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Phenolic profile, antioxidant activity and enzyme inhibitory capacities of fruit and seed extracts from different Algerian cultivars of date (Phoenix dactylifera L.) were affected by in vitro simulated gastrointestinal digestion

Publication . Djaoudene, Ouarda; Mansinhos, Inês; Gonçalves, Sandra; Jose Jara-Palacios, M.; Bey, Mostapha Bachir; Romano, Anabela

The aim of the present study was to evaluate the influence of the digestive process (gastric and intestinal phases) on the stability of the individual and total phenolic (TPC) and flavonoid (TFC) contents, antioxidant activity and enzymes inhibitory potential of extracts from date fruits (pulp) and seeds from eight Algerian cultivars of date palm (Phoenix dactylifera). The obtained results showed a considerable increase in the TPC for both samples when exposed to digestion conditions. The TFC was higher after gastric digestion compared to intestinal digestion. Along the digestion process, the release of individual phenolics (phenolic acids and flavonoids) analyzed by ultra-high-performance liquid chromatography (UHPLC) showed different behavior in seed and fruit extracts. The digestion increased the scavenging of 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid (ABTS) and peroxyl (oxygen radical absorbance capacity, ORAC) radicals in both samples. However, ferric reducing antioxidant power (FRAP) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging capacity were reduced in date seed extracts, while the fruit extracts showed an increase at the end of digestion process. The enzymes inhibitory potential of date seeds extracts decreased after digestion and was maintained or enhanced in fruit extracts. Thus, it seems that the date fruit extracts had more bioaccessible components compared to seed extracts. (C) 2020 SAAB. Published by Elsevier B.V. All rights reserved.

2021-03Journal article

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Impact of metallic nanoparticles on In vitro culture, phenolic profile and biological activity of two mediterranean lamiaceae species: Lavandula viridis L’Hér and Thymus lotocephalus G. López and R. Morales

Publication . Gonçalves, Sandra; Mansinhos, Inês; Rodríguez-Solana, Raquel; Pereira-Caro, Gema; Moreno-Rojas, José Manuel; Romano, Anabela

Nanoparticles (NPs) recently emerged as new chemical elicitors acting as signaling agents affecting several processes in plant metabolism. The aim of this work was to investigate the impact of the addition of copper oxide (CuO), zinc oxide (ZnO) and iron oxide (Fe3O4 ) NPs (<100 nm) at different concentrations (1, 5 and 10 mg/L) to the culture media on several morphological, physiological and -biochemical parameters of in vitro shoot cultures of Lavandula viridis L’Hér and Thymus lotocephalus G. López and R. Morales (Lamiaceae), as well as on phenolic profile and bioactivity (antioxidant and enzyme inhibition capacities). Although some decreases in shoot number and length were observed in response to NPs, biomass production was not affected or was improved in both species. Most NPs treatments decreased total chlorophyll and carotenoid contents and increased malondialdehyde levels, an indicator of lipid peroxidation, in both species. HPLC-HR-MS analysis led to the identification of thirteen and twelve phenolic compounds, respectively, in L. viridis and T. lotocephalus extracts, being rosmarinic acid the major compound found in all the extracts. ZnO and Fe3O4 NPs induced an increase in total phenolic and rosmarinic acid contents in T. lotocephalus extracts. Additionally, some NPs treatments also increased antioxidant activity in extracts from this species and the opposite was observed for L. viridis. The capacity of the extracts to inhibit tyrosinase, acetylcholinesterase and butyrylcholinesterase enzymes was not considerably affected. Overall, NPs had a significant impact on different parameters of L. viridis and T. lotocephalus in vitro shoot cultures, although the results varied with the species and NPs type.

2021-11Journal article

Open Access

Response of thymus lotocephalus in vitro cultures to drought stress and role of green extracts in cosmetics

Publication . Mansinhos, Inês; Gonçalves, Sandra; Rodríguez-Solana, Raquel; Duarte, Hugo; Ordóñez-Díaz, José Luis; Moreno-Rojas, José Manuel; Romano, Anabela

