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Di Canito A, Altomare A, Giuggioli N, Foschino R, Fracassetti D, Vigentini I. From Fruit to Beverage: Investigating Actinidia Species for Characteristics and Potential in Alcoholic Drink Production. Foods 2024; 13:2380. [PMID: 39123572 PMCID: PMC11311353 DOI: 10.3390/foods13152380] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/05/2024] [Revised: 07/24/2024] [Accepted: 07/25/2024] [Indexed: 08/12/2024] Open
Abstract
There is a growing interest in various types of kiwifruits, such as the "yellow" kiwifruit (Actinidia chinensis var. chinensis) and the "baby" kiwifruit of Actinidia arguta. These fruits are rich in bioactive compounds, which contribute to their nutraceutical properties, but they nevertheless have a shorter shelf life, resulting in economic losses. This study aims to chemically characterize kiwifruit juices from SunGold and baby kiwifruit varieties (Hortgem Rua and Hortgem Tahi) to improve knowledge and explore the suitability of these products for producing low-alcohol beverages using non-Saccharomyces strains, with the purpose of reducing waste and generating value-added processing. Total soluble solids, acidity, hardness, dry matter, total phenolic content, and antioxidant capacity were used as indicators of fruit quality. Chemical characterization of fresh kiwifruit juices revealed distinct profiles among varieties, with SunGold juice exhibiting higher sugar content and acidity. Citric acid was the predominant organic acid, while, as expected, tartaric was not detected. Kiwifruit juice fermentations by T. delbrueckii UMY196 were always completed regardless of the type of juice used, producing beverages with ethanol content ranging from 6.46 to 8.85% (v/v). The analysis of volatile organic compounds highlighted the presence of several molecules, contributing to aroma profiles with relevant differences among the three kiwifruit-based drinks. In particular, the total concentration of esters in the beverages reached 8.2 mg/L, 9.2 mg/L, and 8.6 mg/L in the Tahi, Rua, and SunGold beverages, respectively. The qualitative and quantitative profiles of the kiwifruit drinks revealed a pronounced perception of acidity and fruity traits, with significant differences observed by Principal Component Analysis (PCA) in aroma descriptors among the proposed beverages. The possibility of using unsold, overripe, or waste fruits to prepare new products with an increase in the sustainability of this supply chain is set.
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Affiliation(s)
- Alessandra Di Canito
- Department of Biomedical, Surgical and Dental Sciences (DISBIOC), University of Milan, 20122 Milan, Italy; (A.D.C.); (R.F.); (I.V.)
| | - Alessio Altomare
- Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, 20133 Milan, Italy;
| | - Nicole Giuggioli
- Department of Agricultural, Forest and Food Sciences (DISAFA), University of Turin, 10095 Turin, Italy;
| | - Roberto Foschino
- Department of Biomedical, Surgical and Dental Sciences (DISBIOC), University of Milan, 20122 Milan, Italy; (A.D.C.); (R.F.); (I.V.)
| | - Daniela Fracassetti
- Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, 20133 Milan, Italy;
| | - Ileana Vigentini
- Department of Biomedical, Surgical and Dental Sciences (DISBIOC), University of Milan, 20122 Milan, Italy; (A.D.C.); (R.F.); (I.V.)
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2
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El-Demerdash FM, Naoom AY, Ghanem NF, Abdel-Daim MM, Kang W. Kiwifruit (Actinidia deliciosa) aqueous extract improves hyperglycemia, testicular inflammation, apoptosis, and tissue structure induced by Streptozotocin via oxidative stress inhibition. Tissue Cell 2024; 88:102426. [PMID: 38833941 DOI: 10.1016/j.tice.2024.102426] [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: 01/03/2024] [Revised: 05/04/2024] [Accepted: 05/28/2024] [Indexed: 06/06/2024]
Abstract
Diabetes mellitus (DM) is a well-known hyperglycemic metabolic condition identified by oxidative stress and biological function disruption. Kiwifruit is a valuable source of polyphenols and vitamin C with great antioxidant, nutritional, and health-promoting effects. Therefore, this study was initiated to explore the antioxidant and anti-hyperglycemic effects of kiwifruit aqueous extract (KFE) against oxidative injury and testis dysfunction in rats with diabetes. Twenty-four male Wistar Albino rats (160-170 g) were divided into four groups: Group 1 served as the control, Group 2 supplemented orally with kiwifruit extract (KFE; 1 g/kg/day) for one month, Group 3 was treated with a single streptozotocin dose (STZ; 50 mg/kg ip), and Group 4 where the diabetic rats were administered with KFE, respectively. According to the results, the GC-MS analysis of KFE revealed several main components with strong antioxidant properties. In diabetic rats, lipid peroxidation and hyperglycemia were accompanied by perturbations in hormone levels and sperm characteristics. Antioxidant enzymes, glutathione content, aminotransferase, phosphatase activities, and protein content were decreased. Furthermore, histology, immunohistochemical PCNA expression, and histochemical analysis of collagen, DNA, RNA, and total protein. were altered in rat testis sections, supporting the changes in biochemistry. Furthermore, diabetic rats supplemented with KFE manifested considerable amendment in all the tested parameters besides improved tissue structure and gene expressions (NF-kB, p53, IL-1β, Bax, IL-10, and Bcl2) relative to the diabetic group. In conclusion, KFE has beneficial effects as it can improve glucose levels and testis function, so it might be used as a complementary therapy in DM.
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Affiliation(s)
- Fatma M El-Demerdash
- Department of Environmental Studies, Institute of Graduate Studies and Research, Alexandria University, Alexandria, Egypt.
| | - Ali Y Naoom
- Department of Medical Laboratory Techniques, Imam Ja'afar Al-Sadiq University, Al-Muthanna 66002, Iraq
| | - Nora F Ghanem
- Department of Zoology, Faculty of Science, Kafr ElSheikh University, Kafr ElSheikh, Egypt
| | - Mohamed M Abdel-Daim
- Department of Pharmaceutical Sciences, Batterjee Medical College, Pharmacy Program, P.O. Box 6231, Jeddah 21442, Saudi Arabia; Pharmacology Department, Faculty of Veterinary Medicine, Suez Canal University, Ismailia 41522, Egypt.
| | - Wenyi Kang
- National R & D Center for Edible Fungus Processing Technology, Henan University, Kaifeng 475004, China
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3
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Hu YK, Kim SJ, Jang CS, Lim SD. Antioxidant Activity Analysis of Native Actinidia arguta Cultivars. Int J Mol Sci 2024; 25:1505. [PMID: 38338784 PMCID: PMC10855169 DOI: 10.3390/ijms25031505] [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: 11/29/2023] [Revised: 01/08/2024] [Accepted: 01/24/2024] [Indexed: 02/12/2024] Open
Abstract
Kiwiberry (Actinidia arguta) is a perennial fruit tree belonging to the family Actinidiaceae. Kiwiberries are known to have an extremely high concentration of sugars, phenolics, flavonoids, and vitamin C, and possess delicious taste and health-promoting properties. Numerous studies have focused on kiwiberry fruits, demonstrating that they possess a higher phytochemical content and greater antioxidant activities than other berry fruits. The purpose of this study was to compare the phytochemical content and antioxidant potential of leaf, stem, root, and fruit extracts from twelve kiwiberry cultivars grown in Wonju, Korea, characterized by a Dwa climate (Köppen climate classification). In most kiwiberry cultivars, the total phenolic (TPC) and total flavonoid (TFC) phytochemical content was significantly higher in leaf and stem tissues, while the roots exhibited higher antioxidant activity. In fruit tissues, the TPC and TFC were higher in unripe and ripe kiwiberry fruits, respectively, and antioxidant activity was generally higher in unripe than ripe fruit across most of the cultivars. Based on our results, among the 12 kiwiberry cultivars, cv. Daebo and cv. Saehan have a significantly higher phytochemical content and antioxidant activity in all of the tissue types, thus having potential as a functional food and natural antioxidant.
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Affiliation(s)
- Yu Kyong Hu
- Molecular Plant Physiology Laboratory, Department of Applied Plant Sciences, Graduate School, Sangji University, Wonju 26339, Republic of Korea;
| | - Soo Jae Kim
- Wonju-si Agricultural Technology Center, Heungdae-gil 7, Heungup-myeon, Wonju 26339, Republic of Korea;
| | - Cheol Seong Jang
- Plant Genomics Laboratory, Interdisciplinary Program in Smart Agriculture, Kangwon National University, Chuncheon 24341, Republic of Korea
| | - Sung Don Lim
- Molecular Plant Physiology Laboratory, Department of Applied Plant Sciences, Graduate School, Sangji University, Wonju 26339, Republic of Korea;
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Feng S, Zhang J, Luo X, Xu Z, Liu K, Chen T, Zhou L, Ding C. Green extraction of polysaccharides from Camellia oleifera fruit shell using tailor-made deep eutectic solvents. Int J Biol Macromol 2023; 253:127286. [PMID: 37813220 DOI: 10.1016/j.ijbiomac.2023.127286] [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: 07/04/2023] [Revised: 09/22/2023] [Accepted: 10/05/2023] [Indexed: 10/11/2023]
Abstract
Camellia oleifera fruit shells are often discarded as byproducts in the C. oleifera industry. There is a general interest in isolating high-value natural products to valorize those fruit shells with green, rapid, and effective extraction methods. This study employed 43 combinations of deep eutectic solvents (DESs) to extract polysaccharides from C. oleifera fruit shells. Two choline chloride-based DESs and a ternary DES with propionic acid and 1,3-butanediol as hydrogen bond donors exhibited relatively high extraction efficiency. The polysaccharide yield reached 15.03 ± 0.35 % under optimized extraction time (55 min), extraction temperature (70 °C), and DES water content (33.33 %). The physicochemical composition and preliminary structure of obtained polysaccharides were characterized. Additionally, DESs-extracted polysaccharides exhibited higher in vitro antioxidant activities and hypoglycemic effects compared to water-extracted polysaccharides. These findings suggested that the optimized DES-assisted extraction method could be a potential approach for polysaccharides extraction from C. oleifera.
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Affiliation(s)
- Shiling Feng
- College of Life Science, Sichuan Agricultural University, Ya'an 625014, Sichuan Province, China
| | - Jie Zhang
- College of Life Science, Sichuan Agricultural University, Ya'an 625014, Sichuan Province, China
| | - Xue Luo
- College of Life Science, Sichuan Agricultural University, Ya'an 625014, Sichuan Province, China
| | - Zhou Xu
- Panxi Crops Research and Utilization Key Laboratory of Sichuan Province, Xichang University, Xichang 615000, Sichuan Province, China
| | - Kuan Liu
- College of Science, Sichuan Agricultural University, Ya'an 625014, Sichuan Province, China
| | - Tao Chen
- College of Life Science, Sichuan Agricultural University, Ya'an 625014, Sichuan Province, China
| | - Lijun Zhou
- College of Life Science, Sichuan Agricultural University, Ya'an 625014, Sichuan Province, China
| | - Chunbang Ding
- College of Life Science, Sichuan Agricultural University, Ya'an 625014, Sichuan Province, China.
