Study of new sources of six chlorogenic acids and caffeic acid

Meinhart, Adriana Dillenburg; Damin, Fernanda Mateus; Caldeirão, Lucas; Filho, Milton de Jesus; Silva, Letícia Cardoso da; Constant, Lívia da Silva; Filho, José Teixeira; Wagner, Róger; Godoy, Helena Teixeira

doi:10.1016/j.jfca.2019.103244

Cited by 32 publications

(20 citation statements)

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“…Recently, Meinhart et al [ 20 ] assessed the composition in chlorogenic acids and caffeic acid of three Brazilian okra fruit samples via high-performance liquid chromatography, therefore describing distinct profiles than those obtained in the present work. Authors detected the following compounds (medium values): 3- O -caffeoylquinic (25.5 mg.k −1 fw), 5- O -caffeoylquinic (1.6 mg.k −1 fw), and 3,5- O -dicaffeoylquinic (1.25 mg −1 fw).…”

Section: Resultsmentioning

confidence: 85%

Chemical Composition, Nutritional Value, and Biological Evaluation of Tunisian Okra Pods (Abelmoschus esculentus L. Moench)

et al. 2020

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The aim of this work was to perform an unprecedented in-depth study on the bioactive phytochemicals of Abelmoschus esculentus L. Moench Tunisian landrace (Marsaouia). For this purpose, its nutritional, aroma volatile, and phenolic profiles were characterized, and sundry biological activities were assessed in vitro. The approximate composition revealed that total dietary fiber as the most abundant macronutrient, mainly insoluble dietary fiber, followed by total carbohydrates and proteins. In addition, okra pods were rich in K, Ca, Mg, organic acids, tocopherols, and chlorophylls. Gas Chromatography-Electron Impact Mass Spectrometry (GC-EIMS) analysis showed that oxygenated monoterpenes, sesquiterpene hydrocarbons, and phenylpropanoids were the predominant essential volatile components in A. esculentus pods. A total of eight flavonols were detected by High-Performance Liquid Chromatography coupled to a DAD detector and mass spectrometry by electrospray ionization (HPLC-DAD-MS/ESI); with quercetin-3-O-glucoside being the majority phenolic component, followed by quercetin-O-pentosyl-hexoside and quercetin-dihexoside. This pioneering study, evidences that Tunisian okra display promising antioxidant and cytotoxic actions, in addition to relevant inhibitory effects against α-amylase and α-glucosidase enzymes, and interesting analgesic activity.

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Section: Resultsmentioning

confidence: 85%

Chemical Composition, Nutritional Value, and Biological Evaluation of Tunisian Okra Pods (Abelmoschus esculentus L. Moench)

et al. 2020

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“…The eggplant, exclusively native to the Old World, is an important vegetable worldwide especially in Africa and Southeast Asia (Zhuang et al, 2012), and have been listed by the Food and Agriculture Organization as the fourth largest vegetable crop, owing to their great nutritional and medicinal properties and is rich in proteins, minerals, and antioxidants, such as chlorogenic acid (CGA; 5‐ O ‐caffeoylquinic acid; Alarcon‐Flores et al, 2015). This dietary phenolic acid exhibits anti‐inflammatory, antimutagenic, and antiproliferative activities; however, the mechanism underlying CGA formation in the eggplant remains to be fully elucidated (Meinhart et al, 2019; Youn et al, 2019). In recent years, eggplant production is severely threatened by several soil‐borne diseases and is prone to insect damage (Magioli & Mansur, 2005; Vorontsova et al, 2013); therefore, numerous studies have aimed to elucidate the mechanisms of resistance in eggplant (Uribe et al, 2014; Yang et al, 2019).…”

Section: Introductionmentioning

confidence: 99%

A high‐quality genome assembly of the eggplant provides insights into the molecular basis of disease resistance and chlorogenic acid synthesis

