Antioxidant Capacity Values Research Articles

KEÇİBOYNUZUNUN (CERATONİA SİLİQUA L.) NİKOTİN BAZLI OKSİDATİF STRESE ETKİSİ

OBJECTIVE: In this study the antioxidant effect of carob plant, ıt's effects of nicotine-induced oxidative stress and the number of pyramidal cells in the rat hippocampus in cornu ammonis (CA) were investigated. MATERIAL AND METHODS: In the study, 28 adult Wistar Albino male rats were used. Rats are divided into four groups as control group, carob group, nicotine group and nicotine + carob group. Nicotine was applied to the experimental group, and carob extract was applied to the treatment group as well as nicotine. Superoxide dismutase (SOD), glutathione (GSH), glutathione disulfide (GSSG), total oxidant capacity (TOS), total antioxidant capacity (TAS) values were measured by spectrophotometric analysis on the lung, brain, kidney, heart and liver tissues. Oxidative stress index (OSI) and GSH / GSSG values, respectively, were calculated as TOS/TAS and GSH/GSSG rates. The number of pyramidal cells in the CA was estimated using the optical fractionator technique. RESULTS: It is seen that the TAS level in the kidney tissue of the nicotine group is significantly lower than the control and carob groups. In brain tissue, the TAS level of the nicotine group was significantly lower than that of other groups (p<0.001). The OSI value of the nicotine group was significantly higher in liver tissue compared to the control group (p<0.001). Nicotine exposure has been shown to cause a significant reduction in the number of pyramidal cells in CA. CONCLUSIONS: It is understood that Carob plant is an important phytomedical plant that has antioxidant properties against nicotine by increasing TAS level in oxidative stress formation.

Development of flavored kombuchas with Amazonian fruits: bioactive compounds evaluation and antioxidant capacity.

Using Amazonian fruits to flavor kombuchas is a promising proposal, as it adds nutritional value to the drink. This work sought to develop kombucha flavored with Amazonian fruits and evaluate the bioactive compounds and antioxidant capacity of the formulations. Three kombucha formulations were prepared using green tea (Camellia sinensis) and three Amazonian fruits: cupuassu (Theobroma grandiflorum), tapereba (Spondias lutea L.) and bacuri (Platonia insignis). Kombucha fermentations were evaluated before and after the insertion of nectars through the analysis of phenolic compounds, vitamin C and antioxidant capacity. Analyzes of pH, total sugars, acetic acid, ethanol, and microbiological characterization of final formulations were also carried out. For the first fermentation, were found values of phenolic compounds and antioxidant capacity of 30.60 ± 0.93 mg EAG/L and 295.02 ± 5.59 µmol ET/mL, and the formulation with tapereba showed the highest values for total phenolic compounds (34.92 ± 12.25 mg EAG/L), antioxidant capacity (320.57 ± 9.53 µmol ET/mL) and vitamin C (198.25 mg/100g). Thus, the formulations developed had a crucial nutritional appeal to stimulate consumption by the population, in addition to enabling the valorization and addition of commercial value to the Amazonian fruits used.

Bazı popüler diyetlerin besin ögesi içeriklerinin, diyet antioksidan kapasitelerinin, diyet kalitelerinin ve diyet inflamatuar yükünün incelenmesi

