Anthocyanin composition, antioxidant efficiency, and α-amylase inhibitor activity of different Hungarian sour cherry varieties (Prunus cerasus L.)

Homoki, Judit; Nemes, Andrea; Fazekas, Erika; Gyémánt, Gyöngyi; Balogh, Péter; Gál, Ferenc; Al-Asri, Jamil; Mortier, Jérémie; Wolber, Gerhard; Babinszky, L.; Remenyik, Judit

doi:10.1016/j.foodchem.2015.07.130

Cited by 107 publications

(86 citation statements)

References 34 publications

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“…ACL antioxidant activities for Hass and STancitaro oils were also similar to those reported for avocado oil and its lipophilic fraction (0.58 and 0.51 mM TEAC/kg, respectively) [41]. However, ACL values for avocado oils were one order of magnitude lower than those reported for Canadian grown narrow-leafed lupin cultivars [21], ethanol extracts of evening primrose and its fractions [55], and two orders of magnitude lower than those of Hungarian sour cherry varieties [56]. In spite of the low antioxidant activity of avocado oil, its components have been associated with reduced ROS levels and lipid peroxidation thereby protecting brain mitochondrial dysfunction and dyslipidemia in diabetic rats [9].…”

Section: Resultssupporting

confidence: 75%

Avocado oil characteristics of Mexican creole genotypes

Espinosa‐Alonso

Paredes‐López

Valdez‐Morales

et al. 2017

Euro J Lipid Sci & Tech

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Mexico is a major avocado producer and exporter, mainly the Hass variety, while the Mexican creole genotypes remain unexplored. We investigated the physicochemical characteristics, phenolics, and bioactivity of oils from six different Mexican avocado genotypes to increase their consumption and utilization. Oil content varied significantly among Mexican genotypes and increased linearly with dry matter content. Oils from Mexican creole genotypes varied significantly in UV absorbance and generally exhibited low secondary oxidation. Avocado oil displayed two intense fluorescence peaks at 675 and 720 nm (chlorophyll concentration) and two broad bands centered at 465 and 510 nm (oxidation products). The antioxidant activity of avocado oils was independent of total phenolic content and influenced the anti‐inflammatory (COX) activity and selectivity. Three thermal structural transitions occurred in avocado oils between −30 and 20°C. Thermal oxidation by differential scanning calorimetry (DSC) revealed that avocado oils from Mexican genotypes exhibited higher thermal stability than those of Hass. Multivariate data analysis performed on 18 oil characteristics using principal component and cluster analysis demonstrates that fluorescence emission was the major factor segregating Mexican avocado genotypes. Mexican creole avocado is an important beneficial resource for the diversity of its oil quality compared to Hass variety. Practical applications: Mexican creole avocado oil exhibited superior distinctive physicochemical characteristics than Hass avocado variety. The fluorescence emission can be considered as the predictive attribute to characterize and identify the oil quality and distinguish creole avocado genotypes. Avocado oil from creole genotypes could be an important option to add value to these crop resources, ignored by their delicate post‐harvest management. Cold press avocado oil from creole genotypes provides a distinctive regional origin denomination of gourmet oil, enabling to break its confines by post‐harvest management, simultaneously conserving the huge genetic diversity of this valuable crop. Mexican creole avocado oils exhibit superior physicochemical characteristics than Hass. Fluorescence emission effectively segregates avocado oil quality by genotypes.

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Section: Resultssupporting

confidence: 75%

Avocado oil characteristics of Mexican creole genotypes

Espinosa‐Alonso

Paredes‐López

Valdez‐Morales

et al. 2017

Euro J Lipid Sci & Tech

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“…Flavonoids are also known to bind to α‐amylase. For example, natural flavonoids (anthocyanins) extracted from sour cherry were identified recently as potent human salivary α‐amylase (HSA) inhibitors . If the specificity of these natural products is usually low and their inhibitory potency remains weaker than sugar‐based compounds, a careful analysis of their binding mode can be very valuable for the rational design of novel α‐amylase inhibitors.…”

