Search

In recent years, antioxidants have gained great importance because of their potential use in food, pharmaceutical, and cosmetic industries. This interest is rooted in the cumulative evidence connecting active oxygen and free radicals with numerous human degenerative disorders, such as cardiovascular diseases, cancer, aging, and atherosclerosis. Polyphenols are the major class of antioxidant able to reduce the oxidative damages of lipids, proteins, enzymes, carbohydrates, and DNA in living cells and tissues. Among the realm of polyphenol compounds, polyphenol conjugates have been proposed as innovative materials which, by combining the advantageous properties of both the components, can increase the efficiency of antioxidants and their range of application in nutritional and biomedical fields. This work is an overview of the different class of polyphenol conjugates, which will be analyzed in terms of nutritional and biological properties, showing how these bio-conjugates will positively affect the human health.

In this work, the efficacy of fig syrup, a Mediterranean fig derivative, as a nutraceutical supplement, was demonstrated. Fig syrup is a fruit concentrate used as a common ingredient in the preparation of typical foods, and particularly in cakes. In vitro assays were performed to determine the amount of nutraceutical ingredients, such as phenolic compounds (3.92 mg equivalent of gallic acid per g) and flavonoids (0.35 mg equivalent of catechin per g), while HPLC analyses provided specific information about the composition of antioxidants in the syrup. Furthermore, total antioxidant activity, scavenging properties against DPPH and peroxyl radicals, and the anticholinesterase activity, clearly showed the efficacy of the syrup in preventing damage induced by free radicals and, thus, the applicability of this food derivative as a nutraceutical supplement.

Summary: Olive pomaces from Southern Italy autochthonous cultivars (Carolea, Nocellara and Roggianella) were eco‐friendly extracted to reach value‐added ingredients for the production of fortified pear beverages. Chemical composition of the extracts was carried out by 1H‐NMR analysis, while antioxidant features were in vitro evaluated. The extracts displayed remarkable scavenger properties against DPPH (IC50 values in the range 0.051–0.171 mg mL−1) and ABTS (IC50 values in the range 0.035–0.047 mg mL−1) radical species. Reactive species in the extracts and inulin chains were involved in an eco‐friendly radical process by grafting reaction to obtain macromolecular conjugates with outstanding antioxidant features, in terms of both antioxidant and scavenging performances, representing an attractive source in the design of functional foods. In this context, the conjugates were employed to enrich pear juice, to achieve reinforced beverages displaying remarkable antioxidant properties in comparison with its non‐functional counterparts, as well as its maintenance over time (20 days). [ABSTRACT FROM AUTHOR]

De-stoning technology has been introduced in the olive oil sector more than twenty years ago. It has not gained momentum because, sometimes, innovative ideas are not accepted since they are suggested at the wrong time or under the wrong circumstances. Virgin olive oil (VOO) is one of the most popular functional foods, mainly due to its antioxidant properties. These features, as well as other nutritional characteristics are generally enhanced by the de-stoning process. However, despite the improvement of the nutritional value, in the past the de-stoned oil didn't achieve marketing success mainly in relation to technological limitations ( i.e. low oil yield). Only in recent years healthy properties became an element able to influence consumers' behavior, overcoming the limit of low oil yields and attracting the attention of olive oil producers. An analysis of the advantages, in terms of product quality and process sustainability, is given in this review. Here, for the first time, the fragmented results reported in literature are critically analyzed underlining the contradictions reported by different authors showing the main reasons for the unlucky fate of this technology in the industrial sector. In the final section the challenges, that future research must focus on, are presented, including emerging technologies in VOO processing. Literature data, for the first time discussed here exhaustively, show that de-stoning technology is a mechanical strategy useful to increase the nutritional and the sensory quality of the product. Moreover, it reduces the depletion of natural resources obtaining a selective crushing of the drupe by removing the stones from the olive paste so increasing the sustainability and efficiency of VOO extraction plants. [ABSTRACT FROM AUTHOR]

The winemaking process generates a large amount of waste which can be profitably converted into a resource. In this work, extracts from stalks, lees, and pomace of Magliocco canino cv (Vitis Vinifera L.) were obtained using ultrasounds. A comprehensive metabolomics profile was carried out by high-resolving power mass spectrometry hyphenated with liquid chromatography. Fifty-nine compounds were annotated and successively verified, bearing different chemical classes. Free amino acids were quantified in the different extracts. Distinction of glycosylated polyphenols vs their aglycones was accomplished by targeted and semi-targeted LC-MS methods; then selected polyphenolic biomarkers were quantified in the studied extracts. The antioxidant activity was evaluated in vitro in a human dermal fibroblasts assay, and the best antioxidant extract was used for the synthesis of an antioxidant DX conjugate by a grafting reaction, to obtain an innovative food ingredient endowed with improved antioxidant activity. The in - vitro endothelium-dependent vasorelaxation, recorded for both stalk and lees extracts could be exploited for the development of new antihypertensive nutraceuticals. [Display omitted] • Targeted and semi-targeted HRMS discriminate glycosylated polyphenols vs free ones. • Stalks and Lees ethanolic extracts exert valuable vasorelaxant activity. • Stalk extract showed remarkable antioxidant power in human dermal fibroblasts assay. • A biopolymer Dextran-based/stalk extract is a novel antioxidant food ingredient. [ABSTRACT FROM AUTHOR]