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Fereidoon Shahidi - One of the best experts on this subject based on the ideXlab platform.
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Bioaccessibility and bioavailability of phenolic compounds
Journal of Food Bioactives, 2018Co-Authors: Fereidoon Shahidi, Han PengAbstract:Modern epidemiological and interventional studies have demonstrated that various bioactivities including antioxidant, antiproliferative, immune-regulatory, hormonal-regulation abilities and neuro-/hepato-/cardioprotective effects result from consumption of a phenolic-rich diet. The health benefits of ingesting Phenolics are greatly dependent on their bioaccessibility and bioavailability in the digestive tract and circulatory system. This contribution attempts to review the bioaccessibility and bioavailability of phenolic compounds by focusing on the body’s internal mechanism including digestion, absorption, transport, modification, excretion, and colonic fermentation. The bioaccessibility and bioavailability of different Phenolics vary depending on the physical condition of an individual, including digestive/absorptive/metabolic/response capability and effective dose. External factors such as processing methods and interaction with various food matrices also play a vital role on the bioavailability of dietary phenolic compounds. On the other hand, some novel Phenolics have been synthesized to enable them rendering new bioactivities. The key internal factors influencing the bioaccessibility and bioavailability are also reviewed in this contribution. In addition, suggestions have been made for future measurement and assessment of bioavailability, together with prospects for food/nutraceutical/pharmaceutical application of novel Phenolics.
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phenolic profiles and antioxidant activity of defatted camelina and sophia seeds
Food Chemistry, 2018Co-Authors: Md Jiaur Rahman, Adriano Costa De Camargo, Fereidoon ShahidiAbstract:Phenolic compounds in oilseeds occur in the free, esterified and insoluble-bound forms and serve as natural antioxidants by preventing food oxidation as well as oxidative stress and various disorders in the body. In this work, free, esterified and insoluble-bound Phenolics were extracted from defatted camelina and sophia seeds. Samples were evaluated for their total contents of Phenolics (TPC), flavonoids (TFC) and proanthocyanidins (PC) as well as the antioxidant activity of their various phenolic fractions. Several in vitro methods, namely Trolox equivalent antioxidant capacity (TEAC), reducing power (RP) and metal chelation activity were used for all fractions. High performance liquid chromatography-diode array detection- tandem mass spectrometry (HPLC-DAD-MS/MS) identified 29 Phenolics belonging to phenolic acids and their derivatives, flavonoids and procyanidins in different fractions of camelina and sophia extracts. Esterified fraction was the predominant form of Phenolics in both seeds. Thus, camelina and sophia seeds may serve as viable functional food ingredients with protective antioxidant potential.
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enzyme assisted extraction of Phenolics from winemaking by products antioxidant potential and inhibition of alpha glucosidase and lipase activities
Food Chemistry, 2016Co-Authors: Marisa Aparecida Bismara Regitanodarce, Adriano Costa De Camargo, A C T Biasoto, Fereidoon ShahidiAbstract:Phenolics in food and agricultural processing by-products exist in the soluble and insoluble-bound forms. The ability of selected enzymes in improving the extraction of insoluble-bound Phenolics from the starting material (experiment I) or the residues containing insoluble-bound Phenolics (experiment II) were evaluated. Pronase and Viscozyme improved the extraction of insoluble-bound Phenolics as evaluated by total phenolic content, antioxidant potential as determined by ABTS and DPPH assays, and hydroxyl radical scavenging capacity, reducing power as well as evaluation of inhibition of alpha-glucosidase and lipase activities. Viscozyme released higher amounts of gallic acid, catechin, and prodelphinidin dimer A compared to Pronase treatment. Furthermore, p-coumaric and caffeic acids, as well as procyanidin dimer B, were extracted with Viscozyme but not with Pronase treatment. Solubility plays an important role in the bioavailability of phenolic compounds, hence this study may assist in better exploitation of Phenolics from winemaking by-products as functional food ingredients and/or supplements.
