1
|
Razola-Díaz MDC, De Montijo-Prieto S, Guerra-Hernández EJ, Jiménez-Valera M, Ruiz-Bravo A, Gómez-Caravaca AM, Verardo V. Fermentation of Orange Peels by Lactic Acid Bacteria: Impact on Phenolic Composition and Antioxidant Activity. Foods 2024; 13:1212. [PMID: 38672885 PMCID: PMC11049403 DOI: 10.3390/foods13081212] [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: 03/19/2024] [Revised: 04/08/2024] [Accepted: 04/12/2024] [Indexed: 04/28/2024] Open
Abstract
Orange processing generates peel by-products rich in phenolic compounds, particularly flavanones like hesperidin and narirutin, offering potential health benefits. Utilizing these by-products is of significant interest in supporting Spain's circular bioeconomy. Therefore, the aim of this study was to investigate the fermentation of orange peels by different lactic acid bacteria (LAB) strains and its impact on phenolic composition and antioxidant activity. Three different LAB strains, two Lactiplantibacillus plantarum, and one Levilactobacillus brevis were utilized. The phenolic compounds were measured by HPLC-ESI-TOF-MS, and antioxidant activity was assessed using DPPH and ABTS methods. The growth of the LAB strains varied, showing initial increases followed by gradual declines, with strain-specific patterns observed. Medium acidification occurred during fermentation. A phenolic analysis revealed an 11% increase in phenolic acids in peels fermented by La. plantarum CECT 9567-C4 after 24 h, attributed to glycosylation by LAB enzymes. The flavonoid content exhibited diverse trends, with Le. brevis showing an 8% increase. The antioxidant assays demonstrated strain- and time-dependent variations. Positive correlations were found between antioxidant activity and total phenolic compounds. The results underscore the importance of bacterial selection and fermentation time for tailored phenolic composition and antioxidant activity in orange peel extracts. LAB fermentation, particularly with La. plantarum CECT 9567 and Le. brevis, holds promise for enhancing the recovery of phenolic compounds and augmenting antioxidant activity in orange peels, suggesting potential applications in food and beverage processing.
Collapse
Affiliation(s)
- María del Carmen Razola-Díaz
- Department of Nutrition and Food Science, Campus of Cartuja, University of Granada, 18011 Granada, Spain; (M.d.C.R.-D.); (E.J.G.-H.)
- Institute of Nutrition and Food Technology ‘José Mataix’, Biomedical Research Center, University of Granada, Avda del Conocimiento sn, 18100 Granada, Spain
| | - Soumi De Montijo-Prieto
- Department of Microbiology, Campus of Cartuja, University of Granada, 18071 Granada, Spain; (S.D.M.-P.); (M.J.-V.); (A.R.-B.)
| | - Eduardo Jesús Guerra-Hernández
- Department of Nutrition and Food Science, Campus of Cartuja, University of Granada, 18011 Granada, Spain; (M.d.C.R.-D.); (E.J.G.-H.)
| | - María Jiménez-Valera
- Department of Microbiology, Campus of Cartuja, University of Granada, 18071 Granada, Spain; (S.D.M.-P.); (M.J.-V.); (A.R.-B.)
| | - Alfonso Ruiz-Bravo
- Department of Microbiology, Campus of Cartuja, University of Granada, 18071 Granada, Spain; (S.D.M.-P.); (M.J.-V.); (A.R.-B.)
| | - Ana María Gómez-Caravaca
- Institute of Nutrition and Food Technology ‘José Mataix’, Biomedical Research Center, University of Granada, Avda del Conocimiento sn, 18100 Granada, Spain
- Department of Analytical Chemistry, Faculty of Sciences, University of Granada, Avd. Fuentenueva s/n, 18071 Granada, Spain
| | - Vito Verardo
- Department of Nutrition and Food Science, Campus of Cartuja, University of Granada, 18011 Granada, Spain; (M.d.C.R.-D.); (E.J.G.-H.)
- Institute of Nutrition and Food Technology ‘José Mataix’, Biomedical Research Center, University of Granada, Avda del Conocimiento sn, 18100 Granada, Spain
| |
Collapse
|
2
|
Razola-Díaz MDC, Aznar-Ramos MJ, Benítez G, Gómez-Caravaca AM, Verardo V. Exploring the potential of phenolic and antioxidant compounds in new Rosaceae fruits. J Sci Food Agric 2024; 104:3705-3718. [PMID: 38160248 DOI: 10.1002/jsfa.13255] [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] [Subscribe] [Scholar Register] [Received: 10/05/2023] [Revised: 12/18/2023] [Accepted: 12/28/2023] [Indexed: 01/03/2024]
Abstract
BACKGROUND Rosaceae fruits have been used in traditional medicine for the prevention and treatment of diseases. However, these fruits have not extensively been studied regarding their phenolic composition. Thus, this research focuses on the determination of phenolic compounds by high-performance liquid chromatography electrospray ionization time-of-flight mass spectrometry, flavan-3-ols by high-performance liquid chromatography with fluorescence detection, and the antioxidant activity by 2,2-diphenyl-1-picrylhydrazyl, 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid), and ferric reducing antioxidant power of the fruits of five species of genera Crataegus and Sorbus (Rosaceae). RESULTS We found a total of 71 phenolic compounds from which 30 were identified in these berries for the first time. Crataegus monogyna and Crataegus laciniata revealed higher total phenolic and flavan-3-ol contents than the other species and the highest antioxidant activities. CONCLUSIONS Therefore, the fruits evaluated have demonstrated to be important sources of bioactive compounds with huge potential for being used in nutraceutical or food scopes. Additional studies could be needed to evaluate the influence of the different production areas on the phenolic content. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
Collapse
Affiliation(s)
| | | | - Guillermo Benítez
- Department of Botany, Faculty of Pharmacy, University of Granada, Granada, Spain
| | - Ana María Gómez-Caravaca
- Department of Analytical Chemistry, Faculty of Sciences, University of Granada, Granada, Spain
- Institute of Nutrition and Food Technology 'José Mataix', Biomedical Research Centre, University of Granada, Granada, Spain
| | - Vito Verardo
- Department of Nutrition and Food Science, University of Granada, Granada, Spain
- Institute of Nutrition and Food Technology 'José Mataix', Biomedical Research Centre, University of Granada, Granada, Spain
| |
Collapse
|
3
|
López-Gámez G, del Pino-García R, López-Bascón MA, Verardo V. Improving Tenebrio molitor Growth and Nutritional Value through Vegetable Waste Supplementation. Foods 2024; 13:594. [PMID: 38397571 PMCID: PMC10887794 DOI: 10.3390/foods13040594] [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: 01/29/2024] [Revised: 02/13/2024] [Accepted: 02/15/2024] [Indexed: 02/25/2024] Open
Abstract
Huge amounts of vegetable wastes are generated by the food industry. Their bioconversion into valuable products (e.g., insect flours or biofertilizer) through insect farming is a promising solution to reduce their negative environmental and economic impacts. This study evaluates the growth of Tenebrio molitor larvae and their nutritional profile after supplementing their diets with vegetable wastes. Over a 6-week period, 45-day larvae were fed a diet comprising wheat bran supplemented (1:1) with cucumber or tomato wastes from both conventional and ecological crops. The control diet consisted of wheat bran and an equivalent amount of water to compensate for the waste moisture. Larval weight was measured weekly, and length measures were taken fortnightly. Nutritional composition and fatty acid profile were analyzed at the end of the study in 90-day larvae. Regardless of using vegetable waste from conventional or ecological harvesting, the weight of 6-week supplemented larvae almost doubled that of larvae fed with just wheat bran, and their length was 15% higher. Supplementation also increased larval polyunsaturated fatty acid percentage by 22-37%, with linoleic acid being the most abundant. Likewise, larval protein content reached 50% after supplementation. This study demonstrates that both cucumber and tomato wastes from conventional or ecological crops are excellent supplements for T. molitor's diet, improving their nutritional value and reducing the time necessary for larvae growth.
Collapse
Affiliation(s)
- Gloria López-Gámez
- Research and Development of Functional Food Center (CIDAF), Avda. del Conocimiento, 37, 18016 Granada, Spain; (R.d.P.-G.); (M.A.L.-B.); (V.V.)
| | - Raquel del Pino-García
- Research and Development of Functional Food Center (CIDAF), Avda. del Conocimiento, 37, 18016 Granada, Spain; (R.d.P.-G.); (M.A.L.-B.); (V.V.)
| | - María Asunción López-Bascón
- Research and Development of Functional Food Center (CIDAF), Avda. del Conocimiento, 37, 18016 Granada, Spain; (R.d.P.-G.); (M.A.L.-B.); (V.V.)
| | - Vito Verardo
- Research and Development of Functional Food Center (CIDAF), Avda. del Conocimiento, 37, 18016 Granada, Spain; (R.d.P.-G.); (M.A.L.-B.); (V.V.)
- Department of Nutrition and Food Science, Campus of Cartuja, University of Granada, 18071 Granada, Spain
- Institute of Nutrition and Food Technology Jose Mataix, Biomedical Research Center, University of Granada, Avda. Conocimiento s/n, 18100 Granada, Spain
| |
Collapse
|
4
|
López-Gámez G, Del Pino-García R, López-Bascón MA, Verardo V. From feed to functionality: Unravelling the nutritional composition and techno-functional properties of insect-based ingredients. Food Res Int 2024; 178:113985. [PMID: 38309922 DOI: 10.1016/j.foodres.2024.113985] [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: 10/16/2023] [Revised: 01/02/2024] [Accepted: 01/05/2024] [Indexed: 02/05/2024]
Abstract
In recent years, there has been a growing interest in using insects as a sustainable resource for biorefinery processes. This emerging field aims to convert insect biomass into valuable products while minimizing waste. The integration of emerging green technologies and the efficient extraction of high-value compounds from insects offer promising avenues for addressing the growing demand for sustainable food production and resource utilization. The review examines the impact of dietary modifications on the nutritional profile of insects. It highlights the potential for manipulating insect feed to optimize protein quality, amino acid profile, lipid content and fatty acid composition. Additionally, innovative green processing technologies such as ultrasound, high pressure processing, pulsed electric fields, cold plasma and enzymatic hydrolysis are discussed for their ability to enhance the extraction and techno-functional properties of insect-based ingredients. The review finds that dietary modifications can impact the nutritional composition of insects, allowing the customization of their nutrient content. By optimizing the insect feed, it is possible to increase the quantity and improve the quality of essential nutrients like proteins or lipids in the derived ingredients. Moreover, alternative processing technologies can improve the techno-functional properties (e.g., solubility, water and oil holding capacities, among others) of insect-based ingredients by modifying proteins' conformation. By harnessing these strategies, researchers and industry professionals can unlock the full potential of insects as a sustainable and nutritional food source, paving the way for innovative insect-based food products.
Collapse
Affiliation(s)
- Gloria López-Gámez
- Research and Development of Functional Food Center (CIDAF), Avda. del Conocimiento, 37, 18016 Granada, Spain.
| | - Raquel Del Pino-García
- Research and Development of Functional Food Center (CIDAF), Avda. del Conocimiento, 37, 18016 Granada, Spain.
| | - María Asunción López-Bascón
- Research and Development of Functional Food Center (CIDAF), Avda. del Conocimiento, 37, 18016 Granada, Spain.
| | - Vito Verardo
- Research and Development of Functional Food Center (CIDAF), Avda. del Conocimiento, 37, 18016 Granada, Spain; Department of Nutrition and Food Science, Campus of Cartuja, University of Granada, 18071 Granada, Spain; Institute of Nutrition and Food Technology 'José Mataix', Biomedical Research Center, University of Granada, Avda. Conocimiento s/n, 18100 Granada, Spain.
| |
Collapse
|
5
|
Prevete G, Carvalho LG, Del Carmen Razola-Diaz M, Verardo V, Mancini G, Fiore A, Mazzonna M. Ultrasound assisted extraction and liposome encapsulation of olive leaves and orange peels: How to transform biomass waste into valuable resources with antimicrobial activity. Ultrason Sonochem 2024; 102:106765. [PMID: 38232412 PMCID: PMC10827538 DOI: 10.1016/j.ultsonch.2024.106765] [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] [Subscribe] [Scholar Register] [Received: 11/16/2023] [Revised: 12/22/2023] [Accepted: 01/09/2024] [Indexed: 01/19/2024]
Abstract
Every year million tons of by-products and waste from olive and orange processing are produced by agri-food industries, thus triggering environmental and economic problems worldwide. From the perspective of a circular economy model, olive leaves and orange peels can be valorized in valuable products due to the presence of bioactive compounds such as polyphenols exhibiting beneficial effects on human health. The aqueous extracts of olive leaves and orange peels rich in phenolic compounds were prepared by ultrasound-assisted extraction. Both extracts were characterized in terms of yield of extraction, total phenolic content and antioxidant capacity; the polyphenolic profiles were deeper investigated by HPLC-MS analysis. Each extract was included in liposomes composed by a natural phospholipid, 1,2-dioleoyl-sn-glycero-3-phosphocholine,and cholesterol prepared according to the thin-layer evaporation method coupled with a sonication process. The antimicrobial activity of the extracts, free and loaded in liposomes, was investigated according to the broth macrodilution method against different strains of potential bacterial pathogenic species: Staphylococcus aureus (NCIMB 9518), Bacillus subtilis (ATCC 6051) and Enterococcus faecalis (NCIMB 775) as Gram-positive, while Escherichia coli (NCIMB 13302), Pseudomonas aeruginosa (NCIMB 9904) and Klebsiella oxytoca (NCIMB 12259) as Gram-negative. The encapsulation of olive leaves extract in liposomes enhanced its antibacterial activity against S. aureus by an order of magnitude.
Collapse
Affiliation(s)
- Giuliana Prevete
- Department of Chemistry and Technologies of Drug, Sapienza University of Rome, P.le Aldo Moro, 5, 00185 Rome, Italy; CNR-Institute for Biological Systems (ISB), Area della Ricerca di Roma 1, Via Salaria Km 29,300, 00015 Monterotondo, Italy.
| | - Loïc G Carvalho
- School of Applied Science, Division of Engineering and Food Science University of Abertay, Bell Street, DD1 1HG Dundee, Scotland, UK.
| | - Maria Del Carmen Razola-Diaz
- Department of Nutrition and Food Science, University of Granada, Campus of Cartuja s/n, 18071 Granada, Spain; Institute of Nutrition and Food Technology 'José Mataix', Biomedical Research Centre, University of Granada, Avda. del Conocimiento s/n., 18100 Armilla, Granada, Spain.
| | - Vito Verardo
- Department of Nutrition and Food Science, University of Granada, Campus of Cartuja s/n, 18071 Granada, Spain; Institute of Nutrition and Food Technology 'José Mataix', Biomedical Research Centre, University of Granada, Avda. del Conocimiento s/n., 18100 Armilla, Granada, Spain.
| | - Giovanna Mancini
- CNR-Institute for Biological Systems (ISB), Area della Ricerca di Roma 1, Via Salaria Km 29,300, 00015 Monterotondo, Italy.
| | - Alberto Fiore
- School of Applied Science, Division of Engineering and Food Science University of Abertay, Bell Street, DD1 1HG Dundee, Scotland, UK.
| | - Marco Mazzonna
- CNR-Institute for Biological Systems (ISB), Area della Ricerca di Roma 1, Via Salaria Km 29,300, 00015 Monterotondo, Italy.
| |
Collapse
|
6
|
Razola-Díaz MDC, Verardo V, Guerra-Hernández EJ, García-Villanova Ruiz B, Gómez-Caravaca AM. Response Surface Methodology for the Optimization of Flavan-3-ols Extraction from Avocado By-Products via Sonotrode Ultrasound-Assisted Extraction. Antioxidants (Basel) 2023; 12:1409. [PMID: 37507948 PMCID: PMC10376872 DOI: 10.3390/antiox12071409] [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: 05/17/2023] [Revised: 06/30/2023] [Accepted: 07/04/2023] [Indexed: 07/30/2023] Open
Abstract
Avocado peel and seed are the main by-products of avocado processing and are considered as promising sources of phenolic compounds with biological activities. Thus, this research focuses on the establishment, for the first time, of ultrasound-assisted extraction of flavan-3-ols with high antioxidant activity from avocado peel and seed using a sonotrode. Indeed, 2 Box-Behnken designs were performed for 15 experiments, with each design having three independent factors (ratio ethanol/water (v/v), time (min) and amplitude (%)). In both models, the responses included total procyanidins (flavan-3-ols) measured via HPLC-FLD and antioxidant activity measured via DPPH, ABTS and FRAP. The results showed that applying the sonotrode extraction method could increase flavan-3-ols recovery by 54% and antioxidant activity by 62-76% compared to ultrasound bath technology. Therefore, this technology was demonstrated to be a non-thermal, low time-consuming and scalable method that allowed the recovery of flavan-3-ols from avocado by-products that could be used as functional ingredients.
