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Wei X, Ren G, Liu W, Zhao M, Xu D. Effects of component ratios on the properties of sweet potato-oat composite dough and the quality of its steamed cake. J Food Sci 2024; 89:3248-3259. [PMID: 38709869 DOI: 10.1111/1750-3841.17081] [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: 07/24/2023] [Revised: 03/24/2024] [Accepted: 04/02/2024] [Indexed: 05/08/2024]
Abstract
To enhance the value proposition of sweet potato and oat while broadening their applicability in further processing, this study systematically investigated the impact of oat flour incorporation ratios (5%-25% of sweet potato dry weight) on the quality attributes of sweet potato-oat composite dough and its resulting steamed cake products. The results showed that the addition of oat flour could promote the rheological, water retention, and thermomechanical properties of the composite dough and improve the internal microstructure, specific volume, texture, and other processing properties of the steamed cake products. The rheology, water retention, and protein stability of the dough were maximized when the proportion of oat flour was 25%. The textural properties of steamed cakes, hardness, elasticity, cohesion, adhesion, chewiness, and recovery significantly increased (p < 0.05) and viscosity significantly decreased (p < 0.05) with the addition of oat flour. It is noteworthy that thermodynamic properties, internal structure of the dough, and air holding capacity, which are critical for processing, showed the best results at 20% oat flour addition. Therefore, the addition of 20%-25% oats is recommended to produce composite doughs with optimal quality and processing characteristics. PRACTICAL APPLICATION: As living standards improve, traditional cereals may no longer able to meet people's health needs. Therefore, there is an urgent consumer demand for nutritious, tasty alternatives to staple foods. In this study, oat flour and sweet potato mash were mixed to make sweet potato-oat cake, and the effect of ingredient ratio on the performance and quality of composite dough containing sweet potato-oat flour was analyzed, thus proposing an innovative approach to the research, development, and industrial production of sweet potato and oat food products.
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Affiliation(s)
- Xinyu Wei
- College of Food and Biological Engineering, Henan University of Science and Technology, Luoyang, China
| | - Guangyue Ren
- College of Food and Biological Engineering, Henan University of Science and Technology, Luoyang, China
- Collaorative Innovation Center of Grain Storage Security, Luoyang, China
| | - Wenchao Liu
- College of Food and Biological Engineering, Henan University of Science and Technology, Luoyang, China
| | - Mengyue Zhao
- College of Food and Biological Engineering, Henan University of Science and Technology, Luoyang, China
| | - Duan Xu
- College of Food and Biological Engineering, Henan University of Science and Technology, Luoyang, China
- Collaorative Innovation Center of Grain Storage Security, Luoyang, China
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Cannavacciuolo C, Cerulli A, Dirsch VM, Heiss EH, Masullo M, Piacente S. LC-MS- and 1H NMR-Based Metabolomics to Highlight the Impact of Extraction Solvents on Chemical Profile and Antioxidant Activity of Daikon Sprouts ( Raphanus sativus L.). Antioxidants (Basel) 2023; 12:1542. [PMID: 37627537 PMCID: PMC10451950 DOI: 10.3390/antiox12081542] [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: 07/04/2023] [Revised: 07/26/2023] [Accepted: 07/27/2023] [Indexed: 08/27/2023] Open
Abstract
Currently, the interest of consumers towards functional foods as source of bioactive compounds is increasing. The sprouts of Raphanus sativus var longipinnatus (Brassicaceae) are "microgreens" popular, especially in gourmet cuisine, for their appealing aspect and piquant flavour. They represent a functional food due to their high nutritional value and health-promoting effects. Herein, the sprouts of daikon were extracted by different solvent mixtures to highlight how this process can affect the chemical profile and the antioxidant activity. An in-depth investigation based on a preliminary LC-ESI/LTQOrbitrap/MS profiling was carried out, leading to the identification of nineteen compounds, including glucosinolates and hydroxycinnamic acid derivatives. An undescribed compound, 1-O-feruloyl-2-O-sinapoyl-β-D-glucopyranoside, was isolated, and its structure was elucidated by NMR spectroscopy. The phenolic content and radical scavenging activity (DPPH and TEAC assays), along with the ability to activate Nrf2 (Nrf2-mediated luciferase reporter gene assay) of polar extracts, were evaluated. The results showed the highest antioxidant activity for the 70% EtOH/H2O extract with a TEAC value of 1.95 mM and IC50 = 93.97 µg/mL in the DPPH assay. Some 50% and 70% EtOH/H2O extracts showed a pronounced concentration-dependent induction of Nrf2 activity. The extracts of daikon sprouts were submitted to 1H NMR experiments and then analyzed by untargeted and targeted approaches of multivariate data analysis to highlight differences related to extraction solvents.