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gamma irradiation induced changes in microbiological status phenolic profile and antioxidant activity of peanut skin
Journal of Functional Foods, 2015Co-Authors: Marisa Aparecida Bismara Regitanodarce, Adriano Costa De Camargo, Claudio Rosa Gallo, Fereidoon ShahidiAbstract:Abstract The effects of gamma-irradiation on the microbial growth, phenolic composition, and antioxidant properties of peanut skin were evaluated. Gamma-irradiation at 5.0 kGy decreased the microbiological count of the product. Total phenolic and proanthocyanidin contents, ABTS radical cation, DPPH radical, H2O2, and hydroxyl radical scavenging capacities as well as the reducing power of the sample were increased upon gamma-irradiation in both the free and insoluble-bound phenolic fractions. However, a decrease in the esterified Phenolics was noticed. The bioactivity of the free Phenolics against in vitro human LDL-cholesterol oxidation and copper induced DNA strand breakage was improved upon gamma-irradiation. Phenolic acids, flavonoids, and proanthocyanidins were positively or tentatively identified by HPLC-DAD-ESI-MSn and their distribution was in the decreasing order of free > esterified > insoluble-bound forms. Procyanidin dimer A was increased in all phenolic fractions, whereas procyanidin dimer B decreased. Gamma-irradiation induced changes may be explained by molecular conversion, depolymerization, and cross-linking.
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antioxidant potential of barley as affected by alkaline hydrolysis and release of insoluble bound Phenolics
Food Chemistry, 2009Co-Authors: Terrence Madhujith, Fereidoon ShahidiAbstract:Phenolic constituents of six barley varieties, namely Falcon, AC Metcalfe, Tyto, Tercel, Phoenix and Peregrine were separated into free, soluble conjugate and insoluble-bound fractions. Soluble conjugates and insoluble-bound Phenolics were extracted into diethyl ether after consecutive alkaline hydrolysis for 4 h. Total phenolic content of each of the three fractions was determined by using Folin–Ciocalteau method. Total antioxidant capacity of the phenolic fractions was determined by trolox equivalent antioxidant capacity (TEAC) assay. The extracts were evaluated for their efficacy in scavenging of 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical. Oxygen radical scavenging capacity (ORACFL) of the extracts was determined using a fluorometric assay. Effectiveness of phenolic extracts in inhibiting oxidation of human LDL cholesterol and radical-induced supercoiled DNA breakage was also evaluated. The contribution of insoluble-bound Phenolics toward total phenolic content was significantly (p < 0.05) higher than the soluble Phenolics for all barley extracts tested. The ratio of soluble to insoluble Phenolics ranged from 1:27 to 1:35. TEAC and ORAC values and DPPH radical scavenging capacity of the insoluble phenolic fraction were significantly (p < 0.05) higher than those of their insoluble counterparts. A similar trend was observed against inhibition of LDL cholesterol oxidation and radical-induced DNA breakage.
Raquel Bridi - One of the best experts on this subject based on the ideXlab platform.
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A Polyvinylpolypyrrolidone (PVPP)-Assisted Folin–Ciocalteu Assay to Assess Total Phenol Content of Commercial Beverages
Food Analytical Methods, 2014Co-Authors: Raquel Bridi, M. J. Troncoso, Christian Folch-cano, Jocelyn Fuentes, Hernán Speisky, Camilo López-alarcónAbstract:The use of a Folin–Ciocalteu (FC) assay to assess total Phenolics in certain foods may be limited by the inability of this assay to discriminate between Phenolics and non-phenolic reducing compounds. In the present study, we have mentioned the usefulness of an insoluble water-synthetic polymer, polyvinylpolypyrrolidone (PVPP), to separate Phenolics and non-phenolic reducing compounds (i.e., sugars, ascorbic acid, and sulfite) from their original food matrix. After employing three consecutive cycles adding PVPP, all polyphenols tested (including phenolic and cinnamic acids) showed an adsorption percentage (AP) to PVPP higher than 90 %. When tested in various beverages, the PVPP-based pretreatment affected in different ways the FC index, depending on the food matrix. A low AP was evidenced in the case of orange juice, most probably related to the high content of ascorbic acid in such samples. In contrast, a high adsorption to PVPP was observed in red wine and in powdered fruit samples, showing a higher fraction of polyphenols than non-polyphenolic reducing compounds. We consider that our results strongly support that this PVPP-based procedure allows the evaluation of total phenolic content, by the FC methodology of beverages without the contribution of non-phenolic FC-reducing compounds.
