Antimicrobial, antioxidant, volatile and phenolic profiles of cabbage-stalk and pineapple-crown flour revealed by GC-MS and UPLC-MSE

Brito, T.B.N.; Lima, Lucas Fernandes Ferreira; Santos, Millena Cristina Barros; Moreira, Ricardo Felipe Alves; Cameron, Luiz Cláudio; Fai, Ana Elizabeth Cavalcante; Ferreira, Mariana Simões Larraz

doi:10.1016/j.foodchem.2020.127882

Cited by 42 publications

(28 citation statements)

References 37 publications

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“…Due to their excellent antioxidant, bacteriostatic and anticancer functions, phenolics and flavonoids are among the most prevalent active components [32,33]. As secondary metabolites, phenolic acids and flavonoids can be extensively found in plant-derived foods, composing significant parts of our daily diet.…”

Section: Total Phenolic Acid and Flavonoid Contentmentioning

confidence: 99%

Comprehensive Analysis of Secondary Metabolites in the Extracts from Different Lily Bulbs and Their Antioxidant Ability

Tang

Liu

et al. 2021

Antioxidants

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The genus Lilium contains more than 100 wild species and numerous hybrid varieties. Some species of them have been used as medicine and food since ancient times. However, the research on the active components and the medical properties of lilies has only focused on a few species. In this study, the total phenolic acid content (TPC), total flavonoid content (TFC), and antioxidant capacity of 22 representative lilies were systematically investigated. The results showed that the TPC, TFC and antioxidant activity were highly variable among different lilies, but they were significantly positively correlated. Hierarchical cluster analysis indicated that L. henryi and L. regale were arranged in one group characterized by the highest TPC, TFC and antioxidant capacity, followed by Oriental hybrids and Trumpet and Oriental hybrids. The traditional edible and medicinal lilies were clustered in low TPC, TFC and antioxidant capacity group. A total of 577 secondary metabolites, including 201 flavonoids, 153 phenolic acids, were identified in the five species with great differences in antioxidant capacity by extensive targeted metabonomics. Differentially accumulated metabolites (DAMs) analysis reviewed that the DAMs were mainly enriched in secondary metabolic pathways such as isoflavonoid, folate, flavonoid, flavone, flavonol, phenylpropanoid, isoquinoline alkaloid biosynthesis, nicotinate and nicotinamide metabolism and so on. Correlation analysis identified that 64 metabolites were significantly positively correlated with antioxidant capacity (r ≥ 0.9 and p < 0.0001). These results suggested that the genus Lilium has great biodiversity in bioactive components. The data obtained greatly expand our knowledge of the bioactive constituents of Lilium spp. Additionally, it also highlights the potential application of Lilium plants as antioxidants, functional ingredients, cosmetic products and nutraceuticals.

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Section: Total Phenolic Acid and Flavonoid Contentmentioning

confidence: 99%

Comprehensive Analysis of Secondary Metabolites in the Extracts from Different Lily Bulbs and Their Antioxidant Ability

Tang

Liu

et al. 2021

Antioxidants

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“…A heat map, based on the ratio of 113 phenolic compounds of 92011E versus RSME, 48424E versus RSME and 92011E versus 48424E, was built to facilitate the comparison of the profile of the phenolic compounds between these three extracts ( Figure 2A ). Epicatechin, isorhamnetin, kaempferol, quercetin, and their derivatives that are the major flavonoids in Brassicaceae plants ( Brito et al, 2020 ; Qu et al, 2020 ) were also identified in RSM extracts. Except for kaempferol, the contents of epicatechin, isorhamnetin and quercetin were reduced respectively by more than 73, 67 and 80% by our two-step strategy (the average value of the ratio of 92011E versus RSME and 48424E versus RSME).…”

Section: Resultsmentioning

confidence: 98%

A Two-step Strategy for High-Value-Added Utilization of Rapeseed Meal by Concurrent Improvement of Phenolic Extraction and Protein Conversion for Microbial Iturin A Production

Wang

Yang

François

et al. 2021

Front. Bioeng. Biotechnol.

