Plant Foods for Human Nutrition最新文献_第9页

Estimation of Advanced Glycation End Products in Selected Foods and Beverages by Spectrofluorimetry and ELISA 用荧光光谱法和酶联免疫吸附法测定部分食品和饮料中的高级糖化终产物

IF 4 2区农林科学

Plant Foods for Human Nutrition Pub Date : 2024-04-12 DOI: 10.1007/s11130-024-01173-y

Alekhya Gottumukkala, Devindra Shakappa

{"title":"Estimation of Advanced Glycation End Products in Selected Foods and Beverages by Spectrofluorimetry and ELISA","authors":"Alekhya Gottumukkala, Devindra Shakappa","doi":"10.1007/s11130-024-01173-y","DOIUrl":"https://doi.org/10.1007/s11130-024-01173-y","url":null,"abstract":"Advanced glycation end products (AGEs) are formed within the body as a part of normal metabolism and are also the by-products of cooking food. The elevated levels of AGEs in the body are considered pathogenic. The modern diets contain high levels of AGEs which are getting incorporated into the body AGEs pool and contribute to post-diabetic and age-related complications. The objective of the present study is to estimate the cross-linked AGEs (AGE-fluorescence) and the more stable carboxymethyl-lysine (CML) by spectrofluorimetry and ELISA in 58 kinds of foods in India. It was evident from the results that the foods cooked at higher temperatures showed high levels of AGEs. Among the studied foods, the highest fluorescence was observed in Biscuits 2 (362 AU), and the highest level of carboxymethyl lysine (CML) was found in Soya milk (659.3 ng/g). However, there was less correlation between the AGE-fluorescence and the CML content of the food samples. Processed food such as tomato sauce, chilli sauce, and cheese, along with western foods like chicken nuggets, pizza, and biscuits like Biscuits 2, are known to contain high levels of AGEs. In the present study a preliminary database of AGE-fluorescence and CML content of 58 foods was developed, which is the first attempt among Indian foods. Furthermore, elaborated database can be developed including maximum consumed foods in India which will help in suggesting a better diet for the diabetic population.","PeriodicalId":20092,"journal":{"name":"Plant Foods for Human Nutrition","volume":"7 1","pages":""},"PeriodicalIF":4.0,"publicationDate":"2024-04-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140568904","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Characterization, Bioaccesibility and Antioxidant Activities of Phenolic Compounds Recovered from Yellow pea (Pisum sativum) Flour and Protein Isolate 从黄豌豆（Pisum sativum）面粉和蛋白分离物中回收的酚类化合物的特性、生物可及性和抗氧化活性

IF 4 2区农林科学

Plant Foods for Human Nutrition Pub Date : 2024-04-11 DOI: 10.1007/s11130-024-01172-z

María Agustina Cipollone, Ariel Fontana, Susan García Fillería, Valeria A. Tironi

