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Truzzi E, Marchetti L, Gibertini G, Benvenuti S, Cappellozza S, Giovannini D, Saviane A, Sirri S, Pinetti D, Assirelli A, Bertelli D. Phytochemical and functional characterization of cultivated varieties of Morus alba L. fruits grown in Italy. Food Chem 2024; 431:137113. [PMID: 37604000 DOI: 10.1016/j.foodchem.2023.137113] [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: 12/21/2022] [Revised: 07/24/2023] [Accepted: 08/05/2023] [Indexed: 08/23/2023]
Abstract
Morus alba L. fruits are considered functional foods with an important nutritional value for their high content of polyphenols. Therefore, the type and level of phytochemicals of the soroses from 13 M. alba cultivars grown in Italy were characterized due to the lack of data available about their nutraceutical properties. Mature M. alba fruits exhibited variable polyphenol, flavonoid, anthocyanin, proanthocyanins, and 1-deoxynojirimycin contents which resulted in different antioxidant and α-glucosidase inhibitory activities. Regression models built on UHPLC-HRMS results revealed a strong correlation between the expression of quercetin derivatives, cyanidin 3-O-glucoside, caffeoyl methyl quinates, and 5,5'-dehydrodivanillic acid, and the biological activity of each fruit. On another note, principal component analysis revealed that the quantity of caffeoyl/dicaffeoyl methyl quinate, caffeoylquinic acids, and quercetin derivatives decreased during ripening. The results on the compositional and functional characterization of mature M. alba fruits might improve their consumption and economic value in Italy.
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Affiliation(s)
- Eleonora Truzzi
- Department of Chemical and Geological Sciences, University of Modena and Reggio Emilia, via G. Campi, 103, 41125 Modena, Italy.
| | - Lucia Marchetti
- Department of Life Sciences, University of Modena and Reggio Emilia, Via G. Campi 103, 41125 Modena (MO), Italy
| | - Giada Gibertini
- Department of Life Sciences, University of Modena and Reggio Emilia, Via G. Campi 103, 41125 Modena (MO), Italy
| | - Stefania Benvenuti
- Department of Life Sciences, University of Modena and Reggio Emilia, Via G. Campi 103, 41125 Modena (MO), Italy
| | - Silvia Cappellozza
- Consiglio per la Ricerca in Agricoltura e l'Analisi dell'Economia Agraria (CREA) - Centro di Ricerca Agricoltura e Ambiente, Laboratorio di Gelsibachicoltura, Via Eulero, 6a, 35143 Padova (PD), Italy
| | - Daniela Giovannini
- Consiglio per la Ricerca in Agricoltura e l'Analisi dell'Economia Agraria (CREA) - Centro per la Ricerca Olivicoltura, Frutticoltura e Agrumicoltura, Via La Canapona 1 bis, 47121 Forlì (FC), Italy
| | - Alessio Saviane
- Consiglio per la Ricerca in Agricoltura e l'Analisi dell'Economia Agraria (CREA) - Centro di Ricerca Agricoltura e Ambiente, Laboratorio di Gelsibachicoltura, Via Eulero, 6a, 35143 Padova (PD), Italy
| | - Sandro Sirri
- Consiglio per la Ricerca in Agricoltura e l'Analisi dell'Economia Agraria (CREA) - Centro per la Ricerca Olivicoltura, Frutticoltura e Agrumicoltura, Via La Canapona 1 bis, 47121 Forlì (FC), Italy
| | - Diego Pinetti
- Centro Interdipartimentale Grandi Strumenti, University of Modena and Reggio Emilia, Via G. Campi, 213/A, 41125 Modena (MO), Italy
| | - Alberto Assirelli
- Consiglio per la Ricerca in Agricoltura e l'Analisi dell'Economia Agraria (CREA) - Centro di Ricerca Ingegneria e Trasformazioni Agroalimentari, Via ella Pascolare 16, 00016 Monterotondo (Rm), Italy
| | - Davide Bertelli
- Department of Life Sciences, University of Modena and Reggio Emilia, Via G. Campi 103, 41125 Modena (MO), Italy
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Urbanek Krajnc A, Senekovič J, Cappellozza S, Mikulic-Petkovsek M. The Darker the Better: Identification of Chemotype Profile in Soroses of Local and Introduced Mulberry Varieties with Respect to the Colour Type. Foods 2023; 12:3985. [PMID: 37959104 PMCID: PMC10650418 DOI: 10.3390/foods12213985] [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: 10/12/2023] [Revised: 10/26/2023] [Accepted: 10/28/2023] [Indexed: 11/15/2023] Open
Abstract
Mulberries are the "essence of the past", the so-called Proust effect, for the inhabitants of the sericultural regions who enthusiastically remember feeding silkworms with mulberry leaves and picking the different coloured fruits that were their favourite sweets in childhood. To determine the chemistry behind the colour and taste of mulberry soroses, the main metabolites of the local and introduced varieties were studied. The soroses were classified into five different colour types and the size parameters were determined. The main sugars identified were glucose and fructose, while the predominant organic acids were citric and malic acids, which were highest in the darker varieties, and fumaric and tartaric acids, which were highest in the lighter varieties. A total of 42 phenolic compounds were identified. The predominant phenolic acid was chlorogenic acid, followed by other caffeoylquinic acids and coumaroylquinic acids. The predominant anthocyanins were cyanidin-3-glucoside and cyanidin-3-rutinoside. According to PCA analysis, the colour types showed a clear chemotype character. The sweet taste of the yellowish-white soroses was defined by 49% fructose, followed by 45% glucose and 6% organic acids. The sour character of the black genotypes was characterised by a lower sugar and higher (11%) organic acid content. The colour- and species-dependent effect was observed in the proportion of caffeoylquinic acids and quercetin glycosides, which decreased with increasing colour intensity from 60% of the total to 7%, and from 17% to 1%, respectively. An upward trend was observed for flavanols (5% to 29%) and anthocyanins, which accounted for 62% of the total phenolics in black varieties. This article gives an insight into the metabolite composition of mulberry soroses as the sweets of choice between light and sweet and dark and sour.
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Affiliation(s)
- Andreja Urbanek Krajnc
- Faculty of Agriculture and Life Sciences, University of Maribor, Pivola 10, 2311 Hoče, Slovenia; (A.U.K.); (J.S.)
| | - Jan Senekovič
- Faculty of Agriculture and Life Sciences, University of Maribor, Pivola 10, 2311 Hoče, Slovenia; (A.U.K.); (J.S.)
| | - Silvia Cappellozza
- Consiglio per la Ricerca in Agricoltura e l’Analisi dell’Economia Agraria, Centro di Ricerca Agricoltura e Ambiente (CREA-AA), Via Eulero 6a, 35143 Padua, Italy;
| | - Maja Mikulic-Petkovsek
- Biotechnical Faculty, University of Ljubljana, Jamnikarjeva 101, 1000 Ljubljana, Slovenia
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3
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Ha SY, Jung JY, Yang JK. Changes in Phytochemical Content, Antioxidant Activity, and Anti-Inflammatory Properties of Cudrania tricuspidata Fruits Treated by Roasting. Foods 2023; 12:foods12112146. [PMID: 37297390 DOI: 10.3390/foods12112146] [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: 04/24/2023] [Revised: 05/17/2023] [Accepted: 05/23/2023] [Indexed: 06/12/2023] Open
Abstract
The study investigated the antioxidant effects of roasted Cudrania tricuspidata (C. tricuspidata) fruits by comparing them with unroasted C. tricuspidata fruits. The results showed that the roasted C. tricuspidata fruits (150 °C, 120 min) exhibited significantly higher antioxidant activity, especially in terms of anti-inflammatory effects, than the unroasted fruits. Interestingly, there is a high correlation between the color of the roasted fruit and the antioxidant activity. Heating disrupts cells and deactivates endogenous oxidative enzymes, leading to an increase in flavonoid content. Moreover, heat treatment may also interfere with plant metabolism, thereby influencing flavonoid content. Moreover, an HPLC analysis of roasted fruits in our study showed that the increase in antioxidant activity was attributed to the increase in flavan-3-ols and phenolic acids in the roasted C. tricuspidata fruits. To the best of our knowledge, this is the first time the antioxidant activity and anti-inflammation of roasted C. tricuspidata fruits was studied. The study concluded that roasted C. tricuspidata fruits could be a valuable natural source of antioxidants for various food and medicinal applications.
