrid, Spain
- Institute of Food Science Research (CIAL, UAM-CSIC), C/Nicolás Cabrera, 9, Universidad Autónoma de Madrid, 28049 Madrid, Spain
| | - Patricia Bermúdez-Gómez
- Department of Agricultural Chemistry and Food Science, Faculty of Science, C/Francisco Tomás y Valiente, 7, Universidad Autónoma de Madrid, 28049 Madrid, Spain
- Institute of Food Science Research (CIAL, UAM-CSIC), C/Nicolás Cabrera, 9, Universidad Autónoma de Madrid, 28049 Madrid, Spain
| | - Pilar Rodríguez-Rodríguez
- Department of Physiology, Faculty of Medicine, Universidad Autónoma de Madrid, C/Arzobispo Morcillo 2, 28029 Madrid, Spain
| | - Cheyenne Braojos
- Department of Agricultural Chemistry and Food Science, Faculty of Science, C/Francisco Tomás y Valiente, 7, Universidad Autónoma de Madrid, 28049 Madrid, Spain
- Institute of Food Science Research (CIAL, UAM-CSIC), C/Nicolás Cabrera, 9, Universidad Autónoma de Madrid, 28049 Madrid, Spain
| | - Alicia Gil-Ramírez
- Department of Agricultural Chemistry and Food Science, Faculty of Science, C/Francisco Tomás y Valiente, 7, Universidad Autónoma de Madrid, 28049 Madrid, Spain
- Institute of Food Science Research (CIAL, UAM-CSIC), C/Nicolás Cabrera, 9, Universidad Autónoma de Madrid, 28049 Madrid, Spain
| | - Vanesa Benítez
- Department of Agricultural Chemistry and Food Science, Faculty of Science, C/Francisco Tomás y Valiente, 7, Universidad Autónoma de Madrid, 28049 Madrid, Spain
- Institute of Food Science Research (CIAL, UAM-CSIC), C/Nicolás Cabrera, 9, Universidad Autónoma de Madrid, 28049 Madrid, Spain
| | - Yolanda Aguilera
- Department of Agricultural Chemistry and Food Science, Faculty of Science, C/Francisco Tomás y Valiente, 7, Universidad Autónoma de Madrid, 28049 Madrid, Spain
- Institute of Food Science Research (CIAL, UAM-CSIC), C/Nicolás Cabrera, 9, Universidad Autónoma de Madrid, 28049 Madrid, Spain
| | - María A Martín-Cabrejas
- Department of Agricultural Chemistry and Food Science, Faculty of Science, C/Francisco Tomás y Valiente, 7, Universidad Autónoma de Madrid, 28049 Madrid, Spain
- Institute of Food Science Research (CIAL, UAM-CSIC), C/Nicolás Cabrera, 9, Universidad Autónoma de Madrid, 28049 Madrid, Spain
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9
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Dinkçi N, Akdeniz V, Akalın AS. Probiotic Whey-Based Beverages from Cow, Sheep and Goat Milk: Antioxidant Activity, Culture Viability, Amino Acid Contents. Foods 2023; 12:foods12030610. [PMID: 36766139 PMCID: PMC9914897 DOI: 10.3390/foods12030610] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/09/2023] [Revised: 01/26/2023] [Accepted: 01/30/2023] [Indexed: 02/04/2023] Open
Abstract
Recently, the demand for goat and sheep cheese has increased mainly because of its nutritional and health benefits. As a result, an enormous amount of whey from various animal species is produced as a waste/by-product. The production of functional probiotic fermented beverages from different types of whey protein concentrates (WPC) could be a good way to valorize whey. Meanwhile, reduced environmental pollution and economic sustainability will be provided. In this study, probiotic beverages enriched with 1% kiwi powder were produced from goat, sheep, and cow WPC (15%). Moreover, Streptococcus salivarius subsp. thermophilus and the probiotic bacteria Lactobacillus acidophilus and Bifidobacterium animalis subsp. lactis were used for fermentation. The results showed that WPC significantly increased the protein content and acidity of beverages (p < 0.05). Production with WPC also improved the viability of probiotic bacteria and S. thermophilus, total phenolic compound (TPC), and antioxidant activity of beverages. The highest viability of probiotic bacteria (9.67 log CFU/mL for Bb-12 and, 9.35 log CFU/mL for L. acidophilus) was found in beverages produced from goat WPC. In addition, WPC increased the free amino acid content of beverages, and the highest essential amino acids and branched-chain amino acids were found in beverages produced from goat WPC as 146.19 mg/100 g and 70.31 mg/100 g, respectively (p < 0.05). Consequently, while production with goat, cow, and sheep WPC improved quality compared to the control, beverages produced from goat WPC excelled. The production of a functional probiotic beverage with goat WPC is promising for dairy technology.
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Phenolic Profile and the Antioxidant, Anti-Inflammatory, and Antimicrobial Properties of Açaí ( Euterpe oleracea) Meal: A Prospective Study. Foods 2022; 12:foods12010086. [PMID: 36613302 PMCID: PMC9818655 DOI: 10.3390/foods12010086] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2022] [Revised: 12/12/2022] [Accepted: 12/21/2022] [Indexed: 12/29/2022] Open
Abstract
The mechanical extraction of oils from Brazilian açaí (Euterpe oleracea Mart) produces significant amounts of a byproduct known as "meal", which is frequently discarded in the environment as waste material. Nevertheless, plant byproducts, especially those from oil extraction, may contain residual polyphenols in their composition and be a rich source of natural bioactive compounds. In this study, the phenolic composition and in vitro biological properties of a hydroethanolic açaí meal extract were elucidated. The major compounds tentatively identified in the extract by high-resolution mass spectrometry were anthocyanins, flavones, and flavonoids. Furthermore, rhamnocitrin is reported in an açaí byproduct for the first time. The extract showed reducing power and was effective in scavenging the ABTS radical cation (820.0 µmol Trolox equivalent∙g-1) and peroxyl radical (975.7 µmol Trolox equivalent∙g-1). NF-κB activation was inhibited at 10 or 100 µg∙mL-1 and TNF-α levels were reduced at 100 µg∙mL-1. However, the antibacterial effects against ESKAPE pathogens was not promising due to the high concentration needed (1250 or 2500 µg∙mL-1). These findings can be related to the diverse polyphenol-rich extract composition. To conclude, the polyphenol-rich extract obtained from açaí meal showed relevant biological activities that may have great applicability in the food and nutraceutical industries.
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11
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Zhang L, Gu C, Liu J. Nature spermidine and spermine alkaloids: Occurrence and pharmacological effects. ARAB J CHEM 2022. [DOI: 10.1016/j.arabjc.2022.104367] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
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12
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Influence of processing conditions on the composition of feijoa (Acca sellowiana) juices during storage. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2022.104769] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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13
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de Siqueira FC, Barbosa-Carvalho APP, Costa Leitão DDST, Furtado KF, Chagas-Junior GCA, Lopes AS, Chisté RC. Scavenging Capacity of Extracts of Arrabidaea chica Leaves from the Amazonia against ROS and RNS of Physiological and Food Relevance. Antioxidants (Basel) 2022; 11:antiox11101909. [PMID: 36290636 PMCID: PMC9598737 DOI: 10.3390/antiox11101909] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2022] [Revised: 09/19/2022] [Accepted: 09/21/2022] [Indexed: 11/21/2022] Open
Abstract
Arrabidaea chica, a medicinal plant found in the Amazon rainforest, is a promising source of bioactive compounds which can be used to inhibit oxidative damage in both food and biological systems. In this study, the in vitro scavenging capacity of characterized extracts of A. chica leaves, obtained with green solvents of different polarities [water, ethanol, and ethanol/water (1:1, v/v)] through ultrasound-assisted extraction, was investigated against reactive oxygen (ROS) and nitrogen (RNS) species, namely superoxide anion radicals (O2•−), hydrogen peroxide (H2O2), hypochlorous acid (HOCl), and peroxynitrite anion (ONOO−). The extract obtained with ethanol–water presented about three times more phenolic compound contents (11.8 mg/g) than ethanol and water extracts (3.8 and 3.6 mg/g, respectively), with scutellarein being the major compound (6.76 mg/g). All extracts showed high scavenging efficiency against the tested ROS and RNS, in a concentration-dependent manner with low IC50 values, and the ethanol–water extract was the most effective one. In addition, all the extracts were five times more efficient against ROO• than Trolox. Therefore, the extracts from A. chica leaves exhibited high promising antioxidant potential to be used against oxidative damage in food and physiological systems.
