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Buche G, Laffon M, Fougère L, Destandau E. Evaluation and Comparison of Dermo-Cosmetic Activities of Three Oak Species by Targeting Antioxidant Metabolites and Skin Enzyme Inhibitors. Metabolites 2023; 13:804. [PMID: 37512511 PMCID: PMC10384454 DOI: 10.3390/metabo13070804] [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: 05/17/2023] [Revised: 06/20/2023] [Accepted: 06/24/2023] [Indexed: 07/30/2023] Open
Abstract
The two main species, sessile oak (Quercus petraea Liebl.) and pedunculate oak (Quercus robur L.), predominant in French forests, are mainly used for aging wines and spirits; however, the potential of oak wood extract as a source of natural antioxidants, due to its high polyphenol content, could be more widely exploited. This study focuses on three oak species, the two that are well-known, namely, sessile and pedunculate oak, and a third that has seldom been described and valorized, namely, pubescent oak (Quercus pubescens). Water extracts of these three species were fractionated by semi-preparative HPLC. The antioxidant activities of crude extracts and fractions were measured by colorimetric and enzymatic tests. The anti-elastase and anti-collagenase activities of the extracts and their fractions were also evaluated. In parallel, samples were analyzed by UHPLC-HRMS to correlate the activity with the molecular composition using molecular networks. The results obtained for the total extract of the three species were compared to determine if the activity depended on the species. The results within the same species were also compared to highlight which fraction and, therefore, which molecular family was involved in the activity of the total extract. The various antioxidant tests showed good activity of the total extract for the three species of oak and a very good anti-collagenase activity. The antioxidant activity of oak extract has already been proven in the literature and this is correlated with its richness in polyphenols. This study shows that each molecular family of the extract contributes to the activities of the total extract. Oak extract can be used to neutralize the ROS produced during oxidative stress and to prevent the degradation of collagen and elastase during skin aging. Its complementary properties make oak extract a valuable ingredient to act against skin aging.
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Affiliation(s)
- Gaëlle Buche
- Institut de Chimie Organique et Analytique, Université d'Orléans-CNRS, UMR 7311 BP 6759, CEDEX 2, 45067 Orléans, France
| | - Malorie Laffon
- Institut de Chimie Organique et Analytique, Université d'Orléans-CNRS, UMR 7311 BP 6759, CEDEX 2, 45067 Orléans, France
| | - Laëtitia Fougère
- Institut de Chimie Organique et Analytique, Université d'Orléans-CNRS, UMR 7311 BP 6759, CEDEX 2, 45067 Orléans, France
| | - Emilie Destandau
- Institut de Chimie Organique et Analytique, Université d'Orléans-CNRS, UMR 7311 BP 6759, CEDEX 2, 45067 Orléans, France
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Machado JC, Nicola PDM, Viegas O, Santos MC, Faria MA, Ferreira IMPLVO. Bioactive Properties and Phenolic Composition of Wood-Aged Beers: Influence of Oak Origin and the Use of Pale and Dark Malts. Foods 2023; 12:foods12061237. [PMID: 36981163 PMCID: PMC10048385 DOI: 10.3390/foods12061237] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/12/2023] [Revised: 03/06/2023] [Accepted: 03/10/2023] [Indexed: 03/15/2023] Open
Abstract
Ageing beer in contact with wood is a common technological procedure that has been used for centuries to improve colour, structure, and certain flavours. Herein, the impact of the addition of French and American oak wood to two beer styles, pale and dark, on beer phenolic composition (total phenolics, total flavonoids, and HPLC-DAD) and bioactivity (FRAP, DPPH, anti-inflammatory activity in RAW 264.7, and antiproliferative in Caco-2 cells) was assessed. Thirteen phenolics were quantified with values according to previous reports. Dark malt resulted in higher values of total phenolics, to which m-hydroxybenzoic, syringic, p-coumaric acids, and xanthohumol contributed considerably; the exception was (+)-catechin and salicylic acid, which were found to be higher in pale beers. American oak significantly increased 3,4-dihydroxyphenylacetic, vanillic, and syringic acids up to roughly 3, 2, and 10 times, respectively, when compared with French wood. FRAP and DPPH values varied between pale and dark beers, with a less pronounced effect after wood addition. All samples presented considerable cellular antioxidant and anti-inflammatory as well as antiproliferative activity, but differences were found only for the antiproliferative activity, which was higher for the dark beers, which reached about 70% inhibition. Overall, the influence of malts was more pronounced than that of wood, in the studied conditions, highlighting the overwhelming impact of malts on the bioactivity of beer.
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Affiliation(s)
- Julio C. Machado
- LAQV/REQUIMTE, Laboratory of Bromatology and Hydrology, Department of Chemical Sciences, Universidade do Porto, R. Jorge Viterbo Ferreira 228, 4050-313 Porto, Portugal
| | - Pedro D. M. Nicola
- LAQV/REQUIMTE, Laboratory of Bromatology and Hydrology, Department of Chemical Sciences, Universidade do Porto, R. Jorge Viterbo Ferreira 228, 4050-313 Porto, Portugal
| | - Olga Viegas
- LAQV/REQUIMTE, Laboratory of Bromatology and Hydrology, Department of Chemical Sciences, Universidade do Porto, R. Jorge Viterbo Ferreira 228, 4050-313 Porto, Portugal
- Faculty of Nutrition and Food Sciences, Universidade do Porto, 4150-180 Porto, Portugal
| | | | - Miguel A. Faria
- LAQV/REQUIMTE, Laboratory of Bromatology and Hydrology, Department of Chemical Sciences, Universidade do Porto, R. Jorge Viterbo Ferreira 228, 4050-313 Porto, Portugal
- Correspondence:
| | - Isabel M. P. L. V. O. Ferreira
- LAQV/REQUIMTE, Laboratory of Bromatology and Hydrology, Department of Chemical Sciences, Universidade do Porto, R. Jorge Viterbo Ferreira 228, 4050-313 Porto, Portugal
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Sirgedaitė-Šėžienė V, Čėsnienė I, Leleikaitė G, Baliuckas V, Vaitiekūnaitė D. Phenolic and Antioxidant Compound Accumulation of Quercus robur Bark Diverges Based on Tree Genotype, Phenology and Extraction Method. Life (Basel) 2023; 13:life13030710. [PMID: 36983864 PMCID: PMC10051228 DOI: 10.3390/life13030710] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2023] [Revised: 02/28/2023] [Accepted: 03/04/2023] [Indexed: 03/08/2023] Open
Abstract
Oak bark is a rich niche for beneficial bioactive compounds. It is known that the amount of the compounds found in plant tissues can depend on species, genotype, growth site, etc., but it is unclear whether oak phenology, i.e., late or early bud burst, can also influence the amount of phenols and antioxidants that can be extracted. We tested two Quercus robur populations expressing different phenology and five half-sib families in each population to see how phenology, genotype, as well as extrahent differences (75% methanol or water) can determine the total phenol, total flavonoid content, as well as antioxidant activity. Significant statistical differences were found between half-sib families of the same population, between populations representing different oak phenology and different extrahents used. We determined that the extraction of flavonoids was more favorable when using water. So was antioxidant activity using one of the indicators, when significant differences between extrahents were observed. Furthermore, in families where there was a significant difference, phenols showed better results when using methanol. Overall, late bud burst families exhibited higher levels in all parameters tested. Thus, we recommend that for further bioactive compound extraction, all these factors be noted.
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Sánchez-Martínez JD, Valdés A, Gallego R, Suárez-Montenegro ZJ, Alarcón M, Ibañez E, Alvarez-Rivera G, Cifuentes A. Blood–Brain Barrier Permeability Study of Potential Neuroprotective Compounds Recovered From Plants and Agri-Food by-Products. Front Nutr 2022; 9:924596. [PMID: 35782945 PMCID: PMC9243654 DOI: 10.3389/fnut.2022.924596] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2022] [Accepted: 05/13/2022] [Indexed: 11/30/2022] Open
Abstract
Plants and agri-food by-products represent a wide and renewable source of bioactive compounds with neuroprotective properties. In this research, various green extraction techniques were employed to recover bioactive molecules from Kalanchoe daigremontiana (kalanchoe), epicarp of Cyphomandra betacea (tamarillo), and cooperage woods from Robinia pseudoacacia (acacia) and Nothofagus pumilio (lenga), as well as a reference extract (positive control) from Rosmarinus officinalis L. (rosemary). The neuroprotective capacity of these plant extracts was evaluated in a set of in vitro assays, including enzymatic [acetylcholinesterase (AChE), butyrylcholinesterase (BChE), and lipoxygenase (LOX)] and antioxidant [ABTS, and reactive oxygen and nitrogen species (ROS and RNS)] bioactivity tests. Extracts were also submitted to a parallel artificial membrane permeability assay mimicking the blood–brain barrier (PAMPA-BBB) and to two cell viability assays in HK-2 and SH-SY5Y cell lines. Comprehensive phytochemical profiling based on liquid chromatography coupled to quadrupole-time-of-flight mass spectrometry (LC-Q-TOF-MS) analysis showed enriched content of phenolic and terpenoid compounds in the target extracts. Moreover, in vitro bioactivity tests showed promising neuroprotective capacity, particularly for supercritical-fluid extraction (SFE) extract from acacia (ABTS IC50 = 0.11 μg ml−1; ROS IC50 = 1.56 μg ml−1; AChE IC50 = 4.23 μg ml−1; BChE IC50 = 1.20 μg ml−1; and LOX IC50 = 4.37 μg ml−1), whereas PAMPA-BBB assays revealed high perfusion capacity of some representative compounds, such as phenolic acids or flavonoids. Regarding cytotoxic assays, tamarillo and rosemary SFE extracts can be considered as non-toxic, acacia SFE extract and lenga pressurized liquid extraction (PLE) extract as mild-cytotoxic, and kalanchoe as highly toxic extracts. The obtained results demonstrate the great potential of the studied biomass extracts to be transformed into valuable food additives, food supplements, or nutraceuticals with promising neuroprotective properties.
