Color,Phenolics, and Antioxidant Activity of Blackberry (Rubus glaucus Benth.), Blueberry (Vaccinium floribundum Kunth.), and Apple Wines from Ecuador

Seventy wines were produced in Ecuador under different processing conditions with local fruits: Andean blackberries (Rubus glaucus Benth.) and blueberries (Vaccinium floribundum Kunth.) and Golden Reinette apples. Wines were evaluated for antioxidant activity (AA) using the radical scavenging capacity (DPPH) method, total phenolic content (TPC) using the Folin–Ciocalteu method, total monomeric anthocyanins (TMAs) using the pH differential test, and color parameters using VIS‐spectrophotometry. For blackberry wines, ellagitannins and anthocyanins were also analyzed using high‐performance liquid chromatography with diode‐array detection (HPLC‐DAD). Apples wines (n = 40) had the lowest TPC (608 ± 86 mg/L) and AA (2.1 ± 0.3 mM Trolox). Blueberry wines (n = 12) had high TPC (1086 ± 194 mg/L) and moderate AA (5.4 ± 0.8 mM) but very low TMA (8 ± 3 mg/L), with a color evolved toward yellow and blue shades. Blackberry wines (n = 10) had the highest TPC (1265 ± 91 mg/L) and AA (12 ± 1 mM). Ellagitannins were the major phenolics (1172 ± 115 mg/L) and correlated well with AA (r = 0.88). Within anthocyanins (TMA 73 ± 16 mg/L), cyanidin‐3‐rutinoside (62%) and cyanidin‐3‐glucoside (15%) were predominant. Wines obtained by cofermentation of apples and blackberries (n = 8) showed intermediate characteristics (TPC 999 ± 83 mg/L, AA 6.2 ± 0.7 mM, TMA 35 ± 22 mg/L) between the blackberry and blueberry wines. The results suggest that the Andean berries, particularly R. glaucus, are suitable raw materials to produce wines with an in vitro antioxidant capacity that is comparable to red grape wines.     

Simultaneous separation and purification of total polyphenols,chlorogenic acid and phlorizin from thinned young apples

An efficient preparative separation of polyphenols from thinned young apples (TYA) has been developed in the present study. X-5 resin was verified to offer the best adsorption capacity and desorption ratio for total polyphenols among the eight macroporous resins investigated. Influential factors, such as pH value and concentration of feeding solution, strippant, and adsorption isotherm to the separation of total polyphenols, were successively investigated on X-5 resin. After one run treatment, the phenolic content was increased 2.12-fold from 35.17% to 74.64%, with a recovery yield of 89.35%. Chlorogenic acid and phlorizin were selectively purified using X-5 and polyamide resins. The contents of chlorogenic acid and phlorizin were 15.20% and 97.52% with recovery yields of 89.16% and 64.95%, respectively. The method developed will provide a potential approach for its wide industrial and pharmaceutical use.     

The Production of Gelatin-Calcium Carbonate Composite Films with Different Antioxidants

Gelatin-calcium carbonate films incorporated with different natural antioxidants (sodium ascorbate, d-sodium erythorbate, and tea polyphenols) were investigated in this study. The results indicated that all of the films with antioxidants displayed promoted tensile strength and higher thickness than that of the control (p < 0.05), and most films had higher values of elongation at break. Furthermore, the addition of antioxidants favored the reduction of water vapor permeability and water solubility in comparison with the control (p < 0.05). The alternations of light transmission could vary depending on the type and concentration of antioxidants. In addition, the surface properties of films were characterized by atomic force microscopy, indicating that antioxidants caused the formation of gelatin-calcium carbonate aggregates and clusters. Moreover, Fourier transform infrared spectroscopy spectra demonstrated that antioxidants facilitated the conformational changes of the secondary structure and functional groups of gelatin in films. Gelatin-calcium carbonate films containing different natural antioxidants exhibited improved 2, 2-diphenyl-1-picryl hydrazyl radical scavenging capacities, compared to the control (p < 0.05).     

葵花籽调和油抗氧化性研究

以葵花籽油为主,选用新鲜的花生油、小麦胚芽油作为调和油的原料油,按照一定比例调制成富含VE的葵花籽调和油.再通过正交实验和二次回归正交实验确定了大蒜油、脂溶性茶多酚等作为抗氧化剂在调和油中的最佳添加量.调和油储藏6个月后,以油中VE、酸值、过氧化值和羰基值来衡量其抗氧化效果.     

纤维素酶处理菠萝果渣提高粗多酚溶出率的研究

以干燥的菠萝果渣为实验原料,在浸提温度、浸提pH、加酶量、漫提时间4个单因素试验的基础上,利用Box-Benhnken中心组合实验和响应面分析法优化纤维素酶处理菠萝果渣提取多酚类物质的工艺条件。通过三因素三水平的响应面分析,确定了纤维素酶处理菠萝果渣提取多酚类物质的理想工艺条件为:浸提时间140 min,漫提温度53℃,漫提pH3.8,酶剂量13 U/mL,此条件下粗多酚的溶出率为11.56 g/kg,比同条件下直接用水漫提提高了28.15%。     

Changes in the phenolic composition of grape berries during ripening in relation to vineyard nitrogen and potassium fertilisation rates