Collapse
Affiliation(s)
- María Del Carmen Razola-Díaz
- Department of Nutrition and Food Science, University of Granada, Campus of Cartuja, 18011 Granada, Spain
- Institute of Nutrition and Food Technology 'José Mataix', Biomedical Research Center, University of Granada, Avda. del Conocimiento s/n, 18100 Granada, Spain
| | - Vito Verardo
- Department of Nutrition and Food Science, University of Granada, Campus of Cartuja, 18011 Granada, Spain
- Institute of Nutrition and Food Technology 'José Mataix', Biomedical Research Center, University of Granada, Avda. del Conocimiento s/n, 18100 Granada, Spain
| | | | | | - Ana María Gómez-Caravaca
- Institute of Nutrition and Food Technology 'José Mataix', Biomedical Research Center, University of Granada, Avda. del Conocimiento s/n, 18100 Granada, Spain
- Department of Analytical Chemistry, Faculty of Sciences, University of Granada, Avda. Fuentenueva s/n, 18071 Granada, Spain
| |
Collapse
|
7
|
Aloisio C, Razola-Díaz MDC, Aznar-Ramos MJ, Longhi MR, Andreatta AE, Verardo V. Optimization of the Extraction Conditions of Bioactive Compounds from Ocimum basilicum Leaves Using Ultrasound-Assisted Extraction via a Sonotrode. Molecules 2023; 28:5286. [PMID: 37446947 DOI: 10.3390/molecules28135286] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [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: 06/07/2023] [Revised: 06/30/2023] [Accepted: 07/03/2023] [Indexed: 07/15/2023] Open
Abstract
Sweet basil (Ocimum basilicum) leaves are rich in bioactive compounds that present therapeutic benefits for human health. Ultrasonic-assisted extraction (UAE) is frequently used to obtain phenolic compounds from plants/herbal sources. However, few works have developed multi-variable studies to find the optimal conditions to extract the maximum amount of compounds, especially when applied to UAE via a sonotrode. The purpose of this work was to perform a multi-variable study by employing a Box-Behnken design to collect the highest active compound content from Ocimum basilicum leaves. The efficacy of the design was endorsed by ANOVA. The studied parameters for UAE via a sonotrode were the ethanol/water ratio, amplitude, and time. The analyzed responses were the rosmarinic acid, the sum of phenolic acids, and the sum of phenolic compounds content. The optimal conditions were found to be 50% ethanol/water, 50% amplitude, and 5 min. Twenty bioactive compounds were identified by HPLC-ESI-TOF-MS when the extract was collected by applying the optimal conditions. Ocimum basilicum may be appreciated as a valuable source of important bioactive substances for pharmaceutical use.
Collapse
Affiliation(s)
- Carolina Aloisio
- Ingeniería de Procesos Sustentables, Facultad Regional San Francisco, Universidad Tecnológica Nacional, San Francisco 2400, Argentina
- Unidad de Investigación y Desarrollo en Tecnología Farmacéutica (UNITEFA), CONICET, Córdoba 5000, Argentina
| | - María Del Carmen Razola-Díaz
- Department of Nutrition and Food Science, Campus of Cartuja, University of Granada, 18071 Granada, Spain
- Institute of Nutrition and Food Technology 'José Matáix', Biomedical Research Center, University of Granada, Avda del Conocimiento s/n., 18100 Granada, Spain
| | - María José Aznar-Ramos
- Department of Nutrition and Food Science, Campus of Cartuja, University of Granada, 18071 Granada, Spain
- Institute of Nutrition and Food Technology 'José Matáix', Biomedical Research Center, University of Granada, Avda del Conocimiento s/n., 18100 Granada, Spain
| | - Marcela R Longhi
- Departamento de Ciencias Farmacéuticas, Facultad de Ciencias Químicas, Universidad Nacional de Córdoba, Ciudad Universitaria, Córdoba 5000, Argentina
| | - Alfonsina E Andreatta
- Ingeniería de Procesos Sustentables, Facultad Regional San Francisco, Universidad Tecnológica Nacional, San Francisco 2400, Argentina
| | - Vito Verardo
- Department of Nutrition and Food Science, Campus of Cartuja, University of Granada, 18071 Granada, Spain
- Institute of Nutrition and Food Technology 'José Matáix', Biomedical Research Center, University of Granada, Avda del Conocimiento s/n., 18100 Granada, Spain
| |
Collapse
|
8
|
Gil-Martínez L, Aznar-Ramos MJ, Del Carmen Razola-Diaz M, Mut-Salud N, Falcón-Piñeiro A, Baños A, Guillamón E, Gómez-Caravaca AM, Verardo V. Establishment of a Sonotrode Extraction Method and Evaluation of the Antioxidant, Antimicrobial and Anticancer Potential of an Optimized Vaccinium myrtillus L. Leaves Extract as Functional Ingredient. Foods 2023; 12:foods12081688. [PMID: 37107483 PMCID: PMC10137389 DOI: 10.3390/foods12081688] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [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: 02/27/2023] [Revised: 03/24/2023] [Accepted: 04/06/2023] [Indexed: 04/29/2023] Open
Abstract
Vaccinium myrtillus L. (bilberry) leaves are an important by-product of berry production that may be used as a source of phenolic compounds which have a positive effect on human health. Therefore, an ultrasound-assisted extraction via sonotrode has been used for the first time to recover bioactive compounds from bilberry leaves. The extraction has been optimized using a Box-Behnken design. The influence of ethanol:water ratio (v/v), time of extraction (min) and amplitude (%) were evaluated considering total phenolic content (TPC) and antioxidant capacity (DPPH and FRAP assays) as dependent variables in a response surface methodology (RSM). Optimum values for the independent factors were 30:70 ethanol/water (v/v), 5 min of extraction and 55% amplitude. The empirical values of the independent variables using the optimized conditions were 217.03 ± 4.92 mg GAE/g d.w. (TPC), 271.13 ± 5.84 mg TE/g d.w. (DPPH) and 312.21 ± 9.30 mg TE/g d.w. (FRAP). The validity of the experimental design was confirmed using ANOVA and the optimal extract was characterized using HPLC-MS. A total of 53 compounds were tentatively identified, of which 22 were found in bilberry leaves for the first time. Among them, chlorogenic acid was the most abundant molecule, representing 53% of the total phenolic compounds identified. Additionally, the antimicrobial and anticancer activities of the optimum extract were tested. Gram-positive bacteria demonstrated high sensitivity to bilberry leaves extract in vitro, with MBC values of 6.25 mg/mL for Listeria monocytogenes, Listeria innocua and Enterococcus faecalis, and 0.8 mg/mL for Staphylococcus aureus and Bacillus cereus. Furthermore, bilberry leaves extract exerted in vitro antiproliferative activity against HT-29, T-84 and SW-837 colon tumor cells with IC50 values of 213.2 ± 2.5, 1140.3 ± 5.2 and 936.5 ± 4.6 μg/mL, respectively. Thus, this rapid ultrasound-assisted extraction method has demonstrated to be an efficient technique to obtain bilberry leaves extract with in vitro antioxidant, antimicrobial and anticancer capacities that may be useful for the food industry as natural preservative or even for the production of functional foods or nutraceuticals.
Collapse
Affiliation(s)
- Lidia Gil-Martínez
- Department of Analytical Chemistry, University of Granada, Avda Fuentenueva, 18071 Granada, Spain
| | - María José Aznar-Ramos
- Department of Nutrition and Food Science, University of Granada, Campus of Cartuja, 18071 Granada, Spain
- Biomedical Research Center, Institute of Nutrition and Food Technology 'José Mataix', University of Granada, Avda del Conocimiento sn., Armilla, 18100 Granada, Spain
| | - Maria Del Carmen Razola-Diaz
- Department of Nutrition and Food Science, University of Granada, Campus of Cartuja, 18071 Granada, Spain
- Biomedical Research Center, Institute of Nutrition and Food Technology 'José Mataix', University of Granada, Avda del Conocimiento sn., Armilla, 18100 Granada, Spain
| | - Nuria Mut-Salud
- Department of Microbiology, University of Granada, Avda Fuentenueva, 18071 Granada, Spain
| | - Ana Falcón-Piñeiro
- Department of Microbiology, University of Granada, Avda Fuentenueva, 18071 Granada, Spain
| | - Alberto Baños
- Department of Microbiology, University of Granada, Avda Fuentenueva, 18071 Granada, Spain
| | - Enrique Guillamón
- Department of Chemical Engineering, University of Granada, Avda Fuentenueva, 18071 Granada, Spain
| | - Ana María Gómez-Caravaca
- Department of Analytical Chemistry, University of Granada, Avda Fuentenueva, 18071 Granada, Spain
- Biomedical Research Center, Institute of Nutrition and Food Technology 'José Mataix', University of Granada, Avda del Conocimiento sn., Armilla, 18100 Granada, Spain
| | - Vito Verardo
- Department of Nutrition and Food Science, University of Granada, Campus of Cartuja, 18071 Granada, Spain
- Biomedical Research Center, Institute of Nutrition and Food Technology 'José Mataix', University of Granada, Avda del Conocimiento sn., Armilla, 18100 Granada, Spain
| |
Collapse
|
9
|
Gil-Martínez L, Mut-Salud N, Ruiz-García JA, Falcón-Piñeiro A, Maijó-Ferré M, Baños A, De la Torre-Ramírez JM, Guillamón E, Verardo V, Gómez-Caravaca AM. Phytochemicals Determination, and Antioxidant, Antimicrobial, Anti-Inflammatory and Anticancer Activities of Blackberry Fruits. Foods 2023; 12:foods12071505. [PMID: 37048326 PMCID: PMC10094647 DOI: 10.3390/foods12071505] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2023] [Revised: 03/17/2023] [Accepted: 03/24/2023] [Indexed: 04/05/2023] Open
Abstract
A comprehensive characterization of the phytochemicals present in a blackberry fruit extract by HPLC-TOF-MS has been carried out. The main compounds in the extract were ursane-type terpenoids which, along with phenolic compounds, may be responsible for the bioactivity of the extract. In vitro antioxidant capacity was assessed through Folin–Ciocalteu (31.05 ± 4.9 mg GAE/g d.w.), FRAP (637.8 ± 3.2 μmol Fe2+/g d.w.), DPPH (IC50 97.1 ± 2.4 μg d.w./mL) and TEAC (576.6 ± 8.3 μmol TE/g d.w.) assays. Furthermore, the extract exerted remarkable effects on in vitro cellular antioxidant activity in HUVEC cells at a concentration of 5 mg/mL. Antimicrobial activity of the extract was also tested. Most sensible microorganisms were Gram-positive bacteria, such as E. faecalis, B. cereus and Gram-negative E. coli (MBC of 12.5 mg/mL). IC50 values against colon tumoral cells HT-29 (4.9 ± 0.2 mg/mL), T-84 (5.9 ± 0.3 mg/mL) and SW-837 (5.9 ± 0.2 mg/mL) were also obtained. Furthermore, blackberry extract demonstrated anti-inflammatory activity inhibiting the secretion of pro-inflammatory IL-8 cytokines in two cellular models (HT-29 and T-84) in a concentration-dependent manner. These results support that blackberry fruits are an interesting source of bioactive compounds that may be useful in the prevention and treatment of different diseases, mainly related to oxidative stress.
Collapse
Affiliation(s)
- Lidia Gil-Martínez
- Department of Analytical Chemistry, University of Granada, Avda Fuentenueva, 18071 Granada, Spain
| | - Nuria Mut-Salud
- Department of Microbiology, University of Granada, Avda Fuentenueva, 18071 Granada, Spain
| | - José Antonio Ruiz-García
- Department of Nutrition and Food Science, University of Granada, Campus of Cartuja, 18071 Granada, Spain
| | - Ana Falcón-Piñeiro
- Department of Microbiology, University of Granada, Avda Fuentenueva, 18071 Granada, Spain
| | | | - Alberto Baños
- Department of Microbiology, University of Granada, Avda Fuentenueva, 18071 Granada, Spain
| | | | - Enrique Guillamón
- Department of Chemical Engineering, University of Granada, Avda Fuentenueva, 18071 Granada, Spain
| | - Vito Verardo
- Department of Nutrition and Food Science, University of Granada, Campus of Cartuja, 18071 Granada, Spain
- Institute of Nutrition and Food Technology ‘José Mataix’, Biomedical Research Centre, University of Granada, Avd. Conocimiento s/n, 18100 Granada, Spain
| | - Ana María Gómez-Caravaca
- Department of Analytical Chemistry, University of Granada, Avda Fuentenueva, 18071 Granada, Spain
- Institute of Nutrition and Food Technology ‘José Mataix’, Biomedical Research Centre, University of Granada, Avd. Conocimiento s/n, 18100 Granada, Spain
| |
Collapse
|
10
|
Russo GL, Langellotti AL, Verardo V, Martín-García B, Oliviero M, Baselice M, Di Pierro P, Sorrentino A, Viscardi S, Marileo L, Sacchi R, Masi P. Bioconversion of Cheese Whey and Food By-Products by Phaeodactylum tricornutum into Fucoxanthin and n-3 Lc-PUFA through a Biorefinery Approach. Mar Drugs 2023; 21:md21030190. [PMID: 36976239 PMCID: PMC10054534 DOI: 10.3390/md21030190] [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: 02/03/2023] [Revised: 02/28/2023] [Accepted: 03/16/2023] [Indexed: 03/29/2023] Open
Abstract
This study investigates the potential of utilizing three food wastes: cheese whey (CW), beet molasses (BM), and corn steep liquor (CSL) as alternative nutrient sources for the cultivation of the diatom Phaeodactylum tricornutum, a promising source of polyunsaturated eicosapentaenoic acid (EPA) and the carotenoid fucoxanthin. The CW media tested did not significantly impact the growth rate of P. tricornutum; however, CW hydrolysate significantly enhances cell growth. BM in cultivation medium enhances biomass production and fucoxanthin yield. The optimization of the new food waste medium was conducted through the application of a response surface methodology (RSM) using hydrolyzed CW, BM, and CSL as factors. The results showed a significant positive impact of these factors (p < 0.005), with an optimized biomass yield of 2.35 g L-1 and a fucoxanthin yield of 3.64 mg L-1 using a medium composed of 33 mL L-1 of CW, 2.3 g L-1 of BM, and 2.24 g L-1 of CSL. The experimental results reported in this study showed that some food by-products from a biorefinery perspective could be utilized for the efficient production of fucoxanthin and other high-added-value products such as eicosapentaenoic acid (EPA).
Collapse
Affiliation(s)
- Giovanni Luca Russo
- CAISIAL Center, University of Naples Federico II, Via Università 133, 80055 Portici, Italy
| | | | - Vito Verardo
- Department of Nutrition and Food Science, Campus of Cartuja, University of Granada, 18071 Granada, Spain
- Institute of Nutrition and Food Technology 'José Mataix', Biomedical Research Center, University of Granada, Avda del Conocimiento sn., 18100 Granada, Spain
| | - Beatriz Martín-García
- Department of Nutrition and Food Science, Campus of Cartuja, University of Granada, 18071 Granada, Spain
- Institute of Nutrition and Food Technology 'José Mataix', Biomedical Research Center, University of Granada, Avda del Conocimiento sn., 18100 Granada, Spain
| | - Maria Oliviero
- Department of Animal Health, Experimental Zooprophylactic Institute of Southern Italy, Via Salute, 2, 80055 Portici, Italy
| | - Marco Baselice
- Department of Civil, Environmental, Land, Construction and Chemistry (DICATECh), Politecnico di Bari, 70126 Bari, Italy
| | - Prospero Di Pierro
- Department of Agricultural Sciences, Unit of Food Science and Technology, University of Naples Federico II, 80055 Portici, Italy
| | - Angela Sorrentino
- CAISIAL Center, University of Naples Federico II, Via Università 133, 80055 Portici, Italy
| | - Sharon Viscardi
- Biotechnology of Functional Foods Laboratory, Camino Sanquilco, Parcela 18, Padre Las Casas 4850827, La Araucanía, Chile
- Núcleo de Investigación en Producción Alimentaria, Universidad Católica de Temuco, Rudecindo Ortega 02950, Temuco 4780694, La Araucanía, Chile
| | - Luis Marileo
- Biotechnology of Functional Foods Laboratory, Camino Sanquilco, Parcela 18, Padre Las Casas 4850827, La Araucanía, Chile
- Programa de Doctorado en Ciencias Agropecuarias, Facultad de Recursos Naturales, Universidad Católica de Temuco, Rudecindo Ortega 02950, Temuco 4813302, La Araucanía, Chile
| | - Raffaele Sacchi
- Department of Agricultural Sciences, Unit of Food Science and Technology, University of Naples Federico II, 80055 Portici, Italy
| | - Paolo Masi
- CAISIAL Center, University of Naples Federico II, Via Università 133, 80055 Portici, Italy
- Department of Agricultural Sciences, Unit of Food Science and Technology, University of Naples Federico II, 80055 Portici, Italy
| |
Collapse
|
11
|
Díaz-de-Cerio E, Girón F, Pérez-Garrido A, Pereira ASP, Gabaldón-Hernández JA, Verardo V, Segura Carretero A, Pérez-Sánchez H. Fishing the Targets of Bioactive Compounds from Psidium guajava L. Leaves in the Context of Diabetes. Int J Mol Sci 2023; 24:ijms24065761. [PMID: 36982836 PMCID: PMC10057723 DOI: 10.3390/ijms24065761] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [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: 11/17/2022] [Revised: 03/02/2023] [Accepted: 03/07/2023] [Indexed: 03/30/2023] Open
Abstract
Psidium guajava L. (guava) leaves have demonstrated their in vitro and in vivo effect against diabetes mellitus (DM). However, there is a lack of literature concerning the effect of the individual phenolic compounds present in the leaves in DM disease. The aim of the present work was to identify the individual compounds in Spanish guava leaves and their potential contribution to the observed anti-diabetic effect. Seventy-three phenolic compounds were identified from an 80% ethanol extract of guava leaves by high performance liquid chromatography coupled to electrospray ionization and quadrupole time-of-flight mass spectrometry. The potential anti-diabetic activity of each compound was evaluated with the DIA-DB web server that uses a docking and molecular shape similarity approach. The DIA-DB web server revealed that aldose reductase was the target protein with heterogeneous affinity for compounds naringenin, avicularin, guaijaverin, quercetin, ellagic acid, morin, catechin and guavinoside C. Naringenin exhibited the highest number of interactions with target proteins dipeptidyl peptidase-4, hydroxysteroid 11-beta dehydrogenase 1, aldose reductase and peroxisome proliferator-activated receptor. Compounds catechin, quercetin and naringenin displayed similarities with the known antidiabetic drug tolrestat. In conclusion, the computational workflow showed that guava leaves contain several compounds acting in the DM mechanism by interacting with specific DM protein targets.