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Affiliation(s)
- José David Sánchez-Martínez
- Laboratory of Foodomics, Institute of Food Science Research, CIAL, Spanish National Research Council (CSIC) - Universidad Autónoma de Madrid (UAM), Madrid, Spain
| | - Alberto Valdés
- Laboratory of Foodomics, Institute of Food Science Research, CIAL, Spanish National Research Council (CSIC) - Universidad Autónoma de Madrid (UAM), Madrid, Spain
| | - Rocio Gallego
- Laboratory of Foodomics, Institute of Food Science Research, CIAL, Spanish National Research Council (CSIC) - Universidad Autónoma de Madrid (UAM), Madrid, Spain
| | - Zully Jimena Suárez-Montenegro
- Laboratory of Foodomics, Institute of Food Science Research, CIAL, Spanish National Research Council (CSIC) - Universidad Autónoma de Madrid (UAM), Madrid, Spain
| | - Marina Alarcón
- Area of Food Technology, Faculty of Chemical Sciences and Technologies, University of Castilla-La Mancha, Ciudad Real, Spain
| | - Elena Ibañez
- Laboratory of Foodomics, Institute of Food Science Research, CIAL, Spanish National Research Council (CSIC) - Universidad Autónoma de Madrid (UAM), Madrid, Spain
| | - Gerardo Alvarez-Rivera
- Laboratory of Foodomics, Institute of Food Science Research, CIAL, Spanish National Research Council (CSIC) - Universidad Autónoma de Madrid (UAM), Madrid, Spain
- *Correspondence: Gerardo Alvarez-Rivera
| | - Alejandro Cifuentes
- Laboratory of Foodomics, Institute of Food Science Research, CIAL, Spanish National Research Council (CSIC) - Universidad Autónoma de Madrid (UAM), Madrid, Spain
- Alejandro Cifuentes
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Evaluation of the antioxidant properties and total phenolic content of a dairy product (yogurt) supplemented with Thymus willdenowii essential oil from Algeria. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01455-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Huang D, Li C, Chen Q, Xie X, Fu X, Chen C, Huang Q, Huang Z, Dong H. Identification of polyphenols from Rosa roxburghii Tratt pomace and evaluation of in vitro and in vivo antioxidant activity. Food Chem 2022; 377:131922. [PMID: 34979396 DOI: 10.1016/j.foodchem.2021.131922] [Citation(s) in RCA: 34] [Impact Index Per Article: 17.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/09/2021] [Revised: 12/12/2021] [Accepted: 12/19/2021] [Indexed: 01/08/2023]
Abstract
Rosa roxburghii Tratt pomace (RRTP) has increasingly attracted attention due to its various nutritional ingredients and health benefits. In this study, the free phenolic fraction (RRTP-FPF) and bound phenolic fraction (RRTP-BPF) were extracted from RRTP by solvent extraction method and alkaline hydrolysis method, respectively. The composition of polyphenols in RRTP-FPF and RRTP-BPF were identified by ultra-high performance liquid chromatography equipped with an electrospray ionization and quadrupole time-of-flight mass spectrometry (UHPLC-ESI-QTOF-MS/MS). In vitro antioxidant assays indicated that RRTP-FPF and RRTP-BPF could scavenge radicals in a dose-dependent manner, and RRTP-BPF exhibited better scavenging activity than RRTP-FPF. In addition, RRTP-FPF and RRTP-BPF (20 ∼ 100 μg/mL) treatment for 24 h could significantly increase the survival rate and decrease reactive oxygen species (ROS) level of paraquat-exposed nematodes through improving the activities of superoxide dismutase (SOD) and catalase (CAT). These results suggest that RRTP could be as a good and cheap source of natural antioxidants.
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Affiliation(s)
- Dansi Huang
- SCUT-Zhuhai Institute of Modern Industrial Innovation, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Chao Li
- SCUT-Zhuhai Institute of Modern Industrial Innovation, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, China.
| | - Qing Chen
- School of Food Science and Health Preserving, Guangzhou City Polytechnic, Guangzhou 510405, China.
| | - Xing Xie
- SCUT-Zhuhai Institute of Modern Industrial Innovation, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Xiong Fu
- SCUT-Zhuhai Institute of Modern Industrial Innovation, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Chun Chen
- SCUT-Zhuhai Institute of Modern Industrial Innovation, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Qiang Huang
- SCUT-Zhuhai Institute of Modern Industrial Innovation, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Zebo Huang
- SCUT-Zhuhai Institute of Modern Industrial Innovation, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Hao Dong
- College of Light Industry and Food Sciences, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China
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7
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Dai L, Zhong K, Ma Y, Cui X, Sun Y, Zhang A, Han G. Impact of the Acetaldehyde-Mediated Condensation on the Phenolic Composition and Antioxidant Activity of Vitis vinifera L. Cv. Merlot Wine. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27092608. [PMID: 35565959 PMCID: PMC9105304 DOI: 10.3390/molecules27092608] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 03/22/2022] [Revised: 04/09/2022] [Accepted: 04/17/2022] [Indexed: 11/16/2022]
Abstract
Acetaldehyde is a critical reactant on modifying the phenolic profile during red wine aging, suggesting that the acetaldehyde-mediated condensation can be responsible for the variation of antioxidant activity during the aging of this beverage. The present study employs exogenous acetaldehyde at six levels of treatment (7.86 ± 0.10–259.02 ± 4.95 mg/L) before the bottle aging of Merlot wines to encourage phenolic modification. Acetaldehyde and antioxidant activity of wine were evaluated at 0, 15, 30, 45, 60 and 75 days of storage, while monomeric and polymeric phenolics were analyzed at 0, 30 and 75 days of storage. The loss of acetaldehyde was fitted to a first-order reaction model, the rate constant (k) demonstrated that different chemical reaction happened in wines containing a different initial acetaldehyde. The disappearance of monomeric phenolics and the formation of polymeric phenolics induced by acetaldehyde could be divided into two phases, the antioxidant activity of wine did not alter significantly in the first phase, although most monomeric phenolics vanished, but the second phase would dramatically reduce the antioxidant activity of wine. Furthermore, a higher level of acetaldehyde could shorten the reaction time of the first phase. These results indicate that careful vinification handling aiming at controlling the acetaldehyde allows one to maintain prolonged biological activity during wine aging.
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Affiliation(s)
- Lingmin Dai
- School of Bioengineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, China; (L.D.); (K.Z.); (Y.M.); (X.C.); (Y.S.)
| | - Ke Zhong
- School of Bioengineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, China; (L.D.); (K.Z.); (Y.M.); (X.C.); (Y.S.)
| | - Yan Ma
- School of Bioengineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, China; (L.D.); (K.Z.); (Y.M.); (X.C.); (Y.S.)
| | - Xiaoqian Cui
- School of Bioengineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, China; (L.D.); (K.Z.); (Y.M.); (X.C.); (Y.S.)
| | - Yuhang Sun
- School of Bioengineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, China; (L.D.); (K.Z.); (Y.M.); (X.C.); (Y.S.)
| | - Ang Zhang
- Technology Centre of Qinhuangdao Customs, Qinhuangdao 066004, China;
| | - Guomin Han
- School of Bioengineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, China; (L.D.); (K.Z.); (Y.M.); (X.C.); (Y.S.)
- Correspondence:
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8
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The Application of Wood Species in Enology: Chemical Wood Composition and Effect on Wine Quality. APPLIED SCIENCES-BASEL 2022. [DOI: 10.3390/app12063179] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Abstract
Aging wine is a usual practice in winemaking, as the wine quality improves due to the compounds extracted from wood barrels or chips, cubes, blocks, or staves used. The wood species used are traditionally oak, namely from Quercus petraea, Q. alba, or Q. robur species. In the last years, the increasing request for oak wood has caused a significant increase in environmental and production costs. Therefore, heartwood from several alternative species has been considered a potential wood source for winemaking and aging. Thus, the main purpose of this review is the application of these alternative wood species on wine production and to discuss the advantages and disadvantages of its use compared with the traditional wood species, namely oak wood. In addition, a brief chemical characterization of several wood species with possible application in enology is also discussed in this review.
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Tahmaz H, Yüksel Küskü D. Does u.v. light affect the total phenolic compound, anthocyanin, antioxidant capacity, and sensory profiles in wines? Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15681] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Hande Tahmaz
- Department of Horticulture Faculty of Agriculture Ankara University Ankara 06110 Turkey
| | - Damla Yüksel Küskü
- Landscape and Ornamental Plants Vocational High School Bilecik Seyh Edebali University Bilecik 11230 Turkey
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10
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Electrochemical Approaches for Rapid Characterization of Oxidizable Compounds in Different Oak Alternatives. BEVERAGES 2020. [DOI: 10.3390/beverages7010001] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Oak alternatives (OAs) such as chips, granulates or staves, are becoming increasingly used in the wine industry. Although they are mostly considered for their contribution to wine aroma, they are also a source of phenolic compounds to be released in the wine, in particular ellagitannins contributing to wine mouthfeel and antioxidant characteristics. In the present study, we explore the potential for a rapid analytical method based on linear sweep voltammetry (LSV) combined with disposable sensors to provide a rapid measure of the oxidizable compounds present in different OAs, as well as their characterization. Strong correlations were found between the tannin content of different OAs and the total current measures during LSV analysis, allowing a rapid quantification of the oxidizable compounds present, mostly ellagitannin. Application of derivatization to raw voltammograms allowed extraction of a number of features that can be used for classification purposes, in particular with respect to OAs types (chips or staves) and degree of toasting.
