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Petruccelli R, Bonetti A, Ciaccheri L, Ieri F, Ganino T, Faraloni C. Evaluation of the Fruit Quality and Phytochemical Compounds in Peach and Nectarine Cultivars. Plants (Basel) 2023; 12:1618. [PMID: 37111844 PMCID: PMC10144225 DOI: 10.3390/plants12081618] [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] [Subscribe] [Scholar Register] [Received: 03/24/2023] [Accepted: 04/05/2023] [Indexed: 06/19/2023]
Abstract
Qualitative traits and chemical properties of 32 peach cultivars (yellow flesh and white flesh fruits) and 52 nectarine cultivars (yellow flesh and white flesh fruits) of different pomological characteristics is performed, and the correlation between cultivars and chemical characteristics is analyzed. Yellow nectarines have a higher variability in soluble solids concentration (SSC) and titratable acidity (TA) values. Evaluation of color parameters (a*, b*, L*) shows a significant interaction between pulp color (white vs. yellow) and types (peaches vs. nectarines) of fruit. The difference between yellow and white fruits is stronger in nectarines than in peaches. Sucrose is the main sugar detected in peach fruits, with a percentage content of 78.37% and 76.70% of the total sugar content in yellow and white peaches, respectively, and 78.29% and 78.12% in yellow and white nectarines, respectively. Variability is found among cultivars for the chemical compounds analyzed. The yellow flesh has higher amounts of total carotenoids and TPC, while white-flesh fruits present an average antioxidant value higher than yellow-flesh fruits. No significant correlation is found for polyphenol content and DPPH, while an interaction (p < 0.005) between neochlorogenic acid content and peaches and nectarines is evidenced, with a neochlorogenic acid content higher in nectarines than in peaches.
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Affiliation(s)
- Raffaella Petruccelli
- Institute of BioEconomy, National Research Council (CNR-IBE), Via Madonna del Piano n. 10, Sesto Fiorentino, 50019 Florence, Italy; (R.P.)
| | - Alessandra Bonetti
- Research Institute on Terrestrial Ecosystems, National Research Council (CNR-IRET), Via Madonna del Piano n. 10, Sesto Fiorentino, 10, 50019 Florence, Italy
| | - Leonardo Ciaccheri
- Institute of Applied Physics ‘Nello Carrara’ (IFAC), Via Madonna del Piano n. 10, Sesto Fiorentino, 50019 Florence, Italy
| | - Francesca Ieri
- Institute of Biosciences and Bioresources, National Research Council (IBBR-CNR), Via Madonna del Piano n. 10, Sesto Fiorentino, 50019 Florence, Italy
| | - Tommaso Ganino
- Department of Food and Drug, University of Parma, Parco Area delle Scienze 27/A, 43124 Parma, Italy
| | - Cecilia Faraloni
- Institute of BioEconomy, National Research Council (CNR-IBE), Via Madonna del Piano n. 10, Sesto Fiorentino, 50019 Florence, Italy; (R.P.)
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Bettiga A, DI Marco F, Vago R, Romani A, Vignolini P, Vita C, Fiorio F, Liguori F, Ieri F, Campo M, Salonia A, Montorsi F, Trevisani F. FC021: Saffron-Derived Bioactive Molecules and Their in-vitro Activity on Kidney and Bladder Tumoral Cells. Nephrol Dial Transplant 2022. [DOI: 10.1093/ndt/gfac098.004] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022] Open
Abstract
Abstract
BACKGROUND AND AIMS
Saffron is the dried stigmas of Crocus sativus L. Crocus sativus L belongs to the family of Iridaceae and is mainly cultivated in several countries with mild and dry climates. It is one of the most expensive spices in the world and the main reason for its great cost is that saffron is still cultivated and harvested as it has been for millennia by hand. Saffron's name is derived from the Arab word for yellow, a name reflecting the high concentration of carotenoid pigments present in the saffron flowers’ stigmas which contribute most to the colour profile of this spice. Saffron contains numerous bioactive molecules known for their antioxidant activities, but also some such as picrocrocin, crocetin and Safranal (Sfr), Crocin (Crc) which are known to possess the ability to inhibit tumoral growth by inducing apoptosis. The aim of this study is to understand whether these four saffron-derived bioactive molecules display tumoral growth inhibition activity on kidney and bladder cancer cell lines.
METHOD
Saffron samples used for this purpose possess both different origins (Tuscany and Lombardy) and harvesting years (T_2017, T_2018, L_2017, L_2018) and, in addition, Sfr and Crc standard samples were also tested. Identification of Crocins, Safranal, Picrocrocin and Flavonoids was carried out by HPLC/DAD and HPLC/MS analysis. The identity of polyphenols was ascertained using data from HPLC/DAD analyses by comparison and combination of their retention times and UV/Vis spectra with those of authentic standards and previously reported data (Vignolini et al., 2008). The extract characterization is summarized in the table below. The extracts’ effects on cancer cell viability were evaluated through MTT assays and the tumoral cell lines chosen were Caki-1 and 786-O for the kidney and RT112 and RT4 for the bladder. MDCK cells were used as a healthy kidney model.
RESULTS
In the presence of both pure Sfr and Crc, post-hoc tests have shown a time and concentration-dependent decrease in viability for all the cancerous models in analysis, with more visible results observable for Crc, while having no effect on MDCK viability. Being Crc is the most represented molecule in all the extracts, before performing MTT assays, a normalization of this compound's concentration was carried out. L_2017, which contained the highest Sfr concentration among all the extracts tested, showed the highest inhibiting activity. Hypothesizing that Sfr was the molecule responsible for the decrease in cancer cell viability, all extracts and Sfr and Crc standards were tested on RT112 cells after normalizing the contents of these two molecules for each condition. We observed that Crc and Sfr alone and the Sfr-Crc mix had a small impact on cancer cell viability when compared with the effects of whole extracts.
CONCLUSION
Whole extracts demonstrated a higher impact on cancer cell viability compared with the standards tested both singularly and combined. This study, therefore, recognizes that numerous molecules in combination with Sfr and Crc have a role in reducing tumoral cell viability, demonstrating that the phyto-complex may possess higher therapeutic effects.
