Effect of Thermal Treatment on the Extraction and Antioxidant and Antiglycation Activities of (Poly)phenols from <i>Ribes magellanicum</i>
Phenolic compounds have antiglycation activity, but the changes occurring during thermal treatment (TT) in these activities are not completely understood. The effects of the extraction conditions of (poly)phenols from <i>Ribes magellanicum</i> fruits, before and after TT, on their antiox...
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2025-01-01
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| author | Felipe Ávila Natalia Martinez Nicolás Mora Katherine Márquez Felipe Jiménez-Aspee |
| author_facet | Felipe Ávila Natalia Martinez Nicolás Mora Katherine Márquez Felipe Jiménez-Aspee |
| author_sort | Felipe Ávila |
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| description | Phenolic compounds have antiglycation activity, but the changes occurring during thermal treatment (TT) in these activities are not completely understood. The effects of the extraction conditions of (poly)phenols from <i>Ribes magellanicum</i> fruits, before and after TT, on their antioxidant and antiglycation effects were assessed. (Poly)phenol-enriched extracts (PEEs) from raw and TT (90 °C, 1 h) <i>Ribes magellanicum</i> were extracted using three solvent mixtures (ethanol/water/acetic acid) with increasing water content (0, 24, and 49%) and three solvent-to-solid ratios (5, 10, and 20 mL/g). PEEs of raw samples showed increased values of total (poly)phenols (TPC), TEAC, and FRAP and decreased IC<sub>50</sub> values of fluorescent advanced glycation end products (AGEs) with increasing water content. An increase in TPC and FRAP values was observed for TT samples, but an increase in the IC<sub>50</sub> values of fluorescent AGEs for PEEs with increasing water content was observed. Antiglycation activity (IC<sub>50</sub> raw/IC<sub>50</sub> TT) depended on the solvent-to-solid ratio and the extracting solvent. HPLC-DAD-MS analysis of raw and TT samples showed degradation of anthocyanins, flavonoid fragmentation, and oxidation as the main changes in the phenolic composition of TT samples. We show that TT affects the (poly)phenolic composition of <i>R. magellanicum</i>, producing a decrease in the antiglycation activity when extractions are performed with increasing water content, despite increasing TPC and FRAP activity. |
| format | Article |
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| institution | Kabale University |
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| language | English |
| publishDate | 2025-01-01 |
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| series | Molecules |
| spelling | doaj-art-64dafcd007bd447d84e3fd947884b2092025-01-24T13:43:34ZengMDPI AGMolecules1420-30492025-01-0130231810.3390/molecules30020318Effect of Thermal Treatment on the Extraction and Antioxidant and Antiglycation Activities of (Poly)phenols from <i>Ribes magellanicum</i>Felipe Ávila0Natalia Martinez1Nicolás Mora2Katherine Márquez3Felipe Jiménez-Aspee4Department of Nutrition and Food Science, School of Nutrition and Dietetics, Health Science Faculty, Campus Lircay, University of Talca, Talca 3480094, ChileDepartment of Nutrition and Food Science, School of Nutrition and Dietetics, Health Science Faculty, Campus Lircay, University of Talca, Talca 3480094, ChileDepartment of Nutrition and Food Science, School of Nutrition and Dietetics, Health Science Faculty, Campus Lircay, University of Talca, Talca 3480094, ChileCentro de Estudios en Alimentos Procesados CEAP, Campus Lircay, Talca 3480094, ChileDepartment of Food Biofunctionality (140b), Institute of Nutritional Sciences, University of Hohenheim, D-70599 Stuttgart, GermanyPhenolic compounds have antiglycation activity, but the changes occurring during thermal treatment (TT) in these activities are not completely understood. The effects of the extraction conditions of (poly)phenols from <i>Ribes magellanicum</i> fruits, before and after TT, on their antioxidant and antiglycation effects were assessed. (Poly)phenol-enriched extracts (PEEs) from raw and TT (90 °C, 1 h) <i>Ribes magellanicum</i> were extracted using three solvent mixtures (ethanol/water/acetic acid) with increasing water content (0, 24, and 49%) and three solvent-to-solid ratios (5, 10, and 20 mL/g). PEEs of raw samples showed increased values of total (poly)phenols (TPC), TEAC, and FRAP and decreased IC<sub>50</sub> values of fluorescent advanced glycation end products (AGEs) with increasing water content. An increase in TPC and FRAP values was observed for TT samples, but an increase in the IC<sub>50</sub> values of fluorescent AGEs for PEEs with increasing water content was observed. Antiglycation activity (IC<sub>50</sub> raw/IC<sub>50</sub> TT) depended on the solvent-to-solid ratio and the extracting solvent. HPLC-DAD-MS analysis of raw and TT samples showed degradation of anthocyanins, flavonoid fragmentation, and oxidation as the main changes in the phenolic composition of TT samples. We show that TT affects the (poly)phenolic composition of <i>R. magellanicum</i>, producing a decrease in the antiglycation activity when extractions are performed with increasing water content, despite increasing TPC and FRAP activity.https://www.mdpi.com/1420-3049/30/2/318Chilean native berriesthermal treatmentphenolic compoundsantioxidant activityMaillard reaction |
| spellingShingle | Felipe Ávila Natalia Martinez Nicolás Mora Katherine Márquez Felipe Jiménez-Aspee Effect of Thermal Treatment on the Extraction and Antioxidant and Antiglycation Activities of (Poly)phenols from <i>Ribes magellanicum</i> Molecules Chilean native berries thermal treatment phenolic compounds antioxidant activity Maillard reaction |
| title | Effect of Thermal Treatment on the Extraction and Antioxidant and Antiglycation Activities of (Poly)phenols from <i>Ribes magellanicum</i> |
| title_full | Effect of Thermal Treatment on the Extraction and Antioxidant and Antiglycation Activities of (Poly)phenols from <i>Ribes magellanicum</i> |
| title_fullStr | Effect of Thermal Treatment on the Extraction and Antioxidant and Antiglycation Activities of (Poly)phenols from <i>Ribes magellanicum</i> |
| title_full_unstemmed | Effect of Thermal Treatment on the Extraction and Antioxidant and Antiglycation Activities of (Poly)phenols from <i>Ribes magellanicum</i> |
| title_short | Effect of Thermal Treatment on the Extraction and Antioxidant and Antiglycation Activities of (Poly)phenols from <i>Ribes magellanicum</i> |
| title_sort | effect of thermal treatment on the extraction and antioxidant and antiglycation activities of poly phenols from i ribes magellanicum i |
| topic | Chilean native berries thermal treatment phenolic compounds antioxidant activity Maillard reaction |
| url | https://www.mdpi.com/1420-3049/30/2/318 |
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