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Cruz TM, Lima ADS, Silva AO, Mohammadi N, Zhang L, Azevedo L, Marques MB, Granato D. High-throughput synchronous erythrocyte cellular antioxidant activity and protection screening of phenolic-rich extracts: Protocol validation and applications. Food Chem 2024; 440:138281. [PMID: 38160597 DOI: 10.1016/j.foodchem.2023.138281] [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] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2023] [Revised: 12/13/2023] [Accepted: 12/24/2023] [Indexed: 01/03/2024]
Abstract
Oxidative/nitrosative damage takes part in chronic disease development, which generates an urgent need for intervention and better therapies to manage them. The scientific community has demanded easy-to-run, cheap, and reliable methods for cellular antioxidant activity assays. This work standardised and validated an erythrocyte cellular antioxidant activity and membrane protection/injury (HERYCA-P) protocol to study food-derive extracts. The method measures intracellular reactive oxygen species (ROS) generation, lipoperoxidation, and haemolysis induced by 2,2'-azobis(2-amidinopropane) dihydrochloride. Quercetin decreased ROS generation by 50.4% and haemolysis by 2.2%, while ascorbic acid inhibited lipid peroxidation by 40.1%. Total phenolic contents of teas were correlated with decreased ROS generation (r = -0.924), lipoperoxidation (r = -0.951), and haemolysis (r = -0.869). The erythrocyte ROS generation and lipoperoxidation were also associated with CUPRAC (r = -0.925; r = -0.951) and hydroxyl radical scavenging activity (r = -0.936; r = -0.949). The precision rates of antioxidant standards and tea samples were below 15%. HERYCA-P is feasible as a complementary antioxidant assay for food matrices.
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Affiliation(s)
- Thiago Mendanha Cruz
- University of Limerick, Faculty of Science and Engineering, Department of Biological Sciences, Bioactivity and Applications Lab, V94 T9PX Limerick, Ireland; State University of Ponta Grossa (UEPG), Department of Chemistry, Av. Carlos Cavalcanti, 4748, 84030-900 Ponta Grossa, Brazil
| | - Amanda Dos Santos Lima
- University of Limerick, Faculty of Science and Engineering, Department of Biological Sciences, Bioactivity and Applications Lab, V94 T9PX Limerick, Ireland; Federal University of Alfenas, Faculty of Nutrition, Rua Gabriel Monteiro da Silva, 714, 37130-000 Alfenas, Brazil
| | - Alessandra Oliveira Silva
- University of Limerick, Faculty of Science and Engineering, Department of Biological Sciences, Bioactivity and Applications Lab, V94 T9PX Limerick, Ireland; Federal University of Alfenas, Faculty of Pharmaceutical Sciences, Rua Gabriel Monteiro da Silva, 714, 37130-000 Alfenas, Brazil
| | - Nima Mohammadi
- University of Limerick, Faculty of Science and Engineering, Department of Biological Sciences, Bioactivity and Applications Lab, V94 T9PX Limerick, Ireland
| | - Liang Zhang
- Anhui Agricultural University, State Key Laboratory of Tea Plant Biology and Utilization, Hefei 230036, China
| | - Luciana Azevedo
- University of Limerick, Faculty of Science and Engineering, Department of Biological Sciences, Bioactivity and Applications Lab, V94 T9PX Limerick, Ireland; Federal University of Alfenas, Faculty of Nutrition, Rua Gabriel Monteiro da Silva, 714, 37130-000 Alfenas, Brazil
| | - Mariza Boscacci Marques
- State University of Ponta Grossa (UEPG), Department of Chemistry, Av. Carlos Cavalcanti, 4748, 84030-900 Ponta Grossa, Brazil
| | - Daniel Granato
- University of Limerick, Faculty of Science and Engineering, Department of Biological Sciences, Bioactivity and Applications Lab, V94 T9PX Limerick, Ireland; Bernal Institute, University of Limerick, V94 T9PX Limerick, Ireland.
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Dos Santos Lima A, Maltarollo VG, Araújo Vieira do Carmo M, Cezar Pinheiro L, Mendanha Cruz T, Augusto Ribeiro de Barros F, Pap N, Granato D, Azevedo L. Blackcurrant press cake by-product: Increased chemical bioaccessibility and reduced antioxidant protection after in vitro simulation of gastrointestinal digestion. Food Res Int 2024; 182:114099. [PMID: 38519169 DOI: 10.1016/j.foodres.2024.114099] [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] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2023] [Revised: 01/31/2024] [Accepted: 02/03/2024] [Indexed: 03/24/2024]
Abstract
This study describes the bioaccessibility in terms of total phenolic content (TPC) and antioxidant capacity before and after in vitro digestion from blackcurrant press cake extracts (BPC) and the bioactivity in cell culture, human erythrocytes as well as the in silico analysis. Chemical analysis of BPC presented an increase in TPC (270%) and anthocyanins (136%) after in vitro digestion, resulting in an improvement of antioxidant activity (DPPH 112%; FRAP: 153%). This behavior may be related to the highest activity of cyanidin-3-rutinoside, as confirmed by in silico analysis. The digested BPC did not exert cytotoxicity in cells and showed less antioxidant activity against the oxidative damage induced in endothelial cells and human erythrocytes compared to the non-digested extract. The results raise a question about the reliability we should place on results obtained only from crude samples, especially those that will be used to produce foods or nutraceuticals.
