Buriti (Mauritia flexuosa) shell flour: Nutritional composition, chemical profile, and antioxidant potential as a strategy for valuing waste from native Brazilian fruits.

The Cerrado is one of the most biodiverse biomes in the world, characterized by a wealth of native fruits with unique nutritional characteristics. In this sense, the social, economic, and environmental importance of fully utilizing food is widely recognized. Therefore, generally considered waste, fruit shells can be transformed into a coproduct with high added value. The objective of this work was to carry out a comprehensive assessment of the physicochemical properties, carbohydrate and fatty acid profile, phytochemical compounds, phenolic profile, and antioxidant potential of the recovered extracts of buriti (Mauritia flexuosa) shells in natura and dehydrated at 55 °C (flour). In addition, the functional properties were verified by thermogravimetric analysis (TGA), scanning electron microscopy (SEM), and Fourier transform infrared spectroscopy (FTIR) from buriti shell flour. The results indicated high fiber content and energy value for the sample processed at 55 °C (58.95 g/100 g and 378.91 kcal/100 g, respectively) and low lipid and protein content (1.03 g/100 g and 1.39 g/100 g, respectively). Regardless of the sample analyzed, maltose was the majority sugar (37.33 - 281.01 g/100 g). The main fatty acids detected were oleic acid (61.33 - 62.08 %) followed by palmitic acid (33.91 - 34.40 %). The analysis of the mineral profile demonstrated that the samples did not differ significantly from each other, showing that the drying process did not interfere with the results obtained (p ≤ 0.05). The analysis of individual phenolics allowed the identification of six phenolic compounds in buriti shells. However, it is possible to observe that the drying method had a positive and significant influence on the phenolic profile (p ≤ 0.05), with chlorogenic acid (2.63 - 8.27 mg/100 g) and trigonelline (1.06 - 41.52 mg/100 g), the majority compounds. On the other hand, it is important to highlight that buriti shells have a high content of carotenoids, mainly ß-carotene (27.18 - 62.94 µg/100 g) and α-carotene (18.23 - 60.28 µg/100 g), also being positively influenced by the drying process at 55 °C (p ≤ 0.05). The dried shells showed a high content of phytochemical compounds and high antioxidant activity based on the different methods tested. The results show that buriti shell flour can be fully utilized and has nutritional and chemical aspects that can be applied to develop new sustainable, nutritious, and functional food formulations.

Chemical composition and in vitro iron bioavailability of extruded and open-pan cooked germinated and ungerminated pearl whole millet "Pennisetum glaucum (L.) R. Br."

This study aimed to evaluate the effect of extrusion and of open-pan cooking on whole germinated and non-germinated grains of pearl millet (Pennisetum glaucum L. R. Br.), on its chemical-nutritional composition and in vitro iron bioavailability. The experimental design consisted of three flours: non-germination open-pan cooked millet flour (NGOPCMF), germination open-pan cooked millet flour (GOPCMF), and extrusion cooked millet flour (ECMF). The ECMF increased the carbohydrates, iron, manganese, diosmin, and cyanidin and decreased the total dietary fiber, resistant starch, lipids, and total vitamin E, in relation to NGOPCMF. The GOPCMF increased the lysine and vitamin C and decreased the phytate, lipids, total phenolic, total vitamin E, and riboflavin concentration, in relation to NGOPCMF. Furthermore, germinated cooked millet flour and extruded millet flour improved iron availability in vitro compared to non-germinated cooked millet flour. GOPCMF and ECMF generally preserved the chemical-nutritional composition of pearl millet and improved in vitro iron bioavailability; therefore, they are nutritionally equivalent and can be used to develop pearl millet-based products.

Comprehensive evaluation of the chemical profile and antioxidant potential of buritirana (Mauritiella armata) an underexplored fruit from Brazilian Cerrado.

