Frontiers in Nutrition
·
2024
·
IF 4
Wang Zilin,Tian Yang,Yang Min,Yang Junyan,Wang Yifan,Tao Liang,Sheng Jun,Shi Chongying
Background: In this study, deep eutectic solvents (DESs) combined with ultrasound-assisted extraction (UAE) were used to extract bioactive compounds from the leaves of Moringa oleifera Lam.Methods: The FT-IR method was used to analyze the structural characteristics of the DESs, and the extraction efficiencies of the DESs for total phenolic content (TPC) and total flavonoid content (TFC) were evaluated. The stability of the extracts under high temperature and UV radiation was assessed, and their antioxidant activity was investigated after undergoing in vitro simulated digestion.Results: The results show that the seven DESs extracted more TPC and TFC than did the 70% ethanol (36.27 ± 1.58 mg GAE/g, 23.09 ± 1.47 mg RT/g), and the extraction process of UAE-DES was optimized by selecting choline chloride: citric acid as the DES solvent, which has the highest extraction of TPC (86.92 ± 1.34 mg GAE/g) and TFC (49.73 ± 0.85 mg RT/g). The stability results indicated that the DES phenolic extracts were less stable when exposed to high temperature and UV radiation, indicating that DES extracts have better bioactivity. Moreover, after in vitro simulated digestion, the DES extract shows a higher DPPH free radical scavenging capacity (12.79 ± 3.88 mmol Trolox/g of DES extracts, 6.99 ± 4.02 mmol Trolox/g of ethanol extracts) and ferric ion reducing antioxidant power (62.61 ± 1.71 mmol Trolox/g of DES extracts, 55.07 ± 1.66 mmol Trolox/g of ethanol extracts) than ethanol extracts.Conclusion: This study confirmed that DESs are a new and environmentally friendly solvent that can be used for the extraction of phenolic compounds.
研究领域:
植物化学
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食品科学
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分析化学
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生物技术
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产品关联
DOI
PubMed
高影响因子
Food Bioscience
·
2024
·
IF 4.8
Yan Liang,Chunling Lai,Liangliang Gao,Qingna Wu,Meiling Huang,Yueming Jiang,Jun Zhang
This paper presented the initial investigation into the impact of Penicillium polonicum fermentation on the functional components and bioactivities of navel orange peel. The fermentation process resulted in a notable enhancement of the total flavonoid content (TFC), total phenolic content (TPC), antioxidant capacity, antibacterial activity, and antiglycation activity of orange peel. Eighteen flavonoids were isolated and identified from the ethanolic extract of fermented orange peel (FEE) by employing chromatographic and spectroscopic techniques. The results of the HPLC analysis showed that three flavanones (naringenin, hesperetin, and isosakuranetin) were newly produced and present in high concentrations in FEE, with hesperetin being the most abundant component (39.74 mg/g) in comparison to the ethanolic extract of unfermented orange peel (EE). The TPC, TFC, antioxidant, and antiglycation activities of FEE, as well as the enzymatic activity of β-glucosidase in the fermented orange peels, showed a gradual increase with the progression of fermentation time over a five-month period. HPLC analysis revealed that the fermentation metabolites generated by P. polonicum in rice and orange peel media exhibited distinct profiles, indicating that the fermentation of orange peel by P. polonicum did not result in the production of potential mycotoxins. The findings of this study provided a scientific basis for the high-value utilization of navel orange peels and established a reference point for the potential applications of other peel byproducts via microbial fermentation.
