Content Of Antioxidant Compounds Research Articles

Functionality of Muffins Fortified with Apple Pomace: Nutritional, Textural, and Sensory Aspects

Apple pomace resulting from juice processing and thermal processing (50 °C/12 h and 80 °C/5 h) were optimized in order to obtain apple pomace powders with an organoleptic profile suitable as ingredients in food products. Proximate composition (moisture, titratable acidity, ash, soluble substances, and fat content) was analyzed using ISO standard methods. The Folin–Ciocâlteu method, a DPPH (2,2-Diphenyl-1-picrylhydrazyl) test, and flavonoid determination were used to assess antioxidant potential and bioactive compound contents. Antimicrobial potential and cytotoxic and anti-proliferative potential were also assessed. Aroma was characterized by a volatile compound analysis performed using ITEX/GC-MS for the by-products, the powder, and some muffins developed with the proposed functional ingredient. For the sensory analysis of muffins, the acceptability was evaluated using the hedonic test and texture analysis was done using the CT3 Texture Analyzer. The cytotoxic potential of the methanol extracts of the by-products ranged between 70.42 and 78.80%. The hedonic test revealed that the evaluators highly appreciated the aroma, which was attributed to the volatile compounds responsible for the pleasant aroma. The addition of 20% apple pomace powder led to similar texture and sensory scores to the reference samples.

Effects of Lactic Acid Bacteria on Reducing the Formation of Biogenic Amines and Improving the Formation of Antioxidant Compounds in Traditional African Sourdough Flatbread Fermentation.

This study investigated the safety and functionality of traditional African sourdough flatbread (kisra), based on the content of biogenic amines (BAs) and antioxidant compounds and their improvement using lactic acid bacteria (LAB) species. The primary BAs detected in naturally fermented kisra were tyramine, histamine, putrescine, and cadaverine, with putrescine being the most abundant after baking. In vitro BA production of microorganisms isolated from kisra sourdough revealed that the Enterococcus genus contributed to tyramine accumulation, whereas presumptive yeasts may contribute to putrescine and cadaverine accumulation. The use of LAB species, including Lactiplantibacillus plantarum, Limosilactobacillus fermentum, Levilactobacillus brevis, and Weissella cibaria, significantly reduced putrescine content to less than about 23% of that of naturally fermented kisra, and eliminated tyramine, histamine, and cadaverine formation. Meanwhile, DPPH scavenging activity, total polyphenolic content, and tannin content in naturally fermented kisra were 85.16%, 1386.50 µg/g, and 33.16 µg/g, respectively. The use of LAB species did not affect the DPPH scavenging activity or tannin content but significantly increased the total phenolic content by up to 20% compared to naturally fermented kisra. Therefore, fermentation with LAB starter cultures might be a promising approach to improve the safety related to BAs as well as the functionality of kisra bread.

Alternative green extraction techniques to enhance recovery of antioxidant compounds from red peel prickly pear (Opuntia ficus-indica L. Miller)

Prickly pear (Opuntia ficus-indica L. Miller) is a natural source of antioxidant compounds that have gained significant attention due to their potential health benefits. This study aims to investigate the effectiveness of pressurized liquid extraction (PLE) and Ultrasound-Assisted Extraction (UAE), combined with water–ethanol mixtures from 0 to 60%, at moderate temperatures between 50 °C to 70 °C to improve the recovery of antioxidant compounds from red peel prickly pear. The recovery of these compounds was affected by solvent composition and temperature for both extraction techniques. Interestingly, the use of pure water at 70 °C during the PLE process allowed the recovery of high concentrations of antioxidant compounds (12.96 mg GAE/g dw, IC5O: 2.03 mg/mL, ORAC: 625 µmol TE/g dw). On the contrary, when the UAE process was combined with 30% ethanol at 50 °C, the extractability of these compounds (10.52 mg GAE/g dw, IC5O: 3.09 mg/mL, ORAC: 561.26 µmol TE/g dw) was improved. In addition, different solvent compositions were identified to improve the recovery of specific polyphenols. For PLE, pure water at 70 °C was effective in recovering phenolic acids, flavanols, and flavonols, while the highest concentrations of stilbenes were obtained with 60% ethanol at 70 °C. For UAE, the use of 30% ethanol at 50 °C was more effective in extracting phenolic acids and stilbenes, whereas pure water at 50 °C provided high concentrations of flavanols and flavonols. These results contribute to the development of sustainable and efficient extraction strategies for obtaining antioxidant-rich extracts from prickly pear peel with important applications in functional foods, nutraceuticals, and pharmaceutical industries.

