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Zhang X, Hu G, Xu C, Nie W, Cai K, Fang H, Xu B. Inhibition of benzo[a]pyrene formation in charcoal-grilled pork sausages by ginger and its key compounds. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:2838-2847. [PMID: 36700254 DOI: 10.1002/jsfa.12470] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/27/2022] [Revised: 01/22/2023] [Accepted: 01/26/2023] [Indexed: 06/17/2023]
Abstract
BACKGROUND Ginger and its extracts have been frequently used in food processing and pharmaceuticals. However, the influence of ginger and its key compounds on benzo[a]pyrene (BaP) production in meat processing has not been investigated. The purpose of this study was to explore the effect of application of ginger and its important active ingredients on BaP formation and the mechanism of inhibiting BaP formation in charcoal-grilled pork sausages. RESULTS The DPPH scavenging (23.59-59.67%) activity and the inhibition rate of BaP (42.1-68.9%) were significantly increased (P < 0.05) with increasing ginger addition. The active components extracted by supercritical carbon dioxide from ginger were identified by gas chromatography-mass spectrometry and 14 representative compounds (four terpenes, two alcohols, two aldehydes, four phenols and two other compounds, totaling 77.57% of the detected compounds) were selected. The phenolic compounds (eugenol, 6-gingerol, 6-paradol and 6-shogaol, accounting for 29.73% of the total composition) in ginger played a key role and had the strongest inhibitory effect on BaP (61.2-68.2%), whereas four other kinds of compound showed obviously feeble inhibitory activity (6.47-17.9%). Charcoal-grilled sausages with phenolic substances had lower values of thiobarbituric acid-reactive substances, carbonyl and diene (three classic indicators of lipid oxidation) (P < 0.05). CONCLUSION Ginger and its key compounds could effectively inhibit the formation of BaP in charcoal-grilled pork sausages. Phenolic compounds make the strongest contribution to the inhibition of Bap formation, and the inhibitory mechanism was related to the inhibition of lipid oxidation. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Xiaomin Zhang
- Engineering Research Center of Bio-Process, Ministry of Education, Hefei University of Technology, Hefei, China
| | - Gaofeng Hu
- Engineering Research Center of Bio-Process, Ministry of Education, Hefei University of Technology, Hefei, China
| | - Chaoyang Xu
- Engineering Research Center of Bio-Process, Ministry of Education, Hefei University of Technology, Hefei, China
| | - Wen Nie
- Engineering Research Center of Bio-Process, Ministry of Education, Hefei University of Technology, Hefei, China
| | - Kezhou Cai
- Engineering Research Center of Bio-Process, Ministry of Education, Hefei University of Technology, Hefei, China
| | - Hongmei Fang
- Institute of Yeji Mutton Industry Development and Research, Hefei University of Technology, Hefei, China
| | - Baocai Xu
- Engineering Research Center of Bio-Process, Ministry of Education, Hefei University of Technology, Hefei, China
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Impact of Longkong Pericarp Extract on the Physicochemical Properties of Alginate-Based Edible Nanoparticle Coatings and Quality Maintenance of Shrimp ( Penaeus monodon) during Refrigerated Storage. Foods 2023; 12:foods12051103. [PMID: 36900621 PMCID: PMC10000639 DOI: 10.3390/foods12051103] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2023] [Revised: 02/27/2023] [Accepted: 03/03/2023] [Indexed: 03/08/2023] Open
Abstract
The objective of this study was to evaluate the impact of varying concentrations of longkong pericarp extract (LPE) on the physicochemical properties of alginate-based edible nanoparticle coatings (NP-ALG) on shrimp. For developing the nanoparticles, the alginate coating emulsion with different LPE concentrations (0.5, 1.0, and 1.5%) was ultrasonicated at 210 W with a frequency of 20 kHz for 10 min and a pulse duration of 1s on and 4 off. After that, the coating emulsion was separated into four treatments (T): T1: Coating solution containing basic ALG composition and without the addition of LPE or ultrasonication treatment; T2: ALG coating solution converted into nano-sized particles with ultrasonication and containing 0.5% LPE; T3: ALG coating solution converted into nano-sized particles with ultrasonication and containing 1.0% LPE; T4: ALG coating solution converted into nano-sized particles with ultrasonication and containing 1.5% LPE. A control (C) was also used, where distilled water was used instead of ALG coating. Before coating the shrimp, all the coating materials were tested for pH, viscosity, turbidity, whiteness index, particle size, and polydispersity index. The control samples had the highest pH and whiteness index and was followed by the lowest viscosity and turbidity (p < 0.05). Among the T1-T4 coating materials, T4 coating had higher turbidity, particle size, polydispersity index, but lower pH, viscosity, and whiteness index (p < 0.05). To study the quality and shelf-life of the shrimp, all coated shrimp samples were refrigerated at 4 °C for a period of 14 days. At 2-day intervals, physiochemical and microbial analyses were performed. The coated shrimp also had a lower increase in pH and weight loss over the storage period (p < 0.05). Coatings containing 1.5% LPE significantly reduced the polyphenol oxidase activity in the shrimp (p > 0.05). The addition of LPE to NP-ALG coatings demonstrated dose-dependent antioxidant activity against protein and lipid oxidation. The highest LPE concentration (1.5%) led to increased total and reactive sulfhydryl content, along with a significant decrease in carbonyl content, peroxide value, thiobarbituric acid reactive substances, p-anisidine, and totox values at the end of the storage period (p < 0.05). Additionally, NP-ALG-LPE coated shrimp samples exhibited an excellent antimicrobial property and significantly inhibited the growth of total viable count, lactic acid bacteria, Enterobacteriaceae, and psychotropic bacteria during storage. These results suggested that NP-ALG-LPE 1.5% coatings effectively maintained the quality as well as extended the shelf-life of shrimp during 14 days of refrigerated storage. Therefore, the use of nanoparticle-based LPE edible coating could be a new and effective way to maintain the quality of shrimp during prolonged storage.
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Conductometric Studies of Formation the Inclusion Complexes of Phenolic Acids with β-Cyclodextrin and 2-HP-β-Cyclodextrin in Aqueous Solutions. Molecules 2022; 28:molecules28010292. [PMID: 36615484 PMCID: PMC9822027 DOI: 10.3390/molecules28010292] [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: 12/01/2022] [Revised: 12/27/2022] [Accepted: 12/28/2022] [Indexed: 12/31/2022] Open
Abstract
An attempt was made to evaluate the possibility of creating and assessing the stability of inclusion complexes of selected phenolic acids [trans-4-hydroxycinnamic acid (trans-p-coumaric acid), trans-3,4-dihydroxycinnamic acid (trans-caffeic acid), trans-4-hydroxy-3-methoxycinnamic acid, (trans-ferulic acid) and trans-3-phenylacrylic acid (trans-cinnamic acid)] with β-cyclodextrin and 2-HP-β-cyclodextrin in aqueous solutions in a wide temperature range 283.15 K-313.15 K. On the basis of the values of the limiting molar conductivity (ΛCDNaDod), calculated from the experimental data, the values of the formation constants and the thermodynamic functions of formation (standard enthalpy, entropy, and Gibs standard enthalpy) of the studied complexes were determined. It has been found that the stability of the studied complexes increases with lowering of the molar mass of cyclodextrin and lowering of the temperature.
