scholarly journals Digestive Stability and Bioaccessibility of Antioxidants in Prickly Pear Fruits from the Canary Islands: Healthy Foods and Ingredients

Antioxidants ◽  
2020 ◽  
Vol 9 (2) ◽  
pp. 164 ◽  
Author(s):  
Andrea Gómez-Maqueo ◽  
Marilena Antunes-Ricardo ◽  
Jorge Welti-Chanes ◽  
M. Pilar Cano
Keyword(s):  
Phenolic Compounds ◽  
Canary Islands ◽  
Prickly Pear ◽  
Healthy Foods ◽  
Food Matrix ◽  
Potential Health ◽  
Phenolic Profile ◽  
Phenolic Profiles ◽  
By Products

Although prickly pear fruits have become an important part of the Canary diet, their native varieties are yet to be characterized in terms of betalains and phenolic compounds. To exert potential health benefits, these antioxidants must be released from the food matrix and be stable in the gastrointestinal tract. Our aim was to characterize the betalain and phenolic profile of four prickly pear varieties from the Canary Islands (Spain) and determine their digestive stability and bioaccessibility via in vitro gastrointestinal digestion. Digestive studies were performed considering the (i) importance of the edible fraction (pulps) and (ii) potential of fruit peels as by-products to obtain healthy ingredients. Betalains and phenolic profiles were analyzed by HPLC-DAD-ESI/MS and HPLC-DAD-MS/QTOF. Pulps in Colorada and Fresa varieties presented high indicaxanthin and betanin content, respectively. Despite low pH in the gastric phase, betalains were stable to reach the intestinal phase, although indicaxanthin presented a higher bioaccessibility. Blanco Buenavista peels contained a distinct flavonoid profile including a new isorhamnetin-hexosyl-rhamnoside. Phenolic compounds were abundant and highly bioaccessible in fruit peels. These findings suggest that prickly pear pulps are rich in bioaccessible betalains; and that their peels could be proposed as potential by-products to obtain sustainable healthy ingredients.

scholarly journals By-Products of Camu-Camu [Myrciaria dubia (Kunth) McVaugh] as Promising Sources of Bioactive High Added-Value Food Ingredients: Functionalization of Yogurts

Molecules ◽  
2019 ◽  
Vol 25 (1) ◽  
pp. 70 ◽  
Author(s):  
Natália Conceição ◽  
Bianca R. Albuquerque ◽  
Carla Pereira ◽  
Rúbia C. G. Corrêa ◽  
Camila B. Lopes ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Phenolic Compounds ◽  
Food System ◽  
Food Additives ◽  
Added Value ◽  
Phenolic Profile ◽  
Food Ingredients ◽  
Myrciaria Dubia ◽  
By Products ◽  
Fruit Part

Camu-camu (Myrciaria dubia (Kunth) McVaugh) is a fruit economically relevant to the Amazon region, mostly consumed in the form of processed pulp. Our aim was to perform an unprecedented comparative study on the chemical composition and bioactivities of the camu-camu pulp and industrial bio-residues (peel and seed), and then the most promising fruit part was further explored as a functionalized ingredient in yogurt. A total of twenty-three phenolic compounds were identified, with myricetin-O-pentoside and cyanindin-3-O-glucoside being the main compounds in peels, followed by p-coumaroyl hexoside in the pulp, and ellagic acid in the seeds. The peel displayed the richest phenolic profile among samples, as well as the most significant antibacterial (MICs = 0.625–10 mg/mL) and anti-proliferative (GI50 = 180 µg/mL against HeLa cells) activities. For this reason, it was selected to be introduced in a food system (yogurt). Taken together, our results suggest the possibility of using the camu-camu peel as a source of food additives.

Assessment of in-vitro bioaccessibility and antioxidant capacity of phenolic compounds extracts recovered from grapevine bunch stem and cane by-products

2021 ◽  
Vol 348 ◽  
pp. 129063
Author(s):  
Susana Ferreyra ◽  
Carolina Torres-Palazzolo ◽  
Rubén Bottini ◽  
Alejandra Camargo ◽  
Ariel Fontana
Keyword(s):  
Phenolic Compounds ◽  
Antioxidant Capacity ◽  
In Vitro Bioaccessibility ◽  
By Products

scholarly journals Antimicrobial Activity and Chemical Characterization of a Non-Polar Extract of Saffron Stamens in Food Matrix

