Sana Gammoh

A review of phenolic compounds in oil-bearing plants: Distribution, identification and occurrence of phenolic compounds.

Over the last two decades, separation, identification and measurement of the total and individual content of phenolic compounds has been widely investigated. Recently, the presence of a wide range of phenolic compounds in oil-bearing plants has been shown to contribute to their therapeutic properties, including anti-cancer, anti-viral, anti-oxidant, hypoglycemic, hypo-lipidemic, and anti-inflammatory activities. Phenolics in oil-bearing plants are now recognized as important minor food components due to several organoleptic and health properties, and they are used as food or sources of food ingredients. Variations in the content of phenolics in oil-bearing plants have largely been attributed to several factors, including the cultivation, time of harvest and soil types. A number of authors have suggested that the presence phenolics in extracted proteins, carbohydrates and oils may contribute to objectionable off flavors The objective of this study was to review the distribution, identification and occurrence of free and bound phenolic compounds in oil-bearing plants.

Investigation of Natural Lipid–Phenolic Interactions on Biological Properties of Virgin Olive Oil

There is limited knowledge regarding the impact of naturally occurring lipid-phenolic interactions on the biological properties of phenolics in virgin olive oil. Free and bound phenolics were isolated via sequential methanolic extraction at 30 and 60 °C, and were identified and quantified using reversed phase high performance liquid chromatography, liquid chromatography coupled to tandem mass spectrometry (LC-MS/MS), and gas chromatography. Decreased oleic acid concentrations and increased concentrations of palmitoleic acid, stearic, linoleic, and linolenic acids were observed in virgin olive oil after removal of free and bound lipid phenolic compounds. The presence of p-hydroxybenzoic acid and tyrosol bound to glycerides was determined via LC-MS/MS, which indicates natural lipid-phenolic interactions in virgin olive oil. Both free and lipid bound phenolic extracts exerted antiproliferative activities against the CRC1 and CRC5 colorectal cancer cell lines. The present work indicates that naturally occurring lipid-phenolic interactions can affect the biological properties of phenolics in virgin olive oil.

Optimization of Phenolic Content, Antioxidant, and Inhibitory Activities of α-Glucosidase and Angiotensin Converting (AC) Enzymes from Zingiber officinale Z.

The optimum extraction conditions of phenolic compounds from ginger were evaluated with respect to antioxidant activity and angiotensin converting enzyme and α-glucosidase inhibitory activities. Free phenolics were extracted under conditions that varied according to extraction time, temperature, and solvent type (water, acetone, and methanol). Acid and base hydrolysis reactions were used to obtain bound phenolic compounds from ginger. The results showed that the type of solvent used and the temperature and time of extraction needed for maximal total phenolic content, antioxidant activity, and angiotensin converting enzyme inhibitory activity differed greatly from solvent conditions and showed the greatest α-glucosidase inhibitory activity. The predominant free phenolics in the methanol extracts included diosmin, thymol, and carvacrol, which varied greatly according to solvent extraction conditions (i.e., time and temperature). Diosmin was the predominant bound phenolic compound of the methanol extracts. The present study findings indicate that differing solvent extraction protocols involving extraction time and temperature for ginger need to be explored to generate specific optimal bioactivities of the extracts, which are related to the pattern of predominant phenolics in those extracts.

Preparation of mayonnaise from extracted plant protein isolates of chickpea, broad bean and lupin flour: chemical, physiochemical, nutritional and therapeutic properties

