Antioxidant Phenolic Compounds Research Articles

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).

Microwave and ultrasound extraction of antioxidant phenolic compounds from Lantana camara Linn. leaves: Optimization, comparative study, and FT-Orbitrap MS analysis.

The species Lantana camara is used in folk medicine. The biological activities of this medicinal plant are attributable to the presence of various derivatives of triterpenoids and phenolic compounds present in its preparations, indicating excellent economic potential. In this study, the operational conditions of ultrasound-assisted extraction (UAE) and microwave-assisted extraction (MAE) were optimized using Box-Behnken design to improve the total phenolic content (TPC) recovered in hydroethanolic extracts of L. camara leaves. The TPC, total flavonoid content (TFC), and antioxidant activities of the hydroalcoholic extracts of L. camara, prepared by UAE and MAE under the optimized extraction conditions, were compared with those of the extracts obtained by conventional extraction methods. Under the optimal conditions, the extracts obtained by UAE (35% ethanol, 25 min, and a solvent-to-solid ratio of 60:1mL/g) and by MAE (53% ethanol, 15 min, and 300 W) provided high yields of 32.50% and 38.61% and TPC values of 102.89 and 109.83 mg GAE/g DW, respectively. The MAE extract showed the best results with respect to TPC, TFC, and antioxidant activities, followed by extracts obtained by UAE, Soxhlet extraction, decoction, maceration, and infusion, in that order. The results obtained indicate that L. camara may be used as an important source of antioxidant phenolic compounds to obtain products with high biological and economic potential, especially when the extraction process is performed under appropriate conditions using MAE and/or UAE, employing environmentally friendly solvents such as water and ethanol.

Exploring antioxidant potential and phenolic compound extraction from Vitis vinifera L. using ultrasound-assisted extraction

Abstract The research investigates the extraction of antioxidant phenolic compounds from grape pomace, a wine fermentation byproduct. Ultrasound-assisted extraction (UAE), varying parameters such as solute:solvent ratio, power, and time were utilized. UAE was specifically applied to Vitis vinifera L. using high-intensity ultrasound with ratios of 1:18 and 1:42 g:mL, 250 and 400 W power levels, and extraction times of 15 and 20 minutes. Total phenolic content was quantified via the Folin–Ciocalteau reagent, and total flavonoids were determined using quercetin as a standard. Antioxidant capacity was evaluated through ABTS, FRAP, and DPPH Radical Scavenging Assays, with Trolox equivalent antioxidant capacity (TEAC) for comparison. Results indicated a total phenolic content of 50 to 80 μmol GAE/g d.w., with no significant differences among treatments. Total flavonoid concentration ranged from 2.5 to 4 μmol QE/g d.w. Importantly, the solute:solvent ratio impacted antioxidant capacity, with higher ratios showing increased ABTS radical capacity. Treatment 1, with the highest flavonoid content, exhibited the greatest antioxidant capacity against DPPH radicals. This study underscores the intrinsic correlation between cumulative bioactive compound content and the inherent antioxidant capacity of grape pomace extracts. This highlights the potential application of these extracts as antioxidant reservoirs, poised for integration into functional foods and biomedical nutraceuticals.

The impact of microcrystalline and nanocrystalline cellulose on the antioxidant phenolic compounds level of the cultured Artemisia absinthium

Artemisia absinthium has long been used traditionally as an anti-microbial and antioxidant agent. Various biologically active secondary metabolites, including phenolic compounds such as gallic acid and p-coumaric acid, have been reported from the species. In addition, growing the plants under in vitro conditions enriched with elicitors is a cost-effective approach to enhance secondary metabolite production. This paper examined microcrystalline cellulose (MCC) and nanocrystalline cellulose (NCC) effects on morphological characteristics, phenolic compounds, antioxidant activity, and volatile oil content of A. absinthium. The treated shoots with various concentrations of MCC and NCC were subjected to spectrophotometric, GC–MS, and LC–MS analysis. FESEM-EDX, TEM, XRD, and DLS methods were applied to characterize MCC and NCC properties. Morphological findings revealed that the stem length, dry, and fresh weights were improved significantly (P ≤ 0.05) under several MCC and NCC concentrations. Some treatments enhanced gallic and p-coumaric acid levels in the plant. Although 1.5 g/L of MCC treatment showed the highest antioxidant activity, all NCC treatments reduced the antioxidant effect. The findings suggest that both MCC and NCC, at optimized concentrations, could be exploited as elicitors to improve the secondary metabolite production and morphological properties.

