Chlorogenic acid retention in white and purple eggplant after processing and cooking

Zaro, María José; Ortíz, Leidy; Keunchkarian, Sonia; Chaves, Alicia Raquel; Vicente, Ariel Roberto; Concellón, Analı́a

doi:10.1016/j.lwt.2015.06.061

Cited by 34 publications

(36 citation statements)

References 41 publications

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“…RAW, Table 2). These data are generally in agreement with those presented by Zaro et al (2015), who reported a differential chlorogenic acid retention in some eggplant genotypes after cooking and processing. On the other hand, Ramírez-Anaya, Samaniego-Sánchez, Castañeda-Saucedo, Villalón-Mir, and López-García de la Serrana (2015) found a strong increase of chlorogenic acid after boiling, even if the phenol content of their sample appears to be very lower with respect to those here reported.…”

Section: Chemical Compositionsupporting

confidence: 93%

“…On the other side, ''L 305" had lower ratios for superoxide in both cooking ways and for hydroxyl radicals after GRILL with respect to the other genotypes. Similar data was found by Zaro et al (2015), using the ABTS assay on raw, grilled and boiled eggplant samples. Moreover, also the data by Ramírez-Anaya et al (2015), using DPPH, FRAP and ABTS assays, are in accordance with ours.…”

Section: Free Radical Scavenging Capacitysupporting

confidence: 85%

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Cooking influence on physico-chemical fruit characteristics of eggplant (Solanum melongena L.)

et al. 2016

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Section: Chemical Compositionsupporting

confidence: 93%

Section: Free Radical Scavenging Capacitysupporting

confidence: 85%

Cooking influence on physico-chemical fruit characteristics of eggplant (Solanum melongena L.)

et al. 2016

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“…Our results agree with literature that reported flavonoids generally representing about 10-15% of total phenolics in eggplant [45]. 7…”

Section: Phytochemical Analysissupporting

confidence: 93%

A Polyphenol Rich Extract from <em>Solanum melongena</em> L. DR2 Peel Exhibits Antioxidant Properties and Anti-Herpes Simplex virus Type 1 Activity <em>In Vitro</em>

Sotto

Giacomo

Amatore

et al. 2018

Preprint

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DR2B and DR2C extracts, from peel of commercially and physiologically ripe eggplants, were studied for the antioxidative cytoprotective properties and anti-HSV-1 activity, in line with the evidence that several antioxidants can impair viral replication by maintaining reducing conditions into the host cells. The antioxidative cytoprotective effects against tBOOH-induced damage was assessed in Caco2 cells, while the antiviral activity was studied in Vero cells; phenolic and anthocyanin fingerprint was characterized by integrated phytochemical methods. Results highlighted different compositions of the extracts, with chlorogenic acid and delphinidin-3-rutinoside as the major constituents; other peculiar phytochemicals were also identified. DR2C resulted able to partly counteract the tBOOH-induced cytotoxicity, with a remarkable lowering of lactate metabolism under both normoxia and hypoxia. DR2B and DR2C reduced ROS production, possessed scavenging and chelating properties. Interestingly, DR2C increased intracellular GSH levels. Furthermore, DR2Cinhibited the HSV-1 replication when added for 24 h after viral adsorption, as also confirmed by the reduction of many viral proteins expression. Since DR2C was able to reduce NOX4 expression during HSV-1 infection, its antiviral activity may be correlated to its antioxidant properties. Although further studies are needed to better characterize DR2C activity, the results suggest this extract as a promising new anti-HSV-1 agent.

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“…The bioactive compounds identified in S. elaeagnifolium are similar to those reported in other Solanum species, in this regard, species such as Solanum tuberosum L. contain quinic, dicafeoylquinic and chlorogenic acids (48). Solanum melongena L. also contain chlorogenic acid (49). Although the chemical structure of the alkaloid found in S. elaeagnifolium is unknown, it may be mediating the toxicity of S. elaeagnifolium since compounds wich contain an alkaloid structure reduce the growth of several cancer cell lines (49).…”

Section: Discussionsupporting

confidence: 72%

BIOGUIDED FRACTIONATION FROM Solanum elaeagnifolium TO EVALUATE TOXICITY ON CELLULAR LINES AND BREAST TUMOR EXPLANTS

Hernández

Carranza²,

Cobos

et al. 2017

Vitae

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Background: Bioactive compounds from the fruit of S. elaeagnifolium were isolated since could be highly potential source to develop functional foods or pharmaceutical products. Objectives: In this study a bioguided fractionation of the methanolic extract from S. elaeagnifolium fruit was carried out to evaluate their cytotoxicity and antitumoral potential on several cell lines and breast tumor explants, respectively. Methods: Microdilution method with A. salina was used to isolate bioactive compounds. Fractionation was performed by vacuum liquid chromatography, and the monitoring from fractions was done by thin layer chromatography. The effect of the fractions on viability in Vero, HeLa, and MCF-7 cells was assessed using WST-1 assay, whereas in breast tumor explants was evaluated by Alamar blue assay. A qualitative phytochemical analysis was performed to partially identify the compounds contained in the fractions and a spectroscopic characterization by RP-HPLC-MS was done to identify the group of compounds responsible for the effect on the cell lines and the mammary explants. Results: Several fractions were isolated from the fruit of S. elaeagnifolim. Notwithstanding, the FVLC7 showed a higher activity in A. salina assay. This fraction reduced the viability at 39 ± 1.67, 15.05 ± 0.09 and 66.10 ± 4 % in Vero, HeLa and MCF-7 cells, at 100 mg/mL, respectively. On the other hand, showed an effect in breast tumor explants obtained from a patient in remission. Qualitative phytochemical analysis showed that FVLC7 contains alkaloids, coumarins, and sesquiterpene lactones. Characterization by RP-HPLC-MS detected quinic acid, chlorogenic acid, dicaffeoylquinic acid as well as presence of an alkaloid. Conclusion: On this basis, our results suggest that cytotoxic effect of FVLC7 isolated from the fruit of S. elaeagnifolium could be mediated by quinic, chlorogenic, and dicaffeoylquinic acids.

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Chlorogenic acid retention in white and purple eggplant after processing and cooking

Cited by 34 publications

References 41 publications

Cooking influence on physico-chemical fruit characteristics of eggplant (Solanum melongena L.)

Cooking influence on physico-chemical fruit characteristics of eggplant (Solanum melongena L.)

A Polyphenol Rich Extract from <em>Solanum melongena</em> L. DR2 Peel Exhibits Antioxidant Properties and Anti-Herpes Simplex virus Type 1 Activity <em>In Vitro</em>

BIOGUIDED FRACTIONATION FROM Solanum elaeagnifolium TO EVALUATE TOXICITY ON CELLULAR LINES AND BREAST TUMOR EXPLANTS

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