Antioxidant Phenolic Compounds Research Articles

Tuning nanozyme property of Co@NC via V doping to construct colorimetric sensor array for quantifying and discriminating antioxidant phenolic compounds

Through V2O5 etching of ZIF-67 and subsequent pyrolysis in an argon flow, the V doped Co@NC (V/Co@NC) with mixed-valence Co(II)/Co(III) and V(III)/V(IV) was successfully obtained. V doping plays an important role in regulating the enzyme-like activity of Co@NC. Specifically, the Co@NC has both oxidase-like activity and peroxidase-mimic activity, while the V/Co@NC possesses the specific oxidase-like activity. Benefiting from the elevated Co2+ level due to electrons transfer from the reduced V(III) to Co3+ and recyclable redox reactions between the Co(III)/Co(II) and V(IV)/V(III) couples, the V/Co@NC displays 4-fold increase in the oxidase-like activity, smaller Km (0.18 mM) and larger Vmax (4.01 × 10−8 M s−1) toward TMB relative to Co@NC. The origin of V/Co@NC as oxidase mimic is likely attributed to the generation of 1O2 and •OH. Different phenolic compounds (PC), like gallic acid, kaempferol, caffeic acid, quercetin, and catechin, have distinct antioxidant capacity, showing a differential inhibiting effect on the V/Co@NC-TMB system. The different PC antioxidants in the V/Co@NC-TMB system lead to unique decrease in the absorbance at 652 nm (A652), resulting in a unique absorbance signal response mode. By choosing different combinations of A652 signals at various time points, multichannel information can be extracted from a single nanozyme for pattern recognition. Based on this, a colorimetric array sensing platform for the identification of PC is established successfully. Furthermore, the constructed sensor array can be used for quantifying and discriminating multiple PC antioxidants.

Secagem de cascas de manga em cilindro rotativo e caracterização de diferentes variedades

ABSTRACT Mango peel, a by-product of the mango pulp industry, is rich in nutrients but with high moisture content. Drying is indicated to stabilize the residue and use of a drum-dryer is a little studied alternative. The present study evaluated the application of this technology for mango peels, investigating the influence of process conditions. The potential of mango peels from Palmer, Haden, Keitt, and Espada Vermelha varieties was also assessed using physicochemical analyses. The results showed differences between the varieties: Palmer exhibited the lowest moisture content (73.97 g per 100 g); Keitt the highest reducing sugar content (25.06 g per 100 g d.b.); Haden the highest soluble dietary fiber content (20.85 g per 100 g d.b.); and Espada Vermelha the highest phenolic compound content (5462 mg GAE per 100 g d.b.). Palmer mango peels were dried, varying temperature (130.6/146.4 ºC) and residence time (14/28 s). The independent variables influenced mass flow rate, moisture content, and color parameter a*. The antioxidant capacity, phenolic compounds and total carotenoid content, in addition to other color parameters, were not affected. The best process conditions were determined at 138.4-146.4 ºC and 14-21 s. The flakes exhibited phenolic compound contents of 3200 mg GAE per 100 g d.b., and antioxidant capacity of 360 µmol TE g-1 d.b. The product can be used as an ingredient in food formulations.

Influence of Ultrasound Application in Fermented Pineapple Peel on Total Phenolic Content and Antioxidant Activity

Antioxidant phenolic compounds were extracted from fermented samples of Golden pineapple peels via an ultrasound method. The fermentation conditions to maximize the production of phenolic content and antioxidant activity were previously determined (pH: 5.5, T: 37.3 °C and 85% moisture content). A central composite design with 20 treatments was applied to evaluate the effect of the ethanol concentration, time, and temperature on the production of phenolic compounds and antioxidant activity of the extracts. The statistical analysis showed that the optimal conditions to produce extracts with high phenolic content and antioxidant activity were: 62 °C, 30 min and 58% ethanol. We obtained 866.26 mg gallic acid equivalents (GAE)/g d.m in total phenolic content and for antioxidant activity expressed as percentage inhibition, 80.06 ± 1.02% for ABTS and 63.53 ± 2.02% for DPPH, respectively. The bioactive compound profile in the extracts was identified and quantified using ultra-high performance liquid chromatography (UHPLC), this method showed the presence of rosmarinic acid, caffeic acid, vanillic acid, p-coumaric acid, ferulic acid, quercetin-3 glucoside, rutine, quercetin, kaempherol-3 glucoside and gallic acid, demonstrating the great potential of these by-products to obtain components that can benefit the consumer’s health.

