Paula Mapelli‐Brahm

Universidad de Sevilla

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Antonio J. Meléndez‐Martínez

Universidad de Sevilla

Carla M. Stinco

Universidad de Sevilla

ÁM

Ángeles Morón-Ortiz

Universidad de Sevilla

Ana M. Benítez-González

Universidad de Sevilla

Isabel M. Vicario

Universidad de Sevilla

Dolores Hernánz

Universidad de Sevilla

Antonio León-Vaz

Universidad de Huelva

Rosa León

Universidad de Huelva

Elena Coyago-Cruz

Politecnica Salesiana University

Mireia Corell

Universidad de Sevilla

Cooperative Institutions

Universidad de Sevilla

Consejo Superior de Investigaciones Científicas

University of Béjaïa

Universidad de Huelva

Institut National de Recherche pour l'Agriculture, l'Alimentation et l'Environnement

Inserm

Unité de recherche sur les maladies cardiovasculaires et métaboliques

Universidad de la República

Aix-Marseille Université

Nutrition, Obésité et Risque Thrombotique

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The undercover colorless carotenoids phytoene and phytofluene: Importance in agro-food and health in the Green Deal era and possibilities for innovation

Trends in Food Science & Technology (2021)

Antonio J. Meléndez‐Martínez Paula Mapelli‐Brahm

Phytoene

Health Benefits

10.1016/j.tifs.2021.07.028

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Citations (25)

Hacia el uso de carotenoides incoloros como ingredientes funcionales de alimentos.

