Amount Of Total Phenolics Research Articles

Effect of microencapsulation conditions on phenolic compounds and antioxidant activity of propolis using double emulsion solvent evaporation approach

AbstractThe aim of this work was to microencapsulate propolis phenolic compounds using polycaprolactone as wall material by double emulsion solvent evaporation (w1/o/w2). Microencapsulation experiments were carried out by investigating the effect of sample/solvent ratio (10–100 mg mL−1), poly(ε-caprolactone) (PCL) concentrations (200–1,000 mg mL−1), poly(vinyl alcohol) (PVA) concentrations (0.5–2.5 g mL−1), and stirring speed (200–1,000 r.p.m.) on the microencapsulation efficiency of total phenolic content (TPC%) and antioxidant activity of propolis. The best microencapsulation conditions were selected according to the total phenolic amount and their antioxidant activity. Experimental results showed that all microencapsulation conditions had significant effects (P < 0.05) on total phenolic content and antioxidant activities. The best conditions were: 30 mg mL−1, 600 mg mL−1, 2 g mL−1, and 400 r.p.m. for sample/solvent ratio, PCL concentrations, PVA concentrations, and stirring speed, respectively, with values of 86.98 ± 0.03% for phenolic encapsulation efficiency, 53.81 ± 0.50% for free radical scavenging activity (DPPH), and 45,480 Trolox equivalent, mg TE/100 g dry weight for ferric reducing antioxidant power (FRAP). Under all encapsulation conditions, a significant positive correlation was observed between ferric reducing antioxidant power, free radical scavenging activity, and phenolic content.

Changes in bioactive compounds, antioxidant activity, and polyphenols of red beetroots dehydrated in oven, microwave, and infrared systems

AbstractBackroundThe antioxidant capacity of red beetroot has an important role in promoting human health and preventing degenerative diseases and cancer. Beetroot and colorful root vegetables are rich in phenol compounds with antioxidant properties.ResultsIn this study, changes in total phenolic and flavonoid amounts and antioxidant activities and phenolic constituents of red beets heated in oven, microwave (MW), and infrared (IR) systems were investigated. The total phenolic and flavonoid contents of the red beetroots heated in oven, MW, and IR were determined between 327.85 (IR) and 619.27 mg GAE/100 g (oven) to 674.03 (IR) and 1089.24 mg/100 g (MW), respectively. Also, the antioxidant activity values of dehydrated red beet samples varied between 0.02 (IR) and 4.73 mmol/kg (Oven). The values of total phenolic, total flavonoid values, and antioxidant activities of the red beet samples were most affected by infrared. Gallic acid and 3,4‐dihydroxybenzoic acid amounts of red beet samples were identified between 47.54 (Oven) and 438.65 mg/100 g (MW) to 15.98 (IR) and 45.44 mg/100 g (MW), respectively. Also, the highest p‐coumaric acid (8.50 mg/100 g), ferulic acid (6.26 mg/100 g), resveratrol (2.55 mg/100 g), quercetin (4.69 mg/1000 g), cinnamic acid (0.21 mg/100 g), and kaempferol (0.64 mg/100 g) were established in red beets dehydrated in MW system.ConclusionWhen the red beet is desired to be rich in total phenolic and total flavonoid components, conventional and microwave oven cooking should be preferred, respectively. The phenolic components of the red beets dehydrated in the microwave were found to be high (except caffeic acid) compared with oven and IR.

Screening of Natural Deep Eutectic Solvents for the Recovery of Valuable Phenolics From Waste of Shalgam Juice Process

Shalgam juice is one of the most popular non-alcoholic beverages in Türkiye and also in many countries. The high amount of production, regarding the high amount of consumption leads to an inevitable amount of solid waste. This amount reaches to almost 12 million kg of fermented black carrot annually. The accumulation of this waste causes fatal environmental pollution. The waste of shalgam juice process, fermented black carrot, retains significant amount of valuable components, such as phenolics, flavonoids, and anthocyanins. In this study new generation green solvents, Natural Deep Eutectic Solvents (NADESs) were screened for the extraction of valuable phenolics from fermented black carrot using ultrasound assisted extraction. The NADESs used were selected from four different groups such as acidic, sugar-based, choline chloride-sugar based and polyol-based. According to the results, the members of polyol and choline chloride sugar NADESs showed up. Choline chloride-glycerol (polyol group), extracted the highest total phenol amount (16.04 mg/g) and also provided the highest antioxidant activity (81.77%). On the other hand, NADESs belonging to choline chloride-sugar group were effective for the extraction of flavonoids and monomeric anthocyanins. Namely, choline chloride-fructose-water extract contained 21.45 mg/g of total flavonoids, while choline chloride-sucrose-water extract contained 1680.51 mg/kg of total monomeric anthocyanins. The performances of NADESs tested were found to be higher than that of water and ethanol showing the high yield recovery of valuable phenolics with NADESs. The results exhibited the significance of the components inside the waste. The remaining valuable content could be easily and efficiently extracted using NADESs and these extracts –as a mixture or after purification- can furtherly be used for different purposes in different fields, such as cosmetics, antioxidant preparations, etc, using a zero-cost waste as the input of the processes.

