DOCSLIB.ORG

Raspberry Pomace - Composition, Properties and Application

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text

Load more

View metadata, citation and similar papers at core.ac.uk brought to you by CORE European Journal ISSN 2449-8955 Review Article of Biological Research Raspberry pomace - composition, properties and application Agnieszka Joanna Brodowska Institute of General Food Chemistry, Faculty of Biotechnology and Food Sciences, Łódź University of Technology, Stefanowskiego 4/10, 90-924 Łódź, Poland * Corresponding author: Agnieszka Brodowska; E-mail: [email protected] Received: 19 February 2017; Revised submission: 24 March 2017; Accepted: 03 April 2017 Copyright: © The Author(s) 2017. European Journal of Biological Research © T.M.Karpi ński 2017. This is an open access article licensed under the terms of the Creative Commons Attribution Non-Commercial 4.0 International License, which permits unrestricted, non-commercial use, distribution and reproduction in any medium, provided the work is properly cited. DOI : http://dx.doi.org/10.5281/zenodo.495190 ABSTRACT industry by-product, is considered as a potential food ingredient. Its pomace contains plenty of Raspberry pomace can be valorised due to its valuable components such as carbohydrates, nutritionally favourable effect on human health. proteins, fats, fibre, flavours, pectins, vitamins, It is an important source of polyphenols, ellagic similar to the composition of whole raspberries [2]. acid, ellagitannins, tocopherols, unsaturated fatty Moreover, raspberry pomace is rich in a large group acids, and dietary fibre. Thus, raspberry pomace of various phenolics especially ellagitannins, can be considered as a potential raw material to proanthocyanidins, anthocyanins, flavonols, and receive products rich in polyphenols or dietary phenolic acids (especially, ellagic acid) which are fibre, which can provide healthy properties to food also predominant in berries [3]. It has been reported when used as an additive. This review presents the [4] that these compounds have beneficial properties chemical composition and antioxidant properties of for human like antioxidant and antimicrobial raspberry pomace. The possibilities of its usage in activities and a wide range of physiological industry are also briefly reviewed. properties, such as anti-allergenic, anti-atherogenic, anti-inflammatory, antimicrobial, antioxidant, Keywords: Raspberry; Pomace; Fruit; Antioxidant antithrombotic, cardioprotective and vasodilatory activities; Bioactive substances; Waste disposal. effects. The antioxidant activity of phenolics is provided by the hydroxyl groups and phenolic 1. INTRODUCTION hydrogen for donation [3]. The aim of this review is to collect recent Nowadays, because of the rising interest in data on chemical composition and antioxidant functional food, especially bioactive compounds, properties of raspberry pomace and to present a food producers are looking for new sources and great potential of usage of raspberry pomace in carriers of those substances. Due to their health various fields of industry. properties, consumers search for products that allow them to maintain a proper physical and mental 2. CHEMICAL COMPOSITION fitness and also well-being [1]. Raspberry pomace is the residue that remains after the extraction of juice Raspberry pomace, a fruit waste, received from raspberry. Dried raspberry pomace, a fruit during pressing raspberries during juice production European Journal of Biological Research 2017; 7 (2): 86-96 87 | Brodowska Raspberry pomace - composition, properties and application consists, mainly of seeds and pulps. On average, Besides, the main sugars in raspberry pomace are raspberry pomace is characterized by a high content glucose, fructose and sucrose. Raspberry pomace is of total dietary fibre 59.5%, acid detergent fibre also a source of sodium, potassium, calcium, 46%, cellulose about 27%, crude fat about 11%, phosphorus and magnesium [7]. crude protein 10%, lignin 11.7%, cutin 6%, acid detergent ash 2.2% (Table 1) [5]. Table 1. Approximate composition of raspberry pomace (dry matter basis). Parameters (%) Crude fat 11.1 Crude protein 10.0 Total dietary fiber (TDF) 59.5 Acid detergent fiber 46.0 Lignin 11.7 Figure 1. Simplified schematic representation of the remarkable components of raspberry pomace. Cutin 6.0 Acid detergent ash 2.2 Cellulose 26.9 3. OCCURRENCE OF BIOACTIVE COMPO- NENTS IN RASPBERRY POMACE On the other hand, results obtained by Bioactive compounds (often called anti- Laroze et al. (2010) show that raspberry residue oxidants) are defined as chemical substances which composition consists mainly of crude fibre (59.76%) in small quantities have an ability to prevent or and nitrogen free extract (31.02%). The high content reduce the oxidation of easily oxidisable molecules of crude fibre suggests