J. Basilio Heredia

The Folin–Ciocalteu assay revisited: improvement of its specificity for total phenolic content determination

This study presents a review of the Folin–Ciocalteu (F–C) assay for total phenolic content (TPC) determinations and describes different approaches to improve its specificity. Phenolics are regarded as the molecules with the highest potential to neutralize free radicals. Therefore, their quantification is a common practice in different areas of food research. However, when determining TPC in plant food extracts, the presence of reducing interferants [ascorbic acid (AA)] produces inaccurate estimations of TPC values. Different methodologies have been proposed to improve the specificity of the F–C assay. These methodologies include: (i) the use of solid phase extraction (SPE) cartridges to separate interferants from phenolics; (ii) the calculation of a corrected TPC value based on the AA reducing activity present in the extract; and (iii) the pre-treatment of extracts with oxidative agents prior to TPC quantification. These methods are described in detail in the present study. Likewise, their advantages and disadvantages are discussed based on new experimental data. A simple modification of the F–C assay procedure is proposed to quantify both the TPC value and the AA reducing activity in plant food extracts. Values obtained by the modified F–C assay can be used to estimate a corrected TPC value.

Protective role of terpenes and polyphenols from three species of Oregano (Lippia graveolens, Lippia palmeri and Hedeoma patens) on the suppression of lipopolysaccharide-induced inflammation in RAW 264.7 macrophage cells

ETHNOPHARMACOLOGICAL RELEVANCE Mexican oregano infusions have been traditionally used in México for the treatment of inflammation-related diseases, such as respiratory and digestive disorders, headaches and rheumatism, among others. Nevertheless, there is limited information regarding the phenolic compounds, terpenes and composition as well as biological activity of Mexican oregano. AIM OF THE STUDY To determine the phenolic and terpene composition and to evaluate the anti-inflammatory potential of three species of Mexican oregano (Lippia graveolens (LG), Lippia palmeri (LP) and Hedeoma patens (HP)) in order to provide a scientific basis for their use. MATERIALS AND METHODS We obtained methanol and chloroform extracts from dried oregano leaves of each species. We used LC-DAD-ESI-MS/MS and GC-MS to determine the phenolic and terpene profiles of the leaves, respectively. We evaluated anti-inflammatory potential by measuring the effect of Mexican oregano extracts on some pro-inflammatory mediators, such as nitric oxide (NO) and reactive oxygen species (ROS) using lipopolysaccharide(LPS)-stimulated RAW 264.7 macrophage cells and evaluating cyclooxygenase activity (COX-1, COX-2). RESULTS Nine phenolic compounds (phenolic acids and flavonoids) and 22 terpenes (monoterpenes and sesquiterpenes) were detected in LG, LP and HP. We studied extracts from LG, LP and HP, and fractions from LG and LP in order to know their effect on some pro-inflammatory mediators. The phenolic and terpene extracts from LG, LP and HP exhibited significant inhibitory effect on ROS and NO production and mitochondrial activity in LPS-induced inflammation in RAW 264.7 macrophage cells. Nitric oxide production was also diminished by the terpene LG fraction LGF2 and the LP fractions LPF1, LPF2 and LPF3, confirming that both monoterpenes and sesquiterpenes are active compounds of oregano. Furthermore, the total extracts of LG, LP and HP exhibited non-selective inhibitions against the activity of the cyclooxygenases COX-1 and COX-2. CONCLUSIONS Our results suggest that Lippia graveolens, Lippia palmeri and Hedeoma patens extracts have the potential to treat inflammatory diseases; their activity is mediated by polyphenols and terpenes. These findings support the claim for their traditional use in the treatment of inflammation-related diseases.

Phenolic compounds: Natural alternative in inflammation treatment. A Review

Abstract Inflammation is a biological defense mechanism caused by the interruption of the tissue homeostasis caused by the presence of a biological, chemical, or physical agents in the body; immune system produces a series of pro-inflammatory mediators, however their overproduction, as occurs in chronic inflammation, might lead to the occurrence of several chronic diseases. For this reason, slowing down the inflammation process becomes very important, and with this purpose non-steroid anti-inflammatory drugs are generally used with the subsequent occurrence of adverse side effects. As an alternative in inflammation treatment, folklore medicine has used several plants and herbs with minimal or null side effects, with the phenolic compounds being one of their principal components. Phenolic compounds are able to inhibit either the production or the action of pro-inflammatory mediators, resulting in anti-inflammatory capacity.

