Chemical characterization and chemo-protective activity of cranberry phenolic powders in a model cell culture. Response of the antioxidant defenses and regulation of signaling pathways

Oxidative stress and reactive oxygen species (ROS)-mediated cell damage are implicated in various chronic pathologies. Emerging studies show that polyphenols may act by increasing endogenous antioxidant defense potential. Cranberry has one of the highest polyphenol content among commonly consumed fruits. In this study, the hepato-protective activity of a cranberry juice (CJ) and cranberry extract (CE) powders against oxidative stress was screened using HepG2 cells, looking at ROS production, intracellular non-enzymatic and enzymatic antioxidant defenses by reduced glutathione concentration (GSH), glutathione peroxidase (GPx) and glutathione reductase (GR) activity and lipid peroxidation biomarker malondialdehyde (MDA). Involvement of major protein kinase signaling pathways was also evaluated. Both powders in basal conditions did not affect cell viability but decreased ROS production and increased GPx activity, conditions that may place the cells in favorable conditions against oxidative stress. Powder pre-treatment of HepG2 cells for 20 h significantly reduced cell damage induced by 400 μM tert-butylhydroperoxide (t-BOOH) for 2 h. Both powders (5–50 μg/ml) reduced t-BOOH-induced increase of MDA by 20% (CJ) and 25% (CE), and significantly reduced over-activated GPx and GR. CE, with a significantly higher amount of polyphenols than CJ, prevented a reduction in GSH and significantly reduced ROS production. CJ reversed the t-BOOH-induced increase in phospho-c-Jun N-terminal kinase. This study demonstrates that cranberry polyphenols may help protect liver cells against oxidative insult by modulating GSH concentration, ROS and MDA generation, antioxidant enzyme activity and cell signaling pathways.     

Alleviation effect of heat-treated and in vitro gastrointestinal digested soymilks on AAPH-induced oxidative stress in human erythrocytes: Digested soymilks alleviate oxidative stress

To investigate the potential protective effect of raw and heat-treated soymilks after gastrointestinal digestion against chemical oxidative stress induced by 2,2′-azobis(2-amidinopropane) dihydrochloride (AAPH) on human erythrocytes, soymilk was subjected to heat treatment and in vitro gastrointestinal digestion. The inhibition rate of hemolysis, generation of reactive oxygen species (ROS), concentration of malondialdehyde (MDA), reduced glutathione (GSH) and oxidized glutathione (GSSH) and the enzyme activity of total superoxide dismutase (SOD) and cellular glutathione peroxidase (GPx) were evaluated as the biomarkers of oxidative status. Hemolysis of erythrocytes induced by AAPH was significantly inhibited by pretreatment with the digested raw soymilk (DRS) and digested heat-treated soymilk (DHS). Moreover, heat treatment prior to gastrointestinal digestion improved the inhibition effect of soymilk on erythrocytes hemolysis. The soymilk treated at 95 °C showed the highest inhibition rate, followed by 121 °C and 143 °C, revealed that the increase of temperature caused the decrease of hemolysis inhibition rate of DHS. Preincubation with the digested soymilks reduced the accumulation of MDA in erythrocytes, indicating the inhibition effect of the digested soymilks on lipid peroxidation. Results revealed that DRS and DHS alleviated the hemolysis of erythrocytes and lipid peroxidation resulted from oxidative stress by suppressing the accumulation of ROS, reducing the increase of SOD activity and decrease of non-enzymatic antioxidant GSH and enzymatic antioxidant GPx activity. Compared with raw soymilk, heat treatment improved the protective effect of the digested soymilk on erythrocytes against oxidative stress via enhancing the free radicals scavenging activity instead of improving the inhibition effect on the generation of free radicals.     

Evaluation of factors affecting the food consumption levels of inpatients in a Turkish armed forces training hospital

The aims of this study are to determine how patients hospitalized in a Turkish Armed Forces Training Hospital perceive different attributes of food and food services and to determine factors affecting the level of food consumption.This study was conducted in Gulhane Military Medical Academy Training Hospital, with 1000 beds. A questionnaire was used to determine the patients’ perception of the food quality and levels of food consumption.It was found that 44.4% of the patients consumed all of the food provided, 28.9% of patients consumed the half, 23.5% of patients consumed some and 3.2% of patients did not consume any of their meals. Logistic regression analysis was used to identify patients who did not consume 50% or more of their food. It was found that non-surgical patients (OR = 0.498; p = 0.022), and those dissatisfied with the taste and smell of food (OR = 4.272; p = 0.000) and the appearance of food (OR = 3.161; p = 0.003) were more likely to be in the patient group who reported not consuming at least 50% of the food provided.     