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Hashem NM, Gonzalez-Bulnes A, Simal-Gandara J. Polyphenols in Farm Animals: Source of Reproductive Gain or Waste? Antioxidants (Basel) 2020; 9:antiox9101023. [PMID: 33096704 PMCID: PMC7589028 DOI: 10.3390/antiox9101023] [Citation(s) in RCA: 26] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/21/2020] [Revised: 10/15/2020] [Accepted: 10/19/2020] [Indexed: 12/30/2022] Open
Abstract
Reproduction is a complex process that is substantially affected by environmental cues, specifically feed/diet and its components. Farm animals as herbivorous animals are exposed to a large amount of polyphenols present in their natural feeding system, in alternative feed resources (shrubs, trees, and agro-industrial byproducts), and in polyphenol-enriched additives. Such exposure has increased because of the well-known antioxidant properties of polyphenols. However, to date, the argumentation around the impacts of polyphenols on reproductive events is debatable. Accordingly, the intensive inclusion of polyphenols in the diets of breeding animals and in media for assisted reproductive techniques needs further investigation, avoiding any source of reproductive waste and achieving maximum benefits. This review illustrates recent findings connecting dietary polyphenols consumption from different sources (conventional and unconventional feeds) with the reproductive performance of farm animals, underpinned by the findings of in vitro studies in this field. This update will help in formulating proper diets, optimizing the introduction of new plant species, and feed additives for improving reproductive function, avoiding possible reproductive wastes and maximizing possible benefits.
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Affiliation(s)
- Nesrein M. Hashem
- Department of Animal and Fish Production, Faculty of Agriculture (El-Shatby), Alexandria University, Alexandria 21545, Egypt
- Correspondence: ; Tel.: +20-3-5921960; Fax: +20-3-5922780
| | - Antonio Gonzalez-Bulnes
- Departamento de Reproducción Animal, INIA, Avda, Puerta de Hierro s/n., 28040 Madrid, Spain;
- Departamento de Produccion y Sanidad Animal, Facultad de Veterinaria, Universidad Cardenal Herrera-CEU, CEU Universities, C/ Tirant lo Blanc, 7, Alfara del Patriarca, 46115 Valencia, Spain
| | - Jesus Simal-Gandara
- Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Food Science and Technology, University of Vigo-Ourense Campus, E-32004 Ourense, Spain;
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Kioroglou D, Mas A, Portillo MC. Qualitative Factor-Based Comparison of NMR, Targeted and Untargeted GC-MS and LC-MS on the Metabolomic Profiles of Rioja and Priorat Red Wines. Foods 2020; 9:foods9101381. [PMID: 33003509 PMCID: PMC7600871 DOI: 10.3390/foods9101381] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/26/2020] [Revised: 09/19/2020] [Accepted: 09/27/2020] [Indexed: 01/01/2023] Open
Abstract
Wine origin and ageing are two factors related to wine quality which in turn is associated to wine metabolome. Currently, new metabolomic techniques and proper statistics procedures allow accurate profiling of wine metabolome. Thus, the main goal was to evaluate different metabolomic methodologies on their ability to provide patterns on the wine metabolome based on selected factors, such as ageing of barrel-aged wine (factor time), prior usage of the barrels (factor barrel-type), and differences between wine ageing in barrels or glass bottles (factor bottled-wine). In the current study, we implement NMR, targeted and untargeted GC-MS and LC-MS metabolomic analytical techniques so as to gain insights into the volatile and nonvolatile wine metabolome composition of red wines from two cellars located in the only two Spanish Qualified Appellations of Origin; DOQ Priorat and DOCa Rioja regions. Overall, 95 differentially significant metabolites were identified facilitating the evaluation of the analytical methodologies performance and finding common trends of those metabolites depending on the considered factor. The results did not favor NMR as an effective technique on the current dataset whereas suggested LC-MS as an adequate technique for revealing differences based on the factor time, targeted GC-MS on the factor barrel-type, and untargeted GC-MS on the factor bottled-wine. Thus, a combination of different metabolomic techniques is necessary for a complete overview of the metabolome changes. These results ease the selection of the correct methodology depending on the specific factor investigated.
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Gadrat M, Lavergne J, Emo C, Teissedre PL, Chira K. Validation of a mass spectrometry method to identify and quantify ellagitannins in oak wood and cognac during aging in oak barrels. Food Chem 2020; 342:128223. [PMID: 33069531 DOI: 10.1016/j.foodchem.2020.128223] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/29/2020] [Revised: 08/27/2020] [Accepted: 09/23/2020] [Indexed: 01/20/2023]
Abstract
Ellagitannins are the main extractible phenolic compounds in oak wood; the monomers vescalagin and castalagin, lyxose/xylose-bearing monomers grandinin and roburin E, dimers roburins A and D and lyxose/xylose-bearing dimers roburins B and C are the principal ones. These compounds are responsible for the high durability of wood and may contribute to the organoleptic quality of wines and spirits (color, astringency, bitterness). Despite their importance, their presence and forms in distilled spirits are not well known. The aim of this work was therefore to develop and validate a method to identify and quantify oak wood ellagitannins in Cognac using high liquid chromatography-triple quadrupole (LC-QQQ) analysis. The method was validated using vescalagin as the standard and by studying sensitivity, linearity in working range, intraday repeatability, and intraday precision in order to quantify individual ellagitannins in this complex matrix.
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Affiliation(s)
- Mathilde Gadrat
- Unité de recherche Œnologie, EA 4577, USC 1366 INRAE, ISVV, Univ. Bordeaux, Bordeaux INP, F33882 Villenave d'Ornon France; Courvoisier SAS, 2 places du château, 16200 Jarnac, France
| | - Joel Lavergne
- Courvoisier SAS, 2 places du château, 16200 Jarnac, France
| | - Catherine Emo
- Courvoisier SAS, 2 places du château, 16200 Jarnac, France
| | - Pierre-Louis Teissedre
- Unité de recherche Œnologie, EA 4577, USC 1366 INRAE, ISVV, Univ. Bordeaux, Bordeaux INP, F33882 Villenave d'Ornon France
| | - Kleopatra Chira
- Unité de recherche Œnologie, EA 4577, USC 1366 INRAE, ISVV, Univ. Bordeaux, Bordeaux INP, F33882 Villenave d'Ornon France.
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Casassa LF, Ceja GM, Vega-Osorno A, du Fresne F, Llodrá D. Detailed chemical composition of Cabernet Sauvignon wines aged in French oak barrels coopered with three different stave bending techniques. Food Chem 2020; 340:127573. [PMID: 33032144 DOI: 10.1016/j.foodchem.2020.127573] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2020] [Revised: 06/06/2020] [Accepted: 07/11/2020] [Indexed: 11/26/2022]
Abstract
Cabernet Sauvignon wines were aged for 15 months in used and new French 225 L oak barrels, followed by a period of 3 months in bottle. In addition to control barrels (3 years old), three bending/toasting protocols, including fire bent and fire toasted (fire-bent); water bent and fire toasted (water-bent); and a hybridized method based on fire bending and toasting followed by a 12 h fill with water at 80 °C (fire-bent + hot water), were trialed in triplicate. Parameters such as acetic acid and alcohol content (higher in control wines), and anthocyanins, color and polymeric pigments (higher in wines aged in the new barrels), were more affected by barrel use (new versus neutral) than by bending/toasting protocols. At the end of the study (day 602), only 4-vinyl-guaiacol, eugenol and cis-lactone showed odor activity values (OAV's) above 1, with the latter being the most relevant odor active compound across treatments whereas eugenol was 10-fold higher in the water-bent wines. Principal component analysis (PCA) including phenolics and volatile compounds suggested differences between wines aged in control and new barrels, but less clear-cut differences within wines aged in barrels produced with the different bending/toasting protocols.
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Affiliation(s)
- L Federico Casassa
- Wine and Viticulture Department, California Polytechnic State University San Luis Obispo (Cal Poly). San Luis Obispo, CA 93407, United States.
| | - Gabriel M Ceja
- Wine and Viticulture Department, California Polytechnic State University San Luis Obispo (Cal Poly). San Luis Obispo, CA 93407, United States
| | - Armando Vega-Osorno
- Wine and Viticulture Department, California Polytechnic State University San Luis Obispo (Cal Poly). San Luis Obispo, CA 93407, United States
| | - Fintan du Fresne
- Chamisal Vineyards and Winery, 7525 Orcutt Rd, San Luis Obispo, CA 93401, United States
| | - David Llodrá
- Independent Stave Company, Research & Development, 2557 Napa Valley Corp. Dr. Ste. D, Napa, CA 94558, United States
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15
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Ahmad B, Yadav V, Yadav A, Rahman MU, Yuan WZ, Li Z, Wang X. Integrated biorefinery approach to valorize winery waste: A review from waste to energy perspectives. THE SCIENCE OF THE TOTAL ENVIRONMENT 2020; 719:137315. [PMID: 32135320 DOI: 10.1016/j.scitotenv.2020.137315] [Citation(s) in RCA: 41] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/25/2019] [Revised: 02/10/2020] [Accepted: 02/13/2020] [Indexed: 06/10/2023]
Abstract
The ever-increasing environmental crisis, depleting natural resources, and uncertainties in fossil fuel availability have rekindled researchers' attention to develop green and environmentally friendlier strategies. In this context, a biorefinery approach with a zero-waste theme has stepped-up as the method of choice for sustainable production of an array of industrially important products to address bio-economy challenges. Grape winery results in substantial quantities of solid organic and effluent waste, which epitomizes an increasing concentration of pollution problems with direct damage to human health, economy and nature. From the perspective of integrated biorefinery and circular economy, winery waste could be exploited for multiple purpose value-added products before using the biomass for energy security. This review covers state-of-the-art biorefinery opportunities beyond traditional methods as a solution to overcome many current challenges such as waste minimization in grape leaves, stems, seeds, pomace, wine lees, vinasse etc. and the biosynthesis of various high-value bioproducts viz., phenolic compounds, hydroxybenzoic acids, hydroxycinnamic acids, flavonoids, tartaric acids, lignocellulosic substrates etc.. The critical discussion on the valorization of winery waste (solid, liquid, or gaseous) and life cycle assessment was deployed to find a sustainable solution with value added energy products in an integrated biorefinery approach, keeping the environment and circular economy in the background.
