1
|
Pencak T, Dordevic D, Ćavar Zeljković S, Tremlova B. Oak Leaves as a Raw Material for the Production of Alcoholic Fermented Beverages. Foods 2024; 13:1641. [PMID: 38890869 PMCID: PMC11172069 DOI: 10.3390/foods13111641] [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: 04/10/2024] [Revised: 05/17/2024] [Accepted: 05/21/2024] [Indexed: 06/20/2024] Open
Abstract
This study aimed to point out the possible use of oak leaves (Q. petraea) in the production of fermented alcoholic beverages. Parameters such as antioxidant capacity, total phenolic content, phenolics and sugars were determined using spectrophotometric and chromatographic methods. pH values were also determined, and in the final product with a fermentation length of 85 days, the alcohol content was determined and sensory analysis performed. The antioxidant capacity of the beverage was lower compared to the infusions before fermentation, and its highest values were recorded in the leaf samples, in which the highest values of phenolic compounds and the total phenolic content were also recorded. A decrease in the content of total phenolics was recorded with the increasing length of fermentation in beverage samples. However, the fermentation process had a positive effect on the contents of some phenolic substances such as catechin, gallic acid and gallocatechin. Sensory analysis showed a higher acceptability of the fermented beverage without the addition of orange, which could be caused by the higher sugar content in these samples. Oak leaves therefore represent a suitable raw material for the production of a fermented alcoholic beverage, without the need to enrich the taste with other ingredients.
Collapse
Affiliation(s)
- Tomas Pencak
- Department of Plant Origin Food Sciences, Faculty of Veterinary Hygiene and Ecology, University of Veterinary Sciences Brno, Palackeho tr. 1946/1, 612 42 Brno, Czech Republic; (T.P.)
| | - Dani Dordevic
- Department of Plant Origin Food Sciences, Faculty of Veterinary Hygiene and Ecology, University of Veterinary Sciences Brno, Palackeho tr. 1946/1, 612 42 Brno, Czech Republic; (T.P.)
| | - Sanja Ćavar Zeljković
- Centre of the Region Haná for Biotechnological and Agricultural Research, Department of Genetic Resources for Vegetables, Medicinal and Special Plants, Crop Research Institute, Šlechtitelů 29, 783 71 Olomouc, Czech Republic;
- Czech Advanced Technology and Research Institute, Palacky University, Šlechtitelů 27, 783 71 Olomouc, Czech Republic
| | - Bohuslava Tremlova
- Department of Plant Origin Food Sciences, Faculty of Veterinary Hygiene and Ecology, University of Veterinary Sciences Brno, Palackeho tr. 1946/1, 612 42 Brno, Czech Republic; (T.P.)
| |
Collapse
|
2
|
Bai J, Zou Q, Su H, Liao B, Wang P, Huang J, Zhang D, Gong L, Xu W, Zhang J, Huang Z, Qiu X. Processing of Reynoutria multiflora: transformation of catechin and gallic acid derivatives and their identification. Front Pharmacol 2024; 15:1356876. [PMID: 38469408 PMCID: PMC10926517 DOI: 10.3389/fphar.2024.1356876] [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: 12/16/2023] [Accepted: 01/19/2024] [Indexed: 03/13/2024] Open
Abstract
Introduction: The root of Reynoutria multiflora (Thunb.) Moldenke (RM) has been used widely in formulations of herbal medicines in China for centuries. Raw R. multiflora (RRM) should be processed before use to reduce toxicity and increase efficacy. However, detailed regulation of the processing endpoint is lacking, and the duration of processing can vary considerably. We conducted in-depth research on stilbene glycosides in RM at different processing times. Previously, we discovered that 219 stilbene glycosides changed markedly in quantity and content. Therefore, we proposed that processing causes changes in various chemical groups. Methods: To better explain the mechanism of RM processing for toxicity reduction and efficacy enhancement, we used a method of tandem mass spectrometry described previously to research gallic acid based and catechin based metabolites. Results: A total of 259 metabolites based on gallic acid and 112 metabolites based on catechins were identified. Among these, the peak areas of 157 gallic acid and 81 catechins gradually decreased, those of another 71 gallic acid and 30 catechins first increased and then decreased, those of 14 gallic acid and 1 catechin gradually increased. However, 17 of the gallic acids showed no significant changes. We speculate that many gallic acid metabolites hydrolyze to produce gallic acid; moreover, the dimers/trimers of catechins, after being cleaved into catechins, epicatechin, gallic acid catechins, and epicatechin monomers, are cleaved into gallic acid and protocatechualdehyde under high temperature and high humidity, subsequently participating in the Maillard reaction and browning reactions. Discussion: We showed that processing led to changes in chemical groups, clarification of the groups of secondary metabolites could provide a basis for research on the pharmacological and toxic mechanisms of RM, as well as the screening of related markers.
Collapse
Affiliation(s)
- Junqi Bai
- Guangdong Provincial Hospital of Traditional Chinese Medicine, The Second Clinical Medical College of Guangzhou University of Chinese Medicine, Guangzhou, China
| | - Qiyu Zou
- Guangdong Provincial Hospital of Traditional Chinese Medicine, The Second Clinical Medical College of Guangzhou University of Chinese Medicine, Guangzhou, China
| | - He Su
- Guangdong Provincial Hospital of Traditional Chinese Medicine, The Second Clinical Medical College of Guangzhou University of Chinese Medicine, Guangzhou, China
| | - Baosheng Liao
- Guangdong Provincial Hospital of Traditional Chinese Medicine, The Second Clinical Medical College of Guangzhou University of Chinese Medicine, Guangzhou, China
| | - Ping Wang
- Shanghai Dehua Traditional Chinese Medicine Co., Ltd., Shanghai, China
| | - Juan Huang
- Guangdong Provincial Hospital of Traditional Chinese Medicine, The Second Clinical Medical College of Guangzhou University of Chinese Medicine, Guangzhou, China
| | - Danchun Zhang
- Guangdong Provincial Hospital of Traditional Chinese Medicine, The Second Clinical Medical College of Guangzhou University of Chinese Medicine, Guangzhou, China
| | - Lu Gong
- Guangdong Provincial Hospital of Traditional Chinese Medicine, The Second Clinical Medical College of Guangzhou University of Chinese Medicine, Guangzhou, China
| | - Wen Xu
- Guangdong Provincial Hospital of Traditional Chinese Medicine, The Second Clinical Medical College of Guangzhou University of Chinese Medicine, Guangzhou, China
| | - Jing Zhang
- Guangdong Provincial Hospital of Traditional Chinese Medicine, The Second Clinical Medical College of Guangzhou University of Chinese Medicine, Guangzhou, China
| | - Zhihai Huang
- Guangdong Provincial Hospital of Traditional Chinese Medicine, The Second Clinical Medical College of Guangzhou University of Chinese Medicine, Guangzhou, China
| | - Xiaohui Qiu
- Guangdong Provincial Hospital of Traditional Chinese Medicine, The Second Clinical Medical College of Guangzhou University of Chinese Medicine, Guangzhou, China
| |
Collapse
|
3
|
Canale M, Sanfilippo R, Strano MC, Amenta M, Allegra M, Proetto I, Papa M, Palmeri R, Todaro A, Spina A. Artichoke Industrial Waste in Durum Wheat Bread: Effects of Two Different Preparation and Drying Methods of Flours and Evaluation of Quality Parameters during Short Storage. Foods 2023; 12:3419. [PMID: 37761128 PMCID: PMC10527894 DOI: 10.3390/foods12183419] [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: 08/17/2023] [Revised: 09/07/2023] [Accepted: 09/12/2023] [Indexed: 09/29/2023] Open
Abstract
'Violetto di Ramacca' is a local variety of artichoke grown in Sicily (Southern Italy), known for its purple color with green streaks. In this study, the effects of two different preparation and drying methods (method A, fresh sample oven-dried at 40 °C for 48 h then mixed and ground into flour; and B, minced and frozen sample oven-dried at 40 °C for 24 h then blended and ground into flour) for flours from different parts of the artichoke (bracts, stems, and mix), used at different percentages of integration (5, 7.5, and 10%), in combination with re-milled semolina, have been evaluated. The polyphenol contents of the flours produced with the two methods were measured. The results showed significant differences between the methods and samples, with a range from 9.09 mg GAE/g d.m. (bracts 100%, method A) to 2.62 mg/g (mix 100%, method B). The values were then lowered in the flour products with supplements ranging from 0.96 mg GAE/g (bract flour 10%, method A) to 0.11 mg GAE/g (mixed flour 7.5%, method B). As the amounts of polyphenols increased, the antioxidant activity increased, with a range that varied in the pure flour from 8.59 mg trolox eq/g d.m. (bract flour, method A) to 3.83 mg trolox eq/g d.m. (mixed flour, method B). These flours were also analyzed for color, highlighting a clear difference between methods A (greener) and B (browner). The flours thus obtained were used to produce breads, which were evaluated for their physicochemical characteristics during 4 days of storage. The results showed a reduction in volumes and heights, an increase in the percentage of integration of the artichoke flours, a greater quantity of moisture in the integrated breads, and a lower reduction in the structural characteristics during storage compared to the control breads. The TPA was conducted on the breads from T0 to T4, highlighting that, although initially more compact, the integrated breads offered less alteration of the values during storage. The aw ranged from 0.63 (mix flour 5%, method B) to 0.90 (bract flour 5%, method B). The amounts of polyphenols (from 0.57 mg GAE/g in bread with bracts at 10% (method A) to 0.13 mg GAE/g in bread with mix 5% (method B)) and the antioxidant activity (from 0.55 mg trolox eq/g d.m. in bread with bract flour 10% (method A) to 0.14% mg trolox eq/g d.m. in bread with mix flour) were also evaluated, showing a trend similar to the values obtained in the flours. Colorimetric tests highlighted a color more similar to wholemeal bread in the loaves produced with method B. Statistical factor analysis and cluster analysis were conducted for all trials.