Whey protein concentrate and skimmed milk powder as encapsulation agents for coffee silverskin extracts processed by spray drying.

We tested the hypothesis that milk proteins, through microencapsulation, guarantee protection against bioactive substances in coffee silverskin extracts. Therefore, the aim of this study was to carry out technological, nutritional and physicochemical characterisation of a coffee silverskin extract microencapsulated using instant skim milk powder and whey protein concentrate as wall materials. The aqueous extract of coffee silverskin was spray-dried using 10% (w/v) skim milk powder and whey protein concentrate. The samples were characterised by determining the water content, water activity, particle size distribution, colour analysis and total phenolic compound content as well as antioxidant activity using 2,2-diphenyl-radical 1-picrylhydrazyl scavenging methods, nitric oxide radical inhibition and morphological analysis. The product showed water activity within a range that ensured greater stability, and the reduced degradation of the dried coffee silverskin extract with whey protein concentrate resulted in better rehydration ability. The luminosity parameter was higher and the browning index was lower for the encapsulated samples than for the pure coffee silverskin extract. The phenolic compound content (29.23 ± 8.39 and 34.00 ± 8.38 mg gallic acid equivalents/g for the coffee silverskin extract using skimmed milk powder and whey protein concentrate, respectively) and the antioxidant activity of the new product confirmed its potential as a natural source of antioxidant phenolic compounds. We conclude that the dairy matrices associated with spray drying preserved the bioactive and antioxidant activities of coffee silverskin extracts.

Combined Effect of Biochar and Plant Growth-Promoting Rhizbacteria on Physiological Responses of Canola (Brassica napus L.) Subjected to Drought Stress

Biochar (BC) and plant growth-promoting microbes (PGPR) could represent a suitable agronomical strategy to mitigate the impacts of drought in arid agro-environmental conditions. However, there is currently little understanding of the synergistic benefit of combining BC and PGPR to increase drought tolerance in oilseeds. In this study, the physiological response of two water-stressed canola (Brassica napus L.) plants subjected to the application of BC obtained from waste wood of Morus alba applied solely or in combination with PGPR strains (Pseudomonas sp.) was evaluated. The experiment consists of two genotypes and nine treatments [(C-Control, T1-15 days drought (15DD), T2-30 days drought (30DD), T3-15 days of drought + PG (15DD + PG), T4-30 days of drought + PG (30DD + PG), T5-15 days drought + biochar (15DD + BC), T6-30 days drought + biochar (30DD + BC), T7-15 days drought + biochar + PG (15DD + BC + PG), T8-30 days drought + biochar + PG (30DD + BC + PG)]. Drought stress decreased emergence energy (EE), leaf area index (LAI), leaf area ratio (LAR), root shoot ratio (RSR), moisture content of leaves (MCL), percent moisture content (%MC), moisture content of shoot (MCS) and moisture content of root (MCR), and relative water content (RWC) in both varieties of Brassica napus L., which in contrast, it is increased by the collective application of both biochar and PGPR. In both varieties, N, P, K, Mg, and Ca concentrations were highest in all the biochar and PGPRs separate and combined treatments, while lowest in 15 and 30 days drought treatments. Osmolyte contents like Glycine betaine (GB) and sugar remarkably increased in the stress condition and then reduced due to the synergistic application of biochar and PGPR. Drought stress has a repressive effect on the antioxidant enzymatic system like Peroxidase (POD), Superoxide dismutase (SOD), and glutathione reductase (GR) as well as total flavonoids, phenolics, and protein content. The antioxidant enzymes and phenolic compounds were dramatically increased by the combined action of biochar and PGPRs. A significant increase in EE, LAR, RSR, and RWC under 15 and 30 days drought conditions, evidently highlighting the synergistic effect of BC and PGPR. The results conclude a substantial and positive effect of the combined use of BC and PGPR strains on canola's response to induced drought stress, by regulating the physiological, biochemical, and agronomic traits of the plants.Graphical

