The phenols and fatty acids profile and in vitro antioxidant and hypoglycaemic activity of seed, peel, pulp or pulp plus seeds of Colombian fruits from Solanaceae and Passifloraceae families were ...investigated. Ultra-High Performance Liquid Chromatography (UHPLC)-High Resolution Mass Spectrometry (HRMS) revealed the presence of chlorogenic acid as dominant phenolic compound in Solanaceae samples. Based on the Relative Antioxidant Score (RACI) and Global Antioxidant Score (GAS) values,
peel showed the highest antioxidant potential among Solanaceae samples while
fruits exhibited the highest antioxidant effects among Passifloraceae samples.
seeds were the most active as hypoglycaemic agent with IC
values of 22.6 and 24.8 μg/mL against α-amylase and α-glucosidase, respectively. Considering that some of the most promising results were obtained by the processing waste portion, its use as functional ingredients should be considered for the development of nutraceutical products intended for patients with disturbance of glucose metabolism.
The effect of dietary supplementation with vitamin E, oregano, and prebiotic on fatty acids and oxidative profiles of rabbit meat (loin and hind leg) was evaluated. New Zealand white rabbits weaned ...at 30 days of age were fed with one of six diets until 80 days of age: standard diet including ω3 polyunsaturated fatty and conjugated linolenic acids sources (S) and five diets adding vitamin E (150 ppm, E), oregano water extract (2 g/kg feed diet, O), prebiotic (THEPAX® 1.5 g/kg feed diet, T), vitamin E plus prebiotic (TE), and oregano water extract plus prebiotic (TO), respectively. The lipid oxidative status (TBARS) showed lower values with respect to S, mainly when vitamin E was administered. In particular, all the experimental diets decreased TBARS values with respect to the control group in the loin, but no effect was found in the hind leg. In all feed samples, the amounts of fatty acid classes increased in the following order: polyunsaturated fatty acids > monounsaturated fatty acid > saturated fatty acid. The dietary supplementations did not affect the fatty acid composition of meat. The experimented diets compared to the control were not able to provide a selective increase of bioactive fatty acid in meat samples; however, the six nutritional strategies led to highly nutritional rabbit meat with an interesting value of the ω6/ω3 ratio.
Epidemiological studies have linked high consumption of meat with major age-related diseases including cardiovascular diseases. Abnormal postprandial increases in plasma lipids after a meat meal have ...been hypothesized among the pathogenetic mechanisms. However, it is still unknown if the postprandial serum derived after a normal meat meal is able to affect endothelial function, and if the type of meat and the age of the donors are critical factors. Here, we show the effects of postprandial sera derived from healthy adults and elderly volunteers who consumed meat meals on human coronary artery endothelial cell (HCAEC) oxidative stress, gene expression, DNA damage, and cellular senescence. We observed that a single exposure to postprandial serum induces a slight increase in ROS that is associated with modulation of gene expression pathways related to oxidative stress response and metabolism. The postprandial-induced increase in ROS is not associated with a measurable DNA oxidative damage. However, repeated exposure to postprandial serum induces an acceleration of cellular senescence. Taking into account the deleterious role of cellular senescence in age-related vascular diseases, the results suggest a new mechanism by which excessive meat consumption and time spent in postprandial state may affect health status during aging.
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•Fatty acids (FA) of three crustacean species from the Adriatic Sea were characterized.•Bioactive FA distribution in neutral lipid and phospholipids was assessed.•n–3 PUFA were ...preferentially accumulated in phosphatidylethanolamine fraction.•Furan FA distribution changed according to the crustacean species.•Furan FA was not detected in phosphatidylcholine of mantis shrimp.
