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Zhang GL, Zhou PC, Gong YL, Li XM, Yan Y, Rasheed A, Ibba MI, Gou JY. Boosting the antioxidant potential of pasta by a premature stop mutation in wheat keto-acythiolase-2. Food Chem 2022; 385:132634. [PMID: 35278737 DOI: 10.1016/j.foodchem.2022.132634] [Citation(s) in RCA: 1] [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] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/02/2021] [Revised: 02/20/2022] [Accepted: 03/03/2022] [Indexed: 11/28/2022]
Abstract
Phenolics are a class of chemical compounds possessing antioxidant activity, which are mainly located in the wheat (Triticum aestivum) bran. Different approaches have been used in food industry to increase the availability of phenolics. Compared to these methods, however, genetic improvement of the wheat antioxidant potential, is a cost-effective, easier and safer approach. Here, we showed a single premature stop mutation in the keto-acythiolase-2 (kat-2b) gene, which significantly improved the antioxidant potential of pasta by a 60 ± 16% increase in its antioxidant potential by increasing the accumulation of ferulic acid. These changes are likely determined by the increased transcription (46% higher) and activity (120% higher) of the phenylalanine lyase genes observed in the mutated line compared to the control. Even if more studies will need to be done, overall, this study suggested that the kat-2b mutant could represent an excellent genetic resource to improve wheat's antioxidant and health-promoting potential.
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Affiliation(s)
- Guo-Liang Zhang
- State Key Laboratory of Genetic Engineering, MOE Key Laboratory for Biodiversity Science and Ecological Engineering, MOE Engineering Research Center of Gene Technology, Institute of Plant Biology, School of Life Sciences, Fudan University, Shanghai 200438, China
| | - Peng-Cheng Zhou
- State Key Laboratory of Genetic Engineering, MOE Key Laboratory for Biodiversity Science and Ecological Engineering, MOE Engineering Research Center of Gene Technology, Institute of Plant Biology, School of Life Sciences, Fudan University, Shanghai 200438, China
| | - Yi-Lin Gong
- State Key Laboratory of Genetic Engineering, MOE Key Laboratory for Biodiversity Science and Ecological Engineering, MOE Engineering Research Center of Gene Technology, Institute of Plant Biology, School of Life Sciences, Fudan University, Shanghai 200438, China
| | - Xiao-Ming Li
- State Key Laboratory of Genetic Engineering, MOE Key Laboratory for Biodiversity Science and Ecological Engineering, MOE Engineering Research Center of Gene Technology, Institute of Plant Biology, School of Life Sciences, Fudan University, Shanghai 200438, China
| | - Yan Yan
- State Key Laboratory of Genetic Engineering, MOE Key Laboratory for Biodiversity Science and Ecological Engineering, MOE Engineering Research Center of Gene Technology, Institute of Plant Biology, School of Life Sciences, Fudan University, Shanghai 200438, China
| | - Awais Rasheed
- Plant Sciences, Quaid-i-Azam University, Islamabad 45320, Pakistan; International Maize and Wheat Improvement Center (CIMMYT), c/o CAAS 12 Zhongguancun South Street, Beijing 100081, China
| | - Maria Itria Ibba
- International Maize and Wheat Improvement Center (CIMMYT), Carretera México-Veracruz Km. 45, El Batán, Texcoco C.P. 56237, Mexico
| | - Jin-Ying Gou
- State Key Laboratory of Genetic Engineering, MOE Key Laboratory for Biodiversity Science and Ecological Engineering, MOE Engineering Research Center of Gene Technology, Institute of Plant Biology, School of Life Sciences, Fudan University, Shanghai 200438, China.
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Yu X, Meenu M, Xu B, Yu H. Impact of processing technologies on isoflavones, phenolic acids, and antioxidant capacities of soymilk prepared from 15 soybean varieties. Food Chem 2021; 345:128612. [PMID: 33352407 DOI: 10.1016/j.foodchem.2020.128612] [Citation(s) in RCA: 19] [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] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2019] [Revised: 10/10/2020] [Accepted: 11/07/2020] [Indexed: 01/11/2023]
Abstract
In the present study, soymilk samples were prepared from 15 soybean varieties by employing dry method-raw slurry filtration (D-BAF), dry method-cooked slurry filtration (D-BBF), wet method-raw slurry filtration (W-BAF), and wet method-cooked slurry filtration (W-BBF). Different varieties of soybean and processing techniques were found to impose a significant impact on total phenolics, total flavonoids, phenolic acids, isoflavones and antioxidant capacity of soymilk samples. Overall, the soymilk prepared by W-BAF exhibited a higher level of total phenolic content and antioxidant activity. The soymilk samples prepared by W-BBF presented higher values for total flavonoid content and ferric-reducing antioxidant power assay. The soymilk prepared by W-BBF presented higher subtotal values of phenolic acids. In comparison, the soymilk prepared by D-BAF exhibited high amount of total isoflavones followed by the soymilk processed by W-BAF. Overall, the wet method was found to be responsible for improved phenolic contents and antioxidant activity of soymilk sample.
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Affiliation(s)
- Xiaoming Yu
- College of Food Science and Technology, Jilin Agricultural University, Changchun 130118, China; Food Science and Technology Program, BNU-HKBU United International College, Zhuhai, Guangdong 519087, China
| | - Maninder Meenu
- Food Science and Technology Program, BNU-HKBU United International College, Zhuhai, Guangdong 519087, China
| | - Baojun Xu
- Food Science and Technology Program, BNU-HKBU United International College, Zhuhai, Guangdong 519087, China.
| | - Hansong Yu
- College of Food Science and Technology, Jilin Agricultural University, Changchun 130118, China; Division of Soybean Processing, Soybean Research & Development Center, Chinese Agricultural Research System, Changchun 130118, China.
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3
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Nie R, Zhang Y, Zhang H, Jin Q, Wu G, Wang X. Effect of different processing methods on physicochemical properties, chemical compositions and in vitro antioxidant activities of Paeonia lactiflora Pall seed oils. Food Chem 2020; 332:127408. [PMID: 32619944 DOI: 10.1016/j.foodchem.2020.127408] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [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: 02/15/2020] [Revised: 06/20/2020] [Accepted: 06/21/2020] [Indexed: 11/25/2022]
Abstract
A research was performed to determine and compare the physicochemical properties, chemical compositions and in vitro antioxidant activities of Paeonia lactiflora Pall seed oils with ultrasonic-assisted solvent extraction, pressing and supercritical fluid extraction. Paeonia lactiflora Pall seed oil contained a high percentage of polyunsaturated fatty acids and monounsaturated fatty acids, especially oleic (31.62-32.88%) and α-linolenic acids (37.55-39.95%). The beneficial multiple dietary phytochemicals (tocopherol, phytosterols and squalene) and in vitro antioxidant activity were significantly influenced by the hull and processing method (P<0.05). However, higher tocopherol (596.67-738.76 mg/kg) and phytosterols (5775.01-6055.62 mg/kg) contents were found in supercritical fluid extraction oils. Additionally, ten individual polyphenols were quantified, and significantly influenced by the hull and processing method (P<0.05), with the content of benzoic acid and several individual flavonoids being the higher. According to the results, pressing might be the best process for extracting oil with a high number of polyphenols.
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Affiliation(s)
- Rong Nie
- State Key Laboratory of Food Science and Technology, Jiangnan University, China; National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, China
| | - Yiren Zhang
- Department of Chemistry, School of Physical Science, University of Liverpool, China
| | - Hui Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, China; National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, China
| | - Qingzhe Jin
- State Key Laboratory of Food Science and Technology, Jiangnan University, China; National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, China
| | - Gangcheng Wu
- State Key Laboratory of Food Science and Technology, Jiangnan University, China; National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, China.
| | - Xingguo Wang
- State Key Laboratory of Food Science and Technology, Jiangnan University, China; National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, China
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Atif MJ, Amin B, Ghani MI, Ali M, Liu X, Zhang Y, Cheng Z. Allium sativum L. (Garlic) bulb enlargement as influenced by differential combinations of photoperiod and temperature. Food Chem 2020; 338:127991. [PMID: 32950867 DOI: 10.1016/j.foodchem.2020.127991] [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] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2020] [Revised: 06/29/2020] [Accepted: 08/31/2020] [Indexed: 11/16/2022]
Abstract
Photoperiod and temperature are vital environmental factors that regulate plant developmental processes. However, the roles of these factors in garlic bulb enlargement are unclear. In this report, responses of garlic bulb morphology and physiology to combinations of photoperiod (light/dark: 10/14 h, 12/12 h, 14/10 h) and temperature (light/dark: 25/18 °C, 30/20 °C) were investigated. For garlic cultivar G103, bulb characteristics, phytohormones (IAA, ABA, ZT, tZR, JA), allicin and phenolic acids (p-coumaric and p-hydroxybenzoic) were highest under a photoperiod of 14 h at 30 °C. Maximum GA was observed under 14 h + 30 °C for cv. G2011-5. Maximum caffeic, ferulic and vanillic acids were detected for cv. G2011-5 at 14 h + 30 °C, 12 h + 25 °C and 14 h + 25 °C, respectively. Flavonoids (myricetin, quercetin, kaempferol and apigenin) were not detected in this trial. This is the first report describing the impact of long periods of light duration and higher temperatures on garlic morphology, phytohormones, phenolic acids and allicin content.
