1
|
Magi CE, Rasero L, Mannucci E, Bonaccorsi G, Ranaldi F, Pazzagli L, Faraoni P, Mulinacci N, Bambi S, Longobucco Y, Dicembrini I, Iovino P. Use of ancient grains for the management of diabetes mellitus: A systematic review and meta-analysis. Nutr Metab Cardiovasc Dis 2024; 34:1110-1128. [PMID: 38553358 DOI: 10.1016/j.numecd.2024.03.005] [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] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 09/10/2023] [Revised: 02/15/2024] [Accepted: 03/03/2024] [Indexed: 04/09/2024]
Abstract
AIMS A systematic review and meta-analysis of published randomized controlled trials was conducted to collate evidence from studies implementing ancient grains and investigate the impact of ancient grain consumption on health outcomes of patients with Diabetes Mellitus (DM). DATA SYNTHESIS Twenty-nine randomized controlled trials were included, and 13 were meta-analyzed. Interventions ranged from 1 day to 24 weeks; most samples were affected by DM type 2 (n = 28 studies) and the ancient grains used were oats (n = 10 studies), brown rice (n = 6 studies), buckwheat (n = 4 studies), chia (n = 3 studies), Job's Tears (n = 2 studies), and barley, Khorasan and millet (n = 1 study). Thirteen studies that used oats, brown rice, and chia provided data for a quantitative synthesis. Four studies using oats showed a small to moderate beneficial effect on health outcomes including LDL-c (n = 717, MD: 0.30 mmol/l, 95% CI: 0.42 to -0.17, Z = 4.61, p < 0.05, I2 = 0%), and TC (n = 717, MD: 0.44 mmol/l, 95% CI: 0.63 to -0.24, Z = 4.40, p < 0.05, I2 = 0%). Pooled analyses of studies using chia and millet did not show significant effects on selected outcomes. CONCLUSIONS For adults affected by DM type 2, the use of oats may improve lipidic profile. Further experimental designs are needed in interventional research to better understand the effects of ancient grains on diabetes health outcomes. PROSPERO REGISTRATION CRD42023422386.
Collapse
Affiliation(s)
| | - Laura Rasero
- Department of Health Sciences, University of Florence, Florence, Italy
| | - Edoardo Mannucci
- Diabetology and Metabolic Diseases, Careggi Teaching Hospital, Florence, Italy; Department of Experimental and Clinical Biomedical Sciences, University of Florence, Florence, Italy
| | | | - Francesco Ranaldi
- Department of Experimental and Clinical Biomedical Sciences, University of Florence, Florence, Italy
| | - Luigia Pazzagli
- Department of Experimental and Clinical Biomedical Sciences, University of Florence, Florence, Italy
| | - Paola Faraoni
- Department of Experimental and Clinical Biomedical Sciences, University of Florence, Florence, Italy
| | - Nadia Mulinacci
- Neurosciences, Psychology, Drug Research and Child Health, University of Florence, Florence, Italy
| | - Stefano Bambi
- Department of Health Sciences, University of Florence, Florence, Italy
| | - Yari Longobucco
- Department of Health Sciences, University of Florence, Florence, Italy
| | - Ilaria Dicembrini
- Department of Experimental and Clinical Biomedical Sciences, University of Florence, Florence, Italy
| | - Paolo Iovino
- Department of Health Sciences, University of Florence, Florence, Italy
| |
Collapse
|
2
|
Cecchi L, Orlandini S, Balli D, Zanoni B, Migliorini M, Giambanelli E, Catola S, Furlanetto S, Mulinacci N. Analysis of Volatile Hydrocarbons (Pentene Dimers and Terpenes) in Extra Virgin Olive Oil: Optimization by Response Surface Methodology and Validation of HS-SPME-GC-MS Method. J Agric Food Chem 2024; 72:2813-2825. [PMID: 38263713 DOI: 10.1021/acs.jafc.3c07430] [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] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/25/2024]
Abstract
A head space-solid phase microextraction-gas chromatography-mass spectrometery (HS-SPME-GC-MS) method for the simultaneous analysis of pentene dimers from lipoxygenase (LOX) pathway, monoterpenes, and sesquiterpenes in extra virgin olive oil (EVOO) was proposed. A Doehlert design was performed; the conditions of the HS-SPME preconcentration step (extraction temperature, extraction time, sample amount, and desorption time) were optimized by response surface methodology, allowing defining the method operable design region. A quantitative method was set up using the multiple internal standard normalization approach: four internal standards were used, and the most suitable one was selected for area normalization of each external standard. The quantitative method was successfully validated and applied to a series of monocultivar EVOOs. This is the first paper in which a quantitative method using commercial standards has been proposed for the analysis of an important class of molecules of EVOO such as pentene dimers. The optimized method is suitable for routine analysis aimed at characterizing high quality EVOOs.
Collapse
Affiliation(s)
- Lorenzo Cecchi
- Department of Agriculture, Food, Environment and Forestry (DAGRI), University of Florence, Piazzale Delle Cascine 16, Sesto Fiorentino, Florence 50144, Italy
| | - Serena Orlandini
- Department of Chemistry "Ugo Schiff", University of Florence, Via Ugo Schiff 6, Sesto Fiorentino, Florence 50019, Italy
| | - Diletta Balli
- Department of NEUROFARBA, University of Florence, Via Ugo Schiff 6, Sesto F.no, Florence 50019, Italy
| | - Bruno Zanoni
- Department of Agriculture, Food, Environment and Forestry (DAGRI), University of Florence, Piazzale Delle Cascine 16, Sesto Fiorentino, Florence 50144, Italy
| | - Marzia Migliorini
- Carapelli Firenze S.p.A., Via Leonardo da Vinci 31, Tavarnelle Val di Pesa, Firenze 50028, Italy
| | - Elisa Giambanelli
- Carapelli Firenze S.p.A., Via Leonardo da Vinci 31, Tavarnelle Val di Pesa, Firenze 50028, Italy
| | - Stefano Catola
- Carapelli Firenze S.p.A., Via Leonardo da Vinci 31, Tavarnelle Val di Pesa, Firenze 50028, Italy
| | - Sandra Furlanetto
- Department of Chemistry "Ugo Schiff", University of Florence, Via Ugo Schiff 6, Sesto Fiorentino, Florence 50019, Italy
| | - Nadia Mulinacci
- Department of NEUROFARBA, University of Florence, Via Ugo Schiff 6, Sesto F.no, Florence 50019, Italy
| |
Collapse
|
3
|
Bartolomei M, Li J, Capriotti AL, Fanzaga M, d’Adduzio L, Laganà A, Cerrato A, Mulinacci N, Cecchi L, Bollati C, Lammi C. Olive ( Olea europaea L.) Seed as New Source of Cholesterol-Lowering Bioactive Peptides: Elucidation of Their Mechanism of Action in HepG2 Cells and Their Trans-Epithelial Transport in Differentiated Caco-2 Cells. Nutrients 2024; 16:371. [PMID: 38337656 PMCID: PMC10857614 DOI: 10.3390/nu16030371] [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] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2024] [Revised: 01/22/2024] [Accepted: 01/23/2024] [Indexed: 02/12/2024] Open
Abstract
The production of olive oil has important economic repercussions in Mediterranean countries but also a considerable impact on the environment. This production generates enormous quantities of waste and by-products, which can be exploited as new raw materials to obtain innovative ingredients and therefore make the olive production more sustainable. In a previous study, we decided to foster olive seeds by generating two protein hydrolysates using food-grade enzymes, alcalase (AH) and papain (PH). These hydrolysates have shown, both in vitro and at the cellular level, antioxidant and antidiabetic activities, being able to inhibit the activity of the DPP-IV enzyme and modulate the secretion of GLP-1. Given the multifunctional behavior of peptides, both hydrolysates displayed dual hypocholesterolemic activity, inhibiting the activity of HMGCoAR and impairing the PPI of PCSK9/LDLR, with an IC50 equal to 0.61 mg/mL and 0.31 mg/mL for AH and PH, respectively. Furthermore, both samples restored LDLR protein levels on the membrane of human hepatic HepG2 cells, increasing the uptake of LDL from the extracellular environment. Since intestinal bioavailability is a key component of bioactive peptides, the second objective of this work is to evaluate the capacity of AH and PH peptides to be transported by differentiated human intestinal Caco-2 cells. The peptides transported by intestinal cells have been analyzed using mass spectrometry analysis, identifying a mixture of stable peptides that may represent new ingredients with multifunctional qualities for the development of nutraceuticals and functional foods to delay the onset of metabolic syndrome, promoting the principles of environmental sustainability.
Collapse
Affiliation(s)
- Martina Bartolomei
- Department of Pharmaceutical Sciences, University of Milan, 20133 Milan, Italy; (M.B.); (M.F.); (L.d.)
| | - Jianqiang Li
- Department of Pharmaceutical Sciences, University of Milan, 20133 Milan, Italy; (M.B.); (M.F.); (L.d.)
| | - Anna Laura Capriotti
- Department of Chemistry, Sapienza University of Rome, Piazzale Aldo Moro 5, 00185 Rome, Italy (A.L.); (A.C.)
| | - Melissa Fanzaga
- Department of Pharmaceutical Sciences, University of Milan, 20133 Milan, Italy; (M.B.); (M.F.); (L.d.)
| | - Lorenza d’Adduzio
- Department of Pharmaceutical Sciences, University of Milan, 20133 Milan, Italy; (M.B.); (M.F.); (L.d.)
| | - Aldo Laganà
- Department of Chemistry, Sapienza University of Rome, Piazzale Aldo Moro 5, 00185 Rome, Italy (A.L.); (A.C.)
| | - Andrea Cerrato
- Department of Chemistry, Sapienza University of Rome, Piazzale Aldo Moro 5, 00185 Rome, Italy (A.L.); (A.C.)
| | - Nadia Mulinacci
- Department of Neuroscience, Psychology, Drug and Child Health, Pharmaceutical and Nutraceutical Section, University of Florence, 50019 Florence, Italy;
| | - Lorenzo Cecchi
- Department of Agricultural, Food, Environmental and Forestry Sciences and Technologies, University of Florence, Via Donizetti, 50144 Florence, Italy;
| | - Carlotta Bollati
- Department of Pharmaceutical Sciences, University of Milan, 20133 Milan, Italy; (M.B.); (M.F.); (L.d.)
| | - Carmen Lammi
- Department of Pharmaceutical Sciences, University of Milan, 20133 Milan, Italy; (M.B.); (M.F.); (L.d.)
| |
Collapse
|
4
|
Cecchi L, Conticelli F, Zanoni B, Breschi C, Bellumori M, Mulinacci N. Chemical Data and Relationships for a Scoring Algorithm of Extra Virgin Olive Oil's Nutritional Value. Molecules 2024; 29:525. [PMID: 38276603 PMCID: PMC10818574 DOI: 10.3390/molecules29020525] [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] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/26/2023] [Revised: 01/15/2024] [Accepted: 01/19/2024] [Indexed: 01/27/2024] Open
Abstract
Extra virgin olive oil (EVOO) is a valuable product and is highly appreciated by consumers for its great nutritional value. However, to date, there has been a lack of uniform systems capable of ranking the nutritional value of EVOO based on its chemical composition in terms of macro- and micronutrients (including phenolic compounds and tocopherols). The aim of this study was to propose a scoring algorithm to rank the nutritional value of EVOO samples, considering their chemical composition in macro- and micronutrients and their sensitivity to oxidation phenomena. Data from more than 1000 EVOO samples were used to assess the variability of the data, considering the selected negative parameters (free acidity, peroxide value, spectrophotometric indices) and positive components (composition in tocopherols via HPLC-DAD, phenolic compounds via HPLC-DAD, and fatty acids via GC-MS) so as to ensure the universal validity of the scoring algorithm. The dataset included samples from the main producing countries worldwide, in addition to Australia, across several production years; data were selected to represent different production realities. A mathematical model was set up for each chemical component, resulting in six variable values. By combining these values with a dimensionless constant value, the algorithm for computing the nutritional value score (NVS) was defined. It allows the nutritional value of an oil to be ranked on a scale of 0 to 100 based on its chemical composition. The algorithm was then successfully tested using chemical data from about 300 EVOO samples obtained from laboratories from different Italian regions. The proposed NVS is a simple and objective tool for scoring the nutritional value of an EVOO, easy to understand for both producers and consumers.
Collapse
Affiliation(s)
- Lorenzo Cecchi
- Department of Agriculture, Food, Environment and Forestry (DAGRI), University of Florence, Piazzale Delle Cascine 16, 50144 Florence, Italy; (B.Z.); (C.B.)
| | | | - Bruno Zanoni
- Department of Agriculture, Food, Environment and Forestry (DAGRI), University of Florence, Piazzale Delle Cascine 16, 50144 Florence, Italy; (B.Z.); (C.B.)
| | - Carlotta Breschi
- Department of Agriculture, Food, Environment and Forestry (DAGRI), University of Florence, Piazzale Delle Cascine 16, 50144 Florence, Italy; (B.Z.); (C.B.)
| | - Maria Bellumori
- Department of Neuroscience, Psychology, Drug and Child Health, Pharmaceutical and Nutraceutical Section, University of Florence, Via Ugo Schiff 6, Sesto Fiorentino, 50019 Florence, Italy; (M.B.); (N.M.)
| | - Nadia Mulinacci
- Department of Neuroscience, Psychology, Drug and Child Health, Pharmaceutical and Nutraceutical Section, University of Florence, Via Ugo Schiff 6, Sesto Fiorentino, 50019 Florence, Italy; (M.B.); (N.M.)
| |
Collapse
|
5
|
Khatib M, Cecchi L, Bellumori M, Zonfrillo B, Mulinacci N. Polysaccharides and Phenolic Compounds Recovered from Red Bell Pepper, Tomato and Basil By-Products Using a Green Extraction by Extractor Timatic ®. Int J Mol Sci 2023; 24:16653. [PMID: 38068976 PMCID: PMC10706253 DOI: 10.3390/ijms242316653] [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] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2023] [Revised: 11/11/2023] [Accepted: 11/20/2023] [Indexed: 12/18/2023] Open
Abstract
Fruits and vegetables processing produces significant amounts of by-products rich in valuable bioactive compounds such as polyphenols and dietary fiber. Food by-product re-use promotes the eco-sustainability of several crops. This study aimed to apply green extractions of bioactive compounds from by-products of basil, tomato, and red bell pepper production. Tests were performed by applying extraction procedures both at laboratory scale and using the Timatic® extractor. Water and ethanol 10% and 20% were used for extraction of red bell pepper and tomato, testing different temperatures (30, 50, and 90 °C; water at 90 °C and ethanol 20% were applied for basil. The obtained phenolic extracts were analyzed by HPLC-DAD-MS. Polysaccharides of tomato and red bell pepper were extracted at laboratory scale and chemically characterized using 1H-NMR to define the methylation and acylation degree, and DLS to estimate the hydrodynamic volume. Laboratory extraction tests allowed efficient scaling-up of the process on the Timatic® extractor. Phenolic content in the dried extracts (DE) ranged 8.0-11.2 mg/g for tomato and red bell pepper and reached 240 mg/g for basil extracts. Polysaccharide yields (w/w on DM) reached 6.0 and 10.4% for dried tomato and red bell pepper, respectively. Dry extracts obtained using the Timatic® extractor and water can be useful sources of bioactive phenols. The study provided new data on tomato and red bell pepper polysaccharides that may be useful for future applications.
Collapse
Affiliation(s)
- Mohamad Khatib
- Department of NEUROFARBA, Pharmaceutical and Nutraceutical Section, University of Florence, Via Ugo Schiff 6, Sesto Fiorentino, 50019 Florence, Italy; (M.K.); (M.B.); (B.Z.)
- National Interuniversity Consortium of Materials Science & Technology, Via Giusti 9, 50121 Florence, Italy
| | - Lorenzo Cecchi
- Department of Agriculture, Food, Environment and Forestry (DAGRI), University of Florence, Piazzale Delle Cascine 16, 50144 Florence, Italy;
| | - Maria Bellumori
- Department of NEUROFARBA, Pharmaceutical and Nutraceutical Section, University of Florence, Via Ugo Schiff 6, Sesto Fiorentino, 50019 Florence, Italy; (M.K.); (M.B.); (B.Z.)
| | - Beatrice Zonfrillo
- Department of NEUROFARBA, Pharmaceutical and Nutraceutical Section, University of Florence, Via Ugo Schiff 6, Sesto Fiorentino, 50019 Florence, Italy; (M.K.); (M.B.); (B.Z.)
| | - Nadia Mulinacci
- Department of NEUROFARBA, Pharmaceutical and Nutraceutical Section, University of Florence, Via Ugo Schiff 6, Sesto Fiorentino, 50019 Florence, Italy; (M.K.); (M.B.); (B.Z.)
| |
Collapse
|
6
|
Bellumori M, Pallecchi M, Zonfrillo B, Lucio L, Menicatti M, Innocenti M, Mulinacci N, Bartolucci G. Study of Mono and Di- O-caffeoylquinic Acid Isomers in Acmella oleracea Extracts by HPLC-MS/MS and Application of Linear Equation of Deconvolution Analysis Algorithm for Their Characterization. Pharmaceuticals (Basel) 2023; 16:1375. [PMID: 37895846 PMCID: PMC10610532 DOI: 10.3390/ph16101375] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/24/2023] [Revised: 09/20/2023] [Accepted: 09/26/2023] [Indexed: 10/29/2023] Open
Abstract
Chlorogenic acids, the esters of caffeic and quinic acids, are the main phenolic acids detected in Acmella oleracea extracts and have gained increasing interest in recent years due to their important biological activities. Given their structural similarity and instability, the correct analysis and identification of these compounds in plants is challenging. This study aimed to propose a simple and rapid determination of the A. oleracea caffeoylquinic isomers, applying an HPLC-MS/MS method supported by a mathematical algorithm (Linear Equation of Deconvolution Analysis (LEDA)). The three mono- and the three di-caffeoylquinic acids in roots of Acmella plants were studied by an ion trap MS analyzer. A separation by a conventional chromatographic method was firstly performed and an MS/MS characterization by energetic dimension of collision-induced dissociation mechanism was carried out. The analyses were then replicated using a short HPLC column and a fast elution gradient (ten minutes). Each acquired MS/MS data were processed by LEDA algorithm which allowed to assign a relative abundance in the reference ion signal to each isomer present. Quantitative results showed no significant differences between the two chromatographic systems proposed, proving that the use of LEDA algorithm allowed the distinction of the six isomers in a quarter of the time.
