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Aguilera JM. Berries as Foods: Processing, Products, and Health Implications. Annu Rev Food Sci Technol 2024; 15:1-26. [PMID: 37989130 DOI: 10.1146/annurev-food-072023-034248] [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] [Indexed: 11/23/2023]
Abstract
Berries are highly regarded as flavorful and healthy fruits that may prevent or delay some chronic diseases attributed to oxidative stress and inflammation. Berries are low in calories and harbor diverse bioactive phytochemicals, antioxidants, dietary fibers, and vitamins. This review delves into the main characteristics of fresh berries and berry products as foods and the technologies associated with their production. The main effects of processing operations and related variables on bioactive components and antioxidants are described. This review critically discusses why some health claims based on in vitro antioxidant data and clinical studies and intervention trials are difficult to assess. The review suggests that the beneficial health effects of berries are derived from a multifactorial combination of complex mixtures of abundant phenolic components, antioxidants, and their metabolites acting synergistically or additively with other nutrients like fibers and vitamins and possibly by modulating the gut microbiota.
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Affiliation(s)
- José Miguel Aguilera
- Department of Chemical and Bioprocess Engineering, Pontificia Universidad Católica de Chile, Santiago, Chile;
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2
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Ispiryan A, Kraujutiene I, Viskelis J. Quality Characteristics of Raspberry By-Products for Sustainable Production. Foods 2024; 13:1436. [PMID: 38790735 PMCID: PMC11119120 DOI: 10.3390/foods13101436] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2024] [Revised: 05/01/2024] [Accepted: 05/02/2024] [Indexed: 05/26/2024] Open
Abstract
Raspberry seeds are a by-product of berries, both from their primary processing, such as in juice production, and secondary processing, such as in oil extraction. These seeds contain plenty of valuable components such as crude fiber, proteins, fats, and vitamins. Quality characterization is the initial step toward using these seeds as a sustainable and functional food. The aim of studying raspberry seeds' quality profile, both before oil extraction and after different processing methods (supercritical CO2, subcritical CO2, cold pressing, and hexane solvent), is to point out the benefits of this by-product and to raise consumer awareness about their health and well-being benefits. This study provides evidence that raspberry seeds have good physical parameters for use in other products as a functional food enrichment ingredient, such as in baked goods, offering considerable health benefits due to their high nutrient content. The weights, peroxide values, moisture content, nutritional energy values, and colors were determined before oil extraction to give initial seed values. The nutrient content and amounts of macroelements, P, K, Ca, and Mg, as well as microelements, B, Zn, Cu, Fe, and Mn, were determined in the tested variety 'Polka', both before and after oil extractions and using different methods. The raspberry seeds' moisture was 9.2%, their peroxide content was 5.64 mEq/kg, their nutritional value was 475.25 Kcal., and their total weight was 2.17 mg (1000 units). The seeds contain 7.4% protein, 22.1% crude fiber, 11.0% crude fat and oil, and 2.8% sugar. We determined how different oil extraction methods influence the nutrient, micro-, and macro-component values. We concluded that the seeds contained the highest manganese (45.3 mg/kg), iron (29.2 mg/kg), and zinc (17.4 mg/kg) contents and the lowest content of copper (5.1 mg/kg). This research shows that raspberry seeds represent a potential natural food ingredient, and after oil extraction with subcritical or supercritical CO2 or cold pressing, they can be used as a sustainable and functional food.
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Affiliation(s)
- Audrone Ispiryan
- Department of Food and Agrotechnology, Kauno Kolegija Higher Education Institution, Pramones Pr. 20, LT-50468 Kaunas, Lithuania;
| | - Ingrida Kraujutiene
- Department of Food and Agrotechnology, Kauno Kolegija Higher Education Institution, Pramones Pr. 20, LT-50468 Kaunas, Lithuania;
| | - Jonas Viskelis
- Institute of Horticulture, Lithuanian Research Centre for Agriculture and Forestry, Kauno Str. 30, LT-54333 Babtai, Lithuania;
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3
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Ćirić I, Dabić Zagorac D, Sredojević M, Fotirić Akšić M, Rabrenović B, Blagojević S, Natić M. Valorisation of Raspberry Seeds in Cosmetic Industry-Green Solutions. Pharmaceutics 2024; 16:606. [PMID: 38794268 PMCID: PMC11124771 DOI: 10.3390/pharmaceutics16050606] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2024] [Revised: 04/26/2024] [Accepted: 04/27/2024] [Indexed: 05/26/2024] Open
Abstract
The fruit processing industry generates large quantities of by-products well known to be rich in bioactive compounds with numerous nutritional properties and beneficial effects for human health. We developed a strategy to valorise raspberry seeds and obtain valuable ingredients with potential application in cosmetic skincare formulas. Cold press extraction technology was applied to extract oil, and the remaining defatted raspberry seed cake was treated with three proline based deep eutectic solvents (DES) to extract polyphenols. The most potent was proline/citric acid extract, with free and total ellagic acid content (52.4 mg/L and 86.4 mg/L), total phenolic content (TPC, 550.1 mg GAE/L) and radical scavenging activity (RSA, 4742.7 mmol TE/L). After the direct mixing of the extract and after encapsulation with starch as a carrier, the skincare emulsion and microemulsion were characterised by irritation potential (Zein test), transepidermal water loss (TEWL), red blood cell (RBC), and DPPH antioxidant test. The resulting preparations were of improved quality in comparison to the control hand cream, with a low skin irritation effect, lower TEWL, and higher antioxidant potential. This work complies with circular economy principles and green technology standards, and represents the efficient model on how to reuse natural resources through waste minimization.
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Affiliation(s)
- Ivanka Ćirić
- Innovative Centre Faculty of Chemistry Belgrade, University of Belgrade, Studentski Trg 12-16, 11158 Belgrade, Serbia; (I.Ć.); (D.D.Z.); (M.S.)
| | - Dragana Dabić Zagorac
- Innovative Centre Faculty of Chemistry Belgrade, University of Belgrade, Studentski Trg 12-16, 11158 Belgrade, Serbia; (I.Ć.); (D.D.Z.); (M.S.)
| | - Milica Sredojević
- Innovative Centre Faculty of Chemistry Belgrade, University of Belgrade, Studentski Trg 12-16, 11158 Belgrade, Serbia; (I.Ć.); (D.D.Z.); (M.S.)
| | - Milica Fotirić Akšić
- Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia; (M.F.A.); (B.R.)
| | - Biljana Rabrenović
- Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia; (M.F.A.); (B.R.)
| | - Stevan Blagojević
- Institute of General and Physical Chemistry, Studentski Trg 12-16, 11158 Belgrade, Serbia
| | - Maja Natić
- Faculty of Chemistry, University of Belgrade, Studentski Trg 12-16, 11158 Belgrade, Serbia
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4
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Sun J, Li D, Huyan W, Hong X, He S, Huo J, Jiang L, Zhang Y. Blue honeysuckle seeds and seed oil: Composition, physicochemical properties, fatty acid profile, volatile components, and antioxidant capacity. Food Chem X 2024; 21:101176. [PMID: 38379799 PMCID: PMC10877549 DOI: 10.1016/j.fochx.2024.101176] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2023] [Revised: 01/20/2024] [Accepted: 02/01/2024] [Indexed: 02/22/2024] Open
Abstract
Blue honeysuckle seeds are often overlooked by the processing industry, but they are a good source of healthy oil. The composition, volatiles, and antioxidant capacity of blue honeysuckle seeds and seed oil were investigated for the first time. The fatty acid profile of the seed oil was analysed using GC-MS. The seed oil was particularly rich in polyunsaturated fatty acid, especially linoleic acid (71.24 ± 1.64 %). HS-SPME-GC-MS analysis temporarily detected 34 and 37 volatiles in the seeds and seed oil, respectively. Notably, aldehydes were identified as the major contributors to the aroma. The phytosterols, tocopherols, and triglycerides were identified in the seed oil. Interestingly, the total phenolic content and antioxidant capacity of the seeds were found to be much higher than the seed oil. This study evaluates the nutritional profile and value of blue honeysuckle seed oil, and suggests that it can be used as new functional oil.
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Affiliation(s)
- Juan Sun
- College of Horticulture and Landscape Architecture, Northeast Agricultural University, Harbin 150030, China
| | - Dalong Li
- Key Laboratory of Biology and Genetic Improvement of Horticultural Crops (Northeast Region), Ministry of Agriculture and Rural Affairs, Northeast Agricultural University, Harbin 150030, China
- College of Horticulture and Landscape Architecture, Northeast Agricultural University, Harbin 150030, China
| | - Wenjing Huyan
- College of Horticulture and Landscape Architecture, Northeast Agricultural University, Harbin 150030, China
| | - Xiaoqi Hong
- College of Horticulture and Landscape Architecture, Northeast Agricultural University, Harbin 150030, China
| | - Shuman He
- College of Horticulture and Landscape Architecture, Northeast Agricultural University, Harbin 150030, China
| | - Junwei Huo
- Heilongjiang Green Food Science Research Institute, Northeast Agricultural University, Harbin 150030, China
- Key Laboratory of Biology and Genetic Improvement of Horticultural Crops (Northeast Region), Ministry of Agriculture and Rural Affairs, Northeast Agricultural University, Harbin 150030, China
- National-Local Joint Engineering Research Center for Development and Utilization of Small Fruits in Cold Regions, Northeast Agricultural University, Harbin 150030, China
- College of Horticulture and Landscape Architecture, Northeast Agricultural University, Harbin 150030, China
| | - Lianzhou Jiang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Yan Zhang
- Heilongjiang Green Food Science Research Institute, Northeast Agricultural University, Harbin 150030, China
- Key Laboratory of Biology and Genetic Improvement of Horticultural Crops (Northeast Region), Ministry of Agriculture and Rural Affairs, Northeast Agricultural University, Harbin 150030, China
- National-Local Joint Engineering Research Center for Development and Utilization of Small Fruits in Cold Regions, Northeast Agricultural University, Harbin 150030, China
- College of Horticulture and Landscape Architecture, Northeast Agricultural University, Harbin 150030, China
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Roy S, Sarkar T, Upadhye VJ, Chakraborty R. Comprehensive Review on Fruit Seeds: Nutritional, Phytochemical, Nanotechnology, Toxicity, Food Biochemistry, and Biotechnology Perspective. Appl Biochem Biotechnol 2023:10.1007/s12010-023-04674-9. [PMID: 37755640 DOI: 10.1007/s12010-023-04674-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 08/16/2023] [Indexed: 09/28/2023]
Abstract
Fruit seeds are leftovers from a variety of culinary sectors. They are generally unutilized and contribute greatly to global disposals. These seeds not only possess various nutritional attributes but also have many heath-beneficial properties. One way to make use of these seeds is to extract their bioactive components and create fortified food items. Nowadays, researchers are highly interested in creating innovative functional meals and food components from these unconventional resources. The main objective of this manuscript was to determine the usefulness of seed powder from 70 highly consumed fruits, including Apple, Apricot, Avocado, Banana, Blackberry, Blackcurrant, Blueberry, Cherry, Common plum, Cranberry, Gooseberry, Jackfruit, Jamun, Kiwi, Lemon, Mahua, Mango, Melon, Olive, Orange, and many more have been presented. The nutritional attributes, phytochemical composition, health advantages, nanotechnology applications, and toxicity of these fruit seeds have been fully depicted. This study also goes into in-depth detailing on creating useful food items out of these seeds, such as bakery goods, milk products, cereal-based goods, and meat products. It also identifies enzymes purified from these seeds along with their biochemical applications and any research openings in this area.
