scholarly journals Nutraceutical Oils Produced by Olives and Citrus Peel of Tuscany Varieties as Sources of Functional Ingredients

Molecules ◽  
2018 ◽  
Vol 24 (1) ◽  
pp. 65 ◽  
Author(s):  
Roberta Ascrizzi ◽  
Isabella Taglieri ◽  
Cristina Sgherri ◽  
Guido Flamini ◽  
Monica Macaluso ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Neurodegenerative Diseases ◽  
Essential Oils ◽  
Bioactive Compounds ◽  
Nutritional Value ◽  
Citrus Peel ◽  
Functional Ingredients ◽  
Olive Oils ◽  
Innovative Method ◽  
Citrus Peels

The essential oils extracted from the peels of two Tuscany Citrus of the Massa province have been characterised. Moreover, the flavedo of these species has been used in the production of two Citrus olive oils (COOs) obtained with an innovative method in which the citrus peels are cryomacerated and then pressed with the olives. The presence of functional compounds, such as carotenoids, naringenin and minor phenolics, classifies these COOs as nutraceuticals with the potential to develop enriched foods able to promote a healthy diet. Moreover, the increased presence of tyrosol and hydroxytyrosol, compared to the unflavoured oil, further highlights the nutritional value to the two COOs, being these phenolic compounds recognized as good possible therapeutic candidates for the inhibition of neurodegenerative diseases as the Parkinson’s disease. In this perspective, the citrus peels, rich in bioactive compounds, have been valued transforming their waste nature in an innovative resource.

Inhibition of metalloproteinase and proteasome activities in colon cancer cells by citrus peel extracts

2015 ◽  
Vol 26 (5) ◽  
Author(s):  
Ayokunle O. Ademosun ◽  
Ganiyu Oboh ◽  
Sabina Passamonti ◽  
Federica Tramer ◽  
Lovro Ziberna ◽  
...  
Keyword(s):  
Colon Cancer ◽  
Phenolic Compounds ◽  
High Performance ◽  
Orange Peel ◽  
Proteasome Inhibition ◽  
Citrus Peel ◽  
Colon Cancer Cell Lines ◽  
Lovo Cells ◽  
Citrus Peels ◽  
Array Detection

AbstractCitrus peels are consumed in the form of infusions, candy or wine, based on their well-documented nutritional and medicinal properties. This study sought to investigate the effect of some citrus peels’ [grapefruit (The inhibition of MMP and proteasome activities in the cells by the peel extracts, as well as the identification of phenolic compounds using high-performance liquid chromatography with diode-array detection (HPLC-DAD), was determined.Orange peel extracts had the strongest inhibition of MMP in Caco-2 and LoVo cells, while shaddock had the least. Shaddock peel extracts also had the least MMP inhibition in LoVo/ADR lysates. Grapefruit had the least proteasome inhibition in Caco-2 and LoVo lysates, while there was no significant (p>0.05) difference in the proteasome inhibition of the peel extracts in LoVo/ADR lysates. The extracts inhibited proteasome activity in extract-treated cells, and HPLC fingerprinting of the extracts revealed the presence of some phenolic compounds such as quercetin, caffeic acid, kaempferol, catechin and naringin.The inhibition of MMP and proteasome activities in colon cancer cell lines suggests the potential use of citrus peels as functional food in the management and/or prevention of colon cancer.

scholarly journals Nutritional Value and Bioactive Compounds in Andean Ancient Grains

Proceedings ◽  
2020 ◽  
Vol 53 (1) ◽  
pp. 1
Author(s):  
Ritva Repo-Carrasco-Valencia
Keyword(s):  
Amino Acid ◽  
Phenolic Compounds ◽  
Bioactive Compounds ◽  
Nutritional Value ◽  
Protein Quality ◽  
Nutritional Composition ◽  
Biologically Active ◽  
Total Phenolic ◽  
Lupinus Mutabilis ◽  
Very High

