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Zannini M, Cattivelli A, Nissen L, Conte A, Gianotti A, Tagliazucchi D. Identification, Bioaccessibility, and Antioxidant Properties of Phenolic Compounds in Carob Syrup. Foods 2024; 13:2196. [PMID: 39063280 PMCID: PMC11276241 DOI: 10.3390/foods13142196] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/17/2024] [Revised: 07/05/2024] [Accepted: 07/10/2024] [Indexed: 07/28/2024] Open
Abstract
Carob syrup is a brown, thick syrup produced from carob pulp that can be directly consumed or used as a sweetener, which also finds applications in folk medicinal practices. In this work, the quali-quantitative phenolic profile of five different carob syrups was elucidated before and after in vitro gastro-intestinal digestion. Moreover, the anti-oxidant properties of undigested and digested carob syrups were investigated. A total of 75 phenolic compounds were identified in undigested carob syrups. The most important phenolic compound in all the samples was gallic acid, the concentration of which ranged between 54.28 and 117.73 mg/100 g. Additional compounds belonging to the classes of hydroxybenzoic acids (in particular glycosylated gallic acid derivatives), hydroxycinnamic acids, and flavonoids (especially flavonols) were also identified. During in vitro gastric digestion, gallic acid mono- and di-hexosides were diglycosylated, releasing gallic acid, which was further degraded in ellagic acid through oxidative polymerization in the intestinal phase of the digestion. Ellagic acid was the major compound detected after in vitro gastro-intestinal digestion of carob syrups. With few exceptions, the anti-oxidant properties of carob syrup were preserved even after digestion. Carob syrup can be considered an important source of phenolic compounds with demonstrated positive effects on human health.
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Affiliation(s)
- Melissa Zannini
- Nutritional Biochemistry Lab, Department of Life Sciences, University of Modena and Reggio Emilia, Via Amendola 2, 42122 Reggio Emilia, Italy; (M.Z.); (A.C.); (D.T.)
| | - Alice Cattivelli
- Nutritional Biochemistry Lab, Department of Life Sciences, University of Modena and Reggio Emilia, Via Amendola 2, 42122 Reggio Emilia, Italy; (M.Z.); (A.C.); (D.T.)
| | - Lorenzo Nissen
- Department of Agricultural and Food Sciences (DISTAL), Alma Mater Studiorum—University of Bologna, Piazza Goidanich 60, 47521 Cesena, Italy; (L.N.); (A.G.)
- Interdepartmental Centre of Agri-Food Industrial Research (CIRI), Alma Mater Studiorum—University of Bologna, Piazza G. Goidanich, 47521 Cesena, Italy
- Centre for Applied Biomedical Research—CRBA, Alma Mater Studiorum—University of Bologna, Policlinico di Sant’Orsola, Via Massarenti 9, 40138 Bologna, Italy
| | - Angela Conte
- Nutritional Biochemistry Lab, Department of Life Sciences, University of Modena and Reggio Emilia, Via Amendola 2, 42122 Reggio Emilia, Italy; (M.Z.); (A.C.); (D.T.)
| | - Andrea Gianotti
- Department of Agricultural and Food Sciences (DISTAL), Alma Mater Studiorum—University of Bologna, Piazza Goidanich 60, 47521 Cesena, Italy; (L.N.); (A.G.)
- Interdepartmental Centre of Agri-Food Industrial Research (CIRI), Alma Mater Studiorum—University of Bologna, Piazza G. Goidanich, 47521 Cesena, Italy
- Centre for Applied Biomedical Research—CRBA, Alma Mater Studiorum—University of Bologna, Policlinico di Sant’Orsola, Via Massarenti 9, 40138 Bologna, Italy
| | - Davide Tagliazucchi
- Nutritional Biochemistry Lab, Department of Life Sciences, University of Modena and Reggio Emilia, Via Amendola 2, 42122 Reggio Emilia, Italy; (M.Z.); (A.C.); (D.T.)
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Bonin AMF, Ávila S, Etgeton SAP, de Lima JJ, Dos Santos MP, Grassi MT, Krüger CCH. Ripening stage impacts nutritional components, antiglycemic potential, digestibility and antioxidant properties of grumixama (Eugenia brasiliensis Lam.) fruit. Food Res Int 2024; 178:113956. [PMID: 38309876 DOI: 10.1016/j.foodres.2024.113956] [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: 09/18/2023] [Revised: 12/19/2023] [Accepted: 01/02/2024] [Indexed: 02/05/2024]
Abstract
This study aimed to determine the nutritional components (macronutrients ans minerals) and α-amylase inhibition capacity of freeze-dried grumixama (Eugenia brasiliensis Lam) seeds (S) and pulp/peel (P) portions, at ripe and mid-ripe stages. In vitro digestion was also performed on S and P from grumixama to assess the bioaccessibility of total phenolic compound (TPC), flavonoids (TFC), and anthocyanins (TAC), as well as to examine their impact on antioxidant activity (DPPH, ABTS, FRAP). The ripening process impacts the bioactive compounds and individual phenolics of S and P portions. The ripe S was source of myricetin and exhibited higher antioxidant activity, while mid-ripe S was high in flavonoids and cinnamic acid with higher antiglycemic potential. Ripe P showed higher soluble fiber, carbohydrate, TAC, and caffeic acid content, whereas mid-ripe P had increased mineral content (calcium, potassium, manganese), catechin, and TPC. After in vitro digestion, the P portion showed a bioaccessibility of total phenolic content (TPC) and total flavonoid content (TFC) exceeding 40% at intestinal phase. In contrast, the S portions had better release of TPC and TFC and antioxidant activity at gastric phase. Considering the outstanding nutritional and biological properties of grumixama fruit, freeze-dried S and P portions from both ripening stages possess could be explored as valuable sources of nutrients and antioxidant compounds.