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Affiliation(s)
- Si Young Ha
- Department of Environmental Forest Science, Institute of Agriculture and Life Science, Gyeongsang National University, Jinju 52828, Republic of Korea
| | - Ji Young Jung
- Department of Environmental Forest Science, Institute of Agriculture and Life Science, Gyeongsang National University, Jinju 52828, Republic of Korea
| | - Jae-Kyung Yang
- Department of Environmental Forest Science, Institute of Agriculture and Life Science, Gyeongsang National University, Jinju 52828, Republic of Korea
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4
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Efficient acquisition of high-purity cyanidin-3-O-glucoside from mulberry fruits: An integrated process of ATPS whole-cell transformation and semi-preparative HPLC purification. Food Chem 2023; 404:134651. [DOI: 10.1016/j.foodchem.2022.134651] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/13/2022] [Revised: 10/10/2022] [Accepted: 10/14/2022] [Indexed: 11/19/2022]
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5
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Kızıldeniz T, Hepsağ F, Hayoğlu İ. Improving mulberry shelf-life with 1-Methylcyclopropene and modified atmosphere packaging. BIOCHEM SYST ECOL 2023. [DOI: 10.1016/j.bse.2022.104578] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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6
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Diverse polyphenol components contribute to antioxidant activity and hypoglycemic potential of mulberry varieties. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114308] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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7
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Herman R, Ayepa E, Fometu S, Shittu S, Davids J, Wang J. Mulberry fruit post-harvest management: Techniques, composition and influence on quality traits -A review. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.109126] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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8
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Hamdan DI, Salah S, Hassan WHB, Morsi M, Khalil HMA, Ahmed-Farid OAH, El-Shiekh RA, Nael MA, Elissawy AM. Anticancer and Neuroprotective Activities of Ethyl Acetate Fractions from Morus macroura Miq. Plant Organs with Ultraperformance Liquid Chromatography-Electrospray Ionization-Tandem Mass Spectrometry Profiling. ACS OMEGA 2022; 7:16013-16027. [PMID: 35571826 PMCID: PMC9096986 DOI: 10.1021/acsomega.2c01148] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 02/25/2022] [Accepted: 04/13/2022] [Indexed: 06/15/2023]
Abstract
Column chromatography afforded the isolation of seven secondary metabolites (1-(2,4,6-trihydroxy phenyl)-ethanone-4-O-β-d-glucopyranoside, naringenin-7-O-β-d-glucopyranoside, kaempferol-3-O-α-l-rhamnoside, kaempferol-3-O-β-d-glucopyranoside, quercetin-3-O-β-d-glucopyranoside, quercetin-3-O-β-d-galactopyranoside, rutin) from the ethyl acetate (ET) fractions of Morus macroura Miq. stems (S), leaves (L), and fruits (F). Their identification based on ultraviolet (UV), electron ionization (EI), electrospray ionization-mass spectrometry (ESI-MS), and 1D and 2D NMR data. In addition, profiling of ET fractions using ultraperformance liquid chromatography-electrospray ionization-tandem mass spectrometry (UPLC-ESI-MS/MS) resulted in the identification of 82 compounds belonging to different classes, mainly polyphenolic constituents. Chemical profiling as well as molecular docking directed us to biological evaluation. Interestingly, the ET-L fraction exhibited a robust cytotoxic activity against HepG-2, MCF-7, and HELA cell lines. Also, it displayed a neuromodulatory activity against cisplatin neurotoxicity in rats by ameliorating the neurobehavioral dysfunction visualized in the open field and Y-maze test and modulating the neurochemical parameters such as brain amino acid levels (glutamate, aspartate, serine, and histidine), oxidative stress markers (GSH, MDA, and 8-hydroxy-2'-deoxyguanosine), and purinergic cell energy (adenosine triphosphate (ATP) and adenosine monophosphate (AMP)). In conclusion, the isolated compounds (kaempferol-3-O-β-glucoside and quercetin-3-O-β-glucoside) from the ET-L fraction could serve as potent anticancer agents due to their strong antioxidant, in vitro cytotoxicity, and in vivo neuroprotective activity.
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Affiliation(s)
- Dalia Ibrahim Hamdan
- Department
of Pharmacognosy, Faculty of Pharmacy Menoufia
University, Shibin
Elkom 32511, Egypt
| | - Samia Salah
- Department
of Pharmacognosy, Faculty of Pharmacy, Zagazig
University, Zagazig 44519, Egypt
| | | | - Mai Morsi
- Department
of Pharmacognosy, Faculty of Pharmacy, Zagazig
University, Zagazig 44519, Egypt
| | - Heba Muhammed Ali Khalil
- Department
of Veterinary Hygiene and Management, Faculty of Veterinary Medicine, Cairo University, Giza 12211, Egypt
| | | | - Riham Adel El-Shiekh
- Department
of Pharmacognosy, Faculty of Pharmacy, Cairo
University, Kasr el Aini
Street, Cairo 11562, Egypt
| | - Manal AbdElaziz Nael
- Department
of Pharmaceutical Chemistry, Faculty of Pharmacy, Tanta University, Tanta 31527, Egypt
| | - Ahmed Mohamed Elissawy
- Pharmacognosy
Department, Faculty of Pharmacy, Ain Shams
University, Abbassia, Cairo 11566, Egypt
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9
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Qiu S, Chen K, Liu C, Wang Y, Chen T, Yan G, Li J. Non-Saccharomyces Yeasts Highly Contribute to Characterisation of Flavour Profiles in Greengage Fermentation. Food Res Int 2022; 157:111391. [DOI: 10.1016/j.foodres.2022.111391] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2022] [Revised: 05/05/2022] [Accepted: 05/18/2022] [Indexed: 12/01/2022]
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10
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Influence of fruit maturity and lactic fermentation on physicochemical properties, phenolics, volatiles, and sensory of mulberry juice. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101782] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
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11
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Marchetti L, Truzzi E, Frosi I, Papetti A, Cappellozza S, Saviane A, Pellati F, Bertelli D. In vitro bioactivity evaluation of mulberry leaf extracts as nutraceuticals for the management of diabetes mellitus. Food Funct 2022; 13:4344-4359. [PMID: 35297930 DOI: 10.1039/d2fo00114d] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
Abstract
There is an increasing need for new options to treat diabetes mellitus at its early stage and natural remedies have been recently reassessed as potential candidates owing to their low-cost and effectiveness. Genus Morus plants contain many active compounds with hypoglycaemic, hypolipidemic, and antioxidant effects. Current research on mulberry chemical composition and bioactivity has been generally carried out only on Asian cultivation, where this plant has been traditionally used in the form of leaf infusion for decades. In this work, twelve Italian mulberry cultivars were fully characterised to fill this gap of knowledge, since a strong correlation among composition, genetics and growing area was proven. Antiglycative and hypoglycaemic effects of leaf extracts were evaluated using different in vitro models. The results indicate that the inhibitory effect on carbohydrate digestive enzymes was likely mediated by 1-deoxynojirimycin, kaempferol, quercetin, and chlorogenic acid, acting in a synergistic way. Besides, the combined antiglycative and carbonyl trapping capacities, tested here for the first time, may help in preventing long-term complications related to AGEs in diabetic patients.
