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Rojas-Orduña E, Hernández-Carrión M, Gómez-Franco JD, Narváez-Cuenca CE, Sánchez-Camargo ADP. Utilization of red and yellow Coffea arabica var. Caturra pulp: macronutrient analysis, carotenoid extraction, and encapsulation for dairy product enrichment. Front Nutr 2023; 10:1231049. [PMID: 37720375 PMCID: PMC10501141 DOI: 10.3389/fnut.2023.1231049] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2023] [Accepted: 08/14/2023] [Indexed: 09/19/2023] Open
Abstract
This study aimed to investigate the macronutrient and carotenoid content of red and yellow Coffea arabica var. Caturra pulp, a by-product of coffee processing in Colombia. The study employed ultra-sound-assisted extraction (UAE) to extract carotenoids, and a 23 factorial design was used to evaluate the effects of pulp color, biomass-solvent ratio, and solvent mixture composition on carotenoid content and extraction yield. The condition that provided the highest carotenoid extraction was further encapsulated by spray drying and added to a dairy product. The results showed that coffee pulp has significant dietary fiber content and high levels of carotenoids, with yellow pulp having a higher content than red pulp. Lutein isomers and lutein esters were the most abundant carotenoids found in both red and yellow coffee pulp. The highest carotenoid extraction was achieved using a 1:40 (g/mL) biomass:solvent ratio and a 20:80% v/v Ethanol:Ethyl Acetate solvent mixture for the yellow pulp. The carotenoid extract also demonstrated high encapsulation efficiency (46.57 ± 4.03%) and was found to be stable when added to a fermented milk product. This study presents an alternative solution for utilizing coffee by-products in Colombia, which could positively impact the families of over half a million Colombian coffee producers.
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Affiliation(s)
- Elkin Rojas-Orduña
- Group of Product and Process Design, Department of Chemical and Food Engineering, Universidad de los Andes, Bogotá, Colombia
| | - María Hernández-Carrión
- Group of Product and Process Design, Department of Chemical and Food Engineering, Universidad de los Andes, Bogotá, Colombia
| | - Juan David Gómez-Franco
- Food Chemistry Research Group, Departamento de Química, Facultad de Ciencias, Universidad Nacional de Colombia, Bogotá, Colombia
| | - Carlos-Eduardo Narváez-Cuenca
- Food Chemistry Research Group, Departamento de Química, Facultad de Ciencias, Universidad Nacional de Colombia, Bogotá, Colombia
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Buelvas-Puello LM, Franco-Arnedo G, Martínez-Correa HA, Ballesteros-Vivas D, Sánchez-Camargo ADP, Miranda-Lasprilla D, Narváez-Cuenca CE, Parada-Alfonso F. Supercritical Fluid Extraction of Phenolic Compounds from Mango ( Mangifera indica L.) Seed Kernels and Their Application as an Antioxidant in an Edible Oil. Molecules 2021; 26:molecules26247516. [PMID: 34946598 PMCID: PMC8703722 DOI: 10.3390/molecules26247516] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/10/2021] [Revised: 12/07/2021] [Accepted: 12/08/2021] [Indexed: 12/04/2022] Open
Abstract
Phenolic compounds from mango (M. indica) seed kernels (MSK) var. Sugar were obtained using supercritical CO2 and EtOH as an extraction solvent. For this purpose, a central composite design was carried out to evaluate the effect of extraction pressure (11–21 MPa), temperature (40–60 °C), and co-solvent contribution (5–15% w/w EtOH) on (i) extraction yield, (ii) oxidative stability (OS) of sunflower edible oil (SEO) with added extract using the Rancimat method, (iii) total phenolics content, (iv) total flavonoids content, and (v) DPPH radical assay. The most influential variable of the supercritical fluid extraction (SFE) process was the concentration of the co-solvent. The best OS of SEO was reached with the extract obtained at 21.0 MPa, 60 °C and 15% EtOH. Under these conditions, the extract increased the OS of SEO by up to 6.1 ± 0.2 h (OS of SEO without antioxidant, Control, was 3.5 h). The composition of the extract influenced the oxidative stability of the sunflower edible oil. By SFE it was possible to obtain extracts from mango seed kernels (MSK) var. Sugar that transfer OS to the SEO. These promissory extracts could be applied to foods and other products.
