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In the present study, the relationship between the phenolic counts, chemical composition, and biological activities of two Mentha species (Mentha rotundifolia (MR) and Mentha pulegium (MP)) was analyzed. The characterization of the action mode against pathogenic bacteria and the inhibition of spore germination of two fungal species using prepared methanolic extracts were studied here for the first time. The obtained data highlighted the presence of positive correlation between the secondary metabolites contents and the biological activities of the investigated extracts. In fact, HPLC analysis showed that the major components in both the extracts were eriocitrin and rosmarinic acid (25 and 20 mg/ml and 12 and 8 mg/ml in methanolic extracts of MR and MP, respectively). Moreover, the MR extract was rich in polyphenols and presents the highest antioxidant activity than MP ones. In addition, both extracts possess an antimicrobial activity against four Gram-positive and five Gram-negative bacteria and one yeast species (Candida albicans) and were able to inhibit the spore germination of two fungi species (Aspergillus niger and Aspergillus flavus). But, the significant activity was observed in the presence of MR methanolic extract. The effect of time on cell integrity of E. coli and L. monocytogenes determined by time-kill and bacteriolysis assays showed that the MR extract had a rapid bacteriolytic effect compared to the MP extract, and their capacities were significant against Gram-negative bacteria than positive ones. Based on the obtained data, it can be concluded that Saudi Mentha species have high pharmacological and industrial importance and they can be used in preparation of food or drugs.

Distillation by-products of peppermint have not been considered for the valorization of bioactive compounds. In this study, by-products of peppermint after hydrodistillation, hydrosol and distilled leaves, were investigated followed by the most effective fraction was incorporated into ice cream formulations in order to improve the health promoting effects including antioxidant and α-glucosidase inhibition capacities of the ice creams. Distilled leaves of peppermint were subjected to sequential extraction by ethyl acetate and ethanol. HPLC analyses of eriocitrin and total phenolic analysis indicated that hydrosol contained significant amount of phenolics after 2 h hydrodistillation. Extending hydrodistillation from 1 to 2 h had insignificant effects on phenolic content. Distilled leaves of peppermint had extract yield of 7.39 and 7.19 g/100 mL in 1 and 2 h ethyl acetate extraction, respectively. The predominant phenolic of peppermint (eriocitrin) was 917.5 mg/L in hydrosol after 1 h distillation. Four h distillation of peppermint resulted in decrease in the amount of eriocitrin, however, hydrosol contained valuable amount of phenolics (840.1 mg/L). Hydrosols displayed higher antioxidant capacity in all tested methods than distilled leaves. Hydrosols, at equal amount of phenolics, had higher α-glucosidase inhibition capacity (5.92 µg/mL) than ethyl acetate extract (14.62 µg/mL) and ethanol extract (17.04 µg/mL) of deodorized leaves. Hydrosols were spray dried with the aid of maltodextrin in order to increase drying yield and incorporate the spray dried hydrosol (SDH) into ice cream formulations. Among others, ice cream incorporated with 0.5% of SDH was accepted by the panelists without damaging sensorial properties of ice cream.

Juices from nine new late-season triploid mandarins (Tania-46 (1), Tania-47 (2), Omet (3), Albir (4), Tania-48 (5), Tania-43 (6), Tania-44 (7), Coral (8), and Matiz (9), and from their parents were analyzed for mainly internal quality attributes, vitamin C, total phenolics, flavonoids, phenolic, and organic acids. Antioxidant activity was measured by three methods, the DPPH free radical-scavenging assay, ferric reducing antioxidant power (FRAP) test, and ABTS analysis. All the new hybrids exhibited high internal and nutritional quality which may be considerate rich sources of phytochemicals. Among the nine varieties, Tania-48 hybrid was shown to be the richest in vitamin C, flavanones (hesperidin, eriocitrin, and neoeriocitrin), polymethoxyflavones, and malic and succinic acids. Furthermore, the juice of this new triploid hybrid displayed high antioxidant capacity which may make it important for human diet as a source of health-promoting components. On the other hand, Tania-44, Tania-48, and Tania-43 fruit juices exhibited greater content of eriocitrin and neoeriocitrin than the others.

Following a request from the European Commission, the Panel on Additives and Products or Substances used in Animal Feed (FEEDAP) was asked to deliver a scientific opinion on the safety and efficacy of an aqueous extract of Citrus limon (L.) Osbeck (lemon extract) when used as a sensory additive in feed for all animal species. The FEEDAP Panel concluded that the additive under assessment is safe for all animal species up to the maximum proposed use levels of 1,000 mg/kg complete feed and 250 mg/kg water for drinking. No concerns for consumers were identified following the use of lemon extract up to the highest safe level in feed. The additive should be considered a skin and eye irritant, and a potential corrosive. The use of the extract in animal feed under the proposed conditions was not expected to pose a risk for the environment. Lemon extract was recognised to flavour food. Since its function in feed would be essentially the same as that in food, no further demonstration of efficacy was considered necessary.

Eriocitrin is a flavanone glycoside which exists in lemon or lime citrus fruits. It exhibits antioxidant, anti-cancer and anti-allergy activities. β-casein is important protein in bovine milk, under appropriate conditions, it can form stable micelle like structures in aqueous solution, which is beneficial to the nutritional ingredient transportation in body. In this work, the interaction mechanisms of eriocitrin with β-casein under physiological conditions (pH = 7.4) were investigated by utilizing multi-spectroscopic techniques and molecular docking methods. The endogenous fluorescence of β-casein was quenched by the interaction with eriocitrin and the quenching mode was static quenching. The interaction of eriocitrin with β-casein was a spontaneous reaction principally driven by hydrophobic interaction. At 310 K, the binding constant was equal to 6.68 × 105 L mol−1 and the number of binding sites was approximately equal to 1. The changes of β-casein conformation were confirmed by FTIR, circular dichroism spectroscopy and synchronous fluorescence spectroscopy. Moreover, molecular docking studies illustrated the most possible binding position of eriocitrin on β-casein.

Eriocitrin is a flavonoid that is isolated from orange peel. Resveratrol is a polyphenol compound, which is present in various fruits, such as grapes. The aim of the present study was to investigate both in vitro and in vivo anti-inflammatory effects of eriocitrin combined with resveratrol using lipopolysaccharide (LPS)-induced RAW264.7 cells and a mouse model of ear edema. The results showed that eriocitrin combined with resveratrol strongly inhibited LPS-induced secretion of nitric oxide (NO), tumor necrosis factor-α (TNF-α), and Interleukin-1β (IL-1β). Moreover, Eriocitrin combined with resveratrol potently inhibited nuclear factor-κB (NF-κB), phosphor-STAT3, and phosphor-AKT, which was accompanied by inhibition of phosphorylation in mitogen-activated protein kinase (MAPK) signaling pathways. Treatment with eriocitrin combined with resveratrol alleviated edema and subcutaneous tissue inflammation caused by 12-O-tetradecanoylphorbol-13-acetate (TPA) in vivo. This study also demonstrated that treatment with eriocitrin and resveratrol decreased the levels of the pro-inflammatory cytokines TNF-α and IL-1β. The results of the present study indicate that eriocitrin combined with resveratrol effectively inhibits inflammatory responses both in vitro and in vivo.