Inaoside A: New antioxidant phenolic compound from the edible mushroom Laetiporus cremeiporus

Laetiporus cremeiporus is the edible mushroom distributed in East Asia. It has been reported that an extract of L. cremeiporus exhibited DPPH radical scavenging activity. The aim of this study is to identify the antioxidant compound from L. cremeiporus. Guided by DPPH radical scavenging activity, a new antioxidant phenolic compound inaoside A (1) and three well-known bioactive compounds 5′-S-methyl-5′-thioadenosine (MTA, 2), nicotinamide (3), and adenosine (4) were isolated from L. cremeiporus. An antioxidant compound was isolated from L. cremeiporus for the first time. This is the first report of the isolation of 1, 2, and 4 from L. cremeiporus. The structures were determined by one- and two-dimensional NMR spectroscopic analysis and chemical derivatization. The antioxidant activities of extracts, fractions, and isolated compounds were evaluated by a DPPH radical scavenging assay. Compound 1 exhibited significant DPPH radical scavenging activity (80 % inhibition at 100 μg/mL, IC50 79.9 μM, trolox equivalent antioxidant capacity (TEAC) = 0.36).

Phenolic Compounds and Antioxidant Capacity Comparison of Wild-Type and Yellow-Leaf gl1 Mutant of Lagerstroemia indica.

The yellow-leaf gl1 mutant of Lagerstroemia indica exhibits an altered phenylpropanoid metabolism pathway compared to wild-type (WT). However, details on the metabolites associated with leaf color variation, including color-specific metabolites with bioactive constituents, are not fully understood. Chemical and metabolomics approaches were used to compare metabolite composition and antioxidant capacity between the gl1 mutant and WT leaves. The mutant exhibited an irregular xylem structure with a significantly lower phenolic polymer lignin content and higher soluble phenolic compounds. Untargeted metabolomics analysis identified phenolic compounds, particularly lignans, as key differential metabolites between gl1 and WT, with a significant increase in the mutant. The neolignan derivative balanophonin-4-O-D-glu was identified as a characteristic metabolite in the gl1 mutant. The soluble phenolic compounds of the gl1 mutant exhibited higher FRAP, ABTS, DPPH, and hydroxyl radical scavenging activity than in WT. Correlation analysis showed a positive relationship between antioxidant capacity and phenolic compounds in L. indica. Metabolites associated with leaf color variation in the L. indica yellow-leaf gl1 mutant demonstrated high antioxidant capacity, particularly in scavenging hydroxyl radicals.

Preparation and evaluation of liquorice (Glycyrrhiza uralensis) and ginger (Zingiber officinale) kombucha beverage based on antioxidant capacities, phenolic compounds and sensory qualities

