The effects of ultrasonication on the phytochemicals, antioxidant, and polyphenol oxidase and peroxidase activities in coffee leaves

Ji, Dayi; Wang, Qiang; Lu, Tingting; Ma, Haile; Chen, Xiumin

doi:10.1016/j.foodchem.2021.131480

Cited by 35 publications

(21 citation statements)

References 33 publications

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“…Especially, when including the oak barrel micro-oxygen environment, activated oxidative enzymes prevail in exacerbating anthocyanin degradation as the primary mechanism [ 32 ]. Ultrasonic treatment as a non-thermal processing technology induces the inactivation of polyphenol oxidase and peroxidase [ 33 ]. Discrepancies in the observed effects were classified by anthocyanin levels in the wine body, in which there was a greater reserve of anthocyanins in recipient wine submitted to ultrasonic treatment.…”

Section: Resultsmentioning

confidence: 99%

“…It has been well demonstrated that ultrasonic can chemically damage proteins, thus partially inhibiting polyphenol oxidase and peroxidase; this may directly contribute to monomeric anthocyanin degradation, and indirectly accelerate polymerization through the oxidation from polyphenols to quinone forms [ 34 ]. Moreover, the ultrasonic frequency is positively related to the inactivation of oxidase [ 33 ]. Clearly, there is a strong frequency-dependent effect on CD value alteration based on our data ( Figure 1 H), which could be interpreted by the passivation of detrimental enzymes targeted to anthocyanin disintegration.…”

Section: Resultsmentioning

confidence: 99%

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Color Stability Enhancement and Antioxidation Improvement of Sanhua Plum Wine under Circulating Ultrasound

Zeng

et al. 2022

Foods

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Anthocyanins contribute to the attractive color of fruit wine, and their excessive degradation is deleterious to quality, especially for wine with an inherently low anthocyanin content, such as Sanhua plum wine. Ultrasonic treatment is well recognized for wine color maintenance. In the present study, fresh Sanhua plum wine was ultrasonic-treated and aged in barrels for three months. Our results demonstrate that ultrasonic treatment at 28 and 40 kHz improves color performance, as expressed by an increase in a*, b*, and C* values and color intensity, which is highly related to copigmentation. This successful conservation was attributed to the inactivation of polyphenol oxidase and the corresponding reduction in anthocyanin degradation. Finally, the increased antioxidative ability was verified due to the hydrogen donating ability of the surviving anthocyanins. This study indicates the reliability of ultrasonic treatment for providing superior colorfastness during Sanhua plum wine aging, which is also of great potential in processing different fruit wines.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Color Stability Enhancement and Antioxidation Improvement of Sanhua Plum Wine under Circulating Ultrasound

Zeng

et al. 2022

Foods

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“…The IC 50 value of the 4FT+U-CP sample (1.51 mg/mL) was obviously higher than that of the other CP samples. It is concluded that ultrasound may destroy free radical scavenging components in biological systems [47]. Figure 4C shows the effect of the ABTS radical scavenging activity on the CPs.…”

Section: Abts Radical Scavenging Activitiesmentioning

confidence: 97%

Effect of Different Extraction Methods on Physicochemical Characteristics and Antioxidant Activity of C-Phycocyanin from Dry Biomass of Arthrospira platensis

Chen

Xiong

et al. 2022

Foods

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The effect of four different extraction methods on physicochemical characteristics and functionalities of chloro-phycocyanin (CP) was investigated. Swelling (S-CP), freezing and thawing (4FT-CP), ultrasonication with freezing and thawing (4FT+U-CP), and the high-pressure cell disruption (HPCD-CP) process affected CP differently, thus resulting in different levels of solubility, DPPH scavenging activity, ABTS scavenging activity, and reducing power. Among the four CPs, HPCD-CP had the highest CP content (15.3%), purity (1.66 ± 0.16), and ∆E value but the lowest ∆b value. The ζ potential of HPCD-CP (−38.8 mV) was the highest, but the average particle size of 4FT+U-CP (719.1 nm) was the highest. UV-Vis absorption spectra and fluorescence spectra illustrated that high-pressure cell disruption-assisted extraction had more profound impacts on the microenvironment of tetrapyrrole chromophores, the environment of aromatic amino acids, and the phycocyanobilin of CP. Furthermore, HPCD-CP and 4FT-CP showed higher solubility and antioxidant activities than S-CP, especially 4FT+U-CP. The results obtained in this study demonstrate that HPCD technology could obtain a food-grade C-phycocyanin product with higher CP concentration, purity, solubility, and antioxidant activity.

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“…Extraction technology is a stepwise separation procedure in which the targeted analytes are transported from samples to extraction solvent per their individual coefficients’ distribution . Hence, the food and chemical industries are interested in developing green extraction and separation processes for natural products and raw materials . Because of their lower vapor pressure and higher efficiency, HDESs are increasingly utilized to replace volatile organic extractants to extract targeted components, as demonstrated by researchers.…”

Section: Hdes In Extraction and Separation Processesmentioning

confidence: 99%

“…41 Hence, the food and chemical industries are interested in developing green extraction and separation processes for natural products and raw materials. 42 Because of their lower vapor pressure and higher efficiency, HDESs are increasingly utilized to replace volatile organic extractants to extract targeted components, as demonstrated by researchers. Table 1 and Figures 3 and 4 illustrate the significant works on HDES in extraction and separation processes.…”

Section: Hdes In Extraction and Separation Processesmentioning

confidence: 99%

A Critical Review of Emerging Hydrophobic Deep Eutectic Solvents’ Applications in Food Chemistry: Trends and Opportunities

Boateng

2022

J. Agric. Food Chem.

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Due to their low cost, biodegradability, and ease of preparation, deep eutectic solvents (DESs) are considered promising green alternatives to conventional solvents, as exploiting green solvents has been a research focus for achieving sustainable development goals. Most DESs in published studies are hydrophilic. On the other hand, the DES’s hydrophilicity restricts its practical applicability to just polar molecules, which is a vital disadvantage to this extractant. Hydrophobic DES (HDES) has been developed as a new extractant adept at extracting nonpolar inorganic and organic compounds from aqueous systems. Although there has been little research on HDESs (HDES publications account for <10% of DES), specific intriguing applications have been discovered, requiring investigation and comparisons. As a result, this review covers the applications of emerging HDES in detecting pesticide residues, food additives, contaminants in food packaging, heavy metals, separation and extraction processes in food. According to the available literature, HDESs have the potential to overcome the limitations of hydrophilic DESs and be used in a broader range of applications in food with greater efficiency, which has received little attention. HDES is expected to substitute a lot of harmful organic extractants used for analytical reasons (food chemistry) in the future. Besides, the limitations of HDES were reviewed, and future studies were provided. This will serve as a reference for green chemistry advocates and practitioners in food science who want to minimize pollution and improve efficiency and benefit from the further development of HDESs.

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The effects of ultrasonication on the phytochemicals, antioxidant, and polyphenol oxidase and peroxidase activities in coffee leaves

Cited by 35 publications

References 33 publications

Color Stability Enhancement and Antioxidation Improvement of Sanhua Plum Wine under Circulating Ultrasound

Color Stability Enhancement and Antioxidation Improvement of Sanhua Plum Wine under Circulating Ultrasound

Effect of Different Extraction Methods on Physicochemical Characteristics and Antioxidant Activity of C-Phycocyanin from Dry Biomass of Arthrospira platensis

A Critical Review of Emerging Hydrophobic Deep Eutectic Solvents’ Applications in Food Chemistry: Trends and Opportunities

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