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Affiliation(s)
- Luis Miguel Buelvas-Puello
- Food Chemistry Research Group, Departamento de Química, Facultad de Ciencias, Universidad Nacional de Colombia, Sede Bogotá, Carrera 45 No 26-85, Bogotá 111321, Colombia; (L.M.B.-P.); (G.F.-A.); (C.-E.N.-C.)
| | - Gabriela Franco-Arnedo
- Food Chemistry Research Group, Departamento de Química, Facultad de Ciencias, Universidad Nacional de Colombia, Sede Bogotá, Carrera 45 No 26-85, Bogotá 111321, Colombia; (L.M.B.-P.); (G.F.-A.); (C.-E.N.-C.)
| | - Hugo A. Martínez-Correa
- Departamento de Ingeniería, Universidad Nacional de Colombia, Sede Palmira, Carrera 32 No. 12-00, Palmira 763531, Colombia;
| | - Diego Ballesteros-Vivas
- Departamento de Nutrición y Bioquímica, Facultad de Ciencias, Pontificia Universidad Javeriana, Bogotá 111321, Colombia;
| | - Andrea del Pilar Sánchez-Camargo
- Grupo de Diseño de Productos y Procesos (GDPP), Department of Food and Chemical Engineering, Universidad de los Andes, Carrera 1E No. 19 A 40, Edificio Mario Laserna, Bogotá 111711, Colombia;
| | - Diego Miranda-Lasprilla
- Facultad de Ciencias Agrarias, Universidad Nacional de Colombia, Sede Bogotá, Carrera 45 No 26-85, Bogotá 111321, Colombia;
| | - Carlos-Eduardo Narváez-Cuenca
- Food Chemistry Research Group, Departamento de Química, Facultad de Ciencias, Universidad Nacional de Colombia, Sede Bogotá, Carrera 45 No 26-85, Bogotá 111321, Colombia; (L.M.B.-P.); (G.F.-A.); (C.-E.N.-C.)
| | - Fabián Parada-Alfonso
- Food Chemistry Research Group, Departamento de Química, Facultad de Ciencias, Universidad Nacional de Colombia, Sede Bogotá, Carrera 45 No 26-85, Bogotá 111321, Colombia; (L.M.B.-P.); (G.F.-A.); (C.-E.N.-C.)
- Correspondence: ; Tel.: +57-1-3165000 (ext. 14480); Fax: + 57-1-3165220
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Thomas S, Vásquez-Benítez JD, Cuéllar-Cepeda FA, Mosquera-Vásquez T, Narváez-Cuenca CE. Vitamin C, protein, and dietary fibre contents as affected by genotype, agro-climatic conditions, and cooking method on tubers of Solanum tuberosum Group Phureja. Food Chem 2021; 349:129207. [PMID: 33601282 DOI: 10.1016/j.foodchem.2021.129207] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2020] [Revised: 12/19/2020] [Accepted: 01/23/2021] [Indexed: 10/22/2022]
Abstract
The simultaneous effect of genotype, agro-climatic conditions, and cooking method was evaluated towards the contents of vitamin C, protein, and soluble, insoluble, and total dietary fibre in potato tubers from the Group Phureja. Within the tested treatments, vitamin C was affected the most (9.4-85.1 mg/100 g DW), followed by insoluble dietary fibre (3.9-16.6 g/100 DW), soluble dietary fibre (1.0-3.9 g/100 g DW), total dietary fibre (3.6-fold change), and protein (1.7-4.3 g/100 g DW). The cooking method had a high effect on the variability of the contents of vitamin C, protein, insoluble dietary fibre, and total dietary fibre (74.2-92.8% of the total variance). In contrast, not only the cooking method, but also the agro-climatic conditions had a high effect on the content of soluble dietary fibre (32.6 and 34.8% of the total variance, respectively). Total dietary fibre had a protective effect on vitamin C upon cooking.
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Affiliation(s)
- Séverine Thomas
- AgroParisTech, Paris Institute of Technology for Life, Food and Environmental Sciences, 16 rue Claude Bernard, 75005 Paris, France
| | - Juan-David Vásquez-Benítez
- Universidad Nacional de Colombia, sede Bogotá, Facultad de Ciencias, Departamento de Química, Carrera 30 # 45-03, Bogotá, Colombia
| | - Fabio-Alexander Cuéllar-Cepeda
- Universidad Nacional de Colombia, sede Bogotá, Facultad de Ciencias, Departamento de Química, Carrera 30 # 45-03, Bogotá, Colombia
| | - Teresa Mosquera-Vásquez
- Universidad Nacional de Colombia, sede Bogotá, Facultad de Ciencias Agrarias, Departamento de Agronomía, Carrera 30 # 45-03, Bogotá, Colombia
| | - Carlos-Eduardo Narváez-Cuenca
- Universidad Nacional de Colombia, sede Bogotá, Facultad de Ciencias, Departamento de Química, Carrera 30 # 45-03, Bogotá, Colombia.