Kombucha is a well-known tea-based fermented drink that contains various bioactive compounds with potential bioactivities. In addition to traditional Camellia sinensis tea, preparation of kombucha using alternative raw material has attracted increasing attention to obtain significant health benefits and good sensory properties. In this study, liquorice and ginger were selected as alternative raw materials for the preparation of kombucha beverages due to their extensive health benefits. Moreover, the effects of fermentation with or without residues on antioxidant activities and phenolic contents of liquorice and ginger kombucha beverages at different fermentation times were examined and compared using the ferric-reducing antioxidant power assay, Trolox equivalent antioxidant capacity assay, Folin-Ciocalteu method, and high-performance liquid chromatography. The results found that kombucha beverages based on liquorice and ginger showed strong antioxidant capacities and high phenolic contents. Fermentation with liquorice residues significantly improved the antioxidant capacities (maximum 2.41 times) and phenolic contents (maximum 3.88 times) of liquorice kombucha without influencing the sensory qualities when compared with fermentation without residues. However, fermentation with ginger residues did not effectively enhance the antioxidant capacities and phenolic contents. Moreover, it could reduce the sensory properties of ginger kombucha. In general, liquorice is well-suited for producing kombucha with residues, while ginger is more suitable for making kombucha without residues. These kombucha beverages might be used for the prevention and management of several oxidative stress-related diseases. This study expands the options of raw materials for producing novel and functional kombucha beverages.

Cold atmospheric pressure plasma as eco-friendly technology prolonged the vase life and improved the quality of cut rose flowers

Cold atmospheric pressure plasma is a relatively new technology characterized by safety and high efficiency, that is increasingly attracting attention in agriculture and food industries especially in post-harvest technology. This experiment addresses the potential use of plasma-activated water (PAW) for increment of cut rose flower longevity and quality. A complete randomized design was used in this study, and each treatment had three replicates with six flowers in each replicate. Based on the findings of this study, it seems that PAW application as a preservation solution improves plant water status during postharvest storage and reducing the electrolyte leakage and maintaining the relative water content (RWC). Data from the experiment showed that the plasma activated water decreased the malondialdehyde content and maintains the structure and integrity of the cell membrane through the activation of enzymatic and non-enzymatic antioxidant systems and phenolic compounds synthesis ultimately leading to postharvest quality and prolonged vase life of cut rose flowers. As PAW is more cost-effective than many other preservatives and is eco- friendly with fewer side effects, so it could be used in preservative solutions as an alternative.

Ferulic acid as major antioxidant phenolic compound of the Tetragonisca angustula honey collected in Vera Cruz - Itaparica Island, Bahia, Brazil.

The antioxidant activity of Tetragonisca angustula honey (TAH) and its ethanolic extract (TAEE) were investigated. The total levels of phenolic (TPC) and flavonoids (TFC) were also evaluated. The results for TPC were 19.91 ± 0.38 and 29.37 ± 1.82 mg GAE g-1 and for TFC 0.20 ± 0.02 and 0.14 ± 0.01 mg QE g-1 of TAH and TAEE, respectively. Antioxidant activities were 73.29 ± 0.49% and 93.36 ± 0.27% in the DPPH● assay and 71.73 ± 4.07% and 97.86 ± 0.35% in ABTS●+ for TAH and TAEE, respectively. The total reducing activity was determined by the method of reducing power (PR) and iron ion (Fe III) and the results varied in PR from 151.7 ± 25.7 and 230.7 ± 25.2 mg GAE L-1, for TAH and TAEE respectively and for (Fe III) in EC50 0.284 in TAEE and 0.687 in TAH. Chemical analysis by HPLC-DAD of the ethanolic extract (TAEE) revealed the presence of ferulic acid as majority phenolic component in the extract. The 1H NMR analysis confirmed this structure and showed the also presence of glucose, citric acid, succinic acid, proline and hydrocarbon derivatives. In addition, the botanical origin was also investigated and showed a multifloral characteristic, having found 19 pollen types with a botanical predominance of the Anacardiaceae family, with Tapirira pollen occurring as predominant (42.6%) and Schinus as secondary (25.7%). The results showed that T. angustula honey is an interesting source of antioxidant phenolic compounds due to its floral origin and can act as a protector of human health when consumed.

