scholarly journals Effect of Cooking Methods on Bioactivity of Polyphenols in Purple Potatoes

Antioxidants ◽  
2021 ◽  
Vol 10 (8) ◽  
pp. 1176
Author(s):  
Qi Sun ◽  
Min Du ◽  
Duroy A. Navarre ◽  
Meijun Zhu
Keyword(s):  
Chlorogenic Acid ◽  
High Performance ◽  
Solanum Tuberosum L ◽  
Radical Scavenging ◽  
Polyphenolic Compounds ◽  
Cooking Methods ◽  
Chromatography Analysis ◽  
Total Polyphenolic Content ◽  
Factor Α ◽  
Necrosis Factor

Purple-fleshed potato (Solanum tuberosum L.) is a good dietary source of anthocyanins, flavonols, and polyphenolic acids, mostly chlorogenic acid. The objective of this study was to examine the impacts of cooking methods including boiling, steaming, and the newly developed vacuum-sealed boiling (VSBoil) on extractability and bioactivity of polyphenolic compounds in a purple potato (PP) cultivar, Purple Pelisse. Data showed that boiling and steaming reduced the total polyphenolic content in PP. High-performance liquid chromatography analysis showed that steaming slightly reduced the extractable chlorogenic acid content, while VSBoil increased it. For DPPH free radical scavenging activities, VSBoil and steaming effectively preserved the antioxidant activity of a polyphenol-rich extract of PP, while boiling resulted in a significant reduction compared to raw potato extract. All extracts effectively suppressed bursts of intracellular reactive oxygen species in human colonic epithelial cells upon hydrogen peroxide induction, of which the extract from the VSBoil group showed the highest antioxidant potential. In addition, all extracts showed anti-inflammatory effects in Caco-2 cells induced with tumor necrosis factor-α. In conclusion, the content and bioactivity of extractable polyphenols were largely retained in PP subjected to different cooking processes. VSBoil resulted in the highest content of extractable polyphenolic compounds and bioactivity among tested cooking methods.

scholarly journals Cooking Methods on Extractability and Bioactivity of Phenolic Compounds in Purple Potatoes

2021 ◽  
Vol 5 (Supplement_2) ◽  
pp. 609-609
Author(s):  
Qi Sun ◽  
Min Du ◽  
Duroy Navarre ◽  
Mei-Jun Zhu
Keyword(s):  
Phenolic Compounds ◽  
Biological Function ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Total Phenolic ◽  
Cooking Methods ◽  
Funding Sources ◽  
Research Consortium ◽  
Factor Α ◽  
Necrosis Factor

Abstract Objectives Purple-fleshed potato is a good dietary source of phenolic compounds, including anthocyanins, flavonols, and chlorogenic acids. The objective of this study is to examine impacts of cooking methods including boiling, steaming and the newly developed vacuum-sealed boiling (VSBoiling), on extractability and bioactivity of phenolic compounds in purple potato (PP). Methods Following cooking, polyphenolic compounds were extracted from raw PP or cooked PP and analyzed for total phenolic content, composition, and free radical scavenging activity. In addition, anti-oxidative and anti-inflammatory effects of extracts were tested in cultured Caco-2 cells. Results Steaming and boiling slightly reduced the extractable chlorogenic acid content, while VSBoiling increased its content. VSBoiling and steaming effectively preserved the radical scavenging activities of PP, while boiling resulted in a significant reduction compared to the extract from raw potatoes. In human colonic epithelial Caco-2 cells, all PP extracts effectively suppressed hydrogen peroxide-induced bursts of intracellular reactive oxygen species, and suppressed tumor necrosis factor-α induced inflammation in Caco-2 cells, while VSBoiling group showed the highest activity. Conclusions The contents and bioactivity of extractable polyphenols are largely retained in PP subjected to different cooking processes. VSBoiling resulted in the highest extractability of phenolic compounds and their biological function among tested cooking methods. Funding Sources USDA-NIFA and Northwest Potato Research Consortium.

scholarly journals Comparative Study of Anti-Gouty Arthritis Effects of Sam-Myo-Whan according to Extraction Solvents

Plants ◽  
2021 ◽  
Vol 10 (2) ◽  
pp. 278
Author(s):  
Yun Mi Lee ◽  
Eunjung Son ◽  
Dong-Seon Kim
Keyword(s):  
Uric Acid ◽  
Serum Uric Acid ◽  
Proinflammatory Cytokines ◽  
High Performance ◽  
Weight Bearing ◽  
Gouty Arthritis ◽  
Extraction Solvents ◽  
Main Components ◽  
Factor Α ◽  
Necrosis Factor