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Affiliation(s)
- Arianna Bettiga
- Urological Research Institute (URI), Division of Experimental Oncology, Milan, Italy
| | - Federico DI Marco
- IRCCS Ospedale San Raffaele, Emerging Bacterial Pathogens Unit, Division of Immunology, Transplantation and Infectious diseases, Milano, Italy
| | - Riccardo Vago
- Urological Research Institute (URI), Division of Experimental Oncology, Milan, Italy
| | - Annalisa Romani
- Università di Firenze, Dipartimento di Informatica, Statistica e Applicazioni "G. Parenti", Laboratorio Phytolab, Sesto Fiorentino, Italy
| | - Pamela Vignolini
- Università di Firenze, Dipartimento di Informatica, Statistica e Applicazioni "G. Parenti", Laboratorio Phytolab, Sesto Fiorentino, Italy
| | - Chiara Vita
- PIN S.c.r.l.—Servizi Didattici e Scientifici per l'Università di Firenze, QuMAP, Laboratorio di Qualità delle Merci e Affidabilità di Prodotto, Prato, Italy
| | - Francesco Fiorio
- Urological Research Institute (URI), Division of Experimental Oncology, Milan, Italy
| | | | - Francesca Ieri
- Università di Firenze, Dipartimento di Informatica, Statistica e Applicazioni "G. Parenti", Laboratorio Phytolab, Sesto Fiorentino, Italy
| | - Margherita Campo
- Università di Firenze, Dipartimento di Informatica, Statistica e Applicazioni "G. Parenti", Laboratorio Phytolab, Sesto Fiorentino, Italy
| | - Andrea Salonia
- Urological Research Institute (URI), Division of Experimental Oncology, Milan, Italy
- San Raffaele Scientific Institute, Urology, Milan, Italy
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Ieri F, Campo M, Cassiani C, Urciuoli S, Jurkhadze K, Romani A. Analysis of aroma and polyphenolic compounds in Saperavi red wine vinified in Qvevri. Food Sci Nutr 2021; 9:6492-6500. [PMID: 34925780 PMCID: PMC8645767 DOI: 10.1002/fsn3.2556] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/17/2021] [Revised: 08/06/2021] [Accepted: 08/09/2021] [Indexed: 12/14/2022] Open
Abstract
The purpose of this study is to analyze and characterize a Georgian red wine from Saperavi grape, obtained in Qvevri (Georgian traditional winemaking method), by using innovative techniques for the determination of the polyphenolic content, aroma, and its correlation to the sensory characteristics. This peculiar red wine, after high-performance liquid chromatography with diode-array detection and mass spectrometry (HPLC-DAD-MS), headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS), and HS-SPME-GCxGC-MS/TOF (two-dimensional gas chromatography) chemical characterization showed a high polyphenol content (19.6 × 102 mg/L, 38.4% anthocyanins) and a wide range of volatile compounds, among which terpenes were associated with the aroma of flowers, lemongrass, and wood. Analyses were also conducted to determine the total polyphenol content correlated to antioxidant activity with the Folin-Ciocalteu spectrophotometric in vitro method (4.650 g GAE/L). In conclusion, for the first time on Saperavi wine, innovative techniques such as HPLC-DAD-MS, GC-MS, and GCxGC-MS/TOF were simultaneously applied in association with the traditional analytic techniques to perform a complete chemical characterization. These activities are part of a project about circular viticulture in the Georgian territory that will lead the production of traced quality wines and the valorization of the Georgian wine sector.
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Affiliation(s)
- Francesca Ieri
- QuMAP LaboratoryPIN Polo Universitario Città di PratoPratoItaly
| | - Margherita Campo
- Department of Statistic, Informatics and Applications “G. Parenti” (DiSIA)Phytolab LaboratoryUniversity of FlorenceFIItaly
| | | | - Silvia Urciuoli
- Department of Statistic, Informatics and Applications “G. Parenti” (DiSIA)Phytolab LaboratoryUniversity of FlorenceFIItaly
| | | | - Annalisa Romani
- QuMAP LaboratoryPIN Polo Universitario Città di PratoPratoItaly
- Department of Statistic, Informatics and Applications “G. Parenti” (DiSIA)Phytolab LaboratoryUniversity of FlorenceFIItaly
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Pannucci E, D'Eliseo D, Ieri F, Romani A, Santi L, Bernini R, Sabatti M, Velotti F. Perspectives on Populus spp. ( Salicaceae) bud extracts as antioxidant and anti-inflammatory agents. Nat Prod Res 2021; 36:1648-1652. [PMID: 33678070 DOI: 10.1080/14786419.2021.1896512] [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] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Abstract
Hydroalcoholic extracts obtained from buds of P. nigra, P. deltoides and P. trichocarpa were characterized by HPLC-DAD-MS analysis and subsequently evaluated in vitro for their antioxidant and anti-inflammatory activities. ABTS and DPPH assays evidenced that P. nigra showed the best antioxidant activity in line with its highest total phenolic content. The analysis of the anti-inflammatory activity clearly demonstrated that all extracts suppressed the production of key pro-inflammatory cytokines (IL-6, Il-1β and TNF-α) and HMGB1 inflammatory danger signal. These results show antioxidant and critical anti-inflammatory activities mediated by the extracts, emphasising their potentiality as therapeutic agents.
