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Raposo F, Borja R, Gutiérrez-González JA. A comprehensive and critical review of the unstandardized Folin-Ciocalteu assay to determine the total content of polyphenols: The conundrum of the experimental factors and method validation. Talanta 2024; 272:125771. [PMID: 38394752 DOI: 10.1016/j.talanta.2024.125771] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2023] [Revised: 01/29/2024] [Accepted: 02/07/2024] [Indexed: 02/25/2024]
Abstract
The Folin-Ciocalteu method can be considered to be the most widely used in laboratories around the world, to quantify the total polyphenols content. Many different variations found in this assay have been reported in the scientific literature. In this review, the full experimental conditions influencing the Folin-Ciocalteu assay have been comparatively assessed and discussed. Furthermore, few studies relating to the method validation have been evaluated according to the results of selectivity, linearity, precision, trueness, limit of determination, limit of quantification and robustness. In general, the results derived from the reviewed literature are widely variable according to both, the experimental factors selected and the performance parameters reported, making difficult the comparison of the overall results published.
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Affiliation(s)
- Francisco Raposo
- Instituto de la Grasa, Consejo Superior de Investigaciones Científicas (IG-CSIC), Campus Universitario Pablo de Olavide, Carretera de Utrera km 1, Edificio 46, 41013 Seville, Spain.
| | - Rafael Borja
- Instituto de la Grasa, Consejo Superior de Investigaciones Científicas (IG-CSIC), Campus Universitario Pablo de Olavide, Carretera de Utrera km 1, Edificio 46, 41013 Seville, Spain
| | - Julio A Gutiérrez-González
- Instituto de la Grasa, Consejo Superior de Investigaciones Científicas (IG-CSIC), Campus Universitario Pablo de Olavide, Carretera de Utrera km 1, Edificio 46, 41013 Seville, Spain
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2
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Guirlanda CP, Alvim ID, Takahashi JA. Atomization of Cocoa Honey Using Whey Protein Isolate to Produce a Dry Formulation with Improved Shelf Life for Industrial Application. Foods 2023; 12:4269. [PMID: 38231713 DOI: 10.3390/foods12234269] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2023] [Revised: 11/21/2023] [Accepted: 11/24/2023] [Indexed: 01/19/2024] Open
Abstract
Cocoa honey, a by-product obtained during the processing of cocoa, is a juice rich in pectin, organic acids, minerals and phenolic compounds with antioxidant properties. Fresh cocoa honey is quickly fermented due to its high content of reducing sugars, such as fructose and glucose, which limits its shelf life. Currently, cocoa honey is only commercialized in frozen form, as logistical challenges prevent the wide distribution or export of this by-product for applications in the market of sweets, jellies, beverages, confectionery, and nutraceutical foods among others. Spray-drying technology is a viable prospect for the large-scale stabilization of products such as cocoa honey, with less heat exposure compared to other conventional drying methods. This work aimed to evaluate the efficacy of drying adjuvants for a rapid removal of the water present in cocoa honey via atomization, since this process minimizes the effects of glass transition temperature (Tg) related to materials with high sugar contents. Physical parameters such as the moisture content, hygroscopicity, particle size, and yield of the products obtained were determined. Cocoa honey presented 85.3 ± 0.20 g/100 g of moisture. The formulations successfully decreased moisture content, which was lower than 11.72 ± 0.08 g/100 g in the formulations. Water activity ranged between 0.1464 ± 0.0043 and 0.1562 ± 0.029, with no significant difference between the formulations. The hygroscopicity of cocoa honey powders ranged from 29.29 to 29.87 g of water/100 g of cocoa honey. The combination of 20% maltodextrin and 1% whey protein isolate (WPI) led to the best yield, resulting in a free-flowing powder as the final product. On the other hand, the formulation composed of maltodextrin and whey protein isolate in the ratio of 29:1, respectively, led to the most stable product, with less loss of phenolic compounds during the drying process (6.04%). Regarding particle diameter, 90% of the accumulated distribution did not exceed 57 μm. The greatest dispersion of particles occurs in the Ma20W10 formulation with a span of 2.72, inferring greater variation in size between small (7.01 ± 0.06 μm), medium (18.25 ± 0.37 μm), and large (56.65 ± 1.17 μm) particles. The use of whey protein isolate as an adjuvant proved to be an efficient drying process in the production of cocoa honey powder, and was also advantageous for enriching the nutritional content of the final product due to its protein origin. Furthermore, the combination of spray-drying technology and the use of whey protein isolate as adjuvant led to a free-flowing cocoa honey powder with an adequate particle size and benefits in terms of shelf-life extension, providing new opportunities for the commercialization of cocoa honey as an ingredient for the food industry, with benefits for the circular economy.
