Activity Of Phenolic Compounds Research Articles

Antioxidant, Antitumoral, Antimicrobial, and Prebiotic Activity of Magnetite Nanoparticles Loaded with Bee Pollen/Bee Bread Extracts and 5-Fluorouracil

The gut microbiota dysbiosis that often occurs in cancer therapy requires more efficient treatment options to be developed. In this concern, the present research approach is to develop drug delivery systems based on magnetite nanoparticles (MNPs) as nanocarriers for bioactive compounds. First, MNPs were synthesized through the spraying-assisted coprecipitation method, followed by loading bee pollen or bee bread extracts and an antitumoral drug (5-fluorouracil/5-FU). The loaded-MNPs were morphologically and structurally characterized through transmission electron microscopy (TEM), selected area electron diffraction (SAED), scanning electron microscopy (SEM), X-ray diffraction (XRD), Fourier transform infrared spectroscopy (FT-IR), Dynamic Light Scattering (DLS), and thermogravimetric analysis. UV-Vis spectroscopy was applied to establish the release profiles and antioxidant activity. Furthermore, the antibacterial and antitumoral activity of loaded-MNPs was assessed. The results demonstrate that MNPs with antioxidant, antibacterial, antiproliferative, and prebiotic properties are obtained. Moreover, the data highlight the improvement of 5-FU antibacterial activity by loading on the MNPs’ surface and the synergistic effects between the anticancer drug and phenolic compounds (PCs). In addition, the prolonged release behavior of PCs for many hours (70–75 h) after the release of 5-FU from the developed nanocarriers is an advantage, at least from the point of view of the antioxidant activity of PCs. Considering the enhancement of L. rhamnosus MF9 growth and antitumoral activity, this study developed promising drug delivery alternatives for colorectal cancer therapy.

GC/MS Analysis and Compounds Isolation ofLycium shawii Petroleum Ether Seeds Extract for Regulating Nrf2/OH-1 Pathway, Oxidative Stress and Inflammation in Acrylamide- Induced Infertility in Female Rats.

Acrylamide is formed during heating of starchy foods at high temperature and induces reproductive toxicity. Our study is designed to evaluate the chemical constitution and anti-infertility effect of Lycium shawii seeds extract on female rats. Nutritional profile was estimated, and major active compounds were isolated and identified. Biological evaluation of Lycium shawii extract on female rats was performed and measured by prolactin, follicular stimulating hormone, luteinizing hormone, estradiol, progesterone, tumor necrosis factor-α, interleukin-6, heme oxygenase-1, nuclear respiratory factor-2, malondialdehyde, glutathione, DNA fragmentation and ovarian architecture parameters. Data revealed that presence of ɤ-tocopherol, vitamin C, magnesium and thirty-eight bioactive compounds in the fractions of Lycium shawii. Major constituents from GC/MS, were 9, 12-octadecadienoic acid (Z, Z), methyl ester, 2,7-Octadiene-1,6-diol and 2,6-dimethyl hydroxy linalool but further five compounds (i.e. lupenone, betulin, lupeol acetate, stigmasterol and β-sitosterol-D-glucoside) were isolated and identified. Treatment of rats with the seeds extract post acrylamide administration ameliorated female sex hormones, oxidative stress, inflammation, DNA damage, and ovarian structure. In conclusion, Lycium shawii petroleum ether seeds fraction may be considered as a nutraceutical agent for improving infertility disorders, oxidative stress and inflammation due to its richness with biologically active phenolic and flavonoids compounds.

Influence of drying variables on the properties of noni powder obtained by spouted bed

The influence of variables on the spouted bed drying process was analyzed to obtain the noni Pulp powder and compare it with the powder obtained by freeze-drying. The full factorial experimental design methodology of 2² + 3 central points was used, with the independent variables: drying temperature (50, 60, and 70 °C) and concentration of the carrier agent (15, 20, and 25%) with an airspeed of 8 m/s. The drying conditions positively affected the activity of water, acidity, ash, and soluble solids, presenting an increase in the values of the dried powders. Ascorbic acid, on the other hand, had a decrease in its concentration. The range of the antioxidant activity (DPPH), antioxidant activity (ABTS), and total phenolic compounds (TPC) of fresh, freeze-dried, and dried fruits were 5.23 − 17.87 mg TE/g extract, 8.91 − 11.08 mg TE/g extract, and 1159.2–3208.3 mg GAE/100g sample, respectively.