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Affiliation(s)
- Elisa Pannucci
- Department of Agriculture and Forest Sciences (DAFNE), University of Tuscia, Viterbo, Italy
| | - Donatella D'Eliseo
- Department of Experimental Medicine, Sapienza University of Rome, Rome, Italy
| | - Francesca Ieri
- Department of Statistics, Computing, Applications "G. Parenti" (DISIA), Phytolab, University of Florence, Florence, Italy
| | - Annalisa Romani
- Department of Statistics, Computing, Applications "G. Parenti" (DISIA), Phytolab, University of Florence, Florence, Italy
| | - Luca Santi
- Department of Agriculture and Forest Sciences (DAFNE), University of Tuscia, Viterbo, Italy
| | - Roberta Bernini
- Department of Agriculture and Forest Sciences (DAFNE), University of Tuscia, Viterbo, Italy
| | - Maurizio Sabatti
- Department for Innovation in Biological, Agro-food and Forest systems (DIBAF), University of Tuscia, Viterbo, Italy
| | - Francesca Velotti
- Department of Ecological and Biological Sciences (DEB), University of Tuscia, Largo dell'Università, Viterbo, Italy
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Cecchi L, Ieri F, Vignolini P, Mulinacci N, Romani A. Characterization of Volatile and Flavonoid Composition of Different Cuts of Dried Onion ( Allium cepa L.) by HS-SPME-GC-MS, HS-SPME-GC×GC-TOF and HPLC-DAD. Molecules 2020; 25:molecules25020408. [PMID: 31963728 PMCID: PMC7024371 DOI: 10.3390/molecules25020408] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [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: 12/13/2019] [Revised: 01/13/2020] [Accepted: 01/17/2020] [Indexed: 11/16/2022] Open
Abstract
Onion is widely used worldwide in various forms for both food and medicinal applications, thanks to its high content of phytonutrients, such as flavonoids and volatile sulfur compounds. Fresh onion is very perishable and drying is widely applied for extending shelf-life, thus obtaining a very easy-to-use functional food ingredient. The flavonoid and volatile fractions of different onion cuts (flakes, rings) prepared through different drying cycles in a static oven, were characterized by high-performance liquid chromatography with a diode-array detector HPLC-DAD, Head Space-Solid Phase Micro Extraction followed by Gas Chromatography coupled with Mass Spectrometry (HS-SPME-GC-MS) and Head-Space Solid Phase Micro Extraction followed by comprehensive two-dimensional Gas-Chromatography (HS-SPME-GC×GC-TOF). Onion flakes showed a significantly higher flavonoid content (3.56 mg g−1) than onion rings (2.04 mg g−1). Onion flakes showed greater amount of volatile organic compounds (VOCs) (127.26 mg g−1) than onion rings (42.79 mg g−1), with different relative amounts of di- and trisulfides—disulfides largely predominate the volatile fraction (amounts over 60% on the total volatile content), followed by trisulfides and dipropyl disulfide and dipropyl trisulfide were the most abundant VOCs. HS-SPME-GC×GC-TOF allowed for the detection of the presence of allylthiol, diethanol sulfide, 4,6-diethyl1,2,3,5-tetrathiolane, not detected by HS-SPME-GC-MS, and provided a fast and direct visualization and comparison of different samples. These results highlight different nutraceutical properties of dried onion samples processed otherwise, only differing in shape and size, thus pointing out potentially different uses as functional ingredients.
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Affiliation(s)
- Lorenzo Cecchi
- Department of NEUROFARBA, University of Florence, Via Ugo Schiff, 6, 50019 Sesto Fiorentino FI, Florence, Italy; (L.C.); (N.M.)
| | - Francesca Ieri
- QuMAP Laboratory, PIN Polo Universitario Città di Prato, Piazza Giovanni Ciardi, 25, 59100 Prato PO, Italy;
- Correspondence: or ; Tel.: +39-055-457-3676
| | - Pamela Vignolini
- Department of Statistic, Informatics and Applications “G. Parenti” (DiSIA)—University of Florence, Phytolab Laboratory, via Ugo Schiff 6, 50019 Sesto Fiorentino FI, Italy;
| | - Nadia Mulinacci
- Department of NEUROFARBA, University of Florence, Via Ugo Schiff, 6, 50019 Sesto Fiorentino FI, Florence, Italy; (L.C.); (N.M.)
| | - Annalisa Romani
- QuMAP Laboratory, PIN Polo Universitario Città di Prato, Piazza Giovanni Ciardi, 25, 59100 Prato PO, Italy;
- Department of Statistic, Informatics and Applications “G. Parenti” (DiSIA)—University of Florence, Phytolab Laboratory, via Ugo Schiff 6, 50019 Sesto Fiorentino FI, Italy;
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Romani A, Ieri F, Urciuoli S, Noce A, Marrone G, Nediani C, Bernini R. Health Effects of Phenolic Compounds Found in Extra-Virgin Olive Oil, By-Products, and Leaf of Olea europaea L. Nutrients 2019; 11:nu11081776. [PMID: 31374907 PMCID: PMC6724211 DOI: 10.3390/nu11081776] [Citation(s) in RCA: 194] [Impact Index Per Article: 38.8] [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: 07/14/2019] [Revised: 07/26/2019] [Accepted: 07/28/2019] [Indexed: 12/31/2022] Open
Abstract
Olea europaea L. fruit is a peculiar vegetal matrix containing high levels of fatty acids (98–99% of the total weight of extra-virgin olive oil, EVOO) and low quantities (1–2%) of phenolics, phytosterols, tocopherols, and squalene. Among these minor components, phenolics are relevant molecules for human health. This review is focused on their beneficial activity, in particular of hydroxytyrosol (HT), oleuropein (OLE), oleocanthal (OLC), and lignans found in EVOO, olive oil by-products and leaves. Specifically, the cardioprotective properties of the Mediterranean diet (MD) related to olive oil consumption, and the biological activities of polyphenols recovered from olive oil by-products and leaves were described. Recent European projects such as EPIC (European Prospective Investigation into Cancer and Nutrition) and EPICOR (long-term follow-up of antithrombotic management patterns in acute coronary syndrome patients) have demonstrated the functional and preventive activities of EVOO showing the relation both between cancer and nutrition and between consumption of EVOO, vegetables, and fruit and the incidence of coronary heart disease. The data reported in this review demonstrate that EVOO, one of the pillars of the MD, is the main product of Olea europaea L. fruits; leaves and by-products are secondary but precious products from which bioactive compounds can be recovered by green technologies and reused for food, agronomic, nutraceutical, and biomedical applications according to the circular economy strategy.
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Affiliation(s)
- Annalisa Romani
- PHYTOLAB (Pharmaceutical, Cosmetic, Food Supplement, Technology and Analysis)-DiSIA, University of Florence, Via U. Schiff, 6, 50019 Sesto Fiorentino, Italy.
| | - Francesca Ieri
- PHYTOLAB (Pharmaceutical, Cosmetic, Food Supplement, Technology and Analysis)-DiSIA, University of Florence, Via U. Schiff, 6, 50019 Sesto Fiorentino, Italy
| | - Silvia Urciuoli
- PHYTOLAB (Pharmaceutical, Cosmetic, Food Supplement, Technology and Analysis)-DiSIA, University of Florence, Via U. Schiff, 6, 50019 Sesto Fiorentino, Italy
| | - Annalisa Noce
- UOC of Internal Medicine-Center of Hypertension and Nephrology Unit, Department of Systems Medicine, University of Rome Tor Vergata, Via Montpellier 1, 00133 Rome, Italy.