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Affiliation(s)
- Christiano Pedro Guirlanda
- Food Science Graduate Program, Department of Food Science, College of Pharmacy, Universidade Federal de Minas Gerais, Av. Antônio Carlos, 6627, Belo Horizonte 31270-901, MG, Brazil
| | - Izabela Dutra Alvim
- Institute of Food Technology, Cereal and Chocolate Technology Center, Av. Brasil 2880, Campinas 13070-178, SP, Brazil
| | - Jacqueline Aparecida Takahashi
- Department of Chemistry, Exact Sciences Institute, Universidade Federal de Minas Gerais, Av. Antônio Carlos, 6627, Belo Horizonte 31270-901, MG, Brazil
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Hong SY, Qin BL. The Protective Role of Dietary Polyphenols in Urolithiasis: Insights into Antioxidant Effects and Mechanisms of Action. Nutrients 2023; 15:3753. [PMID: 37686790 PMCID: PMC10490426 DOI: 10.3390/nu15173753] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2023] [Revised: 08/15/2023] [Accepted: 08/25/2023] [Indexed: 09/10/2023] Open
Abstract
Urolithiasis is a common urological disease with increasing prevalence and high recurrence rates around the world. Numerous studies have indicated reactive oxygen species (ROS) and oxidative stress (OS) were crucial pathogenic factors in stone formation. Dietary polyphenols are a large group of natural antioxidant compounds widely distributed in plant-based foods and beverages. Their diverse health benefits have attracted growing scientific attention in recent decades. Many literatures have reported the effectiveness of dietary polyphenols against stone formation. The antiurolithiatic mechanisms of polyphenols have been explained by their antioxidant potential to scavenge free radicals and ROS, modulate the expression and the activity of endogenous antioxidant and prooxidant enzymes, regulate signaling pathways associated with OS, and maintain cell morphology and function. In this review, we first describe OS and its pathogenic effects in urolithiasis and summarize the classification and sources of dietary polyphenols. Then, we focus on the current evidence defining their antioxidant potential against stone formation and put forward challenges and future perspectives of dietary polyphenols. To conclude, dietary polyphenols offer potential applications in the treatment and prevention of urolithiasis.
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Affiliation(s)
| | - Bao-Long Qin
- Department of Urology, Tongji Hospital, Tongji Medical College, Huazhong University of Science and Technology, Wuhan 430030, China
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Saarniit K, Lang H, Kuldjärv R, Laaksonen O, Rosenvald S. The Stability of Phenolic Compounds in Fruit, Berry, and Vegetable Purees Based on Accelerated Shelf-Life Testing Methodology. Foods 2023; 12:foods12091777. [PMID: 37174315 PMCID: PMC10178123 DOI: 10.3390/foods12091777] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2023] [Revised: 04/19/2023] [Accepted: 04/20/2023] [Indexed: 05/15/2023] Open
Abstract
Evaluating the stability of polyphenols in fruit, berry, and vegetable purees helps to assess the quality of these products during storage. This study aimed to (1) monitor the stability of total phenolic content (TPC) in four-grain puree with banana and blueberry (FGBB), mango-carrot-sea buckthorn puree (MCB), and fruit and yogurt puree with biscuit (FYB); (2) study the effect of aluminum-layered vs. aluminum-free packaging on the changes in TPC; and (3) assess the suitability of accelerated shelf-life testing (ASLT) methodology to evaluate the stability of polyphenols. The samples were stored at 23 °C for 182, 274, 365, and 427 days. The corresponding time points during ASLT at 40 °C were 28, 42, 56, and 66 days, calculated using Q10 = 3. The TPC was determined with Folin-Ciocalteu method. The results revealed that the biggest decrease in TPC took place with high-pH FGBB, which contained fewer ingredients with bioactive compounds. Minor changes were seen in FYB and MCB, which had lower pH values, and contained a larger amount of ingredients that include polyphenols. In addition, the choice of packaging material did not affect the TPC decrease in each puree. Finally, it was concluded that the ASLT methodology is suitable for studying the TPC changes in such purees, but the corresponding Q10 factors may vary and should be determined based on the chemical profile and ingredient list of the product.