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Affiliation(s)
- Bilal Ahmad
- State Key Laboratory of Crop Stress Biology in Arid Areas, College of Horticulture, Northwest A&F University, Yangling, Xianyang 712100, China; Key Laboratory of Horticultural Plant Biology and Germplasm Innovation in Northwest China, Ministry of Agriculture, Northwest A&F University, Yangling, Xianyang 712100, China
| | - Vivek Yadav
- State Key Laboratory of Crop Stress Biology in Arid Areas, College of Horticulture, Northwest A&F University, Yangling, Xianyang 712100, China
| | - Ashish Yadav
- ICAR-Central Institute for Sub Tropical Horticulture, Lucknow 226101, U.P., India
| | - Mati Ur Rahman
- State Key Laboratory of Crop Stress Biology in Arid Areas, College of Horticulture, Northwest A&F University, Yangling, Xianyang 712100, China; Key Laboratory of Horticultural Plant Biology and Germplasm Innovation in Northwest China, Ministry of Agriculture, Northwest A&F University, Yangling, Xianyang 712100, China
| | - Wang Zhong Yuan
- State Key Laboratory of Crop Stress Biology in Arid Areas, College of Horticulture, Northwest A&F University, Yangling, Xianyang 712100, China
| | - Zhi Li
- State Key Laboratory of Crop Stress Biology in Arid Areas, College of Horticulture, Northwest A&F University, Yangling, Xianyang 712100, China; Key Laboratory of Horticultural Plant Biology and Germplasm Innovation in Northwest China, Ministry of Agriculture, Northwest A&F University, Yangling, Xianyang 712100, China
| | - Xiping Wang
- State Key Laboratory of Crop Stress Biology in Arid Areas, College of Horticulture, Northwest A&F University, Yangling, Xianyang 712100, China; Key Laboratory of Horticultural Plant Biology and Germplasm Innovation in Northwest China, Ministry of Agriculture, Northwest A&F University, Yangling, Xianyang 712100, China.
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16
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Use of Alternative Wood for the Ageing of Brandy de Jerez. Foods 2020; 9:foods9030250. [PMID: 32110968 PMCID: PMC7143003 DOI: 10.3390/foods9030250] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/2020] [Revised: 02/19/2020] [Accepted: 02/22/2020] [Indexed: 11/24/2022] Open
Abstract
The use of alternative types of wood has arisen for the aging of the Brandy de Jerez, on a pilot plant level. In particular, besides the use of American oak, two more types of oak have been studied, French oak and Spanish oak, allowed by the Technical File for the ID Brandy de Jerez, and chestnut, which, though it is not officially allowed, is a type of wood which had been traditionally used in the area for the aging of wines and distillates. All of them have been studied with different toasting levels: Intense toasting and medium toasting. The study of the total phenolic composition (TPI), chromatic characteristics, organic acids, and sensory analysis have proven that chestnut leads to distillates with a higher amount of phenolic compounds and coloring intensity than oak. This behavior is the opposite as regards the toasting of the wood. Among the different types of oak, Spanish oak produces aged distillates with a higher phenolic composition and a higher color intensity. Regarding tasting, the best-assessed samples were those aged with chestnut, French oak, and American oak, and the assessors preferred those who had used a medium toasting level to those with an intense level.
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17
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Isotonic Beverage Pigmented with Water-Dispersible Emulsion from Astaxanthin Oleoresin. Molecules 2020; 25:molecules25040841. [PMID: 32075065 PMCID: PMC7070863 DOI: 10.3390/molecules25040841] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/17/2019] [Revised: 02/02/2020] [Accepted: 02/07/2020] [Indexed: 12/27/2022] Open
Abstract
Astaxanthin is a powerful antioxidant, because it neutralizes free radicals and plays a vital role in the prevention of human diseases. The objective of this work was to develop an isotonic beverage (IB) of orange-red color, using an astaxanthin oleoresin emulsion (AOE) that is dispersible in water. This was carried out in order to simulate the color of commercial isotonic beverages (CIB) prepared from artificial pigments. The size of the AOE micelles ranged from 0.15 to 7.60 µm2. The color difference (ΔE) was similar for the samples exposed to dark as well as light conditions. The samples subjected to light stress showed pigment degradation after seven days, followed by a decrease in the concentration of astaxanthin; whereas, the samples exposed to dark conditions remained stable for seven days and then showed a decrease in the concentration of astaxanthin (this decrease ranged from 65% to 76% when compared to the initial content) after a period of 91 days. For the astaxanthin oleoresin (AO) and AOE, the oxygen radical absorbance capacity (ORAC) values reached 5224 and 1968 µmol of trolox equivalents (TE)/100 g, respectively. When exposed to light conditions, the addition of AOE in the IB led to its rapid degradation, while it remained stable in the samples exposed to the dark conditions.
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18
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Marchante L, Marquez K, Contreras D, Izquierdo-Cañas PM, García-Romero E, Díaz-Maroto MC. Potential of Different Natural Antioxidant Substances to Inhibit the 1-Hydroxyethyl Radical in SO 2-Free Wines. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:1707-1713. [PMID: 31999112 DOI: 10.1021/acs.jafc.9b07024] [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] [Indexed: 06/10/2023]
Abstract
The potential of different natural antioxidants to inhibit the 1-hydroxyethyl radical formation in SO2-free wines was analyzed by electron paramagnetic resonance (EPR). Chitosan, glutathione, inactive dry yeast, oak and grape seed extracts, and ascorbic acid were tested in white and red wines. The ability of these substances to prevent the formation of acetaldehyde after the Fenton reaction and the oxygen consumption capacity were measured. Ascorbic acid was the antioxidant substance that offered higher percentages of 1-hydroxyethyl radical inhibition at 30 min of reaction. However, wines with ascorbic acid showed higher concentrations of acetaldehyde after the Fenton reaction. Grape seed extract and chitosan provided higher percentages of radical inhibition in red wine than those in white wine, in contrast to the inactive dry yeast that only produced radical inhibition in white wine. Although oak extract did not produce changes in the 1-hydroxyethyl radical, wines with that extract had lower concentrations of acetaldehyde.
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Affiliation(s)
- Lourdes Marchante
- Instituto Regional de Investigación y Desarrollo Agroalimentario y Forestal de Castilla La Mancha (IRIAF) , IVICAM de Tomelloso , 13700 Ciudad Real , Spain
| | - Katherine Marquez
- Centro de Biotecnología y Facultad de Ciencias Químicas , Universidad de Concepción , Concepción 3349001 , Chile
| | - David Contreras
- Centro de Biotecnología y Facultad de Ciencias Químicas , Universidad de Concepción , Concepción 3349001 , Chile
| | - Pedro Miguel Izquierdo-Cañas
- Instituto Regional de Investigación y Desarrollo Agroalimentario y Forestal de Castilla La Mancha (IRIAF) , IVICAM de Tomelloso , 13700 Ciudad Real , Spain
| | - Esteban García-Romero
- Instituto Regional de Investigación y Desarrollo Agroalimentario y Forestal de Castilla La Mancha (IRIAF) , IVICAM de Tomelloso , 13700 Ciudad Real , Spain
| | - M Consuelo Díaz-Maroto
- Área de Tecnología de los Alimentos, Instituto Regional de Investigación Científica Aplicada (IRICA) , Universidad de Castilla-La Mancha , Avenida Camilo José Cela 10 , 13071 Ciudad Real , Spain
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19
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Martínez-Gil AM, Del Alamo-Sanza M, Nevares I, Sánchez-Gómez R, Gallego L. Effect of size, seasoning and toasting level of Quercus pyrenaica Willd. wood on wine phenolic composition during maturation process with micro-oxygenation. Food Res Int 2019; 128:108703. [PMID: 31955781 DOI: 10.1016/j.foodres.2019.108703] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2019] [Revised: 09/19/2019] [Accepted: 09/21/2019] [Indexed: 10/25/2022]
Abstract
Seasoning and toasting treatments carried out in cooperage influence the chemical composition of the oak, and these treatments affect different oak species in different ways. For this reason, numerous studies have focused on the evaluation of both the oak wood materials and the resulting aged wines in order to optimize the different cooperage processes. Seasoning involves immobilizing the wood for long periods of time, leading to an increase in the price of the final product. When using alternative products instead of barrels, in addition to the seasoning and toasting of the wood, the size of the wood pieces is a determining factor in the characteristics of the final wine. Therefore, the objective of this work was to evaluate the polyphenolic composition of the same red wine aged with different alternative products and a small amount of oxygen for 120 days. Specifically, the effect of 2 types of seasoning and 3 types of toasting of chips and staves made from the wood of Q. pyrenaica Willd. was studied. The results showed that the size of the alternative product was the factor that determines the phenolic composition of the wines over the entire ageing process, independent of the seasoning or toasting method carried out on the wood.
