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Velasco-Pérez S, Ramos-Escudero F. Stability, chromatic characteristics and chemical changes of sacha inchi (Plukenetia huayllabambana) oil enriched with aguaje oil (Mauritia flexuosa L.f.) rich in carotenoids. Food Res Int 2024; 187:114402. [PMID: 38763657 DOI: 10.1016/j.foodres.2024.114402] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2023] [Revised: 04/17/2024] [Accepted: 04/20/2024] [Indexed: 05/21/2024]
Abstract
Sacha inchi (Plukenetia huayllabambana) oil is a food matrix that contains more than 80 % of polyunsaturated fatty acids, especially linoleic and α-linolenic acids. The objective of this study was to develop blends of sacha inchi oil (P. huayllabambana) enriched with aguaje oil (Mauritia flexuosa L.f.) and evaluate the induction period, total carotenoid content, nutritional quality indices and oxidative stability from the fatty acid composition. The analytical tests were conducted for oil blends that had the following proportions: sacha inchi oil enriched with aguaje oil at 5, 10 and 20 %. The results prove that the enrichment of sacha inchi oil with aguaje oil (SIO-PH-AO) leads to an improvement in oxidative stability and nutritional and physical properties. For example, the oxidative stability index (OSI) varied from 0.87 to 2.53 h. The content of total carotenoids produces an increase from 0.35 to 99.90 mg/kg, while total polyphenols from 47.45 to 126.90 mg GAE/g, and chroma from 39.91 to 69.02 units. Regarding the fatty acid profile, the oxidizability value improves with the addition of aguaje oil. Reduces levels of PUFA, PUFA/SFA, and hypo-and hypercholesterolemic ratio (h/H). Additionally, an increase in SFA and MUFA levels, while the ω6/ω3 ratio remained constant. Finally, it can be noted that the enrichment of sacha inchi oil with aguaje oil (rich in carotenoids) provides better stability and can be used for commercial applications as a mechanism to establish new vegetable oils with better properties.
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Affiliation(s)
- Sayra Velasco-Pérez
- Facultad de Ingeniería y Arquitectura, Universidad de San Martín de Porres, Av. La Fontana 1250, 15024 Lima, Peru
| | - Fernando Ramos-Escudero
- Unidad de Investigación en Nutrición, Salud, Alimentos Funcionales y Nutraceúticos, Universidad San Ignacio de Loyola (UNUSAN-USIL), Calle Toulon 310, 15024 Lima, Peru; Carrera de Nutrición y Dietética, Facultad de Ciencias de la Salud, Universidad San Ignacio de Loyola, Av. La Fontana 550, 15024 Lima, Peru.
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2
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Geng T, Pan L, Liu X, Li Z, Liu J, Dong D, Cui B, Liu H. Characterization of modified starch-based complexes-stabilized linolenic acid emulsions and their enhanced oxidative stability in vitro gastrointestinal digestion. Int J Biol Macromol 2024; 271:132548. [PMID: 38782323 DOI: 10.1016/j.ijbiomac.2024.132548] [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: 03/15/2024] [Revised: 05/13/2024] [Accepted: 05/20/2024] [Indexed: 05/25/2024]
Abstract
A new approach of fabricating α-linolenic acid emulsions with enhanced oxidative stability in vitro digestion was established, using covalent octenyl succinic anhydride starch (OSAS)-soy protein (SP)-epigallocatechin-3-gallate (EGCG) complexes as emulsifiers. The physicochemical characteristics and surface morphology of emulsions were mainly characterized by rheological measurements, laser scanning microscope (CLSM) and cryo-scanning electron microscopy (Cryo-SEM). Results indicated that emulsions had dense interfacial layers and strong network structures. As a result, the stability and antioxidant ability of emulsions were improved significantly. In addition, the oxidative stability of emulsions in vitro gastrointestinal digestion was explored. Results showed that emulsions could maintain better oxidative stability owing to antioxidant activity of covalent OSAS-SP-EGCG complexes under gastrointestinal conditions. In particular, lipid hydroperoxide and malondialdehyde contents of emulsions prepared by 1:4 complexes were lower than 0.35 mmol/L and 20.5 nmol/mL, respectively, approximately half those of emulsions stabilized by OSAS (0.65 mmol/L and 39.5 nmol/mL). It was indicated that covalent OSAS-SP-EGCG complexes could effectively inhibit α-linolenic acid oxidation in emulsions during vitro gastrointestinal digestion. This work will provide a theoretical basis for the development of α-linolenic acid emulsions, which will help to broaden application of α-linolenic acid in food industry.
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Affiliation(s)
- Tenglong Geng
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China; School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China
| | - Lidan Pan
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China; School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China
| | - Xiaorui Liu
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China; School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China
| | - Zimei Li
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China
| | - Jiayi Liu
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China
| | - Die Dong
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China; School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China.
| | - Bo Cui
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China; School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China.
