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Priyanka G, Singiri JR, Adler-Agmon Z, Sannidhi S, Daida S, Novoplansky N, Grafi G. Detailed analysis of agro-industrial byproducts/wastes to enable efficient sorting for various agro-industrial applications. BIORESOUR BIOPROCESS 2024; 11:45. [PMID: 38703254 PMCID: PMC11069496 DOI: 10.1186/s40643-024-00763-7] [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: 01/27/2024] [Accepted: 04/23/2024] [Indexed: 05/06/2024] Open
Abstract
Agriculture-based industries generate huge amounts of byproducts/wastes every year, which are not exploited or disposed efficiently posing an environmental problem with implications to human and animal health. Finding strategies to increase the recycling of agro-industrial byproducts/wastes (AIBWs) is a primary objective of the current study. A thorough examination of AIBWs in conjunction with experimental research is proposed to facilitate sorting for various agro-industrial applications and consequently increasing byproduct/waste utilization. Accordingly, two sustainable, locally available sources of AIBWs, namely, wheat bran (WB) and garlic straw and peels (GSP) were studied in detail including content and composition of proteins, phytohormones and nutritional elements, as well as the effect of AIBW extracts on plant and microbial growth. Hundreds of proteins were recovered from AIBW mainly from WBs, including chaperons, metabolite and protein modifying enzymes, and antimicrobial proteins. In-gel assays showed that WB and GSP possess high protease and nuclease activities. Conspicuously, phytohormone analysis of AIBWs revealed the presence of high levels of strigolactones, stimulants of seed germination of root parasitic weeds, as well as indole acetic acid (IAA) and abscisic acid (ABA). Garlic straw extract strongly inhibited germination of the weed Amaranthus palmeri but not of Abutilon theophrasti and all examined AIBWs significantly affected post-germination growth. Bacterial growth was strongly inhibited by garlic straw, but enhanced by WBs, which can be used at least partly as a bacterial growth medium. Thus, an in-depth examination of AIBW characteristics will enable appropriate sorting for diverse agro-industrial applications, which will increase their utilization and consequently their economic value.
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Affiliation(s)
- Govindegowda Priyanka
- French Associates Institute for Agriculture and Biotechnology of Drylands, Jacob Blaustein Institutes for Desert Research, Ben-Gurion University of the Negev, Midreshet Ben Gurion, 84990, Israel
| | - Jeevan R Singiri
- French Associates Institute for Agriculture and Biotechnology of Drylands, Jacob Blaustein Institutes for Desert Research, Ben-Gurion University of the Negev, Midreshet Ben Gurion, 84990, Israel
| | - Zachor Adler-Agmon
- French Associates Institute for Agriculture and Biotechnology of Drylands, Jacob Blaustein Institutes for Desert Research, Ben-Gurion University of the Negev, Midreshet Ben Gurion, 84990, Israel
| | - Sasank Sannidhi
- French Associates Institute for Agriculture and Biotechnology of Drylands, Jacob Blaustein Institutes for Desert Research, Ben-Gurion University of the Negev, Midreshet Ben Gurion, 84990, Israel
| | - Spurthi Daida
- French Associates Institute for Agriculture and Biotechnology of Drylands, Jacob Blaustein Institutes for Desert Research, Ben-Gurion University of the Negev, Midreshet Ben Gurion, 84990, Israel
| | - Nurit Novoplansky
- French Associates Institute for Agriculture and Biotechnology of Drylands, Jacob Blaustein Institutes for Desert Research, Ben-Gurion University of the Negev, Midreshet Ben Gurion, 84990, Israel
| | - Gideon Grafi
- French Associates Institute for Agriculture and Biotechnology of Drylands, Jacob Blaustein Institutes for Desert Research, Ben-Gurion University of the Negev, Midreshet Ben Gurion, 84990, Israel.