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Naoom AY, Kang W, Ghanem NF, Abdel-Daim MM, El-Demerdash FM. Actinidia deliciosa as a complemental therapy against nephropathy and oxidative stress in diabetic rats. FOOD SCIENCE AND HUMAN WELLNESS 2023. [DOI: 10.1016/j.fshw.2023.03.019] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 04/09/2023]
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Durmaz L, Karagecili H, Gulcin İ. Evaluation of Carbonic Anhydrase, Acetylcholinesterase, Butyrylcholinesterase, and α-Glycosidase Inhibition Effects and Antioxidant Activity of Baicalin Hydrate. Life (Basel) 2023; 13:2136. [PMID: 38004276 PMCID: PMC10672269 DOI: 10.3390/life13112136] [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: 09/25/2023] [Revised: 10/20/2023] [Accepted: 10/27/2023] [Indexed: 11/26/2023] Open
Abstract
Baicalin is the foremost prevalent flavonoid found in Scutellaria baicalensis. It also frequently occurs in many multi-herbal preparations utilized in Eastern countries. The current research has assessed and compared the antioxidant, antidiabetic, anticholinergic, and antiglaucoma properties of baicalin hydrate. Baicalin hydrate was tested for its antioxidant capacity using a variety of techniques, including N,N-dimethyl-p-phenylenediamine dihydrochloride radical (DMPD•+) scavenging activity, 2,2'-azinobis-(3-ethylbenzothiazoline-6-sulphonate) radical (ABTS•+) scavenging activity, 1,1-diphenyl-2-picrylhydrazyl radical (DPPH•) scavenging activity, potassium ferric cyanide reduction ability, and cupric ions (Cu2+) reducing activities. Also, for comparative purposes, reference antioxidants, such as butylated hydroxyanisole (BHA), Trolox, α-Tocopherol, and butylated hydroxytoluene (BHT) were employed. Baicalin hydrate had an IC50 value of 13.40 μg/mL (r2: 0.9940) for DPPH radical scavenging, whereas BHA, BHT, Trolox, and α-Tocopherol had IC50 values of 10.10, 25.95, 7.059, and 11.31 μg/mL for DPPH• scavenging, respectively. These findings showed that baicalin hydrate had comparably close and similar DPPH• scavenging capability to BHA, α-tocopherol, and Trolox, but it performed better than BHT. Additionally, apart from these studies, baicalin hydrate was tested for its ability to inhibit a number of metabolic enzymes, including acetylcholinesterase (AChE), butyrylcholinesterase (BChE), carbonic anhydrase II (CA II), and α-glycosidase, which have been linked to several serious illnesses, such as Alzheimer's disease (AD), glaucoma, and diabetes, where the Ki values of baicalin hydrate toward the aforementioned enzymes were 10.01 ± 2.86, 3.50 ± 0.68, 19.25 ± 1.79, and 26.98 ± 9.91 nM, respectively.
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Affiliation(s)
- Lokman Durmaz
- Department of Medical Services and Technology, Cayirli Vocational School, Erzincan Binali Yildirim University, Erzincan 24500, Türkiye;
| | - Hasan Karagecili
- Department of Nursing, Faculty of Health Sciences, Siirt University, Siirt 56100, Türkiye;
| | - İlhami Gulcin
- Department of Chemistry, Faculty of Science, Ataturk University, Erzurum 25240, Türkiye
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Ozden EM, Bingol Z, Mutlu M, Karagecili H, Köksal E, Goren AC, Alwasel SH, Gulcin İ. Antioxidant, Antiglaucoma, Anticholinergic, and Antidiabetic Effects of Kiwifruit ( Actinidia deliciosa) Oil: Metabolite Profile Analysis Using LC-HR/MS, GC/MS and GC-FID. Life (Basel) 2023; 13:1939. [PMID: 37763342 PMCID: PMC10532620 DOI: 10.3390/life13091939] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/15/2023] [Revised: 09/03/2023] [Accepted: 09/19/2023] [Indexed: 09/29/2023] Open
Abstract
Determining the antioxidant abilities and enzyme inhibition profiles of medicinally important plants and their oils is of great importance for a healthy life and the treatment of some common global diseases. Kiwifruit (Actinidia deliciosa) oil was examined and researched using several bioanalytical methods comprehensively for the first time in this research to determine its antioxidant, antiglaucoma, antidiabetic and anti-Alzheimer's capabilities. Additionally, the kiwifruit oil inhibitory effects on acetylcholinesterase (AChE), carbonic anhydrase II (CA II), and α-amylase, which are linked to a number of metabolic illnesses, were established. Furthermore, LC-HRMS analysis was used to assess the phenolic content of kiwifruit oil. It came to light that kiwifruit oil contained 26 different phenolic compounds. According to the LC-HRMS findings, kiwifruit oil is abundant in apigenin (74.24 mg/L oil), epigallocatechin (12.89 mg/L oil), caryophyllene oxide (12.89 mg/L oil), and luteolin (5.49 mg/L oil). In addition, GC-MS and GC-FID studies were used to ascertain the quantity and chemical composition of the essential oils contained in kiwifruit oil. Squalene (53.04%), linoleoyl chloride (20.28%), linoleic acid (2.67%), and palmitic acid (1.54%) were the most abundant compounds in kiwifruit oil. For radical scavenging activities of kiwifruit oil, 1,1-diphenyl-2-picryl-hydrazil (DPPH•) and 2,2'-azino-bis(3-ethylbenzthiazoline-6-sulfonic acid) (ABTS•+) radicals scavenging techniques were examined. These methods effectively demonstrated the potent radical scavenging properties of kiwifruit oil (IC50: 48.55 μg/mL for DPPH•, and IC50: 77.00 μg/mL for ABTS•+ scavenging). Also, for reducing capabilities, iron (Fe3+), copper (Cu2+), and Fe3+-2,4,6-tri(2-pyridyl)-S-triazine (TPTZ) reducing abilities were studied. Moreover, kiwifruit oil showed a considerable inhibition effect towards hCA II (IC50: 505.83 μg/mL), AChE (IC50: 12.80 μg/mL), and α-amylase (IC50: 421.02 μg/mL). The results revealed that the use of kiwifruit oil in a pharmaceutical procedure has very important effects due to its antioxidant, anti-Alzheimer, antidiabetic, and antiglaucoma effects.
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Affiliation(s)
- Eda Mehtap Ozden
- Department of Chemistry, Faculty of Science, Ataturk University, Erzurum 25240, Türkiye;
| | - Zeynebe Bingol
- Department of Medical Services and Techniques, Tokat Vocational School of Health Services, Gaziosmanpasa University, Tokat 60250, Türkiye;
| | - Muzaffer Mutlu
- Vocational School of Applied Sciences, Gelisim University, Istanbul 34315, Türkiye;
| | - Hasan Karagecili
- Department of Nursing, Faculty of Health Sciences, Siirt University, Siirt 56100, Türkiye
| | - Ekrem Köksal
- Department of Chemistry, Faculty of Science and Arts, Erzincan Binali Yildirim University, Erzincan 24100, Türkiye;
| | - Ahmet C. Goren
- Department Chemistry, Faculty of Sciences, Gebze Technical University, Kocaeli 41400, Türkiye;
| | - Saleh H. Alwasel
- Department of Zoology, College of Science, King Saud University, Riyadh 11362, Saudi Arabia;
| | - İlhami Gulcin
- Department of Medical Services and Techniques, Tokat Vocational School of Health Services, Gaziosmanpasa University, Tokat 60250, Türkiye;
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Wu DT, Deng W, Li J, Geng JL, Hu YC, Zou L, Liu Y, Liu HY, Gan RY. Ultrasound-Assisted Deep Eutectic Solvent Extraction of Phenolic Compounds from Thinned Young Kiwifruits and Their Beneficial Effects. Antioxidants (Basel) 2023; 12:1475. [PMID: 37508013 PMCID: PMC10376641 DOI: 10.3390/antiox12071475] [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: 07/03/2023] [Revised: 07/21/2023] [Accepted: 07/21/2023] [Indexed: 07/30/2023] Open
Abstract
Fruit thinning is a common practice employed to enhance the quality and yield of kiwifruits during the growing period, and about 30-50% of unripe kiwifruits will be thinned and discarded. In fact, these unripe kiwifruits are rich in nutrients and bioactive compounds. Nevertheless, the applications of thinned young kiwifruits and related bioactive compounds in the food and functional food industry are still limited. Therefore, to promote the potential applications of thinned young kiwifruits as value-added health products, the extraction, characterization, and evaluation of beneficial effects of phenolic compounds from thinned young fruits of red-fleshed Actinidia chinensis cv 'HY' were examined in the present study. A green and efficient ultrasound-assisted deep eutectic solvent extraction (UADE) method for extracting phenolic compounds from thinned young kiwifruits was established. A maximum yield (105.37 ± 1.2 mg GAE/g DW) of total phenolics extracted from thinned young kiwifruits by UADE was obtained, which was significantly higher than those of conventional organic solvent extraction (CSE, about 14.51 ± 0.26 mg GAE/g DW) and ultrasound-assisted ethanol extraction (UAEE, about 43.85 ± 1.17 mg GAE/g DW). In addition, 29 compounds, e.g., gallic acid, chlorogenic acid, neochlorogenic acid, catechin, epicatechin, procyanidin B1, procyanidin B2, quercetin-3-rhamnoside, and quercetin-3-O-glucoside, were identified in the kiwifruit extract by UPLC-MS/MS. Furthermore, the contents of major phenolic compounds in different kiwifruit extracts prepared by conventional organic solvent extraction (EE), ultrasound-assisted ethanol extraction (UEE), and ultrasound-assisted deep eutectic solvent extraction (UDE) were compared by HPLC analysis. Results revealed that the content of major phenolics in UDE (about 15.067 mg/g DW) was significantly higher than that in EE (about 2.218 mg/g DW) and UEE (about 6.122 mg/g DW), suggesting that the UADE method was more efficient for extracting polyphenolics from thinned young kiwifruits. In addition, compared with EE and UEE, UDE exhibited much higher antioxidant and anti-inflammatory effects as well as inhibitory effects against α-glucosidase and pancreatic lipase, which were closely associated with its higher content of phenolic compounds. Collectively, the findings suggest that the UADE method can be applied as an efficient technique for the preparation of bioactive polyphenolics from thinned young kiwifruits, and the thinned young fruits of red-fleshed A. chinensis cv 'HY' have good potential to be developed and utilized as functional foods and nutraceuticals.