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4
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Zang E, Jiang L, Cui H, Li X, Yan Y, Liu Q, Chen Z, Li M. Only Plant-based Food Additives: An Overview on Application, Safety, and Key Challenges in the Food Industry. FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2022.2062764] [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)
- Erhuan Zang
- Department of Pharmacy, Baotou Medical College, Baotou, Inner Mongolia, China
| | - Linlin Jiang
- Department of Pharmacy, Inner Mongolia Medical University, Hohhot, Inner Mongolia, China
| | - Hongwei Cui
- Clinical research center, The Affiliated Hospital of Inner Mongolia Medical University/Key Laboratory of Medical Cell Biology of Inner Mongolia Autonomous Region, Hohhot, Inner Mongolia, China
| | - Xing Li
- Department of Pharmacy, Baotou Medical College, Baotou, Inner Mongolia, China
| | - Yumei Yan
- Department of Pharmacy, Baotou Medical College, Baotou, Inner Mongolia, China
| | - Qian Liu
- Department of Pharmacy, Baotou Medical College, Baotou, Inner Mongolia, China
| | - Ziwei Chen
- Department of Pharmacy, Baotou Medical College, Baotou, Inner Mongolia, China
| | - Minhui Li
- Department of Pharmacy, Baotou Medical College, Baotou, Inner Mongolia, China
- Department of Pharmacy, Inner Mongolia Medical University, Hohhot, Inner Mongolia, China
- Pharmaceutical Laboratory, Inner Mongolia Hospital of Traditional Chinese Medicine, Hohhot, Inner Mongolia, China
- Inner Mongolia Institute of Traditional Chinese and Mongolian Medicine, Hohhot, Inner Mongolia, China
- Inner Mongolia Key Laboratory of Characteristic Geoherbs Resources Protection and Utilization, Baotou Medical College, Baotou, Inner Mongolia, China
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5
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Do DTB, Bui TH, Phan DTA. Persea Americana Mill seed extracts: Understanding insights into the antioxidant and antityrosinase activities and effects on preserving qualities of whiteleg shrimp (Litopenaus vannamei) during refrigerated storage. Food Chem 2022; 373:131469. [PMID: 34731813 DOI: 10.1016/j.foodchem.2021.131469] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2021] [Revised: 09/20/2021] [Accepted: 10/22/2021] [Indexed: 11/04/2022]
Abstract
An ethanol extract of avocado seed (TN-1) and six smaller fractions (PD-1 to PD-6) were prepared. Most of the extracts exhibited scavenging DPPH radical, reducing Fe3+ to Fe2+, and inhibiting polyphenoloxidase, consistently matching with their high polyphenolic content (p < 0.05). Most of the 47 compounds identified from TN-1 were classified into phenolic acid, condensed tannin, flavonoid, fatty acids, and alkaloids. Two extracts TN-1 and PD-2 (0.025%, w/v) were used to treat white-leg shrimp and the quality changes were evaluated compared to those treated with sodium metabisulfite (1.25%, w/v) and controls (without treatment) during 8-day storage at 2 °C. Changes in melanosis scores, lipid peroxidation, pHs, microorganisms, and nutrient in shrimps treated with the extracts were comparable to or even much better than others. These results promise a potential use of avocado seed extract as a cost-effective, eco-friendly, and effective alternative to commercial additives in shrimp storage.
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Affiliation(s)
- Duyen Thi Bich Do
- Faculty of Chemical and Food Technology, Ho Chi Minh City University of Technology and Education, Ho Chi Minh City 70000, Viet Nam
| | - Trung Huu Bui
- Faculty of Chemical and Food Technology, Ho Chi Minh City University of Technology and Education, Ho Chi Minh City 70000, Viet Nam.
| | - Dao Thi Anh Phan
- Faculty of Chemical and Food Technology, Ho Chi Minh City University of Technology and Education, Ho Chi Minh City 70000, Viet Nam.
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6
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Wang J, Han L, Wang D, Sun Y, Huang J, Shahidi F. Stability and stabilization of omega-3 oils: A review. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.09.018] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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7
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Diniz LRL, Elshabrawy HA, Souza MTDS, Duarte ABS, Datta S, de Sousa DP. Catechins: Therapeutic Perspectives in COVID-19-Associated Acute Kidney Injury. Molecules 2021; 26:molecules26195951. [PMID: 34641495 PMCID: PMC8512361 DOI: 10.3390/molecules26195951] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/16/2021] [Revised: 09/21/2021] [Accepted: 09/22/2021] [Indexed: 12/14/2022] Open
Abstract
Data obtained from several intensive care units around the world have provided substantial evidence of the strong association between impairment of the renal function and in-hospital deaths of critically ill COVID-19 patients, especially those with comorbidities and requiring renal replacement therapy (RRT). Acute kidney injury (AKI) is a common renal disorder of various etiologies characterized by a sudden and sustained decrease of renal function. Studies have shown that 5–46% of COVID-19 patients develop AKI during hospital stay, and the mortality of those patients may reach up to 100% depending on various factors, such as organ failures and RRT requirement. Catechins are natural products that have multiple pharmacological activities, including anti-coronavirus and reno-protective activities against kidney injury induced by nephrotoxic agents, obstructive nephropathies and AKI accompanying metabolic and cardiovascular disorders. Therefore, in this review, we discuss the anti-SARS-CoV-2 and reno-protective effects of catechins from a mechanistic perspective. We believe that catechins may serve as promising therapeutics in COVID-19-associated AKI due to their well-recognized anti-SARS-CoV-2, and antioxidant and anti-inflammatory properties that mediate their reno-protective activities.
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Affiliation(s)
| | - Hatem A. Elshabrawy
- Department of Molecular and Cellular Biology, College of Osteopathic Medicine, Sam Houston State University, Conroe, TX 77304, USA;
| | | | | | - Sabarno Datta
- College of Osteopathic Medicine, Sam Houston State University, Conroe, TX 77304, USA;
| | - Damião Pergentino de Sousa
- Department of Pharmaceutical Sciences, Federal University of Paraíba, João Pessoa 58051-970, PB, Brazil;
- Correspondence: ; Tel.: +55-83-3216-7347
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8
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Javed M, Munir S, Iqbal N, Xiong S, Liu Y. Influence of Rosmarinic Acid on Biochemical and Structural Properties of Silver Carp Myofibrillar Protein under MetHemoglobin Catalyzed Docosahexaenoic Acid Oxidative Stress. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2021. [DOI: 10.1080/10498850.2021.1973635] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Miral Javed
- College of Food Science and Technology, National R & D Branch Centre for Conventional Freshwater Fish Processing, Huazhong Agricultural University, Wuhan, P. R. China
| | - Sadia Munir
- College of Food Science and Technology, National R & D Branch Centre for Conventional Freshwater Fish Processing, Huazhong Agricultural University, Wuhan, P. R. China
| | - Nayyar Iqbal
- College of Food Science and Technology, National R & D Branch Centre for Conventional Freshwater Fish Processing, Huazhong Agricultural University, Wuhan, P. R. China
| | - Shanbai Xiong
- College of Food Science and Technology, National R & D Branch Centre for Conventional Freshwater Fish Processing, Huazhong Agricultural University, Wuhan, P. R. China
| | - Youming Liu
- College of Food Science and Technology, National R & D Branch Centre for Conventional Freshwater Fish Processing, Huazhong Agricultural University, Wuhan, P. R. China
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9
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Reichert KP, Castro MFV, Assmann CE, Bottari NB, Miron VV, Cardoso A, Stefanello N, Morsch VMM, Schetinger MRC. Diabetes and hypertension: Pivotal involvement of purinergic signaling. Biomed Pharmacother 2021; 137:111273. [PMID: 33524787 PMCID: PMC7846467 DOI: 10.1016/j.biopha.2021.111273] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2020] [Revised: 12/11/2020] [Accepted: 12/26/2020] [Indexed: 02/07/2023] Open
Abstract
Diabetes mellitus (DM) and hypertension are highly prevalent worldwide health problems and frequently associated with severe clinical complications, such as diabetic cardiomyopathy, nephropathy, retinopathy, neuropathy, stroke, and cardiac arrhythmia, among others. Despite all existing research results and reasonable speculations, knowledge about the role of purinergic system in individuals with DM and hypertension remains restricted. Purinergic signaling accounts for a complex network of receptors and extracellular enzymes responsible for the recognition and degradation of extracellular nucleotides and adenosine. The main components of this system that will be presented in this review are: P1 and P2 receptors and the enzymatic cascade composed by CD39 (NTPDase; with ATP and ADP as a substrate), CD73 (5′-nucleotidase; with AMP as a substrate), and adenosine deaminase (ADA; with adenosine as a substrate). The purinergic system has recently emerged as a central player in several physiopathological conditions, particularly those linked to inflammatory responses such as diabetes and hypertension. Therefore, the present review focuses on changes in both purinergic P1 and P2 receptor expression as well as the activities of CD39, CD73, and ADA in diabetes and hypertension conditions. It can be postulated that the manipulation of the purinergic axis at different levels can prevent or exacerbate the insurgency and evolution of diabetes and hypertension working as a compensatory mechanism.
