Antioxidant Activity Profile Research Articles

Opuntia monacantha (Willd.) Haw. of the Grumari Sandbank, RJ, Brazil: Physical, chemical, biological and nutritional composition characterizations

Opuntia monacantha is known in Brazil and is commonly marketed in some regions, as in the ecological fairs of Porto Alegre. This study aims to investigate the physical and mineral characteristics as well as antioxidant activity, antibacterial activity, and chemical profile of the main metabolites of the fruit extracts. The fruits are a source of fiber (pulp and peel: 7.01 mg, 9.01 mg/100 g), respectively, selenium pulp and peel (0.04 mg/100 g and 0.05 mg/100 g), copper pulp (1.05 mg/100 g) and manganese peel (67,83 mg/100 g). The pulp showed phenolic content related to an antioxidant potential attributed to quercetin and rutin constitution in the extracts. The antibacterial activity was observed against S. aureus ATCC 33591 (methicillin-resistant, MRSA) and ATCC 29213 (methicillin-sensitive, MSSA) at 512 µg.mL−1 in the apolar extracts of the fruits constituted by saturated and unsaturated fatty acids, as well as phytosterols. The fruits presented a rich nutritional composition correlated with antioxidant and antibacterial action, being potential for health improvement and it can be explored by the food industry as well as in nature consumption by the population.

Investigating the influence of selenium and epibrassinolide on antioxidant activity, proline accumulation, and protein expression profiles in wheat plants experiencing heat and drought stress

In the current investigation, the combination of selenium (Se) and epibrassinolide (EBL) exhibited a promising alleviative response against the concurrent stress of heat and drought in wheat plants. The compromised growth and photosynthetic performance of wheat plants under the combined stress of heat and drought were substantially improved with the treatment involving Se and EBL. This improvement was facilitated through the expression of Q9FIE3 and O04939 proteins, along with enhanced antioxidant activities. The heightened levels of antioxidant enzymes and the accumulation of osmoprotectant proline helped mitigate the overaccumulation of reactive oxygen species (ROS), including electrolyte leakage, H2O2 accumulation, and lipid peroxidation, thus conferring tolerance against the combined stress of heat and drought. Studies have demonstrated that Se and EBL can assist wheat plants in recuperating from the adverse effects of heat and drought. As such, they are essential components of sustainable farming methods that aim to increase crop productivity.

Impact of starch profile on glycemic index of coloured and non-pigmented genotypes of rice (Oryza sativa L.)

Abstract Rice serves as a crucial staple food, supplying energy and nutrients to roughly half the global population. Consumers prefer to take mostly the white rice, but pigmented rice is enriched with anthocyanin and has potential health benefits. The study of 27 rice genotypes consisting of eight non-pigmented and 19 pigmented genotypes were estimated for protein content, antioxidant activity and starch profile including total starch(TS), Resistant Starch(RS), Slowly Digestible Starch(SDS), Rapidly Digestible Starch(RDS), Amylose content(AC), and Glycemic Index (GI). This study shows that RS and SDS levels have a negative correlation with GI, whereas RDS has a positive association with the glycemic index. The starch content and amylose content were not showing any direct relation with the GI. There was minimal variation in the glycemic index between pigmented and non-pigmented rice varieties. Keywords: Antioxidant activity, glycemic index, pigmented rice, resistant starch, slowly digestible starch, starch profile

In silico assessment of antioxidant activity and toxicity profiling of bioactive molecules from Murraya koenigii