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Rudrapal M, Rakshit G, Singh RP, Garse S, Khan J, Chakraborty S. Dietary Polyphenols: Review on Chemistry/Sources, Bioavailability/Metabolism, Antioxidant Effects, and Their Role in Disease Management. Antioxidants (Basel) 2024; 13:429. [PMID: 38671877 PMCID: PMC11047380 DOI: 10.3390/antiox13040429] [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: 02/07/2024] [Revised: 03/22/2024] [Accepted: 03/26/2024] [Indexed: 04/28/2024] Open
Abstract
Polyphenols, as secondary metabolites ubiquitous in plant sources, have emerged as pivotal bioactive compounds with far-reaching implications for human health. Plant polyphenols exhibit direct or indirect associations with biomolecules capable of modulating diverse physiological pathways. Due to their inherent abundance and structural diversity, polyphenols have garnered substantial attention from both the scientific and clinical communities. The review begins by providing an in-depth analysis of the chemical intricacies of polyphenols, shedding light on their structural diversity and the implications of such diversity on their biological activities. Subsequently, an exploration of the dietary origins of polyphenols elucidates the natural plant-based sources that contribute to their global availability. The discussion extends to the bioavailability and metabolism of polyphenols within the human body, unraveling the complex journey from ingestion to systemic effects. A central focus of the review is dedicated to unravelling the antioxidant effects of polyphenols, highlighting their role in combating oxidative stress and associated health conditions. The comprehensive analysis encompasses their impact on diverse health concerns such as hypertension, allergies, aging, and chronic diseases like heart stroke and diabetes. Insights into the global beneficial effects of polyphenols further underscore their potential as preventive and therapeutic agents. This review article critically examines the multifaceted aspects of dietary polyphenols, encompassing their chemistry, dietary origins, bioavailability/metabolism dynamics, and profound antioxidant effects. The synthesis of information presented herein aims to provide a valuable resource for researchers, clinicians, and health enthusiasts, fostering a deeper understanding of the intricate relationship between polyphenols and human health.
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Affiliation(s)
- Mithun Rudrapal
- Department of Pharmaceutical Sciences, School of Biotechnology and Pharmaceutical Sciences, Vignan’s Foundation for Science, Technology & Research (Deemed to be University), Guntur 522213, India
| | - Gourav Rakshit
- Department of Pharmaceutical Sciences & Technology, Birla Institute of Technology, Ranchi 835215, India; (G.R.); (R.P.S.); (S.C.)
| | - Ravi Pratap Singh
- Department of Pharmaceutical Sciences & Technology, Birla Institute of Technology, Ranchi 835215, India; (G.R.); (R.P.S.); (S.C.)
| | - Samiksha Garse
- School of Biotechnology and Bioinformatics, D Y Patil Deemed to be University, Navi Mumbai 400614, India;
| | - Johra Khan
- Department of Medical Laboratory Sciences, College of Applied Medical Sciences, Majmaah University, Al Majmaah 11952, Saudi Arabia;
| | - Soumi Chakraborty
- Department of Pharmaceutical Sciences & Technology, Birla Institute of Technology, Ranchi 835215, India; (G.R.); (R.P.S.); (S.C.)
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3
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Chiaudani A, Flamminii F, Consalvo A, Bellocci M, Pizzi A, Passamonti C, Cichelli A. Rare Earth Element Variability in Italian Extra Virgin Olive Oils from Abruzzo Region. Foods 2023; 13:141. [PMID: 38201169 PMCID: PMC10778968 DOI: 10.3390/foods13010141] [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: 11/21/2023] [Revised: 12/21/2023] [Accepted: 12/27/2023] [Indexed: 01/12/2024] Open
Abstract
Extra virgin olive oil is a food product from the Mediterranean area that is particularly and continuously experiencing to increasing instances of fraudulent geographical labeling. Therefore, origin protection must be improved, mainly based on its intrinsic chemical composition. This study aimed to perform a preliminary chemical characterization of Abruzzo extra virgin olive oils (EVOOs) using rare earth elements (REEs). REEs were evaluated in EVOO samples of different varieties produced in different geographical origins within the Abruzzo region (Italy) in three harvest years using ICP-MS chemometric techniques. Principal component, discriminant, and hierarchical cluster analyses were conducted to verify the influence of the variety, origin, and vintage of the REE composition. The results of a three-year study showed a uniform REE pattern and a strong correlation in most EVOOs, in particular for Y, La, Ce, and Nd. However, europium and erbium were also found in some oil samples. Compared with cultivar and origin, only the harvest year slightly influenced the REE composition, highlighting the interactions of the olive system with the climate and soil chemistry that could affect the multielement composition of EVOOs.
