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Hernández-Montesinos IY, Carreón-Delgado DF, Lazo-Zamalloa O, Tapia-López L, Rosas-Morales M, Ochoa-Velasco CE, Hernández-Carranza P, Cruz-Narváez Y, Ramírez-López C. Exploring Agro-Industrial By-Products: Phenolic Content, Antioxidant Capacity, and Phytochemical Profiling via FI-ESI-FTICR-MS Untargeted Analysis. Antioxidants (Basel) 2024; 13:925. [PMID: 39199171 PMCID: PMC11351152 DOI: 10.3390/antiox13080925] [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: 07/07/2024] [Revised: 07/27/2024] [Accepted: 07/27/2024] [Indexed: 09/01/2024] Open
Abstract
This study investigates agro-industrial by-products as sources of bioactive compounds, particularly focusing on phenolic compounds known for their antioxidant properties. With growing interest in natural alternatives to synthetic antioxidants due to safety concerns, this study highlights the health benefits of plant-derived phenolic compounds in food preservation and healthcare products. Traditional and advanced analytical techniques were used to obtain phytochemical profiles of various residue extracts, including espresso (SCG) and cold-brew spent coffee grounds (CBCG), pineapple peel (PP), beetroot pomace (BP), apple pomace (AP), black carrot pomace (BCP), and garlic peel (GP). Assessments of total phenolic content (TPC), total flavonoid content (TFC), and antioxidant capacity (AC) supported their revalorization. CBCG showed the highest TPC, TFC, and AC. TPC content in by-products decreased in the order CBCG > SCG > GP > BCP > PP > AP > BP, with a similar trend for TFC and AC. Phytochemical profiling via FI-ESI-FTICR-MS enabled the preliminary putative identification of a range of compounds, with polyphenols and terpenes being the most abundant. Univariate and multivariate analyses revealed key patterns among samples. Strong positive correlations (Pearson's R > 0.8) indicated significant contribution of polyphenols to antioxidant capacities. These findings highlight the potential of agro-industrial residues as natural antioxidants, advocating for their sustainable utilization.
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Affiliation(s)
- Itzel Yoali Hernández-Montesinos
- Instituto Politécnico Nacional, Centro de Investigación en Biotecnología Aplicada, Carretera Estatal Santa Inés Tecuexcomac-Tepetitla, km 1.5, Tepetitla de Lardizábal, Tlaxcala 90700, Mexico
| | - David Fernando Carreón-Delgado
- Instituto Politécnico Nacional, Centro de Investigación en Biotecnología Aplicada, Carretera Estatal Santa Inés Tecuexcomac-Tepetitla, km 1.5, Tepetitla de Lardizábal, Tlaxcala 90700, Mexico
| | - Oxana Lazo-Zamalloa
- Instituto Politécnico Nacional, Centro de Investigación en Biotecnología Aplicada, Carretera Estatal Santa Inés Tecuexcomac-Tepetitla, km 1.5, Tepetitla de Lardizábal, Tlaxcala 90700, Mexico
| | - Lilia Tapia-López
- Instituto Politécnico Nacional, Centro de Investigación en Biotecnología Aplicada, Carretera Estatal Santa Inés Tecuexcomac-Tepetitla, km 1.5, Tepetitla de Lardizábal, Tlaxcala 90700, Mexico
| | - Minerva Rosas-Morales
- Instituto Politécnico Nacional, Centro de Investigación en Biotecnología Aplicada, Carretera Estatal Santa Inés Tecuexcomac-Tepetitla, km 1.5, Tepetitla de Lardizábal, Tlaxcala 90700, Mexico
| | - Carlos Enrique Ochoa-Velasco
- Benemérita Universidad Autónoma de Puebla, Facultad de Ciencias Químicas, 4 Sur 104, Centro Histórico, Puebla 72000, Mexico
| | - Paola Hernández-Carranza
- Benemérita Universidad Autónoma de Puebla, Facultad de Ciencias Químicas, 4 Sur 104, Centro Histórico, Puebla 72000, Mexico
| | - Yair Cruz-Narváez
- Instituto Politécnico Nacional, Escuela Superior de Ingeniería Química e Industrias Extractivas, Av. Instituto Politécnico Nacional, Lindavista, Gustavo A. Madero, Ciudad de México 07700, Mexico
| | - Carolina Ramírez-López
- Instituto Politécnico Nacional, Centro de Investigación en Biotecnología Aplicada, Carretera Estatal Santa Inés Tecuexcomac-Tepetitla, km 1.5, Tepetitla de Lardizábal, Tlaxcala 90700, Mexico
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Thakur P, Anika, Suhag R, Dhiman A, Kumar S. Insights into the current status of bioactive value, postharvest processing opportunities and value addition of black carrot. Food Sci Biotechnol 2024; 33:721-747. [PMID: 38371691 PMCID: PMC10866833 DOI: 10.1007/s10068-023-01436-5] [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: 06/16/2023] [Revised: 09/02/2023] [Accepted: 09/11/2023] [Indexed: 02/20/2024] Open
Abstract
Black carrots are a type of carrot that is naturally dark purple or black in color. They are a good source of antioxidants, vitamins, and minerals, and have been shown to have several health benefits, including reducing the risk of cancer, heart disease, and diabetes. This review article discusses the bioactive compounds present in black carrot, including anthocyanins, phenolic acids, carotenoids, and organic acids and sugars. It also compares the bioactive compounds and antioxidant capacity of black carrot with other carrot varieties. Furthermore, it discusses various postharvest processing methods, both conventional and novel, such as encapsulation, drying, and microbial decontamination, highlighting their effects on preserving and stabilizing the bioactive compounds. The review also emphasizes the incorporation of black carrot into different food products, including dairy items, beverages, and baked goods, and their impact on nutritional enhancement. The article provides knowledge on utilizing black carrot for improved nutritional and functional outcomes.
