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Bouhzam I, Cantero R, Margallo M, Aldaco R, Bala A, Fullana-i-Palmer P, Puig R. Extraction of Bioactive Compounds from Spent Coffee Grounds Using Ethanol and Acetone Aqueous Solutions. Foods 2023; 12:4400. [PMID: 38137204 PMCID: PMC10742567 DOI: 10.3390/foods12244400] [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: 11/09/2023] [Revised: 12/01/2023] [Accepted: 12/05/2023] [Indexed: 12/24/2023] Open
Abstract
Given global coffee consumption, substantial quantities of spent coffee grounds (SCGs) are generated annually as a by-product of brewing coffee. SCG, although rich in bioactive compounds, is nowadays disposed of. The objective of this study is to compare, for the first time and from the same SCG, the efficiency of ethanol-water mixtures and acetone-water mixtures for the recovery of total polyphenols, chlorogenic acid, and caffeine. Acetone at 20% (m/m) was the most convenient solvent to extract all three bioactive compounds simultaneously, yielding 4.37 mg of GAE/g SCG for total polyphenols, chlorogenic acid (0.832 mg 5-CQA/g SCG), and caffeine (1.47 mg/g SCG). Additionally, this study aims to address some challenges associated with the industrial-scale utilization of SCG as a raw material, encompassing factors such as pre-treatment conditions (natural drying and oven drying), storage duration, and the kinetics of the extraction process. No significant difference was observed between the natural drying and oven drying of SCG. In terms of storage duration, it is advisable to process the SCG within less than 3-4 months of storage time. A significant decline of 82% and 70% in chlorogenic acid (5-CQA) and caffeine contents, respectively, was observed after eight months of storage. Furthermore, the kinetic study for the recovery of total polyphenols revealed that the optimal extraction times were 10 min for acetone at 20% and 40 min for water, with a yield increase of 28% and 34%, respectively. What is remarkable from the present study is the approach considered, using the simplest operating conditions (minimal time and solvent-to-solid ratio, and ambient temperature); hence, at an industrial scale, energy and resource consumption and equipment dimensions can be together reduced, leading to a more industrially sustainable extraction process.
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Affiliation(s)
- Ibtissam Bouhzam
- Department of Industrial and building Engineering, University of Lleida (UdL), Pla de la Massa, 8, 08700 Igualada, Spain; (I.B.); (R.C.)
| | - Rosa Cantero
- Department of Industrial and building Engineering, University of Lleida (UdL), Pla de la Massa, 8, 08700 Igualada, Spain; (I.B.); (R.C.)
| | - María Margallo
- Department of Chemical and Biomolecular Engineering, University of Cantabria, Av. de Los Castros s/n, 39005 Santander, Spain; (M.M.); (R.A.)
| | - Rubén Aldaco
- Department of Chemical and Biomolecular Engineering, University of Cantabria, Av. de Los Castros s/n, 39005 Santander, Spain; (M.M.); (R.A.)
| | - Alba Bala
- UNESCO Chair in Life Cycle and Climate Change ESCI-UPF, Pg. Pujades 1, 08003 Barcelona, Spain; (A.B.); (P.F.-i.-P.)
| | - Pere Fullana-i-Palmer
- UNESCO Chair in Life Cycle and Climate Change ESCI-UPF, Pg. Pujades 1, 08003 Barcelona, Spain; (A.B.); (P.F.-i.-P.)
| | - Rita Puig
- Department of Industrial and building Engineering, University of Lleida (UdL), Pla de la Massa, 8, 08700 Igualada, Spain; (I.B.); (R.C.)
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Lo Turco V, Sgrò B, Albergamo A, Nava V, Rando R, Potortì AG, Di Bella G. Assessment of the Accuracy of Nutrition Label and Chemical Composition of Plant-Based Milks Available on the Italian Market. Foods 2023; 12:3207. [PMID: 37685140 PMCID: PMC10486939 DOI: 10.3390/foods12173207] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [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: 07/25/2023] [Revised: 08/22/2023] [Accepted: 08/22/2023] [Indexed: 09/10/2023] Open
Abstract
Growing health, environmental, and ethical concerns have encouraged interest in plant-based milks (PBMs), but it remains questionable whether the nutrition labeling of these products is adequately reliable for consumers, and whether nutritional standards can be defined for a given PBM type. On this basis, cereal, pseudocereal, nut, and legume PBMs available on the Italian market were analyzed in order to check the accuracy of nutritional labels on packages and generate new or updated compositional data. Most labels provided inaccurate information, especially with respect to the declared energy, fat, and saturated fat. Cereal- and pseudocereal-based PBMs were generally characterized by high MUFA (34.04-59.35%) and PUFA (21.61-52.27%). Almond, soy, rice, and hazelnut beverages displayed the highest levels of total tocopherols (11.29-13.68 mg/L), while buckwheat and spelt PBMs had the highest total polyphenol content (34.25-52.27 mg GAE/100 mL). Major and trace elements greatly varied among samples, being more abundant in buckwheat and coconut-based drinks. A PCA confirmed that nutritional standards cannot be unequivocally established for a given PBM, and indicated that, among the investigated variables, inorganic elements had more weight in the sample differentiation. Overall, to reliably guide consumers in their dietary choices, there is a need for greater accuracy in the development of nutrition labels for PBMs, as well as greater effort in assessing the nutritional quality of the ever-increasing variety of products available on the market.
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Affiliation(s)
- Vincenzo Lo Turco
- Department of Biomedical, Dental, Morphological and Functional Images Sciences (BIOMORF), University of Messina, Viale Annunziata, 98122 Messina, Italy; (V.L.T.); (B.S.); (R.R.); (A.G.P.); (G.D.B.)
| | - Benedetta Sgrò
- Department of Biomedical, Dental, Morphological and Functional Images Sciences (BIOMORF), University of Messina, Viale Annunziata, 98122 Messina, Italy; (V.L.T.); (B.S.); (R.R.); (A.G.P.); (G.D.B.)
| | - Ambrogina Albergamo
- Department of Biomedical, Dental, Morphological and Functional Images Sciences (BIOMORF), University of Messina, Viale Annunziata, 98122 Messina, Italy; (V.L.T.); (B.S.); (R.R.); (A.G.P.); (G.D.B.)
| | - Vincenzo Nava
- Department of Veterinary Science, University of Messina, Viale Annunziata, 98168 Messina, Italy;
| | - Rossana Rando
- Department of Biomedical, Dental, Morphological and Functional Images Sciences (BIOMORF), University of Messina, Viale Annunziata, 98122 Messina, Italy; (V.L.T.); (B.S.); (R.R.); (A.G.P.); (G.D.B.)
| | - Angela Giorgia Potortì
- Department of Biomedical, Dental, Morphological and Functional Images Sciences (BIOMORF), University of Messina, Viale Annunziata, 98122 Messina, Italy; (V.L.T.); (B.S.); (R.R.); (A.G.P.); (G.D.B.)
| | - Giuseppa Di Bella
- Department of Biomedical, Dental, Morphological and Functional Images Sciences (BIOMORF), University of Messina, Viale Annunziata, 98122 Messina, Italy; (V.L.T.); (B.S.); (R.R.); (A.G.P.); (G.D.B.)
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Marđokić A, Maldonado AE, Klosz K, Molnár MA, Vatai G, Bánvölgyi S. Optimization of Conditions for Microwave-Assisted Extraction of Polyphenols from Olive Pomace of Žutica Variety: Waste Valorization Approach. Antioxidants (Basel) 2023; 12:1175. [PMID: 37371905 DOI: 10.3390/antiox12061175] [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: 04/25/2023] [Revised: 05/24/2023] [Accepted: 05/26/2023] [Indexed: 06/29/2023] Open
Abstract
Olive pomace is a by-product of olive oil production that is toxic to the environment. The purpose of this study was to evaluate the methods of olive pomace valorization through the implementation of novel technology, the so-called microwave-assisted extraction process. To determine the total polyphenol content (TPC) and antioxidant activity (AA), polyphenol extraction using MAE was performed. Response surface methodology was used to determine the best extraction conditions, whereby the effects of three factors, solid ratio (g/50 mL), time (s), and power (W), were measured. The ferric reducing antioxidant power (FRAP) method was used to assess AA, whereas the spectrophotometric Folin-Ciocalteu (FC) method was used to determine TPC. The highest TPC of 15.30 mg of gallic acid equivalents per gram of dried weight (mg GAE/gdw) was generated after 105 s at 450 W, with a solid concentration of 1 g/50 mL, while the maximum AA was 10 mg of ascorbic acid equivalents per gram of dried weight (mg AAE/gdw). Numerical optimization revealed that 800 W, 180 s, and 1 g/50 mL were the best conditions for obtaining maximum TPC and AA.
