Amount Of Total Phenolic Content Research Articles

HASS AVOKADO YAPRAĞI: MİKRODALGA DESTEKLİ EKSTRAKSİYON PARAMETRELERİ, FENOLİK BİLEŞİKLER, ANTİOKSİDAN VE ANTİDİYABETİK AKTİVİTELERİN OPTİMİZASYONU

Avocado leaves, typically considered as pruning residues, possess a significant amount of bioactive compounds. This research aimed to optimize the extraction of phenolic compounds from Hass avocado leaves using microwave-assisted extraction (MAE) and response surface method (RSM). The extraction yield and total phenolic content (TPC) were maximized by determining the optimal process conditions, which were found to be 47°C for 5 minutes and a solid/solvent ratio of 1.13 g dry leaf/100 mL, respectively. The predicted values of all models were found to be statistically significant (p <0.001). The aqueous extracts' antidiabetic and antioxidant activities were 64.59% and 235.6 mg TE/100 g, respectively. The amount of TPC was 591.76 μg GAE/g extract, and chlorogenic acid was the main phenolic component. These results indicated that MAE proved efficient with low energy consumption, yielding phenolic-rich avocado leaf extracts, which possess high antioxidant and antidiabetic activities.

HASS AVOKADO YAPRAĞI: MİKRODALGA DESTEKLİ EKSTRAKSİYON PARAMETRELERİ, FENOLİK BİLEŞİKLER, ANTİOKSİDAN VE ANTİDİYABETİK AKTİVİTELERİN OPTİMİZASYONU

Avocado leaves, typically considered as pruning residues, possess a significant amount of bioactive compounds. This research aimed to optimize the extraction of phenolic compounds from Hass avocado leaves using microwave-assisted extraction (MAE) and response surface method (RSM). The extraction yield and total phenolic content (TPC) were maximized by determining the optimal process conditions, which were found to be 47°C for 5 minutes and a solid/solvent ratio of 1.13 g dry leaf/100 mL, respectively. The predicted values of all models were found to be statistically significant (p <0.001). The aqueous extracts' antidiabetic and antioxidant activities were 64.59% and 235.6 mg TE/100 g, respectively. The amount of TPC was 591.76 μg GAE/g extract, and chlorogenic acid was the main phenolic component. These results indicated that MAE proved efficient with low energy consumption, yielding phenolic-rich avocado leaf extracts, which possess high antioxidant and antidiabetic activities.

Assessing the quality of bee honey on the basis of melissopalynology as well as chemical analysis.

Melissopalynological and chemical analysis of honey provide us useful and valuable information about the botanical and geographical origin of honey. The data in question is very important for authentication as well as for testing the quality of honey, so this is considered the main method in honey regulation here, we have used chemical analysis and melissopalynology to evaluate different honey samples from two main Iranian hubs of honey. Sampling was carried out on two important poles in Iran's honey production, the central Alborz region, and the mountainous Zagros ecosystems in the years 2020 to 2021. Therefore, 52 samples from Alborz (Northern Iran), as well as 42 samples from the Zagrosian ecosystems (western Iran) belonging to different ecological habitats, were collected. In addition, samples were taken at 7 altitudes from 0 to 3500 m a.s.l. Furthermore, in this study, various chemical analyses such as the effect of antioxidant activity, the amount of total phenolic content, pH, and moisture content of honey samples were evaluated. Our results showed that all honey samples were classified as polyfloral honey. Based on our findings, 57 honey samples (61%) contained the standard amount of pollen. A total of 42 plant families and 55 genera were identified in the studied samples, with the highest presence of Asteraceae, Fabaceae, Rosaceae, Apocynaceae, and Apiaceae. Finally, an antioxidant activity ratio of 19% to 98%, total phenolic content from 0.08 to 0.51 ppm, pH from 1.90 to 5.21, and moisture content from 13% to 18.40%.

Phytochemical-Mediated Biosynthesis of Silver Nanoparticles from Strobilanthes glutinosus: Exploring Biological Applications.

