Pressurized liquid extraction of oak leaf polyphenols: Solvent selection via Hansen parameters, antioxidant evaluation and monoamine-oxidase-a inhibition analysis.

This study focuses on the extraction of bioactive compounds from Quercus sideroxyla Bonpl., leaves which have been shown to possess health benefits. The extraction process was done using pressurized liquid extraction (PLE), which is efficient and preserves heat-sensitive compounds.

Foliar Application of CaCO-Rich Industrial Residues on 'Shiraz' Vines Improves the Composition of Phenolic Compounds in Grapes and Aged Wine.

The quality of wine grapes and wine depends on their content of phenolic compounds. Under commercial conditions, the phenolic maturity of grapes is mostly achieved by applying abscisic acid analogues. Some Ca forms represent a cost-effective alternative for these compounds.

Gastrointestinal metabolism and bioaccessibility of selected anthocyanins isolated from commonly consumed fruits.

There is uncertainty about the identity of digestive metabolites of anthocyanins because many are naturally present in foods and/or are formed from other phenolic compounds during the digestive process. Studies using pure anthocyanins are needed to clarify this uncertainty. In this study, selected anthocyanins were purified from common fruits and individually subjected to gastric and small intestinal digestion in vitro to determine their stability, metabolites generated and bioaccessibility.

Metabolomic analysis and physical attributes of ripe fruits from Mexican Creole (Persea americana var. Drymifolia) and 'Hass' avocados.

The physicochemical properties, including nutrient and bioactive compound compositions, in fruit of four creole avocados (CA) from Mexico were determined and compared with those of 'Hass' fruit. 'Hass' pulp and some CA pulps contained similar concentrations of lutein, chlorophyll a, β-sitosterol and α-tocopherol. CA pulp contained 3.

Bioaccessibility of fat-soluble bioactive compounds (FSBC) from avocado fruit as affected by ripening and FSBC composition in the food matrix.

Dried fruit pulp and oil from avocado fruit (Persea americana, Cv Hass) at five different ripening stages were digested in vitro to determine the bioaccessibility of several fat-soluble bioactive compounds (FSBC). Viscosity, particle size, ζ-potential and lipolysis were evaluated and related to the bioaccessibility of the tested compounds. Fatty acids were more bioaccessible than carotenoids and tocopherols.

Relationship between the firmness of Golden Delicious apples and the physicochemical characteristics of the fruits and their pectin during development and ripening.

Firmness at harvest determines the postharvest storability and quality of apples. The climate change has altered the physiological processes of fruits and the reliability of ripening indicators typically used to determine the harvest time, compromising fruit firmness. In this study, 'Golden Delicious' apples were harvested at several developmental/ripening stages (107, 122, 137, 152 and 167 days after full bloom, DAFB) and evaluated for physicochemical attributes, which were correlated with fruit firmness.

Comparative study of the banana pulp browning process of 'Giant Dwarf' and FHIA-23 during fruit ripening based on image analysis and the polyphenol oxidase and peroxidase biochemical properties.

This work presents a novel method to associate the polyphenol oxidase (PPO) and the peroxidase (POD) activities with the ripening-mediated color changes in banana peel and pulp by computational image analysis. The method was used to follow up the de-greening of peel and browning of homogenized pulp from 'Giant Dwarf' (GD: Musa AAA, subgroup Cavendish) and FHIA-23 (tetraploid hybrid, AAAA) banana cultivars. In both cultivars, the color changes of peel during the ripening process clearly showed four stages, which were used to group the fruit into ripening stages.

Identification and Functional Characterization of a Fructooligosaccharides-Forming Enzyme from Aspergillus aculeatus.

Although fructosyltransferases from Aspergillus aculeatus have received a considerable interest for the prebiotics industry, their amino acid sequences and structural features remain unknown. This study sequenced and characterized a fructosyltransferase from A. aculeatus (AcFT) isolated by heat treatment of Pectinex Ultra SP-L.

Effect of the perforation level of recycled-LDPE bags on the modification of the atmosphere development, bioactive compounds content, and other qualities of Jalapeño peppers during storage.

The impact of modified atmosphere packaging on the content of selected bioactive compounds and other quality attributes of Jalapeño peppers has not been well studied. In this study, Jalapeño peppers were packed in low-cost bags (composed of recycled-LDPE) that had been perforated at several levels (0-4 holes). Packages were stored at 7 °C for 6 weeks.

The effect of ripening, heat processing and frozen storage on the in vitro bioaccessibility of capsaicin and dihydrocapsaicin from Jalapeño peppers in absence and presence of two dietary fat types.

To date, there is no information in the literature regarding the bioaccessibility of capsaicinoids from natural sources. The effect of ripening and heat-processing on the in vitro bioaccessibility of capsaicin and dihydrocapsaicin was studied in the absence and presence of two dietary fat types. The capsaicinoid bioaccessibility was also studied during the frozen storage of peppers for 6 months.

Effect of ripening and heat processing on the physicochemical and rheological properties of pepper pectins.

Water-, chelator-, and alkali-soluble pectins were isolated from raw and heat-processed Jalapeño peppers (green and red) and their physiochemical and rheological properties were determined. The yield, tristimulus color, degree of methyl esterification, monosaccharide composition, molecular weights distribution, and protein content depended on ripening and heat processing. The viscosity properties of pectins were independent of ripening.

Antioxidant activity and content of chlorophylls and carotenoids in raw and heat-processed Jalapeño peppers at intermediate stages of ripening.

Jalapeño peppers at intermediate ripening stages (IRS) are typically discarded at the packinghouse because they are not demanded for fresh consumption or industrial processing. These peppers have been scarcely studied in terms of pigment composition and bioactivity. In this study, the profile of pigments (carotenoids and chlorophylls) and antioxidant activity were determined in raw and heat-processed Jalapeño peppers at three IRS (brown, 50% red, and 75% red).

Effect of ripening, heat processing, and fat type on the micellarization of pigments from jalapeño peppers.

Raw and heat-processed (boiled and grilled) jalapeño peppers at three intermediate ripening stages (brown, 50% red, and 75% red) were digested in vitro without fat and in the presence of soybean oil (SO) or beef tallow (BT), and the micellarization of their lipid soluble pigments (LSP) was measured. The micelles from digestions with brown, 50% red, and 75% red peppers contained up to 27, 35, and 29 different LSP, respectively. Boiling and grilling decreased the micellarization of LSP from brown peppers, whereas the opposite was observed with 75% red peppers.

Physical attributes and chemical composition of organic strawberry fruit (Fragaria x ananassa Duch, Cv. Albion) at six stages of ripening.

Organic strawberry fruits (Cv. 'Albion') were harvested at six different ripening stages and evaluated for physical and chemical parameters. Biometrical characteristics and moisture content did not change significantly during ripening.

Effect of heat processing on the profile of pigments and antioxidant capacity of green and red jalapeño peppers.

Raw and heat-processed jalapeño peppers (green and red) were evaluated for their pigment profile and antioxidant capacity. Sixty-seven pigments were separated and characterized by HPLC-DAD-MS, including carotenoids (isomers and esters), chlorophylls, and pheophytins. The distinctive characteristics of this pepper genotype were the presence of antheraxanthin monoesters, zeaxanthin monoesters, mutatoxanthin diesters, and a higher content of free capsanthin relative to the mono- and diesterified forms.