Article
Agronomy
Bixia Wang, Shian Shen, Jipeng Qu, Zhou Xu, Shiling Feng, Tao Chen, Chunbang Ding
Summary: In this study, an optimal extraction method was developed to maximize the phenolic and oleuropein content in Chinese olive leaves. It was found that young leaves in spring and winter had higher levels of phenolic compounds, with strong antioxidant and anticancer activities. Oleuropein showed a higher antioxidant effect compared to the phenolic extract, with potential for further development and utilization of Chinese olive leaves as a source of biological substances.
Article
Chemistry, Multidisciplinary
Yi-yang Lu, Shi-qing Li, Qing-zhong Lai, Lin-yan Wang, Wei-min Zhou, Cheng-long Hua, Dan-dan Ning, Chun-chun Zhang, Mei-ya Li, Fu-sheng Jiang
Summary: The tender leaves of Artemisia japonica Thumb. are commonly used in China as a vegetable and tea, as well as in traditional medicine. This study demonstrated the antioxidant and hepatic protective effects of a 60% ethanol extract of Artemisia japonica Thumb. leaves (AJLEE). The results suggest that AJLEE contains phenolic acids, flavonoids, and coumarins, which contribute to its antioxidant and hepatic protective properties.
ARABIAN JOURNAL OF CHEMISTRY
(2023)
Article
Biochemistry & Molecular Biology
Flavio Polito, Florinda Fratianni, Filomena Nazzaro, Ismail Amri, Habiba Kouki, Marwa Khammassi, Lamia Hamrouni, Paola Malaspina, Laura Cornara, Sana Khedhri, Benedetta Romano, Daniela Claudia Maresca, Angela Ianaro, Giuseppe Ercolano, Vincenzo De Feo
Summary: Eucalyptus species are widely used in reforestation projects in Tunisia, despite the controversy surrounding their ecological functions. However, they play a significant role in combating soil erosion and serve as a fast-growing source of fuelwood and charcoal wood.
Article
Biochemistry & Molecular Biology
Aina Mir-Cerda, Merce Granados, Javier Saurina, Sonia Sentellas
Summary: Agri-food industries produce a large amount of waste, which can be effectively reutilized within the circular economy. A study optimized the extraction of phenolic compounds from olive tree leaves using natural deep eutectic solvents (NADES), a more environmentally friendly alternative to conventional solvents. The NADES extraction showed improved efficiency compared to ethanol/water extraction, as confirmed by high-performance liquid chromatography coupled to tandem mass spectrometry (HPLC-MS/MS) analysis. The main polyphenols identified in the NADES extract were Luteolin-7-Oglucoside, Oleuropein, 3-Hydroxytyrosol, Rutin, and Luteolin.
Article
Biochemistry & Molecular Biology
Barry Halliwell
Summary: The field of oxygen free radicals, antioxidants, and reactive oxygen species (ROS) has seen significant growth, with ROS playing important roles in living organisms. However, many studies lack mechanistic meaning. Detailed understanding of the molecular mechanisms of ROS and appropriate measurement methods for both ROS and oxidative damage are necessary for progress.
BIOCHEMICAL AND BIOPHYSICAL RESEARCH COMMUNICATIONS
(2022)
Article
Chemistry, Applied
Lili Fan, Li Lin, Ye Zhang, Sining Li, Zhonghua Tang
Summary: This study qualitatively and quantitatively characterized anthocyanins from different genotypes of Lonicera caerulea L. harvested from northeast China, and measured their reactive oxygen species (ROS) scavenging activity. The key antioxidant component was identified as cyanidin-3,5-diglucoside based on its correlation with ROS scavenging activity.
Article
Biochemistry & Molecular Biology
Cinzia Benincasa, Chiara La Torre, Alessia Fazio, Enzo Perri, Maria Cristina Caroleo, Pierluigi Plastina, Erika Cione
Summary: Recent study identified the presence of tyrosyl oleate, a subclass of lipophenols, in olive oil with anti-inflammatory, antioxidant, and tissue regenerating properties.
Tyrosyl oleate was quantitatively determined and its effects on skin cells were investigated, showing improved cell viability and antioxidant activity.
Interestingly, tyrosyl oleate concentration was found to be higher in lower quality oils, likely due to processing and rancidity, suggesting a correlation between concentration and oil quality.
