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Zou J, Wang P, Xu H, Gan X, Zhang H, Chen L, Chen H, Wang F, Hu Y, Liu Y. Metabolic profile and bioactivity of the peel of Zhoupigan ( Citrus reticulata cv. Manau Gan), a special citrus variety in China, based on GC-MS, UPLC-ESI-MS/MS analysis, and in vitro assay. Food Chem X 2024; 23:101719. [PMID: 39224696 PMCID: PMC11367054 DOI: 10.1016/j.fochx.2024.101719] [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: 07/22/2024] [Revised: 08/02/2024] [Accepted: 08/05/2024] [Indexed: 09/04/2024] Open
Abstract
Zhoupigan (Citrus reticulata cv. Manau Gan) is a local citrus variety in China. Its peel, known as Zangju peel (ZJP). The metabolic profile and bioactivity of ZJP have not been adequately studied, resulting in underutilization of ZJP and a serious waste of resources. In this study, GC-MS identified 46 components in ZJP, which defined ZJP's distinct aroma. Furthermore, UPLC-ESI-MS/MS detected 1506 metabolites in ZJP, and the differential metabolites were primarily involved in the biosynthesis of flavonoids and phenylacetone. Additionally, 56 key differential metabolites with metabolic pathways were identified. ZJP had significant antioxidant activity and the enzyme inhibitory activity ranking as pancreatic lipase (IC50 = 3.71 mg/mL) > α-glucosidase (IC50 = 6.28 mg/mL) > α-amylase (IC50 = 8.02 mg/mL). This study aimed to evaluate the potential of ZJP as natural antioxidant and functional food source and to serve as foundation for the further development of ZJP products with specific functional attributes.
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Affiliation(s)
- Jialiang Zou
- Department of Pharmacy, Chengdu University of Traditional Chinese Medicine, Chengdu 611137, China
- State Key Laboratory of Southwestern Chinese Medicine Resources, Chengdu 611137, China
| | - Peng Wang
- Department of Pharmacy, Chengdu University of Traditional Chinese Medicine, Chengdu 611137, China
- State Key Laboratory of Southwestern Chinese Medicine Resources, Chengdu 611137, China
| | - Huanhuan Xu
- Department of Pharmacy, Chengdu University of Traditional Chinese Medicine, Chengdu 611137, China
- State Key Laboratory of Southwestern Chinese Medicine Resources, Chengdu 611137, China
| | - Xuelian Gan
- Department of Pharmacy, Chengdu University of Traditional Chinese Medicine, Chengdu 611137, China
- State Key Laboratory of Southwestern Chinese Medicine Resources, Chengdu 611137, China
| | - Huangsheng Zhang
- Department of Pharmacy, Chengdu University of Traditional Chinese Medicine, Chengdu 611137, China
- State Key Laboratory of Southwestern Chinese Medicine Resources, Chengdu 611137, China
| | - Lin Chen
- Department of Pharmacy, Chengdu University of Traditional Chinese Medicine, Chengdu 611137, China
- State Key Laboratory of Southwestern Chinese Medicine Resources, Chengdu 611137, China
| | - Hongping Chen
- Department of Pharmacy, Chengdu University of Traditional Chinese Medicine, Chengdu 611137, China
- State Key Laboratory of Southwestern Chinese Medicine Resources, Chengdu 611137, China
| | - Fu Wang
- Department of Pharmacy, Chengdu University of Traditional Chinese Medicine, Chengdu 611137, China
- State Key Laboratory of Southwestern Chinese Medicine Resources, Chengdu 611137, China
| | - Yuan Hu
- Department of Pharmacy, Chengdu University of Traditional Chinese Medicine, Chengdu 611137, China
- State Key Laboratory of Southwestern Chinese Medicine Resources, Chengdu 611137, China
| | - Youping Liu
- Department of Pharmacy, Chengdu University of Traditional Chinese Medicine, Chengdu 611137, China
- State Key Laboratory of Southwestern Chinese Medicine Resources, Chengdu 611137, China
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Spizzirri UG, Esposito L, Caputo P, Martuscelli M, Gaglianò M, Clodoveo ML, De Luca G, Rossi CO, Savastano M, Scarcelli E, Loizzo MR, Restuccia D, Aiello F. Carob pulp flour as an innovative source of bioactive molecules for the preparation of high-value-added jellies. Heliyon 2024; 10:e38354. [PMID: 39397963 PMCID: PMC11467575 DOI: 10.1016/j.heliyon.2024.e38354] [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: 06/18/2024] [Revised: 09/17/2024] [Accepted: 09/23/2024] [Indexed: 10/15/2024] Open
Abstract
The rising demand for healthier alternatives to traditional sugary products has driven the exploration of natural substitutes for sucrose. This study aimed to investigate carob pulp flour (CPF) as a viable alternative to sucrose in the production of high-value jellies with enhanced health benefits. Carob pulp flour was spectroscopically characterized, revealing the presence of bioactive molecules, such as natural antidiabetic polyols and polyphenols. Colorimetric tests demonstrated a significant concentration of polyphenolic molecules in CPF, with a remarkable scavenging activity against radical species in both organic and aqueous environments. Jellies based on CPF (CGC) were successfully prepared and exhibited strong antioxidant activity against ABTS (IC50 0.158 mg mL-1) and DPPH (IC50 0.175 mg mL-1) radicals, maintaining their properties over 15 days, unlike the sucrose-based control, which showed no antioxidant activity. The CPF-enhanced jellies consistently demonstrated higher G' values (in the range 20-35 °C) than the sucrose-based jellies, indicating improved consistency, elasticity, and strong gel properties, even at higher temperatures. Sensory analysis revealed significant differences, with CPF-based jellies displaying enhanced chocolate (2.3 ± 1.0), ripe fruit (2.3 ± 1.8), and caramel odors (2.0 ± 0.9), as well as increased bitterness and astringency, reduced sweetness, and improved texture. Additionally, CPF-based jellies exhibited significant hypoglycemic properties, with dose-dependent inhibitory effects on α-amylase (57.7 %) and α-glucosidase (50.3 %), and a moderate lipase inhibitory effect (48.6 %) at the maximum concentrations tested. The findings of this study highlight the potential of CPF as a functional ingredient in the food industry, offering a healthier alternative to sucrose in jelly production. The inclusion of CPF not only enhances the antioxidant and sensory properties of jellies but also contributes to significant hypoglycemic effects, making it a promising candidate for the development of functional foods with added health benefits.
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Affiliation(s)
- Umile Gianfranco Spizzirri
- Ionian Department of Law, Economics and Environment, University of Bari Aldo Moro, 74123, Taranto, Italy
| | - Luigi Esposito
- Department of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, 64100, Teramo, Italy
| | - Paolino Caputo
- Department of Chemistry and Chemical Technologies & UdR INSTM, University of Calabria, 87036, Rende, Italy
| | - Maria Martuscelli
- Department of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, 64100, Teramo, Italy
| | - Martina Gaglianò
- Department of Chemistry and Chemical Technologies & UdR INSTM, University of Calabria, 87036, Rende, Italy
| | - Maria Lisa Clodoveo
- Interdisciplinary Department of Medicine, University of Bari Aldo Moro, 70125, Bari, Italy
| | - Giuseppina De Luca
- Department of Chemistry and Chemical Technologies & UdR INSTM, University of Calabria, 87036, Rende, Italy
| | - Cesare Oliverio Rossi
- Department of Chemistry and Chemical Technologies & UdR INSTM, University of Calabria, 87036, Rende, Italy
| | - Marco Savastano
- Department of Management, Sapienza University of Rome, Via Del Castro Laurenziano 9, 00161, Rome, Italy
| | - Eva Scarcelli
- Department of Pharmacy, Health and Nutritional Sciences, University of Calabria, 87036, Rende, Italy
| | - Monica Rosa Loizzo
- Department of Pharmacy, Health and Nutritional Sciences, University of Calabria, 87036, Rende, Italy
| | - Donatella Restuccia
- Department of Management, Sapienza University of Rome, Via Del Castro Laurenziano 9, 00161, Rome, Italy
| | - Francesca Aiello
- Department of Pharmacy, Health and Nutritional Sciences, University of Calabria, 87036, Rende, Italy
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Ingegneri M, Braghini MR, Piccione M, De Stefanis C, Mandrone M, Chiocchio I, Poli F, Imbesi M, Alisi A, Smeriglio A, Trombetta D. Citrus Pomace as a Source of Plant Complexes to Be Used in the Nutraceutical Field of Intestinal Inflammation. Antioxidants (Basel) 2024; 13:869. [PMID: 39061937 PMCID: PMC11274116 DOI: 10.3390/antiox13070869] [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: 06/29/2024] [Revised: 07/13/2024] [Accepted: 07/16/2024] [Indexed: 07/28/2024] Open
Abstract
This study aims to recover the main by-product of Citrus fruits processing, the raw pomace, known also as pastazzo, to produce plant complexes to be used in the treatment of inflammatory bowel disease (IBD). Food-grade extracts from orange (OE) and lemon (LE) pomace were obtained by ultrasound-assisted maceration. After a preliminary phytochemical and biological screening by in vitro assays, primary and secondary metabolites were characterized by proton nuclear magnetic resonance (1H-NMR) and liquid chromatography coupled to diode array detection and electrospray ionization mass spectrometry (LC-DAD-ESI-MS) analyses. The intestinal bioaccessibility and antioxidant and anti-inflammatory properties were investigated by in vitro simulated gastro-intestinal digestion followed by treatments on a lipopolysaccharide (LPS)-stimulated human colorectal adenocarcinoma cell line (Caco-2). The tight junctions-associated structural proteins (ZO-1, Claudin-1, and Occludin), transepithelial electrical resistance (TEER), reactive oxygen species (ROS)-levels, expression of some key antioxidant (CAT, NRF2 and SOD2) and inflammatory (IL-1β, IL-6, TNF-α, IL-8) genes, and pNFkB p65 nuclear translocation, were evaluated. The OE and LE digesta, which did not show any significant difference in terms of phytochemical profile, showed significant effects in protecting against the LPS-induced intestinal barrier damage, oxidative stress and inflammatory response. In conclusion, both OE and LE emerged as potential candidates for further preclinical studies on in vivo IBD models.
