Polyphenol content, <i>in vitro</i> bioaccessibility and antioxidant capacity of widely consumed beverages

Baeza, Gema; Sarriá, Beatriz; Bravo, Laura; Mateos, Raquel

doi:10.1002/jsfa.8607

Cited by 51 publications

(39 citation statements)

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“…As compared to the control, under optimized conditions (47 °C, pH = 4.4, for 20.8 h) hydrolysates WB showed 4.2, 1.5, 2.9, and 2.0 times higher content of FA and bioactivities to scavenge oxygen radicals, chelate transition metals, and inhibit monocyte chemoattractant protein-1 secretion in macrophages, respectively. In the present study, WB solubilization and FA yields reached a maximum of 83% by weight and 222 mg/100 g of soluble fraction (equivalent to 5.1 g/kg of bran), values notably higher than those reported in the literature [ 16 , 26 , 47 ]. Pressurized liquid extraction of WB (1140 μm particle size) using pure water at 160 °C for 74 min has shown similar efficiency (0.38 g/kg WB) compared with alkaline hydrolysis using 2 M NaOH at 30 °C for 2 h treatment of WB solutions for FA recovery (0.4 g FA/kg of WB).…”

Section: Discussioncontrasting

confidence: 78%

“…In this context, the objective of this study was to enhance the WB biofunctionality towards antioxidant and anti-inflammatory properties through the solubilization of phenolic acids by a combination of autoclave and enzymatic treatments. Enzymatic treatments have been pointed out as environmentally friendly, energy efficient, and selective biorefinery processes with a great potential to provide from feedstock tailored products in terms of chemical composition, and technological and bioactive features [ 26 ].…”

Section: Discussionmentioning

confidence: 99%

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Enzyme Selection and Hydrolysis under Optimal Conditions Improved Phenolic Acid Solubility, and Antioxidant and Anti-Inflammatory Activities of Wheat Bran

et al. 2020

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Valorization of wheat bran (WB) into new high-value products is of great interest within the framework of sustainability and circular economy. In the present study, we utilized a multi-step approach to extract nutraceutical compounds (phenolic acids) from WB and improved its antioxidant and anti-inflammatory properties through using sequential hydrothermal and enzymatic hydrolysis. Thirteen commercial glycosidases differing in their specific activity were screened and compared for hydrolytic efficiency to release monosaccharides, ferulic acid, and diferulic acid. Ultraflo XL was selected as the desired enzyme treatment on the basis of its higher WB solubilization, as well as its monosaccharide and phenolic acids yields. The relationships between better hydrolytic performance of Ultraflo XL and its particular activity profile were established. To determine the optimum conditions for Ultraflo XL treatment, we tested different factors (solvent pH, incubation temperature, and time) under 15 experiments. A multicomponent analysis (MCA), including central composite design, model fitness, regression coefficients, analysis of variance, 3D response curves, and desirability, was used for processing optimization. A beneficial effect of autoclave treatment on the release of phenolic compounds was also evidenced. The results of MCA showed involvement of linear, quadratic, and interactive effects of processing factors, although solvent pH was the main determinant factor, affecting enzymatic extraction of phenolics and bioactivity of hydrolysates. As compared to control WB, under optimized conditions (47 °C, pH = 4.4, and 20.8 h), WB hydrolysates showed 4.2, 1.5, 2, and 3 times higher content of ferulic acid (FA) and capacity to scavenge oxygen radicals, chelate transition metals, and inhibit monocyte chemoattractant protein-1 secretion in macrophages, respectively. These approaches could be applied for the sustainable utilization of WB, harnessing its nutraceutical potential.