Exogenous Putrescine Changes Biochemical (Antioxidant Activity, Polyphenol, Flavonoid, and Total Phenol Compounds) and Essential Oil Constituents of Salvia officinalis L.

Polyamines are small polycationic molecules containing amines that are present in almost all cells of living organisms and act in a wide range of physiological processes, growth, and development, biological and protection of cells against free radicals. This research is based on principal component analysis (PCA) and calculation of selection criteria (SC) to investigate the effect of foliar spraying of polyamine putrescine on essential oil yield, essential oil compounds, antioxidant activity, and biochemical compounds (polyphenol, flavonoid, and total phenol compounds) of Salvia officinalis. The treatments used included four levels of putrescine, Put (Control: 0, Put1: 500, Put2: 1000, and Put3: 1500 mg L-1 ) with five replications. Based on our results, four factors had eigenvalues≥1 and showed a cumulative variance percentage of 92.57 % by applying different concentrations of putrescine. According to the results of this research, putrescine had significant effects on the amount of total phenolic compounds, flavonoids, and antioxidant activity. The best attention to improving the essential oil yield of sage was 1000 mg L-1 . The crucial essential oil compounds of different Put treated sage were: cis-thujone (35.34 %), camphor (15.60 %), trans-thujone (9.90 %), 1,8-cineole (9.46 %), α-humulene (3.85 %), viridiflorol (3.62 %), camphene (3.58 %), α-pinene (3.50 %), β-pinene (2.78 %), and limonene (1.23 %). The results showed that the amount of total phenol, the phenolic composition of catechin, and the antioxidant activity of sage plant extract increased significantly when putrescine was used at 1000 mg/liter. Results can use the current research to optimize the production management of medicinal plants and improve the quality of their products. In addition, the advantage of using putrescine is that it increases antioxidants and reduces oxidative damage, and can replace medicinal plants as suitable natural preservatives, thus improving food quality and safety.

Phytochemical Screening and in vitro Studies on Anti-urolithiatic Activity of Sesbania grandiflora (L.) Root Extract

Plant-based drugs have long been used worldwide as traditional medicines for treating various ailments. This study evaluated the in vitro anti-urolithiatic activity of Sesbania grandiflora root extract. In addition, the phytochemical characterization of aqueous and ethanolic extract of Sesbania grandiflora root was also carried out. Phytochemicals such as tannin, saponins, flavonoids, steroids, terpenoids, triterpenoids, polyphenol, glycoside and anthraquinone are present in both aqueous and ethanolic extract of Sesbania grandiflora root extract, while alkaloids were absent in aqueous extract and anthocyanins were absent in ethanolic extract. Of note, significant amounts of flavonoids, terpenoids and total phenol were found in Sesbania grandiflora root extract. Histochemical analysis further confirmed the presence of these phytochemicals. In vitro studies confirm that Sesbania grandiflora root extract exhibited a potent anti-urolithiatic activity.

Exposure to TiO2 nanoparticles improves the physiological characteristics of drought‐challenged chickpeas (Cicer arietinum L.)

