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Batinić P, Jovanović A, Stojković D, Zengin G, Cvijetić I, Gašić U, Čutović N, Pešić MB, Milinčić DD, Carević T, Marinković A, Bugarski B, Marković T. Phytochemical Analysis, Biological Activities, and Molecular Docking Studies of Root Extracts from Paeonia Species in Serbia. Pharmaceuticals (Basel) 2024; 17:518. [PMID: 38675478 PMCID: PMC11054981 DOI: 10.3390/ph17040518] [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: 02/29/2024] [Revised: 04/11/2024] [Accepted: 04/12/2024] [Indexed: 04/28/2024] Open
Abstract
Without being aware of their chemical composition, many cultures have used herbaceous peony roots for medicinal purposes. Modern phytopreparations intended for use in human therapy require specific knowledge about the chemistry of peony roots and their biological activities. In this study, ethanol-water extracts were prepared by maceration and microwave- and ultrasound-assisted extractions (MAE and UAE, respectively) in order to obtain bioactive molecules from the roots of Paeonia tenuifolia L., Paeonia peregrina Mill., and Paeonia officinalis L. wild growing in Serbia. Chemical characterization; polyphenol and flavonoid content; antioxidant, multianti-enzymatic, and antibacterial activities of extracts; and in vitro gastrointestinal digestion (GID) of hot water extracts were performed. The strongest anti-cholinesterase activity was observed in PT extracts. The highest anti-ABTS (2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) radical potential was observed in PP extracts, whereas against DPPH (2,2-diphenyl-1-picrylhydrazyl radicals), the best results were achieved with PO extracts. Regarding antibacterial activity, extracts were strongly potent against Bacillus cereus. A molecular docking simulation was conducted to gather insights into the binding affinity and interactions of polyphenols and other Paeonia-specific molecules in the active sites of tested enzymes. In vitro GID of Paeonia teas showed a different recovery and behavior of the individual bioactives, with an increased recovery of methyl gallate and digallate and a decreased recovery of paeoniflorin and its derivatives. PT (Gulenovci) and PP (Pirot) extracts obtained by UAE and M were more efficient in the majority of the bioactivity assays. This study represents an initial step toward the possible application of Paeonia root extracts in pharmacy, medicine, and food technologies.
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Affiliation(s)
- Petar Batinić
- Institute for Medicinal Plant Research “Dr Josif Pančić”, Tadeuša Košćuška 1, 11000 Belgrade, Serbia; (N.Č.); (T.M.)
| | - Aleksandra Jovanović
- Institute for the Application of Nuclear Energy INEP, University of Belgrade, Banatska 31b, Zemun, 11080 Belgrade, Serbia;
| | - Dejan Stojković
- Institute for Biological Research “Siniša Stanković”, National Institute of the Republic of Serbia, University of Belgrade, Bulevar Despota Stefana 142, 11060 Belgrade, Serbia; (D.S.); (U.G.); (T.C.)
| | - Gökhan Zengin
- Science Faculty, Selcuk University, 42130 Konya, Turkey;
| | - Ilija Cvijetić
- Faculty of Chemistry, University of Belgrade, Students Square 10-13, 11000 Belgrade, Serbia;
| | - Uroš Gašić
- Institute for Biological Research “Siniša Stanković”, National Institute of the Republic of Serbia, University of Belgrade, Bulevar Despota Stefana 142, 11060 Belgrade, Serbia; (D.S.); (U.G.); (T.C.)
| | - Natalija Čutović
- Institute for Medicinal Plant Research “Dr Josif Pančić”, Tadeuša Košćuška 1, 11000 Belgrade, Serbia; (N.Č.); (T.M.)
| | - Mirjana B. Pešić
- Faculty of Agriculture, Institute of Food Technology and Biochemistry, University of Belgrade, Nemanjina 6, Zemun, 11080 Belgrade, Serbia; (M.B.P.); (D.D.M.)
| | - Danijel D. Milinčić
- Faculty of Agriculture, Institute of Food Technology and Biochemistry, University of Belgrade, Nemanjina 6, Zemun, 11080 Belgrade, Serbia; (M.B.P.); (D.D.M.)
| | - Tamara Carević
- Institute for Biological Research “Siniša Stanković”, National Institute of the Republic of Serbia, University of Belgrade, Bulevar Despota Stefana 142, 11060 Belgrade, Serbia; (D.S.); (U.G.); (T.C.)