The profile and distribution of fatty acids in neutral lipids, phosphatidylethanolamine and phosphatidylcholine of appreciated crustaceans species caught in the Adriatic Sea during the autumn months, namely caramote prawn (Penaeus kerathurus), mantis shrimp (Squilla mantis) and crab (Liocarcinus vernalis), were investigated. The crab’s total fatty acid profile significantly differed from that of caramote prawn and mantis shrimp. Crab was the most valuable dietary source of omega-3 polyunsaturated fatty acids (n–3 PUFA), with approximately 2-fold higher eicosapentaenoic acid content (131.6±31.6mg/100g of edible part) than caramote prawn and mantis shrimp. The caramote prawn presented the highest furan fatty acids (F-acids) level (2.5±0.5mg/100g). All crustaceans preferentially accumulated the n–3 PUFA in phosphatidylethanolamine fraction. The F-acid distribution among the lipid classes changed according to the crustacean species. Crab presented F-acids mainly in the neutral lipid whereas caramote prawn contained them predominantly in the phospholipids. On the contrary, F-acids were not detected in the phosphatidylcholine of mantis shrimp. These differences in the distribution suggest different nutritional and health properties given by the consumption of the crustaceans investigated. Moreover, the F-acid profile of the different lipid classes could be used to discriminate these crustaceans.
Disposal of spent espresso coffee grounds (SCG) is costly and leads to the loss of bioactive compounds that could be fractionated, in several applications. This work aimed to investigate phenolic ...profile, tocopherols, and antioxidant and anti-proliferative activities of SCGs ethanolic extracts from coffee powders differing in coffee provenience and composition (arabica/robusta). Tyrosol, detected for the first time in SCGs, was the most abundant phenolic measured (121–1084 mg/kg in the extract), along with 4-hydroxybenzoic acid and vanillin (885–1813 and 340–1103 mg/kg, respectively). Extract derived from 100% robusta from Guatemala (S7-R) showed the highest α- to β-tocopherol ratio of 1.2 and the highest antioxidant potential as evidenced by RACI and GAS values of −0.43 and 0.20, respectively. Moreover, S7-R showed a promising anti-proliferative activity toward human lung carcinoma cells (A549), with IC50 value of 61.2 μg/mL comparable to that given by the positive control vinblastine (IC50 value of 67.3 μg/mL).
Atlantic salmon is widely consumed in the diet. When salmon fillets are submitted to cooking treatments, the high temperature could promote lipid peroxidation with a consequent reduction in product ...nutritional quality. For this purpose, the impact of traditional (convection) and mild (steam- and sous-vide) oven cooking treatments were assessed on the level of some selected antioxidant and oxidative status of salmon. Fatty acid profile, tocopherols (α and γ), astaxanthin and coenzyme Q10 (CoQ10) levels, as well as markers for oxidative status peroxide value (PV), thiobarbituric acid reactive substances (TBARS), percentage of oxidized CoQ10 on total CoQ10 amount were determined in raw and cooked whole salmon fillets. As a result, the PV did not change as consequence of all treatments while TBARS level in raw sample (0.93 ± 0.16 μmol/g) was significantly higher than those found in all cooked ones, ranging from 0.43 ± 0.10 to 0.69 ± 0.17 μmol/g. Moreover, all oven treatments preserved ω3 PUFA and tocopherol fractions and led to a significant increase of CoQ10 availability, while solely the steam oven enhanced the availability of astaxanthin while reducing CoQ10 oxidative status in fillets.
•Convection, steam (SOT), sous vide oven treatments were used to cook salmon.•All cooked salmon presented significantly lower TBARS level than raw salmon.•All oven treatments preserved salmon fatty acid profile and tocopherol levels.•All treatments led to a significant increase of CoQ10 availability in salmon.•Only SOT enhanced astaxanthin availability and minimized CoQ10 oxidation.
•Glycerides of unknown hybrid oleifera×guineensis oil were fully identified.•Hybridisation substantially modify the biosynthesis of fatty acids.•Hybridisation do not modify fatty acids distribution ...in triacylglycerols structure.•Thirty-four triacylglycerols molecular species have been identified.•Unsaturated fatty acids were mainly acylated in sn-2 position.