Section: Figurementioning

confidence: 99%

α‐Amylase Modulation: Discovery of Inhibitors Using a Multi‐Pharmacophore Approach for Virtual Screening

et al. 2016

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Better control of postprandial hyperglycemia can be achieved by delaying the absorption of glucose resulting from carbohydrate digestion. Because α-amylase initiates the hydrolysis of polysaccharides, the design of α-amylase inhibitors can lead to the development of new treatments for metabolic disorders such as type II diabetes and obesity. In this study, a rational computer-aided approach was developed to identify novel α-amylase inhibitors. Three-dimensional pharmacophores were developed based on the binding mode analysis of six different families of compounds that bind to this enzyme. In a stepwise virtual screening workflow, seven molecules were selected from a library of 1.4 million. Five out of seven biologically tested compounds showed α-amylase inhibition, and the two most potent compounds inhibited α-amylase with IC values of 17 and 27 μm. The scaffold benzylideneacetohydrazide was shared by four of the discovered inhibitors, emerging as a novel drug-like non-carbohydrate fragment and constituting a promising lead scaffold for α-amylase inhibition.

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“…Many sour cherry cultivars are known as continental cultivars (Ganopoulos et al., ; Grafe & Schuster, ; Homoki et al., ; Khoo et al., ; Papp et al., ; Pissard et al., ; Siddiq et al., ; Viljevac et al., ; Wojdyło et al., ), mainly grown in north and middle European countries (Clausen et al., ; Khoo et al., ; Wojdyło et al., ) as well as in Balkan region (Mihaljević et al., ). On the other hand, there are cultivars that achieve its best quality in Mediterranean climate conditions, like autochthonous cultivar Maraska grown in Dalmatia region (Levaj et al., ; Pedisić, Dragović‐Uzelac, Levaj, & Škevin, ; Repajić et al., ; Viljevac et al., ; Viljevac Vuletić et al., ).…”

Section: Introductionmentioning

confidence: 99%

Quality and Sensory Study of Fresh Sour Cherry Juices Upon Cultivar, Growing Area and Weather Conditions

Repajić

Puškar²,

Dugalić³

et al. 2019

Journal of Food Science

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Freshly squeezed sour cherry (Prunus cerasus L.) juices of Maraska Brač (BR), Maraska MA (MA), Oblačinska 18 (18), Oblačinska Osječka (OS), Rexelle (REX), Heimann conserved (HEI), and Kelleris 16 (KEL) grown in different climate regions (Mediterranean and continental) in two consecutive harvest years were analyzed for quality and sensory properties. Obtained results showed that investigated sources of variation (cultivar, growing area, harvest year) significantly influenced physical, chemical, and sensory properties of tested juices. All juices had high soluble solids (SS) (17.26% to 25.89%), especially BR (24.19%), MA (25.89%), 18 (24.66%), and OS (23.61%). Juices also had considerable total phenols (TP) content (2.19 to 5.87 mg GAE ml−1) and antioxidant capacity (AC) (0.020 to 0.045 mmol TE mL−1) with BR, MA, REX, and HEI containing the highest amounts of bioactive compounds (BR = 5.87 mg GAE mL−1, MA = 5.68 mg GAE mL−1, REX = 4.42 mg GAE mL−1, HEI = 4.27 mg GAE mL−1). Sensory evaluation showed that all juices had satisfying sensory profiles with BR, MA, 18, OS, and KEL juices scoring particularly high (5.3 to 8.9 of 10) in desirable sensory properties (color intensity [CI], sour cherry taste [SCT], harmonious taste [HT], taste fullness [TF], sour cherry odor [SCO], and viscosity [V]) of fresh sour cherry cloudy juice. Juices from Mediterranean area achieved higher values for SS, pH, SS/TA ratio, TP, AC, SCT, HT, TF, SCO, and V compared to continental zone juices. Harvest year with higher temperatures and less rainfall also resulted in higher SS, pH, TP, and AC as well as stronger expression of desirable sensory properties. Practical Application The results of this study provide an insight into sour cherry potential for use in functional food products, including today's popular smoothies, since it is fruit rich with health contributing compounds and possesses desirable sensory characteristics (color intensity, sour cherry taste, harmonious taste, taste fullness, sour cherry odor, and viscosity) at the same time, which can differ due to cultivar, climate diversity as well as weather conditions.

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Anthocyanin composition, antioxidant efficiency, and α-amylase inhibitor activity of different Hungarian sour cherry varieties (Prunus cerasus L.)

Cited by 107 publications

References 34 publications

Avocado oil characteristics of Mexican creole genotypes

Avocado oil characteristics of Mexican creole genotypes

α‐Amylase Modulation: Discovery of Inhibitors Using a Multi‐Pharmacophore Approach for Virtual Screening

Quality and Sensory Study of Fresh Sour Cherry Juices Upon Cultivar, Growing Area and Weather Conditions

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