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Vidal C, Lopez-Polo J, Osorio FA. Physical Properties of Cellulose Derivative-Based Edible Films Elaborated with Liposomes Encapsulating Grape Seed Tannins. Antioxidants (Basel) 2024; 13:989. [PMID: 39199233 PMCID: PMC11351243 DOI: 10.3390/antiox13080989] [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: 07/08/2024] [Revised: 08/09/2024] [Accepted: 08/10/2024] [Indexed: 09/01/2024] Open
Abstract
Combined use of edible films (EF) with nanoencapsulation systems could be an effective alternative for improving the films' physical properties and maintaining bioactive compounds' stability. This research work focuses on the combined use of EF of cellulose-derived biopolymers enriched with liposomes that encapsulate grape seed tannins and on the subsequent evaluation of the physical properties and wettability. Tannin-containing liposomal suspensions (TLS) showed 570.8 ± 6.0 nm particle size and 99% encapsulation efficiency. In vitro studies showed that the release of tannins from liposomes was slower than that of free tannins, reaching a maximum release of catechin of 0.13 ± 0.01%, epicatechin of 0.57 ± 0.01%, and gallic acid of 3.90 ± 0.001% over a 144 h period. Adding liposomes to biopolymer matrices resulted in significant decrease (p < 0.05) of density, surface tension, tensile strength, elongation percentage, and elastic modulus in comparison to the control, obtaining films with greater flexibility and lower breaking strength. Incorporating TLS into EF formulations resulted in partially wetting the hydrophobic surface, reducing adhesion and cohesion compared to EF without liposomes. Results indicate that the presence of liposomes improves films' physical and wettability properties, causing them to extend and not contract when applied to hydrophobic food surfaces.
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Affiliation(s)
- Constanza Vidal
- Department of Food Science and Technology, Technological Faculty, University of Santiago-Chile—USACH, Av. El Belloto 3735, Estación Central, Santiago 9170022, Chile;
| | - Johana Lopez-Polo
- Laboratorio de Biotecnología de los Alimentos, Instituto de Nutrición y Tecnología de los Alimentos, Universidad de Chile, El Líbano 5524, Macul, Santiago 783090, Chile;
| | - Fernando A. Osorio
- Department of Food Science and Technology, Technological Faculty, University of Santiago-Chile—USACH, Av. El Belloto 3735, Estación Central, Santiago 9170022, Chile;
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Pereira P, Palma ML, Palma C, Borges C, Maurício E, Fernando AL, Duarte MP, Lageiro M, Fernandes A, Mateus N, Nicolai M. Exploring the Benefits of Nutritional and Chemical Characteristics of Touriga Nacional and Arinto Varieties ( Vitis vinifera L.). Foods 2024; 13:1535. [PMID: 38790834 PMCID: PMC11120371 DOI: 10.3390/foods13101535] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2024] [Revised: 05/10/2024] [Accepted: 05/11/2024] [Indexed: 05/26/2024] Open
Abstract
Environmental degradation leads to an unsustainable food system. In addition to this issue, the consumption of foods that improve people's health and well-being is recommended. One of the alternatives is undoubtedly the use of by-products of winemaking, namely in the form of grape pomace flour (GPF). To verify the benefits of using the Touriga Nacional and Arinto (Vitis vinifera L.) flour varieties, analytical determinations were made to identify and quantify different components. In terms of nutritional characterization, the Touriga Nacional GPF showed results that indicate better nutritional quality than the Arinto GPF. The Touriga Nacional and Arinto samples had protein contents of 10.13% and 8.38%, polyunsaturated fatty acids of 6.66% and 5.18%, soluble dietary fiber of 14.3% and 1.7%, and insoluble dietary fiber of 55.1% and 46.4%, respectively. The anthocyanins, proanthocyanidins, and flavonols presented in samples were detected by HPLC-DAD/ESI-MS. Atomic absorption spectrometry revealed elevated concentrations of certain elements in Touriga Nacional compared to Arinto, with the former showing higher levels of aluminum (130 mg/kg) and iron (146 mg/kg) against the latter's Al (120 mg/kg) and Fe (112 mg/kg) content. GPF could become a valuable ingredient due to its nutritional quality and high content of various polyphenols.
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Affiliation(s)
- Paula Pereira
- CBIOS—Research Center for Biosciences & Health Technologies, Universidade Lusófona, Campo Grande 376, 1749-024 Lisboa, Portugal; (P.P.); (M.L.P.); (E.M.)
- Center for Natural Resources and Environment (CERENA), Instituto Superior Técnico (IST), Universidade de Lisboa, Av. Rovisco Pais, 1049-001 Lisboa, Portugal
- EPCV—School of Phycology and Life Science, Department of Live Sciences, Universidade Lusófona, Campo Grande 376, 1749-024 Lisboa, Portugal
| | - Maria Lídia Palma
- CBIOS—Research Center for Biosciences & Health Technologies, Universidade Lusófona, Campo Grande 376, 1749-024 Lisboa, Portugal; (P.P.); (M.L.P.); (E.M.)
| | - Carla Palma
- Instituto Hidrográfico, R. Trinas 49, 1249-093 Lisboa, Portugal; (C.P.); (C.B.)
| | - Carlos Borges
- Instituto Hidrográfico, R. Trinas 49, 1249-093 Lisboa, Portugal; (C.P.); (C.B.)
| | - Elisabete Maurício
- CBIOS—Research Center for Biosciences & Health Technologies, Universidade Lusófona, Campo Grande 376, 1749-024 Lisboa, Portugal; (P.P.); (M.L.P.); (E.M.)