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a polyvinylpolypyrrolidone pvpp assisted folin ciocalteu assay to assess total phenol content of commercial beverages
Food Analytical Methods, 2014Co-Authors: Raquel Bridi, M. J. Troncoso, Jocelyn Fuentes, Hernán Speisky, Christian Folchcano, Camilo LopezalarconAbstract:The use of a Folin–Ciocalteu (FC) assay to assess total Phenolics in certain foods may be limited by the inability of this assay to discriminate between Phenolics and non-phenolic reducing compounds. In the present study, we have mentioned the usefulness of an insoluble water-synthetic polymer, polyvinylpolypyrrolidone (PVPP), to separate Phenolics and non-phenolic reducing compounds (i.e., sugars, ascorbic acid, and sulfite) from their original food matrix. After employing three consecutive cycles adding PVPP, all polyphenols tested (including phenolic and cinnamic acids) showed an adsorption percentage (AP) to PVPP higher than 90 %. When tested in various beverages, the PVPP-based pretreatment affected in different ways the FC index, depending on the food matrix. A low AP was evidenced in the case of orange juice, most probably related to the high content of ascorbic acid in such samples. In contrast, a high adsorption to PVPP was observed in red wine and in powdered fruit samples, showing a higher fraction of polyphenols than non-polyphenolic reducing compounds. We consider that our results strongly support that this PVPP-based procedure allows the evaluation of total phenolic content, by the FC methodology of beverages without the contribution of non-phenolic FC-reducing compounds.
Adriano Costa De Camargo - One of the best experts on this subject based on the ideXlab platform.
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phenolic profiles and antioxidant activity of defatted camelina and sophia seeds
Food Chemistry, 2018Co-Authors: Md Jiaur Rahman, Adriano Costa De Camargo, Fereidoon ShahidiAbstract:Phenolic compounds in oilseeds occur in the free, esterified and insoluble-bound forms and serve as natural antioxidants by preventing food oxidation as well as oxidative stress and various disorders in the body. In this work, free, esterified and insoluble-bound Phenolics were extracted from defatted camelina and sophia seeds. Samples were evaluated for their total contents of Phenolics (TPC), flavonoids (TFC) and proanthocyanidins (PC) as well as the antioxidant activity of their various phenolic fractions. Several in vitro methods, namely Trolox equivalent antioxidant capacity (TEAC), reducing power (RP) and metal chelation activity were used for all fractions. High performance liquid chromatography-diode array detection- tandem mass spectrometry (HPLC-DAD-MS/MS) identified 29 Phenolics belonging to phenolic acids and their derivatives, flavonoids and procyanidins in different fractions of camelina and sophia extracts. Esterified fraction was the predominant form of Phenolics in both seeds. Thus, camelina and sophia seeds may serve as viable functional food ingredients with protective antioxidant potential.
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enzyme assisted extraction of Phenolics from winemaking by products antioxidant potential and inhibition of alpha glucosidase and lipase activities
Food Chemistry, 2016Co-Authors: Marisa Aparecida Bismara Regitanodarce, Adriano Costa De Camargo, A C T Biasoto, Fereidoon ShahidiAbstract:Phenolics in food and agricultural processing by-products exist in the soluble and insoluble-bound forms. The ability of selected enzymes in improving the extraction of insoluble-bound Phenolics from the starting material (experiment I) or the residues containing insoluble-bound Phenolics (experiment II) were evaluated. Pronase and Viscozyme improved the extraction of insoluble-bound Phenolics as evaluated by total phenolic content, antioxidant potential as determined by ABTS and DPPH assays, and hydroxyl radical scavenging capacity, reducing power as well as evaluation of inhibition of alpha-glucosidase and lipase activities. Viscozyme released higher amounts of gallic acid, catechin, and prodelphinidin dimer A compared to Pronase treatment. Furthermore, p-coumaric and caffeic acids, as well as procyanidin dimer B, were extracted with Viscozyme but not with Pronase treatment. Solubility plays an important role in the bioavailability of phenolic compounds, hence this study may assist in better exploitation of Phenolics from winemaking by-products as functional food ingredients and/or supplements.
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gamma irradiation induced changes in microbiological status phenolic profile and antioxidant activity of peanut skin
Journal of Functional Foods, 2015Co-Authors: Marisa Aparecida Bismara Regitanodarce, Adriano Costa De Camargo, Claudio Rosa Gallo, Fereidoon ShahidiAbstract:Abstract The effects of gamma-irradiation on the microbial growth, phenolic composition, and antioxidant properties of peanut skin were evaluated. Gamma-irradiation at 5.0 kGy decreased the microbiological count of the product. Total phenolic and proanthocyanidin contents, ABTS radical cation, DPPH radical, H2O2, and hydroxyl radical scavenging capacities as well as the reducing power of the sample were increased upon gamma-irradiation in both the free and insoluble-bound phenolic fractions. However, a decrease in the esterified Phenolics was noticed. The bioactivity of the free Phenolics against in vitro human LDL-cholesterol oxidation and copper induced DNA strand breakage was improved upon gamma-irradiation. Phenolic acids, flavonoids, and proanthocyanidins were positively or tentatively identified by HPLC-DAD-ESI-MSn and their distribution was in the decreasing order of free > esterified > insoluble-bound forms. Procyanidin dimer A was increased in all phenolic fractions, whereas procyanidin dimer B decreased. Gamma-irradiation induced changes may be explained by molecular conversion, depolymerization, and cross-linking.
