ABSTRACT
The shelf life of perishable foods is estimated through expensive and imprecise analyses that do not account for improper storage. Smart packaging, obtained by agile manufacturing of nanofibers functionalized with natural pigments from agri-food residues, presents promising potential for real-time food quality monitoring. This study employed the solution blow spinning (SBS) technique for the rapid production of smart nanofiber mats based on polycaprolactone (PCL), incorporating extracts of agricultural residues rich in anthocyanins from eggplant (EE) or purple cabbage (CE) for monitoring food quality. The addition of EE or CE to the PCL matrix increased the viscosity of the solution and the diameter of the nanofibers from 156 nm to 261-370 nm. The addition of extracts also improved the mechanical and water-related properties of the nanofibers, although it reduced the thermal stability. Attenuated total reflectance Fourier-transform infrared spectroscopy confirmed the incorporation of anthocyanins into PCL nanofibers. Nanofiber mats incorporated with EE or CE exhibited visible color changes (ΔE ≥ 3) in response to buffer solutions (pH between 3 and 10), and ammonia vapor. Smart nanofibers have demonstrated the ability to monitor fish fillet spoilage through visible color changes (ΔE ≥ 3) during storage. Consequently, smart nanofibers produced by the SBS technique, using PCL and anthocyanins from agro-industrial waste, reveal potential as smart packaging materials for food.
Subject(s)
Anthocyanins , Food Packaging , Nanofibers , Polyesters , Nanofibers/chemistry , Polyesters/chemistry , Anthocyanins/chemistry , Anthocyanins/analysis , Food Packaging/instrumentation , Food Quality , Solanum melongena/chemistry , Brassica/chemistry , AnimalsABSTRACT
Carbon dots (CDs) were derived using eggplant peel by a hydrothermal approach and incorporated into the carboxymethyl cellulose (CMC) and gelatin (Gel) blend to develop sustainable and functional packaging films for fruit preservation. The CD was uniformly dispersed within the CMC/Gel blend to form a dense and continuous film and fashioned a strong interaction with the polymer chain, increasing the tensile strength of the film by 5.0-16.0 %. Also, with the impregnation of CDs, the UV-blocking potential of the CMC/Gel film was greatly improved to the extent of blocking 94.3 % of UV-B and 72.5 % of UV-A, while the water vapor permeability slightly decreased (by 2.7-5.4 %), and the water contact angle of the film marginally expand (by 6.2-19.1 %). The CMC/Gel film with 3 wt% of CD added depicted strong antioxidant efficacy of 100 % against ABTS and 59.1 % against DPPH and displayed strong antibacterial action that inhibited the progress of Listeria monocytogenes and Escherichia coli by 99.8 %. In addition, when table grapes were packaged using a CMC/Gel composite film containing CD and stored at 4 °C for 24 days, the fruits packed with the composite film maintained excellent external quality and extended the shelf life.
Subject(s)
Carbon , Carboxymethylcellulose Sodium , Food Packaging , Fruit , Gelatin , Solanum melongena , Gelatin/chemistry , Carboxymethylcellulose Sodium/chemistry , Food Packaging/methods , Fruit/chemistry , Solanum melongena/chemistry , Carbon/chemistry , Anti-Bacterial Agents/pharmacology , Anti-Bacterial Agents/chemistry , Antioxidants/chemistry , Antioxidants/pharmacology , Permeability , Listeria monocytogenes/drug effects , Escherichia coli/drug effects , Quantum Dots/chemistryABSTRACT
The polyphenol oxidase (PPO) enzyme, which causes enzymatic browning, has been repeatedly purified from fruit and vegetables by affinity chromatography. In the present research, Sepharose 4B-l-tyrosine-4-amino-2-methylbenzoic acid, a novel affinity gel for the purification of the PPO enzyme with high efficiency, was synthesized. Additionally, Sepharose 4B-l-tyrosine-p-aminobenzoic acid affinity gel, known in the literature, was also synthesized, and 9.02, 16.57, and 28.13 purification folds were obtained for the PPO enzymes of potato, mushroom, and eggplant by the reference gel. The PPO enzymes of potato, mushroom, and eggplant were purified 41.17, 64.47, and 56.78-fold from the new 4-amino-2-methylbenzoic acid gel. Following their isolation from the new affinity column, the assessment of PPO enzyme purity involved the utilization of SDS-PAGE. According to the results from SDS-PAGE and native PAGE, the molecular weight of each enzyme was 50 kDa. Then, the inhibition effects of naringin, morin hydrate, esculin hydrate, homovanillic acid, vanillic acid, phloridzin dihydrate, and p-coumaric acid phenolic compounds on purified potato, mushroom, and eggplant PPO enzyme were investigated. Among the tested phenolic compounds, morin hydrate was determined to be the most potent inhibitor on the potato (Ki: 0.07 ± 0.03 µM), mushroom (Ki: 0.7 ± 0.3 µM), and eggplant (Ki: 4.8 ± 1.2 µM) PPO enzymes. The studies found that the weakest inhibitor was homovanillic acid for the potato (Ki: 1112 ± 324 µM), mushroom (Ki: 567 ± 81 µM), and eggplant (Ki: 2016.7 ± 805.6 µM) PPO enzymes. Kinetic assays indicated that morin hydrate was a remarkable inhibitor on PPO.