Physicochemical, Nutritional, and Antioxidant Properties of Two Iranian Lentil Cultivars: A Comparative Study of Cooking and Germination Effects

Background: Lentils are one of the most important rainfed legumes in the world. They are an excellent source of minerals, vitamins, and amino acids. Methods: Proximate composition (moisture, total ash, total fat, protein, fiber, and carbohydrate), mineral content, antioxidant activity (DPPH IC50), and total phenolic compounds (TPC) were determined in the raw, germinated, and cooked samples of two cultivars of Iranian lentils. Results: Cooking and germination showed a significant effect on TPC, antioxidant activity, and minerals. The highest amount of phenolic compounds was obtained in raw black lentil, followed by raw green and germinated lentils. The black cultivar showed a higher quantity of K, Cu, Ca, and Zn and treatments decreased the concentrations of mineral elements in the investigated samples. Moreover, losses of the minerals in the cooked samples were higher than the germinated ones. Conclusions: Cooking and germination brought about a significant reduction in the phenolic compounds and antioxidant activity. Meaningful reductions were also recognized in the mineral content during cooking and germination.

Fermentation of Orange Peels by Lactic Acid Bacteria: Impact on Phenolic Composition and Antioxidant Activity.

Orange processing generates peel by-products rich in phenolic compounds, particularly flavanones like hesperidin and narirutin, offering potential health benefits. Utilizing these by-products is of significant interest in supporting Spain's circular bioeconomy. Therefore, the aim of this study was to investigate the fermentation of orange peels by different lactic acid bacteria (LAB) strains and its impact on phenolic composition and antioxidant activity. Three different LAB strains, two Lactiplantibacillus plantarum, and one Levilactobacillus brevis were utilized. The phenolic compounds were measured by HPLC-ESI-TOF-MS, and antioxidant activity was assessed using DPPH and ABTS methods. The growth of the LAB strains varied, showing initial increases followed by gradual declines, with strain-specific patterns observed. Medium acidification occurred during fermentation. A phenolic analysis revealed an 11% increase in phenolic acids in peels fermented by La. plantarum CECT 9567-C4 after 24 h, attributed to glycosylation by LAB enzymes. The flavonoid content exhibited diverse trends, with Le. brevis showing an 8% increase. The antioxidant assays demonstrated strain- and time-dependent variations. Positive correlations were found between antioxidant activity and total phenolic compounds. The results underscore the importance of bacterial selection and fermentation time for tailored phenolic composition and antioxidant activity in orange peel extracts. LAB fermentation, particularly with La. plantarum CECT 9567 and Le. brevis, holds promise for enhancing the recovery of phenolic compounds and augmenting antioxidant activity in orange peels, suggesting potential applications in food and beverage processing.

Sustainable Processes and Physico-Chemical Characterization of Artisanal Spontaneous Gluten Free Sourdough (Quinoa, Amaranth and Brown Rice) Compared to Wheat Sourdough

