CHARACTERIZATION OF HEALTH-PROMOTING POLYMETHOXYLATED FLAVONES FROM JAMAICAN AND MEXICAN CITRUS PEELS

2009 ◽  
pp. 511-514
Author(s):  
C.O. Green ◽  
A.O. Wheatley ◽  
A.U. Osagie ◽  
L.L. Dilworth ◽  
E.Y.ST.A. Morrison ◽  
...  
Keyword(s):  
Citrus Peels ◽  
Health Promoting ◽  
Polymethoxylated Flavones

scholarly journals Gut microbiota profiles and characterization of cultivable fungal isolates in IBS patients

2021 ◽  
Author(s):  
Piero Sciavilla ◽  
Francesco Strati ◽  
Monica Di Paola ◽  
Monica Modesto ◽  
Francesco Vitali ◽  
...  
Keyword(s):  
Candida Albicans ◽  
Gut Microbiota ◽  
Healthy Subjects ◽  
Fungal Isolates ◽  
Key Points ◽  
Health Promoting ◽  
Irritable Bowel

Abstract Studies so far conducted on irritable bowel syndrome (IBS) have been focused mainly on the role of gut bacterial dysbiosis in modulating the intestinal permeability, inflammation, and motility, with consequences on the quality of life. Limited evidences showed a potential involvement of gut fungal communities. Here, the gut bacterial and fungal microbiota of a cohort of IBS patients have been characterized and compared with that of healthy subjects (HS). The IBS microbial community structure differed significantly compared to HS. In particular, we observed an enrichment of bacterial taxa involved in gut inflammation, such as Enterobacteriaceae, Streptococcus, Fusobacteria, Gemella, and Rothia, as well as depletion of health-promoting bacterial genera, such as Roseburia and Faecalibacterium. Gut microbial profiles in IBS patients differed also in accordance with constipation. Sequence analysis of the gut mycobiota showed enrichment of Saccharomycetes in IBS. Culturomics analysis of fungal isolates from feces showed enrichment of Candida spp. displaying from IBS a clonal expansion and a distinct genotypic profiles and different phenotypical features when compared to HS of Candida albicans isolates. Alongside the well-characterized gut bacterial dysbiosis in IBS, this study shed light on a yet poorly explored fungal component of the intestinal ecosystem, the gut mycobiota. Our results showed a differential fungal community in IBS compared to HS, suggesting potential for new insights on the involvement of the gut mycobiota in IBS. Key points • Comparison of gut microbiota and mycobiota between IBS and healthy subjects • Investigation of cultivable fungi in IBS and healthy subjects • Candida albicans isolates result more virulent in IBS subjects compared to healthy subjects

scholarly journals Optimization of extraction methods for characterization of phenolic compounds in apricot fruit (Prunus armeniaca)

2019 ◽  
Vol 10 (10) ◽  
pp. 6492-6502
Author(s):  
Lisard Iglesias-Carres ◽  
Anna Mas-Capdevila ◽  
Francisca Isabel Bravo ◽  
Cinta Bladé ◽  
Anna Arola-Arnal ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Extraction Methods ◽  
Prunus Armeniaca ◽  
Health Promoting

Fruits are rich in phenolic compounds with health-promoting activities.

A review of chemical constituents and health-promoting effects of citrus peels

2021 ◽  
pp. 130585
Author(s):  
Na Liu ◽  
Xia Li ◽  
Ping Zhao ◽  
Xueqian Zhang ◽  
Ou Qiao ◽  
...  
Keyword(s):  
Chemical Constituents ◽  
Citrus Peels ◽  
Health Promoting

Production and Characterization of Bacterial Cellulose from Citrus Peels

2018 ◽  
Vol 10 (8) ◽  
pp. 2165-2175 ◽  
Author(s):  
Melih Güzel ◽  
Özlem Akpınar
Keyword(s):  
Bacterial Cellulose ◽  
Citrus Peels

CHARACTERIZATION OF ACTIVE COMPOUNDS FROM CITRUS PEELS BY-PRODUCTS USING CHROMATOGRAPHIC AND OPTIC METHODS

2017 ◽  
Vol 31 (2) ◽  
pp. 41-47
Author(s):  
Cristina Mihali ◽  
◽  
Thomas Dippong ◽  
Anca Dumuţa ◽  
◽  
...  
Keyword(s):  
Visible Region ◽  
Citrus Fruit ◽  
Volatile Oils ◽  
Complex Composition ◽  
Citrus Peels ◽  
Layer Chromatography ◽  
Derivatives Of ◽  
By Products ◽  
Extracting Agents