The impact of drought stress induced by polyethylene glycol (PEG) on morphological, physiological, (bio)chemical, and biological characteristics of Thymus lotocephalus López and Morales shoot cultures have been investigated, as well as the potential of iron oxide nanoparticles, salicylic acid, and methyl jasmonate (MeJA) as alleviating drought stress agents. Results showed that PEG caused oxidative stress in a dose-dependent manner, raising H2O2 levels and reducing shoots’ growth, photosynthetic pigment contents, and phenolic compounds production, especially phenolic acids, including the major compound rosmarinic acid. Moreover, Fourier Transform Infrared Spectra analysis revealed that PEG treatment caused changes in shoots’ composition, enhancing terpenoids biosynthesis. PEG also decreased the biological activities (antioxidant, anti-tyrosinase, and photoprotective) of the eco-friendly extracts obtained with a Natural Deep Eutectic Solvent. MeJA was the most efficient agent in protecting cells from oxidative damage caused by drought, by improving the biosynthesis of phenolics, like methyl 6-O-galloyl-β-D-glucopyranoside and salvianolic acids, as well as improving the extracts’ antioxidant activity. Altogether, the obtained results demonstrated a negative impact of PEG on T. lotocephalus shoots and an effective role of MeJA as a mitigating agent of drought stress. Additionally, extracts showed a good potential to be used in the cosmetics industry as skincare products.

2022-07-28Journal article

Open Access

Influence of wine pH and ethanol content on the fining efficacy of proteins from winemaking by-products

Publication . Baca-Bocanegra, Berta; Gonçalves, Sandra; Nogales-Bueno, Julio; Mansinhos, Inês; Heredia, Francisco José; Hernández-Hierro, José Miguel; Romano, A.

Wine color and limpidity are important aspects of consumer preferences. The alteration of these parameters can damage wine’s appearance but also its mouthfeel characteristics due to its relationship with attributes such as bitterness and astringency. Fining is a practice usually used in enology to modulate undesirable wine organoleptic attributes. However, there are several factors that influence this technique. In this study, the influence of wine pH and ethanol content on grape seed protein fining efficacy has been assessed. Wine clarification, total phenolic and flavanol contents, antioxidant activity, and chromatic parameters have been investigated before and after fining process. The most noticeable clarifying effects were observed for the experimental wines with a lower pH and ethanol content. Control of these factors will make it possible to modulate the main organoleptic properties of the wine, also avoiding the addition of large amounts of fining agents and thus providing greater versatility to wineries during winemaking. Furthermore, our findings indicated that grape seed protein is a potential alternative to other plant-based fining proteins commonly used in winemaking. Its effects on clarification and color quality have been found to be comparable to those of potato protein and significantly better than those of pea protein.

2022-06-08Journal article

Open Access

Influence of elaboration process on chemical, biological, and sensory characteristics of European pennyroyal liqueurs

Publication . Rodríguez Solana, Raquel; Esteves, Eduardo; Mansinhos, Inês; Gonçalves, Sandra; Perez-Santin, Efren; Galego, Ludovina; Romano, Anabela

BACKGROUND: Mentha pulegium is an aromatic and medicinal plant used in different Mediterranean herb-based liqueurs, whose phytochemical composition depends on the elaboration technique used. The aim of this work was to investigate differences in the sensory, chemical, and biological characteristics of pennyroyal liqueurs elaborated by hydro-alcoholic (HI) and aqueous (AI) infusions, percolation (P), maceration (M), and distillation (D) techniques, and by the mixture of spirit with pennyroyal essential oil (EO). The volatile composition determined by gas chromatography-mass spectrometry (GC-MS) and gas chromatography coupled to flame ionization detection (GC-FID), the total phenolic (TPC) and flavonoid (TFC) contents, the antioxidant (AC), and enzyme (alpha-glucosidase, tyrosinase, and acetylcholinesterase) inhibitory capacities, and the sensory analysis by napping, were evaluated in the liqueurs obtained. RESULTS: Monoterpenes and sesquiterpenes were the main volatiles present in liqueurs. The M, P, HI, and AI liqueurs showed the highest TPC, TFC, and AC values; and pulegone, the main hepatotoxic chemotype, was found in concentrations that gave rise to concern. The D and EO liqueurs stand out for their acceptable pulegone content and greater tyrosinase inhibition. Similar liqueur classifications were achieved by sensory analyses, and physico-chemical and biological analyses using multiple factor and principal component analyses, respectively. CONCLUSION: These results are an important contribution to the identification of the most appropriate elaboration conditions for herbal liqueurs with the healthiest chemical composition and functional properties. (c) 2020 Society of Chemical Industry

2021Journal article

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