| | - Haiyan Liu
- Qingdao Bright Moon Seaweed Bio-Health Technology Group Co., Ltd, Qingdao 266400, China
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3
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Cao H, Gong W, Rong J, Yuan D. Editorial: Woody oil crops: key trait formation and regulation. FRONTIERS IN PLANT SCIENCE 2023; 14:1328990. [PMID: 38023882 PMCID: PMC10668023 DOI: 10.3389/fpls.2023.1328990] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/27/2023] [Accepted: 11/06/2023] [Indexed: 12/01/2023]
Affiliation(s)
- Heping Cao
- United States Department of Agriculture, Agricultural Research Service, Southern Regional Research Center, New Orleans, LA, United States
| | - Wenfang Gong
- Key Laboratory of Cultivation and Protection for Non-Wood Forest Trees, Central South University of Forestry and Technology, Changsha, China
| | - Jun Rong
- School of Life Sciences, Nanchang University, Nanchang, China
| | - Deyi Yuan
- Key Laboratory of Cultivation and Protection for Non-Wood Forest Trees, Central South University of Forestry and Technology, Changsha, China
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He WS, Wang Q, Li Z, Li J, Zhao L, Li J, Tan C, Gong F. Enhancing the Stability and Bioaccessibility of Tree Peony Seed Oil Using Layer-by-Layer Self-Assembling Bilayer Emulsions. Antioxidants (Basel) 2023; 12:antiox12051128. [PMID: 37237994 DOI: 10.3390/antiox12051128] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/18/2023] [Revised: 05/16/2023] [Accepted: 05/18/2023] [Indexed: 05/28/2023] Open
Abstract
Tree peony seed oil (TPSO) is an important plant source of n-3 polyunsaturated fatty acid (α-linolenic acid, ALA > 40%) that is receiving increasing attention for its excellent antioxidant and other activities. However, it has poor stability and bioavailability. In this study, a bilayer emulsion of TPSO was successfully prepared using a layer-by-layer self-assembly technique. Among the proteins and polysaccharides examined, whey protein isolate (WPI) and sodium alginate (SA) were found to be the most suitable wall materials. The prepared bilayer emulsion contained 5% TPSO, 0.45% whey protein isolate (WPI) and 0.5% sodium alginate (SA) under selected conditions and its zeta potential, droplet size, and polydispersity index were -31 mV, 1291 nm, and 27%, respectively. The loading capacity and encapsulation efficiency for TPSO were up to 84% and 90.2%, respectively. It was noteworthy that the bilayer emulsion showed significantly enhanced oxidative stability (peroxide value, thiobarbituric acid reactive substances content) compared to the monolayer emulsion, which was accompanied by a more ordered spatial structure caused by the electrostatic interaction of the WPI with the SA. This bilayer emulsion also exhibited markedly improved environmental stability (pH, metal ion), rheological properties, and physical stability during storage. Furthermore, the bilayer emulsion was more easily digested and absorbed, and had higher fatty acid release rate and ALA bioaccessibility than TPSO alone and the physical mixtures. These results suggest that bilayer emulsion containing WPI and SA is an effective TPSO encapsulation system and has significant potential for future functional food development.
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Affiliation(s)
- Wen-Sen He
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China
| | - Qingzhi Wang
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China
| | - Zhishuo Li
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China
| | - Jie Li
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China
| | - Liying Zhao
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China
| | - Junjie Li
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China
| | - Chen Tan
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University (BTBU), Beijing 100048, China
| | - Fayong Gong
- Panxi Crops Research and Utilization Key Laboratory of Sichuan Province, Xichang University, Xichang 615013, China
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Influence of different extraction methods on the chemical composition, antioxidant activity, and overall quality attributes of oils from peony seeds (Paeonia suffruticosa Andr.). JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2023. [DOI: 10.1007/s11694-023-01838-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/12/2023]
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6
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Wang Z, Ma X, Zheng C, Wang W, Liu C. Effect of Adsorption Deacidification on the Quality of Peony Seed Oil. Foods 2023; 12:foods12020240. [PMID: 36673332 PMCID: PMC9857807 DOI: 10.3390/foods12020240] [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: 11/15/2022] [Revised: 12/17/2022] [Accepted: 12/29/2022] [Indexed: 01/07/2023] Open
Abstract
To overcome the issues in the traditional deacidification processes of peony seed oil (PSO), such as losses of neutral oil and trace nutrients, waste discharge, and high energy consumption, adsorption deacidification was developed. The acid removal capacity of adsorbent-alkali microcrystalline cellulose was evaluated using the isothermal adsorption equilibrium and the pseudo-first-order rate equation. The optimized adsorption deacidification conditions included adsorbent-alkali microcrystalline cellulose at 3%, a heating temperature of 50 °C, and a holding time of 60 min. The physicochemical, bioactive properties, antioxidant capacities, and oxidative stabilities of PSO processed by alkali refining and oil-hexane miscella deacidification were compared under the same operating conditions. Fatty acid content was not significantly different across all three methods. The deacidification rates were 88.29%, 98.11%, and 97.76%, respectively, for adsorption deacidification, alkali refining, and oil-hexane miscella deacidification. Among the three deacidification samples, adsorption deacidification showed the highest retention of tocopherols (92.66%), phytosterols (91.96%), and polyphenols (70.64%). Additionally, the obtained extract preserved about 67.32% of the total antioxidant activity. The oil stability index was increased 1.35 times by adsorption deacidification. Overall, adsorption deacidification can be considered a promising extraction technology in terms of quality as compared to alkali refining and oil-hexane miscella deacidification.
