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Sánchez-Capa M, Corell González M, Mestanza-Ramón C. Edible Fruits from the Ecuadorian Amazon: Ethnobotany, Physicochemical Characteristics, and Bioactive Components. PLANTS (BASEL, SWITZERLAND) 2023; 12:3635. [PMID: 37896098 PMCID: PMC10610027 DOI: 10.3390/plants12203635] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/12/2023] [Revised: 10/18/2023] [Accepted: 10/19/2023] [Indexed: 10/29/2023]
Abstract
In the Ecuadorian Amazon region, there are various types of edible fruits that have distinct qualities and benefits. Understanding the uses, properties, and functions of these fruits is important for researching products that are only available in local markets. This review aims to gather and summarize the existing scientific literature on the ethnobotany, physicochemical composition, and bioactive compounds of these native fruits to highlight the potential of the region's underutilized biodiversity. A systematic review was carried out following the PRISMA methodology, utilizing databases such as Web of Science, Scopus, Pubmed, Redalyc, and SciELO up to August 2023. The research identified 55 edible fruits from the Ecuadorian Amazon and reported their ethnobotanical information. The most common uses were fresh fruit consumption, preparation of typical food, and medicine. Additionally, nine native edible fruits were described for their physicochemical characteristics and bioactive components: Aphandra natalia (Balslev and Henderson) Barfod; Eugenia stipitate McVaugh; Gustavia macarenensis Philipson; Mauritia flexuosa L.f; Myrciaria dubia (Kunth) McVaugh; Oenocarpus bataua Mart; Plukenetia volubilis L.; Pouteria caimito (Ruiz and Pav.) Radlk.; and Solanum quitoense Lam. The analyzed Amazonian fruits contained bioactive compounds such as total polyphenols, flavonoids, carotenoids, and anthocyanins. This information highlights their potential as functional foods and the need for further research on underutilized crops.
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Affiliation(s)
- Maritza Sánchez-Capa
- Departamento de Agronomía, Universidad de Sevilla, ETSIA Crta. de Utrera Km 1, 41013 Seville, Spain;
- Research Group YASUNI-SDC, Escuela Superior Politécnica de Chimborazo, Sede Orellana, El Coca 220001, Ecuador
| | - Mireia Corell González
- Departamento de Agronomía, Universidad de Sevilla, ETSIA Crta. de Utrera Km 1, 41013 Seville, Spain;
- CSIC Associate Unit, “Uso Sostenible del Suelo & Agua en Agricultura”, Universidad de Sevilla IRNAS, 41013 Seville, Spain
| | - Carlos Mestanza-Ramón
- Research Group YASUNI-SDC, Escuela Superior Politécnica de Chimborazo, Sede Orellana, El Coca 220001, Ecuador
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2
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Exploring the Core Microbiota of Four Different Traditional Fermented Beverages from the Colombian Andes. FERMENTATION 2022. [DOI: 10.3390/fermentation8120733] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022] Open
Abstract
Fermentation is an ancient process used to prepare and preserve food. Currently, fermented beverages are part of the culture of people living in the Colombian Andean Region, and they are a vital part of their cosmology and ancestral vision. Chicha, Forcha, Champús, and Masato are some of the most common Colombian Andes region’s traditional fermented beverages. These drinks come from the fermentation of maize (Zea maize), but other cereals such as wheat or rye, could be used. The fermentation is carried out by a set of bacteria and yeasts that provide characteristic organoleptic properties of each beverage. In this work, the information collected from the metagenomics analyses by sequencing ITS 1-4 (Internal Transcriber Spacer) and the 16S ribosomal gene for fungi and the V3-V4 region of the rDNA for bacteria allowed us to identify the diversity present in these autochthonous fermented beverages made with maize. The sequencing analysis showed the presence of 39 bacterial and 20 fungal genera. In addition, we determined that only nine genera of bacteria and two genera of fungi affect the organoleptic properties of smell, colour, and flavour, given the production of compounds such as lactic acid, alcohol, and phenols, highlighting the critical role of these microorganisms. Our findings provide new insights into the core microbiota of these beverages, represented by Lactobacillus fermentum, Acetobacter pasteurianus, and Saccharomyces cerevisiae.
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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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Añibarro-Ortega M, Pinela J, Alexopoulos A, Petropoulos SA, Ferreira ICFR, Barros L. The powerful Solanaceae: Food and nutraceutical applications in a sustainable world. ADVANCES IN FOOD AND NUTRITION RESEARCH 2022; 100:131-172. [PMID: 35659351 DOI: 10.1016/bs.afnr.2022.03.004] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Abstract
The Solanaceae family is considered one of the most important families among plant species because, on one hand encompasses many staple food crops of the human diet while, on the other hand, it includes species rich in powerful secondary metabolites that could be valorized in medicine or drug formulation as well as nutraceuticals and food supplements. The main genera are Solanum, Capsicum, Physalis, and Lycium which comprise several important cultivated crops (e.g., tomato, pepper, eggplant, tomatillo, and goji berry), as well as genera notable for species with several pharmaceutical properties (e.g., Datura, Nicotiana, Atropa, Mandragora, etc.). This chapter discusses the nutritional value of the most important Solanaceae species commonly used for their edible fruit, as well as those used in the development of functional foods, food supplements, and nutraceuticals due to their bioactive constituents. The toxic and poisonous effects are also discussed aiming to highlight possible detrimental consequences due to irrational use. Finally, considering the high amount of waste and by-products generated through the value chain of the main crops, the sustainable management practices implemented so far are presented with the aim to increase the added-value of these crops.
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Affiliation(s)
- Mikel Añibarro-Ortega
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Bragança, Portugal
| | - José Pinela
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Bragança, Portugal.
| | - Alexios Alexopoulos
- Laboratory of Agronomy, Department of Agriculture, University of the Peloponnese, Kalamata, Messinia, Greece
| | - Spyridon A Petropoulos
- Department of Agriculture, Crop Production and Rural Environment, University of Thessaly, Volos, Greece
| | - Isabel C F R Ferreira
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Bragança, Portugal
| | - Lillian Barros
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Bragança, Portugal.
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Fotev YV, Artemyeva AM, Zvereva OA. Genetic resources of vegetable crops: from breeding non-traditional crops to functional food. Vavilovskii Zhurnal Genet Selektsii 2022; 25:442-447. [PMID: 35088016 PMCID: PMC8765771 DOI: 10.18699/vj21.049] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2021] [Revised: 04/30/2021] [Accepted: 05/05/2021] [Indexed: 11/30/2022] Open
Abstract
In this review, the authors considered the promising species of vegetable crops for introduction and
breeding in the Russian Federation. An attempt was made to assess the possibilities of their breeding improvement
from the standpoint of the presence of traits that limit large-scale production. Species that could potentially serve
as sources of a high content of functional food ingredients (FFI) have been identified and characterized. For the
successful introgression of these species in the Russian Federation, we proposed the methodological approaches
including the assessment of the potential cold resistance of thermophilic crops in the mature male gametophyte
in vitro (e.g., asparagus bean). The increase in the biodiversity of vegetable plants and improving of their nutritional value should be recognized as one of the main tasks, along with the growth of crop productivity. It is proposed
to use the ratio of the total number of the registered cultivars of a particular crop to the number of years since the
first cultivar of that crop has been included in the State Register of Breeding Achievements Admitted for Use as a
measure of demand. It is advisable to formalize the trait “high content of FFI” in crops, taking as a basis, for example,
a 2–4-fold excess of the content of any FFI or their complex in a cultivar over the crop’s standard (reference) value.
