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Liu H, Agar OT, Imran A, Barrow CJ, Dunshea FR, Suleria HAR. LC-ESI-QTOF-MS/MS characterization of phenolic compounds in Australian native passion fruits and their potential antioxidant activities. Food Sci Nutr 2024; 12:2455-2472. [PMID: 38628172 PMCID: PMC11016391 DOI: 10.1002/fsn3.3928] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2023] [Revised: 12/14/2023] [Accepted: 12/15/2023] [Indexed: 04/19/2024] Open
Abstract
Passion fruits, renowned globally for their polyphenolic content and associated health benefits, have enjoyed growing attention from consumers and producers alike. While global cultivar development progresses, Australia has pioneered several native cultivars tailored for its distinct planting conditions. Despite their cultivation, comprehensive studies on the phenolic profiles and antioxidant capacities of these Australian-native passion fruits are notably lacking. This study aims to investigate and compare the polyphenolic content present in the by-products, which are peel (L), and consumable portions, which are the pulp and seeds (P), of four indigenous cultivars: 'Misty Gem' (MG), 'Flamengo' (FG), 'Sweetheart' (SW), and 'Panama' (SH). Employing LC-ESI-QTOF-MS/MS for profiling, a comprehensive list of polyphenols was curated. Additionally, various antioxidant assays-DPPH, FRAP, ABTS, RPA, FICA, and •OH-RSA-were performed to evaluate their antioxidant potential. A total of 61 polyphenols were identified, categorized into phenolic acid (19), flavonoids (33), and other phenolic substances (9). In the antioxidant assays, the SHP sample exhibited the highest •OH--RSA activity at 98.64 ± 1.45 mg AAE/g, while the FGL sample demonstrated prominent DPPH, FRAP, and ABTS activities with values of 32.47 ± 1.92 mg TE/g, 62.50 ± 3.70 mg TE/g, and 57.84 ± 1.22 mg AAE/g, respectively. Additionally, TPC and several antioxidant assays had a significant positive correlation, including DPPH, FRAP, and ABTS. The Australian-native passion fruits revealed distinct polyphenolic profiles and diverse antioxidant capacities, establishing a foundation for deeper health benefit analyses. This study accentuates the significance of understanding region-specific cultivars and their potential nutraceutical applications.
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Affiliation(s)
- Haoyao Liu
- School of Agriculture, Food and Ecosystem Sciences, Faculty of ScienceThe University of MelbourneParkvilleVictoriaAustralia
| | - Osman Tuncay Agar
- School of Agriculture, Food and Ecosystem Sciences, Faculty of ScienceThe University of MelbourneParkvilleVictoriaAustralia
- Department of Pharmacognosy, Faculty of PharmacySuleyman Demirel UniversityIspartaTurkey
| | - Ali Imran
- School of Agriculture, Food and Ecosystem Sciences, Faculty of ScienceThe University of MelbourneParkvilleVictoriaAustralia
- Department of Food Science, Faculty of Life ScienceGovernment College UniversityFaisalabadPakistan
| | - Colin J. Barrow
- Centre for Sustainable Bioproducts, School of Life and Environmental SciencesDeakin UniversityWaurn PondsVictoriaAustralia
| | - Frank R. Dunshea
- School of Agriculture, Food and Ecosystem Sciences, Faculty of ScienceThe University of MelbourneParkvilleVictoriaAustralia
- Faculty of Biological SciencesThe University of LeedsLeedsUK
| | - Hafiz A. R. Suleria
- School of Agriculture, Food and Ecosystem Sciences, Faculty of ScienceThe University of MelbourneParkvilleVictoriaAustralia
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Bhatia S, Al-Harrasi A, Shah YA, Saif Alrasbi AN, Jawad M, Koca E, Aydemir LY, Alamoudi JA, Almoshari Y, Mohan S. Structural, mechanical, barrier and antioxidant properties of pectin and xanthan gum edible films loaded with grapefruit essential oil. Heliyon 2024; 10:e25501. [PMID: 38371972 PMCID: PMC10873655 DOI: 10.1016/j.heliyon.2024.e25501] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/29/2023] [Revised: 01/12/2024] [Accepted: 01/29/2024] [Indexed: 02/20/2024] Open
Abstract
This research focused on the development of films based on pectin and xanthan gum composite loaded with different concentrations of grapefruit essential oil (GFO). The fabricated films were characterized to assess the effect of GFO on the structural, mechanical, barrier, chemical, and antioxidant properties. The addition of GFO enhanced the functional properties of the films, as confirmed by FTIR analysis showing molecular interactions within the film matrix. SEM observations revealed that films with higher GFO content had a smoother, more compact structure with uniform oil distribution. Films loaded with oil demonstrated enhanced water resistance, as their decreased permeability ranged from 0.733 ± 0.009 to 0.561 ± 0.020 (g mm)/(m2.h.kPa). Additionally, these films showed a notable increase in tensile strength, ranging from 2.91 ± 0.19 to 8.55 ± 0.62 MPa. However, the addition of oil led to a reduction in the elongation at break of the films, which decreased from 52.84 ± 3.41 % to 12.68 ± 1.52 %, and a decline in transparency from 87.57 ± 0.65 % to 76.18 ± 1.12 %. Fabricated films exhibited enhanced antioxidant properties, as evidenced by increased DPPH• and ABTS•+ radical scavenging activities with the addition of GFO. The findings of the current study suggest that GFO is an effective natural additive for enhancing the physiochemical properties of pectin and xanthan gum-based films, making them more suitable for food packaging applications.
