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Bergesse AE, Camiletti OF, Vázquez C, Grosso NR, Ryan LC, Nepote V. Microencapsulation of peanut skin polyphenols for shelf life improvement of sunflower seeds. J Food Sci 2024. [PMID: 38829747 DOI: 10.1111/1750-3841.17146] [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: 12/20/2023] [Revised: 04/03/2024] [Accepted: 05/13/2024] [Indexed: 06/05/2024]
Abstract
Derived from industrial processing waste, peanut skins contain polyphenols that delay oxidative food spoilage. However, these compounds are susceptible to light, heat, and oxygen exposure. Microencapsulation provides a solution by offering protection from these factors. The aim of this study was to evaluate the protective effect of peanut skin extract microcapsules on the chemical, microbiological, and sensory property and shelf life of sunflower seeds during storage. Five roasted sunflower seed samples were prepared: control (S-C); added with butylhydroxytoluene (S-BHT); coated with carboxymethyl cellulose (S-CMC); coated with CMC and the addition of peanut skin crude extract (S-CMC-CE); coated with CMC and the addition of microcapsules (S-CMC-M20). Sensory acceptability was determined using hedonic testing. Chemical (peroxide value, conjugated dienes, hexanal and nonanal content, and fatty acid profile), microbiological, and descriptive analyses were carried out on samples stored for 45 days at room temperature. Shelf life was calculated using a simple linear regression. All samples were microbiologically fit for human consumption and accepted by consumer panelists, scoring above five points on the nine-point hedonic scale. S-CMC-M20 exhibited the lowest peroxide value (6.59 meqO2/kg) and hexanal content (0.4 µg/g) at the end of the storage. Estimated shelf life showed that S-MC-M20 (76.3 days) extended its duration nearly ninefold compared to S-C (8.3 days) and doubled that of S-CMC-CE (37.5 days). This indicates a superior efficacy of microencapsulated extract compared to its unencapsulated form, presenting a promising natural strategy for improving the shelf life of analogous food items. PRACTICAL APPLICATION: Incorporating peanut skin extract microcapsules in coating sunflower seeds presents a promising strategy to extend the shelf life of lipid-rich foods, capitalizing on the antioxidant properties of polyphenols. This innovative approach not only enhances nutritional quality but also addresses sustainability concerns by repurposing agro-industrial byproducts, such as peanut skins. By meeting consumer demand for functional foods with added health benefits, this technique offers potential opportunities for the development of novel, value-added food products while contributing to circular economy principles and waste management efforts.
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Affiliation(s)
- Antonella Estefanía Bergesse
- Instituto Multidisciplinario de Biología Vegetal (IMBIV-CONICET), Universidad Nacional de Córdoba, Córdoba, Argentina
- Facultad de Ciencias Agropecuarias, Universidad Nacional de Córdoba, Córdoba, Argentina
| | - Ornella Francina Camiletti
- Instituto Multidisciplinario de Biología Vegetal (IMBIV-CONICET), Universidad Nacional de Córdoba, Córdoba, Argentina
- Facultad de Ciencias Agropecuarias, Universidad Nacional de Córdoba, Córdoba, Argentina
| | - Carolina Vázquez
- Facultad de Ciencias Agropecuarias, Universidad Nacional de Córdoba, Córdoba, Argentina
| | - Nelson Rubén Grosso
- Instituto Multidisciplinario de Biología Vegetal (IMBIV-CONICET), Universidad Nacional de Córdoba, Córdoba, Argentina
- Facultad de Ciencias Agropecuarias, Universidad Nacional de Córdoba, Córdoba, Argentina
| | - Liliana Cecilia Ryan
- Escuela de Nutrición, Facultad de Ciencias Médicas, Universidad Nacional de Córdoba (UNC), Córdoba, Argentina
| | - Valeria Nepote
- Instituto Multidisciplinario de Biología Vegetal (IMBIV-CONICET), Universidad Nacional de Córdoba, Córdoba, Argentina
- Facultad de Ciencias Exactas, Físicas y Naturales (UNC), Instituto de Ciencia y Tecnología de los Alimentos (ICTA), Universidad Nacional de Córdoba, Córdoba, Argentina
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Cordeiro-Massironi K, Soares Freitas RAM, Vieira da Silva Martins IC, de Camargo AC, Torres EAFDS. Bioactive compounds of peanut skin in prevention and adjunctive treatment of chronic non-communicable diseases. Food Funct 2024. [PMID: 38812411 DOI: 10.1039/d4fo00647j] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 05/31/2024]
Abstract
The global prevalence of cancer continues to increase, so does its mortality. Strategies that can prevent/treat this condition are therefore required, especially low-cost and low-toxicity strategies. Bioactive compounds of plant origin have been presented as a good alternative. In this scenario, due to its abundant polyphenolic content (around 60 to 120 times greater than that of the grain), peanut skin by-products stand out as a sustainable source of food bioactives beneficial to human health. Investigated studies highlighted the importance of peanut skin for human health, its phytochemical composition, bioactivity and the potential for prevention and/or adjuvant therapy in cancer, through the advanced search for articles in the Virtual Health Library (VHL), Science direct and the Mourisco platform of the FioCruz Institute, from 2012 to 2022. Using the keywords, "peanut skin" AND "cancer" AND NOT "allergy", the words "peanut testa" and "peanut peel" were included replacing "peanut skin". 18 articles were selected from Plataforma Mourisco, 26 from Science Direct and 26 from VHL. Of these, 7 articles evaluated aspects of cancer prevention and/or treatment. Promising benefits were found in the prevention/treatment of chronic non-communicable diseases in the use of peanut and peanut skin extracts, such as cholesterolemia and glucose control, attenuation of oxidative stress and suppressive action on the proliferation and metabolism of cancer cells.