Buritirana (Mauritella armata) is a fruit from a native Brazilian palm tree whose economic and industrial potential is still little explored. The nutritional composition and carbohydrates; organic acids; fatty acids; triacylglycerol; and phenolics profile of buritirana pulp, shells, and seeds were performed in this study. In addition, pH, color, ant total carotenoid, phenolic, flavonoids, flavonols, tannins, and antioxidant potential (ABTS, DPPH, ILP, FRAP, CUPRAC, and TRC) were determined in these parts of the fruit. The results indicated high lipid content and energy value for pulp (30.53 g 100 g-1, and 351.21 kcal 100 g-1, respectively) and shells (18.41 g 100 g-1, and 276.73 kcal 100 g-1, respectively). On the other hand, high fiber (63.09 g 100 g-1), starch (2.66 g 100 g-1), and carbohydrates (28.60 g 100 g-1) contents were observed for the seeds. Glucose was the main carbohydrate found in pulp and seed, while sucrose was the main sugar in shells. Tartaric acid was the predominant organic acid in pulp and shells (16.60 and 10.96 mg 100 g-1, respectively), while malic acid was the main organic acid in seeds (58.78 mg 100 g-1). Oleic and palmitic acid were the main fatty acids detected in buritirana pulp, shells, and seeds. Buritirana pulp and shells showed a high content of total phenolic and total flavonoid (918.58 and 940.63 mg GAE 100 g-1; and 679.31 and 444.94 mg CE 100 g-1, respectively). Moreover, a high antioxidant potential (DPPH•, CUPRAC, and ILP) was observed in the extracts obtained from pulp and shells. The pulp showed a significant content of carotenoids (270.23 µg g-1). Among the 28 phenolic compounds determined in buritirana pulp and seeds, and 27 in shells, 22 (pulp and seeds), and 21 (shells) were reported by first time in the literature. Ferulic acid in pulp and shells (99.39 and 111.69 µg g-1) and pinocembrin in seeds (19.21 µg g-1) were the main phenolic compounds identified in buritirana. Multivariate analysis showed high correlation of phenolic compounds on antioxidant potential. The results showed that buritirana is rich in nutrients and bioactive products and can be fully utilized. The products resulting from buritirana processing can be applied in the food, cosmetics, and pharmaceutical industries.

Phenolic-rich extracts from toasted white and tannin sorghum flours have distinct profiles influencing their antioxidant, antiproliferative, anti-adhesive, anti-invasive, and antimalarial activities.

Sorghum is a gluten-free cereal commonly used in foods, and its consumption has been associated with the prevention of human chronic conditions such as obesity and cancer, due to the presence of dietary fiber and phenolic compounds. This study aimed to evaluate, for the first time, the antiproliferative, antioxidant, anti-adhesion, anti-invasion, and antimalarial activities of phenolic extracts from toasted white and tannin sorghum flours to understand how different phenolic profiles contribute to sorghum biological activities. Water and 70 % ethanol/water (v/v), eco-friendly solvents, were used to obtain the phenolic extracts of toasted sorghum flours, and their phenolic profile was analyzed by UPLC-MSE. One hundred forty-five (145) phenolic compounds were identified, with 23 compounds common to all extracts. The solvent type affected the phenolic composition, with aqueous extract of both white sorghum (WSA) and tannin sorghum (TSA) containing mainly phenolic acids. White sorghum (WSE) and tannin sorghum (TSE) ethanolic extracts exhibited a higher abundance of flavonoids. WSE demonstrated the lowest IC50 on EA.hy926 (IC50 = 46.6 µg/mL) and A549 cancer cells (IC50 = 33.1 µg/mL), while TSE showed the lowest IC50 (IC50 = 70.8 µg/mL) on HCT-8 cells (human colon carcinoma). Aqueous extracts also demonstrated interesting results, similar to TSE, showing selectivity for cancer cells at higher IC50 concentrations. All sorghum extracts also reduced the adhesion and invasion of HCT-8 cells, suggesting antimetastatic potential. WSE, rich in phenolic acids and flavonoids, exhibited greater toxicity to both the W2 (chloroquine-resistant) and 3D7 (chloroquine-sensitive) strains of Plasmodium falciparum (IC50 = 8 µg GAE/mL and 22.9 µg GAE/mL, respectively). These findings underscore the potential health benefits of toasted sorghum flours, suggesting diverse applications in the food industry as a functional ingredient or even as an antioxidant supplement. Moreover, it is suggested that, besides the phenolic concentration, the phenolic profile is important to understand the health benefits of sorghum flours.

