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Sirovec S, Tušek AJ, Benković M, Valinger D, Cvetnić TS, Kljusurić JG, Jurina T. Emulsification of Rosemary and Oregano Aqueous Extracts and Their In Vitro Bioavailability. PLANTS (BASEL, SWITZERLAND) 2022; 11:3372. [PMID: 36501410 PMCID: PMC9736180 DOI: 10.3390/plants11233372] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 11/20/2022] [Revised: 11/30/2022] [Accepted: 12/02/2022] [Indexed: 06/17/2023]
Abstract
Due to their richness in phenolic compounds, Mediterranean plants such as rosemary and oregano are increasingly recommended for consumption for their numerous health benefits. The pH shift and the presence of digestive enzymes significantly reduce the bioavailability of these biochemicals as they pass through the gastrointestinal tract. To prevent this degradation of phenolic compounds, methods such as emulsification of plant aqueous extracts are used. The aim of this study was to investigate the effects of emulsification conditions on the chemical properties (total polyphenolic content and antioxidant activity) of emulsified rosemary and oregano extracts. Response surface methodology was applied to optimize sunflower oil concentration, rotational speed, and emulsifier concentration (commercial pea protein). The emulsions prepared under optimal conditions were then used in bioavailability studies (in vitro digestion). The antioxidant activity of the emulsified rosemary/oregano extracts, measured by the DPPH method, remained largely stable when simulating in vitro digestion. Analysis of antioxidant activity after in vitro simulation of the gastrointestinal system revealed a higher degree of maintenance (up to 76%) for emulsified plant extracts compared to aqueous plant extracts. This article contributes to our understanding of how plant extracts are prepared to preserve their biological activity and their application in the food industry.
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Šeremet D, Jokić S, Aladić K, Butorac A, Lovrić M, Tušek AJ, Obranović M, Mandura Jarić A, Vojvodić Cebin A, Carović-Stanko K, Komes D. Comprehensive Study of Traditional Plant Ground Ivy ( Glechoma hederacea L.) Grown in Croatia in Terms of Nutritional and Bioactive Composition. Foods 2022; 11:658. [PMID: 35267291 PMCID: PMC8909519 DOI: 10.3390/foods11050658] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/27/2022] [Revised: 02/16/2022] [Accepted: 02/22/2022] [Indexed: 01/27/2023] Open
Abstract
In the present study, ground ivy was harvested from different natural habitats in Croatia and subjected to screening analysis for nutritional and bioactive composition. To achieve maximum recovery of phenolic compounds, different extraction techniques were investigated-heat-assisted (HAE), microwave-assisted (MAE) and subcritical water (SWE) extraction. Prepared extracts were analysed by spectrophotometric methods, LC-MS/MS and HPLC-PAD methodologies. Results regarding nutritive analyses, conducted using standard AOAC methods, showed the abundance of samples in terms of insoluble dietary fibre, protein, calcium and potassium, while rutin, chlorogenic, cryptochlorogenic, caffeic and rosmarinic acid were the most dominant phenolic compounds. In addition, LC-MS/MS analysis revealed the presence of apigenin and luteolin in glycosylated form. Maximum recovery of target phenolic compounds was achieved with MAE, while SWE led to the formation of new antioxidants, which is commonly known as neoformation. Moreover, efficient prediction of phenolic composition of prepared extracts was achieved using NIR spectroscopy combined with ANN modelling.
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Affiliation(s)
- Danijela Šeremet
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierotti St 6, 10000 Zagreb, Croatia; (D.Š.); (A.J.T.); (M.O.); (A.M.J.); (A.V.C.)
| | - Stela Jokić
- Faculty of Food Technology, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 20, 31000 Osijek, Croatia; (S.J.); (K.A.)
| | - Krunoslav Aladić
- Faculty of Food Technology, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 20, 31000 Osijek, Croatia; (S.J.); (K.A.)
| | - Ana Butorac
- BICRO BIOCentre, Ltd., Borongajska Cesta 83h, 10000 Zagreb, Croatia; (A.B.); (M.L.)
| | - Marija Lovrić
- BICRO BIOCentre, Ltd., Borongajska Cesta 83h, 10000 Zagreb, Croatia; (A.B.); (M.L.)
| | - Ana Jurinjak Tušek
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierotti St 6, 10000 Zagreb, Croatia; (D.Š.); (A.J.T.); (M.O.); (A.M.J.); (A.V.C.)
| | - Marko Obranović
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierotti St 6, 10000 Zagreb, Croatia; (D.Š.); (A.J.T.); (M.O.); (A.M.J.); (A.V.C.)
| | - Ana Mandura Jarić
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierotti St 6, 10000 Zagreb, Croatia; (D.Š.); (A.J.T.); (M.O.); (A.M.J.); (A.V.C.)
| | - Aleksandra Vojvodić Cebin
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierotti St 6, 10000 Zagreb, Croatia; (D.Š.); (A.J.T.); (M.O.); (A.M.J.); (A.V.C.)
| | - Klaudija Carović-Stanko
- Faculty of Agriculture, University of Zagreb, Svetošimunska Cesta 25, 10000 Zagreb, Croatia;
| | - Draženka Komes
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierotti St 6, 10000 Zagreb, Croatia; (D.Š.); (A.J.T.); (M.O.); (A.M.J.); (A.V.C.)
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