Stability of phytochemicals as sources of anti-inflammatory nutraceuticals in beverages — A review

Harbourne, Niamh; Marete, Eunice; Jacquier, Jean-Christophe; O’Riordan, Dolores

doi:10.1016/j.foodres.2011.03.009

Cited by 58 publications

(27 citation statements)

References 50 publications

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“…Poor storage conditions of functional foods and beverages may lead to loss of bioactive ingredients and undesirable colour and odour change (Harbourne, Marete, Jacquier, & O'Riordan, 2011). Therefore, it is of great importance to measure the rate of change of a given quality parameter with storage.…”

Section: Storage Conditionsmentioning

confidence: 99%

Potential use of olive mill wastewater in the preparation of functional beverages: A review

Zbakh

El-Abbassi

2012

Journal of Functional Foods

126

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Olive mill wastewater Phenolic compounds Bioavailability Safety Beverage formulation A B S T R A C T The biological activities of phenolic compounds from olive mill wastewater (OMW) have extensively been studied, and shown a spectrum of highly interesting bioactivities. These properties demonstrate the potential of OMW extract for inclusion into food and beverages. This contribution provides an overview of key research describing the phenolic profile of OMW associated with health promoting activities including the impact of processing and storage on its composition, safety and the bioavailability. The potential application of OMW for the preparation of functional beverages and the impact of beverage formulation factors on bioavailability of OMW phenolics are discussed. Based on the available studies, phenolic compounds of OMW are highly bioavailable and safe. Owing to the numerous reported biological activities of OMW, the inclusion of OMW phenolic extract in beverage preparations may have a significant impact on the health of population through the reduction in incidence of cardiovascular and chronic degenerative diseases.

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Section: Storage Conditionsmentioning

confidence: 99%

Potential use of olive mill wastewater in the preparation of functional beverages: A review

Zbakh

El-Abbassi

2012

Journal of Functional Foods

126

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“…In general, preparation of infusion differs, depending on the tradition of each region where it is prepared with water at different temperatures. Habitually, according to the traditional use, the water temperature in household conditions of infusion preparation usually ranges from 80 to 100 • C [16,17]. However, the application of water at low temperature is also nominated in comparison with boiling water due to the feasibility to eliminate or diminish toxic components in the final obtained infusion [14].…”

Section: Introductionmentioning

confidence: 99%

Evaluation of Antioxidant Activity, Toxicity, and Phenolic Profile of Aqueous Extracts of Chamomile (Matricaria chamomilla L.) and Sage (Salvia officinalis L.) Prepared at Different Temperatures

2020

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Chamomile and sage are common herbs that are mostly used as infusions due to their beneficial properties. The aims of this study were to determine the total phenolic content, antioxidant activity, and potential toxicity of chamomile and sage aqueous extracts prepared at three different temperatures (25, 80, 100 °C) and finally, to detect their phenolic profiles at the optimum temperature. In order to measure the total phenolic content and antioxidant capacity, Folin–Ciocalteu and 2,2-diphenyl-1-picrylhydrazyl hydrate (DPPH) assays were applied, respectively. The extraction temperature at 80 °C was the optimum, with maximal antioxidant activity and the highest total phenolic content for both herbs. Luminescence-based assay demonstrated that all the examined aqueous extracts possessed toxicity towards Vibrio fischeri. Microtox assay demonstrated no correlation with the other two assays, which were positively correlated. The major phenolics of chamomile were rutin trihydrate, ferulic acid, chlorogenic acid, and apigenin-7-O-glucoside; and major phenolics of sage were rosmarinic acid, salvianolic acid K, and luteolin-7-O-glucuronide, as defined by LC-MS of aqueous extracts at 80 °C. It can be concluded that the extraction of herbal aqueous extracts at 80 °C can provide significant bioactive and antioxidant compounds, but their consumption must be in moderation.

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“…Anthocyanins are a group of natural phenolic compounds responsible for the coloring of many plants, flowers and fruits. In animal model experiments, the biological activity of anthocyanin includes powerful antioxidant effects , anti‐inflammatory effects and anti‐tumor properties . Anthocyanins may also help in preventing obesity, hyperglycemia and asthma .…”

Section: Introductionmentioning

confidence: 99%

Different spectroscopic and molecular modeling studies on the interaction between cyanidin‐3‐O‐glucoside and bovine serum albumin

Tang

Zhang

et al. 2013

Luminescence

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Anthocyanin is one of the flavonoid phytopigments that shows strong antioxidant activity. The cyanidin-3-O-glucoside (C3G) is one of the principal types of anthocyanins. To understand the interaction between C3G and bovine serum albumin (BSA), fluorescence spectroscopy, ultraviolet-visible absorption, Fourier transform infrared spectroscopy, circular dichroism and molecular modeling techniques were used. Binding constant (K(a)) and the number of binding sites (n) were calculated. The quenching mechanism of fluorescence of BSA by C3G was discussed. The results studied by Fourier transform infrared spectroscopy and circular dichroism experiments indicate that the secondary structures of the protein have been changed by the interaction of C3G with BSA. The result of molecular modeling confirmed that the C3G bound to the site I (sub-domain IIA) of BSA, and that the hydroxyl groups in the B ring of C3G took part in the binding with BSA.

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Stability of phytochemicals as sources of anti-inflammatory nutraceuticals in beverages — A review

Cited by 58 publications

References 50 publications

Potential use of olive mill wastewater in the preparation of functional beverages: A review

Potential use of olive mill wastewater in the preparation of functional beverages: A review

Evaluation of Antioxidant Activity, Toxicity, and Phenolic Profile of Aqueous Extracts of Chamomile (Matricaria chamomilla L.) and Sage (Salvia officinalis L.) Prepared at Different Temperatures

Different spectroscopic and molecular modeling studies on the interaction between cyanidin‐3‐O‐glucoside and bovine serum albumin

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