Such varieties should be included in the State Register of Breeding Achievements Approved for Use as a separate
list. The purpose of their separation in the State Register is to ensure the potential interest of investors and business
structures in the sale of functional food on the market. The paper discusses in detail the most promising species of
introduced vegetable crops from five families (Brassicaceae, Amaranthaceae, Solanaceae, Leguminosae, Cucurbitaceae). The following species are proposed as potential sources of high FPI content: Brassica oleracea ssp. oleracea,
B. oleraceae var. alboglabra, B. rapa ssp. chinensis, B. rapa ssp. narinosa, B. rapa ssp. nipposinica, B. rapa ssp. rapa,
B. juncea, Cochlearia officinalis, Lepidium sativum, Amaranthus caudatus, A. cruentus, A. hypochondriacus, A. dubius,
A. tricolor, A. lividus, species in the genus Physalis L., Momordica charantia, Benincasa hispida, Cucumis metuliferus,
Vigna unguiculata
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Affiliation(s)
- Yu V Fotev
- Central Siberian Botanical Garden of the Siberian Branch of the Russian Academy of Sciences, Novosibirsk, Russia Novosibirsk State Agrarian University, Novosibirsk, Russia
| | - A M Artemyeva
- Federal Research Center the N.I. Vavilov All-Russian Institute of Plant Genetic Resources (VIR), St. Petersburg, Russia
| | - O A Zvereva
- Federal Research Center the N.I. Vavilov All-Russian Institute of Plant Genetic Resources (VIR), St. Petersburg, Russia
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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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Patrignani M, Brantsen JF, Awika JM, Conforti PA. Application of a novel microwave energy treatment on brewers' spent grain (BSG): Effect on its functionality and chemical characteristics. Food Chem 2020; 346:128935. [PMID: 33385918 DOI: 10.1016/j.foodchem.2020.128935] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2020] [Revised: 11/27/2020] [Accepted: 12/21/2020] [Indexed: 01/18/2023]
Abstract
The effect of a new microwave energy treatment on brewers' spent grain (BSG) functionality and its application in a bakery product was evaluated. The physicochemical modifications of BSG were studied with special emphasis on the analysis of non-enzymatic browning reactions. Microwave treatment induced the formation of Maillard reaction products with a high antioxidant activity. The structure of these compounds was fully analyzed and it was concluded that melanoidins were formed by polymerization of furanose rings. Results indicated that chlorogenic acids were also reactants involved in the development of this reaction, leading to the formation of new bioaccesible compounds with important antioxidant activity. Although the addition of BSG in cookie formulations negatively affect their texture, this effect was successfully reduced when the microwave treatment was applied on BSG. This was associated to the disrupting effect that the microwaves had on BSG fiber, which significantly reduced its water absorption index (p ≤ 0.05).
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Affiliation(s)
- Mariela Patrignani
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), Facultad de Ciencias Exactas, UNLP, CCT La Plata, CONICET, CIC, 47 y 116, 1900 La Plata, Argentina.
| | - Julia F Brantsen
- Texas A&M University, Soil & Crop Sciences Department, 2474 TAMU, College Station, TX 77843, USA.
| | - Joseph M Awika
- Texas A&M University, Soil & Crop Sciences Department, 2474 TAMU, College Station, TX 77843, USA.
| | - Paula A Conforti
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), Facultad de Ciencias Exactas, UNLP, CCT La Plata, CONICET, CIC, 47 y 116, 1900 La Plata, Argentina; Facultad de Ciencias Agrarias y Forestales, UNLP, 60 y 116, 1900 La Plata, Argentina.
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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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Toyoizumi T, Ohba S, Takano-Ishikawa Y, Ikegaya A, Nakajima T. Placental tissue of greenhouse muskmelon ( Cucumis melo L.) contains more gamma-aminobutyric acid with antioxidant capacity than the fleshed pulp. Biosci Biotechnol Biochem 2020; 84:1211-1220. [PMID: 32079485 DOI: 10.1080/09168451.2020.1729089] [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] [Indexed: 10/25/2022]
Abstract
Our previous study revealed that gamma-aminobutyric acid (GABA) in Earl's muskmelon is more concentrated in the inner than the outer parts of the fruit. Here, the GABA and antioxidant capacity of the placental tissue of muskmelon, which is considered waste, were evaluated for possible use as a source of bioactive compounds. The concentrations of GABA and related substances in the placental tissue were significantly higher than in the fleshed pulp, whereas glutamic acid and sugar levels were significantly lower. The two sites showed no difference in GAD activity. Furthermore, the placental site showed high antioxidant capacities based on 2,2-diphenyl-1-picrylhydrazyl and oxygen radical absorbance capacity for hydrophilic compounds assays compared with the fleshed pulp, because of the higher levels of total phenolic and L-ascorbic acids. Therefore, the placental tissue of muskmelons may be useful for developing functional foods, which would also reduce the amount of residues during muskmelon processing.
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Affiliation(s)
- Tomoyasu Toyoizumi
- Shizuoka Prefectural Research Institute of Agriculture and Forestry, Iwata, Japan
| | - Seiji Ohba
- Shizuoka Prefectural Research Institute of Agriculture and Forestry, Iwata, Japan
| | | | - Atsushi Ikegaya
- Shizuoka Prefectural Research Institute of Agriculture and Forestry, Iwata, Japan.,Graduate School of Integrated Pharmaceutical and Nutritional Sciences, Suruga-ku, Japan
| | - Teruko Nakajima
- Shizuoka Prefectural Research Institute of Agriculture and Forestry, Iwata, Japan
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Enhancing the antioxidative capacity and acceptability of Kunnu beverage from gluten-free pearl millet (Pennisetum glaucum) through fortification with tigernut sedge (Cyperus esculentus) and coconut (Cocos nucifera) extracts. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2019. [DOI: 10.1007/s11694-019-00305-2] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
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Pérez-Balladares D, Castañeda-Terán M, Granda-Albuja MG, Tejera E, Iturralde G, Granda-Albuja S, Jaramillo-Vivanco T, Giampieri F, Battino M, Alvarez-Suarez JM. Chemical Composition and Antioxidant Activity of the Main Fruits, Tubers and Legumes Traditionally Consumed in the Andean Regions of Ecuador as a Source of Health-Promoting Compounds. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2019; 74:350-357. [PMID: 31209702 DOI: 10.1007/s11130-019-00744-8] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
Thirteen fruits, eight legumes and three tubers consumed in the Andean regions of Ecuador were studied to determine their bioactive compounds, organic acids, sugars content, total antioxidant capacity, as well as to determine which among them showed the greatest contribution in terms of antioxidant activity and which compounds contributed to it. Among fruits, taxo fruits (Passiflora mollissima (Kunth) L.H. Bailey) presented the highest values of total phenolic, carotene content, and total antioxidant capacity. The ají ratón (Capsicum chinense Jacq) showed the highest content of vitamin C. Taxo showed the highest content of β carotene, whilst lycopene was identified only in guayaba fruits (Psidium guajava L.) and ají ratón was the principal source of lutein. In legumes, chocho perla (Lupinus mutabilis Sweet) showed the highest values for both total phenolic and flavonoid content, whilst frejol negro (Phaseolus vulgaris L.) and frejol canario (Vigna unguiculata (L.) Walp) showed the highest values for FRAP and DPPH assay, respectively. Between tubers, the jícama (Smallanthus sonchifolius (Poepp.) H. Rob.) had the majors values in terms of total phenolic, flavonoid content, and total antioxidant capacity. In terms of total antioxidant capacity, taxo fruits have the highest contribution in terms of total antioxidant capacity, whilst the dendogram shown the occurrence of five distinct groups in which taxo was located in the first largest group. Our data contributing towards gaining better knowledge about the Andean Ecuadorian diet and the composition of Andean food in order to estimate dietary intakes of health-promoting components.
