Ohmic heating polyphenolic extracts from vine pruning residue with enhanced biological activity.

Abstract:

:Vine Pruning residue was submitted to conventional heating and ohmic heating (OH) for the extraction of bioactive compounds and analyzed for total phenolic content (TPC), polyphenolic profile, antioxidant activity, antimicrobial activity and anticancer activity. The OH extracts were obtained using Low electric field (496.0 V/cm) or Intermediate electric field - IEF (840.0 V/cm). The tests were performed using 45% (v/v) ethanol-water extraction solution at 80 °C at different extraction times (20-90 min). The extract that stood out among the others concerning anticancer potential was the one obtained by OH when used, IEF, where the TPC was significantly higher than in the other extracts which correlated with higher antioxidant, antimicrobial and anti-proliferative activity on different tumor cell lines (HepG2, MDA-MB-231, MCF-7 and Caco2). Vine pruning OH extracts obtained using green solvents by an eco-friendly procedure were revealed as a source of compounds with relevant antioxidant and anticancer activity.

journal_name

Food Chem

journal_title

Food chemistry

authors

Jesus MS,Ballesteros LF,Pereira RN,Genisheva Z,Carvalho AC,Pereira-Wilson C,Teixeira JA,Domingues L

doi

10.1016/j.foodchem.2020.126298

subject

Has Abstract

pub_date

2020-06-30 00:00:00

pages

126298

eissn

0308-8146

issn

1873-7072

pii

S0308-8146(20)30147-3

journal_volume

316

pub_type

杂志文章
  • Enhancement of isomerization activity and lactulose production of cellobiose 2-epimerase from Caldicellulosiruptor saccharolyticus.

    abstract::Industrial application of Caldicellulosiruptor saccharolyticus cellobiose 2-epimerase (CsCE) for lactulose synthesis is limited by low enzyme activity and formation of epilactose as by-product. After four sequential rounds of random mutagenesis and screening, an optimal mutant G4-C5 was obtained. Compared with wild ty...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2016.02.067

    authors: Shen Q,Zhang Y,Yang R,Pan S,Dong J,Fan Y,Han L

    更新日期:2016-09-15 00:00:00

  • New trends in the seafood market. Sutchi catfish (Pangasius hypophthalmus) fillets from Vietnam: Nutritional quality and safety aspects.

    abstract::Sutchi catfish (Pangasius hypophthalmus) produced in the freshwater basins of Vietnam, available on the Italian market as frozen or thawed fillets, were studied for their nutritional quality and safety aspects. Proximate composition, mineral content, fatty acid profile, unsaponifiable components of the lipid fraction ...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2008.02.014

    authors: Orban E,Nevigato T,Lena GD,Masci M,Casini I,Gambelli L,Caproni R

    更新日期:2008-09-15 00:00:00

  • Structure dependent antioxidant capacity of phlorotannins from Icelandic Fucus vesiculosus by UHPLC-DAD-ECD-QTOFMS.

    abstract::Brown algae are rich in polyphenolic compounds, phlorotannins, which have been found to possess high in vitro antioxidant capacity, especially DPPH radical scavenging activity, due to the high number of hydroxyl groups. Whereas, the overall antioxidant capacity of brown algae extracts has been widely studied, the anti...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2017.08.032

    authors: Hermund DB,Plaza M,Turner C,Jónsdóttir R,Kristinsson HG,Jacobsen C,Nielsen KF

    更新日期:2018-02-01 00:00:00

  • Covalent complexation and functional evaluation of (-)-epigallocatechin gallate and α-lactalbumin.

