Phenolic extracts obtained from thermally treated secondary varieties of dates: Antimicrobial and antioxidant properties

Mrabet, Abdessalem; García-Borrego, Aránzazu; Jiménez-Araujo, Ana; Fernández‐Bolaños, Juan; Sindic, Marianne; Rodríguez-Gutiérrez, Guillermo

doi:10.1016/j.lwt.2017.01.064

Cited by 14 publications

(16 citation statements)

References 24 publications

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“…Therefore, the DHPG varied from 346.9 ± 0.2 mg/L for pre-treatments B1, to 348.0 ± 0.5 and 348.9 ± 0. Like DHPG, the Glu-HT concentration in the soluble phase increased with time at 121 ºC; while it decreased at 131 ºC, similar results were obtained by Abdessalem et al [52].…”

Section: Effect Of the Different Pre-treatments On Soluble Phenols (Sp)supporting

confidence: 88%

“…Abdessalem et al [52] reported that the percentage of phenols in dates decreased with severity of treatment because the pre-treatment solubilized a greater portion of the cell wall material, mainly hemicelluloses that can be linked with simple phenols. The conditions used by Abdessalem et al [52] were either 140 or 160 °C for 30 min and at a maximum pressure of 9 kg/cm 2 . Temperature rather than exposure time seemed more important for phenol solubilization.…”

Section: Effect Of the Different Pre-treatments On Soluble Phenols (Sp)mentioning

confidence: 99%

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Impact of soft hydrothermal pre-treatments on the olive mill solid waste characteristics and its subsequent anaerobic digestion

Fernández-Rodríguez

Lama-Calvente

Jiménez‐Rodríguez

et al. 2020

Biomass Conv. Bioref.

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The aim of this study was to investigate the effect of a soft-hydrothermal pre-treatment (SHP) on olive mill solid waste (OMSW) and its subsequent anaerobic digestion (AD). OMSW was pre-treated in an autoclave at temperatures of 121 ºC and 133 ºC and excess pressures of 1.1 and 2.1 bars, respectively at heating times of 15, 20 and 30 minutes. The digestibility of pre-treated and untreated OMSW was determined in terms of methane potential through using biochemical methane potentials tests (BMP). An important solubilisation of high valuable compounds such us hydroxytyrosol, and 3,4dihydroxyphenylglycol was observed after pre-treatments. SHP showed a significant reduction on fiber length and width (p < 0.05). A higher polysaccharides solubilisation was observed in treatment at 121 ºC comparing with that observed at 133 ºC. SHP carried out at 121 ºC, 1.1 bar (30 min) (pre-treatment A1), allowed obtaining the highest methane yield (380 ± 5 mL CH 4 /g VS), which was 12.3% higher than that obtained for untreated OMSW. Pearson correlation (PEC) and Principal Component Analysis (PCA) were carried out. PEC showed a positive correlation with phenol vanillic acid and PCA grouped pre-treatment A1 with polysaccharides solubilization. The influence of the SHP conditions on the AD of OMSW was assessed through the monitoring of process performance and calculation of kinetic parameters by using the Transference Function model.

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Section: Effect Of the Different Pre-treatments On Soluble Phenols (Sp)supporting

confidence: 88%

Section: Effect Of the Different Pre-treatments On Soluble Phenols (Sp)mentioning

confidence: 99%

Impact of soft hydrothermal pre-treatments on the olive mill solid waste characteristics and its subsequent anaerobic digestion

Fernández-Rodríguez

Lama-Calvente

Jiménez‐Rodríguez

et al. 2020

Biomass Conv. Bioref.