The antioxidant activity of curry leaves is of interest because oxidative stress is implicated in a variety of diseases, including cancer, heart disease, and neurodegenerative disorders. By scavenging free radicals and inhibiting lipid peroxidation, antioxidants can help protect cells from damage and reduce the risk of these diseases. Overall, in-silico studies suggest that curry leaves and their bioactive compounds have potent antioxidant activity. The objective of the study was to assess the antioxidant activity of the bioactive molecules from Murraya koenigii and anticipate the toxicity by in-silico research. iGEMDOCK software was used to assess the antioxidant activity. ProTox II software was used to conduct the toxicity investigations. Osthol (− 81.4863, − 81.9046 kcal/mol), mukoenineA (− 81.0417, − 78.9941 kcal/mol), murrayone(− 80.0731, − 78.9453 kcal/mol), kaempferol (− 97.0774, − 89.3534 kcal/mol), and apigenin (− 89.5291, − 108.704 kcal/mol) were found to have the highest binding energies with SOD and GPx proteins, respectively, when compared with standard (ascorbic acid; − 81.132, − 98.917 kcal/mol). All the mentioned compounds have low levels of hepatotoxicity, carcinogenicity, immunotoxicity, mutagenicity, and cytotoxicity. The bioactive molecules of Murraya koenigii have a potent antioxidant effect and low level of toxicity that gives valuable insight for optimizing lead molecules to combat free radical generation or oxidation.

Evaluation of antioxidant activity and chemical profile of Cudrania tricuspidata tree pruning extract obtained by optimized microwave-assisted extraction

The residue from pruning Cudrania tricuspidata trees is considered a rich source of energy and bioactive compounds. Recovering these compounds from C. tricuspidata tree pruning could help mitigate potential economic and environmental concerns. The primary aim of this study was to investigate the impact of extraction temperature, duration, and liquid-to-residue ratio on the antioxidant activity, total phenolic content, and total flavonoid content of C. tricuspidata tree pruning, using the response surface methodology. The results indicated that the microwave-assisted extraction temperature or microwave-assisted extraction time was the most crucial variable in the extraction process (Significance at p-value < 0.001 – 0.05 for antioxidant activity and chemical profile). It is worth mentioning that the optimal extraction conditions for achieving maximum 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity, 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical cation induction activity, total polyphenol content, and total flavonoid content were distinct from one another, necessitating specific optimization for each targeted characteristic. The optimized extraction conditions yielded 85.8% DPPH radical scavenging activity, 95.4% ABTS radical cation induction activity, 2.72 mg/g total polyphenol content, and 2.53 mg/g total flavonoid content. These results highlight the potential of C. tricuspidata as a valuable dietary source of phenolic antioxidants for human health.

Basic Chemical Composition, Selected Polyphenolic Profile and Antioxidant Activity in Various Types of Currant (Ribes spp.) Fruits

Black currants are more popular and consumed more often than red and white ones. These fruits are low in calories, and they are recognised as a rich source of vitamin C. It can be hypothesised that currant fruits, depending on the colour, may differ in the profile of polyphenolic compounds, antioxidant activity and basic composition. The objective of this study was to determine the basic chemical composition, selected polyphenolic compound profile and antioxidant activity of black, red and white currant fruits collected over two years. Red currant fruits had a higher protein content, than black currant fruits, which had the lowest. The highest fat content was found in white currants and the lowest in black currants. The black currant variety was the richest in total carbohydrates. The highest amount of total polyphenols was found in black currant fruits and the lowest in red currant fruits. In all types of currant fruit, catechin was the major phenolic compound. However it showed the highest difference between types of currants. It was observed that red currant fruits had the highest antioxidant activity when tested with the ABTS+ and FRAP methods, and the lowest was found in white currant fruits. The highest antioxidant activity, tested by the FRAP method, occurred in black currant fruits, while the lowest was observed in white currant fruits.

