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Chen J, Wang Q, Zhou J, Yang J, Xu L, Huo D, Wei Z. Optimization of α-L-arabinofuranosidase CcABF on clarification and beneficial active substances in fermented ginkgo kernel juice by artificial neural network and genetic algorithm. Food Chem 2024; 450:139386. [PMID: 38653057 DOI: 10.1016/j.foodchem.2024.139386] [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: 12/20/2023] [Revised: 04/11/2024] [Accepted: 04/14/2024] [Indexed: 04/25/2024]
Abstract
This study aimed at using α-L-arabinofuranosidase CcABF to improve the clarity and active substances in fermented ginkgo kernel juice by artificial neural network (ANN) modeling and genetic algorithm (GA) optimization. A credible three-layer feedforward ANN model was established to predict the optimal parameters for CcABF clarification. The experiments proved the highest transmittance of 89.40% for fermented ginkgo kernel juice with this understanding, which exhibited a 25.56% increase over the unclarified group. With the clarification of CcABF, the antioxidant capacity in juice was enhanced with the increase of total phenolic and flavone contents, and the maximum DPPH and hydroxyl radical scavenging rates were increased by 89.71% and 26.65%, respectively. The contents of toxic ginkgolic acids declined markedly, while the active ingredients of ginkgetin and ginkgolide B showed a modest increase. Moreover, changes in free amino acids and volatile compounds improved the nutritive value and flavor of clarified fermented ginkgo kernel juice.
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Affiliation(s)
- Jinling Chen
- Jiangsu Key Laboratory of Marine Bioresources and Environment, Jiangsu Ocean University, Lianyungang 222005, China; Co-Innovation Center of Jiangsu Marine Bio-industry Technology, Jiangsu Ocean University, Lianyungang 222005, China; School of Ocean Food and Biological Engineering, Jiangsu Ocean University, Lianyungang 222005, China
| | - Qiqi Wang
- Jiangsu Key Laboratory of Marine Bioresources and Environment, Jiangsu Ocean University, Lianyungang 222005, China; Co-Innovation Center of Jiangsu Marine Bio-industry Technology, Jiangsu Ocean University, Lianyungang 222005, China; School of Ocean Food and Biological Engineering, Jiangsu Ocean University, Lianyungang 222005, China
| | - Jing Zhou
- Lianyungang Comprehensive Inspection and Testing Center for Quality and Technology, Lianyungang 222005, China
| | - Jie Yang
- Jiangsu Key Laboratory of Marine Bioresources and Environment, Jiangsu Ocean University, Lianyungang 222005, China; Co-Innovation Center of Jiangsu Marine Bio-industry Technology, Jiangsu Ocean University, Lianyungang 222005, China; School of Ocean Food and Biological Engineering, Jiangsu Ocean University, Lianyungang 222005, China
| | - Linxiang Xu
- Jiangsu Key Laboratory of Marine Bioresources and Environment, Jiangsu Ocean University, Lianyungang 222005, China; Co-Innovation Center of Jiangsu Marine Bio-industry Technology, Jiangsu Ocean University, Lianyungang 222005, China; Jiangsu Institute of Marine Resources Development, Jiangsu Ocean University, Lianyungang 222005, China
| | - Dongming Huo
- Jiangsu Institute of Marine Resources Development, Jiangsu Ocean University, Lianyungang 222005, China; Jiangsu Dingweitai Food Joint Stock Limited Corporation, Lianyungang 222300, China
| | - Zhen Wei
- Jiangsu Key Laboratory of Marine Bioresources and Environment, Jiangsu Ocean University, Lianyungang 222005, China; Co-Innovation Center of Jiangsu Marine Bio-industry Technology, Jiangsu Ocean University, Lianyungang 222005, China; Jiangsu Institute of Marine Resources Development, Jiangsu Ocean University, Lianyungang 222005, China.
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Peña F, González F, Jiménez-Aspee F, Bustamante L, Ruiz A. Stability of Bioactive Compounds and Antioxidant Activity in Rosehip Juice ( Rosa spp.). Molecules 2024; 29:2448. [PMID: 38893324 PMCID: PMC11173612 DOI: 10.3390/molecules29112448] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2024] [Revised: 05/12/2024] [Accepted: 05/13/2024] [Indexed: 06/21/2024] Open
Abstract
Rosehip fruits, characterized by their high concentrations of bioactive compounds and antioxidant activity (AA), have been traditionally used to make jams, infusions, and juices. Thus, the objective of this research was to evaluate the stability of rosehip juice by determining the concentrations of bioactive compounds and total phenols and the AA using chromatographic and spectroscopic methods. The stability of the juice was evaluated with three treatments and different storage conditions, namely, unpasteurized-refrigerated, pasteurized-room temperature, and pasteurized-refrigerated, and measurements were taken for eight months. Individual and total phenolic compounds, evaluated by chromatographic methods, reported differences until the end of this study. The total phenolic compounds by Folin-Ciocalteu method presented an average decrease of 57% in the three treatments in relation to the initial conditions. On the other hand, the ascorbic acid content decreased considerably, disappearing at week six. Furthermore, for the unpasteurized-refrigerated and pasteurized-refrigerated samples, a correlation was found between flavonols, total phenols, ascorbic acid, and antioxidant activity determined by the TEAC method. For the pasteurized-room temperature samples, correlations were found between the levels of several flavonols, hydroxycinnamic acid, total phenols, and ascorbic acid and the antioxidant activity determined by the CUPRAC method. The stability of the compounds was mainly correlated with the storage conditions of the juice and not with pasteurization. The highest stability was observed for the unpasteurized-refrigerated and pasteurized-refrigerated samples. Although the concentrations of the compounds evaluated decreased during this study, significant levels of AA persisted, providing beneficial characteristics for consumer health.
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Affiliation(s)
- Fabiola Peña
- Departamento de Ciencias Químicas y Recursos Naturales, Scientific and Technological Bioresource Nucleus BIOREN-UFRO, Universidad de La Frontera, Temuco 4811230, Chile
- Programa de Doctorado en Ciencias Agroalimentarias y Medioambiente, Facultad de Ciencias Agropecuarias y Medioambiente, Universidad de La Frontera, Temuco, Región de la Araucanía, Temuco 4811230, Chile
| | - Felipe González
- Programa de Doctorado en Ciencias Mención Biología Celular y Molecular Aplicada, Facultad de Ciencias Agropecuarias y Medioambiente, Universidad de La Frontera, Temuco 4811230, Chile
| | - Felipe Jiménez-Aspee
- Department of Food Biofunctionality (140b), Institute of Nutritional Sciences, University of Hohenheim, Garbenstr. 28, D-70599 Stuttgart, Germany
| | - Luis Bustamante
- Departamento de Análisis Instrumental, Facultad de Farmacia, Universidad de Concepción, Concepción 4030000, Chile
| | - Antonieta Ruiz
- Departamento de Ciencias Químicas y Recursos Naturales, Scientific and Technological Bioresource Nucleus BIOREN-UFRO, Universidad de La Frontera, Temuco 4811230, Chile
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Rahmanzadeh-Ishkeh S, Shirzad H, Tofighi Z, Fattahi M, Ghosta Y. Exogenous melatonin prolongs raspberry postharvest life quality by increasing some antioxidant and enzyme activity and phytochemical contents. Sci Rep 2024; 14:11508. [PMID: 38769439 PMCID: PMC11106078 DOI: 10.1038/s41598-024-62111-1] [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: 06/30/2023] [Accepted: 05/14/2024] [Indexed: 05/22/2024] Open
Abstract
There is a growing trend towards enhancing the post-harvest shelf life and maintaining the nutritional quality of horticultural products using eco-friendly methods. Raspberries are valued for their diverse array of phenolic compounds, which are key contributors to their health-promoting properties. However, raspberries are prone to a relatively short post-harvest lifespan. The present study aimed to investigate the effect of exogenous melatonin (MEL; 0, 0.001, 0.01, and 0.1 mM) on decay control and shelf-life extension. The results demonstrated that MEL treatment significantly reduced the fruit decay rate (P ≤ 0.01). Based on the findings, MEL treatment significantly increased titratable acidity (TA), total phenolics content (TPC), total flavonoid content (TFC), and total anthocyanin content (TAC). Furthermore, the MEL-treated samples showed increased levels of rutin and quercetin content, as well as antioxidant activity as measured by 2,2-diphenyl-1-picrylhydrazyl (DPPH) and ferric reduction activity potential (FRAP). Additionally, the samples exhibited higher levels of phenylalanine ammonia-lyase (PAL) and catalase (CAT) enzymes compared to the control samples. Moreover, the levels of pH, total soluble solids (TSS), and IC50 were decreased in the MEL-treated samples (P ≤ 0.01). The highest amount of TA (0.619 g/100 ml juice), rutin (16.722 µg/ml juice) and quercetin (1.467 µg/ml juice), and PAL activity (225.696 nm/g FW/min) was observed at 0.001 mM treatment, while, the highest amount of TAC (227.235 mg Cy-g/100 ml juice) at a concentration of 0.01 mM and CAT (0.696 u/g FW) and TAL activities (9.553 nm/100 g FW) at a concentration of 0.1 mM were obtained. Considering the lack of significant differences in the effects of melatonin concentrations and the low dose of 0.001 mM, this concentration is recommended for further research. The hierarchical cluster analysis (HCA) and principal component analysis (PCA) divided the treatments into three groups based on their characteristics. Based on the Pearson correlation between TPC, TFC, TAC, and TAA, a positive correlation was observed with antioxidant (DPPH and FRAP) and enzyme (PAL and CAT) activities. The results of this study have identified melatonin as an eco-friendly compound that enhances the shelf life of raspberry fruits by improving phenolic compounds, as well as antioxidant and enzyme activities.
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Affiliation(s)
| | - Habib Shirzad
- Department of Horticultural Sciences, Faculty of Agriculture, Urmia University, Urmia, Iran.
| | - Zahra Tofighi
- Department of Pharmacognosy, Faculty of Pharmacy, Tehran University of Medical Sciences, Tehran, Iran
| | - Mohammad Fattahi
- Department of Horticultural Sciences, Faculty of Agriculture, Urmia University, Urmia, Iran
| | - Youbert Ghosta
- Department of Plant Protection, Faculty of Agriculture, Urmia University, Urmia, Iran
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Opara IK, Opara UL, Okolie JA, Fawole OA. Machine Learning Application in Horticulture and Prospects for Predicting Fresh Produce Losses and Waste: A Review. PLANTS (BASEL, SWITZERLAND) 2024; 13:1200. [PMID: 38732414 PMCID: PMC11085577 DOI: 10.3390/plants13091200] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/17/2024] [Revised: 04/19/2024] [Accepted: 04/23/2024] [Indexed: 05/13/2024]
Abstract
The current review examines the state of knowledge and research on machine learning (ML) applications in horticultural production and the potential for predicting fresh produce losses and waste. Recently, ML has been increasingly applied in horticulture for efficient and accurate operations. Given the health benefits of fresh produce and the need for food and nutrition security, efficient horticultural production and postharvest management are important. This review aims to assess the application of ML in preharvest and postharvest horticulture and the potential of ML in reducing postharvest losses and waste by predicting their magnitude, which is crucial for management practices and policymaking in loss and waste reduction. The review starts by assessing the application of ML in preharvest horticulture. It then presents the application of ML in postharvest handling and processing, and lastly, the prospects for its application in postharvest loss and waste quantification. The findings revealed that several ML algorithms perform satisfactorily in classification and prediction tasks. Based on that, there is a need to further investigate the suitability of more models or a combination of models with a higher potential for classification and prediction. Overall, the review suggested possible future directions for research related to the application of ML in postharvest losses and waste quantification.
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Affiliation(s)
- Ikechukwu Kingsley Opara
- SARChI Postharvest Technology Research Laboratory, Africa Institute for Postharvest Technology, Faculty of AgriSciences, Stellenbosch University, Stellenbosch 7600, South Africa; (I.K.O.); (U.L.O.)
- Department of Food Science, Stellenbosch University, Stellenbosch 7600, South Africa
| | - Umezuruike Linus Opara
- SARChI Postharvest Technology Research Laboratory, Africa Institute for Postharvest Technology, Faculty of AgriSciences, Stellenbosch University, Stellenbosch 7600, South Africa; (I.K.O.); (U.L.O.)
