Sapotaceae is a flowering plants family reported for its richness in triterpenoid saponins. Sapotaceae comprises a large number of fruit-producing plants of nutritional and medicinal value. Different ...species of family Sapotaceae received a considerable interest owing to their rich triterpenoid saponins content of a myriad pharmacological effects and health benefits. Several databases were searched for collecting papers for this review in the scope of phytochemistry, bioactivity and record of triterpenoid saponins from family Sapotacese such as PubMed, Google Scholar, Web of Science, Scopus and Reaxys from 1990 till now. Triterpenoid saponins reported from Sapotaceae plants are mostly of protobassic acid, 16-α-hydroxyprotobassic acid, bayogenin, and oleanolic acid derivatives with both monodesmosidic and/or bidesmosidic attached sugar side chains. Besides, the most frequently attached sugar units are glucose, glucoronic acid, apiose, xylose, rhamnose, and arabinose. The reported health effects of Sapotaceae plants in folk medicine in relation to their bioactive saponins were also reviewed with special attention to anti-inflammatory, antiulcer activity, antimicrobial activity, cytotoxic, anti-hypercholesterolemic, antioxidant, and immunomodulatory activities. This review aims to present a holistic compile on the phytochemical and biological diversity of triterpenoid saponins reported from family Sapotaceae with future perspectives.
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•Sapotaceae is an important family rich in triterpenoidal saponins.•Triterpenoid saponins with different aglycone moieties were highlighted.•Protobassic acid and 16α-hydroxyprotobassic acid are the major aglycones.•Antiulcer, antimicrobial, and anti-inflammatory activities were reviewed.•Anticancer activity as well as immunomodulatory was also reported.
Recently, functional foods have been a subject of great interest in dietetics owing not only to their nutritional value but rather their myriad of health benefits. Moreover, an increase in consumers' ...demands for such valuable foods warrants the development in not only production but rather tools of quality and nutrient assessment. Bee products, viz., pollen (BP) and bread, are normally harvested from the flowering plants with the aid of bees. BP is further subjected to a fermentation process in bee hives to produce the more valuable and bioavailable BB. Owing to their nutritional and medicinal properties, bee products are considered as an important food supplements rich in macro-, micro-, and phytonutrients. Bee products are rich in carbohydrates, amino acids, vitamins, fatty acids, and minerals in addition to a myriad of phytonutrients such as phenolic compounds, anthocyanins, volatiles, and carotenoids. Moreover, unsaturated fatty acids (USFAs) of improved lipid profile such as linoleic, linolenic, and oleic were identified in BP and BB. This work aims to present a holistic overview of BP and BB in the context of their composition and analysis, and to highlight optimized extraction techniques to maximize their value and future applications in nutraceuticals.
Consumption of food rich in dietary fibers (DFs) has been long recognized to exert an overall beneficial effect on human health. This review aims to provide a holistic overview on how IDFs impact ...human gut health either directly, or through modulation of the gut microbiome. Several databases were searched for collecting papers such as PubMed, Google Scholar, Web of Science, Scopus and Reaxys from 2000 till 2022. Firstly, an overview of the chemical structure of the various IDFs and the pathways employed by gut microbiota for their degradation is provided. The impact of IDFs on microbial community structure and pathogens colonization inside the human gut was discussed. Finally, the impact of IDFs on gut homeostasis and systemic effects at the cellular level, as well as the overall immunological benefits of IDFs consumption were analyzed. IDFs viz., cellulose, hemicellulose, resistant starch, and lignin found enriched in food are discussed for these effects. IDFs were found to induce gut immunity, improve intestinal integrity and mucosal proliferation, and favor adhesion of probiotics and hence improve human health. Also, IDFs were concluded to improve the bioavailability of plant polyphenols and improve their health-related functional roles. Ultimately, dietary fibers processing by modification shows potential to enhance fibers-based functional food production, in addition to increase the economic value and usage of food-rich fibers and their by-products.
•Nutrient and aroma metabolites profiling of both edible and inedible leafy crucifers.•6 Crucifers were analyzed including cauliflower, turnip, broccoli, watercress, radish, and cabbage.•55 Nutrient ...metabolites and 190 volatiles were identified.•Multivariate data analysis identified markers for discrimination between crucifers.
Cruciferous vegetables, also known as brassicaceae vegetables, are widely consumed worldwide for their nutritive and substantial health benefits. Compositional heterogeneity was explored in six cruciferous vegetables viz, cauliflower, turnip, broccoli, watercress, radish and cabbage leaves targeting their aroma and nutrients profile. A headspace solid-phase micro extraction (HS-SPME) technique combined with gas chromatography-mass spectrometry (GC-MS) was employed for metabolite profiling. Results revealed extensive variation in volatiles and nonvolatile profiles among the six cruciferous vegetables. A total of 55 nutrient metabolites were identified, whereas a total of 190 volatiles were detected. Aldehydes and ketones appeared as the most discriminatory among leaves, accounting for its distinct aroma. Furthermore, chemometric analysis of both datasets showed clear classification of the six vegetables, with several key novel markers. This study provides the first comparative study between edible and inedible parts of cruciferous vegetables, suggesting novel uses as functional foods.