| | - Giulia Marrone
- UOC of Internal Medicine-Center of Hypertension and Nephrology Unit, Department of Systems Medicine, University of Rome Tor Vergata, Via Montpellier 1, 00133 Rome, Italy
- PhD School of Applied Medical, Surgical Sciences, University of Rome Tor Vergata, via Montpellier 1, 00133 Rome, Italy
| | - Chiara Nediani
- Department of Experimental and Clinical Biomedical Sciences "Mario Serio", University of Florence, Viale Morgagni 50, 50134 Florence, Italy
| | - Roberta Bernini
- Department of Agriculture and Forest Sciences (DAFNE), University of Tuscia, Via San Camillo de Lellis, 01100 Viterbo, Italy
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Ieri F, Cecchi L, Giannini E, Clemente C, Romani A. GC-MS and HS-SPME-GC×GC-TOFMS Determination of the Volatile Composition of Essential Oils and Hydrosols (By-Products) from Four Eucalyptus Species Cultivated in Tuscany. Molecules 2019; 24:molecules24020226. [PMID: 30634495 PMCID: PMC6358850 DOI: 10.3390/molecules24020226] [Citation(s) in RCA: 15] [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: 12/03/2018] [Revised: 12/31/2018] [Accepted: 01/04/2019] [Indexed: 11/23/2022] Open
Abstract
Essential oils are widely used as functional ingredients for potential multi-purpose functional uses. Hydrosols, co-products of the distillation of plant material, are used in food and cosmetic industries and in biological agriculture, but their volatile composition is poorly investigated. The volatile fractions of essential oils and hydrosols from four less-studied 1,8-cineol-rich Eucalyptus species (E. parvula L.A.S. Johnson & K.D. Hill, E. cinerea F. Muell, E. pulverulenta Sims and E. pulverulenta baby blue Sims), cultivated in Tuscany in a system of organic farming, were characterized by solvent dilution (essential oils) or extraction (hydrosols) followed by GC-MS and by HS-SPME-GC×GC-TOFMS analysis. GC-MS analysis showed that essential oils were mainly constituted by oxygenated monoterpenes, particularly 1,8-cineole, with monoterpenes hydrocarbons up to 10.8%. Relative differences in the abundance of minor terpenes as limonene, α-pinene, γ-terpinene, p-cymene, terpinen-4-ol, α-terpineol, and alloaromandrene were pointed out and seem to be suitable for differentiation among EOs of the four different Eucalyptus species. Hydrosols of these species were characterized for the first time: they were mainly constituted by oxygenated monoterpenes (97.6–98.9%), with 1,8-cineole up to 1.6 g/L, while monoterpene and sesquiterpene hydrocarbons were detected only in traces. HS-SPME-GC×GC-TOFMS analysis also allowed providing metabolic profiling of hydrosols for the direct comparison and visualization of volatile components, pointing out the potentially different uses of these products as functional ingredients in food, beverage, and cosmetic industries.
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Affiliation(s)
- Francesca Ieri
- PHYTOLAB-DISIA-Department of Informatics, Statistics and Applications "G. Parenti", University of Florence, Viale Morgagni, 59-50134 Florence, Italy and QuMAP-PIN-Piazza Giovanni Ciardi, 25, 59100 Prato (PO), Italy.
| | - Lorenzo Cecchi
- Department of NEUROFARBA, University of Florence, Viale Pieraccini 6, 50139 Florence, Italy.
| | - Elena Giannini
- Versil Green Società Agricola s.s., via dei Cavalli 96, 55054 Massarosa (LU), Italy.
| | - Clarissa Clemente
- Department of Pharmacy, University of Pisa, Via Bonanno Pisano 6, 56126 Pisa, Italy.
| | - Annalisa Romani
- PHYTOLAB-DISIA-Department of Informatics, Statistics and Applications "G. Parenti", University of Florence, Viale Morgagni, 59-50134 Florence, Italy and QuMAP-PIN-Piazza Giovanni Ciardi, 25, 59100 Prato (PO), Italy.
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Abstract
Aronia melanocarpa (Michx.) Elliott commercial products (dried fruit, juice and compote) were analyzed for their polyphenol content by chromatographic and spectrophotometric analyses in order to ascertain the fate of this group of compounds when fresh fruit is processed and sold in different forms on the market. Different classes of polyphenols were investigated: hydroxycinnamic derivatives ranged from 0.65 mg/g to 4.30 mg/g, flavonoids from 0.36 mg/g to 1.12 mg/g, and anthocyanins from 0.65 to 7.08 mg/g sample. 4- O-Caffeoyl-quinic acid was tentatively identified for the first time in Aronia. In order to characterize better chokeberry juice, a GC profile of aroma compounds was obtained. The aroma juice compounds belong mainly to the chemical classes of alcohols (48.9%) and ketones (30.28%). The most abundant compound is 3-penthen-2-one (23.6%).
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Affiliation(s)
- Annalisa Romani
- PHYTOLAB laboratory, Scientific and Technological Pole, Via Ugo Schiff, 6 – 50019, Sesto F.no (FI), Italy
- DiSIA – Department of Statistics, Computer Science, Applications, University of Florence, Viale Morgagni, 59 – 50134 Florence, Italy
| | - Pamela Vignolini
- PHYTOLAB laboratory, Scientific and Technological Pole, Via Ugo Schiff, 6 – 50019, Sesto F.no (FI), Italy
- DiSIA – Department of Statistics, Computer Science, Applications, University of Florence, Viale Morgagni, 59 – 50134 Florence, Italy
| | - Francesca Ieri
- PHYTOLAB laboratory, Scientific and Technological Pole, Via Ugo Schiff, 6 – 50019, Sesto F.no (FI), Italy
- DiSIA – Department of Statistics, Computer Science, Applications, University of Florence, Viale Morgagni, 59 – 50134 Florence, Italy
| | - Daniela Heimler
- Department of Agri-Food Production and Environmental Sciences - University of Florence, Piazzale Cascine 28 50144 Florence, Italy
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Romani A, Vignolini P, Ieri F, Heimler D. Polyphenols and Volatile Compounds in Commercial Chokeberry (Aronia melanocarpa) Products. Nat Prod Commun 2016; 11:99-102. [PMID: 26996031] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [MESH Headings] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 06/05/2023] Open
Abstract
Aronia melanocarpa (Michx.) Elliott commercial products (dried fruit, juice and compote) were analyzed for their polyphenol content by chromatographic and spectrophotometric analyses in order to ascertain the fate of this group of compounds when fresh fruit is processed and sold in different forms on the market. Different classes of polyphenols were investigated: hydroxycinnamic derivatives ranged from 0.65 mg/g to 4.30 mg/g, flavonoids from 0.36 mg/g to 1.12 mg/g, and anthocyanins from 0.65 to 7.08 mg/g sample. 4-O-Caffeoyl-quinic acid was tentatively identified for the first time in Aronia. In order to characterize better chokeberry juice, a GC profile of aroma compounds was obtained. The aroma juice compounds belong mainly to the chemical classes of alcohols (48.9%) and ketones (30.28%). The most abundant compound is 3-penthen-2-one (23.6%).
