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phenol peel

Xuan Liu, Xu Yan, Jinfeng Bi, Jianing Liu, Mo Zhou, Xinye Wu, Qinqin Chen
White-flesh guava is widely planted in tropical or subtropical areas of Southeast Asia. Despite of folk statements on specific function, few researches are focused on the description of its plant secondary metabolites. In the present work, contents of total phenolics and flavonoids as well as antioxidant activity from different parts (peel, flesh and seed) were determined. The constituents of ethanol extracts were characterized by HPLC-QTOF-MS. A total of 69 phenolic compounds as well as 9 polar compounds were detected, with flavonoids, hydrolyzable tannins, phenolic acid derivatives and benzophenones of the four predominant phenolic compounds...
May 13, 2018: Electrophoresis
Balwinder Singh, Jatinder Pal Singh, Amritpal Kaur, Narpinder Singh
Pomegranate peel (PoP), a juice byproduct often considered as a waste, comprises nearly around 30-40% portion of the fruit. Phenolic compounds (one class of bioactive phytochemicals) are primarily concentrated in the peel portion of pomegranate fruit. In PoP, the main phenolic compounds reported in the literature include flavonoids (anthocyanins such as pelargonidin, delphinidin, cyanidin along with their derivatives and anthoxanthins such as catechin, epicatechin and quercetin), tannins (ellagitannins and ellagic acid derivatives such as punicalagin, punicalin and pedunculagin) and phenolic acids (such as chlorogenic, caffeic, syringic, sinapic, p-coumaric, ferulic, ellagic, gallic and cinnamic acid)...
September 30, 2018: Food Chemistry
Magalli C B Lima E Silva, Danielle Bogo, Caroline A F Alexandrino, Renata T Perdomo, Patrícia de O Figueiredo, Pamela R do Prado, Fernanda R Garcez, Monica C T Kadri, Thalita V N Ximenes, Rita de Cassia A Guimarães, Ulana C Sarmento, Maria Lígia R Macedo
Campomanesia adamantium, a native species of the Brazilian Cerrado, is characterized as a natural source of phenolic compounds and has known potential anticancer activities. This study aimed to evaluate the chemical profile of dichloromethane extracts of pulp (DEGPU) and peel (DEGPE) from the fruits of C. adamantium and to identify compounds with antiproliferative effects in vitro against melanoma cells by sulforhodamine B (SRB) assay, apoptosis induction assay, caspase-3 activation assay, nitric oxide (NO) release in coculture of B16-F10 cells and murine peritoneal macrophages...
May 1, 2018: Journal of Medicinal Food
Annalisa Lucera, Cristina Costa, Valeria Marinelli, Maria Antonietta Saccotelli, Matteo Alessandro Del Nobile, Amalia Conte
In this work, spreadable cheese was enriched with flours from by-products (red and white grape pomace, tomato peel, broccoli, corn bran, and artichokes) as sources of fibres and antioxidant compounds. The physicochemical and the sensory properties of all the cheese samples were analysed. Results revealed that total phenolic content, flavonoids, and antioxidant activity of samples containing grape pomace significantly increased, followed by broccoli, artichoke, corn bran, and tomato peel by-products, compared to the control cheese...
April 25, 2018: Antioxidants (Basel, Switzerland)
Jen-Yi Huang, Fengying Xu, Weibiao Zhou
BACKGROUND: With the ability to tailor wavelengths necessary to the photosynthetically active radiation spectrum of plant pigments, light-emitting diodes (LEDs) offer vast possibilities in horticultural lighting. The influence of LED light irradiation on major postharvest features of banana was investigated. Mature green bananas were treated daily with selected blue (464-474 nm), green (515-525 nm) and red (617-627 nm) LED lights for 8 days, and compared with non-illuminated control. RESULTS: The positive effect of LED lighting on the acceleration of ripening in bananas was greatest for blue, followed by red and green...
April 24, 2018: Journal of the Science of Food and Agriculture
Jorge G Figueroa, Isabel Borrás-Linare, Jesús Lozano-Sánchez, Rosa Quirantes-Piné, Antonio Segura-Carretero
The aim of the present study was to optimize the extraction of phenolic compounds in avocado peel using pressurized liquid extraction (PLE) with GRAS solvents. Response surface methodology (RSM) based on Central Composite Design 22 model was used in order to optimize PLE conditions. Moreover, the effect of air drying temperature on the total polyphenol content (TPC) and individual phenolic compounds concentration were evaluated. The quantification of individual compounds was performed by HPLC-DAD-ESI-TOF-MS...