Impact of infusion time and ultrasound-assisted extraction on bioactive compounds and antioxidant capacity of foods prepared from seeds and leaves of Ramon tree (Brosimum alicastrum)

The objective of the present work was to analyse the concentrations of bioactive compounds, and the antioxidant capacity of three foods prepared from the seeds and leaves of Ramon tree (Brosimum alicastrum). We studied the effect of infusion time and ultrasonic extraction on leaves, roasted seeds (coffee substitute), and Ramon flour to optimise the recovery of bioactive components. Infusion time positively affected the concentrations of total phenolic content (TPC), total flavonoid content (TFC), total tannins (TCT), and glycosylated flavonoids (TFG) in the leaves and seeds. The amount of solubilised phenolic compounds increased with increasing infusion time until 2,552 mg of TPC, 54.1 mg of TFC, 75.3 mg of TFG, and 2.40 mg of TCT were obtained per 100 g of leaves. We reported 32.9% greater infusion of toasted seeds in TPC, 87.3% in anthocyanins, 84.6% in TCT, and 91.5% in vitamin C than in leaves. Furthermore, the antioxidant capacity of the seed infusions was 56% greater than that of the leaf infusions. The ultrasonication time was positively correlated with the tannin concentration, which was 43.8% greater in the leaves (5.24 mg/100 g) than in the flour. The neutralising capacity of free radicals determined by 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) was 23.6% greater than that of flour (27.93 µmol/g) and leaves (6.48 µmol/g), and was not related to the extraction time. Taken together, these findings showed that Ramon seeds and leaves could be highly functional foods due to their nutritional quality and high content of antioxidant compounds.

Advances in Blueberry (Vaccinium spp.) In Vitro Culture: A Review

The demand for Vaccinium fruits has skyrocketed due to their nutritional and medicinal properties, notably their high content of phenolic compounds and excellent sensory evaluation. The use of Vaccinium plants and its components as dietary supplements and health ingredients has been on the rise across the world. The attractive fruits contain a high content of anthocyanins and antioxidant compounds. In some popular and valuable cultivars, the conventional propagation methods, exploiting hard or soft wood cuttings, are inefficient. The demand for nursery plants can be fulfilled by micropropagation. This review aims to explore advances in the in vitro culture of Vaccinium plants, focusing on effective disinfection, optimized culture media, and the role of growth regulators in plant development and multiplication. By providing a controlled environment, micropropagation allows the large-scale production of these plants in a short time, ensuring availability throughout the year. Additionally, this technique offers the advantage of studying the effects of abiotic stresses on plants, as well as facilitating research on the production of relevant metabolites. This review seeks to provide an updated overview of the most promising methods and techniques for micropropagation of Vaccinium, thereby contributing to the ongoing development of the blueberry production industry and derivative products.

Exploring the Influence of Origin, Harvest Time, and Cultivation Method on Antioxidant Capacity and Bioactive Compounds of Matcha Teas.

