Direct thiolysis on crude apple materials for high-performance liquid chromatography characterization and quantification of polyphenols in cider apple tissues and juices

Guyot, Sylvain; Marnet, Nathalie; Sanoner, Philippe; Drilleau, Jean‐François

doi:10.1016/s0076-6879(01)35231-x

Cited by 106 publications

(108 citation statements)

References 12 publications

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“…They were drained, rapidly frozen before freezedrying and ground. Polyphenols were measured using highperformance liquid chromatography after thioacidolysis (Guyot et al, 2001). The average degree of polymerization was measured by calculating the molar ratio of all flavan-3-ol units (thioether adducts plus terminal units) to (À)epicatechin and ( þ )catechin terminal units.…”

Section: Methodsmentioning

confidence: 99%

The regular consumption of a polyphenol-rich apple does not influence endothelial function: a randomised double-blind trial in hypercholesterolemic adults

et al. 2010

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Background/objectives: Epidemiological studies suggest that apple consumption is associated with a reduction in cardiovascular disease risk. Apple polyphenols may contribute to explain these effects. Endothelial dysfunction has been associated with early stage of atherosclerosis and polyphenols from various dietary sources have been shown to reverse it. The aim of the present study was to investigate the effect of the consumption of a polyphenol-rich apple on endothelial function. Subjects/methods: In all, 30 hypercholesterolemic volunteers were included in a double-blind, randomized crossover trial. They successively consumed 40 g of two lyophilized apples, polyphenol-rich and polyphenol-poor, providing respectively 1.43 and 0.21 g polyphenols per day during two 4-week periods separated by a 4-week washout period. Results: Brachial artery flow-mediated vasodilation (FMD) was assessed at the beginning and at the end of each intervention period. FMD did not differ between the polyphenol-rich and the polyphenol-poor apples, neither did the other cardiovascular disease risk factors (plasma lipids, homocysteine, antioxidant capacity). Conclusions: These data suggest that over a 4-week period, the consumption of a polyphenol-rich apple does not improve vascular function in hypercholesterolemic patients.

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Section: Methodsmentioning

confidence: 99%

The regular consumption of a polyphenol-rich apple does not influence endothelial function: a randomised double-blind trial in hypercholesterolemic adults

et al. 2010

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“…Direct thiolysis of freeze-dried juice was performed as described by Guyot et al (2001). Portions (0.5 ml) of juices were precisely measured in 1.5 ml Eppendorf vials and freeze-dried, then acidic methanol (3.3% (v/v), 400 µl) and toluene α-thiol (5% in methanol, 800 µl) were added.…”

Section: Methodsmentioning

confidence: 99%

Effects of blackcurrant and apple mash blending on the phenolics contents, antioxidant capacity, and colour of juices

Oszmiański¹

2009

Czech J. Food Sci.

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Oszmiański J., Wojdyło A. (2009): Effects of blackcurrant and apple mash blending on the phenolics contents, antioxidant capacity, and colour of juices. Czech J. Food Sci., 27: 338-351.The objective of this research was to evaluate the effect of blackcurrant mash blended with apple pulp during juice production and storage on its phenolic composition, antioxidant activity, l-ascorbic acid, and colour. Five variants of samples were prepared: apple juices from two cultivars: the Shampion and Idared cultivars without and with 20% of blackcurrant pulp and blackcurrant juice which were stored at 4°C and 30°C for 6 months. The apple juices prepared from the Idared and Shampion cultivars had a very low l-ascorbic acid contents (1.32 mg/l and 6.26 mg/l, respectively) whereas blackcurrant juice showed the highest amount of l-ascorbic acid, i.e. 704.3 mg/l. The addition of 20% of blackcurrant pulp before apple crashing resulted in a great difference between l-ascorbic acid contents in juices. The addition of blackcurrant fruits before apple crushing had a statistically significantly different (P < 0.05) influence on phenolic compounds, especially in Idared blended pulp. As compared with the control samples, flavan-3-ol concentration increased 4 times in juices made from 80% of Idared apples blended with 20% of blackcurrant fruits. Apple pulp blended with blackcurrant was richer in hydroxycinnamic acids (especially caffeic, p-coumaric, and neochlorogenic acids) than juices made only from apples. The results ranged from 83.05 to 3297.6µM T/100 ml for DPPH (1,1-diphenyl-2-picrylhydrazyl radical), from 20.64 to 490.93µM T/100 ml for ABTS (2,2'azinobis-(3-ethylbenzthiazoline-6-sulphonic acid)), and from 1.52 to 37.35µM T/ml for FRAP (Ferric reducing antioxidant power assay) for apple juice made from the Idared cultivar and for blackcurrant juice, respectively. The highest level of the antioxidant capacity (P < 0.05) observed in the blackcurrant sample was due to the effect of the high anthocyanin and ascorbic acid contents. The apple juice colour showed a moderate degradation with time as indicated by the slight reduction of L* values in the samples stored at 4°C for 6 months, and a much higher decrease of L* values in the samples stored at 30°C. The lightness of the apple blended with blackcurrant increased during storage as a result of the coloured anthocyanin degradation. The temperature during the sample storage (30°C) had a significant influence, resulting in a higher degradation of all phenolics compounds analysed, colour and antioxidant activity. A high intake of fruits and their products is generally acknowledged to promote good health and lower the risk of diseases, such as coronary heart disease and cancer, which implicate the oxidative stress as part of their pathogenesis or progression.Oxygen free radicals and lipid peroxidation may be involved in pathological conditions, such as arteriosclerosis, cancer, and chronic inflammation (Leontowicz et al. 2003;Lotito & Frei 2004). 339Czech J. Food Sci. Vol. 27, 20...

