Benefits and Pitfalls of HPLC Coupled to Diode-Array, Charged Aerosol, and Coulometric Detections: Effect of Detection on Screening of Bioactive Compounds in Apples

Hollá, Marcela; Bílková, A.; Jakubec, Pavel; Košková, Stanislava; Vlčková, Hana; Šatı́nský, Dalibor; Švec, František; Sklenářová, Hana

doi:10.3390/molecules26113246

Cited by 6 publications

(3 citation statements)

References 50 publications

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“…Qualitative differences have been found in the profile of phenolic compounds characterized in apple. While some authors [11] identified 20 different compounds, other authors have also identified 11 [12] and 7 individual phenolics [13]. This high variability can be attributed to genetic factors (apple variety) or agronomic and environmental conditions.…”

Section: Discussionmentioning

confidence: 99%

Characterization of the Effect of a Novel Production Technique for ‘Not from Concentrate’ Pear and Apple Juices on the Composition of Phenolic Compounds

Teixeira,

Ribeiro,

Simôes

et al. 2023

Plants

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The consumption of ‘not-from-concentrate’ (NFC) fruit juices can be a convenient and enjoyable way to incorporate the nutritional benefits and flavors of fruits into one’s diet. This study will focus on the effect of production of juices from apple and pear fruits, by using centrifugal decanter and tangential filtration, on the profile of polyphenols as a valuable source of bioactive compounds. Likewise, by-products from the juice industry were characterized in order to understand the high-value-added potential based on their composition of polyphenols. Briefly, apple and apple juice showed great contents of chlorogenic acid (0.990 ± 0.021 mg/g of DW), the dihydrochalcone phloridzin (1.041 ± 0.062 mg/g of DW), procyanidins (0.733 ± 0.121 mg/g of DW) and quercetin derivatives (1.501 ± 0.192 mg/g of DW). Likewise, the most abundant compounds in pear and pear juices were chlorogenic acid (0.917 ± 0.021 mg/g of DW), caffeoylquinic acid (0.180 ± 0.029 mg/g of DW), procyanidins (0.255 ± 0.016 mg/g of DW) and quercetin derivatives (0.181 ± 0.004 mg/g of DW). Both temperature and tangential speed affect the amount of phenolic compounds in fruit juices, highlighting the need to control the technological process to obtain a more nutritious/healthier beverage. Overall, NFC juices arise as a better option when compared with concentrated juices. Furthermore, the higher yield of phenolic compounds found in fruit pomace clearly open new ways for upcycling this fruit by-product as a high-value-added ingredient.

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Section: Discussionmentioning

confidence: 99%

Characterization of the Effect of a Novel Production Technique for ‘Not from Concentrate’ Pear and Apple Juices on the Composition of Phenolic Compounds

Teixeira,

Ribeiro,

Simôes

et al. 2023

Plants

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“…Furthermore, HPLC‐DAD was appropriate for evaluating three essential factors that influence saffron quality (crocin, picrocrocin, and safranal; Razavizadeh & ArabshahiDelooei, 2021; Suchareau et al, 2021). DAD, on the other hand, provided for selective and sensitive examination with the elimination of potential errors (Hollá et al, 2021). In addition, spectroscopy technique such as Raman spectroscopy, when combined with appropriate chemometric algorithms, has been demonstrated to be beneficial for routine food quality management.…”

Section: Crocin: Quantificationmentioning

confidence: 99%

Therapeutic implications of crocin in Parkinson's disease: A review of preclinical research

et al. 2023

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Parkinson's disease is among the most common forms of neurodegenerative illness, with present treatment being primarily symptomatic and frequently coming with substantial adverse effects. Neuronal degeneration may arise due to a variety of pathological events, like inflammatory responses, neurotransmitter dysregulation, oxidative damage, mitochondrial malfunction, apoptosis, and genetic factors. The health issue and financial burden brought on by Parkinson's disease can worsen as the population ages. In the search for new and secure therapeutic agents for Parkinson's disease, several natural compounds have been shown to exert considerable neuroprotective benefits. Crocin, a naturally occurring carotenoid molecule, was found to have neuroprotective potential in the therapy of this disorder. Taking into account, the outcomes of various studies and the restorative actions of crocin, the present study emphasized the protective ability of crocin in this disease. Given the strong evidence supporting the neuroprotective ability of crocin, it is inferred that crocin inhibits inflammatory, apoptotic, and antioxidant processes through multiple mechanisms. Therefore, this compound is considered a safe and effective therapeutic choice for neurodegenerative illnesses like Parkinson's disease. However, more research on its efficacy as a treatment of Parkinson's disease is needed, specifically examining its mechanisms and the results obtained in clinical trials.

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“…Moreover, the novelty can be seen in the analysis of targeted and untargeted bioactive compounds in chili using ultra‐performance liquid chromatography‐ion mobility spectroscopy mass spectrometry (UPLC‐IMS‐MSE) technique. UPLC‐IMS‐MSE chosen as the HPLC technique (either alone or coupled with a diode array detector) has limited capabilities, especially when quality is of importance (Hollá et al., 2021). Targeted and untargeted metabolomics are crucial as it helps in compound screening and quantification of targeted compounds.…”

Section: Introductionmentioning

confidence: 99%

Targeted and untargeted metabolites and antioxidant properties in chili pepper at different maturity stages

et al. 2023

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Chilies (Capsicum sp.) are popular for their pungency and nutrition; however, these parameters vary with harvesting maturity. The effects of maturity stages on secondary compound levels and antioxidant activities in “super hot” chilies were investigated. Seven maturity stages were selected (i.e., 100% green to overripe stage). The differences in overall compounds were examined at each maturity stage, including the capsaicinoid, total phenolic content (TPC), and total flavonoid content (TFC) levels and the antioxidant activities. Untargeted metabolic analysis revealed that the abundance of capsaicin and dihydrocapsaicin, the pungency factors, was the highest among compounds, irrespective of maturity stage. The same was observed for piperidine‐containing compounds (e.g., piperidine propionic acid), which serve as an antidepressant and antioxidant agents. Targeted analysis showed that capsaicinoid levels in chilies increased from 100% green to 70% red stage, followed by a decrease and subsequent increase at the overripe stage. TPC was significantly the highest at the full red stage (13.51 mg GAE/g dry weight [DW]), whereas TFC was the highest at the 90% red stage (223.20 mg RUE/g DW). Regarding antioxidant activities, a decreasing trend was observed until the 90% red stage, followed by an increase thereafter. The capsaicinoid levels, antioxidant properties, and metabolites (e.g., 4‐piperidinol) were highest at the 80% green stage. However, the full red stage had high levels of eugenin, a phenol with antioxidant properties, and was preferred by consumers. Thus, it is recommended that the 80% green stage could be used in pharmaceutical industries, whereas the full 100% red stage could be consumed fresh or cooked.

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Benefits and Pitfalls of HPLC Coupled to Diode-Array, Charged Aerosol, and Coulometric Detections: Effect of Detection on Screening of Bioactive Compounds in Apples

Cited by 6 publications

References 50 publications

Characterization of the Effect of a Novel Production Technique for ‘Not from Concentrate’ Pear and Apple Juices on the Composition of Phenolic Compounds

Characterization of the Effect of a Novel Production Technique for ‘Not from Concentrate’ Pear and Apple Juices on the Composition of Phenolic Compounds

Therapeutic implications of crocin in Parkinson's disease: A review of preclinical research

Targeted and untargeted metabolites and antioxidant properties in chili pepper at different maturity stages

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