Activity Of Phenolic Compounds Research Articles

Phytochemical Compounds, and Antioxidant, Anti-Hyperglycemic, and Anti-Inflammatory Activity of Microencapsulated Garambullo (Myrtillocactus geometrizans) Extract During In Vitro Digestion and Storage

Garambullo fruit (Myrtillocactus geometrizans) is a rich source of phytochemical compounds that exhibit antioxidant, anti-hyperglycemic, and anti-inflammatory activities, helping to prevent diseases associated with oxidative stress. The objective of this study was to evaluate phenolic compound (PC), betalain (BL), betaxanthin (BX), and betacyanin (BC) contents, and in vitro biological activities (antioxidant, anti-hyperglycemic, and anti-inflammatory) in microencapsulated garambullo extract during in vitro gastrointestinal digestion and storage. Microencapsulation was performed using spray drying. Arabic Gum (GA, 10% in feed solution) and soy protein isolate (SPI, 7% in feed solution) were used as wall materials. After in vitro digestion, the microcapsules (GA, SPI) exhibited higher bioaccessibility (p ≤ 0.05) of PC, BL, BX, and BC, and higher antioxidant activity (AA), compared to the non-encapsulated extract. Both microcapsules showed bioaccessibility in anti-hyperglycemic activity: α-amylase (GA: 90.58%, SPI: 84.73%), α-glucosidase (GA: 76.93%, SPI: 68.17%), and Dipeptidyl peptidase-4 (DPP-4) (GA: 52.81%, SPI: 53.03%); and in anti-inflammatory activity: cyclooxygenase-1 (COX-1) (GA: 78.14%, SPI: 77.90%) and cyclooxygenase-2 (COX-2) (GA: 82.77%, SPI: 84.99%). During storage, both microcapsules showed a similar trend with a significant decrease (p ≤ 0.05) in PC (GA: 39.29%, SPI: 39.34%), BL (GA: 21.17%, SPI: 21.62%), BX (GA: 23.89%, SPI: 23.45%), BC (GA: 19.55%, SPI: 19.84%), and AA (GA: 41.59%, SPI: 42.51%) after 60 days at 30 °C. Both microcapsules retained anti-hyperglycemic activity evaluated by the inhibitory activity of α-amylase (GA: 68.84%, SPI: 70.18%), α-glucosidase (GA: 59.93%, SPI: 58.69%), and DPP-4 (GA: 52.81%, SPI: 53.01%), and anti-inflammatory activity evaluated by the inhibitory activity of COX-1 (GA: 82.18%, SPI: 82.81%) and COX-2 (GA: 81.11%, SPI: 81.08%). Microencapsulation protected the phytochemical compounds and in vitro biological activities by allowing controlled release during in vitro digestion compared to the non-encapsulated extract. However, after 60 days storage at 30 °C, 60% of PC and AA, 80% of BL, BX, and BC, and 20–45% of the anti-hyperglycemic and anti-inflammatory activity were lost.

Inhibition of starch hydrolysis during in vitro co-digestion of pasta with phenolic compound-rich vegetable foods

The ability of phenolic compounds to inhibit amylolytic enzymes activities has been investigated, suggesting their possible role in type-2 diabetes management. However, these studies have been carried out with purified enzymes and synthetic substrates and are distant from simulating a real physiological situation. The objective of the present research was to evaluate the ability of phenolic-rich vegetable foods to inhibit starch hydrolysis during in vitro co-digestion with pasta resulting in a potential anti-diabetic effect and mimicking as closely as possible a real scenario. Some tested vegetable foods, such as capers, red-skinned onion, red radish, and olives, determined a decrease in starch hydrolysis by 21.5%–31.7% during in vitro co-digestion with pasta. The quali-quantitative phenolic profiles of in vitro co-digested samples were elucidated and selected standard compounds were tested for their ability to inhibit porcine pancreatic α-amylase and mammalian α-glucosidase. The inhibitory potential of these compounds, especially against α-glucosidase, explained the effect observed during co-digestion experiments. The most active phenolic compounds against α-glucosidase were quercetin-4’-O-glucoside, quercetin-3-O-rutinoside, luteolin-7-O-glucoside and quercetin-3-O-glucoside-4’-O-glucoside with IC50 values of 20.67, 52.23, 68.84 and 87.58 μmol/L, respectively. This is the first report suggesting that these compounds are potent inhibitors of mammalian α-glucosidase. This study indicates that consuming starchy foods (i.e., pasta) with phenolic-rich vegetable foods may result in an inhibition of starch digestion possibly reducing the post-prandial glucose levels.

Effect of Agitation and Temporary Immersion on Growth and Synthesis of Antibacterial Phenolic Compounds in Genus Drosera.