The application of green synthesis for silver nanoparticles in nanomedicine has experienced significant growth. Strobilanthes glutinosus, a plant primarily located in the Himalayas, remains largely unexplored. Considering the biomedical value of S. glutinosus, phytochemicals from this plant were used for the biosynthesis of silver nanoparticles. Silver nanoparticles were synthesized from aqueous extract of root and leaves of Strobilanthes glutinosus. The synthesized silver nanoparticles were characterized using UV-Vis spectrophotometry, Fourier-transform infrared spectroscopy, transmission electron microscopy, and X-ray diffraction. Total phenolic and flavonoid contents of plants were determined and compared with nanoparticles. The biomedical efficacy of plant extracts and silver nanoparticles was assessed using antioxidant and antibacterial assays. The UV-Vis spectra of leaf- and root-extract-mediated AgNPs showed characteristic peaks at 428 nm and 429 nm, respectively. TEM images revealed the polycrystalline and spherical shapes of leaf- and root-extract-mediated AgNPs with size ranges of 15-60 nm and 20-52 nm, respectively. FTIR findings shown the involvement of phytochemicals of root and leaf extracts in the reduction of silver ions into silver nanoparticles. The crystalline face-centered cubic structure of nanoparticles is depicted by the XRD spectra of leaf and root AgNPs. The plant has an ample amount of total phenolic content (TPC) and total flavonoid content (TFC), which enhance the scavenging activity of plant samples and their respective AgNPs. Leaf and root AgNPs have also shown good antibacterial activity, which may enhance the medicinal value of AgNPs.

Antioxidant Properties Mediate Nephroprotective and Hepatoprotective Activity of Essential Oil and Hydro-Alcoholic Extract of the High-Altitude Plant Skimmia anquetilia.

There are many high-altitude plants such as Skimmia anquetilia that are unexplored for their possible medicinal values. The present study was conducted to examine the antioxidant activities of Skimmia anquetilia (SA) using in vitro and in vivo models. The SA hydro-alcoholic extracts were investigated using LC-MS for their chemical constituents. The essential oil and hydro-alcoholic extracts of SA were evaluated for pharmacological properties. The antioxidant properties were evaluated using in vitro DPPH, reducing power, cupric reducing antioxidant power, and metal chelating assays. The anti-hemolytic activity was carried out using a human blood sample. The in vivo antioxidant activities were evaluated using CCL4-induced hepatotoxicity and nephrotoxicity assay. The in vivo evaluation included histopathological examination, tissue biochemical evaluation such as the kidney function test, catalase activity, reduced glutathione activity, and lipid peroxidation estimation. The phytochemical investigation showed that the hydro-alcoholic extract contains multiple important active constituents such as L-carnosine, acacetin, linoleic acid, leucylleucyl tyrosine, esculin sesquihydrate, etc., similar to the components of SA essential oil reported in a previous study. The high amount of total phenolic content (TPC) and total flavonoid content (TFC) reflect (p < 0.001) a high level of reducing power, cupric reducing, and metal chelating properties. This significantly (p < 0.001) inhibited enlargement of the liver, with a significant reduction in ALT (p < 0.01) and AST (p < 0.001). Highly significant improvement in the functioning of the kidney was noted using the blood urea and creatinine (p < 0.001) levels. Tissue-based activities showed a major rise in catalase, reduced glutathione, and reduced lipid peroxidation activities. We conclude from this study that the occurrence of a high quantity of flavonoid and phenolic contents had strong antioxidant properties, leading to hepatoprotective and nephroprotective activity. Further active constituent-specific activities should be evaluated.

Fermentation Characteristics and Aromatic Profiles of Plum Wines Produced with Hanseniaspora thailandica Zal1 and Common Wine Yeasts.

Plum has long been cultivated in northern Thailand and evolved into products having long shelf lives. In this study, plum processing was analyzed by comparing the production of plum wine using three types of yeast, Saccharomyces cerevisiae var. burgundy, Hanseniaspora thailandica Zal1, and S. cerevisiae Lalvin EC1118. EC1118 exhibited the highest alcohol content (9.31%), similar to that of burgundy (9.21%), and H. thailandica Zal1 had the lowest alcohol content (8.07%) after 14 days of fermentation. Plum wine fermented by S. cerevisiae var. burgundy had the highest total phenolic (TP) content and antioxidant activity of 469.84 ± 6.95 mg GAE/L and 304.36 ± 6.24 µg TE/g, respectively, similar to that fermented by EC1118 (418.27 ± 3.40 mg GAE/L 288.2 ± 7.9 µg TE/g). H. thailandica Zal1 exhibited the least amount of TP content and antioxidant activity; however, the volatility produced by H. thailandica Zal1 resulted in a plum wine with a distinct aroma.

