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11 pages, 2133 KiB

Open AccessArticle

Hypoglycemic Effects of Novel Panax notoginseng Polysaccharide in Mice with Diet-Induced Obesity

by Xue Li, Hao Liu, Hui-Rong Yang and Ying-Jie Zeng

Foods 2022, 11(19), 3101; https://doi.org/10.3390/foods11193101 - 5 Oct 2022

Cited by 9 | Viewed by 2011

Abstract

In the study, the structural features and hypoglycemic effects of a polysaccharide Pan from the root of Panax notoginseng were investigated. The molecular weight of Pan was 8.27 kDa. Structural analysis indicated that Pan mainly consisted of →3)-β-L-Rhap-(1→, →3,6)-β-D-Galf-(1→ [...] Read more.

In the study, the structural features and hypoglycemic effects of a polysaccharide Pan from the root of Panax notoginseng were investigated. The molecular weight of Pan was 8.27 kDa. Structural analysis indicated that Pan mainly consisted of →3)-β-L-Rhap-(1→, →3,6)-β-D-Galf-(1→ and →6)-β-D-Galf-(1→ residues with acetyl groups. Pan exhibited good antioxidant activity. Pan could slow down the body weight and the content of blood glucose in the high-fat diet-induced mice, further suppress GLUT-2 and SGLT-1 expression in the intestines, and enhance p-IRS and p-AMPK expression in the livers, finally exhibiting hypoglycemic effects. The results could supply a direction for further research on polysaccharides as components for the control of hyperglycemia induced by obesity and diabetes. Full article

(This article belongs to the Special Issue Extraction, Characterization and Biological Activity of Food Bioactive Compounds)

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18 pages, 4939 KiB

Open AccessArticle

Determination of 14 Isoflavone Isomers in Natto by UPLC-ESI-MS/MS and Antioxidation and Antiglycation Profiles

by Aoli Xiang, Jingyi Wang, Bijun Xie, Kai Hu, Mengting Chen and Zhida Sun

Foods 2022, 11(15), 2229; https://doi.org/10.3390/foods11152229 - 26 Jul 2022

Cited by 5 | Viewed by 2542

Abstract

Natto is a famous traditional fermented food, but the influence of the fermentation process on the content and composition of soybean isoflavones and nutritional value is still unclear. In the present study, the variation in soybean isoflavones during fermentation by Bacillus subtilis natto [...] Read more.

Natto is a famous traditional fermented food, but the influence of the fermentation process on the content and composition of soybean isoflavones and nutritional value is still unclear. In the present study, the variation in soybean isoflavones during fermentation by Bacillus subtilis natto was revealed by UPLC-ESI-MS/MS (Ultra high performance liquid chromatography-electron spray ionization-mass spectrometry) analysis. After 24 h of fermentation, the total isoflavone content in natto increased by 1.62 times compared with fresh soybean, and the content of aglycones was 3.07 times that of raw beans. More importantly, among 14 isoflavone isomers identified in natto, the isomers of daidzin, genistin, and succinyl genistin were detected for the first time, which might be due to the result of isomerase and succinylase and other corresponding enzymes’ action in Bacillus subtilis. In addition, natto isoflavones performed great antioxidant activity than its monomer components (glycosides daidzin and genistin, aglycones genistein and daidzein), except for genistein. Moreover, natto isoflavone and its aglycones (especially genistein) performed great inhibitory activity against AGEs (Advanced Glycation End Products) in three in vitro models. The mechanism test showed that genistein could form adducts (UPLC-Q-TOF-ESI-MS/MS analysis) with methylglyoxal. These findings demonstrated that soybean fermented with Bacillus subtilis natto had a significant influence on the isoflavone profiles and its bioactivity. Full article

(This article belongs to the Special Issue Extraction, Characterization and Biological Activity of Food Bioactive Compounds)

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26 pages, 8503 KiB

Open AccessArticle

Fractionation of Extracts from Black Chokeberry, Cranberry, and Pomegranate to Identify Compounds That Influence Lipid Metabolism

by Sonja Niesen, Celina Göttel, Hanna Becker, Tamara Bakuradze, Peter Winterhalter and Elke Richling

Foods 2022, 11(4), 570; https://doi.org/10.3390/foods11040570 - 16 Feb 2022

Cited by 7 | Viewed by 2898

Abstract

Polyphenols show a spectrum of bioactive effects, including an influence on lipid metabolism. In this study, we performed activity-guided fractionations of black chokeberry (aronia), cranberry, and pomegranate extracts to identify the biologically active compounds. The extracts were prepared from fruit juice concentrates with [...] Read more.

