Pilar Zafrilla

The use of acetone as an extraction solvent for anthocyanins from strawberry fruit

The use of acetone as an extraction solvent for anthocyanins from strawberry has been investigated. The results are compared with those obtained with classical acidified aqueous or methanolic solvents, the use of which gives rise to difficulties concerning sample concentration and filtration for further high-performance liquid chromatographic analysis. The use of acetone allows an efficient and more reproducible extraction, avoids problems with pectins, and permits a much lower temperature for sample concentration. The method has been applied to the analysis of anthocyanins from four varieties of strawberry (Camarosa, Oso Grande, Chandler and Tudla) used for the industrial production of jam in Spain. The variety Camarosa was richest in anthocyanins; approximately 10% of the anthocyanins present in fresh fruit was lost during the freezing process. Copyright

Colour and anthocyanin stability of red raspberry jam

Anthocyanin and colour stability of red raspberry jams made from two different varieties (‘Zeva’ and ‘Heritage’) were analysed during 6 months, stored at three temperatures (20, 30 and 37°C). Also the influence of freezing the fruit, previously to jam manufacture, was evaluated. Different anthocyanin composition was detected for both cultivars and while ‘Zeva’ fruit had a higher total anthocyanin content, Heritage variety produced jams with a higher redness hue. The development of browning was directly related to storage temperature but not to thawing or the variety of fruit used.

Determination of authenticity of fruit jams by HPLC analysis of anthocyanins

A HPLC technique for the analysis of anthocyanins from various fruit jams is described and used to monitor the stability of anthocyanins during processing. Commercial jams made from strawberry, blackberry, raspberry, blueberry, blackcurrant and cherry were studied. Each product had a distinctive anthocyanin pattern which enabled identification and characterisation of each jam. The manufacturing process had no effect on the qualitative anthocyanin profile.

Clustering according to urolithin metabotype explains the interindividual variability in the improvement of cardiovascular risk biomarkers in overweight‐obese individuals consuming pomegranate: A randomised clinical trial

Scope: The pomegranate lipid‐lowering properties remain controversial, probably due to the interindividual variability in polyphenol (ellagitannins) metabolism. Objective: We aimed at investigating whether the microbially derived ellagitannin‐metabolizing phenotypes, i.e. urolithin metabotypes A, (UM‐A), B (UM‐B), and 0 (UM‐0), influence the effects of pomegranate extract (PE) consumption on 18 cardiovascular risk biomarkers in healthy overweight‐obese individuals. Methods and results: A double‐blind, crossover, dose–response, randomized, placebo‐controlled trial was conducted. The study (POMEcardio) consisted of two test phases (dose‐1 and dose‐2, lasting 3 weeks each) and a 3‐week washout period between each phase. Forty‐nine participants (BMI > 27 kg/m2) daily consumed one (dose‐1, 160 mg phenolics/day) or four (dose‐2, 640 mg phenolics/day) PE or placebo capsules. Notably, UM‐B individuals showed the highest baseline cardiovascular risk. After dose‐2, total cholesterol (–15.5 ± 3.7%), LDL‐cholesterol (–14.9 ± 2.1%), small LDL‐cholesterol (–47 ± 7%), non‐HDL‐cholesterol (–11.3 ± 2.5%), apolipoprotein‐B (–12 ± 2.2%), and oxidized LDL‐cholesterol –24 ± 2.5%) dose dependently decreased (P < 0.05) but only in UM‐B subjects. These effects were partially correlated with urolithin production and the increase in Gordonibacter levels. Three (50%) nonproducers (UM‐0) became producers following PE consumption. Conclusions: UM clustering suggests a personalized effect of ellagitannin‐containing foods and could explain the controversial pomegranate benefits. Research on the specific role of urolithins and the microbiota associated with each UM is warranted.