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Affiliation(s)
- Saurabh Bhatia
- Natural and Medical Sciences Research Center, University of Nizwa, P.O. Box 33, Birkat Al Mauz, Nizwa 616, Oman
- School of Health Science, University of Petroleum and Energy Studies, Dehradun 248007, India
| | - Ahmed Al-Harrasi
- Natural and Medical Sciences Research Center, University of Nizwa, P.O. Box 33, Birkat Al Mauz, Nizwa 616, Oman
| | - Yasir Abbas Shah
- Natural and Medical Sciences Research Center, University of Nizwa, P.O. Box 33, Birkat Al Mauz, Nizwa 616, Oman
| | - Aaisha Naseer Saif Alrasbi
- School of Pharmacy, College of Health Sciences, University of Nizwa, P.O. Box 33, Birkat Al Mauz, Nizwa 616, Oman
| | - Muhammad Jawad
- Natural and Medical Sciences Research Center, University of Nizwa, P.O. Box 33, Birkat Al Mauz, Nizwa 616, Oman
| | - Esra Koca
- Adana Alparslan Turkes Science and Technology University, Department of Food Engineering, Adana 01250, Turkey
| | - Levent Yurdaer Aydemir
- Adana Alparslan Turkes Science and Technology University, Department of Food Engineering, Adana 01250, Turkey
| | - Jawaher Abdullah Alamoudi
- Department of Pharmaceutical Sciences, College of Pharmacy, Princess Nourah bint Abdulrahman University, Riyadh, Saudi Arabia
| | - Yosif Almoshari
- Department of Pharmaceutics, College of Pharmacy, Jazan University, Jazan 45142, Saudi Arabia
| | - Syam Mohan
- Center for Global health Research, Saveetha Medical College and Hospitals, Saveetha Institute of Medical and Technical Sciences, Saveetha University, India
- Substance Abuse and Toxicology Research Centre, Jazan University, Jazan, Saudi Arabia
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Sun L, Xu J, Nasrullah, Wang L, Nie Z, Huang X, Sun J, Ke F. Comprehensive studies of biological characteristics, phytochemical profiling, and antioxidant activities of two local citrus varieties in China. Front Nutr 2023; 10:1103041. [PMID: 36761227 PMCID: PMC9905102 DOI: 10.3389/fnut.2023.1103041] [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: 11/19/2022] [Accepted: 01/09/2023] [Indexed: 01/26/2023] Open
Abstract
Citrus is widely grown all over the world, and citrus fruits have long been recognized for their nutritional and medical value for human health. However, some local citrus varieties with potentially important value are still elusive. In the current study, we elucidated the biological characteristics, phylogenetic and phytochemical profiling, antioxidants and antioxidant activities of the two local citrus varieties, namely Zangju and Tuju. The physiological and phylogenetic analysis showed that Zangju fruit has the characteristics of wrinkled skin, higher acidity, and phylogenetically closest to sour mandarin Citrus sunki, whereas, Tuju is a kind of red orange with vermilion peel, small fruit and high sugar content, and closely clustered with Citrus erythrosa. The phytochemical analysis showed that many nutrition and antioxidant related differentially accumulated metabolites (DAMs) were detected in the peel and pulp of Zangju and Tuju fruits. Furthermore, it was found that the relative abundance of some key flavonoids and phenolic acids, such as tangeritin, sinensetin, diosmetin, nobiletin, and sinapic acid in the peel and pulp of Zangju and Tuju were higher than that in sour range Daidai and satsuma mandarin. Additionally, Zangju pulp and Tuju peel showed the strongest ferric reducing/antioxidant power (FRAP) activity, whereas, Tuju peel and pulp showed the strongest DPPH and ABTS free radical scavenging activities, respectively. Moreover, both the antioxidant activities of peel and pulp were significantly correlated with the contents of total phenols, total flavonoids or ascorbic acid. These results indicate that the two local citrus varieties have certain nutritional and medicinal value and potential beneficial effects on human health. Our findings will also provide an important theoretical basis for further conservation, development and medicinal utilization of Zangju and Tuju.
