An approach for degradation of grape seed and skin proanthocyanidin polymers into oligomers by sulphurous acid

Luo, Lanxin; Cui, Yan; Cheng, Jianchun; Fang, Bairui; Wei, Zongmin; Sun, Baoshan

doi:10.1016/j.foodchem.2018.02.097

Cited by 33 publications

(23 citation statements)

References 22 publications

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“…The result may be due to the degradation of high polymerized procyanidins at high temperatures and the formation of less polymerized, more active dimer procyanidins. This assumption confirms the study of Luo et al [50] which developed method for degradation of grape proanthocyanidin polymers into oligomers by sulphurous acid in high temperature (60–80 °C) which resulted in many individual procyanidins dimers and trimers. It was also observed that high polymeric procyanidins exhibited lower values of their half-life times in higher temperature than dimeric procyanidins [51].…”

Section: Resultssupporting

confidence: 90%

Phytochemical Diversity in Rhizomes of Three Reynoutria Species and their Antioxidant Activity Correlations Elucidated by LC-ESI-MS/MS Analysis

et al. 2019

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The rhizome of Reynoutria japonica is a well-known traditional herb (Hu zhang) used in East Asia to treat various inflammatory diseases, infections, skin diseases, scald, and hyperlipidemia. It is also one of the richest natural sources of resveratrol. Although, it has been recently included in the European Pharmacopoeia, in Europe it is still an untapped resource. Some of the therapeutic effects are likely to be influenced by its antioxidant properties and this in turn is frequently associated with a high stilbene content. However, compounds other than stilbenes may add to the total antioxidant capacity. Hence, the aim of this research was to examine rhizomes of R. japonica and the less studied but morphologically similar species, R. sachalinensis and R. x bohemica for their phytochemical composition and antioxidant activity and to clarify the relationship between the antioxidant activity and the components by statistical methods. HPLC/UV/ESI-MS studies of three Reynoutria species revealed 171 compounds, comprising stilbenes, carbohydrates, procyanidins, flavan-3-ols, anthraquinones, phenylpropanoids, lignin oligomers, hydroxycinnamic acids, naphthalenes and their derivatives. Our studies confirmed the presence of procyanidins with high degree of polymerization, up to decamers, in the rhizomes of R. japonica and provides new data on the presence of these compounds in other Reynoutria species. A procyanidin trimer digallate was described for the first time in, the studied plants. Moreover, we tentatively identified dianthrone glycosides new for these species and previously unrecorded phenylpropanoid disaccharide esters and hydroxycinnamic acid derivatives. Furthermore, compounds tentatively annotated as lignin oligomers were observed for the first time in the studied species. The rhizomes of all Reynoutria species exhibited strong antioxidant activity. Statistical analysis demonstrated that proanthocyanidins should be considered as important contributors to the total antioxidant capacity.

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Section: Resultssupporting

confidence: 90%

Phytochemical Diversity in Rhizomes of Three Reynoutria Species and their Antioxidant Activity Correlations Elucidated by LC-ESI-MS/MS Analysis

et al. 2019

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“…Table 3 shows the composition and physicochemical properties of the formulated beverage pH, fructose, glucose, sucrose, and PACs exhibit a significant difference after storage time ( P < 0.05). On our CRG beverage, the PACs content was initially 0.174 mg/100 g, and after storage study, it was around twice higher, which could be attributed to the acid hydrolysis of PACs into the monomers, especially epicatechin (Luo et al., 2018). Some characteristics as humidity, fat, galactose, lactose, and ashes did not exhibit differences among the control and the formulated CRG beverage.…”

Section: Resultsmentioning

confidence: 83%

Growth conditions and survival kinetics during storage of Lactobacillus rhamnosus GG for the design of a sustainable probiotic whey‐based beverage containing Costa Rican guava fruit pulp

Montero-Zamora¹,

Cortés-Muñoz

Esquivel

et al. 2020

Journal of Food Science

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The finding of economical and practical applications for milk whey is still a challenge for dairy industries. This paper presents information about the development of a probiotic-prebiotic beverage based on Lactobacillus rhamnosus GG (LGG) and Costa Rican guava (CRG) fruit pulp with industrial potential. First, a supplemented whey media was developed for LGG growth, and the whey-supplemented media was used for fermentation in bioreactors. LGG reached a maximum growth rate of 0.32 hr −1 after 48 hr of fermentation. The whey-grown probiotics were then mixed with CRG pulp to produce the probiotic-prebiotic beverage. The survival kinetics of LGG in the formulated drink was not affected by the addition of CRG pulp (P > 0.05), and the shelf-life of the inoculated beverage surpassed 40 days with a minimum population of 10 6 colony forming units (CFU)/mL. Properties as pH, fructose, glucose, sucrose, and proanthocyanidins (PACs) content exhibited a significant difference after storage time (P < 0.05). Finally, three different formulas of the beverage with different whey content were compared through sensory evaluation. The prototype with 50% whey content was one of the most valuable beverage formulas according to the organoleptic parameters, which remarks about the possibility of developing a probiotic whey-based beverage containing CRG pulp. Furthermore, this is the first report about CRG beverages as a probiotic vector.

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“…Flavonoids have been reported to effectively inhibit UV degradation of molecules used in chemical sunscreens. [28][29][30] Larch bark extract contains a large number of polyphenols (e.g., avonoids). The main components of avonoids are tannins and phenolic acids shaped by proanthocyanidins.…”

Section: Introductionmentioning

confidence: 99%

Simple, green, ultrasound-assisted preparation of novel core–shell microcapsules from octyl methoxycinnamate and oligomeric proanthocyanidins for UV-stable sunscreen

et al. 2021

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An approach for degradation of grape seed and skin proanthocyanidin polymers into oligomers by sulphurous acid

Cited by 33 publications

References 22 publications

Phytochemical Diversity in Rhizomes of Three Reynoutria Species and their Antioxidant Activity Correlations Elucidated by LC-ESI-MS/MS Analysis

Phytochemical Diversity in Rhizomes of Three Reynoutria Species and their Antioxidant Activity Correlations Elucidated by LC-ESI-MS/MS Analysis

Growth conditions and survival kinetics during storage of Lactobacillus rhamnosus GG for the design of a sustainable probiotic whey‐based beverage containing Costa Rican guava fruit pulp

Simple, green, ultrasound-assisted preparation of novel core–shell microcapsules from octyl methoxycinnamate and oligomeric proanthocyanidins for UV-stable sunscreen

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