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Affiliation(s)
- Ana M Martínez-Gil
- Department of Analytical Chemistry, UVaMOX - Universidad de Valladolid, 34004 Palencia, Spain
| | - Maria Del Alamo-Sanza
- Department of Analytical Chemistry, UVaMOX - Universidad de Valladolid, 34004 Palencia, Spain.
| | - Ignacio Nevares
- Department of Agroforestry Engineering, UVaMOX - Universidad de Valladolid, 34004 Palencia, Spain
| | - Rosario Sánchez-Gómez
- Department of Analytical Chemistry, UVaMOX - Universidad de Valladolid, 34004 Palencia, Spain
| | - Laura Gallego
- Department of Analytical Chemistry, UVaMOX - Universidad de Valladolid, 34004 Palencia, Spain
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20
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Escudero-Gilete ML, Hernanz D, Galán-Lorente C, Heredia FJ, Jara-Palacios MJ. Potential of Cooperage Byproducts Rich in Ellagitannins to Improve the Antioxidant Activity and Color Expression of Red Wine Anthocyanins. Foods 2019; 8:foods8080336. [PMID: 31405054 PMCID: PMC6723985 DOI: 10.3390/foods8080336] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2019] [Revised: 08/02/2019] [Accepted: 08/07/2019] [Indexed: 11/18/2022] Open
Abstract
Cooperage byproducts are an important source of phenolic compounds that could be used for wine technology applications. The effects of the addition of two types of oak wood shavings (American, AOW, and Ukrainian, UOW) on the antioxidant activity and color of red wine anthocyanins, in a wine model solution, were evaluated by spectrophotometric and colorimetric analyses. Phenolic compounds from shavings, mainly ellagitannins, were determined by ultra-high-performance liquid chromatography/mass spectrometry (UHPLC/MS). Antioxidant and copigmentation effects varied depending on the type of shavings (AOW and UOW) and the phenolic concentration (100, 400, and 500 mg/L). Phenolic compounds from shavings improved the color characteristics (darker and more bluish color) and the copigmentation effect of red wine anthocyanins, being UOW a better source of copigments than AOW shavings. The best antioxidant activity was found for the 400 and 500 mg/L model solutions for both types of shavings. Results show a winemaking technological application based on the repurposing of cooperage byproducts, which could improve color and antioxidant characteristics of red wines.
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Affiliation(s)
- María Luisa Escudero-Gilete
- Food Colour and Quality Laboratory, Área de Nutrición y Bromatología, Facultad de Farmacia, Universidad de Sevilla, 41012 Sevilla, Spain
| | - Dolores Hernanz
- Department of Analytical Chemistry, Facultad de Farmacia, Universidad de Sevilla, 41012 Sevilla, Spain
| | - Celia Galán-Lorente
- Food Colour and Quality Laboratory, Área de Nutrición y Bromatología, Facultad de Farmacia, Universidad de Sevilla, 41012 Sevilla, Spain
| | - Francisco J Heredia
- Food Colour and Quality Laboratory, Área de Nutrición y Bromatología, Facultad de Farmacia, Universidad de Sevilla, 41012 Sevilla, Spain
| | - María José Jara-Palacios
- Food Colour and Quality Laboratory, Área de Nutrición y Bromatología, Facultad de Farmacia, Universidad de Sevilla, 41012 Sevilla, Spain.
- Department of Analytical Chemistry, Facultad de Farmacia, Universidad de Sevilla, 41012 Sevilla, Spain.
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21
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Nikolantonaki M, Daoud S, Noret L, Coelho C, Badet-Murat ML, Schmitt-Kopplin P, Gougeon RD. Impact of Oak Wood Barrel Tannin Potential and Toasting on White Wine Antioxidant Stability. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:8402-8410. [PMID: 31276623 DOI: 10.1021/acs.jafc.9b00517] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
Wines aged in oak wood barrels with various uniform tannin contents (which were classified according to their total ellagitannins contents as predicted by Near Infrared Spectroscopy on the untoasted wood) and different toasting levels (high precision toasting by radiation) were distinguished according to their overall abilities to resist against oxidation. Wine trials were carried out on two different vintages (2015, 2016) and three grape varieties (Sauvignon blanc, Sémillon, Chardonnay). Regardless of the vintage and the wine matrix, a relationship was established between wine oxidative stability (based on EPR spin trapping methodology) and oak barrel tannin potential. The extraction kinetic of ellagitannins by wines appeared linear during barrel aging and achieved its maximum at six or eight months, in a grape variety dependent manner. Oak wood barrel tannin potentials and toastings had no effect on wine glutathione and polyphenols contents. However, wines aged in new barrels with both low and medium tannin potentials, preserved at the end of aging and important number of S-N containing compounds, which was in addition to the known ellagitanins, revealed wines better antioxidant stability.
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Affiliation(s)
- Maria Nikolantonaki
- UMR PAM Université de Bourgogne/Agro Sup Dijon , Institut Universitaire de la Vigne et du Vin, Jules Guyot , 21000 Dijon , France
| | - Samar Daoud
- UMR PAM Université de Bourgogne/Agro Sup Dijon , Institut Universitaire de la Vigne et du Vin, Jules Guyot , 21000 Dijon , France
| | - Laurence Noret
- UMR PAM Université de Bourgogne/Agro Sup Dijon , Institut Universitaire de la Vigne et du Vin, Jules Guyot , 21000 Dijon , France
| | - Christian Coelho
- UMR PAM Université de Bourgogne/Agro Sup Dijon , Institut Universitaire de la Vigne et du Vin, Jules Guyot , 21000 Dijon , France
| | | | - Philippe Schmitt-Kopplin
- Research Unit Analytical BioGeoChemistry , Helmholtz Zentrum Muenchen , 85764 Neuherberg , Germany
- Technische Universität München , Analytical Food Chemistry , Alte Akademie 10 , 85354 Freising , Germany
| | - Régis D Gougeon
- UMR PAM Université de Bourgogne/Agro Sup Dijon , Institut Universitaire de la Vigne et du Vin, Jules Guyot , 21000 Dijon , France
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22
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Yu M, Yang L, Xue Q, Yin P, Sun L, Liu Y. Comparison of Free, Esterified, and Insoluble-Bound Phenolics and Their Bioactivities in Three Organs of Lonicera japonica and L. macranthoides. Molecules 2019; 24:E970. [PMID: 30857315 PMCID: PMC6429314 DOI: 10.3390/molecules24050970] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2019] [Revised: 03/05/2019] [Accepted: 03/05/2019] [Indexed: 12/02/2022] Open
Abstract
Dried flower buds of Lonicera japonica and L. macranthoides have long been used as herbs in numerous Chinese traditional medicines. Comparisons of three phenolic fractions (i.e., free, esterified, and insoluble-bound phenolics) in three different organs (i.e., flower, leaf, and stem) of the two species revealed that the free phenolics were the highest in terms of total phenol and total flavonoid content, composed of the most numerous phenolics and flavonoids; thus, they exhibited the most excellent antioxidant activities (2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2'-azino-bis(3-ethylbenzthiazoline-6-sulfonate) (ABTS), and oxygen radical absorbance capacity (ORAC)), as well as protective effects on DNA damage induced by free radicals. In identical free and esterified phenolics of a same organ, higher contents and bioactivities were observed in L. macranthoides than in L. japonica. Phenolics identified by ultra-performance liquid chromatography with a diode array detector, alongside tandem mass spectrometry coupled with a quadrupole time-of-flight mass spectrometer (UPLC-DAD⁻QTOF-MS/MS) mainly included chlorogenic acid and its five derivatives, three flavonoids that were only found in the free phenolic fraction and closely correlated with its bioactivity, and caffeic acid that was the major contributor to antioxidant activity of the esterified and insoluble-bound phenolic fractions. It was, thus, concluded that, like L. japonica, L. macranthoides, which was underestimated since being separately listed by the 2010 edition of the Chinese Pharmacopoeia, is also a good (and better) herbal medicine.
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Affiliation(s)
- Miao Yu
- College of Biological Sciences and Biotechnology, Beijing Forestry University, Qinghuadonglu No. 35, Haidian District, Beijing 100083, China.
| | - Lingguang Yang
- College of Biological Sciences and Biotechnology, Beijing Forestry University, Qinghuadonglu No. 35, Haidian District, Beijing 100083, China.
| | - Qiang Xue
- College of Biological Sciences and Biotechnology, Beijing Forestry University, Qinghuadonglu No. 35, Haidian District, Beijing 100083, China.
| | - Peipei Yin
- College of Biological Sciences and Biotechnology, Beijing Forestry University, Qinghuadonglu No. 35, Haidian District, Beijing 100083, China.
| | - Liwei Sun
- College of Biological Sciences and Biotechnology, Beijing Forestry University, Qinghuadonglu No. 35, Haidian District, Beijing 100083, China.
| | - Yujun Liu
- College of Biological Sciences and Biotechnology, Beijing Forestry University, Qinghuadonglu No. 35, Haidian District, Beijing 100083, China.
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23
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Yin P, Yang L, Li K, Fan H, Xue Q, Li X, Sun L, Liu Y. Bioactive components and antioxidant activities of oak cup crude extract and its four partially purified fractions by HPD-100 macroporous resin chromatography. ARAB J CHEM 2019. [DOI: 10.1016/j.arabjc.2016.09.018] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022] Open
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24
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Yang L, Yin P, Ho CT, Yu M, Sun L, Liu Y. Effects of thermal treatments on 10 major phenolics and their antioxidant contributions in Acer truncatum leaves and flowers. ROYAL SOCIETY OPEN SCIENCE 2018; 5:180364. [PMID: 30110480 PMCID: PMC6030319 DOI: 10.1098/rsos.180364] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 03/13/2018] [Accepted: 05/14/2018] [Indexed: 06/08/2023]
Abstract
This study aimed to investigate effects of thermal treatments on major phenolics and their antioxidant contributions in Acer truncatum leaves and flowers (ATL and ATF, respectively). With ultra performance liquid chromatography-diode array detector-quadrupole time-of-flight-mass spectrometer/mass spectrometer, phenolic compositions of ATF were first characterized and compared with those of ATL. An optimized high performance liquid chromatography fingerprint was then established, and 10 major phenolics existing in both ATL and ATF were quantified. Gallic acid derivatives and flavonol-3-O-glycosides were found to be their dominant phenolic constituents, with the former being key constituents which was affected by thermal treatments and further influencing the variations of total phenols. Moreover, the mechanism underlining the changes of phenolics in ATL and ATF by the treatments was characterized as a thermolhydrolysis process. During thermal treatments, polymerized gallotannins were hydrolysed to 1,2,3,4,6-pentakis-O-galloyl-β-d-glucose, ethyl gallate and gallic acid, resulting in more than fivefold and twofold increase of their contents in ATL and ATF, respectively. By contrast, contents and antioxidant contributions of flavonol-3-O-glycosides gradually decreased during the process.\absbreak Overall, this is, to our knowledge, the first report on the effects of thermal treatments on phenolics and their antioxidant contributions in ATL and ATF, and the three gallic acid derivatives with potentially higher bioactivity could be efficiently achieved by thermal treatments.
