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Antioxidative capacity of microalgal carotenoids for stabilizing n-3LC-PUFA rich oil: Initial quantity is key. Food Chem 2023; 406:135044. [PMID: 36455314 DOI: 10.1016/j.foodchem.2022.135044] [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: 08/13/2022] [Revised: 11/18/2022] [Accepted: 11/21/2022] [Indexed: 11/27/2022]
Abstract
The health-beneficial long-chain omega-3 polyunsaturated fatty acids (n-3 LC-PUFA) are easily affected by the undesired process of lipid oxidation in fish oil, while being stable in the lipid extracts of photoautotrophic microalgae. The current research investigates the role of carotenoids by evaluating the oxidative stability of mixtures of fish oil with total lipid extracts of two different microalgae (Phaeodactylum and Isochrysis) throughout an accelerated storage experiment of 4 weeks at 37 °C. A clear separation between oxidatively stable and oxidatively unstable mixtures was observed for which the initial amount of carotenoids relative to the amount of n-3LC-PUFA was a good indicator. The lipid class composition, clearly differing between the two algae, was probably of minor influence. The antioxidative role of fucoxanthin, and diatoxanthin and β-carotene as minor carotenoids, was illustrated by their gradual degradation throughout storage. However, when their initial contents were too low, this role could not be exerted leading to thorough lipid oxidation.
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Mahanta DK, Komal J, Samal I, Bhoi TK, Dubey VK, Pradhan K, Nekkanti A, Gouda MNR, Saini V, Negi N, Bhateja S, Jat HK, Jeengar D. Nutritional aspects and dietary benefits of "Silkworms": Current scenario and future outlook. Front Nutr 2023; 10:1121508. [PMID: 36742434 PMCID: PMC9892554 DOI: 10.3389/fnut.2023.1121508] [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: 12/11/2022] [Accepted: 01/06/2023] [Indexed: 01/20/2023] Open
Abstract
In the current scenario, it is estimated that by 2050, there will be an additional 2.5 billion people and a 70% increase in food demand. Crop yields are not increasing fast enough to support global needs, and world agriculture is facing several serious challenges. Therefore, insects can be a nutritious alternative to meet the ever-increasing food demand in the present and future. The majority of insect consumption occurs in developing countries, with approximately 1,900 insect species consumed worldwide. Food and feed derived from them are of high quality, have a high feed conversion ratio and emit a low level of greenhouse gases. Among insects silkworms are beneficial to humans, not only because of their high nutritional value, but also because of their several pharmacological properties. Silkworm eggs, larvae, and pupae contains high amount of proteins, oils, minerals, vitamins, and several other beneficial components which are nutritious as well as have positive effect on human health. Studies have shown that silkworm pupae protect the liver, enhance immunity, inhibit apoptosis, inhibit cancer, inhibit tumor growth, inhibit microbial growth, regulate blood glucose and blood lipids, and lower blood pressure. This review paper summerized the nutritional value of different life stages of silkworm, nutritional comparison of silkworm with the major human foods, and the effects of silkworm consumption on human health, thus ittargets to generate interest toward in sericulture and improve human health by using silkworm as a nutritious food and attain sustainability in food and nutritional security.