Lemon fruits are well-known for their economic, nutrition and health values. In this study, the maturity degree, phenolic compounds and antioxidant capacity of Eureka lemon [Citrus limon (L.) Burm. f.] fruits harvested at different months of the year were investigated. We found that the fruits harvested in November outperformed others in terms of weight, total sugar and soluble solid content (SSC). The ρ-coumaric acid, ferulic acid, eriocitrin and hesperidin were the predominant phenolic compounds in lemon fruits. The highest total phenolic content (TPC, 3.49 ± 0.05 mg GAE g−1 FW), total flavonoid content (TFC, 1.46 ± 0.05 mg RE g−1 FW), sum of individual phenolic acids content (269.36 μg g−1 FW) and their antioxidant potency composite (APC) index (100.00%) were found in the pulps of April fruits. The maximum of sum of individual flavonoids content (3098.42 μg g−1 FW) exhibited in August. For the peels, the highest TFC (6.35 ± 0.24 mg RE g−1 FW) and APC (95.14%) appeared in April fruits, while the highest TPC (7.96 ± 0.17 mg GAE g−1 FW) and sum of individual flavonoids content (9003.91 μg g−1 FW) occurred in the August. However, the maximum of sum of individual phenolic acids content (769.28 μg g−1 FW) was detected in June fruits. We also found that soluble solid content (SSC) of the pulps of lemon fruits were negatively correlated with their TPC and APC. TPC also decreased with the increase in SSC of peels. Most importantly, our study indicated that the contents of phenolic compounds and antioxidant activity of lemon fruits varied significantly with their maturity degrees depending on different harvest time, and this information is essential for a better use of different lemons fruits resources.

The intake of hesperidin-rich sources, mostly found in orange juice, can decrease cardiometabolic risk, potentially linked to the gut microbial phase-II hesperetin derivatives. However, the low hesperidin solubility hampers its bioavailability and microbial metabolism, yielding a high inter-individual variability (high vs. low-producers) that prevents consistent health-related evidence. Contrarily, the human metabolism of (lemon) eriocitrin is hardly known. We hypothesize that the higher solubility of (lemon) eriocitrin vs. (orange) hesperidin might yield more bioavailable metabolites than hesperidin. A randomized-crossover human pharmacokinetic study (n = 16) compared the bioavailability and metabolism of flavanones from lemon and orange extracts and postprandial changes in oxidative, inflammatory, and metabolic markers after a high-fat-high-sugars meal. A total of 17 phase-II flavanone-derived metabolites were identified. No significant biomarker changes were observed. Plasma and urinary concentrations of all metabolites, including hesperetin metabolites, were higher after lemon extract intake. Total plasma metabolites showed significantly mean lower Tmax (6.0 ± 0.4 vs. 8.0 ± 0.5 h) and higher Cmax and AUC values after lemon extract intake. We provide new insights on hesperetin-eriodictyol interconversion and naringenin formation from hesperidin in humans. Our results suggest that regular consumption of a soluble and eco-friendly eriocitrin-rich lemon extract could provide a circulating concentration metabolites threshold to exert health benefits, even in the so-called low-producers.

Following the analysis of terpenes present in new lemon and grapefruit “IntegroPectin” pectins obtained via the hydrodynamic cavitation of industrial lemon and grapefruit processing waste, the HPLC‐MS analysis of flavonoid and other phenolic compounds reveals the presence of eriocitrin, naringin, hesperidin and kaempferol typical of the respective citrus fruits. The pectic fibers rich in rhamnogalacturonan‐I regions act as chemical sponges adsorbing and concentrating at their outer surface highly bioactive citrus flavonoids and terpenes. These findings, together with the unique molecular structure of these new whole citrus pectins, provide preliminary insight into the broad‐scope biological activity of these new biomaterials. Numerous new biomedical applications are anticipated, including likely use in the prevention and treatment of microbial infections and neurodegenerative disease., Molecular synergy in action, IntegroPectin! The pectic fibers rich in rhamnogalacturonan‐I regions of lemon and grapefruit “IntegroPectin” pectins obtained via the hydrodynamic cavitation of industrial lemon and grapefruit processing waste, adsorb and concentrate at their outer surface highly bioactive citrus flavonoids and terpenes. Flavonoid compounds include eriocitrin, naringin, hesperidin and kaempferol typical of the respective citrus fruits.

Recently, several studies have highlighted the role of Citrus flavanones in counteracting oxidative stress and inflammatory response in bowel diseases. The aim of study was to identify the most promising Citrus flavanones by a preliminary antioxidant and anti-inflammatory screening by in vitro cell-free assays, and then to mix the most powerful ones in equimolar ratio in order to investigate a potential synergistic activity. The obtained flavanones mix (FM) was then subjected to in vitro simulated digestion to evaluate the availability of the parent compounds at the intestinal level. Finally, the anti-inflammatory activity was investigated on a Caco-2 cell-based model stimulated with interleukin (IL)-1&beta, FM showed stronger antioxidant and anti-inflammatory activity with respect to the single flavanones, demonstrating the occurrence of synergistic activity. The LC-DAD-ESI-MS/MS analysis of gastric and duodenal digested FM (DFM) showed that all compounds remained unchanged at the end of digestion. As proof, a superimposable behavior was observed between FM and DFM in the anti-inflammatory assay carried out on Caco-2 cells. Indeed, it was observed that both FM and DFM decreased the IL-6, IL-8, and nitric oxide (NO) release similarly to the reference anti-inflammatory drug dexamethasone.

Salicylic acid and jasmonic acid are two important plant hormones that trigger the plant defense responses and regulate the accumulation of bioactive compounds in plants. In the present study, the effects of salicylic acid (SA) and methyl jasmonate (MeJA) on flavonoid and carotenoid accumulation were investigated in the juice sacs of Satsuma mandarin in vitro. The results showed that SA treatment was effective to enhance the contents of eriocitrin, narirutin, poncirin, and &beta, cryptoxanthin in the juice sacs (p &lt, 0.05). In contrast, the MeJA treatment inhibited flavonoid and carotenoid accumulation in the juice sacs (p &lt, 0.05). Gene expression results showed that the changes of flavonoid and carotenoid contents in the SA and MeJA treatments were highly regulated at the transcriptional level. In addition, a transcriptional factor CitWRKY70 was identified in the microarray analysis, which was induced by the SA treatment, while suppressed by the MeJA treatment. In the SA and MeJA treatments, the change in the expression of CitWRKY70 was consistent with that of flavonoid and carotenoid biosynthetic key genes. These results indicated that CitWRKY70 might be involved in the regulation of flavonoid and carotenoid accumulation in response to SA and MeJA treatments in the juice sacs of citrus fruit.

Spearmint (Mentha spicata L.) and peppermint (Mentha piperita L.) have important biological activities. They are commonly consumed as herbal teas. This study was designed to produce ready to drink iced teas rich in bioactive compounds by using microencapsulated spearmint and peppermint extracts. Pressurized hot water extracts of spearmint and peppermint were processed into microencapsulated powders using spray drying. Iced teas were produced by using the microencapsulated extracts, sucrose and citric acid. In addition, the effects of the use of microencapsulated lemon extract (MLE) instead of citric acid were studied to evaluate the potential application of MLE on iced tea production. Total phenolic content (TPC) of iced teas ranged between 27.37 and 46.31 mg gallic acid equivalents/100 mL. Antioxidant capacities (as EC50 and Trolox equivalent) of iced teas were between 389–481 mL/g DPPH and 55.33–80.88 mg Trolox equivalents/100 mL. The main phenolic compound was rosmarinic acid in spearmint iced teas, whereas eriocitrin was the main phenolic in peppermint iced teas. MLE usage increased TPCs, antioxidant activities and eriocitrin contents of iced teas. HPLC analysis showed hydrolysis of sucrose to invert sugar (fructose and glucose) during the production of the iced teas. Carvone amount (0.30–0.32 mg/100 mL) in spearmint iced teas and sum of menthol, menthone and methyl acetate (6.51–6.75 mg/100 mL) in peppermint iced teas were measured by GC–FID. The sensory results showed that no significant differences were between iced teas with citric acid and iced teas with MLE. Peppermint iced teas were characterized by nasal and oral cooling sensations.

