A Detailed View on the Proanthocyanidins in Ginkgo Extract Egb 761
Total Page:16
File Type:pdf, Size:1020Kb
Load more
Recommended publications
-
Health-Promoting Effects of Traditional Foods
Health-PromotingFoodsTraditional Effects of • Marcello Iriti Health-Promoting Effects of Traditional Foods Edited by Marcello Iriti Printed Edition of the Special Issue Published in Foods Health-Promoting Effects of Traditional Foods Health-Promoting Effects of Traditional Foods Editor Marcello Iriti MDPI • Basel • Beijing • Wuhan • Barcelona • Belgrade • Manchester • Tokyo • Cluj • Tianjin Editor Marcello Iriti Department of Agricultural and Environmental Sciences, Milan State University Italy Editorial Office MDPI St. Alban-Anlage 66 4052 Basel, Switzerland This is a reprint of articles from the Special Issue published online in the open access journal Foods (ISSN 2304-8158) (available at: https://www.mdpi.com/journal/foods/special issues/health effects traditional foods). For citation purposes, cite each article independently as indicated on the article page online and as indicated below: LastName, A.A.; LastName, B.B.; LastName, C.C. Article Title. Journal Name Year, Article Number, Page Range. ISBN 978-3-03943-312-4 (Hbk) ISBN 978-3-03943-313-1 (PDF) c 2020 by the authors. Articles in this book are Open Access and distributed under the Creative Commons Attribution (CC BY) license, which allows users to download, copy and build upon published articles, as long as the author and publisher are properly credited, which ensures maximum dissemination and a wider impact of our publications. The book as a whole is distributed by MDPI under the terms and conditions of the Creative Commons license CC BY-NC-ND. Contents About the Editor .............................................. vii Marcello Iriti, Elena Maria Varoni and Sara Vitalini Healthy Diets and Modifiable Risk Factors for Non- Communicable Diseases—The European Perspective Reprinted from: Foods 2020, 9, 940, doi:10.3390/foods9070940 .................... -
The Condensed Tannins of Okoume (Aucoumea Klaineana Pierre)
www.nature.com/scientificreports OPEN The condensed tannins of Okoume (Aucoumea klaineana Pierre): A molecular structure and thermal stability study Starlin Péguy Engozogho Anris 1,2*, Arsène Bikoro Bi Athomo1,2, Rodrigue Safou Tchiama2,3, Francisco José Santiago-Medina4, Thomas Cabaret1, Antonio Pizzi4 & Bertrand Charrier1 In order to promote convenient strategies for the valorization of Aucoumea klaineana Pierre (Okoume) plywood and sawmill wastes industry in the felds of adhesives and composites, the total phenolic content of Okoume bark, sapwood and heartwood was measured. The molecular structure of tannins extracted from the bark was determined by Matrix Assisted Laser Desorption/Ionization Time-Of-Flight (Maldi-ToF) mass spectrometry and Fourier transform infrared spectroscopy (FTIR). The total phenolic content displayed signifcant diference (p = 0.001) between the bark, sapwood and heartwood which decreased as follows: 6 ± 0.4, 2 ± 0.8 and 0.7 ± 0.1% respectively. The pro-anthocyanidins content was also signifcantly diferent (p = 0.01) among the three wood wastes, and the bark was the richest in condensed tannins (4.2 ± 0.4%) compared to the sapwood (0.5 ± 0.1%) and heartwood (0.2 ± 0.2%). Liquid chromatography coupled mass spectroscopy (LC-MS) and Maldi-ToF analysis of the bark showed for the frst time that Okoume condensed tannins are fsetinidin, gallocatechin and trihydroxyfavan based monomers and complex polymers obtained with glycosylated units. No free catechin or robitinidin units were detected, whereas distinctive dihydroxy or trihydroxyfavan-3-benzoate dimers were observed in the investigated condensed tannin extracts. FTIR analysis showed the occurrence of glucan- and mannan-like sugars in the condensed tannins, and Maldi-ToF highlighted that these sugars should account for ten glycosylated units chemically bonded with two fsetinidins and one gallocatechin trimer. -