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Affiliation(s)
- Ana Marđokić
- Department of Food Process Engineering, Hungarian University of Agriculture and Life Sciences, H-1118 Budapest, Hungary
| | - Angela Estefanía Maldonado
- Department of Food Process Engineering, Hungarian University of Agriculture and Life Sciences, H-1118 Budapest, Hungary
| | - Katalin Klosz
- Department of Food Process Engineering, Hungarian University of Agriculture and Life Sciences, H-1118 Budapest, Hungary
| | - Máté András Molnár
- Department of Food Process Engineering, Hungarian University of Agriculture and Life Sciences, H-1118 Budapest, Hungary
| | - Gyula Vatai
- Department of Food Process Engineering, Hungarian University of Agriculture and Life Sciences, H-1118 Budapest, Hungary
| | - Szilvia Bánvölgyi
- Department of Food Process Engineering, Hungarian University of Agriculture and Life Sciences, H-1118 Budapest, Hungary
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Choque-Quispe D, Ligarda-Samanez CA, Huamán-Rosales ER, Aguirre Landa JP, Agreda Cerna HW, Zamalloa-Puma MM, Álvarez-López GJ, Barboza-Palomino GI, Alzamora-Flores H, Gamarra-Villanueva W. Bioactive Compounds and Sensory Analysis of Freeze-Dried Prickly Pear Fruits from an Inter-Andean Valley in Peru. Molecules 2023; 28:molecules28093862. [PMID: 37175272 PMCID: PMC10179966 DOI: 10.3390/molecules28093862] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [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: 04/05/2023] [Revised: 04/21/2023] [Accepted: 04/26/2023] [Indexed: 05/15/2023] Open
Abstract
Prickly pear fruits are seasonal and have shades ranging from pale green to deep purple. Their pigments are associated with bioactive compounds, being sensitive to thermal transformation processes for their conservation. The objective of this research was to evaluate the bioactive compounds and the sensory analysis of freeze-dried prickly pear fruits from an inter-Andean valley in Peru. The prickly pear fruits of the morada, anaranjada, and blanca ecotypes came from an inter-Andean valley in Peru at 2972 m altitude. The sliced fruits were freeze-dried at -40 °C and 0.25 mTorr, and the total polyphenol content (TPC), vitamin C, and antioxidant activity (AA) were determined, as well as the color L* a* b*, color index (CI*), FTIR spectra, and mineral content. In the same way, sensory analysis of preferences with nine scales was applied. It was observed that in the freeze-dried fruits, TPC, AA, and vitamin C increased significantly (p-value < 0.05), and their corresponding functional groups increased in intensity in their corresponding FTIR spectra; furthermore, trace elements such as Cu, Fe, Se, Zn, Si, and Mn were identified. On the other hand, freeze-drying provided deeper colors to the fruits, which most panelists said they "very much liked" during the sensory analysis, although the texture was not very well accepted, with most panelists reporting being "indifferent" towards it. The freeze-drying technique allows the bioactive and sensory attributes of prickly pear fruits from inter-Andean valleys to be preserved, making it a potential fruit for export and conservation due to its seasonality.
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Affiliation(s)
- David Choque-Quispe
- Water and Food Treatment Materials Research Laboratory, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru
- Agroindustrial Engineering Department, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru
- Research Group in the Development of Advanced Materials for Water and Food Treatment, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru
- Nutraceuticals and Biopolymers Research Group, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru
| | - Carlos A Ligarda-Samanez
- Agroindustrial Engineering Department, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru
- Research Group in the Development of Advanced Materials for Water and Food Treatment, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru
- Nutraceuticals and Biopolymers Research Group, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru
- Food Nanotechnology Research Laboratory, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru
| | - Edith R Huamán-Rosales
- Agroindustrial Engineering Department, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru
| | - John Peter Aguirre Landa
- Business Administration Department, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru
| | - Henrry W Agreda Cerna
- Business Administration Department, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru
| | | | | | - Gloria I Barboza-Palomino
- Chemical Engineering Department, Universidad Nacional de San Cristobal de Huamanga, Ayacucho 05000, Peru
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Cirillo A, Graziani G, De Luca L, Cepparulo M, Ritieni A, Romano R, Di Vaio C. Minor Variety of Campania Olive Germplasm ("Racioppella"): Effects of Kaolin on Production and Bioactive Components of Drupes and Oil. Plants (Basel) 2023; 12:1259. [PMID: 36986947 PMCID: PMC10054000 DOI: 10.3390/plants12061259] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 02/03/2023] [Revised: 03/06/2023] [Accepted: 03/08/2023] [Indexed: 06/19/2023]
Abstract
The effects of climate change have a great impact on the Mediterranean regions which are experiencing an increase in drought periods with extreme temperatures. Among the various solutions reported to reduce the damage caused by extreme environmental conditions on olive plants, the application of anti-transpirant products is widespread. In an increasingly current scenario of climate change, this study was designed to evaluate the effect of kaolin on the quantitative and qualitative parameters of drupes and oil in a little-known olive cultivar known as "Racioppella", belonging to the autochthonous germplasm of Campania (Southern Italy). To this purpose, the determination of maturation index, olive yield/plant, and bioactive components analysis (anthocyanins, carotenoids, total polyphenols, antioxidant activity, and fatty acids) were carried out. Kaolin applications showed no statistically significant differences in terms of production/plant while a significant increase in the drupe oil content was observed. Kaolin treatments resulted in increased anthocyanins (+24%) and total polyphenols (+60%) content and at the same time a significant increase in the antioxidant activity (+41%) of drupes was recorded. As far as oil is concerned, the results showed an increase in monounsaturated fatty acids, oleic and linoleic acids, and total polyphenols (+11%). On the basis of the results obtained, we can conclude that kaolin treatment can be considered as a sustainable solution to improve qualitative parameters in olive drupes and oil.
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Affiliation(s)
- Aurora Cirillo
- Department of Agricultural Sciences, University of Naples Federico II, Via Università 100, 80055 Portici, Italy
| | - Giulia Graziani
- Department of Pharmacy, University of Naples Federico II, Via Domenico Montesano 49, 80131 Naples, Italy
| | - Lucia De Luca
- Department of Agricultural Sciences, University of Naples Federico II, Via Università 100, 80055 Portici, Italy
| | - Marco Cepparulo
- Department of Agricultural Sciences, University of Naples Federico II, Via Università 100, 80055 Portici, Italy
| | - Alberto Ritieni
- Department of Pharmacy, University of Naples Federico II, Via Domenico Montesano 49, 80131 Naples, Italy
| | - Raffaele Romano
- Department of Agricultural Sciences, University of Naples Federico II, Via Università 100, 80055 Portici, Italy
| | - Claudio Di Vaio
- Department of Agricultural Sciences, University of Naples Federico II, Via Università 100, 80055 Portici, Italy
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Castro-Restrepo D, Dominguez MI, Gaviria-Gutiérrez B, Osorio E, Sierra K. Biotization of Endophytes Trichoderma asperellum and Bacillus subtilis in Mentha spicata Microplants to Promote Growth, Pathogen Tolerance and Specialized Plant Metabolites. Plants (Basel) 2022; 11:1474. [PMID: 35684247 PMCID: PMC9182777 DOI: 10.3390/plants11111474] [Citation(s) in RCA: 2] [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] [Subscribe] [Scholar Register] [Received: 04/19/2022] [Revised: 05/25/2022] [Accepted: 05/26/2022] [Indexed: 06/15/2023]
Abstract
In the present study, the effect of biotization of Mentha spicata microplants with Trichoderma asperellum and Bacillus subtilis on growth, Rhizoctonia sp., incidence, and specialized metabolites content was evaluated. Analyses of root tissues of the microplants showed 100% endophytism with both microorganisms. During the acclimatization phase, plants with the endophytes T. asperellum and B. subtilis had a survival rate of 95% and 93%, respectively, compared to 75% for control plants. Then, under greenhouse conditions, a trial was carried out with biotized plants with or without Rhizoctonia sp. inoculation, plants inoculated with Rhizoctonia sp., and endophyte- and pathogen-free control. Biotized plants with the endophytes showed higher dry biomass and the incidence of Rhizoctonia was lower (8% for T. asperellum and 10% for B. subtilis) compared to plants inoculated with the pathogen (82%). In addition, plants with T. asperellum had the highest contents of total polyphenols (280 GAE/100 mg sample) and rosmarinic acid (28 mg RA/100 g sample). Thus, this study shows the potential of the technique of using the endophytes T. asperellum and B. subtilis on M. spicata microplants to improve plant survival and growth, decrease the incidence of Rhizoctonia sp., and improve the contents of specialized metabolites, which can contribute to the sustainable management of this crop.
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Affiliation(s)
- Dagoberto Castro-Restrepo
- Unidad de Biotecnología Vegetal, Facultad de Ciencias Agropecuarias, Universidad Católica de Oriente, Cr46-40 B-50, Rionegro 054040, Colombia;
| | - Maria Isabel Dominguez
- Unidad de Biotecnología Vegetal, Facultad de Ciencias Agropecuarias, Universidad Católica de Oriente, Cr46-40 B-50, Rionegro 054040, Colombia;
| | - Bertha Gaviria-Gutiérrez
- Grupo de Investigación Sanidad Vegetal, Facultad de Ciencias Agropecuarias, Universidad Católica de Oriente, Rionegro 054040, Colombia;
| | - Edison Osorio
- Grupo de Investigación en Sustancias Bioactivas GISB, Facultad de Ciencias Farmacéuticas y Alimentarias, Universidad de Antioquia, Calle 70 No. 52-21, Medellín 050010, Colombia; (E.O.); (K.S.)
| | - Karina Sierra
- Grupo de Investigación en Sustancias Bioactivas GISB, Facultad de Ciencias Farmacéuticas y Alimentarias, Universidad de Antioquia, Calle 70 No. 52-21, Medellín 050010, Colombia; (E.O.); (K.S.)