The effects of preharvest treatments with 0.1 mM methyl jasmonate (MeJA) and 0.5 mM salicylic acid (SA) on quality parameters of lemon fruit and their relationship with antioxidant systems, gene expression and bioactive compounds at harvest and during cold storage were evaluated. Results showed that total antioxidant activity, total phenolic content and the major individual phenolics (hesperidin and eriocitrin) were always higher in treated fruit than in controls. The activity of the antioxidant enzymes catalase, peroxidase and ascorbate peroxidase was also increased at harvest by SA and MeJA treatments, especially the last enzyme, for which the expression of its codifying gene was also enhanced. In addition, treated fruit had lower weight and firmness losses, respiration rate and production of ethylene than controls. Moreover, sugars and organic acids were maintained at higher concentration in flavedo and juice as a consequence of preharvest SA and MeJA treatments, showing an effect on maintaining fruit quality properties.

Made available in DSpace on 2021-06-25T10:18:11Z (GMT). No. of bitstreams: 0 Previous issue date: 2020-01-01 Eriocitrin is a citrus flavonoid with a high capacity to reduce the oxidative stress related to metabolic disorders and obesity. We assessed the effects of low doses of eriocitrin on the oxidative stress, inflammation, and metabolism of glucose and lipids of high-fat diet (HFD)-fed obese mice. Fifty male C57BL/6J mice were randomly assigned into five groups (n 10). The mice were fed an HFD (45 % kcal from fat, i.e. lard) for 4 weeks for obesity induction. After this period, the mice continued receiving the same HFD, but supplemented with eriocitrin at 10, 25 or 100 mg/kg body weight (bw) for an additional 4 weeks. Control groups were fed with standard diet (10 % kcal of fat, i.e. soy oil) or with HFD without eriocitrin, for eight consecutive weeks. At the end of the study, mice supplemented with eriocitrin showed lower levels of blood serum glucose and blood and liver triacylglycerols (P < 0â.05). There was also improved levels of insulin, HOMA-IR, total-cholesterol, resistin and lipid peroxidation in the supplemented mice. It was concluded that the 25 mg dose of eriocitrin improved all the parameters studied and had positive effects on oxidative stress, systemic inflammation and metabolism of lipids and glucose in general. Laboratory of Nutrition School of Pharmaceutical Sciences Sao Paulo State University-UNESP U.S. Horticultural Research Laboratory Agricultural Research Service Usda, 1401 South Rock Road/Port Fierce Laboratory of Pathology School of Dentistry Unesp Sao Paulo State University Laboratory of Nutrition School of Pharmaceutical Sciences Sao Paulo State University-UNESP Laboratory of Pathology School of Dentistry Unesp Sao Paulo State University

Processing citrus fruits into juice generates large amounts of by-products, mainly pomaces. This study aimed to perform a comprehensive analysis of the composition in phenolic compounds, carotenoids, and volatile organic compounds (VOCs) of juices and pomaces of four citrus fruits from Southern Italy, i.e., mandarin, lemon, orange, and bergamot. Juices were produced by squeezing the fruits into an electrical juicer, whereas pomaces were obtained as by-products of the juice extraction. The phytochemical content of the samples was studied by targeted LC and GC approaches. Results indicated that lemon provided the juice with the greatest phenolic content. It was abundant in eriocitrin (90.9 ± 10.8 mg kg−1 FW), isorhamnetin 3-O-rutinoside (47.3 ± 8.03 mg kg−1 FW), and rutin (78.9 ± 14.5 mg kg−1 FW). Likewise, lemon pomace was the richest in phenolics, mostly narirutin (130 ± 14.7 mg kg−1 FW). As regards carotenoids, mandarin and orange pomaces were equally (p > 0.05) prominent sources of the compounds, providing primarily lutein and β-cryptoxanthin. The phytochemical profile of lemon and mandarin pomaces was unknown up to date. Bergamot accumulated great amounts of VOCs. In particular, bergamot juice was rich in monoterpenes, e.g., α-pinene (375 ± 62.7 mg kg−1 FW) and γ-terpinene (551 ± 67 mg kg−1 FW). The study investigated for the first time the carotenoid and VOCs profiles of bergamot products, and of mandarin and lemon pomaces. Since, citrus pomaces contained great amounts of phytochemicals, they should find new applications in the food and cosmetic industries.

Citrus fruits are known for their phytochemical constituents with antioxidant activity. Seven cultivars of citrus fruits were evaluated for ascorbic acid, total phenolics, total flavonoids and total carotenoids (expressed as β-carotene µg mL-1) as well as determining the presence of flavanones. We also assessed the reduction potential via free radical, DPPH•, of fruit juice and extracts of carotenoids and flavanones after isolation. Lemon contained the highest content of ascorbic acid (237.0±14.72 mg AA 100 mL-1) and the lowest content of total phenolics (453.8±28.27 mg gallic acid 10 mL-1). Ponkan tangerine obtained significantly the highest content of total carotenoids (7.665±1.290 mg β-carotene mL-1) and of total flavonoids (128.5±16.95 mg rutin mL-1). The EC50 was greater for 'Murcott' tangor. Of the five different types of flavanones evaluated in this study (eriocitrin, naringin, hesperidin, neohesperidin and poncirin), only hesperidin was present in all the fruits.

Changes in contents of sugars, organic acids, limonoids, phenolics contents, and antioxidant capacities of lemon slices dried at different temperatures were evaluated. Air drying (AD) promoted losses of sugars, citric acid, ascorbic acid, extractable phenolics (EPs), and non-extractable phenolics (NEPs), while it introduced an increase in limonoids. Phenolics of lemon were mainly presented in their extractable form. Hesperidin and eriocitrin were the main EPs; protocatechuic acid and poncirin were the predominant NEPs. The decrease in extractable phenolic acid, EP, and NEP content in lemon is lower at low drying temperatures, while the increase in non-extractable phenolic acid content is higher at high drying temperatures. The antioxidant capacity of EP was higher than that of NEP. Phenolics contributed to antioxidant capacities of lemon slices, and flavonoids were the main contributors among phenolics. Considering limonoids contents and the high levels of EP, NEP, and antioxidant capacities, AD at 60 °C could be an appreciate treatment for dehydrating lemon slices.

The study reports the in vitro antihyperglycemic potential of Bamboo seed rice/BSR, a brown rice from Bambusa arundinacea species in comparison to a traditional Indian brown rice - Garudan samba/GS from Oryza sativa species using an integrated approach. Untargeted phenolic profiling using Q-TOF-LC-MS/MS confirmed sixty-three phenolic metabolites in BSR and thirty-nine in GS. The most abundant phenolics in BSR and GS were gallic acid, 4-hydroxybenzaldehyde, caffeic acid 4-O-glucoside and p-coumaric acid. Additionally, eriocitrin was abundant in BSR and cirsimaritin in GS. Predicted glycemic index determined using an in vitro starch digestibility technique indicated BSR to be a low GI variety and GS a moderate GI variety. In terms of antihyperglycemic enzyme inhibitory potential, BSR exhibited better α-amylase inhibition, whereas GS exhibited greater inhibition of dipeptidyl peptidase IV. This was further confirmed using molecular docking techniques which revealed that eriocitrin and cirsimaritin were strong inhibitors of α-amylase and DPP IV enzymes. The study thus revealed brown rice varieties from both Bambusa sp. and Oryza sp. as healthier options to white rice in the dietary management of diabetes and as good sources of several bioactive phenolic compounds.