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Affiliation(s)
- Doménica Pérez-Balladares
- Facultad de Ingeniería y Ciencias Aplicadas, Grupo de Investigación en Biotecnología Aplicada a Biomedicina (BIOMED), Universidad de Las Américas, Quito, Ecuador
| | - Michael Castañeda-Terán
- Facultad de Ingeniería y Ciencias Aplicadas, Grupo de Investigación en Biotecnología Aplicada a Biomedicina (BIOMED), Universidad de Las Américas, Quito, Ecuador
| | | | - Eduardo Tejera
- Facultad de Ingeniería y Ciencias Aplicadas, Grupo de Bio-Químioinformática (CBQ), Universidad de Las Américas, Quito, Ecuador
| | - Gabriel Iturralde
- Laboratorios de Investigación, Universidad de Las Américas, Quito, Ecuador
| | - Silvana Granda-Albuja
- Departamento de Biotecnología, Universidad de Las Fuerzas Armadas, Sangolquí, Ecuador
| | - Tatiana Jaramillo-Vivanco
- Jardín Botánico de Quito, Quito, Ecuador
- Grupo de Investigación en Biotecnología Aplicada a Biomedicina (BIOMED), Universidad de Las Americas, Quito, Ecuador
| | - Francesca Giampieri
- Nutrition and Food Science Group, Department of Analytical and Food Chemistry, CITACA, CACTI, University of Vigo, Vigo, Spain
- Department of Clinical Sciences, Università Politecnica delle Marche, Ancona, Italy
| | - Maurizio Battino
- Nutrition and Food Science Group, Department of Analytical and Food Chemistry, CITACA, CACTI, University of Vigo, Vigo, Spain.
- Department of Clinical Sciences, Università Politecnica delle Marche, Ancona, Italy.
| | - José M Alvarez-Suarez
- Facultad de Ingeniería y Ciencias Aplicadas, Grupo de Investigación en Biotecnología Aplicada a Biomedicina (BIOMED), Universidad de Las Américas, Quito, Ecuador.
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Chacón-Ordóñez T, Esquivel P, Quesada S, Jiménez RR, Cordero A, Carle R, Schweiggert R. Mamey sapote fruit and carotenoid formulations derived thereof are dietary sources of vitamin A - A comparative randomized cross-over study. Food Res Int 2019; 122:340-347. [PMID: 31229087 DOI: 10.1016/j.foodres.2019.04.009] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2018] [Revised: 03/14/2019] [Accepted: 04/06/2019] [Indexed: 10/27/2022]
Abstract
Mamey sapote is a fruit rich in specific keto-carotenoids, namely sapotexanthin and cryptocapsin. Their chemical structure suggests their provitamin A activity, although their absorption and conversion to vitamin A remained to be demonstrated in humans. Besides structure-related factors, the fruit matrix might also hamper absorption and conversion efficiency. Therefore, we monitored carotenoid and vitamin A levels in triacylglycerol-rich lipoprotein (TRL) fractions in plasma of human participants after consumption of fresh sapote and a carotenoid-rich "matrix-free" formulation derived thereof. A randomized 2-way cross-over study was conducted to compare the post-prandial bioavailability of 0.8 mg sapotexanthin and 1.2-1.5 mg cryptocapsin from the above-mentioned test meals. Seven blood samples were drawn over 9.5 h after test meal consumption. Carotenoids and retinoids were quantitated in TRL fractions using HPLC-DAD. Sapotexanthin was absorbed by all participants from all meals, being ca. 36% more bioavailable from the "matrix-free" formulation (AUCmedian = 73.4 nmol∙h/L) than from the fresh fruit (AUCmedian = 54.0 nmol∙h/L; p ≤ 0.001). Cryptocapsin was only absorbed by 4 of 13 participants. The appearance of retinyl esters was observed in all participants independent of the test meal. Although the fruit matrix hampered carotenoid in vivo-bioavailability from sapote, the fruit clearly represents a valuable source of vitamin A for humans.
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Affiliation(s)
- Tania Chacón-Ordóñez
- Institute of Food Science and Biotechnology, Chair Plant Foodstuff Technology and Analysis, University of Hohenheim, Garbenstrasse 25, D-70599 Stuttgart, Germany
| | - Patricia Esquivel
- School of Food Technology, University of Costa Rica, 2060 San Pedro, Costa Rica
| | - Silvia Quesada
- Department of Biochemistry, School of Medicine, University of Costa Rica, 2060 San Pedro, Costa Rica
| | - Randall R Jiménez
- Institute of Evolutionary Ecology and Conservation Genomics, University of Ulm, Albert-Einstein Allee 11, 89069 Ulm, Germany
| | - Aracelly Cordero
- School of Food Technology, University of Costa Rica, 2060 San Pedro, Costa Rica
| | - Reinhold Carle
- Institute of Food Science and Biotechnology, Chair Plant Foodstuff Technology and Analysis, University of Hohenheim, Garbenstrasse 25, D-70599 Stuttgart, Germany; Biological Science Department, King Abdulaziz University, P.O. Box 80257, Jeddah 21589, Saudi Arabia
| | - Ralf Schweiggert
- Institute of Food Science and Biotechnology, Chair Plant Foodstuff Technology and Analysis, University of Hohenheim, Garbenstrasse 25, D-70599 Stuttgart, Germany; Analysis and Technology of Plant-based Foods, Department of Beverage Research, Geisenheim University, D-65366 Geisenheim, Germany.
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Olate-Gallegos C, Barriga A, Vergara C, Fredes C, García P, Giménez B, Robert P. Identification of Polyphenols from Chilean Brown Seaweeds Extracts by LC-DAD-ESI-MS/MS. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2019. [DOI: 10.1080/10498850.2019.1594483] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
Affiliation(s)
- Carla Olate-Gallegos
- Departamento de Ciencia de los Alimentos y Tecnología Química, Facultad de Ciencias Químicas y Farmacéuticas, Universidad de Chile, Santiago, Chile
| | - Andrés Barriga
- Unidad de Espectrometría de Masas, CEPEDEQ, Facultad de Ciencias Químicas y Farmacéuticas, Universidad de Chile, Santiago, Chile
| | - Cristina Vergara
- Instituto de Investigaciones Agropecuarias, INIA, Santiago, Chile
| | - Carolina Fredes
- Departamento de Ciencia de los Alimentos y Tecnología Química, Facultad de Ciencias Químicas y Farmacéuticas, Universidad de Chile, Santiago, Chile
| | - Paula García
- Departamento de Ciencia de los Alimentos y Tecnología Química, Facultad de Ciencias Químicas y Farmacéuticas, Universidad de Chile, Santiago, Chile
| | - Begoña Giménez
- Departamento de Ciencia y Tecnología de los Alimentos, Facultad Tecnológica, Universidad de Santiago de Chile, Santiago, Chile
| | - Paz Robert
- Departamento de Ciencia de los Alimentos y Tecnología Química, Facultad de Ciencias Químicas y Farmacéuticas, Universidad de Chile, Santiago, Chile
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Native Colombian Fruits and Their by-Products: Phenolic Profile, Antioxidant Activity and Hypoglycaemic Potential. Foods 2019; 8:foods8030089. [PMID: 30832443 PMCID: PMC6462985 DOI: 10.3390/foods8030089] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2019] [Revised: 02/25/2019] [Accepted: 02/27/2019] [Indexed: 11/26/2022] Open
Abstract
The phenols and fatty acids profile and in vitro antioxidant and hypoglycaemic activity of seed, peel, pulp or pulp plus seeds of Colombian fruits from Solanaceae and Passifloraceae families were investigated. Ultra-High Performance Liquid Chromatography (UHPLC)-High Resolution Mass Spectrometry (HRMS) revealed the presence of chlorogenic acid as dominant phenolic compound in Solanaceae samples. Based on the Relative Antioxidant Score (RACI) and Global Antioxidant Score (GAS) values, Solanum quitoense peel showed the highest antioxidant potential among Solanaceae samples while Passiflora tripartita fruits exhibited the highest antioxidant effects among Passifloraceae samples. P. ligularis seeds were the most active as hypoglycaemic agent with IC50 values of 22.6 and 24.8 μg/mL against α-amylase and α-glucosidase, respectively. Considering that some of the most promising results were obtained by the processing waste portion, its use as functional ingredients should be considered for the development of nutraceutical products intended for patients with disturbance of glucose metabolism.
