Chemical composition and in vitro antimicrobial and cytotoxic activities of plum (Prunus domestica L.) wine

A moderate intake of wine is associated with a positive impact on human health owing to the effects of important biologically active components present in the wine in large amounts. The aim of this study was to examine the chemical composition and to assess antimicrobial and cytotoxic activities of fruit wines produced from three plum varieties (?a?anska rana, ?a?anska lepotica and Po?ega?a) commonly grown in Serbia as an approach to assess the quality and acceptability of these wines as a functional food. Furthermore, the activity of a series of control samples was assessed in order to determine components from the wine that are responsible for its functional properties. The plum wines produced showed considerable antimicrobial activity against six bacterial and two yeast strains used in this study. In addition to antimicrobial activity, the plum wines showed a significant cytotoxic effect (IC₅₀ < 50 µg mL^?1) on the growth of three tested cancer cell lines (Hep2c, RD and L2OB). Regarding the determined activities, ?a?anska rana plum wine achieved the best results. The results indicated that the antimicrobial activity of the plum wines was, in large part, based on the effects of the total acids and the pH value, while the contribution of ethanol and the content of the phenolic compounds were not significant. Similar conclusions were drawn regarding the cytotoxic activity of this fruit wine. The results can be seen as a contribution to the global acceptance of fruit wines as a functional food, with the accent placed on moderate consumption. An important advantage of fruit wines (in particular plum wine), compared with traditional grape wine, is their lower alcohol content. Copyright © 2016 The Institute of Brewing & Distilling     

Influence of copigment derived from Tasmannia pepper leaf on Davidson's plum anthocyanins

Davidson's plum (Davidsonia pruriens, F. Muell.), a native to Australian rainforests, large, crimson-red fruit, which superficially resembles plum, has been commercially cultivated in Australia since 1990s. The current production volume exceeds market demands therefore this study was designed to evaluate the suitability of Davidson's plum extract as a source of anthocyanin-based food colorant. The stability of the Davidson's plum extract towards heat treatment at 95 °C was higher than that of commercial mulberry colorant, but inferior to colorants derived from red cabbage and purple sweetpotato. An addition of a variety of phenolic acids significantly increased color intensity indicating the formation of copigmentation complexes. Commercial chlorogenic acid as well as extract from a native Australian herb rich in chlorogenic acid, Tasmannia pepper leaf (Tasmannia lanceolata, R. Br.), were both tested in model soft drink solutions subjected to light irradiation and heat treatment. In both cases, the addition of the copigment resulted in a lasting increase in color intensity. In conclusion, Davidson's plum extract can successfully be utilized as a source of natural food color. Extract from Tasmania pepper leaf can be used as a co-pigment for Davidson's plum anthocyanins. PRACTICAL APPLICATION: The color properties of an anthocyanin colorant derived from the native Australian fruit Davidson's plum are comparable to those of mulberry, which is currently applied as a food colorant in Australian food products. Utilization of Davidson's plum fruit as a source of natural color will allow the industry to increase the range of natural pigments and will create new opportunities for the emerging native food industry.     

Purification and identification of Capulin (Prunus serotina Ehrh) anthocyanins

Capulin (Prunus serotina Ehrh) anthocyanins were extracted from liquid nitrogen powdered epidermal tissue using acetone, the aqueous acetone extract partitioned with chloroform and purified in a C-18 solid-phase cartridge. pH-differential and bisulfite bleaching methods were used to determine monomeric anthocyanin content and polymeric color. Pigments were identified by spectral analyses, HPLC and mass spectroscopy. Information from HPLC profiles, saponification and acid hydrolysis of the capulin anthocyanins showed that the two major pigments were cyanidin-3-glucoside (34%) and cyanidin-3-rutinoside (63%), with no acylating groups. A third yellow/orange pigment (λ_max 480 nm, MW=632) possibly containing rutinose was detected by MS.     