- Faculty of Engineering-BioRG, Universidade Lusófona, Campo Grande 376, 1749-024 Lisboa, Portugal
| | - Ana Luísa Fernando
- MEtRICs, Department of Chemistry, NOVA School of Science and Technology, Universidade NOVA de Lisboa, Campus de Caparica, 2829-516 Caparica, Portugal; (A.L.F.); (M.P.D.)
| | - Maria Paula Duarte
- MEtRICs, Department of Chemistry, NOVA School of Science and Technology, Universidade NOVA de Lisboa, Campus de Caparica, 2829-516 Caparica, Portugal; (A.L.F.); (M.P.D.)
| | - Manuela Lageiro
- INIAV—Instituto Nacional de Investigação Agrária e Veterinária, 2780-157 Oeiras, Portugal;
- GeoBioTec Research Center, NOVA School of Science and Technology, Universidade NOVA de Lisboa, Campus de Caparica, 2829-516 Caparica, Portugal
| | - Ana Fernandes
- LAQV/REQUIMTE, Chemistry and Biochemistry Department, Science Faculty, Porto University, 4169-007 Porto, Portugal; (A.F.); (N.M.)
| | - Nuno Mateus
- LAQV/REQUIMTE, Chemistry and Biochemistry Department, Science Faculty, Porto University, 4169-007 Porto, Portugal; (A.F.); (N.M.)
| | - Marisa Nicolai
- CBIOS—Research Center for Biosciences & Health Technologies, Universidade Lusófona, Campo Grande 376, 1749-024 Lisboa, Portugal; (P.P.); (M.L.P.); (E.M.)
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Almanza-Oliveros A, Bautista-Hernández I, Castro-López C, Aguilar-Zárate P, Meza-Carranco Z, Rojas R, Michel MR, Martínez-Ávila GCG. Grape Pomace-Advances in Its Bioactivity, Health Benefits, and Food Applications. Foods 2024; 13:580. [PMID: 38397557 PMCID: PMC10888227 DOI: 10.3390/foods13040580] [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: 01/25/2024] [Revised: 02/09/2024] [Accepted: 02/12/2024] [Indexed: 02/25/2024] Open
Abstract
From a circular economy perspective, the appropriate management and valorization of winery wastes and by-products are crucial for sustainable development. Nowadays, grape pomace (GP) has attracted increasing interest within the food field due to its valuable content, comprising nutritional and bioactive compounds (e.g., polyphenols, organic and fatty acids, vitamins, etc.). Particularly, GP polyphenols have been recognized as exhibiting technological and health-promoting effects in different food and biological systems. Hence, GP valorization is a step toward offering new functional foods and contributing to solving waste management problems in the wine industry. On this basis, the use of GP as a food additive/ingredient in the development of novel products with technological and functional advantages has recently been proposed. In this review, we summarize the current knowledge on the bioactivity and health-promoting effects of polyphenolic-rich extracts from GP samples. Advances in GP incorporation into food formulations (enhancement of physicochemical, sensory, and nutritional quality) and information supporting the intellectual property related to GP potential applications in the food industry are also discussed.
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Affiliation(s)
- Angélica Almanza-Oliveros
- Laboratorio de Química y Bioquímica, Facultad de Agronomía, Universidad Autónoma de Nuevo León, General Escobedo 66050, Mexico; (A.A.-O.); (Z.M.-C.); (R.R.)
| | - Israel Bautista-Hernández
- Centro de Biotecnologia e Química Fina, Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, 4169-005 Porto, Portugal;
| | - Cecilia Castro-López
- Laboratorio de Biotecnología y Biología Molecular, Departamento de Ciencias Básicas, Universidad Autónoma Agraria Antonio Narro, Saltillo 25315, Coahuila, Mexico;
| | - Pedro Aguilar-Zárate
- Departamento de Ingenierías, Tecnológico Nacional de Mexico/I.T. de Ciudad Valles, San Luis Potosí 79010, Mexico; (P.A.-Z.); (M.R.M.)
- Laboratorio Nacional CONAHCYT de Apoyo a la Evaluación de Productos Bióticos (LaNAEPBi), Unidad de Servicio, Tecnológico Nacional de Mexico/I.T. de Ciudad Valles, San Luis Potosí 79010, Mexico
| | - Zahidd Meza-Carranco
- Laboratorio de Química y Bioquímica, Facultad de Agronomía, Universidad Autónoma de Nuevo León, General Escobedo 66050, Mexico; (A.A.-O.); (Z.M.-C.); (R.R.)
| | - Romeo Rojas
- Laboratorio de Química y Bioquímica, Facultad de Agronomía, Universidad Autónoma de Nuevo León, General Escobedo 66050, Mexico; (A.A.-O.); (Z.M.-C.); (R.R.)
| | - Mariela R. Michel
- Departamento de Ingenierías, Tecnológico Nacional de Mexico/I.T. de Ciudad Valles, San Luis Potosí 79010, Mexico; (P.A.-Z.); (M.R.M.)