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Kwek E, Zhu H, Ding H, He Z, Hao W, Liu J, Ma KY, Chen ZY. Peony seed oil decreases plasma cholesterol and favorably modulates gut microbiota in hypercholesterolemic hamsters. Eur J Nutr 2022; 61:2341-2356. [PMID: 35107625 DOI: 10.1007/s00394-021-02785-9] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2021] [Accepted: 12/13/2021] [Indexed: 12/16/2022]
Abstract
PURPOSE Peony (Paeonia spp.) seed oil (PSO) contains a high amount of α-linolenic acid. The effects of PSO on hypercholesterolemia and gut microbiota remains unclear. The present study was to investigate effects of PSO supplementation on cholesterol metabolism and modulation of the gut microbiota. METHODS Male Golden Syrian hamsters (n = 40) were randomly divided into five groups (n = 8, each) fed one of the following diets namely low-cholesterol diet (LCD); high cholesterol diet (HCD); HCD with PSO substituting 50% lard (LPSO), PSO substituting 100% lard (HPSO) and HCD with addition of 0.5% cholestyramine (PCD), respectively, for 6 weeks. RESULTS PSO supplementation dose-dependently reduced plasma total cholesterol (TC) by 9-14%, non-high-density lipoprotein cholesterol (non-HDL-C) by 7-18% and triacylglycerols (TG) by 14-34% (p < 0.05). In addition, feeding PSO diets reduced the formation of plaque lesions by 49-61% and hepatic lipids by 9-19% compared with feeding HCD diet (p < 0.01). PSO also altered relative genus abundance of unclassified_f__Coriobacteriaceae, unclassified_f__Erysipelotrichaceae, Peptococcus, unclassified_f__Ruminococcaceae, norank_o__Mollicutes_RF9 and Christensenellaceae_R-7_group. CONCLUSIONS It was concluded that PSO was effective in reducing plasma cholesterol and hepatic lipids and favorably modulating gut microbiota associated with cholesterol metabolism.
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Affiliation(s)
- Erika Kwek
- School of Life Sciences, The Chinese University of Hong Kong, Shatin, Hong Kong, China
| | - Hanyue Zhu
- School of Life Sciences, The Chinese University of Hong Kong, Shatin, Hong Kong, China
- School of Food Science and Engineering/South China Food Safety Research Center, Foshan University, Foshan, Guangdong, China
| | - Huafang Ding
- School of Life Sciences, The Chinese University of Hong Kong, Shatin, Hong Kong, China
| | - Zouyan He
- School of Life Sciences, The Chinese University of Hong Kong, Shatin, Hong Kong, China
- School of Public Health, Guangxi Medical University, Nanning, 530021, China
| | - Wangjun Hao
- School of Life Sciences, The Chinese University of Hong Kong, Shatin, Hong Kong, China
| | - Jianhui Liu
- School of Life Sciences, The Chinese University of Hong Kong, Shatin, Hong Kong, China
- College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing, 210023, China
| | - Ka Ying Ma
- School of Life Sciences, The Chinese University of Hong Kong, Shatin, Hong Kong, China
| | - Zhen-Yu Chen
- School of Life Sciences, The Chinese University of Hong Kong, Shatin, Hong Kong, China.
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Deng R, Gao J, Yi J, Liu P. Could peony seeds oil become a high-quality edible vegetable oil? The nutritional and phytochemistry profiles, extraction, health benefits, safety and value-added-products. Food Res Int 2022; 156:111200. [DOI: 10.1016/j.foodres.2022.111200] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/20/2022] [Revised: 03/25/2022] [Accepted: 03/27/2022] [Indexed: 01/12/2023]
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9
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Cao W, Wang Y, Shehzad Q, Liu Z, Zeng R. Effect of Different Solvents on the Extraction of Oil from Peony Seeds (Paeonia suffruticosa Andr.): Oil Yield, Fatty Acids Composition, Minor Components, and Antioxidant Capacity. J Oleo Sci 2022; 71:333-342. [PMID: 35236793 DOI: 10.5650/jos.ess21274] [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: 11/13/2022] Open
Abstract
Peony seed oil is full of nutrition and exert positive effects on human's health. The influences of seven solvents (isopropanol, acetone, Hx:Iso (n-hexane/isopropanol, 3:2 v/v), Chf:Me (chloroform/methanol, 1:1 v/v), ethyl acetate, n-hexane, and petroleum ether) on the oil yields, lipid composition, minor components and antioxidant capacity of peony seed oil were compared in this study. Results indicated that the highest oil yield (35.63%) was obtained using Hx:Iso, while Chf:Me showed the best extraction efficiency for linolenic acid (43.68%), trilinolenoyl-glycerol (15.00%), and dilinolenoyl-linoleoyl-glycerol (18.01%). For minor components, Chf:Me presented a significant advantage in the extraction of tocopherol (601.49 mg/kg), and the peony seed oil extracted with petroleum ether had the highest sterols (4089.82 mg/kg) and squalene contents (66.26 mg/kg). Although the use of isopropanol led to a lower sterol content, its extracts showed a significant higher polyphenol content (68.88 mg GAE/kg) than other solvents and exhibited the strongest antioxidant capacity. Additionally, correlation analysis revealed that polyphenols were the most important minor component for predicting the antioxidant capacity of peony seed oil. The above information is valuable for manufacturers to select suitable solvents to produce peony seed oil with the required levels of fatty acids and minor components for targeted end-use.