Characterization of Unripe Grapes (Vitis vinifera L.) and Its Use to Obtain Antioxidant Phenolic Compounds by Green Extraction

Thinning pruning is a process in modern viticulture to improve product quality when grapes are still in the immature fruit stage. Unripe grapes, which are waste, are mostly consumed locally as verjuices to meet domestic demand. This study aims to optimize a more efficient “green” technique for the extraction of total phenolic compounds (TPC) and antioxidant capacity (AC) from three varieties of unripe grape juice by response surface method (RSM) using ultrasound-assisted extraction (UAE). The influence of temperature (25–65°C) and extraction time (5–30 min) on total phenolic content (TPC) and antioxidant capacity (DPPH and CUPRAC) was investigated. In this study, physicochemical properties, mineral composition, phenolic and organic acid components of three different verjuices were also investigated. As a result, the optimal extraction points for extraction time (12 min) and temperature (30°C) were determined. All independent variables were found to be significantly effective on TPC and AC content during UAE. Verjuices are a rich source of antioxidants, phenols, organic acids, minerals, and vitamin C. This study is expected to contribute to the evaluation of unripe grape wastes, which are very rich in bioactive components, and to increase its economic potential by expanding local production, thus contributing to sustainable agri-food processing.

Determination of antioxidant activity and phenolic compounds in different Mexican craft beers

The objective of the present study was to evaluate and compare the phenolic content (total phenols and flavonoids) and the antioxidant capacity of seventeen craft beers produced in Mexico. The results showed a considerable amount of content of total phenols and flavonoids in the styles Coffee Stout Imperial (362 mg GAE/L and 75 mg QE/L) and Stout Ale (299 mg GAE/L and 40.92 mg QE/L), followed by American Brown Ale (271 mg GAE/L and 27.35 mg QE/L), Brown Ale (211 mg GAE/L and 24.20 mg QE/L), and Dark (328 mg GAE/L and 20.94 mg QE/L). In contrast, the American Wheat Ale (65 mg GAE/L and 2.91 mg QE/L), Lager (102 mg GAE/L and 3.56 mg QE/L), and IPA (103.73 mg GAE/L and 3.75 mg QE/L) showed the lowest content of phenols and flavonoids. The antioxidant capacity is detected in all the beers evaluated, mainly in the Coffee Stout Imperial style beer (80%). In this study, different contents of total carbohydrates were observed according to the type of beer, with Coffee Stout Imperial, American Brown Ale, and Brown being the ones that presented the highest content of carbohydrates (24.25, 15.55, and 15.36 g/L, respectively) followed by the type of Pilsner beer. (13.60g/L). Finally, our study showed that the different styles of beers in Mexico presented different contents of polyphenols (phenols and flavonoids), antioxidant capacity, and carbohydrates. However, the Coffee Stout Imperial style beer showed the highest values ​​of the aforementioned parameters. Future studies should be carried out in the evaluation of the biological activity of the different styles of beers on nutritional parameters in the Mexican population.

The increase of antioxidant capacity of broccoli sprouts subject to slightly acidic electrolyzed water

The growing recognition of a healthy lifestyle framework has promoted the development of novel functional foods or superfoods with abundant nutrients and health-promoting properties. Therefore, the influence of slightly acidic electrolyzed water (SAEW) as an elicitor on broccoli sprouts was investigated. The increase of electrolyte leakage percentage, thiobarbituric acid reactive substances levels and proline concentration indicated that the defense system of broccoli sprouts had responded to stress caused by SAEW. Furthermore, the antioxidant enzymes and secondary metabolites, phenolic compounds, were evaluated and revealed the enhancement of antioxidant enzymes (superoxide dismutase, peroxidases, catalase, and ascorbate peroxidase) activities and phenolic compounds content in broccoli sprouts with SAEW treatment. The major groups of phenolic composition in broccoli sprouts were phenolic acids and flavonoids. The Folin-Ciocalteu index and antioxidant activity assay also proved the enhancement of antioxidant capacity of broccoli sprouts with SAEW treatment. Results from this study indicated that SAEW treatment could increase the antioxidant ability of broccoli sprouts.