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Affiliation(s)
- Sarita Roy
- Department of Food Technology and Biochemical Engineering, Jadavpur University, Kolkata, 700032, India
| | - Tanmay Sarkar
- Department of Food Processing Technology, Malda Polytechnic, West Bengal State Council of Technical Education, Govt. of West Bengal, Malda, 732102, India.
| | | | - Runu Chakraborty
- Department of Food Technology and Biochemical Engineering, Jadavpur University, Kolkata, 700032, India.
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Davidson M, Louvet F, Meudec E, Landolt C, Grenier K, Périno S, Ouk TS, Saad N. Optimized Single-Step Recovery of Lipophilic and Hydrophilic Compounds from Raspberry, Strawberry and Blackberry Pomaces Using a Simultaneous Ultrasound-Enzyme-Assisted Extraction (UEAE). Antioxidants (Basel) 2023; 12:1793. [PMID: 37891873 PMCID: PMC10603877 DOI: 10.3390/antiox12101793] [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: 07/20/2023] [Revised: 09/18/2023] [Accepted: 09/20/2023] [Indexed: 10/29/2023] Open
Abstract
An ultrasound-enzyme-assisted extraction (UEAE) was optimized to extract, simultaneously, the hydrophilic and lipophilic compounds from three berry pomaces (raspberry, strawberry and blackberry). First, an enzyme screening designated a thermostable alkaline protease as the most suitable enzyme to recover, in an aqueous medium, the highest yields of polyphenols and oil in the most efficient way. Secondly, the selected enzyme was coupled to ultrasounds (US) in sequential and simultaneous combinations. The simultaneous US-alkaline enzyme combination was selected as a one-single-step process and was then optimized by definitive screening design (DSD). The optimized parameters were: US amplitude, 20% (raspberry pomace) or 70% (strawberry and blackberry pomaces); pH, 8; E/S ratio, 1% (w/w); S/L ratio, 6% (w/v); extraction time, 30 min; temperature, 60 °C. Compared to conventional extractions using organic solvents, the UEAE extracted all the polyphenols, with around 75% of the active polyphenols (measured by the DPPH● method) and up to 75% of the initial oil from the berry pomaces. Characterized lipophilic compounds were rich in polyunsaturated fatty acids (PUFAs), tocols and phytosterols. The polyphenolics were analyzed by UPLC-MS/MS; characteristic ellagitannins of the Rosaceae family (sanguiin H-6 or agrimoniin, sanguiin H-10, …) and ellagic acid conjugates were found as the major components.
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Affiliation(s)
- Morag Davidson
- Univ. Limoges, LABCiS, UR 22722, F-87000 Limoges, France; (M.D.); (C.L.); (K.G.); (T.-S.O.)
| | - François Louvet
- ENSIL-ENSCI Formation: Céramique Industrielle, ESTER, Université de Limoges, 87068 Limoges, France;
| | - Emmanuelle Meudec
- SPO, INRAE, Institut Agro, Université de Montpellier, 34060 Montpellier, France;
- INRAE, PROBE Research Infrastructure, Polyphenol Analytical Facility, 34060 Montpellier, France
| | - Cornelia Landolt
- Univ. Limoges, LABCiS, UR 22722, F-87000 Limoges, France; (M.D.); (C.L.); (K.G.); (T.-S.O.)
| | - Karine Grenier
- Univ. Limoges, LABCiS, UR 22722, F-87000 Limoges, France; (M.D.); (C.L.); (K.G.); (T.-S.O.)
| | - Sandrine Périno
- Équipe GREEN, UMR 408 SQPOV, Avignon Université, F-84000 Avignon, France;
| | - Tan-Sothéa Ouk
- Univ. Limoges, LABCiS, UR 22722, F-87000 Limoges, France; (M.D.); (C.L.); (K.G.); (T.-S.O.)
| | - Naïma Saad
- Univ. Limoges, LABCiS, UR 22722, F-87000 Limoges, France; (M.D.); (C.L.); (K.G.); (T.-S.O.)
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7
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Starkute V, Lukseviciute J, Klupsaite D, Mockus E, Klementaviciute J, Rocha JM, Özogul F, Ruzauskas M, Viskelis P, Bartkiene E. Characteristics of Unripened Cow Milk Curd Cheese Enriched with Raspberry ( Rubus idaeus), Blueberry ( Vaccinium myrtillus) and Elderberry ( Sambucus nigra) Industry By-Products. Foods 2023; 12:2860. [PMID: 37569128 PMCID: PMC10417324 DOI: 10.3390/foods12152860] [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: 06/30/2023] [Revised: 07/24/2023] [Accepted: 07/26/2023] [Indexed: 08/13/2023] Open
Abstract
The aim of this study was to apply raspberry (Ras), blueberry (Blu) and elderberry (Eld) industry by-products (BIB) for unripened cow milk curd cheese (U-CC) enrichment. Firstly, antimicrobial properties of the BIBs were tested, and the effects of the immobilization in agar technology on BIB properties were evaluated. Further, non-immobilized (NI) and agar-immobilized (AI) BIBs were applied for U-CC enrichment, and their influence on U-CC parameters were analyzed. It was established that the tested BIBs possess desirable antimicrobial (raspberry BIB inhibited 7 out of 10 tested pathogens) and antioxidant activities (the highest total phenolic compounds (TPC) content was displayed by NI elderberry BIB 143.6 mg GAE/100 g). The addition of BIBs to U-CC increased TPC content and DPPH- (2,2-diphenyl-1-picrylhydrazyl)-radical scavenging activity of the U-CC (the highest TPC content was found in C-RaNI 184.5 mg/100 g, and strong positive correlation between TPC and DPPH- of the U-CC was found, r = 0.658). The predominant fatty acid group in U-CC was saturated fatty acids (SFA); however, the lowest content of SFA was unfolded in C-EldAI samples (in comparison with C, on average, by 1.6 times lower). The highest biogenic amine content was attained in C-EldAI (104.1 mg/kg). In total, 43 volatile compounds (VC) were identified in U-CC, and, in all cases, a broader spectrum of VCs was observed in U-CC enriched with BIBs. After 10 days of storage, the highest enterobacteria number was in C-BluNI (1.88 log10 CFU/g). All U-CC showed similar overall acceptability (on average, 8.34 points); however, the highest intensity of the emotion "happy" was expressed by testing C-EldNI. Finally, the BIBs are prospective ingredients for U-CC enrichment in a sustainable manner and improved nutritional traits.
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Affiliation(s)
- Vytaute Starkute
- Department of Food Safety and Quality, Faculty of Veterinary, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania; (V.S.); (J.L.)
- Faculty of Animal Sciences, Institute of Animal Rearing Technologies, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania; (D.K.); (E.M.); (J.K.)
| | - Justina Lukseviciute
- Department of Food Safety and Quality, Faculty of Veterinary, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania; (V.S.); (J.L.)
| | - Dovile Klupsaite
- Faculty of Animal Sciences, Institute of Animal Rearing Technologies, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania; (D.K.); (E.M.); (J.K.)
| | - Ernestas Mockus
- Faculty of Animal Sciences, Institute of Animal Rearing Technologies, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania; (D.K.); (E.M.); (J.K.)
| | - Jolita Klementaviciute
- Faculty of Animal Sciences, Institute of Animal Rearing Technologies, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania; (D.K.); (E.M.); (J.K.)
| | - João Miguel Rocha
- Universidade Católica Portuguesa, CBQF—Centro de Biotecnologia e Química Fina—Laboratório Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal;
- Laboratory for Process Engineering, Environment, Biotechnology and Energy (LEPABE), Faculty of Engineering, University of Porto (FEUP), Rua Dr. Roberto Frias, s/n, 4200-465 Porto, Portugal
- Associate Laboratory in Chemical Engineering (ALiCE), Faculty of Engineering, University of Porto, Rua Dr. Roberto Frias, s/n, 4200-465 Porto, Portugal
| | - Fatih Özogul
- Department of Seafood Processing Technology, Faculty of Fisheries, Cukurova University, Balcali, Adana 01330, Turkey;
- Biotechnology Research and Application Center, Cukurova University, Balcali, Adana 01330, Turkey
| | - Modestas Ruzauskas
- Department of Anatomy and Physiology, Faculty of Veterinary, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania;
- Faculty of Veterinary, Institute of Microbiology and Virology, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania
| | - Pranas Viskelis
- Lithuanian Research Centre for Agriculture and Forestry, Institute of Horticulture, Kauno Str. 30, LT-54333 Babtai, Lithuania;
| | - Elena Bartkiene
- Department of Food Safety and Quality, Faculty of Veterinary, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania; (V.S.); (J.L.)
- Faculty of Animal Sciences, Institute of Animal Rearing Technologies, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania; (D.K.); (E.M.); (J.K.)