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Affiliation(s)
- Anna Maria Forcelini Bonin
- Postgraduate Program in Food and Nutrition, Health Science Sector, Federal University of Paraná, Campus III, 80210-170 Curitiba, Paraná, Brazil.
| | - Suelen Ávila
- Postgraduate Program in Food and Nutrition, Health Science Sector, Federal University of Paraná, Campus III, 80210-170 Curitiba, Paraná, Brazil.
| | - Schaina Andriela Pontarollo Etgeton
- Postgraduate Program in Food and Nutrition, Health Science Sector, Federal University of Paraná, Campus III, 80210-170 Curitiba, Paraná, Brazil
| | - Jair José de Lima
- Postgraduate Program in Food and Nutrition, Nutrition Department, Health Science Sector, Federal University of Paraná, Campus III, 80210-170 Curitiba, Paraná, Brazil
| | - Mayara Padovan Dos Santos
- Postgraduate Program in Chemistry, Federal University of Paraná, Polytechnic Center, 81531-980 Curitiba, Paraná, Brazil
| | - Marco Tadeu Grassi
- Chemistry Department, Federal University of Paraná, Polytechnic Center, 81530-000 Curitiba, Paraná, Brazil
| | - Claudia Carneiro Hecke Krüger
- Postgraduate Program in Food and Nutrition, Nutrition Department, Health Science Sector, Federal University of Paraná, Campus III, 80210-170 Curitiba, Paraná, Brazil
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Ikram A, Khalid W, Wajeeha Zafar KU, Ali A, Afzal MF, Aziz A, Faiz Ul Rasool I, Al-Farga A, Aqlan F, Koraqi H. Nutritional, biochemical, and clinical applications of carob: A review. Food Sci Nutr 2023; 11:3641-3654. [PMID: 37457186 PMCID: PMC10345664 DOI: 10.1002/fsn3.3367] [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: 10/31/2022] [Revised: 03/18/2023] [Accepted: 03/28/2023] [Indexed: 07/18/2023] Open
Abstract
Carob is botanically called as Ceratonia siliqua and belongs to the Legumes family. The fruit is derived from hermaphrodite trees and hard in shape. The carob contains high sugar contents in pulp, fat in seed and minerals like potassium, calcium, and phosphorus are present in pods. Polyphenols and antioxidants are abundant in leaves and pods. It can be used for enhancing human health due to its high nutritional profile. Carob gum is used in the pharmaceutical industry in the form of pomades, anti-celiac ingredients, pills, and dental paste. The clinical carob can aid as an anti-cancer, anti-reflux, anti-diabetic, anti-diarrheal, anti-hyperlipidemia, anti-bacterial, anti-microbial, and anti-fungal. Nowadays, carob seeds are being used as an alternative to cocoa powder in food items whereas the leaves, pods, and seeds of carob are also historically used as food for animal feed. However, these parts of carob are available in markets with reasonable prices. Carob production, though with a rising contribution, contributes to the local economy. In this sense, we can incorporate knowledge on the chemical properties and the biological effect of carob fruits on human health. In this study, the supportive and health-promoting impacts of carob are discussed along with the clinical testing obtained from natural constituents of carob. In addition, further studies can be performed to extract and separate polyphenols and antioxidant potential for the development of functional that play a valuable role in pharmaceutical and food sectors.
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Affiliation(s)
- Ali Ikram
- University Institute of Food Science and Technology, The University of Lahore Lahore Pakistan
| | - Waseem Khalid
- University Institute of Food Science and Technology, The University of Lahore Lahore Pakistan
- Department of Food Science, Faculty of Life Sciences Government College University Faisalabad Pakistan
| | | | - Anwar Ali
- Department of Epidemiology and Health Statistics, Xiangya School of Public Health Central South University Changsha China
| | - Muhammad Faizan Afzal
- Department of Food Science, Faculty of Life Sciences Government College University Faisalabad Pakistan
| | - Afifa Aziz
- Department of Food Science, Faculty of Life Sciences Government College University Faisalabad Pakistan
| | - Izza Faiz Ul Rasool
- Department of Food Science, Faculty of Life Sciences Government College University Faisalabad Pakistan
| | - Ammar Al-Farga
- Department of Biochemistry, College of Sciences University of Jeddah Jeddah Saudi Arabia
| | - Faisal Aqlan
- Department of Chemistry, College of Sciences Ibb University Ibb Governorate Yemen
| | - Hyrije Koraqi
- Faculty of Food Science and Biotechnology UBT-Higher Education Institution Pristina Kosovo
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Konsue N, Bunyameen N, Donlao N. Utilization of young jackfruit (Artocarpus heterophyllus Lam.) as a plant-based food ingredient: Influence of maturity on chemical attributes and changes during in vitro digestion. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114721] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/07/2023]
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Đorđević NO, Stanisavljević N, Todorović Vukotić N, Novović K, Žakula JJ, Stanković D, Pajović SB. Antioxidant and cytotoxic activity of red wine after in vitro simulated digestion in the presence of complex food matrix. Nat Prod Res 2023; 37:990-995. [PMID: 35793426 DOI: 10.1080/14786419.2022.2095380] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
Abstract
The beneficial effect of moderate wine consumption is attributed to its micronutrients, especially polyphenols and largely depends on the digestion process. This work aimed to examine the influence of in vitro simulated digestion in the presence of complex food matrix on antioxidant and cytotoxic activity of red wine. The obtained results showed that total phenolic content of wine sample after in vitro digestion was higher compared to undigested wine, while the antioxidant activity of these samples was similar before and after digestion. Furthermore, it has been noticed that digested wine showed cytotoxic activity on SKBR3 breast adenocarcinoma cells near 20% after 72 h of treatment. This pioneering study that examined biological potential of in vitro digested wine in the presence of complex food matrix indicate that antioxidant and cytotoxic activity of red wine is preserved after digestion.