{"title":"Characterization, Bioaccesibility and Antioxidant Activities of Phenolic Compounds Recovered from Yellow pea (Pisum sativum) Flour and Protein Isolate","authors":"María Agustina Cipollone, Ariel Fontana, Susan García Fillería, Valeria A. Tironi","doi":"10.1007/s11130-024-01172-z","DOIUrl":"https://doi.org/10.1007/s11130-024-01172-z","url":null,"abstract":"This study focused on studying the bioaccesible phenolic compounds (PCs) from yellow pea flour (F) and protein isolate (I). Total phenolic contents (TPC), PCs composition and antioxidant activities were analysed in ethanol 60% extracts obtained by applying ultrasound assisted extraction (UAE, 15 min/40% amplitude). The preparation of I under alkaline conditions and the elimination of some soluble components at lower pH produced a change of PCs profile and antioxidant activity. After simulated gastrointestinal digestion (SGID) of both ingredients to obtain the digests FD and ID, notable changes in the PCs concentration and profiles could be demonstrated. FD presented a higher ORAC activity than ID (IC50 = 0.022 and 0.039 mg GAE/g dm, respectively), but lower ABTS•+ activity (IC50 = 0.8 and 0.3 mg GAE/g dm, respectively). After treatment with cholestyramine of extracts from FD and ID in order to eliminate bile salts and obtain the bioaccesible fractions FDb and IDb, ROS scavenging in H2O2-induced Caco2-TC7 cells was evaluated, registering a greater activity for ID respect to FD (IC50 = 0.042 and 0.017 mg GAE/mL, respectively). These activities could be attributed to the major bioaccesible PCs: OH-tyrosol, polydatin, trans-resveratrol, rutin, (-)-epicatechin and (-)-gallocatechin gallate for FD; syringic (the most concentrated) and ellagic acids, trans-resveratrol, and (-)-gallocatechin gallate for ID, but probably other compounds such as peptides or amino acids can also contribute.","PeriodicalId":20092,"journal":{"name":"Plant Foods for Human Nutrition","volume":"27 1","pages":""},"PeriodicalIF":4.0,"publicationDate":"2024-04-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140568785","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Kombucha as a Health-Beneficial Drink for Human Health 昆布茶是有益于人类健康的饮料

IF 4 2区农林科学

Plant Foods for Human Nutrition Pub Date : 2024-04-11 DOI: 10.1007/s11130-024-01169-8

Ramona Massoud, Reyhaneh Jafari, Kianoush Khosravi-Darani

引用次数: 0

Comparison of Metabolic Profiles of Fruits of Arctium lappa, Arctium minus, and Arctium tomentosum 牛蒡、小牛蒡和柿牛蒡果实的代谢特征比较

IF 4 2区农林科学

Plant Foods for Human Nutrition Pub Date : 2024-04-08 DOI: 10.1007/s11130-024-01175-w

Milan Malaník, Veronika Farková, Jitka Křížová, Alice Kresová, Karel Šmejkal, Tomáš Kašparovský, Kateřina Dadáková

{"title":"Comparison of Metabolic Profiles of Fruits of Arctium lappa, Arctium minus, and Arctium tomentosum","authors":"Milan Malaník, Veronika Farková, Jitka Křížová, Alice Kresová, Karel Šmejkal, Tomáš Kašparovský, Kateřina Dadáková","doi":"10.1007/s11130-024-01175-w","DOIUrl":"https://doi.org/10.1007/s11130-024-01175-w","url":null,"abstract":"Metabolites of the edible and medicinal plant Arctium have been shown to possess beneficial activities. The phytochemical profile of Arctium lappa is well-explored and its fruits are known to contain mainly lignans, fatty acids, and sterols. But the fruits of other Arctium species have not been thoroughly investigated. Therefore, this study compares the metabolic profiles of the fruits of A. lappa, Arctium tomentosum, and Arctium minus. Targeted metabolomics led to the putative identification of 53 metabolites in the fruit extracts, the majority of these being lignans and fatty acids. Quantification of the major lignans showed that the year of collection had a significant effect on the lignan content. Furthermore, A. lappa fruits contained lesser amounts of arctigenin but greater amounts of arctigenin glycoside than A. minus fruits. Regarding the profile of fatty acids, A. minus fruits differed from the others in the presence of linolelaidic acid.<h3 data-test=\"abstract-sub-heading\">Graphical Abstract</h3>\u0000","PeriodicalId":20092,"journal":{"name":"Plant Foods for Human Nutrition","volume":"16 1","pages":""},"PeriodicalIF":4.0,"publicationDate":"2024-04-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140568908","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Bioaccessibility and Antioxidant Capacity of Grape Seed and Grape Skin Phenolic Compounds After Simulated In Vitro Gastrointestinal Digestion 葡萄籽和葡萄皮酚类化合物在模拟体外胃肠消化后的生物可及性和抗氧化能力

IF 4 2区农林科学

Plant Foods for Human Nutrition Pub Date : 2024-03-19 DOI: 10.1007/s11130-024-01164-z