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Affiliation(s)
- Muhammad Jawaad Atif
- College of Horticulture, Northwest A&F University, Yangling 712100, China; Horticultural Research Institute, National Agricultural Research Centre, Islamabad 44000, Pakistan.
| | - Bakht Amin
- College of Horticulture, Northwest A&F University, Yangling 712100, China
| | - Muhammad Imran Ghani
- College of Horticulture, Northwest A&F University, Yangling 712100, China; College of Natural Resource and Environment, Northwest A&F University, Yangling 712100, China
| | - Muhammad Ali
- College of Horticulture, Northwest A&F University, Yangling 712100, China
| | - Xiaoxiao Liu
- College of Horticulture, Northwest A&F University, Yangling 712100, China
| | - Yumeng Zhang
- College of Horticulture, Northwest A&F University, Yangling 712100, China
| | - Zhihui Cheng
- College of Horticulture, Northwest A&F University, Yangling 712100, China.
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Jesus MS, Ballesteros LF, Pereira RN, Genisheva Z, Carvalho AC, Pereira-Wilson C, Teixeira JA, Domingues L. Ohmic heating polyphenolic extracts from vine pruning residue with enhanced biological activity. Food Chem 2020; 316:126298. [PMID: 32062230 DOI: 10.1016/j.foodchem.2020.126298] [Citation(s) in RCA: 39] [Impact Index Per Article: 9.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/18/2019] [Revised: 01/15/2020] [Accepted: 01/25/2020] [Indexed: 01/29/2023]
Abstract
Vine Pruning residue was submitted to conventional heating and ohmic heating (OH) for the extraction of bioactive compounds and analyzed for total phenolic content (TPC), polyphenolic profile, antioxidant activity, antimicrobial activity and anticancer activity. The OH extracts were obtained using Low electric field (496.0 V/cm) or Intermediate electric field - IEF (840.0 V/cm). The tests were performed using 45% (v/v) ethanol-water extraction solution at 80 °C at different extraction times (20-90 min). The extract that stood out among the others concerning anticancer potential was the one obtained by OH when used, IEF, where the TPC was significantly higher than in the other extracts which correlated with higher antioxidant, antimicrobial and anti-proliferative activity on different tumor cell lines (HepG2, MDA-MB-231, MCF-7 and Caco2). Vine pruning OH extracts obtained using green solvents by an eco-friendly procedure were revealed as a source of compounds with relevant antioxidant and anticancer activity.
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Almubayedh H, Ahmad R. Ethnopharmacology, phytochemistry, biological activities, and therapeutic applications of Cedrela serrata Royle: A mini review. J Ethnopharmacol 2020; 246:112206. [PMID: 31494199 PMCID: PMC7126226 DOI: 10.1016/j.jep.2019.112206] [Citation(s) in RCA: 4] [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] [Subscribe] [Scholar Register] [Received: 01/10/2019] [Revised: 08/28/2019] [Accepted: 08/28/2019] [Indexed: 05/16/2023]
Abstract
ETHNOPHARMACOLOGICAL RELEVANCE Cedrela serrata Royle (C. serrata) is a medicinal plant not only used for constructions but also an important conventional medicine for the treatment of various diseases such as; diabetes, jaundice, liver diseases, diarrhea, fever, chronic infantile dysentery, intestinal worms, hypertension, skin and blood diseases. AIMS This review article documents and critically assesses, for the first time; up to date categorized information about C. serrata including its reported pharmacological activities, cultural uses, active compounds, and botanical description. MATERIALS AND METHOD s: All provided information about C. serrata was collected using the electronic databases (e.g. Google Scholar, Web of Science, Scopus, PubMed, Science Direct and Springer Link), books (e.g. Trees of Pakistan and Herbalism, Phytochemistry, and Ethnopharmacology) and thesis. RESULTS Qualitative and quantitative phytochemical studies on C. serrata revealed the presence of important chemical constituents such as; flavonoids, phenolic acids, alkaloids, saponins, tannins, and cardiac glycosides. The phytochemicals showed various in vitro activities like antioxidant, anti-infective, antiglycation, cytotoxic activities. Major areas of research conducted on C. serrata are its antioxidant and anti-infective activities. Few historical uses of C. serrata are supported by modern in vitro pharmacological studies such as; antidiarrheal, antidiabetic, and leishmanicidal activity. CONCLUSION There were convincing evidence in in vitro studies supporting C. serrata antioxidant, anti-infective, anti-diabetic, anti-glycating, and cytotoxic activities. Nevertheless, all reported pharmacological activities were carried out in vitro and a gap in research i.e. preclinical and clinical investigation still exists. The authors emphasize the need for future in-depth research and clinical trials to investigate C. serrata pharmacological activity, clinical efficacy and safety. The potential chemical compounds with suggestive classes may need to be isolated and pharmacological activities must be established for these compounds. The plant has very limited information about pharmacological activities and the data available for supportive cultural uses needs proper validation.
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Affiliation(s)
- Hanine Almubayedh
- College of Clinical Pharmacy, Imam Abdulrahman Bin Faisal University, Dammam, Saudi Arabia
| | - Rizwan Ahmad
- Natural Products and Alternative Medicines, College of Clinical Pharmacy, Imam Abdulrahman Bin Faisal University, Dammam, Saudi Arabia.
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7
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Yuan S, Zhang Y, Liu J, Zhao Y, Tan L, Liu J, Wang Q, Zhang H. Structure-affinity relationship of the binding of phenolic acids and their derivatives to bovine serum albumin. Food Chem 2018; 278:77-83. [PMID: 30583441 DOI: 10.1016/j.foodchem.2018.11.060] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [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: 08/14/2018] [Revised: 11/07/2018] [Accepted: 11/10/2018] [Indexed: 11/28/2022]
Abstract
Phenolic acids perform biological effects which are largely influenced by their binding to serum albumin. Therefore, investigating structure-affinity relationship of binding between phenolic acids and serum albumin is important. In this study, 114 phenolic acids and their derivatives, sharing the benzoic acid core with different substituents groups, were selected to investigate structure-affinity relationships with bovine serum albumin. The binding constants were obtained through fluorescence quenching, and a comprehensive mathematical model with inner-filter effect correction was applied. The results showed that the hydroxy group at the 2-position led to stronger binding affinity, while it had a negative influence at the 4-position. Substituting hydroxy groups with methoxy groups at 4-position and with methyl groups at 3-position both strengthened the binding affinity, respectively. Hydrogen bonding was one of the key binding forces for this binding interaction. Our findings provide a fundamental insight on the binding mechanism of phenolic acids to bovine serum albumin.
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Affiliation(s)
- Sujing Yuan
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China.
| | - Yunyue Zhang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China; Beijing Laboratory of Food Quality and Safety, China Agricultural University, Beijing 100083, PR China.
| | - Jiaxin Liu
- Department of Statistics, University of Illinois at Urbana-Champaign, Urbana 61801, IL, United States
| | - Yu Zhao
- Department of Food Science, Pennsylvania State University, University Park 16802, PA, United States
| | - Libo Tan
- Department of Human Nutrition & Hospitality Management, The University of Alabama, Tuscaloosa 35487, AL, United States.
| | - Jingwen Liu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China; Beijing Laboratory of Food Quality and Safety, China Agricultural University, Beijing 100083, PR China
| | - Qingyu Wang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China; Beijing Laboratory of Food Quality and Safety, China Agricultural University, Beijing 100083, PR China
| | - Hao Zhang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China; Beijing Laboratory of Food Quality and Safety, China Agricultural University, Beijing 100083, PR China.