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Affiliation(s)
- Amanda Dos Santos Lima
- In vitro and in vivo Nutritional and Toxicological Analysis Lab, Federal University of Alfenas, Alfenas, Minas Gerais, Brazil
| | - Vinicius G Maltarollo
- Department of Pharmaceutical Products, Faculty of Pharmacy, Federal University of Minas Gerais, Belo Horizonte, Minas Gerais, Brazil
| | - Mariana Araújo Vieira do Carmo
- In vitro and in vivo Nutritional and Toxicological Analysis Lab, Federal University of Alfenas, Alfenas, Minas Gerais, Brazil
| | - Lucas Cezar Pinheiro
- Department of Pharmacology, Federal University Santa Catarina, Santa Catarina, Brazil
| | - Thiago Mendanha Cruz
- Department of Chemistry, State University of Ponta Grossa (UEPG), Ponta Grossa, Paraná, Brazil
| | | | - Nora Pap
- Biorefinery and Bioproducts, Production Systems Unit, Natural Resources Institute Finland (Luke), Myllytie 1, 31600 Jokioinen, Finland
| | - Daniel Granato
- Bioactivity & Applications Laboratory, Department of Biological Sciences, Faculty of Science and Engineering, University of Limerick, V94 T9PX Limerick, Ireland.
| | - Luciana Azevedo
- In vitro and in vivo Nutritional and Toxicological Analysis Lab, Federal University of Alfenas, Alfenas, Minas Gerais, Brazil.
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Junior TK, de Moura C, Cruz TM, Marques MB, Carmo MAVD, Deolindo CTP, Daguer H, Azevedo L, Granato D. Optimization of the Green Chemistry-like Extraction of Phenolic Compounds from Grape ( Vitis labrusca L.) and Blackberry ( Rubus fruticosus L.) Seeds with Concomitant Biological and Antioxidant Activity Assessments. Plants (Basel) 2023; 12:2618. [PMID: 37514233 PMCID: PMC10386244 DOI: 10.3390/plants12142618] [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] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/27/2023] [Revised: 07/03/2023] [Accepted: 07/06/2023] [Indexed: 07/30/2023]
Abstract
The objective of this work was to determine the phenolic composition, chemical and cellular antioxidant activity, cytotoxicity in human cells, and peroxidative inhibition of the defatted fraction of grape (Vitis labrusca) and blackberry (Rubus fruticosus) seeds. Soxhlet extraction (Sox) was used to extract the fat and obtain the degreased material. A statistical optimization study was developed to maximize the extraction of bioactive compounds and antioxidant activity from defatted grape and blackberry seeds. Simultaneous optimization was applied with a combination of 35.9 min of extraction and a solid-to-solvent ratio of 1 g of defatted grape seed to 61.28 mL of an extracting solvent (60% ethanol) and 62.1 min of extraction and a solid-to-solvent ratio of 1 g of defatted blackberry seed to 64.1 mL of an extracting solvent (60% ethanol). In the cell viability assay, HepG2 cancer cells seemed more sensitive to grape and blackberry extracts, while Ea.hy926 hybrid cells showed more resistance to their effects. In general, the extracts presented low/no cytotoxicity, exhibited a protective effect against H2O2-induced ROS production, and demonstrated antioxidant activity and a protective effect on the erythrocytes when subjected to hypotonic and isotonic conditions not presenting hemolytic behavior (5.0 to 10.0 μg GAE/mL). Thus, the results provided a broad assessment of the bioactivity of the extracts obtained using a simple and low-cost process developed by employing non-toxic solvents and with the potential to be used in technological applications.
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Affiliation(s)
- Tufy Kabbas Junior
- Department of Chemistry, State University of Ponta Grossa (UEPG), Av. Carlos Cavalcanti, 4748, Ponta Grossa 84030-900, Parana, Brazil
| | - Cristiane de Moura
- Department of Chemistry, State University of Ponta Grossa (UEPG), Av. Carlos Cavalcanti, 4748, Ponta Grossa 84030-900, Parana, Brazil
| | - Thiago Mendanha Cruz
- Department of Chemistry, State University of Ponta Grossa (UEPG), Av. Carlos Cavalcanti, 4748, Ponta Grossa 84030-900, Parana, Brazil
| | - Mariza Boscacci Marques
- Department of Chemistry, State University of Ponta Grossa (UEPG), Av. Carlos Cavalcanti, 4748, Ponta Grossa 84030-900, Parana, Brazil
| | - Mariana Araújo Vieira do Carmo
- Nutrition Faculty, Federal University of Alfenas, Rua Gabriel Monteiro da Silva, 714, Alfenas 37130-000, Minas Gerais, Brazil
| | - Carolina Turnes Pasini Deolindo
- Brazilian Ministry of Agriculture, Livestock, and Food Supply (MAPA), Federal Agricultural Defense Laboratory, São José 88102-600, Santa Catarina, Brazil
| | - Heitor Daguer
- Brazilian Ministry of Agriculture, Livestock, and Food Supply (MAPA), Federal Agricultural Defense Laboratory, São José 88102-600, Santa Catarina, Brazil
| | - Luciana Azevedo
- Nutrition Faculty, Federal University of Alfenas, Rua Gabriel Monteiro da Silva, 714, Alfenas 37130-000, Minas Gerais, Brazil
| | - Daniel Granato
- Bioactivity and Applications Laboratory, Department of Biological Sciences, Faculty of Science and Engineering, School of Natural Sciences, University of Limerick, V94 T9PX Limerick, Ireland