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Gutiérrez B, Cobo MM, Orellana M, Vega J, Arahana V, Jaramillo V, Torres MDL. Micropropagation of Solanum quitoense var. quitoense by apical bud, petiole and hypocotyl culture. PLANT BIOTECHNOLOGY (TOKYO, JAPAN) 2019; 36:91-97. [PMID: 31768109 PMCID: PMC6847780 DOI: 10.5511/plantbiotechnology.19.0317a] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/21/2018] [Accepted: 03/17/2019] [Indexed: 06/10/2023]
Abstract
The development of in vitro propagation methods can improve the current commercial use and conservation of plants like naranjilla (Solanum quitoense), a distinctive Andean crop and key emerging agricultural product. In the present study, we report in vitro culture protocols for naranjilla apical buds, hypocotyls and petioles. In apical bud culture, MS medium supplemented with 0.10 mg l-1 1-naphtaleneacetic acid (NAA) produced longer plantlets with greater number of leaves. Hypocotyl culture yielded higher number of shoots when using older explants in MS medium supplemented with different combinations of NAA, 6-benzylaminopurine (BAP) and gibberellic acid (GA3). Petiole culture produced a significantly higher number of shoots per explant, with more abundant and bigger leaves, when using MS medium supplemented with 0.02 mg l-1 NAA, 4.50 mg l-1 BAP and 1.00 mg l-1 GA3. A factorial analysis reveals that the interaction between GA3 and NAA/BAP plays an important role in shoot regeneration. These results provide new tools for the in vitro regeneration of naranjilla plants, improving on previously reported protocols for this species by using alternative explant types and regeneration protocols.
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Affiliation(s)
- Bernardo Gutiérrez
- Universidad San Francisco de Quito USFQ, Laboratorio de Biotecnología Vegetal, Colegio de Ciencias Biológicas y Ambientales COCIBA, Cumbayá-Ecuador
| | - María Mercedes Cobo
- Universidad San Francisco de Quito USFQ, Laboratorio de Biotecnología Vegetal, Colegio de Ciencias Biológicas y Ambientales COCIBA, Cumbayá-Ecuador
| | - Miguel Orellana
- Universidad San Francisco de Quito USFQ, Laboratorio de Biotecnología Vegetal, Colegio de Ciencias Biológicas y Ambientales COCIBA, Cumbayá-Ecuador
| | - Joely Vega
- Universidad San Francisco de Quito USFQ, Laboratorio de Biotecnología Vegetal, Colegio de Ciencias Biológicas y Ambientales COCIBA, Cumbayá-Ecuador
| | - Venancio Arahana
- Universidad San Francisco de Quito USFQ, Laboratorio de Biotecnología Vegetal, Colegio de Ciencias Biológicas y Ambientales COCIBA, Cumbayá-Ecuador
| | - Viviana Jaramillo
- Universidad San Francisco de Quito USFQ, Laboratorio de Biotecnología Vegetal, Colegio de Ciencias Biológicas y Ambientales COCIBA, Cumbayá-Ecuador
- Wageningen UR Plant Breeding, Wageningen University, Droevendaalsesteeg 1, 6708 PB Wageningen, The Netherlands
| | - María de Lourdes Torres
- Universidad San Francisco de Quito USFQ, Laboratorio de Biotecnología Vegetal, Colegio de Ciencias Biológicas y Ambientales COCIBA, Cumbayá-Ecuador
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16
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Ruales J, Baenas N, Moreno DA, Stinco CM, Meléndez-Martínez AJ, García-Ruiz A. Biological Active Ecuadorian Mango 'Tommy Atkins' Ingredients-An Opportunity to Reduce Agrowaste. Nutrients 2018; 10:E1138. [PMID: 30134635 PMCID: PMC6163763 DOI: 10.3390/nu10091138] [Citation(s) in RCA: 20] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/17/2018] [Revised: 08/17/2018] [Accepted: 08/19/2018] [Indexed: 11/16/2022] Open
Abstract
Mango is a commercially important tropical fruit. During its processing, peel and seed kernel are discarded as waste but they could be recovered as an excellent and cost-effective source of health-promoting ingredients. This study aimed to characterize some of them, including carotenoids like the provitamin A β-carotene and lutein, with an interest beyond its role in eye health. Other health-promoting compounds like tocopherols and polyphenols were also evaluated, as well as the in vitro antioxidant capacity of mango by-products. Regarding isoprenoids, α-tocopherol was mainly found in the peels and carotenoids concentration was higher in the pulps. β-carotene was the most abundant carotene in pulp and seed kernel, whereas peel was the only source of lutein, with violaxanthin the most abundant xanthophyll in the different mango organs tested. With regard to polyphenols, peels exhibited greater variability in its phenolic composition, being the total content up to 85 and 10 times higher than the pulp and seed kernels, respectively. On the other hand, peels also stood out for being a very rich source of mangiferin. Seed kernels and peels showed higher antioxidant capacity values than the pulps. These results contribute to the valorization of mango by-products as new natural ingredients for the pharma and food industries.
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Affiliation(s)
- Jenny Ruales
- Department of Food Science and Biotechnology, Escuela Politécnica National, Quito 17-01-2759, Ecuador.
| | - Nieves Baenas
- Phytochemistry and Healthy Foods Lab., Department of Food Science and Technology, CEBAS-CSIC, Campus de Espinardo-Edificio 25, E-30100 Murcia, Spain.
| | - Diego A Moreno
- Phytochemistry and Healthy Foods Lab., Department of Food Science and Technology, CEBAS-CSIC, Campus de Espinardo-Edificio 25, E-30100 Murcia, Spain.
| | - Carla M Stinco
- Food Colour & Quality Lab., Department of Nutrition & Food Science, Universidad de Sevilla, Facultad de Farmacia, 41012 Sevilla, Spain.
| | - Antonio J Meléndez-Martínez
- Food Colour & Quality Lab., Department of Nutrition & Food Science, Universidad de Sevilla, Facultad de Farmacia, 41012 Sevilla, Spain.
| | - Almudena García-Ruiz
- Department of Food Science and Biotechnology, Escuela Politécnica National, Quito 17-01-2759, Ecuador.
- Laboratory of Epigenetics of Lipid Metabolism, Madrid Institute for Advanced Studies (IMDEA)-Food, CEI UAM + CSIC, 28049 Madrid, Spain.
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17
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Green KJ, Mollov D, Tran LT, Alvarez-Quinto RA, Ochoa JB, Quito-Avila DF, Karasev AV. Characterization of a New Tymovirus Causing Stunting and Chlorotic Mosaic in Naranjilla (Solanum quitoense). PLANT DISEASE 2018; 102:911-918. [PMID: 30673388 DOI: 10.1094/pdis-10-17-1534-re] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
Naranjilla ("little orange"), also known as lulo (Solanum quitoense Lam.), is a perennial shrub species cultivated in the Andes for fresh fruit and juice production. In 2015, a naranjilla plant exhibiting stunting, mosaic, and chlorotic spots was sampled in the Pastaza province of Ecuador and maintained under greenhouse conditions. An infectious agent was mechanically transmitted to indicator plants and was subjected to biological and molecular characterization. Spherical particles approximately 30 nm in diameter, composed of a single 20-kDa capsid protein, were observed under an electron microscope in infected naranjilla plants. High-throughput sequencing conducted on inoculated Nicotiana benthamiana plants produced a single sequence contig sharing the closest relationship with several tymoviruses. The entire 6,245-nucleotide genome of a new tymovirus was amplified using reverse-transcription polymerase chain reaction and resequenced with the Sanger methodology. The genome had three open reading frames typical of tymoviruses, and displayed a whole-genome nucleotide identity level with the closest tymovirus, Eggplant mosaic virus, at 71% (90% coverage). This tymovirus from naranjilla was able to systemically infect eggplant, tamarillo, N. benthamiana, and naranjilla. In naranjilla, it produced mosaic, chlorotic spots, and stunting, similar to the symptoms observed in the original plant. The virus was unable to infect potato and tobacco and unable to systemically infect pepper plants, replicating only in inoculated leaves. We concluded that this virus represented a new tymovirus infecting naranjilla, and proposed the tentative name Naranjilla chlorotic mosaic virus (NarCMV).