Polyphenols show a spectrum of bioactive effects, including an influence on lipid metabolism. In this study, we performed activity-guided fractionations of black chokeberry (aronia), cranberry, and pomegranate extracts to identify the biologically active compounds. The extracts were prepared from fruit juice concentrates with the adsorbent resin Amberlite XAD-7 and were separated into a copigment and an anthocyanin fraction, followed by fractionation into a polymer and monomeric fraction by means of hexane precipitation. For further fractionation of the cranberry and pomegranate copigment fractions, high-performance countercurrent chromatography (HPCCC) was used. The compounds in each fraction were identified by high-performance liquid chromatography/electrospray ionization tandem mass spectrometry (HPLC-ESI-MS/MS), and the quantification was performed by ultra high-performance liquid chromatography-diode array detector (UHPLC-DAD) analyses. Each of the (sub-)fractions was tested in three in vitro assays: phosphodiesterase 3B (PDE) activity, lipid accumulation, and lipolysis in 3T3-L1 cells. The results showed that various fractions and subfractions can inhibit lipid accumulation and PDE activity as well as increase lipolysis, particularly copigments. Overall, our results indicate an influence of polyphenol-rich (sub-)fractions on the lipid metabolism. Full article

(This article belongs to the Special Issue Extraction, Characterization and Biological Activity of Food Bioactive Compounds)

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16 pages, 744 KiB

Open AccessArticle

Solid-Phase Extraction Approaches for Improving Oligosaccharide and Small Peptide Identification with Liquid Chromatography-High-Resolution Mass Spectrometry: A Case Study on Proteolyzed Almond Extract

by Yu-Ping Huang, Randall C. Robinson, Fernanda Furlan Goncalves Dias, Juliana Maria Leite Nobrega de Moura Bell and Daniela Barile

Foods 2022, 11(3), 340; https://doi.org/10.3390/foods11030340 - 25 Jan 2022

Cited by 13 | Viewed by 5514

Abstract

Reverse-phase solid-phase extraction (SPE) is regularly used for separating and purifying food-derived oligosaccharides and peptides prior to liquid chromatography-tandem mass spectrometry (LC-MS/MS) analysis. However, the diversity in physicochemical properties of peptides may prevent the complete separation of the two types of analytes. Peptides [...] Read more.

Reverse-phase solid-phase extraction (SPE) is regularly used for separating and purifying food-derived oligosaccharides and peptides prior to liquid chromatography-tandem mass spectrometry (LC-MS/MS) analysis. However, the diversity in physicochemical properties of peptides may prevent the complete separation of the two types of analytes. Peptides present in the oligosaccharide fraction not only interfere with glycomics analysis but also escape peptidomics analysis. This work evaluated different SPE approaches for improving LC-MS/MS analysis of both oligosaccharides and peptides through testing on peptide standards and a food sample of commercial interest (proteolyzed almond extract). Compared with conventional reverse-phase SPE, mixed-mode SPE (reverse-phase/strong cation exchange) was more effective in retaining small/hydrophilic peptides and capturing them in the high-organic fraction and thus allowed the identification of more oligosaccharides and dipeptides in the proteolyzed almond extract, with satisfactory MS/MS confirmation. Overall, mixed-mode SPE emerged as the ideal method for simultaneously improving the identification of food-derived oligosaccharides and small peptides using LC-MS/MS analysis. Full article

(This article belongs to the Special Issue Extraction, Characterization and Biological Activity of Food Bioactive Compounds)

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19 pages, 1865 KiB

Open AccessArticle

Application of Pressurized Liquid Extractions to Obtain Bioactive Compounds from Tuber aestivum and Terfezia claveryi

by Eva Tejedor-Calvo, Sergi García-Barreda, Sergio Sánchez, Asunción Morte, María de las Nieves Siles-Sánchez, Cristina Soler-Rivas, Susana Santoyo and Pedro Marco

Foods 2022, 11(3), 298; https://doi.org/10.3390/foods11030298 - 23 Jan 2022

Cited by 11 | Viewed by 3675

Abstract

A PLE (pressurized liquid extraction) method was adjusted following a full-factorial experimental design to obtain bioactive-enriched fractions from Tuber aestivum and Terfezia claveryi. Temperature, time and solvent (water, ethanol and ethanol–water 1:1) parameters were investigated. The response variables investigated were: obtained yield [...] Read more.