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Affiliation(s)
- Lifang Sun
- Institute of Citrus Research, Zhejiang Academy of Agricultural Sciences, Taizhou, China
- National Center for Citrus Variety Improvement, Taizhou, China
| | - Jianguo Xu
- Institute of Citrus Research, Zhejiang Academy of Agricultural Sciences, Taizhou, China
- National Center for Citrus Variety Improvement, Taizhou, China
| | - Nasrullah
- Department of Plant Biology and Ecology, College of Life Sciences, Nankai University, Tianjin, China
| | - Luoyun Wang
- Institute of Citrus Research, Zhejiang Academy of Agricultural Sciences, Taizhou, China
- National Center for Citrus Variety Improvement, Taizhou, China
| | - Zhenpeng Nie
- Institute of Citrus Research, Zhejiang Academy of Agricultural Sciences, Taizhou, China
- National Center for Citrus Variety Improvement, Taizhou, China
| | - Xiu Huang
- Institute of Citrus Research, Zhejiang Academy of Agricultural Sciences, Taizhou, China
- National Center for Citrus Variety Improvement, Taizhou, China
| | - Jianhua Sun
- Institute of Citrus Research, Zhejiang Academy of Agricultural Sciences, Taizhou, China
- National Center for Citrus Variety Improvement, Taizhou, China
| | - Fuzhi Ke
- Institute of Citrus Research, Zhejiang Academy of Agricultural Sciences, Taizhou, China
- National Center for Citrus Variety Improvement, Taizhou, China
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Babaoğlu AS, Ainiwaer T, Özkan H, Karakaya M. Grapefruit and pomelo peel extracts as natural antioxidants for improved storage stability of Turkey patties during refrigerated storage. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:4067-4074. [PMID: 36193353 PMCID: PMC9525498 DOI: 10.1007/s13197-022-05458-5] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 03/01/2022] [Accepted: 03/28/2022] [Indexed: 06/16/2023]
Abstract
The study investigated the effect of albedo and flavedo extracts of grapefruit and pomelo on storage stability of turkey patties during refrigerated storage. Five different types of products were developed depending on the addition of extracts viz. control (C), albedo and flavedo extract of grapefruit (GA and GF), and albedo and flavedo extract of pomelo (PA and PF). The products were stored for 10 days and evaluated for lipid and protein oxidation, pH, colour and sensory properties. The extracts improved the lipid oxidative stability by decreasing (P < 0.05) the TBARS values of the samples compared to control group. No effect of the extract treatments (P > 0.05) was observed on pH and colour values of the products (a* and b*). The lowest TBARS values were found for the products containing GF (0.78 mg MA/kg) on day 4. The treatments showed a significant impact on flavour of the products and the highest scores were obtained for PA containing products.
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Affiliation(s)
- Ali Samet Babaoğlu
- Department of Food Engineering, Agriculture Faculty, Selçuk University, 42050 Konya, Turkey
| | - Tudi Ainiwaer
- Department of Food Engineering, Agriculture Faculty, Selçuk University, 42050 Konya, Turkey
| | - Hayriye Özkan
- Department of Food Engineering, Agriculture Faculty, Selçuk University, 42050 Konya, Turkey
| | - Mustafa Karakaya
- Department of Food Engineering, Agriculture Faculty, Selçuk University, 42050 Konya, Turkey
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Cao X, Ru S, Fang X, Li Y, Wang T, Lyu X. Effects of alcoholic fermentation on the non-volatile and volatile compounds in grapefruit (Citrus paradisi Mac. cv. Cocktail) juice: A combination of UPLC-MS/MS and gas chromatography ion mobility spectrometry analysis. Front Nutr 2022; 9:1015924. [PMID: 36245492 PMCID: PMC9554462 DOI: 10.3389/fnut.2022.1015924] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2022] [Accepted: 09/15/2022] [Indexed: 11/13/2022] Open
Abstract
Grapefruit has attracted much attention as a functional fruit, of which “Cocktail” is a special variety with low acidity. The present study aimed to investigate the effects of alcoholic fermentation on the non-volatile and volatile compounds of “Cocktail” grapefruit juice. To analyze, a non-targeted metabolomics method based on UPLC-MS/MS and volatiles analysis using GC-IMS were performed. A total of 1015 phytochemicals were identified, including 296 flavonoids and 145 phenolic acids, with noticeably increasing varieties and abundance following the fermentation. Also 57 volatile compounds were detected, and alcoholic fermentation was effective in modulating aromatic profiles of grapefruit juice, with terpenes and ketones decreasing, and alcohols increasing together with esters. Citraconic acid and ethyl butanoate were the most variable non-volatile and volatile substances, respectively. The results provide a wealth of information for the study of “Cocktail” grapefruit and will serve as a valuable reference for the large-scale production of grapefruit fermented juice in the future.
