Amount Of Flavonoids Research Articles

Change of Flavonoid Content in Wheatgrass in a Historic Collection of Wheat Cultivars.

Wheatgrass is recognized for its nutritional and medicinal properties, partly attributed to its flavonoid content. The objective of this study was to assess the flavonoid content and antioxidant properties of wheatgrass obtained from a wide range of 145 wheat cultivars, which included Chinese landraces (CL), modern Chinese cultivars (MCC), and introduced modern cultivars (IMC). The flavonoids were extracted using a solution of 80% methanol, and their content was evaluated using ultra-high-performance liquid chromatography-mass spectrometry (UHPLC-MS). The results revealed the assessed cultivars showed significant variation in their total flavonoid content (TFC), with MCCs generally having higher amounts compared to CLs. PCA analysis demonstrated clear variations in flavonoid profiles between different cultivar groups, emphasizing the evolutionary inconsistencies in wheat breeding. The antioxidant assays, ABTS, DPPH, and FRAP, exhibited robust abilities for eliminating radicals, which were found to be directly associated with the amounts of flavonoids. In addition, this study investigated the correlation between the content of flavonoids and the ability to resist powdery mildew in a collection of mutated wheat plants. Mutants exhibiting heightened flavonoid accumulation demonstrated a decreased severity of powdery mildew, suggesting that flavonoids play a protective role against fungal infections. The results highlight the potential of wheatgrass as a valuable source of flavonoids that have antioxidant and protective effects. This potential is influenced by the genetic diversity and breeding history of wheatgrass. Gaining insight into these connections can guide future wheat breeding endeavors aimed at improving nutritional value and in strengthening disease resistance. The current finding provides critical information for developing wheatgrass with high flavonoid content and antioxidant activity.

Flavonoids and their relationship with the physiological quality of seeds from different soybean genotypes

Flavonoids are compounds that result from the secondary metabolism of plants and play a crucial role in plant development and mitigating biotic and abiotic stresses. The highest levels of flavonoids are found in legumes such as soybean. Breeding programs aim to increase desirable traits, such as higher flavonoid contents and vigorous seeds. Soybeans are one of the richest sources of protein in the plant kingdom and the main source of flavonoid derivatives for human health. In view of this, the hypothesis of this study is based on the possibility that the concentration of isoflavones in soybean seeds contributes to the physiological quality of the seeds. The aim of this study was to analyze the content of flavonoids in soybean genotypes and their influence on the physiological quality of the seeds. Seeds from thirty-two soybean genotypes were obtained by carrying out a field experiment during the 2021/22 crop season. The experimental design was randomized blocks with four replications and thirty-two F3 soybean populations. The seeds obtained were subjected to germination, first germination counting, electrical conductivity and tetrazolium vigor and viability tests. After drying and milling the material from each genotype, liquid chromatography analysis was carried out to obtain flavonoids, performed at UPLC level. Data were submitted to analysis of variance and, when significant, the means were compared using the Scott-Knott test at 5% probability. The results found here show the occurrence of genotypes with higher amounts of flavonoids when compared to their peers. The flavonoid FLVD_G2 had the highest concentration and differed from the others. Thus, we can assume that the type and concentration of flavonoids does not influence the physiological quality of seeds from different soybean genotypes, but it does indirectly contribute to viability and vigor, since the genotypes with the highest FLVD_G2 levels had better FGC values. The findings indicate that there is a difference between the content of flavonoids in soybean genotypes, with a higher content of genistein. The content of flavonoids does not influence the physiological quality of seeds, but contributes to increasing viability and vigor.

Chemical Characterization and Entomotoxicity of the Powders and Oil Extracts of Zanthoxylum zanthoxyloides (Lam.) and Anarcadium occidentale (L.) on Sitophilus oryzae (L.)