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Affiliation(s)
- Francilia Campos de Siqueira
- Graduate Program of Food Science and Technology, Institute of Technology, Federal University of Pará (UFPA), Belém 66075-110, Brazil
| | | | | | - Kalebe Ferreira Furtado
- School of Biotechnology, Institute of Biological Sciences (ICB), Federal University of Pará (UFPA), Belém 66075-110, Brazil
| | | | - Alessandra Santos Lopes
- Graduate Program of Food Science and Technology, Institute of Technology, Federal University of Pará (UFPA), Belém 66075-110, Brazil
- School of Food Engineering, Institute of Technology, Federal University of Pará (UFPA), Belém 66075-110, Brazil
| | - Renan Campos Chisté
- Graduate Program of Food Science and Technology, Institute of Technology, Federal University of Pará (UFPA), Belém 66075-110, Brazil
- School of Food Engineering, Institute of Technology, Federal University of Pará (UFPA), Belém 66075-110, Brazil
- Renan Campos Chisté, Faculdade de Engenharia de Alimentos (FEA), Instituto de Tecnologia (ITEC), Federal University of Pará (UFPA), Rua Augusto Corrêa, 01-Guamá, Belém 66075-110, Brazil
- Correspondence:
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Taver IB, Spricigo PC, Neto HB, de Alencar SM, Massarioli AP, Jacomino AP. Bioactive Compounds and In Vitro Antioxidant Capacity of Cambuci and Uvaia: An Extensive Description of Little-Known Fruits from the Myrtaceae Family with High Consumption Potential. Foods 2022; 11:foods11172612. [PMID: 36076801 PMCID: PMC9455873 DOI: 10.3390/foods11172612] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2022] [Revised: 08/12/2022] [Accepted: 08/15/2022] [Indexed: 11/20/2022] Open
Abstract
Cambuci (Campomanesia phaea O. Berg Landrum) and uvaia (Eugenia pyriformis Cambess), both native Atlantic Rainforest fruits, are noteworthy for being rich in bioactive compounds and their significant antioxidant capacity. Despite the numerous known edible fruits in the world, consumption by humans is most often restricted to a few dozen of them. Such behavior occurs, among other reasons, due to the lack of knowledge about fruits not yet commercialized on a large scale. This study quantified the bioactive compound content (total phenolic compounds and ascorbic acid in cambucis and uvaias; proanthocyanidins in cambucis, and total carotenoid profile and individual carotenoids for grapes) and antioxidant capacity of the edible parts (peel and pulp) of cambuci and uvaia accessions, using three methods (ABTS•+, ROO• radical scavenging and HOCl elimination). Cambuci contained higher phenolic compound levels and displayed higher antioxidant capacity determined by the ABTS•+ and ROO• radical scavenging methods than uvaia (139 and 119 mg 100 g−1 of GAE, 10.5 and 7.73 μmol g−1 of TE; 9.17 and 5.92 μmol g−1 of TE, respectively). Vitamin C content and the antioxidant capacity determined by the HOCl elimination method were about 1.5- and 6-fold higher in uvaia compared to cambuci, with the latter being a first-time report for uvaia. Both fruits contained higher levels of bioactive compounds and antioxidant capacity than other commonly consumed fruits.
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15
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Cristina da Silva N, Benedito Garrido Assis O, Giovanini de Oliveira Sartori A, Matias de Alencar S, Martelli-Tosi M. Chitosan suspension as extractor and encapsulating agent of phenolics from acerola by-product. Food Res Int 2022; 161:111855. [DOI: 10.1016/j.foodres.2022.111855] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2022] [Revised: 08/12/2022] [Accepted: 08/21/2022] [Indexed: 11/25/2022]
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16
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Carboni Martins C, Rodrigues RC, Domeneghini Mercali G, Rodrigues E. New insights into non-extractable phenolic compounds analysis. Food Res Int 2022; 157:111487. [PMID: 35761711 DOI: 10.1016/j.foodres.2022.111487] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2022] [Revised: 06/03/2022] [Accepted: 06/05/2022] [Indexed: 11/25/2022]
Abstract
Most of the studies regarding phenolic compounds (PC) have been focused only on one fraction of PC, named extractable phenolic compounds (EPC). As the name suggests, EPC can be directly extracted from the food matrix by using an appropriate solvent. Otherwise, non-extractable phenolic compounds (NEPC) remain in the food matrix after the conventional extraction, and their analysis depends on a hydrolysis process. NEPC is a relevant fraction of PC that acts in the colon, where they are extensively fermented by the action of the microbiota. To understand the health effects associated with the NEPC intake, it is necessary to know which types of compounds are present and their content in foods. In this review, 182 studies published in the last five years about NEPC in foods were evaluated, focusing on critical points of the NEPC analysis. First, EPC exhaustive extraction should be performed before the hydrolysis processes to avoid overestimation of the NEPC fraction. NEPC hydrolysis by aggressive methods modifies their original structure and makes their complete elucidation difficult. These methods must be optimized considering the research objective, as different conditions may result in different amounts and profiles of compounds. Concerning quantification, the widely used spectrophotometric Folin-Ciocalteu method should be avoided as it leads to overestimation. Liquid chromatography coupled to a diode array detector is the most appropriate technique for this purpose. Although pure standard compounds are unavailable in most cases, standards representative of a PC family can be used, and results can be expressed as equivalent. The best approach for NEPC identification is liquid chromatography coupled to a diode array detector and tandem high-resolution mass spectrometry, which generates information regarding chromatographic behavior, UV-vis absorption, accuracy mass and fragmentation pattern. The identification process should associate manual data handling with the bioinformatics-assisted approach.
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Affiliation(s)
- Caroline Carboni Martins
- Instituto de Ciência e Tecnologia de Alimentos, Universidade Federal do Rio Grande do Sul, Av. Bento Gonçalves 9500, 91501-970 Porto Alegre, Brazil
| | - Rafael C Rodrigues
- Instituto de Ciência e Tecnologia de Alimentos, Universidade Federal do Rio Grande do Sul, Av. Bento Gonçalves 9500, 91501-970 Porto Alegre, Brazil
| | - Giovana Domeneghini Mercali
- Instituto de Ciência e Tecnologia de Alimentos, Universidade Federal do Rio Grande do Sul, Av. Bento Gonçalves 9500, 91501-970 Porto Alegre, Brazil
| | - Eliseu Rodrigues
- Instituto de Ciência e Tecnologia de Alimentos, Universidade Federal do Rio Grande do Sul, Av. Bento Gonçalves 9500, 91501-970 Porto Alegre, Brazil.
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Souza ASND, Schmidt HDO, Pagno C, Rodrigues E, Silva MASD, Flôres SH, Rios ADO. Influence of cultivar and season on carotenoids and phenolic compounds from red lettuce influence of cultivar and season on lettuce. Food Res Int 2022; 155:111110. [PMID: 35400402 DOI: 10.1016/j.foodres.2022.111110] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/10/2021] [Revised: 03/04/2022] [Accepted: 03/06/2022] [Indexed: 12/11/2022]
Abstract
This paper presents complete HPLC profiles and MS spectrometric data of bioactive compounds from four cultivars of red lettuce produced in winter and summer and their antioxidant capacity. The experiment was carried out in a greenhouse, where red curly lettuce was cultivated: Mila, Maira, Carmin and Scarlet. The cultivar and season have not influenced the qualitative profile of carotenoids (CAR) and phenolic compounds (PC) of red lettuce. Instead, the season influenced the concentration of these components in all cultivars. The levels of phenolic compounds were significantly higher in winter, while the levels of carotenoids were higher in summer. Ten anthocyanins were identified (cyanidins and delphinidins). The main carotenoid found was the all-trans-β-carotene (45-48%), followed by lutein (13-20%) and zeaxanthin (11-15%). Major phenolic compounds include 5-caffeoylquinic acid, rutin and amentoflavone. Red lettuce cultivars have their main bioactive compounds described and compared within the variety and within the growing season. Different season and different lettuce cultivars may differ in the content of their bioactive compounds and in their antioxidant capacity.
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Affiliation(s)
- Alex Sandra Nascimento de Souza
- Institute of Food Science and Technology, Federal University of Rio Grande do Sul (UFRGS), Avenue Bento Gonçalves, 9500, Prédio 43.212, Campus do Vale, Porto Alegre, RS CEP 91501-970, Brazil
| | - Helena de Oliveira Schmidt
- Institute of Food Science and Technology, Federal University of Rio Grande do Sul (UFRGS), Avenue Bento Gonçalves, 9500, Prédio 43.212, Campus do Vale, Porto Alegre, RS CEP 91501-970, Brazil
| | - Carlos Pagno
- Institute of Food Science and Technology, Federal University of Rio Grande do Sul (UFRGS), Avenue Bento Gonçalves, 9500, Prédio 43.212, Campus do Vale, Porto Alegre, RS CEP 91501-970, Brazil
| | - Eliseu Rodrigues
- Institute of Food Science and Technology, Federal University of Rio Grande do Sul (UFRGS), Avenue Bento Gonçalves, 9500, Prédio 43.212, Campus do Vale, Porto Alegre, RS CEP 91501-970, Brazil
| | - Magnolia Aparecida Silva da Silva
- Department of Horticulture and Forestry, Agronomy University of the Federal University of Rio Grande do Sul (UFRGS), Avenue Bento Gonçalves, 7712, Porto Alegre, RS CEP 9154-000, Brazil
| | - Simone Hickmann Flôres
- Institute of Food Science and Technology, Federal University of Rio Grande do Sul (UFRGS), Avenue Bento Gonçalves, 9500, Prédio 43.212, Campus do Vale, Porto Alegre, RS CEP 91501-970, Brazil
| | - Alessandro de Oliveira Rios
- Institute of Food Science and Technology, Federal University of Rio Grande do Sul (UFRGS), Avenue Bento Gonçalves, 9500, Prédio 43.212, Campus do Vale, Porto Alegre, RS CEP 91501-970, Brazil.
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Toxicity, Anti-Inflammatory, and Antioxidant Activities of Cubiu (Solanum sessiliflorum) and Its Interaction with Magnetic Field in the Skin Wound Healing. EVIDENCE-BASED COMPLEMENTARY AND ALTERNATIVE MEDICINE 2022; 2022:7562569. [PMID: 35310021 PMCID: PMC8930208 DOI: 10.1155/2022/7562569] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 08/15/2021] [Revised: 12/23/2021] [Accepted: 02/12/2022] [Indexed: 11/21/2022]
Abstract
Cubiu, an Amazonian fruit, is widely used as food and popular treatment for pathologies that present an inflammatory pattern, such as skin wound healing. However, there is still no confirmation in the scientific literature about the safety profile, as well as the anti-inflammatory, antioxidant, and healing actions of cubiu. This study is divided into two experimental protocols using Wistar rats. Thus, the first objective (protocol 1) of this study was to evaluate the toxicity of an oral administration of cubiu extract at different doses for 28 days. The macroscopic and microscopic analyses of the liver and kidney were performed, and the following analysis was determined in plasma: glutamic oxaloacetic transaminase, glutamic pyruvic transaminase, gamma-glutamyl transpeptidase, glucose, triglycerides, total cholesterol, urea, creatinine, and uric acid. After, we conducted the second protocol aimed to establish the potential antioxidant and anti-inflammatory capacity of cubiu and its interaction with magnetic field in skin wound healing. On days 3, 7, and 14 of treatment, skin and blood samples were collected and analyzed: the oxidative stress biomarkers (reactive substances to thiobarbituric acid, nonprotein thiols, superoxide dismutase, catalase, and glutathione S-transferase), myeloperoxidase enzymatic activity, and cytokines levels (interleukin 1, interleukin 6, interleukin 10, and tumor necrosis factor-alpha). The cubiu has shown to be safe and nontoxic. Both cubiu and magnetic field promoted decreased levels of proinflammatory and prooxidant biomarkers (interleukin 1, interleukin 6, tumor necrosis factor-alpha, and reactive substances to thiobarbituric acid), as well as increased levels of anti-inflammatory and antioxidant biomarkers (interleukin 10, nonprotein thiols, and superoxide dismutase), with greater potential when treatments are used in association. Thus, cubiu promotes antioxidant and anti-inflammatory action in skin wound healing, while also improving results of the conventional treatment for skin healing (magnetic field) when used in association.
