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Dissanayake IH, Zak V, Kaur K, Jaye K, Ayati Z, Chang D, Li CG, Bhuyan DJ. Australian native fruits and vegetables: Chemical composition, nutritional profile, bioactivity and potential valorization by industries. Crit Rev Food Sci Nutr 2022; 63:8511-8544. [PMID: 35491610 DOI: 10.1080/10408398.2022.2057913] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
Abstract
Australian native plants have adapted themselves to harsh climatic conditions enabling them to produce unique and high levels of secondary metabolites. Native fruits and vegetables have been an integral part of the Indigenous Australian diet and Bush medicine for centuries. They have recently gained popularity owing to their rich dietary fiber, minerals, polyphenolic and antioxidant contents. This review presents a comprehensive summary and critical assessment of the studies performed in the last few decades to understand the phytochemical and nutritional profiles and therapeutic properties of Australian native fruits and vegetables. Furthermore, the potential of these fruits and vegetables as functional food ingredients and in the prevention and treatment of different diseases is discussed. Research on the nutritional and phytochemical profiles and therapeutic activity of Australian vegetables is limited with most studies focused on native fruits. These fruits have demonstrated promising antioxidant, anticancer, anti-inflammatory and antimicrobial activities mostly in in vitro models. More research to a) identify novel bioactive compounds, b) define optimal post-harvest and extraction methods, and c) understand molecular mechanisms of pharmacological activity through preclinical and clinical studies is prudent for the prospective and wider use of Australian native fruits and vegetables by the food, pharmaceutical, and nutraceutical industries.
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Affiliation(s)
| | - Valeria Zak
- School of Science, Western Sydney University, Campbelltown, NSW, Australia
| | - Kirandeep Kaur
- NICM Health Research Institute, Western Sydney University, Penrith, NSW, Australia
| | - Kayla Jaye
- NICM Health Research Institute, Western Sydney University, Penrith, NSW, Australia
| | - Zahra Ayati
- NICM Health Research Institute, Western Sydney University, Penrith, NSW, Australia
| | - Dennis Chang
- NICM Health Research Institute, Western Sydney University, Penrith, NSW, Australia
| | - Chun Guang Li
- NICM Health Research Institute, Western Sydney University, Penrith, NSW, Australia
| | - Deep Jyoti Bhuyan
- NICM Health Research Institute, Western Sydney University, Penrith, NSW, Australia
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2
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Sharifi-Rad J, Quispe C, Castillo CMS, Caroca R, Lazo-Vélez MA, Antonyak H, Polishchuk A, Lysiuk R, Oliinyk P, De Masi L, Bontempo P, Martorell M, Daştan SD, Rigano D, Wink M, Cho WC. Ellagic Acid: A Review on Its Natural Sources, Chemical Stability, and Therapeutic Potential. OXIDATIVE MEDICINE AND CELLULAR LONGEVITY 2022; 2022:3848084. [PMID: 35237379 PMCID: PMC8885183 DOI: 10.1155/2022/3848084] [Citation(s) in RCA: 42] [Impact Index Per Article: 21.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 10/11/2021] [Accepted: 01/31/2022] [Indexed: 12/18/2022]
Abstract
Ellagic acid (EA) is a bioactive polyphenolic compound naturally occurring as secondary metabolite in many plant taxa. EA content is considerable in pomegranate (Punica granatum L.) and in wood and bark of some tree species. Structurally, EA is a dilactone of hexahydroxydiphenic acid (HHDP), a dimeric gallic acid derivative, produced mainly by hydrolysis of ellagitannins, a widely distributed group of secondary metabolites. EA is attracting attention due to its antioxidant, anti-inflammatory, antimutagenic, and antiproliferative properties. EA displayed pharmacological effects in various in vitro and in vivo model systems. Furthermore, EA has also been well documented for its antiallergic, antiatherosclerotic, cardioprotective, hepatoprotective, nephroprotective, and neuroprotective properties. This review reports on the health-promoting effects of EA, along with possible mechanisms of its action in maintaining the health status, by summarizing the literature related to the therapeutic potential of this polyphenolic in the treatment of several human diseases.