The rice weevil, Sitophilus oryzae is a cosmopolitan and economic pest of stored rice and other cereals. This study assessed the phytochemical composition and entomotoxic effect of powders and ethanolic oil extracts of Zanthoxylum zanthoxyloides and Anacardium occidentale on S. oryzae. Phytochemical screening and Gas chromatography/mass spectrometry (GC-MS) analysis were carried out on the oils of Z. zanthoxyloides and A. occidentale, while powders and oils of both plants were further assessed for their toxicity to S. oryzae at 1.0 g, 1.5 g, 2.0 g and 0.0625 ml, 0.125 ml, 0.50ml concentrations for both powders and oils respectively. Qualitative phytochemical analysis revealed the presence of flavonoids, phenolic compounds, and terpenoids, in the oils of both plants, with higher quantity of flavonoids (18%) detected in the oil of A. occidentale. The GC-MS analysis revealed the presence of 24 and 9 chemical compounds, among which Pellitorine;2,4 Decadienamide, N-isobutyl-,(E, E)-, a potent insecticidal compound, was identified in the oil of Z. zanthoxyloides. Mortality rates of S. oryzae treated with the powder and oil extracts increased with higher concentrations and duration. Powder of Z. zanthoxyloides displayed mortality rates ranging from 6.67 ± 6.67 % to 100.00± 0.00% within 24 to 96 hours, whereas A. occidentale powder exhibited rates from 6.67 ± 3.33% to 80.00 ± 15.28%. Similar trend was observed in the oil treatment. These findings highlight the potential of Z. zanthoxyloides and A. occidentale extracts as ecofriendly alternatives for S. oryzae control in stored grains.

Poplar Bud (Populus) Extraction and Chinese Propolis Counteract Oxidative Stress in Caenorhabditis elegans via Insulin/IGF-1 Signaling Pathway.

Poplar buds are characterized by a high content of phenolic compounds, which exhibit a broad spectrum of biological activities. However, the relationship between Chinese propolis and poplar buds based on their antioxidant capacities and underlying mechanisms remains unclear. This study aimed to investigate the antioxidant properties of poplar bud (Populus) extract (PBE) and Chinese propolis (CP) and to elucidate the mechanisms behind their activity. High-performance liquid chromatography (HPLC) analysis revealed that both PBE and CP contain a significant amount of phenolic acids and flavonoids. 2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS), and ferric-reducing antioxidant power (FRAP) assays demonstrated that PBE and CP possess excellent antioxidant activity. Furthermore, administration of PBE and CP improved the survival rate of C. elegans under oxidative stress. They also decreased the levels of reactive oxygen species (ROS) and malondialdehyde (MDA), while enhancing the activity of antioxidant enzymes (SOD, CAT). PBE and CP intervention upregulated the expression of key genes daf-16, sod-3, hsp-16.2, and skn-1 in nematodes. This suggests that the antioxidant activity of PBE and CP is dependent on daf-16 and skn-1 signaling pathways. In conclusion, poplar bud extracts ha have the potential to become a substitute for propolis and a potential therapeutic agent for treating diseases associated with oxidative damage.

Https://www.azpharmjournal.org/en/jurnal/thymus-grossheimi-xammali

The purpose of the work is to determine the amount of flavonoids in the grass Vicia faba using spectrophotometry and assess the validity of the method. The raw materials of the Vicia faba species used for research were delivered in July 2022 from the Guba region of the Republic of Azerbaijan during the flowering phase of the plant. The validation parameters of the method for spectrophotometric quantification of flavonoids in the Vicia faba herb were assessed in accordance with the requirements of international documents. The amount of flavonoids in the Vicia faba herb was determined using a spectrophotometric method and it was found that the amount of flavonoids was ± 2.5%. A validation assessment of the spectrophotometric method for the quantitative determination of flavonoids in Vicia faba raw materials was carried out, the reliability interval of the method accuracy indicator was 0.09; linearity index in the concentration range of 0.02-0.04 mg/ml (R2=0.998); coefficient of variation of the accuracy indicator - 0.14% on the first day, 0.32% on the second day; The limit of determination of the method was found to be 0.001 mg/ml, and the limit of determination of quantity was found to be 0.004 mg/ml. The conducted studies show that the herb Vicia faba is quite rich in flavonoids, which lays the foundation for expanding the local medicinal plant raw material base in the future.

