1
|
Feng S, Deng G, Liu H, Shi H, Li P, Li X, Chen T, Zhou L, Yuan M, Ding C. Extraction and identification of polyphenol from Camellia oleifera leaves using tailor-made deep eutectic solvents based on COSMO-RS design. Food Chem 2024; 444:138473. [PMID: 38330599 DOI: 10.1016/j.foodchem.2024.138473] [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: 09/24/2023] [Revised: 01/06/2024] [Accepted: 01/15/2024] [Indexed: 02/10/2024]
Abstract
Camellia oleifera leaf is a rich source of polyphenols. In this study, 50 polyphenolic compounds from C. oleifera leaves was identified by UHPLC-Q-TOF-MS/MS. Accordingly, COSMO-RS was used in the design of deep eutectic solvents (DESs) to extract those polyphenols. 17 types of choline chloride (ChCl)-based DESs molecules (ChCl-acid, ChCl-sugar, ChCl-alcohol, ChCl-amine and amide) were synthetized into virtual cluster molecules with Materials Studio software. They were used to determine the activity coefficients with the standard compounds. The results showed that the amine and amide-based DESs exhibited outstanding dissolution effects. Additionally, ChCl-acetamide was selected as the solvent in response surface methodology to optimize the ultrasound-assisted DES extraction process parameters, including ultrasonic power, ultrasonic time, and liquid-solid ratio, resulting in an improved total phenolic content of 131.63 ± 0.85 mg GAE/g. This study developed a system utilizing UHPLC-Q-TOF-MS/MS to acquire specific substances required for COSMO-RS calculations.
Collapse
Affiliation(s)
- Shiling Feng
- College of Life Science, Sichuan Agricultural University, Ya'an 625014, China.
| | - Guanfeng Deng
- College of Life Science, Sichuan Agricultural University, Ya'an 625014, China
| | - Huanyao Liu
- College of Life Science, Sichuan Agricultural University, Ya'an 625014, China
| | - Haiqiu Shi
- College of Life Science, Sichuan Agricultural University, Ya'an 625014, China
| | - Pingjin Li
- College of Life Science, Sichuan Agricultural University, Ya'an 625014, China
| | - Xiao Li
- College of Life Science, Sichuan Agricultural University, Ya'an 625014, China
| | - Tao Chen
- College of Life Science, Sichuan Agricultural University, Ya'an 625014, China
| | - Lijun Zhou
- College of Life Science, Sichuan Agricultural University, Ya'an 625014, China
| | - Ming Yuan
- College of Life Science, Sichuan Agricultural University, Ya'an 625014, China
| | - Chunbang Ding
- College of Life Science, Sichuan Agricultural University, Ya'an 625014, China.
| |
Collapse
|
2
|
Skaperda Z, Tekos F, Vardakas P, Nechalioti PM, Kourti M, Patouna A, Makri S, Gkasdrogka M, Kouretas D. Development of a Holistic In Vitro Cell-Free Approach to Determine the Redox Bioactivity of Agricultural Products. Int J Mol Sci 2023; 24:16447. [PMID: 38003634 PMCID: PMC10671064 DOI: 10.3390/ijms242216447] [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: 10/24/2023] [Revised: 11/13/2023] [Accepted: 11/15/2023] [Indexed: 11/26/2023] Open
Abstract
In recent years, there has been a strong consumer demand for food products that provide nutritional benefits to human health. Therefore, the assessment of the biological activity is considered as an important parameter for the promotion of high-quality food products. Herein, we introduce a novel methodology comprising a complete set of in vitro cell-free screening techniques for the evaluation of the bioactivity of various food products on the basis of their antioxidant capacity. These assays examine the free radical scavenging activities, the reducing properties, and the protective ability against oxidative damage to biomolecules. The adoption of the proposed battery of antioxidant assays is anticipated to contribute to the holistic characterization of the bioactivity of the food product under examination. Consumer motivations and expectations with respect to nutritious food products with bio-functional properties drive the global food market toward food certification. Therefore, the development and application of scientific methodologies that examine the quality characteristics of food products could increase consumers' trust and promote their beneficial properties for human health.
Collapse
Affiliation(s)
| | | | | | | | | | | | | | | | - Demetrios Kouretas
- Department of Biochemistry and Biotechnology, University of Thessaly, 41500 Larissa, Greece; (Z.S.); (F.T.); (P.V.); (M.K.); (A.P.); (S.M.); (M.G.)
| |
Collapse
|
3
|
Ajtony Z, Sik B, Csuti A. Examining the Naringin Content and Sensory Characteristics of Functional Chocolate Fortified with Grapefruit Peel Extract. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2023; 78:533-538. [PMID: 37594558 PMCID: PMC10495487 DOI: 10.1007/s11130-023-01091-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Accepted: 07/30/2023] [Indexed: 08/19/2023]
Abstract
Grapefruit peel contains a high concentration of naringin- a potent antioxidant with strong bioactive properties. In this study, a new type of functional chocolate fortified with grapefruit peel extract and different concentrations of aqueous methanol and ethanol were evaluated as extraction solvents. A new high-performance liquid chromatography (HPLC) method to analyze the naringin content of the fortified chocolates was developed with a recovery of 107% ± 3.1% and repeatability below 3.5%. A sensory evaluation was conducted to assess the preference for the chocolates among individuals who self-described a preference for bitter flavors. No significant preference was observed in the cases of astringency and aftertaste while the increased bitterness proved to be favorable. However, taste, flavor and overall acceptability were regarded somewhat less favorably. While chocolate proved to be a satisfactory carrier for naringin and had several enjoyable characteristics, further research may focus on improving the organoleptic properties of chocolates fortified by naringin.
