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Vega-Galvez A, Gomez-Perez LS, Zepeda F, Vidal RL, Grunenwald F, Mejías N, Pasten A, Araya M, Ah-Hen KS. Assessment of Bio-Compounds Content, Antioxidant Activity, and Neuroprotective Effect of Red Cabbage ( Brassica oleracea var. Capitata rubra) Processed by Convective Drying at Different Temperatures. Antioxidants (Basel) 2023; 12:1789. [PMID: 37760092 PMCID: PMC10526076 DOI: 10.3390/antiox12091789] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2023] [Revised: 09/15/2023] [Accepted: 09/18/2023] [Indexed: 09/29/2023] Open
Abstract
Parkinson's disease (PD) is the second most common neurodegenerative disorder, and no efficient therapy able to cure or slow down PD is available. In this study, dehydrated red cabbage was evaluated as a novel source of bio-compounds with neuroprotective capacity. Convective drying was carried out at different temperatures. Total phenolics (TPC), flavonoids (TFC), anthocyanins (TAC), and glucosinolates (TGC) were determined using spectrophotometry, amino acid profile by LC-DAD and fatty acid profile by GC-FID. Phenolic characterization was determined by liquid chromatography-high-resolution mass spectrometry. Cytotoxicity and neuroprotection assays were evaluated in SH-SY5Y human cells, observing the effect on preformed fibrils of α-synuclein. Drying kinetic confirmed a shorter processing time with temperature increase. A high concentration of bio-compounds was observed, especially at 90 °C, with TPC = 1544.04 ± 11.4 mg GAE/100 g, TFC = 690.87 ± 4.0 mg QE/100 g and TGC = 5244.9 ± 260.2 µmol SngE/100 g. TAC degraded with temperature. Glutamic acid and arginine were predominant. Fatty acid profiles were relatively stable and were found to be mostly C18:3n3. The neochlorogenic acid was predominant. The extracts had no cytotoxicity and showed a neuroprotective effect at 24 h testing, which can extend in some cases to 48 h. The present findings underpin the use of red cabbage as a functional food ingredient.
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Affiliation(s)
- Antonio Vega-Galvez
- Departamento de Ingeniería en Alimentos, Universidad de La Serena, Avda. Raúl Bitrán 1305, La Serena 1700000, Chile
| | - Luis S. Gomez-Perez
- Departamento de Ingeniería en Alimentos, Universidad de La Serena, Avda. Raúl Bitrán 1305, La Serena 1700000, Chile
| | - Francisca Zepeda
- Departamento de Ingeniería en Alimentos, Universidad de La Serena, Avda. Raúl Bitrán 1305, La Serena 1700000, Chile
| | - René L. Vidal
- Facultad de Medicina, Instituto de Neurociencia Biomédica (BNI), Universidad de Chile, Santiago 8380000, Chile
- Centro FONDAP de Gerociencia, Salud Mental y Metabolismo (GERO), Santiago 8380000, Chile
- Centro de Biología Integrativa, Facultad de Ciencias, Universidad Mayor, Santiago 8380000, Chile
| | - Felipe Grunenwald
- Centro de Biología Integrativa, Facultad de Ciencias, Universidad Mayor, Santiago 8380000, Chile
| | - Nicol Mejías
- Departamento de Ingeniería en Alimentos, Universidad de La Serena, Avda. Raúl Bitrán 1305, La Serena 1700000, Chile
| | - Alexis Pasten
- Departamento de Ingeniería en Alimentos, Universidad de La Serena, Avda. Raúl Bitrán 1305, La Serena 1700000, Chile
| | - Michael Araya
- Centro de Investigación y Desarrollo Tecnológico en Algas (CIDTA), Facultad de Ciencias del Mar, Universidad Católica del Norte, Larrondo 1281, Coquimbo 1780000, Chile
| | - Kong Shun Ah-Hen
- Facultad de Ciencias Agrarias y Alimentarias, Instituto de Ciencia y Tecnología de los Alimentos, Universidad Austral de Chile, Valdivia 5090000, Chile
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Torres-Ossandón MJ, Castillo L, Uribe E, Bilbao-Sainz C, Ah-Hen KS, Vega-Gálvez A. Combined Effect of High Hydrostatic Pressure and Proteolytic Fraction P1G10 from Vasconcellea cundinamarcensis Latex against Botrytis cinerea in Grape Juice. Foods 2023; 12:3400. [PMID: 37761109 PMCID: PMC10530099 DOI: 10.3390/foods12183400] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/14/2023] [Revised: 09/06/2023] [Accepted: 09/09/2023] [Indexed: 09/29/2023] Open
Abstract
The effect of high hydrostatic pressure (HHP) and the proteolytic fraction P1G10 from papaya latex was studied to find out whether a synergy exists in the growth inhibition of Botrytis cinerea in grape juice, contributing to the improvement of conservation techniques and extending the shelf life and quality of food products. Grape juice (GJ) diluted to 16 °Brix with a water activity (aw) of 0.980 was prepared from a concentrated GJ and used in this study. Results indicated a 92% growth inhibition of B. cinerea when exposed to 1 mg/mL of P1G10 and 250 MPa/4 min of pressure treatment. The proximate composition and antioxidant compounds present in the GJ were not significantly affected after the treatments. Eight phenolic compounds and two flavonoids in GJ were identified and quantified, with values fluctuating between 12.77 ± 0.51 and 240.40 ± 20.9 mg/L in the control sample (0.1 MPa). The phenolic compounds showed a significant decrease after the applied treatments, with the HHP sample having a content of 65.4 ± 6.9 mg GAE/100 mL GJ. In conclusion, a synergistic effect at moderate HHP of 250 MPa/4 min with the addition of P1G10 was observed, and the successful development of a stable and acceptable GJ product was possible.