This study aimed to examine some popular diets' nutrient content, dietary antioxidant capacity, diet quality, and dietary inflammatory load. Materials and Method: Literature was reviewed to identify popular diets, and Atkins, vegan, Zone, Dukan, Mediterranean, alkaline, ketogenic, and Paleo diets were included in the study. Nutrient contents, antioxidant capacity, and oxygen radical absorbance capacity (ORAC) values of popular diets were determined using the Ebispro for Windows (BeBIS) program. Diet Quality Index-I (DQI-I) and Dietary Inflammatory Index were calculated. Results: When the antioxidant amounts of all dietary models were compared, the diet with the highest antioxidant content was the Paleo diet (6.0 mmol), and the lowest was the classic ketogenic diet (1.9 mmol). When the ORAC values of the dietary patterns were compared, the diet with the highest antioxidant capacity was the Paleo diet (23670), and the diet with the lowest antioxidant capacity was the Dukan cruise diet (1828). The diet with the lowest DII score was the vegan diet (-1.5), and the diet with the highest DII score was the classic ketogenic diet (5.9). According to the DII scores, vegan, Dukan, and Mediterranean diets have anti-inflammatory properties. Vegan diet had the highest DQI-I score (74). Zone (73) and Mediterranean (68) had the highest scoring diets. The diets with the lowest DQI-I scores were the Dukan (attack phase) (43) and the classic ketogenic diet (46). Conclusion: These findings provide valuable information on the nutritional adequacy of popular diets. Plant-based and balanced diets have better quality and nutrient profiles than low-carbohydrate diets.

Physico-chemical characterisation of whole meal flours from three wild chickpea varieties and their technological performance in Gluten Free Bread

The present study investigated the physico-chemical characteristics of whole-meal flours from three wild chickpea varieties (white chickpea – WC, red rough chickpea – RRC, red smooth chickpea – RSC) compared to a modern chickpea variety (MC) and their bread-making performances in 30% (w/w flour) substituted GF breads. Wild chickpea flours showed the highest ash, total dietary fiber (TDF), and total antioxidant capacity (6.3%, 13.4%, and 9.5% increase for WC, RRC, and RSC flour compared to MC flour) values compared to MC sample, and red varieties (RRC- and RSC-samples) showed the highest total phenolic content (15.5% and 17.0% increase compared to MC flour). Significant differences were also found in protein content and techno-functional properties. Bread specific volume and crumb hardness were significantly affected by chickpea variety, with red varieties (RRC- and RSC-samples) revealing the lowest impact. 1H NMR proton molecular mobility significantly changed as a function of chickpea variety, and these differences might be associated to the different macroscopic bread quality. Overall, the tested wild chickpea flours revealed valuable chemical composition, and differed in the techno-functional and bread-making performances, with red varieties showing the most promising results to improve GF breads.

Kapasitas Antioksidan <i>Etlingera doliiformis</i>: Jahe-jahean Endemik Sulawesi

Zingiberaceae is an aromatic plant that has the potential to produce essential oils. One of the species is Elingera doliiformis. Etlingera doliiformis A.D. Poulsen is an endemic species to Sulawesi from the Zingiberaceae family. This study is the first to examine the antioxidant potential of E. doliiformis. The aim of this research is to obtain the antioxidant capacity value of the endemic plant of Sulawesi, namely E. doliiformis. The plant materials used are leaves and flowers. Antioxidant capacity analysis was carried out using the DPPH (1,1-diphenyl-1-picrylhydrazyl) method. The vitamin C antioxidant test was carried out by dissolving 20 mg of vitamin C in 100 ml of 96% ethanol. The antioxidant activity of E. doliiformis flowers and leaves was determined using the DPPH test. The percentage of inhibition in flowers was higher than in leaves, although the difference was not significant. The results of the analysis of the antioxidant capacity of Etlingera doliiformis leaves and flowers showed high antioxidant potential. This potential can be used as a development in the pharmaceutical industry in the future.

Antioxidant and Anti-Obesity Effects of Juglans mandshurica in 3T3-L1 Cells and High-Fat Diet Obese Rats.