Effects of lactic acid bacteria and cellulase additives on the fermentation quality, antioxidant activity, and metabolic profile of oat silage

Oats (Avena sativa L.) are rich in nutrients and bioactive compounds, serving as a roughage source for ruminants. This study investigated the impact of lactic acid bacteria (LAB), cellulase (M), and their combinations (LM) on the fermentation quality and metabolic compounds of oat silage. Results demonstrated that all additive treatments significantly increased lactic acid content compared to the control group (P < 0.05), with the lactic acid bacteria treatment group exhibiting the lowest pH value (P < 0.05). Analysis of antioxidant activity and metabolites in oat silage over 60 days revealed 374 differential metabolites with 113 up-regulated and 261 down-regulated, and all treatment groups showing higher antioxidant activity than raw oat materials (P < 0.05). Although no significant differences in antioxidant activity were observed among the various treatment groups in this experiment, notable changes in metabolic pathways were identified. Furthermore, two metabolites (carboxylic acids and derivatives and benzene and substituted derivatives) were identified through non-targeted metabolomics technology, both of which are strongly associated with the antioxidant activity of oat silage. This finding provides a theoretical basis for the efficient use of oat silage in animal husbandry.Graphical abstract

Aktivitas Antioksidan dan Profil Sensori Minuman Sari Kacang Merah (Phaseolus vulgaris L.) dengan Penambahan Ekstrak Jahe Merah

The diversification and product development of kidney bean and ginger products have not yet been fully explored, especially in relation to antioxidant activity and sensory profiles. This study aims to evaluate the antioxidant activity, total phenolic compounds (TPC), sensory profile, and consumer acceptance of a kidney bean drink with added red ginger extract. Three variations of the kidney bean drink were tested, each containing different concentrations of red ginger extract: 0, 4, and 8%. Antioxidant activity was measured using the DPPH (2,2-diphenyl-1-picrylhydrazyl) method, while TPC was determined using the Folin Ciocalteu method. Sensory analysis was conducted using the free choice profiling (FCP) method, with results analyzed through generalized procrustes analysis (GPA) to identify the sensory characteristics of the samples. Additionally, a hedonic test was used to assess the level of panelists' preference for each sample. The results showed that the addition of red ginger extract significantly affected (p&lt;0.05) the antioxidant activity, TPC, sensory profile, and consumer acceptance of the kidney bean drink. Antioxidant activity demonstrated a substantial percentage of DPPH inhibition, ranging from 38.01 to 58.00%. TPC content values ranged from 0.91 to 1.80 mg GAE/g. The kidney bean drink exhibited various sensory attributes, including brown color, ginger aroma, caramel aroma, sweet taste, spicy taste, beany taste, liquid mouthfeel, creamy mouthfeel, spicy aftertaste, and beany aftertaste. The hedonic test results showed that panelists' preferences ranged from neutral to somewhat liking, with scores between 4.00 and 5.10.

Characterization of Peptide Profiles and the Hypoallergenic and High Antioxidant Activity of Whey Protein Hydrolysate Prepared Using Different Hydrolysis Modes.

Food proteins and peptides are generally considered a source of dietary antioxidants. The aim of this study was to investigate the antioxidant activity, allergenicity, and peptide profiles of whey protein hydrolysates (WPHs) using different hydrolysis methods. The results demonstrated that the degrees of hydrolysis of the hydrolysates with one-step (O-AD) and two-step (T-AD) methods reached 16.25% and 17.64%, respectively. The size exclusion chromatography results showed that the O-AD had a higher content of >5 and <0.3 kDa, and the distribution of peptide profiles for the two hydrolysates was significantly different. Furthermore, 5 bioactive peptides and 15 allergenic peptides were identified using peptidomics. The peptide profiles and the composition of the master proteins of the O-AD and T-AD were different. The DPPH and ABTS radical scavenging abilities of WPHs were measured, and hydrolysates were found to exhibit a strong radical scavenging ability after being treated using different hydrolysis methods. An enzyme-linked immunosorbent assay showed that the sensitization of WPHs was significantly reduced. This study may provide useful information regarding the antioxidant properties and allergenicity of WPHs.

Polyphenolic Profile and Antioxidant Activity of Whole Grape Juices from Vitis labrusca and Brazilian Hybrid Grapes in Two Training Systems.

