Article
Biochemistry & Molecular Biology
Ana-Maria Draghici-Popa, Aurelian Cristian Boscornea, Ana-Maria Brezoiu, Stefan Theodor Tomas, Oana Cristina Parvulescu, Raluca Stan
Summary: This study aimed to establish the optimal conditions for the extraction of phenolic compounds from Prunus spinosa L. fruits. The results showed that the highest values of phenolic compounds were obtained when the extraction was conducted in 50% ethanol at 60 degrees C for 30 min. The extraction of phenolic acids was enhanced at higher temperatures, while the flavonoid compounds degraded. The total phenolic content, total anthocyanin content, antioxidant capacity, and phenolic acid contents in the extracts were strongly correlated with ethanol concentration, temperature, and extraction time.
Article
Horticulture
Abd El-Rahman Khasawneh, Nihad Alsmairat, Yahia A. Othman, Jamal Y. Ayad, Hashem Al-Hajaj, Issam M. Qrunfleh
Summary: The objective of this two-year field study was to assess the effects of controlled-nitrogen (N) fertilizers releasing speed and rates on tree morphology, physiology, yield and fruit quality of apricot. The study found that a 6-month controlled-release fertilizer had comparable or better effects than conventional fertilizer on the physiology and fruit quality of apricot trees. Higher N rates increased yield but reduced fruit redness coordinate, which is important for consumer selection of ripe fruits.
SCIENTIA HORTICULTURAE
(2022)
Article
Nutrition & Dietetics
Mariastella Colomba, Serena Benedetti, Daniele Fraternale, Andrea Guidarelli, Sofia Coppari, Valerio Freschi, Rita Crinelli, George E. N. Kass, Andrea Gorassini, Giancarlo Verardo, Carla Roselli, Maria Assunta Meli, Barbara Di Giacomo, Maria Cristina Albertini
Summary: In this study, we used bioinformatics analysis and experimental validation to investigate the mechanism behind the antioxidant effects of Prunus spinosa fruit (PSF) extract during a pro-inflammatory TLR4 insult. The analysis suggested that the extract activates the biological process of cellular senescence and identified potential targets in ARE signaling, MMP, and p53 SR pathways. Experimental validation showed that the extract reduces oxidative stress through the modulation of Nrf2, but no significant effects were observed on p53 and MMP modulation.
Article
Plant Sciences
Angel Felix Vargas-Madriz, Ivan Luzardo-Ocampo, Jorge Luis Chavez-Servin, Ulisses Moreno-Celis, Octavio Roldan-Padron, Haidel Vargas-Madriz, Hayde Azeneth Vergara-Castaneda, Aaron Kuri-Garcia
Summary: This study compares the phenolic compound composition and antioxidant capacity of P. ruderale plants from different collection sites in Queretaro, Mexico. The results show significant differences in the polyphenolic composition of the plants from different collection places, suggesting the need for standardization and selection of plants with favorable agroclimatic conditions.
Article
Food Science & Technology
Jamal Ayour, Jean-Marc Audergon, Catherine M. G. C. Renard, Mohamed Benichou, Carine Le Bourvellec
Summary: The polyphenols of ten Moroccan apricot clones were analyzed to evaluate their evolution pattern and contribution to antioxidant activity during ripening. Procyanidins were the predominant polyphenol class and played a crucial role in the antioxidant activity of the apricots. The impact of ripening on fruit size and skin color was limited. Thioacidolysis-UFLC technology highlighted the contribution of procyanidins and established a typology based on clone skin color.
Article
Chemistry, Applied
Patricia Gotardo Machado, Danielle Santos Londero, Carla Andressa Almeida Farias, Marcos Albieri Pudenzi, Milene Teixeira Barcia, Cristiano Augusto Ballus
Summary: This study systematically investigated the composition and content of phenolic compounds in the peel, pulp, and seed of guabiju. The results revealed that the peel contained the majority of the phenolic compounds, indicating its high nutritional value and potential applications. These findings will contribute to enhancing the market competitiveness of guabiju and promoting the development of new products, as well as increasing consumer recognition and preference for this fruit.
