1
|
Ladika G, Strati IF, Tsiaka T, Cavouras D, Sinanoglou VJ. On the Assessment of Strawberries' Shelf-Life and Quality, Based on Image Analysis, Physicochemical Methods, and Chemometrics. Foods 2024; 13:234. [PMID: 38254534 PMCID: PMC10814819 DOI: 10.3390/foods13020234] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2023] [Revised: 01/04/2024] [Accepted: 01/10/2024] [Indexed: 01/24/2024] Open
Abstract
The aim of the present study was to evaluate Marisol strawberries' (Fragaria × ananassa) physicochemical quality and shelf-life during storage, using an integrated analytical approach. More specifically, the research aimed to assess the strawberries' color, texture, and nutritional quality, over an 11-day storage period, employing physicochemical analyses, spectrophotometric assays, Attenuated Total Reflection-Fourier Transform Infrared (ATR-FTIR) spectroscopy, image analysis, and statistical tools. The results revealed significant changes in the outer surface texture and color characteristics, indicating spoilage progression. Physicochemical parameters such as water activity, moisture content, soluble solids, titratable acidity, and ascorbic acid content exhibited significant alterations, influencing the taste profile and freshness perception. Antioxidant and antiradical activities showed fluctuations, suggesting a potential decrease in phenolic content during storage. Moreover, the ATR-FTIR spectra findings confirmed the results regarding the moisture content, soluble solids, and total phenolic content. The integration of physicochemical and image analysis-derived features through a principal component analysis (PCA) enabled the accurate classification of samples based on storage days. Regression analysis, using these features, successfully predicted the storage day with high accuracy. Overall, this integrated analytical approach provided valuable information on the estimation of Marisol strawberries' shelf-life and the prediction of their quality deterioration, contributing to better fruit management and the minimization of discards.
Collapse
Affiliation(s)
- Georgia Ladika
- Laboratory of Chemistry, Analysis & Design of Food Processes, Department of Food Science and Technology, University of West Attica, Agiou Spyridonos, 12243 Egaleo, Greece; (G.L.); (I.F.S.); (T.T.)
| | - Irini F. Strati
- Laboratory of Chemistry, Analysis & Design of Food Processes, Department of Food Science and Technology, University of West Attica, Agiou Spyridonos, 12243 Egaleo, Greece; (G.L.); (I.F.S.); (T.T.)
| | - Thalia Tsiaka
- Laboratory of Chemistry, Analysis & Design of Food Processes, Department of Food Science and Technology, University of West Attica, Agiou Spyridonos, 12243 Egaleo, Greece; (G.L.); (I.F.S.); (T.T.)
| | - Dionisis Cavouras
- Department of Biomedical Engineering, University of West Attica, Agiou Spyridonos, 12243 Egaleo, Greece;
| | - Vassilia J. Sinanoglou
- Laboratory of Chemistry, Analysis & Design of Food Processes, Department of Food Science and Technology, University of West Attica, Agiou Spyridonos, 12243 Egaleo, Greece; (G.L.); (I.F.S.); (T.T.)
| |
Collapse
|
2
|
Flores-Bazán T, Betanzos-Cabrera G, Guerrero-Solano JA, Negrete-Díaz JV, German-Ponciano LJ, Olivo-Ramírez D. Pomegranate (Punica granatum L.) and its phytochemicals as anxiolytic; an underreported effect with therapeutic potential: A systematic review. Brain Res 2023; 1820:148554. [PMID: 37640097 DOI: 10.1016/j.brainres.2023.148554] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2023] [Revised: 08/02/2023] [Accepted: 08/23/2023] [Indexed: 08/31/2023]
Abstract
Anxiety is a mental disorder characterized by excessive concern about possible future threats that, if prolonged, becomes a pathology that must be controlled through psychotherapy and medication. Currently, the pharmacological treatment for anxiety involves the use of antidepressants and benzodiazepines; however, these treatments often come with adverse effects. Thus, there is a need to seek natural compounds that can help alleviate anxiety and reduce these side effects. On the other hand, pomegranate (PG) fruit is known to have important health benefits, which have been compiled in several reviews. However, its anxiolytic effect has not been thoroughly studied, and clinical research on this topic is lacking. The aim of this work was to conduct a systematic review of studies exploring the anxiolytic-like effect of PG and its phytochemicals. Databases such as Pubmed, ScienceDirect, Springer link, Google scholar, Worldwide science, and Web of science were searched for articles using predetermined terms. Inclusion criteria were established, and original articles that met these criteria were selected. The data collected included information on PG part and variety, species, sample size, anxiety model, dose, route and time of administration, reference drug, main results, and the mechanisms of action. Fifty-nine studies were found that reported the anxiolytic-like effect of PG and its phytochemicals such as anthocyanins, flavonoids, tannins, organic acids, and xanthonoids. The literature suggests that the mechanisms of action behind this effect involved the inhibition of the GABAergic receptor, NMDA, CaMKII/CREB pathway; the reduction of oxidative stress, inhibiting TLR4 and nNOS; modulation of cytokines and the expression of NFkB, GAD67, and iNOS, as well as the activation of Nrf2 and AMPK. PG and some of its phytochemicals could be considered as a novel alternative for the treatment of pathological anxiety. This review is the first to document the anxiolytic-like effect of PG.
Collapse
Affiliation(s)
- Tania Flores-Bazán
- Academic Area of Medicine, Institute of Health Sciences, Autonomous University of the State of Hidalgo, Hidalgo 42160, Mexico.
| | - Gabriel Betanzos-Cabrera
- Academic Area of Nutrition, Institute of Health Sciences, Autonomous University of the State of Hidalgo, Hidalgo 42160, Mexico.
| | - José A Guerrero-Solano
- Graduate School of Tlahuelilpan, Academic Area of Nursing, Autonomous University of Hidalgo State, Tlahuelilpan, Hidalgo 42780, Mexico.
| | - José Vicente Negrete-Díaz
- Laboratory of Brain Plasticity and Integrative Neuroscience, Program of Clinical Psychology, University of Guanajuato. Guanajuato 38060, Mexico.
| | | | - Diana Olivo-Ramírez
- Academic Area of Nutrition, Institute of Health Sciences, Autonomous University of the State of Hidalgo, Hidalgo 42160, Mexico.
| |
Collapse
|
3
|
Tsiaka T, Stavropoulou NA, Giannakourou MC, Strati IF, Sinanoglou VJ. Optimization of Ultrasound-Assisted Extraction and Characterization of the Phenolic Compounds in Rose Distillation Side Streams Using Spectrophotometric Assays and High-Throughput Analytical Techniques. Molecules 2023; 28:7403. [PMID: 37959822 PMCID: PMC10650874 DOI: 10.3390/molecules28217403] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/19/2023] [Revised: 10/27/2023] [Accepted: 10/30/2023] [Indexed: 11/15/2023] Open
Abstract
Lately, the essential oils industry has been one of the most expanding markets globally. However, the byproducts generated after the distillation of aromatic plants and their transformation to novel high-added value products consist of a major up-to-date challenge. Thus, the scope of the current study is the optimization of ultrasound-assisted extraction (UAE) for the recovery of phenolic compounds from rose (Rosa damascena) post-distillation side streams using Box-Behnken design. In particular, the highest total phenolic content (TPC) was achieved at 71% v/v ethanol-water solution, at 25 min, 40 mL/g dry sample and 53% ultrasound power, while ethanol content and extraction time were the most crucial factors (p-value ≤ 0.05) for UAE. Both solid (RSB) and liquid (LSB) rose side streams exhibited significant antiradical and antioxidant activities. The interpretation of attenuated total reflection-Fourier transform infrared (ATR-FTIR) spectra confirmed the presence of compounds with properties such as phenolic compounds, phenolic amide derivatives, and alcohols in the extracts. Moreover, the flavonoids naringenin, quercetin, and kaempferol were the major phenolic compounds, identified in the extracts by liquid chromatography-tandem mass spectrometry analysis (LC-MS/MS), followed by gallic, protocatechuic, p-hydroxybenzoic, and rosmarinic acids. Furthermore, the LC-MS/MS results pinpointed the effect of factors other than the extraction conditions (harvesting parameters, climatic conditions, plant growth stage, etc.) on the phenolic fingerprint of RSB extracts. Therefore, RSB extracts emerge as a promising alternative antioxidant agent in food products.
Collapse
Affiliation(s)
- Thalia Tsiaka
- Laboratory of Chemistry, Analysis & Design of Food Processes, Department of Food Science and Technology, University of West Attica, Agiou Spyridonos, 12243 Egaleo, Greece; (T.T.); (N.A.S.); (I.F.S.)
| | - Natalia A. Stavropoulou
- Laboratory of Chemistry, Analysis & Design of Food Processes, Department of Food Science and Technology, University of West Attica, Agiou Spyridonos, 12243 Egaleo, Greece; (T.T.); (N.A.S.); (I.F.S.)
| | - Maria C. Giannakourou
- Laboratory of Chemistry, Analysis & Design of Food Processes, Department of Food Science and Technology, University of West Attica, Agiou Spyridonos, 12243 Egaleo, Greece; (T.T.); (N.A.S.); (I.F.S.)
- Laboratory of Food Chemistry and Technology, School of Chemical Engineering, National Technical University of Athens, Zografou Campus, 9 Iroon Polytechniou St., 15772 Athens, Greece
| | - Irini F. Strati
- Laboratory of Chemistry, Analysis & Design of Food Processes, Department of Food Science and Technology, University of West Attica, Agiou Spyridonos, 12243 Egaleo, Greece; (T.T.); (N.A.S.); (I.F.S.)
| | - Vassilia J. Sinanoglou
- Laboratory of Chemistry, Analysis & Design of Food Processes, Department of Food Science and Technology, University of West Attica, Agiou Spyridonos, 12243 Egaleo, Greece; (T.T.); (N.A.S.); (I.F.S.)
| |
Collapse
|
4
|
Hashem NM, Hosny NS, El-Desoky N, Soltan YA, Elolimy AA, Sallam SMA, Abu-Tor ESM. Alginate Nanoencapsulated Synbiotic Composite of Pomegranate Peel Phytogenics and Multi-Probiotic Species as a Potential Feed Additive: Physicochemical, Antioxidant, and Antimicrobial Activities. Animals (Basel) 2023; 13:2432. [PMID: 37570241 PMCID: PMC10417444 DOI: 10.3390/ani13152432] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2023] [Revised: 07/18/2023] [Accepted: 07/19/2023] [Indexed: 08/13/2023] Open
Abstract
A synbiotic composed of alginate nanoencapsulated prebiotic (pomegranate peel phytogenics) and multi-species probiotics (Lactococcus lactis, Lactobacillus plantarum, Lactobacillus paracasei, and Saccharomyces cerevisiae) has been developed as a potential eco-friendly alternative to antibiotics. The physicochemical properties of the encapsulated synbiotic were evaluated, and its gastric and storage tolerance, as well as its antioxidant and antimicrobial activity, were tested and compared to that of the non-encapsulated synbiotic (free synbiotic). The results showed that the prebiotic pomegranate peel ethanolic extract contained seven phenolic compounds, with cinnamic being the most abundant (13.26 µL/mL). Sodium alginate-CaCl2 nanocapsules were effective in encapsulating 84.06 ± 1.5% of the prebiotic's phenolic compounds and 98.85 ± 0.57% of the probiotics. The particle size of the alginate-CaCl2 nanoencapsulated synbiotic was 544.5 nm, and the polydispersity index and zeta potential values were 0.593 and -12.3 mV, respectively. Thermogravimetric analysis showed that the alginate-CaCl2 nanoencapsulated synbiotic had high thermal stability at high temperatures, with only 2.31% of its weight being lost within the temperature range of 70-100 °C. The count of viable probiotics in the nanoencapsulated synbiotic was significantly higher than that in the free synbiotic after exposure to gastric acidity and storage for six months at room temperature. The percent inhibition values of the nanoencapsulated synbiotic and ascorbic acid (as a standard antioxidant) were comparable and significantly greater than those of the free synbiotic. The half-maximal inhibitory concentrations (IC50) of the nanoencapsulated synbiotic and ascorbic acid were significantly lower than those of the free synbiotic (3.96 ± 0.42 µg/mL and 4.08 ± 0.79 µg/mL for nanoencapsulated synbiotic and ascorbic acid, respectively, vs. 65.75 ± 2.14 µg/mL for free synbiotic). The nanoencapsulated synbiotic showed the highest significant antimicrobial activity against Escherichia coli (ATCC 8739). Both the nanoencapsulated and free synbiotics showed antimicrobial activity against Staphylococcus aureus (ATCC 6538), similar to that of gentamicin, although the nanoencapsulated synbiotic showed significantly higher inhibition activity compared to the free synbiotic. The nanoencapsulated synbiotic showed antimicrobial activity comparable to gentamicin against Pseudomonas aeruginosa (ATCC 90274), whereas the free synbiotic showed the least antimicrobial activity (p < 0.05). Both synbiotics showed significantly higher antimicrobial activity against Salmonella typhi (ATCC 6539) than gentamicin. Both synbiotics showed antifungal activity against Aspergillus niger and Aspergillus flavus, with a stronger effect observed for the nanoencapsulated synbiotic. However, the activity of both synbiotics was significantly lower than that of fluconazole (an antifungal drug).