A PLE (pressurized liquid extraction) method was adjusted following a full-factorial experimental design to obtain bioactive-enriched fractions from Tuber aestivum and Terfezia claveryi. Temperature, time and solvent (water, ethanol and ethanol–water 1:1) parameters were investigated. The response variables investigated were: obtained yield and the levels of total carbohydrate (compounds, β-glucans, chitin, proteins, phenolic compounds and sterols). Principal component analysis indicated water solvent and high temperatures as more adequate parameters to extract polysaccharide-rich fractions (up to 68% of content), whereas ethanol was more suitable to extract fungal sterols (up to 12.5% of content). The fractions obtained at optimal conditions (16.7 MPa, 180 °C, 30 min) were able to protect Caco2 cells from free radical exposure, acting as antioxidants, and were able to reduce secretion of pro-inflammatory cytokines in vitro: IL-6 (50%), and TNFα (80% only T. claveryi ethanol extract), as well as reduce high inhibitory activity (T. aestivum IC₅₀: 9.44 mG/mL). Full article

(This article belongs to the Special Issue Extraction, Characterization and Biological Activity of Food Bioactive Compounds)

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13 pages, 1894 KiB

Open AccessArticle

Extraction of Phenolic Compounds with Antioxidant Activity from Strawberries: Modelling with Artificial Neural Networks (ANNs)

by Iman Golpour, Ana Cristina Ferrão, Fernando Gonçalves, Paula M. R. Correia, Ana M. Blanco-Marigorta and Raquel P. F. Guiné

Foods 2021, 10(9), 2228; https://doi.org/10.3390/foods10092228 - 20 Sep 2021

Cited by 8 | Viewed by 3233

Abstract

This research study focuses on the evaluation of the total phenolic compounds (TPC) and antioxidant activity (AOA) of strawberries according to different experimental extraction conditions by applying the Artificial Neural Networks (ANNs) technique. The experimental data were applied to train ANNs using feed- [...] Read more.

This research study focuses on the evaluation of the total phenolic compounds (TPC) and antioxidant activity (AOA) of strawberries according to different experimental extraction conditions by applying the Artificial Neural Networks (ANNs) technique. The experimental data were applied to train ANNs using feed- and cascade-forward backpropagation models with Levenberg-Marquardt (LM) and Bayesian Regulation (BR) algorithms. Three independent variables (solvent concentration, volume/mass ratio and extraction time) were used as ANN inputs, whereas the three variables of total phenolic compounds, DPPH and ABTS antioxidant activities were considered as ANN outputs. The results demonstrate that the best cascade- and feed-forward backpropagation topologies of ANNs for the prediction of total phenolic compounds and DPPH and ABTS antioxidant activity factors were the 3-9-1, 3-4-4-1 and 3-13-10-1 structures, with the training algorithms of trainlm, trainbr, trainlm and threshold functions of tansig-purelin, tansig-tansig-tansig and purelin-tansig-tansig, respectively. The best R² values for the predication of total phenolic compounds and DPPH and ABTS antioxidant activity factors were 0.9806 (MSE = 0.0047), 0.9651 (MSE = 0.0035) and 0.9756 (MSE = 0.00286), respectively. According to the comparison of ANNs, the results showed that the cascade-forward backpropagation network showed better performance than the feed-forward backpropagation network for predicting the TPC, and the FFBP network, in predicting the DPPH and ABTS antioxidant activity factors, had more precision than the cascade-forward backpropagation network. The ANN technique is a potential method for estimating targeted total phenolic compounds and the antioxidant activity of strawberries. Full article

(This article belongs to the Special Issue Extraction, Characterization and Biological Activity of Food Bioactive Compounds)