Sam-Myo-Whan (SMW) has been used in Korean and Chinese traditional medicine to help treat gout, by reducing swelling and inflammation and relieving pain. This study compared the effects of SMW extracted by using different solvents, water (SMWW) and 30% EtOH (SMWE), in the treatment of gouty arthritis. To this end, we analyzed the main components of SMWW and SMWE, using high-performance liquid chromatography (HPLC). Anti-hyperuricemic activity was evaluated by measuring serum uric acid levels in hyperuricemic rats. The effects of SMWW and SMWE on swelling, pain, and inflammation in gouty arthritis were investigated by measuring affected limb swelling and weight-bearing, as well as by enzyme-linked immunosorbent assays, to assess the levels of proinflammatory cytokines and myeloperoxidase (MPO). In potassium oxonate (PO)-induced hyperuricemic rats, SMWW and SMWE both significantly decreased serum uric acid to similar levels. In monosodium urate (MSU)-induced gouty arthritis mice, SMWE more efficiently decreased paw swelling and attenuated joint pain compare to SMWW. Moreover, SMWE and SMWW suppressed the level of inflammation by downregulating proinflammatory cytokines (interleukin-1β, tumor necrosis factor-α, and interleukin-6) and MPO activity. HPLC analysis further revealed that berberine represented one of the major active ingredients demonstrating the greatest change in concentration between SMWW and SMWE. Our data demonstrate that SMWE retains a more effective therapeutic concentration compared to SMWW, in a mouse model of gouty arthritis.

Possible Involvement of Free Radical Scavenging Properties in the Action of Tumor Necrosis Factor-α

1997 ◽  
Vol 22 (4) ◽  
pp. 679-687 ◽  
Author(s):  
Nagahide Matsubara ◽  
Midori Hiramatsu ◽  
Rei Edamatsu ◽  
Kiminao Mizukawa ◽  
Akitane Mori ◽  
...  
Keyword(s):  
Free Radical ◽  
Tumor Necrosis Factor ◽  
Tumor Necrosis ◽  
Tumor Necrosis Factor Α ◽  
Radical Scavenging ◽  
Free Radical Scavenging ◽  
Radical Scavenging Properties ◽  
Factor Α ◽  
Necrosis Factor

scholarly journals Antioxidant and Antityrosinase Activity ofFlemingia macrophyllaandGlycine tomentellaRoots

2012 ◽  
Vol 2012 ◽  
pp. 1-7 ◽  
Author(s):  
Bor-Sen Wang ◽  
Lih-Jeng Juang ◽  
Jeng-Jer Yang ◽  
Li-Ying Chen ◽  
Huo-Mu Tai ◽  
...  
Keyword(s):  
High Performance ◽  
Radical Scavenging ◽  
Water Extract ◽  
Protective Effects ◽  
Tyrosinase Inhibitor ◽  
Bioactive Constituents ◽  
Chromatography Analysis ◽  
Glycine Tomentella ◽  
Phenolic Components ◽  
Antityrosinase Activity

The antioxidant and antityrosinase activities of the water extract ofFlemingia macrophyllaroot (WEFM) were investigated. The results showed that WEFM exhibited radical scavenging and reducing activities, as well as ferrous ion chelating property. In addition, WEFM also protected phospholipids against oxidation, indicating that WEFM could protect biomolecules from oxidative damage. Meanwhile, in the range of 50–100 μg/mL, the tyrosinase inhibitory activity of WEFM increased with an increase in sample concentration and was superior to that of the water extract ofGlycine tomentellaroot (WEGT). A high performance liquid chromatography analysis was used to determine the phenolic components, revealing that daidzin, daidzein, genistin, and genistein were present in WEFM and WEGT. Acting as an antioxidant and a tyrosinase inhibitor, these bioactive constituents could contribute to the protective effects of WEFM. Overall, the results showed that WEFM might serve as a natural antioxidant and tyrosinase inhibitor.

Study on the Anti-Gout Activity of Chlorogenic Acid: Improvement on Hyperuricemia and Gouty Inflammation

2014 ◽  
Vol 42 (06) ◽  
pp. 1471-1483 ◽  
Author(s):  
Zhao-Qing Meng ◽  
Zhao-Hui Tang ◽  
Yun-Xia Yan ◽  
Chang-Run Guo ◽  
Liang Cao ◽  
...  
Keyword(s):  
Uric Acid ◽  
Chlorogenic Acid ◽  
Gouty Arthritis ◽  
Monosodium Urate ◽  
Beneficial Effects ◽  
Tnf Α ◽  
Factor Α ◽  
Anti Inflammation ◽  
Necrosis Factor ◽  
Msu Crystals

Gout is a metabolic disorder associated with hyperuricemia resulting in the deposition of monosodium urate (MSU) crystals in joints and tissues. Lowering serum uric acid (Sur) levels and anti-inflammation are highly essential in treating gout. Chlorogenic acid (CA), as one of the most abundant polyphenols in the Chinese medicines, has been rarely reported to have an anti-gout effect. The model of potassium oxonate (PO)-induced hyperuricemia in mice and MSU crystal-induced inflammation in rats has been established in this study. The potential beneficial effects and mechanisms of CA on hyperuricemia and gouty arthritis were elucidated. The results demonstrated that CA significantly decreased the Sur level by inhibiting the xanthine oxidase (XOD) activity but not increasing the urinary uric acid (Uur) level. In addition, CA also exhibited the effect of suppressing paw swelling. Further investigation indicated that CA improved the symptoms of inflammation induced by MSU crystals by inhibiting the production of proinflammatory cytokines including interleukin-1β (IL-1β), interleukin-6 (IL-6), and tumor necrosis factor-α (TNF-α). The present study suggests that CA may have a considerable potential for development as an anti-gouty arthritis agent for clinical application.