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8
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Jiao Y, Kilmartin PA, Fan M, Quek SY. Assessment of phenolic contributors to antioxidant activity of new kiwifruit cultivars using cyclic voltammetry combined with HPLC. Food Chem 2018; 268:77-85. [PMID: 30064806 DOI: 10.1016/j.foodchem.2018.06.046] [Citation(s) in RCA: 34] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2018] [Revised: 06/07/2018] [Accepted: 06/09/2018] [Indexed: 01/27/2023]
Abstract
The phenolics profile of two new kiwifruit cultivars, Zespri® SunGold and Zespri® Sweet Green, were characterized and quantified for the first time using cyclic voltammetry, an electrochemical method, combined with HPLC. Results from the cyclic voltammetry revealed high correlations with those obtained from the spectrophotometry and HPLC methods, providing evidence to support the application of cyclic voltammetry as a rapid method in determining the phenolic profile and reducing power of kiwifruit extracts. Catechol-containing phenolics were identified as the major phenolic sub-class in the skins while flavonoids and phenolic acids were abundant in flesh of the tested cultivars. Epicatechin was the predominant phenolic compound and contributor to antioxidant capacity in all samples. Results also showed that SunGold and Sweet Green (both flesh and skin) exhibited significantly higher phenolic contents and antioxidant activities comparing with the well-established commercial 'Hayward' cultivar, indicating their commercial value and potential applications in food and nutraceuticals.
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Vithana MDK, Singh Z, Johnson SK. Levels of terpenoids, mangiferin and phenolic acids in the pulp and peel of ripe mango fruit influenced by pre-harvest spray application of FeSO 4 (Fe 2+), MgSO 4 (Mg 2+) and MnSO 4 (Mn 2+). Food Chem 2018; 256:71-76. [PMID: 29606474 DOI: 10.1016/j.foodchem.2018.02.087] [Citation(s) in RCA: 11] [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] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/17/2017] [Revised: 02/15/2018] [Accepted: 02/15/2018] [Indexed: 11/16/2022]
Abstract
Fe2+, Mg2+ and Mn2+ are enzyme cofactors in terpenoids biosynthesis. Effects of pre-harvest spray of FeSO4, MgSO4 and MnSO4 (0.2% and 0.3%) 30 d prior to harvest on the levels of terpenoids and phenolic compounds in ripe mango fruit were investigated. All treatments significantly increased lupeol in the peel compared to control and it was highest in pulp of 0.3% FeSO4-treated fruit. Spray of each nutrient (0.3%) increased total carotenoids in the pulp. Mangiferin in pulp was significantly higher in the fruit treated with 0.2% FeSO4, MgSO4 and MnSO4 compared to control and 0.3%. Concentrations of gallic, ferulic and caffeic acids in the peel and chlorogenic acid in pulp and peel were highest in fruit sprayed with 0.2% FeSO4. In conclusion, pre-harvest spray of FeSO4, MgSO4 and MnSO4 regulates concentrations of terpenoids and phenolic compounds in the pulp and peel of ripe mango fruit.
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Affiliation(s)
- Mekhala Dinushi Kananke Vithana
- Curtin Horticulture Research Laboratory, School of Molecular and Life Sciences, Faculty of Science and Engineering, Curtin University, GPO Box U1987, Perth 6845, Western Australia, Australia
| | - Zora Singh
- Curtin Horticulture Research Laboratory, School of Molecular and Life Sciences, Faculty of Science and Engineering, Curtin University, GPO Box U1987, Perth 6845, Western Australia, Australia.
| | - Stuart Keith Johnson
- School of Public Health, Curtin Health Innovation Research Institute, Faculty of Health Sciences, Curtin University, GPO Box U1987, Perth 6845, Western Australia, Australia
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10
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Liu S, You L, Zhao Y, Chang X. Wild Lonicera caerulea berry polyphenol extract reduces cholesterol accumulation and enhances antioxidant capacity in vitro and in vivo. Food Res Int 2018; 107:73-83. [PMID: 29580541 DOI: 10.1016/j.foodres.2018.02.016] [Citation(s) in RCA: 39] [Impact Index Per Article: 6.5] [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: 11/20/2017] [Revised: 01/27/2018] [Accepted: 02/03/2018] [Indexed: 12/21/2022]
Abstract
The hypocholesterolemic effect of Lonicera caerulea berry extract rich in polyphenols (LCBP) on high cholesterol-induced hypercholesterolemia and lipoprotein metabolite changes was examined in Caco-2 cells and rats. Cyanidin-3-glucoside, catechin, and chlorogenic acid are the major phenolic components of LCBP. The cholesterol-reducing effect and antioxidant capacity of these components were compared in Caco-2 cells. LCBP (80 μg/mL) and cyanidin-3-glucoside, catechin, and chlorogenic acid (50 μM) were found to be effective (p < 0.05). Rats were fed a high cholesterol diet (HCD) with or without LCBP supplementation (75, 150, and 300 mg/kg body weight intragastrically once daily) for 12 weeks. Compared with the HCD control group, LCBP supplementation at 150 and 300 mg/kg decreased the levels of TC, TG, and LDL-C, but increased that of HDL-C. LCBP treatment promoted greater neutral and acidic sterol excretion (p < 0.05) and improved the antioxidant capacity of the colon tissue, colon contents, and blood. Moreover, trimethylamine N-oxide (TMAO) levels were decreased in serum (p < 0.05). NPC1L1, ACAT2, and MTP mRNA and protein expression were reduced and ABCG5/8 expression was increased (p < 0.05) after LCBP treatment. Our results suggest that LCBP could be used as a functional food for the prevention and treatment of diseases related to excessive cholesterol accumulation.
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Affiliation(s)
- Suwen Liu
- College of Food Science & Technology, Hebei Normal University of Science and Technology, Qinhuangdao, Hebei 066004, China
| | - Lu You
- College of Food Science & Technology, Hebei Normal University of Science and Technology, Qinhuangdao, Hebei 066004, China
| | - Yuhua Zhao
- College of Food Science & Technology, Hebei Normal University of Science and Technology, Qinhuangdao, Hebei 066004, China
| | - Xuedong Chang
- College of Food Science & Technology, Hebei Normal University of Science and Technology, Qinhuangdao, Hebei 066004, China.
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11
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Hilbig J, Alves VR, Müller CMO, Micke GA, Vitali L, Pedrosa RC, Block JM. Ultrasonic-assisted extraction combined with sample preparation and analysis using LC-ESI-MS/MS allowed the identification of 24 new phenolic compounds in pecan nut shell [Carya illinoinensis (Wangenh) C. Koch] extracts. Food Res Int 2018; 106:549-557. [PMID: 29579960 DOI: 10.1016/j.foodres.2018.01.010] [Citation(s) in RCA: 18] [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: 10/16/2017] [Revised: 12/15/2017] [Accepted: 01/08/2018] [Indexed: 10/18/2022]
Abstract
Ultrasonic-assisted extraction combined with statistical tools (factorial design, response surface methodology and kinetics) were used to evaluate the effects of the experimental conditions of temperature, solid-to-solvent ratio, ethanol concentration and time for the extraction of the total phenolic content from pecan nut shells. The optimal conditions for the aqueous and hydroalcoholic extract (with 20% v/v of ethanol) were 60 and 80 °C; solid to solvent ratio of 30 mL·g-1 (for both) and extraction time of 35 and 25 min, respectively. Using these optimize extraction conditions, 426 and 582 mg GAE·g-1 of phenolic compounds, from the aqueous and hydroalcoholic phases respectively, were obtained. In addition, the analysis of the phenolic compounds using the LC-ESI-MS/MS system allowed the identification of 29 phenolic compounds, 24 of which had not been reported in literature for this raw material yet.