Development of Banana Peel Powder Incorporated Functional Cookies

Nendran Banana is one of the most common fruits consumed worldwide, and it contributes significantly to the waste produced by food consumption. Banana peel waste has a significant amount of food fibre, phenols, flavonoids, antioxidants, antibacterial, and anticarcinogenic substances. Repurposing banana processing waste, such as peel, has the potential to boost raw material output and, as a result, reduce food industry waste while simultaneously improving the availability of nutritional and nutraceutical potential among the human population. This study is aimed to assess the nutritional, functional and bioactive compounds of prepared nendran banana peel flour and its incorporation in to various proportion of cookies formulation. Nendran bananas were purchased from a local market, sorted, peeled, soaked in 2% lime juice for 15 minutes, dried, powdered with a mixer grinder, sieved to produce a fine powder, and analysed for physical and functional properties such as length, width, and dimension, water and oil holding capacity, swelling powder, and proximate composition such as moisture, ash, carbohydrate, protein, fat, and fibre. The approximate composition of the banana flour was determined using AOAC standard techniques. Bioactive components were also assessed. The two varieties of cookies were prepared with the incorporation of nendran banana peel powder at the rate of 5 % and 10% and analysed for their nutritional components. The functional features of nendran banana peel powder revealed that it had a higher water-holding capacity, good oil-holding capacity, high solubility, and a high swelling capacity. Nendran Banana Peel Flour was discovered to be high in protein and crude fibre. It possesses greater antioxidant scavenging activity as well as possible polyphenolic substances. The produced food formulation was organoleptically evaluated using a 5-point hedonic rating scale, and the best product was chosen based on the sensory scores. The study suggested that the nendran banana peel flour is a versatile nutritional supplementation and provides a great health impact.

Comparison of antioxidant, phenolic profile, melatonin, and volatile compounds of some selected plant samples.

It was aimed to examine the antioxidant, phenolic profile, and volatile compound contents of seven different aromatic plant samples (broccoli, yarpuz, walnut leaves, marshmallow, wild clary, harmala, and common yarrow) collected from Adilcevaz district of Bitlis province in Türkiye. Gas chromatography-mass spectrometry (GC-MS) device was used for the volatile profile of the plant varieties. The most abundant volatile compounds were generally heptacosane compound that showed anticancer and antimicrobial effects. Piperitone oxide was detected only in yarpuz samples. Phenolic content and antioxidant activity of the plant samples were found to be highly significant (p < .01). When the amounts of total flavonoids were ranked from the largest to the smallest according to plant varieties, it was determined as wild clary > walnut leaves > yarpuz > common yarrow > marshmallow > harmala > broccoli. According to both antioxidant activity methods, wild clary had the lowest IC50 (half-maximal inhibitory concentration) value, i.e. the highest antioxidant activity. The highest amount of epicatechin was determined in yarpuz (898.30 μg/g) and the lowest amount of epicatechin was determined in wild clary (86.09 μg/g). No epicatechin was detected in the other four plant samples. Among the samples, melatonin hormone was detected only in common yarrow, harmala, and broccoli and the highest value was determined in common yarrow (3996.27 ng/g). Therefore, it shows that plant samples are rich sources of phytochemicals that can play an important role in preventing the progression of many diseases related to oxidative stress in traditional medicine treatment as functional food sources.

The effect of different roasting techniques on bioactive compounds, fatty acids and element profiles of mahaleb seeds used as vanilla substitute in bakery products

SummaryIn this study, the effects of different roasting techniques on the oil content, bioactive compounds, antioxidant activity, phenolic components, fatty acid and mineral contents of mahaleb seeds, which can be used instead of vanilla, were investigated spectrophotometric and chromatographic systems. The oil quantities of the mahaleb seeds were assessed to be between 30.34% (control) to 34.08% (conventional oven). The total phenolic and flavonoid quantities were assigned to be between 34.37 (control) and 46.61 mg gallic acid equivalent (GAE/)/100 g (microwave) to 82.62 (conventional oven) and 94.21 mg quercetin equivalent (QE)/100 g (microwave), respectively. Antioxidant capacity values of untreated and roasted mahaleb seeds were assessed to be between 1.89 (control) and 2.03 mmol Trolox equivalent (TE) kg−1 (conventional oven). L* values of mahaleb seeds were established to be between 53.04 and 83.40, and a decrease was observed in L* values after heat treatment. Caffeic acid and rutin values of the mahaleb seeds were established between 344.84 (oven) and 641.86 (control) to 18.53 (control) and 146.52 mg/100 g (oven), respectively. The dominant fatty acids of the mahaleb oils were oleic, linoleic and palmitic acids. Phosphorus (P) and potassium (K) quantities of the mahaleb seeds were established to be between 4988.11 (control) and 5280.93 mg kg−1 (oven) to 8025.94 (oven) and 8462.66 mg kg−1 (microwave), respectively. The roasting process had an effect on the bioactive components, fatty acids and element contents of mahaleb seeds.