Collapse
Affiliation(s)
- Elixabet Díaz-de-Cerio
- Department of Nutrition and Food Science, University of Granada, Campus of Melilla, 52005 Melilla, Spain
| | - Francisco Girón
- Department of Human Nutrition and Food Technology, Universidad Católica de Murcia UCAM, Campus de los Jerónimos, 30107 Guadalupe, Spain
| | - Alfonso Pérez-Garrido
- Structural Bioinformatics and High Performance Computing Research Group (BIO-HPC), Universidad Católica San Antonio de Murcia (UCAM), 30107 Guadalupe, Spain
| | - Andreia S P Pereira
- Department of Biochemistry, Genetics and Microbiology, University of Pretoria, Pretoria 0083, South Africa
| | | | - Vito Verardo
- Department of Nutrition and Food Science, University of Granada, Campus of Cartuja, 18071 Granada, Spain
- Institute of Nutrition and Food Technology 'José Mataix', Biomedical Research Center, University of Granada, Avda del Conocimiento Sn., 18100 Armilla, Spain
| | - Antonio Segura Carretero
- Structural Bioinformatics and High Performance Computing Research Group (BIO-HPC), Universidad Católica San Antonio de Murcia (UCAM), 30107 Guadalupe, Spain
- Department of Analytical Chemistry, Faculty of Sciences, University of Granada, Avd. Fuentenueva s/n, 18071 Granada, Spain
| | - Horacio Pérez-Sánchez
- Structural Bioinformatics and High Performance Computing Research Group (BIO-HPC), Universidad Católica San Antonio de Murcia (UCAM), 30107 Guadalupe, Spain
| |
Collapse
|
12
|
Razola-Díaz MDC, Aznar-Ramos MJ, Verardo V, Melgar-Locatelli S, Castilla-Ortega E, Rodríguez-Pérez C. Exploring the Nutritional Composition and Bioactive Compounds in Different Cocoa Powders. Antioxidants (Basel) 2023; 12:antiox12030716. [PMID: 36978964 PMCID: PMC10045957 DOI: 10.3390/antiox12030716] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/04/2023] [Revised: 03/04/2023] [Accepted: 03/08/2023] [Indexed: 03/15/2023] Open
Abstract
Cocoa, the main derivative of the seeds of Theobroma cacao L., has been recognized to have several effects on human health including antioxidant and neuro- and cardio-protective effects, among others. These effects have been attributed mainly to its bioactive compounds. In this context, the aim of this work is to evaluate the nutritional composition, bioactive compounds (i.e., phenolic compounds, procyanidins and methylxanthines) and the antioxidant activity of seven different cocoas (alkalized and non-alkalized) from different origins (Peru, Venezuela, Ivory Coast, Dominican Republic, and West Africa). It represents the first stage of a larger project aiming to find high polyphenol cocoa-based nutritional strategies and related biomarkers that may potentiate brain plasticity and cognitive function. Cocoa powders were extracted by ultrasound-assisted technology, and the total phenolic content (TPC) was measured by Folin–Ciocalteu. Methylxanthines (caffeine and theobromine) and procyanidin contents were determined by HPLC-FLD-DAD, and the antioxidant activity was assessed through DPPH, ABTS and FRAP assays. Non-alkalized cocoas showed higher phenolic and procyanidin contents and higher antioxidant activity compared to the alkalized ones. A strongly significant (p < 0.05) positive correlation between the antioxidant activity and the TPC, especially with the total procyanidin content, but not with methylxanthines was found. In conclusion, the non-alkalized cocoas, especially the one from Peru, were the best candidates in terms of bioactive compounds. The cocoa from Peru had a TPC of 57.4 ± 14.4 mg of gallic acid equivalent/g d.w., 28,575.06 ± 62.37 µg of catechin equivalents/g d.w., and 39.15 ± 2.12 mg/g of methylxanthines. Further studies should be undertaken to evaluate its effect on brain plasticity and cognitive function.
Collapse
Affiliation(s)
- María del Carmen Razola-Díaz
- Department of Nutrition and Food Science, Campus of Cartuja, University of Granada, 18011 Granada, Spain
- Biomedical Research Centre, Institute of Nutrition and Food Technology ‘José Mataix’, University of Granada, Avda del Conocimiento sn., 18100 Armilla, Spain
| | - María José Aznar-Ramos
- Department of Nutrition and Food Science, Campus of Cartuja, University of Granada, 18011 Granada, Spain
- Biomedical Research Centre, Institute of Nutrition and Food Technology ‘José Mataix’, University of Granada, Avda del Conocimiento sn., 18100 Armilla, Spain
| | - Vito Verardo
- Department of Nutrition and Food Science, Campus of Cartuja, University of Granada, 18011 Granada, Spain
- Biomedical Research Centre, Institute of Nutrition and Food Technology ‘José Mataix’, University of Granada, Avda del Conocimiento sn., 18100 Armilla, Spain
| | - Sonia Melgar-Locatelli
- Instituto de Investigación Biomédica de Málaga—IBIMA, 29071 Málaga, Spain
- Departamento de Psicobiología y Metodología de las Ciencias del Comportamiento, Facultad de Psicología, Universidad de Málaga, 29071 Málaga, Spain
| | - Estela Castilla-Ortega
- Instituto de Investigación Biomédica de Málaga—IBIMA, 29071 Málaga, Spain
- Departamento de Psicobiología y Metodología de las Ciencias del Comportamiento, Facultad de Psicología, Universidad de Málaga, 29071 Málaga, Spain
| | - Celia Rodríguez-Pérez
- Biomedical Research Centre, Institute of Nutrition and Food Technology ‘José Mataix’, University of Granada, Avda del Conocimiento sn., 18100 Armilla, Spain
- Department of Nutrition and Food Science, Campus of Melilla, University of Granada, C/Santander, 52005 Melilla, Spain
- Instituto de Investigación Biosanitaria ibs.GRANADA, 18012 Granada, Spain
- Correspondence:
| |
Collapse
|
13
|
Messia MC, Cuomo F, Quiquero M, Verardo V, Marconi E. Assessment of Nutritional Value and Maillard Reaction in Different Gluten-Free Pasta. Foods 2023; 12:foods12061221. [PMID: 36981147 PMCID: PMC10048112 DOI: 10.3390/foods12061221] [Citation(s) in RCA: 2] [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] [Received: 02/13/2023] [Revised: 03/06/2023] [Accepted: 03/11/2023] [Indexed: 03/16/2023] Open
Abstract
Evaluating the nutritional quality and thermal damage effects of gluten-free foods is essential to ensure that people with gluten intolerance or celiac disease can safely meet their needs. In this work, fifteen different commercial gluten-free pasta samples made from cereals, pseudocereals, and pulses, alone or in mixed combinations, were analyzed to assess their nutritional value, essential amino acids composition, and protein chemical score. The occurrence of the Maillard reaction was investigated, and the levels of heat treatment markers (furosine, maltulose, hydroxymethylfurfural, and glucosylisomaltol) were determined. Analysis of the furosine values showed that pasta made with the same raw materials can have different degrees of thermal damage. There was no evidence of the Maillard reaction progressing in the advanced phase in any of the samples tested. Finally, the correlation between maltulose and furosine levels demonstrated the usefulness of combining the two markers to assess the extent of thermal damage.
Collapse
Affiliation(s)
- Maria Cristina Messia
- Department of Agricultural Environmental and Food Science, University of Molise, Via F. de Sanctis, 86100 Campobasso, Italy
| | - Francesca Cuomo
- Department of Agricultural Environmental and Food Science, University of Molise, Via F. de Sanctis, 86100 Campobasso, Italy
| | - Michela Quiquero
- Department of Agricultural Environmental and Food Science, University of Molise, Via F. de Sanctis, 86100 Campobasso, Italy
| | - Vito Verardo
- Department of Nutrition and Food Science, University of Granada, Campus of Cartuja s/n, 18071 Granada, Spain
- Institute of Nutrition and Food Technology ‘José Mataix’, Biomedical Research Centre, University of Granada, Avd. Conocimiento s/n, 18100 Armilla, Spain
| | - Emanuele Marconi
- Department of Agricultural Environmental and Food Science, University of Molise, Via F. de Sanctis, 86100 Campobasso, Italy
- Research Unit of Food Science and Human Nutrition, Department of Science and Technology for Humans and the Environment, Università Campus Bio-Medico di Roma, Via Álvaro del Portillo 21, 00128 Rome, Italy
- Correspondence:
| |
Collapse
|
14
|
Rodríguez-Martín NM, Córdoba P, Sarriá B, Verardo V, Pedroche J, Alcalá-Santiago Á, García-Villanova B, Molina-Montes E. Characterizing Meat- and Milk/Dairy-like Vegetarian Foods and Their Counterparts Based on Nutrient Profiling and Food Labels. Foods 2023; 12:foods12061151. [PMID: 36981078 PMCID: PMC10048389 DOI: 10.3390/foods12061151] [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: 01/09/2023] [Revised: 02/28/2023] [Accepted: 03/03/2023] [Indexed: 03/30/2023] Open
Abstract
Vegetarian foods are plant-based (PB) foods, often perceived as healthier foods than animal-based (AB) foods. The objective of this study was to analyze the nutritional quality of a set of PB foods (meat, milk and dairy products) marketed in Spain, and to compare their nutrient profiles with respect to some AB counterparts. Nutritional information per 100 g or mL, ingredients, and nutritional declarations, as well as the Nutri-Score, NOVA, and Eco-Score of each food were collected from Open Food Facts. Differences in the nutrient compositions between PB foods and their counterparts, and between the different groups of PB foods, were assessed at a 5% significance level. A total of 544 PB foods and 373 AB foods were identified. Overall, PB foods had a higher median content of fiber and carbohydrates, but a lower amount of proteins (except PB "meat" analogues: 14 g) and saturated fats (except PB "cheese alternatives": 12.5 g), than the AB counterparts (p < 0.05). PB "milk alternatives", particularly oat "milk", showed a higher median content of total carbohydrates (8 g) and sugars (5.5 g) compared to cow milks (4.7 g carbohydrates/sugars, on average; p < 0.001). PB "meat alternatives" also had a significantly higher value of carbohydrates (9 g) than AB meats (2 g, on average; p < 0.001). PB foods were mostly classified as Nutri-Score A and B (86%). However, more than half of them were of NOVA groups 3 and 4. Thus, there is a great diversity of PB meat and milk/dairy product alternatives on the Spanish market. Despite being products of good nutritional quality compared to AB foods, they also carry drawbacks that could have an impact on nutritional health.
Collapse
Affiliation(s)
- Noelia María Rodríguez-Martín
- Group of Plant Protein, Department of Food and Health, Instituto de la Grasa-CSIC, Campus Universitario Pablo de Olavide, Edificio 46, Carretera de Utrera Km. 1, 41013 Seville, Spain
| | - Patricia Córdoba
- Department of Nutrition and Food Science, Faculty of Pharmacy, University of Granada, 18071 Granada, Spain
| | - Beatriz Sarriá
- Department of Metabolism and Nutrition, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Spanish National Research Council (CSIC), José Antonio Nováis 10, 28040 Madrid, Spain
- Department of Nutrition and Food Science, Faculty of Pharmacy, University Complutense of Madrid, 28040 Madrid, Spain
| | - Vito Verardo
- Department of Nutrition and Food Science, Faculty of Pharmacy, University of Granada, 18071 Granada, Spain
- Institute of Nutrition and Food Technology (INYTA) 'José Mataix', Biomedical Research Centre, University of Granada, Avenida del Conocimiento s/n, 18071 Granada, Spain
| | - Justo Pedroche
- Group of Plant Protein, Department of Food and Health, Instituto de la Grasa-CSIC, Campus Universitario Pablo de Olavide, Edificio 46, Carretera de Utrera Km. 1, 41013 Seville, Spain
| | - Ángela Alcalá-Santiago
- Department of Nutrition and Food Science, Faculty of Pharmacy, University of Granada, 18071 Granada, Spain
- Institute of Nutrition and Food Technology (INYTA) 'José Mataix', Biomedical Research Centre, University of Granada, Avenida del Conocimiento s/n, 18071 Granada, Spain
- Instituto de Investigación Biosanitaria ibs.GRANADA, 18012 Granada, Spain
| | - Belén García-Villanova
- Department of Nutrition and Food Science, Faculty of Pharmacy, University of Granada, 18071 Granada, Spain
| | - Esther Molina-Montes
- Department of Nutrition and Food Science, Faculty of Pharmacy, University of Granada, 18071 Granada, Spain
- Institute of Nutrition and Food Technology (INYTA) 'José Mataix', Biomedical Research Centre, University of Granada, Avenida del Conocimiento s/n, 18071 Granada, Spain
- Instituto de Investigación Biosanitaria ibs.GRANADA, 18012 Granada, Spain
- CIBER de Epidemiología y Salud Pública (CIBERESP), 28029 Madrid, Spain
| |
Collapse
|
15
|
Pantalone S, Verardo V, Zafra-Gómez A, Guerra-Hernández E, Cichelli A, D'Alessandro N, Gómez-Caravaca AM. Evaluation of the effects of intermittent frying in French fries and frying oil on monochloropropanediols, glycidols and acrylamide. Food Control 2023. [DOI: 10.1016/j.foodcont.2023.109771] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/30/2023]
|
16
|
del Carmen Razola-Díaz M, Guerra-Hernández EJ, Gómez-Caravaca AM, García-Villanova B, Verardo V. Mathematical modelling of drying kinetics of avocado peels and its influence on flavan-3-ols content and antioxidant activity. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114552] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
|
17
|
Razola-Díaz MDC, Verardo V, Gómez-Caravaca AM, García-Villanova B, Guerra-Hernández EJ. Mathematical Modelling of Convective Drying of Orange By-Product and Its Influence on Phenolic Compounds and Ascorbic Acid Content, and Its Antioxidant Activity. Foods 2023; 12:foods12030500. [PMID: 36766029 PMCID: PMC9914427 DOI: 10.3390/foods12030500] [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] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2022] [Revised: 01/13/2023] [Accepted: 01/17/2023] [Indexed: 01/24/2023] Open
Abstract
Orange peel is one of the main by-products from juice processing, and is considered as a promising source of phenolic compounds with anti-carcinogenic, anti-inflammatory, anti-microbial and antioxidant properties. The drying is an essential step to ensure the storage of this by-product at an industrial level, in order to use it as a functional ingredient or as a nutraceutical. Thus, this research focuses on the evaluation of the effect of the convective air-drying process in orange by-products at three different temperatures (40, 60 and 80 °C) and air flows (0, 0.8 and 1.6 m/s) on the phenolic content (measured by HPLC-MS), the antioxidant activity (measured by DPPH, ABTS and FRAP), and the vitamin C content (measured by HPLC-UV/VIS). Moreover, the mathematical modelling of its drying kinetics was carried out to examine the orange by-product behavior. Among the tested mathematical models, the Page model reported the highest fit and the best drying conditions, which showed the lowest reductions were at 60 °C with an air flow of 1.6 m/s and taking 315 min.
Collapse
Affiliation(s)
- María del Carmen Razola-Díaz
- Department of Nutrition and Food Science, University of Granada, Campus of Cartuja, 18011 Granada, Spain
- Institute of Nutrition and Food Technology ‘José Matáix’, Biomedical Research Centre, University of Granada, Avda del Conocimiento sn, 18100 Granada, Spain
| | - Vito Verardo
- Department of Nutrition and Food Science, University of Granada, Campus of Cartuja, 18011 Granada, Spain
- Institute of Nutrition and Food Technology ‘José Matáix’, Biomedical Research Centre, University of Granada, Avda del Conocimiento sn, 18100 Granada, Spain
- Correspondence:
| | - Ana María Gómez-Caravaca
- Institute of Nutrition and Food Technology ‘José Matáix’, Biomedical Research Centre, University of Granada, Avda del Conocimiento sn, 18100 Granada, Spain
- Department of Analytical Chemistry, Faculty of Sciences, University of Granada, Avda Fuentenueva s/n, 18071 Granada, Spain
| | - Belén García-Villanova
- Department of Nutrition and Food Science, University of Granada, Campus of Cartuja, 18011 Granada, Spain
| | | |
Collapse
|
18
|
Razola-Díaz MDC, Aznar-Ramos MJ, Guerra-Hernández EJ, García-Villanova B, Gómez-Caravaca AM, Verardo V. Establishment of a Sonotrode Ultrasound-Assisted Extraction of Phenolic Compounds from Apple Pomace. Foods 2022; 11:foods11233809. [PMID: 36496617 PMCID: PMC9740410 DOI: 10.3390/foods11233809] [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] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2022] [Revised: 11/17/2022] [Accepted: 11/22/2022] [Indexed: 11/29/2022] Open
Abstract
Apple pomace is the main by-product from apple processing in the juice industry and is considered a source of polyphenols with several health bioactivities. Thus, this research focuses on the establishment of the ultrasound-assisted extraction of total phenolic compounds, focusing on phloretin and phloridzin, with high antioxidant activity from apple pomace, using a sonotrode. We used a Box-Behnken design of 15 experiments with 3 independent factors (ethanol (%), time (min) and amplitude (%)). The responses evaluated were the sum of phenolic compounds, phloretin and phloridzin measured by HPLC-MS-ESI-TOF, and antioxidant activity measured by DPPH, ABTS and FRAP. The validity of the model was confirmed by ANOVA. Further, it was carried out using a comparison between different apple pomaces with or without seeds extracted by the optimal conditions. Phloretin and phloridzin accounted for 7 to 32% of the total phenolic compounds in the apple pomaces. Among all the apple pomace analyzed, that of the variety Gala had the highest phenolic content and antioxidant activity. The presence of the cyanogenic compound amygdalin was detected in apple pomaces that contained seeds accompanied with a higher content of phloretin and phloridzin but a lower content of flavan-3-ols.