Roles of Syzygium in Anti-Cholinesterase, Anti-Diabetic, Anti-Inflammatory, and Antioxidant: From Alzheimer's Perspective.

Alzheimer’s disease (AD) causes progressive memory loss and cognitive dysfunction. It is triggered by multifaceted burdens such as cholinergic toxicity, insulin resistance, neuroinflammation, and oxidative stress. Syzygium plants are ethnomedicinally used in treating inflammation, diabetes, as well as memory impairment. They are rich in antioxidant phenolic compounds, which can be multi-target neuroprotective agents against AD. This review attempts to review the pharmacological importance of the Syzygium genus in neuroprotection, focusing on anti-cholinesterase, anti-diabetic, anti-inflammatory, and antioxidant properties. Articles published in bibliographic databases within recent years relevant to neuroprotection were reviewed. About 10 species were examined for their anti-cholinesterase capacity. Most studies were conducted in the form of extracts rather than compounds. Syzygium aromaticum (particularly its essential oil and eugenol component) represents the most studied species owing to its economic significance in food and therapy. The molecular mechanisms of Syzygium species in neuroprotection include the inhibition of AChE to correct cholinergic transmission, suppression of pro-inflammatory mediators, oxidative stress markers, RIS production, enhancement of antioxidant enzymes, the restoration of brain ions homeostasis, the inhibition of microglial invasion, the modulation of ß-cell insulin release, the enhancement of lipid accumulation, glucose uptake, and adiponectin secretion via the activation of the insulin signaling pathway. Additional efforts are warranted to explore less studied species, including the Australian and Western Syzygium species. The effectiveness of the Syzygium genus in neuroprotective responses is markedly established, but further compound isolation, in silico, and clinical studies are demanded.

A review of the protective effects of chlorogenic acid against different chemicals.

Chlorogenic acid (CGA) is a naturally occurring non-flavonoid polyphenol found in green coffee beans, teas, certain fruits, and vegetables, that exerts antiviral, antitumor, antibacterial, and antioxidant effects. Several in vivo and in vitro studies have demonstrated that CGA can protect against toxicities induced by chemicals of different classes such as fungal/bacterial toxins, pharmaceuticals, metals, pesticides, etc., by preservation of cell survival via reducing overproduction of nitric oxide and reactive oxygen species and suppressed pro-apoptotic signaling. CGA antioxidant effects mediated through the Nrf2-heme oxygenase-1 signaling pathway were shown to enhance the levels of antioxidant enzymes such as superoxide dismutase, catalase, glutathione-S-transferases, glutathione peroxidase, and glutathione reductase as well as glutathione content. Also, CGA could suppress inflammation via inhibition of toll-like receptor 4 and MyD88, and the phosphorylation of inhibitor of kappa B and p65 subunit of NF-κB, resulting in diminished levels of downstream inflammatory factors including interleukin (IL)-1 β, IL-6, tumor necrosis factor-α, macrophage inflammatory protein 2, cyclooxygenase-2, and prostaglandin E2. Moreover, CGA inhibited apoptosis by reducing Bax, cytochrome C, and caspase 3 and 9 expression while increasing Bcl-2 levels. The present review discusses several mechanisms through which CGA may exert its protective role against such agents. Chemical and natural toxic agents affect human health. Phenolic antioxidant compounds can suppress free radical production and combat these toxins. Chlorogenic acid is a plant polyphenol present in the human diet and exerts strong antioxidant properties that can effectively help in the treatment of various toxicities.

