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Ares AM, Bernal J, Janvier A, Toribio L. CHIRAL AND ACHIRAL SEPARATION OF TEN FLAVANONES USING SUPERCRITICAL FLUID CHROMATOGRAPHY. APPLICATION TO BEE POLLEN ANALYSIS. J Chromatogr A 2022; 1685:463633. [DOI: 10.1016/j.chroma.2022.463633] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2022] [Revised: 10/28/2022] [Accepted: 10/30/2022] [Indexed: 11/06/2022]
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Grohar MC, Medic A, Ivancic T, Veberic R, Jogan J. Color Variation and Secondary Metabolites' Footprint in a Taxonomic Complex of Phyteuma sp. (Campanulaceae). PLANTS (BASEL, SWITZERLAND) 2022; 11:2894. [PMID: 36365351 PMCID: PMC9658285 DOI: 10.3390/plants11212894] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 09/21/2022] [Revised: 10/25/2022] [Accepted: 10/25/2022] [Indexed: 06/16/2023]
Abstract
In the genus Phyteuma, the taxonomic delimitation of some species is difficult since a high variability of morphological traits, such as flower color, is present, probably due to high levels of hybridization. Historic descriptions and the morphological traits used in the taxonomic keys are sometimes unclear and lead to misinterpretations. Here, a detailed analysis of flower color variability in different populations of sympatric P. spicatum, P. ovatum, and P. persicifolium constitutes a new approach to clarifying the taxonomic statuses. The numeric analysis of color, providing colorimetric variables, together with the detailed description of the metabolic profiles of populations with different flower colors, constitute a unique chemical fingerprint that identifies species and subspecies with clear markers. This study is the most complete metabolic research on genus Phyteuma, since we identified and quantified 44 phenolic compounds using HPLC-MS, comprising 14 phenolic acids, 23 flavonols and flavones, and, for the first time in the genus, 7 anthocyanins involved in flower color variability. This approach contributes to clarifying the differences between species, which is particularly relevant in taxonomic complexes such as the present, where morphology fails to clearly differentiate taxa at specific and intraspecific levels.
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Affiliation(s)
- Mariana Cecilia Grohar
- Department of Agronomy, Biotechnical Faculty, University of Ljubljana, Jamnikarjeva ulica 101, 1000 Ljubljana, Slovenia
| | - Aljaz Medic
- Department of Agronomy, Biotechnical Faculty, University of Ljubljana, Jamnikarjeva ulica 101, 1000 Ljubljana, Slovenia
| | - Tea Ivancic
- Department of Agronomy, Biotechnical Faculty, University of Ljubljana, Jamnikarjeva ulica 101, 1000 Ljubljana, Slovenia
| | - Robert Veberic
- Department of Agronomy, Biotechnical Faculty, University of Ljubljana, Jamnikarjeva ulica 101, 1000 Ljubljana, Slovenia
| | - Jernej Jogan
- Department of Biology, Biotechnical Faculty, University of Ljubljana, Vecna pot 111, 1000 Ljubljana, Slovenia
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Izzo L, Castaldo L, Lombardi S, Gaspari A, Grosso M, Ritieni A. Bioaccessibility and Antioxidant Capacity of Bioactive Compounds From Various Typologies of Canned Tomatoes. Front Nutr 2022; 9:849163. [PMID: 35350409 PMCID: PMC8958018 DOI: 10.3389/fnut.2022.849163] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/05/2022] [Accepted: 02/07/2022] [Indexed: 12/30/2022] Open
Abstract
Tomato (Solanum lycopersicum L.) is one of the most consumed vegetables in the world; it contains high amounts of antioxidant phytochemicals and essential nutrients. Although it is commonly consumed fresh, more than 80% of its consumption derives from processed products. Since limited information on changes in the bioaccessibility of bioactive compounds during gastrointestinal digestion was reported, this current study aimed to monitor the antioxidant activity, total polyphenolic and carotenoid content, and bioaccessibility during in vitro gastrointestinal digestion of different typologies (n = 7) of canned tomatoes. A comprehensive evaluation of the polyphenolic profile of digested and not digested samples was ascertained by ultra-high-performance liquid chromatography combined with high-resolution Orbitrap mass spectrometry. The results highlighted a considerable content of rutin (1.191-9.516 mg/100 g), naringenin (0.359-1.452 mg/100 g), chlorogenic acid (1.857-11.236 mg/100 g), and lycopene (50.894-222.061 mg/kg) in the analyzed matrices. After in vitro gastrointestinal digestion, large variability, losses and low recovery were recorded. An appreciable percentage of rutin (30.7%), naringenin (29.6%), chlorogenic acid (25.8%), and lycopene (varied between 9.3 and 20%) remained bioaccessible after the in vitro gastrointestinal digestion. Our study could be a valid support to evaluate which content of bioactive compounds could be really bioaccessible to exercise beneficial effects on human health.
