Tea and Coffee Beverages Effec1vely Regenerates An1oxidants Bound to Insoluble Food Matrix Vural Gökmen
[email protected] yunus.hace-epe.edu.tr/~vgokmen
Some Facts to remember • Foods and drinks in our diet • Well balanced or not • • • •
Solid / Liquid Soluble / Insoluble parts DigesBble / Non-‐digesBble (DFs) Solubilized / Non-‐solubilized
• Have certain funcBons • Free / Bound • AOXs
Different types of AOXs in foods NATURALLY OCCURRING AOXs • Polyphenols • Ferulic acid (cereal bran) • Chlorogenic acid (coffee bean) • Flavan-‐3-‐ols (green tea) • Ascorbic acid • Carotenoids • Tocopherols • Sulphur compounds NEO FORMED AOXs • Maillard reacBon products
FA
CQA
EGCG
Different forms of AOXs in foods Chemically bound to food matrix
AOXs
Physically entrapped in food matrix
Ferulic acids in plant cell wall FA
DFA
Up to 95% of ferulic acid is bound to cell wall in cereals.
Lignin in plant cell wall
3-‐7% of lignin in cereal bran
QUENCHER Approach for AOX Capacity Measurement of Foods -‐ Surface Reac1on
Insoluble parBcle with AOX groups
R + RH
Free radicals (ABTS, DPPH, etc)
AH
R
AH
R R
R R
A AH
R
R A
Serpen, Capuano, Fogliano, Gökmen (2007) Journal of Agricultural and Food Chemistry Gökmen, Serpen, Fogliano (2009) Trend in Food Science and Technology
R
AH
A A H
idea No need to solubilize (hydrolysis) bound AOXs to let them react with free radicals. ReacBon may take place at the solid surface when a radical soluBon is mixed with solid food.
R
A
+ R
A
AH
AH
A
Measurement
0
QUENCHER-‐ABTS red beet skin
Mexican beans
black pepper
dried blackcurrant
dried blueberry
dried prune
dried grape
cocoa
coffee
pistachio skin
peanut skin
hazelnut skin
bread crust
rye flakes
oat bran
wheat bran
AOX Capacity (mmol TE / kg)
Total AOX Capacity of Insoluble Parts of Selected Food Materials by QUENCHER Approach 300
250
200
150
100
50
Is it possible to regenerate the AOXs bound to insoluble parts of foods with soluble AOXs? Measurement*step# +##R!#
A!# A! #
AH #
AH# AH #
+##RH# A! #
Regenera.on*step# AH# +##AH# A! # AH: RegeneraBon Agent
AH #
A! #
A!#
+##A!# AH #
Experiment Wheat bran Wash with • Water • Alcohol
3x Washed out • Soluble AOXs Measurement of ini1al AOX capacity
Regenerate with • Ascorbic • Catechins • Beverages Wash with • Water • Alcohol
Measurement of regenated AOX capacity
• Radicals
• Regenerants
RegeneraBon of iniBal AOX capacity of insoluble food materials by means of ascorbic acid
Recovery of Ini1al AC (%)
IniBal AC
1st RegeneraBon
2nd RegeneraBon
3rd RegeneraBon
100 80 60 40 20 0
wheat bran
oat bran
RegeneraBon agent concentraBon is 100 mg/L AOX capacity measurement by QUENCHER-‐ABTS
rye flake
dried grape hazelnut skin peanut skin
pistachio skin
20-‐50% of AOX capacity recovered
RegeneraBon of iniBal AOX capacity of insoluble wheat bran by means of different free AOXs IniBal AC 1st RegeneraBon 2nd RegeneraBon 3rd RegeneraBon
AC (mmol TE / kg)
20 16 12 8 4 0
AA
EC
RegeneraBon agent concentraBon is 100 mg/L AOX capacity measurement by QUENCHER-‐ABTS
CGA
mix of AA-‐EC-‐CGA
RegeneraBon of iniBal AOX capacity of insoluble wheat bran by means of different beverages IniBal AC 1st RegeneraBon 2nd RegeneraBon 3rd RegeneraBon
AC (mmol TE / kg)
30 25 20 15 10 5 0
Orange Juice
Red Wine
Instant Coffee
Espresso
Black Tea Green Tea
Green tea polyphenols before and aier regeneraBon of AOXs bound to wheat bran Blue : Control Red : 5 min aier reacBon
Gallic acid EC & C EGC ECG EGCG
+
EGCG LC-‐ESI-‐MS in negaBve ionizaBon mode
PotenBal role of soluble anBoxidants and free radicals on bound anBoxidants and healthy status of GI tract
Soluble an1oxidants >> Soluble free radicals
AH
AH
AH
Reduced environment (healthy GI tract)
Soluble free radicals >> Soluble an1oxidants
A
A
A
Oxidized environment (unhealthy GI tract)
read more …
Ecem E. Çelik Dr. Arda Serpen Prof. Vincenzo Fogliano (UNINA, WUR)