scholarly journals Effect of Extraction Conditions for Recovery of Chlorogenic Acid and Flavonoids from Wet Cider Apple Pomace under Subcritical Water

2019 ◽  
Vol 8 (6) ◽  
pp. 1
Author(s):  
Salis Ibrahim ◽  
Regina Santos ◽  
Steve Bowra
Keyword(s):  
Chlorogenic Acid ◽  
Residence Time ◽  
High Performance ◽  
Subcritical Water ◽  
Batch Reactor ◽  
Polyphenolic Compounds ◽  
Apple Pomace ◽  
Solvent Ratio ◽  
Extraction Condition ◽  
Experimental Conditions

Industrial wet cider apple pomace was subjected to subcritical water mediated hydrolysis in a batch reactor with varying experimental conditions such as solid-to- solvent ratio (1-8 % w/v), temperature (100- 200 oC) and a residency time (10-30 min) to understand the effects of the experimental conditions on overall recovery of polyphenolic compounds. Chlorogenic acid and some flavonoids were identified and quantified by high performance liquid chromatography (HPLC-DAD). Higher yields of chlorogenic acid and the flavonoids were obtained between 100- 150 oC for residence time of 20 minutes. Solid-to solvent ratio and temperature played a significant role in the recovery of the polyphenolic compounds (p< 0.05). The results demonstrated that, residence time at a fixed extraction condition was less significant (p> 0.05). However, it was significant for yield of degradation compounds such as protocatechuic aldehyde, 5- HMF and furfural. Subcritical water selectively influenced the chemical structure of the polyphenolic compounds.

scholarly journals Chemical characterization, fatty acid profile and antioxidant activity of Gustavia macarenensis fruit mesocarp and its oil from the Amazonian region of Ecuador as an unconventional source of vegetable oil

2019 ◽  
Vol 70 (2) ◽  
pp. 298
Author(s):  
J. J. Reyes Mera ◽  
R. Abreu-Naranjo ◽  
J. M. Alvarez-Suarez ◽  
D. Viafara
Keyword(s):  
Antioxidant Activity ◽  
Fatty Acid ◽  
Fatty Acid Profile ◽  
High Performance ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Chemical Characterization ◽  
Total Phenolic ◽  
Linear Discriminant ◽  
Chromatography Analysis

To our knowledge, this study is the first to report on the nutritional characterization, bioactive compounds and antioxidant activity of Amazonian G. macarenensis fruit. The fatty acid profile was determined using a high performance liquid chromatography analysis. The total phenolic content and antioxidant activity were determined using Folin Ciocalteu’s method and by radical scavenging activity, respectively. Moreover, a cluster analysis was carried out in order to classify the G. macarenensis fruit oil according to its fatty acid profile. Seven Fisher linear discriminant functions were obtained from the discriminant analysis. These models allow one to classify new fruits on the basis of their fatty acid profile. A high value for total lipids was obtained (53.57%). Its main components were palmitic and oleic acid. The TPC value (156.49 ± 2.62 mg GAE/Kg of oil) obtained from the G. macarenensis fruit pulp oil is higher than what was reported for some olive oil and Brazilian mango oil varieties.

scholarly journals Phytochemical and Pharmacological Evaluation of the Residue By-Product Developed from the Ocimum americanum (Lamiaceae) Postdistillation Waste

Foods ◽  
2021 ◽  
Vol 10 (12) ◽  
pp. 3063
Author(s):  
Izabela Jasicka-Misiak ◽  
Mariia Shanaida ◽  
Nataliia Hudz ◽  
Piotr Paweł Wieczorek
Keyword(s):  
Rosmarinic Acid ◽  
High Performance ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Biologically Active ◽  
Total Phenolic ◽  
Chromatography Analysis ◽  
Anti Inflammatory ◽  
Promising Source ◽  
Ocimum Americanum

The yield of essential oils in plants is not high and postdistillation wastes rich in phenolic compounds could be used to enhance the profitability of essential oil-bearing plants. The aim of the study was to evaluate polyphenols in a dry extract obtained from the postdistillation waste of the American basil (Ocimum americanum L.) herb, and to conduct the screening of its pharmacological activities. Rosmarinic acid, caffeic acid and rutin were identified in the extract using high-performance thin-layer chromatography. The high-performance liquid chromatography analysis found the presence of a plethora of polyphenols in the extract. Rosmarinic acid, luteolin-7-O-glucoside and rutin were as the main compounds. The total phenolic content in the extract was 106.31 mg GAE/g and free radical scavenging activity against 2,2-diphenyl-1-picrylhydrazyl evaluated as IC50 was 0.298 mg/mL. The tested extract dose-dependently decreased the paw edema in rats, suggesting its potent anti-inflammatory property. The acute toxicity study indicates its safety. Thus, the O. americanum hydrodistilled residue by-product is the promising source of biologically active compounds with significant antioxidant and anti-inflammatory effects.

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