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Affiliation(s)
- Ding-Tao Wu
- Key Laboratory of Coarse Cereal Processing (Ministry of Agriculture and Rural Affairs), Sichuan Engineering & Technology Research Center of Coarse Cereal Industralization, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China
| | - Wen Deng
- Key Laboratory of Coarse Cereal Processing (Ministry of Agriculture and Rural Affairs), Sichuan Engineering & Technology Research Center of Coarse Cereal Industralization, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China
- Research Center for Plants and Human Health, Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, National Agricultural Science and Technology Center, Chengdu 610213, China
| | - Jie Li
- Key Laboratory of Coarse Cereal Processing (Ministry of Agriculture and Rural Affairs), Sichuan Engineering & Technology Research Center of Coarse Cereal Industralization, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China
- Research Center for Plants and Human Health, Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, National Agricultural Science and Technology Center, Chengdu 610213, China
| | - Jin-Lei Geng
- Key Laboratory of Coarse Cereal Processing (Ministry of Agriculture and Rural Affairs), Sichuan Engineering & Technology Research Center of Coarse Cereal Industralization, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China
- Research Center for Plants and Human Health, Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, National Agricultural Science and Technology Center, Chengdu 610213, China
| | - Yi-Chen Hu
- Key Laboratory of Coarse Cereal Processing (Ministry of Agriculture and Rural Affairs), Sichuan Engineering & Technology Research Center of Coarse Cereal Industralization, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China
| | - Liang Zou
- Key Laboratory of Coarse Cereal Processing (Ministry of Agriculture and Rural Affairs), Sichuan Engineering & Technology Research Center of Coarse Cereal Industralization, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China
| | - Yi Liu
- Research Center for Plants and Human Health, Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, National Agricultural Science and Technology Center, Chengdu 610213, China
| | - Hong-Yan Liu
- Research Center for Plants and Human Health, Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, National Agricultural Science and Technology Center, Chengdu 610213, China
| | - Ren-You Gan
- Singapore Institute of Food and Biotechnology Innovation (SIFBI), Agency for Science, Technology and Research (A*STAR), 31 Biopolis Way, Singapore 138669, Singapore
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Chen Y, Hu X, Shi Q, Lu Y, Yan J, Wu DT, Qin W. Changes in the Fruit Quality, Phenolic Compounds, and Antioxidant Potential of Red-Fleshed Kiwifruit during Postharvest Ripening. Foods 2023; 12:foods12071509. [PMID: 37048330 PMCID: PMC10094503 DOI: 10.3390/foods12071509] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/10/2023] [Revised: 03/23/2023] [Accepted: 03/27/2023] [Indexed: 04/05/2023] Open
Abstract
Kiwifruit is very popular for its unique flavor and nutritional value, and for its potential health benefits, which are closely related to its richness in a variety of natural antioxidant substances, in which polyphenolics play a non-negligible role. This study investigated changes in the fruit quality, phenolic compounds, and antioxidant potential of Chinese red-fleshed kiwifruit “Hongshi No. 2” during postharvest ripening at room temperature (20 ± 1 °C). Results showed that the weight loss rate slowly increased, the firmness rapidly decreased, and the soluble solid concentration gradually increased during the postharvest ripening of red-flesh kiwifruit. In addition, the total phenolic (TPC), total flavonoid (TFC), and total proanthocyanidin (TPAC) contents gradually increased during postharvest ripening. The most abundant phenolic compounds in kiwifruit throughout postharvest ripening were catechin (CC), proanthocyanidin B1 (PB1), and proanthocyanidin B2 (PB2). Furthermore, the methanolic extracts of red-flesh kiwifruit exhibited remarkable antioxidant activities throughout postharvest ripening stages. Indeed, some phenolic compounds showed good correlations with antioxidant activities; for instance, chlorogenic acid (CHL) showed a significantly positive correlation with ferric reducing antioxidant power (FRAP), and isoquercitrin (IS) showed a significantly negative correlation with DPPH free radical scavenging ability. The findings from this study are beneficial to better understanding the quality profile of red-flesh kiwifruit “Hongshi No. 2” during postharvest ripening.
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Affiliation(s)
- Yi Chen
- College of Food Science, Sichuan Agricultural University, Ya’an 625014, China
| | - Xiaomin Hu
- College of Food Science, Sichuan Agricultural University, Ya’an 625014, China
| | - Qingke Shi
- College of Food Science, Sichuan Agricultural University, Ya’an 625014, China
| | - Yue Lu
- College of Food Science, Sichuan Agricultural University, Ya’an 625014, China
| | - Jing Yan
- College of Food Science, Sichuan Agricultural University, Ya’an 625014, China
- Institute of Food Processing and Safety, Sichuan Agricultural University, Ya’an 625014, China
| | - Ding-Tao Wu
- Institute for Advanced Study, Chengdu University, Chengdu 610106, China
| | - Wen Qin
- College of Food Science, Sichuan Agricultural University, Ya’an 625014, China
- Institute of Food Processing and Safety, Sichuan Agricultural University, Ya’an 625014, China
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Pasta with Kiwiberry (Actinidia arguta): Effect on Structure, Quality, Consumer Acceptance, and Changes in Bioactivity during Thermal Treatment. Foods 2022; 11:foods11162456. [PMID: 36010456 PMCID: PMC9407217 DOI: 10.3390/foods11162456] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2022] [Revised: 08/03/2022] [Accepted: 08/11/2022] [Indexed: 11/16/2022] Open
Abstract
In this study, kiwiberry lyophilizate (KBL) was incorporated into pasta at different levels (5%, 10%, and 15% w/w). Kiwiberry fruits’ characteristics (ascorbic acid, carotenoids, phenolic compounds, and antioxidant activity determination) as well as physical (cooking properties, color, microscopic structure determination, texture, and water molecular dynamics analysis by low-field NMR) and chemical analyses (proximate composition phenolic compounds composition and antioxidant activity) of KBL-enriched pasta were investigated. The replacement of semolina with KBL in the production of pasta significantly changed its culinary properties. Results showed that the addition of KBL leads to a reduction in optimal cooking time and cooking weight (47.6% and 37.3%, respectively). Additionally, a significant effect of the KBL incorporation on the color of both fresh and cooked pasta was observed. A significant reduction in the L* value for fresh (27.8%) and cooked (20.2%) pasta was found. The KBL-enriched pasta had a different surface microstructure than the control pasta and reduced firmness (on average 44.7%). Low-field NMR results have confirmed that the ingredients in kiwiberry fruit can bind the water available in fresh pasta. The heat treatment resulted in increasing the availability of phenolic compounds and the antioxidant activity (64.7%) of cooked pasta. Sensory evaluation scores showed that the use of 5–10% of the KBL additive could be successfully accepted by consumers.
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El-Demerdash FM, Talaat Y, Ghanem NF, Kang W. Actinidia deliciosa Mitigates Oxidative Stress and Changes in Pancreatic α-, β-, and δ-Cells and Immunohistochemical and Histological Architecture in Diabetic Rats. EVIDENCE-BASED COMPLEMENTARY AND ALTERNATIVE MEDICINE : ECAM 2022; 2022:5224207. [PMID: 35529919 PMCID: PMC9068294 DOI: 10.1155/2022/5224207] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 01/07/2022] [Revised: 03/15/2022] [Accepted: 04/18/2022] [Indexed: 12/30/2022]
Abstract
The present study evaluated the antioxidant capacity and antidiabetic effect of Actinidia deliciosa in diabetic rats. Rats were grouped as follows: control, Actinidia deliciosa aqueous extract (ADAE, 1 g/kg, daily and orally), streptozotocin (STZ, 50 mg/kg BW, single intraperitoneal dose), and STZ plus ADAE, respectively. Twenty-eight components were detected by GC-MS analysis with high phenolic contents and high DPPH scavenging activity. In vivo results revealed that rats treated with STZ showed a highly significant elevation in blood glucose and a decrease in insulin hormone levels. Thiobarbituric acid-reactive substances and hydrogen peroxide levels were elevated, while bodyweight, enzymatic, and nonenzymatic antioxidants were significantly decreased. Furthermore, histopathological and immunohistochemical insulin expression, besides ultrastructure microscopic variations (β-cells, α-cells, and δ-cells), were seen in pancreas sections supporting the obtained biochemical changes. Otherwise, rats supplemented with ADAE alone showed an improved antioxidant status and declined lipid peroxidation. Moreover, diabetic rats augmented with ADAE showed significant modulation in oxidative stress markers and different pancreatic tissue investigations compared to diabetic ones. Conclusively, ADAE has a potent antioxidant and hypoglycemic influence that may be utilized as a health-promoting complementary therapy in diabetes mellitus.
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Affiliation(s)
- Fatma M. El-Demerdash
- Department of Environmental Studies, Institute of Graduate Studies and Research, Alexandria University, Alexandria, Egypt
| | - Yousra Talaat
- Department of Environmental Studies, Institute of Graduate Studies and Research, Alexandria University, Alexandria, Egypt
| | - Nora F. Ghanem
- Department of Zoology, Faculty of Science, Kafrelsheikh University, Kafr El-Sheikh, Egypt
| | - Wenyi Kang
- National R & D Center for Edible Fungus Processing Technology, Henan University, Kaifeng 475004, China
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12
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Lü H, Zuo Y, Meng X, Ding X, Jian T, Liu Y, Ren B, Chen J, Li W. Phenolic profiles, antioxidant activity and inhibition of digestive enzymes of water caltrop pericarps. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:2342-2351. [PMID: 34625980 DOI: 10.1002/jsfa.11572] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/04/2021] [Revised: 09/16/2021] [Accepted: 10/09/2021] [Indexed: 06/13/2023]
Abstract
BACKGROUND Water caltrop (Trapa natans L.) is widely cultivated as a popular vegetable or fruit in Asian countries. In China, water caltrop pericarp is also used as a functional food to treat metabolic syndrome. However, the profiling of bioactive substances and their pharmacological activities in different water caltrop varieties remains to be investigated. In the present study, three varieties of water caltrop pericarps collected from 13 origins in China were analyzed for their phenolic substances. To investigate the pharmacological activities, samples were tested for their free radical scavenging capacity and inhibitory potency against α-glucosidase and pancreatic lipase. RESULTS In total, 46 phenolic compounds were identified in the ethanol extract of water caltrop pericarp using a liquid chromatography-quadrupole time of flight-tandem mass spectrometry method, most of which were hydrolyzable tannins. Two cultivated varieties samples exhibited a relatively higher phenolic content and stronger antioxidant and inhibitory activities against α-glucosidase and pancreatic lipase compared to those from the wild variety. Correlation analysis between phenolic contents and biological activities suggested that phenolic compounds exhibited potential free radical scavenging capacity, α-glucosidase and pancreatic lipase inhibitory activities. CONCLUSION It is concluded that the phenolic compounds of water caltrop pericarp are promising sources of natural antioxidants, α-glucosidase and pancreatic lipase inhibitors. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Han Lü
- Institute of Botany, Jiangsu Province and Chinese Academy of Sciences, Nanjing, China
| | - Yuanyuan Zuo
- Institute of Botany, Jiangsu Province and Chinese Academy of Sciences, Nanjing, China
| | - Xiuhua Meng
- Institute of Botany, Jiangsu Province and Chinese Academy of Sciences, Nanjing, China
| | - Xiaoqin Ding
- Institute of Botany, Jiangsu Province and Chinese Academy of Sciences, Nanjing, China
| | - Tunyu Jian
- Institute of Botany, Jiangsu Province and Chinese Academy of Sciences, Nanjing, China
| | - Yan Liu
- Institute of Botany, Jiangsu Province and Chinese Academy of Sciences, Nanjing, China
| | - Bingru Ren
- Institute of Botany, Jiangsu Province and Chinese Academy of Sciences, Nanjing, China
| | - Jian Chen
- Institute of Botany, Jiangsu Province and Chinese Academy of Sciences, Nanjing, China
| | - Weilin Li
- Co-Innovation Center for Sustainable Forestry in Southern China, Forestry College, Nanjing Forestry University, Nanjing, China
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13
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El-Demerdash FM, Talaat Y, El-Sayed RA, Kang W, Ghanem NF. Hepatoprotective Effect of Actinidia deliciosa against Streptozotocin-Induced Oxidative Stress, Apoptosis, and Inflammations in Rats. OXIDATIVE MEDICINE AND CELLULAR LONGEVITY 2022; 2022:1499510. [PMID: 35345832 PMCID: PMC8957427 DOI: 10.1155/2022/1499510] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 10/29/2021] [Revised: 01/09/2022] [Accepted: 01/19/2022] [Indexed: 12/23/2022]
Abstract
The present research intended to assess the possible protective and hypoglycemic effect of Actinidia deliciosa fruit aqueous extract (ADAE) in diabetic rats. The scavenging antioxidant capabilities of ADAE were evaluated using GC-MS analysis. In addition, rats were divided into four groups: control, ADAE, streptozotocin-induced DM (STZ), and STZ-treated rats + ADAE in an in vivo investigation. GC-MS analysis of ADAE was shown to include major components with high total phenolic contents and high DPPH scavenging activity. In diabetic rats, significant elevation in blood glucose level, lipid peroxidation, bilirubin, and lactate dehydrogenase activity as well as a change in lipid profile was observed, while insulin, body and liver weights, enzymatic and nonenzymatic antioxidants, liver function biomarkers, and protein content were significantly decreased. Furthermore, changes in the expression of the peroxisome proliferator-activated receptor (PPAR-γ), apoptotic, and inflammation-related genes were found. In addition, histological differences in rat liver tissue architecture were discovered, corroborating the biochemical modifications. However, consuming ADAE alone reduced lipid peroxidation and improved antioxidant status. Furthermore, diabetic rats given ADAE showed significant reductions in oxidative stress indicators and biochemical parameters, as well as improved tissue structure, when compared to the diabetic rats' group. Also, ADAE supplementation protects diabetic rats' hepatic tissue by upregulating PPAR-γ and downregulating apoptotic and inflammatory-related gene expression. In conclusion, A. deliciosa has beneficial protective effects so, it might be used as a complementary therapy in diabetes mellitus.