The objective of this study was to provide more essential data about the bioactive, aromatic volatile composition and sensory properties of lemon seed oils to possibly establish new application areas of this unexplored new oil. Furthermore, cold pressing and hexane extraction were compared. Catechin, eriocitrin, rutin, naringin, naringenin, hesperidin, neohesperidin and kaempherol as flavonoids, and gallic, syringic, tr-ferulic, rosmaniric and tr-2-hydrocinnamic acids as phenolic acids were quantified in the oils. Naringin, gallic and syringic acids were significantly higher in the cold-pressed sample. Around 30 different aromatic volatiles were identified in both samples, and, for the majority, the concentrations were higher in the cold-pressed sample. It was observed that lemon seed oil is very aromatic, mostly characterized by citrus, herbal, terpenic, woody, and floral aroma descriptors. A panel evaluated the oils for sensory properties with 13 different definition terms (clarity, lemon peel, roasted, raw vegetable, grassy, bitter, astringent, waxy, nutty, fatty, spicy and throat-catching). The oil was defined as very bitter, astringent, spicy and throat-catching. In conclusion, lemon seed oil was found unsuitable for direct edible use, but might be preferable for its unique aroma and bioactive components for functional food, pharmaceutical and cosmetic applications.

Citrus fruits are a rich source of bio-functional compounds with various and well-proven health properties. We focused our attention on an ancient Mediterranean species, Citrus lumia Risso. The aim of this work was to investigate the polyphenol content and biological activities of C. lumia albedo extract by cell-free and cell-based assays. Fifteen polyphenols were quantified by LC-DAD-FLD analysis (flavonoids 89.34% and phenolic acids 10.66%) with eriocitrin and hesperidin as major components (52.81% and 31.31%, respectively). These results were corroborated also by micromorphological observations, which showed clusters of needle-shaped crystals of hesperidin highlighted by TBO staining. C. lumia albedo extract revealed marked antioxidant and free radical scavenging properties, and a significant cytoprotective activity on t-BOOH-treated lymphocytes. Results indicate that C. lumia albedo extract could be exploited as an antioxidant source, suggesting the use of albedo, currently considered a by-product, as a valuable raw material for nutraceutical employments.

Obesity and oxidative damage are two important risk factors associated closely with metabolic syndrome. Utilization of functional food ingredients is considered as a feasible way to tackle these challenges. In the present study, eight representative species of citrus peel extracts (CPEs) were evaluated and compared for their flavonoid profiles, antioxidant activities, and pancreatic lipase (PL) inhibitory capacities and mechanisms. Results indicated that hesperidin, naringin, neohesperidin, narirutin and eriocitrin were the five major flavonoids in CPEs, among which hesperidin was the main active PL inhibitor. Moreover, hesperidin could interact with PL by hydrogen bonds and van der Waals forces, and the interaction would not obviously change the secondary structure of PL. Overall, ponkan peel extract, having the strongest overall antioxidant activity, the highest content of hesperidin and total phenolic compounds among all tested CPEs, is a promising natural ingredient to scavenge free radicals and manage obesity.

Phenolics and essential oil of peppermint were obtained by pressurized hot water extraction (PHWE). The best extraction conditions were found to be 130 °C for temperature, 10 min for extraction time, and 3 cycles for extraction number. There were no statistically significant differences between 130 and 160 °C in terms of essential oil content. Total phenolic contents (TPC) of the extracts were higher at 160 °C than that of 130 °C. However, further HPLC analysis of the extracts revealed that hydrolysis and/or decomposition of phenolics were observed in the extracts obtained at 160 °C. The main phenolic of peppermint was determined as eriocitrin by HPLC–DAD, while menthol was the dominant component in essential oil fraction of peppermint by GC-FID. The present study demonstrated that PHWE was a suitable technique for simultaneous extraction of phenolics and essential oil from peppermint. The technique might be used as an analytical extraction tool for determination of phenolics and essential oil. Moreover, the extracts of PHWE could directly be evaluated for the enrichment of liquid food formulations or be transformed into solid form by suitable techniques such as spray drying for easy storage and subsequent enrichment of food products. © 2018, Association of Food Scientists & Technologists (India)., National Council for Scientific Research, Acknowledgements This project has been financially supported by the Scientific and Research Council of Turkey (TUBITAK) under the Project Number of 113O471.

The lime industry is generating more waste due to the increasing demand of juice. In this study, extractable and non-extractable phenolics in the Gallega lime waste, dried at different temperatures were determined and their antioxidant capacities were evaluated using DPPH (2,2-diphenyl-picrylhydrazyl), ABTS (2,2′-azino-bis(3-ethylbenzothiazoline-6/sulphonic acid) and, ORAC (oxygen radical absorbance capacity) methods. The amount of non-extractable phenolics measured in lime waste dried at 60, 90, and 120 °C were 38.4%, 39.2%, and 33.5%, respectively higher, compared to the amount of extractable phenolics. Dried lime waste is rich in extractable and non-extractable hesperidin (213.87 and 181.32 mg/g, respectively), and eriocitrin (55.22 and 97.24 mg/g, respectively) and non-extractable gallic acid (42.45 μg/g,). The antioxidant capacities of extractable and non-extractable phenolics were from highest to lowest: ABTS > ORAC > DPPH and ABTS > DPPH > ORAC, respectively. The information reported here may encourage lime industry operators to re-evaluate their by-products, extending the application of lime fruits and reducing waste.

The chemical composition and antioxidant activity of juice extracted from seven samples of bergamot (Citrus bergamia Risso) collected in different areas of Reggio Calabria Province were investigated. The ascorbic acid, total polyphenol, and flavonoid contents were determined. Total flavonoids and polyphenols were analyzed by ultraviolet spectra, while flavanone content was analyzed by high-performance liquid chromatography. The antioxidant activity of the fractions was assessed using three representative assays: 2,2′-azinobis(3-ethylbenzothiazoline 6-sulfonic acid), 1,1-Diphenyl-2-picryl-hydrazyl radical quenching and β-carotene bleaching test. The main flavanones were naringin, neohesperedin, and neoeriocitrin, and their average content 242.4 ± 1.8, 183.0 ± 0.6, and 247.0 ± 1.4 mg mL–1, respectively. The results showed that bergamot juice possessed a good quality and a valuable source of health promoting constituents. In fact it contained eriocitrin, naringin, neoeriocitrin, and neohesperedin, which may ...

The flavanones hesperidin, eriocitrin and eriodictyol were investigated for their prevention of the oxidative stress and systemic inflammation caused by high-fat diet in C57BL/6J mice. The mice received a standard diet (9.5% kcal from fat), high-fat diet (45% kcal from fat) or high-fat diet supplemented with hesperidin, eriocitrin or eriodictyol for a period of four weeks. Hesperidin, eriocitrin and eriodictyol increased the serum total antioxidant capacity, and restrained the elevation of interleukin-6 (IL-6), macrophage chemoattractant protein-1 (MCP-1), and C-reactive protein (hs-CRP). In addition, the liver TBARS levels and spleen mass (g per kg body weight) were lower for the flavanone-treated mice than in the unsupplemented mice. Eriocitrin and eriodictyol reduced TBARS levels in the blood serum, and hesperidin and eriodictyol also reduced fat accumulation and liver damage. The results showed that hesperidin, eriocitrin and eriodictyol had protective effects against inflammation and oxidative stress caused by high-fat diet in mice, and may therefore prevent metabolic alterations associated with the development of cardiovascular diseases in other animals.