Foods ◽  
2021 ◽  
Vol 10 (4) ◽  
pp. 703
Author(s):  
Severino Zara ◽  
Giacomo L. Petretto ◽  
Alberto Mannu ◽  
Giacomo Zara ◽  
Marilena Budroni ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Fatty Acid Content ◽  
Chemical Characterization ◽  
Antimicrobial Activities ◽  
Added Value ◽  
Gas Chromatography Mass Spectrometry ◽  
Food Matrix ◽  
Bacterial Strains ◽  
By Products

The production of saffron spice generates large quantities of plant by-products: over 90% of the plant material collected is discarded, and a consideration fraction of this waste is plant stamens. This work investigated the chemical composition and the antimicrobial activities of the non-polar fraction extracted from four different saffron flower stamens. The chemical composition of ethereal extracts of the saffron stamens was qualitatively assessed by means of gas–chromatography-mass spectrometry (GC-MS) and nuclear magnetic resonance (NMR) analyses. These analyses revealed ethereal extracts to possess a high polyunsaturated fatty acid content. In vitro antibacterial activity of stamen extracts showed no large differences between Gram-positive and Gram-negative bacteria in terms of minimal inhibitory concentration (MIC). In food matrix microbial analysis of the bacterial strains belonging to the main foodborne pathogen species, including Staphylococcus aureus DSM 20231, Escherichia coli DSM 30083, and Listeria monocytogenes DSM 20600, using low-fat UHT milk, revealed a statistically significant reduction in the number of cells (particularly for E. coli and S. aureus with a complete elimination of the population of the two target bacteria following incubation in diethyl ether extracts of saffron stamen (DES) at high concentrations tested, both at 37 °C and 6 °C (for 48 h and 7 days, respectively). A synergic effect was observed when the pathogens were incubated at 6 °C with DES. This work shows these by-products to be excellent sources of bioactive compounds, which could be exploited in high-added-value products, such as food, cosmetics, and drugs.

IN VITRO DIGESTIBILITY OF PRICKLY PEAR CACTUS (OPUNTIA SPP.) ADDITIONED WITH BREWERY BY-PRODUCTS

2013 ◽  
pp. 313-317 ◽  
Author(s):  
J. Fuentes-Rodriguez ◽  
A. Abrego-Garcia ◽  
F. Ruiz-Zarate ◽  
G. Montero-Almora ◽  
M. Torres Hernandez ◽  
...  
Keyword(s):  
Prickly Pear ◽  
In Vitro Digestibility ◽  
Prickly Pear Cactus ◽  
Opuntia Spp ◽  
By Products ◽  
Pear Cactus

scholarly journals In Vitro and Ex Vivo Chemopreventive Action of Mauritia flexuosa Products

2018 ◽  
Vol 2018 ◽  
pp. 1-12 ◽  
Author(s):  
Joilane Alves Pereira-Freire ◽  
George Laylson da Silva Oliveira ◽  
Layana Karine Farias Lima ◽  
Carla Lorena Silva Ramos ◽  
Stella Regina Arcanjo-Medeiros ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Ex Vivo ◽  
Peroxyl Radicals ◽  
Palm Tree ◽  
Mauritia Flexuosa ◽  
Before And After ◽  
Scavenger Action ◽  
Ruminant Animals ◽  
By Products

Mauritia flexuosa (Arecaceae), known as “Buriti,” is a Brazilian palm tree with high economic potential for local communities. Herein, we investigated the phytochemistry profile and antioxidant potential of M. flexuosa fruits and determined the bioaccessibility of phenolic compounds. Peels revealed upper values for phenols, flavonoids, carotenoids, tannins, and ascorbic acid when compared to the pulps and endocarps. All samples showed capacity to scavenger free radicals (0.5, 1.0, 2.0, 4.0, and 8.0 mg/mL) but peels presented higher scavenger action in all methods explored. Phenolic compounds identified by HPLC displayed reduced bioaccessibility after in vitro simulated gastrointestinal digestion for pulp (38.7%), peel (18.7%), and endocarp (22.3%) extracts (P<0.05). Buriti fruits also protected rat blood cells against lysis induced by peroxyl radicals. We demonstrated the promising chemopreventive potentialities of M. flexuosa fruits and their by-products and peels with higher quantities of bioactive compounds and phenolic substances before and after in vitro bioaccessibility investigation. In Brazil, these parts are discarded or underused, mainly as feed for ruminant animals. Consequently, it is extremely important to explore nutritional characteristics of these by-products for human/livestock foods and to install biofriendly techniques and sustainable biotechnology handling of natural resources.