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Affiliation(s)
- Deepak Kumar Mahanta
- Department of Entomology, Dr. Rajendra Prasad Central Agricultural University, Samastipur, Bihar, India
| | - J. Komal
- Department of Entomology, Navsari Agricultural University, Navsari, Gujarat, India
| | - Ipsita Samal
- Department of Entomology, Sri Sri University, Cuttack, Odisha, India
| | - Tanmaya Kumar Bhoi
- Forest Protection Division, ICFRE – Arid Forest Research Institute (AFRI), Jodhpur, Rajasthan, India
| | - Vinod Kumar Dubey
- Department of Entomology, Dr. Rajendra Prasad Central Agricultural University, Samastipur, Bihar, India
| | - Kiranamaya Pradhan
- Department of Entomology, University of Agricultural Sciences, Dharwad, India
| | - Aarthi Nekkanti
- Department of Entomology, Indira Gandhi Krishi Vishwavidyalaya, Raipur, India
| | - M. N. Rudra Gouda
- Division of Entomology, Indian Agricultural Research Institute, New Delhi, India
| | - Varun Saini
- Department of Seed Science and Technology, Chaudhary Charan Singh Haryana Agricultural University, Hisar, Haryana, India
| | - Nikita Negi
- Department of Entomology, Indira Gandhi Krishi Vishwavidyalaya, Raipur, India
| | - Sheenam Bhateja
- Department of Entomology, Maharana Pratap University of Agriculture and Technology, Udaipur, Rajasthan, India
| | - Hansa Kumari Jat
- Department of Entomology, Rajasthan Agricultural Research Institute, Durgapur, Jaipur, Rajasthan, India
| | - Deepika Jeengar
- Department of Entomology, Govind Ballabh Pant University of Agriculture and Technology, Pantnagar, Uttarakhand, India
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Lignocellulosic Biomasses from Agricultural Wastes Improved the Quality and Physicochemical Properties of Frying Oils. Foods 2022; 11:foods11193149. [PMID: 36230225 PMCID: PMC9564338 DOI: 10.3390/foods11193149] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/03/2022] [Revised: 10/07/2022] [Accepted: 10/08/2022] [Indexed: 11/24/2022] Open
Abstract
In this work, the effects of using natural lignocellulosic-based adsorbents from sugarcane bagasse (SC), cornstalk piths (CP), and corn cob (CC) on the physicochemical properties and quality of fried oils were studied. The properties of lignocellulosic biomasses were examined using X-ray diffraction (XRD), scanning electron microscope (SEM), and Fourier transform infrared spectroscopy (FTIR). Moreover, the changes in the physicochemical properties of fresh, fried oils (for 4, 8, 12, 16 and 20 h) and adsorbents-treated oils were examined. The XRD results revealed that SC and CP biomasses have more amorphous regions than CC biomass, which had the highest crystallinity percentage. The results also showed that lignocellulosic biomasses enhanced the quality of the used oils. SC was the most effective biomass to enhance the properties of the used sunflower oil. For instance, the acid value of oil samples fried for 20 h reduced from 0.63 ± 0.02 to 0.51 ± 0.02 mg KOH/g oil after SC biomass treatment. For the peroxide value, the SC biomass treatment reduced it from 9.45 ± 0.56 (fried oil for 20 h) to 6.91 ± 0.12 meq O2/kg. Similarly, SC biomass adsorbent reduced the p-Anisidine Value (p-AV) of the used oil (20 h) from 98.45 ± 6.31 to 77.92 ± 3.65. Moreover, SC adsorbents slightly improved the lightness of the used oils (20 h). In conclusion, natural lignocellulosic biomasses, particularly SC, could be utilized as natural adsorbents to improve the oil quality. The results obtained from this study could help in developing sustainable methods to regenerate used oils using natural and cheap adsorbents.
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Chen Y, Sun Y, Ding Y, Ding Y, Liu S, Zhou X, Wu H, Xiao J, Lu B. Recent progress in fish oil-based emulsions by various food-grade stabilizers: Fabrication strategy, interfacial stability mechanism and potential application. Crit Rev Food Sci Nutr 2022; 64:1677-1700. [PMID: 36062818 DOI: 10.1080/10408398.2022.2118658] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Fish oil, rich in a variety of long-chain ω-3 PUFAs, is widely used in fortified foods due to its broad-spectrum health benefits. However, its undesired characteristics include oxidation sensitivity, poor water solubility, and fishy off-flavor greatly hinder its exploitation in food field. Over the past two decades, constructing fish oil emulsions to encapsulate ω-3 PUFAs for improving their physicochemical and functional properties has undergone great progress. This review mainly focuses on understanding the fabrication strategies, stabilization mechanism, and potential applications of fish oil emulsions, including fish oil microemulsions, nanoemulsions, double emulsions, Pickering emulsions and emulsion gels. Furthermore, the role of oil-water interfacial stabilizers in the fish oil emulsions stability will be discussed with a highlight on food-grade single emulsifiers and natural complex systems for achieving this purpose. Additionally, its roles and applications in food industry and nutrition field are delineated. Finally, possible innovative food trends and applications are highlighted, such as novel fish oil-based delivery systems construction (e.g., Janus emulsions and nutraceutical co-delivery systems), exploring digestion and absorption mechanisms and enhancing functional evaluation (e.g., nutritional supplement enhancer, and novel fortified/functional foods). This review provides a reference for the application of fish oil-based emulsion systems in future precision diet intervention implementations.