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Affiliation(s)
- Alessandro Chiaudani
- Department of Innovative Technologies in Medicine and Dentistry, University “G. d’Annunzio” of Chieti-Pescara, 66100 Chieti, Italy; (A.C.); (A.C.)
| | - Federica Flamminii
- Department of Innovative Technologies in Medicine and Dentistry, University “G. d’Annunzio” of Chieti-Pescara, 66100 Chieti, Italy; (A.C.); (A.C.)
| | - Ada Consalvo
- Center for Advanced Studies and Technology (CAST), “G. d’Annunzio” University of Chieti-Pescara, 66100 Chieti, Italy;
| | - Mirella Bellocci
- Istituto Zooprofilattico Sperimentale dell’Abruzzo e del Molise “G. Caporale”, Campo Boario, 64100 Teramo, Italy;
| | - Alberto Pizzi
- Department of Engineering and Geology, University “G. d’Annunzio” of Chieti-Pescara, 66100 Chieti, Italy;
| | - Chiara Passamonti
- Department of Philosophical, Pedagogical and Economic-Quantitative Sciences, University “G. d’Annunzio” of Chieti-Pescara, 65127 Pescara, Italy;
| | - Angelo Cichelli
- Department of Innovative Technologies in Medicine and Dentistry, University “G. d’Annunzio” of Chieti-Pescara, 66100 Chieti, Italy; (A.C.); (A.C.)
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Marđokić A, Maldonado AE, Klosz K, Molnár MA, Vatai G, Bánvölgyi S. Optimization of Conditions for Microwave-Assisted Extraction of Polyphenols from Olive Pomace of Žutica Variety: Waste Valorization Approach. Antioxidants (Basel) 2023; 12:1175. [PMID: 37371905 DOI: 10.3390/antiox12061175] [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: 04/25/2023] [Revised: 05/24/2023] [Accepted: 05/26/2023] [Indexed: 06/29/2023] Open
Abstract
Olive pomace is a by-product of olive oil production that is toxic to the environment. The purpose of this study was to evaluate the methods of olive pomace valorization through the implementation of novel technology, the so-called microwave-assisted extraction process. To determine the total polyphenol content (TPC) and antioxidant activity (AA), polyphenol extraction using MAE was performed. Response surface methodology was used to determine the best extraction conditions, whereby the effects of three factors, solid ratio (g/50 mL), time (s), and power (W), were measured. The ferric reducing antioxidant power (FRAP) method was used to assess AA, whereas the spectrophotometric Folin-Ciocalteu (FC) method was used to determine TPC. The highest TPC of 15.30 mg of gallic acid equivalents per gram of dried weight (mg GAE/gdw) was generated after 105 s at 450 W, with a solid concentration of 1 g/50 mL, while the maximum AA was 10 mg of ascorbic acid equivalents per gram of dried weight (mg AAE/gdw). Numerical optimization revealed that 800 W, 180 s, and 1 g/50 mL were the best conditions for obtaining maximum TPC and AA.
