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Rates ADB, Cesarino I. Pour some sugar on me: The diverse functions of phenylpropanoid glycosylation. JOURNAL OF PLANT PHYSIOLOGY 2023; 291:154138. [PMID: 38006622 DOI: 10.1016/j.jplph.2023.154138] [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: 08/31/2023] [Accepted: 11/06/2023] [Indexed: 11/27/2023]
Abstract
The phenylpropanoid metabolism is the source of a vast array of specialized metabolites that play diverse functions in plant growth and development and contribute to all aspects of plant interactions with their surrounding environment. These compounds protect plants from damaging ultraviolet radiation and reactive oxygen species, provide mechanical support for the plants to stand upright, and mediate plant-plant and plant-microorganism communications. The enormous metabolic diversity of phenylpropanoids is further expanded by chemical modifications known as "decorative reactions", including hydroxylation, methylation, glycosylation, and acylation. Among these modifications, glycosylation is the major driving force of phenylpropanoid structural diversification, also contributing to the expansion of their properties. Phenylpropanoid glycosylation is catalyzed by regioselective uridine diphosphate (UDP)-dependent glycosyltransferases (UGTs), whereas glycosyl hydrolases known as β-glucosidases are the major players in deglycosylation. In this article, we review how the glycosylation process affects key physicochemical properties of phenylpropanoids, such as molecular stability and solubility, as well as metabolite compartmentalization/storage and biological activity/toxicity. We also summarize the recent knowledge on the functional implications of glycosylation of different classes of phenylpropanoid compounds. A balance of glycosylation/deglycosylation might represent an essential molecular mechanism to regulate phenylpropanoid homeostasis, allowing plants to dynamically respond to diverse environmental signals.
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Affiliation(s)
- Arthur de Barros Rates
- Departamento de Botânica, Instituto de Biociências, Universidade de São Paulo, Rua do Matão 277, 05508-090, São Paulo, Brazil
| | - Igor Cesarino
- Departamento de Botânica, Instituto de Biociências, Universidade de São Paulo, Rua do Matão 277, 05508-090, São Paulo, Brazil; Synthetic and Systems Biology Center, InovaUSP, Avenida Professor Lucio Martins Rodrigues 370, 05508-020, São Paulo, Brazil.
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2
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Lin S, Xiao J. Impact of thermal processing on dietary flavonoids. ADVANCES IN FOOD AND NUTRITION RESEARCH 2023; 108:1-34. [PMID: 38460996 DOI: 10.1016/bs.afnr.2023.10.002] [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: 03/11/2024]
Abstract
Flavonoids are a class of polyphenols which are widely distributed in natural products and foods. They have diverse bioactivities, including anti-inflammatory, anti-aging, and antioxidant activities. Generally, the foods rich in flavonoids are usually consumed after thermal processing. However, thermal stability of flavonoids is usually low, and thermal processing could cause either positive or negative influences on their stability and bioactivities. In this review, the effects of thermal processing on thermal stability and bioactivity of dietary flavonoids from different food sources are summarized. Then, strategies to improve thermal stability of dietary flavonoids are discussed and the effect of some promising thermal technologies are also preliminary clarified. The promising thermal technologies may be alternative to conventional thermal processing technologies.
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Affiliation(s)
- Shiye Lin
- Universidade de Vigo, Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, Faculty of Sciences, Ourense, Spain
| | - Jianbo Xiao
- Universidade de Vigo, Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, Faculty of Sciences, Ourense, Spain.
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3
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Traditional processing techniques impacted the bioactivities of selected local consumed foods. SCIENTIFIC AFRICAN 2023. [DOI: 10.1016/j.sciaf.2023.e01558] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023] Open
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4
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Cattivelli A, Di Lorenzo A, Conte A, Martini S, Tagliazucchi D. Red-skinned onion phenolic compounds stability and bioaccessibility: A comparative study between deep-frying and air-frying. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2022.105024] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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5
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Jiang S, Yu M, Jiang P, Nakamura Y, Qi H. Effects of Domestic Cooking Methods on Physichochemical Properties, Bioactive Compounds and Antioxidant Activities of Vegetables: A Mini-Review. FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2022.2132261] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
Affiliation(s)
- Shan Jiang
- National Engineering Research Center of Seafood, Liaoning Provincial Aquatic Products Deep Processing Technology Research Center, School of Food Science and Technology, Dalian Polytechnic University, Dalian, P. R. China
| | - Meiqi Yu
- National Engineering Research Center of Seafood, Liaoning Provincial Aquatic Products Deep Processing Technology Research Center, School of Food Science and Technology, Dalian Polytechnic University, Dalian, P. R. China
| | - Pengfei Jiang
- National Engineering Research Center of Seafood, Liaoning Provincial Aquatic Products Deep Processing Technology Research Center, School of Food Science and Technology, Dalian Polytechnic University, Dalian, P. R. China
| | - Yoshimasa Nakamura
- Graduate School of Environmental and Life Science, Okayama University, Okayama, Japan
| | - Hang Qi
- National Engineering Research Center of Seafood, Liaoning Provincial Aquatic Products Deep Processing Technology Research Center, School of Food Science and Technology, Dalian Polytechnic University, Dalian, P. R. China
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6
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Lin Y, Tang D, Liu X, Cheng J, Wang X, Guo D, Zou J, Yang H. Phenolic profile and antioxidant activity of longan pulp of different cultivars from South China. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113698] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
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7
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Valorization of ‘Rossa di Tropea’ Onion Waste through Green Recovery Techniques of Antioxidant Compounds. SUSTAINABILITY 2022. [DOI: 10.3390/su14084387] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
Abstract
The aim of this work was to maximize the recovery of the bioactive components from an important solid waste derivate from Tropea onion processing. To achieve this, three different extractive procedures (conventional for maceration, ultrasound, and microwave-assisted) were employed, using only food-grade extraction solvents such as water and ethanol:water (50:50). Solvent, temperature, microwave power, time, and their interaction were studied as the principal factors that might affect the extractability rates. The obtained data suggest that the hydroalcoholic mixture proved to be the best for each of the techniques developed and at each time and temperature considered. In particular, the best results were achieved by conventional extraction for 60 min at 40 °C (total flavonoids content: 25.64 ± 1.40 mg QE g−1 d.w.; total anthocyanins content: 0.78 ± 0.01 mg C-3-GLUC g−1 d.w.). The UHPLC analysis of the optimally obtained extract revealed that the principal phytochemicals recovered were quercetin (5322.61 ± 0.32 mg kg−1) and quercetin 3-4′-diglucoside (1023.80 ± 0.34 mg kg−1) after conventional and ultrasound-assisted extraction, respectively. In this perspective, the implementation of sustainable, food-grade extraction processes to recover value-added substances from solid onion waste could play a crucial role both in reducing the waste load and in formulating natural food additives with functional properties, with a potential direct industrial impact.
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8
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Sagar NA, Pareek S, Benkeblia N, Xiao J. Onion (
Allium cepa
L.) bioactives: Chemistry, pharmacotherapeutic functions, and industrial applications. FOOD FRONTIERS 2022. [DOI: 10.1002/fft2.135] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022] Open
Affiliation(s)
- Narashans Alok Sagar
- Department of Agriculture and Environmental Sciences National Institute of Food Technology Entrepreneurship and Management Kundli Sonepat Haryana India
| | - Sunil Pareek
- Department of Agriculture and Environmental Sciences National Institute of Food Technology Entrepreneurship and Management Kundli Sonepat Haryana India
| | - Noureddine Benkeblia
- Department of Life Sciences/The Biotechnology Centre The University of the West Indies Kingston Jamaica
| | - Jianbo Xiao
- Nutrition and Bromatology Group Department of Analytical and Food Chemistry Faculty of Sciences Universidade de Vigo Ourense Spain
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9
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Singla RK, He X, Chopra H, Tsagkaris C, Shen L, Kamal MA, Shen B. Natural Products for the Prevention and Control of the COVID-19 Pandemic: Sustainable Bioresources. Front Pharmacol 2021; 12:758159. [PMID: 34925017 PMCID: PMC8671886 DOI: 10.3389/fphar.2021.758159] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/13/2021] [Accepted: 10/27/2021] [Indexed: 02/05/2023] Open
Abstract
Background: The world has been unprecedentedly hit by a global pandemic which broke the record of deadly pandemics that faced humanity ever since its existence. Even kids are well-versed in the terminologies and basics of the SARS-CoV-2 virus and COVID-19 now. The vaccination program has been successfully launched in various countries, given that the huge global population of concern is still far behind to be vaccinated. Furthermore, the scarcity of any potential drug against the COVID-19-causing virus forces scientists and clinicians to search for alternative and complementary medicines on a war-footing basis. Aims and Objectives: The present review aims to cover and analyze the etiology and epidemiology of COVID-19, the role of intestinal microbiota and pro-inflammatory markers, and most importantly, the natural products to combat this deadly SARS-CoV-2 virus. Methods: A primary literature search was conducted through PubMed and Google Scholar using relevant keywords. Natural products were searched from January 2020 to November 2020. No timeline limit has been imposed on the search for the biological sources of those phytochemicals. Interactive mapping has been done to analyze the multi-modal and multi-target sources. Results and Discussion: The intestinal microbiota and the pro-inflammatory markers that can serve the prognosis, diagnosis, and treatment of COVID-19 were discussed. The literature search resulted in yielding 70 phytochemicals and ten polyherbal formulations which were scientifically analyzed against the SARS-CoV-2 virus and its targets and found significant. Retrospective analyses led to provide information about 165 biological sources that can also be screened if not done earlier. Conclusion: The interactive analysis mapping of biological sources with phytochemicals and targets as well as that of phytochemical class with phytochemicals and COVID-19 targets yielded insights into the multitarget and multimodal evidence-based complementary medicines.