Abstract This investigation was aimed to study the molecular, physico-chemical, and biofunctional health properties of mayonnaise prepared using proteins isolated from broad bean, lupin and chickpea flour. Proteins were isolated from chickpea (CPPI), broad bean (BBPI) and lupin (LPPI) flour and assessed for molecular, physico-chemical, biofunctional, and protein yield. The highest water holding capacity, foaming stability, emulsion stability as well as protein yield and protein content of 44.0, 70.8, 37.5, 81.2, and 36.4, respectively were observed for BBPI. Mayonnaise prepared from the isolated plant proteins was evaluated for chemical composition, molecular properties of the protein subunits, and potential nutraceutical properties. Preparation of mayonnaise using BBPI or a mixture of either BBPI and CPPI or BBPI and LPPI showed superior values for lightness and lowered values for redness. Mayonnaise prepared from either BBPI or the BBPI and CPPI mixture showed the best antioxidant, antihypertensive and antidiabetic properties. The present study results indicated that the use of the BBPI and CPPI mixture can be a novel technological approach for the development of a mayonnaise with improved health promoting properties.

Molecular characterization and bio-functional property determination using SDS-PAGE and RP-HPLC of protein fractions from two Nigella species

This study aimed to investigate the molecular and bio-functional properties of protein fractions from Nigella damascena and Nigella arvensis, including the albumin, globulin, glutein-1, glutein-2 and prolamin fractions. Protein subunits were not observed in globulin and prolamin fractions. No peaks appeared in RP-HPLC chromatograms of globulin for either species. Two predominant peaks were observed in the RP-HPLC profiles of all protein fractions. Proteins separated by RP-HPLC have potential inhibitory and antioxidant activities in all fractions. Optimum ACE-inhibitory and antioxidant activities of proteins separated by RP-HPLC were observed in glutein-2 and albumin, respectively, for both species. For pepsin and combined pepsin-trypsin hydrolyses, the highest degree of hydrolysis (DH) was obtained in glutein-2 fraction of Nigella arvensis. Highest ACE-inhibitory activity of hydrolyzed protein fractions was found at 4h via pepsin hydrolysis in globulin fraction of Nigella damascena. Highest antioxidant activities of hydrolyzed protein fractions were found in glutelin-2 for both species.

Optimization, characterization and biological properties of phenolic compounds extracted from Rosmarinus officinalis

Abstract This study evaluated the optimal conditions for the extraction of phenolics from Rosmarinus officinalis. Phenolic extracts were obtained under extraction conditions in which several parameters were varied (time, temperature, solvents and free and bound forms). The results revealed that the optimum conditions for maximum phenolic content extraction and antioxidant activity were achieved using a mixture of methanol and water at 60 °C/1 h. However, the optimal extraction conditions for phenolics with the highest hypertensive (ACE) or diabetic (α-amylase and α-glucosidase) enzyme inhibitory activity were observed using a mixture of acetone and water for extraction at 40 °C/6 h or methanol at 50 °C/8 h, respectively. The results indicated that the free and bound phenolic compounds had antioxidant, antihypertensive and antidiabetic properties. The predominant free phenolic compound identified in rosemary was thymol, while chlorogenic and caffeic acids were the predominant bound phenolic compounds.

Evaluation of different drying techniques on the nutritional and biofunctional properties of a traditional fermented sheep milk product.

The purpose of this study was to evaluate the effect of solar and freeze drying techniques on the physicochemical, nutritional and biofunctional properties of salted or unsalted Jameed from fermented sheep milk product. The highest yield of Jameed was obtained via the salted-solar drying process. As measured by colorimetry, salted freeze-dried Jameed showed improved consumer characteristics in terms of increased lightness and decreased red and yellow color components. When unsalted Jameed was prepared by solar or freeze drying, additional major peptide bands were detected by SDS-PAGE treatments as compared to the solar or freeze drying of the salted Jameed. Use of salt in the preparation of solar dried Jameed also led to the highest ACE inhibitory activities whereas antioxidant activity was lowest in unsalted solar dried Jameed. The study findings indicate that both greater yield and better overall nutritional and biofunctional properties were associated with solar dried salted Jameed.