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Affiliation(s)
- María José Torres-Ossandón
- Laboratorio de Biotecnología y Microbiología Aplicada, Departamento en Ciencia y Tecnología de los Alimentos, Facultad Tecnológica, Universidad de Santiago de Chile, Alameda 3363, Estación Central, Santiago 9170022, Chile
- Laboratorio de Bioquímica y Biología Molecular, Departamento de Biología, Universidad de La Serena, Avda. Raúl Bitrán 1305, La Serena 1700000, Chile
- Departamento de Ingeniería en Alimentos, Universidad de La Serena, Avda. Raúl Bitrán 1305, La Serena 1700000, Chile
| | - Luis Castillo
- Laboratorio de Bioquímica y Biología Molecular, Departamento de Biología, Universidad de La Serena, Avda. Raúl Bitrán 1305, La Serena 1700000, Chile
| | - Elsa Uribe
- Departamento de Ingeniería en Alimentos, Universidad de La Serena, Avda. Raúl Bitrán 1305, La Serena 1700000, Chile
- Instituto de Investigación Multidisciplinario en Ciencia y Tecnología, Universidad de La Serena, Avda. Raúl Bitrán 1305, La Serena 1700000, Chile
| | - Cristina Bilbao-Sainz
- Healthy Processed Foods Research, U.S. Department of Agriculture, Albany, CA 94710, USA
| | - Kong Shun Ah-Hen
- Instituto de Ciencia y Tecnología de los Alimentos, Universidad Austral de Chile, Avda. Julio Sarrazín sn, Valdivia 5090000, Chile
| | - Antonio Vega-Gálvez
- Departamento de Ingeniería en Alimentos, Universidad de La Serena, Avda. Raúl Bitrán 1305, La Serena 1700000, Chile
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Gómez-Pérez LS, Moraga N, Ah-Hen KS, Rodríguez A, Vega-Gálvez A. Dietary fibre in processed murta ( Ugni molinae Turcz) berries: bioactive components and antioxidant capacity. J Food Sci Technol 2022; 59:3093-3101. [PMID: 35872745 PMCID: PMC9304509 DOI: 10.1007/s13197-022-05416-1] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 02/16/2022] [Accepted: 02/19/2022] [Indexed: 06/07/2023]
Abstract
UNLABELLED In this study the dietary fibre (DF) of fresh and processed murta berries was characterised with respect to bioactive and antioxidant properties. DF content was determined by three different methods (AOAC, dialysis membrane and indigestible fraction methods) comparing their effectiveness. The antioxidant activity of phenolic compounds (PC) in purée, fruit leather and isolated DF of murta berries was evaluated by DPPH and ORAC assays. Total phenolics and flavonoids linked to DF were determined by colorimetric tests, while PC profiles in the respective murta products were identified by HPLC. DF concentration was > 50 g/100 g dm, fluctuating between 52.03 ± 1.32 and 57.18 ± 0.61 g/100 g dm, exhibiting simultaneously high antioxidant activity, with ORAC values of 38,190 ± 661 and 26,425 ± 1399 µmol Trolox equivalent/100 g dm in the isolated DF of fresh murta berries and processed murta fruit leather respectively, which enabled a classification as antioxidant dietary fibre. Total phenolics and flavonoids linked to DF retained a high concentration in the fruit leather, implying a favourable effect of processing. Gallic acid and pyrogallol were found associated to DF, at a level of 34.03 ± 1.17 and 631.07 ± 22.10 mg/100 g dm in the fresh berries respectively, which conferred to murta berries a functional property not yet reported. SUPPLEMENTARY INFORMATION The online version contains supplementary material available at 10.1007/s13197-022-05416-1.