Matcha, or powdered green tea, has been gaining popularity and is no longer consumed only in the form of infusions, finding new uses in gastronomy and the food industry. The range of teas available on the food market has expanded considerably; hence, the aim of this study was to determine, for the first time, the antioxidant capacity and contents of antioxidant compounds in various Matcha teas available on the Polish market, taking into account the country of origin, time of harvest, and conventional vs. organic cultivation. Eleven green-tea powders were used in the analyses performed using spectrophotometric methods (Trolox equivalent antioxidant capacity, Ferric-Ion-Reducing Antioxidant Power, Total Polyphenol Content, Total Flavonoid Content, Vitamin C Content) and HPLC methods (polyphenolic acids, flavonoids, and caffeine). Antioxidant capacity ranged from 7.26 to 9.54 mM Trolox equivalent/L while reducing power ranged from 1845.45 to 2266.12 Fe(II)/L. Total phenolic content amounted to 820.73-1017.83 mg gallic acid equivalent/L, and total flavonoid content was 864.71-1034.40 mg rutin equivalent /L. A high vitamin C content was found, ranging from 38.92 to 70.15 mg/100 mL. Additionally, a high content of caffeine that ranged between 823.23 and 7313.22 mg/L was noted. Moreover, a high content of polyphenolic compounds, including epicatechin gallate, myricetin, gallic acid, and 4-hydroxybenzoic acid, was found. The phytochemical composition and antioxidant properties depended on the harvest time, type of cultivation, and country of origin. Therefore, Matcha tea infusions have been shown to be a valuable source of antioxidants that can be used in the daily diet.

Cinnamaldehyde affects the storage quality of freshly cut water chestnuts through the regulation of reactive oxygen species and the AsA-GSH cycle

The quality of fresh-cut Chinese water chestnuts (CWCs) rapidly deteriorates with prolonged storage time, thus affecting its commercial value. This study aimed to investigate the effect of cinnamaldehyde (CA) treatment on the quality of fresh-cut CWCs and its mechanism of action. CA treatment maintained good appearance and higher total soluble solids content (TSS) of fresh-cut CWCs and also significantly inhibited microbial proliferation, respiration, phenylalanine ammonia-lyase activity (PAL) and enzymatic browning substance content. Moreover, CA treatment increased the antioxidant capacity and defense function-related enzyme activities (PPO and POD) of fresh-cut CWCs, and suppressed ·OH production rate and MDA content. Meanwhile, CA treatment significantly increased the content of antioxidant compounds and enzyme activities of the AsA-GSH cycle system. In conclusion, CA can inhibit surface discoloration of fresh-cut CWCs and extend their shelf life, thus increasing their commercial value.

Variations in Essential Oil Biological Activities of Female Cones at Different Developmental Stages from Azorean Cryptomeria japonica (Thunb. ex L.f.) D. Don (Cupressaceae)

In the Azores Archipelago, Cryptomeria japonica is, currently, the most cultivated forestry tree for timber production, landscaping, and gardening, generating large amounts of foliage waste that is used for local essential oils (EOs) production. However, the existing literature on the biological potential of EOs from different C. japonica foliage parts, such as female cones (FC), remains limited. Thus, in the present study, EOs extracted by hydrodistillation from Azorean C. japonica immature and mature FC (IFC and MFC), as well as some major EO components, were screened for their: (i) antioxidant capacity, evaluated by DPPH free-radical-scavenging activity (FRSA) and β-carotene-linoleic acid bleaching activity (BCBA), (ii) antimicrobial activities, assessed by the disc diffusion method against eight bacteria and one fungus, and (iii) toxicity against Artemia salina. Among both FC EO samples, the IFC EO exhibited the best DPPH–FRSA, BCBA, and growth inhibitory activity against Staphylococcus aureus, Staphylococcus epidermidis, Bacillus subtilis, and Penicillium italicum, as well as a slightly increased toxic potential, due to their differential compositions, as assessed by GC–MS analysis. Thus, the FC’s maturation process decreased their EOs’ bioactivities. In conclusion, this finding could help in determining the optimal developmental stage for enhancing the antioxidant and antimicrobial compounds content in FC EOs. In turn, this contributes to increasing the commercial potential of C. japonica’s EO industry.

Plant-derived biostimulant as priming agents enhanced antioxidant and nutritive properties in brassicaceous microgreens.