Edurne Elejalde, María Carmen Villarán, Argitxu Esquivel, Rosa María Alonso

{"title":"Bioaccessibility and Antioxidant Capacity of Grape Seed and Grape Skin Phenolic Compounds After Simulated In Vitro Gastrointestinal Digestion","authors":"Edurne Elejalde, María Carmen Villarán, Argitxu Esquivel, Rosa María Alonso","doi":"10.1007/s11130-024-01164-z","DOIUrl":"https://doi.org/10.1007/s11130-024-01164-z","url":null,"abstract":"Grapes present recognized beneficial effects on human health due to their polyphenolic composition. The grape overproduction together with the wine sales down and the world socioeconomic situation makes the wine grape valorization a promising strategy to give an added-value to this natural product. The objective of the present work was to study the influence of in vitro gastrointestinal digestion on antioxidant capacity and polyphenolic profile of skin and seed extracts of different grape varieties (Tempranillo, Graciano, Maturana tinta and Hondarrabi zuri). After in vitro gastrointestinal digestion, total phenolic content (TPC) of seed polyphenolic extracts decreased significantly for all the varieties. The highest decrease was for Tempranillo going from 108 ± 9 to 50 ± 3 mg / g dry matter (dm). This variety also showed the highest decrease of 90% in antioxidant capacity. However, for all the skin polyphenolic extracts there was an increase in TPC. The highest variation was also for Tempranillo. It varied from 10.1 ± 0.8 to 55.1 ± 0.9 mg / g dm. Among red varieties Tempranillo skin polyphenolic extract showed the lowest undigested anthocyanin content but the highest bioaccessibility index (BI) of 77%. For flavanols, flavonols and procyanidins the seed polyphenolic extracts showed a BI at the intestinal phase between 11% for (+)-epicatechin gallate to 130% procyanidin A2. The results of this study suggest that grape skin extracts and grape seed extracts are a reliable source of bioaccessible antioxidant polyphenols, to be used for the development of antioxidant supplements with specific functionalities depending on the grape variety.","PeriodicalId":20092,"journal":{"name":"Plant Foods for Human Nutrition","volume":"84 1","pages":""},"PeriodicalIF":4.0,"publicationDate":"2024-03-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140173128","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Looking for a Novel Vegan Protein Supplement from Faba Bean, Lupine, and Soybean: a Dietary and Industrial Standpoint. 从蚕豆、羽扇豆和大豆中寻找一种新的纯素蛋白质补充剂:从饮食和工业的角度来看。

IF 4 2区农林科学

Plant Foods for Human Nutrition Pub Date : 2024-03-01 Epub Date: 2023-12-07 DOI: 10.1007/s11130-023-01125-y

Hend A Hamed, Walaa Kobacy, Elsayed A Mahmoud, Mennatallah M A El-Geddawy

{"title":"Looking for a Novel Vegan Protein Supplement from Faba Bean, Lupine, and Soybean: a Dietary and Industrial Standpoint.","authors":"Hend A Hamed, Walaa Kobacy, Elsayed A Mahmoud, Mennatallah M A El-Geddawy","doi":"10.1007/s11130-023-01125-y","DOIUrl":"10.1007/s11130-023-01125-y","url":null,"abstract":"Global population growth poses a threat to sustainable development. Meanwhile, the use of plant proteins as healthy and sustainable alternatives to animal proteins needs further research. Therefore, this investigation was designed to study the nutritive, structural, and thermal properties of isolated protein fractions from different legumes, i.e., faba bean (FPI), soybean (SPI), and lupine (LPI). As a prospective plant-based protein powder, an equal mixture (MPI) of the three prior legume samples was formulated to study its properties compared to each sole sample. The alkaline extraction and isoelectric precipitation (AE-IP) technique was used for protein isolation. Results showed that all protein isolates had reasonable levels of protein with maximum protein content in SPI (96.15%). The MPI sample, however, came out on top in terms of amino acid profile followed by FBI. Compared to SPI and LPI, it had the highest isoleucine content and higher methionine, valine, leucine, phenylalanine, and lysine. Moreover, MPI showed a median particle charge (-37.1 mV) compared to FPI, SPI, and LPI samples. MPI sample peak showed resistance to heat denaturation at a temperature greater than 200 °C when the DSC test was conducted. With respect to its rheological characteristics, it outperformed the other three protein isolates and exhibited the highest values of storage modulus G' and loss modulus G\". Consequently, our study suggests that pulse-derived protein isolate mixture can be used as a unique type of nutritious dietary protein supplement. It could be a good nutritional alternative to proteins derived from animals.","PeriodicalId":20092,"journal":{"name":"Plant Foods for Human Nutrition","volume":" ","pages":"90-97"},"PeriodicalIF":4.0,"publicationDate":"2024-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10891211/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138499126","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Significance of Soy-Based Fermented Food and Their Bioactive Compounds Against Obesity, Diabetes, and Cardiovascular Diseases. 大豆发酵食品及其生物活性化合物对防治肥胖症、糖尿病和心血管疾病的意义。