The industry predominantly depends on synthetic or artificial additives, occasionally permitting the inclusion of natural molecules sourced from plants or replicated from their original counterparts. The production of bakery products increasingly uses sourdough to improve the quality of bread or to obtain “clean label” products (free of artificial additives). The additive production sector contributes to this concern through the synthesis of potentially harmful compounds, the utilization of hazardous chemicals and solvents, the management of resulting by-products, and reliance on non-renewable resources for manufacturing. One percent of the world’s population suffers from celiac disease. Celiac disease is treated by excluding gluten from the diet. Most gluten-free bakery products have low nutritional and sensory quality. Therefore, sourdough is being used to replace chemical yeast to improve the sensory and nutritional quality and increase the shelf life of gluten-free bakery products. Three gluten-free sourdoughs were prepared with different flours: brown rice, quinoa and amaranth, in order to compare them with traditional sourdough (wheat) and optimize the most suitable temperature for the conservation of sourdoughs. Physicochemical analysis (pH, titratable acidity and color), antioxidant activity (FRAP, ORAC and ABTS), total phenolic compound content (Folin–Ciocalteu), total aflatoxin content, lactic and acetic acid content and microbiological analysis (mold and yeast content and bacterial and fungal composition (microbiota composition)) were carried out during the elaboration process and at different storage temperatures. A higher microbiological quantity of molds and yeasts (7.97 log CFU/mL), non-Saccharomyces yeasts (7.78 log CFU/mL) and lactic acid bacteria (8.10 log CFU/mL) and fungal composition were observed in the amaranth sourdough. The wheat sourdough obtained a higher total content of phenolic compounds (33.03 mg GAE g−1) and antioxidant capacity in ABTS and FRAP, but the quinoa sourdough had the highest ORAC content. In addition, it was observed that the adequate temperature for the conservation of the doughs is 25 °C, due to the predominance of Lactobacillus spp. and Pediococcus spp. bacteria in the sourdough. Therefore, pseudocereal sourdoughs (quinoa and amaranth) could be an alternative to incorporate into the preparation of gluten-free bread, since their microbial composition, physicochemical composition, antioxidant activity and total phenolic compounds would contribute to gluten-free bread and thus produce health benefits for people with celiac disease.

Bio-clay: Antioxidant-rich and stable for body mud scrubs

Clay is naturally occurring and poses a low risk. It is distinguished by mineral composition and ability to adsorb plant colorants and phytochemicals effectively. This study aimed to enhance the stability of bio-clay by preparing body mud scrubs through a solid-state reaction, combining volcanic clay with herbal plants, including Bougainvillea spp., Pandanus amaryllifolius Roxb., and Curcuma longa L. (bio-clay). The characterization of purification clay revealed strong stability within its mineral composition. The optimum condition for sampling was 4 °C, which reserved the total phenolic content (TPC), 2, 2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging assay. A high Trolox equivalent antioxidant capacity (TEAC; mg TEAC/g sample) and low half-maximal inhibitory concentration (IC50) indicated excellent antioxidant activity. Over a storage period of 28 d, the Bougainvillea spp., Curcuma longa L., purified clay + Bougainvillea spp., and purified clay + Curcuma longa L. samples retained their stability. Their TPC, % scavenging, TEAC, and IC50 showed dominant antioxidant activity, stable active phenolic compounds, and the maintenance of extensive amounts. This compound is widely applied as a unique cosmetic ingredient.

Isolation of Phenolic Acids from Land Kale (Ipomoea reptans Poir) and Antioxidant Activity

Land kale or Ipomoea reptans Poir is widely consumed by Indonesian people. Land kale plants can be used as natural antioxidants because they contain polyphenolic compounds, one of which is phenolic acid. This research was carried out to determine the antioxidant activity and isolate phenolic acid compounds contained in land kale plants (Ipomoea reptans Poir). The sample used was an ethanol extract of land kale. The total phenolics were determined using the Folin-Ciocalteu method. Phenolic acids were isolated using alkaline hydrolysis and acid hydrolysis and without hydrolysis methods. Separation of isolates was carried out using the TLC method. The structure was identified using UV-Vis spectrophotometry and LC-MS/MS. Antioxidant activity was measured using the DPPH method. The total phenolics of land kale ethanol extract were 71.2420 ± 0.0791 mg/g GAE. TLC showed that the HB, HA, and TH fractions contained caffeic acid and ferulic acid compounds. Separation of the (HB) fraction produced three isolates: B2 with a yellow color, B3 with a slightly yellowish color, and B4 which is colorless. Isolate B2 was identified as potentially containing caffeic acid, while isolate B3 was indicated to potentially contain ferulic acid through analysis using a UV-Vis spectrophotometer. Isolate B4 was thought to have a hydroxybenzoic acid framework after being determined using LC-MS/MS. The ethanol extract of land kale has strong antioxidant activity because it produces an IC50 value of 94.83 mg/L.