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Affiliation(s)
- Lucia Marchetti
- Department of Life Sciences, University of Modena and Reggio Emilia, Via G. Campi 103, 41125 Modena, Italy. .,Doctorate School in Clinical and Experimental Medicine (CEM), University of Modena and Reggio Emilia, 41125 Modena, Italy
| | - Eleonora Truzzi
- Department of Life Sciences, University of Modena and Reggio Emilia, Via G. Campi 103, 41125 Modena, Italy.
| | - Ilaria Frosi
- Department of Drug Sciences, University of Pavia, Viale Taramelli 12, 27100 Pavia, Italy.
| | - Adele Papetti
- Department of Drug Sciences, University of Pavia, Viale Taramelli 12, 27100 Pavia, Italy.
| | - Silvia Cappellozza
- Consiglio per la Ricerca in Agricoltura e l'Analisi dell'Economia Agraria (CREA) - Centro per la Ricerca Agricoltura e Ambiente, Laboratorio di Gelsibachicoltura, Via Eulero, 6a, 35143 Padova, Italy.
| | - Alessio Saviane
- Consiglio per la Ricerca in Agricoltura e l'Analisi dell'Economia Agraria (CREA) - Centro per la Ricerca Agricoltura e Ambiente, Laboratorio di Gelsibachicoltura, Via Eulero, 6a, 35143 Padova, Italy.
| | - Federica Pellati
- Department of Life Sciences, University of Modena and Reggio Emilia, Via G. Campi 103, 41125 Modena, Italy.
| | - Davide Bertelli
- Department of Life Sciences, University of Modena and Reggio Emilia, Via G. Campi 103, 41125 Modena, Italy.
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12
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Manzoor MF, Hussain A, Tazeddinova D, Abylgazinova A, Xu B. Assessing the Nutritional-Value-Based Therapeutic Potentials and Non-Destructive Approaches for Mulberry Fruit Assessment: An Overview. COMPUTATIONAL INTELLIGENCE AND NEUROSCIENCE 2022; 2022:6531483. [PMID: 35371246 PMCID: PMC8970939 DOI: 10.1155/2022/6531483] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 01/11/2022] [Accepted: 02/15/2022] [Indexed: 01/22/2023]
Abstract
Among different fruits, mulberry is the most highlighted natural gift in its superior nutritional and bioactive composition, indispensable for continuing a healthy life. It also acts as a hepatoprotective immunostimulator and improves vision, anti-microbial, anti-cancer agent, anti-stress activity, atherosclerosis, neuroprotective functions, and anti-obesity action. The mulberry fruits also help reduce neurological disorders and mental illness. The main reason for that is the therapeutic potentials present in the nutritional components of the mulberry fruit. The available methods for assessing mulberry fruits are mainly chromatographic based, which are destructive and possess many limitations. However, recently some non-invasive techniques, including chlorophyll fluorescence, image processing, and hyperspectral imaging, were employed to detect various mulberry fruit attributes. The present review attempts to collect and explore available information regarding the nutritional and medicinal importance of mulberry fruit. Besides, non-destructive methods established for the fruit are also elaborated. This work helps encourage many more research works to dug out more hidden information about the essential nutrition of mulberry that can be helpful to resolve many mental-illness-related issues.
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Affiliation(s)
| | - Abid Hussain
- Department of Agriculture and Food Technology, Karakoram International University, Gilgit, Pakistan
| | - Diana Tazeddinova
- Department of Technology and Catering Organization, South Ural State University, Chelyabinsk, Russia
- Higher School of Technologies of Food and Processing Productions, Zhangir Khan West Kazakhstan Agrarian Technical University, Uralsk, Kazakhstan
| | - Aizhan Abylgazinova
- Higher School of Technologies of Food and Processing Productions, Zhangir Khan West Kazakhstan Agrarian Technical University, Uralsk, Kazakhstan
- Scientific-Production Center of Livestock and Veterinary Medicine, Nur-Sultan, Kazakhstan
| | - Bin Xu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, China
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13
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Qiao Y, Ikeda Y, Ito M, Kimura T, Ikeuchi T, Takita T, Yasukawa K. Inhibition of α‐amylase and α‐glucosidase by
Morus australis
fruit extract and its components iminosugar, anthocyanin, and glucose. J Food Sci 2022; 87:1672-1683. [DOI: 10.1111/1750-3841.16098] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/12/2021] [Revised: 01/20/2022] [Accepted: 02/07/2022] [Indexed: 11/30/2022]
Affiliation(s)
- Ying Qiao
- Divison of Food Science and Biotechnology, Graduate School of Agriculture Kyoto University Sakyo‐ku Japan
| | - Yuki Ikeda
- Divison of Food Science and Biotechnology, Graduate School of Agriculture Kyoto University Sakyo‐ku Japan
| | - Masaaki Ito
- Department of Bioresources Engineering, National Institute of Technology Okinawa College Nago Japan
| | - Toshiyuki Kimura
- Research Center of Advanced Analysis National Agriculture and Food Research Organization (NARO) Tsukuba Japan
| | - Takeaki Ikeuchi
- Divison of Food Science and Biotechnology, Graduate School of Agriculture Kyoto University Sakyo‐ku Japan
| | - Teisuke Takita
- Divison of Food Science and Biotechnology, Graduate School of Agriculture Kyoto University Sakyo‐ku Japan
| | - Kiyoshi Yasukawa
- Divison of Food Science and Biotechnology, Graduate School of Agriculture Kyoto University Sakyo‐ku Japan
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14
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Relationship between fruit density and physicochemical properties and bioactive composition of mulberry at harvest. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2021.104322] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
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15
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Memete AR, Timar AV, Vuscan AN, Miere (Groza) F, Venter AC, Vicas SI. Phytochemical Composition of Different Botanical Parts of Morus Species, Health Benefits and Application in Food Industry. PLANTS (BASEL, SWITZERLAND) 2022; 11:plants11020152. [PMID: 35050040 PMCID: PMC8777750 DOI: 10.3390/plants11020152] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/17/2021] [Revised: 12/31/2021] [Accepted: 01/03/2022] [Indexed: 05/05/2023]
Abstract
In recent years, mulberry has acquired a special importance due to its phytochemical composition and its beneficial effects on human health, including antioxidant, anticancer, antidiabetic and immunomodulatory effects. Botanical parts of Morus sp. (fruits, leaves, twigs, roots) are considered a rich source of secondary metabolites. The aim of our study was to highlight the phytochemical profile of each of the botanical parts of Morus tree, their health benefits and applications in food industry with an updated review of literature. Black and white mulberries are characterized in terms of predominant phenolic compounds in correlation with their medical applications. In addition to anthocyanins (mainly cyanidin-3-O-glucoside), black mulberry fruits also contain flavonols and phenolic acids. The leaves are a rich source of flavonols, including quercetin and kaempferol in the glycosylated forms and chlorogenic acid as predominant phenolic acids. Mulberry bark roots and twigs are a source of prenylated flavonoids, predominantly morusin. In this context, the exploitation of mulberry in food industry is reviewed in this paper, in terms of developing novel, functional food with multiple health-promoting effects.