April 16, 2018: Electrophoresis
Rajiv Gandhi Sathiyabama, Gopalsamy Rajiv Gandhi, Marina Denadai, Gurunagarajan Sridharan, Gnanasekaran Jothi, Ponnusamy Sasikumar, Jullyana de Souza Siqueira Quintans, Narendra Narain, Luis Eduardo Cuevas, Henrique Douglas Melo Coutinho, Andreza Guedes Barbosa Ramos, Lucindo José Quintans-Júnior, Ricardo Queiroz Gurgel
Citrus sinensis (L.) Osbeck is extensively cultivated worldwide and one of the most consumed fruits in the world. We evaluated the therapeutic properties of the methanol extract from Citrus sinensis fruit peel (CSMe) in high-fat diet-fed streptozotocin-induced insulin-resistant diabetic rats. Body weight, food intake, and water consumption were analysed. Biochemical and molecular biologic indices, and the expression of insulin receptor-induced signalling molecules were assessed to identify possible mechanisms...
April 1, 2018: Food and Chemical Toxicology
Mekhala Dinushi Kananke Vithana, Zora Singh, Stuart Keith Johnson
Fe2+ , Mg2+ and Mn2+ are enzyme cofactors in terpenoids biosynthesis. Effects of pre-harvest spray of FeSO4 , MgSO4 and MnSO4 (0.2% and 0.3%) 30 d prior to harvest on the levels of terpenoids and phenolic compounds in ripe mango fruit were investigated. All treatments significantly increased lupeol in the peel compared to control and it was highest in pulp of 0.3% FeSO4 -treated fruit. Spray of each nutrient (0.3%) increased total carotenoids in the pulp. Mangiferin in pulp was significantly higher in the fruit treated with 0...
August 1, 2018: Food Chemistry
M J Goss, M L O Nunes, I D Machado, L Merlin, N B Macedo, A M O Silva, T M B Bresolin, J R Santin
The increase in fructose consumption in the last decades has an important correlation with the growth of overweight population. Fructose is a monosaccharide found in fruits, vegetables and honey, however, it is widely used in processed food and beverages such as sweeteners. This monosaccharide is metabolized in the liver, so it can produce glucose, lactate, triglycerides, free fatty acids and uric acid, which are responsible for negative effects on the liver and extrahepatic tissues. One effect of the high consumption of fructose is the resistance to Insulin, which appears to be an important issue in the development of metabolic abnormalities observed in animals that were subjected to a high fructose diet...
March 29, 2018: Biomedicine & Pharmacotherapy, Biomédecine & Pharmacothérapie
Navnidhi Chhikara, Ragni Kour, Sundeep Jaglan, Pawan Gupta, Yogesh Gat, Anil Panghal
Citrus medica (Citron) is an underutilized fruit plant having various bioactive components in all parts of the plant. The major bioactive compounds present are iso-limonene, citral, limonene, phenolics, flavonones, vitamin C, pectin, linalool, decanal, and nonanal, accounting for several health benefits. Pectin and heteropolysachharides also play a major role as dietary fibers. The potential impact of citron and its bioactive components to prevent or reverse destructive deregulated processes responsible for certain diseases has attracted different researchers' attention...
March 29, 2018: Food & Function
Juliana Cunha Amorim, Roberta Hilsdorf Piccoli, Whasley Ferreira Duarte
Pineapple (Ananas comosus (L.) Merril) is a tropical fruit rich in nutrients characterized by a pleasant taste and widely consumed in several countries. It is used to produce juice, jams and wine. In this work, 150 yeasts isolates were obtained from peel (18) and spontaneously fermented pineapple pulp (132). The probiotic potential of 50 isolates was studied. Survival at pH 2.0, pepsin 3.0 g/L, and tolerance of bile salts (0.1 and 1% (w/v) were determined as indicators of survival potential of the isolates during the passage through the human gastrointestinal tract in simulated conditions...
May 2018: Food Research International
Santanu Basak, S Wazed Ali
Three different wastage plant based bio-molecules named banana peel powder (Musa acuminata) (BPP), coconut shell (Cocos nucifera) extract (CSE) and pomegranate rind (Punica granatum) extract (PRE) have been explored as fire resistant material on the cellulosic polymer (cotton fabric). To this end, extracts have been applied to the cotton fabric in different concentration at elevated temperature for specific time period. Treated cotton fabric showed 6 (BPP), 8.5 (CSE) and 12 (PRE) times lower vertical burning rate compared to the control cotton fabric...
March 20, 2018: International Journal of Biological Macromolecules
Liu Li Liao, Shi Mo, Hong Qun Luo, Nian Bing Li
Various experimental conditions were tested for the green extract process of corrosion inhibitor from lychee fruit waste, and the optimal extract parameters were selected using potentiodynamic polarization. The best inhibition effect of the ethanol extract of lychee's peel and seed by ultrasound for 1.5 h (EELPS) for mild steel in 0.5 M HCl was obtained at 600 mg/L using electrochemical and weight loss measurements. Theoretical calculations illustrate the adsorption sites and adsorption behavior of effective compounds...