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de Moura C, Kabbas Junior T, Mendanha Cruz T, Boscacci Marques M, Araújo Vieira do Carmo M, Turnes Pasini Deolindo C, Daguer H, Azevedo L, Xu YQ, Granato D. Sustainable and effective approach to recover antioxidant compounds from purple tea (Camellia sinensis var. assamica cv. Zijuan) leaves. Food Res Int 2023; 164:112402. [PMID: 36737984 DOI: 10.1016/j.foodres.2022.112402] [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] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/18/2022] [Revised: 12/20/2022] [Accepted: 12/24/2022] [Indexed: 01/01/2023]
Abstract
Camellia sinensis var. assamica cv. Zijuan (purple tea) is known for its content of anthocyanins, flavan-3-ols, and bioactivities. This study aimed to verify the influence of solvent polarity, in a solid-liquid extraction, on the content of phenolic compounds and chlorophylls, instrumental color, and antioxidant activity. Different proportions of water and ethanol (0:100, 25:75, 50:50, 75:25, and 100:0 v/v) were used for extraction. The results showed that the hydroalcoholic extract (75 % ethanol + 25 % water) had the highest contents of total flavonoids, total anthocyanins, chlorophyll A, and total carotenoids, as well as presenting the highest color intensity, proportion of yellow pigments, and antioxidant activity (total reducing capacity and scavenging of the DPPH free radical). Twenty-two compounds were identified, with chlorogenic acid, hesperidin, (-)-epicatechin, (-)-epigallocatechin gallate, and isoquercitrin being the main phenolics. This phenolic-rich extract inhibited lipoperoxidation induced in egg yolk homogenate (IC50 = 455 mg/L), showed no hemolytic behavior when human erythrocytes were subjected to osmotic stress, and exerted in vitro cytotoxic effects against cancer and hybrid cells. The extract obtained with the mixture of non-toxic solvents presented critical bioactivities, as well as a comprehensive identification of phenolic compounds in the cultivar, and has potential to be used in technological applications.
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Affiliation(s)
- Cristiane de Moura
- Department of Chemistry, State University of Ponta Grossa (UEPG), Av. Carlos Cavalcanti, 4748, 84030-900, Ponta Grossa, PR, Brazil
| | - Tufy Kabbas Junior
- Department of Chemistry, State University of Ponta Grossa (UEPG), Av. Carlos Cavalcanti, 4748, 84030-900, Ponta Grossa, PR, Brazil
| | - Thiago Mendanha Cruz
- Department of Chemistry, State University of Ponta Grossa (UEPG), Av. Carlos Cavalcanti, 4748, 84030-900, Ponta Grossa, PR, Brazil
| | - Mariza Boscacci Marques
- Department of Chemistry, State University of Ponta Grossa (UEPG), Av. Carlos Cavalcanti, 4748, 84030-900, Ponta Grossa, PR, Brazil
| | | | - Carolina Turnes Pasini Deolindo
- Brazilian Ministry of Agriculture, Livestock, and Food Supply (MAPA), Federal Agricultural Defense Laboratory, 88102-600 São José, SC, Brazil
| | - Heitor Daguer
- Brazilian Ministry of Agriculture, Livestock, and Food Supply (MAPA), Federal Agricultural Defense Laboratory, 88102-600 São José, SC, Brazil
| | - Luciana Azevedo
- Nutrition Faculty, Federal University of Alfenas, Rua Gabriel Monteiro da Silva, 714, 37130-000 Alfenas, MG, Brazil
| | - Yong-Quan Xu
- Tea Research Institute, Chinese Academy of Agricultural Sciences, Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture and Rural Affairs, 9 South Meiling Road, Hangzhou 310008, China
| | - Daniel Granato
- Bioactivity & Applications Lab, Department of Biological Sciences, Faculty of Science and Engineering, School of Natural Sciences, University of Limerick, V94 T9PX Limerick, Ireland.
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Granato D, Reshamwala D, Korpinen R, Azevedo L, Vieira do Carmo MA, Cruz TM, Marques MB, Wen M, Zhang L, Marjomäki V, Kilpeläinen P. From the forest to the plate - Hemicelluloses, galactoglucomannan, glucuronoxylan, and phenolic-rich extracts from unconventional sources as functional food ingredients. Food Chem 2022; 381:132284. [PMID: 35121317 DOI: 10.1016/j.foodchem.2022.132284] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [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: 11/22/2021] [Revised: 01/26/2022] [Accepted: 01/26/2022] [Indexed: 12/16/2022]
Abstract
This study aimed to characterise pressurised hot water (PHW) extracts from nonconventional sources of functional carbohydrates and phenolic compounds in terms of antioxidant capacity, antiviral activity, toxicity, and human erythrocytes' protection antidiabetic potential. PHW extracts of Norway spruce bark (E1 + E2) and Birch sawdust (E3 + E4) contained mostly galactoglucomannan and glucuronoxylan. In contrast, samples E5 to E9 PHW extracted from Norway spruce, and Scots pine bark are rich sources of phenolic compounds. Overall, phenolic-rich extracts presented the highest inhibition of α-amylase and α-glucosidase and protection against stable non-enveloped enteroviruses. Additionally, all extracts protected human erythrocytes from hemolysis. Cell-based experiments using human cell lines (IMR90 and A549) showed extracts' non-toxicin vitroprofile. Considering the relative toxicological safety of extracts from these unconventional sources, functional carbohydrates and polyphenol-rich extracts can be obtained and further used in food models.