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Affiliation(s)
- Luana Izzo
- Laboratory of Food Chemistry, Department of Pharmacy, School of Medicine, University of Naples Federico II, Naples, Italy
| | - Luigi Castaldo
- Laboratory of Food Chemistry, Department of Pharmacy, School of Medicine, University of Naples Federico II, Naples, Italy
| | - Sonia Lombardi
- Laboratory of Food Chemistry, Department of Pharmacy, School of Medicine, University of Naples Federico II, Naples, Italy
| | - Anna Gaspari
- Laboratory of Food Chemistry, Department of Pharmacy, School of Medicine, University of Naples Federico II, Naples, Italy
| | - Michela Grosso
- Laboratory of Biochemistry and Molecular Biology, Department of Molecular Medicine and Medical Biotechnology, School of Medicine, University of Naples Federico II, Naples, Italy.,CEINGE-Biotecnologie Avanzate, Naples, Italy
| | - Alberto Ritieni
- Laboratory of Food Chemistry, Department of Pharmacy, School of Medicine, University of Naples Federico II, Naples, Italy.,Health Education and Sustainable Development, University of Naples Federico II, Naples, Italy
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Production system influences tomato phenolics and indoleamines in a cultivar-specific manner. Food Res Int 2021; 140:110016. [PMID: 33648247 DOI: 10.1016/j.foodres.2020.110016] [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: 06/03/2020] [Revised: 12/05/2020] [Accepted: 12/09/2020] [Indexed: 12/15/2022]
Abstract
Tomato (Solanum lycopersicum) fruit is a rich source of health-promoting compounds, and epidemiological studies show that tomato consumption may reduce the risk of chronic diseases. This study compared the effect of genotype, production system, and their interaction on eight tomato varieties grown in the open-field (OF) or net-house (NH), a structure completely covered with a 50-mesh screen to reduce pest and wind damage, in South Texas. The NH structure reduced solar radiation up to ~30% and decreased wind speed by 6.44 km/h compared with conditions measured in the OF. We simultaneously analyzed 16 phenolics and indoleamines using ultra-high-performance liquid chromatography coupled with quadrupole time-of-flight high-resolution mass spectrometry (UHPLC/ESI-HR-QTOFMS). The chemometric analysis showed a distinct difference between NH- and OF-grown tomatoes irrespective of the variety. The melatonin and serotonin contents showed a cultivar-specific effect of the production system. Likewise, the effect of cultivation systems on levels of phenolic acids and flavonoids varied based on tomato cultivar. Among the studied phenolic acids, significantly enhanced levels of sinapic acid were observed in OF-grown tomatoes. Similarly, we detected a considerable genotypic effect on gallic acid, p-coumaric acid, ferulic acid, sinapic acid, and naringin. The interaction of cultivar and production system substantially affected gallic acid, protocatechuic acid, sinapic acid, and apigenin. However, further studies need to be performed to explore the environment-specific effects on the total composition. In summary, our results indicate that the production system plays an important role in tomato composition beyond the natural genetic variation among cultivars.
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Ha HTN, Minh Thuy N. Kinetic Study of Water and Total Soluble Solid Changes of Black Cherry Tomato (Solanum Lycopersicum cv. OG) Sauce using Rotary Vacuum Evaporation. CURRENT RESEARCH IN NUTRITION AND FOOD SCIENCE JOURNAL 2020. [DOI: 10.12944/crnfsj.8.3.30] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Abstract
Kinetics of water removal and total soluble solid (TSS) content change of black cherry tomato (cv. OG) sauce by rotary vacuum evaporation (RVE) were investigated. The effect of different vacuum conditions (vacuum levels and boiling temperatures of 500 mmHg - 80oC, 550 mmHg - 75oC, 600 mmHg - 70oC and 650 mmHg - 65oC) during evaporation /concentration was examined. Tomatoes puree with an initial TSS of 13.47±0.18oBrix was concentrated to 39.83±0.30oBrix. There was a linear relationship between water removal and time during the concentration of black cherry tomato sauce by RVE. The TSS change of tomato sauce during the concentration was applied to three exponential mathematical models (two-parameter, three-parameter, and four-parameter). In studying the consistency of all models, some statistical indicators, namely the coefficient of determination (R2), the chi-square (χ2) as well as the root mean square error (RMSE) were considered. Among the models, the three-parameter exponential model was proven to best describe the concentration behavior of the tomato sauce using rotary vacuum evaporation with the highest R2, the lowest χ2, and the lowest RMSE. The validation with the experimental data at other vacuum levels had also confirmed the consistency of the selected model. This knowledge is very important for process optimization and product quality improvement.