Microgreens constitute dietary sources of bioactive compounds imparting numerous health benefits and enhancing sensory experience. They can be successfully cultivated in soilless systems where biostimulants can be easily integrated as seed-priming and post-germination agents improving the sustainability of a crop's final production. Compared to an untreated control, three priming agents (a commercial legume-derived protein hydrolysate (A250), a novel protein hydrolysate derived from peanut biomass (H250) and hydropriming (H2O)) were applied to Komatsuna and Mibuna seeds grown as microgreens and compared for their effects on yield parameters, mineral composition, ABTS and FRAP antioxidant capacity, carotenoid concentration and phenolic compounds. Significant effects of the main experimental factors and their interactions were identified on antioxidant capacity. Compared to the control and hydropriming, the highest ABTS and FRAP values were observed in Mibuna with the A250 and H250 treatments, respectively. Additionally, the H250 treatment increased the total concentrations of phenolic acid derivatives and flavonoid derivatives in Mibuna and Komatsuna, in tune with the levels of total flavonoids. Concerning mineral composition, the highest concentrations in both species were those of phosphorus and nitrate. These results highlight the potential of select plant-based biostimulants as priming agents to enhance the antioxidant capacity, nutrient content and bioactive compound content, thus further increasing their functional and nutritive quality. In the light of this, the possibility of reducing the application of fertilizers by promoting a green transition for the intensive production of microgreens could subsequently be evaluated. © 2024 Society of Chemical Industry.

Grapevine and Horseradish Leaves as Natural, Sustainable Additives for Improvement of the Microbial, Sensory, and Antioxidant Properties of Traditionally Fermented Low-Salt Cucumbers

The agro-food industry produces large amounts of secondary by-products, which can act as a source of bio-active ingredients. These ingredients can be used as valuable additives to support the sustainable circular economy concept. This study aimed to analyze the potential application of horseradish and grapevine leaves in the fermentation process of low-salt pickled cucumbers to improve their sensory and functional properties. The pour plate technique, RT-qPCR, HPLC, and a nine-point hedonic scale test with penalty analysis were used to analyze the traditionally fermented product. The research showed that the addition of both horseradish and grapevine leaves did not negatively affect the kinetics of fermentation and had a positive effect on the overall desirability. Moreover, they contributed to an increase in the concentration of antioxidant compounds, namely gallic acid (grape leaves) and ellagic acid (grapevine and horseradish leaves). Bacterial metabiome analysis showed the positive effect of all analyzed additives on an increase in the relative expression of genes responsible for the synthesis of selected bacteriocins (plantaricin and acidocin). Research results indicated a high potential for sustainable use of by-products (horseradish and grapevine leaves) in the production of traditional low-salt fermented cucumbers with high health-promoting potential.

Effects of Chitosan Combined with ε-Polylysine Treatment on the Postharvest Quality and Antioxidant Status of Winter Jujube

During storage, winter jujube often experiences physiological disorders that can result in postharvest quality deterioration. To address this concern, a combination of 1% chitosan (CTS) and varying concentrations (0.02, 0.2, and 2 mg mL-1) of ε-polylysine (ε-PL) was applied. The findings indicated that the treatment involving the combination of 1% CTS with 0.2 mg mL-1ε-PL exhibited superior efficacy in preserving the hardness and titratable acid content of winter jujube. Additionally, the jujube fruits of this treatment exhibited a deceleration in the rise of decay incidence, red index, and weight loss rate. Simultaneously, the application of CTS combined with ε-PL treatment improved the levels of antioxidant enzyme activities (SOD, CAT, POD, and APX) and enhanced contents of antioxidant compounds (AsA and GSH). Moreover, the generation of reactive oxygen species (H2O2 and O2-.) was suppressed. Consequently, CTS combined with ε-PL treatment effectively enhanced postharvest quality and regulated antioxidant status of winter jujube.

Evaluation of antioxidant and antibacterial properties of dehydrocostus lactoneisolated from Echinops kebericho root.