Antioxidant and antiproliferative activities of solvent fractions of broccoli (Brassica oleracea L.) sprout

Crude methanol extract (ME) of broccoli (Brassica oleracea L.) sprout was fractioned by hexane, chloroform, ethyl acetate, butanol, and water. The contents of total polyphenols (19.89 mg GAE/g) and flavonoids (10.06 mg RE/g) were significantly higher in the butanol fraction (BF) than in the other fractions. The BF showed the highest DPPH (EC50 = 0.524 mg/mL) and ABTS (EC50 = 0.180 mg/mL) radical scavenging activities. High-performance liquid chromatography (HPLC) of crude ME showed that the most abundant phenolic compounds were rutin, quercetin, chlorogenic acid, catechin, and p-coumaric acid. The contents of quercetin, chlorogenic acid and p-coumaric acid were higher in the ethyl acetate fraction (EF) and BF than in the other fractions. Antioxidant activity and phenolic compound contents were correlated, suggesting that phenolics were responsible for the antioxidant activity. The hexane fraction (HF) and chloroform fraction (CF) decreased the viability of breast cancer stem cells (BCSCs), and the CF had the highest antiproliferative activity (IC50 = 69.47 mg/mL). The CF also suppressed the stemness characteristics of BCSCs and induced apoptotic cell death. The most abundant characteristic peak in CF was identified as oleic acid (area = 35.05%) by gas chromatography-mass spectrometry (GC–MS). Therefore, the broccoli sprout BF contained high levels of phenolic compounds that contributed to its antioxidant activity, and CF had a marked anti-proliferative effect on BCSCs.

Microencapsulation of Olive Oil

Olive oil has been received a great importance around the globe because it provides unique functional value. Olive oil prevents the risks of several chronic and acute metabolic disorders because it is enriched with monounsaturated fatty acids, antioxidant phenolic compounds, vitamin E and vitamin K. Unfortunately, oxidative deterioration of fatty acids in olive oil provides short shelf life and reduces biological activities. It is responsible for undesirable organoleptic properties. It may belief that one of the solutions to preserve the quality of olive oil is microencapsulation. In this review, comprehensive information about techniques to prepare olive oil microcapsule is represented. To prepare olive oil microcapsule, emulsification of olive oil with different wall materials (matrixes) has been adopted as a primary step. Subsequently, dehydration of emulsion by spray drying or freeze drying or coacervation process has been adopted to prepare olive oil microcapsule. Moreover, microcapsule of olive oil has been prepared by extrusion technology. Biopolymers, such as proteins and polysaccharides have been used as wall material for encapsulation of olive oil. As stable emulsification is one of important issue to produce microcapsule, several emulsifiers, such as lecithin, tween 20 have been used during emulsion preparation. Different characteristics of the microcapsule of olive oil are summarized because it is influenced by several factors during preparation of microcapsule. In later exercise, several applications of encapsulated olive oil in food, pharmaceutical and cosmetic industries are represented in comprehensive way. It may expect that this review article will receive attention in industries and academic sectors.

Antioxidant Activity, Phenolic Composition, and Hormone Content of Wild Edible Vegetables

Wild edible plants have been used since antiquity as folk medicine and as preservatives in foods. This study aimed to determine the antioxidant activities, phenolic compounds, and hormone contents of 12 species of edible wild plants belonging to 9 families, which are consumed as vegetables by the local people at Ergan Mountain in Erzincan in Turkey. Polygonum cognatum and Malva neglecta were determined to have more antioxidant enzyme activity, more phenolic compounds, and higher hormone content than the other species. The highest catalase (CAT), peroxidase (POD), glutathione reductase (GR), glutathione-s-transferase (GST) values for P. cognatum were determined as 45.12, 94.83, 36.76, and 1218.35 EU g−1, respectively. The highest superoxide dismutase (SOD) and ascorbate peroxidase (AxPOD) content for M. neglecta were determined as 97.53 EU g−1 and 81.93 EU g−1, respectively. P. cognatum is the species in which the highest levels of the hormones indolacetic acid (IAA), gibberellic acid (GA), salicylic acid (SA), cytokinin, zeatin and jasmonic acid were detected. The highest levels of caftaric acid (CA), catechin (CAE), ferulic acid (FA), malvidin-3-o-glucoside (MG), myricetin (MYR), rutin (RT), trans-coumaric acid (TPCA), tyrosol (TY), and vanilic acid (VA) compounds were found in M. neglecta. It was determined that Falcaria vulgaris species had the highest levels of ferulic acid (FA) and quercetin (QUE) phenolics. The results show that edible wild vegetables consumed and studied by the people of the region are an important source of natural antioxidants. The possibilities of using these wild plants as functional foods should be investigated.