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Affiliation(s)
- Weichao Cao
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, International Joint Research Laboratory for Lipid Nutrition and Safety, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University.,International Joint Laboratory on Food Safety, Jiangnan University
| | - Yongjin Wang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, International Joint Research Laboratory for Lipid Nutrition and Safety, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University.,International Joint Laboratory on Food Safety, Jiangnan University
| | - Qayyum Shehzad
- National Engineering Laboratory for Agri-product Quality Traceability, Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University
| | - Zeyi Liu
- Dushan County Market Supervision and Administration Bureau
| | - Rongji Zeng
- College of Food and Biological Engineering, Jimei University
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Lu J, Huang Z, Liu Y, Wang H, Qiu M, Qu Y, Yuan W. The Optimization of Extraction Process, Antioxidant, Whitening and Antibacterial Effects of Fengdan Peony Flavonoids. Molecules 2022; 27:molecules27020506. [PMID: 35056821 PMCID: PMC8780704 DOI: 10.3390/molecules27020506] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2021] [Revised: 01/07/2022] [Accepted: 01/11/2022] [Indexed: 12/21/2022] Open
Abstract
Flavonoids have important biological activities, such as anti-inflammatory, antibacterial, antioxidant and whitening, which is a potential functional food raw material. However, the biological activity of Fengdan peony flavonoid is not particularly clear. Therefore, in this study, the peony flavonoid was extracted from Fengdan peony seed meal, and the antioxidant, antibacterial and whitening activities of the peony flavonoid were explored. The optimal extraction conditions were methanol concentration of 90%, solid-to-liquid ratio of 1:35 g:mL, temperature of 55 °C and time of 80 min; under these conditions, the yield of Fengdan peony flavonoid could reach 1.205 ± 0.019% (the ratio of the dry mass of rutin to the dry mass of peony seed meal). The clearance of Fengdan peony total flavonoids to 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radical, hydroxyl radical and 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) free radical could reach 75%, 70% and 97%, respectively. Fengdan peony flavonoid could inhibit the growth of the Gram-positive bacteria. The minimal inhibitory concentrations (MICs) of Fengdan peony flavonoid on S. aureus, B. anthracis, B. subtilis and C. perfringens were 0.0293 mg/mL, 0.1172 mg/mL, 0.2344 mg/mL and 7.500 mg/mL, respectively. The inhibition rate of Fengdan peony flavonoid on tyrosinase was 8.53-81.08%. This study intensely illustrated that the antioxidant, whitening and antibacterial activity of Fengdan peony total flavonoids were significant. Fengdan peony total flavonoids have a great possibility of being used as functional food materials.
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Evaluation of the oxidation stability and anti-cancer cell activity of Paeonia ostii seed oil and its linolenic acid fractions delivered as microemulsions. J Mol Liq 2021. [DOI: 10.1016/j.molliq.2021.117579] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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12
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Li R, Li Z, Leng P, Hu Z, Wu J, Dou D. Transcriptome sequencing reveals terpene biosynthesis pathway genes accounting for volatile terpene of tree peony. PLANTA 2021; 254:67. [PMID: 34495419 DOI: 10.1007/s00425-021-03715-z] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/03/2021] [Accepted: 08/29/2021] [Indexed: 06/13/2023]
Abstract
Transcriptomic and volatile component analyses showed that high expression levels of genes from the terpenoid backbone biosynthesis pathway and the monoterpene metabolic pathway can strengthen the floral fragrance of tree peony. Floral fragrance is a crucial ornamental trait whose improvement is one of the primary objectives of tree peony breeding. So far, exploration of the floral fragrance of tree peony has focused on the identification of its volatile components, but the molecular mechanisms responsible for their formation remain unclear. Here, we identified 128 volatile components from the petals of tree peony and found that they consisted primarily of terpenes, alcohols, and esters. Based on the distribution pattern of these major fragrance components, 24 tree peony cultivars were classified into 4 types: grassy scent (ocimene), woody scent (longifolene), lily of the valley scent (linalool), and fruity scent (2-ethyl hexanol). We used RNA-seq to explore the mechanistic basis of terpenoid metabolism in tree peony petals with various scents. The expression levels of AACT, HMGR, PMK, DXS, DXR, HDS, HDR, and GGPS, which encode key enzymes of terpenoid backbone biosynthesis, were upregulated in 'Huangguan' (strong fragrance) compared to 'Fengdan' (faint fragrance). Moreover, the transcript abundance of LIS and MYS, two monoterpene synthase genes, was also enhanced in petals of 'Huangguan' compared to those of 'Fengdan'. Together, these results demonstrate that differences in the expression of genes from the monoterpene synthesis and terpenoid backbone pathways are associated with differences in the fragrance of tree peony. This research provides crucial genetic resources for fragrance improvement and also lays a foundation for further clarification of the mechanisms that underlie tree peony fragrance.
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Affiliation(s)
- Rongchen Li
- Beijing Advanced Innovation Center for Tree Breeding by Molecular Design, Beijing University of Agriculture, Beijing, 102206, China
- College of Landscape Architecture, Beijing University of Agriculture, Beijing, 102206, China
| | - Ziyao Li
- College of Landscape Architecture, Beijing University of Agriculture, Beijing, 102206, China
| | - Pingsheng Leng
- Beijing Advanced Innovation Center for Tree Breeding by Molecular Design, Beijing University of Agriculture, Beijing, 102206, China
- College of Landscape Architecture, Beijing University of Agriculture, Beijing, 102206, China
| | - Zenghui Hu
- Beijing Advanced Innovation Center for Tree Breeding by Molecular Design, Beijing University of Agriculture, Beijing, 102206, China
- College of Landscape Architecture, Beijing University of Agriculture, Beijing, 102206, China
- Beijing Laboratory of Urban and Rural Ecological Environment, Beijing, 102206, China
| | - Jing Wu
- Beijing Advanced Innovation Center for Tree Breeding by Molecular Design, Beijing University of Agriculture, Beijing, 102206, China.
- College of Landscape Architecture, Beijing University of Agriculture, Beijing, 102206, China.
- Beijing Laboratory of Urban and Rural Ecological Environment, Beijing, 102206, China.
| | - Dequan Dou
- College of Landscape Architecture, Beijing University of Agriculture, Beijing, 102206, China.