Lipid profile, volatile compounds and oxidative stability during the storage of Moroccan Opuntia ficus-indica seed oil

The fatty acids, sterol, tocopherol and volatile compositions of Moroccan cold-pressed cactus (Opuntia ficus-indica) seed oil were studied. The most abundant fatty acid, tocopherol and sterol were linoleic acid (60.6%), γ-tocopherol (533 mg/kg) and β-sitosterol (6075 mg/kg), respectively. In this study, 23 volatile compounds were identified with perceivable odor attributes for 14 compounds. The oxidative quality of cactus seed oil was monitored over 4 weeks at 50 °C. Increases in PV, K232 and FFA were detected during the first two weeks as well as a decrease in the induction time; whereas no change was reported for the K270 values. The amount of total phenolic content increased until it reached 0.3 mg/kg and then decreased by the end of the storage period; while tocopherols started to decrease after the first week. The fat-free residue extracts showed a very strong effect to reduce the oxidation of linoleic acid. Consequently, the extracts were significantly more effective to bleach β-carotene in the β-carotene-linoleic acid assay in comparison with the control.

Improving Characteristics of Frozen Yogurt enriched with loquat leaves extract

Frozen yogurt is a fermented frozen dairy dessert that blends the physical qualities of ice cream with the sensory and nutritional benefits of fermented milk items. In this study, the formulation of frozen yogurt was enriched with 1% loquat leaves extracted using 30, 70 and 90% ethanol. The final product was evaluated for physical characteristics (pH, total acidity, melting rate and, color), total phenolic content, microbiological analysis, and sensory evaluation. The obtained results illustrated that; 90% leaves extract has the highest flavonoids content (1.023 mg QE/g). The major phenolic compound was the pyrogallol was observed with 70% ethanol extract. The results showed that, all supplemented frozen yoghurt samples were effective against all tested microbial strains at the level of all loquat extracts. The lowest MIC values observed with the samples contained 30% ethanol extract loquat at 5.0 μg/μl for Staphylococcus aureus and Escherichia coli. Data also indicated that, the control sample recorded the highest pH value (4.67) and was the fastest in melting. Additionally, the a* values of frozen yogurt with 90% ethanol extract were lower, meanwhile b* values were higher. The same samples had a significant higher amount of total phenolic content by 3.04 times compared with the control sample. The control frozen yogurt registered the highest value of total plate count (30x102cfu/g). The highest score of texture was 9.0 and 8.95 for frozen yogurt enriched at the level of 90 and 70% ethanol extracts .

Evaluation of Antiproliferative, Antimicrobial, Antioxidant, Antidiabetic and Phytochemical Analysis of Anogeissus dhofarica A. J. Scott

In the current study, methanol (ADAM) extracts and their fractions, including chloroform (ADAC), ethyl acetate (ADAE), n-hexane (ADAH), and aqueous (ADAA) fractions, were prepared from aerial parts of Anogeissus dhofarica and evaluated for phytochemical assessment, high-resolution electrospray ionization mass spectrometry (HR-ESI-MS) analysis, and in vitro bioassays. The qualitative analysis determined that, except alkaloids, all the representative groups were found to be present in the analyzed samples. Samples under quantitative study displayed the highest amount of total phenolic contents in the ADAE fraction, while total flavonoid contents were highest in the ADAM extract. The ADAM extract was subjected to HR-ESI-MS to identify the chemical constituents that presented twenty-two bioactive ingredients, outlined for the first time from A. dhofarica, mainly contributed by sub-class flavanones. In the case of antimicrobial activity, the ADAE extract revealed an effective zone of inhibition (ZOI) against the Gram-positive bacterial strain (Staphylococcus aureus) with an MIC value of 0.78 ± 0.3 mg/mL, while the ADAA extract exhibited higher ZOI (34 ± 0.12 mm) against the fungal strain Candida kruzei with an MIC of 0.78 mg/mL. In the DPPH (2,2-diphenyl-1-picrylhydrazyl) analysis, the ADAE extract exhibited a maximum scavenging potential with an IC50 of 9.8 ± 1.2 μg/mL, succeeded by the ADAM extract with an IC50 of 17.4 ± 0.4 μg/mL free radical scavenging capability. In the antidiabetic assessment, the ADAE extract was the most effective, with an IC50 of 6.40 ± 0.1 μg/mL, while the same extract demonstrated prominent activity with 30.8% viability and an IC50 of 6.2 ± 0.3 μg/mL against breast cancer cell lines. The brine shrimp lethality assay demonstrated a correlation with the in vitro cytotoxicity assay, showing the ADAE extract as the most active, with a 70% mortality rate and an LC50 of 300.1 μg/mL. In conclusion, all the tested samples, especially the ADAE and ADAM extracts, have significant capabilities for the investigated activities that could be due to the presence of the bioactive compounds.