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Affiliation(s)
- Rajeev K. Singla
- Institutes for Systems Genetics, Frontiers Science Center for Disease-Related Molecular Network, West China Hospital, Sichuan University, Chengdu, China
- iGlobal Research and Publishing Foundation, New Delhi, India
| | - Xuefei He
- Institutes for Systems Genetics, Frontiers Science Center for Disease-Related Molecular Network, West China Hospital, Sichuan University, Chengdu, China
| | - Hitesh Chopra
- Chitkara College of Pharmacy, Chitkara University, Rajpura, India
| | | | - Li Shen
- Institutes for Systems Genetics, Frontiers Science Center for Disease-Related Molecular Network, West China Hospital, Sichuan University, Chengdu, China
| | - Mohammad Amjad Kamal
- West China School of Nursing/Institutes for Systems Genetics, Frontiers Science Center for Disease-related Molecular Network, West China Hospital, Sichuan University, Chengdu, China
- King Fahd Medical Research Center, King Abdulaziz University, Jeddah, Saudi Arabia
- Enzymoics; Novel Global Community Educational Foundation, Hebersham, NSW, Australia
| | - Bairong Shen
- Institutes for Systems Genetics, Frontiers Science Center for Disease-Related Molecular Network, West China Hospital, Sichuan University, Chengdu, China
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10
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Langston FMA, Nash GR, Bows JR. The retention and bioavailability of phytochemicals in the manufacturing of baked snacks. Crit Rev Food Sci Nutr 2021; 63:2141-2177. [PMID: 34529547 DOI: 10.1080/10408398.2021.1971944] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Abstract
There is a growing body of evidence supporting the role that phytochemicals play in reducing the risk of various chronic diseases. Although there has been a rise in health products marketed as being "supergrains," "superfood," or advertising their abundance in antioxidants, these food items are often limited to powdered blends, dried fruit, nuts, or seeds, rarely intercepting the market of baked snacks. This is in part due to the still limited understanding of the impact that different industrial processes have on phytochemicals in a complex food matrix and their corresponding bioavailability. This review brings together the current data on how various industrial dehydration processes influence the retention and bioaccessibility of phytochemicals in baked snacks. It considers the interplay of molecules in an intricate snack matrix, limitations of conventional technologies, and constraints with consumer acceptance preventing wider utilization of novel technologies. Furthermore, the review takes a holistic approach, encompassing each stage of production-discussing the potential for inclusion of by-products to promote a circular economy and the proposal for a shift in agriculture toward biofortification or tailored growing of crops for their nutritional and post-harvest attributes.
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Affiliation(s)
- Faye M A Langston
- Natural Sciences, Streatham Campus, University of Exeter, Exeter, UK
| | - Geoff R Nash
- Natural Sciences, Streatham Campus, University of Exeter, Exeter, UK
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11
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Ghidoli M, Colombo F, Sangiorgio S, Landoni M, Giupponi L, Nielsen E, Pilu R. Food Containing Bioactive Flavonoids and Other Phenolic or Sulfur Phytochemicals With Antiviral Effect: Can We Design a Promising Diet Against COVID-19? Front Nutr 2021; 8:661331. [PMID: 34222300 PMCID: PMC8247467 DOI: 10.3389/fnut.2021.661331] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2021] [Accepted: 05/17/2021] [Indexed: 12/16/2022] Open
Abstract
Since in late 2019, when the coronavirus 2 (SARS-CoV-2) pathogen of coronavirus disease 2019 (COVID-19) started to spread all over the world, causing the awful global pandemic we are still experiencing, an impressive number of biologists, infectious disease scientists, virologists, pharmacologists, molecular biologists, immunologists, and other researchers working in laboratories of all the advanced countries focused their research on the setting up of biotechnological tools, namely vaccines and monoclonal antibodies, as well as of rational design of drugs for therapeutic approaches. While vaccines have been quickly obtained, no satisfactory anti-Covid-19 preventive, or therapeutic approach has so far been discovered and approved. However, among the possible ways to achieve the goal of COVID-19 prevention or mitigation, there is one route, i.e., the diet, which until now has had little consideration. In fact, in the edible parts of plants supplying our food, there are a fair number of secondary metabolites mainly belonging to the large class of the flavonoids, endowed with antiviral or other health beneficial activities such as immunostimulating or anti-inflammatory action that could play a role in contributing to some extent to prevent or alleviate the viral infection and/or counteract the development of SARS induced by the novel coronavirus. In this review, a number of bioactive phytochemicals, in particular flavonoids, proven to be capable of providing some degree of protection against COVID-19, are browsed, illustrating their beneficial properties and mechanisms of action as well as their distribution in cultivated plant species which supply food for the human diet. Furthermore, room is also given to information regarding the amount in food, the resistance to cooking processes and, as a very important feature, the degree of bioavailability of these compounds. Concluding, remarks and perspectives for future studies aimed at increasing and improving knowledge and the possibility of using this natural complementary therapy to counteract COVID-19 and other viral pathologies are discussed.
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Affiliation(s)
- Martina Ghidoli
- Department of Agricultural and Environmental Sciences - Production Landscape, Agroenergy, Università degli Studi di Milano, Milan, Italy
| | - Federico Colombo
- Department of Agricultural and Environmental Sciences - Production Landscape, Agroenergy, Università degli Studi di Milano, Milan, Italy
| | - Stefano Sangiorgio
- Department of Agricultural and Environmental Sciences - Production Landscape, Agroenergy, Università degli Studi di Milano, Milan, Italy
| | - Michela Landoni
- Department of Bioscience, Università degli Studi di Milano, Milan, Italy
| | - Luca Giupponi
- Department of Agricultural and Environmental Sciences - Production Landscape, Agroenergy, Università degli Studi di Milano, Milan, Italy
- Centre of Applied Studies for the Sustainable Management and Protection of Mountain Areas – CRC Ge.S.Di.Mont., Università degli Studi di Milano, Edolo, Italy
| | - Erik Nielsen
- Department of Biology and Biotechnology Università degli Studi di Pavia, Pavia, Italy
| | - Roberto Pilu
- Department of Agricultural and Environmental Sciences - Production Landscape, Agroenergy, Università degli Studi di Milano, Milan, Italy
- Centre of Applied Studies for the Sustainable Management and Protection of Mountain Areas – CRC Ge.S.Di.Mont., Università degli Studi di Milano, Edolo, Italy
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12
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Khodajou-Masouleh H, Shahangian SS, Rasti B. Reinforcing our defense or weakening the enemy? A comparative overview of defensive and offensive strategies developed to confront COVID-19. Drug Metab Rev 2021; 53:508-541. [PMID: 33980089 DOI: 10.1080/03602532.2021.1928686] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Abstract
Developing effective strategies to confront coronavirus disease 2019 (COVID-19) has become one of the greatest concerns of the scientific community. In addition to the vast number of global mortalities due to COVID-19, since its outbreak, almost every aspect of human lives has changed one way or another. In the present review, various defensive and offensive strategies developed to confront COVID-19 are illustrated. The Administration of immune-boosting micronutrients/agents, as well as the inhibition of the activity of incompetent gatekeepers, including some host cell receptors (e.g. ACE2) and proteases (e.g. TMPRSS2), are some efficient defensive strategies. Antibody/phage therapies and specifically vaccines also play a prominent role in the enhancement of host defense against COVID-19. Nanotechnology, however, can considerably weaken the virulence of SARS-CoV-2, utilizing fake cellular locks (compounds mimicking cell receptors) to block the viral keys (spike proteins). Generally, two strategies are developed to interfere with the binding of spike proteins to the host cell receptors, either utilizing fake cellular locks to block the viral keys or utilizing fake viral keys to block the cellular locks. Due to their evolutionary conserved nature, viral enzymes, including 3CLpro, PLpro, RdRp, and helicase are highly potential targets for drug repurposing strategy. Thus, various steps of viral replication/transcription can effectively be blocked by their inhibition, leading to the elimination of SARS-CoV-2. Moreover, RNA decoy and CRISPR technologies likely offer the best offensive strategies after viral entry into the host cells, inhibiting the viral replication/assembly in the infected cells and substantially reducing the quantity of viral progeny.
