Characterization of Phenolic Compounds in Brazilian Pepper (<i>Schinus terebinthifolius</i> Raddi) Exocarp

Feuereisen, Michelle M.; Hoppe, Julia; Zimmermann, Benno F.; Weber, Fabian; Schulze-Kaysers, Nadine; Schieber, Andreas

doi:10.1021/jf500977d

Cited by 60 publications

(52 citation statements)

References 44 publications

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“…Solid samples were extracted by acidified methanol/water (Wu et al, 2004), liquid samples were diluted appropriately by the same solvent. Anthocyanins were analysed by HPLC and quantified at 500 nm using cyanidin 3-O-glucoside as reference as described elsewhere (Feuereisen et al, 2014).…”

Section: Methodsmentioning

confidence: 99%

Quantification of Anthocyanins in Elderberry and Chokeberry Dietary Supplements

Vlachojannis

Zimmermann

Chrubasik‐Hausmann

2015

Phytotherapy Research

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Elderberry and chokeberry food supplements may be 'functional food' in patients with metabolic syndrome or influenza but, for this, adequate amounts of co-active ingredients must be consumed in the daily dose. This study aimed to quantify the anthocyanin content in three elderberry and six chokeberry products to assess their usefulness as functional food. Analyses were carried out using an established HPLC procedure. The minimum anthocyanin doses for the treatment of metabolic syndrome disorders were estimated as 110 mg per day and 3.5 g per day for influenza. Three products were inappropriate for clinical use. The lowest liquid supplies were achieved with a proprietary elderberry concentrate (11 mL) and a proprietary chokeberry mother juice (100 mL). Clinical studies are now required to prove the effectiveness and adapt the doses according to the clinical symptoms.

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Section: Methodsmentioning

confidence: 99%

Quantification of Anthocyanins in Elderberry and Chokeberry Dietary Supplements

Vlachojannis

Zimmermann

Chrubasik‐Hausmann

2015

Phytotherapy Research

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“…[ 65 ] These are specific phenolic lipids (6‐alkylsalicylic acids) that have been also found in other members of the Anacardiaceae family such as the pistachio nut ( Pistacia vera L.) [ 66 ] and Brazilian pepper ( Schinus terebinthifolius Raddi). [ 67 ] Interestingly, anacardic acids isolated from cashew nuts have been shown to have a variety of biological properties including potential antioxidant activity. [ 65,68 ]…”

Section: Chemistry and Quality Of Nut Oilsmentioning

confidence: 99%

Tree Nut Oils: Chemical Profiles, Extraction, Stability, and Quality Concerns

Maestri

Cittadini

Bodoira

et al. 2020

Euro J Lipid Sci & Tech

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Tree nuts are globally consumed. Their kernels are calorie-rich, nutrient-dense foods and contain several bioactive and health-promoting components. While some nut crops have expanded through the world since ancient times (almond, hazelnut, walnut), more recently, there has been a parallel development of underexploited promising species (Brazil nut, macadamia, pecan). Nut kernels have high lipid content, ranging from 40% to 80% depending on nut species and varieties. In general, nut oils contain significant proportions of nutritionally and medicinally desirable fatty acids and nutraceutical compounds (sterols, tocopherols, and other phenolics). A considerable genetic variability in oil content and composition is present in nut genetic resources worldwide. This suggests the possibility of different breeding lines focused to enhance oil yields, chemical and quality traits. Regarding extraction, screw-pressing is suitable to achieve high oil recovery and good quality standards, but seed materials should be conditioned appropriately. Seed moisture content and pressing temperature appear as key variables to enhance oil recovery. This article presents an overview on chemical profiles, mechanical extraction, and quality concerns of oils from the most widely produced tree nut crops. The revision is also aimed at identifying areas where knowledge is insufficient and to set priorities for further research. Practical applications: The review updates and increases knowledge about oils from tree nut genetic resources, encompassing genetic variability and environmental effects on oil yield and compositional traits. It also analyzes findings regarding oil extraction and provides useful insights to establish better conditions for achieving sustainable oil yields and good quality standards.

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“…Equipment and experimental conditions are described elsewhere (Feuereisen et al, 2014) with the following modifications: the gradient started with 2% B and raised linearly to 36.3% within 20 min, then to 100% B within 1 min and holding for 2 min as a washing step; back to 2% B within 2 min and equilibrating for 2 min. Eluent A was water with 0.1% formic acid, eluent B was acetonitrile with 0.1% formic acid, the flow was 0.4 mL/min on a BEH Shield RP18 column (150 mm Â 2.1 mm, 1.7 mm) by Waters (Milford, MA) at 40 C. The peaks were identified by MS/MS, i.e.…”

Section: Analysis Of Polyphenolsmentioning

confidence: 99%

Study ofStevia rebaudianaBertoni antioxidant activities and cellular properties

Bender¹,

Graziano²,

Zimmermann³

2015

International Journal of Food Sciences and Nutrition

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The aim of our study was to determine the antioxidant activities, cytotoxicity and proliferative properties in Stevia rebaudiana leaves and stems. Leaves extracts exhibited a higher antioxidant activity than stems extract, through oxygen radical absorbance capacity (ORAC) and cellular antioxidant activity (CAA) assays. Stevioside and rebaudioside A, the main sweetening metabolites in stevia leaves, exhibited a low ORAC value in comparison with plant extracts, while did not elicit any CAA. Stevia rebaudiana did not exhibit toxicity against HepG2 (hepatocellular carcinoma) human cells. No proliferative nor catalase modulations were observed in cells treated with such extracts. Our findings support the promising role of stevia that, apart from its sweetness, can act as a source of antioxidants, even at the intracellular level. This activity makes S. rebaudiana crude extract an interesting resource of natural sweetness with antioxidant properties which may find numerous applications in foods and nutritional supplements industries.

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Characterization of Phenolic Compounds in Brazilian Pepper (Schinus terebinthifolius Raddi) Exocarp

Cited by 60 publications

References 44 publications

Quantification of Anthocyanins in Elderberry and Chokeberry Dietary Supplements

Quantification of Anthocyanins in Elderberry and Chokeberry Dietary Supplements

Tree Nut Oils: Chemical Profiles, Extraction, Stability, and Quality Concerns

Study ofStevia rebaudianaBertoni antioxidant activities and cellular properties

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