Collapse
Affiliation(s)
- Michele Canale
- Council for Agricultural Research and Economics (CREA), Research Centre for Cereal and Industrial Crops, Corso Savoia, 190, 95024 Acireale, Italy;
| | - Rosalia Sanfilippo
- Council for Agricultural Research and Economics (CREA), Research Centre for Cereal and Industrial Crops, Corso Savoia, 190, 95024 Acireale, Italy;
| | - Maria Concetta Strano
- Council for Agricultural Research and Economics (CREA), Research Centre for Olive, Fruit and Citrus Crops, Corso Savoia, 190, 95024 Acireale, Italy; (M.C.S.); (M.A.); (M.A.); (M.P.)
| | - Margherita Amenta
- Council for Agricultural Research and Economics (CREA), Research Centre for Olive, Fruit and Citrus Crops, Corso Savoia, 190, 95024 Acireale, Italy; (M.C.S.); (M.A.); (M.A.); (M.P.)
| | - Maria Allegra
- Council for Agricultural Research and Economics (CREA), Research Centre for Olive, Fruit and Citrus Crops, Corso Savoia, 190, 95024 Acireale, Italy; (M.C.S.); (M.A.); (M.A.); (M.P.)
| | - Ilaria Proetto
- Department of Agriculture, Food, Environment (Di3A), University of Catania, Via S. Sofia, 98, 95123 Catania, Italy; (I.P.); (R.P.)
| | - Martina Papa
- Council for Agricultural Research and Economics (CREA), Research Centre for Olive, Fruit and Citrus Crops, Corso Savoia, 190, 95024 Acireale, Italy; (M.C.S.); (M.A.); (M.A.); (M.P.)
| | - Rosa Palmeri
- Department of Agriculture, Food, Environment (Di3A), University of Catania, Via S. Sofia, 98, 95123 Catania, Italy; (I.P.); (R.P.)
| | - Aldo Todaro
- DSAAF—Dipartimento di Scienze Agrarie, Alimentari e Forestali, University of Palermo, Viale delle Scienze, 12 Ed. 4, 90128 Palermo, Italy;
| | - Alfio Spina
- Council for Agricultural Research and Economics (CREA), Research Centre for Cereal and Industrial Crops, Corso Savoia, 190, 95024 Acireale, Italy;
| |
Collapse
|
4
|
Zhang T, Zhang Z, Wang X. Composition and Antioxidant Ability of Extract from Different Flaxseed Cakes and Its Application in Flaxseed Oil. J Oleo Sci 2023; 72:59-67. [PMID: 36504188 DOI: 10.5650/jos.ess22181] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022] Open
Abstract
In this research, extracts from five flaxseed cakes (hot-pressed cake (HPC), cold-pressed cake (CPC), n-hexane extracted cake (HEC), supercritical CO2 extracted cake (SCEC) and subcritical n-butane extracted cake (SBEC)) were analyzed for the contents of total phenolic, total flavonoid and antioxidant ability. At the same time, the antioxidant capacity of HPC extract and synthetic butylated hydroxyanisole (BHA) in the oxidative evolution of flaxseed oil was compared by accelerated storage experiment (8 days at 65°C). The results showed that compared with other flaxseed cake extract, the extract of HPC contained the highest content of total phenolic (78.01 mg GAE/g extract) and total flavonoid (2.73 mg RE/g extract), and showed the strongest antioxidant ability on DPPH, ABTS FRAP and total reducing power assay. We also found that different concentrations (800, 1000, 2000 ppm) of flaxseed cake extract could significantly slow down the oxidation of flaxseed oil during storage at 65°C, and the antioxidant effect strengthened with the increase of extract dosage. The antioxidant effect of the 2000 ppm extract was higher than that of 200 ppm BHA. The results indicated that flaxseed cake extract could effectively inhibit the oxidation of flaxseed oil and was a good substitute for synthetic antioxidants in oil industry.
Collapse
Affiliation(s)
- Tianfeng Zhang
- College of Food Science and Technology, Henan University of Technology
| | - Zhenshan Zhang
- College of Food Science and Technology, Henan University of Technology
| | - Xuede Wang
- College of Food Science and Technology, Henan University of Technology
| |
Collapse
|
5
|
Woźniak-Budych M, Bajek A, Kowalczyk O, Giamberini M, Montornes JM, Staszak K, Tylkowski B. The Pragmatism of Polyphenols and Flavonoids Application as Drugs, from an Academic Lab to a Pharmacy Shelf. Curr Pharm Des 2023; 29:3421-3427. [PMID: 38083888 DOI: 10.2174/0113816128273103231204064507] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2023] [Accepted: 10/26/2023] [Indexed: 01/26/2024]
Abstract
Polyphenols and flavonoids, naturally occurring compounds found abundantly in plants, have gained considerable attention in recent years due to their potential health benefits. Research exploring their bioactive properties has revealed promising therapeutic applications in various diseases. This article aims to provide a comprehensive overview of the intricate journey from academic laboratory discoveries to the availability of polyphenols and flavonoids as drugs on pharmacy shelves. It was shown that the transformation of these natural compounds into effective therapies is a promising avenue for enhancing human health. Yet, fully realizing this potential necessitates sustained scientific exploration, cross-disciplinary collaboration, and continued investment in research and development. This article underscores the importance of sustained collaboration and investment as key pillars of progress towards innovative and effective therapies.
Collapse
Affiliation(s)
| | - Anna Bajek
- Ludwik Rydygier Collegium Medicum in Bydgoszcz, Nicolaus Copernicus University, Torun, Poland
| | - Oliwia Kowalczyk
- Ludwik Rydygier Collegium Medicum in Bydgoszcz, Nicolaus Copernicus University, Torun, Poland
| | - Marta Giamberini
- Departament d' Enginyeria Química, Universitat Rovira i Virgili, Tarragona, Spain
| | - Josep M Montornes
- Unitat de Tecnologia Química, Eurecat - Centre Tecnològic de Catalunya, Tarragona, Spain
| | - Katarzyna Staszak
- Institute of Technology and Chemical Engineering, Poznan University of Technology, Poznan, Poland
| | - Bartosz Tylkowski
- Unitat de Tecnologia Química, Eurecat - Centre Tecnològic de Catalunya, Tarragona, Spain
| |
Collapse
|
6
|
Panyatip P, Padumanonda T, Yongram C, Kasikorn T, Sungthong B, Puthongking P. Impact of Tea Processing on Tryptophan, Melatonin, Phenolic and Flavonoid Contents in Mulberry ( Morus alba L.) Leaves: Quantitative Analysis by LC-MS/MS. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27154979. [PMID: 35956928 PMCID: PMC9370701 DOI: 10.3390/molecules27154979] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 06/28/2022] [Revised: 07/31/2022] [Accepted: 08/03/2022] [Indexed: 12/01/2022]
Abstract
Mulberry (Morus alba L.) leaves from two cultivars, Yai-Burirum (YB) and Khunphai (KP), were prepared into green tea (GT) and black tea (BT). Compared to fresh leaf (FL) extract, GT and BT extracts were evaluated for their total phenolic and total flavonoid contents. Total phenolic content (TPCs) in all samples ranged between 129.93 and 390.89 mg GAE/g extract. The processing of tea decreased the levels of TPC when compared to FL extracts in both cultivars. The total flavonoid content (TFCs) in all samples was found in the range of 10.15–39.09 mg QE/g extract and TFCs in GT and BT extracts were higher than FL extracts. The change in tryptophan, melatonin, phenolic and flavonoid contents was investigated by liquid chromatography–mass spectroscopy (LC-MS). The results exhibited that tryptophan contents in all samples were detected in the range 29.54–673.72 µg/g extract. Both GT and BT extracts increased tryptophan content compared to FL extracts. BT extracts presented the highest amounts of tryptophan among others in both cultivars. Phenolic compounds were found in mulberry leaf extracts, including gallic acid, caffeic acid, gentisic acid, protocatechuic acid and chlorogenic acid. Chlorogenic acid presented the highest amount in all samples. Almost all phenolic acids were increased in the processed tea extracts except chlorogenic acid. Rutin was the only flavonoid that was detected in all extracts in the range 109.48–1009.75 mg/g extract. The change in phenolic and flavonoid compounds during tea processing resulted in the change in antioxidant capacities of the GT and BT extracts. All extracts presented acetylcholinesterase enzyme (AChE) inhibitory activity with IC50 in the range 146.53–165.24 µg/mL. The processing of tea slightly increased the AChE inhibitory effect of GT and BT extracts. In conclusion, processed tea from mulberry leaves could serve as a new alternative functional food for health-concerned consumers because it could be a promising source of tryptophan, phenolics and flavonoids. Moreover, the tea extracts also had antioxidative and anti-AChE activities.
Collapse
Affiliation(s)
- Panyada Panyatip
- Department of Pharmacognosy, Faculty of Pharmacy, Srinakharinwirot University, Nakhon Nayok 26120, Thailand
- Melatonin Research Group, Faculty of Pharmaceutical Sciences, Khon Kaen University, Khon Kaen 40002, Thailand
| | - Tanit Padumanonda
- Division of Pharmacognosy and Toxicology, Faculty of Pharmaceutical Sciences, Khon Kaen University, Khon Kaen 40002, Thailand
| | - Chawalit Yongram
- Division of Cannabis Health Science, College of Allied Health Sciences, Suansunandha Rajabhat University, Samut Songkhram 75000, Thailand
| | - Tiantip Kasikorn
- Thai Traditional Pharmacy Program, Faculty of Pharmaceutical Sciences, Khon Kaen University, Khon Kaen 40002, Thailand
| | - Bunleu Sungthong
- Integrative Pharmaceuticals and Innovation of Pharmaceutical Technology Research Unit, Faculty of Pharmacy, Mahasarakham University, Maha Sarakham 44150, Thailand
| | - Ploenthip Puthongking
- Melatonin Research Group, Faculty of Pharmaceutical Sciences, Khon Kaen University, Khon Kaen 40002, Thailand
- Division of Pharmaceutical Chemistry, Faculty of Pharmaceutical Sciences, Khon Kaen University, Khon Kaen 40002, Thailand
- Correspondence: ; Tel.: +66-43202378
| |
Collapse
|
7
|
Salem Y, Rajha HN, Franjieh D, Hoss I, Manca ML, Manconi M, Castangia I, Perra M, Maroun RG, Louka N. Stability and Antioxidant Activity of Hydro-Glyceric Extracts Obtained from Different Grape Seed Varieties Incorporated in Cosmetic Creams. Antioxidants (Basel) 2022; 11:antiox11071348. [PMID: 35883839 PMCID: PMC9311904 DOI: 10.3390/antiox11071348] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2022] [Revised: 07/05/2022] [Accepted: 07/08/2022] [Indexed: 12/15/2022] Open
Abstract
Grape seeds are agro-industrial by-products, which if improperly managed, may be responsible for socioeconomic and environmental problems. Nevertheless, it is possible to effectively valorize them by means of extraction of the bioactive compounds, especially the antioxidant phenolic molecules, using a safe, green, and environmentally-friendly extractive medium (i.e., hydro-glyceric solution). In the present study, the extraction was performed using seeds from two Lebanese varieties, Obeidi and Asswad Karech, and three international varieties, Marselan, Syrah, and Cabernet Franc. The type and amount of phenolic compounds were identified by High-Performance Liquid Chromatography (HPLC). Marselan was the extract richer in catechins (132.99 ± 9.81 μg/g of dried matter), and it also contained a higher amount of phenolic compounds (49.08 ± 0.03 mg of gallic acid equivalent/g of dry matter and 10.02 ± 0.24 mg of proanthocyanidin content/g of dry matter). The antioxidant capacity of the extracts was assessed using three different colorimetric assays including 2,2-DiPhenyl-1-PicrylHydrazyl (DPPH), CUPRIC ion Reducing Antioxidant Capacity (CUPRAC), and Ferric Reducing Antioxidant Power (FRAP). As expected, Marselan exhibited the highest antioxidant activity; as well, the total phenolic and proanthocyanidin content were the highest. The stability of the Marselan extract incorporated into a commercial cream, was performed at three different temperatures (4, 25, and 50 °C), and four different concentrations (5, 4, 3, 2%), over a period of 4 months, using different methods such as centrifugation, Heat-Shock Cycles, pH, and viscosity. All Marselan hydro-glyceric extract formulations were proven to be stable over the entire 4 months, where the highest stability was achieved at 4 °C and the least at 50 °C. This study supports the suitability of the incorporation of phenolic extracts into commercial creams to enrich the cosmetic industry with effective, natural, and safe skincare products.
