Release of Bound Procyanidins from Cranberry Pomace by Alkaline Hydrolysis

White, Brittany L.; Howard, Luke R.; Prior, Ronald L.

doi:10.1021/jf100700p

Cited by 89 publications

(81 citation statements)

References 32 publications

(53 reference statements)

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“…3,7,8 Consequently, the phenolics content in any analytical determination is underestimated because of the bound phenolic cell-wall material that is not released by normal extraction protocols. To liberate bound phenolic derivatives, acid or base hydrolysis is applied to the plant sample prior to conventional extraction or to residual sediments resulting from conventional extraction procedures.…”

Section: Hclmentioning

confidence: 99%

“…5:2.5, v/v) and FeCl 3 at 100°C for 1 h. Furthermore, to liberate bound PAC derivatives, base hydrolysis was employed to treat cranberry pomace prior to conventional extraction protocols. 8 Caution must be exercised because severe alkaline conditions can, nonetheless, lead to cleavage of C−C interflavan bonds between the monomeric flavan-3-ol constituents. This may explain why alkalinehydrolyzed PACs typically exist as monomers, dimers, trimers, and other low-molecular-weight oligomers.…”

Section: Hclmentioning

confidence: 99%

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Separation and Characterization of Soluble Esterified and Glycoside-Bound Phenolic Compounds in Dry-Blanched Peanut Skins by Liquid Chromatography–Electrospray Ionization Mass Spectrometry

Kosińska-Cagnazzo

Kerr

et al. 2014

J. Agric. Food Chem.

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A large variety of soluble phenolic compounds, including phenolic acids (hydroxybenzoic acids, ethyl protocatechuate, and hydroxycinnamic acids, as well as phenylacetic acid and phenyllactic acid), stilbenes (trans-piceatannol and trans-3,3′,5,5′-tetrahydroxy-4′-methoxystilbene), flavan-3-ols (e.g., (−)-epicatechin, (+)-catechin, (−)-epiafzelechin, and their polymers (the proanthocyanidins, PACs)), other flavonoids (e.g., isoflavones, flavanols, and flavones), and biflavonoids, were released from esters and glycosides by base/acid hydrolysis and identified in acetonic extracts of dry-blanched peanut skins (PS). Reversed-phase high-performance liquid chromatography (RP-HPLC) coupled with electrospray ionization mass spectrometry (ESI-MS n ) was applied to separate and identify the phenolic constituents. Tentative identification of the separated phenolics was based on molecular ions and MS n fragmentation patterns acquired by ESI-MS in the negative-ion mode. Identification of free phenolic acids, stilbenes, and flavonoids was also achieved by commercial standards and by published literature data. Quantification was performed on the basis of peak areas of the UV signals from the HPLC chromatograms and calibration curves of the commercial standards. The flavonoids of PS exist mostly in glycoside-bound forms, but the aglycones can be liberated upon acid hydrolysis. PS contain significantly more PACs compared to free phenolic compounds: PAC monomers to tetramers constituted 92.0% of esterified phenolic compounds. The PAC monomer ((+)-catechin) and dimers are the main phenolics released from glycosides and account for 31.7 and 59.1%, respectively, of the total glycoside-bound phenolic compounds.

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Section: Hclmentioning

confidence: 99%

Section: Hclmentioning

confidence: 99%

Separation and Characterization of Soluble Esterified and Glycoside-Bound Phenolic Compounds in Dry-Blanched Peanut Skins by Liquid Chromatography–Electrospray Ionization Mass Spectrometry

Kosińska-Cagnazzo

Kerr

et al. 2014

J. Agric. Food Chem.

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“…Recent studies have clearly indicated the potential of incorporating various fruit and vegetable-based pomace in extruded products like apple pomace (Alavi et al, 2011;Karkle et al, 2012), grape pomace (Altan et al, 2008;Kumar et al, 2010), cranberry pomace (White et al, 2010), blue berry pomace (Khanal et al, 2009), tomato pomace (Altan et al, 2008), and carrot pomace (Altan et al, 2008) into various product matrices. However, the effect of pomace addition on extruded end-product sensory and nutritional qualities was observed to be highly variable depending on extrusion conditions, pre and postextrusion treatments, source of byproducts, etc.…”