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Fakhri S, Tomas M, Capanoglu E, Hussain Y, Abbaszadeh F, Lu B, Hu X, Wu J, Zou L, Smeriglio A, Simal-Gandara J, Cao H, Xiao J, Khan H. Antioxidant and anticancer potentials of edible flowers: where do we stand? Crit Rev Food Sci Nutr 2021; 62:8589-8645. [PMID: 34096420 DOI: 10.1080/10408398.2021.1931022] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
Abstract
Edible flowers are attracting special therapeutic attention and their administration is on the rise. Edible flowers play pivotal modulatory roles on oxidative stress and related interconnected apoptotic/inflammatory pathways toward the treatment of cancer. In this review, we highlighted the phytochemical content and therapeutic applications of edible flowers, as well as their modulatory potential on the oxidative stress pathways and apoptotic/inflammatory mediators, resulting in anticancer effects. Edible flowers are promising sources of phytochemicals (e.g., phenolic compounds, carotenoids, terpenoids) with several therapeutic effects. They possess anti-inflammatory, anti-diabetic, anti-microbial, anti-depressant, anxiolytic, anti-obesity, cardioprotective, and neuroprotective effects. Edible flowers potentially modulate oxidative stress by targeting erythroid nuclear transcription factor-2/extracellular signal-regulated kinase/mitogen-activated protein kinase (Nrf2/ERK/MAPK), reactive oxygen species (ROS), nitric oxide (NO), malondialdehyde (MDA) and antioxidant response elements (AREs). As the interconnected pathways to oxidative stress, inflammatory mediators, including tumor necrosis factor (TNF)-α, nuclear factor kappa-light-chain-enhancer of activated B cells (NF-κB), interleukins (ILs) as well as apoptotic pathways such as Bcl-2-associated X protein (Bax), Bcl-2, caspase and cytochrome C are critical targets of edible flowers in combating cancer. In this regard, edible flowers could play promising anticancer effects by targeting oxidative stress and downstream dysregulated pathways.
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Affiliation(s)
- Sajad Fakhri
- Pharmaceutical Sciences Research Center, Health Institute, Kermanshah University of Medical Sciences, Kermanshah, Iran
| | - Merve Tomas
- Department of Food Engineering, Faculty of Engineering and Natural Sciences, Istanbul Sabahattin Zaim University, Istanbul, Turkey
| | - Esra Capanoglu
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Istanbul, Turkey
| | - Yaseen Hussain
- Control release drug delivery system, College of Pharmaceutical Sciences, Soochow University, Suzhou, China
| | - Fatemeh Abbaszadeh
- Department of Neuroscience, Faculty of Advanced Technologies in Medical Sciences, Iran University of Medical Sciences, Tehran, Iran.,Neurobiology Research Center, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Baiyi Lu
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Key Laboratory for Agro-Products Nutritional Evaluation of Ministry of Agriculture and Rural Affairs, Key Laboratory of Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou, China
| | - Xiaolan Hu
- State Key Laboratory for Quality Research of Chinese Medicines, Macau University of Science and Technology, Taipa, Macao, China
| | - Jianlin Wu
- State Key Laboratory for Quality Research of Chinese Medicines, Macau University of Science and Technology, Taipa, Macao, China
| | - Liang Zou
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Chengdu University, Chengdu, China
| | - Antonella Smeriglio
- Department of Chemical, Biological, Pharmaceutical and Environmental Sciences, University of Messina, Messina, Italy
| | - Jesus Simal-Gandara
- Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Food Science and Technology, University of Vigo -Ourense Campus, Ourense, Spain
| | - Hui Cao
- Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Food Science and Technology, University of Vigo -Ourense Campus, Ourense, Spain
| | - 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.,Institute of Food Safety & Nutrition, Jinan University, Guangzhou, China
| | - Haroon Khan
- Department of Pharmacy, Abdul Wali Khan University Mardan, Mardan, Pakistan
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14
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Vitorović J, Joković N, Radulović N, Mihajilov-Krstev T, Cvetković VJ, Jovanović N, Mitrović T, Aleksić A, Stanković N, Bernstein N. Antioxidant Activity of Hemp ( Cannabis sativa L.) Seed Oil in Drosophila melanogaster Larvae under Non-Stress and H 2O 2-Induced Oxidative Stress Conditions. Antioxidants (Basel) 2021; 10:antiox10060830. [PMID: 34067432 PMCID: PMC8224776 DOI: 10.3390/antiox10060830] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/15/2021] [Revised: 05/11/2021] [Accepted: 05/18/2021] [Indexed: 12/26/2022] Open
Abstract
The oil extracted from hemp seeds has significant nutritional and biological properties due to the unique composition of polyunsaturated fatty acids and various antioxidant compounds. The potential of this oil for the prevention of oxidative stress and for the treatment of oxidative-stress-induced ailments is of increasing interest. Most studies of hemp seed oil were conducted in-vitro, meaning we lack information about effects and activity in vivo. In the present study, we evaluated the hypothesis that hemp seed oil at different concentrations improves the oxidative state of D. melanogaster, under non-stress as well as hydrogen-peroxide-induced stress. We analyzed the effects of hemp seed oil on oxidative stress markers and on the life cycle of D.melanogaster under non-stress and hydrogen-peroxide-induced stress conditions. D.melanogaster larvae were exposed to hemp seed oil concentrations ranging from 12.5 to 125 μL/mL. The results revealed that under non-stress conditions, oil concentrations up to 62.5 µL/mL did not induce negative effects on the life cycle of D. melanogaster and maintained the redox status of the larval cells at similar levels to the control level. Under oxidative stress conditions, biochemical parameters were significantly affected and only two oil concentrations, 18.7 and 31.2 µL/mL, provided protection against hydrogen peroxide stress effects. A higher oil concentration (125 μL/mL) exerted negative effects on the oxidative status and increased larval mortality. The tested oil was characterized chemically by NMR, transesterification, and silylation, followed by GC-MS analyses, and was shown to contain polyunsaturated fatty acid triglycerides and low levels of tocopherols. The high levels of linoleic and linolenic acids in the oil are suggested to be responsible for the observed in vivo antioxidant effects. Taken together, the results show that hemp seed oil is effective for reducing oxidative stress at the cellular level, thus supporting the hypothesis. The obtained results point to the potential of hemp seed oil for the prevention and treatment of conditions caused by the action of reactive oxygen species.