Increasing evidence of the beneficial properties of polyphenols has led to a need for compositional data of foods and beverages to enable calculation of their dietary intake. The South African herbal tea, honeybush, produced from several Cyclopia species, has developed a global market during the past two decades. This herbal tea contributes to the dietary intake of compounds belonging to the xanthone, benzophenone, dihydrochalcone, flavanone and flavone sub-classes. The phenolic composition of C. genistoides, C. subternata, C. maculata and C. longifolia infusions at ‘cup-of-tea’ strength was determined using validated species-specific high-performance liquid chromatography with diode array detection (HPLC-DAD) methods. Major compounds present in one or more species included mangiferin, isomangiferin, vicenin-2, scolymoside, eriocitrin, hesperidin, iriflophenone-3-C-glucoside, iriflophenone-3-C-glucoside-4-O-glucoside, phloretin-3′,5′-di-C-glucoside and 3-hydroxyphloretin-3′,5′-di-C-hexoside. Phenolic content data showed large intra- and inter-species variation. Infusions of C. subternata, having the lowest levels of the xanthones, contained on average 0.3 mg mangiferin and 0.4 mg isomangiferin per 200 mL serving. Infusions of C. genistoides, having the highest levels of the xanthones, contained on average 20.4 and 7.1 mg (per serving) of mangiferin and isomangiferin, respectively. Consumption of C. genistoides infusions will also contribute the most to the dietary intake of benzophenones, with iriflophenone-3-C-glucoside-4-O-glucoside as its major benzophenone (6.4 mg per serving).

In this work, a cascade approach to obtain different valuable fractions from lemon peels waste was optimised using microwave-assisted processes. Microwave-assisted hydrodistillation (MAHD) with a Clevenger apparatus was firstly used to obtain the lemon essential oil (LEO). The remaining residue was then submitted to microwave-assisted extraction (MAE) to extract the lemon pigment (LP). A Box&ndash, Behnken design was used to evaluate the influence of ethanol concentration, temperature and time in LP extraction in terms of extraction yield and colour intensity. Optimal extraction conditions for LP were 80% (v/v) ethanol, 80 &deg, C and 50 min, with a liquid-to-solid ratio of 1:10. The obtained yields for LEO and LP were around 2 wt.% and 6 wt.%, respectively. The composition of LEO was analysed by gas chromatography with flame ionisation detection (GC-FID), and limonene (65.082 wt.%), &beta, pinene (14.517 wt.%) and &gamma, terpinene (9.743 wt.%) were mainly identified. LP was purified by using different Amberlite adsorption resins (XAD4, XAD7HP and XAD16N), showing XAD16N the best adsorption capacity. Enrichment factors of 4.3, 4.5 and 5.0 were found for eriocitrin, diosmin and hesperidin, respectively, which were detected as the main components in LP by ultra-high-performance liquid chromatography&ndash, diode array detector&ndash, tandem mass spectrometry (UPLC-DAD-MS) analysis, with final concentrations of 4.728 wt.%, 7.368 wt.% and 2.658 wt.%, respectively. Successful antimicrobial capacity against Escherichia coli and Staphylococcus aureus was obtained for LEO. The results from this work showed the potential of applying a cascading approach based on microwave-assisted processes to valorise lemon wastes, obtaining natural pigments and antimicrobials to be applied in food, cosmetic and polymer industries.

Peppermint and spearmint, both members of the Lamiaceae family, have been used in the form of extracts, infusions, and decoctions, because of their health benefits. Consumers are looking for functional food products which not only provide health benefits but also necessitate less preparation time. Therefore, this study aimed to investigate the bioactive properties of powdered peppermint and spearmint extracts. Peppermint and spearmint extracts obtained using pressurized water extraction were made into powder forms with a spray dryer using the air inlet temperature of 140 degrees C. Powdered peppermint extract (PPE) and powdered spearmint extract (PSE) showed significant inhibition against key enzymes of type 2 diabetes (alpha-glucosidase) and hypertension (angiotensin 1-converting enzyme, ACE). Alpha glucosidase inhibition degree of PPE and PSE as IC50 values was 0.6 and 1.2 mg/mL, respectively, while IC50 values for the ACE inhibition test were 4.5 mg for PPE and 5.8 mg for PSE. The HPLC-DAD method for ACE inhibition activity showed the suitability of this method for plant extracts high in phenolics which had no interference effects on the results. There were no differences between PPE and PSE in the DPPH test. However, PPE had higher Trolox equivalent antioxidant capacity (190 mg/g) with the ABTS test than PSE (170 mg/g). The predominant phenolics of PPE and PSE were found to be eriocitrin (47 mg/g) and rosmarinic acid (27 mg/g), respectively.

Background: The nanoincorporation of the extract of Citrus limon (L.) Osbeck var. pompia into liposomes was aimed at improving its antioxidant and antibacterial effects. Methods: The extract of the rind of Citrus limon (L.) Osbeck var. pompia was obtained by maceration in ethanol, evaporation, and freeze-drying. The extract phytochemical fingerprint was obtained by HPLC and mass spectrometry, and it was determined that gallic acid, neohesperidin, eriocitrin, and neoeriocitrin were the most abundant components. The freeze-dried extract was loaded in liposomes, glycerosomes, and penetration-enhancer-containing vesicles prepared with propylene glycol (PG-PEVs). Results: Capability of the vesicles of improving efficacy of the extract in counteracting oxidative stress was studied in vitro in keratinocytes, along with antimicrobial activity against planktonic cultures of Streptococcus mutans, Lactobacillus acidophilus, and Streptococcus sanguinis. Conclusion: Results showed that the vesicles, especially glycerosomes and PG-PEVs, prevented oxidative damage and cell death, and inhibited bacterial proliferation.

Made available in DSpace on 2018-12-11T16:51:58Z (GMT). No. of bitstreams: 0 Previous issue date: 2018-04-01 Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES) Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP) The aim of this study was to develop and validate an HPLC-DAD method to evaluate the phenolic compounds profile of organic and conventional Pêra-Rio orange juice. The proposed method was validated for 10 flavonoids and 6 phenolic acids. A wide linear range (0.01–223.4 μg·g− 1), good accuracy (79.5–129.2%) and precision (CV ≤ 3.8%), low limits of detection (1–22 ng·g− 1) and quantification (0.7–7.4 μg), and overall ruggedness were attained. Good recovery was achieved for all phenolic compounds after extraction and cleanup. The method was applied to organic and conventional Pêra-Rio orange juices from beginning, middle and end of the 2016 harvest. Flavones rutin, nobiletin and tangeretin, and flavanones hesperidin, narirutin and eriocitrin were identified and quantified in all organic and conventional juices. Identity was confirmed by mass spectrometry. Nineteen non-identified phenolic compounds were quantified based on DAD spectra characteristic of the chemical class: 7 cinnamic acid derivatives, 6 flavanones and 6 flavones. The phenolic compounds profile of Pêra-Rio orange juices changed during the harvest; levels increased in organic orange juices, and decreased or were about the same in conventional orange juices. Phenolic compounds levels were higher in organic (0.5–1143.7 mg·100 g− 1) than in conventional orange juices (0.5–689.7 mg·100 g− 1). PCA differentiated organic from conventional FS and NFC juices, and conventional FCOJ from conventional FS and NFC juices, thus differentiating cultivation and processing. Department of Food and Nutrition School of Pharmaceutical Science São Paulo State University UNESP Department of Food and Nutrition School of Pharmaceutical Science São Paulo State University UNESP FAPESP: 2013/10138-0 FAPESP: 2014/23303-1

Phenolic composition and antioxidant capacity of different fruit part including peel, pulp, juice, whole fruit and seed from five lemon cultivars (Feiminailao, Cuningmeng Limeng, Pangdelusaningmeng, Beijingningmeng) were investigated. Caffeic acid (9.31-741.4 μg/g FW) and chlorogenic acid (2.7-527.5 μg/g FW) were the dominant phenolic acid in fruit tested, Pangdelusaningmeng (PD) and Limeng peels with the highest contents, respectively. Hesperidin was the predominant flavanone (10.27-3315 μg/g FW), Cuningmeng (CN) peels with the highest level. PD peels had rich rutin, CN seeds had rich eriocitrin. Nobiletin was the main polymethoxylated flavonoids identified, PD with the highest level. CN peels contained rich tangeretin. Overall, peels and whole fruit had significantly higher level of phenolics than other fruit parts, and seeds were good source of flavonoids. PD and CN not only contained higher level of phenolic, but also presented higher antioxidant capacity than other cultivars tested, and are of great value for human nutrition.