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Affiliation(s)
- Luis S. Gómez-Pérez
- Department of Food Engineering, Universidad de La Serena, Avda. Raúl Bitrán 1305, La Serena, Chile
| | - Nelson Moraga
- Department of Mechanical Engineering, Universidad de La Serena, Benavente 980, La Serena, Chile
| | - Kong Shun Ah-Hen
- Instituto de Ciencia y Tecnología de los Alimentos, Facultad de Ciencias Agrarias y Alimentarias, Universidad Austral de Chile, Avda. Julio Sarrazín sn, Isla Teja, Valdivia, Chile
| | - Angela Rodríguez
- Department of Food Engineering, Universidad de La Serena, Avda. Raúl Bitrán 1305, La Serena, Chile
| | - Antonio Vega-Gálvez
- Department of Food Engineering, Universidad de La Serena, Avda. Raúl Bitrán 1305, La Serena, Chile
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Puente L, Vega-Gálvez A, Ah-Hen KS, Rodríguez A, Pasten A, Poblete J, Pardo-Orellana C, Muñoz M. Refractance Window drying of goldenberry (Physalis peruviana L.) pulp: A comparison of quality characteristics with respect to other drying techniques. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109772] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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Romero-González J, Shun Ah-Hen K, Lemus-Mondaca R, Muñoz-Fariña O. Total phenolics, anthocyanin profile and antioxidant activity of maqui, Aristotelia chilensis (Mol.) Stuntz, berries extract in freeze-dried polysaccharides microcapsules. Food Chem 2019; 313:126115. [PMID: 31927206 DOI: 10.1016/j.foodchem.2019.126115] [Citation(s) in RCA: 37] [Impact Index Per Article: 7.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2019] [Revised: 11/30/2019] [Accepted: 12/23/2019] [Indexed: 12/23/2022]
Abstract
The effect of different polysaccharides combinations on the stability of maqui extract was studied in order to design functional foods, dietary supplements or natural colorants. Encapsulation by freeze-drying using maltodextrin, gum Arabic and inulin at 10, 20 and 30% was performed and phenolics, anthocyanin, antioxidant capacity and color difference of the microcapsules were determined. The stability of the bioactives after 60 days storage at 25 °C was also evaluated, along with analysis of aw, adsorption isotherm, and microstructure to characterize the powders. 10% encapsulating polysaccharide produced best results, with maltodextrin leading to highest process efficiency, while the mixture of maltodextrin/inulin in equal proportion led to highest retention of polyphenols (91.1%) and anthocyanin (98.8%) during storage. The inulin microcapsules retained 94.1% of its antioxidant capacity compared to 25.3% for the freeze-dried maqui powder. Concentration level and polysaccharide matrix of encapsulating agent significantly affect retention of bioactives in the microcapsules.
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Affiliation(s)
- Jorge Romero-González
- Escuela de Graduados, Facultad de Ciencias Agrarias, Universidad Austral de Chile, Avda. Julio Sarrazín sn, Campus Isla Teja, Valdivia, Chile; Instituto de Ciencia y Tecnología de los Alimentos, Facultad de Ciencias Agrarias, Universidad Austral de Chile, Avda. Julio Sarrazín sn, Campus Isla Teja, Valdivia, Chile
| | - Kong Shun Ah-Hen
- Instituto de Ciencia y Tecnología de los Alimentos, Facultad de Ciencias Agrarias, Universidad Austral de Chile, Avda. Julio Sarrazín sn, Campus Isla Teja, Valdivia, Chile.
| | - Roberto Lemus-Mondaca
- Departamento de Ciencia de los Alimentos y Tecnología Química, Facultad de Ciencias Químicas y Farmacéuticas, Universidad de Chile, Santos Dumont 964, Independencia, Santiago, Chile.