Article
Food Science & Technology
Caian He, Xiaojiao Liu, Haiyan Zhang, Tingting Mu, Yuhong Zhang, Xuechun Ren, Lin Han, Min Wang
Summary: This study aimed to characterize the phenolic compounds in Qingke bran and improve their release by autoclaving and fermentation treatment. The results showed that both white and black Qingke bran contained a high content of phenolic compounds and flavonoids. Ferulic acid and vitexin were the major phenolic acids and flavonoids, and most compounds were in the bound form. Autoclaving and fermentation treatment enhanced the release of free phenolic compounds, especially ferulic acid, and increased the antioxidant capacities. This study provides insights into the health benefits of Qingke bran and suggests a promising approach for functional food development.
Article
Biochemistry & Molecular Biology
Min-Jee Lee, Yeong-Geun Lee, You Jin Lim, Kyeong-Hwa Seo, Seok-Hyun Eom, Se Chan Kang, Nam-In Baek, Youn-Hyung Lee
Summary: This research was supported by the Basic Science Research Program through the National Research Foundation of Korea (NRF-2020R1A6A3A01100042) funded by the Ministry of Education, as well as the Cooperative Research Program for Agriculture Science & Technology Development (Project No. PJ014204032019).
CHEMISTRY & BIODIVERSITY
(2023)
Article
Food Science & Technology
Xiaoqin Wu, Jiawei Yuan, Xiaoqing Wang, Mingliang Yu, Ruijuan Ma, Zhifang Yu
Summary: The combined treatment of 1-MCP and NO effectively delayed peach ripening and preserved fruit quality. NO delayed fruit senescence by stimulating antioxidant enzymes, while 1-MCP outperformed NO in slowing down respiration rate, inhibiting ethylene production, maintaining high firmness, and reducing ROS content. NO treatment showed a greater influence on phenolic compounds, especially anthocyanins, flavanones, and flavones, according to LC/MS analysis.
Article
Food Science & Technology
Priscila Nehring, Siluana Katia Tischer Seraglio, Mayara Schulz, Fabiana Della Betta, Luciano Valdemiro Gonzaga, Luciano Vitali, Mayara da Silva, Gustavo Amadeu Micke, Ana Carolina Oliveira Costa, Roseane Fett
Summary: This study determined the physicochemical characteristics, mineral content, sugar content, phenolic compound content, and antioxidant capacity of grumixama fruits at different ripening stages and growing locations. The results showed that ripeness and growing location significantly influenced the nutritional and chemical properties.
FOOD RESEARCH INTERNATIONAL
(2022)
Article
Food Science & Technology
Nayjara Carvalho Gualberto, Christean Santos de Oliveira, Juliete Pedreira Nogueira, Monica Silva de Jesus, Hannah Caroline Santos Araujo, Murugan Rajan, Maria Terezinha Santos Leite Neta, Narendra Narain
Summary: The study analyzed the residue powders of Malpighia emarginata L., Psidium guajava L., Genipa americana L., and Spondias tuberosa L., finding them to be potential sources of bioactive compounds for the food, pharmaceutical, and cosmetic industries..setCellValue The residues showed high contents of total phenolic compounds and antioxidant activity, with specific individual phenolic compounds identified in each residue.
FOOD RESEARCH INTERNATIONAL
(2021)
Article
Food Science & Technology
Elif Yildiz
Summary: Vinegar has been recognized as a traditional remedy and has gained increasing attention for its bioactive potential and health properties. This study evaluated vinegars made from red fruits and found them to have higher content of organic acids and phenolic compounds compared to apple and grape vinegars. Raspberry, guelder-rose, and pomegranate vinegars showed superior bioactive content and potential.
Article
Plant Sciences
Maria Belen Perez, Sofia Carvajal, Vanesa Beretta, Florencia Bannoud, Maria Florencia Fangio, Federico Berli, Ariel Fontana, Maria Victoria Salomon, Roxana Gonzalez, Lucia Valerga, Jorgelina C. Altamirano, Mehtap Yildiz, Massimo Iorizzo, Philipp W. Simon, Pablo F. Cavagnaro
Summary: The present study characterized a diverse collection of purple and non-purple carrot accessions for their concentration of anthocyanins, phenolics, carotenoids, and antioxidant capacity. Significant variation was found among the accessions, with acylated anthocyanins being the most dominant pigment. Purple carrots exhibited higher levels of anthocyanins, phenolics, and antioxidant capacity compared to non-purple carrots. Antioxidant capacity was positively correlated with anthocyanin content and total phenolic content, but not with carotenoids. Certain accessions were identified as potential sources for food dyes or increased nutraceutical value.