Subject(s)
Catechol Oxidase , Chromatography, Affinity , Catechol Oxidase/chemistry , Catechol Oxidase/isolation & purification , Catechol Oxidase/antagonists & inhibitors , Agaricales/enzymology , Solanum tuberosum/enzymology , Solanum tuberosum/chemistry , Plant Proteins/chemistry , Plant Proteins/isolation & purification , Solanum melongena/enzymology , Solanum melongena/chemistry , Coumaric Acids/chemistry , Propionates/chemistry , meta-Aminobenzoates/chemistry , 4-Aminobenzoic Acid/chemistryABSTRACT
Dried and milled eggplant fruit peel and calyces (PC) and mesocarp, placenta and core (Mes) were utilized as natural sources of valuable chemicals. Pectins were extracted with 0.1 M Na2CO3 (1 h; 23 °C). A high-power ultrasound (US) pretreatment (10 min net time; 12.76 W/cm2 power intensity) in 10:200 (g/mL) powder:water ratio led to the lowest solvent and energy consumptions after the subsequent 0.1 M Na2CO3 stirring, permitting the highest recoveries of uronic acid (UA) from PC and Mes (80.25 and 93.8 %, respectively). Homogalacturonans (>65 % w/w UA) of low degree of methylesterification, of acetylation, and 90,214-138,184 Da molecular weights with low polydispersity (≈1.32-1.40) were obtained. They included released ferulate (≈3.5 mg/100 g) esterified pectins. Antioxidants (caffeoylquinic acid, putrescine and spermidine derivatives, ß-carotene, lutein) gave additional technological value to their thickening effect as pectins protected tryptophan, tyrosine, alkyl side chains and sulfhydryl of skim milk proteins from UV-C photo-oxidation.
Subject(s)
Antioxidants , Solanum melongena , Antioxidants/analysis , Solanum melongena/chemistry , Fruit/chemistry , Pectins/metabolismABSTRACT
The effects of postharvest applications of hot water (HWT) (45, 50, and 55 °C), 1-MCP (1, 5, and 10â µL/L), and CaCl2 (1, 2, and 3%) on polygalacturonase (PG), pectin methylesterase (PME), α-galactosidase (α-Gal), ß-galactosidase (ß-Gal) and ß-1,4-glucanase (ß-1,4-Glu) activities, and the fruit firmness and cell wall composition of eggplant fruit were investigated. The results showed that the decrease in the eggplants firmness was delayed by HWT, 1-MCP, and CaCl2 treatments during storage compared with the control. However, HWTs were less effective than the 1-MCP and CaCl2 treatments. The results show that 1-MCP and CaCl2 treatments inhibited the depolymerization of water (WSP), CDTA (CSP), and sodium carbonate (SSP) soluble polyuronides. The results suggest that 1-MCP (5 and 10â µL/L) and CaCl2 (1, 2, and 3%) could prevent eggplant softening by inhibiting hydrolase enzymes and reducing the disintegration of the polysaccharides. In addition, 1-MCP and CaCl2 were more effective than hot water treatment in extending postharvest storage life. There is a significantly high correlation between firmness, polyuronide content and cell wall enzyme activity.