AbstractDrought stress markedly affects plant growth and crop production. In turn, treatment with some metal‐based nanoparticles (NPs) such as TiO2‐NPs could improve the plant tolerance against drought stress. In the present study, the effects of different levels of moisture regime (40%, 60%, and 90% field capacity [FC]) in conjunction with various concentrations of TiO2‐NPs (0, 5, 10, 20, and 40 mg. L−1) on chickpea were studied. Exposure of drought‐challenged chickpea plants to TiO2‐NPs raised antioxidant enzyme activity compared with plants grown under drought without TiO2‐NP treatment. The highest activity of ascorbate peroxidase (APX) was observed at 40% FC and application of 40 mg. L−1 TiO2‐NPs. Moreover, peroxidase (POX) activity has increased with the enhancing concentration of TiO2‐NPs to 20 mg. L−1 at 90% FC. In comparison, the application of 40 mg. L−1 TiO2‐NPs and decreasing levels of FC caused a rise in the activity of superoxide dismutase (SOD). Exposure to TiO2‐NPs raised the amount of total phenols and 2,2‐diphenyl‐1‐picryl‐hydrazyl‐hydrate (DPPH) at different levels of moisture regime. The content of malondialdehyde (MDA) at 60% FC has decreased by 22% after treatment with 20 mg. L−1 TiO2‐NPs compared with control plants. Also, treatment with TiO2‐NPs heightened the proline content, and the highest amount of proline was obtained at 40% FC by applying 20 mg. L−1 NPs. The treatment with TiO2‐NPs in the moisture regimes led to higher chlorophyll and carotenoid production in chickpea plants. Taken together, the application of TiO2‐NPs could raise the defense potential of chickpea plants against oxidative stress caused by the generation of reactive oxygen species.

Onopordum nervosum ssp. platylepis Flowers as a Promising Source of Antioxidant and Clotting Milk Agents: Behavior of Spontaneous and Cultivated Plants under Different Drying Methodologies

This study is a contribution to the valorization of the Onopordum nervosum ssp. platylepis flowers in the agri-food sector. It aims to evaluate the effect of different drying methodologies (room, microwave, convective, oven and freeze-drying) on the chemical composition, the microbiological quality of aqueous extracts and their biological activities, namely clotting milk and antioxidant activities for both spontaneous and cultivated plants. The results showed that the drying methodology has significantly affected the phenolic composition. The extract obtained from freeze-dried flowers showed the best amounts of total phenols (6.19 ± 0.50 mg GAE/g), flavonoids (2.35 ± 0.07 mg QE/g) and condensed tannins (0.038 ± 0.002 mg CE/g) followed by the microwave-dried flowers. However, microwave-dried flowers presented the lowest protein content with only 3.58 ± 0.62 mg BSAE/g. Finally, the biological activities were significantly dependent on the used drying process. The extract of freeze-dried flowers was the most potent to inhibit free radicals (diammonium 2,2′-azino-bis-(3-ethylbenzothiazoline-6-sulphonate) (ABTS), 1,1-diphenyl-2-picrylhydrazyl (DPPH)) and to reduce iron with the efficient concentrations EC50s of 0.48 ± 0.02 mg/mL, 0.16 ± 0.04 mg/mL and 1.52 ± 0.19 mg/mL, respectively. It also showed the highest clotting milk activity followed by room-dried and forced convective-dried flowers. As a consequence, freeze drying was the best method for preserving most chemical and biological properties of Onopordum nervosum ssp. platylepis flowers. However, in consideration of production costs and drying duration, the convective dryer is recommended as a more practical choice. All the obtained results do not reveal a significant difference between cultivated and spontaneous plants, which can suggest that the domestication of Onopordum nervosum ssp. platylepis can be useful for industrial applications.

Assessment of phytochemicals, nutritional compositions and metabolite profiling using GCMS– from annual edible flowers

