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Lazou AE, Chatzimichail K, Revelou PK, Tarantilis P, Protonotariou S, Mandala I, Strati IF. Effect of the storage process on quality characteristics of hemp-enriched "tsoureki" a rich-dough baked Greek product. J Food Sci 2024; 89:3230-3247. [PMID: 38767858 DOI: 10.1111/1750-3841.17128] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2023] [Revised: 04/21/2024] [Accepted: 04/29/2024] [Indexed: 05/22/2024]
Abstract
The effects of the storage process on the quality characteristics of a hemp-enriched "tsoureki" (a rich-dough baked Greek product, rich-dough baked product [RDBP]) were investigated. The wheat flour was substituted with defatted hemp flour at selected ratios (0%-50% hemp:wheat flour). The baked products were stored at 25°C and at specific time intervals (0, 1, 4, 7, 10, and 14 days), and their properties were determined, including moisture content, water activity, structure, texture, color, total phenolic content (TPC), and antioxidant activity. Moreover, analyses of phenolic compounds were performed using quadrupole time of flight liquid chromatography-mass spectroscopy, identifying 14 compounds. Both the first-order kinetic model and modified Avrami equation, including the hemp-to-wheat ratio effect in the rate constant, well described the changes in the quality characteristics. The results showed that storage time and hemp incorporation significantly affected the quality of the product. Water activity decreased from 0.901 to 0.859, whereas moisture content decreased from 30.52%-32.33% (0 days) to 26.97%-27.02% w.b. (14 days) with storage time for all hemp additions. Hardness was greatly affected by hemp flour addition and approached 14.72 and 17.85 N after 14 days of storage for 30% and 50% substitutions, respectively. Springiness and cohesiveness decreased with hemp addition and storage time. The color difference of the hemp-enriched products compared to the control sample increased during storage. TPC increased due to the addition of hemp flour, whereas 14 compounds were identified. Based on property correlation, the hemp-enriched RDBP-tsoureki held its high-quality characteristics for 7 days of storage and contained a significant amount of bioactive compounds. PRACTICAL APPLICATION: Industrially produced, defatted hemp is a promising byproduct that can be used to nutritionally enhance baked goods. Modeling results can be used for the prediction of the properties that define product storage ability and also that the hemp-enriched, rich dough-baked Greek "tsoureki" could be produced while maintaining total phenolic content and antioxidant activity during 7 days of storage. These findings are expected to be used in the future in baked goods industry applications to produce goods with an improved nutritional profile.
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Affiliation(s)
- Andriana E Lazou
- Department of Food Science and Technology, School of Food Sciences, Laboratory of Chemistry, Analysis & Design of Food Processes, University of West Attica, Athens, Greece
| | - Kyriaki Chatzimichail
- Department of Food Science and Technology, School of Food Sciences, Laboratory of Chemistry, Analysis & Design of Food Processes, University of West Attica, Athens, Greece
| | - Panagiota-Kyriaki Revelou
- Department of Food Science and Technology, School of Food Sciences, Laboratory of Chemistry, Analysis & Design of Food Processes, University of West Attica, Athens, Greece
- Department of Food Science and Human Nutrition, Laboratory of Chemistry, Agricultural University of Athens EU-CONEXUS European University, Athens, Greece
| | - Petros Tarantilis
- Department of Food Science and Human Nutrition, Laboratory of Chemistry, Agricultural University of Athens EU-CONEXUS European University, Athens, Greece
| | - Styliani Protonotariou
- Department of Food Science & Human Nutrition, Laboratory of Food Process Engineering, Agricultural University of Athens, Athens, Greece
| | - Ioanna Mandala
- Department of Food Science & Human Nutrition, Laboratory of Food Process Engineering, Agricultural University of Athens, Athens, Greece
| | - Irini F Strati
- Department of Food Science and Technology, School of Food Sciences, Laboratory of Chemistry, Analysis & Design of Food Processes, University of West Attica, Athens, Greece
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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.
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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.)
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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.
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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.)
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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.
