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Zhou X, Iqbal A, Li J, Liu C, Murtaza A, Xu X, Pan S, Hu W. Changes in Browning Degree and Reducibility of Polyphenols during Autoxidation and Enzymatic Oxidation. Antioxidants (Basel) 2021; 10:1809. [PMID: 34829680 PMCID: PMC8615057 DOI: 10.3390/antiox10111809] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2021] [Revised: 11/06/2021] [Accepted: 11/09/2021] [Indexed: 12/21/2022] Open
Abstract
In the present study, the browning degree and reducing power of browning products of catechin (CT), epicatechin (EC), caffeic acid (CA), and chlorogenic acid (CGA) in autoxidation and enzymatic oxidation were investigated. Influencing factors were considered, such as pH, substrate species and composition, and eugenol. Results show that polyphenols' autoxidation was intensified in an alkaline environment, but the reducing power was not improved. Products of enzymatic oxidation at a neutral pH have higher reducing power than autoxidation. In enzymatic oxidation, the browning degree of mixed substrates was higher than that of a single polyphenol. The reducing power of flavonoid mixed solution (CT and EC) was higher than those of phenolic acids' (CA and CGA) in autoxidation and enzymatic oxidation. Eugenol activity studies have shown that eugenol could increase autoxidation browning but inhibit enzymatic browning. Activity test and molecular docking results show that eugenol could inhibit tyrosinase.
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Affiliation(s)
- Xuan Zhou
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; (X.Z.); (A.I.); (J.L.); (C.L.); (A.M.); (X.X.); (S.P.)
- Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, Wuhan 430070, China
| | - Aamir Iqbal
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; (X.Z.); (A.I.); (J.L.); (C.L.); (A.M.); (X.X.); (S.P.)
- Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, Wuhan 430070, China
- College of Agriculture and Life Sciences, Cornell University, Ithaca, NY 14853, USA
| | - Jiaxing Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; (X.Z.); (A.I.); (J.L.); (C.L.); (A.M.); (X.X.); (S.P.)
- Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, Wuhan 430070, China
| | - Chang Liu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; (X.Z.); (A.I.); (J.L.); (C.L.); (A.M.); (X.X.); (S.P.)
- Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, Wuhan 430070, China
| | - Ayesha Murtaza
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; (X.Z.); (A.I.); (J.L.); (C.L.); (A.M.); (X.X.); (S.P.)
- Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, Wuhan 430070, China
| | - Xiaoyun Xu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; (X.Z.); (A.I.); (J.L.); (C.L.); (A.M.); (X.X.); (S.P.)
- Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, Wuhan 430070, China
| | - Siyi Pan
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; (X.Z.); (A.I.); (J.L.); (C.L.); (A.M.); (X.X.); (S.P.)
- Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, Wuhan 430070, China
| | - Wanfeng Hu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; (X.Z.); (A.I.); (J.L.); (C.L.); (A.M.); (X.X.); (S.P.)
- Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, Wuhan 430070, China
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Calabria D, Guardigli M, Severi P, Trozzi I, Pace A, Cinti S, Zangheri M, Mirasoli M. A Smartphone-Based Chemosensor to Evaluate Antioxidants in Agri-Food Matrices by In Situ AuNP Formation. SENSORS (BASEL, SWITZERLAND) 2021; 21:5432. [PMID: 34450874 PMCID: PMC8401892 DOI: 10.3390/s21165432] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 07/15/2021] [Revised: 08/04/2021] [Accepted: 08/07/2021] [Indexed: 12/20/2022]
Abstract
In recent years, there has been a continuously growing interest in antioxidants by both customers and food industry. The beneficial health effects of antioxidants led to their widespread use in fortified functional foods, as dietary supplements and as preservatives. A variety of analytical methods are available to evaluate the total antioxidant capacity (TAC) of food extracts and beverages. However, most of them are expensive, time-consuming, and require laboratory instrumentation. Therefore, simple, cheap, and fast portable sensors for point-of-need measurement of antioxidants in food samples are needed. Here, we describe a smartphone-based chemosensor for on-site assessment of TAC of aqueous matrices, relying on the antioxidant-induced formation of gold nanoparticles. The reaction takes place in ready-to-use analytical cartridges containing an hydrogel reaction medium preloaded with Au(III) and is monitored by using the smartphone's CMOS camera. An analytical device including an LED-based lighting system was developed to ensure uniform and reproducible illumination of the analytical cartridge. The chemosensor permitted rapid TAC measurements of aqueous samples, including teas, herbal infusions, beverages, and extra virgin olive oil extracts, providing results that correlated with those of the reference methods for TAC assessment, e.g., oxygen radical absorbance capacity (ORAC).
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Affiliation(s)
- Donato Calabria
- Department of Chemistry “Giacomo Ciamician”, Alma Mater Studiorum-University of Bologna, Via Francesco Selmi 2, I-40126 Bologna, Italy; (D.C.); (M.G.); (P.S.); (I.T.); (A.P.); (M.Z.)
| | - Massimo Guardigli
- Department of Chemistry “Giacomo Ciamician”, Alma Mater Studiorum-University of Bologna, Via Francesco Selmi 2, I-40126 Bologna, Italy; (D.C.); (M.G.); (P.S.); (I.T.); (A.P.); (M.Z.)