Subject(s)
Cell Wall , Solanum melongena , Cell Wall/chemistry , Solanum melongena/chemistry , Calcium Chloride/pharmacology , Water , Hot Temperature , Mixed Function Oxygenases/metabolismABSTRACT
The eggplant is a fruit rich in natural products and produced worldwide. However, its cultivation generates a large amount of scarcely used agricultural residues with poor chemical characterization. This study aimed to identify and quantify the metabolome and determine the composition of select phytochemicals and the overall antioxidant capacity of various anatomical parts of the plant. The plant's root, leaf, stem, and fruit were analyzed by quantitative mass spectrometry-based untargeted metabolomics and chemoinformatics, and phytochemicals were quantified by spectrophotometric analysis. Moreover, we determined the total antioxidant capacity of the distinct plant parts to infer a possible biological effect of the plant's metabolites. Various secondary metabolites were identified as terpenes, phenolic compounds, alkaloids, and saponins, distributed throughout the plant. The leaf and fruit presented the highest concentration of phenolic compounds, flavonoids, anthocyanins, and alkaloids, accompanied by the highest antioxidant capacity. Although the stem and root showed the lowest abundance of secondary metabolites, they provided around 20% of such compounds compared with the leaf and fruit. Overall, our study improved the understanding of the eggplant metabolome and concluded that the plant is rich in secondary metabolites, some with antioxidant properties, and shows potential nutraceutical and biopharmaceutical applications.
Subject(s)
Saponins , Solanum melongena , Solanum melongena/chemistry , Anthocyanins/chemistry , Antioxidants/chemistry , Chromatography, High Pressure Liquid , Phytochemicals/analysis , Fruit/chemistry , Phenols/chemistry , Flavonoids/analysis , Plant Extracts/chemistry , Metabolomics , Saponins/analysis , Terpenes/analysisABSTRACT
Three new compounds (1-3), were isolated from the ethanol extract of the roots of Solanum melongena L., together with twenty-seven knowns (4-30). On basis of their 1 D and 2 D NMR data, the chemical structures of islated compounds were elucidated combined with HR-MS and the relative values in literatures. In addition, the isolations were evaluated for the potential anti-inflammatory activity, by virtue of RAW 264.7 cells model induced by lipopolysaccharide (LPS)in vitro inhibitory activities on nitric oxide (NO) production. Compounds 12 and 21 showed moderate inhibition of NO production with IC50 values of 32.8 and 20.2 µM, respectively.
Subject(s)
Solanum melongena , Animals , Anti-Inflammatory Agents/chemistry , Lipopolysaccharides/pharmacology , Mice , Molecular Structure , Nitric Oxide , Plant Roots/chemistry , RAW 264.7 Cells , Solanum melongena/chemistryABSTRACT
Eggplant is an important component of the Mediterranean Diet, which becomes edible after cooking. This study determined the fate of dark purple eggplant phenolic compounds after baking, boiling, frying, grilling and digestion. Thirty-seven phenolic compounds were identified and quantified in raw eggplant. Frying determined a 74% increase in total hydroxycinnamic acids whereas a decrease was observed after boiling (27%), grilling (51%), and baking (60%). After digestion, 45%, 33% and 22% of total phenolic compounds resulted bioaccessible in baked, grilled and fried dark purple eggplant. Fried eggplant displayed the highest amount of phenolic compounds (751.46 mg/100 g) after digestion. The cooking methods differently affected the release of individual phenolic compounds. Baking and grilling resulted in higher amount of bioaccessible caffeoylquinic acids whereas frying in di-caffeoylquinic acids and hydroxycinnamic acid-amides. A careful design of the cooking method may be pivotal to modulate the release of specific phenolic compounds.