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Grajzer M, Wiatrak B, Jawień P, Marczak Ł, Wojakowska A, Wiejak R, Rój E, Grzebieluch W, Prescha A. Evaluation of Recovery Methods for Fragaria vesca L. Oil: Characteristics, Stability and Bioactive Potential. Foods 2023; 12:foods12091852. [PMID: 37174392 PMCID: PMC10178134 DOI: 10.3390/foods12091852] [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: 03/20/2023] [Revised: 04/24/2023] [Accepted: 04/27/2023] [Indexed: 05/15/2023] Open
Abstract
Wild strawberry (Fragaria vesca L.) seed oil (WSO) recovered by two methods-cold pressing (CP) and extraction with supercritical carbon dioxide (SCO2E)-taking into account the different extraction times, was characterized for its composition and quality. The cytotoxicity assessment of WSOs was also carried out using the normal human dermal fibroblast (NHDF) cell line. Tocopherol and total polyphenol contents were significantly higher in WSO recovered by SCO2E, up to 1901.0 and 58.5 mg/kg, respectively, in comparison with CP oil. In CP oil, the highest content of carotenoids and squalene was determined (123.8 and 31.4 mg/kg, respectively). Phytosterol summed up to 5396 mg/kg in WSO collected in 30 min of SCO2E. Moreover, the highest oxidative stability was found for this oil. All studied WSOs were non-cytotoxic in lactate dehydrogenase (LDH) leaching and sulforhodamine B (SRB) assays; however, oils collected by SCO2E in 15 and 30 min were found to be cytotoxic in the tetrazolium salt (MTT) test, with the CC50 at a concentration of 3.4 and 5.5%, respectively. In conclusion, the composition of WSO indicates that, depending on the method of its recovery, seeds can have different bio-potencies and various applications.
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Affiliation(s)
- Magdalena Grajzer
- Department of Dietetics and Bromatology, Wroclaw Medical University, Borowska 211, 50-556 Wroclaw, Poland
| | - Benita Wiatrak
- Department of Pharmacology, Wroclaw Medical University, Mikulicza-Radeckiego 2, 50-345 Wroclaw, Poland
| | - Paulina Jawień
- Department of Biostructure and Animal Physiology, Wroclaw University of Environmental and Life Sciences, Norwida 25/27, 50-375 Wroclaw, Poland
| | - Łukasz Marczak
- European Centre for Bioinformatics and Genomics, Institute of Bioorganic Chemistry, Polish Academy of Sciences, 61-138 Poznanń, Poland
| | - Anna Wojakowska
- European Centre for Bioinformatics and Genomics, Institute of Bioorganic Chemistry, Polish Academy of Sciences, 61-138 Poznanń, Poland
| | - Rafał Wiejak
- Research Group Supercritical Extraction, Łukasiewicz Research Network-New Chemical Syntheses Institute, Al. Tysiąclecia Państwa Polskiego 13a, 24-110 Puławy, Poland
| | - Edward Rój
- Research Group Supercritical Extraction, Łukasiewicz Research Network-New Chemical Syntheses Institute, Al. Tysiąclecia Państwa Polskiego 13a, 24-110 Puławy, Poland
| | - Wojciech Grzebieluch
- Department of Conservative Dentistry with Endodontics, Wroclaw Medical University, Krakowska 26, 50-425 Wroclaw, Poland
| | - Anna Prescha
- Department of Dietetics and Bromatology, Wroclaw Medical University, Borowska 211, 50-556 Wroclaw, Poland
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Tarte I, Singh A, Dar AH, Sharma A, Altaf A, Sharma P. Unfolding the potential of dragon fruit (
Hylocereus spp
.) for value addition: A review. EFOOD 2023. [DOI: 10.1002/efd2.76] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/30/2023] Open
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10
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A Review on Berry Seeds—A Special Emphasis on Their Chemical Content and Health-Promoting Properties. Nutrients 2023; 15:nu15061422. [PMID: 36986152 PMCID: PMC10058722 DOI: 10.3390/nu15061422] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2023] [Revised: 03/11/2023] [Accepted: 03/13/2023] [Indexed: 03/18/2023] Open
Abstract
Berries are important components of the human diet, valued for their high content of nutrients and active compounds. Berry seeds are also important objects of scientific investigation as, in some cases, they can have a higher concentration of certain phytochemicals than other parts of the fruit. Moreover, they are often byproducts of the food industry that can be reused to make oil, extracts, or flour. We have reviewed available literature related to the chemical content and biological activity of seeds from five different berry species—red raspberry (Rubus idaeus L. and Rubus coreanus Miq.), strawberry (Fragaria x ananassa), grape (Vitis vinifera L.), sea buckthorn (Hippophae rhamnoides L.), and cranberry (Vaccinium macrocarpon Ait.). We have searched various databases, including PubMed, Web of Knowledge, ScienceDirect, and Scopus. Last search was conducted on 16.01.2023. Various preparations from berry seeds are valuable sources of bioactive phytochemicals and could be used as functional foods or to make pharmaceuticals or cosmetics. Some products, like oil, flour, or extracts, are already available on the market. However, many preparations and compounds still lack appropriate evidence for their effectiveness in vivo, so their activity should first be assessed in animal studies and clinical trials.
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Ortiz-Viedma J, Bastias-Montes JM, Char C, Vega C, Quintriqueo A, Gallón-Bedoya M, Flores M, Aguilera JM, Miranda JM, Barros-Velázquez J. Sequential Biorefining of Bioactive Compounds of High Functional Value from Calafate Pomace ( Berberis microphylla) Using Supercritical CO 2 and Pressurized Liquids. Antioxidants (Basel) 2023; 12:antiox12020323. [PMID: 36829882 PMCID: PMC9952607 DOI: 10.3390/antiox12020323] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2022] [Revised: 01/12/2023] [Accepted: 01/24/2023] [Indexed: 01/31/2023] Open
Abstract
A biorefinery process was developed for a freeze-dried pomace of calafate berries (Berberis microphylla). The process consisted of extraction of lipophilic components with supercritical CO2 (scCO2) and subsequent extraction of the residue with a pressurized mixture of ethanol/water (1:1 v/v). scCO2 extracted oil from the pomace, while pressurized liquid extraction generated a crude extract rich in phenols and a residue rich in fiber, proteins and minerals. Response surface analysis of scCO2 extraction suggested optimal conditions of 60 °C, 358.5 bar and 144.6 min to obtain a lipid extract yield of 11.15% (d.w.). The dark yellow oil extract contained a good ratio of ω6/ω3 fatty acids (1:1.2), provitamin E tocopherols (406.6 mg/kg), and a peroxide index of 8.6 meq O2/kg. Pressurized liquid extraction generated a polar extract with good phenolic content (33 mg gallic acid equivalents /g d.w.), anthocyanins (8 mg/g) and antioxidant capacity (2,2-diphenyl-1-picrylhydrazyl test = 25 µg/mL and antioxidant activity = 63 µM Te/g). The extraction kinetics of oil by scCO2 and phenolic compounds were optimally adjusted to the spline model (R2 = 0.989 and R2 = 0.999, respectively). The solid extracted residue presented a fiber content close to cereals (56.4% d.w.) and acceptable values of proteins (29.6% d.w.) and minerals (14.1% d.w.). These eco-friendly processes valorize calafate pomace as a source of ingredients for formulation of healthy foods, nutraceuticals and nutritional supplements.
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Affiliation(s)
- Jaime Ortiz-Viedma
- Departamento de Ciencia de los Alimentos y Tecnología Química, Facultad de Ciencias Químicas y Farmacéuticas, Universidad de Chile, Dr. Carlos Lorca 964, Santiago 8320000, Chile
- Correspondence: (J.O.-V.); (M.F.)
| | - José M. Bastias-Montes
- Departamento de Ingeniería en Alimentos, Universidad del Bio-Bio, Avda Andrés Bello 720, Chillan 3800708, Chile
| | - Cielo Char
- Departamento de Ciencia de los Alimentos y Tecnología Química, Facultad de Ciencias Químicas y Farmacéuticas, Universidad de Chile, Dr. Carlos Lorca 964, Santiago 8320000, Chile
| | - Camila Vega
- Departamento de Ciencia de los Alimentos y Tecnología Química, Facultad de Ciencias Químicas y Farmacéuticas, Universidad de Chile, Dr. Carlos Lorca 964, Santiago 8320000, Chile
| | - Alejandra Quintriqueo
- Departamento de Ciencia de los Alimentos y Tecnología Química, Facultad de Ciencias Químicas y Farmacéuticas, Universidad de Chile, Dr. Carlos Lorca 964, Santiago 8320000, Chile
| | - Manuela Gallón-Bedoya
- Facultad de Ciencias Agrarias, Universidad Nacional de Colombia, Sede Medellín, Medellín 050034, Colombia
| | - Marcos Flores
- Departamento de Ciencias Básicas, Facultad de Ciencias, Universidad Santo Tomás, Talca 3460000, Chile
- Correspondence: (J.O.-V.); (M.F.)
| | - José M. Aguilera
- Departamento de Ingeniería Química y Bioprocesos, Universidad Católica de Chile, V. Mackenna 3860, Santiago 8940000, Chile
| | - José M. Miranda
- Departamento de Química Analítica, Nutrición y Bromatología, Facultad de Veterinaria, Universidad de Santiago de Compostela, 27002 Lugo, Spain
| | - Jorge Barros-Velázquez
- Departamento de Química Analítica, Nutrición y Bromatología, Facultad de Veterinaria, Universidad de Santiago de Compostela, 27002 Lugo, Spain
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Red Raspberry Seed Oil Low Energy Nanoemulsions: Influence of Surfactants, Antioxidants, and Temperature on Oxidative Stability. Antioxidants (Basel) 2022; 11:antiox11101898. [PMID: 36290621 PMCID: PMC9598911 DOI: 10.3390/antiox11101898] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/02/2022] [Revised: 09/18/2022] [Accepted: 09/20/2022] [Indexed: 11/16/2022] Open
Abstract
The aim of this study was to assess and improve the oxidative stability of red raspberry seed oil−RO, a potential topical ingredient derived from food industry by-products, on its own and when incorporated in low energy nanoemulsion (NE). The RO’s oxidative stability was assessed at 5, 25, and 40 °C during one month of storage and expressed in: peroxide value, p-anisidine, and thiobarbituric reactive substances—TBARS value, while for NEs, lipid hydroperoxides and TBARS values were monitored. Both synthetic (butylated hydroxytoluene—BHT and ethylenediaminetetraacetic acid—EDTA), and natural (oregano essential oil—ORE and oak fruit extract—OAK) antioxidants were used. Pure RO and RO with BHT or ORE were stable at 5 °C and 25 °C, but at 40 °C BHT showed only moderate protection, while ORE was prooxidant. NEs prepared with new biodegradable polyglycerol esters-based surfactants, with droplet sizes of < 50 nm and narrow size distribution, showed improved physicochemical stability at room temperature, and especially at 40 °C, compared to NEs with polysorbate 80, which required the addition of antioxidants to preserve their stability. Natural antioxidants ORE and OAK were compatible with all NEs; therefore, their use is proposed as an effective alternative to synthetic antioxidants.