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Affiliation(s)
- Adriana Ramona Memete
- Doctoral School of Biomedical Science, University of Oradea, 410087 Oradea, Romania;
| | - Adrian Vasile Timar
- Faculty of Environmental Protection, University of Oradea, 410048 Oradea, Romania; (A.V.T.); (A.N.V.)
| | - Adrian Nicolae Vuscan
- Faculty of Environmental Protection, University of Oradea, 410048 Oradea, Romania; (A.V.T.); (A.N.V.)
| | - Florina Miere (Groza)
- Faculty of Medicine and Pharmacy, University of Oradea, 410073 Oradea, Romania; (F.M.); (A.C.V.)
| | - Alina Cristiana Venter
- Faculty of Medicine and Pharmacy, University of Oradea, 410073 Oradea, Romania; (F.M.); (A.C.V.)
| | - Simona Ioana Vicas
- Faculty of Environmental Protection, University of Oradea, 410048 Oradea, Romania; (A.V.T.); (A.N.V.)
- Correspondence:
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16
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Podsędek A, Zakłos-Szyda M, Polka D, Sosnowska D. Effects of Viburnum opulus fruit extracts on adipogenesis of 3T3-L1 cells and lipase activity. J Funct Foods 2020. [DOI: 10.1016/j.jff.2020.104111] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022] Open
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17
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Hameed A, Galli M, Adamska-Patruno E, Krętowski A, Ciborowski M. Select Polyphenol-Rich Berry Consumption to Defer or Deter Diabetes and Diabetes-Related Complications. Nutrients 2020; 12:E2538. [PMID: 32825710 PMCID: PMC7551116 DOI: 10.3390/nu12092538] [Citation(s) in RCA: 33] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2020] [Revised: 08/11/2020] [Accepted: 08/11/2020] [Indexed: 12/20/2022] Open
Abstract
Berries are considered "promising functional fruits" due to their distinct and ubiquitous therapeutic contents of anthocyanins, proanthocyanidins, phenolic acids, flavonoids, flavanols, alkaloids, polysaccharides, hydroxycinnamic, ellagic acid derivatives, and organic acids. These polyphenols are part of berries and the human diet, and evidence suggests that their intake is associated with a reduced risk or the reversal of metabolic pathophysiologies related to diabetes, obesity, oxidative stress, inflammation, and hypertension. This work reviewed and summarized both clinical and non-clinical findings that the consumption of berries, berry extracts, purified compounds, juices, jams, jellies, and other berry byproducts aided in the prevention and or otherwise management of type 2 diabetes mellitus (T2DM) and related complications. The integration of berries and berries-derived byproducts into high-carbohydrate (HCD) and high-fat (HFD) diets, also reversed/reduced the HCD/HFD-induced alterations in glucose metabolism-related pathways, and markers of oxidative stress, inflammation, and lipid oxidation in healthy/obese/diabetic subjects. The berry polyphenols also modulate the intestinal microflora ecology by opposing the diabetic and obesity rendered symbolic reduction of Bacteroidetes/Firmicutes ratio, intestinal mucosal barrier dysfunction-restoring bacteria, short-chain fatty acids, and organic acid producing microflora. All studies proposed a number of potential mechanisms of action of respective berry bioactive compounds, although further mechanistic and molecular studies are warranted. The metabolic profiling of each berry is also included to provide up-to-date information regarding the potential anti-oxidative/antidiabetic constituents of each berry.
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Affiliation(s)
- Ahsan Hameed
- Clinical Research Center, Medical University of Bialystok, 15-089 Bialystok, Poland; (A.H.); (E.A.-P.); (A.K.)
| | - Mauro Galli
- Department of Medical Biology, Medical University of Bialystok, 15-222 Bialystok, Poland;
| | - Edyta Adamska-Patruno
- Clinical Research Center, Medical University of Bialystok, 15-089 Bialystok, Poland; (A.H.); (E.A.-P.); (A.K.)
| | - Adam Krętowski
- Clinical Research Center, Medical University of Bialystok, 15-089 Bialystok, Poland; (A.H.); (E.A.-P.); (A.K.)
- Department of Endocrinology, Diabetology, and Internal Medicine, Medical University of Bialystok, 15-089 Bialystok, Poland
| | - Michal Ciborowski
- Clinical Research Center, Medical University of Bialystok, 15-089 Bialystok, Poland; (A.H.); (E.A.-P.); (A.K.)
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18
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Fan Z, Chen K, Ban L, Mao Y, Hou C, Li J. Silage Fermentation: A Potential Biological Approach for the Long-Term Preservation and Recycling of Polyphenols and Terpenes in Globe Artichoke ( Cynara scolymus L.) By-Products. Molecules 2020; 25:E3302. [PMID: 32708171 PMCID: PMC7397312 DOI: 10.3390/molecules25143302] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2020] [Revised: 07/16/2020] [Accepted: 07/17/2020] [Indexed: 11/16/2022] Open
Abstract
An economic and effective method for storage is necessary to make full use of the nature of active components in artichoke by-products and ease environmental pressure. In this paper, the potential of silage fermentation for the preservation and recycling of polyphenols and terpenes in artichoke by-products is evaluated. The silage of artichoke by-products is characterized by lactic acid bacteria fermentation. Silage distinctly increases the abundance of lactic acid bacteria in artichoke by-products, such as Lactobacillus, Lactococcus, Serratia, and Weissella, and greatly increases the abundance of Firmicutes. The improvement of the microorgan structure and composition is of great significance for the quality of artichoke by-products. Polyphenols in the stems and leaves of artichokes are preserved well in silage. Among the 18 polyphenol compounds detected by high performance liquid chromatography coupled with triple quadrupole tandem mass spectrometry (HPLC-QqQ-MS/MS), the contents of 11 phenolic acids and four flavonoids increased significantly. For terpenes detected by gas chromatography-mass spectrometry (GC-MS), the contents of four pentacyclic triterpenoids increased significantly, while two sterols were kept stable in the silage process. Silage is a potential biotechnology for the long-term preservation of bioactive components, such as polyphenols and terpenes in artichoke by-products, and the results provide a scientific basis for the efficient utilization of by-products.
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Affiliation(s)
| | | | | | | | - Caiyun Hou
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; (Z.F.); (K.C.); (L.B.); (Y.M.)
| | - Jingming Li
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; (Z.F.); (K.C.); (L.B.); (Y.M.)
