Interactions Between Dietary Antioxidants and Plant Cell Walls

Renard, Cathérine M.G.C.

doi:10.1016/b978-0-08-100596-5.21499-6

Cited by 2 publications

(2 citation statements)

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“…Generally, the water-soluble polyphenols with higher interfacial activity can be used in all types of emulsions as a result of their spontaneous interfacial adsorption. Moreover, the water-soluble polyphenols are more suitably used in O/W emulsions depending upon the interaction with emulsifiers or grafting with esters to promote their interfacial distribution in emulsions. ,,− Instead, the lipid-soluble polyphenols need to be used together with other water-soluble polyphenols in O/W emulsions to achieve a synergistic antioxidative effect. ,,,, Additionally, the oil- and water-insoluble polyphenols might be a potential material to stabilize Pickering emulsions. ,,,,− However, there is an uncertain influence on the emulsifying properties of emulsifiers and antioxidative activities of polyphenols in complex emulsion systems . The addition of tea polyphenols to milk significantly decreased the antioxidative activity of milk as analyzed by the FRAP method as a result of the sedimentation of tea polyphenol–whey protein complexes .…”

Section: Limiting Factors Of the Application Of Polyphenols In Emulsionsmentioning

confidence: 99%

Review on the Regulation of Plant Polyphenols on the Stability of Polyunsaturated-Fatty-Acid-Enriched Emulsions: Partitioning Kinetic and Interfacial Engineering

Cheng

Geng

et al. 2022

J. Agric. Food Chem.

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The plant polyphenols are normally presented as natural functional antioxidants, which also possess the potential ability to improve the physicochemical stability of polyunsaturated fatty acid (PUFA)-enriched emulsions by interface engineering. This review discussed the potential effects of polyphenols on the stability of PUFA-enriched emulsions from the perspective of the molecular thermodynamic antioxidative analysis, the kinetic of interfacial partitioning, and the covalent and non-covalent interactions with emulsifiers. Recently, research studies have proven that the interfacial structure of emulsions can be concurrently optimized via promoting interfacial partitioning of polyphenols and further increasing interfacial thickness and strength. Moreover, the applied limitations of polyphenols in PUFA-enriched emulsions were summarized, and then some valuable and constructive viewpoints were put forward in this review to provide guidance for the use of polyphenols in constructing PUFA-enriched emulsions.

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Section: Limiting Factors Of the Application Of Polyphenols In Emulsionsmentioning

confidence: 99%

Review on the Regulation of Plant Polyphenols on the Stability of Polyunsaturated-Fatty-Acid-Enriched Emulsions: Partitioning Kinetic and Interfacial Engineering

Cheng

Geng

et al. 2022

J. Agric. Food Chem.

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“…They are secondary plant metabolites that are located mainly in the vacuoles of cells and act in the plant’s defense system against pathogen aggression, temperature changes, and ultraviolet radiation, among other threats. Some common sources of polyphenols include cocoa and its products, dried herbs, hazelnut, olive, artichoke, flaxseed and oilseeds, such as chestnuts and dark-colored berries [ 1 , 2 ].…”

Section: Introductionmentioning

confidence: 99%

Polyphenols in Jabuticaba (Plinia spp.) Peel Flours: Extraction and Comparative Evaluation of FTIR and HPLC for Quantification of Individual Compounds

Resende

Oliveira

Franca

2023

Foods

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Jabuticabas are wild fruits native to Brazil, and their peels, the main residue from jabuticaba processing, contain significant amounts of bioactive compounds, which are mostly phenolics. Conventional methods based on the estimation of total extractable phenolics (TEP—Folin–Ciocalteau) or total monomeric anthocyanins (TMA) have limitations and may not reflect the actual antioxidant potential of these peels. Analytical methods, such as high-performance liquid chromatography (HPLC), are more appropriate for the quantification of specific phenolics, and can be used as a reference for the construction of mathematical models in order to predict the amount of compounds using simple spectroscopic analysis, such as Fourier Transform Infrared Spectroscopy (FTIR). Therefore, the objectives of this study were (i) to evaluate the composition of specific polyphenols in flours prepared from jabuticaba peels and verify their correlation with TEP and TMA results from a previous study, and (ii) to employ FTIR coupled with chemometrics to predict the concentrations of these polyphenols in jabuticaba peel flours (JPFs) using HPLC as a reference method. Cyanidin-3-glucoside (C3G), ellagic acid (EA) and delphinidin-3-glucoside (D3G) were the main polyphenols found in the samples. The C3G contents ranged from 352.33 mg/100 g (S10) to 1008.73 mg/100 g (S22), with a strong correlation to TMA (r = 0.97; p = 0.00) and a moderate correlation to TEP (r = 0.45; p = 0.02). EA contents ranged from 163.65 mg/100 g (S23) to 334.69 mg/100 g (S11), with a moderate to strong correlation to TEP (r = 0.69; p = 0.00). The D3G values ranged from 94.99 mg/100 g (S10) to 203.36 mg/100 g (S5), with strong correlations to TMA (r = 0.91; p = 0.00) and C3G levels (r = 0.92; p = 0.00). The developed partial least squares-PLS models based on FTIR data provided satisfactory predictions of C3G and EA levels, reasonably matching those of HPLC.

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Interactions Between Dietary Antioxidants and Plant Cell Walls

Cited by 2 publications

References 129 publications

Review on the Regulation of Plant Polyphenols on the Stability of Polyunsaturated-Fatty-Acid-Enriched Emulsions: Partitioning Kinetic and Interfacial Engineering

Review on the Regulation of Plant Polyphenols on the Stability of Polyunsaturated-Fatty-Acid-Enriched Emulsions: Partitioning Kinetic and Interfacial Engineering

Polyphenols in Jabuticaba (Plinia spp.) Peel Flours: Extraction and Comparative Evaluation of FTIR and HPLC for Quantification of Individual Compounds

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