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Affiliation(s)
- Ho Thi Ngan Ha
- 1Faculty of Agriculture and Natural Resources, An Giang University, Vietnam. 2Vietnam National University Ho Chi Minh City, Vietnam. 3College of Agriculture, Can Tho University, Vietnam
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Bakir S, Capanoglu E, Hall RD, de Vos RCH. Variation in secondary metabolites in a unique set of tomato accessions collected in Turkey. Food Chem 2020; 317:126406. [PMID: 32097823 DOI: 10.1016/j.foodchem.2020.126406] [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: 11/24/2019] [Revised: 02/10/2020] [Accepted: 02/11/2020] [Indexed: 01/28/2023]
Abstract
In this study, 50 tomato landraces grown in Turkey were investigated in terms of their secondary metabolite profiles. Each accession was planted in 2016 and 2017 in 3 replicates in an open field. In this study, color, pH and brix of the fruit samples were measured and an unbiased LCMS-based metabolomics approach was applied. Based on Principal Components Analysis (PCA) and Hierarchical Cluster Analysis (HCA) of the relative abundance levels of >250 metabolites, it could be concluded that fruit size was the most influential to the biochemical composition, rather than the geographical origin of accessions. Results indicated substantial biodiversity in various metabolites generally regarded as key to fruit quality aspects, including sugars; phenolic compounds like phenylpropanoids and flavonoids; alkaloids and glycosides of flavour-related volatile compounds. The phytochemical data provides insight into which Turkish accessions might be most promising as starting materials for the tomato processing and breeding industries.
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Affiliation(s)
- Sena Bakir
- Istanbul Technical University, Faculty of Chemical and Metallurgical Engineering, Food Engineering Department, Maslak, Istanbul, Turkey; Recep Tayyip Erdogan University, Faculty of Engineering, Merkez, Rize, Turkey
| | - Esra Capanoglu
- Istanbul Technical University, Faculty of Chemical and Metallurgical Engineering, Food Engineering Department, Maslak, Istanbul, Turkey.
| | - Robert D Hall
- Bioscience, Wageningen University and Research Centre (Wageningen-UR), PO Box 16, 6700 AA Wageningen, The Netherlands; Laboratory of Plant Physiology, Wageningen University & Research, PO Box 16, 6700 AA, Wageningen, The Netherlands
| | - Ric C H de Vos
- Bioscience, Wageningen University and Research Centre (Wageningen-UR), PO Box 16, 6700 AA Wageningen, The Netherlands.
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Rinaldi de Alvarenga JF, Quifer-Rada P, Westrin V, Hurtado-Barroso S, Torrado-Prat X, Lamuela-Raventós RM. Mediterranean sofrito home-cooking technique enhances polyphenol content in tomato sauce. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:6535-6545. [PMID: 31321777 DOI: 10.1002/jsfa.9934] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/04/2019] [Revised: 06/06/2019] [Accepted: 07/16/2019] [Indexed: 06/10/2023]
Abstract
BACKGROUND Sofrito, a basic culinary technique widely used in the Mediterranean, may preserve dietary polyphenols and enhance their intake in the Mediterranean population. The aim of this study was to investigate if the sofrito technique improves the polyphenol extractability in a tomato-based sofrito sauce. RESULTS A full factorial design was applied using mathematical models. The content of chlorogenic acid, ferulic acid hexoside and naringenin was higher in the sofrito sauce than in raw tomato. The bioaccessibility of some tomato polyphenols was enhanced by the presence of olive oil and they were protected from oxidation during the cooking process by the use of onion. CONCLUSION The use of olive oil and onion in Mediterranean cooking as a base for sauces and dishes, with an appropriate cooking time, preserve the polyphenol content of food. Thus, Mediterranean cuisine may contribute to the health effects of the Mediterranean diet. © 2019 Society of Chemical Industry.