Evaluation Possibilities of Different Parts of Pomegranate, a Historical Fruit and Its Effects on Health

Today, with the faster development of science and technology, people have started to pay more attention to healthy living and consuming foods that are beneficial for human health. In this context, the value given to fruit species has become increasingly important and the importance of plants whose seeds are consumed has increased, as well as colourful fruits and vegetables. Pomegranate is a fruit grown in many countries in the world, especially in the Mediterranean climate, and its economic value has been increasing in recent years. This fruit has gained great nutritional importance not only because of its flavour but also because it contains many antioxidant substances and phenolic compounds that are beneficial to human health. There are nearly fifty pomegranate varieties registered in our country. These pomegranate varieties range from sweet to sour, from small-in size to large in size, and from hard-seeded to soft-seeded in terms of skin colour and fruit colour. In recent years, the use of pomegranate parts such as peel, seeds, and flowers in cosmetics and food industry has become widespread and studies on the antioxidant properties of different parts of pomegranate have attracted interest. The aim of this review is to investigate the health effects of pomegranate fruit, different parts of pomegranate, and products made from pomegranate.

Micellar Casein and Whey Protein as Encapsulating Agents of Natural Extracts: Antioxidant Capacity and Phenolic Compounds

Micellar Casein and Whey Protein as Encapsulating Agents of Natural Extracts: Antioxidant Capacity and Phenolic Compounds

Corn cob and corn silk-based ingredients exhibit bioaccessible and antioxidant phenolic compounds displaying anti-inflammatory effects in vitro

The poor disposal and lack of corncob (CC) and cornsilk (CS) utilization generate environmental problems. This research aimed to develop CC and CS-based ingredients (1:1, 1:2, and 2:1 mixtures), evaluate...

Comparison of Different Extraction Methods on the Recovery Efficiencies of Valuable Components from Orange Peels

Supercritical-CO2 extraction, Soxhlet extraction, and ultrasound-assisted extraction methods were conducted in this study to recover valuable components, specifically phenolic antioxidant compounds, from orange peels. Basic operating parameters such as temperature and pressure, which affect the extraction efficiency of phenolic substances in orange peel with supercritical-CO2, were designed using the central composite design methodology. In the Soxhlet and ultrasound-assisted extraction methods, 2-hour extraction processes were carried out using ethanol at different concentrations (50%, 80% and 100%) as a solvent. Yield comparison was made by performing total phenolic content, antioxidant activity and total flavonoid content analyses in the extracts. The total phenolic content (TPC) in the extracts was determined to be 5034 mg GAE/L for supercritical-CO2 extraction at 61.5°C and 20 MPa. In comparison, Soxhlet extraction yielded a TPC of 1728 mg GAE/L, while the ultrasound-assisted extraction method resulted in a TPC of 4056 mg GAE/L. It was determined that the optimum operating parameters of supercritical-CO2 extraction were 60°C and 26.4 MPa in case all the responses were maximized. The best phenolic recovery was obtained at 100% ethanol in Soxhlet extraction and 80% ethanol in ultrasound-assisted extraction. Although supercritical-CO2 extraction is an environmentally friendly application, the recovery rate of valuable components from raw materials is lower than in Soxhlet extraction and ultrasound-assisted extraction. However, since the volume of the extracts obtained from the supercritical-CO2 extraction is small, the ratio of phenolic compounds is higher.

Effect of peeling, filling medium, and storage on the antioxidant activity and phenolic compounds of canned figs (Ficus carica L.)

The fig fruit, which has a short seasonal availability due to its perishable nature, was subjected to a canning process, and the effects of canning on phenolics and antioxidant properties were evaluated. For this purpose, the most popular fig varieties grown in Türkiye, namely Sarilop (yellow coloured) and Bursa Siyahi (dark purple coloured), were canned in different filling mediums such as syrup, water, and fig juice, as peeled or unpeeled. The canned figs were also stored at room temperature for 12 months, and the changes in phenolics and antioxidant properties during storage were determined. The canning process preserved a great part of the phenolics and antioxidant capacity. After canning, the Sarilop figs experienced a minor reduction in their total phenolic content, whereas no significant change was observed in the total phenolic content of the Bursa Siyahi figs. The total antioxidant activity of the figs increased by canning, which was observed more clearly for the unpeeled Bursa Siyahi figs. At the end of the storage, both Sarilop and Bursa Siyahi figs canned with fig juice had higher total phenolics, total antioxidant activity, and individual phenolics than the figs canned with other filling mediums. During the 12-month storage period, the most stable phenolic compounds found in the canned figs were rutin and gallic acid. However, the monomeric anthocyanins of the Bursa Siyahi figs were negatively affected by the storage and canning process.

