Roles of citrus secondary metabolites in tree and fruit defence against pests and pathogens

Plants have evolved several mechanisms to protect themselves from different biotic and abiotic challenges, including pest and pathogen attacks. One of the most important mechanisms is the secondary metabolites (SM) (terpenes, phenolics and nitrogen/sulphur-containing compounds). The plants have synthesised a diverse group of compounds in different concentrations (mostly in very small quantities) and have important roles in plant defence, survival, adaptation, and reproduction. Citrus crops are among the most essential cultivated fruit groups and are rich in terpenoids and phenolics. Besides the well-known benefits of these compounds on human health, they have a significant role in plant/fruit defence against biotic and abiotic challenges. This review aims to highlight the importance of these compounds (such as limonene, citral, saponin, hesperidin, quercetin, tangeritine, caffeic acid, p-coumaric acid, scoparone, etc.) and discuss their roles in tree and fruit defence against pests and pathogens. In today’s world, where there is an essential human impact on nature, a need is raised to reduce pesticides against pests and pathogens. Therefore, understanding the roles of these SM and their induction is believed to have a significant positive impact on the production and/or storage of horticultural crops and may help reduce the use of synthetic agrochemicals. In line with this information, present review was aimed to provide a background information for researchers, farmers, horticulturalists and technology developers about the potential benefits of SM on plant/fruit defence and a guideline about their induction.

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Lycopene alleviates sulfamethoxazole-induced hepatotoxicity in grass carp (Ctenopharyngodon idellus) via suppression of oxidative stress, inflammation and apoptosis

Food & Function ◽

10.1039/d0fo01638a ◽

2020 ◽

Vol 11 (10) ◽

pp. 8547-8559

Author(s):

Hongjing Zhao ◽

Yu Wang ◽

Mengyao Mu ◽

Menghao Guo ◽

Hongxian Yu ◽

...

Keyword(s):

Oxidative Stress ◽

Secondary Metabolites ◽

Human Health ◽

Grass Carp ◽

Aquatic Environment ◽

Ctenopharyngodon Idellus

Antibiotics are used worldwide to treat diseases in humans and other animals; most of them and their secondary metabolites are discharged into the aquatic environment, posing a serious threat to human health.

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Secondary Metabolites from Enzymatic Oxidation of Caffeic Acid with Pancreatic Lipase Inhibitory Activity

Journal of the Korean Society of Food Science and Nutrition ◽

10.3746/jkfn.2015.44.12.1912 ◽

2015 ◽

Vol 44 (12) ◽

pp. 1912-1917

Author(s):

Tae Hoon Kim ◽

Myoung Kwon Kim

Keyword(s):

Secondary Metabolites ◽

Caffeic Acid ◽

Pancreatic Lipase ◽

Inhibitory Activity ◽

Enzymatic Oxidation

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A Simple Method for Evaluating the Bioactive Phenolic Compounds’ Presence in Brazilian Craft Beers

Molecules ◽

10.3390/molecules26164716 ◽

2021 ◽

Vol 26 (16) ◽

pp. 4716

Author(s):

Marcelo Coelho Silva ◽

Jeancarlo Pereira dos Anjos ◽

Lilian Lefol Nani Guarieiro ◽

Bruna A. Souza Machado

Keyword(s):

