TY - JOUR
T1 - Conceptual functional-by-design optimisation of the antioxidant capacity of trans-resveratrol, quercetin, and chlorogenic acid
T2 - Application in a functional tea
AU - Corrigan, Hazel
AU - Dunne, Aoife
AU - Purcell, Niamh
AU - Guo, Yuyang
AU - Wang, Kai
AU - Xuan, Hongzhuan
AU - Granato, Daniel
N1 - Publisher Copyright:
© 2023 The Author(s)
PY - 2023/12/1
Y1 - 2023/12/1
N2 - Designing functional foods as delivery systems may become a tailored strategy to decrease the risk of noncommunicable diseases. Therefore, this work aims to optimise a combination of t-resveratrol (RES), chlorogenic acid (CHA), and quercetin (QUE) based on antioxidant assays and develop a functional tea formulation enriched with the optimal polyphenol combination (OPM). Experimental results showed that the antioxidant capacity of these compounds is assay- and compound-dependent. A mixture containing 73% RES and 27% QUE maximised the hydroxyl radical scavenging activity and FRAP. OPM upregulated the gene expressions of heme oxygenase-1, superoxide dismutase, and catalase and decreased the reactive oxygen species generation in L929 fibroblasts. Adding OPM (100 mg/L) to a chamomile tea increased FRAP:39%, DPPH:59%; total phenolic content: 57%, iron reducing capacity: 41%, human plasma protection against oxidation: 67%. However, pasteurisation (63 °C/30 min) decreased only the DPPH. Combining technology, engineering, and cell biology was effective for functional tea design.
AB - Designing functional foods as delivery systems may become a tailored strategy to decrease the risk of noncommunicable diseases. Therefore, this work aims to optimise a combination of t-resveratrol (RES), chlorogenic acid (CHA), and quercetin (QUE) based on antioxidant assays and develop a functional tea formulation enriched with the optimal polyphenol combination (OPM). Experimental results showed that the antioxidant capacity of these compounds is assay- and compound-dependent. A mixture containing 73% RES and 27% QUE maximised the hydroxyl radical scavenging activity and FRAP. OPM upregulated the gene expressions of heme oxygenase-1, superoxide dismutase, and catalase and decreased the reactive oxygen species generation in L929 fibroblasts. Adding OPM (100 mg/L) to a chamomile tea increased FRAP:39%, DPPH:59%; total phenolic content: 57%, iron reducing capacity: 41%, human plasma protection against oxidation: 67%. However, pasteurisation (63 °C/30 min) decreased only the DPPH. Combining technology, engineering, and cell biology was effective for functional tea design.
KW - Cell models
KW - Functional foods
KW - Oxidative stress
KW - Polyphenols
KW - Reactive oxygen species
UR - http://www.scopus.com/inward/record.url?scp=85165101114&partnerID=8YFLogxK
U2 - 10.1016/j.foodchem.2023.136764
DO - 10.1016/j.foodchem.2023.136764
M3 - Article
C2 - 37463557
AN - SCOPUS:85165101114
SN - 0308-8146
VL - 428
SP - 136764
JO - Food Chemistry
JF - Food Chemistry
M1 - 136764
ER -