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Affiliation(s)
| | - Cristina Quispe
- Facultad de Ciencias de la Salud, Universidad Arturo Prat, Avda. Arturo Prat 2120, Iquique 1110939, Chile
| | | | - Rodrigo Caroca
- Biotechnology and Genetic Engineering Group, Science and Technology Faculty, Universidad del Azuay, Av. 24 de Mayo 7-77, Cuenca, Ecuador
- Universidad del Azuay, Grupos Estratégicos de Investigación en Ciencia y Tecnología de Alimentos y Nutrición Industrial (GEICA-UDA), Av. 24 de Mayo 7-77, Apartado 01.01.981, Cuenca, Ecuador
| | - Marco A. Lazo-Vélez
- Universidad del Azuay, Grupos Estratégicos de Investigación en Ciencia y Tecnología de Alimentos y Nutrición Industrial (GEICA-UDA), Av. 24 de Mayo 7-77, Apartado 01.01.981, Cuenca, Ecuador
| | | | | | - Roman Lysiuk
- Danylo Halytsky Lviv National Medical University, Lviv, Ukraine
| | - Petro Oliinyk
- Danylo Halytsky Lviv National Medical University, Lviv, Ukraine
| | - Luigi De Masi
- National Research Council (CNR), Institute of Biosciences and Bioresources (IBBR), Via Università 133, 80055 Portici, Naples, Italy
| | - Paola Bontempo
- Department of Precision Medicine, University of Campania “Luigi Vanvitelli”, Via L. De Crecchio 7, 80138 Naples, Italy
| | - Miquel Martorell
- Department of Nutrition and Dietetics, Faculty of Pharmacy, and Centre for Healthy Living, University of Concepción, 4070386 Concepción, Chile
| | - Sevgi Durna Daştan
- Department of Biology, Faculty of Science, Sivas Cumhuriyet University, 58140 Sivas, Turkey
- Beekeeping Development Application and Research Center, Sivas Cumhuriyet University, 58140 Sivas, Turkey
| | - Daniela Rigano
- Department of Pharmacy, University of Naples “Federico II”, Via D. Montesano, 49 80131 Naples, Italy
| | - Michael Wink
- Heidelberg University, Institute of Pharmacy and Molecular Biotechnology, INF 329, D-69120 Heidelberg, Germany
| | - William C. Cho
- Department of Clinical Oncology, Queen Elizabeth Hospital, Kowloon, Hong Kong
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Wu W, Jiang S, Liu M, Tian S. Simultaneous process optimization of ultrasound-assisted extraction of polyphenols and ellagic acid from pomegranate (Punica granatum L.) flowers and its biological activities. ULTRASONICS SONOCHEMISTRY 2021; 80:105833. [PMID: 34798525 PMCID: PMC8605316 DOI: 10.1016/j.ultsonch.2021.105833] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/25/2021] [Revised: 11/01/2021] [Accepted: 11/13/2021] [Indexed: 05/02/2023]
Abstract
This study was designed to optimize the extraction rate of total polyphenols and ellagic acid from pomegranate flowers. Single factors were investigated for liquid-to-material ratio (5-25), ethanol concentration (20%-60%), sonication time (5-60 min), and sonication power (150-500 W). The level range of the Box-Bokhen design was determined with respect to the single-factor results. The components of each index were normalized using the entropy weighting method for obtaining the comprehensive evaluation value. Under the actual conditions, the final optimization results were 17 for liquid-to-material ratio, 43% for ethanol concentration, 10 min for ultrasonic time, and 300 W for ultrasonic power. The extracts obtained under optimal conditions were tested for the inhibition of Streptococcus mutans and its biofilm, and results showed that pomegranate flowers exerted some inhibitory effects on the bacterium. Phosphomolybdenum and FRAP assays were used, and DPPH, ABTS, and O2- radical scavenging tests were conducted, indicating that pomegranate flower extracts have good antioxidant capacity.
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Affiliation(s)
- Wenxia Wu
- College of Traditional Chinese Medicine, Xinjiang Medical University, Urumqi 830011, Xinjiang, China
| | - Shan Jiang
- College of Traditional Chinese Medicine, Xinjiang Medical University, Urumqi 830011, Xinjiang, China
| | - Mengmeng Liu
- College of Traditional Chinese Medicine, Xinjiang Medical University, Urumqi 830011, Xinjiang, China
| | - Shuge Tian
- College of Traditional Chinese Medicine, Xinjiang Medical University, Urumqi 830011, Xinjiang, China.