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Affiliation(s)
- Fatma M. El-Demerdash
- Department of Environmental Studies, Institute of Graduate Studies and Research, Alexandria University, Alexandria, Egypt
| | - Yousra Talaat
- Department of Environmental Studies, Institute of Graduate Studies and Research, Alexandria University, Alexandria, Egypt
| | - Raghda A. El-Sayed
- Department of Environmental Studies, Institute of Graduate Studies and Research, Alexandria University, Alexandria, Egypt
| | - Wenyi Kang
- National R & D Center for Edible Fungus Processing Technology, Henan University, Kaifeng 475004, China
| | - Nora F. Ghanem
- Department of Zoology, Faculty of Science, Kafrelsheikh University, Kafr ElSheikh, Egypt
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Mai YH, Zhuang QG, Li QH, Du K, Wu DT, Li HB, Xia Y, Zhu F, Gan RY. Ultrasound-Assisted Extraction, Identification, and Quantification of Antioxidants from 'Jinfeng' Kiwifruit. Foods 2022; 11:827. [PMID: 35327254 PMCID: PMC8949384 DOI: 10.3390/foods11060827] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/22/2022] [Revised: 03/01/2022] [Accepted: 03/05/2022] [Indexed: 12/17/2022] Open
Abstract
Kiwifruit (Actinidia chinensis) is a nutrient-dense fruit abundant in vitamin C and phenolic compounds, and it exhibits strong antioxidant capacity. However, the antioxidants in 'Jinfeng' kiwifruit have seldom been extracted and analyzed, and the conditions for the extraction of kiwifruit antioxidants by ultrasound-assisted extraction (UAE) have seldom been investigated. In this study, response surface methodology (RSM) was used to optimize UAE conditions to extract antioxidants from 'Jinfeng' kiwifruit. In addition, the antioxidant capacity, contents of total phenolics and total flavonoids, ascorbic acid, and the profiles of antioxidants were also analyzed. The results showed that the optimal UAE conditions included 68% ethanol, liquid/solid ratio at 20 mL/g, extraction time at 30 min, extraction temperature at 42 °C, and ultrasonic power at 420 W. Under these conditions, the ABTS value of kiwifruit was 70.38 ± 1.38 μM TE/g DW, which was 18.5% higher than that of the extract obtained by conventional solvent extraction. The total phenolic and flavonoid contents were 15.50 ± 0.08 mg GAE/g DW and 5.10 ± 0.09 mg CE/g DW, respectively. Moreover, 20 compounds were tentatively identified by UPLC-MS/MS, and the content of main compounds, such as procyanidin B2, neochlorogenic acid, and epicatechin, were determined by HPLC-DAD. This research revealed the profiles of antioxidant phytochemicals in 'Jinfeng' kiwifruit, which can be a good dietary source of natural antioxidants with potential health functions.
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Affiliation(s)
- Ying-Hui Mai
- China-New Zealand Belt and Road Joint Laboratory on Kiwifruit, Sichuan Provincial Academy of Natural Resource Sciences, Chengdu 610213, China; (Y.-H.M.); (Q.-H.L.); (K.D.)
- Research Center for Plants and Human Health, Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, Chengdu 610213, China;
- School of Chemical Sciences, University of Auckland, Auckland 1142, New Zealand;
| | - Qi-Guo Zhuang
- China-New Zealand Belt and Road Joint Laboratory on Kiwifruit, Sichuan Provincial Academy of Natural Resource Sciences, Chengdu 610213, China; (Y.-H.M.); (Q.-H.L.); (K.D.)
- Kiwifruit Breeding and Utilization Key Laboratory of Sichuan Province, Sichuan Provincial Academy of Natural Resource Sciences, Chengdu 610213, China
| | - Qiao-Hong Li
- China-New Zealand Belt and Road Joint Laboratory on Kiwifruit, Sichuan Provincial Academy of Natural Resource Sciences, Chengdu 610213, China; (Y.-H.M.); (Q.-H.L.); (K.D.)
- Kiwifruit Breeding and Utilization Key Laboratory of Sichuan Province, Sichuan Provincial Academy of Natural Resource Sciences, Chengdu 610213, China
| | - Kui Du
- China-New Zealand Belt and Road Joint Laboratory on Kiwifruit, Sichuan Provincial Academy of Natural Resource Sciences, Chengdu 610213, China; (Y.-H.M.); (Q.-H.L.); (K.D.)
- Kiwifruit Breeding and Utilization Key Laboratory of Sichuan Province, Sichuan Provincial Academy of Natural Resource Sciences, Chengdu 610213, China
| | - Ding-Tao Wu
- Key Laboratory of Coarse Cereal Processing (Ministry of Agriculture and Rural Affairs), Sichuan Engineering & Technology Research Center of Coarse Cereal Industrialization, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China;
| | - Hua-Bin Li
- Guangdong Provincial Key Laboratory of Food, Nutrition and Health, Department of Nutrition, School of Public Health, Sun Yat-sen University, Guangzhou 510080, China;
| | - Yu Xia
- Research Center for Plants and Human Health, Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, Chengdu 610213, China;
| | - Fan Zhu
- School of Chemical Sciences, University of Auckland, Auckland 1142, New Zealand;
| | - Ren-You Gan
- China-New Zealand Belt and Road Joint Laboratory on Kiwifruit, Sichuan Provincial Academy of Natural Resource Sciences, Chengdu 610213, China; (Y.-H.M.); (Q.-H.L.); (K.D.)
- Research Center for Plants and Human Health, Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, Chengdu 610213, China;
- Kiwifruit Breeding and Utilization Key Laboratory of Sichuan Province, Sichuan Provincial Academy of Natural Resource Sciences, Chengdu 610213, China
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15
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Gao Y, Ping H, Li B, Li Y, Zhao F, Ma Z. Characterization of free, conjugated, and bound phenolics in early and late ripening kiwifruit cultivars. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:4743-4750. [PMID: 33491781 DOI: 10.1002/jsfa.11120] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/16/2020] [Revised: 01/09/2021] [Accepted: 01/25/2021] [Indexed: 06/12/2023]
Abstract
BACKGROUND Kiwifruit (Actinidia) has long been called the 'king of fruits' because of its unique flavor and the wide range of bioactive compounds which contains ascorbic acid, phenolics and minerals. These bioactivities are influenced by species and cultivar. However, to date few studies are concerned with the effect of ripening time on fruit quality. Here, early and late ripening kiwifruits were investigated to determine their content of ascorbic acid, organic acid, and phenolic compounds. RESULTS Early ripening cultivars contained higher quinic acid and malic acid, while citric acid were found in large amounts in late ripening kiwifruits. Most of the early ripening cultivars contained higher free phenolic fractions than the late ripening fruits, mainly due to the high levels of epicatechin. However, conjugated phenolics, mainly including caffeic and 2,3,4-trihydroxybenzoic acid, achieved higher levels in the late ripening cultivars. Free phenolics were higher than conjugated phenolics in the early ripening cultivars. Principal component analysis revealed some key compounds that differentiated the kiwifruits, and all the kiwifruits were divided into two subgroups as early and late ripening cultivars. CONCLUSION Ripening time had a great impact on the accumulation of bioactive compounds. The early ripening cultivars, compared to the late ripening ones, were characterized by higher levels of free neochlorogenic acid and epicatechin, while the late ripening kiwifruits contained higher amounts of conjugated phenolics. Results from this study provide further insights into the health-promoting phenolic compounds in kiwifruit, and also provide good evidence to aid consumer selection. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Yuan Gao
- Beijing Academy of Agriculture and Forestry Sciences, Beijing Research Center for Agricultural Standards and Testing, Beijing, China
- Risk Assessment Laboratory for Agro-Products (Beijing), Ministry of Agriculture and Rural Affairs, Beijing, China
| | - Hua Ping
- Beijing Academy of Agriculture and Forestry Sciences, Beijing Research Center for Agricultural Standards and Testing, Beijing, China
- Risk Assessment Laboratory for Agro-Products (Beijing), Ministry of Agriculture and Rural Affairs, Beijing, China
| | - Bingru Li
- Beijing Academy of Agriculture and Forestry Sciences, Beijing Research Center for Agricultural Standards and Testing, Beijing, China
- Risk Assessment Laboratory for Agro-Products (Beijing), Ministry of Agriculture and Rural Affairs, Beijing, China
| | - Yang Li
- Beijing Academy of Agriculture and Forestry Sciences, Beijing Research Center for Agricultural Standards and Testing, Beijing, China
- Risk Assessment Laboratory for Agro-Products (Beijing), Ministry of Agriculture and Rural Affairs, Beijing, China
| | - Fang Zhao
- Beijing Academy of Agriculture and Forestry Sciences, Beijing Research Center for Agricultural Standards and Testing, Beijing, China
- Risk Assessment Laboratory for Agro-Products (Beijing), Ministry of Agriculture and Rural Affairs, Beijing, China
| | - Zhihong Ma
- Beijing Academy of Agriculture and Forestry Sciences, Beijing Research Center for Agricultural Standards and Testing, Beijing, China
- Risk Assessment Laboratory for Agro-Products (Beijing), Ministry of Agriculture and Rural Affairs, Beijing, China
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16
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Del Castillo-Santaella T, Hernández-Morante JJ, Suárez-Olmos J, Maldonado-Valderrama J, Peña-García J, Martínez-Cortés C, Pérez-Sánchez H. Identification of the thistle milk component Silibinin(A) and Glutathione-disulphide as potential inhibitors of the pancreatic lipase: Potential implications on weight loss. J Funct Foods 2021. [DOI: 10.1016/j.jff.2021.104479] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022] Open
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17
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Physicochemical, nutritional, and bioactive properties of pulp and peel from 15 kiwifruit cultivars. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101157] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
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18
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Kim YM, Abas F, Park YS, Park YK, Ham KS, Kang SG, Lubinska-Szczygeł M, Ezra A, Gorinstein S. Bioactivities of Phenolic Compounds from Kiwifruit and Persimmon. Molecules 2021; 26:molecules26154405. [PMID: 34361562 PMCID: PMC8347458 DOI: 10.3390/molecules26154405] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2021] [Revised: 07/13/2021] [Accepted: 07/15/2021] [Indexed: 01/04/2023] Open
Abstract
Fruit used in the common human diet in general, and kiwifruit and persimmon particularly, displays health properties in the prevention of heart disease. This study describes a combination of bioactivity, multivariate data analyses and fluorescence measurements for the differentiating of kiwifruit and persimmon, their quenching and antioxidant properties. The metabolic differences are shown, as well in the results of bioactivities and antioxidant capacities determined by ABTS, FRAP, CUPRAC and DPPH assays. To complement the bioactivity of these fruits, the quenching properties between extracted polyphenols and human serum proteins were determined by 3D-fluorescence spectroscopy studies. These properties of the extracted polyphenols in interaction with the main serum proteins in the human metabolism (human serum albumin (HSA), α-β-globulin (α-β G) and fibrinogen (Fgn)), showed that kiwifruit was more reactive than persimmon. There was a direct correlation between the quenching properties of the polyphenols of the investigated fruits with serum human proteins, their relative quantification and bioactivity. The results of metabolites and fluorescence quenching show that these fruits possess multiple properties that have a great potential to be used in industry with emphasis on the formulation of functional foods and in the pharmaceutical industry. Based on the quenching properties of human serum proteins with polyphenols and recent reports in vivo on human studies, we hypothesize that HSA, α-β G and Fgn will be predictors of coronary artery disease (CAD).