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Affiliation(s)
- Kelsie J Green
- Department of Entomology, Plant Pathology and Nematology (EPPN), University of Idaho, Moscow
| | - Dimitre Mollov
- United States Department of Agriculture-Agricultural Research Service, National Germplasm Resources Laboratory, Beltsville, MD
| | | | - Robert A Alvarez-Quinto
- Centro de Investigaciones Biotecnológicas del Ecuador and Facultad de Ciencias de la Vida, Escuela Superior Politécnica del Litoral, ESPOL, Guayaquil, Ecuador
| | - Jose B Ochoa
- Instituto Nacional Autónomo de Investigaciones Agropecuarias, Quito, Ecuador
| | - Diego F Quito-Avila
- Centro de Investigaciones Biotecnológicas del Ecuador and Facultad de Ciencias de la Vida, Escuela Superior Politécnica del Litoral
| | - Alexander V Karasev
- Department of EPPN and Bioinformatics and Computational Biology Program, University of Idaho
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18
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Svobodova B, Barros L, Sopik T, Calhelha RC, Heleno S, Alves MJ, Walcott S, Kuban V, Ferreira ICFR. Non-edible parts of Solanum stramoniifolium Jacq. - a new potent source of bioactive extracts rich in phenolic compounds for functional foods. Food Funct 2017; 8:2013-2021. [PMID: 28488719 DOI: 10.1039/c7fo00297a] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
Abstract
Extracts prepared from leaves, roots, and stems of Solanum stramoniifolium Jacq. (Solanaceae) in 80% ethanol have been tested for their in vitro antioxidant, anti-inflammatory, antimicrobial, and cytotoxic activities with an aim to find new sources of substances for functional foods and food additives. The root extract revealed the highest antioxidant activity in all assays exceeding the trolox capacity, and was the only extract that inhibited nitric oxide production in mouse macrophage cells, showing also the capacity to suppress the growth of all tested human tumor cell lines (MCF-7, NCI-H460, HeLa and HepG2). The leaf extract showed the strongest antimicrobial activity inhibiting all tested clinical isolates. To the author's best knowledge it was the first time that all individual parts of this plant were tested for biological activity together with the phenolic compound characterization.
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Affiliation(s)
- Blanka Svobodova
- Mountain Research Centre (CIMO), ESA, Polytechnic Institute of Bragança, Campus de Santa Apolonia, 1172, 5300-253 Bragança, Portugal.
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19
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Antioxidative potentials and chromatographic analysis of beverages from blends of gluten-free acha (Digitaria exilis) and tigernut (Cyperus esculentus) extracts. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2017. [DOI: 10.1007/s11694-017-9593-3] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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20
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Chacón-Ordóñez T, Schweiggert RM, Bosy-Westphal A, Jiménez VM, Carle R, Esquivel P. Carotenoids and carotenoid esters of orange- and yellow-fleshed mamey sapote (Pouteria sapota (Jacq.) H.E. Moore & Stearn) fruit and their post-prandial absorption in humans. Food Chem 2017; 221:673-682. [DOI: 10.1016/j.foodchem.2016.11.120] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2016] [Revised: 11/20/2016] [Accepted: 11/22/2016] [Indexed: 12/20/2022]
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21
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García-Ruiz A, Girones-Vilaplana A, León P, Moreno DA, Stinco CM, Meléndez-Martínez AJ, Ruales J. Banana Passion Fruit (Passiflora mollissima (Kunth) L.H. Bailey): Microencapsulation, Phytochemical Composition and Antioxidant Capacity. Molecules 2017; 22:molecules22010085. [PMID: 28106710 PMCID: PMC6155857 DOI: 10.3390/molecules22010085] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/27/2016] [Revised: 12/23/2016] [Accepted: 12/27/2016] [Indexed: 12/20/2022] Open
Abstract
Passiflora mollissima (Kunth) L.H. Bailey is an exotic fruit native to South America, known as taxo in Ecuador. This paper characterizes its flavonoid and carotenoid composition and antioxidant capacity and evaluates the effect of the spray-drying process on its phytochemical composition and antioxidant capacity. A total of 18 flavonoid compounds, nine proanthocyanidins and nine flavan-3-ol monomers, were identified and quantified. Glycosides of (epi)-afzelechin stood out as the most abundant flavonoid. Three carotenoids were identified, with β-carotene having the highest concentration. The DPPH· and ORAC assay methods indicated a high antioxidant capacity. Furthermore, the bioactive content showed a positive and direct correlation with antioxidant capacity. On the other hand, the spray-drying process produced a stable phytochemical composition and antioxidant activity of taxo. These results demonstrate the potential applicability of microencapsulated taxo as a functional ingredient in the food industry.
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Affiliation(s)
- Almudena García-Ruiz
- Department of Food Science and Biotechnology, Escuela Politécnica National, P.O. Box 17-012759, Quito, Ecuador.
| | - Amadeo Girones-Vilaplana
- Department of Food Technology, EPSO, University Miguel Hernández, Ctra. Beniel km. 3.2, Orihuela 03312, Alicante, Spain.
- Phytochemistry Laboratory, Department of Food Science and Technology, CEBAS-CSIC, Campus de Espinardo, Espinardo, Murcia E-30100, Spain.
| | - Paola León
- Department of Food Science and Biotechnology, Escuela Politécnica National, P.O. Box 17-012759, Quito, Ecuador.
| | - Diego A Moreno
- Phytochemistry Laboratory, Department of Food Science and Technology, CEBAS-CSIC, Campus de Espinardo, Espinardo, Murcia E-30100, Spain.
| | - Carla M Stinco
- Food Colour & Quality Laboratory, Department of Nutrition & Food Science, Universidad de Sevilla, Facultad de Farmacia, Sevilla 41012, Spain.
| | - Antonio J Meléndez-Martínez
- Food Colour & Quality Laboratory, Department of Nutrition & Food Science, Universidad de Sevilla, Facultad de Farmacia, Sevilla 41012, Spain.
| | - Jenny Ruales
- Department of Food Science and Biotechnology, Escuela Politécnica National, P.O. Box 17-012759, Quito, Ecuador.
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22
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Improvement of the Antioxidant Properties and Postharvest Life of Three Exotic Andean Fruits by UV-C Treatment. J FOOD QUALITY 2017. [DOI: 10.1155/2017/4278795] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
Three Andean fruits naranjilla (Solanum quitoenseLam.), uvilla (Physalis peruvianaL.), and mortiño (Vaccinium floribundumKunth) were subjected to prestorage UV-C treatments (0, 8, or 12.5 kJ m−2) and evaluated weekly to select the most suitable dose for fruit quality maintenance during storage (21 days at 6°C). The highest dose retains quality through lower deterioration index for all three fruits and was selected to further analyze the effects on physicochemical and antioxidant properties during storage. UV-C exposure delayed softening in naranjilla and increased soluble solid content in uvilla. UV-C also improved the maintenance of antioxidant capacity (AC) in mortiño and uvilla. Overall, results indicate that short prestorage UV-C exposure may be an effective nonchemical approach to supplement low temperature storage, maintain quality, and extend the postharvest life of Andean naranjilla, uvilla, and mortiño fruit.