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Affiliation(s)
| | - S Shirin Shahangian
- Department of Biology, Faculty of Sciences, University of Guilan, Rasht, Iran
| | - Behnam Rasti
- Department of Microbiology, Faculty of Basic Sciences, Lahijan Branch, Islamic Azad University (IAU), Lahijan, Guilan, Iran
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Nutritional values of Baccaurea pubera and comparative evaluation of SHS treatment on its antioxidant properties. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2021; 58:2360-2367. [PMID: 33967332 DOI: 10.1007/s13197-020-04748-0] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 07/05/2020] [Accepted: 08/18/2020] [Indexed: 01/10/2023]
Abstract
Baccaurea pubera is a blood red coloured fruit found exclusively in Borneo. This study was conducted to evaluate the effect of superheated steam treatment on its antioxidant properties and mineral content as well as to determine nutritional values of the fruit. The fruits were treated with superheated steam at 170 °C for 15 min prior to extraction and freeze drying. The results showed that, in comparison to the control, superheated steam treatment enhanced the total phenolic content by 147.8% (287.16 mg GAE/100 g vs. 115.87 mg GAE/100 g) and DPPH radical scavenging activity by 23.7% (66.94% vs. 54.13%). However, there were reductions, as compared to the control treatments, in total flavonoid content by 16.5% (8.29 mg QE/100 g vs. 9.93 mg QE/100 g), lycopene content by 28.6% (0.020 μg/100 g vs. 0.028 μg/100 g) and ferric reducing antioxidant power by 22.2% (844.41 mg TE/100 g vs. 1085.15 mg TE/100 g). The superheated steam treatment was also observed to reduce the mineral content of the fruit, from as little as 3.6% to as high as 52% depending upon the specific mineral.
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Influence of Cooking Methods on Onion Phenolic Compounds Bioaccessibility. Foods 2021; 10:foods10051023. [PMID: 34066759 PMCID: PMC8151956 DOI: 10.3390/foods10051023] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/25/2021] [Revised: 04/29/2021] [Accepted: 05/05/2021] [Indexed: 02/07/2023] Open
Abstract
The impact of domestic cooking (baking, boiling, frying and grilling) and in vitro digestion on the stability and release of phenolic compounds from yellow-skinned (YSO) and red-skinned onions (RSO) have been evaluated. The mass spectrometry identification pointed out flavonols as the most representative phenolic class, led by quercetin-derivatives. RSO contained almost the double amount of phenolic compounds respect to YSO (50.12 and 27.42 mg/100 g, respectively). Baking, grilling and primarily frying resulted in an increased amount of total phenolic compounds, especially quercetin-derivatives, in both the onion varieties. Some treatments promoted the degradation of quercetin-3-O-hexoside-4′-O-hexoside, the main compound present in both the onion varieties, leading to the occurrence of quercetin-4′-O-hexoside and protocatechuic acid-4-O-hexoside. After in vitro digestion, the bioaccessibility index for total phenolic compounds ranged between 42.6% and 65.5% in grilled and baked YSO, respectively, and between 39.8% and 80.2% in boiled and baked RSO, respectively. Baking contributed to the highest amount of bioaccessible phenolic compounds for both the onion varieties after in vitro digestion. An in-depth design of the cooking process may be of paramount importance in modulating the gastro-intestinal release of onion phenolic compounds.
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15
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Empirical Kinetic Modelling and Mechanisms of Quercetin Thermal Degradation in Aqueous Model Systems: Effect of pH and Addition of Antioxidants. APPLIED SCIENCES-BASEL 2021. [DOI: 10.3390/app11062579] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
Abstract
Quercetin (Qt) is a natural flavonoid of high biological significance, and it occurs in a wide variety of plant foods. Although its oxidation by various means has been extensively studied, its behavior with regard to thermal treatments remains a challenge. The study described herein aimed at investigating Qt thermal decomposition, by proposing an empirical sigmoidal model for tracing degradation kinetics. This model was employed to examine the effect of addition of antioxidants on Qt thermal degradation, including ascorbic acid, L-cysteine, and sulfite. Furthermore, degradation pathways were proposed by performing liquid chromatography-tandem mass spectrometry analyses. Upon addition of any antioxidant used, the sigmoidal course of Qt thermal degradation was pronounced, evidencing the validity of the empirical model used in the study of similar cases. The antioxidants retarded Qt degradation in a manner that appeared to depend on Qt/antioxidant molar ratio. No major differentiation in the degradation mechanism was observed in response to the addition of various antioxidants, and in all cases protocatechuic acid and phloroglucinol carboxylic acid were typical degradation products identified. Furthermore, in all cases tested the solutions resulted after thermal treatment possessed inferior antioxidant properties compared to the initial Qt solutions, and this demonstrated the detrimental effects of heating on Qt. The empirical model proposed could be of assistance in interpreting the degradation behavior of other polyphenols, but its validity merits further investigation.
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16
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Adrah K, Ananey-Obiri D, Tahergorabi R. Physicochemical Changes of Deep-Fat-Fried Chicken Drumsticks Treated with Quercetin-in-Edible Coating during Storage Time. Foods 2021; 10:467. [PMID: 33672567 PMCID: PMC7924046 DOI: 10.3390/foods10020467] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2021] [Revised: 02/13/2021] [Accepted: 02/18/2021] [Indexed: 12/19/2022] Open
Abstract
In this study, 10% of chicken protein isolate (CPI) and quercetin (1 mg/mL) were used to develop an edible coating to improve the oxidative stability of deep-fat-fried chicken drumsticks during refrigerated storage (4 °C) for 10 days. Chicken samples with edible coating formulated with only 10% CPI served as the control. Although the thiobarbituric acid reactive substances (TBARS) values of the treated samples were lower than the control samples, no significant differences were observed. Quercetin-treated samples were generally harder than control samples. The pH was reduced by quercetin incorporation (p < 0.05). L* and b* values increased, while there was no significant variation in a* values during storage (p > 0.05).
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Affiliation(s)
- Kelvin Adrah
- Food and Nutritional Sciences Program, North Carolina Agricultural and Technical State University, Greensboro, NC 27411, USA;
| | - Daniel Ananey-Obiri
- Department of Computational Sciences and Engineering, College of Engineering, North Carolina Agricultural and Technical State University, Greensboro, NC 27411, USA;
| | - Reza Tahergorabi
- Food and Nutritional Sciences Program, North Carolina Agricultural and Technical State University, Greensboro, NC 27411, USA;
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GÖK V, ÇAĞLAR MY, TOMAR O. Comparison of chemical properties, antioxidant capacity, and phenolic acids of autoclaved and unautoclaved ground mustard seeds. FOOD SCIENCE AND TECHNOLOGY 2021. [DOI: 10.1590/fst.09020] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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18
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Tonyali B, Sensoy I, Karakaya S. Effects of processing on onion skin powder added extrudates. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2020; 57:3426-3435. [PMID: 32728290 PMCID: PMC7374643 DOI: 10.1007/s13197-020-04376-8] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 03/18/2020] [Accepted: 03/27/2020] [Indexed: 11/26/2022]
Abstract
It is possible to enhance the functional properties of extruded products with the inclusion of fruit and vegetable by-products. Onion skin, a rich source of quercetin and fiber, is considered as waste in the industry and can be used as an alternative ingredient to improve the nutritional value of the extruded products. Three levels (3, 6, and 9%) of onion skin powder (OSP) were added to wheat flour and compared with control (0% OSP). The effect of the extrusion process on accessible quercetin, total phenolic content, and antioxidant activity of the samples were investigated. In addition, carbohydrate digestibility analyses were conducted for the products. Mass spectrometry (LC-MS/MS) results indicated that increasing the OSP level increased the quercetin content. The process caused the release of the entrapped quercetin from OSP, which was revealed by significantly higher quercetin levels for the extrudates. Some of the quercetin was lost during in vitro digestion process. Increasing the OSP level increased antioxidant activity and total phenolic contents of the samples. Total phenolic contents decreased significantly after the processing, yet antioxidant activities were not affected. The extruded products showed high amounts of rapidly available glucose (69.5 g/100 g). The OSP enhancement did not change the carbohydrate digestibility of products. The results indicated that the extrusion process could increase the level of accessible bioactive ingredients, and the level of functional compound addition can be optimized further.