Collapse
Affiliation(s)
- Nesrein M. Hashem
- Animal and Fish Production Department, Faculty of Agriculture (El-Shatby), Alexandria University, Alexandria 21545, Egypt; (N.E.-D.); (Y.A.S.); (S.M.A.S.)
| | - Nourhan S. Hosny
- Livestock Research Department, Arid Lands Cultivation Research Institute, City of Scientific Research and Technological Applications (SRTA-City), Alexandria 21934, Egypt;
| | - Nagwa El-Desoky
- Animal and Fish Production Department, Faculty of Agriculture (El-Shatby), Alexandria University, Alexandria 21545, Egypt; (N.E.-D.); (Y.A.S.); (S.M.A.S.)
| | - Yosra A. Soltan
- Animal and Fish Production Department, Faculty of Agriculture (El-Shatby), Alexandria University, Alexandria 21545, Egypt; (N.E.-D.); (Y.A.S.); (S.M.A.S.)
| | - Ahmed A. Elolimy
- Animal Production Department, National Research Centre, Giza 12622, Egypt;
| | - Sobhy M. A. Sallam
- Animal and Fish Production Department, Faculty of Agriculture (El-Shatby), Alexandria University, Alexandria 21545, Egypt; (N.E.-D.); (Y.A.S.); (S.M.A.S.)
| | - El-Sayed M. Abu-Tor
- Food Science and Technology Department, Faculty of Agriculture (El-Shatby), Alexandria University, Alexandria 21545, Egypt;
| |
Collapse
|
5
|
Lantzouraki DZ, Amerikanou C, Karavoltsos S, Kafourou V, Sakellari A, Tagkouli D, Zoumpoulakis P, Makris DP, Kalogeropoulos N, Kaliora AC. Artemisia arborescens and Artemisia inculta from Crete; Secondary Metabolites, Trace Metals and In Vitro Antioxidant Activities. Life (Basel) 2023; 13:1416. [PMID: 37374198 DOI: 10.3390/life13061416] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2023] [Revised: 06/08/2023] [Accepted: 06/16/2023] [Indexed: 06/29/2023] Open
Abstract
BACKGROUND Currently, the use of medicinal plants has increased. Artemisia species have been used in several applications, including medicinal use and uses in cosmetics, foods and beverages. Artemisia arborescens L. and Artemisia inculta are part of the Mediterranean diet in the form of aqueous infusions. Herein, we aimed to compare the secondary metabolites of the decoctions and two different extracts (methanolic and aqueous-glycerolic) of these two species, as well as their antioxidant capacity and trace metal levels. METHODS Total phenolic, total flavonoid, total terpenes, total hydroxycinnamate, total flavonol, total anthocyanin contents and antioxidant/antiradical activity were determined, and GC/MS analysis was applied to identify and quantify phenolics and terpenoids. Trace metals were quantified with ICP-MS. RESULTS Aqueous-glycerolic extracts demonstrated higher levels of total secondary metabolites, greater antioxidant potential and higher terpenoid levels than decoctions and methanolic extracts. Subsequently, the aqueous-glycerolic extract of a particularly high phenolic content was further analyzed applying targeted LC-MS/MS as the most appropriate analytic tool for the determination of the phenolic profile. Overall, twenty-two metabolites were identified. The potential contribution of infusions consumption to metal intake was additionally evaluated, and did not exceed the recommended daily intake. CONCLUSIONS Our results support the use of these two species in several food, cosmetic or pharmaceutical applications.
Collapse
Affiliation(s)
- Dimitra Z Lantzouraki
- Institute of Chemical Biology, National Hellenic Research Foundation, 48 Vas. Constantinou Ave., 11635 Athens, Greece
| | - Charalampia Amerikanou
- Department of Nutrition and Dietetics, School of Health Science and Education, Harokopio University, 70 El. Venizelou Ave., 17676 Athens, Greece
| | - Sotirios Karavoltsos
- Laboratory of Environmental Chemistry, Department of Chemistry, National and Kapodistrian University of Athens, 15784 Athens, Greece
| | - Vasiliki Kafourou
- Department of Nutrition and Dietetics, School of Health Science and Education, Harokopio University, 70 El. Venizelou Ave., 17676 Athens, Greece
| | - Aikaterini Sakellari
- Laboratory of Environmental Chemistry, Department of Chemistry, National and Kapodistrian University of Athens, 15784 Athens, Greece
| | - Dimitra Tagkouli
- Department of Nutrition and Dietetics, School of Health Science and Education, Harokopio University, 70 El. Venizelou Ave., 17676 Athens, Greece
| | - Panagiotis Zoumpoulakis
- Department of Food Science and Technology, University of West Attica, Ag. Spyridonos, 12243 Egaleo, Greece
| | - Dimitris P Makris
- Department of Food Science & Nutrition, School of Agricultural Sciences, University of Thessaly, N. Temponera Street, 43100 Karditsa, Greece
| | - Nick Kalogeropoulos
- Department of Nutrition and Dietetics, School of Health Science and Education, Harokopio University, 70 El. Venizelou Ave., 17676 Athens, Greece
| | - Andriana C Kaliora
- Department of Nutrition and Dietetics, School of Health Science and Education, Harokopio University, 70 El. Venizelou Ave., 17676 Athens, Greece
| |
Collapse
|
6
|
Tsiaka T, Kritsi E, Bratakos SM, Sotiroudis G, Petridi P, Savva I, Christodoulou P, Strati IF, Zoumpoulakis P, Cavouras D, Sinanoglou VJ. Quality Assessment of Ground Coffee Samples from Greek Market Using Various Instrumental Analytical Methods, In Silico Studies and Chemometrics. Antioxidants (Basel) 2023; 12:1184. [PMID: 37371914 DOI: 10.3390/antiox12061184] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2023] [Revised: 05/24/2023] [Accepted: 05/25/2023] [Indexed: 06/29/2023] Open
Abstract
Coffee is one of the most widely consumed beverages worldwide due to its sensory and potential health-related properties. In the present comparative study, a preparation known as Greek or Turkish coffee, made with different types/varieties of coffee, has been investigated for its physicochemical attributes (i.e., color), antioxidant/antiradical properties, phytochemical profile, and potential biological activities by combining high-throughput analytical techniques, such as infrared spectroscopy (ATR-FTIR), liquid chromatography-tandem mass spectrometry (LC-MS/MS), and in silico methodologies. The results of the current study revealed that roasting degree emerged as the most critical factor affecting these parameters. In particular, the L* color parameter and total phenolic content were higher in light-roasted coffees, while decaffeinated coffees contained more phenolics. The ATR-FTIR pinpointed caffeine, chlorogenic acid, diterpenes, and quinic esters as characteristic compounds in the studied coffees, while the LC-MS/MS analysis elucidated various tentative phytochemicals (i.e., phenolic acids, diterpenes, hydroxycinnamate, and fatty acids derivatives). Among them, chlorogenic and coumaric acids showed promising activity against human acetylcholinesterase and alpha-glucosidase enzymes based on molecular docking studies. Therefore, the outcomes of the current study provide a comprehensive overview of this kind of coffee preparation in terms of color parameters, antioxidant, antiradical and phytochemical profiling, as well as its putative bioactivity.
Collapse
Affiliation(s)
- Thalia Tsiaka
- Laboratory of Chemistry, Analysis & Design of Food Processes, Department of Food Science and Technology, University of West Attica, Agiou Spyridonos, 12243 Egaleo, Greece
| | - Eftichia Kritsi
- Laboratory of Chemistry, Analysis & Design of Food Processes, Department of Food Science and Technology, University of West Attica, Agiou Spyridonos, 12243 Egaleo, Greece
- Institute of Chemical Biology, National Hellenic Research Foundation, 48 Vas. Constantinou Ave., 11635 Athens, Greece
| | - Sotirios M Bratakos
- Laboratory of Chemistry, Analysis & Design of Food Processes, Department of Food Science and Technology, University of West Attica, Agiou Spyridonos, 12243 Egaleo, Greece
| | - Georgios Sotiroudis
- Institute of Chemical Biology, National Hellenic Research Foundation, 48 Vas. Constantinou Ave., 11635 Athens, Greece
| | - Panagiota Petridi
- Laboratory of Chemistry, Analysis & Design of Food Processes, Department of Food Science and Technology, University of West Attica, Agiou Spyridonos, 12243 Egaleo, Greece
| | - Ioanna Savva
- Laboratory of Chemistry, Analysis & Design of Food Processes, Department of Food Science and Technology, University of West Attica, Agiou Spyridonos, 12243 Egaleo, Greece
| | - Paris Christodoulou
- Institute of Chemical Biology, National Hellenic Research Foundation, 48 Vas. Constantinou Ave., 11635 Athens, Greece
| | - Irini F Strati
- Laboratory of Chemistry, Analysis & Design of Food Processes, Department of Food Science and Technology, University of West Attica, Agiou Spyridonos, 12243 Egaleo, Greece
| | - Panagiotis Zoumpoulakis
- Laboratory of Chemistry, Analysis & Design of Food Processes, Department of Food Science and Technology, University of West Attica, Agiou Spyridonos, 12243 Egaleo, Greece
| | - Dionisis Cavouras
- Department of Biomedical Engineering, University of West Attica, Agiou Spyridonos, 12243 Egaleo, Greece
| | - Vassilia J Sinanoglou
- Laboratory of Chemistry, Analysis & Design of Food Processes, Department of Food Science and Technology, University of West Attica, Agiou Spyridonos, 12243 Egaleo, Greece
| |
Collapse
|
7
|
Kritsi E, Tsiaka T, Sotiroudis G, Mouka E, Aouant K, Ladika G, Zoumpoulakis P, Cavouras D, Sinanoglou VJ. Potential Health Benefits of Banana Phenolic Content during Ripening by Implementing Analytical and In Silico Techniques. Life (Basel) 2023; 13:life13020332. [PMID: 36836689 PMCID: PMC9962436 DOI: 10.3390/life13020332] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2022] [Revised: 01/20/2023] [Accepted: 01/22/2023] [Indexed: 01/27/2023] Open
Abstract
Banana ranks as the fifth most cultivated agricultural crop globally, highlighting its crucial socio-economic role. The banana's health-promoting benefits are correlated with its composition in bioactive compounds, such as phenolic compounds. Thus, the present study attempts to evaluate the potential health benefits of banana phenolic content by combing analytical and in silico techniques. Particularly, the total phenolic content and antioxidant/antiradical activity of banana samples during ripening were determined spectrophotometrically. In parallel, liquid chromatography-tandem mass spectrometry (LC-MS/MS) analysis was implemented to unravel the variations in the phenolic profile of banana samples during ripening. Chlorogenic acid emerged as a ripening marker of banana, while apigenin and naringenin were abundant in the unripe fruit. In a further step, the binding potential of the elucidated phytochemicals was examined by utilizing molecular target prediction tools. Human carbonic anhydrase II (hCA-II) and XII (hCA-XII) enzymes were identified as the most promising targets and the inhibitory affinity of phenolic compounds was predicted through molecular docking studies. This class of enzymes is linked to a variety of pathological conditions, such as edema, obesity, hypertension, cancer, etc. The results assessment indicated that all assigned phenolic compounds constitute great candidates with potential inhibitory activity against CA enzymes.