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3
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Wang C, Song Z, Cao Y, Han L, Yu Q, Han G, Zhu X. Characterization of sodium alginate-carrageenan films prepared by adding peanut shell flavonoids as an antioxidant: Application in chilled pork preservation. Int J Biol Macromol 2024; 266:131081. [PMID: 38552691 DOI: 10.1016/j.ijbiomac.2024.131081] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2023] [Revised: 03/11/2024] [Accepted: 03/20/2024] [Indexed: 04/05/2024]
Abstract
This study prepared and characterized sodium alginate and carrageenan (SAC) composite films incorporated with peanut shell flavonoids (PSFs). PSFs compound identification research was implemented. The physicochemical features of PSFs-SAC composite films and their ability to preserve chilled pork in a 4 °C refrigerator were determined. PSFs consist of luteolin, eriodictyol, 5,7-dihydroxychromone, and 8 other components. They significantly improved the mechanical properties, barrier properties, thermal stability, and antioxidant properties of SAC composite films (P < 0.05). PSFs were also responsible for increasing the density of the film structure between the sodium alginate and carrageenan molecules. During storage, compared with the control group, the prepared PSFs-SAC composite films did not allow the total viable count (TVC), pH and total volatile base nitrogen (TVB-N) of the chilled pork to increase rapidly. Further, they were able to inhibit lipid oxidation more effectively (P < 0.05). For these reasons, the use of the PSFs-SAC composite films prolonged shelf life of chilled pork from 6 days to the 12 days. Therefore, PSFs-SAC composite films are expected to be used as bioactive substances in food preservation.
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Affiliation(s)
- Cong Wang
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, PR China
| | - Zhaoyang Song
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, PR China
| | - Yinjuan Cao
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, PR China
| | - Ling Han
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, PR China.
| | - Qunli Yu
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, PR China.
| | - Guangxing Han
- Shandong Lvrun Food Co., Ltd., Linyi 276017, PR China
| | - Xiaopeng Zhu
- Zhangye Wanhe Grass Livestock Industry Technology Development Co., Ltd., Zhangye 734000, PR China
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Cao D, Ma Y, Cao Z, Hu S, Li Z, Li Y, Wang K, Wang X, Wang J, Zhao K, Zhao K, Qiu D, Li Z, Ren R, Ma X, Zhang X, Gong F, Jung MY, Yin D. Coordinated Lipid Mobilization during Seed Development and Germination in Peanut ( Arachis hypogaea L.). JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:3218-3230. [PMID: 38157443 PMCID: PMC10870768 DOI: 10.1021/acs.jafc.3c06697] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/17/2023] [Revised: 12/15/2023] [Accepted: 12/19/2023] [Indexed: 01/03/2024]
Abstract
Peanut (Arachis hypogaea L.) is one of the most important oil crops in the world due to its lipid-rich seeds. Lipid accumulation and degradation play crucial roles in peanut seed maturation and seedling establishment, respectively. Here, we utilized lipidomics and transcriptomics to comprehensively identify lipids and the associated functional genes that are important in the development and germination processes of a large-seed peanut variety. A total of 332 lipids were identified; triacylglycerols (TAGs) and diacylglycerols were the most abundant during seed maturation, constituting 70.43 and 16.11%, respectively, of the total lipids. Significant alterations in lipid profiles were observed throughout seed maturation and germination. Notably, TAG (18:1/18:1/18:2) and (18:1/18:2/18:2) peaked at 23386.63 and 23392.43 nmol/g, respectively, at the final stage of seed development. Levels of hydroxylated TAGs (HO-TAGs) increased significantly during the initial stage of germination. Accumulation patterns revealed an inverse relationship between free fatty acids and TAGs. Lipid degradation was determined to be regulated by diacylglycerol acyltransferase, triacylglycerol lipase, and associated transcription factors, predominantly yielding oleic acid, linoleic acid, and linolenic acid. Collectively, the results of this study provide valuable insights into lipid dynamics during the development and germination of large-seed peanuts, gene resources, and guiding future research into lipid accumulation in an economically important crop.