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Affiliation(s)
- Kärt Saarniit
- Center of Food and Fermentation Technologies, Mäealuse 2/4, 12618 Tallinn, Estonia
- Institute of Chemistry and Biotechnology, Tallinn University of Technology, Akadeemia tee 15, 12618 Tallinn, Estonia
| | - Hanna Lang
- Center of Food and Fermentation Technologies, Mäealuse 2/4, 12618 Tallinn, Estonia
| | - Rain Kuldjärv
- Center of Food and Fermentation Technologies, Mäealuse 2/4, 12618 Tallinn, Estonia
| | - Oskar Laaksonen
- Food Sciences, Department of Life Technologies, Faculty of Technology, University of Turku, 20014 Turku, Finland
| | - Sirli Rosenvald
- Center of Food and Fermentation Technologies, Mäealuse 2/4, 12618 Tallinn, Estonia
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5
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Rumpf J, Burger R, Schulze M. Statistical evaluation of DPPH, ABTS, FRAP, and Folin-Ciocalteu assays to assess the antioxidant capacity of lignins. Int J Biol Macromol 2023; 233:123470. [PMID: 36736974 DOI: 10.1016/j.ijbiomac.2023.123470] [Citation(s) in RCA: 42] [Impact Index Per Article: 42.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/03/2022] [Revised: 01/17/2023] [Accepted: 01/25/2023] [Indexed: 02/05/2023]
Abstract
This research studies in detail four different assays, namely DPPH (2,2-diphenyl-1-picrylhydrazyl), ABTS (2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)), FRAP (ferric ion reducing antioxidant potential) and FC (Folin-Ciocalteu), to determine the antioxidant capacity of standard substances as well as 50 organosolv lignins, and two kraft lignins. The coefficient of variation was determined for each method and was lowest for ABTS and highest for DPPH. The best correlation was found for FRAP and FC, which both rely on a single electron transfer mechanism. A good correlation between ABTS, FRAP and FC, respectively, could be observed, even though ABTS relies on a more complex reaction mechanism. The DPPH assay merely correlates with the others, implying that it reflects different antioxidative attributes due to a different reaction mechanism. Lignins obtained from paulownia and silphium have been investigated for the first time regarding their antioxidant capacity. Paulownia lignin is in the same range as beech wood lignin, while silphium lignin resembles wheat straw lignin. Miscanthus lignin is an exception from the grass lignins and possesses a significantly higher antioxidant capacity. All lignins possess a good antioxidant capacity and thus are promising candidates for various applications, e. g. as additives in food packaging or for biomedical purposes.
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Affiliation(s)
- Jessica Rumpf
- Department of Natural Sciences, Bonn-Rhein-Sieg University of Applied Sciences, von-Liebig-Strasse 20, D-53359 Rheinbach, Germany; Agricultural Faculty, University of Bonn, Meckenheimer Allee 174, D-53115 Bonn, Germany.
| | - René Burger
- Department of Natural Sciences, Bonn-Rhein-Sieg University of Applied Sciences, von-Liebig-Strasse 20, D-53359 Rheinbach, Germany.
| | - Margit Schulze
- Department of Natural Sciences, Bonn-Rhein-Sieg University of Applied Sciences, von-Liebig-Strasse 20, D-53359 Rheinbach, Germany; Agricultural Faculty, University of Bonn, Meckenheimer Allee 174, D-53115 Bonn, Germany.
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6
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Soares ID, Cirilo MEM, Junqueira IG, Vanin FM, Rodrigues CEDC. Production of Cookies Enriched with Bioactive Compounds through the Partial Replacement of Wheat Flour by Cocoa Bean Shells. Foods 2023; 12:foods12030436. [PMID: 36765965 PMCID: PMC9914611 DOI: 10.3390/foods12030436] [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: 12/21/2022] [Revised: 01/10/2023] [Accepted: 01/15/2023] [Indexed: 01/18/2023] Open
Abstract
Approximately 500 thousand tons of cocoa bean shells (CSs) are generated annually and treated as waste. However, their composition is of great nutritional, technological, and economic interest due to their dietary fiber (46.4 to 60.6%), protein (11.6 to 18.1%), and lipid contents (2 to 18.5%), as well as the presence of flavonoids and alkaloids. Thus, this study aimed to obtain CS flour by milling the CSs, characterizing the flour according to its chemical composition and functionalities, and then applying it in the production of cookies, substituting a wheat flour portion (10, 20, 30, and 40%) with CS flour. Cookies were characterized in terms of water, lipids, proteins, phenolic (PC), and total flavanol (FLA) contents, and specific volume (SV), hardness (H), and L*, a*, and b color scale parameters. Increasing the amount of CS showed positive results, as the cookies were enriched with PC (0.68 to 2.37 mg gallic acid equivalents/g of sample) and FLA (0.10 to 0.19 mg epicatechin equivalents/g of sample) but increased hardness (353 to 472 N). By associating the responses, it was concluded that the wheat flour replacement with 30% CS presented values of PC and FLA 3 and 1.6 times higher than the control and could be a formulation of interest to consumers.