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Affiliation(s)
- Priyanka Thakur
- Department of Food Science and Technology, Dr. Yashwant Singh Parmar University of Horticulture and Forestry, Solan, Himachal Pradesh India
| | - Anika
- Department of Food Science and Technology, Dr. Yashwant Singh Parmar University of Horticulture and Forestry, Solan, Himachal Pradesh India
| | - Rajat Suhag
- Faculty of Science and Technology, Free University of Bozen-Bolzano, Bolzano, Italy
| | - Atul Dhiman
- Department of Food Science and Technology, Dr. Yashwant Singh Parmar University of Horticulture and Forestry, Solan, Himachal Pradesh India
| | - Satish Kumar
- Department of Food Science and Technology, Dr. Yashwant Singh Parmar University of Horticulture and Forestry, Solan, Himachal Pradesh India
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Antioxidant Activity of Plant-Derived Colorants for Potential Cosmetic Application. COSMETICS 2022. [DOI: 10.3390/cosmetics9040081] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/04/2023] Open
Abstract
Application of plant-derived colorants in products, i.e., cosmetics or food, apart from imparting the desired color without harming the environment, may provide other benefits. Valuable ingredients in cosmetic formulations include antioxidants showing an advantageous effect on the skin by neutralizing free radicals that accelerate the aging process and cause skin defects. Antioxidant activity can be determined by chemical-based methods. The aim of this study was to determine the antioxidant activity of plant-derived colorants (purple and red colorant) by two methods: CUPRAC and DPPH free-radical scavenging activity. Antioxidant activity evaluation using both methods for colorants samples was also performed after 5, 15, 30, and 60 min of exposure to UVC irradiation. The results obtained by CUPRAC method were for purple and red colorant unexposed samples as follows: 6.87 ± 0.09 and 4.48 ± 0.14 mg/100 mg colorant expressed as caffeic acid equivalent, respectively. UVC treatment did not affect the results of the antioxidant activity for red colorant and for the purple one only a slight influence was observed. DPPH free-radical scavenging activity for unexposed samples was 70.06 ± 7.74% DPPH/100 mg colorant for the red colorant and 96.11 ± 3.80% DPPH/100 mg colorant for the purple one.
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Utpott M, Rodrigues E, Rios ADO, Mercali GD, Flôres SH. Metabolomics: An analytical technique for food processing evaluation. Food Chem 2021; 366:130685. [PMID: 34333182 DOI: 10.1016/j.foodchem.2021.130685] [Citation(s) in RCA: 65] [Impact Index Per Article: 21.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2021] [Revised: 07/19/2021] [Accepted: 07/20/2021] [Indexed: 12/16/2022]
Abstract
This review aimed to retrieve the most recent research with strong impact concerning the application of metabolomics analysis in food processing. The literature reveals the high capacity of this methodology to evaluate chemical and organoleptic transformations that occur during food production. Current and potential applications of metabolomics analysis will be addressed, focusing on process-composition-function relationships. The use of the metabolomics approach to evaluate transformations in foods submitted to minimal processes, heat or cold treatments, drying, fermentation, chemical and enzymatic treatments and processes using innovative technologies will be discussed. Moreover, the main strategies and advantages of metabolomics-based approaches are reviewed, as well as the most used analytical platforms. Overall, metabolomics can be seen as an important tool to support academia and industry on pursuing knowledge about the transformation of raw animal or plant materials into ready-to-eat products.
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Affiliation(s)
- Michele Utpott
- Bioactive Compounds Laboratory, Food Science and Technology Institute, Federal University of Rio Grande do Sul, Avenue Bento Gonçalves n° 9500, P. O. Box 15059, Porto Alegre, Rio Grande do Sul 91501-970, Brazil.
| | - Eliseu Rodrigues
- Food Science and Technology Institute, Federal University of Rio Grande do Sul, Avenue Bento Gonçalves n° 9500, Porto Alegre, Rio Grande do Sul 91501-970, Brazil.
| | - Alessandro de Oliveira Rios
- Bioactive Compounds Laboratory, Food Science and Technology Institute, Federal University of Rio Grande do Sul, Avenue Bento Gonçalves n° 9500, P. O. Box 15059, Porto Alegre, Rio Grande do Sul 91501-970, Brazil.
| | - Giovana Domeneghini Mercali
- Food Science and Technology Institute, Federal University of Rio Grande do Sul, Avenue Bento Gonçalves n° 9500, Porto Alegre, Rio Grande do Sul 91501-970, Brazil.
| | - Simone Hickmann Flôres
- Bioactive Compounds Laboratory, Food Science and Technology Institute, Federal University of Rio Grande do Sul, Avenue Bento Gonçalves n° 9500, P. O. Box 15059, Porto Alegre, Rio Grande do Sul 91501-970, Brazil.
