Variations in the phenolic composition of fruit juices with different treatments

Phenolic Compounds Profiling and Their Antioxidant Capacity in the Peel, Pulp, and Seed of Australian Grown Avocado

Avocados (Persea americana M.) are highly valued fruits consumed worldwide, and there are numerous commercially available varieties on the market. However, the high demand for fruit also results in increased food waste. Thus, this study was conducted for comprehensive profiling of polyphenols of Hass, Reed, and Wurtz avocados obtained from the Australian local market. Ripe Hass peel recorded the highest TPC (77.85 mg GAE/g), TTC (148.98 mg CE/g), DPPH (71.03 mg AAE/g), FRAP (3.05 mg AAE/g), RPA (24.45 mg AAE/g), and ABTS (75.77 mg AAE/g) values; unripe Hass peel recorded the highest TFC (3.44 mg QE/g); and Wurtz peel recorded the highest TAC (35.02 mg AAE/g). Correlation analysis revealed that TPC and TTC were significantly correlated with the antioxidant capacity of the extracts. A total of 348 polyphenols were screened in the peel. A total of 134 compounds including 36 phenolic acids, 70 flavonoids, 11 lignans, 2 stilbenes, and another 15 polyphenols, were characterised through LC-ESI-QTOF-MS/MS, where the majority were from peels and seeds of samples extract. Overall, the hierarchical heat map revealed that there were a significant amount of polyphenols in peels and seeds. Epicatechin, kaempferol, and protocatechuic acid showed higher concentrations in Reed pulp. Wurtz peel contains a higher concentration of hydroxybenzoic acid. Our results showed that avocado wastes have a considerable amount of polyphenols, exhibiting antioxidant activities. Each sample has its unique value proposition based on its phenolic profile. This study may increase confidence in utilising by-products and encourage further investigation into avocado by-products as nutraceuticals.

Degradation kinetics of anthocyanin and physicochemical changes in fermented turnip juice exposed to pulsed UV light

In this study, the effects of pulsed UV (PUV) light on the degradation kinetics of anthocyanins and physicochemical properties of turnip juice were investigated. PUV light was applied to turnip juice at 3 different distances (5, 8, 13 cm) from the quartz window of the xenon lamp for 5 different times (5, 15, 30, 45, 60 s). The pH, total acidity (% lactic acid), monomeric anthocyanin content, color density, hue, brightness, and percent color components (yellow, red, and blue) of turnip juice changed significantly after PUV-light treatments at each level. The maximum degradation of anthocyanin after PUV-light treatments was found to be about 63%. The anthocyanin degradation, brightness, yellow and blue color (%) increased, while red color (%) decreased with longer treatment time and shorter distance. The degradation of monomeric anthocyanins in turnip juice exposed to PUV light was described by the Weibull model (R² 0.982-0.998, RMSE 0.087-0.133) more accurately than the first-order kinetics (R² 0.906-0.992, RMSE 0.071-0.192).

Dietary factors affecting polyphenol bioavailability

While many epidemiological studies have associated the consumption of polyphenols within fruits and vegetables with a decreased risk of developing several chronic diseases, intervention studies have generally not confirmed these beneficial effects. The reasons for this discrepancy are not fully understood but include potential differences in dosing, interaction with the food matrix, and differences in polyphenol bioavailability. In addition to endogenous factors such as microbiota and digestive enzymes, the food matrix can also considerably affect bioaccessibility, uptake, and further metabolism of polyphenols. While dietary fiber (such as hemicellulose), divalent minerals, and viscous and protein-rich meals are likely to cause detrimental effects on polyphenol bioaccessibility, digestible carbohydrates, dietary lipids (especially for hydrophobic polyphenols, e.g., curcumin), and additional antioxidants may enhance polyphenol availability. Following epithelial uptake, polyphenols such as flavonoids may reduce phase II metabolism and excretion, enhancing polyphenol bioavailability. Furthermore, polyphenols may act synergistically due to their influence on efflux transporters such as p-glycoprotein. In order to understand polyphenol bioactivity, increased knowledge of the factors affecting polyphenol bioavailability, including dietary factors, is paramount.

