Read by QxMD icon Read

phenol peel

Rachel S Leisso, Nigel E Gapper, James P Mattheis, Nathanael L Sullivan, Christopher B Watkins, James J Giovannoni, Robert J Schaffer, Jason W Johnston, Ines Hanrahan, Maarten L A T M Hertog, Bart M Nicolaï, David R Rudell
BACKGROUND: 'Honeycrisp' is an apple cultivar that is susceptible to soft scald, a chilling injury expressed as necrotic patches on the peel. Improved understanding of metabolism associated with the disorder would improve our understanding of soft scald and contribute to developing more effective management strategies for apple storage. It was expected that specific gene expression and specific metabolite levels in the peel would be linked with soft scald risk at harvest and/or specific time points during cold storage...
October 12, 2016: BMC Genomics
D J Liao, X P Lu, H S Chen, Y Lu, Z Y Mo
The peel of mango (Mangifera indica L.) is a special plant tissue that contains many compounds that interfere with protein extraction. A successful separation with Two-dimensional electrophoresis (2-DE) is the key step for proteomic analysis. To evaluate the efficiencies of mango peel protein extraction for 2-DE, four extraction methods were tested: 1) 2-D clean-up kit, 2) trichloroacetic acid/acetone precipitation, 3) phenol extraction, 4) phenol with methanol/ammonium acetate precipitation. The results showed that the phenol with methanol/ammonium acetate precipitation produced the best quality protein extraction and separation...
August 30, 2016: Genetics and Molecular Research: GMR
Zida Karim, Melvin Holmes, Caroline Orfila
The effect of the chlorogenic acid isomer 5-O-caffeoylquinic acid (5-CQA) on digestion of potato starch by porcine pancreatic alpha amylase (PPAA) was investigated using isolated starch and cooked potato tuber as substrates. In vitro digestion was performed on five varieties of potato with varying phenolic content. Co- and pre-incubation of PPAA with 5-CQA significantly reduced PPAA activity in a dose dependent manner with an IC50 value of about 2mgmL(-1). Lineweaver-Burk plots indicated that 5-CQA exerts a mixed type inhibition as km increased and Vmax decreased...
February 15, 2017: Food Chemistry
Naoki Yokotani, Misugi Uraji, Miyuki Hara, Seisuke Hihara, Tadashi Hatanaka, Kenji Oda
In peaches, fruit flesh browns unattractively after peeling or cutting. A recently developed cultivar, Okayama PEH7, was distinct from other Japanese cultivars, including Okayama PEH8, with respect to its reduced browning potential. Homogenate prepared from Okayama PEH7 flesh had significantly less reddening during the browning reaction. Okayama PEH7 had less soluble phenolic compounds and higher polyphenol oxidase activity than Okayama PEH8. Reduced browning was observed even when phenols prepared from Okayama PEH7 were incubated with crude extract from Okayama PEH8, suggesting that phenols lower the browning potential of Okayama PEH7...
September 23, 2016: Bioscience, Biotechnology, and Biochemistry
Heloisa da S Pitz, Aline Pereira, Mayara B Blasius, Ana Paula L Voytena, Regina C L Affonso, Simone Fanan, Adriana C D Trevisan, Rosa M Ribeiro-do-Valle, Marcelo Maraschin
Jaboticaba is a fruit from a native tree to Brazil, Plinia peruviana. Jaboticaba peels are an important source of antioxidant molecules such as phenolic compounds. This study aimed to evaluate in vitro the activity of a hydroalcoholic extract of jaboticaba fruit peels (HEJFP) in wound healing processes and antioxidant activity in murine fibroblasts (L929 cell line). HEJFP concentrations (0.5, 1, 5, 10, 25, 50, 100, and 200 µg/mL) were tested in MTT assay and cell proliferation was verified at 100 µg/mL after 24 h and at 25, 50, and 100 µg/mL after 48 h of extract exposure...
2016: Oxidative Medicine and Cellular Longevity
Olaniyi Amos Fawole, Umezuruike Linus Opara