IF 4 2区农林科学

Plant Foods for Human Nutrition Pub Date : 2024-03-01 Epub Date: 2023-12-20 DOI: 10.1007/s11130-023-01130-1

Sushmita Dwivedi, Vineet Singh, Kritika Sharma, Amani Sliti, Mamta Baunthiyal, Jae-Ho Shin

{"title":"Significance of Soy-Based Fermented Food and Their Bioactive Compounds Against Obesity, Diabetes, and Cardiovascular Diseases.","authors":"Sushmita Dwivedi, Vineet Singh, Kritika Sharma, Amani Sliti, Mamta Baunthiyal, Jae-Ho Shin","doi":"10.1007/s11130-023-01130-1","DOIUrl":"10.1007/s11130-023-01130-1","url":null,"abstract":"Soybean-based fermented foods are commonly consumed worldwide, especially in Asia. These fermented soy-products are prepared using various strains of Bacillus, Streptococcus, Lactobacillus, and Aspergillus. The microbial action during fermentation produces and increases the availability of various molecules of biological significance, such as isoflavones, bioactive peptides, and dietary fiber. These dietary bio active compounds are also found to be effective against the metabolic disorders such as obesity, diabetes, and cardiovascular diseases (CVD). In parallel, soy isoflavones such as genistein, genistin, and daidzin can also contribute to the anti-obesity and anti-diabetic mechanisms, by decreasing insulin resistance and oxidative stress. The said activities are known to lower the risk of CVD, by decreasing the fat accumulation and hyperlipidemia in the body. In addition, along with soy-isoflavones fermented soy foods such as Kinema, Tempeh, Douchi, Cheonggukjang/Chungkukjang, and Natto are also rich in dietary fiber (prebiotic) and known to be anti-dyslipidemia, improve lipolysis, and lowers lipid peroxidation, which further decreases the risk of CVD. Further, the fibrinolytic activity of nattokinase present in Natto soup also paves the foundation for the possible cardioprotective role of fermented soy products. Considering the immense beneficial effects of different fermented soy products, the present review contextualizes their significance with respect to their anti-obesity, anti-diabetic and cardioprotective roles.","PeriodicalId":20092,"journal":{"name":"Plant Foods for Human Nutrition","volume":" ","pages":"1-11"},"PeriodicalIF":4.0,"publicationDate":"2024-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138808482","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Probiotic Yogurt Supplemented with Lactococcus lactis R7 and Red Guava Extract: Bioaccessibility of Phenolic Compounds and Influence in Antioxidant Activity and Action of Alpha-amylase and Alpha-glucosidase Enzymes. 添加了乳酸乳球菌 R7 和红番石榴提取物的益生菌酸奶：酚类化合物的生物可及性及其对抗氧化活性、α-淀粉酶和α-葡萄糖苷酶作用的影响。