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Seke F, Manhivi VE, Shoko T, Slabbert RM, Sultanbawa Y, Sivakumar D. Extraction optimisation, hydrolysis, antioxidant properties and bioaccessibility of phenolic compounds in Natal plum fruit (Carissa Macrocarpa). FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101425] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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Phan ADT, Damyeh MS, Chaliha M, Akter S, Fyfe S, Netzel ME, Cozzolino D, Sultanbawa Y. The effect of maturity and season on health‐related bioactive compounds in wild harvested fruit of
Terminalia ferdinandiana
(Exell). Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15350] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Affiliation(s)
- Anh Dao Thi Phan
- ARC Industrial Transformation Training Centre for Uniquely Australian Foods Queensland Alliance for Agriculture and Food Innovation The University of Queensland Coopers Plains QLD 4108 Australia
- Food Technology Department Faculty of Agriculture Can Tho University 3/2 Street Can Tho 900000 Vietnam
| | - Maral Seidi Damyeh
- ARC Industrial Transformation Training Centre for Uniquely Australian Foods Queensland Alliance for Agriculture and Food Innovation The University of Queensland Coopers Plains QLD 4108 Australia
- Centre for Nutrition and Food Sciences Queensland Alliance for Agriculture and Food Innovation The University of Queensland St. Lucia QLD 4072 Australia
| | - Mridusmita Chaliha
- ARC Industrial Transformation Training Centre for Uniquely Australian Foods Queensland Alliance for Agriculture and Food Innovation The University of Queensland Coopers Plains QLD 4108 Australia
- Centre for Nutrition and Food Sciences Queensland Alliance for Agriculture and Food Innovation The University of Queensland St. Lucia QLD 4072 Australia
| | - Saleha Akter
- ARC Industrial Transformation Training Centre for Uniquely Australian Foods Queensland Alliance for Agriculture and Food Innovation The University of Queensland Coopers Plains QLD 4108 Australia
- Centre for Nutrition and Food Sciences Queensland Alliance for Agriculture and Food Innovation The University of Queensland St. Lucia QLD 4072 Australia
| | - Selina Fyfe
- ARC Industrial Transformation Training Centre for Uniquely Australian Foods Queensland Alliance for Agriculture and Food Innovation The University of Queensland Coopers Plains QLD 4108 Australia
- Centre for Nutrition and Food Sciences Queensland Alliance for Agriculture and Food Innovation The University of Queensland St. Lucia QLD 4072 Australia
| | - Michael E. Netzel
- ARC Industrial Transformation Training Centre for Uniquely Australian Foods Queensland Alliance for Agriculture and Food Innovation The University of Queensland Coopers Plains QLD 4108 Australia
- Centre for Nutrition and Food Sciences Queensland Alliance for Agriculture and Food Innovation The University of Queensland St. Lucia QLD 4072 Australia
| | - Daniel Cozzolino
- ARC Industrial Transformation Training Centre for Uniquely Australian Foods Queensland Alliance for Agriculture and Food Innovation The University of Queensland Coopers Plains QLD 4108 Australia
- Centre for Nutrition and Food Sciences Queensland Alliance for Agriculture and Food Innovation The University of Queensland St. Lucia QLD 4072 Australia
| | - Yasmina Sultanbawa
- ARC Industrial Transformation Training Centre for Uniquely Australian Foods Queensland Alliance for Agriculture and Food Innovation The University of Queensland Coopers Plains QLD 4108 Australia
- Centre for Nutrition and Food Sciences Queensland Alliance for Agriculture and Food Innovation The University of Queensland St. Lucia QLD 4072 Australia
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Cozzolino D, Phan ADT, Netzel ME, Smyth H, Sultanbawa Y. The use of vibrational spectroscopy to predict vitamin C in Kakadu plum powders (Terminalia ferdinandiana Exell, Combretaceae). JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:3208-3213. [PMID: 33215708 DOI: 10.1002/jsfa.10950] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/04/2020] [Revised: 11/08/2020] [Accepted: 11/20/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND The objective of this study was to evaluate the feasibility of using either mid-infrared (MIR) or near-infrared (NIR) spectroscopy to predict the vitamin C content in Kakadu plum (Terminalia ferdinandiana Exell, Combretaceae) powder samples. Vitamin C is the main and quality-determining bioactive compound in Kakadu plum (KP). Kakadu plum powder samples were analyzed by ultra-performance liquid chromatography coupled to a photodiode array detector (UPLC-PDA) and scanned using both MIR and NIR spectroscopy. RESULTS The coefficient of determination (R2 ) and the standard error in cross validation (SECV) for vitamin C were 0.93 and 1811 mg 100 g dry weight (DW) and 0.91 and 1839 mg 100 g DW using MIR and NIR spectroscopy, respectively. The coefficient of correlation and the standard error of prediction (SEP) obtained using the independent set (n = 5) were 0.65 (SEP: 2367 mg 100 g DW) and 0.73 (SEP: 4773 mg 100 g DW) using MIR and NIR spectroscopy, respectively. CONCLUSIONS The results obtained in this study clearly showed that it is possible to calibrate IR spectroscopic instruments for the measurement of vitamin C in KP plum powder samples. Mid-infrared spectroscopy showed the most promising results; however, Fourier transform near-infrared (FTNIR) spectroscopy also produced models capable of good quantification of this important bioactive compound and vitamin. These findings are promising in terms of using high-throughput IR spectroscopy as a routine technology to determine vitamin C in plant-based foods and derived products. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Daniel Cozzolino