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Affiliation(s)
- Neda O Đorđević
- Laboratory of Molecular Biology and Endocrinology, Institute of Nuclear Sciences 'Vinča' National Institute of the Republic of Serbia, University of Belgrade, Belgrade, Serbia
| | - Nemanja Stanisavljević
- Institute of Molecular Genetics and Genetic Engineering, University of Belgrade, Belgrade, Serbia
| | - Nevena Todorović Vukotić
- Laboratory of Molecular Biology and Endocrinology, Institute of Nuclear Sciences 'Vinča' National Institute of the Republic of Serbia, University of Belgrade, Belgrade, Serbia
| | - Katarina Novović
- Institute of Molecular Genetics and Genetic Engineering, University of Belgrade, Belgrade, Serbia
| | - Jelena J Žakula
- Laboratory of Molecular Biology and Endocrinology, Institute of Nuclear Sciences 'Vinča' National Institute of the Republic of Serbia, University of Belgrade, Belgrade, Serbia
| | - Dalibor Stanković
- Institute of Nuclear Sciences 'Vinča' National Institute of the Republic of Serbia, University of Belgrade, Belgrade, Serbia.,Faculty of Chemistry, University of Belgrade, Belgrade, Serbia
| | - Snežana B Pajović
- Laboratory of Molecular Biology and Endocrinology, Institute of Nuclear Sciences 'Vinča' National Institute of the Republic of Serbia, University of Belgrade, Belgrade, Serbia
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Červenka L, Frühbauerová M, Palarčík J, Muriqi S, Velichová H. The Effect of Vibratory Grinding Time on Moisture Sorption, Particle Size Distribution, and Phenolic Bioaccessibility of Carob Powder. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27227689. [PMID: 36431790 PMCID: PMC9698127 DOI: 10.3390/molecules27227689] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 10/12/2022] [Revised: 11/05/2022] [Accepted: 11/07/2022] [Indexed: 11/11/2022]
Abstract
Carob pod powder, an excellent source of health-promoting substances, has found its use in a wide range of food products. Grinding conditions affect the physical and chemical properties of the powder, but their influence on the bioaccessibility of phenolic compounds in carob pod powder has not yet been determined. The carob pods were ground for 30-180 s in a vibratory grinder. The median values (D50) of particle size decreased after 60 s of grinding (87.9 μm), then increased to 135.1 μm. Lightness showed a negative correlation with D50 and aw, while the values of redness and yellowness decreased with the reduction in particle size and water activity. The smaller the value of D50, the higher the equilibrium moisture content of carob powder. Phenolic acids (vanillic, ferulic, cinnamic) and flavonoids (luteolin, naringenin, apigenin) were found in all samples of carob powder. The grinding time influenced their content in carob powder, with maximum values at 180 s. Similar observations were made when assessing antioxidant capacity. The in vitro digestion process only improved the bioaccessibility of catechin content in all samples. However, the bioaccessibility of the phenolic compounds and the total phenolic and flavonoid contents decreased with the increase in grinding time. Our findings revealed that the grinding of carob pods for 180 s improved the extractability of phenolics; however, their bioaccessibility was reduced. It is sufficient to ground the carob pod for 30 s, ensuring good availability of nutraceuticals and lower energy cost for grinding.