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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
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Sisin NNT, Rahman WN. Potentials of Bismuth-Based Nanoparticles and Baicalein Natural Compounds as Radiosensitizers in Cancer Radiotherapy: a Review. BIONANOSCIENCE 2023. [DOI: 10.1007/s12668-022-01057-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
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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; 13:332. [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.
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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
| | - 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
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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.
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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.)
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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
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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.
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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
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11
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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.
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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
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Application of hurdle technology for the shelf life extension of European eel (Anguilla anguilla) fillets. AQUACULTURE AND FISHERIES 2020. [DOI: 10.1016/j.aaf.2020.10.003] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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Rajha HN, Koubaa M, Boussetta N, Maroun RG, Louka N, Lebovka N, Vorobiev E. Selective ultrasound‐assisted aqueous extraction of polyphenols from pomegranate peels and seeds. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14545] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
Affiliation(s)
- Hiba N. Rajha
- Laboratoire de Transformations Intégrées de la MatièreRenouvelable EA 4297 Centre de Recherches de Royallieu Université de Technologie de CompiègneSorbonne Universités Compiègne France
- Centre d'Analyses et de Recherche Unité de Recherche Technologies et Valorisation Agro‐alimentaire Faculté des Sciences Université Saint‐Joseph Beirut Lebanon
| | | | - Nadia Boussetta
- Laboratoire de Transformations Intégrées de la MatièreRenouvelable EA 4297 Centre de Recherches de Royallieu Université de Technologie de CompiègneSorbonne Universités Compiègne France
| | - Richard G. Maroun
- Centre d'Analyses et de Recherche Unité de Recherche Technologies et Valorisation Agro‐alimentaire Faculté des Sciences Université Saint‐Joseph Beirut Lebanon
| | - Nicolas Louka
- Centre d'Analyses et de Recherche Unité de Recherche Technologies et Valorisation Agro‐alimentaire Faculté des Sciences Université Saint‐Joseph Beirut Lebanon
| | - Nikolaï Lebovka
- Laboratoire de Transformations Intégrées de la MatièreRenouvelable EA 4297 Centre de Recherches de Royallieu Université de Technologie de CompiègneSorbonne Universités Compiègne France
- Institute of Biocolloidal Chemistry named after F. D. Ovcharenko NAS of Ukraine Kyiv Ukraine
| | - Eugène Vorobiev
- Laboratoire de Transformations Intégrées de la MatièreRenouvelable EA 4297 Centre de Recherches de Royallieu Université de Technologie de CompiègneSorbonne Universités Compiègne France
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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.
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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.)
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15
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Gardeli C, Varela K, Krokida E, Mallouchos A. Investigation of Anthocyanins Stability from Pomegranate Juice ( Punica Granatum L. Cv Ermioni) under a Simulated Digestion Process. MEDICINES (BASEL, SWITZERLAND) 2019; 6:E90. [PMID: 31434230 PMCID: PMC6789892 DOI: 10.3390/medicines6030090] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 07/16/2019] [Revised: 08/11/2019] [Accepted: 08/16/2019] [Indexed: 01/01/2023]
Abstract
Background: Pomegranate gained a widespread popularity as a functional food due to the high content of bioactive components of the whole fruit, as well as its juice and extracts. There is a large amount of research that assigns them very important functions for the human organism. Methods: The anthocyanins (ACNs) of pomegranate juice (PJ) from the Ermioni variety are quantitatively identified and their stability under a simulated digestion process (SDP) is investigated. ACNs, as well as phenolic compounds, were isolated through solid phase extraction and determined using high-performance liquid chromatography in every stage of the SDP. Total phenolics, total monomeric ACNs, polymeric color and antioxidant activity were also determined in pomegranate juice and during the digestion process. Results: The predominant anthocyanin was Cy-3-glucoside followed by the corresponding 3,5-diglucoside, which accounted for 40.8% and 27.4% of the total ACN content, respectively. About 65% of the total monomeric ACN content remained intact by the end of the simulated digestion process. Conclusions: The PJ of the Ermioni variety seems to retain a large amount of the bioactive compounds after the SDP. The antioxidant activity and total phenolic content (TPC) remain almost stable during the SDP, suggesting that the products formed during ACN degradation maintain the antioxidant activity of the parent molecule.