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Narváez-Cuenca CE, Inampues-Charfuelan ML, Hurtado-Benavides AM, Parada-Alfonso F, Vincken JP. The phenolic compounds, tocopherols, and phytosterols in the edible oil of guava (Psidium guava) seeds obtained by supercritical CO2 extraction. J Food Compost Anal 2020. [DOI: 10.1016/j.jfca.2020.103467] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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Sánchez-Camargo ADP, Gutiérrez LF, Vargas SM, Martinez-Correa HA, Parada-Alfonso F, Narváez-Cuenca CE. Valorisation of mango peel: Proximate composition, supercritical fluid extraction of carotenoids, and application as an antioxidant additive for an edible oil. J Supercrit Fluids 2019. [DOI: 10.1016/j.supflu.2019.104574] [Citation(s) in RCA: 36] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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Cuéllar-Cepeda FA, Parra-Galindo MA, Urquijo J, Restrepo-Sánchez LP, Mosquera-Vásquez T, Narváez-Cuenca CE. Influence of genotype, agro-climatic conditions, cooking method, and their interactions on individual carotenoids and hydroxycinnamic acids contents in tubers of diploid potatoes. Food Chem 2019; 288:127-138. [DOI: 10.1016/j.foodchem.2019.03.015] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/02/2018] [Revised: 03/06/2019] [Accepted: 03/06/2019] [Indexed: 10/27/2022]
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Ospina M, Montaña-Oviedo K, Díaz-Duque Á, Toloza-Daza H, Narváez-Cuenca CE. Utilization of fruit pomace, overripe fruit, and bush pruning residues from Andes berry (Rubus glaucus Benth) as antioxidants in an oil in water emulsion. Food Chem 2019; 281:114-123. [DOI: 10.1016/j.foodchem.2018.12.087] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/08/2018] [Revised: 12/21/2018] [Accepted: 12/21/2018] [Indexed: 12/25/2022]
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Aguilera-Angel EY, Espinal-Ruiz M, Narváez-Cuenca CE. Pectic polysaccharides with different structural characteristics as inhibitors of pancreatic lipase. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2018.05.009] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Narváez-Cuenca CE, Peña C, Restrepo-Sánchez LP, Kushalappa A, Mosquera T. Macronutrient contents of potato genotype collections in the Solanum tuberosum Group Phureja. J Food Compost Anal 2018. [DOI: 10.1016/j.jfca.2017.12.019] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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Espinal-Ruiz M, Restrepo-Sánchez LP, Narváez-Cuenca CE. Effect of pectins on the mass transfer kinetics of monosaccharides, amino acids, and a corn oil-in-water emulsion in a Franz diffusion cell. Food Chem 2016; 209:144-53. [DOI: 10.1016/j.foodchem.2016.04.046] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2015] [Revised: 03/17/2016] [Accepted: 04/13/2016] [Indexed: 01/18/2023]
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Espinal-Ruiz M, Restrepo-Sánchez LP, Narváez-Cuenca CE, McClements DJ. Impact of pectin properties on lipid digestion under simulated gastrointestinal conditions: Comparison of citrus and banana passion fruit (Passiflora tripartita var. mollissima) pectins. Food Hydrocoll 2016. [DOI: 10.1016/j.foodhyd.2015.05.042] [Citation(s) in RCA: 67] [Impact Index Per Article: 8.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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Espinal-Ruiz M, Parada-Alfonso F, Restrepo-Sánchez LP, Narváez-Cuenca CE, McClements DJ. Impact of dietary fibers [methyl cellulose, chitosan, and pectin] on digestion of lipids under simulated gastrointestinal conditions. Food Funct 2015; 5:3083-95. [PMID: 25312704 DOI: 10.1039/c4fo00615a] [Citation(s) in RCA: 145] [Impact Index Per Article: 16.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
Abstract