- Laboratorio Nacional CONAHCYT de Apoyo a la Evaluación de Productos Bióticos (LaNAEPBi), Unidad de Servicio, Tecnológico Nacional de Mexico/I.T. de Ciudad Valles, San Luis Potosí 79010, Mexico
| | - Guillermo Cristian G. Martínez-Ávila
- Laboratorio de Química y Bioquímica, Facultad de Agronomía, Universidad Autónoma de Nuevo León, General Escobedo 66050, Mexico; (A.A.-O.); (Z.M.-C.); (R.R.)
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Malta FAPS, Gonçalves DC. A triple-masked, two-center, randomized parallel clinical trial to assess the superiority of eight weeks of grape seed flour supplementation against placebo for weight loss attenuation during perioperative period in patients with cachexia associated with colorectal cancer: a study protocol. Front Endocrinol (Lausanne) 2024; 14:1146479. [PMID: 38313843 PMCID: PMC10834683 DOI: 10.3389/fendo.2023.1146479] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 01/17/2023] [Accepted: 12/07/2023] [Indexed: 02/06/2024] Open
Abstract
Background Progressive, involuntary weight and lean mass loss in cancer are linked to cachexia, a prevalent syndrome in gastrointestinal malignancies that impacts quality of life, survival and postoperative complications. Its pathophysiology is complex and believed to involve proinflammatory cytokine-mediated systemic inflammation resulting from tumor-host interaction, oxidative stress, abnormal metabolism and neuroendocrine changes. Therapeutic options for cachexia remain extremely limited, highlighting the need for clinical research targeting new interventions. Thus, this study primarily assesses the effects of grape-seed flour (GSF), rich in polyphenols and fibers, for attenuating perioperative weight loss in colorectal cancer. Methods This is a dual-center, triple-masked, placebo-controlled, parallel-group, phase II, randomized clinical trial designed to investigate GSF supplementation in subjects with pre- or cachexia associated with colorectal cancer during the perioperative period. Eighty-two participants will receive 8g of GSF or cornstarch (control) for 8 weeks. Assessments are scheduled around surgery: pre-intervention (4 weeks prior), day before, first week after, and post-intervention (4 weeks later). The primary endpoint is the difference in body weight mean change from baseline to week 8. The secondary endpoints describe the harms from 8-week supplementation and assess its superiority to improve body composition, post-surgical complications, quality of life, anorexia, fatigue, gastrointestinal symptoms, and handgrip strength. The study will also explore its effects on gut bacteria activity and composition, systemic inflammation, and muscle metabolism. Discussion The current trial addresses a gap within the field of cancer cachexia, specifically focusing on the potential role of a nutritional intervention during the acute treatment phase. GSF is expected to modulate inflammation and oxidative stress, both involved in muscle and intestinal dysfunction. The research findings hold substantial implications for enhancing the understanding about cachexia pathophysiology and may offer a new clinical approach to managing cachexia at a critical point in treatment, directly impacting clinical outcomes. Trial registration The Brazilian Registry of Clinical Trials (ReBEC), RBR-5p6nv8b; UTN: U1111-1285-9594. Prospectively registered on February 07, 2023.
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Martins CC, Kahmann A, Anzanello MJ, Rodrigues RC, Rodrigues E, Mercali GD. Acid hydrolysis conditions do affect the non-extractable phenolic compounds composition from grape peel and seed. Food Res Int 2023; 174:113636. [PMID: 37986539 DOI: 10.1016/j.foodres.2023.113636] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/10/2023] [Revised: 10/22/2023] [Accepted: 10/24/2023] [Indexed: 11/22/2023]
Abstract
This study aimed to evaluate the effect of hydrolysis conditions on non-extractable phenolic compounds (NEPC) composition of grape peel and seed powder. The effect of temperature (50-90 °C), hydrochloric acid concentration (0.1-15.0 %), and time (5-20 min) were evaluated to understand their impact on NEPC release/extraction and degradation. The use of 1.0 and 8.0 % of HCl concentrations (v/v) and temperatures of 65 and 80 °C produced extracts with higher concentrations and a larger set of compounds. These conditions promoted a balance between release/extraction and degradation processes, thereby maximizing the NEPC content in the extracts. Furthermore, the results suggest that hydrolysis conditions can be set to modulate the release of specific classes. Non-extractable proanthocyanidins showed higher concentrations when intermediate values of temperature and acid concentration were applied. Hydrolysable tannins and hydroxybenzoic acids, on the other hand, were better extracted using higher acid concentrations and higher temperatures. The results suggest that the concentration and composition of NEPC are influenced by the hydrolysis conditions and the type of matrix. Hence, it is crucial to account for this compositional variation when conducting research on the biological effects of NEPC and when using this fraction as supplements or food ingredients.
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Affiliation(s)
- Caroline Carboni Martins
- Institute of Food Science and Technology, Federal University of Rio Grande do Sul (UFRGS), 91501-970 Porto Alegre, RS, Brazil
| | - Alessandro Kahmann
- Interdisciplinary Department, Federal University of Rio Grande do Sul (UFRGS), Tramandaí, RS, Brazil
| | - Michel José Anzanello
- Department of Industrial Engineering, Federal University of Rio Grande do Sul (UFRGS), Porto Alegre, RS, Brazil
| | - Rafael C Rodrigues
- Institute of Food Science and Technology, Federal University of Rio Grande do Sul (UFRGS), 91501-970 Porto Alegre, RS, Brazil
| | - Eliseu Rodrigues
- Institute of Food Science and Technology, Federal University of Rio Grande do Sul (UFRGS), 91501-970 Porto Alegre, RS, Brazil
| | - Giovana Domeneghini Mercali
- Institute of Food Science and Technology, Federal University of Rio Grande do Sul (UFRGS), 91501-970 Porto Alegre, RS, Brazil.