黑宝石李果皮花色苷的提取工艺及其稳定性研究

对黑宝石李果皮花色苷色素的提取工艺进行了研究,通过单因素实验和L9（34）正交实验考察了甲醇浓度、料液比、温度和提取时间对花色苷提取的影响,优化了黑宝石李果皮花色苷的提取工艺,得出了最佳提取条件：甲醇浓度65%、料液比1：40、温度15℃、提取时间3.5h,极差分析得出温度对黑宝石李果皮花色苷的提取影响最大,其次是时间、甲醇浓度、料液比。研究了温度、pH等因素对黑宝石李果皮花色苷稳定性的影响,黑宝石李花色苷具有较好的热稳定性,受pH影响很大,在pH2.5左右色素最稳定,具有一定的抗氧化能力,但抗还原能力较差。     

黑布林皮中花青素的提取工艺优化及稳定性研究

以国产黑布林皮干粉为原料,采用正交试验对黑布林皮中的花青素提取工艺进行优化,确定了适宜的提取工艺条件为：75％乙醇溶液、pH2．5、浸提温度50℃、浸提时间60min、料液比1：5,可得最大花青素提取率为539．66mg／100g。此外,对提取产物的稳定性研究的结果表明：黑布林皮花青素可与常用的食品基质配伍,对热、酸及常见的金属离子都有较好的稳定性,金属离子对该色素影响较小,而Fe^3＋使色素稳定性下降。     

Antioxidant activity, phenolic compounds and anthocyanins content of eighteen strains of Mexican maize

Free-radical scavenging, reducing activity and some phytochemical content (total phenolic, anthocyanin and ferulic acid) of eighteen Mexican maize phenotypes were determined. Total phenolic contents ranged from 215.8 to 3400.1 mg gallic acid/100 g of whole grain flour and total anthocyanins ranged from 1.54 to 850.9 mg cyanidin-glucoside equivalents/100 g of whole grain flour. Most of the phenolics in grain were in the bound form (ca. 85%), while anthocyanins were the major free phenolic compounds. Among the different samples, bound phenolic extracts of corn appeared to have greater anti-radical and reducing activities than free phenolic extracts from the same grain samples when tested at a normalized phenolic concentration. The phenotypes Veracruz 42 and AREQ516540TL exhibited the greatest activities and these purple-colored strains were most enriched in anthocyanins. Extracts from a red-colored phenotype Pinto were also among the most effective at exhibiting anti-radical activities. Differences in free-radical scavenging and reducing activities appeared to be dependent on the unique profile of anthocyanins and other phenolics in each phenotype.     

Comparative study of the aromatic profiles of two different plum species: Prunus salicina Lindl and Prunus simonii L

Volatile compounds of two plum species (Prunus salicina Lindl and Prunus simonii L) were analyzed by capillary gas chromatography-mass spectrometry using simultaneous vacuum distillation extraction. Aroma patterns were identified and quantified. A total of 60 compounds were identified, of which 23 were unique to P simonii. The profile of P simonii, as well as a study of the odor unit values of some identified compounds, indicated a much stronger aroma than P salicina. Hexyl acetate, which produces a characteristic apple aroma, was present in P simonii at levels 50-fold higher than in the studied cultivars of P salicina.     

一种青梅原汁的生产工艺及营养成分分析

确定了一种青梅原汁的生产工艺流程和参数。青梅果应选择成熟度高于九成五以上;预煮条件为90℃,3min;果浆酶解条件为果浆酶A50mg/kg和B100mg/kg,在40℃下酶解12h;杀菌条件为121～125℃处理3～5s。并对生产的一批次青梅原汁的维生素、矿物质、有机酸和多糖进行了检测。     

Enhancing the polyphenol content of a red-fleshed Japanese plum (Prunus salicina Lindl.) nectar by incorporating a polyphenol-rich extract from the skins

BACKGROUND: Plum skins are a waste product generated during production of plum juice or pulp. Polyphenols, shown to have various health‐promoting properties, can be recovered from this waste product. Red‐fleshed plum nectar formulations containing plum skin extract in varying amounts were characterised in terms of intensity of sensory attributes, consumer acceptability, colour, polyphenol content and antioxidant activity. Commercial beverages containing red fruits were used as benchmarks. RESULTS: The polyphenolic profile of the plum skin extract was similar to that of the pulp, including anthocyanins, flavonols, flavan‐3‐ols and a phenolic acid. Addition of the extract to plum nectar, which enhanced the colour, polyphenol content and antioxidant capacity, was limited by its negative sensory impact. The formulations were deemed acceptable by consumers, although a decrease in positive sensory attributes (plum flavour, plum aroma and sweetness) and an increase in negative sensory attributes (plant‐like flavour, plant‐like aroma, acidity and astringency) were observed with increasing skin extract content. The formulations compared favourably with commercial beverages in terms of colour total polyphenol content and antioxidant activity. CONCLUSION: Plum skins were successfully used to enhance the functional status of plum nectar. Use of a functional ingredient from plum skins is, therefore, a feasible value‐addition strategy. Copyright © 2012 Society of Chemical Industry     