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Affiliation(s)
- Ciro Cannavacciuolo
- Dipartimento di Farmacia, Università degli Studi di Salerno, Via Giovanni Paolo II n. 132, 84084 Fisciano, SA, Italy; (C.C.); (A.C.); (M.M.)
- Ph.D. Program in Drug Discovery and Development, Università degli Studi di Salerno, Via Giovanni Paolo II n. 132, 84084 Fisciano, SA, Italy
| | - Antonietta Cerulli
- Dipartimento di Farmacia, Università degli Studi di Salerno, Via Giovanni Paolo II n. 132, 84084 Fisciano, SA, Italy; (C.C.); (A.C.); (M.M.)
| | - Verena M. Dirsch
- Department of Pharmaceutical Sciences, University of Vienna, Althanstrasse 14, 1090 Vienna, Austria; (V.M.D.); (E.H.H.)
| | - Elke H. Heiss
- Department of Pharmaceutical Sciences, University of Vienna, Althanstrasse 14, 1090 Vienna, Austria; (V.M.D.); (E.H.H.)
| | - Milena Masullo
- Dipartimento di Farmacia, Università degli Studi di Salerno, Via Giovanni Paolo II n. 132, 84084 Fisciano, SA, Italy; (C.C.); (A.C.); (M.M.)
| | - Sonia Piacente
- Dipartimento di Farmacia, Università degli Studi di Salerno, Via Giovanni Paolo II n. 132, 84084 Fisciano, SA, Italy; (C.C.); (A.C.); (M.M.)
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Trebesova H, Orlandi V, Boggia R, Grilli M. Anxiety and Metabolic Disorders: The Role of Botanicals. Curr Issues Mol Biol 2023; 45:1037-1053. [PMID: 36826013 PMCID: PMC9954866 DOI: 10.3390/cimb45020068] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2022] [Revised: 01/20/2023] [Accepted: 01/24/2023] [Indexed: 02/01/2023] Open
Abstract
Anxiety and anxiety-related disorders are becoming more evident every day, affecting an increasing number of people around the world. Metabolic disorders are often associated with anxiety. Furthermore, anxiety branches into metabolic disorders by playing multiple roles as a cofactor, symptom, and comorbidity. Taken together, these considerations open the possibility of integrating the therapy of metabolic disorders with specific drugs for anxiety control. However, anxiolytic compounds often cause disabling effects in patients. The main goal could be to combine therapeutic protocols with compounds capable of reducing side effects while performing multiple beneficial effects. In this article we propose a group of bioactive ingredients called botanicals as a healthy supplement for the treatment of metabolic disorders related to anxiety.
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Affiliation(s)
- Hanna Trebesova
- Department of Pharmacy, University of Genoa, Viale Cembrano 4, 16148 Genoa, Italy
| | - Valentina Orlandi
- Department of Pharmacy, University of Genoa, Viale Cembrano 4, 16148 Genoa, Italy
| | - Raffaella Boggia
- Department of Pharmacy, University of Genoa, Viale Cembrano 4, 16148 Genoa, Italy
| | - Massimo Grilli
- Department of Pharmacy, University of Genoa, Viale Cembrano 4, 16148 Genoa, Italy
- Inter-University Center for the Promotion of the 3Rs Principles in Teaching & Research (Centro 3R), 16148 Genoa, Italy
- Correspondence: ; Tel.: +39-010-353-520-21
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Foss K, Przybyłowicz KE, Sawicki T. Antioxidant Activity and Profile of Phenolic Compounds in Selected Herbal Plants. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2022; 77:383-389. [PMID: 35780286 PMCID: PMC9463321 DOI: 10.1007/s11130-022-00989-w] [Citation(s) in RCA: 13] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Accepted: 06/25/2022] [Indexed: 05/22/2023]
Abstract
Herbs are characterized by a high content of biologically active substances that positively affect human health. Phenolic compounds are one of the main bioactive compounds in these plants with highly beneficial properties (e.g., anti-carcinogenic, cardioprotective, immune system support and antibacterial). Therefore, this study aimed to determine the composition of free and bound phenolic compounds and antioxidant activity in 10 different herbs (bogbean leaves, sage leaves, whole Indian hemp, whole heartsease, whole horsetail, whole blessed thistle, whole thyme, chamomile flower, corn silk and pine buds). Phenolic compounds were analyzed using the HPLC-TOF-MS/MS method, total phenolic (TP) and flavonoid (TF) contents were measured using spectrophotometric methods, while antioxidant activity was determined by ABTS and DPPH assays. The highest content of free TP was found in thyme, while sage was characterized by the highest range of these compounds released from ester and glycosidic derivatives by hydrolysis. In turn, the highest values of TF in non-hydrolyzed extracts were found in Indian hemp. The highest values of TF, including bound phenols were observed in extracts obtained from sage leaves. In the analyzed herbs thirty-three phenolic compounds were found, constituting 16 phenolic acids, 9 flavonoids and eight stilbenes. Moreover, the analyzed compounds appeared in the bound form than in the free form. The antioxidant activity of herb extracts differed significantly across varieties (P < 0.05). The research showed that each tested herb possesses its own fingerprint of phenolic compounds and antioxidant properties.