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Affiliation(s)
- Mariarosaria Ingegneri
- Department of Chemical, Biological, Pharmaceutical and Environmental Sciences, University of Messina, Viale Ferdinando Stagno d’Alcontres 31, 98166 Messina, Italy; (M.I.); (M.I.); (D.T.)
| | - Maria Rita Braghini
- Research Unit of Genetics of Complex Phenotypes, Bambino Gesù Children’s Hospital, Istituti di Ricovero e Cura a Carattere Scientifico (IRCCS), 00165 Rome, Italy;
| | - Michela Piccione
- Core Facilities, Bambino Gesù Children’s Hospital, Istituti di Ricovero e Cura a Carattere Scientifico (IRCCS), 00165 Rome, Italy; (M.P.); (C.D.S.)
| | - Cristiano De Stefanis
- Core Facilities, Bambino Gesù Children’s Hospital, Istituti di Ricovero e Cura a Carattere Scientifico (IRCCS), 00165 Rome, Italy; (M.P.); (C.D.S.)
| | - Manuela Mandrone
- Department of Pharmacy and Biotechnology (FaBit), Alma Mater Studiorum, University of Bologna, Via Irnerio 42, 40126 Bologna, Italy; (M.M.); (I.C.); (F.P.)
| | - Ilaria Chiocchio
- Department of Pharmacy and Biotechnology (FaBit), Alma Mater Studiorum, University of Bologna, Via Irnerio 42, 40126 Bologna, Italy; (M.M.); (I.C.); (F.P.)
| | - Ferruccio Poli
- Department of Pharmacy and Biotechnology (FaBit), Alma Mater Studiorum, University of Bologna, Via Irnerio 42, 40126 Bologna, Italy; (M.M.); (I.C.); (F.P.)
| | - Martina Imbesi
- Department of Chemical, Biological, Pharmaceutical and Environmental Sciences, University of Messina, Viale Ferdinando Stagno d’Alcontres 31, 98166 Messina, Italy; (M.I.); (M.I.); (D.T.)
| | - Anna Alisi
- Research Unit of Genetics of Complex Phenotypes, Bambino Gesù Children’s Hospital, Istituti di Ricovero e Cura a Carattere Scientifico (IRCCS), 00165 Rome, Italy;
| | - Antonella Smeriglio
- Department of Chemical, Biological, Pharmaceutical and Environmental Sciences, University of Messina, Viale Ferdinando Stagno d’Alcontres 31, 98166 Messina, Italy; (M.I.); (M.I.); (D.T.)
| | - Domenico Trombetta
- Department of Chemical, Biological, Pharmaceutical and Environmental Sciences, University of Messina, Viale Ferdinando Stagno d’Alcontres 31, 98166 Messina, Italy; (M.I.); (M.I.); (D.T.)
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Cirrincione F, Ferranti P, Ferrara A, Romano A. A critical evaluation on the valorization strategies to reduce and reuse orange waste in bakery industry. Food Res Int 2024; 187:114422. [PMID: 38763672 DOI: 10.1016/j.foodres.2024.114422] [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: 02/06/2024] [Revised: 04/21/2024] [Accepted: 04/22/2024] [Indexed: 05/21/2024]
Abstract
Tons of orange by-products (OBPs) are generated during industrial orange processing. Currently, OBPs management is challenging due to their high amounts, physico-chemical characteristics (high water content, low pH, presence of essential oils) and seasonal nature of the production. Whereas agro-industrial OBPs can be highly valuable due to their abundant sources of bioactive compounds, which can add value to novel bakery products (e.g. bread, biscuits, cakes). This review covers the most recent research issues linked to the use of OBPs in bakery products, with a focus on available stabilization methods and on the main challenges to designing improved products. The application of OBPs improved the nutritional quality of bakery products, offering interesting sustainability benefits but also critical challenges. The valorization of OBPs may open new routes for the development of new natural ingredients for the food industry and lower food processing waste.
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Affiliation(s)
- Federica Cirrincione
- Department of Agricultural Sciences, University of Naples Federico II, Piazza Carlo di Borbone, 80055 Portici (Naples), Italy
| | - Pasquale Ferranti
- Department of Agricultural Sciences, University of Naples Federico II, Piazza Carlo di Borbone, 80055 Portici (Naples), Italy
| | - Alessandra Ferrara
- Department of Agricultural Sciences, University of Naples Federico II, Piazza Carlo di Borbone, 80055 Portici (Naples), Italy
| | - Annalisa Romano
- Department of Agricultural Sciences, University of Naples Federico II, Piazza Carlo di Borbone, 80055 Portici (Naples), Italy.
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Regolo L, Giampieri F, Battino M, Armas Diaz Y, Mezzetti B, Elexpuru-Zabaleta M, Mazas C, Tutusaus K, Mazzoni L. From by-products to new application opportunities: the enhancement of the leaves deriving from the fruit plants for new potential healthy products. Front Nutr 2024; 11:1083759. [PMID: 38895662 PMCID: PMC11184148 DOI: 10.3389/fnut.2024.1083759] [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: 10/29/2022] [Accepted: 05/03/2024] [Indexed: 06/21/2024] Open
Abstract
In the last decades, the world population and demand for any kind of product have grown exponentially. The rhythm of production to satisfy the request of the population has become unsustainable and the concept of the linear economy, introduced after the Industrial Revolution, has been replaced by a new economic approach, the circular economy. In this new economic model, the concept of "the end of life" is substituted by the concept of restoration, providing a new life to many industrial wastes. Leaves are a by-product of several agricultural cultivations. In recent years, the scientific interest regarding leaf biochemical composition grew, recording that plant leaves may be considered an alternative source of bioactive substances. Plant leaves' main bioactive compounds are similar to those in fruits, i.e., phenolic acids and esters, flavonols, anthocyanins, and procyanidins. Bioactive compounds can positively influence human health; in fact, it is no coincidence that the leaves were used by our ancestors as a natural remedy for various pathological conditions. Therefore, leaves can be exploited to manufacture many products in food (e.g., being incorporated in food formulations as natural antioxidants, or used to create edible coatings or films for food packaging), cosmetic and pharmaceutical industries (e.g., promising ingredients in anti-aging cosmetics such as oils, serums, dermatological creams, bath gels, and other products). This review focuses on the leaves' main bioactive compounds and their beneficial health effects, indicating their applications until today to enhance them as a harvesting by-product and highlight their possible reuse for new potential healthy products.