IF 4 2区农林科学

Plant Foods for Human Nutrition Pub Date : 2024-03-01 Epub Date: 2024-02-12 DOI: 10.1007/s11130-024-01149-y

Elisa Dos Santos Pereira, Chirle de Oliveira Raphaelli, Khadija Bezerra Massaut, Taiane Mota Camargo, Marjana Radünz, Jéssica Fernanda Hoffmann, Márcia Vizzotto, Simone Pieniz, Ângela Maria Fiorentini

{"title":"Probiotic Yogurt Supplemented with Lactococcus lactis R7 and Red Guava Extract: Bioaccessibility of Phenolic Compounds and Influence in Antioxidant Activity and Action of Alpha-amylase and Alpha-glucosidase Enzymes.","authors":"Elisa Dos Santos Pereira, Chirle de Oliveira Raphaelli, Khadija Bezerra Massaut, Taiane Mota Camargo, Marjana Radünz, Jéssica Fernanda Hoffmann, Márcia Vizzotto, Simone Pieniz, Ângela Maria Fiorentini","doi":"10.1007/s11130-024-01149-y","DOIUrl":"10.1007/s11130-024-01149-y","url":null,"abstract":"The industry has increasingly explored the development of foods with functional properties, where supplementation with probiotics and bioactive compounds has gained prominence. In this context, the study aimed to evaluate the influence of in vitro biological digestion on the content of phenolic compounds, antioxidant activity, and inhibition of α-amylase and α-glucosidase activities of probiotic yogurt supplemented with the lactic acid bacteria Lactococcus lactis R7 and red guava extract (Psidium cattleianum). A yogurt containing L. lactis R7 (0.1%) and red guava extract (4%) was characterized for the content of phenolic compounds, antioxidant activity, and potential for inhibition of digestive enzymes after a simulated in vitro digestion process. After digestion, the caffeic and hydroxybenzoic acids remained, and sinapic acid only in the last digestive phase. Antioxidant activity decreased during digestion by 28.93, 53.60, and 27.97% for DPPH, nitric oxide and hydroxyl radicals, respectively, and the inhibition of the α-amylase enzyme decreased only 4.01% after the digestion process. α-glucosidase was more efficient in intestinal digestion, demonstrating an increase of almost 50% in probiotic yogurt with red guava extract before digestion. Possibly, the phenolics change their conformation during digestion, generating new compounds, reducing antioxidant activity, and increasing the inhibitory activity of α-glucosidase digestive enzymes. It was concluded that the probiotic yogurt formulation supplemented with red guava extract could interfere with the concentration of phenolic compounds and the formation of new compounds, suggesting a positive and effective inhibition of the digestive enzymes, even after the digestive process.","PeriodicalId":20092,"journal":{"name":"Plant Foods for Human Nutrition","volume":" ","pages":"219-224"},"PeriodicalIF":4.0,"publicationDate":"2024-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139723650","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Identification of Novel -Glucosidase Inhibitors from Syzygium jambos (L.) Using Spectroscopy and Molecular Docking. 新型葡萄糖苷酶抑制剂的鉴定利用光谱学和分子对接。

IF 4 2区农林科学

Plant Foods for Human Nutrition Pub Date : 2024-03-01 Epub Date: 2023-11-25 DOI: 10.1007/s11130-023-01123-0

Yao Jiang, Feifei Liu, Dan Zhang, Xiujuan Fu, Siwei Chen, Mei Wei, Zhi Li, Hui Lei, Hong Niu

