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Time-Dependent Degradation of Polyphenols from Thermally-Processed Berries and Their In Vitro Antiproliferative Effects against Melanoma.
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- المؤلفون: Diaconeasa Z;Diaconeasa Z
- المصدر:
Molecules (Basel, Switzerland) [Molecules] 2018 Oct 04; Vol. 23 (10). Date of Electronic Publication: 2018 Oct 04.
- نوع النشر :
Journal Article
- اللغة:
English
- معلومة اضافية
- المصدر:
Publisher: MDPI Country of Publication: Switzerland NLM ID: 100964009 Publication Model: Electronic Cited Medium: Internet ISSN: 1420-3049 (Electronic) Linking ISSN: 14203049 NLM ISO Abbreviation: Molecules Subsets: MEDLINE
- بيانات النشر:
Original Publication: Basel, Switzerland : MDPI, c1995-
- الموضوع:
- نبذة مختصرة :
Polyphenols are natural occurring micronutrients that can protect plants from natural weathering and are also helpful to humans. These compounds are abundantly found in fruits or berries. Because of berry seasonal availability and also due to their rapid degradation, people have found multiple ways to preserve them. The most common options are freezing or making jams. Polyphenol stability, during processing is a continuous challenge for the food industry. There are also multiple published data providing that they are sensitive to light, pH or high temperature, vectors which are all present during jam preparation. In this context the aim of this study was to assess phytochemical composition and bioactive compounds degradation after jam preparation. We also monitored their degradation during storage time and their in vitro antiproliferative potential when tested on melanoma cells. The obtained results revealed that when processed and stored in time, the bioactive compounds from berries jams are degrading, but they still exert antioxidant and antiproliferative potential. Prior to LC-MS analysis, polyphenolic compounds were identified as: flavonoids (anthocyanins (ANT), flavonols (FLA)) and non-flavonoid (hydroxycinnamic acids (HCA) and hydroxybenzoic acids (HBA)). The most significant decrease was observed for HCA compared to other classes of compounds. This variation is expected due to differences in constituents and phenolic types among different analyzed berries.
Competing Interests: The authors declare no conflict of interest.
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- Grant Information:
number PN-III-P2-2.1-PED-2016-1002, 186PED, 01/09/2017 Unitatea Executiva pentru Finantarea Invatamantului Superior, a Cercetarii, Dezvoltarii si Inovarii
- Contributed Indexing:
Keywords: HPLC-ESI/MS; berries jam; degradation; flavonols glycosides; phenolic acids
- الرقم المعرف:
0 (Anthocyanins)
0 (Antioxidants)
0 (Flavonoids)
0 (Phytochemicals)
0 (Polyphenols)
- الموضوع:
Date Created: 20181006 Date Completed: 20181212 Latest Revision: 20231004
- الموضوع:
20240628
- الرقم المعرف:
PMC6222797
- الرقم المعرف:
10.3390/molecules23102534
- الرقم المعرف:
30287788
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