Article
Agronomy
Efstathios Ntanos, Athanassios Tsafouros, Nikoleta-Kleio Denaxa, Anna Kosta, Pavlos Bouchagier, Peter Anargyrou Roussos
Summary: Kiwifruit undergoes heat stress during the summer months in the Mediterranean area. Three commercial products were tested to alleviate these impacts, and they had different effects on leaf physiology and biochemistry. Glycine betaine proved to be the most effective in alleviating the negative effects on photosynthesis.
Article
Food Science & Technology
Miltiadis V. Christopoulos, Dimitrios Gkatzos, Mina Kafkaletou, Jinhe Bai, Dimitrios Fanourakis, Giorgos Tsaniklidis, Eleni Tsantili
Summary: The aim of this study was to investigate the effect of edible coatings prepared from extracts of Opuntia ficus-indica (OFI) cladodes and a commercial chitosan formulation on the quality of 'Regina' cherries. The results showed that OFI extracts and chitosan coatings could reduce weight loss and respiration rates, improve firmness and antioxidant content of cherries. OFI extracts could also extend the storage life of cherries.
Article
Chemistry, Applied
M. Graca Dias, Elsa Vasco, Francisco Ravasco, Lufsa Oliveira
Summary: This study estimated the vitamin D intake of "adults" and "elderly" populations in Portugal using the TDS methodology. The results showed that the majority of people had inadequate vitamin D intake, well below the Dietary Reference Values.
Article
Chemistry, Applied
Yanan Wang, Jiachen Shi, Yong-Jiang Xu, Chin-Ping Tan, Yuanfa Liu
Summary: This study investigates the variations in lipid digestion profiles among individuals of different ages using in vitro digestion models. The findings suggest that adults have a more comprehensive lipid digestion compared to infants, and infants tend to release shorter chain length and more saturated free fatty acids during digestion. Additionally, the particle sizes in the stomach of the elderly were consistently larger. This study enhances our understanding of how lipids with different degrees of unsaturation undergo digestion in diverse age groups.
Article
Chemistry, Applied
Hyunjong Yu, Huisu Kim, Pahn-Shick Chang
Summary: Chitosan-pectin emulsion-filled hydrogel (EFH) was developed to enhance the bioaccessibility of lipophilic bioactive compounds through intestinal delivery. The EFH, prepared without crosslinking agents, demonstrated improved mechanical strength and compactness with higher pectin concentration. It retained the emulsion at pH 2.0 and released it at pH 7.4, resulting in enhanced release of free fatty acids and improved bioaccessibility of curcumin.
Article
Chemistry, Applied
Tongze Zhang, Siqi Hong, Jia-Rong Zhang, Pin-He Liu, Siyi Li, Zixian Wen, Jianwei Xiao, Guirong Zhang, Olivier Habimana, Nagendra P. Shah, Zhongquan Sui, Harold Corke
Summary: Lactic acid fermentation significantly affects the morphology and physicochemical properties of proso millet starch, including the formation of surface indentations and small pores, decrease in gelatinization temperatures, and changes in hardness and adhesiveness.
Article
Chemistry, Applied
Liqin Kong, Feng Hong, Peng Luan, Yiping Chen, Yaoze Feng, Ming Zhu
Summary: This study presents a novel impedance biosensor using composite nanomaterials and T1R1 as a signal probe, which can competitively and ultra-sensitively detect umami intensity. The biosensor exhibits exceptional analytical performance and is suitable for food flavor evaluation.
Article
Chemistry, Applied
Kunying Lv, Yixin Yang, Qilong Li, Ran Chen, Liang Deng, Yiwei Zhang, Ning Jiang
Summary: Horse's milk, with its high nutritional value and low allergenic proteins, could be a substitute for cow's milk in infant consumption. A proteomic method was used to identify and compare milk fat globule membrane (MFGM) and whey proteins from different horse breeds. The study found differences in protein composition and functionality, which could support the development of formulas more suitable for human infants.
