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Zhang W, Chen Y, Yun Y, Li C, Fang Y, Zhang W. Discrimination and characterization of different coconut water (CW) by their phenolic composition and volatile organic compounds (VOCs) using LC-MS/MS, HS-SPME-GC-MS, and HS-GC-IMS. J Food Sci 2023; 88:3758-3772. [PMID: 37530630 DOI: 10.1111/1750-3841.16711] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2023] [Revised: 06/24/2023] [Accepted: 07/05/2023] [Indexed: 08/03/2023]
Abstract
Three varieties of coconut (Cocos nucifera L.) water (CW) at two maturity stages were investigated for physicochemical and nutritional properties. The profile of phenolic compounds and volatile organic compounds (VOCs) was determined by liquid chromatography-tandem mass spectrometry (LC-MS/MS), headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS), and headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS). Most of the properties of CW changed significantly with maturity rather than variety. The five most relevant phenolic compounds in CW were chlorogenic acid, 4-hydroxy-3,5-dimethoxycinnamic acid, L-epicatechin, and procyanidins B2 and B1. Variety played a more important role in phenolic composition than maturity, and Wenye No. 4 can be distinguished from other two varieties. Alcohols and esters were the main VOCs in CW identified by HS-GC-IMS and HS-SPME-GC-MS, respectively. Five and four compounds (VIP scores > 1) were characteristic compounds for CW by HS-GC-IMS and HS-SPME-GC-MS, respectively. The VOCs of Wenye Nos. 2 and 3 were more similar than those of Wenye No. 4. These findings could provide useful information for the selection of raw materials of CW used for different industrial purposes.
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Affiliation(s)
- Wende Zhang
- School of Food Science and Engineering, Hainan University, Key Laboratory of Tropical Fruits and Vegetables Quality and Safety for State Market Regulation, Hainan Institute for Food Control, Haikou, P. R. China
| | - Yang Chen
- School of Food Science and Engineering, Hainan University, Key Laboratory of Tropical Fruits and Vegetables Quality and Safety for State Market Regulation, Hainan Institute for Food Control, Haikou, P. R. China
| | - Yonghuan Yun
- School of Food Science and Engineering, Hainan University, Key Laboratory of Tropical Fruits and Vegetables Quality and Safety for State Market Regulation, Hainan Institute for Food Control, Haikou, P. R. China
| | - Congfa Li
- School of Food Science and Engineering, Hainan University, Key Laboratory of Tropical Fruits and Vegetables Quality and Safety for State Market Regulation, Hainan Institute for Food Control, Haikou, P. R. China
- Key Laboratory of Tropical Agricultural Products Processing Technology of Haikou City, Haikou, P. R. China
| | - Yajing Fang
- School of Food Science and Engineering, Hainan University, Key Laboratory of Tropical Fruits and Vegetables Quality and Safety for State Market Regulation, Hainan Institute for Food Control, Haikou, P. R. China
| | - Weimin Zhang
- School of Food Science and Engineering, Hainan University, Key Laboratory of Tropical Fruits and Vegetables Quality and Safety for State Market Regulation, Hainan Institute for Food Control, Haikou, P. R. China
- Key Laboratory of Tropical Agricultural Products Processing Technology of Haikou City, Haikou, P. R. China
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Uzlasir T, Selli S, Kelebek H. Effect of Salt Stress on the Phenolic Compounds, Antioxidant Capacity, Microbial Load, and In Vitro Bioaccessibility of Two Microalgae Species ( Phaeodactylum tricornutum and Spirulina platensis). Foods 2023; 12:3185. [PMID: 37685119 PMCID: PMC10486433 DOI: 10.3390/foods12173185] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2023] [Revised: 07/28/2023] [Accepted: 08/07/2023] [Indexed: 09/10/2023] Open
Abstract
Microalgae have gained attention as alternative food sources due to their nutritional value and biological effects. This study investigated the effect of salt stress on the antioxidant activity, phenolic profile, bioavailability of bioactive compounds, and microbial counts in the blue-green algae Spirulina platensis and diatom species Phaeodactylum tricornutum. These microalgae were cultured in growth mediums with different salt concentrations (15-35‱) We observed the highest antioxidant activity and phenolic compounds in the control groups. S. platensis (20‱) exhibited higher antioxidant activity compared to P. tricornutum (30‱), which decreased with increasing salt stress. Using HPLC-DAD-ESI-MS/MS, we identified and quantified 20 and 24 phenolic compounds in the P. tricornutum and S. platensis culture samples, respectively. The bioavailability of these compounds was assessed through in vitro digestion with the highest amounts observed in the intestinal phase. Salt stress negatively affected the synthesis of bioactive substances. Microbial counts ranged from 300 to 2.78 × 104 cfu/g for the total aerobic mesophilic bacteria and from 10 to 1.35 × 104 cfu/g for yeast/mold in P. tricornutum samples while the S. platensis samples had microbial counts from 300 to 1.9 × 104 cfu/g and the total aerobic mesophilic bacteria from 10 to 104 cfu/g, respectively. This study suggests that adding salt at different ratios to the nutrient media during the production of P. tricornutum and S. platensis can impact phenolic compounds, antioxidant capacity, microbial load evaluation, and in vitro bioaccessibility of the studied microalgae.