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6
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Hiller BT, Azzi JL, Rennert M. Improvement of the Thermo-Oxidative Stability of Biobased Poly(butylene succinate) (PBS) Using Biogenic Wine By-Products as Sustainable Functional Fillers. Polymers (Basel) 2023; 15:polym15112533. [PMID: 37299332 DOI: 10.3390/polym15112533] [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: 05/08/2023] [Revised: 05/20/2023] [Accepted: 05/26/2023] [Indexed: 06/12/2023] Open
Abstract
Biobased poly(butylene succinate) (PBS) represents one promising sustainable alternative to petroleum-based polymers. Its sensitivity to thermo-oxidative degradation is one reason for its limited application. In this research, two different varieties of wine grape pomaces (WPs) were investigated as fully biobased stabilizers. WPs were prepared via simultaneous drying and grinding to be used as bio-additives or functional fillers at higher filling rates. The by-products were characterized in terms of composition and relative moisture, in addition to particle size distribution analysis, TGA, and assays to determine the total phenolic content and the antioxidant activity. Biobased PBS was processed with a twin-screw compounder with WP contents up to 20 wt.-%. The thermal and mechanical properties of the compounds were investigated with DSC, TGA, and tensile tests using injection-molded specimens. The thermo-oxidative stability was determined using dynamic OIT and oxidative TGA measurements. While the characteristic thermal properties of the materials remained almost unchanged, the mechanical properties were altered within expected ranges. The analysis of the thermo-oxidative stability revealed WP as an efficient stabilizer for biobased PBS. This research shows that WP, as a low-cost and biobased stabilizer, improves the thermo-oxidative stability of biobased PBS while maintaining its key properties for processing and technical applications.
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Affiliation(s)
- Benedikt T Hiller
- Institute for Biopolymers (ibp) at Hof University, Hof University of Applied Sciences, 95028 Hof, Germany
- Plastics Technology Group, Faculty of Mechanical Engineering, Technische Universität Ilmenau, 98683 Ilmenau, Germany
| | - Julia L Azzi
- Medical and Biological Physics Program, Faculty of Science, McMaster University, Hamilton, ON L8S 4LD, Canada
| | - Mirko Rennert
- Institute for Biopolymers (ibp) at Hof University, Hof University of Applied Sciences, 95028 Hof, Germany
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Meng R, Ou K, Chen L, Jiao Y, Jiang F, Gu R. Response Surface Optimization of Extraction Conditions for the Active Components with High Acetylcholinesterase Inhibitory Activity and Identification of Key Metabolites from Acer truncatum Seed Oil Residue. Foods 2023; 12:foods12091751. [PMID: 37174291 PMCID: PMC10177952 DOI: 10.3390/foods12091751] [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: 03/15/2023] [Revised: 04/17/2023] [Accepted: 04/20/2023] [Indexed: 05/15/2023] Open
Abstract
The State Council of China has called for the comprehensive development and utilization of Acer truncatum resources. However, research on one of its by-products, namely seed oil residue (ASR), from seed oil extraction is seriously insufficient, resulting in a waste of these precious resources. We aimed to optimize the conditions of ultrasound-assisted extraction (UAE) using a response surface methodology to obtain high acetylcholinesterase (AChE) inhibitory components from ASR and to tentatively identify the active metabolites in ASR using non-targeted metabolomics. Based on the results of the independent variables test, the interaction effects of three key extracting variables, including methanol concentration, ultrasonic time, and material-to-liquid ratio, were further investigated using the Box-Behnken design (BBD) to obtain prior active components with high AChE inhibitory activity. UPLC-QTOF-MS combined with a multivariate method was used to analyze the metabolites in ASR and investigate the causes of activity differences. Based on the current study, the optimal conditions for UAE were as follows: methanol concentration of 85.06%, ultrasonic time of 39.1 min, and material-to-liquid ratio of 1.06:10 (g/mL). Under these optimal conditions, the obtained extracts show strong inhibitions against AChE with half maximal inhibitory concentration (IC50) values ranging from 0.375 to 0.459 µg/mL according to an Ellman's method evaluation. Furthermore, 55 metabolites were identified from the ASR extracted using methanol in different concentrations, and 9 biomarkers were subsequently identified as potential compounds responsible for the observed AChE inhibition. The active extracts have potential to be used for the development of functional foods with positive effects on Alzheimer's disease owing to their high AChE inhibition activity. Altogether, this study provides insights into promoting the comprehensive utilization of A. truncatum resources.