Chemical profile by GC-MS and protective effect of Algerian cloves (Syzygium aromaticum) against Lactobacillus spp. and Streptococcus spp. isolated from dental caries

The oral cavity is home to a large and diversified microbial flora, which plays an important role in the genesis of multiple diseases, including tooth decay. Indeed, tooth decay is the most common ailment in the world, with almost everyone having experienced it at least once in their lifetime. Examining plants used in traditional medicine is one of the research approaches used to discover novel, potent antibacterial chemicals with a broad spectrum of action, as present antibacterials have significant drawbacks. This study aims to examine the chemical composition of Algerian clove Syzygium aromaticum using GC-MS and to evaluate the antibacterial activity of the methanol extract against bacteria isolated from dental caries caused by Streptococcus spp. and Lactobacillus spp. The results show a strong extraction yield of 29.7%, with high amounts of polyphenols and flavonoids calculated at 178.82 mg GAEQ/g and 24.13 mg QEQ/g. The principal chemical elements of S. aromaticum peel methanol extract were identified as eugenol (61.23%) and eugenol acetate (26.45%) based on mass spectrum data and retention times. The methanol extract has a significant antibacterial effect against tested strains, with MICs ranging from 111.37 to 445.5 mg/mL. Higher concentrations of polyphenols resulted in a significant increase in inhibition zone diameter against S1 (r2 = 0.94, p &amp;lt; 0.001), L3 (r2 = 0.94, p &amp;lt; 0.001), L5 (r2 = 0.93, p &amp;lt; 0.001), and L9 (r2 = 0.96, p &amp;lt; 0.001).

Herbal Formulation of High Phenols and Flavonoids with the Extract of Phyllanthus emblica, Punica granatum, and Illicium verum and Assessment of Hematotoxicity Assay: An In vitro Study.

A growing number of consumers are embracing the philosophy that natural products are better for their health and the environment. As such, they are seeking products they perceive to be safer, healthier, and without toxic chemical or synthetic ingredients. Natural products are gentle enough for daily use and provide a less abrasive alternative to more potent prescription formulations meant for short-term use. Herbal antimicrobial and antioxidant mouth rinses are considered effective adjuncts to toothbrushing and flossing for patients having gingivitis who have undergone implant treatment, providing a clinically significant benefit in the reduction of dental plaque, and also being antioxidant in nature. Three types of plant species were taken into consideration. Phyllanthus emblica fruit, Punica granatum flower, and Illicium verum fruit and seed were collected from the native trees of Chennai, Tamil Nadu. We conclude that P. emblica fruit, P. granatum flower, and I. verum fruit and seed exhibit large amounts of flavonoids, phenolics, and tannins. This study also shows that these samples can be used in clinical practice as it has less hematotoxixity percentage. P. granatum that is a pomegranate flower shows a high positive percentage in the presence of flavonoids and phenols. These plant extracts can be used in further studies and in clinical use as mouthwash or topical gel by adding preservatives and flavoring agents.

Strategies to enhanced production of biomass and natural antioxidants of &lt;i&gt;Cichorium intybus&lt;/i&gt; L. hairy roots by using nanoparticle elicitors