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Affiliation(s)
- Lingguang Yang
- National Engineering Laboratory for Tree Breeding, College of Biological Sciences and Biotechnology, Beijing Forestry University, Haidian District, Beijing, People's Republic of China
| | - Peipei Yin
- National Engineering Laboratory for Tree Breeding, College of Biological Sciences and Biotechnology, Beijing Forestry University, Haidian District, Beijing, People's Republic of China
| | - Chi-Tang Ho
- Department of Food Science, Rutgers University, New Brunswick, NJ, USA
| | - Miao Yu
- National Engineering Laboratory for Tree Breeding, College of Biological Sciences and Biotechnology, Beijing Forestry University, Haidian District, Beijing, People's Republic of China
| | - Liwei Sun
- National Engineering Laboratory for Tree Breeding, College of Biological Sciences and Biotechnology, Beijing Forestry University, Haidian District, Beijing, People's Republic of China
| | - Yujun Liu
- National Engineering Laboratory for Tree Breeding, College of Biological Sciences and Biotechnology, Beijing Forestry University, Haidian District, Beijing, People's Republic of China
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25
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Soriano A, Alañón ME, Alarcón M, García-Ruíz A, Díaz-Maroto MC, Pérez-Coello MS. Oak wood extracts as natural antioxidants to increase shelf life of raw pork patties in modified atmosphere packaging. Food Res Int 2018; 111:524-533. [PMID: 30007715 DOI: 10.1016/j.foodres.2018.05.055] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2018] [Revised: 05/02/2018] [Accepted: 05/21/2018] [Indexed: 12/31/2022]
Abstract
The use of antioxidants and refrigeration storage in modified atmosphere packaging, MAP, are the main strategies to slow down the oxidative and microbial deterioration of fresh meat. Synthetic antioxidants are commonly used for this purpose, however due to their controversial health effects, natural alternatives for their replacement are being looked for. The main aim of this work is the evaluation of pressurised aqueous extracts from oak wood as natural preservative of pork patties. The effect of different amounts of oak wood extracts (0.05, 0.5 and 1.0%) on the self-life of pork patties packed in MAP in refrigeration during 12 days were studied in comparison with the use of sodium ascorbate as synthetic preservative. Samples treated with oak wood extracts showed lower lipid oxidation, higher antioxidant capacity and an inhibitory effect on the enterobacteria growth. Furthermore, the addition of oak wood extracts resulted in a dramatically decrease of the volatile compounds coming from the lipid oxidation reactions. On the other hand, it is noteworthy that the use of oak wood extracts modified sensorial characteristics. Intensity colour was higher and new sensorial features such as oak wood and sweet spices appeared which were well appreciated.
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Affiliation(s)
- A Soriano
- Area of Food Technology, Faculty of Chemical Sciences and Technologies, University of Castilla-La Mancha, Avda. Camilo José Cela, 10, 13071 Ciudad Real, Spain
| | - M E Alañón
- Regional Institute for Applied Scientific Research (IRICA), University of Castilla-La Mancha, Avda. Camilo José Cela, 10, 13071 Ciudad Real, Spain.
| | - M Alarcón
- Area of Food Technology, Faculty of Chemical Sciences and Technologies, University of Castilla-La Mancha, Avda. Camilo José Cela, 10, 13071 Ciudad Real, Spain
| | - A García-Ruíz
- Area of Food Technology, Faculty of Chemical Sciences and Technologies, University of Castilla-La Mancha, Avda. Camilo José Cela, 10, 13071 Ciudad Real, Spain
| | - M C Díaz-Maroto
- Area of Food Technology, Faculty of Chemical Sciences and Technologies, University of Castilla-La Mancha, Avda. Camilo José Cela, 10, 13071 Ciudad Real, Spain; Regional Institute for Applied Scientific Research (IRICA), University of Castilla-La Mancha, Avda. Camilo José Cela, 10, 13071 Ciudad Real, Spain
| | - M S Pérez-Coello
- Area of Food Technology, Faculty of Chemical Sciences and Technologies, University of Castilla-La Mancha, Avda. Camilo José Cela, 10, 13071 Ciudad Real, Spain
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Niu M, Huang J, Jin Y, Wu C, Zhou R. Volatiles and antioxidant activity of fermented Goji ( Lycium Chinese) wine: Effect of different oak matrix (barrel, shavings and chips). INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2017. [DOI: 10.1080/10942912.2017.1362649] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Meican Niu
- Department of Biomass and Leather Engineering, College of Light Industry, Textile & Food Engineering, Sichuan University, Chengdu, China
- Key Laboratory of Leather Chemistry and Engineering, Ministry of Education, Sichuan University, Chengdu, China
| | - Jun Huang
- Department of Biomass and Leather Engineering, College of Light Industry, Textile & Food Engineering, Sichuan University, Chengdu, China
- Key Laboratory of Leather Chemistry and Engineering, Ministry of Education, Sichuan University, Chengdu, China
| | - Yao Jin
- Department of Biomass and Leather Engineering, College of Light Industry, Textile & Food Engineering, Sichuan University, Chengdu, China
- Key Laboratory of Leather Chemistry and Engineering, Ministry of Education, Sichuan University, Chengdu, China
| | - Chongde Wu
- Department of Biomass and Leather Engineering, College of Light Industry, Textile & Food Engineering, Sichuan University, Chengdu, China
- Key Laboratory of Leather Chemistry and Engineering, Ministry of Education, Sichuan University, Chengdu, China
| | - Rongqing Zhou
- Department of Biomass and Leather Engineering, College of Light Industry, Textile & Food Engineering, Sichuan University, Chengdu, China
- Key Laboratory of Leather Chemistry and Engineering, Ministry of Education, Sichuan University, Chengdu, China
- National Engineering Research Center of Solid-State Brewing, Luzhou, China
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27
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Phenolic Composition and Related Properties of Aged Wine Spirits: Influence of Barrel Characteristics. A Review. BEVERAGES 2017. [DOI: 10.3390/beverages3040055] [Citation(s) in RCA: 40] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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28
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Miranda I, Sousa V, Ferreira J, Pereira H. Chemical characterization and extractives composition of heartwood and sapwood from Quercus faginea. PLoS One 2017; 12:e0179268. [PMID: 28614371 PMCID: PMC5470685 DOI: 10.1371/journal.pone.0179268] [Citation(s) in RCA: 41] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/23/2016] [Accepted: 05/27/2017] [Indexed: 12/31/2022] Open
Abstract
Heartwood and sapwood of Quercus faginea were evaluated in relation to summative chemical composition and non-polar and polar extracts composition, including an assessment of antioxidant properties (DPPH and FRAP). Twenty trees from two sites in Portugal were analysed. Heartwood had approximately two times more solvent extractible compounds than sapwood (on average 19.0% and 9.5%). The lipophilic extractible compounds were below 1%, and most of them were polar e.g. ethanol-soluble compounds corresponded to 65% of total extractives in heartwood and 43% in sapwood. Lignin content was similar in sapwood and heartwood (28.1% and 28.6% of extractive-free wood respectively) as well as the sugar composition. Site did not influence the chemical composition. The lipophilic extractible compounds from both sapwood and heartwood included mainly saturated fatty acids (23.0% and 36.9% respectively) and aromatic compounds were also abundant in sapwood (22.9%). The ethanol-water extractibles had a high content of phenolic substances (558.0 and 319.4 mg GAE/g extract, respectively of heartwood and sapwood). The polyphenolic composition was similar in heartwood and sapwood with higher content of ellagitannins (168.9 and 153.5 mg tannic acid/g of extract in sapwood and heartwood respectively) and very low content of condensed tannins. The antioxidant activity was very high with IC50 of 2.6 μg/ml and 3.3 μg/ml for sapwood and heartwood respectively, as compared to standard antioxidants (IC50 of 3.8 μg/ml for Trolox). The ferric reducing ability was 2.8 and 2.0 mMol Trolox equivalents/g extract of heartwood and sapwood respectively. The variability between trees was low and no differences between the two sites were found. Q. faginea showed a very good potential for cooperage and other applications for which a source of compounds with antioxidant properties is desirable.
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Affiliation(s)
- Isabel Miranda
- Centro de Estudos Florestais, Instituto Superior de Agronomia, Universidade de Lisboa, Lisboa, Portugal
| | - Vicelina Sousa
- Centro de Estudos Florestais, Instituto Superior de Agronomia, Universidade de Lisboa, Lisboa, Portugal
| | - Joana Ferreira
- Centro de Estudos Florestais, Instituto Superior de Agronomia, Universidade de Lisboa, Lisboa, Portugal
- * E-mail:
| | - Helena Pereira
- Centro de Estudos Florestais, Instituto Superior de Agronomia, Universidade de Lisboa, Lisboa, Portugal
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29
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Matsuo Y. Study of the Stereochemistry and Oxidation Mechanism of Plant Polyphenols, Assisted by Computational Chemistry. YAKUGAKU ZASSHI 2017; 137:347-354. [DOI: 10.1248/yakushi.16-00207] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Affiliation(s)
- Yosuke Matsuo
- Graduate School of Biomedical Sciences, Nagasaki University
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30
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Measurements of the effects of wine maceration with oak chips using an electronic tongue. Food Chem 2017; 229:20-27. [PMID: 28372165 DOI: 10.1016/j.foodchem.2017.02.013] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2016] [Revised: 01/26/2017] [Accepted: 02/02/2017] [Indexed: 11/23/2022]
Abstract
The use of oak products as a cheaper alternative to expensive wood barrels was recently permitted in Europe, which led to a continuous increase in the use of oak chips and staves in winemaking. The feasibility of the potentiometric electronic tongue as a tool for monitoring the effects of wine maceration with oak chips was evaluated. Four types of commercially available oak chips subjected to different thermal treatments and washing procedures and their mixture were studied. Ethanolic extracts of the chips were analysed using electrospray mass spectrometry and 28 phenolic and furanic compounds were identified. The electronic tongue comprising 22 potentiometric chemical sensors could distinguish artificial wine solutions and Cabernet Sauvignon wine macerated with different types of oak chips, quantify total and non-flavonoid phenolic content, as well as the concentrations of added oak chips. Using measurements at two pH levels, 3.2 and 6.5, improved the accuracy of quantification.