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Affiliation(s)
- Ruonan Meng
- Key Laboratory of Plant Resource Conservation and Germplasm Innovation in Mountainous Region (Ministry of Education), Guizhou University, Guiyang 550025, China
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China
- National & Local Joint Engineering Research Center for the Exploitation of Homology Resources of Medicine and Food, Guizhou University, Guiyang 550025, China
| | - Kaixiang Ou
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China
| | - Ling Chen
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China
| | - Yu Jiao
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China
| | - Fangjie Jiang
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China
| | - Ronghui Gu
- Key Laboratory of Plant Resource Conservation and Germplasm Innovation in Mountainous Region (Ministry of Education), Guizhou University, Guiyang 550025, China
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China
- National & Local Joint Engineering Research Center for the Exploitation of Homology Resources of Medicine and Food, Guizhou University, Guiyang 550025, China
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Gao P, Fang L, Pan Y, Jiang L. Effect of Grape Seed Proanthocyanidins on Fat Metabolism and Adipocytokines in Obese Rats. Metabolites 2023; 13:metabo13040568. [PMID: 37110226 PMCID: PMC10142576 DOI: 10.3390/metabo13040568] [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: 02/27/2023] [Revised: 03/26/2023] [Accepted: 04/07/2023] [Indexed: 04/29/2023] Open
Abstract
This study aimed to investigate the effect of Grape Seed Proanthocyanidin (GSP) on fat metabolism and adipocytokines in obese rats. Fifty 5-week-old rats were randomly assigned to five groups (n = 10 per group) and given either a basal diet, a high-fat diet, or a high-fat diet supplemented with GSP (25, 50, and 100 mg/d) per group. The experiment lasted for five weeks, including a one-week adaptation period and a four-week treatment period. At the end of the experimental period, serum and adipose tissue samples were collected and analyzed. Additionally, we co-cultured 3T3-L1 preadipocytes with varying concentrations of GSP to explore its effect on adipocyte metabolism. The results demonstrated that GSP supplementation reduced weight, daily gain, and abdominal fat weight coefficient (p < 0.05). It also decreased levels of glucose, cholesterol (TC) (p < 0.05), triglycerides (TG) (p < 0.05), low-density lipoprotein (LDL), cyclooxygenase-2 (COX-2), and interleukin-6 (IL-6) in adipose tissue. Furthermore, GSP addition caused adipocyte crumpling in vitro and reduced the mRNA expression of COX-2, LEP, and TNF-α in adipocytes in vitro. These findings provide compelling evidence for exploring the role of GSP in the prevention and treatment of obesity and related diseases.
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Affiliation(s)
- Pengxiang Gao
- Department of Animal Science, Animal Science and Technology College, Beijing University of Agriculture, Beijing 102206, China
| | - Luoyun Fang
- Department of Animal Science, Animal Science and Technology College, Beijing University of Agriculture, Beijing 102206, China
| | - Yucong Pan
- Department of Animal Science, Animal Science and Technology College, Beijing University of Agriculture, Beijing 102206, China
| | - Linshu Jiang
- Department of Animal Science, Animal Science and Technology College, Beijing University of Agriculture, Beijing 102206, China
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9
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A Review on Berry Seeds—A Special Emphasis on Their Chemical Content and Health-Promoting Properties. Nutrients 2023; 15:nu15061422. [PMID: 36986152 PMCID: PMC10058722 DOI: 10.3390/nu15061422] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2023] [Revised: 03/11/2023] [Accepted: 03/13/2023] [Indexed: 03/18/2023] Open
Abstract
Berries are important components of the human diet, valued for their high content of nutrients and active compounds. Berry seeds are also important objects of scientific investigation as, in some cases, they can have a higher concentration of certain phytochemicals than other parts of the fruit. Moreover, they are often byproducts of the food industry that can be reused to make oil, extracts, or flour. We have reviewed available literature related to the chemical content and biological activity of seeds from five different berry species—red raspberry (Rubus idaeus L. and Rubus coreanus Miq.), strawberry (Fragaria x ananassa), grape (Vitis vinifera L.), sea buckthorn (Hippophae rhamnoides L.), and cranberry (Vaccinium macrocarpon Ait.). We have searched various databases, including PubMed, Web of Knowledge, ScienceDirect, and Scopus. Last search was conducted on 16.01.2023. Various preparations from berry seeds are valuable sources of bioactive phytochemicals and could be used as functional foods or to make pharmaceuticals or cosmetics. Some products, like oil, flour, or extracts, are already available on the market. However, many preparations and compounds still lack appropriate evidence for their effectiveness in vivo, so their activity should first be assessed in animal studies and clinical trials.
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Shao Y, Zheng C, Liu K, Xiong J, Wang X, Han M, Li L, Shi Y, Lu J, Yi J. Extraction optimization, purification, and biological properties of polysaccharide from Chinese yam peel. J Food Biochem 2022; 46:e14490. [PMID: 36288503 DOI: 10.1111/jfbc.14490] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/29/2022] [Revised: 10/04/2022] [Accepted: 10/14/2022] [Indexed: 01/14/2023]
Abstract
In this study, the Chinese yam peel polysaccharide (CYPP) was obtained under the extraction conditions optimized by the Response Surface Methodology (RSM). Further biological properties of CYPP-1 purified from CYPP were also determined. The results indicated that the optimum extraction conditions were an extraction temperature of 90.5°C, a liquid-solid ratio of 28.0 ml/g, and an extraction time of 2.94 h, along with a yield of 8.81 ± 1.48%. CYPP-1 was identified as a kind of heteropolysaccharide mostly composed of glucose and galactose (59.4:1.0). The molecular weights were two main parts of 50.5 kDa (54.77%) and 4.4 kDa (21.02%), and the triple-helix conformation was not formed in CYPP-1. Besides, CYPP-1 showed good biological properties including in vitro antioxidant activity and immunomodulatory function on RAW264.7 cells, as well as favorable hypoglycemic effect. Overall, the high-value utilization of CYPP-1 reveals a broad application prospect in the industrial production of functional foods and pharmaceuticals. PRACTICAL APPLICATIONS: Yam peel, which is discarded in large quantities during postharvest processing, results in the production of tremendous by-products and is a great waste of resources. In this study, the yield of water-soluble polysaccharide from yam peel reached 8.81 ± 1.48%. Besides, the purified CYPP-1 exhibited excellent antioxidant activity, favorable immunomodulatory function, and hypoglycemic effect. The high productivity and bioactive effects are both great merits for Chinese yam peel polysaccharide as a promising candidate for foods and medicines industrial production.