Phenolic Compounds ◽

Caffeic Acid ◽

Good Accuracy ◽

Limit Of Detection ◽

Coumaric Acid ◽

Simple Method ◽

Craft Beer ◽

Extraction Step ◽

Satisfactory Precision ◽

Craft Beers

There are a significant number of analytical methodologies employing different techniques to determine phenolic compounds in beverages. However, these methods employ long sample preparation processes and great time consumption. The aim of this paper was the development of a simple method for evaluating the phenolic compounds’ presence in Brazilian craft beers without a previous extraction step. Catechin, caffeic acid, epicatechin, p-coumaric acid, hydrated rutin, trans-ferulic acid, quercetin, kaempferol, and formononetin were analyzed in fifteen different craft beers. The method showed good linearity (R2 ≥ 0.9966). The limit of detection ranged from 0.08 to 0.83 mg L−1, and limits of quantification were between 0.27 and 2.78 mg L−1. The method showed a satisfactory precision (RSD ≤ 16.2%). A good accuracy was obtained by the proposed method for all phenolic compounds in craft beer (68.6% ˂ accuracy ˂ 112%). Catechin showed higher concentrations (up to 124.8 mg L−1) in the samples, followed by epicatechin (up to 51.1 mg L−1) and caffeic acid (up to 8.13 mg L−1). Rutin and formononetin were observed in all analyzed samples (0.52 mg L−1 to 2.40 mg L−1), and kaempferol was less present in the samples. The presence of plant origin products was determinant for the occurrence of the highest concentrations of phenolic compounds in Brazilian craft beers.

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Relationships Between the Content of Phenolic Compounds and the Antioxidant Activity of Polish Honey Varieties as a Tool for Botanical Discrimination

Molecules ◽

10.3390/molecules26061810 ◽

2021 ◽

Vol 26 (6) ◽

pp. 1810

Author(s):

Monika Kędzierska-Matysek ◽

Małgorzata Stryjecka ◽

Anna Teter ◽

Piotr Skałecki ◽

Piotr Domaradzki ◽

...

Keyword(s):

Principal Component Analysis ◽

Antioxidant Activity ◽

Phenolic Compounds ◽

Caffeic Acid ◽

Principal Component ◽

Total Content ◽

Component Analysis ◽

Total Phenolic ◽

Hydroxybenzoic Acid ◽

Coumaric Acid

The study compared the content of eight phenolic acids and four flavonoids and the antioxidant activity of six Polish varietal honeys. An attempt was also made to determine the correlations between the antioxidant parameters of the honeys and their polyphenol profile using principal component analysis. Total phenolic content (TPC), total flavonoid content (TFC), antioxidant activity (ABTS) and reduction capacity (FRAP) were determined spectrophotometrically, and the phenolic compounds were determined using high-performance liquid chromatography (HPLC). The buckwheat honeys showed the strongest antioxidant activity, most likely because they had the highest concentrations of total phenols, total flavonoids, p-hydroxybenzoic acid, caffeic acid, p-coumaric acid, vanillic acid and chrysin. The principal component analysis (PCA) of the data showed significant relationships between the botanic origin of the honey, the total content of phenolic compounds and flavonoids and the antioxidant activity of the six Polish varietal honeys. The strongest, significant correlations were shown for parameters of antioxidant activity and TPC, TFC, p-hydroxybenzoic acid, caffeic acid and p-coumaric acid. Analysis of four principal components (explaining 86.9% of the total variance), as a classification tool, confirmed the distinctiveness of the Polish honeys in terms of their antioxidant activity and content of phenolic compounds.

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METABOLISM OF PHENYLPROPANOID COMPOUNDS IN SALVIA: II. BIOSYNTHESIS OF PHENOLIC CINNAMIC ACIDS

Canadian Journal of Biochemistry and Physiology ◽

10.1139/y59-057 ◽

1959 ◽

Vol 37 (1) ◽

pp. 537-547 ◽

Cited By ~ 20

Author(s):

D. R. McCalla ◽

A. C. Neish

Keyword(s):