Study on phenolic content, flavonoid content, and antioxidant capacity of extracts from Lansium parasiticum (Osbeck)

&lt;p&gt;&lt;em&gt;Lansium parasiticum&lt;/em&gt; &lt;em&gt;(Osbeck)&lt;/em&gt; or its synonym &lt;em&gt;Epicharis parasitica&lt;/em&gt; is from &lt;em&gt;the Meliaceae family and has traditionally been used for various&lt;/em&gt; medical applications. This study aimed to determine the total phenolic content, total flavonoid content, and antioxidant activity of different duku extracts. A total of four different solvents, 50% ethanol, 100% aqueous, 100% acetone, and 100% chloroform, were used to extract duku flesh. The total phenolic and flavonoid content was determined using the Folin-Ciocaltealuminumminium chloride colorimetric method. The DPPH and ABTS method evaluated the antioxidant activity. The result showed that 50% ethanol presented the highest extraction yield, 10.81% ± 0.004. It is also revealed that aqueous extract exhibited the highest amount of total phenolic content of 152.910 mg GAE/100 g ± 22.143, total flavonoid content of 1669.723 ± 370.091 mg QE/100 g, and antioxidant activity DPPH of 68.51 % ± 2.730 and ABTS of 6.063 U/ml ± 0.721 compared to other extracts. The correlation between total phenolic content and ABTS (r = 0.719, p = 0.029) showed a statistically significant result. Therefore, the extracts of this fruit have promising potential as cheap sources of future natural antioxidant agents in the food industry. Researchers will further these results for future in-vitro or in-vivo biological studies.&lt;/p&gt;

Effect of different extraction methods on saffron antioxidant activity, total phenolic and crocin contents and the protective effect of saffron extract on the oxidative stability of common vegetable oils

Saffron consists of bioactive compounds with health-promoting properties and is mainly used in medicine, flavoring and coloring. In this study, we aimed to investigate the effect of extraction methods on the antioxidant activity of saffron (Crocus sativus L.) extracts (SE) and to evaluate the antioxidant performance of SE in vegetable oils. Saffron stigmas were extracted in water, ethanol, methanol, and their combinations using maceration extraction (ME), ultrasonic-assisted extraction (UAE), microwave-assisted extraction (MAE), and the combination of UAE with MAE. The results showed that the sample extracted by methanol/water (50:50) using the combination of UAE with MAE methods had the highest amount of total phenolic content (31.56 mg/g GAE) and antioxidant activity (83.24% inhibition). The extract with the highest antioxidant activity was freeze-dried before incorporation into oil samples. Freeze-dried SE contained trans-crocin-4 and trans-crocin-3 (most abundant constituents), kaempferol, and picrocrocin. Moreover, the addition of SE at 1000 ppm resulted in a significant increase in the oxidative stability of canola (CAO), sunflower (SO), and corn oil (COO).

Optimization of Drying Parameters for Total Phenolic Content of Papaya Using Response Surface Methodology.

An optimum condition of the drying process can minimize nutrient losses and maximize the shelf life of food products. Thus, this study is aimed at developing an optimized system for the process conditions to determine the total phenolic content (TPC) of oven-dried papaya slices. The response surface method and central composite design were used to design the experiment, and it was found that the drying conditions had a significant impact on the total phenolic content of papaya slices. TPC was determined in relation to their interactions with the independent variables that include time, temperature, sample thickness, and stage of ripeness. The optimum drying conditions are those with the maximum content of TPC. In order to fit the experimental data, a quadratic polynomial model is created for the output variable, and an analysis of variance is carried out to determine whether or not the model is compatible to determine the optimal drying conditions. Time (10 h), temperature (62.02°C), thickness (9.75 mm) and stages (ripe) were found to be the optimal drying conditions. It was found that temperature had more effect on the amount of TPC than other factors. The numerical findings showed a good agreement with experimental data, with R 2 = 0.9237. It is hoped that the findings will make a contribution to the process of drying food.