A simulated in vitro digestion model was used to elucidate the impact of dietary fibers on the digestion rate of emulsified lipids. The influence of polysaccharide type (chitosan (cationic), methyl cellulose (non-ionic), and pectin (anionic)) and initial concentration (0.4 to 3.6% (w/w)) was examined. 2% (w/w) corn oil-in-water emulsions stabilized by 0.2% (w/w) Tween-80 were prepared, mixed with polysaccharide, and then subjected to an in vitro digestion model (37 °C): initial (pH 7.0); oral (pH 6.8; 10 min); gastric (pH 2.5; 120 min); and, intestinal (pH 7.0; 120 min) phases. The impact of polysaccharides on lipid digestion, ζ-potential, particle size, viscosity, and stability was determined. The rate and extent of lipid digestion decreased with increasing pectin, methyl cellulose, and chitosan concentrations. The free fatty acids released after 120 min of lipase digestion were 46, 63, and 81% (w/w) for methyl cellulose, pectin, and chitosan, respectively (3.6% (w/w) initial polysaccharide), indicating that methyl cellulose had the highest capacity to inhibit lipid digestion, followed by pectin, and then chitosan. The impact of the polysaccharides on lipid digestion was attributed to their ability to induce droplet flocculation, and/or due to their interactions with molecular species involved in lipid hydrolysis, such as bile salts, fatty acids, and calcium. These results have important implications for understanding the influence of dietary fibers on lipid digestion. The control of lipid digestibility within the gastrointestinal tract might be important for the development of reduced-calorie emulsion-based functional food products.
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Affiliation(s)
- Mauricio Espinal-Ruiz
- Departamento de Química, Facultad de Ciencias, Universidad Nacional de Colombia, AA 14490 Bogotá, Colombia
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Duarte-Delgado D, Narváez-Cuenca CE, Restrepo-Sánchez LP, Kushalappa A, Mosquera-Vásquez T. Development and validation of a liquid chromatographic method to quantify sucrose, glucose, and fructose in tubers of Solanum tuberosum Group Phureja. J Chromatogr B Analyt Technol Biomed Life Sci 2015; 975:18-23. [DOI: 10.1016/j.jchromb.2014.10.039] [Citation(s) in RCA: 34] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2014] [Revised: 10/29/2014] [Accepted: 10/30/2014] [Indexed: 11/25/2022]
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Espinal-Ruiz M, Parada-Alfonso F, Restrepo-Sánchez LP, Narváez-Cuenca CE, McClements DJ. Interaction of a dietary fiber (pectin) with gastrointestinal components (bile salts, calcium, and lipase): a calorimetry, electrophoresis, and turbidity study. J Agric Food Chem 2014; 62:12620-12630. [PMID: 25479310 DOI: 10.1021/jf504829h] [Citation(s) in RCA: 51] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/04/2023]
Abstract
An in vitro gastrointestinal model consisting of oral, gastric, and intestinal phases was used to elucidate the impact of pectin on the digestion of emulsified lipids. Pectin reduced the extent of lipid digestion, which was attributed to its binding interactions with specific gastrointestinal components. The interaction of pectin with bile salts, lipase, CaCl2, and NaCl was therefore investigated by turbidity, microstructure, electrophoresis, and isothermal titration calorimetry (ITC) at pH 7.0 and 37 °C. ITC showed that the interaction of pectin was endothermic with bile salts, but exothermic with CaCl2, NaCl, and lipase. Electrophoresis, microstructure, and turbidity measurements showed that anionic pectin formed electrostatic complexes with calcium ions, which may have decreased lipid digestion due to increased lipid flocculation or microgel formation because this would reduce the surface area of lipid exposed to the lipase. This research provides valuable insights into the physicochemical and molecular mechanisms of the interaction of pectin with gastrointestinal components that may affect the rate and extent of lipid digestion.