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Affiliation(s)
- Josiane Hilbig
- Laboratory of Fats and Oils, Department of Food Science and Technology, Federal University of Santa Catarina, Florianópolis, SC, Brazil
| | - Victor Rodrigues Alves
- Department of Chemistry, Federal University of Santa Catarina, Florianópolis, SC, Brazil
| | - Carmen Maria Olivera Müller
- Laboratory of Fruits and Vegetables, Department of Food Science and Technology, Federal University of Santa Catarina, Florianópolis, SC, Brazil.
| | - Gustavo Amadeu Micke
- Department of Chemistry, Federal University of Santa Catarina, Florianópolis, SC, Brazil.
| | - Luciano Vitali
- Department of Chemistry, Federal University of Santa Catarina, Florianópolis, SC, Brazil
| | - Rozangela Curi Pedrosa
- Laboratory of Experimental Biochemistry, Department of Biochemistry, Federal University of Santa Catarina, Florianópolis, SC, Brazil
| | - Jane Mara Block
- Laboratory of Fats and Oils, Department of Food Science and Technology, Federal University of Santa Catarina, Florianópolis, SC, Brazil.
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12
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Jiang R, Xu XH, Wang K, Yang XZ, Bi YF, Yan Y, Liu JZ, Chen XN, Wang ZZ, Guo XL, Zhao DQ, Sun LW. Ethyl acetate extract from Panax ginseng C.A. Meyer and its main constituents inhibit α-melanocyte-stimulating hormone-induced melanogenesis by suppressing oxidative stress in B16 mouse melanoma cells. J Ethnopharmacol 2017; 208:149-156. [PMID: 28689798 DOI: 10.1016/j.jep.2017.07.004] [Citation(s) in RCA: 30] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/08/2017] [Revised: 06/16/2017] [Accepted: 07/02/2017] [Indexed: 06/07/2023]
Abstract
ETHNOPHARMACOLOGICAL RELEVANCE Hyperpigmentation disease involves darkening of the skin color due to melanin overproduction. Panax ginseng C.A. Meyer is a well-known traditional Chinese medicine and has a long history of use as a skin lightener to inhibit melanin formation in China, Korea and some other Asian countries. However, the constituents and the molecular mechanisms by which they affect melanogenesis are not fully clear. AIM OF THE STUDY The purpose of this study was to identify the active ingredient in Panax ginseng C.A. Meyer extract that inhibits mushroom tyrosinase activity and to investigate the antioxidative capacity and molecular mechanisms of the effective extract on melanogenesis in B16 mouse melanoma cells. MATERIALS AND METHODS Aqueous extracts of Panax ginseng C.A. Meyer were successively fractionated with an equal volume of chloroform, ethyl acetate, and n-butyl alcohol to determine the effects by examining the activity of mushroom tyrosinase. The effective fraction was analyzed using HPLC and LC-MS. The antioxidative capacity and the inhibitory effects on melanin content, cell intracellular tyrosinase activity, and melanogenesis protein levels were determined in α-melanocyte-stimulating hormone (α-MSH)-treated B16 mouse melanoma cells. RESULTS The ethyl acetate extract from Panax ginseng C.A. Meyer (PG-2) had the highest inhibiting effect on mushroom tyrosinase, mainly contained phenolic acids, including protocatechuic acid, vanillic acid, p-coumaric acid, salicylic acid, and caffeic acid, and exhibited apparent antioxidant activity in vitro. PG-2 and its main constituents significantly decreased melanin content, suppressed cellular tyrosinase activity, and reduced expression of tyrosinase protein to inhibit B16 cells melanogenesis induced by α-MSH, and no cytotoxic effects were observed. They also inhibited cellular reactive oxygen species (ROS) generation, increased superoxide dismutase (SOD) activity and glutathione (GSH) level in α-MSH-treated B16 cells effectively. And those activities of its main constituents could reach more than 80% of PG-2. The ROS scavengers N-acetyl-L-cysteine (NAC) had a similar inhibitory effect on melanogenesis. CONCLUSIONS These results suggest that ethyl acetate extract from Panax ginseng C.A. Meyer has the highest effect on inhibiting melanogenesis, and that its main components are polyphenolic compounds, which may inhibit melanogenesis by suppressing oxidative stress. This work provides new insight into the active constituents and molecular mechanisms underlying skin-lightening effect of Panax ginseng C.A. Meyer.
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Affiliation(s)
- Rui Jiang
- Jilin Technology Innovation Center for Chinese Medicine Biotechnology, College of Biology and Chemistry, Beihua University, Jilin City, Jilin Province 132013, China
| | - Xiao-Hao Xu
- Jilin Technology Innovation Center for Chinese Medicine Biotechnology, College of Biology and Chemistry, Beihua University, Jilin City, Jilin Province 132013, China
| | - Ke Wang
- Jilin Technology Innovation Center for Chinese Medicine Biotechnology, College of Biology and Chemistry, Beihua University, Jilin City, Jilin Province 132013, China
| | - Xin-Zhao Yang
- Jilin Technology Innovation Center for Chinese Medicine Biotechnology, College of Biology and Chemistry, Beihua University, Jilin City, Jilin Province 132013, China
| | - Ying-Fei Bi
- Jilin Technology Innovation Center for Chinese Medicine Biotechnology, College of Biology and Chemistry, Beihua University, Jilin City, Jilin Province 132013, China
| | - Yao Yan
- Jilin Technology Innovation Center for Chinese Medicine Biotechnology, College of Biology and Chemistry, Beihua University, Jilin City, Jilin Province 132013, China
| | - Jian-Zeng Liu
- Changchun University of Chinese Medicine, Changchun, Jilin Province 130000, China
| | - Xue-Nan Chen
- Changchun University of Chinese Medicine, Changchun, Jilin Province 130000, China
| | - Zhen-Zhong Wang
- Kanion Group CO. LTD., Lianyungang, Jiangsu Province 222000, China
| | - Xiao-Li Guo
- Kanion Group CO. LTD., Lianyungang, Jiangsu Province 222000, China
| | - Da-Qing Zhao
- Changchun University of Chinese Medicine, Changchun, Jilin Province 130000, China
| | - Li-Wei Sun
- Jilin Technology Innovation Center for Chinese Medicine Biotechnology, College of Biology and Chemistry, Beihua University, Jilin City, Jilin Province 132013, China.
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13
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Polychniatou V, Tzia C. Evaluation of surface-active and antioxidant effect of olive oil endogenous compounds on the stabilization of water-in-olive-oil nanoemulsions. Food Chem 2017; 240:1146-1153. [PMID: 28946236 DOI: 10.1016/j.foodchem.2017.08.044] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2017] [Revised: 08/08/2017] [Accepted: 08/15/2017] [Indexed: 12/01/2022]
Affiliation(s)
- Vasiliki Polychniatou
- Laboratory of Food Chemistry and Technology, School of Chemical Engineering, National Technical University of Athens, 5 Iroon Polytechniou St., 15780 Zografou, Greece.
| | - Constantina Tzia
- Laboratory of Food Chemistry and Technology, School of Chemical Engineering, National Technical University of Athens, 5 Iroon Polytechniou St., 15780 Zografou, Greece.
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14
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Zhang Y, Wu S, Qin Y, Liu J, Liu J, Wang Q, Ren F, Zhang H. Interaction of phenolic acids and their derivatives with human serum albumin: Structure-affinity relationships and effects on antioxidant activity. Food Chem 2018; 240:1072-80. [PMID: 28946225 DOI: 10.1016/j.foodchem.2017.07.100] [Citation(s) in RCA: 37] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2017] [Revised: 07/02/2017] [Accepted: 07/20/2017] [Indexed: 11/20/2022]
Abstract
In this study, 111 phenolic acids and their derivatives were chosen to investigate their structure-affinity relationships when binding to human serum albumin (HSA), and effects on their antioxidant activity. A comprehensive mathematical model was employed to calculate the binding constants, using a fluorescence quenching method, and this was corrected for the inner-filter effect to improve accuracy. We found that a hydroxy group at the 2-position of the benzene ring exerted a positive effect on the affinities, while a 4-hydroxy substituent had a negative influence. Both methylation of the hydroxy groups and replacing the hydroxy groups with methyl groups at the 3- and 4-positions of the benzene ring enhanced the binding affinities. Hydrophobic force and hydrogen bonding were binding forces for the phenolic acids, and their methyl esters, respectively. The antioxidant activity of the HSA-phenolic acid interaction compounds was higher than that of the phenolic acids alone.