Evangelos Kazakis - One of the best experts on this subject based on the ideXlab platform.
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www.mdpi.com/journal/ijms Effects of Genetic, Pre- and Post-Harvest Factors on Phenolic Content and Antioxidant Capacity of White Asparagus Spears
2013Co-Authors: Eleftherios Papoulias, Anastasios S. Siomos, Athanasios Koukounaras, Evangelos KazakisAbstract:Abstract: The effects of genetic, pre-harvest (season of harvest, spear diameter, spear portion and spear tip color) and post-harvest factors (storage and domestic preparation practices, e.g., peeling and cooking) on total phenolic, flavonoid and ascorbic acid content of white asparagus spears and their correlation with antioxidant capacity (DPPH and FRAP) were studied. Results showed that genetic material was important for the total phenolic content but not season of harvest, spear diameter or storage. Violet spear tips and apical spear portions showed the largest amount of total Phenolics. Peeling did not affect total Phenolics in fresh asparagus, whereas it reduced their content in stored asparagus, while cooking resulted in an increase in both fresh and stored asparagus. However, the soluble extract of total Phenolics and flavonoids were minor and the missing significance of Phenolics and flavonoids in antioxidant capacity of white asparagus spears depends on these small amounts
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Effects of genetic, pre- and post-harvest factors on phenolic content and antioxidant capacity of white asparagus spears.
International Journal of Molecular Sciences, 2009Co-Authors: Eleftherios Papoulias, Anastasios S. Siomos, Athanasios Koukounaras, Dimitrios Gerasopoulos, Evangelos KazakisAbstract:The effects of genetic, pre-harvest (season of harvest, spear diameter, spear portion and spear tip color) and post-harvest factors (storage and domestic preparation practices, e.g., peeling and cooking) on total phenolic, flavonoid and ascorbic acid content of white asparagus spears and their correlation with antioxidant capacity (DPPH and FRAP) were studied. Results showed that genetic material was important for the total phenolic content but not season of harvest, spear diameter or storage. Violet spear tips and apical spear portions showed the largest amount of total Phenolics. Peeling did not affect total Phenolics in fresh asparagus, whereas it reduced their content in stored asparagus, while cooking resulted in an increase in both fresh and stored asparagus. However, the soluble extract of total Phenolics and flavonoids were minor and the missing significance of Phenolics and flavonoids in antioxidant capacity of white asparagus spears depends on these small amounts.
Camilo Lopezalarcon - One of the best experts on this subject based on the ideXlab platform.
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a polyvinylpolypyrrolidone pvpp assisted folin ciocalteu assay to assess total phenol content of commercial beverages
Food Analytical Methods, 2014Co-Authors: Raquel Bridi, M. J. Troncoso, Jocelyn Fuentes, Hernán Speisky, Christian Folchcano, Camilo LopezalarconAbstract:The use of a Folin–Ciocalteu (FC) assay to assess total Phenolics in certain foods may be limited by the inability of this assay to discriminate between Phenolics and non-phenolic reducing compounds. In the present study, we have mentioned the usefulness of an insoluble water-synthetic polymer, polyvinylpolypyrrolidone (PVPP), to separate Phenolics and non-phenolic reducing compounds (i.e., sugars, ascorbic acid, and sulfite) from their original food matrix. After employing three consecutive cycles adding PVPP, all polyphenols tested (including phenolic and cinnamic acids) showed an adsorption percentage (AP) to PVPP higher than 90 %. When tested in various beverages, the PVPP-based pretreatment affected in different ways the FC index, depending on the food matrix. A low AP was evidenced in the case of orange juice, most probably related to the high content of ascorbic acid in such samples. In contrast, a high adsorption to PVPP was observed in red wine and in powdered fruit samples, showing a higher fraction of polyphenols than non-polyphenolic reducing compounds. We consider that our results strongly support that this PVPP-based procedure allows the evaluation of total phenolic content, by the FC methodology of beverages without the contribution of non-phenolic FC-reducing compounds.