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El Khomsi M, Kara M, Hmamou A, Assouguem A, Al Kamaly O, Saleh A, Ercisli S, Fidan H, Hmouni D. In Vitro Studies on the Antimicrobial and Antioxidant Activities of Total Polyphenol Content of Cynara humilis from Moulay Yacoub Area (Morocco). Plants (Basel) 2022; 11:plants11091200. [PMID: 35567201 PMCID: PMC9101056 DOI: 10.3390/plants11091200] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/01/2022] [Revised: 04/16/2022] [Accepted: 04/20/2022] [Indexed: 05/14/2023]
Abstract
In Morocco, Cynara humilis L. is used in traditional medicine. The objective of this research was to research the antioxidant and antimicrobial properties of hydroethanolic extracts from the C. humilis plant's leaves and roots. The content of polyphenols and flavonoids was evaluated using Folin-Ciocalteu's and aluminum chloride assays. Two techniques were used to evaluate antioxidant properties: antioxidant capacity in total (TAC) and 2,2-diphenyl-1-picrylhdrazyl (DPPH). In antimicrobial assays, five pathogenic microbial strains were studied including two Escherichia coli, one coagulase-negative Staphylococcus and Klebsiella pneumoniae, and one Candida albicans, by two techniques: agar disk diffusion and microdilution. Leaves had a greater content of flavonoids 27.07 mg QE/g of extract and the polyphenols 38.84 mg GAE/g of extract than root 24.39 mg QE/g of extract and 29.39 mg GAE/g of extract, respectively. The TAC test value of the 0.77 mg AAE/g extract in the leaf extract was found to be significantly greater than that of the 0.60 mg EAA/g extract in the root extract. The DPPH antioxidant assay IC50 values of the root and leaf extract were 0.23 and 0.93 µg/mL, respectively. C. humilis extracts showed an antimicrobial effect against all tested strains, the inhibitory zone (DIZ) have values in the range between 12 and 15 mm. Moreover, the root extract showed the lowest minimum inhibitory concentration (MIC) against coagulase-negative Staphylococcus with an IC50 value of 6.25 mg/mL. The higher content of flavonoids and polyphenols in the hydroethanolic extracts of C. humilis leaves and roots demonstrates that they have a significant antimicrobial and antioxidant effect, as found in this study.
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Affiliation(s)
- Mostafa El Khomsi
- Natural Resources and Sustainable Development Laboratory, Department of Biology, Faculty of Sciences, Ibn Tofail University, B.P.133, Kenitra 14000, Morocco;
- Correspondence: (M.E.K.); (M.K.)
| | - Mohammed Kara
- Laboratory of Biotechnology, Conservation and Valorisation of Natural Resources (LBCVNR), Faculty of Sciences Dhar El Mehraz, Sidi Mohamed Ben Abdellah University, BP.1796 Atlas, Fez 30000, Morocco
- Correspondence: (M.E.K.); (M.K.)
| | - Anouar Hmamou
- Laboratory of Engineering, Molecular Organometallic Materials and Environment, Faculty of Sciences Dhar El Mehraz, Sidi Mohamed Ben Abdellah University, BP.1796 Atlas, Fez 30000, Morocco;
| | - Amine Assouguem
- Laboratory of Functional Ecology and Environment, Faculty of Sciences and Technology, Sidi Mohamed Ben Abdellah University, B.O. Box 2202 Imouzzer Street, Fez 30000, Morocco;
| | - Omkulthom Al Kamaly
- Department of Pharmaceutical Sciences, College of Pharmacy, Princess Nourah bint Abdulrahman University, P.O. Box 84428, Riyadh 11671, Saudi Arabia; (O.A.K.); (A.S.)
| | - Asmaa Saleh
- Department of Pharmaceutical Sciences, College of Pharmacy, Princess Nourah bint Abdulrahman University, P.O. Box 84428, Riyadh 11671, Saudi Arabia; (O.A.K.); (A.S.)
| | - Sezai Ercisli
- Department of Horticulture, Atatürk University, 25240 Erzurum, Turkey;
| | - Hafize Fidan
- Department of Tourism and Culinary Management, Faculty of Economics, University of Food Technologies, 4000 Plovdiv, Bulgaria;
| | - Driss Hmouni
- Natural Resources and Sustainable Development Laboratory, Department of Biology, Faculty of Sciences, Ibn Tofail University, B.P.133, Kenitra 14000, Morocco;
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Czigle S, Filep R, Balažová E, Szentgyörgyi H, Balázs VL, Kocsis M, Purger D, Papp N, Farkas Á. Antioxidant Capacity Determination of Hungarian-, Slovak-, and Polish-Origin Goldenrod Honeys. Plants (Basel) 2022; 11:plants11060792. [PMID: 35336674 PMCID: PMC8954680 DOI: 10.3390/plants11060792] [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] [Subscribe] [Scholar Register] [Received: 02/21/2022] [Revised: 03/05/2022] [Accepted: 03/14/2022] [Indexed: 05/09/2023]
Abstract
The goldenrod (Solidago) species are flowering plants that produce nectar and can be the sources of unifloral honeys. S. canadensis and S. gigantea are native to North America and invasive in several European countries, while S. virgaurea is native to Europe. The aim of this work was to determine and compare the antioxidant capacity of goldenrod honeys collected in three central European countries (Hungary, Poland, and Slovakia), from three locations within each country. The botanical origin of each honey sample was checked with melissopalynological analysis. Color intensity was determined using the Pfund scale. The antioxidant activity was determined with different spectrophotometric methods (DPPH, ABTS, and FRAP). The content of total polyphenols, flavonoids, and phenolic acids was quantified using spectrophotometric methods. The highest radical-scavenging activity was identified for Hungarian samples with all three antioxidant capacity assays. Medium antioxidant activity was described for Slovak samples. The DPPH and ABTS assays discriminated Polish honeys with the lowest antioxidant activity. The highest flavonoid and phenolic acid content was detected in Hungarian and Slovak honeys, while the lowest values were measured in Polish samples. Our study shows that the antioxidant capacity of unifloral goldenrod honeys can be different in various countries of origin, correlating with color intensity and polyphenol content.
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Affiliation(s)
- Szilvia Czigle
- Department of Pharmacognosy and Botany, Faculty of Pharmacy, Comenius University Bratislava, Odbojárov 10, 832-32 Bratislava, Slovakia
- Correspondence: (S.C.); (Á.F.); Tel.: +421-2-50117-209 (S.C.); +36-72-503-650 (ext. 28822) (Á.F.)
| | - Rita Filep
- Department of Pharmacognosy, Faculty of Pharmacy, University of Pécs, Rókus u. 2., 7624 Pecs, Hungary; (R.F.); (V.L.B.); (D.P.); (N.P.)
| | - Ema Balažová
- Department of Cell and Molecular Biology of Drugs, Faculty of Pharmacy, Comenius University Bratislava, Odbojárov 10, 832-32 Bratislava, Slovakia;
| | - Hajnalka Szentgyörgyi
- Department of Plant Ecology, Institute of Botany, Faculty of Biology, Jagiellonian University, ul. Gronostajowa 3, 30-387 Krakow, Poland;
| | - Viktória Lilla Balázs
- Department of Pharmacognosy, Faculty of Pharmacy, University of Pécs, Rókus u. 2., 7624 Pecs, Hungary; (R.F.); (V.L.B.); (D.P.); (N.P.)
| | - Marianna Kocsis
- Department of Plant Biology, Institute of Biology, Faculty of Science, University of Pécs, Ifjúság u. 6., 7624 Pecs, Hungary;
| | - Dragica Purger
- Department of Pharmacognosy, Faculty of Pharmacy, University of Pécs, Rókus u. 2., 7624 Pecs, Hungary; (R.F.); (V.L.B.); (D.P.); (N.P.)
| | - Nóra Papp
- Department of Pharmacognosy, Faculty of Pharmacy, University of Pécs, Rókus u. 2., 7624 Pecs, Hungary; (R.F.); (V.L.B.); (D.P.); (N.P.)
| | - Ágnes Farkas
- Department of Pharmacognosy, Faculty of Pharmacy, University of Pécs, Rókus u. 2., 7624 Pecs, Hungary; (R.F.); (V.L.B.); (D.P.); (N.P.)
- Correspondence: (S.C.); (Á.F.); Tel.: +421-2-50117-209 (S.C.); +36-72-503-650 (ext. 28822) (Á.F.)
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Valdenegro M, Fuentes L, Bernales M, Huidobro C, Monsalve L, Hernández I, Schelle M, Simpson R. Antioxidant and Fatty Acid Changes in Pomegranate Peel With Induced Chilling Injury and Browning by Ethylene During Long Storage Times. Front Plant Sci 2022; 13:771094. [PMID: 35356117 PMCID: PMC8959922 DOI: 10.3389/fpls.2022.771094] [Citation(s) in RCA: 5] [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] [Figures] [Subscribe] [Scholar Register] [Received: 09/05/2021] [Accepted: 01/17/2022] [Indexed: 06/14/2023]
Abstract
Pomegranate (Punica granatum) is a non-climacteric fruit with a high antioxidant content in arils and peels, of which 92% are anthocyanins and tannins. However, it is susceptible to chilling injury (CI), a physiological disorder concentrated in the peel, which can affect the organoleptic quality of the fruit. To understand the effects of modified atmosphere and ethylene in responses to stress on the antioxidant quality of the fruit and composition of fatty acids in the peel under CI conditions, the exogenous ethylene treatments (0.5, 1.0, and 1.5 μg L-1), 1-methylcyclopropene (1-MCP; 1 μl L-1), modified atmosphere packaging (MAP: XTend™ bags), combined strategy MAP/1-MCP, and package in macroperforated bags (MPB-control treatment) were evaluated. The assay was performed in cold conditions (2 ± 1°C; 85% RH) to stimulate damage and was sampled for 120 days (+3 days at 20°C). During cold storage, CI symptoms began at 20 days in MPB and at 60 days for all treatments with exogenous ethylene; CI symptoms were delayed up to 120 days in MAP, 1-MCP, and the combined MAP/1-MCP treatment. Damage was concentrated in the peel. Ethylene and MPB-control treatments induced significant electrolyte leakage, lipid peroxidation, and oxidative damage. In contrast, MAP alone or in combination with 1-MCP successfully delayed CI symptoms. However, no significant differences were observed between treatments in fatty acid content, e.g., in the peel, oleic acid, linoleic acid, palmitic acid, but a significant loss was noted after 60 days of storage. Cold storage caused an increase in anthocyanin concentration in the peel and arils, increasing up to 12 times in the peel of the fruit treated with ethylene at the final stage of storage (120 days + 3 days at 20°C), with non-significant differences in the tannin content in the peel. During long-term cold storage of pomegranate, MAP and 1-MCP treatments delay and reduce the appearance of CI symptoms. This long cold storage induces an important decrease in the unsaturated/saturated fatty acid ratio, which is not reversed by any postharvest treatment. A higher unsaturated/saturated fatty acid ratio after 1-MCP treatments showed a protective effect in peel tissues. In addition, it was possible to increase the concentration of anthocyanins in the peel of cold-storage pomegranates treated with ethylene.