Collapse
Affiliation(s)
- Zsolt Ajtony
- Department of Food Science, Albert Casimir Faculty at Mosonmagyaróvár, Széchenyi István University, 15-17 Lucsony Street, Mosonmagyaróvár, 9200, Hungary
| | - Beatrix Sik
- Department of Food Science, Albert Casimir Faculty at Mosonmagyaróvár, Széchenyi István University, 15-17 Lucsony Street, Mosonmagyaróvár, 9200, Hungary.
| | - Aron Csuti
- Department of Food Science, Albert Casimir Faculty at Mosonmagyaróvár, Széchenyi István University, 15-17 Lucsony Street, Mosonmagyaróvár, 9200, Hungary
| |
Collapse
|
4
|
Abedini A, Dakhili S, Bazzaz S, Kamaladdin Moghaddam S, Mahmoudzadeh M, Andishmand H. Fortification of chocolates with high-value-added plant-based substances: Recent trends, current challenges, and future prospects. Food Sci Nutr 2023; 11:3686-3705. [PMID: 37457143 PMCID: PMC10345668 DOI: 10.1002/fsn3.3387] [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: 12/20/2022] [Revised: 04/07/2023] [Accepted: 04/11/2023] [Indexed: 07/18/2023] Open
Abstract
High consumption of delicious foods, such as chocolates, is considered excellent snacks, capable of converting from health-threatening to great functional foods. The fortification of chocolates with high-value-added plant-based substances might improve their healthful effects, nutritional properties, and shelf life. Chocolate could be an effective carrier for plant-based substances delivery, and it could be an effective vehicle to treat and reduce the indications of disease, such as obesity, overweight, hypertension, stress, cardiovascular failure, congestive heart failure, and diabetes. Referring to the recent studies in chocolate fortification with high-value-added plant-based substances, it seems that the recent trends are toward its therapeutic effects against noncommunicable diseases. Despite the undeniable functional effects of fortified chocolates, there are some challenges in the fortification way of chocolates. In other words, their functional characteristics, such as rheological and sensory attributes, may undesirably change. It seems that encapsulation techniques, such as spray drying, antisolvent precipitation, nanoemulsification, and liposomal encapsulation, could almost overcome these challenges. Thus, several studies focused on designing and fabricating nanoscale delivery systems with the aim of chocolate fortification, which is discussed.
Collapse
Affiliation(s)
- Amirhossein Abedini
- Department of Environmental Health Engineering, Food Safety Division, School of Public HealthTehran University of Medical SciencesTehranIran
- Students' Scientific Research Center (SSRC)Tehran University of Medical SciencesTehranIran
| | - Samira Dakhili
- Student Research Committee, Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Science and Food TechnologyShahid Beheshti University of Medical SciencesTehranIran
| | - Sara Bazzaz
- Student Research Committee, Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Science and Food TechnologyShahid Beheshti University of Medical SciencesTehranIran
| | - Saba Kamaladdin Moghaddam
- Student Research Committee, Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Science and Food TechnologyShahid Beheshti University of Medical SciencesTehranIran
| | - Maryam Mahmoudzadeh
- Department of Food Science and Technology, Faculty of Nutrition and Food ScienceTabriz University of Medical SciencesTabrizIran
- Drug Applied Research CenterTabriz University of Medical SciencesTabrizIran
| | - Hashem Andishmand
- Student Research Committee, Department of Food Science and Technology, Faculty of Nutrition and Food SciencesTabriz University of Medical SciencesTabrizIran
- Research Center for Pharmaceutical Nanotechnology, Biomedicine InstituteTabriz University of Medical SciencesTabrizIran
| |
Collapse
|
5
|
Pruteanu LL, Bailey DS, Grădinaru AC, Jäntschi L. The Biochemistry and Effectiveness of Antioxidants in Food, Fruits, and Marine Algae. Antioxidants (Basel) 2023; 12:antiox12040860. [PMID: 37107235 PMCID: PMC10135154 DOI: 10.3390/antiox12040860] [Citation(s) in RCA: 13] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2023] [Revised: 03/30/2023] [Accepted: 03/31/2023] [Indexed: 04/05/2023] Open
Abstract
It is more effective to maintain good health than to regain it after losing it. This work focuses on the biochemical defense mechanisms against free radicals and their role in building and maintaining antioxidant shields, aiming to show how to balance, as much as possible, the situations in which we are exposed to free radicals. To achieve this aim, foods, fruits, and marine algae with a high antioxidant content should constitute the basis of nutritional elements, since natural products are known to have significantly greater assimilation efficiency. This review also gives the perspective in which the use of antioxidants can extend the life of food products, by protecting them from damage caused by oxidation as well as their use as food additives.