that raspberry pomace is a [10]. source of antioxidants. Crude fibre contains Antioxidant activity is closely associated with polyphenols which are associated with non starch antioxidants which have antimicrobial activities polysaccharides such as pectin, cellulose, β-glucans, against human pathogens [11]. More specific, the hemicellulose, gums, and lignin. Moreover, function of these compounds is to slow down or to raspberry residue shows low protein, ash and oil stop damaging cellular DNA, lipids, and proteins content (1.87%; 5.97%; 1.38%, respectively). Due caused by reactive oxygen species (ROS) [12]. to the fact that raspberry residue ash contains a low Raspberry pomace, in particular, is a rich percentage of minerals and heavy metals, from source of antioxidants. The biological activity of which it is known that it can act as pro-oxidants like those compounds is mainly exercised by dietary iron, a positive impact on the antioxidant capacity of fibre, tocopherols, unsaturated fatty acids, carote- raspberry waste is likely [6]. noids, vitamin C and polyphenols such as tannins Furthermore, raspberry pomace contains (especially ellagitannins), anthocyanins, flavanols, small amounts of vitamins (E, C), but only vitamin flavonols and phenolic acids [13, 14]. C is presented at a significant level and responsible for anti-inflammatory activity [7, 8]. In addition, a 3.1. Dietary fibre lot of volatile compounds are found in raspberry pomace (Fig. 1) such as alcohols, esters, acids, The chemical composition of raspberry ketones and carbonyls [9]. Additionally, raspberry pomace makes that it belongs to a valuable group of pomace is an important source of unsaturated fatty fruit by-products [15]. By-products from raspberry acids and tocopherols. processing contain prominent amounts of bioactive components including dietary fibre which is highly European Journal of Biological Research 2017; 7 (2): 86-96 88 | Brodowska Raspberry pomace - composition, properties and application desirable for dietary purposes [16]. The content of respectively. Additionally, raspberry seed oil total dietary fibre (TDF) in raspberry pomace is very is a superior source of tocopherols, mainly high, about 60% [5]. Its composition demonstrates γ-tocopherol (137-272 mg/100 g). The ratio of the high content of lignin (63.16%), which means the tocopherol isomers ( α, γ, σ) in raspberry a presence of phenolics. There are also other seed oil was 20:75:5. The high γ-tocopherol components, but in less amounts, namely pectin content can indicate the prevention of degene- (15.38%), hemicellulose (14.89%) and cellulose (5.36%) [6]. rative diseases [9]. Due to the nutritional benefits of dietary fibre, producers are keen on using by-products as food ingredients. For instance, enriched cookies with 50% of a non-crumbled raspberry pomace resulted in the desired high content of dietary fibre. It has been noticed that differences in a flavour in such kind of cookies depend on the quantity and form of pomace used [17]. The addition of raspberry pomace to shortcrust cookies caused an increase of their fruity smell and taste, as well as an increased sour taste while the sweet taste was less perceptible (Fig. 2). It was confirmed that the more raspberry pomace is added, the stronger the fruity smell, fruity taste and sour taste. An increased crumbliness of cookies was reported after adding a 50% of whole seed raspberry pomace [1]. Figure 2. The influence of adding crumbled (ME) and non-crumbled (NM) raspberry pomace on the sensory 3.2. Fatty acids and tocopherols qualities of shortcrust cookies (based on [1]). Raspberry seed oil from raspberry by-product 3.3. Carotenoids has a unique fatty acid profile [18, 19]. Dimi ć et al. reported that the oil content of raspberry pomace Carotenoids belong to the class of natural was about 14% on dry basis. It had a dark pigments, occurring in plant materials including yellowish-orange colour due to lower chlorophyll fruits and vegetables. They are responsible for the content (about 200 mg/kg). The total content of yellow to red colour of those plants. Some of them carotenoids was around 40 mg/kg [20]. demonstrate provitamin A activity. Carotenoids are Oil from raspberry seeds possesses an polyenoicterpenoids having conjugated trans double important nutritional profile. It is a rich source bonds, including carotenes ( β-carotene, lycopene). of fatty acids, vitamin A, vitamin E and α-, γ-, These compounds are polyene hydrocarbons, and σ-tocopherols. Raspberry seed oil is abundant xanthophylls (lutein, zeaxanthin, capsanthin, in unsaturated fatty acids such as linoleic, canthaxanthin, astaxanthin, and violaxanthin) α-linolenic, and oleic acid (96% of the total which means that they have oxygen in the form fatty acids). The extraction of raspberry seed oil of hydroxyl-,
Recommended publications
  • Walnut Polyphenol