- UNESCO International Centre for Biotechnology, Nsukka 410001, Enugu State, Nigeria
| | - Jude A. Okolie
- Gallogly College of Engineering, University of Oklahoma, Norman, OK 73019, USA;
| | - Olaniyi Amos Fawole
- Postharvest and Agroprocessing Research Centre, Department of Botany and Plant Biotechnology, University of Johannesburg, Johannesburg 2006, South Africa
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Ofoe R, Mousavi SMN, Thomas RH, Abbey L. Foliar application of pyroligneous acid acts synergistically with fertilizer to improve the productivity and phytochemical properties of greenhouse-grown tomato. Sci Rep 2024; 14:1934. [PMID: 38253671 PMCID: PMC10803764 DOI: 10.1038/s41598-024-52026-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2023] [Accepted: 01/12/2024] [Indexed: 01/24/2024] Open
Abstract
Pyroligneous acid (PA) is rich in bioactive compounds and known to have the potential to improve crop productivity and phytochemical content. However, the synergistic effect of PA and fertilizer has not been thoroughly studied. In this study, we assessed the biostimulatory effect of different rates of foliar PA application (i.e., 0, 0.25, 0.5, 1, and 2% PA/ddH2O (v/v)) combined with full rate (i.e., 0.63, 0.28, 1.03 g) and half rate of nitrogen-phosphorus-potassium (NPK) fertilizer on the yield and nutritional quality of greenhouse-grown tomato (Solanum lycopersicum 'Scotia'). Plants treated with 0.25% and 0.5% PA showed a significantly (p < 0.001) higher maximum quantum efficiency of photosystem II (Fv/Fm) and increased potential photosynthetic capacity (Fv/Fo), especially when combined with the full NPK rate. Leaf chlorophyll was significantly (p < 0.001) increased by approximately 0.60 and 0.49 folds in plants treated with 2% PA and full NPK rate compared to no spray and water, respectively. Total number of fruits was significantly (p < 0.001) increased by approximately 0.56 folds with the 2% PA irrespective of the NPK rate. The combined 2% PA and full NPK rate enhanced total fruit weight and the number of marketable fruits. Similarly, fruit protein, sugar and 2,2-diphenyl-1-picrylhydrazyl (DPPH) activity were significantly (p < 0.001) enhanced by the combined 2% PA and full NPK rate. In contrast, the 0.5% PA combined with half NPK rate increased fruit carotenoid and phenolic contents while the 2% PA plus half NPK rate enhanced fruit flavonoid content. Generally, the synergistic effect of PA and NPK fertilizer increased fruit elemental composition. These showed that foliar application of 2% PA with full NPK rate is the best treatment combination that can be adopted as a novel strategy to increase the productivity and quality of tomato fruits. However, further study is required to investigate the molecular basis of PA biostimulatory effect on plants.
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Affiliation(s)
- Raphael Ofoe
- Department of Plant, Food, and Environmental Sciences, Faculty of Agriculture, Dalhousie University, 50 Pictou Road, Bible Hill, NS, B2N 5E3, Canada.
| | - Seyed Mohammad Nasir Mousavi
- Department of Plant, Food, and Environmental Sciences, Faculty of Agriculture, Dalhousie University, 50 Pictou Road, Bible Hill, NS, B2N 5E3, Canada
| | - Raymond H Thomas
- Department of Biology, Faculty of Science, Western University 2025E Biological and Geological Sciences Building, 1151 Richmond Street, London, ON, N6A 5B7, Canada
| | - Lord Abbey
- Department of Plant, Food, and Environmental Sciences, Faculty of Agriculture, Dalhousie University, 50 Pictou Road, Bible Hill, NS, B2N 5E3, Canada.
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Chew HSJ, Soong RY, Teo YQJ, Flølo TN, Chong B, Yong CL, Ang SH, Ho Y, Chew NWS, So JBY, Shabbir A. Anthropometric and cardiometabolic effects of polyphenols in people with overweight and obesity: an umbrella review. Nutr Rev 2024:nuad163. [PMID: 38213191 DOI: 10.1093/nutrit/nuad163] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2024] Open
Abstract
CONTEXT Polyphenols are plant-based compounds with potential anti-inflammatory, antioxidant, and anti-obesogenic properties. However, their effects on health outcomes remain unclear. OBJECTIVE To evaluate the effects of polyphenols on anthropometric and cardiometabolic markers. DATA SOURCES Six electronic databases-namely, EMBASE, CINAHL, PubMed, Scopus, The Cochrane Library (reviews only), and Web of Science-were searched for relevant systematic reviews with meta-analyses (SRMAs). DATA EXTRACTION Three reviewers performed the data extraction via a data-extraction Microsoft Excel spreadsheet. DATA ANALYSIS An umbrella review and meta-analysis of existing SRMAs was conducted. Eighteen SRMAs published from 2015 to 2023, representing 445 primary studies and 838 unique effect sizes, were identified. Meta-analyses were conducted using random-effects models with general inverse variance. Polyphenol-containing foods were found to significantly improve weight (-0.36 kg; 95% confidence interval [CI]: -0.62, 0.77 kg; P < 0.01, I2 = 64.9%), body mass index (-0.25 kg/m2; 95% CI: -0.34, -0.17 kg/m2; P < 0.001, I2 = 82.4%), waist circumference (-0.74 cm; 95% CI: -1.34, -0.15 cm; P < 0.01, I2 = 99.3%), low-density-lipoprotein cholesterol (-1.75 mg/dL; 95% CI: -2.56, -0.94; P < 0.001, I2 = 98.6%), total cholesterol (-1.23 mg/dL; 95% CI: -2.00, -0.46; P = 0.002, I2 = 94.6%), systolic blood pressure (-1.77 mmHg; 95% CI: -1.77, -0.93 mmHg; P < 0.001, I2 = 72.4%), diastolic blood pressure (-1.45 mmHg; 95% CI: -2.09, -0.80 mmHg; P < 0.001, I2 = 61.0%), fat percentage (-0.70%; 95% CI: -1.03, -0.36%; P < 0.001, I2 = 52.6%), fasting blood glucose (-0.18 mg/dL; 95% CI: -0.35, -0.01 mg/dL; P = 0.04, I2 = 62.0%), and C-reactive protein (CRP; including high-sensitivity-CRP [hs-CRP]) (-0.2972 mg/dL; 95% CI: -0.52, -0.08 mg/dL; P = 0.01, I2 = 87.9%). No significant changes were found for high-density-lipoprotein cholesterol (-0.12 mg/dL; 95% CI: -1.44, 0.69; P = 0.67, I2 = 89.4%) and triglycerides (-1.29 mg/dL; 95% CI: -2.74, 0.16; P = 0.08, I2 = 85.4%). Between-study heterogeneity could be explained by polyphenol subclass differences. CONCLUSION The findings of this umbrella review support the beneficial effects of polyphenols on anthropometric and metabolic markers, but discretion is warranted to determine the clinical significance of the magnitude of the biomarker improvements. SYSTEMATIC REVIEW REGISTRATION International Prospective Register of Systematic Reviews no. CRD42023420206.
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Affiliation(s)
- Han Shi Jocelyn Chew
- Alice Centre for Nursing Studies, Yong Loo Lin School of Medicine, National University of Singapore, Singapore
| | - Rou Yi Soong
- Yong Loo Lin School of Medicine, National University of Singapore, Singapore
| | - Yu Qing Jolene Teo
- University of Medicine and Health Sciences, Royal College of Surgeons in Ireland, Dublin, Ireland
| | - Tone Nygaard Flølo
- Department of Nursing and Health Promotion, Oslo Metropolitan University, Oslo, Norway
- Department of Surgery, Voss Hospital, Haukeland University Hospital, Voss, Norway
| | - Bryan Chong
- Yong Loo Lin School of Medicine, National University of Singapore, Singapore
| | - Cai Ling Yong
- Yong Loo Lin School of Medicine, National University of Singapore, Singapore
| | - Shi Han Ang
- Yong Loo Lin School of Medicine, National University of Singapore, Singapore
| | - Yishen Ho
- Department of Food Science and Technology, National University of Singapore, Singapore
| | | | | | - Asim Shabbir
- Department of Surgery, National University Hospital, Singapore
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Jakubczyk K, Melkis K, Janda-Milczarek K, Skonieczna-Żydecka K. Phenolic Compounds and Antioxidant Properties of Fermented Beetroot Juices Enriched with Different Additives. Foods 2023; 13:102. [PMID: 38201130 PMCID: PMC10778454 DOI: 10.3390/foods13010102] [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: 11/14/2023] [Revised: 12/18/2023] [Accepted: 12/21/2023] [Indexed: 01/12/2024] Open
Abstract
Fermented beetroot juice is a beverage obtained from the fermentation of beetroot, most commonly red beet (Beta vulgaris L. var. conditiva). Nowadays, this product is increasingly recognised as a functional food with potentially beneficial health properties. It has been suggested to have antioxidant, anti-inflammatory, anticancer, antihypertensive, immunomodulatory, and probiotic effects, among others. Moreover, with the increasing popularity of the drink, newer variants are appearing in the food market, obtained by modifying the traditional recipe, adding other raw materials, herbs, and spices. Therefore, the aim of this study was to evaluate and compare the antioxidant potential and phytochemical composition of the selected fermented beetroot juices in different flavour variants available in the Polish food market. The study material consisted of six fermented beetroot juices: traditional, with garlic, with horseradish, with acerola, without salt, and iodized. The obtained results showed that the addition of acerola, horseradish, garlic, salt, and iodine in the form of sodium iodide and potassium iodide influenced the composition and properties of fermented beetroot juice. The most promising product in terms of potentially beneficial health properties related to the prevention of free radical diseases was fermented beetroot juice without salt (FRAP-5663.40 µM Fe (II)/L, ABTS-96.613%, TPC-760.020 mg GAE/L, TFC-221.280 mg RE/L). Iodized fermented beetroot juice had the highest vitamin C content-51.859 mg/100 mL. However, all the products tested were characterised by a significant content of biologically active substances with antioxidant properties and showed a high antioxidant potential. Moreover, all the fermented beetroot juices were rated positively in terms of flavour intensity, sweetness, acidity, colour, and overall acceptability. They can, therefore, be a good source of antioxidants in the daily diet.
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Affiliation(s)
- Karolina Jakubczyk
- Department of Human Nutrition and Metabolomics, Pomeranian Medical University in Szczecin, 24 Broniewskiego Street, 71-460 Szczecin, Poland (K.J.-M.)
| | - Klaudia Melkis
- Department of Human Nutrition and Metabolomics, Pomeranian Medical University in Szczecin, 24 Broniewskiego Street, 71-460 Szczecin, Poland (K.J.-M.)
| | - Katarzyna Janda-Milczarek
- Department of Human Nutrition and Metabolomics, Pomeranian Medical University in Szczecin, 24 Broniewskiego Street, 71-460 Szczecin, Poland (K.J.-M.)
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Olechno E, Puścion-Jakubik A, Soroczyńska J, Socha K, Cyuńczyk M, Zujko ME. Antioxidant Properties of Chokeberry Products-Assessment of the Composition of Juices and Fibers. Foods 2023; 12:4029. [PMID: 37959148 PMCID: PMC10649922 DOI: 10.3390/foods12214029] [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: 10/09/2023] [Revised: 11/01/2023] [Accepted: 11/02/2023] [Indexed: 11/15/2023] Open
Abstract
Chokeberry fruits are a rich source of bioactive ingredients and their beneficial effect on the body has been proven in the literature. They contain antioxidants such as polyphenols (anthocyanins, procyanidins, phenolic acids, flavonols and flavanols) but also other essential substances with health-promoting potential, such as vitamin C and elements. Providing the right amount of these ingredients is very important for maintaining health and preventing the effects of oxidative stress. The aim of the study was to assess the content of antioxidant elements (magnesium-Mg) and trace elements (copper-Cu, iron-Fe, manganese-Mn, selenium-Se and zinc-Zn), with the antioxidant potential being measured using the FRAP method, along with total anthocyanin, total flavonoid and total polyphenol content (TPC) in 25 chokeberry juices and 6 chokeberry fibers sourced from conventional and organic farming. All chokeberry juices and chokeberry fibers available on the Polish market at that time were ordered for testing. The studied juices came from concentrate (FC) and not from concentrate (NFC). Taking into account the mineral content, it was shown that both chokeberry juices and fibers contained the highest amount of Mg and the lowest amount of Se. The FRAP value was significantly higher (p < 0.05) in organic juices compared to conventional ones as well as being higher (p < 0.05) in NFC juices compared to FC juices. NFC juices were also characterized by their higher concentrations of TPC, total flavonoid and total anthocyanin levels (p < 0.05) compared to FC juices. Consumption of 100 g of chokeberry juice can cover from 149.5 to 3177.0% of the daily requirement for Cu, 6.8-32.4% for Mn, 2.8-6.1% for Mg, 0.9-7.4% for Se, 0.2-3.7% for Fe, 0.3-1.2% for Zn and 8.3-34.5% for vitamin C. In turn, the consumption of 10 g of fiber can cover 4.3-32.0% of the daily requirement for Fe, 0.6-9.0% for Se, 3.7-8.2% for Cu, 2.2-3.8% for Mg, 0.6-9.0% for Se, 0.9-8.5% for Zn and 0.5-0.7%% for vitamin C. Chokeberry products can be a valuable component of a healthy diet.