Evaluation of the generation of reactive oxygen species and antibacterial activity of honey as a function of its phenolic and mineral composition.

The antibacterial activity (ABA) of honey is associated with the generation of reactive oxygen species (ROS), where polyphenols (PFs) play a key role due to their pro-oxidant action modulated by metallic cations. In this work, the contents of PFs, H2O2, OH radicals, Cu, Fe, Mn, Zn, and ABA against Staphylococcus epidermidis and Pseudomonas aeruginosa were determined in honeys from central Chile. Then, their relationships were evaluated through partial least squares regression. The average contents of phenolic acids, flavonoids and metals in honey ranged from 0.4 to 4 µg/g, 0.3-1.5 µg/g and 3-6 µg/g, respectively. All honeys showed accumulation of H2O2 (1-35 µg/g) and OH radicals. The PLS showed that gallic acid, p-coumaric acid, chrysin, kaempferol, Fe, and Mn stimulate the generation of ROS. Quercetin, Cu, and Zn showed marginal antioxidant effects. PFs favor the ABA of honey against both bacteria and H2O2 against S. epidermidis.

Enriched Red Wine: Phenolic Profile, Sensory Evaluation and In Vitro Bioaccessibility of Phenolic Compounds.

The beneficial health effect of red wine depends on its phenolic content and the phenolic content in red wines is affected by ecological, agricultural, and enological practices. Enriched wines have been proposed as an alternative to increase the phenolic content in wines. Nevertheless, phenolic compounds are related to the sensory characteristics of red wines, so enrichment of red wines requires a balance between phenolic content and sensory characteristics. In the present study, a Merlot red wine was enriched with a phenolic extract obtained from Cabernet Sauvignon grape pomace. Two levels of enrichment were evaluated: 4 and 8 g/L of total phenolic content (gallic acid equivalents, GAE). Wines were evaluated by a trained panel to determine their sensory profile (olfactive, visual, taste, and mouthfeel phases). The bioaccessibility of phenolic compounds from enriched red wines was evaluated using an in vitro digestive model and phenolic compounds were quantified by High Performance Liquid Chromatography coupled to tandem mass spectrometry (HPLC-MS/MS). Enrichment increased mainly flavonols and procyanidins. Such an increase impacted astringency and sweetness perceived by judges. This study proposes an alternative to increase the phenolic content in wines without modifying other main sensory characteristics and offers a potential beneficial effect on the health of consumers.

Phenolic Profile and Cholinesterase Inhibitory Properties of Three Chilean Altiplano Plants: Clinopodium gilliesii (Benth.) Kuntze [Lamiaceae], Mutisia acuminata Ruiz & Pav. var. hirsuta (Meyen) Cabrera, and Tagetes multiflora (Kunth) [Asteraceae].

This research aimed to identify the phenolic profile and composition of the aerial parts of three native species used in traditional medicine in the Andean Altiplano of northern Chile: Clinopodium gilliesii (Benth.) Kuntze [Lamiaceae] (commonly known as Muña-Muña), Mutisia acuminata Ruiz & Pav. var. hirsuta (Meyen) Cabrera [Asteraceae] (commonly known as Chinchircoma), and Tagetes multiflora (Kunth), [Asteraceae] (commonly known as Gracilis), as well as to evaluate their potential inhibitory effects against acetylcholinesterase (AChE) and butyrylcholinesterase (BChE). Polyphenolic enriched-extracts (PEEs) of the species were prepared and analyzed and the main components were quantified using HPLC-DAD. In total, 30 phenolic compounds were identified and quantified in all species, including simple phenolics, hydroxycinnamic acids, flavan-3-ols (monomers and polymers), flavanones, and flavonols. In addition, other main phenolics from the extracts were tentatively identified by ESI-MS-MS high-resolution analysis. T. multiflora extract showed the greatest anti-AChE and BChE activity in comparison with C. gilliesii and M. acuminata extracts, being the anti-AChE and BChE activity weak in all extracts in comparison to galantamine control. To comprise to better understand the interactions between cholinesterase enzymes and the main phenolics identified in T. multiflora, molecular docking analysis was conducted.