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Affiliation(s)
- Di Cao
- College
of Agronomy & Peanut Functional Genome and Molecular Breeding
Engineering, Henan Agricultural University, Zhengzhou 450000, People’s Republic of China
| | - Yongzhe Ma
- College
of Food Science, Woosuk University, Samrea-Up, Wanju-Kun, Jeonbuk Province 55338, Republic of Korea
| | - Zenghui Cao
- College
of Agronomy & Peanut Functional Genome and Molecular Breeding
Engineering, Henan Agricultural University, Zhengzhou 450000, People’s Republic of China
| | - Sasa Hu
- College
of Agronomy & Peanut Functional Genome and Molecular Breeding
Engineering, Henan Agricultural University, Zhengzhou 450000, People’s Republic of China
| | - Zhan Li
- College
of Agronomy & Peanut Functional Genome and Molecular Breeding
Engineering, Henan Agricultural University, Zhengzhou 450000, People’s Republic of China
| | - Yanzhe Li
- College
of Agronomy & Peanut Functional Genome and Molecular Breeding
Engineering, Henan Agricultural University, Zhengzhou 450000, People’s Republic of China
| | - Kuopeng Wang
- College
of Agronomy & Peanut Functional Genome and Molecular Breeding
Engineering, Henan Agricultural University, Zhengzhou 450000, People’s Republic of China
| | - Xiaoxuan Wang
- College
of Agronomy & Peanut Functional Genome and Molecular Breeding
Engineering, Henan Agricultural University, Zhengzhou 450000, People’s Republic of China
| | - Jinzhi Wang
- College
of Agronomy & Peanut Functional Genome and Molecular Breeding
Engineering, Henan Agricultural University, Zhengzhou 450000, People’s Republic of China
| | - Kunkun Zhao
- College
of Agronomy & Peanut Functional Genome and Molecular Breeding
Engineering, Henan Agricultural University, Zhengzhou 450000, People’s Republic of China
| | - Kai Zhao
- College
of Agronomy & Peanut Functional Genome and Molecular Breeding
Engineering, Henan Agricultural University, Zhengzhou 450000, People’s Republic of China
| | - Ding Qiu
- College
of Agronomy & Peanut Functional Genome and Molecular Breeding
Engineering, Henan Agricultural University, Zhengzhou 450000, People’s Republic of China
| | - Zhongfeng Li
- College
of Agronomy & Peanut Functional Genome and Molecular Breeding
Engineering, Henan Agricultural University, Zhengzhou 450000, People’s Republic of China
| | - Rui Ren
- College
of Agronomy & Peanut Functional Genome and Molecular Breeding
Engineering, Henan Agricultural University, Zhengzhou 450000, People’s Republic of China
| | - Xingli Ma
- College
of Agronomy & Peanut Functional Genome and Molecular Breeding
Engineering, Henan Agricultural University, Zhengzhou 450000, People’s Republic of China
| | - Xingguo Zhang
- College
of Agronomy & Peanut Functional Genome and Molecular Breeding
Engineering, Henan Agricultural University, Zhengzhou 450000, People’s Republic of China
| | - Fangping Gong
- College
of Agronomy & Peanut Functional Genome and Molecular Breeding
Engineering, Henan Agricultural University, Zhengzhou 450000, People’s Republic of China
| | - Mun Yhung Jung
- College
of Food Science, Woosuk University, Samrea-Up, Wanju-Kun, Jeonbuk Province 55338, Republic of Korea
| | - Dongmei Yin
- College
of Agronomy & Peanut Functional Genome and Molecular Breeding
Engineering, Henan Agricultural University, Zhengzhou 450000, People’s Republic of China
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Nunes YC, Santos GDO, Machado NM, Otoboni AMMB, Laurindo LF, Bishayee A, Fimognari C, Bishayee A, Barbalho SM. Peanut (Arachis hypogaea L.) seeds and by-products in metabolic syndrome and cardiovascular disorders: A systematic review of clinical studies. PHYTOMEDICINE : INTERNATIONAL JOURNAL OF PHYTOTHERAPY AND PHYTOPHARMACOLOGY 2024; 123:155170. [PMID: 38000103 DOI: 10.1016/j.phymed.2023.155170] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/22/2023] [Revised: 10/08/2023] [Accepted: 10/27/2023] [Indexed: 11/26/2023]
Abstract
BACKGROUND Cardiovascular disease (CVDs) is the leading cause of death worldwide. The main risk factors are hypertension, diabetes, obesity, and increased serum lipids. The peanut (Arachis hypogaea L.), also known as the groundnut, goober, pindar, or monkey nut, belongs to the Fabaceae family and is the fourth most cultivated oilseed in the world. The seeds and skin of peanuts possess a rich phytochemical profile composed of antioxidants, such as phenolic acids, stilbenes, flavonoids, and phytosterols. Peanut consumption can provide numerous health benefits, such as anti-obesity, antidiabetic, antihypertensive, and hypolipidemic effects. Accordingly, peanuts have the potential to treat CVD and counteract its risk factors. PURPOSE This study aims to critically evaluate the effects of peanuts on metabolic syndrome (MetS) and CVD risk factors based on clinical studies. METHOD This review includes studies indexed in MEDLINE-PubMed, COCHRANE, and EMBASE, and the Preferred Reporting Items for a Systematic Review and Meta-Analysis guidelines were adhered to. RESULTS Nineteen studies were included and indicated that the consumption of raw peanuts or differing forms of processed foods containing peanut products and phytochemicals could improve metabolic parameters, such as glycemia, insulinemia, glycated hemoglobin, lipids, body mass index, waist circumference, atherogenic indices, and endothelial function. CONCLUSION We propose that this legume and its products be used as a sustainable and low-cost alternative for the prevention and treatment of MetS and CVD. However, further research with larger sample sizes, longer intervention durations, and more diverse populations is needed to understand the full benefit of peanut consumption in MetS and CVD.