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Affiliation(s)
- Ewa Olechno
- Department of Food Biotechnology, Faculty of Health Science, Medical University of Białystok, Szpitalna 37 Street, 15-295 Białystok, Poland; (E.O.); (M.C.)
| | - Anna Puścion-Jakubik
- Department of Bromatology, Faculty of Pharmacy with the Division of Laboratory Medicine, Medical University of Białystok, Mickiewicza 2D Street, 15-222 Białystok, Poland; (J.S.); (K.S.)
| | - Jolanta Soroczyńska
- Department of Bromatology, Faculty of Pharmacy with the Division of Laboratory Medicine, Medical University of Białystok, Mickiewicza 2D Street, 15-222 Białystok, Poland; (J.S.); (K.S.)
| | - Katarzyna Socha
- Department of Bromatology, Faculty of Pharmacy with the Division of Laboratory Medicine, Medical University of Białystok, Mickiewicza 2D Street, 15-222 Białystok, Poland; (J.S.); (K.S.)
| | - Monika Cyuńczyk
- Department of Food Biotechnology, Faculty of Health Science, Medical University of Białystok, Szpitalna 37 Street, 15-295 Białystok, Poland; (E.O.); (M.C.)
| | - Małgorzata Elżbieta Zujko
- Department of Food Biotechnology, Faculty of Health Science, Medical University of Białystok, Szpitalna 37 Street, 15-295 Białystok, Poland; (E.O.); (M.C.)
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Li K, Zhong W, Li P, Ren J, Jiang K, Wu W. Recent advances in lignin antioxidant: Antioxidant mechanism, evaluation methods, influence factors and various applications. Int J Biol Macromol 2023; 251:125992. [PMID: 37544567 DOI: 10.1016/j.ijbiomac.2023.125992] [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: 04/26/2023] [Revised: 07/07/2023] [Accepted: 07/21/2023] [Indexed: 08/08/2023]
Abstract
Lignin, a by-product of processing lignocellulosic materials, has a polyphenolic structure and can be used as an antioxidant directly or synergistically with synthetic types of antioxidants, leading to different applications. Its antioxidant mechanism is mainly related to the production of ROS, but the details need to be further investigated. The antioxidant property of lignin is mainly related to the content of phenolic hydroxyl group, but methoxy, purity will also have an effect on it. In addition, different methods to detect the antioxidant properties of lignin have different advantages and disadvantages. In this paper, the antioxidant mechanism of lignin, the methods to determine the antioxidant activity and the progress of its application in various fields are reviewed. In addition, the current research on the antioxidant properties of lignin and the hot directions are provided, and an outlook on the research into the antioxidant properties of lignin is provided to broaden its potential application areas.
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Affiliation(s)
- Kongyan Li
- Jiangsu Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, Nanjing Forestry University, Nanjing 210037, China; College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing 210037, China
| | - Wei Zhong
- Jiangsu Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, Nanjing Forestry University, Nanjing 210037, China; College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing 210037, China
| | - Penghui Li
- Jiangsu Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, Nanjing Forestry University, Nanjing 210037, China; College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing 210037, China
| | - Jianpeng Ren
- Jiangsu Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, Nanjing Forestry University, Nanjing 210037, China; College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing 210037, China
| | - Kangjie Jiang
- Jiangsu Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, Nanjing Forestry University, Nanjing 210037, China; College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing 210037, China
| | - Wenjuan Wu
- Jiangsu Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, Nanjing Forestry University, Nanjing 210037, China; College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing 210037, China.
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10
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Darwish AG, El-Sharkawy I, Tang C, Rao Q, Tan J. Investigation of Antioxidant and Cytotoxicity Activities of Chocolate Fortified with Muscadine Grape Pomace. Foods 2023; 12:3153. [PMID: 37685084 PMCID: PMC10487172 DOI: 10.3390/foods12173153] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/20/2023] [Revised: 08/10/2023] [Accepted: 08/18/2023] [Indexed: 09/10/2023] Open
Abstract
Muscadine grape pomace and mixed products with chocolate extracts from three muscadine genotypes exhibiting different berry skin colors (black and bronze) were investigated for total phenolic content (TPC), total flavonoid content (TFC), DPPH, FRAP antioxidant activity, and anticancer activity using MDA-MB-468 (MM-468; African American) breast cancer cells. Muscadine berry extracts and mixed products showed cytotoxicity activities of up to 70% against MM-468 breast cancer cells. Cell growth inhibition was higher in 'macerated Floriana' with an IC50 value of 20.70 ± 2.43 followed by 'Alachua' with an IC50 value of 22.25 ± 2.47. TPC and TFC in macerated MGP powder were (1.4 ± 0.14 and 0.45 ± 0.01 GAE/g FW, respectively), which was significantly higher than those in cocoa powder. Data analysis showed a high association between DPPH, FRAP antioxidant activities, and TPC content and a positive high correlation between anticancer activity and antioxidant capacity and between TPC and anticancer activity. The anticancer and antioxidant effects of muscadine grape pomace and chocolate extracts are attributed to the TPC of extracts, which showed a stronger positive correlation with growth inhibition of African American breast cancer cells. This study would be of great value for food industries as well as other manufacturers who are interested in new food blends.
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Affiliation(s)
- Ahmed G. Darwish
- Center for Viticulture and Small Fruit Research, College of Agriculture and Food Sciences, Florida A&M University, Tallahassee, FL 32308, USA; (A.G.D.); (I.E.-S.)
- Department of Biochemistry, Faculty of Agriculture, Minia University, Minia 61519, Egypt
| | - Islam El-Sharkawy
- Center for Viticulture and Small Fruit Research, College of Agriculture and Food Sciences, Florida A&M University, Tallahassee, FL 32308, USA; (A.G.D.); (I.E.-S.)
| | - Chunya Tang
- Department of Nutrition and Integrative Physiology, Florida State University, Tallahassee, FL 32306, USA;
| | - Qinchun Rao
- Department of Nutrition and Integrative Physiology, Florida State University, Tallahassee, FL 32306, USA;
| | - Juzhong Tan
- Department of Animal and Food Science, University of Delaware, Newark, DE 19716, USA
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11
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Leo CH, Ong ES. Recent advances in the combination of organic solvent-free extraction, chemical standardization, antioxidant assay, and cell culture metabolomics for functional food and its by-product. Crit Rev Food Sci Nutr 2023:1-15. [PMID: 37574586 DOI: 10.1080/10408398.2023.2245040] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 08/15/2023]
Abstract
Functional foods and their by-products contain a wide range of bioactive components with an array of health benefits and were proposed to improve public health, well-being, and others. To achieve a circular economy, the processing and extraction of flavonoids, phenolic compounds, and others from functional food and agri-food wastes will require the use of environmentally friendly, sustainable, and a low-cost solution. Extraction methods that can eliminate the use of organic solvents, suitable for use in the laboratory and production of extracts will be covered. This will include subcritical water extraction (SBE), pressurized hot water extraction (PHWE), supercritical fluid extraction (SFE), and others. Based on the selected analytical methods, the determination of the marker or bioactive compounds and chemical fingerprints will provide the control measures to identify the batch-to-batch variation of the composition of the functional food products obtained. The combination of chemical standardization with antioxidant assay, such as DPPH and ABTS+ will provide further information on the quality of the extracts. Lastly, to ascertain the biological and physiological relevance of the antioxidant properties of the target sample, treatment of the antioxidant compounds or extracts was carried out using cellular models, and validated using other experimental endpoints, such as metabolomics.
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Affiliation(s)
- Chen Huei Leo
- Department of Science, Math & Technology, Singapore University of Technology & Design, Singapore, Singapore
- Center for Healthcare Education, Entrepreneurship and Research (CHEERS), Singapore University of Technology & Design, Singapore, Singapore
| | - Eng Shi Ong
- Department of Science, Math & Technology, Singapore University of Technology & Design, Singapore, Singapore
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12
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Li G, Jiang Y, Zhang D, Han L, Mo T, Fan S, Huang H, Lin J. Phyllanthi Fructus: A modal medicinal and food homologous item in quality evaluation. CHINESE HERBAL MEDICINES 2023; 15:360-368. [PMID: 37538854 PMCID: PMC10394321 DOI: 10.1016/j.chmed.2022.10.006] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/13/2022] [Revised: 09/11/2022] [Accepted: 10/31/2022] [Indexed: 08/05/2023] Open
Abstract
Phyllanthi Fructus is a highly unique medicine and food homologous item, which exhibits distinctive flavor, notable nutritional value, and abundant pharmacological activity. It has enormous potential in the creation of health products and pharmaceuticals. However, due to the unique laws of quality formation and transfer of Phyllanthi Fructus, its appearance, shape, chemical compositions, nutrients, and sensory flavors are frequently greatly influenced by botanical resources, the processing and storage conditions. As a result, the current quality evaluation model is difficult to meet the needs of Phyllanthi Fructus as a medicine and food homologous item in the development of diversified products. This paper constructs the hierarchical utilization mode of Phyllanthi Fructus based on its unique quality formation and transmission laws, explores the quality evaluation model for food-oriented use and medicinal-oriented use, respectively, and systematically describes the quality evaluation idea under diversified application scenarios. This paper aims to serve as a reference for the construction of a quality evaluation model suitable for the medicine and food homologous item of Phyllanthi Fructus.
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Affiliation(s)
- Gefei Li
- State Key Laboratory of Southwestern Chinese Medicine Resources, School of Pharmacy, Chengdu University of Traditional Chinese Medicine, Chengdu 611137, China
| | - Yurou Jiang
- State Key Laboratory of Southwestern Chinese Medicine Resources, School of Pharmacy, Chengdu University of Traditional Chinese Medicine, Chengdu 611137, China
| | - Dingkun Zhang
- State Key Laboratory of Southwestern Chinese Medicine Resources, School of Pharmacy, Chengdu University of Traditional Chinese Medicine, Chengdu 611137, China
| | - Li Han
- State Key Laboratory of Southwestern Chinese Medicine Resources, School of Pharmacy, Chengdu University of Traditional Chinese Medicine, Chengdu 611137, China
| | - Taigang Mo
- Sanajon Pharmaceutical Group, Chengdu 610045, China
| | - Sanhu Fan
- Sanajon Pharmaceutical Group, Chengdu 610045, China
| | - Haozhou Huang
- Innovative Institute of Chinese Medicine and Pharmacy, Chengdu University of Traditional Chinese Medicine, Chengdu 611137, China
| | - Junzhi Lin
- TCM Regulating Metabolic Diseases Key Laboratory of Sichuan Province, Hospital of Chengdu University of Traditional Chinese Medicine, Chengdu, 610072, China
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13
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Geng Z, Zhu L, Wang J, Yu X, Li M, Yang W, Hu B, Zhang Q, Yang X. Drying sea buckthorn berries ( Hippophae rhamnoides L.): Effects of different drying methods on drying kinetics, physicochemical properties, and microstructure. Front Nutr 2023; 10:1106009. [PMID: 36845045 PMCID: PMC9944371 DOI: 10.3389/fnut.2023.1106009] [Citation(s) in RCA: 10] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2022] [Accepted: 01/04/2023] [Indexed: 02/10/2023] Open
Abstract
Sea buckthorn berries are important ingredients in Chinese medicine and food processing; however, their high moisture content can reduce their shelf life. Effective drying is crucial for extending their shelf life. In the present study, we investigated the effects of hot-air drying (HAD), infrared drying (IRD), infrared-assisted hot-air drying (IR-HAD), pulsed-vacuum drying (PVD), and vacuum freeze-drying (VFD) on the drying kinetics, microstructure, physicochemical properties (color, non-enzyme browning index, and rehydration ratio), and total phenol, total flavonoid, and ascorbic acid contents of sea buckthorn berries. The results showed that the IR-HAD time was the shortest, followed by the HAD, IRD, and PVD times, whereas the VFD time was the longest. The value of the color parameter L* decreased from 53.44 in fresh sea buckthorn berries to 44.18 (VFD), 42.60 (PVD), 37.58 (IRD), 36.39 (HAD), and 36.00 (IR-HAD) in dried berries. The browning index also showed the same trend as the color change. Vacuum freeze-dried berries had the lowest browning index (0.24 Abs/g d.m.) followed by that of pulsed-vacuum-(0.28 Abs/g d.m.), infrared- (0.35 Abs/g d.m.), hot-air-(0.42 Abs/g d.m.), and infrared-assisted hot-air-dried berries (0.59 Abs/g d.m.). The ascorbic acid content of sea buckthorn berries decreased by 45.39, 53.81, 74.23, 77.09, and 79.93% after VFD, PVD, IRD, IR-HAD, and HAD, respectively. The vacuum freeze-dried and pulsed-vacuum-dried sea buckthorn berries had better physicochemical properties than those dried by HAD, IRD, and IR-HAD. Overall, VFD and PVD had the highest ascorbic acid and total phenolic contents, good rehydration ability, and bright color. Nonetheless, considering the high cost of VFD, we suggest that PVD is an optimal drying technology for sea buckthorn berries, with the potential for industrial application.