Pink discoloration of canned pears: role of procyanidin chemical depolymerization and procyanidin/cell wall interactions

After canning, pear pieces turn occasionally from whitish-beige to pink. Conditions were set up to obtain this discoloration systematically and investigate its mechanism. Canned pears showed a significantly lower L* coordinate compared with fresh pears, and the L* coordinate of canned pears decreased with decreasing pH. The values of the a* and b* coordinates increased significantly after processing, the increase being greater for the more acidic pH values, with corresponding redder colors. After canning, polyphenol concentrations decreased significantly, mainly due to loss of procyanidins. This supported the hypothesis of conversion of procyanidins to anthocyanin-like compounds. However, no soluble product was detected at 520 nm, the characteristic wavelength of anthocyanins. When purified procyanidins were treated at 95 °C at three different pH values (2.7, 3.3, and 4.0), procyanidin concentrations decreased after treatment, the more so as the pH was lower, and a pinkish color also appeared, attributed to tannin-anthocyanidin pigment. The pink color was bound to cell walls. Extraction of the neoformed pink entities was attempted by successive solvent extractions followed by cell wall degrading enzymes. The pink color persisted in the residues, and canned pears gave significantly higher amounts of residues after solvent and enzyme treatments than fresh pears. Procyanidins were the entities responsible for the appearance of pink discoloration. However, it seems that this pink discoloration also involved the formation of strong, probably covalent, bonds to the cell wall.

Enhanced activity of antifungal drugs using natural phenolics against yeast strains of Candida and Cryptococcus

AIMS

Determine whether certain, natural phenolic compounds enhance activity of commercial antifungal drugs against yeast strains of Candida and Cryptococcus neoformans.

METHODS AND RESULTS

Twelve natural phenolics were examined for fungicidal activity against nine reference strains of Candida and one of C. neoformans. Six compounds were selected for synergistic enhancement of antifungal drugs, amphotericin B (AMB), fluconazole (FLU) and itraconazole (ITR). Matrix assays of phenolic and drug combinations conducted against one reference strain, each, of Candida albicans and C. neoformans showed cinnamic and benzoic acids, thymol, and 2,3- and 2,5-dihydroxybenzaldehydes (-DBA) had synergistic interactions depending upon drug and yeast strain. 2,5-DBA was synergistic with almost all drug and strain combinations. Thymol was synergistic with all drugs against Ca. albicans and with AMB in C. neoformans. Combinations of benzoic acid or thymol with ITR showed highest synergistic activity. Of 36 combinations of natural product and drug tested, none were antagonistic.

CONCLUSIONS

Relatively nontoxic natural products can synergistically enhance antifungal drug activity, in vitro.

SIGNIFICANCE AND IMPACT OF THE STUDY

This is a proof-of-concept, having clinical implications. Natural chemosensitizing agents could lower dosages needed for effective chemotherapy of invasive mycoses. Further studies against clinical yeast strains and use of animal models are warranted.

Stability of Pycnogenol® as an ingredient in fruit juices subjected to in vitro gastrointestinal digestion

BACKGROUND

The enrichment of fruit juices with concentrated polyphenolic extracts is an expedient strategy to compensate possible phenolic loss through gastrointestinal processing. Pycnogenol, a standardised procyanidin-rich extract from pine bark, has been proposed as a potential candidate for polyphenol enrichment of foods. In this study the effects of in vitro digestion on the phenolic profile of fruit juices enriched with Pycnogenol were investigated.

RESULTS

After in vitro digestion the level of detectable total phenolic compounds (expressed as gallic acid equivalent) was higher in both pineapple and red fruit juices enriched with Pycnogenol than in non-enriched commercial juices. Five phenolic monomeric compounds were identified by high-performance liquid chromatography, namely chlorogenic acid, caffeic acid, ferulic acid, gallic acid and taxifolin, the last two being predominant. In vitro digestion of both Pycnogenol-enriched pineapple and red fruit juices led to a significant (P < 0.05) increase in detectable chlorogenic and ferulic acids, indicating that hydrolysis of more complex molecules occurs. On the other hand, in vitro digestion of non-enriched juices was associated with a decrease in gallic and caffeic acids in pineapple juice and with a decrease in ferulic acid in red fruit juice. In no case did in vitro digestion increase the amount of detectable phenolic compounds in non-enriched juices.

CONCLUSION

The stability of Pycnogenol after in vitro gastrointestinal digestion makes it a good choice for phenolic enrichment of fruit juices.

The flavonoid glycosides and procyanidin composition of Deglet Noor dates (Phoenix dactylifera)

The fruits of the date palm (Phoenix dactylifera) are consumed throughout the world and are an important part of the diet in the Middle East. Dates at the rutab and tamar maturity and ripening stages contain a wide array of phenolic antioxidants, but little is known about the composition of phenolic compounds in dates at the khalal stage of ripening. In the current study, the flavonoid glycoside and procyanidin compositions of dates of the cultivar Deglet Noor harvested at the khalal stage of maturity were characterized using liquid chromatography-electrospray ionization-tandem mass spectrometry (LC-ESI/MS/MS). Procyanidin oligomers through decamers were identified in extracts of these dates. Higher molecular weight polymers, undecamers through heptadecamers, were also apparent from mass spectra. Thirteen flavonoid glycosides of luteolin, quercetin, and apigenin, 19 when considering isomeric forms, were also identified. Mass spectra indicate that both methylated and sulfated forms of luteolin and quercetin are present as mono-, di-, and triglycosylated conjugates whereas apigenin is present as only the diglycoside. LC-ESI/MS/MS spectra indicate that quercetin and luteolin formed primarily O-glycosidic linkages whereas apigenin is present as the C-glycoside.