Umbelliferous (Apiaceae) vegetables are widely consumed worldwide for their nutritive and health benefits. The main goal of the current study is to explore the compositional heterogeneity in four ...dried umbelliferous vegetables viz, celery, coriander, dill, and parsley targeting their volatile profile using gas chromatography-mass spectrometry (GC-MS). A total of 133 volatile metabolites were detected belonging to 12 classes. Aromatic hydrocarbons were detected as the major components of the analyzed vegetables accounting ca. 64.0, 62.4, 59.5, and 47.8% in parsley, dill, celery, and coriander, respectively. Aliphatic hydrocarbons were detected at ca. 6.39, 8.21, 6.16, and 6.79% in parsley, dill, celery, and coriander, respectively. Polyunsaturated fatty acids (PUFA) of various health benefits were detected in parsley and represented by roughanic acid and α-linolenic acid at 4.99 and 0.47%, respectively. Myristicin and frambinone were detected only in parsley at 0.45 and 0.56%. Investigation of antibacterial activity of umbelliferous vegetables n-hexane extract revealed a moderate antibacterial activity against Gram-positive and Gram-negative bacteria with higher activity for celery and dill against Staphylococcus aureus with inhibition zone 20.3 mm compared to 24.3 mm of the standard antibacterial drug.
Rye (Secale cereal L.) is a cereal crop, cultivated typically under drastic environmental conditions unlike other cereals, for example wheat and rice. Rye is considered as an important source of ...starch, protein, minerals, and vitamins i.e., tocopherols. Rye is rich in fibres (arabinoxylan, β-glucan, cellulose, lignin, and fructan) that helps sustain a healthy body weight and to reduce incidence of diabetes, cardiac problems, and cancer. Phytonutrients reported in rye include phenolic acids, alk(en)ylresorcinol, phytosterols, and benzoxazinoids to mediate for a myriad of its health effects. Such chemical makeup in Secale cereal poses it as one of the important cereals in European countries. This review aims to provide a comprehensive comparative overview of rye composition to other major cereals, its by-products, nutritional importance, and prebiotic activity. Further, the processing methods employed to enhance the sensory characters as well as nutritive value were mentioned with proposals to maximize rye value as a potential cereal crop.
Herbs of the Umbelliferae family are popular spices valued worldwide for their many nutritional and health benefits. Herein, five chief umbelliferous fruits
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, cumin, fennel, anise, coriander and ...caraway were assessed for its secondary metabolites diversity along with compositional changes incurring upon roasting as analyzed
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ultra-high performance liquid chromatography coupled to photodiode array and electrospray ionization mass detectors UHPLC-qToF/MS. A total of 186 metabolites were annotated, according to metabolomics society guidelines, belonging mainly to flavonoids, fatty acids and phenolic acids. Multivariate models
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, PCA, HCA and OPLS-DA were further employed to assess fruits' heterogeneity in an untargeted manner and determine mechanistic changes in bioactive makeup post roasting
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, glycosidic cleavage, lipid degradation and Maillard reaction. Finally, the fruits' antioxidant activity showed decline upon roasting and in correlation with its total phenolic content. This study presents the first complete map of umbelliferous fruit metabolome, compositional differences and its roasting effect.
First metabolome map for umbelliferous fruits secondary metabolites profiling
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UHPLC-QToF/MS with scrutinizing its metabolome compositional changes incurred upon roasting.
Date palm (Phoenix dactylifera L., Arecaceae) is a valuable fruit tree for many populations living in the Arabian Peninsula, North Africa, and the Middle East, and to play significant role in its ...economy. Asides from its well-known edible fruit, date palm tree also provides numerous by-products which have yet to be fully capitalized upon commercially. All parts of the date palm tree are of value to include: seeds (pits and oil), date pollen and the leaves. Date palm seed is a by-product of the fruit industry being discarded, and used as animal feed or for human consumption as non-caffeinated coffee. Date pollen is used traditionally for the treatment of infertility. This review aims to introduce a holistic overview on the phytochemical composition, nutritional, economical and potential health benefits of date by-products. Prioritization of date palm by-products for a desired added value or production of certain economically valued products is presented.
Herbal spices are widely consumed as food additives owing to their distinct aroma and taste as well as a myriad of economic and health value. The aroma profile of four major spices including bay ...leaf, black pepper, capsicum, and fennel was tested using HS-SPME/GC-MS and in response to the most widely used spices´ processing methods including autoclaving and γ-radiation at low and high doses. Additionally, the impact of processing on microbial contamination of spices was tested using total aerobic count. GC-MS analysis led to the identification of 22 volatiles in bay leaf, 34 in black pepper, 23 in capsicum, and 24 in fennel. All the identified volatiles belonged to oxides/phenols/ethers, esters, ketones, alcohols, sesquiterpene and monoterpene hydrocarbons. Oxides/phenol/ethers were detected at high levels in all tested spices at ca. 44, 28.2, 48.8, 61.1%, in bay leaves, black pepper, capsicum, and fennel, respectively of the total blend and signifying their typical use as spices. Total oxides/phenol/ethers showed an increase in bay leaf upon exposure to γ-radiation from 44 to 47.5%, while monoterpene hydrocarbons were enriched in black pepper upon autoclaving from 11.4 in control to reach 65.9 and 82.6% for high dose and low dose of autoclaving, respectively. Cineole was detected in bay leaf at 17.9% and upon exposure to autoclaving at high dose and γ-radiation (both doses) its level increased by 29-31%. Both autoclaving and γ-radiation distinctly affected aroma profiles in examined spices. Further, volatile variations in response to processing were assessed using multivariate data analysis (MVA) revealing distinct separation between autoclaved and γ-radiated samples compared to control. Both autoclaving at 115 °C for 15 min and radiation at 10 kGy eliminated detected bioburden in all tested spices i.e., reduced the microbial counts below the detection limit (< 10 cfu/g).
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