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Affiliation(s)
- Chrysavgi Gardeli
- Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 11855 Athens, Greece.
| | - Kalliopi Varela
- Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 11855 Athens, Greece
| | - Eleni Krokida
- Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 11855 Athens, Greece
| | - Athanasios Mallouchos
- Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 11855 Athens, Greece
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16
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Algan Cavuldak Ö, Vural N, Akay MA, Anlı RE. Optimization of ultrasound‐assisted water extraction conditions for the extraction of phenolic compounds from black mulberry leaves (
Morus nigra
L.). J FOOD PROCESS ENG 2019. [DOI: 10.1111/jfpe.13132] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
Affiliation(s)
- Özge Algan Cavuldak
- Faculty of Engineering, Department of Food EngineeringZonguldak Bülent Ecevit University Zonguldak Turkey
| | - Nilüfer Vural
- Faculty of Engineering, Department of Chemical EngineeringAnkara University Ankara Turkey
| | | | - Rahmi Ertan Anlı
- Faculty of Engineering, Department of Food EngineeringAnkara University Ankara Turkey
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17
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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
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18
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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.
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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
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19
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Akhtar S, Ismail T, Layla A. Pomegranate Bioactive Molecules and Health Benefits. BIOACTIVE MOLECULES IN FOOD 2019. [DOI: 10.1007/978-3-319-78030-6_78] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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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.
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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.
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21
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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.
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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.
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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.
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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.
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Analysis of phenolic compounds in different parts of pomegranate (Punica granatum) fruit by HPLC-PDA-ESI/MS and evaluation of their antioxidant activity: application to different Italian varieties. Anal Bioanal Chem 2018; 410:3507-3520. [DOI: 10.1007/s00216-018-0854-8] [Citation(s) in RCA: 56] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/09/2017] [Revised: 12/02/2017] [Accepted: 01/04/2018] [Indexed: 02/06/2023]
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BenSaad LA, Kim KH, Quah CC, Kim WR, Shahimi M. Anti-inflammatory potential of ellagic acid, gallic acid and punicalagin A&B isolated from Punica granatum. BMC COMPLEMENTARY AND ALTERNATIVE MEDICINE 2017; 17:47. [PMID: 28088220 PMCID: PMC5237561 DOI: 10.1186/s12906-017-1555-0] [Citation(s) in RCA: 241] [Impact Index Per Article: 34.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 08/04/2015] [Accepted: 01/05/2017] [Indexed: 12/21/2022]
Abstract
Background Punica granatum (pomegranate), an edible fruit originating in the Middle East, has been used as a traditional medicine for treatment of pain and inflammatory conditions such as peptic ulcer. The numerous risks associated with nonsteroidal anti-inflammatory drugs (NSAIDs) for treatment of pain and inflammation give rise to using medicinal herbs as alternative therapies. This study aimed to evaluate the anti-inflammatory effect of isolated compounds from the ethyl acetate (EtOAc) fraction of P. granatum by determination of their inhibitory effects on lipopolysaccharide (LPS), stimulated nitric oxide (NO), prostaglandin E2 (PGE-2), interleukin-6 (IL-6) and cyclooxxgenase-2 (COX-2) release from RAW264.7 cells. Methods The compounds ellagic acid, gallic acid and punicalagin A&B were isolated from EtOAc by high performance liquid chromatography (HPLC) and further identified by mass spectrometry (MS). The inhibitory effect of ellagic acid, gallic acid and punicalagin A&B were evaluated on the production of LPS-induced NO by Griess reagent, PGE-2 and IL-6 by immunoassay kit and prostaglandin E2 competitive ELISA kit, and COX-2 by Western blotting. Results Ellagic acid, gallic acid and punicalagin A&B potentially inhibited LPS-induced NO, PGE-2 and IL-6 production. Conclusion The results indicate that ellagic acid, gallic acid and punicalagin may be the compounds responsible for the anti-inflammatory potential of P. granatum.
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