Collapse
Affiliation(s)
- María del Carmen Razola-Díaz
- Department of Nutrition and Food Science, Campus of Cartuja, University of Granada, 18011 Granada, Spain
- Institute of Nutrition and Food Technology ‘José Mataix’, Biomedical Research Centre, University of Granada, Avda del Conocimiento sn., 18100 Armilla, Spain
| | - María José Aznar-Ramos
- Department of Nutrition and Food Science, Campus of Cartuja, University of Granada, 18011 Granada, Spain
- Institute of Nutrition and Food Technology ‘José Mataix’, Biomedical Research Centre, University of Granada, Avda del Conocimiento sn., 18100 Armilla, Spain
| | - Eduardo Jesús Guerra-Hernández
- Department of Nutrition and Food Science, Campus of Cartuja, University of Granada, 18011 Granada, Spain
- Institute of Nutrition and Food Technology ‘José Mataix’, Biomedical Research Centre, University of Granada, Avda del Conocimiento sn., 18100 Armilla, Spain
| | - Belén García-Villanova
- Department of Nutrition and Food Science, Campus of Cartuja, University of Granada, 18011 Granada, Spain
- Institute of Nutrition and Food Technology ‘José Mataix’, Biomedical Research Centre, University of Granada, Avda del Conocimiento sn., 18100 Armilla, Spain
| | - Ana María Gómez-Caravaca
- Institute of Nutrition and Food Technology ‘José Mataix’, Biomedical Research Centre, University of Granada, Avda del Conocimiento sn., 18100 Armilla, Spain
- Department of Analytical Chemistry, University of Granada, Campus of Fuentenueva, 18071 Granada, Spain
- Correspondence:
| | - Vito Verardo
- Department of Nutrition and Food Science, Campus of Cartuja, University of Granada, 18011 Granada, Spain
- Institute of Nutrition and Food Technology ‘José Mataix’, Biomedical Research Centre, University of Granada, Avda del Conocimiento sn., 18100 Armilla, Spain
| |
Collapse
|
19
|
Razola-Díaz MDC, Gómez-Caravaca AM, López de Andrés J, Voltes-Martínez A, Zamora A, Pérez-Molina GM, Castro DJ, Marchal JA, Verardo V. Evaluation of Phenolic Compounds and Pigments Content in Yellow Bell Pepper Wastes. Antioxidants (Basel) 2022; 11:antiox11030557. [PMID: 35326207 PMCID: PMC8944693 DOI: 10.3390/antiox11030557] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2022] [Revised: 03/07/2022] [Accepted: 03/10/2022] [Indexed: 12/30/2022] Open
Abstract
Bell peppers are one of the most important species consumed and cultivated in Spain. Peppers are a source of carotenoids and phenolic compounds widely associated with biological activities such as antimicrobial, antiseptic, anticancer, counterirritant, cardioprotective, appetite stimulator, antioxidant, and immunomodulator. However, undersized and damaged fruits are usually wasted. Thus, in order to evaluate the phenolic content, a Box–Behnken design has been carried out to optimize the extraction from Capsicum annuum yellow pepper by ultrasound-assisted extraction (UAE). The independent factors were time (min), ethanol/water (% v/v) and solvent/sample ratio (v/w). The model was validated by ANOVA and confirmed. Furthermore, the whole pepper and the pepper without peduncles and seeds were extracted using optimal conditions and characterized by HPLC-ESI-TOF-MS. Moreover, their antioxidant activities, measured by three different methods (DPPH, ABTS, and FRAP), carotenoid composition, assessed by HPLC-MS, and chlorophyll content, assessed by a spectrophotometric method, were compared. A total of 38 polar compounds were found of which seven have been identified in pepper fruit extracts for the first time. According to the results, whole pepper (WP) samples presented higher content in phenolic acids; meanwhile, the edible portion (EP) was higher in flavonoids. No differences were found in the antioxidant activity except for the FRAP assay where the WP sample showed higher radical scavenging activity. EP samples showed the highest content of carotenoids and WP ones in chlorophylls.
Collapse
Affiliation(s)
| | - Ana Mª Gómez-Caravaca
- Department of Analytical Chemistry, University of Granada, Campus of Fuentenueva, 18071 Granada, Spain;
- Biomedical Research Center, Institute of Nutrition and Food Technology ‘José Mataix’, University of Granada, Avda del Conocimiento sn., 18100 Armilla, Spain
| | - Julia López de Andrés
- Centre for Biomedical Research (CIBM), Biopathology and Regenerative Medicine Institute (IBIMER), University of Granada, 18100 Granada, Spain; (J.L.d.A.); (A.V.-M.); (J.A.M.)
- Instituto de Investigación Biosanitaria ibs.GRANADA, University Hospitals of Grana-da-University of Granada, 18100 Granada, Spain
- Excellence Research Unit “Modeling Nature” (MNat), University of Granada, 18100 Granada, Spain
- BioFab i3D—Biofabrication and 3D (Bio)Printing Laboratory, University of Granada, 18100 Granada, Spain
| | - Ana Voltes-Martínez
- Centre for Biomedical Research (CIBM), Biopathology and Regenerative Medicine Institute (IBIMER), University of Granada, 18100 Granada, Spain; (J.L.d.A.); (A.V.-M.); (J.A.M.)
- Instituto de Investigación Biosanitaria ibs.GRANADA, University Hospitals of Grana-da-University of Granada, 18100 Granada, Spain
- Excellence Research Unit “Modeling Nature” (MNat), University of Granada, 18100 Granada, Spain
- BioFab i3D—Biofabrication and 3D (Bio)Printing Laboratory, University of Granada, 18100 Granada, Spain
| | - Alberto Zamora
- Unidad de Lípidos y Riesgo Vascular, Servicio de Medicina Interna, Hospital de Blanes, Corporació de Salut del Maresme i la Selva, 17300 Blanes, Spain;
- Grupo de Medicina Traslacional y Ciencias de la Decisión, Departamento de Ciencias Médicas, Facultad de Medicina, Universidad de Girona, 17004 Girona, Spain
- Grupo Epidemiología Cardiovascular y Genética, CIBER, Enfermedades Cardiovasculares (CIBERCV), 08003 Barcelona, Spain
| | - Gema M. Pérez-Molina
- Department I+D+i Vellsam Materias Bioactivas S.L., 04200 Tabernas, Spain; (G.M.P.-M.); (D.J.C.)
| | - David J. Castro
- Department I+D+i Vellsam Materias Bioactivas S.L., 04200 Tabernas, Spain; (G.M.P.-M.); (D.J.C.)
| | - Juan Antonio Marchal
- Centre for Biomedical Research (CIBM), Biopathology and Regenerative Medicine Institute (IBIMER), University of Granada, 18100 Granada, Spain; (J.L.d.A.); (A.V.-M.); (J.A.M.)
- Instituto de Investigación Biosanitaria ibs.GRANADA, University Hospitals of Grana-da-University of Granada, 18100 Granada, Spain
- Excellence Research Unit “Modeling Nature” (MNat), University of Granada, 18100 Granada, Spain
- BioFab i3D—Biofabrication and 3D (Bio)Printing Laboratory, University of Granada, 18100 Granada, Spain
| | - Vito Verardo
- Department of Nutrition and Food Science, University of Granada, Campus of Cartuja, 18071 Granada, Spain;
- Biomedical Research Center, Institute of Nutrition and Food Technology ‘José Mataix’, University of Granada, Avda del Conocimiento sn., 18100 Armilla, Spain
- Correspondence:
| |
Collapse
|
20
|
Martín-García B, Aznar-Ramos MJ, Verardo V, Gómez-Caravaca AM. The Establishment of Ultrasonic-Assisted Extraction for the Recovery of Phenolic Compounds and Evaluation of Their Antioxidant Activity from Morus alba Leaves. Foods 2022; 11:foods11030314. [PMID: 35159465 PMCID: PMC8834592 DOI: 10.3390/foods11030314] [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] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2022] [Revised: 01/18/2022] [Accepted: 01/19/2022] [Indexed: 12/18/2022] Open
Abstract
Phenolic compounds of Morus alba leaves are bioactive compounds with beneficial properties for human health. Therefore, in this study, an optimization of ultrasonic assisted extraction by Box–Behnken design was used for the first time to optimize factors such as the percentage of ethanol, ratio solvent/sample (v/w) and extraction time to reach the highest phenolic compound amounts (evaluated by HPLC-MS) while also evaluating in vitro antioxidant activity using DPPH, ABTS and FRAP assays. The optimal extraction conditions were 40% ethanol, 1/400 (w/v) and 35 min. Applying these optimal conditions, which were identified and quantified by HPLC-MS, resulted in the extraction of 21 phenolic compounds. According to these results, the main phenolic compounds in Morus alba leaves are the phenolic glycoside and phenolic acid named protocatechuic acid-glucoside and caffeoylquinic. In addition, Morus alba leaf extract contains flavonols such quercetin-3-O-6-acetylglucoside and rutin, which represent more than 7% of its total phenolic content.
Collapse
Affiliation(s)
- Beatriz Martín-García
- Department of Nutrition and Food Science, Campus of Cartuja s/n, University of Granada, 18071 Granada, Spain; (B.M.-G.); (M.J.A.-R.)
| | - María José Aznar-Ramos
- Department of Nutrition and Food Science, Campus of Cartuja s/n, University of Granada, 18071 Granada, Spain; (B.M.-G.); (M.J.A.-R.)
| | - Vito Verardo
- Department of Nutrition and Food Science, Campus of Cartuja s/n, University of Granada, 18071 Granada, Spain; (B.M.-G.); (M.J.A.-R.)
- Institute of Nutrition and Food Technology ‘José Mataix’, Biomedical Research Center, University of Granada, Avda del Conocimiento sn., 18100 Granada, Spain;
- Correspondence: ; Tel.: +34-958243864
| | - Ana María Gómez-Caravaca
- Institute of Nutrition and Food Technology ‘José Mataix’, Biomedical Research Center, University of Granada, Avda del Conocimiento sn., 18100 Granada, Spain;
- Department of Analytical Chemistry, Faculty of Sciences, University of Granada, Avd. Fuentenueva s/n, 18071 Granada, Spain
| |
Collapse
|
21
|
Rezzadori K, Arend GD, Jaster H, Díaz‐de‐Cerio E, Verardo V, Segura‐Carretero A, Verruck S, Prudêncio ES, Petrus JCC. Bioavailability of bioactive compounds of guava leaves (
Psidium guajava
) aqueous extract concentrated by gravitational and microwave‐assisted cryoconcentration. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.16241] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Katia Rezzadori
- Department of Food Science and Technology Federal University of Santa Catarina Florianopolis Brazil
| | - Giordana Demaman Arend
- Department of Chemical and Food Engineering Federal University of Santa Catarina Florianopolis Brazil
| | - Henrique Jaster
- Department of Chemical and Food Engineering Federal University of Santa Catarina Florianopolis Brazil
| | | | - Vito Verardo
- Department of Nutrition and Food Science University of Granada Granada Spain
| | - Antonio Segura‐Carretero
- Department of Analytical Chemistry, and Functional Food Research and Development Center (CIDAF) University of Granada Granada Spain
| | - Silvani Verruck
- Department of Food Science and Technology Federal University of Santa Catarina Florianopolis Brazil
| | | | - José Carlos Cunha Petrus
- Department of Chemical and Food Engineering Federal University of Santa Catarina Florianopolis Brazil
| |
Collapse
|
22
|
De-Montijo-Prieto S, Razola-Díaz MDC, Gómez-Caravaca AM, Guerra-Hernandez EJ, Jiménez-Valera M, Garcia-Villanova B, Ruiz-Bravo A, Verardo V. Essential Oils from Fruit and Vegetables, Aromatic Herbs, and Spices: Composition, Antioxidant, and Antimicrobial Activities. Biology (Basel) 2021; 10:1091. [PMID: 34827085 PMCID: PMC8615279 DOI: 10.3390/biology10111091] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 08/03/2021] [Revised: 10/19/2021] [Accepted: 10/20/2021] [Indexed: 12/03/2022]
Abstract
In the field of food preservation, encapsulated Essential Oils (EOs) could be the best non-toxic and eco-friendly tool for food preservative applications substituting the chemicals ones that have several disadvantages for the environment and health. Thirteen commercial EOs from plants, fruits, and vegetables were characterized by GC-MS. The antioxidant activity was measured by DPPH and ABTS techniques. Antimicrobial activity was assessed by agar well-diffusion method and the Minimum Inhibitory Concentration (MIC) by agar dilution method against six bacteria, Candida albicans, and Botrytis cinerea. All the EOs tested have demonstrated antioxidant activity in the range of IC50 0.01-105.32 mg/mL. Between them, cinnamon EOs were the best, followed by oregano and thyme EOs. Fennel EO showed the lowest radical scavenging. MIC values ranged from 0.14 to 9 mg/mL. C. cassia, thyme, and oregano EOs were the most effective against the bacterial species tested, and the yeast C. albicans. On the contrary, citric fruit EOs showed low or no inhibition against most bacterial strains. The percentages of inhibition of mycelia growth of B. cinerea ranged from 3.4 to 98.5%. Thyme, oregano, mint, and fennel EOs showed the highest inhibition.
Collapse
Affiliation(s)
- Soumi De-Montijo-Prieto
- Department of Microbiology, Campus of Cartuja, University of Granada, 18071 Granada, Spain; (S.D.-M.-P.); (M.J.-V.); (A.R.-B.)
| | - María del Carmen Razola-Díaz
- Department of Nutrition and Food Science, Campus of Cartuja, University of Granada, 18071 Granada, Spain; (M.d.C.R.-D.); (E.J.G.-H.); (B.G.-V.); (V.V.)
- Institute of Nutrition and Food Technology ‘José Mataix’, Biomedical Research Center, University of Granada, Avda del Conocimiento sn., Armilla, 18100 Granada, Spain
| | - Ana María Gómez-Caravaca
- Department of Analytical Chemistry, Faculty of Sciences, University of Granada, Avd. Fuentenueva s/n., 18071 Granada, Spain
| | - Eduardo Jesús Guerra-Hernandez
- Department of Nutrition and Food Science, Campus of Cartuja, University of Granada, 18071 Granada, Spain; (M.d.C.R.-D.); (E.J.G.-H.); (B.G.-V.); (V.V.)
| | - María Jiménez-Valera
- Department of Microbiology, Campus of Cartuja, University of Granada, 18071 Granada, Spain; (S.D.-M.-P.); (M.J.-V.); (A.R.-B.)
| | - Belén Garcia-Villanova
- Department of Nutrition and Food Science, Campus of Cartuja, University of Granada, 18071 Granada, Spain; (M.d.C.R.-D.); (E.J.G.-H.); (B.G.-V.); (V.V.)
| | - Alfonso Ruiz-Bravo
- Department of Microbiology, Campus of Cartuja, University of Granada, 18071 Granada, Spain; (S.D.-M.-P.); (M.J.-V.); (A.R.-B.)
| | - Vito Verardo
- Department of Nutrition and Food Science, Campus of Cartuja, University of Granada, 18071 Granada, Spain; (M.d.C.R.-D.); (E.J.G.-H.); (B.G.-V.); (V.V.)
- Institute of Nutrition and Food Technology ‘José Mataix’, Biomedical Research Center, University of Granada, Avda del Conocimiento sn., Armilla, 18100 Granada, Spain
| |
Collapse
|
23
|
Molina-Montes E, Uzhova I, Verardo V, Artacho R, García-Villanova B, Jesús Guerra-Hernández E, Kapsokefalou M, Malisova O, Vlassopoulos A, Katidi A, Koroušić Seljak B, Modic R, Eftimov T, Hren I, Valenčič E, Šatalić Z, Panjkota Krbavčić I, Vranešić Bender D, Giacalone D, Bom Frøst M, Konic Ristic A, Milesevic J, Nikolic M, Kolay E, Güney M, Kriaucioniene V, Czlapka-Matyasik M, Bykowska-Derda A, Kujundzic E, Taljić I, Brka M, Spiroski I, Cunha Velho S, Patrícia Sousa Pinto S, Nascimento Monteiro I, Adriana Pereira J, Dolores Ruíz-López M, Rodríguez-Pérez C. Impact of COVID-19 confinement on eating behaviours across 16 European countries: The COVIDiet cross-national study. Food Qual Prefer 2021; 93:104231. [PMID: 36569642 PMCID: PMC9759462 DOI: 10.1016/j.foodqual.2021.104231] [Citation(s) in RCA: 34] [Impact Index Per Article: 11.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/06/2020] [Revised: 02/08/2021] [Accepted: 03/04/2021] [Indexed: 12/27/2022]
Abstract
We aimed to evaluate the changes in eating behaviours of the adult population across 16 European countries due to the COVID-19 confinement and to evaluate whether these changes were somehow related to the severity of the containment measures applied in each country. An anonymous online self-reported questionnaire on socio-demographic characteristics, validated 14-items Mediterranean diet (MedDiet) Adherence Screener (MEDAS) as a reference of a healthy diet, eating and lifestyle behaviours prior to and during the COVID-19 confinement was used to collect data. The study included an adult population residing in 16 European countries at the time of the survey. Aggregated Stringency Index (SI) score, based on data from the Oxford COVID-19 Government Response Tracker, was calculated for each country at the time the questionnaire was distributed (range: 0-100). A total of 36,185 participants completed the questionnaire (77.6% female, 75.2% with high educational level and 42.7% aged between 21 and 35 years). In comparison to pre-confinement, a significantly higher adherence to the MedDiet during the confinement was observed across all countries (overall MEDAS score prior to- and during confinement: 5.23 ± 2.06 vs. 6.15 ± 2.06; p < 0.001), with the largest increase seen in Greece and North Macedonia. The highest adherence to MedDiet during confinement was found in Spain and Portugal (7.18 ± 1.84 and 7.34 ± 1.95, respectively). Stricter contingency restrictions seemed to lead to a significantly higher increase in the adherence to the MedDiet. The findings from this cross-sectional study could be used to inform current diet-related public health guidelines to ensure optimal nutrition is followed among the population, which in turn would help to alleviate the current public health crisis.