In this study, fruits of Rosa dumalis, R. canina, and R. villosa were cultivated and harvested at six different time points based on colour changes during the ripening period. Phenolic acid and flavonoid contents in fresh hypanthium were determined by HPLC-DAD. Derivatives of organic acid (gallic, caffeic, p-coumaric, and ferulic acids) and flavonoid (catechin, eriocitrin, rutin, apigenin, quercetin, apigenin-7-O-glucoside and kaempferol) were quantified using calibration curves. Phenolic acid contents of the Rosa species increased nonlinearly depending on the harvesting time. The highest amount of catechin was found at the fifth harvest time point (H-5) ranged from 323 to 472 mg kg(-1). The highest level of caffeic acid content was found in the R. dumalis ranged from 24 to 77 mg kg(-1). The total amount of flavonoid increased up to the fifth harvest time point (H-5), whereas the amount of total phenolic acid tended to decrease until the same harvest period. (C) 2017 Elsevier Ltd. All rights reserved.

Feijoa sellowiana Berg var. coolidge fruit juice was studied in vivo for the anti-inflammatory activity by carrageenin-induced paw edema test and in vitro for the effects on superoxide anion release from neutrophils in human whole blood. The fruit juice was analyzed by the high-performance liquid chromatography method, and quercetin, ellagic acid, catechin, rutin, eriodictyol, gallic acid, pyrocatechol, syringic acid, and eriocitrin were identified. The results showed a significant anti-inflammatory activity of F. sellowiana fruit juice, sustained also by an effective antioxidant activity observed in preliminary studies on 1,1-diphenyl-2-picrylhydrazyl (DPPH) test. In particular, the anti-inflammatory activity edema inhibition is significant since the first hour (44.11%) and persists until the fifth hour (44.12%) of the treatment. The effect on superoxide anion release was studied in human whole blood, in the presence of activators affecting neutrophils by different mechanisms. The juice showed an inhibiting response on neutrophils basal activity in all experimental conditions. In stimulated neutrophils, the higher inhibition of superoxide anion generation was observed at concentration of 10(-4) and 10(-2) mg/mL in whole blood stimulate with phorbol-myristate-13-acetate (PMA; 20% and 40%) and with N-formyl-methionyl-leucyl-phenylalanine (FMLP; 15% and 48%). The significant reduction of edema and the inhibition of O2(-) production, occurring mainly through interaction with protein-kinase C pathway, confirm the anti-inflammatory effect of F. sellowiana fruit juice.

Lemon processing generates thousands of tons of residues that can be preserved as flours by thermal treatment to obtain phenolic compounds with beneficial bioactivities. In this study, the effect of different drying temperatures (40, 50, 60, 70, 80, 90, 100 and 110 &deg, C) on the Total Phenolic Content (TPC), antioxidant and antimicrobial activities of phenolic compounds present in Citrus. lemon (L.) Burn f waste was determined. Identification and quantification of phenolic compounds were also performed by UPLC-PDA and UPLC-ESI-MS analysis. Eriocitrin (19.79&ndash, 27.29 mg g&minus, 1 DW) and hesperidin (7.63&ndash, 9.10 mg g&minus, 1 DW) were detected as the major phenolic compounds in the flours by UPLC-PDA and confirmed by UPLC-ESI-MS. Antimicrobial activity determined by Minimum Inhibitory Concentration (MIC) against Salmonella typhimurium, Escherichia coli and Staphylococcus aureus was observed. Accordingly, a stable functional flour as a source of bioactive phenolic compounds obtained from lemon residues at 50 &deg, C may be produced as a value-added product useful in various industrial sectors.

Membrane separation has brought about a significant change in the food processing industry because it could operate separation at low temperature without a reduction of nutrients and bioactive compounds. Citrus limon L. Burm. cv Femminello comune juice, an Italian IGP (Protected Geographical Indication) product, was subjected to the ultrafiltation (UF) process using a cellulose acetate membrane, with a cut-off of 100 kDa, subjected to different transmembrane pressures (TMP, 05&ndash, 1.5 bar). Untreated and ultra-filtrated (UF) juices were investigated for physicochemical parameters including pH, titratable acidity (TA), total soluble solids (TSS) and ascorbic acid content. Total phenols (TPC) and flavonoids (TFC) contents were also determined. Rutin, hesperidin, eriocitrin, and neohesperidin were selected as markers and quantified by HPLC. Antioxidant potential was investigated by using DPPH, ABTS, and FRAP tests. RACI was used to identify the sample with highest antioxidant potential. The hypoglycemic activity was examined using carbohydrates hydrolyzing enzymes assay. The application of increasing pressures across the membrane led to a reduction in TSS without causing a loss of bioactive compounds in terms of TPC and TFC. UF juice obtained with TMP of 1.5 bar (J3) showed a significant amount of eriocitrin and hesperidin with concentrations of 15.8 and 10.5 mg/100 mL, respectively. This sample showed the highest antioxidant potential and exhibited a promising &alpha, amylase and &alpha, glucosidase inhibitory activity with IC50 values of 31.1 and 35.3 mg/mL, respectively. Collectively our results support the use of cellulose acetate membrane to obtain an ultra-filtered juice with significant health potential.

The qualitative and quantitative polyphenolic contents in the infusions of the commercial peppermint tea (Mentha × piperita L.) samples (n = 27) from different countries were studied using HPLC–UV-MS/MS analysis. The most abundant polyphenolics in the peppermint infusion were eriocitrin, 12-hydroxyjasmonate sulfate, luteolin-O-rutinoside and rosmarinic acid. In order to evaluate the content of samples by finding chemosystematic markers, the essential oil composition was studied by GC. The analyses showed that the 24 (89%) peppermint tea samples contained peppermint, whereas three samples may contain Mentha spicata, different from that claimed on the package. The effects of seven peppermint tea extracts against respiratory tract pathogen Chlamydia pneumoniae were investigated in vitro. All seven selected tea extracts were active against C. pneumoniae, the growth inhibition ranging from 20.7% to 69.5% at extract concentration of 250 μg/ml. In most cases, the antichlamydial activity was related to the peppermint teas having also high content of luteolin and apigenin glycosides. This study supports the consumption of peppermint tea to potentially elicit beneficial health effects on acute respiratory tract infections.