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Affiliation(s)
- Zhihua Geng
- College of Mechanical and Electrical Engineering, Shihezi University, Shihezi, China
| | - Lichun Zhu
- College of Mechanical and Electrical Engineering, Shihezi University, Shihezi, China
| | - Jun Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
| | - Xianlong Yu
- Shandong Academy of Agricultural Machinery Sciences, Jinan, China
| | - Mengqing Li
- College of Mechanical and Electrical Engineering, Shihezi University, Shihezi, China
| | - Wenxin Yang
- College of Mechanical and Electrical Engineering, Shihezi University, Shihezi, China
| | - Bin Hu
- College of Mechanical and Electrical Engineering, Shihezi University, Shihezi, China,Xinjiang Production and Construction Corps, Key Laboratory of Modern Agricultural Machinery, Shihezi, China
| | - Qian Zhang
- College of Mechanical and Electrical Engineering, Shihezi University, Shihezi, China
| | - Xuhai Yang
- College of Mechanical and Electrical Engineering, Shihezi University, Shihezi, China,Engineering Research Center for Production Mechanization of Oasis Special Economic Crop, Ministry of Education, Shihezi, China,*Correspondence: Xuhai Yang,
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14
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Berdugo-Cely JA, Céron-Lasso MDS, Yockteng R. Phenotypic and molecular analyses in diploid and tetraploid genotypes of Solanum tuberosum L. reveal promising genotypes and candidate genes associated with phenolic compounds, ascorbic acid contents, and antioxidant activity. FRONTIERS IN PLANT SCIENCE 2023; 13:1007104. [PMID: 36743552 PMCID: PMC9889998 DOI: 10.3389/fpls.2022.1007104] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 07/29/2022] [Accepted: 12/08/2022] [Indexed: 06/18/2023]
Abstract
Potato tubers contain biochemical compounds with antioxidant properties that benefit human health. However, the genomic basis of the production of antioxidant compounds in potatoes has largely remained unexplored. Therefore, we report the first genome-wide association study (GWAS) based on 4488 single nucleotide polymorphism (SNP) markers and the phenotypic evaluation of Total Phenols Content (TPC), Ascorbic Acid Content (AAC), and Antioxidant Activity (AA) traits in 404 diverse potato genotypes (84 diploids and 320 tetraploids) conserved at the Colombian germplasm bank that administers AGROSAVIA. The concentration of antioxidant compounds correlated to the skin tuber color and ploidy level. Especially, purple-blackish tetraploid tubers had the highest TPC (2062.41 ± 547.37 mg GAE), while diploid pink-red tubers presented the highest AA (DDPH: 14967.1 ± 4687.79 μmol TE; FRAP: 2208.63 ± 797.35 mg AAE) and AAC (4.52 mg ± 0.68 AA). The index selection allowed us to choose 20 promising genotypes with the highest values for the antioxidant compounds. Genome Association mapping identified 58 SNP-Trait Associations (STAs) with single-locus models and 28 Quantitative Trait Nucleotide (QTNs) with multi-locus models associated with the evaluated traits. Among models, eight STAs/QTNs related to TPC, AAC, and AA were detected in common, flanking seven candidate genes, from which four were pleiotropic. The combination in one population of diploid and tetraploid genotypes enabled the identification of more genetic associations. However, the GWAS analysis implemented independently in populations detected some regions in common between diploids and tetraploids not detected in the mixed population. Candidate genes have molecular functions involved in phenolic compounds, ascorbic acid biosynthesis, and antioxidant responses concerning plant abiotic stress. All candidate genes identified in this study can be used for further expression analysis validation and future implementation in marker-assisted selection pre-breeding platforms targeting fortified materials. Our study further revealed the importance of potato germplasm conserved in national genebanks, such as AGROSAVIA's, as a valuable genetic resource to improve existing potato varieties.
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Affiliation(s)
- Jhon A. Berdugo-Cely
- Corporación Colombiana de Investigación Agropecuaria-AGROSAVIA, Centro de Investigación Turipaná, Km 13 vía Montería-Cereté, Montería, Córdoba, Colombia
- Corporación Colombiana de Investigación Agropecuaria (AGROSAVIA), Centro de Investigación Tibaitatá, Km 13 vía Mosquera-Bogotá, Mosquera, Cundinamarca, Colombia
| | - María del Socorro Céron-Lasso
- Corporación Colombiana de Investigación Agropecuaria (AGROSAVIA), Centro de Investigación Tibaitatá, Km 13 vía Mosquera-Bogotá, Mosquera, Cundinamarca, Colombia
| | - Roxana Yockteng
- Corporación Colombiana de Investigación Agropecuaria (AGROSAVIA), Centro de Investigación Tibaitatá, Km 13 vía Mosquera-Bogotá, Mosquera, Cundinamarca, Colombia
- Institut de Systématique, Evolution, Biodiversité-UMR-CNRS 7205, National Museum of Natural History, Paris, France
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15
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Vacuum Concentration Improves the Quality and Antioxidant Capacity of Pear Paste. J FOOD QUALITY 2022. [DOI: 10.1155/2022/9464312] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
A vacuum concentration method was established to produce pear paste using fresh pear juice in this study. The optimal condition was determined by comparing the quality indexes, contents of total phenol and flavonoid, and antioxidant properties of the pear paste produced by traditional heating concentration and vacuum concentration. Electronic nose and electronic tongue were introduced in this study to provide digital smell and taste indicators. The results showed that the best vacuum concentration temperature was 65°C, which led to the best sensory evaluation score and pear paste quality. The browning degree and soluble quinones were the lowest in all tested temperatures, and the content were 60.12% and 72.88% compared with the heating method, respectively. While the values were 148.29%, 209.44%, 310.86%, 120.37%, 106.24%, and 181.26% of total phenol, total flavonoid, vitamin C, 1,1-diphenyl-2-trinitrophenylhydrazine (DPPH) and hydroxyl (·OH) radical scavenging rates, and total reducing power, respectively. The electronic nose could effectively distinguish the vacuum-concentrated pear paste from the traditional heating-concentration pear paste and could provide quality guidance on their flavor differences through characteristic sensors. The electronic tongue tests showed that the vacuum-concentrated pear paste had larger freshness and richness kurtosis. The pear paste made by the optimized vacuum concentration method had higher retention of nutritional and functional components and higher antioxidant capacity, which could be clearly differentiated from the traditional process, thus this method had an applicable potential.
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16
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Przybylska D, Kucharska AZ, Sozański T. A Review on Bioactive Iridoids in Edible Fruits – from Garden to Food and Pharmaceutical Products. FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2022.2117375] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
Affiliation(s)
- Dominika Przybylska
- Department of Fruit, Vegetable and Plant Nutraceutical Technology, Wrocław University of Environmental and Life Sciences, Wrocław, Poland
| | - A. Z. Kucharska
- Department of Fruit, Vegetable and Plant Nutraceutical Technology, Wrocław University of Environmental and Life Sciences, Wrocław, Poland
| | - T. Sozański
- Department of Pharmacology, Wrocław Medical University, Wrocław, Poland
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17
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Nowak D, Gośliński M, Kłębukowska L. Antioxidant and Antimicrobial Properties of Selected Fruit Juices. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2022; 77:427-435. [PMID: 35829820 PMCID: PMC9463271 DOI: 10.1007/s11130-022-00983-2] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Accepted: 05/26/2022] [Indexed: 06/01/2023]
Abstract
Fruit and fruit juices are a valuable source of bioactive compounds, which can protect our organisms from oxidative stress. The phenolic compounds and other phytochemicals may affect the antimicrobial properties of juices. The aim of this study has been to evaluate antioxidant and antimicrobial properties of selected berry juices and vitamin C-rich fruit juices. The research material was composed of seven juices, including three from berries (elderberry chokeberry, cranberry), three from vitamin C-rich fruit (sea buckthorn, wild rose, Japanese quince) and one exotic juice from noni fruit. Antioxidant capacity, total polyphenol, total flavonoid and total anthocyanin content were determined. Furthermore, the antimicrobial activity and the minimal inhibitory concentration (MIC) as well as the minimal bactericidal concentration (MBC) were evaluated. The research showed that fruit juices from wild rose, chokeberry and Japanese quince had the highest antioxidant capacity. These juices were characterised by the rich content of polyphenols. Elderberry and chokeberry juices had the highest total anthocyanins. The juices differed in the content of bioactive compounds and specific bactericidal properties against Gram-positive or Gram-negative bacteria. Fruit juices from cranberry, Japanese quince and sea buckthorn had the highest antimicrobial activity. Wild rose, chokeberry and elderberry juices, despite their high antioxidant properties, showed antimicrobial activity only against Gram-positive strains, except Enterococcus faecalis and Clostridium perfringens. Significant differences in the content of bioactive compounds in fruit juices affect the antimicrobial properties juices.
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Affiliation(s)
- Dariusz Nowak
- Department of Nutrition and Dietetics, Faculty of Health Sciences, Ludwik Rydygier Collegium Medicum in Bydgoszcz, Nicolaus Copernicus University in Toruń, Dębowa 3, 85-626, Bydgoszcz, Poland.
| | - Michał Gośliński
- Department of Nutrition and Dietetics, Faculty of Health Sciences, Ludwik Rydygier Collegium Medicum in Bydgoszcz, Nicolaus Copernicus University in Toruń, Dębowa 3, 85-626, Bydgoszcz, Poland
| | - Lucyna Kłębukowska
- Department of Industrial and Food Microbiology, Faculty of Food Science, University of Warmia and Mazury in Olsztyn, pl. Cieszyński 1, 10-726, Olsztyn, Poland
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18
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Extraction of phenolic compounds from cranberrybush (Viburnum opulus L.) fruit using ultrasound, microwave, and ultrasound-microwave combination methods. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01498-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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19
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Ofoe R, Qin D, Gunupuru LR, Thomas RH, Abbey L. Effect of Pyroligneous Acid on the Productivity and Nutritional Quality of Greenhouse Tomato. PLANTS (BASEL, SWITZERLAND) 2022; 11:1650. [PMID: 35807602 PMCID: PMC9268773 DOI: 10.3390/plants11131650] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 05/24/2022] [Revised: 06/19/2022] [Accepted: 06/20/2022] [Indexed: 06/15/2023]
Abstract
Pyroligneous acid (PA) is a reddish-brown liquid obtained through the condensation of smoke formed during biochar production. PA contains bioactive compounds that can be utilized in agriculture to improve plant productivity and quality of edible parts. In this study, we investigated the biostimulatory effect of varying concentrations of PA (i.e., 0%, 0.25%, 0.5%, 1%, and 2% PA/ddH2O (v/v)) application on tomato (Solanum lycopersicum ‘Scotia’) plant growth and fruit quality under greenhouse conditions. Plants treated with 0.25% PA exhibited a significantly (p < 0.001) higher sub-stomatal CO2 concentration and a comparable leaf transpiration rate and stomatal conductance. The total number of fruits was significantly (p < 0.005) increased by approximately 65.6% and 34.4% following the application of 0.5% and 0.25% PA, respectively, compared to the control. The 0.5% PA enhanced the total weight of fruits by approximately 25.5%, while the 0.25% PA increased the elemental composition of the fruits. However, the highest PA concentration of 2% significantly (p > 0.05) reduced plant growth and yield, but significantly (p < 0.001) enhanced tomato fruit juice Brix, electrical conductivity, total dissolved solids, and titratable acidity. Additionally, total phenolic and flavonoid contents were significantly (p < 0.001) increased by the 2% PA. However, the highest carotenoid content was obtained with the 0.5% and 1% PA treatments. Additionally, PA treatment of the tomato plants resulted in a significantly (p < 0.001) high total ascorbate content, but reduced fruit peroxidase activity compared to the control. These indicate that PA can potentially be used as a biostimulant for a higher yield and nutritional quality of tomato.