An Eco-Friendly Extraction and Purification Approach for Obtaining Active Ingredients for Cosmetics from Two Marine Brown Seaweeds.

Brown seaweeds are attracting attention due to their richness in bioactive compounds, in particular, their phlorotannins. We present here a case study of two Fucales, Ascophyllum nodosum and Halidrys siliquosa, sustainably collected, to produce active polyphenols for the cosmetics sector. Phenolic contents of crude extracts, obtained by Accelerated Solvent Extraction (ASE), were more elevated in H. siliquosa at 100.05 mg/g dry weight (DW) than in A. nodosum (29.51 mg/g DW), considering 3 cycles with cell inversion. The temperature of extraction for a high phenolic content and high associated antioxidant activities close to positive controls was 150 °C for both algae and the use of only one cycle was enough. A semi-purification process using Solid-phase Extraction (SPE) was carried out on both ASE crude extracts (one per species). The majority of phlorotannins were found in the ethanolic SPE fraction for A. nodosum and the hydroethanolic one for H. siliquosa. The SPE process allowed us to obtain more concentrated fractions of active phenolic compounds (×1.8 and 2 in A. nodosum and H. siliquosa, respectively). Results are discussed in regard to the exploitation of seaweeds in Brittany and to the research of sustainable processes to produce active natural ingredients for cosmetics.

Effects of Particle Size on Physicochemical and Nutritional Properties and Antioxidant Activity of Apple and Carrot Pomaces.

The food processing industry is growing rapidly and producing large amounts of by-products, such as pomaces, which are considered as no-value waste and cause significant environmental pollution. The main by-products of fruit juice processing companies are apple and carrot pomaces, which can be used to create new functional food products. In the present study, the effects of particle size (PS) on the proximate composition, nutritional properties, and antioxidant activity of apple pomace flour (APF) and carrot pomace flour (CPF) were determined. Four different PS fractions, PS > 1 mm, 1 > PS > 0.71 mm, 0.71 > PS > 0.18 mm, and 0.18 > PS > 0.075 mm were used for the present study. Their vitamin, carotenoid, organic acid, and reducing sugar contents were determined using HPLC. The proximate compositions of each PS fraction of the AP and CP flours were determined using recommended international standard methods. DPPH, FRAP, and Folin-Ciocalteu methods were used to measure their antioxidant activity and total phenolic compounds, respectively. The moisture content (around 12.1 mg/100 g) was similar in all PS fractions and in both flours. The APF had lower protein (4.3-4.6 g/100 g dw) and ash (1.7-2.0 g/100 g dw) contents compared to the CPF, with protein contents ranging from 6.4-6.8 g/100 g dw and ash contents ranging from 5.8-6.1 g/100 g dw. Smaller particles, regardless of flour type, exhibited higher sugar and phenolic contents and antioxidant activity, while vitamins were more abundant in particles larger than 1 mm. In the APF, larger particles had a higher fiber content than smaller particles, while their fat content was the lowest. PS also had an impact on the results of the carotenoid contents. This study underscores the direct impact of PS on the distribution of sugars, crude fiber, fat, carotenoids, vitamins, total phenolic compounds, and antioxidant activity in pomaces.

ИЗМЕНЕНИЕ ИНДИВИДУАЛЬНО-ГРУППОВОГО СОСТАВА ПОЛИФЕНОЛОВ В ЛИСТЬЯХ РАСТЕНИЙ LONICERA CAERULEA SUBSP. ALTAICA (CAPRIFOLIACEAE) В ВЫСОТНОМ ГРАДИЕНТЕ