Subject(s)
Cooking/methods , Phenols/chemistry , Solanum melongena/chemistry , Biological Availability , Quinic Acid/analogs & derivatives , Quinic Acid/pharmacokineticsABSTRACT
Agricultural by-products represent one of the biggest pollutants for the environment, therefore, investigating new sources for the extraction of bioactive compounds is a topic of great interest for the entire scientific community. This work is aimed at studying the chemical composition (pigments, phenolics, volatile compounds) and biological activities (antioxidant and antimicrobial properties) of young and mature leaves of five eggplant cultivars (Solanum melongena L.) grown in Tunisia (Tizona, A1014, Nawel, A336, and Mirval). Pigment analysis showed no statistical variations between the two types of leaves, whereas higher levels of anthocyanins were recorded in young leaves of three out of five cultivars (24.7-52.8â mg 100â g-1 ). Total phenolic compounds (966.5-2072.6â mg 100â g-1 ) and o-diphenols (343.9-741.2â mg 100â g-1 ) contents varied significantly according to leaf age and cultivar. However, no statistically significant variation between young and mature leaves was found in flavonols and tannins content. As for volatile profiles, 62 constituents were characterized with non-terpene derivatives (52.0-61.6 %) and apocarotenes (19.9-35.6 %) as major chemical classes. Regarding the antioxidant activity, methanol extracts of Tizona cultivar mature leaves displayed important antiradical properties using DPPH, ABTS, and phosphomolybdenum assays (IC50 0.1, 0.2 and 0.01â mg mL-1 , respectively). With regards to reducing power determination, the most active extract was obtained from mature A1014 leaves. Further, young Mirval leaves proved to be significantly active from a bactericidal point of view against Candida albicans and Staphylococcus aureus of 3.1â mg mL-1 and 0.2â mg mL-1 MBC, respectively. In conclusion, eggplant leaves are a noteworthy source of antioxidant and antimicrobial compounds with potential use in the pharmaceutical, the cosmetics and the food industries.
Subject(s)
Anti-Bacterial Agents/pharmacology , Antioxidants/pharmacology , Plant Leaves/chemistry , Solanum melongena/chemistry , Antifungal Agents/pharmacology , Candida albicans/drug effects , Microbial Sensitivity Tests , Staphylococcus aureus/drug effectsABSTRACT
Plants from the Solanaceae family are known to be sources of several nutritionally relevant steroidal glycoalkaloids (SGAs). With the aim of quantitatively investigating the occurrence of the main SGA from tomatoes, eggplants, and potatoes in various food samples and evaluating their relevance in the human diet, a rapid single-step extraction liquid chromatography-tandem mass spectrometry method was developed. Over the course of isolating several commercially unavailable SGAs from tomato products to use them as reference standards, a previously unknown derivative was detected, structurally characterized, and identified as a novel isomer of esculeoside B-1 and B-2. After validation of the method, 36 food items exclusively derived from Solanaceae plants were analyzed for their SGA contents and a specific occurrence of each alkaloid in tomato, eggplant, or potato products was revealed. This is the first study reporting quantitative data on the occurrence of esculeoside A, B-1, B-2, and iso-esculeoside B in tomato products obtained by using appropriate reference compounds rather than applying a semi-quantitative approach based on α-tomatine as a reference. Some of the analyzed tomato products contained the esculeosides in concentrations of >500 mg/kg, clearly indicating their relevance in the human diet and the need of investigating their potential bioactivities in the future.
Subject(s)
Alkaloids/chemistry , Chromatography, Liquid/methods , Plant Extracts/chemistry , Solanum lycopersicum/chemistry , Steroids/chemistry , Tandem Mass Spectrometry/methods , Fruit/chemistry , Saponins , Solanum melongena/chemistry , Solanum tuberosum/chemistryABSTRACT
A model food system was designed with dietary fiber and crude anthocyanins from purple eggplant peel to explore the degradation mechanism of anthocyanins during microwave and frying treatments. Our results found that delphinidin-3-O-rutinoside was either hydrolyzed into delphinidin or condensed with p-coumaric acid to form p-coumaroyl-delphinidin-3-O-glucoside. Delphinidin was cleaved into gallic acid and phloroglucinaldehyde, which might be further oxidized into pyrogallol and phloroglucinol, respectively. The total anthocyanin degradation followed the first-order kinetics in fried and microwaved solid matrix samples as well as microwaved liquid matrix samples. However, the total anthocyanin degradation followed the second-order kinetics in the heated liquid matrix samples at the frying temperature. The brown/polymeric color index, which negatively correlated with the anthocyanin content, increased faster in the liquid matrix samples than in the solid matrix samples. Compared with frying treatment, a higher rate of anthocyanin degradation in solution was observed under microwave treatment. However, anthocyanins were subject to much more damage under frying treatment than microwave treatment in a solid food system.