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Affiliation(s)
- Mónika Valdenegro
- Escuela de Agronomía, Pontificia Universidad Católica de Valparaíso, Quillota, Chile
| | - Lida Fuentes
- Centro Regional de Estudios en Alimentos Saludables (CREAS), CONICYT-Regional GORE Valparaíso Proyecto R17A10001, Valparaíso, Chile
| | - Maricarmen Bernales
- Escuela de Agronomía, Pontificia Universidad Católica de Valparaíso, Quillota, Chile
| | - Camila Huidobro
- Instituto de Química, Bioquímica, Pontificia Universidad Católica de Valparaíso, Valparaíso, Chile
| | - Liliam Monsalve
- Centro Regional de Estudios en Alimentos Saludables (CREAS), CONICYT-Regional GORE Valparaíso Proyecto R17A10001, Valparaíso, Chile
| | - Ignacia Hernández
- Escuela de Agronomía, Pontificia Universidad Católica de Valparaíso, Quillota, Chile
| | - Maximiliano Schelle
- Centro Regional de Estudios en Alimentos Saludables (CREAS), CONICYT-Regional GORE Valparaíso Proyecto R17A10001, Valparaíso, Chile
| | - Ricardo Simpson
- Centro Regional de Estudios en Alimentos Saludables (CREAS), CONICYT-Regional GORE Valparaíso Proyecto R17A10001, Valparaíso, Chile
- Departamento de Ingeniería Química y Ambiental, Universidad Técnica Federico Santa María, Valparaíso, Chile
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Adetokunboh AH, Obilana AO, Jideani VA. Enzyme and Antioxidant Activities of Malted Bambara Groundnut as Affected by Steeping and Sprouting Times. Foods 2022; 11:783. [PMID: 35327205 PMCID: PMC8947651 DOI: 10.3390/foods11060783] [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] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2022] [Revised: 02/26/2022] [Accepted: 02/28/2022] [Indexed: 02/04/2023] Open
Abstract
Bambara groundnut (BGN) is termed a complete food due to its nutritional composition and has been researched often for its nutritional constituents. Malting BGN seeds have shown improved nutritional and functional characteristics, which can be used to produce an amylase-rich product as a functional ingredient for food and beverage production in homes and industries. The aim of this study was to investigate the enzyme and antioxidant activities of malted BGN affected by steeping and sprouting times. BGN was malted by steeping in distilled water at 25-30 °C for 36 and 48 h and then sprouted for 144 h at 30 °C. Samples were drawn every 24 h for drying to study the effect of steeping and sprouting times on the moisture, sprout length, pH, colour, protein content, amylase, total polyphenols, and antioxidant activities of the BGN seeds. The steeping and sprouting times significantly affected the BGN malt colour quality and pH. The protein content of the malted BGN seeds was not significantly different based on steeping and sprouting times. Steeping and sprouting times significantly affected the α- and β-amylase activities of the BGN seeds. The activity of amylases for 36 and 48 h steeping times were 0.16 and 0.15 CU/g for α-amylase and were 0.22 and 0.23 BU/g for β-amylase, respectively. Amylase-rich BGN malt was produced by steeping for 36 h and sprouting for 96 h. Amylase-rich BGN malt can be useful as a functional food ingredient in food and beverage formulations.
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Affiliation(s)
| | | | - Victoria A. Jideani
- Department of Food Science and Technology, Cape Peninsula University of Technology, Bellville 7535, South Africa; (A.H.A.); (A.O.O.)
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Vitalini S, Iriti M, Ovidi E, Laghezza Masci V, Tiezzi A, Garzoli S. Detection of Volatiles by HS-SPME-GC/MS and Biological Effect Evaluation of Buddha's Hand Fruit. Molecules 2022; 27:1666. [PMID: 35268766 DOI: 10.3390/molecules27051666] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/04/2022] [Revised: 02/22/2022] [Accepted: 03/01/2022] [Indexed: 02/04/2023] Open
Abstract
The present work aimed to chemically characterize and evaluate the antiradical power and biological effects of Citrus medica var. sarcodactylus essential oil (EO) and hydrolate (Hy) from exocarp as well as methanol extracts, from both exocarp and mesocarp (EEX and MEX). The whole fresh fruit was also investigated by SPME-GC/MS to describe its volatile composition. EO and Hy were analyzed by GC/MS and HS-GC/MS techniques, respectively. Limonene and γ-terpinene were found to be the most abundant compounds both in the fresh parts of the fruit and in the EO, while α-terpineol and terpinen-4-ol were in the Hy. The extracts were also rich in furan and coumarin derivatives. A good antiradical activity of all samples except Hy was detected both against ABTS·+ than DPPH·, removed up to about 50%. The antibacterial activity against Bacillus cereus and Escherichia coli was evaluated by microwell dilution method to determine MIC and MBC values. EEX and MEX showed efficacy at very high concentrations against both tested bacteria. The MIC value of EO against B. cereus was 0.5% v/v, while Hy was not able to inhibit the bacterial growth at the tested concentrations. Cytotoxicity investigated on the HL60 leukemia cell line by MTT assay provided an EC50 of 1.24% v/v for EO. Interesting activity of Hy was also observed.
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Nguyen TVL, Nguyen QD, Nguyen NN, Nguyen TTD. Comparison of Phytochemical Contents, Antioxidant and Antibacterial Activities of Various Solvent Extracts Obtained from 'Maluma' Avocado Pulp Powder. Molecules 2021; 26:molecules26247693. [PMID: 34946774 PMCID: PMC8709390 DOI: 10.3390/molecules26247693] [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] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2021] [Revised: 12/15/2021] [Accepted: 12/16/2021] [Indexed: 11/16/2022] Open
Abstract
Although avocado is a superfood rich in phytochemicals with high antioxidant activities, studies on the antibacterial properties of its pulp are limited, except for seed and peel portions. In this study, three types of solvent (acetone, methanol, and diethyl ether) were used to obtain the extracts from "Maluma" avocado pulp powder prepared by infrared drying. The extracts were analyzed for total polyphenols, phytopigments (total chlorophylls and carotenoids), antioxidant activities (ferric-reducing antioxidant power (FRAP), 2,2-Diphenyl-1-picrylhydrazyl (DPPH), and 2,2-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid (ABTS) assays), and antibacterial activities against seven pathogens (Shigella sonnei ATCC 9290, Escherichia coli ATCC 8739, Salmonella typhi ATCC 6539, Vibrio parahaemolyticus ATCC 17802, Proteus mirabilis ATCC 25933, Staphylococcus aureus ATCC 6538, and Bacillus cereus ATCC 11778). The results showed that the acetone solvent could extract the highest polyphenols and chlorophylls with the highest antioxidant activity in terms of ABTS and DPPH assays. In contrast, diethyl ether exhibited the most significant content of carotenoids and FRAP values. However, the methanol extract was the best solvent, exerting the strongest antibacterial and meaningful antioxidant activities. For the bacterial activities, Gram-positive pathogens (Bacillus cereus and Staphylococcus aureus) were inhibited more efficiently by avocado extracts than Gram-negative bacteria. Therefore, the extracts from avocado powder showed great potential for applications in food processing and preservation, pharmaceuticals, and cosmetics.
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Fejér J, Kron I, Eliašová A, Gruľová D, Gajdošová A, Lancíková V, Hricová A. New Mutant Amaranth Varieties as a Potential Source of Biologically Active Substances. Antioxidants (Basel) 2021; 10:antiox10111705. [PMID: 34829576 PMCID: PMC8614743 DOI: 10.3390/antiox10111705] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/23/2021] [Revised: 10/21/2021] [Accepted: 10/24/2021] [Indexed: 01/29/2023] Open
Abstract
Amaranth species represent a diverse group of plants. Many of them are a rich source of secondary metabolites with many positive biological effects. Total phenolic, total flavonoid and rutin content, antioxidant activity against superoxide and hydroxyl radicals, FRAP (Ferric-reducing ability of plasma) assay and DPPH (2,2-Diphenyl-1-picrylhydrazyl) radical scavenging assay were determined in ethanol extracts of dried leaves of the new Slovak amaranth varieties ‘Pribina’ and ‘Zobor’. The amount of total phenolic substances (‘Pribina’ GAE 38.3 mg.g−1 DM and ‘Zobor’ GAE 26.1 mg.g−1 DM), content of total flavonoids (‘Pribina’ QE 26.5 mg.g−1 DM and ‘Zobor’ QE 20.3 mg.g−1 DM) and rutin (‘Pribina’ 50.8 mg.g−1 DM and ‘Zobor’ 15.2 mg.g−1 DM) were higher in the variety ‘Pribina’, compared to the variety ‘Zobor’. A statistically higher antioxidant activity against superoxide radical (1.63%·mg−1g−1 DM), hydroxyl radical (3.20%.mg−1g−1 DM), FRAP assay (292.80 µmol.L−1·mg−1.g−1 DM) and DPPH (54.2 ± 1.78 µg.mL−1 DM) were detected in the ‘Pribina’ variety. Antiradical and antioxidant activities of both extracts showed high positive correlations in relation to the content of total phenolic substances, total flavonoids and rutin. Amaranth is an undemanding crop on specific environmental conditions and is resistant to abiotic and biotic stress.