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Ieri F, Innocenti M, Possieri L, Gallori S, Mulinacci N. Phenolic composition of “bud extracts” of Ribes nigrum L., Rosa canina L. and Tilia tomentosa M. J Pharm Biomed Anal 2015; 115:1-9. [DOI: 10.1016/j.jpba.2015.06.004] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2015] [Revised: 06/01/2015] [Accepted: 06/02/2015] [Indexed: 12/11/2022]
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Pampaloni B, Mavilia C, Fabbri S, Romani A, Ieri F, Tanini A, Tonelli F, Brandi ML. In Vitro Effects of Extracts of Extra Virgin Olive Oil on Human Colon Cancer Cells. Nutr Cancer 2014; 66:1228-36. [DOI: 10.1080/01635581.2014.951727] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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Alessandri S, Ieri F, Romani A. Minor polar compounds in extra virgin olive oil: correlation between HPLC-DAD-MS and the Folin-Ciocalteu spectrophotometric method. J Agric Food Chem 2014; 62:826-835. [PMID: 24405086 DOI: 10.1021/jf403104a] [Citation(s) in RCA: 33] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/03/2023]
Abstract
Minor polar compounds of 88 extra virgin olive oils were analyzed by HPLC-DAD-MS (high-performance liquid chromatography-diode array detector-mass spectrometry) and by the Folin-Ciocalteu (FC) spectrophotometric method, to validate and evaluate, for olive oils, the linear association between FC and HPLC data. The Pearson correlation coefficients were calculated between HPLC and FC results. The highest, positive R were related with deacetoxyoleuropein aglycone (R = 0.93) and oleuropein aglycone (R = 0.93) as single compounds and with the sum of orthodiphenols (R = 0.94) and the sum of all compounds (R = 0.95), showing that both estimations of total phenols content are reliably correlated, regardless for the absolute contents and are independent of the relative composition of the phenolic fraction. On the other hand the HPLC quantifications of apigenin and lignans showed no significant correlation with FC. These results, supported also by principal component analysis, may suggest caution about the interpretation of FC results to compare olive oils with very different phenolic profiles.
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Affiliation(s)
- Stefano Alessandri
- Department of Statistic, Informatics and Applications ″G. Parenti″ (DiSIA), University of Florence , Viale Morgagni, 59 - 50134 Firenze (FI), Italy
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Mulinacci N, Ieri F, Ignesti G, Romani A, Michelozzi M, Creti D, Innocenti M, Calamai L. The freezing process helps to preserve the quality of extra virgin olive oil over time: A case study up to 18months. Food Res Int 2013. [DOI: 10.1016/j.foodres.2013.03.052] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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Ieri F, Martini S, Innocenti M, Mulinacci N. Phenolic distribution in liquid preparations of Vaccinium myrtillus L. and Vaccinium vitis idaea L. Phytochem Anal 2013; 24:467-75. [PMID: 23868799 DOI: 10.1002/pca.2462] [Citation(s) in RCA: 32] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/28/2012] [Revised: 06/07/2013] [Accepted: 06/09/2013] [Indexed: 05/09/2023]
Abstract
INTRODUCTION Liquid preparations such as tinctures and 'bud extracts' of bilberry and lingonberry are typical products used in some European countries but they have not been widely studied to date. OBJECTIVE Our aim was to define a phytochemical profile in terms of phenolic compounds for liquid preparations of Vaccinium myrtillus L. (bilberry) and Vaccinium vitis idaea L. (lingonberry) foliar tissues, and evaluate their stability. METHODS Up to 17 extracts of lingonberry, and bilberry have been analysed by HPLC equipped with a diode-array detector (DAD) in combination with MS. Some of these samples were freshly prepared (laboratory extracts). RESULTS Phenolic profiles of the bud extracts and tinctures of bilberry and lingonberry were obtained at 330 nm, typical of the cinnamoyl compounds and suitable to distinguish these two species. Analogously, the profiles at 280 nm were used to detect the arbutin derivatives recognised as the typical markers of lingonberry leaves only. Among the cinnamoyl derivatives, chlorogenic acid was the main compound found in bilberry samples, while caffeoyl arbutin was the principal marker in lingonberry samples. In quantitative terms, the hydroxycinnamic acids were the main class in bilberry bud extracts ranging between 4.67 and 6.81 mg/L (from 52 to 84% of the total phenols). The young sprouts of this species, independently from the extraction mixture, show a higher phenolic content than adult leaves of the same plant. CONCLUSIONS The analytical method allowed to define fingerprints of bilberry and lingonberry liquid preparations. Moreover, without applying accelerated ageing protocols, the stability over time of 11 samples was evaluated up to 6 months, demonstrating negligible variations.
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Affiliation(s)
- Francesca Ieri
- Multidisciplinary Centre of Research of Food Sciences (M.C.R.F.S.-Ce.R.A.); Department of DiSIA 'G. Parenti', viale Morgagni 59, 50139, Florence,University of Florence, Italy
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Ieri F, Pinelli P, Romani A. Simultaneous determination of anthocyanins, coumarins and phenolic acids in fruits, kernels and liqueur of Prunus mahaleb L. Food Chem 2012; 135:2157-62. [PMID: 22980784 DOI: 10.1016/j.foodchem.2012.07.083] [Citation(s) in RCA: 30] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2011] [Revised: 03/12/2012] [Accepted: 07/16/2012] [Indexed: 10/28/2022]
Abstract
In the fresh tissues of Prunus mahaleb L., three classes of phenolics were characterised: phenolic acid derivatives (main compound being o-coumaric acid glucoside), quercetin glycosides, and anthocyanins (cyanidin 3,5-diglucoside, cyanidin 3-sambubioside, cyanidin 3-xylosyl-rutinoside and cyanidin 3-rutinoside). Coumarin was also identified. The kernels showed a high content of coumarin (0.87 mgg(-1)) which is the main class of metabolites in this sample, but present in pitted berries as well (0.63 mgg(-1)). Flavonoids are mainly concentrated in the skin and pulp (0.55 mgg(-1)). In 'Mirinello di Torremaggiore' liqueur, produced from P. mahaleb L. in accordance with traditional procedures, anthocyanins make up 16.5%, phenolic acids 43.3%, coumarin 36.2% and flavonoids 4% of total compounds. Anthocyanins are the main class in solid residues from liqueur production (70%). These findings point out that solid residues of P. mahaleb can be considered an interesting and innovative source of appreciable amounts of cyanidin glycosides (3.3 mgg(-1)).