Collapse
Affiliation(s)
- Eftichia Kritsi
- Laboratory of Chemistry, Analysis & Design of Food Processes, Department of Food Science and Technology, University of West Attica, Agiou Spyridonos, 12243 Egaleo, Greece
- Institute of Chemical Biology, National Hellenic Research Foundation, 48, Vas. Constantinou Ave., 11635 Athens, Greece
- Correspondence: (E.K.); (V.J.S.)
| | - Thalia Tsiaka
- Laboratory of Chemistry, Analysis & Design of Food Processes, Department of Food Science and Technology, University of West Attica, Agiou Spyridonos, 12243 Egaleo, Greece
- Institute of Chemical Biology, National Hellenic Research Foundation, 48, Vas. Constantinou Ave., 11635 Athens, Greece
| | - Georgios Sotiroudis
- Institute of Chemical Biology, National Hellenic Research Foundation, 48, Vas. Constantinou Ave., 11635 Athens, Greece
| | - Elizabeth Mouka
- Laboratory of Chemistry, Analysis & Design of Food Processes, Department of Food Science and Technology, University of West Attica, Agiou Spyridonos, 12243 Egaleo, Greece
| | - Konstantinos Aouant
- Laboratory of Chemistry, Analysis & Design of Food Processes, Department of Food Science and Technology, University of West Attica, Agiou Spyridonos, 12243 Egaleo, Greece
| | - Georgia Ladika
- Laboratory of Chemistry, Analysis & Design of Food Processes, Department of Food Science and Technology, University of West Attica, Agiou Spyridonos, 12243 Egaleo, Greece
| | - Panagiotis Zoumpoulakis
- Laboratory of Chemistry, Analysis & Design of Food Processes, Department of Food Science and Technology, University of West Attica, Agiou Spyridonos, 12243 Egaleo, Greece
| | - Dionisis Cavouras
- Department of Biomedical Engineering, University of West Attica, Agiou Spyridonos, 12243 Egaleo, Greece
| | - Vassilia J. Sinanoglou
- Laboratory of Chemistry, Analysis & Design of Food Processes, Department of Food Science and Technology, University of West Attica, Agiou Spyridonos, 12243 Egaleo, Greece
- Correspondence: (E.K.); (V.J.S.)
| |
Collapse
|
8
|
Tsiaka T, Lantzouraki DZ, Polychronaki G, Sotiroudis G, Kritsi E, Sinanoglou VJ, Kalogianni DP, Zoumpoulakis P. Optimization of Ultrasound- and Microwave-Assisted Extraction for the Determination of Phenolic Compounds in Peach Byproducts Using Experimental Design and Liquid Chromatography-Tandem Mass Spectrometry. Molecules 2023; 28:molecules28020518. [PMID: 36677576 PMCID: PMC9867053 DOI: 10.3390/molecules28020518] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/22/2022] [Revised: 12/27/2022] [Accepted: 01/02/2023] [Indexed: 01/06/2023] Open
Abstract
The conversion of plant byproducts, which are phenolic-rich substrates, to valuable co-products by implementing non-conventional extraction techniques is the need of the hour. In the current study, ultrasound- (UAE) and microwave-assisted extraction (MAE) were applied for the recovery of polyphenols from peach byproducts. Two-level screening and Box-Behnken design were adopted to optimize extraction efficiency in terms of total phenolic content (TPC). Methanol:water 4:1% v/v was the extraction solvent. The optimal conditions of UAE were 15 min, 8 s ON-5 s OFF, and 35 mL g-1, while MAE was maximized at 20 min, 58 °C, and 16 mL g-1. Regarding the extracts' TPC and antioxidant activity, MAE emerged as the method of choice, whilst their antiradical activity was similar in both techniques. Furthermore, a liquid chromatography-tandem mass spectrometry (LC-MS/MS) method was developed and validated to determine chlorogenic acid and naringenin in byproducts' extracts. 4-Chloro-4'-hydroxybenzophenone is proposed as a new internal standard in LC-MS/MS analysis in foods and byproducts. Chlorogenic acid was extracted in higher yields when UAE was used, while MAE favored the extraction of the flavonoid compound, naringenin. To conclude, non-conventional extraction could be considered as an efficient and fast alternative for the recovery of bioactive compounds from plant matrices.
Collapse
Affiliation(s)
- Thalia Tsiaka
- Laboratory of Chemistry, Analysis & Design of Food Processes, Department of Food Science and Technology, University of West Attica, Ag. Spyridonos, 12243 Egaleo, Greece
- Institute of Chemical Biology, National Hellenic Research Foundation, 48, Vas. Constantinou Ave., 11635 Athens, Greece
- Correspondence: (T.T.); (P.Z.)
| | - Dimitra Z. Lantzouraki
- Laboratory of Chemistry, Analysis & Design of Food Processes, Department of Food Science and Technology, University of West Attica, Ag. Spyridonos, 12243 Egaleo, Greece
- Institute of Chemical Biology, National Hellenic Research Foundation, 48, Vas. Constantinou Ave., 11635 Athens, Greece
| | - Georgia Polychronaki
- Analytical/Bioanalytical Chemistry & Nanotechnology Group, Department of Chemistry, University of Patras, 26504 Rio Patras, Greece
| | - Georgios Sotiroudis
- Institute of Chemical Biology, National Hellenic Research Foundation, 48, Vas. Constantinou Ave., 11635 Athens, Greece
| | - Eftichia Kritsi
- Laboratory of Chemistry, Analysis & Design of Food Processes, Department of Food Science and Technology, University of West Attica, Ag. Spyridonos, 12243 Egaleo, Greece
| | - Vassilia J. Sinanoglou
- Laboratory of Chemistry, Analysis & Design of Food Processes, Department of Food Science and Technology, University of West Attica, Ag. Spyridonos, 12243 Egaleo, Greece
| | - Despina P. Kalogianni
- Analytical/Bioanalytical Chemistry & Nanotechnology Group, Department of Chemistry, University of Patras, 26504 Rio Patras, Greece
| | - Panagiotis Zoumpoulakis
- Laboratory of Chemistry, Analysis & Design of Food Processes, Department of Food Science and Technology, University of West Attica, Ag. Spyridonos, 12243 Egaleo, Greece
- Institute of Chemical Biology, National Hellenic Research Foundation, 48, Vas. Constantinou Ave., 11635 Athens, Greece
- Correspondence: (T.T.); (P.Z.)
| |
Collapse
|
9
|
Medicinal uses, pharmacological activities, phytochemistry, and the molecular mechanisms of Punica granatum L. (pomegranate) plant extracts: A review. Biomed Pharmacother 2022; 153:113256. [DOI: 10.1016/j.biopha.2022.113256] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2022] [Revised: 05/30/2022] [Accepted: 06/03/2022] [Indexed: 12/11/2022] Open
|
10
|
Ioannou AG, Kritsi E, Sinanoglou VJ, Cavouras D, Tsiaka T, Houhoula D, Zoumpoulakis P, Strati IF. Highlighting the Potential of Attenuated Total Reflectance – Fourier Transform Infrared (ATR-FTIR) Spectroscopy to Characterize Honey Samples with Principal Component Analysis (PCA). ANAL LETT 2022. [DOI: 10.1080/00032719.2022.2103143] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/01/2022]
Affiliation(s)
- A. G. Ioannou
- Laboratory of Chemistry, Analysis & Design of Food Processes, Department of Food Science and Technology, University of West Attica, Egaleo, Greece
| | - E. Kritsi
- Laboratory of Chemistry, Analysis & Design of Food Processes, Department of Food Science and Technology, University of West Attica, Egaleo, Greece
| | - V. J. Sinanoglou
- Laboratory of Chemistry, Analysis & Design of Food Processes, Department of Food Science and Technology, University of West Attica, Egaleo, Greece
| | - D. Cavouras
- Department of Biomedical Engineering, University of West Attica, Egaleo, Greece
| | - T. Tsiaka
- Laboratory of Chemistry, Analysis & Design of Food Processes, Department of Food Science and Technology, University of West Attica, Egaleo, Greece
| | - D. Houhoula
- Laboratory of Chemistry, Analysis & Design of Food Processes, Department of Food Science and Technology, University of West Attica, Egaleo, Greece
| | - P. Zoumpoulakis
- Laboratory of Chemistry, Analysis & Design of Food Processes, Department of Food Science and Technology, University of West Attica, Egaleo, Greece
| | - I. F. Strati
- Laboratory of Chemistry, Analysis & Design of Food Processes, Department of Food Science and Technology, University of West Attica, Egaleo, Greece
| |
Collapse
|
11
|
In Vitro and In Silico Studies to Assess Edible Flowers’ Antioxidant Activities. APPLIED SCIENCES-BASEL 2022. [DOI: 10.3390/app12147331] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
Abstract
The incorporation of edible flowers in the human diet and culinary preparations dates back to ancient times. Nowadays, edible flowers have gained great attention due to their health-promoting and nutritive effects and their widespread acceptance by consumers. Therefore, edible flowers are ideal candidates for use in the design and development of functional foods and dietary supplements, representing a new and promising trend in the food industry. Thus, the present study attempts to assess the potential of various edible flowers against oxidative stress by applying a combination of in vitro, in silico and spectroscopic techniques. Specifically, the spectroscopic profiles of edible flower extracts were evaluated using ATR-FTIR spectroscopy, while their total phenolic contents and antioxidant/antiradical activities were determined spectrophotometrically. The most abundant phytochemicals in the studied flowers were examined as enzyme inhibitors through molecular docking studies over targets that mediate antioxidant mechanisms in vivo. Based on the results, the red China rose followed by the orange Mexican marigold exhibited the highest TPCs and antioxidant activities. All samples showed the characteristic FTIR band of the skeletal vibration of phenolic aromatic rings. Phenolic compounds seem to exhibit antioxidant activity with respect to NADPH oxidase, myeloperoxidase (MP), cytochrome P450 and, to a lesser extent, xanthine oxidase (XO) enzymes.
Collapse
|
12
|
Konteles SJ, Strati IF, Giannakourou M, Batrinou A, Papadakis S, Ourailoglou D, Zoumpoulakis P, Sinanoglou VJ. Instant Herbal Powder: Functionality Assessment through Chemical, Microbiological and Shelf Life Kinetics. ANAL LETT 2021. [DOI: 10.1080/00032719.2021.2011897] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
Affiliation(s)
- Spyros J. Konteles
- Department of Food Science and Technology, University of West Attica, Egaleo, Greece
| | - Irini F. Strati
- Department of Food Science and Technology, University of West Attica, Egaleo, Greece
| | - Maria Giannakourou
- Department of Food Science and Technology, University of West Attica, Egaleo, Greece
| | - Anthimia Batrinou
- Department of Food Science and Technology, University of West Attica, Egaleo, Greece
| | - Spyros Papadakis
- Department of Food Science and Technology, University of West Attica, Egaleo, Greece
| | - Dimitrios Ourailoglou
- Department of Food Science and Technology, University of West Attica, Egaleo, Greece
| | | | | |
Collapse
|
13
|
Strati IF, Tataridis P, Shehadeh A, Chatzilazarou A, Bartzis V, Batrinou A, Sinanoglou VJ. Impact of tannin addition on the antioxidant activity and sensory character of Malagousia white wine. Curr Res Food Sci 2021; 4:937-945. [PMID: 34934957 PMCID: PMC8660703 DOI: 10.1016/j.crfs.2021.11.017] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2021] [Revised: 11/12/2021] [Accepted: 11/25/2021] [Indexed: 11/20/2022] Open
Abstract
Enological tannins are assessed as promising alternative to SO2 in order to control oxidative process during winemaking, due to allergic reactions incurred by sulfite sensitive individuals. In the present study, the commercial enological Tara tannin "Vitanil B″ was added, as alternative to the addition of sulfites, at different concentrations (100-500 mg/L) in white wine from grapes of Vitis vinifera L. var. Malagousia in order to enhance antioxidant stability and sensory character of the wine. Considering photometric analyses and chromatic parameters results, tannin addition (300 mg/L) in Malagousia enhanced total phenolic content, antioxidant and antiradical activity and prevented color deterioration, for a storage period of 100 d, compared to control and sulfited wines. Moreover, aroma quality, body, after taste and overall acceptance of wine treated with 300 mg/L tannin, were highly appreciated and received the highest scores. The overall evaluation of tannin addition was performed by Principal Component Analysis, leading to discrimination of wines, according to photometric, color and sensory analysis parameters. Conclusively, tannin addition resulted in a considerable increase of total phenolic content, antioxidant and antiradical activity, compared to the control and sulfited wines, maintaining the sensory parameters and overall acceptance of Malagousia wine.
Collapse
Affiliation(s)
- Irini F. Strati
- Department of Food Science and Technology, University of West Attica, Campus Alsos Egaleo, Ag. Spiridonos 28, GR 12243, Egaleo-Athens, Greece
| | - Panagiotis Tataridis
- Wine, Vine and Beverage Sciences Department, University of West Attica, Campus Alsos Egaleo, Ag. Spiridonos 28, GR 12243, Egaleo-Athens, Greece
| | - Adnan Shehadeh
- Wine, Vine and Beverage Sciences Department, University of West Attica, Campus Alsos Egaleo, Ag. Spiridonos 28, GR 12243, Egaleo-Athens, Greece
| | - Arhontoula Chatzilazarou
- Wine, Vine and Beverage Sciences Department, University of West Attica, Campus Alsos Egaleo, Ag. Spiridonos 28, GR 12243, Egaleo-Athens, Greece
| | - Vasileios Bartzis
- Department of Food Science and Technology, University of West Attica, Campus Alsos Egaleo, Ag. Spiridonos 28, GR 12243, Egaleo-Athens, Greece
| | - Anthimia Batrinou
- Department of Food Science and Technology, University of West Attica, Campus Alsos Egaleo, Ag. Spiridonos 28, GR 12243, Egaleo-Athens, Greece
| | - Vassilia J. Sinanoglou
- Department of Food Science and Technology, University of West Attica, Campus Alsos Egaleo, Ag. Spiridonos 28, GR 12243, Egaleo-Athens, Greece
| |
Collapse
|
14
|
Zhao X, Yuan Z. Anthocyanins from Pomegranate (Punica granatum L. ) and Their Role in Antioxidant Capacities in Vitro. Chem Biodivers 2021; 18:e2100399. [PMID: 34388293 DOI: 10.1002/cbdv.202100399] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2021] [Accepted: 08/12/2021] [Indexed: 11/07/2022]
Abstract
As phytochemicals, anthocyanins are not only responsible for the diverse colors in nature, but are associated with broad-spectrum health-promoting effects for human beings. Pomegranate is abundant in anthocyanins which possess high antioxidant capacities. However, the pomegranate anthocyanins profile and their contributions to antioxidant capacities are not fully depicted. The purpose of this paper is to review anthocyanins from pomegranate as important antioxidants. Total anthocyanin content (TAC) and six major components vary greatly with intrinsic and extrinsic factors. In pomegranate, anthocyanins mainly acted as primary antioxidants, while their action as secondary antioxidants were not conclusive. The antioxidant potentials of anthocyanins were significantly affected by factors especially chemical structure and detection assays in vitro. The current knowledge may provide insights into potential applications for pomegranate anthocyanins based on their antioxidant activities.