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19
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The role of anthocyanins as antidiabetic agents: from molecular mechanisms to in vivo and human studies. J Physiol Biochem 2020; 77:109-131. [PMID: 32504385 DOI: 10.1007/s13105-020-00739-z] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/20/2020] [Accepted: 04/05/2020] [Indexed: 12/18/2022]
Abstract
Diabetes mellitus is a chronic metabolic disease characterized by high blood glucose concentration. Nowadays, type 2 diabetes or insulin resistant diabetes is the most common diabetes, mainly due to unhealthy lifestyle. Healthy habits like appropriate nutritional approaches or the consumption of certain natural products or food supplements have been suggested as non-pharmacological strategies for the treatment and prevention of type 2 diabetes. Some of the main bioactive compounds from plant foods are polyphenols, important mainly for their antioxidant capacity in oxidative stress conditions and ageing. Anthocyanins are polyphenols of the flavonoid group, which act as pigments in plants, especially in fruits such as berries. A search of in vitro, in vivo and human studies in relation with antidiabetic properties of anthocyanins has been performed in different electronic databases. Results of this review demonstrate that these compounds have the ability to inhibit different enzymes as well as to influence gene expression and metabolic pathways of glucose, such as AMPK, being able to modulate diabetes and other associated disorders, as hyperlipidaemia, overweight, obesity and cardiovascular diseases. Additionally, human interventional studies have shown that high doses of anthocyanins have potential in the prevention or treatment of type 2 diabetes; nevertheless, anthocyanins used in these studies should be standardized and quantified in order to make general conclusions about its use and to claim benefits for the human population.
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20
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Budiman A, Sofian FF, Santi NMWS, Aulifa DL. The formulation of lozenge using black mulberries ( Morus nigra L.) leaf extract as an α-glucosidase inhibitor. J Pharm Bioallied Sci 2020; 12:171-176. [PMID: 32742116 PMCID: PMC7373108 DOI: 10.4103/jpbs.jpbs_219_19] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/23/2019] [Revised: 01/21/2020] [Accepted: 02/09/2020] [Indexed: 01/06/2023] Open
Abstract
Background: Diabetes mellitus is a chronic metabolic disease, which possibly leads to kidney, brain, heart failure, and other organ complications, subsequently harming human health. These symptoms have been prevented using the leaf of black mulberry (BM), as a traditional medicine, because the phenolic compounds contained are able to decrease blood glucose concentration. Meanwhile, previous reports have shown that BM contains 1-deoxynojirimycin, with strong activity as an α-glucosidase inhibitor. The aim of this study, therefore, was to formulate and evaluate BM leaf extract in lozenge dosage form as an α-glucosidase inhibitor. Materials and Methods: The leaves of BM were extracted using the maceration method, where ethanol (70%) served as a solvent, and the inhibitory activity of the sourced α-glucosidase enzyme was determined through in vitro study. Subsequently, the extract was formulated into lozenge dosage form and evaluated for physical stability and also the effect of α-glucosidase enzyme. Results: The result showed an inhibitory activity of BM leaf extract against the enzyme α-glucosidase, with a half maximal inhibitory concentration (IC50) value of 357.6 μg/mL, whereas the lozenge formulation containing 43% of extract as well as 5% polyvinylpyrrolidone showed the best physical stability as compared to other formulas. However, the lozenge inhibits α-glucosidase enzyme with an IC50 value of 549.7 μg/mL. Conclusion: It was established that the lozenge of BM leaf extract possesses activity as an α-glucosidase inhibitor.
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Affiliation(s)
- Arif Budiman
- Department of Pharmaceutics and Pharmaceutical Technology, Faculty of Pharmacy, Universitas Padjadjaran, Bandung, Indonesia
| | - Ferry F Sofian
- Department of Biological Pharmacy, Faculty of Pharmacy, Universitas Padjadjaran, Bandung, Indonesia
| | - Ni Made W S Santi
- Department of Pharmaceutics and Pharmaceutical Technology, Faculty of Pharmacy, Universitas Padjadjaran, Bandung, Indonesia
| | - Diah L Aulifa
- Department of Pharmaceutical Biology, Indonesia School of Pharmacy, Bandung, Indonesia
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Zhang L, Fan G, Khan MA, Yan Z, Beta T. Ultrasonic-assisted enzymatic extraction and identification of anthocyanin components from mulberry wine residues. Food Chem 2020; 323:126714. [PMID: 32334321 DOI: 10.1016/j.foodchem.2020.126714] [Citation(s) in RCA: 39] [Impact Index Per Article: 9.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/05/2019] [Revised: 03/24/2020] [Accepted: 03/29/2020] [Indexed: 11/30/2022]
Abstract
Mulberry wine residues produced during the wine-brewing process contain several anthocyanins and other bioactive compounds. Therefore this study optimized the conditions for ultrasound-assisted enzymatic extraction of anthocyanins from mulberry wine residues. A three-level, four-factor Box-Behnken design was used to optimize the extraction conditions. Moreover, anthocyanins were determined using an ultra-performance liquid chromatograph coupled to a mass spectrometer (UPLC-MS). The mathematical model suggested a high coefficient of determination (R2 = 0.9475) for the optimum conditions, namely 52 °C, 315 W, 0.22% enzyme and 94 min incubation. The yield (5.98 mg/g) was close to the predicted value (5.87 mg/g). The two anthocyanins (cyanidin-3-O-glucoside and cyanidin-3-O-rutinoside) identified are consistent with those present in mulberry. The optimized conditions increased anthocyanin yield, through improved utilization of mulberry wine residues. The findings will potentially lead to a reduction in the environmental burden of this waste and improve the efficiency and productivity of the mulberry fruit processing industry.
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Affiliation(s)
- Lixia Zhang
- Research Institute of Agricultural Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, Jiangsu, China.
| | - Gongjian Fan
- College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing 210037, Jiangsu, China.
| | - Muhammad Ammar Khan
- Department of Food Science & Technology, University College of Agriculture & Environmental Sciences, The Islamia University of Bahawalpur, Pakistan
| | - Zheng Yan
- Research Institute of Agricultural Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, Jiangsu, China
| | - Trust Beta
- Department of Food & Human Nutritional Sciences, University of Manitoba, Winnipeg, Manitoba R3T 2N2, Canada.
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22
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Kim I, Lee J. Variations in Anthocyanin Profiles and Antioxidant Activity of 12 Genotypes of Mulberry ( Morus spp.) Fruits and Their Changes during Processing. Antioxidants (Basel) 2020; 9:antiox9030242. [PMID: 32192116 PMCID: PMC7139643 DOI: 10.3390/antiox9030242] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2020] [Revised: 03/09/2020] [Accepted: 03/14/2020] [Indexed: 11/16/2022] Open
Abstract
Mulberry fruits are known as rich sources of anthocyanins and are consumed in syrup form after the addition of sugar and acid; however, there is little information on the anthocyanin composition and antioxidant activity of mulberries of different cultivars and their changes during processing. To address this, the antioxidant activity and anthocyanin composition of 12 cultivar mulberry fruit cultivars were investigated by high-performance liquid chromatography and ultra-high-performance liquid chromatography coupled with electrospray ionization/quadrupole time-of-flight. Additionally, different quantities of citric acid were used to evaluate antioxidant activities and anthocyanin composition of mulberry syrup. Sixteen anthocyanins were identified in mulberry fruits using accurate mass spectrometry. Several anthocyanins were tentatively identified for the first time in mulberry fruits and include: malvidin hexoside, cyanidin malonyl hexose hexoside, cyanidin pentoside, cyanidin malonyl hexoside, petunidin deoxyhexose hexoside, and cyanidin deoxyhexoside. The major anthocyanin in mulberries was cyanidin-3-O-glucoside, followed by cyanidin-3-O-rutinoside. Morus Alba L. Iksu showed the highest cyanidin-3-O-glucoside content (8.65 mg/g dry weight) among 12 mulberry fruit cultivars. As citric acid levels increased, mulberry syrup showed significantly higher antioxidant activity (p < 0.05).
