Anatomical and Image Analysis of Grain Coloration in Rye
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ADVISORY BOARDS Each Issue of Herbaigram Is Peer Reviewed by Various Members of Our Advisory Boards Prior to Publication
ADVISORY BOARDS Each issue of HerbaiGram is peer reviewed by various members of our Advisory Boards prior to publication . American Botanical Council Herb Research Dennis V. C. Awang, Ph.D., F.C.I.C., MediPiont Natural Gail B. Mahadr, Ph.D., Research Assistant Professor, Products Consul~ng Services, Ottowa, Ontario, Conodo Deportment o Medical Chemistry &Pharmacognosy, College of Foundation Pharmacy, University of Illinois, Chicago, Illinois Manuel F. Balandrin, R.Ph., Ph.D., Research Scien~st, NPS Rob McCaleb, President Pharmaceuticals, Salt LakeCity , Utah Robin J. Maries, Ph.D., Associate Professor of Botany, Brandon University, Brandon, Manitoba, Conodo Mi(hael J. Balidt, Ph.D., Director of the lns~tute of Econom ic Glenn Appelt, Ph.D., R.Ph., Author and Profess or Botany, the New York Botanical Gorden, Bronx, New York Dennis J. M(Kenna, Ph.D., Consulting Ethnophormocologist, Emeritus, University of Colorado, and with Boulder Beach Joseph M. Betz, Ph.D., Research Chemist, Center for Food Minneapolis, Minnesota Consulting Group Safety and Applied Nutri~on, Division of Natural Products, Food Daniel E. Moerman, Ph.D., William E. Stirton Professor of John A. Beutler, Ph.D., Natural Products Chemist, and Drug Administro~on , Washington, D.C. Anthropology, University of Michigon/ Deorbom, Dearborn, Michigan Notional Cancer Institute Donald J. Brown, N.D., Director, Natural Products Research Consultants; Faculty, Bastyr University, Seattle, Washington Samuel W. Page, Ph.D., Director, Division of Natural Products, Robert A. Bye, Jr., Ph.D., Professor of Ethnobotony, Notional University of Mexico Thomas J. Carlson, M.S., M.D., Senior Director, Center for Food Safety and Applied Nutri~on , Food and Drug Administro~on , Washington, D.C. -
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 .................... -
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. -
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. -
Optimization of the Extraction of Procyanidin B-2 Rich Extract From
Louisiana State University LSU Digital Commons LSU Master's Theses Graduate School 2017 Optimization of the Extraction of Procyanidin B-2 Rich Extract from Unfermented Cocoa Using Response Surface Methodology and Interaction of Procyanidin B-2 Rich Cocoa Extract with Collagenase and Elastase as Biomarkers of Skin Aging Marco Eduardo Toc Sagra Louisiana State University and Agricultural and Mechanical College, [email protected] Follow this and additional works at: https://digitalcommons.lsu.edu/gradschool_theses Part of the Life Sciences Commons Recommended Citation Toc Sagra, Marco Eduardo, "Optimization of the Extraction of Procyanidin B-2 Rich Extract from Unfermented Cocoa Using Response Surface Methodology and Interaction of Procyanidin B-2 Rich Cocoa Extract with Collagenase and Elastase as Biomarkers of Skin Aging" (2017). LSU Master's Theses. 4498. https://digitalcommons.lsu.edu/gradschool_theses/4498 This Thesis is brought to you for free and open access by the Graduate School at LSU Digital Commons. It has been accepted for inclusion in LSU Master's Theses by an authorized graduate school editor of LSU Digital Commons. For more information, please contact [email protected]. OPTIMIZATION OF THE EXTRACTION OF PROCYANIDIN B-2 RICH EXTRACT FROM UNFERMENTED COCOA USING RESPONSE SURFACE METHODOLOGY AND INTERACTION OF PROCYANIDIN B-2 RICH COCOA EXTRACT WITH COLLAGENASE AND ELASTASE AS BIOMARKERS OF SKIN AGING A Thesis Submitted to the Graduate Faculty of the Louisiana State University and Agricultural and Mechanical College in partial fulfillment of the requirements for the degree of Master of Science in The School of Nutrition and Food Sciences by Marco Eduardo Toc Sagra B.S., Zamorano University, 2013 August 2017 ACKNOWLEDGMENTS I would like to thank God for always being my inspiration to work hard and with excellence during this stage of my life. -
The Influence of Temperature, Storage Conditions, Ph, and Ionic Strength
