Effect of the food matrix on the (poly)phenol stability of different plant-based meat products and their main ingredients after <i>in vitro</i> gastrointestinal digestion

Lucas-González, Raquel; Díez-Riquelme, Vicente; Viuda-Martos, Manuel; Pérez-Álvarez, José Ángel; Sánchez-Zapata, Elena; Fernández-López, Juana

doi:10.1039/d3fo03265e

Cited by 4 publications

(3 citation statements)

References 61 publications

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“…Three conventional extraction methods were used to obtain the free, soluble-conjugate, and insoluble-bound polyphenols from date palm seeds. The free and insoluble-bound (poly)phenols were extracted as previously described by Lucas-González et al (2023) , but with slight modifications. Specifically, the incubation period in the insoluble-bound extraction was improved with agitation, as described below.…”

Section: Methodsmentioning

confidence: 99%

“…An HPLC instrument (Hewlett-Packard HPLC 1200 series 1200) coupled to a C18 column, Mediterranean Sea 18 (Teknokroma, Barcelona, Spain) (25 × 0.4 cm; 5 μm) was used to detect and quantify the (poly)phenol compounds. HPLC work conditions were the same as those used by Lucas-González et al (2023) . Acetonitrile and formic acid (1%) were set as the mobile phase, with gradient elution (increasing acetonitrile): 1 mL/min as elution gradient and 20 μL for injection volume.…”

Section: Methodsmentioning

confidence: 99%

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Screening factors to affect ultrasound-assisted extraction of (poly)phenols from date palm seeds

Lucas-González,

Viuda-Martos,

Pérez-Álvarez

et al. 2024

Front. Chem.

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The aim of the current work was to compare the (poly)phenol profile (free, soluble-conjugate, and insoluble-bound) and antioxidant activity of date palm seed flour using different extraction methods (conventional vs. ultrasound-assisted extraction [UAE]) and to determine the most critical variables in the extraction of (poly)phenols through UAE using the Plackett–Burman design experiment. Using the Plackett–Burman design, seven factors, namely, ethanol concentration, liquid:solid ratio (mL/g), sonotrode, amplitude (%), extraction time, extractant pH, and extraction cycle, were studied. After the factors were studied using conventional extraction methods, 23 compounds were quantified, with protocatechuic acid and catechin being the predominant (poly)phenols. Furthermore, the distribution of (poly)phenols within the cell varied, with glycosylated quercetins and caffeoyl shikimic acids predominantly found in free forms. Ultrasound-assisted extraction demonstrated efficiency in extracting free and soluble-conjugate (poly)phenols. However, it showed limitations in extracting insoluble-bound (poly)phenols. Nevertheless, similar amounts of total (poly)phenols were shown after conventional extraction and UAE, that is, 259.69 ± 43.54 and 189.00 ± 3.08 mg/100 g date seed flour, respectively. The Plackett–Burman design revealed the liquid–solid ratio as a crucial factor affecting (poly)phenol extraction, with higher ratios yielding better results. The sonotrode choice also influenced the extraction efficiency, highlighting that the sonotrode with a smaller diameter but higher displacement amplitude showed the best polyphenol recovery and antioxidant activity values. The nature of (poly)phenols influenced the studied extraction variables differently, emphasizing the complexity of the extraction process. In this line, pure water was sufficient to extract flavan-3-ols after UAE, whereas ethanol was a crucial factor in extracting quercetin. These findings underscore the importance of optimizing extraction methods for maximizing (poly)phenol recovery from date palm seed flour for various applications in food and pharmacology industries.

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Section: Methodsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Screening factors to affect ultrasound-assisted extraction of (poly)phenols from date palm seeds

Lucas-González,

Viuda-Martos,

Pérez-Álvarez

et al. 2024

Front. Chem.

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“…Furthermore, in both samples, the hydroxycinnamic acids: ferulic caffeic, and p-coumaric, were detected in bound forms. These compounds are frequently found bound to cell walls and proteins in other vegetables like fruits and cereals [65,66]. Concerning the polyphenol profile of pena pena flower powders (Table 4), a total of thirty-five compounds were identified, encompassing ten flavonols, nine hydroxybenzoic acids, six anthocyanins, six flavones, and four hydroxycinnamic acids.…”

Section: Bound and Free (Poly)phenol Profile Of Powder Flowersmentioning

confidence: 99%

Nutritional, Fatty Acids, (Poly)phenols and Technological Properties of Flower Powders from Fuchsia hybrida and Alcea rosea

Castillo-Carrión,

Martínez-Espinosa,

Pérez-Álvarez

et al. 2024

Foods

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Fuchsia hybrida (pena pena) and Alcea rosea L. (malvagoma) are predominant flowers in the “Horchata” infusion, a traditional beverage in southern Ecuador, to which some medicinal properties are attributed. However, there is very little published information about these two flower species. The current study aimed to obtain two dehydrated powders of these flowers and to determine their chemical composition, physicochemical and technological properties, polyphenols, and fatty acids profile. In both powdered flowers, carbohydrates predominated, with a significant content of dietary fiber and fructose. The fat content was low, mainly comprising polyunsaturated fats (62% pena pena and 52% malvagoma), with a significant presence of omega-3 (C18:3n-3,6,9) and omega-6 (C18:2n-6,9) fatty acids, showing a better n-6/n-3 balance in the malvagoma flowers. Pena pena flowers are highlighted by high anthocyanin and ellagic acid amounts, whereas malvagoma contains a high content of flavanones. In conclusion, the studied powder flowers, could be used in the formulation of new foods or as source of anthocyanins as food colorants.

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Effect of different pre-treatment on acrylamide content, nutrition value, starch digestibility and anthocyanin bioaccessibility of purple sweet potato (Ipomoea batata) deep-fried chips

Lucas-González,

Carrillo,

Purriños

et al. 2024

Food Chemistry

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Effect of the food matrix on the (poly)phenol stability of different plant-based meat products and their main ingredients after in vitro gastrointestinal digestion

Abstract: The present study aimed to investigate the influence of the food matrix on the bioaccessibility of free and bound (poly)phenols in different plant-based foods.

Cited by 4 publications

References 61 publications

Screening factors to affect ultrasound-assisted extraction of (poly)phenols from date palm seeds

Screening factors to affect ultrasound-assisted extraction of (poly)phenols from date palm seeds

Nutritional, Fatty Acids, (Poly)phenols and Technological Properties of Flower Powders from Fuchsia hybrida and Alcea rosea

Effect of different pre-treatment on acrylamide content, nutrition value, starch digestibility and anthocyanin bioaccessibility of purple sweet potato (Ipomoea batata) deep-fried chips

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