Functional properties and chemical profile of aged carioca beans and cooked under thesteam of autoclave / Propriedades funcionais e perfil químico de feijão carioca envelhecido e cozido no vapor da autoclave

This study evaluated the changes caused by cooking presoaked aged carioca beans in the autoclave steam, focusing on its bioactive components, antioxidant activity, and nutritional compounds. Additionally, to identify which carioca bean cultivar could preserve the most quantity of bioactive compounds in cooked flour. The cooked flours from Imperador had the highest antioxidant activity (DDPH: 10.58 µmolTrolox·g-1, ABTS: 18.71 µmolTrolox·g-1), anthocyanins (8.08 µg·g-1), and total phenolic content (TPC) (36.69 mg·g-1). The cultivar Gol also retained part of these compounds after cooking. The phenolic and saponin profiles of cooked flours revealed a reduction in phenolic compounds such as catechin, epicatechin, and kaempferol and an increase in soyasaponin-Ba and Bb. The samples Notavel, Dama, and Madreperola, presented the highest amount of soyasaponin-A0. Thus, the cooked flours from Imperador and Gol stood out due to their retention of part of their bioactive compounds, such as polyphenols and group B saponins.

Este estudo avalia as alterações causadas pelo cozimento do feijão carioca, envelhecido e pré-embebido, no vapor da autoclave, com foco em seus componentes bioativos, atividade antioxidante e compostos nutricionais. Além disso, identifica qual cultivar de feijão carioca preserva a maior quantidade de compostos bioativos na farinha de feijão cozida. As farinhas cozidas do Imperador apresentaram a maior atividade antioxidante (DDPH: 10.58 µmolTrolox·g-1, ABTS: 18.71 µmolTrolox·g-1), antocianinas (8.08 µg·g-1) e fenólicos totais (TPC) (36.69 mg·g-1). A cultivar Gol também reteve parte desses compostos após o cozimento. Os perfis fenólicos e saponínicos das farinhas cozidas revelaram redução de compostos fenólicos, como a catequina, epi-catequina e kaempferol e aumento de soyasaponin-Ba e Bb. As amostras Notável, Dama e Madrepérola, apresentaram a maior quantidade de sojasaponina-A0. Assim, as farinhas cozidas do Imperador e Gol se destacaram pela retenção de parte de seus compostos bioativos, como polifenóis e saponinas do grupo B.

Antioxidant properties and phenolic composition of "Composed Yerba Mate".

Yerba mate contains bioactive compounds, and is widely consumed as a decoction beverage in several Southern American countries. At present, the consumption of mate with added herbal blends and flavors, called "composed yerba mate", has increased; however, no studies on the antioxidant characteristics of these products have been published. In this sense, the main objective was to assess the antioxidant characteristics of "composed yerba mate" compared to "traditional yerba mate", in the form it is traditionally consumed. Total polyphenols content ranged from 15 to 45 mg/g GAE in all decoctions analyzed. Seventeen phenolic compounds were identified and quantified by HPLC-DAD-MS/MS, mainly belonging to the caffeoylquinic acids group. The antioxidant capacity was measured using in vitro assays, Ferric reducing ability of plasma (FRAP) and Trolox equivalent antioxidant capacity (TEAC), and with Saccharomyces cerevisiae as the in vivo model organism. All decoctions displayed antioxidant activity and were capable of rescuing yeast cells between 10.68 and 18.38% from oxidative stress. Multiple regression analysis showed a high correlation between phenolic composition and activity of samples, where different compounds indicate a significant contribution to the observed activity. Significant differences were found in the content, profile and antioxidant activity of polyphenols when "traditional yerba mate" and "composed yerba mate" were compared. In some cases, the antioxidant capacity was similar or higher in composed yerba mate; while the rest displayed lower biological activity. Based on these findings, it would be possible to assume that the addition of herb mixtures modifies the antioxidant and biological properties of mate. SUPPLEMENTARY INFORMATION: The online version contains supplementary material available at (10.1007/s13197-020-04961-x).

