Article
Food Science & Technology
Junfang Wang, Rui Zhang, Jinzhu Jiang, Wei Duan, Peige Fan, Shaohua Li, Lijun Wang
Summary: An orthogonal L(16)4(3) x 2(2) test design was used to optimize the extraction of flavan-3-ols in grape seeds. The optimized HPLC method separated and identified fourteen flavan-3-ols, showing that the new wine grape - Beihong, had higher flavan-3-ols content and polymerization compared to classic wine grapes like Cabernet Sauvignon, Merlot, Semillon, and Riesling.
FOOD RESEARCH INTERNATIONAL
(2021)
Article
Agricultural Engineering
Catarina Andrade, Federico Ferreres, Nelson G. M. Gomes, Angel Gil-Izquierdo, Sutsawat Duangsrisai, David M. Pereira, Paula B. Andrade, Patricia Valentao
Summary: The leaves of Chukrasia tabularis are rich in phenolic compounds with great potential to improve metabolic disorders. They can be used for the development of new drugs to improve glycemic, oxidative, and inflammatory markers in diabetic patients.
INDUSTRIAL CROPS AND PRODUCTS
(2022)
Article
Chemistry, Applied
Christof B. Steingass, Jonas Burkhardt, Vicky Baeumer, Keshav Kumar, Heiko Mibus-Schoppe, Jana Zinkernagel, Patricia Esquivel, Victor M. Jimenez, Ralf Schweiggert
Summary: Anthocyanins were characterized in red cabbage, sweet potato, and Tradescantia pallida leaves. Various non-, mono-, and diacylated cyanidins were identified in red cabbage. Sweet potato leaves contained mono- and diacylated cyanidin- and peonidin glycosides, while T. pallida leaves mainly contained tetra-acylated anthocyanin tradescantin. The thermal stability of red cabbage and purple sweet potato extracts surpassed that of a commercial food dye, but still fell short compared to the stability of Tradescantia extract.
Article
Chemistry, Applied
Zijian Liang, Pangzhen Zhang, Yun Xiong, Stuart K. Johnson, Zhongxiang Fang
Summary: This study characterized the phenolic and carotenoid profiles of the Australian native bulb plant, Haemodorum spicatum, using HPLC-DAD-ESI-QTOF-MS/MS and HPLC-DAD. The results identified 40 phenolic compounds and 2 carotenoids, with 35 compounds being reported for the first time in H. spicatum.
Article
Agronomy
Carolina Tatagiba da Rocha Dadalto, Isidro Hermosin-Gutierrez, Jose Perez-Navarro, Rosa Maria Ojeda-Amador, Sergio Gomez-Alonso, Paulo Cesar Stringheta, Daniele de Almeida Paula, Marcos Roberto Moacir Ribeiro Pinto, Afonso Mota Ramos
Summary: This study assessed the phenolic composition of Jussara pulp from the Brazilian states of Minas Gerais and Espirito Santo using HPLC-DAD-MS/MS. Seventeen anthocyanins and other non-anthocyanic phenolic compounds were identified, with catechin and epicatechin being the main flavan-3-ols present in the fruits.
Article
Food Science & Technology
Antonio Costa-Perez, Diego A. Moreno, Paula M. Periago, Cristina Garcia-Viguera, Raul Dominguez-Perles
Summary: The stalks of broccoli contain a significant amount of bioactive compounds, such as (poly)phenols and glucosinolates, which have antioxidant and anti-inflammatory properties. This study aimed to develop a new ingredient rich in these bioactive compounds from broccoli stalks and evaluate its bioaccessibility. The findings showed that low-temperature stabilization of the core samples provided the highest content of bioactives, including antioxidant phenolics and sulforaphane. These results suggest the potential for using broccoli stalks as a source of functional ingredients with health benefits.
Article
Food Science & Technology
Tony Y. Y. Momma, Gunter G. C. Kuhnle, Reedmond Y. Y. Fong, Jodi L. L. Ensunsa, Alan Crozier, Hagen Schroeter, Javier I. I. Ottaviani
Summary: This study discovers that a type of human protein called PON is involved in the metabolism of flavan-3-ols. It is found that PON can rapidly convert one metabolite, & gamma;VL, into its corresponding metabolite, & gamma;VA, and can also react with other flavan-3-ol metabolites. The study also reveals that common PON gene polymorphisms have a minor contribution to the level differences of & gamma;VL metabolites, but do not affect their use as nutritional biomarkers.