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Affiliation(s)
- Lucia Regolo
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali – Università Politecnica delle Marche, Ancona, Italy
| | - Francesca Giampieri
- Research Group on Foods, Nutritional Biochemistry and Health, Universidad Europea del Atlántico, Santander, Spain
- Department of Clinical Sciences, Polytechnic University of Marche, Ancona, Italy
| | - Maurizio Battino
- Research Group on Foods, Nutritional Biochemistry and Health, Universidad Europea del Atlántico, Santander, Spain
- Department of Clinical Sciences, Polytechnic University of Marche, Ancona, Italy
- International Joint Research Laboratory of Intelligent Agriculture and Agri-Product Processing, Jiangsu University, Zhenjiang, China
| | - Yasmany Armas Diaz
- Department of Clinical Sciences, Polytechnic University of Marche, Ancona, Italy
| | - Bruno Mezzetti
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali – Università Politecnica delle Marche, Ancona, Italy
- Research Group on Foods, Nutritional Biochemistry and Health, Universidad Europea del Atlántico, Santander, Spain
| | - Maria Elexpuru-Zabaleta
- Research Group on Foods, Nutritional Biochemistry and Health, Universidad Europea del Atlántico, Santander, Spain
| | - Cristina Mazas
- Research Group on Foods, Nutritional Biochemistry and Health, Universidad Europea del Atlántico, Santander, Spain
- Universidad Internacional Iberoamericana, Campeche, Mexico
| | - Kilian Tutusaus
- Research Group on Foods, Nutritional Biochemistry and Health, Universidad Europea del Atlántico, Santander, Spain
- Research Center for Foods, Nutritional Biochemistry and Health, Universidade Internacional do Cuanza, Cuito, Angola
| | - Luca Mazzoni
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali – Università Politecnica delle Marche, Ancona, Italy
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Santos NC, Almeida RLJ, de Andrade EWV, Gomes JP, de Medeiros MDFD, Pedrini MRDS. Breads formulated with avocado pulp powder as a fat substitute: Quality parameters and in vitro inhibition activities. J Food Sci 2024; 89:2110-2123. [PMID: 38450774 DOI: 10.1111/1750-3841.17014] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/12/2023] [Revised: 02/01/2024] [Accepted: 02/14/2024] [Indexed: 03/08/2024]
Abstract
The aim of the current study was to evaluate the influence of increasing contents (5%-25%) of avocado pulp powder (APP) produced by foam-mat drying (FMD) as a substitute for hydrogenated vegetable fat in bread on its nutritional composition, physical properties, α-amylase, α-glucosidase, and lipase inhibition, total phenolic content, antioxidant activity, color, structure, and x-ray diffraction patterns. The increase in the APP content decreased the values of lipids, carbohydrates, energy, firmness, and specific volume of breads. The inhibition of lipase activity showed a pronounced increase, while the total phenolic content and antioxidant activity were significantly elevated. The color parameters a* and b* were higher in the breads with added APP. The crystalline structure transitioned from type A to type V with 15% APP incorporation. Taken together, these results suggest that APP has potential to act as a healthier substitute for saturated fats in breads, paving the way to develop creative and innovative solutions for the functionalization of bakery food products.
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Affiliation(s)
- Newton Carlos Santos
- Bioprocess Laboratory, Chemical Engineering Department, Federal University of Rio Grande do Norte, Lagoa Nova, Natal, RN, Brazil
- Laboratory of Food Technology, Chemical Engineering Department, Federal University of Rio Grande do Norte, Lagoa Nova, Natal, RN, Brazil
| | - Raphael Lucas Jacinto Almeida
- Laboratory of Biochemical Engineering, Chemical Engineering Department, Federal University of Rio Grande do Norte, Lagoa Nova, Natal, RN, Brazil
| | | | - Josivanda Palmeira Gomes
- Laboratory of Processing and Storage of Agricultural Products, Agricultural Engineering Department, Federal University of Campina Grande, Campina Grande, PB, Brazil
| | - Maria de Fátima Dantas de Medeiros
- Laboratory of Food Technology, Chemical Engineering Department, Federal University of Rio Grande do Norte, Lagoa Nova, Natal, RN, Brazil
| | - Márcia Regina da Silva Pedrini
- Bioprocess Laboratory, Chemical Engineering Department, Federal University of Rio Grande do Norte, Lagoa Nova, Natal, RN, Brazil
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Gómez-Mejía E, Sacristán I, Rosales-Conrado N, León-González ME, Madrid Y. Valorization of Citrus reticulata Blanco Peels to Produce Enriched Wheat Bread: Phenolic Bioaccessibility and Antioxidant Potential. Antioxidants (Basel) 2023; 12:1742. [PMID: 37760045 PMCID: PMC10525822 DOI: 10.3390/antiox12091742] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2023] [Revised: 08/28/2023] [Accepted: 09/06/2023] [Indexed: 09/29/2023] Open
Abstract
The fortification of foods with bioactive polyphenols aims to improve their functional properties and to provide health benefits. Yet, to exert their benefits, phenolic compounds must be released from the food matrix and absorbed by the small intestine after digestion, so assessing their bioaccessibility is crucial to determine their potential role. This work aims to incorporate Citrus reticulata Blanco peel extracts into wheat bread as a promising opportunity to increase their bioactive potential, along with supporting the sustainable management of citrus-industry waste. A control and a wheat bread enriched at 2% and 4% (w/v) with a phenolic extract from mandarin peels were prepared and analyzed for antioxidant activity and phenolic composition using LC-MS and UV-Vis spectrophotometry. In addition, in vitro digestion was performed, and the digested extracts were analyzed with HPLC-MS/MS. The results showed a significant increase in total flavonoid content (TFC, 2.2 ± 0.1 mg·g-1), antioxidant activity (IC50 = 37 ± 4 mg·g-1), and contents of quercetin, caffeic acid, and hesperidin in the 4% (w/v) enriched bread. Yet, most polyphenols were completely degraded after the in vitro digestion process, barring hesperidin (159 ± 36 μg·g-1), highlighting the contribution of citrus enrichment in the development of an enriched bread with antioxidant potential.
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Affiliation(s)
- Esther Gómez-Mejía
- Department of Analytical Chemistry, Faculty of Chemistry, Complutense University of Madrid, 28040 Madrid, Spain; (I.S.); (M.E.L.-G.); (Y.M.)
| | | | - Noelia Rosales-Conrado
- Department of Analytical Chemistry, Faculty of Chemistry, Complutense University of Madrid, 28040 Madrid, Spain; (I.S.); (M.E.L.-G.); (Y.M.)
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Tundis R, Augimeri G, Vivacqua A, Romeo R, Sicari V, Bonofiglio D, Loizzo MR. Anti-Inflammatory and Antioxidant Effects of Leaves and Sheath from Bamboo ( Phyllostacys edulis J. Houz). Antioxidants (Basel) 2023; 12:1239. [PMID: 37371969 DOI: 10.3390/antiox12061239] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/01/2023] [Revised: 06/02/2023] [Accepted: 06/06/2023] [Indexed: 06/29/2023] Open
Abstract
Bamboo (Phyllostacys edulis J. Houz) has become an emerging forest resource of economic and ecological significance with health benefits. Since the beneficial effects of the non-edible parts of bamboo have not been thoroughly explored, we characterized in this study bamboo leaf (BL) and sheath (BS) extracts. The total phenol and flavonoid content (TPC and TFC), antioxidant activity (ABTS, DPPH, FRAP and β-carotene bleaching test) and anti-inflammatory properties were determined. Leaves exhibited a TPC value of 73.92 mg equivalent (eq) gallic acid/g fresh weight (FW) and a TFC value of 56.75 mg eq quercetin/g FW. Ultra-High-Performance Liquid Chromatography (UHPLC) coupled with photo diode array detector (PDA) analysis revealed evidence for the presence of protocatechuic acid, isoorientin, orientin and isovitexin in BL, whereas BS was rich in phenolic acids. Both samples demonstrated a significant ability to scavenge radicals against ABTS·+, with an inhibitory concentration of 50% of 3.07 μg/mL for BL and 6.78 μg/mL for BS. At a concentration of 0.1 and 0.2 mg/mL, BS decreased reactive oxygen species production without hampering cell viability in HepG2 liver cells, while at the same concentrations, BL exhibited cytotoxicity in HepG2 cells. In addition, 0.1 and 0.2 mg/mL BS and BL reduced Interleukin-6 and Monocyte Chemoattractant Protein-1 production in human lipopolysaccharide-stimulated THP-1 macrophages, without affecting cell viability. These findings highlight the anti-inflammatory and antioxidant properties of BL and BS, corroborating their different potential applications in the nutraceutical, cosmetic and pharmaceutical industries.