Collapse
Affiliation(s)
- Yara Salem
- Centre d’Analyses et de Recherche, Unité de Recherche Technologies et Valorisations Agro-Alimentaire, Faculté des Sciences, Université Saint-Joseph de Beyrouth, P.O. Box 17-5208, Beirut 1104 2020, Lebanon; (Y.S.); (D.F.); (I.H.); (R.G.M.); (N.L.)
| | - Hiba N. Rajha
- Ecole Supérieure d’Ingénieurs de Beyrouth (ESIB), Université Saint-Joseph de Beyrouth, CST Mkalles Mar Roukos, Beirut 1107 2050, Lebanon
- Correspondence: (H.N.R.); (M.L.M.)
| | - Diana Franjieh
- Centre d’Analyses et de Recherche, Unité de Recherche Technologies et Valorisations Agro-Alimentaire, Faculté des Sciences, Université Saint-Joseph de Beyrouth, P.O. Box 17-5208, Beirut 1104 2020, Lebanon; (Y.S.); (D.F.); (I.H.); (R.G.M.); (N.L.)
| | - Israa Hoss
- Centre d’Analyses et de Recherche, Unité de Recherche Technologies et Valorisations Agro-Alimentaire, Faculté des Sciences, Université Saint-Joseph de Beyrouth, P.O. Box 17-5208, Beirut 1104 2020, Lebanon; (Y.S.); (D.F.); (I.H.); (R.G.M.); (N.L.)
| | - Maria Letizia Manca
- Department of Life and Environmental Sciences, University of Cagliari, Via Ospedale n.72, 09124 Cagliari, Italy; (M.M.); (I.C.); (M.P.)
- Correspondence: (H.N.R.); (M.L.M.)
| | - Maria Manconi
- Department of Life and Environmental Sciences, University of Cagliari, Via Ospedale n.72, 09124 Cagliari, Italy; (M.M.); (I.C.); (M.P.)
| | - Ines Castangia
- Department of Life and Environmental Sciences, University of Cagliari, Via Ospedale n.72, 09124 Cagliari, Italy; (M.M.); (I.C.); (M.P.)
| | - Matteo Perra
- Department of Life and Environmental Sciences, University of Cagliari, Via Ospedale n.72, 09124 Cagliari, Italy; (M.M.); (I.C.); (M.P.)
| | - Richard G. Maroun
- Centre d’Analyses et de Recherche, Unité de Recherche Technologies et Valorisations Agro-Alimentaire, Faculté des Sciences, Université Saint-Joseph de Beyrouth, P.O. Box 17-5208, Beirut 1104 2020, Lebanon; (Y.S.); (D.F.); (I.H.); (R.G.M.); (N.L.)
| | - Nicolas Louka
- Centre d’Analyses et de Recherche, Unité de Recherche Technologies et Valorisations Agro-Alimentaire, Faculté des Sciences, Université Saint-Joseph de Beyrouth, P.O. Box 17-5208, Beirut 1104 2020, Lebanon; (Y.S.); (D.F.); (I.H.); (R.G.M.); (N.L.)
| |
Collapse
|
8
|
Fontana M, Murowaniecki Otero D, Pereira AM, Santos RB, Gularte MA. Grape Pomace Flour for Incorporation into Cookies: Evaluation of Nutritional, Sensory and Technological Characteristics. JOURNAL OF CULINARY SCIENCE & TECHNOLOGY 2022. [DOI: 10.1080/15428052.2022.2086956] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Mauro Fontana
- Department of Distance Education, Universidade do Extremo Sul Catarinense, Criciúma, Brazil
| | | | - Aline Machado Pereira
- Tecnologia dos Alimentos, Universidade Federal de PelotasDepartamento de Ciência e , Pelotas, Brazil
| | - Roberta Bascke Santos
- Tecnologia dos Alimentos, Universidade Federal de PelotasDepartamento de Ciência e , Pelotas, Brazil
| | - Márcia Arocha Gularte
- Tecnologia dos Alimentos, Universidade Federal de PelotasDepartamento de Ciência e , Pelotas, Brazil
| |
Collapse
|
9
|
Lee GJ, Lee SY, Kang NG, Jin MH. A multi-faceted comparison of phytochemicals in seven citrus peels and improvement of chemical composition and antioxidant activity by steaming. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113297] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
|
10
|
Barido FH, Lee SK. Effect of detoxified Rhus verniciflua extract on oxidative stability
and quality improvement of raw chicken breast during cold
storage. JOURNAL OF ANIMAL SCIENCE AND TECHNOLOGY 2022; 64:380-395. [PMID: 35530403 PMCID: PMC9039955 DOI: 10.5187/jast.2022.e20] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 01/05/2022] [Revised: 03/01/2022] [Accepted: 03/08/2022] [Indexed: 11/28/2022]
Abstract
This study investigated the utilization of detoxified Rhus
verniciflua (RV) extract as a natural antioxidant to extend the
shelf life of chicken breast meat during storage. Pre-heating at (35°C,
100°C, 120°C, and 140°C) was conducted on heartwood of RV
prior to extraction to improve its antioxidant activity and remove the
allergenic compound urushiol. The antioxidant activity was the highest when RV
pre-heated at 120°C with the 2,2-diphenyl-1-picrylhydrazyl (DPPH) and
azinobis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS) scavenging activity
observed at 62.29 EC50 µg/mL and 12.11 IC50 mg/mL,
respectively. Pre-heating also significantly increased the total phenolic
content (TPC), with the highest improvement was seen at 120°C,
100°C, and 140°C respectively, wherein 35°C shared no
difference with the raw RV (RRV). Urushiol content was vanished following
pre-heating at 120°C and 140°C. With respect to these result,
pre-heating treatment at 120°C was applied before the extraction of the
heartwood of RV. Prepared breast meat sample was dipped into distilled water as
a negative control, 0.02% butylated hydroxytoluene (BHT) as positive control,
and a solution containing detoxified RV extract (0.10%, 0.25%, 0.50%, 1.00%) at
4°C for 60 min. Treatment group with 0.50% and 1.00% addition increased
the redness and yellowness value on day 6 and day 3 of storage respectively
(p < 0.05). The pH value of breast meat was also
increased in treatment of 0.50% and 1.00% on day 0, but subsequently lower until
end of storge day compared to control negative (p <
0.05). Furthermore, 0.50% treatment exhibited a higher antioxidant activity,
stronger inhibition of the microbial growth evaluated by total viable count and
maintaining a lower total volatile basic nitrogen among treatments
(p < 0.05), unless for BHT and 1.00% treatment
groups (p > 0.05). It indicates a similar efficacy of
detoxified RV extract with that of positive control treated with BHT. The
results of this study suggested that dipping chicken breast meat into a solution
containing 0.50% of previously pre-heated RV heartwood at 120°C could be
a promising natural antioxidant for extending the shelf life, and at the same
time improve its quality during storage.
Collapse
Affiliation(s)
- Farouq Heidar Barido
- Department of Applied Animal Science,
College of Animal Life Sciences, Kangwon National University,
Chuncheon 24341, Korea
| | - Sung Ki Lee
- Department of Applied Animal Science,
College of Animal Life Sciences, Kangwon National University,
Chuncheon 24341, Korea
- Corresponding author: Sung Ki Lee, Department of
Applied Animal Science, College of Animal Life Sciences, Kangwon National
University, Chuncheon 24341, Korea. Tel: +82-33-250-8646, E-mail:
| |
Collapse
|
11
|
Abstract
Background: Polyphenols are a set of bioactive compounds commonly found in plants. These compounds are of great interest, as they have shown high antioxidant power and are correlated to many health benefits. Hence, traditional methods of extraction such as solvent extraction, Soxhlet extraction and novel extraction technologies such as ultrasound-assisted extraction and subcritical water extraction (SWE) have been investigated for the extraction of polyphenols. Scope and Approach: Generally, for traditional extractions, the total phenolic content (TPC) is highest at an extraction temperature of 60–80 °C. For this reason, polyphenols are regularly regarded as heat-labile compounds. However, in many studies that investigated the optimal temperature for subcritical water extraction (SWE), temperatures as high as 100–200 °C have been reported. These SWE extractions showed extremely high yields and antioxidant capacities at these temperatures. This paper aimed to examine the relevant literature to identify and understand the mechanisms behind this discrepancy. Results: Thermal degradation is the most common explanation for the degradation of polyphenols. This may be the case for specific or sub-groups of phenolic acids. The different extraction temperatures may have also impacted the types of polyphenols extracted. At high extraction temperatures, the formation of new compounds known as Maillard reaction products may also influence the extracted polyphenols. The selection of source material for extraction, i.e., the plant matrix, and the effect of extraction conditions, i.e., oxidation and light exposure, are also discussed. The overestimation of total phenolic content by the Folin–Ciocâlteu assay is also discussed. There is also a lack of consensus in TPC’s correlation to antioxidant activity.
Collapse
|
12
|
Multescu M, Marinas IC, Susman IE, Belc N. Byproducts (Flour, Meals, and Groats) from the Vegetable Oil Industry as a Potential Source of Antioxidants. Foods 2022; 11:foods11030253. [PMID: 35159405 PMCID: PMC8834571 DOI: 10.3390/foods11030253] [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: 12/09/2021] [Revised: 01/10/2022] [Accepted: 01/13/2022] [Indexed: 02/04/2023] Open
Abstract
The present study presents the use of photochemiluminescence assay (PCL) and 2,2 diphenyl-1-picryl-hydrazyl (DPPH), 2,2′-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid (ABTS), the ferric reducing antioxidant power (FRAP), and cupric ion reducing antioxidant capacity (CUPRAC) methods for the measurement of lipid-soluble antioxidant capacity (ACL) of 14 different byproducts obtained from the vegetable oil industry (flour, meals, and groats). The research showed that the analyzed samples contain significant amounts of phenolic compounds between 1.54 and 74.85 mg gallic acid per gram of byproduct. Grape seed flour extract had the highest content of total phenolic compounds, 74.85 mg GAE/g, while the lowest level was obtained for the sunflower groats, 1.54 mg GAE/g. DPPH values varied between 7.58 and 7182.53 mg Trolox/g of byproduct, and the highest antioxidant capacity corresponded to the grape seed flour (7182.53 mg Trolox/g), followed by walnut flour (1257.49 mg Trolox/g) and rapeseed meals (647.29 mg Trolox/g). Values of ABTS assay of analyzed samples were between 0 and 3500.52 mg Trolox/g of byproduct. Grape seed flour had the highest value of ABTS (3500.52 mg Trolox/g), followed by walnut flower (1423.98) and sea buckthorn flour (419.46). The highest values for FRAP method were represented by grape seed flour (4716.75 mg Trolox/g), followed by sunflower meals (1350.86 mg Trolox/g) and rapeseed flour (1034.92 mg Trolox/g). For CUPRAC assay, grape seed flour (5936.76 mg Trolox/g) and walnut flour (1202.75 mg Trolox/g) showed the highest antioxidant activity. To assess which method of determining antioxidant activity is most appropriate for the byproducts analyzed, relative antioxidant capacity index (RACI) was calculated. Depending on the RACI value of the analyzed byproducts, the rank of antioxidant capacity ranged from −209.46 (walnut flour) to 184.20 (grape seed flour). The most sensitive methods in developing RACI were FRAP (r = 0.5795) and DPPH (r = 0.5766), followed by CUPRAC (r = 0.5578) and ABTS (r = 0.4449), respectively. Strong positive correlations between the antioxidant capacity of lipid-soluble compounds measured by PCL and other methods used for determining antioxidant activity were found (r > 0.9). Analyses have shown that the different types of byproducts obtained from the vegetable oil industry have a high antioxidant activity rich in phenolic compounds, and thus their use in bakery products can improve their nutritional quality.