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Affiliation(s)
- Ana Marđokić
- Department of Food Process Engineering, Hungarian University of Agriculture and Life Sciences, H-1118 Budapest, Hungary
| | - Angela Estefanía Maldonado
- Department of Food Process Engineering, Hungarian University of Agriculture and Life Sciences, H-1118 Budapest, Hungary
| | - Katalin Klosz
- Department of Food Process Engineering, Hungarian University of Agriculture and Life Sciences, H-1118 Budapest, Hungary
| | - Máté András Molnár
- Department of Food Process Engineering, Hungarian University of Agriculture and Life Sciences, H-1118 Budapest, Hungary
| | - Gyula Vatai
- Department of Food Process Engineering, Hungarian University of Agriculture and Life Sciences, H-1118 Budapest, Hungary
| | - Szilvia Bánvölgyi
- Department of Food Process Engineering, Hungarian University of Agriculture and Life Sciences, H-1118 Budapest, Hungary
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Aiello D, Barbera M, Bongiorno D, Cammarata M, Censi V, Indelicato S, Mazzotti F, Napoli A, Piazzese D, Saiano F. Edible Insects an Alternative Nutritional Source of Bioactive Compounds: A Review. Molecules 2023; 28:molecules28020699. [PMID: 36677756 PMCID: PMC9861065 DOI: 10.3390/molecules28020699] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2022] [Revised: 01/04/2023] [Accepted: 01/07/2023] [Indexed: 01/12/2023] Open
Abstract
Edible insects have the potential to become one of the major future foods. In fact, they can be considered cheap, highly nutritious, and healthy food sources. International agencies, such as the Food and Agriculture Organization (FAO), have focused their attention on the consumption of edible insects, in particular, regarding their nutritional value and possible biological, toxicological, and allergenic risks, wishing the development of analytical methods to verify the authenticity, quality, and safety of insect-based products. Edible insects are rich in proteins, fats, fiber, vitamins, and minerals but also seem to contain large amounts of polyphenols able to have a key role in specific bioactivities. Therefore, this review is an overview of the potential of edible insects as a source of bioactive compounds, such as polyphenols, that can be a function of diet but also related to insect chemical defense. Currently, insect phenolic compounds have mostly been assayed for their antioxidant bioactivity; however, they also exert other activities, such as anti-inflammatory and anticancer activity, antityrosinase, antigenotoxic, and pancreatic lipase inhibitory activities.
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Affiliation(s)
- Donatella Aiello
- Department of Chemistry and Chemical Technologies, University of Calabria, 87036 Arcavacata di Rende, Italy
| | - Marcella Barbera
- Department of Earth and Marine Sciences, University of Palermo, 90123 Palermo, Italy
| | - David Bongiorno
- Department of Biological, Chemical and Pharmaceutical Science and Technology (STEBICEF), University of Palermo, 90123 Palermo, Italy
| | - Matteo Cammarata
- Department of Earth and Marine Sciences, University of Palermo, 90123 Palermo, Italy
| | - Valentina Censi
- Department of Earth and Marine Sciences, University of Palermo, 90123 Palermo, Italy
| | - Serena Indelicato
- Department of Biological, Chemical and Pharmaceutical Science and Technology (STEBICEF), University of Palermo, 90123 Palermo, Italy
| | - Fabio Mazzotti
- Department of Chemistry and Chemical Technologies, University of Calabria, 87036 Arcavacata di Rende, Italy
| | - Anna Napoli
- Department of Chemistry and Chemical Technologies, University of Calabria, 87036 Arcavacata di Rende, Italy
- Correspondence: (A.N.); (D.P.)
| | - Daniela Piazzese
- Department of Earth and Marine Sciences, University of Palermo, 90123 Palermo, Italy
- Correspondence: (A.N.); (D.P.)