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Affiliation(s)
- Jozef Fejér
- Department of Ecology, Faculty of Humanities and Natural Sciences, University of Prešov, 17. Novembra St. 1, 080 01 Prešov, Slovakia; (J.F.); (A.E.)
| | | | - Adriana Eliašová
- Department of Ecology, Faculty of Humanities and Natural Sciences, University of Prešov, 17. Novembra St. 1, 080 01 Prešov, Slovakia; (J.F.); (A.E.)
| | - Daniela Gruľová
- Department of Ecology, Faculty of Humanities and Natural Sciences, University of Prešov, 17. Novembra St. 1, 080 01 Prešov, Slovakia; (J.F.); (A.E.)
- Correspondence:
| | - Alena Gajdošová
- Institute of Plant Genetics and Biotechnology, Slovak Academy of Sciences, Plant Science and Biodiversity Center, Akademická 2, P.O. Box 39A, 950 07 Nitra, Slovakia; (A.G.); (V.L.); (A.H.)
| | - Veronika Lancíková
- Institute of Plant Genetics and Biotechnology, Slovak Academy of Sciences, Plant Science and Biodiversity Center, Akademická 2, P.O. Box 39A, 950 07 Nitra, Slovakia; (A.G.); (V.L.); (A.H.)
| | - Andrea Hricová
- Institute of Plant Genetics and Biotechnology, Slovak Academy of Sciences, Plant Science and Biodiversity Center, Akademická 2, P.O. Box 39A, 950 07 Nitra, Slovakia; (A.G.); (V.L.); (A.H.)
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Abstract
BACKGROUND The aim of the study was to evaluate the caffeine level and antioxidant activity of brews of specialty grade coffee compared to popular coffee brands. METHODS Ten types of coffee were used, including 7 specialty Arabica, 1 Robusta and 2 popular cheap coffee brands. For caffeine determination, HPLC analysis and the spectrophotometric method were used as reference. The total polyphenol content and antioxidant capacity (DPPH and FRAP methods) were evaluated. For two selected high-quality coffees, the influence of the brewing method on the antioxidant activity and caffeine content in the brews was assayed. RESULTS Regarding the caffeine content, differences between specialty coffee brews and popular products were not found, and an average level amounted to 56 and 40 mg/ml, respectively. In contrast, the antioxidant capacity of specialty coffee brews was significantly higher than for popular ones, independently of the test used. The highest scavenging ability and total phenolic content was found for S3 specialty coffee (46.15% of DPPH inhibition and 58.7 mg GAE/ml, respectively), whereas the lowest was found for popular coffee (about 35% of DPPH inhibition and about 41 mg/GAE/ml). For two selected high-quality coffees, the influence of the brewing method on the antioxidant activity and caffeine content in the brews was tested. It was found that the use of a dripper (overflow brewing method) provides the brew with the best antioxidant properties but with moderate caffeine levels. CONCLUSIONS It was found that 'specialty' quality coffees do not differ from popular brands in terms of caffeine content, but significantly outweigh them in terms of antioxidant activity. This property can be beneficial in the case of a high consumption of coffee, due to antiradical protective effects without the risk of caffeine overdose.
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Affiliation(s)
- Michał Miłek
- Department of Chemistry and Food Toxicology, Institute of Food Technology and Nutrition, University of Rzeszów, Poland
| | - Łukasz Młodecki
- Department of Chemistry and Food Toxicology, Institute of Food Technology and Nutrition, University of Rzeszów, Poland
| | - Małgorzata Dżugan
- Department of Chemistry and Food Toxicology, Institute of Food Technology and Nutrition, University of Rzeszów, Poland
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Romano R, Aiello A, De Luca L, Sica R, Caprio E, Pizzolongo F, Blaiotta G. Characterization of a new type of mead fermented with Cannabis sativa L. (hemp). J Food Sci 2021; 86:874-880. [PMID: 33559225 DOI: 10.1111/1750-3841.15614] [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] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/24/2020] [Revised: 12/06/2020] [Accepted: 12/27/2020] [Indexed: 11/27/2022]
Abstract
Mead, one of the oldest existing drinks, is a fermented product based on honey, water, and the possible addition of spices and selected yeasts. In this work, various parts (inflorescences, leaves, and steams) of Cannabis sativa L. at different concentrations and Saccharomyces cerevisiae biotype M3/5 were added during mead fermentation. The physicochemical parameters (pH, alcoholic content, sugar content, titratable acidity, and organic acids) of the mead were assessed at the beginning and end of fermentation. Moreover, polyphenols, cannabidiol and volatile organic compounds were identified at the end of fermentation and compared with the control sample prepared without hemp and with only indigenous yeasts. The mead fermented with hemp showed the highest quantity of polyphenols (227 to 256 mg GAE/L) and a level of cannabidiol ranging from 0.26 to 0.49 mg/kg. The volatile organic compounds found were mainly alcohols, esters and terpenes, which were present at higher concentrations in the mead prepared with C. sativa L. than in the control mead and conferred freshness and "hemp aroma" characteristics. PRACTICAL APPLICATION: Inflorescences, leaves, and steams of Cannabis sativa L. were added at different concentrations during mead fermentation. This type of mead showed high quantity of polyphenols (227 to 256 mg GAE/L) and a level of cannabidiol ranging from 0.26 to 0.49 mg/kg which have anxiolytic and neuro-protective properties. Moreover the volatile organic compounds found (mainly alcohols, esters, and terpenes) conferred freshness and "hemp aroma" characteristics.
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Affiliation(s)
- Raffaele Romano
- Department of Agricultural Sciences, University of Napoli Federico II, Via Università, Portici (Napoli), 100 - 80055, Italy
| | - Alessandra Aiello
- Department of Agricultural Sciences, University of Napoli Federico II, Via Università, Portici (Napoli), 100 - 80055, Italy
| | - Lucia De Luca
- Department of Agricultural Sciences, University of Napoli Federico II, Via Università, Portici (Napoli), 100 - 80055, Italy
| | - Rosario Sica
- Department of Agricultural Sciences, University of Napoli Federico II, Via Università, Portici (Napoli), 100 - 80055, Italy
| | - Emilio Caprio
- Department of Agricultural Sciences, University of Napoli Federico II, Via Università, Portici (Napoli), 100 - 80055, Italy
| | - Fabiana Pizzolongo
- Department of Agricultural Sciences, University of Napoli Federico II, Via Università, Portici (Napoli), 100 - 80055, Italy
| | - Giuseppe Blaiotta
- Department of Agricultural Sciences, University of Napoli Federico II, Via Università, Portici (Napoli), 100 - 80055, Italy
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Bamba BSB, Komenan ACA, Kouassi KKP, Soro D. Effects of onion bulb processing conditions on drying characteristics, physicochemical and functional properties profile of onion (Allium cepa L.) powder. J Food Sci 2020; 85:3345-3354. [PMID: 32885441 DOI: 10.1111/1750-3841.15415] [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] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Abstract
Onion (Allium cepa L.) is one of the most perishable consuming vegetable in the world as an aromatic seasoning and for its health promoting bioactive compounds. However, drying and blanching are two essential thermal treatments in vegetables processing which lead to considerable changes in their properties. This study investigated the effects of temperature (70, 80, and 90 °C), time (2, 4, 6, and 8 hr), and blanching (100 °C for 5 min) followed by drying at 70 °C for 8 hr on the drying kinetics, physicochemical (Ash and total polyphenol content, pH, and titratable acidity), and functional (water solubility index and particle size) properties of onion powder, as well as compared to local market powders. The variety violet of Galmi was used. The results revealed that the moisture content of non-blanching powder was below 13 ± 0.76 g/100 g with pH under 4. In addition, total polyphenol contents were higher than 512 ± 15.06 mg GAE/100 g DM. These powder showed a small particle size (under 400 µm) and high solubility (≤81.36 ± 2.3 g/100 g DM). Blanching did not affect the powders quality. Local market powders showed a lowest total polyphenol content (386.60 ± 10.02 mg GAE/100 g DM) with large particles (≤800 µm) and a lowest solubility (65.33 ± 1.62 g/100 g DM). Drying at 80 °C for 8 hr without blanching emerge as the best compromise drying conditions resulting in optimal physico-chemical and functional properties (10.8 ± 0.8 g/100 g, 846.6 ±15.09 mg GAE/100 g DM and 88.12 ± 2.31 g/100 g DM of moisture content, total polyphenol content, and water solubility index, respectively. These findings can contribute to reduce postharvest losses in onion and to stimulate the industrialization of onion enriched-powder production in Africa. PRACTICAL APPLICATION: This study provides critical information on onion properties profile during its transformation, on which processor might build on its decision to make an appropriate choice of processing parameters and tools for producing health promoting onion powder meeting modern consumer requirements. In this study, oven-drying at 80 °C for 8 hr without blanching might be the suitable condition to deliver innovative onion powder tailored specifically to functional ingredients of many food formulations.