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Affiliation(s)
- Francesca Ieri
- Department of Pharmaceutical Sciences, University of Florence, via Ugo Schiff 6, 50019 Sesto Fiorentino (FI), Italy.
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Mulinacci N, Ieri F, Giaccherini C, Innocenti M, Andrenelli L, Canova G, Saracchi M, Casiraghi MC. Effect of cooking on the anthocyanins, phenolic acids, glycoalkaloids, and resistant starch content in two pigmented cultivars of Solanum tuberosum L. J Agric Food Chem 2008; 56:11830-11837. [PMID: 19053373 DOI: 10.1021/jf801521e] [Citation(s) in RCA: 60] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/27/2023]
Abstract
HPLC/DAD/MS analysis of the phenolic acids and anthocyanin content of three cultivars of Solanum tuberosum L. (Vitelotte Noire, Highland Burgundy Red, with pigmented flesh, and Kennebec with white pulp) was performed. The analyses were carried out both on fresh tubers and after cooking treatments (boiling and microwaves). Starch digestibility and the % of resistant starch were also determined on cooked tubers by in vitro methods. For the pigmented potatoes, the heating treatment did not cause any changes in the phenolic acids content, while anthocyanins showed only a small decrement (16-29%). The cv. Highland Burgundy Red showed anthocyanins and phenolic acid concentrations close to 1 g/kg and more than 1.1 g/kg, respectively. Vitellotte Noire showed the highest amounts of resistant starch. Potato starch digestibility and % of resistant starch, considered as a component of dietary fiber, were affected both by cultivar and by heating/cooling treatments.
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Affiliation(s)
- Nadia Mulinacci
- Department of Pharmaceutical Science, University of Florence, via Ugo Schiff 6, 50019 Sesto Fiorentino (FI), Italy.
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Abstract
The stigma, stamens and sepals of Crocus sativus L,. from two different geographical origins, were analyzed for their crocin and flavonol contents. Identification of crocins, safranal, picrocrocin, and flavonols was carried out by HPLC/DAD and HPLC/MS analysis. Both stigma samples, grown under natural conditions, exhibited high crocin contents (between 342 and 231 mg/g), while the stamens and sepals were rich in flavonols (between 6 and 10 mg/g). The stamens contain mainly kaempferol- 3-O-sophoroside, whereas the sepals contain mainly quercetin and methyl-quercetin glycosides. These data may be useful in order to find a possible exploitation of the by-products of saffron production, in which large quantities of C. sativus flowers are available.
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Affiliation(s)
- Pamela Vignolini
- Dipartimento di Scienze Farmaceutiche, Università degli Studi di Firenze, via U. Schiff 6, 50019 Sesto Fiorentino, Italy
| | - Daniela Heimler
- Dipartimento di Scienza del Suolo e Nutrizione della Pianta, Università degli Studi di Firenze, P.le delle Cascine 18, 50144 Firenze, Italy
| | - Patrizia Pinelli
- Dipartimento di Scienze Farmaceutiche, Università degli Studi di Firenze, via U. Schiff 6, 50019 Sesto Fiorentino, Italy
| | - Francesca Ieri
- Dipartimento di Scienze Farmaceutiche, Università degli Studi di Firenze, via U. Schiff 6, 50019 Sesto Fiorentino, Italy
| | - Arturo Sciullo
- ARPAT, Agenzia Regionale per la Protezione Ambientale della Toscana, via Ponte alle Mosse 211, 50144 Firenze, Italy
| | - Annalisa Romani
- Dipartimento di Scienze Farmaceutiche, Università degli Studi di Firenze, via U. Schiff 6, 50019 Sesto Fiorentino, Italy
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Pinelli P, Ieri F, Vignolini P, Bacci L, Baronti S, Romani A. Extraction and HPLC analysis of phenolic compounds in leaves, stalks, and textile fibers of Urtica dioica L. J Agric Food Chem 2008; 56:9127-9132. [PMID: 18778029 DOI: 10.1021/jf801552d] [Citation(s) in RCA: 71] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/26/2023]
Abstract
In the present study the phenolic composition of leaves, stalks, and textile fiber extracts from Urtica dioica L. is described. Taking into account the increasing demand for textile products made from natural fibers and the necessity to create sustainable "local" processing chains, an Italian project was funded to evaluate the cultivation of nettle fibers in the region of Tuscany. The leaves of two nettle samples, cultivated and wild (C and W), contain large amounts of chlorogenic and 2- O-caffeoylmalic acid, which represent 71.5 and 76.5% of total phenolics, respectively. Flavonoids are the main class in the stalks: 54.4% of total phenolics in C and 31.2% in W samples. Anthocyanins are second in quantitative importance and are present only in nettle stalks: 28.6% of total phenolics in C and 24.4% in W extracts. Characterization of phenolic compounds in nettle extracts is an important result with regard to the biological properties (antioxidant and antiradical) of these metabolites for their possible applications in various industrial activities, such as food/feed, cosmetics, phytomedicine, and textiles.
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Affiliation(s)
- Patrizia Pinelli
- Department of Pharmaceutical Sciences, University of Florence, Via Ugo Schiff 6, 50019 Sesto F.no, Florence, Italy.