In this work, the nutritional value and phytochemical content of the six annual flower petals such as Pansy (Viola wittorckiana), Dianthus (Dianthus chinensis), Cosmos (Cosmos bipinnatus), Calendula (Calendula officinalis), Petunia (Petunia hybrida), and Geranium (Pelargonium hortorum), were assessed. Gas Chromatography-Mass spectrometry (GC–MS) was utilized to characterize their metabolites in addition to assessing their antioxidant and antibacterial activities. Dianthus chinensis was found to have the highest concentrations among all six annuals' components, including total protein (19.5 gm/100 g), ascorbic acid (100 mg/100 g), anthocyanin (1.23 mg Cyn. H./g), total reducing capacity (9.47 mg GAE/g), and hydrolysable tannin (36.96 mg TAE/g). While TPC and TFC values in all of the studied flowers ranged from 13.94 to 107.9 mg catechol/g and 13.3 to 135.84 mg rutin /g, respectively. Maximum TPC was found in geranium flowers (107.9 mg catechol/g). The pansy was shown to have a minimum amount of total phenol (13.9 mg catechol/g). Calendula has the highest level of β-carotene (0.85 mg/g), whereas the cosmos has the highest amount of carotenoid (18.8 µg/g) and lycopene (0.55 µg/g) among the flowers. Petunia flowers showed the highest antioxidant activity (98.3 %), according to the 2,2-diphenyl-1-picrylhydrazyl (DPPH) assay, followed by pansies (87.6 %), cosmos (65 %), geraniums (56.3 %), and calendula (46.4 %), with the exception of Dianthus. The concentration of micronutrients differed significantly among all six flowers which accumulated nutrients in descending order from (highest to lowest) Fe (1771 ppm) > Zn (143 ppm)>Cu (21.1 ppm) with maximum concentration obtained in Cosmos, Dianthus, and Calendula, respectively. It was found that Petunia extracts exhibited the highest antimicrobial properties, with a maximum growth inhibition zone against Salmonella typhi A (S. typhi A), S. typhi B, Enterobacter, and Pseudomonas with hexane extract, except for S. typhi. However, Dianthus extracts exhibited the highest growth inhibition zones against Enterobacter. Several bioactive metabolites were found in the petals during GC–MS analysis. Among others, notable metabolites include ß-Amyrin, Caryophyllene, 2,4-Di‑tert-butylphenol, ß-Sitosterol, and Stigmasterol, while brewing samples include significant amounts of phenylethyl alcohol, indole, 4-Vinylphenol,.tau.-Muurolol, and 2-Methoxy-4-Vinylphenol. The results are significant information that may be utilized to promote the consumption of annual edible flowers and to recognize their usage as flower infusions or as tea supplements.

Effect of spirulina (Arthrospira platensis) powder addition on nutritional and sensory attributes of chicken mortadella

The main objective of the present investigation was to evaluate the nutritional and sensory impacts of mortadella supplemented with various levels of Spirulina (Arthrospira platensis) powder (SP). Spirulina powder was investigated for its chemical composition, energy value, micronutrient concentration (mg/100 g), and functional qualities. The total amount of carotenoids, phenolics, flavonoids and antioxidant activity were assessed in chicken breast flesh and SP. Different SP (0–5.0%) proportions were integrated to mortadella recipes. The formulated mortadella samples were investigated for their proximate composition, mineral content, total carotenoids, total phenolics, total flavonoids, antioxidant activity, and sensory properties. SP possesses proteins, carbohydrates, crude fiber, ash, and lipids at 63.70, 15.84, 7.60, 7.49 and 5.37 g/100 g of dry sample, respectively. Water absorption capacity (WAC) and oil absorption capacity (OAC) of SP were 1.77 g and 1.65 mL/g of the sample, respectively. The results of the current study revealed that the antioxidant activity and total phenolic content of SP were significantly higher than those of chicken breast by 71.29- and 15.38-fold, respectively. Crude protein content of the mortadella control sample (SP0) was 13.58%, which increased to 14.17%, 14.72%, 15.33%, 15.95% and 16.49% for mortadella samples enhanced with 1%, 2%, 3%, 4% and 5% SP, respectively. Calcium, phosphorus, potassium, sodium, magnesium, iron, zinc, and selenium contents in mortadella samples, partially replaced with 5% SP, were approximately 2.27-, 1.21-, 1.28-, 1.02-, 1.46-, 3.91-, 1.21- and 1.08-fold higher, respectively, compared to the control sample without SP addition. The highest levels of total carotenoids, total phenolics, total flavonoids and antioxidant activity were found in the mortadella samples integrated with 3%, 4% and 5% SP. In contrast, the control sample and those supplemented with 1% and 2% SP were absolutely low in these constituents. The highest results (8.06–8.07) for overall acceptance were observed in mortadella samples with 2% and 3% SP.

In vitro antioxidative activity of Fritillaria cirrhosa D. Don straw ethanolic extract and its effect on lipid, protein oxidation, and quality of Chinese-style sausage.