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Effect of feeding strawberry, raspberry and rapeseed oil in rats’ diet on the fatty acid profile of muscle tissue. ANNALS OF ANIMAL SCIENCE 2022. [DOI: 10.2478/aoas-2022-0048] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
Abstract
Abstract
Currently, alternative plant oils with pro-health properties are sought. The aim of the present study was to investigate the effect of feeding strawberry, raspberry and rapeseed oils in rats’ diet on the fatty acid profile of muscle tissue. Adult rats were randomly divided into 4 groups (n=7) and fed with the addition of rapeseed, raspberry or strawberry seed oil, respectively, or control group. After a 6-week treatment period, the fatty acid profile in m. latisssimus dorsi, was analyzed using gas chromatography. The dietary strawberry or raspberry seed oil led to a significant increase in C-18:2 n-6 ad C-18:3 n-3 level in muscle fat when compared to control group. At the same time, in the group receiving raspberry oil, an unfavorable phenomenon of lowering the EPA content was observed, while a tendency towards a decrease in DHA level was observed in groups supplemented with both raspberry and strawberry oil. Both oils as a source of PUFA n-3 and n-6, increased ALA n-3 and LA n-6 fatty acids in latissimus dorsi muscle, but due to different activity of enzymes taking apart in conversion of polyunsaturated fatty acids to their long chain derivatives in rats, the research on pig model would be advisable.
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de Souza Correa M, Boschen NL, Rodrigues PRP, Corazza ML, de Paula Scheer A, Ribani RH. Supercritical CO2 with co-solvent extraction of blackberry (Rubus spp. Xavante cultivar) seeds. J Supercrit Fluids 2022. [DOI: 10.1016/j.supflu.2022.105702] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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15
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Nutritional Quality and Oxidative Stability during Thermal Processing of Cold-Pressed Oil Blends with 5:1 Ratio of ω6/ω3 Fatty Acids. Foods 2022; 11:foods11081081. [PMID: 35454668 PMCID: PMC9030854 DOI: 10.3390/foods11081081] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2022] [Revised: 03/30/2022] [Accepted: 04/06/2022] [Indexed: 02/06/2023] Open
Abstract
The growing awareness of consumers means that new products are sought after, which, apart from meeting the basic demand for macronutrients and energy, will have a positive impact on our health. This article is a report on the characteristics of the new oil blends with a nutritious ω6/ω3 fatty acid ratio (5:1), as well as the heat treatment effect on the nutritional value and stability of the oils. Prepared oil blends were heated at 170 and 200 °C. The fatty acid composition and the changes in tocochromanols content during heating were analyzed, as well as the formation process of polar compounds and triacylglycerol polymers. During heating the highest loss of tocochromanols was characteristic of α-tocopherol and α-tocotrienol. The total content of tocopherols after heating was reduced to 1–6% of the original content in the unheated oil blends. The exception was the blend of oil with wheat germ oil, in which a high content of all tocopherols was observed in unheated and heated samples. The content of the polar fraction during heating increased on average 1.9 and 3.1 times in the samples heated at 170 and 200 °C, respectively, compared to the unheated oils. The level of the polar fraction was related to the high content of tocopherols or the presence of tocopherols and tocotrienols in the heated sample. The polymerization of triacylglycerols led mainly to the formation of triacylglycerol dimers. Trimers were observed in a small number of heated samples, especially those heated at 200 °C. Regardless of the changes in heated oils, none of the prepared blends exceeded the limit of the polar fraction content, maintaining the programmed ratio of ω6 to ω3 acids. The principal component analysis (PCA) used to define the clusters showed a large variety of unheated and heated samples. An outlier in all clusters was a blend of oil with wheat germ oil. In these samples, the degradation of tocopherols molecules and the increase of triacylglycerol polymers and the polar fraction content were the slowest.
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16
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Alternative Methods of Bioactive Compounds and Oils Extraction from Berry Fruit By-Products—A Review. APPLIED SCIENCES-BASEL 2022. [DOI: 10.3390/app12031734] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
Berry fruit by-products are a source of polyphenol compounds and highly nutritious oils and can be reused to fulfill the requirements of the circular economy model. One of the methods of obtaining polyphenol-rich extracts or oils is extraction. Applying conventional solvent extraction techniques may be insufficient to reach high polyphenol or lipid fraction yields and selectivity of specific compounds. Alternative extraction methods, mainly ultrasound-assisted extraction, pulsed electric field-assisted extraction, microwave-assisted extraction and supercritical fluid extraction, are ways to improve the efficiency of the isolation of bioactive compounds or oils from berry fruit by-products. Additionally, non-conventional techniques are considered as green extraction methods, as they consume less energy, solvent volume and time. The aim of this review is to summarize the studies on alternative extraction methods and their relationship to the composition of extracts or oils obtained from berry waste products.
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Quality, Key Production Factors, and Consumption Volume of Niche Edible Oils Marketed in the European Union. SUSTAINABILITY 2022. [DOI: 10.3390/su14031846] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/04/2022]
Abstract
Consumer’s awareness of the health-promoting aspects of food and their search for products with high nutritional value is driving increased interest in niche oils. Such oils are produced on a small scale due to limited access to raw material and its low oil content. The aim of this multi-criteria analysis was to position niche oils. Data for the study were collected based on a literature review regarding twenty-three niche oils available on the European Union market. Analysis of quality parameters, key production factors, waste reusability, and average annual consumption volume in 2015–2020 was performed. Based on the research, it was concluded that linseed (flaxseed) oil, hemp oil, mustard oil, raspberry seed oil, and sesame oil should be of the most interest to consumers. They are characterized by the highest content of tocopherols, sterols, polyphenols, and carotenoids, a favorable ratio of mono- and polyunsaturated fatty acids, and pro-ecological and sustainable production technology. Based on the results of the study, the need for empirical research was identified, the key to filling the knowledge gaps in the area of edible niche oils.
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18
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Triacylglycerol and Fatty Acid Compositions of Blackberry, Red Raspberry, Black Raspberry, Blueberry and Cranberry Seed Oils by Ultra-Performance Convergence Chromatography-Quadrupole Time-of-Flight Mass Spectrometry. Foods 2021; 10:foods10112530. [PMID: 34828811 PMCID: PMC8621136 DOI: 10.3390/foods10112530] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/19/2021] [Revised: 10/18/2021] [Accepted: 10/19/2021] [Indexed: 11/18/2022] Open
Abstract
The triacylglycerol (TAG) compositions of blackberry, red raspberry, black raspberry, blueberry and cranberry seed oils were examined using ultra-performance convergence chromatography-quadrupole time-of-flight mass spectrometry (UPC2-QTOF MS). A total of 52, 53, 52, 59 and 58 TAGs were detected and tentatively identified from the blackberry, red raspberry, black raspberry, blueberry and cranberry seed oils, respectively, according to their accurate molecular weight in MS1 and fragment ion profiles in MS2. OLL was the most abundant TAG in the blackberry, red raspberry and black raspberry seed oils. Furthermore, the fatty acid compositions of the five berry seed oils were directly determined by gas chromatography coupled with mass spectrometry (GC-MS). In addition, the seed oils had total phenolic contents ranging 13.68–177.06 µmol GAE (gallic acid equivalent)/L oil, and significant scavenging capacities against DPPH, peroxyl, and ABTS+ radicals. These results indicated that the combination of UPC2 and QTOF MS could effectively identify and semi-quantify the TAGs compositions of the berry seed oils with sn-position information for the fatty acids. Understanding the TAGs compositions of these berry seed oils could improve the utilization of these potentially high nutritional value oils for human health.
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19
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The Study of Thermal Properties of Blackberry, Chokeberry and Raspberry Seeds and Oils. APPLIED SCIENCES-BASEL 2021. [DOI: 10.3390/app11167704] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
Abstract
The seeds of berry fruits are a component of fruit waste occurring in the production process. Circular economy rules focus on decreasing the amount of waste produced and reusing by-products when it is possible. To determine the possible applications of the studied fruit industry wastes, the thermal properties of berry seeds and of oil extracted from the tested material were examined. Differential scanning calorimetry (DSC), modulated differential scanning calorimetry (MDSC), and thermogravimetry (TG) of blackberry, chokeberry, and raspberry seeds were carried out. The properties of oil extracted in the Soxhlet apparatus were studied by pressure differential scanning calorimetry (PDSC), TG, and gas chromatography (GC) measurements. The results show that berry seeds lipids are from different melting fraction groups with a dominance of low-melting fraction, which consists of mono- and polyunsaturated fatty acids. There are also occurring residues of carbohydrates and inorganic, thermostable substances in the studied seeds. A GC analysis of oil confirms that the polyunsaturated fatty acids (PUFA) are most abundant and amount to 78.72 ± 0.06% in blackberry seed oil, 73.79 ± 0.14% in chokeberry seed oil, and 82.74 ± 0.03% in raspberry seed oil. The PDSC study showed that the most oxidative stable oil is blackberry seed oil, followed by raspberry and chokeberry seed oils. According to the obtained results, berry seeds can be used as a source of oil in food or other production chains. However, more detailed characteristics of berry seed oils are needed to determine their applicability.
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20
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Mazurek B, Ryszko U, Kostrzewa D, Chmiel M, Kondracka M. Brief characteristics of oxidative stability, fatty acids and metal content in selected berry seed extracts obtained by the SFE technique and used as potential source of nutrients. Food Chem 2021; 367:130752. [PMID: 34384988 DOI: 10.1016/j.foodchem.2021.130752] [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: 03/22/2021] [Revised: 07/29/2021] [Accepted: 07/30/2021] [Indexed: 11/27/2022]
Abstract
Berry seeds are rich source of high quality oil containing valuable compounds such as polyunsaturated fatty acids and therefore, have been gaining increasing significance as potential source of nutrients for food, cosmetic or pharmaceutical industry. Supercritical carbon dioxide extraction of seeds was performed, for which oxidative stability analyzes and determinations of fatty acids, selected microelements and toxic metals were carried out. An attempt was made to evaluate unclassified scCO2 oil extracts from berry seeds, taking into account the lack of legislative documents specifying the required contents of metals and biologically active ingredients. The obtained extracts are products with the consistency of liquid oil. The total fatty acid content range from 59% to 98%, with unsaturated fatty acids predominating and very good n-3/n-6 fatty acids ratio. The analyzed samples were taken systematically from one extraction sequence also determining the acid and the peroxide values in subsequent fractions.