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Affiliation(s)
- Libor Červenka
- Department of Analytical Chemistry, Faculty of Chemical Technology, University of Pardubice, Studentská 573, 532 10 Pardubice, Czech Republic
- Correspondence:
| | - Michaela Frühbauerová
- Department of Analytical Chemistry, Faculty of Chemical Technology, University of Pardubice, Studentská 573, 532 10 Pardubice, Czech Republic
| | - Jiří Palarčík
- Institute of Environmental and Chemical Engineering, Faculty of Chemical Technology, University of Pardubice, Studentská 573, 532 10 Pardubice, Czech Republic
| | - Sali Muriqi
- Department of Analytical Chemistry, Faculty of Chemical Technology, University of Pardubice, Studentská 573, 532 10 Pardubice, Czech Republic
| | - Helena Velichová
- Department of Food Analysis and Chemistry, Faculty of Technology, Tomáš Baťa University in Zlín, Nám. T. G. Masaryka 5555, 460 01 Zlín, Czech Republic
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Fan S, Li J, Zhang X, Xu D, Liu X, Dias AC, Zhang X, Chen C. A study on the identification, quantification, and biological activity of compounds from Cornus officinalis before and after in vitro gastrointestinal digestion and simulated colonic fermentation. J Funct Foods 2022. [DOI: 10.1016/j.jff.2022.105272] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/31/2022] Open
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Evaluation of the effects of simulated in vitro digestion by Gastrodia elata on biological activity and gut microflora regulation. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.102147] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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Frühbauerová M, Červenka L, Hájek T, Pouzar M, Palarčík J. Bioaccessibility of phenolics from carob (Ceratonia siliqua L.) pod powder prepared by cryogenic and vibratory grinding. Food Chem 2022; 377:131968. [PMID: 34995960 DOI: 10.1016/j.foodchem.2021.131968] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2021] [Revised: 12/07/2021] [Accepted: 12/26/2021] [Indexed: 11/04/2022]
Abstract
Carob pod powder prepared by cryogenic (CG) and vibratory grinding for 4 min (VG-4) and 8 min (VG-8) was evaluated for its antioxidant properties, and phenolic content. The bioaccessibility of phenolics was determined after the oral, gastric, and intestinal digestion phases in vitro. CG carob powder had a higher total phenolic content (6.46 mg gallic acid/g) and antioxidant capacities in terms of DPPH (15.60 mg Trolox/g) and ABTS (28.58 mg Trolox/g) assays. Quercitrin (44.54-64.68 μg/g) and cinnamic acid (27.48-31.40 μg/g) were the most abundant phenolics in all carob powder samples determined by liquid chromatography. The bioaccessibility of only ferulic acid (108%) had increased after digestion of the CG carob powder. Vibratory grinding (VG-4 and VG-8) improved the bioaccessibility of cinnamic acid (86-87%), vanillic acid (87-95%), quercitrin (33-34%), and naringenin (19-22%). A better bioaccessibility of phenolic constituents was observed for vibratory ground carob powder.
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Affiliation(s)
- Michaela Frühbauerová
- Department of Analytical Chemistry, Faculty of Chemical Technology, University of Pardubice, Studentská 573, Pardubice 53210, Czech Republic.
| | - Libor Červenka
- Department of Analytical Chemistry, Faculty of Chemical Technology, University of Pardubice, Studentská 573, Pardubice 53210, Czech Republic.
| | - Tomáš Hájek
- Department of Analytical Chemistry, Faculty of Chemical Technology, University of Pardubice, Studentská 573, Pardubice 53210, Czech Republic.
| | - Miloslav Pouzar
- Institute of Environmental and Chemical Engineering and Faculty of Chemical Technology, University of Pardubice, Studentská 573, Pardubice 53210, Czech Republic.
| | - Jiří Palarčík
- Institute of Environmental and Chemical Engineering and Faculty of Chemical Technology, University of Pardubice, Studentská 573, Pardubice 53210, Czech Republic.
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Particle Size Effect of Integral Carob Flour on Bioaccessibility of Bioactive Compounds during Simulated Gastrointestinal Digestion. Foods 2022; 11:foods11091272. [PMID: 35563995 PMCID: PMC9101685 DOI: 10.3390/foods11091272] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2022] [Revised: 04/23/2022] [Accepted: 04/26/2022] [Indexed: 02/05/2023] Open
Abstract
Carob fruit is native to the Mediterranean region and produced mainly in Portugal, Italy, Morocco and Turkey. The production of the carob fruit in Portugal is highly extensive and sustainable. Currently, carob flour (CF) production is mainly achieved after pulp separation, despite it having been demonstrated that the seeds improve the extraction efficiency of bioactive compounds such as polyphenols, promoting human health. This study aimed to produce an integral CF through an innovative process and assess its physicochemical and bioactive properties at different particle sizes throughout simulated gastrointestinal tract (GIT) digestion. The sugar content profile obtained throughout GIT digestion indicated that sucrose, the sugar present at the highest concentration in undigested CF, was digested and broken down into simple sugars, namely glucose and fructose. The total phenolic content (TPC) and antioxidant activity obtained for the ≤100 µm fraction were in accordance and gastric digestion promoted an increase in the TPC value compared to the undigested sample. The >100 µm fractions displayed a distinct profile from the ≤100 µm fraction. This study showed that the particle size affects the sugar, antioxidant and total phenolic content of CFs and also their gastrointestinal tract digestion. The ≤100 µm fraction demonstrated the most suitable profile as a functional food ingredient.
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Coelho M, Oliveira C, Coscueta ER, Fernandes J, Pereira RN, Teixeira JA, Rodrigues AS, Pintado ME. Bioactivity and Bioaccessibility of Bioactive Compounds in Gastrointestinal Digestion of Tomato Bagasse Extracts. Foods 2022; 11:foods11071064. [PMID: 35407151 PMCID: PMC8997470 DOI: 10.3390/foods11071064] [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: 01/26/2022] [Revised: 03/23/2022] [Accepted: 03/25/2022] [Indexed: 11/30/2022] Open
Abstract
A nutrient-rich diet is a key to improving the chemical signals, such as antioxidants, which modulate pathogens’ resistance in the gut and prevent diseases. A current industrial problem is the generation of undervalued by-products, such as tomato bagasse, which are rich in bioactive compounds and of commercial interest (carotenoids and phenolic compounds). This work analyzed the effect of gastrointestinal digestion on the bioactivity and bioaccessibility of carotenoids and phenolic compounds from tomato bagasse extracts. Thus, the extraction by ohmic heating (OH) technology was compared with conventional (organic solvents). The results showed that the main phenolic compounds identified by UPLC-qTOF-MS were p-coumaric acid, naringenin, and luteolin. A higher recovery index for total phenolic compounds throughout the gastrointestinal digestion was observed for OH while for carotenoids, a strong reduction after stomach conditions was observed for both extracts. Furthermore, colon-available fraction exhibited a prebiotic effect upon different Bifidobacterium and Lactobacillus, but a strain-dependent and more accentuated effect on OH. Thus, the extraction technology highly influenced bioaccessibility, with OH demonstrating a positive impact on the recovery of bioactive compounds and related health benefits, such as antioxidant, anti-hypertensive, prebiotic, and anti-inflammatory properties. Of these properties, the last is demonstrated here for the first time.
