1
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Sharma H, Chawla N, Dhatt AS. Utilizing response surface methodology to optimize the extraction and characterization of anthocyanins from Solanum melongena L. fruit. Nat Prod Res 2024; 38:3321-3328. [PMID: 37585695 DOI: 10.1080/14786419.2023.2244137] [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: 04/27/2023] [Revised: 07/11/2023] [Accepted: 07/23/2023] [Indexed: 08/18/2023]
Abstract
This research aimed to optimize the extraction of anthocyanin from Solanum melongena L. fruits by studying the effects of extraction time, temperature, pH, and solid-to-liquid ratio using response surface methodology. The Box-Behnken design was used to analyze the anthocyanin concentration under different combinations of these parameters. The optimal conditions for anthocyanin extraction were found to be 7.9 h extraction time, 33.63 °C extraction temperature, 5.39 pH of extraction solvent, and 0.32 solid-liquid ratio. The recovery of 88.12 mg·100 g-1 anthocyanin concentration was achieved with 0.53% relative error compared to the output generated through the chemometric model. Statistical analysis revealed a significant effect of the selected parameters on anthocyanin extraction. The extracted anthocyanin was characterized and found to contain delphinidin. These findings suggest that the optimized method can be used for the efficient extraction and characterization of anthocyanins from Solanum melongena L. fruits.
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Affiliation(s)
- Himanshu Sharma
- Department of Biochemistry, Punjab Agricultural University, Ludhiana, Punjab, India
| | - Neena Chawla
- Department of Vegetable Science, Punjab Agricultural University, Ludhiana, Punjab, India
| | - Ajmer Singh Dhatt
- Department of Vegetable Science, Punjab Agricultural University, Ludhiana, Punjab, India
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2
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Seguenka B, do Nascimento LH, Feiden T, Fernandes IA, Magro JD, Junges A, Valduga E, Steffens J. Ultrasound-assisted extraction and concentration of phenolic compounds from jabuticaba sabará (Plinia peruviana (Poir.) Govaerts) peel by nanofiltration membrane. Food Chem 2024; 453:139690. [PMID: 38781903 DOI: 10.1016/j.foodchem.2024.139690] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2024] [Revised: 05/08/2024] [Accepted: 05/13/2024] [Indexed: 05/25/2024]
Abstract
Jabuticaba peel, rich in antioxidants, offering health benefits. In this study, the extraction of phenolic compounds from jabuticaba peel using ultrasound-assisted (UA) and their subsequent concentration by nanofiltration (NF) employing a polyamide 200 Da membrane was evaluated. The UA extractions were conducted using the Central Composite Rotatable Design (CCRD) 22 methodology, with independent variables extraction time (11.55 to 138 min) and temperature (16.87 to 53.3 °C), and fixed variables mass to ethanol solution concentration at pH 1.0 (1:25 g/mL), granulometry (1 mm), and ultrasonic power (52.8 W). The maximum concentrations obtained were 700.94 mg CE/100 g for anthocyanins, 945.21 mg QE/100 g for flavonoids, 133.19 mg GAE/g for phenols, and an antioxidant activity IC50 of 24.36 μg/mL. Key phenolic compounds identified included cyanidin-3-glucoside, delphinidin-3-glucoside, and various acids like syringic and gallic. NF successfully concentrated these compounds, enhancing their yield by up to 45%. UA and NF integrate for sustainable extraction.
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Affiliation(s)
- Bruna Seguenka
- Food Engineering Department, URI Erechim, Av. Sete de Setembro 1621, 99709-910 Erechim, RS, Brazil
| | | | - Thais Feiden
- Food Engineering Department, URI Erechim, Av. Sete de Setembro 1621, 99709-910 Erechim, RS, Brazil
| | | | - Jacir Dal Magro
- Environmental Sciences Area, Community University of Chapecó Region (Unochapecó), Servidão Anjo da Guarda, 295-D, Bairro Efapi, Chapecó, SC 89809-900, Brazil.
| | - Alexander Junges
- Food Engineering Department, URI Erechim, Av. Sete de Setembro 1621, 99709-910 Erechim, RS, Brazil.
| | - Eunice Valduga
- Food Engineering Department, URI Erechim, Av. Sete de Setembro 1621, 99709-910 Erechim, RS, Brazil.
| | - Juliana Steffens
- Food Engineering Department, URI Erechim, Av. Sete de Setembro 1621, 99709-910 Erechim, RS, Brazil.
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3
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Bacchus A, Fatehi P. Drying temperature effect on the characteristics of cationically polymerized kraft lignin. Int J Biol Macromol 2024; 280:135935. [PMID: 39317282 DOI: 10.1016/j.ijbiomac.2024.135935] [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: 07/23/2024] [Revised: 09/01/2024] [Accepted: 09/20/2024] [Indexed: 09/26/2024]
Abstract
In this work, the effect of drying temperature (55-130 °C) on the properties of kraft lignin (KL) polymerized with [2-(methacryloyloxy)ethyl] trimethyl ammonium chloride, as a sustainable polymer (KLM) was investigated. KLM exhibited a 3-fold drop in charge density and a 10 % reduction in water solubility. These alterations were found to be associated with both chemical and physical changes determined by NMR and XPS analyses. At 55 °C, chain interactions were predominant due to electrostatic interactions amongst the pMETAC chains with the electronegative atoms present in KL. At 80, 105, and 130 °C drying temperatures, hydrolysis reactions predominated. The KLM polymer possessed, comparatively, a lesser resistance to thermal degradation than KL, and the KLM polymer had a more uniform thermal degradation behavior across the drying temperatures. Glass transition temperature, Tg, was shown to be comparable for KL across the various drying temperatures. KLM, however, showed an increasing trend as drying temperature increased, up to 130 °C, at which point Tg dropped due to KL degradation. Therefore, the drying temperature has a significant impact on the properties of kraft lignin and its cationic polymerized derivative, and it should be carefully selected to minimize the undesired changes in lignin properties.
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Affiliation(s)
- Ameena Bacchus
- Green Processes Research Centre and Chemical Engineering Department, Lakehead University, 955 Oliver Road, Thunder Bay, ON P7B5E1, Canada
| | - Pedram Fatehi
- Green Processes Research Centre and Chemical Engineering Department, Lakehead University, 955 Oliver Road, Thunder Bay, ON P7B5E1, Canada.
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4
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Valle-Sánchez SL, Rodríguez-Ramírez R, Ávila-Villa LA, Villa-Lerma AG, Wall-Medrano A, de la Rosa LA, Muñoz-Bernal ÓA, González-Córdova AF, Arellano-Gil M. Phenolic compounds profile in extracts of Smilax spp., antioxidant activity, and inhibition of advanced glycation end products. Food Chem 2024; 463:141389. [PMID: 39332373 DOI: 10.1016/j.foodchem.2024.141389] [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: 04/25/2024] [Revised: 09/05/2024] [Accepted: 09/20/2024] [Indexed: 09/29/2024]
Abstract
Smilax genus possesses bioactive properties attributed to phenolic compounds, which may exhibit antioxidant effects and inhibit the advanced glycation end products (AGEs). However, identifying these phenolic compounds and AGEs has become increasingly relevant to understanding such activities. This study aimed to identify phenolic compounds in extracts of Smilax spp. and evaluate their antioxidant and AGEs inhibitory activities. To achieve this, the Smilax genus was identified via PCR, and phenolic compounds including chlorogenic acid, naringenin-6-C-glucoside, quercetin, quercetin-3-O-glucoside, and myricetin were identified using HPLC-MS/MS. Antioxidant activity was assessed by ferric reducing antioxidant power (FRAP), and radicals such as 2,2-diphenyl-1-picrylhydrazyl (DPPH), and 2,2'-azino-bis-[3-ethyl-benzothiazoline]-6-sulfonic acid (ABTS), while AGEs inhibition was evaluated using a model system formed by bovine serum albumin-glucose. The highest antioxidant activity was 3612.18 mM TE/g, and the inhibition of AGEs was 52.44 %. These results demonstrate that Smilax spp. can inhibit AGEs, neutralize free radicals, and reduce compounds associated with antioxidant capacity.
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Affiliation(s)
- Sergio Luis Valle-Sánchez
- Laboratorio de Biotecnología y Trazabilidad Molecular de los Alimentos, Instituto Tecnológico de Sonora, 5 de febrero, 818 sur, C.P. 85000 Ciudad Obregón, Sonora, Mexico
| | - Roberto Rodríguez-Ramírez
- Laboratorio de Biotecnología y Trazabilidad Molecular de los Alimentos, Instituto Tecnológico de Sonora, 5 de febrero, 818 sur, C.P. 85000 Ciudad Obregón, Sonora, Mexico.
| | - Luz Angélica Ávila-Villa
- Departamento de Ciencias de la Salud, Universidad de Sonora, C.P. 85010 Ciudad Obregón, Sonora, Mexico
| | - Alma Guadalupe Villa-Lerma
- Laboratorio de Biotecnología y Trazabilidad Molecular de los Alimentos, Instituto Tecnológico de Sonora, 5 de febrero, 818 sur, C.P. 85000 Ciudad Obregón, Sonora, Mexico
| | - Abraham Wall-Medrano
- Instituto de Ciencias Biomédicas, Av. Benjamín Franklin 4650, Zona Pronaf Condominio La Plata, C.P. 32310, Universidad Autónoma de Ciudad Juárez, Ciudad Juárez, Chihuahua, Mexico
| | - Laura Alejandra de la Rosa
- Instituto de Ciencias Biomédicas, Av. Benjamín Franklin 4650, Zona Pronaf Condominio La Plata, C.P. 32310, Universidad Autónoma de Ciudad Juárez, Ciudad Juárez, Chihuahua, Mexico
| | - Óscar Adrián Muñoz-Bernal
- Instituto de Ciencias Biomédicas, Av. Benjamín Franklin 4650, Zona Pronaf Condominio La Plata, C.P. 32310, Universidad Autónoma de Ciudad Juárez, Ciudad Juárez, Chihuahua, Mexico
| | - Aarón Fernando González-Córdova
- Coordinación de Tecnología de Alimentos de Origen Animal, Centro de Investigación en Alimentación y Desarrollo, A. C., C.P. 83000 Hermosillo, Sonora, Mexico
| | - Maritza Arellano-Gil
- Laboratorio de Biotecnología y Trazabilidad Molecular de los Alimentos, Instituto Tecnológico de Sonora, 5 de febrero, 818 sur, C.P. 85000 Ciudad Obregón, Sonora, Mexico
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5
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Kruk M, Lalowski P, Płecha M, Ponder A, Rudzka A, Zielińska D, Trząskowska M. Prebiotic potential of spent brewery grain - In vitro study. Food Chem 2024; 463:141254. [PMID: 39298848 DOI: 10.1016/j.foodchem.2024.141254] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/07/2024] [Revised: 09/05/2024] [Accepted: 09/10/2024] [Indexed: 09/22/2024]
Abstract
Spent brewery grain (SBG) is a by-product of the brewery industry. The study aimed to investigate the prebiotic potential of SBG. The chemical composition and fermentation capacity of SBG were checked. The gut microbiota response to SBG was assessed in two in vitro models (batch fermentation and dynamic system). Substances with prebiotic properties, including arabinoxylans (16.7 g/100 g) and polyphenols (49.1 mg/100 g), were identified in SBG. Suitable growth and fermentation by probiotic bacteria were observed. The modulatory effect of gut microbiota depends on the in vitro system used. In batch fermentation, there was no stimulation of Bifidobacterium or lactic acid bacteria (LAB), but short-chain fatty acid (SCFA) and branched short-chain fatty acids (BCFA) synthesis increased. In dynamic, SBG exhibited a moderate bifidogenic effect, promoting Akkermansia and LAB growth while reducing Bacteroides and Escherichia-Shigella. SCFA stabilisation and reduction of BCFA content were noted. Moderate prebiotic effects were observed.
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Affiliation(s)
- Marcin Kruk
- Institute of Human Nutrition Sciences, Warsaw University of Life Sciences (WULS), Nowoursynowska St. 159c, 02-776 Warsaw, Poland.
| | - Piotr Lalowski
- Faculty of Human Nutrition, Warsaw University of Life Sciences (WULS), Nowoursynowska St. 159c, 02-776 Warsaw, Poland
| | - Magdalena Płecha
- Institute of Biochemistry and Biophysics Polish Academy of Sciences, Adolfa Pawińskiego 5A, 02-106 Warsaw, Poland
| | - Alicja Ponder
- Institute of Human Nutrition Sciences, Warsaw University of Life Sciences (WULS), Nowoursynowska St. 159c, 02-776 Warsaw, Poland
| | - Agnieszka Rudzka
- Department of Dietetics and Food Studies, Faculty of Science and Technology, Jan Dlugosz University in Czestochowa, Al. Armii Krajowej 13/15, 42-200 Częstochowa, Poland
| | - Dorota Zielińska
- Institute of Human Nutrition Sciences, Warsaw University of Life Sciences (WULS), Nowoursynowska St. 159c, 02-776 Warsaw, Poland
| | - Monika Trząskowska
- Institute of Human Nutrition Sciences, Warsaw University of Life Sciences (WULS), Nowoursynowska St. 159c, 02-776 Warsaw, Poland.
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6
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Ryszczyńska S, Gumulak-Wołoszyn N, Urbaniak M, Stępień Ł, Bryła M, Twarużek M, Waśkiewicz A. Inhibitory Effect of Sorbus aucuparia Extracts on the Fusarium proliferatum and F. culmorum Growth and Mycotoxin Biosynthesis. Molecules 2024; 29:4257. [PMID: 39275104 PMCID: PMC11396850 DOI: 10.3390/molecules29174257] [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: 07/21/2024] [Revised: 08/27/2024] [Accepted: 09/03/2024] [Indexed: 09/16/2024] Open
Abstract
Fungal infections are among the most common diseases of crop plants. Various species of the Fusarium spp. are naturally prevalent and globally cause the qualitative and quantitative losses of farming commodities, mainly cereals, fruits, and vegetables. In addition, Fusarium spp. can synthesize toxic secondary metabolites-mycotoxins under high temperature and humidity conditions. Among the strategies against Fusarium spp. incidence and mycotoxins biosynthesis, the application of biological control, specifically natural plant extracts, has proved to be one of the solutions as an alternative to chemical treatments. Notably, rowanberries taken from Sorbus aucuparia are a rich source of phytochemicals, such as vitamins, carotenoids, flavonoids, and phenolic acids, as well as minerals, including iron, potassium, and magnesium, making them promising candidates for biological control strategies. The study aimed to investigate the effect of rowanberry extracts obtained by supercritical fluid extraction (SFE) under different conditions on the growth of Fusarium (F. culmorum and F. proliferatum) and mycotoxin biosynthesis. The results showed that various extracts had different effects on Fusarium growth as well as ergosterol content and mycotoxin biosynthesis. These findings suggest that rowanberry extracts obtained by the SFE method could be a natural alternative to synthetic fungicides for eradicating Fusarium pathogens in crops, particularly cereal grains. However, more research is necessary to evaluate their efficacy against other Fusarium species and in vivo applications.
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Affiliation(s)
- Sylwia Ryszczyńska
- Department of Chemistry, Faculty of Forestry and Wood Technology, Poznań University of Life Sciences, Wojska Polskiego 75, 60-625 Poznań, Poland
| | - Natalia Gumulak-Wołoszyn
- Department of Forest Ecosystem Protection, Faculty of Forestry, University of Agriculture in Kraków, Aleja 29 Listopada 46, 31-425 Kraków, Poland
| | - Monika Urbaniak
- Plant-Pathogen Interaction Team, Institute of Plant Genetics, Polish Academy of Sciences, Strzeszyńska 34, 60-479 Poznań, Poland
| | - Łukasz Stępień
- Plant-Pathogen Interaction Team, Institute of Plant Genetics, Polish Academy of Sciences, Strzeszyńska 34, 60-479 Poznań, Poland
| | - Marcin Bryła
- Department of Food Safety and Chemical Analysis, Prof. Waclaw Dabrowski Institute of Agricultural and Food Biotechnology-State Research Institute, Rakowiecka 36, 02-532 Warsaw, Poland
| | - Magdalena Twarużek
- Department of Physiology and Toxicology, Faculty of Biological Sciences, Kazimierz Wielki University, Chodkiewicza 30, 85-064 Bydgoszcz, Poland
| | - Agnieszka Waśkiewicz
- Department of Chemistry, Faculty of Forestry and Wood Technology, Poznań University of Life Sciences, Wojska Polskiego 75, 60-625 Poznań, Poland
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7
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Tzintzarov A, Boyadzhieva SS, Coelho JAP, Tsvetanova F, Petrova M, Stoev G, Yankov DS, Ugrinova I, Stateva RP. Novel Insights into the Biological Activity of Croton lechleri Twigs Extracts and Advancements in Their Sustainable Recovery. Molecules 2024; 29:4161. [PMID: 39275010 PMCID: PMC11397310 DOI: 10.3390/molecules29174161] [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: 07/16/2024] [Revised: 08/21/2024] [Accepted: 08/28/2024] [Indexed: 09/16/2024] Open
Abstract
Sangre de drago, the sap of Croton lechleri Müll. Arg. tree, has been used for centuries in traditional medicine owing to its diverse biological activities. Extracts derived from different parts of the species contain a multitude of phytochemicals with varied applications. Twigs, however, are among the least studied parts of the plant. This study unveils new biological activities of Croton lechleri twig extracts recovered by applying Soxhlet and advanced green techniques. For all extracts, total phenolic content and antioxidant activity were determined. Subsequently, four were selected, and their cytotoxic effects were assessed on both normal (HaCat) and malignant melanoma (A375) skin cell lines using the MTT assay and trypan blue exclusion assay. All showed dose-dependent cytotoxicity, with the Soxhlet ethanol extract demonstrating the highest selectivity towards A375 cells over HaCat cells. The extracts induced apoptosis and necrosis, as confirmed by Annexin V/PI dual-labeling and flow cytometry, highlighting their ability to trigger programmed cell death in cancer cells. The selective inhibition of cell cycle progression in A375 compared to HaCat observed both for Soxhlet ethanol and pressurized ethanol extracts induces cell cycle arrest at multiple points, primarily in the G1 and G2/M phases, and significantly reduces DNA synthesis as evidenced by the decrease in the S-phase population, confirmed by the EdU assay. Consequently, the Soxhlet extract composition was analyzed using LC-MS, which revealed their richness in polyphenolic compounds, particularly flavonoids from the flavonol subclass.