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Affiliation(s)
- Barbara Mazurek
- Łukasiewicz Research Network - New Chemical Syntheses Institute, Aleja Tysiąclecia Państwa Polskiego13a, 24-110 Puławy, Poland.
| | - Urszula Ryszko
- Łukasiewicz Research Network - New Chemical Syntheses Institute, Aleja Tysiąclecia Państwa Polskiego13a, 24-110 Puławy, Poland
| | - Dorota Kostrzewa
- Łukasiewicz Research Network - New Chemical Syntheses Institute, Aleja Tysiąclecia Państwa Polskiego13a, 24-110 Puławy, Poland
| | - Mariusz Chmiel
- Łukasiewicz Research Network - New Chemical Syntheses Institute, Aleja Tysiąclecia Państwa Polskiego13a, 24-110 Puławy, Poland
| | - Małgorzata Kondracka
- Łukasiewicz Research Network - New Chemical Syntheses Institute, Aleja Tysiąclecia Państwa Polskiego13a, 24-110 Puławy, Poland
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21
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Mildner-Szkudlarz S, Różańska M, Gaca A, Jeleń HH. Changes in volatile compound profiles of cold-pressed berry seed oils induced by roasting. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111718] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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22
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Red Raspberry ( Rubus idaeus L.) Seed Oil: A Review. PLANTS 2021; 10:plants10050944. [PMID: 34065144 PMCID: PMC8151122 DOI: 10.3390/plants10050944] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 03/31/2021] [Revised: 04/24/2021] [Accepted: 05/03/2021] [Indexed: 11/16/2022]
Abstract
Raspberry (Rubus idaeus L.) seed oil (RSO) is considered as a source of high value bioactive compounds as fatty acids, tocopherols, tocotrienols, carotenoids, flavonoids, phytosterols, antioxidants, monoterpenes and many other chemical constituents. These compounds are appreciated as a source of nutrition for humans, as additives in cosmetic production, has immense therapeutic potential. Raspberry seed oil exerts many pharmacological effects included antimicrobial, antioxidant, anti-inflammatory activity and many other effects. The various databases like PubMed and Science Direct were used to identify, analyze and summarize the research literature on raspberries. This review will highlight recent developments of the chemical constituents and nutraceutical and cosmetical effects of RSO. Practical application: analyzed recent researches and international patents containing raspberry seed oil can help practitioners of various industries create new high-value products.
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Correa MS, Fetzer DL, Hamerski F, Corazza ML, Scheer AP, Ribani RH. Pressurized extraction of high-quality blackberry (Rubus spp. Xavante cultivar) seed oils. J Supercrit Fluids 2021. [DOI: 10.1016/j.supflu.2020.105101] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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24
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Han Z, Yang X, Li X, Xiao Z, Wu Z, Shao JH. The thermal oxidation evolution and relationship of unsaturated fatty acids and characteristic functional groups in blended oils with raspberry seed oil during deep-frying process by low field nuclear magnetic resonance and 1H nuclear magnetic resonance. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.110055] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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25
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Vara AL, Pinela J, Dias MI, Petrović J, Nogueira A, Soković M, Ferreira ICFR, Barros L. Compositional Features of the "Kweli" Red Raspberry and Its Antioxidant and Antimicrobial Activities. Foods 2020; 9:E1522. [PMID: 33114030 PMCID: PMC7690723 DOI: 10.3390/foods9111522] [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: 09/04/2020] [Revised: 10/12/2020] [Accepted: 10/21/2020] [Indexed: 12/14/2022] Open
Abstract
Red raspberries (Rubus idaeus L.) are increasingly popular foods in contemporary diets due to their freshness, nutritional value and health claims. Among the existing cultivars, "Kweli" is one of the most productive and widely cultivated. In this study, the nutritional value and chemical composition of "Kweli" red raspberry were characterized by the official method of food analysis and chromatographic techniques, and its antioxidant and antimicrobial activities were tested against biological/biochemical oxidizable substrates and foodborne bacteria and fungi strains, respectively. Carbohydrates (including fructose and glucose, 14.3 and 12.6 g/100 g dw, respectively), proteins (6.8 g/100 g dw), and ashes (3.90 g/100 g dw) were major constituents. The fat content was quite low and constituted mainly by unsaturated fatty acids (58.3%), with a predominance of oleic acid. Fresh red raspberry also contained high levels of citric (2.7 g/100 g) and ascorbic (17 mg/100 g) acids. The anthocyanins (4.51 mg/g extract) cyanidin-O-hexoside and mostly cyanidin-O-sophoroside were identified in the red raspberry hydroethanolic extract, which was able to inhibit thiobarbituric acid reactive substances (TBARS) formation (EC50 of 122 µg/mL), oxidative hemolysis (IC50 of 298 µg/mL), and β-carotene bleaching (EC50 of 18.7 µg/mL). In turn, the extract was more effective than the food additive E224 against Bacillus cereus. All these results highlighted the nutritional quality of "Kweli" red raspberry and showed some compositional differences in relation to other cultivars. Therefore, its inclusion in a daily diet can be helpful to obtain nutrients and antioxidants and bring health benefits.
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Affiliation(s)
- Ana Luísa Vara
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - José Pinela
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Maria Inês Dias
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Jovana Petrović
- Institute for Biological Research "Siniša Stanković"-National Institute of Republic of Serbia, University of Belgrade, Bulevar Despota Stefana 142, 11000 Belgrade, Serbia
| | - António Nogueira
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Marina Soković
- Institute for Biological Research "Siniša Stanković"-National Institute of Republic of Serbia, University of Belgrade, Bulevar Despota Stefana 142, 11000 Belgrade, Serbia
| | - Isabel C F R Ferreira
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Lillian Barros
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
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Hazra SK, Sarkar T, Salauddin M, Sheikh HI, Pati S, Chakraborty R. Characterization of phytochemicals, minerals and in vitro medicinal activities of bael ( Aeglemarmelos L.) pulp and differently dried edible leathers. Heliyon 2020; 6:e05382. [PMID: 33163665 PMCID: PMC7610326 DOI: 10.1016/j.heliyon.2020.e05382] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2020] [Revised: 07/12/2020] [Accepted: 10/27/2020] [Indexed: 11/28/2022] Open
Abstract
Aegle marmelos (L.) is a seasonal fruit that contains significant amounts of bioactives like, phenolic acids (gallic acids, 2,3-dihydroxy benzoic acid, chlorogenic acid, p-coumaric acid, vanillic acid), flavonoid (rutin), organic acids (oxalic acid, tartaric acid, malic acid, lactic acid, acetic acid, citric acid, propionic acid, succinic acid, fumaric acid), vitamin C, vitamin B group (thiamine, niacin, pyridoxine, pantothenic acid, biotin, cobalamins, riboflavin), tocopherols (α-tocopherol, β-tocopherol, γ-tocopherol, δ-tocopherol), carotenes (α-carotene, β-carotene, γ-carotene, δ-carotene) and also rich in essential minerals (potassium, calcium, phosphorus, sodium, iron, copper, manganese). This study provides a comprehensive composition analysis (determined using RP-HPLC and Energy Dispersive X-Ray Fluorescence (EDXRF) Spectroscopy). In vitro medicinal activities (antioxidant activity, anti-inflammatory activity, anti-diabetic activity) are quantified for different bael samples. The study also investigates the changes of these bioactive components with freeze, sun, hot air, and microwave drying. The study gives a proper vision to preserve the nutraceutically rich pulp by converting it into fruit leather.
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Affiliation(s)
- Sudipta Kumar Hazra
- Department of Food Technology and Biochemical Engineering, Faculty of Engineering and Technology, Jadavpur University, Jadavpur, Kolkata 700032, India
| | - Tanmay Sarkar
- Department of Food Technology and Biochemical Engineering, Faculty of Engineering and Technology, Jadavpur University, Jadavpur, Kolkata 700032, India
- Malda Polytechnic, West Bengal State Council of Technical Education, Govt. of West Bengal, West Bengal 732102, India
| | - Molla Salauddin
- Department of Food Technology and Biochemical Engineering, Faculty of Engineering and Technology, Jadavpur University, Jadavpur, Kolkata 700032, India
| | - Hassan I. Sheikh
- Faculty of Fisheries and Food Science, University MalaysiaTerengganu, 21030, Kuala Nerus, Terengganu, Malaysia
| | - Siddhartha Pati
- Research Divisions, Association for Biodiversity Conservation and Research (ABC), Balasore, 756001 Odisha, India
- Institute of Tropical Biodiversity and Sustainable Development, University Malaysia Terengganu, 21030 Kuala Nerus, Terengganu, Malaysia
| | - Runu Chakraborty
- Department of Food Technology and Biochemical Engineering, Faculty of Engineering and Technology, Jadavpur University, Jadavpur, Kolkata 700032, India
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Tamkutė L, Pukalskas A, Syrpas M, Urbonavičienė D, Viškelis P, Venskutonis PR. Fractionation of cranberry pomace lipids by supercritical carbon dioxide extraction and on-line separation of extracts at low temperatures. J Supercrit Fluids 2020. [DOI: 10.1016/j.supflu.2020.104884] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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28
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Kitrytė V, Kavaliauskaitė A, Tamkutė L, Pukalskienė M, Syrpas M, Rimantas Venskutonis P. Zero waste biorefining of lingonberry (Vaccinium vitis-idaea L.) pomace into functional ingredients by consecutive high pressure and enzyme assisted extractions with green solvents. Food Chem 2020; 322:126767. [PMID: 32330787 DOI: 10.1016/j.foodchem.2020.126767] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/17/2019] [Revised: 04/06/2020] [Accepted: 04/06/2020] [Indexed: 02/09/2023]
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29
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Recovery of bioactive substances from rowanberry pomace by consecutive extraction with supercritical carbon dioxide and pressurized solvents. J IND ENG CHEM 2020. [DOI: 10.1016/j.jiec.2020.01.036] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
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30
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Gledovic A, Janosevic Lezaic A, Krstonosic V, Djokovic J, Nikolic I, Bajuk-Bogdanovic D, Antic Stankovic J, Randjelovic D, Savic SM, Filipovic M, Tamburic S, Savic SD. Low-energy nanoemulsions as carriers for red raspberry seed oil: Formulation approach based on Raman spectroscopy and textural analysis, physicochemical properties, stability and in vitro antioxidant/ biological activity. PLoS One 2020; 15:e0230993. [PMID: 32298275 PMCID: PMC7161953 DOI: 10.1371/journal.pone.0230993] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/07/2019] [Accepted: 03/06/2020] [Indexed: 02/02/2023] Open
Abstract
Considering a growing demand for medicinal/cosmetic products with natural actives, this study focuses on the low-energy nanoemulsions (LE-NEs) prepared via the Phase inversion composition (PIC) method at room temperature as potential carriers for natural oil. Four different red raspberry seed oils (ROs) were tested, as follows: cold-pressed vs. CO2-extracted, organic vs. non-organic, refined vs. unrefined. The oil phase was optimized with Tocopheryl acetate and Isostearyl isostearate, while water phase was adjusted with either glycerol or an antioxidant hydro-glycolic extract. This study has used a combined approach to formulation development, employing both conventional methods (pseudo-ternary phase diagram - PTPD, electrical conductivity, particle size measurements, microscopical analysis, and rheological measurements) and the methods novel to this area, such as textural analysis and Raman spectroscopy. Raman spectroscopy has detected fine differences in chemical composition among ROs, and it detected the interactions within nanoemulsions. It was shown that the cold-pressed, unrefined, organic grade oil (RO2) with 6.62% saturated fatty acids and 92.25% unsaturated fatty acids, was optimal for the LE-NEs. Textural analysis confirmed the existence of cubic gel-like phase as a crucial step in the formation of stable RO2-loaded LE-NEs, with droplets in the narrow nano-range (125 to 135 nm; PDI ≤ 0.1). The DPPH test in methanol and ABTS in aqueous medium have revealed a synergistic free radical scavenging effect between lipophilic and hydrophilic antioxidants in LE-NEs. The nanoemulsion carrier has improved the biological effect of raw materials on HeLa cervical adenocarcinoma cells, while exhibiting good safety profile, as confirmed on MRC-5 normal human lung fibroblasts. Overall, this study has shown that low-energy nanoemulsions present very promising carriers for topical delivery of natural bioactives. Raman spectroscopy and textural analysis have proven to be a useful addition to the arsenal of methods used in the formulation and characterization of nanoemulsion systems.