Comparative analysis of the variability of quantitative indicators of the individual-group composition of biologically active phenolic compounds in leaf extracts of the resource species L. caerulea subsp. altaica (Caprifoliaceae Juss.) was carried out. Sampling for the study was carried out in the cenopopulations of the Altai Mountains in the valley of the Multa River, in the altitudinal gradient. Eighteen polyphenols were identified by high performance liquid chromatography in extracts from the leaves of L. caerulea subsp. altaica. Luteolin-7-glucoside is the main component among them. The content of individual classes of phenolic compounds in extracts from the leaves of L. caerulea subsp. altaica in the altitude profile varied significantly: hydroxycinnamic acid derivatives – 3.3-4.8 mg/g, flavonols – 6.6-12.1 mg/g, flavones – 13.6-29.6 mg/g. A significant increase in the total content of polyphenols and luteolin-7-glucoside in extracts from the leaves of L. caerulea subsp. altaica was noted above and below the limits of the optimum distribution of this plant in the vertical gradient. Positive statistically significant correlations of flavones and the total content of phenolic compounds with the height of plant growth are established within 1200–1850 meters above sea level. The content of flavonols and hydroxycinnamic acids, on the contrary, decreased with increasing altitude.

Riceberry bran as a potential source of anti-diabetic agents and its Riceberry bran powder

This study evaluated the anti-a-glucosidase effect, antioxidant activity, and total phenolic compounds of Riceberry bran extracts prepared by the extraction of Riceberry bran with distilled water, ethanol, or hexane using a maceration technique. The ethanolic extract resulted in the significantly highest a-glucosidase inhibitory activity, at 64.13±1.09%. The highest levels of antioxidant activity against 2,2-diphenyl-1-picrylhydrazyl and 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) radicals were found in the aqueous extract with a half-maximal inhibitory concentration (IC50) of 0.26±0.001 and 0.13±0.001 mg/mL, respectively. Likewise, the total phenolic compounds of the aqueous extract were the highest at 36.20±1.80 mg GAE/g of extract. The Riceberry bran powder obtained by double drum drying was also examined for its physical and chemical properties. It was found that the Riceberry bran powder was of good quality and provided high levels of a-glucosidase inhibition (20.24±0.47%), antioxidant activities (IC50 for DPPH = 4.19±0.08 mg/mL, IC50 for ABTS = 1.57±0.07 mg/mL), and total phenolic compounds (31.25±1.32 mg GAE/g of powder). The overall results indicated the potential of Riceberry bran to provide a-glucosidase inhibitors, antioxidants, and phenolic compounds, which can be used as useful health promoters and nutraceuticals to combat diabetes, and its powder also had potential in the functional food industry.

Photodynamic Antibacterial Therapy of Gallic Acid-Derived Carbon-Based Nanoparticles (GACNPs): Synthesis, Characterization, and Hydrogel Formulation.

Carbon-based nanoparticles (CNPs) have gained recognition because of their good biocompatibility, easy preparation, and excellent phototherapy properties. In biomedicine applications, CNPs are widely applied as photodynamic agents for antibacterial purposes. Photodynamic therapy has been considered a candidate for antibacterial agents because of its noninvasiveness and minimal side effects, especially in the improvement in antibacterial activity against multidrug-resistant bacteria, compared with conventional antibiotic medicines. Here, we developed CNPs from an active polyhydroxy phenolic compound, namely, gallic acid, which has abundant hydroxyl groups that can yield photodynamic effects. Gallic acid CNPs (GACNPs) were rapidly fabricated via a microwave-assisted technique at 200 °C for 20 min. GACNPs revealed notable antibacterial properties against Gram-positive and Gram-negative bacteria, including Staphylococcus aureus (S. aureus) and Escherichia coli (E. coli). The minimum inhibitory concentrations of GACNPs in S. aureus and E. coli were equal at approximately 0.29 mg/mL and considerably lower than those in gallic acid solution. Furthermore, the GACNP-loaded hydrogel patches demonstrated an attractive photodynamic effect against S. aureus, and it was superior to that of Ag hydrofiber®, a commercial material. Therefore, the photodynamic properties of GACNPs can be potentially used in the development of antibacterial hydrogels for wound healing applications.

Hydroxychavicol Inhibits In Vitro Osteoclastogenesis via the Suppression of NF-κB Signaling Pathway.