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Proz MDLÁ, da Silva MAS, Rodrigues E, Bender RJ, Rios ADO. Effects of indoor, greenhouse, and field cultivation on bioactive compounds from parsley and basil. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:6320-6330. [PMID: 33966275 DOI: 10.1002/jsfa.11301] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/17/2020] [Revised: 04/16/2021] [Accepted: 05/09/2021] [Indexed: 06/12/2023]
Abstract
BACKGROUND Aromatic herbs are an important source of bioactive compounds. Different cultivation systems should give each plant a specific amount of those compounds, which should be of a particular quality. In this study, the effects of three cultivation systems (indoor, greenhouse, and organic field) on the composition of bioactive compounds in parsley (Petroselinum crispum cv. 'Flat Leaf'), green basil (Ocimum basilicum var. minimum cv. 'Greek'), and purple basil (Ocimum basilicum cv. 'Red Rubin') were evaluated. RESULTS β-Carotene and lutein were the carotenoids with the highest concentration in the three plants in all the cultivation systems. Overall, parsley proved to be a source of flavonoids. The major phenolic compound found in basil plants was rosmarinic acid, whereas most anthocyanins were derived from cyanidin aglycone. Among the three plants studied, the highest vitamin C content was found in parsley from the field. This was 2.6 and 5.4 times higher than the indoor and greenhouse cultivation, respectively. CONCLUSION The results suggest that different cultivation systems influence and modulate the concentration of bioactive compounds in plants differently, varying according to their class, and that, above all, an indoor system is an effective cultivation system for the production of bioactive compounds. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Mariel de Los Ángeles Proz
- Institute of Food Science and Technology, Federal University of Rio Grande do Sul (UFRGS), Porto Alegre, Brazil
| | - Magnólia Aparecida Silva da Silva
- Department of Horticulture and Forestry, Agronomy University of the Federal University of Rio Grande do Sul (UFRGS), Porto Alegre, Brazil
| | - Eliseu Rodrigues
- Institute of Food Science and Technology, Federal University of Rio Grande do Sul (UFRGS), Porto Alegre, Brazil
| | - Renar João Bender
- Department of Horticulture and Forestry, Agronomy University of the Federal University of Rio Grande do Sul (UFRGS), Porto Alegre, Brazil
| | - Alessandro de Oliveira Rios
- Institute of Food Science and Technology, Federal University of Rio Grande do Sul (UFRGS), Porto Alegre, Brazil
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Vargas-Arana G, Merino-Zegarra C, Riquelme-Penaherrera M, Nonato-Ramirez L, Delgado-Wong H, Pertino MW, Parra C, Simirgiotis MJ. Antihyperlipidemic and Antioxidant Capacities, Nutritional Analysis and UHPLC-PDA-MS Characterization of Cocona Fruits ( Solanum sessiliflorum Dunal) from the Peruvian Amazon. Antioxidants (Basel) 2021; 10:1566. [PMID: 34679701 PMCID: PMC8533405 DOI: 10.3390/antiox10101566] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2021] [Revised: 09/27/2021] [Accepted: 09/28/2021] [Indexed: 12/12/2022] Open
Abstract
Cocona fruits are a popular food and medicinal fruit used mainly in the Amazon and several countries of South America for the preparation of several food products such as drinks, jams and milk shakes. In this study five ecotypes of cocona native to Peru have been studied regarding their nutritional and antioxidants values plus antihyperlipidemic activities. Seventy bioactive compounds have been detected in Peruvian cocona ecotypes including several phenolic acids, aminoacids and flavonoids; of those six were spermidines, (peaks 1, 2, 25, 26, 38 and 39), thirteen were aminoacids, (peaks 3-9, 11-13, 16, 17, 22-24), eighteen flavonoids (peaks 28, 30-32 45,46, 48-53 56, 57, 61 and 64-66), twelve were phenolics (peaks 19, 21, 27, 29, 34, 35, 36, 42, 43, 44, 54, and 59), two carotenoids, (peak 62 and 63), eight were lipid derivatives (peaks 37, 55, 58, 60 and 67-70), one sugar (peak 47), four terpenes (peaks 33, 40, 41 and 47), two amides, (peaks 10 and 18), one aldehyde, (peak 15), and three saturated organic acids, (peaks 4, 5 and 20). Hypercholesterolemic rats administered with pulp of the ecotypes CTR and SRN9 showed the lowest cholesterol and triglyceride levels after treatment (126.74 ± 6.63; 102.11 ± 9.47; 58.16 ± 6.64; 61.05 ± 4.00 mg/dL, for cholesterol, triglycerides, high-density lipoprotein and low-density lipoprotein respectively, for the group treated with SRN9 pulp, and 130.09 ± 8.55; 108.51 ± 10.04; 57.30 ± 5.72; and 65.41 ± 7.68 mg/dL, for cholesterol, triglycerides, HDL and LDL lipoproteins respectively for the group treated with CTR pulp). The ecotypes proved to be good sources of natural antioxidants and their consumption represent an alternative for the prevention of atherosclerosis.
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Affiliation(s)
- Gabriel Vargas-Arana
- Laboratorio de Química de Productos Naturales, Instituto de Investigaciones de la Amazonía Peruana, Av. Abelardo Quiñones km 2.5, Iquitos 16001, Peru;
| | - Claudia Merino-Zegarra
- Laboratorio de Química de Productos Naturales, Instituto de Investigaciones de la Amazonía Peruana, Av. Abelardo Quiñones km 2.5, Iquitos 16001, Peru;
| | - Marcos Riquelme-Penaherrera
- Facultad de Farmacia y Bioquímica, Universidad Nacional de la Amazonía Peruana, Iquitos 16001, Peru; (M.R.-P.); (L.N.-R.); (H.D.-W.)
| | - Luis Nonato-Ramirez
- Facultad de Farmacia y Bioquímica, Universidad Nacional de la Amazonía Peruana, Iquitos 16001, Peru; (M.R.-P.); (L.N.-R.); (H.D.-W.)
| | - Henry Delgado-Wong
- Facultad de Farmacia y Bioquímica, Universidad Nacional de la Amazonía Peruana, Iquitos 16001, Peru; (M.R.-P.); (L.N.-R.); (H.D.-W.)
| | - Mariano Walter Pertino
- Laboratorio de Química de Productos Naturales, Instituto de Química de Recursos Naturales, Universidad de Talca, Casilla 747, Talca 3460000, Chile;
| | - Claudio Parra
- Laboratorio de Química Orgánica y Productos Naturales, Facultad de Ciencias Agronómicas, Universidad de Tarapacá, Av. General Velásquez 1775, Arica 1000000, Chile;
| | - Mario J. Simirgiotis
- Instituto de Farmacia, Facultad de Ciencias, Universidad Austral de Chile, Valdivia 509000, Chile
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21
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Pereira Barbosa-Carvalho AP, Texeira Costa Leitão DDS, Campos de Siqueira F, Zerlotti Mercadante A, Campos Chisté R. Antrocaryon amazonicum: An unexploited Amazonian fruit with high potential of scavenging reactive oxygen and nitrogen species. J Food Sci 2021; 86:4045-4059. [PMID: 34355397 DOI: 10.1111/1750-3841.15868] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/19/2021] [Revised: 07/01/2021] [Accepted: 07/12/2021] [Indexed: 11/28/2022]
Abstract
Antrocaryon amazonicum fruits are unexploited sources of bioactive compounds found in the Amazonia region of Brazil. In this study, for the first time, the carotenoid and phenolic compound profiles of the pulp and peel of A. amazonicum fruits, from two varieties at two harvest periods, were determined by LC-MS. Additionally, the potential of the peel and pulp extracts to scavenge physiologically relevant reactive oxygen species (ROS) and reactive nitrogen species (RNS) was assessed. The major carotenoids in both parts of the fruits were lutein, accounting for ≈42% of the identified carotenoids in the peel and ≈25% in the pulp, whereas catechin and hydroxybenzoic acid derivatives were the major phenolics in both parts. The peel extract, which presented the highest bioactive compound contents, was more efficient to scavenge ROS than the pulp. The peel extract showed high scavenging efficiency (IC50 ) for singlet oxygen (1 O2 ; 16 µg/ml), hypochlorous acid (HOCl; 20 µg/ml), peroxynitrite (ONOO- ; 38 µg/ml), and superoxide radical (O2 •- ; 47 µg/ml), whereas the pulp extract exhibited high efficiency for ONOO- (13 µg/ml), followed by HOCl (30 µg/ml), ¹O2 (76 µg/ml), and less efficient for O2 •- (44 µg/ml). Therefore, A. amazonicum fruits can be seen as an expressive source of bioactive compounds with high antioxidant potential to be further investigated to inhibit or delay oxidative processes both in food and physiological systems triggered by ROS and RNS. PRACTICAL APPLICATION: Bioactive compound extracts of Antrocaryon amazonicum fruits have high potential to be exploited for inhibiting or delaying oxidative processes and increase food stability.