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Affiliation(s)
- Marta Coelho
- CBQF—Centro de Biotecnologia e Química Fina-Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal; (M.C.); (C.O.); (E.R.C.); (J.F.)
- LABBELS—Associate Laboratory-CEB-Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal; (R.N.P.); (J.A.T.)
| | - Carla Oliveira
- CBQF—Centro de Biotecnologia e Química Fina-Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal; (M.C.); (C.O.); (E.R.C.); (J.F.)
| | - Ezequiel R. Coscueta
- CBQF—Centro de Biotecnologia e Química Fina-Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal; (M.C.); (C.O.); (E.R.C.); (J.F.)
| | - João Fernandes
- CBQF—Centro de Biotecnologia e Química Fina-Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal; (M.C.); (C.O.); (E.R.C.); (J.F.)
| | - Ricardo N. Pereira
- LABBELS—Associate Laboratory-CEB-Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal; (R.N.P.); (J.A.T.)
| | - José A. Teixeira
- LABBELS—Associate Laboratory-CEB-Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal; (R.N.P.); (J.A.T.)
| | - António Sebastião Rodrigues
- Centre for Toxicogenomics and Human Health, Genetics, Oncology and Human Toxicology, NOVA Medical School, Faculdade de Ciências Médicas, Universidade Nova de Lisboa, 1169-056 Lisbon, Portugal;
| | - Manuela E. Pintado
- CBQF—Centro de Biotecnologia e Química Fina-Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal; (M.C.); (C.O.); (E.R.C.); (J.F.)
- Correspondence:
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Ștefănescu BE, Nemes SA, Teleky BE, Călinoiu LF, Mitrea L, Martău GA, Szabo K, Mihai M, Vodnar DC, Crișan G. Microencapsulation and Bioaccessibility of Phenolic Compounds of Vaccinium Leaf Extracts. Antioxidants (Basel) 2022; 11:antiox11040674. [PMID: 35453359 PMCID: PMC9030406 DOI: 10.3390/antiox11040674] [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: 02/15/2022] [Revised: 03/28/2022] [Accepted: 03/28/2022] [Indexed: 02/04/2023] Open
Abstract
In recent years, Vaccinium spp. (bilberry-VMT, lingonberry-VVIT, and blueberry-VCS) have sparked particular interest for their prospective health benefits. The latest investigations have place them as important alternative sources of nutraceuticals as their leaves are the main by-products of berry harvesting. The present study is aimed at investigating the bioaccessibility of phenolic compounds from leaves of the Vaccinium species, both as microencapsulated powder and aqueous extracts, following exposure to in vitro simulated digestion. Moreover, the impact of maltodextrin and glucose microencapsulation carriers on the extracts’ phenolic content was assessed. Prior to encapsulation, the viscosity of the emulsions was shown at a shear stress of 50 s−1 dilatant and a Newtonian behaviour above this value with a final viscosity between 1.024 and 1.049 mPa·s. The final microencapsulation yield for the samples ranged between 79 and 81%. Although the microencapsulated forms presented a targeted release at the intestinal level, the phenolic content decreased after gastrointestinal digestion. The bioaccessibility of the microencapsulated extracts showed higher values than their non-encapsulated counterparts, with the highest value of 45.43% in the VVIT sample, followed by VCS with 41.07%. However, the non-encapsulated VCS sample presented high bioaccessibility after in vitro digestion (38.65%). As concluded, further in vivo research should be conducted on the leaves of the Vaccinium species.
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Affiliation(s)
- Bianca Eugenia Ștefănescu
- Department of Pharmaceutical Botany, “Iuliu Hațieganu” University of Medicine and Pharmacy, 400337 Cluj-Napoca, Romania; (B.E.Ș.); (G.C.)
- Life Science Institute, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania;
| | - Silvia-Amalia Nemes
- Institute of Life Sciences, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, 400372 Cluj-Napoca, Romania; (S.-A.N.); (L.F.C.); (L.M.); (G.A.M.); (K.S.)
| | - Bernadette-Emőke Teleky
- Life Science Institute, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania;
| | - Lavinia Florina Călinoiu
- Institute of Life Sciences, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, 400372 Cluj-Napoca, Romania; (S.-A.N.); (L.F.C.); (L.M.); (G.A.M.); (K.S.)
| | - Laura Mitrea
- Institute of Life Sciences, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, 400372 Cluj-Napoca, Romania; (S.-A.N.); (L.F.C.); (L.M.); (G.A.M.); (K.S.)
| | - Gheorghe Adrian Martău
- Institute of Life Sciences, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, 400372 Cluj-Napoca, Romania; (S.-A.N.); (L.F.C.); (L.M.); (G.A.M.); (K.S.)
| | - Katalin Szabo
- Institute of Life Sciences, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, 400372 Cluj-Napoca, Romania; (S.-A.N.); (L.F.C.); (L.M.); (G.A.M.); (K.S.)
| | - Mihaela Mihai
- Institute of Life Sciences, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, 400372 Cluj-Napoca, Romania; (S.-A.N.); (L.F.C.); (L.M.); (G.A.M.); (K.S.)