    Walnut Polyphenol

    ORYZA OIL & FAT CHEMICAL CO., L TD. WALNUT POLYPHENOL Hepatoprotective & Anti-oxidative Extract For Metabolic Syndrome ■ WALNUT POLYPHENOL-P10,P30 (Powder，Food Grade) ■ WALNUT POLYPHENOL-WSP10 (Water-soluble Powder，Food Grade) ■ WALNUT POLYPHENOL-PC10,PC30 （Powder，Cosmetic Grade） ■ WALNUT POLYPHENOL-WSPC10 （Water-soluble Powder，Cosmetic Grade） ■ WALNUT POLYPHENOL-LC （Water-soluble Liquid，Cosmetic Grade） ■ WALNUT SEED OIL （Oil，Food & Cosmetic Grade） ORYZA OIL & FAT CHEMICAL CO., LTD ver. 1.0 HS WALNUT POLYPHENOL ver.1.0 HS WALNUT POLYPHENOL Hepatoprotective & Anti-oxidative Extract For Metabolic Syndrome 1. Introduction Recently, there is an increased awareness on metabolic syndrome – a condition characterized by a group of metabolic risk factors in one person. They include abdominal obesity, atherogenic dyslipidemia, elevated blood pressure, insulin resistance, prothrombotic state & proinflammatory state. The dominant underlying risk factors appear to be abdominal obesity and insulin resistance. In addition, non-alcoholic fatty liver disease (NAFLD) is the most commonly associated “liver” manifestation of metabolic syndrome which can progress to advance liver disease (e.g. cirrhosis) with associated morbidity and mortality. Lifestyle therapies such as weight loss significantly improve all aspects of metabolic syndrome, as well as reducing progression of NAFLD and cardiovascular mortality. Walnut (Juglans regia L. seed) is one the most popular nuts consumed in the world. It is loaded in polyunsaturated fatty acids – linoleic acid (LA), oleic acid and α-linolenic acid (ALA), an ω3 fatty acid. It has been used since ancient times and epidemiological studies have revealed that incorporating walnuts in a healthy diet reduces the risk of cardiovascular diseases. Recent investigations reported that walnut diet improves the function of blood vessels and lower serum cholesterol.
  • Tannins: Current Knowledge of Food Sources, Intake, Bioavailability and Biological Effects

    Tannins: Current Knowledge of Food Sources, Intake, Bioavailability and Biological Effects