Section: Introductionmentioning

confidence: 99%

Agro-food industry byproducts into value-added extruded foods

Paraman

Sharif

Supriyadi

et al. 2015

Food and Bioproducts Processing

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Value-added processCo-products Fruit pomace Supercritical fluid extrusion Cheese whey a b s t r a c t Food industry co-products, fruit pomace and liquid whey, were converted into shelf-stable, puffed products by using low-shear, low-temperature supercritical fluid extrusion. Coproducts were utilized as a source of dietary fiber, phytochemicals, and milk nutrients in extruded products. Liquid whey was concentrated and pumped directly into extruder barrel in lieu of water while processing cereal formulations fortified with finely ground fruit pomace. The resulting extruded products were very light in weight with 0.21-0.35 g/cm 3 density and contain14 g dietary fiber, 93 mg gallic acid equivalent polyphenols, and 652 mg vitamin C equivalent antioxidants in 100 g products. The natural fruit color is retained in the final product, indicating the preservation of color pigments and the associated bioactive compounds. About 84% of the total phenolics and 74% of the antioxidants of apple pomace were preserved in the final extrudates. The utilization of the agro-industry waste streams offers effective preservation and utilization of the nutritionally attractive byproducts as a source of functional ingredients in extruded products while adding value to the industrial waste streams.

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“…Nevertheless, the results constitute evidence of an appreciable presence of NEPP in plant foods and of their contribution to total polyphenol intake. (31) Quince 48 (32) Banana 980 (SD 45)* (27) Apple pomace 18 -23 (33) Cranberry pomace 1685 (34) Cocoa powder 602 (SD 13) (35) Carob pod 180 (36) Hydrolysable phenolics Onion 410 (SD 20)* (37) Black olive 14 -40 (38) Apple 78 (SD 6) (29) Medlar 0·5 -1·0 (39) Mandarin 39 -107 (40) Acerola 390 (SD 10)* (41) Cashew apple 1210 (SD 70)* † (41) Black currant pomace…”

Section: Occurrence Of Non-extractable Polyphenols In Dietsmentioning

confidence: 99%

Non-extractable polyphenols, a major dietary antioxidant: occurrence, metabolic fate and health effects

2013

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Current research on dietary antioxidants misses the so-called non-extractable polyphenols (NEPP), which are not significantly released from the food matrix either by mastication, acid pH in the stomach or action of digestive enzymes, reaching the colon nearly intact. NEPP, not detected by the usual analytical procedures, are made up of macromolecules and single phenolic compounds associated with macromolecules. Therefore, NEPP are not included in food and dietary intake data nor in bioavailability, intervention or observational studies. The present paper aims to provide an overview of dietary NEPP -nature, occurrence in diet, metabolic fate and possible health effects. NEPP are a relevant fraction of dietary polyphenols exerting their main biological action in the colon, where they are extensively fermented by the action of microbiota, giving place to absorbable metabolites. NEPP exhibit different potential health-related properties, in particular in relation to gastrointestinal health, such as increases in antioxidant and antiproliferative capacities, reduction of intestinal tumorigenesis and modification of gene expression, as observed in different animal models. Further research into NEPP may provide a better understanding of the health effects of dietary antioxidants.

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Release of Bound Procyanidins from Cranberry Pomace by Alkaline Hydrolysis

Cited by 89 publications

References 32 publications

Separation and Characterization of Soluble Esterified and Glycoside-Bound Phenolic Compounds in Dry-Blanched Peanut Skins by Liquid Chromatography–Electrospray Ionization Mass Spectrometry

Separation and Characterization of Soluble Esterified and Glycoside-Bound Phenolic Compounds in Dry-Blanched Peanut Skins by Liquid Chromatography–Electrospray Ionization Mass Spectrometry

Agro-food industry byproducts into value-added extruded foods

Non-extractable polyphenols, a major dietary antioxidant: occurrence, metabolic fate and health effects

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