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Affiliation(s)
- Yandra Cervelim Nunes
- Department of Biochemistry and Nutrition, School of Food and Technology of Marília (FATEC), Marília 17500-000, São Paulo, Brazil
| | - Gian de Oliveira Santos
- Department of Biochemistry and Nutrition, School of Food and Technology of Marília (FATEC), Marília 17500-000, São Paulo, Brazil
| | - Nathália Mendes Machado
- Department of Biochemistry and Pharmacology, School of Medicine, University of Marília (UNIMAR), Marília 17525-902, São Paulo, Brazil
| | - Alda M M B Otoboni
- Department of Biochemistry and Nutrition, School of Food and Technology of Marília (FATEC), Marília 17500-000, São Paulo, Brazil
| | - Lucas Fornari Laurindo
- Department of Biochemistry and Pharmacology, School of Medicine, Faculdade de Medicina de Marília (FAMEMA), Marília 17519-030, São Paulo, Brazil
| | - Anusha Bishayee
- Department of Statistics and Data Science, College of Arts and Sciences, Cornell University, Ithaca, NY 14850, USA
| | - Carmela Fimognari
- Department for Life Quality Studies, University of Bologna, 47921 Rimini, Italy
| | - Anupam Bishayee
- College of Osteopathic Medicine, Lake Erie College of Osteopathic Medicine, Bradenton, FL 34211, USA.
| | - Sandra Maria Barbalho
- Department of Biochemistry and Nutrition, School of Food and Technology of Marília (FATEC), Marília 17500-000, São Paulo, Brazil; Department of Biochemistry and Pharmacology, School of Medicine, University of Marília (UNIMAR), Marília 17525-902, São Paulo, Brazil; Postgraduate Program in Structural and Functional Interactions in Rehabilitation, University of Marília (UNIMAR), Marília 17525-902, São Paulo, Brazil.
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Han N, Lee JY, Kim M, Kim JK, Lee YY, Kang MS, Kim HJ. Effect of Electron-Beam Irradiation on Functional Compounds and Biological Activities in Peanut Shells. Molecules 2023; 28:7258. [PMID: 37959678 PMCID: PMC10647418 DOI: 10.3390/molecules28217258] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/26/2023] [Revised: 10/21/2023] [Accepted: 10/23/2023] [Indexed: 11/15/2023] Open
Abstract
Peanut shells, rich in antioxidants, remain underutilized due to limited research. The present study investigated the changes in the functional compound content and skin aging-related enzyme inhibitory activities of peanut shells by electron-beam treatment with different sample states and irradiation doses. In addition, phenolic compounds in the peanut shells were identified and quantified using ultra-performance liquid chromatography with ion mobility mass spectrometry-quadrupole time-of-flight and high-performance liquid chromatography with a photodiode array detector, respectively. Total phenolic compound content in solid treatment gradually increased from 110.31 to 189.03 mg gallic acid equivalent/g as the irradiation dose increased. Additionally, electron-beam irradiation significantly increased 5,7-dihydroxychrome, eriodictyol, and luteolin content in the solid treatment compared to the control. However, liquid treatment was less effective in terms of functional compound content compared to the solid treatment. The enhanced functional compound content in the solid treatment clearly augmented the antioxidant activity of the peanut shells irradiated with an electron-beam. Similarly, electron-beam irradiation substantially increased collagenase and elastase inhibitory activities in the solid treatment. Mutagenicity assay confirmed the stability of toxicity associated with the electron-beam irradiation. In conclusion, electron-beam-irradiated peanut shells could serve as an important by-product with potential applications in functional cosmetic materials.
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Affiliation(s)
- Narae Han
- Department of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration, Suwon 16613, Republic of Korea; (N.H.); (J.Y.L.); (M.K.); (Y.-Y.L.); (M.S.K.)
| | - Jin Young Lee
- Department of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration, Suwon 16613, Republic of Korea; (N.H.); (J.Y.L.); (M.K.); (Y.-Y.L.); (M.S.K.)
| | - Mihyang Kim
- Department of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration, Suwon 16613, Republic of Korea; (N.H.); (J.Y.L.); (M.K.); (Y.-Y.L.); (M.S.K.)
| | - Jae-Kyung Kim
- Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute, Jeongeup 56212, Republic of Korea;
| | - Yu-Young Lee
- Department of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration, Suwon 16613, Republic of Korea; (N.H.); (J.Y.L.); (M.K.); (Y.-Y.L.); (M.S.K.)
| | - Moon Seok Kang
- Department of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration, Suwon 16613, Republic of Korea; (N.H.); (J.Y.L.); (M.K.); (Y.-Y.L.); (M.S.K.)
| | - Hyun-Joo Kim
- Department of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration, Suwon 16613, Republic of Korea; (N.H.); (J.Y.L.); (M.K.); (Y.-Y.L.); (M.S.K.)