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Buzzini P, Arapitsas P, Goretti M, Branda E, Turchetti B, Pinelli P, Ieri F, Romani A. Antimicrobial and Antiviral Activity of Hydrolysable Tannins. Mini Rev Med Chem 2008; 8:1179-87. [DOI: 10.2174/138955708786140990] [Citation(s) in RCA: 177] [Impact Index Per Article: 11.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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Oliveras López MJ, Innocenti M, Ieri F, Giaccherini C, Romani A, Mulinacci N. HPLC/DAD/ESI/MS detection of lignans from Spanish and Italian Olea europaea L. fruits. J Food Compost Anal 2008. [DOI: 10.1016/j.jfca.2007.04.012] [Citation(s) in RCA: 14] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Priora R, Summa D, Frosali S, Margaritis A, Di Giuseppe D, Lapucci C, Ieri F, Pulcinelli FM, Romani A, Franconi F, Di Simplicio P. Administration of minor polar compound-enriched extra virgin olive oil decreases platelet aggregation and the plasma concentration of reduced homocysteine in rats. J Nutr 2008; 138:36-41. [PMID: 18156401 DOI: 10.1093/jn/138.1.36] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022] Open
Abstract
We investigated the effect of extra virgin olive oil (EVOO) on platelet aggregation and plasma concentrations of homocysteine (Hcy) redox forms in rats in relation to the minor polar compound (MPC) concentration of EVOO. We used 3 olive oil samples with similar fatty acid but different MPC concentrations: refined olive oil (RF) with traces of MPC (control oil), native EVOO with low MPC concentration (LC), and EVOO with high MPC concentration (HC) enriching LC with its own MPC. Oil samples were administered to rats by gavage (1.25 mL/kg body weight) using 2 experimental designs: acute (24-h food deprivation and killed 1 h after EVOO administration) and subacute (12-d treatment, a daily dose of oil for 12 d, and killed after 24 h of food deprivation). Platelet aggregation was induced by ADP (ex vivo tests) and a reduction in platelet reactivity occurred in cells from rats given LC in the subacute study and in cells from rats administered HC in both studies as indicated by an increase in the agonist half maximal effective concentration. HC inhibited platelet aggregation induced by low ADP doses (reversible aggregation) in cells of rats in both the acute and subacute studies, whereas LC had this effect only in the subacute experiment. Moreover, in rats administered HC in both experiments, the plasma concentration of free reduced Hcy (rHcy) was lower and Hcy bound to protein by disulfide bonds (bHcy) was greater than in RF-treated rats. bHcy was also greater in rats given LC than in RF-treated rats in the subacute experiment. Plasma free-oxidized Hcy was greater in rats given LC and HC than in those administered RF only in the subacute experiment. In conclusion, these results show that MPC in EVOO inhibit platelet aggregation and reduce the plasma rHcy concentration, effects that may be associated with cardiovascular protection.
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Affiliation(s)
- Raffaella Priora
- Department of Neuroscience, Pharmacology Unit, University of Siena, 53100 Siena, Italy
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Brunelleschi S, Bardelli C, Amoruso A, Gunella G, Ieri F, Romani A, Malorni W, Franconi F. Minor polar compounds extra-virgin olive oil extract (MPC-OOE) inhibits NF-κB translocation in human monocyte/macrophages. Pharmacol Res 2007; 56:542-9. [DOI: 10.1016/j.phrs.2007.10.001] [Citation(s) in RCA: 43] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 07/30/2007] [Revised: 10/01/2007] [Accepted: 10/01/2007] [Indexed: 11/28/2022]
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Innocenti M, Michelozzi M, Giaccherini C, Ieri F, Vincieri FF, Mulinacci N. Flavonoids and biflavonoids in Tuscan berries of Juniperus communis L.: detection and quantitation by HPLC/DAD/ESI/MS. J Agric Food Chem 2007; 55:6596-602. [PMID: 17622155 DOI: 10.1021/jf070257h] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/16/2023]
Abstract
The aim of the present work was to develop a quali-quantitative investigation, using HPLC/DAD and HPLC/ESI/MS techniques, of the phenolic composition of berries collected from wild Tuscan plants of Juniperus communis L. and grown in three different geographical zones. The applied chromatographic elution method made it possible to well separate up to 16 different compounds belonging to flavonoids, such as isoscutellarein and 8-hydroxyluteolin or hypolaetin glycosides, and six biflavonoids, among them amentoflavone, hynokiflavone, cupressoflavone, and methyl-biflavones. To the best of the authors' knowledge this is the first report on the presence of these compounds in juniper berries. The flavonoidic content in the analyzed berries ranged between 1.46 and 3.79 mg/g of fresh pulp, whereas the amount of the biflavonoids was always lower, varying between 0.14 and 1.38 mg/g of fresh weight.
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Affiliation(s)
- Marzia Innocenti
- Dipartimento di Scienze Farmaceutiche, Università di Firenze, Via Ugo Schiff 6, 50019 Sesto Fiorentino (Firenze), Italy
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Romani A, Lapucci C, Cantini C, Ieri F, Mulinacci N, Visioli F. Evolution of minor polar compounds and antioxidant capacity during storage of bottled extra virgin olive oil. J Agric Food Chem 2007; 55:1315-20. [PMID: 17253709 DOI: 10.1021/jf062335r] [Citation(s) in RCA: 28] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/13/2023]
Abstract
We characterized "Olivastra Seggianese" extra virgin olive oil (EVOO) and evaluated its chemical and sensory characteristics and antioxidant and antiradical activities during storage under novel conditions. Two oils (A and B) were analyzed for the commodity characteristics at blending (t0) and after 9, 12, and 18 months; panel tests were performed and minor polar compounds (MPC) content was assessed at blending (t0) and after 6, 9, 12, and 18 months. Antioxidant and antiradical activities in vitro were evaluated at t0 and after 12 months, by human low density lipoprotein (LDL) and 1,1-diphenyl-2-picrylhydrazil radical (DPPH*) tests. Oil A, which had an initially higher MPC content, possessed "harder" organoleptic characteristics than oil B, which had a lower MPC content and was endowed with a "smoother" taste profile. Statistical analyses showed that secoiridoids, particularly deacetoxy-oleuropein aglycone, should be quantified to evaluate EVOO stability during storage. The antioxidant activity toward human LDL was linked to MPC content and to storage time. The tests on the stable free radical DPPH* confirmed the results on human LDL. We propose this as an additional parameter to evaluate olive oil quality and stability over time.