Production of chitin oligosaccharides with different molecular weights and their antioxidant effect in RAW 264.7 cells

The purpose of this research is not only to produce two kinds of chitin oligosaccharides or N-acetyl chito-oligosaccharides (NA-COSs) with different molecular weights (MW) from crab chitin hydrolysis solution but also to determine their effect against oxidative stress in live cells. Two kinds of NA-COSs with MW 1–3 kDa (NA-COS 1–3 kDa) and below 1 kDa (NA-COS < 1 kDa) were obtained using an ultrafiltration membrane system. They exhibited an inhibitory effect against DNA and protein oxidation. In addition, in their presence, intracellular glutathione (GSH) level and direct intracellular radical scavenging effect were significantly increased in a time-dependent manner in mouse macrophages (RAW 264.7) and rendered inhibitory effect against cellular oxidative stress. In particular, NA-COS 1–3 kDa was more effective than NA-COS < 1 kDa in protein oxidation and production of intracellular free radicals in live cells. These results suggest that NA-COSs act as a potential scavenger against oxidative stress in cells.     

Myricetin modulates streptozotocin–cadmium induced oxidative stress in long term experimental diabetic nephrotoxic rats

Oxidative stress plays a pivotal role in the development of diabetic nephropathy. The present study was aimed to evaluate the modulatory potential of myricetin on streptozotocin (STZ)–cadmium (Cd) induced oxidative stress in diabetic nephrotoxic rats. Diabetic nephrotoxicity was induced by single intraperitoneal injection of STZ at a dose of (40 mg/kg body weight (b/w)) and Cd as cadmium chloride (CdCl₂) (100 p.p.m.). Myricetin was administered to diabetic nephrotoxic rats by intraperitoneally at 1.0 mg/kg b/w for a period of 12 weeks to assess its effects on fasting plasma glucose, plasma insulin, total haemoglobin, glycosylated haemoglobin, lipid peroxidation products viz., thiobarbituric acid reactive substances (TBARS), lipid hydroperoxides (LOOH), protein carbonyl content (PCO) and non-enzymatic antioxidants namely vitamins C and E and reduced glutathione (GSH) and also enzymatic antioxidants such as superoxide dismutase (SOD), catalase (CAT), glutathione peroxidase (GPx), glutathione-S-transferase (GST) and glutathione reductase (GR). Improvement of antioxidant status in myricetin supplemented diabetic nephrotoxic rats revealed its cellular protective effect. Histopathology of liver and kidney confirmed the protective effects of myricetin in diabetic nephrotoxic rats. The outcome of this study concludes that myricetin could be therapeutic flavonol for regulating oxidative mechanism in STZ–Cd induced diabetic nephrotoxic rats.     

Consumption of baru seeds [Dipteryx alata Vog.], a Brazilian savanna nut,prevents iron-induced oxidative stress in rats

The protective effect of plant-based foods in human health has been attributed to the presence of bioactive compounds in all parts of the plants. A previous study found a high level of minerals, tannins and phytic acid in the baru nut (Dipteryx alata Vog.), which is a native fruit of the Brazilian savanna. This study investigated the antioxidant activity (AA) of the aqueous and ethyl acetate extracts of the baru nut and the effect of the consumption of this nut on the oxidative status of rats supplemented orally with iron. The AA was evaluated in vitro using the ferric reducing antioxidant power (FRAP), β-carotene/linoleic acid system and free-radical scavenging (DPPH) assays. The total polyphenol concentration was determined spectrophotometrically using the Folin–Ciocalteu reagent. The in vivo study was conducted in male Wistar rats that were fed an AIN-93M diet with or without 10% baru nut or 1% phytic acid and supplemented daily with iron or saline by gavages for 17 days. The liver, heart and spleen were collected for the determination of the malondialdehyde (MDA), carbonyl protein and iron concentrations. The specific activities of catalase, glutathione reductase, glutathione peroxidase and glutathione S-transferase were also determined in these tissues. A T test was used to compare the results among the rats groups and between the different baru nut extracts (p < 0.05). The aqueous extract of the baru nut contained a higher level of phenolic compounds and a higher antioxidant activity, as measured by FRAP and the β-carotene/linoleic system, relative to the EtOAc extract. The iron supplementation reduced the body weight gain, increased the levels of iron and MDA in the liver and the spleen and increased the carbonyl levels in all three tissues. Consumption of the baru nut reduced the carbonyl levels in the liver, heart and spleen of the iron-supplemented rats (p = 0.002, 0.012 and 0.036, respectively) relative to the heart carbonyl level of rats that were fed the control diet (p = 0.000); it also marginally reduced the iron-induced lipid oxidation in the liver (p = 0.117) and the spleen (p = 0.074). Phytic acid reduced the carbonyl level in the spleen (p = 0.020) and marginally reduced the carbonyl level in the liver (p = 0.098) of iron-supplemented rats. These results demonstrated that the consumption of the baru nut protects tissues against iron-induced oxidative stress, and the phytic acid from the baru nut may be partially responsible for this protective effect; however, other compounds such as phenols may also be involved.     

