Advances in the Chromatographic Separation and Determination of Bioactive Compounds for Assessing the Nutrient Profile of Nuts

2020 ◽  
Vol 16 ◽  
Author(s):  
Natasa P. Kalogiouri ◽  
Natalia Manousi ◽  
Erwin Rosenberg ◽  
George A. Zachariadis ◽  
Victoria F. Samanidou
Keyword(s):  
Fatty Acids ◽  
Phenolic Compounds ◽  
Bioactive Compounds ◽  
High Performance ◽  
Unsaturated Fatty Acids ◽  
Nutritional Deficiencies ◽  
Analytical Technique ◽  
High Volatility ◽  
Analytical Approaches

Background:: Nuts have been incorporated into guidelines for healthy eating since they contain considerable amounts of antioxidants and their effects are related to health benefits since they contribute to the prevention of nutritional deficiencies. The micronutrient characterization is based mainly on the determination of phenolics which is the most abundant class of bioactive compounds in nuts. Terpenes constitute another class of bioactive compounds that are present in nuts and show high volatility. The analysis of phenolic compounds and terpenes are very demanding tasks that require optimization of the chromatographic conditions to improve the separation of the components. Moreover, nuts are rich in unsaturated fatty acids and they are therefore considered as cardioprotective. Gas chromatography is the predominant instrumental analytical technique for the determination of derivatized fatty acids and terpenes in food matrices, while high performance liquid chromatography is currently the most popular technique for the determination of phenolic compounds Objective:: This review summarizes all the recent advances in the optimization of the chromatographic conditions for the determination of phenolic compounds, fatty acids and terpenes in nuts Conclusion:: The state-of-the art in the technology available is critically discussed, exploring new analytical approaches to reduce the time of analysis and improve the performance of the chromatographic systems in terms of precision, reproducibility, limits of detection and quantification and overall quality of the results

scholarly journals Acorn Flour as a Source of Bioactive Compounds in Gluten-Free Bread

Molecules ◽  
2020 ◽  
Vol 25 (16) ◽  
pp. 3568 ◽  
Author(s):  
Rita Beltrão Martins ◽  
Irene Gouvinhas ◽  
Maria Cristiana Nunes ◽  
José Alcides Peres ◽  
Anabela Raymundo ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Bioactive Compounds ◽  
Unsaturated Fatty Acids ◽  
Antioxidant Properties ◽  
Sensory Characteristics ◽  
Nutritional Deficiencies ◽  
Array Detector ◽  
Gluten Free ◽  
Antioxidant Power ◽  
Acorn Flour

Polyphenols are important bioactive compounds whose regular ingestion has shown different positive impacts in health. Celiac patients have nutritional deficiencies, bringing many problems to their health. Thus, it is important to develop gluten-free (GF) products, such as bread, with nutritional benefits. The acorn is the fruit of holm oak and cork oak, being an underexploited resource nowadays. Its nutritional and functional characteristics are remarkable: rich in unsaturated fatty acids and fiber, vitamin E, chlorophylls, carotenoids, phenolic compounds, and antioxidant properties. The purpose of this study was to assess the use of acorn flour as a bioactive compounds source and natural GF ingredient for baking GF bread. Bread loaves were prepared with buckwheat, rice, acorn flour, and potato starch. Two levels of acorn flour (23% and 35% of the flour mixture) were tested. The physical, nutritional, and sensory characteristics of the bread were analysed, as well as the composition of phenolic compounds: total phenols, ortho-diphenols, and flavonoids. The phenolic profile was assessed by Reverse Phase–High-Performance Liquid Chromatography–Diode Array Detector (RP-HPLC-DAD). The antioxidant activity of the bread extracts was determined by 2,2-azino-bis (3-ethylbenzothiazoline-6-sulphonic acid) diammonium salt (ABTS), diphenyl-1-picrylhidrazyl radical (DPPH), and ferric reducing antioxidant power (FRAP) methodologies. Acorn flour can be considered a good source of bioactive compounds and antioxidants in GF bread. Acorn flour showed good technological properties in GF baking, improving bread nutritional and sensory characteristics.

scholarly journals Pomen čebeljih pridelkov v humani prehrani

2020 ◽  
Vol 115 (2) ◽  
pp. 223
Author(s):  
Mojca KOROŠEC ◽  
Jasna BERTONCELJ
Keyword(s):  
Fatty Acids ◽  
Phenolic Compounds ◽  
Bioactive Compounds ◽  
Royal Jelly ◽  
Unsaturated Fatty Acids ◽  
Daily Intake ◽  
Biologically Active ◽  
Bee Pollen ◽  
Balanced Diet ◽  
Natural Foods