Collapse
Affiliation(s)
- Xueqing Zhao
- Nanjing Forestry University, College of Forestry, 159 Longpan Rd., 210037, Nanjing, CHINA
| | - Zhaohe Yuan
- Nanjing Forestry University, College of Forestry, 159 Longpan Rd., 210037, Nanjing, CHINA
| |
Collapse
|
15
|
Physical Properties of Chitosan Films Containing Pomegranate Peel Extracts Obtained by Deep Eutectic Solvents. Foods 2021; 10:foods10061262. [PMID: 34199363 PMCID: PMC8229160 DOI: 10.3390/foods10061262] [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: 05/07/2021] [Revised: 05/27/2021] [Accepted: 05/28/2021] [Indexed: 01/23/2023] Open
Abstract
Pomegranate peel is a byproduct of pomegranate juice production, and is rich in polyphenol compounds. The objective of this study was to investigate the incorporation of pomegranate peel extract in chitosan films. Green deep eutectic solvents (DESs) were used as extraction solvents. Choline chloride (ChCl) and glycerol (Gly) were used as the hydrogen bond acceptor and hydrogen bond donor, respectively; the molar ratio of the DES ingredients, ChCl:Gly, was 1:11. The extraction process was optimized by deploying response surface methodology. Under the optimized conditions, the extraction yield in total polyphenols amounted to 272.98 mg of gallic acid equivalents per g of dry matter and, for total flavonoids, 20.12 mg of quercetin equivalents per g of dry matter, with a liquid to solid ratio of 47 mL g−1, time of 70 min, and 30% (v/v) water concentration in the DES. Afterwards, composite chitosan films were prepared by using five different formulations; the DES containing extract was incorporated as a plasticizer in the chitosan films. Specimens of every recipe were submitted to large deformation tensile testing in Texture Analyzer. Furthermore, water sorption behavior and color parameters of the films were determined.
Collapse
|
16
|
Jalali A, Kiafar M, Seddigh M, Zarshenas MM. Punica granatum as a Source of Natural Antioxidant and Antimicrobial Agent: A Comprehensive Review on Related Investigations. Curr Drug Discov Technol 2021; 18:207-224. [PMID: 32351184 DOI: 10.2174/1570163817666200430001822] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/09/2019] [Revised: 01/16/2020] [Accepted: 02/04/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND The consumption of natural antioxidants is increasing due to the demand and tendency to natural foods. Punica granatum L. [Punicaceae] is a fruit with various bioactive ingredients. The effectiveness of this plant has been proved against various disorders such as hyperglycemia, hyperlipidemia, blood coagulation, infections, cancer, and dentistry. Among them, there are numerous researches on antimicrobial and antioxidant properties. Subsequently, the present study aimed to compile a review of those properties to outline this herb as a possible natural antioxidant and preservative. METHODS Synchronically, keywords "Punica granatum" with antimicrobial, or antibacterial, antifungal, antiviral, antioxidant and radical scavenging were searched through "Scopus" database up to 31st September 2019. Papers focusing on agriculture, genetics, chemistry, and environmental sciences were excluded, and also related papers were collected. RESULTS Among 201 papers focusing on related activities, 111 papers have dealt with antioxidant activities focusing based on DPPH assay, 59 with antibacterial, on both gram+ and gram- bacteria, 24 with antifungal effects, mostly on Aspergillus niger and Candida albicans, and 7 papers with antiviral activities. There were about 50 papers focusing on in-vivo antioxidant activities of this plant. CONCLUSION Taken together, botanical parts of P. granatum have possessed notable radical scavenging and antimicrobial activities that, with these properties, this plant can be introduced as a natural, safe source of preservative and antioxidant. Accordingly, P. granatum can be applied as excipient with the aforementioned properties in the pharmaceutical and food industries.
Collapse
Affiliation(s)
- Atefeh Jalali
- Department of Phytopharmaceuticals (Traditional Pharmacy), School of Pharmacy, Shiraz University of Medical Sciences, Shiraz, Iran
| | - Mohammadreza Kiafar
- Department of Phytopharmaceuticals (Traditional Pharmacy), School of Pharmacy, Shiraz University of Medical Sciences, Shiraz, Iran
| | - Masih Seddigh
- Epilepsy Research Center, Shiraz University of Medical Sciences, Shiraz, Iran
| | - Mohammad M Zarshenas
- Department of Phytopharmaceuticals (Traditional Pharmacy), School of Pharmacy, Shiraz University of Medical Sciences, Shiraz, Iran
| |
Collapse
|
17
|
Xia H, Sui K, Ge T, Wu F, Sun Q, Wang Z, Song L, Huang X, Yu Q. Natural compounds from
Punica granatum
peel as multiple stabilizers for polyethylene. POLYM ENG SCI 2020. [DOI: 10.1002/pen.25506] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
Affiliation(s)
- Huimin Xia
- Shandong University of Science and Technology College of Materials Science and Engineering Qingdao China
| | - Kun Sui
- Shandong University of Science and Technology College of Materials Science and Engineering Qingdao China
| | - Tengteng Ge
- Shandong University of Science and Technology College of Materials Science and Engineering Qingdao China
| | - Fazong Wu
- Shandong University of Science and Technology College of Materials Science and Engineering Qingdao China
| | - Qiqi Sun
- Shandong University of Science and Technology College of Materials Science and Engineering Qingdao China
| | - Zhongwei Wang
- Shandong University of Science and Technology College of Materials Science and Engineering Qingdao China
| | - Liang Song
- Shandong University of Science and Technology College of Materials Science and Engineering Qingdao China
| | - Xiaowen Huang
- Shandong University of Science and Technology College of Materials Science and Engineering Qingdao China
| | - Qing Yu
- Shandong University of Science and Technology College of Materials Science and Engineering Qingdao China
| |
Collapse
|
18
|
Innovative Skin Product Emulsions with Enhanced Antioxidant, Antimicrobial and UV Protection Properties Containing Nanoparticles of Pure and Modified Chitosan with Encapsulated Fresh Pomegranate Juice. Polymers (Basel) 2020; 12:polym12071542. [PMID: 32664701 PMCID: PMC7407418 DOI: 10.3390/polym12071542] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2020] [Revised: 07/10/2020] [Accepted: 07/10/2020] [Indexed: 12/14/2022] Open
Abstract
In the present study, a chitosan (CS) derivative with the 2-(Methacryloyloxy)ethyl]dimethyl-(3-sulfopropyl)ammonium hydroxide (SDAEM) zwitterionic monomer was prepared through chemical modification. The successful synthesis of CS-SDAEM was confirmed by Fourier-transform Infrared (FTIR) and Nuclear Magnetic Resonance (1H-NMR) spectroscopies. Its crystallinity was studied by X-ray Diffraction (XRD), while in vitro cytotoxicity and cell viability assays established its biocompatibility. Filtered fresh pomegranate juice (PJ) was loaded in nanoparticles of neat CS and its derivative via ionic gelation method. Dynamic Light Scattering (DLS) revealed nanoparticles sizes varying between 426 nm and 4.5 μm, indicating a size-dependence on the polymer concentration used during encapsulation. High-performance liquid chromatography coupled with photodiode array and electrospray ionization mass spectrometry detection (LC-PDA-ESI/MS) revealed that PJ active compounds were successfully and in sufficient amounts encapsulated in the nanoparticles interior, whereas XRD indicated a crystalline structure alteration after nanoencapsulation. The resulted PJ-loaded nanoparticles were further utilized for the preparation of innovative O/W cosmetic emulsions. All produced emulsions exhibited good pH and viscosity stability for up to 90 days, while the sun protection factor (SPF) was enhanced due to the presence of the PJ. Enhanced antioxidant and antimicrobial properties due to the phenolic compounds of PJ were also observed.
Collapse
|
19
|
Brêtas JM, Pereira DB, César IC, Pianetti GA. Miniaturized Spectrophotometric Method for Quantification of Tannins in Pomegranate (Punica granatum L.) Fruit Peel Dried Extracts. CURR ANAL CHEM 2020. [DOI: 10.2174/1573411015666181204115035] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Background:
Punica granatum L. (pomegranate) is one of the oldest edible fruits used for
the treatment of countless diseases. The bioactivity of this fruit is mainly related to tannins, especially
elagitannins. P.granatum fruit peel dried extracts (PPDEs) are widely marketed today and the lack
of accessible quality control methods is a key to the variable and questionable quality of these products.
Objective:
To develop a miniaturized spectrophotometric method for quantification of tannins in
commercial PPDEs.
Method:
Spectrophotometric method using Folin-Ciocalteu reagent was developed and validated for
quantification of total polyphenols and polyphenols not adsorbed by hide powder in 17 samples of
commercial PPDEs. Tannins content was calculated by the difference between total polyphenols and
polyphenols not adsorbed by hide powder contents and expressed as pyrogallol. The UV/Visible microplate
spectrophotometer was operated at 760 nm.
Results:
The developed miniaturized method was precise, accurate, selective and linear, and has no
rotational or translational matrix effect. This method significantly reduced the cost of the analysis:
82.2% with reagents, 84.7% in electricity consumption, and 56.3% in the total analysis time. The
wide variability in tannins contents in commercial PPDEs (<1% to 14.20%) shows the importance of
quality control, ensuring the therapeutic effect and safety of the extracts.
Conclusion:
A miniaturized spectrophotometric method was successfully developed and fully validated,
being appropriate for quantification of tannins of PPDEs in quality control routine analysis, as
it showed to be a simple and cheaper method.
Collapse
Affiliation(s)
- Juliana Machado Brêtas
- Departamento de Produtos Farmaceuticos, Faculdade de Farmacia, Universidade Federal de Minas Gerais (UFMG), Belo Horizonte, MG, Brazil
| | - Diego Beltrão Pereira
- Departamento de Produtos Farmaceuticos, Faculdade de Farmacia, Universidade Federal de Minas Gerais (UFMG), Belo Horizonte, MG, Brazil
| | - Isabela Costa César
- Departamento de Produtos Farmaceuticos, Faculdade de Farmacia, Universidade Federal de Minas Gerais (UFMG), Belo Horizonte, MG, Brazil
| | - Gerson Antônio Pianetti
- Departamento de Produtos Farmaceuticos, Faculdade de Farmacia, Universidade Federal de Minas Gerais (UFMG), Belo Horizonte, MG, Brazil
| |
Collapse
|
20
|
Kandylis P, Kokkinomagoulos E. Food Applications and Potential Health Benefits of Pomegranate and its Derivatives. Foods 2020; 9:E122. [PMID: 31979390 PMCID: PMC7074153 DOI: 10.3390/foods9020122] [Citation(s) in RCA: 102] [Impact Index Per Article: 25.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2019] [Revised: 01/16/2020] [Accepted: 01/21/2020] [Indexed: 12/15/2022] Open
Abstract
Pomegranate (Punica granatum L.) is an ancient fruit that is particularly cultivated in west Asia, though it is also cultivated in the Mediterranean region and other parts of the world. Since ancient years, its consumption has been associated with numerous health benefits. In recent years, several in vitro and in vivo studies have revealed its beneficial physiological activities, especially its antioxidative, antimicrobial and anti-inflammatory properties. Furthermore, human-based studies have shown promising results and have indicated pomegranate potential as a protective agent of several diseases. Following that trend and the food industry's demand for antioxidants and antimicrobials from natural sources, the application of pomegranate and its extracts (mainly as antioxidants and antimicrobials), has been studied extensively in different types of food products with satisfactory results. This review aims to present all the recent studies and trends in the applications of pomegranate in the food industry and how these trends have affected product's physicochemical characteristics and shelf-life. In addition, recent in vitro and in vivo studies are presented in order to reveal pomegranate's potential in the treatment of several diseases.
Collapse
Affiliation(s)
- Panagiotis Kandylis
- Laboratory of Oenology and Alcoholic Beverages, Department of Food Science and Technology, School of Agriculture, Aristotle University of Thessaloniki, P.O. Box 235, 54124 Thessaloniki, Greece;
| | | |
Collapse
|
21
|
Sinanoglou VJ, Kavga A, Strati IF, Sotiroudis G, Lantzouraki D, Zoumpoulakis P. Effects of Infrared Radiation on Eggplant ( Solanum melongena L.) Greenhouse Cultivation and Fruits' Phenolic Profile. Foods 2019; 8:foods8120630. [PMID: 31810218 PMCID: PMC6963297 DOI: 10.3390/foods8120630] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2019] [Revised: 11/25/2019] [Accepted: 11/26/2019] [Indexed: 12/31/2022] Open
Abstract
The implementation of Infrared (IR) radiation in heated greenhouses possesses the advantage of high directional control and focused compensation of energy losses, appropriate for creating local microclimate conditions in highly energy-consuming systems, such as greenhouses. Moreover, it can efficiently maintain favorable environmental conditions at the plant canopy. The present study studies the application of Infrared (IR) heating in an experimental greenhouse with eggplant (Solanum melongena L.) cultivation. The experimental results are presented from a full cultivation period inside two identical, small scale experimental greenhouses, with IR and forced air heating system, respectively. The effects of IR heating over plant growth parameters, including the yield of the fruits as well as the total phenolic content and the antioxidant profile of eggplants fruits’ extracts are measured and discussed. The results indicate a greater uniformity production in the IR heating greenhouse in terms of antioxidant and radical scavenging activities, as well as the total phenolic content. Moreover, the phenolic profile of eggplant fruits from both greenhouses revealed the existence of numerous bioactive compounds, some of which were only characteristic of the eggplant fruits from IR heated greenhouses.