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23
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Forero DP, Masatani C, Fujimoto Y, Coy-Barrera E, Peterson DG, Osorio C. Spermidine Derivatives in Lulo (Solanum quitoense Lam.) Fruit: Sensory (Taste) versus Biofunctional (ACE-Inhibition) Properties. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2016; 64:5375-5383. [PMID: 27292771 DOI: 10.1021/acs.jafc.6b01631] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/06/2023]
Abstract
The bitterness in lulo (Solanum quitoense Lam.) fruit is increased during processing (juicing or drying). To identify the bitter-active compounds, the ethanolic fruit pulp extract was subjected to RP-18 solid-phase extraction, and then sensory-guided fractionated by HPLC. Two spermidine derivatives, N(1),N(4),N(8)-tris(dihydrocaffeoyl)spermidine and N(1),N(8)-bis(dihydrocaffeoyl)spermidine, were isolated and their structures confirmed by analysis of their HPLC-ESI/MS and (1)H and (13)C NMR data. The N(1),N(4),N(8)-tris(dihydrocaffeoyl)spermidine was synthesized and used as an authentic sample to unequivocally confirm the structure of this compound and to quantitate it in both fresh and dried fruit. In silico analyses demonstrated that spermidine derivatives identified in lulo pulp exhibited a strong ACE-I (angiotensin I-converting enzyme) inhibitory activity. Subsequently, these results were confirmed by in vitro analyses and showed the potential use of lulo fruit pulp as an ingredient of functional foods related to the prevention of blood hypertension.
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Affiliation(s)
- Diana Paola Forero
- Departamento de Química, Universidad Nacional de Colombia , AA 14490, Bogotá, Colombia
| | - Chieko Masatani
- Department of Chemistry and Materials Science, Tokyo Institute of Technology , Meguro, Tokyo 152-8551, Japan
| | - Yoshinori Fujimoto
- Department of Chemistry and Materials Science, Tokyo Institute of Technology , Meguro, Tokyo 152-8551, Japan
| | - Ericsson Coy-Barrera
- Laboratorio de Química Bioorgánica, Departamento de Química, Facultad de Ciencias Básicas y Aplicadas, Universidad Militar Nueva Granada , AA 49300, Bogotá, Colombia
| | - Devin G Peterson
- Department of Food Science and Nutrition, 145 Food Science and Nutrition Building, 1334 Eckles Avenue, University of Minnesota , St. Paul, Minnesota 55108, United States
| | - Coralia Osorio
- Departamento de Química, Universidad Nacional de Colombia , AA 14490, Bogotá, Colombia
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Identification and characterization of phenolic compounds in hydromethanolic extracts of sorghum wholegrains by LC-ESI-MS(n). Food Chem 2016; 211:215-26. [PMID: 27283625 DOI: 10.1016/j.foodchem.2016.05.052] [Citation(s) in RCA: 128] [Impact Index Per Article: 16.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/19/2016] [Revised: 05/06/2016] [Accepted: 05/09/2016] [Indexed: 01/16/2023]
Abstract
Hydromethanolic extracts of brown, red, and white sorghum whole grains were analysed by LC-MS(n) in negative ESI mode within the range m/z 150-550amu. Besides the flavonoids already reported in sorghum, a number of flavonoids were also identified in the sorghum grain for the first time, including flavanones, flavonols and flavanonols, and flavan-3-ol derivatives. Various phenylpropane glycerides were also found in the sorghum grain, the majority of them are reported here for the first time, and a few of them were detected with abundant peaks in the extracts, indicating they are another important class of phenolic compounds in sorghum. In addition, phenolamides were also found in sorghum grain, which have not been reported before, and dicaffeoyl spermidine was detected in high abundance in the extracts of all three type sorghum grains. These results confirmed that sorghum is a rich source of various phenolic compounds.
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25
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Zhou ZQ, Fan HX, He RR, Xiao J, Tsoi B, Lan KH, Kurihara H, So KF, Yao XS, Gao H. Lycibarbarspermidines A-O, New Dicaffeoylspermidine Derivatives from Wolfberry, with Activities against Alzheimer's Disease and Oxidation. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2016; 64:2223-2237. [PMID: 26953624 DOI: 10.1021/acs.jafc.5b05274] [Citation(s) in RCA: 59] [Impact Index Per Article: 7.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/05/2023]
Abstract
Fifteen new dicaffeoylspermidine derivatives, lycibarbarspermidines A-O (1-15), were isolated from the fruit of Lycium barbarum (wolfberry). The structures were unambiguously determined by spectroscopic analyses and chemical methods. Dicaffeoylspermidine derivatives, a rare kind of plant secondary metabolites, are primarily distributed in the family of Solanaceae. Only six compounds were structurally identified, and all of them are acyclic aglycones. Compounds 1-15 are the first glycosidic products of dicaffeoylspermidine derivatives, and compounds 14-15 are the first cyclization products of dicaffeoylspermidine derivatives. Moreover, dicaffeoylspermidine derivatives were first isolated and identified from wolfberry. The short-term memory assay on a transgenic fly Alzheimer's disease (AD) model showed that 1-15 exhibited different levels of anti-AD activity. The oxygen radical absorbance capacity assay revealed that 1-15 all displayed antioxidant capacity. Both anti-AD and antioxidant functions are related to the effects of wolfberry. Therefore, dicaffeoylspermidine derivatives are considered beneficial constituents responsible for the antiaging, neuroprotective, anti-AD, and antioxidant effects of wolfberry.
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Affiliation(s)
- Zheng-Qun Zhou
- Institute of Traditional Chinese Medicine and Natural Products, College of Pharmacy, ‡Department of Immunobiology, Institute of Tissue Transplantation and Immunology, College of Life Science and Technology, and §Guangdong Medical Key Laboratory of Brain Function and Diseases, GMH Institute of Central Nervous System Regeneration, Jinan University , Guangzhou 510632, PR China
| | - Hong-Xia Fan
- Institute of Traditional Chinese Medicine and Natural Products, College of Pharmacy, ‡Department of Immunobiology, Institute of Tissue Transplantation and Immunology, College of Life Science and Technology, and §Guangdong Medical Key Laboratory of Brain Function and Diseases, GMH Institute of Central Nervous System Regeneration, Jinan University , Guangzhou 510632, PR China
| | - Rong-Rong He
- Institute of Traditional Chinese Medicine and Natural Products, College of Pharmacy, ‡Department of Immunobiology, Institute of Tissue Transplantation and Immunology, College of Life Science and Technology, and §Guangdong Medical Key Laboratory of Brain Function and Diseases, GMH Institute of Central Nervous System Regeneration, Jinan University , Guangzhou 510632, PR China
| | - Jia Xiao
- Institute of Traditional Chinese Medicine and Natural Products, College of Pharmacy, ‡Department of Immunobiology, Institute of Tissue Transplantation and Immunology, College of Life Science and Technology, and §Guangdong Medical Key Laboratory of Brain Function and Diseases, GMH Institute of Central Nervous System Regeneration, Jinan University , Guangzhou 510632, PR China
| | - Bun Tsoi
- Institute of Traditional Chinese Medicine and Natural Products, College of Pharmacy, ‡Department of Immunobiology, Institute of Tissue Transplantation and Immunology, College of Life Science and Technology, and §Guangdong Medical Key Laboratory of Brain Function and Diseases, GMH Institute of Central Nervous System Regeneration, Jinan University , Guangzhou 510632, PR China
| | - Kang-Hua Lan
- Institute of Traditional Chinese Medicine and Natural Products, College of Pharmacy, ‡Department of Immunobiology, Institute of Tissue Transplantation and Immunology, College of Life Science and Technology, and §Guangdong Medical Key Laboratory of Brain Function and Diseases, GMH Institute of Central Nervous System Regeneration, Jinan University , Guangzhou 510632, PR China