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Affiliation(s)
- Yufeng Chen
- College of Food Science and Technology, Zhejiang University of Technology, Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, National R&D Branch Center for Pelagic Aquatic Products Processing, Hangzhou, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, China
- College of Biosystems Engineering and Food Science, Key Laboratory for Agro-Products Nutritional Evaluation of Ministry of Agriculture and Rural Affairs, Zhejiang University, Hangzhou, China
| | - Yi Sun
- College of Food Science and Technology, Zhejiang University of Technology, Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, National R&D Branch Center for Pelagic Aquatic Products Processing, Hangzhou, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, China
| | - Yuting Ding
- College of Food Science and Technology, Zhejiang University of Technology, Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, National R&D Branch Center for Pelagic Aquatic Products Processing, Hangzhou, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, China
| | - Yicheng Ding
- College of Food Science and Technology, Zhejiang University of Technology, Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, National R&D Branch Center for Pelagic Aquatic Products Processing, Hangzhou, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, China
| | - Shulai Liu
- College of Food Science and Technology, Zhejiang University of Technology, Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, National R&D Branch Center for Pelagic Aquatic Products Processing, Hangzhou, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, China
| | - Xuxia Zhou
- College of Food Science and Technology, Zhejiang University of Technology, Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, National R&D Branch Center for Pelagic Aquatic Products Processing, Hangzhou, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, China
| | - Huawei Wu
- Ningbo Today Food Co Ltd, Ningbo, China
| | - Jianbo Xiao
- Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Food Science and Technology, University of Vigo-Ourense Campus, Ourense, Spain
| | - Baiyi Lu
- College of Biosystems Engineering and Food Science, Key Laboratory for Agro-Products Nutritional Evaluation of Ministry of Agriculture and Rural Affairs, Zhejiang University, Hangzhou, China
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Mishra SK, Belur PD, Regupathi I. Comparison of efficacy of various natural and synthetic antioxidants in stabilising the fish oil. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16970] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Sumit Kumar Mishra
- Department of Chemical Engineering National Institute of Technology Karnataka Surathkal India
| | - Prasanna D. Belur
- Department of Chemical Engineering National Institute of Technology Karnataka Surathkal India
| | - Iyyaswami Regupathi
- Department of Chemical Engineering National Institute of Technology Karnataka Surathkal India
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Yang Y, Zhong H, Yang N, Xu S, Yang T. Quality improvement of sweet rice wine fermented with Rhizopus delemar on key aroma compounds content, phenolic composition, and antioxidant capacity compared to Rhizopus oryzae. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:2339-2350. [PMID: 35602453 PMCID: PMC9114276 DOI: 10.1007/s13197-021-05250-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 07/14/2021] [Accepted: 08/19/2021] [Indexed: 06/03/2023]
Abstract
The pure culture fermentation has led to less flavorful rice wine and relatively lower bioactive substance level compared to traditional mixed culture fermentation; however, a pure strain is easily controlled by industrialized producers. The purpose of the present research was to screen a species of Rhizopus for improving the flavor deficiency and antioxidant function of sweet rice wine. Seven rice wine samples fermented with isolated strains were analyzed for their total phenolics, total flavonoids, peptide and antioxidant activity using spectrophotometry, as well as ethanol, ethyl acetate, β-phenethyl alcohol, and volatile alcohol contents measured by headspace gas chromatography (HS-GC), the further principal component analysis determined Rhizopus delemar rice wine better on aroma and antioxidant capacity. A comparison of phenolics profile between R. delemar and R. oryzae rice wines was made based on the measurement data of ultrahigh-performance liquid chromatography coupled with Q-exactive orbitrap mass spectrometry (UHPLC-QE-MS) data. Thirty-two phenolics were identified in sweet rice wine. Overall, the results presented in this study showed that a strain of R. delemar is available for the improvement of flavor and antioxidant activity in sweet rice wine, which has the great potential to be applied to industrialized products. Supplementary Information The online version contains supplementary material available at 10.1007/s13197-021-05250-x.
