A critical review of methods for characterisation of polyphenolic compounds in fruits and vegetables.

Phenolic compounds are well-known phytochemicals found in all plants. They consist of simple phenols, benzoic and cinnamic acid, coumarins, tannins, lignins, lignans and flavonoids. Substantial developments in research focused on the extraction, identification and quantification of phenolic compounds as medicinal and/or dietary molecules have occurred over the last 25 years. Organic solvent extraction is the main method used to extract phenolics. Chemical procedures are used to detect the presence of total phenolics, while spectrophotometric and chromatographic techniques are utilized to identify and quantify individual phenolic compounds. This review addresses the application of different methodologies utilized in the analysis of phenolic compounds in plant-based products, including recent technical developments in the quantification of phenolics.

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Techniques for analysis of plant phenolic compounds.

Simulated gastro-intestinal digestion is widely employed in many fields of food and nutritional sciences, as conducting human trials are often costly, resource intensive, and ethically disputable. As a consequence, in vitro alternatives that determine endpoints such as the bioaccessibility of nutrients and non-nutrients or the digestibility of macronutrients (e.g. lipids, proteins and carbohydrates) are used for screening and building new hypotheses. Various digestion models have been proposed, often impeding the possibility to compare results across research teams. For example, a large variety of enzymes from different sources such as of porcine, rabbit or human origin have been used, differing in their activity and characterization. Differences in pH, mineral type, ionic strength and digestion time, which alter enzyme activity and other phenomena, may also considerably alter results. Other parameters such as the presence of phospholipids, individual enzymes such as gastric lipase and digestive emulsifiers vs. their mixtures (e.g. pancreatin and bile salts), and the ratio of food bolus to digestive fluids, have also been discussed at length. In the present consensus paper, within the COST Infogest network, we propose a general standardised and practical static digestion method based on physiologically relevant conditions that can be applied for various endpoints, which may be amended to accommodate further specific requirements. A frameset of parameters including the oral, gastric and small intestinal digestion are outlined and their relevance discussed in relation to available in vivo data and enzymes. This consensus paper will give a detailed protocol and a line-by-line, guidance, recommendations and justifications but also limitation of the proposed model. This harmonised static, in vitro digestion method for food should aid the production of more comparable data in the future.

https://hal.archives-ouvertes.fr/hal-01209876/document

A standardised static in vitro digestion method suitable for food – an international consensus

A checklist of Recent and fossil catfishes (Order Siluriformes) is presented, summarizing taxonomic literature published through 2005. From 4624 nominal species group names and 810 genus group names, 3093 species are recognized as valid, and are distributed among 478 genera and 36 families. Distributional summaries are provided for each species, and nomenclatural synonymies, including relevant information on all name-bearing types, are included for all taxa. One new name is proposed herein: Clariallabes teugelsi, as a replacement for Clarias (Allabenchelys) dumerili longibarbis David & Poll, 1937, which is preoccupied by Clarias longibarbis Worthington, 1933, but has been treated as a valid species of Clariallabes by Teugels. Acrochordonichthys melanogaster Bleeker, 1854, is designated as type species of Acrochordonichthys Bleeker, 1857, inasmuch as no earlier valid designation has been found. A new genus Pseudobagarius , is proposed for the “ pseudobagarius group” of species formerly placed in Akysis . The status of 228 species group names remains unresolved and 31 names based on otoliths ascribed to catfishes are listed but not placed into the checklist. The current emphasis given to catfish taxonomy at present is likely to result in a dramatic increase in the total number of valid taxa as well as major changes in the membership of some of the higher level taxa recognized here.

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Checklist of catfishes, recent and fossil (Osteichthyes: Siluriformes), and catalogue of siluriform primary types

Phenolic acids: Natural versatile molecules with promising therapeutic applications.

Phenolic acid profiles of mangosteen fruits (Garcinia mangostana)

Differences in content and composition of free lipids and carotenoids in flour of spring and winter wheat cultivated in Poland

The composition of phenolic acids in several varieties of sea buckthorn berries was determined by GC and MS. In six cultivars the total content of phenolic acids ranged from 3570±282 to 4439±405 mg per kg of berries, on a dry basis. Seventeen phenolic acids were tentatively identified in the berries. Salicylic acid was the principal phenolic acid in sea buckthorn berries, accounting for 55 to 74.3% of the total phenolic acids present. The phenolic acids liberated from esters and glycosidic bonds were the major fractions of phenolic acids in the berries, whereas free phenolic acids constituted only up to 2.3% of total phenolic acids present.

Composition of phenolic acids in sea buckthorn (Hippophae rhamnoides L.) berries

The aim of the research was to characterize bioactive components of unsaponifiable fraction of selected unconventional oils. Nine oils were analyzed as far as the content of tocopherols, squalene, phenolic compounds, and sterols were concerned. Tocopherols and squalene were analyzed by HPLC coupled with diode array detector and fluorescent detector (HPLC-DAD-FLD). The content of sterols in oils was determined by GC coupled with MS (GC-MS). The total amount of phenolic compounds in oils was determined by the colorimetric methods using Folin–Ciocalteau phenol reagent. The examined oils were characterized by differentiated amount of particular forms of tocopherols. The oil obtained from the seeds of amaranth was the richest source of squalene (over 52 mg/g oil). The presence of 22 different compounds of sterols were identified, whereas β-sitosterol was found in the largest amount. Total amount of sterols in the oils ranged from 90 (walnut) to 850 mg/100 g (evening primrose). Significant differentiation of total amount of phenolic compounds was observed in the examined oils. Evening primrose oil showed the highest amount of phenolic compounds (679 mg/kg). The presented results prove that plant oils obtained from nonconventional sources are a potential source of bioactive compounds.

Bioactive compounds in unsaponifiable fraction of oils from unconventional sources.

Fruit pomace remaining after juice extraction is still a source of bioactive compounds. Especially rich in these compounds is the pomace from blackcurrant fruit and from fruits of little-known horticultural plants, like: rowan, rosehip and elderberry. The addition of fruit pomace to bakery and confectionery products, especially to those made of white flour, may significantly enrich their composition with dietary fiber, vitamins and phenolic compounds. This study was aimed at determining the effect of 20 % addition of fruit pomace from rosehip, rowan, blackcurrant and elderberry on the properties of shortbread cookies. The pomace-containing cookies, compared to those without additives, were characterized by a darker color with a higher contribution of yellowness, and by higher hardness. The overall organoleptic assessment was comparable for all types of cookies, however the cookies with pomace were characterized by more perceptible taste and aroma, and were sourer. The extracts from pomace-supplemented cookies had a significantly stronger antioxidant capacity than that from the cookies without pomace, but they were ineffective in inhibiting lipid oxidation. The study showed that fruit pomace could improve the nutritional value of shortbread cookies. Furthermore, non-typical color of such a new product may be attractive to consumers.

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Sylwester Czaplicki

Papers

Phenolic acid profiles of mangosteen fruits (Garcinia mangostana)

Differences in content and composition of free lipids and carotenoids in flour of spring and winter wheat cultivated in Poland

Composition of phenolic acids in sea buckthorn (Hippophae rhamnoides L.) berries

Bioactive compounds in unsaponifiable fraction of oils from unconventional sources.

Effect of Fruit Pomace Addition on Shortbread Cookies to Improve Their Physical and Nutritional Values