研究领域:
食品科学
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微生物学
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药理学
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生物化学
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产品关联
DOI
高影响因子
JOURNAL OF FOOD PROCESSING AND PRESERVATION
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2020
·Vol. 45
·期 1
·e15087
·
IF 1.405
Sizhu Tian,Xuwen Li,Shuang Zang,Yongri Jin,Ziwei Zhang,Yong Yu
The phenolic compound contents, antioxidant capacities, and α-amylase and tyrosinase inhibitory activities of 10 wild and 19 cultivated blueberries grown in northeast China were evaluated. The results showed that the α-amylase inhibitory activities of the blueberries represented, by 1/IC 50 , correlated with their total phenolic contents (TPCs). Moreover, the tyrosinase inhibitory activities correlated with the total anthocyanin contents (TACs). High-performance liquid chromatography and electrospray mass spectrometry were conducted to determine and identify seven phenolic acids. The average caffeic acid contents of the cultivated and wild blueberries were 277.37 and 17.71 μg/g, respectively. The total phenolic, anthocyanin, and flavonoid contents were determined. Wild blueberries have higher TPCs, α-amylase inhibitory activities, and antioxidant capacities. Cultivated blueberries have higher TACs and exhibit tyrosinase inhibitory activities similar to those of the wild ones. Practical applications This study revealed that wild blueberries have high α-amylase inhibitory activities and are effective as natural α-amylase inhibitors for the treatment of diabetes. In addition, wild blueberries were found to be rich in phenolics and have high antioxidant capacities. Thus, because of these properties, wild blueberry products with antidiabetic and antioxidant potential can be developed for use in biomedical and pharmaceutical industries.
研究领域:
食品科学
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营养学
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药理学
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生物化学
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产品关联
DOI
高影响因子
JOURNAL OF MOLECULAR LIQUIDS
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2022
·
IF 6.633
Hang Li,Qingsheng Zhao,Senlin Chang,Liwei Wang,Bing Zhao
Industrial hemp is an important economic crop. The extract of its leaves is well-known as cannabidiol full-spectrum oil (CFSO) and has great application potential. But the chemical composition of CFSO is still not clear, which limits its efficient application. Therefore, this work aimed to explore the phytochemical profile and composition-activity relationship of CFSO. The results showed that a total of 12 cannabinoids were identified by HPLC-ESI-MS and they were CBD-C 1 , CBGVA, CBGA, CBGV, CBDVA, CBG, CBDV, CBDA, CBD, CBD-C 4 , CBN, and CBT. CBD (559.3 mg/g) was the most abundant component, followed by CBDV (302.4 mg/g) and CBN (31.7 mg/g). Besides, the content of CBDV, CBD, and CBN of different polar extracts increased with the rise of ethanol concentration. The TPC and TFC of the extracts also increased with the rise of ethanol concentration. The extract of 90 % EtOH had the highest TPC (949.21 ± 2.37 mg GAE/g extract) and TFC (267.05 ± 1.21 mg RE/g extract) while the extract of 0 % EtOH displayed the lowest TPC (244.89 ± 2.13 mg GAE/g extract) and TFC (46.26 ± 0.85 mg RE/g extract). Furthermore, as ethanol concentration increased, the cytotoxicity, antioxidant, and antibacterial activities of the extracts had a significant increasing trend. And the correlation analysis demonstrated that the antioxidant activity and cytotoxicity of the extracts were closely related with the phenolic compounds and flavonoids, especially cannabinoids. These findings could provide data support for the application of CFSO.
研究领域:
药理学
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化学
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植物科学
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分析化学
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产品关联
DOI
高影响因子
FOOD AND BIOPRODUCTS PROCESSING
·
2024
·
IF 3.5
Meiling Huang,Chunling Lai,Yan Liang,Qin Xiong,Chaoyun Chen,Zhiran Ju,Yueming Jiang,Jun Zhang
The fermentation of navel orange juice with lactic acid bacteria (LAB) has rarely been investigated. In this study, an autochthonous LAB strain isolated from navel orange, Lactiplantibacillus paraplantarum M23, was found to effectively ferment navel orange juice, producing a juice with enhanced functional activities and organoleptic quality. The viable bacterial count in the fermented orange juice remained consistently above 8.51 log CFU/mL throughout the entire 7-day fermentation period. The content of vitamin C (VC), total phenolic content (TPC), total flavonoid content (TFC), and hesperidin in the fermented orange juice increased by a maximum of 28.88, 1.21, 1.13, and 1.16 times, respectively, compared to the unfermented orange juice. The fermented juice exhibited significantly higher antioxidant activity than the unfermented juice, with an increase of up to 255 % and 347 % based on 1,1-diphenyl-2-picrylhydrazyl (DPPH) and ferric ion reducing antioxidant power (FRAP) assays, respectively. This may be attributed to the increase in VC and flavonoids, as demonstrated by Pearson's correlation analysis. Additionally, the fermented orange juice demonstrated improved α-glucosidase inhibition, anti-MRSA, and anti-glycation activities compared to the unfermented juice. Furthermore, the fermented juice notably reduced the levels of NO and ROS in Raw 264.7 cells without any negative impact on cell viability. The findings of this study may help in the development of nutritious and healthy fermented navel orange juice products, and serve as a reference for the production of fermented beverages from other fruits using autochthonous strains.