The aim of this work was to evaluate the interactive effects of different rates of nitrogen and potassium fertilisation on the phenolic composition of grape berries during ripening. To achieve this objective, in 2000 a trial was carried out in a Tempranillo vineyard located in the ‘Ribera de Duero’ Apellation d'Origine area (Spain). The plants were treated with three nitrogen (0, 50 and 200 g N per vine) and three potassium (0, 60 and 120 g K₂O per vine) doses, applied as ammonium nitrate and potassium sulphate respectively, in a randomised complete block design with four replications. The rate of fertilisation did not significantly affect either the vigour or productive capacity of the vines or the size of the berries. However, high nitrogen doses caused a substantial delay in the accumulation of sugars during ripening compared with other treatments. High potassium supplies caused decreases in the total acidity of the berries but did not affect the chromatic parameters of the must at harvest. Three different stages could be distinguished in the development of total polyphenol contents in grape skins during ripening: a slow initial increase, a sharp accumulation during the fifth and sixth weeks after veraison and a final period of reduction until harvest. The vines with no added nitrogen showed more accumulation of polyphenols in the skin than those with other treatments, especially during the last few weeks of sampling. These differences between nitrogen treatments became less as the potassium fertilisation dose was increased. The nitrogen dose of 50 g N per vine increased the levels of anthocyanins in the skin (600 mg l^?1 standard extract) compared with the untreated control vines (532 mg l^?1), and this significantly increased the colour density of the must. The degree of polymerisation of condensed tannins decreased when the ratio N:K was balanced and the amounts of both nutrients applied were high. Copyright © 2004 Society of Chemical Industry     

Biochemical Characterization of Dovyalis hebecarpa Fruits: A Source of Anthocyanins with High Antioxidant Capacity

Dovyalis hebecarpa, which is also known as the Ceylon gooseberry, is an attractive exotic purple berry that is produced in the southwest of Brazil with high yields. Current literature lacks information about the nutritional composition and antioxidant capacity of this fruit. As such, this work aimed to evaluate and compare the proximate composition, phytochemical content, and antioxidant capacity of D. hebecarpa over two seasons through the application of a range of different methods, including FRAP, ABTS, and ORAC assays. The proximate composition and biometric parameters were monitored for quality purposes. The results significantly changed between seasons in accordance with variations in rain incidence and average temperatures. The Ceylon gooseberry contained a similar or higher content of anthocyanins (ACY) than other berries commonly consumed in human diet. These ACY were identified at higher levels in the fruit's skin (284 to 351 mg of cyanidin‐3‐glucoside equivalents/100 g of fresh weight [FW]) than in its pulp (49 to 69 mg/100 g of FW). The use of an ORAC assay identified higher antioxidant activity (145 μmol of Trolox equivalents [TE]/g in the skins and 179 μmol of TE/g in the pulp on a FW basis) than all other methods used to determine antioxidant activity. Thus, D. hebecarpa is a rich source of ACY that demonstrates high antioxidant activity against the peroxyl radicals formed in ORAC assay conditions.     

Common beans as a source of food ingredients: Techno-functional and biological potential

Common beans are an inexpensive source of high-quality food ingredients. They are rich in proteins, slowly digestible starch, fiber, phenolic compounds, and other bioactive molecules that could be separated and processed to obtain value-added ingredients with techno-functional and biological potential. The use of common beans in the food industry is a promising alternative to add nutritional and functional ingredients with a low impact on overall consumer acceptance. Researchers are evaluating traditional and novel technologies to develop functionally enhanced common bean ingredients, such as flours, proteins, starch powders, and phenolic extracts that could be introduced as functional ingredient alternatives in the food industry. This review compiles recent information on processing, techno-functional properties, food applications, and the biological potential of common bean ingredients. The evidence shows that incorporating an adequate proportion of common bean ingredients into regular foods such as pasta, bread, or nutritional bars improves their fiber, protein, phenolic compounds, and glycemic index profile without considerably affecting their organoleptic properties. Additionally, common bean consumption has shown health benefits in the gut microbiome, weight control, and the reduction of the risk of developing noncommunicable diseases. However, food matrix interaction studies and comprehensive clinical trials are needed to develop common bean ingredient applications and validate the health benefits over time.     

石榴汁中部分多酚类物质的分离鉴定

目的:分离鉴定天然石榴汁中主要多酚类物质.方法:采用乙酸乙酯、正丁醇萃取多酚类物质,并应用液质联用分析方法,对其有关成分进行鉴定.结果:初步分析结果表明,石榴汁中含有鞣花酸、石榴素、芹菜配基、芹菜配基-7-O-β-D-吡喃葡萄糖苷、芦丁、3,3\,4',5,7-五羟基黄烷酮、3,3',4',5,7-五羟基黄烷酮-6-D-吡喃葡萄糖苷.结论:石榴汁中多酚类物质含量丰富,有必要进行深入研究,以明确其主要功能成分.     

Impact of dietary polyphenols on human platelet function – A critical review of controlled dietary intervention studies

Cardiovascular disease is a chronic disease influenced by many factors, with activated blood platelets being one of them. Platelets play a central role in the formation of plaques within blood vessels, contributing to early inflammatory events. Consumption of diets rich in plant‐based products protects against the development of cardiovascular disease. Polyphenols, which are secondary plant metabolites found in a wide range of foodstuffs and beverages, may be partially responsible for these effects. Their protective properties include inhibitory effects on platelet function in vitro and in vivo. However, the bioavailability of many polyphenols is poor and it is unclear whether sufficient quantities can be obtained by dietary means to exert protective effects. Consequently, this review summarizes 25 well‐controlled human intervention studies examining the effect of polyphenol‐rich diets on platelet function. These studies report a huge variety of research methods, study designs, and study subjects, resulting in controversial assertions. One consistent finding is that cocoa‐related products, however, have platelet‐inhibiting effects when consumed in moderate amounts. To assess whether other classes of dietary polyphenols, or their metabolites, also beneficially affect platelet function requires more well‐controlled intervention studies as well as the adoption of more uniform methods to assess platelet aggregation and activation.