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Affiliation(s)
- Ingrid Denardi Soares
- Laboratório de Engenharia de Separações (LES), Departamento de Engenharia de Alimentos (ZEA), Faculdade de Zootecnia e Engenharia de Alimentos (FZEA), Universidade de São Paulo (USP), P.O. Box 23, Pirassununga 13635-900, SP, Brazil
| | - Marcela Eduarda Marchi Cirilo
- Laboratório de Processamento de Pães e Massas (LaProPaMa), Departamento de Engenharia de Alimentos (ZEA), Faculdade de Zootecnia e Engenharia de Alimentos (FZEA), Universidade de São Paulo (USP), P.O. Box 23, Pirassununga 13635-900, SP, Brazil
| | - Isabela Gayola Junqueira
- Laboratório de Engenharia de Separações (LES), Departamento de Engenharia de Alimentos (ZEA), Faculdade de Zootecnia e Engenharia de Alimentos (FZEA), Universidade de São Paulo (USP), P.O. Box 23, Pirassununga 13635-900, SP, Brazil
| | - Fernanda Maria Vanin
- Laboratório de Processamento de Pães e Massas (LaProPaMa), Departamento de Engenharia de Alimentos (ZEA), Faculdade de Zootecnia e Engenharia de Alimentos (FZEA), Universidade de São Paulo (USP), P.O. Box 23, Pirassununga 13635-900, SP, Brazil
| | - Christianne Elisabete da Costa Rodrigues
- Laboratório de Engenharia de Separações (LES), Departamento de Engenharia de Alimentos (ZEA), Faculdade de Zootecnia e Engenharia de Alimentos (FZEA), Universidade de São Paulo (USP), P.O. Box 23, Pirassununga 13635-900, SP, Brazil
- Correspondence: ; Tel.: +55-19-3565-4354
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7
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Calvert MD, Cole E, Stewart AC, Neill CL, Lahne J. Can Cider Chemistry Predict Sensory Dryness? Benchmarking the Merlyn Dryness Scale. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2022. [DOI: 10.1080/03610470.2022.2121562] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
Affiliation(s)
- Martha D. Calvert
- Department of Food Science & Technology, Virginia Tech, Blacksburg, VA, U.S.A
| | - Elizabeth Cole
- Department of Food Science & Technology, Virginia Tech, Blacksburg, VA, U.S.A
| | - Amanda C. Stewart
- Department of Food Science & Technology, Virginia Tech, Blacksburg, VA, U.S.A
| | - Clinton L. Neill
- Department of Population Medicine and Diagnostic Sciences, Cornell University, Ithaca, NY, U.S.A
| | - Jacob Lahne
- Department of Food Science & Technology, Virginia Tech, Blacksburg, VA, U.S.A
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8
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Mannino G, Serio G, Bertea CM, Chiarelli R, Lauria A, Gentile C. Phytochemical profile and antioxidant properties of the edible and non-edible portions of black sapote (Diospyros digyna Jacq.). Food Chem 2022; 380:132137. [DOI: 10.1016/j.foodchem.2022.132137] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2021] [Revised: 12/23/2021] [Accepted: 01/09/2022] [Indexed: 12/11/2022]
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9
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Wang K, Xu Z. Comparison of freshly squeezed, Non-thermally and thermally processed orange juice based on traditional quality characters, untargeted metabolomics, and volatile overview. Food Chem 2022; 373:131430. [PMID: 34731802 DOI: 10.1016/j.foodchem.2021.131430] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/21/2021] [Revised: 10/14/2021] [Accepted: 10/16/2021] [Indexed: 01/11/2023]
Abstract
The NOVA food classification system, divides foods into four categories, namely unprocessed and minimally processed foods, processed culinary ingredients, processed foods, and ultra-processed foods. With the recently increasing pursuit of healthy diets, special attention to minimally processed foods has become crucial. According to NOVA, freshly squeezed, high pressure processing (HPP) and pasteurized orange juice are minimally processed foods. In this study, the differences in the quality and composition of these minimally processed juice are explored, as it was found that their traditional quality characteristics were too weak to illustrate their difference. However, based on untargeted metabolomics, two differential compounds were identified between freshly squeezed and HPP orange juice, in addition to 15 differential compounds between freshly squeezed and pasteurized orange juice. Moreover, all the pasteurized orange juice in this study was deemed to be out of the acceptance area of freshly squeezed and HPP orange juice in a data-driven soft independent modeling of class analogy (dd-SIMCA) model based on volatile overview. The results of this study provide data for clarifying the compositional differences between minimally processed juice for their further subclassification.
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Affiliation(s)
- Kewen Wang
- Institute of Quality Standard & Testing Technology for Agro-Products, Key Laboratory of Agro-food Safety and Quality, Ministry of Agriculture and Rural Affairs, Chinese Academy of Agricultural Sciences, Beijing 100081, China; College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Zhenzhen Xu
- Institute of Quality Standard & Testing Technology for Agro-Products, Key Laboratory of Agro-food Safety and Quality, Ministry of Agriculture and Rural Affairs, Chinese Academy of Agricultural Sciences, Beijing 100081, China.
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10
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Si W, Zhang Y, Li X, Du Y, Xu Q. Understanding the Functional Activity of Polyphenols Using Omics-Based Approaches. Nutrients 2021; 13:nu13113953. [PMID: 34836207 PMCID: PMC8625961 DOI: 10.3390/nu13113953] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/16/2021] [Revised: 11/01/2021] [Accepted: 11/01/2021] [Indexed: 02/07/2023] Open
Abstract
Plant polyphenols are the main category of natural active substances, and are distributed widely in vegetables, fruits, and plant-based processed foods. Polyphenols have a beneficial performance in preventing diseases and maintaining body health. However, its action mechanism has not been well understood. Foodomics is a novel method to sequence and widely used in nutrition, combining genomics, proteomics, transcriptomics, microbiome, and metabolomics. Based on multi-omics technologies, foodomics provides abundant data to study functional activities of polyphenols. In this paper, physiological functions of various polyphenols based on foodomics and microbiome was discussed, especially the anti-inflammatory and anti-tumor activities and gut microbe regulation. In conclusion, omics (including microbiomics) is a useful approach to explore the bioactive activities of polyphenols in the nutrition and health of human and animals.