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18 pages, 24029 KiB

Open AccessArticle

Anti-Inflammatory Action of Dietary Wild Olive (Acebuche) Oil in the Retina of Hypertensive Mice

by Álvaro Santana-Garrido, Claudia Reyes-Goya, Santiago Milla-Navarro, Pedro de la Villa, Helder André, Carmen M. Vázquez and Alfonso Mate

Foods 2021, 10(9), 1993; https://doi.org/10.3390/foods10091993 - 25 Aug 2021

Cited by 7 | Viewed by 2715

Abstract

Inflammation plays a crucial role in the course of eye diseases, including many vascular retinopathies. Although olive oil is known to have beneficial effects against inflammatory processes, there is no information available on the anti-inflammatory potential of the wild olive tree (namely, acebuche [...] Read more.

Inflammation plays a crucial role in the course of eye diseases, including many vascular retinopathies. Although olive oil is known to have beneficial effects against inflammatory processes, there is no information available on the anti-inflammatory potential of the wild olive tree (namely, acebuche (ACE) for the primitive Spanish lineages). Here we investigate the anti-inflammatory effects of ACE oil in the retina of a mouse model of arterial hypertension, which was experimentally induced by administration of L-NAME (NG-nitro-L-arginine-methyl-ester). The animals were fed supplements of ACE oil or extra virgin olive oil (EVOO, for comparative purposes). Retinal function was assessed by electroretinography (ERG), and different inflammation-related parameters were measured in the retina and choroid. Besides significant prevention of retinal dysfunction shown in ERG recordings, ACE oil-enriched diet upregulated the expression of the anti-inflammatory markers PPARγ, PPARα and IL-10, while reducing that of major proinflammatory biomarkers, IL-1β, IL-6, TNF-α and COX-2. This is the first report to highlight the anti-inflammatory properties of an ACE oil-enriched diet against hypertension-related retinal damage. Noteworthy, dietary supplementation with ACE oil yielded better results compared to a reference EVOO. Full article

(This article belongs to the Special Issue Extraction, Characterization and Biological Activity of Food Bioactive Compounds)

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19 pages, 3657 KiB

Open AccessArticle

White Button Mushroom Extracts Modulate Hepatic Fibrosis Progression, Inflammation, and Oxidative Stress In Vitro and in LDLR-/- Mice

by Paloma Gallego, Amparo Luque-Sierra, Gonzalo Falcon, Pilar Carbonero, Lourdes Grande, Juan D. Bautista, Franz Martín and José A. Del Campo

Foods 2021, 10(8), 1788; https://doi.org/10.3390/foods10081788 - 1 Aug 2021

Cited by 5 | Viewed by 3854

Abstract

Liver fibrosis can be caused by non-alcoholic steatohepatitis (NASH), among other conditions. We performed a study to analyze the effects of a nontoxic, water-soluble extract of the edible mushroom Agaricus bisporus (AB) as a potential inhibitor of fibrosis progression in vitro using human [...] Read more.

Liver fibrosis can be caused by non-alcoholic steatohepatitis (NASH), among other conditions. We performed a study to analyze the effects of a nontoxic, water-soluble extract of the edible mushroom Agaricus bisporus (AB) as a potential inhibitor of fibrosis progression in vitro using human hepatic stellate cell (LX2) cultures and in vivo in LDLR-/- mice. Treatment of LX2 cells with the AB extract reduced the levels of fibrotic and oxidative-related markers and increased the levels of GATA4 expression. In LDLR-/- mice with high-fat diet (HFD)-induced liver fibrosis and inflammation, the progression of fibrosis, oxidative stress, inflammation, and apoptosis were prevented by AB extract treatment. Moreover, in the mouse model, AB extract could exert an antiatherogenic effect. These data suggest that AB mushroom extract seems to exert protective effects by alleviating inflammation and oxidative stress during the progression of liver fibrosis, possibly due to a decrease in Toll-like receptor 4 (TLR4) expression and a reduction in Nod-like receptor protein 3 (NLRP3) inflammasome activation. In addition, we observed a potential atheroprotective effect in our mouse model. Full article

(This article belongs to the Special Issue Extraction, Characterization and Biological Activity of Food Bioactive Compounds)