Collapse
Affiliation(s)
- Mihaela Multescu
- National Institute of Research and Development for Food Bioresources—IBA Bucharest, 020323 Bucharest, Romania; (I.E.S.); (N.B.)
- Faculty of Biotechnology, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 011464 Bucharest, Romania
- Correspondence:
| | | | - Iulia Elena Susman
- National Institute of Research and Development for Food Bioresources—IBA Bucharest, 020323 Bucharest, Romania; (I.E.S.); (N.B.)
- Faculty of Biotechnology, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 011464 Bucharest, Romania
| | - Nastasia Belc
- National Institute of Research and Development for Food Bioresources—IBA Bucharest, 020323 Bucharest, Romania; (I.E.S.); (N.B.)
| |
Collapse
|
13
|
Fadjare Frempong T, Owusu Boadi N, Badu M. Optimization of extraction conditions for polyphenols from the stem bark of Funtumia elastica (Funtum) utilizing response surface methodology. AAS Open Res 2021; 4:46. [PMID: 34632271 DOI: 10.12688/aasopenres.13284.1] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 08/27/2021] [Indexed: 11/20/2022] Open
Abstract
BACKGROUND The recovery of phenolic compounds is seen as an arduous task because phenolic compounds are available as free aglycones, as sugar or ester conjugates, or as polymers with several monomeric components. This study looks at the optimization of factors that affect the efficiency for the extraction of phenolic compounds from the stem-bark of Funtumia elastica. METHODS Five independent variables (solvent concentration, time, the temperature, solid-liquid ratio, and pH) of the extraction process were selected. Single factor analysis as well as the response surface method was used to evaluate the impact of the selected factors on the total phenolic content. The effect of the extraction factors on the phenolic content was tested for its statistical significant (p <0.05). For the response surface method, a five/factor, five/level central composite design was used, and a fitted second-order polynomial regression model equation was used to show how the extraction parameters affected the total phenolic recovery. RESULTS The predicted value (R² of 0.5917) agreed with the adjusted value (R² of 0.7707). The residuals for response predictions were less than 5%. The optimal factors for the extraction were ethanol concentration of 75.99% v/v, extraction time of 193.86 minutes, temperature of 63.66°C, pH of 5.62, and solid-liquid ratio of 1:21.12 g/mL. Actual overall content of the phenolic compounds was validated at 82.83 ± 3.335 mg gallic acid equivalent (GAE) /g weight of extract, which agreed with the predicted response of 89.467 mg GAE/g of the dried extract under the optimal factors. CONCLUSIONS The rich phenolic content of stem-bark of Funtumia elastica points to its potential as a functional medicinal product to alleviate diseases caused by oxidative stress such as asthma, breathing disorders, inflammation, and cardiovascular diseases. The results obtained indicate that, the studied optimal conditions support effective phenolics extraction of Funtumia elastica.
Collapse
Affiliation(s)
- Theophilus Fadjare Frempong
- Department of Chemistry, Kwame Nkrumah University of Science and Technology, Kumasi, Ashanti Region, UPO PMB, Ghana
| | - Nathaniel Owusu Boadi
- Department of Chemistry, Kwame Nkrumah University of Science and Technology, Kumasi, Ashanti Region, UPO PMB, Ghana
| | - Mercy Badu
- Department of Chemistry, Kwame Nkrumah University of Science and Technology, Kumasi, Ashanti Region, UPO PMB, Ghana
| |
Collapse
|
14
|
Fadjare Frempong T, Owusu Boadi N, Badu M. Optimization of extraction conditions for polyphenols from the stem bark of Funtumia elastica (Funtum) utilizing response surface methodology. AAS Open Res 2021; 4:46. [PMID: 34632271 PMCID: PMC8479850 DOI: 10.12688/aasopenres.13284.2] [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] [Accepted: 10/19/2021] [Indexed: 11/20/2022] Open
Abstract
Background: The recovery of phenolic compounds is seen as an arduous task because phenolic compounds are available as free aglycones, as sugar or ester conjugates, or as polymers with several monomeric components. This study looks at the optimization of factors that affect the efficiency for the extraction of phenolic compounds from the stem-bark of Funtumia elastica. Methods: Five independent variables (solvent concentration, time, the temperature, solid-liquid ratio, and pH) of the extraction process were selected. Single factor analysis as well as the response surface method was used to evaluate the impact of the selected factors on the total phenolic content. The effect of the extraction factors on the phenolic content was tested for its statistical significant (p <0.05). For the response surface method, a five/factor, five/level central composite design was used, and a fitted second-order polynomial regression model equation was used to show how the extraction parameters affected the total phenolic recovery. Results: The predicted value (R² of 0.5917) agreed with the adjusted value (R² of 0.7707). The residuals for response predictions were less than 5%. The optimal factors for the extraction were ethanol concentration of 75.99% v/v, extraction time of 193.86 minutes, temperature of 63.66°C, pH of 5.62, and solid-liquid ratio of 1:21.12 g/mL. Actual overall content of the phenolic compounds was validated at 82.83 ± 3.335 mg gallic acid equivalent (GAE) /g weight of extract, which agreed with the predicted response of 89.467 mg GAE/g of the dried extract under the optimal factors. Conclusions: The rich phenolic content of stem-bark of Funtumia elastica points to its potential as a functional medicinal product to alleviate diseases caused by oxidative stress such as asthma, breathing disorders, inflammation, and cardiovascular diseases. The results obtained indicate that, the studied optimal conditions support effective phenolics extraction of Funtumia elastica.
Collapse
Affiliation(s)
- Theophilus Fadjare Frempong
- Department of Chemistry, Kwame Nkrumah University of Science and Technology, Kumasi, Ashanti Region, UPO PMB, Ghana
| | - Nathaniel Owusu Boadi
- Department of Chemistry, Kwame Nkrumah University of Science and Technology, Kumasi, Ashanti Region, UPO PMB, Ghana
| | - Mercy Badu
- Department of Chemistry, Kwame Nkrumah University of Science and Technology, Kumasi, Ashanti Region, UPO PMB, Ghana
| |
Collapse
|
15
|
Ling W, Dai T, Zhang J, Liang Y, Yin W, Zhong B, Zhang J. Evaluation of Pomelo Seed Extracts as Natural Antioxidant, Antibacterial, Herbicidal Agents, and Their Functional Components. Chem Biodivers 2021; 18:e2100679. [PMID: 34651409 DOI: 10.1002/cbdv.202100679] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/21/2021] [Accepted: 10/14/2021] [Indexed: 11/05/2022]
Abstract
Pomelo seeds (PS) are important by-product of pomelo fruits (Citrus grandis Osbeck). The value-added utilization of PS remains highly challenged. This study aimed to investigate the utilization potential of PS as natural antioxidant, antibacterial, herbicidal agents, and their functional components. The ethanolic extract (EE) of PS and its four fractions as PEE (petroleum ether extract), AcOEtE (ethyl acetate extract), BTE (butanol extract), and WE (water extract), were prepared and biologically evaluated. BTE exhibited the best antioxidant activity among all these extracts, in both ABTS (2,2-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt) and FRAP (ferric reducing antioxidant power) assays. AcOEtE was superior to other extracts in herbicidal assay against both Festuca elata Keng (IC50 of 0.48 mg mL-1 ) and Amaranthus retroflexus L. (IC50 of 0.94 mg mL-1 ). Meanwhile, both AcOEtE and BTE demonstrated inhibitory effects against Bacillus subtilis, Escherichia coli, and Xanthomonas citri subsp. citri, with MIC ranging 2.5-5.0 mg mL-1 . Furthermore, the primary chemical components involving naringin, deacetylnomilin, limonin, nomilin, and obacunone, were quantified in all these extracts. PCA (principal component analysis) suggested that naringin might highly contribute to the antioxidant activity of PS, and the herbicidal activity should be ascribed to limonoids. This study successfully identified AcOEtE and BTE as naturally occurring antioxidant, antibacterial, and herbicidal agents, showing application potential in food and cosmetics industries, and organic farming agriculture.
Collapse
Affiliation(s)
- Wei Ling
- National Engineering Research Center of Navel Orange, Gannan Normal University, Ganzhou, 341000, China
| | - Tingrui Dai
- National Engineering Research Center of Navel Orange, Gannan Normal University, Ganzhou, 341000, China
| | - Jingyi Zhang
- National Engineering Research Center of Navel Orange, Gannan Normal University, Ganzhou, 341000, China
| | - Yan Liang
- National Engineering Research Center of Navel Orange, Gannan Normal University, Ganzhou, 341000, China
| | - Wenyue Yin
- National Engineering Research Center of Navel Orange, Gannan Normal University, Ganzhou, 341000, China
| | - Balian Zhong
- National Engineering Research Center of Navel Orange, Gannan Normal University, Ganzhou, 341000, China
| | - Jun Zhang
- National Engineering Research Center of Navel Orange, Gannan Normal University, Ganzhou, 341000, China
| |
Collapse
|
16
|
Irvin L, Zavala Ortiz Y, Rivera KR, Nanda Vaidya B, Sherman SH, Batista RA, Negrón Berríos JA, Joshee N, Arun A. Micropropagation of Rare Scutellaria havanensis Jacq. and Preliminary Studies on Antioxidant Capacity and Anti-Cancer Potential. Molecules 2021; 26:molecules26195813. [PMID: 34641357 PMCID: PMC8510382 DOI: 10.3390/molecules26195813] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/14/2021] [Revised: 09/15/2021] [Accepted: 09/17/2021] [Indexed: 11/29/2022] Open
Abstract
We report the development of in vitro propagation protocols through an adventitious shoot induction pathway for a rare and medicinal Scutellaria havanensis. In vitro propagation studies using nodal explants showed MS medium supplemented with 10 µM 6-Benzylaminopurine induced the highest number of adventitious shoots in a time-dependent manner. A ten-day incubation was optimum for shoot bud induction as longer exposures resulted in hyperhydricity of the explants and shoots induced. We also report preliminary evidence of Agrobacterium tumefaciens EHA105-mediated gene transfer transiently expressing the green fluorescent protein in this species. Transformation studies exhibited amenability of various explant tissues, internode being the most receptive. As the plant has medicinal value, research was carried out to evaluate its potential antioxidant capacity and the efficacy of methanolic leaf extracts in curbing the viability of human colorectal cancer cell line HCT116. Comparative total polyphenol and flavonoid content measurement of fresh and air-dried leaf extract revealed that the fresh leaf extracts contain higher total polyphenol and flavonoid content. The HCT 116 cell viability was assessed by colorimetric assay using a 3-(4,5-dimethyl-thiazol-2-yl)-2,5-diphenyltetrazolium bromide, showed a steady growth inhibition after 24 h of incubation. Scanning electron microscopy of leaf surface revealed a high density of glandular and non-glandular trichomes. This research provides a basis for the conservation of this rare plant and future phytochemical screening and clinical research.