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Magalhães PJC, Gonçalves D, Aracava KK, Rodrigues CEDC. Experimental Comparison between Ethanol and Hexane as Solvents for Oil Extraction from Peanut Press Cake. Foods 2023; 12:2886. [PMID: 37569155 PMCID: PMC10417385 DOI: 10.3390/foods12152886] [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: 06/28/2023] [Revised: 07/26/2023] [Accepted: 07/27/2023] [Indexed: 08/13/2023] Open
Abstract
Ethanol (Et) has been suggested as a substitute for hexane (Hx) for use in the extraction of oils from different oleaginous matrices. In this study, Et and Hx were used to extract the residual oil present in a peanut press cake (PPC). Certain variables, such as temperature, solid/solvent ratio and the number of contact stages, in the sequential cross-current extraction process were evaluated; additionally, the effects of these variables on oils (POEt and POHx) and defatted solids (DSEt and DSHx) were explored. Hx exhibited an extraction yield of 86 ± 2% in two stages at 55 °C and a solid/solvent mass ratio of 1/4. Compared with Hx extraction, to achieve an Et extraction yield of 87 ± 4%, it was necessary to use a higher temperature (75 °C), a greater amount of solvent (solid/solvent ratio of 1/5) and a greater number of contact stages (3). POEt and POHx presented compositions in terms of fatty acids and triacylglycerols and physical properties similar to that of cold-pressed peanut oil (CPPO). POEt showed a more intense green/yellow hue and higher free acidity (1.47 ± 0.03%) than POHx and CPPO (0.82 ± 0.04 and 0.43 ± 0.02 free acidity mass %, respectively), indicating that the deacidification and bleaching steps in refining should be encumbered. DSEt and DSHx exhibited high protein contents (>45% by mass) and nitrogen solubilities (86 ± 6 and 98 ± 1%, respectively), indicating that they could be used to obtain proteins.
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Affiliation(s)
- Paloma Jamily Cristina Magalhães
- Laboratory of Separation Engineering (LES), Department of Food Engineering (ZEA), School of Animal Science and Food Engineering (FZEA), University of São Paulo (USP), P.O. Box 23, Pirassununga 13635-900, Brazil; (P.J.C.M.); (K.K.A.)
| | - Daniel Gonçalves
- Food Technology Laboratory (LTA), Center for Agricultural Sciences and Technologies (CCTA), State University of Northern Rio de Janeiro (UENF), Campos dos Goytacazes, Rio de Janeiro 28013-602, Brazil;
| | - Keila Kazue Aracava
- Laboratory of Separation Engineering (LES), Department of Food Engineering (ZEA), School of Animal Science and Food Engineering (FZEA), University of São Paulo (USP), P.O. Box 23, Pirassununga 13635-900, Brazil; (P.J.C.M.); (K.K.A.)
| | - Christianne Elisabete da Costa Rodrigues
- Laboratory of Separation Engineering (LES), Department of Food Engineering (ZEA), School of Animal Science and Food Engineering (FZEA), University of São Paulo (USP), P.O. Box 23, Pirassununga 13635-900, Brazil; (P.J.C.M.); (K.K.A.)
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8
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Cordeiro-Massironi K, Soares-Freitas RAM, Sampaio GR, Pinaffi-Langley ACDC, Bridi R, de Camargo AC, Torres EAFS. In Vitro Digestion of Peanut Skin Releases Bioactive Compounds and Increases Cancer Cell Toxicity. Antioxidants (Basel) 2023; 12:1356. [PMID: 37507896 PMCID: PMC10376574 DOI: 10.3390/antiox12071356] [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: 05/23/2023] [Revised: 06/22/2023] [Accepted: 06/23/2023] [Indexed: 07/30/2023] Open
Abstract
Peanut skin is a rich source of bioactive compounds which may be able to reduce the risk factors associated with metabolic syndromes. This study aimed to characterize bio-compounds from peanut skin (Arachis hypogaea) and their bioactivity (antioxidant activity, inhibition of lipase, and carbohydrase enzymes) and to evaluate their anti-proliferative properties in colorectal cancer cells (HCT116) upon in vitro digestion. Peanut skin was digested in two sequential phases, and the final content, named phase-1 (P1) and phase-2 (P2) extracts, was evaluated. Several bioactive compounds were positively identified and quantified by liquid chromatography, including quinic acid, released especially after in vitro digestion. The total phenolic content and, regardless of the method, the antioxidant activity of P1 was higher than P2. P1 also showed a lower enzyme inhibitory concentration IC50 than P2, lipase, and α-glucosidase. For cell viability in HCT116 cells, lower concentrations of P1 were found for IC50 compared to P2. In conclusion, bioactive compounds were released mainly during the first phase of the in vitro digestion. The digested samples presented antioxidant activity, enzyme inhibitory activity, and cancer cell cytotoxicity, especially those from the P1 extract. The potential applications of such a by-product in human health are reported.