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12 pages, 2036 KiB

Open AccessArticle

An Up-Scalable and Cost-Effective Methodology for Isolating a Polypeptide Matrix Metalloproteinase-9 Inhibitor from Lupinus albus Seeds

by Joana Mota, Maria E. Figueira, Ricardo B. Ferreira and Ana Lima

Foods 2021, 10(7), 1663; https://doi.org/10.3390/foods10071663 - 19 Jul 2021

Cited by 4 | Viewed by 2538

Abstract

One of the most challenging problems with food-borne bioactive compounds is that there are commonly no cost-effective, generally recognized as safe (GRAS) methods for obtaining gram quantities of their purified forms. Here we aimed at developing a method to isolate deflamin, an oligomeric [...] Read more.

One of the most challenging problems with food-borne bioactive compounds is that there are commonly no cost-effective, generally recognized as safe (GRAS) methods for obtaining gram quantities of their purified forms. Here we aimed at developing a method to isolate deflamin, an oligomeric protein from lupin seeds with anti-inflammatory and anticancer activity through matrix metalloprotease (MMP)-9 inhibition. Our goal was to develop a GRAS method that could be easily up-scalable whilst maintaining deflamin’s activity. A sequential precipitation methodology was developed, using an aqueous extraction, followed by heat denaturation, acid precipitation and solubilization in ethanol. A final precipitation with 90% ethanol yielded a purified protein which was sequenced through mass spectrometry and tested for its MMP inhibitory activity using the Dye-quenched (DQ) gelatin assay and the standard wound healing assay in HT29 cells. The developed method yielded a purified oligomer, which represented 0.1% (w/w) of total dry seed weight and was positively confirmed to be deflamin. It further showed to effectively reduce MMP-9 gelatinolytic activity as well as colon cancer cell migration, hence corroborating the effectiveness of our method. Overall, this is the first reported method for isolating an MMP-9 inhibitor from legume seeds, which is up-scalable to an industrial level, in a cost-effective manner. Full article

(This article belongs to the Special Issue Extraction, Characterization and Biological Activity of Food Bioactive Compounds)

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14 pages, 1083 KiB

Open AccessArticle

Polyphenolic Characterization of Merlot, Tannat and Syrah Skin Extracts at Different Degrees of Maturity and Anti-Inflammatory Potential in RAW 264.7 Cells

by Nawel Benbouguerra, Josep Valls-Fonayet, Stephanie Krisa, François Garcia, Cédric Saucier, Tristan Richard and Ruth Hornedo-Ortega

Foods 2021, 10(3), 541; https://doi.org/10.3390/foods10030541 - 5 Mar 2021

Cited by 13 | Viewed by 2230

Abstract

(1) Background: Both sensory quality and healthy attributes of Vitis vinifera grapes used for winemaking are closely related with the polyphenolic composition of their skins. (2) Methods: In this study, the polyphenolic characterization (flavan-3-ols, procyanidins, flavonols, stilbenes, anthocyanins) was investigated by ultra performance [...] Read more.

(1) Background: Both sensory quality and healthy attributes of Vitis vinifera grapes used for winemaking are closely related with the polyphenolic composition of their skins. (2) Methods: In this study, the polyphenolic characterization (flavan-3-ols, procyanidins, flavonols, stilbenes, anthocyanins) was investigated by ultra performance liquid chromatography coupled to a triple quadrupole mass spectrometer (UPLC-QqQ-MS). Skins from Vitis vinifera Merlot, Tannat, and Syrah red grape varieties cultivated in the south of France at different stages of ripening in 2018 were used. The anti-inflammatory and the antioxidant potential of the extracts were evaluated by the measure of nitric oxide (NO) and the intracellular reactive oxygen species production (ROS) in lipopolysaccharide (LPS)-stimulated macrophages. (3) Results: 41 polyphenols were quantified in all samples. Generally, the flavan-3-ol and procyanidin content decreased during ripening whereas the anthocyanins and stilbenes increased. In addition, as a novelty of this work, a wide identification and characterization of monomeric and oligomeric stilbenes was assessed by using authentic standards isolated in our laboratory, some of them (parthenocissin A and miyabenol C) reported for the first time in Merlot, Tannat and Syrah cultivars. The before-veraison skin extracts of all studied varieties, exhibited higher NO and ROS productions inhibition (>50%) proving both antioxidant and anti-inflammatory properties. Full article