| | - Hiroshi Kurihara
- Institute of Traditional Chinese Medicine and Natural Products, College of Pharmacy, ‡Department of Immunobiology, Institute of Tissue Transplantation and Immunology, College of Life Science and Technology, and §Guangdong Medical Key Laboratory of Brain Function and Diseases, GMH Institute of Central Nervous System Regeneration, Jinan University , Guangzhou 510632, PR China
| | - Kwok-Fai So
- Institute of Traditional Chinese Medicine and Natural Products, College of Pharmacy, ‡Department of Immunobiology, Institute of Tissue Transplantation and Immunology, College of Life Science and Technology, and §Guangdong Medical Key Laboratory of Brain Function and Diseases, GMH Institute of Central Nervous System Regeneration, Jinan University , Guangzhou 510632, PR China
| | - Xin-Sheng Yao
- Institute of Traditional Chinese Medicine and Natural Products, College of Pharmacy, ‡Department of Immunobiology, Institute of Tissue Transplantation and Immunology, College of Life Science and Technology, and §Guangdong Medical Key Laboratory of Brain Function and Diseases, GMH Institute of Central Nervous System Regeneration, Jinan University , Guangzhou 510632, PR China
| | - Hao Gao
- Institute of Traditional Chinese Medicine and Natural Products, College of Pharmacy, ‡Department of Immunobiology, Institute of Tissue Transplantation and Immunology, College of Life Science and Technology, and §Guangdong Medical Key Laboratory of Brain Function and Diseases, GMH Institute of Central Nervous System Regeneration, Jinan University , Guangzhou 510632, PR China
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26
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Forero DP, Orrego CE, Peterson DG, Osorio C. Chemical and sensory comparison of fresh and dried lulo (Solanum quitoense Lam.) fruit aroma. Food Chem 2014; 169:85-91. [PMID: 25236202 DOI: 10.1016/j.foodchem.2014.07.111] [Citation(s) in RCA: 41] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2014] [Revised: 07/17/2014] [Accepted: 07/22/2014] [Indexed: 12/01/2022]
Abstract
The odour-active volatile compounds of lulo fruit (Solanum quitoense Lam.) were isolated by solvent extraction followed by solvent-assisted flavour evaporation (SAFE). GC-O and GCMS analyses as well as quantitation by internal standard method showed that (Z)-3-hexenal, ethyl butanoate, 3-sulphanylhexyl acetate, and ethyl hexanoate were key aroma compounds in this fruit. Other odorants with relevance because their contribution (high OAVs) to the overall aroma were 4-hydroxy-2,5-dimethyl-3(2H)-furanone, methyl benzoate, (E)-2-hexenal, and hexanal. Lulo fruit pulp in presence of maltodextrin DE-20 was dried by using four different types of drying methods: hot air-drying (HD), spray drying (SD), lyophilisation (LD), and ultrasonic convective hot air-drying (HUD). LD sample exhibited the highest sensory rank (lulo-like) in comparison with fresh fruit pulp. Hot-air drying processes (HD and HUD) changed adversely the aroma of lulo fruit pulp.
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Affiliation(s)
- Diana Paola Forero
- Departamento de Química, Universidad Nacional de Colombia-Sede Bogotá, AA 14490 Bogotá, Colombia
| | - Carlos Eduardo Orrego
- Instituto de Biotecnología y Agroindustria, Universidad Nacional de Colombia-Sede Manizales, Km 4 vía al Magdalena, Manizales Código Postal 170004, Colombia
| | - Devin Grant Peterson
- Department of Food Science and Nutrition, University of Minnesota, 145 Food Science and Nutrition Building, 1334 Eckles Avenue, St. Paul, MN 55108, United States
| | - Coralia Osorio
- Departamento de Química, Universidad Nacional de Colombia-Sede Bogotá, AA 14490 Bogotá, Colombia.
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Chong ESL, McGhie TK, Heyes JA, Stowell KM. Metabolite profiling and quantification of phytochemicals in potato extracts using ultra-high-performance liquid chromatography-mass spectrometry. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2013; 93:3801-3808. [PMID: 23794415 DOI: 10.1002/jsfa.6285] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/18/2012] [Revised: 06/13/2013] [Accepted: 06/21/2013] [Indexed: 06/02/2023]
Abstract
BACKGROUND Potatoes contain a diverse range of phytochemicals which have been suggested to have health benefits. Metabolite profiling and quantification were conducted on plant extracts made from a white potato cultivar and 'Urenika', a purple potato cultivar traditionally consumed by New Zealand Maori. There is limited published information regarding the metabolite profile of Solanum tuberosum cultivar 'Urenika'. RESULTS Using ultra-high- performance liquid chromatography-mass spectrometry (UHPLC-MS), a total of 31 compounds were identified and quantified in the potato extracts. The majority of the compounds were identified for the first time in 'Urenika'. These compounds include several types of anthocyanins, hydroxycinnamic acid (HCA) derivatives, and hydroxycinnamic amides (HCAA). Six classes of compounds, namely organic acids, amino acids, HCA, HCAA, flavonols and glycoalkaloids, were present in both extracts but quantities varied between the two extracts. CONCLUSIONS The unknown plant metabolites in both potato extracts were assigned with molecular formulae and identified with high confidence. Quantification of the metabolites was achieved using a number of appropriate standards. High-resolution mass spectrometry data critical for accurate identification of unknown phytochemicals were achieved and could be added to potato or plant metabolomic database.
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Affiliation(s)
- Esther Swee Lan Chong
- Institute of Food, Nutrition and Human Health (IFNHH), Massey University, Private Bag, 11222, Palmerston North, New Zealand
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Cashew apple (Anacardium occidentale L.) extract from by-product of juice processing: A focus on carotenoids. Food Chem 2013; 138:25-31. [DOI: 10.1016/j.foodchem.2012.10.028] [Citation(s) in RCA: 53] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2012] [Revised: 09/27/2012] [Accepted: 10/02/2012] [Indexed: 11/17/2022]
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Rodrigues E, Mariutti LRB, Mercadante AZ. Carotenoids and phenolic compounds from Solanum sessiliflorum, an unexploited Amazonian fruit, and their scavenging capacities against reactive oxygen and nitrogen species. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2013; 61:3022-3029. [PMID: 23432472 DOI: 10.1021/jf3054214] [Citation(s) in RCA: 79] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/01/2023]
Abstract
The composition of carotenoids and phenolic compounds from mana-cubiu (Solanum sessiliflorum), a fruit native to Amazonia, was determined by high-performance liquid chromatography coupled to diode array and mass spectrometry detectors (HPLC-DAD-MS(n)). The antioxidant capacities of the hydrophilic and carotenoid extracts against some reactive oxygen (ROO(•), H(2)O(2), HOCl, and HO(•)) and nitrogen (ONOO(-)) species were also determined. Seventeen carotenoids and three phenolic compounds were found in mana-cubiu. The major carotenoids were (all-E)-β-carotene (7.15 μg/g of dry weight) and (all-E)-lutein (2.41 μg/g of dry weight). The 5-caffeoylquinic acid (1351 μg/g of dry weight) was the major phenolic compound, representing more than 78% (w/w) of the total phenolic compounds. Moreover, two dihydrocaffeoyl spermidines were found in the hydrophilic extract. Both mana-cubiu extracts were able to scavenge all the tested reactive species. The carotenoid extract was shown to be a potent scavenger of peroxyl radical, while the hydrophilic extract was a potent hydrogen peroxide and hypochlorous acid scavenger.