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Affiliation(s)
- Karina Cordeiro-Massironi
- Department of Nutrition, School of Public Health, University of São Paulo, São Paulo 01246-904, Brazil
| | | | - Geni Rodrigues Sampaio
- Department of Nutrition, School of Public Health, University of São Paulo, São Paulo 01246-904, Brazil
| | - Ana Clara da C Pinaffi-Langley
- Department of Nutrition Sciences, College of Allied Health, University of Oklahoma Health Sciences Center, Oklahoma City, OK 73117, USA
| | - Raquel Bridi
- Departamento de Química Farmacológica y Toxicológica, Facultad de Ciencias Químicas y Farmacéuticas, Universidad de Chile, Santiago 8380000, Chile
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9
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Plamada D, Teleky BE, Nemes SA, Mitrea L, Szabo K, Călinoiu LF, Pascuta MS, Varvara RA, Ciont C, Martău GA, Simon E, Barta G, Dulf FV, Vodnar DC, Nitescu M. Plant-Based Dairy Alternatives-A Future Direction to the Milky Way. Foods 2023; 12:foods12091883. [PMID: 37174421 PMCID: PMC10178229 DOI: 10.3390/foods12091883] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/27/2023] [Revised: 04/27/2023] [Accepted: 05/01/2023] [Indexed: 05/15/2023] Open
Abstract
One significant food group that is part of our daily diet is the dairy group, and both research and industry are actively involved to meet the increasing requirement for plant-based dairy alternatives (PBDAs). The production tendency of PBDAs is growing with a predictable rate of over 18.5% in 2023 from 7.4% at the moment. A multitude of sources can be used for development such as cereals, pseudocereals, legumes, nuts, and seeds to obtain food products such as vegetal milk, cheese, cream, yogurt, butter, and different sweets, such as ice cream, which have nearly similar nutritional profiles to those of animal-origin products. Increased interest in PBDAs is manifested in groups with special dietary needs (e.g., lactose intolerant individuals, pregnant women, newborns, and the elderly) or with pathologies such as metabolic syndromes, dermatological diseases, and arthritis. In spite of the vast range of production perspectives, certain industrial challenges arise during development, such as processing and preservation technologies. This paper aims at providing an overview of the currently available PBDAs based on recent studies selected from the electronic databases PubMed, Web of Science Core Collection, and Scopus. We found 148 publications regarding PBDAs in correlation with their nutritional and technological aspects, together with the implications in terms of health. Therefore, this review focuses on the relationship between plant-based alternatives for dairy products and the human diet, from the raw material to the final products, including the industrial processes and health-related concerns.
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Affiliation(s)
- Diana Plamada
- Life Science Institute, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Calea Mănăștur 3-5, 400372 Cluj-Napoca, Romania
| | - Bernadette-Emőke Teleky
- Life Science Institute, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania
| | - Silvia Amalia Nemes
- Life Science Institute, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Calea Mănăștur 3-5, 400372 Cluj-Napoca, Romania
| | - Laura Mitrea
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Calea Mănăștur 3-5, 400372 Cluj-Napoca, Romania
| | - Katalin Szabo
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Calea Mănăștur 3-5, 400372 Cluj-Napoca, Romania
| | - Lavinia-Florina Călinoiu
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Calea Mănăștur 3-5, 400372 Cluj-Napoca, Romania
| | - Mihaela Stefana Pascuta
- Life Science Institute, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Calea Mănăștur 3-5, 400372 Cluj-Napoca, Romania
| | - Rodica-Anita Varvara
- Life Science Institute, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania
| | - Călina Ciont
- Life Science Institute, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania
| | - Gheorghe Adrian Martău
- Life Science Institute, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania
| | - Elemer Simon
- Life Science Institute, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Calea Mănăștur 3-5, 400372 Cluj-Napoca, Romania
| | - Gabriel Barta
- Life Science Institute, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Calea Mănăștur 3-5, 400372 Cluj-Napoca, Romania
| | - Francisc Vasile Dulf
- Faculty of Agriculture, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Calea Mănăștur 3-5, 400372 Cluj-Napoca, Romania
| | - Dan Cristian Vodnar
- Life Science Institute, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania
| | - Maria Nitescu
- Department of Preclinical-Complementary Sciences, University of Medicine and Pharmacy "Carol Davila", 050474 Bucharest, Romania
- National Institute for Infectious Diseases "Prof. Dr. Matei Bals", 021105 Bucharest, Romania
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10
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Tomar GS, Gundogan R, Can Karaca A, Nickerson M. Valorization of wastes and by-products of nuts, seeds, cereals and legumes processing. ADVANCES IN FOOD AND NUTRITION RESEARCH 2023; 107:131-174. [PMID: 37898538 DOI: 10.1016/bs.afnr.2023.03.004] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 04/03/2023]
Abstract
Wastes and by-products of nuts, seeds, cereals and legumes carry a unique potential for valorization into value-added ingredients due to their protein, dietary fiber, antioxidant, vitamin and mineral contents. The most crucial factor in the recovery of value-added ingredients and bioactives from the wastes and by-products is the utilization of the most efficient extraction technique. This work is an overview of the classification of wastes and by-products of nuts, seeds, cereals and legumes processing, the methods used in the extraction of valuable compounds such as proteins, dietary fibers, phenolics, flavonoids and other bioactives. This chapter provides insights on the promising applications of extracted ingredients in various end products. A special emphasis is given to the challenges and improvement methods for extraction of value-added compounds from wastes and by-products of nuts, seeds, cereals and legumes processing.
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Affiliation(s)
- Gizem Sevval Tomar
- Department of Food Engineering, Istanbul Technical University, Istanbul, Turkey
| | - Rukiye Gundogan
- Department of Food Engineering, Istanbul Technical University, Istanbul, Turkey
| | - Asli Can Karaca
- Department of Food Engineering, Istanbul Technical University, Istanbul, Turkey.