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“…The use of temperature and enzymatic reactions are implied in the fermentation of cacao. These reactions enhance the production of bioactive compounds such as soluble sugars linked with phenols forming phenolic glycosides (Rubio-Senent et al, 2013) or antioxidant soluble fiber (Mrabet et al, 2017). In addition, fermentation has been shown to increase the formation of soluble neutral oligosaccharides and soluble pectin with functional and biological activities (Bermudez-Oria et al,2017;Lama-Muñoz et al, 2012).…”

Section: Nir Calibration Resultsmentioning

confidence: 99%

Viability of near infrared spectroscopy for a rapid analysis of the bioactive compounds in intact cocoa bean husk

et al. 2021

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The potential of the cocoa bean husk (CBH) as a natural source of bioactive compounds is ever-increasing. In this work, its bioactive compounds and antioxidant activity were analyzed using near infrared spectroscopy in samples of CBH. Beans were harvested and fermented in a Mexican gene bank. Reference data on total sugars, total phenols, phenolic compounds, theobromine, and antioxidant activity were correlated with the intact husk and bean spectra. The Modified Partial Least Square regression method (MPLSR) was used to develop calibrations. Good calibration statistics were obtained for total sugars (r 2 =0.90), theobromine (r 2 =0.83) and total phenols (r 2 =0.81) in data related to the CBH spectra, with a ratio of standard deviation/standard error of cross validation (RPD) of 3.16, 2.39 and 2.28, respectively. Acceptable calibrations for the estimation of bioactive compounds in CBH were obtained for the first time from the spectra of intact grain samples. Industries interested in bioactive compounds from CBH could use this technology as an easy and fast method to predict their contents, while avoiding the inconvenient de-husking process.

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“…15,16 Currently, this test has been used to compare the antioxidant activity of several water-soluble and liposoluble antioxidants, such as tocopherols, ascorbyl palmitate, ascorbic acid, citric acid, phenolic-rich extracts, isolated phenolic compounds and their derivatives, added into vegetal oils and other foods. [17][18][19][20] Although the Rancimat test is widely used to evaluate the TAC of foods, it should not be used to assess the antioxidant status of individuals or to evaluate human fluids (i.e. blood and urine).…”

Section: Lipid Analysis: the Rancimat And Thiobarbituric Acid Reactivmentioning

confidence: 99%

Twenty‐five years of total antioxidant capacity measurement of foods and biological fluids: merits and limitations

et al. 2019

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This review summarises 25 years of investigations on antioxidants research in foods and biological fluids and critically analyses the merits and limitations of using the total antioxidant capacity (TAC) measurement in the metabolomic era. An enormous bulk of knowledge was produced regarding the antioxidant capacity of foods and large TAC databases were developed. A direct link between a food TAC value and any health benefit is erroneous and has led to several cases of consumer deception. However, the striking epidemiological evidence associating a high dietary TAC with some disease prevention and the availability of well-constructed TAC databases deserve attention and must be taken into account to establish the usefulness of measuring TAC in both foods and biological samples. The in vivo TAC measurement, usually performed in plasma, is influenced by many external factors, such as dietary habits, as well as environmental and behavioural factors, which are integrated towards homeostatic control by fine physiological mechanisms with high inter-individual variability. Therefore, plasma TAC cannot be considered as a unique biomarker of individual antioxidant status. However, the combined evaluation of plasma TAC with known markers of disease, individual metabolism, inflammation and genetics, as well as with markers of gut microbiota composition and activity, may lead to the identification of populations that are more responsive to food/diet TAC. In this framework, the appropriate use of TAC measurement both in food and in vivo can still provide support for the interpretation of complex phenomena and be a tool for sample screening when making a quick decision toward in-depth research investigations.

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Phenolic extracts obtained from thermally treated secondary varieties of dates: Antimicrobial and antioxidant properties

Cited by 14 publications

References 24 publications

Impact of soft hydrothermal pre-treatments on the olive mill solid waste characteristics and its subsequent anaerobic digestion

Impact of soft hydrothermal pre-treatments on the olive mill solid waste characteristics and its subsequent anaerobic digestion

Viability of near infrared spectroscopy for a rapid analysis of the bioactive compounds in intact cocoa bean husk

Twenty‐five years of total antioxidant capacity measurement of foods and biological fluids: merits and limitations

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