Collapse
Affiliation(s)
- Lavinia Lorena Pruteanu
- Department of Chemistry and Biology, North University Center at Baia Mare, Technical University of Cluj-Napoca, 430122 Baia Mare, Romania
- Research Center for Functional Genomics, Biomedicine and Translational Medicine, “Iuliu Hațieganu” University of Medicine and Pharmacy, 400337 Cluj-Napoca, Romania
| | - David Stanley Bailey
- IOTA Pharmaceuticals Ltd., St Johns Innovation Centre, Cowley Road, Cambridge CB4 0WS, UK
| | - Andrei Cristian Grădinaru
- Department of Genetics, Faculty of Veterinary Medicine, “Ion Ionescu de la Brad” University of Life Sciences of Iaşi, 700490 Iaşi, Romania
| | - Lorentz Jäntschi
- Institute of Doctoral Studies, Babeş-Bolyai University, 400084 Cluj-Napoca, Romania
- Department of Physics and Chemistry, Technical University of Cluj-Napoca, 400114 Cluj-Napoca, Romania
| |
Collapse
|
6
|
Poliński S, Topka P, Tańska M, Kowalska S, Czaplicki S, Szydłowska-Czerniak A. Effect of Grinding Process Parameters and Storage Time on Extraction of Antioxidants from Ginger and Nutmeg. Molecules 2022; 27:7395. [PMID: 36364222 PMCID: PMC9654629 DOI: 10.3390/molecules27217395] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2022] [Revised: 10/21/2022] [Accepted: 10/25/2022] [Indexed: 01/10/2024] Open
Abstract
The aim of this study was to optimize the grinding process parameters (mesh size of grinder sieve (X1), the peripheral velocity of the grinding wheels (X2)), and the storage time (X3) of ground ginger rhizome and nutmeg to obtain ethanol and ethanol-water extracts with improved antioxidant properties. The optimal conditions were estimated using response surface methodology (RSM) based on a three-variable Box-Behnken design (BBD) in order to maximize the antioxidant capacity (AC) determined by the 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) methods, and the total phenolic content (TPC) was determined by the Folin-Ciocalteu (F-C) method in spice extracts. Additionally, the phenolic acid profiles in extracts from optimized conditions were analyzed using ultra-performance liquid chromatography (UPLC). It was found that the optimal preparation conditions for antioxidant extraction were dependent on the spice source and solvent type. The best antioxidant properties in nutmeg extracts were achieved for X1 = 1.0 mm, X2 = 40-41 Hz and X3 = 7 days, whereas the optimized parameters for ginger extracts were more varied (1.0-2.0 mm, 43-50 Hz and 1-9 days, respectively). The ginger extracts contained 1.5-1.8 times more phenolic acids, and vanillic, ferulic, gallic, and p-OH-benzoic acids were dominant. In contrast, the nutmeg extracts were rich in protocatechuic, vanillic, and ferulic acids.
Collapse
Affiliation(s)
- Szymon Poliński
- Department of Analytical Chemistry and Applied Spectroscopy, Faculty of Chemistry, Nicolaus Copernicus University in Toruń, 87-100 Toruń, Poland
- Confectionery Factory “Kopernik” S.A., 87-100 Toruń, Poland
| | - Patrycja Topka
- Confectionery Factory “Kopernik” S.A., 87-100 Toruń, Poland
- Department of Food Plant Chemistry and Processing, Faculty of Food Sciences, University of Warmia and Mazury in Olsztyn, 10-718 Olsztyn, Poland
| | - Małgorzata Tańska
- Department of Food Plant Chemistry and Processing, Faculty of Food Sciences, University of Warmia and Mazury in Olsztyn, 10-718 Olsztyn, Poland
| | - Sylwia Kowalska
- Department of Analytical Chemistry and Applied Spectroscopy, Faculty of Chemistry, Nicolaus Copernicus University in Toruń, 87-100 Toruń, Poland
| | - Sylwester Czaplicki
- Department of Food Plant Chemistry and Processing, Faculty of Food Sciences, University of Warmia and Mazury in Olsztyn, 10-718 Olsztyn, Poland
| | - Aleksandra Szydłowska-Czerniak
- Department of Analytical Chemistry and Applied Spectroscopy, Faculty of Chemistry, Nicolaus Copernicus University in Toruń, 87-100 Toruń, Poland
| |
Collapse
|
7
|
Advances in Natural Antioxidants for Food Improvement. Antioxidants (Basel) 2022; 11:antiox11091825. [PMID: 36139899 PMCID: PMC9495579 DOI: 10.3390/antiox11091825] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/10/2022] [Accepted: 09/13/2022] [Indexed: 11/23/2022] Open
|