Collapse
Affiliation(s)
- Maria Bellumori
- NEUROFARBA Department, Section of Pharmaceutical and Nutraceutical Sciences, University of Florence, Via U. Schiff 6, Sesto Fiorentino, 50019 Firenze, Italy; (M.P.); (B.Z.); (L.L.); (M.M.); (M.I.); (N.M.)
| | | | | | | | | | | | | | - Gianluca Bartolucci
- NEUROFARBA Department, Section of Pharmaceutical and Nutraceutical Sciences, University of Florence, Via U. Schiff 6, Sesto Fiorentino, 50019 Firenze, Italy; (M.P.); (B.Z.); (L.L.); (M.M.); (M.I.); (N.M.)
| |
Collapse
|
7
|
Balli D, Bellumori M, Masoni A, Moretta M, Palchetti E, Bertaccini B, Mulinacci N, Innocenti M. Proso Millet ( Panicum miliaceum L.) as Alternative Source of Starch and Phenolic Compounds: A Study on Twenty-Five Worldwide Accessions. Molecules 2023; 28:6339. [PMID: 37687168 PMCID: PMC10489065 DOI: 10.3390/molecules28176339] [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] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2023] [Revised: 08/20/2023] [Accepted: 08/28/2023] [Indexed: 09/10/2023] Open
Abstract
Proso millet has been proposed as an effective anti-diabetic food thanks to the combined action of polyphenols and starch. This study aimed to characterize the chemical composition of twenty-five accessions, in order to enhance this cereal as an alternative to available starch for food applications or to propose new food ingredients with health benefits. Proso millet contained a high percentage of starch, reaching values of 58.51%. The amylose content showed high variability, with values ranging from 1.36 to 42.70%, and significantly higher values were recorded for the white accessions than for the colored ones. High-resistant starch content (13.41-26.07%) was also found. The HPLC-MS analysis showed the same phenolic pattern in all the samples. Cinnamic acids are the most abundant compounds and significant differences in their total content were found (0.69 to 1.35 mg/g DW), while flavonoids were only detected in trace amounts. Statistical results showed significantly higher antiradical activity in the colored accessions than in the white ones.
Collapse
Affiliation(s)
- Diletta Balli
- Department of NEUROFARBA, University of Florence, Via Ugo Schiff 6, 50019 Florence, Italy; (D.B.); (N.M.); (M.I.)
| | - Maria Bellumori
- Department of NEUROFARBA, University of Florence, Via Ugo Schiff 6, 50019 Florence, Italy; (D.B.); (N.M.); (M.I.)
| | - Alberto Masoni
- Department of Agriculture, Food, Environment and Forestry (DAGRI), University of Florence, 50144 Florence, Italy; (A.M.); (M.M.); (E.P.)
| | - Michele Moretta
- Department of Agriculture, Food, Environment and Forestry (DAGRI), University of Florence, 50144 Florence, Italy; (A.M.); (M.M.); (E.P.)
| | - Enrico Palchetti
- Department of Agriculture, Food, Environment and Forestry (DAGRI), University of Florence, 50144 Florence, Italy; (A.M.); (M.M.); (E.P.)
| | - Bruno Bertaccini
- Department of Statistics, Computer Science, Applications “G. Parenti”, University of Florence, Viale Morgagni 59, 50134 Florence, Italy;
| | - Nadia Mulinacci
- Department of NEUROFARBA, University of Florence, Via Ugo Schiff 6, 50019 Florence, Italy; (D.B.); (N.M.); (M.I.)
| | - Marzia Innocenti
- Department of NEUROFARBA, University of Florence, Via Ugo Schiff 6, 50019 Florence, Italy; (D.B.); (N.M.); (M.I.)
| |
Collapse
|
8
|
Maioli F, Sanarica L, Cecchi L, Zanoni B, Mulinacci N, Canuti V. Characterization of 20 Oenological Tannins from Different Botanical Origins for Formulation of Blends with Redox Potential Tuning Ability in Model Wine Solution. Antioxidants (Basel) 2023; 12:1399. [PMID: 37507938 PMCID: PMC10376656 DOI: 10.3390/antiox12071399] [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] [Received: 05/07/2023] [Revised: 06/27/2023] [Accepted: 07/03/2023] [Indexed: 07/30/2023] Open
Abstract
Twenty oenotannins from different botanical origins were studied in model wine solution (1 g/L, 12% ethanol, pH 3.5). An original device was created for measuring Oxidation-Reduction potential (ORp) of the solutions at 20 °C in strict anoxic condition by the electrochemical method of the platinum electrode zero-current potential. Reactivity against proteins and antioxidant properties were related to the chemical structure and, consequently, to the botanical origin of the oenotannins. The highest turbidity after BSA addition (ΔNTU > 1000) values were measured for the gallic hydrolysable tannins. The ORp versus standard hydrogen electrode ranged from 420 to 260 mV. The ellagitannins had the highest antioxidant power (AP%), followed by condensed tannins and gallotannins, highlighting a correlation with the phenolic profile. Based on these findings, two formulations were prepared as a blend of some of the tested oenotannins, with the ability to increase (MIX1) and decrease (MIX2) the ORp of the model wine.
Collapse
Affiliation(s)
- Francesco Maioli
- Department of Agricultural, Food, Environmental, and Forestry Sciences and Technologies (DAGRI), University of Florence, Via Donizetti, 6, 50144 Florence, FI, Italy
| | - Luigi Sanarica
- Enolife S.r.l., Viale Delle Imprese s.n., 74020 Montemesola, TA, Italy
| | - Lorenzo Cecchi
- Department of Agricultural, Food, Environmental, and Forestry Sciences and Technologies (DAGRI), University of Florence, Via Donizetti, 6, 50144 Florence, FI, Italy
| | - Bruno Zanoni
- Department of Agricultural, Food, Environmental, and Forestry Sciences and Technologies (DAGRI), University of Florence, Via Donizetti, 6, 50144 Florence, FI, Italy
| | - Nadia Mulinacci
- Department of NEUROFARBA, University of Florence, Via Ugo Schiff, 6, 50019 Sesto Fiorentino, FI, Italy
| | - Valentina Canuti
- Department of Agricultural, Food, Environmental, and Forestry Sciences and Technologies (DAGRI), University of Florence, Via Donizetti, 6, 50144 Florence, FI, Italy
| |
Collapse
|
9
|
Bellumori M, Innocenti M, Andrenelli L, Melani F, Cecchi L, Pandino G, Mauromicale G, La Malfa S, Mulinacci N. Composition of discarded Sicilian fruits of Opuntia ficus indica L.: Phenolic content, mineral profile and antioxidant activity in peel, seeds and whole fruit. Food Chem 2023; 428:136756. [PMID: 37413837 DOI: 10.1016/j.foodchem.2023.136756] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2023] [Revised: 06/16/2023] [Accepted: 06/27/2023] [Indexed: 07/08/2023]
Abstract
Sicily (Italy) is the second producer of Opuntia ficus-indica (OFI) fruits after Mexico. To date, huge quantities of fruit are discarded during the selection for the fresh market, generating a large amount of by-product to be valorized. This study aimed to investigate on the composition of OFI discarded fruits from the main Sicilian productive areas, over two harvesting periods. Peel, seeds and whole fruit samples were characterized in terms of minerals and phenolic compounds through ICP-OES and HPLC-DAD-MS. Potassium, calcium and magnesium were the most abundant elements and peel samples showed the highest values. Seventeen phenolic compounds were detected in peel and whole fruit, including flavonoids, phenylpyruvic and hydroxycinnamic acids, while only phenolic acids were found in the seeds. A multivariate chemometric approach highlighted a correlation between the mineral and phenolic content and the different parts of the fruit as well as a significant influence of productive area.
Collapse
Affiliation(s)
- Maria Bellumori
- Department of NEUROFARBA, Division of Pharmaceutical and Nutraceutical Sciences, University of Florence, via U. Schiff 6, 50019 Sesto F.no, Florence, Italy
| | - Marzia Innocenti
- Department of NEUROFARBA, Division of Pharmaceutical and Nutraceutical Sciences, University of Florence, via U. Schiff 6, 50019 Sesto F.no, Florence, Italy
| | - Luisa Andrenelli
- Department of Agricultural, Food and Forestry Systems Management (DAGRI), University of Florence, Piazzale Delle Cascine 16, 50144 Florence, Italy
| | - Fabrizio Melani
- Department of NEUROFARBA, Division of Pharmaceutical and Nutraceutical Sciences, University of Florence, via U. Schiff 6, 50019 Sesto F.no, Florence, Italy
| | - Lorenzo Cecchi
- Department of Agricultural, Food and Forestry Systems Management (DAGRI), University of Florence, Piazzale Delle Cascine 16, 50144 Florence, Italy
| | - Gaetano Pandino
- Department of Agriculture, Food and Environment, University of Catania, Via Santa Sofia 100, 95123 Catania, Italy
| | - Giovanni Mauromicale
- Department of Agriculture, Food and Environment, University of Catania, Via Santa Sofia 100, 95123 Catania, Italy
| | - Stefano La Malfa
- Department of Agriculture, Food and Environment, University of Catania, Via Santa Sofia 100, 95123 Catania, Italy
| | - Nadia Mulinacci
- Department of NEUROFARBA, Division of Pharmaceutical and Nutraceutical Sciences, University of Florence, via U. Schiff 6, 50019 Sesto F.no, Florence, Italy.
| |
Collapse
|
10
|
Faraoni P, Bellumori M, Cecchi L, Zonfrillo B, Innocenti M, Gnerucci A, Mulinacci N, Ranaldi F. AGS Gastric Cells: Antioxidant Activity and Metabolic Effects of Phenolic Extracts from Different Monocultivar Virgin Olive Oils. Antioxidants (Basel) 2023; 12:1347. [PMID: 37507887 PMCID: PMC10376124 DOI: 10.3390/antiox12071347] [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] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/15/2023] [Revised: 06/14/2023] [Accepted: 06/22/2023] [Indexed: 07/30/2023] Open
Abstract
The effects of the phenolic compounds of extra virgin olive oil (EVOO) on AGS cells have never been studied so far, which is the aim of this study. The profiles of the main phenolic components in EVOOs, mainly secoiridoid compounds derived from the transformation of oleuropein during the olive milling process, were evaluated and compared. Oils of different origins were evaluated aiming at verifying whether chemical differences in the phenolic composition of the dry extracts played a role in the metabolism and in maintaining the cellular redox state of AGS cells. The following key enzymes of some metabolic pathways were studied: lactate dehydrogenase, enolase, pyruvate kinase, glucose 6-phosphate dehydrogenase, citrate synthase, 3-Hydroxyacyl-CoA dehydrogenase and hexokinase. As confirmed through PCA analysis, pretreatments with the dry extracts of EVOOs at different concentrations appeared to be able to counteract the enzymatic activity alterations due to oxidative stress induced by H2O2 1 mM and 2 mM. The studied phytocomplexes showed the ability to protect AGS cells from oxidative damage and the secoiridoid derivatives from both oleuropein and ligstroside contributed to the observed effects. The results suggested that EVOOs with medium to high concentrations of phenols can exert this protection.
Collapse
Affiliation(s)
- Paola Faraoni
- Department of Experimental and Clinic Biomedical Sciences "Mario Serio", University of Florence, Viale Pieraccini 6, 50139 Florence, FI, Italy
| | - Maria Bellumori
- Department of NEUROFARBA, Division of Pharmaceutical and Nutraceutical Sciences, University of Florence, Via U. Schiff 6, 50019 Sesto Fiorentino, FI, Italy
| | - Lorenzo Cecchi
- Department of Agricultural, Food and Forestry Systems Management (DAGRI), University of Florence, Piazzale Delle Cascine 16, 50144 Florence, FI, Italy
| | - Beatrice Zonfrillo
- Department of NEUROFARBA, Division of Pharmaceutical and Nutraceutical Sciences, University of Florence, Via U. Schiff 6, 50019 Sesto Fiorentino, FI, Italy
| | - Marzia Innocenti
- Department of NEUROFARBA, Division of Pharmaceutical and Nutraceutical Sciences, University of Florence, Via U. Schiff 6, 50019 Sesto Fiorentino, FI, Italy
| | - Alessio Gnerucci
- Department of Physics and Astronomy, University of Florence, Via Sansone, 1, 50019 Sesto Fiorentino, FI, Italy
| | - Nadia Mulinacci
- Department of NEUROFARBA, Division of Pharmaceutical and Nutraceutical Sciences, University of Florence, Via U. Schiff 6, 50019 Sesto Fiorentino, FI, Italy
| | - Francesco Ranaldi
- Department of Experimental and Clinic Biomedical Sciences "Mario Serio", University of Florence, Viale Pieraccini 6, 50139 Florence, FI, Italy
| |
Collapse
|
11
|
Faraoni P, Cecchi L, Bellumori M, Gnerucci A, Ranaldi F, Mulinacci N. Virgin Olive Oil By-Products: Biological Activity of Phenolic Extract of Pâté on AGS Gastric Cells. Int J Mol Sci 2023; 24:ijms24097959. [PMID: 37175669 PMCID: PMC10178092 DOI: 10.3390/ijms24097959] [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] [Received: 03/30/2023] [Revised: 04/13/2023] [Accepted: 04/24/2023] [Indexed: 05/15/2023] Open
Abstract
Pâté is a by-product of olive oil production which represents an abundant source of phenolic compounds and can be used for food formulation, reducing its environmental impact and promoting a circular economy. In this context, the effects of a hydroalcoholic extract of pâté were evaluated for the first time in an AGS human cell line commonly used as model of gastric mucosa. Pâté was obtained from Tuscan olives; the total phenolic content was 16.6 mg/g dried extract, with verbascoside and secoiridoid derivatives as the most abundant phenols. The phenolic pâté extract did not alter viability, distribution of cell cycle phases or proliferation and migration of AGS cells at the tested concentrations. Seven enzymes were chosen to investigate the metabolic effect of the pâté extract in the context of oxidative stress. Pâté produced a statistically significant increase in the activity of key enzymes of some metabolic pathways: Lactate dehydrogenase, Enolase, Pyruvate kinase, Glucose 6-phosphate dehydrogenase, Citrate synthase, 3-Hydroxyacyl-CoA dehydrogenase and Hexokinase. Pre-treatments with the extract of pâté at 100 µg/mL or 200 µg/mL, as observed through PCA analysis, appeared able to counteract the enzymatic activity alterations due to oxidative stress induced by H2O2 1 mM and 2 mM. The results indicate that dried pâté, due to its phenolic components, can be proposed as a new functional food ingredient.
Collapse
Affiliation(s)
- Paola Faraoni
- Department of Experimental and Clinic Biomedical Sciences "Mario Serio", University of Florence, Viale Pieraccini 6, 50139 Florence, Florence, Italy
| | - Lorenzo Cecchi
- Department of Agricultural, Food and Forestry Systems Management (DAGRI), University of Florence, Piazzale Delle Cascine 16, 50144 Florence, Florence, Italy
| | - Maria Bellumori
- Department of NEUROFARBA, Division of Pharmaceutical and Nutraceutical Sciences, University of Florence, Via U. Schiff 6, 50019 Sesto Fiorentino, Florence, Italy
| | - Alessio Gnerucci
- Department of Physics and Astronomy, University of Florence, Via Sansone, 1, 50019 Sesto Fiorentino, Florence, Italy
| | - Francesco Ranaldi
- Department of Experimental and Clinic Biomedical Sciences "Mario Serio", University of Florence, Viale Pieraccini 6, 50139 Florence, Florence, Italy
| | - Nadia Mulinacci
- Department of NEUROFARBA, Division of Pharmaceutical and Nutraceutical Sciences, University of Florence, Via U. Schiff 6, 50019 Sesto Fiorentino, Florence, Italy
| |
Collapse
|
12
|
Cecchi L, Ghizzani G, Bellumori M, Lammi C, Zanoni B, Mulinacci N. Virgin Olive Oil By-Product Valorization: An Insight into the Phenolic Composition of Olive Seed Extracts from Three Cultivars as Sources of Bioactive Molecules. Molecules 2023; 28:molecules28062776. [PMID: 36985747 PMCID: PMC10059698 DOI: 10.3390/molecules28062776] [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] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2023] [Revised: 03/13/2023] [Accepted: 03/17/2023] [Indexed: 03/30/2023] Open
Abstract
Olives are very rich in phenolic compounds with important health-promoting properties. The profile and content of phenols in olive pulp and virgin olive oil are strongly influenced by the fruit ripening degree, but little is known concerning the evolution of phenolic compounds in the seed. In this work, the phenolic composition of seed from Tuscan cultivars (Frantoio, Moraiolo, Leccino) was studied over maturation. Starting from each seed sample, a phenolic extract was prepared and analyzed by HPLC-DAD-MS. Nüzhenide and nüzhenide 11-methyl oleoside were by far the most abundant phenolic compounds; their content reached up to 46 g/kg in dry seeds, although this diminished in the final stage of fruit maturation. At the same time, the phenolic composition of the pulp was also characterized over the course of maturation, showing that oleuropein was by far the most abundant compound, with concentrations comparable to those of nüzhenide and nüzhenide 11-methyl oleoside in the seeds. Overall, the total amount of phenols in seed dry extracts was significant, reaching approx. 100 g/kg. The chemically characterized dry phenolic extracts from seeds could be used for future biological assays aimed at evaluating the potential bioactivities of these phytocomplexes.