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Affiliation(s)
- Turkan Uzlasir
- Department of Food Engineering, Faculty of Engineering, Adana Alparslan Turkes Science and Technology University, Adana 01250, Türkiye;
| | - Serkan Selli
- Department of Food Engineering, Faculty of Agriculture, Cukurova University, Adana 01330, Türkiye;
| | - Hasim Kelebek
- Department of Food Engineering, Faculty of Engineering, Adana Alparslan Turkes Science and Technology University, Adana 01250, Türkiye;
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Wang Y, Du Y, Jin X, Xia Y, Zhao Y, Wu Z, Gomi K, Zhang W. Temperature-dependent alcohol acyltransferase reactions as the main enzymatic way to produce short-chain (C4-C8) and medium-chain (C9-C13) esters over the whole Daqu-making process. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:3939-3949. [PMID: 36352497 DOI: 10.1002/jsfa.12327] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/09/2022] [Revised: 10/01/2022] [Accepted: 11/10/2022] [Indexed: 05/03/2023]
Abstract
BACKGROUND The ester-synthesis enzymes influenced by environmental factors during Daqu-making process largely determine the flavor of Chinese liquor, but the main ester-synthesis enzyme and its key influencer remain unclear. Here, the volatile ester profiles over the whole Daqu-making process, under different treatments, for at least 90 days, were carefully analyzed, and the potential ester-synthesis enzymes, as well as their dependently environmental factors, were explored. RESULTS In the detected 46 volatile esters, only the short-chain (C4-C8) and medium-chain (C9-C13) ester content obviously changed, as the primary contributor discriminating different samples. Their trends were both consistent with that of the alcohols and the primary metabolism, which included alcohol acyltransferases (AATs) reaction with alcohols and acyl-CoAs as the substrates. Among the potential ester-synthesis enzymes, the typical AAT activity also exhibited the highest correlation with the short- and medium-chain esters (r > 0.78, P < 0.05). The Mantel test between environmental factors and ester production showed that temperature of Daqu was directly correlated with the short-chain esters (r = 0.58, P < 0.01) and AAT activity (r = 0.56, P < 0.01). Further, the short- and medium-chain ester content in Daqu under the treatment nearer to the reported optimal temperature of 40-50 °C of AATs reaction was overall higher than that of the other treatment Daqu. CONCLUSION This study revealed that the temperature-dependent AATs reaction was the main enzymatic method producing the short- and medium-chain esters over the whole Daqu-making process. The results could contribute to the flavor improvement of Baijiu. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Yan Wang
- College of Biomass Science and Engineering, Sichuan University, Chengdu, China
| | - Yake Du
- College of Biomass Science and Engineering, Sichuan University, Chengdu, China
| | - Xuelian Jin
- College of Biomass Science and Engineering, Sichuan University, Chengdu, China
| | - Yu Xia
- College of Biomass Science and Engineering, Sichuan University, Chengdu, China
| | - Yajiao Zhao
- College of Biomass Science and Engineering, Sichuan University, Chengdu, China
| | - Zhengyun Wu
- College of Biomass Science and Engineering, Sichuan University, Chengdu, China
| | - Katsuya Gomi
- Laboratory of Fermentation Microbiology, Graduate School of Agricultural Science, Tohoku University, Sendai, Japan
| | - Wenxue Zhang
- College of Biomass Science and Engineering, Sichuan University, Chengdu, China
- School of Liquor-Brewing Engineering, Sichuan University of Jinjiang College, Meishan, China
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Tessema FB, Gonfa YH, Asfaw TB, Tadesse MG, Bachheti RK. Antioxidant Activity of Flavonoids and Phenolic Acids from Dodonaea angustifolia Flower: HPLC Profile and PASS Prediction. J CHEM-NY 2023. [DOI: 10.1155/2023/8315711] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/03/2023] Open
Abstract
Background. Dodonaea angustifolia is a known medicinal plant across East Arica. The flower of D. angustifolia is not well investigated in terms of phytochemistry and biological activities. This study aims to investigate the presence of flavonoids and phenolic acids in the flower of D. angustifolia and its antioxidant activity. Methods. Preliminary phytochemical screening was carried out using the standard protocols. Antioxidant activity evaluation using DPPH assay and total phenol content (TPC) and total flavonoid content (TFC) determinations in the flower extract were compared with the values of the leaf extract. UHPLC-DAD analysis was managed to develop the profile of the flower extract. Prediction of biological activity spectra for substances (PASS) was done using an online server for antioxidant and related activities. Results. Preliminary phytochemical screening and TPC and TFC values confirmed the presence of flavonoids and phenolic acids. From the HPLC analysis of flavonoids, quercetin, myricetin, rutin, and phenolic acids such as chlorogenic acid, gallic acid, and syringic acid were detected and quantified. The biological activity spectrum was predicted for the detected and quantified polyphenols. Conclusions. D. angustifolia flower is a rich source of flavonoids and phenolic acids, which are extractable and can be checked for further biological activity. It was possible to identify and quantify phenolic compounds through HPLC analysis in the methanol extract of D. angustifolia flower. The PASS biological activity prediction results showed that there were stronger antioxidant activities for the identified flavonoids. Future work will emphasize the isolation and characterization of active principles responsible for bioactivity.