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Affiliation(s)
- Karine Paula Reichert
- Department of Biochemistry and Molecular Biology, Post-Graduation Program of Biological Sciences: Toxicological Biochemistry, CCNE, Federal University of Santa Maria, Santa Maria, RS, Brazil
| | - Milagros Fanny Vera Castro
- Department of Biochemistry and Molecular Biology, Post-Graduation Program of Biological Sciences: Toxicological Biochemistry, CCNE, Federal University of Santa Maria, Santa Maria, RS, Brazil
| | - Charles Elias Assmann
- Department of Biochemistry and Molecular Biology, Post-Graduation Program of Biological Sciences: Toxicological Biochemistry, CCNE, Federal University of Santa Maria, Santa Maria, RS, Brazil
| | - Nathieli Bianchin Bottari
- Department of Biochemistry and Molecular Biology, Post-Graduation Program of Biological Sciences: Toxicological Biochemistry, CCNE, Federal University of Santa Maria, Santa Maria, RS, Brazil
| | - Vanessa Valéria Miron
- Department of Biochemistry and Molecular Biology, Post-Graduation Program of Biological Sciences: Toxicological Biochemistry, CCNE, Federal University of Santa Maria, Santa Maria, RS, Brazil
| | - Andréia Cardoso
- Academic Coordination, Medicine, Campus Chapecó, Federal University of Fronteira Sul, Chapecó, SC, Brazil
| | - Naiara Stefanello
- Department of Biochemistry and Molecular Biology, Post-Graduation Program of Biological Sciences: Toxicological Biochemistry, CCNE, Federal University of Santa Maria, Santa Maria, RS, Brazil
| | - Vera Maria Melchiors Morsch
- Department of Biochemistry and Molecular Biology, Post-Graduation Program of Biological Sciences: Toxicological Biochemistry, CCNE, Federal University of Santa Maria, Santa Maria, RS, Brazil
| | - Maria Rosa Chitolina Schetinger
- Department of Biochemistry and Molecular Biology, Post-Graduation Program of Biological Sciences: Toxicological Biochemistry, CCNE, Federal University of Santa Maria, Santa Maria, RS, Brazil.
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10
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Rico D, Albertos I, Martinez-Alvarez O, Lopez-Caballero ME, Martin-Diana AB. Use of Sea Fennel as a Natural Ingredient of Edible Films for Extending the Shelf Life of Fresh Fish Burgers. Molecules 2020; 25:molecules25225260. [PMID: 33187370 PMCID: PMC7696230 DOI: 10.3390/molecules25225260] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/21/2020] [Revised: 11/06/2020] [Accepted: 11/09/2020] [Indexed: 11/21/2022] Open
Abstract
The growing interest from consumers toward healthy and nutritious products and their benefits for health has increased the consumption of whole and processed fish. One of the main problems of fish is the short shelf life, especially when it is processed as in the case of burgers. The use of edible coating is an interesting strategy to extend the quality and safety of the product, reducing the need for artificial preservatives. This study evaluated the use of chitosan-based edible film formulated with sea fennel plant and sea fennel extracts. The analyses showed than the use of edible film extended the shelf life of fish burgers regardless of the incorporation of sea fennel mainly associated to the gas barrier properties and selective permeability of the film applied to the fish surface. The incorporation of sea fennel in the films did not produce any antimicrobial enhancement, although sea fennel (mostly extract) produced a better pH and enhanced the antioxidant properties and lipid oxidation of fish burgers. However, sensory analyses showed than fish burgers coated with sea fennel film plant had better acceptability than those with sea fennel extracts, probably due to the better odour and colour of the whole plant during storage. The study showed that the use of sea fennel plant at 12.5% extended the shelf life of fish burgers using a safe and clean label strategy.
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Affiliation(s)
- Daniel Rico
- Subdirection of Research and Technology, Agro-Technological Institute of Castilla y León, Consejería de Agricultura y Ganadería, Finca de Zamadueñas, Ctra. Burgos km. 119, 47171 Valladolid, Spain;
- Correspondence: ; Tel.: +34-983-415307
| | - Irene Albertos
- Santa Teresa de Jesús Catholic University of Ávila (UCAV), Calle Canteros s/n, 05005 Ávila, Spain;
| | - Oscar Martinez-Alvarez
- Institute of Food Science, Technology and Nutrition (ICTAN, CSIC), 10, Jose Antonio Novais, St., 28040 Madrid, Spain; (O.M.-A.); (M.E.L.-C.)
| | - M. Elvira Lopez-Caballero
- Institute of Food Science, Technology and Nutrition (ICTAN, CSIC), 10, Jose Antonio Novais, St., 28040 Madrid, Spain; (O.M.-A.); (M.E.L.-C.)
| | - Ana Belen Martin-Diana
- Subdirection of Research and Technology, Agro-Technological Institute of Castilla y León, Consejería de Agricultura y Ganadería, Finca de Zamadueñas, Ctra. Burgos km. 119, 47171 Valladolid, Spain;
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11
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Gemechu FG. Embracing nutritional qualities, biological activities and technological properties of coffee byproducts in functional food formulation. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.08.005] [Citation(s) in RCA: 26] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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12
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Jimenez-Lopez C, Fraga-Corral M, Carpena M, García-Oliveira P, Echave J, Pereira AG, Lourenço-Lopes C, Prieto MA, Simal-Gandara J. Agriculture waste valorisation as a source of antioxidant phenolic compounds within a circular and sustainable bioeconomy. Food Funct 2020; 11:4853-4877. [DOI: 10.1039/d0fo00937g] [Citation(s) in RCA: 64] [Impact Index Per Article: 16.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Abstract
Agro-food industrial waste is currently being accumulated, pushing scientists to find recovery strategies to obtain bioactive compounds within a circular bioeconomy. Target phenolic compounds have shown market potential by means of optimization extraction techniques.
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Affiliation(s)
- C. Jimenez-Lopez
- Nutrition and Bromatology Group
- Analytical and Food Chemistry Department
- Faculty of Food Science and Technology
- University of Vigo
- E-32004 Ourense
| | - M. Fraga-Corral
- Nutrition and Bromatology Group
- Analytical and Food Chemistry Department
- Faculty of Food Science and Technology
- University of Vigo
- E-32004 Ourense
| | - M. Carpena
- Nutrition and Bromatology Group
- Analytical and Food Chemistry Department
- Faculty of Food Science and Technology
- University of Vigo
- E-32004 Ourense
| | - P. García-Oliveira
- Nutrition and Bromatology Group
- Analytical and Food Chemistry Department
- Faculty of Food Science and Technology
- University of Vigo
- E-32004 Ourense
| | - J. Echave
- Nutrition and Bromatology Group
- Analytical and Food Chemistry Department
- Faculty of Food Science and Technology
- University of Vigo
- E-32004 Ourense
| | - A. G. Pereira
- Nutrition and Bromatology Group
- Analytical and Food Chemistry Department
- Faculty of Food Science and Technology
- University of Vigo
- E-32004 Ourense
| | - C. Lourenço-Lopes
- Nutrition and Bromatology Group
- Analytical and Food Chemistry Department
- Faculty of Food Science and Technology
- University of Vigo
- E-32004 Ourense
| | - M. A. Prieto
- Nutrition and Bromatology Group
- Analytical and Food Chemistry Department
- Faculty of Food Science and Technology
- University of Vigo
- E-32004 Ourense
| | - J. Simal-Gandara
- Nutrition and Bromatology Group
- Analytical and Food Chemistry Department
- Faculty of Food Science and Technology
- University of Vigo
- E-32004 Ourense
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13
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Lee SM, Zheng LW, Jung Y, Hwang GS, Kim YS. Effects of hydroxycinnamic acids on the reduction of furan and α-dicarbonyl compounds. Food Chem 2019; 312:126085. [PMID: 31896460 DOI: 10.1016/j.foodchem.2019.126085] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2018] [Revised: 11/29/2019] [Accepted: 12/18/2019] [Indexed: 10/25/2022]
Abstract
The effects of hydroxycinnamic acids such as cinnamic acid (CNA), p-coumaric acid(CMA), caffeic acid (CFA), and chlorogenic acid (CGA) on the reduction of furan in canned-coffee model systems (CCMS) containing α-dicarbonyls [glyoxal (GO) or methylglyoxal (MGO)] were investigated. The concentration of furan in CCMS containing GO, which was 59.76 μg/L, was reduced by the addition of CFA and CGA to 48.31 μg/L and 41.38 μg/L, respectively; similarly, the furan concentration in model system containing MGO was 45.79 μg/L, and this decreased to 35.41 μg/L (by CFA) and 32.65 μg/L (by CGA), respectively. In addition, the effects of hydroxycinnamic acids on the trapping of GO and MGO were determined. CFA and CGA greatly reduced the concentration of GO to 303.51 μg/L and 267.80 μg/L, respectively (compared to 515.79 μg/L in the control), whereas that of MGO was decreased to 207.01 μg/L and 219.14 μg/L (compared to 417.14 μg/L in the control). The trapping of α-dicarbonyls such as GO and MGO by CFA and CGA could be closely related to furan reduction in CCMS.