Quinoa (Cheopodium quinoa), kañiwa (Cheopodium pallidicaule), kiwicha (Amaranthus caudatus) and tarwi (Lupinus mutabilis) are ancient crops from the Andean region of South America. Recently, interest in these crops has grown, and worldwide demand for them has increased considerably. The aim of this study was to study the bioactive compounds and nutritional compositions of different varieties/ecotypes of quinoa, kañiwa, kiwicha and tarwi. Proximate, mineral, dietary fibre, fatty acid and amino acid compositions were evaluated. The content of phenolic compounds, tocopherols and phytosterols, and the folic acid and antioxidant capacity, were determined as well. The protein content of the grains was between 13.00% and 20.00%. More important than protein quantity is protein quality, which is demonstrated by the composition of the amino acids. All analysed grains, and especially the kañiwa, had very high lysine content. This amino acid is especially important in vegetarian diets because it is the limiting amino acid in cereal protein. The content of the total phenolic compounds in the studied grains was 27–58 mg gallic acid/100 g of sample. In quinoa, the principal flavonoids found were quercetin and kaempferol, in kañiwa quercetin and isorhamnetin. In kiwicha, no detectable amounts of flavonoids were found. Plant sterols (phytosterols) were another group of biologically active compounds detected. Andean lupin, tarwi, is very rich in oil, which has a beneficial nutritional composition. In conclusion, all studied grains have a very high nutritional value, are interesting sources of bioactive compounds and could be used as ingredients in health-promoting functional foods.

scholarly journals Development of Fortified Citrus Olive Oils: From Their Production to the Nutraceutical Properties on the Cardiovascular System

2020 ◽  
Author(s):  
Lorenzo Flori ◽  
Monica Macaluso ◽  
Isabella Taglieri ◽  
Chiara Sanmartin ◽  
Cristina Sgherri ◽  
...  
Keyword(s):  
Oxidative Stress ◽  
Olive Oil ◽  
Bioactive Compounds ◽  
Virgin Olive Oil ◽  
Biologically Active ◽  
Sensory Profile ◽  
Protective Effects ◽  
Olive Oils ◽  
Citrus Peels ◽  
Nutraceutical Properties

Recently the use of food by products as natural sources of biologically active substances has been extensively investigated especially for the development of functional foods fortified with natural antioxidants. Due to their content of bioactive compounds, such as carotenoids, flavonoids and limonoids, Citrus peels could be suitable to formulate enriched olive oils able to boost a healthy nutrition. The aim of this study was: (i) to determine the compositional and sensory profiles of the Citrus olive oil and (ii) to evaluate its nutraceutical properties in rats with high fat diet-induced-metabolic syndrome and oxidative stress. The results obtained show the potential of using the Citrus peels as a source of bioactive compounds to improve the sensory profile as well as the phytochemical composition of olive oil. We demonstrated that the production system of C. aurantium olive oil and C. limon olive oil improves their organoleptic properties without altering their beneficial effects, which, like control extra virgin olive oil, showed protective effects on glucose and serum lipid levels, metabolic activity of adipocytes, myocardial tissue functionality, oxidative stress markers and endothelial function at blood vessel level.

scholarly journals Development of Fortified Citrus Olive Oils: From Their Production to Their Nutraceutical Properties on the Cardiovascular System

Nutrients ◽  
2020 ◽  
Vol 12 (6) ◽  
pp. 1557 ◽  
Author(s):  
Lorenzo Flori ◽  
Monica Macaluso ◽  
Isabella Taglieri ◽  
Chiara Sanmartin ◽  
Cristina Sgherri ◽  
...  
Keyword(s):  
Oxidative Stress ◽  
Olive Oil ◽  
Bioactive Compounds ◽  
Virgin Olive Oil ◽  
Biologically Active ◽  
Sensory Profile ◽  
Citrus Limon ◽  
Olive Oils ◽  
Citrus Peels ◽  
Nutraceutical Properties

Recently the use of food by-products as natural sources of biologically active substances has been extensively investigated especially for the development of functional foods fortified with natural antioxidants. Due to their content of bioactive compounds, such as carotenoids, flavonoids and limonoids, citrus peels could be suitable to formulate enriched olive oils able to boost healthy nutrition. The aim of this study was: (i) to determine the compositional and sensory profiles of citrus olive oil; and (ii) to evaluate its nutraceutical properties in rats with high fat diet-induced metabolic syndrome and oxidative stress. The results obtained show the potential of using citrus peels as a source of bioactive compounds to improve the sensory profile as well as the phytochemical composition of olive oil. We demonstrated that the production system of Citrus x aurantium olive oil and Citrus limon olive oil improves its organoleptic properties without altering its beneficial effects, which, like control extra virgin olive oil, showed protective effects relating to glucose and serum lipid levels, metabolic activity of adipocytes, myocardial tissue functionality, oxidative stress markers and endothelial function at blood vessel level.

scholarly journals Development of an Innovative Pressurized Liquid Extraction Procedure by Response Surface Methodology to Recover Bioactive Compounds from Carao Tree Seeds