Grape Seeds Proanthocyanidins: Advanced Technological Preparation and Analytical Characterization
antioxidants Article Grape Seeds Proanthocyanidins: Advanced Technological Preparation and Analytical Characterization Paolo Morazzoni 1, Paola Vanzani 2, Sandro Santinello 1, Antonina Gucciardi 2,3 , Lucio Zennaro 2, Giovanni Miotto 2,3,4,* and Fulvio Ursini 2,* 1 Distillerie Bonollo Umberto S.p.A., Nutraceutical Division, Mestrino, 35035 Padova, Italy; [email protected] (P.M.); [email protected] (S.S.) 2 Department of Molecular Medicine, University of Padova, 35129 Padova, Italy; [email protected] (P.V.); [email protected] (A.G.); [email protected] (L.Z.) 3 Proteomics Center, University of Padova and Azienda Ospedaliera di Padova, 35129 Padova, Italy 4 CRIBI Biotechnology Center, University of Padova, 35129 Padova, Italy * Correspondence: [email protected] (G.M.); [email protected] (F.U.); Tel.: +39-0498276130 (G.M.); +39-0498276104 (F.U.) Abstract: A “green” solvent-free industrial process (patent pending) is here described for a grape seed extract (GSE) preparation (Ecovitis™) obtained from selected seeds of Veneto region wineries, in the northeast of Italy, by water and selective tangential flow filtration at different porosity. Since a comprehensive, non-ambiguous characterization of GSE is still a difficult task, we resorted to using an integrated combination of gel permeation chromatography (GPC) and electrospray ionization high resolution mass spectrometry (ESI-HRMS). By calibration of retention time and spectroscopic quantification of catechin as chromophore, we succeeded in quantifying GPC polymers up to traces at Citation: Morazzoni, P.; Vanzani, P.; n = 30. The MS analysis carried out by the ESI-HRMS method by direct-infusion allows the detection Santinello, S.; Gucciardi, A.; Zennaro, of more than 70 species, at different polymerization and galloylation, up to n = 13. -
Nutraceutical Components, Antioxidant Activity, and Color of 11 Varieties of Prickly Pear (Opuntia Sp.) 1 3 1* 2 M
Journal of Applied Botany and Food Quality 91, 211 - 218 (2018), DOI:10.5073/JABFQ.2018.091.028 1*Instituto de Horticultura, Universidad Autónoma Chapingo, Carretera México-Texcoco, Chapingo, Estado de México, México 2Instituto de Alimentos, Universidad Autónoma Chapingo, Carretera México-Texcoco, Chapingo, Estado de México, México 3Tecnológico Nacional de México, Instituto Tecnológico de Conkal, Avenida Tecnológico s/n Conkal, Yucatán, México Nutraceutical components, antioxidant activity, and color of 11 varieties of prickly pear (Opuntia sp.) 1 3 1* 2 M. Ramírez-Ramos , K. Medina-Dzul , R. García-Mateos , J. Corrales-García , C. Ybarra-Moncada2, A.M. Castillo-González1 (Submitted: October 13, 2017; Accepted: June 26, 2018) Summary tive diseases, due to the presence of certain metabolites (phenolic compounds, flavonoids, ascorbic acid, and betalains) (SUMAYA- In Mexico, there are 50 recorded varieties of the prickly pear fruit. MARTÍNEZ et al., 2011; ABOU-ELELLA and ALI, 2014). Biosynthetically, National production covers only the white-pulp fruit, but other betalamic acid-derived betalains, which are pigments used in the red varieties have export potential; however, their nutraceutical agri-food industry as natural