Review
Chemistry, Medicinal
Fahimeh Zamani-Garmsiri, Solaleh Emamgholipour, Soheil Rahmani Fard, Ghasem Ghasempour, Roya Jahangard Ahvazi, Reza Meshkani
Summary: Polyphenols have potential benefits in health status, especially in obesity-related metabolic disorders, but further high-quality research is needed to establish their clinical efficacy.
PHYTOTHERAPY RESEARCH
(2022)
Article
Biochemistry & Molecular Biology
Magdalena Kimsa-Dudek, Agnieszka Synowiec-Wojtarowicz, Agata Krawczyk, Agnieszka Kosowska, Malgorzata Kimsa-Furdzik, Tomasz Francuz
Summary: This study evaluated the anti-tumor effect of caffeic or chlorogenic acid in combination with a moderate-strength static magnetic field on melanoma cells, and found that both phenolic acids and a static magnetic field trigger apoptosis and affect the gene expression of apoptosis regulatory proteins.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2022)
Article
Biochemistry & Molecular Biology
G. Balaj, Z. Tamanai-Shacoori, D. Olivier-Jimenez, A. Sauvager, M. Faustin, L. Bousarghin, S. David-Le Gall, S. Guyot, D. Nebija, S. Tomasi, M. L. Abasq
Summary: Microbiota plays a key role in metabolizing dietary polyphenols, and this study found that a gut bacterium, L. reuteri, is able to convert 5-CQA into various metabolites, including the previously unknown compound esculetin. This oxidative pathway occurring in vivo may have beneficial effects on the gut microbiota and should be further studied.
Article
Food Science & Technology
Florencio Marzo, Fermin Milagro, Jaione Barrenetxe, Maria Teresa Diaz, J. Alfredo Martinez
Summary: Polyphenol-rich apple extract can reduce colorectal lesions in mice induced by AOM and contribute to preserving adipose tissue mass.
Article
Food Science & Technology
Emine Kucuker, Muttalip Gundogdu, Erdal Aglar, Ferhat Ogurlu, Tuncer Arslan, Ceyda Kizgin Ozcengiz, Onur Tekin
Summary: In this study, the effect of melatonin applications on peach fruits during cold storage was investigated. The results showed that melatonin treatment reduced weight loss and decay rate, maintained fruit firmness, and preserved the concentration of organic acids.
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION
(2023)
Article
Chemistry, Multidisciplinary
Shuopeng Yang, Yanzhen Han, Kairui Wang, Yu Wang, Liping Li, Nan Li, Xiangdong Xu
Summary: A CE-CL method was developed for the simultaneous determination of four phenolic acids found in traditional Chinese medicine, demonstrating high sensitivity and reliability.
Article
Chemistry, Applied
Carla Levi Oliveira Correa, Edmar das Merces Penha, Marianna Ramos dos Anjos, Sidney Pacheco, Otniel Freitas-Silva, Aderval Severino Luna, Leda Maria Fortes Gottschalk
Summary: A factorial design study using asparaginase treatment on arabica coffee beans showed a reduction in acrylamide content with the enzyme load, hydrolysis time, and water content as key factors. Statistical analysis revealed the importance of steam pretreatment for coffee beans, and the optimal conditions for reducing acrylamide content were identified. Asparaginase treatment did not impact the major bioactive compounds in coffee.
Article
Plant Sciences
Miroslava Rakocevic, Aline de Holanda Nunes Maia, Marcus Vinicius de Liz, Rafaela Imoski, Cristiane Vieira Helm, Euclides Lara Cardozo Junior, Ivar Wendling
Summary: The metabolic composition of yerba mate leaves is influenced by various factors such as genetics, sex, plant and leaf age, light intensity, harvest time, climate, and fertilization. The study found that the metabolite segregation differed between winter and summer growth pauses. Although females generally had lower metabolite concentrations, there were cases of superior female metabolite accumulation. The stability of leaf protein and methylxanthines was observed over four years, while the decrease in phenolic content was associated with tree aging but not with sexual dimorphism.
