scholarly journals Recovery of Bioactive Compounds from Strawberry (Fragaria × ananassa) Pomace by Conventional and Pressurized Liquid Extraction and Assessment Their Bioactivity in Human Cell Cultures

Foods ◽  
2021 ◽  
Vol 10 (8) ◽  
pp. 1780
Author(s):  
Milda Pukalskienė ◽  
Audrius Pukalskas ◽  
Lijana Dienaitė ◽  
Simona Revinytė ◽  
Carolina V. Pereira ◽  
...  
Keyword(s):  
Bioactive Compounds ◽  
Nutritional Value ◽  
Antioxidant Activities ◽  
Oxygen Radical ◽  
Fragaria Ananassa ◽  
Functional Ingredients ◽  
Etoh Extract ◽  
Human Cell Cultures ◽  
Solid Liquid ◽  
Value Functional

Pressing strawberries for juice generates large amounts of pomace, containing valuable nutrients and therefore requiring more systematic studies for their valorization. This study compared conventional solid-liquid (SLE) and pressurized liquid (PLE) extractions with ethanol (EtOH) and H2O for the recovery of bioactive compounds from strawberry pomace. The composition and bioactivities of the products obtained were evaluated. Among 15 identified compounds, quercetin-3-glucuronide, kaempferol-3-glucuronide, tiliroside, ellagic, malic, succinic, citric and p-coumaric acids were the most abundant constituents in strawberry pomace extracts. SLE-EtOH and PLE-H2O extracts possessed strong antioxidant capacity in DPPH• and ABTS•+ scavenging and oxygen radical absorbance capacity (ORAC) assays. Cytotoxicity, antiproliferative and cellular antioxidant activities in human cells of PLE-EtOH and PLE-H2O extracts were also evaluated. PLE-EtOH and PLE-H2O extracts possessed strong antioxidant activity, protecting Caco-2 cells upon stress stimuli, while PLE-EtOH extract showed higher antiproliferative activity with no cytotoxicity associated. In general, the results obtained revealed that properly selected biorefining schemes enable obtaining from strawberry pomace high nutritional value functional ingredients for foods and nutraceuticals.

scholarly journals Nutraceutical Oils Produced by Olives and Citrus Peel of Tuscany Varieties as Sources of Functional Ingredients

Molecules ◽  
2018 ◽  
Vol 24 (1) ◽  
pp. 65 ◽  
Author(s):  
Roberta Ascrizzi ◽  
Isabella Taglieri ◽  
Cristina Sgherri ◽  
Guido Flamini ◽  
Monica Macaluso ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Neurodegenerative Diseases ◽  
Essential Oils ◽  
Bioactive Compounds ◽  
Nutritional Value ◽  
Citrus Peel ◽  
Functional Ingredients ◽  
Olive Oils ◽  
Innovative Method ◽  
Citrus Peels

The essential oils extracted from the peels of two Tuscany Citrus of the Massa province have been characterised. Moreover, the flavedo of these species has been used in the production of two Citrus olive oils (COOs) obtained with an innovative method in which the citrus peels are cryomacerated and then pressed with the olives. The presence of functional compounds, such as carotenoids, naringenin and minor phenolics, classifies these COOs as nutraceuticals with the potential to develop enriched foods able to promote a healthy diet. Moreover, the increased presence of tyrosol and hydroxytyrosol, compared to the unflavoured oil, further highlights the nutritional value to the two COOs, being these phenolic compounds recognized as good possible therapeutic candidates for the inhibition of neurodegenerative diseases as the Parkinson’s disease. In this perspective, the citrus peels, rich in bioactive compounds, have been valued transforming their waste nature in an innovative resource.

scholarly journals Eggplant Fruit (Solanum melongena L.) and Bio-Residues as a Source of Nutrients, Bioactive Compounds, and Food Colorants, Using Innovative Food Technologies

2020 ◽  
Vol 11 (1) ◽  
pp. 151
Author(s):  
Gabriel F. Pantuzza Silva ◽  
Eliana Pereira ◽  
Bruno Melgar ◽  
Dejan Stojković ◽  
Marina Sokovic ◽  
...  
Keyword(s):  
Bioactive Compounds ◽  
Nutritional Value ◽  
Unsaturated Fatty Acids ◽  
Solanum Melongena ◽  
Ultrasound Assisted Extraction ◽  
Free Sugars ◽  
Natural Pigments ◽  
Assisted Extraction ◽  
Bioactive Potential ◽  
Solid Liquid