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Affiliation(s)
- Alexander Tzintzarov
- Institute of Molecular Biology, Bulgarian Academy of Sciences, 1113 Sofia, Bulgaria
| | | | - Jose A P Coelho
- Instituto Superior de Engenharia de Lisboa, Instituto Politécnico de Lisboa, Rua Conselheiro Emídio Navarro 1, 1959-007 Lisboa, Portugal
- Centro de Química Estrutural, Institute of Molecular Sciences, Instituto Superior Técnico, Universidade de Lisboa, Av. Rovisco Pais, 1049 001 Lisboa, Portugal
| | - Flora Tsvetanova
- Institute of Chemical Engineering, Bulgarian Academy of Sciences, 1113 Sofia, Bulgaria
| | - Maria Petrova
- Institute of Molecular Biology, Bulgarian Academy of Sciences, 1113 Sofia, Bulgaria
| | - Georgi Stoev
- Institute of Molecular Biology, Bulgarian Academy of Sciences, 1113 Sofia, Bulgaria
| | - Dragomir S Yankov
- Institute of Chemical Engineering, Bulgarian Academy of Sciences, 1113 Sofia, Bulgaria
| | - Iva Ugrinova
- Institute of Molecular Biology, Bulgarian Academy of Sciences, 1113 Sofia, Bulgaria
| | - Roumiana P Stateva
- Institute of Chemical Engineering, Bulgarian Academy of Sciences, 1113 Sofia, Bulgaria
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Rangam N, Sudagar A, Koronkiewicz R, Borowicz P, Tóth J, Kövér L, Michałowska D, Roszko M, Pilz M, Kwapiszewska K, Lesiak-Orłowska B. Surface and composition effects on the biphasic cytotoxicity of nanocomposites synthesized using leaf extracts. Int J Biol Macromol 2024; 276:133723. [PMID: 38981556 DOI: 10.1016/j.ijbiomac.2024.133723] [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: 11/30/2023] [Revised: 07/04/2024] [Accepted: 07/05/2024] [Indexed: 07/11/2024]
Abstract
The Malus sylvestris L. (LE1), Pinus sylvestris L. (LE2), and Sorbus aucuparia L. (LE3) leaves` extracts were used for the synthesis of silver (Ag) nanocomposites containing different amounts of silver chloride (AgCl), silver metal (Agmet), and silver phosphate (Ag3PO4). These nanocomposites were capped with the organic functional groups in the leaf extract. Notably, the nanocomposites caused biphasic cytotoxic response on cells; first attributed to the inhibition of cell growth and second to cell death. The nanocomposites were biocompatible with normal embryonic kidney (HEK293) cells in the cytotoxic range for cancer cells. [25(±1) °C synthesis] nanocomposites exhibited the highest cytotoxicity towards HeLa (lethal concentration- LC50 value of 11.4 μg mL-1) and A549 (LC50 value of 14.7 μg mL-1) after 24-h incubation and its efficiency was shown also for the more resistant MCF-7 and MDA-MB-231, however, their respective LC50 values were larger. For the HeLa cell line, this designed nanocomposite exhibited an LC50 value similar to the effective concentration (EC50) value of Cisplatin and about 3 times larger than Doxorubicin. nanocomposite contained Ag3PO4 in the composite and P on the surface, higher AgCl content, smaller crystallite size of all nanoparticle phases, and carbon-rich oxygen-deficient surface compared to all other nanocomposites.
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Affiliation(s)
- Neha Rangam
- Institute of Physical Chemistry, Polish Academy of Sciences, Kasprzaka 44/52, 01-224 Warsaw, Poland.
| | - Alcina Sudagar
- Institute of Physical Chemistry, Polish Academy of Sciences, Kasprzaka 44/52, 01-224 Warsaw, Poland; Washington University in St. Louis, 1 Brookings Dr, St. Louis, MO 63130, USA.
| | - Roksana Koronkiewicz
- The Cardinal Stefan Wyszyński University in Warsaw, Dewajtis 5, 01-815 Warsaw, Poland
| | - Paweł Borowicz
- Institute of Physical Chemistry, Polish Academy of Sciences, Kasprzaka 44/52, 01-224 Warsaw, Poland
| | - József Tóth
- HUN-REN Institute for Nuclear Research, BemTér 18/c, H-4026 Debrecen, Hungary
| | - László Kövér
- HUN-REN Institute for Nuclear Research, BemTér 18/c, H-4026 Debrecen, Hungary
| | - Dorota Michałowska
- Institute of Agriculture and Food Biotechnology-State Research Institute, ul. Rakowiecka 36, 02-532 Warsaw, Poland
| | - Marek Roszko
- Institute of Agriculture and Food Biotechnology-State Research Institute, ul. Rakowiecka 36, 02-532 Warsaw, Poland
| | - Marta Pilz
- Institute of Physical Chemistry, Polish Academy of Sciences, Kasprzaka 44/52, 01-224 Warsaw, Poland
| | - Karina Kwapiszewska
- Institute of Physical Chemistry, Polish Academy of Sciences, Kasprzaka 44/52, 01-224 Warsaw, Poland
| | - Beata Lesiak-Orłowska
- Institute of Physical Chemistry, Polish Academy of Sciences, Kasprzaka 44/52, 01-224 Warsaw, Poland
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9
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Cardoso RV, da Silva DVT, Santos-Sodré SDJL, Pereira PR, Freitas CS, Moterle D, Kanis LA, Silva LHMD, Rodrigues AMDC, Paschoalin VMF. Green Ultrasound-Assisted Extraction of Bioactive Compounds from Cumari-Do-Pará Peppers ( Capsicum chinense Jacq.) Employing Vegetable Oils as Solvents. Foods 2024; 13:2765. [PMID: 39272529 PMCID: PMC11394977 DOI: 10.3390/foods13172765] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/18/2024] [Revised: 08/26/2024] [Accepted: 08/28/2024] [Indexed: 09/15/2024] Open
Abstract
Capsaicin, carotenoids, and phenolic compounds from cumari-do-Pará peppers (Capsicum chinense Jacq.) harvested from two different locations in Pará, Brazil, and at different ripening stages were extracted by employing green methodologies as an alternative to organic solvents. Edible vegetable oils from soybeans (Glycine max), Brazilian nuts (Bertholettia excelsa H.B.), and palm olein were used in combination with ultrasonic-assisted extraction (UAE). The proximate composition of the pepper extracts and vitamin C were determined through AOAC methods, total phenolics and carotenoids were assessed by UV/Vis spectrophotometry, and capsaicin by high-performance liquid chromatography. Antioxidant cumari-do-Pará extract activities were evaluated by the ABTS radical scavenging and β-carotene/linoleic acid assays. The vegetable oils were suitable for extracting and preserving bioactive pepper compounds, especially mature ones harvested from Igarapé-Açu. Bioactive compound content and antioxidant activity varied with harvesting location and ripening stage. Soybean oil was the most effective in extracting bioactive pepper compounds, particularly carotenoids, with 69% recovery. Soybean oil extracts enriched in capsaicin, carotenoids, and phenolics obtained from cumari-do-Pará can be used as spices in foodstuffs and/or as additives in pharmaceutical and nutraceutical formulations. Edible vegetable oils combined with UAE are promising for bioactive compound extraction, representing an environmentally friendly, safe, low-cost, versatile, and fast alternative.
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Affiliation(s)
- Raiane Vieira Cardoso
- Biochemistry Department, Chemistry Institute, Federal University of Rio de Janeiro (UFRJ), Avenida Athos da Silveira Ramos 149, Cidade Universitária, Rio de Janeiro 21941-909, RJ, Brazil
| | - Davi Vieira Teixeira da Silva
- Biochemistry Department, Chemistry Institute, Federal University of Rio de Janeiro (UFRJ), Avenida Athos da Silveira Ramos 149, Cidade Universitária, Rio de Janeiro 21941-909, RJ, Brazil
| | | | - Patricia Ribeiro Pereira
- Biochemistry Department, Chemistry Institute, Federal University of Rio de Janeiro (UFRJ), Avenida Athos da Silveira Ramos 149, Cidade Universitária, Rio de Janeiro 21941-909, RJ, Brazil
| | - Cyntia Silva Freitas
- Biochemistry Department, Chemistry Institute, Federal University of Rio de Janeiro (UFRJ), Avenida Athos da Silveira Ramos 149, Cidade Universitária, Rio de Janeiro 21941-909, RJ, Brazil
| | - Diego Moterle
- Health Science Institute, South University of Santa Catarina (UNISul), Avenida Jose Acacio Moreira 787, Tubarão 88704-900, SC, Brazil
| | - Luiz Alberto Kanis
- Health Science Institute, South University of Santa Catarina (UNISul), Avenida Jose Acacio Moreira 787, Tubarão 88704-900, SC, Brazil
| | - Luiza Helena Meller da Silva
- Institute of Technology, Federal University of Para (UFPA), Augusto Corrêa 1, Guamá, Belém 66075-110, PA, Brazil
| | | | - Vania Margaret Flosi Paschoalin
- Biochemistry Department, Chemistry Institute, Federal University of Rio de Janeiro (UFRJ), Avenida Athos da Silveira Ramos 149, Cidade Universitária, Rio de Janeiro 21941-909, RJ, Brazil
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10
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Wijegunawardhana D, Wijesekara I, Liyanage R, Truong T, Silva M, Chandrapala J. Process-Induced Molecular-Level Protein-Carbohydrate-Polyphenol Interactions in Milk-Tea Blends: A Review. Foods 2024; 13:2489. [PMID: 39200417 PMCID: PMC11353574 DOI: 10.3390/foods13162489] [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: 07/17/2024] [Revised: 07/31/2024] [Accepted: 08/01/2024] [Indexed: 09/02/2024] Open
Abstract
The rapid increase in the production of powdered milk-tea blends is driven by a growing awareness of the presence of highly nutritious bioactive compounds and consumer demand for convenient beverages. However, the lack of literature on the impact of heat-induced component interactions during processing hinders the production of high-quality milk-tea powders. The production process of milk-tea powder blends includes the key steps of pasteurization, evaporation, and spray drying. Controlling heat-induced interactions, such as protein-protein, protein-carbohydrate, protein-polyphenol, carbohydrate-polyphenol, and carbohydrate-polyphenol, during pasteurization, concentration, and evaporation is essential for producing a high-quality milk-tea powder with favorable physical, structural, rheological, sensory, and nutritional qualities. Adjusting production parameters, such as the type and the composition of ingredients, processing methods, and processing conditions, is a great way to modify these interactions between components in the formulation, and thereby, provide improved properties and storage stability for the final product. Therefore, this review comprehensively discusses how molecular-level interactions among proteins, carbohydrates, and polyphenols are affected by various unit operations during the production of milk-tea powders.
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Affiliation(s)
- Dilema Wijegunawardhana
- School of Science, STEM College, RMIT University, Bundoora, VIC 3083, Australia; (D.W.); (T.T.); (M.S.)
- Department of Biosystems Technology, Faculty of Technology, University of Sri Jayewardenepura, Dampe-Pitipana Road, Homagama 10200, Sri Lanka;
| | - Isuru Wijesekara
- Department of Food Science and Technology, Faculty of Applied Sciences, University of Sri Jayewardenepura, Gangodawila, Nugegoda 10250, Sri Lanka;
| | - Rumesh Liyanage
- Department of Biosystems Technology, Faculty of Technology, University of Sri Jayewardenepura, Dampe-Pitipana Road, Homagama 10200, Sri Lanka;
| | - Tuyen Truong
- School of Science, STEM College, RMIT University, Bundoora, VIC 3083, Australia; (D.W.); (T.T.); (M.S.)
- School of Science, Engineering & Technology, RMIT University, Ho Chi Minh City 700000, Vietnam
| | - Mayumi Silva
- School of Science, STEM College, RMIT University, Bundoora, VIC 3083, Australia; (D.W.); (T.T.); (M.S.)
| | - Jayani Chandrapala
- School of Science, STEM College, RMIT University, Bundoora, VIC 3083, Australia; (D.W.); (T.T.); (M.S.)
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11
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Beevi Sharafudheen S, Vijayakumar C, Anjana PM, Bindhu MR, Alharbi NS, Khaled JM, Kadaikunnan S, Kakarla RR, Aminabhavi TM. Biogenically synthesized porous TiO 2 nanostructures for advanced anti-bacterial, electrochemical, and photocatalytic applications. JOURNAL OF ENVIRONMENTAL MANAGEMENT 2024; 366:121728. [PMID: 38991334 DOI: 10.1016/j.jenvman.2024.121728] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/03/2024] [Revised: 07/01/2024] [Accepted: 07/02/2024] [Indexed: 07/13/2024]
Abstract
This study develops environmentally benign capping technique to synthesize nanoparticles of Curcuma longa-coated titanium dioxide (CR-TiO2) from titanium isopropoxide by utilizing the extract of Rosa rubiginosa flowers as reducing and chelating agent. The biogenically synthesized nanoparticles revealed excellent anti-bacterial, electrochemical, and photocatalytic properties due to the presence of porous TiO2 nanostructures. The sharp peaks by XRD pattern showed the crystallinity and phase purity of TiO2 nanoparticles. BET analysis proved mesoporous nature of the materials with specific surface area of 134 m2 g -1. The vibrational spectra suggest hydroxyl groups from flavonoids of Curcuma longa acting as functionalizing agent for TiO2 nanoporous structures with visible luminescence, which is proven in fluorescence spectra and is applicable for photocatalytic studies. The anti-bacterial studies showed good inference on TiO2 nanoparticles against Pseudomonas auruginosa and proved it to be an excellent antipseudomonal agent with the oxidative potential. The maximum degradation of phenol red dye in the presence of TiO2 under visible light conditions was observed. The supercapacitor fabricated using the biogenic TiO2 three-electrode system exhibited a specific capacitance of 128 Fg-1 (10 mV s-1), suggesting it as an excellent electrode material. The LSV curve at 50 mV s-1 scan rate showed that oxygen reduction potential (ORR) of CR-TiO2 electrodes was 121 mV. The present study is a new application of nanoparticles in sustainability consideration of the environment as well as a solution to the power crisis with fewer limitations. The well-distinguished antidiabetic and BSA denaturation potential suggests that these porous TiO2 nanostructures can be useful for drug delivery as glucose inhibitors and oral anti-inflammatory drugs with the restriction of adverse side effects.
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Affiliation(s)
- Sajeena Beevi Sharafudheen
- Department of Physics and Research Centre, St. Jude's College, Thoothoor, Affiliated to Manonmaniam Sundaranar University, Abishekapatti, Tirunelveli, Tamilnadu, 627012, India
| | - C Vijayakumar
- Department of Physics and Research Centre, St. Jude's College, Thoothoor, Affiliated to Manonmaniam Sundaranar University, Abishekapatti, Tirunelveli, Tamilnadu, 627012, India.
| | - P M Anjana
- Center for Energy and Environment, School of Advanced Sciences, KLE Technological University, Hubballi, Karnataka, 580 031, India.
| | - M R Bindhu
- Department of Physics, Sree Devi Kumari Women's College, Kuzhithurai, 629163, Tamil Nadu, India
| | - Naiyf S Alharbi
- Department of Botany and Microbiology, College of Science, King Saud University, P.O. Box 2455, Riyadh 11451, Saudi Arabia
| | - Jamal M Khaled
- Department of Botany and Microbiology, College of Science, King Saud University, P.O. Box 2455, Riyadh 11451, Saudi Arabia
| | - Shine Kadaikunnan
- Department of Botany and Microbiology, College of Science, King Saud University, P.O. Box 2455, Riyadh 11451, Saudi Arabia
| | - Raghava Reddy Kakarla
- School of Chemical and Biomolecular Engineering, The University of Sydney, Sydney, NSW, 2006, Australia
| | - Tejraj M Aminabhavi
- Center for Energy and Environment, School of Advanced Sciences, KLE Technological University, Hubballi, Karnataka, 580 031, India; School of Engineering, University of Petroleum and Energy Studies (UPES), Dehradun, Uttarakhand 248007, India; Korea University, Seoul, Republic of Korea.
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12
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Polaki S, Stamatelopoulou V, Kotsou K, Chatzimitakos T, Athanasiadis V, Bozinou E, Lalas SI. Exploring Conventional and Green Extraction Methods for Enhancing the Polyphenol Yield and Antioxidant Activity of Hyssopus officinalis Extracts. PLANTS (BASEL, SWITZERLAND) 2024; 13:2105. [PMID: 39124223 PMCID: PMC11313759 DOI: 10.3390/plants13152105] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/31/2024] [Revised: 07/24/2024] [Accepted: 07/27/2024] [Indexed: 08/12/2024]
Abstract
Hyssopus officinalis L. (HO) is, as one of the most prevalently utilized plants, used in traditional medicine to cure various diseases as well as the in food and cosmetic industries. Moreover, HO is a rich source of polyphenols with potent antioxidant properties. However, the studies on the extraction of such compounds from HO are scanty and sparse. This study aims to optimize the extraction of polyphenols and maximize the antioxidant activity in HO extracts. A comprehensive experimental design was employed, encompassing varied extraction parameters to determine the most effective ones. Alongside conventional stirring (ST), two green approaches, the ultrasonic treatment (US) and the pulsed electric field (PEF), were explored, either alone or in combination. The extracted polyphenolic compounds were identified with a high-performance liquid chromatography-diode array detector (HPLC-DAD). According to the results, the employment of ST along with an ethanolic solvent at 80 °C for 150 min seems beneficial in maximizing the extraction of polyphenols from HO, resulting in extracts with enhanced antioxidant activity. The total polyphenol was noted at 70.65 ± 2.76 mg gallic acid equivalents (GAE)/g dry weight (dw) using the aforementioned techniques, and the antioxidant activity was noted as 582.23 ± 16.88 μmol ascorbic acid equivalents (AAE)/g dw (with FRAP method) and 343.75 ± 15.61 μmol AAE/g dw (with the DPPH method). The as-prepared extracts can be utilized in the food and cosmetics industries to bestow or enhance the antioxidant properties of commercial products.
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Affiliation(s)
| | | | | | - Theodoros Chatzimitakos
- Department of Food Science & Nutrition, University of Thessaly, Terma N. Temponera Str., 43100 Karditsa, Greece; (S.P.); (V.S.); (K.K.); (V.A.); (E.B.); (S.I.L.)
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13
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Athanasiadis V, Chatzimitakos T, Mantiniotou M, Kalompatsios D, Kotsou K, Makrygiannis I, Bozinou E, Lalas SI. Optimization of Four Different Rosemary Extraction Techniques Using Plackett-Burman Design and Comparison of Their Antioxidant Compounds. Int J Mol Sci 2024; 25:7708. [PMID: 39062951 PMCID: PMC11277211 DOI: 10.3390/ijms25147708] [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: 06/15/2024] [Revised: 07/12/2024] [Accepted: 07/12/2024] [Indexed: 07/28/2024] Open
Abstract
Rosemary has many medicinal and therapeutic properties and therefore it is important to study how to maximize the recovery of its bioactive compounds. In the present study, four different extraction techniques were used, namely stirring extraction (STE), pulsed electric field-assisted extraction (PEF), ultrasound probe-assisted extraction (UPAE), and ultrasound bath-assisted extraction (UBAE). First, some primary experiments were carried out in order to optimize each technique individually through the Plackett-Burman design. Then, each technique was applied under optimal conditions and the results were compared with each other. The optimal total polyphenol content (TPC) of STE is ~19 mg gallic acid equivalents per gram of dry weight (dw), while the antioxidant activity of the extract is 162 μmol ascorbic acid equivalents (AAEs) per gram of dw via FRAP and ~110 μmol AAE per gram of dw via DPPH. As for PEF, the optimal TPC is ~12 mg GAE/g dw, and the FRAP and DPPH values are ~102 and ~70 μmol AAE per gram of dw, respectively. When it comes to UPAE, the optimal TPC is ~16 mg GAE/g dw and the antioxidant capacity of the extract is ~128 μmol AAE/g dw through FRAP and ~98 μmol AAE/g dw through DPPH. UBAE optimal extract yielded ~17 mg GAE/g dw TPC, ~146 μmol AAE/g dw for FRAP, and ~143 μmol AAE/g dw for DPPH. The highest flavonoid content (~6.5 mg rutin equivalent/g dw) and DPPH (~143 μmol ascorbic acid equivalent/g dw) is obtained through UBAE. UPAE has been shown to be more efficient in recovering ascorbic acid (~20 mg/g dw). Additionally, the chlorophyll-to-carotenoid ratios of UPAE and UBAE were 2.98 and 2.96, respectively, indicating that the extracts had a generally positive impact on health. Considering the environmental impact of each extraction technique but also which antioxidant factor needs to be maximized, the most suitable extraction technique will be chosen.