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“…Procyanidins were characterized and quantified by thiolysis coupled with reverse-phase HPLC and diode array UV-visible detection (15). On a weight basis, the procyanidin fraction contained 78.4% procyanidins, consisting of 95% (-)epicatechin and 4% (+)catechin.…”

Section: Methodsmentioning

confidence: 99%

Potentiation of apple procyanidin-triggered apoptosis by the polyamine oxidase inactivator MDL 72527 in human colon cancer-derived metastatic cells

Gossé

Roussi

Guyot³

et al. 2006

Int J Oncol

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Abstract. Apple procyanidins have chemopreventive properties in a model of colon cancer, they affect intracellular signalling pathways, and trigger apoptosis in a human adenocarcinoma-derived metastatic cell line (SW620). In the present study we investigated relationships between procyanidin-induced alterations in polyamine metabolism and apoptotic effects. Apple procyanidins diminish the activities of ornithine decarboxylase and S-adenosyl-Lmethionine decarboxylase, key enzymes of polyamine biosynthesis, and they induce spermidine/spermine N 1 -acetyltransferase, which initiates retroconversion of polyamines. As a consequence of the enzymatic changes polyamine concentrations are diminished, and N 1 -acetyl-polyamines accumulate in SW620 cells. In contrast with expectations MDL 72527, an inactivator of polyamine oxidase (PAO), improved the anti-proliferative effect of procyanidins, and caused an increase of the proportion of apoptotic cells, although it prevented the formation of hydrogen peroxide and 3-acetamidopropanal, the cytotoxic products of PAOcatalysed degradation of N 1 -acetylspermidine and N 1 -acetylspermine. Addition of 500 μM N 1 -acetylspermidine to the culture medium in the presence of procyanidins mimicked the effect of MDL 72527. Therefore we presume that the enhanced procyanidin-triggered apoptosis by MDL 72527 is mediated by the accumulation of N 1 -acetyl-polyamines. The observation that apple procyanidins enhance polyamine catabolism and reduce polyamine biosynthesis activity similar to known inducers of SSAT, without sharing their toxicity, and the potentiation of these effects by low concentrations of MDL 72527 suggests apple procyanidins for chemopreventive and therapeutic interventions.

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Direct thiolysis on crude apple materials for high-performance liquid chromatography characterization and quantification of polyphenols in cider apple tissues and juices

Cited by 106 publications

References 12 publications

The regular consumption of a polyphenol-rich apple does not influence endothelial function: a randomised double-blind trial in hypercholesterolemic adults

The regular consumption of a polyphenol-rich apple does not influence endothelial function: a randomised double-blind trial in hypercholesterolemic adults

Effects of blackcurrant and apple mash blending on the phenolics contents, antioxidant capacity, and colour of juices

Potentiation of apple procyanidin-triggered apoptosis by the polyamine oxidase inactivator MDL 72527 in human colon cancer-derived metastatic cells

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