BACKGROUND: Co-products obtained from pomegranate juice processing contain high levels of polyphenols with potential high added values. From value-addition viewpoint, the aim of this study was to evaluate the stability of polyphenolic concentrations in pomegranate fruit co-products in different solvent extracts and assess the effect on the total antioxidant capacity using the FRAP, DPPH˙ and ABTS(+) assays during simulated in vitro digestion. METHODS: Pomegranate juice, marc and peel were extracted in water, 50 % ethanol (50%EtOH) and absolute ethanol (100%EtOH) and analysed for total phenolic concentration (TPC), total flavonoids concentration (TFC) and total antioxidant capacity in DPPH˙, ABTS(+) and FRAP assays before and after in vitro digestion...
2016: BMC Complementary and Alternative Medicine
Zhi-Jing Ni, Kang-Di Hu, Chang-Bing Song, Run-Hui Ma, Zhi-Rong Li, Ji-Lian Zheng, Liu-Hui Fu, Zhao-Jun Wei, Hua Zhang
Hydrogen sulfide (H2S) has been identified as an important gaseous signal in plants. Here, we investigated the mechanism of H2S in alleviating postharvest senescence and rotting of Kyoho grape. Exogenous application of H2S released from 1.0 mM NaHS remarkably decreased the rotting and threshing rate of grape berries. H2S application also prevented the weight loss in grape clusters and inhibited the decreases in firmness, soluble solids, and titratable acidity in grape pulp during postharvest storage. The data of chlorophyll and carotenoid content suggested the role of H2S in preventing chlorophyll breakdown and carotenoid accumulation in both grape rachis and pulp...
2016: Oxidative Medicine and Cellular Longevity
R R Sharma, O P Awasthi, Kuldeep Kumar
'Kinnow' is a hybrid mandarin, developed at California (USA) but could not become successful there. However, it revolutionized citrus industry in India, Pakistan and Bangladesh. Recent reports indicate that like other citrus fruits, it also suffers from juice-sac granulation but exact cause of this malady is not known. Fully-mature 'Kinnow' fruits were harvested and observations on some physical and biochemical attributes were recorded and their relationship was established with occurrence of granulation. About 12...
March 2016: Journal of Food Science and Technology
Senem Kamiloglu, Charlotte Grootaert, Esra Capanoglu, Ceren Ozkan, Guy Smagghe, Katleen Raes, John Van Camp
SCOPE: The present study was developed to determine the ability of polyphenol-rich black carrot and its by-products, i.e., peel and pomace, to modulate the inflammatory response in tumor necrosis factor-α (TNF-α) treated endothelial cells after gastrointestinal digestion and in a co-culture of intestinal Caco-2 and endothelial EA.hy926 cell model. RESULTS: The results indicated that after 4 h of treatment, the transport of anthocyanins and phenolic acids was higher for digested samples (1...
August 26, 2016: Molecular Nutrition & Food Research
Jihyun Lee, Bronte Lee Shan Chan, Alyson E Mitchell
Free and bound phenolic acids were measured in the pulp and peel of four varieties of apples using high resolution mass spectrometry. Twenty-five phenolic acids were identified and included: 8 hydroxybenzoic acids, 11 hydroxycinnamic acids, 5 hydroxyphenylacetic acids, and 1 hydoxyphenylpropanoic acid. Several phenolics are tentatively identified for the first time in apples and include: methyl gallate, ethyl gallate, hydroxy phenyl acetic acid, three phenylacetic acid isomers, 3-(4-hydroxyphenyl)propionic acid, and homoveratric acid...
January 15, 2017: Food Chemistry
Priyatharini Ambigaipalan, Adriano Costa de Camargo, Fereidoon Shahidi
Pomegranate peel was separated into outer leathery skin (PS), mesocarp (PM), and divider membrane (PD), and its phenolic compounds were extracted as free (F), esterified (E), and insoluble-bound (B) forms for the first time. The total phenolic content followed the order PD > PM > PS. ABTS(•+), DPPH, and hydroxyl radical scavenging activities and metal chelation were evaluated. In addition, pomegranate peel extracts showed inhibitory effects against α-glucosidase activity, lipase activity, and cupric ion-induced LDL-cholesterol oxidation as well as peroxyl and hydroxyl radical-induced DNA scission...