| | - Aleksandar Marinković
- Faculty of Technology and Metallurgy, University of Belgrade, Karnegijeva 4, 11000 Belgrade, Serbia; (A.M.); (B.B.)
| | - Branko Bugarski
- Faculty of Technology and Metallurgy, University of Belgrade, Karnegijeva 4, 11000 Belgrade, Serbia; (A.M.); (B.B.)
| | - Tatjana Marković
- Institute for Medicinal Plant Research “Dr Josif Pančić”, Tadeuša Košćuška 1, 11000 Belgrade, Serbia; (N.Č.); (T.M.)
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Yilmaz‐Ersan L, Ozcan T, Usta‐Gorgun B, Ciniviz M, Keser G, Bengu I, Keser RA. Bioaccessibility and antioxidant capacity of kefir-based smoothies fortified with kale and spinach after in vitro gastrointestinal digestion. Food Sci Nutr 2024; 12:2153-2165. [PMID: 38455206 PMCID: PMC10916544 DOI: 10.1002/fsn3.3917] [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: 10/18/2023] [Revised: 12/04/2023] [Accepted: 12/13/2023] [Indexed: 03/09/2024] Open
Abstract
The kefir-based smoothies with kale and spinach were designed as a ready-to-drink and innovative functional snack. Microbiological, physicochemical, as well as pre- and postgastrointestinal total antioxidant capacity (TAC; CUPRAC, DPPH, and FRAP) analyses were conducted. It was determined that the kefir-based smoothies with vegetables had higher ash, carbohydrate, and dietary fiber values. Fructose and glucose contents of smoothy with kale were high, while smoothy with spinach included high sucrose and maltose. The microbiology results revealed that kefir-based vegetable smoothies had minimum Lactobacillaceae viability (>log 7 cfu g-1) for the required functional effect after 14-day storage. Moreover, the addition of kale significantly increased (p < .01) the level of initial TAC (CUPRAC, DPPH, and FRAP) and total phenolic content (TPC) values. After in vitro gastric digestion analysis, smoothie with spinach demonstrated higher TAC and TPC values and the control sample had higher TAC and TPC values compared with a predigestion step. It was found that in vitro intestinal DPPH values were higher for the sample with spinach samples, while the sample with kale had the highest FRAP values. It was also found that the bioaccessibility indexes of plain kefir were determined to be the highest in both in vitro gastric and intestinal procedures. The present study provided novel insights into the in vitro digestion properties of kefir fortified with vegetables. Nevertheless, further studies are needed to identify the functional properties of the milk and plant matrices mixture using in vitro and in vivo trials.
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Affiliation(s)
- Lutfiye Yilmaz‐Ersan
- Faculty of Agriculture, Department of Food EngineeringBursa Uludag UniversityBursaTurkey
| | - Tulay Ozcan
- Faculty of Agriculture, Department of Food EngineeringBursa Uludag UniversityBursaTurkey
| | - Buse Usta‐Gorgun
- Graduate School of Natural and Applied SciencesBursa Uludag UniversityBursaTurkey
| | - Melike Ciniviz
- Graduate School of Natural and Applied SciencesBursa Uludag UniversityBursaTurkey
| | - Gokce Keser
- Graduate School of Natural and Applied SciencesBursa Uludag UniversityBursaTurkey
| | - Ilay Bengu
- Graduate School of Natural and Applied SciencesBursa Uludag UniversityBursaTurkey
| | - Raziye Asli Keser
- Graduate School of Natural and Applied SciencesBursa Uludag UniversityBursaTurkey
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Jiménez-Moreno N, Esparza I, Ancín-Azpilicueta C. Antioxidant Properties of Bioactive Compounds in Fruit and Vegetable Waste. Antioxidants (Basel) 2023; 12:1647. [PMID: 37627642 PMCID: PMC10451686 DOI: 10.3390/antiox12081647] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/16/2023] [Accepted: 08/18/2023] [Indexed: 08/27/2023] Open
Abstract
In recent years, great interest has arisen in the study of compounds with antioxidant activity present in agri-food residues [...].