Fritillaria cirrhosa D. Don, which can be used for medicine and food, contains a variety of chemicals including polyphenols, alkaloids, terpenoid, and others that have beneficial biological properties like antihypertension, bacteriostasis, and anti-inflammatory. The ethanolic extract of Fritillaria straw was obtained for this study using ultrasonic-aided extraction, and the amounts of total phenols and total flavonoids were 26.56±1.36mgGAE/gdw and 18.75±0.80mgRE/gdw, respectively. Ultra-performance liquid chromatography-quadrupole time-of-flight-mass spectrometry technology was utilized to identify 50 major chemicals in the Fritillaria straw extract (FSE). Meanwhile, the antioxidative activities of FSE were evaluated by 2,2-diphenyl-1-picrylhydrazyl, 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) and Ferric reducing antioxidant power assays in vitro, which pointed out the antioxidative potential of FSE. Additionally, 0.1%, 0.5%, and 1% of FSE and 0.02% butylated hydroxyanisole (BHA)+butylated hydroxytoluene (BHT) (1:1) were separately added to Chinese-style sausage to study their effects on the lipid oxidation, protein oxidation, and quality of the sausage at different storage times. The study found that the effect of adding 1% FSE on carbonyl content, total volatile basic nitrogen, and TVC of sausage could achieve the effect of the 0.02% BHA+BHT (1:1) group on the 35th day, and the thiobarbituric acid reactive substances value and peroxide value of sausage were significantly lower than the control group. Therefore, as one of the candidates to replace synthetic antioxidants, the FSE can be used in the production of Chinese sausages, which has a positive effect on improving the product's quality and extending the shelf life. PRACTICAL APPLICATION: The antioxidative activities of 50 main compounds were identified after the ethanolic extraction of Fritillaria straw. This Fritillaria straw extract was added to Chinese sausage, effectively inhibiting the oxidation of lipids and proteins as well as the decomposition of proteins. Obviously, the Fritillaria straw extract, one of the choices to replace synthetic antioxidants, may be useful for future meat processing, because of its positive impact on the product's quality and shelf life.

Effects of fermentation, boiling, and drying methods on bioactive properties, phenolic and nutrient profiles of aerial parts of purslane (Portulaca oleracea L.) plants

SummaryTotal carotenoid results of fresh and processed purslane samples were recorded between 4.21 (fermented) and 107.40 μg/g) (microwave). Total phenol and flavonoid amounts of purslane were reported to be between 25.21 (fermented) and 143.02 mg GAE/100 g (microwave) to 44.14 (fermented) and 810.48 mg/100 g (microwave), respectively. Antioxidant activity results of fresh and purslane plants were reported between 1.18 (fermented) and 1.54 mmol/kg (DPPH) (fresh and boiled) to 1.43 (fermented) and 13.25 mg/g (FRAP) (oven), respectively. Catechin and rutin results of purslane samples were recorded to be between 0.81 (boiled) and 35.33 mg/100 g (microwave) to 0.14 (fermented) and 21.45 mg/100 g (air dried), respectively. The most abundant element in the purslane samples was K, followed in descending order by Ca, Mg, P and S. Calcium (Ca) and magnesium (Mg) results of purslane samples were detected to be between 2460.92 (boiled) and 17153.18 mg/kg (air dried) to 1159.25 (boiled) and 13428.23 mg/kg (air dried), respectively. A decrease in the protein and mineral contents of purslane was observed by fermentation and boiling. In general, flavour, colour and texture values of fermented purslane sample has reached an acceptable value by consumers.

The Antioxidant and Antimicrobial Activities of Two Sun-Dried Fig Varieties (Ficus carica L.) Produced in Eastern Morocco and the Investigation of Pomological, Colorimetric, and Phytochemical Characteristics for Improved Valorization

The eastern region of Morocco is renowned for the production of two varieties of figs, Ghoudane (GD) and Chetoui (CH), which are characterized by their high productivity and quality. To ensure a profitable selling price, producers often dry these figs, a process that not only increases their storage capability but also enhances their nutritional and health benefits. The aim of this study was to investigate the composition and potential health benefits of dried GD and CH figs. The findings of this study reveal that both varieties of dried figs have a rich composition of sugars, lipids, proteins, vegetable fibers, vitamins, minerals, polyphenols, and other nutrients. Moreover, both GD and CH figs that have been sun-dried meet the United Nations Economic Commission for Europe’s standard in terms of dry matter and diameter. However, their marketability and commercial quality as dried figs are only classified as Category I or lower-caliber figs. In terms of color, CH figs are lighter and brighter than their GD counterparts, making them more appealing to consumers. Furthermore, this study investigated the extraction of polyphenols and flavonoids from both dried fig varieties using different solvents. Distilled water was found to be the best extraction solvent for polyphenols in both varieties, with GD figs showing a higher content (483.6 mg GAE/100 g) than CH figs (408.3 mg GAE/100 g). Meanwhile, ethanol was found to be the best extraction solvent for flavonoids, with GD figs (180.2 mg of QE/100 g) showing a higher content than CH figs (122.9 mg of QE/100 g). In addition, the majority of the extracts, particularly the ethanol extracts, showed high efficiency against the tested bacteria and yeast. Notably, dried GD figs had higher amounts of total phenolics, total flavonoids, and antioxidant and antimicrobial activities compared to dried CH figs. The study also revealed high correlations between phytochemical content and both antioxidant and antimicrobial activities. In conclusion, this study highlights the nutritional and health benefits of dried figs, particularly the GD variety, and their potential as a natural source of antimicrobial compounds. The findings suggest that dried figs could be an alternative source of natural antimicrobial agents for various applications in the food, pharmaceutical, and cosmetic industries.