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Affiliation(s)
- Rosa Tundis
- Department of Pharmacy, Health and Nutritional Sciences, University of Calabria, 87036 Rende, CS, Italy
| | - Giuseppina Augimeri
- Department of Pharmacy, Health and Nutritional Sciences, University of Calabria, 87036 Rende, CS, Italy
| | - Adele Vivacqua
- Department of Pharmacy, Health and Nutritional Sciences, University of Calabria, 87036 Rende, CS, Italy
| | - Rosa Romeo
- Department of Agriculture, Mediterranea University of Reggio Calabria, 89122 Reggio Calabria, RC, Italy
| | - Vincenzo Sicari
- Department of Agriculture, Mediterranea University of Reggio Calabria, 89122 Reggio Calabria, RC, Italy
| | - Daniela Bonofiglio
- Department of Pharmacy, Health and Nutritional Sciences, University of Calabria, 87036 Rende, CS, Italy
| | - Monica Rosa Loizzo
- Department of Pharmacy, Health and Nutritional Sciences, University of Calabria, 87036 Rende, CS, Italy
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Maiuolo J, Bosco F, Guarnieri L, Nucera S, Ruga S, Oppedisano F, Tucci L, Muscoli C, Palma E, Giuffrè AM, Mollace V. Protective Role of an Extract Waste Product from Citrus bergamia in an In Vitro Model of Neurodegeneration. PLANTS (BASEL, SWITZERLAND) 2023; 12:plants12112126. [PMID: 37299105 DOI: 10.3390/plants12112126] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/02/2023] [Revised: 05/22/2023] [Accepted: 05/23/2023] [Indexed: 06/12/2023]
Abstract
A balanced diet, rich in fruits and vegetables and ensuring the intake of natural products, has been shown to reduce or prevent the occurrence of many chronic diseases. However, the choice to consume large quantities of fruits and vegetables leads to an increase in the amount of waste, which can cause an alteration in environmental sustainability. To date, the concept of a "byproduct" has evolved, now being understood as a waste product from which it is still possible obtain useful compounds. Byproducts in the agricultural sector are a rich source of bioactive compounds, capable of possessing a second life, decreasing the amount of waste products, the disposal costs, and environmental pollution. A promising and well-known citrus of the Mediterranean diet is the bergamot (Citrus bergamia, Risso et Poiteau). The composition of bergamot is known, and the rich presence of phenolic compounds and essential oils has justified the countless beneficial properties found, including anti-inflammatory, antioxidant, anti-cholesterolemic, and protective activity for the immune system, heart failure, and coronary heart diseases. The industrial processing of bergamot fruits leads to the formation of bergamot juice and bergamot oil. The solid residues, referred to as "pastazzo", are normally used as feed for livestock or pectin production. The fiber of bergamot (BF) can be obtained from pastazzo and could exert an interesting effect thanks to its content of polyphenols. The aims of this work were twofold: (a) to have more information (composition, polyphenol and flavonoid content, antioxidant activity, etc.) on BF powder and (b) to verify the effects of BF on an in vitro model of neurotoxicity induced by treatment with amyloid beta protein (Aβ). In particular, a study of cell lines was carried out on both neurons and oligodendrocytes, to measure the involvement of the glia and compare it with that of the neurons. The results obtained showed that BF powder contains polyphenols and flavonoids and that it is able to exercise an antioxidant property. Moreover, BF exerts a protective action on the damage induced by treatment with Aβ, and this defense is found in experiments on the cell viability, on the accumulation of reactive oxygen species, on the involvement of the expression of caspase-3, and on necrotic or apoptotic death. In all these results, oligodendrocytes were always more sensitive and fragile than neurons. Further experiments are needed, and if this trend is confirmed, BF could be used in AD; at the same time, it could help to avoid the accumulation of waste products.
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Affiliation(s)
- Jessica Maiuolo
- Laboratory of Pharmaceutical Biology, IRC-FSH Center, Department of Health Sciences, School of Pharmacy and Nutraceutical, Faculty of Pharmacy, University "Magna Græcia" of Catanzaro, 88100 Catanzaro, Italy
| | - Francesca Bosco
- IRC-FSH Center, Department of Health Sciences, Faculty of Pharmacy, University "Magna Græcia" of Catanzaro, 88100 Catanzaro, Italy
| | - Lorenza Guarnieri
- IRC-FSH Center, Department of Health Sciences, Faculty of Pharmacy, University "Magna Græcia" of Catanzaro, 88100 Catanzaro, Italy
| | - Saverio Nucera
- IRC-FSH Center, Department of Health Sciences, Faculty of Pharmacy, University "Magna Græcia" of Catanzaro, 88100 Catanzaro, Italy
| | - Stefano Ruga
- IRC-FSH Center, Department of Health Sciences, Faculty of Pharmacy, University "Magna Græcia" of Catanzaro, 88100 Catanzaro, Italy
| | - Francesca Oppedisano
- IRC-FSH Center, Department of Health Sciences, Faculty of Pharmacy, University "Magna Græcia" of Catanzaro, 88100 Catanzaro, Italy
| | - Luigi Tucci
- IRC-FSH Center, Department of Health Sciences, Faculty of Pharmacy, University "Magna Græcia" of Catanzaro, 88100 Catanzaro, Italy
| | - Carolina Muscoli
- IRC-FSH Center, Department of Health Sciences, Faculty of Pharmacy, University "Magna Græcia" of Catanzaro, 88100 Catanzaro, Italy
| | - Ernesto Palma
- IRC-FSH Center, Department of Health Sciences, Faculty of Pharmacy, University "Magna Græcia" of Catanzaro, 88100 Catanzaro, Italy
| | - Angelo Maria Giuffrè
- Department of Agraria, University of Studies "Mediterranea" of Reggio Calabria, 89124 Reggio Calabria, Italy
| | - Vincenzo Mollace
- IRC-FSH Center, Department of Health Sciences, Faculty of Pharmacy, University "Magna Græcia" of Catanzaro, 88100 Catanzaro, Italy
- Faculty of Pharmacy, San Raffaele University, 00042, Rome, Italy
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10
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Sottile F, Napolitano A, Badalamenti N, Bruno M, Tundis R, Loizzo MR, Piacente S. A New Bloody Pulp Selection of Myrobalan ( Prunus cerasifera L.): Pomological Traits, Chemical Composition, and Nutraceutical Properties. Foods 2023; 12:foods12051107. [PMID: 36900625 PMCID: PMC10001106 DOI: 10.3390/foods12051107] [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: 02/10/2023] [Revised: 03/02/2023] [Accepted: 03/03/2023] [Indexed: 03/08/2023] Open
Abstract
A new accession of myrobalan (Prunus cerasifera L.) from Sicily (Italy) was studied for the first time for its chemical and nutraceutical properties. A description of the main morphological and pomological traits was created as a tool for characterization for consumers. For this purpose, three different extracts of fresh myrobalan fruits were subjected to different analyses, including the evaluation of total phenol (TPC), flavonoid (TFC), and anthocyanin (TAC) contents. The extracts exhibited a TPC in the range 34.52-97.63 mg gallic acid equivalent (GAE)/100 g fresh weight (FW), a TFC of 0.23-0.96 mg quercetin equivalent (QE)/100 g FW, and a TAC of 20.24-55.33 cyanidine-3-O-glucoside/100 g FW. LC-HRMS analysis evidenced that the compounds mainly belong to the flavonols, flavan-3-ols, proanthocyanidins, anthocyanins, hydroxycinnamic acid derivatives, and organic acids classes. A multitarget approach was used to assess the antioxidant properties by using FRAP, ABTS, DPPH, and β-carotene bleaching tests. Moreover, the myrobalan fruit extracts were tested as inhibitors of the key enzymes related to obesity and metabolic syndrome (α-glucosidase, α-amylase, and lipase). All extracts exhibited an ABTS radical scavenging activity that was higher than the positive control BHT (IC50 value in the range 1.19-2.97 μg/mL). Moreover, all extracts showed iron-reducing activity, with a potency similar to that of BHT (53.01-64.90 vs 3.26 μM Fe(II)/g). The PF extract exhibited a promising lipase inhibitory effect (IC50 value of 29.61 μg/mL).
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Affiliation(s)
- Francesco Sottile
- Department of Architecture, University of Palermo, Viale delle Scienze, 90128 Palermo, PA, Italy
- Interdepartmental Research Center “Bio-Based Reuse of Waste from Agri-Food Matrices” (RIVIVE), University of Palermo, Viale delle Scienze, 90128 Palermo, PA, Italy
| | - Assunta Napolitano
- Department of Pharmacy, University of Salerno, 84084 Fisciano, SA, Italy
| | - Natale Badalamenti
- Department of Biological, Chemical and Pharmaceutical Sciences and Technologies, University of Palermo, Viale delle Scienze, Parco d’Orleans II, 90128 Palermo, PA, Italy
| | - Maurizio Bruno
- Interdepartmental Research Center “Bio-Based Reuse of Waste from Agri-Food Matrices” (RIVIVE), University of Palermo, Viale delle Scienze, 90128 Palermo, PA, Italy
- Department of Biological, Chemical and Pharmaceutical Sciences and Technologies, University of Palermo, Viale delle Scienze, Parco d’Orleans II, 90128 Palermo, PA, Italy
- NBFC—National Biodiversity Future Center, 90133 Palermo, PA, Italy
| | - Rosa Tundis
- Department of Pharmacy, Health and Nutritional Sciences, University of Calabria, 87036 Rende, CS, Italy
| | - Monica Rosa Loizzo
- Department of Pharmacy, Health and Nutritional Sciences, University of Calabria, 87036 Rende, CS, Italy
- Correspondence: ; Tel.: +39-984-493071
| | - Sonia Piacente
- Department of Pharmacy, University of Salerno, 84084 Fisciano, SA, Italy
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11
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Tundis R, Xiao J, Silva AS, Carreiró F, Loizzo MR. Health-Promoting Properties and Potential Application in the Food Industry of Citrus medica L. and Citrus × clementina Hort. Ex Tan. Essential Oils and Their Main Constituents. PLANTS (BASEL, SWITZERLAND) 2023; 12:991. [PMID: 36903853 PMCID: PMC10005512 DOI: 10.3390/plants12050991] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/02/2023] [Revised: 02/19/2023] [Accepted: 02/20/2023] [Indexed: 05/14/2023]
Abstract
Citrus is an important genus in the Rutaceae family, with high medicinal and economic value, and includes important crops such as lemons, orange, grapefruits, limes, etc. The Citrus species is rich sources of carbohydrates, vitamins, dietary fibre, and phytochemicals, mainly including limonoids, flavonoids, terpenes, and carotenoids. Citrus essential oils (EOs) consist of several biologically active compounds mainly belonging to the monoterpenes and sesquiterpenes classes. These compounds have demonstrated several health-promoting properties such as antimicrobial, antioxidant, anti-inflammatory, and anti-cancer properties. Citrus EOs are obtained mainly from peels, but also from leaves and flowers, and are widely used as flavouring ingredients in food, cosmetics, and pharmaceutical products. This review focused on the composition and biological properties of the EOs of Citrus medica L. and Citrus clementina Hort. Ex Tan and their main constituents, limonene, γ-terpinene, myrcene, linalool, and sabinene. The potential applications in the food industry have been also described. All the articles available in English or with an abstract in English were extracted from different databases such as PubMed, SciFinder, Google Scholar, Web of Science, Scopus, and Science Direct.