The influence of decoction and infusion methods and times on antioxidant activity, caffeine content and phenolic compounds of coffee brews

The influence of decoction and infusion methods and times on antioxidant activity, caffeine content and phenolic compounds of coffee brews

Quantification of Amino Acids, Phenolic Compounds Profiling from Nine Rice Varieties and Their Antioxidant Potential.

In recent years, the health benefits of the pigmented rice varieties have been reported due to the richness of their bioactive compounds. Therefore, this study evaluated the antioxidant, total flavonoid, total phenolic, anthocyanin content, amino acid and individual phenolic compound quantification of nine Korean-grown rice varieties using spectrophotometric, HPLC-FLD-MS/MS and UHPLC Q-TOF-MS/MS methods. Our research found that the free fractions of DM29 (red rice) had the highest free radical scavenging ability of ABTS and DPPH. In contrast, the highest ferric reducing antioxidant power was observed in the 01708 brown rice variety. The majority of phenolic compounds such as quercetin, ferulic acid, p-coumaric acid, ascorbic acid, caffeic acid and genistein were found in the DM29 sample. The phenolic content of rice varies depending on its color, with DM29 red rice having the highest TPC, TFC and TAC levels. At the same time, the presence of the majority of amino acids was quantified in the 01708 and GR (Gangwon) brown rice varieties. According to this study, colored rice varieties are high in amino acids, phenolic compounds and antioxidants. This research would be beneficial in furthering our understanding of the nutritional value of different colors of rice and their high potential as a natural antioxidant.

Improving The Storage Characteristics Of Sheep Meat By Using The Remnants Of The Pomegranate Juice Industry: A Review

The use of synthetic antitoxins in food has been reduced due to their suspected carcinogenic effect, as well as to the general consumer rejection of synthetic food additives. Several studies have indicated that the use of synthetic toxicants is beginning to be restricted due to their health risks and toxicity. Therefore, the importance of replacing synthetic toxicants with natural ingredients in spices and other plant materials has increased significantly. Tanning agents have been widely used in folk medicine of many cultures. Recently, tanning and even fermented materials have been shown to have a high percentage of antioxidant auctivity. Tanning materials are an important food sources of the antioxidant phenolic compounds. Tanning agents are known for their many health-promoting and visible wound-healing properties. Antimicrobial auctivity, anticancer property, antisclerotic and antioxidant.

Antibacterial and antioxidant phenolic compounds loadedPCLbiocomposites for active food packaging application

AbstractActive food packages must not only act as a protective food barrier but also exhibit radical scavenging activity, antibacterial and controlled release properties that can have a positive effect on food quality, safety and shelf life. In this study, poly(ε‐caprolactone) (PCL)/ferulic acid (FA) and PCL/gallic acid (GA) biocomposites were prepared by melt blending method to use in active food packaging applications. The physicochemical properties of the prepared biocomposites were investigated by FTIR‐ATR, SEM, and DMA. In addition, antioxidant and antibacterial activities, water contact angle, oscillation test and water vapor transmission rate of biocomposites were also investigated. FTIR‐ATR and SEM results showed that both fillers were well dispersed in the PCL matrix. Dynamic mechanical analysis was performed to examine the mechanical behavior of the samples and to determine theirTgtemperatures. The biocomposites exhibited a higher storage modulus and loss modulus than pure PCL. Especially, the glass transition temperature of the PCL/FA sample containing 5 wt.% FA increased 17°C compared to the neat PCL. They exhibited high‐scavenging activity against DPPH and ABTS radicals, and showed high‐antibacterial activity against bothE. coliandS. aureusbacteria.