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YILDIZ E, GULDAS M, GURBUZ O. Determination of in-vitro phenolics, antioxidant capacity and bio-accessibility of Kombucha tea produced from black carrot varieties grown in Turkey. FOOD SCIENCE AND TECHNOLOGY 2021. [DOI: 10.1590/fst.00320] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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Woranam K, Senawong G, Utaiwat S, Yunchalard S, Sattayasai J, Senawong T. Anti-inflammatory activity of the dietary supplement Houttuynia cordata fermentation product in RAW264.7 cells and Wistar rats. PLoS One 2020; 15:e0230645. [PMID: 32210452 PMCID: PMC7094840 DOI: 10.1371/journal.pone.0230645] [Citation(s) in RCA: 26] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/17/2019] [Accepted: 03/04/2020] [Indexed: 01/16/2023] Open
Abstract
Houttuynia cordata Thunb. has been used as a traditional medicine to treat a variety of ailments in Asian countries such as China, Japan, South Korea, and Thailand. In Thailand, H. cordata fermentation products (HCFPs) are commercially produced and popularly consumed throughout the country without experimental validation. Anti-inflammatory activity of H. cordata fresh leaves or aerial parts has previously been reported, however, the anti-inflammatory activity of the commercially available HCFPs produced by the industrialized process has not yet been investigated. The aim of this study was to evaluate in vitro and in vivo anti-inflammatory potential of the selected industrialized HCFP. LPS-induced RAW264.7 and carrageenan-induced paw edema models were used to evaluate the anti-inflammatory activity of HCFP. The phenolic acid components of HCFP aqueous and methanolic extracts were investigated using HPLC analysis. In RAW264.7 cells, the HCFP aqueous and methanolic extracts reduced NO production and suppressed LPS-stimulated expression of PGE2, iNOS, IL-1β, TNF-α and IL-6 levels in a concentration-dependent manner, however, less effect on COX-2 level was observed. In Wistar rats, 3.08 and 6.16 mL/kg HCFP reduced paw edema after 2 h carrageenan stimulation, suggesting the second phase anti-edematous effect similar to diclofenac (150 mg/kg). Whereas, 6.16 mL/kg HCFP also reduced paw edema after 1 h carrageenan stimulation, suggesting the first phase anti-edematous effect. Quantitative HPLC revealed the active phenolic compounds including syringic, vanillic, p-hydroxybenzoic and ferulic acids, which possess anti-inflammatory activity. Our results demonstrated for the first time the anti-inflammatory activity of the industrialized HCFP both in vitro and in vivo, thus validating its promising anti-inflammation potential.
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Affiliation(s)
- Khanutsanan Woranam
- Department of Biochemistry, Faculty of Science, Khon Kaen University, Khon Kaen, Thailand
| | - Gulsiri Senawong
- Department of Biochemistry, Faculty of Science, Khon Kaen University, Khon Kaen, Thailand
| | - Suppawit Utaiwat
- Department of Biochemistry, Faculty of Science, Khon Kaen University, Khon Kaen, Thailand
| | - Sirinda Yunchalard
- Department of Biotechnology, Faculty of Technology, Khon Kaen University, Khon Kaen, Thailand
| | - Jintana Sattayasai
- Department of Pharmacology, Faculty of Medicine, Khon Kaen University, Khon Kaen, Thailand
| | - Thanaset Senawong
- Department of Biochemistry, Faculty of Science, Khon Kaen University, Khon Kaen, Thailand
- Natural Product Research Unit, Faculty of Science, Khon Kaen University, Khon Kaen, Thailand
- * E-mail:
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7
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Phenolic composition and antioxidant activities of saskatoon berry fruit and pomace. Food Chem 2019; 290:168-177. [PMID: 31000034 DOI: 10.1016/j.foodchem.2019.03.077] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2018] [Revised: 03/16/2019] [Accepted: 03/17/2019] [Indexed: 11/20/2022]
Abstract
Total phenolic chromatographic indices (TPCI) of three commercially grown saskatoon berry varieties and a pomace from commercial juice production were determined. Northline was shown to have the highest TPCI of 504.2 mg/100 g FW. These results agreed with total phenolic content results for these varieties. The TPCI of the commercial pomace was 404.2 mg/100 g pomace indicating that a significant concentration of phenolics were present in this co-product, showing the commercial relevance of this material. A phenolic rich extract (PRE; 500 ppm) of the Northline variety was compared to BHT (0.02% w:w) and Rosamox (0.2% w:w) for delaying the oxidation of borage oil via rancimat analysis. Induction times were 1.46 h (borage oil), 1.44 h (Rosamox), 2.18 h (BHT), and 2.42 h (PRE), which was a ∼65% delay in the oxidation of borage oil. These results clearly support the value of this material as an antioxidant ingredient in foods, pharmaceuticals, nutriceuticals and cosmetics.