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Affiliation(s)
| | - Theodoros Chatzimitakos
- Department of Food Science and Nutrition, University of Thessaly, Terma N. Temponera Street, 43100 Karditsa, Greece; (V.A.); (M.M.); (D.K.); (K.K.); (I.M.); (E.B.); (S.I.L.)
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14
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Abdessemed M, Bouacida S, Turki M, Ben Haj Koubaier H, Omrani S, Allouache R, Bouzouita N, Karoui R, Snoussi A. Chemical Characterization and Biological Activities Evaluation of Myrtus communis L. Essential Oil Extraction By-Product towards Circular Economy and Sustainability. Foods 2024; 13:2211. [PMID: 39063295 PMCID: PMC11275387 DOI: 10.3390/foods13142211] [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: 05/21/2024] [Revised: 07/05/2024] [Accepted: 07/10/2024] [Indexed: 07/28/2024] Open
Abstract
Essential oil (EO) extraction is a widespread practice generating huge amounts of solid plant by-products a potential source of bioactive compounds, on the one hand, and a detrimental risk for the environment that needs to be carefully considered on the other hand. The present study aims to valorize Myrtus communis L. leaf by-products obtained following EO extraction using a steam distillation unit through the recovery of phenolic compounds and the evaluation of their biological activities. The total phenols, flavonoids, and proanthocyanidins contents of the ethanolic extract by-product were higher than the control (leaves without extraction of EO). Their amounts increased from 69.30 to 88.06 mg GAE/g for total phenols, from 36.31 to 70.97 mg QE for flavonoids and from 19.74 to 21.49 mg CE/g of extract for proanthocyanidins. The identification of phenolic compounds by high-performance liquid-chromatography equipped with a reversed-phase (RP-HPLC) system revealed that the by-product sample includes more gallic acid, catechin, syringic acid and luteolin 7-O-glucoside but less p-coumaric acid and kaempferol than the control. Moreover, the mid-infrared spectroscopy (MIR) showed the presence of benzene ring characteristic of phenolic compounds at 756 cm-1, esters of aromatic acids and stretching vibrations of polyphenols at 1141-1234 cm-1, C=C stretching present in phenolic acids such as coumaric acid and catechin at 1604 cm-1. The assessment of antioxidant activity revealed that the ABTS+• radical scavenging activity was significantly increased, whereas the DPPH• radical inhibition activity and the ferric reduction antioxidant power were significantly decreased. The results indicated, as well, that Myrtus communis L. leaf by-products maintained a considerable antibacterial activity depending on the tested bacterial strain. Additionally, the anti-α-amylase activity was higher for the Myrtus communis L. leaf by-product extract. Therefore, Myrtus communis L. leaf by-products of EO extraction offer phenolic compounds with significant biological activities, contributing to the sustainable development and the promotion of circular economy by the recovery of valuable inputs from plant by-products.
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Affiliation(s)
- Meriem Abdessemed
- Laboratory of Innovation and Valorization for a Sustainable Food Industry, Higher School of Food Industries of Tunis, University of Carthage, LR21AGR04, 58 Avenue Alain Savary, Tunis 1003, Tunisia; (M.A.); (S.B.); (M.T.); (H.B.H.K.); (S.O.); (R.A.); (N.B.)
| | - Saoussen Bouacida
- Laboratory of Innovation and Valorization for a Sustainable Food Industry, Higher School of Food Industries of Tunis, University of Carthage, LR21AGR04, 58 Avenue Alain Savary, Tunis 1003, Tunisia; (M.A.); (S.B.); (M.T.); (H.B.H.K.); (S.O.); (R.A.); (N.B.)
| | - Mohamed Turki
- Laboratory of Innovation and Valorization for a Sustainable Food Industry, Higher School of Food Industries of Tunis, University of Carthage, LR21AGR04, 58 Avenue Alain Savary, Tunis 1003, Tunisia; (M.A.); (S.B.); (M.T.); (H.B.H.K.); (S.O.); (R.A.); (N.B.)
| | - Hayet Ben Haj Koubaier
- Laboratory of Innovation and Valorization for a Sustainable Food Industry, Higher School of Food Industries of Tunis, University of Carthage, LR21AGR04, 58 Avenue Alain Savary, Tunis 1003, Tunisia; (M.A.); (S.B.); (M.T.); (H.B.H.K.); (S.O.); (R.A.); (N.B.)
| | - Souha Omrani
- Laboratory of Innovation and Valorization for a Sustainable Food Industry, Higher School of Food Industries of Tunis, University of Carthage, LR21AGR04, 58 Avenue Alain Savary, Tunis 1003, Tunisia; (M.A.); (S.B.); (M.T.); (H.B.H.K.); (S.O.); (R.A.); (N.B.)
| | - Radia Allouache
- Laboratory of Innovation and Valorization for a Sustainable Food Industry, Higher School of Food Industries of Tunis, University of Carthage, LR21AGR04, 58 Avenue Alain Savary, Tunis 1003, Tunisia; (M.A.); (S.B.); (M.T.); (H.B.H.K.); (S.O.); (R.A.); (N.B.)
| | - Nabiha Bouzouita
- Laboratory of Innovation and Valorization for a Sustainable Food Industry, Higher School of Food Industries of Tunis, University of Carthage, LR21AGR04, 58 Avenue Alain Savary, Tunis 1003, Tunisia; (M.A.); (S.B.); (M.T.); (H.B.H.K.); (S.O.); (R.A.); (N.B.)
| | - Romdhane Karoui
- University of Artois, University of Lille, University of Littoral Côte d’Opale, University of Picardie Jules Verne, University of Liège, INRAE, JUNIA, UMR-T 1158, BioEcoAgro, F-62300 Lens, France;
| | - Ahmed Snoussi
- Laboratory of Innovation and Valorization for a Sustainable Food Industry, Higher School of Food Industries of Tunis, University of Carthage, LR21AGR04, 58 Avenue Alain Savary, Tunis 1003, Tunisia; (M.A.); (S.B.); (M.T.); (H.B.H.K.); (S.O.); (R.A.); (N.B.)
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15
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Masiala A, Vingadassalon A, Aurore G. Polyphenols in edible plant leaves: an overview of their occurrence and health properties. Food Funct 2024; 15:6847-6882. [PMID: 38853513 DOI: 10.1039/d4fo00509k] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 06/11/2024]
Abstract
Edible plant leaves (EPLs) constitute a major renewable functional plant biomass available all year round, providing an essential source of polyphenols in the global diet. Polyphenols form a large family of antioxidant molecules. They protect against the harmful effects of free radicals, strengthen immunity and stimulate the body's natural defenses thanks to their antibacterial and antiviral functions. This study refers to phenolic compounds from 50 edible plant leaves divided into four categories: green leafy vegetables, underutilized leafy vegetables, leafy spices and leafy drinks. It provides data on the identification, occurrence and pharmacological functions of polyphenols contained in EPLs, and provides a better understanding of trends and gaps in their consumption and study. Certain EPLs, such as moringa (Moringa oleifera Lam.), tea (Camellia sinensis L.) and several leafy spices of the Lamiaceae family, reveal important characteristics and therapeutic potential. The polyphenol composition of EPLs makes them functional plants that offer relevant solutions in the fight against obesity, the management of food insecurity and the prevention of chronic diseases.
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Affiliation(s)
- Anthony Masiala
- Université des Antilles, COVACHIM M2E (EA 3592), UFR SEN, Campus de Fouillole, F-97 110 Pointe-à-Pitre, France.
| | - Audrey Vingadassalon
- Université des Antilles, COVACHIM M2E (EA 3592), UFR SEN, Campus de Fouillole, F-97 110 Pointe-à-Pitre, France.
| | - Guylène Aurore
- Université des Antilles, COVACHIM M2E (EA 3592), UFR SEN, Campus de Fouillole, F-97 110 Pointe-à-Pitre, France.
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16
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Aktaş H, Kurek MA. Deep eutectic solvents for the extraction of polyphenols from food plants. Food Chem 2024; 444:138629. [PMID: 38341914 DOI: 10.1016/j.foodchem.2024.138629] [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: 06/06/2023] [Revised: 01/15/2024] [Accepted: 01/28/2024] [Indexed: 02/13/2024]
Abstract
Deep Eutectic Solvents (DESs) offer a promising, sustainable alternative for extracting polyphenols from food plants, known for their health benefits. Traditional extraction methods are often costly and involve toxic solvents. This review discusses the basic concepts, preparation techniques, and factors influencing the effective and safe use of DESs in polyphenol extraction. DESs' adaptability allows integration with other green extraction technologies, such as microwave- and ultrasound-assisted extractions, enhancing their efficiency. This adaptability demonstrates the potential of DESs in the sustainable extraction of bioactive compounds. Current research indicates that DESs could play a significant role in the sustainable procurement of these compounds, marking an important advancement in food science research and development. The review underscores DESs as a realistic, eco-friendly alternative in the realm of natural extraction technologies, offering a significant contribution to sustainable practices in food science.
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Affiliation(s)
- Havva Aktaş
- Department of Technique and Food Development, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences (WULS-SGGW), Warsaw, Poland
| | - Marcin A Kurek
- Department of Technique and Food Development, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences (WULS-SGGW), Warsaw, Poland.
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17
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Martínez-Subirà M, Meints B, Tomasino E, Hayes P. Effects of roasting and steeping on nutrients and physiochemical compounds in organically grown naked barley teas. Food Chem X 2024; 22:101385. [PMID: 38665632 PMCID: PMC11043873 DOI: 10.1016/j.fochx.2024.101385] [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: 12/19/2023] [Revised: 04/09/2024] [Accepted: 04/11/2024] [Indexed: 04/28/2024] Open
Abstract
Barley tea, a popular beverage with cultural traditions in East Asia, has long been esteemed for its flavor, aroma, thirst-quenching properties and perceived health benefits attributed to bioactive compounds. This study investigated the nutritional, bioactive, and antioxidant aspects of three commercial naked barley varieties, focusing on the impact of roasting and subsequent steeping for tea. Roasting did not affect total dietary fiber or β-glucan content. The process reduced sugar content and led to the disappearance of free amino acids, contributing to high levels of acrylamide and color changes. Roasting diminished total phenolic compounds, particularly flavonoids, resulting in reduced antioxidant activity. Metabolite analysis identified compounds in roasted grains that could influence tea flavor and aroma. Roasted barley tea made from these varieties was not a source of dietary fiber or antioxidants, but also contained no acrylamide. Therefore, consumers seeking such benefits from barley are urged to consume whole grain foods.
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Affiliation(s)
| | - Brigid Meints
- Department of Crop and Soil Science, Oregon State University, Corvallis, OR, USA
| | - Elizabeth Tomasino
- Department of Food Science &Technology, Oregon State University, Corvallis, OR, USA
| | - Patrick Hayes
- Department of Crop and Soil Science, Oregon State University, Corvallis, OR, USA
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18
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Queiroz de Oliveira W, Angélica Neri Numa I, Alvim ID, Azeredo HMC, Santos LB, Borsoi FT, de Araújo FF, Sawaya ACHF, do Nascimento GC, Clerici MTPS, do Sacramento CK, Maria Pastore G. Multilayer microparticles for programmed sequential release of phenolic compounds from Eugenia stipitata: Stability and bioavailability. Food Chem 2024; 443:138579. [PMID: 38301560 DOI: 10.1016/j.foodchem.2024.138579] [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: 10/16/2023] [Revised: 01/07/2024] [Accepted: 01/23/2024] [Indexed: 02/03/2024]
Abstract
A co-delivery system based on multilayer microparticles was developed and characterized for the sequential release of phenolic compounds (PCs) using different encapsulation processes (spray drying: SD and drying-chilling spray: SDC) and wall materials to improve the stability and bioavailability of PCs. Samples were characterized in terms of process yield (PY%), phenolic retention efficiency (PRE%), chemical structure and crystallinity (NMR, FTIR, DXR), thermal stability (DSC and FT-IR), anti-radical capacity (ORAC and ABTS) and in vitro digestion. PRE% of samples by SD were higher (p < 0.05) than SDC due to the formation of PCs from CRF (cará-roxo flour). NMR, FTIR, DXR confirmed the presence of key components and interactions for the formation of the advanced co-delivery system. The SDC particles showed crystalline regions by XRD and were stable at ∼47 °C. All samples showed good release of PC in the intestinal phase, and antiradical capacity that reached 23.66 µmol TE g-1.
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Affiliation(s)
- Williara Queiroz de Oliveira
- Laboratory of Bioflavours and Bioactive Compounds, Department of Food Science, Faculty of Food Engineering, University of Campinas, 13083-862 Campinas, SP, Brazil.
| | - Iramaia Angélica Neri Numa
- Laboratory of Bioflavours and Bioactive Compounds, Department of Food Science, Faculty of Food Engineering, University of Campinas, 13083-862 Campinas, SP, Brazil
| | - Izabela D Alvim
- Technology Center of Cereal and Chocolate, Food Technology Institute (ITAL), 13070-178 Campinas, SP, Brazil
| | | | - Leticia B Santos
- Embrapa Instrumentation, R. 15 de Novembro, 1452, 13560-970 São Carlos, SP, Brazil; Graduate Program in Food, Nutrition and Food Engineering, UNESP - São Paulo State University, Rodovia Araraquara-Jaú, km 01, 14800-903 Araraquara, SP, Brazil
| | - Felipe T Borsoi
- Laboratory of Bioflavours and Bioactive Compounds, Department of Food Science, Faculty of Food Engineering, University of Campinas, 13083-862 Campinas, SP, Brazil
| | - Fábio F de Araújo
- Laboratory of Bioflavours and Bioactive Compounds, Department of Food Science, Faculty of Food Engineering, University of Campinas, 13083-862 Campinas, SP, Brazil; Faculty of Pharmaceutical Science, University of Campinas, 13083-871 Campinas, SP, Brazil
| | - Alexandra C H F Sawaya
- Faculty of Pharmaceutical Science, University of Campinas, 13083-871 Campinas, SP, Brazil
| | - Gustavo C do Nascimento
- Department of Food Science and Nutrition, School of Food Engineering, University of Campinas, 13083-862 Campinas, SP, Brazil
| | - Maria Teresa P S Clerici
- Department of Food Science and Nutrition, School of Food Engineering, University of Campinas, 13083-862 Campinas, SP, Brazil
| | - Célio K do Sacramento
- Department of Agricultural and Environmental Sciences, State University of Santa Cruz, 45662-900 BA, Brazil
| | - Glaucia Maria Pastore
- Laboratory of Bioflavours and Bioactive Compounds, Department of Food Science, Faculty of Food Engineering, University of Campinas, 13083-862 Campinas, SP, Brazil
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19
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Kim Y, Kim HW, Sung J, Kim Y. Optimal extraction conditions and quantification of lignan phytoestrogens in cereal grains using targeted LC-MS/MS. Front Nutr 2024; 11:1409309. [PMID: 38933882 PMCID: PMC11201688 DOI: 10.3389/fnut.2024.1409309] [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: 03/29/2024] [Accepted: 05/30/2024] [Indexed: 06/28/2024] Open
Abstract
Lignans are phytoestrogens found in various forms such as glycosides, ester-linked oligomers, and aglycones in a variety of foods, including soy products, legumes, grains, nuts, vegetables, and fruits. This study aimed to optimize the extraction of lignans from cereal grains using response surface methodology (RSM). Lignans, including secoisolariciresinol (Seco), matairesinol (Mat), pinoresinol (Pin), lariciresinol (Lar), and syringaresinol (Syr), were quantified using high-performance liquid chromatography-tandem mass spectrometry. A Box-Behnken design was employed to determine the optimal values for three extraction parameters: temperature (X1: 20°C-60°C), methanol concentration (X2: 60%-100%), and extraction time (X3: 30-90 min). The highest lignan contents were obtained at X1 = 44.24°C, X2 = 84.64%, and X3 = 53.63 min. To apply these experimental conditions to the actual experiment, the optimal conditions were slightly adjusted to X1 = 40°C, X2 = 80%, and X3 = 60 min. The predicted results closely matched the experimental results obtained using the modified optimal extraction conditions. The highest lignan content found in barley sprouts (85.930 μg/100 g), however, most grains exhibited relatively low concentrations of lignans. These findings provide valuable insights into the lignan content of grains and contribute to the generation of reliable data in this field.
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Affiliation(s)
- Yoonjeong Kim
- Department of Food Science and Biotechnology, Kyungsung University, Busan, Republic of Korea
| | - Heon-Woong Kim
- National Institute of Agricultural Sciences, Rural Development Administration, Wanju, Republic of Korea
| | - Jeehye Sung
- Department of Food Science and Biotechnology, Andong National University, Andong, Republic of Korea
| | - Younghwa Kim
- Department of Food Science and Biotechnology, Kyungsung University, Busan, Republic of Korea
- Food and Life Science Research Institute, Kyungsung University, Busan, Republic of Korea
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20
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Vargas Hernández R, Alvarez Lemus MA, De la Rosa García S, López González R, Quintana P, García Zaleta D, Velázquez Vázquez V, Gómez Cornelio S. Antifungal Activity of ZnO Nanoparticles Synthesized from Eichhornia crassipes Extract for Construction Applications. NANOMATERIALS (BASEL, SWITZERLAND) 2024; 14:1007. [PMID: 38921883 PMCID: PMC11206371 DOI: 10.3390/nano14121007] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/14/2024] [Revised: 06/07/2024] [Accepted: 06/07/2024] [Indexed: 06/27/2024]
Abstract
Fungal growth on construction materials in tropical climates can degrade aesthetics and manifestations on modern and historical sick buildings, affecting the health of their inhabitants. This study synthesized ZnO nanoparticles with enhanced antifungal properties using a precipitation method. Different concentrations (25%, 50%, and 100%) of Eichhornia crassipes aqueous extract were used with Zn(NO3)2·6H2O as the precursor to evaluate their spectroscopic, morphological, textural, and antifungal properties. X-ray diffraction confirmed the hexagonal wurtzite phase of ZnO with crystallite sizes up to 20 nm. Fourier-transform infrared spectroscopy identified absorption bands at 426, 503, and 567 cm-1 for ZnO-100, ZnO-50, and ZnO-25, respectively. Nitrogen physisorption indicated a type II isotherm with macropores and a fractal dimension coefficient near 2 across all concentrations. Polydispersity index analysis showed that ZnO-50 had a higher PDI, indicating a broader size distribution, while ZnO-25 and ZnO-100 exhibited lower PDI values, reflecting uniform and monodisperse particle sizes. FESEM observations revealed semi-spherical ZnO morphologies prone to agglomeration, particularly in ZnO-25. Antifungal tests highlighted ZnO-25 as the most effective, especially against Phoma sp. with an MFC/MIC ratio of 78 µg/mL. Poisoned plate assays demonstrated over 50% inhibition at 312 µg/mL for all tested fungi, outperforming commercial antifungals. The results indicate that ZnO NPs synthesized using E. crassipes extract effectively inhibit fungal growth on construction materials. This procedure offers a practical approach to improving the durability of building aesthetics and may contribute to reducing the health risks associated with exposure to fungal compounds.