Collapse
Affiliation(s)
- Esther Molina-Montes
- Department of Nutrition and Food Science, University of Granada, Campus of Cartuja, 18071 Granada, Spain,Institute of Nutrition and Food Technology (INYTA) ‘José Mataix’, Biomedical Research Centre, University of Granada, Avenida del Conocimiento s/n, E-18071 Granada, Spain,Instituto de Investigación Biosanitaria ibs.GRANADA, Granada, Spain,Centro de Investigación Biomédica en Red de Epidemiología y Salud Pública CIBERESP, Madrid, Spain
| | - Irina Uzhova
- Department of Health and Nutritional Sciences, Institute of Technology Sligo, Ash Ln, Bellanode, Sligo F91 YW50, Ireland
| | - Vito Verardo
- Department of Nutrition and Food Science, University of Granada, Campus of Cartuja, 18071 Granada, Spain,Institute of Nutrition and Food Technology (INYTA) ‘José Mataix’, Biomedical Research Centre, University of Granada, Avenida del Conocimiento s/n, E-18071 Granada, Spain
| | - Reyes Artacho
- Department of Nutrition and Food Science, University of Granada, Campus of Cartuja, 18071 Granada, Spain
| | - Belén García-Villanova
- Department of Nutrition and Food Science, University of Granada, Campus of Cartuja, 18071 Granada, Spain
| | | | - Maria Kapsokefalou
- Department of Food Science and Nutrition, Agricultural University of Athens, Iera Odos 75, Athens 11855, Greece
| | - Olga Malisova
- Department of Food Science and Nutrition, Agricultural University of Athens, Iera Odos 75, Athens 11855, Greece
| | - Antonis Vlassopoulos
- Department of Food Science and Nutrition, Agricultural University of Athens, Iera Odos 75, Athens 11855, Greece
| | - Alexandra Katidi
- Department of Food Science and Nutrition, Agricultural University of Athens, Iera Odos 75, Athens 11855, Greece
| | | | - Robert Modic
- Computer Systems Department, Jožef Stefan Institute, Jamova cesta 39, Ljubljana, Slovenia
| | - Tome Eftimov
- Computer Systems Department, Jožef Stefan Institute, Jamova cesta 39, Ljubljana, Slovenia
| | - Irena Hren
- General Hospital Novo mesto, Šmihelska cesta 1, 8000 Novo mesto, Slovenia
| | - Eva Valenčič
- Computer Systems Department, Jožef Stefan Institute, Jamova cesta 39, Ljubljana, Slovenia
| | - Zvonimir Šatalić
- University of Zagreb, Faculty of Food Technology and Biotechnology, Pierottijeva ul. 6, 10000 Zagreb, Croatia
| | - Ines Panjkota Krbavčić
- University of Zagreb, Faculty of Food Technology and Biotechnology, Pierottijeva ul. 6, 10000 Zagreb, Croatia
| | - Darija Vranešić Bender
- University Hospital Centre Zagreb, Department of Internal Medicine, Division of Gastroenterology and Hepatology & Unit of Clinical Nutrition, Kišpatićeva ul. 12, 10000 Zagreb, Croatia
| | - Davide Giacalone
- Department of Technology and Innovation, University of Southern Denmark, Campusvej 55, DK5230 Odense, Denmark
| | - Michael Bom Frøst
- Department of Food Science, University of Copenhagen, Rolighedsvej 26, DK-1958 Frederiksberg, Denmark
| | - Aleksandra Konic Ristic
- Institute for Medical Research, Centre of Research Excellence in Nutrition and Metabolism, University of Belgrade, National Institute of Serbia, Beograd, Tadeuša Košćuška 1, PAK 104 201, 11158 Belgrade, Serbia,Institute of Food and Health, University College Dublin, Belfield, Dublin 4, Ireland
| | - Jelena Milesevic
- Institute for Medical Research, Centre of Research Excellence in Nutrition and Metabolism, University of Belgrade, National Institute of Serbia, Beograd, Tadeuša Košćuška 1, PAK 104 201, 11158 Belgrade, Serbia
| | - Marina Nikolic
- Institute for Medical Research, Centre of Research Excellence in Nutrition and Metabolism, University of Belgrade, National Institute of Serbia, Beograd, Tadeuša Košćuška 1, PAK 104 201, 11158 Belgrade, Serbia
| | - Ezgi Kolay
- Poznan University of Life Sciences, Department of Human Nutrition and Dietetics, Wojska Polskiego 28, 60-637 Poznan, Poland
| | - Merve Güney
- Bezmialem Vakif University, Medical Faculty Hospital, Nutrition and Diet Department, Vatan Cad. 34093, Istanbul, Turkey
| | - Vilma Kriaucioniene
- Faculty of Public Health, Lithuanian University of Health Sciences, Tilzes str. 18, LT-47181 Kaunas, Lithuania
| | - Magdalena Czlapka-Matyasik
- Poznan University of Life Sciences, Department of Human Nutrition and Dietetics, Wojska Polskiego 28, 60-637 Poznan, Poland
| | - Aleksandra Bykowska-Derda
- Poznan University of Life Sciences, Department of Human Nutrition and Dietetics, Wojska Polskiego 28, 60-637 Poznan, Poland
| | - Enisa Kujundzic
- Center for Health Ecology of Institute of Public Health of Montenegro, Dzona Dzeksona bb, 81 000 Podgorica, Montenegro
| | - Irzada Taljić
- Faculty of Agriculture and Food Sciences, University of Sarajevo, Sarajevo, Bosnia and Herzegovina, Zmaja od Bosne 8, 71000 Sarajevo, Bosnia and Herzegovina
| | - Muhamed Brka
- Faculty of Agriculture and Food Sciences, University of Sarajevo, Sarajevo, Bosnia and Herzegovina, Zmaja od Bosne 8, 71000 Sarajevo, Bosnia and Herzegovina
| | - Igor Spiroski
- Institute of Public Health, 50. Divizija 6, 1000 Skopje, Macedonia,Faculty of Medicine, Ss. Cyril and Methodius University, 50. Divizija 6, 1000 Skopje, Macedonia
| | | | | | | | | | - María Dolores Ruíz-López
- Department of Nutrition and Food Science, University of Granada, Campus of Cartuja, 18071 Granada, Spain,Institute of Nutrition and Food Technology (INYTA) ‘José Mataix’, Biomedical Research Centre, University of Granada, Avenida del Conocimiento s/n, E-18071 Granada, Spain
| | - Celia Rodríguez-Pérez
- Institute of Nutrition and Food Technology (INYTA) ‘José Mataix’, Biomedical Research Centre, University of Granada, Avenida del Conocimiento s/n, E-18071 Granada, Spain,Instituto de Investigación Biosanitaria ibs.GRANADA, Granada, Spain,Department of Nutrition and Food Science, University of Granada, Campus of Melilla, Calle Santander, 1. 52071, Melilla, Spain,Corresponding author at: Department of Nutrition and Food Science, University of Granada, Campus of Melilla, Calle Santander, 1. 52071, Melilla, Spain
| |
Collapse
|
24
|
Pertuz-Cruz SL, Molina-Montes E, Rodríguez-Pérez C, Guerra-Hernández EJ, Cobos de Rangel OP, Artacho R, Verardo V, Ruiz-Lopez MD, García-Villanova B. Exploring Dietary Behavior Changes Due to the COVID-19 Confinement in Colombia: A National and Regional Survey Study. Front Nutr 2021; 8:644800. [PMID: 33912582 PMCID: PMC8072011 DOI: 10.3389/fnut.2021.644800] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [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: 12/21/2020] [Accepted: 03/03/2021] [Indexed: 12/16/2022] Open
Abstract
The aim of this study was to evaluate the impact of coronavirus SARS-Cov2 (COVID-19) confinement measures in Colombia on the dietary behaviors of a large population sample, at national and regional levels. A survey was conducted to assess dietary behaviors during the COVID-19 confinement. The survey involved 2,745 participants, aged 18 years or older, from six regions of the country (Atlántica, Bogotá, Central, Oriental, Orinoquía and Amazonía, and Pacífica). Dietary intake of foods and foods groups in grams per day before and during the confinement was estimated by considering standard serving sizes of foods. One-way ANOVA was used to analyze differences between the regions with regard to dietary behavior changes during the confinement. Differences were deemed significant at p-value < 0.05. Dietary patterns (DPs) before and during the confinement were derived from principal component analysis. Certain dietary habits were adopted by the study population during the confinement (e.g., higher frequency of snacking and home cooking), with significant differences by regions with regard to these habits, as well as regarding culinary processes. The levels of consumption of several foods also changed during the confinement, nationally and regionally. We identified three DPs before the confinement (protein-rich, carbohydrate-rich, and sugar foods patterns) and four DPs during the confinement (westernized, carbohydrate-rich, protein-rich, fish and fruits-vegetable patterns), with an explained total variance of 33 and 45%, respectively. The profile of these DPs varied to some extent between the regions; their adherence to each DP also varied (p-value < 0.001). Our results show that there were marked differences by regions in the dietary behaviors of this population during the confinement, with an overall trend toward unhealthier DPs. These results may help to shape public health nutrition interventions in Colombia during the COVID-19 pandemic and in a post-COVID stage.
Collapse
Affiliation(s)
- Sonia L Pertuz-Cruz
- Department of Nutrition and Food Science, University of Granada, Granada, Spain.,Departamento de Nutrición Humana, Facultad de Medicina, Universidad Nacional de Colombia, Bogotá, Colombia
| | - Esther Molina-Montes
- Department of Nutrition and Food Science, University of Granada, Granada, Spain.,Biomedical Research Center, Institute of Nutrition and Food Technology (INYTA) "José Mataix", University of Granada, Granada, Spain.,Instituto de Investigación Biosanitaria de Granada (ibs.GRANADA), Granada, Spain.,Centro Investigación Biomédica en Red de Epidemiología y Salud Pública (CIBERESP), Madrid, Spain
| | - Celia Rodríguez-Pérez
- Biomedical Research Center, Institute of Nutrition and Food Technology (INYTA) "José Mataix", University of Granada, Granada, Spain.,Instituto de Investigación Biosanitaria de Granada (ibs.GRANADA), Granada, Spain.,Department of Nutrition and Food Science, University of Granada, Melilla, Spain
| | | | - Olga P Cobos de Rangel
- Departamento de Nutrición Humana, Facultad de Medicina, Universidad Nacional de Colombia, Bogotá, Colombia
| | - Reyes Artacho
- Department of Nutrition and Food Science, University of Granada, Granada, Spain
| | - Vito Verardo
- Department of Nutrition and Food Science, University of Granada, Granada, Spain.,Biomedical Research Center, Institute of Nutrition and Food Technology (INYTA) "José Mataix", University of Granada, Granada, Spain
| | - María Dolores Ruiz-Lopez
- Department of Nutrition and Food Science, University of Granada, Granada, Spain.,Biomedical Research Center, Institute of Nutrition and Food Technology (INYTA) "José Mataix", University of Granada, Granada, Spain
| | | |
Collapse
|
25
|
Razola-Díaz MDC, Guerra-Hernández EJ, García-Villanova B, Verardo V. Recent developments in extraction and encapsulation techniques of orange essential oil. Food Chem 2021; 354:129575. [PMID: 33761335 DOI: 10.1016/j.foodchem.2021.129575] [Citation(s) in RCA: 27] [Impact Index Per Article: 9.0] [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: 12/15/2020] [Revised: 02/19/2021] [Accepted: 03/06/2021] [Indexed: 12/24/2022]
Abstract
Orange production is constantly growing. The main orange by-product, the orange peel, is a usable source of essential oils with a lot of health benefits. Because of that, it is important to find the best recovery and encapsulation techniques in order to get the best bioavailability for human and to ensure the highest quality for food applications. Thus, the aim of this work is to summarize the complete process needed to obtain orange essential oil, from the pre-treatments to the encapsulation steps, carried out in the last years. This review is focused on the comparison of new and more innovative techniques in front of the most conventional ones used for extracting and encapsulating the orange essential oil.
Collapse
Affiliation(s)
| | | | - Belén García-Villanova
- Department of Nutrition and Food Science, University of Granada, Campus of Cartuja, 18071 Granada, Spain.
| | - Vito Verardo
- Department of Nutrition and Food Science, University of Granada, Campus of Cartuja, 18071 Granada, Spain; Institute of Nutrition and Food Technology 'José Mataix', Biomedical Research Center, University of Granada, Avda del Conocimiento sn, 18100 Granada, Spain.
| |
Collapse
|
26
|
De Pasquale I, Verni M, Verardo V, Gómez-Caravaca AM, Rizzello CG. Nutritional and Functional Advantages of the Use of Fermented Black Chickpea Flour for Semolina-Pasta Fortification. Foods 2021; 10:182. [PMID: 33477574 PMCID: PMC7831118 DOI: 10.3390/foods10010182] [Citation(s) in RCA: 25] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/12/2020] [Revised: 01/13/2021] [Accepted: 01/13/2021] [Indexed: 12/14/2022] Open
Abstract
Pasta represents a dominant portion of the diet worldwide and its functionalization with high nutritional value ingredients, such as legumes, is the most ideal solution to shape consumers behavior towards healthier food choices. Aiming at improving the nutritional quality of semolina pasta, semi-liquid dough of a Mediterranean black chickpea flour, fermented with Lactiplantibacillus plantarum T0A10, was used at a substitution level of 15% to manufacture fortified pasta. Fermentation with the selected starter enabled the release of 20% of bound phenolic compounds, and the conversion of free compounds into more active forms (dihydrocaffeic and phloretic acid) in the dough. Fermented dough also had higher resistant starch (up to 60% compared to the control) and total free amino acids (almost 3 g/kg) contents, whereas antinutritional factors (raffinose, condensed tannins, trypsin inhibitors and saponins) significantly decreased. The impact of black chickpea addition on pasta nutritional, technological and sensory features, was also assessed. Compared to traditional (semolina) pasta, fortified pasta had lower starch hydrolysis rate (ca. 18%) and higher in vitro protein digestibility (up to 38%). Moreover, fortified cooked pasta, showing scavenging activity against DPPH and ABTS radicals and intense inhibition of linoleic acid peroxidation, was appreciated for its peculiar organoleptic profile. Therefore, fermentation technology appears to be a promising tool to enhance the quality of pasta and promote the use of local chickpea cultivars while preventing their genetic erosion.
Collapse
Affiliation(s)
- Ilaria De Pasquale
- Department of Soil, Plant and Food Science, University of Bari Aldo Moro, 70121 Bari, Italy;
| | - Michela Verni
- Department of Soil, Plant and Food Science, University of Bari Aldo Moro, 70121 Bari, Italy;
| | - Vito Verardo
- Department of Nutrition and Food Science, Campus Universitario de Cartuja, University of Granada, E-18071 Granada, Spain;
- Institute of Nutrition and Food Technology ‘José Mataix’, Biomedical Research Centre, University of Granada, Avenida del Conocimiento s/n, E-18071 Granada, Spain
| | - Ana María Gómez-Caravaca
- Department of Analytical Chemistry, University of Granada, Avda Fuentenueva s/n, E-18071 Granada, Spain;
| | | |
Collapse
|
27
|
Verardo V, Messia MC, Marconi E, Caboni MF. Effect of Different Egg Products on Lipid Oxidation of Biscuits. Foods 2020; 9:E1714. [PMID: 33266449 PMCID: PMC7700660 DOI: 10.3390/foods9111714] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [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: 09/30/2020] [Revised: 11/18/2020] [Accepted: 11/18/2020] [Indexed: 11/16/2022] Open
Abstract
Egg products are one of the main ingredients used in bakery industries, and they contain cholesterol. Cholesterol suffers several chemical changes during the food processes, allowing some potentially toxic compounds called cholesterol oxidized products (COPs). Thus, the aim of this work was to study the evolution of lipid oxidation from eggs to egg products, and to evaluate the influence of egg products on COPs formation in biscuits formulated with them. The results confirmed that spray-drying technology improves the cholesterol oxidation 2.6 times compared to pasteurized eggs. Biscuit samples showed a COPs content that is strictly related to the egg products used. Samples formulated with spray-dried eggs noticed lower amounts of COPs compared to those formulated with pasteurized eggs. It is important to stress that COPs composition was different between the two samples, underlining that the kinetic of COPs formation is dependent on the type of egg products.