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Affiliation(s)
- Kamil Foss
- Department of Human Nutrition, Faculty of Food Sciences, University of Warmia and Mazury in Olsztyn, Słoneczna 45F, 10-719, Olsztyn, Poland
| | - Katarzyna E Przybyłowicz
- Department of Human Nutrition, Faculty of Food Sciences, University of Warmia and Mazury in Olsztyn, Słoneczna 45F, 10-719, Olsztyn, Poland
| | - Tomasz Sawicki
- Department of Human Nutrition, Faculty of Food Sciences, University of Warmia and Mazury in Olsztyn, Słoneczna 45F, 10-719, Olsztyn, Poland.
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Carpentieri S, Larrea-Wachtendorff D, Donsì F, Ferrari G. Functionalization of pasta through the incorporation of bioactive compounds from agri-food by-products: Fundamentals, opportunities, and drawbacks. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.02.011] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
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Antibiotic Isoflavonoids, Anthraquinones, and Pterocarpanoids from Pigeon Pea (Cajanus cajan L.) Seeds against Multidrug-Resistant Staphylococcus aureus. Metabolites 2022; 12:metabo12040279. [PMID: 35448466 PMCID: PMC9030341 DOI: 10.3390/metabo12040279] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2022] [Revised: 03/14/2022] [Accepted: 03/18/2022] [Indexed: 11/17/2022] Open
Abstract
Cajanus cajan L. (pigeon pea, locally known in the Philippines as kadios) seed is a functional food with health benefits that extend beyond their nutritional value. C. cajan seeds contain highly diverse secondary metabolites with enriched beneficial properties, such as antibacterial, anticancer, and antioxidant activities. However, the antibacterial activities of secondary metabolites from Philippine-grown C. cajan, against multidrug-resistant Staphylococcus aureus have not been thoroughly described. Here, we investigated the in vitro antibacterial properties of C. cajan seed against multidrug-resistant S. aureus ATCC BAA-44 (MDRSA) and three other S. aureus strains (S. aureus ATCC 25923, S. aureus ATCC 6538, and coagulase-negative S. aureus) and, subsequently, identified the antibiotic markers against S. aureus strains using mass spectrometry. Secondary metabolites from C. cajan seeds were extracted using acetone, methanol, or 95% ethanol. Antibacterial screening revealed antibiotic activity for the C. cajan acetone extract. Bioassay-guided purification of the C. cajan acetone extract afforded three semi-pure high-performance liquid chromatography (HPLC) fractions exhibiting 32–64 µg/mL minimum inhibitory concentration (MIC) against MDRSA. Chemical profiling of these fractions using liquid chromatography mass spectrometry (LCMS) identified six compounds that are antibacterial against MDRSA. High-resolution mass spectrometry (HRMS), MS/MS, and dereplication using Global Natural Products Social Molecular Networking (GNPS)™, and National Institute of Standards and Technology (NIST) Library identified the metabolites as rhein, formononetin, laccaic acid D, crotafuran E, ayamenin A, and biochanin A. These isoflavonoids, anthraquinones, and pterocarpanoids from C. cajan seeds are potential bioactive compounds against S. aureus, including the multidrug-resistant strains.
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Sik B, Székelyhidi R, Lakatos E, Kapcsándi V, Ajtony Z. Analytical procedures for determination of phenolics active herbal ingredients in fortified functional foods: an overview. Eur Food Res Technol 2021. [DOI: 10.1007/s00217-021-03908-6] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
Abstract
AbstractFortification of foods with phenolic compounds is becoming increasingly popular due to their beneficial physiological effects. The biological activities reported include antioxidant, anticancer, antidiabetic, anti-inflammatory, or neuroprotective effects. However, the analysis of polyphenols in functional food matrices is a difficult task because of the complexity of the matrix. The main challenge is that polyphenols can interact with other food components, such as carbohydrates, proteins, or lipids. The chemical reactions that occur during the baking technologies in the bakery and biscuit industry may also affect the results of measurements. The analysis of polyphenols found in fortified foods can be done by several techniques, such as liquid chromatography (HPLC and UPLC), gas chromatography (GC), or spectrophotometry (TPC, DPPH, FRAP assay etc.). This paper aims to review the available information on analytical methods to fortified foodstuffs while as presenting the advantages and limitations of each technique.
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