- ARC Industrial Transformation Training Centre for Uniquely Australian Foods, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Coopers Plains, Australia
- Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, St. Lucia, Australia
| | - Anh Dao Thi Phan
- ARC Industrial Transformation Training Centre for Uniquely Australian Foods, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Coopers Plains, Australia
- Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, St. Lucia, Australia
| | - Michael E Netzel
- ARC Industrial Transformation Training Centre for Uniquely Australian Foods, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Coopers Plains, Australia
- Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, St. Lucia, Australia
| | - Heather Smyth
- ARC Industrial Transformation Training Centre for Uniquely Australian Foods, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Coopers Plains, Australia
- Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, St. Lucia, Australia
| | - Yasmina Sultanbawa
- ARC Industrial Transformation Training Centre for Uniquely Australian Foods, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Coopers Plains, Australia
- Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, St. Lucia, Australia
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Bobasa EM, Phan ADT, Netzel ME, Cozzolino D, Sultanbawa Y. Hydrolysable tannins in Terminalia ferdinandiana Exell fruit powder and comparison of their functional properties from different solvent extracts. Food Chem 2021; 358:129833. [PMID: 33933967 DOI: 10.1016/j.foodchem.2021.129833] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2020] [Revised: 04/09/2021] [Accepted: 04/11/2021] [Indexed: 11/18/2022]
Abstract
This study identified and quantified hydrolysable tannins (HTs) in Terminalia ferdinandiana Exell (Kakadu plum) fruit, freeze dried powder extracted with 80% aqueous acetone (AA) and 80% aqueous acidified ethanol (AAE), using UHPLC-Q/Orbitrap/MS/MS. The vitamin C and ellagic acid were quantified by UHPLC-PDA. A total of seven HTs were identified: corilagin, 3,4,6-tri-O-galloyl-β-d-glucose, elaeocarpusin, chebulinic acid, chebulagic acid, helioscopin B, and punicalagin, with five classified as ellagitannins. The two extracts AA and AAE, comprised of gallic acid (2.5 and 2.2 mg/g DW), punicalagins α and β (2.8 and 1.3 mg/g DW), respectively, and both contained ellagic acid (~4 g/100 g DW). These extracts showed high antioxidant properties and strong antimicrobial effects against methicillin-resistant Staphylococcus aureus clinical isolate, Staphylococcus aureus, and Shewanella putrefaciens. These results suggest that Kakadu plum fruit is a rich, edible source of ellagitannins, ellagic acid and vitamin C with potential applications in food, cosmetic and nutraceutical industries.
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Affiliation(s)
- Eshetu M Bobasa
- Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, 39 Kessels Road, Coopers Plains, QLD 4108, Australia
| | - Anh Dao Thi Phan
- Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, 39 Kessels Road, Coopers Plains, QLD 4108, Australia; ARC Industrial Transformation Training Centre for Uniquely Australian Foods, Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Coopers Plans 4108, Australia
| | - Michael E Netzel
- Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, 39 Kessels Road, Coopers Plains, QLD 4108, Australia; ARC Industrial Transformation Training Centre for Uniquely Australian Foods, Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Coopers Plans 4108, Australia
| | - Daniel Cozzolino
- Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, 39 Kessels Road, Coopers Plains, QLD 4108, Australia; ARC Industrial Transformation Training Centre for Uniquely Australian Foods, Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Coopers Plans 4108, Australia
| | - Yasmina Sultanbawa
- Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, 39 Kessels Road, Coopers Plains, QLD 4108, Australia; ARC Industrial Transformation Training Centre for Uniquely Australian Foods, Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Coopers Plans 4108, Australia.
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Organic acids in Kakadu plum ( Terminalia ferdinandiana ): The good (ellagic), the bad (oxalic) and the uncertain (ascorbic). Food Res Int 2016; 89:237-244. [DOI: 10.1016/j.foodres.2016.08.004] [Citation(s) in RCA: 35] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/22/2016] [Revised: 08/04/2016] [Accepted: 08/07/2016] [Indexed: 11/24/2022]
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