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Quispe-Fuentes I, Uribe U. E, Vega-Gálvez A, Poblete G. J, Olmos C. A, Pasten C. A. Solar drying of flame seedless (Vitis vinifera l.) grape after different pretreatments: characterization of raisin’s physicochemical and functional properties. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2023. [DOI: 10.1007/s11694-023-01823-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/31/2023]
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Liang Z, Zhang P, Xiong Y, Johnson SK, Fang Z. Phenolic and carotenoid characterization of the ethanol extract of an Australian native plant Haemodorum spicatum. Food Chem 2023; 399:133969. [DOI: 10.1016/j.foodchem.2022.133969] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2022] [Revised: 08/13/2022] [Accepted: 08/14/2022] [Indexed: 10/15/2022]
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Olivati C, Nishiyama YP, da Silva R, Gómez-Alonso S, Lago-Vanzela ES. BRS Clara raisins production: Effect of the pre-treatment and the drying process on the phenolic composition. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2022.104771] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Chen K, Sun J, Li Z, Zhang J, Li Z, Chen L, Li W, Fang Y, Zhang K. Postharvest Dehydration Temperature Modulates the Transcriptomic Programme and Flavonoid Profile of Grape Berries. Foods 2021; 10:foods10030687. [PMID: 33807052 PMCID: PMC8005005 DOI: 10.3390/foods10030687] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2021] [Revised: 03/14/2021] [Accepted: 03/20/2021] [Indexed: 12/19/2022] Open
Abstract
Raisins are a popular and nutritious snack that is produced through the dehydration of postharvest grape berries under high temperature (HT). However, the response of the endogenous metabolism of white grape varieties to postharvest dehydration under different temperature have not been fully elucidated to date. In this study, the white grape cultivar ‘Xiangfei’ was chosen to investigate the effect of dehydration at 50 °C, 40 °C, and 30 °C on the transcriptomic programme and metabolite profiles of grape berries. Postharvest dehydration promoted the accumulation of soluble sugar components and organic acids in berries. The content of gallic acid and its derivatives increased during the dehydration process and the temperature of 40 °C was the optimal for flavonoids and proanthocyanidins accumulation. High-temperature dehydration stress might promote the accumulation of gallic acid by increasing the expression levels of their biosynthesis related genes and regulating the production of NADP+ and NADPH. Compared with that at 30 °C, dehydration at 40 °C accelerated the transcription programme of 7654 genes and induced the continuous upregulation of genes related to the heat stress response and redox homeostasis in each stage. The results of this study indicate that an appropriate dehydration temperature should be selected and applied when producing polyphenols-rich raisins.
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Effects of different drying methods on phenolic substances and antioxidant activities of seedless raisins. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109807] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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Escobar-Avello D, Olmo-Cunillera A, Lozano-Castellón J, Marhuenda-Muñoz M, Vallverdú-Queralt A. A Targeted Approach by High Resolution Mass Spectrometry to Reveal New Compounds in Raisins. Molecules 2020; 25:molecules25061281. [PMID: 32178240 PMCID: PMC7143986 DOI: 10.3390/molecules25061281] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/19/2020] [Revised: 03/09/2020] [Accepted: 03/10/2020] [Indexed: 01/18/2023] Open
Abstract
Raisins are dried grapes mostly obtained from cultivars of Vitis vinifera L. and are extensively consumed worldwide. They are rich in bioactive compounds such as polyphenols, which are associated with a broad range of health benefits. The aim of the present study was to compare the phenolic profiles of three different raisin varieties (Thompson seedless, Muscat, and sultanas). Total polyphenols (TPs) were evaluated by the Folin–Ciocalteu (F–C) assay and significant differences were observed among all raisin varieties. Furthermore, liquid chromatography coupled with electrospray ionization hybrid linear ion trap quadrupole-Orbitrap-mass spectrometry (LC/ESI-LTQ-Orbitrap-MS) was employed for the comprehensive identification of phenolic constituents. A total of 45 compounds were identified, including hydroxybenzoic and hydroxycinnamic acids, flavanoids, flavonoids, flavonols, flavones, and stilbenoids. The three varieties of raisins showed a similar phenolic profile, although the highest number of phenolic compounds was identified in Muscat raisins owing to the proanthocyanidins extracted from their seeds, while stilbenoids were not detected in the Thompson variety.
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Affiliation(s)
- Danilo Escobar-Avello
- Department of Nutrition, Food Science and Gastronomy, School of Pharmacy and Food Sciences and XaRTA, Institute of Nutrition and Food Safety (INSA-UB), University of Barcelona, 08921 Santa Coloma de Gramenet, Spain; (D.E.-A.)
| | - Alexandra Olmo-Cunillera
- Department of Nutrition, Food Science and Gastronomy, School of Pharmacy and Food Sciences and XaRTA, Institute of Nutrition and Food Safety (INSA-UB), University of Barcelona, 08921 Santa Coloma de Gramenet, Spain; (D.E.-A.)
- Consorcio CIBER, M.P. Fisiopatología de la Obesidad y la Nutrición (CIBERObn), Instituto de Salud Carlos III (ISCIII), 28029 Madrid, Spain
| | - Julián Lozano-Castellón
- Department of Nutrition, Food Science and Gastronomy, School of Pharmacy and Food Sciences and XaRTA, Institute of Nutrition and Food Safety (INSA-UB), University of Barcelona, 08921 Santa Coloma de Gramenet, Spain; (D.E.-A.)