Antioxidant properties of dried plum ingredients in raw and precooked pork sausage

ABSTRACT:  Raw pork sausages with no antioxidant (control), 3% or 6% dried plum puree (DP), 3% or 6% dried plum and apple puree (DPA), or 0.02% butylated hydroxytoluene and butylated hydroxyanisole (BHA/BHT) were (1) stored raw in chubs at 4 °C (RR) and evaluated weekly over 28 d, (2) cooked as patties, vacuum packaged, and stored at 4 °C (PR) for weekly evaluation over 28 d, or (3) cooked, vacuum packaged, and stored at –20 °C (PF) and evaluated monthly over 90 d. DP at 3% or 6% levels was as effective as BHA/BHT for retarding lipid oxidation in PR sausage patties. Likewise, DP at 3% was equally as effective in PF patties, but DP at 6% was even more effective (lower TBARS values) than BHA/BHT for retarding oxidative rancidity. All treatments decreased the fat and increased moisture content of raw sausages but only 6% DP reduced cooking yields. Inclusion of 6% DP decreased internal redness while both 6% DP and DPA increased yellowness of raw sausage. Trained panel sensory evaluations indicated that DP enhanced sweet taste, decreased salt and bitter tastes, and masked cooked pork/brothy, cooked pork fat, spicy/peppery, and sage flavors. In general, warmed-over flavor notes were not affected by storage treatments. Overall, pork sausage with 3% DP or DPA was as acceptable to consumers as the control or those patties with BHA/BHT, but patties with 6% of either plum product were less desirable. Inclusion of 3% DP was effective as a natural antioxidant for suppressing lipid oxidation in precooked pork sausage patties.     

紫粒小麦麸皮花色苷提取工艺优化及其抗氧化活性研究

以紫粒小麦麸皮为原料,研究其花色苷超声波辅助提取工艺及其体外抗氧化活性。选取超声辅助提取功率、提取温度、提取时间、料液比和乙醇浓度等为考察因素进行了提取工艺的单因素及正交实验。实验结果表明,乙醇浓度为60%、料液比1∶10(g/m L)、提取时间10 min、提取温度60℃、超声波功率160 W。在此条件下,花色苷得率为(1.82±0.23)mg/g,是普通浸提法的2.09倍。体外抗氧化实验显示:紫小麦麸皮花色苷提取物具有一定的清除DPPH自由基和ABTS自由基能力以及铁还原力,其花色苷含量与DPPH自由基、ABTS自由基清除率、铁还原力有显著的相关性(相关系数R2分别为0.9938,0.9737和0.9985),IC50值分别为7.81、12.20、5.18 mg/L。这一结果将为以紫小麦麸皮花色苷为原料的功能性食品的开发提供有益提示和理论基础。      

Antioxidant and antiproliferative activities of common edible nut seeds

Frequent consumption of nuts has been linked to a lowered risk of cardiovascular disease. Phytochemicals, especially phenolics, in nuts may be considered to be the major bioactive compounds for health benefits. Nine types of tree nuts and peanuts commonly available in the United States were evaluated for total phenolic and flavonoid contents, antioxidant, and antiproliferative activities. The profiles of total phenolics and flavonoids, including both soluble free and bound forms, were investigated by utilizing solvent extraction, base digestion, and solid-phase extraction methods. Walnuts had the highest total phenolic and flavonoid contents (1580.5 ± 58.0 mg/100 g, 744.8 ± 93.3 mg/100 g, respectively). Walnuts also possessed the highest total antioxidant activity (458.1 ± 14.0 μmol of vitamin C equiv/g of nut). Both soluble phenolic and flavonoid contents were positively correlated with total antioxidant activity (R² = 0.9901, p < 0.05; and R² = 0.9749, p < 0.05, respectively). The proliferation of HepG₂ and Caco-2 cells was significantly inhibited in a dose-dependent pattern after exposure to the extracts of nuts, with walnuts and pecans exhibiting the highest antiproliferative activity. These results provide new knowledge about health functions of nuts and may influence consumers toward purchasing nuts exhibiting greater potential health benefits.     