MOLECULAR NUTRITION & FOOD RESEARCH
(2023)
Article
Biochemistry & Molecular Biology
Carolina Olivati, Yara Paula Nishiyama-Hortense, Natalia Soares Janzantti, Roberto da Silva, Ellen Silva Lago Vanzela, Sergio Gomez-Alonso
Summary: Dark chocolate coated raisins treated with extra virgin olive oil showed increased concentrations of flavan-3-ols and proanthocyanidins compared to just raisins. The chocolate coating also led to the emergence of new compounds. This combination resulted in a dark chocolate coated raisin with good sensory acceptance and a more complex phenolic composition, potentially positively contributing to its functional quality.
Article
Chemistry, Multidisciplinary
Matija Kropek, Maja Bival Stefan, Katarina Rajkovaca, Tea Petkovic, Matija Cvetnic, Tomislav Bolanca, Sanda Vladimir-Knezevic
Summary: The phenolic composition of twenty-five commercial wines produced in different Croatian regions from eight red and nine white grape varieties was studied. Red wines contained higher concentrations of phenolic constituents than white wines, with gallic acid, procyanidin B1, and catechin being the most abundant. Gallic acid, myricetin, and cinnamic aldehyde showed strong antioxidant activity in the studied Croatian wines.
APPLIED SCIENCES-BASEL
(2023)
Article
Food Science & Technology
William Leonard, Pangzhen Zhang, Danyang Ying, Yun Xiong, Zhongxiang Fang
Summary: This study investigated the effects of extrusion parameters on hempseed oil cake for the first time, showing that extrusion at low moisture and high screw speed significantly increased certain bioactive compounds and enzyme inhibitory activities. Specifically, the study identified 26 phenylpropionamides and observed significant improvements in certain phenolic compound contents after extrusion. The results could have practical applications in the food industry for enhancing the nutritional and commercial value of hempseed oil cake.
JOURNAL OF FOOD SCIENCE
(2021)
Article
Pharmacology & Pharmacy
Malgorzata Kozyra, Anna Biernasiuk, Magdalena Wiktor, Wirginia Kukula-Koch, Anna Malm
Summary: A comparative analysis was conducted on the flavonoids and phenolic acids composition in six species of Monarda from the Lamiaceae family. The results showed that these plants exhibited potential antioxidant and antimicrobial effects, making them potential sources of natural antioxidants and antimicrobial agents.
Article
Plant Sciences
Soraia I. Pedro, Tiago A. Fernandes, Angelo Luis, Alexandra M. M. Antunes, Jose C. Goncalves, Jorge Gominho, Eugenia Gallardo, Ofelia Anjos
Summary: This study evaluated the potential industrial applications of various Acacia species by examining their chemical composition, antioxidant, and antimicrobial properties. Among the studied species, A. pycnantha exhibited a higher concentration of total phenolic compounds and displayed notable antibacterial activity. Vibrational spectroscopy was a reliable method for distinguishing between species.
Article
Food Science & Technology
Paulo Wender P. Gomes, Emilli Roberta S. Gomes, Alice R. V. Carvalho, Helena Mannochio-Russo, Tiago F. Leao, Jose Diogo E. Reis, Maria Rosilda V. de Sarges, Horrana A. Mardegan, Sonia das G. S. R. Pamplona, Consuelo Yumiko Y. Esilva, Milton N. da Silva
Summary: This study explores the presence of high content of catechin/ (epi)catechin derivatives in Stryphnodendron pulcherrimum, a plant found in the Brazilian Amazon. The discovery of condensed tannins and their potential benefits to gut microbiome metabolism is highlighted. The study also identifies a new tetrameric condensed tannin and suggests its potential role in preventing diseases and maintaining gut well-function.
JOURNAL OF FUNCTIONAL FOODS
(2023)
Article
Biochemistry & Molecular Biology
Bo-Yang Hsu, Chen-Te Jen, Baskaran Stephen Inbaraj, Bing-Huei Chen
Summary: This study developed two methods for the analysis of ginsenosides in ginseng root residue and compared the results. The findings showed that both methods were able to effectively separate and detect ginsenosides in ginseng root residue. The study also demonstrated the quantitation limits and precision of these methods, and revealed the content range of nine ginsenosides in ginseng root residue.
Article
Chemistry, Analytical
Sasa Savic, Sanja Petrovic, Sanela Savic, Nebojsa Cekic
Summary: This study aimed to identify N-alkylamides from commercial Acmella oleracea extract, assess their UV-B photostability in various solvents, and identify degradation products. The results showed that spilanthol and homospilanthol were the most stable N-alkylamides, while 6,9-dihydroxy-deca-2,7-dienoic acid isobutyl-amide and 8,9-dihydroxy-deca-2,6-dienoic acid isobutyl-amide were identified as the main degradation products in all solutions tested.
JOURNAL OF PHARMACEUTICAL AND BIOMEDICAL ANALYSIS
(2021)