| | - Filippo Saiano
- Department Agricultural Food and Forestry Sciences, University of Palermo, 90128 Palermo, Italy
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Barbera M, Saiano F, Tutone L, Massenti R, Pisciotta A. The Pattern of Rare Earth Elements Like a Possible Helpful Tool in Traceability and Geographical Characterization of the Soil-Olive System ( Olea europaea L.). PLANTS (BASEL, SWITZERLAND) 2022; 11:2579. [PMID: 36235445 PMCID: PMC9571631 DOI: 10.3390/plants11192579] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 09/12/2022] [Revised: 09/27/2022] [Accepted: 09/28/2022] [Indexed: 06/16/2023]
Abstract
The identification of a product, with its geographical origin, is a guaranty of the value of the foodstuff and protection from potential fraud. Extra virgin olive oil is produced or marketed as a single variety or a blend of two or more cultivars, often of different geographic origins. Therefore, to study a possible link between the soil and olive oil, we accounted crucial to analyse the behaviour of olive of different cultivars. We studied Rare Earth Elements (REE) amounts and their relationship to trace their distribution from soil to the olive pulp (Olea europea L.). The results obtained pointed out that the different cultivars of Olea did not drive significant differences in reciprocal ratios of REE in the uptake from the soil up to olive (except for Eu). However soil-plant Rare Earth relationships depend exclusively on the soil REE composition. This method can be the starting point to enforcing the laws, in fact, it is important to develop analytical methods to measure the authenticity of the samples, and to verify the geographical origin even when olive oil is blended.
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Affiliation(s)
- Marcella Barbera
- Dipartimento Scienze Agrarie, Alimentari e Forestali, Università degli Studi di Palermo, Viale delle Scienze Ed.4, 90128 Palermo, Italy
- Dipartimento Géosciences, Ressources Naturelles et Environnement, Sorbonne Université, METIS, 4 place Jussieu, 75005 Paris, France
| | - Filippo Saiano
- Dipartimento Scienze Agrarie, Alimentari e Forestali, Università degli Studi di Palermo, Viale delle Scienze Ed.4, 90128 Palermo, Italy
| | - Livia Tutone
- Dipartimento Scienze Agrarie, Alimentari e Forestali, Università degli Studi di Palermo, Viale delle Scienze Ed.4, 90128 Palermo, Italy
| | - Roberto Massenti
- Dipartimento Scienze Agrarie, Alimentari e Forestali, Università degli Studi di Palermo, Viale delle Scienze Ed.4, 90128 Palermo, Italy
| | - Antonino Pisciotta
- Dipartimento Scienze Agrarie, Alimentari e Forestali, Università degli Studi di Palermo, Viale delle Scienze Ed.4, 90128 Palermo, Italy
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Individual Phenolic Acids in Distillery Stillage Inhibit Its Biomethanization. ENERGIES 2022. [DOI: 10.3390/en15155377] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
Polyphenols that are abundant in various organic wastes can inhibit anaerobic degradation of these wastes. This study investigated the effect of the concentration of individual phenolic acids (p-OH benzoic, vanillic, ferulic, sinapic, syringic, and p-coumaric acids) and their mixture on the methane potential of distillery stillage. An increase in phenolic acid concentration adversely affected biogas production and composition, as well as the methane-production rate. The inhibition constants for methane production were 0.5–1.0 g/L of individual phenolic acids and 1.5 g/L of the mixture of these acids. At lower concentrations, the phenolic acids were utilized as a carbon source, but the process was impeded when their concentrations exceeded the threshold value, due to their negative effect on microbial growth. When distillery stillage was spiked with vanillic acid, two-phase methane production was observed. Spiking distillery stillage with vanillic, p-coumaric, syringic, or ferulic acids affected anaerobic digestion the most; 2 g/L of these acids completely inhibited methane production. With 4.0 g/L of all individual phenolic acids, no methane production was observed. As the concentration of these phenolic acids increased from 0.5 to 4.0 g/L, the abundance of methanogenic Archaea, in which acetoclastic methanogens predominated, decreased by about 30 times.