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Affiliation(s)
- Rosa Tundis
- Department of Pharmacy, Health and Nutritional Sciences, University of Calabria, 87036 Rende, Italy
| | - Jianbo Xiao
- Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, Universidade de Vigo, Ourense Campus, E-32004 Ourense, Spain
- School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China
| | - Ana Sanches Silva
- National Institute for Agrarian and Veterinary Research (INIAV), I.P., Rua dos Lágidos, Lugar da Madalena, Vairão, 4485-655 Vila do Conde, Portugal
- Faculty of Pharmacy, University of Coimbra, Polo III, Azinhaga de St. Comba, 3000-548 Coimbra, Portugal
- Centre for Animal Science Studies (CECA), ICETA, University of Porto, 4501-401 Porto, Portugal
| | - Filipa Carreiró
- National Institute for Agrarian and Veterinary Research (INIAV), I.P., Rua dos Lágidos, Lugar da Madalena, Vairão, 4485-655 Vila do Conde, Portugal
- Faculty of Pharmacy, University of Coimbra, Polo III, Azinhaga de St. Comba, 3000-548 Coimbra, Portugal
| | - Monica Rosa Loizzo
- Department of Pharmacy, Health and Nutritional Sciences, University of Calabria, 87036 Rende, Italy
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12
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Sicari V, Romeo R, Mincione A, Santacaterina S, Tundis R, Loizzo MR. Ciabatta Bread Incorporating Goji ( Lycium barbarum L.): A New Potential Functional Product with Impact on Human Health. Foods 2023; 12:566. [PMID: 36766094 PMCID: PMC9913991 DOI: 10.3390/foods12030566] [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: 01/11/2023] [Revised: 01/24/2023] [Accepted: 01/25/2023] [Indexed: 02/01/2023] Open
Abstract
This work investigated the phytochemical content and bioactivity of Lycium barbarum collected in Calabria and evaluated, for the first time, the possibility of enriching traditional ciabatta bread with goji fresh flesh puree. For this purpose, goji flesh puree, bread, and bread enriched with 20% and 40% goji flesh puree (G20 and G40 samples, respectively) were subjected to several analyses. Selected compounds were quantified by UHPLC analysis in both goji fresh flesh puree and after simulation of the cooking process. The impact of the addition on key enzymes (lipase, α-amylase, and α-glucosidase) related to metabolic syndrome was assessed together with the antioxidant properties. Texture, colourimetric, and sensory analyses on enriched bread were performed to evaluate consumer acceptance. Despite cooking, the enriched bread maintained good levels of bioactive compounds compared to the berry pulp alone (p < 0.01). The enriched bread showed the ability to protect against lipid peroxidation, with IC50 values of 6.88 and 6.52 μg/mL for samples G20 and G40, respectively, after incubation for 30 min (p < 0.01). Although less active than the control, the enriched bread showed inhibitory activities against the enzymes involved in the digestion of carbohydrates. From a sensory point of view, the addition of goji fresh pulp puree slightly modified the appearance but not the flavour and taste of the bread. Collectively, our results support the potential healthy function of this baked product.
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Affiliation(s)
- Vincenzo Sicari
- Department of Agraria, Mediterranea University of Reggio Calabria, 89122 Reggio Calabria, Italy
| | - Rosa Romeo
- Department of Agraria, Mediterranea University of Reggio Calabria, 89122 Reggio Calabria, Italy
| | - Antonio Mincione
- Department of Agraria, Mediterranea University of Reggio Calabria, 89122 Reggio Calabria, Italy
| | - Simone Santacaterina
- Department of Agraria, Mediterranea University of Reggio Calabria, 89122 Reggio Calabria, Italy
| | - Rosa Tundis
- Department of Pharmacy, Health and Nutritional Sciences, University of Calabria, 87036 Rende, Italy
| | - Monica Rosa Loizzo
- Department of Pharmacy, Health and Nutritional Sciences, University of Calabria, 87036 Rende, Italy
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13
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Andrade MA, Barbosa CH, Shah MA, Ahmad N, Vilarinho F, Khwaldia K, Silva AS, Ramos F. Citrus By-Products: Valuable Source of Bioactive Compounds for Food Applications. Antioxidants (Basel) 2022; 12:antiox12010038. [PMID: 36670900 PMCID: PMC9855225 DOI: 10.3390/antiox12010038] [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: 11/19/2022] [Revised: 12/14/2022] [Accepted: 12/20/2022] [Indexed: 12/28/2022] Open
Abstract
Citrus production produces about 15 million tons of by-products/waste worldwide every year. Due to their high content of bioactive compounds, several extraction techniques can be applied to obtain extracts rich in valuable compounds and further application into food applications. Distillation and solvent extraction continues to be the most used and applied extraction techniques, followed by newer techniques such as microwave-assisted extraction and pulsed electric field extraction. Although the composition of these extracts and essential oils directly depends on the edaphoclimatic conditions to which the fruit/plant was exposed, the main active compounds are D-limonene, carotenoids, and carbohydrates. Pectin, one of the most abundant carbohydrates present in Citrus peels, can be used as a biodegradable polymer to develop new food packaging, and the extracted bioactive compounds can be easily added directly or indirectly to foods to increase their shelf-life. One of the applications is their incorporation in active food packaging for microbiological and/or oxidation inhibition, prolonging foods' shelf-life and, consequently, contributing to reducing food spoilage. This review highlights some of the most used and effective extraction techniques and the application of the obtained essential oils and extracts directly or indirectly (through active packaging) to foods.
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Affiliation(s)
- Mariana A. Andrade
- Department of Food and Nutrition, National Institute of Health Doutor Ricardo Jorge, Av. Padre Cruz, 1649-016 Lisbon, Portugal
- Faculty of Pharmacy, University of Coimbra, Coimbra, Azinhaga de Santa Comba, 3000-548 Coimbra, Portugal
- REQUIMTE/LAQV, Rua D. Manuel II, Apartado 55142, 4051-401 Oporto, Portugal
| | - Cássia H. Barbosa
- Department of Food and Nutrition, National Institute of Health Doutor Ricardo Jorge, Av. Padre Cruz, 1649-016 Lisbon, Portugal
- MEtRICs, Departamento de Ciências e Tecnologia da Biomassa, Departamento de Química, NOVA School of Science and Technology, Universidade NOVA de Lisboa, FCT NOVA, Campus de Caparica, 2829-516 Caparica, Portugal
| | | | - Nazir Ahmad
- Department of Pharmacology and Clinical Pharmacy, Faculty of Pharmacy, Universitas Gadjah Mada, Sekip Utara, Yogyakarta 55281, Indonesia
| | - Fernanda Vilarinho
- Department of Food and Nutrition, National Institute of Health Doutor Ricardo Jorge, Av. Padre Cruz, 1649-016 Lisbon, Portugal
| | - Khaoula Khwaldia
- Laboratoire des Substances Naturelles, Institut National de Recherche et d’Analyse Physico-Chimique, INRAP, Pôle Technologique de Sidi Thabet, Tunis 2020, Tunisia
| | - Ana Sanches Silva
- Faculty of Pharmacy, University of Coimbra, Coimbra, Azinhaga de Santa Comba, 3000-548 Coimbra, Portugal
- National Institute for Agricultural and Veterinary Research (INIAV), I.P., Rua dos Lagidos, Lugar da Madalena, 4485-655 Vairão, Portugal
- Center for Study in Animal Science (CECA), ICETA, University of Oporto, 4051-401 Oporto, Portugal
- Associate Laboratory for Animal and Veterinary Sciences (AL4AnimalS), 1300-477 Lisbon, Portugal
| | - Fernando Ramos
- Faculty of Pharmacy, University of Coimbra, Coimbra, Azinhaga de Santa Comba, 3000-548 Coimbra, Portugal
- REQUIMTE/LAQV, Rua D. Manuel II, Apartado 55142, 4051-401 Oporto, Portugal
- Correspondence:
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14
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Vilas-Boas AA, Magalhães D, Campos DA, Porretta S, Dellapina G, Poli G, Istanbullu Y, Demir S, San Martín ÁM, García-Gómez P, Mohammed RS, Ibrahim FM, El Habbasha ES, Pintado M. Innovative Processing Technologies to Develop a New Segment of Functional Citrus-Based Beverages: Current and Future Trends. Foods 2022; 11:foods11233859. [PMID: 36496667 PMCID: PMC9735808 DOI: 10.3390/foods11233859] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/18/2022] [Revised: 11/23/2022] [Accepted: 11/25/2022] [Indexed: 12/03/2022] Open
Abstract
The food industries are interested in developing functional products due to their popularity within nutritional and healthy circles. Functional fruit-based beverages represent one of the fast-growing markets due to the high concentrations of bioactive compounds (BCs), which can be health promoters. Hence, functional beverages based on citrus fruits are a potential way to take advantage of their nutritional and bioactive properties that could attract the interest of consumers. In order to ensure microbial and quality stability, the beverages are subjected to preservation treatment; however, the application of high temperatures leads to the loss of thermolabile BCs. Nowadays, innovative processing technologies (IPT) such as pulsed electric field (PEF), high-pressure processing (HPP), ultrasound processing (US), ohmic heating (OH), and microwave (MW) are a promising alternative due to their efficiency and low impact on juice BCs. The available literature concerning the effects of these technologies in functional fruit-based beverages is scarce; thus, this review gathers the most relevant information about the main positive and negative aspects of the IPT in functional properties, safety, and consumer acceptance of functional citrus-based beverages, as well as the use of citrus by-products to promote the circular economy in citrus processing.