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Affiliation(s)
- Raphael Ofoe
- Department of Plant, Food, and Environmental Sciences, Faculty of Agriculture, Dalhousie University, Halifax, NS B2N 5E3, Canada; (R.O.); (D.Q.); (L.R.G.)
| | - Dengge Qin
- Department of Plant, Food, and Environmental Sciences, Faculty of Agriculture, Dalhousie University, Halifax, NS B2N 5E3, Canada; (R.O.); (D.Q.); (L.R.G.)
| | - Lokanadha R. Gunupuru
- Department of Plant, Food, and Environmental Sciences, Faculty of Agriculture, Dalhousie University, Halifax, NS B2N 5E3, Canada; (R.O.); (D.Q.); (L.R.G.)
| | - Raymond H. Thomas
- School of Science and the Environment, Grenfell Campus, Memorial University of Newfoundland, Corner Brook, NL A2H 5G4, Canada;
| | - Lord Abbey
- Department of Plant, Food, and Environmental Sciences, Faculty of Agriculture, Dalhousie University, Halifax, NS B2N 5E3, Canada; (R.O.); (D.Q.); (L.R.G.)
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20
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From Foods to Chemotherapeutics: The Antioxidant Potential of Dietary Phytochemicals. Processes (Basel) 2022. [DOI: 10.3390/pr10061222] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
Food plants have been recognized for their medicinal properties for millennia, a concept supported by epidemiological studies indicating long-term health benefits for people consuming greater amounts of fruits and vegetables. As our technology and instrumentation advance, researchers have the ability to identify promising phytochemicals, and examine their potential benefits, or detriments, to human health. While results from trials investigating single chemical supplementation have sometimes produced negative health results, studies investigating the synergistic action of phytochemicals—either within our diet or as an adjuvant to radiation or chemotherapy—appear promising. Utilizing phytochemicals as synergistic agents may lower the chemotherapeutic doses needed to incur physiological results, while also using chemicals with fewer toxic effects. This review investigates a variety of plant-produced chemicals humans typically ingest, their impacts on overall health patterns, molecular mechanisms associated with their health impacts, and the potential of their synergistic use for therapeutic purposes.
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21
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Antioxidant, Anti-Inflammatory and Cytotoxic Activity of Phenolic Compound Family Extracted from Raspberries ( Rubus idaeus): A General Review. Antioxidants (Basel) 2022; 11:antiox11061192. [PMID: 35740089 PMCID: PMC9230908 DOI: 10.3390/antiox11061192] [Citation(s) in RCA: 22] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/09/2022] [Revised: 05/31/2022] [Accepted: 06/07/2022] [Indexed: 02/01/2023] Open
Abstract
Raspberries (Rubus idaeus) possess a wide phenolic family profile; this serves the role of self-protection for the plant. Interest in these compounds have significantly increased, since they have been classified as nutraceuticals due to the positive health effects provided to consumers. Extensive chemical, in vitro and in vivo studies have been performed to prove and validate these benefits and their possible applications as an aid when treating several chronic degenerative diseases, characterized by oxidative stress and an inflammatory response. While many diseases could be co-adjuvanted by the intake of these phenolic compounds, this review will mainly discuss their effects on cancer. Anthocyanins and ellagitannins are known to provide a major antioxidant capacity in raspberries. The aim of this review is to summarize the current knowledge concerning the phenolic compound family of raspberries, and topics discussed include their characterization, biosynthesis, bioavailability, cytotoxicity, antioxidant and anti-inflammatory activities.
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22
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Mendonça JDS, Guimarães RDCA, Zorgetto-Pinheiro VA, Fernandes CDP, Marcelino G, Bogo D, Freitas KDC, Hiane PA, de Pádua Melo ES, Vilela MLB, do Nascimento VA. Natural Antioxidant Evaluation: A Review of Detection Methods. Molecules 2022; 27:3563. [PMID: 35684500 PMCID: PMC9182375 DOI: 10.3390/molecules27113563] [Citation(s) in RCA: 24] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2021] [Revised: 11/19/2021] [Accepted: 11/24/2021] [Indexed: 02/04/2023] Open
Abstract
Antioxidants have drawn the attention of the scientific community due to being related to the prevention of various degenerative diseases. The antioxidant capacity has been extensively studied in vitro, and different methods have been used to assess its activity. However, the main issues related to studying natural antioxidants are evaluating whether these antioxidants demonstrate a key role in the biological system and assessing their bioavailability in the organism. The majority of outcomes in the literature are controversial due to a lack of method standardization and their proper application. Therefore, this study aims to compile the main issues concerning the natural antioxidant field of study, comparing the most common in vitro methods to evaluate the antioxidant activity of natural compounds, demonstrating the antioxidant activity in biological systems and the role of the main antioxidant enzymes of redox cellular signaling and explaining how the bioavailability of bioactive compounds is evaluated in animal models and human clinical trials.
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Affiliation(s)
- Jenifer da Silva Mendonça
- Graduate Program in Health and Development in the Central-West Region of Brazil, Federal University of Mato Grosso do Sul, Campo Grande 79070-900, Brazil; (J.d.S.M.); (R.d.C.A.G.); (V.A.Z.-P.); (G.M.); (D.B.); (K.d.C.F.); (P.A.H.); (E.S.d.P.M.)
| | - Rita de Cássia Avellaneda Guimarães
- Graduate Program in Health and Development in the Central-West Region of Brazil, Federal University of Mato Grosso do Sul, Campo Grande 79070-900, Brazil; (J.d.S.M.); (R.d.C.A.G.); (V.A.Z.-P.); (G.M.); (D.B.); (K.d.C.F.); (P.A.H.); (E.S.d.P.M.)
| | - Verônica Assalin Zorgetto-Pinheiro
- Graduate Program in Health and Development in the Central-West Region of Brazil, Federal University of Mato Grosso do Sul, Campo Grande 79070-900, Brazil; (J.d.S.M.); (R.d.C.A.G.); (V.A.Z.-P.); (G.M.); (D.B.); (K.d.C.F.); (P.A.H.); (E.S.d.P.M.)
| | - Carolina Di Pietro Fernandes
- Group of Spectroscopy and Bioinformatics Applied Biodiversity and Health (GEBABS), Federal University of Mato Grosso do Sul, Campo Grande 79070-900, Brazil;
| | - Gabriela Marcelino
- Graduate Program in Health and Development in the Central-West Region of Brazil, Federal University of Mato Grosso do Sul, Campo Grande 79070-900, Brazil; (J.d.S.M.); (R.d.C.A.G.); (V.A.Z.-P.); (G.M.); (D.B.); (K.d.C.F.); (P.A.H.); (E.S.d.P.M.)
| | - Danielle Bogo
- Graduate Program in Health and Development in the Central-West Region of Brazil, Federal University of Mato Grosso do Sul, Campo Grande 79070-900, Brazil; (J.d.S.M.); (R.d.C.A.G.); (V.A.Z.-P.); (G.M.); (D.B.); (K.d.C.F.); (P.A.H.); (E.S.d.P.M.)
| | - Karine de Cássia Freitas
- Graduate Program in Health and Development in the Central-West Region of Brazil, Federal University of Mato Grosso do Sul, Campo Grande 79070-900, Brazil; (J.d.S.M.); (R.d.C.A.G.); (V.A.Z.-P.); (G.M.); (D.B.); (K.d.C.F.); (P.A.H.); (E.S.d.P.M.)
| | - Priscila Aiko Hiane
- Graduate Program in Health and Development in the Central-West Region of Brazil, Federal University of Mato Grosso do Sul, Campo Grande 79070-900, Brazil; (J.d.S.M.); (R.d.C.A.G.); (V.A.Z.-P.); (G.M.); (D.B.); (K.d.C.F.); (P.A.H.); (E.S.d.P.M.)
| | - Elaine Silva de Pádua Melo
- Graduate Program in Health and Development in the Central-West Region of Brazil, Federal University of Mato Grosso do Sul, Campo Grande 79070-900, Brazil; (J.d.S.M.); (R.d.C.A.G.); (V.A.Z.-P.); (G.M.); (D.B.); (K.d.C.F.); (P.A.H.); (E.S.d.P.M.)
- Group of Spectroscopy and Bioinformatics Applied Biodiversity and Health (GEBABS), Federal University of Mato Grosso do Sul, Campo Grande 79070-900, Brazil;
- School of Medicine, Federal University of Mato Grosso do Sul, Campo Grande 79070-900, Brazil;
| | | | - Valter Aragão do Nascimento
- Graduate Program in Health and Development in the Central-West Region of Brazil, Federal University of Mato Grosso do Sul, Campo Grande 79070-900, Brazil; (J.d.S.M.); (R.d.C.A.G.); (V.A.Z.-P.); (G.M.); (D.B.); (K.d.C.F.); (P.A.H.); (E.S.d.P.M.)
- Group of Spectroscopy and Bioinformatics Applied Biodiversity and Health (GEBABS), Federal University of Mato Grosso do Sul, Campo Grande 79070-900, Brazil;
- School of Medicine, Federal University of Mato Grosso do Sul, Campo Grande 79070-900, Brazil;
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In Vitro Anthelmintic Activity of Sea Buckthorn (Hippophae rhamnoides) Berry Juice against Gastrointestinal Nematodes of Small Ruminants. BIOLOGY 2022; 11:biology11060825. [PMID: 35741346 PMCID: PMC9219796 DOI: 10.3390/biology11060825] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 04/10/2022] [Revised: 05/18/2022] [Accepted: 05/24/2022] [Indexed: 11/21/2022]
Abstract
Gastrointestinal nematodes are one of the major threats in small ruminant breeding. Their control is difficult due to the development of anthelmintic resistance, and the search for new molecules endowed with anthelmintic activity (AH) is considered a priority. In this context, we evaluated the in vitro AH activity of two commercial sea buckthorn (Hippophae rhamnoides) berry juices, namely SBT and SBF. The in vitro evaluation was based on the egg-hatch test and larval exsheathment assay at different concentrations. Data were statistically analysed, and the EC50 was calculated. Chemical analyses were performed to evaluate the total polyphenol content of the juices and chemical profile of the most represented compounds. The role of the polyphenolic fraction in the anthelmintic activity of the juices was also assessed. At the highest concentrations, the activity of SBT was high in both tests and comparable to that observed in the thiabendazole-treated positive controls, while SBF showed a lower efficacy. Glycosylated isorhamnetin and quercetin were the most represented polyphenolic compounds in both juices. In conclusion, both H. rhamnoides berry juices tested in this study showed interesting anthelmintic properties in vitro.
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Phytotherapeutic Approaches to the Prevention of Age-Related Changes and the Extension of Active Longevity. Molecules 2022; 27:molecules27072276. [PMID: 35408672 PMCID: PMC9000830 DOI: 10.3390/molecules27072276] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2022] [Revised: 03/29/2022] [Accepted: 03/30/2022] [Indexed: 02/01/2023] Open
Abstract
Maintaining quality of life with an increase in life expectancy is considered one of the global problems of our time. This review explores the possibility of using natural plant compounds with antioxidant, anti-inflammatory, anti-glycation, and anti-neurodegenerative properties to slow down the onset of age-related changes. Age-related changes such as a decrease in mental abilities, the development of inflammatory processes, and increased risk of developing type 2 diabetes have a significant impact on maintaining quality of life. Herbal preparations can play an essential role in preventing and treating neurodegenerative diseases that accompany age-related changes, including Alzheimer’s and Parkinson’s diseases. Medicinal plants have known sedative, muscle relaxant, neuroprotective, nootropic, and antiparkinsonian properties. The secondary metabolites, mainly polyphenolic compounds, are valuable substances for the development of new anti-inflammatory and hypoglycemic agents. Understanding how mixtures of plants and their biologically active substances work together to achieve a specific biological effect can help develop targeted drugs to prevent diseases associated with aging and age-related changes. Understanding the mechanisms of the biological activity of plant complexes and mixtures determines the prospects for using metabolomic and biochemical methods to prolong active longevity.
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Hergesell K, Valentová K, Velebný V, Vávrová K, Dolečková I. Common cosmetic compounds can reduce air pollution-induced oxidative stress and pro-inflammatory response in the skin. Skin Pharmacol Physiol 2022; 35:156-165. [DOI: 10.1159/000522276] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2021] [Accepted: 01/26/2022] [Indexed: 11/19/2022]
Abstract
Introduction: Constantly increasing air pollution (AP) poses a concern negatively affecting our health including the skin. A typical manifestation of the skin damage induced by AP is its premature aging, irritation, skin barrier impairment, pigmentation disorders and development or exacerbation of various skin diseases. For these reasons, it is crucial to protect the skin from the negative effects of AP. In this study we evaluated the ability of some compounds commonly used in dermatological or cosmetic preparations with various biological activities to reduce AP-induced skin damage.