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Affiliation(s)
- Bade Tonyali
- Department of Food Engineering, Middle East Technical University, 06800 Ankara, Turkey
- Present Address: Department of Animal Science and Industry, Food Science Institute, Kansas State University, Manhattan, KS USA
| | - Ilkay Sensoy
- Department of Food Engineering, Middle East Technical University, 06800 Ankara, Turkey
| | - Sibel Karakaya
- Department of Food Engineering, Ege University, Izmir, Turkey
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Comparative Metabolomics Profiling of Polyphenols, Nutrients and Antioxidant Activities of Two Red Onion ( Allium cepa L.) Cultivars. PLANTS 2020; 9:plants9091077. [PMID: 32825622 PMCID: PMC7569911 DOI: 10.3390/plants9091077] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 08/01/2020] [Revised: 08/14/2020] [Accepted: 08/19/2020] [Indexed: 01/06/2023]
Abstract
Onion is among the most widely cultivated and consumed economic crops. Onions are an excellent dietary source of polyphenols and nutrients. However, onions phytonutrient compositions vary with cultivars and growing locations. Therefore, the present study involved the evaluation of polyphenol, nutritional composition (proteins, nitrogen, and minerals), sugars, pyruvate, antioxidant, and α-amylase inhibition activities of red onion cultivars, sweet Italian, and honeysuckle grown in California and Texas, respectively. The total flavonoid for honeysuckle and sweet Italian was 449 and 345 μg/g FW, respectively. The total anthocyanin for honeysuckle onion was 103 μg/g FW, while for sweet Italian onion was 86 μg/g FW. Cyanidin-3-(6”-malonoylglucoside) and cyanidin-3-(6”-malonoyl-laminaribioside) were the major components in both the cultivars. The pungency of red onions in honeysuckle ranged between 4.9 and 7.9 μmoL/mL, whereas in sweet Italian onion ranged from 8.3 to 10 μmoL/mL. The principal component analysis was applied to determine the most important variables that separate the cultivars of red onion. Overall results indicated that total flavonoids, total phenolic content, total anthocyanins, protein, and calories for honeysuckle onions were higher than the sweet Italian onions. These results could provide information about high quality and adding value to functional food due to the phytochemicals and nutritional composition of red onions.
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Effect of storage, food processing and novel extraction technologies on onions flavonoid content: A review. Food Res Int 2019; 132:108953. [PMID: 32331665 DOI: 10.1016/j.foodres.2019.108953] [Citation(s) in RCA: 31] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/01/2019] [Revised: 12/20/2019] [Accepted: 12/22/2019] [Indexed: 12/29/2022]
Abstract
Onions play an important part in the daily diet for most populations around the world owing to their nutritional composition and their unique capacity to naturally flavor dishes. Onions contain quercetin and its derivatives - the predominant flavonoid in onions that exert a great contribution to the effective bioactive properties of onion, including its derived products. The present paper comprehensively reviewed flavonoids (with a specific focus on quercetin in onions): their chemical composition, distribution, bioactivities in onion, and impacting factors with a focus on how they can be affected by various post-harvest conditions (storage and food processing). In addition, research on the extraction of flavonoid compounds from onions using a number of novel technologies was also reviewed.
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21
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Lachance JC, Radhakrishnan S, Madiwale G, Guerrier S, Vanamala JKP. Targeting hallmarks of cancer with a food-system-based approach. Nutrition 2019; 69:110563. [PMID: 31622909 DOI: 10.1016/j.nut.2019.110563] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/09/2018] [Revised: 05/27/2019] [Accepted: 07/24/2019] [Indexed: 11/29/2022]
Abstract
Although extensive resources are dedicated to the development and study of cancer drugs, the cancer burden is expected to rise by about 70% over the next 2 decade. This highlights a critical need to develop effective, evidence-based strategies for countering the global rise in cancer incidence. Except in high-risk populations, cancer drugs are not generally suitable for use in cancer prevention owing to potential side effects and substantial monetary costs (Sporn, 2011). There is overwhelming epidemiological and experimental evidence that the dietary bioactive compounds found in whole plant-based foods have significant anticancer and chemopreventative properties. These bioactive compounds often exert pleiotropic effects and act synergistically to simultaneously target multiple pathways of cancer. Common bioactive compounds in fruits and vegetables include carotenoids, glucosinolates, and polyphenols. These compounds have been shown to target multiple hallmarks of cancer in vitro and in vivo and potentially to address the diversity and heterogeneity of certain cancers. Although many studies have been conducted over the past 30 y, the scientific community has still not reached a consensus on exactly how the benefit of bioactive compounds in fruits and vegetables can be best harnessed to help reduce the risk for cancer. Different stages of the food processing system, from "farm-to-fork," can affect the retention of bioactive compounds and thus the chemopreventative properties of whole foods, and there are opportunities to improve handling of foods throughout the stages in order to best retain their chemopreventative properties. Potential target stages include, but are not limited to, pre- and postharvest management, storage, processing, and consumer practices. Therefore, there is a need for a comprehensive food-system-based approach that not only taking into account the effects of the food system on anticancer activity of whole foods, but also exploring solutions for consumers, policymakers, processors, and producers. Improved knowledge about this area of the food system can help us adjust farm-to-fork operations in order to consistently and predictably deliver desired bioactive compounds, thus better utilizing them as invaluable chemopreventative tools in the fight to reduce the growing burden of cancer worldwide.
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Affiliation(s)
- James C Lachance
- Department of Environmental Science, Policy, and Management, University of California, Berkeley, Berkeley, California, USA
| | - Sridhar Radhakrishnan
- Department of Food Science, The Pennsylvania State University, University Park, Pennsylvania, USA; Research Diets, Inc., New Brunswick, New Jersey, USA
| | | | - Stéphane Guerrier
- Geneva School of Economics and Management & Faculty of Science, University of Geneva, Switzerland
| | - Jairam K P Vanamala
- Department of Food Science, The Pennsylvania State University, University Park, Pennsylvania, USA; The Pennsylvania State Hershey Cancer Institute, Penn State Milton S. Hershey Medical Center, Hershey, Pennsylvania, USA.
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Beye NF, Kane C, Ayessou N, Kebe CMF, Talla C, Diop CM, Sène A. Modelling the dehydration kinetics of four onion varieties in an oven and a solar greenhouse. Heliyon 2019; 5:e02430. [PMID: 31687547 PMCID: PMC6819799 DOI: 10.1016/j.heliyon.2019.e02430] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/19/2018] [Revised: 07/03/2019] [Accepted: 09/03/2019] [Indexed: 11/03/2022] Open
Abstract
The Oven drying kinetics mathematical modelling of four Senegalese onion varieties is carried out in the temperature range from 50 °C to 70 °C. The R2 (dispersion test) and the χ2 (fit test) between the experimental data and the values predicted by the models show that whatever the temperature and the variety, the Verma et al. model is the one that best fits the oven drying kinetics. The R2 average and χ2 average values for the Galmi Violet, Safari, Gandiol F1 and Orient F1 are respectively between 0.9848 to 0.9961 and 0.0010 to 0.006. This best model is validated on the solar greenhouse drying kinetics at variable temperatures during the drying process. The Drying Characteristic Curves (DCCs) have identical patterns for the four onion varieties and are described with third order polynomials in the reduced moisture content range from 0.1 to 0.7. The Galmi Violet, with the slowest drying rate, is the limiting variety, followed by the Safari, Gandiol F1 and Orient F1. Furthermore, the critical and equilibrium reduced moisture content deduced from the DCCs are respectively between 0.55 to 0.70 and 0.05 to 0.15.
