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Vidal OL, Barros Santos MC, Batista AP, Andrigo FF, Baréa B, Lecomte J, Figueroa-Espinoza MC, Gontard N, Villeneuve P, Guillard V, Rezende CM, Bourlieu-Lacanal C, Larraz Ferreira MS. Active packaging films containing antioxidant extracts from green coffee oil by-products to prevent lipid oxidation. J FOOD ENG 2022. [DOI: 10.1016/j.jfoodeng.2021.110744] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
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2
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Barouh N, Bourlieu-Lacanal C, Figueroa-Espinoza MC, Durand E, Villeneuve P. Tocopherols as antioxidants in lipid-based systems: The combination of chemical and physicochemical interactions determines their efficiency. Compr Rev Food Sci Food Saf 2021; 21:642-688. [PMID: 34889039 DOI: 10.1111/1541-4337.12867] [Citation(s) in RCA: 28] [Impact Index Per Article: 9.3] [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: 07/25/2021] [Revised: 10/22/2021] [Accepted: 10/23/2021] [Indexed: 12/20/2022]
Abstract
Lipid oxidation is a major concern in the food, cosmetic, and pharmaceutical sectors. The degradation of unsaturated lipids affects the nutritional, physicochemical, and organoleptic properties of products and can lead to off-flavors and to the formation of potentially harmful oxidation compounds. To prevent or slow down lipid oxidation, different antioxidant additives are used alone or in combination to achieve the best possible efficiency with the minimum possible quantities. In manufactured products, that is, heterogeneous systems containing lipids as emulsions or bulk phase, the efficiency of an antioxidant is determined not only by its chemical reactivity, but also by its physical properties and its interaction with other compounds present in the products. The antioxidants most widely used on the industrial scale are probably tocopherols, either as natural extracts or pure synthetic molecules. Considerable research has been conducted on their antioxidant activity, but results regarding their efficiency are contradictory. Here, we review the known mechanisms behind the antioxidant activity of tocopherols and discuss the chemical and physical features that determine their efficacy. We first describe their chemical reactivity linked with the main factors that modulate it between efficient antioxidant capacity and potential prooxidant effects. We then describe their chemical interactions with other molecules (phenolic compounds, metals, vitamin C, carotenes, proteins, and phospholipids) that have potential additive, synergistic, or antagonist effects. Finally, we discuss other physical parameters that influence their activity in complex systems including their specific interactions with surfactants in emulsions and their behavior in the presence of association colloids in bulk oils.
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Affiliation(s)
- Nathalie Barouh
- CIRAD, UMR QUALISUD, Montpellier, France.,Qualisud, Univ Montpellier, Avignon Université, CIRAD, Institut Agro, Université de La Réunion, Montpellier, France
| | | | - Maria Cruz Figueroa-Espinoza
- Qualisud, Univ Montpellier, Avignon Université, CIRAD, Institut Agro, Université de La Réunion, Montpellier, France
| | - Erwann Durand
- CIRAD, UMR QUALISUD, Montpellier, France.,Qualisud, Univ Montpellier, Avignon Université, CIRAD, Institut Agro, Université de La Réunion, Montpellier, France
| | - Pierre Villeneuve
- CIRAD, UMR QUALISUD, Montpellier, France.,Qualisud, Univ Montpellier, Avignon Université, CIRAD, Institut Agro, Université de La Réunion, Montpellier, France
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3
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Ferreira da Silveira TF, Laguerre M, Bourlieu-Lacanal C, Lecomte J, Durand E, Figueroa-Espinoza MC, Baréa B, Barouh N, Castro IA, Villeneuve P. Impact of surfactant concentration and antioxidant mode of incorporation on the oxidative stability of oil-in-water nanoemulsions. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.110892] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]
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4
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Phonsatta N, Grajeda-Iglesias C, Figueroa-Espinoza MC, Baréa B, Lecomte J, Visessanguan W, Durand E, Villeneuve P, Tapingkae W, Panya A. Investigation on the Double CutOff Phenomenon Observed in Protocatechuic Acid and Its Alkyl Esters under Various CAT-Based Assays. J Agric Food Chem 2020; 68:9568-9575. [PMID: 32786852 DOI: 10.1021/acs.jafc.0c03825] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
A strange cutoff phenomenon of a series of protocatechuic acid alkyl esters had been noticed using the conjugated autoxidizable triene (CAT) assay. Two parabolic shapes of antioxidant activities of protocatechuic acid alkyl esters described as ″the double cutoff effect″ have been speculated as a result of an oxidative driving force generated in the aqueous phase. The aim of this research was to investigate the double cutoff effect using various types of oxidation driving forces in different CAT-based assays. To further explain the phenomenon, the natural oxidation of conjugated autoxidizable triene (NatCAT) assay has been developed for the first time by relying solely on only the lipid autoxidation of tung oil-in-water (O/W) emulsions. In conclusion, NatCAT exhibited different antioxidant and oxidation patterns from both CAT and apolar radical-initiated CAT assays, and only one cutoff point was obtained. This discovery would lead to a greater understanding of the complexity of antioxidant/lipid oxidation dynamics in O/W emulsion systems.