Citrus fruits such as orange, grapefruit, lemon and other citrus fruit are widely cultivated and processed generating large amounts of by-products. Citrus peels contain various compounds of economic importance such as volatile oils, flavonoids, polyphenols, carotenoids etc. It is essential to valorize the wastes of citrus processing. In this purpose, peels of orange, grapefruit and lemon, fresh and dried were subjected to extraction using trichloromethane and dichloromethane as extracting agents and analyzed by thin layer chromatography on silica gel plates. Visualization at 366 nm and 254 nm showed a complex composition of extracts that contain terpenes, oxygen heterocyclic substances derivatives of coumarin and carotenoids. The UV-VIS spectra of the extracts were recorded showing absorption in UV and Visible region.

Characterization of polymethoxyflavone demethylation during drying processes of citrus peels

2019 ◽  
Vol 10 (9) ◽  
pp. 5707-5717 ◽  
Author(s):  
Huijuan Zhang ◽  
Guifang Tian ◽  
Chengying Zhao ◽  
Yanhui Han ◽  
Christina DiMarco-Crook ◽  
...  
Keyword(s):  
Citrus Peel ◽  
Citrus Peels ◽  
First Time ◽  
As Effects

First time to report mechanisms of polymethoxyflavone demethylation during citrus peel drying, as well as effects of different drying processes.

scholarly journals Characterization of Polyphenolic Compounds in Unripe Chinotto (Citrus myrtifolia) Fruit by HPLC/PDA/ESI/MS-MS

2011 ◽  
Vol 6 (12) ◽  
pp. 1934578X1100601 ◽  
Author(s):  
Monica Scordino ◽  
Leonardo Sabatino ◽  
Adalgisa Belligno ◽  
Giacomo Gagliano
Keyword(s):  
Soft Drink ◽  
Polyphenolic Compounds ◽  
Relative Distribution ◽  
Lower Content ◽  
Esi Ms ◽  
Negative Mode ◽  
Polymethoxylated Flavones ◽  
Unripe Fruits

The flavonoid and furocoumarin composition was investigated of peel and pulp tissues of unripe fruits of Citrus myrtifolia Rafinesque, an ingredient of the popular soft drink “chinotto”. Compound separation and identification was made using an HPLC-PDA detector coupled to ESI/MS/MS in positive and negative mode. Eighteen compounds (3-hydroxy-3-methylglutaryl-, C- and O-glycosyl flavonoids, furocoumarins and polymethoxylated flavones) were identified and quantified. Data indicated that the overall amount of flavonoids and furocoumarins in peel was higher than in the pulp, even though their relative distribution did not significantly change, apart from a different distribution of flavones and a lower content of naringin in the peel.

scholarly journals Characterization of Buckwheat Beverages Fermented with Lactic Acid Bacterial Cultures and Bifidobacteria

Foods ◽  
2020 ◽  
Vol 9 (12) ◽  
pp. 1771
Author(s):  
Ewa Kowalska ◽  
Małgorzata Ziarno
Keyword(s):  
Lactic Acid ◽  
Starter Cultures ◽  
Refrigerated Storage ◽  
Biochemical Activity ◽  
Potential Health ◽  
Ph Values ◽  
Viable Cells ◽  
Health Promoting

This study aimed to examine the effect of four different industrial starter cultures containing lactic acid bacteria (LAB) and bifidobacteria on selected characteristics of beverages prepared from buckwheat and stored at 4 °C for 28 days. This study included the determination of pH during fermentation and during refrigerated storage, determination of the number of LAB and bifidobacteria, and chromatographic analysis of carbohydrates. This study showed that the tested starter cultures effectively fermented the buckwheat beverage. There was a sufficient number of viable cells in the starter microflora for the obtained beverages to exhibit potential health-promoting properties. Beverages had stable pH values during refrigerated storage. The stored beverages showed changes in the content of selected carbohydrates, which indicates the constant biochemical activity of the present starter microflora. This study provides useful references on the metabolism of LAB in plant-based beverages.

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