Collapse
Affiliation(s)
- Lorenzo Cecchi
- Department of Agricultural, Food and Forestry Systems Management (DAGRI), University of Florence, Piazzale Delle Cascine 16, 50144 Florence, Italy
| | - Giulia Ghizzani
- Department of Neuroscience, Psychology, Drug and Child Health, Pharmaceutical and Nutraceutical Section, University of Florence, 50019 Florence, Italy
| | - Maria Bellumori
- Department of Neuroscience, Psychology, Drug and Child Health, Pharmaceutical and Nutraceutical Section, University of Florence, 50019 Florence, Italy
| | - Carmen Lammi
- Department of Pharmaceutical Sciences, University of Milan, 20133 Milan, Italy
| | - Bruno Zanoni
- Department of Agricultural, Food and Forestry Systems Management (DAGRI), University of Florence, Piazzale Delle Cascine 16, 50144 Florence, Italy
| | - Nadia Mulinacci
- Department of Neuroscience, Psychology, Drug and Child Health, Pharmaceutical and Nutraceutical Section, University of Florence, 50019 Florence, Italy
| |
Collapse
|
13
|
Cecchi L, Balli D, Urciuoli S, Urciuolo A, Bordiga M, Travaglia F, Zanoni B, Mulinacci N. Co-milling of sound olives with fresh chili peppers improves the volatile compound, capsaicinoid and sensory profiles of flavoured olive oil with respect to the typical infusion. Food Chem 2023; 404:134696. [DOI: 10.1016/j.foodchem.2022.134696] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2022] [Revised: 10/14/2022] [Accepted: 10/17/2022] [Indexed: 11/05/2022]
|
14
|
Micheli L, Ferrara V, Akande T, Khatib M, Salawu SO, Ciampi C, Lucarini E, Di Cesare Mannelli L, Mulinacci N, Ghelardini C. Ellagitannins and triterpenoids extracts of Anogeissus leiocarpus stem bark extracts: Protective effects against osteoarthritis. Phytother Res 2023. [PMID: 36806301 DOI: 10.1002/ptr.7760] [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] [Received: 07/18/2022] [Revised: 12/27/2022] [Accepted: 01/13/2023] [Indexed: 02/22/2023]
Abstract
Osteoarthritis (OA) is a complex joint disease characterized by persistent pain. Unfortunately, current pharmacological therapies are unsatisfactory and characterized by side effects, reason why new strategies are needed. We tested the efficacy of different classes of compounds, ellagitannins and olean-type triterpenoids, contained in Anogeissus leiocarpus extract (Combretaceae family) in comparison to ellagitannins of Castanea sativa extract in a rat model of osteoarthritis induced by the intra-articular injection of sodium monoiodoacetate (MIA). The decoction of stem bark of A. leiocarpus AL-DEC-TOT (300 mg/kg; 4.8% triterpenoids; 11.0% tannins), the butanol extract AL-BuOH-EXT (120 mg/kg; triterpenoids 20.9%; tannins 6.4%) and its correlated aqueous residue AL-Res-H2 O (300 mg/kg; triterpenoids 0.7%; tannins 8.7%) and the decoction of C. sativa, CS-DEC-TOT, (240 mg/kg; triterpenoids 0.65%; tannins 10.8%) were orally administered for two weeks starting from the day of the damage. Behavioural tests highlighted that all stem bark extracts of A. leiocarpus counteracted hypersensitivity development, reduced spontaneous pain, and improved motor skills. Histologically, AL-DEC-TOT, AL-BuOH-EXT and AL-Res-H2 O were effective in preventing joint alterations. In conclusion, all the extracts were effective demonstrating that both olean-type triterpenoid and ellagitannin fractions have anti-hypersensitivity and restorative properties running the stem bark extracts of A. leiocarpus as a candidate in the treatment of OA.
Collapse
Affiliation(s)
- Laura Micheli
- Department of Neuroscience, Psychology, Drug Research and Child Health-NEUROFARBA-Pharmacology and Toxicology Section, University of Florence, Florence, Italy
| | - Valentina Ferrara
- Department of Neuroscience, Psychology, Drug Research and Child Health-NEUROFARBA-Pharmacology and Toxicology Section, University of Florence, Florence, Italy
| | - Titilayo Akande
- Department of Biochemistry-Functional Foods and Nutraceuticals Unit, School of Sciences, Federal University of Technology Akure, Akure, Nigeria
| | - Mohamad Khatib
- Department of Neuroscience, Psychology, Drug and Child Health-NEUROFARBA-Pharmaceutical and Nutraceutical Section, University of Florence and Multidisciplinary Centre for Research on food Sciences (M.C.R.F.S-Ce.R.A.), University of Florence, Florence, Italy
| | - Sule Ola Salawu
- Department of Biochemistry-Functional Foods and Nutraceuticals Unit, School of Sciences, Federal University of Technology Akure, Akure, Nigeria
| | - Clara Ciampi
- Department of Neuroscience, Psychology, Drug Research and Child Health-NEUROFARBA-Pharmacology and Toxicology Section, University of Florence, Florence, Italy
| | - Elena Lucarini
- Department of Neuroscience, Psychology, Drug Research and Child Health-NEUROFARBA-Pharmacology and Toxicology Section, University of Florence, Florence, Italy
| | - Lorenzo Di Cesare Mannelli
- Department of Neuroscience, Psychology, Drug Research and Child Health-NEUROFARBA-Pharmacology and Toxicology Section, University of Florence, Florence, Italy
| | - Nadia Mulinacci
- Department of Neuroscience, Psychology, Drug and Child Health-NEUROFARBA-Pharmaceutical and Nutraceutical Section, University of Florence and Multidisciplinary Centre for Research on food Sciences (M.C.R.F.S-Ce.R.A.), University of Florence, Florence, Italy
| | - Carla Ghelardini
- Department of Neuroscience, Psychology, Drug Research and Child Health-NEUROFARBA-Pharmacology and Toxicology Section, University of Florence, Florence, Italy
| |
Collapse
|
15
|
Balli D, Cecchi L, Pieraccini G, Venturi M, Galli V, Reggio M, Di Gioia D, Furlanetto S, Orlandini S, Innocenti M, Mulinacci N. Millet Fermented by Different Combinations of Yeasts and Lactobacilli: Effects on Phenolic Composition, Starch, Mineral Content and Prebiotic Activity. Foods 2023; 12:foods12040748. [PMID: 36832825 PMCID: PMC9956183 DOI: 10.3390/foods12040748] [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: 01/12/2023] [Revised: 02/03/2023] [Accepted: 02/06/2023] [Indexed: 02/11/2023] Open
Abstract
Millet is the sixth-highest yielding grain in the world and a staple crop for millions of people. Fermentation was applied in this study to improve the nutritional properties of pearl millet. Three microorganism combinations were tested: Saccharomyces boulardii (FPM1), Saccharomyces cerevisiae plus Campanilactobacillus paralimentarius (FPM2) and Hanseniaspora uvarum plus Fructilactobacillus sanfranciscensis (FPM3). All the fermentation processes led to an increase in minerals. An increase was observed for calcium: 254 ppm in FPM1, 282 ppm in FPM2 and 156 ppm in the unfermented sample. Iron increased in FPM2 and FPM3 (approx. 100 ppm) with respect the unfermented sample (71 ppm). FPM2 and FPM3 resulted in richer total phenols (up to 2.74 mg/g) compared to the unfermented sample (2.24 mg/g). Depending on the microorganisms, it was possible to obtain different oligopeptides with a mass cut off ≤10 kDalton that was not detected in the unfermented sample. FPM2 showed the highest resistant starch content (9.83 g/100 g) and a prebiotic activity on Bifidobacterium breve B632, showing a significant growth at 48 h and 72 h compared to glucose (p < 0.05). Millet fermented with Saccharomyces cerevisiae plus Campanilactobacillus paralimentarius can be proposed as a new food with improved nutritional properties to increase the quality of the diet of people who already use millet as a staple food.
Collapse
Affiliation(s)
- Diletta Balli
- Department of NEUROFARBA and Multidisciplinary Centre of Research on Food Sciences (M.C.R.F.S.-Ce.R.A), University of Florence, Via Ugo Schiff 6, 50019 Florence, Italy
| | - Lorenzo Cecchi
- Department of Agriculture, Food, Environment and Forestry (DAGRI), University of Florence, 50144 Florence, Italy
| | - Giuseppe Pieraccini
- Mass Spectrometry Center (CISM), University of Florence, Viale G. Pieraccini 6, 50139 Florence, Italy
| | - Manuel Venturi
- Department of Agriculture, Food, Environment and Forestry (DAGRI), University of Florence, 50144 Florence, Italy
| | - Viola Galli
- Department of Agriculture, Food, Environment and Forestry (DAGRI), University of Florence, 50144 Florence, Italy
| | - Marta Reggio
- Department of Agricultural and Food Sciences (DISTAL), University of Bologna, Viale Fanin 42, 40127 Bologna, Italy
| | - Diana Di Gioia
- Department of Agricultural and Food Sciences (DISTAL), University of Bologna, Viale Fanin 42, 40127 Bologna, Italy
| | - Sandra Furlanetto
- Department of Chemistry “Ugo Schiff”, University of Florence, Via Ugo Schiff 6, 50019 Florence, Italy
| | - Serena Orlandini
- Department of Chemistry “Ugo Schiff”, University of Florence, Via Ugo Schiff 6, 50019 Florence, Italy
| | - Marzia Innocenti
- Department of NEUROFARBA and Multidisciplinary Centre of Research on Food Sciences (M.C.R.F.S.-Ce.R.A), University of Florence, Via Ugo Schiff 6, 50019 Florence, Italy
| | - Nadia Mulinacci
- Department of NEUROFARBA and Multidisciplinary Centre of Research on Food Sciences (M.C.R.F.S.-Ce.R.A), University of Florence, Via Ugo Schiff 6, 50019 Florence, Italy
- Correspondence:
| |
Collapse
|
16
|
Bollati C, Marzorati S, Cecchi L, Bartolomei M, Li J, Bellumori M, d’Adduzio L, Verotta L, Piazza L, Arnoldi A, Mulinacci N, Lammi C. Valorization of the Antioxidant Effect of Mantua PGI Pear By-Product Extracts: Preparation, Analysis and Biological Investigation. Antioxidants (Basel) 2023; 12:antiox12010144. [PMID: 36671006 PMCID: PMC9854704 DOI: 10.3390/antiox12010144] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [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: 12/02/2022] [Revised: 12/30/2022] [Accepted: 01/03/2023] [Indexed: 01/11/2023] Open
Abstract
For improving the management of the production chain of PGI Mantua pears (which comprises many varieties, including Abate Fetel), applying the cardinal principles of circular economy and sustainability, the fruits with diseases or defects were recovered for producing dried rounds of pears from the Abate Fetel cultivar, a new product with high nutritional value that extends the remaining life. This process led to the production of secondary and residual by-products, which are mainly composed of the highest and lowest part of the fruits, comprising seeds, pulps, peels and petioles. Hence, this study was focused on the valorization of these secondary by-products of Abate Fetel pears through the production of pear extracts using traditional and "green" extraction methods that involve the use of supercritical CO2 fluid extraction. The produced extracts, together with a reference solvent-derived extract, were analyzed by HPLC-ESI-MS, and in parallel, their direct and cellular antioxidant activity were assessed. Evidence has indicated that all the tested extracts reduced the H2O2-induced reactive oxygen species (ROS), lipid peroxidation and nitric oxide (NO) levels, respectively, in human intestinal Caco-2 cells. Hence, this study clearly suggests that extracts obtained from Mantuan PGI pear by-products may be used as valuable sources of bioactive upcycled phytocomplex for the development of dietary supplements and/or functional foods.
Collapse
Affiliation(s)
- Carlotta Bollati
- Department of Pharmaceutical Sciences, University of Milan, 20133 Milan, Italy
| | - Stefania Marzorati
- Department of Environmental Science and Policy, Università degli Studi di Milano, 20133 Milan, Italy
| | - Lorenzo Cecchi
- Pharmaceutical and Nutraceutical Section, Department of Neuroscience, Psychology, Drug and Child Health, University of Florence, 50019 Florence, Italy
| | - Martina Bartolomei
- Department of Pharmaceutical Sciences, University of Milan, 20133 Milan, Italy
| | - Jianqiang Li
- Department of Pharmaceutical Sciences, University of Milan, 20133 Milan, Italy
| | - Maria Bellumori
- Pharmaceutical and Nutraceutical Section, Department of Neuroscience, Psychology, Drug and Child Health, University of Florence, 50019 Florence, Italy
| | - Lorenza d’Adduzio
- Department of Pharmaceutical Sciences, University of Milan, 20133 Milan, Italy
| | - Luisella Verotta
- Department of Environmental Science and Policy, Università degli Studi di Milano, 20133 Milan, Italy
| | - Laura Piazza
- Department of Environmental Science and Policy, Università degli Studi di Milano, 20133 Milan, Italy
| | - Anna Arnoldi
- Department of Pharmaceutical Sciences, University of Milan, 20133 Milan, Italy
| | - Nadia Mulinacci
- Pharmaceutical and Nutraceutical Section, Department of Neuroscience, Psychology, Drug and Child Health, University of Florence, 50019 Florence, Italy
| | - Carmen Lammi
- Department of Pharmaceutical Sciences, University of Milan, 20133 Milan, Italy
- Correspondence: ; Tel.: +39-02-5031-9372
| |
Collapse
|
17
|
Cecchi L, Parenti A, Bellumori M, Migliorini M, Mulinacci N, Guerrini L. Clustering monovarietal extra virgin olive oil according to sensory profile, volatile compounds and
k
‐mean algorithm. EUR J LIPID SCI TECH 2022. [DOI: 10.1002/ejlt.202200038] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- Lorenzo Cecchi
- Department of NEUROFARBA University of Florence Via Ugo Schiff 6 Sesto F.no Florence 50019 Italy
| | - Alessandro Parenti
- Department of Agricultural Food and Forestry Systems Management (DAGRI) University of Florence Piazzale Delle Cascine 16 Florence 50144 Italy
| | - Maria Bellumori
- Department of NEUROFARBA University of Florence Via Ugo Schiff 6 Sesto F.no Florence 50019 Italy
| | - Marzia Migliorini
- Carapelli Firenze S.p.A. Via Leonardo da Vinci 31, Tavarnelle Val di Pesa Firenze 50028 Italy
| | - Nadia Mulinacci
- Department of NEUROFARBA University of Florence Via Ugo Schiff 6 Sesto F.no Florence 50019 Italy
| | - Lorenzo Guerrini
- Dipartimento Territorio e Sistemi Agro‐Forestali (TESAF) Università degli Studi di Padova via dell'Università 16 PD Legnaro 35020 Italy
| |
Collapse
|
18
|
Cecchi L, Migliorini M, Giambanelli E, Cane A, Zanoni B, Canuti V, Mulinacci N, Melani F. Is the volatile compounds profile a suitable tool for authentication of virgin olive oils (Olea europaea L.) according to cultivars? A study by using HS-SPME-GC-MS and chemometrics. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.109092] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
|
19
|
Bartolomei M, Capriotti AL, Li Y, Bollati C, Li J, Cerrato A, Cecchi L, Pugliese R, Bellumori M, Mulinacci N, Laganà A, Arnoldi A, Lammi C. Exploitation of Olive (Olea europaea L.) Seed Proteins as Upgraded Source of Bioactive Peptides with Multifunctional Properties: Focus on Antioxidant and Dipeptidyl-Dipeptidase—IV Inhibitory Activities, and Glucagon-like Peptide 1 Improved Modulation. Antioxidants (Basel) 2022; 11:antiox11091730. [PMID: 36139804 PMCID: PMC9495363 DOI: 10.3390/antiox11091730] [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] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/06/2022] [Revised: 08/27/2022] [Accepted: 08/28/2022] [Indexed: 11/18/2022] Open
Abstract
Agri-food industry wastes and by-products include highly valuable components that can upgraded, providing low-cost bioactives or used as an alternative protein source. In this context, by-products from olive production and olive oil extraction process, i.e., seeds, can be fostered. In particular, this work was aimed at extracting and characterizing proteins for Olea europaea L. seeds and at producing two protein hydrolysates using alcalase and papain, respectively. Peptidomic analysis were performed, allowing to determine both medium- and short-sized peptides and to identify their potential biological activities. Moreover, an extensive characterization of the antioxidant properties of Olea europaea L. seed hydrolysates was carried out both in vitro by 2,2-diphenyl-1-picrylhydrazyl (DPPH), by ferric reducing antioxidant power (FRAP), and by 2,2′-Azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS) assays, respectively, and at cellular level by measuring the ability of these hydrolysates to significant reduce the H2O2-induced reactive oxygen species (ROS) and lipid peroxidation levels in human intestinal Caco-2 cells. The results of the both hydrolysates showed significant antioxidant properties by reducing the free radical scavenging activities up to 65.0 ± 0.1% for the sample hydrolyzed with alcalase and up to 75.7 ± 0.4% for the papain hydrolysates tested at 5 mg/mL, respectively. Moreover, similar values were obtained by the ABTS assays, whereas the FRAP increased up to 13,025.0 ± 241.5% for the alcalase hydrolysates and up to 12,462.5 ± 311.9% for the papain hydrolysates, both tested at 1 mg/mL. According to the in vitro results, both papain and alcalase hydrolysates restore the cellular ROS levels up 130.4 ± 4.24% and 128.5 ± 3.60%, respectively, at 0.1 mg/mL and reduce the lipid peroxidation levels up to 109.2 ± 7.95% and 73.0 ± 7.64%, respectively, at 1.0 mg/mL. In addition, results underlined that the same hydrolysates reduced the activity of dipeptidyl peptidase-IV (DPP-IV) in vitro and at cellular levels up to 42.9 ± 6.5% and 38.7 ± 7.2% at 5.0 mg/mL for alcalase and papain hydrolysates, respectively. Interestingly, they stimulate the release and stability of glucagon-like peptide 1 (GLP-1) hormone through an increase of its levels up to 660.7 ± 21.9 pM and 613.4 ± 39.1 pM for alcalase and papain hydrolysates, respectively. Based on these results, olive seed hydrolysates may represent new ingredients with antioxidant and anti-diabetic properties for the development of nutraceuticals and functional foods for the prevention of metabolic syndrome onset.