The composition and structure of triacylglycerols (TAGs) and partial glycerides of crude palm oil obtained from interspecific hybrid Elaeis oleifera×Elaeis guineensis, grown in Colombia, were fully characterised and compared to data obtained by analysing crude African palm oil. Hybridisation appears to substantially modify the biosynthesis of fatty acids (FAs) rather than their assembly in TAGs. In fact, total FAs analysis showed significant differences between these two types of oil, with hybrid palm oil having a higher percentage of oleic acid (54.6±1.0 vs 41.4±0.3), together with a lower saturated fatty acid content (33.5±0.5 vs 47.3±0.1), while the percentage of essential fatty acid, linoleic acid, does not undergo significant changes. Furthermore, 34 TAG types were identified, with no qualitative differences between African and E. guineensis×E. oleifera hybrid palm oil samples. Short and medium chain FAs (8:0, 10:0, 12:0, 14:0) were utilised, together, to build a restricted number of TAG molecular species. Oil samples from the E. guineensis×E. oleifera hybrid showed higher contents of monosaturated TAGs (47.5–51.0% vs 36.7–37.1%) and triunsaturated TAGs (15.5–15.6% vs 5.2–5.4%). The sn-2 position of TAGs in hybrid palm oil was shown to be predominantly esterified with oleic acid (64.7–66.0mol% vs 55.1–58.2mol% in African palm oil) with only 10–15% of total palmitic acid and 6–20% of stearic acid acylated in the secondary position. The total amount of diacylglycerols (DAGs) was in agreement with the values of free acidity; DAG types found were in agreement with the representativeness of different TAG species.
► A novel GC method predicting the roasted coffee composition (Arabica/Robusta) of blends based on two components. ► The method was validated on coffees blends from the Italian market and no ...statistically significant differences were found. ► The method is useful to ensure the validation of certified roasted coffee blends in routine analysis. ► No need to calculate the response factors, no need to quantify the GC components, no need to add internal standards.
Since the price of Arabica is currently more than twice higher than Robusta, a rapid and reliable method for the determination of the roasted coffee blend composition is fundamental for the authentication of commercial blends used for the Italian Espresso coffee. A GC-FID method based on the ratio between the integrated peak areas of kahweol (K) divided by the sum of K and 16-O-methylcafestol (16MCF) was developed. No internal/external standard was used. Moreover, the quantitation of the unsaponifiable compounds is not necessary, as well as the calculation of any response factors. The percentage of Robusta in 34 samples of coffee blends with known composition, and in 48 samples of pure varieties was used to build a cubic polynomial function with R2=0.998. The roasting conditions did not affect the results. Considering eight commercial blends (ranging 0–90% Robusta), no significant difference (two-tailed P=0.817) was registered between the claimed and the predicted composition.
This study investigates the seed oils obtained from two different varieties of Opuntia ficus‐indica (Sanguigna and Surfarina) growing in Sicily, Italy. Soxhlet and ultrasound‐assisted extraction ...procedures are used to obtain the seed oils. The fatty acid profile, γ‐tocopherols, carotenoid content, and the bioactivity in terms of the antioxidant effects (using ABTS, DPPH, FRAP, and β‐carotene bleaching tests), and carbohydrate‐hydrolysing enzyme inhibitory activity (α‐amylase and α‐glucosidase) are determined. The extraction procedure does not significantly affect the fatty acid composition of the oil, but it does affect the tocopherol and carotenoid contents, as well as the antioxidant and inhibitory activities. All the oil samples are rich in polyunsaturated fatty acids, especially linoleic, and oleic acids. Soxhlet extraction proves to be the best extraction procedure to enrich the oils in γ‐tocopherol. Relative antioxidant capacity index (RACI) and global antioxidant score (GAS) analyses are applied to evaluate the antioxidant potential of the Sanguigna variety oil extracted with the Soxhlet apparatus that is shown to be the most active. The same oil also shows the highest α‐amylase inhibitory activity (IC50 value of 40.9 μg mL−1), which is better than that reported for acarbose used as a positive control.
Practical Applications: This study is the first to evaluate the effect of oil extraction technologies on the bioactive compound levels and antioxidant and hypoglycaemic activities of cactus pear seed oil, which is a by‐product of fruit processing. The findings will contribute to the valorization of food by‐products. The results provide useful information to select the most valuable technological conditions for oil extraction to preserve the bioactive compounds and the biological activity of the vegetable by‐product extracts, such as seed oil. Cactus pear seed oil obtained by the traditional extraction procedure (Soxhlet) represents a promising source of healthy compounds, particularly of carotenoids and γ‐tocopherol, used not only as antioxidants to preserve lipid components in food preparation but also as functional ingredients due to their hypoglycaemic effect.
Effect of extraction procedure on chemical composition, antioxidant potential, and hypoglycaemic activity of cactus pear seed oils.
Effect of extraction procedure on chemical composition, antioxidant potential, and hypoglycaemic activity of cactus pear seed oils.
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