Methods: We established a new experimental model using porcine skin explants exposed to cigarette smoke (CS) where we determined the level of reactive oxygen species (ROS) in the stratum corneum, skin barrier lipids peroxidation and gene expression of the pro-inflammatory cytokine IL-6 in the epidermis. We then tested several polysaccharides and their derivatives such as sodium hyaluronate (SH) of different molecular weights (MW, 1,6 MDa, 300 kDa, 15 kDa, 5 kDa), yeast glucomannan, schizophyllan and carboxymethyl β-glucan, a vitamin C derivative sodium ascorbyl phosphate, niacinamide and D-panthenol for their ability to prevent CS-induced skin damage. For the evaluation and comparison of their mechanism of action, film-forming effect was determined by TEWL and gloss measurements and the antioxidant properties were assessed by DPPH assay.
Results: In the skin samples exposed to CS we observed significant negative changes such as the presence of large amount of ROS in the stratum corneum, a high level of skin barrier lipids peroxidation and upregulated IL6 gene expression. Pretreatment of the skin samples with all the tested substances significantly prevented CS-induced skin damage. The most effective was high MW SH probably due to its best film-forming effect and sodium ascorbyl phosphate with the best antioxidant properties.
Conclusion: AP leads to a significant skin damage which can be effectively prevented by using some conventional cosmetic and dermatological ingredients with various mechanisms of action.
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Evaluation of In Vitro Wound-Healing Potential, Antioxidant Capacity, and Antimicrobial Activity of Stellaria media (L.) Vill. APPLIED SCIENCES-BASEL 2021. [DOI: 10.3390/app112311526] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Abstract
The healing of skin wounds remains an important concern in medicine, especially in chronic wounds caused by various diseases such as diabetes. Using herbs or herbal products to heal skin wounds is a therapeutic challenge for traditional medicine. In this context, the main aim of our work was to highlight the in vitro healing potential of Stellaria media (L.) Vill. (SM) extract using the scratch assay on normal human dermal fibroblasts (NHDF). The ability to stimulate cell migration and proliferation under the influence of different concentrations of SM extract (range between 12.5 and 200 µg/mL) was determined compared to the control (untreated in vitro-simulated wound) and positive control (allantoin 50 µg/mL). Our results showed that the concentration of 100 µg/mL SM extract applied on the simulated wound recorded the strongest and fastest (24 h) migration (with wound closure) and proliferation of NHDF compared with the control. In addition, the SM extract was characterized in terms of bioactive compounds (total phenols and flavonoids content), antioxidant capacity (FRAP (The Ferric-Reducing Antioxidant Power) assay and electrochemical method), and antimicrobial activity. The results show that the SM extract contains a considerable amount of polyphenols (17.19 ± 1.32 mg GAE/g dw and 7.28 ± 1.18 mg QE/g dw for total phenol and flavonoid content, respectively) with antioxidant capacity. Antimicrobial activity against Gram-positive bacteria (S. aureus) is higher than E. coli at a dose of 15 µg/mL. This study showed that Stellaria media is a source of polyphenols compounds with antioxidant capacity, and for the first time, its wound healing potential was emphasized.
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Teles JS, Morais RA, Silva SMT, Pereira AS, Pires CRF. Physicochemical and sensory characterization of jambolan jams. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15667] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Jamayle Silva Teles
- Department of Nutrition Food Technology Laboratory Federal University of Tocantins Palmas Brazil
| | - Rômulo Alves Morais
- Department of Food Engineering Kinetics and Process Modeling Laboratory Federal University of Tocantins Palmas Brazil
| | | | - Anielli Souza Pereira
- Department of Nutrition Food Technology Laboratory Federal University of Tocantins Palmas Brazil
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Silva-Espinoza MA, Salvador A, Camacho MDM, Martínez-Navarrete N. Impact of freeze-drying conditions on the sensory perception of a freeze-dried orange snack. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:4585-4590. [PMID: 33474724 DOI: 10.1002/jsfa.11101] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/23/2020] [Revised: 10/28/2020] [Accepted: 01/20/2021] [Indexed: 06/12/2023]
Abstract
BACKGROUND The health benefits provided by fruit mean that there is continuous interest in offering consumers new products to stimulate its consumption. To this end, dehydrated fruit snacks may be an interesting option. In this study, we evaluated the impact of freezing rate (slow and high), shelf temperature (40 and 50 °C), and working pressure (5 and 100 Pa) on the perception and acceptability of a freeze-dried orange snack obtained from an orange puree. RESULTS Of the different freeze-drying conditions studied, working pressure was the variable with the greatest effect. The lowest working pressure (5 Pa) led to samples being obtained with a slightly lower water content, which was perceived with higher citrus flavor and crispiest. The highest pressure (100 Pa) led to samples with a greater water content, perceived with a more yellow intense color. Nevertheless, there is no significant consumer preference for any of the different processed samples. The number of force peaks, which is positively correlated with the crispness, shows a significant and negative correlation (r = -0.91) with the water content of the sample. CONCLUSION The study revealed that considerations other than the sensory can determine the best conditions of the freeze-drying process with which to obtain an orange snack. The number of force peaks obtained from a penetration test may be proposed as a tool for instrumental analysis of the snack's crispness that supplies information closely resembling customer perception of this attribute. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Marilú Andrea Silva-Espinoza
- Food Technology Department, Food Investigation and Innovation Group, Universitat Politècnica de València, Valencia, Spain
| | - Ana Salvador
- Laboratorio de Propiedades Físicas y Sensoriales y Ciencia del Consumidor, Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Valencia, Spain
| | - María Del Mar Camacho
- Food Technology Department, Food Investigation and Innovation Group, Universitat Politècnica de València, Valencia, Spain
| | - Nuria Martínez-Navarrete
- Food Technology Department, Food Investigation and Innovation Group, Universitat Politècnica de València, Valencia, Spain
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Sigwela V, De Wit M, du Toit A, Osthoff G, Hugo A. Bioactive Betalain Extracts from Cactus Pear Fruit Pulp, Beetroot Tubers, and Amaranth Leaves. Molecules 2021; 26:5012. [PMID: 34443599 PMCID: PMC8400690 DOI: 10.3390/molecules26165012] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2021] [Revised: 08/10/2021] [Accepted: 08/13/2021] [Indexed: 11/16/2022] Open
Abstract
Natural food items and the additional benefits they provide have received considerable attention in recent years. Betalains are nutritious pigments which have valuable biological properties, e.g., antioxidant and free radical scavenging activity. In this study, aqueous betalain extracts were obtained from different coloured cactus pears (purple, red/pink, and orange), amaranth, and beetroot, with and without the addition of ascorbic acid, microwave-heated, and freeze-dried and subsequently analysed by thin layer chromatography (TLC). Beetroot samples without the addition of ascorbic acid (AA) had lower phenols, flavonoids, and ascorbic acid content than beetroot samples extracted with the addition of AA. Amaranth had significantly higher contents of antioxidants than all the other plants. Results for phenolic compounds showed that there were no significant differences between cactus pear cultivars, however, significant differences were seen between the two beetroot samples (microwave-heated with and without AA) as well as amaranth. For flavonoid compounds, amaranth had significantly higher values than all other samples. The lowest flavonoid content was found in beetroot without AA (0.49 mgCE/g). For ascorbic acid, significant differences were noticed between amaranth (71.71 mg/100 g) and samples from cactus pear and beetroot. TLC results showed that purple and red cactus pear samples had the most vivid colours, a reflection of the high betacyanin and betaxanthin contents in the cultivars. Moreover, extracts from cactus pear, beetroot, and amaranth were classified according to a decision tree which was designed by the Code of Federal Regulations/Food Additives Regulation of the EU. The classification of betalain pigment extracts as colouring foods was achieved through enrichment factor calculations and the colourant decision tree. The results showed that the betalain pigment extraction method used is inexpensive, time-saving, energy-saving, non-toxic, and chemical solvent free and yields high concentrations of betalains.
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Affiliation(s)
- Vuyisa Sigwela
- Department of Sustainable Food Systems and Development, University of the Free State, P.O. Box 339, Bloemfontein 9301, South Africa; (V.S.); (A.d.T.)
| | - Maryna De Wit
- Department of Sustainable Food Systems and Development, University of the Free State, P.O. Box 339, Bloemfontein 9301, South Africa; (V.S.); (A.d.T.)
| | - Alba du Toit
- Department of Sustainable Food Systems and Development, University of the Free State, P.O. Box 339, Bloemfontein 9301, South Africa; (V.S.); (A.d.T.)
| | - Gernot Osthoff
- Department of Microbial, Biochemical and Food Biotechnology, University of the Free State, P.O. Box 339, Bloemfontein 9301, South Africa;
| | - Arno Hugo
- Department of Animal Science, University of the Free State, P.O. Box 339, Bloemfontein 9301, South Africa;
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Kalinowska M, Gołębiewska E, Mazur L, Lewandowska H, Pruszyński M, Świderski G, Wyrwas M, Pawluczuk N, Lewandowski W. Crystal Structure, Spectroscopic Characterization, Antioxidant and Cytotoxic Activity of New Mg(II) and Mn(II)/Na(I) Complexes of Isoferulic Acid. MATERIALS (BASEL, SWITZERLAND) 2021; 14:3236. [PMID: 34208366 PMCID: PMC8231219 DOI: 10.3390/ma14123236] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 04/30/2021] [Revised: 05/29/2021] [Accepted: 06/07/2021] [Indexed: 12/17/2022]
Abstract
The Mg(II) and heterometallic Mn(II)/Na(I) complexes of isoferulic acid (3-hydroxy-4-methoxycinnamic acid, IFA) were synthesized and characterized by infrared spectroscopy FT-IR, FT-Raman, electronic absorption spectroscopy UV/VIS, and single-crystal X-ray diffraction. The reaction of MgCl2 with isoferulic acid in the aqueous solutions of NaOH resulted in synthesis of the complex salt of the general formula of [Mg(H2O)6]⋅(C10H9O4)2⋅6H2O. The crystal structure of this compound consists of discrete octahedral [Mg(H2O)6]2+ cations, isoferulic acid anions and solvent water molecules. The hydrated metal cations are arranged among the organic layers. The multiple hydrogen-bonding interactions established between the coordinated and lattice water molecules and the functional groups of the ligand stabilize the 3D architecture of the crystal. The use of MnCl2 instead of MgCl2 led to the formation of the Mn(II)/Na(I) complex of the general formula [Mn3Na2(C10H7O4)8(H2O)8]. The compound is a 3D coordination polymer composed of centrosymmetric pentanuclear subunits. The antioxidant activity of these compounds was evaluated by assays based on different antioxidant mechanisms of action, i.e., with •OH, DPPH• and ABTS•+ radicals as well as CUPRAC (cupric ions reducing power) and lipid peroxidation inhibition assays. The pro-oxidant property of compounds was measured as the rate of oxidation of Trolox. The Mg(II) and Mn(II)/Na(I) complexes with isoferulic acid showed higher antioxidant activity than ligand alone in DPPH (IFA, IC50 = 365.27 μM, Mg(II) IFA IC50 = 153.50 μM, Mn(II)/Na(I) IFA IC50 = 149.00 μM) and CUPRAC assays (IFA 40.92 μM of Trolox, Mg(II) IFA 87.93 μM and Mn(II)/Na(I) IFA 105.85 μM of Trolox; for compounds' concentration 10 μM). Mg(II) IFA is a better scavenger of •OH than IFA and Mn(II)/Na(I) IFA complex. There was no distinct difference in ABTS•+ and lipid peroxidation assays between isoferulic acid and its Mg(II) complex, while Mn(II)/Na(I) complex showed lower activity than these compounds. The tested complexes displayed only slight antiproliferative activity tested in HaCaT human immortalized keratinocyte cell line within the solubility range. The Mn(II)/Na(I) IFA (16 μM in medium) caused an 87% (±5%) decrease in cell viability, the Mg salt caused a comparable, i.e., 87% (±4%) viability decrease in a concentration of 45 μM, while IFA caused this level of cell activity attenuation (87% ± 5%) at the concentration of 1582 μM (significant at α = 0.05).
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Affiliation(s)
- Monika Kalinowska
- Department of Chemistry, Biology and Biotechnology, Institute of Civil Engineering and Energetics, Faculty of Civil Engineering and Environmental Science, Bialystok University of Technology, Wiejska 45E Street, 15-351 Bialystok, Poland; (E.G.); (G.Ś.); (M.W.); (N.P.); (W.L.)
| | - Ewelina Gołębiewska
- Department of Chemistry, Biology and Biotechnology, Institute of Civil Engineering and Energetics, Faculty of Civil Engineering and Environmental Science, Bialystok University of Technology, Wiejska 45E Street, 15-351 Bialystok, Poland; (E.G.); (G.Ś.); (M.W.); (N.P.); (W.L.)
| | - Liliana Mazur
- Department of General and Coordination Chemistry and Crystallography, Institute of Chemical Sciences, Faculty of Chemistry, Maria Curie-Skłodowska University, M. C. Skłodowskiej Sq. 2, 20-031 Lublin, Poland;
| | - Hanna Lewandowska
- Institute of Nuclear Chemistry and Technology, 16 Dorodna Street, 03-195 Warsaw, Poland; (H.L.); (M.P.)
| | - Marek Pruszyński
- Institute of Nuclear Chemistry and Technology, 16 Dorodna Street, 03-195 Warsaw, Poland; (H.L.); (M.P.)
