Extractable and Non-Extractable Procyanidins Enhance a Food Function of Dietary Fiber in Chinese Quince and Quince Fruits

Hamauzu, Yasunori; Mizuno, Y

doi:10.17660/actahortic.2014.1040.16

Cited by 6 publications

(3 citation statements)

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“…Results showed that the mean DP of FP was significantly lower than that of BP. The values of the mean DP of the BP were lower than the values of BP obtained in a previous study (Hamauzu & Mizuno, 2014). This may be because the catalytic effect of subcritically treated water (Wang, Qin, et al., 2021) is greater than that of H + and OH − for weak acids or bases.…”

Section: Resultscontrasting

confidence: 87%

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Effect of free and bound proanthocyanidins from Chinese quince on heterocyclic aromatic amine formation and quality in fried chicken

Wang,

Zhang,

Deng

et al. 2024

Journal of Food Science

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The abilities of Chinese quince free proanthocyanidins (FP) and bound proanthocyanidins (BP) at different levels (0.1%, 0.15%, and 0.3%) to mitigate heterocyclic aromatic amine (HAA) formation in fried chicken patties were investigated for the first time and compared with vitamin C (Vc). FP and BP reduced HAAs in a dose‐dependent manner. Significantly, high concentrations of FP (0.3%) resulted in a reduction of PhIP, harman, and norharman levels by 59.84%, 22.91%, and 38.21%, respectively, in chicken patties. The addition of proanthocyanidins significantly (p < 0.05) reduced the weight loss of fried chicken patties. Furthermore, a positive correlation was observed among pH, weight loss, and total HAA formation in all three groups (FP, BP, and Vc). Multivariate analysis showed that FP had a more pronounced effect than BP from the perspective of enhancing the quality of fried chicken patties and reducing the formation of HAAs. These results indicate that proanthocyanidins, both BP and FP, but especially FP, from Chinese quince can inhibit the formation of carcinogenic HAAs when added to protein‐rich foods that are subsequently fried.

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Section: Resultscontrasting

confidence: 87%

“…Published literature has established that Chinese quince is a rich source of proanthocyanidins, including FPs and BPs (Hamauzu & Mizuno, 2011, 2014. The total proanthocyanidin contents of FP and BP fractions obtained from a Sephadex LH-20 column were measured by the DMAC method.…”

Section: Total Proanthocyanidin Content and The Mean Degree Of Polyme...mentioning

confidence: 99%

Effect of free and bound proanthocyanidins from Chinese quince on heterocyclic aromatic amine formation and quality in fried chicken

Wang,

Zhang,

Deng

et al. 2024

Journal of Food Science

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“…Free PAs, which are not bound to cell wall major components, can be readily extracted by organic solvents (Fernandes et al, 2020); Insoluble-bound PAs, which have non-covalent bonds with cell wall components such as protein and pectin, and therefore typically need pretreatment before they can be extracted (Zeller, 2019). Compared with other fruits containing PAs, Chinese quince fruits have higher contents of bound PAs (up to 40% of total PAs) (Hamauzu & Mizuno, 2014). In addition, some free PAs undergo some reactions with cell wall components to convert into bound PAs during the separation process (Waterelot et al, 2014).…”

Section: Introductionmentioning

confidence: 99%

Enhancing extraction of proanthocyanidins from Chinese quince fruit by ball-milling and enzyme hydrolysis: yield, structure, and bioactivities

et al. 2022

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Chinese quince fruits are rich in proanthocyanidins (PAs), which have antioxidant properties. This work describes a method to isolate PAs from Chinese quince fruits by a combination of ball-milling and enzyme hydrolysis pretreatments. The yield, total PA and total phenolic contents, structural characteristics, antioxidant activity, and α-amylase inhibitory activity of different pretreated PA samples were determined and analyzed. Among them, the ball-milling combined with multi-enzyme (cellulase, xylanase, and pectinase) hydrolysis pretreated sample (BEP-4) was the most outstanding. The yield of BEP-4 could be improved up to 7.72%, which was 2.51 times higher than that of the conventional organic solvent extraction method (3.02%). It had the highest total phenols and PAs content of 750.98 ± 6.95 and 948.72 ± 3.50 mg/g extract, respectively. The thermal stability and molecular weight (9610 Da) of BEP-4 were lower than other fractions. BEP-4 contained a high proportion of PC structure (98.35%) and flavan-3-ol content (87.88%). It also had the highest antioxidant capacity with IC 50 values of 131. 45 ± 0.97, 22.66 ± 0.32, 134.05 ± 0.71, and 182.07 ± 0.28 μg/mL for DPPH, ABTS, hydroxyl radical scavenging capacity, and α-amylase inhibiting capacity, respectively. These investigations provide a new, efficient way to isolate PAs from Chinese quince fruits, and reveal that Chinese quince fruits may be a good source of antioxidants, worthy of further development.

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Anti-degranulation and bile acid-binding activity of extracts from fruits and agro-industrial by-products

Hamauzu

Kawahara

2021

Food Bioscience

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Extractable and Non-Extractable Procyanidins Enhance a Food Function of Dietary Fiber in Chinese Quince and Quince Fruits

Cited by 6 publications

References 0 publications

Effect of free and bound proanthocyanidins from Chinese quince on heterocyclic aromatic amine formation and quality in fried chicken

Effect of free and bound proanthocyanidins from Chinese quince on heterocyclic aromatic amine formation and quality in fried chicken

Enhancing extraction of proanthocyanidins from Chinese quince fruit by ball-milling and enzyme hydrolysis: yield, structure, and bioactivities

Anti-degranulation and bile acid-binding activity of extracts from fruits and agro-industrial by-products

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