    S310 DOI 10.1002/mnfr.200900039 Mol. Nutr. Food Res. 2009, 53, S310 – S329 Review Tannins: Current knowledge of food sources, intake, bioavailability and biological effects Jos Serrano1, Riitta Puupponen-Pimi2, Andreas Dauer3, Anna-Marja Aura2 and Fulgencio Saura-Calixto4 1 Universidad Complutense de Madrid, Depto. Nutricin y Bromatologa I, Madrid, Spain 2 VTT Technical Research Center of Finland 3 Hexal AG, Holzkirchen, Germany 4 Consejo Superior de Investigaciones Cientficas, Instituto del Frio, Depto. Metabolismo y Nutricin, Madrid, Spain Tannins are a unique group of phenolic metabolites with molecular weights between 500 and 30000 Da, which are widely distributed in almost all plant foods and beverages. Proanthocyanidins and hydrolysable tannins are the two major groups of these bioactive compounds, but complex tannins containing structural elements of both groups and specific tannins in marine brown algae have also been described. Most literature data on food tannins refer only to oligomeric compounds that are extracted with aqueous-organic solvents, but a significant number of non-extractable tannins are usu- ally not mentioned in the literature. The biological effects of tannins usually depend on their grade of polymerisation and solubility. Highly polymerised tannins exhibit low bioaccessibility in the small intestine and low fermentability by colonic microflora. This review summarises a new approach to analysis of extractable and non-extractable tannins, major food sources, and effects of storage and processing on tannin content and bioavailability. Biological properties such as antioxidant, antimicro- bial and antiviral effects are also described. In addition, the role of tannins in diabetes mellitus has been discussed. Keywords: Bioavailability / Diet / Hydrolysable tannins / Proanthocyanidins / Tannins / Received: November 27, 2007; revised: January 25, 2009; accepted: February 9, 2009 1 Introduction weight having the ability to complex strongly with carbohy- drates and proteins [9].
  • Low FODMAP Food Chart Ibsdiets.Org

    Low FODMAP Food Chart Ibsdiets.Org

    Low FODMAP Food Chart IBSDiets.org Low FODMAP High FODMAP Vegetables and Legumes Bamboo shoots Garlic Bean sprouts Onions Broccoli (3/4 cup) Aparagus Cabbage, common and red (3/4 cup) Beans e.g. black, broad, kidney, lima, soya Carrots Cauliflower Celery (less than 5cm stalk) Cabbage, savoy Chick peas (1/4 cup max) Mange tout Corn (1/2 cob max) Mushrooms Courgette / Zucchini (65g) Peas Scallions / spring onions (white part) Cucumber Eggplant (1 cup) Green beans Green pepper (1/2 cup) Kale Lettuce e.g. Butter, iceberg, rocket Parsnip Potato Pumpkin Red peppers Scallions / spring onions (green part) Squash Sweet potato (1/2 cup) Tomatoes (1 small) Turnip (1/2 turnip) Fruit Bananas, unripe (1 medium) Apples Blueberries (1/4 cup) Apricot Cantaloupe (3/4 cup) Avocado Cranberry Bananas, ripe Clementine Blackberries Grapes Grapefruit Melons e.g. Honeydew, Galia (1/2 cup) Mango Kiwifruit (2 small) Peaches Lemon Pears Orange Plums Pineapple Raisins Raspberry (30 berries) Sultanas Rhubarb Watermelon Strawberry For up to date and extensive information go to www.IBSDiets.org Meat and Substitutes Beef Sausages (check ingredients) Chicken Processed meat (check ingredients) Lamb Pork Quorn mince Cold cuts e.g. Ham and turkey breast Breads, Cereals, Grains and Pasta Oats Barley Quinoa Bran Gluten free foods e.g. breads, pasta Cous cous Savory biscuits Gnocchi Buckwheat Granola Chips / crisps (plain) Muesli Cornflour Muffins Oatmeal (1/2 cup max) Rye Popcorn Semolina Pretzels Spelt Rice e.g. Basmati, brown, white Wheat foods e.g. Bread, cereal, pasta
  • A Comparison of the Anticancer Activities of Dietary Beta-Carotene, Canthaxanthin and Astaxanthin in Mice in Vivo

    A Comparison of the Anticancer Activities of Dietary Beta-Carotene, Canthaxanthin and Astaxanthin in Mice in Vivo