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Affiliation(s)
- Sang Mi Lee
- Department of Food Science and Engineering, Ewha Womans University, Seoul 120-750, Republic of Korea
| | - Li Wei Zheng
- Department of Food Science and Engineering, Ewha Womans University, Seoul 120-750, Republic of Korea
| | - Youngae Jung
- Integrated Metabolomics Research Group, Western Seoul Center, Korea Basic Science Institute, Seoul 120-140, Republic of Korea
| | - Geum-Sook Hwang
- Integrated Metabolomics Research Group, Western Seoul Center, Korea Basic Science Institute, Seoul 120-140, Republic of Korea
| | - Young-Suk Kim
- Department of Food Science and Engineering, Ewha Womans University, Seoul 120-750, Republic of Korea.
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Baptista RC, Horita CN, Sant'Ana AS. Natural products with preservative properties for enhancing the microbiological safety and extending the shelf-life of seafood: A review. Food Res Int 2019; 127:108762. [PMID: 31882098 DOI: 10.1016/j.foodres.2019.108762] [Citation(s) in RCA: 105] [Impact Index Per Article: 21.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2019] [Revised: 10/13/2019] [Accepted: 10/18/2019] [Indexed: 02/07/2023]
Abstract
Seafood is highly perishable, presenting a rapid loss of its quality soon after capture. Temperature is the critical parameter that impacts on seafood shelf-life reduction, allowing the growth of foodborne pathogens and spoilage microorganisms. In recent years, the search by additional methods of preserving seafood has increased, able to ensure quality and safety. Several natural preservatives have highlighted and gained considerable attention from the scientific community, consumers, industry, and health sectors as a method with broad action antimicrobial and generally economical. Natural preservatives, from different sources, have been widely studied, such as chitosan from animal sources, essential oils, and plant extracts from a plant source, lactic acid bacteria, and bacteriocins from microbiological sources and organic acid from different sources, all with great potential for use in seafood systems. This review focuses on the natural preservatives studied in seafood matrices, their forms of application, concentrations usually employed, their mechanisms of action, factors that interfere in their use and the synergistic effect of the interactions among the natural preservatives, with a focus for maintenance of quality and ensure of food safety.
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Affiliation(s)
- Rafaela C Baptista
- Department of Food Science, Faculty of Food Engineering, University of Campinas, Campinas, Brazil
| | - Claudia N Horita
- Department of Food Science, Faculty of Food Engineering, University of Campinas, Campinas, Brazil
| | - Anderson S Sant'Ana
- Department of Food Science, Faculty of Food Engineering, University of Campinas, Campinas, Brazil.
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Kumar N, Goel N. Phenolic acids: Natural versatile molecules with promising therapeutic applications. ACTA ACUST UNITED AC 2019; 24:e00370. [PMID: 31516850 PMCID: PMC6734135 DOI: 10.1016/j.btre.2019.e00370] [Citation(s) in RCA: 497] [Impact Index Per Article: 99.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2019] [Revised: 07/04/2019] [Accepted: 08/12/2019] [Indexed: 01/19/2023]
Abstract
Plant phenolics are considered to be a vital human dietary component and exhibit a tremendous antioxidant activity as well as other health benefits. Epidemiology evidence indicates that a diet rich in antioxidant fruits and vegetables significantly reduces the risk of many oxidative stress related diseases viz. cancers, diabetes and cardiovascular. The number and position of hydroxyl group in a particular phenolic compound leads to the variation in their antioxidant potential. Polyphenols are the main source of dietary antioxidants, and are effortlessly absorbed in the intestine. Phenolic acids, a sub class of plant phenolics, possess phenol moiety and resonance stabilized structure which causes the H-atom donation results in antioxidant property through radical scavenging mechanism. Other mode such as radical quenching via electron donation and singlet oxygen quenching are also known for the antioxidant activity of phenolic acids. Furthermore, phenolic acids are found ubiquitously and well documented for other health protective effects like antimicrobial, anticancer, anti-inflammatory, anti-mutagenic etc. The contribution emphasize on the phenolic acids potential in drug discovery. In addition their occurrence, biosynthesis, metabolism and health effects are discussed in detail.
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Affiliation(s)
- Naresh Kumar
- Discipline of Biosciences and Biomedical Engineering, Indian Institute of Technology Indore, Simrol Campus, Indore, Madhya Pradesh-453552, India
| | - Nidhi Goel
- Department of Chemistry, Institute of Science, Banaras Hindu University, Varanasi, Uttar Pradesh-221005, India
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16
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Wang H, Wang C, Li C, Xu X, Zhou G. Effects of Phenolic Acid Marinades on the Formation of Polycyclic Aromatic Hydrocarbons in Charcoal-Grilled Chicken Wings. J Food Prot 2019; 82:684-690. [PMID: 30917041 DOI: 10.4315/0362-028x.jfp-18-420] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
HIGHLIGHTS PAH formation was more affected by marinating than by changing the grilling temperature. Inhibitory effects grew as the concentration of phenolic marinade increased within limits. The antiradical activity and the inhibition of PAHs formation have no direct relation.
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Affiliation(s)
- Huiyuan Wang
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Key Laboratory of Meat Processing, Ministry of Agriculture, Jiangsu Synergetic Innovation Centre of Meat Processing and Quality Control, Nanjing Agricultural University, Nanjing, 210095, People's Republic of China
| | - Chong Wang
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Key Laboratory of Meat Processing, Ministry of Agriculture, Jiangsu Synergetic Innovation Centre of Meat Processing and Quality Control, Nanjing Agricultural University, Nanjing, 210095, People's Republic of China
| | - Chunbao Li
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Key Laboratory of Meat Processing, Ministry of Agriculture, Jiangsu Synergetic Innovation Centre of Meat Processing and Quality Control, Nanjing Agricultural University, Nanjing, 210095, People's Republic of China
| | - Xinglian Xu
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Key Laboratory of Meat Processing, Ministry of Agriculture, Jiangsu Synergetic Innovation Centre of Meat Processing and Quality Control, Nanjing Agricultural University, Nanjing, 210095, People's Republic of China
| | - Guanghong Zhou
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Key Laboratory of Meat Processing, Ministry of Agriculture, Jiangsu Synergetic Innovation Centre of Meat Processing and Quality Control, Nanjing Agricultural University, Nanjing, 210095, People's Republic of China
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Impact of Interactions between Ferulic and Chlorogenic Acids on Enzymatic and Non-Enzymatic Lipids Oxidation: An Example of Bread Enriched with Green Coffee Flour. APPLIED SCIENCES-BASEL 2019. [DOI: 10.3390/app9030568] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
Abstract
This study investigated the activity, mode of inhibition, and interactions between lipoxygenase (LOX) inhibitors and compounds able to inhibit lipids oxidation (LPO) derived from green coffee beans (GCBs), wholemeal wheat flour (WF), and bread enriched with GCB, in comparison with pure chemical standards of the main active components—ferulic (FA) and chlorogenic acids (CGA). Both GCB and WF contain potentially bioaccessible and bioavailable LPO inhibitors acting synergistically. Both FA and CGA presented nearly additive interaction. Potentially bioaccessible LOX inhibitors from GCB and WF acted synergistically, whereas moderate antagonism was found for potentially bioavailable compounds. The activity of CGA and FA was quite similar (EC50 = 18.56 and 22.36 g DW/ml, respectively) and synergistic action between these components was found. The LPO activity of functional breads was positively correlated with the percentage of GCB (R2 = 0.98). Ferulic acid and CGA acted as competitive LOX inhibitors, whereas potentially bioaccessible compounds from bread enriched with GCB demonstrated an uncompetitive mode of action. Green coffee beans, WF, and the proposed functional product could be helpful in dietary therapy and prevention of so-called lifestyle disorders related with the lipid metabolism. Moreover, this paper highlights the need to study the interactions between the active ingredients of newly designed functional products.