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Affiliation(s)
| | - Jihyun Lee
- Correspondence: ; Tel.: +82-31-670-3266; Fax: +82-31-675-3108
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23
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Maltodextrin or gum Arabic with whey proteins as wall-material blends increased the stability and physiochemical characteristics of mulberry microparticles. FOOD BIOSCI 2019. [DOI: 10.1016/j.fbio.2019.100445] [Citation(s) in RCA: 25] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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Wen M, Lin X, Yu Y, Wu J, Xu Y, Xiao G. Natamycin treatment reduces the quality changes of postharvest mulberry fruit during storage. J Food Biochem 2019; 43:e12934. [PMID: 31368574 DOI: 10.1111/jfbc.12934] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2019] [Revised: 04/28/2019] [Accepted: 05/12/2019] [Indexed: 11/28/2022]
Abstract
This study investigated the effect of natamycin (NA) treatment on the quality of mulberry fruit throughout the storage at 8°C and 90% relative humidity. The results of this study showed that NA treatment reduced the decay rate of mulberry fruit, inhibited respiration, decreased malondialdehyde (MDA) content, decreased phenylalanine ammonia-lyase (PAL) and polyphenoloxidase (PPO) activity, and maintained sucrose levels, total soluble solids (TSS), and total acids (TA) contents in the fruits throughout storage. NA treatment maintained the surface color and firmness of fruits throughout storage and suppressed the production of fructose, glucose, total phenolics, and the contents of anthocyanin. NA treatment maintained the quality of mulberry fruit throughout storage by enhancing the enzymatic activity of the reactive oxygen species (ROS) scavengers: catalase (CAT), superoxide dismutase (SOD), and peroxidase (POD) and inhibiting the production of hydrogen peroxide (H2 O2 ). Treatment of mulberries with increasing concentrations of NA could significantly inhibit the growth of fungal pathogens in mulberry fruits and improve their quality. PRACTICAL APPLICATIONS: The results from our previous study showed that NA was a safe preservative which could effectively inhibit the growth of molds and yeasts in mulberry fruits and improve their quality throughout the postharvest storage. Compared with other treatments for mulberry fruit, NA treatment has the advantages of low cost, simple operation, good application, and extension. The results in this study further prove that application of NA treatment has potential in the food industry to maintain the postharvest quality and extend the shelf life of mulberry fruits throughout storage.
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Affiliation(s)
- Ming Wen
- Guangdong Province Key Laboratory of Postharvest Physiology and Technology of Fruits and Vegetables, College of Horticulture, South China Agricultural University, Guangzhou, China.,Sericultural and Agri-Food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Food, Ministry of Agriculture/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou, China
| | - Xian Lin
- Sericultural and Agri-Food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Food, Ministry of Agriculture/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou, China
| | - Yuanshan Yu
- Sericultural and Agri-Food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Food, Ministry of Agriculture/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou, China
| | - Jijun Wu
- Sericultural and Agri-Food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Food, Ministry of Agriculture/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou, China
| | - Yujuan Xu
- Sericultural and Agri-Food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Food, Ministry of Agriculture/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou, China
| | - Gengsheng Xiao
- Sericultural and Agri-Food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Food, Ministry of Agriculture/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou, China
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25
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Khalifa I, Zhu W, Li KK, Li CM. Polyphenols of mulberry fruits as multifaceted compounds: Compositions, metabolism, health benefits, and stability—A structural review. J Funct Foods 2018. [DOI: 10.1016/j.jff.2017.10.041] [Citation(s) in RCA: 39] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022] Open
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26
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Yuan Q, Zhao L. The Mulberry (Morus alba L.) Fruit-A Review of Characteristic Components and Health Benefits. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:10383-10394. [PMID: 29129054 DOI: 10.1021/acs.jafc.7b03614] [Citation(s) in RCA: 144] [Impact Index Per Article: 20.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/21/2023]
Abstract
Mulberry (Morus alba L.) fruit has a high yield in one fruiting season in many countries, especially in Asia, and a long history of use as an edible fruit and traditional medicine. A great diversity of nutritive compounds such as fatty acids, amino acids, vitamins, minerals, and bioactive compounds, including anthocyanins, rutin, quercetin, chlorogenic acid, and polysaccharides have been found in mulberry fruit depending on the cultivars and maturity stages. Furthermore, the extracts and active components of mulberry fruit have demonstrated numerous biological activities, including antioxidant, neuroprotective, antiatherosclerosis, immunomodulative, antitumor, antihyperglycemic, and hypolipidemic activities in in vitro and in vivo studies, and they have received increasing interest from researchers and pharmaceutical companies. Although some mechanistic studies further substantiate these potential health benefits of mulberry fruit, a need exists to make a better understanding of the roles of these compounds in traditional medicine and the diet. This review provides recent findings regarding the chemical constituents and biological activities of mulberry fruit, which may be useful for stimulating deep research of mulberry fruit and for predicting their uses as important and safe contributors to benefit human health.
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Affiliation(s)
- Qingxia Yuan
- School of Pharmaceutical Sciences, South-Central University for Nationalities , Wuhan 430074, P. R. China
- National Demonstration Center for Experimental Ethnopharmacology Education, South-Central University for Nationalities , Wuhan 430074, P. R. China
| | - Longyan Zhao
- School of Pharmaceutical Sciences, South-Central University for Nationalities , Wuhan 430074, P. R. China
- National Demonstration Center for Experimental Ethnopharmacology Education, South-Central University for Nationalities , Wuhan 430074, P. R. China
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27
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Jin Q, Yang J, Ma L, Wen D, Chen F, Li J. Identification of polyphenols in mulberry (genus Morus ) cultivars by liquid chromatography with time-of-flight mass spectrometer. J Food Compost Anal 2017. [DOI: 10.1016/j.jfca.2017.07.005] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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28
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Yang J, Wen H, Zhang L, Zhang X, Fu Z, Li J. The influence of ripening stage and region on the chemical compounds in mulberry fruits (Morus atropurpurea Roxb.) based on UPLC-QTOF-MS. Food Res Int 2017; 100:159-165. [PMID: 28888436 DOI: 10.1016/j.foodres.2017.08.023] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/16/2017] [Revised: 08/09/2017] [Accepted: 08/12/2017] [Indexed: 11/17/2022]
Abstract
Mulberries (Morus atropurpurea Roxb.) are rich in beneficial nutrients and secondary metabolites. Dramatic climate differences between western and eastern China lead to differences among the fruiting habits of mulberries grown in these regions. In this study, Xinjiang and Jiangsu, two regions in western and eastern China, respectively, were selected as sites where mulberry fruits (MFs) at different ripening stages were sampled. Their individual components, including both targeted and non-targeted chemical compounds, were detected by rapid ultra performance liquid chromatography-quadrupole time-of-flight mass spectrometry (UPLC-QTOF-MS). Multivariate statistical analyses, including principal component analysis (PCA) and orthogonal partial least squares discriminant analysis (OPLS-DA) were used to compare MFs during ripening from these two regions. Potential biomarkers, which significantly contributed to the differentiation of the samples, were further identified or tentatively identified to determine the effects of ripening stages and regions on the chemical compounds in MFs. The results show that 43 compounds classified into nine different groups were identified in the MF samples from both the Xinjiang and Jiangsu regions. Among the compounds, all anthocyanins, carbohydrates and dihydroflavonols increased while phenolic acids and hydroxycoumarins decreased during ripening. Caffeoylquinic acids and some of anthocyanins could be regarded as important markers for MF ripening, and the accumulation of organic acids differentiated the samples from the two regions. Together, UPLC-QTOF-MS coupled with multivariate statistical analyses may be effective for metabolite profiling and identification of ripening degrees and cultivation regions.
