The olive oil industry produces huge amounts of solid by-products(e.g.,pomace,leaf,and stone),representing a rich source of polyphenols.Different extraction techniques were compared,including conventional(e.g.,macerat...The olive oil industry produces huge amounts of solid by-products(e.g.,pomace,leaf,and stone),representing a rich source of polyphenols.Different extraction techniques were compared,including conventional(e.g.,maceration)versus modern(e.g.,microwave-,ultrasound-,and enzyme-assisted extraction),to yield a total of 17 extracts to include 2,7,and 8 leaf,pomace,and stone extracts,respectively.Ultra-high performance liquid chromatography coupled with tandem mass spectrometry(UHPLC-MS/MS)combined with unsupervised and supervised modeling were employed for assessing extracts’heterogeneity and markers identification,respectively.Verbascoside and γ-tocopherol were potentially associated with microwave-(MAE)and supercritical fluid CO_(2)-assisted(SFE)extracts of olive pomace,respectively.Besides,hydroxylated product of the decarboxylated form of hydroxy elenolic acid(HDHEA),hydroxytyrosol,and verbascoside were correlated with antioxidant activity based on partial least squares regression(PLS)(R^(2)=0.8)for pomace extracts,whereas verbascoside appeared as the strongest antioxidant marker in stone extracts.Furthermore,total phenolics(TPC)and flavonoids(TFC)were determined showing that MAE-prepared extracts exhibited the highest TPC at 72.0 and 53.6 mg GAE.g^(-1) dw from aqueous extracts of pomace and stone,respectively.This study identifies MAE,particularly aqueous extracts,as the most effective method for obtaining phenolic and antioxidant-rich extracts from olive byproducts.The MAE not only maximizes the yield of beneficial compounds but also enhances their bioactivity.Future research should focus on conducting both in vivo assays,which shall provide deeper insights into the potential applications of olive by-products and validate the efficacy of the extraction methods employed.展开更多
Citrus fruits are esteemed for their sensory attributes,nutritional value,and abundant bioactive chemicals,including flavonoids(e.g.,hesperidin and naringin),polymethoxylated flavones,essential oils such as limonene,a...Citrus fruits are esteemed for their sensory attributes,nutritional value,and abundant bioactive chemicals,including flavonoids(e.g.,hesperidin and naringin),polymethoxylated flavones,essential oils such as limonene,and dietary fibers(e.g.,pectin).Particularly,flavonoids and dietary fibers frequently circumvent digestion in the upper gastrointestinal tract and reach the colon,where they interact with gut microbes and are converted into bioactive derivatives.This interaction promotes intestinal and systemic health by stimulating the growth of beneficial microbes(e.g.,Lactobacillus,Bifidobacterium,and Akkermansia)and stimulating the production of short-chain fatty acids that regulate oxidative stress and immune responses.Emerging evidence from in vitro models,animal experiments,and clinical studies supports the gut-modulating potential of citrus-derived com-pounds.For example,pectin and pectic oligosaccharides have shown promising prebiotic effects,while microbial metabolites derived from flavonoids provide anti-inflammatory and antioxidant benefits.Advances in food processing such as enzymatic depolymerization,encapsulation,and blending with inulin,have enhanced the stability,fermentability,and functional performance of these compounds.This review provides a comprehensive overview of the interplay between citrus phytochemicals and gut microbiota,highlighting mechanistic insights across various phytochemical classes and biological models.Citrus fiber-polyphenol interactions and their in-fluence on fermentation results receive particular attention.In addition,the study offers future research ap-proaches to enhance citrus-based prebiotic formulations and highlights important gaps,especially in human trials.These findings highlight the need for further research to better understand how citrus-derived compounds exert their prebiotic effects and how they might support the management of chronic diseases as mediated via gut microbiota.展开更多
基金supported by the Science,Technology&Innovation Funding Authority(STDF),Egypt under grant number 47051“Microbial resources for a sustainable olive oil system and a healthier Mediterra-nean food:from by-products to functional food”part of a project(Oli4food)that has received funding from the PRIMA Programme supported by the European Union’s Horizon 2020 Research and Innovation Programme,project ID No.1854.
文摘The olive oil industry produces huge amounts of solid by-products(e.g.,pomace,leaf,and stone),representing a rich source of polyphenols.Different extraction techniques were compared,including conventional(e.g.,maceration)versus modern(e.g.,microwave-,ultrasound-,and enzyme-assisted extraction),to yield a total of 17 extracts to include 2,7,and 8 leaf,pomace,and stone extracts,respectively.Ultra-high performance liquid chromatography coupled with tandem mass spectrometry(UHPLC-MS/MS)combined with unsupervised and supervised modeling were employed for assessing extracts’heterogeneity and markers identification,respectively.Verbascoside and γ-tocopherol were potentially associated with microwave-(MAE)and supercritical fluid CO_(2)-assisted(SFE)extracts of olive pomace,respectively.Besides,hydroxylated product of the decarboxylated form of hydroxy elenolic acid(HDHEA),hydroxytyrosol,and verbascoside were correlated with antioxidant activity based on partial least squares regression(PLS)(R^(2)=0.8)for pomace extracts,whereas verbascoside appeared as the strongest antioxidant marker in stone extracts.Furthermore,total phenolics(TPC)and flavonoids(TFC)were determined showing that MAE-prepared extracts exhibited the highest TPC at 72.0 and 53.6 mg GAE.g^(-1) dw from aqueous extracts of pomace and stone,respectively.This study identifies MAE,particularly aqueous extracts,as the most effective method for obtaining phenolic and antioxidant-rich extracts from olive byproducts.The MAE not only maximizes the yield of beneficial compounds but also enhances their bioactivity.Future research should focus on conducting both in vivo assays,which shall provide deeper insights into the potential applications of olive by-products and validate the efficacy of the extraction methods employed.
文摘Citrus fruits are esteemed for their sensory attributes,nutritional value,and abundant bioactive chemicals,including flavonoids(e.g.,hesperidin and naringin),polymethoxylated flavones,essential oils such as limonene,and dietary fibers(e.g.,pectin).Particularly,flavonoids and dietary fibers frequently circumvent digestion in the upper gastrointestinal tract and reach the colon,where they interact with gut microbes and are converted into bioactive derivatives.This interaction promotes intestinal and systemic health by stimulating the growth of beneficial microbes(e.g.,Lactobacillus,Bifidobacterium,and Akkermansia)and stimulating the production of short-chain fatty acids that regulate oxidative stress and immune responses.Emerging evidence from in vitro models,animal experiments,and clinical studies supports the gut-modulating potential of citrus-derived com-pounds.For example,pectin and pectic oligosaccharides have shown promising prebiotic effects,while microbial metabolites derived from flavonoids provide anti-inflammatory and antioxidant benefits.Advances in food processing such as enzymatic depolymerization,encapsulation,and blending with inulin,have enhanced the stability,fermentability,and functional performance of these compounds.This review provides a comprehensive overview of the interplay between citrus phytochemicals and gut microbiota,highlighting mechanistic insights across various phytochemical classes and biological models.Citrus fiber-polyphenol interactions and their in-fluence on fermentation results receive particular attention.In addition,the study offers future research ap-proaches to enhance citrus-based prebiotic formulations and highlights important gaps,especially in human trials.These findings highlight the need for further research to better understand how citrus-derived compounds exert their prebiotic effects and how they might support the management of chronic diseases as mediated via gut microbiota.