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Affiliation(s)
- Young-Mo Kim
- Industry Academic Collaboration Foundation, Kwangju Women’s University, Gwangsan-gu, Gwangju 62396, Korea;
| | - Faridah Abas
- Department of Food Science, Faculty of Food Science and Technology, University Putra Malaysia, Serdang 43400, Selangor, Malaysia;
- Laboratory of Natural Products, Institute of Bioscience, University Putra Malaysia, Serdang 43400, Selangor, Malaysia
| | - Yong-Seo Park
- Department of Horticultural Science, Mokpo National University, Muan 534-729, Jeonnam, Korea;
| | - Yang-Kyun Park
- Department of Food Engineering, Mokpo National University, Muan 534-729, Jeonnam, Korea; (Y.-K.P.); (K.-S.H.); (S.-G.K.)
| | - Kyung-Sik Ham
- Department of Food Engineering, Mokpo National University, Muan 534-729, Jeonnam, Korea; (Y.-K.P.); (K.-S.H.); (S.-G.K.)
| | - Seong-Gook Kang
- Department of Food Engineering, Mokpo National University, Muan 534-729, Jeonnam, Korea; (Y.-K.P.); (K.-S.H.); (S.-G.K.)
| | - Martyna Lubinska-Szczygeł
- Department of Analytical Chemistry, Faculty of Chemistry, Gdansk University of Technology, 80-233 Gdansk, Poland;
| | - Aviva Ezra
- Faculty of Medicine, Institute for Drug Research, School of Pharmacy, The Hebrew University of Jerusalem, Jerusalem 9112001, Israel;
| | - Shela Gorinstein
- Faculty of Medicine, Institute for Drug Research, School of Pharmacy, The Hebrew University of Jerusalem, Jerusalem 9112001, Israel;
- Correspondence:
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Xie X, Chen C, Huang Q, Fu X. Digestibility, bioactivity and prebiotic potential of phenolics released from whole gold kiwifruit and pomace by in vitro gastrointestinal digestion and colonic fermentation. Food Funct 2021; 11:9613-9623. [PMID: 33155604 DOI: 10.1039/d0fo02399j] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Abstract
The aim of this study was to evaluate the release of phenolics, biological activity variation and prebiotic potential of whole gold kiwifruit and pomace by in vitro digestion and colonic fermentation. The released phenolics of whole kiwifruit and pomace after digestion were 99.53 and 101.04 mg GAE per 100 g FW, respectively. Six compounds were quantified, and catechin, gallic and caffeic acid were mainly released in the oral phase, protocatechuic acid in the gastric phase, and coumaric and hydroxybenzoic acid during fermentation. The whole kiwifruit possessed higher antioxidant activity than the pomace, while both showed decreases during the whole digestion and fermentation process. After S-intestine digestion, the α-glucosidase inhibitory activities of pomace and whole kiwifruit were 1.33 and 3.11 mg acarbose per g FW, respectively. The fermentation of the whole kiwifruit and pomace caused reduction of the pH and variation of the gut microbiota diversity. Compared with whole kiwifruit, the pomace showed stronger modulative effects on the ratio of Firmicutes/Bacteroidetes. These findings provide scientific evidence for the utilization of pomace and whole gold kiwifruit.
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Affiliation(s)
- Xing Xie
- School of Food Science and Engineering, South China University of Technology, 381 Wushan Road, Guangzhou 510640, China.
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20
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Characterization of Phenolics in Rejected Kiwifruit and Their Antioxidant Potential. Processes (Basel) 2021. [DOI: 10.3390/pr9050781] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023] Open
Abstract
Kiwifruit hold significant nutritional value and are a good source of antioxidants due to their diverse range of bioactive compounds. Kiwifruit waste is generated throughout the food supply chain, particularly during transportation and storage. Kiwifruit rejected from the retail market due to unfavorable appearance still possess potential economic value as kiwifruit are abundant in phenolic compounds. The present work studied the phenolic profile and antioxidant potential of rejected kiwifruit, including SunGold (Actinidia chinensis), Hayward (Actinidia deliciosa), and round organic Hayward (Actinidia deliciosa). Regarding phenolics estimation, SunGold possessed the highest TPC (0.72 ± 0.01 mg GAE/g), while Hayward exhibited the highest TFC (0.05 ± 0.09 mg QE/g). In antioxidant assays, SunGold showed the highest antioxidant activities in DPPH (0.31 ± 0.35 mg AAE/g), FRAP (0.48 ± 0.04 mg AAE/g), ABTS (0.69 ± 0.07 mg AAE/g), •OH-RSA (0.07 ± 0.03 mg AAE/g) assays, and FICA (0.19 ± 0.07 mg EDTA/g), whereas Hayward showed the highest RPA (0.09 ± 0.02 mg AAE/g) and TAC (0.57 ± 0.04 mg AAE/g). Separation and characterization of phenolics were conducted using LC-ESI-QTOF-MS/MS. A total of 97 phenolics were tentatively characterized from rejected SunGold (71 phenolics), Hayward (55 phenolics), and round organic Hayward (9 phenolics). Hydroxycinnamic acids and flavonols were the most common phenolics characterized in the three samples. The quantitative analysis was conducted by HPLC-PDA and found that chlorogenic acid (23.98 ± 0.95 mg/g), catechin (23.24 ± 1.16 mg/g), and quercetin (24.59 ± 1.23 mg/g) were the most abundant phenolics present in the rejected kiwifruit samples. The notable presence of phenolic compounds and their corresponding antioxidant capacities indicate the potential value of rescuing rejected kiwifruit for further utilization and commercial exploitation.
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21
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A new functionality study of vanillin as the inhibitor for α-glucosidase and its inhibition kinetic mechanism. Food Chem 2021; 353:129448. [PMID: 33711702 DOI: 10.1016/j.foodchem.2021.129448] [Citation(s) in RCA: 20] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/20/2020] [Revised: 02/20/2021] [Accepted: 02/21/2021] [Indexed: 12/20/2022]
Abstract
Vanillin is a natural phenolic compound mainly used as flavors in food industry. In this work, a new functionality of vanillin as the α-glucosidase inhibitor was studied based on the inhibition kinetic mechanism. The inhibitory effect (IC50) of vanillin against α-glucosidase was 28.34 ± 0.89 mg/mL, which belongs to mixed inhibition mechanism and its process was spontaneous. Vanillin could bind to α-glucosidase by hydrophobic interactions and hydrogen bonds with -8.42 kcal/mol intermolecular energy to form the steric hindrance. The average binding distances was calculated as 2.20 nm according to energy transfer theory. In addition, the protein secondary structure and denaturation temperature (decreasing about 10 °C) were changed significantly after vanillin binding to α-glucosidase, resulting in an inhibitory effect. The findings of this research provide insights for the development of vanillin as potential inhibitor for α-glucosidase in special dietary foods.
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Kroehnke J, Szadzińska J, Radziejewska-Kubzdela E, Biegańska-Marecik R, Musielak G, Mierzwa D. Osmotic dehydration and convective drying of kiwifruit (Actinidia deliciosa) - The influence of ultrasound on process kinetics and product quality. ULTRASONICS SONOCHEMISTRY 2021; 71:105377. [PMID: 33152618 PMCID: PMC7786549 DOI: 10.1016/j.ultsonch.2020.105377] [Citation(s) in RCA: 27] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/14/2020] [Revised: 09/23/2020] [Accepted: 10/20/2020] [Indexed: 05/20/2023]
Abstract
The aim of this study was to assess the impact of ultrasound on two subsequent processes - initial osmotic dehydration and convective drying of kiwifruit (Actinidia deliciosa). The effect of ultrasound (at a frequency of 25 kHz) was assessed both in terms of process kinetics and product quality. During the study, three different osmotic agents were used - erythritol, sorbitol, and sucrose - in an aqueous solution at a concentration of 50% (w/w). The essential kinetic parameters were analyzed - water loss and increase of dry matter during osmotic dehydration, and evolution of moisture content and temperature of samples during convective drying (drying curves). Product quality was assessed on the basis of color, water activity, and content of relevant bioactive components - polyphenols and carotenoids. It was found that the application of ultrasound during osmotic dehydration resulted in higher water loss and solid gain. This surely results from the phenomena occurring during the propagation of the elastic waves in the liquid medium (mainly related to cavitation) and enhancement of the mass transfer. The use of ultrasound during convective drying also had a positive effect on the kinetics of this process. In most cases, during the ultrasonically assisted drying operations, a significant increase in drying rate was observed, leading to a reduction in drying time. This may be due to the intensification of both heat and mass transfer as a result of the mechanical and thermal effects of ultrasound. The assessment of product quality showed that the use of sugar alcohols was a good alternative to sucrose, and ultrasound-assisted convective drying increased the retention of valuable carotenoids and polyphenols. Moreover, in all dried kiwifruit slices, water activity was below 0.6, which can guarantee the microbiological stability of the tested samples.
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Affiliation(s)
- Joanna Kroehnke
- Poznań University of Technology, Institute of Technology and Chemical Engineering, Department of Process Engineering, ul. Berdychowo 4, 60-965 Poznań, Poland.
| | - Justyna Szadzińska
- Poznań University of Technology, Institute of Technology and Chemical Engineering, Department of Process Engineering, ul. Berdychowo 4, 60-965 Poznań, Poland.
| | - Elżbieta Radziejewska-Kubzdela
- Poznan University of Life Sciences, Institute of Food Technology of Plant Origin, ul. Wojska Polskiego 31, 60-624 Poznań, Poland.
| | - Roża Biegańska-Marecik
- Poznan University of Life Sciences, Institute of Food Technology of Plant Origin, ul. Wojska Polskiego 31, 60-624 Poznań, Poland.
| | - Grzegorz Musielak
- Poznań University of Technology, Institute of Technology and Chemical Engineering, Department of Process Engineering, ul. Berdychowo 4, 60-965 Poznań, Poland.
| | - Dominik Mierzwa
- Poznań University of Technology, Institute of Technology and Chemical Engineering, Department of Process Engineering, ul. Berdychowo 4, 60-965 Poznań, Poland.