    1: Anticancer Res 1999 May-Jun;19(3A):1849-53 Related Articles, Books, LinkOut A comparison of the anticancer activities of dietary beta-carotene, canthaxanthin and astaxanthin in mice in vivo. Chew BP, Park JS, Wong MW, Wong TS. Department Animal Sciences, Washington State University, Pullman 99164-6320, USA. [email protected] The anticancer activities of beta-carotene, astaxanthin and canthaxanthin against the growth of mammary tumors were studied in female eight-wk-old BALB/c mice. The mice were fed a synthetic diet containing 0, 0.1 or 0.4% beta-carotene, astaxanthin or canthaxanthin. After 3 weeks, all mice were inoculated with 1 x 10(6) WAZ-2T tumor cells into the mammary fat pad. All animals were killed on 45 d after inoculation with the tumor cells. No carotenoids were detectable in the plasma or tumor tissues of unsupplemented mice. Concentrations of plasma astaxanthin (20 to 28 mumol/L) were greater (P < 0.05) than that of beta-carotene (0.1 to 0.2 mumol/L) and canthaxanthin (3 to 6 mmol/L). However, in tumor tissues, the concentration of canthaxanthin (4.9 to 6.0 nmol/g) was higher than that of beta-carotene (0.2 to 0.5 nmol/g) and astaxanthin (1.2 to 2.7 nmol/g). In general, all three carotenoids decreased mammary tumor volume. Mammary tumor growth inhibition by astaxanthin was dose-dependent and was higher than that of canthaxanthin and beta-carotene. Mice fed 0.4% beta-carotene or canthaxanthin did not show further increases in tumor growth inhibition compared to those fed 0.1% of each carotenoid.
  • Growing Raspberries & Blackberries

    Growing Raspberries & Blackberries

    Growing Raspberries Blackberries& in the Inland Northwest & Intermountain West by Danny L. Barney, Michael Colt, Jo Ann Robbins, and Maurice Wiese The authors Danny Barney, Extension Horticulturist and Superinten- dent of the University of Idaho Sandpoint Research & Extension Center Michael Colt, Extension Horticulturist at the UI Parma Research and Extension Center Jo Ann Robbins, Extension Educator in Blaine County Maurice Wiese, Plant Pathologist, UI Department of Plant, Soil, and Entomological Sciences © 1999 University of Idaho Contents How raspberries and blackberries grow ......... 3 Selecting and preparing your site................... 5 Designing your plots ..................................... 6 Plant and row spacing ............................. 6 Support................................................... 8 Trellis posts ........................................... 12 Selecting your plants .................................. 14 Planting ...................................................... 14 Caring for your berries ................................ 15 Irrigation............................................... 15 Fertilization........................................... 19 Weed control ........................................ 22 Winter protection ................................. 23 Pruning................................................. 24 Harvesting and storing your berries ........................................... 27 Controlling insect pests and diseases ........... 28 Insects and mites ................................... 28
  • Phenolics in Human Health

    Phenolics in Human Health

    International Journal of Chemical Engineering and Applications, Vol. 5, No. 5, October 2014 Phenolics in Human Health T. Ozcan, A. Akpinar-Bayizit, L. Yilmaz-Ersan, and B. Delikanli with proteins. The high antioxidant capacity makes Abstract—Recent research focuses on health benefits of polyphenols as an important key factor which is involved in phytochemicals, especially antioxidant and antimicrobial the chemical defense of plants against pathogens and properties of phenolic compounds, which is known to exert predators and in plant-plant interferences [9]. preventive activity against infectious and degenerative diseases, inflammation and allergies via antioxidant, antimicrobial and proteins/enzymes neutralization/modulation mechanisms. Phenolic compounds are reactive metabolites in a wide range of plant-derived foods and mainly divided in four groups: phenolic acids, flavonoids, stilbenes and tannins. They work as terminators of free radicals and chelators of metal ions that are capable of catalyzing lipid oxidation. Therefore, this review examines the functional properties of phenolics. Index Terms—Health, functional, phenolic compounds. I. INTRODUCTION In recent years, fruits and vegetables receive considerable interest depending on type, number, and mode of action of the different components, so called as “phytochemicals”, for their presumed role in the prevention of various chronic diseases including cancers and cardiovascular diseases. Plants are rich sources of functional dietary micronutrients, fibers and phytochemicals, such
  • Effect of Carotenoids on Aflatoxin B1 Synthesis by Aspergillus Flavus