Hepatoprotection using sweet orange peel and its bioactive compound,hesperidin, for CCl4-induced liver injury in vivo

The hepatoprotective effect of water extracts of sweet orange (Citrus sinensis) peel (WESP) and its biological compound, hesperidin (HD), on oxidative stress in vivo, were investigated. HD was the major compounds among the ten compounds identified using HPLC-DAD and HPLC-MS/MS analysis. Oral administration of WESP to rats at 10 and 100 mg/kg bw for 28 consecutive days before a single dose of CCl₄ (2 ml/kg bw) demonstrates a significant protective effect by lowering the levels of aspartate aminotransferase (AST) and alanine aminotransferase (ALT), and by improving the histological architecture of the rat liver. WESP attenuated oxidative stress by increasing the content of hepatic glutathione (GSH), and by a dramatic increase in the activities of superoxide dismutase (SOD) and glutathione peroxidase (GPx). WESP induced a significant CYP2E1 activity, which suggests that WESP may be a substrate of CYP2E1. WESP at a dose of 1.0 mg/kg bw and HD at 0.1 mg/kg bw did not sustain the protective effect against oxidative stress, in vivo. This study demonstrated that citrus peel protects rat liver from CCl₄-induced injury by attenuating hepatic oxidative stress, which suggests that WESP can be used as a therapeutic antihepatotoxic agent for the treatment of hepatic injury.     

Antioxidant potential of mate tea (Ilex paraguariensis) in type 2 diabetic mellitus and pre-diabetic individuals

The effect of long-term mate tea (Ilex paraguariensis) consumption on the oxidative stress biomarkers of type 2 diabetic mellitus and pre-diabetic individuals was investigated. A 60-day intervention pilot study where 11 T2DM and 11 pre-diabetic volunteers ingested 1 L/day of mate tea was carried out. Ferric reducing antioxidant power (FRAP), erythrocyte reduced glutathione (GSH), serum lipid hydroperoxides (LOOH) using ferrous oxidation-xylenol orange (FOX2), advanced glycation end-products (AGEs), and glycaemic and lipid profiles were assessed at baseline and after 20, 40, and 60 days of intervention. Mate tea consumption promoted a significant increase of GSH concentration and a decrease of LOOH levels in T2DM and pre-diabetic subjects. In addition, GSH concentration was inversely correlated with LOOH in T2DM and pre-diabetic individuals and with AGEs in T2DM subjects. No correlations between glycaemic and lipid profiles with oxidative stress biomarkers were found. Thus, ingestion of mate tea attenuated oxidative stress in T2DM and pre-diabetic subjects, which may prevent diabetes complications.     

Intracellular ROS scavenging and antioxidant enzyme regulating capacities of corn gluten meal-derived antioxidant peptides in HepG2 cells