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Affiliation(s)
- José Fernando Rinaldi de Alvarenga
- Department of Nutrition, Food Sciences and Gastronomy, XaRTA, INSA-UB, School of Pharmacy and Food Sciences, University of Barcelona, Barcelona, Spain
| | - Paola Quifer-Rada
- Department of Nutrition, Food Sciences and Gastronomy, XaRTA, INSA-UB, School of Pharmacy and Food Sciences, University of Barcelona, Barcelona, Spain
- CIBER Physiopathology of Obesity and Nutrition (CIBEROBN), Instituto de Salud Carlos III, Madrid, Spain
| | - Victoria Westrin
- Internal Medicine and Clinical Nutrition Department, Sahlgrenska Academy, University of Gothenburg, Gothenburg, Sweden
| | - Sara Hurtado-Barroso
- Department of Nutrition, Food Sciences and Gastronomy, XaRTA, INSA-UB, School of Pharmacy and Food Sciences, University of Barcelona, Barcelona, Spain
- CIBER Physiopathology of Obesity and Nutrition (CIBEROBN), Instituto de Salud Carlos III, Madrid, Spain
| | - Xavier Torrado-Prat
- Department of Nutrition, Food Sciences and Gastronomy, XaRTA, INSA-UB, School of Pharmacy and Food Sciences, University of Barcelona, Barcelona, Spain
| | - Rosa M Lamuela-Raventós
- Department of Nutrition, Food Sciences and Gastronomy, XaRTA, INSA-UB, School of Pharmacy and Food Sciences, University of Barcelona, Barcelona, Spain
- CIBER Physiopathology of Obesity and Nutrition (CIBEROBN), Instituto de Salud Carlos III, Madrid, Spain
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8
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Jiao Y, Chen D, Fan M, Young Quek S. UPLC-QqQ-MS/MS-based phenolic quantification and antioxidant activity assessment for thinned young kiwifruits. Food Chem 2019; 281:97-105. [DOI: 10.1016/j.foodchem.2018.12.062] [Citation(s) in RCA: 32] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/03/2018] [Revised: 12/04/2018] [Accepted: 12/10/2018] [Indexed: 01/10/2023]
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Rinaldi de Alvarenga JF, Quifer-Rada P, Francetto Juliano F, Hurtado-Barroso S, Illan M, Torrado-Prat X, Lamuela-Raventós RM. Using Extra Virgin Olive Oil to Cook Vegetables Enhances Polyphenol and Carotenoid Extractability: A Study Applying the sofrito Technique. Molecules 2019; 24:molecules24081555. [PMID: 31010212 PMCID: PMC6514867 DOI: 10.3390/molecules24081555] [Citation(s) in RCA: 29] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2019] [Revised: 04/04/2019] [Accepted: 04/12/2019] [Indexed: 11/17/2022] Open
Abstract
Olive oil is the main source of fat in the Mediterranean diet and the most frequently used ingredient in Mediterranean cuisine. Cooking with olive oil has been attracting attention because it can act as a food excipient, thereby increasing the bioaccessibility and bioavailability of ingested bioactive compounds. The aim of this study was to understand the effect of cooking with olive oil on the bioactive components in other ingredients (tomato, onion, and garlic) of sofrito sauce, a representative model of Mediterranean cuisine. After the cooking process, polyphenols from tomato, onion, and garlic were detected in the olive oil, especially naringenin, ferulic acid, and quercetin, as well as a high content of carotenoid Z-isomers, which are more bioavailable than the E-isomers. Therefore, traditional Mediterranean cuisine could play an important role in the health-improving effects of the Mediterranean diet.
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Affiliation(s)
- José Fernando Rinaldi de Alvarenga
- Department of Nutrition, Food Sciences and Gastronomy, XaRTA, INSA-UB, School of Pharmacy and Food Sciences, University of Barcelona, Carrer Prat de la Riba, 171, 08921 Santa Coloma de Gramenet, Spain.
| | - Paola Quifer-Rada
- Department of Endocrinology & Nutrition, CIBER of Diabetes and Associated Metabolic Diseases (CIBERDEM), Biomedical Research Institute Sant Pau, Hospital de la Santa Creu i Sant Pau, Carrer de Sant Quintín, 77, 08041 Barcelona, Spain.
| | - Fernanda Francetto Juliano
- Department of Agri-food Industry, Food and Nutrition, 'Luiz de Queiroz' College of Agriculture, University of São Paulo, Av, Pádua Dias, P.O. Box 9, Piracicaba 13418-900, SP, Brazil.
| | - Sara Hurtado-Barroso
- Department of Nutrition, Food Sciences and Gastronomy, XaRTA, INSA-UB, School of Pharmacy and Food Sciences, University of Barcelona, Carrer Prat de la Riba, 171, 08921 Santa Coloma de Gramenet, Spain.
- CIBER of Obesity and Nutrition (CIBEROBN), Institute of Health Carlos III, Av. Monforte de Lemos, 3-5, Pabellón 11, planta 0, 28029 Madrid, Spain.
| | - Montserrat Illan
- Department of Nutrition, Food Sciences and Gastronomy, XaRTA, INSA-UB, School of Pharmacy and Food Sciences, University of Barcelona, Carrer Prat de la Riba, 171, 08921 Santa Coloma de Gramenet, Spain.
| | - Xavier Torrado-Prat
- Department of Nutrition, Food Sciences and Gastronomy, XaRTA, INSA-UB, School of Pharmacy and Food Sciences, University of Barcelona, Carrer Prat de la Riba, 171, 08921 Santa Coloma de Gramenet, Spain.
| | - Rosa Maria Lamuela-Raventós
- Department of Nutrition, Food Sciences and Gastronomy, XaRTA, INSA-UB, School of Pharmacy and Food Sciences, University of Barcelona, Carrer Prat de la Riba, 171, 08921 Santa Coloma de Gramenet, Spain.