Collapse
Affiliation(s)
- Lani Irvin
- Agricultural Research Station, Fort Valley State University, Fort Valley, GA 31030, USA; (L.I.); (B.N.V.); (S.H.S.); (N.J.)
| | - Yarelia Zavala Ortiz
- Institute of Sustainable Biotechnology, Inter American University of Puerto Rico, Barranquitas, PR 00794, USA; (Y.Z.O.); (K.R.R.); (R.A.B.); (J.A.N.B.)
| | - Kamila Rivera Rivera
- Institute of Sustainable Biotechnology, Inter American University of Puerto Rico, Barranquitas, PR 00794, USA; (Y.Z.O.); (K.R.R.); (R.A.B.); (J.A.N.B.)
| | - Brajesh Nanda Vaidya
- Agricultural Research Station, Fort Valley State University, Fort Valley, GA 31030, USA; (L.I.); (B.N.V.); (S.H.S.); (N.J.)
| | - Samantha H Sherman
- Agricultural Research Station, Fort Valley State University, Fort Valley, GA 31030, USA; (L.I.); (B.N.V.); (S.H.S.); (N.J.)
| | - Rosalinda Aybar Batista
- Institute of Sustainable Biotechnology, Inter American University of Puerto Rico, Barranquitas, PR 00794, USA; (Y.Z.O.); (K.R.R.); (R.A.B.); (J.A.N.B.)
| | - Juan A. Negrón Berríos
- Institute of Sustainable Biotechnology, Inter American University of Puerto Rico, Barranquitas, PR 00794, USA; (Y.Z.O.); (K.R.R.); (R.A.B.); (J.A.N.B.)
| | - Nirmal Joshee
- Agricultural Research Station, Fort Valley State University, Fort Valley, GA 31030, USA; (L.I.); (B.N.V.); (S.H.S.); (N.J.)
| | - Alok Arun
- Institute of Sustainable Biotechnology, Inter American University of Puerto Rico, Barranquitas, PR 00794, USA; (Y.Z.O.); (K.R.R.); (R.A.B.); (J.A.N.B.)
- Correspondence:
| |
Collapse
|
17
|
Florkiewicz W, Pluta K, Malina D, Rudnicka K, Żywicka A, Guigou MD, Tyliszczak B, Sobczak-Kupiec A. Investigation on Green Synthesis, Biocompatibility, and Antibacterial Activity of Silver Nanoparticles Prepared Using Cistus incanus. MATERIALS 2021; 14:ma14175028. [PMID: 34501114 PMCID: PMC8433835 DOI: 10.3390/ma14175028] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 08/01/2021] [Revised: 08/26/2021] [Accepted: 08/28/2021] [Indexed: 12/23/2022]
Abstract
This paper describes the plant-mediated preparation of silver nanoparticles with aqueous extract and infusion of Cistus incanus leaves. To evaluate aqueous extract and infusion antioxidant capacity and total phenolic content the DPPH and Folin-Ciocalteau methods were utilized. The antioxidant capacity and total phenolic content of extract and infusion were equal to 85.97 ± 6.54 mg gallic acid equivalents per gram of dry weight.; 10.76 ± 0.59 mg/mL and 12.65 ± 1.04 mg gallic acid equivalents per gram of dry weight.; 3.10 ± 0.14 mg/mL, respectively. The formed nanoparticles displayed the characteristic absorption band in the 380-450 nm wavelength range. The average size of particles was in the 68.8-71.2 nm range. Morphology and phase composition analysis revealed the formation of spherical nanoparticles with a face-centred cubic structure. Immune compatibility tests of nanoparticles and plant extracts showed no activation of the THP1-XBlue™ monocyte. Cytotoxicity tests performed with L929 mice fibroblasts showed that nanoparticles should be utilized at a concentration of 16 ppm. The minimum inhibitory concentrations determined with the microdilution method for nanoparticles prepared with plant infusion for S. aureus and S. epidermidis were 2 ppm and 16 ppm, respectively.
Collapse
Affiliation(s)
- Wioletta Florkiewicz
- Department of Materials Science, Faculty of Materials Engineering and Physics, Cracow University of Technology, 37 Jana Pawła II Av., 31-864 Krakow, Poland; (B.T.); (A.S.-K.)
- Correspondence:
| | - Klaudia Pluta
- Department of Chemical Technology and Environmental Analytics, Cracow University of Technology, 24 Warszawska St., 31-155 Krakow, Poland; (K.P.); (D.M.)
| | - Dagmara Malina
- Department of Chemical Technology and Environmental Analytics, Cracow University of Technology, 24 Warszawska St., 31-155 Krakow, Poland; (K.P.); (D.M.)
| | - Karolina Rudnicka
- Department of Immunology and Infectious Biology, Faculty of Biology and Environmental Protection, University of Lodz, 12/16 Banacha St., 90-237 Lodz, Poland;
| | - Anna Żywicka
- Department of Microbiology and Biotechnology, Faculty of Biotechnology and Animal Husbandry, West Pomeranian University of Technology, Szczecin, Piastów 45, 70-311 Szczecin, Poland;
| | - Martin Duarte Guigou
- Facultad de Ingeniería y Tecnologías, Universidad Católica del Uruguay, B de Octubre 2738, Montevideo CP 11600, Uruguay;
| | - Bożena Tyliszczak
- Department of Materials Science, Faculty of Materials Engineering and Physics, Cracow University of Technology, 37 Jana Pawła II Av., 31-864 Krakow, Poland; (B.T.); (A.S.-K.)
| | - Agnieszka Sobczak-Kupiec
- Department of Materials Science, Faculty of Materials Engineering and Physics, Cracow University of Technology, 37 Jana Pawła II Av., 31-864 Krakow, Poland; (B.T.); (A.S.-K.)
| |
Collapse
|
18
|
Grape Pomace as a New Coagulant for Tofu Production: Physicochemical and Sensory Effects. Foods 2021; 10:foods10081857. [PMID: 34441633 PMCID: PMC8394432 DOI: 10.3390/foods10081857] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/12/2021] [Revised: 08/06/2021] [Accepted: 08/09/2021] [Indexed: 12/17/2022] Open
Abstract
Tofu, one of the most important products made from soymilk, is obtained through a coagulation process performed with various coagulants (acids, salts and, enzymes). In this study, innovative tofu samples were produced using the grape pomace (GP) powders of different varieties (Barbera, Chardonnay, Moscato, and Pinot Noir) with different origins (fermented and distilled) at two concentration levels (2.5% and 5% w/v) as coagulants, and comparisons with traditional tofu were made. Physicochemical characteristics, phenolic contents, radical scavenging activity levels, textural properties, and consumer acceptability were evaluated. The moisture, protein content, and pH levels of GP tofu samples were slightly lower than those of traditional tofu. Regarding textural parameters, except for hardness, all other parameters were significantly lower in GP tofu samples, with differences due to GP concentration. The colours of GP tofu varied from amber-yellow to violet according to the GP origin. The blue-violet colours were observed predominantly in tofu samples obtained with Barbera and Pinot Noir GPs, while the other GP tofu samples showed amber-yellow colours. The concentrations of polyphenols were 2–10 times higher than in traditional tofu, while the radical scavenging activity levels were 9–80 times higher. The GP tofu samples were favoured by consumers, with small differences among the GP varieties.
Collapse
|
19
|
Dordevic D, Necasova L, Antonic B, Jancikova S, Tremlová B. Plastic Cutlery Alternative: Case Study with Biodegradable Spoons. Foods 2021; 10:foods10071612. [PMID: 34359482 PMCID: PMC8306448 DOI: 10.3390/foods10071612] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2021] [Revised: 07/09/2021] [Accepted: 07/11/2021] [Indexed: 11/16/2022] Open
Abstract
Plastics are mixtures of organic polymers that play a major role in environmental contamination worldwide. One way to reduce the waste arising from the use of plastics, especially disposable ones, can be to produce environmentally friendly cutlery. The aim of the work was the production of biodegradable spoons and evaluation of their texture, antioxidant activities and total polyphenols content. The spoons were made from a combination of the following ingredients: water, grape, proso millet, wheat, xanthan and palm oil in different concentrations. The samples were baked at 180 or 240 °C, some spoons were dried in a fruit dehydrator. According to the results of the analysis, a spoon prepared from a mixture of all three flours and with the addition of xanthan appears to be the most suitable replacement for plastic cutlery. This spoon showed high strength and antioxidant activity. It was confirmed that the use of grape flour has a beneficial effect on the nutritional profile of the experimentally produced biodegradable spoons.
Collapse
|
20
|
Guaita M, Panero L, Motta S, Mangione B, Bosso A. Effects of high-temperature drying on the polyphenolic composition of skins and seeds from red grape pomace. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111323] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
|
21
|
Chemical composition and microencapsulation suitability of sumac (Rhus coriaria L.) fruit extract. Eur Food Res Technol 2021. [DOI: 10.1007/s00217-021-03694-1] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
|
22
|
Effect of Grape Seed Flour on the Antioxidant Profile, Textural and Sensory Properties of Waffles. Processes (Basel) 2021. [DOI: 10.3390/pr9010131] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022] Open
Abstract
The study aimed to enrich waffle products with grape seed flour, but without affecting their sensory properties. The grape seed flour was obtained from grape pomace, and as an ingredient rich in bioactive compounds such as fiber, polyphenols and minerals, it was used to fortify waffles in concentrations of 1, 3, 5 and 10%. The results for the total polyphenolic content, ferric ion reducing antioxidant power (FRAP) and 2,2-diphenyl-1-picryl-hydrazyl (DPPH) inhibition, showed the highest effect with 10% grape seed flour fortification, including 1.25 mg of gallic acid equivalent/g, 5.62 µmol Trolox/g and 26.65% DPPH inhibition, respectively. Texture analysis revealed an increase in hardness of the waffles along with the increase of grape seed flour percentage, while there was no evident change in moisture in any of the tested samples. Sensory evaluation showed no significant differences regarding overall impression or the estimated price value for all samples, even though evident changes were noted by the panelists in their color, consistency and sweetness. It may be concluded that fortification was successfully carried out, and that there is a great potential for utilizing grape seed flour as a by-product in the enrichment of products such as waffles.
Collapse
|
23
|
Fan J, Li BR, Zhang Q, Zhao XH, Wang L. Pretreatment of IEC-6 cells with quercetin and myricetin resists the indomethacin-induced barrier dysfunction via attenuating the calcium-mediated JNK/Src activation. Food Chem Toxicol 2021; 147:111896. [PMID: 33276066 DOI: 10.1016/j.fct.2020.111896] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/28/2020] [Revised: 11/22/2020] [Accepted: 11/28/2020] [Indexed: 12/11/2022]
Abstract
This study investigated the protective effect of two flavonols quercetin and myricetin on barrier function of rat intestinal epithelial (IEC-6) cells with indomethacin injury. When the cells were pretreated with the heated or unheated flavonols of 2.5-10 μmol/L for 24-48 h and then injured by 300 μmol/L indomethacin for 24 h, they showed reduced lactate dehydrogenase release (LDH) but increased cell viability; however, the flavonols of 20 μmol/L exerted a little effect to increase cell viability or decrease LDH release. Cell pretreatment with 5 μmol/L flavonols also resisted cell barrier dysfunction by increasing transepithelial resistance, reducing paracellular permeability, and promoting mRNA and protein expression of three tight junction proteins zonula occluden-1, occludin, and claudin-1. Although indomethacin injury increased intracellular Ca2+ concentration ([Ca2+]i) and consequently caused JNK/Src activation, the flavonols could decrease [Ca2+]i and attenuate the calcium-mediated JNK/Src activation. Quercetin with less hydroxyl groups was more efficient than myricetin to resist barrier dysfunction, while the unheated flavonols were more active than the heated counterparts to perform this effect. It is thus proposed that quercetin and myricetin could resist barrier dysfunction of the intestine once injured by indomethacin, but heat treatment of flavonols had a negative impact on barrier-protective function of flavonols.