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Affiliation(s)
- Ana Gledovic
- Department of Pharmaceutical Technology and Cosmetology, Faculty of Pharmacy, University of Belgrade, Belgrade, Serbia
| | - Aleksandra Janosevic Lezaic
- Department of Physical Chemistry and Instrumental Methods, Faculty of Pharmacy, University of Belgrade, Belgrade, Serbia
| | - Veljko Krstonosic
- Department of Pharmacy, Faculty of Medicine, University of Novi Sad, Novi Sad, Serbia
| | - Jelena Djokovic
- Department of Pharmaceutical Technology and Cosmetology, Faculty of Pharmacy, University of Belgrade, Belgrade, Serbia
| | - Ines Nikolic
- Department of Pharmaceutical Technology and Cosmetology, Faculty of Pharmacy, University of Belgrade, Belgrade, Serbia
| | | | - Jelena Antic Stankovic
- Department of Microbiology and Immunology, Faculty of Pharmacy, University of Belgrade, Belgrade, Serbia
| | - Danijela Randjelovic
- Department of Microelectronic Technologies, Institute of Chemistry, Technology and Metallurgy, University of Belgrade, Belgrade, Serbia
| | | | - Mila Filipovic
- Higher Education School of Professional Health Studies, Belgrade, Serbia
| | - Slobodanka Tamburic
- London College of Fashion, University of the Arts London, London, United Kingdom
| | - Snezana D. Savic
- Department of Pharmaceutical Technology and Cosmetology, Faculty of Pharmacy, University of Belgrade, Belgrade, Serbia
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31
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Al‐Hamimi S, Turner C. A Fast and Green Extraction Method for Berry Seed Lipid Extraction Using CO2Expanded Ethanol Combined with Sonication. EUR J LIPID SCI TECH 2020. [DOI: 10.1002/ejlt.201900283] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
Affiliation(s)
- Said Al‐Hamimi
- Centre for Analysis and SynthesisDepartment of ChemistryLund University P.O. Box 124 SE‐22100 Lund Sweden
| | - Charlotta Turner
- Centre for Analysis and SynthesisDepartment of ChemistryLund University P.O. Box 124 SE‐22100 Lund Sweden
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32
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Vieira GS, Lavarde M, Fréville V, Rocha‐Filho PA, Pensé‐Lhéritier A. Combining sensory and texturometer parameters to characterize different type of cosmetic ingredients. Int J Cosmet Sci 2020; 42:156-166. [DOI: 10.1111/ics.12598] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2019] [Accepted: 12/04/2019] [Indexed: 11/29/2022]
Affiliation(s)
- Gisely Spósito Vieira
- Universidade de Sao Paulo Faculdade de Ciencias Farmaceuticas de Ribeirao Preto Avenida do Café, Sem Número 14040‐903 Ribeirao Preto Brazil
| | - Marc Lavarde
- Ecole de Biologie Industrielle (EBI) 49 avenue des Genottes 95895 Cergy‐Pontoise France
| | - Vianney Fréville
- Johnson & Johnson Santé Beauté France Campus de Maigremont 27100 Val-de-Reuil France
| | - Pedro Alves Rocha‐Filho
- Universidade de Sao Paulo Faculdade de Ciencias Farmaceuticas de Ribeirao Preto Avenida do Café, Sem Número 14040‐903 Ribeirao Preto Brazil
- Pharmaceutical Sciences FCFRP‐USP Avenida do Café, s/n. Bairro Monte Alegre 14040903 Ribeirao Preto Brazil
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Optimization of Total Phenolic and Flavonoid Contents of Defatted Pitaya ( Hylocereus polyrhizus) Seed Extract and Its Antioxidant Properties. Molecules 2020; 25:molecules25040787. [PMID: 32059460 PMCID: PMC7070736 DOI: 10.3390/molecules25040787] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2019] [Revised: 01/01/2020] [Accepted: 01/06/2020] [Indexed: 11/17/2022] Open
Abstract
The present study was conducted to optimize extraction process for defatted pitaya seed extract (DPSE) adopting response surface methodology (RSM). A five-level central composite design was used to optimize total phenolic content (TPC), total flavonoid content (TFC), ferric reducing antioxidant power (FRAP), and 2,2′-azino-bis (3-ethylbenzothizoline-6-sulfonic acid (ABTS) activities. The independent variables included extraction time (30–60 min), extraction temperature (40–80 °C) and ethanol concentration (60%–80%). Results showed that the quadratic polynomial equations for all models were significant at (p < 0.05), with non-significant lack of fit at p > 0.05 and R2 of more than 0.90. The optimized extraction parameters were established as follows: extraction time of 45 min, extraction temperature of 70 °C and ethanol concentration of 80%. Under these conditions, the recovery of TPC, TFC, and antioxidant activity based on FRAP and ABTS were 128.58 ± 1.61 mg gallic acid equivalent (GAE)/g sample, 9.805 ± 0.69 mg quercetin equivalent (QE)/g sample, 1.23 ± 0.03 mM Fe2+/g sample, and 91.62% ± 0.15, respectively. Ultra-high-performance liquid chromatography-quadrupole time-of-flight mass spectrometry (UPLC-QTOF/MS) analysis identified seven chemical compounds with flavonoids constituting major composition of the DPSE.
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Kitrytė V, Narkevičiūtė A, Tamkutė L, Syrpas M, Pukalskienė M, Venskutonis PR. Consecutive high-pressure and enzyme assisted fractionation of blackberry (Rubus fruticosus L.) pomace into functional ingredients: Process optimization and product characterization. Food Chem 2019; 312:126072. [PMID: 31893552 DOI: 10.1016/j.foodchem.2019.126072] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2019] [Revised: 12/15/2019] [Accepted: 12/16/2019] [Indexed: 12/16/2022]
Abstract
In this study supercritical carbon dioxide (SFE-CO2) and pressurized liquid (PLE) extractions were optimized for the recovery of valuable fractions from blackberry pomace. Consecutively applied SFE-CO2 and PLE at optimized parameters yielded 9.9, 26.3 and 5.1 g/100 g of CO2, ethanol (EtOH) and water-soluble extracts, respectively. Oil of lipophilic fraction was composed mainly of healthy polyunsaturated fatty acids (linoleic 64.1%, α-linolenic 12.9%), while polar solvents effectively recovered antioxidants (up to 29.1 mg gallic acid and 168.7 mg Trolox equivalents from g pomace). PLE-EtOH extract contained 12.2 mg/g of cyanidin-3-glucoside, while other anthocyanins were detected in significantly lower quantities (0.5-0.7 mg/g). SFE-CO2 and PLE reduced the antioxidant capacity of starting plant material by 86-93%. In terms of extraction time, solvent consumption, total yields, and phytochemical characteristics, high-pressure fractionation was more efficient for obtaining valuable pomace constituents as compared to conventional and enzyme-assisted extractions.
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Affiliation(s)
- Vaida Kitrytė
- Department of Food Science and Technology, Kaunas University of Technology, Radvilėnų Rd. 19, LT-50254, Lithuania
| | - Aistė Narkevičiūtė
- Department of Food Science and Technology, Kaunas University of Technology, Radvilėnų Rd. 19, LT-50254, Lithuania
| | - Laura Tamkutė
- Department of Food Science and Technology, Kaunas University of Technology, Radvilėnų Rd. 19, LT-50254, Lithuania
| | - Michail Syrpas
- Department of Food Science and Technology, Kaunas University of Technology, Radvilėnų Rd. 19, LT-50254, Lithuania
| | - Milda Pukalskienė
- Department of Food Science and Technology, Kaunas University of Technology, Radvilėnų Rd. 19, LT-50254, Lithuania
| | - Petras Rimantas Venskutonis
- Department of Food Science and Technology, Kaunas University of Technology, Radvilėnų Rd. 19, LT-50254, Lithuania.