研究领域:
食品科学
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微生物学
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营养学
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生物化学
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产品关联
DOI
高影响因子
Foods
·
2021
·Vol. 10
·期 2
·239
·
IF 4.35
Nina Bao,Di Wang,Xizhe Fu,Hujun Xie,Guizhen Gao,Zisheng Luo
LotusReceptaculum Nelumbinishas been sparking wide research interests due to its rich phenolic compounds. In the present work, ultrasonic-assisted extraction coupled with glycerol was employed to extract phenolic compounds fromReceptaculum Nelumbinisand the process was optimized using a response surface methodology with Box-Behnken design (BBD). The optimal conditions for the total phenolic content (TPC) extract were obtained: glycerol concentration of 40%, an extraction temperature of 66 °C, ultrasonic time of 44 min, and the solvent-to-solid ratio of 55 mL/g. Under these optimum extraction conditions, the extraction yield of TPC was 92.84 ± 2.13 mg gallic acid equivalents (GAE) /g. Besides, the antioxidant activities demonstrated the ability of free radical scavenging by four different methods that included 2,2-Diphenyl-1-picrylhydrazyl (DPPH), ferric reducing antioxidant power (FRAP), 2,2′-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS), and reducing activity (RA) were 459.73 ± 7.07, 529.97 ± 7.30, 907.61 ± 20.28, and 983.66 ± 11.80 μmol TE/g, respectively. Six phenolic compounds were identified by ultra-high pressure liquid chromatography combined with triple-time-of-flight mass spectrophotometry (UPLC-Triple-TOF/MS) from the extracts. Meanwhile, Fourier transform infrared (FTIR) was conducted to identify the characteristic functional groups of the extracts and thus reflected the presence of polyphenols and flavonoids. Scanning electron microscopy (SEM) illustrated the microstructure difference of four treatments, which might explain the relationships between antioxidant activities and the structures of phenolic compounds.
研究领域:
植物化学
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分析化学
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食品科学
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天然产物研究
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DOI
高影响因子
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
·
2019
·Vol. 99
·期 12
·5565-5576
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IF 2.422
Yongxiang Liu,Chunzhi Cai,Yiliang Yao,Baojun Xu
BACKGROUND Buckwheat products are receiving increasing attention because of their high nutritive values and significant health-promoting properties. In the present study, 15 buckwheat products grown in different parts of China were investigated. Representative common or tartary buckwheat samples were further subjected to soaking, roasting, microwave cooking, boiling and steaming treatments. Colorimetric analyses and high-performance liquid chromatography (HPLC) analyses were performed to determine the phenolic profiles and antioxidant capacities of the raw and thermally processed buckwheat samples, respectively. RESULTS Tartary buckwheat exhibited a remarkably higher total phenolic content (TPC), total flavonoid content (TFC), 2-diphenyl-1-picryhydrazyl (DPPH) free radical scavenging activity and ferric reducing antioxidant power (FRAP) compared to common buckwheat, although there were no significant differences between their 2,2′-azino-di-(3-ethylbenzthiazoline sulfonic acid) (ABTS) free radical scavenging capacity. All thermal treatments, particularly microwave cooking, contributed to the greatest losses of phenolics and antioxidant capacities in the common buckwheat samples, whereas boiling and steaming usually resulted in the lowest losses. For the tartary buckwheat samples, all thermal treatments (except roasting), especially boiling and steaming, led to significant increases in TPC, TFC, DPPH free radical scavenging activity, FRAP and ABTS free radical scavenging capacity. However, HPLC analyses indicated that all thermal treatments, especially microwave cooking, gave rise to the greatest losses of the total content of 14 phenolic acids and three flavonoids, whereas boiling led to the lowest losses. CONCLUSION Both steaming and boiling treatments are recommended when preparing common or tartary buckwheat food products because they can minimize thermal degradation or promote their phenolic compounds and antioxidant capacities to the greatest extent. © 2019 Society of Chemical Industry
