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Hao J, Wang Z, Jia Y, Sun L, Fu Z, Zhao M, Li Y, Yuan N, Cong B, Zhao L, Ge G. Optimization of ultrasonic-assisted extraction of flavonoids from Lactuca indica L. cv. Mengzao and their antioxidant properties. Front Nutr 2023; 10:1065662. [PMID: 37396124 PMCID: PMC10308084 DOI: 10.3389/fnut.2023.1065662] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2022] [Accepted: 05/30/2023] [Indexed: 07/04/2023] Open
Abstract
In this study, the ultrasound-assisted extraction (UAE) conditions of flavonoids from Lactuca indica L.cv. Mengzao (LIM) leaves was optimized, and the flavonoids content and their antioxidant potential in different parts were analyzed. The optimal extraction parameters to obtain the highest total flavonoids content (TFC) were a a ratio of liquid to solid of 24.76 mL/g, ultrasonic power of 411.43 W, ethanol concentration of 58.86% and an extraction time of 30 min, the average TFC of LIM leaves could reach 48.01 mg/g. For the yield of flavonoids, the UAE method had the best extraction capacity compared with solvent extraction and microwave-assisted extraction (MAE). In general, the TFC in different parts of LIM followed the order flower > leaf > stem > root, the flowering period is the most suitable harvesting period. From ultra-high performance liquid chromatography-mass spectrometry (UPLC-MS) quantification, the flower samples showed significantly higher six flavonoids and had the highest radical scavenging capacities compared to other samples. A high positive correlation was observed between the antioxidant activity and TFC, luteolin-7-O-glucoside and rutin were significantly (p < 0.05) correlated with all antioxidant evaluations. This study provides valuable information for the development and utilization of flavonoids in Lactuca indica as ingredients in food, feed and nutritional health products.
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Affiliation(s)
- Junfeng Hao
- Key Laboratory of Forage Cultivation and the Processing and High Efficient Utilization of the Ministry of Agriculture, Key Laboratory of Grassland Resources of the Ministry of Education, College of Grassland, Resources and Environment, Inner Mongolia Agricultural University, Hohhot, China
| | - Zhijun Wang
- Key Laboratory of Forage Cultivation and the Processing and High Efficient Utilization of the Ministry of Agriculture, Key Laboratory of Grassland Resources of the Ministry of Education, College of Grassland, Resources and Environment, Inner Mongolia Agricultural University, Hohhot, China
| | - Yushan Jia
- Key Laboratory of Forage Cultivation and the Processing and High Efficient Utilization of the Ministry of Agriculture, Key Laboratory of Grassland Resources of the Ministry of Education, College of Grassland, Resources and Environment, Inner Mongolia Agricultural University, Hohhot, China
| | - Lin Sun
- Inner Mongolia Academy of Agricultural & Animal Husbandry Sciences, Hohhot, China
| | - Zhihui Fu
- Key Laboratory of Forage Cultivation and the Processing and High Efficient Utilization of the Ministry of Agriculture, Key Laboratory of Grassland Resources of the Ministry of Education, College of Grassland, Resources and Environment, Inner Mongolia Agricultural University, Hohhot, China
| | - Muqier Zhao
- Key Laboratory of Forage Cultivation and the Processing and High Efficient Utilization of the Ministry of Agriculture, Key Laboratory of Grassland Resources of the Ministry of Education, College of Grassland, Resources and Environment, Inner Mongolia Agricultural University, Hohhot, China
| | - Yuyu Li
- Institute of Grassland Research, Chinese Academy of Agricultural Sciences, Hohhot, China
| | - Ning Yuan
- Key Laboratory of Forage Cultivation and the Processing and High Efficient Utilization of the Ministry of Agriculture, Key Laboratory of Grassland Resources of the Ministry of Education, College of Grassland, Resources and Environment, Inner Mongolia Agricultural University, Hohhot, China
| | - Baiming Cong
- Tongliao Agricultural and Animal Husbandry Science Research Institute, Tongliao, China
| | - Lixing Zhao
- Hinggan League Agricultural and Animal Husbandry Science Research Institute, Ulanhot, China
| | - Gentu Ge
- Key Laboratory of Forage Cultivation and the Processing and High Efficient Utilization of the Ministry of Agriculture, Key Laboratory of Grassland Resources of the Ministry of Education, College of Grassland, Resources and Environment, Inner Mongolia Agricultural University, Hohhot, China
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Viskić M, Bandić LM, Korenika AMJ, Jeromel A. NMR in the Service of Wine Differentiation. Foods 2021; 10:foods10010120. [PMID: 33429968 PMCID: PMC7827514 DOI: 10.3390/foods10010120] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2020] [Revised: 01/04/2021] [Accepted: 01/05/2021] [Indexed: 02/07/2023] Open