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Affiliation(s)
- Bio Sigui Bruno Bamba
- Department of Biochemistry and Genetics, Biological Sciences Training and Research Unit, Université Peleforo Gon Coulibaly, Korhogo, BP 1328, Côte d'Ivoire
| | - Ayemene Cedrick Ardin Komenan
- Food, Chemical and Environmental Process Sciences Unit, Institut National Polytechnique Félix Houphouët Boigny (INP-HB), Yamoussoukro, BP 1313, Côte d'Ivoire
| | - Kan Kouassi Parfait Kouassi
- Food, Chemical and Environmental Process Sciences Unit, Institut National Polytechnique Félix Houphouët Boigny (INP-HB), Yamoussoukro, BP 1313, Côte d'Ivoire
| | - Doudjo Soro
- Food, Chemical and Environmental Process Sciences Unit, Institut National Polytechnique Félix Houphouët Boigny (INP-HB), Yamoussoukro, BP 1313, Côte d'Ivoire
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Chedea VS, Palade LM, Pelmus RS, Dragomir C, Taranu I. Red Grape Pomace Rich in Polyphenols Diet Increases the Antioxidant Status in Key Organs-Kidneys, Liver, and Spleen of Piglets. Animals (Basel) 2019; 9:ani9040149. [PMID: 30959837 PMCID: PMC6524171 DOI: 10.3390/ani9040149] [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] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2019] [Revised: 04/01/2019] [Accepted: 04/02/2019] [Indexed: 01/15/2023] Open
Abstract
Simple Summary Grape pomace (GP) is a residue generated by the wine industry that is produced in large quantities. This work aims to describe the beneficial effects replacing 5% of the corn in the diet of piglets with grape pomace. GP, besides other components, contains some important bioactive compounds called polyphenols. The study shows that the polyphenols from a 5% grape pomace diet are absorbed into the blood of piglets that receive it. These bioactive molecules have a beneficial action on the health status of the animals and also increase the antioxidant activity in the liver, spleen, and kidneys, which are key organs in the metabolism of the nutrients. Abstract The aim of this work was to evaluate the influence of a diet containing 5% dried GP on the antioxidant status (total antioxidant status (TAS), antioxidant enzyme activity (catalase-CAT, superoxide dismutase-SOD, and gluthatione peroxidase-GPx), and lipid peroxidation) on the key organs of the liver, kidneys, and spleen in relation to health status as indicated by blood biochemical parameters and total polyphenol content in the blood, organs (liver, spleen, kidney, mesenteric lymph nodes, heart, and brain) and Longissimus dorsi muscle in piglets. The GP diet results in a significant increase of TAS in the liver, spleen, and kidneys, with increased CAT activity in the spleen and kidneys, increased SOD activity in the liver, kidneys, and spleen, and increased GPx activity in the kidneys, as well as a decrease in lipid peroxidation in the liver and kidneys. The GP included in the piglets’ feed contained polyphenols that showed antioxidant activity and were absorbed in the plasma, contributing to maintaining the good health of the animals. The inclusion of 5% GP inclusion in the diets of piglets is beneficial for overall normal blood constituent metabolism and helps to maintain piglet health by increasing the polyphenol content in blood plasma and antioxidant activity in the liver, spleen, and kidneys.
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Affiliation(s)
- Veronica Sanda Chedea
- Laboratory of Animal Biology, National Research and Development Institute for Biology and Animal Nutrition, Baloteşti (INCDBNA-IBNA), Calea Bucuresti nr. 1, Balotesti, 077015 Ilfov, Romania.
| | - Laurentiu Mihai Palade
- Laboratory of Animal Biology, National Research and Development Institute for Biology and Animal Nutrition, Baloteşti (INCDBNA-IBNA), Calea Bucuresti nr. 1, Balotesti, 077015 Ilfov, Romania.
| | - Rodica Stefania Pelmus
- Laboratory of Animal Biology, National Research and Development Institute for Biology and Animal Nutrition, Baloteşti (INCDBNA-IBNA), Calea Bucuresti nr. 1, Balotesti, 077015 Ilfov, Romania.
| | - Catalin Dragomir
- Laboratory of Animal Biology, National Research and Development Institute for Biology and Animal Nutrition, Baloteşti (INCDBNA-IBNA), Calea Bucuresti nr. 1, Balotesti, 077015 Ilfov, Romania.
| | - Ionelia Taranu
- Laboratory of Animal Biology, National Research and Development Institute for Biology and Animal Nutrition, Baloteşti (INCDBNA-IBNA), Calea Bucuresti nr. 1, Balotesti, 077015 Ilfov, Romania.
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Colantuono A, Vitaglione P, Manzo N, Blaiotta G, Montefusco I, Marrazzo A, Pizzolongo F, Romano R. Evaluation of microfiltration and heat treatment on the microbiological characteristics, phenolic composition and volatile compound profile of pomegranate (Punica granatum L.) juice. J Sci Food Agric 2018; 98:3324-3332. [PMID: 29240238 DOI: 10.1002/jsfa.8836] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [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: 07/18/2017] [Revised: 10/23/2017] [Accepted: 12/08/2017] [Indexed: 06/07/2023]
Abstract
BACKGROUND Since processing technology and storage may influence the sensory and nutritional value as well as the shelf life of pomegranate juice (PJ), mild technologies based on microfiltration may be a promising alternative to heat treatments for fruit juice preservation. In this study, physicochemical and microbiological properties of raw (RPJ), microfiltered (MPJ) and cloudy pasteurized (PPJ) PJ were compared over a period of 4 weeks. RESULTS Data demonstrated that microfiltration was comparable to pasteurization in guaranteeing microbiological stability of the juice, avoiding spoilage of the final product. After treatment, PPJ showed the highest amounts of gallic acid (GA) and ellagic acid derivatives (EAs). During storage, the amount of ellagitannins, EAs and GA similarly decreased in all types of juice. Trends towards variations of monomeric anthocyanins in MPJ and variations of polymeric and copigmented anthocyanins in both MPJ and PPJ were found over storage. CONCLUSION The optimization of pretreatments and filtration parameters can lead to the industrial scale-up of microfiltration technology for the development of high-quality non-heat-treated PJ. © 2017 Society of Chemical Industry.
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Affiliation(s)
- Antonio Colantuono
- Department of Agricultural Sciences, University of Naples Federico II, Portici, Italy
| | - Paola Vitaglione
- Department of Agricultural Sciences, University of Naples Federico II, Portici, Italy
| | - Nadia Manzo
- Department of Agricultural Sciences, University of Naples Federico II, Portici, Italy
| | - Giuseppe Blaiotta
- Department of Agricultural Sciences, University of Naples Federico II, Portici, Italy
| | - Immacolata Montefusco
- Department of Agricultural Sciences, University of Naples Federico II, Portici, Italy
| | - Andrea Marrazzo
- Department of Agricultural Sciences, University of Naples Federico II, Portici, Italy
| | - Fabiana Pizzolongo
- Department of Agricultural Sciences, University of Naples Federico II, Portici, Italy
| | - Raffaele Romano
- Department of Agricultural Sciences, University of Naples Federico II, Portici, Italy
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Camarena-Tello JC, Martínez-Flores HE, Garnica-Romo MG, Padilla-Ramírez JS, Saavedra-Molina A, Alvarez-Cortes O, Bartolomé-Camacho MC, Rodiles-López JO. Quantification of Phenolic Compounds and In Vitro Radical Scavenging Abilities with Leaf Extracts from Two Varieties of Psidium guajava L. Antioxidants (Basel) 2018; 7:antiox7030034. [PMID: 29495514 PMCID: PMC5874520 DOI: 10.3390/antiox7030034] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/06/2018] [Revised: 02/14/2018] [Accepted: 02/22/2018] [Indexed: 01/01/2023] Open
Abstract
Guava leaf (Psidium guajava L.) extracts are used in both traditional medicine and the pharmaceutical industry. The antioxidant compounds in P. guajava leaves can have positive effects including anti-inflammatory, anti-hyperglycemic, hepatoprotective, analgesic, anti-cancer effects, as well as protecting against cardiovascular diseases. In the present study, phenolic compounds and in vitro antioxidant capacity were measured in extracts obtained with polar and non-polar solvents from leaves of two varieties of guava, Calvillo Siglo XXI and Hidrozac. The quantity of total phenolics and total flavonoids were expressed as equivalents of gallic acid and quercetin, respectively. Hydroxyl radical, 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS), 2,2-diphenyl-1-picrylhydrazyl (DPPH), and Oxygen Radical Absorbance Capacity using fluorescein (ORAC-FL) in vitro tests were used to assess the radical scavenging abilities of the extracts. The total phenolics were higher in the aqueous fraction of the variety Calvillo Siglo XXI, while in the Hidrozac variety total phenolics were higher in the acetone and chloroform fractions. Total flavonoids were higher in all fractions in the variety Calvillo Siglo XXI. Total phenolics showed a highly positive correlation for ORAC-FL, and a moderately positive correlation with hydroxyl radicals. Finally, total flavonoids showed a slightly positive correlation for ORAC-FL and hydroxyl radicals. Both varieties of guava leaf extract showed excellent antioxidant properties.