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Affiliation(s)
- Wenjin Si
- College of Animal Sciences and Technology, Huazhong Agricultural University, Wuhan 430070, China; (W.S.); (X.L.); (Y.D.)
- Shennongjia Science & Technology Innovation Center, Huazhong Agricultural University, Wuhan 430070, China
| | - Yangdong Zhang
- State Key Laboratory of Animal Nutrition, Institute of Animal Science, Chinese Academy of Agricultural Sciences, Beijing 100193, China;
| | - Xiang Li
- College of Animal Sciences and Technology, Huazhong Agricultural University, Wuhan 430070, China; (W.S.); (X.L.); (Y.D.)
- Shennongjia Science & Technology Innovation Center, Huazhong Agricultural University, Wuhan 430070, China
| | - Yufeng Du
- College of Animal Sciences and Technology, Huazhong Agricultural University, Wuhan 430070, China; (W.S.); (X.L.); (Y.D.)
- Shennongjia Science & Technology Innovation Center, Huazhong Agricultural University, Wuhan 430070, China
| | - Qingbiao Xu
- College of Animal Sciences and Technology, Huazhong Agricultural University, Wuhan 430070, China; (W.S.); (X.L.); (Y.D.)
- Shennongjia Science & Technology Innovation Center, Huazhong Agricultural University, Wuhan 430070, China
- State Key Laboratory of Animal Nutrition, Institute of Animal Science, Chinese Academy of Agricultural Sciences, Beijing 100193, China;
- Correspondence:
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11
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Szczepańska J, Pinto CA, Skąpska S, Saraiva JA, Marszałek K. Effect of static and multi-pulsed high pressure processing on the rheological properties, microbial and physicochemical quality, and antioxidant potential of apple juice during refrigerated storage. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112038] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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12
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Cairns P, Hamilton L, Racine K, Phetxumphou K, Ma S, Lahne J, Gallagher D, Huang H, Moore AN, Stewart AC. Effects of Hydroxycinnamates and Exogenous Yeast Assimilable Nitrogen on Cider Aroma and Fermentation Performance. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2021. [DOI: 10.1080/03610470.2021.1968171] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Paulette Cairns
- Department of Food Science and Technology, Virginia Polytechnic Institute and State University, Blacksburg, VA, U.S.A
| | - Leah Hamilton
- Department of Food Science and Technology, Virginia Polytechnic Institute and State University, Blacksburg, VA, U.S.A
| | - Kathryn Racine
- Department of Food Science and Technology, Virginia Polytechnic Institute and State University, Blacksburg, VA, U.S.A
| | - Katherine Phetxumphou
- Department of Food Science and Technology, Virginia Polytechnic Institute and State University, Blacksburg, VA, U.S.A
| | - Sihui Ma
- Department of Food Science and Technology, Virginia Polytechnic Institute and State University, Blacksburg, VA, U.S.A
| | - Jacob Lahne
- Department of Food Science and Technology, Virginia Polytechnic Institute and State University, Blacksburg, VA, U.S.A
| | - Daniel Gallagher
- The Charles E. Via, Jr. Department of Civil & Environmental Engineering, Virginia Polytechnic Institute and State University, Blacksburg, VA, U.S.A
| | - Haibo Huang
- Department of Food Science and Technology, Virginia Polytechnic Institute and State University, Blacksburg, VA, U.S.A
| | - Amy N. Moore
- Department of Food Science and Technology, Virginia Polytechnic Institute and State University, Blacksburg, VA, U.S.A
| | - Amanda C. Stewart
- Department of Food Science and Technology, Virginia Polytechnic Institute and State University, Blacksburg, VA, U.S.A
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Innovative Combination of Dispersive Solid Phase Extraction Followed by NIR-Detection and Multivariate Data Analysis for Prediction of Total Polyphenolic Content. Molecules 2021; 26:molecules26164807. [PMID: 34443395 PMCID: PMC8399600 DOI: 10.3390/molecules26164807] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2021] [Revised: 08/03/2021] [Accepted: 08/04/2021] [Indexed: 11/16/2022] Open
Abstract
Recently polyphenols attracted great interest in the field of food and nutrition as well as in the pharmaceutical and cosmetics industries due to their health benefits through antioxidative behavior in the human body. However, because of the high number of compounds characterized as phenols and their structural diversity, quantification of polyphenols turns out to be a highly complex task. Although, a wide variety of analytical methods are used for the determination of total polyphenolic content, they are all found to be lacking in a variety of different tasks, such as their limits of detection and quantification, repeatability, accuracy and specificity. For this reason, a novel approach combining the advantages of solid phase purification, near infrared analysis and multivariate data analysis was investigated for the prediction of total polyphenolic content, suitable for a wide range of sample matrices. Dispersive solid phase extraction was performed and optimized using polyvinylpyrrolidone as sorbent, known to selectively bind polyphenols. Near-infrared detection of adsorbed polyphenols was carried out subsequently. Furthermore, the method was in-house validated, examining selectivity, repeatability and accuracy, working range, as well as multivariate limit of detection and limit of quantification, comparing it with two routinely used methods—namely, Folin–Ciocalteu photometric assay and Löwenthal titration. The novel established method was applied for the prediction of total polyphenolic content in tea and wine samples.