scholarly journals Hypolipidemic Properties of Cocoa and Coffee By-Products after Simulated Gastrointestinal Digestion: A Comparative Approach

2021 ◽  
Vol 7 (1) ◽  
pp. 1
Author(s):  
Cheyenne Braojos ◽  
Miguel Rebollo-Hernanz ◽  
Silvia Cañas ◽  
Yolanda Aguilera ◽  
Silvia M. Arribas ◽  
...  
Keyword(s):  
Hepg2 Cell ◽  
Lipase Activity ◽  
Bile Salts ◽  
Residual Fraction ◽  
Comparative Approach ◽  
Gastrointestinal Digestion ◽  
Potential Health ◽  
Simulated Gastrointestinal Digestion ◽  
By Products

New sustainable ingredients with beneficial properties for health are a main goal for the food industry. In this regard, the cocoa shell (CS) and the coffee pulp (CP), by-products from the coffee and cocoa industry produced worldwide in large amounts, are suitable candidates. We previously stated that these by-products are sources of phytochemicals and dietary fiber with potential hypolipidemic properties. This study aimed to assess the hypolipidemic properties of CS and CP after simulated gastrointestinal digestion. The capacities of the residual fraction of each digestion phase to bind bile salts and cholesterol and inhibit the lipase activity were measured to establish the in vitro hypolipidemic properties of both by-products. Furthermore, the digested fractions’ effect on lipid accumulation was evaluated in the HepG2 cell line. From results, the CS showed a higher ability to bind cholesterol (4–24%) and bile salts (2–3%) in gastric and colonic phases. Meanwhile, during the gastrointestinal phase, CP showed a greater capacity to bind cholesterol (1–13%) and bile salts (2%). The capacity to inhibit lipase activity was more accentuated in the CS in gastrointestinal digestion (16%) whereas during gastric digestion in the CP (11%). Likewise, the digested fractions of both by-products (100 µg/mL) significantly alleviated the accumulation of fat (17–20%) in the HepG2 cell model after the stimulation of cells with palmitic acid. This comparative approach suggests that both by-products exhibit similar hypolipidemic properties after in vitro digestion. This research supports the revalorization of cocoa and coffee by-products as food ingredients and nutraceuticals with potential health benefits in preventing chronic metabolic diseases. due to their remarkable hypolipidemic properties.

scholarly journals Insects as a source of phenolic compounds and potential health benefits

2021 ◽  
pp. 1-12
Author(s):  
M.C. Nino ◽  
L. Reddivari ◽  
C. Osorio ◽  
I. Kaplan ◽  
A.M. Liceaga
Keyword(s):  
Phenolic Compounds ◽  
De Novo ◽  
Health Benefits ◽  
Antimicrobial Activities ◽  
In Vivo Studies ◽  
Plant Phenolics ◽  
Potential Health ◽  
Bioactive Potential

The use of insects in traditional medicine and unveiling the chemical structure of the bright pigments in butterfly wings led to the discovery of bioactive phenolic compounds in the insect bodies. These metabolites have been found not only due to the insect absorption and metabolisation of the plant-derived phenolic present in their diet, but also from the ability of insects to synthesise phenolic compounds de novo through the sclerotisation process. Plant phenolics are secondary metabolites involved in the protection of tissues against UV radiation, herbivores, and pathogens, as well as pigmentation of fruits and flowers. These bioactive compounds exhibit antioxidant, anti-inflammatory, anticancer, and antimicrobial activities, demonstrated through in vitro and in vivo studies. This bioactive potential is thought to occur due to their chemical characteristics that allow them to stabilise reactive oxygen species (ROS), chelate prooxidant metal ions, interact with key enzymes and signal cascades involved in biological pathways. Bioactivity of plant phenolics and both in vitro, in vivo studies, suggest that the dietary compounds absorbed by the insect maintain their chemical and bioactive properties. Further characterisation of the phenolic composition in edible insects and evaluation of their bioactive capacity as well as their bioavailability, could result in discovering additional health benefits of entomophagy apart from macro-nutritional (e.g. protein) content.