Juglans mandshurica Maxim. walnut (JMW) is well-known for the treatment of dermatosis, cancer, gastritis, diarrhea, and leukorrhea in Korea. However, the molecular mechanism underlying its anti-obesity activity remains unknown. In the current study, we aimed to determine whether JMW can influence adipogenesis in 3T3-L1 preadipocytes and high-fat diet rats and determine the antioxidant activity. The 20% ethanol extract of JMW (JMWE) had a total polyphenol content of 133.33 ± 2.60 mg GAE/g. Considering the antioxidant capacity, the ABTS and DPPH values of 200 μg/ml of JMWE were 95.69 ± 0.94 and 79.38 ± 1.55%, respectively. To assess the anti-obesity activity of JMWE, we analyzed the cell viability, fat accumulation, and adipogenesis-related factors, including CCAAT-enhancer-binding protein alpha (C/EBPα), sterol regulatory element-binding protein-1c (SREBP1c), peroxisome proliferator-activated receptor-gamma (PPARγ), fatty acid synthase (FAS), and acetyl-CoA carboxylase (ACC). We found that total lipid accumulation and triglyceride levels were reduced, and the fat accumulation rate decreased in a dose-dependent manner. Furthermore, JMWE suppressed adipogenesis-related factors C/EBPα, PPARγ, and SREBP1c, as well as FAS and ACC, both related to lipogenesis. Moreover, animal experiments revealed that JMWE could be employed to prevent and treat obesity-related diseases. Hence, JMWE could be developed as a healthy functional food and further explored as an anti-obesity drug.

FARKLI KURUTMA TEKNİKLERİNİN HURMA ERİĞİ MEYVELERİNİN (DIOSPYROS LOTUS L.) BİYOAKTİF, RENK, ANTİBAKTERİYEL VE DUYUSAL ÖZELLİKLERİ ÜZERİNE ETKİSİ

In this study, the effects of hot air drying (HD), vacuum drying (VD) and freeze drying (FD) processes on total phenolic (TPC) and flavonoid contents (TFC), antioxidant capacity (AC), color and antibacterial properties and sensory evaluation of date plum (DP) fruit were determined. Total phenolic, total flavonoid and antioxidant capacity values of dried and fresh samples were determined as 13.86-7.45 mg GAE/g, 7.17-4.09 mg CE/g and 86.60-54.98%, respectively. The highest inhibition levels against Bacillus cereus (24.50 mm) and Salmonella Typhimurium (24.67 mm), Yersinia enterocolitica (25.75 mm) and Staphylococcus aureus (25.17 mm) were determined for HD and VD, respectively. In terms of sensory evaluation, FD drying was scored similarly to fresh samples (P>0.05). Overall, FD drying could be applied for longer preservation of DP fruits in terms of bioactive properties, color and sensory evaluation.

The Inflammatory and Oxidative Status of Newly Diagnosed Class III and Class IV Lupus Nephritis, with Six-Month Follow-Up.

Lupus nephritis (LN) is the most frequent and severe complication of systemic lupus erythematosus (SLE). A prospective cohort with a six-month follow-up was performed. Twelve SLE patients diagnosed with LN Class III, twelve NL Class IV patients, and twelve healthy control subjects (HC) were included. SLE data, renal function, oxidants, antioxidants, and inflammation were determined at baseline and six-month follow-up. During the six-month follow-up, the SLE Disease Activity Index (SLEDAI-2K) decreased in both LN Class III (20.08 ± 6.92 vs. 11.92 ± 5.87, p < 0.001) and LN Class IV (25.33 ± 6.01 vs. 13.83 ± 5.52, p < 0.001) patients. Furthermore, the values of the C4 component also increased during follow-up for LN Class III (25.36 ± 6.34 vs. 30.91 ± 9.22, p = 0.027) and LN Class IV (12.18 ± 3.90 vs. 20.33 ± 8.95, p = 0.008) groups. Regarding inflammation markers, both groups presented decreased C-reactive protein (CRP), but this was only significant for patients with LN class III (7.93 ± 1.77 vs. 4.72 ± 3.23, p = 0.006). Renal function remained stable in both groups, with no changes in eGFR. Patients with LN Class III and Class IV showed higher baseline levels for lipoperoxides (Class III p < 0.01, Class IV p < 0.1) and carbonyl groups in proteins (Class III p < 0.01, Class IV p < 0.1) compared to HC. Moreover, both groups presented lower baseline values of total antioxidant capacity (Class III p < 0.01, Class IV p < 0.1) and catalase (Class III p < 0.01, Class IV p < 0.1) compared to HCs. However, antioxidant and oxidant markers did not show significant differences between baseline values and at six months for either of the two study groups. In conclusion, patients show an imbalance in the oxidative state characterized by the increase in the oxidants LPO and protein carbonyl groups and the decrease in the activity of the antioxidant enzymes TAC and CAT compared to HC. However, the patients did not present an increase in disease activity and renal function improvement. The glomerular filtration rate did not change during the length of the study, and SLEDAI -2K, C3, and C4 improved. The early co-management between Rheumatologists and Nephrologists is essential to prevent the rapid progression of LN. It would be interesting to administer antioxidant supplements to patients with a recent diagnosis of LN and evaluate its effect in a follow-up study.

