No abstract

This study was designed to characterize and compare wild, commercial, and noncommercial cultivated blackberry genotypes grown in Michoacan, Mexico. Six genotypes, including WB-3, WB-7, WB-10, and WB-11 (all wild blackberry types), Tupy (a commercial cultivar), and UM-601 (a cultivated breeding line), were selected and profiled for anthocyanins and proanthocyanidins by separating extracts over Amberlite XAD-7 resin and Sephadex LH-20 columns. Subsequent high-performance liquid chromatography (HPLC) and liquid chromatography-electrospray ionization-mass spectrometry (LC-ESI-MS) analyses revealed that the major anthocyanin for all genotypes was cyanidin 3-O-glucoside. The proanthocyanidins (condensed tannins) were present in mono- to hexamer forms. Also, hydrolyzable tannins, ellagitannins, were characterized in the blackberry fruits. The average anthocyanin concentration in Sephadex LH-20 fractions was 49.2 mg/g in the commercial cultivar Tupy, while in the wild genotypes and the breeding line, the range was 361.3-494.9 mg/g (cyanidin 3-O-glucoside equivalent). The proanthocyanidin concentration varied widely among wild genotypes (417.5-1343.6 mg/g, catechin equivalent). This study demonstrated that the use of Amberlite XAD-7 followed by Sephadex LH-20 chromatography, with subsequent HPLC and LC-ESI-MS analyses, was able to effectively separate and characterize the diverse polyphenolics in blackberry genotypes. These results suggest that recommendations for dietary intake of blackberries for human health benefits need to take into account the source, because of the wide inherent variation in bioactive polyphenolic content in different blackberry genotypes.

The lime-cooking extrusion represents an alternative technology for manufacturing pre-gelatinized flours for tortillas with the advantages of saving energy and generation of null effluents. The phytochemical profiles (total phenolics, anthocyanins) and antioxidant activity of four different types of whole pigmented Mexican maize [white (WM), yellow (YM), red (RM), blue maize (BM)] processed into tortillas were studied. The lime-cooking extrusion process caused a significant decrease (p < 0.05) in total phenolics and antioxidant capacity when compared to raw kernels. Most of the total phenols assayed in raw grains (76.1-84.4 %) were bound. Tortillas from extruded maize flours retained 76.4-87.5 % of total phenolics originally found in raw grains. The BM had the highest anthocyanin content (27.52 mg cyanidin 3-glucoside/100 g DW). The WM, YM, RM and NWM contained 3.3, 3.4, 2.9, and 2.2 %, respectively, of the amount of anthocyanins found in BM. The BM lost 53.5 % of total anthocyanins when processed into extruded tortillas. Approximately 64.7 to 74.5 % of bound phytochemicals from raw kernels were the primary contributors to the ORAC values. Extruded tortillas retained amongst 87.2 to 90.7 % of total hydrophilic antioxidant activity when compared to raw kernels. Compared to the data reported by other authors using the conventional process, the lime-cooking extrusion process allowed the retention of more phenolics and antioxidant compounds in all tortillas.

The aim of this study was to optimize the germination conditions of amaranth seeds that would maximize the antioxidant activity (AoxA), total phenolic (TPC), and flavonoid (TFC) contents. To optimize the germination bioprocess, response surface methodology was applied over three response variables (AoxA, TPC, TFC). A central composite rotable experimental design with two factors [germination temperature (GT), 20-45 ºC; germination time (Gt), 14-120 h] in five levels was used; 13 treatments were generated. The amaranth seeds were soaked in distilled water (25 °C/6 h) before germination. The sprouts from each treatment were dried (50 °C/8 h), cooled, and ground to obtain germinated amaranth flours (GAF). The best combination of germination bioprocess variables for producing optimized GAF with the highest AoxA [21.56 mmol trolox equivalent (TE)/100 g sample, dw], TPC [247.63 mg gallic acid equivalent (GAE)/100 g sample, dw], and TFC [81.39 mg catechin equivalent (CAE)/100 g sample, dw] was GT = 30 ºC/Gt = 78 h. The germination bioprocess increased AoxA, TPC, and TFC in 300-470, 829, and 213%, respectively. The germination is an effective strategy to increase the TPC and TFC of amaranth seeds for enhancing functionality with improved antioxidant activity.