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Affiliation(s)
- Yiwen Shao
- School of Life Sciences, Zhengzhou University, Zhengzhou, China
| | - Chaoqiang Zheng
- School of Life Sciences, Zhengzhou University, Zhengzhou, China
| | - Keke Liu
- School of Life Sciences, Zhengzhou University, Zhengzhou, China
| | - Jiyuan Xiong
- School of Life Sciences, Zhengzhou University, Zhengzhou, China
| | - Xiaolong Wang
- Henan Yinfeng Biological Engineering Technology Co., LTD, Zhengzhou, China
| | - Mingyue Han
- School of Life Sciences, Zhengzhou University, Zhengzhou, China
| | - Li Li
- School of Life Sciences, Zhengzhou University, Zhengzhou, China
| | - Yanling Shi
- School of Life Sciences, Zhengzhou University, Zhengzhou, China
| | - Jike Lu
- School of Life Sciences, Zhengzhou University, Zhengzhou, China
| | - Juanjuan Yi
- School of Life Sciences, Zhengzhou University, Zhengzhou, China
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11
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Lopes de Oliveira F, Yanka Portes Arruda T, Caldeira Morzelle M, Paula Aparecida Pereira A, Neves Casarotti S. Fruit by-products as potential prebiotics and promising functional ingredients to produce fermented milk. Food Res Int 2022; 161:111841. [DOI: 10.1016/j.foodres.2022.111841] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2021] [Revised: 08/18/2022] [Accepted: 08/21/2022] [Indexed: 11/04/2022]
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12
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Polyphenol Characterization and Antioxidant Activity of Grape Seeds and Skins from Sicily: A Preliminary Study. SUSTAINABILITY 2022. [DOI: 10.3390/su14116702] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
Abstract
The interest in the consumption of health-promoting foods has led to identifying derivatives of the wine industry as products to increase the functional properties of different foods or to design new functional foods. The main goal of this study is to characterize and valorize byproducts and wastes of Sicilian grapes as new sources of bioactive components, from the perspective of a circular economy and a biorefinery approach. In particular, this research investigated: 1. the total phenolic content and antioxidant activities and 2. the phenolic profiles of free and bound fractions of defatted grape seeds and red grape skins from Sicily. Defatted grape seeds (DGS) and red grape skins (RGSK) are rich in phenolic compounds. Twenty biophenols were found in the defatted seeds and red grape skins. Particularly interesting were the results obtained after basic hydrolysis, which allowed the release of biophenols from the matrix. The degreased grape seeds showed p-coumaric acid levels at 4641.65 µg g−1, gallic acid at 2649.23 µg g−1, and caffeic acid at 1474.13 µg g−1, along with appreciable quantities of myricetin, epicatechin, and quercetin. As a sustainable approach, the reuse and the value added of the byproducts and wastes of grapes grown in Sicily is shown, which makes possible new applications in different fields, i.e., nutraceuticals.