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Affiliation(s)
- Natthaporn Phonsatta
- Food Biotechnology Research Team,f Functional Ingredients and Food Innovation Research Group, National Center for Genetic Engineering and Biotechnology (BIOTEC), 113 Thailand Science Park, Phaholyothin Rd., Klong Luang, Pathumthani 12120, Thailand
| | - Claudia Grajeda-Iglesias
- IATE, Univ Montpellier, CIRAD, INRAE, Institut Agro, Montpellier F-34398, France
- INSERM U1015, Gustave Roussy, 114 rue Edouard Vaillant, Villejuif 94800, France
| | | | - Bruno Baréa
- CIRAD, UMR IATE, Montpellier F-34398, France
- IATE, Univ Montpellier, CIRAD, INRAE, Institut Agro, Montpellier F-34398, France
| | - Jérôme Lecomte
- CIRAD, UMR IATE, Montpellier F-34398, France
- IATE, Univ Montpellier, CIRAD, INRAE, Institut Agro, Montpellier F-34398, France
| | - Wonnop Visessanguan
- Food Biotechnology Research Team,f Functional Ingredients and Food Innovation Research Group, National Center for Genetic Engineering and Biotechnology (BIOTEC), 113 Thailand Science Park, Phaholyothin Rd., Klong Luang, Pathumthani 12120, Thailand
| | - Erwann Durand
- CIRAD, UMR IATE, Montpellier F-34398, France
- IATE, Univ Montpellier, CIRAD, INRAE, Institut Agro, Montpellier F-34398, France
| | - Pierre Villeneuve
- CIRAD, UMR IATE, Montpellier F-34398, France
- IATE, Univ Montpellier, CIRAD, INRAE, Institut Agro, Montpellier F-34398, France
| | - Wanaporn Tapingkae
- Department of Animal and Aquatic Sciences, Faculty of Agriculture, Chiang Mai University, Chiang Mai 50200, Thailand
- Innovative Agriculture Research Center, Faculty of Agriculture, Chiang Mai University, Chiang Mai 50200, Thailand
| | - Atikorn Panya
- Food Biotechnology Research Team,f Functional Ingredients and Food Innovation Research Group, National Center for Genetic Engineering and Biotechnology (BIOTEC), 113 Thailand Science Park, Phaholyothin Rd., Klong Luang, Pathumthani 12120, Thailand
- Innovative Agriculture Research Center, Faculty of Agriculture, Chiang Mai University, Chiang Mai 50200, Thailand
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5
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Ruesgas-Ramón M, Figueroa-Espinoza MC, Durand E, Suárez-Quiroz ML, González-Ríos O, Rocher A, Reversat G, Vercauteren J, Oger C, Galano JM, Durand T, Vigor C. Identification and quantification of phytoprostanes and phytofurans of coffee and cocoa by- and co-products. Food Funct 2019; 10:6882-6891. [DOI: 10.1039/c9fo01528k] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Phytoprostanes (PhytoPs) and phytofurans (PhytoFs) are isoprostanoids that result from the peroxidation of α-linolenic acid and are biomarkers of oxidative stress in plants and humans.