- Correspondence: (M.M.); (D.C.V.); Tel.: +40-747-341-881 (D.C.V.)
| | - Dan Cristian Vodnar
- Institute of Life Sciences, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, 400372 Cluj-Napoca, Romania; (S.-A.N.); (L.F.C.); (L.M.); (G.A.M.); (K.S.)
- Correspondence: (M.M.); (D.C.V.); Tel.: +40-747-341-881 (D.C.V.)
| | - Gianina Crișan
- Department of Pharmaceutical Botany, “Iuliu Hațieganu” University of Medicine and Pharmacy, 400337 Cluj-Napoca, Romania; (B.E.Ș.); (G.C.)
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13
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Liović N, Čikeš‐Čulić V, Fredotović Ž, Krešić G, Bilušić T. The effect of processing techniques on the antiproliferative activity of blueberry phenolics before and after in vitro digestion. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16140] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Nikolina Liović
- Department of Food and Nutrition Faculty of Tourism and Hospitality Management University of Rijeka Opatija Croatia
| | | | | | - Greta Krešić
- Department of Food and Nutrition Faculty of Tourism and Hospitality Management University of Rijeka Opatija Croatia
| | - Tea Bilušić
- Faculty of Chemistry and Technology University of Split Split Croatia
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14
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Rodríguez-Solana R, Esteves E, Mansinhos I, Gonçalves S, Pérez-Santín E, Galego L, Romano A. Influence of elaboration process on chemical, biological, and sensory characteristics of European pennyroyal liqueurs. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:4076-4089. [PMID: 33349925 DOI: 10.1002/jsfa.11043] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/15/2020] [Revised: 12/14/2020] [Accepted: 12/21/2020] [Indexed: 06/12/2023]
Abstract
BACKGROUND Mentha pulegium is an aromatic and medicinal plant used in different Mediterranean herb-based liqueurs, whose phytochemical composition depends on the elaboration technique used. The aim of this work was to investigate differences in the sensory, chemical, and biological characteristics of pennyroyal liqueurs elaborated by hydro-alcoholic (HI) and aqueous (AI) infusions, percolation (P), maceration (M), and distillation (D) techniques, and by the mixture of spirit with pennyroyal essential oil (EO). The volatile composition determined by gas chromatography-mass spectrometry (GC-MS) and gas chromatography coupled to flame ionization detection (GC-FID), the total phenolic (TPC) and flavonoid (TFC) contents, the antioxidant (AC), and enzyme (α-glucosidase, tyrosinase, and acetylcholinesterase) inhibitory capacities, and the sensory analysis by napping, were evaluated in the liqueurs obtained. RESULTS Monoterpenes and sesquiterpenes were the main volatiles present in liqueurs. The M, P, HI, and AI liqueurs showed the highest TPC, TFC, and AC values; and pulegone, the main hepatotoxic chemotype, was found in concentrations that gave rise to concern. The D and EO liqueurs stand out for their acceptable pulegone content and greater tyrosinase inhibition. Similar liqueur classifications were achieved by sensory analyses, and physico-chemical and biological analyses using multiple factor and principal component analyses, respectively. CONCLUSION These results are an important contribution to the identification of the most appropriate elaboration conditions for herbal liqueurs with the healthiest chemical composition and functional properties. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Raquel Rodríguez-Solana
- Faculdade de Ciências e Tecnologia, MED - Mediterranean Institute for Agriculture, Environment and Development, Universidade do Algarve, Faro, Portugal
- Food Science and Health, Andalusian Institute of Agricultural and Fisheries Research and Training (IFAPA), Córdoba, Spain
| | - Eduardo Esteves
- CCMAR - Centro de Ciências do Mar, Universidade do Algarve, Departamento de Engenharia Alimentar, Instituto Superior de Engenharia, Universidade do Algarve, Faro, Portugal
| | - Inês Mansinhos
- Faculdade de Ciências e Tecnologia, MED - Mediterranean Institute for Agriculture, Environment and Development, Universidade do Algarve, Faro, Portugal
| | - Sandra Gonçalves
- Faculdade de Ciências e Tecnologia, MED - Mediterranean Institute for Agriculture, Environment and Development, Universidade do Algarve, Faro, Portugal
| | | | - Ludovina Galego
- Departamento de Engenharia Alimentar, Instituto Superior de Engenharia, MED - Mediterranean Institute for Agriculture, Environment and Development, Universidade do Algarve, Faro, Portugal
| | - Anabela Romano
- Faculdade de Ciências e Tecnologia, MED - Mediterranean Institute for Agriculture, Environment and Development, Universidade do Algarve, Faro, Portugal
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15
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Sustainability Opportunities for Mediterranean Food Products through New Formulations Based on Carob Flour (Ceratonia siliqua L.). SUSTAINABILITY 2021. [DOI: 10.3390/su13148026] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
Abstract
Carob flour is increasingly popular in innovative functional foods. Its main producers are Mediterranean countries, facing health and nutrition challenges, and difficulties in tackling climate change. This study aims at formulating innovative sustainable bakery products of high nutritional value while pleasing the consumer and addressing regional challenges. Hence, carob flour was obtained by grinding sun-dried carob pods, thus reducing the environmental impact, and preserving carob’s high nutraceutical value. Different bread formulations resulted from the blend of wheat flour with carob pulp (5, 10, 20, and 30%) and/or seed powder (5 and 10%), with no added fats, additives, or processing aids. New products were evaluated for their textural, chromatic, nutritional, aromatic, and hedonic properties. Carob is rich in aroma, antioxidants, and prebiotic fibers, and does not contain gluten, so when combined with wheat, the proportion of gluten in bread is reduced. Carob is also rich in minerals (4.16% and 2.00% ash, respectively in seed and pulp), and breadmaking seems to generate lesser furane derivatives than in white bread. In short, carob is typically Mediterranean and is a valuable local resource in the formulation of sustainable foods with high nutritional value, low carbon footprint, safe, healthy, tasty, and affordable, all at once.