Collapse
Affiliation(s)
- Martina Bartolomei
- Department of Pharmaceutical Sciences, University of Milan, 20133 Milan, Italy
| | - Anna Laura Capriotti
- Department of Chemistry, Sapienza University of Rome, Piazzale Aldo Moro 5, 00185 Rome, Italy
| | - Yuchen Li
- Longping Biotech Co., Ltd., Sanya 572000, China
| | - Carlotta Bollati
- Department of Pharmaceutical Sciences, University of Milan, 20133 Milan, Italy
| | - Jianqiang Li
- Department of Pharmaceutical Sciences, University of Milan, 20133 Milan, Italy
| | - Andrea Cerrato
- Department of Chemistry, Sapienza University of Rome, Piazzale Aldo Moro 5, 00185 Rome, Italy
| | - Lorenzo Cecchi
- Department of Neuroscience, Psychology, Drug and Child Health, Pharmaceutical and Nutraceutical Section, University of Florence, 50019 Florence, Italy
| | - Raffaele Pugliese
- NeMO Lab, ASST Grande Ospedale Metropolitano Niguarda, 20162 Milan, Italy
| | - Maria Bellumori
- Department of Neuroscience, Psychology, Drug and Child Health, Pharmaceutical and Nutraceutical Section, University of Florence, 50019 Florence, Italy
| | - Nadia Mulinacci
- Department of Neuroscience, Psychology, Drug and Child Health, Pharmaceutical and Nutraceutical Section, University of Florence, 50019 Florence, Italy
| | - Aldo Laganà
- Department of Chemistry, Sapienza University of Rome, Piazzale Aldo Moro 5, 00185 Rome, Italy
| | - Anna Arnoldi
- Department of Pharmaceutical Sciences, University of Milan, 20133 Milan, Italy
| | - Carmen Lammi
- Department of Pharmaceutical Sciences, University of Milan, 20133 Milan, Italy
- Correspondence: ; Tel.: +39-02-50319372
| |
Collapse
|
20
|
Bellumori M, Zonfrillo B, Maggini V, Bogani P, Gallo E, Firenzuoli F, Mulinacci N, Innocenti M. Acmella oleracea (L.) R.K. Jansen: Alkylamides and phenolic compounds in aerial parts and roots of in vitro seedlings. J Pharm Biomed Anal 2022; 220:114991. [PMID: 35994943 DOI: 10.1016/j.jpba.2022.114991] [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] [Received: 04/01/2022] [Revised: 08/05/2022] [Accepted: 08/08/2022] [Indexed: 10/15/2022]
Abstract
Acmella oleracea L. is an edible and medicinal plant commonly known for its local anaesthetic effect induced by the alkylamide spilanthol. It is also rich of secondary metabolites of biological interest, mainly phenolic acids and glycosylated flavonoids. This study evaluated for the first time alkylamides and phenolic compounds in aerial parts and roots of seedlings grown in vitro and produced from single seed and from regenerating lines. The extracts obtained showed similar chemical profiles and the caffeic acid derivatives were the most abundant phenolic compounds. Spilanthol was prevalent in the aerial parts, especially in samples of seedlings obtained from regenerating lines, in which reached maximum value of 1.72 mg/g dried matter (DM). The roots contained a lower content of alkylamides, while showing twice as much total phenols (11.19 mg/g DM) as the aerial parts. A hexane fractionation step allowed to recover spilanthol and its derivatives in a concentrated extract, which reached a value of 63.4 mg/g dried extract in the aerial parts from seedlings from regenerating lines. Hydroalcoholic dried extracts showed high yields (30-45 % on dried matter) and those obtained from aerial parts contained up to 5.69 mg/g of spilanthol.
Collapse
Affiliation(s)
- Maria Bellumori
- Department of Neuroscience, Psychology, Drug Research and Child Health (NEUROFARBA), University of Florence, Italy
| | - Beatrice Zonfrillo
- Department of Neuroscience, Psychology, Drug Research and Child Health (NEUROFARBA), University of Florence, Italy
| | - Valentina Maggini
- CERFIT, Research and Innovation Center in Phytotherapy and Integrated Medicine, Careggi University Hospital, Florence, Italy; Department of Biology, University of Florence, Italy
| | | | - Eugenia Gallo
- CERFIT, Research and Innovation Center in Phytotherapy and Integrated Medicine, Careggi University Hospital, Florence, Italy
| | - Fabio Firenzuoli
- CERFIT, Research and Innovation Center in Phytotherapy and Integrated Medicine, Careggi University Hospital, Florence, Italy.
| | - Nadia Mulinacci
- Department of Neuroscience, Psychology, Drug Research and Child Health (NEUROFARBA), University of Florence, Italy
| | - Marzia Innocenti
- Department of Neuroscience, Psychology, Drug Research and Child Health (NEUROFARBA), University of Florence, Italy.
| |
Collapse
|
21
|
Balli D, Khatib M, Cecchi L, Adessi A, Melgarejo P, Nunes C, Coimbra MA, Mulinacci N. Pomegranate peel as a promising source of pectic polysaccharides: a multi-methodological analytical investigation. Food Chem 2022; 397:133550. [DOI: 10.1016/j.foodchem.2022.133550] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2021] [Revised: 05/30/2022] [Accepted: 06/19/2022] [Indexed: 11/04/2022]
|
22
|
Khatib M, Al-Tamimi A, Cecchi L, Adessi A, Innocenti M, Balli D, Mulinacci N. Phenolic compounds and polysaccharides in the date fruit (Phoenix dactylifera L.): Comparative study on five widely consumed Arabian varieties. Food Chem 2022; 395:133591. [PMID: 35780667 DOI: 10.1016/j.foodchem.2022.133591] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2021] [Revised: 06/20/2022] [Accepted: 06/26/2022] [Indexed: 11/24/2022]
Abstract
The study analysed polysaccharides and phenolic compounds in widely consumed but little studied date fruits varieties such as Sukkari, Ajwa, Segae, Barrny and Khalas harvested at Tamr stage. The total phenols were in similar amount in the five varieties and ranged from 20 to 50 mg/100 g DW. The decoction and successive centrifugation made it possible to collect two main polysaccharide fractions for all the selected fruits. For each variety the first fraction was more abundant, with a lower swelling capacity and a higher amount of galacturonic acid (28.3% to 40.1%). The second fraction was only soluble in alkaline solution, with an average galacturonic acid content of only 17%. The different structure of the two polysaccharide fractions was also confirmed by the composition in neutral sugars and the degrees of methylation and acetylation. The proposed extraction procedure could be applied for larger scale extraction of the date fruit polysaccharides.
Collapse
Affiliation(s)
- Mohamad Khatib
- Department of Neurofarba, Nutraceutical Section, University of Florence, Via Ugo Schiff 6, Sesto Fiorentino, Florence, Italy
| | - Amal Al-Tamimi
- Faculty of Science, Princess Nourah bint Abdulrahman University, Riyadh, Saudi Arabia
| | - Lorenzo Cecchi
- Department of Neurofarba, Nutraceutical Section, University of Florence, Via Ugo Schiff 6, Sesto Fiorentino, Florence, Italy
| | - Alessandra Adessi
- Department of Agriculture, Food, Environment and Forestry (DAGRI), University of Florence, 50144, Italy
| | - Marzia Innocenti
- Department of Neurofarba, Nutraceutical Section, University of Florence, Via Ugo Schiff 6, Sesto Fiorentino, Florence, Italy
| | - Diletta Balli
- Department of Neurofarba, Nutraceutical Section, University of Florence, Via Ugo Schiff 6, Sesto Fiorentino, Florence, Italy
| | - Nadia Mulinacci
- Department of Neurofarba, Nutraceutical Section, University of Florence, Via Ugo Schiff 6, Sesto Fiorentino, Florence, Italy.
| |
Collapse
|
23
|
Cecchi L, Migliorini M, Giambanelli E, Canuti V, Bellumori M, Mulinacci N, Zanoni B. Exploitation of virgin olive oil by-products (Olea europaea L.): phenolic and volatile compounds transformations phenomena in fresh two-phase olive pomace ('alperujo') under different storage conditions. J Sci Food Agric 2022; 102:2515-2525. [PMID: 34676895 PMCID: PMC9298029 DOI: 10.1002/jsfa.11593] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/11/2021] [Revised: 10/04/2021] [Accepted: 10/22/2021] [Indexed: 05/27/2023]
Abstract
BACKGROUND Much effort has recently been spent for re-using virgin olive oil by-products as nutraceutical ingredients for human diet thanks to their richness in bioactive phenols, but their management is not easy for producers. We aimed to provide useful information for a better management of fresh olive pomace before drying, by studying the phenolic and volatile compounds transformations phenomena of fresh olive pomace stored under different conditions planned to simulate controlled and uncontrolled temperature conditions in olive oil mills. RESULTS The evolution of the phenolic and volatile compounds was studied by high-performance liquid chromatography-diode array detector mass spectrometry (HPLC-DAD-MS) and headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS). The phenolic profile varied rapidly during storage: the verbascoside content decreased about 70% after 17 days even at 4 °C, while the content of simple phenols such as hydroxytyrosol and caffeic acid increased over time. The low temperature was able to slow down these phenomena. A total of 94 volatile organic compounds (VOCs) were detected in the fresh olive pomace, with a prevalence of lipoxygenase (LOX) VOCs (78%), mainly aldehydes (19 490.9 μg kg-1 ) despite the higher number of alcohols. A decrease in LOX volatiles and a quick development of the ones linked to off-flavors (carboxylic acids, alcohols, acetates) were observed, in particular after 4 days of storage at room temperature. Only storage at 4 °C allowed these phenomena to be slowed down. CONCLUSION To preserve the natural phenolic phytocomplex of fresh olive pomace before drying and to avoid off-flavors development, storage in open containers must be avoided and a short storage in cold rooms (7-10 days) is to be preferred. © 2021 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
Collapse
Affiliation(s)
- Lorenzo Cecchi
- Department of NEUROFARBAUniversity of FlorenceFlorenceItaly
| | | | | | - Valentina Canuti
- Department of AgriculturalFood and Forestry Systems Management (DAGRI), University of FlorenceFlorenceItaly
| | | | | | - Bruno Zanoni
- Department of AgriculturalFood and Forestry Systems Management (DAGRI), University of FlorenceFlorenceItaly
| |
Collapse
|
24
|
Balli D, Cecchi L, Pieraccini G, Innocenti M, Benedettelli S, Mulinacci N. What’s new on total phenols and γ-oryzanol derivatives in wheat? A comparison between modern and ancient varieties. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2022.104453] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
|
25
|
Akande T, Khatib M, Ola Salawu S, Afolabi Akindahunsi A, Di Cesare Mannelli L, Ghelardini C, Balli D, Cecchi L, Mulinacci N. 1H NMR and HPLC-DAD-MS for the characterization of ellagitannins and triterpenoids of less investigated Anogeissus leiocarpus DC (Combretaceae) stem bark. Food Chem 2021; 375:131813. [PMID: 34920307 DOI: 10.1016/j.foodchem.2021.131813] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2021] [Revised: 11/30/2021] [Accepted: 12/05/2021] [Indexed: 01/12/2023]
Abstract
Anogeissus leiocarpus DC is an evergreen tree, widely distributed in Asia and Africa. The stem bark is used in traditional medicine, and as chewing sticks and infusion. Nowadays, it is becoming increasingly important to define the phytochemical profile of less studied edible plants. Aim of this research was a first complete characterization of ellagitannins and triterpenoids profiles by HPLC-DAD-MS and 1H NMR and analyses. A total of 59 compounds were identified including 43 ellagitannins and 16 triterpenoids, mainly oleane derivatives and glycosylated forms. Among ellagitannins, roburin, vescalin and castalin were found for the first time. Tannins accounted for 38.9% whereas triterpenoids were 4.8%, both estimated on dry decoction. The decoction was preliminary tested against osteoarthritis in rats. The characterization of the main phytochemicals of Anogeissus leiocarpus DC stem bark decoction is a necessary step to evaluate nutraceutical properties, paving the way for possible food applications of this plant.
Collapse
Affiliation(s)
- Titilayo Akande
- Department of Biochemistry, College of Science, Federal University of Agriculture, P.M.B 2373 Makurdi, Benue State, Nigeria
| | - Mohamad Khatib
- Department of Neuroscience, Psychology, Drug and Child Health (NEUROFARBA), Pharmaceutical and Nutraceutical Section, University of Florence, Via Ugo Schiff 6, Sesto Fiorentino, FI, Italy
| | - Sule Ola Salawu
- Functional Foods and Nutraceuticals Unit, Department of Biochemistry, School of Sciences, Federal University of Technology, Akure, Ondo State, Nigeria
| | - Akintunde Afolabi Akindahunsi
- Functional Foods and Nutraceuticals Unit, Department of Biochemistry, School of Sciences, Federal University of Technology, Akure, Ondo State, Nigeria
| | - Lorenzo Di Cesare Mannelli
- Department of Neuroscience, Psychology, Drug Research and Child Health (NEUROFARBA), Pharmacology and Toxicology Section, Università degli Studi di Firenze, Viale G. Pieraccini 6, Florence 50139, Italy
| | - Carla Ghelardini
- Department of Neuroscience, Psychology, Drug Research and Child Health (NEUROFARBA), Pharmacology and Toxicology Section, Università degli Studi di Firenze, Viale G. Pieraccini 6, Florence 50139, Italy
| | - Diletta Balli
- Department of Neuroscience, Psychology, Drug and Child Health (NEUROFARBA), Pharmaceutical and Nutraceutical Section, University of Florence, Via Ugo Schiff 6, Sesto Fiorentino, FI, Italy
| | - Lorenzo Cecchi
- Department of Neuroscience, Psychology, Drug and Child Health (NEUROFARBA), Pharmaceutical and Nutraceutical Section, University of Florence, Via Ugo Schiff 6, Sesto Fiorentino, FI, Italy
| | - Nadia Mulinacci
- Department of Neuroscience, Psychology, Drug and Child Health (NEUROFARBA), Pharmaceutical and Nutraceutical Section, University of Florence, Via Ugo Schiff 6, Sesto Fiorentino, FI, Italy.
| |
Collapse
|
26
|
Xie P, Cecchi L, Bellumori M, Balli D, Giovannelli L, Huang L, Mulinacci N. Phenolic Compounds and Triterpenes in Different Olive Tissues and Olive Oil By-Products, and Cytotoxicity on Human Colorectal Cancer Cells: The Case of Frantoio, Moraiolo and Leccino Cultivars ( Olea europaea L.). Foods 2021; 10:foods10112823. [PMID: 34829103 PMCID: PMC8618932 DOI: 10.3390/foods10112823] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [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: 10/05/2021] [Revised: 11/02/2021] [Accepted: 11/13/2021] [Indexed: 12/16/2022] Open
Abstract
Phenolic and triterpenoid compounds of the olive tree are recognized as having a key role in health promotion, thanks to their multiple protective actions in humans. To expand the source of these bioactive compounds, the phenolic and triterpenoid profiles of leaf, branch, destoned fruit, destoned pomace, shell, seed, and extra virgin olive oil from the Frantoio, Leccino, and Moraiolo olive cultivars were simultaneously characterized by HPLC-DAD-MS. Overall, 43 molecules were quantitated and expressed on the obtained dry extracts. Oleuropein was mainly concentrated in branches (82.72 g/kg), fruits (55.79 g/kg), leaves (36.71 g/kg), and shells (1.26 g/kg), verbascoside (4.88 g/kg) in pomace, and nüzhenide 11-methyl oleoside (90.91 g/kg) in seeds. Among triterpenoids, which were absent in shells, the highest amount of oleanolic acid was found in olive leaves (11.88 g/kg). HCT-116 colorectal cells were chosen to assess the cytotoxicity of the dry extract, using the phytocomplex from Frantoio, which was the richest in phenols and triterpenoids. The IC50 was also determined for 13 pure molecules (phenols and terpenoids) detected in the extracts. The greatest inhibition on the cell’s proliferation was induced by the branch dry extract (IC50 88.25 μg/mL) and by ursolic acid (IC50 24 μM). A dose-dependent relationship was observed for the tested extracts.