This study describes the influence of silver nanoparticles (AgNPs) and selenium nanoparticles (SeNPs) on the biomass and phytochemical production in the hairy root (HR) cultures of Cichorium intybus L. The HRs were grown in ½ Murashige and Skoog (MS) medium supplemented with sucrose (30 g/L) and AgNPs or SeNPs at two selected concentrations for 25 days on the shaker at 110 rpm in the dark. The results showed that SeNPs stimulated HR growth whereas AgNPs inhibited it at both concentrations used. Peroxidase activity was higher than catalase activity. In most cases, the antioxidant enzyme activities were significantly higher in the HRs elicited by elicitors than in control HRs. The activities of catalase and peroxidase reached their highest levels at approximately 16.7 and 486.4 u/mg protein, respectively. DPPH radical scavenging activity was highest in the HRs elicited by AgNPs. AgNPs (3.25 and 1.5625 mg/L) elicited HR extracts had significantly enhanced the production of total phenolic, and total flavonoid contents compared to the control HR extracts. The maximum total phenolic content was 87.04 ± 6.23 mg/g gallic equivalent, and it was 139.03 ± 3.56 mg/g ascorbic acid equivalent in total flavonoid content in the HRs elicited by AgNPs. The HRs elicited by SeNPs produce an average amount of total phenolic, flavonoid, and DPPH radical scavenging activity which were also significantly higher than those produced by control HRs. The results from our study suggested the effectiveness of the elicitation process in enhancing the root biomass, total phenolic, and flavonoid content. NPs-elicited Chicory HRs offered an effective and favorable in vitro method to improve the production of bioactive compounds for potential uses in pharmaceutical industries.

Polyphenolic Profile and in vitro Antioxidant Activity of Three Algerian Date (Phoenix dactylifera) Varieties

As known, dates are packed with antioxidants and bioactive compounds and provide various health benefits, as evidenced by their varying nitrite levels. Algerian dates, on the other hand, have not been thoroughly investigated for their bioactive compounds and overall antioxidant capacity. This research aims to tap into this potential by meticulously measuring total polyphenols, flavonoids, and condensed tannins in three popular Algerian varieties (Phoenix dactylifera L.) Ksiba, Hamraya, and Deglet Nour, and the determination of their antioxidant activity using (scavenging assays of 2,2-diphenyl-1-picryhydrazyl (DPPH) and 2,2′-Azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radicals, reducing power, and total antioxidant capacity. The analysis showed that the three varieties of date fruits are rich in total phenolics with an amount ranging between 71±51 and 7975±389 mg of gallic acid equivalent (GAE).100 g-1 of dry weight (DW), the flavonoid amount ranged from 31±3 to 767±4 mg of quercetin equivalent (QE) 100 g-1 DW and condensed tannins between 6± 2 and 653 ±64 mg of catechin equivalent (CE) 100 g-1 dry DW. The antiradical activity was quite promising and ranged between 0.5 and 24 µg AAE mg-1 extract for DPPH and between 2 and 113 µg AAE mg-1 extract for ABTS, while the reducing power and total antioxidant capacity values ranged from 16 to 154 μg ascorbic acid (AAE) mg-1 and 39 to 68 μg AAE mg-1 extract respectively. The results of this study show that Algerian date fruit can be regarded as a potential natural source of antioxidants, with ethyl acetate serving as the best extractant solvent, resulting in higher polyphenol content and antioxidant activities.

Physicochemical Characterization of Moroccan Honey Varieties from the Fez-Meknes Region and Their Antioxidant and Antibacterial Properties.

Honey, with its varied and extensive characteristics, is a complex and diverse biological substance that has been used since ancient times. The aim of this study is to thoroughly characterize the physicochemical, phytochemical, and biological properties of four floral honey varieties from the Fez-Meknes region in Morocco, with the goal of promoting the valorization of Moroccan honey in skincare and cosmetic products. The analyses of their physicochemical characteristics encompass various parameters such as pH, acidity, density, water content, Brix index, conductivity, ash content, hydroxymethylfurfural (HMF) content, and color. The levels of polyphenols range from 22.1 ± 0.4 to 69.3 ± 0.17 mg GAE/100 g of honey, measured using the Folin-Ciocalteu method for polyphenol quantification. Additionally, the estimation of flavonoid quantities in 100 g of honey, conducted using the aluminum trichloride method, reveals values ranging from 3.6 ± 0.2 to 7.2 ± 0.6 mg QE. Furthermore, it is noteworthy that honey exhibits high levels of glucose and relatively low concentrations of proteins. The quantitative evaluation of antioxidant effects, carried out through the 2,2-diphenyl-1-picrylhydrazyl free-radical-scavenging method and the ferric-reducing antioxidant power (FRAP) method, highlights the strong antioxidant capacity of multifloral honey, characterized by low inhibitory concentration values (IC50 = 30.43 mg/mL and EC50 = 16.06 mg/mL). Moreover, all honey varieties demonstrate antibacterial and antifungal properties, with multifloral honey standing out for its particularly pronounced antimicrobial activity. The correlation analyses between phytochemical composition and antioxidant and antibacterial activities reveal an inverse relationship between polyphenols and IC50 (DPPH) and EC50 (FRAP) concentrations of honey. The correlation coefficients are established at R2 = -0.97 and R2 = -0.99, respectively. Additionally, a significant negative correlation is observed between polyphenols, flavonoids, and antifungal power (R2 = -0.95 and R2 = -0.96). In parallel, a marked positive correlation is highlighted between antifungal efficacy, DPPH antioxidant activity (R2 = 0.95), and FRAP (R2 = 0.92). These results underscore the crucial importance of phytochemical components in the beneficial properties of honey, meeting international quality standards. Consequently, honey could serve as a natural alternative to synthetic additives.