- Consorcio CIBER, M.P. Fisiopatología de la Obesidad y la Nutrición (CIBERObn), Instituto de Salud Carlos III (ISCIII), 28029 Madrid, Spain
| | - María Marhuenda-Muñoz
- Department of Nutrition, Food Science and Gastronomy, School of Pharmacy and Food Sciences and XaRTA, Institute of Nutrition and Food Safety (INSA-UB), University of Barcelona, 08921 Santa Coloma de Gramenet, Spain; (D.E.-A.)
- Consorcio CIBER, M.P. Fisiopatología de la Obesidad y la Nutrición (CIBERObn), Instituto de Salud Carlos III (ISCIII), 28029 Madrid, Spain
| | - Anna Vallverdú-Queralt
- Department of Nutrition, Food Science and Gastronomy, School of Pharmacy and Food Sciences and XaRTA, Institute of Nutrition and Food Safety (INSA-UB), University of Barcelona, 08921 Santa Coloma de Gramenet, Spain; (D.E.-A.)
- Consorcio CIBER, M.P. Fisiopatología de la Obesidad y la Nutrición (CIBERObn), Instituto de Salud Carlos III (ISCIII), 28029 Madrid, Spain
- Correspondence: ; Tel.: +34-934034843
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Zaki SAEH, Ismail FAEA, Abdelatif SH, El-Mohsen NRA, Helmy SA. Bioactive Compounds and Antioxidant Activities of Avocado Peels and Seeds. Pak J Biol Sci 2020; 23:345-350. [DOI: 10.3923/pjbs.2020.345.350] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 09/01/2023]
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12
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Hermosín-Gutiérrez I, Gómez-Alonso S, Pérez-Navarro J, Kurt A, Colak N, Akpınar E, Hayirlioglu-Ayaz S, Ayaz FA. Vitis vinifera Turkish grape cultivar Karaerik. Part I: anthocyanin composition, and identification of a newly found anthocyanin †. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:1301-1310. [PMID: 31743440 DOI: 10.1002/jsfa.10145] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/22/2019] [Revised: 11/11/2019] [Accepted: 11/19/2019] [Indexed: 06/10/2023]
Abstract
BACKGROUND Grape berries exhibit various beneficial health effects due to the potent antioxidant roles of their phenolic compounds. A new Vitis vinifera grape cultivar (Karaerik) grown in Turkey has attracted growing interest due to its antioxidant phenolic compounds, which have still not been investigated. The phenolic/anthocyanin profile needs to be investigated to ascertain its potential health benefits and market value in the region. The present study therefore involves a detailed characterization of the anthocyanin composition of 'Karaerik' grape berries in conjunction with a determination of the antioxidant capacity value of the phenolics present in the skin and the whole berry. RESULTS Total phenolic compounds (average 8.56 and 2.88 g gallic acid equivalent kg-1 fresh weight) and anthocyanin (7.48 and 1.66 g mv-3-glc equivalent kg-1 fresh weight) contents varied significantly in the skin and whole berry. Malvidin-based anthocyanins made the highest contribution to the pigment content of the berry. Accordingly, the major anthocyanin in the skin (average 42.08 mol%) and whole berry (39.98 mol%) was malvidin-3-glucoside (mv-3-glc). In addition, we found strong evidence of the occurrence of sometimes reported malvidin-3-pentoside and particularly of the not previously reported feruloyl derivative of malvidin-3-(6″-feruloyl)-glucoside (mv-3-ferglc) for V. vinifera grapes. CONCLUSION The current study is the first report to profile the anthocyanins of the grape with a detailed description of the rare and novel anthocyanin in V. vinifera grapes. The berry is also a potential source of phenolics/anthocyanins with a high antioxidant capacity value and is worthy of comparison with other V. vinifera grapes. © 2019 Society of Chemical Industry.
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Affiliation(s)
- Isidro Hermosín-Gutiérrez
- Department of Analytical Chemistry and Food Technology, Instituto Regional de Investigación Científica Aplicada, University of Castilla-La Mancha, Ciudad Real, Spain
| | - Sergio Gómez-Alonso
- Department of Analytical Chemistry and Food Technology, Instituto Regional de Investigación Científica Aplicada, University of Castilla-La Mancha, Ciudad Real, Spain
| | - José Pérez-Navarro
- Department of Analytical Chemistry and Food Technology, Instituto Regional de Investigación Científica Aplicada, University of Castilla-La Mancha, Ciudad Real, Spain
| | - Aynur Kurt
- Graduate School of Natural and Applied Sciences, Biology Graduate Program, Karadeniz Technical University, Trabzon, Turkey
| | - Nesrin Colak
- Department of Biology, Faculty of Science, Karadeniz Technical University, Trabzon, Turkey
| | - Erdal Akpınar
- Faculty of Education, Social Sciences Teacher Training Department Erzincan University, Erzincan, Turkey
| | - Sema Hayirlioglu-Ayaz
- Department of Biology, Faculty of Science, Karadeniz Technical University, Trabzon, Turkey
| | - Faik Ahmet Ayaz
- Department of Biology, Faculty of Science, Karadeniz Technical University, Trabzon, Turkey
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Is Eating Raisins Healthy? Nutrients 2019; 12:nu12010054. [PMID: 31878160 PMCID: PMC7019280 DOI: 10.3390/nu12010054] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2019] [Revised: 12/19/2019] [Accepted: 12/20/2019] [Indexed: 12/24/2022] Open
Abstract
Raisins are dried grapes consumed worldwide that contain beneficial components for human health. They are rich in fiber and phytochemicals such as phenolic compounds. Despite a 60% sugar content, several studies have reported health-promoting properties for raisins and this review compiles the intervention studies, as well as the cell line and animal model studies carried out to date. It has been demonstrated that raisins possess a low-to-moderate glycemic index, which makes them a healthy snack. They seem to contribute to a better diet quality and may reduce appetite. Their antioxidant capacity has been correlated to the phenolic content and this may be involved in the improvement of cardiovascular health. In addition, raisins maintain a good oral health due to their antibacterial activity, low adherence to teeth and an optimum oral pH. Raisin consumption also seems to be favorable for colon function, although more studies should be done to conclude this benefit. Moreover, gut microbiota could be affected by the prebiotic content of raisins. Cell line and animal model studies show other potential benefits in specific diseases, such as cancer and Alzheimer’s disease. However, deeper research is required and future intervention studies with humans are needed. Overall, incorporating an 80–90 g portion of raisins (half a cup) into the daily diet may be favorable for human health.