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Affiliation(s)
| | | | - Francilia Campos de Siqueira
- Postgraduate Program of Food Science and Technology, Institute of Technology, Federal University of Pará (UFPA), Belém, Pará, Brazil
| | | | - Renan Campos Chisté
- Postgraduate Program of Food Science and Technology, Institute of Technology, Federal University of Pará (UFPA), Belém, Pará, Brazil.,Faculty of Food Engineering, Institute of Technology, Federal University of Pará (UFPA), Belém, Pará, Brazil
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22
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Rockett F, Schmidt H, Rodrigues E, Flôres S, Rios A. Application of refrigeration and packing can extend Butiá fruit shelf life. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101162] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Zazzali I, Gabilondo J, Peixoto Mallmann L, Rodrigues E, Perullini M, Santagapita PR. Overall evaluation of artichoke leftovers: Agricultural measurement and bioactive properties assessed after green and low-cost extraction methods. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.100963] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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Total Polyphenol and Flavonoid Content and Antioxidant Capacity of Some Varieties of Persea americana Peels Consumed in Cameroon. ScientificWorldJournal 2021; 2021:8882594. [PMID: 33976588 PMCID: PMC8084670 DOI: 10.1155/2021/8882594] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/16/2020] [Revised: 03/16/2021] [Accepted: 04/11/2021] [Indexed: 12/01/2022] Open
Abstract
Fruit peels are increasingly being used as functional foods nowadays. Peelings of twelve varieties of Persea americana fruits consumed in Cameroon were investigated for their phenolic compounds (polyphenols and flavonoids) using three solvents systems, water, ethanol: water (50 : 50 v/v), and ethanol, and antioxidant activity using total antioxidant capacity (TAC), ferric reducing antioxidant power (FRAP), and 1,1-diphenyl-2-picryl hydrazyl (DPPH) radical scavenging methods. Total polyphenol, flavonoids, and antioxidant potential of the peels significantly varied with P. americana variety and also with the extraction solvents in the order ethanol > ethanol: water > water. Total phenolic content varied from 2407 (Fuerte florid) to 673 (Semil) mg GAE/g DM, respectively, while flavonoids varied from 986 to 119 mg QE/g DM for Fuerte florid and Hickson varieties, respectively. TAC, respectively, varied between 132.87 and 126.85 mg AAE/g DM with Hass and Semil varieties, respectively. The highest DPPH scavenging capacity was recorded for the ethanolic extract with Lula (86.33%) and the least for the aqueous extract with the Semil (30.11%) variety. With FRAP, the highest capacity was obtained with hydroethanolic extract of Fuerte florid (0.43 mg AAE/g DM) and the least for aqueous extract with the Semil (0.269 mg AAE/g DM) variety. In conclusion, varieties of avocado peels are a good source of antioxidants. Solvent extraction significantly affected the concentration of bioactive compounds but not the potency of the antioxidants. A weakly positive correlation but not significant between the quantity of polyphenol, flavonoid, and antioxidant capacity of avocado peelings was obtained in this study.
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Hinestroza-Córdoba LI, Barrera C, Seguí L, Betoret N. Potential Use of Vacuum Impregnation and High-Pressure Homogenization to Obtain Functional Products from Lulo Fruit ( Solanum quitoense Lam.). Foods 2021; 10:foods10040817. [PMID: 33918871 PMCID: PMC8069265 DOI: 10.3390/foods10040817] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/10/2021] [Revised: 04/05/2021] [Accepted: 04/06/2021] [Indexed: 11/16/2022] Open
Abstract
Lulo (Solanum quitoense Lam.) is a Colombian fruit that is mostly used in the preparation of homemade juice as well as natural remedy for hypertension. The aim of this study was to determine physicochemical and antioxidant properties (antioxidant capacity, total phenols, flavonoids and spermidine content, and polyphenolic compounds profile by liquid chromatography-mass spectrometry (LC-MS)) of the lulo fruit and its juice. Additionally, vacuum impregnation (VI) properties of the fruit and the effect of high homogenization pressure (50, 100, and 150 MPa) on the juice properties were studied. The results revealed a good availability and impregnation capacity of the pores in fruits with similar maturity index. The main differences observed between the juice and fruit derive from removing solids and bioactive components in the filtering operation. However, the effect of high-pressure homogenization (HPH) on particle size and bioactive compounds increases the antiradical capacity of the juice and the diversity in polyphenolics when increasing the homogenization pressure.
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Affiliation(s)
- Leidy Indira Hinestroza-Córdoba
- Grupo de Valoración y Aprovechamiento de la Biodiversidad, Universidad Tecnológica del Chocó, AA.292, Calle 22 No. 18B-10, 270002 Quibdó, Colombia;
- Institute of Food Engineering for Development, Universitat Politècnica de València, Camino de Vera s/n, 46022 València, Spain; (C.B.); (L.S.)
| | - Cristina Barrera
- Institute of Food Engineering for Development, Universitat Politècnica de València, Camino de Vera s/n, 46022 València, Spain; (C.B.); (L.S.)
| | - Lucía Seguí
- Institute of Food Engineering for Development, Universitat Politècnica de València, Camino de Vera s/n, 46022 València, Spain; (C.B.); (L.S.)
| | - Noelia Betoret
- Institute of Food Engineering for Development, Universitat Politècnica de València, Camino de Vera s/n, 46022 València, Spain; (C.B.); (L.S.)
- Correspondence:
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Do drought-adapted peanut genotypes have different bioactive compounds and ROS-scavenging activity? Eur Food Res Technol 2021. [DOI: 10.1007/s00217-021-03714-0] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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Production of antimicrobial metabolites against pathogenic bacteria and yeasts by Fusarium oxysporum in submerged culture processes. Bioprocess Biosyst Eng 2021; 44:1321-1332. [PMID: 33646354 DOI: 10.1007/s00449-021-02538-2] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2020] [Accepted: 02/13/2021] [Indexed: 10/22/2022]
Abstract
The antimicrobial activity of the metabolites produced by Fusarium oxysporum PR-33 in submerged culture was evaluated against Gram-positive and Gram-negative bacteria and yeasts. Metabolites were determined by HPLC-DAD-MS/MS. An extract was obtained following the removal of mycelium by centrifugation and lyophilisation of the supernatant. The compounds in this extract demonstrated broad-spectrum antimicrobial action, with rates of inhibition between 60 and 80%, depending on the species and extract tested. The major compounds of the extracts were identified as fusarinolic acid and its isomer [56.9% flask extract (FE)] and 59.2% bioreactor extract (BE), dehydrofusaric acid (35.7% FE and 31.6% BE), and fusaric acid (6.5% FE and 1.1% BE). Fusaric acid has been shown to be responsible for antimicrobial activity. The cytotoxicity of the extracts was evaluated in culture of HEK-293 and SH-SY5Y animal cells and toxicity of these extracts was verified even in the lowest tested concentrations. Therefore, our results indicate that the compounds identified exhibit potential as antimicrobial agents.
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de Cól CD, Tischer B, Hickmann Flôres S, Rech R. Foam-mat drying of bacaba (Oenocarpus bacaba): Process characterization, physicochemical properties, and antioxidant activity. FOOD AND BIOPRODUCTS PROCESSING 2021. [DOI: 10.1016/j.fbp.2020.12.004] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Rodrigues NP, Brochier B, de Medeiros JK, Marczak LDF, Mercali GD. Phenolic profile of sugarcane juice: Effects of harvest season and processing by ohmic heating and ultrasound. Food Chem 2021; 347:129058. [PMID: 33486367 DOI: 10.1016/j.foodchem.2021.129058] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/04/2020] [Revised: 01/04/2021] [Accepted: 01/05/2021] [Indexed: 11/25/2022]
Abstract
In the present work, a comprehensive phenolic analysis of fresh sugarcane juice from three different harvest seasons was performed and the effect of ohmic heating and ultrasound treatments on the phenolic content and color of the juice was evaluated. Among the 32 phenolic compounds identified, a total of 17 were quantified, comprising, in decreasing order of abundance, flavones (38-49 mg/L), dilignols (22-29 mg/L), and phenolic acid derivatives (17-30 mg/L). The main phenolic groups affected by the crop season (year and season) were flavones and phenolic acid derivatives. Juice treated by ohmic heating and ultrasound showed a total phenolic content similar to fresh juice, indicating the absence of additional non-thermal effects. Regarding color, both treatments promoted only a slight difference by visual perception. Considering these two quality parameters, ultrasound and ohmic heating seem to be a good alternative for sugarcane juice pasteurization.
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Affiliation(s)
- Naira Poerner Rodrigues
- Department of Chemical Engineering, Federal University of Rio Grande do Sul (UFRGS), Ramiro Barcelos Street 2777, Anexo I da Saúde, Postal Code: 90035-007 Porto Alegre, Rio Grande do Sul, Brazil.
| | - Bethania Brochier
- Department of Chemical Engineering, Federal University of Rio Grande do Sul (UFRGS), Ramiro Barcelos Street 2777, Anexo I da Saúde, Postal Code: 90035-007 Porto Alegre, Rio Grande do Sul, Brazil
| | - Jucelio Kulmann de Medeiros
- Department of Food Science, Institute of Food Science and Technology, Federal University of Rio Grande do Sul (UFRGS), Av. Bento Gonçalves, 9500, Campus do Vale, Prédio 43.212, Postal Code: 91501-970 Porto Alegre, Rio Grande do Sul, Brazil
| | - Ligia Damasceno Ferreira Marczak
- Department of Chemical Engineering, Federal University of Rio Grande do Sul (UFRGS), Ramiro Barcelos Street 2777, Anexo I da Saúde, Postal Code: 90035-007 Porto Alegre, Rio Grande do Sul, Brazil
| | - Giovana Domeneghini Mercali
- Department of Food Science, Institute of Food Science and Technology, Federal University of Rio Grande do Sul (UFRGS), Av. Bento Gonçalves, 9500, Campus do Vale, Prédio 43.212, Postal Code: 91501-970 Porto Alegre, Rio Grande do Sul, Brazil
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Storage stability of 5-caffeoylquinic acid in powdered cocona pulp microencapsulated with hydrolyzed collagen and maltodextrin blend. Food Res Int 2020; 137:109652. [PMID: 33233231 DOI: 10.1016/j.foodres.2020.109652] [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: 05/04/2020] [Revised: 08/05/2020] [Accepted: 08/28/2020] [Indexed: 12/17/2022]
Abstract
The encapsulation efficiency of spray-dried cocona pulp encapsulated with a blend of maltodextrin (MD) and hydrolyzed collagen (HC) (CP-ENC) and the stability, color parameters, antioxidant capacity (FRAP and ABTS), and 5-caffeoylquinic acid content were evaluated through 120 days of storage, at every 15 days, at 25 and 35 °C. The results of CP-ENC were compared to those of pure freeze-dried cocona pulp (CP-nENC). The sorption isotherms and glass transition temperatures (Tg) were determined in order to evaluate the stability of the cocona powder. The GAB model fitted well the experimental data for moisture sorption of samples. The high Tg for CP-ENC (132.02 °C) was attributed to the high molecular weight of encapsulating agents. The encapsulation efficiency and color parameters for CP-ENC kept constant values for 120 days. A loss of 30% in the antioxidant capacity occurred on day 75 for CP-ENC. The values of retention of 5-CQA for CP-ENC (83% and 68% when stored at 25 and 35 °C, respectively) were greater than those observed for CP-nENC. At 25 °C, stored CP-ENC had a higher retention and a longer half-life of 5-CQA (14.4 months) than CP-nENC. The results suggest that it is suitable to microencapsulate cocona pulp with MD and HC to improve protection of antioxidant compounds, throughout storage at 25 °C.