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Affiliation(s)
- Jelena Vitorović
- Department of Biology and Ecology, Faculty of Sciences and Mathematics, University of Niš, 18000 Niš, Serbia; (J.V.); (N.J.); (T.M.-K.); (V.J.C.); (N.J.); (T.M.); (A.A.)
| | - Nataša Joković
- Department of Biology and Ecology, Faculty of Sciences and Mathematics, University of Niš, 18000 Niš, Serbia; (J.V.); (N.J.); (T.M.-K.); (V.J.C.); (N.J.); (T.M.); (A.A.)
| | - Niko Radulović
- Department of Chemistry, Faculty of Sciences and Mathematics, University of Niš, 18000 Niš, Serbia;
| | - Tatjana Mihajilov-Krstev
- Department of Biology and Ecology, Faculty of Sciences and Mathematics, University of Niš, 18000 Niš, Serbia; (J.V.); (N.J.); (T.M.-K.); (V.J.C.); (N.J.); (T.M.); (A.A.)
| | - Vladimir J. Cvetković
- Department of Biology and Ecology, Faculty of Sciences and Mathematics, University of Niš, 18000 Niš, Serbia; (J.V.); (N.J.); (T.M.-K.); (V.J.C.); (N.J.); (T.M.); (A.A.)
| | - Nikola Jovanović
- Department of Biology and Ecology, Faculty of Sciences and Mathematics, University of Niš, 18000 Niš, Serbia; (J.V.); (N.J.); (T.M.-K.); (V.J.C.); (N.J.); (T.M.); (A.A.)
| | - Tatjana Mitrović
- Department of Biology and Ecology, Faculty of Sciences and Mathematics, University of Niš, 18000 Niš, Serbia; (J.V.); (N.J.); (T.M.-K.); (V.J.C.); (N.J.); (T.M.); (A.A.)
| | - Ana Aleksić
- Department of Biology and Ecology, Faculty of Sciences and Mathematics, University of Niš, 18000 Niš, Serbia; (J.V.); (N.J.); (T.M.-K.); (V.J.C.); (N.J.); (T.M.); (A.A.)
| | | | - Nirit Bernstein
- Institute of Soil Water and Environmental Sciences, Volcani Center, Rishon LeZion 15159, Israel
- Correspondence:
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15
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Wang H, Xin Y, Ma H, Fang P, Li C, Wan X, He Z, Jia J, Ling Z. Rapid detection of Chinese-specific peony seed oil by using confocal Raman spectroscopy and chemometrics. Food Chem 2021; 362:130041. [PMID: 34087711 DOI: 10.1016/j.foodchem.2021.130041] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/03/2021] [Revised: 05/06/2021] [Accepted: 05/06/2021] [Indexed: 11/26/2022]
Abstract
Peony seed oil (PSO) is a new woody nut oil which is unique to China. Its unsaturated fatty acids are over 90% and are rich in α - linolenic acid. Although the PSO industry is in its infancy, it is bound to become a top vegetable oil food material because of its own advantages. The potential high commercial profit of its adulteration with cheap vegetable oil will be an important factor hindering the healthy development of PSO industry. It is of great significance to study the adulteration of PSO for preventing large-scale adulteration. In this study, the qualitative and quantitative analysis of PSO was realised based on Raman spectroscopy combined with chemometrics analysis, and the fatty acid composition of PSO was analysed according to Raman characteristic peaks. The technology can be applied to routine analysis and quality control of PSO.
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Affiliation(s)
- Hongpeng Wang
- Key Laboratory of Space Active Opto-Electronics Technology of the Chinese Academy of Sciences, Shanghai 200083, China; Shanghai Institute of Technical Physics of the Chinese Academy of Sciences, Shanghai 200083, China.
| | - Yingjian Xin
- Key Laboratory of Space Active Opto-Electronics Technology of the Chinese Academy of Sciences, Shanghai 200083, China; Shanghai Institute of Technical Physics of the Chinese Academy of Sciences, Shanghai 200083, China; University of the Chinese Academy of Sciences, Beijing 100049, China
| | - Huanzhen Ma
- School of Life Science, Hangzhou Institute for Advanced Study, UCAS, Hangzhou 310024, China; University of the Chinese Academy of Sciences, Beijing 100049, China
| | - Peipei Fang
- School of Life Science, Hangzhou Institute for Advanced Study, UCAS, Hangzhou 310024, China; University of the Chinese Academy of Sciences, Beijing 100049, China
| | - Chenhong Li
- Key Laboratory of Space Active Opto-Electronics Technology of the Chinese Academy of Sciences, Shanghai 200083, China; Shanghai Institute of Technical Physics of the Chinese Academy of Sciences, Shanghai 200083, China; University of the Chinese Academy of Sciences, Beijing 100049, China
| | - Xiong Wan
- Key Laboratory of Space Active Opto-Electronics Technology of the Chinese Academy of Sciences, Shanghai 200083, China; School of Life Science, Hangzhou Institute for Advanced Study, UCAS, Hangzhou 310024, China; Shanghai Institute of Technical Physics of the Chinese Academy of Sciences, Shanghai 200083, China.
| | - Zhiping He
- Key Laboratory of Space Active Opto-Electronics Technology of the Chinese Academy of Sciences, Shanghai 200083, China; Shanghai Institute of Technical Physics of the Chinese Academy of Sciences, Shanghai 200083, China.
| | - Jianjun Jia
- Key Laboratory of Space Active Opto-Electronics Technology of the Chinese Academy of Sciences, Shanghai 200083, China; Shanghai Institute of Technical Physics of the Chinese Academy of Sciences, Shanghai 200083, China; Shanghai Research Center for Quantum Sciences, Shanghai 201315, China.
