Delivery Of Phenolic Compounds Research Articles

The Use of Organic Sun-Dried Fruits for Delivery of Phenolic Compounds

The aim of this study is to characterize and increase the total soluble (water soluble + alcohol soluble) phenolic (SPCT) and flavonoid content (SFCT) and total soluble free radical scavenging based antioxidant capacity (SACT) of major sun-dried fruits such as raisins, figs, prunes and apricots. Due to their high insoluble dietary fiber content, the bound antioxidant capacity formed 61 to 67% of the overall antioxidant capacity (water soluble + alcohol soluble + bound) of sun-dried fruits. The SPCT, SFCT and SACT of sun-dried fruits changed between 1675 and 3860 µg catechin/g (d.w.), 161 and 495 µg catechin/g (d.w.) and 13 and 28.5 µmol Trolox/kg (d.w.), respectively. The incorporation of green tea polyphenols into sun-dried raisins, figs and apricots by controlled rehydration conducted in green tea extracts increased their SPCT, SFCT and SACT 1.5 to 1.8 fold, 1.3 to 1.6 fold, and 1.5 to 2.6 fold, respectively. The method applied caused limited increases in SPCT (1.1 fold) and SFCT (1.2 fold) of prunes, but it increased SACT of these fruits 1.6 fold. This study showed the possibility of using sun-dried fruits not only as source of dietary fiber, but also for delivery of phenolic compounds. The methods used in this study for delivery of green tea phenolic compounds to selected organic sun-dried fruits could be an alternative method to increase intake of these invaluable antioxidant compounds and increase functionality of sun-dried fruits which are already accepted as good source of dietary fiber.

Delivery of Phenolic Compounds, Peptides and β-Glucan to the Gastrointestinal Tract by Incorporating Dietary Fibre-Rich Mushrooms into Sorghum Biscuits.

Sorghum biscuits were enriched with mushroom powders (Lentinula edodes, Auricularia auricula and Tremella fuciformis) at 5%, 10% and 15% substitution levels. An in vitro gastrointestinal digestion was used to evaluate the effect of this enrichment on the phenolic content and soluble peptide content as well as antioxidant activities of the gastric or intestinal supernatants (bio-accessible fractions), and the remaining portions of phenolic compounds, antioxidants and β-glucan in the undigested residue (non-digestible fraction). The phenolic content of the gastric and intestinal supernatants obtained from digested mushroom-enriched biscuits was found to be higher than that of control biscuit, and the phenolic content was positively correlated to the antioxidant activities in each fraction (p < 0.001). L. edodes and T. fuciformis enrichment increased the soluble protein content (small peptide) of sorghum biscuits after in vitro digestion. All mushroom enrichment increased the total phenolic content and β-glucan content of the undigested residue and they were positively correlated (p < 0.001). The insoluble dietary fibre of biscuits was positively correlated with β-glucan content (p < 0.001) of undigested residue. These findings suggested that enriching food with mushroom derived dietary fibre increases the bioavailability of the non-digestible β-glucan and phenolic compounds.

Delivery of natural phenolic compounds for the potential treatment of lung cancer

The application of natural products to treat various diseases, such as cancer, has been an important area of research for many years. Several phytochemicals have demonstrated anticarcinogenic activity to prevent or reduce the progression of cancer by modulating various cellular mechanisms. However, poor bioavailability has hindered clinical success and the incorporation of these drugs into efficient drug delivery systems would be beneficial. For lung cancer, local delivery via the pulmonary route would also be more effective. In this article, recent in vitro scientific literature on phenolic compounds with anticancer activity towards lung cancer cell lines is reviewed and nanoparticulate delivery is mentioned as a possible solution to the problem of bioavailability. The first part of the review will explore the different classes of natural phenolic compounds and discuss recent reports on their activity on lung cancer cells. Then, the problem of the poor bioavailability of phenolic compounds will be explored, followed by a summary of recent advances in improving the efficacy of these phenolic compounds using nanoparticulate drug delivery systems.Graphical abstractThe rationale for direct delivery of phenolic compounds loaded in microparticles to the lungs

Formulation of Propolis Phenolic Acids Containing Microemulsions and Their Biopharmaceutical Characterization.

Microemulsions (MEs) were formulated using PEG-8 caprylic/capric glycerides and ethanolic propolis extracts. Characterization of MEs was performed by determining mean droplet size, polydispersity index, stability under varying external factors, and formulation effect on delivery of phenolic compounds into the skin ex vivo. Essential oils were included into the formulations of MEs and their influence on physical characteristics of the nanostructured systems as well as penetration into epidermis and dermis were evaluated. The droplet size, their distribution, and stability of the formulated MEs were not affected. Presence of essential oils in the formulation increased penetration of phenolic compounds in general, but only the amount of ferulic acid increased significantly. Mean droplet size increased with increase of oily phase amount, suggesting that phenolic compounds and components of essential oils were not modifying the formation of the interphase film composition and/or structure. Phenolic compounds were predominantly located in the lipid phase of the MEs thus minimizing their availability at the surface of the skin.

The influence of beverage composition on delivery of phenolic compounds from coffee and tea

Epidemiological data suggest that consumption of coffee and tea is associated with a reduced risk of several chronic and degenerative diseases including cardiovascular disorders, diabetes, obesity and neurodegenerative disorders. Both coffee and tea are a rich source of phenolic compounds including chlorogenic acids in coffee; and flavan-3-ols as well as complex theaflavins and thearubigens in tea. Coffee and tea are two of the most commonly consumed beverages in the world and thus represent a significant opportunity to positively affect disease risk and outcomes globally. Central to this opportunity is a need to better understand factors that may affect the bioavailability of specific phenolic components from coffee and tea based beverages. An overview of the phenolic composition of coffee and tea is discussed in the context of how processing and composition might influence phenolic profiles and bioavailability of individual phenolic components. Specifically, the impact of beverage formulation, the extent and type of processing and the influence of digestion on stability, bioavailability and metabolism of bioactive phenolics from tea and coffee are discussed. The impact of co-formulation with ascorbic acid and other phytochemicals are discussed as strategies to improve absorption of these health promoting phytochemicals. A better understanding of how the beverage composition impacts phenolic profiles and their bioavailability is critical to development of beverage products designed to deliver specific health benefits.

Optimization of extraction of phenolic antioxidants from peanut skins

AbstractThis work was conducted to optimize the extraction conditions for the best recovery of antioxidant compounds from peanut skins. The extracts from the peanut skins were obtained by different extraction methods. The extraction conditions were: different ethanol proportions as the solvent (0, 30, 50, 70 and 96% v/v in distilled water), different peanut skin particle sizes (0–1, 1–2 and 2–10 mm and non‐crushed skins), different proportions of solvent/skins (20, 30, 40, 50 and 60 ml g−1), different extraction times (by maceration and shaking) and different numbers of extractions. The different extracts obtained under different extraction conditions were compared with special regard to yield, total phenolic compounds and radical scavenging activity. The results showed that the best delivery of phenolic compounds was reached using 70% ethanol, non‐crushed peanut skins, ratio of solvent/solid of 20 ml g−1, at 10 min shaking and three extractions. The maximum yield of 0.118 g g−1 was recorded for phenolic compounds when extracted at the optimum conditions. Copyright © 2004 Society of Chemical Industry