Article
Food Science & Technology
Giulia Angeloni, Agnese Spadi, Ferdinando Corti, Lorenzo Guerrini, Luca Calamai, Alessandro Parenti, Piernicola Masella
Summary: In recent years, various effective and innovative technologies have been developed for the extraction of extra virgin olive oil (EVOO). This experiment introduces a system that can be added to existing centrifuges in the olive oil industry. By releasing a technical gas inside the separator, the system reduces the oxidative impact and delays the onset of defects related to oxidation. The experiment demonstrates that this system improves the quality of EVOO.
FOOD AND BIOPROCESS TECHNOLOGY
(2022)
Article
Environmental Sciences
K. Ezzarrouqy, S. Sbahi, A. Hejjaj, A. Idlimam, L. Mandi
Summary: The study found that the solar heating method is an efficient way to extract polyphenols and antioxidants from olive leaves. The extracts obtained from the solar heating method had higher levels of polyphenols and flavonoids, as well as greater antioxidant activity.
INTERNATIONAL JOURNAL OF ENVIRONMENTAL SCIENCE AND TECHNOLOGY
(2023)
Article
Biochemistry & Molecular Biology
Maria Kourti, Maria V. V. Alvanou, Zoi Skaperda, Fotis Tekos, Georgios Papaefstathiou, Panagiotis Stathopoulos, Demetrios Kouretas
Summary: An extract from brine samples obtained through the Greek style debittering process of Kalamon olive fruits showed strong antioxidant capacity and DNA-protective activity. The extract consisted mainly of hydroxytyrosol, verbascoside, and tyrosol. In cell-free assays, the extract demonstrated radical scavenging ability, while in cell cultures, it exhibited cell type specific responses and protected against H2O2-induced DNA damage. Overall, this study highlights the potential of table olive wastewaters as a valuable source of bioactive compounds for various industries.
Article
Biochemistry & Molecular Biology
Andrew P. Bischer, Timothy M. Baran, Andrew P. Wojtovich
Summary: Environmental surveillance-mediated behavior in Caenorhabditis elegans integrates multiple cues and is coordinated by neurons through signaling cascades. Despite lacking eyes, C. elegans is able to perceive and react to the color blue. This study explains this color perception by showing that internally-generated reactive oxygen species (ROS), in response to light, add to exogenous sources of ROS. Multiple sub-threshold sources of ROS are integrated to coordinate behavioral responses with internal cues. Blue light affects C. elegans behavior through ROS generation by endogenous flavins, mediated by the neuronal gustatory photoreceptor like protein, LITE-1. Overall, this study demonstrates that ROS and LITE-1 play central roles in C. elegans foraging behavior through integration of multiple inputs, including light.
Review
Biochemistry & Molecular Biology
Dikdik Kurnia, Dwipa Ajiati, Leny Heliawati, Dadan Sumiarsa
Summary: Allium genus is widely consumed and used in traditional medicine in many countries, with cultivated and wild species containing secondary metabolites and various bioactivities. Research has shown the antioxidant, antibacterial, and other properties of Allium species, making them valuable in medicine and nutrition.
Article
Biochemistry & Molecular Biology
Deusa do Socorro Teixeira Costa Leitao, Anna Paula Pereira Barbosa-Carvalho, Francilia Campos de Siqueira, Railson Pontes e Sousa, Alessandra Santos Lopes, Renan Campos Chiste
Summary: This study investigated the scavenging capacity of three freeze-dried extracts of Eryngium foetidum leaves against common reactive oxygen species (ROS) and reactive nitrogen species (RNS). The ethanol/water (EtOH/H2O) extract showed the highest antioxidant potential and could be used as a natural antioxidant in food formulations.
Article
Acoustics
Alberto Palma, Manuel Jesus Diaz, Mercedes Ruiz-Montoya, Emilio Morales, Inmaculada Giraldez
Summary: Extraction of antioxidant compounds is crucial for economic and environmental reasons, with ultrasound extraction being a promising method. By studying the influence of different parameters, optimization of extraction conditions can be achieved to enhance extraction efficiency.
ULTRASONICS SONOCHEMISTRY
(2021)
Review
Food Science & Technology
Nushrat Yeasmen, Valerie Orsat
Summary: Green extraction is the best option for extracting phenolic compounds from leaves, offering environmentally friendly, efficient, and cost-effective techniques. It plays a crucial role in solving waste disposal issues and contributing to the development of sustainable food chains.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Article
Food Science & Technology
Roberta Monteiro Caldeira, Roberta Fontanive Miyahira, Camila Faria Lima, Carolyne Pimentel Rosado, Ana Claudia Campos, Renata Rangel Guimaraes, Nathalia Moura Nunes, Graziana Difonzo, Giacomo Squeo, Antonella Pasqualone, Francesco Caponio, Rafael Da Silva Cadena, Lilia Zago
Summary: This study aimed to evaluate the acceptance of artisanal ice cream prepared with extra virgin olive oil (EVOO) as the main lipid ingredient. The results showed that there were no significant differences in taste, appearance, and overall acceptance between the ice creams made with EVOOs from different regions, and the overall acceptance mainly correlated with aroma and flavor.