    abstract::The covalent complexation between (-)-epigallocatechin gallate (EGCG) and α-lactalbumin (α-La), and the effect of EGCG on the antioxidative activity and emulsifying properties of α-La were investigated. The turbidity of a solution of 1% α-La and 0.2% EGCG decreased after 24h reaction at pH 8.0 and 60°C, less than the ...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2013.09.127

    authors: Wang X,Zhang J,Lei F,Liang C,Yuan F,Gao Y

    更新日期:2014-05-01 00:00:00

  • Authentication of pineapple (Ananas comosus [L.] Merr.) fruit maturity stages by quantitative analysis of γ- and δ-lactones using headspace solid-phase microextraction and chirospecific gas chromatography-selected ion monitoring mass spectrometry (HS-SPME

    abstract::Headspace solid phase microextraction and chirospecific gas chromatography-mass spectrometry in selected ion monitoring mode (HS-SPME-GC-SIM-MS) allowed quantitative determination of δ-lactones (δ-C8, δ-C10) and γ-lactones (γ-C6, γ-C8, γ-C10). A stable isotope dilution assay (SIDA) with d7-γ-decalactone as internal st...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2014.07.071

    authors: Steingass CB,Langen J,Carle R,Schmarr HG

    更新日期:2015-02-01 00:00:00

  • Umami compounds enhance the intensity of retronasal sensation of aromas from model chicken soups.

    abstract::We examined the influence of taste compounds on retronasal aroma sensation using a model chicken soup. The aroma intensity of a reconstituted flavour solution from which glutamic acid (Glu), inosine 5'-monophosphate (IMP), or phosphate was omitted was significantly lower (p<0.05) than that of the model soup. The aroma...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2015.09.036

    authors: Nishimura T,Goto S,Miura K,Takakura Y,Egusa AS,Wakabayashi H

    更新日期:2016-04-01 00:00:00

  • Computer-operated analytical platform for the determination of nutrients in hydroponic systems.

    abstract::Hydroponics is a water, energy, space, and cost efficient system for growing plants in constrained spaces or land exhausted areas. Precise control of hydroponic nutrients is essential for growing healthy plants and producing high yields. In this article we report for the first time on a new computer-operated analytica...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2013.09.114

    authors: Rius-Ruiz FX,Andrade FJ,Riu J,Rius FX

    更新日期:2014-03-15 00:00:00

  • Rapid multi-element characterization of microgreens via total-reflection X-ray fluorescence (TXRF) spectrometry.

    abstract::Microgreens are an emerging class of vegetables, which have become increasingly important in the agri-food market in recent years, and contain a number of macro- and micro-nutrients. This paper presents a rapid method for the elemental analysis of microgreens based on total reflection X-ray fluorescence (TXRF) spectro...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2019.05.187

    authors: Allegretta I,Gattullo CE,Renna M,Paradiso VM,Terzano R

    更新日期:2019-10-30 00:00:00

  • Authentication of Iceland Moss (Cetraria islandica) by UPLC-QToF-MS chemical profiling and DNA barcoding.

    abstract::The lichen Cetraria islandica or Iceland Moss is commonly consumed as tea, food ingredients (e.g. in soup or bread) and herbal medicines. C. islandica, which has two chemotypes, can be difficult to distinguish from the sister species Cetraria ericetorum. They are collectively referred to as the Cetraria islandica spec...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2017.11.073

    authors: Xu M,Heidmarsson S,Thorsteinsdottir M,Kreuzer M,Hawkins J,Omarsdottir S,Olafsdottir ES

    更新日期:2018-04-15 00:00:00

  • PVP-coated gold nanoparticles for the selective determination of ochratoxin A via quenching fluorescence of the free aptamer.

    abstract::This paper describes an aptamer/gold nanoparticle-based assay for ochratoxin A (OTA) detection. This assay is based on the use of an aptamer labeled with carboxyfluorescein (FAM) at its 5'-end and gold nanoparticles (AuNPs) that act as quenchers of fluorescence. When OTA is absent in the system, the fluorescently labe...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2017.12.087

    authors: Lv L,Jin Y,Kang X,Zhao Y,Cui C,Guo Z

    更新日期:2018-05-30 00:00:00

  • The preparation and physiochemical characterization of rapeseed protein hydrolysate-chitosan composite films.