Low‐dose prestorage 24‐epibrassinolide spray enhances postharvest chilling tolerance in zucchini squash ( Cucurbita pepo L.) by eliciting peroxidase and phenolic antioxidants

Brassinosteroids are polyhydroxy steroid hormones, tested to induce cold acclimation in whole plants and some harvested fruits. So far, no works have determined whether such strategy may improve the chilling tolerance of immaturely harvested Cucurbits, which are, among the most sensitive vegetables. Herein, we evaluated the efficacy of 24-epibrassinolide to reduce chilling injury in zucchini squash (Cucurbita pepo L.). Prestorage sprays at a dose 10–100 times lower than reported for postharvest use in other fruits (0.1 μM), markedly reduced chilling injury incidence (ca. 70%) and severity (30%–40%), decreased weight loss, and delayed yellowing. After long-term storage, epibrassinolide-sprayed zucchini maintained lower electrolyte leakage and lipid peroxidation. The treatment also increased fruit antioxidant defenses by inducing peroxidase and increasing antioxidant capacity, phenolic compounds, and peroxidase activity. This is the first report showing that low-dose prestorage 24-epibrassinolide priming enhances the cold tolerance of immaturely harvested Cucurbits, preventing postharvest chilling injury. Novelty impact statement This is the first study showing that brassinosteroid prestorage single spray at very low dose (0.1 μM) is sufficient to enhance the chilling tolerance of immaturely harvested Cucurbit vegetables. Epibrassinolide priming may be a feasible strategy to reduce chilling damage in highly sensitive zucchini squash.

Impact of Different Drying Temperatures onIn VitroAntioxidant and Antidiabetic Activities and Phenolic Compounds of Wild Guava Leaves Collected in the Central Highland of Vietnam

Most biologically natural compounds are very sensitive and easily degradable under drying conditions. This study aimed to investigate the effect of drying temperature on the contents of phenolic compounds and in vitro antioxidant and antidiabetic activities of wild guava leaves. Wild guava leaves were dried at 40 °C, 50 °C, 60 °C, 70 °C, and 80 °C, as well as sun drying (SD). The total phenolic and flavonoid contents (TPC and TFC) were measured using the colorimetric method. Antioxidant activity was determined by the 2,2-diphenyl-2-picrylhydrazyl hydrate (DPPH) and 2,2-azino-bis(3-ethylbenzothazoline-6-sulfonic acid (ABTS) radical scavenging activity assays. In vitro antidiabetic activity was measured by assessing α-glucosidase and α-amylase inhibitory activities. The contents of individual phenolic compounds were determined using ultra-performance liquid chromatography (UPLC). The principal component analysis (PCA) results revealed that hot air drying at different temperatures had significantly different effects on the bioactive compounds and biological properties of guava leaves. Drying at high or low temperatures resulted in a higher degradable rate of bioactive compounds leading to a weakening of the biological properties. Drying at 50 °C resulted in high TPC and TFC as well as the highest in vitro antioxidant and antidiabetic activities. Furthermore, the highest contents of gallic acid, catechin, rutin, quercetin, apigenin, quercitrin, vitexin, and apigenin-7- O-D-glucopyranoside were found in samples dried at 50 °C, whereas the highest contents of chlorogenic acid, epicatechin, and ellagic acid were observed in samples dried at 60 °C. Therefore, drying at 50 °C was the suitable temperature for retaining valuable biological compounds in wild guava leaves.

Enrichment of antioxidant activity, phenolic compounds, volatile composition and sensory properties of yogurt with rosehip (Rosa canina L.) fortification

Total phenolic content, pH, color, total antioxidant activity and volatile compounds in yogurt fortified [5–20%] with rosehip (Rosa canina L.) were identified in the present study. Rosehip addition caused a proportional increase in the levels of total phenolics. Fifty-three volatile compounds were identified using the gas chromatographic method, and the major volatiles were carboxylic acids including acetic, butanoic, hexanoic and octanoic acids. After sensory evaluation, yogurt with 20% rosehip pulp added scored highest for overall acceptability. The use of rosehip pulp positively contributed to quality parameters such as water holding capacity, antioxidant capacity and phenolic contents, and contributed to volatile profile and sensory attributes of yogurt. Consuming yogurt with rosehip pulp could provide prebiotics for probiotic bacteria and contribute to the antioxidant activity of yogurt. Furthermore, it may enhance polyphenols with the potential to exert synergistic effects on human health.