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Phytochemicals and Antioxidant Capacities of Young Citrus Fruits Cultivated in China. Molecules 2022; 27:molecules27165185. [PMID: 36014425 PMCID: PMC9414917 DOI: 10.3390/molecules27165185] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/26/2022] [Revised: 08/11/2022] [Accepted: 08/12/2022] [Indexed: 11/26/2022] Open
Abstract
Fruits of six varieties of young citrus cultivated in China were collected for phytochemical composition analysis and antioxidant activity determination. The phenolic acids, synephrine, flavone, and flavanone were analyzed using HPLC, and the total phenolic content and antioxidant capacity were determined by Folin-Ciocalteu, Ferric ion reducing antioxidant power (FRAP), 2,2- 1,1-diphenyl-2-picrylhydrazyl (DPPH), and 2,2′-azino-bis-3-ethylbenzthiazoline-6-sulphonic acid (ABTS) analysis. The results indicated that Ougan variety had the highest total phenolic content (125.18 GAE mg/g DW), followed by the Huyou variety (107.33 mg/g DW), while Wanshuwenzhoumigan variety had the lowest (35.91 mg/g DW). Ferulic acid was the most dominant soluble phenolic acid in the selected young citrus, followed by p-coumaric acid and p-hydroxybenzoic acid, whereas nobiletin and tangeretin were the most abundant flavones in the Ponkan, Ougan, and Wanshuwenzhoumigan varieties. Antioxidant capacity that measured by ABTS, FRAP, and DPPH showed similar trends and was positively correlated with the total phenolic and total flavonoid contents (p < 0.05). Considering the high content of phenolics in the young fruits of Ougan and Huyou variety, those two varieties might be potential resources for extracting phytochemicals for health promotion.
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7
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Sun Y, Liu M, Tao W, Ye X, Sun P. Effects of edible whole citrus fruits on endogenous antioxidant enzymes of HepG2 cells. FOOD QUALITY AND SAFETY 2022. [DOI: 10.1093/fqsafe/fyac029] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/14/2022]
Abstract
Abstract
The effects of eating fresh citrus fruits including two varieties of mandarins, one of sweet oranges, one of grapefruit, two of pomelo, and one of kumquat cultivated in China on endogenous antioxidant enzymes were investigated by in vitro digestion and HepG2 cells. The correlations between enzyme activity and cell uptake of phytochemicals, and cellular antioxidant capacities were analyzed. The results showed that most of fresh citrus fruits increased the endogenous antioxidant activity. Bairoumiyou, Hongroumiyou, Ponkan, and Jinju after digestion significantly increased the activity of catalase (CAT) (P < 0.05). Hongroumiyou, Bairoumiyou, Ponkan navel orange, and Jinju after digestion significantly increased glutathione peroxidases (GPxs) activity (P < 0.05), while Huyou and Satsuma could not increase the activity of GPxs after digestion. Thioredoxin oxidoreductase (TrxR) activity was improved significantly by most of the digested whole citrus fruits except Ponkan (P < 0.05) and the one added whole citrus fruits had higher increase than added citrus fruits extracts. The results indicated that edible whole citrus fruits had similar effects as extracts on enzymes.
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8
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Xu C, Liang L, Yang T, Feng L, Mao X, Wang Y. In-vitro bioactivity evaluation and non-targeted metabolomic analysis of green tea processed from different tea shoot maturity. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112234] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
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9
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Hou J, Liang L, Su M, Yang T, Mao X, Wang Y. Variations in phenolic acids and antioxidant activity of navel orange at different growth stages. Food Chem 2021; 360:129980. [PMID: 33984563 DOI: 10.1016/j.foodchem.2021.129980] [Citation(s) in RCA: 30] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/17/2020] [Revised: 04/26/2021] [Accepted: 04/26/2021] [Indexed: 02/09/2023]
Abstract
Ripe navel orange has abundant amounts of phenolic compounds. Few studies monitored changes in these compounds during ripening. In this study, the effects of navel orange maturation on dynamic changes in antioxidant activity, total phenolic content (TPC), total flavonoid content (TFC) and phenolic acids were investigated. Five growth stages of navel orange were studied, and nine phenolic acids were detected via high performance liquid chromatography-triple quadrupole mass spectrometry (HPLC-QQQ-MS). Results showed that antioxidant activity, TFC and TPC decreased gradually with fruit ripening. The concentrations of most phenolic acids also declined during fruit maturation, except for free fractions of sinapic acid and bound fractions of ferulic and caffeic acids. Ferulic acid was the most dominant of all phenolic acids at all growth stages. Partial least-squares showed significant differences among fruits of different maturities. A significant correlation between antioxidant capacity, TPC, TFC and some phenolic acids was found.