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Proanthocyanidins and Where to Find Them: A Meta-Analytic Approach to Investigate Their Chemistry, Biosynthesis, Distribution, and Effect on Human Health. Antioxidants (Basel) 2021; 10:antiox10081229. [PMID: 34439477 PMCID: PMC8389005 DOI: 10.3390/antiox10081229] [Citation(s) in RCA: 32] [Impact Index Per Article: 10.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2021] [Revised: 07/26/2021] [Accepted: 07/27/2021] [Indexed: 12/22/2022] Open
Abstract
Proanthocyanidins (PACs) are a class of polyphenolic compounds that are attracting considerable interest in the nutraceutical field due to their potential health benefits. However, knowledge about the chemistry, biosynthesis, and distribution of PACs is limited. This review summarizes the main chemical characteristics and biosynthetic pathways and the main analytical methods aimed at their identification and quantification in raw plant matrices. Furthermore, meta-analytic approaches were used to identify the main plant sources in which PACs were contained and to investigate their potential effect on human health. In particular, a cluster analysis identified PACs in 35 different plant families and 60 different plant parts normally consumed in the human diet. On the other hand, a literature search, coupled with forest plot analyses, highlighted how PACs can be actively involved in both local and systemic effects. Finally, the potential mechanisms of action through which PACs may impact human health were investigated, focusing on their systemic hypoglycemic and lipid-lowering effects and their local anti-inflammatory actions on the intestinal epithelium. Overall, this review may be considered a complete report in which chemical, biosynthetic, ecological, and pharmacological aspects of PACs are discussed.
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Campbell J, Sarkhosh A, Habibi F, Gajjar P, Ismail A, Tsolova V, El-Sharkawy I. Evaluation of Biochemical Juice Attributes and Color-Related Traits in Muscadine Grape Population. Foods 2021; 10:foods10051101. [PMID: 34065684 PMCID: PMC8156615 DOI: 10.3390/foods10051101] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/17/2021] [Revised: 05/06/2021] [Accepted: 05/14/2021] [Indexed: 11/16/2022] Open
Abstract
Biochemical juice attributes and color-related traits of muscadine grape genotypes have been investigated. For this study, 90 muscadine genotypes, including 21 standard cultivars, 60 breeding lines, and 9 Vitis x Muscadinia hybrids (VM), were evaluated. The biochemical properties of total soluble solids (TSS), titratable acidity, and TSS/Acid (T/A) ratio showed modest diversity among genotypes with a range of 10.3 °Brix, 2.1 mg tartaric acid/L, and 4.6, respectively. Nonetheless, the pH trait exhibited a tight range of 0.74 among the population with a minimum and maximum pH of 3.11 ± 0.12 and 3.85 ± 0.12. Color-related traits showed more deviation between individuals. Total anthocyanin content (TAC), luminosity index (L*), hue angle (h°), and chroma index (C*) displayed a range of 398 µg/g DW, 33.2, 352.1, and 24, respectively. The hierarchical clustering map classified the population into two large groups of colored and non-colored grapes based on L* and h°, suggesting the predominance of these two characters among the population. The colored berries genotypes clade was further divided into several sub-clades depending on C*, TAC, and TSS levels. The principal component analysis (PCA) separated the four-color characteristics into two groups with a negative correlation between them, L* and C* versus TAC and h°. Further, PCA suggested the positive influence of acidity in enhancing the different nutraceutical components. Despite the nature of anthocyanins as a member of phenolic compounds, a lack of significant correlation between TAC and nutraceutical-related traits was detected. The dissimilatory matrix analysis highlighted the muscadine individuals C11-2-2, E16-9-1, O21-13-1, and Noble as particular genotypes among the population due to enhanced color characteristics.
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Affiliation(s)
- Jiovan Campbell
- Center for Viticulture and Small Fruit Research, College of Agriculture and Food Sciences, Florida A&M University, Tallahassee, FL 32308, USA; (J.C.); (P.G.); (A.I.); (V.T.)
| | - Ali Sarkhosh
- Horticultural Sciences Department, University of Florida, Gainesville, FL 32611, USA;
| | - Fariborz Habibi
- Department of Horticultural Science, School of Agriculture, Shiraz University, Shiraz 71441-65186, Iran;
| | - Pranavkumar Gajjar
- Center for Viticulture and Small Fruit Research, College of Agriculture and Food Sciences, Florida A&M University, Tallahassee, FL 32308, USA; (J.C.); (P.G.); (A.I.); (V.T.)
| | - Ahmed Ismail
- Center for Viticulture and Small Fruit Research, College of Agriculture and Food Sciences, Florida A&M University, Tallahassee, FL 32308, USA; (J.C.); (P.G.); (A.I.); (V.T.)