The objective of this study was to investigate the intracellular reactive oxygen species (ROS) scavenging activities and antioxidant enzyme regulating capacities of corn gluten peptide fractions (CPFs) in HepG2 cells. A cellular antioxidant activity (CAA) assay was used to assess their antioxidant activities and revealed that both CPF1 (molecular weight < 1 kDa) and CPF2 (molecular weight between 1 and 3 kDa) exhibited high cellular antioxidant activities with EC₅₀ values of 2.85 ± 0.19 mg/mL and 5.05 ± 0.32 mg/mL, respectively. Both CPFs also exhibited cytoprotective effects and intracellular ROS scavenging activities in HepG2 cells subjected to oxidative stress by oxidation with H₂O₂. In addition, at concentrations of 2.50 mg/mL, the CPFs increased the activity levels of superoxide dismutase (SOD), catalase (CAT), and glutathione reductase (GR), as well as the total glutathione (GSH) levels in oxidized HepG2 cells (from 86.54% to 114.14% (CPF1) or 109.72% (CPF2) for SOD activity; from 71.91% to 107.64% (CPF1) or 106.50% (CPF2) for CAT activity; from 70.52% to 103.01% (CPF1) or 104.10% (CPF2) for GR activity; and from 81.39% to 114.00% (CPF1) or 108.82% (CPF2) for total GSH levels). These results suggested that both CPF1 and CPF2 exhibited positive effects on the activities of the intracellular antioxidant enzymes SOD, CAT and GR, as well as on the total GSH levels in HepG2 cells under conditions of oxidative stress. Furthermore, size exclusion gel chromatography and MALDI-TOF/TOF mass spectrometry revealed that the molecular weights of the antioxidant peptides in CPF1 were between 500 Da to 900 Da, and a novel antioxidant peptide consisting of GLLLPH (Gly-Leu-Leu-Leu-Pro-His) was identified in CPF1.     

Antioxidant capacity,phenolic composition and microbial stability of aronia juice subjected to high hydrostatic pressure processing

The aim of this study was to characterize the effect of high hydrostatic pressure (200–600 MPa/15 min) and storage (4 °C/80 days) on aronia juice quality. The total antioxidant capacity, phenolic content and composition were assessed using an updated analytical strategy. Microbial growth was also analyzed following juice storage. Among all the analyzed juices, the untreated aronia juice had the greatest reduction (36%) in total polyphenols over the entire storage period. At the end of the storage period, the pressurized juices demonstrated ABTS and FRAP values higher by 14% and 5% as compared to the untreated juices. The main antioxidants identified in the aronia juice were: chlorogenic acid; neochlorogenic acid; cyanidin 3-galactoside; cyanidin 3-xyloside; cyanidin 3-arabinoside; cyanidin 3-glucoside. Cyanidin 3-glucoside was the most stable compound during juice storage. Microorganism growth in juices pressurized at 400–600 MPa was below the detection limit (< 1 CFU mL^− 1) upon storage.Industrial relevanceAronia berries are rarely consumed fresh since they give off several negative sensory attributes. Multiple health-promoting properties of aronia berries make them a valuable raw material for juice production. However, processing involves pasteurization or hot-filling strongly diminishes the product quality due to the changes in quantity and quality of thermolabile phytochemicals. The objective of this work was to characterize the effect of high hydrostatic pressure on the antioxidant capacity, polyphenol content and composition and microbial stability of aronia juice. Results of this study may be useful for the juice industry commercialize this technology for the development healthy, nonclarified aronia juices with desired level of quality.     

Assessing the acid tolerance and the technological robustness of probiotic cultures for fortification in fruit juices

The suitability of probiotic cultures as fruit juice supplements was examined by assessing their acid tolerance and technological robustness. Survival of Lactobacillus and Bifidobacterium strains in orange juice (OJ), pineapple juice (PJ) and cranberry juice (CJ) was monitored. Results revealed that extensive differences exist among probiotic strains regarding their acid resistance. All of the strains screened survived for longer in OJ and PJ compared to CJ. L. casei DN-114 001, L. rhamnosus GG and L. paracasei NFBC43338 displayed the greatest robustness surviving at levels above 10⁷ cfu ml^− 1 in OJ and above 10⁶ cfu ml^− 1 in PJ for at least 12 weeks. Probiotic tolerance to thermal and non-thermal processing was studied to determine the feasibility of their addition to OJ prior to pasteurisation. OJ fortified with probiotic cultures was subjected thermal pasteurisation at 76 °C for 30 s and 90 °C for 1 min in addition to a high pressure treatment of 400 MPa for 5 min. Results indicated no strain was capable of withstanding treatments necessary to achieve a stable juice at levels > 10⁶ cfu ml^− 1. The outcome of the overall study points to L. rhamnosus GG, L. casei DN-114 001 and L. paracasei NFBC43338 as having promising potential for exploitation as functional supplements in fruit juices due to their impressive tolerance in acidic environments; however, fortification post processing is recommended.Industrial relevanceThe ability of health-promoting cultures to survive for at least 12 weeks in orange juice and pineapple juice at commercially critical levels renders them suitable strains for exploitation. Their inclusion may enhance the market potential of these already successful beverages.     