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Affiliation(s)
- Jinxue Hou
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, Jiangxi, China
| | - Lu Liang
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, Jiangxi, China
| | - Mingyue Su
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, Jiangxi, China
| | - Tianming Yang
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, Jiangxi, China
| | - Xuejin Mao
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, Jiangxi, China
| | - Yuanxing Wang
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, Jiangxi, China.
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Traditional Processing, Physicochemical Property, Phytochemical Content, and Microbiological and Sensory Quality of the Yellow “Téa Lémi” Wine Made in the Far-North of Cameroon. J FOOD QUALITY 2021. [DOI: 10.1155/2021/6634747] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
“Téa Lémi” is a traditional wine made from pummelos by the Kapsiki in the Far-North of Cameroon. Despite its importance as a source of income for the country people, the know-how supporting production of this beverage and its quality attributes still remain unknown. Hence, this study was aimed at describing the processing and quality of “Téa Lémi” produced and marketed in northern Cameroon. The field investigation and the ethnographical technique were used to describe the production process. Physicochemical, phytochemical, and microbiological properties of the beverage were examined using referenced techniques. Quantitative descriptive analysis was used for describing the sensory profile of the wine. Surveys showed that processing of the grapefruit wine is typically artisanal. This can be seen by the uncontrolled addition of some ingredients such as sugar, extract of banana, and honey and a significant fermentation step started by wild, unselected yeasts. The physicochemical analyses revealed that the wine had an acid pH of around 3.84, with a total acidity between 7.72 g/L and 8.79 g/L. The alcohol and soluble solids contents were 14% (v/v) and 12 °Brix, respectively. Total sugar and conductivity values ranged from 57.8 to 96.8 g/L and 573 to 686 μS/cm. Mean contents of polyphenols and flavonoids of 616.4 mg PE/L and 322.5 mg QE/L and an antioxidant capacity of 261.03 mg TE/L have been revealed in the indigenous wine, respectively. The assessment of hygienic quality showed alarming sign of microbiological contamination revealed by total aerobic bacteria and spore-forming bacteria counts beyond the critical level. The good sensory quality (13 out of 20) of the grapefruit wine seemed to be linked to the sweetness (r = 0.999;
) and odor/flavor (r = 0.997;
). The beverage has been described by the panel as pale yellow colored, slightly tart, and bitter accompanied by some fruity esters and sweet notes of citrus and caramelized sugar.
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Singh V, Chahal TS, Grewal SK, Gill PS. Effect of fruit development stages on antioxidant properties and bioactive compounds in peel, pulp and juice of grapefruit varieties. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-00841-w] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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12
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Wang Y, Liu XJ, Chen JB, Cao JP, Li X, Sun CD. Citrus flavonoids and their antioxidant evaluation. Crit Rev Food Sci Nutr 2021; 62:3833-3854. [PMID: 33435726 DOI: 10.1080/10408398.2020.1870035] [Citation(s) in RCA: 48] [Impact Index Per Article: 16.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Abstract
The antioxidant ability is the link and bridge connecting a variety of biological activities. Citrus flavonoids play an essential role in regulating oxidative stress and are an important source of daily intake of antioxidant supplements. Many studies have shown that citrus flavonoids promote health through antioxidation. In this review, the biosynthesis, composition and distribution of citrus flavonoids were concluded. The detection methods of antioxidant capacity of citrus flavonoids were divided into four categories: chemical, cellular, animal and clinical antioxidant capacity evaluation systems. The modeling methods, applicable scenarios, and their relative merits were compared based on these four systems. The antioxidant functions of citrus flavonoids under different evaluation systems were also discussed, especially the regulation of the Nrf2-antioxidases pathway. Some shortcomings in the current research were pointed out, and some suggestions for progress were put forward.