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Affiliation(s)
- Daniel Granato
- Department of Biological Sciences, Faculty of Science and Engineering, University of Limerick, V94 T9PX Limerick, Ireland.
| | - Dhanik Reshamwala
- Department of Biological and Environmental Science/Nanoscience Center, University of Jyväskylä, Jyväskylä, Finland
| | - Risto Korpinen
- Biorefinery and Bioproducts, Production Systems Unit - Natural Resources Institute Finland (Luke), Tietotie 2, FI-02150 Espoo, Finland; Separation Science, LUT School of Engineering Science, LUT University, Yliopistonkatu 34, 53850 Lappeenranta, Finland
| | - Luciana Azevedo
- Faculty of Nutrition, Federal University of Alfenas, Rua Gabriel Monteiro da Silva, 714, 37130-000 Alfenas, Brazil
| | | | - Thiago Mendanha Cruz
- Faculty of Nutrition, Federal University of Alfenas, Rua Gabriel Monteiro da Silva, 714, 37130-000 Alfenas, Brazil
| | - Mariza Boscacci Marques
- Department of Chemistry, State University of Ponta Grossa, Av. Carlos Cavalcanti, 4748, 84030-900 Ponta Grossa, Brazil
| | - Mingchun Wen
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 230036 Hefei, China
| | - Liang Zhang
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 230036 Hefei, China
| | - Varpu Marjomäki
- Department of Biological and Environmental Science/Nanoscience Center, University of Jyväskylä, Jyväskylä, Finland
| | - Petri Kilpeläinen
- Biorefinery and Bioproducts, Production Systems Unit - Natural Resources Institute Finland (Luke), Tietotie 2, FI-02150 Espoo, Finland.
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Rischer H, Nohynek L, Puupponen-Pimiä R, Aguiar J, Rocchetti G, Lucini L, Câmara JS, Mendanha Cruz T, Boscacci Marques M, Granato D. Plant cell cultures of Nordic berry species: Phenolic and carotenoid profiling and biological assessments. Food Chem 2021; 366:130571. [PMID: 34284185 DOI: 10.1016/j.foodchem.2021.130571] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [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: 04/06/2021] [Revised: 06/08/2021] [Accepted: 07/07/2021] [Indexed: 12/19/2022]
Abstract
Plant cell cultures from cloudberry (CL), lingonberry (LI), stone berry (ST), arctic bramble (AB), and strawberry (SB) were studied in terms of their polyphenol and carotenoid composition, antioxidant activity, antihemolytic activity and cytotoxicity effects on cancerous cells. High-resolution mass spectrometry data showed that LI, presented the highest antioxidant activity, contained the highest contents of flavones, phenolic acids, lignans, and total carotenoids, while CL, ST and SB presented the opposite behavior. AB and SB presented the lowest FRAP and CUPRAC values, while AB and CL presented the lowest reducing power. SB presented the lowest antioxidant activity measured by single electron transfer assays and the lowest content of lignans, phenolic acids, and flavones. CL and LI decreased the viability of in vitro mammary gland adenocarcinoma while only LI decreased the viability of in vitro lung carcinoma and showed protective effects of human erythrocytes against mechanical hemolysis.
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Affiliation(s)
- Heiko Rischer
- VTT Technical Research Centre of Finland Ltd., Tietotie 2, P.O. Box 1000, 02044 VTT, Finland.
| | - Liisa Nohynek
- VTT Technical Research Centre of Finland Ltd., Tietotie 2, P.O. Box 1000, 02044 VTT, Finland
| | - Riitta Puupponen-Pimiä
- VTT Technical Research Centre of Finland Ltd., Tietotie 2, P.O. Box 1000, 02044 VTT, Finland
| | - Joselin Aguiar
- CQM - Centro de Química da Madeira, Universidade da Madeira, Campus Universitário da Penteada, 9020-105 Funchal, Portugal
| | - Gabriele Rocchetti
- Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy
| | - Luigi Lucini
- Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy
| | - José S Câmara
- CQM - Centro de Química da Madeira, Universidade da Madeira, Campus Universitário da Penteada, 9020-105 Funchal, Portugal; Departamento de Química, Faculdade de Ciências Exatas e da Engenharia, Universidade da Madeira. Campus da Penteada, 9020-105 Funchal, Portugal
| | - Thiago Mendanha Cruz
- Department of Chemistry, State University of Ponta Grossa, Av. Carlos Cavalcanti, 4748, 84030-900 Ponta Grossa, Brazil
| | - Mariza Boscacci Marques
- Department of Chemistry, State University of Ponta Grossa, Av. Carlos Cavalcanti, 4748, 84030-900 Ponta Grossa, Brazil
| | - Daniel Granato
- Food Processing and Quality, Natural Resources Institute Finland (Luke) - Latokartanonkaari 9, FI- 00790 Helsinki, Finland; Department of Biological Sciences, Faculty of Science and Engineering, University of Limerick, V94 T9PX Limerick, Ireland.