{"title":"Identification of Novel -Glucosidase Inhibitors from Syzygium jambos (L.) Using Spectroscopy and Molecular Docking.","authors":"Yao Jiang, Feifei Liu, Dan Zhang, Xiujuan Fu, Siwei Chen, Mei Wei, Zhi Li, Hui Lei, Hong Niu","doi":"10.1007/s11130-023-01123-0","DOIUrl":"10.1007/s11130-023-01123-0","url":null,"abstract":"Fruits of Syzygium jambos (L.) are recognized as a \"food\", exhibiting significant antidiabetic activities. However, the α-glucosidase inhibition of the components from Syzygium jambos (L.) have not yet been investigated. In this study, a total of 14 compounds were isolated from Syzygium jambos (L.) Alston, eight of which showed significant inhibitory effects on α-glucosidase, with IC50 values in the range of 0.011-0.665 mM. Notably, compounds 1-3 (IC50: 0.013, 0.011 and 0.030 mM, respectively) exhibited much stronger activity than acarbose (IC50: 2.329 ± 0.109 mM). The enzyme kinetics study indicated that compound 1 was an uncompetitive inhibitor, and compounds 2-8 were mixed-type inhibitors. Moreover, the interactions between compounds and α-glucosidase were investigated by molecular docking, which further revealed that the number of olefin double bonds and 2-COOH of heptadeca-phenols had a notable effect on the α-glucosidase inhibitory activity. This study demonstrated that Syzygium jambos (L.) fruit might serve as a functional food for the prevention of diabetes mellitus.","PeriodicalId":20092,"journal":{"name":"Plant Foods for Human Nutrition","volume":" ","pages":"73-82"},"PeriodicalIF":4.0,"publicationDate":"2024-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138441113","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Nutritional Composition, Simulated Digestion and Biological Activities of Campomanesia xanthocarpa Fruit. 黄杉果营养成分、模拟消化及生物活性研究。

IF 4 2区农林科学

Plant Foods for Human Nutrition Pub Date : 2024-03-01 Epub Date: 2023-11-16 DOI: 10.1007/s11130-023-01126-x

Schaina Andriela Pontarollo Etgeton, Suelen Ávila, Anne Caroline Rodrigues Silva, Jair José de Lima, Aline Danielle Di Paula Silva Rodrigues, Marcia Regina Beux, Cláudia Carneiro Hecke Krüger

{"title":"Nutritional Composition, Simulated Digestion and Biological Activities of Campomanesia xanthocarpa Fruit.","authors":"Schaina Andriela Pontarollo Etgeton, Suelen Ávila, Anne Caroline Rodrigues Silva, Jair José de Lima, Aline Danielle Di Paula Silva Rodrigues, Marcia Regina Beux, Cláudia Carneiro Hecke Krüger","doi":"10.1007/s11130-023-01126-x","DOIUrl":"10.1007/s11130-023-01126-x","url":null,"abstract":"Gabirobeira fruits are known for their rich nutrient content and bioactive phytochemical compounds that contribute to significant biological activities. Despite these attributes, the antioxidant potential and stability of phenolic compounds in gabiroba by-products after digestion have yet to be studied. The objective of this work was to evaluate the physical-chemical composition, antibacterial activity, α-amylase, and α-glucosidase inhibitory effects, as well as the in vitro digestibility of total phenolic compounds, total flavonoids, and antioxidant activity of powder and extract from gabiroba to valorize these byproducts. The gabiroba powder had low moisture, high carbohydrate and fiber content. The extraction using 80% ethanol demonstrated higher antioxidant, antibacterial, α-amylase, and α-glucosidase inhibition activities compared to the 12% ethanol and water extracts. Catechin and ferulic acid were the major phenolic compounds identified by HPLC-DAD. After digestion, both the powder and the gabiroba extract exhibited a bioaccessibility of more than 30% for total phenolic compounds and antioxidant activity during the gastric phase. However, the dry ethanol extract displayed higher total phenolic compounds after both the gastric and intestinal phases compared to the flour. Processing gabiroba into powder and extract is a promising approach to fully utilize this seasonal fruit, minimize waste, concentrate health-beneficial compounds, and valorize a by-product for use as a functional ingredient and raw material within the food and pharmaceutical industries.","PeriodicalId":20092,"journal":{"name":"Plant Foods for Human Nutrition","volume":" ","pages":"59-65"},"PeriodicalIF":4.0,"publicationDate":"2024-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136398697","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0