| | - Zongcheng Ling
- Shandong Key Laboratory of Optical Astronomy and Solar-Terrestrial Environment, School of Space Science and Physics, Institute of Space Sciences, Shandong University, Weihai, Shandong 264209, China
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16
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Chang M, Wang Z, Zhang T, Wang T, Liu R, Wang Y, Jin Q, Wang X. Characterization of fatty acids, triacylglycerols, phytosterols and tocopherols in peony seed oil from five different major areas in China. Food Res Int 2020; 137:109416. [DOI: 10.1016/j.foodres.2020.109416] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/20/2020] [Revised: 05/23/2020] [Accepted: 06/04/2020] [Indexed: 02/07/2023]
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17
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Fatty Acid Composition, Phytochemistry, Antioxidant Activity on Seed Coat and Kernel of Paeonia ostii from Main Geographic Production Areas. Foods 2019; 9:foods9010030. [PMID: 31905710 PMCID: PMC7022864 DOI: 10.3390/foods9010030] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/20/2019] [Revised: 12/08/2019] [Accepted: 12/14/2019] [Indexed: 12/29/2022] Open
Abstract
Paeonia ostii is an important woody oil plant cultivated in China on a large scale. Its seed oil is enriched with unsaturated fatty acids and a high content of alpha-linolenic acid (ALA), which are beneficial to human health. The aim of this research is to determine the qualitative traits characteristic of P. ostii seed from various production areas in China. In this study, seed quality traits were evaluated on the basis of proximate composition, content of fatty acids, tocopherol, secondary metabolites, and the antioxidant activity of seed coat (PSC) and kernel (PSK). A high content of total fatty acids (298.89–399.34 mg g−1), crude protein (16.91%–22.73%), and total tocopherols (167.83–276.70 μg g−1) were obtained from PSK. Significant differences were found in the content of palmitic acids (11.31–14.27 mg g−1), stearic acids (2.42–4.24 mg g−1), oleic acids (111.25–157.63 mg g−1), linoleic acids (54.39–83.59 mg g−1), and ALA (99.85–144.71 mg g−1) in the 11 main production areas. Eight and seventeen compounds were detected in PSC and PSK, respectively. A significantly higher content of total phenols was observed in PSC (139.49 mg g−1) compared with PSK (3.04 mg g−1), which was positively related to antioxidant activity. This study indicates that seeds of P. ostii would be a good source of valuable oil and provides a basis for seed quality evaluation for the production of edible oil and potential ALA supplements from the promising woody oil plant.
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18
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El Ayeb-Zakhama A, Chahdoura H, Ziani BEC, Snoussi M, Khemiss M, Flamini G, Harzallah-Skhiri F. Ailanthus altissima (Miller) Swingle seed oil: chromatographic characterization by GC-FID and HS-SPME-GC-MS, physicochemical parameters, and pharmacological bioactivities. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2019; 26:14137-14147. [PMID: 30854623 DOI: 10.1007/s11356-019-04659-4] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/06/2018] [Accepted: 02/19/2019] [Indexed: 06/09/2023]
Abstract
This study aimed to identify the physicochemical and the chemical properties of Ailanthus altissima (Miller) Swingle seed oil and to evaluate its in vitro antioxidant and antibacterial activities and in vivo analgesic and anti-inflammatory activities. The fatty acids' composition was determined using GC-FID. The oil was screened for antioxidant activity by DPPH test. The analgesic and anti-inflammatory activities were determined using the acetic acid writhing test in mice and the carrageenan-induced paw edema assay in rats, respectively. Volatile compounds were characterized by HS-SPME-GC-MS. A. altissima produces seeds which yielded 17.32% of oil. The seed oil was characterized by a saponification number of 192.6 mg KOH∙g of oil, a peroxide value of 11.4 meq O2∙kg of oil, a K232 of 4.04, a K270 of 1.24, and a phosphorus content of 126.2 ppm. The main fatty acids identified were palmitic (3.06%), stearic (1.56%), oleic (38.35%), and linoleic acids ones (55.76%). The main aroma compounds sampled in the headspace were carbonyl derivatives. The oil presents an important antioxidant activity (IC50 = 24.57 μg/mL) and a modest antimicrobial activity. The seed oil at 1 g/kg showed high analgesic (91.31%) and anti-inflammatory effects (85.17%). The presence of high levels of unsaturated fatty acids and the noteworthy antioxidant capacity of the seed oil can hypothesize its use as an analgesic and anti-inflammatory agent.
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Affiliation(s)
- Asma El Ayeb-Zakhama
- Laboratory of Recherche "Bioressourses: Biology Integrative & Valorisation" High Institute of Biotechnology of Monastir, University of Monastir, 5000, Monastir, Tunisia.
- Centre de recherche scientifique et technique en Analyses physico-chimiques CRAPC, Bou Ismail, Tipaza, Algeria.
- Laboratory of Genetics Biodiversity and Valorisation of Bioressources, Higher Institute of Biotechnology of Monastir, 5000, Monastir, Tunisia.
- Department of Biology, College of Science, University of Hail, Ha'il, 2440, Saudi Arabia.
- Department of Dental Medicine, Fattouma Bourguiba University Hospital of Monastir, Monastir, Tunisia.
- Department of Pharmacy, University of Pisa, Via Bonanno 6, 56126, Pisa, Italy.
- Interdepartmental Research Centre "Nutraceutical and Food for Health", University of Pisa, 56126, Pisa, Italy.