    abstract::The composite films were prepared by mixing rapeseed protein hydrolysate with chitosan. Upon increasing the degree of hydrolysis, rapeseed protein enhanced its compatibility with chitosan, thus making composite films denser. The tensile strength of films was increased from 16.04 to 23.46 MPa with increasing the degree...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2018.08.097

    authors: Zhang C,Wang Z,Li Y,Yang Y,Ju X,He R

    更新日期:2019-01-30 00:00:00

  • Analysis of functional components and radical scavenging activity of 21 algae species collected from the Japanese coast.

    abstract::The functional chemical substances and the antioxidant activity of lipids in 21 marine algae along the Japanese coast were investigated. Principal component analysis was performed to detect any correlation between the chemical substances and algae phylum. Chlorophyta contained a high level of β-carotene. Rhodophyta co...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2018.02.070

    authors: Ito M,Koba K,Hikihara R,Ishimaru M,Shibata T,Hatate H,Tanaka R

    更新日期:2018-07-30 00:00:00

  • Zwitterionic hydrophilic interaction solid-phase extraction and multi-dimensional mass spectrometry for shotgun lipidomic study of Hypophthalmichthys nobilis.

    abstract::Zwitterionic hydrophilic interaction liquid chromatography (ZIC-HILIC) material was used as solid-phase extraction sorbent for purification of phospholipids from Hypophthalmichthys nobilis. The conditions were optimized to be pH 6, flow rate 2.0mL·min(-1), loading breakthrough volume ⩽5mL, and eluting solvent 5mL. Aft...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2016.08.074

    authors: Jin R,Li L,Feng J,Dai Z,Huang YW,Shen Q

    更新日期:2017-02-01 00:00:00

  • Development of pure certified reference material of stevioside.

    abstract::Pure stevioside was extracted from leaves of Stevia rebaudiana (Bertoni) to be used as a reference material in the instrument calibration or method validation process. The mass fraction was determined by comparison between the mass balance method and quantitative nuclear magnetic resonance (qNMR) spectroscopy. The imp...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2018.02.029

    authors: Tangpaisarnkul N,Tuchinda P,Wilairat P,Siripinyanond A,Shiowattana J,Nobsathian S

    更新日期:2018-07-30 00:00:00

  • Phenolics profiles of olive fruits (Olea europaea L.) and oils from Ayvalık, Domat and Gemlik varieties at different ripening stages.

    abstract::Phenolic compounds in olive fruit and oils obtained from Ayvalık, Domat and Gemlik olive varieties collected at different ripening periods were evaluated by High Performance Liquid Chromatography (HPLC). Gallic acid and p-cumaric acid were identified for Ayvalık and Domat at each period of ripening, respectively. In a...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2012.07.046

    authors: Dağdelen A,Tümen G,Ozcan MM,Dündar E

    更新日期:2013-01-01 00:00:00

  • Effect of broad bean (Vicia faba) addition on starch properties and texture of dry and fresh pasta.

    abstract::Two kinds of pasta were produced: dry Maccheronccinis pasta and fresh Cicatellis pasta. Four formulations were made for each type: control pasta made with 100% semolina and enriched pasta containing different levels of broad bean flour. Thermal properties were measured using Differential Scanning Calorimetry and revea...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2018.11.036

    authors: Tazrart K,Zaidi F,Salvador A,Haros CM

    更新日期:2019-04-25 00:00:00

  • Contents and compositions of policosanols in green tea (Camellia sinensis) leaves.

    abstract::Policosanol (PC) is a mixture of health promoting bioactive long-chain aliphatic alcohols. Here, we report that green tea (Camellia sinensis) leaves are the exceptionally rich plant-sources of PC. Young and tender leaves and old and turf leaves of C. sinensis were hand-picked in spring and autumn. The total contents o...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2016.02.027

    authors: Choi SJ,Park SY,Park JS,Park SK,Jung MY

    更新日期:2016-08-01 00:00:00

  • 1,4,5-Trihydroxy-7-methoxy-9H-fluoren-9-one, a new cytotoxic compound from Dendrobium chrysotoxum.