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15
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Vishnu KV, Chatterjee NS, Ajeeshkumar KK, Lekshmi RGK, Tejpal CS, Mathew S, Ravishankar CN. Microencapsulation of sardine oil: Application of vanillic acid grafted chitosan as a bio-functional wall material. Carbohydr Polym 2017; 174:540-548. [PMID: 28821102 DOI: 10.1016/j.carbpol.2017.06.076] [Citation(s) in RCA: 32] [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: 04/14/2017] [Revised: 06/15/2017] [Accepted: 06/20/2017] [Indexed: 10/19/2022]
Abstract
Vanillic acid grafted chitosan (Va-g-Ch) was evaluated as a new antioxidant wall material for microencapsulation of polyunsaturated fatty acid rich sardine oil. A high grafting ratio of 305mg vanillic acid equivalent/g of polymer was achieved using a free radical mediated grafting reaction. Oil in water emulsion was prepared with an optimised combination of Va-g-Ch and Tween 20 (3.2:1). Sardine oil loaded microparticles (SO-M) were produced (∼75% yield) by spray drying. The average diameter and polydispersity Index (PDI) of the particles were found to be 2.3μ and 0.345. XRD spectra of SO-M showed reduction in crystallinity due to microencapsulation. After four weeks of storage, a moderate (∼12%) decrease in the EPA and DHA content and a low PV of 5.5±0.51meq/kg oil in SO-M demonstrated good oxidative stability. Satisfactory encapsulation efficiency (84±0.84%) and loading efficiency (67±0.51%) values, also demonstrated the suitability of Va-g-Ch for microencapsulation of sardine oil.
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Affiliation(s)
- K V Vishnu
- ICAR-Central Institute of Fisheries Technology (CIFT), Matsyapuri P.O, Kerala-682029, India
| | - Niladri S Chatterjee
- ICAR-Central Institute of Fisheries Technology (CIFT), Matsyapuri P.O, Kerala-682029, India.
| | - K K Ajeeshkumar
- ICAR-Central Institute of Fisheries Technology (CIFT), Matsyapuri P.O, Kerala-682029, India
| | - R G K Lekshmi
- ICAR-Central Institute of Fisheries Technology (CIFT), Matsyapuri P.O, Kerala-682029, India
| | - C S Tejpal
- ICAR-Central Institute of Fisheries Technology (CIFT), Matsyapuri P.O, Kerala-682029, India
| | - Suseela Mathew
- ICAR-Central Institute of Fisheries Technology (CIFT), Matsyapuri P.O, Kerala-682029, India
| | - C N Ravishankar
- ICAR-Central Institute of Fisheries Technology (CIFT), Matsyapuri P.O, Kerala-682029, India
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16
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Margalef M, Pons Z, Iglesias-Carres L, Bravo FI, Muguerza B, Arola-Arnal A. Flavanol plasma bioavailability is affected by metabolic syndrome in rats. Food Chem 2017; 231:287-94. [PMID: 28450008 DOI: 10.1016/j.foodchem.2017.03.141] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2015] [Revised: 03/15/2017] [Accepted: 03/25/2017] [Indexed: 02/08/2023]
Abstract
Flavanols, which exert several health benefits, are metabolized after ingestion. Factors such as the host physiological condition could affect the metabolism and bioavailability of flavanols, influencing their bioactivities. This study aimed to qualitatively evaluate whether a pathological state influenced flavanol plasma bioavailability. Standard and cafeteria (CAF) diet fed rats, a robust model of metabolic syndrome (MeS), were administered 1000mg/kg of flavanol enriched grape seed polyphenol extract (GSPE). Flavanols and their metabolites were quantified by HPLC-MS/MS in plasma before and at 2, 4, 7, 24, and 48h after GSPE ingestion. Results showed that in CAF administered rats the maximum time of plasma flavanol concentration was delayed and these animals presented higher levels of plasma phase-II metabolites as well as altered microbial metabolites. In conclusion, this study demonstrated that MeS pathological state modified flavanol bioavailability, supporting the hypothesis that flavanol metabolism, and therefore flavanol functionality, depend on the organism's state of health.
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17
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Mueller D, Jung K, Winter M, Rogoll D, Melcher R, Richling E. Human intervention study to investigate the intestinal accessibility and bioavailability of anthocyanins from bilberries. Food Chem 2017; 231:275-286. [PMID: 28450007 DOI: 10.1016/j.foodchem.2017.03.130] [Citation(s) in RCA: 80] [Impact Index Per Article: 11.4] [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: 10/26/2016] [Revised: 03/22/2017] [Accepted: 03/22/2017] [Indexed: 01/10/2023]
Abstract
We investigated the importance of the large intestine on the bioavailability of anthocyanins from bilberries in humans with/without a colon. Low bioavailability of anthocyanins in plasma and urine was observed in the frame of this study. Anthocyanins reached the circulation mainly as glucuronides. Analysis of ileal effluents (at end of small intestine) demonstrated that 30% of ingested anthocyanins were stable during 8h passage through the upper intestine. Only 20% degradants were formed and mostly intact anthocyanins were absorbed from the small intestine. Higher amounts of degradants than anthocyanins reached the circulation after bilberry extract consumption in both groups of subjects. Comparison of the bioavailability of anthocyanins in healthy subjects versus ileostomists revealed substantially higher amounts of anthocyanins and degradants in the plasma/urine of subjects with an intact gut. The results suggested that the colon is a significant site for absorption of bioactive components such as anthocyanins and their degradation products.
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Affiliation(s)
- Dolores Mueller
- Department of Food Chemistry and Toxicology, University of Kaiserslautern, Erwin-Schroedinger-Strasse 52, D-67663 Kaiserslautern, Germany
| | - Kathrin Jung
- Department of Food Chemistry and Toxicology, University of Kaiserslautern, Erwin-Schroedinger-Strasse 52, D-67663 Kaiserslautern, Germany
| | - Manuel Winter
- Department of Food Chemistry and Toxicology, University of Kaiserslautern, Erwin-Schroedinger-Strasse 52, D-67663 Kaiserslautern, Germany
| | - Dorothee Rogoll
- Medizinische Klinik und Poliklinik II, Universitätsklinikum Wuerzburg, Oberduerrbacher Strasse 6, D-97080 Wuerzburg, Germany
| | - Ralph Melcher
- Medizinische Klinik und Poliklinik II, Universitätsklinikum Wuerzburg, Oberduerrbacher Strasse 6, D-97080 Wuerzburg, Germany
| | - Elke Richling
- Department of Food Chemistry and Toxicology, University of Kaiserslautern, Erwin-Schroedinger-Strasse 52, D-67663 Kaiserslautern, Germany.
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18
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Belwal T, Giri L, Bhatt ID, Rawal RS, Pande V. An improved method for extraction of nutraceutically important polyphenolics from Berberis jaeschkeana C.K. Schneid. fruits. Food Chem 2017; 230:657-666. [PMID: 28407963 DOI: 10.1016/j.foodchem.2017.03.086] [Citation(s) in RCA: 38] [Impact Index Per Article: 5.4] [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: 01/04/2017] [Revised: 03/12/2017] [Accepted: 03/14/2017] [Indexed: 01/23/2023]
Abstract
Berberis jaeschkeana fruits, source of nutraceutically important polyphenolics were investigated. A total of 32 experimental run were conducted under Plackett-Burman and central composite design. Microwave power, methanol and HCl concentration significantly (p<0.05) affect extraction of polyphenols under linear, quadratic and interactive effect. The model showed good fitness with significant (p<0.05) model F-value and a non-significant lack of fit. Under optimum microwave assisted extraction (MAE) condition the total phenolics, flavonoids, tannins and antioxidant activity were in closed context with predicted values. As compared to ultrasonic (UAE) and maceration extraction (ME), MAE showed significantly (p<0.05) higher recovery of TP, TF and FRAP antioxidant activity. HPLC-DAD analysis detects a total of 10 polyphenolic compounds under MAE as compared to 9 under UAE and ME. Designing of MAE conditions showed promising results for polyphenolic antioxidants extraction as revealed by higher yield with lesser time and solvent consumption, which can contribute in green extraction technology and its application in nutraceutical industry.