- CIBER of Obesity and Nutrition (CIBEROBN), Institute of Health Carlos III, Av. Monforte de Lemos, 3-5, Pabellón 11, planta 0, 28029 Madrid, Spain.
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10
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Vlaisavljević S, Colmán Martínez M, Stojanović A, Martínez-Huélamo M, Grung B, Lamuela Raventós RM. Characterisation of bioactive compounds and assessment of antioxidant activity of different traditional Lycopersicum esculentum L. varieties: chemometric analysis. Int J Food Sci Nutr 2019; 70:813-824. [PMID: 30969141 DOI: 10.1080/09637486.2019.1587742] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
Abstract
Eight different Serbian genotypes were analysed for their polyphenol, carotenoid, vitamin C content and evaluated for their antioxidant properties. The highest content of biologically important carotenoids such as lutein (4.58 mg/10 g), lycopene (160.64 mg/10 g) and β-carotene (189.64 mg/10 g) were detected in the genotype S606. Rutin was the most abundant phenolic compound in all tastes samples, but its content is highest in the genotype S615 (1424.30 µg/100 g dw). All tomato samples were the great source of vitamin C, where the sample S615 stood out (68.54 mg AA g-1 of dw). Their content of antioxidant compounds suggested that genotypes S606 and S615 showed the best antioxidant potential. Principal component analysis (PCA) and Partial least squares (PLS) were applied to analyse results. The results obtained in the present study could be of considerable interest for breeding programmes wishing to select tomato genotypes with high biological and nutritional properties.
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Affiliation(s)
- Sanja Vlaisavljević
- Department of Chemistry, Biochemistry and Environmental Protection, Faculty of Sciences, University of Novi Sad , Novi Sad , Serbia
| | - Mariel Colmán Martínez
- Department of Nutrition, Food Science and Gastronomy, XaRTA, INSA-UB, y School of Pharmacy and Food Science, University of Barcelona , Barcelona , Spain
| | | | - Miriam Martínez-Huélamo
- Department of Nutrition, Food Science and Gastronomy, XaRTA, INSA-UB, y School of Pharmacy and Food Science, University of Barcelona , Barcelona , Spain.,Centro de Investigación Biomédica en Red de la Fisiopatología de la Obesidad y Nutrición (CIBEROBN). Instituto de Salud Carlos III , Barcelona , Spain
| | - Bjørn Grung
- Department of Chemistry, University of Bergen , Bergen , Norway
| | - Rosa María Lamuela Raventós
- Department of Nutrition, Food Science and Gastronomy, XaRTA, INSA-UB, y School of Pharmacy and Food Science, University of Barcelona , Barcelona , Spain.,Centro de Investigación Biomédica en Red de la Fisiopatología de la Obesidad y Nutrición (CIBEROBN). Instituto de Salud Carlos III , Barcelona , Spain
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Zhao XJ, Chen D, Kilmartin PA, Jiao BN. Simultaneous Determination of Phenolics and Polymethoxylated Flavones in Citrus Fruits by Ultra-High Performance Liquid Chromatography Coupled with Triple-Quadrupole Mass Spectrometry (UHPLC-QqQ-MS). ANAL LETT 2019. [DOI: 10.1080/00032719.2019.1584628] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Affiliation(s)
- Xi Juan Zhao
- Laboratory of Quality and Safety Risk Assessment for Citrus Products (Chongqing) Ministry of Agriculture, Citrus Research Institute, College of Horticulture and Landscape Architecture, Southwest University, Chongqing, China
- School of Chemical Sciences, The University of Auckland, Auckland, New Zealand
| | - Donglin Chen
- School of Chemical Sciences, The University of Auckland, Auckland, New Zealand
| | - Paul A. Kilmartin
- School of Chemical Sciences, The University of Auckland, Auckland, New Zealand
| | - Bi Ning Jiao
- Laboratory of Quality and Safety Risk Assessment for Citrus Products (Chongqing) Ministry of Agriculture, Citrus Research Institute, College of Horticulture and Landscape Architecture, Southwest University, Chongqing, China
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Rodriguez-Rodriguez R, Jiménez-Altayó F, Alsina L, Onetti Y, Rinaldi de Alvarenga JF, Claro C, Ogalla E, Casals N, Lamuela-Raventos RM. Mediterranean tomato-based sofrito
protects against vascular alterations in obese Zucker rats by preserving NO bioavailability. Mol Nutr Food Res 2017; 61. [DOI: 10.1002/mnfr.201601010] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/18/2016] [Revised: 02/17/2017] [Accepted: 03/03/2017] [Indexed: 11/12/2022]
Affiliation(s)
- Rosalia Rodriguez-Rodriguez
- Basic Sciences Department; Faculty of Medicine and Health Sciences; Universitat Internacional de Catalunya; Sant Cugat del Vallès Barcelona Spain