    Effect of Carotenoids on Aflatoxin B1 Synthesis by Aspergillus Flavus

    Postharvest Pathology and Mycotoxins Effect of Carotenoids on Aflatoxin B1 Synthesis by Aspergillus flavus Robert A. Norton USDA, ARS, National Center for Agricultural Utilization Research, Bioactive Agents Research, 1815 N. University, Peoria, IL 61604. Accepted for publication 24 April 1997. ABSTRACT Norton, R. A. 1997. Effect of carotenoids on aflatoxin B1 synthesis by type; lutein was similar to a-carotene and zeaxanthin was similar to ~­ Aspergillus flavus. Phytopathology 87:814-821. carotene in inhibition. A mutant accumulating norsolorinic acid (NA), A. parasitiClis SRRC 162, incubated with a-carotene produced reduced levels Carotenes and xanthophylls occurring in yellow corn and related ter­ of both NA and aflatoxin, indicating that inhibition occurred before NA. penoids were tested for their effect on growth and aflatoxin B 1 produc­ Additional A. flavus strains tested against 50 Ilg/ml of ~-carotene had 89 tion by Aspergillus flavus NRRL 3357, using the suspended disc culture to 96% inhibition, which was significantly more sensitive than NRRL method. Aflatoxin synthesis was inhibited at concentrations of ~-caro­ 3357. A. parasiticus strains were less sensitive and generally had similar tene, lutein, and zeaxanthin comparable to those found in the horny en­ or lower inhibition than NRRL 3357. The results indicate that the pre­ dosperm of mature corn. Usually growth was not significantly affected. sence of carotenoids in endosperm may decrease the amount of aflatoxin Inhibition of aflatoxin biosynthesis was greater for compounds with an produced by A.flavus. a-ionone-type ring (a-carotene, lutein, or a-ionone) compared with com­ pounds with a ~-ionone ring. The presence of hydroxy groups on the rings Additional keywords: aflatoxin inhibition, ionones.
  • Chapter 1 Definitions and Classifications for Fruit and Vegetables

    Chapter 1 Definitions and Classifications for Fruit and Vegetables

    Chapter 1 Definitions and classifications for fruit and vegetables In the broadest sense, the botani- Botanical and culinary cal term vegetable refers to any plant, definitions edible or not, including trees, bushes, vines and vascular plants, and Botanical definitions distinguishes plant material from ani- Broadly, the botanical term fruit refers mal material and from inorganic to the mature ovary of a plant, matter. There are two slightly different including its seeds, covering and botanical definitions for the term any closely connected tissue, without vegetable as it relates to food. any consideration of whether these According to one, a vegetable is a are edible. As related to food, the plant cultivated for its edible part(s); IT botanical term fruit refers to the edible M according to the other, a vegetable is part of a plant that consists of the the edible part(s) of a plant, such as seeds and surrounding tissues. This the stems and stalk (celery), root includes fleshy fruits (such as blue- (carrot), tuber (potato), bulb (onion), berries, cantaloupe, poach, pumpkin, leaves (spinach, lettuce), flower (globe tomato) and dry fruits, where the artichoke), fruit (apple, cucumber, ripened ovary wall becomes papery, pumpkin, strawberries, tomato) or leathery, or woody as with cereal seeds (beans, peas). The latter grains, pulses (mature beans and definition includes fruits as a subset of peas) and nuts. vegetables. Definition of fruit and vegetables applicable in epidemiological studies, Fruit and vegetables Edible plant foods excluding
  • Carotenoids Up-Regulate Connexin43 Gene Expression Independent of Their Provitamin a Or Antioxidant Properties1

    Carotenoids Up-Regulate Connexin43 Gene Expression Independent of Their Provitamin a Or Antioxidant Properties1