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16
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GC-MS Metabolic Profile and α-Glucosidase-, α-Amylase-, Lipase-, and Acetylcholinesterase-Inhibitory Activities of Eight Peach Varieties. Molecules 2021; 26:molecules26144183. [PMID: 34299456 PMCID: PMC8306053 DOI: 10.3390/molecules26144183] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/14/2021] [Revised: 07/01/2021] [Accepted: 07/07/2021] [Indexed: 11/16/2022] Open
Abstract
The inhibition of certain digestive enzymes by target food matrices represents a new approach in the treatment of socially significant diseases. Proving the ability of fruits to inhibit such enzymes can support the inclusion of specific varieties in the daily diets of patients with diabetes, obesity, Alzheimer's disease, etc., providing them with much more than just valuable micro- and macromolecules. The current study aimed atidentifying and comparing the GC-MS metabolic profiles of eight peach varieties ("Filina", "Ufo 4, "Gergana", "Laskava", "July Lady", "Flat Queen", "Evmolpiya", and "Morsiani 90") grown in Bulgaria (local and introduced) and to evaluate the inhibitory potential of their extracts towards α-glucosidase, α-amylase, lipase, and acetylcholinesterase. In order to confirm samples' differences or similarities, principal component analysis (PCA) and hierarchical cluster analysis (HCA) were also applied to the identified metabolites. The results provide important insights into the metabolomic profiles of the eight peach varieties and represent a first attempt to characterize the peels of the peach varieties with respect to α-glucosidase-, α-amylase-, lipase-, and acetylcholinesterase-inhibitory activities. All of the studied peach extracts displayed inhibitory activity towards α-glucosidase (IC50: 125-757 mg/mL) and acetylcholinesterase (IC50: 60-739 mg/mL), but none of them affected α-amylase activity. Five of the eight varieties showed inhibitory activity towards porcine pancreatic lipase (IC50: 24-167 mg/mL). The obtained results validate the usefulness of peaches and nectarines as valuable sources of natural agents beneficial for human health, although further detailed investigation should be performed in order to thoroughly identify the enzyme inhibitors responsible for each activity.
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Carob Pulp: A Nutritional and Functional By-Product Worldwide Spread in the Formulation of Different Food Products and Beverages. A Review. Processes (Basel) 2021. [DOI: 10.3390/pr9071146] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023] Open
Abstract
Carob (Ceratonia siliqua L.) pod is a characteristic fruit from the Mediterranean regions. It is composed by seeds, the valuable part due to the extraction of locust bean gum, and the pulp, considered a by-product of the fruit processing industry. Carob pulp is a mixture of macro- and micronutrients, such as carbohydrates, vitamins and minerals, and secondary metabolites with functional properties. In the last few years, numerous studies on the chemical and biological characteristics of the pulp have been performed to encourage its commercial use. Its potential applications as a nutraceutical ingredient in many recipes for food and beverage elaborations have been extensively evaluated. Another aspect highlighted in this work is the use of alternative processes or conditions to mitigate furanic production, recognized for its toxicity. Furthermore, carob pulp’s similar sensorial, chemical and biological properties to cocoa, the absence of the stimulating alkaloids theobromine and caffeine, as well as its low-fat content, make it a healthier potential substitute for cocoa. This paper reviews the nutritional and functional values of carob pulp-based products in order to provide information on the proclaimed health-promoting properties of this interesting by-product.