Effect of extrusion and turmeric addition on phenolic compounds and kafirin properties in tannin and tannin-free sorghum.

Sorghum is a potential substitute for corn/wheat in cereal-based extruded products. Despite agronomic advantages and its rich diversity of phenolic compounds, sorghum kafirins group together and form complex with tannins, leading to a low digestibility. Phenolic content/profile by UPLC-ESI-QTOF-MSE and kafirins polymerization by SE-HPLC were evaluated in wholemeal sorghum extrudates; tannin-rich (#SC319) and tannin-free (#BRS330) genotypes with/without turmeric powder. Total phenolic, proantocyanidin and flavonoid contents were strongly correlated with antioxidant capacity (r > 0.9, p < 0.05). Extrusion increased free (+60%) and decreased bound phenolics (-40%) in #SC319, but reduced both (-40%; -90%, respectively) in #BRS330, which presented lower abundance after extrusion. Turmeric addition did not significantly impact antioxidant activity, phenolic content and profile and kafirins profile. Tannins presence/absence impacted phenolic profiles and polymerization of kafirins which appears related to the thermoplastic process. The extrusion improved proteins solubility and can positively enhance their digestibility (phenolic compounds-proteins interactions), making more accessible to proteolysis in sorghum extrudates.

Assessment of phenolic and volatile compounds of commercial Sacha inchi oils and sensory evaluation.

Sacha inchi is a super seed primarily grown in the Amazon rainforest of Peru. One of the main products obtained from seeds is oil. This product is rich in polyunsaturated fatty acids, tocopherols, and sterols. The objective of this work was to authenticity evaluate of the Sacha inchi oil by means of characterization of phenols, volatile compounds, and sensory profile. The phenolic and volatile compounds were analyzed using liquid chromatography-electrospray ionization-time of flight/mass spectrometry (HPLC-ESI-TOF/MS) and headspace solid phase microextraction combined with gas chromatography and mass spectrometry (HS-SPME/GC-MS), respectively. A total of 16 phenolic compounds were detected in commercial Sacha inchi oils, while 54 compounds have been found in the volatile fraction. These compounds mainly correspond to notes generated by alcohols, aldehydes, acids, ketones, and terpenoids. Principal component analysis (PCA) showed that the first two PCs account for 71.13% of total variance. Statistical analysis was used to observe the relationships between phenolic and volatile compounds; therefore, consequently, it has been found that 16 volatile compounds may have a significant influence upon overall perceived flavor and odor of the commercial Sacha inchi oils. According to the odor and flavor, the Sacha inchi oil is characterized by "green" odor notes, seed, dried fruit and rough.

Cardioprotective effect of red wine and grape pomace.

Several studies have related moderate consumption of red wine with prevention of cardiovascular diseases (CVD). According to epidemiological studies, those regions with high consumption of red wine and a Mediterranean diet show a low prevalence of CVD. Such an effect has been attributed to phenolic compounds present in red wines. On the other hand, by-products obtained during winemaking are also a significant source of phenolic compounds but have been otherwise overlooked. The cardioprotective effect of red wine and its byproducts is related to their ability to prevent platelet aggregation, modify the lipid profile, and promote vasorelaxation. Phenolic content and profile seem to play an important role in these beneficial effects. Inhibition of platelet aggregation is dose-dependent and more efficient against ADP. The antioxidant capacity of phenolic compounds from red wine and its by-products, is involved in preventing the generation of ROS and the modification of the lipid profile, to prevent LDL oxidation. Phenolic compounds can also, modulate the activity of specific enzymes to promote NO production and vasorelaxation. Specific phenolic compounds like resveratrol are related to promote NO, and quercetin to inhibit platelet aggregation. Nevertheless, concentration that causes those effects is far from that in red wines. Synergic and additive effects of a mix of phenolic compounds could explain the cardioprotective effects of red wine and its byproducts.