Paula Mapelli‐Brahm

espanolDurante el periodo de la tesis se llevaron a cabo estudios in vitro para evaluar la bioaccesibilidad del fitoeno (PT) y del fitoflueno (PTF) en varias matrices alimentarias y determinar su eficiencia en la micelizacion y ensayos celulares para estudiar la captacion y el eflujo intestinal de los mismos. Con estos estudios se trato de evaluar varios aspectos de estos carotenoides que son utiles para su uso como ingredientes funcionales de alimentos y/o productos relacionados y de identificar las posibles caracteristicas diferenciales entre estos carotenoides y otros carotenoides biodisponibles de la dieta. En primer lugar, con el fin de obtener informacion de base para el desarrollo de la tesis, se realizo un estudio bibliografico que dio lugar a un capitulo de libro y dos revisiones que se han incluido como parte de la introduccion de la presente tesis. En los primeros estudios experimentales se evaluo la bioaccesibilidad del PT y del PTF de varias matrices alimentarias ricas en estos carotenoides mediante digestiones in vitro gastrointestinales. Las matrices evaluadas fueron varios zumos comerciales de frutas y de hortalizas, un zumo de naranja de la variedad Pinalate (mutante rica en carotenoides incoloros), un tomate fresco comun, un tomate fresco tipo cherry y dos productos de tomate en polvo. En estos estudios se observo como, con caracter general e independientemente de la matriz analizada, la bioaccesibilidad del PT era algo superior a la del PTF y como las bioaccesibilidades de ambos eran superiores a la de otros carotenoides biodisponibles presentes en las matrices, siendo particularmente superiores a la del licopeno, otro caroteno lineal. Por ejemplo, en el zumo de tomate, una de las frutas con mayor contenido en estos carotenoides, la bioaccesibilidad del PTF y del PT (50 y 62%, respectivamente) fue aproximadamente 3 y 4 veces superior a la del licopeno, respectivamente. Dado que los diferentes isomeros geometricos del PT y del PTF mostraron, al contrario que los del resto de los carotenoides analizados, bioaccesibilidades similares entre si, la mayor proporcion de isomeros cis de los mismos presentes en la mayoria de las matrices en relacion a la del resto de los carotenoides analizados podria no ser la causa principal de la mayor bioaccesibilidad de los mismos. Con los resultados de los estudios in vitro sobre la micelizacion de carotenoides se concluyo que la mayor bioaccesibilidad del PT y del PTF podria ser consecuencia de su mayor capacidad para incorporarse en las micelas mixtas durante la digestion. A pesar de que generalmente se considera que la bioaccesibilidad de un carotenoide es mayor cuanto mayor es su polaridad, la elevada capacidad de micelizacion y bioaccesibilidad del PT y del PTF parecian deberse, principalmente, a su mayor flexibilidad y a su caracteristica forma molecular, que son consecuencia de su menor numero de dobles enlaces conjugados en comparacion con el del resto de carotenoides comunes. En el estudio con muestras de tomate en polvo se pudo comprobar como la adicion de aceite de girasol conducia a un incremento de la bioaccesibilidad del PT y del PTF, ya de por si alta. Asi, de forma aproximada, se observo como la bioaccesibilidad del PT se triplico y la del PTF se cuadriplico tras la adicion de un 5% (volumen/peso fresco) de aceite. Por otra parte, se analizo el efecto de varios tratamientos termicos en un zumo de naranja fresco de la variedad Pinalate en la concentracion y en la bioaccesibilidad de los carotenoides principales presentes en la matriz y en el color del zumo. Se observo como todos los tratamientos estudiados producian una disminucion significativa de la concentracion de los carotenoides incoloros (p EnglishDuring the period of this doctoral thesis, in vitro studies were carried out to evaluate the bioaccessibility of phytoene (PT) and phytofluene (PTF) in several food matrices and to determine their micellization efficiencies and cellular experiments were performed to study their intestinal uptake and efflux. With these studies we tried to evaluate several aspects of these carotenoids that are useful for their use as functional ingredients of food and / or related products and to identify the possible differential characteristics between these carotenoids and other bioavailable carotenoids of the diet. The aims of these studies were try to evaluate several aspects of these carotenoids that are useful for their use as functional ingredients of food and/or related products and to identify the possible differential characteristics between these carotenoids and other bioavailable carotenoids of the diet. First of all, a bibliographical study was conducted in order to obtain basic information for the development of the thesis. One book chapter and two reviews, which have been included as part of the introduction of the present thesis, were the fruits of this labour. In the first experimental studies, the bioaccessibility of PT and PTF in several foods rich in them was evaluated by in vitro gastrointestinal digestions. The matrices evaluated were several commercial juices of fruit and vegetables, an orange juice of the Pinalate variety (a mutant rich in colourless carotenoids), a fresh common tomato, a fresh cherry tomato and two tomato powder products. In these studies, it was observed that, in general and independently of the analysed matrix, the bioaccessibility of PT was slightly higher than that of PTF and that the bioaccessibility of both was superior to that of other bioavailable carotenoids present in the matrices, being particularly superior to that of lycopene, another linear carotene. For example, in the tomato juice, one of the fruits with the highest content of these carotenoids, the bioaccessibility of PTF and PT (50 and 62%, respectively) was approximately 3 and 4 times higher than that of lycopene, respectively. Given that the different geometrical isomers of PT and PTF showed, unlike the rest of the carotenoids analysed, similar bioaccessibilities to each other, the higher proportion of cis isomers of PT and PTF present in most of the matrices in relation to that of the rest of the analysed carotenoids may not be the main cause of their greater bioaccessibility. The in vitro micellization studies indicated that the higher bioaccessibility of PT and PTF could be a consequence of its greater capacity to be incorporated in mixed micelles during digestion. Although it is widely accepted that the greater the polarity of a carotenoid, the greater its bioaccessibility, the high micellization efficiency and bioaccessibility of PT and PTF seemed to be due, mainly, to its greater flexibility and its characteristic molecular shape, which are a consequence of its lower number of conjugated double bonds compared to that of the rest of common carotenoids. In the study with the tomato powder samples, it was observed that the addition of sunflower oil increased the bioaccessibility of PT and PTF, which was already high. Approximately, the bioaccessibility of PT tripled and that of PTF quadrupled after the addition of 5% (volume / fresh weight) of oil. On the other hand, the effect of several thermal treatments in a fresh juice of the Pinalate orange on the concentration and bioaccessibility of the main carotenoids present in the matrix and in the colour of the juice was analysed. It was noted that all the treatments studied produced a significant decrease in the concentration of colourless carotenoids (p

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Extraction of carotenoids from cantaloupe waste and determination of its mineral composition

Food Research International (2018)

Akila Benmeziane Lila Boulekbache‐Makhlouf Paula Mapelli‐Brahm Nabyla Khaled Khodja Hocine Remini

Hexane

10.1016/j.foodres.2018.05.044

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Study of the Time-Course of cis/trans (Z/E) Isomerization of Lycopene, Phytoene, and Phytofluene from Tomato

Journal of Agricultural and Food Chemistry (2014)

Antonio J. Meléndez‐Martínez Margot Paulino Carla M. Stinco Paula Mapelli‐Brahm Xiangdong Wang