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Affiliation(s)
- Ngoné Fall Beye
- Polytechnic School, (ESP)/Center for Food Security and Functional Molecules Studies (CESAM-RESCIF), Cheikh Anta Diop University (UCAD), Dakar, Senegal
- Laboratory for Biological Sciences, Agronomy and Complex Systems Modelling (LaBAM)/UGB, Saint-Louis, Senegal
| | - Cheikhou Kane
- Polytechnic School, (ESP)/Center for Food Security and Functional Molecules Studies (CESAM-RESCIF), Cheikh Anta Diop University (UCAD), Dakar, Senegal
| | - Nicolas Ayessou
- Polytechnic School, (ESP)/Center for Food Security and Functional Molecules Studies (CESAM-RESCIF), Cheikh Anta Diop University (UCAD), Dakar, Senegal
| | | | - Cheikh Talla
- Pasteur Institute of Dakar, Epidemiology Unit for Infectious Diseases – 36, Pasteur Avenue, Dakar, Senegal
| | - Codou Mar Diop
- Polytechnic School, (ESP)/Center for Food Security and Functional Molecules Studies (CESAM-RESCIF), Cheikh Anta Diop University (UCAD), Dakar, Senegal
| | - Abdou Sène
- Laboratory for Biological Sciences, Agronomy and Complex Systems Modelling (LaBAM)/UGB, Saint-Louis, Senegal
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Convective drying of onion: modeling of drying kinetics parameters. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2019; 56:3347-3354. [PMID: 31274902 DOI: 10.1007/s13197-019-03817-3] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 02/22/2019] [Accepted: 05/08/2019] [Indexed: 10/26/2022]
Abstract
Drying is a simultaneous heat and mass transfer processes. Drying kinetics is determined by both internal properties and external drying conditions. In this study, two important drying kinetics parameters of onions i.e. effective water diffusivity and relative activation energy of reaction engineering approach (REA) are determined. The generated parameters are used to model thin layer drying of onion at different temperatures (40, 50, 60, and 70 °C) and relative humidity of 20%. The effective water diffusivity is in the range of 2.8 × 10-10 m2 s-1 and 8.1 × 10-10 m2 s-1. Unlike the diffusivity, the relative activation energy of the REA is independent on drying conditions and thus the latter approach requires less effort in generating the transport properties. The transport parameters can be applied for assisting in designing dryer units and evaluating the performance of existing dryer units.
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Quecan BXV, Santos JTC, Rivera MLC, Hassimotto NMA, Almeida FA, Pinto UM. Effect of Quercetin Rich Onion Extracts on Bacterial Quorum Sensing. Front Microbiol 2019; 10:867. [PMID: 31105665 PMCID: PMC6492534 DOI: 10.3389/fmicb.2019.00867] [Citation(s) in RCA: 49] [Impact Index Per Article: 9.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/04/2019] [Accepted: 04/04/2019] [Indexed: 01/08/2023] Open
Abstract
Quorum sensing (QS) regulates bacterial gene expression and studies suggest quercetin, a flavonol found in onion, as a QS inhibitor. There are no studies showing the anti-QS activity of plants containing quercetin in its native glycosylated forms. This study aimed to evaluate the antimicrobial and anti-QS potential of organic extracts of onion varieties and its representative phenolic compounds quercetin aglycone and quercetin 3-β-D-glucoside in the QS model bacteria Chromobacterium violaceum ATCC 12472, Pseudomonas aeruginosa PAO1, and Serratia marcescens MG1. Three phenolic extracts were obtained: red onion extract in methanol acidified with 2.5% acetic acid (RO-1), white onion extract in methanol (WO-1) and white onion extract in methanol ammonium (WO-2). Quercetin 4-O-glucoside and quercetin 3,4-O-diglucoside were identified as the predominant compounds in both onion varieties using HPLC-DAD and LC-ESI-MS/MS. However, quercetin aglycone, cyanidin 3-O-glucoside and quercetin glycoside were identified only in RO-1. The three extracts showed minimum inhibitory concentration (MIC) values equal to or above 125 μg/ml of dried extract. Violacein production was significantly reduced by RO-1 and quercetin aglycone, but not by quercetin 3-β-D-glucoside. Motility in P. aeruginosa PAO1 was inhibited by RO-1, while WO-2 inhibited S. marcescens MG1 motility only in high concentration. Quercetin aglycone and quercetin 3-β-D-glucoside were effective at inhibiting motility in P. aeruginosa PAO1 and S. marcescens MG1. Surprisingly, biofilm formation was not affected by any extracts or the quercetins tested at sub-MIC concentrations. In silico studies suggested a better interaction and placement of quercetin aglycone in the structures of the CviR protein of C. violaceum ATCC 12472 than the glycosylated compound which corroborates the better inhibitory effect of the former over violacein production. On the other hand, the two quercetins were well placed in the AHLs binding pockets of the LasR protein of P. aeruginosa PAO1. Overall onion extracts and quercetin presented antimicrobial activity, and interference on QS regulated production of violacein and swarming motility.
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Affiliation(s)
- B. X. V. Quecan
- Food Research Center (FoRC), Faculty of Pharmaceutical Sciences, University of São Paulo, São Paulo, Brazil
| | - J. T. C. Santos
- Food Research Center (FoRC), Faculty of Pharmaceutical Sciences, University of São Paulo, São Paulo, Brazil
| | - M. L. C. Rivera
- Food Research Center (FoRC), Faculty of Pharmaceutical Sciences, University of São Paulo, São Paulo, Brazil
| | - N. M. A. Hassimotto
- Food Research Center (FoRC), Faculty of Pharmaceutical Sciences, University of São Paulo, São Paulo, Brazil
| | - F. A. Almeida
- Department of Nutrition, Federal University of Juiz de Fora, Governador Valadares, Brazil
| | - U. M. Pinto
- Food Research Center (FoRC), Faculty of Pharmaceutical Sciences, University of São Paulo, São Paulo, Brazil
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25
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Loredana L, Giuseppina A, Filomena N, Florinda F, Marisa DM, Donatella A. Biochemical, antioxidant properties and antimicrobial activity of different onion varieties in the Mediterranean area. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2019. [DOI: 10.1007/s11694-019-00038-2] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
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26
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Calorie Restriction Effect of Heat-Processed Onion Extract (ONI) Using In Vitro and In Vivo Animal Models. Int J Mol Sci 2018; 19:ijms19030874. [PMID: 29543768 PMCID: PMC5877735 DOI: 10.3390/ijms19030874] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2018] [Revised: 03/06/2018] [Accepted: 03/09/2018] [Indexed: 12/11/2022] Open
Abstract
Onion (Allium cepa L.) is widely consumed as food or medicinal plant due to its well-defined health benefits. The antioxidant and antihyperlipidemic effects of onion and its extracts have been reported well. However, very limited information on anti-hyperglycemic effect is available in processed onion extracts. In our previous study, we reported that Amadori rearrangement compounds (ARCs) produced by heat-processing in Korean ginseng can reduce carbohydrate absorption by inhibiting intestinal carbohydrate hydrolyzing enzymes in both in vitro and in vivo animal models. To prove the enhancement of anti-hyperglycemic effect and ARCs content by heat-processing in onion extract, a correlation between the anti-hyperglycemic activity and the total content of ARCs of heat-processed onion extract (ONI) was investigated. ONI has a high content of ARCs and had high rat small intestinal sucrase inhibitory activity (0.34 ± 0.03 mg/mL, IC50) relevant for the potential management of postprandial hyperglycemia. The effect of ONI on the postprandial blood glucose increase was investigated in Sprague Dawley (SD) rats fed on sucrose or starch meals. The maximum blood glucose levels (Cmax) of heat-processed onion extract were significantly decreased by about 8.7% (from 188.60 ± 5.37 to 172.27 ± 3.96, p < 0.001) and 14.2% (from 204.04 ± 8.73 to 175.13 ± 14.09, p < 0.01) in sucrose and starch loading tests, respectively. These results indicate that ARCs in onion extract produced by heat-processing have anti-diabetic effect by suppressing carbohydrate absorption via inhibition of intestinal sucrase, thereby reducing the postprandial increase of blood glucose. Therefore, enhancement of ARCs in onion by heat-processing might be a good strategy for the development of the new product on the management of hyperglycemia.