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Wu Y, Zhang Z, Chen T, Cheng C, Zhang Z, Zhou H, Luo P. Comparison of two Polygonum chinense varieties used in Chinese cool tea in terms of chemical profiles and antioxidant/anti-inflammatory activities. Food Chem 2019; 310:125840. [PMID: 31806390 DOI: 10.1016/j.foodchem.2019.125840] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2019] [Revised: 10/29/2019] [Accepted: 10/30/2019] [Indexed: 01/09/2023]
Abstract
Despite the extensive use of Polygonum chinense (PC) as a detoxifying ingredient of Chinese cool tea, the efficacy of different PC varieties remains underexplored. Herein, we compare the chemical profiles and antioxidant/anti-inflammatory activities of the aqueous extracts of two PC varieties, namely P. chinense var. chinense (PCC) and P. chinense var. hispidum (PCH). Ultra-high-performance liquid chromatography coupled with quadrupole time-of-flight mass spectrometry (UHPLC-QTOF-MSMS) and multivariate analysis are used to rapidly identify extract components, while DPPH radical scavenging and xylene-induced mice ear edema assays are used to evaluate antioxidant and anti-inflammatory activities, respectively. Correlation analysis reveals that ellagic acid and quercitrin contents are positively correlated with the magnitude of the anti-inflammatory effect, and the adopted technique is concluded to allow for the rapid discrimination of PC varieties used in Chinese cool tea formulations.
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Affiliation(s)
- Youjiao Wu
- Faculty of Chinese Medicine, Macau University of Science and Technology, Avenida Wai Long, Taipa, Macau, China; State Key Laboratory of Quality Research in Chinese Medicine, Macau University of Science and Technology, Avenida Wai Long, Taipa, Macau, China
| | - Zhifeng Zhang
- Faculty of Chinese Medicine, Macau University of Science and Technology, Avenida Wai Long, Taipa, Macau, China; State Key Laboratory of Quality Research in Chinese Medicine, Macau University of Science and Technology, Avenida Wai Long, Taipa, Macau, China
| | - Tingbo Chen
- State Key Laboratory of Quality Research in Chinese Medicine, Macau University of Science and Technology, Avenida Wai Long, Taipa, Macau, China.
| | - Chunsong Cheng
- Faculty of Chinese Medicine, Macau University of Science and Technology, Avenida Wai Long, Taipa, Macau, China; State Key Laboratory of Quality Research in Chinese Medicine, Macau University of Science and Technology, Avenida Wai Long, Taipa, Macau, China.
| | - Ziling Zhang
- Faculty of Chinese Medicine, Macau University of Science and Technology, Avenida Wai Long, Taipa, Macau, China.
| | - Hua Zhou
- Faculty of Chinese Medicine, Macau University of Science and Technology, Avenida Wai Long, Taipa, Macau, China; State Key Laboratory of Quality Research in Chinese Medicine, Macau University of Science and Technology, Avenida Wai Long, Taipa, Macau, China.
| | - Pei Luo
- Faculty of Chinese Medicine, Macau University of Science and Technology, Avenida Wai Long, Taipa, Macau, China; State Key Laboratory of Quality Research in Chinese Medicine, Macau University of Science and Technology, Avenida Wai Long, Taipa, Macau, China.
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d'Unienville NMA, Hill AM, Coates AM, Yandell C, Nelson MJ, Buckley JD. Effects of almond, dried grape and dried cranberry consumption on endurance exercise performance, recovery and psychomotor speed: protocol of a randomised controlled trial. BMJ Open Sport Exerc Med 2019; 5:e000560. [PMID: 31548903 PMCID: PMC6733316 DOI: 10.1136/bmjsem-2019-000560] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 07/11/2019] [Indexed: 01/17/2023] Open
Abstract
Background Foods rich in nutrients, such as nitrate, nitrite, L-arginine and polyphenols, can promote the synthesis of nitric oxide (NO), which may induce ergogenic effects on endurance exercise performance. Thus, consuming foods rich in these components, such as almonds, dried grapes and dried cranberries (AGC), may improve athletic performance. Additionally, the antioxidant properties of these foods may reduce oxidative damage induced by intense exercise, thus improving recovery and reducing fatigue from strenuous physical training. Improvements in NO synthesis may also promote cerebral blood flow, which may improve cognitive function. Methods and analysis Ninety-six trained male cyclists or triathletes will be randomised to consume ~2550 kJ of either a mixture of AGC or a comparator snack food (oat bar) for 4 weeks during an overreaching endurance training protocol comprised of a 2-week heavy training phase, followed by a 2-week taper. The primary outcome is endurance exercise performance (5 min time-trial performance) and secondary outcomes include markers of NO synthesis (plasma and urinary nitrites and nitrates), muscle damage (serum creatine kinase and lactate dehydrogenase), oxidative stress (F2-isoprostanes), endurance exercise function (exercise efficiency, submaximal oxygen consumption and substrate utilisation), markers of internal training load (subjective well-being, rating of perceived exertion, maximal rate of heart rate increase and peak heart rate) and psychomotor speed (choice reaction time). Conclusion This study will evaluate whether consuming AGC improves endurance exercise performance, recovery and psychomotor speed across an endurance training programme, and evaluate the mechanisms responsible for any improvement. Trial registration number ACTRN12618000360213.