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Affiliation(s)
- Julio César Camarena-Tello
- Programa Institucional de Doctorado en Ciencias Biológicas, Universidad Michoacana de San Nicolás de Hidalgo, Morelia 58240, Mich., Mexico.
| | | | - Ma Guadalupe Garnica-Romo
- Facultad de Ingeniería Civil, Universidad Michoacana de San Nicolás de Hidalgo, Morelia 58240, Mich., México.
| | - José Saúl Padilla-Ramírez
- Instituto Nacional de Investigaciones Forestales, Agrícolas y Pecuarias, Centro de Investigación Regional Norte-Centro, Campo Experimental Pabellón, Pabellón de Arteaga 20660, Aguascalientes, Mexico.
| | - Alfredo Saavedra-Molina
- Instituto de Investigaciones Químico Biológicas, Universidad Michoacana de San Nicolás de Hidalgo, Morelia 58030, Mich., Mexico.
| | - Osvaldo Alvarez-Cortes
- Departamento de Bioquímica, Instituto Tecnológico de Morelia, Morelia 58120, Mich., Mexico.
| | | | - José Octavio Rodiles-López
- Facultad de Químico Farmacobiología, Universidad Michoacana de San Nicolás de Hidalgo, Morelia 58240, Mich., México.
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20
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Della Pelle F, Compagnone D. Nanomaterial-Based Sensing and Biosensing of Phenolic Compounds and Related Antioxidant Capacity in Food. Sensors (Basel) 2018; 18:s18020462. [PMID: 29401719 PMCID: PMC5854963 DOI: 10.3390/s18020462] [Citation(s) in RCA: 77] [Impact Index Per Article: 12.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/20/2017] [Revised: 01/26/2018] [Accepted: 01/31/2018] [Indexed: 12/12/2022]
Abstract
Polyphenolic compounds (PCs) have received exceptional attention at the end of the past millennium and as much at the beginning of the new one. Undoubtedly, these compounds in foodstuffs provide added value for their well-known health benefits, for their technological role and also marketing. Many efforts have been made to provide simple, effective and user friendly analytical methods for the determination and antioxidant capacity (AOC) evaluation of food polyphenols. In a parallel track, over the last twenty years, nanomaterials (NMs) have made their entry in the analytical chemistry domain; NMs have, in fact, opened new paths for the development of analytical methods with the common aim to improve analytical performance and sustainability, becoming new tools in quality assurance of food and beverages. The aim of this review is to provide information on the most recent developments of new NMs-based tools and strategies for total polyphenols (TP) determination and AOC evaluation in food. In this review optical, electrochemical and bioelectrochemical approaches have been reviewed. The use of nanoparticles, quantum dots, carbon nanomaterials and hybrid materials for the detection of polyphenols is the main subject of the works reported. However, particular attention has been paid to the success of the application in real samples, in addition to the NMs. In particular, the discussion has been focused on methods/devices presenting, in the opinion of the authors, clear advancement in the fields, in terms of simplicity, rapidity and usability. This review aims to demonstrate how the NM-based approaches represent valid alternatives to classical methods for polyphenols analysis, and are mature to be integrated for the rapid quality assessment of food quality in lab or directly in the field.
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Affiliation(s)
- Flavio Della Pelle
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, 64023 Teramo, Italy.
| | - Dario Compagnone
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, 64023 Teramo, Italy.
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21
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Cocan I, Alexa E, Danciu C, Radulov I, Galuscan A, Obistioiu D, Morvay AA, Sumalan RM, Poiana MA, Pop G, Dehelean CA. Phytochemical screening and biological activity of Lamiaceae family plant extracts. Exp Ther Med 2018; 15:1863-1870. [PMID: 29434776 PMCID: PMC5776630 DOI: 10.3892/etm.2017.5640] [Citation(s) in RCA: 27] [Impact Index Per Article: 4.5] [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: 09/11/2017] [Accepted: 10/25/2017] [Indexed: 11/23/2022] Open
Abstract
The current study aimed to investigate ethanolic extracts from the following medicinal plant species cultivated in western Romania: Melissa officinalis L., Rosmarinus officinalis L. (RO) and Salvia officinalis L. (SO). Antioxidant activity, total phenolics content and a profile of the main hydroxycinnamic acids (HCAs), including caffeic, ferulic, coumaric and rosmarinic acids, was determined for each plant extract. The in vitro antimicrobial activity against four bacterial strains (Escherichia coli, Listeria-, Pseudomonas aeruginosa and Staphylococcus aureus), and the effect on cell viability in two melanoma cell lines (B164A5 murine melanoma and A375 human melanoma) was also assessed. The results indicated that total phenolics content was 73.76-274.73 mg GAE·g-1 and the antioxidant activity was 2.32-2.87 mM Fe2+·100 g-1. There was found a strong positive correlation (R=0.9691) between total phenolics content and the antioxidant activity in the investigated samples. Regarding the HCA profile obtained by high performance liquid chromatography, the results demonstrated that rosmarinic acid represents the main identified compound. The ethanolic extracts of RO and SO exhibited antibacterial activity against Gram positive and Gram negative bacteria. RO was the most effective in terms of decreasing the cell viability of murine and human melanoma cell lines, while the HCAs did not exhibit any effect on cell viability. These findings suggest that plant extracts from the Lamiaceae family may used in the clinic as natural antibacterial agents.
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Affiliation(s)
- Ileana Cocan
- Department of Food Technologies, Faculty of Food Processing Technology, Banat's University of Agricultural Sciences and Veterinary Medicine ‘King Michael I of Romania’ from Timişoara, 300645 Timişoara, Romania
| | - Ersilia Alexa
- Department of Food Control, Faculty of Food Processing Technology, Banat's University of Agricultural Sciences and Veterinary Medicine ‘King Michael I of Romania’ from Timişoara, 300645 Timişoara, Romania
| | - Corina Danciu
- Department of Pharmacognosy, Faculty of Pharmacy, University of Medicine and Pharmacy ‘Victor Babeș’, 300041 Timişoara, Romania
| | - Isidora Radulov
- Department of Soil Sciences, Faculty of Agriculture, Banat's University of Agricultural Sciences and Veterinary Medicine ‘King Michael I of Romania’ from Timişoara, 300645 Timişoara, Romania
| | - Atena Galuscan
- Department of Preventive Dentistry, Faculty of Dental Medicine, University of Medicine and Pharmacy ‘Victor Babeș’ Timişoara, 300041 Timişoara, Romania
| | - Diana Obistioiu
- Interdisciplinary Research Platform, Banat's University of Agricultural Sciences and Veterinary Medicine ‘King Michael I of Romania’ from Timişoara, 300645 Timişoara, Romania
| | - Attila Alexandru Morvay
- Interdisciplinary Research Platform, Banat's University of Agricultural Sciences and Veterinary Medicine ‘King Michael I of Romania’ from Timişoara, 300645 Timişoara, Romania
| | - Renata Maria Sumalan
- Department of Forestry, Faculty of Horticulture and Forestry, Banat's University of Agricultural Sciences and Veterinary Medicine ‘King Michael I of Romania’ from Timişoara, 300645 Timişoara, Romania
| | - Mariana-Atena Poiana
- Department of Food Technologies, Faculty of Food Processing Technology, Banat's University of Agricultural Sciences and Veterinary Medicine ‘King Michael I of Romania’ from Timişoara, 300645 Timişoara, Romania
| | - Georgeta Pop
- Department of Agricultural Technologies, Faculty of Agriculture, Banat's University of Agricultural Sciences and Veterinary Medicine ‘King Michael I of Romania’ from Timişoara, 300645 Timişoara, Romania
| | - Cristina Adriana Dehelean
- Department of Pharmacognosy, Faculty of Pharmacy, University of Medicine and Pharmacy ‘Victor Babeș’, 300041 Timişoara, Romania
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22
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Carcea M, Narducci V, Turfani V, Giannini V. Polyphenols in Raw and Cooked Cereals/Pseudocereals/Legume Pasta and Couscous. Foods 2017; 6:foods6090080. [PMID: 28892013 PMCID: PMC5615292 DOI: 10.3390/foods6090080] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2017] [Revised: 09/01/2017] [Accepted: 09/04/2017] [Indexed: 11/16/2022] Open
Abstract
Pasta and couscous are popular foods manufactured (in their traditional form) from durum wheat semolina. In recent years, the consumers' quest for novel, functional, gluten-free, wholegrain foods has prompted the industry to manufacture new pasta and couscous products in which durum wheat has been partially or totally replaced by other vegetable flours. Besides dietary fibre, these raw materials might be an interesting source of phytochemicals. In this work, 16 commercial samples of pasta and four samples of couscous representative of the new products and made of refined and wholegrain flours of different species of cereals, pseudocereals and legumes were analysed for free, hydrolysable bound and total polyphenol content by means of the Folin-Ciocalteu procedure. Analyses were repeated on cooked samples to assess the quantity of polyphenols ingested by the consumers. The raw legume and pseudocereal products had a total polyphenol content higher than most cereal products (up to 1743.4 mg of Gallic Acid Equivalent (GAE) per 100 g dry weight). Wholegrain products had higher contents than refined products. The free fraction underwent up to 46% loss with cooking, probably because of solubility in water. The water absorption of pasta and couscous during cooking was in a ratio of 2:3, resulting in higher dilution of polyphenols in the cooked couscous.
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Affiliation(s)
- Marina Carcea
- Research Centre for Food and Nutrition, Council for Agricultural Research and Economics (CREA-AN), Via Ardeatina 546, 00178 Rome, Italy.
| | - Valentina Narducci
- Research Centre for Food and Nutrition, Council for Agricultural Research and Economics (CREA-AN), Via Ardeatina 546, 00178 Rome, Italy.
| | - Valeria Turfani
- Research Centre for Food and Nutrition, Council for Agricultural Research and Economics (CREA-AN), Via Ardeatina 546, 00178 Rome, Italy.
| | - Vittoria Giannini
- Research Centre for Food and Nutrition, Council for Agricultural Research and Economics (CREA-AN), Via Ardeatina 546, 00178 Rome, Italy.
