Articles producció científica> Medicina i Cirurgia

Cocoa and grape seed byproducts as a source of antioxidant and anti-inflammatory proanthocyanidins

  • Identification data

    Identifier: imarina:3650789
    Authors:
    Cádiz-Gurrea ML, Borrás-Linares I, Lozano-Sánchez J, Joven J, Fernández-Arroyo S, Segura-Carretero A
    Abstract:
    Phenolic compounds, which are secondary plant metabolites, are considered an integral part of the human diet. Physiological properties of dietary polyphenols have come to the attention in recent years. Especially, proanthocyanidins (ranging from dimers to decamers) have demonstrated potential interactions with biological systems, such as antiviral, antibacterial, molluscicidal, enzyme-inhibiting, antioxidant, and radical-scavenging properties. Agroindustry produces a considerable amount of phenolic-rich sources, and the ability of polyphenolic structures to interacts with other molecules in living organisms confers their beneficial properties. Cocoa wastes and grape seeds and skin byproducts are a source of several phenolic compounds, particularly mono-, oligo-, and polymeric proanthocyanidins. The aim of this work is to compare the phenolic composition of Theobroma cacao and Vitis vinifera grape seed extracts by high pressure liquid chromatography coupled to a quadrupole time-of-flight mass spectrometer and equipped with an electrospray ionization interface (HPLC-ESI-QTOF-MS) and its phenolic quantitation in order to evaluate the proanthocyanidin profile. The antioxidant capacity was measured by different methods, including electron transfer and hydrogen atom transfer-based mechanisms, and total phenolic and flavan-3-ol contents were carried out by Folin-Ciocalteu and Vanillin assays. In addition, to assess the anti-inflammatory capacity, the expression of MCP-1 in human umbilical vein endothelial cells was measured.
  • Others:

    Author, as appears in the article.: Cádiz-Gurrea ML, Borrás-Linares I, Lozano-Sánchez J, Joven J, Fernández-Arroyo S, Segura-Carretero A
    Department: Medicina i Cirurgia
    e-ISSN: 1422-0067
    URV's Author/s: FERNANDEZ ARROYO, SALVADOR / Joven Maried, Jorge
    Keywords: Vitis vinifera seed Theobroma cacao Proanthocyandins Polyphenols Hplc-esi-qtof-ms Byproduct Antioxidant activity Anti-inflammatory activity vitis vinifera seed theobroma cacao polyphenols hplc-esi-qtof-ms byproduct antioxidant activity anti-inflammatory activity
    Abstract: Phenolic compounds, which are secondary plant metabolites, are considered an integral part of the human diet. Physiological properties of dietary polyphenols have come to the attention in recent years. Especially, proanthocyanidins (ranging from dimers to decamers) have demonstrated potential interactions with biological systems, such as antiviral, antibacterial, molluscicidal, enzyme-inhibiting, antioxidant, and radical-scavenging properties. Agroindustry produces a considerable amount of phenolic-rich sources, and the ability of polyphenolic structures to interacts with other molecules in living organisms confers their beneficial properties. Cocoa wastes and grape seeds and skin byproducts are a source of several phenolic compounds, particularly mono-, oligo-, and polymeric proanthocyanidins. The aim of this work is to compare the phenolic composition of Theobroma cacao and Vitis vinifera grape seed extracts by high pressure liquid chromatography coupled to a quadrupole time-of-flight mass spectrometer and equipped with an electrospray ionization interface (HPLC-ESI-QTOF-MS) and its phenolic quantitation in order to evaluate the proanthocyanidin profile. The antioxidant capacity was measured by different methods, including electron transfer and hydrogen atom transfer-based mechanisms, and total phenolic and flavan-3-ol contents were carried out by Folin-Ciocalteu and Vanillin assays. In addition, to assess the anti-inflammatory capacity, the expression of MCP-1 in human umbilical vein endothelial cells was measured.
    Thematic Areas: Zootecnia / recursos pesqueiros Spectroscopy Saúde coletiva Química Psicología Physical and theoretical chemistry Organic chemistry Odontología Nutrição Molecular biology Medicine (miscellaneous) Medicina veterinaria Medicina iii Medicina ii Medicina i Materiais Interdisciplinar Inorganic chemistry Geociências Farmacia Engenharias iv Engenharias ii Engenharias i Educação física Computer science applications Ciências biológicas iii Ciências biológicas ii Ciências biológicas i Ciências ambientais Ciências agrárias i Ciência de alimentos Ciência da computação Chemistry, multidisciplinary Catalysis Biotecnología Biodiversidade Biochemistry & molecular biology Astronomia / física
    licence for use: thttps://creativecommons.org/licenses/by/3.0/es/
    ISSN: 14220067
    Author's mail: jorge.joven@urv.cat
    Author identifier: 0000-0003-2749-4541
    Record's date: 2024-09-07
    Journal volume: 18
    Papper version: info:eu-repo/semantics/publishedVersion
    Link to the original source: https://www.mdpi.com/1422-0067/18/2/376
    Licence document URL: https://repositori.urv.cat/ca/proteccio-de-dades/
    Papper original source: International Journal Of Molecular Sciences. 18 (2): Art.num. 376-
    APA: Cádiz-Gurrea ML, Borrás-Linares I, Lozano-Sánchez J, Joven J, Fernández-Arroyo S, Segura-Carretero A (2017). Cocoa and grape seed byproducts as a source of antioxidant and anti-inflammatory proanthocyanidins. International Journal Of Molecular Sciences, 18(2), Art.num. 376-. DOI: 10.3390/ijms18020376
    Article's DOI: 10.3390/ijms18020376
    Entity: Universitat Rovira i Virgili
    Journal publication year: 2017
    Publication Type: Journal Publications
  • Keywords:

    Biochemistry & Molecular Biology,Catalysis,Chemistry, Multidisciplinary,Computer Science Applications,Inorganic Chemistry,Medicine (Miscellaneous),Molecular Biology,Organic Chemistry,Physical and Theoretical Chemistry,Spectroscopy
    Vitis vinifera seed
    Theobroma cacao
    Proanthocyandins
    Polyphenols
    Hplc-esi-qtof-ms
    Byproduct
    Antioxidant activity
    Anti-inflammatory activity
    vitis vinifera seed
    theobroma cacao
    polyphenols
    hplc-esi-qtof-ms
    byproduct
    antioxidant activity
    anti-inflammatory activity
    Zootecnia / recursos pesqueiros
    Spectroscopy
    Saúde coletiva
    Química
    Psicología
    Physical and theoretical chemistry
    Organic chemistry
    Odontología
    Nutrição
    Molecular biology
    Medicine (miscellaneous)
    Medicina veterinaria
    Medicina iii
    Medicina ii
    Medicina i
    Materiais
    Interdisciplinar
    Inorganic chemistry
    Geociências
    Farmacia
    Engenharias iv
    Engenharias ii
    Engenharias i
    Educação física
    Computer science applications
    Ciências biológicas iii
    Ciências biológicas ii
    Ciências biológicas i
    Ciências ambientais
    Ciências agrárias i
    Ciência de alimentos
    Ciência da computação
    Chemistry, multidisciplinary
    Catalysis
    Biotecnología
    Biodiversidade
    Biochemistry & molecular biology
    Astronomia / física
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