The phenolic profile and antioxidant activity of whole grape juices from Vitis labrusca and Brazilian hybrids in two training systems were analyzed. Genotypes of V. labrusca ('Bordô' and 'Isabel') and Brazilian hybrids ('IAC 138-22 Máximo' and 'BRS Violeta') were grafted onto the rootstock 'IAC 766 Campinas' (106-8 'Mgt' × Vitis caribaea) and trained on low and high trellis. After harvest, the grapes were destemmed and the berries macerated in a roller crusher. Following hot extraction without pressurization of the pomace and gentle pressing of the blend (skins, must, and seeds), the juices were bottled in amber glass bottles and pasteurized. The physicochemical and colorimetric parameters of the juices, as well as the levels of flavonoids, phenolic compounds, total monomeric anthocyanins, antioxidant activity, and polyphenolic profile, were evaluated. The juices were also subjected to sensory analysis (CAAE: 65549817.7.0000.5411). There was broad variation in all assessed characteristics. The results obtained demonstrate that the training system and grape genotype used in juice production are highly related to the presence of sugars, acidity, and bioactive compounds. Juices made from 'Bordô', 'IAC 138-22 Máximo' and 'BRS Violeta' grapes stood out from 'Isabel' juices, the main grape variety used in Brazilian juice and wine production. All juices contain bioactive compounds in considerable concentrations, indicating beverages with high antioxidant activity and, consequently, high biological potential, with the use of high trellis in vine cultivation potentially increasing concentrations.

Assessing the impact of temperature, pH, light and chemical oxidation on fucoxanthin colour changes, antioxidant activity and the resulting metabolites.

The present study evaluated the effects of temperature, pH, light and chemical oxidation on fucoxanthin changes in terms of colour, antioxidant activity and metabolomic profile. Additionally, the correlation between antioxidant activity and identified metabolites was analysed. It was found that colour change was significantly reduced at elevated heat (100 °C, *∆E = 0.81 ± 0.05), reduced pH (pH 3, *∆E = 0.59 ± 0.04) and length of light exposure (*∆E = 3.16 ± 0.04). Antioxidant activity decreased under all treatments. Among the temperatures tested, fucoxanthin exhibited the highest activity at 60 °C, ranging from 0.92 to 3.04 mg Trolox equivalents (TE) g-1. Significant activity reductions (P < 0.05) were observed as a result of pH changes in the 2,2-diphenyl-1-picrylhydrazyl and β-carotene bleaching assays. Exposure to light 2: warm white lamp for 120 h significantly reduced antioxidant activity (0.01 to 1.70 mg TE g-1). Chemical oxidation also led to reduced activity, ranging from 0.18 to 0.29 mg TE g-1. Multivariate data analysis revealed distinct profiles for temperature, pH, light and chemical oxidation treatments. Liquid chromatography-tandem mass spectrometry (LC-MS/MS)-based metabolomics analysis identified 10 metabolites, and significant correlations (P < 0.05) indicate that these metabolites contributed to the samples' antioxidant activities. In conclusion, fucoxanthin tolerates well at 60 °C, within pH range 3-9, and within 8 h of light exposure, as indicated by its consistent antioxidant activity and minimal colour change. Each treatment resulted in distinct metabolite concentrations, as shown by LC-MS/MS-based metabolomics analysis. Further research into these metabolites could advance the understanding of their roles and aid in optimising processing conditions to favour beneficial metabolites. © 2024 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

Effect of fermentation with single and co-culture of lactic acid bacteria on Chinese Elaeagnus angustifolia juice: Evaluation of bioactive compounds and volatile profiles

Chinese Elaeagnus angustifolia (EA) is a homologous food and medicine that is rich in bioactive substances, and most EA is currently treated as an abandoned resource. In this study, various lactic acid bacteria (LAB) were used to ferment EA juice to improve its content of bioactive compounds and the aroma profile to develop a nutritious and acceptable EA beverage. The growth characteristics, total phenolic content, total flavonoid content, antioxidant activity, and aroma profiles of the EA juice after fermentation by pure and mixed LAB were measured. The results of pure LAB fermentation showed that Lactobacillus rhamnosus (BL) had strong adaptability in EA juice, and Lactobacillus fermentium (BF) had the greatest ability to improve its probiotic function. 1-nonanol, 3-buten-1-ol, 3-methyl-, 2-tridecanone, pentanoic acid, and 10-octadecenal could be the typical aroma substances of coculture-fermented EA juice. This is the first study in which EA processing by LAB fermentation has been investigated. The results proved that the fermentation of EA by mixed BL and BF could be a promising method for the high-value utilization of EA.