Consequences of dietary cinnamon and ginger oils supplementation on blood biochemical parameters, oxidative status, and tissue histomorphology of growing Japanese quails

The present study aimed to investigate the impact of various concentrations of ginger and cinnamon oils as antibiotic substitutes on some blood biochemical parameters, antioxidant capacity, and histopathological profile of the liver and gut of growing Japanese. A total of 900 Japanese quails were randomly allotted into 6 treatment groups. Each group had 5 replicates (30 chicks each). The first group received a basal diet and served as the control, while the second received a basal diet plus 0.5 g of colistin antibiotic/kg diet. The third and fourth groups were supplemented with 0.5 mL and 1.0 mL of ginger oil (GO)/kg diet, respectively. While the fifth and sixth groups received basal diet with 0.5 and 1.0 mL of cinnamon oil (CO)/kg diet, respectively. Results showed that adding herbal oils significantly (P < 0.05) decreased the aspartate aminotransferase (AST) and urea levels compared to control and colistin groups. Various levels of GO and CO significantly (P < 0.05) reduced cholesterol levels compared to control birds. Compared to the control and antibiotic groups, Japanese quails supplemented with various levels of herbal oils (GO and CO) had more extraordinarily significant (P < 0.05) values for total antioxidant capacity (TAC), superoxide dismutase (SOD), glutathione peroxidase (GPX), and glutathione reductase (GSR). Regarding histopathologic examination, the jejunum displayed a nearly empty lumen, a few fusions, and mild goblet cell metaplasia. On the other hand, the duodenum looked tall and had a few fusions of villi and remnants of removal in its lumina. It could be concluded that cinnamon and GO improved birds' blood biochemical parameters, electorate oxidative stress, and enhanced intestinal and hepatic histology of the treated quails. Also, the levels of 0.5 mL CO and 0.5 mL GO may be an acceptable substitute for antibiotics (colistin) in the diets of growing Japanese quail.

Ultrasonic treatment as a modern technique to facilitate the extraction of phenolic compounds from organic sunflower seed cakes.

Three different organic sunflower seed cakes, produced from seeds differing in the content of their hulls, were extracted by two different extraction methods - conventional extraction (CE) and ultrasound-assisted extraction (UAE). The total phenolic compound (TPC) content of the extracts was evaluated using Folin-Ciocâlteu reagent (FCR) and high-performance liquid chromatography (HPLC). The antioxidant capacity of extracts was evaluated with the Trolox equivalent antioxidant capacity (TEAC) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) assays. The results showed that both extracts displayed high TPC content and antioxidant capacity. The UAE method showed significantly higher TPC content and antioxidant capacity values than CE. Individual phenolic compounds such as chlorogenic acid (CGA) isomers (3-, 4- and 5-O-caffeoylquinic acids), di-CGA isomers, and feruloylquinic and coumaroylquinic acids were identified according to their exact masses by HPLC coupled to time-of-flight mass spectrometry. The results revealed that the UAE method could be used effectively to facilitate the extraction of phenolic compounds from sunflower seed cake. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