Foods ◽  
2021 ◽  
Vol 10 (2) ◽  
pp. 398
Author(s):  
Jhunior Abrahan Marcía Fuentes ◽  
Lucía López-Salas ◽  
Isabel Borrás-Linares ◽  
Miguel Navarro-Alarcón ◽  
Antonio Segura-Carretero ◽  
...  
Keyword(s):  
Response Surface Methodology ◽  
Phenolic Compounds ◽  
Response Surface ◽  
Bioactive Compounds ◽  
Extraction Procedure ◽  
Liquid Extraction ◽  
Pressurized Liquid Extraction ◽  
Bioactive Substances ◽  
Functional Ingredients ◽  
Tree Seeds

Nowadays there are evidences from several studies which have revealed the protective effects of food against chronic diseases. These healthy properties have been related to bioactive compounds. Among bioactive substances, the scientific interest in phenolic compounds has stimulated multidisciplinary research on the composition of plant phenolic compounds. The aim of this work has been to determine the bioactive composition of Carao tree seeds (Cassia grandis) and to optimize the recovering of these compounds for developing functional ingredients. To achieve this goal, pressurized liquid extraction (PLE) has been applied to recover these phytochemicals. The optimization of this innovative extraction procedure was performed by a response surface methodology (RSM) based on a central composite design 23 model to address the bioactive compounds extraction. Phenolic compounds recovered by PLE were characterized using reversed-phase high-performance liquid chromatography coupled to electrospray ionization time-of-flight mass spectrometry (HPLC-ESI-TOF-MS). Analytical characterization allowed the identification and quantitation of phenolic compounds belonging to hydroxybenzoic acids and flavonoids (flavonols, flavanols, flavanones and proanthocyanidins). Phytochemical concentrations were used as response variable in order to get the best extraction conditions. These results pointed out that Carao tree seeds can be a potential source of bioactive compounds and PLE extracts could be used as functional ingredients.

scholarly journals Comprehensive ESI-Q TRAP-MS/MS based characterization of metabolome of two mango (Mangifera indica L) cultivars from China

2020 ◽  
Vol 10 (1) ◽  
Author(s):  
Lin Tan ◽  
Zhiqiang Jin ◽  
Yu Ge ◽  
Habibullah Nadeem ◽  
Zhihao Cheng ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Bioactive Compounds ◽  
Nutritional Value ◽  
Expression Profiles ◽  
Mangifera Indica ◽  
Tropical Fruit ◽  
Fruit Maturity ◽  
Three Stages ◽  
Vegetables And Fruits

AbstractPolyphenols based bioactive compounds from vegetables and fruits are known for impressive antioxidant activity. Ingestion of these antioxidants may promote human health against cardiovascular diseases and cancer. Mango is a popular tropical fruit with special taste, high nutritional value and health-enhancing metabolites. The aim was to investigate the diversity of phytochemicals between two mango cultivars of china at three stages of fruit maturity. We used ESI-QTRAP-MS/MS approach to characterize comprehensively the metabolome of two mango cultivars named Hongguifei (HGF) and Tainong (TN). HPLC was used to quantify selected catechin based phenolic compounds. Moreover, real-time qPCR was used to study the expression profiles of two key genes (ANR and LAR) involved in proanthocyanidin biosynthesis from catechins and derivatives. A total of 651 metabolites were identified, which include at least 257 phenolic compounds. Higher number of metabolites were differentially modulated in peel as compared to pulp. Overall, the relative quantities of amino acids, carbohydrates, organic acids, and other metabolites were increased in the pulp of TN cultivar. While the contents of phenolic compounds were relatively higher in HGF cultivar. Moreover, HPLC based quantification of catechin and derivatives exhibited cultivar specific variations. The ANR and LAR genes exhibited an opposite expression profile in both cultivars. Current study is the first report of numerous metabolites including catechin-based derivatives in mango fruit. These findings open novel possibilities for the use of mango as a source of bioactive compounds.

scholarly journals Recovery of Bioactive Compounds from Strawberry (Fragaria × ananassa) Pomace by Conventional and Pressurized Liquid Extraction and Assessment Their Bioactivity in Human Cell Cultures

Foods ◽  
2021 ◽  
Vol 10 (8) ◽  
pp. 1780
Author(s):  
Milda Pukalskienė ◽  
Audrius Pukalskas ◽  
Lijana Dienaitė ◽  
Simona Revinytė ◽  
Carolina V. Pereira ◽  
...  
Keyword(s):  
Bioactive Compounds ◽  
Nutritional Value ◽  
Antioxidant Activities ◽  
Oxygen Radical ◽  
Fragaria Ananassa ◽  
Functional Ingredients ◽  
Etoh Extract ◽  
Human Cell Cultures ◽  
Solid Liquid ◽  
Value Functional