Subject(s)
Anthocyanins/chemistry , Plant Extracts/chemistry , Solanum melongena/chemistry , Cooking , Food, Fortified/analysis , Fruit/chemistry , Hot Temperature , Kinetics , MicrowavesABSTRACT
Pesticide residue analysis is critically important for ensuring food safety and regulating international trade. In a greenhouse setting, we assessed pesticide residue and exposure patterns using liquid chromatography-mass spectrometry and Allura Red tracer analysis. Our results show significant effects of eggplant canopy position and spray concentration on deposition parameters. Specifically, spray coverage, spray density, deposition, and residue were generally greater for leaves in the higher canopy. Deposition and residue, unlike spray coverage and spray density, linearly correlated with spray concentration. Pesticide residues on leaves linearly correlated with depositions on artificial targets, and a correction factor was constructed to estimate residues from tracer depositions. This comparative analysis suggests that tracer analysis using Allura Red in combination with artificial targets is a time- and cost-saving alternative to conventional residue analysis for assessing spray parameters under high-volume spraying scenarios. A better understanding of pesticide residue and spray patterns will not only enhance the safety of our food supply chain but also improve pest control efficacy within the sustainable integrated pest management framework.
Subject(s)
Agriculture/methods , Pesticide Residues/analysis , Solanum melongena/growth & development , Fruit/chemistry , Fruit/drug effects , Plant Leaves/chemistry , Plant Leaves/drug effects , Solanum melongena/chemistry , Solanum melongena/drug effectsABSTRACT
ETHNOPHARMACOLOGICAL RELEVANCE: Solanum melongena L. (eggplant) is used for treatment of rheumatism, beriberi, itching, toothache, bleeding, asthma, bronchitis, cholera, neuralgia and hemorrhoids in traditional medicine (Turkish, Chinese, and Indian). Hemorrhoids from these diseases, are common illness in all over the world, which are treated with various approaches including ethnobotanicals. AIM OF THE STUDY: This study aimed to evaluate the anti-hemorrhoidal activity of eggplant, an edible plant, which is commonly utilized around the world. MATERIALS & METHODS: In vivo anti-hemorrhoidal activity of the methanolic extract prepared from eggplant was evaluated by experimental hemorrhoid model, subsequently histological and biochemical analysis. Hemorrhoid, which was induced by applying croton oil to the anal area of the rats. Furthermore, the extract was screened for anti-inflammatory activity which is based on the inhibition of acetic acid-induced increase in capillary permeability. The healing potential was comparatively assessed with a reference Pilex® tablet and cream. Phytochemical analysis performed by HPLC. The amount of the major phenolic compound (chlorogenic acid) in extract was found by using HPLC method. RESULTS: Histological and biochemical analysis demonstrated that eggplant extract is highly effective against hemorrhoid in comparison to the controls and the commercial preparation. In addition, the methanolic extract demonstrated significant inhibitory effect on acetic acid-induced increase in capillary permeability. The phytochemical studies identified major compound as chlorogenic acid (2.86%) by liquid chromatography. CONCLUSION: The eggplant calyxes, not edible, are easy to reach, by products/vast from the food sources. This is the first scientific evidence revealing that the eggplant extract has significant anti-hemorrhoidal and anti-inflammatory activity.
Subject(s)
Anal Canal/blood supply , Anti-Inflammatory Agents/pharmacology , Hemorrhoids/drug therapy , Plant Extracts/pharmacology , Solanum melongena , Wound Healing/drug effects , Animals , Anti-Inflammatory Agents/isolation & purification , Capillary Permeability/drug effects , Croton Oil , Disease Models, Animal , Hemorrhoids/chemically induced , Hemorrhoids/pathology , Male , Mice, Inbred BALB C , Plant Extracts/isolation & purification , Rats, Wistar , Solanum melongena/chemistryABSTRACT
Horticultural plant residues (tomato, pepper, and eggplant) were identified as new sources for lignocellulose nanofibers (LCNF). Cellulosic pulp was obtained from the different plant residues using an environmentally friendly process, energy-sustainable, simple, and with low-chemical reagent consumption. The chemical composition of the obtained pulps was analyzed in order to study its influence in the nanofibrillation process. Cellulosic fibers were subjected to two different pretreatments, mechanical and TEMPO(2,2,6,6-Tetramethyl-piperidin-1-oxyl)-mediated oxidation, followed by high-pressure homogenization to produce different lignocellulose nanofibers. Then, LCNF were deeply characterized in terms of nanofibrillation yield, cationic demand, carboxyl content, morphology, crystallinity, and thermal stability. The suitability of each raw material to produce lignocellulose nanofibers was analyzed from the point of view of each pretreatment. TEMPO-mediated oxidation was identified as a more effective pretreatment to produce LCNF, however, it produces a decrease in the thermal stability of the LCNF. The different LCNF were added as reinforcing agent on recycled paperboard and compared with the improving produced by the industrial mechanical beating. The analysis of the papersheets' mechanical properties shows that the addition of LCNF as a reinforcing agent in the paperboard recycling process is a viable alternative to mechanical beating, achieving greater reinforcing effect and increasing the products' life cycles.