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Affiliation(s)
- Ana A. Vilas-Boas
- Universidade Católica Portuguesa, CBQF—Centro de Biotecnologia e Química Fina—Laboratório Associado, Escola Superior de Biotecnologia, Rua Arquiteto Lobão Vital 172, 4200-374 Porto, Portugal
| | - Daniela Magalhães
- Universidade Católica Portuguesa, CBQF—Centro de Biotecnologia e Química Fina—Laboratório Associado, Escola Superior de Biotecnologia, Rua Arquiteto Lobão Vital 172, 4200-374 Porto, Portugal
| | - Débora A. Campos
- Universidade Católica Portuguesa, CBQF—Centro de Biotecnologia e Química Fina—Laboratório Associado, Escola Superior de Biotecnologia, Rua Arquiteto Lobão Vital 172, 4200-374 Porto, Portugal
| | - Sebastiano Porretta
- Experimental Station for the Food Preserving Industry, Department of Consumer Science, Viale Tanara 31/a, I-43121 Parma, Italy
| | - Giovanna Dellapina
- Experimental Station for the Food Preserving Industry, Department of Consumer Science, Viale Tanara 31/a, I-43121 Parma, Italy
| | - Giovanna Poli
- Experimental Station for the Food Preserving Industry, Department of Consumer Science, Viale Tanara 31/a, I-43121 Parma, Italy
| | - Yildiray Istanbullu
- Central Research Institute of Food and Feed Control, Adalet M, 1. Hürriyet Cd. No:128, 16160 Osmangazi, Bursa, Turkey
| | - Sema Demir
- Central Research Institute of Food and Feed Control, Adalet M, 1. Hürriyet Cd. No:128, 16160 Osmangazi, Bursa, Turkey
| | - Ángel Martínez San Martín
- National Technological Centre for the Food and Canning Industry (CTNC), C. Concordia, s/n, 30500 Molina de Segura, Murcia, Spain
| | - Presentación García-Gómez
- National Technological Centre for the Food and Canning Industry (CTNC), C. Concordia, s/n, 30500 Molina de Segura, Murcia, Spain
| | - Reda S. Mohammed
- Pharmacognosy Department, Pharmaceutical and Drug Industries Research Institute, National Research Centre, Cairo P.O. Box 12622, Egypt
| | - Faten M. Ibrahim
- Medicinal and Aromatic Plants Research Department, Pharmaceutical and Drug Industries Research Institute, National Research Centre, Cairo P.O. Box 12622, Egypt
| | - El Sayed El Habbasha
- Field Crops Research Department, National Research Centre, Cairo P.O. Box 12622, Egypt
| | - Manuela Pintado
- Universidade Católica Portuguesa, CBQF—Centro de Biotecnologia e Química Fina—Laboratório Associado, Escola Superior de Biotecnologia, Rua Arquiteto Lobão Vital 172, 4200-374 Porto, Portugal
- Correspondence:
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15
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Formoso P, Tundis R, Pellegrino MC, Leporini M, Sicari V, Romeo R, Gervasi L, Corrente GA, Beneduci A, Loizzo MR. Preparation, characterization, and bioactivity of Zingiber officinale Roscoe powder-based Pickering emulsions. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:6566-6577. [PMID: 35580080 PMCID: PMC9796071 DOI: 10.1002/jsfa.12022] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 03/16/2022] [Revised: 05/13/2022] [Accepted: 05/17/2022] [Indexed: 06/15/2023]
Abstract
BACKGROUND Biocompatible Pickering emulsions (PE) stabilized by tailor-made antioxidant-loaded particles have been known for some time now, but antioxidant-rich natural plant particle-based emulsions are much less well known. This study aimed to investigate the physico-chemical properties of commercial Zingiber officinale powders obtained from biological and conventional agricultural practice and ginger powder-based PE. RESULTS The physico-chemical and biological properties of Zingiber officinale powders (GDPs) obtained from conventional (GDPC1 and GDPC2) and biological agricultural (GDPBIO) practices, and the properties of derived PE (PE_GDPs) were examined. All GDPs showed weak aggregation in aqueous media and a sufficiently hydrophobic surface to stabilize oil-in-water (O/W) PE against coalescence for at least 1 month. Zingiber officinale powders (2% w/w) derived from biological agricultural practices (GDPBIO) demonstrated the best emulsifying properties. The Zingiber officinale powders and PE_GDPs were also characterized by their phytochemical profiles. All the investigated samples exhibited ferric reducing ability power greater than the positive control, butylated hydroxytoluene (BHT), with values ranging from 91.21 to 102.63 μmol L-1 Fe (II) g-1 for GDPC2 and 05PE_GDPC1 (O/W=1:1), respectively. In β-carotene bleaching test the following trend GDPC1 > GDPBIO > GDPC2 was observed. A 05PE_GDPBIO sample with the oil volume fraction equal to 50% was stable to oxidation and exhibited a promising α-amylase inhibitory activity. CONCLUSION The results suggest that ginger powder should be used as a starting point to design biocompatible PEs for different applications in the functional food, nutraceutical, and pharmaceutical industries. In fact, powder and based PE are characterized by a promising antioxidant activity, carbohydrate hydrolyzing enzyme and lipase inhibitory properties. Further in vivo studies are necessary to confirm these findings. © 2022 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
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Affiliation(s)
- Patrizia Formoso
- Department of Pharmacy, Health and Nutritional SciencesUniversity of CalabriaArcavacata di RendeItaly
| | - Rosa Tundis
- Department of Pharmacy, Health and Nutritional SciencesUniversity of CalabriaArcavacata di RendeItaly
| | - Maria Carmela Pellegrino
- Department of Pharmacy, Health and Nutritional SciencesUniversity of CalabriaArcavacata di RendeItaly
| | - Mariarosaria Leporini
- Department of Pharmacy, Health and Nutritional SciencesUniversity of CalabriaArcavacata di RendeItaly
| | - Vincenzo Sicari
- Department of AgrariaUniversity “Mediterranea” of Reggio CalabriaReggio CalabriaItaly
| | - Rosa Romeo
- Department of AgrariaUniversity “Mediterranea” of Reggio CalabriaReggio CalabriaItaly
| | - Luigia Gervasi
- Department of Pharmacy, Health and Nutritional SciencesUniversity of CalabriaArcavacata di RendeItaly
| | | | - Amerigo Beneduci
- Department of Chemistry and Chemical TechnologiesUniversity of CalabriaArcavacata di RendeItaly
| | - Monica Rosa Loizzo
- Department of Pharmacy, Health and Nutritional SciencesUniversity of CalabriaArcavacata di RendeItaly
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16
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Reuse of Food Waste: The Chemical Composition and Health Properties of Pomelo ( Citrus maxima) Cultivar Essential Oils. Molecules 2022; 27:molecules27103273. [PMID: 35630750 PMCID: PMC9146573 DOI: 10.3390/molecules27103273] [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: 05/05/2022] [Revised: 05/16/2022] [Accepted: 05/17/2022] [Indexed: 11/25/2022] Open
Abstract
The aim of the present study is to investigate the chemical profile, antioxidant activity, carbohydrate-hydrolysing enzyme inhibition, and hypolipidemic effect of essential oils (EOs) extracted from Sicilian Citrus maxima (pomelo) flavedo. Using gas-chromatography-mass spectrometry analysis (GC-MS) we analysed the Eos of five cultivars of C. maxima, namely, ‘Chadock’, ‘Maxima’, ‘Pyriformis’, ‘Terracciani’, and ‘Todarii’, and their blends. The antioxidant activity was performed by using a multi-target approach using 2,2′-Azino-Bis-3-Ethylbenzothiazoline-6-Sulfonic acid (ABTS), 2,2-Diphenyl-1-picrylhydrazyl (DPPH), ferric reducing ability power (FRAP), and β-carotene bleaching tests. The α-amylase, α-glucosidase, and lipase-inhibitory activities were also assessed. GC-MS analyses revealed D-limonene as the main monoterpene hydrocarbon in all cultivars, albeit with different percentages in the range of 21.72–71.13%. A good content of oxygenated monoterpenes was detected for all cultivars, especially for ‘Todarii’. The analysis of the principal components (PCA), and related clusters (HCA), was performed to find chemo-diversity among the analysed samples. EOs from ‘Chadock’ and ‘Maxima’ were statistically similar to each other, and they differed from P3 in the smaller amount of sesquiterpene hydrocarbons, while the oils from ‘Terracciani’ and ‘Todarii’ were found to be chemically and statistically different. ‘Chadock’ EO was the most active to scavenge radicals (IC50 values of 22.24 and 27.23 µg/mL in ABTS and DPPH tests, respectively). ‘Terracciani’ EO was the most active against both lipase and α-amylase, whereas the blends obtained by the combination (1:1 v/v) of C. maxima ‘Maxima’ + ‘Todarii’ were the most active against α-glucosidase. Generally, the blends did not exert a unique behaviour in potentiating or reducing the bioactivity of the pomelo EOs.