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Affiliation(s)
| | | | | | - Mirna L. Suárez-Quiroz
- Tecnológico Nacional de México/Instituto Tecnológico de Veracruz. UNIDA
- 91860 Veracruz
- Mexico
| | - Oscar González-Ríos
- Tecnológico Nacional de México/Instituto Tecnológico de Veracruz. UNIDA
- 91860 Veracruz
- Mexico
| | - Amandine Rocher
- Institut des Biomolécules Max Mousseron
- IBMM
- University of Montpellier
- CNRS
- ENSCM
| | - Guillaume Reversat
- Institut des Biomolécules Max Mousseron
- IBMM
- University of Montpellier
- CNRS
- ENSCM
| | - Joseph Vercauteren
- Institut des Biomolécules Max Mousseron
- IBMM
- University of Montpellier
- CNRS
- ENSCM
| | - Camille Oger
- Institut des Biomolécules Max Mousseron
- IBMM
- University of Montpellier
- CNRS
- ENSCM
| | - Jean-Marie Galano
- Institut des Biomolécules Max Mousseron
- IBMM
- University of Montpellier
- CNRS
- ENSCM
| | - Thierry Durand
- Institut des Biomolécules Max Mousseron
- IBMM
- University of Montpellier
- CNRS
- ENSCM
| | - Claire Vigor
- Institut des Biomolécules Max Mousseron
- IBMM
- University of Montpellier
- CNRS
- ENSCM
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6
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Benlebna M, Ruesgas-Ramón M, Bonafos B, Fouret G, Casas F, Coudray C, Durand E, Cruz Figueroa-Espinoza M, Feillet-Coudray C. Toxicity of Natural Deep Eutectic Solvent Betaine:Glycerol in Rats. J Agric Food Chem 2018; 66:6205-6212. [PMID: 29807424 DOI: 10.1021/acs.jafc.8b01746] [Citation(s) in RCA: 31] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
Natural deep eutectic solvents (NaDES) are new natural solvents in green chemistry that in some cases have been shown to allow better extraction of plant bioactive molecules compared to conventional solvents and higher phenolic compound absorption in rodents. However, there is a serious lack of information regarding their in vivo safety. The purpose of this study was to verify the safety of a NaDES (betaine:glycerol (1:2 mole ratio) of water) extract from green coffee beans, rich in polyphenols. Twelve 6-week-old male Wistar rats were randomized into two groups of 6 animals each and twice daily gavaged for 14 days either with 3 mL of water or 3 mL of phenolic NaDES extract. Oral administration of phenolic NaDES extract induced mortality in two rats. In addition, it induced excessive water consumption, reduced dietary intake and weight loss, hepatomegaly, and plasma oxidative stress associated with high blood lipid levels. In conclusion, this work demonstrated the toxicity of oral administration of the selected NaDES under a short-term condition. This occurs despite the fact that this NaDES extract contains polyphenols, whose beneficial effects have been shown. Therefore, complementary work is needed to find the best dose and formulation of NaDES that are safe for the environment and animals and ultimately for humans.