colorants (STRACK et al., 2003), also properties are unknown. The pulp and peel (underutilized tissue) have antioxidant properties (LIVREA and TESORIERE, 2006; ALBANO of the pigmented fruits of the genus Opuntia sp. are marketed on a et al., 2015). Moreover, color is part of fruit quality and may therefore limited basis. They represent an alternative source of stable pigments be a factor in its preference, acceptance, or rejection, and play a (betalains), which are associated with antioxidant properties, for decisive role in the failure or success of prickly pear marketing. -
Characterization and Biological Activity of Condensed Tannins from Tropical Forage Legumes
1070 T.P. Pereira et al. Characterization and biological activity of condensed tannins from tropical forage legumes Tatiana Pires Pereira(1), Elisa Cristina Modesto(1), Delci de Deus Nepomuceno(2), Osniel Faria de Oliveira(3), Rafaela Scalise Xavier de Freitas(1), James Pierre Muir(4), José Carlos Batista Dubeux Junior(5) and João Carlos de Carvalho Almeida(1) (1)Universidade Federal Rural do Rio de Janeiro, Rodovia BR-465, Km 07, s/no, Zona Rural, CEP 23890-000 Seropédica, RJ, Brazil. E-mail: [email protected], [email protected], [email protected], [email protected] (2)In memoriam (3)Universidade Federal Rural de Pernambuco, Dois Irmãos, CEP 52171-900 Recife, PE, Brazil. E-mail: [email protected] (4)Texas AgriLife Research and Extension Center, Stephenville, TX, USA. E-mail: [email protected] (5)University of Florida, North Florida Research and Education Center, Highway, Marianna, FL, USA. E-mail: [email protected] Abstract – The objective of this work was to characterize condensed tannins (CT) from six tropical forage legumes and to determine their biological activity. The monomers propelargonidin, prodelphinidin and procyanidin were analyzed, as well as extractable condensed tannin (ECT), protein-bound CT (PBCT) and fiber-bound CT (FBCT), molecular weight, degree of polymerization, polydispersity index, and biological activity by protein precipitate by phenols (PPP) of leaves of the legumes Cajanus cajan, Gliricidia sepium, Stylosanthes capitata x Stylosanthes macrocephala (stylo), Flemingia macrophylla, Cratylia argentea, and Mimosa caesalpiniifolia, and of the bark of this latter species. Differences were observed in the concentrations of ECT, PBCT, PPP, and total condensed tannin among species, but not in that of FBCT. -
Determination of Total Procyanidins in Selected Chocolate and Confectionery Products Using DMAC
SPSFAM-FLAV-11 Based from Call for Methods 12-21-2011 PAYNE ET AL.: JOURNAL OF AOAC INTERNATIONAL VOL. 93, NO. 1, 2010 89 DIETARY SUPPLEMENTS Determination of Total Procyanidins in Selected Chocolate and Confectionery Products Using DMAC MARK J. PAYNE,WILLIAM JEFFREY HURST,andDAVI D A. STUART Hershey Center for Health and Nutrition, The Hershey Co., 1025 Reese Ave, Hershey, PA 17033 BOXIN OU and ELLEN FAN Brunswick Laboratories (USA), 50 Commerce Way, Norton, MA 02766 HONGPING JI and YAN KOU Brunswick Laboratories (China), 218 Xing Hu Rd, Suzhou Industrial Park, China 215125 A simple, specific, high-throughput colorimetric which the monomers are linked through C4÷C8 or, less method based on the reaction of frequently, C4÷C6 linkages. In the less common A-type 4-dimethylaminocinnamaldehyde (DMAC) with procyanidins, the monomers are connected through C2÷O÷C7 flavan-3-ols was developed to determine total or C2÷O÷C5 linkages. Procyanidins are widely distributed in procyanidins in selected cacao-based products. plants and are found in significant quantities in foods such as Extracts of defatted samples were dispensed into a fruits, spices, tea, wine, nuts, and cocoa (1). Of the many types of 96-well plate and reacted with DMAC. The polyphenols, flavan-3-ols, flavonols, and anthocyanidins are the absorbance of the reaction products was most abundant classes found in plants (2). The interest in measured at 640 nm and compared to polyphenol antioxidants has increased dramatically due to their commercially available procyanidin B2 as a ability to scavenge free radicals and their association with a standard. -