Hydroxychavicol, a primary active phenolic compound of betel leaves, previously inhibited bone loss in vivo by stimulating osteogenesis. However, the effect of hydroxychavicol on bone remodeling induced by osteoclasts is unknown. In this study, the anti-osteoclastogenic effects of hydroxychavicol and its mechanism were investigated in receptor activator of nuclear factor kappa-B ligand (RANKL)-induced osteoclasts. Hydroxychavicol reduced the number of tartrate resistance acid phosphatase (TRAP)-positive multinucleated, F-actin ring formation and bone-resorbing activity of osteoclasts differentiated from RAW264.7 cells in a concentration-dependent manner. Furthermore, hydroxychavicol decreased the expression of osteoclast-specific genes, including cathepsin K, MMP-9, and dendritic cell-specific transmembrane protein (DC-STAMP). For mechanistic studies, hydroxychavicol suppressed RANKL-induced expression of major transcription factors, including the nuclear factor of activated T-cells 1 (NFATc1), c-Fos, and c-Jun. At the early stage of osteoclast differentiation, hydroxychavicol blocked the phosphorylation of NF-κB subunits (p65 and Iκβα). This blockade led to the decrease of nuclear translocation of p65 induced by RANKL. In addition, the anti-osteoclastogenic effect of hydroxychavicol was confirmed by the inhibition of TRAP-positive multinucleated differentiation from human peripheral mononuclear cells (PBMCs). In conclusion, hydroxychavicol inhibits osteoclastogenesis by abrogating RANKL-induced NFATc1 expression by suppressing the NF-κB signaling pathway in vitro.

AVOCADO SEED EXTRACTS (Parsea americana Mill.) BIOACTIVE COMPOUNDS PROFILE AS A SOURCE OF ANTIOXIDANTS

Antioxidants are compounds that may neutralize free radicals and highly reactive molecules that might damage cells, thereby protecting the body from numerous ailments. A recent study found that high dosages of synthetic antioxidants increased the risk of cancer. This made researchers start to develop natural ingredients that can be used as natural antioxidants. One of the natural antioxidants that can be used is the avocado plant.Many phytochemicals, including phenolics, flavonoids, tannins, saponins, oxalates, phytic acids, and alkaloids, are present in seed wastes. Avocado seeds have been studied primarily as antioxidants in 70% and 100% ethanol solvents using the FRAP and DPPH methods. There is no detailed information on the above test using 96% ethanol with various antioxidant testing methods such as the ABTS method (2,2-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid), which has been linked to active phenolic compounds, flavonoids, and proanthocyanidins as a high natural antioxidant chemical compound.According to research findings, the avocado seed extract in 95% ethanol contains secondary metabolites such as alkaloids, flavonoids, saponins, tannins, and steroids. It has 62.18%GAE±0.73 phenolics, 0.157%QE±0.01 flavonoids and 2.1841 mg/L±0.25 proanthocyanidins. With IC50 of 0.6419 mg/L±0.04 ascorbic acid and 3.2467 mg/L±0.27 and a sample. This antioxidant activity has a very strong category. Keyword : Antioxidants, Avocados, ABTS, Phenolics, Flavonoids, Proanthocyanidins

Variability in proximate composition, phytochemical traits and antioxidant properties of Iranian agro-ecotypic populations of fenugreek (Trigonella foenum-graecum L.)

Fenugreek (Trigonella foenum-graecum L.) is a multi-use annual forage legume crop that is widely used in food products such as syrup, bitter run, curries, stew, and flavoring. In the present study, morphological traits, proximate composition (moisture, crude fibre, protein, fat, carbohydrate, and energy value), total phenol and total flavonoid contents, and antioxidant properties of 31 Iranian agro-ecotypic populations of the plant was investigated. Among the leaf and seed samples studied, the seeds exhibited the high ash (3.94 ± 0.12%), fat (7.94 ± 0.78%), crude fibre (10.3 ± 0.25%), protein (35.41 ± 1.86%), and carbohydrate (50.5 ± 1.90%) content. In general, more energy value (kcal/100 g) was also obtained from the seed (318.88 ± 1.78–350.44 ± 1.27) than leaf samples (45.50 ± 1.32–89.28 ± 0.85). Antioxidant activity and power of leaf samples were ranged from 67.95 ± 0.05‒157.52 ± 0.20 μg/ml and from 45.17 ± 0.01‒361.92 ± 0.78 μmol Fe+2 per g dry weigh, respectively. Positive linear correlations between antioxidant activity and total phenolic compounds were observed. A significant correlation between proximate composition (dependent variable) and some morphological features (independent variable) was observed. Considerable variability in the studied traits among the plant samples can be interestingly used in further food and production systems.