August 31, 2016: Journal of Agricultural and Food Chemistry
Amalia C Diamanti, Panagiotis E Igoumenidis, Ioannis Mourtzinos, Konstantina Yannakopoulou, Vaios T Karathanos
Pomegranate is a source of bioactive phytochemicals. The objective of this study was the derivation of a sustainable method to exploit the whole fruit, both edible and non-edible parts, as a source of polyphenols. Pomegranate peel contains a 10-fold higher phenolic content than the pulp. The fruit was freeze-dried and the resulting dry matter was extracted with solid-liquid percolation equipment using non-toxic and eco-friendly extraction solvents: either deionized water or aqueous solutions of cyclodextrins...
January 1, 2017: Food Chemistry
Kaliyan Barathikannan, Babu Venkatadri, Ameer Khusro, Naif Abdullah Al-Dhabi, Paul Agastian, Mariadhas Valan Arasu, Han Sung Choi, Young Ock Kim
BACKGROUND: The medical application of pomegranate fruits and its peel is attracted human beings. The aim of the present study was to evaluate the in vitro α-Glucosidase inhibition, antimicrobial, antioxidant property and in vivo anti-hyperglycemic activity of Punica granatum (pomegranate) fruit peel extract using Caenorhabditis elegans. METHODS: Various invitro antioxidant activity of fruit peel extracts was determined by standard protocol. Antibacterial and antifungal activities were determined using disc diffusion and microdilution method respectively...
2016: BMC Complementary and Alternative Medicine
Monica Rosa Loizzo, Marco Bonesi, Francesco Menichini, Maria Concetta Tenuta, Mariarosaria Leporini, Rosa Tundis
Sechum edule peel, leaves and pulp were investigated for their chemical composition (total phenol, flavonoid, carotenoid and vitamin C content), and for antioxidant activity and carbohydrate-hydrolysing enzymes (α-amylase and α-glucosidase) inhibition. In order to evaluate the incidence of cooking process on retention of healthy phytochemicals, the pulp was subjected to different treatments (grill roasting, domestic oven baking, microwave cooking, blanching and steaming). Cooking processes reduced the total phenol content (58...
July 29, 2016: Plant Foods for Human Nutrition
Quinatzin Y Zafra-Rojas, Nelly S Cruz-Cansino, Aurora Quintero-Lira, Carlos A Gómez-Aldapa, Ernesto Alanís-García, Alicia Cervantes-Elizarrarás, Norma Güemes-Vera, Esther Ramírez-Moreno
Blackberry processing generates up to 20% of residues composed mainly of peel, seeds and pulp that are abundant in flavonoids. The objective of this study was to optimize the ultrasound conditions, in a closed system, for antioxidants extraction, using the response surface methodology. Blackberry (Rubus fructicosus) residues were analyzed for total phenolics, total anthocyanins, and antioxidant activity by ABTS and DPPH. The selected independent variables were ultrasound amplitude (X₁: 80%-90%) and extraction time (X₂: 10-15 min), and results were compared with conventional extraction methods...
2016: Molecules: a Journal of Synthetic Chemistry and Natural Product Chemistry
Judith Müller-Maatsch, Lena Bechtold, Ralf M Schweiggert, Reinhold Carle
Pelargonidin-based colors suffer from notorious instability. A phenolic mango peel extract and defined phenolic fractions thereof were shown to effectively modulate the visible absorption of anthocyanins from strawberry (Fragaria x ananassa Duch.) and red radish (Raphanus sativus L.) by intermolecular co-pigmentation. Consistently, non-acylated pelargonidin derivatives from strawberry exerted significantly greater hyper- and bathochromic spectral shifts than their acylated counterparts from red radish. The addition of low molecular-weight co-pigments such as gallic acid and monogalloyl glucoses to strawberry anthocyanins led to strong hyperchromic shifts from 30% to 48%, while gallotannins (>six galloyl units) exerted smaller co-pigmentation effects (36±2%; Δλmax 13nm), possibly due to steric hindrances...