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Yılmaz FM, Ersus Bilek S. Ultrasound-assisted vacuum impregnation on the fortification of fresh-cut apple with calcium and black carrot phenolics. ULTRASONICS SONOCHEMISTRY 2018; 48:509-516. [PMID: 30080578 DOI: 10.1016/j.ultsonch.2018.07.007] [Citation(s) in RCA: 40] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/08/2018] [Revised: 06/30/2018] [Accepted: 07/04/2018] [Indexed: 06/08/2023]
Abstract
This study evaluated the simultaneous effect of ultrasound on vacuum impregnation process to enhance infusion of calcium lactate and black carrot phenolics into ready to eat apple tissues. A vacuum - ultrasonic equipment was developed for this purpose and effects of different ultrasound powers (96-198 W) at 35 kHz and stage of ultrasound application at vacuum and restoration periods were investigated. The simultaneous application of 130 W ultrasound during vacuum impregnation did not rupture cellular integrity, but it led to increases in calcium content (13.8%), total phenolics (11.8%), total flavonoids (17.3%), total anthocyanins (24.6%) and antioxidant capacities (23.6%) of apple discs compared to non-ultrasound vacuum impregnation. In addition, total population of psychrophilic and mesophilic microorganisms were enumerated in both black carrot infused and non-infused samples and results showed that ultrasound-assisted vacuum impregnation treatment in the presence of black carrot phenolics were highly effective on inhibition of microorganisms growth in apple discs over storage period.
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Affiliation(s)
- Fatih Mehmet Yılmaz
- Adnan Menderes University, Engineering Faculty, Food Engineering Department, 09010 Efeler, Aydın, Turkey.
| | - Seda Ersus Bilek
- Ege University, Engineering Faculty, Food Engineering Department, 35100 Bornova, İzmir, Turkey
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Kamiloglu S, Ozkan G, Isik H, Horoz O, Van Camp J, Capanoglu E. Black carrot pomace as a source of polyphenols for enhancing the nutritional value of cake: An in vitro digestion study with a standardized static model. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2016.12.002] [Citation(s) in RCA: 41] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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10
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Ersus Bilek S, Yılmaz FM, Özkan G. The effects of industrial production on black carrot concentrate quality and encapsulation of anthocyanins in whey protein hydrogels. FOOD AND BIOPRODUCTS PROCESSING 2017. [DOI: 10.1016/j.fbp.2016.12.001] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
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11
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Kamiloglu S, Grootaert C, Capanoglu E, Ozkan C, Smagghe G, Raes K, Van Camp J. Anti-inflammatory potential of black carrot (Daucus carotaL.) polyphenols in a co-culture model of intestinal Caco-2 and endothelial EA.hy926 cells. Mol Nutr Food Res 2016; 61. [DOI: 10.1002/mnfr.201600455] [Citation(s) in RCA: 45] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2016] [Revised: 08/15/2016] [Accepted: 08/19/2016] [Indexed: 12/24/2022]
Affiliation(s)
- Senem Kamiloglu
- Laboratory of Food Chemistry and Human Nutrition (nutriFOODchem); Faculty of Bioscience Engineering; Department of Food Safety and Food Quality; Ghent University; Ghent Belgium
- Faculty of Chemical and Metallurgical Engineering; Department of Food Engineering; Istanbul Technical University; Maslak Istanbul Turkey
| | - Charlotte Grootaert
- Laboratory of Food Chemistry and Human Nutrition (nutriFOODchem); Faculty of Bioscience Engineering; Department of Food Safety and Food Quality; Ghent University; Ghent Belgium
| | - Esra Capanoglu
- Faculty of Chemical and Metallurgical Engineering; Department of Food Engineering; Istanbul Technical University; Maslak Istanbul Turkey
| | - Ceren Ozkan
- Laboratory of Food Chemistry and Human Nutrition (nutriFOODchem); Faculty of Bioscience Engineering; Department of Food Safety and Food Quality; Ghent University; Ghent Belgium
- Faculty of Chemical and Metallurgical Engineering; Department of Food Engineering; Istanbul Technical University; Maslak Istanbul Turkey
| | - Guy Smagghe
- Faculty of Bioscience Engineering; Department of Crop Protection; Ghent University; Ghent Belgium
| | - Katleen Raes
- Faculty of Bioscience Engineering; Department of Industrial Biological Science; Ghent University; Kortrijk Belgium
| | - John Van Camp
- Laboratory of Food Chemistry and Human Nutrition (nutriFOODchem); Faculty of Bioscience Engineering; Department of Food Safety and Food Quality; Ghent University; Ghent Belgium
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12
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Olejnik A, Kowalska K, Kidoń M, Czapski J, Rychlik J, Olkowicz M, Dembczyński R. Purple carrot anthocyanins suppress lipopolysaccharide-induced inflammation in the co-culture of intestinal Caco-2 and macrophage RAW264.7 cells. Food Funct 2016; 7:557-64. [PMID: 26613574 DOI: 10.1039/c5fo00890e] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Abstract
This study was designed to evaluate the anti-inflammatory effects of purple carrot anthocyanins (PCA) with respect to gut inflammation, simulated in a co-culture system consisting of intestinal epithelial Caco-2 cells and RAW264.7 macrophages. The obtained results indicated that PCA extract down-regulates the mRNA expression of proinflammatory interleukins Il-1β (↓91%) and Il-6 (↓69%) as well as inflammatory mediators, such as cyclooxygenase-2 (Cox-2) and inducible nitric oxide synthase (iNos), in lipopolysaccharide-activated RAW264.7 cells. The decrease in the generation of prostaglandin E2 (↓48%) and nitric oxide (↓26%) was observed as a result of the inhibition of Cox-2 (↓25%) and iNos (↓12%) mRNA expressions, respectively. Moreover, the PCA reduced mRNA expression (↓40%) and production (↓17%) of IL-8 in intestinal cells. The anti-inflammatory effect of PCA was contributed to the protection of the intestinal barrier, which was disrupted upon the stimulation of macrophages. These findings may provide preliminary justification for the use of PCA in further studies focused on the prevention and therapy supporting the conventional treatment of inflammatory bowel diseases.