Influence of green pepper extract on the physicochemical, antioxidant, and sensory properties of stirred yogurt

The green pepper has garnered interest in different societies as a functional food and food additive. Numerous studies have indicated that the phytochemicals found in pepper possess antioxidant, anti-cancer, anti-inflammatory, anti-obesity, and anti-arteriosclerotic properties. In this study, green pepper extract was used in yogurt to increase the acceptability of consumption and improve its health properties. For this purpose, green pepper extract was added in concentrations 100, 200, and 300 ppm in the preparation of yogurt. And pH, acidity, total content of phenolic compounds, DPPH inhibition percentage, viscosity, syneresis, and sensory properties were evaluated in 1, 7, 14, and 21 days after production. The results showed that by increasing the amount of extract, the percentage of antioxidant activity and phenolic compounds increased significantly. The effect of storage time on these indicators was also significant (p < 0.05). in such a way that over time, there was a decrease in antioxidant activity. But, there was a slight increase in antioxidant activity on the 14th day of storage. Also, the effect of treatment type on some physicochemical characteristics of yogurt containing green pepper extract including pH, acidity, viscosity, and syneresis was significant (p < 0.05). During storage, acidity, syneresis, and viscosity increased and pH decreased significantly in all yogurt samples. Regarding the tested sensory attributes, the 200 ppm sample received the highest score among the evaluators, and in terms of overall acceptance, the samples containing the extract were more favorable than the control sample.

Antioxidant Response, Phenolic Compounds and Yield of Solanum tuberosum Tubers Inoculated with Arbuscular Mycorrhizal Fungi and Growing under Water Stress.

Solanum tuberosum (potato) is one of the most common crops worldwide; however, it is sensitive to water stress, which necessitates the identification of alternative tools to improve their production. Here, we evaluated the inoculation of two arbuscular mycorrhizal fungi (AMF) strains, Claroideoglomus claroideum (CC), Claroideoglomus lamellosum (HMC26), and the MIX (CC + HMC26) in yield and phenolic and antioxidant response using chromatographic and spectroscopic methods in potato crops, at increasing levels of water stress, namely, with 100% (0), 70% (S1), and 40% (S2) soil humidity. Two caffeoylquinic acid isomers were detected and their levels showed a tendency to increase under stress together with the AMF inoculation, reaching up to 19.2 mg kg-1 of 5-caffeoylquinic acid and 7.4 mg kg-1 of caffeoylquinic acid isomer when CC was inoculated, and potato plants grew at the highest water starvation condition (S2). Regarding antioxidant activities, a differentiated response was detected depending on the AMF strain, highlighting the effect of HMC26 on Trolox equivalent antioxidant capacity (TEAC) method and CC in cupric reducing antioxidant capacity (CUPRAC) method, reaching up to 1.5 μmol g-1 of TEAC in plants inoculated with HMC26 and 0.9 μmol g-1 of CUPRAC in plants inoculated with CC, both in potato tubers of plants growing under the S2 stress condition. Meanwhile, the use of AMF did not influence the number and biomass of the tubers, but significant changes in the biochemical properties of tubers were observed. The results suggest that specific AMF adaptations to water stress must be considered when inoculation procedures are planned to improve the yield and quality of tubers in potato crops.

Oleocanthal, an Antioxidant Phenolic Compound in Extra Virgin Olive Oil (EVOO): A Comprehensive Systematic Review of Its Potential in Inflammation and Cancer.