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Affiliation(s)
- Melha Benlebna
- DMEM, INRA , University of Montpellier , Montpellier , France
| | - Mariana Ruesgas-Ramón
- IATE, Montpellier SupAgro, INRA, CIRAD , University of Montpellier , Montpellier , France
| | | | - Gilles Fouret
- DMEM, INRA , University of Montpellier , Montpellier , France
| | - François Casas
- DMEM, INRA , University of Montpellier , Montpellier , France
| | - Charles Coudray
- DMEM, INRA , University of Montpellier , Montpellier , France
| | - Erwann Durand
- CIRAD, UMR IATE , Montpellier F-34398 , France
- IATE, University of Montpellier, CIRAD, INRA, Montpellier SupAgro , Montpellier , France
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7
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Decker EA, McClements DJ, Bourlieu-Lacanal C, Durand E, Figueroa-Espinoza MC, Lecomte J, Villeneuve P. Hurdles in Predicting Antioxidant Efficacy in Oil-in-water emulsions. Trends Food Sci Technol 2017. [DOI: 10.1016/j.tifs.2017.07.001] [Citation(s) in RCA: 50] [Impact Index Per Article: 7.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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8
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Grajeda-Iglesias C, Salas E, Barouh N, Baréa B, Figueroa-Espinoza MC. Lipophilization and MS characterization of the main anthocyanins purified from hibiscus flowers. Food Chem 2017; 230:189-194. [DOI: 10.1016/j.foodchem.2017.02.140] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/03/2016] [Revised: 02/27/2017] [Accepted: 02/28/2017] [Indexed: 02/07/2023]
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Phonsatta N, Deetae P, Luangpituksa P, Grajeda-Iglesias C, Figueroa-Espinoza MC, Le Comte J, Villeneuve P, Decker EA, Visessanguan W, Panya A. Comparison of Antioxidant Evaluation Assays for Investigating Antioxidative Activity of Gallic Acid and Its Alkyl Esters in Different Food Matrices. J Agric Food Chem 2017; 65:7509-7518. [PMID: 28750167 DOI: 10.1021/acs.jafc.7b02503] [Citation(s) in RCA: 42] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Abstract
The addition of antioxidants is one of the strategies to inhibit lipid oxidation, a major cause of lipid deterioration in foods leading to rancidity development and nutritional losses. However, several studies have been reported that conventional antioxidant assays, e.g., TPC, ABTS, FRAP, and ORAC could not predict antioxidant performance in several foods. This study aimed to investigate the performance of two recently developed assays, e.g., the conjugated autoxidizable triene (CAT) and the apolar radical-initiated conjugated autoxidizable triene (ApoCAT) assays to predict the antioxidant effectiveness of gallic acid and its esters in selected food models in comparison with the conventional antioxidant assays. The results indicated that the polarities of the antioxidants have a strong impact on antioxidant activities. In addition, different oxidant locations demonstrated by the CAT and ApoCAT assays influenced the overall antioxidant performances of the antioxidants with different polarities. To validate the predictability of the assays, the antioxidative performance of gallic acid and its alkyl esters was investigated in oil-in-water (O/W) emulsions, bulk soybean oils, and roasted peanuts as the lipid food models. The results showed that only the ApoCAT assay could be able to predict the antioxidative performances in O/W emulsions regardless of the antioxidant polarities. This study demonstrated that the relevance of antioxidant assays to food models was strongly dependent on physical similarities between the tested assays and the food structure matrices.
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Affiliation(s)
- Natthaporn Phonsatta
- Food Biotechnology Research Unit, National Center for Genetic Engineering and Biotechnology (BIOTEC) , 113 Thailand Science Park, Phahonyothin Road, Khlong Nueng, Khlong, Pathumthani 12120, Thailand
- Department of Biotechnology, Faculty of Science, Mahidol University , Bangkok 10400, Thailand
| | - Pawinee Deetae
- Division of Food Science and Technology, Faculty of Agro-Industry, King Mongkut's Institute of Technology Ladkrabang , Bangkok 10520, Thailand
| | - Pairoj Luangpituksa
- Department of Biotechnology, Faculty of Science, Mahidol University , Bangkok 10400, Thailand
| | | | | | | | | | - Eric A Decker
- Department of Food Science, Chenoweth Laboratory, University of Massachusetts , 100 Holdsworth Way, Amherst, Massachusetts 01003, United States
- Bioactive Natural Products Research Group, Department of Biochemistry, Faculty of Science, King Abdulaziz University , P.O. Box 80203, Jeddah 21589, Saudi Arabia
| | - Wonnop Visessanguan
- Food Biotechnology Research Unit, National Center for Genetic Engineering and Biotechnology (BIOTEC) , 113 Thailand Science Park, Phahonyothin Road, Khlong Nueng, Khlong, Pathumthani 12120, Thailand
| | - Atikorn Panya
- Food Biotechnology Research Unit, National Center for Genetic Engineering and Biotechnology (BIOTEC) , 113 Thailand Science Park, Phahonyothin Road, Khlong Nueng, Khlong, Pathumthani 12120, Thailand
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10
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Ruesgas-Ramón M, Figueroa-Espinoza MC, Durand E. Application of Deep Eutectic Solvents (DES) for Phenolic Compounds Extraction: Overview, Challenges, and Opportunities. J Agric Food Chem 2017; 65:3591-3601. [PMID: 28414232 DOI: 10.1021/acs.jafc.7b01054] [Citation(s) in RCA: 292] [Impact Index Per Article: 41.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/03/2023]
Abstract
The green chemistry era has pushed the scientific community to investigate and implement new solvents in phenolic compounds (PC) extraction as alternatives to organic solvents, which are toxic and may be dangerous. Recently, deep eutectic solvents (DES) have been applied as extraction solvents for PC. They have the advantages of biodegradability and ease of handling with very low toxicity. Nevertheless, the extraction process is affected by several factors: affinity between DES and the target compounds, the water content, the mole ratio between DES' starting molecules, the liquid/solid ratio between the DES and sample, and the conditions and extraction method. On the other hand, PC recovery from DES is a challenge because they can establish a strong hydrogen bond network. Alternatively, another possibility is to use DES as solvent extraction as well as formulation medium. In this way, DES can be suitable for cosmetics, pharmaceutical, or food applications.