Insights into the volatile flavor and quality profiles of loquat (Eriobotrya japonica Lindl.) during shelf-life via HS-GC-IMS, E-nose, and E-tongue

Loquat fruits are among the most popular Chinese fruits because of their unique taste and aroma. The quality profiles of these fruits during 18 days of shelf-life at 20 °C were elucidated by headspace gas chromatography-ion mobility spectrometry (HS-GC-IMS), E-nose, and E-tongue. During shelf-life period, the properties and variations of 43 (20 aldehydes, 7 esters, 6 ketones, 1 alcohol, and 1 furan) volatile flavored compounds were determined by GC-IMS, which showed that the contents of methyl 3-methyl butanoate, ethyl acetate, and dimethyl ketone gradually decrease with prolonged shelf-life time, while (E)-2-heptenal, heptanal, (E)-2-pentenal, 1-penten-3-one 3-pentanone and 2-pentylfuran increase. The PCA based on the signal intensity of GC-IMS and E-nose, revealed that loquat fruits are well distinguished at different shelf-life times. The taste profile alternates as the storage time increases, along with higher pH, and lower amounts of total soluble solids, vitamin C, and total phenolics. The visual plots of GC-IMS, E-nose, and E-tongue had good consistency, and they characterized the aroma characteristics of loquat fruits well during different shelf-life periods. The findings of this research provide a useful understanding of the flavors of loquat fruits during their prolonged shelf-life, and a potential research basis for advancements in the loquat industry.

Determination of fruit quality characteristics of blackberry genotypes growing naturally in Düzce (Türkiye)

In this study, the morphological, physicochemical and biochemical properties of the fruit of the blackberry (Rubus spp.) genotypes grown naturally in the village of Dağdibi, Kaynaşlı district of Düzce province were determined. Fruit weights of the genotypes ranged from 1.77 g (81KYN10) to 0.80 g (81KYN2). Fruit width ranged from 13.55 mm (81KYN10) to 9.05 mm (81KYN2). Fruit length was determined between 14.26 mm (81KYN10) and 11.09 mm (81KYN2). In terms of the highest rate of amount of soluble solids content (SSC) in the study, 81KYN1 (16.70%), 81KYN3 (15.65%), 81KYN4 (15.40%), and 81KYN5 (16.20%) genotypes were more important. In terms of the highest titratable acidity (TA) value, 81KYN7 (0.52%) and 81KYN13 (0.51%) genotypes were more dominant. The highest L*, a*, b*, chroma and Hue angle values in color value parameters were found as 13.88 (81KYN7), 1.34 (81KYN4), 1.12 (81KYN4), 1.77 (81KYN4) and 40.63 (81KYN1), respectively. In terms of biochemical content, the highest total phenolic amounts were detected in 81KYN2 (45.77 mg GAE/g), 81KYN6 (47.55 mg GAE/g), 81KYN7 (52.16 mg GAE/g) and 81KYN13 (46.31 mg GAE/g) genotypes, the highest total antioxidant capacities were seen in 81KYN1 (29.30%) and 81KYN2 (30.57%) genotypes. Additionally, the highest total protein amounts was determined in 81KYN1 (20.48 g/L), 81KYN3 (20.60 g/L) and 81KYN5 (20.87 g/L) genotypes. As a result of the study, it was concluded that the genotypes that stand out in terms of morphological, physicochemical and biochemical characteristics can be evaluated in functional blackberry production.