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31
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Yang L, Yin P, Fan H, Xue Q, Li K, Li X, Sun L, Liu Y. Response Surface Methodology Optimization of Ultrasonic-Assisted Extraction of Acer Truncatum Leaves for Maximal Phenolic Yield and Antioxidant Activity. Molecules 2017; 22:E232. [PMID: 28165408 PMCID: PMC6155778 DOI: 10.3390/molecules22020232] [Citation(s) in RCA: 42] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/06/2017] [Revised: 01/24/2017] [Accepted: 01/30/2017] [Indexed: 01/13/2023] Open
Abstract
This study is the first to report the use of response surface methodology to improve phenolic yield and antioxidant activity of Acer truncatum leaves extracts (ATLs) obtained by ultrasonic-assisted extraction. The phenolic composition in ATLs extracted under the optimized conditions were characterized by UPLC-QTOF-MS/MS. Solvent and extraction time were selected based on preliminary experiments, and a four-factors-three-levels central composite design was conducted to optimize solvent concentration (X₁), material-to-liquid ratio (X₂), ultrasonic temperature (X₃) and power (X₄) for an optimal total phenol yield (Y₁) and DPPH• antioxidant activity (Y₂). The results showed that the optimal combination was ethanol:water (v:v) 66.21%, material-to-liquid ratio 1:15.31 g/mL, ultrasonic bath temperature 60 °C, power 267.30 W, and time 30 min with three extractions, giving a maximal total phenol yield of 7593.62 mg gallic acid equivalent/100 g d.w. and a maximal DPPH• antioxidant activity of 74,241.61 μmol Trolox equivalent/100 g d.w. Furthermore, 22 phenolics were first identified in ATL extract obtained under the optimized conditions, indicating that gallates, gallotannins, quercetin, myricetin and chlorogenic acid derivatives were the main phenolic components in ATL. What's more, a gallotannins pathway existing in ATL from gallic acid to penta-O-galloylglucoside was proposed. All these results provide practical information aiming at full utilization of phenolics in ATL, together with fundamental knowledge for further research.
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Affiliation(s)
- Lingguang Yang
- National Engineering Laboratory for Tree Breeding, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing 100083, China.
| | - Peipei Yin
- National Engineering Laboratory for Tree Breeding, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing 100083, China.
| | - Hang Fan
- National Engineering Laboratory for Tree Breeding, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing 100083, China.
| | - Qiang Xue
- National Engineering Laboratory for Tree Breeding, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing 100083, China.
| | - Ke Li
- National Engineering Laboratory for Tree Breeding, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing 100083, China.
| | - Xiang Li
- National Engineering Laboratory for Tree Breeding, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing 100083, China.
| | - Liwei Sun
- National Engineering Laboratory for Tree Breeding, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing 100083, China.
| | - Yujun Liu
- National Engineering Laboratory for Tree Breeding, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing 100083, China.
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32
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Accelerated Aging of the Traditional Greek Distillate Tsipouro Using Wooden Chips. Part I: Effect of Static Maceration vs. Ultrasonication on the Polyphenol Extraction and Antioxidant Activity. BEVERAGES 2017. [DOI: 10.3390/beverages3010005] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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33
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Xue Q, Fan H, Li K, Yang L, Sun L, Liu Y. Comparative evaluations on phenolic antioxidants of nine adulterants and anti-inflammation of four alternatives with their original herb Erycibe schmidtii. RSC Adv 2017. [DOI: 10.1039/c7ra10767f] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
Abstract
Erycibe schmidtii is widely used as folk medicine in China for treatments of various inflammations.
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Affiliation(s)
- Qiang Xue
- National Engineering Laboratory for Tree Breeding
- College of Biological Sciences and Biotechnology
- Beijing Forestry University
- Beijing 100083
- China
| | - Hang Fan
- National Engineering Laboratory for Tree Breeding
- College of Biological Sciences and Biotechnology
- Beijing Forestry University
- Beijing 100083
- China
| | - Ke Li
- National Engineering Laboratory for Tree Breeding
- College of Biological Sciences and Biotechnology
- Beijing Forestry University
- Beijing 100083
- China
| | - Lingguang Yang
- National Engineering Laboratory for Tree Breeding
- College of Biological Sciences and Biotechnology
- Beijing Forestry University
- Beijing 100083
- China
| | - Liwei Sun
- National Engineering Laboratory for Tree Breeding
- College of Biological Sciences and Biotechnology
- Beijing Forestry University
- Beijing 100083
- China
| | - Yujun Liu
- National Engineering Laboratory for Tree Breeding
- College of Biological Sciences and Biotechnology
- Beijing Forestry University
- Beijing 100083
- China
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34
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Pazoki-Toroudi H, Amani H, Ajami M, Nabavi SF, Braidy N, Kasi PD, Nabavi SM. Targeting mTOR signaling by polyphenols: A new therapeutic target for ageing. Ageing Res Rev 2016; 31:55-66. [PMID: 27453478 DOI: 10.1016/j.arr.2016.07.004] [Citation(s) in RCA: 48] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2016] [Revised: 06/19/2016] [Accepted: 07/15/2016] [Indexed: 12/19/2022]
Abstract
Current ageing research is aimed not only at the promotion of longevity, but also at improving health span through the discovery and development of new therapeutic strategies by investigating molecular and cellular pathways involved in cellular senescence. Understanding the mechanism of action of polyphenolic compounds targeting mTOR (mechanistic target of rapamycin) and related pathways opens up new directions to revolutionize ways to slow down the onset and development of age-dependent degeneration. Herein, we will discuss the mechanisms by which polyphenols can delay the molecular pathogenesis of ageing via manipulation or more specifically inhibition of mTOR-signaling pathways. We will also discuss the implications of polyphenols in targeting mTOR and its related pathways on health life span extension and longevity..
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35
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Improving the color and aging aptitude of Syrah wines in warm climate by wood–grape mix maceration. Eur Food Res Technol 2016. [DOI: 10.1007/s00217-016-2767-0] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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36
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Liu Y, Zhang B, He F, Duan CQ, Shi Y. The Influence of Prefermentative Addition of Gallic Acid on the Phenolic Composition and Chromatic Characteristics of Cabernet Sauvignon Wines. J Food Sci 2016; 81:C1669-78. [PMID: 27240192 DOI: 10.1111/1750-3841.13340] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2016] [Revised: 04/13/2016] [Accepted: 04/20/2016] [Indexed: 11/28/2022]
Abstract
In this study, the prefermentative addition of gallic acid in Cabernet Sauvignon red winemaking was performed. The influence of gallic acid addition on wine phenolic composition, the ratio of copigmentation, and the color parameters were monitored throughout the winemaking process. The results showed that the prefermentative addition of gallic acid enhanced the extraction of total anthocyanins and the copigmentation effect, producing wines with more darkness, redness, yellowness, and saturation. Moreover, the addition of gallic acid contributed to the concentration of total phenolic acids. However, it had a negative effect on the concentrations of flavonols and flavan-3-ols in the final wines. Thus, the prefermentative addition of gallic acid at appropriate levels might be a promising enological technology to obtain wines with high color quality and aging potential.
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Affiliation(s)
- Yue Liu
- Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural Univ, Beijing, 100083, China
| | - Bo Zhang
- Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural Univ, Beijing, 100083, China.,Gansu Key Laboratory of Viticulture and Enology, College of Food Science and Engineering, Gansu Agricultural Univ, Lanzhou, 730070, China
| | - Fei He
- Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural Univ, Beijing, 100083, China
| | - Chang-Qing Duan
- Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural Univ, Beijing, 100083, China
| | - Ying Shi
- Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural Univ, Beijing, 100083, China
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37
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Bioactive Flavonoids, Antioxidant Behaviour, and Cytoprotective Effects of Dried Grapefruit Peels (Citrus paradisi Macf.). OXIDATIVE MEDICINE AND CELLULAR LONGEVITY 2016; 2016:8915729. [PMID: 26904169 PMCID: PMC4745316 DOI: 10.1155/2016/8915729] [Citation(s) in RCA: 59] [Impact Index Per Article: 7.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 10/11/2015] [Revised: 11/30/2015] [Accepted: 12/01/2015] [Indexed: 01/30/2023]
Abstract
Grapefruit (Citrus paradisi Macf.) is an important cultivar of the Citrus genus which contains a number of nutrients beneficial to human health. The objective of the present study was to evaluate changes in bioactive flavonoids, antioxidant behaviour, and in vitro cytoprotective effect of processed white and pink peels after oven-drying (45°C–60°C) and freeze-drying treatments. Comparison with fresh grapefruit peels was also assessed. Significant increases in DPPH, FRAPS, and ABTS values were observed in dried grapefruit peel samples in comparison with fresh peels, indicating the suitability of the treatments for use as tools to greatly enhance the antioxidant potential of these natural byproducts. A total of thirteen flavonoids were quantified in grapefruit peel extracts by HPLC-MS/MS. It was found that naringin, followed by isonaringin, was the main flavonoid occurring in fresh, oven-dried, and freeze-dried grapefruit peels. In vivo assay revealed that fresh and oven-dried grapefruit peel extracts (45°C) exerted a strong cytoprotective effect on SH-SY5Y neuroblastoma cell lines at concentrations ranging within 0.1–0.25 mg/mL. Our data suggest that grapefruit (Citrus paradisi Macf.) peel has considerable potential as a source of natural bioactive flavonoids with outstanding antioxidant activity which can be used as agents in several therapeutic strategies.