Intereferents in Condensed Tannins Quantification by the Vanillin Assay
INTEREFERENTS IN CONDENSED TANNINS QUANTIFICATION BY THE VANILLIN ASSAY IOANNA MAVRIKOU Dissertação para obtenção do Grau de Mestre em Vinifera EuroMaster – European Master of Sciences of Viticulture and Oenology Orientador: Professor Jorge Ricardo da Silva Júri: Presidente: Olga Laureano, Investigadora Coordenadora, UTL/ISA Vogais: - Antonio Morata, Professor, Universidad Politecnica de Madrid - Jorge Ricardo da Silva, Professor, UTL/ISA Lisboa, 2012 Acknowledgments First and foremost, I would like to thank the Vinifera EuroMaster consortium for giving me the opportunity to participate in the M.Sc. of Viticulture and Enology. Moreover, I would like to express my appreciation to the leading universities and the professors from all around the world for sharing their scientific knowledge and experiences with us and improving day by day the program through mobility. Furthermore, I would like to thank the ISA/UTL University of Lisbon and the personnel working in the laboratory of Enology for providing me with tools, help and a great working environment during the experimental period of this thesis. Special acknowledge to my Professor Jorge Ricardo Da Silva for tutoring me throughout my experiment, but also for the chance to think freely and go deeper to the field of phenols. Last but most important, I would like to extend my special thanks to my family and friends for being a true support and inspiration in every doubt and decision. 1 UTL/ISA University of Lisbon “Vinifera Euromaster” European Master of Science in Viticulture&Oenology Ioanna Mavrikou: Inteferents in condensed tannins quantification with vanillin assay MSc Thesis: 67 pages Key Words: Proanthocyanidins; Interference substances; Phenols; Vanillin assay Abstract Different methods have been established in order to perform accurately the quantification of the condensed tannins in various plant products and beverages. -
A Biosystematic Study of Allium Amplectens Torr
University of the Pacific Scholarly Commons University of the Pacific Theses and Dissertations Graduate School 1974 A biosystematic study of Allium amplectens Torr Vickie Lynn Cain University of the Pacific Follow this and additional works at: https://scholarlycommons.pacific.edu/uop_etds Part of the Life Sciences Commons Recommended Citation Cain, Vickie Lynn. (1974). A biosystematic study of Allium amplectens Torr. University of the Pacific, Thesis. https://scholarlycommons.pacific.edu/uop_etds/1850 This Thesis is brought to you for free and open access by the Graduate School at Scholarly Commons. It has been accepted for inclusion in University of the Pacific Theses and Dissertations by an authorized administrator of Scholarly Commons. For more information, please contact [email protected]. A BIOSYSTEMI\'l'IC STUDY OF AlHum amplectens Torr. A 'lliesis Presented to The Faculty of the Department of Biological Sciences University of the Pacific In Partial Fulfillment of the Requirewents for the.Degree Master of Science in Biological Sciences by Vickie Lynn Cain August 1974 This thesis, written and submitted by is approved for recommendation to the Committee on Graduate Studies, University of the Pacific. Department Chairman or Dean: Chairman I; /') Date d c.~ cA; lfli ACKUOlvl.EDGSIV!EN'TS 'l'he author_ wishes to tha.'l.k Dr. B. Tdhelton a.YJ.d Dr. P. Gross for their• inva~i uoble advise and donations of time. l\'Iy appreciation to Dr. McNeal> my advisor. Expert assistance in the library vJEts pro:- vlded by Pr·, i:':I. SshaJit. To Vij c.y KJ12nna and Dolores No::..a.n rny ap-- preciatlon for rwraJ. -