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Affiliation(s)
- Tarun Belwal
- G.B. Pant National Institute of Himalayan Environment and Sustainable Development, Kosi Katarmal, Almora-263643, Uttarakhand, India
| | - Lalit Giri
- G.B. Pant National Institute of Himalayan Environment and Sustainable Development, Kosi Katarmal, Almora-263643, Uttarakhand, India
| | - Indra D Bhatt
- G.B. Pant National Institute of Himalayan Environment and Sustainable Development, Kosi Katarmal, Almora-263643, Uttarakhand, India.
| | - Ranbeer S Rawal
- G.B. Pant National Institute of Himalayan Environment and Sustainable Development, Kosi Katarmal, Almora-263643, Uttarakhand, India
| | - Veena Pande
- Department of Biotechnology, Kumaun University, Nainital, India
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19
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Sahan Y, Gurbuz O, Guldas M, Degirmencioglu N, Begenirbas A. Phenolics, antioxidant capacity and bioaccessibility of chicory varieties (Cichorium spp.) grown in Turkey. Food Chem 2017; 217:483-489. [PMID: 27664662 DOI: 10.1016/j.foodchem.2016.08.108] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2015] [Revised: 07/10/2016] [Accepted: 08/27/2016] [Indexed: 10/21/2022]
Abstract
In this study, the changes in phenolics, anthocyanin, antioxidant capacity, and bioaccessibility of chicory varieties (Cichorium spp.) in Turkey were investigated. A total of 19 phenolic standards were screened in the chicory varieties studied and the most abundant compounds in the samples, extracted with methanol, were phenolic acids, syringic (2.54mg/kg) and trans-ferulic acid (1.85mg/kg), whilst (+)-catechin was the major flavanol. The highest flavanol content using either methanol or ethanol was determined in the green chicory samples (0.62mg/kg). The red chicory variety had higher anthocyanin (12.80mg/kg), and contained more phenolics, extractable (8855.50mg GAE/100g) and hydrolysable (7005.51mg GAE/100g), than the other varieties. Also, the antioxidant capacities in this variety, as measured using the CUPRAC assay (570.54 and 425.14μmol Trolox/g dw, respectively), had a wider range of difference than was found in the other assays used. Total phenolics were more bioaccessible from the white chicory variety (61.48%). However, the bioaccessibility of antioxidants was higher in the green chicory variety.
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Affiliation(s)
- Yasemin Sahan
- Uludag University, Agricultural Faculty, Dept. of Food Engineering, Gorukle Campus, 16059 Bursa, Turkey.
| | - Ozan Gurbuz
- Uludag University, Agricultural Faculty, Dept. of Food Engineering, Gorukle Campus, 16059 Bursa, Turkey.
| | - Metin Guldas
- Uludag University Karacabey Vocational School, Dept. of Food Processing, Karacabey Campus, 16700 Bursa, Turkey.
| | - Nurcan Degirmencioglu
- Bandırma Onyedi Eylul University, Bandırma Vocational School, Dept. of Food Processing, 10200 Balikesir, Turkey.
| | - Aynur Begenirbas
- Uludag University, Agricultural Faculty, Dept. of Food Engineering, Gorukle Campus, 16059 Bursa, Turkey.
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20
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Gong ES, Luo SJ, Li T, Liu CM, Zhang GW, Chen J, Zeng ZC, Liu RH. Phytochemical profiles and antioxidant activity of brown rice varieties. Food Chem 2017; 227:432-443. [PMID: 28274454 DOI: 10.1016/j.foodchem.2017.01.093] [Citation(s) in RCA: 50] [Impact Index Per Article: 7.1] [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: 10/05/2016] [Revised: 01/12/2017] [Accepted: 01/17/2017] [Indexed: 12/26/2022]
Abstract
The phytochemical content and antioxidant activity of eight varieties of brown rice (BR) are reported. The total phenolic contents of BR ranged from 72.45 to 120.13mg of gallic acid equiv./100g. The phenolics from bound fraction contributed 40.6-50.2% of the total phenolic content. The total flavonoid contents of BR ranged from 75.90 to 112.03mg catechin equiv./100g. The flavonoids from the bound fraction contributed 26.9-48.2% of total flavonoids. Trans-ferulic acid was the predominant phenolic acid in BR. Total trans-ferulic acid content ranged from 161.42 to 374.81μg/100g. The percentage of trans-ferulic acid in bound fraction ranged from 96.4% to 99.2%. Only α- and γ-tocopherols and -tocotrienols were detected in BR with α-tocopherol and γ-tocotrienol being the predominant. The total peroxyl radical scavenging capacity (PSC) of BR ranged from 18.29 to 40.33mg vitamin C equiv./100g. The bound fraction contributed 67.2-77.2% of total PSC.
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Affiliation(s)
- Er Sheng Gong
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, China; Department of Food Science, Cornell University, Ithaca, NY 14853, United States
| | - Shun Jing Luo
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, China
| | - Tong Li
- Department of Food Science, Cornell University, Ithaca, NY 14853, United States
| | - Cheng Mei Liu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, China.
| | - Guo Wen Zhang
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, China
| | - Jun Chen
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, China
| | - Zi Cong Zeng
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, China
| | - Rui Hai Liu
- Department of Food Science, Cornell University, Ithaca, NY 14853, United States.
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21
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Ciccoritti R, Taddei F, Nicoletti I, Gazza L, Corradini D, D'Egidio MG, Martini D. Use of bran fractions and debranned kernels for the development of pasta with high nutritional and healthy potential. Food Chem 2017; 225:77-86. [PMID: 28193436 DOI: 10.1016/j.foodchem.2017.01.005] [Citation(s) in RCA: 30] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2016] [Revised: 12/31/2016] [Accepted: 01/02/2017] [Indexed: 01/30/2023]
Abstract
The quality of pasta produced with debranning products (bran fractions, BF, and debranned kernels, DK) of durum wheat was investigated by evaluating their total antioxidant capacity, occurrence of nutritional and bioactive compounds, and sensory properties. Two pasta samples, produced with BF-enriched semolina (BF pasta) or only with micronized DK (DK pasta), respectively, were compared with pasta made with traditional semolina (control pasta). BF pasta and DK pasta displayed significantly higher content of bioactive compounds, such as phenolic compounds and dietary fibre, than control pasta, to a different extent for the diverse compounds. The present study indicates that the debranning process allows to produce pasta with a high content of healthy compounds and minimal effects on sensory properties, using only the natural endowment of durum wheat. This approach is suitable to produce cereal-based foods with the potential nutritional and health benefits of partially refined cereals and limitation of their main drawbacks.
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Affiliation(s)
- Roberto Ciccoritti
- Consiglio per la ricerca in agricoltura e l'analisi dell'economia agraria (CREA-Unità di ricerca per la Valorizzazione Qualitativa dei Cereali), Via Manziana 30, 00189 Rome, Italy
| | - Federica Taddei
- Consiglio per la ricerca in agricoltura e l'analisi dell'economia agraria (CREA-Unità di ricerca per la Valorizzazione Qualitativa dei Cereali), Via Manziana 30, 00189 Rome, Italy
| | - Isabella Nicoletti
- CNR - Istituto di Metodologie Chimiche (IMC), Area della Ricerca di Roma 1, Via Salaria km 29.300, 00015 Monterotondo, Rome, Italy
| | - Laura Gazza
- Consiglio per la ricerca in agricoltura e l'analisi dell'economia agraria (CREA-Unità di ricerca per la Valorizzazione Qualitativa dei Cereali), Via Manziana 30, 00189 Rome, Italy
| | - Danilo Corradini
- CNR - Istituto di Metodologie Chimiche (IMC), Area della Ricerca di Roma 1, Via Salaria km 29.300, 00015 Monterotondo, Rome, Italy
| | - Maria Grazia D'Egidio
- Consiglio per la ricerca in agricoltura e l'analisi dell'economia agraria (CREA-Unità di ricerca per la Valorizzazione Qualitativa dei Cereali), Via Manziana 30, 00189 Rome, Italy
| | - Daniela Martini
- Consiglio per la ricerca in agricoltura e l'analisi dell'economia agraria (CREA-Unità di ricerca per la Valorizzazione Qualitativa dei Cereali), Via Manziana 30, 00189 Rome, Italy.
