Antioxidant Protection of Eicosapentaenoic Acid and Fish Oil Oxidation by Polyphenolic-Enriched Apple Skin Extract

Rupasinghe, H.P. Vasantha; Erkan, Naciye; Yasmin, Afsana

doi:10.1021/jf903162k

Cited by 64 publications

(51 citation statements)

References 29 publications

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“…LC-MS analysis: Separation and identification of phenolic compounds were carried out by using HPLC coupled to electrospray ionization and triple quadrupole mass spectrometry (LC-MS) as described in [15]. The analyses of phenolic compounds in the extracts were performed using a Waters Alliance 2695 separations module (Waters, Milford, MA, USA) coupled with a Micromass Quattro micro API MS/MS system and controlled with Mass Lynx V4.0 data analysis system (Micromass, Cary, NC, USA).…”

Section: Identification Of Phenolic Compoundmentioning

confidence: 99%

Characterization and Quantification of Phenolic Compounds from Leaf of Agarista salicifolia

Hasana¹,

Desalegn²

2017

Herb Med

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Agarista salicifolia is the wild tree and has been used as important medicinal plants in South Ethiopia since a long time ago. The aim of this work was to carry out a chemical analysis focusing on secondary metabolites, particularly phenolic compounds, which have several roles in the plant physiological processes and have demonstrated significant capacity in the prevention of human health diseases. Phenolic acids, flavonols, flavan-3-ols, and dihydrochalcones were characterized and quantified using ultra high-performance liquid chromatography coupled with diode array and electrospray ionization mass spectrometric detection (LC-MS), FTIR, and UV-Visible spectroscopy techniques. After extraction with ethanol, compounds were characterized and quantified based on retention time, molecular ions, and the comparison with reference compounds. Six flavan-3-ols, four phenolic acids, five flavonols, and two dihydrochalcones were identified and quantified in the extract. Chlorogenic (279.23 ± 28.75 µg/g of dried leaf) acid, Quercetin-3-O-rhaminoside (97.24 ± 4.07 µg/g of dried leaf), and epicatechin (304. 57 ± 20.88 µg/g of dried leaf), were the most abundant phenolic acid, flavonol, and flavanols, respectively. This is the first study on the phenolic composition of A. salicifolia, highlighting the importance of these natural products as a source of medicinal applications in pharmaceutical industries by herbal drug manufacturers.

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Section: Identification Of Phenolic Compoundmentioning

confidence: 99%

Characterization and Quantification of Phenolic Compounds from Leaf of Agarista salicifolia

Hasana¹,

Desalegn²

2017

Herb Med

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“…For example, apple skin extracts prepared from "Northern Spy" cultivar were found effective in reducing the lipid oxidation induced by heat, Ultraviolet (UV) light and peroxyl radicals. 53 Although it is plausible that natural polyphenols could prevent lipid oxidation, the approach of incorporating polyphenols into food and the effects of polyphenol additives on food flavor are not completely understood. In addition to the antioxidant supplementation, other methods are used to reduce lipid oxidation.…”

Section: Impact Of Pufa Oxidation On Food Qualitymentioning

confidence: 99%

Oxidation of Polyunsaturated Fatty Acids and its Impact on Food Quality and Human Health

Tao¹

2015

Adv Food Technol Nutr Sci Open J

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CitationTao L. Oxidation of polyunsaturated fatty acids and its impact on food quality and human health. Mini ReviewPage 135 ABSTRACTFor many years, both preclinical and clinical studies have provided evidences to support the beneficial effects of ω-3 Polyunsaturated fatty acids (PUFAs), particularly Eicosapentaenoic acid (EPA) and Docosahexaenoic acid (DHA) in the prevention of chronic diseases. However, recently, an increasing number of studies reported adverse or contradictory effects of ω-3 PUFAs on human health. While dose and experimental condition need to be considered when evaluating these effects, oxidation of PUFAs also serves as an important factor contributing to the inconsistent results. In fact, oxidation of PUFAs happens frequently during food processing and storage, cooking and even after food ingestion. The free radicals and metabolites generated from PUFA oxidation may adversely affect food quality and shelf life by producing off-flavors and reducing nutritional values. The impact of PUFA oxidation in human health is more complicated, depending on the concentration of products, disease background and targets. This review will introduce different types of PUFA oxidation, discuss its impact on food quality and human health and provide some thoughts for the future research directions.

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“…Lipid oxidation in food can be prevented with the use of synthetic antioxidants such as butylated hydroxyanisole (BHA) and ter-butyl hydroquinone (TBHQ), but the potential carcinogenic properties of these antioxidants limits their use in some countries (Botterweck et al 2000, Rupasinghe et al 2010. Thus, natural antioxidants to food lipids are increasingly studied (Kähkönen et al 1999, Fukumoto and Mazza 2000, Rahim et al 2008).…”

Section: Introductionmentioning

confidence: 99%

“…Many studies of natural antioxidant extraction from pine (Jerez et al 2007a, Jerez et al 2006, Ku et al 2007, Jerez et al 2007b, grape Jones 2001, Kennedy andTaylor 2003), apple (Rupasinghe et al 2010) and plants (Heimler et al 2007, Romani et al 2006) have been performed, although most have been conducted on a laboratory scale. Indeed, Jerez et al (2006Jerez et al ( , 2007b, Ku et al (2007) and Diouf et al (2006) used 0.16 L reactors, 0.25 L extractors and 22 cm 3 cells, respectively;…”

Section: Introductionmentioning

confidence: 99%

EFFECT OF THE BENCH SCALE EXTRACTION CONDITIONS ON Pinus radiata BARK EXTRACT YIELD, ANTIOXIDANT PROPERTIES AND COMPOSITION

Ramos¹,

Bocalandro²,

Riquelme³

et al. 2013

Maderas, Cienc. tecnol.

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Many pine bark extracts have antioxidant properties. This work examined bench scale extraction on the yield, the composition and antioxidant properties of Pinus radiata. Acetone solvent (98.7% w/w at 120 °C) yielded maximum phenols concentration, tannins concentration, anti-radical activity (DPPH) and reducing activity (FRAP), although its extraction yield was the lowest. When the organic solvent in the mixture decreased, the chelating activity increased (ICA) and antiradical and reducing activities decreased. The extract largest yield was obtained with water at 120ºC, but the antioxidant properties were relatively poor. Taxifolin (dihydroquercetin) and catechin were the main extract components detected by RP-HPLC. The best extraction conditions for high extractive yield and antioxidant properties was achieved with ethanol/water at 120 °C.

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Antioxidant Protection of Eicosapentaenoic Acid and Fish Oil Oxidation by Polyphenolic-Enriched Apple Skin Extract

Cited by 64 publications

References 29 publications

Characterization and Quantification of Phenolic Compounds from Leaf of Agarista salicifolia

Characterization and Quantification of Phenolic Compounds from Leaf of Agarista salicifolia

Oxidation of Polyunsaturated Fatty Acids and its Impact on Food Quality and Human Health

EFFECT OF THE BENCH SCALE EXTRACTION CONDITIONS ON Pinus radiata BARK EXTRACT YIELD, ANTIOXIDANT PROPERTIES AND COMPOSITION

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