Pharmaceutical, Nutraceutical and Therapeutic Properties of Selected Wild Medicinal Plants: Thyme, Spearmint, and Rosemary

Abstract Historically, edible wild plants have been used as medical components throughout different regions of the world (e.g., China, Jordan, Egypt, Greece). Over the past decade, their possible applications in the food and drug industries have been extensively researched, due to renewed interest in novel bioactive phytochemicals with nutraceutical and pharmaceutical properties. The main bioactive compounds currently recognized in medicinal wild plants are phenolic compounds, volatile, and essential oil components, and small chain peptides. Unique chemical features of phenolics from wild medicinal plants have a broad range of applications in the health sector as functional food ingredients, nutraceuticals, dietary supplements, and drugs. Numerous studies have shown phenolic extracts to have anticancer, antiviral, antiinflammatory, hypolipidemic, antioxidant, antidiabetic, antihypertensive, and hypoglycemic effects in vivo, due to the ability of phenolics to interact with biological molecules such as DNA, hormones, and enzymes (e.g., angiotensin-I converting enzyme [ACE], α-glucosidase, and α-amylase), and to modulate cell-signaling pathways and epigenetic modifications. This chapter will cover the chemical, nutraceutical, and pharmaceutical properties of selected wild medicinal herbs (thyme, spearmint, and rosemary) and their phenolic constituents.

Application of Olive Oil as Nutraceutical and Pharmaceutical Food: Composition and Biofunctional Constituents and Their Roles in Functionality, Therapeutic, and Nutraceutical Properties

Abstract Plant phenolic compounds are indicated to play an important role in promoting human health because of their varied bioactivities, such as potent antioxidant and antiinflammatory properties that could reduce the risk of diabetes, cardiovascular, and cancer diseases. Olive oil is a main important food component in Mediterranean dishes, which are linked to inferior risk of cardiovascular, diabetes, hypertension, and cancer diseases. Virgin olive oil has received extensive study for its potential health benefits due to its high content of monounsaturated fatty acids and bioactive phenolic compounds. This review describes the chemistry and interactions of bioactive components from olive oil, predominantly the lipid, phenolics, and their derivatives constituents. The major roles of extracted bioactive compounds from olive oil in food and the nutraceutical industry are reviewed, including their biofunctional, nutritional, and nutraceutical characteristics. The current state of research regarding methods of phenolic extractions from olives and olive oil and their methods of analysis is also discussed.

Phenolic contents, in vitro antioxidant activities and biological properties, and HPLC profiles of free and conjugated phenolics extracted from onion, pomegranate, grape, and apple

ABSTRACT This study quantified the free and conjugated phenolic content of extracts from selected Liliaceae (white and red onion), Punicaceae (red and pink pomegranate), Vitaceae (zini, red globe, and baladi grape), and Rosaceae (yellow and red apple) cultivated family plants and evaluated their antioxidant activities and beneficial properties toward diabetes and hypertension. Free and bound phenolics were extracted from plants, and total phenolic contents were evaluated. Antioxidant activities were assessed, as well as the inhibitory effects of angiotensin I-converting enzyme (ACE) and α-amylase and α-glucosidase activities. Liquid chromatography–mass spectrometry/mass spectrometry (LC–MS/MS) measured the individual phenolic content in both free and bound extracts. The free phenolic contents in the selected plants were higher than bound phenolic contents, except for in zini and red globe grapes. In onion, the highest antioxidant activity was observed in the bound phenolic extract (49.6–56.9%). In pomegranates, grapes, and apples, the highest antioxidant activities were obtained in free phenolic extracts at 30°C with values of 65.3% to 74.2%, 39.6% to 47.6%, and 49.5% to 55.9%, respectively. ACE was 100% inhibited by the free phenolic extract at 30°C from white onion and by the bound phenolic extract after acid hydrolysis of red onion. The highest α-amylase enzyme inhibitory activity was obtained in free phenolic extracts at 60°C of both red pomegranates and zini grapes. The highest α-glucosidase inhibition activity (99.3–99.6%) was found in free phenolic extracts at 30°C from red and pink pomegranates. Reverse phase HPLC revealed two predominant groups of free and bound phenolics identified in onion, pomegranate, grape, and apple.