    abstract::A new compound, 1,4,5-trihydroxy-7-methoxy-9H-fluoren-9-one, has been isolated together with two known fluorenones, dendroflorin and denchrysan A, from the whole plant of Dendrobium chrysotoxum, a plant of Dendrobium genus, used as a health-food. The structure of the fluorenones has been determined on the basis of spe...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2007.12.007

    authors: Chen Y,Li Y,Qing C,Zhang Y,Wang L,Liu Y

    更新日期:2008-06-01 00:00:00

  • Intramuscular lipids of Mertolenga-PDO beef, Mertolenga-PDO veal and "Vitela Tradicional do Montado"-PGI veal.

    abstract::Three quality branded meats (n=68), "Vitela Tradicional do Montado"-PGI veal, Mertolenga-PDO veal and Mertolenga-PDO beef were analysed for cholesterol (HPLC-UV), α-tocopherol (HPLC-FD), fatty acid composition (GC-FID), including conjugated linoleic acid (CLA) isomeric profile (Ag+-HPLC), and nutritional value of lipi...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2011.12.008

    authors: Monteiro ACG,Fontes MA,Bessa RJB,Prates JAM,Lemos JPC

    更新日期:2012-06-01 00:00:00

  • Aliphatic glucosinolate synthesis and gene expression changes in gamma-irradiated cabbage.

    abstract::Glucosinolates, found principally in the plant order Brassicales, are modulated by different post-harvest processing operations. Among these, ionizing radiation, a non-thermal process, has gained considerable interest for ensuring food security and safety. In gamma-irradiated cabbage, enhanced sinigrin, a major glucos...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2016.04.022

    authors: Banerjee A,Rai AN,Penna S,Variyar PS

    更新日期:2016-10-15 00:00:00

  • High-intensity ultrasound processing of kiwifruit juice: Effects on the microstructure, pectin, carbohydrates and rheological properties.

    abstract::This study aimed to evaluate the influences of high-intensity ultrasound on the physiochemical properties of kiwifruit juice. Results reported high-intensity ultrasound processing significantly enhanced the color attributes, cloudiness, and sugars of kiwifruit juice. Further, the shear stress, apparent viscosity, stor...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2019.126121

    authors: Wang J,Wang J,Vanga SK,Raghavan V

    更新日期:2020-05-30 00:00:00

  • Effects of electrospun chitosan wrapping for dry-ageing of beef, as studied by microbiological, physicochemical and low-field nuclear magnetic resonance analysis.

    abstract::The effects of using electrospun chitosan fibres as a wrapping material for dry-ageing beef was studied and compared to traditional dry-ageing and wet-ageing of beef for up to 21 days. The chitosan treatment showed improved results in terms of yield, reduction of microbial counts, yeasts and moulds, and lighter appear...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2015.03.088

    authors: Gudjónsdóttir M,Gacutan MD Jr,Mendes AC,Chronakis IS,Jespersen L,Karlsson AH

    更新日期:2015-10-01 00:00:00

  • Anti-influenza A virus effects of fructan from Welsh onion (Allium fistulosum L.).

    abstract::A fructan that acts as an anti-influenza A virus substance was isolated from hot water extract of the green leafy part of a Welsh onion (Allium fistulosum L.). The structure of the fructan was characterised and elucidated by chemical and spectroscopic analyses. The fructan was composed of terminal (21.0%) and 2,1-link...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2012.04.016

    authors: Lee JB,Miyake S,Umetsu R,Hayashi K,Chijimatsu T,Hayashi T

    更新日期:2012-10-15 00:00:00

  • Anticholinergic effects of Actinidia arguta fruits and their polyphenol content determined by liquid chromatography-photodiode array detector-quadrupole/time of flight-mass spectrometry (LC-MS-PDA-Q/TOF).