(This article belongs to the Special Issue Extraction, Characterization and Biological Activity of Food Bioactive Compounds)

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12 pages, 2681 KiB

Open AccessArticle

Combined Metabolome and Transcriptome Profiling Reveal Optimal Harvest Strategy Model Based on Different Production Purposes in Olive

by Guodong Rao, Jianguo Zhang, Xiaoxia Liu, Xue Li and Chenhe Wang

Foods 2021, 10(2), 360; https://doi.org/10.3390/foods10020360 - 7 Feb 2021

Cited by 8 | Viewed by 3501

Abstract

Olive oil has been favored as high-quality edible oil because it contains balanced fatty acids (FAs) and high levels of minor components. The contents of FAs and minor components are variable in olive fruits of different color at harvest time, which render it [...] Read more.

Olive oil has been favored as high-quality edible oil because it contains balanced fatty acids (FAs) and high levels of minor components. The contents of FAs and minor components are variable in olive fruits of different color at harvest time, which render it difficult to determine the optimal harvest strategy for olive oil producing. Here, we combined metabolome, Pacbio Iso-seq, and Illumina RNA-seq transcriptome to investigate the association between metabolites and gene expression of olive fruits at harvest time. A total of 34 FAs, 12 minor components, and 181 other metabolites (including organic acids, polyols, amino acids, and sugars) were identified in this study. Moreover, we proposed optimal olive harvesting strategy models based on different production purposes. In addition, we used the combined Pacbio Iso-seq and Illumina RNA-seq gene expression data to identify genes related to the biosynthetic pathways of hydroxytyrosol and oleuropein. These data lay the foundation for future investigations of olive fruit metabolism and gene expression patterns, and provide a method to obtain olive harvesting strategies for different production purposes. Full article

(This article belongs to the Special Issue Extraction, Characterization and Biological Activity of Food Bioactive Compounds)

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15 pages, 1234 KiB

Open AccessArticle

Profiling of Phenolic Compounds and Triterpene Acids of Twelve Apple (Malus domestica Borkh.) Cultivars

by Elisabeta-Irina Geană, Corina Teodora Ciucure, Roxana Elena Ionete, Alexandru Ciocârlan, Aculina Aricu, Anton Ficai and Ecaterina Andronescu

Foods 2021, 10(2), 267; https://doi.org/10.3390/foods10020267 - 28 Jan 2021

Cited by 21 | Viewed by 4029

Abstract

Apple (Malus domestica Borkh.), a popular and widely cultivated fruit world-wide, contains bioactive compounds responsible for their health benefits. Here we report the amounts of some bioactive compounds: two major triterpenes (oleanolic and ursolic acids) and polyphenols (phenolic acids, flavan-3-ols, flavonoids and [...] Read more.

Apple (Malus domestica Borkh.), a popular and widely cultivated fruit world-wide, contains bioactive compounds responsible for their health benefits. Here we report the amounts of some bioactive compounds: two major triterpenes (oleanolic and ursolic acids) and polyphenols (phenolic acids, flavan-3-ols, flavonoids and t-resveratrol), together with bioactive properties of twelve apple cultivars measured by chromatographic and spectrophotometric methods. Significant variations were found comparing the bioactive potential of the investigated cultivars. High contents of phenolic acids were identified in the Montuan, Golden Delicious and Cretesc cultivars, while the most flavonoid dominant was the Richard cultivar. Starkrimson, Jonatan, Beliy Naliv and Richard cultivars present higher antioxidant capacity. Oleanolic acid ranged from 11 to 83 mg/g apple extract, while ursolic acid ranged from 55 to 436 mg/g apple extract, with higher amounts in Richard and Montuan cultivars. Principal component analysis (PCA) and hierarchical cluster analysis (HCA) allowed the discrimination of apple cultivars depending on polyphenolic and triterpene acids composition. Caffeic acid, gallic acid and epicatechin were identified as the main bioactive compounds in Starkrimson, Jonathan, Beliy Naliv and Richard cultivars, while ursolic and oleanolic acids were identified in high amounts in Richard, Montuan, Golden Delicious, Idared and Beliy Naliv apple cultivars. The results obtained in this study will contribute to the understanding of the bioactive composition of apples as well as the importance of their capitalization to obtain value-added products that promote human health. Full article