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Affiliation(s)
- Yurong Yang
- National Engineering Laboratory for Rice and by-Product Deep Processing, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, 410004 Hunan China
| | - Haiyan Zhong
- National Engineering Laboratory for Rice and by-Product Deep Processing, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, 410004 Hunan China
| | - Ning Yang
- National Engineering Laboratory for Rice and by-Product Deep Processing, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, 410004 Hunan China
| | - Shuaizhe Xu
- National Engineering Laboratory for Rice and by-Product Deep Processing, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, 410004 Hunan China
| | - Tao Yang
- National Engineering Laboratory for Rice and by-Product Deep Processing, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, 410004 Hunan China
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Silkworm Pupae: A Functional Food with Health Benefits for Humans. Foods 2022; 11:foods11111594. [PMID: 35681343 PMCID: PMC9180533 DOI: 10.3390/foods11111594] [Citation(s) in RCA: 14] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2022] [Revised: 05/23/2022] [Accepted: 05/27/2022] [Indexed: 11/17/2022] Open
Abstract
Silkworm pupae are insects that are beneficial to human health, not only for their high nutritional value but, more importantly, for the variety of pharmacological functions they can perform when consumed. Currently, there is a lot of interest in the pharmaceutical applications of silkworm pupae. In recent years, the biological functions of domestic silkworm pupae have gradually been identified and confirmed, especially for their beneficial effects on human health. Studies have found that silkworm pupae have positive effects on liver protection, immune enhancement, antiapoptosis, antitumour, antibacterial, regulation of blood glucose and blood lipids, and lowering of blood pressure. However, the pharmacological mechanisms and systemic safety of silkworm pupae have not been systematically evaluated. In this paper, the nutritional composition of the pupae of the domestic silkworm is first summarised. The pharmacological functions of silkworm pupae and their components are then classified, and their mechanisms of occurrence are described. In addition, we provide a preliminary evaluation of the safety of silkworm pupae, analyse their application prospects, and suggest future directions for further pharmacological function studies. The aim is to generate interest in the promotion of human health through the use of silkworm pupae.
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Demets R, Van Broekhoven S, Gheysen L, Van Loey A, Foubert I. The Potential of Phaeodactylum as a Natural Source of Antioxidants for Fish Oil Stabilization. Foods 2022; 11:foods11101461. [PMID: 35627032 PMCID: PMC9140547 DOI: 10.3390/foods11101461] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2022] [Revised: 05/12/2022] [Accepted: 05/12/2022] [Indexed: 02/06/2023] Open
Abstract
Worldwide, fish oil is an important and rich source of the health-beneficial omega-3 long-chain polyunsaturated fatty acids (n-3 LC-PUFA). It is, however, troubled by its high susceptibility towards lipid oxidation. This can be prevented by the addition of (preferably natural) antioxidants. The current research investigates the potential of Phaeodactylum carotenoids in this regard. The oxidative stability of fish oil and fish oil with Phaeodactylum addition is evaluated by analyzing both primary (PV) and secondary (volatiles) oxidation products in an accelerated storage experiment (37 °C). A first experimental set-up shows that the addition of 2.5% (w/w) Phaeodactylum biomass is not capable of inhibiting oxidation. Although carotenoids from the Phaeodactylum biomass are measured in the fish oil phase, their presence does not suffice. In a second, more elucidating experimental set-up, fish oil is mixed in different proportions with a Phaeodactylum total lipid extract, and oxidative stability is again evaluated. It was shown that the amount of carotenoids relative to the n-3 LC-PUFA content determined oxidative stability. Systems with a fucoxanthin/n-3 LC-PUFA ratio ≥ 0.101 shows extreme oxidative stability, while systems with a fucoxanthin/n-3 LC-PUFA ratio ≤ 0.0078 are extremely oxidatively unstable. This explains why the Phaeodactylum biomass addition did not induce oxidative stability.
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Affiliation(s)
- Robbe Demets
- Research Unit Food & Lipids, Campus KULAK, KU Leuven, E. Sabbelaan 53, 8500 Kortrijk, Belgium; (R.D.); (S.V.B.); (L.G.)
- Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, 3001 Leuven, Belgium;
| | - Simon Van Broekhoven
- Research Unit Food & Lipids, Campus KULAK, KU Leuven, E. Sabbelaan 53, 8500 Kortrijk, Belgium; (R.D.); (S.V.B.); (L.G.)
- Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, 3001 Leuven, Belgium;
| | - Lore Gheysen
- Research Unit Food & Lipids, Campus KULAK, KU Leuven, E. Sabbelaan 53, 8500 Kortrijk, Belgium; (R.D.); (S.V.B.); (L.G.)
- Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, 3001 Leuven, Belgium;
| | - Ann Van Loey
- Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, 3001 Leuven, Belgium;
- Centre for Food and Microbial Technology, Laboratory of Food Technology, KU Leuven, Kasteelpark Arenberg 22, 3001 Leuven, Belgium
| | - Imogen Foubert
- Research Unit Food & Lipids, Campus KULAK, KU Leuven, E. Sabbelaan 53, 8500 Kortrijk, Belgium; (R.D.); (S.V.B.); (L.G.)
- Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, 3001 Leuven, Belgium;
- Correspondence: ; Tel.: +32-56-24-61-73
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Hrebień-Filisińska AM, Bartkowiak A. Antioxidative Effect of Sage (Salvia officinalis L.) Macerate as “Green Extract” in Inhibiting the Oxidation of Fish Oil. Antioxidants (Basel) 2021; 11:antiox11010100. [PMID: 35052604 PMCID: PMC8773343 DOI: 10.3390/antiox11010100] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2021] [Revised: 12/28/2021] [Accepted: 12/30/2021] [Indexed: 01/21/2023] Open
Abstract
The aim of the study was to assess the antioxidant effect of concentrated oil macerate of sage (M) as a “green extract” in inhibiting the oxidation of Fish Oil (FO). In the homogenization-assisted maceration process, FO was used as a solvent for the sage active substances to produce M, which was then added to FO (25% w/w) and evaluated for its effect by monitoring the level of oxidation during refrigerated and room temperature storage. The macerate also examined polyphenols, plant pigments, DPPH antioxidant potential, oxidation level and sensory quality. It was shown that the maceration process made it possible to obtain aromatized M, containing polyphenols (carnosic acid, carnosol) and pigments, but with an increased level of peroxides, free fatty acids, compared to the control oil. M showed antioxidant properties and inhibited FO oxidation. It showed the best efficiency in FO during refrigerated storage, in the third month it reduced the level of peroxides by about 9 times, compared to the control. M retains unchanged quality at refrigerated temperature for up to 3 months. Sage macerates are “green extracts” that can be used as effective natural antioxidant additives, following preparation improvements to reduce the amount of peroxide formed.
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Affiliation(s)
- Agnieszka M. Hrebień-Filisińska
- Department of Fish, Plant and Gastronomy Technology, Faculty of Food Sciences and Fisheries, West Pomeranian University of Technology, 71-459 Szczecin, Poland
- Correspondence: ; Tel.: +48-91-449-65-22
| | - Artur Bartkowiak
- Center of Bioimmobilisation and Innovative Packaging Materials, Faculty of Food Sciences and Fisheries, West Pomeranian University of Technology, 71-270 Szczecin, Poland;
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The Potential Antioxidant Activity and Characterization of Bioactive Compounds of Stahlianthus involucratus. BIOMED RESEARCH INTERNATIONAL 2021; 2021:9490162. [PMID: 34485528 PMCID: PMC8410416 DOI: 10.1155/2021/9490162] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 04/16/2021] [Revised: 07/30/2021] [Accepted: 08/13/2021] [Indexed: 11/18/2022]
Abstract
Stahlianthus involucratus (S. involucratus) has anti-inflammatory, antinociceptive, and antipyretic activities; however, there are no literature reports on its antioxidant capacity. This study presents a comparative assessment of the polyphenols contents, flavonoids contents, and antioxidant activity of the aqueous and methanol extracts of S. involucratus (ASI and MSI). Moreover, the expression of oxidative stress-related genes in H2O2-induced H9c2 cells pretreated with the MSI was measured by RT-qPCR, and furthermore, MSI were characterized by UHPLC-Q-Orbitrap-MS/MS. The results indicated that the MSI had higher antioxidant contents and antioxidant capacity, and MSI could inhibit H2O2-induced oxidative stress in H9c2 cells by activating the Nrf2/HO-1 pathway. UHPLC-Q-Orbitrap-MS/MS characterized 15 phenolic compounds from the MSI. In conclusion, S. involucratus has the potential antioxidant capacity.
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