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38
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Alañón M, García-Ruíz A, Díaz-Maroto M, Pérez-Coello M, Moreno-Arribas M. Antimicrobial and antioxidant activity of pressurized liquid extracts from oenological woods. Food Control 2015. [DOI: 10.1016/j.foodcont.2014.09.043] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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39
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Tan JBL, Lim YY. Critical analysis of current methods for assessing the in vitro antioxidant and antibacterial activity of plant extracts. Food Chem 2015; 172:814-22. [DOI: 10.1016/j.foodchem.2014.09.141] [Citation(s) in RCA: 90] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/04/2014] [Revised: 08/26/2014] [Accepted: 09/24/2014] [Indexed: 12/31/2022]
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40
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A review of polyphenolics in oak woods. Int J Mol Sci 2015; 16:6978-7014. [PMID: 25826529 PMCID: PMC4425000 DOI: 10.3390/ijms16046978] [Citation(s) in RCA: 71] [Impact Index Per Article: 7.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2014] [Revised: 02/12/2015] [Accepted: 02/13/2015] [Indexed: 11/23/2022] Open
Abstract
Polyphenolics, which are ubiquitous in plants, currently are among the most studied phytochemicals because of their perceptible chemical properties and antioxidant activity. Oak barrels and their alternatives, which are widely used in winemaking nowadays, contribute polyphenolics to wines and are thought to play crucial roles in the development of wines during aging. This study summarizes the detailed information of polyphenolics in oak woods and their products by examining their structures and discussing their chemical reactions during wine aging. This paper evaluates the most recent developments in polyphenolic chemistry by summarizing their extraction, separation, and their identification by the use of chromatographic and spectral techniques. In addition, this paper also introduces polyphenol bioactive ingredients in other plant foods.
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41
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Psarra C, Gortzi O, Makris DP. Kinetics of polyphenol extraction from wood chips in wine model solutions: effect of chip amount and botanical species. JOURNAL OF THE INSTITUTE OF BREWING 2015. [DOI: 10.1002/jib.212] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- Christina Psarra
- Department of Food Science and Nutrition; University of the Aegean; Mitr. Ioakim Street Myrina 81400 Lemnos Greece
| | - Olga Gortzi
- Department of Food Technology; T.E.I. of Thessaly; N. Temponera Street Karditsa 43100 Greece
| | - Dimitris P. Makris
- Department of Food Science and Nutrition; University of the Aegean; Mitr. Ioakim Street Myrina 81400 Lemnos Greece
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42
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Effect of the degree of toasting on the extraction pattern and profile of antioxidant polyphenols leached from oak chips in model wine systems. Eur Food Res Technol 2014. [DOI: 10.1007/s00217-014-2410-x] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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43
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Matsuo Y, Wakamatsu H, Omar M, Tanaka T. Reinvestigation of the stereochemistry of the C-glycosidic ellagitannins, vescalagin and castalagin. Org Lett 2014; 17:46-9. [PMID: 25496565 DOI: 10.1021/ol503212v] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Abstract
The stereochemistry of the C-glycosidic ellagitannins, vescalagin and castalagin, has been reinvestigated using computational methods. DFT calculations of their (1)H and (13)C NMR spectra, as well as TDDFT calculations of the ECD spectra of their des-hexahydroxydiphenoyl analogues, revealed that the structure of the triphenoyl moiety of vescalagin and castalagin should be revised.
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Affiliation(s)
- Yosuke Matsuo
- Graduate School of Biomedical Sciences, Nagasaki University , 1-14 Bunkyo-machi, Nagasaki 852-8521, Japan
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44
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Sanna V, Pretti L. Effect of wine barrel ageing orsapaaddition on total polyphenol content and antioxidant activities of some Italian craft beers. Int J Food Sci Technol 2014. [DOI: 10.1111/ijfs.12666] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
Affiliation(s)
- Vanna Sanna
- Department of Chemistry and Pharmacy; University of Sassari; 07100 Sassari Italy
| | - Luca Pretti
- Porto Conte Ricerche Srl; Tramariglio-Alghero 07041 Sassari Italy
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45
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In Vivo Antioxidant and Anti-Skin-Aging Activities of Ethyl Acetate Extraction from Idesia polycarpa Defatted Fruit Residue in Aging Mice Induced by D-Galactose. EVIDENCE-BASED COMPLEMENTARY AND ALTERNATIVE MEDICINE 2014; 2014:185716. [PMID: 24971146 PMCID: PMC4058274 DOI: 10.1155/2014/185716] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 02/27/2014] [Revised: 04/27/2014] [Accepted: 04/28/2014] [Indexed: 12/28/2022]
Abstract
Two different concentrations of D-galactose (D-gal) induced organism and skin aging in Kunming mice were used to examine comprehensively the antioxidant and antiaging activities of ethyl acetate extraction (EAE) from Idesia polycarpa defatted fruit residue for the first time. The oxygen radical absorbance capacity (ORAC) of EAE was 13.09 ± 0.11 μ mol Trolox equivalents (TE)/mg, which showed EAE had great in vitro free radical scavenging and antioxidant activity. Biochemical indexes and morphological analysis of all tested tissues showed that EAE could effectively improve the total antioxidant capacity (T-AOC) of the antioxidant defense system of the aging mice, enhance the activities of superoxide dismutase (SOD), catalase (CAT), and glutathione peroxidase (GSH-Px) of tissues and serum, increase glutathione (GSH) content and decrease the malondialdehyde (MDA) content, and maintain the skin collagen, elastin, and moisture content. Meanwhile, EAE could effectively attenuate the morphological damage in brain, liver, kidney, and skin induced by D-gal and its effect was not less than that of the well-known L-ascorbic acid (VC) and α -tocopherol (VE). Overall, EAE is a potent natural antiaging agent with great antioxidant activity, which can be developed as a new medicine and cosmetic for the treatment of age-related conditions.
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46
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Gordillo B, Cejudo-Bastante MJ, Rodríguez-Pulido FJ, González-Miret ML, Heredia FJ. Application of the differential colorimetry and polyphenolic profile to the evaluation of the chromatic quality of Tempranillo red wines elaborated in warm climate. Influence of the presence of oak wood chips during fermentation. Food Chem 2013; 141:2184-90. [DOI: 10.1016/j.foodchem.2013.05.014] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2013] [Revised: 04/30/2013] [Accepted: 05/04/2013] [Indexed: 10/26/2022]
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47
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Antioxidant activity and anti-adipogenic effects of wild herbs mainly cultivated in Korea. Molecules 2013; 18:12937-50. [PMID: 24141244 PMCID: PMC6270600 DOI: 10.3390/molecules181012937] [Citation(s) in RCA: 47] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/13/2013] [Accepted: 10/09/2013] [Indexed: 01/15/2023] Open
Abstract
Wild herbs, which are edible plants that grow in mountainous areas, have diverse biological effects such as anti-obesity and anti-cancer activities. The aim of this study was to evaluate the total phenolic and flavonoid contents as well as the antioxidant activity of methanol extracts of Aster scaber, Ligularia fischeri, Kalopanax pictus, Codonopsis lanceolata, and Cirsium setidens and to assess their effects on lipid accumulation and reactive oxygen species (ROS) production during adipogenesis of 3T3-L1 cells. The results revealed that among the five studied wild herb extracts, Ligularia fischeri showed the highest total phenolic contents (215.8 ± 14.2 mg GAE/g) and Aster scaber showed the highest total flavonoid content (103.9 ± 3.4 mg RE/g). Furthermore, Aster scaber and Ligularia fischeri extracts showed higher antioxidant activity than the other wild herbs. Regarding anti-adipogenic activity, the Cirsium setidens extract significantly inhibited lipid accumulation (~80%) and ROS production (~50%) during adipogenesis of 3T3-L1 cells compared with control cells. These results suggest that wild herbs could be used for the development of functional foods as well as health promoting and pharmaceutical agents.
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48
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Chira K, Teissedre PL. Extraction of oak volatiles and ellagitannins compounds and sensory profile of wine aged with French winewoods subjected to different toasting methods: Behaviour during storage. Food Chem 2013; 140:168-77. [DOI: 10.1016/j.foodchem.2013.02.049] [Citation(s) in RCA: 46] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/21/2012] [Revised: 01/30/2013] [Accepted: 02/13/2013] [Indexed: 11/30/2022]
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49
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Evaluation of Portuguese and Spanish Quercus pyrenaica and Castanea sativa species used in cooperage as natural source of phenolic compounds. Eur Food Res Technol 2013. [DOI: 10.1007/s00217-013-1999-5] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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Li X, Zhang JY, Gao WY, Wang Y, Wang HY, Cao JG, Huang LQ. Chemical composition and anti-inflammatory and antioxidant activities of eight pear cultivars. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2012; 60:8738-44. [PMID: 22880800 DOI: 10.1021/jf303235h] [Citation(s) in RCA: 47] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/06/2023]
Abstract
The contents of total phenolics, total flavonoids, total anthocyanins, and total triterpenes of eight pear samples were determined, and the monomeric compounds were identified and quantitated using high-performance liquid chromatography. The in vitro antioxidant and in vivo anti-inflammatory activities of the different pear cultivars were compared. Arbutin and catechin were the dominant polyphenol compounds in the eight pear varieties, followed by chlorogenic acid, quercetin, and rutin. In addition, Xuehua pear and Nanguo pear had significantly higher total phenolics and flavonoids contents, while Dangshansu pear had the largest total triterpenes value (209.2 mg/100 g). Xuehua pear and Nanguo pear also were the highest in total anthocyanins. The pears with high total phenolics and total flavonoids contents had significantly higher antioxidant and anti-inflammatory abilities than those of other species. Anthocyanins were correlated to antioxidant capacity in pears, whereas total triterpenoids were strongly correlated to anti-inflammatory activity.
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Affiliation(s)
- Xia Li
- Tianjin Key Laboratory for Modern Drug Delivery & High-Efficiency, School of Pharmaceutical Science and Technology, Tianjin University, Tianjin 300072, China
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