| | - Francesc Jiménez-Altayó
- Departament de Farmacologia, de Terapèutica i de Toxicologia; Institut de Neurociències; Facultat de Medicina; Universitat Autònoma de Barcelona; Bellaterra Spain
| | - Laia Alsina
- Departament de Farmacologia, de Terapèutica i de Toxicologia; Institut de Neurociències; Facultat de Medicina; Universitat Autònoma de Barcelona; Bellaterra Spain
| | - Yara Onetti
- Departament de Farmacologia, de Terapèutica i de Toxicologia; Institut de Neurociències; Facultat de Medicina; Universitat Autònoma de Barcelona; Bellaterra Spain
| | | | - Carmen Claro
- Departamento de Farmacología; Facultad de Farmacia; Universidad de Sevilla; Sevilla Spain
| | - Elena Ogalla
- Departamento de Farmacología; Facultad de Farmacia; Universidad de Sevilla; Sevilla Spain
| | - Núria Casals
- Basic Sciences Department; Faculty of Medicine and Health Sciences; Universitat Internacional de Catalunya; Sant Cugat del Vallès Barcelona Spain
- CIBER Fisiopatología de la Obesidad y la Nutrición (CIBEROBN); Instituto de Salud Carlos III; Madrid Spain
| | - Rosa M. Lamuela-Raventos
- Nutrition, Food Science Department and Gastronomy; XaRTA, INSA-UB Pharmacy; University of Barcelona; Barcelona Spain
- CIBER Fisiopatología de la Obesidad y la Nutrición (CIBEROBN); Instituto de Salud Carlos III; Madrid Spain
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14
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Bioactive compounds and antioxidant potential in tomato pastes as affected by hot and cold break process. Food Chem 2017; 220:31-41. [DOI: 10.1016/j.foodchem.2016.09.190] [Citation(s) in RCA: 38] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2016] [Revised: 09/24/2016] [Accepted: 09/28/2016] [Indexed: 10/20/2022]
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15
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Iijima Y, Iwasaki Y, Otagiri Y, Tsugawa H, Sato T, Otomo H, Sekine Y, Obata A. Flavor characteristics of the juices from fresh market tomatoes differentiated from those from processing tomatoes by combined analysis of volatile profiles with sensory evaluation. Biosci Biotechnol Biochem 2016; 80:2401-2411. [DOI: 10.1080/09168451.2016.1222264] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Abstract
Abstract
Various commercial tomato juices with different flavors are available at markets worldwide. To clarify the marker compounds related to the flavor characteristics of tomato juice, we analyzed 15 pure commercial tomato juices by a combination of volatile profiling and sensory evaluation. The correlations among volatiles and the relationship between volatiles and sensory descriptors were elucidated by multivariate analyses. Consequently, the tomato juices made from fresh market tomatoes (including the popular Japanese tomato variety “Momotaro”) were clearly separated from other juices made from processing tomatoes, by both the volatile composition and sensory profiles. cis-3-Hexenol, hexanal, and apocarotenoids negatively contributed to the juices from fresh market tomatoes, whereas Strecker aldehydes and furfural showed positive contributions to the juices. Accordingly, the sensory characteristics of juices from fresh market tomatoes were related to cooked and fruity flavors but not to green or fresh notes.
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Affiliation(s)
- Yoko Iijima
- Department of Nutrition and Life Science, Kanagawa Institute of Technology, Atsugi, Japan
| | - Yumi Iwasaki
- Department of Nutrition and Life Science, Kanagawa Institute of Technology, Atsugi, Japan
| | - Yuji Otagiri
- Research and Development Division, Kikkoman Corporation, Chiba, Japan
| | - Hiroshi Tsugawa
- RIKEN Center for Sustainable Resource Science, Yokohama, Japan
| | - Tsuneo Sato
- Research and Development Division, Kikkoman Corporation, Chiba, Japan
| | - Hiroe Otomo
- Research and Development Division, Kikkoman Corporation, Chiba, Japan
| | | | - Akio Obata
- Research and Development Division, Kikkoman Corporation, Chiba, Japan
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16
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Xiao Z, Wu Q, Niu Y, Liu Q, Chen F, Ma N, Zhou X, Zhu J. Optimization of Headspace Solid-Phase Micro-Extraction and Its Application in Analysis of Volatile Compounds in Cherry Tomato by Gas Chromatography. FOOD ANAL METHOD 2016. [DOI: 10.1007/s12161-016-0622-3] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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Martínez-Huélamo M, Vallverdú-Queralt A, Di Lecce G, Valderas-Martínez P, Tulipani S, Jáuregui O, Escribano-Ferrer E, Estruch R, Illan M, Lamuela-Raventós RM. Bioavailability of tomato polyphenols is enhanced by processing and fat addition: Evidence from a randomized feeding trial. Mol Nutr Food Res 2016; 60:1578-89. [PMID: 26887966 DOI: 10.1002/mnfr.201500820] [Citation(s) in RCA: 45] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2015] [Revised: 01/22/2016] [Accepted: 01/25/2016] [Indexed: 12/12/2022]