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18
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Factors influencing post-mortem quality, safety and storage stability of mackerel species: a review. Eur Food Res Technol 2019. [DOI: 10.1007/s00217-018-3222-1] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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19
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Mizi L, Cofrades S, Bou R, Pintado T, López-Caballero M, Zaidi F, Jiménez-Colmenero F. Antimicrobial and antioxidant effects of combined high pressure processing and sage in beef burgers during prolonged chilled storage. INNOV FOOD SCI EMERG 2019. [DOI: 10.1016/j.ifset.2018.04.010] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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20
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Effect of natural polyphenol on the oxidative stability of pecan oil. Food Chem Toxicol 2018; 119:489-495. [DOI: 10.1016/j.fct.2017.10.001] [Citation(s) in RCA: 39] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2017] [Revised: 09/28/2017] [Accepted: 10/02/2017] [Indexed: 11/20/2022]
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21
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Barua MG, Escalada JP, Bregliani M, Pajares A, Criado S. Antioxidant capacity of (+)-catechin visible-light photoirradiated in the presence of vitamin B 2. Redox Rep 2017; 22:282-289. [PMID: 27712465 PMCID: PMC6837740 DOI: 10.1080/13510002.2016.1240287] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2016] [Accepted: 09/15/2016] [Indexed: 10/20/2022] Open
Abstract
OBJECTIVES Catechins are important components of human diet and have received special attention due to their antioxidant capacity. The purpose of this paper was to study the antioxidant action of (+)-catechin (CTQ) in the presence of vitamin B2 (riboflavin) as light-absorbing agent. Furthermore, two model compounds, catechol (CTC) and resorcinol (RSC), were selected in order to elucidate the reactive target of the CTQ molecule. The influence of pH-medium was investigated. METHODS Stationary photolysis, polarographic detection of dissolved oxygen, reactive oxygen species (ROS)-scavengers, time-resolved near-IR phosphorescence detection, stationary, and time-resolved fluorescence and laser flash photolysis techniques were employed. RESULTS CTQ interacts with riboflavin under visible-light photoirradiation as well as with different ROS which are generated in this mechanism. Radical-scavenging activity increases with increasing of pH-medium. DISCUSSION pH-effect of the medium on radical-scavenging activity comes from the increased electron-donating ability of CTQ upon deprotonation. These results are very interesting due to the fact that the pH of the food products displays important variations. The [Formula: see text]-scavenging ability of CTQ, would be equal to the additive contribution of each reactive center, CTC, and RSC, present at the molecule of CTQ. However, CTQ would have a moderate ability to removal of [Formula: see text]-species at pH 7.
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Affiliation(s)
- M. G. Barua
- Unidad Académica Río Gallegos, Universidad Nacional de la Patagonia Austral, Santa Cruz, Argentina
| | - J. P. Escalada
- Unidad Académica Río Gallegos, Universidad Nacional de la Patagonia Austral, Santa Cruz, Argentina
| | - M. Bregliani
- Unidad Académica Río Gallegos, Universidad Nacional de la Patagonia Austral, Santa Cruz, Argentina
| | - A. Pajares
- Unidad Académica Río Gallegos, Universidad Nacional de la Patagonia Austral, Santa Cruz, Argentina
| | - S. Criado
- Departamento de Química, Universidad Nacional de Río Cuarto, Córdoba, Argentina
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22
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Antimicrobial Olive Leaf Gelatin films for enhancing the quality of cold-smoked Salmon. Food Packag Shelf Life 2017. [DOI: 10.1016/j.fpsl.2017.07.004] [Citation(s) in RCA: 33] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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23
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Albertos I, Martín-Diana AB, Jaime I, Avena-Bustillos RJ, McHugh TH, Takeoka GR, Dao L, Rico D. Antioxidant effect of olive leaf powder on fresh Atlantic horse mackerel (Trachurus trachurus
) minced muscle. J FOOD PROCESS PRES 2017. [DOI: 10.1111/jfpp.13397] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Irene Albertos
- Department of Research and Technology; Agrarian Technological Institute of Castilla and León (ITACyL); Government of Castilla and León, Ctra. de Burgos Km. 119, Valladolid, 47071 Spain
| | - Ana B. Martín-Diana
- Department of Research and Technology; Agrarian Technological Institute of Castilla and León (ITACyL); Government of Castilla and León, Ctra. de Burgos Km. 119, Valladolid, 47071 Spain
| | - Isabel Jaime
- Department of Biotechnology and Food Science; University of Burgos; Plaza Misael Bañuelos s/n, Burgos, 09001 Spain
| | - Roberto J. Avena-Bustillos
- Agricultural Research Service, U.S. Department of Agriculture; Healthy Processed Foods Research, Western Regional Research Center; 800 Buchanan Street, Albany, California, 94710
| | - Tara H. McHugh
- Agricultural Research Service, U.S. Department of Agriculture; Healthy Processed Foods Research, Western Regional Research Center; 800 Buchanan Street, Albany, California, 94710
| | - Gary R. Takeoka
- Agricultural Research Service, U.S. Department of Agriculture; Healthy Processed Foods Research, Western Regional Research Center; 800 Buchanan Street, Albany, California, 94710
| | - Lan Dao
- Agricultural Research Service, U.S. Department of Agriculture; Healthy Processed Foods Research, Western Regional Research Center; 800 Buchanan Street, Albany, California, 94710
| | - Daniel Rico
- Department of Research and Technology; Agrarian Technological Institute of Castilla and León (ITACyL); Government of Castilla and León, Ctra. de Burgos Km. 119, Valladolid, 47071 Spain
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24
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Bhat FM, Riar CS. Characterizing the pigmented traditional rice cultivars grown in temperate regions of Kashmir (India) for free and bound phenolics compounds and in vitro antioxidant properties. J Cereal Sci 2017. [DOI: 10.1016/j.jcs.2017.06.018] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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25
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Bhat FM, Riar CS. Extraction, identification and assessment of antioxidative compounds of bran extracts of traditional rice cultivars: An analytical approach. Food Chem 2017; 237:264-274. [PMID: 28763995 DOI: 10.1016/j.foodchem.2017.05.113] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2017] [Revised: 04/22/2017] [Accepted: 05/22/2017] [Indexed: 01/07/2023]
Abstract
The antioxidative compounds were extracted by ultrasonic treatment of bran extracts of seven pigmented (completely) and non pigmented (sparsely) colored rice cultivars followed by assessment of their in vitro antioxidative capacity by LC-MS and oxidation/reduction assay based methods. A total of 40-compounds, 7-phenolic, 9-flavonoids, 9-hydroxycinammic acid derivatives, 3-hydroxybenzoic acid derivatives and other glucosides specifically, pro-anthocyanidin trimer and procyanidin-B1 (dimer) were indentified in completely colored rice cultivars. Higher DPPH radical scavenging activity of pigmented cultivars was due to higher percentage of phenolics like thymol, quinicquinic-caffeicacid ester and polar dicaffeoylquinic acid; whereas higher lipid peroxidation inhibition was attributed to the presence of polar substances such as p-hydroxybenzoicacid, procyanidin B1 and quercetin-3-O-rutinoside. The phosphomolybdenum reduction capacity was attributed to luteolin-7-O-glucoside, apigenin-7-O-glucoside, caffeicacid, myrecitin and phloreticacid. Whereas, grater reducing power of pigmented bran was attributed to presence of multiple-OH groups containing phenols, flavonoid and hydracinammicacid depicting potential health and nutritional effects of these rice cultivars.
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Affiliation(s)
- Farhan M Bhat
- Department of Food Engineering & Technology, Sant Longowal Institute of Engineering & Technology, Longowal, Punjab 148106, India
| | - Charanjit S Riar
- Department of Food Engineering & Technology, Sant Longowal Institute of Engineering & Technology, Longowal, Punjab 148106, India.
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26
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A Study of the Protective Properties of Iraqi Olive Leaves against Oxidation and Pathogenic Bacteria in Food Applications. Antioxidants (Basel) 2017; 6:antiox6020034. [PMID: 28513570 PMCID: PMC5488014 DOI: 10.3390/antiox6020034] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2017] [Revised: 05/11/2017] [Accepted: 05/15/2017] [Indexed: 11/17/2022] Open
Abstract
There is an ancient and prodigious history of olive trees because of their nutritional, medicinal, and traditional uses. Intensive studies have been conducted on olive leaves because they have many positive and beneficial effects for human health. In this study, different solvents were used to examine the olive leaves for their antioxidant and antimicrobial activities and their possible food applications. The obtained results showed that the amounts of phenolic compounds of the olive leaf were 190.44 ± 0.50, 173 ± 1.72, 147.78 ± 0.69, and 147.50 ± 0.05 mg gallic acid/g extracts using methanol, ethanol, diethyl ether, and hexanol, respectively. The statistical analysis revealed that there was a significant difference in the phenolic contents in terms of the used solvents. The stability of the olive leaves extraction was also studied and the results indicated that increasing the storage temperature could negatively affect and encourage the degradation of the phenolic compounds. Furthermore, the olive leaf extraction was applied to raw sheep meat slides at 0.5%, 1.5%, and 2.5% (w/v) in order to test its antioxidant and antimicrobial effects. The results obviously showed that the sample treated with 2.5% olive leaf extract had the significantly (p < 0.05) lowest Thiobarbituric Acid (TBA) values of 1.92 ± 0.12 (mg Malonaldehyde MDA/kg) throughout 12 days of cold storage. Moreover, the results showed that the sample, which was treated with 2.5% olive leaf extract, had low total bacterial count and total coliform bacteria (6.23 ± 0.05, 5.2 ± 0.35 log colony forming unit (CFU)/g, respectively) among the control, 0.5%, and 1.5% olive leaf treated samples throughout 12 days of storage. The phenolic extracts from the olive leaf extract had significant antioxidant and antimicrobial activities, which could be used as a source of potential antioxidant and antimicrobial agents.