蓝莓花青素的酰化及其抗氧化性评价

以三乙酰没食子酰氯作为酰基化剂,对蓝莓花青素提取物进行酰基化反应,制得酰基化蓝莓花青素产物没食子酸酰化花青素(GAA)。薄层色谱追踪反应进程、毛细管法测定熔点保证酰化剂合成纯度。对原花青素提取物、酰化中间产物和酰化花青素进行了红外光谱扫描,对比三者谱图,证实了酰基化实验的成功,并利用HPLC测定了酰化度。分别通过DPPH法、邻苯三酚自氧化法、卵磷脂脂质体法测定了酰化花色苷对于清除自由基、清除超氧阴离子和抑制脂质体过氧化的能力,酰化花色苷对于以上3实验的IC50分别为26.8、17.5、171.7μg/mL;相比较,原蓝莓花青素为39.8、27.0、219.7μg/mL;抗坏血酸为45.1、51.2、1084.8μg/mL。实验表明没食子酸酰化花青素方法切实可行,产物没食子酸酰化花青素的抗氧化性得到提升。      

Antioxidant properties of plum concentrates and powder in precooked roast beef to reduce lipid oxidation

Boneless beef roasts (Semimembranosus + Adductor) were injected (20%) with a brine containing (1) no plum ingredient (control), (2) 2.5 or 5% fresh plum juice concentrate (FP), (3) 2.5 or 5% dried plum juice concentrate (DP), or (4) 2.5 or 5% spray dried plum powder (PP). Whole roasts were cooked, vacuum-packaged and stored at <4.0 °C for 10 wk. At 2 wk intervals, evaluations were performed on sliced product to determine vacuum-packaged purge, Allo-Kramer shear force, lipid oxidation (TBARS), color space values, and sensory attributes. All plum ingredients reduced TBARS values and had minimal effects on tenderness, sensory characteristics, color and appearance. Small changes in purge, color values, TBARS and some sensory properties were found during storage. These results indicate that 2.5% FP or DP could be incorporated into precooked beef roasts to reduce lipid oxidation and potentially, warmed-over flavor (WOF).     

Antioxidant Potential of Pea Beans (Phaseolus vulgaris L.)

ABSTRACT: Four bean varieties ( Phaseolus vulgaris L.) (white kidney, red pinto, Swedish brown, and black kidney) and their hull fractions were extracted with 80% acetone and evaluated for their phenolic contents and antiradical activities. Total phenolic content of bean hulls and whole seed extracts ranged from 6.7 to 270 and 4.9 to 93.6 mg/g extract as catechin equivalents, respectively. Trolox equivalent antioxidant capacity (TEAC) assay revealed that the antioxidant capacity of red, brown, and black whole seed extracts was in the same order of magnitude with little variation. TEAC values of red and brown whole seed extracts were superior to that of black whole seed extract. On the basis of the total phenolic content and TEAC values, it can be deduced that colored beans possess superior antioxidative activity compared with white beans. The hydrogen peroxide scavenging capacity of different bean extracts ranged from 58% to 67% at 50 ppm and 65% to 76% at 100 ppm. The corresponding superoxide radical scavenging capacity was 24% to 29% at 50 ppm and 53% to 60% at 100 ppm. The 2,2–diphenyl-1–picrylhydrazyl (DPPH) radical scavenging capacity of black bean whole seed extracts was 22% at 50 ppm, whereas the other extracts showed 100% scavenging of this radical at both 50 and 100 ppm levels. The hydroxyl radical scavenging capacities of the bean extracts at 50 and 100 ppm were 12% to 29% and 32% to 49%, respectively. All extracts used prevented human low-density lipoprotein (LDL) cholesterol oxidation by 61.4% to 99.9% at 2 to 50 ppm level as catechin equivalents.     

Antioxidant Activity and Total Phenolics in Different Genotypes of Potato (Solanum tuberosum, L.)

Antioxidant activity of potato compared with that of broccoli, onion, carrot and bell peppers was higher than all except broccoli. Patatin appeared to be the major water-soluble compound that showed antioxidant activity. The activity varied among potato cultivars, but was not related to flesh color or total phenolics. Antioxidant activity was evenly distributed within tuber parts and/or sections, except for skin tissue which had the greatest antioxidant activity and total phenolic content. Total phenolics varied among cultivars, with some containing twofold higher concentrations than other cultivars. Phenolic content differences were genotype dependent and not related to flesh color.     