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Barbaccia P, Busetta G, Barbera M, Alfonzo A, Garofalo G, Francesca N, Moscarelli A, Moschetti G, Settanni L, Gaglio R. Effect of grape pomace from red cultivar 'Nero d'Avola' on the microbiological, physicochemical, phenolic profile and sensory aspects of ovine Vastedda-like stretched cheese. J Appl Microbiol 2021; 133:130-144. [PMID: 34735730 DOI: 10.1111/jam.15354] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2021] [Revised: 10/12/2021] [Accepted: 11/01/2021] [Indexed: 02/04/2023]
Abstract
AIMS The purpose of this study was to functionalize an ovine stretched cheese belonging to 'Vastedda' typology with red grape pomace powder (GPP) of Nero d'Avola cultivar and to characterize the microbiological, physicochemical, phenolic profile and sensory characteristics of the final cheeses. METHODS AND RESULTS Before cheeses production, GPP was characterized for its microbiological profile, antibacterial activity and polyphenolic content. No colonies of bacteria and yeasts were detected in the GPP. GPP showed a large inhibition spectrum against spoilage and pathogenic bacteria. Three classes of polyphenolic compounds belonging to flavan-3-ols, flavonol and phenolic acids were identified. Two cheeses [0 and 1% (w w-1 ) of GPP] were produced with pasteurized ewe's milk and commercial starter cultures. Plate counts and randomly amplified polymorphic DNA analysis demonstrated the ability of the starter strains to drive the fermentation process in the presence of GPP. GPP enrichment resulted in an increase of protein, phenolic compounds, sensory traits and reduced fat. CONCLUSIONS GPP addition to cheese represents an optimal strategy for the valorization of winemaking by-products and to obtain polyphenol-enriched cheese. SIGNIFICANCE AND IMPACT OF THE STUDY This study allowed to achieve an ovine cheese with specific physicochemical, nutraceutical and sensorial characteristics able to enlarge the functional dairy product portfolio.
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Affiliation(s)
- Pietro Barbaccia
- Dipartimento Scienze Agrarie, Alimentari e Forestali, Università degli Studi di Palermo, Palermo, Italy
| | - Gabriele Busetta
- Dipartimento Scienze Agrarie, Alimentari e Forestali, Università degli Studi di Palermo, Palermo, Italy
| | - Marcella Barbera
- Dipartimento Scienze Agrarie, Alimentari e Forestali, Università degli Studi di Palermo, Palermo, Italy
| | - Antonio Alfonzo
- Dipartimento Scienze Agrarie, Alimentari e Forestali, Università degli Studi di Palermo, Palermo, Italy
| | - Giuliana Garofalo
- Dipartimento Scienze Agrarie, Alimentari e Forestali, Università degli Studi di Palermo, Palermo, Italy
| | - Nicola Francesca
- Dipartimento Scienze Agrarie, Alimentari e Forestali, Università degli Studi di Palermo, Palermo, Italy
| | - Angelo Moscarelli
- Dipartimento Scienze Agrarie, Alimentari e Forestali, Università degli Studi di Palermo, Palermo, Italy
| | - Giancarlo Moschetti
- Dipartimento Scienze Agrarie, Alimentari e Forestali, Università degli Studi di Palermo, Palermo, Italy
| | - Luca Settanni
- Dipartimento Scienze Agrarie, Alimentari e Forestali, Università degli Studi di Palermo, Palermo, Italy
| | - Raimondo Gaglio
- Dipartimento Scienze Agrarie, Alimentari e Forestali, Università degli Studi di Palermo, Palermo, Italy
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Grellet-Bournonville CF, Di Peto PDLÁ, Cerviño Dowling AM, Castagnaro AP, Schmeda-Hirschmann G, Díaz Ricci JC, Mamaní AI, Filippone MP. Seasonal Variation of Plant Defense Inductor Ellagitannins in Strawberry Leaves under Field Conditions for Phytosanitary Technological Applications. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:12424-12432. [PMID: 34649430 DOI: 10.1021/acs.jafc.1c03810] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/13/2023]
Abstract
Many natural compounds can activate the plant immunity, and for this reason, they have attracted special interest in crop disease management. Previously, we isolated from strawberry leaves an ellagitannin (HeT), which elicits plant defense responses. In this research, we investigated bioactive compounds from field-collected strawberry leaves capable of inducing defense responses in Arabidopsis thaliana against a bacterial pathogen. Methanolic extracts of strawberry leaves sampled at different months were obtained and compared. The highest content of total soluble phenolic compounds was found in the methanolic extracts of leaves sampled in December (DME). The defense response induced in A. thaliana by DME was attributed to two ellagitannins, the HeT and galloyl-HHDP-glucose. Both compounds exhibited phytoprotective effects against Pseudomonas viridiflava and induced the expression of PDF1.2 and PR1 genes. These results provide an economic value to strawberry leaves, normally discarded at the end of the harvest stage of the crop, as a raw material for plant health enhancer bioinputs.