June 15, 2018: Journal of Colloid and Interface Science
Qingzhu Hua, Canbin Chen, Noemi Tel Zur, Huicong Wang, Jingyu Wu, Jianye Chen, Zhike Zhang, Jietang Zhao, Guibing Hu, Yonghua Qin
Pitaya is a new fruit crop, whose exotically colored fruits have excellent nutritional and antioxidant properties. In this study, the primary metabolite profiles of three pitaya cultivars i.e. 'Guanhuahong' (red peel with red pulp), 'Guanhuabai' (red peel with white pulp) and 'Guanhuahongfen' (red peel with pink pulp) were investigated using GC-MS and Ultraviolet-visible spectroscopy. In the fruit pulp, levels of starch, organic acids, and inositol decreased as the fruit matured. Glucose, fructose, sucrose and sorbitol contents increased gradually during fruit maturation and reached their highest levels in the pulp at the mature stage...
May 2018: Plant Physiology and Biochemistry: PPB
Małgorzata Dżugan, Monika Wesołowska, Grzegorz Zaguła, Czesław Puchalski
BACKGROUND: The pomegranate (Punica granatum L.) has gained a reputation as a fruit with many health- promoting properties. It is considered to help prevent or treat various disease risk factors including high blood pressure, high cholesterol, oxidative stress, hyperglycemia and inflammatory activities. It has been demonstrated that certain components of pomegranates, such as polyphenols, have potential antioxidant, anti-inflammatory and anticarcinogenic effects. METHODS: Five commercially available (CA) and three homemade (HM) pomegranate (Puni- ca granatum L...
January 2018: Acta Scientiarum Polonorum. Technologia Alimentaria
P M Rolim, G P Fidelis, C E A Padilha, E S Santos, H A O Rocha, G R Macedo
Melon (Cucumis melo L.) has high economic value and in recent years, its production has increased; however, part of the fruit is wasted. Usually, inedible parts such as peel and seeds are discarded during processing and consumption. Extracts of melon residues were prepared and their phenolic compounds, antioxidants and antiproliferative activities were evaluated. Total phenolic compounds were found in hydroethanolic, hydromethanolic, and aqueous extracts, especially for melon peel (1.016 mg gallic acid equivalent/100 g)...
March 1, 2018: Brazilian Journal of Medical and Biological Research, Revista Brasileira de Pesquisas Médicas e Biológicas
Sanchita Biswas Murmu, Hari Niwas Mishra
In modified atmosphere packaging of guava, moisture scavenger (MS) sachet containing 30-50 g of coarse silica gel and ethylene scavenger (ES) sachet containing 0-4 g of potassium permanganate was added as per central composite rotatable design. The headspace O2 and CO2 of the packages were studied at 4, 8 and 12 °C for 30 days and thereafter the guava were left for two days to ripen at 30 °C. After that the chilling injuries, percentage acceptable guava, peel color and pulp texture was analyzed...
July 1, 2018: Food Chemistry
Gong Yihui, Jun Song, Lina Du, Mindy Vinqvist, Leslie Campbell Palmer, Sherry Fillmore, XueQun Pang, ZhaoQi Zhang
To gain better understanding on laccase in apples and reveal its role in browning color formation during storage, laccases in apples were investigated. The full-length complementary DNAs encoding laccase genes were obtained from different tissues of apple including flowers, calyx, leaves and fruit peel of 'Red Delicious' and 'Cortland'. The apple laccases were compared to those in other plant species and found to have up to 99% homology to Arabidopsis and litchi. qRT-PCR analysis revealed changes in transcript abundance of LAC genes (2, 7, 9, 12, 14, 15 and 16) during storage and in response to DPA and 1-MCP treatments...
July 1, 2018: Food Chemistry
Lilian Dolores Chel-Guerrero, Enrique Sauri-Duch, Mabel Clara Fragoso-Serrano, Laura Josefina Pérez-Flores, José Luis Gómez-Olivares, Noé Salinas-Arreortua, Edgar Del Carmen Sierra-Palacios, José Alberto Mendoza-Espinoza
Tropical fruit peels are generally discarded as waste, yet they contain bioactive substances that could have various uses; in addition, their pharmacological potential remains unexplored. This study aims to characterize the phytochemical profile, toxicity, and pharmacological potential of methanol extracts obtained from the peels of the following tropical fruit species: Annona squamosa L. (purple sugar apple), Annona reticulata L. (custard apple), Chrysophyllum cainito L. (green star apple), and Melicoccus bijugatus Jacq...
February 26, 2018: Journal of Medicinal Food
Nathália de Andrade Neves, Paulo César Stringheta, Sergio Gómez-Alonso, Isidro Hermosín-Gutiérrez
Extracts of jabuticaba peels show complex chromatographic profiles at 360 nm, with some peaks presenting UV-Vis spectra resembling those of flavonol glycosides and others resembling that of ellagic acid. The presence and tentative identification of these phenolic compounds were comprehensively studied in four species of Brazilian jabuticaba fruit - Plinia trunciflora, variety 'jabuticaba de cabinho'; P. caulifora, varieties 'jabuticaba paulista' and 'jabuticaba canaã-açu'; P. jaboticaba, variety 'jabuticaba sabará'; and P...
June 30, 2018: Food Chemistry
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