Caffeic Acid ◽

Phenolic Acids ◽

Cinnamic Acid ◽

Shikimic Acid ◽

Sinapic Acid ◽

Coumaric Acid ◽

Cinnamic Acids ◽

Phenyllactic Acid ◽

Salvia Splendens ◽

Specific Activities

p-Coumaric, caffeic, ferulic, and sinapic acids were found to occur in Salvia splendens Sello in alkali-labile compounds of unknown constitution. A number of C14-labelled compounds were administered to leafy cuttings of salvia and these phenolic acids were isolated after a metabolic period of several hours and their specific activities measured. Cinnamic acid, dihydrocinnamic acid, L-phenylalanine, and (−)-phenyllactic acid were found to be good precursors of the phenolic acids. D-Phenylalanine, L-tyrosine, and (+)-phenyllactic acid were poor precursors. A kinetic study of the formation of the phenolic acids from L-phenylalanine-C14 gave data consistent with the view that p-coumaric acid → caffeic acid → ferulic acid → sinapic acid, and that these compounds can act as intermediates in lignification. Feeding of C14-labelled members of this series showed that salvia could convert any one to a more complex member of the series but not so readily to a simpler member. Caffeic acid-β-C14 was obtained from salvia after the feeding of L-phenylalanine-β-C14 or cinnamic acid-β-C14, and caffeic acid labelled only in the ring was obtained after feeding generally labelled shikimic acid.

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The nutritional use of millet grain for food and feed: a review

Agriculture & Food Security ◽

10.1186/s40066-020-00282-6 ◽

2021 ◽

Vol 10 (1) ◽

Author(s):

Z. M. Hassan ◽

N. A. Sebola ◽

M. Mabelebele

Keyword(s):

Phenolic Compounds ◽

Human Health ◽

Pearl Millet ◽

Egg Production ◽

Positive Impact ◽

The Body ◽

Broiler Performance ◽

Food And Feed ◽

High Antioxidant Activity ◽

Positive Effect

AbstractWorldwide, millets are regarded as a significant grain, however, they are the least exploited. Millet grain is abundant in nutrients and health-beneficial phenolic compounds, making it suitable as food and feed. The diverse content of nutrients and phenolic compounds present in finger and pearl millet are good indicators that the variety of millet available is important when selecting it for use as food or feed. The phenolic properties found in millets compromise phenolic acids, flavonoids, and tannins, which are beneficial to human health. Moreover, finger millet has an exceptionally unique, more abundant, and diverse phenolic profile compared to pearl millet. Research has shown that millet phenolic properties have high antioxidant activity. The presence of phytochemicals in millet grains has positive effect on human health by lowering the cholesterol and phytates in the body. The frantic demands on maize and its uses in multiple industries have merited the search for alternative grains, to ease the pressure. Substitution of maize with pearl and finger millets in the diets of different animals resulted in positive impact on the performance. Including these grains in the diet may improve health and decrease the risks of diseases. Pearl millet of 50% or more can be used in broiler diets without adversely affecting broiler performance or egg production. Of late, millet grain has been incorporated in other foods and used to make traditional beverages. Thus, the core aim of this review is to provide insight and comprehension about the nutritional and phenolic status of millets and their impact on human and livestock.

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Ways to improve the market of green agricultural products in Ukraine

Food Industry Economics ◽

10.15673/fie.v12i2.1735 ◽

2020 ◽

Vol 12 (2) ◽

Author(s):

O. Yevtushevska ◽

L. Holovachenko ◽

J. Rudnichenko

Keyword(s):

Human Health ◽

Large Scale ◽

Positive Impact ◽

High Standard ◽

Scientific Work ◽

Environmental Safety ◽

Standard Of Living ◽

Natural Reproduction ◽

Acti Vity ◽

Livestock Products

Human has been influencing the environment since ancient times, but never has this impact been asintense as in the last century. The use of natural resources is currently occurring at such a large scale and atsuch a rapid rate that the natural reproduction of the environments used is not ensured. As a result, the mu ltifaceted centuries-old human activity has left deep traces on the modern soil and vegetation, air and waterenvironment, wildlife. Today, more and more consumers in the world are aware of the benefits and preferproducts that have a positive impact on the environment and human health. The environmental safety ofagri-food products, whether it is finished products, crop products or livestock products, is a global issue, as itcovers not only human health but also the country's economy. The standard of living of citizens, social acti vity of the person depend on quality of production, and also there is an influence on demographic aspect ofhis existence. Therefore, to ensure a high standard of living, the state must pay more attention to the environmental safety of finished products. The scientific work investigates and highlights the features and currentstate of the market for clean products in Ukraine, determines the level of populations attitude to organicproducts, outlines ways to improve the market for organic products in Ukraine.

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