JOURNAL OF CULINARY SCIENCE & TECHNOLOGY
(2023)
Article
Agriculture, Multidisciplinary
Davide De Angelis, Antonella Pasqualone, Giacomo Squeo, Carmine Summo
Summary: Almond okara, a valuable by-product, can be used in biscuit preparation to improve nutritional value with limited impact on sensory properties.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2023)
Article
Biochemistry & Molecular Biology
Naouel Admane, Giuseppe Cavallo, Chahinez Hadjila, Maria Maddalena Cavalluzzi, Natalie Paola Rotondo, Antonio Salerno, Joseph Cannillo, Graziana Difonzo, Francesco Caponio, Antonio Ippolito, Giovanni Lentini, Simona Marianna Sanzani
Summary: This study aimed to determine the effects of preharvest application of commercial formulations and lab-made extracts from Moringa oleifera leaves on the yield, quality, and storability of lettuce grown hydroponically. The results showed that the Moringa oleifera extracts significantly improved lettuce quality parameters, total phenolic content, antioxidant activity, and resistance against the fungal pathogen Botrytis cinerea. Further large-scale trials are needed, but the tested Moringa oleifera extracts seem to be a promising preharvest means to improve lettuce agronomic and quality parameters and decrease susceptibility to rots.
Article
Food Science & Technology
Amalia Piscopo, Angela Zappia, Antonio Mincione, Roccangelo Silletti, Carmine Summo, Antonella Pasqualone
Summary: According to the regulations of the Neapolitan Pizza TSG, extra virgin olive oil must be exclusively used as a topping ingredient, together with tomato for pizza marinara-type production. The present study was conducted to analyze the quality of pizza depending on the oil typology used, revealing that monovarietal olive oil is the best choice due to its higher quality and better health characteristics.
Article
Biochemistry & Molecular Biology
Graziana Difonzo, Marica Troilo, Michele Casiello, Lucia D'Accolti, Francesco Caponio
Summary: Agronomic practices and winemaking processes generate a significant amount of waste and by-products, which are usually seen as environmentally unsustainable. However, vine shoots and grape stalks can be reused to obtain xylo-oligosaccharides and polyphenols. This study examined three different autohydrolysis treatments using water, water:ethanol, and water:Amberlyst to extract enriched extracts. Ethanol enhanced the extraction of xylan-class compounds, especially in vine shoot samples, while grape stalks showed increased antioxidant activity (128.04 and 425.66 mu mol TE/g for ABTS and DPPH) and total phenol content (90.92 mg GAE/g).
Review
Green & Sustainable Science & Technology
Giusy Rita Caponio, Fabio Minervini, Grazia Tamma, Giuseppe Gambacorta, Maria De Angelis
Summary: Grapes, especially Vitis vinifera L., are widely cultivated and winemaking produces a large amount of waste. These residues are causing environmental and economic sustainability issues. To combat this, researchers are exploring ways to create high-value products from these waste materials. Grape pomace, a byproduct of winemaking, contains compounds like polyphenols, phenolic acids, resveratrol, and fiber that have antioxidant properties. Traditional uses of grape pomace include producing distillates and extracting tartaric acid and coloring substances, but newer applications include extracting antioxidants, using it as fermentation substrates and biomass for energy production, and extracting fiber for high-value bioactive product development. This article discusses the involvement of bioactive molecules from grape pomace in human biological functions and their applications in the agri-food sector.
Article
Cell Biology
Stine Julie Tingskov, Mariagrazia D'Agostino, Frederic H. Login, Grazia Tamma, Lene N. Nejsum, Rikke Norregaard
Summary: In this study, the effect of tamoxifen (TAM) on the expression and localization of aquaporin 3 (AQP3) in collecting ducts was investigated. TAM attenuated the downregulation of AQP3 in a unilateral ureteral obstruction (UUO) model and a lithium-induced nephrogenic diabetes insipidus (NDI) model, and affected the intracellular localization in the collecting ducts. TAM also influenced the expression profile of other basolateral proteins.