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11
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Grajeda-Iglesias C, Salas E, Barouh N, Baréa B, Panya A, Figueroa-Espinoza MC. Antioxidant activity of protocatechuates evaluated by DPPH, ORAC, and CAT methods. Food Chem 2015; 194:749-57. [PMID: 26471615 DOI: 10.1016/j.foodchem.2015.07.119] [Citation(s) in RCA: 66] [Impact Index Per Article: 7.3] [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: 04/03/2015] [Revised: 07/20/2015] [Accepted: 07/23/2015] [Indexed: 11/24/2022]
Abstract
Hibiscus sabdariffa L. is a worldwide consumed plant, principally after infusion of its dried sepals and calyces, which are usually discarded. Nevertheless, they represent a potential source of natural bioactive compounds, e.g. polyphenols, which could add value to this under-exploited plant. Protocatechuic acid (PA) was chosen as a model of the phenolic acids that can be extracted from H. sabdariffa. In order to modify PA hydrophilic character, which limits its use in lipid-rich food products, PA was esterified to C1-C18 alcohols, and the impact of lipophilization on its antioxidant activity was evaluated in both, an homogeneous (DPPH and ORAC methods) and an heterogeneous (CAT method) system. Results herein obtained showed that, depending on the grafted alkyl chain length, lipophilization could positively affect the antioxidant activity of PA in heterogeneous media; therefore, support its use as an innovative way to synthesize molecules with an improved antioxidant capacity and potential to be used as multifunctional preservatives in food.
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Affiliation(s)
- Claudia Grajeda-Iglesias
- Montpellier SupAgro, UMR 1208 Ingénierie des Agro-polymères et Technologies Émergentes, 2 Place Viala, F-34060 Montpellier, France
| | - Erika Salas
- Universidad Autónoma de Chihuahua, Facultad de Ciencias Químicas, Universitario s/n, Campus universitario N° 2, CP 31125 Chihuahua, Chihuahua, Mexico
| | - Nathalie Barouh
- CIRAD, UMR 1208 Ingénierie des Agro-polymères et Technologies Émergentes, 2 Place Viala, F-34060 Montpellier, France
| | - Bruno Baréa
- CIRAD, UMR 1208 Ingénierie des Agro-polymères et Technologies Émergentes, 2 Place Viala, F-34060 Montpellier, France
| | - Atikorn Panya
- BIOTEC, National Science and Technology Development Agency (NSTDA), 113 Thailand Science Park, Thanon Phahonyothin, Tambon Khlong Neung, Amphoe Khlong Luang, Pathum Thani 12120, Thailand
| | - Maria Cruz Figueroa-Espinoza
- Montpellier SupAgro, UMR 1208 Ingénierie des Agro-polymères et Technologies Émergentes, 2 Place Viala, F-34060 Montpellier, France.