Phenolic profile, in vitro antimicrobial activity and antioxidant capacity of Vaccinium meridionale swartz pomace.

Berries of Vaccinium meridionale Swartz contain a variety of phytochemicals, which are believed to account for their bioactive properties. The potential of Vaccinium meridionale Swartz pomace as a source of bioactive compounds was investigated. The dietary fiber (DF) content was assessed by the AOAC method, phenolic compounds were characterized and quantified via HPLC-PDA and UPLC-QTOF-MS. The in vitro antibacterial activity was tested against Gram-positive and Gram-negative bacteria. The antioxidant properties were assessed by the ORAC and the ABTS assays. The DF content was 52.4 ± 3.7%, phenolic compounds comprised anthocyanins (ACNs) (747.6 ± 167.5 mg cyanidin-3-glucoside/100 g FW), hydroxycinammic acids (HCAs) (229.2 ± 68.4 mg chlorogenic acid equivalents/100 g FW), flavonols (335.0 ± 139.5 rutin equivalents/100 g FW), and procyanidins (PACs) (140.9 ± 33.3 mg cocoa procyanidin equivalents/100 g FW). Staphylococcus aureus was more sensitive than E. coli. The ORAC value was 250.0 ± 32.0 µmol TE/g fresh weight (FW). Results suggest that the residue from V. meridionale S. can be utilized to obtain valuable nutraceuticals for the development of functional foods.

Analysis of the phenolic composition and yield of 'BRS Vitoria' seedless table grape under different bunch densities using HPLC-DAD-ESI-MS/MS.

Grapes are considered to be a major source of phenolic compounds as compared with other fruits. To improve the quality of table grapes, some techniques like thinning can be used. In addition, grape cultivars with distinct characteristics are directly linked to its phenolic profile. This study aimed to identify and quantify the phenolic compound profile and yield of the hybrid 'BRS Vitoria' seedless table grape under different bunch densities, using a combination of solid-phase extraction (SPE) methodologies and analytical high-performance liquid chromatography-diode array detector with tandem mass spectrometry (HPLC-DAD-ESI-MS/MS). A trial was carried out in 2016, in a commercial vineyard at Marialva, state of Parana (South Brazil). Three weeks after anthesis, the following bunch densities were evaluated: 4.0, 4.5, 5.0, 5.5, and 6 bunches per m2 (corresponding to an estimation of 16, 18, 20, 22, and 24 tons ha-1). The randomized block design was used as a statistical model with each treatment was replicated four times, with one vine per plot. Different characteristics were evaluated at harvest, e.g., soluble solids content (SS), total acidity (TA), maturation index (MI = SS/TA), bunch and berry masses, yield, as well hydroxycinnamic acid derivative (HCAD), anthocyanin, flavonol, and flavan-3-ol contents by HPLC-DAD-ESI-MS/MS analysis. The evaluated bunch densities did not interfere with the physicochemical characteristics of the berries, such as SS and MI. Under the density of 6.0 bunches per m2, the highest yield of 25 tons ha-1 was reached. Under all bunch densities, the phenolic profile presented the same compounds, but at different concentrations. Under a density of 5.0 bunches per m2, the compounds belonging to the anthocyanin and flavonol families were present in high concentrations. In contrast, at the densities of 4.0 and 4.5 bunches per m2, there was a reduction in the flavan-3-ol content. With respect to stilbenes, only the trans-piceid and its cis- isomer were detected. However, their concentrations had no significant influence on the evaluated bunch densities.