molecules Article The Influence of Temperature, Storage Conditions, pH, and Ionic Strength on the Antioxidant Activity and Color Parameters of Rowan Berry Extracts Elena Cristea 1 , Aliona Ghendov-Mosanu 1,* , Antoanela Patras 2 , Carmen Socaciu 3 , Adela Pintea 3 , Cristina Tudor 3 and Rodica Sturza 1 1 Department of Oenology and Chemistry, Food Technology, Faculty Food Technology, Technical University of Moldova, 9/9 Studentilor Street, MD-2045 Chisinau, Moldova; [email protected] (E.C.); [email protected] (R.S.) 2 Department of Sciences, Faculty of Horticulture, “Ion Ionescu de la Brad” Iasi University of Life Sciences, 3 Mihail Sadoveanu Alley, 700490 Iasi, Romania; [email protected] 3 Department of Chemistry and Biochemistry, Faculty of Veterinary Medicine, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Manastur Street, 3–5, 400372 Cluj-Napoca, Romania; [email protected] (C.S.); [email protected] (A.P.); [email protected] (C.T.) * Correspondence: [email protected] Abstract: Recent trends in the food industry combined with novel methods in agriculture could transform rowan into a valuable raw material with potential technological applications. Thus, the aim of this research was to investigate the content of bioactive compounds in its fruits and to Citation: Cristea, E.; assess the color and antioxidant stability of the extracts prepared from such fruits during various Ghendov-Mosanu, A.; Patras, A.; thermal treatments and at different pH and ionic strength values. Various spectrophotometric Socaciu, C.; Pintea, A.; Tudor, C.; methods, HPLC, and capillary electrophoresis were used to quantify the concentrations of bioactive Sturza, R. The Influence of compounds—polyphenols, carotenoids, organic acids, and to assess antioxidant activity and color. -
Naturally Occurring Anthocyanin, Structure, Functions And
iochemis t B try n & la P P h f y o s l i Journal of o a l n o r g Pervaiz et al., J Plant Biochem Physiol 2017, 5:2 u y o J DOI: 10.4172/2329-9029.1000187 ISSN: 2329-9029 Plant Biochemistry & Physiology Review Article Open Access Naturally Occurring Anthocyanin, Structure, Functions and Biosynthetic Pathway in Fruit Plants Tariq Pervaiz1,2, Jiu Songtao1, Faezeh Faghihi3, Muhammad Salman Haider1 and Jinggui Fang1* 1Key Laboratory of Genetics and Fruit Development, College of Horticulture, Nanjing Agricultural University, Nanjing 210095, PR China 2Department of Agriculture and Food Technology, Karakoram International University Gilgit, Pakistan 3Cellular and Molecular Research Center, Iran University of Medical Sciences, Tehran, Iran *Corresponding author: Jinggui Fang, Key Laboratory of Genetics and Fruit Development, College of Horticulture, Nanjing Agricultural University, Nanjing, PR China, E-mail: [email protected] Received Date: April 25, 2017; Accepted Date: April 29, 2017; Published Date: May 06, 2017 Copyright: © 2017 Pervaiz T, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited. Abstract Anthocyanins are naturally occurring compounds, member of the flavonoid groups of photochemical, involved in defense against the damaging effects of UV irradiation in plants and protect from many oxidants. The anthocyanins, group of pigments are relatively small and diverse flavonoid family in nature, and responsible for the attractive colors, red and purple to blue in many plants. Presence of pigments in flowers and fruits seems to provide attraction for pollination and aiding seed distribution, it also provides antiviral and antimicrobial activities, however their occurrence in the vacuoles remains ambiguous. -
Perspectives on Tannins • Andrzej Szczurek Perspectives on Tannins
Perspectives on Tannins on Perspectives • Andrzej Szczurek Perspectives on Tannins Edited by Andrzej Szczurek Printed Edition of the Special Issue Published in Biomolecules www.mdpi.com/journal/biomolecules Perspectives on Tannins Perspectives on Tannins Editor Andrzej Szczurek MDPI • Basel • Beijing • Wuhan • Barcelona • Belgrade • Manchester • Tokyo • Cluj • Tianjin Editor Andrzej Szczurek Centre of New Technologies, University of Warsaw Poland 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 Biomolecules (ISSN 2218-273X) (available at: https://www.mdpi.com/journal/biomolecules/special issues/Perspectives Tannins). 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, Volume Number, Page Range. ISBN 978-3-0365-1092-7 (Hbk) ISBN 978-3-0365-1093-4 (PDF) © 2021 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 Andrzej Szczurek Perspectives on Tannins Reprinted from: Biomolecules 2021, 11, 442, doi:10.3390/biom11030442 ................ 1 Xiaowei Sun, Haley N. Ferguson and Ann E. Hagerman Conformation and Aggregation of Human Serum Albumin in the Presence of Green Tea Polyphenol (EGCg) and/or Palmitic Acid Reprinted from: Biomolecules 2019, 9, 705, doi:10.3390/biom9110705 ................ -
USDA Database for the Proanthocyanidin Content of Selected Foods