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Affiliation(s)
- Rocío Vargas Hernández
- Multidisciplinary Academic Division of Jalpa de Méndez, Juarez Autonomous University of Tabasco, Jalpa de Méndez 86205, Tabasco, Mexico (D.G.Z.)
- Nanotechnology Laboratory, Academic Division of Engineering and Architecture, Juarez Autonomous University of Tabasco, Cunduacán 86690, Tabasco, Mexico; (M.A.A.L.)
| | - Mayra A. Alvarez Lemus
- Nanotechnology Laboratory, Academic Division of Engineering and Architecture, Juarez Autonomous University of Tabasco, Cunduacán 86690, Tabasco, Mexico; (M.A.A.L.)
| | - Susana De la Rosa García
- Laboratory of Applied Microbiology, Academic Division of Biological Sciences, Juarez Autonomous University of Tabasco, Villahermosa 86000, Tabasco, Mexico
| | - Rosendo López González
- Nanotechnology Laboratory, Academic Division of Engineering and Architecture, Juarez Autonomous University of Tabasco, Cunduacán 86690, Tabasco, Mexico; (M.A.A.L.)
| | - Patricia Quintana
- National Laboratory of Nano and Biomaterials, Department of Applied Physics, CINVESTAV-IPN, Cordemex, P.O. Box 73, Mérida 97310, Yucatán, Mexico
| | - David García Zaleta
- Multidisciplinary Academic Division of Jalpa de Méndez, Juarez Autonomous University of Tabasco, Jalpa de Méndez 86205, Tabasco, Mexico (D.G.Z.)
| | - Viridiana Velázquez Vázquez
- Nanotechnology Laboratory, Academic Division of Engineering and Architecture, Juarez Autonomous University of Tabasco, Cunduacán 86690, Tabasco, Mexico; (M.A.A.L.)
| | - Sergio Gómez Cornelio
- Nanotechnology Laboratory, Academic Division of Engineering and Architecture, Juarez Autonomous University of Tabasco, Cunduacán 86690, Tabasco, Mexico; (M.A.A.L.)
- Biotechnology Laboratory, Polytechnic University of the Center, Centro 86290, Tabasco, Mexico
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21
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Wagh RV, Riahi Z, Kim JT, Rhim JW. Carrageenan-based functional films hybridized with carbon dots and anthocyanins from rose petals for smart food packaging applications. Int J Biol Macromol 2024; 272:132817. [PMID: 38834126 DOI: 10.1016/j.ijbiomac.2024.132817] [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: 02/08/2024] [Revised: 05/20/2024] [Accepted: 05/30/2024] [Indexed: 06/06/2024]
Abstract
Multifunctional smart biopolymeric films were fabricated using rose petal anthocyanin (RPA) and carrageenan (CAR) doped with rose petal-derived carbon dots (RP-CDs). Response surface-optimized RPA showed the highest total anthocyanins and radical scavenging ability. Produced RP-CD exhibited UV absorption and high fluorescence with antibacterial/antioxidant abilities. Enrichment with 2 % RP-CD and 5 % RPA in the CAR matrix results in improved physicochemical, i.e., water contact angle, water vapor permeability, and UV-blocking properties of the fabricated material. Results showed that nanocomposite films scavenged radicals better than the neat CAR films. Zeta potential, FTIR, SEM, and XPS suggested improved compatibility/stability and enhanced elemental configuration of RP-CDs/RPA additives in the CAR polymer matrix. Perishable food packaging (minced pork and shrimp) demonstrated that nanocomposite films work efficiently and non-destructively and are promising tools for monitoring real-time freshness through interpretable visual changes from red to yellow. The CAR/RP-CDs/RPA-based nanocomposite indicator films are expected to be applied as various smart packaging materials. These films possess the ability to promptly detect changes in quality, preserve the quality, and prolong the shelf life of packaged foods.
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Affiliation(s)
- Rajesh V Wagh
- Department of Livestock Products Technology, College of Veterinary Science, Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana, Punjab 141004, India; BioNanocomposite Research Center, Department of Food and Nutrition, Kyung Hee University, Seoul 02447, Republic of Korea
| | - Zohreh Riahi
- BioNanocomposite Research Center, Department of Food and Nutrition, Kyung Hee University, Seoul 02447, Republic of Korea
| | - Jun Tae Kim
- BioNanocomposite Research Center, Department of Food and Nutrition, Kyung Hee University, Seoul 02447, Republic of Korea
| | - Jong-Whan Rhim
- BioNanocomposite Research Center, Department of Food and Nutrition, Kyung Hee University, Seoul 02447, Republic of Korea.
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22
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Gomez-Molina M, Albaladejo-Marico L, Yepes-Molina L, Nicolas-Espinosa J, Navarro-León E, Garcia-Ibañez P, Carvajal M. Exploring Phenolic Compounds in Crop By-Products for Cosmetic Efficacy. Int J Mol Sci 2024; 25:5884. [PMID: 38892070 PMCID: PMC11172794 DOI: 10.3390/ijms25115884] [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: 04/16/2024] [Revised: 05/14/2024] [Accepted: 05/23/2024] [Indexed: 06/21/2024] Open
Abstract
Phenolic compounds represent a group of secondary metabolites that serve essential functions in plants. Beyond their positive impact on plants, these phenolic metabolites, often referred to as polyphenols, possess a range of biological properties that can promote skin health. Scientific research indicates that topically using phenolics derived from plants can be advantageous, but their activity and stability highly depend on storage of the source material and the extraction method. These compounds have the ability to relieve symptoms and hinder the progression of different skin diseases. Because they come from natural sources and have minimal toxicity, phenolic compounds show potential in addressing the causes and effects of skin aging, skin diseases, and various types of skin damage, such as wounds and burns. Hence, this review provides extensive information on the particular crops from which by-product phenolic compounds can be sourced, also emphasizing the need to conduct research according to proper plant material storage practices and the choice of the best extracting method, along with an examination of their specific functions and the mechanisms by which they act to protect skin.
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Affiliation(s)
- Maria Gomez-Molina
- Aquaporins Group, Centro de Edafologia y Biologia Aplicada del Segura (CEBAS-CSIC), Campus Universitario de Espinardo—25, E-30100 Murcia, Spain; (M.G.-M.); (L.A.-M.); (L.Y.-M.); (J.N.-E.); (P.G.-I.)
| | - Lorena Albaladejo-Marico
- Aquaporins Group, Centro de Edafologia y Biologia Aplicada del Segura (CEBAS-CSIC), Campus Universitario de Espinardo—25, E-30100 Murcia, Spain; (M.G.-M.); (L.A.-M.); (L.Y.-M.); (J.N.-E.); (P.G.-I.)
| | - Lucia Yepes-Molina
- Aquaporins Group, Centro de Edafologia y Biologia Aplicada del Segura (CEBAS-CSIC), Campus Universitario de Espinardo—25, E-30100 Murcia, Spain; (M.G.-M.); (L.A.-M.); (L.Y.-M.); (J.N.-E.); (P.G.-I.)
| | - Juan Nicolas-Espinosa
- Aquaporins Group, Centro de Edafologia y Biologia Aplicada del Segura (CEBAS-CSIC), Campus Universitario de Espinardo—25, E-30100 Murcia, Spain; (M.G.-M.); (L.A.-M.); (L.Y.-M.); (J.N.-E.); (P.G.-I.)
| | - Eloy Navarro-León
- Department of Plant Physiology, Faculty of Sciences, University of Granada, E-18071 Granada, Spain;
| | - Paula Garcia-Ibañez
- Aquaporins Group, Centro de Edafologia y Biologia Aplicada del Segura (CEBAS-CSIC), Campus Universitario de Espinardo—25, E-30100 Murcia, Spain; (M.G.-M.); (L.A.-M.); (L.Y.-M.); (J.N.-E.); (P.G.-I.)
| | - Micaela Carvajal
- Aquaporins Group, Centro de Edafologia y Biologia Aplicada del Segura (CEBAS-CSIC), Campus Universitario de Espinardo—25, E-30100 Murcia, Spain; (M.G.-M.); (L.A.-M.); (L.Y.-M.); (J.N.-E.); (P.G.-I.)
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23
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Munir H, Yaqoob S, Awan KA, Imtiaz A, Naveed H, Ahmad N, Naeem M, Sultan W, Ma Y. Unveiling the Chemistry of Citrus Peel: Insights into Nutraceutical Potential and Therapeutic Applications. Foods 2024; 13:1681. [PMID: 38890908 PMCID: PMC11172398 DOI: 10.3390/foods13111681] [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: 04/11/2024] [Revised: 05/18/2024] [Accepted: 05/22/2024] [Indexed: 06/20/2024] Open
Abstract
The recent millennium has witnessed a notable shift in consumer focus towards natural products for addressing lifestyle-related disorders, driven by their safety and cost-effectiveness. Nutraceuticals and functional foods play an imperative role by meeting nutritional needs and offering medicinal benefits. With increased scientific knowledge and awareness, the significance of a healthy lifestyle, including diet, in reducing disease risk is widely acknowledged, facilitating access to a diverse and safer diet for longevity. Plant-based foods rich in phytochemicals are increasingly popular and effectively utilized in disease management. Agricultural waste from plant-based foods is being recognized as a valuable source of nutraceuticals for dietary interventions. Citrus peels, known for their diverse flavonoids, are emerging as a promising health-promoting ingredient. Globally, citrus production yields approximately 15 million tons of by-products annually, highlighting the substantial potential for utilizing citrus waste in phyto-therapeutic and nutraceutical applications. Citrus peels are a rich source of flavonoids, with concentrations ranging from 2.5 to 5.5 g/100 g dry weight, depending on the citrus variety. The most abundant flavonoids in citrus peel include hesperidin and naringin, as well as essential oils rich in monoterpenes like limonene. The peel extracts exhibit high antioxidant capacity, with DPPH radical scavenging activities ranging from 70 to 90%, comparable to synthetic antioxidants like BHA and BHT. Additionally, the flavonoids present in citrus peel have been found to have antioxidant properties, which can help reduce oxidative stress by 30% and cardiovascular disease by 25%. Potent anti-inflammatory effects have also been demonstrated, reducing inflammatory markers such as IL-6 and TNF-α by up to 40% in cell culture studies. These findings highlight the potential of citrus peel as a valuable source of nutraceuticals in diet-based therapies.
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Affiliation(s)
- Hussan Munir
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; (H.M.); (S.Y.)
- University Institute of Food Science and Technology, University of Lahore, Lahore 54590, Pakistan
| | - Sanabil Yaqoob
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; (H.M.); (S.Y.)
- Department of Food Science and Technology, Faculty of Science and Technology, University of Central Punjab, Lahore 54000, Pakistan; (K.A.A.); (H.N.); (W.S.)
| | - Kanza Aziz Awan
- Department of Food Science and Technology, Faculty of Science and Technology, University of Central Punjab, Lahore 54000, Pakistan; (K.A.A.); (H.N.); (W.S.)
| | - Aysha Imtiaz
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad 03802, Pakistan;
| | - Hiba Naveed
- Department of Food Science and Technology, Faculty of Science and Technology, University of Central Punjab, Lahore 54000, Pakistan; (K.A.A.); (H.N.); (W.S.)
| | - Naveed Ahmad
- Joint Center for Single Cell Biology, Shanghai Collaborative Innovation Center of Agri-Seeds, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China;
| | - Muhammad Naeem
- Department of Plant Science, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China;
| | - Waleed Sultan
- Department of Food Science and Technology, Faculty of Science and Technology, University of Central Punjab, Lahore 54000, Pakistan; (K.A.A.); (H.N.); (W.S.)
| | - Yongkun Ma
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; (H.M.); (S.Y.)
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24
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Pencak T, Dordevic D, Ćavar Zeljković S, Tremlova B. Oak Leaves as a Raw Material for the Production of Alcoholic Fermented Beverages. Foods 2024; 13:1641. [PMID: 38890869 PMCID: PMC11172069 DOI: 10.3390/foods13111641] [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: 04/10/2024] [Revised: 05/17/2024] [Accepted: 05/21/2024] [Indexed: 06/20/2024] Open
Abstract
This study aimed to point out the possible use of oak leaves (Q. petraea) in the production of fermented alcoholic beverages. Parameters such as antioxidant capacity, total phenolic content, phenolics and sugars were determined using spectrophotometric and chromatographic methods. pH values were also determined, and in the final product with a fermentation length of 85 days, the alcohol content was determined and sensory analysis performed. The antioxidant capacity of the beverage was lower compared to the infusions before fermentation, and its highest values were recorded in the leaf samples, in which the highest values of phenolic compounds and the total phenolic content were also recorded. A decrease in the content of total phenolics was recorded with the increasing length of fermentation in beverage samples. However, the fermentation process had a positive effect on the contents of some phenolic substances such as catechin, gallic acid and gallocatechin. Sensory analysis showed a higher acceptability of the fermented beverage without the addition of orange, which could be caused by the higher sugar content in these samples. Oak leaves therefore represent a suitable raw material for the production of a fermented alcoholic beverage, without the need to enrich the taste with other ingredients.
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Affiliation(s)
- Tomas Pencak
- Department of Plant Origin Food Sciences, Faculty of Veterinary Hygiene and Ecology, University of Veterinary Sciences Brno, Palackeho tr. 1946/1, 612 42 Brno, Czech Republic; (T.P.)
| | - Dani Dordevic
- Department of Plant Origin Food Sciences, Faculty of Veterinary Hygiene and Ecology, University of Veterinary Sciences Brno, Palackeho tr. 1946/1, 612 42 Brno, Czech Republic; (T.P.)
| | - Sanja Ćavar Zeljković
- Centre of the Region Haná for Biotechnological and Agricultural Research, Department of Genetic Resources for Vegetables, Medicinal and Special Plants, Crop Research Institute, Šlechtitelů 29, 783 71 Olomouc, Czech Republic;
- Czech Advanced Technology and Research Institute, Palacky University, Šlechtitelů 27, 783 71 Olomouc, Czech Republic
| | - Bohuslava Tremlova
- Department of Plant Origin Food Sciences, Faculty of Veterinary Hygiene and Ecology, University of Veterinary Sciences Brno, Palackeho tr. 1946/1, 612 42 Brno, Czech Republic; (T.P.)
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25
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Farazi M, Houghton MJ, Cardoso BR, Murray M, Williamson G. Inhibitory effect of extracts from edible parts of nuts on α-amylase activity: a systematic review. Food Funct 2024; 15:5209-5223. [PMID: 38717256 DOI: 10.1039/d4fo00414k] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 05/21/2024]
Abstract
Elevated blood glucose concentration is a risk factor for developing metabolic dysfunction and insulin resistance, leading to type 2 diabetes and cardiovascular diseases. Nuts have the potential to inhibit α-amylase activity, and so lower postprandial glucose, due to their content of polyphenols and other bioactive compounds. We conducted a systematic literature review to assess the ability of extracts from commonly consumed edible parts of nuts to inhibit α-amylase. Among the 31 included papers, only four utilised human α-amylases. These papers indicated that polyphenol-rich chestnut skin extracts exhibited strong inhibition of both human salivary and pancreatic α-amylases, and that a polyphenol-rich almond skin extract was a potent inhibitor of human salivary α-amylase. The majority of the reviewed studies utilised porcine pancreatic α-amylase, which has ∼86% sequence homology with the corresponding human enzyme but with some key amino acid variations located within the active site. Polyphenol-rich extracts from chestnut, almond, kola nut, pecan and walnut, and peptides isolated from cashew, inhibited porcine pancreatic α-amylase. Some studies used α-amylases sourced from fungi or bacteria, outcomes from which are entirely irrelevant to human health, as they have no sequence homology with the human enzyme. Given the limited research involving human α-amylases, and the differences in inhibition compared to porcine enzymes and especially enzymes from microorganisms, it is recommended that future in vitro experiments place greater emphasis on utilising enzymes sourced from humans to facilitate a reliable prediction of effects in intervention studies.
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Affiliation(s)
- Mena Farazi
- Department of Nutrition, Dietetics and Food, Monash University, BASE Facility, Level 1, 264 Ferntree Gully Road, Notting Hill, VIC 3168, Australia.
- Victorian Heart Institute, Monash University, 631 Blackburn Road, Clayton, VIC 3168, Australia
| | - Michael J Houghton
- Department of Nutrition, Dietetics and Food, Monash University, BASE Facility, Level 1, 264 Ferntree Gully Road, Notting Hill, VIC 3168, Australia.
- Victorian Heart Institute, Monash University, 631 Blackburn Road, Clayton, VIC 3168, Australia
| | - Barbara R Cardoso
- Department of Nutrition, Dietetics and Food, Monash University, BASE Facility, Level 1, 264 Ferntree Gully Road, Notting Hill, VIC 3168, Australia.
- Victorian Heart Institute, Monash University, 631 Blackburn Road, Clayton, VIC 3168, Australia
| | - Margaret Murray
- Department of Nutrition, Dietetics and Food, Monash University, BASE Facility, Level 1, 264 Ferntree Gully Road, Notting Hill, VIC 3168, Australia.
- School of Health Sciences, Swinburne University of Technology, John St, Hawthorn, VIC 3122, Australia
| | - Gary Williamson
- Department of Nutrition, Dietetics and Food, Monash University, BASE Facility, Level 1, 264 Ferntree Gully Road, Notting Hill, VIC 3168, Australia.
- Victorian Heart Institute, Monash University, 631 Blackburn Road, Clayton, VIC 3168, Australia
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26
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Reig-Valor MJ, Rozas-Martínez J, López-Borrell A, Lora-García J, López-Pérez MF. Experimental Study of a Sequential Membrane Process of Ultrafiltration and Nanofiltration for Efficient Polyphenol Extraction from Wine Lees. MEMBRANES 2024; 14:82. [PMID: 38668110 PMCID: PMC11051934 DOI: 10.3390/membranes14040082] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/29/2024] [Revised: 03/25/2024] [Accepted: 03/29/2024] [Indexed: 04/28/2024]
Abstract
The wine industry is a sector of great importance in the Spanish economy, contributing substantial annual revenues. However, one challenge facing the industry is the amount of waste generated, reaching millions of tons annually. These residues consist of organic matter of industrial interest, such as polyphenols. These substances are characterised by their excellent antioxidant properties, making them ideal for use in the food, cosmetic, and pharmaceutical industries. Modern techniques, such as membrane technology, are explored for their extraction based on separating compounds according to size. This work studies a sequential filtration process using ultrafiltration (UF) and nanofiltration (NF) membranes at different operating conditions (2 bar and 9.5 bar for UF and NF, respectively, at 20 °C) to extract polyphenols from wine lees. The results show a total polyphenols rejection rate for each process of 54% for UF and 90% for NF. Pore blocking models have been studied for the UF process and an intermediate pore blocking of the membrane upon wine lees filtration has been identified. A mathematical model that justifies the behavior of a polymeric NF membrane with the filtration of pre-treated vinasse residues has been validated. This study shows a viable process for extracting polyphenols from wine lees with sequential membrane technology.