Variability in Phenolic Compounds, DPPH Scavenging Activity, and Essential Oil Profile of Pulicaria gnaphaloides (Vent.) Boiss. Populations: An Opportunity for Industrial Products

Intra-species diversity is a feature of plant responses to different ecological conditions of the habitat. Due to the lack of reports on the Pulicaria gnaphalodes chemotypes in the literature, in this work, five populations (Mayduk, Koohpayeh, Dalfard, Sarcheshmeh, and Khabr) were evaluated in terms of phenolic compounds, 2,2-diphenyl-1--picrylhydrazyl (DPPH) scavenging activity, and essential oil (EO) quality and quantity in Iran based on a completely randomized design (CRD) in 2018. The results showed EO content ranged from 0.30% to 0.61% (w/w) and DPPH scavenging activity was obtained in a range of 37.1-70.7%. The P. gnaphalodes populations represented different amounts of total phenolic content (5.19-6.48 mg garlic acid g-1 DW) and total flavonoid content (3.08-3.79 mg rutin g-1 DW). Gas chromatography/mass spectrometry (GC/MS) analysis represented that the main EO profile of P. gnophalodes populations were 1,8-cineole (11.80-23.98%), terpinen-4-ol (4.84-20.29%), α-terpineol (7.94-11.46%), geraniol (1.61-7.51%), and cedr-8(15)-en-9-α-ol (2.52-11.05%), which were mainly oxygenated monoterpenes. Different groups of populations were revealed via principal component analysis (PCA) and agglomerative hierarchical clustering (AHC), with Khabr being notably different from the others. Heat map analysis revealed that EO compounds, especially geraniol, cedr-8(15)-en-9-α-ol, and terpinen-4-ol possessed higher variability than other phytochemical variables. The findings are beneficial in determining the preferred chemotype for pharmacological and therapeutic purposes based on phenolic content and EO profile.

Evaluation of antioxidant capacity and phytochemical investigation of eleven Clusiaceae members from Western Ghats, India

Plants of family Clusiaceae are growing in semi-evergreen to evergreen, moist, tropical and lower montane forest mainly native to tropical regions, except Hypericum and Triadenum. Clusiaceae are known for producing a wide range of phytochemicals like isoprenylated xanthones, biflavonoids and anthraquinones. In the present work, water and methanol extracts of the stem and leaves of various species were studied for their total phenolics, flavonoids and antioxidant properties. Phytochemical studies of different species extracts were observed that, species studied having very abundant in phenolics, flavonoids and antioxidants. This study revealed that methanol allowing higher recovery of phytochemicals than water extracts, whereas leaves of all species contained higher amount of total phenolic content (TPC), total flavonoid content (TFC) and antioxidant compounds than stem. In water and methanol extracts, the highest TPC was observed in stem of Calophyllum apetalum (17.48 mg/g) while the lowest TPC in leaves of Garcinia gummigutta (7.08 mg/g) on other hand, TFC was highest in Mammea suriga stem (8.46 mg/g) with lowest content in Calophyllum inophyllum stem (3.12 mg/g). The present investigation is the first comprehensive report on Clusiaceae species with respect to phytochemicals and antioxidants study from stem and leaves by using water and methanol as solvents. Our findings from this investigation are of considerable interest from pharmaceutical point of view and to provide suitable, sustainable and alternative source of phytochemicals and antioxidants.

Preparation, physical properties, and evaluation of antioxidant capacity of aqueous grape extract loaded in chitosan-TPP nanoparticles.