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Rocchetti G, Tomas M, Zhang L, Zengin G, Lucini L, Capanoglu E. Red beet (Beta vulgaris) and amaranth (Amaranthus sp.) microgreens: Effect of storage and in vitro gastrointestinal digestion on the untargeted metabolomic profile. Food Chem 2020; 332:127415. [PMID: 32619945 DOI: 10.1016/j.foodchem.2020.127415] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2020] [Revised: 06/21/2020] [Accepted: 06/22/2020] [Indexed: 12/22/2022]
Abstract
This study aimed to investigate the combined effect of storage at 4 °C (10-days) and in vitro gastrointestinal digestion on the phytochemical profile of red beet (Beta vulgaris) and amaranth (Amaranthus sp.) microgreens. The untargeted profiling based on UHPLC-QTOF metabolomics allowed annotating 316 compounds, comprising mainly polyphenols and lipids. An impact of storage on the total phenolic content (TPC) was observed, with a maximum increase at 10-days of storage for both red beet (+1.3-fold) and amaranth (+1.1-fold). On the other hand, in vitro digestion of both red beet and amaranth microgreens produced a significant increase in TPC (36-88%), CUPRAC (27-40%), DPPH (6-43%), and BC (41-57%) to reach the maximum at 10 days of storage. Tyrosinase inhibitory potential also decreased following digestion. The combination of biochemical changes occurring in microgreen immature plants (likely in response to the harvest stress) with changes during digestion, determined the actual functional value of microgreens.
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Affiliation(s)
- Gabriele Rocchetti
- Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy
| | - Merve Tomas
- Department of Food Engineering, Faculty of Engineering and Natural Sciences, Istanbul Sabahattin Zaim University, 34303 Halkali, Istanbul, Turkey
| | - Leilei Zhang
- Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy
| | - Gokhan Zengin
- Department of Biology, Science Faculty, Selcuk University, Campus Konya, Turkey
| | - Luigi Lucini
- Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy.
| | - Esra Capanoglu
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, 34469 Maslak, Istanbul, Turkey
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Kokkinofta R, Yiannopoulos S, Stylianou MA, Agapiou A. Use of Chemometrics for Correlating Carobs Nutritional Compositional Values with Geographic Origin. Metabolites 2020; 10:E62. [PMID: 32050624 PMCID: PMC7074360 DOI: 10.3390/metabo10020062] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2019] [Revised: 01/31/2020] [Accepted: 02/05/2020] [Indexed: 12/14/2022] Open
Abstract
Carobs unique compositional and biological synthesis enables their characterization as functional foods. In the present study, 76 samples derived from fruit and seeds of carobs, with origin from the countries of the Mediterranean region (Cyprus, Greece, Italy, Spain, Turkey, Jordan and Palestine) were analyzed for their nutritional composition, in order to identify potential markers for their provenance and address the carobs' authenticity issue. Moisture, ash, fat, proteins, sugars (fructose, glucose, sucrose), dietary fibers and minerals (Ca, K, Mg, Na, P, Cu, Fe, Mn, Zn) were estimated following official methods. Due to the large number of data (76 samples × 17 parameters × 7 countries), chemometric techniques were employed to process them and extract conclusions. The samples of different geographical origin were discriminated with 79% success in total. The carobs from Cyprus, Italy and Spain were correctly classified without error. The main discriminators were found to be the dietary fibers, the carbohydrates and Cu, Zn and Mn, which emphasize their specific nutritional added value to the product and the country of origin impact. The results suggest that the proposed analytical approach is a powerful tool that enables the discrimination of carobs based on their country of origin. This research contributes to authenticity of carobs, adding value to local products.
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Affiliation(s)
| | | | - Marinos A. Stylianou
- Department of Chemistry, University of Cyprus, P.O. Box 20537, 1678 Nicosia, Cyprus
| | - Agapios Agapiou
- Department of Chemistry, University of Cyprus, P.O. Box 20537, 1678 Nicosia, Cyprus
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Hanousek Čiča K, Mrvčić J, Srečec S, Filipan K, Blažić M, Stanzer D. Physicochemical and aromatic characterization of carob macerates produced by different maceration conditions. Food Sci Nutr 2020; 8:942-954. [PMID: 32148803 PMCID: PMC7020328 DOI: 10.1002/fsn3.1374] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/17/2019] [Revised: 12/06/2019] [Accepted: 12/09/2019] [Indexed: 12/11/2022] Open
Abstract
Carob liqueur is an alcoholic drink (minimum 15% v/v of ethanol and 100 g/L of sugar) typical for the Mediterranean countries. In the current work, carob macerate produced by maceration of carob pods in hydroalcoholic base at different maceration conditions was characterized for the first time based on its aroma compounds/profile, physicochemical parameters, and chromatic characteristics. The results confirm the migration process of bioactive compounds, aroma compounds, and sugars flowing from the carob pod to the hydroalcoholic base. Changes in ethanol concentration modify the physical properties of the solvent and influence the phenolic and aroma compounds extraction, color, and acidity of the obtained samples. The higher content of phenolic compounds was determinate in the samples obtained in the darkness. The amounts of phenols were in the range of some red fruit liqueurs or walnut liqueurs, and sugars (mostly sucrose) ranging between 96 and 107 g/L. Twenty-six (out of total 94) aroma compounds were detected in all samples, of which 17 esters, 3 alcohols, 4 ketones, and 2 acids. Low molecular weight ethyl esters, ethyl hexanoate, ethyl 2-methyl propanoate, ethyl octanoate, ethyl benzoate, ethyl butanoate, and ethyl cinnamate, were the most abundant. Carob pod maceration in 50% v/v hydroalcoholic base (1:5 solid to liquid ratio) in darkness at room temperature during 8 weeks can be recommended as optimal maceration conditions for production of the aromatic carob macerate with functional properties.
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Affiliation(s)
| | - Jasna Mrvčić
- Faculty of Food Technology and BiotechnologyZagrebCroatia
| | | | | | | | - Damir Stanzer
- Faculty of Food Technology and BiotechnologyZagrebCroatia
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