    (CANCER RESEARCH 52, 5707-5712, October 15, 1992] Carotenoids Up-Regulate Connexin43 Gene Expression Independent of Their Provitamin A or Antioxidant Properties1 Li-Xin Zhang, Robert V. Cooney, and John S. Bertram2 Molecular Oncology Unit, Cancer Research Center of Hawaii. University of Hawaii, Honolulu, Hawaii 96813 ABSTRACT their antioxidant capabilities were not. Neither activity was associated with the provitamin status of the various carotenoids Epidemiological evidence and studies in whole animals and cell cul tested (16). ture have indicated that carotenoids have cancer chemopreventive ac Here, we explore the mechanism by which various caro tion. In mouse C3H10T1/2 cells, this activity is highly correlated with the ability of carotenoids to up-regulate gap junctional intercellular tenoids elevate junctional communication. Gap junctions are communication. Here, we report that in mouse cells, carotenoids in composed of transmembrane proteins called connexins, which crease the expression of connexM.ì,a gene that encodes a major gap form a family of proteins (17). One member of this family, junction protein. This effect appears unrelated to their provitamin A Cx43,3 is a major gap junctional protein in various mammalian or antioxidant properties, since carotenoids with and without provitamin cells including 10T1/2 cells (18). The data indicate that caro A activity increased levels of connexin43 mRNA and protein, whereas tenoids enhance gap junctional communication by increasing the antioxidants methyl-bixin and a-tocopherol were inactive. More the levels of Cx43 mRNA and protein. This effect appears over, the active carotenoid canthaxanthin did not induce the vitamin unrelated to their provitamin A activity or antioxidant proper A-inducible gene retinoic acid receptor-0.
  • Allergen Information

    Allergen Information

    Allergen Information Our products are produced in factories which handle nuts. Eggs Fish Milk (lactose) Peanuts Sesame Crustaceans Soya Nuts Cereals containing Gluten Sulphites Celery Mustard Lupin Molluscs Bread Italian (White) Bread 1 9-Grain Wheat Bread 1, 2, 3, 4, 5 9-Grain Honey Oat 1, 2, 3, 4, 5 Hearty Italian Bread 1 Italian Herb & Cheese 1 Flatbread 1, 4 Jalapeño Cheese Bread 1 Wrap (Tomato / Spinach) 1 Meat, Poultry, Seafood, Eggs and Veggie Patty Chicken Breast Teriyaki Glazed Chicken Breast 1 Chicken Tikka 1 Egg Omelette Pepperoni Salami Meatballs (in Marinara Sauce) 1 Sausage 1 Poached Egg 1, 3 Tuna (with Lite Mayonnaise) Veggie Patty^ 1 Chorizo Rotisserie-Style Chicken* Taco Beef Cheese & Vegetables Monterey Cheddar Cheese / Italian Hard Grated Cheese Processed Cheddar Cheese / Peppered Cheese Olives / Pickles Jalapeños Sweetcorn Guacamole Cucumber, Green Pepper, Lettuce , Tomato, Onion, Carrot Sauces & Condiments Barbecue Sauce Chipotle Southwest Sauce Honey Mustard Sauce Hot Chili Sauce Lite Mayonnaise Ranch Sauce Sweet Chili Sauce 1 Sweet Onion Sauce (contains poppy seeds) Tomato Ketchup Sriracha Sauce Caesar Sauce Salsa Marinara Sauce HP Brown Sauce 2. 3 Yellow Mustard Salad Cream Mango Chutney Salt / Pepper / Oregano Cookies**, Donuts & Muffins Chocolate Chunk Cookie ** 1 Double Chocolate Cookie ** 1 White Chip Macadamia Nut Cookie 14 1 Oatmeal Raisin Cookie ** 1, 4 Raspberry Cheesecake Cookie ** 1 Rainbow Cookie ** 1 Chocolate Doughnut ** 1 Sugared Doughnut ** 1 Blueberry Muffin ** 1 Rich Chocolate Muffin ** 1 Apricot
  • Identification of the 100 Richest Dietary Sources of Polyphenols: an Application of the Phenol-Explorer Database