Abstract
NMR is a swift and highly reproducible spectrometric technique that makes it possible to obtain spectra containing a lot of information about the sample analyzed. This approach helps major components be described in complex mixtures such as wine in just one analysis. Analysis of wine metabolites is very often used to understand the impact of geographical origin or variety on wine quality. NMR is often used for tracing the geographical origin of wine. Research on NMR metabolic effects of geographical origin is of great importance as the high added value of wines results from compliance with state legislation on the protected denomination of origin (PDO) and protected geographical indication (PGI) for the administration of the appellation of wines. A review of NMR with emphasis on SNIF-NMR in the analysis of wine authenticity is given. SNIF-NMR remains a method of choice for the detection of wine chaptalization as it is the only approach which provides position-specific information on the origin of sugar in wine. However, the sample preparation step, which lacks major improvements since its conception, is strenuous and expensive, and suffers from drawbacks in terms of low sample throughput. Mainstream 1D and 2D NMR experiments provide a fast and affordable way to authenticate wine based on the geographical origin, vintage, and variety discrimination, and include a simple and non-destructive sample preparation step. With this approach, spectral data processing often represents a crucial step of the analysis. With properly performed NMR experiments good to excellent differentiation of wines from different vintages, regions, and varieties was achieved recently.
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Affiliation(s)
- Marko Viskić
- Department of Chemistry, Faculty of Agriculture, University of Zagreb, Svetosimunska 25, 10 000 Zagreb, Croatia;
| | - Luna Maslov Bandić
- Department of Chemistry, Faculty of Agriculture, University of Zagreb, Svetosimunska 25, 10 000 Zagreb, Croatia;
- Correspondence:
| | - Ana-Marija Jagatić Korenika
- Department of Viticulture and Enology, Faculty of Agriculture, University of Zagreb, Svetosimunska 25, 10 000 Zagreb, Croatia; (A.-M.J.K.); (A.J.)
| | - Ana Jeromel
- Department of Viticulture and Enology, Faculty of Agriculture, University of Zagreb, Svetosimunska 25, 10 000 Zagreb, Croatia; (A.-M.J.K.); (A.J.)
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Aging status characterization of Chinese rice wine based on key aging-marker profiles combined with principal components analysis and partial least-squares regression. Eur Food Res Technol 2020. [DOI: 10.1007/s00217-020-03488-x] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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Wang N, Chen S, Zhou Z. Characterization of volatile organic compounds as potential aging markers in Chinese rice wine using multivariable statistics. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:6444-6454. [PMID: 31294830 DOI: 10.1002/jsfa.9923] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/25/2019] [Revised: 07/04/2019] [Accepted: 07/09/2019] [Indexed: 06/09/2023]
Abstract
BACKGROUND There is a close relationship between certain 'aging markers' in wine and the wine's age. This study aimed to characterize all extracted aging markers in Chinese rice wine and distinguish the ages of Chinese rice wine using principal component analysis (PCA) and cluster analysis (CA). RESULTS A total of 49 potential aging markers (P ≤ 0.05*) were extracted from 71 volatile organic compounds (VOCs) in Chinese rice wine across a range of seven different ages. Of all 49 extracted aging markers, all furans, 2/3 aldehydes and ketones maintained significantly increasing levels with age (P ≤ 0.01**), especially sotolon (0.981**) and acetophenone (0.951**). On the other hand, all sulfides decreased significantly (P ≤ 0.01**). Changes in vanillin, guaiacol, 4-vinylguaiacol (4-VG) and 4-ethylguaiacol (4-EG) also suggested a potential synthesis during the aging process. The results of PCA and CA demonstrated that Chinese rice wines with different ages could be clearly distinguished from each other, which was consistent with the evolution of the 49 aging markers during the aging process. CONCLUSION These 49 potential 'aging markers' successfully distinguished ages using PCA and CA. Our results therefore throw light on the characterization of VOCs during Chinese rice wine aging, and provide a quantitative basis for discriminating the ages of Chinese rice wine. © 2019 Society of Chemical Industry.