Cyclopia subternata plants are traditionally used for the production of the South African herbal tea, honeybush, and recently as aqueous extracts for the food industry. A C. subternata aqueous extract and mangiferin (a major constituent) are known to have anti-diabetic properties. Variation in phenolic composition and antioxidant capacity is expected due to cultivation largely from seedlings, having implications for extract standardization and quality control. Aqueous extracts from 64 seedlings of the same age, cultivated under the same environmental conditions, were analyzed for individual compound content, total polyphenol (TP) content and total antioxidant capacity (TAC) in a number of assays. An HPLC method was developed and validated to allow quantification of xanthones (mangiferin, isomangiferin), flavanones (hesperidin, eriocitrin), a flavone (scolymoside), a benzophenone (iriflophenone-3-C-β-glucoside) and dihydrochalcones (phloretin-3',5'-di-C-β-glucoside, 3-hydroxyphloretin-3',5'-di-C-hexoside). Additional compounds were tentatively identified using mass spectrometric detection, with the presence of the 3-hydroxyphloretin-glycoside, an iriflophenone-di-O,C-hexoside, an eriodictyol-di-C-hexoside and vicenin-2 being demonstrated for the first time. Variability of the individual phenolic compound contents was generally higher than that of the TP content and TAC values. Among the phenolic compounds, scolymoside, hesperidin and iriflophenone-3-C-β-glucoside contents were the most variable. A combination of the measured parameters could be useful in product standardization by providing a basis for specifying minimum levels.

The diet polyphenols are a secondary metabolites of plants able to act on inflammation process. Their anti-inflammatory activity is articulated through several mechanisms that are related to their antioxidative and radical scavengers properties. Our work is focused on a novel approach to inflammatory disease management, based on anti-glycative and matrix metalloproteinases (MMPs) inhibition effects, as a connected phenomena. To better understand these correlation, polyphenols Structure-Activity Relationship (SAR) studies were also reported. The antioxidant polyphenols inhibit the AGEs at different levels of the glycation process in the following ways: (1) prevention of Amadori adduct oxidation; (2) trapping reactive dycarbonyl compounds; (3) attenuation of receptor for AGEs (RAGE) expression. Moreover, several flavonoids with radical scavenging property showed also MMPs inhibition interact directly with MMPs or indirectly via radical scavengers and AGEs reduction. The essential polyphenols features involved in these mechanisms are C2-C3 double bond and number and position of hydroxyl, glycosyl and O-methyl groups. These factors induce a change in molecular planarity interfering with the hydrogen bond formation, electron delocalization and metal ion chelation. In particular, C2-C3 double bond improve the antioxidant and MMPs inhibition, while the hydroxylation, glycosylation and methylation induce a positive and negative correlation, respectively.

The mandarin industry is generating more waste due to the increasing demand for juice. In this study, extractable and non-extractable phenolics as well as 2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS), ferric reducing ability of plasma (FRAP), and oxygen radical absorbance capacity (ORAC) antioxidant activities in Satsuma mandarin waste dried at different temperatures were determined. The amounts of non-extractable total phenols, total flavonoids, and condensed tannins measured in mandarin waste dried at 120 °C were 39.4, 44.3, and 45.6 %, respectively, which were higher than those of fresh-mandarin waste. Dried mandarin waste is rich in extractable and non-extractable hesperidin (259.86 and 182.52 mg/g, respectively) and eriocitrin (85.12 and 197.24 mg/g, respectively), as well as non-extractable gallic acid (36.08 μg/g). The antioxidant capacities of extractable and non-extractable phenolics, from the highest to the lowest, were ABTS > ORAC > DPPH > FRAP and ORAC > ABTS > DPPH > FRAP, respectively. The information reported here may encourage mandarin industry operators to re-evaluate their by-products, extending the application of mandarin fruits and reducing waste.

Economically motivated adulteration (EMA) of lemon juice was detected by LC-MS and principal component analysis (PCA). Twenty-two batches of freshly squeezed lemon juice were adulterated by adding an aqueous solution containing 5% citric acid and 6% sucrose to pure lemon juice to obtain 30%, 60% and 100% lemon juice samples. Their total titratable acidities, °Brix and pH values were measured, and then all the lemon juice samples were subject to LC-MS analysis. Concentrations of hesperidin and eriocitrin, major phenolic components of lemon juice, were quantified. The PCA score plots for LC-MS datasets were used to preview the classification of pure and adulterated lemon juice samples. Results showed a large inherent variability in the chemical properties among 22 batches of 100% lemon juice samples. Measurement or quantitation of one or several chemical properties (targeted detection) was not effective in detecting lemon juice adulteration. However, by using the LC-MS datasets, including both chromatographic and mass spectrometric information, 100% lemon juice samples were successfully differentiated from adulterated samples containing 30% lemon juice in the PCA score plot. LC-MS coupled with chemometric analysis can be a complement to existing methods for detecting juice adulteration.

In this study, bioactive compounds (phenolic and carotenoid) and some quality parameters (color, browning index and hydroxymethylfurfural (HMF)) of natural cloudy lemon juice, pasteurized (90 °C/15 s) and storage stability of concentrated lemon juice (-25 °C/180 days) were carried out. Fifteen phenolic compounds were determined in the lemon juice and the most abounded phenolic compounds were hesperidin, eriocitrin, chlorogenic acid and neoeriocitrin. In generally, phenolic compound concentrations of lemon juice samples increased after the pasteurization treatment. Four carotenoid compounds (ß-carotene, ß-cryptoxanthin, lutein and zeaxanthin) were detected in natural cloudy lemon juice. Lutein and ß-cryptoxanthin were the most abounded carotenoid compounds in the lemon juice. Color values of the lemon juices were not affected by processing and storage periods. HMF and browning index of the lemon juices increased with concentration and storage. According to the results, storing at -25 °C was considered as sufficient for acceptable quality limits of natural cloudy lemon juice. © 2016, Association of Food Scientists & Technologists (India).

Three scavengers of DPPH (1, 1-diphenyl-2-picrylhydrazyl) radical were isolated from commercial mint teas such as spearmint and peppermint, and they were identified as eriodictyol 7-O-β-rutinoside (eriocitrin), luteolin 7-O-β-rutinoside, and rosmaric acid by HPLC and LC-MS. The extracts of mints leaves such as peppermint variegate, orange mint, black peppermint, candy mint, apple mint, and Japanese mint (hakka) by hot water were examined for content of radical scavengers and their activity. It was shown to have high correlative relationship (R=0. 914) between the sum content of three scavengers in the extract and the activity. The isolated scavengers and their aglycones (eriodictyol and luteolin) were shown to have the high scavenging activity for superoxide as well as DPPH radical. They were examined for suppressive effects on the expression of blood adhesion molecules. Eriodictyol, luteolin, and rosmaric acid exhibited significantly the high activity (P

Analysis of phenolic compounds in Cyclopia spp. (honeybush) is very important because of commercial interest in the plant material as an herbal tea and in extracts for the nutraceutical and cosmeceutical markets. An existing HPLC-DAD method was adapted and proved reproducible as evidenced by good intra- and inter-day precision. The method allows the quantification of several well-known as well as unidentified phenolic compounds. Its suitability for quantification of the major phenolic compounds present in the water extracts of unfermented and fermented Cyclopia subternata, Cyclopia intermedia, Cyclopia genistoides and Cyclopia sessiliflora was evaluated. Known compounds that were identified and quantified include mangiferin (0.1–11.8 g/100 g), isomangiferin (0.1–3.2 g/100 g), eriocitrin (not detected–0.4 g/100 g), hesperidin (0.2–1.2 g/100 g) and scolymoside (not detected–1.8 g/100 g), while narirutin and luteolin were detected in most samples, but could not be quantified due to low concentrations and co-elution. An unidentified compound (traces–4.8 g hesperidin equivalents/100 g), unidentified hydroxycinnamic acid derivative (not detected–0.3 g mangiferin equivalents/100 g), unidentified flavanone (not detected–2.0 g hesperidin equivalents/100 g) and an eriodictyol-glycoside (not detected–0.5 g hesperidin equivalents/100 g) could also be quantified. Large variation was observed within a sample series of the same extract type due to the nature of the plant material. Qualitative and quantitative differences were observed between species, while “fermentation”, a high-temperature process involving non-enzymatic oxidation, decreased the content of most phenolic compounds. Results using DAD as the only detection method should be handled with care, as the tentative identification of compounds 9 and 10, based on retention time and UV–Vis spectrum, could not be confirmed using liquid chromatography–electrospray ionisation-mass spectrometry.