    Identification of the 100 Richest Dietary Sources of Polyphenols: an Application of the Phenol-Explorer Database

    European Journal of Clinical Nutrition (2010) 64, S112–S120 & 2010 Macmillan Publishers Limited All rights reserved 0954-3007/10 www.nature.com/ejcn ORIGINAL ARTICLE Identification of the 100 richest dietary sources of polyphenols: an application of the Phenol-Explorer database JPe´rez-Jime´nez1,2, V Neveu1,2,FVos1,2 and A Scalbert1,2 1Clermont Universite´, Universite´ d’Auvergne, Unite´ de Nutrition Humaine, Saint-Genes-Champanelle, France and 2INRA, UMR 1019, UNH, CRNH Auvergne, Saint-Genes-Champanelle, France Background/Objectives: The diversity of the chemical structures of dietary polyphenols makes it difficult to estimate their total content in foods, and also to understand the role of polyphenols in health and the prevention of diseases. Global redox colorimetric assays have commonly been used to estimate the total polyphenol content in foods. However, these assays lack specificity. Contents of individual polyphenols have been determined by chromatography. These data, scattered in several hundred publications, have been compiled in the Phenol-Explorer database. The aim of this paper is to identify the 100 richest dietary sources of polyphenols using this database. Subjects/Methods: Advanced queries in the Phenol-Explorer database (www.phenol-explorer.eu) allowed retrieval of information on the content of 502 polyphenol glycosides, esters and aglycones in 452 foods. Total polyphenol content was calculated as the sum of the contents of all individual polyphenols. These content values were compared with the content of antioxidants estimated using the Folin assay method in the same foods. These values were also extracted from the same database. Amounts per serving were calculated using common serving sizes.
  • Ellagitannin–Lipid Interaction by HR-MAS NMR Spectroscopy

    Ellagitannin–Lipid Interaction by HR-MAS NMR Spectroscopy

    molecules Article Ellagitannin–Lipid Interaction by HR-MAS NMR Spectroscopy Valtteri Virtanen * , Susanna Räikkönen, Elina Puljula and Maarit Karonen Natural Chemistry Research Group, Department of Chemistry, University of Turku, FI-20014 Turku, Finland; [email protected] (S.R.); [email protected] (E.P.); maarit.karonen@utu.fi (M.K.) * Correspondence: vtjvir@utu.fi; Tel.: +358-29-450-3205 Abstract: Ellagitannins have antimicrobial activity, which might be related to their interactions with membrane lipids. We studied the interactions of 12 different ellagitannins and pentagalloylglucose with a lipid extract of Escherichia coli by high-resolution magic angle spinning NMR spectroscopy. The nuclear Overhauser effect was utilized to measure the cross relaxation rates between ellagitannin and lipid protons. The shifting of lipid signals in 1H NMR spectra of ellagitannin–lipid mixture due to ring current effect was also observed. The ellagitannins that showed interaction with lipids had clear structural similarities. All ellagitannins that had interactions with lipids had glucopy- ranose cores. In addition to the central polyol, the most important structural feature affecting the interaction seemed to be the structural flexibility of the ellagitannin. Even dimeric and trimeric ellagitannins could penetrate to the lipid bilayers if their structures were flexible with free galloyl and hexahydroxydiphenoyl groups. Keywords: E. coli; HR-MAS-NMR; interaction; lipid membrane; tannins; UPLC-DAD-MS Citation: Virtanen, V.; Räikkönen, S.; Puljula, E.; Karonen, M. 1. Introduction Ellagitannin–Lipid Interaction by HR-MAS NMR Spectroscopy. Tannins are a group of specialized plant metabolites, which, when included in the di- Molecules 2021, 26, 373. etary feed of ruminants, have been shown to induce many beneficial effects such as increas- https://doi.org/10.3390/ ing their effective amino acid absorption, lowering their methane production, and acting as molecules26020373 anthelmintics [1–6].