Collapse
Affiliation(s)
- Vassilia J. Sinanoglou
- Laboratory of Chemistry, Analysis & Design of Food Processes, Department of Food Science and Technology, University of West Attica, Ag. Spyridonos, 12243 Egaleo, Greece;
- Correspondence: (V.J.S.); (P.Z.); Tel.: +30-21-0538-5553 (V.J.S.); +30-21-0727-3853 (P.Z.)
| | - Angeliki Kavga
- Department of Agricultural Science, University of Patras, University Campus, 26504 Rio Patra, Greece;
| | - Irini F. Strati
- Laboratory of Chemistry, Analysis & Design of Food Processes, Department of Food Science and Technology, University of West Attica, Ag. Spyridonos, 12243 Egaleo, Greece;
| | - Georgios Sotiroudis
- Institute of Chemical Biology, National Hellenic Research Foundation, 48 Vas. Constantinou Ave., 11635 Athens, Greece; (G.S.); (D.L.)
| | - Dimitra Lantzouraki
- Institute of Chemical Biology, National Hellenic Research Foundation, 48 Vas. Constantinou Ave., 11635 Athens, Greece; (G.S.); (D.L.)
| | - Panagiotis Zoumpoulakis
- Institute of Chemical Biology, National Hellenic Research Foundation, 48 Vas. Constantinou Ave., 11635 Athens, Greece; (G.S.); (D.L.)
- Correspondence: (V.J.S.); (P.Z.); Tel.: +30-21-0538-5553 (V.J.S.); +30-21-0727-3853 (P.Z.)
| |
Collapse
|
22
|
Belwal T, Huang H, Li L, Duan Z, Zhang X, Aalim H, Luo Z. Optimization model for ultrasonic-assisted and scale-up extraction of anthocyanins from Pyrus communis 'Starkrimson' fruit peel. Food Chem 2019; 297:124993. [PMID: 31253336 DOI: 10.1016/j.foodchem.2019.124993] [Citation(s) in RCA: 47] [Impact Index Per Article: 9.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/04/2019] [Revised: 06/10/2019] [Accepted: 06/10/2019] [Indexed: 10/26/2022]
Abstract
Ultrasonic effect on extraction of cyanidin-3-galactoside (Cy3-gal) from pear fruit peel was investigated and compared with conventional extraction (CE) method. Different process factors were tested to determine the optimum conditions for ultrasonic-assisted extraction (UAE). Results revealed that under optimized UAE conditions (ultrasonic power = 162 W, temperature = 71 °C, trifluoroacetic acid = 3%, ethanol = 57%, ultrasonication time = 11 min, and sample to solvent ratio = 1:30 g/ml), Cy3-gal yield was significantly higher (0.34 3± 0.005 mg/g) than from CE (0.266 ± 0.004 mg/g), whereas the extract viscosity during UAE showed a negative impact. UPLC-Triple-TOF/MS analysis detected a total number of 13 anthocyanin compounds, out of which 8 were identified and that mainly consisted of cyanidin, delphinidin and petunidin compounds. Higher yield of Cy3-gal under UAE compared to CE was also justified by higher deformations in the cell structure. The possible mechanism of ultrasonication effect during the extraction process is also proposed in the present study. During scale-up UAE process, the extraction yield of Cy3-gal was recorded higher under batch scale-up compared to continuous operation. The present study is an attempt to optimize UAE of valuable anthocyanins from Pyrus communis 'Starkrimson' fruit peel and further scaled-up for higher volume extraction which can be utilized for industrial applications.
Collapse
Affiliation(s)
- Tarun Belwal
- Zhejiang University, College of Biosystems Engineering and Food Science, Key Laboratory of Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, Zhejiang Key Laboratory for Agri-Food Processing, Hangzhou 310058, People's Republic of China
| | - Hao Huang
- Zhejiang University, College of Biosystems Engineering and Food Science, Key Laboratory of Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, Zhejiang Key Laboratory for Agri-Food Processing, Hangzhou 310058, People's Republic of China
| | - Li Li
- Zhejiang University, College of Biosystems Engineering and Food Science, Key Laboratory of Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, Zhejiang Key Laboratory for Agri-Food Processing, Hangzhou 310058, People's Republic of China
| | - Zhenhua Duan
- Institute of Food Science and Engineering, Hezhou University, Hezhou, People's Republic of China.
| | - Xuebing Zhang
- Hangzhou Wanxiang Polytechnic, Huawu Road 3, Hangzhou 310023, People's Republic of China
| | - Halah Aalim
- Zhejiang University, College of Biosystems Engineering and Food Science, Key Laboratory of Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, Zhejiang Key Laboratory for Agri-Food Processing, Hangzhou 310058, People's Republic of China
| | - Zisheng Luo
- Zhejiang University, College of Biosystems Engineering and Food Science, Key Laboratory of Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, Zhejiang Key Laboratory for Agri-Food Processing, Hangzhou 310058, People's Republic of China.
| |
Collapse
|
23
|
Santos MP, Souza MC, Sumere BR, da Silva LC, Cunha DT, Bezerra RMN, Rostagno MA. Extraction of bioactive compounds from pomegranate peel (Punica granatum L.) with pressurized liquids assisted by ultrasound combined with an expansion gas. ULTRASONICS SONOCHEMISTRY 2019; 54:11-17. [PMID: 30827900 DOI: 10.1016/j.ultsonch.2019.02.021] [Citation(s) in RCA: 27] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/09/2019] [Revised: 02/18/2019] [Accepted: 02/22/2019] [Indexed: 05/28/2023]
Abstract
In this study it is proposed the introduction of an expansion gas in high pressure water to maximize the cavitation caused by the application of ultrasound to improve the extraction of phenolic compounds from pomegranate peel. Different combinations of ultrasound power (US-Pwr), expansion gas initial pressure (N2-Pi), system pressure (SP) and particle size of sample were evaluated using water as solvent. The use of US-Pwr and N2-Pi individually or combined improved the extraction process proving higher yields. SP was an important parameter affecting extraction yield, showing an inverse relation between its increase and extraction yield. Although higher yields were produced with samples with smaller particles, the combination of ultrasound and expansion gas had a positive effect on the process independently of particle size, promoting an increase of 20-26% in yield. These results suggest an enormous potential to be explored with the introduction of an expansion gas in pressurized liquids in processes assisted by ultrasound for the extraction of phenolic compounds from natural products using green solvents.
Collapse
Affiliation(s)
- Mariana P Santos
- Multidisciplinary Laboratory of Food and Health (LabMAS), School of Applied Sciences (FCA), University of Campinas (UNICAMP), Rua Pedro Zaccaria, n. 1300, 13484-350 Limeira, SP, Brazil
| | - Mariana C Souza
- Multidisciplinary Laboratory of Food and Health (LabMAS), School of Applied Sciences (FCA), University of Campinas (UNICAMP), Rua Pedro Zaccaria, n. 1300, 13484-350 Limeira, SP, Brazil
| | - Beatriz R Sumere
- Multidisciplinary Laboratory of Food and Health (LabMAS), School of Applied Sciences (FCA), University of Campinas (UNICAMP), Rua Pedro Zaccaria, n. 1300, 13484-350 Limeira, SP, Brazil
| | - Laise C da Silva
- Multidisciplinary Laboratory of Food and Health (LabMAS), School of Applied Sciences (FCA), University of Campinas (UNICAMP), Rua Pedro Zaccaria, n. 1300, 13484-350 Limeira, SP, Brazil
| | - Diogo T Cunha
- Multidisciplinary Laboratory of Food and Health (LabMAS), School of Applied Sciences (FCA), University of Campinas (UNICAMP), Rua Pedro Zaccaria, n. 1300, 13484-350 Limeira, SP, Brazil
| | - Rosangela Maria N Bezerra
- Multidisciplinary Laboratory of Food and Health (LabMAS), School of Applied Sciences (FCA), University of Campinas (UNICAMP), Rua Pedro Zaccaria, n. 1300, 13484-350 Limeira, SP, Brazil
| | - Mauricio A Rostagno
- Multidisciplinary Laboratory of Food and Health (LabMAS), School of Applied Sciences (FCA), University of Campinas (UNICAMP), Rua Pedro Zaccaria, n. 1300, 13484-350 Limeira, SP, Brazil.
| |
Collapse
|
24
|
Mathon C, Chater JM, Green A, Merhaut DJ, Mauk PA, Preece JE, Larive CK. Quantification of punicalagins in commercial preparations and pomegranate cultivars, by liquid chromatography-mass spectrometry. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:4036-4042. [PMID: 30729530 DOI: 10.1002/jsfa.9631] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/20/2018] [Revised: 01/16/2019] [Accepted: 02/04/2019] [Indexed: 06/09/2023]
Abstract
BACKGROUND Pomegranate (Punica granatum L.) - a delicious fruit once used in Ayurvedic medicine - is now largely known for the antioxidant properties of its juice, which has also been considered to have health benefits against diseases such as cancer and cardiovascular diseases. These beneficial effects are associated with the fruit's high content of polyphenolic compounds. High demand and lower production levels drive pomegranate prices up, which leads to the possibility of pomegranate products being adulterated, diluted or substituted. To ensure the presence of pomegranate in various preparations labeled as containing pomegranate, a simple method was developed to screen and quantify the specific punicalagins by mass spectrometry. RESULTS The present method was used to analyze several pure and mixed beverages from the US market, and also to quantify punicalagins in the juice of 14 pomegranate cultivars. Punicalagins were detected in all cultivars, with higher concentrations in whole fruit juices compared with aril juices. Amongst the 20 commercial beverages, punicalagins were not detected in four preparations. CONCLUSION The liquid chromatographic-mass spectrometric method presented herein enables an easy and rapid quantification of the specific punicalagins. The latter was detected in all cultivar samples, thus supporting that punicalagin is a suitable marker of these 14 pomegranate cultivars in commercial juices. Absence of the specific marker in four commercial preparations shows the necessity of having simple and rapid methods to evaluate the presence of pomegranate in preparations. © 2019 Society of Chemical Industry.
Collapse
Affiliation(s)
- Caroline Mathon
- Department of Chemistry, University of California, Riverside, CA, USA
| | - John M Chater
- Department of Botany and Plant Sciences, University of California, Riverside, CA, USA
| | - Andrew Green
- Department of Chemistry, University of California, Riverside, CA, USA
| | - Donald J Merhaut
- Department of Botany and Plant Sciences, University of California, Riverside, CA, USA
| | - Peggy A Mauk
- Department of Botany and Plant Sciences, University of California, Riverside, CA, USA
| | - John E Preece
- National Clonal Germplasm Repository, USDA-ARS, University of California, Davis, CA, USA
| | - Cynthia K Larive
- Department of Chemistry, University of California, Riverside, CA, USA
| |
Collapse
|
25
|
Giannakourou M, Strati IF, Kriebardis AG, Mantanika V, Poulis S, Zoumpoulakis P, Sinanoglou VJ. Shelf Life Extension and Quality Improvement of Cucumber Slices Impregnated in Infusions of Edible Herbs. ANAL LETT 2019. [DOI: 10.1080/00032719.2019.1589476] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Affiliation(s)
- Maria Giannakourou
- Laboratory of Chemistry Analysis & Design of Food Processes, Department of Food Science and Technology, University of West Attica, Egaleo, Greece
| | - Irini F. Strati
- Laboratory of Chemistry Analysis & Design of Food Processes, Department of Food Science and Technology, University of West Attica, Egaleo, Greece
| | | | - Vasiliki Mantanika
- Laboratory of Chemistry Analysis & Design of Food Processes, Department of Food Science and Technology, University of West Attica, Egaleo, Greece
| | - Stylianos Poulis
- Laboratory of Chemistry Analysis & Design of Food Processes, Department of Food Science and Technology, University of West Attica, Egaleo, Greece
| | - Panagiotis Zoumpoulakis
- Institute of Biology Medicinal Chemistry & Biotechnology, National Hellenic Research Foundation, Athens, Greece
| | - Vassilia J. Sinanoglou
- Laboratory of Chemistry Analysis & Design of Food Processes, Department of Food Science and Technology, University of West Attica, Egaleo, Greece
| |
Collapse
|
26
|
Kavga A, Strati IF, Sinanoglou VJ, Fotakis C, Sotiroudis G, Christodoulou P, Zoumpoulakis P. Evaluating the experimental cultivation of peppers in low-energy-demand greenhouses. An interdisciplinary study. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:781-789. [PMID: 29998566 DOI: 10.1002/jsfa.9246] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/24/2017] [Revised: 07/03/2018] [Accepted: 07/06/2018] [Indexed: 06/08/2023]
Abstract
BACKGROUND Photovoltaics (PV) provide an alternative solution to cover energy demands in greenhouses. This study evaluates the effect of PV panels installed on the roofs of greenhouses, and the partial shading that they cause, on the growth parameters and growth indicators of the experimental cultivation of peppers (Capsicum annuum cv. California Wonder). The growth of the plants, the antioxidant profile, radical scavenging activity, total phenolic content, and the phenolic and metabolic profiles (using LC-MS spectrometry and NMR spectroscopy) are evaluated. RESULTS Data are presented from a full cultivation period. Results indicated that indoor temperatures were similar for both glass and glass-PV (glass with PV panels installed) greenhouses during the day and the night. The production yield was higher for the glass-PV greenhouses. The pepper fruits' weight, dimensions, and thickness were similar in both cases. Comparison of the pepper fruit extracts in terms of total phenolic content, antioxidant, and antiradical activities indicated differences that were not statistically significant. Photometric and spectroscopic studies both showed a smaller distribution of values in the case of the glass-PV greenhouse, probably indicating a more consistent phytochemical profile. CONCLUSION Covering only a small proportion (ca. 20%) of the greenhouse roof with photovoltaic panels contributes considerably to its energy demands without affecting plant growth and quality. © 2018 Society of Chemical Industry.