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Camboim Rockett F, de Oliveira Schmidt H, Schmidt L, Rodrigues E, Tischer B, Ruffo de Oliveira V, Lima da Silva V, Rossini Augusti P, Hickmann Flôres S, Rios A. Phenolic compounds and antioxidant activity in vitro and in vivo of Butia and Opuntia fruits. Food Res Int 2020; 137:109740. [PMID: 33233305 DOI: 10.1016/j.foodres.2020.109740] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/09/2020] [Revised: 07/29/2020] [Accepted: 09/06/2020] [Indexed: 12/15/2022]
Abstract
Despite the consumption recommendations and the potential health benefits, Brazilian biodiversity has a large number of fruit species that are still unexplored, such as Butia catarinensis (Butiá da Praia), Butia eriospatha (Butiá da Serra) and Opuntia elata (Arumbeva). The phenolic compounds of these fruits were determined by HPLC-DAD-MS/MS. Morever, in vitro assays of antioxidant capacity on hydroethanolic extracts against hydrogen peroxide (H2O2), hydroxyl (OH), peroxyl (ROO) and ABTS radicals were evaluated. In vivo assays evaluating the survival of worms and reactive oxygen species (ROS) generation were performed using the nematode Caenorhabditis elegans. Eighteen, twenty-eight and seventeen phenolic compounds were identified in Butiá da Praia, Butiá da Serra and Arumbeva, respectively. The main groups of phenolic compounds found in the fruits were hydroxybenzoic acids (60.5, 26.5 and 96.1% of the total phenolic compounds for Butiá da Praia, Butiá da Serra and Arumbeva, respectively), flavan-3-ols (23.6 and 61.2% of the total phenolic compounds for Butiá da Praia and Butiá da Serra) and flavonols (2.6% of the total phenolic compounds for Arumbeva). The hydroethanolic extracts of these fruits were free radical scavenger, sources of phenolic compounds and did not cause toxic effects in vivo. In hydroethanolic extracts of Butiá da Praia and Arumbeva, the total phenolic content increased by around 67% and 35%, respectively. Besides the health benefits, these proved to be promising sources of natural antioxidants, with phenolic composition variating among species and collection site. The obtained results enable future applications of studied fruits extracts in food and/or pharmaceutical products, encouraging and valuing the sustainable use of biodiversity.
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Affiliation(s)
- Fernanda Camboim Rockett
- Institute of Food Science and Technology, Federal University of Rio Grande do Sul (UFRGS), Bento Gonçalves Ave., 9500, Porto Alegre, RS Zip Code: 91501-970, Brazil
| | - Helena de Oliveira Schmidt
- Institute of Food Science and Technology, Federal University of Rio Grande do Sul (UFRGS), Bento Gonçalves Ave., 9500, Porto Alegre, RS Zip Code: 91501-970, Brazil
| | - Luana Schmidt
- Institute of Food Science and Technology, Federal University of Rio Grande do Sul (UFRGS), Bento Gonçalves Ave., 9500, Porto Alegre, RS Zip Code: 91501-970, Brazil
| | - Eliseu Rodrigues
- Institute of Food Science and Technology, Federal University of Rio Grande do Sul (UFRGS), Bento Gonçalves Ave., 9500, Porto Alegre, RS Zip Code: 91501-970, Brazil
| | - Bruna Tischer
- Institute of Food Science and Technology, Federal University of Rio Grande do Sul (UFRGS), Bento Gonçalves Ave., 9500, Porto Alegre, RS Zip Code: 91501-970, Brazil
| | - Viviani Ruffo de Oliveira
- Department of Nutrition, Federal University of Rio Grande do Sul (UFRGS), Ramiro Barcelos St., 2400, Porto Alegre, RS Zip Code: 90040-060, Brazil
| | - Vanuska Lima da Silva
- Department of Nutrition, Federal University of Rio Grande do Sul (UFRGS), Ramiro Barcelos St., 2400, Porto Alegre, RS Zip Code: 90040-060, Brazil
| | - Paula Rossini Augusti
- Institute of Food Science and Technology, Federal University of Rio Grande do Sul (UFRGS), Bento Gonçalves Ave., 9500, Porto Alegre, RS Zip Code: 91501-970, Brazil
| | - Simone Hickmann Flôres
- Institute of Food Science and Technology, Federal University of Rio Grande do Sul (UFRGS), Bento Gonçalves Ave., 9500, Porto Alegre, RS Zip Code: 91501-970, Brazil
| | - Alessandro Rios
- Institute of Food Science and Technology, Federal University of Rio Grande do Sul (UFRGS), Bento Gonçalves Ave., 9500, Porto Alegre, RS Zip Code: 91501-970, Brazil.
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Soares JC, Rosalen PL, Lazarini JG, Sardi JDCO, Massarioli AP, Nani BD, Franchin M, de Alencar SM. Phenolic profile and potential beneficial effects of underutilized Brazilian native fruits on scavenging of ROS and RNS and anti-inflammatory and antimicrobial properties. Food Funct 2020; 11:8905-8917. [PMID: 32996526 DOI: 10.1039/d0fo01763a] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Brazilian native fruits (BNF) have aroused interest of researchers and consumers for their great human health benefits. In this study, five BNF (Byrsonima lancifolia, Campomanesia phaea, Jacaratia spinosa, Solanum alternatopinnatum and Acnistus arborescens) were tested for their polyphenolic compounds by LC-ESI-MS/MS, reactive species deactivation (ROO˙, O2˙-, HOCl and NO˙), anti-inflammatory properties in vivo, and in vitro antimicrobial activity - with determination of putative mechanism(s) of action. Eighty-one polyphenols were identified, which exhibited a significant capacity to deactivate both ROS and RNS. C. phaea extract had the highest capacity to scavenge ROO˙ (68.94 μmol TE per g), O2˙- (IC50: 575.36 μg mL-1) and NO˙ (IC50: 16.96 μg mL-1), which may be attributed to the presence of ellagitanins. B. lancifolia decreased neutrophil influx into the peritoneal cavity of mice by 50% as compared to carrageenan and reduced Candida albicans biofilm viability by 3 log10 possibly due to complexation with cell membrane ergosterol. In summary, the BNF presented herein are good sources of bioactive compounds with positive effects on deactivation of biological reactive species, as well as with anti-inflammatory and antimicrobial activities, which can be altogether highly beneficial to human health.
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Affiliation(s)
- Jackeline Cintra Soares
- Department of Agri-Food Industry, Food and Nutrition, 'Luiz de Queiroz' College of Agriculture, University of São Paulo, Avenida Pádua Dias, 13418-900, Piracicaba, SP, Brazil.
| | - Pedro Luiz Rosalen
- Department of Physiological Sciences, Piracicaba Dental School, University of Campinas, Avenida Limeira 901, Areião, 13414-018, Piracicaba, SP, Brazil and Graduate Program in Biological Sciences, Federal University of Alfenas, MG, Brazil
| | - Josy Goldoni Lazarini
- Department of Physiological Sciences, Piracicaba Dental School, University of Campinas, Avenida Limeira 901, Areião, 13414-018, Piracicaba, SP, Brazil
| | | | - Adna Prado Massarioli
- Department of Agri-Food Industry, Food and Nutrition, 'Luiz de Queiroz' College of Agriculture, University of São Paulo, Avenida Pádua Dias, 13418-900, Piracicaba, SP, Brazil.
| | - Bruno Dias Nani
- Department of Physiological Sciences, Piracicaba Dental School, University of Campinas, Avenida Limeira 901, Areião, 13414-018, Piracicaba, SP, Brazil
| | - Marcelo Franchin
- Department of Physiological Sciences, Piracicaba Dental School, University of Campinas, Avenida Limeira 901, Areião, 13414-018, Piracicaba, SP, Brazil and School of Dentistry, Federal University of Alfenas - MG, Unifal - MG, Alfenas, Brazil
| | - Severino Matias de Alencar
- Department of Agri-Food Industry, Food and Nutrition, 'Luiz de Queiroz' College of Agriculture, University of São Paulo, Avenida Pádua Dias, 13418-900, Piracicaba, SP, Brazil.