Consumers are very concerned with following a healthy diet, along with some precautions that may influence environmental impact. Solanum melongena L. is one of the most consumed vegetables due to its excellent nutritional value and antioxidant action. Associated with its high consumption, considerable amounts of agro-food wastes are produced. This work targets the valorization of this matrix, through the use of its bio-residues to study the obtention of coloring pigments, applying innovative technologies. Its nutritional value, chemical composition, and bioactive potential were evaluated, and the ultrasound-assisted extraction to obtain coloring pigments of high industrial interest was optimized. Considering the results, low contents of fat and carbohydrates and energy value were evident, as well as the presence of compounds of interest (free sugars, organic acids, unsaturated fatty acids, and phenolic acids). In addition, the antioxidant and antimicrobial potential was detected. Response surface methodology was performed to optimize the extraction of natural pigments, showing a concentration of 11.9 mg/g of anthocyanins/g of extract, applying optimal conditions of time, solvent, and solid/liquid ratio of 0.5 min, 68.2% (v/v) and 5 g/L, respectively. S. melongena proved to be a good source of bioactive compounds and natural pigments, which can generate great interest in the food industry.

scholarly journals Bioactive Compounds, Antioxidant Activity and Growth Behavior in Lettuce Cultivars Grown under Field and Greenhouse Conditions

Proceedings ◽  
2020 ◽  
Vol 70 (1) ◽  
pp. 52
Author(s):  
Melisa Lanza Volpe ◽  
Verónica C. Soto Vargas ◽  
Anabel Morón ◽  
Roxana E. González
Keyword(s):  
Antioxidant Activity ◽  
Bioactive Compounds ◽  
Antioxidant Activities ◽  
Growth Conditions ◽  
Growth Behavior ◽  
Total Phenolic ◽  
Spectrophotometric Methods ◽  
Leafy Greens ◽  
Growing Conditions ◽  
Field Production

Lettuce (Lactuca sativa L.) is one of the most important leafy greens worldwide. The nutritional value of its edible leaf depends on different factors including type and growing conditions. The aim was to determine the bioactive compounds content, antioxidant activity and growth behavior of twenty-two lettuce genotypes, cultivated under field and greenhouse conditions. Total phenolic compound, chlorophylls, carotenoids, anthocyanin contents and antioxidant activities were analyzed by spectrophotometric methods. Data were analyzed by analysis of variance (ANOVA). Significant differences between bioactive compounds, antioxidant activity and growth behavior were found among cultivars and morphological types, for both growth conditions. Carotenoid and chlorophyll content was higher in greenhouse conditions for all genotypes. In field production, butterhead and iceberg lettuces showed lower content of these bioactive compounds. The red-pigmented Falbala cultivar from field production showed the highest level of polyphenols and anthocyanin. Meanwhile, in greenhouse conditions, the oak leaf cultivar Grenadine displayed the highest concentration of these phenolic compounds. The iceberg type lettuce showed the lowest percentages of antioxidant activity in both environments. The results showed the effect of growing conditions and the high variability in lettuce bioactive compounds content and antioxidant activity among the different types.

scholarly journals Antioxidant Activity in Bee Products: A Review

Antioxidants ◽  
2021 ◽  
Vol 10 (1) ◽  
pp. 71
Author(s):  
Marianna Martinello ◽  
Franco Mutinelli
Keyword(s):  
Analytical Methods ◽  
Nutritional Value ◽  
Royal Jelly ◽  
Antioxidant Activities ◽  
Natural Antioxidants ◽  
Bioactive Substances ◽  
Current State ◽  
Wide Range ◽  
Ancient Times ◽  
Antioxidant Characteristics

Bee products have been used since ancient times both for their nutritional value and for a broad spectrum of therapeutic purposes. They are deemed to be a potential source of natural antioxidants that can counteract the effects of oxidative stress underlying the pathogenesis of many diseases. In view of the growing interest in using bioactive substances from natural sources to promote health and reduce the risk of developing certain illnesses, this review aims to update the current state of knowledge on the antioxidant capacity of bee products such as honey, pollen, propolis, beeswax, royal jelly and bee venom, and on the analytical methods used. The complex, variable composition of these products and the multitude of analytical methods used to study their antioxidant activities are responsible for the wide range of results reported by a plethora of available studies. This suggests the need to establish standardized methods to more efficiently evaluate the intrinsic antioxidant characteristics of these products and make the data obtained more comparable.

scholarly journals Antioxidant Effects of Schisandra chinensis Fruits and Their Active Constituents