| | - Michael Nickerson
- Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, SK, Canada
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11
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Wang Y, Zhou X, Wei S, Wang G, Xi J. Current status and future challenges in extraction, purification and identification of Cepharanthine (a potential drug against COVID-19). Sep Purif Technol 2023; 309:123038. [PMID: 36593875 PMCID: PMC9797411 DOI: 10.1016/j.seppur.2022.123038] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/09/2022] [Revised: 12/15/2022] [Accepted: 12/26/2022] [Indexed: 12/30/2022]
Abstract
With the outbreak of the new coronavirus disease 2019 (COVID-19), the rapid spread of the virus has brought huge economic losses and life threats to the world. So far, we have entered the third year of the epidemic and there is an urgent need to provide more anti-viral treatment along with vaccination. Recent studies have confirmed that Cepharanthine (CEP) has strong antiviral efficacy, which is a potential drug against COVID-19. As a natural active alkaloid, the development of CEP-incorporated products is dependent on the extraction, purification and identification of CEP. This review gives a brief introduction of CEP, including its origin and classification, and its conventional and novel extraction techniques. In addition, the purification and identification techniques are summarized. In the last, the future research directions are proposed. It can be found from this review that the extraction from plants is still the main way to obtain CEP, and it is necessary to use innovative techniques and their hybrid extractions to extract CEP. More efficient extraction and purification techniques should be used to extract CEP in the future. This review provides a basis for the development of novel extraction and purification techniques and industrial utilization of CEP.
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12
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Maestri D. Groundnut and tree nuts: a comprehensive review on their lipid components, phytochemicals, and nutraceutical properties. Crit Rev Food Sci Nutr 2023. [DOI: 10.1080/10408398.2023.2185202] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/11/2023]
Affiliation(s)
- Damián Maestri
- Instituto Multidisciplinario de Biología Vegetal (IMBIV – CONICET). Facultad de Ciencias Exactas, Físicas y Naturales – Universidad Nacional de Córdoba (UNC), Córdoba, Argentina
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13
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Han N, Kim J, Bae JH, Kim M, Lee JY, Lee YY, Kang MS, Han D, Park S, Kim HJ. Effect of Atmospheric-Pressure Plasma on Functional Compounds and Physiological Activities in Peanut Shells. Antioxidants (Basel) 2022; 11:antiox11112214. [PMID: 36358586 PMCID: PMC9686754 DOI: 10.3390/antiox11112214] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/22/2022] [Revised: 11/05/2022] [Accepted: 11/07/2022] [Indexed: 11/11/2022] Open
Abstract
Peanut (Arachis hypogaea L.) shell, an abundant by-product of peanut production, contains a complex combination of organic compounds, including flavonoids. Changes in the total phenolic content, flavonoid content, antioxidant capacities, and skin aging-related enzyme (tyrosinase, elastase, and collagenase)-inhibitory activities of peanut shell were investigated after treatment in pressure swing reactors under controlled gas conditions using surface dielectric barrier discharge with different plasma (NOx and O3) and temperature (25 and 150 °C) treatments. Plasma treatment under ozone-rich conditions at 150 °C significantly affected the total phenolic (270.70 mg gallic acid equivalent (GAE)/g) and flavonoid (120.02 mg catechin equivalent (CE)/g) contents of peanut shell compared with the control (253.94 and 117.74 mg CE/g, respectively) (p < 0.05). In addition, with the same treatment, an increase in functional compound content clearly enhanced the antioxidant activities of components in peanut shell extracts. However, the NOx-rich treatment was significantly less effective than the O3 treatment (p < 0.05) in terms of the total phenolic content, flavonoid content, and antioxidant activities. Similarly, peanut shells treated in the reactor under O3-rich plasma conditions at 150 ℃ had higher tyrosinase, elastase, and collagenase inhibition rates (55.72%, 85.69%, and 86.43%, respectively) compared to the control (35.81%, 80.78%, and 83.53%, respectively). Our findings revealed that a reactor operated with O3-rich plasma-activated gas at 150 °C was better-suited for producing functional industrial materials from the by-products of peanuts.
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Affiliation(s)
- Narae Han
- Department of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration, Suwon 16429, Korea
| | - Jinwoo Kim
- Department of Nuclear and Quantum Engineering, Korea Advanced Institute of Science and Technology (KAIST), Daejeon 34141, Korea
| | - Jin Hee Bae
- Department of Nuclear and Quantum Engineering, Korea Advanced Institute of Science and Technology (KAIST), Daejeon 34141, Korea
| | - Mihyang Kim
- Department of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration, Suwon 16429, Korea
| | - Jin Young Lee
- Department of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration, Suwon 16429, Korea
| | - Yu-Young Lee
- Department of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration, Suwon 16429, Korea
| | - Moon Seok Kang
- Department of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration, Suwon 16429, Korea
| | - Duksun Han
- Institute of Plasma Technology, Korea Institute of Fusion Energy (KFE), Gunsan 54004, Korea
| | - Sanghoo Park
- Department of Nuclear and Quantum Engineering, Korea Advanced Institute of Science and Technology (KAIST), Daejeon 34141, Korea
- Correspondence: (S.P.); (H.-J.K.)
| | - Hyun-Joo Kim
- Department of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration, Suwon 16429, Korea
- Correspondence: (S.P.); (H.-J.K.)
