Press Residue Research Articles

Blackcurrant seed press residue increases tocopherol concentrations in serum and stool whilst biomarkers in stool and urine indicate increased oxidative stress in human subjects

Berry seeds are a tocopherol-rich by-product of fruit processing without specific commercial value. In a human intervention study, the physiological impact of blackcurrant seed press residue (PR) was tested. Thirty-six women (aged 24 +/- 3 years; twenty non-smokers, sixteen smokers) consumed 250 g bread/d containing 8% PR for a period of 4 weeks (period 3). Comparatively, a control bread without PR (250 g/d) was tested (period 2) and baseline data were obtained (period 1). Blood, stool and 24 h urine were collected during a 5 d standardised diet within each period. Tocopherol and Fe intakes were calculated from food intake. In serum, tocopherol concentration and Fe parameters were determined. In urine, oxidative stress markers 8-oxo-2'-deoxyguanosine, 8-iso-PGF2alpha and inflammatory response marker 15-keto-dihydro-PGF2alpha were analysed. Stool tocopherol concentration, genotoxicity of faecal water (comet assay) and antioxidant capacity of stool (aromatic hydroxylation of salicylic acid) were determined. Fe and total tocopherol intake, total tocopherol concentrations in serum and stool, and genotoxicity of faecal water increased with PR bread consumption (P < 0.05). The antioxidant capacity of stool decreased between baseline and intervention, expressed by increased formation of 2,3- and 2,5-dihydroxybenzoic acid in vitro (P < 0.05). In smokers, 8-oxo-2'-deoxyguanosine increased with PR consumption (P < 0.05). Prostane concentrations were unaffected by PR bread consumption. In summary, the intake of bread containing blackcurrant PR for 4 weeks increased serum and stool total tocopherol concentrations. However, various biomarkers indicated increased oxidative stress, suggesting that consumption of ground berry seed may not be of advantage.

Identification and quantification of phenolic compounds from sunflower (Helianthus annuus L.) kernels and shells by HPLC-DAD/ESI-MSn

Abstract Phenolic compounds were extracted from defatted sunflower (Helianthus annuus L.) kernels and shells and characterised by HPLC with diode array and electrospray ionisation (ESI) mass spectrometric detection in the negative mode. Quantification of individual compounds was carried out by external calibration. Among the eleven compounds analysed 5-O-caffeoylquinic acid was predominant amounting up to 59.1 mg/100 g in the shells and 3050.5 mg/100 g in the kernels. The specific fragmentation patterns of mono- and dihydroxycinnamoylquinic acids allowed the unambiguous distinction of several stereoisomers which have not been described for sunflower seeds and seed shells so far. The total phenolic content of about 4200 mg/100 g on a dry matter basis revealed defatted sunflower meal to be a promising source of phenolic compounds that might be recovered and used as natural antioxidants. Furthermore, the press residues originating from sunflower oil extraction were shown to be still rich in phenolic antioxidants, thus, providing the opportunity to valorize these by-products in terms of sustainable agricultural production.

Residues of grape ( Vitis vinifera L.) seed oil production as a valuable source of phenolic antioxidants

Phenolic compounds of seven grape seed samples originating from mechanical seed oil extraction were identified and quantified by HPLC–DAD before (intact seeds) and after (press residue) the oil recovery process. Total amounts of all identified compounds ranged from 4.81 (‘Cabernet Mitos’) to 19.12 g/kg (‘Schwarzriesling’) of defatted dry matter (DM; ‘Schwarzriesling’) for integral grape seeds, whereas their content in the press residues ranged from 2.80 (‘Cabernet Mitos’) to 13.76 g/kg of defatted DM (‘Spätburgunder’). This is the first study presenting comprehensive data on the contents of individual phenolic compounds comprising all polyphenolic subclasses of press residues from grape seed oil production also covering the determination of the antioxidant activities of each subclass (Folin–Ciocalteu, FRAP and TEAC assays). Additionally, the effects of different solvents on the yields of phenolic compounds were determined. Maximum yields were obtained using methanol/0.1% HCl ( v:v), water [75 °C] and a mixture of ethanol and water [3:1; v:v], respectively, whereas pure ethanol resulted in poor polyphenol extraction. The results of the present study confirm the press residues of grape seed oil production still to be a rich source of polyphenolics with strong antioxidant activity.