Avocado Hass peel from industrial by-product: effect of extraction process variables on yield, phenolic compounds and antioxidant capacity

At present in Peru, a substantial quantity of avocado by-products (peel and seed) is produced due to avocado processing. It is essential to revalue these products. The meticulous selection of parameters in solid–liquid extraction through maceration, which is the industrial preference, is crucial to obtain a greater recovery of phenolic compounds from avocado Hass peels. Therefore, the aim of this study was to assess the impact of process variables (ethanol concentration, temperature and solvent:feed (S/F) ratio) on the global yield of extraction (GY), total phenolic content (TPC), total flavonoid content (TFC), and antioxidant capacity (DPPH) of avocado Hass peel extract at two different stages of maturity. Furthermore, the quantification of phenolic compounds was using High Performance Liquid Chromatography with Diode Array Detection (HPLC-DAD) and antioxidant capacity using ABTS and FRAP assays were determined in higher yielding extracts. The dry matter content (dm) was determined in the pulp of unripe avocados (UA, 22.57% dm) and ripe avocados (RA, 27.30% dm). The results showed that, for all treatments, ethanol concentration, temperature, S/F ratio had a significant influence (p &amp;lt; 0.05) on GY, TPC, TFC and antioxidant capacity, and the UA peel extracts obtained with 40% ethanol, 49.3°C, S/F ratio (14.3 mL/g) and 60 min showed the highest values of TPC (44.24 mg GAE/g peel dw), TFC (786.08 mg QE/g peel dw) and antioxidant capacity against DPPH (564.82 μmTE/g peel dw), ABTS (804.40 μmTE/g peel dw) and FRAP (1006.21 μmTE/g peel dw). Meanwhile, for the HPLC-DAD analysis, vanillic acid and 4-hydroxyphenylacetic acid are the main phenolic compounds present in avocado peel extracts. The results of this research indicate that avocado peels are a source of natural phenolic components, with potential application in the food industry as a viable alternative to synthetic antioxidants, thus reducing their use.

The Brazilian Cardioprotective Nutritional (BALANCE) Program improves diet quality in patients with established cardiovascular disease: Results from a multicenter randomized controlled trial

Dietary modifications are essential strategies for cardiovascular disease prevention. However, studies are needed to investigate the diet quality of individuals undergoing secondary prevention in cardiology and who received dietary intervention based on cardiovascular disease management. We prospectively evaluated the diet quality in the Brazilian Cardioprotective Nutritional Program Trial (BALANCE Program Trial). We hypothesized that the BALANCE Program could improve patients’ dietary pattern according to different indices of diet quality such as the Dietary Inflammatory Index (DII); the dietary total antioxidant capacity; overall, healthful, and unhealthful Plant-Based Diet Index (PDI, hPDI, and uPDI, respectively); and modified Alternative Healthy Eating Index (mAHEI). This multicenter randomized, controlled trial included patients aged ≥45 years randomly assigned to either the experimental or control group. Data from 2185 participants at baseline and after 12, 24, 36, and 48 months showed that the intervention group (n = 1077) had lower mean values of DII and higher dietary total antioxidant capacity, PDI, hPDI, and mAHEI than the control group. The results also showed differences between the follow-up times for DII, hPDI, and uPDI (48 months vs baseline) and for PDI and mAHEI (24 months vs baseline), regardless of group. The interaction analysis demonstrated that the intervention group showed better results than the control group at 12, 24, 36, and 48 months for the DII and at months 12, 36, and 48 for the mAHEI. Our results provide prospective evidence that the BALANCE Program improved the diet quality in those in secondary cardiovascular prevention according to different indices, with the intervention group showing better results than the control group.