- NOMATEN Centre of Excellence, National Centre of Nuclear Research, 7 Andrzeja Soltana Street, 05-400 Otwock, Poland
| | - Grzegorz Świderski
- Department of Chemistry, Biology and Biotechnology, Institute of Civil Engineering and Energetics, Faculty of Civil Engineering and Environmental Science, Bialystok University of Technology, Wiejska 45E Street, 15-351 Bialystok, Poland; (E.G.); (G.Ś.); (M.W.); (N.P.); (W.L.)
| | - Marta Wyrwas
- Department of Chemistry, Biology and Biotechnology, Institute of Civil Engineering and Energetics, Faculty of Civil Engineering and Environmental Science, Bialystok University of Technology, Wiejska 45E Street, 15-351 Bialystok, Poland; (E.G.); (G.Ś.); (M.W.); (N.P.); (W.L.)
| | - Natalia Pawluczuk
- Department of Chemistry, Biology and Biotechnology, Institute of Civil Engineering and Energetics, Faculty of Civil Engineering and Environmental Science, Bialystok University of Technology, Wiejska 45E Street, 15-351 Bialystok, Poland; (E.G.); (G.Ś.); (M.W.); (N.P.); (W.L.)
| | - Włodzimierz Lewandowski
- Department of Chemistry, Biology and Biotechnology, Institute of Civil Engineering and Energetics, Faculty of Civil Engineering and Environmental Science, Bialystok University of Technology, Wiejska 45E Street, 15-351 Bialystok, Poland; (E.G.); (G.Ś.); (M.W.); (N.P.); (W.L.)
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Processing of chestnut rose juice using three-stage ultra-filtration combined with high pressure processing. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111127] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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A Grape Juice Supplemented with Natural Grape Extracts Is Well Accepted by Consumers and Reduces Brain Oxidative Stress. Antioxidants (Basel) 2021; 10:antiox10050677. [PMID: 33926060 PMCID: PMC8146453 DOI: 10.3390/antiox10050677] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2021] [Revised: 04/16/2021] [Accepted: 04/24/2021] [Indexed: 02/06/2023] Open
Abstract
Neurodegenerative diseases pose a major health problem for developed countries. Stress, which induces oxidation in the brain, has been identified as the main risk factor for these disorders. We have developed an antioxidant-enriched drink and have examined its protective properties against acute oxidative stress. We found that addition of red grape polyphenols and MecobalActive® to grape juice did not provoke changes in juice organoleptic characteristics, and that the pasteurization process did not greatly affect the levels of flavonoids and vitamin B12. Out of all combinations, grape juice with red grape polyphenols was selected by expert judges (28.6% selected it as their first choice). In vivo, oral administration of grape juice supplemented with red grape polyphenols exerted an antioxidant effect in the brain of stressed mice reducing two-fold the expression of genes involved in inflammation and oxidation mechanisms and increasing three-fold the expression of genes related to protection against oxidative stress. In addition, we found that this drink augmented antioxidant enzyme activity (17.8 vs. 8.2 nmol/mg), and prevented lipid peroxidation in the brain (49.7 vs. 96.5 nmol/mg). Therefore, we propose supporting the use of this drink by the general population as a new and global strategy for the prevention of neurodegeneration.
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Multidimensional Comparative Analysis of Bioactive Phenolic Compounds of Honeys of Various Origin. Antioxidants (Basel) 2021; 10:antiox10040530. [PMID: 33805391 PMCID: PMC8065985 DOI: 10.3390/antiox10040530] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2021] [Revised: 03/23/2021] [Accepted: 03/26/2021] [Indexed: 01/11/2023] Open
Abstract
Honey is a natural product which owes its health benefits to its numerous bioactive compounds. The composition of honey is highly diverse and depends on the type of honey and its origin. Antioxidant capacity arises mainly from the total content of polyphenols and their composition. The aim of this study was to perform a multidimensional comparative analysis of phenolic compounds of honeys of various origins. Honeydew, buckwheat, manuka, Malaysian and goldenrod honeys had the highest antioxidant capacity (above 400 mg Trolox equivalents kg−1). These honeys were also characterized by the highest total polyphenol content (about 2500 mg gallic acid equivalents (GAE) kg−1) and the highest total flavonoid content (1400–1800 mg catechin equivalents (CAE) kg−1). Other honeys had much lower antioxidant properties. A multidimensional analysis of the profiles of phenolic compounds showed that honeys constitute a non-homogeneous data set and manuka honey was in contrast to other samples. Principal component analysis (PCA) (based on 18 phenolic compounds) distinguished honeys into five groups. Manuka, Malaysian and honeydew honeys created their own separate groups and the location of other honeys was variable. Ultra-high-performance liquid chromatography (UHPLC) analysis demonstrated that profiles of polyphenols in honeys were highly varied. Caffeic acid, datiscetin and rhamnetin were characteristic compounds for manuka honey. Quercetin, kaempferol and apigenin were present in all honeys except Malaysian honey. The antioxidant properties and the profiles of bioactive phenolic compounds of honeys were miscellaneous. The richest sources of polyphenols were local buckwheat and honeydew honeys, alongside exotic manuka and Malaysian honeys. These honeys could provide valuable ingredients to the human diet, helping to prevent diseases.
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El-Hawary SS, El-Fitiany RA, Mousa OM, Salama AAA, El Gedaily RA. Metabolic profiling and in vivo hepatoprotective activity of Malpighia glabra L. leaves. J Food Biochem 2020; 45:e13588. [PMID: 33349967 DOI: 10.1111/jfbc.13588] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/13/2020] [Revised: 11/20/2020] [Accepted: 11/29/2020] [Indexed: 11/28/2022]
Abstract
Although Malpighia glabra Linn. fruits are well studied for their nutritional and medicinal prominence; little attention has been given to the leaves. Our study intends to investigate the leaves metabolic profile using Q-TOF LC/MS/MS (Quadrupole-Time-of-Flight-Liquid-Chromatography-Mass-Spectrometry), and to explore their in vivo hepatoprotective activity in rats using CCL4 -induced hepatic damage model and silymarin as standard. Fifty metabolites were characterized, belonging to different classes; coumarins (capensine, daphnoretin, and scopoletin), flavonoids (mainly quercetin and apigenin glycosides), phenolic acids (cinnamic acid and quinic acid derivatives) and amino acids (adenosine, homoisoleucine, and phenylalanine).These compounds are detected in the leaves for the first time. The hepatoprotective activity at three doses (200, 400, and 800 mg/kg) was investigated. The dose of 800 mg/Kg showed the highest hepatoprotective effect as it reduced the elevated serum levels of ALT, AST, NO, and TNF-α liver content by 26, 24, 23, and 42%, respectively, it also remarkably increased the serum level of catalase by 102%. All the tested doses showed higher reduction in serum level of TNF-α compared to silymarin which suggests their strong anti-inflammatory potential. M. glabra leaves are revealed to be a rich source of secondary metabolites and proved to possess significant hepatoprotective potential. PRACTICAL APPLICATIONS: The performed analyses in this study shows the richness of Malpighia glabra Linn. leaves in a plethora of beneficial and safe phytochemicals which are well-known to have a pivotal role in protection against different diseases including liver disorders. The carried-out investigations were done using Q-TOF LC/MS/MS analysis which is a reliable technique for the determination, characterization and identification of bioactive metabolites; in addition to evaluation of the hepatoprotective effect of the leaves. Therefore, this study may emphasize that Malpighia glabra Linn. leaves may have the same nutritional and medicinal importance as its fruits, and they could be incorporated into pharmaceuticals and foods instead of discarding them.
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Affiliation(s)
- Seham S El-Hawary
- Pharmacognosy Department, Faculty of Pharmacy, Cairo University, Giza, Egypt
| | - Rana Ahmed El-Fitiany
- Pharmacognosy Department, Faculty of Pharmacy, Egyptian Chinese University, Cairo, Egypt
| | - Ola Mohamed Mousa
- Pharmacognosy Department, Faculty of Pharmacy, Cairo University, Giza, Egypt.,Pharmacognosy Department, Faculty of Pharmacy, Ahram Canadian University, Giza, Egypt
| | | | - Rania A El Gedaily
- Pharmacognosy Department, Faculty of Pharmacy, Cairo University, Giza, Egypt
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Skąpska S, Marszałek K, Woźniak Ł, Szczepańska J, Danielczuk J, Zawada K. The Development and Consumer Acceptance of Functional Fruit-Herbal Beverages. Foods 2020; 9:foods9121819. [PMID: 33302360 PMCID: PMC7762522 DOI: 10.3390/foods9121819] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/06/2020] [Revised: 12/04/2020] [Accepted: 12/05/2020] [Indexed: 11/16/2022] Open
Abstract
The development of functional beverages often requires a compromise between the palatability and high content of bio-active compounds. The purpose of this study was to elaborate on the fruit-herbal beverages with defined pro-health functions and evaluate their consumer acceptance. The beverages contained 80% of juices obtained from the fruits of aronia, rugosa rose, acerola, sea buckthorn, and cranberry. Each beverage was supplemented with different plant extracts which enhanced the designed functions of the beverage. The beverages were sweetened with sugar or with steviol glycosides, and were preserved by thermal pasteurization. The main groups of bio-active compounds and antioxidant capacity using ABTS, DPPH, and ORAC methods were analysed before and after pasteurization. The sensory acceptance was tested by 60 adult consumers who assessed the desirability of taste, odour, colour, and overall quality. Each beverage contained substantial amounts of polyphenols, including anthocyanins; rosehip-acerola and sea buckthorn beverages were also sources of vitamin C and carotenoids. All these components were stable under thermal treatment. Rosehip-acerola beverages had the highest antioxidant capacity, which was measured using all three methods exhibited. The highest level of consumer acceptance and willingness to purchase went to aronia beverages, while the sea buckthorn gained the lowest. There was no significant difference between the acceptance of beverages sweetened with sugar and stevia. Women and the 25- to 34-year-old consumer group rated the overall acceptability of the beverages slightly higher, although this was not reflected in their inclination to buy them. Attitude toward proper body mass and health had no influence on overall acceptance and willingness to complete the purchases. The main motivation for purchasing the functional beverages was their sensory acceptance, even if the consumers were informed of their potential health benefits.
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Affiliation(s)
- Sylwia Skąpska
- Department of Fruit and Vegetable Product Technology, Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology, 36 Rakowiecka Str., 02-532 Warsaw, Poland; (K.M.); (Ł.W.); (J.S.); (J.D.)
- Correspondence:
| | - Krystian Marszałek
- Department of Fruit and Vegetable Product Technology, Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology, 36 Rakowiecka Str., 02-532 Warsaw, Poland; (K.M.); (Ł.W.); (J.S.); (J.D.)
| | - Łukasz Woźniak
- Department of Fruit and Vegetable Product Technology, Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology, 36 Rakowiecka Str., 02-532 Warsaw, Poland; (K.M.); (Ł.W.); (J.S.); (J.D.)
| | - Justyna Szczepańska
- Department of Fruit and Vegetable Product Technology, Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology, 36 Rakowiecka Str., 02-532 Warsaw, Poland; (K.M.); (Ł.W.); (J.S.); (J.D.)
| | - Joanna Danielczuk
- Department of Fruit and Vegetable Product Technology, Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology, 36 Rakowiecka Str., 02-532 Warsaw, Poland; (K.M.); (Ł.W.); (J.S.); (J.D.)
| | - Katarzyna Zawada
- Department of Physical Chemistry, Faculty of Pharmacy with the Laboratory Medicine Division, Medical University of Warsaw, 1 Banacha St., 02-091 Warsaw, Poland;
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Effect of extract or infusion of leaves of the Hibiscus sabdariffa L. in the production and storage of the beverage blends with cupuassu: physico-chemical and sensory acceptance. Journal of Food Science and Technology 2020; 58:2395-2405. [PMID: 33967336 DOI: 10.1007/s13197-020-04752-4] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/15/2020] [Accepted: 08/21/2020] [Indexed: 10/23/2022]
Abstract
This study aimed to produce beverages using extract or infusion of Hibiscus sabdariffa leaves with cupuassu pulp. The blended drinks with cold or hot extraction were formulated using the response surface methodology. Moreover, the physico-chemical and sensory stability of these beverages was performed for 180 days. The conditions production for beverage leaf extract were: 28% leaf extract, 72% cupuassu pulp, and 14°Brix. For beverage leaf infusion, were 37% leaf extract, 63% cupuassu pulp, and 13°Brix. Comparing the two beverages, the polyphenolic compounds and the antioxidant activity (ABTS and DPPH) were higher in the blends produced with leaf extract. Thus, the cold extract provided better extraction of these components in the leaves. During storage, pH, reducing and total sugars and soluble solids of blends increased linearly (p < 0.05). Nevertheless, vitamin C, polyphenolic compounds, and the antioxidant activity reduced linearly (p < 0.05). The sensory acceptance of blends containing leaf extract, in the hedonic scale, all sensory attributes were positively scored up to 135 days. At 180 days, the acceptance reduced for rejection. The blended beverage containing leaf infusion had all sensory attributes positively scored up to 90 days, with a rating between 6.27 and 7.42. At 135 and 180 days, the values were in the indifference region of the hedonic scale or acceptance region. Therefore, the blend with leaf infusion maintained better acceptance during storage when compared to leaf extract beverage. Thus, the blended beverages had good nutritional value and sensory acceptance and were acceptable for up to 135 days.