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27
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Veldkamp KL, Tubergen PJ, Swartz MA, DeVries JT, Tatko CD. Zinc binding with l-dopa peptides. Inorganica Chim Acta 2017. [DOI: 10.1016/j.ica.2017.02.006] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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28
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Quality Evaluation Focusing on Tissue Fractal Dimension and Chemical Changes for Frozen Tilapia with Treatment by Tangerine Peel Extract. Sci Rep 2017; 7:42202. [PMID: 28169365 PMCID: PMC5294564 DOI: 10.1038/srep42202] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/22/2016] [Accepted: 01/06/2017] [Indexed: 11/08/2022] Open
Abstract
This work aimed to establish an effective approach to evaluate the quality of frozen fish, focusing on changes in fish tissue structure and chemical composition during storage. Fresh tilapia samples were treated by coating with tangerine peel (TP) extract and then stored at −4, −8 and −18 °C, respectively, for 40 days. The frozen fish tissues were analyzed for structural and chemical changes. Fractal dimension, which quantifies the porous structure formed in the tissue samples, texture properties including hardness and springiness, and moisture content and water activity all decreased during the storage, while the extents of lipid oxidation, measured as peroxide value and thiobarbituric acid concentration, and protein degradation, monitored with total volatile basic nitrogen and trichloroacetic acid soluble peptides, increased. The change rates of these parameters decreased with decreasing the storage temperature and by applying TP extract. A model was developed for predicting fractal dimension, which indicated the quality of preserved tilapia and thus can be used to predict the shelf life under different storage temperatures. The results demonstrated that TP extract could extend the shelf life of frozen tilapia by 35–45% by inhibiting changes in tissue structure, moisture loss, lipid oxidation and protein degradation during frozen storage.
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29
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Inhibitory mechanism against oxidative stress of caffeic acid. J Food Drug Anal 2016; 24:695-702. [PMID: 28911606 PMCID: PMC9337298 DOI: 10.1016/j.jfda.2016.05.003] [Citation(s) in RCA: 96] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/17/2015] [Revised: 04/27/2016] [Accepted: 05/03/2016] [Indexed: 12/24/2022] Open
Abstract
The purpose of this article is to summarize the reported antioxidant activities of a naturally abundant bioactive phenolic acid, caffeic acid (CA, 3,4-dihydroxycinnamic acid), so that new avenues for future research involving CA can be explored. CA is abundantly found in coffee, fruits, vegetables, oils, and tea. CA is among the most potential and abundantly found in nature, hydroxycinnamic acids with the potential of antioxidant behavior. Reactive oxygen species produced as a result of endogenous processes can lead to pathophysiological disturbances in the human body. Foods containing phenolic substances are a potential source for free radical scavenging; these chemicals are known as antioxidants. This review is focused on CA’s structure, availability, and potential as an antioxidant along with its mode of action. A brief overview of the literature published about the prooxidant potential of caffeic acid as well as the future perspectives of caffeic acid research is described. CA can be effectively employed as a natural antioxidant in various food products such as oils.
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30
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Sun HN, Mu TH, Xi LS. Effect of pH, heat, and light treatments on the antioxidant activity of sweet potato leaf polyphenols. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2016. [DOI: 10.1080/10942912.2016.1160410] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Affiliation(s)
- Hong-Nan Sun
- Laboratory of Food Chemistry and Nutrition Science, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing, China
| | - Tai-Hua Mu
- Laboratory of Food Chemistry and Nutrition Science, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing, China
| | - Li-Sha Xi
- Laboratory of Food Chemistry and Nutrition Science, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing, China
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31
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Gong J, Huang J, Xiao G, Chen F, Lee B, Ge Q, You Y, Liu S, Zhang Y. Antioxidant Capacities of Fractions of Bamboo Shaving Extract and Their Antioxidant Components. Molecules 2016; 21:molecules21080996. [PMID: 27483230 PMCID: PMC6273639 DOI: 10.3390/molecules21080996] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/21/2016] [Revised: 07/27/2016] [Accepted: 07/27/2016] [Indexed: 11/16/2022] Open
Abstract
This research was conducted for evaluation of antioxidant activities of four fractions from bamboo shavings extract (BSE) and their antioxidant components. The antioxidant capacities of BSE and four fractions on ABTS, DPPH, FRAP and total antioxidant capacity assays exhibited the following descending order: DF > n-butanol fraction (BF) > BSE ≈ ethyl acetate fraction (AF) > water fraction (WF). Among the identified phenolic compounds, caffeic acid exhibited the highest antioxidant capacities on DPPH, FRAP and total antioxidant capacity assays. An extremely significant positive correlation between the antioxidant activities with the contents of total flavonoids, total phenolic acids, or total phenolics was observed in this study. The result indicated that the bamboo shaving extract and its solvent fractions could act as natural antioxidants in light of their potent antioxidant activities.
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Affiliation(s)
- Jinyan Gong
- Zhejiang Provincial Collaborative Innovation Center of Agricultural Biological Resources Biochemical Manufacturing, Zhejiang Provincial Key Lab for Chem and Bio Processing Technology of Farm Produces, School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou 310023, China.
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China.
- Department of Food, Nutrition and Packaging Sciences, Clemson University, Clemson, SC 29634, USA.
| | - Jun Huang
- Zhejiang Provincial Collaborative Innovation Center of Agricultural Biological Resources Biochemical Manufacturing, Zhejiang Provincial Key Lab for Chem and Bio Processing Technology of Farm Produces, School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou 310023, China.
| | - Gongnian Xiao
- Zhejiang Provincial Collaborative Innovation Center of Agricultural Biological Resources Biochemical Manufacturing, Zhejiang Provincial Key Lab for Chem and Bio Processing Technology of Farm Produces, School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou 310023, China.
| | - Feng Chen
- Department of Food, Nutrition and Packaging Sciences, Clemson University, Clemson, SC 29634, USA.
| | - Bolim Lee
- Department of Food, Nutrition and Packaging Sciences, Clemson University, Clemson, SC 29634, USA.
| | - Qing Ge
- Zhejiang Provincial Collaborative Innovation Center of Agricultural Biological Resources Biochemical Manufacturing, Zhejiang Provincial Key Lab for Chem and Bio Processing Technology of Farm Produces, School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou 310023, China.
| | - Yuru You
- Zhejiang Provincial Collaborative Innovation Center of Agricultural Biological Resources Biochemical Manufacturing, Zhejiang Provincial Key Lab for Chem and Bio Processing Technology of Farm Produces, School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou 310023, China.
| | - Shiwang Liu
- Zhejiang Provincial Collaborative Innovation Center of Agricultural Biological Resources Biochemical Manufacturing, Zhejiang Provincial Key Lab for Chem and Bio Processing Technology of Farm Produces, School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou 310023, China.
| | - Ying Zhang
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China.