Purification of bioactive peptides from spent yeast autolysates

Spent brewer’s yeast have been described as an important source for bioactive peptides, with their properties well proven over the years. Besides the brewing sector, growing of large-scale processes on synthetic biology industry has generated a substantial amount of spent engineered yeast with further potential to be valued in a circular economy approach. In line with this perception, in this work, peptide-rich fractions were obtained from spent yeast peptide-rich extract autolysate (“ESY1”), using two different techniques, namely protein ultrafiltration and size-exclusion chromatography (SEC). Both methods allowed the production of different peptide fractions with diverse protein content, molecular weight distribution and peptides sequences. Overall, fractions with higher protein content and more purified reveal higher bioactivities, namely antihypertensive and anticholesterolemic, emphasizing that the purification process is an important step to include in production process of a dietary supplement with these specific features. In addition, significant antioxidant capacity values for peptide fractions purified by SEC were obtained, highlighting their potential use in economic sectors where antioxidant capacity has a massive impact, such as cosmetics.

The Effect of Dark Chocolate on Oxidative Stress Parameters After High-Intensity Kickboxing Training

In our study, the impact of dark chocolate on oxidant and antioxidant parameters was examined. Dark chocolate intake has increased as a result of its beneficial benefits on human health. Twenty male kickboxers in the study. On the first day blood samples were collected. Then, two groups of 10 people were randomly divided into two groups. Only one of the groups received chocolate. At 18:00 at night, blood samples were collected and stored at -80 °C. To determine oxidant stress; malondialdehyde (MDA), to determine antioxidant capacity; Superoxide dismutase activity (SOD), glutathione peroxidase (GPx) and total antioxidant capacity (TAC) values were measured. After it was determined that the data showed normal distribution, the paired t test was performed. According to the Groups (Control Grup or Chocolate Receiving Group) the changes before and after the training were examined. When examined, it is seen that there is no significant difference in the GPx, MDA and TAC values of the oxidant and antioxidant parameters of the athletes in both groups before and after training. However, a statistically significant change was found in the SOD value of the athletes in the chocolate receiving group before training (p&amp;lt;0.05). In control Group, a statistically significant change was observed between "before and after training" in terms of "GPx and TAC" parameters (p&amp;lt;0.05). Our results showed that dark chocolate consumed acutely before intense exercise is important in terms of showing that it can prevent the increase of oxidative stress markers.

Methyl cellulose/okra mucilage composite films, functionalized with Hypericum perforatum oil and gentamicin, as a potential wound dressing

There is a growing demand for the development of functional wound dressings enriched with bioactive natural compounds to improve the quality of life of the population by accelerating the healing process of chronic wounds. In this regard, a functional composite film of okra mucilage (OM) and methylcellulose (MC) incorporated with Hypericum perforatum oil (Hp) and gentamicin (G) was prepared and characterized as a wound dressing. Increasing Hp resulted in improved film properties with a more porous structure, higher WVTR, and lower surface hydrophobicity. Furthermore, incorporating Hp into OM:MC films led to increased elongation at the break while reducing the tensile strength of the films. The highest values of total antioxidant capacity (1.09–1.16 mM trolox equivalent) and total phenolic content (13.76–16.94 μg GA equivalent mL−1) were measured in the composite films containing the highest Hp concentration (1.5 %). In addition, OM:MC/HpG composite films exhibited significant antibacterial activity against both E. coli and S. aureus and prevented the transmission of these bacteria through the films. Hp incorporation reduced the cytotoxic effects of OM:MC films on BJ cells and increased the wound closure rate in vitro. In conclusion, the developed OM:MC/HpG composite film can be a promising candidate as a novel wound dressing with its superior properties.

Effects of Extraction Process Factors on the Composition and Antioxidant Activity of Blackthorn (Prunus spinosa L.) Fruit Extracts.