Abstract
SCOPE Tomato contains a variety of phenolics associated with health-promoting properties. However, the effects of processing and the addition of oil during tomato sauce preparation on microbial metabolism of phenolics in the small intestine are still unclear. METHODS AND RESULTS An open, controlled, randomized, and crossover feeding trial with 40 healthy volunteers was carried out to analyze the metabolites in plasma and urine after the consumption of tomato and tomato sauces, with tomato sauce enriched with refined olive oil (ROOE) and without refined olive oil (oil-free: OF). Ten phenolics in plasma and 93 metabolites in urine were quantified. Processing tomatoes into sauce enhanced the bioavailability of flavanones, flavanols, and some hydroxycinnamic acids, as reflected by the increase in the area under the plasma concentration versus time curve. An increase in their plasma half-life was also observed, particularly after ingestion of ROOE, possibly favored by enterohepatic circulation. A wide variety of gut microbial metabolites was also detected, namely flavanones, hydroxycinnamic acids, flavonols, hydroxyphenylpropanoic acids, hydroxyphenylacetic acids, and hydroxybenzoic acids. CONCLUSIONS Flavanones and flavonols in ROOE presented higher bioavailability, suggesting that the processing undergone by the raw tomato improved their absorption.
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Affiliation(s)
- Miriam Martínez-Huélamo
- Department of Nutrition and Food Science-XARTA-INSA-UB, School of Pharmacy, University of Barcelona, Barcelona, Spain.,Centro de Investigación Biomédica en Red de la Fisiopatología de la Obesidad y Nutrición (CIBEROBN), Instituto de Salud Carlos III, Spain
| | - Anna Vallverdú-Queralt
- Centro de Investigación Biomédica en Red de la Fisiopatología de la Obesidad y Nutrición (CIBEROBN), Instituto de Salud Carlos III, Spain.,INRA, UMR1083 Sciences pour l'œnologie, Montpellier Cedex, France
| | - Giuseppe Di Lecce
- Department of Nutrition and Food Science-XARTA-INSA-UB, School of Pharmacy, University of Barcelona, Barcelona, Spain
| | - Palmira Valderas-Martínez
- Centro de Investigación Biomédica en Red de la Fisiopatología de la Obesidad y Nutrición (CIBEROBN), Instituto de Salud Carlos III, Spain.,Department of Internal Medicine, Hospital Clinic, Institute of Biomedical Investigation August Pi i Sunyer (IDIBAPS), University of Barcelona, Barcelona, Spain
| | - Sara Tulipani
- Biomedical Research Institute (IBIMA), Service of Endocrinology and Nutrition, Málaga Hospital Complex (Virgen de la Victoria), Campus de Teatinos s/n, University of Málaga, Málaga, Spain
| | - Olga Jáuregui
- Scientific and Technological Centers of the University of Barcelona (CCiTUB), Barcelona, Spain
| | - Elvira Escribano-Ferrer
- Centro de Investigación Biomédica en Red de la Fisiopatología de la Obesidad y Nutrición (CIBEROBN), Instituto de Salud Carlos III, Spain.,Department of Pharmacy and Pharmaceutical Technology, Biopharmaceutics and Pharmacokinetics Unit, Faculty of Pharmacy, Institute of Nanoscience and Nanotechnology (IN2UB), University of Barcelona, Barcelona, Spain
| | - Ramón Estruch
- Centro de Investigación Biomédica en Red de la Fisiopatología de la Obesidad y Nutrición (CIBEROBN), Instituto de Salud Carlos III, Spain.,Department of Internal Medicine, Hospital Clinic, Institute of Biomedical Investigation August Pi i Sunyer (IDIBAPS), University of Barcelona, Barcelona, Spain
| | - Montse Illan
- Department of Nutrition and Food Science-XARTA-INSA-UB, School of Pharmacy, University of Barcelona, Barcelona, Spain
| | - Rosa M Lamuela-Raventós
- Department of Nutrition and Food Science-XARTA-INSA-UB, School of Pharmacy, University of Barcelona, Barcelona, Spain.,Centro de Investigación Biomédica en Red de la Fisiopatología de la Obesidad y Nutrición (CIBEROBN), Instituto de Salud Carlos III, Spain
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de Villiers A, Venter P, Pasch H. Recent advances and trends in the liquid-chromatography–mass spectrometry analysis of flavonoids. J Chromatogr A 2016; 1430:16-78. [DOI: 10.1016/j.chroma.2015.11.077] [Citation(s) in RCA: 105] [Impact Index Per Article: 13.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2015] [Accepted: 11/25/2015] [Indexed: 12/22/2022]
