Joaquín Rodrigo-García

Daily consumption of apple, pear and orange juice differently affects plasma lipids and antioxidant capacity of smoking and non-smoking adults

Abstract Epidemiological studies have shown an inverse correlation between a fruit and vegetable-rich diet and cardiovascular diseases; this beneficial effect of fruits and vegetables is probably due to the presence of antioxidant phytochemicals. In contrast, cigarette smoking is a high risk factor for lung and heart diseases, associated with chronic oxidative stress. In the present study, the effect of the consumption of a pear, an apple and 200 ml orange juice, during 26 days, on total plasma antioxidant capacity (TAC) and lipid profile of chronic smokers and non-smoking healthy adults was analyzed. Fruit consumption increased TAC in non-smokers, but not in smokers. In non-smokers, total cholesterol, high-density lipoprotein-cholesterol, and low-density lipoprotein-cholesterol increased significantly; while in smokers, total cholesterol and low-density lipoprotein-cholesterol decreased. We may conclude fruit/juice supplementation showed different effects, depending on the smoking habit: in non-smokers it increased TAC and cholesterol; in smokers it reduced cholesterol, whithout inducing a TAC increase.

Recovery of by-products from seafood processing streams.

Publisher Summary The transformation of raw materials into foods inevitably generates some type of by-products and the processing of aquatic foods is no exception. Therefore, developing new technologies for the full utilization of these by-products is of critical importance to the future economic viability of this industry. In traditional and non-industrialized fisheries, where most of the labor is provided by the personnel with skills often passed down by generations, the fish is almost completely utilized for human consumption, animal feed or as plant fertilizer. By-products can be converted into four major product groups: (1) plant fertilizers, (2) livestock feeds, (3) value-added foods, and (4) specialty ingredients. The conversion of by-products into fertilizers results in the lowest value addition, while it is highest for value-added foods and specialty ingredients. The economy-driven industrialization of fisheries brought incredible advances, but at the same time, the amounts of by-products generated during harvesting and processing increased dramatically. The main examples are commercial shrimp trawling, krill processing, and mechanized fish filleting.

Cyanidin-3-O-glucoside: Physical-Chemistry, Foodomics and Health Effects

Anthocyanins (ACNs) are plant secondary metabolites from the flavonoid family. Red to blue fruits are major dietary sources of ACNs (up to 1 g/100 g FW), being cyanidin-3-O-glucoside (Cy3G) one of the most widely distributed. Cy3G confers a red hue to fruits, but its content in raspberries and strawberries is low. It has a good radical scavenging capacity (RSC) against superoxide but not hydroxyl radicals, and its oxidative potential is pH-dependent (58 mV/pH unit). After intake, Cy3G can be metabolized (phases I, II) by oral epithelial cells, absorbed by the gastric epithelium (1%–10%) and it is gut-transformed (phase II & microbial metabolism), reaching the bloodstream (<1%) and urine (about 0.02%) in low amounts. In humans and Caco-2 cells, Cy3G’s major metabolites are protocatechuic acid and phloroglucinaldehyde which are also subjected to entero-hepatic recycling, although caffeic acid and peonidin-3-glucoside seem to be strictly produced in the large bowel and renal tissues. Solid evidence supports Cy3G’s bioactivity as DNA-RSC, gastro protective, anti-inflammatory, anti-thrombotic chemo-preventive and as an epigenetic factor, exerting protection against Helicobacter pylori infection, age-related diseases, type 2 diabetes, cardiovascular disease, metabolic syndrome and oral cancer. Most relevant mechanisms include RSC, epigenetic action, competitive protein-binding and enzyme inhibition. These and other novel aspects on Cy3G’s physical-chemistry, foodomics, and health effects are discussed.

Effect of the smoking process and firewood type in the phytochemical content and antioxidant capacity of red Jalapeño pepper during its transformation to chipotle pepper

Chipotle pepper is a dry smoked red Jalapeño pepper well appreciated in the Mexican and American cuisines. Phytochemical content and antioxidant activity of red Jalapeño pepper has been previously reported, however, the effect of the smoking process in the content of phytochemicals, antioxidant capacity and capsaicinoids has not been previously reported. In the present study we found that the smoking process had a significant effect on the content of polyphenolic compounds and antioxidant capacity of red Jalapeño pepper. It induced a nearly 50% increase in total phenols and 15% increase in antioxidant capacity in chipotle pepper compared to fresh samples (in dry weight basis). Capsaicinoids and ascorbic acid content decreased in smoked samples, while carotenoids remained practically unchanged. The strongest effect of smoking was observed in the content of total flavonoids and catechin determined by HPLC. Therefore we can conclude that smoking process has a positive effect in the fruit because it raises its phytochemical properties. The type of wood used in the smoking process also had an effect on the phytochemical content and antioxidant capacity with traditional pecan wood being the best.