This study aimed at establishing the optimal conditions for the classic extraction of phenolic compounds from Prunus spinosa L. fruits. The effects of different parameters, i.e., ethanol concentration in the extraction solvent (mixture of ethanol and water), operation temperature, and extraction time, on process responses were evaluated. Total phenolic content (TPC), total anthocyanin content (TAC), antioxidant capacity (AC), and contents of protocatechuic acid (PA), caffeic acid (CA), vanillic acid (VA), rutin hydrate (RH), and quercetin (Q) of fruit extracts were selected as process responses. A synergistic effect of obtaining high values of TPC, TAC, AC, PA, and VA was achieved for the extraction in 50% ethanol at 60 °C for 30 min. At a higher level of process temperature, the extraction of protocatechuic acid and vanillic acid was enhanced, but the flavonoids, i.e., rutin hydrate and quercetin, were degraded. A lower temperature should be used to obtain a higher amount of flavonoids. TPC, TAC, AC, and phenolic acid contents (PA, CA, and VA) in the extract samples obtained at an ethanol concentration of 50-100%, a temperature of 30-60 °C, and an extraction time of 30 min were strongly directly correlated.

Dietary Supplementation with Pomegranate and Onion Affects Lipid and Protein Oxidation in the Breast Meat, Thigh, and Liver, Cellular Stress Protein Responses, and Gene Expression of Liver Enzymes Involved in Protein Synthesis in Broilers.

The present study examined the effects of dietary supplementation with extracts of pomegranate (Punica granatum) and onion (Allium cepa), either encapsulated in cyclodextrin (POMALCD group) or in an aqueous (POMALAQ group) form, on breast meat, thigh meat, and liver composition, oxidative stability, cellular signaling pathways, and the gene expression of certain hepatic genes. The results showed that breast and thigh meat contained significantly (p < 0.05) higher moisture content in the group with the aqueous extract, compared to the control and POMALCD groups. Moreover, the protein content was significantly (p < 0.05) higher in the thigh and liver samples of the treated groups in comparison to the control. The iron-induced challenge deteriorated (p < 0.001) the lipid and protein oxidative status of the control group, whereas both supplemented groups showed considerable tolerance in all tissues. The supplementation of pomegranate and onion extracts mitigated or maintained heat shock protein (HSP) levels and elevated (p < 0.05) the Bcl-2/Bad ratio in thigh and breast meat, whereas mitogen-activated protein kinase (MAPK) activation was modulated at a lower rate. After normalization to β-actin expression, quantitative real-time PCR analysis revealed a significant (p < 0.05) induction in the expression of MTR and MSRB1 genes in the liver of the supplemented groups. No differences were observed for the TAT, SMS, and BHMT genes. In conclusion, dietary mixtures of herbal extracts with pomegranate and onion improved protein and lipid oxidative stability in meat, enhanced the hepatic energy status, and exerted ameliorative effects on stress-related proteins. The encapsulated extract of pomegranate and onion, using cyclodextrin as a carrier, appeared to reduce lipid oxidation to a greater extent than the aqueous extract. In contrast, the aqueous extract exhibited higher total antioxidant capacity (TAC) values and provided better protection against protein carbonyl formation.