    abstract::This study discusses polyphenolic compounds identified and quantified in Actinidia arguta fruits by LC-MS-PDA-Q/TOF method and in vitro anticholinergic activity. Notably, of 31 compounds, including 16 flavonols, 7 flavanols, 7 phenolic acids, and 1 anthocyanin were identified or tentatively identified on the basis of ...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2018.07.084

    authors: Wojdyło A,Nowicka P

    更新日期:2019-01-15 00:00:00

  • Simultaneous determination of sodium iron chlorophyllin and sodium copper chlorophyllin in food using high-performance liquid chromatography and ultra-performance liquid chromatography-mass spectrometry.

    abstract::A simultaneous method for analyzing sodium iron chlorophyllin (SIC) and sodium copper chlorophyllin (SCC) using high-performance liquid chromatography was developed. This method employed an Inertsil ODS-2 column and diode array detection at 395 nm, using methanol-water (97:3 and 80:20, v/v) containing 1% acetic acid a...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2018.10.015

    authors: Chong HS,Sim S,Yamaguchi T,Park J,Lee C,Kim M,Lee G,Yun SS,Lim HS,Suh HJ

    更新日期:2019-03-15 00:00:00

  • Characteristics and storage stability of nanoliposomes loaded with shrimp oil as affected by ultrasonication and microfluidization.

    abstract::Shrimp oil, a rich source of n-3 fatty acids and astaxanthin, was encapsulated in nanoliposomes, prepared using ultrasonication (US) and microfluidization (MF) methods, to prevent oxidation during storage. Nanoliposomes prepared by US and MF were characterized based on particle size, structure and stability. The parti...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2019.125916

    authors: Gulzar S,Benjakul S

    更新日期:2020-04-25 00:00:00

  • Impact of the homogenization process on the structure and antioxidant properties of chitosan-lignin composite films.

    abstract::This work investigated the impact of two homogenization treatments, High Shear (HS) and High Pressure (HP), on the structure and antioxidant activity of chitosan-lignin bio-composite films. Laser light scattering analysis revealed that smaller lignin particles were obtained after HP processing, around 0.6μm, compared ...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2017.03.094

    authors: Crouvisier-Urion K,Lagorce-Tachon A,Lauquin C,Winckler P,Tongdeesoontorn W,Domenek S,Debeaufort F,Karbowiak T

    更新日期:2017-12-01 00:00:00

  • Physicochemical stability, microrheological properties and microstructure of lutein emulsions stabilized by multilayer membranes consisting of whey protein isolate, flaxseed gum and chitosan.

    abstract::The impact of chitosan (CTS) on the physicochemical stability, microrheological property and microstructure of whey protein isolate (WPI)-flaxseed gum (FG) stabilized lutein emulsions at pH 3.0 was studied. A layer-by-layer electrostatic deposition method was used to prepare multilayered lutein emulsions. Droplet size...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2016.01.052

    authors: Xu D,Aihemaiti Z,Cao Y,Teng C,Li X

    更新日期:2016-07-01 00:00:00

  • Strawberries from integrated pest management and organic farming: phenolic composition and antioxidant properties.

    abstract::Consumer awareness, pesticide and fertilizer contaminations and environmental concerns have resulted in significant demand for organically grown farm produce. Consumption of berries has become popular among health-conscious consumers due to the high levels of valuable antioxidants, such as anthocyanins and other pheno...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2012.03.130

    authors: Fernandes VC,Domingues VF,de Freitas V,Delerue-Matos C,Mateus N

    更新日期:2012-10-15 00:00:00

  • Isoflavone accumulation and the metabolic gene expression in response to persistent UV-B irradiation in soybean sprouts.

    abstract::This study investigated the effects of persistent ultraviolet B (UV-B) irradiation on isoflavone accumulation in soybean sprouts. Three malonyl isoflavones were increased by UV-B. Malonylgenistin specifically accumulated upon UV-B exposure, whereas the other isoflavones were significantly increased under both dark con...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2019.125376

    authors: Lim YJ,Jeong HY,Gil CS,Kwon SJ,Na JK,Lee C,Eom SH

    更新日期:2020-01-15 00:00:00