Berry seed press residues and their valuable ingredients with special regard to black currant seed press residues

Berry seeds are distinguished by longevity though clear scientific appraisals cannot be made. Besides a hard seed coat other protecting substances are presumed in the seeds. Commonly the seeds are utilized as a source of oils. After pressing, there is a residue left that is still rich in bioactive ingredients. This paper gives an overview of the health-beneficial ingredients remaining in the residue of various berry seeds (bilberry, cranberry, rose hip, strawberry, elder, and black currant) with special focus on black currant. The fatty acid distribution and the content of fat, tocopherols and tocotrienols, phytosterols, carotenoids, vitamin C, fibre, protein, amino acids, dry matter, ashes, minerals, total phenols (gallic acid equivalent) and antioxidant capacity (TEAC) were determined. The investigation of berry seed press residues revealed that the total phenols and tocopherols were quantitatively the most important features of this material but there were significant differences between batches and cultures.

Comparison of methods for compositional characterization of grape ( Vitis vinifera L.) and apple ( Malus domestica) skins

A fundamental prerequisite for upgrading of fruit skins in press residues from juice, cider, and wine processes to food ingredients or supplements is the provision of methods for evaluation of the phenolics and cell wall carbohydrates in the materials. This study compared the monosaccharide yields obtained for different wine grape skin (Cabernet Sauvignon, Merlot, and Shiraz) and apple skin (Red Delicious (RD) and Golden Delicious (GD)) samples by trifluoroacetic (TFA) acid vs. hydrochloric (HCl) acid hydrolysis. Recovery values of monosaccharide standards after the acid treatments were also compared. TFA hydrolysis (2 M, 121 °C, and 2 h) resulted in higher monosaccharide yields from the fruit skin samples than HCl hydrolysis under the same conditions—after recovery value adjustments. Analyses of the phenols after extensive, sequential aqueous methanol (60%, w/w) extraction of the fruit skins confirmed that grape skins are a good source of anthocyanin pigments, notably the 3-glucosides of malvidin and cyanidin, and demonstrated that apple skins are a potential source of catechins.

Derivation of 2-methylnaphthalene from press residues of pressed-naphthalene production

Derivation of 2-methylnaphthalene from press residues of pressed-naphthalene production

Characterization and Fate of Black Currant and Bilberry Flavonols in Enzyme-Aided Processing

The fate of black currant ( Ribes nigrum L.) and bilberry ( Vaccinium myrtillus L.) flavonols in enzyme-aided processing was studied. The flavonols were quantified and characterized by high-performance liquid chromatography equipped with a diode array detector and an electrospray ionization mass spectrometer. A tentative identification for 14 black currant and 19 bilberry flavonols is presented representing 11 previously unpublished conjugates. For the first time in any berry, the presence of laricitrin conjugates is reported. The enzyme-aided processing affected the flavonol extractability, elevating the yield in juices and decreasing that in press residues. Importantly, no significant loss of the berry flavonols was observed during the experiments, although some hydrolysis of flavonol conjugates was recorded. To maximize the effect on flavonol extractability, higher enzyme dosages were needed for black currants than for bilberries. The data show that the flavonol extractability and hydrolysis are dependent on the texture of raw material, the glycosylation pattern of the conjugates, and the activity profile of the enzyme preparation.

Egg Quality Traits of Layers Influenced by Supplementation of Different Levels of Sugarcane Press Residue

4 Abstract: Nearly three percent of the crushed sugarcane from sugar industries turns into Sugarcane Press Residue (SPR), which is a valuable source of minerals as well as organic matter. A biological experiment was conducted using 160 (32-week old) white leg horn hens to assess the beneficial effect of Sugarcane Press Residue (SPR) in soya and fish based diets. Two BIS (1992) specified practical control diets for both soya (T ) and fish based (T ) test diets were formulated, while the SPR was included at three levels (5%, 10% 1 5 and 15%) in test diets of both soya based (T to T ) and fish based (T to T ) types to form a total of eight 2 4 6 8 treatment diets. Each of such formulated diets was offered to five replicates of four birds each reared in colony cages for a period of twelve weeks. Among the egg characteristics studied, the 84 day mean egg weights were found to be 54.70, 53.58, 52.46, 54.69, 54.09, 54.22, 53.21 and 52.62 g in T through T groups, 1 8 respectively. Inclusion of SPR inconsistently (p>0.05) reduced the egg weights when compared to control groups both in soya and fish based diets. Average egg shape index values ranged from 76.30 (T ) to 78.16 1 (T ). Mean albumen index values were comparable. Mean Haugh unit score values ranged (p>0.05) from 7 52.17 (T ) to 56.49 (T ). From the different egg parameters studied, it can be concluded that SPR appears 1 8 to be a valuable source of organic as well as inorganic nutrients for economical layer production.

