Assessment of the stability of compounds belonging to neglected phenolic classes and flavonoid sub-classes using reaction kinetic modeling

Beer, Dalene de; Beelders, Theresa; Human, Chantelle; Joubert, Elizabeth

doi:10.1080/10408398.2022.2096561

Cited by 3 publications

(2 citation statements)

References 149 publications

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“…The poor stability of HPDG, as highlighted by its high reaction rate constants, was not unexpected given its poor stability observed when CSE was used to formulate ready‐to‐drink model beverage solutions (Human et al, 2021 ). The poor stability of HPDG is attributed to the ortho‐dihydroxy group on its B‐ring and its involvement in oxidation in various sample matrices as reviewed by De Beer et al ( 2022 ). The higher instability of isomangiferin compared to mangiferin was similar to what was found in heat preservation experiments of CSE in solution (Human et al, 2021 ).…”

Section: Discussionmentioning

confidence: 99%

Food‐grade phytosome vesicles for nanoencapsulation of labile C‐glucosylated xanthones and dihydrochalcones present in a plant extract matrix—Effect of process conditions and stability assessment

Human,

Aucamp,

de Beer

et al. 2023

Food Science & Nutrition

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Phytosomes consist of a phytochemical bound to the hydrophilic choline head of a phospholipid. Their use in food products is gaining interest. However, literature on the use of food‐grade solvents, crude plant extracts as opposed to pure compounds, and unrefined phospholipids to prepare phytosomes is limited. Furthermore, studies on compound stability are lacking. This study aimed to develop nano‐phytosome vesicles prepared from inexpensive food‐grade ingredients to improve the stability of polyphenolic compounds. Cyclopia subternata extract (CSE) was selected as a source of phenolic compounds. It contains substantial quantities of C‐glucosyl xanthones, benzophenones, and dihydrochalcones, compounds largely neglected to date. The effect of process conditions on the complexation of CSE polyphenols with minimally refined food‐grade fat‐free soybean lecithin (PC) was studied. The PC:CSE ratio, sonication time, and reaction temperature were varied. This resulted in phytosomes ranging in vesicle size (113.7–312.7 nm), polydispersity index (0.31–0.48), and zeta potential (−55.0 to −38.9 mV). Variation was also observed in the yield (93.5%–96.0%), encapsulation efficiency (3.7%–79.0%), and loading capacity (LC, 1.3%–14.7%). Vesicle size and LC could be tailored by adjusting the sonication time and PC:CSE ratio, respectively. Chemical interaction between the lipid and the phenolic compounds was confirmed with nuclear magnetic resonance. Phytosomal formulation protected the compounds against degradation when freeze‐dried samples were stored at 25 and 40°C for 6 months at low relative humidity. The study provided valuable information on the importance of specific process parameters in producing food‐grade phytosomes with improved phenolic stability.

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Section: Discussionmentioning

confidence: 99%

Food‐grade phytosome vesicles for nanoencapsulation of labile C‐glucosylated xanthones and dihydrochalcones present in a plant extract matrix—Effect of process conditions and stability assessment

Human,

Aucamp,

de Beer

et al. 2023

Food Science & Nutrition

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“…Natural sources of functional ingredients, particularly those containing less commonly found bioactive phenolic compounds, are gaining popularity 1 . Extracts from the herbal tea, Cyclopia subternata (honeybush), offer an interesting mixture of xanthones, benzophenones, flavanones, flavones and dihydrochalcones, compounds largely neglected or under‐represented in stability studies 2 . Medicinal properties such as anti‐allergic activity have specifically been shown for mangiferin 3,4 and hesperidin, 5,6 which are some of the major compounds.…”

Section: Introductionmentioning

confidence: 99%

Stability of labile xanthones and dihydrochalcones in a ready‐to‐drink honeybush beverage during storage

et al. 2023

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BACKGROUND The shelf‐life of a functional herbal tea‐based beverage is important not only for consumer acceptability, but also for the retention of bioactive compounds. The present study aimed to clarify the role of common iced tea beverage ingredients (citric and ascorbic acids) on the shelf‐life stability of an herbal tea‐based beverage. A hot water extract of green Cyclopia subternata, also used as honeybush tea, was selected as the main ingredient because it provides different types of phenolic compounds associated with bioactive properties (i.e. xanthones, benzophenones, flavanones, flavones and dihydrochalcones). RESULTS The model solutions were stored for 180 and 90 days at 25 and 40 °C, respectively. Changes in their volatile profiles and color were also quantified as they contribute to product quality. 3′,5′‐Di‐β‐d‐glucopyranosyl‐3‐hydroxyphloretin (HPDG; dihydrochalcone) and, to a lesser extent, mangiferin (xanthone), were the most labile compounds. Both compounds were thus identified as critical quality indicators to determine shelf‐life. The stability‐enhancing activity of the acids depended on the compound; ascorbic acid and citric acid enhanced the stability of HPDG and mangiferin, respectively. However, when considering all the major phenolic compounds, the base solution without acids was the most stable. This was also observed for the color and major volatile aroma‐active compounds [α‐terpineol, (E)‐β‐damascenone, 1‐p‐menthen‐9‐al and trans‐ocimenol]. CONCLUSION The addition of acids, added for stability and taste in ready‐to‐drink iced tea beverages, could thus have unwanted consequences in that they could accelerate compositional changes and shorten the shelf‐life of polyphenol‐rich herbal tea beverages. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

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Effect of processing steps on phenolic profile of rape honey (Brassica napus) using HPLC-ECD

Zhao²,

Ji³

et al. 2022

LWT

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Assessment of the stability of compounds belonging to neglected phenolic classes and flavonoid sub-classes using reaction kinetic modeling

Cited by 3 publications

References 149 publications

Food‐grade phytosome vesicles for nanoencapsulation of labile C‐glucosylated xanthones and dihydrochalcones present in a plant extract matrix—Effect of process conditions and stability assessment

Food‐grade phytosome vesicles for nanoencapsulation of labile C‐glucosylated xanthones and dihydrochalcones present in a plant extract matrix—Effect of process conditions and stability assessment

Stability of labile xanthones and dihydrochalcones in a ready‐to‐drink honeybush beverage during storage

Effect of processing steps on phenolic profile of rape honey (Brassica napus) using HPLC-ECD

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