In this study we investigated the formation of isomers of lycopene, phytoene, and phytofluene from tomato and their theoretical energy. The results indicated that certain (Z)-isomers are favored thermodynamically and/or kinetically over their (all-E)-counterparts. The relative percentages of (5Z)-lycopene in either thermodynamic or kinetic equilibria were approximately 33%, and those of (all-E)-lycopene were only approximately 22%. Most strikingly (15Z)-phytoene was the major isomer (>90%) when the thermodynamic or the kinetic equilibria were reached. These observations can explain the high levels of lycopene (Z)-isomers found in humans and their rapid formations upon additions of oil to tomato products. In addition, the results can be useful to predict the isomeric forms of lycopene, phytoene, and phytofluene expected in foods as well as in plasma and tissues upon ingestion. In light of the data in the present study, the use of certain geometrical isomers of phytoene, phytofluene and lycopene on their own or as mixtures is recommended in future studies aimed at assessing their possible bioactivity.

Phytoene

10.1021/jf5041965

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Citations (61)

Free carotenoids and carotenoids esters composition in Spanish orange and mandarin juices from diverse varieties

Food Chemistry (2019)

Daniele Giuffrida Francesco Cacciola Paula Mapelli‐Brahm Carla M. Stinco Paola Dugo

Myristic acid

Stearic acid

10.1016/j.foodchem.2019.125139

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Citations (19)

Influence of high pressure homogenization and pasteurization on the in vitro bioaccessibility of carotenoids and flavonoids in orange juice

Food Chemistry (2020)

Carla M. Stinco Enrique Sentandreu Paula Mapelli‐Brahm J.L. Navarro Isabel M. Vicario

Pasteurization

Homogenization

Orange juice

10.1016/j.foodchem.2020.127259

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Citations (65)

The impact of fermentation processes on the production, retention and bioavailability of carotenoids: An overview

Trends in Food Science & Technology (2020)

Paula Mapelli‐Brahm Francisco J. Barba Fabienne Remize Cyrielle Garcia Amandine Fessard

10.1016/j.tifs.2020.03.013

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Effects of pressurized liquid extraction with dimethyl sulfoxide on the recovery of carotenoids and other dietary valuable compounds from the microalgae Spirulina, Chlorella and Phaeodactylum tricornutum

Food Chemistry (2022)

Min Wang Ángeles Morón-Ortiz Jianjun Zhou Ana M. Benítez-González Paula Mapelli‐Brahm

The impact of pressurized liquid extraction (PLE) and DMSO concentration (0, 30, 50, 100 %) on the yield of antioxidants and minerals from Chlorella were investigated. The results showed that PLE increased the antioxidant yield. Water extracted more proteins, while with 100 % DMSO more polyphenols, chlorophylls, and carotenoids were obtained. The efficiency coefficient (KPLE) results showed that PLE + 100 % DMSO was more suitable for the recovery of antioxidants and pigments from Chlorella (polyphenols 10.465 mg/g, chlorophyll a 6.206 mg/g, chlorophyll b 3.003 mg/g, carotenoids 0.971 mg/g). Thus, PLE + 100 % DMSO was used for recovery studies on Spirulina, Chlorella, and Phaeodactylum tricornutum. Fucoxanthin, β-carotene, zeaxanthin, and lutein were the major carotenoids in P. tricornutum, Spirulina, and Chlorella, respectively. Regarding the extraction of minerals, Relative Nutrient Values results were calculated based on Recommended Dietary Allowances. The results indicated that the extracts could be used as a mineral source for different populations.

Phaeodactylum tricornutum

Spirulina (dietary supplement)

Photobioreactor

10.1016/j.foodchem.2022.134885

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Citations (30)

Isoprenoids composition and colour to differentiate virgin olive oils from a specific mill

LWT (2017)

Paula Mapelli‐Brahm Dolores Hernánz Carla M. Stinco Francisco J. Heredia Antonio J. Meléndez‐Martínez

Squalene

Pheophytin

10.1016/j.lwt.2017.10.021

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Citations (9)

Screening for Innovative Sources of Carotenoids and Phenolic Antioxidants among Flowers

Foods (2021)

Antonio J. Meléndez‐Martínez Ana Benítez Mireia Corell Dolores Hernánz Paula Mapelli‐Brahm

Flowers have been used for centuries in decoration and traditional medicine, and as components of dishes. In this study, carotenoids and phenolics from 125 flowers were determined by liquid chromatography (RRLC and UHPLC). After comparing four different extractants, the carotenoids were extracted with acetone: methanol (2:1), which led to a recovery of 83%. The phenolic compounds were extracted with 0.1% acidified methanol. The petals of the edible flowers

Petal

10.3390/foods10112625

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Citations (16)