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Cruz TM, Santos JS, do Carmo MAV, Hellström J, Pihlava JM, Azevedo L, Granato D, Marques MB. Extraction optimization of bioactive compounds from ora-pro-nobis (Pereskia aculeata Miller) leaves and their in vitro antioxidant and antihemolytic activities. Food Chem 2021; 361:130078. [PMID: 34023692 DOI: 10.1016/j.foodchem.2021.130078] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/04/2020] [Revised: 04/29/2021] [Accepted: 05/08/2021] [Indexed: 11/18/2022]
Abstract
Ora-pro-nobis (Pereskia aculeata Miller) is a non-conventional food plant common in Brazil. The objective of this study was to optimize the extraction of bioactive phenolic compounds from ora-pro-nobis leaves by employing solvent mixtures. Ten extracts were obtained with water, ethanol, acetone, and their binary and ternary mixtures, evaluating the chemical composition, antioxidant activity and bioactivities in vitro. The response surface methodology was applied to model the results and calculate the optimal solvent composition, which is 60% water, 40% ethanol and 0% acetone. The optimized extract is rich in phenolic compounds (64 mg GAE/g) and proteins (823 mg/g) and presents antioxidant activity (in intracellular media as well) and inhibits lipid peroxidation (32%) along with hypotonic hemolysis (H50 = 0.339%), it does not present toxicity in vitro against cancer and normal cells. This is the first report of chicoric, caffeoyl-hexaric and coumaroyl-hexaric acids and some glycosylate derivatives of flavonols in ora-pro-nobis leaves.
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Affiliation(s)
- Thiago Mendanha Cruz
- Graduation Program in Chemistry, State University of Ponta Grossa, Av. Carlos Cavalcanti, 4748, 84030-900 Ponta Grossa, PR, Brazil
| | - Jânio Sousa Santos
- Graduation Program in Food Science and Technology, State University of Ponta Grossa, Av. Carlos Cavalcanti, 4748, 84030-900 Ponta Grossa, PR, Brazil
| | | | - Jarkko Hellström
- Food Processing and Quality, Production Systems Unit - Natural Resources Institute Finland (Luke), Latokartanonkaari 9, 00790 Helsinki, Finland
| | - Juha-Matti Pihlava
- Food Processing and Quality, Production Systems Unit - Natural Resources Institute Finland (Luke), Latokartanonkaari 9, 00790 Helsinki, Finland
| | - Luciana Azevedo
- Nutrition Faculty, Federal University of Alfenas, Rua Gabriel Monteiro da Silva, 714, 37130-000 Alfenas, MG, Brazil
| | - Daniel Granato
- Graduation Program in Food Science and Technology, State University of Ponta Grossa, Av. Carlos Cavalcanti, 4748, 84030-900 Ponta Grossa, PR, Brazil; Food Processing and Quality, Production Systems Unit - Natural Resources Institute Finland (Luke), Latokartanonkaari 9, 00790 Helsinki, Finland
| | - Mariza Boscacci Marques
- Graduation Program in Chemistry, State University of Ponta Grossa, Av. Carlos Cavalcanti, 4748, 84030-900 Ponta Grossa, PR, Brazil.
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Fidelis M, Santos JS, Escher GB, Rocha RS, Cruz AG, Cruz TM, Marques MB, Nunes JB, do Carmo MAV, de Almeida LA, Kaneshima T, Azevedo L, Granato D. Polyphenols of jabuticaba [Myrciaria jaboticaba (Vell.) O.Berg] seeds incorporated in a yogurt model exert antioxidant activity and modulate gut microbiota of 1,2-dimethylhydrazine-induced colon cancer in rats. Food Chem 2021; 334:127565. [PMID: 32717686 DOI: 10.1016/j.foodchem.2020.127565] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/19/2020] [Revised: 07/01/2020] [Accepted: 07/09/2020] [Indexed: 12/15/2022]
Abstract
The chemical composition, antioxidant activity (AA), cytotoxic activity, antihemolytic effects, and enzyme inhibition (EI) of lyophilized jabuticaba (Myrciaria jaboticaba) seed extract (LJE) was studied. The main compounds found were castalagin, vescalagin, procyanidin A2, and ellagic acid. LJE was more toxic to cancer cells than to normal cells, meaning relative toxicological safety. This cytotoxic effect can be attributed to the pro-oxidant effect observed in the reactive oxygen species (ROS) generation assay. LJE inhibited α-amylase, α-glucosidase, and ACE-I activities and protected human erythrocytes from hemolysis. LJE was incorporated into yogurts at different concentrations and the total phenolic content, AA, and EI increased in a dose-dependent manner. LJE-containing yogurt presented 86% sensory acceptance. The yogurt was administered to Wistar rats bearing cancer and it modulated the gut bacterial microbiota, having a prebiotic effect. LJE is a potential functional ingredient for food companies looking for TPC, AA, and prebiotic effect in vivo.