Collapse
Affiliation(s)
- Vito Verardo
- Department of Nutrition and Food Science, University of Granada, Campus of Cartuja, 18071 Granada, Spain
- Institute of Nutrition and Food Technology ‘José Mataix’, Biomedical Research Center, University of Granada, Avda del Conocimiento sn., Armilla, 18100 Granada, Spain
| | - Maria Cristina Messia
- Dipartimento Agricoltura, Ambiente e Alimenti, Università degli Studi del Molise, via F. De Sanctis, I-86100 Campobasso (CB), Italy; (M.C.M.); (E.M.)
| | - Emanuele Marconi
- Dipartimento Agricoltura, Ambiente e Alimenti, Università degli Studi del Molise, via F. De Sanctis, I-86100 Campobasso (CB), Italy; (M.C.M.); (E.M.)
| | - Maria Fiorenza Caboni
- Department of Agricultural and Food Sciences, University of Bologna, piazza Goidanich 60, 47521 Cesena (FC), Italy;
- Inter-Departmental Centre for Agri-Food Industrial Research (CIRI Agroalimentare), University of Bologna, via Quinto Bucci 336, 47521 Cesena (FC), Italy
| |
Collapse
|
28
|
Martín-García B, Gómez-Caravaca AM, Marconi E, Verardo V. Distribution of free and bound phenolic compounds, and alkylresorcinols in wheat aleurone enriched fractions. Food Res Int 2020; 140:109816. [PMID: 33648163 DOI: 10.1016/j.foodres.2020.109816] [Citation(s) in RCA: 5] [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: 04/29/2020] [Revised: 10/02/2020] [Accepted: 10/12/2020] [Indexed: 10/23/2022]
Abstract
Several companies have focused their attention on the development of technologies able to enrich/isolate the wheat aleuronic layer because it is a source of bioactive compounds. In this work two different wheat bran fractions enriched in aleurone (AF1, 55-70% aleurone and AF2, 75-90% aleurone) were obtained by a dry fractionation based on air classification. Free and bound phenolic compounds, and alkylresorcinols were determined in the two fractions by HPLC-DAD-ESI-TOF-MS and GC-MS, respectively. To our knowledge, feruloyl di-hexoside was described for the first time in wheat aleurone and flavonoids were quantified for the first time in this fraction. The results have shown that the most concentrated free phenolic compounds were flavonoids, and AF1 was the fraction that presented the highest flavonoid content; whereas trans ferulic acid was the most abundant bound phenolic acid, which highest content was obtained in AF2. Besides, total content of ferulic acid monomers in AF2 was 33.63% higher than in AF1, whereas total content of ferulic acid dimers/trimers in AF1 was 33.9% higher than in AF2. The highest content of alkylresorcinols was obtained in AF1 and it was 10.30% higher than the obtained in AF2. Therefore, it can be stated that this green technology could be used to produce enriched aleurone fractions as source of phenolic and alkylresorcinol compounds. These fractions could be of great interest for the formulation of enriched foods.
Collapse
Affiliation(s)
- Beatriz Martín-García
- Department of Analytical Chemistry, Faculty of Sciences, University of Granada, Avd. Fuentenueva s/n, 18071 Granada, Spain
| | - Ana María Gómez-Caravaca
- Department of Analytical Chemistry, Faculty of Sciences, University of Granada, Avd. Fuentenueva s/n, 18071 Granada, Spain.
| | - Emanuele Marconi
- Dipartimento Agricoltura, Ambiente e Alimenti, Università del Molise, via De Sanctis s/n, I-86100 Campobasso, Italy
| | - Vito Verardo
- Department of Nutrition and Food Science, University of Granada, Campus of Cartuja, 18071 Granada, Spain; Institute of Nutrition and Food Technology 'José Mataix', Biomedical Research Center, University of Granada, Avda del Conocimiento sn., 18100 Armilla, Granada, Spain
| |
Collapse
|
29
|
Verni M, Pontonio E, Krona A, Jacob S, Pinto D, Rinaldi F, Verardo V, Díaz-de-Cerio E, Coda R, Rizzello CG. Bioprocessing of Brewers' Spent Grain Enhances Its Antioxidant Activity: Characterization of Phenolic Compounds and Bioactive Peptides. Front Microbiol 2020; 11:1831. [PMID: 32849431 PMCID: PMC7411387 DOI: 10.3389/fmicb.2020.01831] [Citation(s) in RCA: 49] [Impact Index Per Article: 12.3] [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: 04/21/2020] [Accepted: 07/13/2020] [Indexed: 01/14/2023] Open
Abstract
Brewers' spent grain (BSG) is the major by-product of the brewing industry which remain largely unutilized despite its nutritional quality. In this study, the effects of fermentation on BSG antioxidant potential were analyzed. A biotechnological protocol including the use of xylanase followed by fermentation with Lactiplantibacillus plantarum (Lactobacillus plantarum) PU1, PRO17, and H46 was used. Bioprocessed BSG exhibited enhanced antioxidant potential, characterized by high radical scavenging activity, long-term inhibition of linoleic acid oxidation and protective effect toward oxidative stress on human keratinocytes NCTC 2544. Immunolabelling and confocal laser microscopy showed that xylanase caused an extensive cell wall arabinoxylan disruption, contributing to the release of bound phenols molecules, thus available to further conversion through lactic acid bacteria metabolism. To clarify the role of fermentation on the antioxidant BSG potential, phenols were selectively extracted and characterized through HPLC-MS techniques. Novel antioxidant peptides were purified and identified in the most active bioprocessed BSG.
Collapse
Affiliation(s)
- Michela Verni
- Department of Soil, Plant and Food Science, University of Bari Aldo Moro, Bari, Italy
| | - Erica Pontonio
- Department of Soil, Plant and Food Science, University of Bari Aldo Moro, Bari, Italy
| | - Annika Krona
- Research Institute of Sweden, Gothenburg, Sweden
| | - Sera Jacob
- Research Institute of Sweden, Gothenburg, Sweden
| | | | | | - Vito Verardo
- Department of Nutrition and Food Science, University of Granada, Granada, Spain
- Institute of Nutrition and Food Technology “José Mataix”, Biomedical Research Centre, University of Granada, Granada, Spain
| | | | - Rossana Coda
- Department of Food and Nutrition Sciences, University of Helsinki, Helsinki, Finland
- Helsinki Institute of Sustainability Science, Helsinki, Finland
| | | |
Collapse
|
30
|
Rodríguez-Pérez C, Molina-Montes E, Verardo V, Artacho R, García-Villanova B, Guerra-Hernández EJ, Ruíz-López MD. Changes in Dietary Behaviours during the COVID-19 Outbreak Confinement in the Spanish COVIDiet Study. Nutrients 2020; 12:nu12061730. [PMID: 32531892 PMCID: PMC7353108 DOI: 10.3390/nu12061730] [Citation(s) in RCA: 287] [Impact Index Per Article: 71.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2020] [Revised: 05/26/2020] [Accepted: 06/08/2020] [Indexed: 12/19/2022] Open
Abstract
The aim of this study was to evaluate whether dietary behaviours of the Spanish adult population were changed during the COVID-19 outbreak confinement. For that purpose, an online questionnaire, based on 44 items including socio-demographic data, Mediterranean diet (MedDiet) Adherence Screener (MEDAS) as a reference of a healthy diet, processed foods intake, changes in their usual food choices and weight gain was distributed using social media and snowball sampling. A total of 7514 participants (37% aged below 35 years, 70.6% female, 77.9% university-level education or higher) from all the Spanish territory completed the questionnaire. Results outlined healthier dietary behaviours during the confinement when compared to previous habits. Overall, the MEDAS score (ranging from 0 to 14, whereby higher a scoring reflects greater adherence to the MedDiet) increased significantly from 6.53 ± 2 to 7.34 ± 1.93 during the confinement. Multivariate logistic regression models, adjusted for age, gender, region and other variables, showed a statistically significant higher likelihood of changing the adherence to the MedDiet (towards an increase in adherence) in those persons who decreased the intake of fried foods, snacks, fast foods, red meat, pastries or sweet beverages, but increased MedDiet-related foods such as olive oil, vegetables, fruits or legumes during the confinement. COVID-19 confinement in Spain has led to the adoption of healthier dietary habits/behaviours in the studied population, as reflected by a higher adherence to the MedDiet. This improvement, if sustained in the long-term, could have a positive impact on the prevention of chronic diseases and COVID-19-related complications.
Collapse
Affiliation(s)
- Celia Rodríguez-Pérez
- Department of Nutrition and Food Science, University of Granada, Campus of Cartuja, 18071 Granada, Spain; (V.V.); (R.A.); (B.G.-V.); (E.J.G.-H.); (M.D.R.-L.)
- Institute of Nutrition and Food Technology (INYTA) ‘José Mataix’, Biomedical Research Centre, University of Granada, Avenida del Conocimiento s/n, E-18071 Granada, Spain
- Correspondence: (C.R.-P.); (E.M.-M.)
| | - Esther Molina-Montes
- Department of Nutrition and Food Science, University of Granada, Campus of Cartuja, 18071 Granada, Spain; (V.V.); (R.A.); (B.G.-V.); (E.J.G.-H.); (M.D.R.-L.)
- Institute of Nutrition and Food Technology (INYTA) ‘José Mataix’, Biomedical Research Centre, University of Granada, Avenida del Conocimiento s/n, E-18071 Granada, Spain
- Instituto de Investigación Biosanitaria ibs. GRANADA, University Hospital of Granada/University of Granada, 18011 Granada, Spain
- Correspondence: (C.R.-P.); (E.M.-M.)
| | - Vito Verardo
- Department of Nutrition and Food Science, University of Granada, Campus of Cartuja, 18071 Granada, Spain; (V.V.); (R.A.); (B.G.-V.); (E.J.G.-H.); (M.D.R.-L.)
- Institute of Nutrition and Food Technology (INYTA) ‘José Mataix’, Biomedical Research Centre, University of Granada, Avenida del Conocimiento s/n, E-18071 Granada, Spain
| | - Reyes Artacho
- Department of Nutrition and Food Science, University of Granada, Campus of Cartuja, 18071 Granada, Spain; (V.V.); (R.A.); (B.G.-V.); (E.J.G.-H.); (M.D.R.-L.)
| | - Belén García-Villanova
- Department of Nutrition and Food Science, University of Granada, Campus of Cartuja, 18071 Granada, Spain; (V.V.); (R.A.); (B.G.-V.); (E.J.G.-H.); (M.D.R.-L.)
| | - Eduardo Jesús Guerra-Hernández
- Department of Nutrition and Food Science, University of Granada, Campus of Cartuja, 18071 Granada, Spain; (V.V.); (R.A.); (B.G.-V.); (E.J.G.-H.); (M.D.R.-L.)
| | - María Dolores Ruíz-López
- Department of Nutrition and Food Science, University of Granada, Campus of Cartuja, 18071 Granada, Spain; (V.V.); (R.A.); (B.G.-V.); (E.J.G.-H.); (M.D.R.-L.)
- Institute of Nutrition and Food Technology (INYTA) ‘José Mataix’, Biomedical Research Centre, University of Granada, Avenida del Conocimiento s/n, E-18071 Granada, Spain
| |
Collapse
|
31
|
Verardo V, Gómez-Caravaca AM, Tabanelli G. Bioactive Components in Fermented Foods and Food By-Products. Foods 2020; 9:foods9020153. [PMID: 32033315 PMCID: PMC7074085 DOI: 10.3390/foods9020153] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/21/2020] [Accepted: 01/23/2020] [Indexed: 02/06/2023] Open
Affiliation(s)
- Vito Verardo
- Department of Nutrition and Food Science, University of Granada, Campus of Cartuja, 18071 Granada, Spain
- Institute of Nutrition and Food Technology ‘José Mataix’, Biomedical Research Center, University of Granada, Avda del Conocimiento sn., 18100 Armilla, Granada, Spain
- Correspondence: (V.V.); (A.M.G.-C.); (G.T.)
| | - Ana Maria Gómez-Caravaca
- Department of Analytical Chemistry, University of Granada. Campus of Fuentenueva, Avda Fuentenueva s/n, 18071 Granada, Spain
- Correspondence: (V.V.); (A.M.G.-C.); (G.T.)
| | - Giulia Tabanelli
- Department of Agricultural and Food Sciences, University of Bologna, Viale Fanin 42, 40127 Bologna, Italy
- Correspondence: (V.V.); (A.M.G.-C.); (G.T.)
| |
Collapse
|
32
|
Martín-García B, Pasini F, Verardo V, Gómez-Caravaca AM, Marconi E, Caboni MF. Distribution of Free and Bound Phenolic Compounds in Buckwheat Milling Fractions. Foods 2019; 8:foods8120670. [PMID: 31842252 PMCID: PMC6963307 DOI: 10.3390/foods8120670] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [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: 10/16/2019] [Revised: 12/07/2019] [Accepted: 12/09/2019] [Indexed: 11/30/2022] Open
Abstract
Buckwheat is a rich source of phenolic compounds that have shown to possess beneficial effect to reduce some diseases due to their antioxidant power. Phenolic compounds are present in the free and in the bound form to the cell wall that are concentrated mainly in the outer layer (hull and bran). Hull is removed before the milling of buckwheat to obtain flours. In order to evaluate the phenolic composition in dehulled buckwheat milling fractions, it was carried out a determination of free and bound phenolic compounds in dehulled whole buckwheat flour, light flour, bran flour, and middling flour by high-performance liquid chromatography-mass spectrometry (HPLC–MS). The most abundant free phenolic compounds were rutin and epiafzelchin–epicatechin-O-dimethylgallate, whereas the most abundant bound phenolic compounds were catechin and epicatechin in all buckwheat flours. Besides, the highest content of free phenolic compounds was obtained in bran flour (1249.49 mg/kg d.w.), whereas the greatest bound phenolic content was in middling (704.47 mg/kg d.w.) and bran flours (689.81 mg/kg d.w.). Thus, middling and bran flours are naturally enriched flours in phenolic compounds that could be used to develop functional foods.
Collapse
Affiliation(s)
- Beatriz Martín-García
- Department of Analytical Chemistry, Faculty of Sciences, University of Granada, Avd. Fuentenueva s/n, 18071 Granada, Spain; (B.M.-G.); (A.M.G.-C.)
| | - Federica Pasini
- Department of Agricultural and Food Sciences, University of Bologna, Piazza Goidanich 60, (FC) 47521 Cesena, Italy; (F.P.); (M.F.C.)
| | - Vito Verardo
- Department of Nutrition and Food Science, University of Granada, Campus of Cartuja, 18071 Granada, Spain
- Institute of Nutrition and Food Technology ‘José Mataix’, Biomedical Research Center, University of Granada, Avda del Conocimiento sn., 18100 Armilla, Granada, Spain
- Correspondence: ; Tel.: +34-958243863
| | - Ana María Gómez-Caravaca
- Department of Analytical Chemistry, Faculty of Sciences, University of Granada, Avd. Fuentenueva s/n, 18071 Granada, Spain; (B.M.-G.); (A.M.G.-C.)
| | - Emanuele Marconi
- Dipartimento Agricoltura, Ambiente e Alimenti, Università del Molise, via De Sanctis s/n, I-86100 Campobasso, Italy;
| | - Maria Fiorenza Caboni
- Department of Agricultural and Food Sciences, University of Bologna, Piazza Goidanich 60, (FC) 47521 Cesena, Italy; (F.P.); (M.F.C.)
- Interdepartmental Centre for Agri-Food Industrial Research, Alma Mater Studiorum, Università di Bologna, via Quinto Bucci 336, 47521 Cesena (FC), Italy
| |
Collapse
|
33
|
Martín-García B, Pasini F, Verardo V, Gómez-Caravaca AM, Marconi E, Caboni MF. Use of Sieving As a Valuable Technology to Produce Enriched Buckwheat Flours: A Preliminary Study. Antioxidants (Basel) 2019; 8:E583. [PMID: 31775221 PMCID: PMC6943696 DOI: 10.3390/antiox8120583] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [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: 10/23/2019] [Revised: 11/18/2019] [Accepted: 11/20/2019] [Indexed: 11/26/2022] Open
Abstract
Fractionation processes based on physical separation are a good strategy to produce enriched cereal flours. Therefore, the aim of this work is to evaluate the suitability of sieving of buckwheat flours to produce protein and phenolic (especially rutin) enriched fractions. Because of that, dehulled whole buckwheat flour (GSTQ) was sieved obtaining fractions with a particle size of 215 µm, 160 µm, 85 µm, and 45 µm (GS215, GS160, GS85, and GS45). For that purpose, the determination of protein, ash, and total starch content and free and bound phenolic compounds was carried out. The highest content of total phenolic compounds was obtained in GS215 (3118.84 mg Kg-1 d.w.), followed by GS160 (2499.11 mg Kg-1 d.w.), GS85 (989.46 mg Kg-1 d.w.), GSTQ (983.15 mg Kg-1 d.w.), and GS45 (481.31 mg Kg-1 d.w.). Therefore, the phenolic content decreased with the particle size decrease from 215 µm to 45 µm. Besides, there were no significant differences between the total phenolic content in GS85 and GSTQ. The fraction with 215 µm reported the highest protein and mineral salt content and presented rutin amounts four times higher than GSTQ.
Collapse
Affiliation(s)
- Beatriz Martín-García
- Department of Analytical Chemistry, Faculty of Sciences, University of Granada, Avd. Fuentenueva s/n, 18071 Granada, Spain; (B.M.-G.); (A.M.G.-C.)
| | - Federica Pasini
- Department of Agricultural and Food Sciences, University of Bologna, Piazza Goidanich 60, 47521 Cesena, Italy; (F.P.); (M.F.C.)
| | - Vito Verardo
- Department of Nutrition and Food Science, University of Granada, Campus of Cartuja, 18071 Granada, Spain
- Institute of Nutrition and Food Technology ‘José Mataix’, Biomedical Research Center, University of Granada, Avda del Conocimiento sn., 18100 Armilla, Granada, Spain
| | - Ana María Gómez-Caravaca
- Department of Analytical Chemistry, Faculty of Sciences, University of Granada, Avd. Fuentenueva s/n, 18071 Granada, Spain; (B.M.-G.); (A.M.G.-C.)
| | - Emanuele Marconi
- Dipartimento Agricoltura, Ambiente e Alimenti, Università del Molise, via De Sanctis s/n, I-86100 Campobasso, Italy;
| | - Maria Fiorenza Caboni
- Department of Agricultural and Food Sciences, University of Bologna, Piazza Goidanich 60, 47521 Cesena, Italy; (F.P.); (M.F.C.)