| | - Ociel Muñoz-Fariña
- Instituto de Ciencia y Tecnología de los Alimentos, Facultad de Ciencias Agrarias, Universidad Austral de Chile, Avda. Julio Sarrazín sn, Campus Isla Teja, Valdivia, Chile
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Uribe E, Vega-Gálvez A, Vargas N, Pasten A, Rodríguez K, Ah-Hen KS. Phytochemical components and amino acid profile of brown seaweed Durvillaea antarctica as affected by air drying temperature. J Food Sci Technol 2018; 55:4792-4801. [PMID: 30482974 DOI: 10.1007/s13197-018-3412-7] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/15/2018] [Accepted: 09/04/2018] [Indexed: 11/30/2022]
Abstract
The effects of different drying temperatures between 40 and 80 °C on bioactive constituents and antioxidant activity of edible sub Antarctic brown seaweed, Durvillaea antarctica were studied. Dietary fibre, amino acids profile, pigments (chlorophyll and carotenoids), vitamin E, total phenolics and total flavonoids as well as antioxidant activity were determined, beside a measurement of the chromatic coordinates. The brown seaweed D. antarctica had a high content of dietary fibre and was rich in essential amino acids and drying between 40 and 80 °C did not influence significantly dietary fibre content nor the level of essential amino acids that remained around 44%. However, a significant degradation of the chlorophyll pigments was observed with the lowest level of the initial chlorophyll content occurring at 60 °C (59%). Total carotenoids content was stable during drying between 50 and 70 °C. Vitamin E showed no significant loss during drying at any of the assayed temperatures, which could be due to its occurrence within the lipid fraction. Drying at 40 °C imparted a darker brown colour to the seaweed, while a lighter brown colour was acquired as drying temperature increased. The greatest loss in total phenolics content occurred at 60 °C, while total flavonoids content showed a significant reduction, which declined as drying temperature increased. According to the experimental results, phenolics and flavonoids could be considered as an important source of bioactive compounds with relatively high antioxidant activity. Thus D. antarctica may satisfy the requirements for development of functional foods.
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Affiliation(s)
- Elsa Uribe
- 1Food Engineering Department, Faculty of Engineering, Universidad de La Serena, Av. Raúl Bitrán 1305, La Serena, Chile.,3Institute of Multidisciplinary Investigation in Science and Technology, Universidad de La Serena, Av. Raúl Bitrán 1305, La Serena, Chile
| | - Antonio Vega-Gálvez
- 1Food Engineering Department, Faculty of Engineering, Universidad de La Serena, Av. Raúl Bitrán 1305, La Serena, Chile
| | - Natalia Vargas
- 1Food Engineering Department, Faculty of Engineering, Universidad de La Serena, Av. Raúl Bitrán 1305, La Serena, Chile
| | - Alexis Pasten
- 1Food Engineering Department, Faculty of Engineering, Universidad de La Serena, Av. Raúl Bitrán 1305, La Serena, Chile
| | - Katia Rodríguez
- 1Food Engineering Department, Faculty of Engineering, Universidad de La Serena, Av. Raúl Bitrán 1305, La Serena, Chile
| | - Kong Shun Ah-Hen
- 2Faculty of Agricultural Science, Institute of Food Science and Technology, Universidad Austral de Chile, Av. Julio Sarrazín s/n, Campus Isla Teja, Valdivia, Chile
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López J, Shun Ah-Hen K, Vega-Gálvez A, Morales A, García-Segovia P, Uribe E. Effects of drying methods on quality attributes of murta (ugni molinaeturcz) berries: bioactivity, nutritional aspects, texture profile, microstructure and functional properties. J FOOD PROCESS ENG 2016. [DOI: 10.1111/jfpe.12511] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
Affiliation(s)
- Jessica López
- Department of Food Engineering; Universidad de La Serena; Av. Raúl Bitrán 1305 La Serena Chile
- Instituto de Investigacion Multidisciplinar en Ciencia y Tecnología, Universidad de La Serena; Av. Raúl Bitrán 1305 La Serena Chile
| | - Kong Shun Ah-Hen
- Institute of Food Science and Technology, Universidad Austral de Chile; Av. Julio Sarrazín s/n Valdivia Chile
| | - Antonio Vega-Gálvez
- Department of Food Engineering; Universidad de La Serena; Av. Raúl Bitrán 1305 La Serena Chile
| | - Amelia Morales
- Department of Food Engineering; Universidad de La Serena; Av. Raúl Bitrán 1305 La Serena Chile
| | | | - Elsa Uribe
- Department of Food Engineering; Universidad de La Serena; Av. Raúl Bitrán 1305 La Serena Chile
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