Collapse
Affiliation(s)
- Jing Fan
- School of Biology and Food Engineering, Guangdong University of Petrochemical Technology, 525000, Maoming, PR China; Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, 150030, Harbin, PR China
| | - Bai-Ru Li
- School of Mechanical and Electrical Engineering Guangdong University of Petrochemical Technology, 525000, Maoming, PR China
| | - Qiang Zhang
- School of Biology and Food Engineering, Guangdong University of Petrochemical Technology, 525000, Maoming, PR China
| | - Xin-Huai Zhao
- School of Biology and Food Engineering, Guangdong University of Petrochemical Technology, 525000, Maoming, PR China; Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, 150030, Harbin, PR China; Maoming Branch, Guangdong Laboratory for Lingnan Modern Agriculture, Guangdong University of Petrochemical Technology, 525000, Maoming, PR China.
| | - Li Wang
- School of Biology and Food Engineering, Guangdong University of Petrochemical Technology, 525000, Maoming, PR China.
| |
Collapse
|
24
|
Tolouie H, Mohammadifar MA, Ghomi H, Hashemi M. Argon and nitrogen cold plasma effects on wheat germ lipolytic enzymes: Comparison to thermal treatment. Food Chem 2020; 346:128974. [PMID: 33465571 DOI: 10.1016/j.foodchem.2020.128974] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2020] [Revised: 12/13/2020] [Accepted: 12/28/2020] [Indexed: 01/08/2023]
Abstract
The effects of argon and nitrogen cold plasma treatments on the lipolytic enzymes activity in wheat germ were investigated. Using argon as plasma gas, the residual activity of lipase and lipoxygenase decreased to 42.50% and 87.72%, respectively after 30 min. Switching plasma input gas to nitrogen, the residual activities of lipase and lipoxygenase after the same time of atmospheric cold plasma (ACP) treatment were 77.50% and 92.52%, respectively. The antioxidant potential and phenolic compounds show no significant difference during ACP duration. However, the remaining activities of lipase and lipoxygenase after 30 min steam autoclaving were 6.25% and 18.60%, respectively. Also, the antioxidant activity and total phenolic content reduced by 14.70% and 30.80%, respectively. In brief, the ACP treatment efficiency was function of the input gas and the treatment time. The presented results about the input gas impacts would be useful in industrial development of ACP application for wheat germ stabilization.
Collapse
Affiliation(s)
- Haniye Tolouie
- Department of Food Science and Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Mohammad Amin Mohammadifar
- Research Group for Food Production Engineering, National Food Institute, Technical University of Denmark, SøltoftsPlads, 2800 Kgs. Lyngby, Denmark.
| | - Hamid Ghomi
- Laser and Plasma Research Institute, Shahid Beheshti University, Evin, 1983963113 Tehran, Iran.
| | - Maryam Hashemi
- Microbial Biotechnology Department, Agricultural Biotechnology Research Institute of Iran (ABRII), AREEO, Agricultural Research, Education and Extension Organization (AREEO), Karaj, Iran.
| |
Collapse
|
25
|
Abdin M, Salama MA, Riaz A, Akhtar HMS, Elsanat SY. Enhanced the entrapment and controlled release of
Syzygium cumini
seeds polyphenols by modifying the surface and internal organization of Alginate‐based microcapsules. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.15100] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Affiliation(s)
- Mohamed Abdin
- College of Food Science and Technology Nanjing Agricultural University Nanjing China
- Food Technology Research Institute, Agriculture Research Center Giza Egypt
| | | | - Asad Riaz
- Institute of Agro‐product Processing Jiangsu Academy of Agricultural Sciences Nanjing China
| | | | - Samir Youssef Elsanat
- Food Technology Department, Faculty of Agriculture Kafrelsheikh University Kafrelshiekh Egypt
| |
Collapse
|
26
|
Novidiyanto N, Enardi OP, Devriany A, Pratiwi AP, Airuni M. Acceptability and Antioxidant Activity Level of Shredded Banana Flower-Chicken Meat. AMERTA NUTRITION 2020. [DOI: 10.20473/amnt.v4i4.2020.299-306] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022] Open
Abstract
Background: Data Riskesdas 2013 shows that the average amount portion of vegetable consumption in people aged 10 years or older is only 0.5 portions while the vegetable consumption category is said to be "sufficient" is at least 5 portions per day for 7 days a week. Banana blossom is a vegetable and commonly found in Bangka Belitung Islands Province. Banana blossom processing as a source of vegetables rich in antioxidant compounds and chicken meat as a source of animal protein, needs to be done by processing into shredded banana blossom-chicken meat.Objectives: To determine the acceptability and antioxidant activity level of shredded banana blossom-chicken meat.Methods: This research is true experimental. Shredded banana blossom-chicken meat, made using 3 treatment, banana blossom 75%:chicken meat 25% (F1), banana blossom 50%: chicken meat 50% (F2), and banana blossom 25%:chicken meat 75% (F3). Furthermore, the acceptance of taste, colour, aroma, texture, overall, and antioxidant activity level of shredded banana blossom-chicken meat. Results: There was a significant difference in the acceptance of the colours of shredded F1, F2 and F3 (p = 0,00), while aroma, taste, texture and overall of the shredded F1, F2 and F3 were not significant (p> 0.05). Shredded F3 (banana blossom 25%: chicken meat 75%) is most preferred based on the parameters of colour, aroma, taste, texture and overall, and has the highest antioxidant activity value are 53.74%.Conclusions: Shredded banana blossom-chicken meat has a good acceptability and has a high antioxidant activity level.[AN1]
Collapse
|
27
|
Mahindrakar KV, Rathod VK. Antidiabetic potential evaluation of aqueous extract of waste Syzygium cumini seed kernel's by in vitro α-amylase and α-glucosidase inhibition. Prep Biochem Biotechnol 2020; 51:589-598. [PMID: 33185507 DOI: 10.1080/10826068.2020.1839908] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Abstract
Syzygium cumini, owing to higher bioactive constituents, its parts principally kernels are used for the antidiabetic purpose since the olden days. The current manuscript illustrated batch extraction of phenolic compounds from S. cumini using a stirred extractor. The yields 0.61 mg/g, 35.9 mg/g, 79.89 mg GAE/g, and 7.29 mg CE/g of catechin, gallic acid, TPC and TFC, respectively, were obtained in 105 min. at 1:20 SCKP to water, 50 ± 2 °C temperature, 4 pH, at 250 rpm and 106 µm particle size of SCKP. In vitro evaluation of the antioxidant and antidiabetic potential of the obtained aqueous extract was carried out by DPPH, α-amylase, and α-glucosidase inhibitory assays. The IC50 values of SCKP aqueous extract obtained were 12.97, 9.03, and 7.13 µg/mL for DPPH scavenging, inhibition of α-amylase, and α-glucosidase, respectively. The cost required to extract 1 kg of catechin, gallic acid, TPC, and TFC was Rs 6691.6, 113.7, 51.1, and 559.93/-, respectively. Stirred batch extraction technique manifests traditional but simple, ecofriendly, and efficient compared to other traditional techniques. The output of this research bestows support to utilize the SCKP stirred batch extract as a promising source of antioxidant and antidiabetic compounds in ayurvedic formulations.
Collapse
Affiliation(s)
- Komal V Mahindrakar
- Department of Chemical Engineering, Mumbai University Institute of Chemical Technology, Mumbai, India
| | - Virendra K Rathod
- Department of Chemical Engineering, Institute of Chemical Technology, Mumbai, India
| |
Collapse
|
28
|
Antonić B, Jančíková S, Dordević D, Tremlová B. Grape Pomace Valorization: A Systematic Review and Meta-Analysis. Foods 2020; 9:E1627. [PMID: 33171832 PMCID: PMC7695143 DOI: 10.3390/foods9111627] [Citation(s) in RCA: 87] [Impact Index Per Article: 21.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/02/2020] [Revised: 11/03/2020] [Accepted: 11/05/2020] [Indexed: 11/20/2022] Open
Abstract
This systematic review aimed to collect data and analyze the possible use of grape pomace, a winemaking industry byproduct, in the production of fortified foods. The English articles found in Web of Science, Scopus, and Google Scholar, from January 2006 until May 2020, were used for the conduction of overview tables and meta-analysis. The systematic review emphasized the two main issues concerning grape pomace application to other food products: (i) grape pomace contains high amounts of health promoting compounds; and (ii) the use of grape pomace is influencing the waste management. The grape pomace has been used in the fortification of plant origin food, meat, fish, and dairy products, mainly due to higher polyphenols and dietary fiber contents. The fortification was declared as successful in all studied food types. The change of color, caused by polyphenolic compounds, was mainly observed as an adverse effect of the fortification. Higher levels of fortification also caused notable undesirable changes in texture. The most valuable influence of the grape pomace addition according to included papers and meta-analysis is certainly a higher nutritional quality and oxidative stability of fortified products, reflected as higher polyphenol and total dietary fiber content.
Collapse
Affiliation(s)
- Bojan Antonić
- Department of Plant Origin Foodstuffs Hygiene and Technology, Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences, 61242 Brno, Czech Republic; (B.A.); (S.J.); (B.T.)
| | - Simona Jančíková
- Department of Plant Origin Foodstuffs Hygiene and Technology, Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences, 61242 Brno, Czech Republic; (B.A.); (S.J.); (B.T.)
| | - Dani Dordević
- Department of Plant Origin Foodstuffs Hygiene and Technology, Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences, 61242 Brno, Czech Republic; (B.A.); (S.J.); (B.T.)
- Department of Technology and Organization of Public Catering, South Ural State University, Lenin Prospect 76, 454080 Chelyabinsk, Russia
| | - Bohuslava Tremlová
- Department of Plant Origin Foodstuffs Hygiene and Technology, Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences, 61242 Brno, Czech Republic; (B.A.); (S.J.); (B.T.)
| |
Collapse
|
29
|
Al-Nemari R, Al-Senaidy A, Semlali A, Ismael M, Badjah-Hadj-Ahmed AY, Ben Bacha A. GC-MS profiling and assessment of antioxidant, antibacterial, and anticancer properties of extracts of Annona squamosa L. leaves. BMC Complement Med Ther 2020; 20:296. [PMID: 33023568 PMCID: PMC7541211 DOI: 10.1186/s12906-020-03029-9] [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: 02/25/2020] [Accepted: 07/16/2020] [Indexed: 02/07/2023] Open
Abstract
Background The research and application of plants in food supplements and drugs have attracted great interest. This study aimed to examine the efficiency of several solvents for the extraction of the main compounds from Annona squamosa leaves and to evaluate the antioxidant, antibacterial, and anticancer activities of these extracts. Methods Gas chromatography-mass spectrometry was used to screen the bioactive compounds of A. squamosa methanolic extract. The free radical, hydrogen peroxide, and nitric oxide scavenging activities of the extracts were investigated. Furthermore, MTT, nuclear staining, LDH, and monolayer wound repair assays were performed to evaluate the potential anticancer activity of the extracts in colon cancer cells while the antibacterial activity was tested by using a well diffusion assay. Results A. squamosa leaves extracts were found to contain several bioactive compounds, of which the majority were sesquiterpenes (C15H24). These extracts exhibited strong antioxidant activity and antibacterial potency against both gram-positive and gram-negative bacteria. Different A. squamosa leaves extracts displayed remarkable antiproliferative, cytotoxic, antimigration, and apoptotic activities in colon cancer cells. Conclusions A. squamosa leaves contain major bioactive compounds that inhibit the growth of several types of bacteria and colon cancer cell lines, which demonstrated their efficacy as an alternative source of antibiotics and for the development of novel drugs for colon cancer therapy.