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Affiliation(s)
- Yue Wang
- Laboratory of Fruit Quality Biology/The State Agriculture Ministry Laboratory of Horticultural Plant Growth, Development and Quality Improvement, Zhejiang University, Hangzhou, China
| | - Xiao-Juan Liu
- Laboratory of Fruit Quality Biology/The State Agriculture Ministry Laboratory of Horticultural Plant Growth, Development and Quality Improvement, Zhejiang University, Hangzhou, China
| | - Jie-Biao Chen
- Laboratory of Fruit Quality Biology/The State Agriculture Ministry Laboratory of Horticultural Plant Growth, Development and Quality Improvement, Zhejiang University, Hangzhou, China
| | - Jin-Ping Cao
- Laboratory of Fruit Quality Biology/The State Agriculture Ministry Laboratory of Horticultural Plant Growth, Development and Quality Improvement, Zhejiang University, Hangzhou, China
| | - Xian Li
- Laboratory of Fruit Quality Biology/The State Agriculture Ministry Laboratory of Horticultural Plant Growth, Development and Quality Improvement, Zhejiang University, Hangzhou, China
| | - Chong-De Sun
- Laboratory of Fruit Quality Biology/The State Agriculture Ministry Laboratory of Horticultural Plant Growth, Development and Quality Improvement, Zhejiang University, Hangzhou, China
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Suleria HAR, Barrow CJ, Dunshea FR. Screening and Characterization of Phenolic Compounds and Their Antioxidant Capacity in Different Fruit Peels. Foods 2020; 9:E1206. [PMID: 32882848 PMCID: PMC7556026 DOI: 10.3390/foods9091206] [Citation(s) in RCA: 82] [Impact Index Per Article: 20.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/06/2020] [Revised: 08/28/2020] [Accepted: 08/28/2020] [Indexed: 02/06/2023] Open
Abstract
Fruit peels have a diverse range of phytochemicals including carotenoids, vitamins, dietary fibres, and phenolic compounds, some with remarkable antioxidant properties. Nevertheless, the comprehensive screening and characterization of the complex array of phenolic compounds in different fruit peels is limited. This study aimed to determine the polyphenol content and their antioxidant potential in twenty different fruit peel samples in an ethanolic extraction, including their comprehensive characterization and quantification using the LC-MS/MS and HPLC. The obtained results showed that the mango peel exhibited the highest phenolic content for TPC (27.51 ± 0.63 mg GAE/g) and TFC (1.75 ± 0.08 mg QE/g), while the TTC (9.01 ± 0.20 mg CE/g) was slightly higher in the avocado peel than mango peel (8.99 ± 0.13 mg CE/g). In terms of antioxidant potential, the grapefruit peel had the highest radical scavenging capacities for the DPPH (9.17 ± 0.19 mg AAE/g), ABTS (10.79 ± 0.56 mg AAE/g), ferric reducing capacity in FRAB (9.22 ± 0.25 mg AA/g), and total antioxidant capacity, TAC (8.77 ± 0.34 mg AAE/g) compared to other fruit peel samples. The application of LC-ESI-QTOF-MS/MS tentatively identified and characterized a total of 176 phenolics, including phenolic acids (49), flavonoids (86), lignans (11), stilbene (5) and other polyphenols (25) in all twenty peel samples. From HPLC-PDA quantification, the mango peel sample showed significantly higher phenolic content, particularly for phenolic acids (gallic acid, 14.5 ± 0.4 mg/g) and flavonoids (quercetin, 11.9 ± 0.4 mg/g), as compared to other fruit peel samples. These results highlight the importance of fruit peels as a potential source of polyphenols. This study provides supportive information for the utilization of different phenolic rich fruit peels as ingredients in food, feed, and nutraceutical products.
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Affiliation(s)
- Hafiz A. R. Suleria
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, VIC 3010, Australia;
- Centre for Chemistry and Biotechnology, School of Life and Environmental Sciences, Deakin University, Waurn Ponds, VIC 3217, Australia;
| | - Colin J. Barrow
- Centre for Chemistry and Biotechnology, School of Life and Environmental Sciences, Deakin University, Waurn Ponds, VIC 3217, Australia;
| | - Frank R. Dunshea
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, VIC 3010, Australia;
- Faculty of Biological Sciences, The University of Leeds, Leeds LS2 9JT, UK
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Chen Q, Wang D, Tan C, Hu Y, Sundararajan B, Zhou Z. Profiling of Flavonoid and Antioxidant Activity of Fruit Tissues from 27 Chinese Local Citrus Cultivars. PLANTS (BASEL, SWITZERLAND) 2020; 9:E196. [PMID: 32033423 PMCID: PMC7076682 DOI: 10.3390/plants9020196] [Citation(s) in RCA: 39] [Impact Index Per Article: 9.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 01/18/2020] [Revised: 02/02/2020] [Accepted: 02/04/2020] [Indexed: 12/11/2022]
Abstract
Flavonoid profile and antioxidant activity of citrus peels, pulps, and juices from 27 local citrus cultivars in China were investigated. Flavonoid composition and content were determined using UPLC-PDA. Total phenolic content (TPC) and total flavonoid content (TFC) were measured using a Folin-Ciocalteau reagent and Al(NO3)-NaNO2 complexometry, respectively. The antioxidant capacities of the extracts were evaluated by DPPH, ABTS and FRAP method, respectively. Citrus peel not only exhibited better antioxidant potential, but also presented more composition diversity and contained higher concentrations of flavonoids than pulp and juice. Different citrus species were characterized by their individual predominant flavonoids, contributing largely to the antioxidant activity, such as mandarin was characterized by hesperidin, nobiletin and tangeretin, while pummelo and papeda were characterized by naringin. The peel of Guihuadinanfeng (Citrus reticulata) had the highest TPC of 23.46 mg equivalent gallic acid/g DW (dry weight) and TFC of 21.37 mg equivalent rutin/g DW. Shiyueju (C. reticulata) peel showed the highest antioxidant capacity based on the antioxidant potency composite (APC) analysis. Overall, mandarin (C. reticulata) fruits peel contained more TPC and TFC, exhibiting higher antioxidant capacities than other species, and were good natural sources of flavonoids and antioxidants.