Article
Chemistry, Applied
Jingjing Su, Yaqian Geng, Jinbo Yao, Yuan Huang, Junfu Ji, Fang Chen, Xiaosong Hu, Lingjun Ma
Summary: Non-enzymatic browning induced by polyphenol oxidation is a significant concern during the processing and storage of fruit and vegetable products. The study investigated the mechanism of non-enzymatic browning between catechin (CAT), chlorogenic acid (CQA), and their quinones in model systems during long-term storage. The results showed that CAT and catechin quinone (CATQ) were important precursors for browning, while CQA had a minor effect. The oxidation of CAT by CQAQ was faster than CAT autoxidation, and complex reactions between CATQ and CAT produced brown pigments during storage.
Article
Food Science & Technology
Haijing Wang, Zhenzhen Zhang, Jia Song, Maosen Tian, Ren Li, Xia Cui
Summary: Phenolic compounds in tomato fruits were isolated and identified using ultrahigh performance liquid chromatography-quadrupole time-of-flight mass spectrometry. A total of 32 phenolic compounds were found, with 13 of them being previously unknown in tomato fruits. Nine out of the 13 previously unknown components were elucidated. The content difference of the 3 main and 10 previously unknown phenolic compounds led to significantly higher phenolic levels in wild tomato fruits compared to cultivated tomato.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Environmental Sciences
Eyden S. Hernandez-Padilla, Ana Zarate-Guzman, Omar Gonzalez-Ortega, Erika Padilla-Ortega, Azael Gomez-Duran, Pablo Delgado-Sanchez, Angelica Aguilar-Aguilar, Farid B. Cortes, Raul Ocampo-Perez
Summary: The study revealed the potential of activated carbon to remove caffeic and chlorogenic acids in aqueous solution, with adsorption equilibrium being influenced by pH values and the adsorption mechanisms involving different interactions. The binary adsorption experiment showed antagonistic behavior between caffeic acid and chlorogenic acid, with overall adsorption rate governed by internal diffusion.
ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH
(2022)
Article
Chemistry, Applied
Eden Eran Nagar, Zoya Okun, Avi Shpigelman
Summary: Polyphenols are health-promoting compounds with low bioavailability. Evaluating their bioaccessibility is important for understanding their bioavailability. This study investigated the influence of dissolved oxygen and bile on the bioaccessibility of seven polyphenols. The results suggest that the assumptions about anthocyanin degradation may be incorrect, and provide insights for developing more specific methods for in-vitro polyphenol digestion studies.
Article
Food Science & Technology
Luna Pollini, Ana Juan-Garcia, Francesca Blasi, Jordi Manes, Lina Cossignani, Cristina Juan
Summary: Apple pomace, a by-product of the fruit processing industry, was studied for its potential phenolic compounds using in vitro bioaccessibility tests. Results showed that chlorogenic acid had the highest bioaccessibility among the tested compounds. This study suggests that apple pomace could be a promising ingredient for developing new functional foods.
Article
Chemistry, Applied
Ismail Oguz Ozdemir, Orhan Karakaya, Umut Ates, Burhan Ozturk, Mansur Uluca, Celal Tuncer
Summary: The brown marmorated stink bug has become a major threat to hazelnut yield and quality due to its impact on secondary metabolites in hazelnut kernels, specifically affecting phenolics and fatty acids.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2023)
Article
Food Science & Technology
Sevinc Yildirim, Ilkay Gok, Ersin Demir, Ozlem Tokusoglu
Summary: This study investigated the impact of roasting levels and brewing techniques on the total antioxidant capacity of coffee. The results showed that espresso prepared with lightly roasted coffee seeds had the highest antioxidant capacity. The study also found that the roasting degree, extraction time, and brewing methods significantly influenced the antioxidant capacity of coffee beverages. The electrochemical methods used in this study provide fast and reliable alternatives to conventional analytical methods for evaluating the antioxidant values in coffee brews.
JOURNAL OF FOOD PROCESSING AND PRESERVATION
(2022)