The Mediterranean diet is linked to various health benefits, especially the consumption of olive oil as a key component. Multiple studies highlight its advantages, particularly due to its fatty acid composition and additional components like phenolic compounds. A significant antioxidant compound, oleocanthal, known for its antioxidant properties, has gained attention in the pharmaceutical industry for its anti-inflammatory and antiproliferative effects. It shows promise in addressing cardiovascular diseases, metabolic syndrome, and neuroprotection. This systematic review aims to evaluate the existing literature on oleocanthal, examining its role in biological processes and potential impact on conditions like inflammation and cancer. We performed several searches in PubMed (MEDLINE), Web of Science (WOS), and Cochrane based on the terms "Oleocanthal", "Cancer", and "Inflammation". The inclusion criteria were as follows: studies whose main topics were oleocanthal and cancer or inflammation. On the other hand, the exclusion criteria were studies that were not focused on oleocanthal, reviews, or editorial material. Given that these findings are explanatory rather than derived from clinical trials, we refrained from employing methods to assess potential bias. This systematic review did not receive any external funding. We found 174 records from these searches, where we discarded reviews and editorial material, duplicated articles, and 1 retracted article. Finally, we had 53 reports assessed for eligibility that were included in this review. OC exhibits promising therapeutic potential against both inflammation and cancer. We addressed its ability to target inflammatory genes and pathways, offering potential treatments for conditions like rheumatic diseases by regulating pathways such as NF-kB and MAPK. Additionally, OC's anticancer properties, particularly its notable inhibition of c-Met signaling across various cancers, highlight its efficacy, showcasing promise as a potential treatment.

Incorporation of Young Coconut (Cocos nucifera) Mesocarp Increases the Antioxidant Activity, Phenolic Compounds and Oxidative Stability of Cookies

Young coconut mesocarp (YCM) contains considerable phenolic compounds that provide high antioxidant activity. However, the YCM is identified as an underutilized by-product in food industries. A novel functional food derived from YCM, viz., cookies, was proposed through this study to take advantage of the containing antioxidants. The cookies were prepared using regular flour (CR) or substituted with YCM powder at 8 (C8) or 16 % (C16). The macro components (carbohydrate, protein, fat and ash), in vitro antioxidant activities, and the level of individual phenolic compounds in the cookies were measured. The addition of YCM powder increased the crude fiber by up to 5 % and moisture content by about 2 - 3 %. Conversely, the fat level was lowered by 1 %. The in vitro antioxidant activities of cookies C8 and C16 were noticeably increased compared to the CR. The increase was attributable to the presence of phenolic compounds such as catechin and 3 caffeic acid derivatives, which were retained after the baking process. The addition of YCM changed the visual appearance by darkening the color of cookies which was indicated by lightness at 45.33 and 23.87; a* value was 17.30 and 18.97; b* value was 29.47 and 19.83; and chroma at 34.15 and 27.49, for C8 and C16, respectively. The addition of YCM also reduced the hardness due to the presence of moisture content in the incorporated cookies. Additionally, the addition of YCM was effective in prolonging shelf-life by increasing the oxidative stability of YCM-based cookies, indicated by the lower peroxide value (0.1 mEq O2·kg–1) after 4 months of storage compared to the regular cookies. YCM powder can be an alternative source of antioxidants, and it may be possible to include YCM powder in cookies and other pastries to increase their nutritional value and antioxidant activity to produce functional food. HIGHLIGHTS Young coconut mesocarp (YCM) was used as an ingredient to produce functional cookies and produce a higher fiber and ash but lower lipid and protein content compared to regular cookies The incorporation of YCM into the cookies increased the antioxidant activity and phenolic compounds in the cookies The addition of YCM prolongs the shelf-life of cookies compared to the reference cookies by lowering the fat content due to the high fiber and inhibiting the oxidation process due to the presence of catechin, chlorogenic and 3 caffeic acid derivatives GRAPHICAL ABSTRACT