The effect of various pre-drying treatments and storage temperatures on the color (L*, a*, b*, chroma, and hue angle) and phenolic composition of green Cyclopia subternata was investigated. Pre-drying treatments, which included comminution+drying (T2), steaming (ca. 90-93 degrees C/60 s)+comminution + drying (T3), and comminution+steaming+drying (T4), had a detrimental effect (p

Lemon flavonoid (LF) prepared from lemon peel predominantly contains eriocitrin as an antioxidant. It is indicated to have low bioavailability compared with lemon flavonoid aglycone (LFA), which predominantly contains eriodictyol. This study attempted to prepare LFA which has high bioavailability, using enzymes that are commonly used in the citrus industry, such as cellulase, naringinase, hesperidinase, and pectinase. LFA containing the highest amount of eriodictyol (19.4%) was prepared with naringinase, a debittering enzyme for citrus juice. Ten male normolipidemic subjects ingested LFA (3.7 g) after an overnight fast, and low-density lipoprotein (LDL) was prepared from 0-4 h plasma after intake of LFA. The LDL oxidizability was measured with lag time of the conjugated diene formation induced by an oxidative inducer. LDL in 0.5 h plasma after ingestion of LFA was shown to have a significantly longer lag time for oxidation than that before ingestion (P

In this study, the antioxidative capacity effect of essential oils and aqueous tea infusions obtained from oregano, thyme and wild thyme on the oxidation susceptibility of low-density lipoproteins (LDL) has been studied. The results indicate a dose-dependent protective effect of the tested essential oils and aqueous tea infusions on the copper-induced LDL oxidation. The protective effect of essential oils is assigned to the presence of phenolic monoterpenes, thymol and carvacrol, which are identified as the dominant compounds in these essential oils. The strong protective effect of aqueous tea infusions is proposed to be the consequence of large amounts of polyphenols, namely rosmarinic acid and flavonoids (quercetin, eriocitrin, luteolin- 7-O-glucoside, apigenin-7-O-glucoside, luteolin, apigenin), with the most pronounced effect in the case of oregano. These findings may have implications for the effect of these compounds on LDL in vivo.

In this study, the fate of Alicyclobacillus acidoterrestris spores in different types of juice concentrates stored under different conditions was investigated. In addition, the impact of dilution procedures during the enrichment step for the detection of Alicyclobacillus in lemon juice concentrates was studied. Pear, red grape, mango, tangerine, carrot and lemon juice concentrates (50–69.4°Brix, pH 1.7–4.3) were inoculated with A. acidoterrestris spores (103 spore/mL) and stored at 4 °C and 20 °C, after which the spores were counted at 0, 2, 5, 9, 17, 21, 28, 36, 43, and 50 days. No significant differences in the number of Alicyclobacillus spores were observed at storage temperatures of 4 °C and 20 °C (p N 0.05). The results also indicated that the number of spores of A. acidoterrestris remained stable in all types of juice concentrates during the storage period, except in lemon juice concentrate. In lemon juice concentrate, a decline in A. acidoterrestris spore populations of 0.3–0.8 log CFU/mL was observed within 5–10 days of storage. The decline in A. acidoterrestris spore populations was more pronounced in cloudy lemon juice concentrate, which contained higher concentrations of flavonoids (mainly eriocitrin and hesperidin) than clarified lemon juice concentrate. It was also found that dilution of lemon juice concentrate samples in the proportion of 1:19 allowed the germination of A. acidoterrestris spores and the growth of populations of up to 107 CFU/mL. In contrast, the proportion (1:9) recommended in internationally recognized methods led to a reduction in the population of this microorganism that would yield false negative results. Data presented in this study demonstrated that Alicyclobacillus spores remain stable in most juice concentrates during storage, but that natural antimicrobial compounds present in some of them may decrease spore counts and inhibit their recovery by detection procedures. Fil: Oteiza, Juan Martín. Centro de Invest. y Asistencia Tec. A la Industria; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina Fil: Soto, Silvina. Centro de Invest. y Asistencia Tec. A la Industria; Argentina Fil: Alvarenga, Verônica O.. Universidade Estadual de Campinas; Brasil Fil: Sant'Ana, Anderson S.. Universidade Estadual de Campinas; Brasil Fil: Giannuzzi, Leda. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina

Eriocitrin (eriodictyol 7-O-β-rutinoside) is the main flavonoid in lemon fruit. In this study, eriocitrin was investigated for its lowering effect on serum and hepatic lipids in high-fat and high-cholesterol fed rats. Rats in the control group (N= 6) were fed a 20% lard and 1% cholesterol diet for 21 d, and rats in the 0.35% eriocitrin group (N= 6) and 0.70% eriocitrin group (N= 6) were fed a diet supplemented with eriocitrin 0.35% and 0.70%, respectively. The content of hepatic total cholesterol and triglyceride in the eriocitrin group was no different from that of the control group. The total cholesterol, VLDL+LDL, triglyceride, and phospholipid in the serum of the 0.35% eriocitrin group showed significantly lower concentrations than the control group (P < 0.05), although there was no difference in the HDL concentrations among the groups. The lowering effect of eriocitrin for serum total cholesterol was thought to be caused by a decrease in VLDL+LDL. The 0.35% eriocitrin group was shown to have a significant increase in excretion of fecal bile acid (P < 0.05) and a tendency for enhanced hepatic m-RNA levels of LDL receptor in comparison with the control group.

In order to develop a database for flavanones, the dominant flavonoid class in the genus citrus, the relevant scientific literature on flavonoids in grapefruit, lemons, and limes was searched, abstracted, documented, standardized by taxons and units (mg/100 g) and examined for quality. Values for eight flavanones (didymin, eriocitrin, hesperidin, naringin, narirutin, neoeriocitrin, neohesperidin, poncirin) are presented. Grapefruit had a total flavanone content (summed means) of 27 mg/100 g as aglycones and a distinct flavanone profile, dominated by naringin. White grapefruit varieties tended to be slightly but not significantly higher in total flavanones than pink and red varieties. For lemons, total flavanones (summed means) were 26 mg/100 g and for limes 17 mg/100 g. The flavanone profiles of both lemons and limes were dominated by hesperidin and eriocitrin.

Flavanones constitute the majority of flavonoids in citrus fruits such as sweet (Citrus sinensis) and sour oranges (C. aurantium) and their near relatives—tangerines/mandarins (C. reticulata), tangors and tangelos. The relevant chemical analytic literature was searched, abstracted, documented, standardized, examined for quality, enumerated, and summarized in a database for these citrus flavanones: hesperidin, naringin, narirutin, eriocitrin, neohesperidin, didymin, neoeriocitrin, and poncirin. Sour oranges had a distinct flavanone profile dominated by naringin and neohesperidin, and were highest in total flavanones (summed means) (48 mg/100 g aglycones). Total flavanones (summed means) in sweet oranges, tangerines, and tangors were similar (∼20 mg/100 g), and hesperidin and narirutin dominated the flavanone profiles for these three fruits. Total flavanones (summed means) in tangelos (30 mg/100) were midway between sour and sweet oranges and the tangelo flavanone profile exhibited characteristics of both species. The database provides information on several varieties of citrus and eight flavanone compounds.