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de Oliveira Schmidt H, Rockett FC, Klen AVB, Schmidt L, Rodrigues E, Tischer B, Augusti PR, de Oliveira VR, da Silva VL, Flôres SH, de O. Rios A. New insights into the phenolic compounds and antioxidant capacity of feijoa and cherry fruits cultivated in Brazil. Food Res Int 2020; 136:109564. [DOI: 10.1016/j.foodres.2020.109564] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/17/2020] [Revised: 07/13/2020] [Accepted: 07/17/2020] [Indexed: 02/03/2023]
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Bettio G, Zardo LC, Rosa CA, Záchia Ayub MA. Bioconversion of ferulic acid into aroma compounds by newly isolated yeast strains of the Latin American biodiversity. Biotechnol Prog 2020; 37:e3067. [PMID: 33405391 DOI: 10.1002/btpr.3067] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2020] [Revised: 08/11/2020] [Accepted: 08/13/2020] [Indexed: 12/13/2022]
Abstract
Nine yeast strains isolated from Latin American biodiversity were screened for ferulic acid (FA) consumption and conversion into aroma compounds such as vanillin, vanillic acid (VA), and 4-vinylguaiacol (VG). Selected strains (Rhodotorula mucilaginosa UFMG-CM-Y3647, UFMG-CM-Y2190, UFMG-CM-Y665) were evaluated in flask experiments to investigate the influence of the pH media on bioconversion and a two-step process was conducted to maximize the metabolites production. The effect of pH was found to be significantly important for FA bioconversion, as acidic conditions (pH < 6.0) improved VA accumulation, with highest production of 1.14 ± 0.02 and 1.25 ± 0.03 g/L shown by UFMG-CM-Y3647 and UFMG-CM-Y2190, respectively. The two-step process favored 4-VG production for most strains, being UFMG-CM-Y2190 the best producer, its cultures reaching 1.63 ± 0.09 g/L after 55 hr, showing a productivity of 29.59 ± 1.55 mg/(L·hr), as glucose affected the metabolites pool and redirected yeast metabolism. R mucilaginosa UFMG-CM-Y3647 was selected for scaled-up cultivations in a 2-L bioreactor, where pH-controlled pH 5.5 and aeration of 2.5 vvm was found to be the best condition to improve VA productivity, attaining final concentrations of 1.20 ± 0.02 g/L-1 (78% molar yield) and a productivity of 40.82 ± 0.57 mg/(L·hr).
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Affiliation(s)
- Giulia Bettio
- Biotechnology, Bioprocess, and Biocatalysis Group, Food Science and Technology Institute, Federal University of Rio Grande do Sul, Porto Alegre, Rio Grande do Sul, Brazil
| | - Luíza Caroline Zardo
- Biotechnology, Bioprocess, and Biocatalysis Group, Food Science and Technology Institute, Federal University of Rio Grande do Sul, Porto Alegre, Rio Grande do Sul, Brazil
| | - Carlos Augusto Rosa
- Department of Microbiology, ICB, C.P. 486, State University of Minas Gerais, Belo Horizonte, Minas Gerais, Brazil
| | - Marco Antônio Záchia Ayub
- Biotechnology, Bioprocess, and Biocatalysis Group, Food Science and Technology Institute, Federal University of Rio Grande do Sul, Porto Alegre, Rio Grande do Sul, Brazil
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Ourique LJ, Rocha CC, Gomes RCD, Rossi DM, Ayub MAZ. Bioreactor production of 2,3-butanediol by Pantoea agglomerans using soybean hull acid hydrolysate as substrate. Bioprocess Biosyst Eng 2020; 43:1689-1701. [PMID: 32356215 DOI: 10.1007/s00449-020-02362-0] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/17/2019] [Accepted: 04/23/2020] [Indexed: 11/30/2022]
Abstract
Production of 2,3-butanediol (2,3-BD) by Pantoea agglomerans strain BL1 was investigated using soybean hull hydrolysate as substrate in batch reactors. The cultivation media consisted of a mixture of xylose, arabinose, and glucose, obtained from the hemicellulosic fraction of the soybean hull biomass. We evaluated the influence of oxygen supply, pH control, and media supplementation on the growth kinetics of the microorganism and on 2,3-BD production. P. agglomerans BL1 was able to simultaneously metabolize all three monosaccharides present in the broth, with average conversions of 75% after 48 h of cultivation. The influence of aeration conditions employed demonstrated the mixed acid pathway of 2,3-BD formation by enterobacteria. Under fully aerated conditions (2 vvm of air), up to 14.02 g L-1 of 2.3-BD in 12 h of cultivation were produced, corresponding to yields of 0.53 g g-1 and a productivity of 1.17 g L-1 h-1, the best results achieved. These results suggest the production potential of 2,3-BD by P. agglomerans BL1, which has been recently isolated from an environmental consortium. The present work proposes a solution for the usage of the hemicellulosic fraction of agroindustry biomasses, carbohydrates whose utilization are not commonly addressed in bioprocess.
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Affiliation(s)
- Laura Jensen Ourique
- Biotechnology and Biochemical Engineering Laboratory (BiotecLab), Federal University of Rio Grande do Sul, Porto Alegre, Brazil
| | - Camille Conte Rocha
- Biotechnology and Biochemical Engineering Laboratory (BiotecLab), Federal University of Rio Grande do Sul, Porto Alegre, Brazil
| | - Raul Charpinel Diniz Gomes
- Biotechnology and Biochemical Engineering Laboratory (BiotecLab), Federal University of Rio Grande do Sul, Porto Alegre, Brazil
| | - Daniele Misturini Rossi
- Department of Chemical Engineering, Federal University of Rio Grande do Sul, Porto Alegre, Rio Grande do Sul, Brazil
| | - Marco Antônio Záchia Ayub
- Biotechnology and Biochemical Engineering Laboratory (BiotecLab), Federal University of Rio Grande do Sul, Porto Alegre, Brazil.
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Schmidt L, Heck NDV, Ferreira I, Göethel G, Somacal S, Emanuelli T, Rodrigues E, Garcia SC, Welke JE, Augusti PR. Ochratoxin A presence in Cabernet Sauvignon wine changes antioxidant activity in vitro and oxidative stress markers in vivo. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2020; 37:1755-1764. [PMID: 32805194 DOI: 10.1080/19440049.2020.1802067] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Abstract
Ochratoxin A (OTA) is a mycotoxin found in grape products and oxidative stress has been reported as an important mechanism involved in its toxicity, classified as possible carcinogenic to humans. Conversely, phenolics are known bioactive compounds in grapes and display great antioxidant properties. However, the biological effects of the concomitant presence of phenolic compounds and OTA remains unclear. The aim of this study was to evaluate, for the first time, the effect of OTA presence in Cabernet Sauvignon wine on antioxidant activity in vitro and on oxidative stress markers in vivo. In addition, the phenolic composition of wine was evaluated by LC-DAD-MS/MS. In vitro assays were based on spectrophotometric methods, while in vivo assays were performed evaluating oxidative stress markers in the nematode Caenorhabditis elegans, an alternative model to animal testing. A total of 23 phenolic compounds were identified in the Cabernet sauvignon red wine, including the anthocyanins delphinidin-3-O-glicoside and malvidin-3-O-glicoside, the flavonol quercetin-3-O-glucuronide and the phenolic acids caffeic, verbascoside and caftaric. Trans-resveratrol and trans-piceid were the only stilbenes found in the samples. OTA presence in the red wine was accompanied by reduction in GSH content and increase in hydroxyl radical generation in vitro. The presence of OTA in wine also increased lipoperoxidation and induced overexpression of the antioxidant enzymes superoxide dismutase and catalase in vivo. This study demonstrates that OTA presence in red wine can reduce its antioxidant potential in vitro and induces oxidative stress in vivo, without affecting the phenolic compounds levels in the samples. Thus, this work provides insights into the negative effects of the presence of OTA in wine, not only by its known toxicity, but also by prejudicing the antioxidant potential of wine. It is important to be aware of these effects when developing a complete description of OTA toxicity in humans.
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Affiliation(s)
- Luana Schmidt
- Institute of Food Science and Technology, Federal University of Rio Grande do Sul (UFRGS) , Porto Alegre, RS, Brazil
| | - Natália de Vargas Heck
- Institute of Food Science and Technology, Federal University of Rio Grande do Sul (UFRGS) , Porto Alegre, RS, Brazil
| | - Ingrid Ferreira
- Laboratory of Toxicology (LATOX), Department of Analyses, Faculty of Pharmacy, Federal University of Rio Grande do Sul (UFRGS) , Porto Alegre, RS, Brazil
| | - Gabriela Göethel
- Laboratory of Toxicology (LATOX), Department of Analyses, Faculty of Pharmacy, Federal University of Rio Grande do Sul (UFRGS) , Porto Alegre, RS, Brazil
| | - Sabrina Somacal
- Integrated Nucleus of Development in Laboratory Analysis (NIDAL), Department of Technology and Food Science, Center of Rural Sciences, Federal University of Santa Maria (UFSM) , Santa Maria, RS, Brazil
| | - Tatiana Emanuelli
- Integrated Nucleus of Development in Laboratory Analysis (NIDAL), Department of Technology and Food Science, Center of Rural Sciences, Federal University of Santa Maria (UFSM) , Santa Maria, RS, Brazil
| | - Eliseu Rodrigues
- Institute of Food Science and Technology, Federal University of Rio Grande do Sul (UFRGS) , Porto Alegre, RS, Brazil
| | - Solange Cristina Garcia
- Laboratory of Toxicology (LATOX), Department of Analyses, Faculty of Pharmacy, Federal University of Rio Grande do Sul (UFRGS) , Porto Alegre, RS, Brazil
| | - Juliane Elisa Welke
- Institute of Food Science and Technology, Federal University of Rio Grande do Sul (UFRGS) , Porto Alegre, RS, Brazil
| | - Paula Rossini Augusti
- Institute of Food Science and Technology, Federal University of Rio Grande do Sul (UFRGS) , Porto Alegre, RS, Brazil
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37
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Montagner GFFDS, Barbisan F, Ledur PC, Bolignon A, Motta JDR, Ribeiro EE, Praia RDS, Azzolin VF, Cadoná FC, Machado AK, Barcelos RP, da Cruz IBM. In Vitro Biological Properties of Solanum sessiliflorum (Dunal), an Amazonian Fruit. J Med Food 2020; 23:978-987. [PMID: 32598197 DOI: 10.1089/jmf.2019.0193] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022] Open
Abstract
Solanum sessiliflorum is an Amazonian fruit (cubiu) that has been domesticated since pre-Colombian era. It is also used in folk medicine to treat some clinical conditions. This investigation chemically characterized and analyzed the in vitro antioxidant and antitumoral effect of a cubiu pulp/seed hydroalcoholic extract. Cubiu extract was chemically characterized by high-performance liquid chromatography with diode array detector (HPLC-DAD), its antioxidant capacity measured by 2.2-diphenyl-1-picrylhydrazyl (DPPH) assay, and the following complementary in vitro protocols were performed: (1) cytoprotective effect of cubiu on human peripheral blood mononuclear cells (PBMCs) exposed to H2O2, a genotoxic and procarcinogen molecule; (2) effect of cubiu on low density lipoproteins oxidation; and (3) cytotoxic and antiproliferative effect on breast (MCF-7) and colorectal (HT-29) cancer cell lines. Biochemical and flow cytometry analyses were conducted in these protocols. Cubiu extract presented high concentrations of caffeic and gallic acids, beta-carotene, catechin, quercetin, and rutin, and its antioxidant capacity was confirmed. Cubiu attenuated H2O2 cytotoxicity on PBMCs, presented lowering effect on LDL oxidation, and induced mortality and proliferative inhibition of colorectal cancer cells. In cancer cells, cubiu extract at 10 μg/mL showed similar effects to 5-fluorouracil chemo drug reducing its viability and frequency of S-phase, indicating that cells are undergoing mitosis. In summary, despite the limitations of in vitro protocols, our results suggest that cubiu has several biological properties that affect human health.
