Macromolecular antioxidants or non-extractable polyphenols in fruit and vegetables: Intake in four European countries

Pérez‐Jiménez, Jara; Saura‐Calixto, Fulgencio

doi:10.1016/j.foodres.2015.05.007

Cited by 100 publications

(74 citation statements)

References 44 publications

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“…To obtain hydrolyzable polyphenol concentrates, the residues were treated with methanol and concentrated sulfuric acid at 85 °C for 20 h (Arranz and others ; Hartzfeld and others ), followed by pH adjustment to 5.5 and salt removal with an Oasis HLB cartridge (5400 mg, 3cc, ref. μm) from Waters (Milford, Mass., U.S.A.; Pérez‐Jiménez and Saura‐Calixto ). To obtain nonextractable proanthocyanidin concentrates, the residues were treated with butanol/FeCl 3 (5:95, v/v) at 100 °C for 1 h (Porter and others ; Pérez‐Jiménez and others ).…”

Section: Methodsmentioning

confidence: 99%

“…Additionally, the profiles of the polyphenol classes in the hydrolyzable polyphenol concentrates were determined by high‐ performance liquid chromatography with diode array detection (HPLC‐DAD) in Agilent 1200 series equipment (Agilent Technologies, Waldbroon, Germany), according to a procedure previously validated (Arranz and others ; Pérez‐Jiménez and Saura‐Calixto ). A 20 μL sample was separated in a Luna C18 (50 × 2.1 mm i.d.)…”

Section: Methodsmentioning

confidence: 99%

“…However, an important fraction of polyphenols remains in the residues of these extractions, specifically the macromolecular antioxidants (MACAN) or nonextractable polyphenols. They are either macromolecular phenolic compounds or small polyphenols and carotenoids associated with macromolecules of the food matrix (Pérez‐Jiménez and Saura‐Calixto ). Thus, there is a gap in most of the literature on polyphenols from different origins, including those from seaweeds, since MACAN are not included.…”

Section: Introductionmentioning

confidence: 99%

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Macromolecular Antioxidants and Dietary Fiber in Edible Seaweeds

Sanz-Pintos

Pérez‐Jiménez

Buschmann

et al. 2017

Journal of Food Science

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Seaweeds are rich in different bioactive compounds with potential uses in drugs, cosmetics and the food industry. The objective of this study was to analyze macromolecular antioxidants or nonextractable polyphenols, in several edible seaweed species collected in Chile (Gracilaria chilensis, Callophyllis concepcionensis, Macrocystis pyrifera, Scytosyphon lomentaria, Ulva sp. and Enteromorpha compressa), including their 1st HPLC characterization. Macromolecular antioxidants are commonly ignored in studies of bioactive compounds. They are associated with insoluble dietary fiber and exhibit significant biological activity, with specific features that are different from those of both dietary fiber and extractable polyphenols. We also evaluated extractable polyphenols and dietary fiber, given their relationship with macromolecular antioxidants. Our results show that macromolecular antioxidants are a major polyphenol fraction (averaging 42% to total polyphenol content), with hydroxycinnamic acids, hydroxybenzoic acids and flavonols being the main constituents. This fraction also showed remarkable antioxidant capacity, as determined by 2 complementary assays. The dietary fiber content was over 50% of dry weight, with some samples exhibiting the target proportionality between soluble and insoluble dietary fiber for adequate nutrition. Overall, our data show that seaweed could be an important source of commonly ignored macromolecular antioxidants.

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Section: Methodsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Macromolecular Antioxidants and Dietary Fiber in Edible Seaweeds

Sanz-Pintos

Pérez‐Jiménez

Buschmann

et al. 2017

Journal of Food Science

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“…Dietary bioactive intake assessments are carried out as part of population health studies [39,40,45,46], with Peterson reviewing a number of intake studies reported in recent European, UK, US, and Australian cross-sectional and cohort studies [21]. In many cases, the results were limited due to recall bias and because they did not use representative intake data.…”