Sundews (Drosera sp.) are the source of biologically active secondary metabolites: phenolic acids, flavonoids, and 1,4-naphtoquinones. Because obtaining them from the natural environment is impossible (rare and endangered species), in this study modifications of traditional tissue cultures grown in solid medium (SM), such as agitated cultures (ACs) (cultures in liquid medium with rotary shaking) and temporary immersion bioreactors PlantformTM (TIB), were used for multiplication of four sundew species: Drosera peltata, Drosera indica, Drosera regia, and Drosera binata, with simultaneously effective synthesis of biologically active phenolic compounds. Each species cultivated on SM, AC, and TIB was tested for biomass accumulation, the content of total phenols and selected phenolic derivative concentrations (DAD-HPLC), the productivity on of phenolic compounds, as well as its antibacterial activity against two human pathogens: Staphylococcus aureus and Escherichia coli. The results showed that the type of culture should be selected for each species separately. Phytochemical analyses showed that the synthesis of secondary metabolites from the groups of phenolic acids, flavonoids, and 1,4-naphthoquinones can be increased by modifying the cultivation conditions. D. regia turned out to be the richest in phenolic compounds, including 1,4-naphtoquinones: plumbagin and ramentaceone. Extracts from D. indica and D. regia tissue showed strong antibacterial activity against both pathogens. It has also been shown that the growth conditions of sundews can modify the level of secondary metabolites, and thus, their biological activity.

Antioxidant Activity of the Medicinal Plant Urtica dioica L.: Extraction Optimization Using Response Surface Methodology and Protective Role in Red Blood Cells

Free radicals are highly reactive compounds that lead to the onset of a variety of serious health conditions, known as “oxidative stress”. Antioxidants, on the other hand, act as defense mechanisms to fight the accumulation of free radicals and maintain cell homeostasis. Urtica dioica L. is a medicinal plant with unique antioxidant properties, mainly attributable to the presence of polar phenolic compounds. This study aimed to optimize the combination of determinant factors toward the maximum extraction of antioxidants from U. dioica L. Furthermore, it investigated the protective role of the extract on red blood cells that were exposed to oxidative stress. The extraction optimization was performed using Response Surface Methodology and the in vitro antioxidant activity of the extract was determined with Folin–Ciocalteu, FRAP, and DPPH assays. Based on the results, the highest value of antioxidant activity and polar phenolic compounds was recorded using 34% (v/v) ethanol as a solvent in an ultrasonic process carried out at 42 °C for 87 min. In addition, UV–Vis spectrum of the extract revealed the presence of chlorophylls, carotenoids, and flavonoid glycosides. This study also provided insight into the in vitro protective effect of the plant extract on red blood cells morphology under oxidative stress conditions. The findings highlighted the good predictability of the extraction model and the potential role of the extract as an antioxidant product.

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.

Accurate & simple open-sourced no-code machine learning and CDFT predictive models for the antioxidant activity of phenols

Phenolic compounds (PC) are important antioxidant biomolecules for medicine and foods industries. The DDPH test is used for testing antioxidant capacity. A fully No-Code methodology is presented for building QSPR models for the anti-DPPH activity of 202 PC. Machine learning (ML) algorithms were used for dimensionality reduction (PCA, InfoGain, GainRatio, CfsSubset) and predictive model training (J48, RandomTree, JCHAID*). Conceptual Density Functional Theory (CDFT) descriptors are calculated at the GFN1-xTB and GFN2-xTB levels of theory and the resulting global reactivity descriptors are used to train the ML models. The obtained Decision Tree (DT) models all present over 85% accuracy and Substantial Agreement with Reality, both for the internal and external validation. All the developed models adhere to the OECD guidelines for regulatory QSPR developments and are discussed in a mechanistic context. This research presents a novel, simple and codeless methodology for developing highly precise predictive models for the anti-DPPH activity of PC, successfully bridging the gap between experimental chemistry, theoretical physical chemistry, and ML.

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.

Biochemical characterization of mulberry (Morus spp.) genotypes from the Türkiye (Hizan, Bitlis): A comprehensive analysis of fruit properties and bioactive compounds

AbstractThe present study was carried out to assess the fruit traits and phytochemical properties of 39 mulberry genotypes [Morus alba L. (16 white mulberry), Morus rubra L. (11 red mulberry), and Morus nigra L. (12 black mulberry)] selected in Bitlis province (Hizan) of Türkiye. Approximately, 1 kg fruit were hand‐harvested from each genotype. The fruit size, fruit color, pH, titratable acidity, soluble solids content (SSC), vitamin C, total phenolics, total flavonoids, antioxidant activity, and individual phenolic compounds were determined. The fruit weight varied between 1.80 and 5.84 g in black mulberry, 1.22 and 4.18 g in red mulberry, and 1.29 and 3.10 g in white mulberry. In white mulberry, SSC was determined to be between 19.00% and 38.86%, and in black and red mulberry it was between 11.86% and 21.90% and 12.60% and 18.90%, respectively. The titratable acidity rate, which varied depending on the species, was lower in white mulberry, but the highest acidity rate was recorded in red mulberry. Vitamin C was determined as 33.13 mg 100 g−1 in red mulberry, 24.10 mg 100 g−1 in black mulberry, and 14.03 mg 100 g−1 in white mulberry. Total phenolics in mulberries varied depending on the species, and the red mulberry fruit contained higher phenolic substances, followed by black and white mulberries. The total flavonoids varied between 0.27 and 7.83 g QE kg−1, whereas the flavonoids varied depending on the species and genotype. The highest values in terms of bioactive compounds were recorded in fruits of the 13HZN23 and 37 genotypes. Black and red mulberry fruit were found to have higher levels of individual phenolic content than the white mulberrry fruit.