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Affiliation(s)
- Mauricio Espinal-Ruiz
- Departamento de Quı́mica, Facultad de Ciencias, Universidad Nacional de Colombia , AA 14490 Bogotá, Colombia
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Espinal-Ruiz M, Parada-Alfonso F, Restrepo-Sánchez LP, Narváez-Cuenca CE. Inhibition of digestive enzyme activities by pectic polysaccharides in model solutions. ACTA ACUST UNITED AC 2014. [DOI: 10.1016/j.bcdf.2014.06.003] [Citation(s) in RCA: 48] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Narváez-Cuenca CE, Vincken JP, Zheng C, Gruppen H. Diversity of (dihydro) hydroxycinnamic acid conjugates in Colombian potato tubers. Food Chem 2013; 139:1087-97. [DOI: 10.1016/j.foodchem.2013.02.018] [Citation(s) in RCA: 31] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2012] [Revised: 01/30/2013] [Accepted: 02/02/2013] [Indexed: 12/13/2022]
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Narváez-Cuenca CE, Vincken JP, Gruppen H. Quantitative fate of chlorogenic acid during enzymatic browning of potato juice. J Agric Food Chem 2013; 61:1563-1572. [PMID: 23360289 DOI: 10.1021/jf305093u] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/01/2023]
Abstract
The quantitative fate of chlorogenic acid (ChA) during enzymatic browning of potato juice was investigated. Potato juice was prepared in water without the use of any antibrowning agent (OX treatment). As a control, a potato juice was prepared in the presence of NaHSO(3) (S control). To study the composition of phenolic compounds in potato in their native states, also a potato extract was made with 50% (v/v) methanol containing 0.5% (v/v) acetic acid (MeOH control). Water-soluble low molecular weight fractions (LMWFs) and high molecular weight fractions (HMWFs) from S and OX extracts were obtained by ultrafiltration and dialysis, respectively. Pellets obtained after the OX treatment and the S and MeOH controls were also analyzed for ChA content. Whereas in the S-LMWF all ChA was converted to sulfonic acid adducts, no free ChA was found in the OX-LMWF, indicating its high reactivity upon enzymatic browning. Analysis of protein in the HMWFs showed a higher content of "reacted" ChA in OX (49.8 ± 7.1 mg ChA/100 g potato DW) than in S (14.4 ± 1.5 mg ChA/100 g potato DW), as evidenced by quinic acid release upon alkaline hydrolysis. The presence of quinic acid in S-HMWF was unexpected, but a mass balance incorporating the ChA content of LMWF, HMWF, and pellet for the three extractions suggested that ChA might have been attached to polymeric material, soluble in the aqueous environment of S but not in that of MeOH. Size exclusion chromatography, combined with proteolysis, revealed that ChA reacted with patatin and protease inhibitors to produce brown soluble complexes.
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Garzón GA, Narváez-Cuenca CE, Kopec RE, Barry AM, Riedl KM, Schwartz SJ. Determination of carotenoids, total phenolic content, and antioxidant activity of Arazá (Eugenia stipitata McVaugh), an Amazonian fruit. J Agric Food Chem 2012; 60:4709-4717. [PMID: 22519635 DOI: 10.1021/jf205347f] [Citation(s) in RCA: 32] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/31/2023]
Abstract
The fruit of Arazá (Eugenia stipitata McVaugh) native to the Colombian Amazon is considered a potentially economically valuable fruit for the Andean economy due to its novel and unique taste. The fruit has an intense yellow color, but its chemical composition and properties have not been well studied. Here we report the identification and quantitation of carotenoids in the ripe fruit using high performance liquid chromatography (HPLC) with photodiode array detector (PDA) and atmospheric pressure chemical ionization (APcI) mass spectrometry (MS/MS). The qualitative carotenoid profile of the fruit according to maturity stage was also observed. Furthermore, antioxidant activity of the peel and pulp were assessed using the ferric reducing ability of plasma (FRAP), 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS), and 1,1-diphenyl-2-picrylhydrazyl (DPPH) methods, in addition to chemical indexes and total phenolic content. Multiple carotenoids were identified in the peel and pulp including four xanthophylls (free and esterified as their mono and diesters) and two carotenes. One of the xanthophylls was tentatively identified as zeinoxanthin, while the others were identified as lutein, zeaxanthin, and β-cryptoxanthin. Carotenes included α-carotene and β-carotene. The total carotenoid content was significantly higher in the peel (2484 ± 421 μg/100 g FW) than in the pulp (806 ± 348 μg/100 g FW) with lutein, β-cryptoxanthin, and zeinoxanthin as the major carotenoid components. The unique carotenoid composition of this fruit can differentiate it from other carotenoid-rich fruits and perhaps be useful in authentication procedures. Overall, results from this study suggest that Colombian Arazá may be a good edible source of carotenoids important in retinal health as well as carotenoids with provitamin A activity. Therefore, Arazá fruit can be used as a nutraceutical ingredient and in production of functional foods in the Colombian diet.
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Affiliation(s)
- G Astrid Garzón
- Departamento de Química, Universidad Nacional de Colombia, AA 14490 Bogotá, Colombia.