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Affiliation(s)
- Anna Olejnik
- Department of Biotechnology and Food Microbiology, Poznań University of Life Sciences, Wojska Polskiego 48, 60-627 Poznań, Poland.
| | - Katarzyna Kowalska
- Department of Biotechnology and Food Microbiology, Poznań University of Life Sciences, Wojska Polskiego 48, 60-627 Poznań, Poland.
| | - Marcin Kidoń
- Institute of Food Technology of Plant Origin, Poznań University of Life Sciences, Wojska Polskiego 31, Poznan 60-624, Poland.
| | - Janusz Czapski
- Institute of Food Technology of Plant Origin, Poznań University of Life Sciences, Wojska Polskiego 31, Poznan 60-624, Poland.
| | - Joanna Rychlik
- Department of Biotechnology and Food Microbiology, Poznań University of Life Sciences, Wojska Polskiego 48, 60-627 Poznań, Poland.
| | - Mariola Olkowicz
- Department of Biotechnology and Food Microbiology, Poznań University of Life Sciences, Wojska Polskiego 48, 60-627 Poznań, Poland.
| | - Radosław Dembczyński
- Department of Biotechnology and Food Microbiology, Poznań University of Life Sciences, Wojska Polskiego 48, 60-627 Poznań, Poland.
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Garcia-Herrera P, Pérez-Rodríguez ML, Aguilera-Delgado T, Labari-Reyes MJ, Olmedilla-Alonso B, Camara M, de Pascual-Teresa S. Anthocyanin profile of red fruits and black carrot juices, purees and concentrates by HPLC-DAD-ESI/MS-QTOF. Int J Food Sci Technol 2016. [DOI: 10.1111/ijfs.13210] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
Affiliation(s)
- Patricia Garcia-Herrera
- Departamento de Nutrición y Bromatología II; Facultad de Farmacia; Universidad Complutense de Madrid; Plaza de Ramón y Cajal s/n Madrid 28040 Spain
- Department of Metabolism and Nutrition; Institute of Food Science, Food Technology and Nutrition (ICTAN); Spanish National Research Council (CSIC); ICTAN-CSIC; c/Jose Antonio Nováis 10 Madrid 28040 Spain
| | - Maria-Luisa Pérez-Rodríguez
- Departamento de Nutrición y Bromatología II; Facultad de Farmacia; Universidad Complutense de Madrid; Plaza de Ramón y Cajal s/n Madrid 28040 Spain
| | | | | | - Begoña Olmedilla-Alonso
- Department of Metabolism and Nutrition; Institute of Food Science, Food Technology and Nutrition (ICTAN); Spanish National Research Council (CSIC); ICTAN-CSIC; c/Jose Antonio Nováis 10 Madrid 28040 Spain
| | - Montana Camara
- Departamento de Nutrición y Bromatología II; Facultad de Farmacia; Universidad Complutense de Madrid; Plaza de Ramón y Cajal s/n Madrid 28040 Spain
| | - Sonia de Pascual-Teresa
- Department of Metabolism and Nutrition; Institute of Food Science, Food Technology and Nutrition (ICTAN); Spanish National Research Council (CSIC); ICTAN-CSIC; c/Jose Antonio Nováis 10 Madrid 28040 Spain
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Esatbeyoglu T, Rodríguez-Werner M, Schlösser A, Liehr M, Ipharraguerre I, Winterhalter P, Rimbach G. Fractionation of Plant Bioactives from Black Carrots (Daucus carota subspecies sativus varietas atrorubens Alef.) by Adsorptive Membrane Chromatography and Analysis of Their Potential Anti-Diabetic Activity. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2016; 64:5901-5908. [PMID: 27362825 DOI: 10.1021/acs.jafc.6b02292] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/06/2023]
Abstract
Black and purple carrots have attracted interest as colored extracts for coloring food due to their high content of anthocyanins. This study aimed to investigate the polyphenol composition of black carrots. Particularly, the identification and quantification of phenolic compounds of the variety Deep Purple carrot (DPC), which presents a very dark color, was performed by HPLC-PDA and HPLC-ESI-MS(n) analyses. The separation of polyphenols from a DPC XAD-7 extract into an anthocyanin fraction (AF) and co-pigment fraction (CF; primarily phenolic acids) was carried out by membrane chromatography. Furthermore, possible anti-diabetic effects of the DPC XAD-7 extract and its AF and CF were determined. DPC samples (XAD-7, CF, and AF) inhibited α-amylase and α-glucosidase in a dose-dependent manner. Moreover, DPC XAD-7 and chlorogenic acid, but not DPC CF and DPC AF, caused a moderate inhibition of intestinal glucose uptake in Caco-2 cells. However, DPC samples did not affect glucagon-like peptide-1 (GLP-1) secretion and dipeptidyl peptidase IV (DPP-4) activity. Overall, DPC exhibits an inhibitory effect on α-amylase and α-glucosidase activity and on cellular glucose uptake indicating potential anti-diabetic properties.