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Affiliation(s)
- Miguel-Jorge Reig-Valor
- Instituto de Seguridad Industrial, Radiofísica y Medioambiental (ISIRYM), Universitat Politècnica de València (UPV), Plaza Ferrándiz y Carbonell, s/n, 03801 Alcoy, Spain; (J.R.-M.); (A.L.-B.); (J.L.-G.); (M.-F.L.-P.)
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27
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Laoung-on J, Ounjaijean S, Sudwan P, Boonyapranai K. Phytochemical Screening, Antioxidant Effect and Sperm Quality of the Bomba ceiba Stamen Extracts on Charolais Cattle Sperm Induced by Ferrous Sulfate. PLANTS (BASEL, SWITZERLAND) 2024; 13:960. [PMID: 38611489 PMCID: PMC11013934 DOI: 10.3390/plants13070960] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/03/2024] [Revised: 03/14/2024] [Accepted: 03/19/2024] [Indexed: 04/14/2024]
Abstract
Orange Bombax ceiba (B. ceiba) is an indigenous plant, and its stamen is an important ingredient in traditional Lanna food. There are limitations in scientific reports on the effects of the biological activities of B. ceiba stamens on the male reproductive system. This study aims to investigate the phytochemical compounds of the orange B. ceiba stamen and its potential effect on the antioxidant properties and quality of cattle sperm treated with Fe. The orange BUE had the highest total phenolics, total tannins, total monomeric anthocyanins, and maximal antioxidant potential. The orange BAE had the highest concentration of total flavonoids. LC-QTOF/MS showed that the orange BUE contained the highest number of phytochemical compounds related to male reproductive enhancement. The orange BUE enhanced sperm motility, and both the orange BUE and the BAE enhanced sperm viability and normal sperm morphology via free radical scavenging. It might be suggested that B. ceiba stamens have benefits for sperm preservation, sperm quality, and increasing the economic value of local plants, and that they may be developed and used to guard against oxidative stress from cryodamage induced by frozen semen technology.
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Affiliation(s)
- Jiraporn Laoung-on
- Office of Research Administration, Chiang Mai University, Chiang Mai 50200, Thailand;
- Research Institute for Health Sciences (RIHES), Chiang Mai University, Chiang Mai 50200, Thailand;
| | - Sakaewan Ounjaijean
- Research Institute for Health Sciences (RIHES), Chiang Mai University, Chiang Mai 50200, Thailand;
| | - Paiwan Sudwan
- Department of Anatomy, Faculty of Medicine, Chiang Mai University, Chiang Mai 50200, Thailand;
| | - Kongsak Boonyapranai
- Research Institute for Health Sciences (RIHES), Chiang Mai University, Chiang Mai 50200, Thailand;
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28
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Srisuksai K, Limudomporn P, Kovitvadhi U, Thongsuwan K, Imaram W, Lertchaiyongphanit R, Sareepoch T, Kovitvadhi A, Fungfuang W. Physicochemical properties and fatty acid profile of oil extracted from black soldier fly larvae ( Hermetia illucens). Vet World 2024; 17:518-526. [PMID: 38680136 PMCID: PMC11045527 DOI: 10.14202/vetworld.2024.518-526] [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: 10/17/2023] [Accepted: 02/06/2024] [Indexed: 05/01/2024] Open
Abstract
Background and Aim Hermetia illucens, a black soldier fly, is widely recognized for sustainable recycling of organic waste. Black soldier fly larvae (BSFLs) can consume various types of biowastes and convert them into nutrient-rich biomass, including proteins, lipids, chitin, and minerals. This study investigated the best extraction method by comparing the fatty acid profiles, percentage yield, and antioxidant properties of BSFL oil extracted using different extraction methods. Materials and Methods The physicochemical properties, fatty acid profile, and free radical scavenging ability of BSFL oil were analyzed using six extraction methods. Results Ultrasonic extraction with hexane resulted in the highest yields compared with different extraction methods. Lauric acid (28%-37%) was the most abundant fatty acid in all extracts, followed by palmitic acid, myristic acid, oleic acid, and linoleic acid. Compared with other methods, aqueous extraction showed the highest lauric acid composition and free radical scavenging activities. In addition, high-temperature aqueous extraction resulted in higher oil yield and free radical scavenging activities than low-temperature extraction. Conclusion High-temperature aqueous extraction is the best extraction method because it is rich in lauric acid, has antioxidant ability, and can be further developed to produce novel sustainable biomaterials for humans and animals.
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Affiliation(s)
- Krittika Srisuksai
- Department of Zoology, Faculty of Science, Kasetsart University, Bangkok, Thailand
| | - Paviga Limudomporn
- Department of Zoology, Faculty of Science, Kasetsart University, Bangkok, Thailand
| | - Uthaiwan Kovitvadhi
- Department of Zoology, Faculty of Science, Kasetsart University, Bangkok, Thailand
| | - Khunakon Thongsuwan
- Department of Zoology, Faculty of Science, Kasetsart University, Bangkok, Thailand
| | - Witcha Imaram
- Department of Chemistry and Center of Excellence for Innovation in Chemistry, Faculty of Science, Kasetsart University, Bangkok, Thailand
| | - Ratchaphon Lertchaiyongphanit
- Department of Chemistry and Center of Excellence for Innovation in Chemistry, Faculty of Science, Kasetsart University, Bangkok, Thailand
| | - Tharinee Sareepoch
- Department of Chemistry, Faculty of Science, Kasetsart University, Bangkok, Thailand
| | - Attawit Kovitvadhi
- Department of Physiology, Faculty of Veterinary Medicine, Kasetsart University, Bangkok, Thailand
| | - Wirasak Fungfuang
- Department of Zoology, Faculty of Science, Kasetsart University, Bangkok, Thailand
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Jiang Y, Sun J, Chandrapala J, Majzoobi M, Brennan C, Zeng XA, Sun B. Current situation, trend, and prospects of research on functional components from by-products of baijiu production: A review. Food Res Int 2024; 180:114032. [PMID: 38395586 DOI: 10.1016/j.foodres.2024.114032] [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: 11/28/2023] [Revised: 01/10/2024] [Accepted: 01/15/2024] [Indexed: 02/25/2024]
Abstract
In the present scenario marked by energy source shortages and escalating concerns regarding carbon dioxide emissions, there is a growing emphasis on the optimal utilization of biomass resources. Baijiu, as the Chinese national spirit, boasts remarkably high sales volumes annually. However, the production of baijiu yields various by-products, including solid residues (Jiuzao), liquid wastewater (Huangshui and waste alcohol), and gaseous waste. Recent years have witnessed dedicated research aimed at exploring the composition and potential applications of these by-products, seeking sustainable development and comprehensive resource utilization. This review systematically summarizes recent research, shedding light on both the baijiu brewing process and the bioactive compounds present baijiu production by-products (BPBPs). The primary focus lies in elucidating the potential extraction methods and applications of BPBPs, offering a practical approach to comprehensive utilization of by-products in functional food, medicine, cosmetic, and packaging fields. These applications not only contribute to enhancing production efficiency and mitigating environmental pollution, but also introduce innovative concepts for the sustainable advancement of associated industries. Future research avenues may include more in-depth compositional analysis, the development of utilization technologies, and the promotion of potential industrialization.
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Affiliation(s)
- Yunsong Jiang
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing, People's Republic of China; School of Food Science and Engineering, South China University of Technology, Guangzhou, People's Republic of China; Biosciences and Food Technology, RMIT University, Bundoora West Campus, Plenty Road, Melbourne, VIC 3083 Australia
| | - Jinyuan Sun
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing, People's Republic of China.
| | - Jayani Chandrapala
- Biosciences and Food Technology, RMIT University, Bundoora West Campus, Plenty Road, Melbourne, VIC 3083 Australia
| | - Mahsa Majzoobi
- Biosciences and Food Technology, RMIT University, Bundoora West Campus, Plenty Road, Melbourne, VIC 3083 Australia
| | - Charles Brennan
- Biosciences and Food Technology, RMIT University, Bundoora West Campus, Plenty Road, Melbourne, VIC 3083 Australia
| | - Xin-An Zeng
- School of Food Science and Engineering, South China University of Technology, Guangzhou, People's Republic of China.
| | - Baoguo Sun
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing, People's Republic of China.
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Zhang H, Lin S, Xie R, Zhong W, Wang H, Farag MA, Hussain H, Arroo RRJ, Chen X, Xiao J. Thermal degradation of (2R, 3R)-dihydromyricetin in neutral aqueous solution at 100 ℃. Food Chem 2024; 435:137560. [PMID: 37793280 DOI: 10.1016/j.foodchem.2023.137560] [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: 05/05/2023] [Revised: 09/19/2023] [Accepted: 09/20/2023] [Indexed: 10/06/2023]
Abstract
In the field of thermal degradation of flavonoids, current studies mainly focused on flavonols. However, the thermal degradation of dihydroflavonols in aqueous solution has received limited attention compared to flavonols. The single C2-C3 bonds of dihydroflavonols, which differs from the C2-C3 double bond in flavonols, may cause different degradation mechanisms. Dihydromyricetin (DMY) is a typical dihydroflavonol with six hydroxyl groups, and possesses various health effects. We explored the thermal degradation of DMY in neutral aqueous solution (pH 7) at 100 ℃. Ultra-performance liquid chromatography combined with photodiode array and electrospray ionization quadrupole-time-of-flight tandem mass spectrometric detection (UPLC-PDA-ESI-QTOF-MS/MS) provided suitable platform for exploring DMY degradation pathways, and negative ion mode was applied. Thermal treatment led to a decline in DMY level with time, accompanied by the appearance of various degradation products of DMY. Degradation mechanisms of DMY included isomerization, oxidation, hydroxylation, dimerization and ring cleavage. The pyrogallol-type ring B of DMY might be initially oxidized into ortho-quinone, which could further attack another DMY to form dimers. In addition, hydroxylation is likely to occur at C-2, C-3 of DMY or DMY dimers, which then further yields ring-cleavage products via breakage of the O1-C2 bond, C2-C3 bond, or C3-C4 bond. The 3-hydroxy-5-(3,3,5,7-tetrahydroxy-4-oxochroman-2-yl) cyclohexa-3,5-diene-1, 2-dione (m/z 333.0244) and unknown compound m/z 435.0925 were annotated as key intermediates in DMY degradation. Four phenolic acids, including 3,4,5-trihydroxybenzoic acid (m/z 169.0136, RT 1.4 min), 2,4,6-trihydroxyphenylglyoxylic acid (m/z 197.0084, RT 1.7 min), 2-oxo-2-(2,4,6-trihydroxyphenyl) acetaldehyde (m/z 181.0132, RT 2.4 min), and 2,4,6-trihydroxybenzoic acid (m/z 169.0139, RT 2.5 min) were identified as the major end products of DMY degradation. In addition, 5-((3,5dihydroxyphenoxy) methyl)-3-hydroxycyclohexa-3,5-diene-1,2-dione (m/z 261.0399, RT 11.7 min) and unidentified compound with m/z 329.0507 (RT 1.0 min) were also suggested to be end products of DMY degradation. These results provide novel insights on DMY stability and degradation products. Moreover, the heat treatment of DMY aqueous solution was found to gradually reduce the antioxidant activities of DMY, and even destroy the beneficial effect of DMY on the gut microbiota composition.
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Affiliation(s)
- Haolin Zhang
- Institute of Chinese Medical Sciences, University of Macau, Macau.
| | - Shiye Lin
- Universidade de Vigo, Department of Analytical and Food Chemistry, Faculty of Sciences, 32004 Ourense, Spain.
| | - Ruiwei Xie
- Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China.
| | - Weizhi Zhong
- Institute of Food Safety and Nutrition, Jinan University, Guangzhou, China.
| | - Hui Wang
- Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China.
| | - Mohamed A Farag
- Pharmacognosy Department, College of Pharmacy, Cairo University, Cairo, Egypt.
| | - Hidayat Hussain
- Department of Bioorganic Chemistry, Leibniz Institute of Plant Biochemistry, Weinberg 3, D-06120 Halle (Saale), Germany.
| | - Randolph R J Arroo
- Leicester School of Pharmacy, De Montfort University, The Gateway, Leicester LE1 9BH, United Kingdom.
| | - Xiaojia Chen
- Institute of Chinese Medical Sciences, University of Macau, Macau.
| | - Jianbo Xiao
- Universidade de Vigo, Department of Analytical and Food Chemistry, Faculty of Sciences, 32004 Ourense, Spain.
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di Bitonto L, Scelsi E, Errico M, Reynel-Ávila HE, Mendoza-Castillo DI, Bonilla-Petriciolet A, Corazza ML, Shigueyuki Kanda LR, Hájek M, Stateva RP, Pastore C. A Network of Processes for Biorefining Burdock Seeds and Roots. Molecules 2024; 29:937. [PMID: 38474449 DOI: 10.3390/molecules29050937] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/13/2024] [Revised: 02/17/2024] [Accepted: 02/19/2024] [Indexed: 03/14/2024] Open
Abstract
In this work, a novel sustainable approach was proposed for the integral valorisation of Arctium lappa (burdock) seeds and roots. Firstly, a preliminary recovery of bioactive compounds, including unsaturated fatty acids, was performed. Then, simple sugars (i.e., fructose and sucrose) and phenolic compounds were extracted by using compressed fluids (supercritical CO2 and propane). Consequently, a complete characterisation of raw biomass and extraction residues was carried out to determine the starting chemical composition in terms of residual lipids, proteins, hemicellulose, cellulose, lignin, and ash content. Subsequently, three alternative ways to utilise extraction residues were proposed and successfully tested: (i) enzymatic hydrolysis operated by Cellulases (Thricoderma resei) of raw and residual biomass to glucose, (ii) direct ethanolysis to produce ethyl levulinate; and (iii) pyrolysis to obtain biochar to be used as supports for the synthesis of sulfonated magnetic iron-carbon catalysts (Fe-SMCC) to be applied in the dehydration of fructose for the synthesis of 5-hydroxymethylfurfural (5-HMF). The development of these advanced approaches enabled the full utilisation of this resource through the production of fine chemicals and value-added compounds in line with the principles of the circular economy.
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Affiliation(s)
- Luigi di Bitonto
- Water Research Institute (IRSA), National Research Council (CNR), Viale De Blasio 5, 70132 Bari, Italy
| | - Enrico Scelsi
- Water Research Institute (IRSA), National Research Council (CNR), Viale De Blasio 5, 70132 Bari, Italy
| | - Massimiliano Errico
- Department of Green Technology, Faculty of Engineering, University of Southern Denmark, Campusvej 55, 5230 Odense, Denmark
| | - Hilda Elizabeth Reynel-Ávila
- Consejo Nacional de Humanidades, Ciencias y Tecnologías (CONAHCYT), Ciudad de México 03940, Mexico
- Department of Chemical Engineering, Instituto Tecnológico de Aguascalientes, Aguascalientes 20256, Mexico
| | - Didilia Ileana Mendoza-Castillo
- Consejo Nacional de Humanidades, Ciencias y Tecnologías (CONAHCYT), Ciudad de México 03940, Mexico
- Department of Chemical Engineering, Instituto Tecnológico de Aguascalientes, Aguascalientes 20256, Mexico
| | - Adrián Bonilla-Petriciolet
- Department of Chemical Engineering, Instituto Tecnológico de Aguascalientes, Aguascalientes 20256, Mexico
| | - Marcos Lucio Corazza
- Department of Chemical Engineering, Universidade Federal do Paraná (UFPR), P.O. Box 19011, Curitiba 81531-980, PR, Brazil
| | - Luis Ricardo Shigueyuki Kanda
- Department of Chemical Engineering, Universidade Federal do Paraná (UFPR), P.O. Box 19011, Curitiba 81531-980, PR, Brazil
| | - Martin Hájek
- Department of Physical Chemistry, Faculty of Chemical Technology, University of Pardubice, Studentská 95, 532 10 Pardubice, Czech Republic
| | - Roumiana P Stateva
- Institute of Chemical Engineering, Bulgarian Academy of Sciences, Acad. G. Bonchev Str. 103, 1113 Sofia, Bulgaria
| | - Carlo Pastore
- Water Research Institute (IRSA), National Research Council (CNR), Viale De Blasio 5, 70132 Bari, Italy
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Ismayati M, Fatah NAN, Ernawati EE, Juliandri, Kusumaningrum WB, Lubis MAR, Fatriasari W, Solihat NN, Sari FP, Halim A, Cholilie IA, Tobimatsu Y. Antioxidant and UV-blocking activity of PVA/tannin-based bioplastics in food packaging application. Int J Biol Macromol 2024; 257:128332. [PMID: 38043664 DOI: 10.1016/j.ijbiomac.2023.128332] [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: 07/03/2023] [Revised: 09/29/2023] [Accepted: 11/17/2023] [Indexed: 12/05/2023]
Abstract
In this study, bioplastics with antioxidant and UV protection properties based on tannin and PVA were created for packaging uses. Using a hot water extraction method at various extraction temperatures (60-100 °C), tannins were removed from the bark of Acacia mangium. Tannins with the best antioxidant activity were extracted at 80 °C. In order to create bioplastic formulations (PVA/Tannins), the extract is then employed. The non-heating bioplastic method's preparation (M3) stage produced the highest levels of antioxidant activity. Therefore, subsequent tests were conducted using the non-heating method (M3). On the opacity, UV protective activity, antioxidant capacity, mechanical strength, thermal stability, and water vapor permeability of the resultant bioplastics, the impact of tannin concentration (0.1-0.5 g) was examined. The findings of the experiments demonstrate that PVA/Tannin bioplastics are less transparent than pure PVA. The PVA/tannin bioplastics that are formed, on the whole, show strong antioxidant and UV protection action. Comparing PVA/Tannin bioplastics to pure PVA also revealed a small improvement in thermal stability and tensile strength. In PVA bioplastics with resistant tannins, moisture content was marginally greater even at low tannin concentrations (0.1 g). Based on the findings, bioplastics made from PVA and the tannin A. mangium have the potential to be used to create packaging that is UV and active antioxidant resistant. It can be applied as the second (inner) layer of the primary packaging to protect food freshness and nutrition due to their antioxidant activity.