Phenols, flavonoids and anthocyanins in Solanum lasiocarpum from Borneo: In vitro antioxidant activity and phytochemical profiling via LCMS Q-TOF

Phenols, flavonoids, and anthocyanins are compounds that reported play important roles in plant defence mechanism system. Antioxidant activity is mostly derived from these phytochemical groups, which have a wide range of pharmaceutical properties, including antimicrobial, antitumor, anti-inflammatory, antipyretic, anti-allergy, anti-fertility, hypoglycemic, anti-histamine, antioxidant, antiviral, analgesic, anti-ulcerogenic, nephroprotective, antidiabetic, immuno-secretory, cardiovascular, anti-platelet aggregation, antibacterial, anticancer, and hepatoprotective activities. However, these compounds in Solanum lasiocarpum from Borneo areas are remaining unclear. In this experiment, we performed comprehensive evaluation on effect of extraction solvents on phenols, flavonoids, and anthocyanin's contents and further on the scavenging activity (2,2-diphenyl-1-picrylhydrazyl-hydrate, DPPH; 2,2′-azino-bis(3-ethylbenzthiazoline-6-sulphonic acid), ABTS; and ferric-reducing antioxidant power, FRAP). High phenolic, flavonoid and anthocyanin contents be found in low polar solvent. Antioxidant assay showed acetone was higher activity with IC50 of 6.36 mg/mL compared to methanol (12.1 mg/mL) and hexane (17.8 mg/mL). Furthermore, liquid chromatography mass spectrometry quadrupole-time of flight (LCMS Q-TOF) mass spectrometer detected N-Acryloylglycine, butoctamide hydrogen succinate, eruberin B, emmotin A and N-Cyclohexanecarbonylpentadecylamine that important in natural polymers, serve as sleep disorders treatment agents, anti-fibrotic property, immunomodulatory activity, and act as differentiator between N-palmitoylethanolamine-hydrolyzing acid amidase (NPAA) compared to fatty acid amide hydrolase (FAAH), respectively. The limitation of this research is the assessment of antioxidant properties related to the polarity of the extraction solvent. Polar solvents may exhibit high scavenging activity, but phenolic compounds, flavonoids, and anthocyanins are found in higher concentrations in non-polar solvents. We encourage further investigation into phytochemical profiles due to the abundance from non-polar solvents.

Effects of Gamma Irradiation on Changes in Chemical Composition and Antioxidant Activity of Euphorbia maculata Callus.

In this study, we investigated the effects of gamma irradiation on the antioxidant activity and metabolite profiles of Euphorbia maculata calli (PC3012). Gamma irradiation at various doses (0, 0.05, 0.5, and 10 kGy) significantly enhanced the 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid (ABTS+) radical scavenging activities of the callus extracts of PC3012 in a dose-dependent manner. High-performance liquid chromatography (HPLC) and ultra-performance liquid chromatography-quadrupole time-of-flight/mass spectrometry (UPLC-Q-TOF/MS) analyses revealed that irradiation increased the lysophospholipid content, although no new antioxidant compounds were formed. Furthermore, a PLS-DA analysis revealed evident metabolic differences between non-irradiated and irradiated samples, which were further verified by statistical validation. These findings suggest that gamma irradiation induces specific biochemical modifications that enhance the bioactive properties of PC3012 calli. This technology exhibits potential for utilization in the natural product and food sectors, particularly in the development of functional foods and nutraceuticals with improved health benefits.