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Martínez-Huélamo M, Tulipani S, Jáuregui O, Valderas-Martinez P, Vallverdú-Queralt A, Estruch R, Torrado X, Lamuela-Raventós RM. Sensitive and Rapid UHPLC-MS/MS for the Analysis of Tomato Phenolics in Human Biological Samples. Molecules 2015; 20:20409-25. [PMID: 26580589 PMCID: PMC6332008 DOI: 10.3390/molecules201119702] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2015] [Revised: 10/19/2015] [Accepted: 11/04/2015] [Indexed: 11/21/2022] Open
Abstract
An UHPLC-MS/MS method for the quantification of tomato phenolic metabolites in human fluids was optimized and validated, and then applied in a pilot dietary intervention study with healthy volunteers. A 5-fold gain in speed (3.5 min of total run); 7-fold increase in MS sensitivity and 2-fold greater efficiency (50% peak width reduction) were observed when comparing the proposed method with the reference-quality HPLC-MS/MS system, whose assay performance has been previously documented. The UHPLC-MS/MS method led to an overall improvement in the limits of detection (LOD) and quantification (LOQ) for all the phenolic compounds studied. The recoveries ranged between 68% and 100% in urine and 61% and 100% in plasma. The accuracy; intra- and interday precision; and stability met with the acceptance criteria of the AOAC International norms. Due to the improvements in the analytical method; the total phenolic metabolites detected in plasma and urine in the pilot intervention study were 3 times higher than those detected by HPLC-MS/MS. Comparing with traditional methods; which require longer time of analysis; the methodology described is suitable for the analysis of phenolic compounds in a large number of plasma and urine samples in a reduced time frame.
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Affiliation(s)
- Miriam Martínez-Huélamo
- Department of Nutrition and Food Science-XARTA-INSA, School of Pharmacy, University of Barcelona, Barcelona 08028, Spain.
- Centre for Biomedical Network Research on the Pathophysiology of Obesity and Nutrition (CIBEROBN). Carlos III Health Institute, Madrid 28029, Spain.
| | - Sara Tulipani
- Biomedical Research Institute (IBIMA), Service of Endocrinology and Nutrition, Hospital Virgen de la Victoria, Teatinos Campus, University of Malaga, Malaga 29010, Spain.
| | - Olga Jáuregui
- Scientific and Technological Centers of the University of Barcelona (CCiTUB), Barcelona 08028, Spain.
| | - Palmira Valderas-Martinez
- Centre for Biomedical Network Research on the Pathophysiology of Obesity and Nutrition (CIBEROBN). Carlos III Health Institute, Madrid 28029, Spain.
- Department of Internal Medicine, Hospital Clinic, Institute of Biomedical Investigation August Pi i Sunyer (IDIBAPS), University of Barcelona, Barcelona 08036, Spain.
| | - Anna Vallverdú-Queralt
- Centre for Biomedical Network Research on the Pathophysiology of Obesity and Nutrition (CIBEROBN). Carlos III Health Institute, Madrid 28029, Spain.
- INRA, UMR1083 Sciences for Oenology, 2 place Pierre Viala, Montpellier Cedex 34060, France.
| | - Ramón Estruch
- Centre for Biomedical Network Research on the Pathophysiology of Obesity and Nutrition (CIBEROBN). Carlos III Health Institute, Madrid 28029, Spain.
- Department of Internal Medicine, Hospital Clinic, Institute of Biomedical Investigation August Pi i Sunyer (IDIBAPS), University of Barcelona, Barcelona 08036, Spain.
| | - Xavier Torrado
- Department of Nutrition and Food Science-XARTA-INSA, School of Pharmacy, University of Barcelona, Barcelona 08028, Spain.
| | - Rosa M Lamuela-Raventós
- Department of Nutrition and Food Science-XARTA-INSA, School of Pharmacy, University of Barcelona, Barcelona 08028, Spain.
- Centre for Biomedical Network Research on the Pathophysiology of Obesity and Nutrition (CIBEROBN). Carlos III Health Institute, Madrid 28029, Spain.
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Alarcón-Flores MI, Romero-González R, Martínez Vidal JL, Garrido Frenich A. Multiclass Determination of Phenolic Compounds in Different Varieties of Tomato and Lettuce by Ultra High Performance Liquid Chromatography Coupled to Tandem Mass Spectrometry. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2015. [DOI: 10.1080/10942912.2014.978010] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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Khan MK, Zill-E-Huma, Dangles O. A comprehensive review on flavanones, the major citrus polyphenols. J Food Compost Anal 2014. [DOI: 10.1016/j.jfca.2013.11.004] [Citation(s) in RCA: 225] [Impact Index Per Article: 22.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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