SYNERGISTIC EFFECT OF HERBAL TEA SAMPLES WITH CIPROFLOXACIN AGAINST MRSA AND THEIR ANTIOXIDANT ACTIVITIES

OBJECTIVE: Sambucus nigra L. (elderberry), Salvia sclarea L. (clary sage), Rosmarinus officinalis L. (rosemary), and Coriandrum sativum L. (coriander) are all consumed as flavoring agents for food and are well-known in traditional medicine for the treating various diseases worldwide. These herbs are also commonly used for microbial infections, especially to relieve cough, fever, and cold symptoms. This study aims to screen and compare the content of total phenols and antioxidant activity potential of three different extracts from each commercial sample of S. nigra, S. sclarea, R. officinalis and C. sativum from Türkiye. We also investigated the (Minimum Inhibitory Concentration (MIC) values against Staphylococcus aureus ATCC 29213 (methicillin-susceptible, MSSA) and Staphylococcus aureus ATCC 43300 (methicillin-resistant, MRSA) and the synergistic activity with an antibiotic, ciprofloxacin, by checkerboard assay. MATERIAL AND METHODS: The fruits of S. nigra and C. sativum, the aerial parts of S. sclarea, and the leaves of R. officinalis were purchased from a trading company that marketed them as herbal tea in Türkiye. This study investigated the total phenolic content and antioxidant potential of extracts from commercial samples. We also determined the synergistic effect of herbal tea samples with ciprofloxacin against methicillin-resistant Staphylococcus aureus (MRSA). RESULTS: R. officinalis (rosemary) and Salvia sclarea (clary sage) extracts showed high phenolic content and antioxidant activity, whereas it was determined that C.sativum (coriander) and S. nigra (elderberry) extracts exhibited lower antioxidant activity and low phenolic compounds. Moreover, ciprofloxacin in combination with the ethanolic extract of S. sclarea showed additive antibacterial activity against S. aureus ATCC 43300. CONCLUSIONS: We conclude that herbal tea prepared from commercial R. officinalis (rosemary) and S.sclarea (clary sage) samples can support the antioxidant activity with high phenolic content and that ciprofloxacin combined with the ethanolic extract of clary sage showed additive antibacterial activity against methicillin-resistant S. aureus ATCC 43300. Further studies are needed to understand the mechanism of additive action in detail.

Effect of solid-state fermentation of Brewer's spent grain on digestibility and digestive function of european seabass (Dicentrarchus labrax) juveniles

This study assessed the effects of dietary inclusion of solid-state fermented (SSF) brewer’s spent grain (BSG) with Aspergillus ibericus on nutrient and energy digestibility, digestive enzyme activity, and intestinal histomorphology of juvenile European seabass (Dicentrarchus labrax). Five diets (18 % crude lipids and 45 % crude protein) were formulated, including a control diet (without BSG), two diets with 10 % and 20 % unfermented BSG (10BSG and 20BSG), and two other diets with 10 % and 20 % fermented BSG (10BSG-SSF and 20BSG-SSF). SSF affected the BSG's nutritional composition, including a 21 % increase in protein content and reductions in lipid (49 %), cellulose (30 %), hemicellulose (34 %), and lignin (7.3 %) content. Antioxidant activity and total phenolic compounds were minimal before SSF but significantly increased after SSF. Dietary incorporation of 20 % BSG-SSF increased the digestibility of dry matter (p<0.01), protein (p=0.03), isoleucine (p=0.03), glutamate (p=0.02), lipids (p=0.04) and energy (p=0.04) compared to the 20BSG diet. Moreover, SSF also modulated digestive enzyme activity, reducing total protease (p=0.03) and trypsin (p=0.01) activities in fish fed the 10BSG-SSF diet compared to the control diet. Fish fed the 20BSG diet showed changes in intestinal histomorphology compared to those fed the control diet, and SSF of BSG appeared to mitigate these effects.Overall, these results indicate that SSF is a promising technique for enhancing the nutritional quality of low-value agro-industrial by-products, such as BSG, increasing their potential use as feed ingredients and contributing to reducing the climate and environmental footprint of aquaculture production.

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.