石榴花色苷的微波辅助提取及抗氧化活性研究

以陕西临潼甜石榴为试验材料,通过正交试验,采用pH 差示法测定石榴总花色苷含量,优化微波辅助提取石榴花色苷的工艺参数。同时,采用DPPH 法、FRAP 法、ABTS 法、螯合亚铁能力法分析石榴花色苷的体外抗氧化活性。结果表明：微波辅助提取石榴花色苷的最佳工艺参数为溶剂pH1、料液比1:13(g/mL)、提取时间210s、乙醇体积分数70%、微波输出功率360W。此条件下,花色苷得率为184.81μg/g。微波输出功率对石榴汁花色苷的提取得率有显著影响(P ＜ 0.05)。石榴花色苷含量与DPPH 自由基清除率、铁还原力、ABTS+ 自由基清除率和螯合亚铁离子有显著的相关性(相关系数R2 分别为0.9928、0.9925、0.9913、0.9945),呈明显的量效关系,IC50 值分别为2.44、1.14、4.08、101.05mg/L。     

黑米花青苷胶囊体外清除自由基及抗氧化作用的研究

利用Fenton反应产生羟自由基、邻苯三酚在微碱条件下自氧化产生O-2、磷钼络合物法分别研究了黑米花青苷胶囊和黑米色素对羟基自由基、超氧阴离子的抑制和其总抗氧化活性。结果表明黑米花青苷胶囊和黑米色素能有效清除自由基,具有良好的抗氧化作用。其中黑米花青苷胶囊和黑米色素对羟自由基、超氧阴离子的抑制和其总抗氧化活性随着样品浓度增高而增加。黑米色素对羟自由基、超氧阴离子的抑制和总抗氧化活性显著高于黑米花青苷胶囊。     

Antioxidant and Free Radical Scavenging Activities of Indian Acacias: Acacia Leucophloea (Roxb.) Willd., Acacia Ferruginea Dc., Acacia Dealbata Link. and Acacia Pennata (L.) Willd

The acetone and methanol extracts of barks of A. leucophloea, A. ferruginea, A. dealbata, and A. pennata were evaluated for their total phenolics and flavonoid contents and antioxidative activities. Acetone extracts of barks exhibited higher contents of total phenolics and flavonoids. Further, the acetone extracts showed higher activity in DPPH^?, ABTS^?+, and OH^?; FRAP; metal chelation; phosphomolybdenum reduction; and peroxidation inhibition. In conclusion, the results implied that the barks could be considered as health supplements and nutraceuticals/functional foods.     

Biological activities and chemical constituents of Araucaria angustifolia: An effort to recover a species threatened by extinction

BackgroundAraucaria angustifolia (Bert.) O. Kuntze (Araucaria brasiliensis), known as Paraná pine, is the sole native gymnosperm of the Atlantic forest in Brazil and has great economic, cultural and social importance. Its seed, known as pinhão, has been consumed since prehistoric times. Besides the nutritional aspects, different parts of A. angustifolia are also used in the Brazilian folk medicine for the treatment of rheumatism, respiratory infections, fatigue, anemia, among other disorders. Timber exploration has dramatically reduced the species population, and currently, A. angustifolia is classified as vulnerable regarding the risk of extinction.Scope and approachThis review presents the most recently uncovered details about the chemical composition of the various parts of the plant. Emphasis is given to the main isolated and identified compounds or fractions and their corresponding bioactivities.Key findings and conclusionsApart from the nutritional properties of the pinhão, particularly as a starch source, this review reveals that a number of biological activities have been found in different parts of A. angustifolia (leaves, bark and pinhão coat), such as protection against DNA UV-induced damage, antioxidant, antiinflammatory, antiviral and digestive enzyme inhibiting activities. Further investigations should include parts of A. angustifolia that are currently discarded, such as the bark, bracts and the pinhão coat, with potential for use in pharmaceutical and cosmetic industries. Studies on A. angustifolia must combine two important elements: the need for preservation of a typical ecosystem and the implementation of the A. angustifolia forests as a true economic alternative for local residents.