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Affiliation(s)
- Na Wang
- State Key Laboratory of Food Science & Technology, Key Laboratory of Industrial Biotechnology of Ministry of Education & School of Biotechnology, Jiangnan University, Wuxi, Jiangsu, China
| | - Shuang Chen
- State Key Laboratory of Food Science & Technology, Key Laboratory of Industrial Biotechnology of Ministry of Education & School of Biotechnology, Jiangnan University, Wuxi, Jiangsu, China
| | - Zhemin Zhou
- State Key Laboratory of Food Science & Technology, Key Laboratory of Industrial Biotechnology of Ministry of Education & School of Biotechnology, Jiangnan University, Wuxi, Jiangsu, China
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Rahbar AR, Mahmoudabadi MMS, Islam MS. Comparative effects of red and white grapes on oxidative markers and lipidemic parameters in adult hypercholesterolemic humans. Food Funct 2016; 6:1992-8. [PMID: 26007320 DOI: 10.1039/c5fo00100e] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
Abstract
The present study compared the effects of consuming red versus white whole grapes on oxidative and lipidemic indices in people with hypercholesterolemia. Sixty nine patients were randomized into three groups. The two treatment groups consumed 500 g of either Condori red grapes or Shahroodi white grapes daily for 8 weeks, and the third group served as a control. Plasma glucose, triacylglycerol (TG), cholesterol, low-density lipoprotein cholesterol (LDL-C), high-density lipoprotein cholesterol (HDL-C), thiobarbituric acid reactive substances (TBARS) and total antioxidant capacity (TAC) were determined by colorimetric methods at baseline and at the end of the study. In addition, the polyphenol and fiber content of the two grape varieties was measured. TBARS was reduced in both study groups compared to the control group, and the reduction was greater in the group that consumed red grapes compared to the white grapes. TAC was increased significantly in both red and white grape consuming groups compared to the control group. Total cholesterol and LDL-C were decreased in the red grape group compared to the control group. No significant changes in fasting blood glucose, TG or HDL-C were observed among the groups. The results of this study suggest that consumption of the whole fruit of red grapes has more potent anti-oxidative and hypolipidemic effects compared to the white grapes in hyperlipidemic adult humans. Hence, the whole fruit of red grapes may be an excellent fruit choice not only to prevent oxidative stress related metabolic disorders but also cholesterol related cardiovascular diseases, particularly in hyperlipidemic adult humans.
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Affiliation(s)
- Ali Reza Rahbar
- Department of Nutrition, Persian Gulf Tropical Medicine Research Center, Bushehr University of Medical Sciences, Bushehr, Iran.
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Zhou JT, Li CY, Wang CH, Wang YF, Wang XD, Wang HT, Zhu Y, Jiang MM, Gao XM. Phenolic Compounds from the Roots of Rhodiola crenulata and Their Antioxidant and Inducing IFN-γ Production Activities. Molecules 2015. [PMID: 26225952 PMCID: PMC6332023 DOI: 10.3390/molecules200813725] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
In the present study, two new phenolic compounds 1 and 11, a pair of lignan isomers 12 and 13 with their absolute configurations established for the first time, were isolated from the ethanol extract of the roots of Rhodiola crenulata, together with 13 known phenolic compounds, and their structures were elucidated via NMR, HRESIMS, UV, IR and CD analyses. All the isolated compounds were evaluated for their in vitro antioxidant activities using the 2,2-diphenyl-1-picryhydrazyl (DPPH) and 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging assays. Ten of them exhibited significant antioxidant activities compared to ascorbic acid. Furthermore, the inducibilities of the isolated compounds to IFN-γ production were also assessed. Compounds 1, 8, 9, 12, 13, 14 and 15 could moderately stimulate IFN-γ expression.
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Affiliation(s)
- Jiang-Tao Zhou
- Tianjin Key Laboratory of Modern Chinese Medicine, Tianjin University of Traditional Chinese Medicine, Tianjin 300193, China.
- Research and Development Center of Traditional Chinese Medicine, Tianjin International Joint Academy of Biotechnology & Medicine, Tianjin 300457, China.
| | - Chen-Yang Li
- Department of Pharmacy, School of Medicine, Shenzhen University, Shenzhen 518060, China.
| | - Chun-Hua Wang
- Tianjin Key Laboratory of Modern Chinese Medicine, Tianjin University of Traditional Chinese Medicine, Tianjin 300193, China.