Subject(s)
Lignin/chemistry , Lignin/isolation & purification , Nanofibers/chemistry , Paper , Plant Extracts/chemistry , Capsicum/chemistry , Solanum lycopersicum/chemistry , Recycling , Solanum melongena/chemistryABSTRACT
The aim of this work was to study the effect of thickness of samples, air velocity and infrared power on the drying kinetics and quality attributes of blanched eggplant slices during infrared drying. The drying experiments were made by Response Surface Methodology (RSM) based on a Box-Behnken design (BBD). Experiments were conducted at a thickness of 3, 5, and 7 mm, air velocity of 0.5, 1.25, and 2 m/s, as well as at infrared power 1000, 1500, and 2000 W. The drying time was affected by operating parameters. The drying processes increased total phenolic content and potassium content, significantly. The total color difference (ΔE) was in the range of 10.22-25.14. In the end, this process was optimized for reaching the best experimental condition.
Subject(s)
Desiccation/methods , Food Handling/methods , Infrared Rays , Solanum melongena/chemistry , Phenols/analysis , Potassium/analysisABSTRACT
Delphinidin-3-rutinoside, a high-value of anthocyanin, was isolated and purified by ionic liquid (IL)-modified countercurrent chromatography (CCC) from waste peel of eggplant (Solanum melongena), one of the most common vegetables consumed all around the world. Different conventional CCC and IL-CCC solvent systems were evaluated in respect of partition coefficient (K), separation factor (α), and stationary phase retention factor (Sf ) to separate polar target and other components. Basic solvent system, kind of ILs, and amount of ILs were systematically optimized by totally K-targeted strategy, which drastically reduced the experimental effort. Finally, a novel CCC two-phase solvent system (methyl tert-butyl ether-butanol-acetonitrile-1% trifluoroacetic acid water-1-butyl-3-methylimidazolium hexafluorophosphate ([C4 MIM][PF6 ]) [2:4:1:5:0.2; v/v/v/v/v]) was successfully established and applied. The baseline separation of target fraction was obtained in one cycle process. The purity of delphinidin-3-rutinoside was over 99%. Moreover, the distribution behavior of different kinds of ILs in biphasic solvent system and the removal method of ILs were explored. The results showed that hydrophobic IL significantly improved the partition of polar anthocyanin in organic solvent system, thereby the separation resolution and stationary phase retention through introducing intermolecular forces. This IL-modified CCC strategy may be applied for the separation of other anthocyanins from variety of natural food resources and waste.
Subject(s)
Anthocyanins/isolation & purification , Countercurrent Distribution/methods , Plant Extracts/isolation & purification , Solanum melongena/chemistry , Waste Products/analysis , Anthocyanins/analysis , Countercurrent Distribution/instrumentation , Fruit/chemistry , Ionic Liquids/chemistry , Plant Extracts/analysisABSTRACT
This work was aimed to obtain lactoferrin peptides, with anthocyanins-binding capabilities, by using eggplant peels extract as a source of anthocyanins. The chromatographic analysis of the extract evidenced the presence of five individual anthocyanins, with delfinidin-3-rutinoside being identified as the predominant. 20 small peptides were identified, from which four are containing Trp at C-terminal. By estimating the thermodynamic parameters, van der Waals and hydrogen bonding were found to have important roles in binding of anthocyanins to LF and LF-derived peptides. In order to complement the experimental results, the in silico methods were further employed to add single molecule level details on the potential interactions between different peptides and the main anthocyanins from eggplant peels. The docking tests indicated that the Trp containing peptides can bind, with different affinities either delphynidine-3-glycoside or delphynidine-3-rutinoside, therefore explaining the fluorescence quenching results. Our results have indicated a mechanism for the interactions between anthocyanins and LF and its small molecular weight peptides, whereas providing insights for formulating ingredients and foods with enhanced bioactives-binding properties.