Qian²,

et al. 2021

Molecular Ecology Resources

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The eggplant (Solanum melongena L.) is one of the most important Solanaceae crops, ranking third for total production and economic value in its genus. Herein, we report a high‐quality, chromosome‐scale eggplant reference genome sequence of 1155.8 Mb, with an N50 of 93.9 Mb, which was assembled by combining PacBio long reads and Hi‐C sequencing data. Repetitive sequences occupied 70.1% of the assembly length, and 35,018 high‐confidence protein‐coding genes were annotated based on multiple sources. Comparative analysis revealed 646 species‐specific families and 364 positive selection genes, conferring distinguishing traits on the eggplant. We performed genome‐wide comparative identification of disease resistance genes and discovered an expanded gene family of bacterial spot resistance in eggplant and pepper, but not in tomato and potato. The genes involved in chlorogenic acid synthesis were comprehensively characterized. Highly similar chromosomal distribution patterns of polyphenol oxidase genes were observed in the eggplant, tomato, and potato genomes. The eggplant reference genome sequence will not only facilitate evolutionary studies of the Solanaceae but also facilitate their breeding and improvement.

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“…Phenolic acids belong to the category of phenolics that usually consist of an aromatic ring linked with a carboxylic group and one or more methoxyl and/or hydroxyl groups, which confer multiple bioactive properties 9 . Caffeic acid (3,4‐dihydroxycinnamic acid; CA) is one of the typical phenolic acids existing widely in forages, fruits and vegetables such as alfalfa, sainfoin, waxberry and rosemary 10–13 . With grass hay incubated, Jayanegara 14 and Giuburuncă et al 15 .…”

Section: Introductionmentioning

confidence: 99%

Caffeic acid modulates methane production and rumen fermentation in an opposite way with high‐forage or high‐concentrate substrate in vitro

et al. 2020

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BACKGROUND Plant secondary metabolites, including tannins, saponins and phenolic acids, possess potential methane (CH4) inhibition bioactivity. Caffeic acid (CA), as one of the typical phenolic acids, serves as a promising rumen CH4 inhibitor, but the underlying mechanisms and investigations with typical formulated rations are still not well documented. Therefore, a batch culture study was conducted to investigate the effects of CA on methanogenesis, rumen fermentation and growth of ruminal microorganisms when high‐forage or high‐concentrate substrates are fermented. RESULTS After 48 h incubations, adding CA up to 40 g kg−1 dry matter linearly reduced (P < 0.05) the disappearance of dry matter, neutral detergent fiber (NDFD), total gas, methanogenesis, total volatile fatty acid and 16S rDNA copy numbers of Ruminococcus albus and Butyrivibrio fibrisolvens, and increased 16S rDNA copy numbers of methanogens for the high‐forage treatment. For the high‐concentrate treatment, CA exerted opposite effects (P < 0.05) on the above variables, except that CA did not affect (P > 0.05)16S rDNA copy numbers of methanogens or R. albus. CONCLUSION Caffeic acid inhibited in vitro methanogenesis and rumen fermentation with high‐forage substrate incubation. Contrarily, CA benefited in vitro fermentation and enhanced methanogenesis with high‐concentrate substrate incubation. It suggests that CA modulates methanogenesis and rumen fermentation mainly by affecting the growth of cellulolytic bacteria in vitro. © 2020 Society of Chemical Industry

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Study of new sources of six chlorogenic acids and caffeic acid

Cited by 32 publications

References 37 publications

Chemical Composition, Nutritional Value, and Biological Evaluation of Tunisian Okra Pods (Abelmoschus esculentus L. Moench)

Chemical Composition, Nutritional Value, and Biological Evaluation of Tunisian Okra Pods (Abelmoschus esculentus L. Moench)

A high‐quality genome assembly of the eggplant provides insights into the molecular basis of disease resistance and chlorogenic acid synthesis

Caffeic acid modulates methane production and rumen fermentation in an opposite way with high‐forage or high‐concentrate substrate in vitro

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