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14
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Bodoira R, Rossi Y, Velez A, Montenegro M, Martínez M, Ribotta P, Maestri D. Impact of storage conditions on the composition and antioxidant activity of peanut skin phenolic‐based extract. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15964] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Romina Bodoira
- Instituto de Ciencia y Tecnología de los Alimentos Córdoba (ICYTAC ‐ CONICET). Universidad Nacional de Córdoba (UNC). Argentina
| | - Yanina Rossi
- Instituto Multidisciplinario de Investigación y Transferencia Agroalimentaria y Biotecnológica (IMITAB ‐ CONICET), Universidad Nacional de Villa María (UNVM). Argentina
| | - Alexis Velez
- Instituto de Investigación y Desarrollo en Ingeniería de Procesos y Química Aplicada (IPQA ‐ CONICET). Facultad de Ciencias Exactas, Físicas y Naturales ‐ Universidad Nacional de Córdoba (UNC). Argentina
| | - Mariana Montenegro
- Instituto Multidisciplinario de Investigación y Transferencia Agroalimentaria y Biotecnológica (IMITAB ‐ CONICET), Universidad Nacional de Villa María (UNVM). Argentina
| | - Marcela Martínez
- Instituto Multidisciplinario de Biología Vegetal (IMBIV ‐ CONICET). Facultad de Ciencias Exactas, Físicas y Naturales ‐ Universidad Nacional de Córdoba (UNC). Argentina
| | - Pablo Ribotta
- Instituto de Ciencia y Tecnología de los Alimentos Córdoba (ICYTAC ‐ CONICET). Universidad Nacional de Córdoba (UNC). Argentina
| | - Damián Maestri
- Instituto Multidisciplinario de Biología Vegetal (IMBIV ‐ CONICET). Facultad de Ciencias Exactas, Físicas y Naturales ‐ Universidad Nacional de Córdoba (UNC). Argentina
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15
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Morya S, Menaa F, Jiménez-López C, Lourenço-Lopes C, BinMowyna MN, Alqahtani A. Nutraceutical and Pharmaceutical Behavior of Bioactive Compounds of Miracle Oilseeds: An Overview. Foods 2022; 11:foods11131824. [PMID: 35804639 PMCID: PMC9265468 DOI: 10.3390/foods11131824] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2022] [Revised: 06/14/2022] [Accepted: 06/15/2022] [Indexed: 02/01/2023] Open
Abstract
India plays an important role in the production of oilseeds, which are mainly cultivated for future extraction of their oil. In addition to the energic and nutritional contribution of these seeds, oilseeds are rich sources of bioactive compounds (e.g., phenolic compounds, proteins, minerals). A regular and moderate dietary supplementation of oilseeds promotes health, prevents the appearance of certain diseases (e.g., cardiovascular diseases (CVDs), cancers) and delays the aging process. Due to their relevant content in nutraceutical molecules, oilseeds and some of their associated processing wastes have raised interest in food and pharmaceutical industries searching for innovative products whose application provides health benefits to consumers. Furthermore, a circular economy approach could be considered regarding the re-use of oilseeds’ processing waste. The present article highlights the different oilseed types, the oilseeds-derived bioactive compounds as well as the health benefits associated with their consumption. In addition, the different types of extractive techniques that can be used to obtain vegetable oils rich from oilseeds, such as microwave-assisted extraction (MAE), ultrasonic-assisted extraction (UAE) and supercritical fluid extraction (SFE), are reported. We conclude that the development and improvement of oilseed markets and their byproducts could offer even more health benefits in the future, when added to other foods.
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Affiliation(s)
- Sonia Morya
- Department of Food Technology & Nutrition, School of Agriculture, Lovely Professional University (LPU), Punjab 144001, India
- Correspondence: (S.M.); (F.M.)
| | - Farid Menaa
- Department of Internal Medicine and Nanomedicine, California Innovations Corporation (Fluorotronics-CIC), San Diego 92037, CA, USA
- Correspondence: (S.M.); (F.M.)
| | | | - Catarina Lourenço-Lopes
- Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, University of Vigo, Vigo 36310, Spain;
| | | | - Ali Alqahtani
- Department of Pharmacology, College of Pharmacy, King Khalid University, Abha 62529, Saudi Arabia;
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16
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Microwave-Assisted Extraction Coupled to HPLC-UV Combined with Chemometrics for the Determination of Bioactive Compounds in Pistachio Nuts and the Guarantee of Quality and Authenticity. Molecules 2022; 27:molecules27041435. [PMID: 35209222 PMCID: PMC8875453 DOI: 10.3390/molecules27041435] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2022] [Revised: 02/15/2022] [Accepted: 02/17/2022] [Indexed: 11/16/2022] Open
Abstract
Two novel microwave-assisted extraction (MAE) methods were developed for the isolation of phenols and tocopherols from pistachio nuts. The extracts were analyzed by reversed-phase high-pressure liquid chromatography coupled with a UV detector (RP-HPLC-UV). In total, eighteen pistachio samples, originating from Greece and Turkey, were analyzed and thirteen phenolic compounds, as well as α-tocopherol, (β + γ)-tocopherol, and δ-tocopherol, were identified. The analytical methods were validated and presented good linearity (r2 > 0.990) and a high recovery rate over the range of 82.4 to 95.3% for phenols, and 93.1 to 96.4% for tocopherols. Repeatablility was calculated over the range 1.8–5.8%RSD for intra-day experiments, and reproducibility over the range 3.2–9.4%RSD for inter-day experiments, respectively. Principal component analysis (PCA) was employed to analyze the differences between the concentrations of the bioactive compounds with respect to geographical origin, while agglomerative hierarchical clustering (AHC) was used to cluster the samples based on their similarity and according to the geographical origin.
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