- Department of Horticulture, Faculty of Agriculture, Damanhour University, Damanhour, Behera 22516, Egypt
| | - Violeta Tsolova
- Center for Viticulture and Small Fruit Research, College of Agriculture and Food Sciences, Florida A&M University, Tallahassee, FL 32308, USA; (J.C.); (P.G.); (A.I.); (V.T.)
| | - Islam El-Sharkawy
- Center for Viticulture and Small Fruit Research, College of Agriculture and Food Sciences, Florida A&M University, Tallahassee, FL 32308, USA; (J.C.); (P.G.); (A.I.); (V.T.)
- Correspondence: ; Tel.: +1-850-599-8685
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Pinto G, Aurilia M, Illiano A, Fontanarosa C, Sannia G, Trifuoggi M, Lettera V, Sperandeo R, Pucci P, Amoresano A. From untargeted metabolomics to the multiple reaction monitoring-based quantification of polyphenols in chocolates from different geographical areas. JOURNAL OF MASS SPECTROMETRY : JMS 2021; 56:e4651. [PMID: 32893948 DOI: 10.1002/jms.4651] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/12/2020] [Revised: 08/19/2020] [Accepted: 08/23/2020] [Indexed: 05/03/2023]
Abstract
Plants, including cocoa bean, are the main source of metabolites with multiple biological functions. Polyphenol extracts are widely used as a nutraceutical supplement for their well-known health-promoting role. In this paper, a preliminary untargeted metabolic screening was carried out by matrix-assisted laser desorption/ionization (MALDI)-time of flight (TOF)/TOF on a pool of chocolate samples made by cocoa beans of different geographical areas. Then, a targeted approach was developed for polyphenol quantification by an optimized Liquid chromatography (LC)-tandem mass spectrometry (MS/MS) method multiple reaction monitoring (MRM) ion mode. Detection limit of polyphenol standard ranged between 1 and 25 pg/μl with variation coefficient lower than 15%. External calibration curves were used for quantification of polyphenols in 18 samples. Fifty polyphenols were detected in a single LC-MRM/MS run and quantified by monitoring almost 90 transitions in a 5-minute run. The polyphenols content of different cocoa beans from several countries was finally compared by principal component analysis (PCA) statistical analysis suggesting that the chocolate made by Ecuador cocoa beans showed the highest level of polyphenols.
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Affiliation(s)
- Gabriella Pinto
- Dipartimento di Scienze Chimiche, Università di Napoli 'Federico II', Via Cinthia, 26, Naples, 80126, Italy
| | - Michela Aurilia
- Dipartimento di Scienze Chimiche, Università di Napoli 'Federico II', Via Cinthia, 26, Naples, 80126, Italy
| | - Anna Illiano
- Dipartimento di Scienze Chimiche, Università di Napoli 'Federico II', Via Cinthia, 26, Naples, 80126, Italy
- CEINGE Advanced Biotechnology, Università di Napoli 'Federico II', Via Gaetano Salvatore, 486, 80145, Naples, Italy
| | - Carolina Fontanarosa
- Dipartimento di Scienze Chimiche, Università di Napoli 'Federico II', Via Cinthia, 26, Naples, 80126, Italy
| | - Giovanni Sannia
- Dipartimento di Scienze Chimiche, Università di Napoli 'Federico II', Via Cinthia, 26, Naples, 80126, Italy
| | - Marco Trifuoggi
- Dipartimento di Scienze Chimiche, Università di Napoli 'Federico II', Via Cinthia, 26, Naples, 80126, Italy
| | - Vincenzo Lettera
- Dipartimento di Scienze Chimiche, Università di Napoli 'Federico II', Via Cinthia, 26, Naples, 80126, Italy
| | - Raffaele Sperandeo
- Dipartimento di Scienze, Università degli Studi della Basilicata, Via Nazario Sauro, 85, Potenza, 85100, Italy
| | - Piero Pucci
- Dipartimento di Scienze Chimiche, Università di Napoli 'Federico II', Via Cinthia, 26, Naples, 80126, Italy
- CEINGE Advanced Biotechnology, Università di Napoli 'Federico II', Via Gaetano Salvatore, 486, 80145, Naples, Italy
| | - Angela Amoresano
- Dipartimento di Scienze Chimiche, Università di Napoli 'Federico II', Via Cinthia, 26, Naples, 80126, Italy
- Istituto Nazionale Biostrutture e Biosistemi, Consorzio Interuniversitario Viale delle, Medaglie d'Oro, 305, Roma, 00136, Italy
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Assessment of Experimental Factors Affecting the Sensitivity and Selectivity of the Spectrophotometric Estimation of Proanthocyanidins in Foods and Nutraceuticals. FOOD ANAL METHOD 2020. [DOI: 10.1007/s12161-020-01878-1] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
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Huo J, Sun Y, Zhong S, Li Y, Yang R, Xia L, Wang J, Zhang M, Zhu J. Safety evaluation of aqueous extracts of Sanghuangporus vaninii fruiting body in Sprague-Dawley rats. Food Sci Nutr 2020; 8:5107-5113. [PMID: 32994971 PMCID: PMC7500762 DOI: 10.1002/fsn3.1811] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/12/2020] [Revised: 07/12/2020] [Accepted: 07/18/2020] [Indexed: 12/19/2022] Open
Abstract
Sanghuangporus vaninii, called "Sanghuang," is orally used for health care, tumor, and inflammation treatment in Asia. However, the safety of S. vaninii has not been evaluated. The major compounds analysis showed that aqueous extracts of S. vaninii fruiting body were rich in polysaccharides, nucleotides, and polyphenols. Then, the aqueous was given orally to Sprague-Dawley rats for toxical test. In acute toxicity study, the maximum tolerated dose was 21 g/kg. In 17-week repeated dose toxicity experiment, all rats had no abnormal reaction among control group, low dose group (0.15 g/kg) and middle dose group (1.00 g/kg). At high dose group (6.00 g/kg), the feces began to darken on 16th day (D16), and turned to drug stained stool on D21, all rats recovered on the 3rd day (D92) of recovery period. During the whole experiment, there were no animal death and no treatment-related changes in any of the parameters under the all doses. These results indicated the No-Observed Adverse Effect Level of aqueous extract of S. vaninii fruiting body was 1.0 g/kg.