Oxidative DNA Damage: Mechanisms and Significance in Health and Disease

Antioxidants & Redox SignalingVol. 8, No. 5-6 Forum EditorialOxidative DNA Damage: Mechanisms and Significance in Health and DiseaseHiroshi Kasai and Kazuaki KawaiHiroshi KasaiSearch for more papers by this author and Kazuaki KawaiSearch for more papers by this authorPublished Online:13 Jun 2006https://doi.org/10.1089/ars.2006.8.981AboutSectionsPDF/EPUB Permissions & CitationsPermissionsDownload CitationsTrack CitationsAdd to favorites Back To Publication ShareShare onFacebookTwitterLinked InRedditEmail FiguresReferencesRelatedDetailsCited byAntioxidant potential of biotransformed green tea catechin metabolites and their impact on peripheral blood mononuclear cellsJournal of King Saud University - Science, Vol. 34, No. 4Isolation of proanthocyanidins from Pinus thunbergii needles and tyrosinase inhibition activityProcess Biochemistry, Vol. 100Anthropometric and Dietary Factors as Predictors of DNA Damage in Obese Women8 May 2018 | Nutrients, Vol. 10, No. 5Elevated Serum 8-Hydroxy-2’-Deoxyguanosine, Nitrite, and Nitrate in Patients with Stage I Multiple Myeloma28 October 2017 | International Journal of Cancer Management, Vol. 10, No. 10Antioxidant and cytotoxic activity of propolis of Plebeia droryana and Apis mellifera (Hymenoptera, Apidae) from the Brazilian Cerrado biome12 September 2017 | PLOS ONE, Vol. 12, No. 9Tempol, a Membrane-Permeable Radical Scavenger, Exhibits Anti-Inflammatory and Cardioprotective Effects in the Cerulein-Induced Pancreatitis Rat ModelOxidative Medicine and Cellular Longevity, Vol. 2016Synthesis, Spectral, Anti-Liver Cancer and Free Radical Scavenging Activity of New Azabicyclic Thienoyl Hydrazone DerivativesOpen Journal of Medicinal Chemistry, Vol. 05, No. 03Synthesis of 4-methyl-N′-(3-alkyl-2r,6c-diarylpiperidin-4-ylidene)-1,2,3-thiadiazole-5-carbohydrazides with antioxidant, antitumor and antimicrobial activities1 January 2014 | Org. 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Extraction of Polyphenols from Processed Black Currant (Ribes nigrum L.) Residues

The total phenol and anthocyanin contents of black currant pomace and black currant press residue (BPR) extracts, extracted with formic acid in methanol or with methanol/water/acetic acid, were studied. Anthocyanins and other phenols were identified by means of reversed phase HPLC, and differences between the two plant materials were monitored. In all BPR extracts, phenol levels, determined by the Folin-Ciocalteu method, were 8-9 times higher than in the pomace extracts. Acid hydrolysis liberated a much higher concentration of phenols from the pomace than from the black currant press residue. HPLC analysis revealed that delphinidin-3-O-glucoside, delphinidin-3-O-rutinoside, cyanidin-3-O-glucoside, and cyanidin-3-O-rutinoside were the major anthocyanins and constituted the main phenol class ( approximately 90%) in both types of black currant tissues tested. However, anthocyanins were present in considerably lower amounts in the pomace than in the BPR. In accordance with the total phenol content, the antioxidant activity determined by scavenging of 2,2'-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) radical cation, the ABTS(*)(+) assay, showed that BPR extracts prepared by solvent extraction exhibited significantly higher (7-10 times) radical scavenging activity than the pomace extracts, and BPR anthocyanins contributed significantly (74 and 77%) to the observed high radical scavenging capacity of the corresponding extracts.