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Bastías-Montes JM, Monterrosa K, Muñoz-Fariña O, García O, Acuña-Nelson SM, Vidal-San Martín C, Quevedo-Leon R, Kubo I, Avila-Acevedo JG, Domiguez-Lopez M, Wei ZJ, Thakur K, Cespedes-Acuña CL. Chemoprotective and antiobesity effects of tocols from seed oil of Maqui-berry: Their antioxidative and digestive enzyme inhibition potential. Food Chem Toxicol 2019; 136:111036. [PMID: 31862287 DOI: 10.1016/j.fct.2019.111036] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2019] [Revised: 11/19/2019] [Accepted: 12/03/2019] [Indexed: 11/18/2022]
Abstract
Maqui-berry (Aristotelia chilensis) is the emerging Chilean superfruit with high nutraceutical value. Until now, the research on this commodity was focused on the formulations enriched with polyphenols from the pulp. Herein, contents of tocols were compared in the seed oil of Maqui-berry obtained through three different extraction methods followed by determining their antioxidative and enzyme inhibitions in-vitro. Firstly, oilseed was extracted with n-hexane (Soxhlet method), chloroform/methanol/water (Bligh and Dyer method) and pressing (industrial). These samples were used to access their effects against DPPH, HORAC, ORAC, FRAP, Lipid-peroxidation (TBARS), α-amylase, α-glucosidase, and pancreatic lipase. All the isomers of tocopherol and tocotrienol were identified, and β-sitosterol was the only sterol found in higher amounts than other vegetable oils. The Bligh and Dyer method could lead to the highest antioxidative capacity compared to Soxhlet and press methods likely because the latter have a higher amount of tocopherols. Further, seed oil from Maqui berry and their tocols (α, β, γ, δ-tocopherols, tocotrienols, and β-sitosterol) warrant clinical investigation for their antioxidative and antiobesity potential. Taken together, these findings provide relevant and suitable conditions for the industrial processing of Maqui-berry.
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Affiliation(s)
| | - Karen Monterrosa
- Departamento de Ingeniería en Alimentos, Universidad Del Bío-Bío, P.O. Box 447, Chillán, Chile
| | - Ociel Muñoz-Fariña
- Instituto de Ciencia y Tecnología en Alimentos, Universidad Austral de Chile, Valdivia, Chile
| | - Olga García
- Instituto de Ciencia y Tecnología en Alimentos, Universidad Austral de Chile, Valdivia, Chile
| | - Sergio M Acuña-Nelson
- Departamento de Ingeniería en Alimentos, Universidad Del Bío-Bío, P.O. Box 447, Chillán, Chile
| | - Carla Vidal-San Martín
- Departamento de Ingeniería en Alimentos, Universidad Del Bío-Bío, P.O. Box 447, Chillán, Chile
| | - Roberto Quevedo-Leon
- Departamento de Acuicultura y Recursos Agroalimentarios, Universidad de Los Lagos, Osorno, Chile
| | - Isao Kubo
- ESPM Department, UC-Berkeley, CA, 94720-3112, USA
| | | | - Mariana Domiguez-Lopez
- Departamento de Biología Celular y Desarrollo, Laboratorio 305-Sur, Instituto de Fisiología Celular. Universidad Nacional Autónoma de Mexico, Mexico D.F., Mexico
| | - Zhao-Jun Wei
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, 230009, China
| | - Kiran Thakur
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, 230009, China
| | - Carlos L Cespedes-Acuña
- Department of Basic Sciences, Research Group in Chemistry and Biotechnology of Bioactive Natural Products, Faculty of Sciences, University of Bio-Bío, Andrés Bello Avenue, Chillan, Chile.
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36
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Różyło R, Wójcik M, Biernacka B, Dziki D. Gluten-free crispbread with freeze-dried blackberry: quality and mineral composition. CYTA - JOURNAL OF FOOD 2019. [DOI: 10.1080/19476337.2019.1660725] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
Affiliation(s)
- Renata Różyło
- Department of Food Engineering and Machines, University of Life Sciences in Lublin, Lublin, Poland
| | - Monika Wójcik
- Department of Food Engineering and Machines, University of Life Sciences in Lublin, Lublin, Poland
| | - Beata Biernacka
- Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, Lublin, Poland
| | - Dariusz Dziki
- Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, Lublin, Poland
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38
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Różańska MB, Kowalczewski PŁ, Tomaszewska-Gras J, Dwiecki K, Mildner-Szkudlarz S. Seed-Roasting Process Affects Oxidative Stability of Cold-Pressed Oils. Antioxidants (Basel) 2019; 8:E313. [PMID: 31426327 PMCID: PMC6720800 DOI: 10.3390/antiox8080313] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/11/2019] [Revised: 08/03/2019] [Accepted: 08/14/2019] [Indexed: 11/17/2022] Open
Abstract
The oxidative stability of vegetable oils mainly depends on their fatty acid composition, their degree of unsaturation, and the presence of compounds with antioxidant activity. This paper reports on the effects of the process of roasting oil seeds, prior to pressing them, on the basic characteristics of the oils produced and their oxidative stability. The differential scanning calorimetry (DSC) technique was used to study the process of oxidation of the oil samples in an oxygen-flow cell. Chromatographic analysis revealed that roasting the seeds increased the levels of chlorophyll and β-carotene in all the cold-pressed oils. Similar results were observed for the oil's antioxidant activity, measured by the scavenging 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical method. Our results also indicated that roasting seeds prior to pressing them for oil had a positive effect on the oil's stability, as determined by the DSC method. This manifested in both the extension of oxidation induction time and the final oxidation time.
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Affiliation(s)
- Maria Barbara Różańska
- Institute of Food Technology of Plant Origin, Poznań University of Life Sciences, 60-624 Poznań, Poland
| | | | - Jolanta Tomaszewska-Gras
- Department of Food Safety and Quality Management, Poznań University of Life Sciences, 60-624 Poznań, Poland
| | - Krzysztof Dwiecki
- Department of Biochemistry and Food Analysis, Poznań University of Life Sciences, 60-623 Poznań, Poland
| | - Sylwia Mildner-Szkudlarz
- Institute of Food Technology of Plant Origin, Poznań University of Life Sciences, 60-624 Poznań, Poland.
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39
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Changes in chemical composition and oxidative stability of cold-pressed oils obtained from by-product roasted berry seeds. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.05.080] [Citation(s) in RCA: 27] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
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40
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Quirós AM, Acosta OG, Thompson E, Soto M. Effect of ethanolic extraction, thermal vacuum concentration, ultrafiltration, and spray drying on polyphenolic compounds of tropical highland blackberry (
Rubus adenotrichos
Schltdl.) by‐product. J FOOD PROCESS ENG 2019. [DOI: 10.1111/jfpe.13051] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Ana M. Quirós
- Centro Nacional de Ciencia y Tecnología de Alimentos (CITA)Universidad de Costa Rica (UCR), Ciudad Universitaria Rodrigo Facio San José Costa Rica
| | - Oscar G. Acosta
- Centro Nacional de Ciencia y Tecnología de Alimentos (CITA)Universidad de Costa Rica (UCR), Ciudad Universitaria Rodrigo Facio San José Costa Rica
| | - Eduardo Thompson
- Escuela de Tecnología de AlimentosUniversidad de Costa Rica, Ciudad Universitaria Rodrigo Facio San José Costa Rica
| | - Marvin Soto
- Centro Nacional de Ciencia y Tecnología de Alimentos (CITA)Universidad de Costa Rica (UCR), Ciudad Universitaria Rodrigo Facio San José Costa Rica
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41
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Bioactive compounds, antioxidant activity and some physicochemical properties of the seed and seed-oil of Mahonia aquifolium berries. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2019. [DOI: 10.1007/s11694-019-00042-6] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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42
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Jurgoński A, Koza J, Chu DT, Opyd PM. Berry seed oils as potential cardioprotective food supplements. ACTA ACUST UNITED AC 2018. [DOI: 10.1186/s41110-018-0086-x] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
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43
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Uribe E, Vega-Gálvez A, Vargas N, Pasten A, Rodríguez K, Ah-Hen KS. Phytochemical components and amino acid profile of brown seaweed Durvillaea antarctica as affected by air drying temperature. Journal of Food Science and Technology 2018; 55:4792-4801. [PMID: 30482974 DOI: 10.1007/s13197-018-3412-7] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/15/2018] [Accepted: 09/04/2018] [Indexed: 11/30/2022]
Abstract
The effects of different drying temperatures between 40 and 80 °C on bioactive constituents and antioxidant activity of edible sub Antarctic brown seaweed, Durvillaea antarctica were studied. Dietary fibre, amino acids profile, pigments (chlorophyll and carotenoids), vitamin E, total phenolics and total flavonoids as well as antioxidant activity were determined, beside a measurement of the chromatic coordinates. The brown seaweed D. antarctica had a high content of dietary fibre and was rich in essential amino acids and drying between 40 and 80 °C did not influence significantly dietary fibre content nor the level of essential amino acids that remained around 44%. However, a significant degradation of the chlorophyll pigments was observed with the lowest level of the initial chlorophyll content occurring at 60 °C (59%). Total carotenoids content was stable during drying between 50 and 70 °C. Vitamin E showed no significant loss during drying at any of the assayed temperatures, which could be due to its occurrence within the lipid fraction. Drying at 40 °C imparted a darker brown colour to the seaweed, while a lighter brown colour was acquired as drying temperature increased. The greatest loss in total phenolics content occurred at 60 °C, while total flavonoids content showed a significant reduction, which declined as drying temperature increased. According to the experimental results, phenolics and flavonoids could be considered as an important source of bioactive compounds with relatively high antioxidant activity. Thus D. antarctica may satisfy the requirements for development of functional foods.
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Affiliation(s)
- Elsa Uribe
- 1Food Engineering Department, Faculty of Engineering, Universidad de La Serena, Av. Raúl Bitrán 1305, La Serena, Chile.,3Institute of Multidisciplinary Investigation in Science and Technology, Universidad de La Serena, Av. Raúl Bitrán 1305, La Serena, Chile
| | - Antonio Vega-Gálvez
- 1Food Engineering Department, Faculty of Engineering, Universidad de La Serena, Av. Raúl Bitrán 1305, La Serena, Chile
| | - Natalia Vargas
- 1Food Engineering Department, Faculty of Engineering, Universidad de La Serena, Av. Raúl Bitrán 1305, La Serena, Chile
| | - Alexis Pasten
- 1Food Engineering Department, Faculty of Engineering, Universidad de La Serena, Av. Raúl Bitrán 1305, La Serena, Chile
| | - Katia Rodríguez
- 1Food Engineering Department, Faculty of Engineering, Universidad de La Serena, Av. Raúl Bitrán 1305, La Serena, Chile
| | - Kong Shun Ah-Hen
- 2Faculty of Agricultural Science, Institute of Food Science and Technology, Universidad Austral de Chile, Av. Julio Sarrazín s/n, Campus Isla Teja, Valdivia, Chile
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44
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Burnett CL, Fiume MM, Bergfeld WF, Belsito DV, Hill RA, Klaassen CD, Liebler D, Marks JG, Shank RC, Slaga TJ, Snyder PW, Alan Andersen F. Safety Assessment of Plant-Derived Fatty Acid Oils. Int J Toxicol 2018; 36:51S-129S. [PMID: 29243540 DOI: 10.1177/1091581817740569] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
The Cosmetic Ingredient Review Expert Panel (Panel) assessed the safety of 244 plant-derived fatty acid oils as used in cosmetics. Oils are used in a wide variety of cosmetic products for their skin conditioning, occlusive, emollient, and moisturizing properties. Since many of these oils are edible, and their systemic toxicity potential is low, the review focused on potential dermal effects. The Panel concluded that the 244 plant-derived fatty acid oils are safe as used in cosmetics.