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Affiliation(s)
- Marina Fidelis
- Department of Food Engineering, State University of Ponta Grossa (UEPG), Av. Carlos Cavalcanti, 4748, 84030-900, Ponta Grossa, Brazil
| | - Jânio Sousa Santos
- Department of Food Engineering, State University of Ponta Grossa (UEPG), Av. Carlos Cavalcanti, 4748, 84030-900, Ponta Grossa, Brazil
| | - Graziela Bragueto Escher
- Department of Food Engineering, State University of Ponta Grossa (UEPG), Av. Carlos Cavalcanti, 4748, 84030-900, Ponta Grossa, Brazil
| | - Ramon Silva Rocha
- Federal Institute of Education, Science and Technology from Rio de Janeiro (IFRJ), 20270-021 Rio de Janeiro, Brazil
| | - Adriano Gomes Cruz
- Federal Institute of Education, Science and Technology from Rio de Janeiro (IFRJ), 20270-021 Rio de Janeiro, Brazil
| | - Thiago Mendanha Cruz
- Department of Chemistry, State University of Ponta Grossa, 84030-900, Ponta Grossa, Brazil
| | | | - Juliana Barbosa Nunes
- Department of Pathology, College of Medicine, University of São Paulo, São Paulo, Brazil
| | | | - Leonardo Augusto de Almeida
- Department of Microbiology and Immunology, Federal University of Alfenas, Rua Gabriel Monteiro da Silva, 714, 37130-000, Alfenas, Brazil
| | - Tai Kaneshima
- Department of Nutritional Science and Food Safety, Faculty of Applied Biosciences, Tokyo University of Agriculture, Tokyo 156-8502, Japan
| | - Luciana Azevedo
- Faculty of Nutrition, Federal University of Alfenas, Rua Gabriel Monteiro da Silva, 714, 37130-000, Alfenas, Brazil.
| | - Daniel Granato
- Department of Food Engineering, State University of Ponta Grossa (UEPG), Av. Carlos Cavalcanti, 4748, 84030-900, Ponta Grossa, Brazil; Food Processing and Quality, Innovative Food System, Production Systems Unit, Natural Resources Institute Finland (Luke), Tietotie 2, FI-02150 Espoo, Finland.
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Santos JS, Leal AS, Escher GB, Cruz AG, Cruz TM, Hellström J, Pihlava JM, Granato D. Effects of an herbal extract composed of white tea, roasted yerba mate and fermented rooibos on the antioxidant activity and sensory properties of popsicles manufactured with different protein sources. ACTA ACUST UNITED AC 2020. [DOI: 10.31665/jfb.2020.11240] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
Abstract
Popsicle-type edible ice cream is consumed worldwide for its sensory properties. However, its nutritional composition is limited to carbohydrates, sweeteners and synthetic flavors. In this work, the objective was to develop popsicles manufactured with different protein sources (rice protein, concentrated bovine milk whey protein and a mixture of both proteins) and added with an herbal lyophilized extract (LME) composed of white tea, fermented rooibos, and roasted yerba mate. Six formulations were produced and their proximate composition, physicochemical properties, sensory acceptability, total phenolic content, condensed tannins, and in vitro antioxidant activity determined. Popsicles added with LME showed a higher total phenolic content compared to the controls (without LME). The popsicles formulated with animal protein and LME showed the highest antioxidant activity as measured by the DPPH and FRAP assays. In relation to sensory analysis, the highest acceptance rates, 91 and 88%, were observed in formulations added with animal protein without and with LME, respectively. On the other hand, the vegan formulation added with LME had the lowest acceptance rate (69%). Overall, the addition of LME and concentrated bovine whey protein provides a viable option for the development of phenolic-rich protein-based popsicles.
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Bragueto Escher G, Cardoso Borges LDC, Sousa Santos J, Mendanha Cruz T, Boscacci Marques M, Araújo Vieira do Carmo M, Azevedo L, M. Furtado M, S. Sant’Ana A, Wen M, Zhang L, Granato D. From the Field to the Pot: Phytochemical and Functional Analyses of Calendula officinalis L. Flower for Incorporation in an Organic Yogurt. Antioxidants (Basel) 2019; 8:antiox8110559. [PMID: 31731768 PMCID: PMC6912323 DOI: 10.3390/antiox8110559] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/18/2019] [Revised: 11/12/2019] [Accepted: 11/14/2019] [Indexed: 01/01/2023] Open
Abstract
Edible flowers have been used as ingredients because of their biological activities, taste, and overall appearance. This research was aimed to characterize the chemical composition and in vitro antioxidant activity of the marigold flower (Calendula officinalis L.) extracted with different proportions of water and ethyl alcohol, and the lyophilized extract with higher content of antioxidant compounds was incorporated into an organic yogurt. Results showed that the hydroalcoholic extract (50:50 v/v) presented the highest total phenolic content (TPC), flavonoids, and antioxidant activity (ferric reducing antioxidant power (FRAP), total reducing capacity (TRC), and Cu2+/Fe2+ chelating ability). Phenolic acids and flavonoids were quantified in the extract by LC-DAD, while 19 compounds were tentatively identified by ESI-MS/MS. The lyophilized marigold extract (LME) also inhibited 12% of Wistar rat’s brain lipid oxidation in vitro, inhibited α-amylase, and α-glucosidase activities, but showed no cytotoxicity towards cancerous cells (HCT8 and A549). However, marigold flower extract protected human erythrocytes against mechanical stress. When added into an organic yogurt model (0 to 1.5%), LME increased TPC and antioxidant activity (2,2-diphenyl-1-picrylhydrazyl (DPPH) and TRC), and the sensory analysis showed that the organic yogurt had an acceptance of 80.4%. Our results show that the use of LME may be a technological strategy to increase the content of bioactive compounds in yogurts.