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Affiliation(s)
- Eliseu Rodrigues
- Department of Food Science, Faculty of Food Engineering, University of Campinas (UNICAMP) , 13083-862 Campinas-SP, Brazil
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Sancho LEGG, Yahia EM, González-Aguilar GA. Contribution of Major Hydrophilic and Lipophilic Antioxidants from Papaya Fruit to Total Antioxidant Capacity. ACTA ACUST UNITED AC 2013. [DOI: 10.4236/fns.2013.48a012] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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32
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Garzón GA, Narváez-Cuenca CE, Kopec RE, Barry AM, Riedl KM, Schwartz SJ. Determination of carotenoids, total phenolic content, and antioxidant activity of Arazá (Eugenia stipitata McVaugh), an Amazonian fruit. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2012; 60:4709-4717. [PMID: 22519635 DOI: 10.1021/jf205347f] [Citation(s) in RCA: 32] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/31/2023]
Abstract
The fruit of Arazá (Eugenia stipitata McVaugh) native to the Colombian Amazon is considered a potentially economically valuable fruit for the Andean economy due to its novel and unique taste. The fruit has an intense yellow color, but its chemical composition and properties have not been well studied. Here we report the identification and quantitation of carotenoids in the ripe fruit using high performance liquid chromatography (HPLC) with photodiode array detector (PDA) and atmospheric pressure chemical ionization (APcI) mass spectrometry (MS/MS). The qualitative carotenoid profile of the fruit according to maturity stage was also observed. Furthermore, antioxidant activity of the peel and pulp were assessed using the ferric reducing ability of plasma (FRAP), 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS), and 1,1-diphenyl-2-picrylhydrazyl (DPPH) methods, in addition to chemical indexes and total phenolic content. Multiple carotenoids were identified in the peel and pulp including four xanthophylls (free and esterified as their mono and diesters) and two carotenes. One of the xanthophylls was tentatively identified as zeinoxanthin, while the others were identified as lutein, zeaxanthin, and β-cryptoxanthin. Carotenes included α-carotene and β-carotene. The total carotenoid content was significantly higher in the peel (2484 ± 421 μg/100 g FW) than in the pulp (806 ± 348 μg/100 g FW) with lutein, β-cryptoxanthin, and zeinoxanthin as the major carotenoid components. The unique carotenoid composition of this fruit can differentiate it from other carotenoid-rich fruits and perhaps be useful in authentication procedures. Overall, results from this study suggest that Colombian Arazá may be a good edible source of carotenoids important in retinal health as well as carotenoids with provitamin A activity. Therefore, Arazá fruit can be used as a nutraceutical ingredient and in production of functional foods in the Colombian diet.
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Affiliation(s)
- G Astrid Garzón
- Departamento de Química, Universidad Nacional de Colombia, AA 14490 Bogotá, Colombia.
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Cisse M, Vaillant F, Kane A, Ndiaye O, Dornier M. Impact of the extraction procedure on the kinetics of anthocyanin and colour degradation of roselle extracts during storage. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2012; 92:1214-1221. [PMID: 22083828 DOI: 10.1002/jsfa.4685] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/04/2011] [Revised: 08/26/2011] [Accepted: 08/30/2011] [Indexed: 05/31/2023]
Abstract
BACKGROUND The stability of anthocyanins and colour of aqueous extracts from roselle (Hibiscus sabdariffa L.) was investigated during storage at 4-45 °C. The effect of the extraction procedure (cold or hot extraction with or without pasteurisation) on the kinetic behaviour was determined. RESULTS Data analysis showed first-order kinetics for the evolution of anthocyanin content, colour density, colour strength and browning index. Three models (Arrhenius, Eyring and Ball) were used to represent the temperature dependence of the reaction rates. The three models allowed the prediction of colour modifications according to the storage temperature over 6 months. Activation energies ranged from 22 to 26 kJ mol(-1) for anthocyanin degradation and from 18 to 34 kJ mol(-1) for colour parameter modification. The degradation rate during storage depended on the extraction procedure. When heated, the extracts were clearly less stable. Their colour changed faster during storage especially when hot water and pasteurisation were used. CONCLUSION Although the anthocyanin content and initial colour were not modified, the extraction conditions, especially temperature, greatly affected the stability of the extracts during storage. Further studies are needed to understand the mechanisms involved.
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Affiliation(s)
- Mady Cisse
- Ecole Supérieure Polytechnique, Université Cheikh Anta Diop, BP 5085, Dakar Fann, Senegal
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Narváez-Cuenca CE, Vincken JP, Gruppen H. Identification and quantification of (dihydro) hydroxycinnamic acids and their conjugates in potato by UHPLC–DAD–ESI-MSn. Food Chem 2012. [DOI: 10.1016/j.foodchem.2011.04.050] [Citation(s) in RCA: 43] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Cissé M, Vaillant F, Pallet D, Dornier M. Selecting ultrafiltration and nanofiltration membranes to concentrate anthocyanins from roselle extract (Hibiscus sabdariffa L.). Food Res Int 2011. [DOI: 10.1016/j.foodres.2011.04.046] [Citation(s) in RCA: 121] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Cisse M, Vaillant F, Soro D, Reynes M, Dornier M. Crossflow microfiltration for the cold stabilization of roselle (Hibiscus sabdariffa L.) extract. J FOOD ENG 2011. [DOI: 10.1016/j.jfoodeng.2011.04.001] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Cissé M, Vaillant F, Bouquet S, Pallet D, Lutin F, Reynes M, Dornier M. Athermal concentration by osmotic evaporation of roselle extract, apple and grape juices and impact on quality. INNOV FOOD SCI EMERG 2011. [DOI: 10.1016/j.ifset.2011.02.009] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Identification and quantification of phenols, carotenoids, and vitamin C from papaya (Carica papaya L., cv. Maradol) fruit determined by HPLC-DAD-MS/MS-ESI. Food Res Int 2011. [DOI: 10.1016/j.foodres.2010.12.001] [Citation(s) in RCA: 116] [Impact Index Per Article: 8.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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Characterization of Polyphenol Oxidase Activity in Juices from 12 Underutilized Tropical Fruits with High Agroindustrial Potential. FOOD BIOPROCESS TECH 2011. [DOI: 10.1007/s11947-011-0521-y] [Citation(s) in RCA: 25] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Jiménez N, Bohuon P, Lima J, Dornier M, Vaillant F, Pérez AM. Kinetics of anthocyanin degradation and browning in reconstituted blackberry juice treated at high temperatures (100-180 degrees C). JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2010; 58:2314-2322. [PMID: 20108918 DOI: 10.1021/jf902381e] [Citation(s) in RCA: 36] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/28/2023]
Abstract
Monomeric anthocyanin degradation and nonenzymatic browning (NEB) index have been determined in reconstituted blackberry juice heated at high temperature in a hermetically sealed cell. Statistical analysis demonstrated that, when the temperature range (100-180 degrees C) was divided into two subranges (100-140 and 140-180 degrees C) for anthocyanin degradation, reaction kinetics were well represented by two sequential first-order reactions. The activation energy for NEB from 100 to 180 degrees C (106 kJxmol(-1)) was slightly higher than the anthocyanin value at the lower temperature range (92 kJxmol(-1)), but was more than twice the value for the higher range (44 kJxmol(-1)). The reaction rate constant at 140 degrees C for anthocyanin degradation (3.5 x 10(-3) s(-1)) was two times that for the NEB index (1.6 x 10(-3) s(-1)). Hence, anthocyanin degradation was faster than the appearance of NEB products. The non-isothermal method developed allows estimating kinetic parameters and thereby generating temperature profiles of heat processes that would help preserve the nutritional properties of foods during high-temperature processes.
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Affiliation(s)
- Nadiarid Jiménez
- Escuela de Tecnologia de Alimentos, Universidad de Costa Rica, Apartado Postal 11501-2060, San Jose, Costa Rica
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Wang SQ, Ren DM, Xiang F, Wang XN, Zhu CJ, Yuan HQ, Sun LM, Lv BB, Sun XJ, Lou HX. Dracotanosides A-D, spermidine glycosides from Dracocephalum tanguticum: structure and amide rotational barrier. JOURNAL OF NATURAL PRODUCTS 2009; 72:1006-1010. [PMID: 19499937 DOI: 10.1021/np900140s] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/27/2023]
Abstract
Four new spermidine glycosides, dracotanosides A-D (1-4), have been isolated from Dracocephalum tanguticum. These molecules represent the first spermidine glycosides from this plant genus. The structures, including absolute configurations, were determined by spectroscopic and chemical methods. The amide bond rotational barrier of aglycone 1a was calculated by density functional theory (DFT) computation.
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Affiliation(s)
- Shu-Qi Wang
- Department of Natural Products Chemistry, School of Pharmaceutical Sciences, Shandong University, Jinan, People's Republic of China
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