Antioxidant Activity and Preclinical Safety of Semen persicae Extract.

Semen persicae is the dried mature seeds of Prunus persica (L.) Batsch and P. davidiana (Carr.) Franch and is commonly used in traditional Chinese medicine (TCM) formulations because of its variety of biological effects. The present study aimed to evaluate the antioxidant activity and toxicity profiles of semen persicae extract (SPE) after determining the amygdalin content (4.95%) using HPLC. Regarding the in vitro antioxidant activity, SPE with 2 mg/mL concentration scavenged 1,1-diphenyl-2-picrylhydrazyl (DPPH), hydroxyl, and ABTS free radicals with rates of 51.78%, 55.47%, and 57.16%, respectively. The same concentration of SPE chelated 30.76% Fe2+. The in vitro cytotoxicity study revealed that SPE induced 92.45% cell viabilities of HEPG2 even at 2000 μg/mL. In the acute toxicity study, oral administration of SPE did not provoke mortality or any toxic signs at doses up to 2000 mg/kg bw. Repeated oral administration for 28 days at doses of 100, 300, and 600 mg/kg per day in rats did not show any toxicity signs or gross pathological abnormalities. The results of the present research provide basic reference data for SPE with a moderate effect on antioxidant activity and low toxicity for future screening of biological and pharmacological properties.

Improving the quality of Glycyrrhiza stems and leaves through solid-state fermentation: flavonoid content, antioxidant activity, metabolic profile, and release mechanism

Glycyrrhiza stems and leaves (GSL) are waste products of Glycyrrhiza; however, it has been considered a potential source of flavonoid compounds. In this study, GSL was processed by solid-state fermentation (SSF) to improve the flavonoid content and antioxidant activity. Firstly, a near-infrared (NIR) prediction model for flavonoid content in fermented Glycyrrhiza stems and leaves (FGSL) was established. Next, the effects of SSF on the antioxidant activity and metabolite profile of GSL were investigated. Finally, the possible mechanism of ferment release of flavonoids was explored based on enzyme activity, thermogravimetric analysis, and FTIR spectroscopy. The results revealed that NIR spectroscopy can efficiently analyze flavonoid contents in GSL, with predicted determination coefficient (Rp2) and root mean square error (RMSEP) of 0.9874 and 0.125, respectively. SSF significantly increased the levels of flavonoids, and enhanced the scavenging activities of DPPH radical and hydroxyl radical and reducing power of FGSL. Widely targeted metabolomic analysis showed the detection of 461 differential metabolites were identified after SSF, with 141 metabolites remarkably up-regulated and 320 metabolites of FGSL down-regulated during fermentation. The main types of differential metabolites were phenolic acids and flavonoids, and the destruction of cellulose by SFF was crucial to the release of flavonoids. In conclusion, our study revealed that SSF remarkably improved the phytochemical components of FGSL by increasing enzyme activity and destroying cellulose structure, thereby contributing to the enhancement of antioxidant activity. This study provided a scientific basis for the production of high-value flavonoids from plant materials and offered a novel approach to elucidate the release and conversion of flavonoids.Graphical

Antioxidant activity of Eucheuma cottonii Seaweed Extracts from Central Mawasangka Waters

Eucheuma cottonii is one type of seaweed that has the potential to be an antioxidant. This seaweed grows and is distributed in various waters of Indonesia, especially in Southeast Sulawesi. However, information regarding the antioxidant activity and the compound content of E. cottonii in this area is still limited. Therefore, this research aims to determine the compound and antioxidant activity profile in E. cottonii. The study used laboratory experimental methods. The research stages were preparation (seaweed sampling), extraction, qualitative phytochemical screening, and antioxidant assay. The initial identification of compounds using qualitative phytochemical screening methods with three extraction solvents: ethanol, ethyl acetate, and n-hexane. Meanwhile, the antioxidant test employed the DPPH (2,2-diphenyl-1-picrylhydrazyl) method. The results of qualitative phytochemical screening revealed that the seaweed extract of E. cottonii contains saponins, tannins, and terpenoids. The antioxidant assay using the DPPH method indicated that among the three extraction solvents used, ethanol extract exhibited a very strong antioxidant activity (with an IC50 of 30,036 ppm), compared to ethyl acetate extract (IC50 of 182,179 ppm) and n-hexane extract (IC50 of 641,454 ppm). This study concluded that E. cottonii seaweed has the potential to be developed as a source of natural antioxidants or raw material for the discovery of antioxidant medicines in the future.