Polydispersity of pectins and some physicochemical properties of their solutions

Pectin solutions obtained in the presence of HNO3, HCl, H2SO4, and H3PO4 have been studied by viscometry, turbidity spectra, and ultracentrifugation. Cotton pectin extracts with phosphoric acid proved to be the most unstable. The molecular masses of pectins obtained from various materials (apple, lemon, and grape press residues, beet pulp, and cotton boll valves) ranged between 14,000 and 37,000. The polydispersity of the pectins isolated was studied.

Black currant seeds as a nutrient source in breakfast cereals produced by extrusion cooking

Press residue from black currant juice production was used for the development of a nutritious breakfast cereal manufactured using an extrusion process at high temperatures. The milled residual fraction with crushed seeds contained significant amounts of essential fatty acids, minerals and dietary fibre. The maximal useful amount of this ingredient, about 30%, was reached in a mix containing 30% oat flour and oat bran, 30% potato starch, 7.5% sugar, 1.5% malt extract and 1% salt. In a model product the total fat content was 3%, with the proportions of major fatty acids as follows: linoleic acid 43 mol-%, oleic acid 20 mol-%, α-linolenic acid 12 mol-%, γ-linolenic acid 9 mol-% and stearidonic acid 2 mol-%. During the extrusion process the unsaturated fatty acids were not lost in quantifiable amounts. The product also contained approximately 20% total dietary fibre and plenty of Ca (1.9 g/kg), Mg (1 g/kg) and Fe (59 mg/kg).

Large-Scale Supercritical Carbon Dioxide Extraction and Supercritical Carbon Dioxide Countercurrent Extraction of Cloudberry Seed Oil

Dried press residue of cloudberry [Rubus chamaemorus (Rosaceae)] was extracted with carbon dioxide at pressures of 90−300 bar and at a temperature of 40 or 60 °C using a pilot-scale or a production-scale plant. The yield of the extract at the highest pressure was approximately 15% less than that obtained with Soxhlet extraction using diethyl ether as solvent. The extracts were either solids or viscous oils depending on the amount of neutral lipids, which increased with increasing pressure. No significant differences in the composition of the major constituent fatty acids in any of the extracts were found. The color of the extracts was clearly dependent on the amount of carotenes, which consisted mainly of β-carotene. The content of carotenes in the extracts did not increase at pressures higher than 150 bar. The amount of tocopherols in the extracts obtained at highest pressure was found to be approximately 3 times less than that at lower pressures. Countercurrent CO2 extraction of the cloudberry oil extra...

Distribution of microbes in supercritical CO 2 extraction of sea buckthorn ( Hippophaë rhamnoides ) oils

The distribution of vegetative microbial cells and their spores in a supercritical CO2 extraction process was studied. The seed and flesh/skin fractions of the press residue of sea buckthorn berries (Hippophae rhamnoides) from a juice factory were used as raw materials. A pilot-scale extraction plant was operated at 30 MPa at temperatures of 40 and 60°C. The number of yeasts, moulds and bacteria in the pulp/skin fraction, in the extraction residues, in the extracted oils as well as in the water phases separated from the extracted oils was estimated by the spread plate technique. The microbial content of the flesh/skin material was increased in some extractions by the addition of bacterial spores. In general, the extraction process led to a decrease in the bacterial count of the extracted material, whereas no microbial growth was detected in the oils extracted or in the water phases separated from them. Neither yeasts nor moulds were found in any samples after the extraction process. The microbial status of seed oil and flesh/skin oil obtained by industrial-scale CO2 extraction at 40°C and at 30 MPa before and after gelatine encapsulation remained unchanged. This proves that supercritical CO2 can be used to manufacture edible oil products free of living micro-organisms and their spores.

Salicylic Acid in Grapes

A highly sensitive and specific spectrofluorimetric technique was used to determine the salicylic acid concentration in two varieties of grapes. The juice after crushing contained 0.04 mg/kg salicylic acid while the press residue after crushing, heating and pressing contained 0.07 mg/kg and after crushing, fermenting and pressing 0.08 mg/kg salicylic acid. Heating the crushed grapes did not increase the salicylic acid content of the press residue.