Elhadi M. Yahia

Technologies for Extraction and Production of Bioactive Compounds to be Used as Nutraceuticals and Food Ingredients: An Overview

Abstract Natural bioactive compounds include a broad diversity of structures and functionalities that provide an excellent pool of molecules for the production of nutraceuticals, functional foods, and food additives. Some of those compounds can be found in nature at high concentration such as polyphenols but others can only be found at very low levels, so that massive harvesting is needed to obtain sufficient amounts, and their structural diversity and complexity make chemical synthesis unprofitable. The inherent difficulties in screening and producing these compounds have led to the development of advanced technologies. The commonly used methods for their extraction are the conventional liquid–liquid or solid–liquid extraction and the advanced include pressurized-liquid extraction, subcritical and supercritical extractions, and microwave- and ultrasound-assisted extractions. In addition, these extraction techniques have been improved with previous steps (enzyme-and instant controlled pressure drop-assisted extractions) which help to release the compounds from the matrix. These technologies could provide in the next few years an innovative approach to increase the production of specific compounds for use as nutraceuticals or as ingredients in the design of functional foods.

Identification and quantification of betalains from the fruits of 10 mexican prickly pear cultivars by high-performance liquid chromatography and electrospray ionization mass spectrometry.

Qualitative and quantitative analyses of betalain pigments in 10 cultivars/lines of prickly pear (Opuntia spp.) fruit grown in Mexico were conducted with reverse phase high-performance liquid chromatography-diode array detection (HPLC-DAD) coupled with electrospray mass spectrometry (ESI-MS). Betacyanins and betaxanthins were identified by comparison with the UV/vis and mass spectrometric characteristics as well as the retention times of semisynthesized reference betaxanthins. Data revealed that the ratio and concentration of betalain pigments are responsible for the color in the different cultivars, showing the highest betalains content in the fruit of purple colored Camuesa (O. robusta Wendl.) (8.1 mg/g dry fruit), which is comparable to that found in red beet Beta vulgaris L. ssp. Var. Pablo) (8.6 mg/g dry tissue). Yellow betalains were absent in Reyna (O. alba-carpa) prickly pear cultivar. A total of 24 known/unknown betalains were present in the prickly pear fruit samples studied, including 18 betaxanthins and 6 betacyanins. Our results indicate that prickly pear cultivars can be considered as a potential source of yellow and red natural colorants.

Mortality of eggs and third instar larvae of Anastrepha ludens and A. obliqua with insecticidal controlled atmospheres at high temperatures

The in vitro mortality of eggs and third instar larvae of Anastrepha ludens and A. obliqua was determined after exposure to 21 treatments of air or controlled atmospheres (CA) at high temperatures and 50% RH. Air at 44°C for 160 min caused very low mortality, which increased significantly by CA. Higher temperatures caused a more rapid kill. One hundred percent mortality was achieved for third instar larvae of both species in air or CA at 48°C for 220 min. A 100% mortality of eggs of A. ludens was achieved in air at 51°C for 240 min or in CA at 52°C for 240 min, and 100% mortality of eggs of A. obliqua was achieved in air or in CA at 55°C for 240 min. A. obliqua was slightly more tolerant than A. ludens, and eggs were more tolerant than third instar larvae in both species. CA had a synergistic effect at <50°C, but was slightly less effective than air at higher temperatures. Low O2 concentrations were more effective than high CO2 levels. The mean estimated temperatures for 50, 99 and 99.9968% mortality (LT50s, LT99s, LT99.9968s) of eggs of A. obliqua (the most tolerant) exposed to 0 kPa O2+50 kPa CO2 for 240 min were 49.4, 54.8 and 60.9°C, respectively. We conclude that dry hot air at ≥44°C and 50% RH in CA (0 kPa O2+50 kPa CO2), for 160 min or longer, is effective in increasing mortality of eggs and third instar larvae of A. ludens and A. obliqua.

Antioxidant activity and content of chlorophylls and carotenoids in raw and heat-processed Jalapeño peppers at intermediate stages of ripening.

Jalapeño peppers at intermediate ripening stages (IRS) are typically discarded at the packinghouse because they are not demanded for fresh consumption or industrial processing. These peppers have been scarcely studied in terms of pigment composition and bioactivity. In this study, the profile of pigments (carotenoids and chlorophylls) and antioxidant activity were determined in raw and heat-processed Jalapeño peppers at three IRS (brown, 50% red, and 75% red). Peppers contained 64 different pigments. Chlorophylls were the most abundant pigments in raw brown peppers while capsanthin was the most abundant at the other IRS. The content of most pigments decreased due to heat treatments. Several pheophytins and cis isomers of carotenoids were generated by heat processing. Boiling and grilling consistently decreased and increased the antioxidant activity of peppers, respectively. Tested peppers showed a more complex/abundant pigment content and higher antioxidant activity than those typically reported for green and red peppers.

Effects of elevated concentrations of CO2 in modified atmosphere packaging on the quality of prickly pear cactus stems (Opuntia spp.)