USDA Database for the Proanthocyanidin Content of Selected Foods Release 2 Prepared by Seema Bhagwat and David Haytowitz Nutrient Data Laboratory Beltsville Human Nutrition Research Center Agricultural Research Service U.S. Department of Agriculture September 2015 Slightly Revised December 2015 U.S. Department of Agriculture Agricultural Research Service Beltsville Human Nutrition Research Center Nutrient Data Laboratory 10300 Baltimore Avenue Building 005, Room 107, BARC-West Beltsville, Maryland 20705 Tel. 301-504-0630, FAX: 301-504-0632 E-Mail: [email protected] Web site: http://www.ars.usda.gov/nutrientdata/flav Table of Contents Release History ............................................................................................................. i Suggested Citation: ....................................................................................................... i Acknowledgements ...................................................................................................... ii Documentation ................................................................................................................ 1 Changes in the update of the proanthocyanidins database ......................................... 1 Data Sources ............................................................................................................... 1 Data Management ....................................................................................................... 2 Data Quality Evaluation............................................................................................... -
(+)-Catechin to Cyanidin and a Novel Procyanidin
FEBS Letters 580 (2006) 1642–1648 Anthocyanidin synthase from Gerbera hybrida catalyzes the conversion of (+)-catechin to cyanidin and a novel procyanidin Frank Wellmanna,1, Markus Griesserb, Wilfried Schwabb, Stefan Martensa, Wolfgang Eisenreichc, Ulrich Materna,*, Richard Lukacˇina,2 a Institut fu¨r Pharmazeutische Biologie, Philipps-Universita¨t Marburg, Deutschhausstrasse 17 A, D-35037 Marburg, Germany b Fachgebiet Biomolekulare Lebensmitteltechnologie, Technische Universita¨tMu¨nchen, Lise-Meitner-Str. 34, D-85354 Freising, Germany c Lehrstuhl fu¨r Organische Chemie und Biochemie, Technische Universita¨tMu¨nchen, Lichtenberg-Str. 4, D-85747 Garching, Germany Received 12 January 2006; revised 7 February 2006; accepted 8 February 2006 Available online 17 February 2006 Edited by Ulf-Ingo Flu¨gge 1. Introduction Abstract Anthocyanidins were proposed to derive from (+)- naringenin via (2R,3R)-dihydroflavonol(s) and (2R,3S,4S)-leuco- cyanidin(s) which are eventually oxidized by anthocyanidin Flavonoids comprise a class of abundant secondary metab- synthase (ANS). Recently, the role of ANS has been put into olites which contribute in many ways to the growth and question, because the recombinant enzyme from Arabidopsis subsistence of plants [1,2]. Prominent examples are the antho- exhibited primarily flavonol synthase (FLS) activity with negligi- cyanin pigments and the related oligomeric proanthocyani- ble ANS activity. This and other studies led to the proposal that dins which are under investigation for their medicinal ANS as well as FLS may select for dihydroflavonoid substrates potential [3]. The biosynthesis of flavonoids has been studied carrying a ‘‘b-face’’ C-3 hydroxyl group and initially form the 3- extensively over the last decades [4]. -
Liquid Chromatography/Mass Spectrometry Investigation of the Impact of Thermal Processing and Storage on Peach Procyanidins
2366 J. Agric. Food Chem. 2004, 52, 2366−2371 Liquid Chromatography/Mass Spectrometry Investigation of the Impact of Thermal Processing and Storage on Peach Procyanidins YUN-JEONG HONG,DIANE M. BARRETT, AND ALYSON E. MITCHELL* Department of Food Science and Technology, University of CaliforniasDavis, Davis, California 95616 Normal-phase liquid chromatography/mass spectrometry (LC/MS) was used to determine the levels and fate of procyanidins in frozen and canned Ross clingstone peaches as well as in the syrup used in the canning over a 3 month period. Procyanidin oligomers, monomers through undecamers, were identified in Ross clingstone peaches. Optimized methods allowed for the quantitation of oligomers through octamers. The profile of procyanidins in peaches is similar to profiles found in grapes, chocolate, and beverages linked to health benefits such as tea and wine. The monomer content in frozen peeled peaches was found to be 19.59 mg/kg. Dimers (39.59 mg/kg) and trimers (38.81 mg/ kg) constituted the largest percent composition of oligomers in the peaches. Tetramers through octamers were present in levels of 17.81, 12.43, 10.62, 3.94 and 1.75 mg/kg, respectively. Thermal processing resulted in an 11% reduction in monomers, a 9% reduction in dimers, a 12% reduction in trimers, a 6% reduction in tetramers, and a 5% reduction in pentamers. Hexamers and heptamers demonstrated an approximate 30% loss, and octamers were no longer detected. Analysis of the syrup after thermal processing indicates that there is a migration of procyanidin monomers through hexamers into the syrup that can account for the losses observed during the canning process.