Collapse
Affiliation(s)
- Rawan Al-Nemari
- Protein Research Chair, Department of Biochemistry, College of Science, King Saud University, Riyadh, Kingdom of Saudi Arabia
| | - Abdulrahman Al-Senaidy
- Protein Research Chair, Department of Biochemistry, College of Science, King Saud University, Riyadh, Kingdom of Saudi Arabia
| | - Abdelhabib Semlali
- Groupe de Recherche en Écologie Buccale, Faculté de Médecine Dentaire, Université Laval, Québec, Canada
| | - Mohammad Ismael
- Protein Research Chair, Department of Biochemistry, College of Science, King Saud University, Riyadh, Kingdom of Saudi Arabia
| | - Ahmed Yacine Badjah-Hadj-Ahmed
- Advanced Materials Research Chair, Department of Chemistry, College of Science, King Saud University, Riyadh, Kingdom of Saudi Arabia
| | - Abir Ben Bacha
- Department of Biochemistry, College of Science, King Saud University, Riyadh, Kingdom of Saudi Arabia. .,Laboratory of Plant Biotechnology Applied to Crop Improvement, Faculty of Science of Sfax, University of Sfax, Sfax, Tunisia.
| |
Collapse
|
30
|
Chen HW, Chang YW. Encapsulation of
Clitoria ternatea
extract in liposomes by synergistic combination of probe‐type ultrasonication and high‐pressure processing. J Food Saf 2020. [DOI: 10.1111/jfs.12859] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Hua Wei Chen
- Department of Chemical and Materials Engineering National Ilan University Yilan Taiwan
| | - Yu Wei Chang
- Department of Chemical and Materials Engineering National Ilan University Yilan Taiwan
| |
Collapse
|
31
|
Ko HC, Jang MG, Oh JM, Park JY, Kim JE, Kim JW, Baek S, Han SH, Kim SJ. Changes in chemical composition and antioxidant activity of dried Citrus unshiu peel after roasting. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109612] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
|
32
|
Sawicki T, Wiczkowski W, Hrynkiewicz M, Bączek N, Hornowski A, Honke J, Topolska J. Characterization of the phenolic acid profile and
in vitro
bioactive properties of white beetroot products. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14710] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
Affiliation(s)
- Tomasz Sawicki
- Department of Human Nutrition Faculty of Food Sciences University of Warmia and Mazury in Olsztyn Słoneczna 45F Olsztyn10‐719Poland
- Institute of Animal Reproduction and Food Research Polish Academy of Science Tuwima 10 Olsztyn10‐748Poland
| | - Wiesław Wiczkowski
- Institute of Animal Reproduction and Food Research Polish Academy of Science Tuwima 10 Olsztyn10‐748Poland
| | - Monika Hrynkiewicz
- Faculty of Food Science Chair of Food Biochemistry University of Warmia and Mazury in Olsztyn Pl. Cieszyński 1, Kortowo Olsztyn10‑726Poland
| | - Natalia Bączek
- Institute of Animal Reproduction and Food Research Polish Academy of Science Tuwima 10 Olsztyn10‐748Poland
| | - Andrzej Hornowski
- TORSEED S.A. – Garden Seed and Nursery Stock Company in Toruń Żółkiewskiego Toruń87‐100Poland
| | - Joanna Honke
- Institute of Animal Reproduction and Food Research Polish Academy of Science Tuwima 10 Olsztyn10‐748Poland
| | - Joanna Topolska
- Institute of Animal Reproduction and Food Research Polish Academy of Science Tuwima 10 Olsztyn10‐748Poland
| |
Collapse
|
33
|
Lee J, Cho JJ, Hong SJ, Kim DS, Boo CG, Shin EC. Platycodon grandiflorum roots: A comprehensive study on odor/aroma and chemical properties during roasting. J Food Biochem 2020; 44:e13344. [PMID: 32614082 DOI: 10.1111/jfbc.13344] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/08/2019] [Revised: 05/12/2020] [Accepted: 06/01/2020] [Indexed: 11/28/2022]
Abstract
Platycodon is a ubiquitous plant widely grown in Asia. This study investigated changes in odor/aroma associated sensory attributes and chemical properties in Platycodon grandiflorum roots upon roasting. Amino acid analysis, electronic tongue analysis, chemical property analysis, volatile compound analysis, GC-olfactometry-assisted sensory attributes, and electronic nose analysis were performed. In results, amino acid profiles showed diverse patterns. Electronic tongue analysis somewhat corresponded to the free amino acid profiles. Total phenolic content, antioxidant capacity, and browning intensity significantly increased up to 4 min and slightly decreased afterward. Various pyrazines relevant to roasted odor such as 3-ethyl-2, 5-dimethyl-pyrazine, and 2, 6-dimethyl-pyrazine were generated by roasting. In electronic nose analysis, positive odor parameter significantly increased and potential unpleasant odorants significantly decreased over time. This is believed to be the first study demonstrating overall insight on odor/aroma and chemical characteristics and utilizing objective sensory measures on roasted Platycodon grandiflorum roots for food applications. PRACTICAL APPLICATIONS: This study will be utilized (a) to researchers and food companies who are interested in medicinal foods (b) to individuals and food industry that search for changes in sensory characteristics and chemical changes of foods induced by roasting, and (c) to farmers and crop producers who look for utilization and applications of Platycodon grandiflorum roots as food sources and ingredients.
Collapse
Affiliation(s)
- Jookyeong Lee
- Department of Food Science, Gyeongnam National University of Science and Technology, Jinju, Republic of Korea
| | - Jin-Ju Cho
- Department of Food Science, Gyeongnam National University of Science and Technology, Jinju, Republic of Korea
| | - Seong Jun Hong
- Department of Food Science, Gyeongnam National University of Science and Technology, Jinju, Republic of Korea
| | - Da-Som Kim
- Department of Food Science, Gyeongnam National University of Science and Technology, Jinju, Republic of Korea
| | - Chang Guk Boo
- Department of Food Science, Gyeongnam National University of Science and Technology, Jinju, Republic of Korea
| | - Eui-Cheol Shin
- Department of Food Science, Gyeongnam National University of Science and Technology, Jinju, Republic of Korea
| |
Collapse
|
34
|
|
35
|
Asim M, Paridah MT, Chandrasekar M, Shahroze RM, Jawaid M, Nasir M, Siakeng R. Thermal stability of natural fibers and their polymer composites. IRANIAN POLYMER JOURNAL 2020. [DOI: 10.1007/s13726-020-00824-6] [Citation(s) in RCA: 81] [Impact Index Per Article: 20.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
|
36
|
An Overview of Effects Induced by Pasteurization and High-Power Ultrasound Treatment on the Quality of Red Grape Juice. Molecules 2020; 25:molecules25071669. [PMID: 32260375 PMCID: PMC7180934 DOI: 10.3390/molecules25071669] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/12/2020] [Revised: 03/31/2020] [Accepted: 04/02/2020] [Indexed: 12/22/2022] Open
Abstract
In juice processing, ultrasound treatment has been tested as a potential alternative to conventional thermal methods to inactivate microorganisms and to enhance the nutritional status of juice. In this study, the impact of pasteurization and high-power ultrasound treatment on the quality of red grape juice was investigated in terms of the content of bioactive compounds such as phenolic compounds and l-ascorbic acid as well as regarding the microbiological and physicochemical properties. The grape juice was subjected to pasteurization (80 °C, 2 min) as well as to ultrasound treatment with an amplitude of 50 and 70% for 5 and 10 min. The results indicated the same level of total phenolic content for pasteurized and sonicated samples for 10 min with an amplitude of 70%, while the highest level of l-ascorbic acid was recorded for sonicated samples with an amplitude of 70% for 10 min. pH of sonicated samples decreased with amplitude and treatment time while total soluble solids and titratable acidity increased with amplitude and time. Moreover, the results indicated the usefulness of juice sonication to enhance the inactivation of microorganisms. Thus, the high-power ultrasound treatment might represent a viable technique to replace the conventional thermal treatment in grape juice processing.
Collapse
|
37
|
van Rijs P, Fogliano V. Roasting carob flour decreases the capacity to bind glycoconjugates of bile acids. Food Funct 2020; 11:5924-5932. [DOI: 10.1039/d0fo01158d] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
Abstract
Carob is the fruit obtained from Ceratonia siliqua L. and it is a source of bioactive compounds that have been linked to several health promoting effects, including lowering blood cholesterol concentration.
Collapse
Affiliation(s)
- Phylyne van Rijs
- Food quality and design group
- AFSG department Wageningen University and Research
- Wageningen
- The Netherland
| | - Vincenzo Fogliano
- Food quality and design group
- AFSG department Wageningen University and Research
- Wageningen
- The Netherland
| |
Collapse
|
38
|
Hilary S, Tomás-Barberán FA, Martinez-Blazquez JA, Kizhakkayil J, Souka U, Al-Hammadi S, Habib H, Ibrahim W, Platat C. Polyphenol characterisation of Phoenix dactylifera L. (date) seeds using HPLC-mass spectrometry and its bioaccessibility using simulated in-vitro digestion/Caco-2 culture model. Food Chem 2019; 311:125969. [PMID: 31864186 DOI: 10.1016/j.foodchem.2019.125969] [Citation(s) in RCA: 40] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2019] [Revised: 11/04/2019] [Accepted: 11/27/2019] [Indexed: 12/13/2022]
Abstract
The polyphenolic content in date seeds, a promising functional ingredient for food, was characterised in three forms viz., date seed powder (DSP), date seed pita bread (DSB) and date seed extract (DSE). Bioaccessibility of the polyphenols from the samples was assessed by in-vitro digestion coupled with transport using Caco-2 cells. HPLC-ESI-UV/MS/MS-(IT) analysis recorded the presence of phenolic acids, flavanols, flavonols and flavones. Flavan-3-ols was the most significant group with the highest concentration in DSP, 47.91 ± 0.13 g/kg, after depolymerisation. Phenolic acids such as protocatechuic acid, vanillic acid and caffeoylshikimic acid were recovered from DSP and DSE after in-vitro digestion. In comparison, the recovery was significantly lower in the bread sample. Similarly, transport of protocatechuic acid, p-hydroxybenzoic acid, caffeoylshikimic acid, p-coumaric acid, syringic acid hexoside and diosmin through Caco-2 monolayer was observed in DSP and DSE, while protocatechuic acid and p-hydroxybenzoic acid were the only polyphenols transported from digested DSB.