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Affiliation(s)
- Jiufang Yang
- College of Food Science and Nutritional Engineering, China Agricultural University, P. O. Box 301, Beijing 100083, China
| | - Haichao Wen
- College of Food Science and Nutritional Engineering, China Agricultural University, P. O. Box 301, Beijing 100083, China
| | - Lei Zhang
- Scientific Administration Division, Xinjiang Agricultural University, Urumqi 843399, China
| | - Xiaoxu Zhang
- College of Food Science and Nutritional Engineering, China Agricultural University, P. O. Box 301, Beijing 100083, China
| | - Zheng Fu
- College of Food Science and Nutritional Engineering, China Agricultural University, P. O. Box 301, Beijing 100083, China
| | - Jingming Li
- College of Food Science and Nutritional Engineering, China Agricultural University, P. O. Box 301, Beijing 100083, China.
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29
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Wu YY, Xing K, Zhang XX, Wang H, Wang Y, Wang F, Li JM. Influence of Freeze Concentration Technique on Aromatic and Phenolic Compounds, Color Attributes, and Sensory Properties of Cabernet Sauvignon Wine. Molecules 2017; 22:molecules22060899. [PMID: 28574422 PMCID: PMC6152748 DOI: 10.3390/molecules22060899] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2017] [Accepted: 05/26/2017] [Indexed: 11/16/2022] Open
Abstract
Red wines produced in the Xinjiang region of China possess poor color density, and lack fruity notes and elegance. The freeze concentration technique, as a well-established concentration method for liquid food systems, was applied to the Cabernet Sauvignon (Vitis vinifera L.) wine-making process, aiming to investigate its effect on wine quality improvement. Results showed that the freeze concentration treatment did not significantly alter the physicochemical properties of the wine, except for an increase of glycerol and alcoholic content. This technique increased ester contents, as well as decreasing the amount of volatile acids. Higher alcohol contents were also increased, but within an acceptable content range. All taken into consideration, the freeze concentration treated wine showed better fragrance characters according to sensory evaluation. The non-anthocyanin composition was altered by this application, however, the difference disappeared after the aging process. Fortunately, sensory evaluation showed that the treated wine possessed better mouthfeel properties. Anthocyanin contents were enhanced, and effectively stabilized the fresh wine color attributes, resulting in an improvement in appearance of the treated wine. All results considered, it can be concluded that freeze concentration treatment could be a good choice to improve wine quality.
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Affiliation(s)
- Yan-Yan Wu
- Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, P.O. Box 301, Beijing 100083, China.
| | - Kai Xing
- Sino-French Joint Venture Dynasty Winery Ltd., Tianjin 300402, China.
| | - Xiao-Xu Zhang
- Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, P.O. Box 301, Beijing 100083, China.
| | - Hui Wang
- Sino-French Joint Venture Dynasty Winery Ltd., Tianjin 300402, China.
| | - Yong Wang
- Sino-French Joint Venture Dynasty Winery Ltd., Tianjin 300402, China.
| | - Fang Wang
- Sino-French Joint Venture Dynasty Winery Ltd., Tianjin 300402, China.
| | - Jing-Ming Li
- Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, P.O. Box 301, Beijing 100083, China.
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30
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Wu Y, Xing K, Zhang X, Wang H, Wang F, Wang Y, Li J. Effect of pre-fermentation saignée treatment on phenolic compound profile in wine made of Cabernet Sauvignon. J Food Biochem 2017. [DOI: 10.1111/jfbc.12380] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Yanyan Wu
- Center for Viticulture and Enology, College of Food Science and Nutritional Engineering; China Agricultural University; Beijing China
| | - Kai Xing
- Sino-French Joint Venture Dynasty Winery Ltd; Tianjin China
| | - Xiaoxu Zhang
- Center for Viticulture and Enology, College of Food Science and Nutritional Engineering; China Agricultural University; Beijing China
| | - Hui Wang
- Sino-French Joint Venture Dynasty Winery Ltd; Tianjin China
| | - Fang Wang
- Sino-French Joint Venture Dynasty Winery Ltd; Tianjin China
| | - Yong Wang
- Sino-French Joint Venture Dynasty Winery Ltd; Tianjin China
| | - Jingming Li
- Center for Viticulture and Enology, College of Food Science and Nutritional Engineering; China Agricultural University; Beijing China
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31
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Granato D, Nunes DS, Barba FJ. An integrated strategy between food chemistry, biology, nutrition, pharmacology, and statistics in the development of functional foods: A proposal. Trends Food Sci Technol 2017. [DOI: 10.1016/j.tifs.2016.12.010] [Citation(s) in RCA: 113] [Impact Index Per Article: 16.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
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32
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Yang J, Ou X, Zhang X, Zhou Z, Ma L. Effect of Different Solvents on the Measurement of Phenolics and the Antioxidant Activity of Mulberry (Morus atropurpureaRoxb.) with Accelerated Solvent Extraction. J Food Sci 2017; 82:605-612. [DOI: 10.1111/1750-3841.13638] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2016] [Revised: 01/02/2017] [Accepted: 01/02/2017] [Indexed: 11/28/2022]
Affiliation(s)
- Jiufang Yang
- College of Food Science and Nutritional Engineering; China Agricultural Univ.; P. O. Box 301 Beijing 100083 China
| | - XiaoQun Ou
- College of Food Science and Nutritional Engineering; China Agricultural Univ.; P. O. Box 301 Beijing 100083 China
| | - Xiaoxu Zhang
- College of Food Science and Nutritional Engineering; China Agricultural Univ.; P. O. Box 301 Beijing 100083 China
| | - ZiYing Zhou
- College of Food Science and Nutritional Engineering; China Agricultural Univ.; P. O. Box 301 Beijing 100083 China
- Supervision, Inspection & Testing Center of Agricultural Products Quality; Ministry of Agriculture; Beijing 100083 China
| | - LiYan Ma
- College of Food Science and Nutritional Engineering; China Agricultural Univ.; P. O. Box 301 Beijing 100083 China
- Supervision, Inspection & Testing Center of Agricultural Products Quality; Ministry of Agriculture; Beijing 100083 China
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33
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Qi YJ, Lu HN, Zhao YM, Jin NZ. Probing the influence of carboxyalkyl groups on the molecular flexibility and the charge density of apigenin derivatives. J Mol Model 2017; 23:70. [PMID: 28197841 DOI: 10.1007/s00894-017-3221-3] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/12/2016] [Accepted: 01/11/2017] [Indexed: 12/11/2022]
Abstract
Apigenin is an important flavonoids due to its antidiabetic bioactivity. It was reported experimentally that the 7-substituent derivative of apigenin has higher biological activity than 4'- and 5-substituted derivatives while introducing sole carboxyalkyl group -(CH2)7COOH into the parent structure. Molecular docking studies indicated that the other two derivatives have lower binding affinities than the 7-substituent derivative (-7.52 kcal mol-1), which is considered to be a better inhibitor than the parent molecule. Almost all of the carbon atoms and oxygen atoms are coplaner for all three molecules in solution phase, however, all carboxyalkyl groups bend inside into the parent molecules in the active site, and the jagged geometries of the carbon chains are destroyed correspondingly. In addition, most of the electron densities of the chemical bonds for all molecules are decreased, especially the 7-substituent derivative. In contrast, most of the Laplacian values for three molecules are increased in the active site, which suggests that the charge densities at the bond critical point (bcp) are much more depleted than the solution phase. Dipole moments of derivatives are all increased in the active site, suggesting strong intermolecular interactions. After interacting with the S. cerevisiae α-glucosidase, only the 7-substituent derivative has the lowest energy gap ΔE HOMO-LUMO, which indicates the lowest stability and the highest inhibition activity. Graphical abstract Probing the influence of carboxyalkyl groups on the molecular flexibility and the charge density of apigenin derivatives.