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12
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Figueroa-Espinoza MC, Zafimahova A, Alvarado PGM, Dubreucq E, Poncet-Legrand C. Grape seed and apple tannins: Emulsifying and antioxidant properties. Food Chem 2015; 178:38-44. [DOI: 10.1016/j.foodchem.2015.01.056] [Citation(s) in RCA: 38] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2014] [Revised: 01/07/2015] [Accepted: 01/08/2015] [Indexed: 11/16/2022]
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Figueroa-Espinoza MC, Laguerre M, Villeneuve P, Lecomte J. From phenolics to phenolipids: Optimizing antioxidants in lipid dispersions. ACTA ACUST UNITED AC 2013. [DOI: 10.1002/lite.201300277] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
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14
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Figueroa-Espinoza MC, Poulsen C, Borch Søe J, Zargahi MR, Rouau X. Enzymatic solubilization of arabinoxylans from isolated rye pentosans and rye flour by different endo-xylanases and other hydrolyzing enzymes. Effect of a fungal caccase on the flour extracts oxidative gelation. J Agric Food Chem 2002; 50:6473-6484. [PMID: 12381136 DOI: 10.1021/jf0255026] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/23/2023]
Abstract
Water-extractable (WEP) and water-unextractable (WUP) pentosans were isolated from a rye flour. The effect of a commercial enzyme preparation, Grindamyl S 100 (GS100), containing pentosanase activities, was investigated on WEP, WUP, a mix of WEP and WUP, and the rye flour, with the aim to monitor the solubilization and depolymerization of high molecular weight arabinoxylans and the effect on the viscosity of the reaction medium. The effects of other hydrolyzing enzymes were also tested. Three xylanases were used: xylanase 1 (Xyl-1) from Aspergillus niger, the main activity present in GS100; xylanase 2 (Xyl-2) from Talaromyces emersonii; and xylanase 3 (Xyl-3) from Bacillus subtilis. Xyl-3 was used in combination with Xyl-1, (1,4)-beta-D-arabinoxylan arabinofuranohydrolase, endo-beta-D-glucanase, or ferulate esterase from A. niger, but no synergism was observed. GS100 and xylanases increased the arabinoxylan solubilization, Xyl-3 and Xyl-1 being those that presented the best yields of extraction without extensive depolymerization of water-extractable arabinoxylans. Both xylanases were affected by an inhibitor in rye flour. Flour treated with hot ethanol was used to study the oxidative gelation of flour extracts treated with xylanases, in the presence of laccase from Pycnoporus cinnabarinus. Two doses of xylanases were tested (0.5 and 2.5 units). Only the flour extracts treated with 0.5 unit of Xyl-1 thickened.
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Affiliation(s)
- M C Figueroa-Espinoza
- Unité de Technologie des Céréales et des Agropolymères, INRA-ENSAM, 2 place Viala, 34060 Montpellier cedex 01, France.
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15
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Figueroa-Espinoza MC, Rouau X. Effect of cysteinyl caffeic acid, caffeic acid, and L-dopa on the oxidative cross-linking of feruloylated arabinoxylans by a fungal laccase. J Agric Food Chem 1999; 47:497-503. [PMID: 10563923 DOI: 10.1021/jf980723q] [Citation(s) in RCA: 17] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/23/2023]
Abstract
To study a way to covalently link arabinoxylans and proteins using a fungal laccase from the fungus Pycnoporus cinnabarinus, the effect of cysteinyl caffeic acid on the cross-linking of wheat arabinoxylans was investigated by means of capillary viscometry and RP-HPLC of alkali labile phenolic compounds. Cysteinyl caffeic acid provoked a delay in gelation and in the consumption of the esterified ferulic acid on arabinoxylans. When reacting free ferulic acid and cysteinyl caffeic acid with laccase, the ferulic acid consumption and the dehydrodimers production were also diminished. These results suggest that cysteinyl caffeic acid is oxidized while reducing the semiquinones of ferulic acid produced by laccase. Thus, ferulic acid could not be oxidized into dimers until all cysteinyl caffeic acid was consumed, preventing the cross-linking of feruloylated arabinoxylan chains. A similar mechanism is proposed in the case of caffeic acid and of L-Dopa.
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Affiliation(s)
- M C Figueroa-Espinoza
- Unité de Technologie des Céréales et des Agropolymères, INRA-ENSAM, Montpellier Cedex 01, France
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