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Wang S, Qiu Y, Zhu F. Kiwifruit (Actinidia spp.): A review of chemical diversity and biological activities. Food Chem 2020; 350:128469. [PMID: 33485721 DOI: 10.1016/j.foodchem.2020.128469] [Citation(s) in RCA: 33] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2020] [Revised: 10/05/2020] [Accepted: 10/20/2020] [Indexed: 02/07/2023]
Abstract
Kiwifruit (Actinidia spp.) is a commercially important fruit crop. Various species and cultivars, non-fruit plant parts, and agricultural and processing wastes are underutilized. A broad-scoped review of kiwifruit guides further innovative applications. Different kiwifruit varieties and edible and nonedible parts varied in the composition of dietary nutrients including polyphenols, vitamins, dietary fiber, and functional ingredients, such as starch and protease and bioactive phytochemicals. Kiwifruits exhibit antioxidative, antiproliferative, antiinflammatory, antimicrobial, antihypertensive, antihypercholesterolemic, neuroprotective, antiobese properties and promote gut health. Clinically significant effects of kiwifruit on prevention and/or treatment of major chronic diseases are not yet evident. Varieties and plant parts, extraction, analytical and processing methods affect the physicochemical and biological properties of kiwifruit-derived ingredients. Allergens, mycotoxins, pesticides and heavy metals are the chemical hazards of kiwifruits. Future research should be focused on sustainable uses of underutilized resources as functional ingredients, bioactive compound purification, composition-activity relationships, and physiological mechanisms and clinical significance of kiwifruits.
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Affiliation(s)
- Sunan Wang
- Canadian Food and Wine Institute, Niagara College, 135 Taylor Road, Niagara-on-the-Lake, Ontario L0S 1J0, Canada; School of Chemical Sciences, University of Auckland, Private Bag 92019, Auckland 1142, New Zealand.
| | - Yi Qiu
- Division of Engineering Science, Faculty of Applied Science and Engineering, University of Toronto, 35 St. George Street, Toronto, Ontario M5S 1A4, Canada
| | - Fan Zhu
- School of Chemical Sciences, University of Auckland, Private Bag 92019, Auckland 1142, New Zealand.
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Błaszczak W, Latocha P, Jeż M, Wiczkowski W. The impact of high-pressure processing on the polyphenol profile and anti-glycaemic, anti-hypertensive and anti-cholinergic activities of extracts obtained from kiwiberry (Actinidia arguta) fruits. Food Chem 2020; 343:128421. [PMID: 33268172 DOI: 10.1016/j.foodchem.2020.128421] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2020] [Revised: 09/14/2020] [Accepted: 10/14/2020] [Indexed: 11/25/2022]
Abstract
This study analysed the impact of high pressure processing (HHP) on the inhibitory effects (IC50) of kiwiberries (cv. 'Weiki'), on the formation of advanced glycation end-products (AGEs) and the activity of angiotenisn-converting enzyme (ACE) and the enzyme acetylcholinesterase (AChE). The polyphenol profile (HPLC-MS/MS) and antioxidant capacity (PCLACW, ABTS, FRAP) were also studied. HHP-treated 'Weiki' (450 MPa/5 min and 650 MPa/5 min) was the most potent inhibitor of AGEs in the BSA-GLU model (6.52 mg/mL on average) relative to other materials (12.09-7.21 mg/mL). Among all samples assayed in the BSA-MGO model (61.97-14.48 mg/mL), HHP-treated 'Weiki' (450 MPa/5 min) showed the highest anti-AGE activity (12.37 mg/mL). Pressurization (450 MPa/5 min) significantly enhanced the anti-ACE (14.09 mg/mL) and anti-AChE (16.95 mg/mL) potentials of the tested extract relative to the other materials (23.75-14.50 mg/mL and 37.88-19.69 mg/mL, respectively). Pressurization increased polyphenol content and antioxidant capacity of the samples analysed.
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Affiliation(s)
- Wioletta Błaszczak
- Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, Tuwima 10, 10-748 Olsztyn, Poland.
| | - Piotr Latocha
- Institute of Horticulture Sciences, Warsaw University of Life Sciences - SGGW, Nowoursynowska 166, 02-787 Warsaw, Poland.
| | - Maja Jeż
- Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, Tuwima 10, 10-748 Olsztyn, Poland.
| | - Wiesław Wiczkowski
- Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, Tuwima 10, 10-748 Olsztyn, Poland.
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25
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Li H, Cao J, Wu X, Deng Y, Ning N, Geng C, Lei T, Lin R, Wu D, Wang S, Li P, Wang Y. Multiple fingerprint profiling for quality evaluation of polysaccharides and related biological activity analysis of Chinese patent drugs: Zishen Yutai Pills as a case study. JOURNAL OF ETHNOPHARMACOLOGY 2020; 260:113045. [PMID: 32504785 DOI: 10.1016/j.jep.2020.113045] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/06/2020] [Revised: 05/25/2020] [Accepted: 05/28/2020] [Indexed: 06/11/2023]
Abstract
ETHNOPHARMACOLOGICAL RELEVANCE Zishen Yutai Pills (ZYP), a famous traditional Chinese patent medicine, has been widely applied to avoid recurrent miscarriage and treat threatened abortion. Polysaccharides of ZYP (ZYPPs) play an essential role in the theraprutic effects of ZYP. However, the complex compositions of ZYP and the complicated structure of ZYPPs have posed great challenges and barriers to the quality evaluation of ZYP. AIM OF THE STUDY To identify and characterize the ZYPPs for better quality control of ZYP, a reliable and valid quality control system was established in this study. MATERIALS AND METHODS A multi-fingerprint profile strategy based on HPSEC-MALL-RID, FT-IR, and HPLC (complete acid digested fingerprint, partial acid digested fingerprint and enzymatically digested fingerprint) was established to identify and discriminate the chemical structure of ZYPPs. Besides, the purpose of revealing the relationships between structure and biological activity of ZYPPs, their chemical characteristics, in vitro antioxidant and anti-glycation activities were investigated and discussed. RESULTS The similarity evaluation of ZYPPs indicated ZYPPs from different batches showed a high similarity based on the correlation coefficient values of multi-fingerprints. Furthermore, ZYPPs exhibited remarkable antioxidant and antiglycation properties, which might be attributed to their molecular weights and the content of uronic acids. CONCLUSIONS These results indicated that the multiple fingerprint technique was reliable and effective for the improvement of quality control of ZYPPs, suggesting the multiple fingerprint technique could also be potentially applied as a valid and feasible strategy to control the quality of polysaccharide-enriched herbal medicines.
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Affiliation(s)
- Hongyi Li
- State Key Laboratory of Quality Research in Chinese Medicine, Institute of Chinese Medical Sciences, University of Macau, Taipa, Macao, China.
| | - Jiliang Cao
- PU-UM Innovative Institute of Chinese Medical Sciences, Guangdong-Macau Traditional Chinese Medicine Technology Industrial Park Development Co., Ltd, Hengqin New Area, Zhuhai, Guangdong, China; College of Pharmacy, Chengdu University of Traditional Chinese Medicine, Chengdu, Sichuan, China.
| | - Xu Wu
- Laboratory of Molecular Pharmacology, Department of Pharmacology, School of Pharmacy, Southwest Medical University, Luzhou, Sichuan, China.
| | - Yun Deng
- College of Pharmacy, Chengdu University of Traditional Chinese Medicine, Chengdu, Sichuan, China.
| | - Na Ning
- Guangzhou Baiyunshan Zhongyi Pharmaceutical Co., Ltd, Guangzhou, Guangdong, China.
| | - Chunxian Geng
- Guangzhou Baiyunshan Zhongyi Pharmaceutical Co., Ltd, Guangzhou, Guangdong, China.
| | - Ting Lei
- Guangzhou Baiyunshan Zhongyi Pharmaceutical Co., Ltd, Guangzhou, Guangdong, China.
| | - Ruizhen Lin
- Guangzhou Baiyunshan Zhongyi Pharmaceutical Co., Ltd, Guangzhou, Guangdong, China.
| | - Dingtao Wu
- Institute of Food Processing and Safety, College of Food Science, Sichuan Agricultural University, Ya'an, 625014, Sichuan, China.
| | - Shengpeng Wang
- State Key Laboratory of Quality Research in Chinese Medicine, Institute of Chinese Medical Sciences, University of Macau, Taipa, Macao, China.
| | - Peng Li
- State Key Laboratory of Quality Research in Chinese Medicine, Institute of Chinese Medical Sciences, University of Macau, Taipa, Macao, China.
| | - Yitao Wang
- State Key Laboratory of Quality Research in Chinese Medicine, Institute of Chinese Medical Sciences, University of Macau, Taipa, Macao, China.
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26
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Zhang H, Zhao Q, Lan T, Geng T, Gao C, Yuan Q, Zhang Q, Xu P, Sun X, Liu X, Ma T. Comparative Analysis of Physicochemical Characteristics, Nutritional and Functional Components and Antioxidant Capacity of Fifteen Kiwifruit ( Actinidia) Cultivars-Comparative Analysis of Fifteen Kiwifruit ( Actinidia) Cultivars. Foods 2020; 9:E1267. [PMID: 32927636 PMCID: PMC7555710 DOI: 10.3390/foods9091267] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2020] [Revised: 09/06/2020] [Accepted: 09/08/2020] [Indexed: 02/07/2023] Open
Abstract
Physicochemical characteristics, nutritional and functional components, and the antioxidant capacity of 15 kinds of domestic and imported kiwifruit in China were studied. Kiwifruit was classified according to flesh color or species, and the differences were analyzed and compared. Results demonstrated Ruiyu had the highest sugar-acid ratio, and Hongshi No.2 was an excellent cultivar with strong antioxidant capacity. TPC (total polyphenol content) and AAC (ascorbic acid content) showed a significant positive correlation. TPC was the greatest antioxidant contributor in the DPPH and FRAP assays. The sugar-acid ratio and TFC (total flavonoids content) in red-fleshed kiwifruit were significantly higher than those in yellow-fleshed and green-fleshed ones. The composition of free amino acids had a tendency to distinguish A. deliciosa and A. chinensis, but this needs further verification. In addition, the contents of mineral elements, folic acid and L-5-methyltetrahydrofolate were also analyzed. Generally, kiwifruit contains comprehensive nutrients and has strong antioxidant capacity. Cultivar is one of the main factors affecting nutritional and functional properties and antioxidant capacity.
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Affiliation(s)
- Hexin Zhang
- College of Food Science and Engineering, College of Enology, Northwest A&F University, Yangling 712100, China; (H.Z.); (Q.Z.); (T.L.); (T.G.); (C.G.); (Q.Y.); (X.S.); (X.L.)
| | - Qinyu Zhao
- College of Food Science and Engineering, College of Enology, Northwest A&F University, Yangling 712100, China; (H.Z.); (Q.Z.); (T.L.); (T.G.); (C.G.); (Q.Y.); (X.S.); (X.L.)
| | - Tian Lan
- College of Food Science and Engineering, College of Enology, Northwest A&F University, Yangling 712100, China; (H.Z.); (Q.Z.); (T.L.); (T.G.); (C.G.); (Q.Y.); (X.S.); (X.L.)
| | - Tonghui Geng
- College of Food Science and Engineering, College of Enology, Northwest A&F University, Yangling 712100, China; (H.Z.); (Q.Z.); (T.L.); (T.G.); (C.G.); (Q.Y.); (X.S.); (X.L.)
| | - Chenxu Gao
- College of Food Science and Engineering, College of Enology, Northwest A&F University, Yangling 712100, China; (H.Z.); (Q.Z.); (T.L.); (T.G.); (C.G.); (Q.Y.); (X.S.); (X.L.)
| | - Quyu Yuan
- College of Food Science and Engineering, College of Enology, Northwest A&F University, Yangling 712100, China; (H.Z.); (Q.Z.); (T.L.); (T.G.); (C.G.); (Q.Y.); (X.S.); (X.L.)
| | - Qianwen Zhang
- Department of Plant and Soil Sciences, Mississippi State University, Starkville, MS 39762, USA;
| | - Pingkang Xu
- Department of Chemistry, College of Science, Food Science and Technology Programme, National University of Singapore, Singapore 119077, Singapore;
| | - Xiangyu Sun
- College of Food Science and Engineering, College of Enology, Northwest A&F University, Yangling 712100, China; (H.Z.); (Q.Z.); (T.L.); (T.G.); (C.G.); (Q.Y.); (X.S.); (X.L.)
| | - Xuebo Liu
- College of Food Science and Engineering, College of Enology, Northwest A&F University, Yangling 712100, China; (H.Z.); (Q.Z.); (T.L.); (T.G.); (C.G.); (Q.Y.); (X.S.); (X.L.)
| | - Tingting Ma
- College of Food Science and Engineering, College of Enology, Northwest A&F University, Yangling 712100, China; (H.Z.); (Q.Z.); (T.L.); (T.G.); (C.G.); (Q.Y.); (X.S.); (X.L.)