Collapse
Affiliation(s)
- Angeliki Kavga
- Department of Agricultural Technology, TEI of Western Greece, Campus Amaliada, Greece
| | - Irini F Strati
- Laboratory of Chemistry, Analysis & Design of Food Processes, Department of Food Science and Technology, University of West Attica, Egaleo, Greece
| | - Vassilia J Sinanoglou
- Laboratory of Chemistry, Analysis & Design of Food Processes, Department of Food Science and Technology, University of West Attica, Egaleo, Greece
| | - Charalambos Fotakis
- Institute of Biology, Medicinal Chemistry and Biotechnology, National Hellenic Research Foundation, 48 Vas. Constantinou Ave., Athens, Greece
| | - Georgios Sotiroudis
- Institute of Biology, Medicinal Chemistry and Biotechnology, National Hellenic Research Foundation, 48 Vas. Constantinou Ave., Athens, Greece
| | - Paris Christodoulou
- Institute of Biology, Medicinal Chemistry and Biotechnology, National Hellenic Research Foundation, 48 Vas. Constantinou Ave., Athens, Greece
| | - Panagiotis Zoumpoulakis
- Institute of Biology, Medicinal Chemistry and Biotechnology, National Hellenic Research Foundation, 48 Vas. Constantinou Ave., Athens, Greece
| |
Collapse
|
27
|
Sinanoglou VJ, Zoumpoulakis P, Fotakis C, Kalogeropoulos N, Sakellari A, Karavoltsos S, Strati IF. On the Characterization and Correlation of Compositional, Antioxidant and Colour Profile of Common and Balsamic Vinegars. Antioxidants (Basel) 2018; 7:E139. [PMID: 30314353 PMCID: PMC6210356 DOI: 10.3390/antiox7100139] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2018] [Revised: 10/05/2018] [Accepted: 10/05/2018] [Indexed: 01/23/2023] Open
Abstract
Commercially available common and balsamic vinegars were examined, using a combination of spectrophotometric, chromatographic, colorimetric and spectroscopic methods. Total phenolic content, antioxidant activity, radical scavenging capacity, phenolic profile, colour parameters, Fourier Transform Infrared (FT-IR) absorbance spectra and Nuclear Magnetic Resonance (¹H NMR) spectra were comparatively studied. The main scope was the assessment of vinegar antioxidant and metabolic profiles and the identification of the most appropriate features influencing their type and subtypes. Red grape balsamic vinegars exhibited the strongest antioxidant profile. High total phenolic content and radical scavenging-antioxidant activity of vinegars was strongly correlated with high hue-angle and colour density values and low lightness and a* values. FT-IR spectra analysis confirmed the presence of organic acids and carbohydrates and, in combination with Gas Chromatography-Mass Spectrometry (GC-MS), the occurrence of phenolic compounds. NMR spectroscopy enabled the identification of 27 characteristic metabolites in each type of vinegar. The combination of all applied techniques provides critical information on compositional differences among the vinegars and could serve as an application tool for similar fermentation products.
Collapse
Affiliation(s)
- Vassilia J Sinanoglou
- Laboratory of Chemistry, Analysis & Design of Food Processes, Department of Food Science and Technology, University of West Attica, Ag. Spyridonos, 12243 Egaleo, Greece.
| | - Panagiotis Zoumpoulakis
- Institute of Biology, Medicinal Chemistry & Biotechnology, National Hellenic Research Foundation, 48, Vas. Constantinou Ave., 11635 Athens, Greece.
| | - Charalambos Fotakis
- Institute of Biology, Medicinal Chemistry & Biotechnology, National Hellenic Research Foundation, 48, Vas. Constantinou Ave., 11635 Athens, Greece.
| | - Nick Kalogeropoulos
- Department of Dietetics-Nutrition, School of Health Science and Education, Harokopio University of Athens, Eleftheriou Venizelou 70, 17676 Kallithea, Greece.
| | - Aikaterini Sakellari
- Laboratory of Environmental Chemistry, Department of Chemistry, National and Kapodistrian University of Athens, Panepistimioupolis, Zografou, 15784 Athens, Greece.
| | - Sotirios Karavoltsos
- Laboratory of Environmental Chemistry, Department of Chemistry, National and Kapodistrian University of Athens, Panepistimioupolis, Zografou, 15784 Athens, Greece.
| | - Irini F Strati
- Laboratory of Chemistry, Analysis & Design of Food Processes, Department of Food Science and Technology, University of West Attica, Ag. Spyridonos, 12243 Egaleo, Greece.
| |
Collapse
|
28
|
Strati IF, Kostomitsopoulos G, Lytras F, Zoumpoulakis P, Proestos C, Sinanoglou VJ. Optimization of Polyphenol Extraction from Allium ampeloprasum var. porrum through Response Surface Methodology. Foods 2018; 7:foods7100162. [PMID: 30279323 PMCID: PMC6210640 DOI: 10.3390/foods7100162] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/14/2018] [Revised: 09/21/2018] [Accepted: 09/25/2018] [Indexed: 11/16/2022] Open
Abstract
Allium ampeloprasum var. porrum has been recognized as a rich source of secondary metabolites, including phenolic acids, flavonoids and flavonoid polymers (proanthocyanidins or condensed tannins), with related health benefits. Both parts of Allium ampeloprasum var. porrum (white bulb and pseudostem) are traditionally consumed either as a vegetable or as a condiment in many Mediterranean countries. The aim of the present study was to optimize the extraction conditions of polyphenols from white leek stem and green leek leaf by implementing a Box-Behnken design (BBD). The optimization considered basic factors affecting extraction efficiency, including extraction time, solvent to plant material ratio and solvent mixture composition. Maximum polyphenol yield was achieved at an extraction time of 80 and 100 min for white leek stem and green leek leaf extracts respectively, solvent to plant material ratio of 5:1 (v/w) and methanol to water ratio of 40:60 (v/v), for both leek extracts. Interestingly, higher total phenolic content was found in green leek leaf extracts compared to white leek stem extracts, due to a possible relationship between polyphenol production and sunlight radiation. High correlation values were also observed between total phenolic content and antioxidant-antiradical activity of optimized leek extracts.
Collapse
Affiliation(s)
- Irini F Strati
- Laboratory of Chemistry, Analysis & Design of Food Processes, Department of Food Science and Technology, University of West Attica, Ag. Spyridonos, 12243 Egaleo, Greece.
| | - George Kostomitsopoulos
- Laboratory of Chemistry, Analysis & Design of Food Processes, Department of Food Science and Technology, University of West Attica, Ag. Spyridonos, 12243 Egaleo, Greece.
| | - Fotios Lytras
- Laboratory of Chemistry, Analysis & Design of Food Processes, Department of Food Science and Technology, University of West Attica, Ag. Spyridonos, 12243 Egaleo, Greece.
| | - Panagiotis Zoumpoulakis
- Institute of Biology, Medicinal Chemistry & Biotechnology, National Hellenic Research Foundation, 48, Vas. Constantinou Ave., 11635 Athens, Greece.
| | - Charalampos Proestos
- Laboratory of Food Chemistry, Department of Chemistry, National and Kapodistrian University of Athens, 15784 Athens, Greece.
| | - Vassilia J Sinanoglou
- Laboratory of Chemistry, Analysis & Design of Food Processes, Department of Food Science and Technology, University of West Attica, Ag. Spyridonos, 12243 Egaleo, Greece.
| |
Collapse
|
29
|
Wang D, Özen C, Abu-Reidah IM, Chigurupati S, Patra JK, Horbanczuk JO, Jóźwik A, Tzvetkov NT, Uhrin P, Atanasov AG. Vasculoprotective Effects of Pomegranate ( Punica granatum L.). Front Pharmacol 2018; 9:544. [PMID: 29881352 PMCID: PMC5977444 DOI: 10.3389/fphar.2018.00544] [Citation(s) in RCA: 66] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2018] [Accepted: 05/04/2018] [Indexed: 12/19/2022] Open
Abstract
Pomegranate (Punica granatum L.), one of the oldest known edible fruits, is nowadays broadly consumed throughout the world. Its fruits and seeds as well as other anatomical compartments (e.g., flowers and leaves) are rich in numerous bioactive compounds and therefore, the scientific interest in this plant has been constantly growing in recent years. It has been shown that pomegranate and its extracts exhibit potent antioxidative, antimicrobial, and anticarcinogenic properties. The present review summarizes some recent studies on pomegranate, highlighting mainly its vasculoprotective role attributed to the presence of hydrolyzable tannins ellagitannins and ellagic acid, as well as other compounds (e.g., anthocyanins and flavonoids). These in vitro and in vivo studies showed that substances derived from pomegranate reduce oxidative stress and platelet aggregation, diminish lipid uptake by macrophages, positively influence endothelial cell function, and are involved in blood pressure regulation. Clinical studies demonstrated that daily intake of pomegranate juice lessens hypertension and attenuates atherosclerosis in humans. Altogether, the reviewed studies point out the potential benefits of a broader use of pomegranate and its constituents as dietary supplements or as adjuvants in therapy of vascular diseases, such as hypertension, coronary artery disease, and peripheral artery disease.
Collapse
Affiliation(s)
- Dongdong Wang
- Department of Molecular Biology, Institute of Genetics and Animal Breeding of the Polish Academy of Sciences, Jastrzebiec, Poland.,Department of Pharmacognosy, Faculty of Life Sciences, University of Vienna, Vienna, Austria.,Institute of Clinical Chemistry, University Hospital Zurich, University of Zurich, Zurich, Switzerland
| | - Cigdem Özen
- Izmir International Biomedicine and Genome Institute, Dokuz Eylul University, Health Campus Balcova, Izmir, Turkey
| | - Ibrahim M Abu-Reidah
- Department of Chemistry, Faculty of Science, An-Najah National University, Nablus, Palestine
| | - Sridevi Chigurupati
- Department of Medicinal Chemistry and Pharmacognosy, College of Pharmacy, Qassim University, Buraidah, Saudi Arabia
| | - Jayanta Kumar Patra
- Research Institute of Biotechnology and Medical Converged Science, Dongguk University-Seoul, Goyang, South Korea
| | - Jarosław O Horbanczuk
- Department of Molecular Biology, Institute of Genetics and Animal Breeding of the Polish Academy of Sciences, Jastrzebiec, Poland
| | - Artur Jóźwik
- Department of Molecular Biology, Institute of Genetics and Animal Breeding of the Polish Academy of Sciences, Jastrzebiec, Poland
| | - Nikolay T Tzvetkov
- Pharmaceutical Institute, University of Bonn, Bonn, Germany.,Department of Molecular Design and Biochemical Pharmacology, Institute of Molecular Biology "Roumen Tsanev", Bulgarian Academy of Sciences, Sofia, Bulgaria
| | - Pavel Uhrin
- Department of Vascular Biology and Thrombosis Research, Center for Physiology and Pharmacology, Medical University of Vienna, Vienna, Austria
| | - Atanas G Atanasov
- Department of Molecular Biology, Institute of Genetics and Animal Breeding of the Polish Academy of Sciences, Jastrzebiec, Poland.,Department of Pharmacognosy, Faculty of Life Sciences, University of Vienna, Vienna, Austria.,Department of Vascular Biology and Thrombosis Research, Center for Physiology and Pharmacology, Medical University of Vienna, Vienna, Austria
| |
Collapse
|
30
|
Wang T, Men R, Hu M, Fan X, Yang X, Huang X, Ye T, Yang L. Protective effects of Punica granatum (pomegranate) peel extract on concanavalin A-induced autoimmune hepatitis in mice. Biomed Pharmacother 2018; 100:213-220. [PMID: 29428670 DOI: 10.1016/j.biopha.2017.12.110] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/26/2017] [Revised: 12/07/2017] [Accepted: 12/28/2017] [Indexed: 01/30/2023] Open
Abstract
Autoimmune hepatitis (AIH) is a chronic inflammatory liver disease of an unknown etiology, glucocorticoid therapy is currently recognized as an effective treatment for AIH, but conventional application and patient compliance are both hindered by its side effects. The exploration of the AIH pathogenesis and the searching for the new candidate drugs that exert potential activity and low toxicity are urgently needed. Pomegranate peel extract (PoPx) is a natural extract of Punica granatum and has been reported to have anti-inflammatory and antioxidative properties. The present study aimed to clarify the effect of PoPx on the concanavalin A (ConA)-induced autoimmune hepatitis in a mouse model that is well established at 12h after tail vein injection with a dose of 20 mg/kg of ConA. C57BL/6 female mice were pretreated with PoPx (250 mg/kg, once daily for 3 days) followed by a ConA challenge. Pretreatment with PoPx significantly alleviated ConA-induced liver injury by down-regulating the levels of plasma alanine transaminase (ALT), aspartate transaminase (AST) and cytokine, including TNF-α, interferon (IFN) -γ and interleukin (IL)-6. Moreover, liver hematoxylin and eosin (H&E) staining displayed a lighter inflammatory infiltration around the portal area in the PoPx-pretreated mice. In addition, the flow cytometry (FCM) data showed that the immune response in the liver was died down in the PoPx-pretreated condition. Specially, pretreatment with PoPx reduced the infiltration of activated CD4+ and CD8+ T cells in the liver. Taken together, these findings contributed to a better understanding of the actions of PoPx against acute AIH and indicated that PoPx might be a potential compound in treating T cell-mediated autoimmune liver injury.