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Affiliation(s)
- Maya Ismayati
- Research Center for Biomass and Bioproducts, Research Organization for Life Sciences and Environment, National Research and Innovation Agency (BRIN), Jl. Raya Bogor KM 46, Cibinong Bogor, Jawa Barat 16911, Indonesia.
| | - Netha Amelia Nur Fatah
- Physical Chemistry Laboratory, Department of Chemistry, Faculty of Mathematics and Natural Sciences, Universitas Padjadjaran, Jl. Raya Bandung-Sumedang, Indonesia
| | - Engela Evy Ernawati
- Physical Chemistry Laboratory, Department of Chemistry, Faculty of Mathematics and Natural Sciences, Universitas Padjadjaran, Jl. Raya Bandung-Sumedang, Indonesia
| | - Juliandri
- Physical Chemistry Laboratory, Department of Chemistry, Faculty of Mathematics and Natural Sciences, Universitas Padjadjaran, Jl. Raya Bandung-Sumedang, Indonesia
| | - Wida Banar Kusumaningrum
- Research Center for Biomass and Bioproducts, Research Organization for Life Sciences and Environment, National Research and Innovation Agency (BRIN), Jl. Raya Bogor KM 46, Cibinong Bogor, Jawa Barat 16911, Indonesia
| | - Muhammad Adly R Lubis
- Research Center for Biomass and Bioproducts, Research Organization for Life Sciences and Environment, National Research and Innovation Agency (BRIN), Jl. Raya Bogor KM 46, Cibinong Bogor, Jawa Barat 16911, Indonesia
| | - Widya Fatriasari
- Research Center for Biomass and Bioproducts, Research Organization for Life Sciences and Environment, National Research and Innovation Agency (BRIN), Jl. Raya Bogor KM 46, Cibinong Bogor, Jawa Barat 16911, Indonesia
| | - Nissa Nurfajrin Solihat
- Research Center for Biomass and Bioproducts, Research Organization for Life Sciences and Environment, National Research and Innovation Agency (BRIN), Jl. Raya Bogor KM 46, Cibinong Bogor, Jawa Barat 16911, Indonesia
| | - Fahriya Puspita Sari
- Research Center for Biomass and Bioproducts, Research Organization for Life Sciences and Environment, National Research and Innovation Agency (BRIN), Jl. Raya Bogor KM 46, Cibinong Bogor, Jawa Barat 16911, Indonesia
| | - Abdul Halim
- Department of Chemical Engineering, Universitas Internasional Semen Indonesia, Gresik 61122, Indonesia
| | - Irvan Adhin Cholilie
- Department of Agro-Industrial Technology, Universitas Internasional Semen Indonesia, Gresik 61122, Indonesia
| | - Yuki Tobimatsu
- Research Institute for Sustainable Humanosphere, Kyoto University, Uji, Kyoto 611-0011, Japan
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Dorosh O, Fernandes VC, Delerue-Matos C, Moreira MM. Blueberry Pruning Wastes: From an Undervalued Agricultural Residue to a Safe and Valuable Source of Antioxidant Compounds for the Food Industry. Foods 2024; 13:317. [PMID: 38275684 PMCID: PMC10815574 DOI: 10.3390/foods13020317] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2023] [Revised: 12/30/2023] [Accepted: 01/15/2024] [Indexed: 01/27/2024] Open
Abstract
Blueberry fruits have been widely explored for their rich composition of bioactive compounds with recognized health benefits. In contrast, blueberry pruning waste (BPW), generated during the pruning stages of blueberries, has been typically overlooked, even though it can represent a potential source of natural antioxidants. This study aims to characterize the value-added compounds extracted from BPW using green techniques, namely microwave-assisted and subcritical water extraction. The total phenolic content ranged from 157 ± 5 to 335 ± 12 mg GAE/g dw, while the radical scavenging activity determined by a DPPH assay varied from 223 ± 21 to 453 ± 21 mg Trolox equivalents/g dw. Additionally, to ensure the safe application of BPW and its extracts, a screening of pesticides and several environmental contaminants was conducted. Chlorpyrifos-methyl was quantified at a concentration of 4.27 µg/kg in a Bluecrop variety collected in 2019; however, none of the studied compounds were found in the extracts. Despite the presence of a pesticide, this level was below the maximum residue limits for blueberry crops. The results of this study demonstrated the potential of this agro-industrial residue as a natural source of bioactive compounds with high antioxidant activity for food industry applications.
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Naik RR, Ye Q, Wang Y, Selomulya C. Assessing the effect of Maillard reaction products on the functionality and antioxidant properties of Amaranth-red seaweed blends. Food Res Int 2024; 175:113759. [PMID: 38129055 DOI: 10.1016/j.foodres.2023.113759] [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: 08/30/2023] [Revised: 11/05/2023] [Accepted: 11/22/2023] [Indexed: 12/23/2023]
Abstract
Plant-based proteins, represented by amaranth in our study, embrace a potential as an ingredient for the functional-food formulation. However, their efficacy is hindered by inherent limitations in solubility, emulsification, and antioxidant traits. The Maillard reaction, a complex chemical-process resulting in a diverse array of products, including Maillard conjugates and Maillard reaction products (MRPs), can employ variable effects on these specific attributes. To elucidate the influence of this reaction and the MRPs on the aforementioned properties, we used a complex blend of dehydrated seaweed Gracilaria and amaranth protein to create a conjugate-MRP blend. Our investigations revealed that the resultant incorporation enhanced solubility, emulsification, and antioxidant properties, while the intermediates formed did not progress to advanced glycation stages. This change is likely attributed to the dual effect of conjugates that altered the secondary protein structure, while the generation and/or preservation of MRPs post ultrasonication and spray drying enhanced its antioxidant potential.
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Affiliation(s)
| | - Qianyu Ye
- School of Chemical Engineering, UNSW Sydney, NSW 2052, Australia
| | - Yong Wang
- School of Chemical Engineering, UNSW Sydney, NSW 2052, Australia
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35
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Baptista F, Campos J, Costa-Silva V, Pinto AR, Saavedra MJ, Ferreira LM, Rodrigues M, Barros AN. Nutraceutical Potential of Lentinula edodes' Spent Mushroom Substrate: A Comprehensive Study on Phenolic Composition, Antioxidant Activity, and Antibacterial Effects. J Fungi (Basel) 2023; 9:1200. [PMID: 38132800 PMCID: PMC10744564 DOI: 10.3390/jof9121200] [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: 10/11/2023] [Revised: 11/29/2023] [Accepted: 12/13/2023] [Indexed: 12/23/2023] Open
Abstract
Lentinula edodes, commonly known as shiitake mushroom, is renowned for its potential health advantages. This research delves into the often-overlooked by-product of shiitake cultivation, namely spent mushroom substrate (SMS), to explore its nutraceutical properties. The SMS samples were collected and subjected to different extraction methods, namely short or long agitation, and ultrasound-assisted extractions using different temperatures and distilled water or a 50% (v/v) ethanol as solvents. The extracts were tested for phenolic content (total phenols, ortho-diphenols, and flavonoids), antioxidant capacity (DPPH, 2,2-diphenyl-1 picrylhydrazyl; ABTS, 2,2'-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid; and FRAP, ferric reducing antioxidant power), and antibacterial activity. The different extraction methods revealed substantial variations (p < 0.05) in phenolic composition and antioxidant capacity. The highest phenolic content and antioxidant capacity were achieved using 24 h extraction, agitation, 50 °C, and ethanol as the solvent. Furthermore, the extracted compounds displayed antibacterial activity in specific tested bacterial strains. This study highlights the nutraceutical potential of L. edodes' SMS, positioning it as a valuable dietary supplement for animal nutrition, with emphasis on its prebiotic properties. Hence, this research unveils the promising health benefits of SMS in both human and animal nutrition.
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Affiliation(s)
- Filipa Baptista
- Centre for the Research and Technology of Agro-Environmental and Biological Sciences (CITAB), University de Trás-os-Montes e Alto Douro (UTAD), 5000-801 Vila Real, Portugal; (J.C.); (A.R.P.); (M.J.S.); (L.M.F.); (M.R.)
| | - Joana Campos
- Centre for the Research and Technology of Agro-Environmental and Biological Sciences (CITAB), University de Trás-os-Montes e Alto Douro (UTAD), 5000-801 Vila Real, Portugal; (J.C.); (A.R.P.); (M.J.S.); (L.M.F.); (M.R.)
| | - Valéria Costa-Silva
- CECAV—Animal and Veterinary Research Centre, University of Trás-os-Montes and Alto Douro (UTAD), Quinta de Prados, 5000-801 Vila Real, Portugal;
| | - Ana Rita Pinto
- Centre for the Research and Technology of Agro-Environmental and Biological Sciences (CITAB), University de Trás-os-Montes e Alto Douro (UTAD), 5000-801 Vila Real, Portugal; (J.C.); (A.R.P.); (M.J.S.); (L.M.F.); (M.R.)
| | - Maria José Saavedra
- Centre for the Research and Technology of Agro-Environmental and Biological Sciences (CITAB), University de Trás-os-Montes e Alto Douro (UTAD), 5000-801 Vila Real, Portugal; (J.C.); (A.R.P.); (M.J.S.); (L.M.F.); (M.R.)
| | - Luis Mendes Ferreira
- Centre for the Research and Technology of Agro-Environmental and Biological Sciences (CITAB), University de Trás-os-Montes e Alto Douro (UTAD), 5000-801 Vila Real, Portugal; (J.C.); (A.R.P.); (M.J.S.); (L.M.F.); (M.R.)
| | - Miguel Rodrigues
- Centre for the Research and Technology of Agro-Environmental and Biological Sciences (CITAB), University de Trás-os-Montes e Alto Douro (UTAD), 5000-801 Vila Real, Portugal; (J.C.); (A.R.P.); (M.J.S.); (L.M.F.); (M.R.)
| | - Ana Novo Barros
- Centre for the Research and Technology of Agro-Environmental and Biological Sciences (CITAB), University de Trás-os-Montes e Alto Douro (UTAD), 5000-801 Vila Real, Portugal; (J.C.); (A.R.P.); (M.J.S.); (L.M.F.); (M.R.)
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Infante R, Infante M, Pastore D, Pacifici F, Chiereghin F, Malatesta G, Donadel G, Tesauro M, Della-Morte D. An Appraisal of the Oleocanthal-Rich Extra Virgin Olive Oil (EVOO) and Its Potential Anticancer and Neuroprotective Properties. Int J Mol Sci 2023; 24:17323. [PMID: 38139152 PMCID: PMC10744258 DOI: 10.3390/ijms242417323] [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: 10/30/2023] [Revised: 12/01/2023] [Accepted: 12/06/2023] [Indexed: 12/24/2023] Open
Abstract
Dietary consumption of olive oil represents a key pillar of the Mediterranean diet, which has been shown to exert beneficial effects on human health, such as the prevention of chronic non-communicable diseases like cancers and neurodegenerative diseases, among others. These health benefits are partly mediated by the high-quality extra virgin olive oil (EVOO), which is produced mostly in Mediterranean countries and is directly made from olives, the fruit of the olive tree (Olea europaea L.). Preclinical evidence supports the existence of antioxidant and anti-inflammatory properties exerted by the polyphenol oleocanthal, which belongs to the EVOO minor polar compound subclass of secoiridoids (like oleuropein). This narrative review aims to describe the antioxidant and anti-inflammatory properties of oleocanthal, as well as the potential anticancer and neuroprotective actions of this polyphenol. Based on recent evidence, we also discuss the reasons underlying the need to include the concentrations of oleocanthal and other polyphenols in the EVOO's nutrition facts label. Finally, we report our personal experience in the production of a certified organic EVOO with a "Protected Designation of Origin" (PDO), which was obtained from olives of three different cultivars (Rotondella, Frantoio, and Leccino) harvested in geographical areas located a short distance from one another (villages' names: Gorga and Camella) within the Southern Italy "Cilento, Vallo di Diano and Alburni National Park" of the Campania Region (Province of Salerno, Italy).
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Affiliation(s)
- Raffaele Infante
- Department of Human Sciences and Quality of Life Promotion, San Raffaele University, 00166 Rome, Italy; (R.I.); (D.P.); (D.D.-M.)
| | - Marco Infante
- Section of Diabetes & Metabolic Disorders, UniCamillus, Saint Camillus International University of Health Sciences, 00131 Rome, Italy
| | - Donatella Pastore
- Department of Human Sciences and Quality of Life Promotion, San Raffaele University, 00166 Rome, Italy; (R.I.); (D.P.); (D.D.-M.)
| | - Francesca Pacifici
- Department of Systems Medicine, University of Rome Tor Vergata, 00133 Rome, Italy; (F.P.); (G.M.); (M.T.)
| | - Francesca Chiereghin
- Department of Human Sciences and Quality of Life Promotion, San Raffaele University, 00166 Rome, Italy; (R.I.); (D.P.); (D.D.-M.)
| | - Gina Malatesta
- Department of Systems Medicine, University of Rome Tor Vergata, 00133 Rome, Italy; (F.P.); (G.M.); (M.T.)
| | - Giulia Donadel
- Department of Clinical Sciences and Translational Medicine, University of Rome Tor Vergata, 00133 Rome, Italy;
| | - Manfredi Tesauro
- Department of Systems Medicine, University of Rome Tor Vergata, 00133 Rome, Italy; (F.P.); (G.M.); (M.T.)
| | - David Della-Morte
- Department of Human Sciences and Quality of Life Promotion, San Raffaele University, 00166 Rome, Italy; (R.I.); (D.P.); (D.D.-M.)
- Department of Systems Medicine, University of Rome Tor Vergata, 00133 Rome, Italy; (F.P.); (G.M.); (M.T.)
- Department of Neurology, Evelyn F. McKnight Brain Institute, University of Miami Miller School of Medicine, Miami, FL 33136, USA
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Tsiaka T, Stavropoulou NA, Giannakourou MC, Strati IF, Sinanoglou VJ. Optimization of Ultrasound-Assisted Extraction and Characterization of the Phenolic Compounds in Rose Distillation Side Streams Using Spectrophotometric Assays and High-Throughput Analytical Techniques. Molecules 2023; 28:7403. [PMID: 37959822 PMCID: PMC10650874 DOI: 10.3390/molecules28217403] [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: 09/19/2023] [Revised: 10/27/2023] [Accepted: 10/30/2023] [Indexed: 11/15/2023] Open
Abstract
Lately, the essential oils industry has been one of the most expanding markets globally. However, the byproducts generated after the distillation of aromatic plants and their transformation to novel high-added value products consist of a major up-to-date challenge. Thus, the scope of the current study is the optimization of ultrasound-assisted extraction (UAE) for the recovery of phenolic compounds from rose (Rosa damascena) post-distillation side streams using Box-Behnken design. In particular, the highest total phenolic content (TPC) was achieved at 71% v/v ethanol-water solution, at 25 min, 40 mL/g dry sample and 53% ultrasound power, while ethanol content and extraction time were the most crucial factors (p-value ≤ 0.05) for UAE. Both solid (RSB) and liquid (LSB) rose side streams exhibited significant antiradical and antioxidant activities. The interpretation of attenuated total reflection-Fourier transform infrared (ATR-FTIR) spectra confirmed the presence of compounds with properties such as phenolic compounds, phenolic amide derivatives, and alcohols in the extracts. Moreover, the flavonoids naringenin, quercetin, and kaempferol were the major phenolic compounds, identified in the extracts by liquid chromatography-tandem mass spectrometry analysis (LC-MS/MS), followed by gallic, protocatechuic, p-hydroxybenzoic, and rosmarinic acids. Furthermore, the LC-MS/MS results pinpointed the effect of factors other than the extraction conditions (harvesting parameters, climatic conditions, plant growth stage, etc.) on the phenolic fingerprint of RSB extracts. Therefore, RSB extracts emerge as a promising alternative antioxidant agent in food products.
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Affiliation(s)
- Thalia Tsiaka
- Laboratory of Chemistry, Analysis & Design of Food Processes, Department of Food Science and Technology, University of West Attica, Agiou Spyridonos, 12243 Egaleo, Greece; (T.T.); (N.A.S.); (I.F.S.)
| | - Natalia A. Stavropoulou
- Laboratory of Chemistry, Analysis & Design of Food Processes, Department of Food Science and Technology, University of West Attica, Agiou Spyridonos, 12243 Egaleo, Greece; (T.T.); (N.A.S.); (I.F.S.)
| | - Maria C. Giannakourou
- Laboratory of Chemistry, Analysis & Design of Food Processes, Department of Food Science and Technology, University of West Attica, Agiou Spyridonos, 12243 Egaleo, Greece; (T.T.); (N.A.S.); (I.F.S.)
- Laboratory of Food Chemistry and Technology, School of Chemical Engineering, National Technical University of Athens, Zografou Campus, 9 Iroon Polytechniou St., 15772 Athens, Greece
| | - Irini F. Strati
- Laboratory of Chemistry, Analysis & Design of Food Processes, Department of Food Science and Technology, University of West Attica, Agiou Spyridonos, 12243 Egaleo, Greece; (T.T.); (N.A.S.); (I.F.S.)
| | - Vassilia J. Sinanoglou
- Laboratory of Chemistry, Analysis & Design of Food Processes, Department of Food Science and Technology, University of West Attica, Agiou Spyridonos, 12243 Egaleo, Greece; (T.T.); (N.A.S.); (I.F.S.)
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Andishmand H, Masoumi B, Torbati M, Homayouni‐Rad A, Azadmard‐Damirchi S, Hamishehkar H. Ultrasonication/dynamic maceration-assisted extraction method as a novel combined approach for recovery of phenolic compounds from pomegranate peel. Food Sci Nutr 2023; 11:7160-7171. [PMID: 37970429 PMCID: PMC10630795 DOI: 10.1002/fsn3.3642] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2023] [Revised: 07/25/2023] [Accepted: 08/09/2023] [Indexed: 11/17/2023] Open
Abstract
According to recent studies, pomegranate peel (PP) has the potential to be inverted from environmental pollutant waste to wealth due to possessing valuable phenolic compounds at a higher amount compared to edible parts. So far, different types of biological activities such as antimutagenic, antiproliferative, anti-inflammatory, and chemo-preventive properties were stated for pomegranate peel extract (PPE) according to chemical composition. In the present research, the probable intensifying effects of two extraction methods and optimum conditions for novel combined method of ultrasonication and dynamic maceration-assisted extraction of PPE using response surface methodology (RSM) were determined. A Box-Behnken Design (BBD) was employed to optimize three extraction variables, including sonication time (X1), sonication temperature (X2), and stirring speed (X3) for the achievement of high extraction yield of the phenolic compounds and antioxidant activity. The optimized conditions to obtain maximum extraction efficiency were determined as X1 = 70 min, X2 = 61.8°C, and X3 = 1000 rpm. The experimental values were in line with the values anticipated by RSM models, which indicates the appropriateness of the applied quadratic model and the accomplishment of RSM in optimizing the extraction conditions. The results suggest that the extraction of PPE by mix of ultrasonication as a modern method and dynamic maceration as a conventional method could improve its bioactive extractability and the obtained values were higher than any of the methods used. In other words, these two methods together have intensifying effects in increasing extraction efficiency which could further be utilized in food and agricultural industry.