Peach polyphenol oxidase inhibition by &#x1d6c3;-cyclodextrin and 4-hexylresorcinol is substrate dependent La inhibición de la polifenoloxidasa de durazno por &#x1d6c3;-ciclodextrina y 4-hexilresorcinol es dependiente del sustrato

Polyphenol oxidase (PPO) was extracted from whole peaches and its catecholase activity was studied spectrophotometrically against three substrates: catechol (Cat), 4-methyl catechol (4MC), and chlorogenic acid (CA). Peach PPO specificity was: CA > 4MC ≈ Cat. 4-hexylresorcinol (4HR, 0.5 mM) inhibited oxidation of Cat and CA by 50% or more, at all substrate concentrations, but had no effect on the oxidation of 4MC, suggesting that laccase-like activity was present in the extract. β-cyclodextrin (β-CD, 10 mM) inhibited only CA oxidation and this effect was not abolished when free substrate concentrations were calculated suggesting a mechanism, additional to substrate complexation, in β-CD action. Combination of 4HR and β-CD had only a weak inhibitory effect on CA oxidation. In conclusion, β-CD and specially 4HR could be used as browning inhibitors in peach products and also as tools for studying different phenol oxidases. Combination of both compounds is not recommended for peaches.

Effect of Different Elicitors and Preharvest Day Application on the Content of Phytochemicals and Antioxidant Activity of Butterhead Lettuce (Lactuca sativa var. capitata) Produced under Hydroponic Conditions

The effect of four elicitors on phytochemical content in two varieties of lettuce was evaluated. The best preharvest day for application of each elicitor was chosen. Solutions of arachidonic acid (AA), salicylic acid (SA), methyl jasmonate (MJ), and Harpin protein (HP) were applied by foliar aspersion on lettuce leaves while cultivating under hydroponic conditions. Application of elicitors was done at 15, 7, 5, 3, or 1 day before harvest. Green lettuce showed the highest increase in phytochemical content when elicitors (AA, SA, and HP) were applied on day 7 before harvest. Similarly, antioxidant activity rose in all treatments on day 7. In red lettuce, the highest content of bioactive molecules occurred in samples treated on day 15. AA, SA, and HP were the elicitors with the highest effect on phytochemical content for both varieties, mainly on polyphenol content. Antioxidant activity also increased in response to elicitation. HPLC-MS showed an increase in the content of phenolic acids in green and red lettuce, especially after elicitation with SA, suggesting activation of the caffeic acid pathway due to elicitation.

Effect of Elicitors in the Nutritional and Sensorial Quality of Fruits and Vegetables

Abstract Phytochemicals are a group of compounds found in fruits and vegetables with different proven health benefits to consumers. There is evidence of different strategies to enhance the concentration of these compounds; one of these approaches is the use of elicitors. Elicitation has been used to trigger different defense responses in plants, which lead to different mechanisms, such as activation of enzymes related with secondary metabolism. Enzymes like phenylalanine ammonia lyase (PAL), l -galactono-1,4-lactone dehydrogenase ( l -GalLDH), lycopene β-cyclase (LCYB) and gamma tocopherol methyl transferase (γ-TMT) have been activated by the application of an elicitor in different plants. In this chapter, the effects of different elicitors on the activation of enzymes involved in generation of secondary metabolites as protective compounds are discussed.

Effect of harvest date and storage duration on chemical composition, sugar and phenolic profile of ‘Golden Delicious’ apples from northwest Mexico

The chemical composition, sugars profile, total phenolic compounds, phenolic profile and antioxidant activity of ‘Golden Delicious’ apples during storage under controlled atmospheres were evaluated. Total lipids and proteins slightly decreased during storage, while total carbohydrate and mineral content remained constant. The content of total phenolic compounds ranged from 564–748 mg gallic acid equivalents per 100 g of dry apple. Epicatechin, chlorogenic acid, catechin, phloridzin, cyanidin-3-galactoside, quercetin-3-galactoside and quercetin-3-glucoside were the seven major phenolic compounds identified in all samples. Their content was modified by harvest date and in late harvested apples was increased by controlled atmosphere storage. Antioxidant activity, evaluated by ferric reducing antioxidant power (FRAP), radical 2,2-diphenyl-1-picrylhydrazyl scavenger capacity (DPPH) and TROLOX equivalent antioxidant capacity (TEAC), remained unchanged during the whole storage for both harvest dates. The concentration of sucrose decreased, while glucose increased and fructose remained unchanged during the storage time for both harvest dates. The present results suggest that, under the storage conditions used, nutrients and bioactive compounds of apples were maintained for at least 8 months and phenolic profile was modified by harvest date and storage.