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32
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Comparison of antioxidant properties of phenolic compounds and their effectiveness in imparting oxidative stability to sardine oil during storage. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2016.01.041] [Citation(s) in RCA: 36] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
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33
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Gul Z, Demircan C, Bagdas D, Buyukuysal RL. Protective Effects of Chlorogenic Acid and its Metabolites on Hydrogen Peroxide-Induced Alterations in Rat Brain Slices: A Comparative Study with Resveratrol. Neurochem Res 2016; 41:2075-85. [DOI: 10.1007/s11064-016-1919-8] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/12/2015] [Revised: 04/13/2016] [Accepted: 04/13/2016] [Indexed: 12/12/2022]
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34
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Sofi FR, Raju CV, Lakshmisha IP, Singh RR. Antioxidant and antimicrobial properties of grape and papaya seed extracts and their application on the preservation of Indian mackerel (Rastrelliger kanagurta) during ice storage. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2016; 53:104-17. [PMID: 26787935 PMCID: PMC4711419 DOI: 10.1007/s13197-015-1983-0] [Citation(s) in RCA: 32] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 07/19/2015] [Accepted: 07/28/2015] [Indexed: 11/30/2022]
Abstract
Antioxidant properties of grape (GSE) and papaya seed extracts (PSE) were tested in vitro at varied concentrations and growth inhibition were seen against gram positive and gram negative bacteria by disc diffusion method. The results revealed that GSE contain four times higher phenolic and six folds higher flavonoid content than PSE. The antioxidant properties of GSE and PSE showed dose dependent activities and were comparatively much higher in GSE. Linoleic acid model of GSE and PSE displayed 67.67 and 46.43 % of inhibition respectively at 500 mg/L. The effect of dip treatment by GSE and PSE at a concentration of 500 and 1000 mg/L respectively on the quality changes of Indian mackerel (Rastrelliger kanagurta) in iced condition were assessed using chemical, microbiological and sensory parameters along with chilled whole control (CWC). The inhibition of primary and secondary lipid oxidation products by GSE at 500 mg/L was comparable to BHT at 200 mg/L. GSE exhibited higher antimicrobial activity on gram-positive strains compared to PSE and reduced the formation of volatile bases significantly. On the day of sensory rejection for CWC, the formation of trimethylamine and total volatile base nitrogen were reduced by 32.27 and 31.85 % in GSE samples and 19.01 and 24.70 % in PSE samples respectively. The dip treatment of GSE increased the shelflife of mackerel up to 15 days, PSE by 12 and 9 days for CWC during ice storage. Therefore, it can be concluded that, GSE can be used as a promising natural preservative and a substitute to the synthetic counterparts.
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Affiliation(s)
- Faisal Rashid Sofi
- Department of Fish Processing Technology, College of Fisheries, KVAFSU, Hoige Bazar, Mangalore, Karnataka 575 001 India
| | - C. V. Raju
- Department of Fish Processing Technology, College of Fisheries, KVAFSU, Hoige Bazar, Mangalore, Karnataka 575 001 India
| | - I. P. Lakshmisha
- Department of Fish Processing Technology, College of Fisheries, KVAFSU, Hoige Bazar, Mangalore, Karnataka 575 001 India
| | - Rajkumar Ratankumar Singh
- Department of Fish Processing Technology, College of Fisheries, KVAFSU, Hoige Bazar, Mangalore, Karnataka 575 001 India
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35
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Albertos I, Jaime I, Diez AM, González-Arnáiz L, Rico D. Carob seed peel as natural antioxidant in minced and refrigerated (4 °C) Atlantic horse mackerel (Trachurus trachurus). Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2015.06.037] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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36
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Albertini B, Schoubben A, Guarnaccia D, Pinelli F, Della Vecchia M, Ricci M, Di Renzo GC, Blasi P. Effect of fermentation and drying on cocoa polyphenols. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2015; 63:9948-9953. [PMID: 26086521 DOI: 10.1021/acs.jafc.5b01062] [Citation(s) in RCA: 37] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/04/2023]
Abstract
Cocoa seed polyphenols have demonstrated interesting beneficial effects in humans. Most polyphenols contained in fresh seeds are chemically modified during fermentation, drying, and cocoa powder or chocolate production. The improvement of these procedures to obtain a high-polyphenol-content cocoa is highly desirable. To this aim, a field investigation on the effect of fermentation and natural drying on fine flavor National cocoa (cacao Nacional) was performed. Cocoa seeds were fermented for 6 days and, every day, samples were sun-dried and analyzed for polyphenol content and antioxidant power. During the first 2 days of fermentation, Folin-Ciocalteu and FRAP tests evidenced a significant reduction of polyphenol content and antioxidant capacity, respectively. Changes during the following days of fermentation were less significant. Epicatechin, the most studied member of the catechin family, followed a similar pathway of degradation. Data confirmed the high impact of fermentation and drying on cocoa seed polyphenols. Fermentation and drying are, on the one hand, necessary to obtain cocoa flavor and palatability but, on the other hand, are responsible for greatly compromising polyphenol content. To obtain high-polyphenol-content cocoa, the existing fermentation, drying, and manufacturing protocols should be scientifically reviewed to understand and modify the critical steps.
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Affiliation(s)
- Barbara Albertini
- Department of Pharmaceutical Sciences, University of Perugia , 06123 Perugia, Italy
| | - Aurélie Schoubben
- Department of Pharmaceutical Sciences, University of Perugia , 06123 Perugia, Italy
| | - Davide Guarnaccia
- Laerbium Pharma S.r.l., Via Togliatti n. 73/A, 06073 Corciano, Perugia, Italy
| | - Filippo Pinelli
- European Network "The chocolate way", Via XX Settembre 43, 06124 Perugia, Italy
| | - Mirco Della Vecchia
- Accademia Maestri Cioccolatieri Italiani, Via Sass Muss 6, 32037 Sospirolo, Belluno, Italy
| | - Maurizio Ricci
- Department of Pharmaceutical Sciences, University of Perugia , 06123 Perugia, Italy
| | - Gian Carlo Di Renzo
- Department of Surgical and Biomedical Sciences, S. M. della Misericordia Hospital , S. Andrea delle Fratte, 06156 Perugia, Italy
| | - Paolo Blasi
- School of Pharmacy, University of Camerino , Via Sant'Agostino 1, 62032 Camerino, Italy
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37
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Lipid oxidation, protein degradation, microbial and sensorial quality of camel meat as influenced by phenolic compounds. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2015.03.106] [Citation(s) in RCA: 46] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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38
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Zheng LW, Chung H, Kim YS. Effects of dicarbonyl trapping agents, antioxidants, and reducing agents on the formation of furan and other volatile components in canned-coffee model systems. Food Res Int 2015; 75:328-336. [DOI: 10.1016/j.foodres.2015.06.023] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2015] [Revised: 06/10/2015] [Accepted: 06/17/2015] [Indexed: 11/29/2022]
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39
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40
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Nam JH, Kang SW, Hong SY, Kim SJ, Jin YI, Kim HS, Yoon YH, Jeong JC, Pan CH, Um BH, Nho CW, Ok HC. Analysis of the Phenolic Content and Antioxidant Activities of Soybean Extracts from Different Regions and Cultivars. ACTA ACUST UNITED AC 2014. [DOI: 10.7732/kjpr.2014.27.6.610] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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41
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Rebey IB, Kefi S, Bourgou S, Ouerghemmi I, Ksouri R, Tounsi MS, Marzouk B. Ripening stage and extraction method effects on physical properties, polyphenol composition and antioxidant activities of cumin (Cuminum cyminum L.) seeds. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2014; 69:358-64. [PMID: 25277369 DOI: 10.1007/s11130-014-0442-9] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/03/2023]
Abstract
The effects of two extraction methods, used at three ripening stages on the total polyphenol contents and the antioxidant activities of Cumin (Cuminum cyminum L.) seed extracts were studied. The ripening stage effect on some physical properties of cumin seed was significant. The increase of dry matter (from 10.3 to 87.5%) during ripeness was correlated negatively with that of moisture content (from 89.7 to 12.5%). Besides results showed that the full ripe seeds were richer on polyphenols and condensed tannin than unripe ones, and consequently exhibited higher antioxidant activities. However, the unripe seeds had a higher total flavonoid content compared to those of half ripe and full ripe ones. The comparison of two extraction methods showed that soxhlet extracts contained the greatest amount of polyphenols and flavonoids, while maceration samples exhibited higher antiradical and bleaching power assay. Total phenolic contents and IC50 (concentration required to cause a 50% DPPH inhibition) values in cumin seed during their maturation allowed to conclude that antioxidant activity does not depend only on the high content of total phenolics but also on the phenolic composition. A total of 19 phenolic compounds were successfully identified by HPLC analysis during the ripening of cumin seeds. Rosmarinic acid was the major phenolic acid for the unripe seeds. Furthermore, half ripe and full ripe seeds were dominated by p-coumaric acid. These compounds might be considered as interesting bioactive natural substances that may be used in several fields, such as nutraceuticals, cosmetics and agro-food industry.