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Affiliation(s)
- Noah M A d'Unienville
- School of Health Science, University of South Australia, Adelaide, South Australia, Australia
| | - Alison M Hill
- School of Pharmacy and Medical Sciences, University of South Australia, Adelaide, South Australia, Australia
| | - Alison M Coates
- School of Health Science, University of South Australia, Adelaide, South Australia, Australia
| | - Catherine Yandell
- School of Health Science, University of South Australia, Adelaide, South Australia, Australia
| | - Maximillian J Nelson
- School of Health Science, University of South Australia, Adelaide, South Australia, Australia
| | - Jonathan D Buckley
- School of Health Science, University of South Australia, Adelaide, South Australia, Australia
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Yuan M, Yan Z, Liu Y, Chen D, Yang Z, He L, Zhang Z. Chemical profiles, antioxidant activity and acute toxicity of raw and sulfur-fumigated Smilacis Glabrae Rhizoma. JOURNAL OF ETHNOPHARMACOLOGY 2019; 234:76-84. [PMID: 30699362 DOI: 10.1016/j.jep.2019.01.026] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/12/2017] [Accepted: 01/26/2019] [Indexed: 06/09/2023]
Abstract
ETHNOPHARMACOLOGICAL RELEVANCE Smilacis Glabrae Rhizoma (SGR), known as Tu-fu-ling in the China, Japan and Korea, is an herb that has been used for clearing damp and detoxification in traditional Chinese medicine for many years. The post-harvest drying of SGR has traditionally been done by the sun, but sometimes sulfur fumigation is used instead due to its low cost and high efficiency. Recent reports show that sulfur fumigation can change the chemical constitution of herbal medicines and decrease their biology activity. AIM OF THE STUDY This study will investigate the changes to the chemical constitution, acute toxicity and antioxidant potential of SGR that occur after sulfur fumigation. To date, no studies have investigated these aspects simultaneously. MATERIALS AND METHODS An ultra-performance liquid chromatography fingerprint method was developed for analysing changes to SGR's chemical constitution caused by sulfur fumigation. The chromatography conditions were as follows: all samples were analysed on a Waters Acquity UHPLC HT3 C18 column; the linear gradient elution was conducted with a mobile phase prepared from acetonitrile and water. All calibration curves showed good linear regression (R > 0.9991) within the tested range. The method was validated for precision, accuracy, limit of detection and quantification. Total flavonoids of the raw and sulfur-fumigated samples were also determined by ultraviolet spectrophotometry. The antioxidant properties of the extracts were evaluated using both DPPH and ABTS radical scavenging assays. The acute toxicities of the raw and sulfur-fumigated samples were investigated. RESULTS The results demonstrate that the amounts of astilbin, neoastilbin, neoisoastilbin, isoastilbin, resveratrol and total flavonoids were lower in sulfur-fumigated samples than in raw samples. The antioxidant activity of the sulfur-fumigated samples was also significantly lower. Therefore, sulfur fumigation may cause chemical transformation, alter the chemical constitution, and decrease the bioactivity of SGR. Orally-administered doses did not cause mortality or changes in the general behaviour of tested mice. The LD50 was > 5000 mg/kg DW. However, the high-dose S-SGR mice had significant liver damage and high levels of plasma biochemical parameters (ALT, AST, DBIL, TBIL). CONCLUSIONS The results of the current study suggest that sulfur fumigation can decrease antioxidant activity in vitro; and that orally-administrated S-SGR is unsafe at doses > 3000 mg/kg dried materia medica. Therefore, sulfur-fumigation processing should be forbidden for SGR until its efficacy and safety has been demonstrated. An alternative method of sulfur fumigation for the post-harvest processing of SGR should also be developed.
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Affiliation(s)
- Muhua Yuan
- College of Pharmacy, Southwest Minzu University, Chengdu 610041, Sichuan Province, China
| | - Zhigang Yan
- National Engineering Institute for the Research and Development of Endangered Medicinal Resources in Southwest China, Guangxi Botanical Garden of Medicinal Plants, Guangxi Province, China
| | - Yuan Liu
- College of Pharmacy, Southwest Minzu University, Chengdu 610041, Sichuan Province, China
| | - Dingqiao Chen
- College of Pharmacy, Southwest Minzu University, Chengdu 610041, Sichuan Province, China
| | - Zijiang Yang
- College of Pharmacy, Southwest Minzu University, Chengdu 610041, Sichuan Province, China
| | - Lili He
- National Engineering Institute for the Research and Development of Endangered Medicinal Resources in Southwest China, Guangxi Botanical Garden of Medicinal Plants, Guangxi Province, China
| | - Zhifeng Zhang
- College of Pharmacy, Southwest Minzu University, Chengdu 610041, Sichuan Province, China.