Subject(s)
Anthocyanins/chemistry , Lactoferrin/chemistry , Peptides/chemistry , Plant Extracts/chemistry , Solanum melongena/chemistry , Animals , Cattle , Fluorescence , Hydrogen Bonding , Models, Molecular , Molecular Docking Simulation , Spectrometry, Fluorescence/methods , ThermodynamicsABSTRACT
Manufacturing beer with a high biological value requires identifying new methods for increasing the health-enhancing compounds level. The aim of this study was to increase the biological value of beer by adding antioxidant-rich eggplant (Solanum melongena L.) peel extract (EPE). The total phenolic content (TPC), total flavonoid content (TFC), and total monomeric anthocyanin content (TMA) were determined. Moreover, the antioxidant activity was evaluated by different radical scavenging assays. The addition of different levels of EPE resulted in a significant increase of TPC and TFC of beer samples from 0.426 to 0.631 mg GAE/mL, and from 0.065 to 0.171 mg CE/mL, respectively. The EPE-supplemented beer samples developed a reddish color because of the presence of anthocyanin pigments. The TMA content of beer varied from 0.011 to 0.083 mg D3G/mL with the level of added EPE. The HPLC analysis indicated that the anthocyanins prevailing in the eggplant peels were delphinidin-3-rutinoside, delphininidin-3-glucoside and delphinidin-3-rutinoside-5-glucoside. The radical scavenging assays indicated a linear increase of the antioxidant activity following EPE addition, without altering the physicochemical parameters of the beer. These results are promising for using the EPE as a functional ingredient for beer production.
Subject(s)
Beer , Plant Extracts/chemistry , Solanum melongena/chemistry , Anthocyanins/chemistry , Antioxidants/chemistry , Chromatography, High Pressure Liquid/methods , Color , Flavonoids/chemistry , Food Hypersensitivity , Fruit/chemistry , Glucosides/chemistry , Phenols/chemistry , Pigments, Biological/chemistryABSTRACT
Eight new sesquiterpenoids named melongenaterpenes M-T (1-8), together with nine known compounds (9-17), were isolated from the 70% ethanol extract of the sepals of Solanum melongena L. The structures of all isolated compounds were elucidated based on 1D and 2D NMR spectra and a comprehensive comparison of their spectroscopic and physical data with values from the published literatures. Meanwhile, the cytotoxicity of all the isolated compounds was evaluated on the three human cancer lines of Hela, Ishikawa and MGC-803 by CCK8 assay, respectively.
Subject(s)
Sesquiterpenes/isolation & purification , Solanum melongena/chemistry , Drug Screening Assays, Antitumor , Flowers/chemistry , HeLa Cells , Humans , Molecular Structure , Sesquiterpenes/chemistryABSTRACT
HYPOTHESIS: Eggplant is rich in polysaccharides. The mechanically homogenized eggplant flesh pulp (EFP) is expected to emulsify and stabilize o/w emulsions. The adsorption and network structure of the polysaccharides are hypothesized to contribute to the stability of emulsions. EXPERIMENTS: Creaming index (CI) and droplet size distribution were observed to evaluate the stabilities of EFP emulsions at different EFP concentrations (0.50, 0.75, 1.00, 1.25 and 1.50% w/v). Optical and fluorescence microscopy, confocal laser scanning microscopy and cryogenic scanning electron microscopy were conducted to observe the emulsification properties of the EFP-stabilized emulsions. In addition, rheological measurements were performed to reveal the EFP emulsions' rheological behaviours. FINDINGS: The prepared oil-in-water emulsion emulsified by EFP remained stable at an EFP concentration of 1.50%. Rheological analysis illustrated that the emulsions had typical shear-thinning property and gel-like nature. The emulsification mechanisms were explained by the formation of an interfacial film adhered to the oil droplets and the coherent three-dimensional network formed by filament and sheet-like polysaccharide strands in the continuous phase. This finding may define a new kind of natural and dietary emulsifier for emulsion-based food, beverage, and pharmaceutical products.