Antioxidative Potentials of Annona muricata Pulp and Allium cepa Bulb Juices

Aim: To establish the in vitro antioxidative potentials of juice samples of Annona muricata (soursop) fruit pulp and Allium cepa (onion) bulb. &#x0D; Study Design: The experimental research design was adopted in this study, but without intervention. &#x0D; Place and Duration of Study: Springboard Laboratories, Awka, Nigeria, in June 2022. &#x0D; Methodology: Traditional method of juice preparation was used to prepare the juices of the soursop fruit pulp and onion bulb. The parameters assayed for were; ferric reducing antioxidant power (FRAP), nitric oxide, ABTS (2,2'-azino-bis-3-ethylbenzthiazoline-6-sulphonic acid), superoxide, hydrogen peroxide (H2O2), DPPH (2,2-diphenyl-1-picrylhydrazyl), hydroxyl radical scavenging activities, total phenol content, total antioxidant capacity, and total flavonoids content using standard laboratory techniques at 100, 200 and 300 mg/ml concentrations of the samples in triplicates. Appropriate standards were set up alongside the tests to compare antioxidant properties of the test sample. &#x0D; Results: The results showed that Annona muricata pulp and Allium cepa bulb juices, at the concentrations studied, possessed these antioxidant properties studied in varying quantities. It was also observed that values for total antioxidant capacity for soursop juice at 300 mg/ml concentration, and ABTS scavenging activity for onion juice at all concentrations were significantly higher than the reference. The value obtained for DPPH scavenging activity for onion juice at 300 mg/ml concentration and total flavonoids content for onion juice were statistically similar to the reference. &#x0D; Conclusion: Both juices are natural sources of exogenous antioxidants which can be exploited to benefit humans.

Effects of extraction techniques on antioxidant and antibacterial activity of stevia (Stevia rebaudiana Bertoni) leaf extracts

The effects of extraction techniques on the antioxidant and antibacterial activity of stevia (Stevia rebaudiana Bertoni) leaf extracts were assessed. The stevia leaf extracts contained appreciable amounts of total phenolic contents (7.8–21.63 mg GAE/g of dry extract), and total flavonoid contents (31.37–70.41 mg QE/g of dry extract). The EC50 values of DPPH and ABTS radical scavenging activity were 0.41–1.10 and 0.82–2.96 mg/ml, respectively. The ECA0.50 values of cupric reducing antioxidant capacity ranged from 0.01 to 0.21 mg/ml. Extracts obtained by shaker showed comparatively higher phytochemical contents and antioxidant activity than the extracts obtained by soxhlet extraction technique, regardless of the solvent used. An aqueous ethanolic (80 %) extract obtained by shaker exhibited a higher zone of inhibition against Staphylococcus aureus, Escherichia coli, Enterococcus faecalis, and Pseudomonas aeruginosa than other solvent extracts. The phytochemical contents of stevia leaf extracts were correlated with antioxidant activity. Phytochemical constituent profile of 80 % aqueous ethanolic extracts obtained by shaker was assessed by HPLC-ESI-Q-TOF-MS, and several phenolic acids, flavonoids, and steviol glycosides were identified. The results of this study demonstrated that 80 % aqueous ethanolic extracts of stevia leaf obtained by shaker showed significantly the highest antioxidant and antibacterial activity, which could be applied in food preservation and pharmaceutical use.

Investigating the potential of wine lees as a natural colorant and functional ingredient in jelly production.

The purpose of this study was to evaluate the potential of incorporating wine lees (WL), an inexpensive and widely available high-value winery waste product, into gelatin-based jellies to improve their technological and functional properties. We also aimed to evaluate the suitability of WL as a jelly colorant by comparing it with a commercial colorant. Wine lees were characterized for their anthocyanin, phenolic, antioxidant, and mineral content. Subsequently, physicochemical, functional, textural, rheological, and thermal analyses were conducted on soft candies containing 21, 14, and 7 g kg-1 WL (labeled as WL30, WL20, and WL10, respectively). The total phenolic, anthocyanin, antioxidant, and cupric-reducing antioxidant capacity (CUPRAC) values of WL30 were determined as 57.80 ± 6.12 mg gallic acid equivalent per kilogram (GAE kg-1 ), 17.58 ± 0.36 mg malvidin-3-glucoside equivalent kg-1 , 0.04 ± 0.01 μg mL-1 , and 45.55 ± 1.00 mmol L-1 Trolox equivalent (TE), respectively. The control sample had the best rheological characteristics, including K', G', and n*, as well as the greatest hardness value, followed by WL30. However, during the storage period, WL30 exhibited superior color stability and retained higher levels of phenolic and anthocyanin components in comparison with the control sample. Wine lees have the potential to be utilized as a natural colorant and alternative flavoring agent in jelly production. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.