Pressing strawberries for juice generates large amounts of pomace, containing valuable nutrients and therefore requiring more systematic studies for their valorization. This study compared conventional solid-liquid (SLE) and pressurized liquid (PLE) extractions with ethanol (EtOH) and H2O for the recovery of bioactive compounds from strawberry pomace. The composition and bioactivities of the products obtained were evaluated. Among 15 identified compounds, quercetin-3-glucuronide, kaempferol-3-glucuronide, tiliroside, ellagic, malic, succinic, citric and p-coumaric acids were the most abundant constituents in strawberry pomace extracts. SLE-EtOH and PLE-H2O extracts possessed strong antioxidant capacity in DPPH• and ABTS•+ scavenging and oxygen radical absorbance capacity (ORAC) assays. Cytotoxicity, antiproliferative and cellular antioxidant activities in human cells of PLE-EtOH and PLE-H2O extracts were also evaluated. PLE-EtOH and PLE-H2O extracts possessed strong antioxidant activity, protecting Caco-2 cells upon stress stimuli, while PLE-EtOH extract showed higher antiproliferative activity with no cytotoxicity associated. In general, the results obtained revealed that properly selected biorefining schemes enable obtaining from strawberry pomace high nutritional value functional ingredients for foods and nutraceuticals.

scholarly journals Ficus carica Fruits, By-Products and Based Products as Potential Sources of Bioactive Compounds: A Review

Agronomy ◽  
2021 ◽  
Vol 11 (9) ◽  
pp. 1834
Author(s):  
Candela Teruel-Andreu ◽  
Lucía Andreu-Coll ◽  
David López-Lluch ◽  
Esther Sendra ◽  
Francisca Hernández ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Bioactive Compounds ◽  
Food Industry ◽  
Added Value ◽  
Total Phenols ◽  
Fruit Peel ◽  
Functional Ingredients ◽  
Potential Sources ◽  
Potential Strategy ◽  
By Products

In this review, studies (n = 41) were searched in which the compounds and contents were determined for whole fig fruit, peel, leaves and pulp, the types of fig-based products were identified and their total phenols and antioxidant capacity as well as the potential uses of different extracts of fig parts were analyzed. There is a need to reduce the fruit’s environmental impacts (zero waste), and bioactive compounds from fig fruits present a high added value as functional ingredients. Focusing on fig by-products (peel, seeds, no-optimal fruits and leaves), individual compounds and/or extracts can increase the functional, nutritional and techno-functional properties of food products such as additives. A high number of phenolic compounds was found in whole fruit (n = 19), peel (n = 26), pulp (n = 24) and leaves (n = 42). Quercetin-3-O-rutioside was reported as the major individual phenolic compound in whole figs, while cyanidin-3-rutinoside, epicatechin and caftaric acid were the highest compounds in peel, pulp and leaves, respectively. A potential strategy could be the development of novel additives and/or ingredients for food industry from fig by-products. Therefore, the use and valorization of the waste material produced during fig processing should be further investigated.

Extraction of Essential Oils from Medicinal Plants and their Utilization as Food Antioxidants

2020 ◽  
Vol 26 (5) ◽  
pp. 519-541 ◽  
Author(s):  
Giovanna Ferrentino ◽  
Ksenia Morozova ◽  
Christine Horn ◽  
Matteo Scampicchio
Keyword(s):  
Chemical Composition ◽  
Medicinal Plants ◽  
Beneficial Effect ◽  
Essential Oils ◽  
Bioactive Compounds ◽  
Antimicrobial Properties ◽  
Food Products ◽  
Human Diseases ◽  
Present Review ◽  
Green Technologies

Background: The use of essential oils is receiving increasing attention worldwide, as these oils are good sources of several bioactive compounds. Nowadays essential oils are preferred over synthetic preservatives thanks to their antioxidant and antimicrobial properties. Several studies highlight the beneficial effect of essential oils extracted from medicinal plants to cure human diseases such as hypertension, diabetes, or obesity. However, to preserve their bioactivity, the use of appropriate extraction technologies is required. Method: The present review aims to describe the studies published so far on the essential oils focusing on their sources and chemical composition, the technologies used for their recovery and their application as antioxidants in food products. Results: The review has been structured in three parts. In the first part, the main compounds present in essential oils extracted from medicinal plants have been listed and described. In the second part, the most important technologies used for extraction and distillation, have been presented. In detail, conventional methods have been described and compared with innovative and green technologies. Finally, in the last part, the studies related to the application of essential oils as antioxidants in food products have been reviewed and the main findings discussed in detail. Conclusions: In summary, an overview of the aforementioned subjects is presented by discussing the results of the most recent published studies.

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