Development and study of the functional properties of marshmallow enriched with bee (Apis mellifera) honey and encapsulated probiotics (Lactobacillus rhamnosus).

Consumer demand for healthier confectionery products has prompted the confectionery industry to create products that are reduced in sugar content and supplemented with vitamins, antioxidants or biological elements beneficial to health. The aim of this study was to develop marshmallows enriched with Apis mellifera honey and Lactobacillus rhamnosus and to evaluate the effect of honey concentration and gelatin bloom degrees on marshmallow properties. A completely randomized design with a factorial structure was applied with different honey concentrations (0, 50 and 75%) and at different gelatin bloom degrees (265, 300 and 315 bloom degrees); moreover, the physicochemical properties, total phenol content and antioxidant activity of the marshmallow were studied, as well as the viability of the probiotic. The physicochemical properties of the marshmallows were found to be adequate and showed good stability over time. The concentration of honey and gelatin bloom degrees did not significantly affect probiotic viability. The density of the marshmallows decreased as the percentage of honey increased. Additionally, the pH was lower at higher honey concentrations. The marshmallow with 75% honey and 265 bloom degrees had a higher °Brix value. The honey treatments exhibited higher levels of total antioxidant activity and total phenolic compounds than the sugar-only marshmallows. However, the bloom degrees did not have a significant impact on the antioxidant activity and total phenolic compound content. Although the probiotics did not reach the minimum viability needed, their use as paraprobiotics can be considered.

Antioxidant activity and total phenolic compounds content of some selected vegetables

The purpose of the study is to evaluate the content of phenolic compounds and the antioxidant activity of some fresh vegetables from the local market. Recently, attention has been paid to plants phenolic compounds in the diet due to their role in maintaining health. The total phenolic content was determined colorimetric and the antioxidant activity was evaluated by DPPH radical scavenging assay. The results show that studied chemical indices vary depending on the analyzed vegetable. The studied vegetables show a high phytochemicals content and significant antioxidant activity and recommend their use as sources of phenolic compounds and natural antioxidants.

Influences of grape seed substitution on the bioactive and sensory properties of brewed coffee

In this research, ground coffee beans were replaced with grape seed powder in different proportions. Thus, it was aimed to benefit from the health benefits of grape seeds and develop a new coffee formulation that is functional, low in caffeine and has a different taste and odor. For this purpose, the moisture, ash and crude fiber contents, antioxidant activity and total phenolic compounds of Besni karası (Vitis vinifera L.) grape seeds were examined. Grape seeds were ground and included in the coffee formulation in different proportions (0, 25, 40, 55%) with the same particle size. Physicochemical, bioactive and sensory properties of the produced coffee grounds were examined. As a result of the analyses, as the grape seed powder concentration increased in the coffee composition, the acidity decreased (p<0.05) and the antioxidant activity and total phenolic compounds increased (p<0.05). The brightness (L*) of the samples increased depending on the grape seed powder composition and usage rate. As a result of the sensory analysis, it was determined that the samples with 25% grape seed powder added received the closest score to the control group, and the samples with 40-55% grape seed powder had the similar scores with the control group in terms of roughness. In our study, the nutritional composition of grape seeds, which are food waste in the industry, has been revealed that it can be used as a substitute product in coffee and will contribute to sustainability.

Free-Radical Scavenging Activity and Total Phenolic Compounds of Red and Green Poinsettia Leaves (Euphorbia pulcherrima Willd.) from Lombok Island

Free-Radical Scavenging Activity and Total Phenolic Compounds of Red and Green Poinsettia Leaves (Euphorbia pulcherrima Willd.) from Lombok Island