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Affiliation(s)
- Christina L Burnett
- 1 Cosmetic Ingredient Review Scientific Analyst/Writer, Cosmetic Ingredient Review, Washington, DC, USA
| | - Monice M Fiume
- 2 Cosmetic Ingredient Review Senior Director, Cosmetic Ingredient Review, Washington, DC, USA
| | - Wilma F Bergfeld
- 3 Cosmetic Ingredient Review Expert Panel Member, Cosmetic Ingredient Review, Washington, DC, USA
| | - Donald V Belsito
- 3 Cosmetic Ingredient Review Expert Panel Member, Cosmetic Ingredient Review, Washington, DC, USA
| | - Ronald A Hill
- 3 Cosmetic Ingredient Review Expert Panel Member, Cosmetic Ingredient Review, Washington, DC, USA
| | - Curtis D Klaassen
- 3 Cosmetic Ingredient Review Expert Panel Member, Cosmetic Ingredient Review, Washington, DC, USA
| | - Daniel Liebler
- 3 Cosmetic Ingredient Review Expert Panel Member, Cosmetic Ingredient Review, Washington, DC, USA
| | - James G Marks
- 3 Cosmetic Ingredient Review Expert Panel Member, Cosmetic Ingredient Review, Washington, DC, USA
| | - Ronald C Shank
- 3 Cosmetic Ingredient Review Expert Panel Member, Cosmetic Ingredient Review, Washington, DC, USA
| | - Thomas J Slaga
- 3 Cosmetic Ingredient Review Expert Panel Member, Cosmetic Ingredient Review, Washington, DC, USA
| | - Paul W Snyder
- 3 Cosmetic Ingredient Review Expert Panel Member, Cosmetic Ingredient Review, Washington, DC, USA
| | - F Alan Andersen
- 4 Cosmetic Ingredient Review Former Director, Cosmetic Ingredient Review, Washington, DC, USA
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45
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Tavakoli A, Sahari MA, Barzegar M. Antioxidant activity of Berberis integerrima seed oil as a natural antioxidant on the oxidative stability of soybean oil. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2018. [DOI: 10.1080/10942912.2017.1382509] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
Affiliation(s)
| | - Mohammad Ali Sahari
- Faculty of Agriculture, Department of Food Science and Technology, Tarbiat Modares University, Tehran, Iran
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46
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Organic Acids, Antioxidants, and Dietary Fiber of Mexican Blackberry (Rubus fruticosus) Residues cv. Tupy. J FOOD QUALITY 2018. [DOI: 10.1155/2018/5950761] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
Blackberry fruit processing generates residues comprised of peel, seeds, and pulp that are abundant in flavonoids, colorants, and organic acids. The objective of this study was to determine the organic acids, antioxidants, and dietary fiber content of blackberry residues and compare antioxidants and dietary fiber content of a prune-based commercial product. The ABTS, DPPH, and FRAP methodologies were used for antioxidant capacity. The blackberry residues exhibited a high amount of malic acid (5706.37 mg/100 g db), phenols (4016.43 mg GAE/100 g db), and anthocyanins content (364.53 mg/100 g db) compared with the commercial product. These compounds contributed to the antioxidant capacity (by ABTS) of both products but were 20 times higher in blackberry residues. The fruit residues were able to reduce iron (by FRAP) 4.4 times compared to the prune-based product. Total dietary fiber (44.26%) and functional properties as water retention capacity (2.94 g/g), swelling capacity (5.00 mL/g), and fat absorption capacity (1.98 mL/g) of blackberry residues were significantly higher than those of the commercial sample. The results demonstrated that, due to its antioxidant compounds and functional properties, the blackberry residue can be considered a source of components with potential benefit to human health.
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Kühn S, Temelli F. Recovery of bioactive compounds from cranberry pomace using ternary mixtures of CO 2 + ethanol + water. J Supercrit Fluids 2017. [DOI: 10.1016/j.supflu.2017.07.028] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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Bayer SB, Gearry RB, Drummond LN. Putative mechanisms of kiwifruit on maintenance of normal gastrointestinal function. Crit Rev Food Sci Nutr 2017; 58:2432-2452. [PMID: 28557573 DOI: 10.1080/10408398.2017.1327841] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
Abstract
Kiwifruits are recognized as providing relief from constipation and symptoms of constipation-predominant irritable bowel syndrome (IBS-C). However, the underlying mechanisms, specifically in regards to gastrointestinal transit time and motility, are still not completely understood. This review provides an overview on the physiological and pathophysiological processes underlying constipation and IBS-C, the composition of kiwifruit, and recent advances in the research of kiwifruit and abdominal comfort. In addition, gaps in the research are highlighted and scientific studies of other foods with known effects on the gastrointestinal tract are consulted to find likely mechanisms of action. While the effects of kiwifruit fiber are well documented, observed increases in gastrointestinal motility caused by kiwifruit are not fully characterized. There are a number of identified mechanisms that may be activated by kiwifruit compounds, such as the induction of motility via protease-activated signaling, modulation of microflora, changes in colonic methane status, bile flux, or mediation of inflammatory processes.
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Affiliation(s)
- Simone Birgit Bayer
- a Department of Pathology , Center for Free Radical Research, University of Otago , 2 Riccarton Avenue, PO Box 4345, Christchurch , New Zealand
| | - Richard Blair Gearry
- b Department of Medicine , University of Otago , 2 Riccarton Avenue, PO Box 4345, Christchurch , New Zealand
| | - Lynley Ngaio Drummond
- c Drummond Food Science Advisory Ltd. , 1137 Drain Road, Killinchy RD 2, Leeston , New Zealand
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Wajs-Bonikowska A, Stobiecka A, Bonikowski R, Krajewska A, Sikora M, Kula J. A comparative study on composition and antioxidant activities of supercritical carbon dioxide, hexane and ethanol extracts from blackberry (Rubus fruticosus) growing in Poland. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2017; 97:3576-3583. [PMID: 28098355 DOI: 10.1002/jsfa.8216] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/12/2016] [Revised: 12/12/2016] [Accepted: 01/05/2017] [Indexed: 06/06/2023]
Abstract
BACKGROUND Large quantities of blackberry seeds are produced as a pomace during the processing of juice and jam production; this by-product is a very interesting raw material both for oil manufacturing and as a source of bioactive compounds. In this work the composition, yield and antioxidant activity of three types of Rubus fructicosus pomace extracts isolated by liquid extraction using solvents of different polarity, as well with supercritical CO2 fluid extraction have been compared. RESULTS The highest extract yield was reported for Soxhlet extraction using ethanol as a solvent (14.2%). Supercritical carbon dioxide and hexane extracts were characterised by the highest content of phytosterols (1445 and 1583 mg 100 g-1 of extract, respectively) among which β-sitosterol was the main one, while the concentration of tocopherols, with predominant γ-isomer, was the highest for both hexane and ethanol extracts, being 2364 and 2334 mg 100 g-1 , respectively. Using a GC-MS method 95 volatiles, in which non-saturated aldehydes were predominant, were identified in the essential oil of seed pomace and in the volatile oil isolated from supercritical extract. The ethanolic extract which is characterised by the highest phenolic content (9443 mg GAE 100 g-1 ) exhibited the highest antioxidant activity (according to the ABTS•+ and DPPH• assays). CONCLUSION All pomace extracts examined were of high quality, rich in essential omega fatty acids and with a very high content of bioactive compounds, such as phytosterols and tocopherols. The high nutritional value of extracts from berry seed pomace could justify the commercialisation of specific extracts not only as food additives but also as cosmetic components. © 2017 Society of Chemical Industry.
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Affiliation(s)
- Anna Wajs-Bonikowska
- Institute of General Food Chemistry, Lodz University of Technology, Stefanowskiego, Lodz, Poland
| | - Agnieszka Stobiecka
- Institute of General Food Chemistry, Lodz University of Technology, Stefanowskiego, Lodz, Poland
| | - Radosław Bonikowski
- Institute of General Food Chemistry, Lodz University of Technology, Stefanowskiego, Lodz, Poland
| | - Agnieszka Krajewska
- Institute of General Food Chemistry, Lodz University of Technology, Stefanowskiego, Lodz, Poland
| | - Magdalena Sikora
- Institute of General Food Chemistry, Lodz University of Technology, Stefanowskiego, Lodz, Poland
| | - Józef Kula
- Institute of General Food Chemistry, Lodz University of Technology, Stefanowskiego, Lodz, Poland
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Milala J, Grzelak-Błaszczyk K, Sójka M, Kosmala M, Dobrzyńska-Inger A, Rój E. Changes of bioactive components in berry seed oils during supercritical CO2
extraction. J FOOD PROCESS PRES 2017. [DOI: 10.1111/jfpp.13368] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Joanna Milala
- Institute of Food Technology and Analysis; Lodz University of Technology; Stefanowskiego 4/10, Lodz, 90-924 Poland
| | - Katarzyna Grzelak-Błaszczyk
- Institute of Food Technology and Analysis; Lodz University of Technology; Stefanowskiego 4/10, Lodz, 90-924 Poland
| | - Michał Sójka
- Institute of Food Technology and Analysis; Lodz University of Technology; Stefanowskiego 4/10, Lodz, 90-924 Poland
| | - Monika Kosmala
- Institute of Food Technology and Analysis; Lodz University of Technology; Stefanowskiego 4/10, Lodz, 90-924 Poland
| | - Agnieszka Dobrzyńska-Inger
- Supercritical Extraction Department; New Chemical Syntheses Institute; Al. Tysiąclecia Państwa Polskiego 13a, Puławy, 24-110 Poland
| | - Edward Rój
- Supercritical Extraction Department; New Chemical Syntheses Institute; Al. Tysiąclecia Państwa Polskiego 13a, Puławy, 24-110 Poland
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