Collapse
Affiliation(s)
- Pujun Xie
- Institute of Chemical Industry of Forest Products, CAF, Nanjing 210042, China; (P.X.); (L.H.)
- National Engineering Laboratory for Biomass Chemical Utilization, Nanjing 210042, China
- Key and Open Laboratory on Forest Chemical Engineering, SFA, Nanjing 210042, China
- Key Laboratory of Biomass Energy and Material, Nanjing 210042, China
- Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, Nanjing Forestry University, Nanjing 210037, China
| | - Lorenzo Cecchi
- Department of NEUROFARBA, Nutraceutical and Pharmaceutical Section, University of Florence, Via Ugo Schiff 6, Sesto Fiorentino, 50019 Florence, Italy; (L.C.); (M.B.); (D.B.)
| | - Maria Bellumori
- Department of NEUROFARBA, Nutraceutical and Pharmaceutical Section, University of Florence, Via Ugo Schiff 6, Sesto Fiorentino, 50019 Florence, Italy; (L.C.); (M.B.); (D.B.)
| | - Diletta Balli
- Department of NEUROFARBA, Nutraceutical and Pharmaceutical Section, University of Florence, Via Ugo Schiff 6, Sesto Fiorentino, 50019 Florence, Italy; (L.C.); (M.B.); (D.B.)
| | - Lisa Giovannelli
- Department of NEUROFARBA, Pharmacology and Toxicology Section, University of Florence, Viale Pieraccini 6, 50139 Florence, Italy;
| | - Lixin Huang
- Institute of Chemical Industry of Forest Products, CAF, Nanjing 210042, China; (P.X.); (L.H.)
- National Engineering Laboratory for Biomass Chemical Utilization, Nanjing 210042, China
- Key and Open Laboratory on Forest Chemical Engineering, SFA, Nanjing 210042, China
- Key Laboratory of Biomass Energy and Material, Nanjing 210042, China
- Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, Nanjing Forestry University, Nanjing 210037, China
| | - Nadia Mulinacci
- Department of NEUROFARBA, Nutraceutical and Pharmaceutical Section, University of Florence, Via Ugo Schiff 6, Sesto Fiorentino, 50019 Florence, Italy; (L.C.); (M.B.); (D.B.)
- Correspondence: ; Tel.: +39-0554573773
| |
Collapse
|
27
|
Lammi C, Bartolomei M, Bollati C, Cecchi L, Bellumori M, Sabato E, Giulio V, Mulinacci N, Arnoldi A. Phenolic Extracts from Extra Virgin Olive Oils Inhibit Dipeptidyl Peptidase IV Activity: In Vitro, Cellular, and In Silico Molecular Modeling Investigations. Antioxidants (Basel) 2021; 10:antiox10071133. [PMID: 34356366 PMCID: PMC8301156 DOI: 10.3390/antiox10071133] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [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: 06/08/2021] [Revised: 07/10/2021] [Accepted: 07/14/2021] [Indexed: 11/16/2022] Open
Abstract
Two extra virgin olive oil (EVOO) phenolic extracts (BUO and OMN) modulate DPP-IV activity. The in vitro DPP-IV activity assay was performed at the concentrations of 1, 10, 100, 500, and 1000 μg/mL, showing a dose-dependent inhibition by 6.8 ± 1.9, 17.4 ± 6.1, 37.9 ± 2.4, 57.8 ± 2.9, and 81 ± 1.4% for BUO and by 5.4 ± 1.7, 8.9 ± 0.4, 28.4 ± 7.2, 52 ± 1.3, and 77.5 ± 3.5% for OMN. Moreover, both BUO and OMN reduced the DPP-IV activity expressed by Caco-2 cells by 2.9 ± 0.7, 44.4 ± 0.7, 61.2 ± 1.8, and 85 ± 4.2% and by 3 ± 1.9, 35 ± 9.4, 60 ± 7.2, and 82 ± 2.8%, respectively, at the same doses. The concentration of the most abundant and representative secoiridoids within both extracts was analyzed by nuclear magnetic resonance (1H-NMR). Oleuropein, oleacein, oleocanthal, hydroxytyrosol, and tyrosol, tested alone, reduced the DPP-IV activity, with IC50 of 472.3 ± 21.7, 187 ± 11.4, 354.5 ± 12.7, 741.6 ± 35.7, and 1112 ± 55.6 µM, respectively. Finally, in silico molecular docking simulations permitted the study of the binding mode of these compounds.
Collapse
Affiliation(s)
- Carmen Lammi
- Department of Pharmaceutical Sciences, University of Milan, 20133 Milan, Italy; (M.B.); (C.B.); (E.S.); (V.G.); (A.A.)
- Correspondence: ; Tel.: +39-025-031-9372
| | - Martina Bartolomei
- Department of Pharmaceutical Sciences, University of Milan, 20133 Milan, Italy; (M.B.); (C.B.); (E.S.); (V.G.); (A.A.)
| | - Carlotta Bollati
- Department of Pharmaceutical Sciences, University of Milan, 20133 Milan, Italy; (M.B.); (C.B.); (E.S.); (V.G.); (A.A.)
| | - Lorenzo Cecchi
- Department of Neuroscience, Psychology, Drug and Child Health, Pharmaceutical and Nutraceutical Section, University of Florence, 50019 Florence, Italy; (L.C.); (M.B.); (N.M.)
| | - Maria Bellumori
- Department of Neuroscience, Psychology, Drug and Child Health, Pharmaceutical and Nutraceutical Section, University of Florence, 50019 Florence, Italy; (L.C.); (M.B.); (N.M.)
| | - Emanuela Sabato
- Department of Pharmaceutical Sciences, University of Milan, 20133 Milan, Italy; (M.B.); (C.B.); (E.S.); (V.G.); (A.A.)
| | - Vistoli Giulio
- Department of Pharmaceutical Sciences, University of Milan, 20133 Milan, Italy; (M.B.); (C.B.); (E.S.); (V.G.); (A.A.)
| | - Nadia Mulinacci
- Department of Neuroscience, Psychology, Drug and Child Health, Pharmaceutical and Nutraceutical Section, University of Florence, 50019 Florence, Italy; (L.C.); (M.B.); (N.M.)
| | - Anna Arnoldi
- Department of Pharmaceutical Sciences, University of Milan, 20133 Milan, Italy; (M.B.); (C.B.); (E.S.); (V.G.); (A.A.)
| |
Collapse
|
28
|
Bellumori M, Innocenti M, Congiu F, Cencetti G, Raio A, Menicucci F, Mulinacci N, Michelozzi M. Within-Plant Variation in Rosmarinus officinalis L. Terpenes and Phenols and Their Antimicrobial Activity against the Rosemary Phytopathogens Alternaria alternata and Pseudomonas viridiflava. Molecules 2021; 26:3425. [PMID: 34198771 PMCID: PMC8201224 DOI: 10.3390/molecules26113425] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [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: 04/23/2021] [Revised: 06/01/2021] [Accepted: 06/03/2021] [Indexed: 11/16/2022] Open
Abstract
This study investigated within-plant variability of the main bioactive compounds in rosemary (Rosmarinus officinalis L.). Volatile terpenes, including the enantiomeric distribution of monoterpenes, and phenols were analyzed in young and mature foliar, cortical and xylem tissues. In addition, antimicrobial activity of rosmarinic acid and selected terpenes was evaluated against two rosemary pathogens, Alternaria alternata and Pseudomonas viridiflava. Data showed that total concentration and relative contents of terpenes changed in relation to tissue source and age. Their highest total concentration was observed in the young leaves, followed by mature leaves, cortical and xylem tissues. Rosmarinic acid and carnosic acid contents did not show significant differences between leaf tissues of different ages, while young and mature samples showed variations in the content of four flavonoids. These results are useful for a more targeted harvesting of rosemary plants, in order to produce high-quality essential oils and phenolic extracts. Microbial tests showed that several terpenes and rosmarinic acid significantly inhibited the growth of typical rosemary pathogens. Overall, results on antimicrobial activity suggest the potential application of these natural compounds as biochemical markers in breeding programs aimed to select new chemotypes less susceptible to pathogen attacks, and as eco-friendly chemical alternatives to synthetic pesticides.
Collapse
Affiliation(s)
- Maria Bellumori
- Department of Neurofarba, Division of Pharmaceutical and Nutraceutical Sciences, University of Florence, Via U. Schiff 6, Sesto Fiorentino, 50019 Florence, Italy; (M.B.); (M.I.); (F.C.)
| | - Marzia Innocenti
- Department of Neurofarba, Division of Pharmaceutical and Nutraceutical Sciences, University of Florence, Via U. Schiff 6, Sesto Fiorentino, 50019 Florence, Italy; (M.B.); (M.I.); (F.C.)
| | - Federica Congiu
- Department of Neurofarba, Division of Pharmaceutical and Nutraceutical Sciences, University of Florence, Via U. Schiff 6, Sesto Fiorentino, 50019 Florence, Italy; (M.B.); (M.I.); (F.C.)
| | - Gabriele Cencetti
- Institute of Biosciences and Bioresources, National Research Council of Italy (CNR), Via Madonna del Piano 10, Sesto Fiorentino, 50019 Florence, Italy; (G.C.); (M.M.)
| | - Aida Raio
- Institute for Sustainable Plant Protection, National Research Council of Italy (CNR), Via Madonna del Piano 10, Sesto Fiorentino, 50019 Florence, Italy;
| | - Felicia Menicucci
- Institute for the Chemistry of OrganoMetallic Compounds, National Research Council of Italy (CNR), Via Madonna del Piano 10, Sesto Fiorentino, 50019 Florence, Italy;
| | - Nadia Mulinacci
- Department of Neurofarba, Division of Pharmaceutical and Nutraceutical Sciences, University of Florence, Via U. Schiff 6, Sesto Fiorentino, 50019 Florence, Italy; (M.B.); (M.I.); (F.C.)
| | - Marco Michelozzi
- Institute of Biosciences and Bioresources, National Research Council of Italy (CNR), Via Madonna del Piano 10, Sesto Fiorentino, 50019 Florence, Italy; (G.C.); (M.M.)
| |
Collapse
|
29
|
Bellumori M, De Marchi L, Mainente F, Zanoni F, Cecchi L, Innocenti M, Mulinacci N, Zoccatelli G. A by‐product from virgin olive oil production (pâté) encapsulated by fluid bed coating: evaluation of the phenolic profile after shelf‐life test and
in
vitro
gastrointestinal digestion. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15068] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Affiliation(s)
- Maria Bellumori
- Department of NEUROFARBA Division of Pharmaceutical and Nutraceutical Sciences University of Florence via U. Schiff 6, 50019 Sesto F.no Florence Italy
| | - Laura De Marchi
- Department of Biotechnology University of Verona Strada Le Grazie 15 Verona37134Italy
| | - Federica Mainente
- Department of Biotechnology University of Verona Strada Le Grazie 15 Verona37134Italy
| | | | - Lorenzo Cecchi
- Department of NEUROFARBA Division of Pharmaceutical and Nutraceutical Sciences University of Florence via U. Schiff 6, 50019 Sesto F.no Florence Italy
| | - Marzia Innocenti
- Department of NEUROFARBA Division of Pharmaceutical and Nutraceutical Sciences University of Florence via U. Schiff 6, 50019 Sesto F.no Florence Italy
| | - Nadia Mulinacci
- Department of NEUROFARBA Division of Pharmaceutical and Nutraceutical Sciences University of Florence via U. Schiff 6, 50019 Sesto F.no Florence Italy
| | - Gianni Zoccatelli
- Department of Biotechnology University of Verona Strada Le Grazie 15 Verona37134Italy
- Sphera Encapsulation Srl Verona37134Italy
| |
Collapse
|
30
|
Cecchi L, Migliorini M, Giambanelli E, Cane A, Mulinacci N, Zanoni B. Volatile Profile of Two-Phase Olive Pomace (Alperujo) by HS-SPME-GC-MS as a Key to Defining Volatile Markers of Sensory Defects Caused by Biological Phenomena in Virgin Olive Oil. J Agric Food Chem 2021; 69:5155-5166. [PMID: 33902289 PMCID: PMC8278492 DOI: 10.1021/acs.jafc.1c01157] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 02/24/2021] [Revised: 04/16/2021] [Accepted: 04/18/2021] [Indexed: 06/12/2023]
Abstract
An olive pomace from the two-phase decanter stored in different conditions was used as a model to simulate the detrimental biological phenomena occurring during olive oil processing and storage. A group of EVOO and defective oils were also analyzed. The volatile fraction was studied with HS-SPME-GC-MS; 127 volatiles were identified (55 of which tentatively identified) and evaluated over time. Seven volatiles were tentatively identified for the first time in olive oil; the role of C6 alcohols in detrimental biological phenomena was highlighted. Suitable volatile markers for defects of microbiological origin were defined, particularly the fusty/muddy sediment. They were then applied to olive oils with different quality categories; one of the markers was able to discriminate among EVOOs and all the defective samples, including the borderline ones. The marker was constituted by the sum of concentrations of 10 esters, 4 alcohols, 1 ketone, and 1 α-hydroxy-ketone but no carboxylic acids.
Collapse
Affiliation(s)
- Lorenzo Cecchi
- Department
of NEUROFARBA, University of Florence, Via Ugo Schiff 6, 50019 Sesto F.no, Florence, Italy
| | - Marzia Migliorini
- Carapelli
Firenze S.p.A., Via Leonardo
da Vinci 31, Tavarnelle Val di Pesa, 50028 Firenze, Italy
| | - Elisa Giambanelli
- Carapelli
Firenze S.p.A., Via Leonardo
da Vinci 31, Tavarnelle Val di Pesa, 50028 Firenze, Italy
| | - Anna Cane
- Carapelli
Firenze S.p.A., Via Leonardo
da Vinci 31, Tavarnelle Val di Pesa, 50028 Firenze, Italy
| | - Nadia Mulinacci
- Department
of NEUROFARBA, University of Florence, Via Ugo Schiff 6, 50019 Sesto F.no, Florence, Italy
| | - Bruno Zanoni
- Department
of Agricultural, Food and Forestry Systems Management (DAGRI), University of Florence, Piazzale Delle Cascine 16, 50144 Florence, Italy
| |
Collapse
|
31
|
Bellumori M, Angeloni G, Guerrini L, Masella P, Calamai L, Mulinacci N, Parenti A, Innocenti M. Effects of different stabilization techniques on the shelf life of cold brew coffee: Chemical composition, flavor profile and microbiological analysis. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111043] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
|
32
|
Balli D, Cecchi L, Innocenti M, Bellumori M, Mulinacci N. Food by-products valorisation: Grape pomace and olive pomace (pâté) as sources of phenolic compounds and fiber for enrichment of tagliatelle pasta. Food Chem 2021; 355:129642. [PMID: 33799243 DOI: 10.1016/j.foodchem.2021.129642] [Citation(s) in RCA: 32] [Impact Index Per Article: 10.7] [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: 12/19/2020] [Revised: 02/24/2021] [Accepted: 03/15/2021] [Indexed: 01/10/2023]
Abstract
Wine and olive oil making by-products are rich sources of bioactive compounds suitable for new healthy recipes of staple foods. In this study, the profile of pasta (tagliatelle) fortified with 7% of grape pomace (GP) or olive pomace (pâté, OP) was studied, focusing on phenolic compounds after cooking. The enriched tagliatelle retained the same monoglycosylated and acetylated anthocyanins found in grape pomace. The fortified tagliatelle with a new milling by-product called pâté retained hydroxytyrosol after cooking (6.6 mg/100 g). In both the two types of enriched tagliatelle the fiber content increased of approx. 3%, while the added phenols retained after cooking by tagliatelle fortified with GP and OP were 6.21 mg/100 g and 9 mg/100 g, respectively. The fortified tagliatelle retained a good cooking resistance and a good texture after cooking, thus enhancing the nutritional profile of pasta, a staple food usually characterized by a negligible amount of phenolic compounds and fiber.