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Lodolini EM, Polverigiani S, Ali S, Mutawea M, Qutub M, Arabasi T, Pierini F, Abed M, Neri D. Oil Characteristics of Four Palestinian Olive Varieties. J Oleo Sci 2017; 66:435-441. [PMID: 28381771 DOI: 10.5650/jos.ess16184] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
Olive oil represents an important source of income for Palestinian farmers in local, national and international markets. Sometimes, olive oil produced in local climatic conditions, does not achieve the International Olive Council (IOC) trade standards so that international markets are precluded. The oil chemical composition and sensory profile of four Palestinian olive varieties (Nabali Baladi, Nabali Mohassan, Souri and K18) were characterized in 2010 throughout an in situ evaluation. Most of the physicchemical characteristics and the fatty acid composition of the varieties met the International Olive Council trade standards (IOC-TS) for extra virgin olive oils. Values of K270 for Nabali Baladi and linolenic acid for Souri slightly exceeded the limit. Eicosanoic acid exceeded the IOC-TS limits in the oils of all considered varieties. Among the sterols, the Δ-7-stigmastenol resulted too high for Nabali Baladi and Souri. Sensory profile for the tested varieties showed a reminiscence of tomato or artichoke and light to medium bitter and pungent sensations. Results represent an important baseline reference for further studies about oil composition and quality of the main Palestinian olive germplasm and provide indication of potential critical points to be controlled in order to ensure the full achievement of IOC-TS and access international markets.
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Affiliation(s)
- Enrico Maria Lodolini
- Dipartimento di Scienze Agrarie, Alimentari e Ambientali, Università Politecnica delle Marche
| | - Serena Polverigiani
- Dipartimento di Scienze Agrarie, Alimentari e Ambientali, Università Politecnica delle Marche
| | - Saed Ali
- Union of Agricultural Work Committees (UAWC)
| | | | | | | | | | | | - Davide Neri
- Fruit Tree Research Center - Council for Agricultural Research and Economics
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24
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Kucner A, Klewicki R, Sójka M, Klewicka E. Osmotic Concentration of Gooseberry Fruits - The Influence of Temperature, Time and Pretreatment Methods on Mass Transfer and Total Polyphenol and Organic Acid Content. Food Technol Biotechnol 2014; 52:411-419. [PMID: 27904314 DOI: 10.17113/ftb.52.04.14.3366] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022] Open
Abstract
The objective of the study is to assess the influence of temperature, time and enzymatic pretreatment on the osmotic concentration of gooseberry fruits (cultivar Biały Triumf). The fruits were osmotically concentrated in a sucrose solution at 65 °Brix and 40 to 70 °C for 5 to 240 min. Two experimental procedures were employed. In the first procedure, prior to concentration the fruits were immersed in the solution containing lipolytic enzymes, and then in the solution containing pectinolytic enzymes. In the second procedure, pectinolytic enzymes were added to the sucrose solution. The kinetics of the osmotic concentration was studied based on the changes in dry matter content, water loss, and solid gain. Higher temperature and longer process time led to higher values of the mentioned parameters. After 1 h of concentration at 40 °C, dry matter content was 13.9%, while at 70 °C it was 20.4%. The use of pectinolytic enzymes during osmotic concentration resulted in higher effectiveness of the process. After 2 h of concentration with the use of pectinolytic enzymes, solid gain was seven times higher than that in the control sample. Enzymatic treatment with lipase and pectinase before concentration also increased solid gain during osmotic concentration (up to twelve times after 2 h at 40 °C). The lower processing temperature, the higher retention of phenolic compounds in fruits was observed. The retention of phenolics was the highest at 40 °C (92.2% at 2 h). Among organic acids (malic, shikimic and citric), the highest retention was exhibited by citric acid; at 1 h of concentration, its fraction in the obtained fruit syrup content was from 95.9 to 83.1% as compared to the starting material.
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Affiliation(s)
- Anna Kucner
- Institute of Chemical Technology of Food, Lodz University of Technology, 4/10 Stefanowskiego Street, PL-90-924 Lodz, Poland
| | - Robert Klewicki
- Institute of Chemical Technology of Food, Lodz University of Technology, 4/10 Stefanowskiego Street, PL-90-924 Lodz, Poland
| | - Michał Sójka
- Institute of Chemical Technology of Food, Lodz University of Technology, 4/10 Stefanowskiego Street, PL-90-924 Lodz, Poland
| | - Elżbieta Klewicka
- Institute of Fermentation Technology and Microbiology, Lodz University of Technology,
171/173 Wolczanska Street, PL-90-530 Lodz, Poland
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Wohlenberg M, Almeida D, Bokowski L, Medeiros N, Agostini F, Funchal C, Dani C. Antioxidant Activity of Grapevine Leaf Extracts against Oxidative Stress Induced by Carbon Tetrachloride in Cerebral Cortex, Hippocampus and Cerebellum of Rats. Antioxidants (Basel) 2014; 3:200-11. [PMID: 26784867 PMCID: PMC4665481 DOI: 10.3390/antiox3020200] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.2] [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: 12/26/2013] [Revised: 03/10/2014] [Accepted: 03/17/2014] [Indexed: 01/07/2023] Open
Abstract
In recent years, it has become increasingly important to study the beneficial properties of derivatives of grapes and grapevine. The objective of this study was to determine the antioxidant activity of Vitis labrusca leaf extracts, comparing conventional and organic grapevines, in different brain areas of rats. We used male Wistar rats treated with grapevine leaf extracts for a period of 14 days, and on the 15th day, we administered in half of the rats, mineral oil and the other half, carbon tetrachloride (CCl₄). The animals were euthanized by decapitation and the cerebral cortex, hippocampus and cerebellum were removed to assess oxidative stress parameters and the activity of antioxidant enzymes. Lipid peroxidation levels (TBARS) were unchanged. However, CCl₄ induced oxidative damage to proteins in all tissues studied, and this injury was prevented by both extracts. Superoxide dismutase (SOD) activity was increased by CCl₄ in the cerebral cortex and decreased in other tissues. However, CCl₄ increased catalase (CAT) activity in the cerebellum and decreased it in the cerebral cortex. The SOD/CAT ratio was restored in the cerebellum by both extracts and only in the cerebral cortex by the organic extract.
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Affiliation(s)
- Mariane Wohlenberg
- Centro Universitário Metodista IPA, Coronel Joaquim Pedro Salgado 80, Porto Alegre 90420-060, Brazil.
| | - Daniela Almeida
- Centro Universitário Metodista IPA, Coronel Joaquim Pedro Salgado 80, Porto Alegre 90420-060, Brazil.
| | - Liane Bokowski
- Centro Universitário Metodista IPA, Coronel Joaquim Pedro Salgado 80, Porto Alegre 90420-060, Brazil.
| | - Niara Medeiros
- Centro Universitário Metodista IPA, Coronel Joaquim Pedro Salgado 80, Porto Alegre 90420-060, Brazil.
| | - Fabiana Agostini
- Universidade de Caxias do Sul, Francisco Getúlio Vargas 1130, Caxias do Sul 95070-560, Brazil.
| | - Cláudia Funchal
- Centro Universitário Metodista IPA, Coronel Joaquim Pedro Salgado 80, Porto Alegre 90420-060, Brazil.
| | - Caroline Dani
- Centro Universitário Metodista IPA, Coronel Joaquim Pedro Salgado 80, Porto Alegre 90420-060, Brazil.
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Jamróz MK, Paradowska K, Zawada K, Makarova K, Kaźmierski S, Wawer I. ¹H and ¹³C NMR-based sugar profiling with chemometric analysis and antioxidant activity of herbhoneys and honeys. J Sci Food Agric 2014; 94:246-255. [PMID: 23712445 DOI: 10.1002/jsfa.6241] [Citation(s) in RCA: 27] [Impact Index Per Article: 2.7] [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: 02/14/2013] [Revised: 05/10/2013] [Accepted: 05/24/2013] [Indexed: 06/02/2023]
Abstract
BACKGROUND Herbhoneys, relatively new bee products, are expected to have interesting medicinal properties. However, there is still a lack of data concerning their composition and antioxidant properties. ¹H and ¹³C NMR spectroscopy coupled with chemometric analysis (PCA and PLS-DA) and antioxidant assays (DPPH-ESR and ORAC-FL) were used to study 25 samples of Polish herbhoneys and honeys. RESULTS Antioxidant activity varied among the samples. The best properties were exhibited by cocoa and instant coffee herbhoneys. The contents of total polyphenols and total carotenoids in the studied samples were found to be 70-1340 mg GAE kg⁻¹ and 0-28.05 mg kg⁻¹ respectively. No significant differences between herbhoney and honey samples were found in their sugar profiles. The PCA of ¹³C NMR spectra of the samples in DMSO-d6 resulted in sample clustering due to sucrose content. CONCLUSION Herbhoneys have similar antioxidant properties to traditional honeys, being therefore of equal nutritional value. There was a noticeable influence of the extract concentration on the observed antioxidant effect. For samples with high antioxidant activity, polyphenols were responsible for the observed effect. Sample clustering due to sucrose content in the NMR-PCA study allowed effortless detection of adulteration.
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Affiliation(s)
- Marta K Jamróz
- Department of Physical Chemistry, Faculty of Pharmacy, Medical University of Warsaw, Banacha 1, PL-02-097, Warsaw, Poland
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