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17
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Impact of Processing on Antioxidant Rich Foods. Antioxidants (Basel) 2022; 11:antiox11050797. [PMID: 35624661 PMCID: PMC9137713 DOI: 10.3390/antiox11050797] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2022] [Revised: 04/13/2022] [Accepted: 04/14/2022] [Indexed: 02/04/2023] Open
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18
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Lee YH, Yeo MH, Yoon SA, Hyun HB, Ham YM, Jung YH, Jang H, Chang KS. Extracts of Citrus Juice Processing Wastes Induce Weight Gain and Decrease Serum Glucose in Sprague-Dawley Rats. Prev Nutr Food Sci 2022; 27:70-77. [PMID: 35465119 PMCID: PMC9007710 DOI: 10.3746/pnf.2022.27.1.70] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/02/2021] [Revised: 01/03/2022] [Accepted: 01/18/2022] [Indexed: 11/25/2022] Open
Abstract
In this study, the safety and functionality of using citrus juice processing waste (CJPW) was confirmed. Large quantities of CJPW are generated on Jeju Island and cause environmental problems. CJPW extract (2,000 mg/kg) was administered intragastrically to male and female Sprague-Dawley (SD) rats for 14 days and the rats were analyzed. No general signs of toxicity were observed in SD rats administered CJPW extract. Feed intake did not differ between experimental and control animals. However, male and female rats administered CJPW extract had greater weight gain (102.9±5.53% and 114.15±6.89%, respectively) compared with the control animals. Higher weight gain was found in male and female experimental animals, but the difference was only significant in female animals. Serum analyses indicated that total protein and albumin, indicators of nutritional status, were significantly increased in animals administered CJPW. Further, serum glucose values were lower in male and female rats treated with CJPW (91.6±9.02% and 69.9±4.11%, respectively) compared with the controls; again, the difference was significant only for female animals. From the results of this study, CJPW can be considered as a safe material that does not induce toxicity in experimental animals. Therefore, CJPW is a potential raw material that can be used as a supplement in animal feed to help improve weight gain and achieve serum glucose con-trol.
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Affiliation(s)
- Young-Hyeon Lee
- Department of Clinical Laboratory Science, Catholic University of Pusan, Busan 46252, Korea
| | - Min-Ho Yeo
- Department of Clinical Laboratory Science, Catholic University of Pusan, Busan 46252, Korea
| | - Seon-A Yoon
- Biodiversity Research Institute, Jeju 63608, Korea
| | - Ho-Bong Hyun
- Biodiversity Research Institute, Jeju 63608, Korea
| | | | | | - Hyun Jang
- Libentech Co., Ltd., Daejeon 34013, Korea
| | - Kyung-Soo Chang
- Department of Clinical Laboratory Science, Catholic University of Pusan, Busan 46252, Korea
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19
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Comparison of traditional hot water and vacuum assisted blanching methods on the physico-chemical quality parameters and antioxidant activity of zucchini (Cucurbita pepo L.) slices. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-021-01158-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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20
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Loizzo MR, Napolitano A, Bruno M, Geraci A, Schicchi R, Leporini M, Tundis R, Piacente S. LC-ESI/HRMS analysis of glucosinolates, oxylipins and phenols in Italian rocket salad (Diplotaxis erucoides subsp. erucoides (L.) DC.) and evaluation of its healthy potential. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:5872-5879. [PMID: 33788976 DOI: 10.1002/jsfa.11239] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/25/2021] [Revised: 03/23/2021] [Accepted: 03/31/2021] [Indexed: 06/12/2023]
Abstract
BACKGROUND This study investigated the chemical profile and biological activity of Diplotaxis erucoides subsp. erucoides (L.) DC. (Brassicaceae) collected in Sicily (Italy). RESULTS Liquid chromatography coupled with electrospray ionization and high-resolution mass spectrometry (LC-ESI/HRMS) analysis of the ethanol extract revealed the presence of 42 compounds - glucosinolates, hydroxycinnamic acids, flavonoids, and oxylipins. The extract was tested for its antioxidant activity using 2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2'-azinobis(3-ethylbenzothiazoline-6-sulfonic) acid (ABTS), ferric reducing ability power (FRAP), and β-carotene bleaching tests. Promising protection from lipid peroxidation was observed after 30 min of incubation in a β-carotene bleaching test (IC50 of 3.32 μg mL-1 ). The inhibition of carbohydrates-hydrolyzing enzymes resulted in IC50 values of 85.18 and 92.36 μg mL-1 for α-amylase and α-glucosidase, respectively. Significant inhibition against lipase enzyme was observed (IC50 of 61.27 μg mL-1 ). CONCLUSION Diplotaxis erucoides can be considered a potential source of antioxidant, hypoglycemic, and hypolipidemic bioactives. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Monica R Loizzo
- Department of Pharmacy, Health and Nutritional Sciences, University of Calabria, Arcavacata Rende (CS), Italy
| | | | - Maurizio Bruno
- Department of Biological, Chemical and Pharmaceutical Sciences and Technologies (STEBICEF), University of Palermo, Palermo, Italy
- Centro Interdipartimentale di Ricerca "Riutilizzo bio-based degli scarti da matrici agroalimentari" (RIVIVE), University of Palermo, Palermo, Italy
| | - Anna Geraci
- Department of Biological, Chemical and Pharmaceutical Sciences and Technologies (STEBICEF), University of Palermo, Palermo, Italy
| | - Rosario Schicchi
- Department of Agricultural and Forest Sciences (SAF), University of Palermo, Palermo, Italy
| | - Mariarosaria Leporini
- Department of Pharmacy, Health and Nutritional Sciences, University of Calabria, Arcavacata Rende (CS), Italy
| | - Rosa Tundis
- Department of Pharmacy, Health and Nutritional Sciences, University of Calabria, Arcavacata Rende (CS), Italy
| | - Sonia Piacente
- Department of Pharmacy, University of Salerno, Fisciano, Italy
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21
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Russo C, Maugeri A, Lombardo GE, Musumeci L, Barreca D, Rapisarda A, Cirmi S, Navarra M. The Second Life of Citrus Fruit Waste: A Valuable Source of Bioactive Compounds. Molecules 2021; 26:5991. [PMID: 34641535 PMCID: PMC8512617 DOI: 10.3390/molecules26195991] [Citation(s) in RCA: 46] [Impact Index Per Article: 15.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/13/2021] [Revised: 09/30/2021] [Accepted: 09/30/2021] [Indexed: 12/20/2022] Open
Abstract
Citrus fruits (CF) are among the most widely cultivated fruit crops throughout the world and their production is constantly increasing along with consumers' demand. Therefore, huge amounts of waste are annually generated through CF processing, causing high costs for their disposal, as well as environmental and human health damage, if inappropriately performed. According to the most recent indications of an economic, environmental and pharmaceutical nature, CF processing residues must be transformed from a waste to be disposed to a valuable resource to be reused. Based on a circular economy model, CF residues (i.e., seeds, exhausted peel, pressed pulp, secondary juice and leaves) have increasingly been re-evaluated to also obtain, but not limited to, valuable compounds to be employed in the food, packaging, cosmetic and pharmaceutical industries. However, the use of CF by-products is still limited because of their underestimated nutritional and economic value, hence more awareness and knowledge are needed to overcome traditional approaches for their disposal. This review summarizes recent evidence on the pharmacological potential of CF waste to support the switch towards a more environmentally sustainable society.