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Section: Discussioncontrasting

confidence: 78%

Section: Discussionmentioning

confidence: 99%

Enzyme Selection and Hydrolysis under Optimal Conditions Improved Phenolic Acid Solubility, and Antioxidant and Anti-Inflammatory Activities of Wheat Bran

et al. 2020

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“…Coffee is one of the most consumed beverages in the world and as such is becoming a daily commodity in most people's lives [1]. Such high consumption of coffee generates increasing amounts of spent coffee grounds (SCG).…”

Section: Introductionmentioning

confidence: 99%

The Optimized Production of 5-(Hydroxymethyl)furfural and Related Products from Spent Coffee Grounds

et al. 2019

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The increasing consumption of coffee worldwide has led to higher amounts of spent coffee grounds (SCG) being produced which are generally disposed of in landfill or used as compost. However, the wide range of molecules present in SCG such as saccharides, lignin, lipids and proteins give this biomass source a large chemical functionality. In this work, SCG were fractionated to separate the components into three separate portions for further valorization; these were hemicellulose-enriched fractions (HEF), lignin-enriched fraction (LEF) and cellulose-enriched fraction (CEF). HEF was effectively used in the growth of the oleaginous yeast Metschnikowia pulcherrima, additionally, the C6 sugars present in this fraction suggests that it can be used in the production of 5-hydroxymethylfurfural (HMF). The LEF had a considerable high heating value (HHV) and would be suitable as a biofuel component for combustion. CEF was efficiently used in the production of HMF as 0.35 g of this product were obtained from 10 g of SCG. Such results demonstrate that SCG can be effectively used in the production of HMF within a biorefinery concept.

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“…Furthermore, the consumption of caffeoylquinic acids from yerba mate beverages can contribute to the prevention of chronic and cardiovascular diseases (Cardozo & Morand, 2016). Theobromine, caffeine, and rutin have also been found in I. paraguariensis (Souza et al, 2015;Baeza et al, 2018). Methylxanthines presents good hydroxyl radical scavenging ability which is attributed their anticarcinogenic properties (Zielinski et al, 2016).…”

Section: Resultsmentioning

confidence: 99%

A multivariate approach to differentiate yerba mate (Ilex paraguariensis) commercialized in the southern Brazil on the basis of phenolics, methylxanthines and in vitro antioxidant activity

et al. 2020

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The consumption of yerba mate beverages is related to several health benefits. These desirable properties are mainly due to the bioactive compounds. However, the levels of those compounds are directly affected by factors such as geographical origin. This study aimed to use chemometrics to evaluate the antioxidant compounds of yerba mate (consumed as chimarrão) marketed in southern Brazil. Neochlorogenic acid and caffeine were the main bioactive compounds found in this type of yerba mate beverage (chimarrão). The dataset was analyzed by chemometrics, and principal component analysis using the first three principal components explained 61.30% of the total variance. Hierarchical cluster analysis suggested three clusters, with cluster 1 containing the majority of the samples from the states of Rio Grande do Sul and Paraná, with higher levels of phenolics, methylxanthines, and antioxidant activity. The supervised methods, soft independent modeling of class analogy (SOMCA) and partial least squares-discriminant analysis (PLS-DA), had similar predictability (≥75% of accuracy) in terms of classifying yerba mate according to different Brazilian regions. Therefore, the chemometric tools used in the current study was suitable to monitor and assess a large variation of the antioxidant composition of yerba mate from different southern Brazilian states.

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Polyphenol content, in vitro bioaccessibility and antioxidant capacity of widely consumed beverages

Abstract: Regular consumption of the studied beverages provides considerable amounts of antioxidants which are relatively stable after simulated digestion, and thus have the potential to prevent oxidative stress-related disorders. © 2017 Society of Chemical Industry.

Cited by 51 publications

References 50 publications

Enzyme Selection and Hydrolysis under Optimal Conditions Improved Phenolic Acid Solubility, and Antioxidant and Anti-Inflammatory Activities of Wheat Bran

Enzyme Selection and Hydrolysis under Optimal Conditions Improved Phenolic Acid Solubility, and Antioxidant and Anti-Inflammatory Activities of Wheat Bran

The Optimized Production of 5-(Hydroxymethyl)furfural and Related Products from Spent Coffee Grounds

A multivariate approach to differentiate yerba mate (Ilex paraguariensis) commercialized in the southern Brazil on the basis of phenolics, methylxanthines and in vitro antioxidant activity

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