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Hsu TY, Yang KM, Chiang YC, Lin LY, Chiang PY. The Browning Properties, Antioxidant Activity, and α-Glucosidase Inhibitory Improvement of Aged Oranges ( Citrus sinensis). Foods 2024; 13:1093. [PMID: 38611397 PMCID: PMC11011325 DOI: 10.3390/foods13071093] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2024] [Revised: 03/29/2024] [Accepted: 03/30/2024] [Indexed: 04/14/2024] Open
Abstract
Oranges contain many natural active chemicals, organic acids, and polysaccharides. Aging processing is commonly used to modify the color, quality, functional components, and stability of fruits. This study assesses the preparation of aging black oranges using various pre-treatments and solid fermentation. Oranges were aged for six weeks in fresh, non-blanching, blanching, and hot air-assisted aging cycle (AA) groups. The oranges' shrinkage ratio, color difference values, and soluble solids content changed significantly (p < 0.05). Principal component analysis indicated that aging fermentation treatment accelerated glycolysis and increased the ratio of reducing sugars. The enhanced browning can be associated with the oxidation of ascorbic acid (0.66-0.47 mg/g) and the formation of 5-hydroxymethylfurfural (5-HMF) (0.09 mg/g). Furthermore, the presence of free polyphenols led to an increase in the total polyphenol and total flavonoid content. It also had a synergistic effect with 5-HMF in increasing the 2,2-diphenyl-1-picrylhydrazyl free radical-scavenging capacity and ferric ion-reducing antioxidant power (p < 0.05). AA had superior α-glucosidase inhibitory ability increasing from 67.31 to 80.48%. It also reduced the development time by 33%. Therefore, aging technology can enhance the bioactive compounds in oranges and provide a reference for future whole-fruit aging fermentation and health product creation.
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Affiliation(s)
- Ting-Yu Hsu
- Department of Food Science and Biotechnology, National Chung Hsing University, 145 Xingda Road, South Dist., Taichung City 40227, Taiwan; (T.-Y.H.); (Y.-C.C.)
| | - Kai-Min Yang
- Department of Food Science, National Quemoy University, 1 University Rd., Jinning Township, Kinmen County 89250, Taiwan;
| | - Yi-Chan Chiang
- Department of Food Science and Biotechnology, National Chung Hsing University, 145 Xingda Road, South Dist., Taichung City 40227, Taiwan; (T.-Y.H.); (Y.-C.C.)
| | - Li-Yun Lin
- Department of Food Science and Technology, Hungkuang University, No. 1018, Sec. 6, Taiwan Blvd., Shalu Dist., Taichung City 43302, Taiwan;
| | - Po-Yuan Chiang
- Department of Food Science and Biotechnology, National Chung Hsing University, 145 Xingda Road, South Dist., Taichung City 40227, Taiwan; (T.-Y.H.); (Y.-C.C.)
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Rossato Viana A, Eduardo Lago Londero J, Pinheiro PN, Acosta P, Duailibe Silva L, Jacob-Lopes E, Ferreira Ourique A, Zepka LQ, Bohn Rhoden CR, Passaglia Schuch A, Franco C. Phytochemical analysis of carotenoid profile in Mentha piperita and Artemisia vulgaris: cytotoxicity in tumoral cells and evaluation of plasmid DNA cleavage. JOURNAL OF TOXICOLOGY AND ENVIRONMENTAL HEALTH. PART A 2024; 87:199-214. [PMID: 38073506 DOI: 10.1080/15287394.2023.2291513] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/09/2024]
Abstract
Several medicinal plants have been administered to cancer patients attributed to their anticarcinogenic and chemoprotective properties, in addition to lower toxicity compared to traditional therapies. The aim was to investigate the antioxidant properties and carotenoid composition of aqueous extracts of Mentha piperita or Artemisia vulgaris which were previously found to exert beneficial effects on human health through diet. aqueous extracts exhibited potent antioxidant activity. A diversity of carotenoids was identified in these extracts using HPLC-PDA-MS/MS. Both extracts contained predominantly all-trans-lutein as the main component within this class. In order to investigate antioxidant properties, the 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2'-azino-bis (3-ethylbenzthiazoline-6-sulfonic acid) (ABTS) techniques were used. The (3-4,5 dimethylthiazol-2, 5 diphenyl tetrazolium bromide) (MTT) and Crystal Violet assays assessed cellular cytotoxicity. Assessments of presence of reactive species were carried out following exposure of oral squamous cell carcinoma cell line (SCC-4) to various aqueous extracts of M piperita or A vulgaris utilizing dichlorofluorescein diacetate (DCFH-DA) and nitric oxide (NO) assays. Exposure to these extracts induced severe cytotoxic effects, which led to investigation of the biochemical and molecular mechanisms underlying this observed effect. Data demonstrated that both solutions induced oxidative stress and DNA damage, especially at higher concentrations using agarose gel subjected to electrophoresis. It is known that exposure to excess amounts of antioxidants results in a prooxidant effect which is beneficial in cancer therapy. Further, the extracts were found to reduce viability of SCC-4 in culture, indicating that this antitumoral activity may be of therapeutic importance and requires further study.
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Affiliation(s)
- Altevir Rossato Viana
- Department of Biochemistry and Molecular Biology, Federal University of Santa Maria (UFSM), Santa-Maria, RS, Brazil
| | - James Eduardo Lago Londero
- Department of Biochemistry and Molecular Biology, Federal University of Santa Maria (UFSM), Santa-Maria, RS, Brazil
| | - Pricila Nass Pinheiro
- Department of Technology and Food Sciences, Federal University of Santa Maria (UFSM), Santa Maria, RS, Brazil
| | - Patricia Acosta
- Department of Technology and Food Sciences, Federal University of Santa Maria (UFSM), Santa Maria, RS, Brazil
| | - Larissa Duailibe Silva
- Department of Biochemistry and Molecular Biology, Federal University of Santa Maria (UFSM), Santa-Maria, RS, Brazil
| | - Eduardo Jacob-Lopes
- Department of Technology and Food Sciences, Federal University of Santa Maria (UFSM), Santa Maria, RS, Brazil
| | | | - Leila Queiroz Zepka
- Department of Technology and Food Sciences, Federal University of Santa Maria (UFSM), Santa Maria, RS, Brazil
| | - Cristiano Rodrigo Bohn Rhoden
- Nanosciences Postgraduate Program, Franciscan University (UFN), Santa Maria, RS, Brazil
- Laboratory of Nanoestructurated Magnetic Materials - LaMMaN, Santa Maria, RS, Brazil
| | - André Passaglia Schuch
- Department of Biochemistry and Molecular Biology, Federal University of Santa Maria (UFSM), Santa-Maria, RS, Brazil
| | - Camila Franco
- Master's in Health and Life Sciences, Franciscan University (UFN), Santa Maria, RS, Brazil
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