Section: Discussionmentioning

confidence: 99%

eBASIS (Bioactive Substances in Food Information Systems) and Bioactive Intakes: Major Updates of the Bioactive Compound Composition and Beneficial Bioeffects Database and the Development of a Probabilistic Model to Assess Intakes in Europe

et al. 2017

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eBASIS (Bioactive Substances in Food Information Systems), a web-based database that contains compositional and biological effects data for bioactive compounds of plant origin, has been updated with new data on fruits and vegetables, wheat and, due to some evidence of potential beneficial effects, extended to include meat bioactives. eBASIS remains one of only a handful of comprehensive and searchable databases, with up-to-date coherent and validated scientific information on the composition of food bioactives and their putative health benefits. The database has a user-friendly, efficient, and flexible interface facilitating use by both the scientific community and food industry. Overall, eBASIS contains data for 267 foods, covering the composition of 794 bioactive compounds, from 1147 quality-evaluated peer-reviewed publications, together with information from 567 publications describing beneficial bioeffect studies carried out in humans. This paper highlights recent updates and expansion of eBASIS and the newly-developed link to a probabilistic intake model, allowing exposure assessment of dietary bioactive compounds to be estimated and modelled in human populations when used in conjunction with national food consumption data. This new tool could assist small- and medium-sized enterprises (SMEs) in the development of food product health claim dossiers for submission to the European Food Safety Authority (EFSA).

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“…Recently, an epidemiological survey demonstrated the efficiency of intake antioxidants (synthetic or natural) in preventing or suppressing free-radical-related diseases (Pérez-Jiménez & Saura-Calixto, 2015).…”

Section: Introductionmentioning

confidence: 99%

Physicochemical properties and in-vitro antioxidant capacity of Semen Astragali Complanati wine

Fan

Zhang

Yan

et al. 2016

CyTA - Journal of Food

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In this paper, the physicochemical properties of the Semen Astragali Complanati wine was first investigated including the pH, electrical conductivity (EC), titratable acid, alcohol content, residual sugars, chromatic characteristics and flavonoids, and thereafter the in-vitro antioxidant capacity and its correlation with the total phenolic and flavonoids content were systematically evaluated and analyzed for the different fractions of the Semen Astragali Complanati wine by six antioxidant assays and the Pearson product-moment correlation, respectively. On a whole, there are no significant differences between the Semen Astragali Complanati wine and the grape wine regarding most of the conventional enological parameters. The antioxidant assays showed that the Semen Astragali Complanati wine exerts great antioxidant capacity, which is attributed to the high content of polyphenols and flavonoids contained such as complanatoside A and rhamnocitrin, since high correlations exhibited between the total content of phenols and flavonoids, and the in-vitro antioxidant activity, respectively. All these results indicate that the Semen Astragali Complanati could be fermented to wine and be as a natural source of antioxidants preventing damage associated with free radicals and offer alternatives to develop high value-added products to enhance health benefits.Las propiedades fisicoquímicas y la capacidad antioxidante in vitro del vino de Semen Astragali Complanati RESUMEN En este estudio se han investigado las propiedades fisicoquímicas del vino de Semen Astragali Complanati incluyendo el pH, la conductividad eléctrica, la acidez valorable, el contenido de alcohol, los residuos de azúcares, las características cromáticas y los flavonoides, después se evaluó sistemáticamente la capacidad antioxidante in vitro y su correlación con el contenido total de fenoles y flavonoides. Además se analizaron diferentes fracciones de vino de Semen Astragali Complanati mediante seis ensayos antioxidantes y la correlación producto-momento de Pearson, respectivamente. En conjunto, no se encontraron diferencias significativas entre el vino de Semen Astragali Complanati y el vino de uva en lo que concierne a los principales parámetros enológicos. Los ensayos antioxidantes mostraron que el vino de Semen Astragali Complanati ejerce una gran capacidad antioxidante, la cual se atribuye al alto contenido de polifenoles y flavonoides que contienen complanatoside A y ramnocitrina, debido a las altas correlaciones exhibidas entre el contenido total de fenoles y flavonoides, además de la actividad antioxidante in vitro, respectivamente. Todos estos resultados indican que Semen Astragali complanati podría ser fermentado a vino y ser una fuente natural de antioxidantes que previene los daños asociados con los radicales libres, además de ofrecer alternativas al desarrollo de productos con un alto valor añadido para favorecer beneficios para la salud. ARTICLE HISTORY

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Macromolecular antioxidants or non-extractable polyphenols in fruit and vegetables: Intake in four European countries

Cited by 100 publications

References 44 publications

Macromolecular Antioxidants and Dietary Fiber in Edible Seaweeds

Macromolecular Antioxidants and Dietary Fiber in Edible Seaweeds

eBASIS (Bioactive Substances in Food Information Systems) and Bioactive Intakes: Major Updates of the Bioactive Compound Composition and Beneficial Bioeffects Database and the Development of a Probabilistic Model to Assess Intakes in Europe

Physicochemical properties and in-vitro antioxidant capacity of Semen Astragali Complanati wine

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