Collapse
Affiliation(s)
- Diletta Balli
- Department of NEUROFARBA, Nutraceutical Section, University of Florence, Via Ugo Schiff 6, 50019 Sesto Fiorentino, Italy
| | - Lorenzo Cecchi
- Department of NEUROFARBA, Nutraceutical Section, University of Florence, Via Ugo Schiff 6, 50019 Sesto Fiorentino, Italy.
| | - Marzia Innocenti
- Department of NEUROFARBA, Nutraceutical Section, University of Florence, Via Ugo Schiff 6, 50019 Sesto Fiorentino, Italy
| | - Maria Bellumori
- Department of NEUROFARBA, Nutraceutical Section, University of Florence, Via Ugo Schiff 6, 50019 Sesto Fiorentino, Italy
| | - Nadia Mulinacci
- Department of NEUROFARBA, Nutraceutical Section, University of Florence, Via Ugo Schiff 6, 50019 Sesto Fiorentino, Italy
| |
Collapse
|
33
|
Cecchi L, Migliorini M, Mulinacci N. Virgin Olive Oil Volatile Compounds: Composition, Sensory Characteristics, Analytical Approaches, Quality Control, and Authentication. J Agric Food Chem 2021; 69:2013-2040. [PMID: 33591203 DOI: 10.1021/acs.jafc.0c07744] [Citation(s) in RCA: 43] [Impact Index Per Article: 14.3] [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: 06/12/2023]
Abstract
Volatile organic compounds strongly contribute to both the positive and negative sensory attributes of virgin olive oil, and more and more studies have been published in recent years focusing on several aspects regarding these molecules. This Review is aimed at giving an overview on the state of the art about the virgin olive oil volatile compounds. Particular emphasis was given to the composition of the volatile fraction, the analytical issues and approaches for analysis, the sensory characteristics and interaction with phenolic compounds, and the approaches for supporting the Panel Test in virgin olive oil classification and in authentication of the botanical and geographic origin based on volatile compounds. A pair of detailed tables with a total of approximately 700 volatiles identified or tentatively identified to date and tables dealing with analytical procedures, sensory characteristics of volatiles, and specific chemometric approaches for quality assessment are also provided.
Collapse
Affiliation(s)
- Lorenzo Cecchi
- Department of NEUROFARBA, Pharmaceutical and Nutraceutical Section, University of Florence, Via Ugo Schiff 6, 50019 Sesto F.no, Florence, Italy
| | - Marzia Migliorini
- Carapelli Firenze S.p.A., Via Leonardo da Vinci 31, 50028 Tavarnelle Val di Pesa, Florence, Italy
| | - Nadia Mulinacci
- Department of NEUROFARBA, Pharmaceutical and Nutraceutical Section, University of Florence, Via Ugo Schiff 6, 50019 Sesto F.no, Florence, Italy
| |
Collapse
|
34
|
Beani L, Mariotti Lippi M, Mulinacci N, Manfredini F, Cecchi L, Giuliani C, Tani C, Meriggi N, Cavalieri D, Cappa F. Altered feeding behavior and immune competence in paper wasps: A case of parasite manipulation? PLoS One 2020; 15:e0242486. [PMID: 33326432 PMCID: PMC7743958 DOI: 10.1371/journal.pone.0242486] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/18/2020] [Accepted: 11/03/2020] [Indexed: 12/11/2022] Open
Abstract
Paper wasps (Polistes dominula), parasitized by the strepsipteran Xenos vesparum, are castrated and desert the colony to gather on plants where the parasite mates and releases primary larvae, thus completing its lifecycle. One of these plants is the trumpet creeper Campsis radicans: in a previous study the majority of all wasps collected from this plant were parasitized and focused their foraging activity on C. radicans buds. The unexpected prevalence and unusual feeding strategy prompted us to investigate the influence of this plant on wasp behavior and physiology through a multidisciplinary approach. First, in a series of laboratory bioassays, we observed that parasitized wasps spent more time than non-parasitized ones on fresh C. radicans buds, rich of extra-floral nectaries (EFNs), while the same wasps ignored treated buds that lacked nectar drops. Then, we described the structure and ultra-structure of EFNs secreting cells, compatible with the synthesis of phenolic compounds. Subsequently, we analysed extracts from different bud tissues by HPLC-DAD-MS and found that verbascoside was the most abundant bioactive molecule in those tissues rich in EFNs. Finally, we tested the immune-stimulant properties of verbascoside, as the biochemical nature of this compound indicates it might function as an antibacterial and antioxidant. We measured bacterial clearance in wasps, as a proxy for overall immune competence, and observed that it was enhanced after administration of verbascoside-even more so if the wasp was parasitized. We hypothesize that the parasite manipulates wasp behavior to preferentially feed on C. radicans EFNs, since the bioactive properties of verbascoside likely increase host survival and thus the parasite own fitness.
Collapse
Affiliation(s)
- Laura Beani
- Dipartimento di Biologia, Università di Firenze, Firenze, Italia
- * E-mail: (LB); (DC)
| | | | - Nadia Mulinacci
- Dipartimento di NEUROFARBA, Università di Firenze, Firenze, Italia
| | - Fabio Manfredini
- School of Biological Sciences, Royal Holloway University of London, Egham, United Kingdom
- School of Biological Sciences, University of Aberdeen, Aberdeen, United Kingdom
| | - Lorenzo Cecchi
- Dipartimento di NEUROFARBA, Università di Firenze, Firenze, Italia
| | - Claudia Giuliani
- Dipartimento di Scienze Farmaceutiche, Università degli Studi di Milano, Milano, Italia
| | - Corrado Tani
- Dipartimento di NEUROFARBA, Università di Firenze, Firenze, Italia
| | - Niccolò Meriggi
- Dipartimento di Biologia, Università di Firenze, Firenze, Italia
| | - Duccio Cavalieri
- Dipartimento di Biologia, Università di Firenze, Firenze, Italia
- * E-mail: (LB); (DC)
| | - Federico Cappa
- Dipartimento di Biologia, Università di Firenze, Firenze, Italia
| |
Collapse
|
35
|
Parisio C, Lucarini E, Micheli L, Toti A, Bellumori M, Cecchi L, Calosi L, Bani D, Di Cesare Mannelli L, Mulinacci N, Ghelardini C. Extra virgin olive oil and related by-products (Olea europaea L.) as natural sources of phenolic compounds for abdominal pain relief in gastrointestinal disorders in rats. Food Funct 2020; 11:10423-10435. [PMID: 33237043 DOI: 10.1039/d0fo02293d] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Abstract
Management of abdominal pain, a common symptom of IBDs and IBS, is still a clinical problem. Extra virgin olive oil (EVOO), a main component of the Mediterranean diet, shows positive effects on chronic inflammation in IBDs. In this study, the effect of the oral administration of EVOO (3 mL) and two olive milling by-products, DPA (300 mg kg-1) and DRF (300 mg kg-1), on preventing the development of abdominal pain in a DNBS-induced colitis model in rats was evaluated. The doses were chosen with the aim of simulating a plausible daily intake in humans. DPA and EVOO treatments significantly reduced the abdominal viscero-motor response to colon-rectal distension at 2 and 3 mL of balloon distension volume, both 7 and 14 days after the DNBS-injection. DRF showed efficacy in the reduction of visceral hypersensitivity only with 3 mL balloon inflation. In awake animals, DPA and DRF reduced pain perception (evaluated as abdominal withdrawal reflex) with all balloon distension volumes, while EVOO was effective only with higher distension volumes. Fourteen days after the DNBS-injection, all samples reduced the macroscopic intestinal damage (quantified as the macroscopic damage score) also showing, at the microscopic level, a reduction of the inflammatory infiltrate (quantified by hematoxylin and eosin analysis), fibrosis (highlighted by picrosirius red staining), the increase in mast cells and their degranulation (analyzed by triptase immunohistochemistry). This is the first report on the promotion of abdominal pain relief in a rat model obtained administering EVOO and two derived by-products. Our results suggest a protective role of phenol-rich EVOO and milling by-products, which may be proposed as food ingredients for novel functional foods.
Collapse
Affiliation(s)
- Carmen Parisio
- Department of Neuroscience, Psychology, Drug Research and Child Health - NEUROFARBA - Pharmacology and Toxicology Section, University of Florence, Viale Pieraccini 6, 50139, Florence, Italy.
| | | | | | | | | | | | | | | | | | | | | |
Collapse
|
36
|
Dinu M, Pagliai G, Scavone F, Bellumori M, Cecchi L, Nediani C, Maggini N, Sofi F, Giovannelli L, Mulinacci N. Effects of an Olive By-Product Called Pâté on Cardiovascular Risk Factors. J Am Coll Nutr 2020; 40:617-623. [DOI: 10.1080/07315724.2020.1813060] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
Affiliation(s)
- Monica Dinu
- Department of Experimental and Clinical Medicine, University of Florence, Florence, Italy
| | - Giuditta Pagliai
- Department of Experimental and Clinical Medicine, University of Florence, Florence, Italy
| | - Francesca Scavone
- Department of Neurosciences, Psychology, Drug Research and Child Health (NEUROFARBA), University of Florence, Florence, Italy
| | - Maria Bellumori
- Department of Neurosciences, Psychology, Drug Research and Child Health (NEUROFARBA), University of Florence, Florence, Italy
| | - Lorenzo Cecchi
- Department of Neurosciences, Psychology, Drug Research and Child Health (NEUROFARBA), University of Florence, Florence, Italy
| | - Chiara Nediani
- Department of Experimental and Clinical Biomedical Sciences “Mario Serio”, University of Florence, Florence, Italy
| | - Niccolò Maggini
- Department of Experimental and Clinical Medicine, University of Florence, Florence, Italy
| | - Francesco Sofi
- Department of Experimental and Clinical Medicine, University of Florence, Florence, Italy
- Don Carlo Gnocchi Foundation, Onlus IRCCS, Florence, Italy
| | - Lisa Giovannelli
- Department of Neurosciences, Psychology, Drug Research and Child Health (NEUROFARBA), University of Florence, Florence, Italy
| | - Nadia Mulinacci
- Department of Neurosciences, Psychology, Drug Research and Child Health (NEUROFARBA), University of Florence, Florence, Italy
| |
Collapse
|
37
|
Lammi C, Mulinacci N, Cecchi L, Bellumori M, Bollati C, Bartolomei M, Franchini C, Clodoveo ML, Corbo F, Arnoldi A. Virgin Olive Oil Extracts Reduce Oxidative Stress and Modulate Cholesterol Metabolism: Comparison between Oils Obtained with Traditional and Innovative Processes. Antioxidants (Basel) 2020; 9:antiox9090798. [PMID: 32867071 PMCID: PMC7555338 DOI: 10.3390/antiox9090798] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [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: 07/26/2020] [Revised: 08/17/2020] [Accepted: 08/24/2020] [Indexed: 01/02/2023] Open
Abstract
This study was aimed at demonstrating the substantial equivalence of two extra virgin olive oil samples extracted from the same batch of Coratina olives with (OMU) or without (OMN) using ultrasound technology, by performing chemical, biochemical, and cellular investigations. The volatile organic compounds compositions and phenolic profiles were very similar, showing that, while increasing the extraction yields, the innovative process does not change these features. The antioxidant and hypocholesterolemic activities of the extra virgin olive oil (EVOO) phenol extracts were also preserved, since OMU and OMN had equivalent abilities to scavenge the 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS) radicals in vitro and to protect HepG2 cells from oxidative stress induced by H2O2, reducing intracellular reactive oxygen species (ROS) and lipid peroxidation levels. In addition, by inhibiting 3-hydroxy-3-methylglutarylcoenzyme a reductase, both samples modulated the low-density lipoprotein receptor (LDLR) pathway leading to increased LDLR protein levels and activity.
Collapse
Affiliation(s)
- Carmen Lammi
- Department of Pharmaceutical Sciences, University of Milan, 20133 Milan, Italy; (C.B.); (M.B.); (A.A.)
- Correspondence: ; Tel.: +39-025-031-9372
| | - Nadia Mulinacci
- Department of Neuroscience, Psychology, Drug and Child Health, Pharmaceutical and Nutraceutical Section, University of Florence, 50019 Florence, Italy; (N.M.); (L.C.); (M.B.)
| | - Lorenzo Cecchi
- Department of Neuroscience, Psychology, Drug and Child Health, Pharmaceutical and Nutraceutical Section, University of Florence, 50019 Florence, Italy; (N.M.); (L.C.); (M.B.)
| | - Maria Bellumori
- Department of Neuroscience, Psychology, Drug and Child Health, Pharmaceutical and Nutraceutical Section, University of Florence, 50019 Florence, Italy; (N.M.); (L.C.); (M.B.)
| | - Carlotta Bollati
- Department of Pharmaceutical Sciences, University of Milan, 20133 Milan, Italy; (C.B.); (M.B.); (A.A.)
| | - Martina Bartolomei
- Department of Pharmaceutical Sciences, University of Milan, 20133 Milan, Italy; (C.B.); (M.B.); (A.A.)
| | - Carlo Franchini
- Department of Pharmacy-Pharmaceutical Sciences, University Aldo Moro Bari, 70125 Bari, Italy; (C.F.); (F.C.)
| | - Maria Lisa Clodoveo
- Interdisciplinary Department of Medicine, University Aldo Moro Bari, 70125 Bari, Italy;
| | - Filomena Corbo
- Department of Pharmacy-Pharmaceutical Sciences, University Aldo Moro Bari, 70125 Bari, Italy; (C.F.); (F.C.)
| | - Anna Arnoldi
- Department of Pharmaceutical Sciences, University of Milan, 20133 Milan, Italy; (C.B.); (M.B.); (A.A.)
| |
Collapse
|
38
|
Vasarri M, Ramazzotti M, Tiribilli B, Barletta E, Pretti C, Mulinacci N, Degl’Innocenti D. The In Vitro Anti-amyloidogenic Activity of the Mediterranean Red Seaweed Halopithys Incurva. Pharmaceuticals (Basel) 2020; 13:ph13080185. [PMID: 32784616 PMCID: PMC7465926 DOI: 10.3390/ph13080185] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [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: 07/06/2020] [Revised: 07/30/2020] [Accepted: 08/05/2020] [Indexed: 12/17/2022] Open
Abstract
Neurodegenerative diseases are generally characterized by the presence of neurotoxic amyloid aggregates underlying progressive neuronal death. Since ancient times, natural compounds have been used as curative agents for human health. Amyloid research is constantly looking for safe natural molecules capable of blocking toxic amyloid aggregates’ formation. From the marine environment, seaweeds are recognized as rich reservoirs of molecules with multiple bioactivities, including the anti-amyloidogenic activity. Here, hydroalcoholic extracts of two seasonal samples of the Mediterranean red seaweed Halophytis incurva (HIEs) were characterized by the HPLC-DAD-MS analysis. The H. incurva anti-amyloidogenic role was explored by incubating both HIEs with hen egg white lysozyme (HEWL), a well-known protein model widely used in amyloid aggregation experiments. The aggregation kinetics and morphological analysis of amyloid aggregates were performed by ThT and AFM analysis, respectively, while their cytotoxicity on SH-SY5Y human neuroblastoma cells was examined by MTT assay. HIEs showed a different efficacy, probably dependent on their metabolic composition, both in inhibiting amyloid fibrillation and in obtaining short and less toxic pre-fibrillary aggregates. Overall, this work sheds light, for the first time, on a Mediterranean red seaweed as a promising renewable resource of bioactive compounds, potentially useful in preventing the formation of toxic amyloid aggregates.
Collapse
Affiliation(s)
- Marzia Vasarri
- Department of Experimental and Clinical Biomedical Sciences, University of Florence, Viale Morgagni 50, 50134 Florence, Italy; (M.V.); (M.R.); (E.B.)
| | - Matteo Ramazzotti
- Department of Experimental and Clinical Biomedical Sciences, University of Florence, Viale Morgagni 50, 50134 Florence, Italy; (M.V.); (M.R.); (E.B.)
| | - Bruno Tiribilli
- Institute for Complex Systems-National Research Council (ISC-CNR), Via Madonna del piano 10, 50019 Sesto Fiorentino, Florence, Italy;
| | - Emanuela Barletta
- Department of Experimental and Clinical Biomedical Sciences, University of Florence, Viale Morgagni 50, 50134 Florence, Italy; (M.V.); (M.R.); (E.B.)
| | - Carlo Pretti
- Department of Veterinary Sciences, University of Pisa, Viale delle Piagge 2, 56124 Pisa, Italy;
- Interuniversity Center of Marine Biology and Applied Ecology “G. Bacci” (CIBM), Viale N. Sauro 4, 57128 Livorno, Italy
| | - Nadia Mulinacci
- Department of NEUROFARBA, Nutraceutical section, University of Florence, Via Ugo Schiff 6, 50019 Sesto Fiorentino, Italy;
| | - Donatella Degl’Innocenti
- Department of Experimental and Clinical Biomedical Sciences, University of Florence, Viale Morgagni 50, 50134 Florence, Italy; (M.V.); (M.R.); (E.B.)