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27
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Ahmed M, Eun JB. Flavonoids in fruits and vegetables after thermal and nonthermal processing: A review. Crit Rev Food Sci Nutr 2017; 58:3159-3188. [DOI: 10.1080/10408398.2017.1353480] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Maruf Ahmed
- Chonnam National University, Food Science and Technology, Gwangju, South Korea
| | - Jong-Bang Eun
- Chonnam National University, Food Science and Technology, Gwangju, South Korea
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28
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Ranjbar Banforuzi S, Hadjmohammadi MR. Two-phase hollow fiber-liquid microextraction based on reverse micelle for the determination of quercetin in human plasma and vegetables samples. Talanta 2017; 173:14-21. [DOI: 10.1016/j.talanta.2017.05.058] [Citation(s) in RCA: 44] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2017] [Revised: 05/15/2017] [Accepted: 05/21/2017] [Indexed: 11/26/2022]
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29
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Tomas M, Beekwilder J, Hall RD, Sagdic O, Boyacioglu D, Capanoglu E. Industrial processing versus home processing of tomato sauce: Effects on phenolics, flavonoids and in vitro bioaccessibility of antioxidants. Food Chem 2017; 220:51-58. [DOI: 10.1016/j.foodchem.2016.09.201] [Citation(s) in RCA: 42] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/20/2016] [Revised: 09/27/2016] [Accepted: 09/29/2016] [Indexed: 01/30/2023]
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30
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Chung RTM. Detoxification effects of phytonutrients against environmental toxicants and sharing of clinical experience on practical applications. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2017; 24:8946-8956. [PMID: 26310706 DOI: 10.1007/s11356-015-5263-3] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/04/2015] [Accepted: 08/17/2015] [Indexed: 06/04/2023]
Abstract
According to the Food and Health Bureau and Trade and Industry Department of the Hong Kong Government, 90 % of the total food supply in Hong Kong was imported from the Mainland China. In addition, the hidden or illegal use of prohibited pesticides, food adulteration (e.g., using industrial salt in food processing, using gutter oil as cooking oil), and pollutions were periodically reported by the media. Excessive exposure to toxic heavy metals or persistent organic pollutants (POPs) from diet or environmental is inevitable amid industrialization and pollution. Understanding of the detoxification ability among nutrients in plant-based food (i.e., phytonutrients in green tea, onion, garlic, coriander, and turmeric) offers therapeutic and preventive effects against the poisoning effects due to these pollutants. Oxidative stress and pro-inflammatory actions are the common mechanisms for heavy metals or POPs toxicities, while phytonutrients counteracts these cellular insults by anti-oxidation, upregulation of anti-inflammatory pathways, and chelation.
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31
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Michalak-Majewska M, Sołowiej B, SłAwińska A. Antioxidant Activity, Technological and Rheological Properties of Baked Rolls Containing Dried Onions (Allium cepaL.). J FOOD PROCESS PRES 2016. [DOI: 10.1111/jfpp.12914] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Monika Michalak-Majewska
- Department of Fruits, Vegetables and Mushrooms Technology; Faculty of Food Sciences and Biotechnology, University of Life Sciences in Lublin; Skromna 8 20-704 Lublin Poland
| | - Bartosz Sołowiej
- Department of Milk Technology and Hydrocolloids, Faculty of Food Sciences and Biotechnology; University of Life Sciences in Lublin; Skromna 8 20-704 Lublin Poland
| | - Aneta SłAwińska
- Department of Fruits, Vegetables and Mushrooms Technology; Faculty of Food Sciences and Biotechnology, University of Life Sciences in Lublin; Skromna 8 20-704 Lublin Poland
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32
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A review of the impact of preparation and cooking on the nutritional quality of vegetables and legumes. Int J Gastron Food Sci 2016. [DOI: 10.1016/j.ijgfs.2015.11.001] [Citation(s) in RCA: 139] [Impact Index Per Article: 17.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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33
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Influence of heat treatment on antioxidant capacity and (poly)phenolic compounds of selected vegetables. Food Chem 2016; 197:466-73. [DOI: 10.1016/j.foodchem.2015.10.139] [Citation(s) in RCA: 78] [Impact Index Per Article: 9.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/06/2015] [Revised: 10/13/2015] [Accepted: 10/28/2015] [Indexed: 11/21/2022]
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34
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Kim S, Lee S, Shin D, Yoo M. Change in organosulfur compounds in onion ( Allium cepa L.) during heat treatment. Food Sci Biotechnol 2016; 25:115-119. [PMID: 30263245 PMCID: PMC6049342 DOI: 10.1007/s10068-016-0017-7] [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: 07/06/2015] [Revised: 09/25/2015] [Accepted: 09/30/2015] [Indexed: 10/22/2022] Open
Abstract
Changes in contents of the S-alk(en)yl-L-cysteine sulfoxides (ACSOs) methiin, isoalliin, propiin, and cycloalliin in onions after boiling, frying, steaming, and microwaving were investigated using Liquid Chromatography Electrospray Ionization-Tandem Mass Spectrometry (LC/ESI-MS/MS). ACSOs contents increased by 34.2-568.0% during frying, steaming and microwaving, whereas ACSOs contents decreased by 32.6-69.4% during boiling. The methiin level in heat-treated onions ranged from 0.18 to 0.47 g/100 g of dry weight (DW), and the cycloalliin concentration in heat-treated onions ranged from 0.31 to 3.50 g/100 g of DW. The amount of isoalliin in processed onions was 0.34-3.32 g/100 g of DW, and propiin was 0.15-1.67 g/100 g of DW. Changes in the ACSO concentrations were dependent on the cooking method. The quality of heat processed onions was evaluated.
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Affiliation(s)
- Sunyoung Kim
- Food Analysis Center, Korea Food Research Institute, Seongnam, Gyeonggi, 13539 Korea
| | - Sanghee Lee
- Food Analysis Center, Korea Food Research Institute, Seongnam, Gyeonggi, 13539 Korea
| | - Dongbin Shin
- Food Analysis Center, Korea Food Research Institute, Seongnam, Gyeonggi, 13539 Korea
| | - Miyoung Yoo
- Food Analysis Center, Korea Food Research Institute, Seongnam, Gyeonggi, 13539 Korea
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35
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Sharma K, Mahato N, Nile SH, Lee ET, Lee YR. Economical and environmentally-friendly approaches for usage of onion (Allium cepa L.) waste. Food Funct 2016; 7:3354-69. [DOI: 10.1039/c6fo00251j] [Citation(s) in RCA: 62] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
General anatomy and different layers in onion.
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Affiliation(s)
- Kavita Sharma
- School of Chemical Engineering
- Yeungnam University
- Gyeongsan
- Republic of Korea
| | - Neelima Mahato
- School of Chemical Engineering
- Yeungnam University
- Gyeongsan
- Republic of Korea
| | - Shivraj Hariram Nile
- Department of Bio-resources and Food Science
- College of Life and Environmental Sciences
- Konkuk University
- Seoul 143-701
- South Korea
| | - Eul Tal Lee
- Department of Bio-resources and Food Science
- College of Life and Environmental Sciences
- Konkuk University
- Seoul 143-701
- South Korea
| | - Yong Rok Lee
- School of Chemical Engineering
- Yeungnam University
- Gyeongsan
- Republic of Korea
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36
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de Oliveira MR, Nabavi SM, Braidy N, Setzer WN, Ahmed T, Nabavi SF. Quercetin and the mitochondria: A mechanistic view. Biotechnol Adv 2015; 34:532-549. [PMID: 26740171 DOI: 10.1016/j.biotechadv.2015.12.014] [Citation(s) in RCA: 152] [Impact Index Per Article: 16.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/21/2015] [Revised: 12/24/2015] [Accepted: 12/26/2015] [Indexed: 12/24/2022]
Abstract
Quercetin is an important flavonoid that is ubiquitously present in the diet in a variety of fruits and vegetables. It has been traditionally viewed as a potent antioxidant and anti-inflammatory molecule. However, recent studies have suggested that quercetin may exert its beneficial effects independent of its free radical-scavenging properties. Attention has been placed on the effect of quercetin on an array of mitochondrial processes. Quercetin is now recognized as a phytochemical that can modulate pathways associated with mitochondrial biogenesis, mitochondrial membrane potential, oxidative respiration and ATP anabolism, intra-mitochondrial redox status, and subsequently, mitochondria-induced apoptosis. The present review evaluates recent evidence on the ability of quercetin to interact with the abovementioned pathways, and critically analyses how, such interactions can exert protection against mitochondrial damage in response to toxicity induced by several exogenously and endogenously-produced cellular stressors, and oxidative stress in particular.