3-Deoxyanthocyanins : Chemical Synthesis, Structural Transformations, Affinity for Metal Ions and Serum Albumin, Antioxidant Activity
ACADÉMIE D’AIX-MARSEILLE UNIVERSITÉ D’AVIGNON Ecole Doctorale 536 Agrosciences & Sciences THESE présentée pour l’obtention du Diplôme de Doctorat Spécialité: chimie par Sheiraz AL BITTAR le 17 juin 2016 3-Deoxyanthocyanins : Chemical synthesis, structural transformations, affinity for metal ions and serum albumin, antioxidant activity Composition du jury: Victor DE FREITAS Professeur Rapporteur Faculté des Sciences - Université de Porto Cédric SAUCIER Professeur Rapporteur Faculté de Pharmacie - Université de Montpellier I Hélène FULCRAND Directrice de Recherche à l’INRA Examinatrice Montpellier - SupAgro Olivier DANGLES Professeur Directeur de thèse UFR STS - Université d’Avignon Nathalie MORA- Maître de Conférences Co-Encadrante SOUMILLE UFR STS - Université d’Avignon A Alma & Jana… 2 Remerciements Difficile d’être exhaustive dans ces remerciements tant les rencontres, échanges et soutiens ont été nombreux durant ces cinq années. Tout d’abord, je tiens à remercier l’université d’Avignon pour m’accueillir dans ces locaux et de m’offrir le nécessaire pour acomplir ce travail. Je remercie également l’université Al-Baath en Syrie pour la bourse d’étude qui m’a permis de venir en France et Campus Farnce pour l’accueil et la direction en France. Toute ma gratitude va aux membres du jury Victor DE FREITAS, Cédric SAUCIER et Hélène FULCRAND d’avoir accepté d’évaluer ma thèse. Je remercie encore une fois Hélène FULCRAND tant que membre de mon comité de thèse, pour les discussions constructives et ses conseils pendant ma thèse. Je tiens à remercier infiniment mon directeur de thèse Olivier DANGLES. Merci d’accepter de m’accueillir dans votre équipe sans me connaitre il y a 6 ans. -
EEE M W 24B 24A 27B 27A N Patent Application Publication Dec
US 2009031 1494A1 (19) United States (12) Patent Application Publication (10) Pub. No.: US 2009/0311494 A1 YAMASHTA et al. (43) Pub. Date: Dec. 17, 2009 (54) RELIEF PRINTING PLATE PRECURSOR FOR (30) Foreign Application Priority Data LASER ENGRAVING, RELIEF PRINTING PLATE, AND PROCESS FOR PRODUCING Jun. 17, 2008 (JP) ................................. 2008-157907 RELEF PRINTING PLATE Feb. 10, 2009 (JP) ................................. 2009-028816 (75) Inventors: Masako YAMASHITA, Publication Classification Shizuoka-ken (JP); Atsushi (51) Int. Cl. SUGASAKI, Shizuoka-ken (JP) B32B 3/00 (2006.01) Correspondence Address: GO3F 7/20 (2006.01) Moss & Burke, PLLC GO3F 7/004 (2006.01) 401 Holland Lane, Suite 407 Alexandria, VA 22314 (US) (52) U.S. Cl. .................... 428/195.1: 430/306: 430/286.1 (73) Assignee: FUJIFILM CORPORATION, (57) ABSTRACT Tokyo (JP) A relief printing plate precursor for laser engraving, including (21) Appl. No.: 12/476,260 a relief forming layer containing (A) a polymerizable com pound having an ethylenic unsaturated bond. (B) a binder (22) Filed: Jun. 2, 2009 polymer, and (C) a compound having deodorizing ability. 11 50 FA - 42 SUB SCANNING DIRECTION -10 - 228 7.s 55 21B EEE m w 24B 24A 27B 27A N Patent Application Publication Dec. 17, 2009 US 2009/0311494 A1 F.G. 1 FA SCANNING DIRECTION 7OA a. CSy ra & 5A - 27WSNS AD 23Ar S3EEASEE21 E-25sagaa EEEEEEEEEEEEEEEEEEEEEEEEE-22s awslighlights fskillsw. 21B 2 TTT "TT". US 2009/031 1494 A1 Dec. 17, 2009 RELEF PRINTING PLATE PRECURSORFOR mask to develop and remove an uncured area, and there is LASER ENGRAVING, RELIEF PRINTING room for improvement since development treatment is nec PLATE, AND PROCESS FOR PRODUCING essary. -