Grape extract is reportedly rich in phenolic compounds that possess strong antioxidant activities. Encapsulation of such extracts in nanoparticles (NPs) is an effective way to preserve various food products. In the present study, grapes were first extracted, and the amount of total phenolic content and different types of phenolic acids was determined. The extracts at different chitosan/extract weight ratios (1:0.25, 1:0.5, 1:0.75, and 1:1) were then encapsulated in chitosan nanoparticles (NPs) using the ionic gelation method. The extract‐loaded chitosan nanoparticles were characterized by their physicochemical properties using the dynamic light scattering (DLS) technique, chemical properties using Fourier‐transform infrared (FTIR) spectroscopy, and X‐ray powder diffraction technique (XRD), the morphological properties using scanning electron microscopy (SEM), and the antioxidant activity using the 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH) test. The encapsulation efficiency (EE) and loading capacity (LC) were also assessed. Our findings showed that the free radical inhibition effect of NPs significantly increased with an increase in extract concentration. Chitosan NPs presented acceptable encapsulation efficiency and loading capacity (LC), and the encapsulation process enhanced the antioxidant activity of the free grape extracts. At the weight ratio of 1:0.5, the particle size and zeta potential of the NPs were 177.5 ± 2.12 nm and 32.95 ± 0.49 mV, respectively. FTIR and XRD analyses verified the credibility of the encapsulated grape extract in chitosan NPs. These NPs can be an efficient way to increase the shelf‐life of food products.

Clove Polyphenolic Compounds Improve the Microbiological Status, Lipid Stability, and Sensory Attributes of Beef Burgers during Cold Storage.

This study investigated the phenolic composition of clove powder extract (CPE), determined by high-pressure liquid chromatography, as well as the effect of the clove powder (CP) concentration (0, 2, 4, and 6%) on the quality of beef burgers during 21 days of cold storage at 4 °C. The CPE contained a high amount of total phenolic content (455.8 mg Gallic acid equivalent/g) and total flavonoid content (100.4 mg catechin equivalent/g), and it exhibited high DPPH antioxidant scavenging activity (83.9%). Gallic acid, catechol, and protocatechuic acid were the highest phenolic acids (762.6, 635.8, and 544.9 mg/100 g, respectively), and quercetin and catechin were the highest flavonoid acids (1703.1 and 1065.1 mg/100 g, respectively). Additionally, the CPE inhibited the growth of both Gram-positive and Gram-negative bacteria effectively at 100 μg/disc. The addition of the CP had no discernible influence on the pH of the meat patties. The addition of CP at 4 and 6% increased the phenolic content and antioxidant activity of the beef patties, which consequently resulted in reduced lipid oxidation and microbial spoilage throughout the storage period. Furthermore, the CP significantly (p ≤ 0.05) improved the beef burger cooking characteristics (cooking yield, fat retention, moisture retention, and shrinkage). Additionally, the sensory acceptability was higher (p ≤ 0.05) for the burgers that contained 2% and 4% CP compared with the other treatments. In conclusion, the bioactive compounds in CP can extend the shelf life and improve the safety of beef burgers.

Variety difference in physico-chemical, cooking, textural, pasting and phytochemical properties of pigmented rice

Three different varieties of pigmented rice namely Chakhao Amuba (Black), Chakhao Angangba (Red), Chakhao Poreiton (Purple) and a non-pigmented Chakhao Angouba (White) rice grown in Manipur, India were investigated for their physicochemical, phytochemical, cooking, textural and pasting properties. Thousands kernel weight, bulk density and length/breadth ratio for all varieties varied in the range of 16.69 to 21.17g, 0.59 to 0.65g/mL and 2.87 to 3.25, respectively. All pigmented rice showed significant amount of total phenolic content, flavonoid content and antioxidant activities. Black rice showed the highest phenolic content (12.70 mg GAE/g), Red rice showed highest flavonoid content (6.12 mg catechin/g) and DPPH % inhibition (92.62 %). Highest anthocyanin content was observed in the black rice variety (9.13 mg Cyanidin-3-glucoside/g). Cooking time was found highest (31.33 min) in Purple rice which can be correlated with the amylose content. Maximum amylose content was recorded in purple rice (6.44g/100g). Water uptake ratio was found in the range of 2.03 to 2.71. Highest amylose content rice (Purple rice) has the highest hardness value (173.18 N) which is positively correlated with the amylose content. The colour values were reduced after cooking of rice which may be due to degradation in monomeric anthocyanins due to heat treatment. Red rice showed the highest pasting temperature, peak, hold and final viscosity compared to other rice varieties.

