Polyphenols

Cvejić, Jelena; Krstonošić, Milica Atanacković; Bursać, Mira; Miljić, Uroš

doi:10.1016/b978-0-12-805257-0.00007-7

Cited by 15 publications

(11 citation statements)

References 303 publications

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“…Although OH has been applied for some time, there are few studies on its influence as an extraction method of bioactive polyphenols and carotenoids from tomato by-products (Hogervorst Cvejić et al, 2017b;Rajha et al, 2014).…”

Section: Introductionmentioning

confidence: 99%

Extraction of tomato by-products’ bioactive compounds using ohmic technology

Damasceno

Pereira

Rodrigues

et al. 2019

Food and Bioproducts Processing

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Tomato by-products Ohmic heating Extraction optimization By-products valorization New extraction method Polyphenols Carotenoids a b s t r a c tTomato peels and seeds are the main by-products of the tomato industry and represent an interesting source of bioactive compounds (BC) including carotenoids, which can be then used as colorant to commercial aquaculture. The aim of the present work was to optimize the extraction of BC from tomato by-products using Ohmic heating (OH) technology. OH extraction experiments were done in the presence of moderate electric fields (MEF) of different intensity (i.e. 4, 6 and 11 V cm −1 ) to identify the presence of non-thermal effects on the extraction process and its influence on bioactive properties of the extracted compounds. Polyphenol extraction using OH was successfully optimized with the best extraction conditions being 70 • C for 15 min using 70% ethanol as a solvent, which exhibited rutin recovers of 77% higher than control samples. It allowed to recover up to 4.93 g/gFW lycopene from tomato by-products without resorting to organic solvents. OH can be used as an environmental-friendly, fast and economic process to polyphenols recover from industrial tomato by-products. In addition, the use of different MEF during extraction shows to have a high potential to cause different levels of permeabilization and cell stress that can help to define a selective extraction process of valuable components from tomato by-products.

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Section: Introductionmentioning

confidence: 99%

Extraction of tomato by-products’ bioactive compounds using ohmic technology

Damasceno

Pereira

Rodrigues

et al. 2019

Food and Bioproducts Processing

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“…In the 1 H-NMR spectrum of this mixture the signals of 6 appear clearly separated from those of the expected hydrolytic product 2 and from lower signals attributable to 8. The cis- (3,4) stereochemistry and thus the β position of the sulfo group at C(4) was established by the 3 J coupling analysis where the inter-proton coupling constant, 3 J(3,4) was found to be 4.9 Hz. Since H-C(3) occupies an axial position in catechin-based metabolites, this value is only in accordance with H-C(4) in an equatorial position, i.e 3 www.nature.com/scientificreports/ J(3ax,4eq); indeed, the other relationship would be reflected by a 3 J(3ax,4ax) expected to be much higher ( ≈ 10 Hz).…”

Section: Resultsmentioning

confidence: 99%

“…S1 online) that other isobaric sulfonated products, detected in the sulfonation of monomeric flavanols, are not present in the reacting mixture. By knowing the initial concentration of procyanidins [3] 0 (or [4] 0 ) and measuring [5] t (or [6] t ) at different times for given pH/T values, we evaluated the k obs values (Table 2) from the best-fitting of the curves ln{( [3] (Table 2) were also obtained from the temperature dependence of these values, following Arrhenius and Eyring kinetic models. Significant differences with respect to monomeric flavanols were found both on the pH-and temperature-dependence of the corresponding k obs : as above reported, the specific rate of sulfonation process 3 → 5 is much higher (about 20 times) than that of process 1 → 5.…”