Effect of age and gender on attitudes towards sweet foods among Japanese

This study's aim was to clarify the effects of age and gender on attitudes towards sweet foods among Japanese older than 18 years.A principal component factor analysis of questionnaire data from 426 Japanese (195 males, 231 females) revealed the three factors: positive cognition, negative cognition (both containing positive and negative beliefs about sweetness) and affect (feelings pertaining to sweetness). Using 2 × 3 ANOVAs (male/female gender × three age groups) higher scores on both the cognition factors and the affect factor as well as on the reported amount of consumed sweet foods were found among females. Younger respondents had more positive feelings for sweetness and reported consuming more sweet foods than respondents from the other two age groups. A path analysis showed that sweet foods consumption was determined mainly by affect in young people and by positive cognition in the other two age groups.     

Blood pressure-lowering properties of chokeberry (Aronia mitchurinii,var. Viking)

The blood pressure-lowering properties of lyophilized chokeberry juice and polyphenols were monitored using in vitro angiotensin-converting enzyme (ACE) inhibition measurement and a 10 day in vivo study with spontaneously hypertensive rats (SHR). Juice and polyphenols indicated weak ACE-inhibitory activity. The IC₅₀ values for polyphenols and juice were 1.5–2.5 and 4.5 mg dry matter/ml, respectively. In the SHR study the blood pressure-lowering effects of juice and polyphenol extract seemed to be short-term and were generally highest after 3 h from administration (50 mg/kg/day) when mean reductions in systolic blood pressure were 20 ± 8 and 15 ± 7 mm Hg, respectively. Corresponding mean decreases in diastolic blood pressure were 23 ± 6 and 13 ± 2 mm Hg in juice and polyphenol groups, respectively. It was concluded that both chokeberry juice and polyphenols had blood pressure-lowering effects. We hypothesize that chokeberry polyphenols enhance endothelial nitric oxide production with an ACE-independent mechanism, e.g. by activation of endothelial nitric oxidase enzyme; this is yet to be verified.     

Amelioration of abdominal obesity by low-molecular-weight polyphenol (Oligonol) from lychee

The effect of low-molecular-weight polyphenols extracted from lychee (Oligonol) on metabolic syndrome characterized by abdominal obesity was examined. We performed a clinical trial for Oligonol conducted by randomized double-blind, placebo-controlled study. Eighteen (male, 14; female, 4) adult volunteers with abdominal circumference over 85 cm were enrolled and divided into two groups, Oligonol and placebo groups. All subjects took two capsules of Oligonol (50 mg/capsule) or placebo twice a day for 10 weeks. Physical and haematological examinations as well as a CT scan of the abdomen were carried out, before (control) and 10 weeks after Oligonol intake. Clinical parameters of body weight, abdominal circumference and visceral fat volume were significantly decreased in the Oligonol group compared to the control. Insulin resistance was improved by Oligonol in conjunction with elevation of serum adiponectin. These results suggest that Oligonol ameliorates metabolic syndrome by reducing visceral fat obesity.     

Improving the pressing extraction of polyphenols of orange peel by pulsed electric fields

The influence of pulsed electric field (PEF) treatment on the extraction by pressing of total polyphenols and flavonoids (naringin and hesperin) from orange peel was investigated. A treatment time of 60 μs (20 pulses of 3 μs) achieved the highest cell disintegration index (Zp) at the different electric field strengths tested. After 30 min of pressurization at 5 bars, the total polyphenol extraction yield (TPEY) increased 20%, 129%, 153% and 159% for orange peel PEF treated at 1, 3, 5 and 7 kV/cm, respectively. A PEF treatment of 5 kV/cm to the orange peels increased the quantity of naringin and hesperidin in the extract of 100 g of orange peels from 1 to 3.1 mg/100 g of fresh weigh (fw) orange peel and from 1.3 to 4.6 mg100 g fw orange peel respectively. Compared to the untreated sample, PEF treatments of 1, 3, 5 and 7 kV/cm increased the antioxidant activity of the extract 51%, 94%, 148% and 192%, respectively.The results of this investigation demonstrate the potential of PEF as a gentle technology to improve the extraction by pressing of polyphenols from fresh orange peel. This procedure enhances the antioxidant capacity of the extracts, reduces extraction times and does not require using organic solvents.Industrial relevanceProcessing of orange fruits to obtain fresh juice or citrus-based drinks generates very large amounts of byproduct wastes, such as peels that are a rich source of polyphenols mainly flavonoids. Extraction of these compounds from orange peels is a crucial step for use of these compounds in the food and pharmaceutical industries as antioxidants. PEF-assisted extraction by pressing of polyphenols from fresh orange peels stands as an economical and environmentally friendly alternative to conventional extraction methods which require the product to be dried, use large amounts of organic solvents and need long extraction times.     