- Interuniversity Center of Marine Biology and Applied Ecology “G. Bacci” (CIBM), Viale N. Sauro 4, 57128 Livorno, Italy
- Correspondence:
| |
Collapse
|
39
|
Bellumori M, Chasquibol Silva NA, Vilca L, Andrenelli L, Cecchi L, Innocenti M, Balli D, Mulinacci N. A Study on the Biodiversity of Pigmented Andean Potatoes: Nutritional Profile and Phenolic Composition. Molecules 2020; 25:molecules25143169. [PMID: 32664446 PMCID: PMC7397087 DOI: 10.3390/molecules25143169] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [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: 06/17/2020] [Revised: 07/09/2020] [Accepted: 07/09/2020] [Indexed: 11/25/2022] Open
Abstract
The characterization of six varieties of native Andean potatoes with a wide biodiversity in tuber shape, flesh, and skin color was performed, through the determination of their proximate composition, mineral content, and phenolic profile. Minerals concentration revealed significant genotypic variation. Potassium was the most abundant element in all varieties, ranging from 7272.9 to 13,059.9 µg/g and from 12,418 to 17,388.6 µg/g dried weight for the flesh and skin samples, respectively. Iron content was relevant, ranging from 20.5 to 39.9 µg/g and from 112.2 to 288.8 µg/g dried weight in flesh and skin samples, respectively. Phenolic compounds were consistently higher in the skin than in the flesh. The total content varied greatly from 19.5 to 2015.3 µg/g and from 1592.3 to 14807.3 µg/g dried weight for flesh and skin tissues, respectively. 5-caffeoylquinic acid was 74% of the total phenolic acids. Different pattern of anthocyanins was found, depending on the color of the variety; the red genotypes contained predominantly pelargonidin derivatives, while the purple samples had petunidin as a major anthocyanidin. This study increases the knowledge of the composition of the local Andean varieties (which are only scarcely studied so far), helping to enhance these genotypes and the conservation of biodiversity.
Collapse
Affiliation(s)
- Maria Bellumori
- Department of NEUROFARBA, University of Florence, Nutraceutical and Pharmaceutical section, via U. Schiff 6, Sesto F.no, 50019 Florence, Italy; (M.B.); (L.C.); (M.I.); (D.B.)
| | - Nancy A. Chasquibol Silva
- Center of Studies and Innovation of Functional Foods (CEIAF), Faculty of Industrial Engineering, Institute of Scientific Research, IDIC, University of Lima, Avda. Javier Prado Este, 4600 Surco, Lima 33, Peru; (N.A.C.S.); (L.V.)
| | - Laida Vilca
- Center of Studies and Innovation of Functional Foods (CEIAF), Faculty of Industrial Engineering, Institute of Scientific Research, IDIC, University of Lima, Avda. Javier Prado Este, 4600 Surco, Lima 33, Peru; (N.A.C.S.); (L.V.)
| | - Luisa Andrenelli
- Department of Agriculture, Food, Environment and Forestry University of Florence, Piazzale delle Cascine 18, 50144 Florence, Italy;
| | - Lorenzo Cecchi
- Department of NEUROFARBA, University of Florence, Nutraceutical and Pharmaceutical section, via U. Schiff 6, Sesto F.no, 50019 Florence, Italy; (M.B.); (L.C.); (M.I.); (D.B.)
| | - Marzia Innocenti
- Department of NEUROFARBA, University of Florence, Nutraceutical and Pharmaceutical section, via U. Schiff 6, Sesto F.no, 50019 Florence, Italy; (M.B.); (L.C.); (M.I.); (D.B.)
| | - Diletta Balli
- Department of NEUROFARBA, University of Florence, Nutraceutical and Pharmaceutical section, via U. Schiff 6, Sesto F.no, 50019 Florence, Italy; (M.B.); (L.C.); (M.I.); (D.B.)
| | - Nadia Mulinacci
- Department of NEUROFARBA, University of Florence, Nutraceutical and Pharmaceutical section, via U. Schiff 6, Sesto F.no, 50019 Florence, Italy; (M.B.); (L.C.); (M.I.); (D.B.)
- Correspondence: ; Tel.: +39-0554573773
| |
Collapse
|
40
|
Cecchi L, Guerrini L, Bellumori M, Balli D, Xie P, Parenti A, Mulinacci N. Optimization of the production process of dried unripe olives (Olea europaea L.) as a nutraceutical ingredient naturally rich in phenolic compounds. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109569] [Citation(s) in RCA: 1] [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: 12/31/2022]
|
41
|
Parisio C, Lucarini E, Micheli L, Toti A, Khatib M, Mulinacci N, Calosi L, Bani D, Di Cesare Mannelli L, Ghelardini C. Pomegranate Mesocarp against Colitis-Induced Visceral Pain in Rats: Effects of a Decoction and Its Fractions. Int J Mol Sci 2020; 21:E4304. [PMID: 32560291 PMCID: PMC7353021 DOI: 10.3390/ijms21124304] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [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: 05/30/2020] [Revised: 06/15/2020] [Accepted: 06/15/2020] [Indexed: 12/12/2022] Open
Abstract
The management of chronic visceral pain related to Inflammatory Bowel Diseases or Irritable Bowel Syndrome is still a clinical problem and new therapeutic strategies continue to be investigated. In the present study, the efficacy of a pomegranate decoction and of its polysaccharide and ellagitannin components in preventing the development of colitis-induced abdominal pain in rats was evaluated. After colitis induction by 2,4-dinitrobenzenesulfonic acid (DNBS), the pomegranate decoction (300 mg kg-1), polysaccharides (300 mg kg-1), and ellagitannins (45 mg kg-1) were orally administered for 14 days. Repeated treatment with decoction reduced visceral hypersensitivity in the colitic animals both at 7 and 14 days. Similar efficacy was shown by polysaccharides, but with lower potency. Ellagitannins administered at dose equivalent to decoction content showed higher efficacy in reducing the development of visceral pain. Macroscopic and microscopic evaluations performed on the colon 14 days after the damage showed that all three preparations reduced the overall amount of mast cells, the number of degranulated mast cells, and the density of collagen fibers in the mucosal stroma. Although ellagitannins seem to be responsible for most of the beneficial effects of pomegranate on DNBS-induced colitis, the polysaccharides support and enhance its effect. Therefore, pomegranate mesocarp preparations could represent a complementary approach to conventional therapies for promoting abdominal pain relief.
Collapse
Affiliation(s)
- Carmen Parisio
- Department of Neuroscience, Psychology, Drug Research and Child Health-NEUROFARBA-Pharmacology and Toxicology Section, University of Florence, Viale Pieraccini 6, 50139 Florence, Italy; (C.P.); (E.L.); (L.M.); (A.T.); (C.G.)
| | - Elena Lucarini
- Department of Neuroscience, Psychology, Drug Research and Child Health-NEUROFARBA-Pharmacology and Toxicology Section, University of Florence, Viale Pieraccini 6, 50139 Florence, Italy; (C.P.); (E.L.); (L.M.); (A.T.); (C.G.)
| | - Laura Micheli
- Department of Neuroscience, Psychology, Drug Research and Child Health-NEUROFARBA-Pharmacology and Toxicology Section, University of Florence, Viale Pieraccini 6, 50139 Florence, Italy; (C.P.); (E.L.); (L.M.); (A.T.); (C.G.)
| | - Alessandra Toti
- Department of Neuroscience, Psychology, Drug Research and Child Health-NEUROFARBA-Pharmacology and Toxicology Section, University of Florence, Viale Pieraccini 6, 50139 Florence, Italy; (C.P.); (E.L.); (L.M.); (A.T.); (C.G.)
| | - Mohamad Khatib
- Department of Neuroscience, Psychology, Drug Research and Child Health-NEUROFARBA-Pharmaceutical and Nutraceutical Division, University of Florence, Via Ugo Schiff 6, 50019 Florence, Italy; (M.K.); (N.M.)
| | - Nadia Mulinacci
- Department of Neuroscience, Psychology, Drug Research and Child Health-NEUROFARBA-Pharmaceutical and Nutraceutical Division, University of Florence, Via Ugo Schiff 6, 50019 Florence, Italy; (M.K.); (N.M.)
| | - Laura Calosi
- Department of Experimental & Clinical Medicine, Section of Anatomy & Histology & Research Unit of Histology & Embryology, University of Florence, Viale Pieraccini 6, 50139 Florence, Italy; (L.C.); (D.B.)
| | - Daniele Bani
- Department of Experimental & Clinical Medicine, Section of Anatomy & Histology & Research Unit of Histology & Embryology, University of Florence, Viale Pieraccini 6, 50139 Florence, Italy; (L.C.); (D.B.)
| | - Lorenzo Di Cesare Mannelli
- Department of Neuroscience, Psychology, Drug Research and Child Health-NEUROFARBA-Pharmacology and Toxicology Section, University of Florence, Viale Pieraccini 6, 50139 Florence, Italy; (C.P.); (E.L.); (L.M.); (A.T.); (C.G.)
| | - Carla Ghelardini
- Department of Neuroscience, Psychology, Drug Research and Child Health-NEUROFARBA-Pharmacology and Toxicology Section, University of Florence, Viale Pieraccini 6, 50139 Florence, Italy; (C.P.); (E.L.); (L.M.); (A.T.); (C.G.)
| |
Collapse
|
42
|
Balli D, Cecchi L, Khatib M, Bellumori M, Cairone F, Carradori S, Zengin G, Cesa S, Innocenti M, Mulinacci N. Characterization of Arils Juice and Peel Decoction of Fifteen Varieties of Punica granatum L.: A Focus on Anthocyanins, Ellagitannins and Polysaccharides. Antioxidants (Basel) 2020; 9:E238. [PMID: 32183156 PMCID: PMC7139709 DOI: 10.3390/antiox9030238] [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] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2020] [Revised: 03/10/2020] [Accepted: 03/12/2020] [Indexed: 11/16/2022] Open
Abstract
Pomegranate is receiving renewed commercial and scientific interest, therefore a deeper knowledge of the chemical composition of the fruits of less studied varieties is required. In this work, juices from arils and decoctions from mesocarp plus exocarp were prepared from fifteen varieties. Samples were submitted to High Performance Liquid Chromatography-Diode Array Detector-Mass Spectrometry, spectrophotometric and colorimetric CIEL*a*b* analyses. Antioxidant, antiradical and metal chelating properties, inhibitory activity against tyrosinase and α-amylase enzymes were also evaluated. All varieties presented the same main phenols; anthocyanins and ellagitannins were widely variable among varieties, with the richest anthocyanin content in the juices from the Wonderful and Soft Seed Maule varieties (approx. 660 mg/L) and the highest ellagitannin content in the peel of the Black variety (approx. 133 mg/g dry matter). A good correlation was shown between the colour hue and the delphinidin/cyanidin ratio in juices (R2 = 0.885). Total polysaccharide yield ranged from 3% to 12% of the peels' dry weight, with the highest content in the Black variety. Decoctions (24.44-118.50 mg KAE/g) showed better in vitro antioxidant properties and higher inhibitory capacity against tyrosinase than juices (not active-16.56 mg KAE/g); the inhibitory capacity against α-amylase was similar and quite potent for juices and decoctions. Knowledge about the chemical composition of different pomegranate varieties will allow for a more aware use of the different parts of the fruit.
Collapse
Affiliation(s)
- Diletta Balli
- Department of Neuroscience, Psychology, Drug and Child Health, Pharmaceutical and Nutraceutical Section, University of Florence, 50019 Florence, Italy
| | - Lorenzo Cecchi
- Department of Neuroscience, Psychology, Drug and Child Health, Pharmaceutical and Nutraceutical Section, University of Florence, 50019 Florence, Italy
| | - Mohamad Khatib
- Department of Neuroscience, Psychology, Drug and Child Health, Pharmaceutical and Nutraceutical Section, University of Florence, 50019 Florence, Italy
| | - Maria Bellumori
- Department of Neuroscience, Psychology, Drug and Child Health, Pharmaceutical and Nutraceutical Section, University of Florence, 50019 Florence, Italy
| | - Francesco Cairone
- Department of Drug Chemistry and Technology, University "La Sapienza" of Rome, 00185 Rome, Italy
| | - Simone Carradori
- Department of Pharmacy, University "G. d'Annunzio" of Chieti-Pescara, 66100 Pescara, Italy
| | - Gokhan Zengin
- Department of Biology, Selcuk University, Konya 42130, Turkey
| | - Stefania Cesa
- Department of Drug Chemistry and Technology, University "La Sapienza" of Rome, 00185 Rome, Italy
| | - Marzia Innocenti
- Department of Neuroscience, Psychology, Drug and Child Health, Pharmaceutical and Nutraceutical Section, University of Florence, 50019 Florence, Italy
| | - Nadia Mulinacci
- Department of Neuroscience, Psychology, Drug and Child Health, Pharmaceutical and Nutraceutical Section, University of Florence, 50019 Florence, Italy
| |
Collapse
|
43
|
Balli D, Bellumori M, Pucci L, Gabriele M, Longo V, Paoli P, Melani F, Mulinacci N, Innocenti M. Does Fermentation Really Increase the Phenolic Content in Cereals? A Study on Millet. Foods 2020; 9:foods9030303. [PMID: 32156034 PMCID: PMC7142888 DOI: 10.3390/foods9030303] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [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: 02/05/2020] [Revised: 03/02/2020] [Accepted: 03/04/2020] [Indexed: 02/07/2023] Open
Abstract
Millet is underutilized in Europe, despite its advantages compared to other common cereals. In Asia and Africa, millet is mainly eaten in fermented form; its consumption has beneficial properties on human health. Three millet batches were compared in terms of free and bound phenols by High Performance Liquid Chromatography-Diode Array Detector-Mass Spectrometry (HPLC-DAD-MS). The richest one in terms of bound phenols was selected for testing via a basic (0.1 M NaOH) and an acidic (1.2 M H2SO4) hydrolysis, in which 149.3 and 193.6 mg/100 g of phenols were recovered, respectively. The ability of fermentation, with yeast and Lactobacilli, to increase the content of phenolic compounds was verified. Five withdrawalswere performed to verify the influence of fermentation time on the total phenolic content. The greatest phenolic content was observed after 72 h. Fermentation increased the cinnamic acids and flavonoids contents by approximately 30%. Vitexin and vitexin 2″-O-rhamnoside contents were significantly higher in the fermented millet; these compounds partially inhibit the protein tyrosine phosphatase enzyme, which is overexpressed in type-2 diabetes. A molecular dynamic simulation showed the two flavonoids to be allosteric inhibitors. The phenolic extract from fermented millet demonstrated a higher level of antioxidant protection on human erythrocytes by ex vivo cellular antioxidant activity in red blood cells. In this context, functional foods based on fermented millet could represent a new trend in European markets.
Collapse
Affiliation(s)
- Diletta Balli
- Department of NEUROFARBA, Nutraceutical section, University of Florence, Via Ugo Schiff 6, 50019 Sesto Fiorentino, Italy; (D.B.); (M.B.); (F.M.); (M.I.)
| | - Maria Bellumori
- Department of NEUROFARBA, Nutraceutical section, University of Florence, Via Ugo Schiff 6, 50019 Sesto Fiorentino, Italy; (D.B.); (M.B.); (F.M.); (M.I.)
| | - Laura Pucci
- Institute of Agricultural Biology and Biotechnology, National Council of Research, CNR, Via Moruzzi 1, 56124 Pisa, Italy; (L.P.); (M.G.); (V.L.)
| | - Morena Gabriele
- Institute of Agricultural Biology and Biotechnology, National Council of Research, CNR, Via Moruzzi 1, 56124 Pisa, Italy; (L.P.); (M.G.); (V.L.)
| | - Vincenzo Longo
- Institute of Agricultural Biology and Biotechnology, National Council of Research, CNR, Via Moruzzi 1, 56124 Pisa, Italy; (L.P.); (M.G.); (V.L.)
| | - Paolo Paoli
- Department of Experimental and Clinical Biomedical Sciences “Mario Serio”, University of Florence, Viale Morgagni 50, 50134 Firenze, Italy;
| | - Fabrizio Melani
- Department of NEUROFARBA, Nutraceutical section, University of Florence, Via Ugo Schiff 6, 50019 Sesto Fiorentino, Italy; (D.B.); (M.B.); (F.M.); (M.I.)
| | - Nadia Mulinacci
- Department of NEUROFARBA, Nutraceutical section, University of Florence, Via Ugo Schiff 6, 50019 Sesto Fiorentino, Italy; (D.B.); (M.B.); (F.M.); (M.I.)
- Correspondence: ; Tel.: +39-055-4573773; Fax: +39-055-4573737
| | - Marzia Innocenti
- Department of NEUROFARBA, Nutraceutical section, University of Florence, Via Ugo Schiff 6, 50019 Sesto Fiorentino, Italy; (D.B.); (M.B.); (F.M.); (M.I.)
| |
Collapse
|
44
|
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.
Collapse
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;
| |
Collapse
|
45
|
Cecchi L, Migliorini M, Giambanelli E, Rossetti A, Cane A, Mulinacci N. New Volatile Molecular Markers of Rancidity in Virgin Olive Oils under Nonaccelerated Oxidative Storage Conditions. J Agric Food Chem 2019; 67:13150-13163. [PMID: 31684730 DOI: 10.1021/acs.jafc.9b05809] [Citation(s) in RCA: 25] [Impact Index Per Article: 5.0] [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: 06/10/2023]
Abstract
Evolution of the volatile profile of two extra-virgin olive oils with very different fatty acid composition (monounsaturated fatty acid/polyunsaturated fatty acid ratio) stored in several nonaccelerated oxidative conditions was studied by a validated headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) method. The role of C8 volatile compounds in oxidative processes was highlighted, and controversial aspects regarding the origin of some volatiles were clarified. Specific volatile markers for rancidity were proposed: sum of pentanal, hexanal, nonanal, E-2-heptenal, propanoic acid, and hexanoic acid for oils stored in the dark; sum of pentanal, heptanal, nonanal, decanal, E-2-heptenal, E-2-decenal, E,E-hepta-2,4-dienal, and E,E-deca-2,4-dienal, octane for oils stored under light exposure; sum of pentanal, nonanal, decanal, E-2-heptenal, E-2-decenal, E,E-hepta-2,4-dienal, nonan-1-ol, propanoic acid, octane, 6-methylhept-5-en-2-one, and oct-1-en-3-ol for oils stored under light exposure with oxygen in headspace. A simplified marker (sum of pentanal, nonanal and E-2-heptenal) suitable for all conditions was also proposed.