Determination of free molecular phenolics and catechins in wine by solid phase extraction on polymeric cartridges and liquid chromatography with diode array detection

The use of HLB Oasis polymeric cartridges to extract phenolic acids and aldehydes from red wines has been assayed and compared with the combination of ODS and SAX cartridges. The recoveries on the polymeric cartridges resulted to be notably higher with good precisions. The best operation conditions (cartridge conditioning, sample volume, clean-up and elution) for these latter were selected by experiments carried out on a synthetic wine sample spiked with 14 compounds and on red wine samples. A matrix-matched calibration was advisable to reduce the influence of the matrix in the quantification of the analytes as it was verified from the application of standard addition calibrations on several wine samples. Determination of the analytes in the extracts was performed by reversed-phase HPLC using mobile-phase and flow gradients and detection at 250, 280 and 340 nm.

Liquid chromatography/mass spectrometry investigation of the impact of thermal processing and storage on peach procyanidins

Normal-phase liquid chromatography/mass spectrometry (LC/MS) was used to determine the levels and fate of procyanidins in frozen and canned Ross clingstone peaches as well as in the syrup used in the canning over a 3 month period. Procyanidin oligomers, monomers through undecamers, were identified in Ross clingstone peaches. Optimized methods allowed for the quantitation of oligomers through octamers. The profile of procyanidins in peaches is similar to profiles found in grapes, chocolate, and beverages linked to health benefits such as tea and wine. The monomer content in frozen peeled peaches was found to be 19.59 mg/kg. Dimers (39.59 mg/kg) and trimers (38.81 mg/kg) constituted the largest percent composition of oligomers in the peaches. Tetramers through octamers were present in levels of 17.81, 12.43, 10.62, 3.94 and 1.75 mg/kg, respectively. Thermal processing resulted in an 11% reduction in monomers, a 9% reduction in dimers, a 12% reduction in trimers, a 6% reduction in tetramers, and a 5% reduction in pentamers. Hexamers and heptamers demonstrated an approximate 30% loss, and octamers were no longer detected. Analysis of the syrup after thermal processing indicates that there is a migration of procyanidin monomers through hexamers into the syrup that can account for the losses observed during the canning process. Storage of canned peaches for 3 months demonstrated a time-related loss in higher oligomers and that by 3 months oligomers larger than tetramers are not observed. At 3 months postcanning, levels of monomers had decreased by 10%, dimers by 16%, trimers by 45%, and tetramers by 80%. A similar trend was observed in the canning syrup.

Improved HPLC determination of phenolic compounds in cv. golden delicious apples using a monolithic column

A rapid HPLC-DAD determination of phenols in apple using an RP monolithic column is reported. Because of the hydrodynamic advantages offered by this kind of column and the use of acidified acetonitrile as eluent, assays of apple extracts can be performed in <21 min. Assays of pulp and peel extracts were carried out without the need for time-consuming sample pretreatment except filtration. Several flavanols, hydroxycinnamic acids, dihydrochalcones, and six quercetin glycosides were identified and quantified. A seventh quercetin derivative, two chalcone-related compounds, and three hydroxycinnamic derivatives were also found. Peels proved to be richer in phenols than pulps, the former being composed mainly of (-)-epicatechin, procyanidin B2, chlorogenic acid, phloridzin, hyperin, and avicularin. In pulps, where the chlorogenic acid was the principal phenolic compound, quercetin glycosides were found in very low amounts.

Determination of phenolic acids and flavonoids of apple and pear by high-performance liquid chromatography

A new HPLC stationary phase has been applied to the analysis of phenolic acids and flavonoids with diode array and mass spectrometric detection. The separation of 26 standard compounds was achieved within 1 h. The stationary phase displayed excellent resolution especially of flavonol glycosides. The analytical system has been used for the determination of phenolic compounds in apple pomace and apple juice, and in extracts of pear fruits of different cultivars. Apple pomace was found to be a promising source of phenolics. However, yields are affected by the drying conditions applied. Furthermore, the applicability of the analytical system for the authenticity control of apple and pear juice was demonstrated by determination of characteristic quercetin and isorhamnetin glycosides, and dihydrochalcones, respectively. Since isorhamnetin-3-glucoside was present in all pear cultivars investigated, the usefulness of arbutin as a specific marker of pear products appears to be doubtful.