No abstract

Total polyphenolic and anthocyanin- and proanthocyanidin-rich fractions from wild blackberry genotypes (WB-3, WB-7, WB-10, and WB-11), a domesticated noncommercial breeding line (UM-601), and a commercial cultivar (Tupy) were evaluated for inhibition of pro-inflammatory responses [nitric oxide (NO) production, inducible nitric oxide synthase (iNOS) expression, cyclooxygenase-2 (COX-2) expression, and prostaglandin E2 (PGE2)] in RAW 264.7 macrophages stimulated by lipopolysaccharide (LPS). At 50 microM [cyanidin-3-O-glucoside (C3G) or catechin equivalent], most fractions significantly (P<0.05) inhibited all markers. The anthocyanin-rich fraction from WB-10 and the proanthocyanidin-rich fraction from UM-601 exhibited the highest NO inhibitory activities (IC50=16.1 and 15.1 microM, respectively). Proanthocyanidin-rich fractions from the wild WB-10 showed the highest inhibition of iNOS expression (IC50=8.3 microM). Polyphenolic-rich fractions from WB-7 and UM-601 were potent inhibitors of COX-2 expression (IC50=19.1 and 19.3 microM C3G equivalent, respectively). For most of the extracts, antioxidant capacity was significantly correlated with NO inhibition. Wild genotypes of Mexican blackberries, as rich sources of polyphenolics that have both antioxidant and anti-inflammatory properties, showed particular promise for inclusion in plant improvement programs designed to develop new varieties with nutraceutical potential.

Legume sprouts are considered natural, healthy products that provide a source of bioactive compounds to fight against chronic diseases. This study aims to identify the optimal germination temperature (GT) and germination time (Gt) to maximize total phenolic and flavonoid contents (TPC, FC), and antioxidant activity (AoxA) of desi chickpea. Response surface methodology was used as an optimization tool. An experimental design with two factors (GT and Gt) and five levels was used (13 treatments). The sprouts from each treatment were lyophilized, tempered, and milled to obtain germinated chickpea flours (GCF). To predict the phytochemicals composition and AoxA in GCF, regression models were developed. Maximum TPC, FC, and AoxA were attained during germination 33.7 °C for 171 h. Optimized germinated chickpea flour produced applying the optimal germination conditions resulted in an increase of protein and total dietary fibre content, TPC, FC, phenolic acids profile, and AoxA. Germination at optimal conditions also increased the level of coumaric, ferulic, synapic, ellagic, and syringic acids. This study demonstrated that germination carried out under optimal conditions enhanced the nutraceutical value of desi chickpea seeds.

The objective of this investigation was to study the effect of time during solid state bioconversion (SSB) on total phenolic content (TPC), antioxidant activity (AoxA), and inhibitory properties against α-amylase and α-glucosidase of chickpea. Chickpea cotyledons were inoculated with a suspension of Rhizopus oligosporus and incubated at 35 °C for 24, 36, 48, 60, 72, 84, 96 and 108 h. The best time to produce bioprocessed chickpea (added with seed coats) flour with the highest AoxA was 108 h. SSB substantially increased TPC and AoxA of chickpea extracts in 2.78 and 1.80-1.94 times, respectively. At 36 and 96 h of fermentation, the SSB process improved in vitro α-amylase and α-glucosidase inhibition (AI and GI indexes) activities of chickpea extracts in 83 and 370%, respectively. SSB is a good strategy to enhance health-linked functionality of chickpea, due to improved TPC, AoxA and content of strong natural inhibitors of enzymes associated with diabetes.