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Affiliation(s)
- Hashem Andishmand
- Student Research Committee, Department of Food Science and Technology, Faculty of Nutrition and Food SciencesTabriz University of Medical SciencesTabrizIran
| | - Behzad Masoumi
- Student Research Committee, Department of Food Science and Technology, Faculty of Nutrition and Food SciencesTabriz University of Medical SciencesTabrizIran
| | - Mohammadali Torbati
- Department of Food Science and Technology, Faculty of Nutrition and Food SciencesTabriz University of Medical SciencesTabrizIran
| | - Aziz Homayouni‐Rad
- Department of Food Science and Technology, Faculty of Nutrition and Food SciencesTabriz University of Medical SciencesTabrizIran
| | | | - Hamed Hamishehkar
- Drug Applied Research CenterTabriz University of Medical SciencesTabrizIran
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Mazumder K, Aktar A, Ramasamy S, Biswas B, Kerr PG, Blanchard C. Attenuating Colorectal Cancer Using Nine Cultivars of Australian Lupin Seeds: Apoptosis Induction Triggered by Mitochondrial Reactive Oxygen Species Generation and Caspases-3/7 Activation. Cells 2023; 12:2557. [PMID: 37947635 PMCID: PMC10647522 DOI: 10.3390/cells12212557] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/23/2023] [Revised: 10/21/2023] [Accepted: 10/27/2023] [Indexed: 11/12/2023] Open
Abstract
As Australian lupin cultivars are rich sources of polyphenols, dietary fibers, high-quality proteins, and abundant bioactive compounds with significant antioxidant, antidiabetic, and anticancer activities, this research work is aimed at investigating the colon cancer alleviation activity of nine cultivars of lupin seeds on HCT116 and HT29 colon carcinoma cell lines through anti-proliferation assay, measurement of apoptosis, and identification of the mechanism of apoptosis. Nine cultivars were pre-screened for anti-proliferation of HCT116 and HT29 cells along with consideration of the impact of heat processing on cancer cell viability. Mandelup and Jurien showed significant inhibition of HCT116 cells, whereas the highest inhibition of HT29 cell proliferation was attained by Jurien and Mandelup. Processing decreased the anti-proliferation activity drastically. Lupin cultivars Mandelup, Barlock, and Jurien (dose: 300 μg/mL) induced early and late apoptosis of colon cancer cells in Annexin V-FITC assay. The mechanism of apoptosis was explored, which involves boosting of caspases-3/7 activation and intracellular reactive oxygen species (ROS) generation in HCT116 cells (Mandelup and Barlock) and HT29 cells (Jurien and Mandelup). Thus, the findings showed that lupin cultivars arrest cell cycles by inducing apoptosis of colorectal carcinoma cells triggered by elevated ROS generation and caspases-3/7 activation.
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Affiliation(s)
- Kishor Mazumder
- Department of Pharmacy, Jashore University of Science and Technology, Jashore 7408, Bangladesh
- School of Optometry and Vision Science, UNSW Medicine, University of New South Wales (UNSW), Sydney, NSW 2052, Australia
| | - Asma Aktar
- Department of Pharmacy, Dhaka International University, Dhaka 1212, Bangladesh
| | - Sujatha Ramasamy
- Institute of Biological Sciences, Faculty of Science, Universiti Malaya, Kuala Lumpur 50603, Malaysia
| | - Biswajit Biswas
- Department of Pharmacy, Jashore University of Science and Technology, Jashore 7408, Bangladesh
- Institute for Molecular Bioscience, Queensland University, Brisbane, QLD 4072, Australia
| | - Philip G. Kerr
- School of Biomedical Sciences and Graham Centre for Agricultural Innovation, Charles Sturt University, Boorooma St., Wagga Wagga, NSW 2650, Australia
| | - Christopher Blanchard
- School of Biomedical Sciences and Graham Centre for Agricultural Innovation, Charles Sturt University, Boorooma St., Wagga Wagga, NSW 2650, Australia
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Drăghici-Popa AM, Boscornea AC, Brezoiu AM, Tomas ȘT, Pârvulescu OC, Stan R. Effects of Extraction Process Factors on the Composition and Antioxidant Activity of Blackthorn ( Prunus spinosa L.) Fruit Extracts. Antioxidants (Basel) 2023; 12:1897. [PMID: 37891976 PMCID: PMC10604850 DOI: 10.3390/antiox12101897] [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: 09/25/2023] [Revised: 10/19/2023] [Accepted: 10/21/2023] [Indexed: 10/29/2023] Open
Abstract
This study aimed at establishing the optimal conditions for the classic extraction of phenolic compounds from Prunus spinosa L. fruits. The effects of different parameters, i.e., ethanol concentration in the extraction solvent (mixture of ethanol and water), operation temperature, and extraction time, on process responses were evaluated. Total phenolic content (TPC), total anthocyanin content (TAC), antioxidant capacity (AC), and contents of protocatechuic acid (PA), caffeic acid (CA), vanillic acid (VA), rutin hydrate (RH), and quercetin (Q) of fruit extracts were selected as process responses. A synergistic effect of obtaining high values of TPC, TAC, AC, PA, and VA was achieved for the extraction in 50% ethanol at 60 °C for 30 min. At a higher level of process temperature, the extraction of protocatechuic acid and vanillic acid was enhanced, but the flavonoids, i.e., rutin hydrate and quercetin, were degraded. A lower temperature should be used to obtain a higher amount of flavonoids. TPC, TAC, AC, and phenolic acid contents (PA, CA, and VA) in the extract samples obtained at an ethanol concentration of 50-100%, a temperature of 30-60 °C, and an extraction time of 30 min were strongly directly correlated.
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Affiliation(s)
- Ana-Maria Drăghici-Popa
- Department of Organic Chemistry, National University of Science and Technology POLITEHNICA Bucharest, 1-7 Gheorghe Polizu St., 011061 Bucharest, Romania;
| | - Aurelian Cristian Boscornea
- Department of Bioresources and Polymer Science, National University of Science and Technology POLITEHNICA Bucharest, 1-7 Gheorghe Polizu St., 011061 Bucharest, Romania; (A.C.B.); (Ș.T.T.)
| | - Ana-Maria Brezoiu
- Department of Chemical and Biochemical Engineering, National University of Science and Technology POLITEHNICA Bucharest, 1-7 Gheorghe Polizu St., 011061 Bucharest, Romania;
| | - Ștefan Theodor Tomas
- Department of Bioresources and Polymer Science, National University of Science and Technology POLITEHNICA Bucharest, 1-7 Gheorghe Polizu St., 011061 Bucharest, Romania; (A.C.B.); (Ș.T.T.)
| | - Oana Cristina Pârvulescu
- Department of Chemical and Biochemical Engineering, National University of Science and Technology POLITEHNICA Bucharest, 1-7 Gheorghe Polizu St., 011061 Bucharest, Romania;
| | - Raluca Stan
- Department of Organic Chemistry, National University of Science and Technology POLITEHNICA Bucharest, 1-7 Gheorghe Polizu St., 011061 Bucharest, Romania;
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Macedo GA, Barbosa PDPM, Dias FFG, Crawford LM, Wang SC, Bell JMLNDM. Optimizing the Integration of Microwave Processing and Enzymatic Extraction to Produce Polyphenol-Rich Extracts from Olive Pomace. Foods 2023; 12:3754. [PMID: 37893645 PMCID: PMC10606511 DOI: 10.3390/foods12203754] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2023] [Revised: 09/25/2023] [Accepted: 09/25/2023] [Indexed: 10/29/2023] Open
Abstract
The integration of green technologies such as microwave- and enzyme-assisted extraction (MEAE) has been shown to improve the extraction efficiency of bioactive compounds while reducing processing time and costs. MEAE using tannase alone (MEAE-Tan), or in combination with cellulase and pectinase (MEAE-Tan-Cel-Pec), was optimized to produce enriched phenolic and antioxidant extracts from olive pomace. The individual and integrated impact of enzyme concentration, temperature, and pomace/water ratio were determined using a central composite rotatable design. Optimal extraction conditions for MEAE-Tan (60 °C, 15 min, 2.34% of enzyme (w/w), and 1:15 pomace/water ratio) and MEAE-Tan-Cel-Pec (46 °C, 15 min, 2% of enzymes (w/w), in the proportion of 1:1:1, and 1:20 pomace/water ratio) resulted in extracts containing 7110.6 and 2938.25 mg GAE/kg, respectively. The antioxidant activity of the extracts was correlated with phenolic acid release, which was enzyme-dependent, as determined with HPLC-DAD analysis. Enzyme selection had a significant impact on the phenolic profile of extracts, with tannase releasing high concentrations of chlorogenic acid and the combined use of enzymes releasing high concentrations of hydroxytyrosol and chlorogenic and ferulic acids. The novelty of this study relies on the integration and optimization of two green technologies (microwave- and enzyme-assisted extraction) to improve the extraction efficiency of bioactive phenolics from olive pomace while reducing processing time and costs. While these techniques have been evaluated isolated, the benefits of using both processing strategies simultaneously remain largely unexplored. This study demonstrates the effectiveness of the integration and processing optimization of two environmentally friendly technologies as a promising alternative to treat agro-industrial byproducts.
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Affiliation(s)
- Gabriela A. Macedo
- Bioprocesses Laboratory, DEPAN/FEA (School of Food Engineering), Unicamp (University of Campinas), R. Monteiro Lobato, 80, Campinas 13083970, Brazil (P.d.P.M.B.)
- Department of Food Science and Technology, University of California, Davis, One Shields Avenue, Davis, CA 95616, USA
| | - Paula de P. M. Barbosa
- Bioprocesses Laboratory, DEPAN/FEA (School of Food Engineering), Unicamp (University of Campinas), R. Monteiro Lobato, 80, Campinas 13083970, Brazil (P.d.P.M.B.)
| | - Fernanda F. G. Dias
- Department of Food Science and Technology, University of California, Davis, One Shields Avenue, Davis, CA 95616, USA
| | | | - Selina C. Wang
- Department of Food Science and Technology, University of California, Davis, One Shields Avenue, Davis, CA 95616, USA
| | - Juliana M. L. N. De Moura Bell
- Department of Food Science and Technology, University of California, Davis, One Shields Avenue, Davis, CA 95616, USA
- Biological and Agricultural Engineering, University of California, Davis, One Shields Avenue, Davis, CA 95616, USA
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Decabooter G, Aspirault C, Filteau M, Fliss I. The Physicochemical Characterization and In Vitro Digestibility of Maple Sugar Sand and Downgraded Maple Syrups. Foods 2023; 12:3528. [PMID: 37835179 PMCID: PMC10572138 DOI: 10.3390/foods12193528] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/22/2023] [Revised: 09/15/2023] [Accepted: 09/21/2023] [Indexed: 10/15/2023] Open
Abstract
The maple syrup industry generates substandard syrups and sugar sand as by-products, which are underused. In this study, we conducted a comprehensive analysis of the physicochemical composition of these products to assess their potential for valorization. Using HPLC analysis, we measured sugar and organic acid content as well as total polyphenol content using the Folin-Ciocalteu method. Additionally, we evaluated the in vitro digestibility using the TIM-1 model. We showed that the composition of ropy and buddy downgraded syrups is comparable to that of standard maple syrup, whereas sugar sand's composition is highly variable, with carbohydrate content ranging from 5.01 mg/g to 652.89 mg/g and polyphenol content ranging from 11.30 µg/g to 120.95 µg/g. In vitro bioaccessibility reached 70% of total sugars for all by-products. Organic acid bioaccessibility from sugar sand and syrup reached 76% and 109% relative to standard maple syrup, respectively. Polyphenol bioaccessibility exceeded 100% during digestion. This can be attributed to favorable extraction conditions, the breakdown of complex polyphenol forms and the food matrix. In conclusion, our study demonstrates that sugar sand and downgraded maple syrups exhibit digestibility comparable to that of standard maple syrup. Consequently, they hold potential as a source of polyphenols, sugar or organic acids for applications such as industrial fermentation or livestock feeds.
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Affiliation(s)
- Gautier Decabooter
- Département de Science des Aliments, Faculté des Sciences de l’Agriculture et de l’Alimentation (FSAA), Université Laval, Québec City, QC G1V 0A6, Canada; (G.D.); (C.A.); (M.F.)
- Institut sur la Nutrition et les Aliments Fonctionnels (INAF), Québec City, QC G1V 0A6, Canada
| | - Claudie Aspirault
- Département de Science des Aliments, Faculté des Sciences de l’Agriculture et de l’Alimentation (FSAA), Université Laval, Québec City, QC G1V 0A6, Canada; (G.D.); (C.A.); (M.F.)
- Institut sur la Nutrition et les Aliments Fonctionnels (INAF), Québec City, QC G1V 0A6, Canada
| | - Marie Filteau
- Département de Science des Aliments, Faculté des Sciences de l’Agriculture et de l’Alimentation (FSAA), Université Laval, Québec City, QC G1V 0A6, Canada; (G.D.); (C.A.); (M.F.)
- Institut sur la Nutrition et les Aliments Fonctionnels (INAF), Québec City, QC G1V 0A6, Canada
- Institut de Biologie Intégrative et des Systèmes (IBIS), Québec City, QC G1V 0A6, Canada
| | - Ismail Fliss
- Département de Science des Aliments, Faculté des Sciences de l’Agriculture et de l’Alimentation (FSAA), Université Laval, Québec City, QC G1V 0A6, Canada; (G.D.); (C.A.); (M.F.)
- Institut sur la Nutrition et les Aliments Fonctionnels (INAF), Québec City, QC G1V 0A6, Canada
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Prelac M, Palčić I, Cvitan D, Anđelini D, Repajić M, Ćurko J, Kovačević TK, Goreta Ban S, Užila Z, Ban D, Major N. From Waste to Green: Water-Based Extraction of Polyphenols from Onion Peel and Their Adsorption on Biochar from Grapevine Pruning Residues. Antioxidants (Basel) 2023; 12:1697. [PMID: 37760000 PMCID: PMC10525769 DOI: 10.3390/antiox12091697] [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: 07/20/2023] [Revised: 08/23/2023] [Accepted: 08/29/2023] [Indexed: 09/29/2023] Open
Abstract
Onion peels (OP) are rich in bioactive compounds with a plethora of benefits for human health, but this valuable material is often wasted and underutilized due to its inedibility. Likewise, grapevine pruning residues are commonly treated as agricultural waste, but biochar (BC) obtained from this material has favorable characteristics as an adsorbent. This study investigated the potential of BC in removal of targeted polyphenolic compounds from OP extracts. The OP extracts were obtained adhering to green chemistry principles using deionized water amplified by three methods: maceration (MAC), ultrasound-assisted extraction (UAE), and microwave-assisted extraction (MAE). The extraction efficiency on the polyphenolic profile and antioxidant capacity was investigated with different extraction temperatures and solid-to-liquid (s/l) ratios. For further analysis, UAE at 90 °C with an s/l ratio of 1:100 was used due to higher polyphenolic compound yield. The BC adsorption capacity of individual polyphenols was fitted with the Langmuir and Freundlich isotherm models. Quercetin-3,4'-diglucoside obtained the highest R2 coefficient in both models, and the highest qmax value. The optimum conditions in the dosage experiment suggested an amount of 0.5 g of BC using 3 g/L extracts. The studied BC showed a high affinity for targeted phytochemicals from OP extracts, indicating its potential to be applied for the green adsorption of valuable polyphenolic compounds.
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Affiliation(s)
- Melissa Prelac
- Institute of Agriculture and Tourism, Karla Huguesa 8, 52440 Poreč, Croatia; (M.P.); (D.C.); (D.A.); (T.K.K.); (S.G.B.); (Z.U.); (D.B.); (N.M.)
| | - Igor Palčić
- Institute of Agriculture and Tourism, Karla Huguesa 8, 52440 Poreč, Croatia; (M.P.); (D.C.); (D.A.); (T.K.K.); (S.G.B.); (Z.U.); (D.B.); (N.M.)
| | - Danko Cvitan
- Institute of Agriculture and Tourism, Karla Huguesa 8, 52440 Poreč, Croatia; (M.P.); (D.C.); (D.A.); (T.K.K.); (S.G.B.); (Z.U.); (D.B.); (N.M.)
| | - Dominik Anđelini
- Institute of Agriculture and Tourism, Karla Huguesa 8, 52440 Poreč, Croatia; (M.P.); (D.C.); (D.A.); (T.K.K.); (S.G.B.); (Z.U.); (D.B.); (N.M.)
| | - Maja Repajić
- Department of Food Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia; (M.R.); (J.Ć.)
| | - Josip Ćurko
- Department of Food Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia; (M.R.); (J.Ć.)
| | - Tvrtko Karlo Kovačević
- Institute of Agriculture and Tourism, Karla Huguesa 8, 52440 Poreč, Croatia; (M.P.); (D.C.); (D.A.); (T.K.K.); (S.G.B.); (Z.U.); (D.B.); (N.M.)
| | - Smiljana Goreta Ban
- Institute of Agriculture and Tourism, Karla Huguesa 8, 52440 Poreč, Croatia; (M.P.); (D.C.); (D.A.); (T.K.K.); (S.G.B.); (Z.U.); (D.B.); (N.M.)
| | - Zoran Užila
- Institute of Agriculture and Tourism, Karla Huguesa 8, 52440 Poreč, Croatia; (M.P.); (D.C.); (D.A.); (T.K.K.); (S.G.B.); (Z.U.); (D.B.); (N.M.)
| | - Dean Ban
- Institute of Agriculture and Tourism, Karla Huguesa 8, 52440 Poreč, Croatia; (M.P.); (D.C.); (D.A.); (T.K.K.); (S.G.B.); (Z.U.); (D.B.); (N.M.)
| | - Nikola Major
- Institute of Agriculture and Tourism, Karla Huguesa 8, 52440 Poreč, Croatia; (M.P.); (D.C.); (D.A.); (T.K.K.); (S.G.B.); (Z.U.); (D.B.); (N.M.)
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Moraes DPDE, Ferreira DF, Farias CAA, Nehring P, Barcia MT, Cichoski AJ, Barin JS. Solvent-free sonication of blackberries for the anthocyanin enrichment of juices obtained by pressing. AN ACAD BRAS CIENC 2023; 95:e20221106. [PMID: 37646713 DOI: 10.1590/0001-3765202320221106] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/16/2022] [Accepted: 02/27/2023] [Indexed: 09/01/2023] Open
Abstract
An ultrasound pretreatment was used to increase anthocyanins content in blackberry juice. Whole fruits were inserted into a glass vessel without contact with any solvent, sonicated in an ultrasonic bath, and then pressed with a manual juicer. The experimental design showed that 7 min at 65% of ultrasound amplitude increased the anthocyanin content in juices from 31 to 56% for BRS Xingu, Guarani, and Xavante cultivars. Two major anthocyanins, cyanidin-3-glucoside and cyanidin-3-rutinoside were found in higher concentrations for sonicated fruits. Therefore, ultrasonic pretreatment of whole fruits increased the anthocyanins in blackberry juices using a simple, fast, and green approach.
