Effect of free and bound polyphenols from Rosa roxburghii Tratt distiller's grains on moderating fecal microbiota

Zhou, Die; Zhong, Jun; Cheng, Yuxin; Huang, Yongguang

doi:10.1016/j.fochx.2023.100747

Cited by 4 publications

(3 citation statements)

References 41 publications

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“…Since the analyzed olive pomace samples were obtained after no microbial stabilization (e.g., heat treatment), the presence of mesophilic aerobes is the result of the environmental (e.g., dust or soil) contamination of the milled olives. Of note, the antioxidant compounds detected in olive pomace can strongly modulate the viability of microorganisms, thus producing a negative selective pressure towards certain taxa (e.g., Enterobacteriaceae) or a positive enhancement of others (e.g., lactic acid bacteria and yeasts) [30,31]. Moreover, it is supposed that storage under frozen conditions also guarantees a higher microbial survival time, thus explaining the higher counts after 6 months at −20 • C.…”

Section: Discussionmentioning

confidence: 99%

Exploitation of Black Olive (Olea europaea L. cv. Piantone di Mogliano) Pomace for the Production of High-Value Bread

Cardinali,

Belleggia,

Reale

et al. 2024

Foods

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In this study, the morpho-textural features, total phenolic content (TPC), and antioxidant capacity (AOC) of bread fortified with olive (Olea europaea L.) pomace were evaluated. Fresh olive pomace was subjected to microbiological and chemical (TPC, AOC, and fiber) analyses; then, the same olive pomace was analyzed during 1 to 6 months of storage at 4 °C or −20 °C. All olive pomace samples were used in 10%, 15%, or 20% amounts to produce type 0 soft wheat (Triticum aestivum) and whole wheat bread samples. The volatile organic compounds (VOCs) in the bread samples were also analyzed to assess the effect of the addition of the olive pomace on the flavor profile of the baked products. The TPC and AOC evaluation of olive pomace showed no differences among the analyzed samples (fresh, refrigerated, or frozen). Regarding the bread containing olive pomace, the specific volume was not affected by the amount or the storage methods of the added pomace. Bread samples produced with soft wheat flour showed the lowest hardness values relative to those produced with whole wheat flour, irrespective of the amount or storage method of the olive pomace. Regarding color, the crust and crumb of the bread samples containing 20% olive pomace were significantly darker. The bread samples containing 20% olive pomace had the highest TPC. The bread samples with fresh olive pomace were characterized by terpenoids, ketones, and aldehydes, whereas the bread samples containing refrigerated olive pomace were characterized by alcohols (mainly ethanol), acids, esters, and acetate. Finally, the bread samples with frozen olive pomace showed a volatile profile similar to that of bread produced with fresh olive pomace. Olive pomace was shown to be a suitable ingredient for producing bread with high nutritional value.

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Section: Discussionmentioning

confidence: 99%

Exploitation of Black Olive (Olea europaea L. cv. Piantone di Mogliano) Pomace for the Production of High-Value Bread

Cardinali,

Belleggia,

Reale

et al. 2024

Foods

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show abstract

“…But application of L. plantarum increased the proportion of total phenols when compared to the control group (P < 0.01). Phenolics are natural antioxidants found in vegetables and fruits and are characterized by scavenging free radicals, which could reduce oxidative stress levels 10,23 . Hence, the higher T-AOC activity observed at inoculation L. plantarum groups could be the result of the increase of total phenols.…”

Section: Chemical Composition Of Rrtp Ensiledmentioning

confidence: 99%

“…Rosa roxburghii Tratt (RRT), a small deciduous horticultural shrub in the Rosaceae family, is characterized by rich antioxidantsis, such as phenolic compounds vitamin C, avonoids, superoxide dismutase and is one of the most distinctive resources in China, with Guizhou Province having the highest planted area [8][9][10]. RRT is usually used as edible resource, and it is also an important traditional Chinese medicine because of its a various bioactivities, such as antioxidant, antimutagenic, and antiatherosclerotic [11].…”

Section: Introductionmentioning

confidence: 99%

The effects of different inoculation amounts of Lactobacillus plantarum on antioxidant capacity, chemical composition and sensory quality of Rosa roxburghii Tratt fruit pomace ensiled

Pan,

Deng,

et al. 2023

Preprint

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In order to enable high-value disposal and proper preservation of Rosa roxburghii Tratt fruit pomace for waste valorization, ensiling was carried out to preserve Rosa roxburghii Tratt fruit pomace (RRTP) for 60 days at different inoculation amounts of L. plantarum (0, 5×105 CFU g-1, 2.5×106 CFU g-1 and 1.25×107 CFU g-1, per gram of fresh RRTP, named the CK, Group 1, Group 2 and Group 3, respectively). Further, the effects of different inoculation amounts of L. plantarum on antioxidant status, chemical composition and sensory quality of RRTP were evaluated. The results showed that Group 2 and Group 3 increased antioxidant capacity and the proportion of total phenols (P < 0.01) in RRTP silage compared with control. Moreover, yeasts、molds were not found in Group 2 and Group 3. In addition, The two groups exhibited the best sensory quality. Overall, the right amount addition of The L. plantarum could offer a sustainable eco-friendly process to preserve RRTP and improve the quality of RRTP silage.

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Optimization of the acid hydrolysis process for the extraction of Rosa roxburghii Tratt-bound phenols and antioxidant, α-glucosidase and lipase inhibitory activities in vitro

Qin,

Zhou,

Qin

et al. 2024

CyTA - Journal of Food

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Effect of free and bound polyphenols from Rosa roxburghii Tratt distiller's grains on moderating fecal microbiota

Cited by 4 publications

References 41 publications

Exploitation of Black Olive (Olea europaea L. cv. Piantone di Mogliano) Pomace for the Production of High-Value Bread

Exploitation of Black Olive (Olea europaea L. cv. Piantone di Mogliano) Pomace for the Production of High-Value Bread

The effects of different inoculation amounts of Lactobacillus plantarum on antioxidant capacity, chemical composition and sensory quality of Rosa roxburghii Tratt fruit pomace ensiled

Optimization of the acid hydrolysis process for the extraction of Rosa roxburghii Tratt-bound phenols and antioxidant, α-glucosidase and lipase inhibitory activities in vitro

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