- Research and Development Center of Traditional Chinese Medicine, Tianjin International Joint Academy of Biotechnology & Medicine, Tianjin 300457, China.
| | - Yue-Fei Wang
- Tianjin Key Laboratory of Modern Chinese Medicine, Tianjin University of Traditional Chinese Medicine, Tianjin 300193, China.
| | - Xiao-Dong Wang
- Department of Pharmacy, School of Medicine, Shenzhen University, Shenzhen 518060, China.
| | - Hong-Tao Wang
- Shijiazhuang Yiling Pharmaceutical Co., Ltd, Shijiazhuang 050035, China.
| | - Yan Zhu
- Tianjin Key Laboratory of Modern Chinese Medicine, Tianjin University of Traditional Chinese Medicine, Tianjin 300193, China.
- Research and Development Center of Traditional Chinese Medicine, Tianjin International Joint Academy of Biotechnology & Medicine, Tianjin 300457, China.
| | - Miao-Miao Jiang
- Tianjin Key Laboratory of Modern Chinese Medicine, Tianjin University of Traditional Chinese Medicine, Tianjin 300193, China.
- Research and Development Center of Traditional Chinese Medicine, Tianjin International Joint Academy of Biotechnology & Medicine, Tianjin 300457, China.
| | - Xiu-Mei Gao
- Tianjin Key Laboratory of Modern Chinese Medicine, Tianjin University of Traditional Chinese Medicine, Tianjin 300193, China.
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Effect of headspace volume, ascorbic acid and sulphur dioxide on oxidative status and sensory profile of Riesling wine. Eur Food Res Technol 2014. [DOI: 10.1007/s00217-014-2321-x] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
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Characterization of Goethe white wines: influence of different storage conditions on the wine evolution during bottle aging. Eur Food Res Technol 2013. [DOI: 10.1007/s00217-013-2019-5] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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Nadtochiy SM, Redman EK. Mediterranean diet and cardioprotection: the role of nitrite, polyunsaturated fatty acids, and polyphenols. Nutrition 2011; 27:733-44. [PMID: 21454053 DOI: 10.1016/j.nut.2010.12.006] [Citation(s) in RCA: 87] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2010] [Revised: 11/03/2010] [Accepted: 12/05/2010] [Indexed: 12/17/2022]
Abstract
The continually increasing rate of myocardial infarction (MI) in the Western world at least partly can be explained by a poor diet lacking in green vegetables, fruits, and fish and enriched in food that contains saturated fat. In contrast, a number of epidemiologic studies provide strong evidence highlighting the cardioprotective benefits of the Mediterranean diet enriched in green vegetables, fruits, fish, and grape wine. Regular consumption of these products leads to an accumulation of nitrate/nitrite/NO, polyunsaturated fatty acids (PUFA), and polyphenolic compounds, such as resveratrol, in the human body. Studies have confirmed that these constituents are bioactive exogenous mediators, which induce strong protection against MI. The aim of this review is to provide a critical, in-depth analysis of the cardioprotective pathways mediated by nitrite/NO, PUFA, and phenolic compounds of grape wines discovered in the recent years, including cross-talk between different mechanisms and compounds. Overall, these findings may facilitate the design and synthesis of novel therapeutic tools for the treatment of MI.
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Affiliation(s)
- Sergiy M Nadtochiy
- Department of Anesthesiology, University of Rochester Medical Center, Rochester, New York, USA.
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Consonni R, Cagliani LR. Nuclear magnetic resonance and chemometrics to assess geographical origin and quality of traditional food products. ADVANCES IN FOOD AND NUTRITION RESEARCH 2010; 59:87-165. [PMID: 20610175 DOI: 10.1016/s1043-4526(10)59004-1] [Citation(s) in RCA: 38] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/29/2023]
Abstract
In this globalization era, the opening of the markets has put at almost everybody's disposal a wide variety of foods, allowing everybody to taste food flavors and aromas from different nations. Notwithstanding this opportunity, countries try to preserve their markets by developing protection policies. A few countries have adopted different denominations to label their "typical food" products in order to give them additional value. Besides, the term "typical food" is widely thought of as something anchored to the local traditions, with geographical meaning and made with typical raw materials. Then a "typical food" starts to be considered "traditional" when it is made following specific and old recipes. As a matter of fact, these products acquire particular organoleptic characteristics that are not reproducible when produced in different places. In this review, NMR studies coupled to multivariate statistical analysis are presented with the aim of determining geographical origin and key quality characteristics.
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Affiliation(s)
- R Consonni
- Institute for the Study of Macromolecules, ISMAC, National Council of Research, Lab, NMR, Milan, Italy
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