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Affiliation(s)
- Débora P DE Moraes
- Universidade Federal de Santa Maria, Departamento de Tecnologia e Ciência dos Alimentos, Avenida Roraima, 1000, 97105-900 Santa Maria, RS, Brazil
| | - Daniele F Ferreira
- Universidade Federal de Santa Maria, Departamento de Tecnologia e Ciência dos Alimentos, Avenida Roraima, 1000, 97105-900 Santa Maria, RS, Brazil
| | - Carla Andressa A Farias
- Universidade Federal de Santa Maria, Departamento de Tecnologia e Ciência dos Alimentos, Avenida Roraima, 1000, 97105-900 Santa Maria, RS, Brazil
| | - Priscila Nehring
- Universidade Federal de Santa Maria, Departamento de Tecnologia e Ciência dos Alimentos, Avenida Roraima, 1000, 97105-900 Santa Maria, RS, Brazil
| | - Milene T Barcia
- Universidade Federal de Santa Maria, Departamento de Tecnologia e Ciência dos Alimentos, Avenida Roraima, 1000, 97105-900 Santa Maria, RS, Brazil
| | - Alexandre José Cichoski
- Universidade Federal de Santa Maria, Departamento de Tecnologia e Ciência dos Alimentos, Avenida Roraima, 1000, 97105-900 Santa Maria, RS, Brazil
| | - Juliano S Barin
- Universidade Federal de Santa Maria, Departamento de Tecnologia e Ciência dos Alimentos, Avenida Roraima, 1000, 97105-900 Santa Maria, RS, Brazil
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Wirwis A, Sadowski Z. Green Synthesis of Silver Nanoparticles: Optimizing Green Tea Leaf Extraction for Enhanced Physicochemical Properties. ACS OMEGA 2023; 8:30532-30549. [PMID: 37636976 PMCID: PMC10448680 DOI: 10.1021/acsomega.3c03775] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 05/29/2023] [Accepted: 08/01/2023] [Indexed: 08/29/2023]
Abstract
In this paper, we present the optimization of green tea leaf (Camellia sinensis L.) extraction, carried out using water and hydroalcoholic solvents, for the subsequent synthesis of silver nanoparticles (AgNPs). The value ranges for independent variables, including pH, time, and temperature, were selected based on single-factor experiments and used for extraction in the order presented by the Box-Behnken design. Three-dimensional response surface graphs were used to visually present the optimization results and determine the optimal extraction conditions: pH = 7, 30 min, 80 °C for water and pH = 5.5, 50 min, and 80 °C for water-ethanol. Our findings indicate that the water-ethanol mixture extracted more polyphenols. We compared the physicochemical properties of AgNPs obtained using both types of extractants via DLS and TEM analysis. We proposed a predicted mechanism for the reduction and stabilization of AgNPs based on the Fourier transform infrared data. The hydroethanolic extract leads to significant nanoparticle aggregation, which can be explained by the nucleation theory and agglomeration of nanoparticles in the presence of excess macromolecular organic substances (flocculation).
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Affiliation(s)
- Anna Wirwis
- Department of Process Engineering and
Technology of Polymer and Carbon Materials, Wroclaw University of Science and Technology, Wybrzeze Wyspianskiego 27, 50-370 Wrocław, Poland
| | - Zygmunt Sadowski
- Department of Process Engineering and
Technology of Polymer and Carbon Materials, Wroclaw University of Science and Technology, Wybrzeze Wyspianskiego 27, 50-370 Wrocław, Poland
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Raus de Baviera D, Ruiz-Canales A, Barrajón-Catalán E. Cistus albidus L.-Review of a Traditional Mediterranean Medicinal Plant with Pharmacological Potential. PLANTS (BASEL, SWITZERLAND) 2023; 12:2988. [PMID: 37631199 PMCID: PMC10458491 DOI: 10.3390/plants12162988] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/12/2023] [Revised: 08/11/2023] [Accepted: 08/11/2023] [Indexed: 08/27/2023]
Abstract
Cistus albidus L. (Cistaceae) is a medicinal plant that has been used therapeutically since ancient times in the Mediterranean basin for its important pharmacological properties. The ability of C. albidus to produce large quantities of a wide range of natural metabolites makes it an attractive source of raw material. The main constituents with bioactive functions that exert pharmacological effects are terpenes and polyphenols, with more than 200 identified compounds. The purpose of this review is to offer a detailed account of the botanical, ethnological, phytochemical, and pharmacological characteristics of C. albidus with the aim of encouraging additional pharmaceutical investigations into the potential therapeutic benefits of this medicinal plant. This review was carried out using organized searches of the available literature up to July 2023. A detailed analysis of C. albidus confirms its traditional use as a medicinal plant. The outcome of several studies suggests a deeper involvement of certain polyphenols and terpenes in multiple mechanisms such as inflammation and pain, with a potential application focus on neurodegenerative diseases and disorders. Other diseases such as prostate cancer and leukemia have already been researched with promising results for this plant, for which no intoxication has been reported in humans.
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Affiliation(s)
- Daniel Raus de Baviera
- Department of Engineering, Area of Agroforestry, Miguel Hernández University, 03312 Orihuela, Spain; (D.R.d.B.); (A.R.-C.)
| | - Antonio Ruiz-Canales
- Department of Engineering, Area of Agroforestry, Miguel Hernández University, 03312 Orihuela, Spain; (D.R.d.B.); (A.R.-C.)
| | - Enrique Barrajón-Catalán
- Institute for Research, Development and Innovation in Health Biotechnology, Miguel Hernández University, 03202 Elche, Spain
- Department of Pharmacy, Elche University Hospital-FISABIO, 03203 Elche, Spain
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Pirozzi A, Donsì F. Impact of High-Pressure Homogenization on Enhancing the Extractability of Phytochemicals from Agri-Food Residues. Molecules 2023; 28:5657. [PMID: 37570626 PMCID: PMC10420202 DOI: 10.3390/molecules28155657] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2023] [Revised: 07/20/2023] [Accepted: 07/24/2023] [Indexed: 08/13/2023] Open
Abstract
The primary objective of the Sustainable Development Goals is to reduce food waste by employing various strategies, including the reuse of agri-food residues that are abundantly available and the complete use of their valuable compounds. This study explores the application of high-pressure homogenization (HPH), an innovative nonthermal and green treatment, for the recovery of bioactive compounds from agri-food residues. The results demonstrate that the optimized HPH treatment offers advantages over conventional solid/liquid extraction (SLE), including shorter extraction time, solvent-free operation, low temperatures, and higher yields of phenol extraction (an approximately 20% improvement). Moreover, the micronization of agri-food residue-in-water suspensions results in a decrease in the size distribution to below the visual detection limit, achieved by disrupting the individual plant cells, thus enhancing suspension stability against sedimentation. These findings highlight the potential of HPH for environmentally friendly and efficient extraction processes.
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Affiliation(s)
- Annachiara Pirozzi
- Department of Industrial Engineering, University of Salerno, Via Giovanni Paolo II, 132, 84084 Fisciano, Italy;
| | - Francesco Donsì
- Department of Industrial Engineering, University of Salerno, Via Giovanni Paolo II, 132, 84084 Fisciano, Italy;
- ProdAl Scarl, University of Salerno, Via Giovanni Paolo II, 132, 84084 Fisciano, Italy
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Moraczewski K, Stepczyńska M, Malinowski R, Karasiewicz T, Jagodziński B, Rytlewski P. Modification of Polycaprolactone with Plant Extracts to Improve the Aging Resistance. MATERIALS (BASEL, SWITZERLAND) 2023; 16:5154. [PMID: 37512427 PMCID: PMC10385144 DOI: 10.3390/ma16145154] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/20/2023] [Revised: 07/11/2023] [Accepted: 07/20/2023] [Indexed: 07/30/2023]
Abstract
Natural extracts of plant origin are used as anti-aging compounds of biodegradable polymers. Coffee, cocoa, or cinnamon extracts in amounts from 0.5 to 10 wt.% were added to the polycaprolactone matrix. The manufactured materials were aged at elevated temperatures with increased relative humidity and continuous exposure to UV radiation for 720, 1440, or 2160 h. The performance of the proposed extracts was compared with the retail anti-aging compound, butylated hydroxytoluene. Visual assessment, FTIR analysis, melt flow rate, tensile strength, impact tensile strength, thermogravimetry, and differential scanning calorimetry tests were conducted. Results showed that the use of lower contents of the tested extracts is particularly advantageous. When the content of the extract did not exceed 1 wt.%, no unfavorable influence on the properties of the materials was observed. The stabilizing performance during accelerated aging was mostly similar to or greater than that of the reference compound used.
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Affiliation(s)
- Krzysztof Moraczewski
- Faculty of Materials Engineering, Kazimierz Wielki University, Chodkiewicza 30, 85-064 Bydgoszcz, Poland
| | - Magdalena Stepczyńska
- Faculty of Materials Engineering, Kazimierz Wielki University, Chodkiewicza 30, 85-064 Bydgoszcz, Poland
| | - Rafał Malinowski
- Łukasiewicz Research Network-Institute for Engineering of Polymer Materials and Dyes, Marii Skłodowskiej-Curie 55, 87-100 Toruń, Poland
| | - Tomasz Karasiewicz
- Faculty of Materials Engineering, Kazimierz Wielki University, Chodkiewicza 30, 85-064 Bydgoszcz, Poland
| | - Bartłomiej Jagodziński
- Faculty of Materials Engineering, Kazimierz Wielki University, Chodkiewicza 30, 85-064 Bydgoszcz, Poland
| | - Piotr Rytlewski
- Faculty of Materials Engineering, Kazimierz Wielki University, Chodkiewicza 30, 85-064 Bydgoszcz, Poland
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Huamán-Castilla NL, Gajardo-Parra N, Pérez-Correa JR, Canales RI, Martínez-Cifuentes M, Contreras-Contreras G, Mariotti-Celis MS. Enhanced Polyphenols Recovery from Grape Pomace: A Comparison of Pressurized and Atmospheric Extractions with Deep Eutectic Solvent Aqueous Mixtures. Antioxidants (Basel) 2023; 12:1446. [PMID: 37507983 PMCID: PMC10376317 DOI: 10.3390/antiox12071446] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2023] [Revised: 07/06/2023] [Accepted: 07/14/2023] [Indexed: 07/30/2023] Open
Abstract
Deep eutectic solvents (DES) are emerging as potent polyphenol extractors under normal atmospheric conditions. Yet, their effectiveness in hot pressurized liquid extraction (HPLE) must be studied more. We explored the ability of various water/DES and water/hydrogen bond donors (HBDs) mixtures in both atmospheric solid liquid extraction (ASLE) and HPLE (50%, 90 °C) for isolating specific polyphenol families from Carménère grape pomace. We assessed extraction yields based on total polyphenols, antioxidant capacity, and recovery of targeted polyphenols. The HBDs ethylene glycol and glycerol outperformed DES in atmospheric and pressurized extractions. Ethylene glycol exhibited a higher affinity for phenolic acids and flavonols, while flavanols preferred glycerol. Quantum chemical computations indicated that a high-water content in DES mixtures led to the formation of new hydrogen bonds, thereby reducing polyphenol-solvent interactions. HPLE was found to be superior to ASLE across all tested solvents. The elevated pressure in HPLE has caused significant improvement in the recovery of flavanols (17-89%), phenolic acids (17-1000%), and flavonols (81-258%). Scanning electron microscopy analysis of post-extraction residues suggested that high pressures collapse the plant matrix, thus easing polyphenol release.
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Affiliation(s)
- Nils Leander Huamán-Castilla
- Escuela de Ingeniería Agroindustrial, Universidad Nacional de Moquegua, Prolongación Calle Ancash s/n, Moquegua 18001, Peru
| | - Nicolás Gajardo-Parra
- Chemical and Bioprocess Engineering Department, School of Engineering, Pontificia Universidad Católica de Chile, Vicuña Mackenna 4860, P.O. Box 306, Santiago 7820436, Chile
| | - José R Pérez-Correa
- Chemical and Bioprocess Engineering Department, School of Engineering, Pontificia Universidad Católica de Chile, Vicuña Mackenna 4860, P.O. Box 306, Santiago 7820436, Chile
| | - Roberto I Canales
- Chemical and Bioprocess Engineering Department, School of Engineering, Pontificia Universidad Católica de Chile, Vicuña Mackenna 4860, P.O. Box 306, Santiago 7820436, Chile
| | - Maximiliano Martínez-Cifuentes
- Departamento de Química Orgánica, Facultad de Ciencias Químicas, Universidad de Concepción, Edmundo Larenas 129, Concepción 4070371, Chile
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50
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Braojos C, Gila-Díaz A, Rodríguez-Rodríguez P, Monedero-Cobeta I, Morales MD, Ruvira S, Ramiro-Cortijo D, Benítez V, Martín-Cabrejas MA, Arribas SM. Effect of Supplementation with Coffee and Cocoa By-Products to Ameliorate Metabolic Syndrome Alterations Induced by High-Fat Diet in Female Mice. Foods 2023; 12:2708. [PMID: 37509800 PMCID: PMC10379158 DOI: 10.3390/foods12142708] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/13/2023] [Revised: 07/11/2023] [Accepted: 07/13/2023] [Indexed: 07/30/2023] Open
Abstract
Coffee and cocoa manufacturing produces large amounts of waste. Generated by-products contain bioactive compounds with antioxidant and anti-inflammatory properties, suitable for treating metabolic syndrome (MetS). We aimed to compare the efficacy of aqueous extracts and flours from coffee pulp (CfPulp-E, CfPulp-F) and cocoa shell (CcShell-E, CcShell-F) to ameliorate MetS alterations induced by a high-fat diet (HFD). Bioactive component content was assessed by HPLC/MS. C57BL/6 female mice were fed for 6 weeks with HFD followed by 6 weeks with HFD plus supplementation with one of the ingredients (500 mg/kg/day, 5 days/week), and compared to non-supplemented HFD and Control group fed with regular chow. Body weight, adipocyte size and browning (Mitotracker, confocal microscopy), plasma glycemia (basal, glucose tolerance test-area under the curve, GTT-AUC), lipid profile, and leptin were compared between groups. Cocoa shell ingredients had mainly caffeine, theobromine, protocatechuic acid, and flavan-3-ols. Coffee pulp showed a high content in caffeine, protocatechuic, and chlorogenic acids. Compared to Control mice, HFD group showed alterations in all parameters. Compared to HFD, CcShell-F significantly reduced adipocyte size, increased browning and high-density lipoprotein cholesterol (HDL), and normalized basal glycemia, while CcShell-E only increased HDL. Both coffee pulp ingredients normalized adipocyte size, basal glycemia, and GTT-AUC. Additionally, CfPulp-E improved hyperleptinemia, reduced triglycerides, and slowed weight gain, and CfPulp-F increased HDL. In conclusion, coffee pulp ingredients showed a better efficacy against MetS, likely due to the synergic effect of caffeine, protocatechuic, and chlorogenic acids. Since coffee pulp is already approved as a food ingredient, this by-product could be used in humans to treat obesity-related MetS alterations.
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Affiliation(s)
- Cheyenne Braojos
- Institute of Food Science Research (CIAL), Universidad Autónoma de Madrid (UAM-CSIC), C/Nicolás Cabrera 9, 28049 Madrid, Spain
- Department of Agricultural Chemistry and Food Science, Faculty of Science, Universidad Autónoma de Madrid (UAM-CSIC), Ciudad Universitaria de Cantoblanco, 28049 Madrid, Spain
- Food, Oxidative Stress and Cardiovascular Health (FOSCH) Research Group, Universidad Autónoma de Madrid (UAM-CSIC), Ciudad Universitaria de Cantoblanco, 28049 Madrid, Spain
| | - Andrea Gila-Díaz
- Food, Oxidative Stress and Cardiovascular Health (FOSCH) Research Group, Universidad Autónoma de Madrid (UAM-CSIC), Ciudad Universitaria de Cantoblanco, 28049 Madrid, Spain
- Department of Physiology, Faculty of Medicine, Universidad Autónoma de Madrid (UAM-CSIC), C/Arbobispo Morcillo 2, 28029 Madrid, Spain
| | - Pilar Rodríguez-Rodríguez
- Food, Oxidative Stress and Cardiovascular Health (FOSCH) Research Group, Universidad Autónoma de Madrid (UAM-CSIC), Ciudad Universitaria de Cantoblanco, 28049 Madrid, Spain
- Department of Physiology, Faculty of Medicine, Universidad Autónoma de Madrid (UAM-CSIC), C/Arbobispo Morcillo 2, 28029 Madrid, Spain
| | - Ignacio Monedero-Cobeta
- Food, Oxidative Stress and Cardiovascular Health (FOSCH) Research Group, Universidad Autónoma de Madrid (UAM-CSIC), Ciudad Universitaria de Cantoblanco, 28049 Madrid, Spain
- Department of Physiology, Faculty of Medicine, Universidad Autónoma de Madrid (UAM-CSIC), C/Arbobispo Morcillo 2, 28029 Madrid, Spain
| | - María Dolores Morales
- Confocal Microscopy Unit, Interdepartmental Research Service (SiDI), Faculty of Medicine, Universidad Autónoma de Madrid (UAM-CSIC), C/Arzobispo Morcillo 2, 28029 Madrid, Spain
| | - Santiago Ruvira
- Food, Oxidative Stress and Cardiovascular Health (FOSCH) Research Group, Universidad Autónoma de Madrid (UAM-CSIC), Ciudad Universitaria de Cantoblanco, 28049 Madrid, Spain
- Department of Physiology, Faculty of Medicine, Universidad Autónoma de Madrid (UAM-CSIC), C/Arbobispo Morcillo 2, 28029 Madrid, Spain
- PhD Program in Pharmacology and Physiology, Doctoral School, Universidad Autónoma de Madrid (UAM-CSIC), C/Francisco Tomás y Valiente 2, 28049 Madrid, Spain
| | - David Ramiro-Cortijo
- Food, Oxidative Stress and Cardiovascular Health (FOSCH) Research Group, Universidad Autónoma de Madrid (UAM-CSIC), Ciudad Universitaria de Cantoblanco, 28049 Madrid, Spain
- Department of Physiology, Faculty of Medicine, Universidad Autónoma de Madrid (UAM-CSIC), C/Arbobispo Morcillo 2, 28029 Madrid, Spain
| | - Vanesa Benítez
- Institute of Food Science Research (CIAL), Universidad Autónoma de Madrid (UAM-CSIC), C/Nicolás Cabrera 9, 28049 Madrid, Spain
- Department of Agricultural Chemistry and Food Science, Faculty of Science, Universidad Autónoma de Madrid (UAM-CSIC), Ciudad Universitaria de Cantoblanco, 28049 Madrid, Spain
- Food, Oxidative Stress and Cardiovascular Health (FOSCH) Research Group, Universidad Autónoma de Madrid (UAM-CSIC), Ciudad Universitaria de Cantoblanco, 28049 Madrid, Spain
| | - María A Martín-Cabrejas
- Institute of Food Science Research (CIAL), Universidad Autónoma de Madrid (UAM-CSIC), C/Nicolás Cabrera 9, 28049 Madrid, Spain
- Department of Agricultural Chemistry and Food Science, Faculty of Science, Universidad Autónoma de Madrid (UAM-CSIC), Ciudad Universitaria de Cantoblanco, 28049 Madrid, Spain
- Food, Oxidative Stress and Cardiovascular Health (FOSCH) Research Group, Universidad Autónoma de Madrid (UAM-CSIC), Ciudad Universitaria de Cantoblanco, 28049 Madrid, Spain
| | - Silvia M Arribas
- Food, Oxidative Stress and Cardiovascular Health (FOSCH) Research Group, Universidad Autónoma de Madrid (UAM-CSIC), Ciudad Universitaria de Cantoblanco, 28049 Madrid, Spain
- Department of Physiology, Faculty of Medicine, Universidad Autónoma de Madrid (UAM-CSIC), C/Arbobispo Morcillo 2, 28029 Madrid, Spain
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