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Cocoa and Grape Seed Byproducts as a Source of Antioxidant and Anti-Inflammatory Proanthocyanidins.
Int J Mol Sci. 2017 Feb 10; 18(2)IJ

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.

Authors+Show Affiliations

Department of Analytical Chemistry, University of Granada, c/Fuentenueva s/n, 18071 Granada, Spain. Research and Development of Functional Food Centre (CIDAF), PTS Granada, Avda. Del Conocimiento s/n., Edificio BioRegion, 18016 Granada, Spain.Department of Analytical Chemistry, University of Granada, c/Fuentenueva s/n, 18071 Granada, Spain. Research and Development of Functional Food Centre (CIDAF), PTS Granada, Avda. Del Conocimiento s/n., Edificio BioRegion, 18016 Granada, Spain.Department of Analytical Chemistry, University of Granada, c/Fuentenueva s/n, 18071 Granada, Spain. Research and Development of Functional Food Centre (CIDAF), PTS Granada, Avda. Del Conocimiento s/n., Edificio BioRegion, 18016 Granada, Spain.Centre de Recerca Biomèdica, Institut d'Investigació Sanitària Pere Virgili, Hospital Universitari de Sant Joan, Universitat Rovira i Virgili, C/Sant Joan s/n, 43201 Reus, Spain. jorge.joven@urv.cat.Centre de Recerca Biomèdica, Institut d'Investigació Sanitària Pere Virgili, Hospital Universitari de Sant Joan, Universitat Rovira i Virgili, C/Sant Joan s/n, 43201 Reus, Spain. salvador.fernandezarroyo@gmail.com.Department of Analytical Chemistry, University of Granada, c/Fuentenueva s/n, 18071 Granada, Spain. Research and Development of Functional Food Centre (CIDAF), PTS Granada, Avda. Del Conocimiento s/n., Edificio BioRegion, 18016 Granada, Spain.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

28208630

Citation

Cádiz-Gurrea, María De La Luz, et al. "Cocoa and Grape Seed Byproducts as a Source of Antioxidant and Anti-Inflammatory Proanthocyanidins." International Journal of Molecular Sciences, vol. 18, no. 2, 2017.
Cádiz-Gurrea ML, Borrás-Linares I, Lozano-Sánchez J, et al. Cocoa and Grape Seed Byproducts as a Source of Antioxidant and Anti-Inflammatory Proanthocyanidins. Int J Mol Sci. 2017;18(2).
Cádiz-Gurrea, M. L., 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). https://doi.org/10.3390/ijms18020376
Cádiz-Gurrea ML, et al. Cocoa and Grape Seed Byproducts as a Source of Antioxidant and Anti-Inflammatory Proanthocyanidins. Int J Mol Sci. 2017 Feb 10;18(2) PubMed PMID: 28208630.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Cocoa and Grape Seed Byproducts as a Source of Antioxidant and Anti-Inflammatory Proanthocyanidins. AU - Cádiz-Gurrea,María De La Luz, AU - Borrás-Linares,Isabel, AU - Lozano-Sánchez,Jesús, AU - Joven,Jorge, AU - Fernández-Arroyo,Salvador, AU - Segura-Carretero,Antonio, Y1 - 2017/02/10/ PY - 2016/11/29/received PY - 2017/02/01/revised PY - 2017/02/07/accepted PY - 2017/2/18/entrez PY - 2017/2/18/pubmed PY - 2017/4/21/medline KW - HPLC-ESI-QTOF-MS KW - Theobroma cacao KW - Vitis vinifera seed KW - anti-inflammatory activity KW - antioxidant activity KW - byproduct KW - polyphenols KW - proanthocyandins JF - International journal of molecular sciences JO - Int J Mol Sci VL - 18 IS - 2 N2 - 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. SN - 1422-0067 UR - https://www.unboundmedicine.com/medline/citation/28208630/Cocoa_and_Grape_Seed_Byproducts_as_a_Source_of_Antioxidant_and_Anti_Inflammatory_Proanthocyanidins_ L2 - https://www.mdpi.com/resolver?pii=ijms18020376 DB - PRIME DP - Unbound Medicine ER -