Phytochemical, proximate analysis and antioxidant activity of the rhizome of Alpinia nigra (Gaertn.) B.L. Burtt (Zingiberaceae) in Tamulpur district, Assam

The present research examines the chemical composition, proximate characteristics and antioxidant analysis of Alpinia nigra’s rhizome extract. Results of GC-MS analysis revealed a total of 22 volatile compounds of which Tris (tert-butyldimethylsilyloxy) arsane (2.89 %), 2-ethylthiolane, S, S-dioxide (3.47 %), Ambrial (6.68 %) and Silicic acid, diethyl bis (trimethylsilyl) ester (4.59 %) were the major compounds. The rhizome was found to have variable quantities of proximate compositions such as moisture content (55.5 %), ash content (4.72 %), crude fat (52 %), crude fibre (41.25 %), crude protein (28.95 µg/g), carbohydrate (46.27 %) and dry matter (33.4 %). The crude extraction of the rhizome was done by Soxhlet apparatus. The phytochemical screening showed the presence of alkaloid, tannin, terpenoid, glycoside, steroid, carbohydrate and a considerable amount of phenol and flavonoid. Phenolic and flavonoid content in the extracts was determined by the Folin-Ciocalteu and aluminium chloride assays as gallic acid equivalent and quercetin equivalent respectively. To evaluate the antioxidant activity of rhizome extract, phosphomolybdenum assay, ferric-reducing antioxidant power (FRAP) and 1,1-diphenyl-2-picryl-hydrazil (DPPH) were used. The findings indicate that the rhizome extract is rich in phenol and flavonoid content and would serve as a promising source of natural antioxidants in the food, cosmetics and pharmaceutical industries.

Preparation, Characterization and Evaluation of Antioxidant Flavonosomes

The objective of the present study was to prepare flavonosomes loaded with kaempferol and curcumin in order to improve the bioavailability of the flavonoids. The flavonosomes loaded with kaempferol and curcumin were prepared using bulk co-loading method using lecithin as the lipid molecule. The particle size of the flavonosomes was determined using zeta sizer and ranged from 497.3 nm to 167.1 nm. The results indicated that increase the ratio of lipid to extract was able to reduce the particle size of the flavonosomes. The flavonosomes prepared using 4:1 ratio of lipid to flavonoids were found to be rigid, spherical as seen in SEM with smooth regular surface. Sharp and distinct endothermic peaks in DSC revealed the formulation of stable flavonosomes due to molecular interactions between the extract and lecithin. The entrapment efficiency of flavonosome preparation F4 was determined by measurement of the non-entrapped flavonoids and subtracting from the total flavonoids used to obtain the flavonoids entrapped in the formulation. The entrapment efficiency of F4 has been calculated to be 94.12%. The flavonosome F4 was studied for release of the entrapped flavonoids by dialysis method. The amount of flavonoids released at 1, 2, 3, 4, 6, 8, 10 and 12 hours was determined using UV spectrophotometry. After the first hour, the entrapped flavonoids released in a steady manner from the flavonosome depicting and almost complete release (90.52% for kaempferol and 94.67% for curcumin) from the formulation. The flavonosomes were found to be stable under the storage conditions. The best formulation with respect to particle size and anti-inflammatory action was F4 that contained 4:1 ratio of lecithin: flavonoids. DPPH radical scavenging assay was used to determine the antioxidant action of the individual flavonoids and the flavonosome formulation. It was found that the formulation F4 was having higher antioxidant activity in comparison to kaempferol and curcumin. The IC50 of kaempferol, curcumin and flavonosome were found to be 228.20 µg/mL, 175.51 µg/mL and 158.19 µg/mL respectively. Keywords: Flavonosome, Kaempferol, Curcumin, Bulk co-loading, antioxidant

