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Effect of pulsed ultrasound assisted extraction and aqueous acetone mixture on total hydrolysable tannins from pomegranate peel

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Food Bioscience 2022年第1期45卷 185-196页

作者： E.J.Rifna Madhuresh Dwivedi Department of Food Process Engineering National Institute of Technology RourkelaRourkelaOdishaIndia

Pomegranate peels are disposed of as waste even though it is an eminent source of total hydrolysable tannins(THT)and possesses a great worth for *** present study was carried out with the hypothesis that pulsed system ultrasound-assisted extraction(PSUAE)technique optimization would aid in retaining high extract yield and THT recovery yield from pomegranate peel extract(PPE)with enhanced antioxidant *** extraction was performed at various conditions regarding solvent concentration(30-90% of acetone),solvent-feed ratio(10-30 mL/g),extraction time(10-20 min),and ultrasound amplitude(40-80%)for maximum extract yield,THT and antioxidant activity(AA).To model and optimize the process conditions tools namely response surface methodology(RSM)and artificial neural network(ANN)were *** solvent concentration,solvent-feed ratio,extraction time,and amplitude the optimal conditions attained with aid of RSM and ANN were:56%,26.5 mL/g,15 min,55%,and 45%,23 mL/g,15 min,50% *** extract yield and THT content determined with RSM and ANN optimized values were 51.2%,86.4 mg TAE/g,and 62%,98.1 mg TAE/g,*** mean square error value displayed the minimum and R^(2) exhibited maximum value in case of ANN compared to RSM *** significantly augmented the AA of PPE to 77.2±0.50% compared to 49.7±0.35% of conventional *** and HPLC analysis established that PPE produced from PSUAE contains a significant amount of THT compounds(gallic acid and tannic acid derivative).SEM elucidated that the sonication effect resulted in peel cell wall disruptions ensuing in elevated extraction of ***,this pulsed mode of ultrasound extraction could be regarded as an easy,cost-effective,and competent technique for the extraction of preferred natural THT from pomegranate peels that possess high prospective to be applied in food and nutraceutical formulations.

关键词： Pomegranate peel Pulsed ultra-sonication hydrolysable tannins Antioxidant activity ANN modeling

Addition of phenolic compounds to bread: antioxidant benefits and impact on food structure and sensory characteristics

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Food Production, Processing and Nutrition 2021年第1期3卷 314-325页

作者： Yesica A.Czajkowska–González Emilio Alvarez–Parrilla Nina del Rocío Martínez–Ruiz Alma A.Vázquez–Flores Marcela Gaytán–Martínez Laura Ade la Rosa Departament of Chemical Biological Sciences Institute of Biomedical SciencesUniversidad Autónoma de Ciudad JuárezAnillo Envolvente del PRONAF y Estocolmos/nC.P.32310 Cd.JuárezMéxico Programa de Posgrado en Alimentos del Centro de la República(PROPAC) Research and Graduate Studies in Food ScienceSchool of ChemistryUniversidad Autónoma de QuerétaroCentro UniversitarioCerro de las Campanas S/NC.P.76010 Santiago de QuerétaroMexico

The use of flours or phenolic extracts obtained from non-traditional sources or agri-food industry by-products has been a strategy used to formulate new bakery products with characteristics of a functional ***,phenolic compounds present great structural diversity,as well as the ability to interact in a complex way with the macromolecules that constitute the bread ***,the addition of these flours,extracts or pure compounds produces various effects on the microstructure of bread,and several of its sensory *** is mainly due to interactions between phenolic compounds and gluten *** objective of this review is to analyze some of the most recent published works on the addition of phenolic compounds in wheat bread to identify the type of positive and negative effects that have been observed and how they can be related to the physicochemical interactions between phenolic compounds and the macromolecules that constitute the food matrix,mainly *** effect of monomeric and polymeric phenolic compounds on the strength of these interactions and on the properties of dough and bread are discussed.