Possibility of sugar substitution with steviol-glycosides in elderflower liqueur production: consumer acceptance, sugar content, antioxidant activity and phenolic profile

Possibility of sugar substitution with steviol-glycosides in elderflower liqueur production: consumer acceptance, sugar content, antioxidant activity and phenolic profile

Comparative profiling of secondary metabolites and antioxidant properties of twelve Morus varieties: Insights into the diversity of M. alba and M. nigra grown in Sicily

This work analyzed potential phytochemical differences in bioactive compounds, antioxidant activity and metabolic profiles of 12 different varieties of Morus alba and Morus nigra fruits grown in Sicily by Liquid chromatography coupled to High Resolution Mass Spectrometry. Through UV/Vis assays, variations in in bioactive compounds were observed, recording higher contents of polyphenols and anthocyanins in M. nigra species. Spectrophotometric assays also revealed the absence of ellagitannins and proanthocyanidins in the same samples, while the amount of anthocyanins varied not only among species but also among cultivars. From a functional point of view, both scavenging and radical-reducing abilities were evaluated by biochemical assays, while Cellular Antioxidant assay was used to monitor antioxidant properties on a human cell-based biological system. These assays confirmed that M. nigra varieties possessed higher antioxidant activity in terms of radical scavenging and reducing antioxidant power. On the other hand, the cellular model system provided insights into the potential health implications of Morus spp. with values comparable to other common berries. Finally, metabolomic analysis illuminated the chemical diversity within Morus spp. by highlighting distinct metabolic fingerprints and allowing discrimination between species and varieties. Anthocyanins emerged as key metabolites for this discrimination, with additional compounds contributing to genotype-specific profiles. Overall, these results underscore the importance of genetic diversity in assessing the health properties of Morus spp. with implications for improving their nutritional and medicinal value in Mediterranean areas, particularly Sicily.

Effects of Incorporating Caramel, Carrot, and Tomato Powder on the Quality Characteristics of Soy Protein-Based Meat Patties.

Plant protein-based foods have become dietary preferences worldwide, and the quality of this food group is highly associated with the ingredients used. This study investigated the effects of incorporating caramel, tomato powder, and carrot powder on the product quality of soy protein-based meat patties (SPMPs). The color, total phenolic content (TPC), antioxidant activity, lipid oxidation, and texture profile of uncooked and cooked soy protein meat patties were analyzed. Among the cooked SPMPs, caramel SPMPs exhibited the lowest color difference (ΔE) values, and the ΔE value of tomato SPMPs was lower than that of carrot SPMPs, indicating that caramel has the best color stability, and the tomato experienced less color change than the carrot during cooking. Notably, carrot SPMPs exhibited lower color stability during refrigeration storage than the others. Both carrot and tomato powders increased the total phenolic content (TPC) and antioxidant stability and inhibited lipid oxidation in SPMPs during cooking. However, tomato SPMPs exhibited higher TPC values and greater antioxidant stability compared to carrot SPMPs. The addition of caramel and carrot powders decreased the hardness of raw SPMPs, but tomato powder increased the hardness. The texture profile of tomato SPMPs was more affected by the cooking process compared to caramel and carrot SPMPs. This study showed that incorporating both carrot and tomato powders positively influenced the quality characteristics of SPMPs compared to caramel powder, however, tomato powder exhibited superior efficacy.