Collapse
Affiliation(s)
- Tingting Wang
- Division of Gastroenterology & Hepatology, West China Hospital, Sichuan University, Chengdu 610041, China
| | - Ruoting Men
- Division of Gastroenterology & Hepatology, West China Hospital, Sichuan University, Chengdu 610041, China
| | - Mingxing Hu
- Laboratory of Liver Surgery, West China Hospital, Sichuan University, Chengdu 610041, China
| | - Xiaoli Fan
- Division of Gastroenterology & Hepatology, West China Hospital, Sichuan University, Chengdu 610041, China
| | - Xiaoxue Yang
- Division of Gastroenterology & Hepatology, West China Hospital, Sichuan University, Chengdu 610041, China
| | - Xiaojun Huang
- Department of Hepatobiliary and Pancreas Surgery Second Clinical Medical College of Jinan University (Shenzhen People's Hospital), Shenzhen, Guangdong Province, China
| | - Tinghong Ye
- Laboratory of Liver Surgery, West China Hospital, Sichuan University, Chengdu 610041, China
| | - Li Yang
- Division of Gastroenterology & Hepatology, West China Hospital, Sichuan University, Chengdu 610041, China.
| |
Collapse
|
31
|
Pacheco-Ordaz R, Wall-Medrano A, Goñi MG, Ramos-Clamont-Montfort G, Ayala-Zavala JF, González-Aguilar GA. Effect of phenolic compounds on the growth of selected probiotic and pathogenic bacteria. Lett Appl Microbiol 2018; 66:25-31. [PMID: 29063625 DOI: 10.1111/lam.12814] [Citation(s) in RCA: 92] [Impact Index Per Article: 15.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2017] [Revised: 07/14/2017] [Accepted: 07/16/2017] [Indexed: 12/01/2022]
Abstract
Fruit extracts from different tissues (pulp, seed and peel) have shown antimicrobial and prebiotic activities related to their phenolic profile, although structure-specific evaluations have not been reported yet. The effect of five phenolic compounds (catechin and gallic, vanillic, ferulic and protocatechuic acids) identified in different fruits, particularly in mango, was evaluated on the growth of two probiotic (Lactobacillus rhamnosusGG ATCC 53103 and Lactobacillus acidophilusNRRLB 4495) and two pathogenic (Escherichia coli 0157:H7 ATCC 43890 and Salmonella enterica serovar Typhimurium ATCC 14028) bacteria. The minimal inhibitory concentration (MIC) and minimal bactericidal concentration (MBC) of phenolic acids ranged from 15-20 mmol l-1 and 20-30 mmol l-1 against E. coli and S. Typhimurium, respectively. For catechin, the MIC and MBC were 35 mmol l-1 and >35 mmol l-1 against E. coli and S. Typhimurium, respectively. The presence of catechin and gallic, protocatechuic and vanillic acids in MRS broth without dextrose allowed the growth of lactobacilli. Catechin combined with protocatechuic or vanillic acid mildly allowed the growth of both probiotics. In conclusion, phenolic compounds can selectively inhibit the growth of pathogenic bacteria without affecting the viability of probiotics. SIGNIFICANCE AND IMPACT OF THE STUDY This study provides relevant information about the effects of phenolic compounds commonly present in fruit and vegetables on the growth of probiotic and pathogenic bacteria. The compounds selectively allowed the growth of probiotic lactobacilli (Lactobacillus rhamnosus GG and Lactobacillus acidophilus) and inhibited pathogenic bacteria (Escherichia coli and Salmonella Typhimurium) at the same concentration (20 mmol l-1 ). These findings can contribute to the formulation of nutraceutical products, such as synbiotics, that can restore or maintain an optimal composition of human microbiota, potentially improving the overall health of the consumer.
Collapse
Affiliation(s)
- R Pacheco-Ordaz
- Centro de Investigacion en Alimentacion y Desarrollo, A.C. (CIAD, AC), Hermosillo, Sonora, México
| | - A Wall-Medrano
- Centro de Investigacion en Alimentacion y Desarrollo, A.C. (CIAD, AC), Hermosillo, Sonora, México.,Departamento de Ciencias de la Salud, Instituto de Ciencias Biomédicas. Universidad Autónoma de Ciudad Juárez, Ciudad Juárez, Chihuahua (32310), México
| | - M G Goñi
- Centro de Investigacion en Alimentacion y Desarrollo, A.C. (CIAD, AC), Hermosillo, Sonora, México.,Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Grupo de Investigación en Ingeniería en Alimentos, Facultad de Ingeniería, Universidad Nacional de Mar del Plata, Buenos Aires, Argentina
| | - G Ramos-Clamont-Montfort
- Centro de Investigacion en Alimentacion y Desarrollo, A.C. (CIAD, AC), Hermosillo, Sonora, México
| | - J F Ayala-Zavala
- Centro de Investigacion en Alimentacion y Desarrollo, A.C. (CIAD, AC), Hermosillo, Sonora, México
| | - G A González-Aguilar
- Centro de Investigacion en Alimentacion y Desarrollo, A.C. (CIAD, AC), Hermosillo, Sonora, México
| |
Collapse
|
32
|
da Silva PM, de Moura MC, Gomes FS, da Silva Trentin D, Silva de Oliveira AP, de Mello GSV, da Rocha Pitta MG, de Melo Rego MJB, Coelho LCBB, Macedo AJ, de Figueiredo RCBQ, Paiva PMG, Napoleão TH. PgTeL, the lectin found in Punica granatum juice, is an antifungal agent against Candida albicans and Candida krusei. Int J Biol Macromol 2018; 108:391-400. [DOI: 10.1016/j.ijbiomac.2017.12.039] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2017] [Revised: 12/05/2017] [Accepted: 12/06/2017] [Indexed: 12/21/2022]
|
33
|
Andreou V, Strati IF, Fotakis C, Liouni M, Zoumpoulakis P, Sinanoglou VJ. Herbal distillates: A new era of grape marc distillates with enriched antioxidant profile. Food Chem 2018; 253:171-178. [PMID: 29502818 DOI: 10.1016/j.foodchem.2018.01.162] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/07/2017] [Revised: 01/04/2018] [Accepted: 01/23/2018] [Indexed: 12/22/2022]
Abstract
Grape marc distillates are traditional alcoholic beverages, produced mostly in the Mediterranean countries. The present study proposes the enrichment of a Greek traditional grape marc distillate (tsikoudia) with selected herbs to enhance its natural antioxidants and functional properties. Total phenolic content, the antiradical and antioxidant activities, as well as the phenolic and sugar profiles using NMR and FT-IR spectroscopy were evaluated. The enrichment of distillates with Syzygium aromaticum L., Jasminum officinale L. and Eucalyptus globulus Labill. exhibited the highest total phenolic content as well as the highest antioxidant and antiradical activities, whereas the lowest values were observed with Hippophae rhamnoides L. and Lycium Barbarum Mill. The implementation of NMR and FT-IR spectroscopies attested to the presence of phenolic compounds and of specific carbohydrates in herbal distillates, postulating their migration from selected herbal species to tsikoudia and probably contributing to their organoleptic characteristics. The target of this approach leads to new added-value distillates with enhanced characteristics.
Collapse
Affiliation(s)
- Vasiliki Andreou
- Laboratory of Chemistry, Analysis & Design of Food Processes, Instrumental Food Analysis, Department of Food Technology, Technological Educational Institute of Athens, Ag. Spyridonos, 12243 Egaleo, Greece; Department of Chemistry, National and Kapodistrian University of Athens, 15771 Athens, Greece
| | - Irini F Strati
- Laboratory of Chemistry, Analysis & Design of Food Processes, Instrumental Food Analysis, Department of Food Technology, Technological Educational Institute of Athens, Ag. Spyridonos, 12243 Egaleo, Greece
| | - Charalambos Fotakis
- Institute of Biology, Medicinal Chemistry & Biotechnology, National Hellenic Research Foundation, 48, Vas. Constantinou Ave., 11635 Athens, Greece
| | - Maria Liouni
- Department of Chemistry, National and Kapodistrian University of Athens, 15771 Athens, Greece
| | - Panagiotis Zoumpoulakis
- Institute of Biology, Medicinal Chemistry & Biotechnology, National Hellenic Research Foundation, 48, Vas. Constantinou Ave., 11635 Athens, Greece
| | - Vassilia J Sinanoglou
- Laboratory of Chemistry, Analysis & Design of Food Processes, Instrumental Food Analysis, Department of Food Technology, Technological Educational Institute of Athens, Ag. Spyridonos, 12243 Egaleo, Greece.
| |
Collapse
|
34
|
Kollia E, Markaki P, Zoumpoulakis P, Proestos C. Comparison of Different Extraction Methods for the Determination of the Antioxidant and Antifungal Activity of Cynara Scolymus and C. Cardunculus Extracts and Infusions. Nat Prod Commun 2017. [DOI: 10.1177/1934578x1701200329] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022] Open
Abstract
Extracts and infusions of wild artichoke ( Cynara cardunculus L.) and globe artichoke ( C. scolymus L.) (heads, bracts and stems) were examined for their total phenolic content (TPC) and their antioxidant activity after performing Classical Extraction (CE) and Ultrasound-Assisted Extraction (UAE). UAE proved to be more effective, since extracts exhibited higher antioxidant activity and TPC values than CE extracts and infusions. Moreover C. cardunculus heads extract using UAE, displayed the maximum TPC values (1.57 mg gallic acid equivalents (GAE) g−1 fresh weight (fw)), the highest DPPH• scavenging activity (IC50; 0.91mg mL−1) and the highest ABTS•+ radical scavenging capacity (2.08 mg Trolox Equivalents (TE) g−1 fw). Moreover, the effect of different concentrations of C. cardunculus head extracts (showing the highest TPC and antioxidant activity) on Aspergillus parasiticus growth was estimated in AFPA medium. The maximum inhibition was found to be ~42.1% in comparison with the control.
Collapse
Affiliation(s)
- Eleni Kollia
- Department of Chemistry, Laboratory of Food Chemistry, National and Kapodistrian University of Athens, Panepistimiopolis Zografou 15784 Athens, Greece
| | - Panagiota Markaki
- Department of Chemistry, Laboratory of Food Chemistry, National and Kapodistrian University of Athens, Panepistimiopolis Zografou 15784 Athens, Greece
| | - Panagiotis Zoumpoulakis
- Institute of Biology, Medicinal Chemistry and Biotechnology, National Hellenic Research Foundation, 48, Vas. Constantinou Ave., 11635 Athens, Greece
| | - Charalampos Proestos
- Department of Chemistry, Laboratory of Food Chemistry, National and Kapodistrian University of Athens, Panepistimiopolis Zografou 15784 Athens, Greece
| |
Collapse
|
35
|
Effects of Six Commercial Saccharomyces cerevisiae Strains on Phenolic Attributes, Antioxidant Activity, and Aroma of Kiwifruit ( Actinidia deliciosa cv.) Wine. BIOMED RESEARCH INTERNATIONAL 2017; 2017:2934743. [PMID: 28251154 PMCID: PMC5303853 DOI: 10.1155/2017/2934743] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 10/18/2016] [Accepted: 12/07/2016] [Indexed: 11/17/2022]
Abstract
“Hayward” kiwifruit (Actinidia deliciosa cv.), widely planted all around the world, were fermented with six different commercial Saccharomyces cerevisiae strains (BM4×4, RA17, RC212, WLP77, JH-2, and CR476) to reveal their influence on the phenolic profiles, antioxidant activity, and aromatic components. Significant differences in the levels of caffeic acid, protocatechuate, and soluble solid content were found among wines with the six fermented strains. Wines fermented with RC212 strain exhibited the highest total phenolic acids as well as DPPH radical scavenging ability and also had the strongest ability to produce volatile esters. Wines made with S. cerevisiae BM 4×4 had the highest content of volatile acids, while the highest alcohol content was presented in CR476 wines. Scoring spots of wines with these strains were separated in different quadrants on the components of phenolics and aromas by principal component analyses. Kiwifruit wines made with S. cerevisiae RC212 were characterized by a rich fruity flavor, while CR476 strain and WLP77 strain produced floral flavors and green aromas, respectively. Altogether, the results indicated that the use of S. cerevisiae RC212 was the most suitable for the fermentation of kiwifruit wine with desirable characteristics.