关键词： condensed tannins hydrolysable tannins phenolic acids gluten food rheology food texture protein-phenolic interactions disulfide bonds non-covalent interactions

Tannin characterization and sourcing in historical leathers through FTIR spectroscopy and PCA analysis

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Collagen and Leather 2023年第3期5卷 73-81页

作者： Alireza Koochakzaei Mohammadamin Sabaghian Faculty of Cultural Materials Conservation Tabriz Islamic Art UniversityTabrizIslamic Republic of Iran

This study aimed to identify and classify the type of plants used for tanning historical leathers using cost-effective Fourier transform infrared(FTIR)*** investigation was carried out on five plants(oak bark,sumac,valonia,tara,and gallnut)and four historical leather samples from book bindings dating back to the Qajar *** extraction from both plants and leathers was performed using acetone-water solvent,and the samples were then subjected to FTIR ***-processing of the spectra included baseline correction,smoothing,and *** component analysis(PCA)was used to identify the source of tannins based on FTIR *** was found to provide a good separation of condensed tannins from hydrolysable ***,PCA analysis allowed for the separation and identification of the type of plant used for tannin *** examination of historical leather samples revealed that the primary classification based on the type of tannin is possible,but accurate identification faces challenges due to structural changes and degradation over time.

关键词： Vegetable tanning Tannin characterization Historical leather FTIR PCA hydrolysable tannins

Terminalic Acid, a New Tannin from the Fruit of Terminalia chebula

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Chinese Chemical Letters 1998年第9期9卷 827-828页

作者： Yan Ze LIU Bing Wu YU Gang DING (Department of Phytochemistry, Henan College of Traditional ChineseMedicine, Zhengzhou 450003),Yang Jie WU (Department of Organic Chemistry, Zhengzhou University Zhengzhou, 450052) Henan Coll Tradit Chinese Med Dept Phytochem Zhengzhou 450003 Peoples R China Zhengzhou Univ Dept Organ Chem Zhengzhou 450052 Peoples R China

Terminalic acid 1, a new hydrolysable tannin, was isolated from the fruit of Terminalia chebula. Its structure was found to be 1-O-galloyl-2,4-chebuloyl-beta-D-glucopyranose by chemical method and H-1-NMR, C-13-NMR, H... 详细信息

关键词： Terminalia chebula hydrolysable tannins terminalic acid

The anti-proliferative activity and cellular antioxidant activity of oenothein B and its content in different Eucalyptus species and region

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Journal of Future Foods 2023年第4期3卷 392-398页

作者： Yunjiao Chen Qiao Qin Hongzhang Chen Qingrong Huang Mingyue Song Suyao Xiao Longbipei Cao Yong Cao Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods College of Food ScienceSouth China Agricultural UniversityGuangzhou 510642China Infinitus(China)Company Ltd. Jiangmen 510180China Department of Food Science Rutgers UniversityNew Brunswick 08901USA

The leaves of Eucalyptus are abundant in natural resources as a novel potential antioxidant and have broad market *** of characteristic hydrolysable tannins from Eucalyptus leaves have been demonstrated great application potential as natural antioxidants in our previous *** this study,the bioactive activities of another hydrolysable tannin isolated and identified as oenothein B(OEB)were *** of bioactive compound(hydrolysable tannin)from different Eucalyptus species and regions in southern China were *** results showed that OEB not only exerted anti-proliferative activity against HepG2 cell,but also showed higher cellular antioxidant activity than some common ***,content of characteristic hydrolysable tannins decreased in the order of OEB>tellimagrandin I(T1)>pedunculagin>gemin D>pentagalloyl glucose(PGG).***×*** GL9 and ***×*** could be recommended as new natural sources to exploit hydrolysable tannins because of high content,widely plantation and strong *** study supplied first insight on introduction of high cellular antioxidant activity of OEB and selecting the species and region to exploit natural *** will promote the increasing of economic value of Eucalyptus.

关键词： Eucalyptus polyphenols Cellular antioxidant activity hydrolysable tannins Oenothein B(OEB)