The effect of date (Phoenix dactylifera L.) varieties on bioactive compounds, phenolic constituents, fatty acids and element contents of date seed and oils

AbstractIn this study, the oil amounts, bioactive components, fatty acid profiles and element quantities of the date kernels (Osailah, Rothanh Qassim, Rushudiah, Nabtat‐Ali, Sbakah) were determined. The oil quantities of the date seeds were altered to be between 3.50 (Osailah) and 5.55% (Nabtat‐Ali). The total phenolic quantities of the seeds were assigned to be between 330.83 (Rothanh Qassim) to 365.42 mg GAE/100 g (Osailah) while antioxidant activities of date seeds are assessed to be between 13.89 (Rothanh Qassim) and 38.74% (Nabtat‐Ali). The total flavonoid quantities of the date seeds were displayed to be between 4824.83 (Osailah) and 9133.17 mg/100 g (Sbakah). The (+)‐ Catechin and 1,2‐dihydroxy benzene quantities of the date seeds were established to be between 75.01 (Rothanh Qassim) and 186.02 mg/100 g (Sbakah) to 67.43 (Rothanh Qassim) and 199.89 mg/100 g (Sbakah), respectively. Oleic acid amounts of the seed oils were altered to be between 45.89 (Rothanh Qassim) and 52.55% (Nabtat‐Ali). K, P, S, Ca and Mg were the key minerals of the date seeds. Considering the bioactive components, polyphenol contents, fatty acid composition and mineral content of date kernels, it is thought that date kernel powders can be added to some foods as a food supplement.

The role of debittering process with normal water, NaOH and lye on chemical properties of brine, antioxidant activity, phenolic compounds and sensory characteristics of fermented caper (Capparis ovata Desf. var. Ovata) buds

In this study, the effect of the application of salt water (brine), lye and caustic (NaOH) on salt content, acidity, pH in caper brine during fermentation was investigated. The total carotenoid quantity of the caper buds were assessed to be between 0.46 (lye) and 1.57 µg/g (hot water) on the 5th day, while the total carotenoid quantities of the buds on the 30th are found between 0.22 (normal water) and 0.94 µg/g (brine). The total carotenoid values of the caper buds on the 45th day were changed to be between 0.05 (hot water) and 0.75 µg/g (brine). The total phenol quantities of the buds on the 30th day were detected between 111.23 (caustic) and 194.48 mg GAE/100 g (hot water), while the total phenol quantities of the caper buds on the 45th day were assigned between 66.87 (lye) and 159.33 mgGAE/100 g (brine). The total flavonoid quantities of thecaper buds were assigned between 289.29 (lye) and 458.81 mg catechin equivalent (CE)/100 g (normal water) on the 45th day. The highest decrease in phenolic components during fermentation was detected in catechin, rutin and resveratrol. Fermented caper buds, whose bitterness was removed with normal water on the 45th day, received the most appreciation. At the end of fermentation, the buds whose bitterness was removed with soda water, normal and hot water, normal water and caustic were most appreciated in terms of color, smell, taste and hardness.Graphical abstractIn this study, the effect of the application of salt water (brine), oak wood ash and caustic (NaOH) on salt content, acidity, pH in caper brine during fermentation and to determine the moisture, bioactive properties (antioxidant). activity, total phenol carotenoid, flavonoid), phenolic constituents and sensory characteristics of caper buds using hot water as an alternative to the bittering process with normal water in the production of fermented caper budswas investigated