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Affiliation(s)
- Graziela Bragueto Escher
- Food Science and Technology Graduate Program, State University of Ponta Grossa, 84030-900 Ponta Grossa, Paraná, Brazil;
- Correspondence: (D.G.); (G.B.E.); Tel.: +358-504086642 (D.G.); +55-41999608588 (G.B.E.)
| | | | - Jânio Sousa Santos
- Food Science and Technology Graduate Program, State University of Ponta Grossa, 84030-900 Ponta Grossa, Paraná, Brazil;
| | - Thiago Mendanha Cruz
- Department of Chemistry, State University of Ponta Grossa, 84030-900 Ponta Grossa, Paraná, Brazil; (T.M.C.); (M.B.M.)
| | - Mariza Boscacci Marques
- Department of Chemistry, State University of Ponta Grossa, 84030-900 Ponta Grossa, Paraná, Brazil; (T.M.C.); (M.B.M.)
| | - Mariana Araújo Vieira do Carmo
- Department of Biological Sciences, Federal University of Alfenas, 37130-000 Alfenas, Minas Gerais, Brazil; (M.A.V.d.C.); (L.A.)
| | - Luciana Azevedo
- Department of Biological Sciences, Federal University of Alfenas, 37130-000 Alfenas, Minas Gerais, Brazil; (M.A.V.d.C.); (L.A.)
| | - Marianna M. Furtado
- Department of Food Science, Faculty of Food Engineering, University of Campinas, 13083-862 Campinas, São Paulo, Brazil; (M.M.F.); (A.S.S.)
| | - Anderson S. Sant’Ana
- Department of Food Science, Faculty of Food Engineering, University of Campinas, 13083-862 Campinas, São Paulo, Brazil; (M.M.F.); (A.S.S.)
| | - Mingchun Wen
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China; (M.W.); (L.Z.)
| | - Liang Zhang
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China; (M.W.); (L.Z.)
| | - Daniel Granato
- Food Science and Technology Graduate Program, State University of Ponta Grossa, 84030-900 Ponta Grossa, Paraná, Brazil;
- Food Processing and Quality, Innovative Food System, Production Systems Unit—Natural Resources Institute Finland (Luke)—Tietotie 2, FI-02150 Espoo, Finland
- Correspondence: (D.G.); (G.B.E.); Tel.: +358-504086642 (D.G.); +55-41999608588 (G.B.E.)
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Schechtel SL, de Matos VCR, Santos JS, Cruz TM, Marques MB, Wen M, Zhang L, Furtado MM, Sant'Ana AS, Vieira do Carmo MA, Azevedo L, Ribeiro JCB, Granato D. Flaxleaf Fleabane Leaves (Conyza bonariensis), A New Functional Nonconventional Edible Plant? J Food Sci 2019; 84:3473-3482. [PMID: 31721214 DOI: 10.1111/1750-3841.14848] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [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: 08/13/2019] [Revised: 09/21/2019] [Accepted: 09/25/2019] [Indexed: 12/22/2022]
Abstract
This work aimed to investigate the phytochemical composition, nutritional value, antioxidant, antihemolytic, antihyperglycemic, and antiproliferative activities of flaxleaf fleabane (Conyza bonariensis) leaves. Different concentrations of water and ethanol (0:100, 25:75, 50:50, 75:25, and 100:0 v/v) were used in the extraction process and results showed that the hydroalcoholic extract (50:50 v/v) presented the highest total phenolics, ortho-diphenolics, Folin-Ciocalteu reducing capacity, FRAP, and Fe2+ chelating ability values. Flaxleaf fleabane leaves (FFL) contained 19.6 g/100 g of fibers and 26 g/100 g of proteins. Ellagic acid, procyanidin A2, caffeic, rosmarinic, gallic, and 2,5-dihydroxybenzoic acids were the main phenolics. This phenolic-rich extract inhibited the lipid oxidation of Wistar rat brain (IC50 = 863.0 mg GAE/L), inhibited α-glucosidase activity (IC50 = 435.4 µg/mL), protected human erythrocytes against mechanical hemolysis at different osmolarity conditions, and showed cytotoxic/antiproliferative effects against human ileocecal adenocarcinoma cells (HCT8; IC50 = 552.6 µg/mL) but no cytotoxicity toward noncancerous human lung fibroblast (IMR90). Overall, FFL showed potential to be explored by food companies to be a source of proteins, natural color substances, and phenolic compounds. PRACTICAL APPLICATION: Flaxleaf fleabane leaves (FFL) are usually burnt or partially given to cattle, without a proper utilization as a source of nutrients for human nutrition. Here, we studied the nutritional composition, phenolic composition, and toxicological aspects of FFL using different biological protocols. FFL was proven to be a rich source of proteins and dietary fibers and showed antioxidant activity measured by chemical and in vitro biological assays. Additionally, as it did protected human red cells and did not show cytotoxicity, we assume FFL has relative safety to be consumed as a nonconventional edible plant.