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Kuijpers TFM, Narváez-Cuenca CE, Vincken JP, Verloop AJW, van Berkel WJH, Gruppen H. Inhibition of enzymatic browning of chlorogenic acid by sulfur-containing compounds. J Agric Food Chem 2012; 60:3507-14. [PMID: 22416853 DOI: 10.1021/jf205290w] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/02/2023]
Abstract
The antibrowning activity of sodium hydrogen sulfite (NaHSO(3)) was compared to that of other sulfur-containing compounds. Inhibition of enzymatic browning was investigated using a model browning system consisting of mushroom tyrosinase and chlorogenic acid (5-CQA). Development of brown color (spectral analysis), oxygen consumption, and reaction product formation (RP-UHPLC-PDA-MS) were monitored in time. It was found that the compounds showing antibrowning activity either prevented browning by forming colorless addition products with o-quinones of 5-CQA (NaHSO(3), cysteine, and glutathione) or inhibiting the enzymatic activity of tyrosinase (NaHSO(3) and dithiothreitol). NaHSO(3) was different from the other sulfur-containing compounds investigated, because it showed a dual inhibitory effect on browning. Initial browning was prevented by trapping the o-quinones formed in colorless addition products (sulfochlorogenic acid), while at the same time, tyrosinase activity was inhibited in a time-dependent way, as shown by pre-incubation experiments of tyrosinase with NaHSO(3). Furthermore, it was demonstrated that sulfochlorogenic and cysteinylchlorogenic acids were not inhibitors of mushroom tyrosinase.
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Affiliation(s)
- Tomas F M Kuijpers
- Laboratory of Food Chemistry, Wageningen University, Wageningen, The Netherlands
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Narváez-Cuenca CE, Vincken JP, Gruppen H. Identification and quantification of (dihydro) hydroxycinnamic acids and their conjugates in potato by UHPLC–DAD–ESI-MSn. Food Chem 2012. [DOI: 10.1016/j.foodchem.2011.04.050] [Citation(s) in RCA: 43] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Narváez-Cuenca CE, Kuijpers TFM, Vincken JP, de Waard P, Gruppen H. New insights into an ancient antibrowning agent: formation of sulfophenolics in sodium hydrogen sulfite-treated potato extracts. J Agric Food Chem 2011; 59:10247-10255. [PMID: 21854040 DOI: 10.1021/jf202624q] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/31/2023]
Abstract
The effect of sodium hydrogen sulfite (S), used as antibrowning agent, on the phenolic profile of potato extracts was investigated. This extract was compared to one obtained in the presence of ascorbic acid (A). In the presence of A, two major compounds were obtained, 5-O-caffeoylquinic acid (5-CQA) and 4-O-caffeoyl quinic acid. With S, their 2'-sulfo-adducts were found instead, the structures of which were confirmed by nuclear magnetic resonance spectroscopy and mass spectrometry. Also, for minor caffeoyl derivatives and quercetin glycosides, the corresponding sulfo-adducts were observed. Feruloyl and sinapoyl derivatives were not chemically affected by the presence of S. Polyphenol oxidase (PPO) was thought to be responsible for the formation of the sulfo-adducts. This was confirmed by preparing 2'-sulfo-5-O-caffeoyl quinic acid in a model system using 5-CQA, sodium hydrogen sulfite, and PPO. This sulfo-adduct exhibited a small bathochromic shift (λmax 329 nm) as compared to 5-CQA (λmax 325 nm) and a strong hypochromic shift with an extinction coefficient of 9357±395 M(-1) cm(-1) as compared to 18494±196 M(-1) cm(-1), respectively. The results suggest that whenever S is used as an antibrowning agent, the O-quinone formed with PPO reacts with S to produce sulfo-O-diphenol, which does not participate in browning reactions.
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Rojas-Barquera D, Narváez-Cuenca CE. Determinación de vitamina C, compuestos fenólicos totales y actividad antioxidante de frutas de guayaba (Psidium guajava L.) cultivadas en Colombia. QUIM NOVA 2009. [DOI: 10.1590/s0100-40422009000900019] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022] Open
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Restrepo-Sánchez DC, Narváez-Cuenca CE, Restrepo-Sánchez LP. Extracción de compuestos con actividad antioxidante de frutos de guayaba cultivada en Vélez-Santander, Colombia. QUIM NOVA 2009. [DOI: 10.1590/s0100-40422009000600030] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022] Open
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