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17
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Influence of geographic origin on agronomic traits and phenolic content of cv. Gemlik olive fruits. J Food Compost Anal 2018. [DOI: 10.1016/j.jfca.2018.08.004] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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18
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Khiari R, Zemni H, Mihoubi D. Raisin processing: physicochemical, nutritional and microbiological quality characteristics as affected by drying process. FOOD REVIEWS INTERNATIONAL 2018. [DOI: 10.1080/87559129.2018.1517264] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
Affiliation(s)
- Ramla Khiari
- Higher School of Food Industries of Tunis (ESIAT) - 58 Avenue Alain Savary, 1003 Tunis El Khadra, University of Carthage, Tunisia
- Laboratory of Wind Energy Management and Waste Energy Recovery, Research and Technology Center of Energy (CRTEn) - B.P. N°95, Hammam-Lif, Tunisia
- Laboratory of Molecular Physiology of Plants, Center of Biotechnology of Borj-Cedria (CBBC) - B.P. 901, Hammam-Lif, Tunisia
| | - Hassène Zemni
- Laboratory of Molecular Physiology of Plants, Center of Biotechnology of Borj-Cedria (CBBC) - B.P. 901, Hammam-Lif, Tunisia
| | - Daoued Mihoubi
- Laboratory of Wind Energy Management and Waste Energy Recovery, Research and Technology Center of Energy (CRTEn) - B.P. N°95, Hammam-Lif, Tunisia
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Kadiroğlu P. FTIR spectroscopy for prediction of quality parameters and antimicrobial activity of commercial vinegars with chemometrics. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:4121-4127. [PMID: 29393512 DOI: 10.1002/jsfa.8929] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/08/2017] [Revised: 01/26/2018] [Accepted: 01/27/2018] [Indexed: 06/07/2023]
Abstract
BACKGROUND The aim of this study was to discriminate between commercial apple, rice, balsamic, red-wine, rose, white-wine, grape, and pomegranate vinegars according to their antimicrobial activities, total phenolic contents (TPC), antioxidant activities, and color parameters, and to predict the quality characteristics of vinegars using Fourier transform infrared (FTIR) spectroscopy. RESULTS Results showed that the highest TPC (3971.43 ± 25.00) was found in balsamic vinegar whereas the lowest TPC was observed in rice vinegar (14.36 ± 0.16). Antioxidant activities of vinegars were correlated with TPC. Grape-based vinegars exhibited higher antimicrobial activity against Staphylococcus aureus (S. aureus), Escherichia coli (E.coli) and Pseudomonas aeruginosa (P.aeruginosa). However, there were no statistically significant differences among vinegars in terms of antimicrobial activities. According to principal component analysis (PCA) and hierarchical cluster analysis (HCA), vinegars were classified into three groups and each group consisted of vinegars from different raw materials. Prediction models were constructed successfully using partial least squares (PLS) considering whole FTIR spectral data. CONCLUSION The results indicated that FTIR could be used as a rapid method to estimate the antimicrobial activities, TPC, color and antioxidant activities of vinegars. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Pınar Kadiroğlu
- Adana Science and Technology University, Food Engineering Department, Adana, Turkey
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Kelebek H, Kadiroğlu P, Demircan NB, Selli S. Screening of bioactive components in grape and apple vinegars: Antioxidant and antimicrobial potential. JOURNAL OF THE INSTITUTE OF BREWING 2017. [DOI: 10.1002/jib.432] [Citation(s) in RCA: 40] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Hasim Kelebek
- Adana Science and Technology University; Faculty of Engineering and Natural Sciences, Department of Food Engineering; Adana Turkey
| | - Pınar Kadiroğlu
- Adana Science and Technology University; Faculty of Engineering and Natural Sciences, Department of Food Engineering; Adana Turkey
| | - Nur Banu Demircan
- Mersin Directorate of Provincial Food Agriculture and Livestock; Mersin Turkey
| | - Serkan Selli
- Faculty of Agriculture, Department of Food Engineering; Cukurova University; 01330 Adana Turkey
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22
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Changes in the phenolic profile of Argentinean fresh grapes during production of sun-dried raisins. J Food Compost Anal 2017. [DOI: 10.1016/j.jfca.2017.01.006] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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23
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Bioactive compounds and antioxidant potential in tomato pastes as affected by hot and cold break process. Food Chem 2017; 220:31-41. [DOI: 10.1016/j.foodchem.2016.09.190] [Citation(s) in RCA: 38] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2016] [Revised: 09/24/2016] [Accepted: 09/28/2016] [Indexed: 10/20/2022]
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24
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Sonmezdag AS, Kelebek H, Selli S. Characterization and comparative evaluation of volatile, phenolic and antioxidant properties of pistachio (Pistacia vera L.) hull. JOURNAL OF ESSENTIAL OIL RESEARCH 2016. [DOI: 10.1080/10412905.2016.1216899] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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25
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Kelebek H. LC-DAD–ESI-MS/MS characterization of phenolic constituents in Turkish black tea: Effect of infusion time and temperature. Food Chem 2016; 204:227-238. [DOI: 10.1016/j.foodchem.2016.02.132] [Citation(s) in RCA: 41] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/23/2015] [Revised: 02/05/2016] [Accepted: 02/21/2016] [Indexed: 10/22/2022]
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26