Echinops kebericho, an endemic plant to Ethiopia, traditionally used to treat infectious as well as noninfectious diseases. The primary objective of this study was isolating dehydrocostus lactone (DHCL) from E. kebericho and evaluating antibacterial activities on selected human pathogenic bacteria. Extraction method used in this study was maceration. Based on the bioassay information methanol extract of the root of E. kebericho was subjected to column chromatography on silica gel by increasing solvent gradients to isolate DHCL. Optimized amount isolation of DHCL was done by dissolving methanol crude extract by hexane followed by recrystallization at room temperature in the dark place. Different concentrations of the extract were subjected by disc diffusion method against tested bacterial species and antioxidant activity test. The phytochemical analysis of E. kebericho revealed a high presence of terpenoids, which are diverse natural compounds known for their antimicrobial and antioxidant properties. This suggests that terpenoids contribute significantly to the pharmacological effects of E. kebericho. In antibacterial testing, Escherichia coli was the most sensitive bacterium among all extracts and concentrations. The methanol extract displayed higher antioxidant activity compared to ethyl acetate and hexane extracts, indicating a higher concentration of antioxidant compounds. Notably, the isolated compound DHCL showed promising activity against tested pathogens and significant antioxidant activity. The higher activity of DHCL compared to the crude extracts suggests its responsibility for the observed effects, indicating that the isolation and purification process may have concentrated its beneficial properties. These findings highlight the potential of E. kebericho and DHCL as sources of bioactive compounds for therapeutic applications. All tested extracts and pure compound showed higher inhibition than positive controls in both bioassay. DHCL the principal bioactive component in the root extract of the plant and it displayed potent antibacterial and antioxidant activity.

The Effect of Brewing Time on the Antioxidant Activity of Tea Infusions

Many studies have found that tea has an antioxidant, anti-inflammatory, anti-cancer, anti-obesogenic and anti-diabetic effect, mostly associated with the content of anti-oxidant compounds. Polyphenols, being the main secondary metabolites in tea, are often considered the physiological markers determining a tea’s quality. Apart from the tea production process and tea components, brewing conditions can also influence the levels of antioxidants in tea. This study aimed to verify whether the brewing time of various tea types (5, 10 and 15 min) affects the level of extraction of antioxidant compounds into infusions and their antioxidant activity. We examined 11 types of tea: green leaf tea, green tea bags, white tea bags, black tea bags, red tea bags, black leaf tea, yerba mate, raspberry tea bags, butterfly pea flower (Clitoria ternatea) tea, white lychee plum tea and hibiscus flower tea. Total polyphenol (TPC), flavonoids and anthocyanins content, as well as determination of antiradical and antioxidant capacity with DPPH radical and ABTS radical cation, were determined using spectrophotometric assays. Due to the antioxidant activity of tea infusions, the optimum brewing time for green tea (leaf and bags), black tea (leaf and bags), butterfly pea flower tea, white tea, white lychee plum tea, raspberry tea and yerba mate is 15 min. Red tea brewing time should be ten minutes, and for hibiscus flower tea it should be five minutes. The results refer to the brewing temperature recommended by tea manufacturers.

Modern and traditional cooking methods affect the antioxidant activity and phenolic compounds content of Trachystemon Orientalis (L.) G. Don.

Trachystemon orientalis (L.) G. Don is a medicinal plant with beneficial effects on human health. Its antioxidant and phenolic compound content is higher than most natural plants. This is the first study on the cooking of this consumed plant. This study investigated how different cooking methods and times affect the antioxidant activity and phenolic compound content of Trachystemon orientalis (L.) G. Don. The Folin-Ciocalteu method (FCR), ferric-reducing antioxidant power (FRAP), copper-reducing antioxidant capacity (CUPRAC), and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity were used to evaluate the antioxidant activity and total phenolic content (TPC). Phenolic compounds were also determined by high-performance liquid chromatography (HPLC). Microwave cooking, stir-frying and sous vide increased TPC and antioxidant activity (p<0.05). Steaming decreased TPC and antioxidant activity (p<0.05). It was determined that the best cooking method and time was stir-frying for 15 minutes (TPC, CUPRAC and FRAP values 45.18±3.91 mg GAE/g DW, 15559.39±106.90 mmol Troloks/g DW and 555.10±24.05 μmol Fe (II)/g DW, respectively). Raw Trachystemon orientalis (L.) G. Don was detected with caffeic acid (31.53±0.25 mg/100 g DW). New phenolic compounds (protocatechuic acid and p-coumaric acid) were formed by boiling, stir-frying, microwaving, and sous vide methods. In conclusion, regarding antioxidant activity and phenolic compounds of Trachystemon orientalis (L.) G. Don; the best cooking methods are microwave, stir-frying, and sous vide (p<0.05). The most wrong cooking method is steaming (p<0.05).