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Affiliation(s)
- Marcos Roberto de Oliveira
- Department of Chemistry, ICET, Federal University of Mato Grosso (UFMT), Av. Fernando Corrêa da Costa, 2367, CEP 78060-900, Cuiabá, MT, Brazil.
| | - Seyed Mohammad Nabavi
- Applied Biotechnology Research Center, Baqiyatallah University of Medical Sciences, Tehran, Iran
| | - Nady Braidy
- Centre for Healthy Brain Ageing, School of Psychiatry, University of New South Wales, Australia
| | - William N Setzer
- Department of Chemistry, University of Alabama in Huntsville, Huntsville, AL 35899, USA
| | - Touqeer Ahmed
- Atta-ur-Rahman School of Applied Biosciences, National University of Sciences and Technology, Islamabad, Pakistan
| | - Seyed Fazel Nabavi
- Applied Biotechnology Research Center, Baqiyatallah University of Medical Sciences, Tehran, Iran
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37
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Bystricka J, Musilova J, Tomas J, Noskovic J, Dadákova E, Kavalcova P. Dynamics of quercetin formation in onion (Allium cepaL.) during vegetation. ACTA ALIMENTARIA 2015. [DOI: 10.1556/aalim.2014.0016] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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38
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Devisetti R, Sreerama YN, Bhattacharya S. Processing effects on bioactive components and functional properties of moringa leaves: development of a snack and quality evaluation. Journal of Food Science and Technology 2015; 53:649-57. [PMID: 26787984 DOI: 10.1007/s13197-015-1962-5] [Citation(s) in RCA: 35] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 07/08/2015] [Accepted: 07/14/2015] [Indexed: 11/29/2022]
Abstract
The effect of alkali pre-treatment on the nutritional, anti-nutritional and functional properties of moringa (Moringa oleifera) leaf flour (MLF), and sensory assessment of MLF-based snack product was investigated. The pre-treatment reduced the content of anti-nutrients, but improved the functional properties of MLF. The MLF-based ready-to-eat puffed snack exhibited high protein (21.6 g/100 g) and dietary fiber (14.8 g/100 g) contents while it contained a low fat content of 3.7 g/100 g. The HPLC analysis of phenolics revealed that chlorogenic and gallic acids were the predominant phenolic acids present in the raw leaf flour, whereas p-coumaric, caffeic and gallic acids were the major phenolic acids in the pre-treated leaf flour. Flavonoids such as catechin, kaempferol, rutin and luteolin were present in both MLFs and the prepared snack. Overall sensory quality indicated that the snacks had acceptable textural attributes and improved nutritional profile at the 20 % level of substitution. It is possible to develop a ready-to-eat convenience food product with good functional and nutritional properties using pre-treated moringa leaf.
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Affiliation(s)
- Rajesh Devisetti
- Department of Grain Science and Technology, CSIR-Central Food Technological Research Institute, Mysore, 570020 India
| | - Yadahally N Sreerama
- Department of Grain Science and Technology, CSIR-Central Food Technological Research Institute, Mysore, 570020 India
| | - Sila Bhattacharya
- Department of Grain Science and Technology, CSIR-Central Food Technological Research Institute, Mysore, 570020 India
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Process of formulating USDA's Expanded Flavonoid Database for the Assessment of Dietary intakes: a new tool for epidemiological research. Br J Nutr 2015; 114:472-80. [PMID: 26119062 DOI: 10.1017/s0007114515001580] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
Abstract
The scientific community continues to be interested in potential links between flavonoid intakes and beneficial health effects associated with certain chronic diseases such as CVD, some cancers and type 2 diabetes. Three separate flavonoid databases (Flavonoids, Isoflavones and Proanthocyanidins) developed by the USDA Agricultural Research Service since 1999 with frequent updates have been used to estimate dietary flavonoid intakes, and investigate their health effects. However, each of these databases contains only a limited number of foods. The USDA has constructed a new Expanded Flavonoids Database for approximately 2900 commonly consumed foods, using analytical values from their existing flavonoid databases (Flavonoid Release 3.1 and Isoflavone Release 2.0) as the foundation to calculate values for all the twenty-nine flavonoid compounds included in these two databases. Thus, the new database provides full flavonoid profiles for twenty-nine predominant dietary flavonoid compounds for every food in the database. Original analytical values in Flavonoid Release 3.1 and Isoflavone Release 2.0 for corresponding foods were retained in the newly constructed database. Proanthocyanidins are not included in the expanded database. The process of formulating the new database includes various calculation techniques. This article describes the process of populating values for the twenty-nine flavonoid compounds for every food in the dataset, along with challenges encountered and resolutions suggested. The new expanded flavonoid database released on the Nutrient Data Laboratory's website would provide uniformity in estimations of flavonoid content in foods and will be a valuable tool for epidemiological studies to assess dietary intakes.
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Sharma K, Ko EY, Assefa AD, Ha S, Nile SH, Lee ET, Park SW. Temperature-dependent studies on the total phenolics, flavonoids, antioxidant activities, and sugar content in six onion varieties. J Food Drug Anal 2015; 23:243-252. [PMID: 28911379 PMCID: PMC9351770 DOI: 10.1016/j.jfda.2014.10.005] [Citation(s) in RCA: 128] [Impact Index Per Article: 14.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2014] [Revised: 09/19/2014] [Accepted: 10/02/2014] [Indexed: 01/03/2023] Open
Abstract
Heating effect on total phenol, flavonoids, antioxidant activity, and sugar content of six onion varieties has been quantitatively investigated to explore the effect of different temperatures. The onion varieties comprised one red-skinned variety, two white-skinned varieties, and three yellow-skinned varieties. The heating temperature was scanned at 80°C, 100°C, 120°C, and 150°C for 30 minutes each, and quantitative analysis was performed relative to the powdered onion at ambient temperature. Quercetin, glucosides and sugar content were analyzed using high-performance liquid chromatography. The total phenolic and antioxidant content increased in all six varieties. The total flavonoid levels showed a considerable change. On heating the onion samples at 120°C for 30 minutes, the red-skinned variety showed the highest level of total phenolic content [13712.67 ± 1034.85 μg of gallic acid equivalent/g dry weight (μg GAE/g DW)] and total flavonoids [3456.00 ± 185.82 μg of quercetin equivalents/g dry weight (μg Q/g DW)], whereas the content of total phenolics and total flavonoids were 13611.83 ± 341.61 μg GAE/g DW and 3482.87 ± 117.17 μg Q/g DW, respectively, for the yellow-skinned (Sunpower) variety. Quercetin and its glucoside contents increased up to 120°C and then decreased at 150°C, whereas the sugar content continuously decreased with heating. All cultivars showed the same pattern in the heating effect, and the predominant flavonoids were destroyed at higher temperatures. Therefore, it is improper to expose onion powder to a temperature higher than 120°C.
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Human exposure modelling of quercetin in onions (Allium cepa L.) following thermal processing. Food Chem 2015; 187:135-9. [PMID: 25977008 DOI: 10.1016/j.foodchem.2015.04.035] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/18/2014] [Revised: 03/20/2015] [Accepted: 04/15/2015] [Indexed: 11/20/2022]
Abstract
Post-harvest treatment can influence levels of secondary metabolites in fruits and vegetables. Onions contain high levels of quercetin but are commonly heat-treated before consumption. Hence, the objective of this study was to examine the effect of cooking treatments on the flavonoid (3,4'-Qdg and 4'-Qmg) concentrations in onion and to determine, by simulation modelling, probable human exposure. Onion samples (n=3) were cooked using three processes (fry, bake and steam) for three time intervals (5, 10 and 15 min). Frying (<10 min) was the ideal cooking method which retained concentrations of 3,4'-Qdg and 4'-Qmg at >50%. Thermal processing (>10 min) was shown to decrease quercetin content in all samples. The simulation model predicted human absorption and exposure. Steaming (15 min) resulted in the lowest quercetin exposure, with mean values of 4000 and 400 μg/day for 3,4'-Qdg and 4'-Qmg, respectively. Untreated onions had mean exposures of 14,000 and 3000 μg/day for 3,4'-Qdg and 4'-Qmg, respectively.