Anti-inflammatory effect of the medicinal herbal mixture infusion, Horchata, from southern Ecuador against LPS-induced cytotoxic damage in RAW 264.7 macrophages.

The phytochemical composition and the antioxidant and anti-inflammatory activities of a mixture of 23 plants, named Horchata, traditionally consumed in Ecuador, have been evaluated. The study was carried out using the hydroalcoholic extract (HHext) and infusion (IHext) of the horchata plant mixture. It was verified that thermal treatment affected the contents of vitamin C and carotenoids, but hardly those of polyphenols, which would be the main bioactive compounds in the infusion, the common form of preparation of horchata for consumption. Among phenolic compounds, caffeoylquinic acids, flavones and flavonols (mostly quercetin glycosides) were prominent. Both HHext and IHext extracts managed to protect RAW 264.7 macrophages against LPS-induced cytotoxic damage, increasing the levels of endogenous antioxidant enzymes and modulating the production of pro-inflammatory and anti-inflammatory cytokines. Greater protective effects were obtained for HHext compared to IHext, which was in agreement with its higher content of phenolic compounds favoured by a more efficient extraction in the hydroalcoholic medium. Nonetheless, the infusion still maintained a significant antioxidant and anti-inflammatory activity, which would support the protective effects on health traditionally attributed to its consumption by the population.

Polyphenolic profile and antioxidant activity of meristem and leaves from "chagual" (Puya chilensis Mol.), a salad from central Chile.

The Bromeliaceae Puya chilensis Mol. is a native monocotyledonous food plant that can be found in central Chile. It is traditionally known as chagual. The tender basal part of the leaves, just starting from the meristem, are consumed as a salad. The aim of this work was to describe the phenolic content and composition of the meristem and leaves of chagual, as well as their antioxidant capacity and inhibitory activity against metabolic syndrome-associated enzymes. Samples of chagual, including two cultivated and three wild growing plants, were analyzed and compared for composition and bioactivity. From the phenolic enriched extract of the plant (PEE), 26 compounds were tentatively identified by HPLC-DAD-ESI-MSn, including 12 hydroxycinnamic acids and 14 flavonoids. The main compounds were identified as diferuloyl hexaric acid isomers and 5-p-Coumaroylquinic acid. The compounds were quantified in both meristem and leaves. The PEE content was up to ten times higher in the meristem than in the leaves, ranging from 0.18 to 124.08 mg/g PEE. The samples inhibited α-glucosidase, but did not show effect on α-amylase and pancreatic lipase. This is the first report on the polyphenol composition and bioactivity of the edible components of the chagual food plant.

Relationship between astringency and phenolic composition of commercial Uruguayan Tannat wines: Application of boosted regression trees.

Phenolic compounds play a major role in the intensity and characteristics of wine astringency. However, studies involving commercial wine samples are still scarce. The aim of the present work was to study the relationship between astringency and phenolic composition of commercial Uruguayan Tannat wines using boosted regression trees (BRT), a novel predictive method. Forty commercial Tannat wines were evaluated by a trained sensory panel (9 members), who assessed their total astringency intensity using time-intensity (TI) and described their astringency sub-qualities using a check-all-that-apply (CATA) question composed of sixteen terms. The polyphenolic profiles of the wines were determined by HPLC-MS and conventional oenological parameters were also obtained. Fifty BRT models with different partitions of the data in training and test sets were built for astringency maximum intensity (Imax) and for the frequency of use of the 16 astringency sub-qualities considered in the CATA question. As predictor variables, 84 phenolic compounds and oenological parameters were considered for all BRT models. Both strong and weak predictive models were obtained for each response variable. Predictive accuracy was much higher for astringency intensity than for the frequency of mention of astringency sub-qualities. Still, the BRT models allowed to point out to some compositional variables most likely involved in wine astringency perception. Total tannin concentration (chemically determined) was the most relevant explanatory variable for sensory astringency, while flavan-3-ols were the individual phenolic compounds with the highest contribution to astringency, particularly some dimers, trimers and the sum of non-galloylated tetramers. However, the effect of these predictors differed according to the astringency sub-quality considered as response. As expected, non-linear relationships between phenolic compounds and astringency were found. These results contribute to the understanding of the influence of phenolic composition on wine astringency and stress the potential of BRT models for identifying the compounds responsible for this complex sensory characteristic.