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22
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Cabrera-Bañegil M, Hurtado-Sánchez MDC, Galeano-Díaz T, Durán-Merás I. Front-face fluorescence spectroscopy combined with second-order multivariate algorithms for the quantification of polyphenols in red wine samples. Food Chem 2016; 220:168-176. [PMID: 27855885 DOI: 10.1016/j.foodchem.2016.09.152] [Citation(s) in RCA: 38] [Impact Index Per Article: 4.8] [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: 05/18/2016] [Revised: 09/19/2016] [Accepted: 09/24/2016] [Indexed: 12/19/2022]
Abstract
The potential of front-face fluorescence spectroscopy combined with second-order chemometric methods was investigated for the quantification of the main polyphenols present in wine samples. Parallel factor analysis (PARAFAC) and unfolded-partial least squares coupled to residual bilinearization (U-PLS/RBL) were assessed for the quantification of catechin, epicatechin, quercetin, resveratrol, caffeic acid, gallic acid, p-coumaric acid, and vanillic acid in red wines. Excitation-emission matrices of different red wine samples, without pretreatment, were obtained in front-face mode, recording emission between 290 and 450 nm, exciting between 240 and 290 nm, for the analysis of epicatechin, catechin, caffeic acid, gallic acid, and vanillic acid; and excitation and emission between 300-360 and 330-400nm, respectively, for the analysis of resveratrol. U-PLS/RBL algorithm provided the best results and this methodology was validated by an optimized liquid chromatographic coupled to diode array and fluorimetric detectors procedure, obtaining a very good correlation for vanillic acid, caffeic acid, epicatechin and resveratrol.
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Affiliation(s)
- Manuel Cabrera-Bañegil
- Technological Institute of Food and Agriculture (CICYTEX-INTAEX), Junta de Extremadura, Avda. Adolfo Suárez S/N, 06007 Badajoz, Spain
| | | | - Teresa Galeano-Díaz
- Department of Analytical Chemistry and Research Institute on Water, Climate Change and Sustainability (IACYS), University of Extremadura, 06006 Badajoz, Spain
| | - Isabel Durán-Merás
- Department of Analytical Chemistry and Research Institute on Water, Climate Change and Sustainability (IACYS), University of Extremadura, 06006 Badajoz, Spain.
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23
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Wei WL, Zeng R, Gu CM, Qu Y, Huang LF. Angelica sinensis in China-A review of botanical profile, ethnopharmacology, phytochemistry and chemical analysis. J Ethnopharmacol 2016; 190:116-141. [PMID: 27211015 DOI: 10.1016/j.jep.2016.05.023] [Citation(s) in RCA: 187] [Impact Index Per Article: 23.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/08/2015] [Revised: 05/07/2016] [Accepted: 05/10/2016] [Indexed: 06/05/2023]
Abstract
ETHNOPHARMACOLOGICAL RELEVANCE Angelica sinensis (Oliv.) Diels, known as Dang Gui (in Chinese), is a traditional medicinal and edible plant that has long been used for tonifying, replenishing, and invigorating blood as well as relieving pain, lubricating the intestines, and treating female irregular menstruation and amenorrhea. A. sinensis has also been used as a health product and become increasingly popular in China, Japan, and Korea. AIM OF THE REVIEW This paper aims to provide a systemic review of traditional uses of A. sinensis and its recent advances in the fields of phytochemistry, analytical methods and toxicology. In addition, possible trends, therapeutic potentials, and perspectives for future research of this plant are also briefly discussed. MATERIALS AND METHODS An extensive review of the literature was conducted, and electronic databases including China National Knowledge Infrastructure, PubMed, Google Scholar, Science Direct, and Reaxys were used to assemble the data. Ethnopharmacological literature and digitalised sources of academic libraries were also systematically searched. In addition, information was obtained from local books and The Plant List (TPL, www.theplantlist.org). RESULT This study reviews the progress in chemical analysis of A. sinensis and its preparations. Previously and newly established methods, including spectroscopy, thin-layer chromatography (TLC), gas chromatography (GC), high-performance liquid chromatography (HPLC), ultra-performance liquid chromatography(UPLC), and nuclear magnetic resonance analysis (NMR), are summarized. Moreover, identified bioactive components such as polysaccharides, ligustilide and ferulic acid were reviewed, along with analytical methods for quantitative and qualitative determination of target analytes, and fingerprinting authentication, quality evaluation of A. sinensis, and toxicology and pharmacodynamic studies. Scientific reports on crude extracts and pure compounds and formulations revealed a wide range of pharmacological activities, including anti-inflammatory activity, antifibrotic action, antispasmodic activity, antioxidant activities, and neuroprotective action, as well as cardio- and cerebrovascular effects. CONCLUSIONS Within the published scientific literature are numerous reports regarding analytical methods that use various chromatographic and spectrophotometric technologies to monitor various types of components with different physicochemical properties simultaneously. This review discusses the reasonable selection of marker compounds based on high concentrations, analytical methods, and commercial availabilities with the goal of developing quick, accurate, and applicable analytical approaches for quality evaluation and establishing harmonised criteria for the analysis of A. sinensis and its finished products. Compounds isolated from A. sinensis are abundant sources of chemical diversity, from which we can discover active molecules. Thus, more studies on the pharmacological mechanisms of the predominant active compounds of A. sinensis are needed. In addition, given that A. sinensis is one of the most popular traditional herbal medicines, its main therapeutic aspects, toxicity, and adverse effects warrant further investigation in the future.
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Affiliation(s)
- Wen-Long Wei
- Institute of Medicinal Plant Development, Chinese Academy of Medical Sciences & Peking Union Medical College, Beijing 100193, China.
| | - Rui Zeng
- College of Pharmacy, Southwest University for Nationalities, Chengdu 610041, China
| | - Cai-Mei Gu
- Institute of Medicinal Plant Development, Chinese Academy of Medical Sciences & Peking Union Medical College, Beijing 100193, China.
| | - Yan Qu
- Pharmacy College, Chengdu University of Traditional Chinese Medicine, Chengdu 611137, China.
| | - Lin-Fang Huang
- Institute of Medicinal Plant Development, Chinese Academy of Medical Sciences & Peking Union Medical College, Beijing 100193, China.
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Değirmencioğlu N, Gürbüz O, Herken EN, Yıldız AY. The impact of drying techniques on phenolic compound, total phenolic content and antioxidant capacity of oat flour tarhana. Food Chem 2015; 194:587-94. [PMID: 26471596 DOI: 10.1016/j.foodchem.2015.08.065] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.6] [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: 03/24/2015] [Revised: 08/12/2015] [Accepted: 08/18/2015] [Indexed: 01/22/2023]
Abstract
In this study, the changes in phenolic composition, total phenolic content, and antioxidant capacity of tarhanas supplemented with oat flour (OF) at the levels of 20-100% (w/w) after three drying treatments (sun-, oven-, and microwave drying) were investigated. A total of seventeen phenolic standards have been screened in tarhanas, and the most abundant flavonol and phenolic acid compounds were kaempferol (23.62mg/g) and 3-hydroxy-4-metoxy cinnamic acid (9.60mg/g). The total phenolic content amount gradually increased with the addition of OF to tarhana, but decidedly higher total phenolic content was found in samples oven dried at 55°C as compared with other methods. The microwave- and oven dried tarhana samples showed higher TEACDPPH and TEACABTS values than those dried with the other methods, respectively, in higher OF amounts. Consequently, oven- and microwave-drying can be recommended to retain the highest for phenolic compounds as well as maximal antioxidant capacity in OF supplemented tarhana samples.
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Affiliation(s)
- Nurcan Değirmencioğlu
- Department of Food Technology, Bandırma Vocational High School, Bandırma Onyedi Eylül University, Balıkesir, Turkey.
| | - Ozan Gürbüz
- Department of Food Engineering, Agricultural Faculty, Uludag University, Bursa, Turkey.
| | - Emine Nur Herken
- Department of Food Engineering, Engineering Faculty, Pamukkale University, Denizli, Turkey.