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13
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Yalcin E, Ozdal T, Gok I. Investigation of textural, functional, and sensory properties of muffins prepared by adding grape seeds to various flours. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.15316] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Elif Yalcin
- Department of Gastronomy Faculty of Applied Sciences Istanbul Okan University Istanbul Turkey
| | - Tugba Ozdal
- Department of Food Engineering Faculty of Engineering Istanbul Okan University Istanbul Turkey
| | - Ilkay Gok
- Department of Gastronomy Faculty of Applied Sciences Istanbul Okan University Istanbul Turkey
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14
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Enhancement of natural dyeing properties and
UV
resistance of silk fibers modified by phenylboronic acid/hydroxypropyl‐β‐cyclodextrin functionalized
Fe
3
O
4
particle. J Appl Polym Sci 2022. [DOI: 10.1002/app.52253] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
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15
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Reguengo LM, Salgaço MK, Sivieri K, Maróstica Júnior MR. Agro-industrial by-products: Valuable sources of bioactive compounds. Food Res Int 2022; 152:110871. [DOI: 10.1016/j.foodres.2021.110871] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2020] [Revised: 11/22/2021] [Accepted: 12/02/2021] [Indexed: 11/04/2022]
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16
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Jeria N, Cornejo S, Prado G, Bustamante A, Garcia-Diaz DF, Jimenez P, Valenzuela R, Poblete-Aro C, Echeverria F. Beneficial Effects of Bioactive Compounds Obtained from Agro-Industrial By-Products on Obesity and Metabolic Syndrome Components. FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2021.2013498] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
Affiliation(s)
- Nicolas Jeria
- Escuela de Nutricion y Dietetica, Facultad de Medicina, Universidad de Chile, Santiago, Chile
| | - Sebastian Cornejo
- Escuela de Nutricion y Dietetica, Facultad de Medicina, Universidad de Chile, Santiago, Chile
| | - Gabriel Prado
- Departamento de Nutricion, Facultad de Medicina, Universidad de Chile, Santiago, Chile
| | - Andres Bustamante
- Departamento de Nutricion, Facultad de Medicina, Universidad de Chile, Santiago, Chile
| | - Diego F Garcia-Diaz
- Departamento de Nutricion, Facultad de Medicina, Universidad de Chile, Santiago, Chile
| | - Paula Jimenez
- Departamento de Nutricion, Facultad de Medicina, Universidad de Chile, Santiago, Chile
| | - Rodrigo Valenzuela
- Departamento de Nutricion, Facultad de Medicina, Universidad de Chile, Santiago, Chile
- Nutritional Science Department, Faculty of Medicine, University of Toronto, Toronto, Canada
| | - Carlos Poblete-Aro
- Laboratorio de Ciencias de la Actividad Fisica, el Deporte y la Salud, Facultad de Ciencias Medicas, Universidad de Santiago de Chile, Santiago, Chile
- Centro de Investigación en Rehabilitación en Salud, Universidad de las Americas, Santiago, Chile
| | - Francisca Echeverria
- Departamento de Nutricion, Facultad de Medicina, Universidad de Chile, Santiago, Chile
- Carrera de Nutrición y Dietética, Departamento Ciencias de la Salud, Facultad de Medicina, Pontificia Universidad Católica de Chile, Santiago Chile
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17
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Iqbal A, Schulz P, Rizvi SS. Valorization of bioactive compounds in fruit pomace from agro-fruit industries: Present Insights and future challenges. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101384] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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18
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Aschemann-Witzel J, Bizzo HR, Doria Chaves ACS, Faria-Machado AF, Gomes Soares A, de Oliveira Fonseca MJ, Kidmose U, Rosenthal A. Sustainable use of tropical fruits? Challenges and opportunities of applying the waste-to-value concept to international value chains. Crit Rev Food Sci Nutr 2021; 63:1339-1351. [PMID: 34382890 DOI: 10.1080/10408398.2021.1963665] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Abstract
Agriculture and food science literature on waste-to-value applications that allow upcycling of by-product ingredients is increasing. However, this stream of research rarely takes an international trade and sustainability systems perspective. This focused review defines the term of waste-to-value and the sustainable development goals connected to it, and points to the tensions and questions arising when international trade is involved. Further, it exemplifies the challenges and opportunities of waste-to-value in tropical fruit trade through five cases of tropical fruit from South America: Green coconut, açaí, maracujá, cambuci, and jabuticaba. We present a model of the international supply chain that indicates where the opportunities of waste-to-value applications in international tropical fruit trade are situated, and discuss which future research questions need to be addressed to tackle the challenges of waste-to-value in global tropical fruit chains. Establishing the waste-to-value approach in the export of yet-underused tropical fruits can amongst others improve local employment, preserve natural resources, allow favorable use of side-streams in local energy production, environmentally friendly packaging material for transport, and add health functionalities to the end-consumer products, but challenges have to be solved in order to ensure these environmental and social benefits materialize.
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Affiliation(s)
- Jessica Aschemann-Witzel
- MAPP - Centre for Research on Customer Relations in the Food Sector, Aarhus University, Aarhus, Denmark
| | | | | | | | | | | | - Ulla Kidmose
- Department of Food Science, Aarhus University, Aarhus N, Denmark
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19
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Study on a novel spherical polysaccharide from Fructus Mori with good antioxidant activity. Carbohydr Polym 2021; 256:117516. [DOI: 10.1016/j.carbpol.2020.117516] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/03/2020] [Revised: 11/22/2020] [Accepted: 12/10/2020] [Indexed: 11/20/2022]
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20
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YELER HB, NAS S. Optimization of extraction time and temperature for natural antioxidants of öküzgözü grape pomace using various solvent ratios. FOOD SCIENCE AND TECHNOLOGY 2021. [DOI: 10.1590/fst.38119] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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21
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López-Fernández-Sobrino R, Soliz-Rueda JR, Margalef M, Arola-Arnal A, Suárez M, Bravo FI, Muguerza B. ACE Inhibitory and Antihypertensive Activities of Wine Lees and Relationship among Bioactivity and Phenolic Profile. Nutrients 2021; 13:nu13020679. [PMID: 33672674 PMCID: PMC7924335 DOI: 10.3390/nu13020679] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/20/2021] [Revised: 02/10/2021] [Accepted: 02/16/2021] [Indexed: 12/11/2022] Open
Abstract
Wine lees (WL) are by-products generated in the winemaking process. The aim of this study was to investigate the angiotensin-converting enzyme inhibitory (ACEi) activity, and the blood pressure (BP) lowering effect of WL from individual grape varieties. The relationship among their activities and phenolic profiles was also studied. Three WL, from Cabernet, Mazuela, and Garnacha grape varieties, were firstly selected based on their ACEi properties. Their phenolic profiles were fully characterized by UHPLC-ESI-Q-TOF-MS. Then, their potential antihypertensive effects were evaluated in spontaneously hypertensive rats (SHR). BP was recorded before and after their oral administrations (2, 4, 6, 8, 24, and 48 h) at a dose of 5 mL/kg bw. Cabernet WL (CWL) exhibited a potent antihypertensive activity, similar to that obtained with the drug Captopril. This BP-lowering effect was related to the high amount of anthocyanins and flavanols present in these lees. In addition, a potential hypotensive effect of CWL was discarded in normotensive Wistar-Kyoto rats. Finally, the ACEi and antihypertensive activities of CWL coming from a different harvest were confirmed. Our results suggest the potential of CWL for controlling arterial BP, opening the door to commercial use within the wine industry.