Processing of clear and turbid grape juice by a continuous flow UV system

The inactivation of inoculated (S. cerevisiae) and spoilage microorganisms, i.e. yeasts and lactic acid bacteria (LAB), in clear and turbid grape juice was investigated using a pilot scale UV system. The biodosimetry method was used for UV dose prediction in a continuous flow UV reactor. Weibull model was applied for fitting the inactivation data. The flow rates (774, 820 ml/min) in this system were very close to the ones used in fruit juice processing. S. cerevisiae in clear juice was reduced by 3.39 ± 0.04 at 65.50 mJ/cm² of UV dose. 1.54 ± 0.04 and 1.64 ± 0.03 log CFU/ml reductions were obtained for spoilage yeasts and LAB in turbid juice at UV dose of 78.56 and 67.97 mJ/cm², respectively. The soluble solids (°Brix) and pH of grape juice samples were not affected by UV-C treatment (p > 0.05). Although the color parameters slightly were changed after irradiation, the color of PCGJ and FSTGJ did not show visual difference compared to the untreated samples.Industrial relevanceUV light has a potential to reduce the levels of microbial contamination in liquid foods. Although grape juice has many beneficial health effects, it has a fairly short shelf life. Therefore, pasteurization is required. But the thermal pasteurization has some undesired effects on the juice quality. Consumer demands for high quality fruit juice with fresh-like characteristics have markedly expanded in recent years. In the current study, the microbial inactivation efficiency of a pilot scale UV system for non-thermal treatment of clear and turbid grape juice was evaluated under conservative conditions. Most of the physicochemical properties of grape juice samples were not significantly affected from UV-C treatment (p > 0.05). This would be a major advantage in the processing of nutritious juice products.     

Daily green tea extract supplementation reduces prothrombotic and inflammatory states in dialysis patients

Cardiovascular disease (CVD) remains the most common cause for excess morbidity and mortality in patients with chronic kidney disease (CKD) and end stage renal disease (ESRD) under chronic dialysis. ESRD patients have increased oxidative stress and endothelial dysfunction alongside increased levels of inflammation related proteins, which has prompted the exploration of anti-inflammatory and antioxidant treatments to improve outcomes. As green tea is increasingly well recognized for its antioxidant properties, we probed the effect of consumption of 1 capsule daily of green tea as a commercially available, decaffeinated green tea capsule (1 g, catechin content 68 mg) for 6 months on fibrinogen and inflammation in dialysis patients. Chronic hemodialysis patients (N = 25) were recruited and fibrinogen, FDP-D-dimer, high sensitivity (hs) CRP and the mononuclear cell protein expression of p22^phox, were assessed before, i.e. baseline and after 6 months of ingestion of 1 green tea capsule per day. After 6 months of daily green tea capsule ingestion, dialysis patients showed reduced protein expression of p22^phox (p < 0.0001), reduced hsCPR (p = 0.032) and fibrinogen (p = 0.022) levels and increased FDP-D-dimer (p = 0.0019) compared to their values at baseline. These results document lower oxidative stress and inflammation with green tea capsule ingestion and suggest a likely positive impact of green tea treatment on the atherosclerotic process of ESRD patients under dialysis.     