- Interdepartmental Centre for Industrial Research in Renewable Resources, Environment, Sea and Energy (CIRI FRAME), Alma Mater Studiorum-University of Bologna, Via Sant’Alberto 163, I-48123 Ravenna, Italy
- Interdepartmental Centre for Industrial Aerospace Research (CIRI Aerospace), Alma Mater Studiorum-University of Bologna, Via Baldassarre Canaccini 12, I-47121 Forlì, Italy
| | - Paolo Severi
- Department of Chemistry “Giacomo Ciamician”, Alma Mater Studiorum-University of Bologna, Via Francesco Selmi 2, I-40126 Bologna, Italy; (D.C.); (M.G.); (P.S.); (I.T.); (A.P.); (M.Z.)
| | - Ilaria Trozzi
- Department of Chemistry “Giacomo Ciamician”, Alma Mater Studiorum-University of Bologna, Via Francesco Selmi 2, I-40126 Bologna, Italy; (D.C.); (M.G.); (P.S.); (I.T.); (A.P.); (M.Z.)
| | - Andrea Pace
- Department of Chemistry “Giacomo Ciamician”, Alma Mater Studiorum-University of Bologna, Via Francesco Selmi 2, I-40126 Bologna, Italy; (D.C.); (M.G.); (P.S.); (I.T.); (A.P.); (M.Z.)
| | - Stefano Cinti
- Department of Pharmacy, University Naples Federico II, Via Domenico Montesano 49, I-80131 Naples, Italy;
- BAT Center−Interuniversity Center for Studies on Bioinspired Agro-Environmental Technology, University of Napoli “Federico II”, I-80055 Portici, Italy
| | - Martina Zangheri
- Department of Chemistry “Giacomo Ciamician”, Alma Mater Studiorum-University of Bologna, Via Francesco Selmi 2, I-40126 Bologna, Italy; (D.C.); (M.G.); (P.S.); (I.T.); (A.P.); (M.Z.)
- Interdepartmental Centre for Industrial Agrofood Research (CIRI Agrofood), Alma Mater Studiorum-University of Bologna, Via Quinto Bucci 336, I-47521 Cesena, Italy
- Interdepartmental Centre for Industrial Research in Advanced Mechanical Engineering Applications and Materials Technology (CIRI MAM), Alma Mater Studiorum-University of Bologna, Viale Risorgimento 2, I-40136 Bologna, Italy
| | - Mara Mirasoli
- Department of Chemistry “Giacomo Ciamician”, Alma Mater Studiorum-University of Bologna, Via Francesco Selmi 2, I-40126 Bologna, Italy; (D.C.); (M.G.); (P.S.); (I.T.); (A.P.); (M.Z.)
- Interdepartmental Centre for Industrial Research in Renewable Resources, Environment, Sea and Energy (CIRI FRAME), Alma Mater Studiorum-University of Bologna, Via Sant’Alberto 163, I-48123 Ravenna, Italy
- Interdepartmental Centre for Industrial Aerospace Research (CIRI Aerospace), Alma Mater Studiorum-University of Bologna, Via Baldassarre Canaccini 12, I-47121 Forlì, Italy
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Yin F, Sun X, Zheng W, Luo X, Zhang Y, Yin L, Jia Q, Fu Y. Screening of highly effective mixed natural antioxidants to improve the oxidative stability of microalgal DHA-rich oil. RSC Adv 2021; 11:4991-4999. [PMID: 35424447 PMCID: PMC8694495 DOI: 10.1039/d0ra10312h] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2020] [Accepted: 01/19/2021] [Indexed: 11/21/2022] Open
Abstract
Docosahexaenoic acid (DHA)-rich oil sourced from microalgae can easily become oxidized. The objective of this work was to screen the optimal natural antioxidant mixture for protecting DHA-rich oil. Different natural antioxidants, encompassing tea polyphenols, natural vitamin E, rosemary extract, licorice root antioxidant, ascorbyl palmitate and lecithin were tested individually and in combination in an accelerated oxidation process. Three antioxidants namely natural vitamin E, rosemary extract and ascorbyl palmitate with synergistic effects were chosen, and their concentrations were further optimized using response-surface methodology. The highest antioxidants activity of 16.1740 was obtained with a combination of 0.0224% vitamin E, 0.0259% rosemary extract and 0.0166% ascorbyl palmitate, which prolonged the time until oxidation induction to 20.21 days. The mixed natural antioxidants showed a similar antioxidant effect to 0.02% tert-butylhydroquinone and was better than 0.02% butylated hydroxyanisole. These data indicate that the mixed natural antioxidants optimized in this work can be directly applied in the protection of commercial microalgal DHA-rich oil.
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Affiliation(s)
- Fengwei Yin
- Institute of Biomass Resources, Taizhou University No. 1139 Shifu Road Taizhou 318000 People's Republic of China
| | - Xiaolong Sun
- Institute of Biomass Resources, Taizhou University No. 1139 Shifu Road Taizhou 318000 People's Republic of China
| | - Weilong Zheng
- Institute of Biomass Resources, Taizhou University No. 1139 Shifu Road Taizhou 318000 People's Republic of China
| | - Xi Luo
- Institute of Biomass Resources, Taizhou University No. 1139 Shifu Road Taizhou 318000 People's Republic of China
| | - Yingying Zhang
- Institute of Biomass Resources, Taizhou University No. 1139 Shifu Road Taizhou 318000 People's Republic of China
| | - Longfei Yin
- Institute of Biomass Resources, Taizhou University No. 1139 Shifu Road Taizhou 318000 People's Republic of China
| | - Qiang Jia
- Seasons Biotechnology (Taizhou) Co., Ltd Taizhou People's Republic of China
| | - Yongqian Fu
- Institute of Biomass Resources, Taizhou University No. 1139 Shifu Road Taizhou 318000 People's Republic of China
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