研究领域:
食品科学
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营养学
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化学工程
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农业
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产品关联
DOI
PubMed
高影响因子
JOURNAL OF FOOD BIOCHEMISTRY
·
2020
·Vol. 45
·期 3
·e13183
·
IF 1.662
Mengke Wang,Xing Liu,Zejie Zhang,Jiawen Yu,Jiajia Liu,Yiqiang Wu
This paper aims to investigate the constituent phytochemicals and biological activities of six Lithocarpus litseifolius (Hance) Chun ( L. litseifolius ) cultivars. Processed by UPLC-MS/MS and untargeted metabolomics analysis software (MS-DIAL and MS-FINDER), components of different L. litseifolius cultivars were analyzed qualitatively and quantitatively. By conducting a comprehensive analysis of spectra, MS/MS fragmentation, and retention time, 40 compounds (including 6 phenolic glycosides and 34 flavonoids) were identified rapidly and accurately. Moreover, the total phenolic content (TPC), total flavonoid content (TFC), antioxidant, antimicrobial effects, and pheochromocytoma (PC12) cell viability of different L. litseifolius varieties were evaluated. Purple small leaf (PSL) was found to be the most superior variety with the highest antioxidant activities (8.27, 10.09, and 10.80 mg TE/g for DPPH, ABTS, and FRAP assays, respectively), broad-spectrum antimicrobial activity, and lowest cell cytotoxicity. The results showed that these bioactivities were closely related to phytochemicals among the six cultivars. Practical applications L. litseifolius is well known as an important folk drink in the Southern China folklore for its specific efficacy in preventing diabetes. However, there is still a paucity of information on L. litseifolius , as other active components and bioactivities of it remain to be investigated. The wide range of flavonoids discovered in L. litseifolius provides abundant natural health-promoting agents for further applications in medicine and functional food.
研究领域:
药用植物学
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分析化学
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植物科学
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功能食品
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药用植物
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产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2025
·
IF 9.8
Jiao Wu,Xiang-Tan Xu,Cheng Xing,Xin-Bao Hao,Xing-Yue Fang,Zhi-Hao Xie,Shan Zhao,Jing-Lin Gao,Lu Xu,Shi-Jie Wang
Honey has been recognized for its role in disease prevention through nutritional modulation. In this study, we comprehensively assessed the physicochemical parameters, metabolic profile, antioxidant and anti-inflammatory activities of multifloral honeys produced by Apis cerana cerana in Sansha City (SS), Hainan Province. Metabolomic analysis identified SS honey had multiple bioactive compounds known for antioxidant and anti-inflammatory properties. Compared to A. cerana cerana honey from central regions of Hainan Province, SS honey showed higher levels of TFC (113.80 mg RE/100 g) and TPC (45.86 mg GAE/100 g). Furthermore, SS honey demonstrated greater antioxidant activity, as evidenced by FRAP (1503.16 μmol TE/kg), DPPH IC 50 (36.13 mg/mL), and ABTS IC 50 (11.03 mg/mL). SS honey significantly reduced the levels of cyclooxygenase-2 (COX-2), interleukin-1β (IL-1β), interleukin-6 (IL-6), inducible nitric oxide synthase (iNOS), and tumor necrosis factor-α (TNF-α) in lipopolysaccharide (LPS)-induced RAW 264.7 cells, along with suppressing the mRNA expression of these inflammatory markers.
研究领域:
养蜂学
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生物化学
·
药理学
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营养科学
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代谢组学
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产品关联
DOI
PubMed
高影响因子
危险品化学品经营许可证（带存储）