Article
Chemistry, Applied
Enrique Jacobo Diaz-Montana, Helene Brignot, Ramon Aparicio-Ruiz, Thierry Thomas- Danguin, Maria Teresa Morales
Summary: Sensory perception of virgin olive oil is influenced by phenols and volatiles, which are affected by the composition of the oil and biological factors. This study investigated the effect of saliva and phenols on the release of volatiles, and found that the presence of phenols decreased the release of saturated volatiles.
Article
Chemistry, Applied
Wei Zhou, Rui Zhang, Zhen Cai, Fangfang Wu, Yong Hu, Chao Huang, Kun Hu, Yun Chen
Summary: Environmentally friendly and outstanding pH-responsive cationic starch nanoparticles (CSNP) were prepared from pH-sensitive starch. CSNP exhibited nanosize and regular sphere, highly free-flowing molecular chains, and demonstrated excellent pH responsiveness through multiple emulsion/demulsification transitions.
Article
Chemistry, Applied
Andrea Koo, Vinayak Ghate, Weibiao Zhou
Summary: This study suggests that direct seeding may negatively affect the nutritional quality of crops, causing a decrease in ascorbic acid, vitamin K, and total glucosinolate content.
Article
Chemistry, Applied
Tonghao Du, Yazhou Xu, Xiaoyan Xu, Shijin Xiong, Linli Zhang, Biao Dong, Jinqing Huang, Tao Huang, Muyan Xiao, Tao Xiong, Mingyong Xie
Summary: This study successfully improved the ACE inhibitory activity of black sesame seeds by fermenting them with Lactobacillus Plantarum NCU116 and hydrolyzing them using acid protease. The RF-PSO model was used to predict the ACE inhibitory activity during the hydrolysis process. Eight peptides with ACE inhibitory activity were identified from fermented black sesame seed hydrolysates after separation and screening.
Article
Chemistry, Applied
Yao Liu, Songyi Lin, Kexin Liu, Shan Wang, Qiaozhen Liu, Na Sun
Summary: This study analyzed the structural changes of shrimp proteins during digestion, predicted the immunodominant epitopes, and validated their allergenicity. The results showed that shrimp proteins were degraded into peptides during digestion, but still carried IgE epitopes that trigger allergic reactions.
Article
Chemistry, Applied
Tiantian Fu, Hongwei Cao, Yu Zhang, Xiao Guan
Summary: This study investigates the impact of milling on the active components in rice, with a focus on the stability and bioaccessibility of phenols, VB1, and alpha-GABA during cooking and digestion. The findings show that milling exacerbates the instability of gamma-GABA during cooking and VB1 during digestion, and it affects the bioaccessibility of these active compounds.
Article
Chemistry, Applied
Zhihao Yang, Yanru Hou, Min Zhang, Puxin Hou, Chang Liu, Lu Dou, Xiaoyu Chen, Lihua Zhao, Lin Su, Ye Jin
Summary: This study investigated the molecular mechanism of feeding regimes on lamb flavor by using TMT labeling combined with MS. The results showed that pasture-fed groups had higher levels of amino acids and volatile flavor substances compared to concentrate-fed groups. Additionally, several differentially abundant proteins associated with lamb flavor were identified.
Article
Chemistry, Applied
Zixuan Xie, De Zhang, Junyu Zhu, Qianqian Luo, Jun Liu, Jingtao Zhou, Xiaoyong Wang, Yuqiong Chen, Zhi Yu, Dejiang Ni
Summary: This study investigated the acidification of aroma-enhanced black tea during storage. Analysis of non-volatile substances and organic acids using UPLC-Q-TOF/MS and HPLC revealed a decrease in soluble sugars and amino acids, while an increase in organic acids such as oxalic acid, malic acid, and quinic acid. In vitro experiments further demonstrated that the acidification is a result of the decomposition of sugars and amino acids by heating, as well as the oxidation of aromatic aldehydes. Additionally, the study showed that the taste composition of tea infusion is altered, with reduced amino acids, catechins, soluble sugars, and flavonoids. This research provides a theoretical basis for improving the quality of black tea.
Article
Chemistry, Applied
Lin Wang, Falai Ma, Zihan Li, Yan Zhang
Summary: This study developed time-temperature integrators based on amyloglucosidase@Cu3(PO4)2 nanoflowers for monitoring the freshness of chilled pork. The results showed that the integrators were highly reliable and accurate in predicting the quality of chilled pork.