Search results for "polyphenols"
showing 10 items of 293 documents
Variazioni dei parametri qualitativi dei frutti, nella chioma di piante di Actinidia deliciosa, cv Hayward, allevate a tendone
2009
Pomological, Sensorial, Nutritional and Nutraceutical Profile of Seven Cultivars of Cherimoya (Annona cherimola Mill)
2020
In this work, the food quality of four international (Campas, Chaffey, Fino de Jete and White) and three local (Daniela, Torre1 and Torre2) cultivars of Cherimoya (Annona cherimola Mill) was investigated. With this aim, pomological traits, sensorial attributes, physiochemical parameters (pH, total soluble content and total acidity), nutritional composition (macro- and micro-nutrients) and nutraceutical values (bioactive compounds, radical scavenging and antioxidant properties) were evaluated. Among the seven observed cultivars, Fino de Jete was identified as the best, not only for its commercial attributes such as pomological traits and physiochemical values, but also for its nutritional co…
Potential Antioxidant and Antiviral Activities of Hydroethanolic Extracts of Selected Lamiaceae Species
2022
Medicinal and aromatic plants (MAPs) are potential sources of natural bioactive phytochemical compounds of an incredible worth for the food industry, such as polyphenols. Lamiaceae medicinal and aromatic plants from Granada’s high plateau, concretely Origanum bastetanum, Thymus zygis gracilis, Thymus longiflorus, Thymus membranaceus and Ziziphora hispanica, were evaluated under different conventional solid–liquid extraction conditions to obtain extracts enriched in bioactive compounds. Phenolic profile was detected by HPLC-QTOF-MS, identifying a high abundance of bioactive constituents. Furthermore, antioxidant and antiviral activities of the mentioned plants were studied as biological prop…
Untargeted screening of the bound / free phenolic composition in tomato cultivars for industrial transformation
2019
BACKGROUND Tomato is one of the most important agricultural crops and it is characterized by a wide bioactive compound profile. However, little information is reported on its comprehensive polyphenol profile. In this work, 13 commercial tomato cultivars for industrial transformation were screened by ultra-high-pressure liquid chromatography coupled to quadrupole-time-of-flight mass spectrometry (UHPLC-QTOF-MS) for both free and bound phenolic profiles. Thereafter, the in vitro antioxidant activity of each cultivar was assessed by ferric reducing antioxidant power (FRAP) and oxygen radical absorbance activity (ORAC) assays. Multivariate statistics, i.e. orthogonal projection to latent struct…
Factors Affecting Polyphenol Biosynthesis in Wild and Field Grown St. John’s Wort (Hypericum perforatum L. Hypericaceae/Guttiferae)
2009
The increasing diffusion of herbal products is posing new questions: why are products so often different in their composition and efficacy? Which approach is more suitable to increase the biochemical productivity of medicinal plants with large-scale, low-cost solutions? Can the phytochemical profile of a medicinal plant be modulated in order to increase the accumulation of its most valuable constituents? Will polyphenol-rich medicinal crops ever be traded as commodities? Providing a proactive answer to such questions is an extremely hard task, due to the large number of variables involved: intraspecific chemodiversity, plant breeding, ontogenetic stage, post-harvest handling, biotic and abi…
Impact of polyphenols and feeding rhythms on the immunomodulation properties of the probiotic bacteria in the gastro-intestinal tract
2021
The human intestinal microbiota is composed of several types of microorganisms, including bacteria, archaea, fungi, unicellular eukaryotes and viruses. Among them, bacteria are the most diverse and abundant with a gene catalog 150 times larger than the genes present in the human genome, which represents a tremendous metabolic potential. These bacteria actively participate in the maintenance of intestinal homeostasis. Dysbiosis of the gut microbiota could be observed at course of many human pathologies, particularly inflammatory diseases intestinal chronic diseases (IBD), such as Crohn's disease (CD) or Ulcerative colitis (UC). These dysbiosis could contribute to the onset and progression of…
Polyphenols in kombucha: Metabolomic analysis of biotransformations during fermentation
2022
Kombucha is a non-alcoholic beverage made of sugared tea that is transformed by a symbiotic consortium of yeasts and bacteria. This beverage is increasingly produced at industrial scale, but its quality standards remain to be defined. Metabolomics analysis was carried out using FT-ICR-MS (Fourier Transform-Ion Cyclotron Resonance-Mass Spectrometry) to understand the chemical transformations induced by the production phases and the type of tea on the non-volatile compounds of kombucha.
Polyphenols in kombucha: impact of infusion time on extraction and investigation of their behavior during "fermentation"
2022
Kombucha is a non-alcoholic beverage made of sugared tea that is transformed by a symbiotic consortium of yeasts and bacteria. Polyphenols are expected to be responsible of several health benefits attributed to kombucha consumption, among other metabolites. Evidence point at an enhancement of tea polyphenol bioactivity during kombucha elaboration. This study investigated the impact of tea infusion time and of kombucha "fermentation", on the tea polyphenols and the color. Most of the present experiments have been carried out during a 3 rd year Bachelor training by Shane Fennell from Carlow Institute of Technology (Ireland).
Biodiversity and dairy traits of indigenous milk lactic acid bacteria grown in presence of the main grape polyphenols
2020
ABSTRACT The present work was developed to select lactic acid bacteria (LAB) to be used as starter cultures in functional cheese production. The indigenous milk LAB populations were isolated from fermented raw ewes’ milks (four bulks) added with 0.5 mg/mL of nine polyphenols commonly found in winery by-products. After 48 h of fermentation, all milks were characterized by an increase of LAB levels of about 3–4 Log cycles. All different colonies were purified and characterized for the main physiological and biochemical traits and then differentiated genetically at strain level and identified. Ten species belonging to the LAB genera Lactobacillus, Streptococcus, Enterococcus, Leuconostoc and L…
Influence of the early bacterial biofilms developed on vats made with seven wood types on PDO Vastedda della valle del Belìce cheese characteristics
2019
Early vat bacterial biofilms developed spontaneously through contact with whey have been characterized on seven wood types (Castanea sativa Miller, Cedrus libani, A. Rich., Prunus avium L., Fraxinus ornus L., Juglans regia L., Pinus nigra J.F. Arnold and Populus nigra L.). The present study aimed to evaluate the influence of these biofilms on the microbiological, chemical, physical and sensory characteristics of PDO Vastedda della valle del Belìce (VdB) cheese, processed traditionally from raw ewe's milk using wooden tools. To this purpose, the experimental cheeses after 15 d of refrigerated storage were examined. Lactic acid bacteria (LAB) populations dominated the microbial community of a…