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Dwiecki K, Kwiatkowska P, Siger A, Staniek H, Nogala-Kałucka M, Polewski K. Determination of quercetin in onion (Allium cepa) using β-cyclodextrin-coated CdSe/ZnS quantum dot-based fluorescence spectroscopic technique. Int J Food Sci Technol 2015. [DOI: 10.1111/ijfs.12772] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Krzysztof Dwiecki
- Department of Food Biochemistry and Analysis; Poznan University of Life Sciences; Mazowiecka 48 60-623 Poznan Poland
| | - Paulina Kwiatkowska
- Department of Food Biochemistry and Analysis; Poznan University of Life Sciences; Mazowiecka 48 60-623 Poznan Poland
| | - Aleksander Siger
- Department of Food Biochemistry and Analysis; Poznan University of Life Sciences; Mazowiecka 48 60-623 Poznan Poland
| | - Halina Staniek
- Department of Human Nutrition and Hygiene; Poznan University of Life Sciences; Wojska Polskiego 31 60-624 Poznań Poland
| | - Małgorzata Nogala-Kałucka
- Department of Food Biochemistry and Analysis; Poznan University of Life Sciences; Mazowiecka 48 60-623 Poznan Poland
| | - Krzysztof Polewski
- Department of Physics; Poznan University of Life Sciences; Wojska Polskiego 38/42 60-637 Poznan Poland
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Rothwell JA, Medina-Remón A, Pérez-Jiménez J, Neveu V, Knaze V, Slimani N, Scalbert A. Effects of food processing on polyphenol contents: a systematic analysis using Phenol-Explorer data. Mol Nutr Food Res 2015; 59:160-70. [PMID: 25338821 DOI: 10.1002/mnfr.201400494] [Citation(s) in RCA: 80] [Impact Index Per Article: 8.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2014] [Revised: 10/10/2014] [Accepted: 10/15/2014] [Indexed: 11/11/2022]
Abstract
SCOPE The Phenol-Explorer web database (http://www.phenol-explorer.eu) was recently updated with new data on polyphenol retention due to food processing. Here, we analyze these data to investigate the effect of different variables on polyphenol content and make recommendations aimed at refining estimation of intake in epidemiological studies. METHODS AND RESULTS Data on the effects of processing upon 161 polyphenols compiled for the Phenol-Explorer database were analyzed to investigate the effects of polyphenol structure, food, and process upon polyphenol loss. These were expressed as retention factors (RFs), fold changes in polyphenol content due to processing. Domestic cooking of common plant foods caused considerable losses (median RF = 0.45-0.70), although variability was high. Food storage caused fewer losses, regardless of food or polyphenol (median RF = 0.88, 0.95, 0.92 for ambient, refrigerated, and frozen storage, respectively). The food under study was often a more important determinant of retention than the process applied. CONCLUSION Phenol-Explorer data enable polyphenol losses due to processing from many different foods to be rapidly compared. Where experimentally determined polyphenol contents of a processed food are not available, only published RFs matching at least the food and polyphenol of interest should be used when building food composition tables for epidemiological studies.
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Affiliation(s)
- Joseph A Rothwell
- International Agency for Research on Cancer (IARC), Nutrition and Metabolism Section, Biomarkers Group, Lyon, France
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Ulbrich K, Reichardt N, Braune A, Kroh LW, Blaut M, Rohn S. The microbial degradation of onion flavonol glucosides and their roasting products by the human gut bacteria Eubacterium ramulus and Flavonifractor plautii. Food Res Int 2015. [DOI: 10.1016/j.foodres.2014.11.051] [Citation(s) in RCA: 6] [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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Ko EY, Nile SH, Sharma K, Li GH, Park SW. Effect of different exposed lights on quercetin and quercetin glucoside content in onion (Allium cepa L.). Saudi J Biol Sci 2014; 22:398-403. [PMID: 26150744 PMCID: PMC4486465 DOI: 10.1016/j.sjbs.2014.11.012] [Citation(s) in RCA: 42] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/13/2014] [Revised: 11/04/2014] [Accepted: 11/09/2014] [Indexed: 11/16/2022] Open
Abstract
Quercetin and quercetin glucosides are the major flavonols present in onion (Allium cepa L.) and are predominantly present as quercetin, quercetin-3,4'-diglucoside and quercetin-4'-glucoside. Effect of different light wavelengths on onion after harvest and storage, with fluorescent, blue, red and ultra violet light influenced the quercetin and quercetin glucosides profile. In a peeled onion, all the light treatments elevated quercetin content in bulb. Among them, particularly fluorescent light effect was more eminent which stimulates the maximum synthesis of quercetin in onion. In case of whole onion bulb, skin and pulp showed different responses to light treatment, respectively. The pulp had the highest quercetin glucosides under blue light, whereas the lowest under fluorescent light. Onion skin showed nearly opposite pattern as compared to the pulp. In particular, light treatment proved to be a better way to increase the level of quercetin content in onions which might be utilized for industrial production of bioactive compounds from onion and onion waste products.
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Affiliation(s)
- Eun Young Ko
- Department of Bioresources and Food Science, College of Life and Environmental Sciences, Konkuk University, Seoul 143-701, Republic of Korea
| | - Shivraj Hariram Nile
- Department of Bioresources and Food Science, College of Life and Environmental Sciences, Konkuk University, Seoul 143-701, Republic of Korea
| | - Kavita Sharma
- Department of Bioresources and Food Science, College of Life and Environmental Sciences, Konkuk University, Seoul 143-701, Republic of Korea
| | - Guan Hao Li
- Department of Food Science, Agricultural College, Yanbian University, Park Road 977, Yanji City, Jilin Province 133002, China
| | - Se Won Park
- Department of Bioresources and Food Science, College of Life and Environmental Sciences, Konkuk University, Seoul 143-701, Republic of Korea
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Pérez-Gregorio MR, Regueiro J, Simal-Gándara J, Rodrigues AS, Almeida DPF. Increasing the added-value of onions as a source of antioxidant flavonoids: a critical review. Crit Rev Food Sci Nutr 2014; 54:1050-62. [PMID: 24499121 DOI: 10.1080/10408398.2011.624283] [Citation(s) in RCA: 58] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
Abstract
Flavonoids are a large and diverse group of polyphenolic compounds with antioxidant effects. While the flavonoid content and composition profile clearly reflect the genetic background of the cultivar, environmental conditions and agronomic practices are also determinants for the composition of crops at harvest. Considerable research has been directed toward understanding the nature of polyphenols in different products and the factors influencing their accumulation. This review examines the flavonoids as a class of compounds, the role these compounds play in the plant, their contributions to product quality, and recent research on the impacts of environmental factors and cultural practices on flavonoid content in onions, highlighting how this knowledge may be used to modulate their polyphenolic composition at harvest or during post-harvest handling.
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Affiliation(s)
- M R Pérez-Gregorio
- a Institute of Advanced Chemistry of Catalonia (IQAC) , Spanish National Research Council (CSIC) , Jordi Girona 18-26 , E-08034 , Barcelona , Spain
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Mnayer D, Fabiano-Tixier AS, Petitcolas E, Ruiz K, Hamieh T, Chemat F. Simultaneous Extraction of Essential Oils and Flavonoids from Onions Using Turbo Extraction-Distillation. FOOD ANAL METHOD 2014. [DOI: 10.1007/s12161-014-9884-9] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
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Antioxidant activities of onion (Allium cepa L.) peel extracts produced by ethanol, hot water, and subcritical water extraction. Food Sci Biotechnol 2014. [DOI: 10.1007/s10068-014-0084-6] [Citation(s) in RCA: 43] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022] Open
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Plaza M, Pozzo T, Liu J, Gulshan Ara KZ, Turner C, Nordberg Karlsson E. Substituent effects on in vitro antioxidizing properties, stability, and solubility in flavonoids. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:3321-33. [PMID: 24650232 DOI: 10.1021/jf405570u] [Citation(s) in RCA: 101] [Impact Index Per Article: 10.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/14/2023]
Abstract
Antioxidants are widely used by humans, both as dietary supplements and as additives to different types of products. The desired properties of an antioxidant often include a balance between the antioxidizing capacity, stability, and solubility. This review focuses on flavonoids, which are naturally occurring antioxidants, and different common substituent groups on flavonoids and how these affect the properties of the molecules in vitro. Hydroxyl groups on flavonoids are both important for the antioxidizing capacity and key points for further modification resulting in O-methylation, -glycosylation, -sulfation, or -acylation. The effects of O-glycosylation and acylation are discussed as these types of substitutions have been most explored in vitro concerning antioxidizing properties as well as stability and solubility. Possibilities to control the properties by enzymatic acylation and glycosylation are also reviewed, showing that depending on the choice of enzyme and substrate, regioselective results can be obtained, introducing possibilities for more targeted production of antioxidants with predesigned properties.
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Affiliation(s)
- Merichel Plaza
- Department of Chemistry, Centre for Analysis and Synthesis, and ‡Department of Chemistry, Biotechnology, Lund University , P.O. Box 124, SE-221 00 Lund, Sweden
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Ghimeray AK, Sharma P, Phoutaxay P, Salitxay T, Woo SH, Park SU, Park CH. Far infrared irradiation alters total polyphenol, total flavonoid, antioxidant property and quercetin production in tartary buckwheat sprout powder. J Cereal Sci 2014. [DOI: 10.1016/j.jcs.2013.12.007] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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