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Affiliation(s)
- Tuba Esatbeyoglu
- Institute of Human Nutrition and Food Science, University of Kiel , Hermann-Rodewald-Straße 6, 24118 Kiel, Germany
| | - Miriam Rodríguez-Werner
- Institute of Food Chemistry, Technische Universität Braunschweig , Schleinitzstraße 20, 38106 Braunschweig, Germany
| | - Anke Schlösser
- Institute of Human Nutrition and Food Science, University of Kiel , Hermann-Rodewald-Straße 6, 24118 Kiel, Germany
| | - Martin Liehr
- Institute of Human Nutrition and Food Science, University of Kiel , Hermann-Rodewald-Straße 6, 24118 Kiel, Germany
| | - Ignacio Ipharraguerre
- Institute of Human Nutrition and Food Science, University of Kiel , Hermann-Rodewald-Straße 6, 24118 Kiel, Germany
| | - Peter Winterhalter
- Institute of Food Chemistry, Technische Universität Braunschweig , Schleinitzstraße 20, 38106 Braunschweig, Germany
| | - Gerald Rimbach
- Institute of Human Nutrition and Food Science, University of Kiel , Hermann-Rodewald-Straße 6, 24118 Kiel, Germany
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15
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Farahmand M, Golmakani MT, Mesbahi G, Farahnaky A. Investigating the Effects of Large-Scale Processing on Phytochemicals and Antioxidant Activity of Pomegranate Juice. J FOOD PROCESS PRES 2016. [DOI: 10.1111/jfpp.12792] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Maryam Farahmand
- Department of Food Science and Technology, School of Agriculture; Shiraz University; Shiraz Iran
| | - Mohammad-Taghi Golmakani
- Department of Food Science and Technology, School of Agriculture; Shiraz University; Shiraz Iran
| | - Gholamreza Mesbahi
- Department of Food Science and Technology, School of Agriculture; Shiraz University; Shiraz Iran
| | - Asgar Farahnaky
- Department of Food Science and Technology, School of Agriculture; Shiraz University; Shiraz Iran
- School of Biomedical Sciences; ARC Industrial Transformation Training Centre for Functional Grains and Graham Centre for Agricultural Innovation, Charles Sturt University; WaggaWagga NSW Australia
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16
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Gras CC, Bogner H, Carle R, Schweiggert RM. Effect of genuine non-anthocyanin phenolics and chlorogenic acid on color and stability of black carrot (Daucus carota ssp. sativus var. atrorubens Alef.) anthocyanins. Food Res Int 2016; 85:291-300. [PMID: 29544847 DOI: 10.1016/j.foodres.2016.05.006] [Citation(s) in RCA: 35] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/11/2016] [Revised: 04/28/2016] [Accepted: 05/08/2016] [Indexed: 01/21/2023]
Abstract
This work aimed at studying the color intensity and stability of black carrot anthocyanins as influenced by intermolecular co-pigmentation. For this purpose, purified anthocyanin solutions were supplemented with purified genuine black carrot phenolics, chlorogenic acid, and an aqueous phenolic-rich green coffee bean extract at various anthocyanin:co-pigment ratios (1:0-1:162; pH 3.6). The hyperchromic co-pigmentation effect depended on the concentration of added co-pigments, resulting in an absorbance increase of up to 22% at the absorption maximum. Anthocyanin stability during heating (90°C, 5h) was barely improved unless the concentrations of co-pigments exceeded those of their natural source. When adding co-pigments at ratios above 1:9.4, anthocyanin heat stability was significantly improved. As acylated anthocyanins were most stable, breeders might aim at increasing their content in the future, while breeding for high levels of colorless polyphenols may be unreachable. Nevertheless, we provided proof-of-concept for the successful color enhancement by the addition of a phenolic-rich green coffee bean extract, being useful for food-grade applications.
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Affiliation(s)
- Claudia C Gras
- University of Hohenheim, Institute of Food Science and Biotechnology, Chair of Plant Foodstuff Technology and Analysis, Garbenstrasse 25, D-70599 Stuttgart, Germany
| | - Hanna Bogner
- University of Hohenheim, Institute of Food Science and Biotechnology, Chair of Plant Foodstuff Technology and Analysis, Garbenstrasse 25, D-70599 Stuttgart, Germany
| | - Reinhold Carle
- University of Hohenheim, Institute of Food Science and Biotechnology, Chair of Plant Foodstuff Technology and Analysis, Garbenstrasse 25, D-70599 Stuttgart, Germany; King Abdulaziz University, Faculty of Science, Biological Science Department, P.O. Box 80257, Jeddah 21589, Saudi Arabia
| | - Ralf M Schweiggert
- University of Hohenheim, Institute of Food Science and Biotechnology, Chair of Plant Foodstuff Technology and Analysis, Garbenstrasse 25, D-70599 Stuttgart, Germany.
