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Kamiloglu S, Ozdal T, Tomas M, Capanoglu E. Oil matrix modulates the bioaccessibility of polyphenols: a study of salad dressing formulation with industrial broccoli by-products and lemon juice. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:5368-5377. [PMID: 35318669 DOI: 10.1002/jsfa.11890] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/08/2020] [Revised: 03/01/2022] [Accepted: 03/23/2022] [Indexed: 06/14/2023]
Abstract
BACKGROUND The potential health-promoting effects of polyphenols depend considerably on their bioaccessibility, which is affected by the presence of other nutrients in the diet, including lipids. In this study, several salad dressing formulations were prepared using industrial broccoli by-product powder (BBP), lemon juice (LJ), and three different sources of oils (olive oil, hazelnut oil and sunflower oil) to both valorize polyphenol-rich industrial discards and also to investigate polyphenol bioaccessibility. The changes in the bioaccessibility of polyphenols from BBP and LJ were determined using the standardized in vitro digestion model. RESULTS Four groups of polyphenols (hydroxycinnamic acids, flavonols, flavones, and flavonones) were detected in BBP and LJ. The bioaccessibility of hydroxycinnamic acids and flavonols from BBP increased significantly in the presence of LJ and oils (0.3- to 5.8-fold), whereas there was no significant difference between formulations containing different oil types. On the other hand, the bioaccessibility of phenolic acids from LJ did not change notably after co-ingestion with BBP and oils, whereas flavonoids, including vicenin-2 and hesperidin, were found to be significantly more bioaccessible when LJ was co-ingested with BBP and oils (0.8- to 1.4-fold) (P < 0.05). CONCLUSION Overall, the current study highlighted that the bioaccessibility of polyphenols from BBP and LJ was modulated in the presence of an oil matrix. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Senem Kamiloglu
- Department of Food Engineering, Faculty of Agriculture, Bursa Uludag University, 16059 Gorukle, Bursa, Turkey
- Science and Technology Application and Research Center (BITUAM), Bursa Uludag University, 16059 Gorukle, Bursa, Turkey
| | - Tugba Ozdal
- Department of Food Engineering, Faculty of Engineering and Natural Sciences, Istanbul Okan University, 34959 Tuzla, Istanbul, Turkey
| | - Merve Tomas
- Department of Food Engineering, Faculty of Engineering and Natural Sciences, Istanbul Sabahattin Zaim University, 34303 Halkali, Istanbul, Turkey
| | - Esra Capanoglu
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, 34469 Maslak, Istanbul, Turkey
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Shi P, Li B, Chen H, Song C, Meng J, Xi Z, Zhang Z. Iron Supply Affects Anthocyanin Content and Related Gene Expression in Berries of Vitis vinifera cv. Cabernet Sauvignon. Molecules 2017; 22:molecules22020283. [PMID: 28216591 PMCID: PMC6155850 DOI: 10.3390/molecules22020283] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2016] [Revised: 02/08/2017] [Accepted: 02/10/2017] [Indexed: 11/16/2022] Open
Abstract
Anthocyanins are important compounds for red grape and red wine quality, and can be influenced by supply of nutrients such as nitrogen, phosphorus, potassium, zinc, and iron. The present work aims to gain a better understanding of the effect of iron supply on anthocyanins concentration in grape berries. To this end, own-rooted four-year-old Cabernet Sauvignon grapevines (Vitis vinifera) were fertigated every three days with 0, 23, 46, 92, and 184 μM iron (Fe) from ferric ethylenediamine di (o-hydroxyphenylacetic) acid (Fe-EDDHA) in a complete nutrient solution. Fe deficiency or excess generally led to higher concentrations of titratable acidity and skin/berry ratio, and to lower reducing sugar content, sugar/acid ratio, pH, berry weight, and concentration of anthocyanins. Most of the individual anthocyanins detected in this study, except cyanidin-3-O-glucoside, delphinidin-3-O-glucoside, and cyanidin-3-O-(6-O-coumaryl)-glucoside, in moderate Fe treatment (46 μM) grapes were significantly higher than those of other treatments. Genes encoding chalcone isomerase (CHI), flavanone 3-hydroxylase (F3H), leucoanthocyanidin dioxygenase (LDOX), and anthocyanin O-methyltransferase (AOMT) exhibited higher transcript levels in berries from plants cultivated with 46 μM Fe compared to the ones cultivated with other Fe concentrations. We suggest that grape sugar content, anthocyanins content, and transcriptions of genes involved in anthocyanin biosynthesis were correlated with Fe supply concentrations.
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Affiliation(s)
- Pengbao Shi
- College of Enology, Northwest A&F University, Yangling 712100, Shaanxi, China.
- College of Food Science and Technology, Hebei Normal University of Science & Technology, Qinhuangdao 066600, Hebei, China.
| | - Bing Li
- College of Enology, Northwest A&F University, Yangling 712100, Shaanxi, China.
| | - Haiju Chen
- College of Horticulture Science and Technology, Hebei Normal University of Science & Technology, Qinhuangdao 066600, Hebei, China.
| | - Changzheng Song
- College of Enology, Northwest A&F University, Yangling 712100, Shaanxi, China.
| | - Jiangfei Meng
- College of Enology, Northwest A&F University, Yangling 712100, Shaanxi, China.
| | - Zhumei Xi
- College of Enology, Northwest A&F University, Yangling 712100, Shaanxi, China.
- Shaanxi Engineering Research Center for Viti-Viniculture, Yangling 712100, Shaanxi, China.
| | - Zhenwen Zhang
- College of Enology, Northwest A&F University, Yangling 712100, Shaanxi, China.
- Shaanxi Engineering Research Center for Viti-Viniculture, Yangling 712100, Shaanxi, China.
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Bioactive compounds and quality parameters of natural cloudy lemon juices. Journal of Food Science and Technology 2016; 53:1465-74. [PMID: 27570271 DOI: 10.1007/s13197-015-2155-y] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 12/10/2015] [Accepted: 12/22/2015] [Indexed: 01/29/2023]
Abstract
In this study, bioactive compounds (phenolic and carotenoid) and some quality parameters (color, browning index and hydroxymethylfurfural (HMF)) of natural cloudy lemon juice, pasteurized (90 °C/15 s) and storage stability of concentrated lemon juice (-25 °C/180 days) were carried out. Fifteen phenolic compounds were determined in the lemon juice and the most abounded phenolic compounds were hesperidin, eriocitrin, chlorogenic acid and neoeriocitrin. In generally, phenolic compound concentrations of lemon juice samples increased after the pasteurization treatment. Four carotenoid compounds (β-carotene, β-cryptoxanthin, lutein and zeaxanthin) were detected in natural cloudy lemon juice. Lutein and β-cryptoxanthin were the most abounded carotenoid compounds in the lemon juice. Color values of the lemon juices were not affected by processing and storage periods. HMF and browning index of the lemon juices increased with concentration and storage. According to the results, storing at -25 °C was considered as sufficient for acceptable quality limits of natural cloudy lemon juice.
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