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Affiliation(s)
- Iness Bettaieb Rebey
- Laboratoire des Substances Bioactives Centre de Biotechnologie à la Technopole de Borj-Cédria (CBBC), BP 901, Hammam-Lif, Tunisia,
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42
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Maqsood S, Benjakul S, Abushelaibi A, Alam A. Phenolic Compounds and Plant Phenolic Extracts as Natural Antioxidants in Prevention of Lipid Oxidation in Seafood: A Detailed Review. Compr Rev Food Sci Food Saf 2014. [DOI: 10.1111/1541-4337.12106] [Citation(s) in RCA: 164] [Impact Index Per Article: 16.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Sajid Maqsood
- Dept. of Food Science; College of Food and Agriculture; United Arab Emirates Univ; Al-Ain 15551 United Arab Emirates
| | - Soottawat Benjakul
- Dept. of Food Technology; Faculty of Agro-Industry; Prince of Songkla Univ; Hat Yai Songkhla 90112 Thailand
| | - Aisha Abushelaibi
- Dept. of Food Science; College of Food and Agriculture; United Arab Emirates Univ; Al-Ain 15551 United Arab Emirates
| | - Asifa Alam
- Sustainable Development Study Center (SDSC); Government College Univ; Lahore 54000 Pakistan
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43
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Xi L, Mu T, Sun H. Preparative purification of polyphenols from sweet potato (Ipomoea batatas L.) leaves by AB-8 macroporous resins. Food Chem 2014; 172:166-74. [PMID: 25442539 DOI: 10.1016/j.foodchem.2014.09.039] [Citation(s) in RCA: 91] [Impact Index Per Article: 9.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2014] [Revised: 08/01/2014] [Accepted: 09/09/2014] [Indexed: 01/03/2023]
Abstract
In this study, the adsorption properties of AB-8 macroporous resin for sweet potato leaf polyphenols was investigated. The adsorption mechanism was elaborated by the Langmuir and Freundlich equations, and the purification parameters were optimised by adsorption and desorption tests. The constituents and their contents of the purified products were analysed, and the antioxidant activities were determined. The results showed that the optimal processing parameters were as follows: an initial polyphenol concentration of 2.0mg chlorogenic acid equivalent (CAE)/ml, pH 3.0, an ethanol desorption solution concentration of 70% (v/v) and a flow rate for feeding and elution of 1BV/h. The purified products mainly contained eight phenolic constituents and the contents of three di-caffeoylquinic acids were relatively higher than the other constituents. The purified products possessed strong antioxidant activities. In conclusion, purification by AB-8 macroporous resin was highly efficient, economic and environmentally friendly and has a great industrial production potential.
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Affiliation(s)
- Lisha Xi
- Laboratory of Food Chemistry and Nutrition Science, Institute of Agro-Products Processing Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture, No. 2 Yuan Ming Yuan West Road, Haidian District, Beijing 100193, PR China
| | - Taihua Mu
- Laboratory of Food Chemistry and Nutrition Science, Institute of Agro-Products Processing Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture, No. 2 Yuan Ming Yuan West Road, Haidian District, Beijing 100193, PR China.
| | - Hongnan Sun
- Laboratory of Food Chemistry and Nutrition Science, Institute of Agro-Products Processing Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture, No. 2 Yuan Ming Yuan West Road, Haidian District, Beijing 100193, PR China
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44
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Kristinova V, Aaneby J, Mozuraityte R, Storrø I, Rustad T. The effect of dietary antioxidants on iron-mediated lipid peroxidation in marine emulsions studied by measurement of dissolved oxygen consumption. EUR J LIPID SCI TECH 2014. [DOI: 10.1002/ejlt.201400011] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
Affiliation(s)
- Vera Kristinova
- Department of Biotechnology; Norwegian University of Science and Technology (NTNU); Trondheim Norway
- SINTEF Fisheries and Aquaculture Ltd.; Trondheim Norway
| | - Jorunn Aaneby
- Department of Biotechnology; Norwegian University of Science and Technology (NTNU); Trondheim Norway
| | | | - Ivar Storrø
- SINTEF Fisheries and Aquaculture Ltd.; Trondheim Norway
| | - Turid Rustad
- Department of Biotechnology; Norwegian University of Science and Technology (NTNU); Trondheim Norway
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45
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Wang J, Shahidi F. Antioxidant activity of monooleyl and dioleylp-coumarates in in vitro and biological model systems. EUR J LIPID SCI TECH 2014. [DOI: 10.1002/ejlt.201300348] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Affiliation(s)
- Jiankang Wang
- Department of Biology; Memorial University of Newfoundland; St. John's Nfld, Canada
| | - Fereidoon Shahidi
- Department of Biology; Memorial University of Newfoundland; St. John's Nfld, Canada
- Department of Biochemistry; Memorial University of Newfoundland; St. John's Nfld, Canada
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46
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Wang J, Shahidi F. Acidolysis of p-coumaric acid with omega-3 oils and antioxidant activity of phenolipid products in in vitro and biological model systems. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:454-461. [PMID: 24295081 DOI: 10.1021/jf404140v] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/02/2023]
Abstract
Lipase-catalyzed acidolysis of p-coumaric acid with seal blubber oil (SBO) and menhaden oil (MHO) was carried out, followed by identification of major phenolipids in the resultant acidolysis mixture using high-performance liquid chromatography/mass spectrometry. Separation of phenolipid components from the resultant acidolysis mixture was achieved using flash column chromatography. The antioxidant activities of the phenolipids were examined in in vitro assays and biological model systems. The major phenolipids identified from acidolysis mixtures with both SBO and MHO included eight phenolic monoacylglycerols and eight phenolic diacylglycerols. Phenolipids derived from SBO and MHO generally showed good antioxidant potential in the systems tested. The prepared phenolipids exhibited high scavenging capacity toward 1,1-diphenyl-2-picrylhydrazyl (DPPH) and peroxyl radicals and displayed reducing power, strong inhibitory effect on bleaching of β-carotene, human low-density lipoprotein (LDL) cholesterol oxidation, as well as radical-induced DNA cleavage, thus suggesting that phenolipids derived from omega-3 oils may be used as potential stable products for health promotion and disease risk reduction.
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Affiliation(s)
- Jiankang Wang
- Departments of Biology and ‡Biochemistry, Memorial University of Newfoundland , St. John's, Newfoundland and Labrador A1B 3 × 9, Canada
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47
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Park SY, Undeland I, Sannaveerappa T, Richards MP. Novel interactions of caffeic acid with different hemoglobins: Effects on discoloration and lipid oxidation in different washed muscles. Meat Sci 2013; 95:110-7. [DOI: 10.1016/j.meatsci.2013.04.003] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/12/2012] [Revised: 01/21/2013] [Accepted: 04/03/2013] [Indexed: 10/27/2022]
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48
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Active films from water-soluble chitosan/cellulose composites incorporating releasable caffeic acid for inhibition of lipid oxidation in fish oil emulsions. Food Hydrocoll 2013. [DOI: 10.1016/j.foodhyd.2012.11.036] [Citation(s) in RCA: 80] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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49
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Maqsood S, Benjakul S, Shahidi F. Emerging role of phenolic compounds as natural food additives in fish and fish products. Crit Rev Food Sci Nutr 2013; 53:162-79. [PMID: 23072531 DOI: 10.1080/10408398.2010.518775] [Citation(s) in RCA: 103] [Impact Index Per Article: 9.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Abstract
Chemical and microbiological deteriorations are principal causes of quality loss of fish and fish products during handling, processing, and storage. Development of rancid odor and unpleasant flavor, changes of color and texture as well as lowering nutritional value in fish can be prevented by appropriate use of additives. Due to the potential health hazards of synthetic additives, natural products, especially antioxidants and antimicrobial agents, have been intensively examined as safe alternatives to synthetic compounds. Polyphenols (PP) are the natural antioxidants prevalent in fruits, vegetables, beverages (tea, wine, juices), plants, seaweeds, and some herbs and show antioxidative and antimicrobial activities in different fish and fish products. The use of phenolic compounds also appears to be a good alternative for sulphiting agent for retarding melanosis in crustaceans. Phenolic compounds have also been successfully employed as the processing aid for texture modification of fish mince and surimi. Thus, plant polyphenolic compounds can serve as potential additives for preventing quality deterioration or to retain the quality of fish and fish products.
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Affiliation(s)
- Sajid Maqsood
- Department of Food Science, Faculty of Food and Agriculture, United Arab Emirates University, Al-Ain, United Arab Emirates
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50
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Valerga J, Shorthose R, Lanari MC. Antioxidant activity of yerba mate extracts: Interactions between the individual polyphenols. EUR J LIPID SCI TECH 2013. [DOI: 10.1002/ejlt.201200304] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- Julia Valerga
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA); CONICET - La Plata; Facultad de Ciencias Exactas Universidad Nacional de La Plata (UNLP); La Plata; Buenos Aires; Argentina
| | - Robin Shorthose
- CSIRO Food and Nutritional Sciences; Tingalpa DC; Qld; Australia
| | - Maria C. Lanari
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA); CONICET - La Plata; Facultad de Ciencias Exactas Universidad Nacional de La Plata (UNLP); La Plata; Buenos Aires; Argentina
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