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Affiliation(s)
| | - Fernanda Barbisan
- Graduate Program in Gerontology, Federal University of Santa Maria (UFSM), Santa Maria, Brazil.,Graduate Program in Pharmacology, Federal University of Santa Maria (UFSM), Santa Maria, Brazil
| | - Pauline Christ Ledur
- Graduate Program in Pharmacology, Federal University of Santa Maria (UFSM), Santa Maria, Brazil
| | - Aline Bolignon
- Federal University of Santa Maria (UFSM), Santa Maria, Brazil
| | - Jéssica de Rosso Motta
- Graduate Program in Gerontology, Federal University of Santa Maria (UFSM), Santa Maria, Brazil
| | - Euler Esteves Ribeiro
- Foundation of the State University of Amazonas (Funati), Amazonas State University, Manaus, Brazil
| | - Raquel de Souza Praia
- Foundation of the State University of Amazonas (Funati), Amazonas State University, Manaus, Brazil
| | - Verônica Farina Azzolin
- Graduate Program in Gerontology, Federal University of Santa Maria (UFSM), Santa Maria, Brazil
| | | | | | | | - Ivana Beatrice Mânica da Cruz
- Graduate Program in Gerontology, Federal University of Santa Maria (UFSM), Santa Maria, Brazil.,Graduate Program in Pharmacology, Federal University of Santa Maria (UFSM), Santa Maria, Brazil
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de Morais FP, Pessato TB, Rodrigues E, Peixoto Mallmann L, Mariutti LR, Netto FM. Whey protein and phenolic compound complexation: Effects on antioxidant capacity before and after in vitro digestion. Food Res Int 2020; 133:109104. [DOI: 10.1016/j.foodres.2020.109104] [Citation(s) in RCA: 27] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/01/2019] [Revised: 02/11/2020] [Accepted: 02/15/2020] [Indexed: 01/30/2023]
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39
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Lazarini JG, Franchin M, Soares JC, Nani BD, Massarioli AP, de Alencar SM, Rosalen PL. Anti-inflammatory and antioxidant potential, in vivo toxicity, and polyphenolic composition of Eugenia selloi B.D.Jacks. (pitangatuba), a Brazilian native fruit. PLoS One 2020; 15:e0234157. [PMID: 32516332 PMCID: PMC7282636 DOI: 10.1371/journal.pone.0234157] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/10/2020] [Accepted: 05/19/2020] [Indexed: 11/18/2022] Open
Abstract
Brazilian native fruits are a rich source of polyphenolic compounds that can act as anti-inflammatory and antioxidant agents. Here, we determined the polyphenolic composition, anti-inflammatory mechanism of action, antioxidant activity and systemic toxicity in Galleria mellonella larvae of Eugenia selloi B.D.Jacks. (synonym Eugenia neonitida Sobral) extract (Ese) and its polyphenol-rich fraction (F3) obtained through bioassay-guided fractionation. Phenolic compounds present in Ese and F3 were identified by LC-ESI-QTOF-MS. The anti-inflammatory activity of Ese and F3 was tested in vitro and in vivo through NF-κB activation, cytokine release and neutrophil migration assays. The samples were tested for their effects against reactive species (ROO•, O2•-, HOCl and NO•) and for their toxicity in Galleria mellonella larvae model. The presence of hydroxybenzoic acid, ellagitannins and flavonoids was identified. Ese and F3 reduced NF-κB activation, cytokine release and neutrophil migration, with F3 being three-fold more potent. Overall, F3 exhibited strong antioxidant effects against biologically relevant radicals, and neither Ese nor F3 were toxic to G. mellonella larvae. In conclusion, Ese and F3 revealed the presence of phenolic compounds that decreased the inflammatory parameters evaluated and inhibited reactive oxygen/nitrogen species. E. selloi is a novel source of bioactive compounds that may provide benefits for human health.
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Affiliation(s)
- Josy Goldoni Lazarini
- Department of Physiological Sciences, Piracicaba Dental School, University of Campinas, Piracicaba, Sao Paulo, Brazil
| | - Marcelo Franchin
- Department of Physiological Sciences, Piracicaba Dental School, University of Campinas, Piracicaba, Sao Paulo, Brazil
- Faculty of Dentistry, Federal University of Alfenas - UNIFAL, Alfenas, Minas Gerais, Brazil
- * E-mail: (MF); (PLR)
| | - Jackeline Cintra Soares
- Department of Agri-Food Industry, Food and Nutrition, “Luiz de Queiroz” College of Agriculture, University of São Paulo, Piracicaba, Sao Paulo, Brazil
| | - Bruno Dias Nani
- Department of Physiological Sciences, Piracicaba Dental School, University of Campinas, Piracicaba, Sao Paulo, Brazil
| | - Adna Prado Massarioli
- Department of Agri-Food Industry, Food and Nutrition, “Luiz de Queiroz” College of Agriculture, University of São Paulo, Piracicaba, Sao Paulo, Brazil
| | - Severino Matias de Alencar
- Department of Agri-Food Industry, Food and Nutrition, “Luiz de Queiroz” College of Agriculture, University of São Paulo, Piracicaba, Sao Paulo, Brazil
| | - Pedro Luiz Rosalen
- Department of Physiological Sciences, Piracicaba Dental School, University of Campinas, Piracicaba, Sao Paulo, Brazil
- Biological Sciences Graduate Program, Federal University of Alfenas - UNIFAL, Alfenas, Minas Gerais, Brazil
- * E-mail: (MF); (PLR)
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Characterization of Powdered Lulo ( Solanum quitoense) Bagasse as a Functional Food Ingredient. Foods 2020; 9:foods9060723. [PMID: 32498370 PMCID: PMC7353594 DOI: 10.3390/foods9060723] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2020] [Revised: 05/28/2020] [Accepted: 06/01/2020] [Indexed: 11/16/2022] Open
Abstract
The stabilization of fruit bagasse by drying and milling technology is a valuable processing technology to improve its durability and preserve its valuable biologically active components. The objective of this study was to evaluate the effect of lyophilization and air temperature (60 °C and 70 °C) in hot air-drying as well as grinding conditions (coarse or fine granulometry) on physico-chemical properties; water interaction capacity; antioxidant properties; and carotenoid content of powdered lulo bagasse. Air-drying kinetics at 60 °C and 70 °C and sorption isotherms at 20 °C were also determined. Results showed that drying conditions influence antioxidant properties and carotenoid content while granulometry slightly influenced fiber and water interaction properties. Fiber content was near 50% and carotenoid content was higher than 60 µg/g dry matter in lyophilized powder. This β-carotene content is comparable to that provided by carrot juice. Air-drying at 60 °C only reduced carotenoids content by 10%.
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41
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Xia T, Gao Y, Zhang L, Wang X, Pan G, Wang Z, Han S, Ma X, Zhao W, Zhang J. Sensitive Detection of Caffeic Acid and Rutin via the Enhanced Anodic Electrochemiluminescence Signal of Luminol. ANAL SCI 2020; 36:311-316. [PMID: 31611473 DOI: 10.2116/analsci.19p274] [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] [Indexed: 01/02/2023]
Abstract
The electrooxidation of phenolic groups of caffeic acid and rutin promote anodic electrochemiluminescence (ECL) luminol substantially. A sensitive, and cost-effective ECL method has thus been developed to detect caffeic acid, ranging from 0.1 to 5.0 μM, with a detection limit of 0.1 μM and rutin ranging from 0.2 to 25 μM with a detection limit of 0.12 μM. Contrarily, phenolic compounds quench the weak cathodic ECL of luminol. Both of anodic and cathodic ECL mechanisms of luminol in the presence of phenolic compounds are analyzed. The method based on the boomed anodic ECL of luminol is comparable to those based on Ru(bpy)32+ and S2O82-/O2 systems. A lower onset potential and price than the other ECL reagents would realize its widely applications in the detection of phenolic compounds in food and medicine.
