Phenolic compounds extracted by acidic aqueous ethanol from berries and leaves of different berry plants

Tian, Ye; Liimatainen, Jaana; Alanne, Aino-Liisa; Lindstedt, Anni; Liu, Pengzhan; Sinkkonen, Jari; Kallio, Heikki; Yang, Baoru

doi:10.1016/j.foodchem.2016.09.145

Cited by 186 publications

(189 citation statements)

References 40 publications

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“…Pan et al () stated that increasing substitution of durum wheat flour by dried okara powder lead to the greater TPC in the noodles. Phenolic compounds are the secondary metabolites of plants which have presented various biological functions, namely antiallergens, anti‐inflammatory, antitumor, antioxidants as well as antimicrobial properties (Tian et al, ). Outcomes of antioxidant activity as calculated by DPPH assay showed that all the soy okara‐containing pasta formulations have significantly higher antioxidant activity than the control pasta ( p < .05).…”

Section: Resultsmentioning

confidence: 99%

Physicochemical properties, in vitro digestibility and structural attributes of okara‐enriched functional pasta

Kamble

Singh

Rani

et al. 2019

J Food Process Preserv

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Soy okara is a by‐product of soybean processing which offers immense potential to be incorporated into the diverse food products due to its high nutritional and biological significance. The current research aimed to examine the impact of varying soy okara contents (10%–50%) on physicochemical attributes, in vitro protein digestibility, and glycaemic index (GI) of microwave processed durum wheat semolina pasta. Total phenolic content and antioxidant activity improved when 50% of soy okara was added (158.37 ± 0.40 to 232.90 ± 0.85 mg GAE/100 g and 10.87 ± 0.10%–56.21 ± 0.05%). The GI of enriched samples was significantly lower than control pasta (27.41 ± 0.05–12.38 ± 0.01). Fourier transfer infrared spectroscopy revealed no structural changes between control and soy okara‐fortified pasta. Studies indicated that pasta enriched with soy okara has the potential to be commercialized on the industrial level to develop nutritional enriched functional pasta. Practical applications Current research reports the effect of incorporation of soy okara on physicochemical properties, in vitro digestibility, and structural attributes of functional pasta. Enriched pasta showed an improved antioxidant profile with the satisfactory organoleptic score. Hypoglycaemic effect of enriched pasta suggested that soy okara could be used to make the functional pasta which has potential to provide various health benefits. Findings of this work will promote the effective utilization of soy okara in pasta formulation with a high level of protein and fiber.

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Section: Resultsmentioning

confidence: 99%

Physicochemical properties, in vitro digestibility and structural attributes of okara‐enriched functional pasta

Kamble

Singh

Rani

et al. 2019

J Food Process Preserv

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“…The study involved mature fruits of arboretum-grown plants (black, purple, and red chokeberries, as well as fruits of A. melanocarpa used by some Polish herbal companies for the production of food supplements). Since leaves of several berry plants were demonstrated to contain substantial amounts of antioxidants for potential use in food and pharmaceutical industries [22], it was also decided to examine the leaves of the three Aronia species for the presence of aforementioned constituents. As harvest date was previously shown to affect secondary metabolite content of chokeberry leaves [23], these were collected at two fruit maturation stages.…”

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confidence: 99%

Comparative analysis of different groups of phenolic compounds in fruit and leaf extracts of Aronia sp.: A. melanocarpa, A. arbutifolia, and A. ×prunifolia and their antioxidant activities

Szopa

Kokotkiewicz

Kubica

et al. 2017

Eur Food Res Technol

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neochlorogenic acid, and rosmarinic acid (max. 724.2, 482.7, 154.7 mg/100 g DW, respectively). Of the examined materials, A. arbutifolia leaves were characterized by the highest total phenolics content (9148.2 mg gal. ac. Eq./100 g DW) and showed the highest antioxidant activity in DPPH and FRAP assays. The results demonstrate that fruits of A. arbutifolia and A. ×prunifolia are a rich source of antioxidants and can be used as plant raw materials, alternatively to A. melanocarpa berries. Leaves of the investigated species are of potential therapeutic and dietary interest because of their high flavonol and phenolic acid content.

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“…Flavonoids are secondary metabolic compounds responsible for colour and aroma in plants that play numerous biological functions such as UV‐filter, detoxify agents, defence against pathogen infection among others . Flavonol glycosides are the most numerous group of phenolic compounds identified in strawberries treated with 20% CO 2 + 5% O 2 in this study, including quercetin 3‐ O ‐glucuronide, dihydromyricetin‐hexose, kaempferol‐3‐ O ‐rutinoside, isorhamnetin 3‐ O ‐rhamnoside‐rhamnoside‐glucoside, and quercetin 3‐ O ‐(6‐ O ‐feruloylglucoside)‐glucoside‐7‐ O ‐rhamnoside, which have been previously identified in berry fruits . Quercetin 3‐ O ‐glucuronide, which has been described as the main flavonol in strawberries is down‐regulated (fold change 0.741) against other flavonols glycosides which undergo over‐expression (peak numbers 10, 11, 12, and 13 in Table ).…”

Section: Resultsmentioning

confidence: 79%

Metabolomic study of bioactive compounds in strawberries preserved under controlled atmosphere based on GC‐MS and DI‐ESI‐QqQ‐TOF‐MS

Ramírez-Acosta

Arias-Borrego

Gómez‐Ariza

et al. 2018

Phytochemical Analysis

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Introduction The storage of the vegetables products in a controlled atmosphere (CA) with low O2 and high CO2 concentrations, reduces respiration rates and delays the ripening process, and in some cases, improves their quality and organoleptic properties. Objective To obtain deep insight into strawberry fruit metabolic changes caused by these CA treatments. Methodology Freshly harvested strawberries were preserved under different atmospheres enriched with 10%, 20% and 30% of CO2, for 2 days at 0°C, containing in all the cases 5% of O2 and were subjected to a metabolomic analysis based on gas chromatography‐mass spectrometry (GC–MS) and direct‐infusion with electrospray ionisation source equipped with triple quadrupole coupled to time of flight mass spectrometry (DI‐ESI‐QqQ‐TOF‐MS). Partial least square discriminant analysis (PLS‐DA) was employed to compare the control and treated samples for the identification of altered metabolites. Results Several metabolites related to CA treatment could be identified by databases and literature, which are mainly sugars, organic acids and phenolic compounds (bioactive compounds). Conclusions Good correlation coefficients were obtained between discriminant metabolites and fruit quality parameters. These results suggest that treated strawberries under CA could be considered as bioactive healthy compounds, suggesting that treated strawberries under CA could be used as raw material for the preparation and formulation of food supplements and nutraceutical products.

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Phenolic compounds extracted by acidic aqueous ethanol from berries and leaves of different berry plants

Cited by 186 publications

References 40 publications

Physicochemical properties, in vitro digestibility and structural attributes of okara‐enriched functional pasta

Physicochemical properties, in vitro digestibility and structural attributes of okara‐enriched functional pasta

Comparative analysis of different groups of phenolic compounds in fruit and leaf extracts of Aronia sp.: A. melanocarpa, A. arbutifolia, and A. ×prunifolia and their antioxidant activities

Metabolomic study of bioactive compounds in strawberries preserved under controlled atmosphere based on GC‐MS and DI‐ESI‐QqQ‐TOF‐MS

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