Collapse
Affiliation(s)
- Serene Hilary
- Food, Nutrition and Health Department, College of Food and Agriculture, United Arab Emirates University, PO Box 15551, Al Ain, United Arab Emirates
| | | | | | - Jaleel Kizhakkayil
- Food, Nutrition and Health Department, College of Food and Agriculture, United Arab Emirates University, PO Box 15551, Al Ain, United Arab Emirates
| | - Usama Souka
- Food, Nutrition and Health Department, College of Food and Agriculture, United Arab Emirates University, PO Box 15551, Al Ain, United Arab Emirates
| | - Suleiman Al-Hammadi
- Department of Paediatrics, College of Medical and Health Sciences, United Arab Emirates University, PO Box 15551, Al Ain, United Arab Emirates
| | - Hosam Habib
- Functional Foods and Nutraceuticals Laboratory, Dairy Science and Technology Department, Faculty of Agriculture, Alexandria University, El-Shatby, Alexandria 21526, Egypt
| | - Wissam Ibrahim
- Food, Nutrition and Health Department, College of Food and Agriculture, United Arab Emirates University, PO Box 15551, Al Ain, United Arab Emirates
| | - Carine Platat
- Food, Nutrition and Health Department, College of Food and Agriculture, United Arab Emirates University, PO Box 15551, Al Ain, United Arab Emirates.
| |
Collapse
|
39
|
Gouot JC, Smith JP, Holzapfel BP, Barril C. Grape Berry Flavonoid Responses to High Bunch Temperatures Post Véraison: Effect of Intensity and Duration of Exposure. Molecules 2019; 24:molecules24234341. [PMID: 31783632 PMCID: PMC6930521 DOI: 10.3390/molecules24234341] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/01/2019] [Revised: 11/22/2019] [Accepted: 11/25/2019] [Indexed: 11/16/2022] Open
Abstract
Climate models predict an increase in the frequency and duration of heatwaves with an increase in intensity already strongly evident worldwide. The aim of this work was to evaluate the effect of two heatwave-related parameters (intensity and duration) during berry ripening and identify a threshold for berry survival and flavonoid accumulation. A Doehlert experimental design was used to test three temperature intensities (maxima of 35, 46, and 54 °C) and five durations (3 to 39 h), with treatments applied at the bunch level shortly after véraison. Berry skin and seeds were analysed by liquid chromatography-triple quadrupole-mass spectrometry (LC-QqQ-MS) for flavonoids (flavonols, anthocyanins, free flavan-3-ols, and tannins). Berries exposed to 46 °C showed little difference compared to 35 °C. However, berries reaching temperatures around 54 °C were completely desiccated, and all flavonoids were significantly decreased except for skin flavonols on a per berry basis and seed tannins in most cases. Some compounds, such as dihydroxylated flavonoids and galloylated flavan-3-ols (free and polymerised), were in higher proportion in damaged berries suggesting they were less degraded or more synthesised upon heating. Overall, irreversible berry damages and substantial compositional changes were observed and the berry survival threshold was estimated at around 50-53 °C for mid-ripe Shiraz berries, regardless of the duration of exposure.
Collapse
Affiliation(s)
- Julia C. Gouot
- National Wine and Grape Industry Centre, Wagga Wagga, NSW 2678, Australia; (J.P.S.); (B.P.H.); (C.B.)
- School of Agricultural and Wine Sciences, Charles Sturt University, Wagga Wagga, NSW 2678, Australia
- Correspondence: ; Tel.: +61-(0)2-6933-4082
| | - Jason P. Smith
- National Wine and Grape Industry Centre, Wagga Wagga, NSW 2678, Australia; (J.P.S.); (B.P.H.); (C.B.)
- Charles Sturt University, Leeds Parade, Orange, NSW 2800, Australia
| | - Bruno P. Holzapfel
- National Wine and Grape Industry Centre, Wagga Wagga, NSW 2678, Australia; (J.P.S.); (B.P.H.); (C.B.)
- New South Wales Department of Primary Industries, Wagga Wagga, NSW 2650, Australia
| | - Celia Barril
- National Wine and Grape Industry Centre, Wagga Wagga, NSW 2678, Australia; (J.P.S.); (B.P.H.); (C.B.)
- School of Agricultural and Wine Sciences, Charles Sturt University, Wagga Wagga, NSW 2678, Australia
| |
Collapse
|
40
|
TAGLIANI C, PEREZ C, CURUTCHET A, ARCIA P, COZZANO S. Blueberry pomace, valorization of an industry by-product source of fibre with antioxidant capacity. FOOD SCIENCE AND TECHNOLOGY 2019. [DOI: 10.1590/fst.00318] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Affiliation(s)
| | | | | | - Patricia ARCIA
- Facultad de Ingeniería y Tecnologías, Uruguay; Fundación LATU, Uruguay
| | | |
Collapse
|
41
|
Sung J, Suh JH, Wang Y. Effects of heat treatment of mandarin peel on flavonoid profiles and lipid accumulation in 3T3-L1 adipocytes. J Food Drug Anal 2019; 27:729-735. [PMID: 31324288 PMCID: PMC9307040 DOI: 10.1016/j.jfda.2019.05.002] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2019] [Revised: 04/13/2019] [Accepted: 05/03/2019] [Indexed: 12/18/2022] Open
Abstract
Citrus peel, a primary byproduct of citrus fruits, contains a variety of flavonoids. Heat treatment is a favorable food processing for solid peel to release bioactive compounds from tissues and intensify nutritional effects. In this study, we explored alterations of flavonoids by thermal treatment of mandarin peel and their effects on lipid accumulation and intracellular levels during differentiation of 3T3-L1 cells to adipocytes. The heat-treated sample showed stronger inhibition on the formation of lipid droplets than the non-treated sample, along with enhanced intracellular levels of flavonoids. Overall flavonoids, especially flavonoid aglycones showing better efficacy, were found to increase in the peel after heat-treatment. Our findings indicate thermal processing could help release flavonoids from citrus peel and convert them into aglycone forms, leading to efficient cellular uptake and suppression of lipid accumulation in 3T3-L1 cells. This study provides useful information of heat-treated citrus peel as potential dietary supplements with antiobesity-related effects.
Collapse
|
42
|
|
43
|
Lee J, Park G, Chang YH. Nutraceuticals and antioxidant properties of Lonicera japonica Thunb. as affected by heating time. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2019. [DOI: 10.1080/10942912.2019.1599389] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
Affiliation(s)
- Jungu Lee
- Department of Food and Nutrition, and Bionanocomposite Research Center, Kyung Hee University, Seoul, South Korea
| | - Geonhui Park
- Department of Food and Nutrition, and Bionanocomposite Research Center, Kyung Hee University, Seoul, South Korea
| | - Yoon Hyuk Chang
- Department of Food and Nutrition, and Bionanocomposite Research Center, Kyung Hee University, Seoul, South Korea
| |
Collapse
|
44
|
Liang L, Xu J, Zhou WW, Brand E, Chen HB, Zhao ZZ. Integrating Targeted and Untargeted Metabolomics to Investigate the Processing Chemistry of Polygoni Multiflori Radix. Front Pharmacol 2018; 9:934. [PMID: 30210339 PMCID: PMC6121093 DOI: 10.3389/fphar.2018.00934] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/23/2018] [Accepted: 07/30/2018] [Indexed: 12/17/2022] Open
Abstract
Polygoni Multiflori Radix (PMR, Heshouwu in Chinese), derived from the tuberous roots of Polygonum multiflorum Thunb., is a widely-used Chinese medicinal material. For traditional clinical use, raw PMR (RPMR) is processed by nine cycles of steaming and drying to generate processed PMR (PPMR); RPMR and PPMR have distinct medicinal purposes based on the theory of traditional Chinese medicine. While PMR has been processed for hundreds of years, including the present, the chemistry of that processing has not been well studied. In this study, targeted and untargeted metabolomics analyses using ultra-performance liquid chromatography-quadrupole/time-of-flight mass spectrometry (UPLC-QTOF-MS/MS) and ultra-performance liquid chromatography-quadrupole/triple quadrupole mass spectrometry (UPLC-QqQ-MS/MS) were integrated to investigate the processing chemistry of PMR. The results demonstrate that processing by nine cycles of steaming and drying qualitatively and quantitatively alters the chemical profile of PMR. Several mechanisms, namely hydrolysis, dehydration, isomerization, and Maillard reaction appear to be involved in the chemical transformation that occurs. The qualitative and quantitative data further suggest that nine cycles might be necessary for the preparation of PPMR, as PPMR that has been processed nine times shows significant differences in its chemical profile.
Collapse
Affiliation(s)
- Li Liang
- School of Chinese Medicine, Hong Kong Baptist University, Kowloon, Hong Kong
| | - Jun Xu
- School of Chinese Medicine, Hong Kong Baptist University, Kowloon, Hong Kong
| | - Wen-Wen Zhou
- School of Chinese Medicine, Hong Kong Baptist University, Kowloon, Hong Kong
| | - Eric Brand
- School of Chinese Medicine, Hong Kong Baptist University, Kowloon, Hong Kong
| | - Hu-Biao Chen
- School of Chinese Medicine, Hong Kong Baptist University, Kowloon, Hong Kong
| | - Zhong-Zhen Zhao
- School of Chinese Medicine, Hong Kong Baptist University, Kowloon, Hong Kong
| |
Collapse
|
45
|
Alginate-based encapsulation of extracts from beta Vulgaris cv. beet greens: Stability and controlled release under simulated gastrointestinal conditions. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.03.075] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
|
46
|
Decontamination by gamma irradiation at low doses of Thymus satureioides and its impact on physico-chemical quality. FOOD AND BIOPRODUCTS PROCESSING 2017. [DOI: 10.1016/j.fbp.2017.04.006] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
|
47
|
The effects of heat treatment on the phenolic composition and antioxidant capacity of red wine pomace seasonings. Food Chem 2017; 221:1723-1732. [DOI: 10.1016/j.foodchem.2016.10.113] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/01/2016] [Revised: 10/21/2016] [Accepted: 10/23/2016] [Indexed: 11/21/2022]
|
48
|
Daily Intake of Grape Powder Prevents the Progression of Kidney Disease in Obese Type 2 Diabetic ZSF1 Rats. Nutrients 2017; 9:nu9040345. [PMID: 28362355 PMCID: PMC5409684 DOI: 10.3390/nu9040345] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/10/2017] [Revised: 03/26/2017] [Accepted: 03/29/2017] [Indexed: 12/27/2022] Open
Abstract
Individuals living with metabolic syndrome (MetS) such as diabetes and obesity are at high risk for developing chronic kidney disease (CKD). This study investigated the beneficial effect of whole grape powder (WGP) diet on MetS-associated CKD. Obese diabetic ZSF1 rats, a kidney disease model with MetS, were fed WGP (5%, w/w) diet for six months. Kidney disease was determined using blood and urine chemical analyses, and histology. When compared to Vehicle controls, WGP intake did not change the rat bodyweight, but lowered their kidney, liver and spleen weight, which were in parallel with the lower serum glucose and the higher albumin or albumin/globin ratio. More importantly, WGP intake improved the renal function as urination and proteinuria decreased, or it prevented kidney tissue damage in these diabetic rats. The renal protection of WGP diet was associated with up-regulation of antioxidants (Dhcr24, Gstk1, Prdx2, Sod2, Gpx1 and Gpx4) and downregulation of Txnip (for ROS production) in the kidneys. Furthermore, addition of grape extract reduced H2O2-induced cell death of cultured podocytes. In conclusion, daily intake of WGP reduces the progression of kidney disease in obese diabetic rats, suggesting a protective function of antioxidant-rich grape diet against CKD in the setting of MetS.
Collapse
|
49
|
Kwak HS, Ji S, Jeong Y. The effect of air flow in coffee roasting for antioxidant activity and total polyphenol content. Food Control 2017. [DOI: 10.1016/j.foodcont.2016.06.047] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
|
50
|
Pasukamonset P, Kwon O, Adisakwattana S. Alginate-based encapsulation of polyphenols from Clitoria ternatea petal flower extract enhances stability and biological activity under simulated gastrointestinal conditions. Food Hydrocoll 2016. [DOI: 10.1016/j.foodhyd.2016.06.039] [Citation(s) in RCA: 82] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
|