Hydroxylase in Sorghum Mesocotyls Synthesizing 3-Deoxyanthocyanidin Phytoalexins
University of Nebraska - Lincoln DigitalCommons@University of Nebraska - Lincoln Agronomy & Horticulture -- Faculty Publications Agronomy and Horticulture Department 2004 Expression of a putative flavonoid 3'-hydroxylase in sorghum mesocotyls synthesizing 3-deoxyanthocyanidin phytoalexins Jayanand Boddu Pennsylvania State University Catherine Svabek Pennsylvania State University Rajandeep Sekhon Pennsylvania State University Amanda Gevens Michigan State University Ralph L. Nicholson Purdue University See next page for additional authors Follow this and additional works at: https://digitalcommons.unl.edu/agronomyfacpub Part of the Agricultural Science Commons, Agriculture Commons, Agronomy and Crop Sciences Commons, Botany Commons, Horticulture Commons, Other Plant Sciences Commons, and the Plant Biology Commons Boddu, Jayanand; Svabek, Catherine; Sekhon, Rajandeep; Gevens, Amanda; Nicholson, Ralph L.; Jones, A. Daniel; Pedersen, Jeffrey F.; Gustine, David L.; and Chopra, Surinder, "Expression of a putative flavonoid 3'- hydroxylase in sorghum mesocotyls synthesizing 3-deoxyanthocyanidin phytoalexins" (2004). Agronomy & Horticulture -- Faculty Publications. 939. https://digitalcommons.unl.edu/agronomyfacpub/939 This Article is brought to you for free and open access by the Agronomy and Horticulture Department at DigitalCommons@University of Nebraska - Lincoln. It has been accepted for inclusion in Agronomy & Horticulture -- Faculty Publications by an authorized administrator of DigitalCommons@University of Nebraska - Lincoln. Authors Jayanand -
1 1 2 Trends in Lc-Ms and Lc-Hrms Analysis And
View metadata, citation and similar papers at core.ac.uk brought to you by CORE provided by Diposit Digital de la Universitat de Barcelona 1 2 3 TRENDS IN LC-MS AND LC-HRMS ANALYSIS AND CHARACTERIZATION OF 4 POLYPHENOLS IN FOOD. 5 6 Paolo Lucci1, Javier Saurina 2,3 and Oscar Núñez 2,3,4 * 7 8 9 1Department of Food Science, University of Udine, via Sondrio 2/a, 33100 Udine, Italy 10 2Department of Analytical Chemistry, University of Barcelona. Martí i Franquès, 1-11, 11 E-08028 Barcelona, Spain. 12 3 Research Institute in Food Nutrition and Food Safety, University of Barcelona, Recinte Torribera, 13 Av. Prat de la Riba 171, Edifici de Recerca (Gaudí), E-08921 Santa Coloma de Gramenet, 14 Barcelona, Spain. 15 4 Serra Húnter Fellow, Generalitat de Catalunya, Spain. 16 17 18 19 20 * Corresponding author: Oscar Núñez 21 Department of Analytical Chemistry, University of Barcelona. 22 Martí i Franquès, 1-11, E-08028 Barcelona, Spain. 23 Phone: 34-93-403-3706 24 Fax: 34-93-402-1233 25 e-mail: [email protected] 26 27 28 29 30 31 1 32 33 34 35 Contents 36 37 Abstract 38 1. Introduction 39 2. Types of polyphenols in foods 40 2.1. Phenolic acids 41 2.2. Flavonoids 42 2.3. Lignans 43 2.4. Stilbenes 44 3. Sample treatment procedures 45 4. Liquid chromatography-mass spectrometry 46 5. High resolution mass spectrometry 47 5.1. Orbitrap mass analyzer 48 5.2. Time-of-flight (TOF) mass analyzer 49 6. Chemometrics 50 6.1.