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Affiliation(s)
- Carlos F Grellet-Bournonville
- Instituto de Tecnología Agroindustrial del Noroeste Argentino (ITANOA), Estación Experimental Agroindustrial Obispo Colombres (EEAOC)-Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Las Talitas, Tucumán T4101, Argentina
| | - Pía de Los Ángeles Di Peto
- Instituto de Tecnología Agroindustrial del Noroeste Argentino (ITANOA), Estación Experimental Agroindustrial Obispo Colombres (EEAOC)-Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Las Talitas, Tucumán T4101, Argentina
| | - Ana M Cerviño Dowling
- Instituto de Tecnología Agroindustrial del Noroeste Argentino (ITANOA), Estación Experimental Agroindustrial Obispo Colombres (EEAOC)-Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Las Talitas, Tucumán T4101, Argentina
| | - Atilio P Castagnaro
- Instituto de Tecnología Agroindustrial del Noroeste Argentino (ITANOA), Estación Experimental Agroindustrial Obispo Colombres (EEAOC)-Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Las Talitas, Tucumán T4101, Argentina
| | - Guillermo Schmeda-Hirschmann
- Laboratorio de Química de Productos Naturales, Instituto de Química de Recursos Naturales, Universidad de Talca, Talca 3460000, Chile
| | - Juan C Díaz Ricci
- Instituto Superior de Investigaciones Biológicas (INSIBIO, CONICET-UNT) and Instituto de Química Biológica "Dr. Bernabé Bloj", Facultad de Bioquímica, Química y Farmacia, UNT, San Miguel de Tucumán, Tucumán T4000, Argentina
| | - Alicia I Mamaní
- Facultad de Agronomía y Zootecnia (FAZ), Universidad Nacional de Tucumán (UNT), San Miguel de Tucumán, Tucumán T4000, Argentina
| | - María P Filippone
- Instituto de Tecnología Agroindustrial del Noroeste Argentino (ITANOA), Estación Experimental Agroindustrial Obispo Colombres (EEAOC)-Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Las Talitas, Tucumán T4101, Argentina
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10
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Estévez M. Critical overview of the use of plant antioxidants in the meat industry: Opportunities, innovative applications and future perspectives. Meat Sci 2021; 181:108610. [PMID: 34147961 DOI: 10.1016/j.meatsci.2021.108610] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2021] [Revised: 06/08/2021] [Accepted: 06/14/2021] [Indexed: 12/19/2022]
Abstract
The number of articles devoted to study the effect of "natural antioxidants" on meat systems has remarkably increased in the last 10 years. Yet, a critical review of literature reveals recurrent flaws in regards to the rationale of the application, the experimental design, the characterisation of the plant sources, the discussion of the molecular mechanisms and of the potential benefits. The selection of the appropriate source of these antioxidants and the identification of their bioactive constituents, are essential to understand their mode of action and set effective and safe doses. The methodological approach should also be planned with care as the recorded effects and main conclusions largely depend on the accuracy and specificity of the methods. This article aims to critically review the recent advances in the application of plant antioxidants in meat and meat products and briefly covers current trends of innovative application and future trends.
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Affiliation(s)
- M Estévez
- Meat and Meat Products Research Institute (IPROCAR), Food Technology, University of Extremadura, 10003 Cáceres, Spain.
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11
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Recovery of Biomolecules from Agroindustry by Solid-Liquid Enzyme-Assisted Extraction: a Review. FOOD ANAL METHOD 2021. [DOI: 10.1007/s12161-021-01974-w] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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