Antioxidant Activity and Phenolic Compounds in Organic Red Wine Using Different Winemaking Techniques

Wine phenolic composition depends on the grapes used to make wine and on vinification conditions. The occurrence of these biological compounds has stimulated numerous studies focused on understanding the mechanisms that influence their concentrations in wine. This article studied the effect of different vinification techniques on the antioxidant activity and on the phenolic compounds of red wine made from the variety of Monastrell grapes obtained by organic culture. To this purpose, 3 different vinification procedures were carried out: vinification after prolonged maceration, vinification with the addition of enological enzymes, and traditional vinification procedures (used as control).The results showed similar values of antioxidant activity in all 3 types of wine elaborated and found no differences in the concentrations of the different types of phenolic compounds in wine made with the 3 different methods. The evolution of antioxidant activity and phenolic compounds tested in wines during 3 mo of storage showed a similar pattern. Organic wine has acquired an important role in the economic world and its important, working in oenology to research in this field.

Effect of an antioxidant drink on homocysteine levels in Alzheimer's patients.

BACKGROUND A large body of evidence supports a role of oxidative stress in Alzheimer disease (AD) and in cerebrovascular disease. Blood levels of homocysteine may be increased in AD and hyperhomocysteinemia may contribute to disease pathophysiology by vascular and direct neurotoxic mechanisms. Even in the absence of vitamin deficiency, plasma total homocysteine (tHcy) concentration may be influenced by administration of polyphenols. OBJECTIVE To determine the effect of an antioxidant beverage rich in polyphenols on the plasmatic levels of tHcy in Alzheimers patients. DESIGN, SETTING, AND PATIENTS A multicenter, randomized, double-blind controlled clinical trial of polyphenols supplementation in 100 subjects (52 of control group, 24 AD patients in initial phase and 24 AD patients in moderate phase) (Mini-Mental State Examination scores between 14 and 26, inclusive). Fasting plasma concentrations of tHcy, folate and vitamin B(12) were measured before (Ti) and after (Tf) the ingestion of the beverage. The study was conducted at clinical research places of the Catholic University San Antonio and University Hospital Virgen de la Arrixaca of Murcia (Spain). INTERVENTION Participants of the three groups were randomly assigned to 2 groups of the same size: 50% treated with antioxidant beverage rich in polyphenols and 50% treated with an identical placebo beverage. Subjects consumed 1 brick (200 mL/day) of antioxidant drink or placebo drink for 8 months. RESULTS Higher tHcy levels were observed in the AD moderate phase patients (Ti:12.65±1.21 μmol/L) than in the AD initial phase patients (Ti:9.13±1.24 μmol/L) and in the control group (Ti:9.86±0.77 μmol/L). Lower folate levels were observed in the AD moderate phase patients (Ti:8.20±1.29 ng/mL) than in the AD initial phase patients (Ti:9.41±1.56 ng/mL) and in the control group (Ti:12.32±0.67 ng/mL). Antioxidant drink vs placebo drink attenuated the tHcy increase in the control group (Tf values of 11.74±0.45 vs 15.63±1.79 μmol/L) and AD patients, especially in the moderate phase (Tf: 10.49±0.73 vs 16.58±2.73 μmol/L). CONCLUSIONS The regular ingestion of polyphenols contained in an antioxidant beverage may decrease tHcy plasmatic concentrations in Alzheimers patients.

Discovery of human urinary biomarkers of aronia‐citrus juice intake by HPLC‐q‐TOF‐based metabolomic approach

Metabolomics has emerged in the field of food and nutrition sciences as a powerful tool for doing profiling approaches. In this context, HPLC‐q‐TOF‐based metabolomics approach was applied to unveil changes in the urinary metabolome in human subjects (n = 51, 23 men and 28 women) after regular aronia‐citrus juice (AC‐juice) intake (250 mL/day) during 16 weeks compared to individuals given a placebo beverage. Samples were analyzed by HPLC‐q‐TOF followed by multivariate data analysis (orthogonal signal filtering‐partial least square discriminant analysis) that discriminated relevant mass features related to AC‐juice intake. The results showed that biomarkers of AC‐juice intake including metabolites coming from metabolism of food components as proline betaine, ferulic acid, and two unknown mercapturate derivatives were identified. Discovery of new biomarkers of food intake will help in the building up of the food metabolome and facilitate future insights into the mechanisms of action of dietary components in population health.