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Affiliation(s)
- Tianlai Xia
- Flexible Printed Electronics Technology Center, Harbin Institute of Technology
| | - Yuan Gao
- Flexible Printed Electronics Technology Center, Harbin Institute of Technology.,College of Applied Chemistry, Shenyang University of Chemical Technology
| | - Ling Zhang
- School of Science, Harbin Institute of Technology
| | - Xinyu Wang
- Flexible Printed Electronics Technology Center, Harbin Institute of Technology
| | - Guangxing Pan
- Flexible Printed Electronics Technology Center, Harbin Institute of Technology
| | - Zhenyuan Wang
- Flexible Printed Electronics Technology Center, Harbin Institute of Technology
| | - Shuang Han
- College of Applied Chemistry, Shenyang University of Chemical Technology
| | - Xing Ma
- Flexible Printed Electronics Technology Center, Harbin Institute of Technology
| | - Weiwei Zhao
- Flexible Printed Electronics Technology Center, Harbin Institute of Technology
| | - Jiaheng Zhang
- Flexible Printed Electronics Technology Center, Harbin Institute of Technology
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Zardo I, Rodrigues NP, Sarkis JR, Marczak LD. Extraction and identification by mass spectrometry of phenolic compounds from canola seed cake. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:578-586. [PMID: 31591732 DOI: 10.1002/jsfa.10051] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/23/2019] [Revised: 08/14/2019] [Accepted: 09/11/2019] [Indexed: 06/10/2023]
Abstract
BACKGROUND Canola oil processing generates as by-products cakes rich in proteins, which have high nutritional value. These cakes contain an expressive amount of phenolic compounds which are important as antioxidants, but can interfere in proteins nutritional value. The aim of this work was to identify the phenolic compounds present in canola seed cake and to maximize their extraction by investigating the factors: temperature (20-70 °C), ethanol concentration in water (0-85%) and sample/solvent ratio (1:5-1:20). RESULTS The maximum phenolic compounds amount was obtained at 65 °C, ethanol concentration of 35% and sample/solvent ratio of 1:20. At this condition, more than 95% of these compounds were extracted from the canola seed cake. It was observed that the solvent could be re-used for additional extractions, reducing the solvent consumption. A large number of phenolic compounds were identified (24 compounds) and quantified, including sinapic acid derivatives, flavonoid glycosides derivatives and major and minor sinapoyl choline derivatives. CONCLUSION The phenolic compounds can be easily extracted from the canola seed cake, resulting in a cake with low antinutrients content and, in contrast, an extract rich in antioxidant compounds with possible use as a natural source of antioxidants. © 2019 Society of Chemical Industry.
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Affiliation(s)
- Ivanor Zardo
- Chemical Engineering Department, Federal University of Rio Grande do Sul, Porto Alegre, Brazil
| | - Naira Poerner Rodrigues
- Chemical Engineering Department, Federal University of Rio Grande do Sul, Porto Alegre, Brazil
| | - Júlia R Sarkis
- Chemical Engineering Department, Federal University of Rio Grande do Sul, Porto Alegre, Brazil
| | - Ligia Df Marczak
- Chemical Engineering Department, Federal University of Rio Grande do Sul, Porto Alegre, Brazil
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43
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da Rocha CB, Noreña CPZ. Microwave-Assisted Extraction and Ultrasound-Assisted Extraction of Bioactive Compounds from Grape Pomace. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2020. [DOI: 10.1515/ijfe-2019-0191] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
AbstractThe grape pomace is a by-product from the industrial processing of grape juice, which can be used as a source of bioactive compounds. The aim of this study was to separate the phenolic compounds from grape pomace using an acidic aqueous solution with 2 % citric acid as a solvent, using both ultrasound-assisted extraction, with powers of 250, 350 and 450 W and times of 5, 10 and 15 min, and microwave-assisted extraction using powers of 600, 800 and 1,000 W and times of 5, 7 and 10 min. The results showed that for both methods of extraction, the contents of total phenolic compounds and antioxidant activity by ABTS and DPPH increased with time, and microwave at 1,000 W for 10 min corresponded to the best extraction condition. However, the contents of phenolic compounds and antioxidant activity were lower than exhaustive extraction using acidified methanol solution.
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Affiliation(s)
- Cassiano Brown da Rocha
- Instituto de Ciência e Tecnologia de Alimentos, Federal University of Rio Grande do Sul, Avenida Bento Gonçalves, 9500, Prédio 43212, Campus do Vale, CEP 91501-970, Porto Alegre90040-060, RS, Brazil
| | - Caciano Pelayo Zapata Noreña
- Instituto de Ciência e Tecnologia de Alimentos, Federal University of Rio Grande do Sul, Avenida Bento Gonçalves, 9500, Prédio 43212, Campus do Vale, CEP 91501-970, Porto Alegre90040-060, RS, Brazil
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44
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Comprehensive identification and quantification of unexploited phenolic compounds from red and yellow araçá (Psidium cattleianum Sabine) by LC-DAD-ESI-MS/MS. Food Res Int 2020; 131:108978. [PMID: 32247464 DOI: 10.1016/j.foodres.2020.108978] [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: 09/19/2019] [Revised: 12/20/2019] [Accepted: 01/03/2020] [Indexed: 01/05/2023]
Abstract
LC-DAD-ESI-MS/MS was used to comprehensively characterise the non-extractable phenolic compounds (NEPC) in red and yellow araçá genotypes. Results showed a total of 45 and 43 phenolic compounds in the NEPC fraction and, similarly, 51 and 50 compounds in extractable phenolic compounds (EPC) fraction from red and yellow araçá, respectively. Gallic acid and ellagic acid were the unique compounds found in both fractions. The NEPC fraction represented about 35% (m/m) of the total phenolic content and was characterised by an abundance of phenolic acids, while the EPC fraction was rich in flavanols. Although NEPC represented one-third of the total phenolic compounds found in araçá, its antioxidant capacity (against peroxyl radical) was 50% higher than the EPC fraction. The results of this work show that the NEPC fraction of araçá has great diversity and a relatively high concentration of low-molecular-weight phenolic compounds with high antioxidant capacity.
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45
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Vargas-Muñoz DP, Kurozawa LE. Influence of combined hydrolyzed collagen and maltodextrin as carrier agents in spray drying of cocona pulp. BRAZILIAN JOURNAL OF FOOD TECHNOLOGY 2020. [DOI: 10.1590/1981-6723.25419] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Abstract This work aimed to evaluate the effect of carrier agents containing maltodextrin and protein, represented by hydrolyzed collagen on the spray drying process of cocona (Solanum sessiliflorum Dunal), and on the properties of the resulting powders. We used pre-established proportions between the solids of cocona pulp and the carrier agents (P:CA), and among carrier agents themselves, maltodextrin and hydrolyzed collagen, (MD:HC). The process was carried out in a spray dryer at an inlet air temperature of 120 ºC. We prepared twelve feed solutions containing 20% of total solids, with P:CA ratios of 1:3, 1:4, 1:5 and 1:6, and MD:HC ratios of 0:100, 50:50, and 100:0. Solids recovery was obtained for the evaluation of the spray drying process. The cocona pulp powders were analyzed for moisture content, water activity, particle size distribution, mean particle diameter, chemical structure (FTIR) and color. For a P:CA of 1:6, for the sample formulated with hydrolyzed collagen only, solids recovery (96.2%) was much higher than that of the sample with maltodextrin only (39.2%). The chemical structure of cocona powders can be considered a sign of a good encapsulation process. The color of the cocona pulp powder was similar to that of the carrier agents. The formulation with highest content of hydrolyzed collagen improved the recovery of solids, guaranteed the cocona pulp encapsulation, and obtained fruit powders with bioactive properties.
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46
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Colet R, Urnau L, De Souza Hassemer G, Dias BB, Zeni J, Rodrigues E, Jacques RA, Di Luccio M, Valduga E. Kinetic Parameters of Fed-Batch Production of Carotenoids bySporidiobolus salmonicolorUsing Low-Cost Agro-Industrial Substrates. Ind Biotechnol (New Rochelle N Y) 2019. [DOI: 10.1089/ind.2019.0015] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022] Open
Affiliation(s)
- Rosicler Colet
- Department of Food Engineering, URI Campus de Erechim, Erechim, Brazil
| | - Letícia Urnau
- Department of Food Engineering, URI Campus de Erechim, Erechim, Brazil
| | | | - Bruna Bernar Dias
- Institute of Chemical, Federal University of Rio Gande do Sul, Porto Alegre, Brazil
| | - Jamile Zeni
- Department of Food Engineering, URI Campus de Erechim, Erechim, Brazil
| | - Eliseu Rodrigues
- Institute of Chemical, Federal University of Rio Gande do Sul, Porto Alegre, Brazil
| | | | - Marco Di Luccio
- Department of Chemical and Food Engineering, Federal University of Santa Catarina, Florianópolis, Brazil
| | - Eunice Valduga
- Department of Food Engineering, URI Campus de Erechim, Erechim, Brazil
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47
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Anthocyanins, non-anthocyanin phenolics, tocopherols and antioxidant capacity of açaí juice (Euterpe oleracea) as affected by high pressure processing and thermal pasteurization. INNOV FOOD SCI EMERG 2019. [DOI: 10.1016/j.ifset.2019.05.001] [Citation(s) in RCA: 46] [Impact Index Per Article: 9.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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48
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Teixeira N, Melo JC, Batista LF, Paula-Souza J, Fronza P, Brandão MG. Edible fruits from Brazilian biodiversity: A review on their sensorial characteristics versus bioactivity as tool to select research. Food Res Int 2019; 119:325-348. [DOI: 10.1016/j.foodres.2019.01.058] [Citation(s) in RCA: 43] [Impact Index Per Article: 8.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/21/2018] [Revised: 01/21/2019] [Accepted: 01/23/2019] [Indexed: 12/24/2022]
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49
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Guandalini BBV, Rodrigues NP, Marczak LDF. Sequential extraction of phenolics and pectin from mango peel assisted by ultrasound. Food Res Int 2019; 119:455-461. [DOI: 10.1016/j.foodres.2018.12.011] [Citation(s) in RCA: 76] [Impact Index Per Article: 15.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2018] [Revised: 11/22/2018] [Accepted: 12/09/2018] [Indexed: 01/28/2023]
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50
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Marigold carotenoids: Much more than lutein esters. Food Res Int 2019; 119:653-664. [DOI: 10.1016/j.foodres.2018.10.043] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/07/2018] [Revised: 10/08/2018] [Accepted: 10/11/2018] [Indexed: 11/17/2022]
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