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27
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Jeong HR, Kim KJ, Lee SG, Cho HS, Cho YS, Kim DO. Phenolic Profiles of Hardy Kiwifruits and Their Neuroprotective Effects on PC-12 and SH-SY5Y Cells against Oxidative Stress. J Microbiol Biotechnol 2020; 30:912-919. [PMID: 32066217 PMCID: PMC9728357 DOI: 10.4014/jmb.2001.01047] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2020] [Accepted: 02/17/2020] [Indexed: 12/15/2022]
Abstract
Hardy kiwifruits (Actinidia arguta Planch.) have high amounts of antioxidants, including ascorbic acid (vitamin C) and phenolics. The anti-cholinesterase activity and neuroprotective effects of three different cultivars of hardy kiwifruits, cv. Mansu (A. arguta × A. deliciosa), cv. Haeyeon (A. arguta), and cv. Chiak (A. arguta), on PC-12 and SH-SY5Y cells were evaluated. Extraction of phenolics and vitamin C was carried out using 80% (v/v) aqueous ethanol and metaphosphoric acid assisted with homogenization, respectively. Hardy kiwifruit of cv. Mansu showed higher total phenolic, total flavonoid, and vitamin C contents and antioxidant capacity compared to the other tw°Cultivars of hardy kiwifruits, cv. Haeyeon and cv. Chiak. Analysis of high-performance liquid chromatography results revealed the presence of procyanidin B2, (?)-epicatechin, neochlorogenic acid, cryptochlorogenic acid, rutin, hyperoside, isoquercitrin, and astragalin in hardy kiwifruits. The three cultivars of hardy kiwifruits had a wide range of vitamin C content of 55.2?130.0 mg/100 g fresh weight. All three cultivars of hardy kiwifruits had protective effects on neuronal PC-12 and SHSY5Y cells exposed to hydrogen peroxide by increasing cell viability and reducing intracellular oxidative stress. Furthermore, the hardy kiwifruits inhibited acetylcholinesterase and butyrylcholinesterase. Collectively, these results suggest that hardy kiwifruits rich in antioxidants like phenolics and vitamin C have good potential as functional materials in neuroprotective applications.
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Affiliation(s)
- Ha-Ram Jeong
- Graduate School of Biotechnology, Kyung Hee University, Yongin 704, Republic of Korea
| | - Kwan Joong Kim
- Graduate School of Biotechnology, Kyung Hee University, Yongin 704, Republic of Korea
| | - Sang Gil Lee
- Department of Food and Nutrition, Pukyoung National University, Busan 48513, Republic of Korea
| | - Hye Sung Cho
- Jeollanamdo Agricultural Research and Extension Services, Naju 5821, Republic of Korea
| | - Youn-Sup Cho
- Jeollanamdo Agricultural Research and Extension Services, Naju 5821, Republic of Korea
| | - Dae-Ok Kim
- Graduate School of Biotechnology, Kyung Hee University, Yongin 704, Republic of Korea,Department of Food Science and Biotechnology, Kyung Hee University, Yongin 1710, Republic of Korea,Corresponding author Phone: +82-31-201-3796 Fax: +82-31-204-8116 E-mail:
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28
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Wu DT, Nie XR, Shen DD, Li HY, Zhao L, Zhang Q, Lin DR, Qin W. Phenolic Compounds, Antioxidant Activities, and Inhibitory Effects on Digestive Enzymes of Different Cultivars of Okra ( Abelmoschus esculentus). Molecules 2020; 25:molecules25061276. [PMID: 32168896 PMCID: PMC7143948 DOI: 10.3390/molecules25061276] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/18/2020] [Revised: 03/03/2020] [Accepted: 03/09/2020] [Indexed: 11/16/2022] Open
Abstract
In this study, the phenolic profiles and bioactivities of five representative cultivars of okra collected in China were investigated. Noticeable variations of phenolic compounds and their bioactivities were observed among these different cultivars of okra. The contents of total flavonoids (TFC) in “Shuiguo”, “Kalong 8”, “Kalong 3”, “Wufu”, and “Royal red” ranged from 1.75 to 3.39 mg RE/g DW, of which “Shuiguo” showed the highest TFC. Moreover, five individual phenolic compounds were found in okra by high performance liquid chromatography analysis, including isoquercitrin, protocatechuic acid, quercetin-3-O-gentiobioside, quercetin, and rutin, while isoquercitrin and quercetin-3-O-gentiobioside were detected as the main phenolic compounds in okra. Moreover, all tested okra exhibited significant antioxidant activities (2,2-diphenyl-1-picrylhydrazyl radical scavenging capacity, 2,2’-azino-bis (3-ethylenzthiazoline-6-sulphonic acid) radical scavenging capacity, and ferric reducing antioxidant power) and inhibitory effects on digestive enzymes (lipase, α-glucosidase, and α-amylase). Indeed, “Shuiguo” exhibited much better antioxidant activities and inhibitory activities on digestive enzymes, which might be attributed to its high TFC. Results suggested that okra, especially “Shuiguo”, could be developed as natural antioxidants and inhibitors against hyperlipidemia and hyperglycemia in the fields of functional foods and pharmaceuticals, which could meet the increasing demand for high-quality okra with health-promoting properties in China.
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Affiliation(s)
- Ding-Tao Wu
- Correspondence: (D.-T.W.); (W.Q.); Tel.: +86-0835-2883219
| | | | | | | | | | | | | | - Wen Qin
- Correspondence: (D.-T.W.); (W.Q.); Tel.: +86-0835-2883219
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29
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Nie XR, Li HY, Wei SY, Han QH, Zhao L, Zhang Q, Li SQ, Qin W, Wu DT. Changes of phenolic compounds, antioxidant capacities, and inhibitory effects on digestive enzymes of kiwifruits (Actinidia chinensis) during maturation. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2020. [DOI: 10.1007/s11694-020-00424-1] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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30
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Fu Y, Li F, Ding Y, Li HY, Xiang XR, Ye Q, Zhang J, Zhao L, Qin W, Gan RY, Wu DT. Polysaccharides from loquat (Eriobotrya japonica) leaves: Impacts of extraction methods on their physicochemical characteristics and biological activities. Int J Biol Macromol 2020; 146:508-517. [PMID: 31923490 DOI: 10.1016/j.ijbiomac.2019.12.273] [Citation(s) in RCA: 39] [Impact Index Per Article: 9.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2019] [Revised: 12/27/2019] [Accepted: 12/31/2019] [Indexed: 01/19/2023]
Abstract
Impacts of hot water extraction (HWE), pressurized water extraction (PWE), high-speed shearing homogenization extraction, microwave assisted extraction (MAE), ultrasound assisted extraction (UAE), ultrasound assisted enzymatic extraction, and ultrasound-microwave assisted extraction (UMAE) on physicochemical characteristics and bioactivities of polysaccharides from loquat (Eriobotrya japonica) leaves (LLPs) were investigated. Results showed that the degrees of esterification, contents of phenolics and uronic acids, constituent monosaccharides, apparent viscosities, and molecular weights of LLPs varied by different extraction methods. Bioactivities of LLPs were also significantly affected by different extraction methods. The high molecular weight and high degree of esterification of LLP-W and LLP-P extracted by HWE and PWE, respectively, might contribute to their strong binding capacities. The strong antioxidant activities and inhibitory effects on α-amylase and α-glucosidase were found in LLP-M and LLP-U extracted by MAE and UAE, respectively, which might be attributed to their contents of uronic acids, contents of total phenolics, and molecular weights. The low molecular weights and viscosities of LLP-U and LLP-UM extracted by UMAE might contribute to their strong prebiotic effects. These findings could provide scientific foundations for selecting appropriate extraction methods to obtain LLPs with desired bioactivities for applications in the pharmaceutical and functional food industries.
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Affiliation(s)
- Yuan Fu
- Institute of Food Processing and Safety, College of Food Science, Sichuan Agricultural University, Ya'an 625014, Sichuan, China
| | - Fen Li
- Institute of Food Processing and Safety, College of Food Science, Sichuan Agricultural University, Ya'an 625014, Sichuan, China
| | - Ye Ding
- Institute of Food Processing and Safety, College of Food Science, Sichuan Agricultural University, Ya'an 625014, Sichuan, China
| | - Hua-Yu Li
- Institute of Food Processing and Safety, College of Food Science, Sichuan Agricultural University, Ya'an 625014, Sichuan, China
| | - Xian-Rong Xiang
- Institute of Food Processing and Safety, College of Food Science, Sichuan Agricultural University, Ya'an 625014, Sichuan, China
| | - Qiong Ye
- Institute of Food Processing and Safety, College of Food Science, Sichuan Agricultural University, Ya'an 625014, Sichuan, China
| | - Jian Zhang
- Institute of Food Processing and Safety, College of Food Science, Sichuan Agricultural University, Ya'an 625014, Sichuan, China
| | - Li Zhao
- Institute of Food Processing and Safety, College of Food Science, Sichuan Agricultural University, Ya'an 625014, Sichuan, China
| | - Wen Qin
- Institute of Food Processing and Safety, College of Food Science, Sichuan Agricultural University, Ya'an 625014, Sichuan, China
| | - Ren-You Gan
- Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, Chengdu 610213, China.
| | - Ding-Tao Wu
- Institute of Food Processing and Safety, College of Food Science, Sichuan Agricultural University, Ya'an 625014, Sichuan, China.
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31
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Dias M, Caleja C, Pereira C, Calhelha RC, Kostic M, Sokovic M, Tavares D, Baraldi IJ, Barros L, Ferreira ICFR. Chemical composition and bioactive properties of byproducts from two different kiwi varieties. Food Res Int 2019; 127:108753. [PMID: 31882116 DOI: 10.1016/j.foodres.2019.108753] [Citation(s) in RCA: 26] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/10/2019] [Revised: 10/02/2019] [Accepted: 10/10/2019] [Indexed: 12/22/2022]
Abstract
Kiwis are an example of fruits with excellent bioactive properties worldwide appreciated and consumed generating tons of waste. Thus, the objective of this work was to compare two varieties of kiwi: Actinidia deliciosa cv. "Hayward" (green) and Actinidia spp. (red) regarding the nutritional value of their pulps, chemical composition and bioactivities of each pulp and peel. The results revealed that pulps have a high water content and low amount of other macronutrients. Both parts of red kiwi presented the highest tocopherols content and red kiwi pulp presented the highest content in ascorbic acid. In general, the peels exhibited the highest antioxidant activity and green kiwi peels showed cytotoxicity and anti-inflammatory activity, which could be related to its higher content in phenolic compounds, especially B-type (epi)catechin dimer. Therefore, kiwi components currently underutilized may be indicated as a source of natural functionalizing ingredients with several benefits for human health.