Determination of secondary metabolite in galls of some cynipid wasps (Hymenoptera: Cynipidae) and characterization of the phenolic compound

The galls of cynipid species (Hymenoptera: Cynipidae) have been used since ancient times as an important source of bioactive compounds. Many researchers have evaluated the medicinal potential of some cynipid galls and found that these galls have numerous ethnomedical uses. The aim of this study was to determine the total bioactive (phenolic, flavonoid and tannin) compound amounts of gall extracts, to reveal the phenolic compound contents by HPLC method and to set ground for future pharmaceutical studies. The galls of cynipid wasps (totally 24 taxa) on host plants were collected from the Eastern Black Sea Region of Türkiye. Acetone, ethanol, methanol, and water extracts of these galls were prepared for quantity analysis and HPLC. The phenolic compound amounts (phenolic, flavonoid and tannin) of the cynipid gall extracts were determined, and their phenolic compound contents were also revealed. Some phenolic compounds in ethanol gall extracts were analyzed using HPLC, and some of these compounds were detected for the first time in the cynipid galls. 2,5-dihydroxybenzoic acid, caffeic acid, epicatechin, and ellagic acid are the most abundant in the ethanolic gall extracts. Total phenolic, flavonoid and tannin amounts of the cynipid gall extracts showed high variation. All these studies on quantification and characterization of phenolic compound are the first detailed studies on these taxa of cynipid galls and show that these cynipid galls might pharmaceutically be an important source for human and animal health.

Solid-state fermentation with Zygomycetes fungi as a tool for biofortification of apple pomace with γ-linolenic acid, carotenoid pigments and phenolic antioxidants

In the last few years, there has been a growing interest in the more efficient utilization of agricultural and food by-products. Apples are among the most processed fruits in the world that generate huge quantities of processing waste biomasses. Therefore, the objective of this study was to improve the nutritional value of apple pomaces with γ-linolenic acid (GLA) and carotenoid pigments by solid-state fermentation (SSF) using two Zygomycetes fungi (Actinomucor elegans and Umbelopsis isabellina). The impact of fermentation periods on the polyphenol content and antioxidant capacity of the bioprocessed apple pomace was also investigated. The accumulated lipids were composed primarily of neutral fractions (mostly triacylglycerols). SSF with U. isabellina yielded a 12.72% higher GLA content than with A. elegans (3.85 g GLA/kg DW of pomace). Contrary to the lipogenic capacity, A. elegans showed higher carotenoids and phenolic antioxidants productivity than U. isabellina. The maximum concentrations for β-carotene (433.11 μg/g DW of pomace-SSF with A. elegans and 237.68 μg/g DW of pomace-SSF with U. isabellina), lutein (374.48 μg/g DW- A. elegans and 179.04 μg/g DW- U. isabellina) and zeaxanthin (247.35 μg/g DW- A. elegans and 120.41 μg/g DW- U. isabellina) were registered on the 12th day of SSFs. In the case of SSF with A. elegans, the amount of total phenolics increased significantly (27%) by day 4 from the initial value (2670.38 μg of gallic acid equivalents/g DW) before slowly decreasing for the remaining period of the fungal growth. The experimental findings showed that a prolonged fermentation (between 8 and 12 days) should be applied to obtain value-added apple pomaces (rich in GLA and carotenoids) with potential pharmaceutical and functional food applications. Moreover, the SSF processes of simultaneous bioaccumulation of valuable fatty acids, carotenoids and phenolic antioxidants proposed in the present study may open up new challenges for biotechnological production of industrially important biomolecules using abundant and unexploited apple pomaces.

Extraction of bioactive compounds from Rubus idaeus waste by maceration and supercritical fluids extraction: the recovery of high added‐value compounds

SummaryHigh amounts of raspberries are wasted every year, which are rich source of bioactive compounds. Thus, raspberry waste was used to obtain the essential oil by maceration and the oleoresin by supercritical fluid extraction (SFE). Higher amounts of total phenolics (185 mg GAE g−1) and flavonoids (11.0 mg QE g−1) were obtained in oleoresins than in essential oil (131 mg GAE g−1 and 9.0 mg QE g−1, respectively). DPPH radical scavenging was 1350 μm TE g−1 for oleoresins and 890 μm TE g−1 for essential oil. SFE allowed the extraction of compounds not reported before in red raspberry such as a pinocembrin and farnesol. Oleoresin at 20 μg mL−1 induced a decrease in lipid accumulation during the 3T3‐L1 cell differentiation process, but no after cells were differentiated. Red raspberry waste is an important source of bioactives that can be extracted using green technologies to generate high commercial value by‐products.