​Biochemical Compositions of Milling Byproduct of Mungbean and its Fractions

Background: Mungbean is consumed as whole, sprouts or dehusked splits, in form of dal. Dal is prepared after removal of outer husk cover and splitting the cotyledons in abrasive emery roller mills to improve esculent properties. In the process of husk removal, milling byproduct, mixture of husk and cotyledon powder, is generated, which is usually utilized as low value cattle feed. The milling byproduct contains bioactive compounds useful for human health. In the study biochemical properties of two mungbean cultivars, namely, Shikha and Virat, were evaluated for whole, dal milling byproduct and its fractions, to explore using milling byproduct of mungbean for potential edible usages. Methods: In this study, mungbean cultivars were milled in abrasive roller after water soaking pre-milling treatment. Milling byproduct was fractionated into three particle sizes, i) greater than 1.0 mm, ii) greater than 0.125 mm and iii) less than 0.125 mm. Biochemical components, viz, protein, phenols, antioxidant activity and calorific values were estimated for whole grain, dehusked split (Dal), milling byproduct and its fractions for the two selected mungbean cultivars. Result: The protein content was observed to be high in split dal and powder fraction ( less than 0.125 mm) of milling byproduct. Antioxidant value and phenolic compound were higher in the byproduct fraction retained over greater than 1.00 mm sieve size due to presence of husk in this fraction. Calorific value of byproduct was higher than that of whole seed, dal and byproduct fractions. The study indicates that the mungbean milling byproduct, with beneficial bioactive component can be utilize to develop value added edible products of therapeutic and health benefits.

Potential of natural phenolic antioxidant compounds from Bersama abyssinica (Meliathacea) for treatment of chronic diseases

Chronic diseases including cardiovascular, diabetes and cancer persist for a long time in the course of treatment affecting health and are currently the cause of many deaths. In most cases, the treatment of chronic infectious diseases especially Tuberculosis relies on conventional drugs which are currently becoming fruitless due to drug resistance and unpredicted complications in course of treatment. However, herbal medicines have for a long time been used in prevention and treatment of chronic diseases including asthma and heart diseases in Africa. In this study, we extracted metabolites and screened for active compounds with potential free radical scavenging and pharmacological activities from Bersama abyssinica, the plant commonly used in traditional medicine in Tanzania. B. abyssinica root, stembark and leaf were air dried, sequentially extracted in various solvents including petroleum ether, dichloromethane, ethylacetate and methanol to yield extracts and fractions. The extracts and fractions were tested for the presence of several metabolites and antioxidant activity. The analysis of chemical compounds from resultant extracts was done by GC–MS for non-polar factions and LC-MS/MC for moderate polar extracts.High amount of phenolic acid, flavonoids and tannin were identified in ethylacetate fraction compared to ethanol, dichloromethane and petroleum ether. The GC–MS analysis of petroleum ether extract of B. abyssinica stem back yielded twelve (12) compounds with varying composition. The most abundant compounds were 2-Butenoic acid, 3-methyl-, ethyl ester comprising 33.8%, n-Hexadecanoic acid comprising 16.7% and Ethanolpentamethyl- yielded in 16.7%.The LC-MS/MS analysis of Ethyl acetate fractions yielded 20 compounds including; Mangiferin and Isoquercitin were abundant in leaves, stembark and roots. Lastly, ethyl vanillate was identified in both roots and leaves whereas Quercitrin and 7,8-Dimethoxycoumarin were found in stembark and root.These findings indicated that B. abyssinica is rich in phenolic compounds ranging from phenolic acids, flavonoids and coumarin that possess high antioxidant and pharmacological properties potential for treatment of chronic diseases.