A comparative study of phenolic compounds profile and in vitro antioxidant activity from buriti (Mauritia flexuosa) by-products extracts

LWT ◽  
2021 ◽  
pp. 111941
Author(s):  
Adenilson Renato Rudke ◽  
Kátia Suzana Andrade ◽  
Simone Mazzutti ◽  
Acácio Antônio Ferreira Zielinski ◽  
Victor Rodrigues Alves ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Comparative Study ◽  
Mauritia Flexuosa ◽  
By Products ◽  
In Vitro Antioxidant Activity

scholarly journals Bioaccessibility of Antioxidants in Prickly Pear Fruits Treated with High Hydrostatic Pressure: An Application for Healthier Foods

Molecules ◽  
2021 ◽  
Vol 26 (17) ◽  
pp. 5252
Author(s):  
Andrea Gómez-Maqueo ◽  
Dora Steurer ◽  
Jorge Welti-Chanes ◽  
M. Pilar Cano
Keyword(s):  
Phenolic Compounds ◽  
Hydrostatic Pressure ◽  
Indirect Effects ◽  
High Hydrostatic Pressure ◽  
Prickly Pear ◽  
Hydroxybenzoic Acid ◽  
Direct Effects ◽  
Food Matrix ◽  
Health Promoting ◽  
Commercial Processing

High hydrostatic pressure (HHP) is a commercial processing technology which can enhance the health potential of foods by improving the bioaccessibility of their bioactive compounds. Our aim was to study the bioaccessibility and digestive stability of phenolic compounds and betalains in prickly pear fruits (Opuntia ficus-indica L. Mill. var. Pelota and Sanguinos) treated with HHP (100, 350, and 600 MPa; come-up time and 5 min). The effects of HHP on pulps (edible fraction) and peels (sources of potential healthy ingredients) were assessed. In pulps, betanin bioaccessibility increased (+47% to +64%) when treated at 350 MPa/5 min. In HHP-treated pulps, increases in the bioaccessibility of piscidic acid (+67% to +176%) and 4-hydroxybenzoic acid glycoside (+126% to 136%) were also observed. Isorhamnetin glycosides in peels treated at 600 MPa/CUT had higher bioaccessibility (+17% to +126%) than their controls. The effects of HHP on the bioaccessibility of health-promoting compounds are not exclusively governed by extractability increases of antioxidants in the food matrix (direct effects). In this work we found evidence that indirect effects (effects on the food matrix) could also play a role in the increased bioaccessibility of antioxidants in fruits treated with HHP.

scholarly journals Microencapsulation of Cyclocarya paliurus (Batal.) Iljinskaja Extracts: A Promising Technique to Protect Phenolic Compounds and Antioxidant Capacities

Foods ◽  
2021 ◽  
Vol 10 (12) ◽  
pp. 2910
Author(s):  
Xiao Chen ◽  
Senghak Chhun ◽  
Jiqian Xiang ◽  
Pipat Tangjaidee ◽  
Yaoyao Peng ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Spray Drying ◽  
Ethanol Extract ◽  
Wall Material ◽  
Total Phenolic ◽  
Potential Health ◽  
Cyclocarya Paliurus ◽  
Antioxidant Capacities ◽  
Phenolic Profiles ◽  
Good Retention

This study aimed to protect phenolic compounds of Cyclocarya paliurus (Batal.) Iljinskaja (C. paliurus) using a microencapsulation technique. Ethanol and aqueous extracts were prepared from C. paliurus leaves and microencapsulated via microfluidic-jet spray drying using three types of wall material: (1) maltodextrin (MD; 10–13, DE) alone; (2) MD:gum acacia (GA) of 1:1 ratio; (3) MD:GA of 1:3 ratio. The powders’ physicochemical properties, microstructure, and phenolic profiles were investigated, emphasizing the retentions of the total and individual phenolic compounds and their antioxidant capacities (AOC) after spray drying. Results showed that all powders had good physical properties, including high solubilities (88.81 to 99.12%), low moisture contents (4.09 to 6.64%) and low water activities (0.11 to 0.19). The extract type used for encapsulation was significantly (p < 0.05) influenced the powder color, and more importantly the retention of total phenolic compounds (TPC) and AOC. Overall, the ethanol extract powders showed higher TPC and AOC values (50.93–63.94 mg gallic acid equivalents/g and 444.63–513.49 µM TE/g, respectively), while powders derived from the aqueous extract exhibited superior solubility, attractive color, and good retention of individual phenolic compounds after spray drying. The high-quality powders obtained in the current study will bring opportunities for use in functional food products with potential health benefits.

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