(This article belongs to the Special Issue Extraction, Characterization and Biological Activity of Food Bioactive Compounds)

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14 pages, 2952 KiB

Open AccessArticle

Anti-Inflammatory and Antioxidant Activity of Hydroxytyrosol and 3,4-Dihydroxyphenyglycol Purified from Table Olive Effluents

by África Fernández-Prior, Alejandra Bermúdez-Oria, María del Carmen Millán-Linares, Juan Fernández-Bolaños, Juan Antonio Espejo-Calvo and Guillermo Rodríguez-Gutiérrez

Foods 2021, 10(2), 227; https://doi.org/10.3390/foods10020227 - 22 Jan 2021

Cited by 27 | Viewed by 2422

Abstract

New liquid effluents based on the use of acetic acid in the table olive industry make it easier to extract bioactive compounds to be used for food, cosmetic, and pharmaceutical purposes. The use of water acidified with acetic acid or in brine with [...] Read more.

New liquid effluents based on the use of acetic acid in the table olive industry make it easier to extract bioactive compounds to be used for food, cosmetic, and pharmaceutical purposes. The use of water acidified with acetic acid or in brine with or without acetic acid for storing the table olive enhances the extraction of two more active phenolic compounds: hydroxytyrosol (HT) and 3,4-dihydroxyphenylglycol (DHPG). This work has two aims: (1) measure the solubilization of phenolics controlled for two years using more than thirty olive varieties with different ripeness index as a potential source of HT and DHPG, and (2) evaluate the anti-inflammatory activity of the purified phenolics. The effluents with a higher concentration of phenolics were used for the extraction of HT and DHPG in order to evaluate its antioxidant and anti-inflammatory activity in vitro by the determination of pro-inflammatory cytokines such as Human Tumor Necrosis Factor-α (TNF), Interleukin-6 (IL-6), and Interleukin-1β (Il-1β). The anti-inflammatory activity of these phenolic extracts was demonstrated by studying the expression of cytokines by qPCR and the levels of these proteins by enzyme-linked immunosorbent assay (ELISA). Full article

(This article belongs to the Special Issue Extraction, Characterization and Biological Activity of Food Bioactive Compounds)

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25 pages, 2004 KiB

Open AccessEditor’s ChoiceReview

Hydroxytyrosol in Foods: Analysis, Food Sources, EU Dietary Intake, and Potential Uses

by Marta Gallardo-Fernández, Marina Gonzalez-Ramirez, Ana B. Cerezo, Ana M. Troncoso and M. Carmen Garcia-Parrilla

Foods 2022, 11(15), 2355; https://doi.org/10.3390/foods11152355 - 6 Aug 2022

Cited by 31 | Viewed by 4284

Abstract

Hydroxytyrosol (HT) is a phenolic compound with proven biological properties present in a limited number of foods such as table olives, virgin olive oil (VOO) and wines. The present work aims to evaluate the dietary intake of HT in the European (EU) population [...] Read more.

Hydroxytyrosol (HT) is a phenolic compound with proven biological properties present in a limited number of foods such as table olives, virgin olive oil (VOO) and wines. The present work aims to evaluate the dietary intake of HT in the European (EU) population by compiling scattered literature data on its concentration in foods. The consumption of the involved foods was estimated based on the EFSA Comprehensive European Food Consumption Database. The updated average contents of HT are as follows: 629.1, 5.2 and 2.1 µg/g for olives, olive oil and wine, respectively. The HT estimated intake in the European Union (EU) adult population falls within 0.13–6.82 mg/day/person, with table olives and wine being the main contributors. The estimated mean dietary intake of HT in EU countries is 1.97 ± 2.62 mg/day. Greece showed the highest HT intake (6.82 mg/day), while Austria presented the lowest (0.13 mg/day). Moreover, HT is an authorized novel food ingredient in the EU that can be added to different foods. Since the estimated HT intake is substantially low, the use of HT as a food ingredient seems feasible. This opens new possibilities for revalorizing waste products from olive oil and olive production which are rich HT sources. Full article

(This article belongs to the Special Issue Extraction, Characterization and Biological Activity of Food Bioactive Compounds)

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