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22
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Vojáčková K, Mlček J, Škrovánková S, Adámková A, Adámek M, Orsavová J, Bučková M, Fic V, Kouřimská L, Búran M. Biologically active compounds contained in grape pomace. POTRAVINARSTVO 2020. [DOI: 10.5219/1433] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
A healthy lifestyle and gastronomic trends based on traditional and local foods accompanied by waste-free technologies are currently in the primary focus. One of the raw materials with properties in alignment with such requirements is grape pomace. This paper evaluates the antioxidant activity of grape pomace (which is homogenized into a brown powder) and selected commonly available commercial flours – wheat bread, rye plain, and rye whole grain flour – using DPPH (2,2‑diphenyl-1-picryl-hydrazyl-hydrate) and total polyphenol content method, where was used Folin-Ciocalteaure agent and then it was determined by spectrophotometric method (the measure of absorbance). The total amount of polyphenols in grape pomace was measured of 47.94 mg GAE.g-1, but the value 0.27 mg GAE.g-1 was measured in wheat bread flour. Grape pomace performed the antioxidant activity of 57.45 mg AAE.g-1, whereas wheat bread flour of only 0.21 mg AAE.g‑1 Compared to selected commercial flours, the total amount of polyphenols in grape pomace was up to 150 times higher and the ratio of antioxidant activity between grape pomace and wheat bread flour was even more than 280 times higher. This makes it possible to fortify commercial, commonly available flours with different amount of grape pomace so that products with a higher amount of biologically active substances can be prepared. Another benefit could be a reduction in health risks and a contribution to improving consumer health.
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23
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Iuga M, Mironeasa S. Potential of grape byproducts as functional ingredients in baked goods and pasta. Compr Rev Food Sci Food Saf 2020; 19:2473-2505. [PMID: 33336974 DOI: 10.1111/1541-4337.12597] [Citation(s) in RCA: 38] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/11/2020] [Revised: 05/14/2020] [Accepted: 06/10/2020] [Indexed: 12/23/2022]
Abstract
Wine making industry generates high quantities of valuable byproducts that can be used to enhance foods in order to diminish the environmental impact and to obtain more economic benefits. Grape byproducts are rich in phenolic compounds and dietary fiber, which make them suitable to improve the nutritional value of bakery, pastry, and pasta products. The viscoelastic behavior of dough and the textural and the sensory characteristics of baked goods and pasta containing grape byproducts depend on the addition level and particle size. Thus, an optimal dose of a finer grape byproducts flour must be found in order to minimize the negative effects such as low loaf volume and undesirable sensory and textural characteristics they may have on the final product quality. In the same time, an enrichment of the nutritional and functional value of the product by increasing the fiber and antioxidant compounds contents is desired. The aim of this review was to summarize the effects of the chemical components of grape byproducts on the nutritional, functional, rheological, textural, physical, and sensory characteristics of the baked goods and pasta. Further researches about the impact of foods enriched with grape byproducts on the human health, about molecular interactions between components, and about the effects of grape pomace compounds on the shelf life of baked goods and pasta are recommended.
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Affiliation(s)
- Mădălina Iuga
- Faculty of Food Engineering, Stefan cel Mare University of Suceava, Suceava, Romania
| | - Silvia Mironeasa
- Faculty of Food Engineering, Stefan cel Mare University of Suceava, Suceava, Romania
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24
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Grapevine Green Pruning Residues as a Promising and Sustainable Source of Bioactive Phenolic Compounds. Molecules 2020; 25:molecules25030464. [PMID: 31979066 PMCID: PMC7038121 DOI: 10.3390/molecules25030464] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/24/2019] [Revised: 01/18/2020] [Accepted: 01/20/2020] [Indexed: 02/07/2023] Open
Abstract
Green pruning residues (GPRs) and leaves from 16 red and white Vitis vinifera L. cultivars from Piedmont (Italy) were studied. The investigated samples were extracted by ultrasound-assisted extraction optimized by an experimental design, and quali- and quantitatively analyzed by HPLC-PDA-MS/MS. GPRs and leaves show a similar polyphenolic pattern, with quercetin 3-O-glucuronide, caftaric acid, and quercetin 3-O-glucoside as the main components, although in variable proportions. The HPLC results were related to the antioxidant activity, measured as total phenolic content and through DPPH and ABTS assays with similar results. Colorimetric in vitro assays, offline combined with HPLC-PDA analysis, determine which compounds contribute to the antioxidant activity in terms of radical scavenging abilities. Valorization of GPRs is a potential source of natural compounds that could be of interest in the health field, increasing their economic value together with a positive effect on the environment.
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