Mycochemical contents of higher fungi and their in vitro effect on plant growth

This research work is part of a project to develop the natural substances of higher basidiomycetes from Algeria’s forest. This study aimed to evaluate the bioactive compounds of higher fungi, by quantifying phenols and flavonoids using spectrophotometry. The assay, showed that the highest quantity of flavonoids was recorded in the extract of Trametes quercina (10.27 ± 0.015 mg QE/g), followed by Suillus mediterraneensis (7.82 ± 0.011 mg QE/g). For phenols, amount of 442.23 and 432.88 mg GAE/g were respectively found in Lactarius zonarioides and S. mediterraneensis. In addition, TLC chromatographic screening was carried out for the first time in order to select higher basidiomycetes containing secondary metabolites. The results reported that all the basidiomycete extracts are rich in phenols, tannins and flavonoids with a similarity of secondary metabolites between the different extracts. Following these chemical investigations, eight extracts showing a phyto-stimulating effect were selected for analysis by high-performance liquid chromatography (HPLC). The presence of flavones and flavonols was detected: Flavones were found in Agaricus bisporus, Boletus sp., Pleurotus dryinus, S. mediterraneensis, Coprinus atramentarius, T. quercina and Xerocomus sp. On the other hand, flavonols were found in C. atramentarius, Pleurotus ostreatus and P. dryinus. Additionally, tannic acid was found in S. mediterraneensis, chromatographic profiles show that basidiomycete extracts produce a wide range of secondary metabolites, with many compounds common to all extracts. The study of plant growth enhancement by extracts of basidiomycetes on eggplant, in hydroponic conditions, is a novelty. The chemical study confirmed that these extracts do indeed contain a diversity of bioactive products that contribute to increasing plant yield, thus offering strong agricultural potential.

The role of pan‐roasting on changes in bioactive compounds, phenolic and fatty acid composition of chia (Salvia hispanica L.) seeds

SummaryIn this study, the effect of roasting on the oil quantities, bioactive properties, colour, fatty acids and polyphenols of seeds roasted in pan at roasting times was investigated. Total phenolic and flavonoid quantities of roasted seeds are assayed among 186.59 (control) and 429.29 mgGAE/100 g (20 min) to 810.00 (10 min) and 903.33 mg/100 g (5 min), respectively. The heat treatment increased the oil and total phenol quantities of the chia seeds compared to the control, depending on the increase in roasting time. In addition, the antioxidant effect of the seeds in the 5‐min roasting process was the same as in the control, but it showed differences with other roasting times. As the roasting time increased, a significant increase was observed in the L* values of the seeds and this reduced the brightness of the seeds. The 3,4‐dihydroxybenzoic acid and catechin quantities of the chia seeds roasted for 15 and 20 min were higher than the 3,4‐dihydroxybenzoic acid and catechin amounts of control and chia seeds roasted for 5 and 10 min. Linolenic acid was found to be the highest in chia oils, and its amount changed between 63.66 (20 min) and 66.88% (control).

Exploring Phenolic Compounds Extraction from Saffron (C. sativus) Floral By-Products Using Ultrasound-Assisted Extraction, Deep Eutectic Solvent Extraction, and Subcritical Water Extraction.

Saffron (Crocus sativus) floral by-products are a source of phenolic compounds that can be recovered and used in the nutraceutical, pharmaceutical, or cosmetic industries. This study aimed to evaluate the phenolic compounds' extraction using green extraction techniques (GETs) in saffron floral by-products and to explore the influence of selected extraction techniques on the phytochemical composition of the extracts. Specifically, ultrasound-assisted extraction (UAE), subcritical water extraction (SWE), and deep eutectic solvents extraction (DESE) were used. Phenolic compounds were identified with (HR) LC-ESI-QTOF MS/MS analysis, and the quantitative analysis was performed with HPLC-PDA. Concerning the extraction techniques, UAE showed the highest amount for both anthocyanins and flavonoids with 50:50% v/v ethanol/water as solvent (93.43 ± 4.67 mg/g of dry plant, dp). Among SWE, extraction with 96% ethanol and t = 125 °C gave the best quantitative results. The 16 different solvent mixtures used for the DESE showed the highest amount of flavonoids (110.95 ± 5.55-73.25 ± 3.66 mg/g dp), while anthocyanins were better extracted with choline chloride:butane-1,4-diol (16.0 ± 0.80 mg/g dp). Consequently, GETs can be employed to extract the bioactive compounds from saffron floral by-products, implementing recycling and reduction of waste and fitting into the broader circular economy discussion.