Article
Biochemistry & Molecular Biology
Aurelia Lamanuzzi, Ilaria Saltarella, Antonia Reale, Assunta Melaccio, Antonio Giovanni Solimando, Concetta Altamura, Grazia Tamma, Clelia Tiziana Storlazzi, Doron Tolomeo, Vanessa Desantis, Maria Addolorata Mariggio, Jean-Francois Desaphy, Andrew Spencer, Angelo Vacca, Benedetta Apollonio, Maria Antonia Frassanito
Summary: Extracellular vesicles (EVs) derived from fibroblasts play an important role in promoting angiogenesis in the bone marrow of multiple myeloma patients. The cargo of these EVs contains angiogenic cytokines that mediate this process. The uptake-independent and uptake-dependent mechanisms of FBEVs contribute to different stages of angiogenesis.
Article
Food Science & Technology
Alfio Spina, Michele Scarangella, Michele Canale, Rosalia Sanfilippo, Virgilio Giannone, Carmine Summo, Antonella Pasqualone
Summary: This study aimed to improve the nutritional characteristics of durum wheat re-milled semolina by adding lupin flour and lupin protein concentrate. The addition of lupin flour and lupin protein concentrate significantly increased the protein content and lysine score of the flour blends. The macroelements, such as magnesium, potassium, calcium, and phosphorous, also significantly increased with the addition of lupin flour and lupin protein concentrate.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Agriculture, Multidisciplinary
Davide De Angelis, Vittoria Latrofa, Giacomo Squeo, Antonella Pasqualone, Carmine Summo
Summary: Dry-fractionated protein concentrates (DFp) can effectively replace eggs in cakes and impact the rheological properties of the batter. Higher DFp content results in harder cakes but emulates the behavior of eggs.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2023)
Article
Cell Biology
Caterina Allegretta, Graziana Difonzo, Francesco Caponio, Grazia Tamma, Onofrio Laselva
Summary: The deletion of phenylalanine at position 508 (F508del) causes misfolded CFTR protein, leading to its retention in the ER and degradation. This dysfunction of CFTR channel activity is associated with chronic infection and inflammation, primary causes of lung function decline in CF patients. Additionally, LPS-dependent oxidative stress further reduces CFTR function in airway epithelial cells. Olive leaf extract (OLE) has been found to decrease ROS levels and attenuate inflammatory response in CFBE and HNE cells, mimicking the infection and inflammatory status of CF patients. OLE also restores the decrease in F508del-CFTR function caused by LPS, suggesting its potential for preventing chronic lung damage in CF patients.
Article
Food Science & Technology
Davide De Angelis, Christina Opaluwa, Antonella Pasqualone, Heike P. Karbstein, Carmine Summo
Summary: A closed cavity rheometer was used to investigate the rheology of dry-fractionated mung bean protein (DFMB) and the impact of high-moisture extrusion cooking on the structural, textural, and rheological properties of extrudates. The results showed that temperature and moisture content had a significant influence on the texture and rheological properties of the extrudates.
CURRENT RESEARCH IN FOOD SCIENCE
(2023)
Article
Chemistry, Applied
Calina Ciont, Graziana Difonzo, Antonella Pasqualone, Maria Simona Chis, Florica Ranga, Katalin Szabo, Elemer Simon, Anca Naghiu, Lucian Barbu-Tudoran, Francesco Caponio, Oana Lelia Pop, Dan Cristian Vodnar
Summary: Olive leaf extract, which is rich in phenols and flavonoids, shows functional and health-related properties. Micro- and nano-encapsulation techniques improve the stability of phenols during digestion and enhance biscuit functionality. However, high concentration adversely affects sensory and textural parameters.
Review
Agriculture, Multidisciplinary
Davide De Angelis, Vittoria Latrofa, Francesco Caponio, Antonella Pasqualone, Carmine Summo
Summary: Dry-fractionated protein concentrates have versatile and sustainable technology, making them suitable for a wide range of plant materials. Their techno-functional properties, including water absorption, emulsification, foaming, and gelling abilities, are influenced by extraction technology and protein characteristics. These proteins have high solubility, foaming ability, foam stability, and gelling ability, which have been utilized in the development of bakery products, pasta, meat analogues, and dairy analogues. However, further research is needed to explore their potential with different plant materials. This review provides an initial overview of the techno-functional properties of dry-fractionated proteins, facilitating their application in food products.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2023)