Section: Kinetics Of Sulfonation Processes Of Dimeric Flavanols 3 Andmentioning

confidence: 99%

Kinetic investigations of sulfite addition to flavanols

Bonaldo

Guella

Mattivi

et al. 2020

Sci Rep

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Flavanols are an important class of natural products occurring in almost all plants, fruits and vegetables; they have a great influence on wine ageing potential, astringency, colour stability and biological activities. In wine, flavanols react with sulfur dioxide (SO 2), the most widely used preservative in oenology, leading to sulfonated products. Here we report a kinetic investigation, through LC-MS quantitative measurements carried out at different pH (3 and 4) and temperature values (23, 30, 40, 50 and 60 • C), of the reaction products obtained by SO 2 addition to both monomeric (epicatechin and catechin) and dimeric flavanols (procyanidin B2 and procyanidin B3). The results proved that: (a) the major sulfonation route that leads quickly and in good yields to monomeric 4 β-sulfonated derivatives passes through the acid-catalysed depolymerisation of proanthocyanidins; (b) monomeric flavanols lead to the same 4 β-sulfonated products, although in a considerably slower manner, and also to other sulfonated regioisomers; (c) the kinetic data in our hands, in particular the temperature dependence of the observed rates, suggest the involvement of two completely different reaction mechanisms for the SO 2 addition to dimeric and monomeric flavanol substrates; (d) direct sulfonation of epicatechin is slightly faster than that of catechin. Flavanols are among the most important groups of secondary metabolites, due to their ubiquity, biological activities, nutritional value and food quality impact. They include the monomeric epicatechin (1), catechin (2), gallocatechin, epigallocatechin gallate, catechin gallate, oligomeric procyanidins (e.g. procyanidin B2 (3) and procyanidin B3 (4)), prodelphinidins, and polymeric proanthocyanins (Fig. 1). Condensed tannins are defined as oligomeric/polymeric flavanols with mass higher than 500 Dalton 1. This group of secondary metabolites is found in most of the plants, fruits, vegetables and beverages, and so every day we intake huge amounts of them by consuming wine, tea, cocoa, coffee, chocolate, berries, apples, nuts, dry fruits, mint, basil, etc. 2-4. The first scientific works about tannins were focused on their utility in the leather industry 1,5,6 , but today they are known and worldwide studied for their role in (a) human health 3,7,8 , (b) plant physiology and defence 2,9 and (c) contribution to sensorial character of food, due to their astringent and bitter taste, or their ability to stabilise wine red colour 10-14. Their properties depend on their chemical structure, such as degree of polymerisation, Bring hydroxylation and C-ring configuration 15-20. Centuries ago, the addition of SO 2 to a tannin extract was a key process in order to obtain better quality material for leather manufacturing 21. Today, SO 2 (E220) addition is permitted and regularly used in a wide range of food including wine, dried fruits and meat products, because of its preservative effects 22. However, SO 2 and sulfites are among the food allergens and the added doses are subject to legal limits 23,24. ...

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“…Furthermore, phenolic compounds act as natural antioxidants that enhance the nutritional value of food by retarding oxidative degradation of lipids. Therefore, adding phenolic compounds to food products extends their shelf life by increasing oxidative stability [14]. In this regard, antioxidants are well-known food additives included excessively in food products to maintain their initial quality [15].…”

Section: Introductionmentioning

confidence: 99%

Polyphenols: A Comprehensive Review of their Nutritional Properties

Ebrahimi¹,

Lante²

2021

TOBIOTJ

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Polyphenols are the most prominent natural antioxidants found numerously in nature. They are secondary metabolites recognized for having high health benefits for consumers, even if the exploitation of these remarkable natural compounds is still a challenge. Moreover, there is a dilemma over the nutritional value of polyphenols. Hence, this paper seeks to review the classification, sources, anti-browning effect, antioxidant activity, nutritional property and anti-disease effect of polyphenols for better understanding the issues which need to be addressed in the valorization of these natural compounds.

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Polyphenols

Cited by 15 publications

References 303 publications

Extraction of tomato by-products’ bioactive compounds using ohmic technology

Extraction of tomato by-products’ bioactive compounds using ohmic technology

Kinetic investigations of sulfite addition to flavanols

Polyphenols: A Comprehensive Review of their Nutritional Properties

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