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Affiliation(s)
- Y J Qi
- Department of Chemical Engineering, Northwest University for Nationalities, Lanzhou, 730124, People's Republic of China.
| | - H N Lu
- Department of Life Sciences and Biological Engineering, Northwest University for Nationalities, Lanzhou, 730124, People's Republic of China
| | - Y M Zhao
- Department of Chemical Engineering, Northwest University for Nationalities, Lanzhou, 730124, People's Republic of China
| | - N Z Jin
- Gansu Province Computing Center, Lanzhou, 730000, People's Republic of China
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Park YJ, Seong SH, Kim MS, Seo SW, Kim MR, Kim HS. High-throughput detection of antioxidants in mulberry fruit using correlations between high-resolution mass and activity profiles of chromatographic fractions. PLANT METHODS 2017; 13:108. [PMID: 29225663 PMCID: PMC5718003 DOI: 10.1186/s13007-017-0258-3] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/01/2017] [Accepted: 11/22/2017] [Indexed: 05/14/2023]
Abstract
BACKGROUND Plant extracts contain a huge variety of pharmacologically active substances. Conventionally, various chromatographic methods must be applied several times to purify functional compounds to measure their functional activity. However, conventional purification methods are time-consuming and expensive due to the laborious purification process. Recently, a high-throughput discovery method that replaces such time-consuming purification processes was introduced; this method uses 15 T ultra-high-resolution Fourier transform ion cyclotron resonance mass spectrometry (15 T FT-ICR MS) and a high-throughput screening method. This 15 T FT-ICR MS provides unparalleled resolution and sub-ppm accuracy in mass measurements, while simultaneously detecting multiple compounds without separation. The high-throughput, simultaneous multi-component discovery method known as Scaling of Correlations between Activity and Mass Profiles (SCAMP) was used to detect functional compounds in a plant extract. We validated the performance of SCAMP using 33 fractions from antioxidant-rich mulberry ethyl acetate extract and known standard antioxidants. RESULTS The mulberry fruit was first separated into 33 fractions by LC and analyzed using high-resolution mass spectrometry. The antioxidative strength of the 33 fractions and standard antioxidants was measured. To validate the efficiency of this antioxidant discovery method, correlations between the antioxidation activity profile and changes in mass intensity of components within the 33 fractions were calculated to provide relative scores for the antioxidant candidate list. Enrichment curves and area under the curve (AUC) values were then calculated to compare the performance of the methods. Using this improved scoring method, five strong antioxidants, chlorogenic acid (14.2 ng), dihydoxy quercetin (46.2 ng), rutin (154.0 ng), quercetin (71.7 ng) and luteolin (3.5 ng) in 2 kg mulberry fruit, were found within the top 20 candidates. CONCLUSIONS We calculated AUCs in order to compare scoring methods quantitatively. Scoring systems were compared and calculated AUCs, where the AUCs for new scoring systems (0.98 and 0.99) were higher than the previously used correlation coefficient (AUC = 0.89). Using the new scoring algorithms, we successfully enriched thirteen unknown strong antioxidant candidates in addition to known antioxidants, methyl syringin and naringenin (3.5 ng) in mulberry extract. Targeted purification of these unknown candidates will significantly reduce purification time and labor.
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Affiliation(s)
- Ye Ji Park
- Mass Spectrometry and Advanced Instrumentation Group, Korea Basic Science Institute, Cheongju, Chungcheongbuk-do 28119 Korea
- College of Human Ecology, Chungnam National University, Daejeon, 34134 Korea
| | - Si Hyun Seong
- Mass Spectrometry and Advanced Instrumentation Group, Korea Basic Science Institute, Cheongju, Chungcheongbuk-do 28119 Korea
- College of Pharmacy, Chungnam National University, Daejeon, 34134 Korea
| | - Min Sun Kim
- Mass Spectrometry and Advanced Instrumentation Group, Korea Basic Science Institute, Cheongju, Chungcheongbuk-do 28119 Korea
| | - Sang Wan Seo
- Department of Oriental Medicine and Biotechnology, Honam University, Gwangju, 62399 Korea
| | - Mee Ree Kim
- College of Human Ecology, Chungnam National University, Daejeon, 34134 Korea
| | - Hyun Sik Kim
- Mass Spectrometry and Advanced Instrumentation Group, Korea Basic Science Institute, Cheongju, Chungcheongbuk-do 28119 Korea
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Santos JS, Deolindo CTP, Esmerino LA, Genovese MI, Fujita A, Marques MB, Rosso ND, Daguer H, Valese AC, Granato D. Effects of time and extraction temperature on phenolic composition and functional properties of red rooibos (Aspalathus linearis). Food Res Int 2016; 89:476-487. [DOI: 10.1016/j.foodres.2016.08.041] [Citation(s) in RCA: 32] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/05/2016] [Revised: 08/24/2016] [Accepted: 08/26/2016] [Indexed: 01/04/2023]
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Yang J, Liu X, Zhang X, Jin Q, Li J. Phenolic Profiles, Antioxidant Activities, and Neuroprotective Properties of Mulberry (Morus atropurpurea
Roxb.) Fruit Extracts from Different Ripening Stages. J Food Sci 2016; 81:C2439-C2446. [DOI: 10.1111/1750-3841.13426] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2016] [Revised: 07/08/2016] [Accepted: 07/20/2016] [Indexed: 01/10/2023]
Affiliation(s)
- Jiufang Yang
- College of Food Science and Nutritional Engineering; China Agricultural Univ; Beijing 100083 China
| | - Xuanjun Liu
- College of Food Science and Nutritional Engineering; China Agricultural Univ; Beijing 100083 China
| | - Xiaoxu Zhang
- College of Food Science and Nutritional Engineering; China Agricultural Univ; Beijing 100083 China
| | - Qing Jin
- College of Food Science and Nutritional Engineering; China Agricultural Univ; Beijing 100083 China
| | - Jingming Li
- College of Food Science and Nutritional Engineering; China Agricultural Univ; Beijing 100083 China
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Granato D, Santos JS, Maciel LG, Nunes DS. Chemical perspective and criticism on selected analytical methods used to estimate the total content of phenolic compounds in food matrices. Trends Analyt Chem 2016. [DOI: 10.1016/j.trac.2016.03.010] [Citation(s) in RCA: 98] [Impact Index Per Article: 12.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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