Bee products are a natural source of nutrients and biologically active compounds, which may also be found on the lists of functional ingredients. In our diets, mainly honey is used and to a lesser extent bee pollen and royal jelly. Propolis and bee venom are mainly used in apitherapy due to their therapeutic properties. Regarding the basic nutrients, honey is primarily a source of sugars, while protein and fat contents are considerable in royal jelly and pollen, which also contains dietary fiber. Bee products also contain small amounts of bioactive compounds that have antioxidant, antimicrobial, anti-inflammatory and antiviral effects. Honey is characterized by, among others, phenolic compounds, royal jelly proteins, oligosaccharides. Royal jelly contains specific fatty acids, including 10-hydroxy-2-decenoic acid, bioactive peptides, major royal jelly proteins, and pollen contains various vitamins, phenolic compounds, amino acids, unsaturated fatty acids. However, further research and clinical studies are needed to evaluate the effectiveness of bee products and to raise consumer awareness of the importance of their consumption. Honey, bee pollen and royal jelly are natural foods, which due to their composition may help to achieve the recommended daily intake of basic nutrients, and may also serve as a source of important bioactive compounds, and therefore undoubtedly belong to a balanced diet.

scholarly journals Physical-chemical, nutritional and antioxidant properties of tucumã (Astrocaryum huaimi Mart.) fruits

2018 ◽  
Vol 39 (4) ◽  
pp. 1517
Author(s):  
Mirelly Marques Romeiro Santos ◽  
Dayane Stéphanie Fernandes ◽  
Camila Jordão Cândido ◽  
Leandro Fontoura Cavalheiro ◽  
Anderson Fernandes da Silva ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Antioxidant Activity ◽  
Vitamin C ◽  
Bioactive Compounds ◽  
Unsaturated Fatty Acids ◽  
Antioxidant Properties ◽  
Nutritional Deficiencies ◽  
Total Dietary Fiber ◽  
Physical Chemical ◽  
High Antioxidant Activity

The Brazilian Cerrado contains a large number of fruit species whose nutritional and physical-chemical properties have not been fully characterized to date. The fruit of tucumã (Astrocaryum huaimi Mart) is ellipsoid with fibrous and gelatinous pulp, unique odor, and has significant economic importance in the region. The objective of this study is to analyze the physical-chemical, nutritional, and antioxidant properties of the fruit of tucumã grown in Minas Gerais state, Brazil. Water content, ashes, proteins, lipids, carbohydrates, total dietary fiber, pH, titratable acidity, soluble solids, vitamin C, minerals, and fatty acids were analyzed. Total phenols, tannins, and antioxidant activity were analyzed using the Folin-Ciocalteau method, Folin-Denis method, and photocolorimetric method of the stable free radical DPPH, respectively, in aqueous, acetone, and ethanol extracts. The most relevant components in the fruit were lipids, fibers, vitamin C, unsaturated fatty acids, iron, potassium, manganese, and bioactive compounds. The analysis of the bioactive compounds revealed that the fruit has high antioxidant activity. The acetone extract presented the highest antioxidant capacity followed by the ethanol and aqueous extracts. The results indicated that the tucumã fruit has high nutritional value as a source of lipids, fibers, calories, vitamin C, minerals, and unsaturated fatty acids, and high antioxidant activity. Therefore, consuming the tucumã fruit pulp may help prevent nutritional deficiencies and chronic non-communicable diseases.

The lipid composition of the abdominal muscle of shrimp Crangon crangon from the Gulf of Gdansk in spring and winter periods

2013 ◽  
Vol 93 (7) ◽  
pp. 1825-1833 ◽  
Author(s):  
Adriana Mika ◽  
Edward Skorkowski ◽  
Piotr Stepnowski ◽  
Marek Gołębiowski
Keyword(s):  
Fatty Acids ◽  
Free Fatty Acids ◽  
High Performance ◽  
Unsaturated Fatty Acids ◽  
Abdominal Muscle ◽  
Gas Chromatography Mass Spectrometry ◽  
Winter Period ◽  
Crangon Crangon ◽  
Spring Period

The composition of fatty acids and sterols of Crangon crangon abdomen muscle was determined during two periods in the year 2010/2011. For determination of lipids classes, especially of fatty acids and sterols, high performance liquid chromatography with a laser light-scattering detector and gas chromatography–mass spectrometry were applied. Diversity and variety of saturated and unsaturated fatty acids was the highest during the spring period. Twenty-seven free fatty acids with from nine to 24 carbon atoms were determined in the spring periods. Among this fraction, 14 saturated and 13 unsaturated fatty acids (eight mono- and five polyunsaturated) were present. Only seven saturated and four unsaturated free fatty acids (14:2, 17:1, 16:1 and 18:1) were identified in December 2010. Arachidonic acid (20:4) and eicosapentaenoic acid (20:5) were detected in these two periods, and during the spring season an additional essential fatty acid—docosahexaenoic acid (22:6)—was present, which was not detected in the winter period. The number of identified sterols was correlated with phytoplankton, which was abundant during April 2011. Also, the sterol fraction in winter periods was very poor—only cholesterol was detected.

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