- Interdepartmental Centre for Agri-Food Industrial Research, Alma Mater Studiorum, Università di Bologna, via Quinto Bucci 336, 47521 Cesena, Italy
| |
Collapse
|
34
|
Balestra F, Verardo V, Tappi S, Caboni MF, Dalla Rosa M, Romani S. Chemical and physical changes during storage of differently packed biscuits formulated with sunflower oil. J Food Sci Technol 2019; 56:4714-4721. [PMID: 31686703 DOI: 10.1007/s13197-019-03918-z] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 03/27/2019] [Accepted: 07/02/2019] [Indexed: 11/28/2022]
Abstract
Various innovative materials are already present on the market, but there is scarce knowledge on their performances when used in real food system. In this study, two innovative packaging materials were investigated for the evaluation during storage of biscuits formulated with sunflower oil and compared to a traditional one. To this aim, three different flexible and composite film containing a metalized plastic layer and a paper layer were used. The control included orientated polypropylene (OPP), while the innovative materials contained poly-lactic acid or OPP with a pro-oxidant additive, ethylene vinyl acetate. The physical (moisture, water activity, hardness/crispness) and chemical (peroxide value, conjugated dienes and trienes, and hexanal and nonanal formation) changes of biscuits were monitored during accelerated storage (35 °C and 50% of relative humidity for 105 days). Packaging materials did not have significant impact on textural quality of biscuits. Instead remarkable differences were observed during storage in the evolution of different lipid oxidation compounds, moisture content and water activity among differently packed biscuits. A new ecofriendly packaging showed the best performances in terms of physico-chemical quality of biscuits. The obtained results provide useful information for industrial application.
Collapse
Affiliation(s)
- Federica Balestra
- 1Department of Agri-Food Science and Technology, Alma Mater Studiorum, Università di Bologna, Piazza Goidanich 60, 47521 Cesena, FC Italy
| | - Vito Verardo
- 2Department of Nutrition and Food Science, University of Granada, Campus of Cartuja, 18071 Granada, Spain.,3Institute of Nutrition and Food Technology 'José Mataix', Biomedical Research Centre, University of Granada, Avd. del Conocimiento s/n, 18071 Granada, Spain
| | - Silvia Tappi
- 4Interdepartmental Centre for Agri-Food Industrial Research, Alma Mater Studiorum, Università di Bologna, Via Quinto Bucci 336, 47521 Cesena, FC Italy
| | - Maria Fiorenza Caboni
- 1Department of Agri-Food Science and Technology, Alma Mater Studiorum, Università di Bologna, Piazza Goidanich 60, 47521 Cesena, FC Italy.,4Interdepartmental Centre for Agri-Food Industrial Research, Alma Mater Studiorum, Università di Bologna, Via Quinto Bucci 336, 47521 Cesena, FC Italy
| | - Marco Dalla Rosa
- 1Department of Agri-Food Science and Technology, Alma Mater Studiorum, Università di Bologna, Piazza Goidanich 60, 47521 Cesena, FC Italy.,4Interdepartmental Centre for Agri-Food Industrial Research, Alma Mater Studiorum, Università di Bologna, Via Quinto Bucci 336, 47521 Cesena, FC Italy
| | - Santina Romani
- 1Department of Agri-Food Science and Technology, Alma Mater Studiorum, Università di Bologna, Piazza Goidanich 60, 47521 Cesena, FC Italy.,4Interdepartmental Centre for Agri-Food Industrial Research, Alma Mater Studiorum, Università di Bologna, Via Quinto Bucci 336, 47521 Cesena, FC Italy
| |
Collapse
|
35
|
Rodríguez-Pérez C, García-Villanova B, Guerra-Hernández E, Verardo V. Grape Seeds Proanthocyanidins: An Overview of In Vivo Bioactivity in Animal Models. Nutrients 2019; 11:E2435. [PMID: 31614852 PMCID: PMC6835351 DOI: 10.3390/nu11102435] [Citation(s) in RCA: 67] [Impact Index Per Article: 13.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/03/2019] [Revised: 09/26/2019] [Accepted: 10/02/2019] [Indexed: 12/22/2022] Open
Abstract
Over the last decade, proanthocyanidins (PACs) are attracting attention not only from the food industry but also from public health organizations due to their health benefits. It is well-known that grapes are a good source of PACs and for that reason, the industry is also focused on grape by-products identification and bioactivity evaluation. Grape seeds extract (GSPE) is a rich source of PACs, mainly composed of monomeric catechin and epicatechin, gallic acid and polymeric and oligomeric proanthocyanidins. Thus, this review encompasses the state-of-art structure and the most recent evidence about the impact of GSPE on chronic diseases, with a focus on oxidative stress, inflammation and metabolic syndrome (MeS)-related disorders such as obesity, diabetes and cardiovascular risk disease in vivo to offer new perspectives in the field that allow further research. Despite the controversial results, is undeniable that PACs from grape seeds are highly antioxidants, thus, the capacity of GSPE to improve oxidative stress might mediate the inflammation process and the progress of MeS-related pathologies. However, further well-design animal studies with standardized dosages and GSPE composition are necessary to shed light into the cause-effect relationship in a more accurate way to later allow a deeper study of the effect of GSPE in humans.
Collapse
Affiliation(s)
- Celia Rodríguez-Pérez
- Department of Nutrition and Food Science, University of Granada, Campus of Cartuja, 18071 Granada, Spain.
- Institute of Nutrition and Food Technology (INYTA) 'José Mataix', Biomedical Research Centre, University of Granada, Avenida del Conocimiento s/n, E-18071 Granada, Spain.
| | - Belén García-Villanova
- Department of Nutrition and Food Science, University of Granada, Campus of Cartuja, 18071 Granada, Spain.
| | - Eduardo Guerra-Hernández
- Department of Nutrition and Food Science, University of Granada, Campus of Cartuja, 18071 Granada, Spain.
| | - Vito Verardo
- Department of Nutrition and Food Science, University of Granada, Campus of Cartuja, 18071 Granada, Spain.
- Institute of Nutrition and Food Technology (INYTA) 'José Mataix', Biomedical Research Centre, University of Granada, Avenida del Conocimiento s/n, E-18071 Granada, Spain.
| |
Collapse
|
36
|
Díaz-de-Cerio E, Verardo V, Fernández-Gutiérrez A, Gómez-Caravaca AM. New insight into phenolic composition of chayote (Sechium edule (Jacq.) Sw.). Food Chem 2019; 295:514-519. [DOI: 10.1016/j.foodchem.2019.05.146] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/12/2019] [Revised: 05/19/2019] [Accepted: 05/21/2019] [Indexed: 10/26/2022]
|
37
|
Verni M, Verardo V, Rizzello CG. How Fermentation Affects the Antioxidant Properties of Cereals and Legumes. Foods 2019; 8:E362. [PMID: 31450581 PMCID: PMC6770679 DOI: 10.3390/foods8090362] [Citation(s) in RCA: 62] [Impact Index Per Article: 12.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/24/2019] [Revised: 08/20/2019] [Accepted: 08/22/2019] [Indexed: 12/11/2022] Open
Abstract
The major role of antioxidant compounds in preserving food shelf life, as well as providing health promoting benefits, combined with the increasing concern towards synthetic antioxidants, has led the scientific community to focus on natural antioxidants present in food matrices or resulting from microbial metabolism during fermentation. This review aims at providing a comprehensive overview of the effect of fermentation on the antioxidant compounds of vegetables, with emphasis on cereals- and legumes- derived foods. Polyphenols are the main natural antioxidants in food. However, they are often bound to cell wall, glycosylated, or in polymeric forms, which affect their bioaccessibility, yet several metabolic activities are involved in their release or conversion in more active forms. In some cases, the antioxidant properties in vitro, were also confirmed during in vivo studies. Similarly, bioactive peptides resulted from bacterial and fungal proteolysis, were also found to have ex vivo protective effect against oxidation. Fermentation also influenced the bioaccessibility of other compounds, such as vitamins and exopolysaccharides, enabling a further improvement of antioxidant activity in vitro and in vivo. The ability of fermentation to improve food antioxidant properties strictly relies on the metabolic activities of the starter used, and to further demonstrate its potential, more in vivo studies should be carried out.
Collapse
Affiliation(s)
- Michela Verni
- Department of Soil, Plant and Food Science, University of Bari Aldo Moro, 70126 Bari, Italy.
| | - Vito Verardo
- Department of Nutrition and Food Science, University of Granada, Campus Universitario de Cartuja, E-18071 Granada, Spain
- Institute of Nutrition and Food Technology 'José Mataix', Biomedical Research Centre, University of Granada, Avenida del Conocimiento s/n, E-18071 Granada, Spain
| | | |
Collapse
|
38
|
Martín-García B, Pasini F, Verardo V, Díaz-de-Cerio E, Tylewicz U, Gómez-Caravaca AM, Caboni MF. Optimization of Sonotrode Ultrasonic-Assisted Extraction of Proanthocyanidins from Brewers' Spent Grains. Antioxidants (Basel) 2019; 8:E282. [PMID: 31390772 PMCID: PMC6721779 DOI: 10.3390/antiox8080282] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2019] [Revised: 07/28/2019] [Accepted: 07/31/2019] [Indexed: 12/23/2022] Open
Abstract
Brewing spent grains (BSGs) are the main by-product from breweries and they are rich of proanthocyanidins, among other phenolic compounds. However, literature on these compounds in BSGs is scarce. Thus, this research focuses on the establishment of ultrasound-assisted extraction of proanthocyanidin compounds in brewing spent grains using a sonotrode. To set the sonotrode extraction up, response surface methodology (RSM) was used to study the effects of three factors, namely, solvent composition, time of extraction, and ultrasound power. Qualitative and quantitative analyses of proanthocyanidin compounds were performed using HPLC coupled to fluorometric and mass spectrometer detectors. The highest content of proanthocyanidins was obtained using 80/20 acetone/water (v/v), 55 min, and 400 W. The established method allows the extraction of 1.01 mg/g dry weight (d.w.) of pronthocyanidins from BSGs; this value is more than two times higher than conventional extraction.
Collapse
Affiliation(s)
- Beatriz Martín-García
- Department of Analytical Chemistry, Faculty of Sciences, University of Granada, Avd. Fuentenueva s/n, 18071 Granada, Spain
| | - Federica Pasini
- Department of Agricultural and Food Sciences, University of Bologna, Piazza Goidanich 60, (FC) 47521 Cesena, Italy
| | - Vito Verardo
- Department of Nutrition and Food Science, University of Granada, Campus of Cartuja, 18071 Granada, Spain.
- Institute of Nutrition and Food Technology 'José Mataix', Biomedical Research Center, University of Granada, Avda del Conocimiento sn, 18100 Armilla, Granada, Spain.
| | - Elixabet Díaz-de-Cerio
- Department of Nutrition and Food Science, University of Granada, Campus of Cartuja, 18071 Granada, Spain
| | - Urszula Tylewicz
- Department of Agricultural and Food Sciences, University of Bologna, Piazza Goidanich 60, (FC) 47521 Cesena, Italy
| | - Ana María Gómez-Caravaca
- Department of Analytical Chemistry, Faculty of Sciences, University of Granada, Avd. Fuentenueva s/n, 18071 Granada, Spain
| | - Maria Fiorenza Caboni
- Department of Agricultural and Food Sciences, University of Bologna, Piazza Goidanich 60, (FC) 47521 Cesena, Italy
- Interdepartmental Centre for Agri-Food Industrial Research, Alma Mater Studiorum, Università di Bologna, via Quinto Bucci 336, 47521 Cesena (FC), Italy
| |
Collapse
|
39
|
Martín-García B, Verardo V, León L, De la Rosa R, Arráez-Román D, Segura-Carretero A, Gómez-Caravaca AM. GC-QTOF-MS as valuable tool to evaluate the influence of cultivar and sample time on olive leaves triterpenic components. Food Res Int 2018; 115:219-226. [PMID: 30599934 DOI: 10.1016/j.foodres.2018.08.085] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [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: 05/29/2018] [Revised: 08/17/2018] [Accepted: 08/27/2018] [Indexed: 10/28/2022]
Abstract
Pentacyclic triterpenes play an important role in plant defense and have demonstrated beneficial effects in human health acting in disease prevention. In the present study, the determination of triterpenes compounds in olive leaves of six different cultivars grown at four dates was assessed in order to corroborate the influence of olive growth cycle on triterpenes content and to evaluate if the highest amounts are detected in correspondence to the olive oil production period when the leaves are one of the most important by-product. A GC-QTOF-MS methodology was optimized and validated, and five triterpenes were identified and quantified in all olive leaves samples analysed. ANOVA analyses revealed quantitative differences among sampling times and cultivars. Principal Component Analyses showed a good separation among triterpenes content for the different collecting seasons and cultivars. Picual, the most commonly grown olive today for olive oil production, was the cultivar that presented the highest concentrations of triterpenes and oleanolic acid the major triterpene in all cultivars at all sampling times (54-76.5% of total triterpenes). The triterpenes concentration is higher in June than in the other sampling times. Unfortunately, the leaves sampled at the stage that corresponded to the olive oil production were not the best one in terms of triterpenes content; however the decrease was never >15.5%. Thus, the present results confirm olive leaves a suitable source of bioactive compounds that can be used to obtain high added-value products enriched in triterpenes.
Collapse
Affiliation(s)
- Beatriz Martín-García
- Department of Analytical Chemistry, Faculty of Sciences, University of Granada, Avd. Fuentenueva s/n, 18071 Granada, Spain
| | - Vito Verardo
- Department of Nutrition and Food Science, University of Granada, Campus Universitario de Cartuja, E-18071 Granada, Spain; Institute of Nutrition and Food Technology 'José Mataix', Biomedical Research Centre, University of Granada, Avenida del Conocimiento s/n, E-18071 Granada, Spain.
| | - Lorenzo León
- IFAPA Centro Alameda del Obispo, Avda Menéndez Pidal, s/n, E-14004 Córdoba, Spain
| | - Raúl De la Rosa
- IFAPA Centro Alameda del Obispo, Avda Menéndez Pidal, s/n, E-14004 Córdoba, Spain
| | - David Arráez-Román
- Department of Analytical Chemistry, Faculty of Sciences, University of Granada, Avd. Fuentenueva s/n, 18071 Granada, Spain; Functional Food Research and Development Center, Health Science Technological Park, Avd. del Conocimiento, Bioregion building, 18100, Granada, Spain
| | - Antonio Segura-Carretero
- Department of Analytical Chemistry, Faculty of Sciences, University of Granada, Avd. Fuentenueva s/n, 18071 Granada, Spain; Functional Food Research and Development Center, Health Science Technological Park, Avd. del Conocimiento, Bioregion building, 18100, Granada, Spain
| | - Ana María Gómez-Caravaca
- Department of Analytical Chemistry, Faculty of Sciences, University of Granada, Avd. Fuentenueva s/n, 18071 Granada, Spain
| |
Collapse
|
40
|
Rodríguez-Pérez C, Gómez-Caravaca AM, Guerra-Hernández E, Cerretani L, García-Villanova B, Verardo V. Comprehensive metabolite profiling of Solanum tuberosum L. (potato) leaves by HPLC-ESI-QTOF-MS. Food Res Int 2018; 112:390-399. [PMID: 30131151 DOI: 10.1016/j.foodres.2018.06.060] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.7] [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: 05/21/2018] [Revised: 06/19/2018] [Accepted: 06/25/2018] [Indexed: 12/01/2022]
Abstract
The objective of this work was to study the non-targeted metabolite profiling of potato leaves using high performance liquid chromatography coupled to quadrupole-time of flight mass spectrometry (HPLC-ESI-QTOF-MS). The mass accuracy, true isotopic pattern in both MS and MS/MS spectra provided by QTOF-MS made possible the tentative identification of 109 compounds present in potato leaves, including organic acids, amino acids and derivatives, phenolic acids, flavonoids, iridoids, oxylipins and other polar and semi-polar compounds. Among them, 32 compounds have been found for the first time in potato leaf and in the Solanaceae family. Quinic acid and its derivatives represented more than 45% of the bioactive compounds quantified in the extract. Derivatives of hydroxybenzoic acid and gentisic acid were also founded at considerable concentrations. This study shed light on the composition of potato leaf extract and will serve as a base for further research into activities of the various compounds found in this matrix which has demonstrated a potential use as functional ingredients.