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17
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Kamiloglu S, Capanoglu E, Bilen FD, Gonzales GB, Grootaert C, Van de Wiele T, Van Camp J. Bioaccessibility of Polyphenols from Plant-Processing Byproducts of Black Carrot (Daucus carota L.). JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2016; 64:2450-2458. [PMID: 26262673 DOI: 10.1021/acs.jafc.5b02640] [Citation(s) in RCA: 59] [Impact Index Per Article: 7.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/04/2023]
Abstract
Plant-processing byproducts of black carrot represent an important disposal problem for the industry; however, they are also promising sources of polyphenols, especially anthocyanins. The present study focused on the changes in polyphenols from black carrot, peel, and pomace during in vitro gastrointestinal digestion. Total phenolic content (TPC), total monomeric anthocyanin content (TMAC), and total antioxidant capacity (TAC) were determined using spectrophotometric methods, whereas identification and quantification of polyphenols were carried out using UPLC-ESI-MS(E) and HPLC-DAD, respectively. TPC, TMAC, and TAC significantly decreased (23-82%) as a result of in vitro gastrointestinal digestion. Nevertheless, the amount of pomace anthocyanins released at all stages of in vitro gastrointestinal digestion was higher than black carrot anthocyanins, suggesting that pomace may be a better source of bioaccessible anthocyanins. Overall, the current study highlighted black carrot byproducts as substantial sources of polyphenols, which may be used to enrich food products.
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Affiliation(s)
- Senem Kamiloglu
- Laboratory of Food Chemistry and Human Nutrition (nutriFOODchem), Department of Food Safety and Food Quality, Faculty of Bioscience Engineering, Ghent University , Coupure Links 653, B-9000 Ghent, Belgium
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University , 34469 Maslak, Istanbul, Turkey
| | - Esra Capanoglu
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University , 34469 Maslak, Istanbul, Turkey
| | - Fatma Damla Bilen
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University , 34469 Maslak, Istanbul, Turkey
| | - Gerard Bryan Gonzales
- Laboratory of Food Chemistry and Human Nutrition (nutriFOODchem), Department of Food Safety and Food Quality, Faculty of Bioscience Engineering, Ghent University , Coupure Links 653, B-9000 Ghent, Belgium
| | - Charlotte Grootaert
- Laboratory of Food Chemistry and Human Nutrition (nutriFOODchem), Department of Food Safety and Food Quality, Faculty of Bioscience Engineering, Ghent University , Coupure Links 653, B-9000 Ghent, Belgium
| | - Tom Van de Wiele
- Laboratory Microbial Ecology and Technology (LabMET), Faculty of Bioscience Engineering, Ghent University , Coupure Links 653, B-9000 Ghent, Belgium
| | - John Van Camp
- Laboratory of Food Chemistry and Human Nutrition (nutriFOODchem), Department of Food Safety and Food Quality, Faculty of Bioscience Engineering, Ghent University , Coupure Links 653, B-9000 Ghent, Belgium
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18
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Değirmencioğlu N, Gurbuz O, Şahan Y. The Monitoring, Via an In vitro
Digestion System, of the Bioactive Content of Vegetable Juice Fermented with Saccharomyces cerevisiae
and Saccharomyces boulardii. J FOOD PROCESS PRES 2016. [DOI: 10.1111/jfpp.12704] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
Affiliation(s)
- Nurcan Değirmencioğlu
- Department of Food Processing; Bandırma Vocational High School, Bandırma Onyedi Eylül University; Balıkesir Turkey
| | - Ozan Gurbuz
- Department of Food Engineering; Faculty of Agriculture, Uludag University; Bursa Turkey
| | - Yasemin Şahan
- Department of Food Engineering; Faculty of Agriculture, Uludag University; Bursa Turkey
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19
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Szalóki-Dorkó L, Stéger-Máté M, Abrankó L. Effects of fruit juice concentrate production on individual anthocyanin species in elderberry. Int J Food Sci Technol 2016. [DOI: 10.1111/ijfs.13031] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Lilla Szalóki-Dorkó
- Department of Food Preservation; Faculty of Food Science; Corvinus University of Budapest; Villányi út 29-43 Budapest H-1118 Hungary
- Department of Applied Chemistry; Faculty of Food Science; Corvinus University of Budapest; Villányi út 29-43 Budapest H-1118 Hungary
| | - Mónika Stéger-Máté
- Department of Food Preservation; Faculty of Food Science; Corvinus University of Budapest; Villányi út 29-43 Budapest H-1118 Hungary
| | - László Abrankó
- Department of Applied Chemistry; Faculty of Food Science; Corvinus University of Budapest; Villányi út 29-43 Budapest H-1118 Hungary
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20
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Olejnik A, Rychlik J, Kidoń M, Czapski J, Kowalska K, Juzwa W, Olkowicz M, Dembczyński R, Moyer MP. Antioxidant effects of gastrointestinal digested purple carrot extract on the human cells of colonic mucosa. Food Chem 2016. [DOI: 10.1016/j.foodchem.2015.06.080] [Citation(s) in RCA: 36] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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21
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Gras CC, Carle R, Schweiggert RM. Determination of anthocyanins from black carrots by UHPLC-PDA after ultrasound-assisted extraction. J Food Compost Anal 2015. [DOI: 10.1016/j.jfca.2015.08.011] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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22