- Laboratoire de Recherche "Bioressourses: Biologie Intégrative & Valorisation", Institut Supérieur de Biotechnologie de Monastir, Université de Monastir, Avenue Tahar Hadded, BP 74, 5000, Monastir, Tunisia.
| | - Hassiba Chahdoura
- Laboratory of Recherche "Bioressourses: Biology Integrative & Valorisation" High Institute of Biotechnology of Monastir, University of Monastir, 5000, Monastir, Tunisia
- Centre de recherche scientifique et technique en Analyses physico-chimiques CRAPC, Bou Ismail, Tipaza, Algeria
- Laboratory of Genetics Biodiversity and Valorisation of Bioressources, Higher Institute of Biotechnology of Monastir, 5000, Monastir, Tunisia
- Department of Biology, College of Science, University of Hail, Ha'il, 2440, Saudi Arabia
- Department of Dental Medicine, Fattouma Bourguiba University Hospital of Monastir, Monastir, Tunisia
- Department of Pharmacy, University of Pisa, Via Bonanno 6, 56126, Pisa, Italy
- Interdepartmental Research Centre "Nutraceutical and Food for Health", University of Pisa, 56126, Pisa, Italy
| | - Borhane Eddine Cherif Ziani
- Laboratory of Recherche "Bioressourses: Biology Integrative & Valorisation" High Institute of Biotechnology of Monastir, University of Monastir, 5000, Monastir, Tunisia
- Centre de recherche scientifique et technique en Analyses physico-chimiques CRAPC, Bou Ismail, Tipaza, Algeria
- Laboratory of Genetics Biodiversity and Valorisation of Bioressources, Higher Institute of Biotechnology of Monastir, 5000, Monastir, Tunisia
- Department of Biology, College of Science, University of Hail, Ha'il, 2440, Saudi Arabia
- Department of Dental Medicine, Fattouma Bourguiba University Hospital of Monastir, Monastir, Tunisia
- Department of Pharmacy, University of Pisa, Via Bonanno 6, 56126, Pisa, Italy
- Interdepartmental Research Centre "Nutraceutical and Food for Health", University of Pisa, 56126, Pisa, Italy
| | - Mejdi Snoussi
- Laboratory of Recherche "Bioressourses: Biology Integrative & Valorisation" High Institute of Biotechnology of Monastir, University of Monastir, 5000, Monastir, Tunisia
- Centre de recherche scientifique et technique en Analyses physico-chimiques CRAPC, Bou Ismail, Tipaza, Algeria
- Laboratory of Genetics Biodiversity and Valorisation of Bioressources, Higher Institute of Biotechnology of Monastir, 5000, Monastir, Tunisia
- Department of Biology, College of Science, University of Hail, Ha'il, 2440, Saudi Arabia
- Department of Dental Medicine, Fattouma Bourguiba University Hospital of Monastir, Monastir, Tunisia
- Department of Pharmacy, University of Pisa, Via Bonanno 6, 56126, Pisa, Italy
- Interdepartmental Research Centre "Nutraceutical and Food for Health", University of Pisa, 56126, Pisa, Italy
| | - Mehdi Khemiss
- Laboratory of Recherche "Bioressourses: Biology Integrative & Valorisation" High Institute of Biotechnology of Monastir, University of Monastir, 5000, Monastir, Tunisia
- Centre de recherche scientifique et technique en Analyses physico-chimiques CRAPC, Bou Ismail, Tipaza, Algeria
- Laboratory of Genetics Biodiversity and Valorisation of Bioressources, Higher Institute of Biotechnology of Monastir, 5000, Monastir, Tunisia
- Department of Biology, College of Science, University of Hail, Ha'il, 2440, Saudi Arabia
- Department of Dental Medicine, Fattouma Bourguiba University Hospital of Monastir, Monastir, Tunisia
- Department of Pharmacy, University of Pisa, Via Bonanno 6, 56126, Pisa, Italy
- Interdepartmental Research Centre "Nutraceutical and Food for Health", University of Pisa, 56126, Pisa, Italy
| | - Guido Flamini
- Laboratory of Recherche "Bioressourses: Biology Integrative & Valorisation" High Institute of Biotechnology of Monastir, University of Monastir, 5000, Monastir, Tunisia
- Centre de recherche scientifique et technique en Analyses physico-chimiques CRAPC, Bou Ismail, Tipaza, Algeria
- Laboratory of Genetics Biodiversity and Valorisation of Bioressources, Higher Institute of Biotechnology of Monastir, 5000, Monastir, Tunisia
- Department of Biology, College of Science, University of Hail, Ha'il, 2440, Saudi Arabia
- Department of Dental Medicine, Fattouma Bourguiba University Hospital of Monastir, Monastir, Tunisia
- Department of Pharmacy, University of Pisa, Via Bonanno 6, 56126, Pisa, Italy
- Interdepartmental Research Centre "Nutraceutical and Food for Health", University of Pisa, 56126, Pisa, Italy
| | - Fethia Harzallah-Skhiri
- Laboratory of Recherche "Bioressourses: Biology Integrative & Valorisation" High Institute of Biotechnology of Monastir, University of Monastir, 5000, Monastir, Tunisia
- Centre de recherche scientifique et technique en Analyses physico-chimiques CRAPC, Bou Ismail, Tipaza, Algeria
- Laboratory of Genetics Biodiversity and Valorisation of Bioressources, Higher Institute of Biotechnology of Monastir, 5000, Monastir, Tunisia
- Department of Biology, College of Science, University of Hail, Ha'il, 2440, Saudi Arabia
- Department of Dental Medicine, Fattouma Bourguiba University Hospital of Monastir, Monastir, Tunisia
- Department of Pharmacy, University of Pisa, Via Bonanno 6, 56126, Pisa, Italy
- Interdepartmental Research Centre "Nutraceutical and Food for Health", University of Pisa, 56126, Pisa, Italy
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