Collapse
Affiliation(s)
- Lorenzo Cecchi
- Dipartimento di NEUROFARBA , Università degli Studi di Firenze , Via Ugo Schiff 6 , Sesto F.no, 50019 Firenze , Italia
- Multidisciplinary Centre of Research on Food Sciences (M.C.R.F.S.-Ce.R.A.) , Sesto F.no, 50019 Firenze , Italia
| | - Marzia Migliorini
- Carapelli Firenze S.p.A. , Via Leonardo da Vinci 31 , Tavarnelle Val di Pesa, 50028 Firenze , Italy
| | - Elisa Giambanelli
- Carapelli Firenze S.p.A. , Via Leonardo da Vinci 31 , Tavarnelle Val di Pesa, 50028 Firenze , Italy
| | - Adolfo Rossetti
- Carapelli Firenze S.p.A. , Via Leonardo da Vinci 31 , Tavarnelle Val di Pesa, 50028 Firenze , Italy
| | - Anna Cane
- Carapelli Firenze S.p.A. , Via Leonardo da Vinci 31 , Tavarnelle Val di Pesa, 50028 Firenze , Italy
| | - Nadia Mulinacci
- Dipartimento di NEUROFARBA , Università degli Studi di Firenze , Via Ugo Schiff 6 , Sesto F.no, 50019 Firenze , Italia
- Multidisciplinary Centre of Research on Food Sciences (M.C.R.F.S.-Ce.R.A.) , Sesto F.no, 50019 Firenze , Italia
| |
Collapse
|
46
|
Cecchi L, Schuster N, Flynn D, Bechtel R, Bellumori M, Innocenti M, Mulinacci N, Guinard JX. Sensory Profiling and Consumer Acceptance of Pasta, Bread, and Granola Bar Fortified with Dried Olive Pomace (Pâté): A Byproduct from Virgin Olive Oil Production. J Food Sci 2019; 84:2995-3008. [PMID: 31546280 DOI: 10.1111/1750-3841.14800] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [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: 04/06/2019] [Revised: 07/26/2019] [Accepted: 08/07/2019] [Indexed: 01/09/2023]
Abstract
An olive pomace (pâté) obtained from virgin olive oil production, was used for the fortification of pasta, bread, and granola bar. For each food, a control (without pâté) and a fortified sample (with pâté, 7% in pasta and 5% in bread and granola bar) were manufactured. Descriptive analysis showed that pâté strongly affected the appearance of pasta and bread and increased the bitterness of bread and granola bar but not pasta. Granola bar was less affected in general, likely because of its higher ingredient complexity. In a central location test with 175 Californian consumers, both the control and the fortified samples of all three foods were well accepted overall, with only the mean liking of the appearance of the fortified pasta falling below the "neither like nor dislike" mark. Approximately 30% of consumers preferred the fortified sample over the control for each food and 50% were willing to pay more for the fortified products. The percentage of phenols from pâté recovered in the prepared samples was such that 63 g of pasta, 18 g of bread, and 12 g of granola bar would be sufficient to meet the EFSA health claim for olive oil phenols. This study demonstrates that pâté can be used for fortification of foods for human consumption, thus adding potential economic value to the virgin olive oil production chain and allowing for a higher daily intake of phenols from Olea europaea L., whose beneficial health properties are well recognized. PRACTICAL APPLICATION: The dried olive oil pomace (pâté) that we developed and tested in this research can be used to fortify pasta, bread, and granola bars with health-beneficial phenols with only slight alterations of their sensory profiles and slight reduction in consumer acceptance. Virgin olive oil producers can use this byproduct and gain further economic value from olive oil production.
Collapse
Affiliation(s)
- Lorenzo Cecchi
- Dept. of NEUROFARBA, Univ. degli Studi di Firenze, Via Ugo Schiff 6, Sesto Fiorentino, 50019, Florence, Italy
| | - Noah Schuster
- Dept. of Food Science and Technology, Univ. of California, Davis, CA, USA
| | - Dan Flynn
- Dept. of Food Science and Technology, Univ. of California, Davis, CA, USA
| | - Rose Bechtel
- Dept. of Food Science and Technology, Univ. of California, Davis, CA, USA
| | - Maria Bellumori
- Dept. of NEUROFARBA, Univ. degli Studi di Firenze, Via Ugo Schiff 6, Sesto Fiorentino, 50019, Florence, Italy
| | - Marzia Innocenti
- Dept. of NEUROFARBA, Univ. degli Studi di Firenze, Via Ugo Schiff 6, Sesto Fiorentino, 50019, Florence, Italy
| | - Nadia Mulinacci
- Dept. of NEUROFARBA, Univ. degli Studi di Firenze, Via Ugo Schiff 6, Sesto Fiorentino, 50019, Florence, Italy
| | | |
Collapse
|
47
|
Balli D, Bellumori M, Orlandini S, Cecchi L, Mani E, Pieraccini G, Mulinacci N, Innocenti M. Optimized hydrolytic methods by response surface methodology to accurately estimate the phenols in cereal by HPLC-DAD: The case of millet. Food Chem 2019; 303:125393. [PMID: 31466028 DOI: 10.1016/j.foodchem.2019.125393] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [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: 02/21/2019] [Revised: 07/30/2019] [Accepted: 08/18/2019] [Indexed: 12/20/2022]
Abstract
Extraction of free and bound phenols from millet in acidic and basic hydrolytic conditions were compared for the first time. Acidic hydrolysis was able to extract the highest amount of total phenolic compounds (up to 178 mg/100 g) while the basic hydrolysis underestimates the phenolic concentration. Our findings pointed out for the first time that methyl ferulate is naturally present as bound phenol in millet. Response Surface Methodology was then applied to both acidic and basic hydrolytic extractive conditions: the acidic procedure, optimized in terms of extractive time and temperature and concentration of the acidic mean, gave the best results, allowing definition of Method Operable Design Region and quantitation of the total amount of phenols in millet samples in a single extractive step. This optimized method is suitable for further accurate investigations of the typical phenols of the numerous varieties of this recently re-discovered minor cereal.
Collapse
Affiliation(s)
- Diletta Balli
- Department of NEUROFARBA, and Multidisciplinary Centre of Research on Food Sciences (M.C.R.F.S.-Ce.R.A), University of Florence, Via Ugo Schiff 6, 50019 Sesto F.No, Firenze, Italy
| | - Maria Bellumori
- Department of NEUROFARBA, and Multidisciplinary Centre of Research on Food Sciences (M.C.R.F.S.-Ce.R.A), University of Florence, Via Ugo Schiff 6, 50019 Sesto F.No, Firenze, Italy
| | - Serena Orlandini
- Dipartimento di Chimica "Ugo Schiff", University of Florence, Via U. Schiff 6, 50019 Sesto Fiorentino, Firenze, Italy
| | - Lorenzo Cecchi
- Department of NEUROFARBA, and Multidisciplinary Centre of Research on Food Sciences (M.C.R.F.S.-Ce.R.A), University of Florence, Via Ugo Schiff 6, 50019 Sesto F.No, Firenze, Italy
| | - Elisa Mani
- Department of NEUROFARBA, and Multidisciplinary Centre of Research on Food Sciences (M.C.R.F.S.-Ce.R.A), University of Florence, Via Ugo Schiff 6, 50019 Sesto F.No, Firenze, Italy
| | - Giuseppe Pieraccini
- Mass Spectrometry Center (CISM), Department of Health Sciences, University of Florence, Viale G. Pieraccini 6, 50139 Firenze, Italy
| | - Nadia Mulinacci
- Department of NEUROFARBA, and Multidisciplinary Centre of Research on Food Sciences (M.C.R.F.S.-Ce.R.A), University of Florence, Via Ugo Schiff 6, 50019 Sesto F.No, Firenze, Italy.
| | - Marzia Innocenti
- Department of NEUROFARBA, and Multidisciplinary Centre of Research on Food Sciences (M.C.R.F.S.-Ce.R.A), University of Florence, Via Ugo Schiff 6, 50019 Sesto F.No, Firenze, Italy
| |
Collapse
|
48
|
Cecchi L, Migliorini M, Giambanelli E, Rossetti A, Cane A, Melani F, Mulinacci N. Headspace Solid-Phase Microextraction-Gas Chromatography-Mass Spectrometry Quantification of the Volatile Profile of More than 1200 Virgin Olive Oils for Supporting the Panel Test in Their Classification: Comparison of Different Chemometric Approaches. J Agric Food Chem 2019; 67:9112-9120. [PMID: 31314506 DOI: 10.1021/acs.jafc.9b03346] [Citation(s) in RCA: 32] [Impact Index Per Article: 6.4] [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: 06/10/2023]
Abstract
A reliable and robust tool for supporting the panel test in virgin olive oil classification is still required. We propose four chemometric approaches based on t test, principal component analysis (PCA) and linear discriminant analysis (LDA), applied for combining sensorial data, and chemical measurements. The former was from the panel test, and the latter was from headspace solid-phase microextraction-gas chromatography-mass spectrometry quantitation of 73 volatile organic compounds (VOCs) of 1223 typical commercial virgin olive oils, with most of them recognized as difficult to classify with accuracy by the panel test. The approaches were developed and validated, and the best results, with 83.5% correct classification, were using the PCA-LDA approach. Among the other methods, developed for proposing simplified procedures based on a smaller number of VOCs, the best method gave 80.1% correct classification only using 10 VOCs. All of the approaches suggested that octane, heptanal, pent-1-en-3-ol, Z-3-hexenal, nonanal, and 4-ethylphenol should be considered as a basis of volatiles for classification of olive oil samples.
Collapse
Affiliation(s)
- Lorenzo Cecchi
- Dipartimento di NEUROFARBA , Università degli Studi di Firenze , Via Ugo Schiff 6 , 50019 Sesto Fiorentino, Florence , Italy
| | - Marzia Migliorini
- Carapelli Firenze S.p.A. , Via Leonardo da Vinci 31 , 50028 Tavarnelle Val di Pesa, Florence , Italy
| | - Elisa Giambanelli
- Carapelli Firenze S.p.A. , Via Leonardo da Vinci 31 , 50028 Tavarnelle Val di Pesa, Florence , Italy
| | - Adolfo Rossetti
- Carapelli Firenze S.p.A. , Via Leonardo da Vinci 31 , 50028 Tavarnelle Val di Pesa, Florence , Italy
| | - Anna Cane
- Carapelli Firenze S.p.A. , Via Leonardo da Vinci 31 , 50028 Tavarnelle Val di Pesa, Florence , Italy
| | - Fabrizio Melani
- Dipartimento di NEUROFARBA , Università degli Studi di Firenze , Via Ugo Schiff 6 , 50019 Sesto Fiorentino, Florence , Italy
| | - Nadia Mulinacci
- Dipartimento di NEUROFARBA , Università degli Studi di Firenze , Via Ugo Schiff 6 , 50019 Sesto Fiorentino, Florence , Italy
| |
Collapse
|
49
|
Cecchi L, Bellumori M, Corbo F, Milani G, Clodoveo ML, Mulinacci N. Implementation of the Sono-Heat-Exchanger in the Extra Virgin Olive Oil Extraction Process: End-User Validation and Analytical Evaluation. Molecules 2019; 24:molecules24132379. [PMID: 31252634 PMCID: PMC6651205 DOI: 10.3390/molecules24132379] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [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: 05/30/2019] [Revised: 06/21/2019] [Accepted: 06/26/2019] [Indexed: 01/03/2023] Open
Abstract
The use of innovative systems, such as the heat exchanger, for production of extra virgin olive oil should allow maintenance of the same quality of those oils derived from traditional processes, and presents specific advantages. The performance of this system was evaluated by (i) determining the parameters directly measurable by the olive millers (i.e., end-user validation based on the production yields when the plant is located in different processing lines) and (ii) assessing the product quality through estimation of the content of phenolic and volatile compounds. The phenols were determined by High Performance Liquid Chromatography with Diode Array Detector (HPLC-DAD) before and after acidic hydrolysis while the volatile fraction was studied by Head-Space Solid-Phase-Micro-Extraction Gas-Chromatography with Mass Detector (HS-SPME-GC-MS). The use of the sono-heat-exchanger presents several advantages: it is a flexible machine, able to interface with all devices of the world's leading manufacturers of the Extra Virgin Olive Oil (EVOO) extraction plant, and it guarantees shorter processing times and energy savings. Our results also pointed out its capability to increase the oil yields up to 5.5%, particularly when it extracts oil from unripe fruits, which in traditional processes yield oils with higher phenolic contents, but with lower oil yields. Overall, the quality of virgin olive oils was maintained, avoiding decreases of phenolic content or detrimental effects on the sensory characteristics.
Collapse
Affiliation(s)
- Lorenzo Cecchi
- Department of NEUROFARBA, and Multidisciplinary Centre of Research on Food Sciences (M.C.R.F.S.- Ce.R.A.), University of Florence, Via Ugo Schiff 6, 50019 Sesto F.no Firenze, Italy
| | - Maria Bellumori
- Department of NEUROFARBA, and Multidisciplinary Centre of Research on Food Sciences (M.C.R.F.S.- Ce.R.A.), University of Florence, Via Ugo Schiff 6, 50019 Sesto F.no Firenze, Italy
| | - Filomena Corbo
- Department of Pharmacy-Pharmaceutical Sciences, University Aldo Moro-Bari, Via Orabona, 4, 70100 Bari, Italy
| | - Gualtiero Milani
- Department of Pharmacy-Pharmaceutical Sciences, University Aldo Moro-Bari, Via Orabona, 4, 70100 Bari, Italy
| | - Maria Lisa Clodoveo
- Interdisciplinary Department of Medicine, University of Bari, Piazza Giulio Cesare, 11-70124 Bari, Italy.
| | - Nadia Mulinacci
- Department of NEUROFARBA, and Multidisciplinary Centre of Research on Food Sciences (M.C.R.F.S.- Ce.R.A.), University of Florence, Via Ugo Schiff 6, 50019 Sesto F.no Firenze, Italy.
| |
Collapse
|
50
|
Lori G, Cecchi L, Mulinacci N, Melani F, Caselli A, Cirri P, Pazzagli L, Luti S, Mazzoli L, Paoli P. Honey extracts inhibit PTP1B, upregulate insulin receptor expression, and enhance glucose uptake in human HepG2 cells. Biomed Pharmacother 2019; 113:108752. [PMID: 30927676 DOI: 10.1016/j.biopha.2019.108752] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [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: 07/08/2018] [Revised: 02/27/2019] [Accepted: 02/27/2019] [Indexed: 01/19/2023] Open
Abstract
Honey is a food known for its medical properties. In this work, we have studied the impact of different types of honey on insulin signalling pathway. We found that honey extracts inhibit the enzyme PTP1B, one of the main negative regulators of insulin receptor signalling. HPLC-MS analysis allowed us to confirm the presence of several natural PTP1B inhibitors in the honey extracts analysed. Statistical analysis methods show a correlation between specific 1H-NMR resonance frequencies/HPLC peaks and the inhibitory power of the samples. This finding will allow the prediction of the biological properties of honey samples applying relative simple analytical methods. Finally, we demonstrated that the treatment of HepG2 cells with honey extracts enhances the expression of insulin receptor, and stimulates glucose uptake. For the first time, our results demonstrate that bioactive components of honey could improve glycaemic control by both inhibiting PTP1B and stimulating the expression of insulin receptor in liver cells.
Collapse
Affiliation(s)
- G Lori
- Department of Experimental and Clinical Biomedical Sciences, University of Florence, Florence, Italy
| | - L Cecchi
- NEUROFARBA Department, Pharmacology and Toxicology Section, University of Florence, Florence, Italy
| | - N Mulinacci
- NEUROFARBA Department, Pharmacology and Toxicology Section, University of Florence, Florence, Italy
| | - F Melani
- NEUROFARBA Department, Pharmacology and Toxicology Section, University of Florence, Florence, Italy
| | - A Caselli
- Department of Experimental and Clinical Biomedical Sciences, University of Florence, Florence, Italy
| | - P Cirri
- Department of Experimental and Clinical Biomedical Sciences, University of Florence, Florence, Italy
| | - L Pazzagli
- Department of Experimental and Clinical Biomedical Sciences, University of Florence, Florence, Italy
| | - S Luti
- Department of Experimental and Clinical Biomedical Sciences, University of Florence, Florence, Italy
| | - L Mazzoli
- Department of Experimental and Clinical Biomedical Sciences, University of Florence, Florence, Italy
| | - P Paoli
- Department of Experimental and Clinical Biomedical Sciences, University of Florence, Florence, Italy.
| |
Collapse
|