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Antimicrobial Effect of Natural Berry Juices on Common Oral Pathogenic Bacteria. Antibiotics (Basel) 2020; 9:antibiotics9090533. [PMID: 32847029 PMCID: PMC7557983 DOI: 10.3390/antibiotics9090533] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2020] [Revised: 08/14/2020] [Accepted: 08/20/2020] [Indexed: 01/04/2023] Open
Abstract
(1) Background: Antimicrobial agents such as chlorhexidine (CHX) are commonly used in oral plaque control. However, sometimes those agents lack antimicrobial efficiency or cause undesired side effects. To identify alternative anti-infective agents, the present study investigated the antibacterial activity of all-fruit juices derived from blackcurrant, redcurrant, cranberry and raspberry on common oral pathogenic gram-positive and gram-negative bacteria (Streptococcus mutans, Streptococcus gordonii, Streptococcus sobrinus, Actinomyces naeslundii, Fusobacterium nucleatum, Aggregatibacter actinomycetemcomitans, Porphyromonas gingivalis, Enterococcus faecalis). (2) Methods: Antibacterial efficiency was evaluated by agar diffusion assay and in direct contact with bacteria in planktonic culture. Furthermore, cytotoxicity on human gingival fibroblasts was determined. (3) Results: Blackcurrant juice was most efficient at suppressing bacteria; followed by the activity of redcurrant and cranberry juice. Raspberry juice only suppressed P. gingivalis significantly. Only high-concentrated blackcurrant juice showed minimal cytotoxic effects which were significantly less compared to the action of CHX. (4) Conclusion: Extracts from natural berry juices might be used for safe and efficient suppression of oral pathogenic bacterial species.
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Influence of an Orange Product Composition on the Characteristics of the Obtained Freeze-dried Cake and Powder as Related to Their Consumption Pattern. FOOD BIOPROCESS TECH 2020. [DOI: 10.1007/s11947-020-02485-y] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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39
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Hou Z, Yang H, Zhao Y, Xu L, Zhao L, Wang Y, Liao X. Chemical characterization and comparison of two chestnut rose cultivars from different regions. Food Chem 2020; 323:126806. [PMID: 32330647 DOI: 10.1016/j.foodchem.2020.126806] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2020] [Revised: 03/20/2020] [Accepted: 04/13/2020] [Indexed: 10/24/2022]
Abstract
Chestnut rose (Rosa roxburghii Tratt.) is a native fruit in China, rich in bioactive compounds. Chemical properties and bioactive compounds in the largest two cultivars (Gui Nong No. 5 and Golden Cili) of chestnut rose from different regions were analyzed and compared. Meanwhile, catechin, quercetin, myricetin, kaempferol, ellagic acid and ellagic acid glucuronide were identified. By comparison, Guinong No. 5 showed higher SOD actitviy (5,687.67-5,797.48 U/g), ascorbic acid (1.38-1.47 g/100 g), catechin (971.67-1405.75 mg/100 g) and myricetin (851.32-876.32 mg/100 g), antioxidant capacity, while Golden Cili was characterized with higher total flavnoids (263.30-278.63 mg/100 g), β-carotene (747.31-859.21 μg/100 g) and zeaxanthin (186.03-268.78 μg/100 g), glucose (10.32-12.03 g/100 g) and arabinose (3.22-3.43 g/100 g), tartaric acid (0.20-0.52 g/100 g), quercetin (1,034.63-1,411.08 mg/100 g). The principal components analysis method can be used to separate two cultivars well and partial least squares discrimination analysis method can be used to distinguish different planting regions well.
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Affiliation(s)
- Zhiqiang Hou
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Lab of Fruit and Vegetable Processing of Ministry of Agriculture, China Agricultural University, Beijing 100083, China; Beijing Key Laboratory for Food Non-thermal Processing, China Agricultural University, Beijing 100083, China
| | - Huanzhi Yang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Lab of Fruit and Vegetable Processing of Ministry of Agriculture, China Agricultural University, Beijing 100083, China; Beijing Key Laboratory for Food Non-thermal Processing, China Agricultural University, Beijing 100083, China
| | - Yang Zhao
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Lab of Fruit and Vegetable Processing of Ministry of Agriculture, China Agricultural University, Beijing 100083, China; Beijing Key Laboratory for Food Non-thermal Processing, China Agricultural University, Beijing 100083, China
| | - Lei Xu
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Lab of Fruit and Vegetable Processing of Ministry of Agriculture, China Agricultural University, Beijing 100083, China; Beijing Key Laboratory for Food Non-thermal Processing, China Agricultural University, Beijing 100083, China
| | - Liang Zhao
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Lab of Fruit and Vegetable Processing of Ministry of Agriculture, China Agricultural University, Beijing 100083, China; Beijing Key Laboratory for Food Non-thermal Processing, China Agricultural University, Beijing 100083, China
| | - Yongtao Wang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Lab of Fruit and Vegetable Processing of Ministry of Agriculture, China Agricultural University, Beijing 100083, China; Beijing Key Laboratory for Food Non-thermal Processing, China Agricultural University, Beijing 100083, China.
| | - Xiaojun Liao
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Lab of Fruit and Vegetable Processing of Ministry of Agriculture, China Agricultural University, Beijing 100083, China; Beijing Key Laboratory for Food Non-thermal Processing, China Agricultural University, Beijing 100083, China.
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Sdiri S, Cuenca J, Navarro P, Salvador A, Bermejo A. New triploids late-maturing mandarins as a rich source of antioxidant compounds. Eur Food Res Technol 2019. [DOI: 10.1007/s00217-019-03407-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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Durazzo A, Lucarini M, Novellino E, Daliu P, Santini A. Fruit-based juices: Focus on antioxidant properties-Study approach and update. Phytother Res 2019; 33:1754-1769. [PMID: 31155809 DOI: 10.1002/ptr.6380] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2018] [Revised: 04/03/2019] [Accepted: 04/08/2019] [Indexed: 12/30/2022]
Abstract
This paper proposes a perspective literature review of the antioxidant properties in fruit-based juices. The total antioxidant properties due to compounds such as carotenoids, polyphenolic compounds, flavonoids, and tannins as well as the assessment of interactions between natural active compounds and other food matrix components can be seen as the first step in the study of potential health benefits of fruit-based juices. A brief summary is given on the significance of antioxidant properties of fruit juices, the conventional methods for antioxidant activity evaluation, and on the newly emerged sample analysis and data interpretation strategies, that is, chemometric analysis based on spectroscopic data. The effect of fruit processing techniques and the addition of ingredients on the antioxidant properties of fruit-based juices are also discussed.
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Affiliation(s)
| | | | - Ettore Novellino
- Department of Pharmacy, University of Napoli Federico II, Naples, Italy
| | - Patricia Daliu
- Department of Pharmacy, University of Napoli Federico II, Naples, Italy
| | - Antonello Santini
- Department of Pharmacy, University of Napoli Federico II, Naples, Italy
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Gerosa C, Fanni D, Congiu T, Piras M, Cau F, Moi M, Faa G. Liver pathology in Wilson's disease: From copper overload to cirrhosis. J Inorg Biochem 2019; 193:106-111. [PMID: 30703747 DOI: 10.1016/j.jinorgbio.2019.01.008] [Citation(s) in RCA: 33] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/16/2018] [Revised: 01/11/2019] [Accepted: 01/12/2019] [Indexed: 02/07/2023]
Abstract
Wilson's disease (WD) is a genetic metabolic disease strictly associated with liver cirrhosis. In this review, the genetic bases of the disease are discussed, with emphasis on the role of ATP7B (the Wilson disease protein) dysfunction as a determinant factor of systemic copper overload. Regarding the different multiple mutations described in WD patients, the peculiarity of Sardinian population is highlighted, Sardinians carrying a rare deletion in the promoter (5' UTR) of the WD gene. The role of epigenetic changes in the clinical presentation and evolution of liver disease in WD patients is also discussed, nutrition probably representing a relevantly risk factor in WD patients. The role of transmission electron microscopy in the diagnosis of WD-related liver disease is underlined. Mitochondrial changes, increased peroxisomes fat droplets, lipolysosomes and intranuclear glycogen inclusions are reported as the most frequent ultrastructural changes in the liver of WD carriers. The role of histochemical stains for copper is analyzed, and the Timm's method is suggested as the most sensitive one for revealing hepatic copper overload in all stage of WD. The marked variability of the histological liver changes occurring in WD is underlined simple steatosis may represent the only pathological changes, frequently associated with glycogenated nuclei. Mallory-Denk bodies lipogranulomas alcoholic and non-alcoholic fatty liver disease ending with bridging fibrosis and cirrhosis. Finally, the reversal of fibrosis as a possible therapeutic objective in WD is discussed.
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Affiliation(s)
- C Gerosa
- Division of Pathological, University of Cagliari AOU Cagliari, Cagliari, Italy
| | - D Fanni
- Division of Pathological, University of Cagliari AOU Cagliari, Cagliari, Italy
| | - T Congiu
- Division of Pathological, University of Cagliari AOU Cagliari, Cagliari, Italy
| | - M Piras
- Division of Pathological, University of Cagliari AOU Cagliari, Cagliari, Italy.
| | - F Cau
- Division of Pathological, San Gavino Hospital, ATS, San Gavino, Italy
| | - M Moi
- Division of Pathological, University of Cagliari AOU Cagliari, Cagliari, Italy
| | - G Faa
- Division of Pathological, University of Cagliari AOU Cagliari, Cagliari, Italy
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Wang W, Li Y, Dang P, Zhao S, Lai D, Zhou L. Rice Secondary Metabolites: Structures, Roles, Biosynthesis, and Metabolic Regulation. Molecules 2018; 23:E3098. [PMID: 30486426 PMCID: PMC6320963 DOI: 10.3390/molecules23123098] [Citation(s) in RCA: 48] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2018] [Revised: 11/21/2018] [Accepted: 11/22/2018] [Indexed: 02/05/2023] Open
Abstract
Rice (Oryza sativa L.) is an important food crop providing energy and nutrients for more than half of the world population. It produces vast amounts of secondary metabolites. At least 276 secondary metabolites from rice have been identified in the past 50 years. They mainly include phenolic acids, flavonoids, terpenoids, steroids, alkaloids, and their derivatives. These metabolites exhibit many physiological functions, such as regulatory effects on rice growth and development, disease-resistance promotion, anti-insect activity, and allelopathic effects, as well as various kinds of biological activities such as antimicrobial, antioxidant, cytotoxic, and anti-inflammatory properties. This review focuses on our knowledge of the structures, biological functions and activities, biosynthesis, and metabolic regulation of rice secondary metabolites. Some considerations about cheminformatics, metabolomics, genetic transformation, production, and applications related to the secondary metabolites from rice are also discussed.
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Affiliation(s)
- Weixuan Wang
- Department of Plant Pathology, College of Plant Protection, China Agricultural University, Beijing 100193, China.
| | - Yuying Li
- Department of Plant Pathology, College of Plant Protection, China Agricultural University, Beijing 100193, China.
| | - Pengqin Dang
- Department of Plant Pathology, College of Plant Protection, China Agricultural University, Beijing 100193, China.
| | - Siji Zhao
- Department of Plant Pathology, College of Plant Protection, China Agricultural University, Beijing 100193, China.
| | - Daowan Lai
- Department of Plant Pathology, College of Plant Protection, China Agricultural University, Beijing 100193, China.
| | - Ligang Zhou
- Department of Plant Pathology, College of Plant Protection, China Agricultural University, Beijing 100193, China.
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