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Affiliation(s)
- Jinxi Huo
- Sericultural Research Institute Zhejiang Academy of Agricultural Sciences Hangzhou China
| | - Yuqing Sun
- Sericultural Research Institute Zhejiang Academy of Agricultural Sciences Hangzhou China
| | - Shi Zhong
- Sericultural Research Institute Zhejiang Academy of Agricultural Sciences Hangzhou China
| | - Yougui Li
- Sericultural Research Institute Zhejiang Academy of Agricultural Sciences Hangzhou China
| | - Ruchun Yang
- Hangzhou Hospital of Traditional Chinese Medicine Hangzhou China
| | - Lijuan Xia
- Center of Safety Evaluation Zhejiang Academy of Medical Sciences Hangzhou China
| | - Jiahong Wang
- Center of Safety Evaluation Zhejiang Academy of Medical Sciences Hangzhou China
| | - Majuan Zhang
- Center of Safety Evaluation Zhejiang Academy of Medical Sciences Hangzhou China
| | - Jianxun Zhu
- Sericultural Research Institute Zhejiang Academy of Agricultural Sciences Hangzhou China
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Wang S, Tonnis BD, Wang ML, Zhang S, Adhikari K. Investigation of Monosodium Glutamate Alternatives for Content of Umami Substances and Their Enhancement Effects in Chicken Soup Compared to Monosodium Glutamate. J Food Sci 2019; 84:3275-3283. [PMID: 31602667 DOI: 10.1111/1750-3841.14834] [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: 01/07/2019] [Revised: 08/31/2019] [Accepted: 09/04/2019] [Indexed: 11/30/2022]
Abstract
This research aimed to compare the effects of monosodium glutamate (MSG) and its alternatives on sensory characteristics of chicken soup. High-performance liquid chromatography analysis was carried out to quantify umami substances in potential MSG alternatives. Two mushroom extracts (CE and MC), one tomato extract (TC), and one yeast extract (YE) powders were selected due to their high equivalent umami concentration (EUC). These extracts together with MSG were then applied individually at four different levels (CE, MC, TC, MSG: 0.05%, 0.1%, 0.2%, 0.4%; YE: 0.0125%, 0.025%, 0.05%, 0.1%) in chicken soup in order to compare their impact on major sensory attributes using the degree of difference from control (DODC) test. Our results showed that all four extracts at all the usage levels exhibited an enhancement effect on the overall flavor, meaty flavor, saltiness, and umami taste. The extent of enhancement depended on the type of the alternative and its usage level. Higher levels of MSG alternatives (except YE) suppressed the chicken flavor. YE had similar enhancement effects as MSG on umami and salty tastes already at lower usage levels. At the lowest concentration, TC showed a stronger enhancement effect than MSG, but its effect on most attributes decreased as the usage dose increased. Compared to CE, the other mushroom extract MC resembled MSG at most levels. Overall, the closest synergistic effect in chicken soup was noted with 0.1% MSG, 0.1% MC, and 0.025% YE. PRACTICAL APPLICATION: This study compared the enhancement effects of MSG and selected alternatives in chicken soup. Results will help food manufacturers who would like to replace MSG with natural umami substances in soup products to enhance flavor and reduce sodium chloride.
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Affiliation(s)
- Shangci Wang
- Dept. of Food Science and Technology, Univ. of Georgia-Griffin Campus, Griffin, GA, U.S.A
| | - Brandon D Tonnis
- Plant Genetic Resources Conservation Unit, USDA-ARS, Griffin, GA, 30223, U.S.A
| | - Ming Li Wang
- Plant Genetic Resources Conservation Unit, USDA-ARS, Griffin, GA, 30223, U.S.A
| | - Shaokang Zhang
- Dept. of Food Science and Technology, Univ. of Georgia-Griffin Campus, Griffin, GA, U.S.A
| | - Koushik Adhikari
- Dept. of Food Science and Technology, Univ. of Georgia-Griffin Campus, Griffin, GA, U.S.A
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