Influence of processing and storage conditions in strawberry jam color / Influencia de las condiciones de tratamiento y de almacenamiento en el color de confituras de fresa

The influence of time and temperature of processing on the color of strawberry jams, and the time and presence of light during their storage is evaluated. Results showed that processing time is the determinant for obtaining color quality products, as boiling for over 15 min has a deleterious effect. The effect of daylight during storage caused insignificant color and anthocyanin losses, when com pared with storage under dark conditions. However, there was no direct relationship between antho cyanin loss during processing and storage and the color observed under any of the assayed condi tions. The freezing of fruit for long periods (one year) for future jam preparation provoked 77% of anthocyanin losses. Nevertheless, fruit could be stored at -20°C for six months, since less than 20% loss of anthocyanins was noted.

Phenolic Composition, Antioxidant Activity, and In Vitro Availability of Four Different Berries

Polyphenols from berries have proved healthy effects after “in vitro” and “in vivo” studies, such as preventing tumor growing and neurodegenerative and cardiovascular diseases. We compared four different kinds of berries—strawberry, raspberry, blackberry, and blueberry—with the aim to distinguish their phenolic composition, concerning their antioxidant capacity along with their “in vitro” availability. Folin-Ciocalteu method was used for the determination of phenolic compounds, and the antioxidant capacity was measured by ORAC method. Moreover, the determination of anthocyanins was accomplished with an HPLC-DAD. Finally, we carried out an “in vitro” digestion to simulate the gastrointestinal digestion. All berries showed good antioxidant capacity with significant differences, besides high total phenolic compounds. Content of anthocyanins measured by HPLC-DAD varied between the different berries, namely, blackberries and strawberries which showed higher anthocyanin concentration. After “in vitro” digestion, berries showed poor bioavailability of the analysis of anthocyanins (9.9%–31.7%). Availability of total phenolic compounds was higher than anthocyanins (33%–73%). Moreover, strawberries and blackberries presented the less availability grade. Decrease in antioxidant activity measured by ORAC method was about 90% in all berries studied. Therefore, bioavailability of phenolic compounds remains unclear and more correlation between “in vitro” and “in vivo” studies seems to be necessary.

Biomarkers of oxidative stress in patients with wet age related macular degeneration

ObjectiveThe aim of this study was to analyze biomarkers of oxidative stress in patients with wet age related macular degeneration (AMD).Participants and MeasurementsCase-control study that includes 163 patients with wet AMD (age group of 55–82 years with the mean age of 71 years and 170 age-matched healthy controls in the age group of 55–78 years with the mean age of 71 years. The following parameters were determined: reduced and oxidized Glutathione (GSH/GSSH), protein carbonyl groups, total antioxidant activity in plasma and the activity of endogenous antioxidant enzymes, such as, gluthatione peroxidase, gluthatione reductase and superoxide dismutase.ResultsWe observed total antioxidant activity higher in control group (CG) compared with patients with wet AMD (7.1 ± 1.2 μM Trolox vs 5.8 ± 1.1 μM Trolox). Values of superoxide dismutase activity (SOD), gluthatione reductase (GR) and gluthatione peroxidase (GPx) are higher in control group than in patients with wet AMD. According to the GSH/GSSH results, average values were higher in the CG than in patients with wet AMD and data were not significantly different.. Values of protein carbonyl groups were higher in patients with wet AMD than in CG and significant differences were found.ConclusionsThe finding of the present study suggests that the patients with wet AMD are an altered metabolic state of oxidation-reduction and that it is convenient to give therapeutic interventions with antioxidants. We have demonstrated that systematic oxidative stress, measured by different biomarkers is closely associated with the wet AMD.