Biochemical Characterization of Six Traditional Olive Cultivars: A Comparative Study

Olives are an essential ingredient in Turkish food culture. Turkey has grown to become one of the top five producers of olives and olive oils in the world. Olive trees in general are found in the coastal parts of the country. The fruits of six traditional cultivars of olive (Gemlik, Domat, Memecik, Ayvalik, Cilli, and Adana Topagi), grown in Adana, were characterized based on their fruit skin color, the amount of chlorophylls, fatty acids, antioxidant activity, and total phenolic compounds, as well as volatile compounds. The international cultivar Manzanilla, grown in the same orchards as the traditional cultivars, was also included in the study to make a comparison. Compared to the Manzanilla cultivar, Memecik showed the highest amount of total phenolic content and antioxidant activity with the highest level of lightness, blueness/yellowness, and color intensity. Ayvalik presented the highest level of greenness/redness. Although the highest fruit lightness and darkness were found in the Cilli cultivar, with the highest amount of chlorophyll a (2.63 mgL−1), there was more chlorophyll b in Adana Topagi fruits (3.34 mgL−1). The highest percentage of fatty acids was found in the Gemlik cultivar of 66.81%, among which oleic acid was the major component. The total aldehydes ranged between 33.43% and 50.60%. Compared to Manzanilla and the traditional cultivars, the Domat cultivar had the highest amount of hexanal of 44.42%. Adana Topagi had the highest amount of alcohols (61.34%) and acids (1.31%). Memecik registered the highest amount of ketones (17.86%) and terpenes (20.34%). Among all cultivars, Manzanilla displayed the highest amount of esters (2.30%). In this study, traditional cultivars were found to be the richest in health-promoting chemicals. Furthermore, a significant variability among the cultivars was revealed, implying that metabolic fingerprinting approaches could be used to differentiate cultivars once more research into the effects of the growing conditions and environmental factors on the chemical profiles of each cultivar is carried out.

Determination of Caffeine, Total Phenol, and Heavy Metals Content in Green and Black Tea Collected From Gilan Province, Iran by spectroscopic method

Background: Because of its stimulating and valuable effects, tea is the most commonly used beverage in the world after water. These effects are due to caffeine and phenolic compounds in tea. Also, most of the tea in Iran is planted in Gilan Province. However, food pollution from heavy metals is one of the most important problems.&#x0D; Objectives: In this research, we measured the total phenolic content, caffeine, lead, cadmium, and chromium in green and black tea cultivated in Gilan Province.&#x0D; Methods: Ten samples of green and black tea were purchased from different regions of Gilan Province. Methanol and dichloromethane extracts were prepared. Total phenol and caffeine were detected by spectroscopy. Quantification of heavy metals was done by digestion methods and examined by atomic absorption spectrophotometer.&#x0D; Results: The Mesn±SD amounts of total phenolic content, caffeine, lead, cadmium, and chromium in green tea from all regions comprised 27.13±1.54%, 3.20±0.01%, 0.81±0.66 ppm, 1.54±1.39 ppm, and 0.28±0.20 ppm, respectively, and these amounts in black tea were 14.90±1.53%, 3.20±0.05%, 1.00±0.79 ppm, 1.65±0.93 ppm, and 0.24±0.15 ppm, respectively.&#x0D; Conclusion: The content of total phenol and lead in tea was different in various regions of Gilan Province. Green tea contains more phenolic compounds than black tea, but the caffeine in green and black tea is almost equal. The amounts of cadmium and chromium in some Gilan Province areas are higher than the standard level, which needs to be investigated.

Impact of chitosan embedded with postbiotics from Pediococcus acidilactici against emerging foodborne pathogens in vacuum-packaged frankfurters during refrigerated storage

The objective of the study was to carry out characterization of postbiotics from Pediococcus acidilactici and to assess their efficacy (50% and 100%) in combination with chitosan (0.5 and 1%) against Escherichia coli O157:H7, Salmonella Typhimurium, Listeria monocytogenes on frankfurters during refrigerated storage for 35 days. High amounts of total phenolic content (1708.15 ± 93.28 mg GAE/L) and carboxylic acids, which comprised 74.89% of the total volatiles, were found in the postbiotics. On day 0, the postbiotic-chitosan combinations decreased the E. coli O157:H7, L. monocytogenes and S. Typhimurium counts ranging from 1.58 to 3.21 log10 compared to the control in frankfurters (P < 0.05). Total viable count and number of lactic acid bacteria were effectively reduced in all treatment groups (P < 0.05), and postbiotic and chitosan treatments did not cause any changes in pH and color of the frankfurters. In conclusion, postbiotic-chitosan combinations can be used to reduce the risks that might be associated with E. coli O157:H7, L. monocytogenes, and S. Typhimurium in frankfurters.