Collapse
|
36
|
Ismail T, Akhtar S, Riaz M, Hameed A, Afzal K, Sattar Sheikh A. Oxidative and Microbial Stability of Pomegranate Peel Extracts and Bagasse Supplemented Cookies. J FOOD QUALITY 2016. [DOI: 10.1111/jfq.12231] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023] Open
Affiliation(s)
- Tariq Ismail
- Institute of Food Science & Nutrition, Faculty of Agricultural Sciences and Technology; Bahauddin Zakariya University; Multan Pakistan
| | - Saeed Akhtar
- Institute of Food Science & Nutrition, Faculty of Agricultural Sciences and Technology; Bahauddin Zakariya University; Multan Pakistan
| | - Muhammad Riaz
- Institute of Food Science & Nutrition, Faculty of Agricultural Sciences and Technology; Bahauddin Zakariya University; Multan Pakistan
- Department of Food Science & Technology; Sejong University; Seoul Korea
| | - Aneela Hameed
- Institute of Food Science & Nutrition, Faculty of Agricultural Sciences and Technology; Bahauddin Zakariya University; Multan Pakistan
| | - Khurram Afzal
- Institute of Food Science & Nutrition, Faculty of Agricultural Sciences and Technology; Bahauddin Zakariya University; Multan Pakistan
| | - Ahsan Sattar Sheikh
- Institute of Food Science & Nutrition, Faculty of Agricultural Sciences and Technology; Bahauddin Zakariya University; Multan Pakistan
| |
Collapse
|
37
|
Roidaki A, Kollia E, Panagopoulou E, Chiou A, Varzakas T, Markaki P, Proestos C. Super foods and Super herbs: Antioxidant and Antifungal Activity. CURRENT RESEARCH IN NUTRITION AND FOOD SCIENCE JOURNAL 2016. [DOI: 10.12944/crnfsj.4.special-issue-october.19] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Abstract
Antioxidant activities and phenolic contents of selected superfoods and superherbs, cultivated in regions of Greece, were investigated so as to supply new information on their antioxidant function. The total antioxidant capacity was estimated by DPPH• (1,1-diphenyl-2-picrylhydrazyl radical) assay while total phenolics were measured using Folin–Ciocalteu method. Moreover this study was carried out with a supplementary objective to investigate the antifungal activities of the selected superfoods/superherbs extracts. The in vitro antifungal assays were done against the mycotoxigenic fungus Aspergillus parasiticus (aflatoxigenic) and Aspergillus carbonarius (ochratoxigenic). The results showed diversity on antioxidant profile of the studied extracts, although in most of the cases, the analysis revealed significant antioxidant capacity and high total phenolic content. Specifically, Photinia melanocarpa L., Hippophae rhamnoides L. leaves, Cistus incanus L., and Crataegus monogyna Jacq., possessed the highest antioxidant capacities and total phenolic contents among the others. Moreover, most of the tested extracts inhibited the growth of A.parasiticus and A.carbonarius while some of them stimulated the fungal growth, for both of the mycotoxigenic fungi. Tribulus terrestris and Cistus incanus proved to be more effective in reducing the growth of the tested fungi while Vaccinium corymbosum (blueberries) had stimulating effect on the fungi’s growth.
Collapse
Affiliation(s)
- Anna Roidaki
- Laboratory of Food Chemistry, Department of Chemistry, National and Kapodistrian University of Athens, Panepistimiopolis Zografou, 15784 Athens, Greece
| | - Eleni Kollia
- Laboratory of Food Chemistry, Department of Chemistry, National and Kapodistrian University of Athens, Panepistimiopolis Zografou, 15784 Athens, Greece
| | - Eirini Panagopoulou
- Laboratory of Chemistry, Biochemistry, Physical Chemistry of Foods, Department of Dietetics and Nutrition, Harokopio University, 70 El. Venizelou Ave., Kallithea 176 71, Athens, Greece
| | - Antonia Chiou
- Laboratory of Chemistry, Biochemistry, Physical Chemistry of Foods, Department of Dietetics and Nutrition, Harokopio University, 70 El. Venizelou Ave., Kallithea 176 71, Athens, Greece
| | - Theodoros Varzakas
- Department of Food Technology, School of Agricultural Technology, Food Technology and Nutrition, Technological Educational Institute of Peloponnese, Antikalamos 24100, Kalamata, Greece
| | - Panagiota Markaki
- Laboratory of Food Chemistry, Department of Chemistry, National and Kapodistrian University of Athens, Panepistimiopolis Zografou, 15784 Athens, Greece
| | - Charalampos Proestos
- Laboratory of Food Chemistry, Department of Chemistry, National and Kapodistrian University of Athens, Panepistimiopolis Zografou, 15784 Athens, Greece
| |
Collapse
|
38
|
Fawole OA, Opara UL. Stability of total phenolic concentration and antioxidant capacity of extracts from pomegranate co-products subjected to in vitro digestion. BMC COMPLEMENTARY AND ALTERNATIVE MEDICINE 2016; 16:358. [PMID: 27618992 PMCID: PMC5020488 DOI: 10.1186/s12906-016-1343-2] [Citation(s) in RCA: 43] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 03/18/2016] [Accepted: 09/07/2016] [Indexed: 02/05/2023]
Abstract
Background Co-products obtained from pomegranate juice processing contain high levels of polyphenols with potential high added values. From value-addition viewpoint, the aim of this study was to evaluate the stability of polyphenolic concentrations in pomegranate fruit co-products in different solvent extracts and assess the effect on the total antioxidant capacity using the FRAP, DPPH˙ and ABTS+ assays during simulated in vitro digestion. Methods Pomegranate juice, marc and peel were extracted in water, 50 % ethanol (50%EtOH) and absolute ethanol (100%EtOH) and analysed for total phenolic concentration (TPC), total flavonoids concentration (TFC) and total antioxidant capacity in DPPH˙, ABTS+ and FRAP assays before and after in vitro digestion. Results Total phenolic concentration (TPC) and total flavonoid concentration (TFC) were in the order of peel > marc > juice throughout the in vitro digestion irrespective of the extraction solvents used. However, 50 % ethanol extracted 1.1 to 12-fold more polyphenols than water and ethanol solvents depending on co-products. TPC and TFC increased significantly in gastric digests. In contrast, after the duodenal phase of in vitro digestion, polyphenolic concentrations decreased significantly (p < 0.05) compared to those obtained in gastric digests. Undigested samples and gastric digests showed strong and positive relationships between polyphenols and the antioxidant activities measured in DPPH, ABTS+ and FRAP assays, with correlation coefficients (r2) ranging between 0.930–0.990. In addition, the relationships between polyphenols (TPC and TFC) and radical cation scavenging activity in ABTS+ were moderately positive in duodenal digests. Conclusion Findings from this study showed that concentration of pomegranate polyphenols and the antioxidant capacity during in vitro gastro-intestinal digestion may not reflect the pre-digested phenolic concentration. Thus, this study highlights the need to provide biologically relevant information on antioxidants by providing data reflecting their stability and activity after in vitro digestion.
Collapse
|
39
|
Oszmiański J, Lachowicz S. Effect of the Production of Dried Fruits and Juice from Chokeberry (Aronia melanocarpa L.) on the Content and Antioxidative Activity of Bioactive Compounds. Molecules 2016; 21:molecules21081098. [PMID: 27556441 PMCID: PMC6273593 DOI: 10.3390/molecules21081098] [Citation(s) in RCA: 72] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2016] [Revised: 08/14/2016] [Accepted: 08/16/2016] [Indexed: 11/16/2022] Open
Abstract
The aim of this study was to evaluate the production of dried fruits and juices from chokeberry as potential sources of bioactive compounds with beneficial effects on human health. Dry powders and juices from chokeberry were analyzed for the contents of sugars with high-performance liquid chromatography coupled with an evaporative light scattering detector (HPLC-ELSD method), and the antioxidant capacity was analyzed by the FRAP (ferric-reducing ability of plasma) and ABTS (2,2′-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid)) tests. Polyphenols were identified by high performance liquid chromatography (HPLC) coupled with a tandem mass spectrometer and a photodiode-array detector (LC-PDA-ESI-MS/MS), and their quantitative analysis was carried out by UPLC-MS/MS (using a Q/TOF detector and a PDA detector). A total of 27 polyphenolic compounds was identified in chokeberry products, including 7 anthocyanins, 11 flavonols, 5 phenolic acids, 3 flavan-3-ols and 1 flavanone. Three anthocyanin derivatives were reported for the first time from chokeberry fruit. A higher activity of the bioactive compounds was determined in dried fruit pomace and in juice obtained from crushed fruits than in those from the whole fruits. In addition, the pomace was found to be a better material for the production of dry powders, compared to chokeberry fruits.
Collapse
Affiliation(s)
- Jan Oszmiański
- Department of Fruit and Vegetable Processing, Wroclaw University of Environmental and Life Science, 37, Chełmońskiego Street, Wroclaw 51-630, Poland.
| | - Sabina Lachowicz
- Department of Fruit and Vegetable Processing, Wroclaw University of Environmental and Life Science, 37, Chełmońskiego Street, Wroclaw 51-630, Poland.
| |
Collapse
|
40
|
Metabolic and antioxidant profiles of herbal infusions and decoctions. Food Chem 2016; 211:963-71. [PMID: 27283718 DOI: 10.1016/j.foodchem.2016.05.124] [Citation(s) in RCA: 29] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/21/2016] [Revised: 05/16/2016] [Accepted: 05/18/2016] [Indexed: 11/24/2022]
Abstract
This study implements NMR metabolomics and spectrophotometric studies (Folin-Ciocalteu, FRAP, ABTS) to infusions and decoctions of ten plant species in order to assess and compare the metabolic and antioxidant profiles for each botanical family. Multivariate and univariate data analyses highlighted the differences among the samples and pinpointed specific classes of compounds for each plant species as well as infusions and decoctions. The identified phenolic compounds by NMR, as well as the antioxidant profile, framed a trend of increased values in infusions compared to the decoctions. Moreover, the infusion procedure positively affected the extractability of the phenolic compounds compared to decoctions. The highest total phenolic content was found in Mentha spicata, while the lowest in Matricaria chamomilla preparations, irrespective of the preparation method. The preparation time for the decoctions was examined showing that the 15min preparations were generally found richer in phenolics and of higher antioxidant capacity.
Collapse
|
41
|
Li Y, Ye T, Yang F, Hu M, Liang L, He H, Li Z, Zeng A, Li Y, Yao Y, Xie Y, An Z, Li S. Punica granatum (pomegranate) peel extract exerts potent antitumor and anti-metastasis activity in thyroid cancer. RSC Adv 2016. [DOI: 10.1039/c6ra13167k] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023] Open
Abstract
The incidence of thyroid carcinoma has obviously been rising throughout the world during the past ten years.
Collapse
|
42
|
Lantzouraki DZ, Sinanoglou VJ, Zoumpoulakis P, Proestos C. Comparison of the Antioxidant and Antiradical Activity of Pomegranate (Punica granatumL.) by Ultrasound-Assisted and Classical Extraction. ANAL LETT 2015. [DOI: 10.1080/00032719.2015.1038550] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
|
43
|
Lantzouraki DZ, Sinanoglou VJ, Tsiaka T, Proestos C, Zoumpoulakis P. Total phenolic content, antioxidant capacity and phytochemical profiling of grape and pomegranate wines. RSC Adv 2015. [DOI: 10.1039/c5ra20064d] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023] Open
Abstract
The object of this study was to determine the phenolic profile, the total phenolic content and antioxidant capacity of pomegranate wine and compare to multi-varietalVitisspp. red wine using different spectrophotometric and spectrometric techniques.
Collapse
Affiliation(s)
- Dimitra Z. Lantzouraki
- Laboratory of Food Chemistry
- Department of Chemistry
- National and Kapodistrian University of Athens
- Athens
- Greece
| | - Vassilia J. Sinanoglou
- Instrumental Food Analysis Laboratory
- Department of Food Technology
- Technological Educational Institution of Athens
- Egaleo
- Greece
| | - Thalia Tsiaka
- Institute of Biology
- Medicinal Chemistry & Biotechnology
- National Hellenic Research Foundation
- Athens
- Greece
| | - Charalampos Proestos
- Laboratory of Food Chemistry
- Department of Chemistry
- National and Kapodistrian University of Athens
- Athens
- Greece
| | - Panagiotis Zoumpoulakis
- Institute of Biology
- Medicinal Chemistry & Biotechnology
- National Hellenic Research Foundation
- Athens
- Greece
| |
Collapse
|