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Guldiken B, Boyacioglu D, Capanoglu E. Optimization of Extraction of Bioactive Compounds from Black Carrot Using Response Surface Methodology (RSM). FOOD ANAL METHOD 2015. [DOI: 10.1007/s12161-015-0370-9] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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23
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Surek E, Nilufer-Erdil D. Phenolic contents, antioxidant activities and potential bioaccessibilities of industrial pomegranate nectar processing wastes. Int J Food Sci Technol 2015. [DOI: 10.1111/ijfs.13000] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Ece Surek
- Department of Food Engineering; Faculty of Chemical and Metallurgical Engineering; Istanbul Technical University; 34469 Maslak Istanbul Turkey
- Department of Food Engineering; Faculty of Engineering; Izmir Institute of Technology; 35430 Gulbahce Urla Izmir Turkey
| | - Dilara Nilufer-Erdil
- Department of Food Engineering; Faculty of Chemical and Metallurgical Engineering; Istanbul Technical University; 34469 Maslak Istanbul Turkey
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24
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Singh JP, Kaur A, Singh N. Development of eggless gluten-free rice muffins utilizing black carrot dietary fibre concentrate and xanthan gum. Journal of Food Science and Technology 2015; 53:1269-78. [PMID: 27162407 DOI: 10.1007/s13197-015-2103-x] [Citation(s) in RCA: 77] [Impact Index Per Article: 8.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 10/15/2015] [Accepted: 11/03/2015] [Indexed: 10/22/2022]
Abstract
Gluten-free muffins are generally made from purified flours and starches (from non-gluten sources) which are deficient in dietary fibre and have poor quality attributes. In this regard, the present work was undertaken to explore application of black carrot pomace dietary fibre concentrate (BCF) and xanthan gum (XG) in gluten-free rice muffins. Physicochemical properties of BCF and rice flour were studied. BCF was incorporated at three levels (3, 6 and 9 %) in rice flour, while XG was added at 0.5 % level to study their effect on muffin batters and physicochemical properties of muffins. BCF showed higher water absorption and oil absorption capacities than rice flour. Incorporation of BCF and XG increased flour paste viscosities and batter viscoelasticity. Incorporation of BCF increased total dietary fibre content (TDF) and decreased the L* and b* values, water activity (aw), specific volume and firmness. On the other hand, XG improved appearance and specific volume of the rice muffins prepared with and without BCF. Muffins prepared with 6 % BCF incorporation and XG were the most acceptable. This study demonstrated that BCF and XG can be used as viable functional ingredients in the preparation of gluten-free muffins.
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Affiliation(s)
- Jatinder Pal Singh
- Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, Punjab -143005 India
| | - Amritpal Kaur
- Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, Punjab -143005 India
| | - Narpinder Singh
- Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, Punjab -143005 India
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25
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Kamiloglu S, Pasli AA, Ozcelik B, Van Camp J, Capanoglu E. Influence of different processing and storage conditions on in vitro bioaccessibility of polyphenols in black carrot jams and marmalades. Food Chem 2015; 186:74-82. [DOI: 10.1016/j.foodchem.2014.12.046] [Citation(s) in RCA: 59] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/25/2014] [Revised: 11/26/2014] [Accepted: 12/06/2014] [Indexed: 01/15/2023]
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26
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Kamiloglu S, Pasli AA, Ozcelik B, Van Camp J, Capanoglu E. Colour retention, anthocyanin stability and antioxidant capacity in black carrot (Daucus carota) jams and marmalades: Effect of processing, storage conditions and in vitro gastrointestinal digestion. J Funct Foods 2015. [DOI: 10.1016/j.jff.2014.12.021] [Citation(s) in RCA: 63] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023] Open
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27
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The effects of juice processing on black mulberry antioxidants. Food Chem 2014; 186:277-84. [PMID: 25976822 DOI: 10.1016/j.foodchem.2014.11.151] [Citation(s) in RCA: 49] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/25/2014] [Revised: 11/25/2014] [Accepted: 11/27/2014] [Indexed: 11/21/2022]
Abstract
Black mulberry fruit is processed to juice at significant scale in Turkey. The effect of industrial-scale juice production on black mulberry antioxidants was evaluated using samples collected from the main steps of processing; including the selection of fruits, washing, mechanical milling, mashing, cold pressing, pasteurization, and filling-packing. Two major anthocyanins (cyanidin-3-glucoside and cyanidin-3-rutinoside), two phenolic acids (3- and caffeoylquinic acid) and 3 flavonols (rutin, quercetin-3-glucoside, and quercetin-malonyl-glucoside) were identified using LC-QTOF-MS and were quantified using HPLC. Approximately, 60-70% of the fruit anthocyanins were retained in the final juice, which also contained high levels of caffeoylquinic acids, relative to the fruit. Mashing and pressing were the steps which were effective for the recovery of fruit polyphenolics into the juice fraction. Moreover, an in vitro gastrointestinal digestion model, applied to determine the effect of processing on the bioavailability of mulberry antioxidants, indicated a higher anthocyanin bioavailability for the fruit matrix than for the juice matrix.
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