Flavanone glycosides in Brazilian orange juice

Authentic samples of oranges, frozen concentrated orange juice and pulp-wash, and retail samples of freshly squeezed orange juice and frozen concentrated orange juice have been collected in Brazil and analysed for the flavanone glycosides (FG) narirutin and hesperidin by reversed phase HPLC with UV detection at 280 nm. The juice from hand-squeezed fruit gave narirutin and hesperidin concentrations of 16–142 mg l⁻¹ and 104–537 mg l⁻¹, respectively. The ratio of hesperidin to narirutin showed varietal difference with Pera having the highest ratio (mean 8.4) and Baı́a the lowest (3.6). Frozen concentrated orange juice contained higher quantities of FG with narirutin ranging from 62 to 84 mg l⁻¹ and hesperidin from 531 to 690 mg l⁻¹ (after dilution to 12 °Brix). In frozen concentrated orange juice pulp-wash, the narirutin level ranged from 155 to 239 mg l⁻¹ and hesperidin from 1089 to 1200 mg l⁻¹. The analysis of 23 samples of freshly squeezed juice from the Brazilian market place showed that the FG content of most samples (9.1 to 94.8 and 105.8 to 586.6 mg l⁻¹, respectively, for narirutin and hesperidin) was similar to those found for authentic ones, indicating that these orange juices were not adulterated.     

A regular lycopene enriched tomato sauce consumption influences antioxidant status of healthy young-subjects: A crossover study

Tomato and tomato products are known as potential factors to decrease oxidative stress biomarkers. Therefore, the objective was to evaluate the effects of consumption of two tomato sauces with different concentrations of lycopene on oxidative stress markers. Thirty healthy subjects (Men/women: 9/21; Aged 39 ± 6 years old; BMI: 24.5 ± 3.3 kg/m²) were recruited to participate in a double-blind crossover study. Participants had to consume 160 g/day of tomato sauce, while maintaining their usual dietary and physical activity habits.The regular consumption of the high-lycopene tomato sauce induced a significant reduction in the oxidized-LDL cholesterol levels (?9.27 ± 16.8%; p < 0.05). Moreover, total plasma antioxidant capacity tended to increase with the high-lycopene tomato sauce, while it decreased slightly with commercial tomato sauce consumption (2.69 ± 13.4 vs ?0.05 ± 0.4; p = 0.058). Lipid, glucose profile and C-reactive protein concentrations were stable during both intervention periods, as well as anthropometric and body composition variables.Thus, the daily consumption of 160 g of a high-lycopene tomato sauce improved oxidized-LDL cholesterol levels, evidencing the putative role of lycopene in combination with other bioactive compounds in the prevention of oxidative stress related diseases.     

Dynamics of the loss and emergence of volatile compounds during the concentration of cashew apple juice (Anacardium occidentale L.) and the impact on juice sensory quality

Concentrating cashew apple juice alters the beverage aroma and flavor, compromising consumer acceptability of the concentrated beverage. To understand the mechanisms involved in these changes, this research characterized the dynamics of the loss and emergence of volatile compounds during cashew apple juice concentration, reporting their impact on beverage sensory quality. Fresh cashew apple juice (10.3°Brix) was concentrated in a thermal-siphon type evaporator operating in a closed system. Five samples were taken throughout the concentration process with the following soluble solids contents: 11.8°Brix, 14.9°Brix, 20.2°Brix, 29.6°Brix and 42.1°Brix. Trained judges rated the aroma note intensities, described as “fresh cashew apple” and “cooked” as perceived in the fresh and concentrated beverages. The headspace volatiles of the six samples were identified and quantified by GC–MS. The results indicated the esters as the major component in the fresh juice (226.46 μg kg^− 1) representing 45.0% of the total mass of volatiles, followed by the terpenes (118.98 μg kg^− 1), acids (45.23 μg kg^− 1), aldehydes (39.10 μg kg^− 1), alcohols (18.91 μg kg^− 1), lactones (19.15 μg kg^− 1), hydrocarbons (18.02 μg kg^− 1) and ketones (11.05 μg kg^− 1). Predictive statistical models (R² > 0.956, p ≤ 0.002) revealed that on reaching 14.9°Brix, the ester concentration declined more than 90%, the terpene content almost 100%, alcohols 85%, aldehydes 80% and hydrocarbons 90%. At 14.9°Brix, the intensity of “fresh cashew apple” aroma still predominated in the juice, but the panelists detected the presence of a weak “cooked” aroma. Concentration of the beverage to 20.2°Brix or above expressively increased the cooked aroma intensity and the concentration of hydrocarbons, alcohols and some aldehydes usually associated with off-flavors such as pentanal and decanal. This raises the possibility that some of these compounds might have been formed during juice processing. Juice with better sensory quality could possibly be obtained by concentrating the beverage to levels below 20.2°Brix, recovering the esters that evaporated off the juice until ~ 15°Brix is reached, and re-adding them to the juice concentrated.