The Content of Antioxidant Compounds and VOCs in Sorghum Grain Grown in Central and Eastern Europe

Sorghum is a plant belonging to the Poaceae family. It is drought-resistant and has low soil requirements. In the face of climate change, it is increasingly cultivated in Europe. Poland is a country with great agricultural potential; it is thus important to develop effective and economic methods of agricultural production, which is confirmed by the introduction of sorghum into cultivation. The aim of this study was to characterize the composition of bioactive compounds (i.e., phenolic acids, flavonoids, carotenoids, and phytosterols) and VOCs in sorghum grain of two varieties, i.e., white ‘Sweet Caroline’ and red ‘Sweet Susana’ grown in the temperate climate (Pętkowo, Poland (52°12′40″ N 17°15′31″ E)). The following tests were carried out: analysis of phenolic acids, flavonoids, carotenoids, phytosterols, antioxidant activity (ABTS), free phenolic acids (FPAs); elemental analysis; and water, fat and starch content analysis. Based on the conducted research, it was concluded that Poland has appropriate conditions for growing sorghum, as the content of bioactive (antioxidant) compounds was at a similar level to those grown in tropical and subtropical climates. Of the nine phenolic acids and seven flavonoids determined, the highest concentrations in both sorghum grain varieties were found for ferulic, p-coumaric and protocatechuic acids. The content of ferulic acid was three times higher in Sweet Caroline grains than in Sweet Susana grains. Differences in the content of these compounds may be the result of genetic differences between the Sweet Susana and Sweet Caroline varieties.

Study on the Profile of Noni (Morinda sp.) Leaves as an Ingredient in Herbal Drinks

Two typical noni trees grow in locations close to each other in Keputih Permai, Surabaya City, and have certain characteristics that can be investigated further. From phytochemical testing of the leaves of both types of plants, the results showed that both gave positive values to be declared as plants containing antioxidant compounds. The antioxidant compound content of noni leaves was then compared with dry green tea from the local market. The design was completely randomized design, with 3 levels of treatment factors based on the type of ingredients used, namely green tea, narrow-leaf noni (Morinda officinalis), and wide-leaf noni (Morinda elliptica). From the experimental results, it is known that the total phenol, total flavonoids, the ability to counteract DPPH, and the ability to reduce iron ions of green tea are higher than Morinda sp. Whereas when compared between each type of Morinda, it is known that M. officinalis is superior to M. elliptica with total phenol 73.37± 1.87 mgGAE/Kg extract, total flavonoids 0.92± 0.1 mgEQ/L extract, DPPH free radical scavenging ability 228.58± 2.19 mgGAE/L extract, and iron ion reducing ability 815.17± 16.85 mgGAE/L extract. Noni leaves can be used as a promising herbal drink ingredient.

Nickel Ions Enhanced the Adaptability of Tomato Seedling Roots to Low-Nitrogen Stress by Improving Their Antioxidant Capacity

To elucidate the physiological mechanisms underlying the impact of exogenous nickel ions (Ni2+) on the adaptability of tomato (Solanum lycopersicum L.) seedling roots to low-nitrogen levels, the cultivar ‘Micro Tom’ was selected as the experimental material and cultivated hydroponically in the cultivation room of the Fujian Agriculture and Forestry University. Two distinct nitrogen concentrations (7.66 and 0.383 mmol·L−1) and two different levels of Ni2+ (0 and 0.1 mg·L−1 of NiSO4·6H2O) were employed as treatments. On the 9th day of cultivation, we measured the root biomass, the concentrations of antioxidant compounds, and the activities of antioxidant enzymes in the tomato seedlings. The study showed that when the nitrogen levels were low, the growth and development of the tomato seedling roots were hindered. This led to a significant increase in the levels of hydrogen peroxide (H2O2), superoxide anion (O2−), and malondialdehyde (MDA), indicating oxidative damage to the roots. Conversely, treatment with Ni2+ induced a notable increase in the activity of antioxidant enzymes in the seedlings and augmented the accumulation of nonenzymatic antioxidants, such as ascorbic acid (ASA) and reduced glutathione (GSH), thereby enhancing the operational efficiency of the ascorbate–glutathione cycle (ASA–GSH). Consequently, this led to substantial reductions in the H2O2 and MDA levels, ultimately mitigating the oxidative damage inflicted on the tomato seedling roots subjected to low-nitrogen stress. In conclusion, exogenous Ni2+ can reduce the peroxidative damage of tomato seedlings by promoting antioxidase activity in tomato seedlings under low-nitrogen stress, improve the tolerance of tomato seedlings to low-nitrogen stress, and maintain the normal growth and development of tomato seedlings.