Antioxidants ◽  
2021 ◽  
Vol 10 (4) ◽  
pp. 620
Author(s):  
Dalia M. Kopustinskiene ◽  
Jurga Bernatoniene
Keyword(s):  
Alternative Medicine ◽  
Bioactive Compounds ◽  
Antioxidant Activities ◽  
Polyphenolic Compounds ◽  
Schisandra Chinensis ◽  
Aging Effects ◽  
Fruit Extract ◽  
Active Constituents ◽  
Pathological Conditions ◽  
Antioxidant Effects

Schisandra chinensis Turcz. (Baill.) fruits, their extracts, and bioactive compounds are used in alternative medicine as adaptogens and ergogens protecting against numerous neurological, cardiovascular, gastrointestinal, liver, and skin disorders. S. chinensis fruit extracts and their active compounds are potent antioxidants and mitoprotectors exerting anti-inflammatory, antiviral, anticancer, and anti-aging effects. S. chinensis polyphenolic compounds—flavonoids, phenolic acids and the major constituents dibenzocyclooctadiene lignans are responsible for the S. chinensis antioxidant activities. This review will focus on the direct and indirect antioxidant effects of S. chinensis fruit extract and its bioactive compounds in the cells during normal and pathological conditions.

Bioactive compounds and antioxidant activities of Brazilian hop ( Humulus lupulus L.) extracts

2019 ◽  
Vol 55 (1) ◽  
pp. 340-347 ◽  
Author(s):  
Aline da Rosa Almeida ◽  
Matheus Vinícius de Oliveira Brisol Maciel ◽  
Michelle Heck Machado ◽  
Giovana Carolina Bazzo ◽  
Rafael Dutra Armas ◽  
...  
Keyword(s):  
Bioactive Compounds ◽  
Antioxidant Activities ◽  
Humulus Lupulus ◽  
Humulus Lupulus L

scholarly journals Organic Bee Pollen: Botanical Origin, Nutritional Value, Bioactive Compounds, Antioxidant Activity and Microbiological Quality

Molecules ◽  
2012 ◽  
Vol 17 (7) ◽  
pp. 8359-8377 ◽  
Author(s):  
Xesús Feás ◽  
M. Pilar Vázquez-Tato ◽  
Leticia Estevinho ◽  
Julio A. Seijas ◽  
Antonio Iglesias
Keyword(s):  
Antioxidant Activity ◽  
Bioactive Compounds ◽  
Nutritional Value ◽  
Microbiological Quality ◽  
Botanical Origin ◽  
Bee Pollen

Bioactive Compounds, High Performance Liquid Chromatography Screening of Phenolic Compounds, and Antioxidant Potential Activity of Saffron (Crocus sativus L.)

2021 ◽  
Vol 15 (5) ◽  
pp. 700-704
Author(s):  
Mohammed Saeed Alkaltham ◽  
Khizar Hayat ◽  
Mohammed Asif Ahmed ◽  
Ahmad Mohammad Salamatullah ◽  
Rokayya Sami ◽  
...  
Keyword(s):  
Saudi Arabia ◽  
Bioactive Compounds ◽  
High Performance ◽  
Antioxidant Activities ◽  
Reducing Power ◽  
Saudi Arabian ◽  
Crocus Sativus ◽  
Potential Activity ◽  
Different Origins ◽  
Crocus Sativus L

Saffron (Crocus sativus L) has been widely used for many therapeutic purposes such as a pain reliever, inflammation cure due to the highly bioactive compounds, and antioxidant activities. The effect of boiling time (5, 10, and 15 min) was investigated on the bioactive compounds of saffron samples from different origins (Spain, Saudi Arabia, and Afghanistan). Depending on the origin of the saffron sample, the extraction time showed a different effect on their total polyphenol content (TPC). The highest TPC was noted in saffron from Spain boiled for 10 min (45.01 mg GAE/g DW), followed by the sample from Saudi Arabia (44.03 mg GAE/g DW) and Afghanistan (43.54 mg GAE/g DW) boiled for 15 min, respectively. The Spanish saffron extracted for 10 min significantly (p < 0.05) exhibited the highest total flavonoid content (TFC) (12.26 mg CE/g DW), while the Saudi saffron extracted for 5 min (6.06 mg CE/g DW) showed the lowest range among all the samples. There were no significant differences among the reducing power of Saudi Arabian saffron extracted for 10 min, and Spanish saffron extracted for 5 and 15 min, respectively. The reducing power of saffron samples echoed the results of the TPC and TFC. 1,2-DHB (dihydroxy benzene), chlorogenic acid, caffeic acid are increased upon the increase of boiling time in Saudi Arabian saffron samples. In a word, 10 min and 15 min boiling times achieved the best extraction for Spanish saffron followed by Saudi and Afghani saffron samples, respectively.

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