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Rapeseed meal (RSM) is a major by-product of oil extraction from rapeseed, consists mainly of proteins and phenolic compounds. The use of RSM as protein feedstock for microbial fermentation is always hampered by phenolic compounds, which have antioxidant property with health-promoting benefits but inhibit bacterial growth. However, there is still not any good process that simultaneously improve extraction efficiency of phenolic compounds with conversion efficiency of protein residue into microbial production. Here we established a two-step strategy including fungal pretreatment followed by extraction of phenolic compounds. This could not only increase extraction efficiency and antioxidant property of phenolic compounds by about 2-fold, but also improve conversion efficiency of protein residue into iturin A production by Bacillus amyloliquefaciens CX-20 by about 33%. The antioxidant and antibacterial activities of phenolic extracts were influenced by both total phenolic content and profile, while microbial feedstock value of residue was greatly improved because protein content was increased by ∼5% and phenolic content was decreased by ∼60%. Moreover, this two-step process resulted in isolating more proteins from RSM, bringing iturin A production to 1.95 g/L. In conclusion, high-value-added and graded utilization of phenolic extract and protein residue from RSM with zero waste is realized by a two-step strategy, which combines both benefits of fungal pretreatment and phenolic extraction procedures.

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“…[44] Previous research indicated that the antioxidant activity of fruit and vegetables might be ascribed to the presence of specific antioxidant groups, such as ascorbic acid, carotenoids, flavonoids, and phenolic acids . [45][46][47] In this study, the scavenging ability of DPPH, hydroxyl radicals, ABTS, and FRAP, as well as the TFC, TPC, and TAC values, were used to analyze the influence of drying methods on the antioxidant activity of purple cabbage. The scavenging ability of DPPH, hydroxyl radicals, ABTS, and FRAP for cabbage dried using different methods are presented in Table 2.…”

Section: Drying Methods On the Antioxidant Activity Of The Purple Cabbagementioning

confidence: 99%

Physical and chemical properties of purple cabbage as affected by drying conditions

Tian-Yi

Xing

et al. 2021

International Journal of Food Properties

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This work aimed to investigate the effect of five drying methods, namely hotair drying (HD), microwave drying (MD), vacuum drying (VD), vacuum microwave drying (VMD), and vacuum freeze-drying (VFD), on the bioactive compounds, antioxidant activity, color, sensory attributes, and microstructure of purple cabbage. Different drying methods considerably affected the quality factors of the products. The highest remaining total phenolic content (TPC), total flavonoid content (TFC), and total anthocyanin content (TAC) concentrations were observed in the VFD cabbage at 10.57 mg GAE/g, 7.01 mg RE/g, 6.54 C-3-G mg eqiv/g, respectively. This was followed by the VMD samples at a TPC at 9.06 GAE mg/g, TFC level of 5.84 mg RE/g, and TAC at 3.80 C 3 -G mg eqiv/g. Furthermore, the VFD samples displayed the best performance in antioxidant activity. The antioxidant activity of the VMD samples was lower than the VD and MD samples, but higher than the HD samples. In terms of color and flavor, the VMD samples displayed a low ∆E (P < .05) value, while the flavor resembled that of fresh purple cabbage, compared to the VFD sample. According to these chemical and physical indicators and drying time. VMD is better for drying treatment of purple cabbage.

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Antimicrobial, antioxidant, volatile and phenolic profiles of cabbage-stalk and pineapple-crown flour revealed by GC-MS and UPLC-MSE

Cited by 42 publications

References 37 publications

Comprehensive Analysis of Secondary Metabolites in the Extracts from Different Lily Bulbs and Their Antioxidant Ability

Comprehensive Analysis of Secondary Metabolites in the Extracts from Different Lily Bulbs and Their Antioxidant Ability

A Two-step Strategy for High-Value-Added Utilization of Rapeseed Meal by Concurrent Improvement of Phenolic Extraction and Protein Conversion for Microbial Iturin A Production

Physical and chemical properties of purple cabbage as affected by drying conditions

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