Comparison of the phenolic composition of fruit juices by single step gradient HPLC analysis of multiple components versus multiple chromatographic runs optimised for individual families

After minimal sample preparation, two different HPLC methodologies, one based on a single gradient reversed-phase HPLC step, the other on multiple HPLC runs each optimised for specific components, were used to investigate the composition of flavonoids and phenolic acids in apple and tomato juices. The principal components in apple juice were identified as chlorogenic acid, phloridzin, caffeic acid and p-coumaric acid. Tomato juice was found to contain chlorogenic acid, caffeic acid, p-coumaric acid, naringenin and rutin. The quantitative estimates of the levels of these compounds, obtained with the two HPLC procedures, were very similar, demonstrating that either method can be used to analyse accurately the phenolic components of apple and tomato juices. Chlorogenic acid in tomato juice was the only component not fully resolved in the single run study and the multiple run analysis prior to enzyme treatment. The single run system of analysis is recommended for the initial investigation of plant phenolics and the multiple run approach for analyses where chromatographic resolution requires improvement.

Chemistry and biological effects of dietary phenolic compounds: relevance to cardiovascular disease

1. There has been considerable recent interest in the possibility that increased intake of dietary anti-oxidants may protect against cardiovascular disease. This is partly due to the knowledge that oxidative events in vivo may play a role in the pathogenesis of atherosclerosis. 2. While dietary anti-oxidants, such as vitamins E and C, have received considerable attention in this regard, relatively little is known about a similar anti-oxidant role for plant-derived polyphenolic compounds, such as the flavonoids and phenolic acids. A review of the distribution, bioavailability and biological activity of these compounds suggests that they may have a physiological role as anti-oxidants. 3. Human trials on the anti-oxidant effects of beverages rich in polyphenolics, such as red wine, fruit juice or tea, have been limited and results are, at present, inconclusive. This is due, in part, to poor methodologies available to measure oxidative damage in vivo. 4. There is a sound rationale for considering polyphenolics as important contributors to the dietary anti-oxidant intake derived from fruits and vegetables. However, continuing research is needed using appropriate biomarkers of oxidant damage in vivo before these compounds can be conclusively considered as dietary anti-oxidants with nutritional benefit.

Apple juice inhibits human low density lipoprotein oxidation

Dietary phenolic compounds, ubiquitous in vegetables and fruits and their juices possess antioxidant activity that may have beneficial effects on human health. The phenolic composition of six commercial apple juices, and of the peel (RP), flesh (RF) and whole fresh Red Delicious apples (RW), was determined by high performance liquid chromatography (HPLC), and total phenols were determined by the Folin-Ciocalteau method. HPLC analysis identified and quantified several classes of phenolic compounds: cinnamates, anthocyanins, flavan-3-ols and flavonols. Phloridzin and hydroxy methyl furfural were also identified. The profile of phenolic compounds varied among the juices. The range of concentrations as a percentage of total phenolic concentration was: hydroxy methyl furfural, 4-30%; phloridzin, 22-36%; cinnamates, 25-36%; anthocyanins, n.d.; flavan-3-ols, 8-27%; flavonols, 2-10%. The phenolic profile of the Red Delicious apple extracts differed from those of the juices. The range of concentrations of phenolic classes in fresh apple extracts was: hydroxy methyl furfural, n.d.; phloridzin, 11-17%; cinnamates, 3-27%; anthocyanins, n.d.-42%; flavan-3-ols, 31-54%; flavonols, 1-10%. The ability of compounds in apple juices and extracts from fresh apple to protect LDL was assessed using an in vitro copper catalyzed human LDL oxidation system. The extent of LDL oxidation was determined as hexanal production using static headspace gas chromatography. The apple juices and extracts, tested at 5 microM gallic acid equivalents (GAE), all inhibited LDL oxidation. The inhibition by the juices ranged from 9 to 34%, and inhibition by RF, RW and RP was 21, 34 and 38%, respectively. Regression analyses revealed no significant correlation between antioxidant activity and either total phenolic concentration or any specific class of phenolics. Although the specific components in the apple juices and extracts that contributed to antioxidant activity have yet to be identified, this study found that both fresh apple and commercial apple juices inhibited copper-catalyzed LDL oxidation. The in vitro antioxidant activity of apples support the inclusion of this fruit and its juice in a healthy human diet.