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Affiliation(s)
- Nerea Jiménez-Moreno
- Department of Sciences, Institute for Advanced Materials (INAMAT), Universidad Pública de Navarra, 31006 Pamplona, Spain
| | - Irene Esparza
- Department of Sciences, Institute for Advanced Materials (INAMAT), Universidad Pública de Navarra, 31006 Pamplona, Spain
| | - Carmen Ancín-Azpilicueta
- Department of Sciences, Institute for Advanced Materials (INAMAT), Universidad Pública de Navarra, 31006 Pamplona, Spain
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Pešić MB, Pešić MM, Bezbradica J, Stanojević AB, Ivković P, Milinčić DD, Demin M, Kostić AŽ, Dojčinović B, Stanojević SP. Okara-Enriched Gluten-Free Bread: Nutritional, Antioxidant and Sensory Properties. Molecules 2023; 28:molecules28104098. [PMID: 37241841 DOI: 10.3390/molecules28104098] [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: 03/29/2023] [Revised: 05/08/2023] [Accepted: 05/09/2023] [Indexed: 05/28/2023] Open
Abstract
The aim of this study was to produce an eco-innovative gluten-free bread with a pleasant taste and a unique formulation that includes the highest quality grains and pseudocereals (buckwheat; rice; and millet); and okara; a by-product of soy milk production. The mixture of pseudocereal and cereal flour contained buckwheat flour 45%, rice flour 33%, and millet flour 22%. Three gluten-free breads; each containing different contents of gluten-free flour (90%, 80%, and 70%, respectively); okara (10%, 20%, and 30%, respectively); and a control sample (without okara); were prepared and subjected to sensory evaluation. The okara-enriched gluten-free bread with the highest sensory score was selected for further analysis of physico-chemical (total proteins; total carbohydrates; insoluble fiber; soluble fiber; sugars; total lipids; saturated fatty acids; and salt) and functional properties (total phenolic content and antioxidant properties). The highest sensory scores were obtained for 30% okara-enriched gluten-free bread including taste; shape; odor; chewiness; and cross-section properties; classifying this bread in the category of very good quality and excellent quality (mean score 4.30 by trained evaluators and 4.59 by consumers). This bread was characterized by a high content of dietary fiber (14%), the absence of sugar; low content of saturated fatty acids (0.8%), rich source of proteins (8.8%) and certain minerals (e.g.,; iron; zinc); and low energy value (136.37 kcal/100g DW). Total phenolic content was 133.75 mgGAE/100g FW; whereas ferric reducing power; ABTS radical cation; and DPPH radical scavenging activity were 119.25 mgAA/100g FW; 86.80 mgTrolox/100g FW; and 49.92 mgTrolox/100g FW; respectively. Okara addition in gluten-free bread production enables the formulation of high-nutritive; good antioxidative; low-energy bread; and better soy milk waste management.
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Affiliation(s)
- Mirjana B Pešić
- Institute of Food Technology and Biochemistry, Faculty of Agriculture, University of Belgrade, 11080 Belgrade, Serbia
| | - Milica M Pešić
- Institute of Food Technology and Biochemistry, Faculty of Agriculture, University of Belgrade, 11080 Belgrade, Serbia
| | - Jelena Bezbradica
- Institute of Food Technology and Biochemistry, Faculty of Agriculture, University of Belgrade, 11080 Belgrade, Serbia
| | - Anđela B Stanojević
- Lund University Center for Sustainable Studies (LUCSUS), Faculty of Social Sciences, 223 62 Lund, Sweden
| | - Petra Ivković
- Institute of Food Technology and Biochemistry, Faculty of Agriculture, University of Belgrade, 11080 Belgrade, Serbia
| | - Danijel D Milinčić
- Institute of Food Technology and Biochemistry, Faculty of Agriculture, University of Belgrade, 11080 Belgrade, Serbia
| | - Mirjana Demin
- Institute of Food Technology and Biochemistry, Faculty of Agriculture, University of Belgrade, 11080 Belgrade, Serbia
| | - Aleksandar Ž Kostić
- Institute of Food Technology and Biochemistry, Faculty of Agriculture, University of Belgrade, 11080 Belgrade, Serbia
| | - Biljana Dojčinović
- Institute of Chemistry, Technology and Metallurgy, National Institute of the Republic of Serbia, University of Belgrade, Njegoševa 12, 11000 Belgrade, Serbia
| | - Sladjana P Stanojević
- Institute of Food Technology and Biochemistry, Faculty of Agriculture, University of Belgrade, 11080 Belgrade, Serbia
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