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Affiliation(s)
- Qiyang Chen
- College of Horticulture and Landscape Architecture, Southwest University, Chongqing 400716, China; (Q.C.); (D.W.); (C.T.); (Y.H.); (B.S.)
| | - Dan Wang
- College of Horticulture and Landscape Architecture, Southwest University, Chongqing 400716, China; (Q.C.); (D.W.); (C.T.); (Y.H.); (B.S.)
| | - Chun Tan
- College of Horticulture and Landscape Architecture, Southwest University, Chongqing 400716, China; (Q.C.); (D.W.); (C.T.); (Y.H.); (B.S.)
| | - Yan Hu
- College of Horticulture and Landscape Architecture, Southwest University, Chongqing 400716, China; (Q.C.); (D.W.); (C.T.); (Y.H.); (B.S.)
| | - Balasubramani Sundararajan
- College of Horticulture and Landscape Architecture, Southwest University, Chongqing 400716, China; (Q.C.); (D.W.); (C.T.); (Y.H.); (B.S.)
| | - Zhiqin Zhou
- College of Horticulture and Landscape Architecture, Southwest University, Chongqing 400716, China; (Q.C.); (D.W.); (C.T.); (Y.H.); (B.S.)
- The Southwest Institute of Fruits Nutrition, Liang jiang New District, Chongqing 401121, China
- Key Laboratory of Horticulture Science for Southern Mountainous Regions, Ministry of Education, Chongqing 400715, China
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15
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Xi W, Lu J, Qun J, Jiao B. Characterization of phenolic profile and antioxidant capacity of different fruit part from lemon ( Citrus limon Burm.) cultivars. Journal of Food Science and Technology 2017; 54:1108-1118. [PMID: 28416860 DOI: 10.1007/s13197-017-2544-5] [Citation(s) in RCA: 56] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/31/2017] [Accepted: 02/08/2017] [Indexed: 10/20/2022]
Abstract
Phenolic composition and antioxidant capacity of different fruit part including peel, pulp, juice, whole fruit and seed from five lemon cultivars (Feiminailao, Cuningmeng Limeng, Pangdelusaningmeng, Beijingningmeng) were investigated. Caffeic acid (9.31-741.4 μg/g FW) and chlorogenic acid (2.7-527.5 μg/g FW) were the dominant phenolic acid in fruit tested, Pangdelusaningmeng (PD) and Limeng peels with the highest contents, respectively. Hesperidin was the predominant flavanone (10.27-3315 μg/g FW), Cuningmeng (CN) peels with the highest level. PD peels had rich rutin, CN seeds had rich eriocitrin. Nobiletin was the main polymethoxylated flavonoids identified, PD with the highest level. CN peels contained rich tangeretin. Overall, peels and whole fruit had significantly higher level of phenolics than other fruit parts, and seeds were good source of flavonoids. PD and CN not only contained higher level of phenolic, but also presented higher antioxidant capacity than other cultivars tested, and are of great value for human nutrition.