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Affiliation(s)
- Murilo Dias
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; Departamento Acadêmico de Alimentos (DAALM), Universidade Tecnológica Federal do Paraná, Campus Medianeira, 85884-000 Paraná, Brazil
| | - Cristina Caleja
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Carla Pereira
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Ricardo C Calhelha
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Marina Kostic
- Universityof Belgrade, Department of Plant Physiology, Institute for Biological Research "Siniša Stanković", Bulevar Despota Stefana 142, 11000 Belgrade, Serbia
| | - Marina Sokovic
- Universityof Belgrade, Department of Plant Physiology, Institute for Biological Research "Siniša Stanković", Bulevar Despota Stefana 142, 11000 Belgrade, Serbia
| | - Débora Tavares
- KiwiCoop, Rua Kiwicoop, n° 37 - Vila Verde, 3770-305 Oliveira do Bairro, Portugal
| | - Ilton José Baraldi
- Departamento Acadêmico de Alimentos (DAALM), Universidade Tecnológica Federal do Paraná, Campus Medianeira, 85884-000 Paraná, Brazil
| | - Lillian Barros
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal.
| | - Isabel C F R Ferreira
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal.
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32
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Wu DT, Liu W, Han QH, Du G, Li HY, Yuan Q, Fu Y, Zhao L, Zhang Q, Li SQ, Qin W. Physicochemical characteristics and antioxidant activities of non-starch polysaccharides from different kiwifruits. Int J Biol Macromol 2019; 136:891-900. [DOI: 10.1016/j.ijbiomac.2019.06.142] [Citation(s) in RCA: 40] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2019] [Revised: 06/13/2019] [Accepted: 06/19/2019] [Indexed: 12/14/2022]
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33
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Xu H, Ding S, Zhou H, Yi Y, Deng F, Wang R. Quality attributes and related enzyme activities in peppers during storage: effect of hydrothermal and calcium chloride treatment. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2019. [DOI: 10.1080/10942912.2019.1653909] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Affiliation(s)
- Haishan Xu
- College of Food Science and Technology, Hunan Agricultural University, Changsha, China
| | - Shenghua Ding
- Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Changsha, China
| | - Hui Zhou
- College of Food Science and Technology, Hunan Agricultural University, Changsha, China
| | - Youjin Yi
- College of Food Science and Technology, Hunan Agricultural University, Changsha, China
| | - Fangming Deng
- College of Food Science and Technology, Hunan Agricultural University, Changsha, China
| | - Rongrong Wang
- College of Food Science and Technology, Hunan Agricultural University, Changsha, China
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34
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Structural characteristics, rheological properties, and biological activities of polysaccharides from different cultivars of okra (Abelmoschus esculentus) collected in China. Int J Biol Macromol 2019; 139:459-467. [PMID: 31381911 DOI: 10.1016/j.ijbiomac.2019.08.016] [Citation(s) in RCA: 72] [Impact Index Per Article: 14.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2019] [Revised: 07/27/2019] [Accepted: 08/01/2019] [Indexed: 11/20/2022]
Abstract
In order to well understand the physicochemical characteristics and biological activities of polysaccharides (OPPs) from different cultivars of okra collected in China, the chemical characteristics, rheological properties, antioxidant activities, in vitro binding properties, and in vitro inhibitory effects on α-glucosidase of polysaccharides from five representative okra cultivars, including 'Lvjian', 'Kalong8', 'Shuiguo', 'Taiwanwufu', and 'Kalong3', were investigated and compared. Results showed that the constituent monosaccharides of OPPs were similar, which composed of rhamnose, galacturonic acid, galactose, and arabinose. However, their weight-average molecular weights varied from 2.76 × 103 to 4.20 × 103 kDa, and from 0.11 × 103 to 0.90 × 103 kDa, respectively. The uronic acids and degrees of esterification of OPPs ranged from 39.32% to 61.68%, and from 21.66% to 30.02%, respectively. OPPs exhibited typical shear-thinning behavior and viscoelastic properties. Furthermore, OPPs exhibited remarkable antioxidant activities, in vitro binding capacities, and inhibitory effects on α-glucosidase, which might be attributed to their relatively high content of uronic acids, high degrees of esterification, and high molecular weights. Results are helpful for better understanding of the physicochemical structures and bioactivities of OPPs, and OPPs had good application prospects as functional food ingredients for industrial applications.
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Physicochemical characteristics and biological activities of polysaccharides from the leaves of different loquat (Eriobotrya japonica) cultivars. Int J Biol Macromol 2019; 135:274-281. [DOI: 10.1016/j.ijbiomac.2019.05.157] [Citation(s) in RCA: 43] [Impact Index Per Article: 8.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2019] [Revised: 04/30/2019] [Accepted: 05/21/2019] [Indexed: 01/24/2023]
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Lin S, Li HY, Wang ZY, Liu X, Yang Y, Cao ZW, Du G, Zhao L, Zhang Q, Wu DT, Qin W. Analysis of Methanolic Extracts and Crude Polysaccharides from the Leaves of Chuanminshen violaceum and Their Antioxidant Activities. Antioxidants (Basel) 2019; 8:E266. [PMID: 31375002 PMCID: PMC6720192 DOI: 10.3390/antiox8080266] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/02/2019] [Revised: 07/29/2019] [Accepted: 07/31/2019] [Indexed: 02/07/2023] Open
Abstract
The root of Chuanminshen violaceum is used as an important edible and medicinal plant in China. However, its leaves are generally considered byproducts, and therefore do not have a use. Thus, the phenolic compounds in the methanolic extracts (CVLMs) and the chemical characteristics of crude polysaccharides (CVLPs) from the leaves of C. violaceum and their in vitro antioxidant activities were explored. The results showed that chlorogenic acid and rutin were the major individual phenolic compounds in the leaves, which ranged from 1.22 ± 0.03 to 2.87 ± 0.04 mg/g DW, and from 2.25 ± 0.04 to 4.03 ± 0.05 mg/g DW, respectively. Meanwhile, the extraction yields of CVLPs from the leaves ranged from 4.73% to 5.41%. The CVLPs consisted of mannose, rhamnose, galacturonic acid, glucose, galactose, and arabinose, suggesting the existence of pectic polysaccharides. Furthermore, both CVLMs and CVLPs exhibited strong antioxidant activities. Chlorogenic acid and rutin were major contributors to the antioxidant activities of CVLMs, and the antioxidant activities of CVLPs were closely correlated to their α-1,4-D-galactosiduronic linkages. The results are beneficial for understanding the chemical properties and in vitro antioxidant activities of CVLMs and CVLPs. The leaves of C. violaceum have potential to be developed as natural antioxidants.
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Affiliation(s)
- Shang Lin
- Institute of Food Processing and Safety, College of Food Science, Sichuan Agricultural University, Ya'an 625014, China
| | - Hong-Yi Li
- Institute of Food Processing and Safety, College of Food Science, Sichuan Agricultural University, Ya'an 625014, China
| | - Zi-Ying Wang
- Institute of Food Processing and Safety, College of Food Science, Sichuan Agricultural University, Ya'an 625014, China
| | - Xin Liu
- Institute of Food Processing and Safety, College of Food Science, Sichuan Agricultural University, Ya'an 625014, China
| | - Yang Yang
- Institute of Food Processing and Safety, College of Food Science, Sichuan Agricultural University, Ya'an 625014, China
| | - Zheng-Wen Cao
- Institute of Food Processing and Safety, College of Food Science, Sichuan Agricultural University, Ya'an 625014, China
| | - Gang Du
- Sichuan Provincial Institute for Food and Drug Control, Chengdu 611730, China
| | - Li Zhao
- Institute of Food Processing and Safety, College of Food Science, Sichuan Agricultural University, Ya'an 625014, China
| | - Qing Zhang
- Institute of Food Processing and Safety, College of Food Science, Sichuan Agricultural University, Ya'an 625014, China
| | - Ding-Tao Wu
- Institute of Food Processing and Safety, College of Food Science, Sichuan Agricultural University, Ya'an 625014, China.
| | - Wen Qin
- Institute of Food Processing and Safety, College of Food Science, Sichuan Agricultural University, Ya'an 625014, China.
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Han QH, Liu W, Li HY, He JL, Guo H, Lin S, Zhao L, Chen H, Liu YW, Wu DT, Li SQ, Qin W. Extraction Optimization, Physicochemical Characteristics, and Antioxidant Activities of Polysaccharides from Kiwifruit ( Actinidia chinensis Planch.). Molecules 2019; 24:E461. [PMID: 30696067 PMCID: PMC6384800 DOI: 10.3390/molecules24030461] [Citation(s) in RCA: 36] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/09/2019] [Revised: 01/20/2019] [Accepted: 01/21/2019] [Indexed: 02/01/2023] Open
Abstract
In order to evaluate effects of extraction techniques on the physicochemical characteristics and antioxidant activities of kiwifruit polysaccharides (KPS), and further explore KPS as functional food ingredients, both microwave-assisted extraction (MAE) and ultrasonic-assisted extraction (UAE) were optimized for the extraction of KPS. Furthermore, the physicochemical structures and antioxidant activities of KPS extracted by different techniques were investigated. The optimal extraction conditions of UAE and MAE for the extraction of KPS were obtained by response surface methodology. Different extraction techniques significantly affected the contents of uronic acids, molecular weights, molar ratios of constituent monosaccharides, and the degree of esterification of KPS. Results showed that KPS exhibited remarkable DPPH and ABTS radical scavenging activities, and reducing power. The high antioxidant activities observed in KPS extracted by the MAE method (KPS-M) might be partially attributed to its low molecular weight and high content of unmethylated galacturonic acid. Results suggested that the MAE method could be a good potential technique for the extraction of KPS with high antioxidant activity, and KPS could be further explored as functional food ingredients.
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Affiliation(s)
- Qiao-Hong Han
- College of Food Science, Sichuan Agricultural University, Ya'an 625014, China.
| | - Wen Liu
- College of Food Science, Sichuan Agricultural University, Ya'an 625014, China.
| | - Hong-Yi Li
- College of Food Science, Sichuan Agricultural University, Ya'an 625014, China.
| | - Jing-Liu He
- College of Food Science, Sichuan Agricultural University, Ya'an 625014, China.
| | - Huan Guo
- College of Food Science, Sichuan Agricultural University, Ya'an 625014, China.
| | - Shang Lin
- College of Food Science, Sichuan Agricultural University, Ya'an 625014, China.
| | - Li Zhao
- College of Food Science, Sichuan Agricultural University, Ya'an 625014, China.
| | - Hong Chen
- College of Food Science, Sichuan Agricultural University, Ya'an 625014, China.
| | - Yao-Wen Liu
- College of Food Science, Sichuan Agricultural University, Ya'an 625014, China.
| | - Ding-Tao Wu
- College of Food Science, Sichuan Agricultural University, Ya'an 625014, China.
| | - Shu-Qing Li
- College of Food Science, Sichuan Agricultural University, Ya'an 625014, China.
| | - Wen Qin
- College of Food Science, Sichuan Agricultural University, Ya'an 625014, China.
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