Effect of NaCl Pretreatment on the Relationship between the Color Characteristics and Taste of Cirsium setidens Processed Using a Micro-Oil-Sprayed Thermal Air Technique.

Cirsium setidens is commonly used as a food ingredient, and it is typically stored and distributed in a dried form to prolong its shelf life. In a previous study, a micro-oil-sprayed thermal air (MOTA) technique was developed, which effectively enhanced the rehydration properties and improved the color characteristics of Cirsium setidens after processing. Here, we investigated the relationship between the color characteristics and taste of MOTA-processed C. setidens and the effect of NaCl pretreatment, prior to processing, on the final quality of dried C. setidens. NaCl pretreatment, whether combined with the MOTA technique or not, showed improved color characteristics, in which MOTA-and NaCl+ MOTA-processed C. setidens manifested equal color characteristics. In contrast, NaCl + MOTA-processed C. setidens resulted in significantly higher values of sourness and saltiness than MOTA-processed C. setidens when the taste of the rehydrated C. setidens was examined using an electronic tongue (Astree II; Alpha MOS, Toulouse, France). Pearson correlation coefficient analysis showed that sourness and saltness were negatively correlated with Hunter a* values and positively correlated with Hunter L* and Hunter b* values, indicating that the color characteristics of dried and rehydrated C. setidens could be indicators of taste. Furthermore, the amounts of total phenol and chlorophyll were better preserved in C. setidens processed by the MOTA technique with NaCl than by the MOTA technique alone. Our data revealed that the color characteristics of dried plants are associated with the taste of processed C. setidens, and that the MOTA technique with NaCl pretreatment is a useful method for preserving health-promoting compounds during processing.

Effects of Selenium Biofortification on Phytochemical Characteristics of Some Table Grape Cultivars

Table grapes, rich in vitamins and minerals, play an important role in human nutrition, thus largely used in daily diets. Selenium (Se) with positive impacts on human health and anticancerogenic effects, has recently become prominent in human nutrition and animal feeding. In this study, selenium fortifications were made at different doses (control, 4 ppm and 8 ppm) to 9 different table grape cultivars (Alphonse Lavallée, Bilecik İrikarası, Cardinal, Sultani Seedless, Tekirdağ Seedless, Italia, Lival, Victoria, Royal) and total phenolics, anthocyanins and flavonoids of the cultivars were determined. While total phenolics of the whole berry was presented, skin and pulp total anthocyanins and total flavonoids were presented separately. The greatest total phenolic amount was obtained from 4 ppm selenium treatment in Bilecik İrikara (157.31 mg/g) cultivar. The greatest total anthocyanin contents were obtained from the skin of with 8 ppm selenium treatment in Alphonse Lavallée (11.22 mg/g). Selenium treatments increased total flavonoids of Bilecik İrikarası, Lival, Royal and Sultani Seedless cultivars. It was concluded based on findings that Se treatments influenced phytochemical characteristics of the table grapes.

Improving the Technology of Primary Purification of the Safflower Oil Using Secondary Products of Processing on a Biological Basis.

Safflower oil is a very valuable product for the body and human health. It is rich in macro- and microelements, vitamins and minerals, and also has antioxidant properties. The primary purification of safflower oil is an important stage of its production and directly affects the quality of the final product and its storage ability. Purifying safflower oil using a combination of filtration and sedimentation processes in an experimental cone-shaped centrifuge is a new direction in its processing. The purpose of this study was to determine the effects of flax fiber as a filter material for safflower oil. The Akmai variety of the safflower was tested. The results showed that the quality indicators of safflower oil before and after filtration through flax fiber are different. The amount of unsaturated fatty acids such as oleic (18.31 ± 0.874%) and cis-linoleic acid (82.52 ± 1.854%) increased, as well as the content of arginine (2.1), tyrosine (0.57), methionine (0.4), cystine (2.5), tryptophan (2.6), and other amino acids (in oil g per 100 g of protein). The increase in the total amount of phenols (322.12 ± 6 mgEAG/kg of oil) was observed, which directly caused the higher antioxidant activity (42.65 ± 8%) of the safflower oil. These results demonstrate that flax fiber can enrich safflower oil. To find the optimal conditions for safflower oil centrifugation in a cone-shaped sedimentary-filtering centrifuge, the thickness of the flax fiber and the distance between the inner and outer perforated filter rotor were tested. It was found that the optimal and effective thickness of the flax fiber is 1.5 × 107 nm, while the thickness of the sediment is 0.5 × 107 nm.