Phytochemical Investigation of Sumac (Rhus coriaria L.) Fruits from Different Sicilian Accessions.

Sumac, Rhus coriaria L., is employed as a natural preservative in the food sector, due to its rich content of antioxidant compounds, including hydrolysable tannins, phenolic acids, anthocyanins, and flavonoids. In this work, the phytochemical characterization of sumac fruits from five Sicilian accessions was performed to evaluate their potential as a food preservative for nutraceutical exploitation. Spectrophotometric tests and HPLC-MS/MS analyses were conducted to assess and compare the antioxidant power of the water extracts produced with the five sumac accessions. Principal component analysis was also carried out to better visualize the obtained results. Flavonoids and phenolic acids, namely isoquercitrin (20,342.82 mg/kg dry extract) and gallic acid (197,489.19 mg/kg dry extract), were more abundant in fruits from the population of San Biagio Platani, while the one from Giarratana was characterized by a higher content of anthocyanins such as cyanidin-3-glucoside (20,889.81 mg/kg dry extract). These two populations can be recognized as the most suitable settings for the implementation of sumac cultivation and the development of sumac-based products, especially for food and nutraceutical purposes.

Effect of Two Biostimulants, Based on Ascophyllum nodosum Extracts, on Strawberry Performance under Mild Drought Stress

The world’s population continues to grow while available natural resources, such as arable land, water, and quality soil, are decreasing. Therefore, it is essential to implement environmentally friendly crop management strategies, which include the use of biostimulants. This study analysed the effects on strawberry plants of ActyseiTM and Phylgreen®, two commercial biostimulants based on extracts of the seaweed Ascophyllum nodosum. The study was conducted under field capacity (regular irrigation) and at 50% field capacity (mild water stress conditions) for 12 weeks. Different growth parameters of the aerial parts of the plants were measured weekly, such as the number of leaves, length of the longest leaf, leaf area, and the number of flowers and fruits produced, as well as the chlorophyll content, determined with a single-photon avalanche diode (SPAD) detector. At the end of the experiment, the plant material was collected, and the roots and aerial parts were weighed separately to obtain the fresh and dry weight of the samples. Fruit quality was assessed by analysing morphological parameters (weight and size) and some biochemical variables (proline, total soluble sugars, and antioxidant compounds contents). ActyseiTM application generally enhanced plant growth in control plants and under mild water stress conditions, even though root weight was reduced. In contrast, no significant effect of Phylgreen® on vegetative growth was observed, except for stimulating the root growth of plants watered at field capacity. Both biostimulants, Phylgreen® to a greater extent, showed an impact on the plants already seven weeks after their initial application, stimulating flower and fruit production, especially at field capacity.

Обогащение молочной продукции недостающими в рационе россиян пищевыми веществами

The aim of the study is to analyze modern approaches to the enrichment of dairy products with missing nutrients in the diet — a complex of micronutrients and dietary fiber. Based on the presence of multiple micronutrient deficiencies in the population and taking into account the relationship of micronutrients in the organism, the most popular and effective is the enrichment of dairy products with a complex of vitamins and minerals in the form of multicomponent premixes. In recent years, β-glucans from various origins and apple pomace have been increasingly used as a source of dietary fiber. Cereal β-glucans have technological and biological properties. The dose of β-glucans for fermented milk products is in the range of 0,1–0,5 %, for cheeses and cheese-like products — 0,2–1,4 %, for ice cream and frozen desserts — 0,5–2,0 %. The advantage of apple pomace is the simultaneous high content of dietary fiber and antioxidant compounds. The introduction of dry pomace powder into the formulation of yogurt and fermented milk products at a dose of up to 3 % provides an improvement in technological parameters, an increase in syneresis and antioxidant properties of the product.