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Affiliation(s)
- Caterina Russo
- Department of Chemical, Biological, Pharmaceutical and Environmental Sciences, University of Messina, 98166 Messina, Italy; (C.R.); (A.M.); (G.E.L.); (L.M.); (D.B.); (A.R.)
- Fondazione “Prof. Antonio Imbesi”, 98123 Messina, Italy
| | - Alessandro Maugeri
- Department of Chemical, Biological, Pharmaceutical and Environmental Sciences, University of Messina, 98166 Messina, Italy; (C.R.); (A.M.); (G.E.L.); (L.M.); (D.B.); (A.R.)
| | - Giovanni Enrico Lombardo
- Department of Chemical, Biological, Pharmaceutical and Environmental Sciences, University of Messina, 98166 Messina, Italy; (C.R.); (A.M.); (G.E.L.); (L.M.); (D.B.); (A.R.)
| | - Laura Musumeci
- Department of Chemical, Biological, Pharmaceutical and Environmental Sciences, University of Messina, 98166 Messina, Italy; (C.R.); (A.M.); (G.E.L.); (L.M.); (D.B.); (A.R.)
| | - Davide Barreca
- Department of Chemical, Biological, Pharmaceutical and Environmental Sciences, University of Messina, 98166 Messina, Italy; (C.R.); (A.M.); (G.E.L.); (L.M.); (D.B.); (A.R.)
| | - Antonio Rapisarda
- Department of Chemical, Biological, Pharmaceutical and Environmental Sciences, University of Messina, 98166 Messina, Italy; (C.R.); (A.M.); (G.E.L.); (L.M.); (D.B.); (A.R.)
| | - Santa Cirmi
- Department of Chemical, Biological, Pharmaceutical and Environmental Sciences, University of Messina, 98166 Messina, Italy; (C.R.); (A.M.); (G.E.L.); (L.M.); (D.B.); (A.R.)
- Department of Pharmacy-Drug Sciences, University of Bari “Aldo Moro”, 70125 Bari, Italy
| | - Michele Navarra
- Department of Chemical, Biological, Pharmaceutical and Environmental Sciences, University of Messina, 98166 Messina, Italy; (C.R.); (A.M.); (G.E.L.); (L.M.); (D.B.); (A.R.)
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22
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Loizzo MR, Tundis R, Leporini M, D'Urso G, Gagliano Candela R, Falco T, Piacente S, Bruno M, Sottile F. Almond ( Prunus dulcis cv. Casteltermini) Skin Confectionery By-Products: New Opportunity for the Development of a Functional Blackberry ( Rubus ulmifolius Schott) Jam. Antioxidants (Basel) 2021; 10:1218. [PMID: 34439465 PMCID: PMC8388876 DOI: 10.3390/antiox10081218] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2021] [Revised: 07/25/2021] [Accepted: 07/26/2021] [Indexed: 12/17/2022] Open
Abstract
This work proposes for the first time a model for reusing almond (Prunus dulcis cv. Casteltermini from Sicily, Southern Italy) skin to formulate a new functional blackberry (Rubus ulmifolius Schott) jam. For this purpose, blackberries were analysed fresh and as jam, traditionally prepared with a minimum fruit amount of 80%. Different percentages of almond skin (20, 15, and 10% w/w) were added to jam. The phytochemical profile of enriched jam was investigated by LC-ESI/LTQOrbitrap/MS analyses. Anthocyanins, hydrolysable tannins, and triterpenoids were identified in a blackberry extract, while proanthocyanidins, flavonoids, and oxylipins were identified in an almond extract. The n-hexane extract of P. dulcis skin, investigated by GC-MS, evidenced linoleic, palmitic, and oleic acids as the main abundant compounds. Samples were investigated for their antioxidant activity using DPPH, ABTS, β-carotene, and FRAP tests. The hypoglycaemic and hypolipidemic effects were studied by α-amylase, α-glucosidase, and lipase inhibitory assays. In order to evaluate the effect of thermal process on enriched jam bioactivity, pasteurisation was applied. An increase in activities for all samples was observed, in particular for jam enriched with 20% w/w of almond skin. Based on obtained data, and supported by sensory analysis, we propose enriched jam as a promising source of compounds useful for preventing diseases associated with oxidative stress.
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Affiliation(s)
- Monica R Loizzo
- Department of Pharmacy, Health and Nutritional Sciences, University of Calabria, 87036 Rende, Italy
| | - Rosa Tundis
- Department of Pharmacy, Health and Nutritional Sciences, University of Calabria, 87036 Rende, Italy
| | - Mariarosaria Leporini
- Department of Pharmacy, Health and Nutritional Sciences, University of Calabria, 87036 Rende, Italy
| | - Gilda D'Urso
- Department of Pharmacy, University of Salerno, 84084 Fisciano, Italy
| | - Rossella Gagliano Candela
- Department of Biological, Chemical and Pharmaceutical Sciences and Technologies, University of Palermo, Viale delle Scienze, Parco d'Orleans II, 90128 Palermo, Italy
| | - Tiziana Falco
- Department of Pharmacy, Health and Nutritional Sciences, University of Calabria, 87036 Rende, Italy
| | - Sonia Piacente
- Department of Pharmacy, University of Salerno, 84084 Fisciano, Italy
| | - Maurizio Bruno
- Department of Biological, Chemical and Pharmaceutical Sciences and Technologies, University of Palermo, Viale delle Scienze, Parco d'Orleans II, 90128 Palermo, Italy
- Interdepartmental Research Center "Bio-Based Reuse of Waste from Agri-Food Matrices" (RIVIVE), University of Palermo, Viale delle Scienze, Parco d'Orleans II, 90128 Palermo, Italy
| | - Francesco Sottile
- Interdepartmental Research Center "Bio-Based Reuse of Waste from Agri-Food Matrices" (RIVIVE), University of Palermo, Viale delle Scienze, Parco d'Orleans II, 90128 Palermo, Italy
- Department of Architecture, University of Palermo, Viale delle Scienze, Parco d'Orleans II, 90128 Palermo, Italy
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New Advances in the Determination of Free and Bound Phenolic Compounds of Banana Passion Fruit Pulp ( Passiflora tripartita, var. Mollissima (Kunth) L.H. Bailey) and Their In Vitro Antioxidant and Hypoglycemic Capacities. Antioxidants (Basel) 2020; 9:antiox9070628. [PMID: 32708874 PMCID: PMC7402170 DOI: 10.3390/antiox9070628] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2020] [Revised: 07/08/2020] [Accepted: 07/14/2020] [Indexed: 02/07/2023] Open
Abstract
Banana passion fruit (Passiflora tripartite L.H. Bailey) is a lesser known species of the genus Passiflora. This fruit typically grows in the Andean region of Ecuador and it is locally known as tumbo, taxo or curuba. The juice of this fruit is highly appreciated in South America. Extracts of banana passion fruit were characterized for their content levels of free and bound phenolic compounds by high performance liquid chromatography coupled to high resolution mass spectrometry detector (HPLC-ESI-TOF-MS). A total of 82 polar compounds classified as phenolic acid derivatives, organic acids, benzophenones, flavan-3-ols, flavonols and flavones were detected in the extracts. The total phenolic content was 2356 mg 100 g-1 dry matter, with the bound phenolic fraction representing 37.7% of total amounts. Flavan-3-ols, such as (epi)catechin, (epi)azfelechin and their derivatives, were the main phenolic compounds in the free phenolic fraction; however, phenolic acids represented the most abundant class of bound phenolic extracts. The antioxidant and hypoglycemic capacities reported for banana passion fruit were higher than for other fruits. To our knowledge, this is the first time that bound phenolic compounds have been described in banana passion fruit pulp.
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Ferulago nodosa Subsp. geniculata (Guss.) Troia & Raimondo from Sicily (Italy): Isolation of Essential Oil and Evaluation of Its Bioactivity. Molecules 2020; 25:molecules25143249. [PMID: 32708773 PMCID: PMC7397063 DOI: 10.3390/molecules25143249] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2020] [Revised: 07/08/2020] [Accepted: 07/14/2020] [Indexed: 12/18/2022] Open
Abstract
Ferulago nodosa (L.) Boiss. (Apiaceae) is a species occurring in the Balkan-Tyrrhenian area. The object of the present study is Sicilian F. nodosa subsp. geniculata (Guss.) Troia & Raimondo, classified as an endemic F. nodosa subspecies. Aerial parts of this plant species were subjected to hydrodistillation to obtain an essential oil. A total of 93 compounds were identified with 2,3,6-trimethyl benzaldehyde (19.0%), spathulenol (9.0%), (E)-caryophyllene (5.4%), and caryophyllene oxide (5.4%) as the main components. The biological activities of F. nodosa essential oil were also investigated. This oil showed an interesting antioxidant potential in a 2,2'-Azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) test (IC50 of 14.05 μg/mL). Additionally, hypoglycemic and antilipidemic effects were evaluated. Lipase enzyme was inhibited with an IC50 value of 41.99 μg/mL. Obtained data demonstrated that F. nodosa could be considered a promising source of bioactive compounds useful for the treatment and management of obesity.
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