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Affiliation(s)
- Wanpeng Xi
- College of Horticulture and Landscape Architecture, Southwest University, Chongqing, 400716 People's Republic of China
| | - Juanfang Lu
- College of Horticulture and Landscape Architecture, Southwest University, Chongqing, 400716 People's Republic of China
| | - Junping Qun
- Chongqing Nanshan Botanical Garden, Chongqing, 400065 People's Republic of China
| | - Bining Jiao
- Citrus Research Institute, Chinese Academy of Agricultural Sciences, Chongqing, 400712 People's Republic of China.,Laboratory of Quality and Safety Risk Assessment for Citrus Products, Ministry of Agriculture, Chongqing, 400712 People's Republic of China
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16
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Pang C, Shi L, Sheng Y, Zheng Z, Wei H, Wang Z, Ji L. Caffeic acid attenuated acetaminophen-induced hepatotoxicity by inhibiting ERK1/2-mediated early growth response-1 transcriptional activation. Chem Biol Interact 2016; 260:186-195. [PMID: 27720869 DOI: 10.1016/j.cbi.2016.10.009] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2016] [Revised: 09/22/2016] [Accepted: 10/05/2016] [Indexed: 12/20/2022]
Abstract
Caffeic acid (CA) is a natural compound abundant in fruits, coffee and plants. This study aims to investigate the involved mechanism of the therapeutic detoxification of CA against acetaminophen (APAP)-induced hepatotoxicity. CA (10, 30 mg/kg) was orally given to mice at 1 h after mice were pre-administrated with APAP (300 mg/kg). The therapeutic detoxification of CA against APAP-induced hepatotoxicity was observed by detecting serum aminotransferases, liver malondialdehyde (MDA) amount and liver histological evaluation in vivo. CA reduced APAP-induced increase in the mRNA expression of early growth response 1 (Egr1) in hepatocytes, and inhibited APAP-induced Egr1 transcriptional activation in vitro and in vivo. CA reduced the increased expression of growth arrest and DNA-damage-inducible protein (Gadd45)α induced by APAP in hepatocytes. Moreover, Egr1 siRNA reduced Gadd45α expression and reversed APAP-induced cytotoxicity in hepatocytes. Further results showed that CA blocked APAP-induced activation of extracellular-regulated protein kinase (ERK1/2) signaling cascade in vivo and in vitro. In addition, the application of ERK1/2 inhibitors (PD98059 and U0126) abrogated the nuclear translocation of Egr1 induced by APAP in hepatocytes. In conclusion, this study demonstrated the therapeutic detoxification of CA against APAP-induced liver injury, and the inhibition of CA on ERK1/2-mediated Egr1 transcriptional activation was involved in this process.
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Affiliation(s)
- Chun Pang
- Shanghai Key Laboratory of Complex Prescription and MOE Key Laboratory for Standardization of Chinese Medicines, Institute of Chinese Materia Medica, Shanghai University of Traditional Chinese Medicine, Shanghai, China; Center for Traditional Chinese Medicine and Systems Biology, Shanghai University of Traditional Chinese Medicine, Shanghai 201203, China
| | - Liang Shi
- Shanghai Key Laboratory of Complex Prescription and MOE Key Laboratory for Standardization of Chinese Medicines, Institute of Chinese Materia Medica, Shanghai University of Traditional Chinese Medicine, Shanghai, China
| | - Yuchen Sheng
- Center for Drug Safety Evaluation and Research, Shanghai University of Traditional Chinese Medicine, Shanghai, China.
| | - Zhiyong Zheng
- Shanghai Key Laboratory of Complex Prescription and MOE Key Laboratory for Standardization of Chinese Medicines, Institute of Chinese Materia Medica, Shanghai University of Traditional Chinese Medicine, Shanghai, China
| | - Hai Wei
- Center for Traditional Chinese Medicine and Systems Biology, Shanghai University of Traditional Chinese Medicine, Shanghai 201203, China
| | - Zhengtao Wang
- Shanghai Key Laboratory of Complex Prescription and MOE Key Laboratory for Standardization of Chinese Medicines, Institute of Chinese Materia Medica, Shanghai University of Traditional Chinese Medicine, Shanghai, China
| | - Lili Ji
- Shanghai Key Laboratory of Complex Prescription and MOE Key Laboratory for Standardization of Chinese Medicines, Institute of Chinese Materia Medica, Shanghai University of Traditional Chinese Medicine, Shanghai, China.
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17
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Li W, Jiang Y, Sun T, Yao X, Sun X. Supplementation of procyanidins B2 attenuates photooxidation-induced apoptosis in ARPE-19 cells. Int J Food Sci Nutr 2016; 67:650-9. [DOI: 10.1080/09637486.2016.1189886] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
Affiliation(s)
- Weinan Li
- College of Agriculture and Biology, Shanghai Jiaotong University, Shanghai, China
| | - Yun Jiang
- College of Agriculture and Biology, Shanghai Jiaotong University, Shanghai, China
| | - Tao Sun
- College of Agriculture and Biology, Shanghai Jiaotong University, Shanghai, China
| | - Xiaomin Yao
- College of Agriculture and Biology, Shanghai Jiaotong University, Shanghai, China
| | - Xiangjun Sun
- College of Agriculture and Biology, Shanghai Jiaotong University, Shanghai, China
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