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Affiliation(s)
- Suzane Lucas Schechtel
- Dept. of Food Engineering, State Univ. of Ponta Grossa, Av. Carlos Cavalcanti, 4748, 84030-900, Ponta Grossa, Brazil
| | | | - Jânio Sousa Santos
- Graduation School of Food Science and Technology, State Univ. of Ponta Grossa, Av. Carlos Cavalcanti, 4748, 84030-900, Ponta Grossa, Brazil
| | - Thiago Mendanha Cruz
- Dept. of Chemistry, State Univ. of Ponta Grossa, Av. Carlos Cavalcanti, 4748, 84030-900, Ponta Grossa, Brazil
| | - Mariza Boscacci Marques
- Dept. of Chemistry, State Univ. of Ponta Grossa, Av. Carlos Cavalcanti, 4748, 84030-900, Ponta Grossa, Brazil
| | - Mingchun Wen
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural Univ., Hefei, 230036, P. R. China
| | - Liang Zhang
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural Univ., Hefei, 230036, P. R. China
| | - Marianna Miranda Furtado
- Faculty of Food Engineering, Dept. of Food Science, Univ. of Campinas, Rua Monteiro Lobato, 80, 13083-862, Campinas, Brazil
| | - Anderson S Sant'Ana
- Faculty of Food Engineering, Dept. of Food Science, Univ. of Campinas, Rua Monteiro Lobato, 80, 13083-862, Campinas, Brazil
| | | | - Luciana Azevedo
- Faculty of Nutrition, Federal Univ. of Alfenas, Rua Gabriel Monteiro da Silva, 714, 37130-000, Alfenas, Brazil
| | | | - Daniel Granato
- Food Processing and Quality, Production Systems Unit - Natural Resources Institute Finland (Luke) - Tietotie 2, Espoo, FI-02150, Finland
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Migliorini AA, Piroski CS, Daniel TG, Cruz TM, Escher GB, Vieira do Carmo MA, Azevedo L, Marques MB, Granato D, Rosso ND. Red Chicory (Cichorium intybus) Extract Rich in Anthocyanins: Chemical Stability, Antioxidant Activity, and Antiproliferative Activity In Vitro. J Food Sci 2019; 84:990-1001. [PMID: 30945309 DOI: 10.1111/1750-3841.14506] [Citation(s) in RCA: 29] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2018] [Revised: 02/13/2019] [Accepted: 02/15/2019] [Indexed: 12/14/2022]
Abstract
Red chicory leaves are appreciated sensorially and their constituents contain bioactive properties. The objectives of this study were as follows: to use an experimental design to extract anthocyanins from red chicory in aqueous solution at pH 2.5; to determine the stability of the extracts in relation to temperature and pH; and to evaluate the antioxidant activity and in vitro cytotoxic effect of the lyophilized and purified extracts. The best extraction conditions for the bioactive compounds from red chicory were a temperature of 64.2 °C for 25 min; the anthocyanin content was 73.53 ± 0.13 mg per 100 g fresh weight basis sample. The EC50 (Half maximal effective concentration) value for the antioxidant activity assay in relation to DPPH (2,2-diphenyl-1-picrylhydrazyl) with optimized extract was 0.363, which corresponds to a concentration of 39.171 µmol/L of anthocyanins. The activation energy for the degradation reaction of the anthocyanins from the red chicory extract was 84.88 kJ/mol. The optimized extract, which was rich in anthocyanins, showed chemical and biological antioxidant activity (protection against erythrocyte hemolysis) and inhibited lipid peroxidation in vitro. The Cichorium intybus L. extracts interfered on the levels of reactive oxygen species generation and the crude extract did not present procarcinogenic effect. PRACTICAL APPLICATION: Red chicory is basically consumed as a part of traditional dishes worldwide. Here, we developed a process to extract and purify the anthocyanins from Cichorium intybus leaves and test the extracts in terms of the chemical composition, thermal stability, antioxidant activity, and antiproliferative effects. The anthocyanin-rich extract presented antioxidant activity in chemical and biological assays and low cytotoxicity and cytoprotective effects in relation to HepG2, HCT8, and Caco-2 cell lines. Additionally, the red chicory extract protected human erythrocytes against hemolysis. This extract may be used as a natural colorant/antioxidant in foods.
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Affiliation(s)
- Aline Alves Migliorini
- Graduation Program in Food Science and Technology, State Univ. of Ponta Grossa, Av. Carlos Cavalcanti, 4748, 84030-900, Ponta Grossa, Brazil
| | - Camila Sztoltz Piroski
- Graduation Program in Food Science and Technology, State Univ. of Ponta Grossa, Av. Carlos Cavalcanti, 4748, 84030-900, Ponta Grossa, Brazil
| | - Taiana Gomes Daniel
- Graduation Program in Food Science and Technology, State Univ. of Ponta Grossa, Av. Carlos Cavalcanti, 4748, 84030-900, Ponta Grossa, Brazil
| | - Thiago Mendanha Cruz
- Department of Chemistry, State Univ. of Ponta Grossa, Av. Carlos Cavalcanti, 4748, 84030-900, Ponta Grossa, Brazil
| | - Graziela Bragueto Escher
- Graduation Program in Food Science and Technology, State Univ. of Ponta Grossa, Av. Carlos Cavalcanti, 4748, 84030-900, Ponta Grossa, Brazil
| | - Mariana Araújo Vieira do Carmo
- Department of Biological Sciences, Federal University of Alfenas, Rua Gabriel Monteiro da Silva, 714, 37130-000, Alfenas, Brazil
| | - Luciana Azevedo
- Department of Biological Sciences, Federal University of Alfenas, Rua Gabriel Monteiro da Silva, 714, 37130-000, Alfenas, Brazil
| | - Mariza Boscacci Marques
- Department of Chemistry, State Univ. of Ponta Grossa, Av. Carlos Cavalcanti, 4748, 84030-900, Ponta Grossa, Brazil
| | - Daniel Granato
- Graduation Program in Food Science and Technology, State Univ. of Ponta Grossa, Av. Carlos Cavalcanti, 4748, 84030-900, Ponta Grossa, Brazil
| | - Neiva Deliberali Rosso
- Graduation Program in Food Science and Technology, State Univ. of Ponta Grossa, Av. Carlos Cavalcanti, 4748, 84030-900, Ponta Grossa, Brazil
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