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25
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Toaldo IM, Cruz FA, Alves TDL, de Gois JS, Borges DLG, Cunha HP, da Silva EL, Bordignon-Luiz MT. Bioactive potential of Vitis labrusca L. grape juices from the Southern Region of Brazil: phenolic and elemental composition and effect on lipid peroxidation in healthy subjects. Food Chem 2014; 173:527-35. [PMID: 25466055 DOI: 10.1016/j.foodchem.2014.09.171] [Citation(s) in RCA: 84] [Impact Index Per Article: 8.4] [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: 04/10/2014] [Revised: 09/08/2014] [Accepted: 09/20/2014] [Indexed: 11/18/2022]
Abstract
Grapes are rich in polyphenols with biologically active properties. Although the bioactive potential of grape constituents are frequently reported, the effects of Brazilian Vitis labrusca L. grape juices ingestion have not been demonstrated in humans. This study identified the phenolic and elemental composition of red and white grape juices and the effect of organic and conventional red grape juice consumption on lipid peroxidation in healthy individuals. Concentrations of anthocyanins, flavanols and phenolic acids and the in vitro antioxidant activity were significantly higher in the organic juice. The macro-elements K, Ca, Na and Mg were the most abundant minerals in all juices. The acute consumption of red grape juices promoted significant decrease of lipid peroxides in serum and TBARS levels in plasma. It is concluded that red V. labrusca L. grape juices produced in Southern Brazil showed lipid peroxidation inhibition abilities in healthy subjects, regardless of the cultivation system.
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Affiliation(s)
- Isabela Maia Toaldo
- Departamento de Ciência e Tecnologia de Alimentos, Universidade Federal de Santa Catarina, Admar Gonzaga Rd., 1346, Itacorubi, 88034-001 Florianópolis, SC, Brazil
| | - Fernanda Alves Cruz
- Departamento de Análises Clínicas, Universidade Federal de Santa Catarina, Delfino Conti St., Trindade, 88040-900 Florianópolis, SC, Brazil
| | - Tatiana de Lima Alves
- Departamento de Análises Clínicas, Universidade Federal de Santa Catarina, Delfino Conti St., Trindade, 88040-900 Florianópolis, SC, Brazil
| | - Jefferson Santos de Gois
- Departamento de Química, Universidade Federal de Santa Catarina, Des. Vitor Lima Av., Trindade, 88040-900 Florianópolis, SC, Brazil
| | - Daniel L G Borges
- Departamento de Química, Universidade Federal de Santa Catarina, Des. Vitor Lima Av., Trindade, 88040-900 Florianópolis, SC, Brazil; INCT de Energia e Ambiente do CNPq(1), Florianópolis-SC, Brazil
| | - Heloisa Pamplona Cunha
- Departamento de Análises Clínicas, Universidade Federal de Santa Catarina, Delfino Conti St., Trindade, 88040-900 Florianópolis, SC, Brazil
| | - Edson Luiz da Silva
- Departamento de Análises Clínicas, Universidade Federal de Santa Catarina, Delfino Conti St., Trindade, 88040-900 Florianópolis, SC, Brazil
| | - Marilde T Bordignon-Luiz
- Departamento de Ciência e Tecnologia de Alimentos, Universidade Federal de Santa Catarina, Admar Gonzaga Rd., 1346, Itacorubi, 88034-001 Florianópolis, SC, Brazil.
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García-Rodríguez R, Romero-Segura C, Sanz C, Pérez AG. Modulating oxidoreductase activity modifies the phenolic content of virgin olive oil. Food Chem 2015; 171:364-9. [PMID: 25308681 DOI: 10.1016/j.foodchem.2014.09.009] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2014] [Revised: 07/25/2014] [Accepted: 09/03/2014] [Indexed: 11/21/2022]
Abstract
The effect of modifying polyphenol oxidase (PPO) and peroxidase (POX) activity during the extraction of virgin olive oil has been assessed in terms of its influence on the phenolic profile of the oil produced. These enzymes were modified by adding exogenous enzyme or specific inhibitors during the milling and subsequent kneading step, studying the effect on specific phenolic compounds in the oils. PPO is the main enzyme involved in phenolic oxidation at the milling step whereas POX activity seems to be the main influence during the kneading step. The data obtained suggest it is possible to increase the nutritional and organoleptic quality of virgin olive oil by inhibiting these enzymes during olive fruit processing. Treatment with the PPO inhibitor tropolone produced a twofold increase in the phenolic fraction, which would therefore seem to be an interesting strategy to improve the nutritional and organoleptic properties of virgin olive oil.
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27
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McKay DL, Chen CY, Zampariello CA, Blumberg JB. Flavonoids and phenolic acids from cranberry juice are bioavailable and bioactive in healthy older adults. Food Chem 2015; 168:233-40. [PMID: 25172705 DOI: 10.1016/j.foodchem.2014.07.062] [Citation(s) in RCA: 106] [Impact Index Per Article: 10.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2014] [Revised: 06/07/2014] [Accepted: 07/09/2014] [Indexed: 01/25/2023]
Abstract
Cranberries (Vaccinium macrocarpon) are a rich source of phenolic phytochemicals, which likely contribute to their putative health benefits. A single-dose pharmacokinetic trial was conducted in 10 healthy adults ⩾50y to evaluate the acute (24-h) absorption and excretion of flavonoids, phenolic acids and proanthocyanidins (PACs) from a low-calorie cranberry juice cocktail (54% juice). Inter-individual variability was observed in the Cmax and Tmax of many of these compounds in both plasma and urine. The sum total concentration of phenolics detected in plasma reached a peak of 34.2μg/ml between 8 and 10h, while in urine this peak was 269.8μg/mg creatinine, and appeared 2-4h earlier. The presence of PAC-A2 dimers in human urine has not previously been reported. After cranberry juice consumption, plasma total antioxidant capacity assessed using ORAC and TAP assays correlated with individual metabolites. Our results show phenolic compounds in cranberry juice are bioavailable and exert antioxidant actions in healthy older adults.
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28
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Thitilertdecha P, Guy RH, Rowan MG. Characterisation of polyphenolic compounds in Clerodendrum petasites S. Moore and their potential for topical delivery through the skin. J Ethnopharmacol 2014; 154:400-407. [PMID: 24747028 DOI: 10.1016/j.jep.2014.04.021] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/18/2014] [Revised: 04/03/2014] [Accepted: 04/09/2014] [Indexed: 06/03/2023]
Abstract
ETHNOPHARMACOLOGICAL RELEVANCE Clerodendrum petasites S. Moore (CP) has been widely prescribed in Thailand and neighbouring countries for both oral and topical administration to treat asthma, fever, cough, vomiting and skin diseases, for at least 30 years. However, the nature of the active species remains poorly characterized and there have been no clinical trials concerning the topical delivery of this medicine. The study aims to characterise polyphenolic compounds in the plant, to predict the feasibility of their topical absorption and to test their ability to penetrate the skin. MATERIALS AND METHODS Identification and quantification of flavonoids and phenolic acid derivatives in an ethanolic extract of the aerial parts of the plant were carried out using high performance liquid chromatography (HPLC) with photodiode array (PDA) and mass spectrometry (MS) detection. Ambiguous isomeric compounds were distinguished by nuclear magnetic resonance (NMR) spectroscopy. The feasibility of the compounds׳ topical permeability was evaluated by predicting their maximum fluxes from their physicochemical properties. The skin penetration of compounds in the plant extract was measured in vitro over 24h. RESULTS Vanillic acid, verbascoside, 4-coumaric acid, ferulic acid, nepetin, luteolin, apigenin, naringenin, hispidulin, hesperetin and chrysin, were identified in CP. All compounds except apigenin and hispidulin are reported in this species for the first time. Hispidulin is the predominant compound (1.2% w/w in a dried ethanolic extract) followed by nepetin, verbascoside, vanillic acid, and apigenin. Across mammalian skin, hispidulin was percutaneously absorbed within 3h and vanillic acid and nepetin permeated the skin after 6h. These experimental observations were consistent with the predicted maximum fluxes of these compounds calculated from their physicochemical properties. CONCLUSIONS Many of the phenolic compounds reported in this study are well-known to possess antimicrobial, anti-inflammatory and anti-oxidant activities. The skin permeation studies reported here support traditional topical uses of the plant in skin treatments and are useful for further topical formulation optimisation.
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Affiliation(s)
- Premrutai Thitilertdecha
- Department of Pharmacy & Pharmacology, University of Bath, Bath, BA2 7AY, England, UK; Center of Applied Thai Traditional Medicine, Faculty of Medicine Siriraj Hospital, Mahidol University, 2 Wanglang Road, Bangkoknoi, Bangkok 10700, Thailand.
| | - Richard H Guy
- Department of Pharmacy & Pharmacology, University of Bath, Bath, BA2 7AY, England, UK
| | - Michael G Rowan
- Department of Pharmacy & Pharmacology, University of Bath, Bath, BA2 7AY, England, UK
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