December 15, 2016: Food Chemistry
M L Sudha, Shylaja M Dharmesh, Hasitha Pynam, Shivaleela V Bhimangouder, Sushma W Eipson, Rajarathnam Somasundaram, Shashirekha M Nanjarajurs
Apple pomace (AP), the residue that remains after the extraction of juice from apple accounts for ~25 % of total apple weight. Current study is aimed at identification of phytochemicals and utilization of Dehydrated apple pomace (DAP) in the preparation of bakery products with potential health benefits. DAP was prepared by drying the pomace obtained by crushing peeled apple fruits. DAP was incorporated into bakery products such as bun, muffin and cookies for value addition. Bioactivity such as free radical scavenging, cyto/DNA protectivity was evaluated in these products...
April 2016: Journal of Food Science and Technology
Khanitta Ruttarattanamongkol, Sasivimon Chittrakorn, Monthana Weerawatanakorn, Narong Dangpium
Pigmented sweet potatoes (SPs) are outstanding sources of anthocyanin, β-carotene and other color-related phytonutrients. However, fresh SP roots are highly perishable and difficult to store. To reduce losses and extend their uses, fresh SP could be converted into flour. SP cultivars with deep purple (Phichit 65-3) and orange-fleshed (T101) colors newly developed in Thailand were studied. The influence of drying methods on physico-chemical properties, anthocyanin, β-carotene and antioxidant activity retentions of purple and orange-fleshed SP flours (SPFs) was investigated...
April 2016: Journal of Food Science and Technology
Rui Li, Xiang Gui Chen, Kun Jia, Zhen Ping Liu, Hai Yan Peng
Plant polyphenols derived from pomegranates are natural health-promoting components, and their bioactivities are well proved. However, the systematic studies of polyphenols constituents and cytotoxic ability in fruit parts of pomegranates derived from different Chinese cultivars have not been studied yet. In this report, a validated and sensitive HPLC-DAD method and fluorescence spectrophotometric method was established for quantitative analysis of four polyphenols and total phenolic content (TPC) in fruit parts of pomegranates (including peels, flesh, seeds, juices and leaves) derived from five Chinese cultivars, respectively...
2016: SpringerPlus
Jing Miao, Chengcheng Zhao, Xia Li, Xuetao Chen, Xinhui Mao, Hanhan Huang, Tingting Wang, Wenyuan Gao
Contents of total flavonoids, total phenolics, total triterpenes, total condensed tannin and total saponins in peels, flesh and endocarps of Chaenomeles speciosa (CSP) and Chaenomeles sinensis (CSS) were determined by colorimetric method, while 5 phenolics (vanillic, gallic, chlorogenic, ferulic and p-coumaric acids), 2 triterpenes (oleanolic and ursolic acids), and 3 flavonoids (rutin, catechin and epicatechin) were identified and quantified by high-performance liquid chromatography-mass spectrometry (HPLC-MS) and HPLC, and antioxidant and α-glucosidase inhibitory activities of them also were evaluated as well as their digestive characteristics...
August 2016: Journal of Food Science
Fetch more papers »
Fetching more papers... Fetching...
Read by QxMD. Sign in or create an account to discover new knowledge that matter to you.
Remove bar
Read by QxMD icon Read

Search Tips

Use Boolean operators: AND/OR

diabetic AND foot
diabetes OR diabetic

Exclude a word using the 'minus' sign

Virchow -triad

Use Parentheses

water AND (cup OR glass)

Add an asterisk (*) at end of a word to include word stems

Neuro* will search for Neurology, Neuroscientist, Neurological, and so on

Use quotes to search for an exact phrase

"primary prevention of cancer"
(heart or cardiac or cardio*) AND arrest -"American Heart Association"