Collapse
Affiliation(s)
- Celia Rodríguez-Pérez
- Department of Analytical Chemistry, Faculty of Sciences, University of Granada, Avenida Fuentenueva s/n, 18071 Granada, Spain
| | - Ana María Gómez-Caravaca
- Department of Analytical Chemistry, Faculty of Sciences, University of Granada, Avenida Fuentenueva s/n, 18071 Granada, Spain.
| | - Eduardo Guerra-Hernández
- Department of Nutrition and Food Science, University of Granada, Campus of Cartuja, 18071 Granada, Spain
| | | | - Belen García-Villanova
- Department of Nutrition and Food Science, University of Granada, Campus of Cartuja, 18071 Granada, Spain
| | - Vito Verardo
- Department of Nutrition and Food Science, University of Granada, Campus of Cartuja, 18071 Granada, Spain; Institute of Nutrition and Food Technology 'José Mataix', Biomedical Research Centre, University of Granada, Avenida del Conocimiento s/n, E-18071 Granada, Spain
| |
Collapse
|
41
|
Verardo V, Glicerina V, Cocci E, Frenich AG, Romani S, Caboni MF. Determination of free and bound phenolic compounds and their antioxidant activity in buckwheat bread loaf, crust and crumb. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2017.08.063] [Citation(s) in RCA: 20] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
|
42
|
Boubakri H, Jdey A, Taamalli A, Taamalli W, Jebara M, Brini F, Riciputi Y, Pasini F, Christian M, Verardo V. Phenolic composition as measured by liquid chromatography/mass spectrometry and biological properties of Tunisian barley. International Journal of Food Properties 2017. [DOI: 10.1080/10942912.2017.1359186] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Hatem Boubakri
- Laboratory of Leguminous, Centre of Biotechnology of Borj-Cédria, Hammam-Lif, Tunisia
| | - Ahmed Jdey
- EA2219 Géoarchitecture: TUBE, Université de Bretagne Occidentale, Brest Cedex, France
| | - Amani Taamalli
- Laboratoire de Biotechnologie de l’Olivier, Centre of Biotechnology of Borj-Cédria, Hammam-Lif, Tunisia
| | - Wael Taamalli
- Laboratoire de Biotechnologie de l’Olivier, Centre of Biotechnology of Borj-Cédria, Hammam-Lif, Tunisia
| | - Moez Jebara
- Laboratory of Leguminous, Centre of Biotechnology of Borj-Cédria, Hammam-Lif, Tunisia
| | - Faiçal Brini
- Laboratory of Biotechnology and Plant Improvement, Centre of Biotechnology of Sfax, Sfax, Tunisia
| | - Ylenia Riciputi
- Inter-Departmental Centre for Agri-Food Industrial Research (CIRI Agrifood), University of Bologna, Cesena, FC, Italy
| | - Federica Pasini
- Inter-Departmental Centre for Agri-Food Industrial Research (CIRI Agrifood), University of Bologna, Cesena, FC, Italy
| | - Magné Christian
- EA2219 Géoarchitecture: TUBE, Université de Bretagne Occidentale, Brest Cedex, France
| | - Vito Verardo
- Department of Nutrition and Food Science, University of Granada, Granada, Spain
| |
Collapse
|
43
|
Bombai G, Pasini F, Verardo V, Sevindik O, Di Foggia M, Tessarin P, Bregoli AM, Caboni MF, Rombolà AD. Monitoring of compositional changes during berry ripening in grape seed extracts of cv. Sangiovese (Vitis vinifera L.). J Sci Food Agric 2017; 97:3058-3064. [PMID: 27873332 DOI: 10.1002/jsfa.8151] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/22/2016] [Revised: 11/04/2016] [Accepted: 11/17/2016] [Indexed: 06/06/2023]
Abstract
BACKGROUND Seed oil and flours have been attracting the interest of researchers and industry, since they contain various bioactive components. We monitored the effects of ripening on lipids, monomeric flavan-3-ols, proanthocyanidins and tocols concentration in seed extracts from organically cultivated cv. Sangiovese vines. RESULTS Linoleic acid was the most abundant fatty acid, followed by oleic, palmitic and stearic acids. The tocols detected were α-tocopherol, α-tocotrienol and γ-tocotrienol. The proanthocyanidins degree of polymerisation ranged from dimers to dodecamers; moreover, monomeric flavan-3-ols and polymeric proanthocyanidins were detected. Total flavan-3-ols (monomers, oligomers and polymers) concentration in grape seeds decreased during ripening. CONCLUSIONS Fatty acids reached the highest level in post-veraison. The concentration of these compounds varied considerably during ripening. Capric acid has been found for the first time in grape seeds. α-Tocopherol and γ-tocotrienol decreased during ripening, while α-tocotrienol increased. The HPLC analysis with fluorimetric detection, conducted for the first time on cv. Sangiovese, revealed that the concentration of flavan-3-ols monomers, oligomeric proanthocyanidins and polymers greatly changed during ripening. These results suggest that the timing of bunch harvest plays a crucial role in the valorisation of grape seed flour. © 2016 Society of Chemical Industry.
Collapse
Affiliation(s)
- Giuseppe Bombai
- Department of Agricultural Sciences, Alma Mater Studiorum, University of Bologna, Bologna, Viale G. Fanin 44, Bologna, BO, 40127, Italy
| | - Federica Pasini
- Interdepartmental Centre of Industrial Agrifood Research (CIRI - Agrifood), Alma Mater Studiorum, University of Bologna, Piazza Goidanich 60, Cesena, FC, 47521, Italy
| | - Vito Verardo
- Department of Chemistry and Physics (Analytical Chemistry Area), Research Centre for Agricultural and Food Biotechnology (BITAL), Agrifood Campus of International Excellence, ceiA3, University of Almería, Carretera del Sacramento s/n, E-04120, Almería, Spain
| | - Onur Sevindik
- Department of Agricultural Sciences, Alma Mater Studiorum, University of Bologna, Bologna, Viale G. Fanin 44, Bologna, BO, 40127, Italy
| | - Michele Di Foggia
- Department of Agricultural Sciences, Alma Mater Studiorum, University of Bologna, Bologna, Viale G. Fanin 44, Bologna, BO, 40127, Italy
- Department of Biomedical and Neuromotor Sciences, Alma Mater Studiorum, University of Bologna, Via Belmeloro 8/2, Bologna, BO, 40126, Italy
| | - Paola Tessarin
- Department of Agricultural Sciences, Alma Mater Studiorum, University of Bologna, Bologna, Viale G. Fanin 44, Bologna, BO, 40127, Italy
| | - Anna Maria Bregoli
- Department of Agricultural Sciences, Alma Mater Studiorum, University of Bologna, Bologna, Viale G. Fanin 44, Bologna, BO, 40127, Italy
| | - Maria F Caboni
- Interdepartmental Centre of Industrial Agrifood Research (CIRI - Agrifood), Alma Mater Studiorum, University of Bologna, Piazza Goidanich 60, Cesena, FC, 47521, Italy
- Department of Agricultural and Food Sciences, Alma Mater Studiorum, University of Bologna, Piazza Goidanich 60, Cesena, FC, 47521, Italy
| | - Adamo D Rombolà
- Department of Agricultural Sciences, Alma Mater Studiorum, University of Bologna, Bologna, Viale G. Fanin 44, Bologna, BO, 40127, Italy
| |
Collapse
|
44
|
Díaz-de-Cerio E, Rodríguez-Nogales A, Algieri F, Romero M, Verardo V, Segura-Carretero A, Duarte J, Galvez J. The hypoglycemic effects of guava leaf ( Psidium guajava L.) extract are associated with improving endothelial dysfunction in mice with diet-induced obesity. Food Res Int 2017; 96:64-71. [DOI: 10.1016/j.foodres.2017.03.019] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2017] [Revised: 03/03/2017] [Accepted: 03/10/2017] [Indexed: 01/22/2023]
|
45
|
Gargouri B, Ammar S, Verardo V, Besbes S, Segura-Carretero A, Bouaziz M. RP-HPLC–DAD-ESI-TOF–MS based strategy for new insights into the qualitative and quantitative phenolic profile in Tunisian industrial Citrus Limon by-product and their antioxidant activity. Eur Food Res Technol 2017. [DOI: 10.1007/s00217-017-2904-4] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
|
46
|
Wang X, Zeng Q, Verardo V, Contreras MDM. Fatty acid and sterol composition of tea seed oils: Their comparison by the "FancyTiles" approach. Food Chem 2017; 233:302-310. [PMID: 28530579 DOI: 10.1016/j.foodchem.2017.04.110] [Citation(s) in RCA: 63] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/23/2016] [Revised: 04/17/2017] [Accepted: 04/17/2017] [Indexed: 12/11/2022]
Abstract
Confusion among tea seed oils from Sect. Thea, Oleifera and Camellia in Camellia is a widespread problem in research and production. In this work, 22 fatty acids, squalene and 13 phytosterols in the three groups of tea seed oils from 16 Chinese regions were analyzed with GC-FID and GC-MS respectively. Thea oils were significantly higher in linoleic (C18:2) and palmitic (C16:0) acids but lower in oleic acid (C18:1) than Camellia and Oleifera oils while the latter two overlapped in major fatty acids. Similarly, Camellia and Oleifera oils clustered together based on the data of squalene and 12 phytosterols while Thea oils branched from them in HCA. Finally, a "FancyTiles" model was constructed to describe the fatty acids, squalene and phytosterols in a plot of semi-quantitative strategy. The results supply the basic data of the three types of tea seed oils and reveal the similarities and differences among them.
Collapse
Affiliation(s)
- Xiaoqin Wang
- College of Chemical Engineering, Huaqiao University, 361021 Xiamen, China; Institute of Oil and Natural Product, Huaqiao University, 361021 Xiamen, China.
| | - Qiumei Zeng
- College of Chemical Engineering, Huaqiao University, 361021 Xiamen, China; Institute of Oil and Natural Product, Huaqiao University, 361021 Xiamen, China
| | - Vito Verardo
- Department of Nutrition and Food Science, University of Granada, Campus of Cartuja, 18071 Granada, Spain
| | - María Del Mar Contreras
- Department of Analytical Chemistry, Annex C-3 Building, Campus of Rabanales, University of Córdoba, 14071 Córdoba, Spain
| |
Collapse
|
47
|
Díaz-de-Cerio E, Tylewicz U, Verardo V, Fernández-Gutiérrez A, Segura-Carretero A, Romani S. Design of Sonotrode Ultrasound-Assisted Extraction of Phenolic Compounds from Psidium guajava L. Leaves. FOOD ANAL METHOD 2017. [DOI: 10.1007/s12161-017-0836-z] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
|
48
|
Verardo V, Gómez-Caravaca AM, Arráez-Román D, Hettinga K. Recent Advances in Phospholipids from Colostrum, Milk and Dairy By-Products. Int J Mol Sci 2017; 18:ijms18010173. [PMID: 28106745 PMCID: PMC5297805 DOI: 10.3390/ijms18010173] [Citation(s) in RCA: 44] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/12/2016] [Revised: 12/31/2016] [Accepted: 01/10/2017] [Indexed: 02/07/2023] Open
Abstract
Milk is one of the most important foods for mammals, because it is the first form of feed providing energy, nutrients and immunological factors. In the last few years, milk lipids have attracted the attention of researchers due to the presence of several bioactive components in the lipid fraction. The lipid fraction of milk and dairy products contains several components of nutritional significance, such as ω-3 and ω-6 polyunsaturated fatty acids, CLA, short chain fatty acids, gangliosides and phospholipids. Prospective cohort evidence has shown that phospholipids play an important role in the human diet and reinforce the possible relationship between their consumption and prevention of several chronic diseases. Because of these potential benefits of phospholipids in the human diet, this review is focused on the recent advances in phospholipids from colostrum, milk and dairy by-products. Phospholipid composition, its main determination methods and the health activities of these compounds will be addressed.
Collapse
Affiliation(s)
- Vito Verardo
- Department of Chemistry and Physics (Analytical Chemistry Area), Research Centre for Agricultural and Food Biotechnology (BITAL), Agrifood Campus of International Excellence, ceiA3, University of Almería, Carretera de Sacramento s/n, 04120 Almería, Spain.
| | - Ana Maria Gómez-Caravaca
- Department of Analytical Chemistry, University of Granada, c/Fuentenueva s/n, 18071 Granada, Spain.
- Research and Development of Functional Food Centre (CIDAF), Health Science Technological Park (PTS) Granada, Avda. del Conocimiento s/n, EdificioBioregión, 18007 Granada, Spain.
| | - David Arráez-Román
- Department of Analytical Chemistry, University of Granada, c/Fuentenueva s/n, 18071 Granada, Spain.
- Research and Development of Functional Food Centre (CIDAF), Health Science Technological Park (PTS) Granada, Avda. del Conocimiento s/n, EdificioBioregión, 18007 Granada, Spain.
| | - Kasper Hettinga
- Dairy Science and Technology, Food Quality and Design Group, Wageningen University, Bornse Weilanden 9, 6708 WG Wageningen, The Netherlands.
| |
Collapse
|
49
|
Díaz-de-Cerio E, Pasini F, Verardo V, Fernández-Gutiérrez A, Segura-Carretero A, Caboni MF. Psidium guajava L. leaves as source of proanthocyanidins: Optimization of the extraction method by RSM and study of the degree of polymerization by NP-HPLC-FLD-ESI-MS. J Pharm Biomed Anal 2016; 133:1-7. [PMID: 27780121 DOI: 10.1016/j.jpba.2016.10.011] [Citation(s) in RCA: 14] [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] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/12/2016] [Revised: 10/10/2016] [Accepted: 10/12/2016] [Indexed: 10/20/2022]
Abstract
Due to the importance of the proanthocyanidins (PAs) bioactivity and its relationship with the PAs degree of polymerization (DP), an experimental design was carried out to establish the best extraction conditions in order to evaluate the proanthocyanidins content and their degree of polymerization in Psidium guajava leaves at different oxidation state. Optimal conditions achieved by response surface methodology were 50% acetone/water (v/v), 48°C, 30min, and 0% acetic acid (v/v). The highest DP has been found in the low oxidized state (DP 13 plus the polymers). Medium and high oxidized state leaves reported a DP 11 plus the polymers. The total amounts of proanthocyanidins (sum of PAs by HPLC-FLD-ESI-MS) decreased when oxidation state of leaves increased (15.8±0.4, 12.6±0.4, and 10.5±0.3mg/g leaf dry weight (d.w.) in low, medium and high oxidized state leaves, respectively). Guava leaves present an interesting source of low DP-PAs.
Collapse
Affiliation(s)
- Elixabet Díaz-de-Cerio
- Department of Analytical Chemistry, Faculty of Sciences, University of Granada, Avd. Fuentenueva s/n, 18071, Granada, Spain; Functional Food Research and Development Center, Health Science Technological Park, Avd. del Conocimiento, Bioregion Building, 18100, Granada, Spain
| | - Federica Pasini
- Inter-Departmental Centre for Agri-Food Industrial Research (CIRI Agrifood), University of Bologna, Piazza Goidanich 60, 47521 Cesena, FC, Italy
| | - Vito Verardo
- Department of Chemistry and Physics, and Research Centre for Agricultural and Food Biotechnology (BITAL), Agrifood Campus of International Excellence, ceiA3, University of Almería, Carretera de Sacramento s/n, 04120 Almería, Spain.
| | - Alberto Fernández-Gutiérrez
- Department of Analytical Chemistry, Faculty of Sciences, University of Granada, Avd. Fuentenueva s/n, 18071, Granada, Spain; Functional Food Research and Development Center, Health Science Technological Park, Avd. del Conocimiento, Bioregion Building, 18100, Granada, Spain
| | - Antonio Segura-Carretero
- Department of Analytical Chemistry, Faculty of Sciences, University of Granada, Avd. Fuentenueva s/n, 18071, Granada, Spain; Functional Food Research and Development Center, Health Science Technological Park, Avd. del Conocimiento, Bioregion Building, 18100, Granada, Spain
| | - Maria Fiorenza Caboni
- Inter-Departmental Centre for Agri-Food Industrial Research (CIRI Agrifood), University of Bologna, Piazza Goidanich 60, 47521 Cesena, FC, Italy; Department of Agro-Food Sciences and Technologies, University of Bologna, Piazza Goidanich 60, 47521 Cesena, FC, Italy
| |
Collapse
|
50
|
Akyol H, Riciputi Y, Capanoglu E, Caboni MF, Verardo V. Phenolic Compounds in the Potato and Its Byproducts: An Overview. Int J Mol Sci 2016; 17:E835. [PMID: 27240356 PMCID: PMC4926369 DOI: 10.3390/ijms17060835] [Citation(s) in RCA: 129] [Impact Index Per Article: 16.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2016] [Revised: 05/17/2016] [Accepted: 05/24/2016] [Indexed: 01/03/2023] Open
Abstract
The potato (Solanum tuberosum L.) is a tuber that is largely used for food and is a source of different bioactive compounds such as starch, dietary fiber, amino acids, minerals, vitamins, and phenolic compounds. Phenolic compounds are synthetized by the potato plant as a protection response from bacteria, fungi, viruses, and insects. Several works showed that these potato compounds exhibited health-promoting effects in humans. However, the use of the potato in the food industry submits this vegetable to different processes that can alter the phenolic content. Moreover, many of these compounds with high bioactivity are located in the potato's skin, and so are eliminated as waste. In this review the most recent articles dealing with phenolic compounds in the potato and potato byproducts, along with the effects of harvesting, post-harvest, and technological processes, have been reviewed. Briefly, the phenolic composition, main extraction, and determination methods have been described. In addition, the "alternative" food uses and healthy properties of potato phenolic compounds have been addressed.
Collapse
Affiliation(s)
- Hazal Akyol
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Ayazağa Campus, Maslak, Istanbul 34469, Turkey.
| | - Ylenia Riciputi
- Department of Agro-Food Sciences and Technologies, Alma Mater Studiorum-University of Bologna, Piazza Goidanich 60, Cesena (FC) I-47521, Italy.
| | - Esra Capanoglu
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Ayazağa Campus, Maslak, Istanbul 34469, Turkey.
| | - Maria Fiorenza Caboni
- Department of Agro-Food Sciences and Technologies, Alma Mater Studiorum-University of Bologna, Piazza Goidanich 60, Cesena (FC) I-47521, Italy.
- Inter-Departmental Centre for Agri-Food Industrial Research (CIRI Agroalimentare), University of Bologna, Piazza Goidanich 60, Cesena (FC) I-47521, Italy.
| | - Vito Verardo
- Department of Chemistry and Physics (Analytical Chemistry Area) University of Almería, Carretera de Sacramento s/n Almería E-04120, Spain.
- Research Centre for Agricultural and Food Biotechnology (BITAL), Agrifood Campus of International Excellence, ceiA3, University of Almería, Carretera de Sacramento s/n Almería E-04120, Spain.
| |
Collapse
|