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Affiliation(s)
- Annalisa Romani
- Department of Pharmaceutical Science, University of Florence, Sesto Fiorentino, Florence, Italy
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Buzzini P, Turchetti B, Ieri F, Goretti M, Branda E, Mulinacci N, Romani A. Catechins and Proanthocyanidins: Naturally Occurring O-Heterocycles with Antimicrobial Activity. Topics in Heterocyclic Chemistry 2007. [DOI: 10.1007/7081_2007_065] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
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Franconi F, Coinu R, Carta S, Urgeghe PP, Ieri F, Mulinacci N, Romani A. Antioxidant effect of two virgin olive oils depends on the concentration and composition of minor polar compounds. J Agric Food Chem 2006; 54:3121-5. [PMID: 16608240 DOI: 10.1021/jf053003+] [Citation(s) in RCA: 34] [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: 05/08/2023]
Abstract
In vitro studies show that some individual minor polar phenolic compounds (MPC) present in virgin olive oil prevent oxidation of human low-density lipoproteins (LDL), but few data are available on the antioxidant effect of whole oil extract. Thus, whole virgin olive extracts were studied to determine whether they maintain the antioxidant activity and whether this last is linked to MPC composition of a single virgin oil. Using HPLC-DAD the MPC content in Taggiasca and Seggianese virgin olive oils was measured. Taggiasca oil was less rich in total MPC (208.5 mg/L) than Seggianese oil (441.9 mg/L). In addition, the major compounds of Taggiasca oil were lignan derivatives, whereas the major compounds in Seggianese oils were secoiridoid derivatives. Moreover, Taggiasca oil was practically free of 5-hydroxytyrosol and 5-hydroxytyrosol derivatives, deacetoxy-oleuropein aglycone and oleuropein aglycone. The antioxidant activity of the oils on human LDL was evaluated by measuring malondialdehyde and conjugate diene generation induced by copper ions. In both tests, the oil extracts dose-dependently reduced malondialdehyde and conjugate diene generation. Moreover, antioxidant potency correlated with total MPC; thus, Seggianese extract was more active. The two oils differed quantitatively and qualitatively, and these differences influenced their biological activities; thus clinical trials focused on studying the effects of olive oils should specify the oils used.
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Affiliation(s)
- Flavia Franconi
- Centre for Biotechnology Development and Biodiversity Research, University of Sassari, via Muroni 25, 07100 Sassari, Italy
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Romani A, Vignolini P, Isolani L, Ieri F, Heimler D. HPLC-DAD/MS characterization of flavonoids and hydroxycinnamic derivatives in turnip tops (Brassica rapa L. Subsp. sylvestris L.). J Agric Food Chem 2006; 54:1342-6. [PMID: 16478258 DOI: 10.1021/jf052629x] [Citation(s) in RCA: 81] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/06/2023]
Abstract
Flavonoids and hydroxycinnamic derivatives of turnip tops (Brassica rapa L. subsp. sylvestris L.) were characterized for the first time in four samples from different origins. Turnip tops exhibit a high polyphenols content (ranging from 107 to 191 mg/100 g, fresh weight) and a good antiradical activity, determined with the DPPH* test. After a liquid-liquid extraction and fractionation procedures, most flavonoids (isorhamnetin, kaempferol, and quercetin glycosides) and hydroxycinnamic derivatives were identified by means of HPLC-DAD/MS techniques. Isorhamnetin glycosides were the main flavonoid derivatives, differing from that found in the vegetables belonging to the Brassica oleracea group.
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Affiliation(s)
- Annalisa Romani
- Dipartimento di Scienze Farmaceutiche, Università degli Studi di Firenze, via U. Schiff 6, 50019 Sesto Fiorentino, Italy
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Romani A, Ieri F, Turchetti B, Mulinacci N, Vincieri FF, Buzzini P. Analysis of condensed and hydrolysable tannins from commercial plant extracts. J Pharm Biomed Anal 2006; 41:415-20. [PMID: 16406441 DOI: 10.1016/j.jpba.2005.11.031] [Citation(s) in RCA: 49] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2005] [Revised: 11/25/2005] [Accepted: 11/29/2005] [Indexed: 11/28/2022]
Abstract
High performance liquid chromatography (HPLC)/DAD and MS qualitative and quantitative analyses of polyphenols, hydrolysable and condensed tannins from Pinus maritima L. and tannic acid (TA) extracts were performed using normal and reverse phase. Normal-phase HPLC was more suitable for pine bark (PBE) and tannic acid extracts analysis. The chromatographic profile revealed that P. maritima L. extract was mainly composed by polymeric flavanols (containing from two to seven units) and tannic acid (characterized by a mixture of glucose gallates containing from three to seven units of gallic acid). Concerning their antimycotic properties, P. maritima L. extract exhibited a broad activity towards yeast strains of the genera Candida, Cryptococcus, Filobasidiella, Issatchenkia, Saccharomyces: MICs from 200 to 4000 microg/ml (corresponding to 140-2800 microg/ml of active polyphenols) were determined. Conversely, no activity of tannic acid was observed over the same target microorganisms. Taken into consideration the above results of HPLC analysis and on the basis of the current literature, we may conclude that only 70.2% of polyphenols (recognized as condensed tannins) occurring in P. maritima L. extract can be apparently considered responsible for its antimycotic activity.
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Affiliation(s)
- A Romani
- University of Florence, Department of Pharmaceutical Science, Via Ugo Schiff 6, I-50019 Sesto Fiorentino, Florence, Italy.
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Innocenti M, Gallori S, Giaccherini C, Ieri F, Vincieri FF, Mulinacci N. Evaluation of the phenolic content in the aerial parts of different varieties of Cichorium intybus L. J Agric Food Chem 2005; 53:6497-502. [PMID: 16076140 DOI: 10.1021/jf050541d] [Citation(s) in RCA: 69] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/03/2023]
Abstract
Fresh aerial parts of different chicory varieties: green chicory (c.v. "Catalogna"), two red chicory varieties ("radicchio rosso di Chioggia" and "radicchio rosso di Treviso"), and Witloof or Belgian endive were analyzed by HPLC/DAD/MS. The chromatographic fingerprint was diagnostic for each variety. A monocaffeoyl tartaric acid, chlorogenic acid, and chicoric acid were detected in all the varieties, while cyanidin 3-O-glucoside, delphinidin 3-O-(6'' malonyl) glucoside, and cyanidin 3-O-(6'' malonyl) glucoside were the main phenolic compounds in the red varieties. The flavonoidic compounds, quercetin 3-O-glucuronide and luteolin 7-O-glucuronide, were absent in the Witloof sample. The phenolic compounds from total leaves were the same as those obtained from only the colored parts; nevertheless, the total amount was remarkably lower with a decrease of up to 80% for Belgian endive. Chemical stability at high temperature was observed for the phenolic fraction from the green variety after decoction at 100 degrees C for 30 min.
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Affiliation(s)
- Marzia Innocenti
- Dipartimento di Scienze Farmaceutiche, Università di Firenze, Via Ugo Schiff 6, 50019 Sesto F.no, Florence, Italy
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