Effect of In Vitro Digestion on the Total Antioxidant Capacity and Phenolic Content of 3 Species of Oregano (Hedeoma patens, Lippia graveolens, Lippia palmeri)

Oregano phenolic compounds have been studied for their anti-inflammatory properties. Nonetheless, after ingestion, the gastrointestinal environment can affect their antioxidant stability and thus their bioactive properties. To evaluate the effect of in vitro gastrointestinal (GI) digestion on the phenolic compounds of 3 species of oregano (Hedeoma patens, Lippia graveolens, and Lippia palmeri), the total reducing capacity, total flavonoid content, and antioxidant capacity were evaluated before and after in vitro GI digestion. In addition, the phenolic compounds of the 3 oregano species were identified and quantified by UPLC-PDA before and after in vitro GI digestion. It was shown that the reducing capacity, flavonoid content and antioxidant capacity were affected by the GI digestion process. Moreover, the phenolic compounds identified were apigenin-7-glucoside, scutellarein, luteolin, luteolin-7-glucoside, phloridzin and chlorogenic acid, and their levels were affected by the in vitro GI process. Our results showed that the phenolic compounds from these 3 species of oregano are affected by the in vitro digestion process, and this effect is largely attributable to pH changes. These changes can modify the bioavailability and further anti-inflammatory activity of oregano phenolics, and thus, further research is needed. PRACTICAL APPLICATION Oregano is a rich source of polyphenols that have shown bioactive properties like anti-inflammatory potential. However, little is known of the gastrointestinal fate of oregano polyphenols which is imperative to fully understand its bioaccessibility. Our results are important to develop new administration strategies which could help protect the antioxidant and anti-inflammatory potential and bioaccessibility of such compounds.

Cellular antioxidant activity and in vitro inhibition of α-glucosidase, α-amylase and pancreatic lipase of oregano polyphenols under simulated gastrointestinal digestion

Different oregano species have been traditionally used as infusions in folk medicine. Oregano medicinal properties, such as antioxidant and anti-inflammatory, have been partially attributed to its polyphenolic content. However, information regarding bioaccessibility of oregano polyphenols is limited. Cell-based antioxidant activity, and in vitro hypoglycemic, and hypolipidemic properties of polyphenolic extracts from three species of oregano species, namely, Hedeoma patens (HP), Lippia graveolens (LG) and Lippia palmeri (LP), subjected to simulated gastrointestinal digestion were evaluated. LC-TOF-MS analysis of HP, LG and LP allowed the identification of 9 flavonoids and 6 hydroxycinnamic acid derivatives with nutraceutical significance. Oregano polyphenolic extracts and digests from HP, LG, and LP exhibited cellular antioxidant capacity, hypoglycemic and hypolipidemic properties. Altogether, our results suggest that HP, LG and LP polyphenols exhibit potential for use as hypoglycemic, hypolipidemic, and antioxidant agents.

Salmonella Saintpaul Outbreak: Export and Trade Economic Impact

Foodborne pathogens cause diarrhea and flulike illnesses. An estimated 1.8 million children death is associated with disease-causing organisms acquired via food consumption with the greatest number of cases occurring in developing countries (WHO 2008). In the United States, the burden of foodborne infections causes an estimated of 48 million cases of sick people, from which 128,000 are hospitalized and 3,000 die anually (CDC, 2011). In addition, around 31 of the acquired pathogens known cause an approximated of 9.4 million episodes of foodborne illnesses while additional episodes are caused by unspecified agents, known agents not yet recognized as causing foodborne illness, and substances known to be in food but unproven pathogenicity (Scallan et al., 2011). According to Allos et al. (2004) and Imhoff et al. (2004) the economic burden of foodborne illnesses results in an estimated annual cost of

The effect of exogenous ethylene and methyl jasmonate on pal activity, phenolic profiles and antioxidant capacity of carrots (Daucus carota) under different wounding intensities

6.9 billion USD because of work absenteeism, cost of medication and hospitalization, being the annual diarrheal burden of 0.72 episodes per person. According to Buzby et al. (1996) and WHO (2008) the most common foodborne pathogens associated with outbreaks are bacteria like Campylobacter jejunii, Escherichia coli O157:H7, Listeria monocytogenes and Salmonella. Data from the CDC (2011) indicates the prevalence of Salmonella serotypes causing foodborne illnesses, which shows an increasing tendency from 2006 to 2011, involving several food as transmission vehicle, such as tomatoe, cantaloupe, egg, alfalfa sprout, peanut butter, pepper, and papaya. Therefore, the control of foodborne pathogens must be considered as one of the most important goals of authorities and producers. When a pathogen related outbreak is detected, the collaboration among Universities, Research Centers and health authorities from countries involved, is an essential step to source track the origin of the causative agent, and to seek for strategies for problem remediation. The association of food with pathogens is a critical problem that requires special attention of the Mexican producers, since the presence of disease-causing organisms might provoke the close of borders of the destiny country. Therefore, the Mexican agricultural authorities have established mandatory regulations for fresh produce production and processing, which include Good Agricultural Practices (GAP) and Good Manufacturing Practices (GMP) audit