Chemical Characterization and Release of Polyphenols from Pecan Nut Shell [Carya illinoinensis (Wangenh) C. Koch] in Zein Microparticles for Bioactive Applications.

The pecan nut [Carya illinoinensis (Wangenh) C. Koch] is a natural source of polyphenols with antioxidant properties. In this study, the encapsulation of aqueous and hydroalcoholic extracts of pecan nut shell were evaluated for the release of bioactive compounds and antioxidant potential in order to explore food applications using zein as encapsulating agent. The extracts showed high contents of total phenolics, condensed tannins and high antioxidant activity. Concentrations of proanthocyanidins were 9-fold higher in hydroalcoholic extracts. The LC-DAD analysis showed that catechins were the major phenolic compounds in samples, with epigallocatechin levels up to 138.62 mg mL-1. Zein microparticles loaded with aqueous extract released 2.3 times more phenolic compounds than the hydroalcoholic extracts and the DSC thermograms showed that extracts of pecan nut shell remained thermally stable up to 240 °C. The zein microcapsules obtained in this study were efficiently encapsulated and represent an interesting additive due its high antioxidant capacity, physicochemical characteristics and morphology. The use of zein microparticles combined with natural extracts constitute a step forward in the improvement of current technology for delivering phenolic compounds with applications in functional foods and nutraceuticals.

Relation between polyphenol profile and antioxidant capacity of different Argentinean wheat varieties. A Boosted Regression Trees study.

We report the polyphenol profile and antioxidant capacity (AC) of 12 Argentinean wheat varieties from different regions. The polyphenol profile was studied by HPLC-MS. The AC was measured by TEAC and FRAP. Twenty-five polyphenols were identified. ACA 315 and KLEIN GUERRERO varieties showed the highest content of polyphenols, whereas BIOINTA 3004, KLEIN CAPRICORNIO and LE 2330 showed the lowest one. ACA 315 presented the highest AC, while BIOINTA 3004 and KLEIN CAPRICORNIO showed the lowest one. Boosted Regression Trees (BRT) analyses helped finding significant correlations between AC and polyphenol profile, being hydroxybenzoic acid diglucoside, tryptophan, chrysoeriol-6,8-di-C-pentoside and isomers 4, 5, 9 and 12 of diferulic acids key compounds to explain the observed AC. To our knowledge, this is the first report on the interaction between the environment and wheat genotypes evaluated by BRT, showing how the whole polyphenol profile can explain the AC in wheat.

Phenolic profile and antioxidant activity from non-toxic Mexican Jatropha curcas L. shell methanolic extracts.

Jatropha curcas seed shells are the by-product obtained during oil extraction process. Recently, its chemical composition has gained attention since its potential applications. The aim of this study was to identify phenolic compounds profile from a non-toxic J. curcas shell from Mexico, besides, evaluate J. curcas shell methanolic extract (JcSME) antioxidant activity. Free, conjugate and bound phenolics were fractionated and quantified (606.7, 193.32 and 909.59 µg/g shell, respectively) and 13 individual phenolic compounds were detected by HPLC. The radical-scavenging activity of JcSME was similar to Trolox and ascorbic acid by DPPH assay while by ABTS assay it was similar to BHT. Effective antioxidant capacity by ORAC was found (426.44 ± 53.39 µmol Trolox equivalents/g shell). The Mexican non-toxic J. curcas shell is rich in phenolic compounds with high antioxidant activity; hence, it could be considerate as a good source of natural antioxidants.