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Li Q, Chen J, Li T, Liu C, Liu W, Liu J. Comparison of bioactivities and phenolic composition of Choerospondias axillaris peels and fleshes. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2016; 96:2462-2471. [PMID: 26249806 DOI: 10.1002/jsfa.7366] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/31/2014] [Revised: 07/23/2015] [Accepted: 07/30/2015] [Indexed: 06/04/2023]
Abstract
BACKGROUND Choerospondias axillaris is both an edible and medicinal fruit. It has a growing popularity and economic importance due to its nutritive value and medicinal effects, but comprehensive information on the chemical composition and bioactivity of its fruits is still lacking. Therefore the aim of this study was to investigate the antioxidant, antimicrobial and antiproliferative effects and chemical composition of peel polyphenolic (PP) and flesh polyphenolic (FP) extracts from C. axillaris. RESULTS The phenolics and flavonoids of peel were significantly higher than those of flesh. Ultra-performance liquid chromatography (UPLC) and ultra-performance liquid chromatography/electrospray ionization quadrupole time-of-flight-mass spectrometry (UPLC/ESI-QTOF-MS(2) ) analysis revealed that (+)-catechin and oligomeric procyanidins were the most abundant compounds in PP and FP. Both extracts exhibited strong ferric-reducing antioxidant power, total antioxidant activity and 2,2-diphenyl-1-picrylhydrazyl radical (DPPH(•) )-scavenging ability. PP showed a significantly higher antimicrobial effect against tested strains than that of FP, in a dose-dependent manner. Furthermore, both extracts inhibited the growth of HepG2 and Caco-2 cells in a dose- and time-dependent manner, with IC50 values of 39.31 and 47.49 µg mL(-1) to HepG2 cells and 101.90 and 102.61 µg mL(-1) to Caco-2 cells respectively. CONCLUSION This is the first detailed report on the chemical composition and bioactivities of C. axillaris fruits. © 2015 Society of Chemical Industry.
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Affiliation(s)
- Qian Li
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047, Jiangxi, China
| | - Jun Chen
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047, Jiangxi, China
| | - Ti Li
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047, Jiangxi, China
| | - Chengmei Liu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047, Jiangxi, China
| | - Wei Liu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047, Jiangxi, China
| | - Jiyan Liu
- Jiangxi Qiyun Shan Food Co., Ltd, Ganzhou, 341000, Jiangxi, China
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Kelebek H, Selli S, Gubbuk H, Gunes E. Comparative evaluation of volatiles, phenolics, sugars, organic acids and antioxidant properties of Sel-42 and Tainung papaya varieties. Food Chem 2015; 173:912-9. [DOI: 10.1016/j.foodchem.2014.10.116] [Citation(s) in RCA: 28] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2014] [Revised: 10/16/2014] [Accepted: 10/20/2014] [Indexed: 10/24/2022]
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28
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Tangolar S, Tarım G, Kelebek H, Tangolar SG, Topçu S. The effects of bud load and regulated deficit irrigation on sugar, organic acid, phenolic compounds and antioxidant activity of Razakı table grape berries. BIO WEB OF CONFERENCES 2015. [DOI: 10.1051/bioconf/20150501002] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022] Open
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29
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Tan SP, Parks SE, Stathopoulos CE, Roach PD. Greenhouse-grown bitter melon: production and quality characteristics. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2014; 94:1896-1903. [PMID: 24302224 DOI: 10.1002/jsfa.6509] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/03/2013] [Accepted: 12/02/2013] [Indexed: 06/02/2023]
Abstract
BACKGROUND Bitter melon (Momordica charantia L.) is a medicinal fruit reported to have antidiabetic properties. To grow this tropical fruit year-round in temperate climates, greenhouse production is necessary, sometimes without insect pollinators. Suitable high-yielding varieties with good bioactivity need to be identified. This experiment evaluated the yield of six varieties of bitter melon under greenhouse conditions and their bioactivity in terms of total phenolic and saponin compounds and total antioxidant activity determined using four assays. RESULTS The larger varieties (Big Top Medium, Hanuman, Jade and White) were more productive than the small varieties (Indra and Niddhi) in terms of total fruit weight and yield per flower pollinated. The bioactivity (total phenolic and saponin compounds and antioxidant activity) of the two small varieties and Big Top Medium was significantly higher than that of the other three large varieties. Two antioxidant assays, 2,2-diphenyl-1-picrylhydrazyl (DPPH) and ferric-reducing antioxidant power (FRAP), were shown to provide the strongest correlations with phenolic and saponin compounds of bitter melon. CONCLUSION Preliminary research has identified Big Top Medium as the most suitable variety for greenhouse production. The rich source of phenolic and saponin compounds and their associated antioxidant activity highlight bitter melon as a valuable food.
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Affiliation(s)
- Sing P Tan
- School of Environmental and Life Sciences, University of Newcastle, Ourimbah, NSW, 2258, Australia
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Chiou A, Panagopoulou EA, Gatzali F, De Marchi S, Karathanos VT. Anthocyanins content and antioxidant capacity of Corinthian currants (Vitis vinifera L., var. Apyrena). Food Chem 2014; 146:157-65. [DOI: 10.1016/j.foodchem.2013.09.062] [Citation(s) in RCA: 36] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2013] [Revised: 09/06/2013] [Accepted: 09/10/2013] [Indexed: 02/03/2023]
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