We have tested the effects of passive and semi-active modified atmosphere packaging (MAP) on the postharvest life and quality of flattened stems or cladodes of the prickly pear cactus (Opuntia spp.), called ‘‘nopal or nopalitos’’ in Mexico stored at 5 8C. In semi-active MAP, we injected elevated partial pressures of CO2 (20, 40 or 80 kPa) in the packages immediately after sealing. Passive MAP (where no CO2 was added) had an atmosphere of up to 8.9 kPa O2 and 7 kPa CO2 after 35 days of storage at 5 8C. Semi-active atmospheres with initial CO2 pressures of 40 or 80 kPa increased the losses in texture, weight, chlorophyll content, dietary fiber content and color. Passive MAP and semiactive MAP with 20 kPa CO2 significantly decreased the losses in the above-mentioned parameters, and also decreased the microbial counts (total aerobic mesophiles (AeM), mold and yeasts), but slightly increased the total anaerobic mesophiles (AnM) counts. The microorganisms identified were Pseudomonas , Leuconostoc , Micrococcus , Bacillus , Ruminicoccus , Absidia , Cladosporium , Penicillium and Pichia . Therefore, fresh prickly pear cactus stems can be stored for up to 32 days in MAP with 5/20 kPa CO2 without significant losses in quality nor any significant increase in microbial counts. # 2003 Elsevier B.V. All rights reserved.

Screening of antiproliferative effect of aqueous extracts of plant foods consumed in México on the breast cancer cell line MCF-7

We evaluated the antiproliferative effect of aqueous extracts of 14 plant foods consumed in Mexico on the breast cancer cell line MCF-7. The plant foods used were avocado, black sapote, guava, mango, prickly pear cactus stems (called nopal in Mexico, cooked and raw), papaya, pineapple, four different cultivars of prickly pear fruit, grapes and tomato. β-Carotene, total phenolics and gallic acid contents and the antioxidant capacity, measured by the ferric reducing/antioxidant power and the 2,2-diphenyl-1,1-picrylhydrazyl radical scavenging assays, were analyzed in each aqueous extract. Only the papaya extract had a significant antiproliferative effect measured with the methylthiazolydiphenyl-tetrazolium bromide assay. We did not notice a relationship between the total phenolic content and the antioxidant capacity with antiproliferative effect. It is suggested that each extract of plant food has a unique combination of the quantity and quality of phytochemicals that could determine its biological activity. Besides, papaya represents a very interesting fruit to explore its antineoplastic activities.

Postharvest biology and technology of tropical and subtropical fruits

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Tolerance and quality of mango fruit exposed to controlled atmospheres at high temperatures

Abstract ‘Manila’ mangos ( Mangifera indica L.) were exposed to controlled atmospheres (CA) (0 kPa O 2 +50 kPa CO 2 ) at 40, 42, 43, 44, 45, 46, 47, 48 and 49°C for 160 min, cooled in water at ambient temperature, and then stored at 10°C and 80% RH for up to 20 days. Relative to non-treated controls, fruit heated at 40, 42 and 43°C did not show any external or internal injury, while those subjected to 44°C developed slight injury after 10 days and severe injury after 20 days. Fruit subjected to ≥45°C had severe injury after storage for 10 days and the injury increased very significantly after storage for 20 days. Fruit exposed to 49°C and stored for 20 days had 100% injury. Weight loss was similar in control and in heat-treated fruit. Fruit firmness losses decreased as the temperature increased to 46°C and then increased. Chroma of exocarp and mesocarp decreased, while hue angle value of mesocarp increased as temperature increased. Based on the extent of fruit injury, CA is tolerated by ‘Manila’ mangos at

Effect of heat processing on the profile of pigments and antioxidant capacity of green and red jalapeño peppers.

Raw and heat-processed jalapeño peppers (green and red) were evaluated for their pigment profile and antioxidant capacity. Sixty-seven pigments were separated and characterized by HPLC-DAD-MS, including carotenoids (isomers and esters), chlorophylls, and pheophytins. The distinctive characteristics of this pepper genotype were the presence of antheraxanthin monoesters, zeaxanthin monoesters, mutatoxanthin diesters, and a higher content of free capsanthin relative to the mono- and diesterified forms. Chlorophyll a and free all-trans-lutein were the major pigments in raw green peppers, whereas free all-trans-capsanthin was the most abundant pigment in raw red peppers. Twelve compounds were generated by the heat treatments, mainly pheophytins and cis isomers of carotenoids. Heat treatments affected differentially the concentration of individual pigments. Red peppers showed a higher antioxidant capacity than green fruits. Heating caused minor changes in the antioxidant capacity of peppers.

Nutraceutical value of black cherry Prunus serotina Ehrh. fruits: antioxidant and antihypertensive properties.

In Mexico black cherry (Prunus serotina Ehrh.) fruits are consumed fresh, dried or prepared in jam. Considering the evidence that has linked intake of fruits and vegetables rich in polyphenols to cardiovascular risk reduction, the aim of this study was to characterize the phenolic profile of black cherry fruits and to determine their antioxidant, vasorelaxant and antihypertensive effects. The proximate composition and mineral contents of these fruits were also assessed. Black cherry fruits possess a high content of phenolic compounds and display a significant antioxidant capacity. High-performance liquid chromatography/mass spectrometric analysis indicated that hyperoside, anthocyanins and chlorogenic acid were the main phenolic compounds found in these fruits. The black cherry aqueous extract elicited a concentration-dependent relaxation of aortic rings and induced a significant reduction on systolic blood pressure in L-NAME induced hypertensive rats after four weeks of treatment. Proximate analysis showed that black cherry fruits have high sugar, protein, and potassium contents. The results derived from this study indicate that black cherry fruits contain phenolic compounds which elicit significant antioxidant and antihypertensive effects. These findings suggest that these fruits might be considered as functional foods useful for the prevention and treatment of cardiovascular diseases.