Changes In Total Phenolics Research Articles

Exploring CDF gene family in wild potato under salinity stress unveils promising candidates for developing climate-resilient crops

The DNA-binding with one finger (Dof) gene family is a class of plant-specific transcription factors involved in diverse biological processes, including response to biotic and abiotic stresses. Members of this family have been reported in the cultivated potato Solanum tuberosum, but clues to the roles of several Dof genes are still lacking. Potato wild relatives represent a genetic reservoir for breeding as they could provide useful alleles for adaptation to the environment and tolerance to biotic and abiotic stresses. We performed an in silico analysis to identify genes belonging to the Dof family in the wild potato S. commersonii, confirming that the identified Dof genes can be grouped in four classes (A, B, C, D), as reported for cultivated potato. A special focus was dedicated to Cycling Dof Factors (CDFs), which play a crucial role in plant responses to abiotic stresses. Analysis of available RNA-seq data confirmed CDF genes as regulated by stresses and often in a tissue specific manner. To ascertain their involvement in the stress response, S. tuberosum and S. commersonii plantlets growing in vitro were subjected to salt stress (80mM NaCl) for short (2 days) and prolonged (7 days) times. Analysis of phenotypic traits and qRT-PCR expression profiles of target CDF genes in aerial and root tissues showed differences between the two species. In addition, after saline treatment, changes in total phenols, proline, and malondialdehyde suggested a diverse perception of saline stress in S. commersonii vs. S. tuberosum. Overall, this study provided useful clues to the involvement of CDF genes in salt response and promoted the identification of potential candidate genes for further functional studies.

Total Phenolics and In-vitro Antioxidant Activities in Methanol Extracts of Raw, Ripe and Overripe Neem (Azadirachta indica A. Juss) Seeds

The harvesting of fruits at different developmental stages until maturity may influence their antioxidant activities. Therefore, thepresent study aimed to investigate the changes in total phenolics, flavonoid contents, and in-vitro antioxidant activities in methanolseed extracts of Azadirachta indica A. Juss at different maturity stages (raw, ripe and overripe). All the tested biochemical parametersvaried significantly with maturity stages (p < 0.05%). Total phenolics [mg gallic acid equivalent (GAE)/g dw] and flavonoids contents[mg quercetin equivalent (QE)/g dw] were highest in ripe (33.7 and 0.28, respectively) followed by raw (19.4 and 0.16, respectively)and least in overripe seeds (12.9 and 0.15, respectively). 2, 2-Diphenyl-1-picrylhydrazyl (DPPH), 2, 2-Azino-bis 3-ethylbenzthiazoline-6-sulfonic acid (ABTS) and ferric reducing antioxidant power (FRAP) activities in methanol seed extracts [μM ascorbic acid equivalent(AAE)/g dw] varied between 83.6–106.5, 68–93.8 and 44.8–177.9, respectively. IC50 values (mg/mL) for overripe, raw and ripe seedmethanol extract were 0.60, 1.11, and 2.10, respectively. The study concludes that seeds of A. indica were rich in natural phenolics andalso possess significant antioxidant activities. Thus the present study suggested that fruit industries should harvest ripe fruit seeds ofA. indica to meet out the need of natural phenolics for health benefits of local people.

Prestorage High CO2 and 1-MCP Treatment Reduce Chilling Injury, Prolong Storability, and Maintain Sensory Qualities and Antioxidant Activities of "Madoka" Peach Fruit.

Cold storage is widely used to prolong the storability of peach fruit. However, prolonged storage at low temperatures results in chilling injury (CI) in some susceptible peach cultivars during or after cold storage. Prestorage high CO2 and 1-methylcyclopropene (1-MCP) treatments are among the methods reported to alleviate CI and maintain the firmness of peach fruit. Hence, this study investigated CI, ripening-related physicochemical parameters, sensory qualities, total phenolics and flavonoids, and antioxidant activities of “Madoka” peach fruit to observe the effectiveness of prestorage treatment with high CO2 and 1-MCP during the storage at 0 and 5°C. Based on the CI index, control fruits were acceptable for marketing up to 20 and 16 days of storage at 0 and 5°C, respectively, while the treated fruits could be marketable up to 28 days of storage. The results of firmness and firmness-related parameters [pectin content and polygalacturonase (PG) activity] also revealed that both high CO2 and 1-MCP treatments were effective in delaying the ripening process of Madoka peach, and the storage at 0°C showed better results than at 5°C. However, based on the overall sensory evaluation results, the treated and control fruits were acceptable for marketing up to 20 and 12 days of storage, respectively, in both storage conditions. After deciding on fruit marketability based on the combined objective postharvest quality parameters and subjective sensory qualities, we analyzed the changes in total phenolics, flavonoids, and antioxidant activities at harvest, on the 12 and 20th days of cold storage. Storage of Madoka peach at 0°C maintained total phenolics, flavonoids, and antioxidant activities regardless of prestorage treatment with high CO2 and 1-MCP. In summary, storing Madoka peach fruit at 0°C after treating it with 30% CO2 for 6 h or 0.5 μl L–1 1-MCP for 24 h reduces CI, prolongs storability, and maintains sensory quality and antioxidant properties.

The effects of olive leaf addition and storage conditions on the bioactive components and some quality parameters of “Patos” olive oils

The aim of the present study was to investigate the effect of four storage conditions on some quality parameters and bioactive compounds of olive oils obtained from the Patos cultivar grown in the Black Sea Region by adding olive leaves in different proportions (5% and 10%) up to 12 weeks. It was determined that the total phenolic content of olive oil samples without leaf addition and with 10% leaf added varied between 282.55 and 1211.16 mg CAE/kg under four different storage conditions. The total phenolic content, which was 811.16 mg CAE/kg of olive oil samples without leaf addition at the beginning of the storage period in hot conditions, decreased rapidly during the storage period. DPPH and ABTS antioxidant capacity values also showed a similar trend to the changes in total phenolics. It has been determined that oils stored under dark conditions are more resistant to oxidation compared with other ambient conditions. Practical applications Currently, there is a growing trend of healthy and functional foods throughout the world. In the present study, it was found that certain quality parameters and bioactive components of olive oils obtained from Patos cultivar were affected by different storage conditions and olive leaf addition. The phenolic components of olive oils stored in dark and cold environmental conditions showed a better performance in terms of antioxidant characteristics.

An ultrasound‐assisted extraction system to accelerate production of Mhiskey, a rice spirit‐based product, inside oak barrel: Total phenolics, color, and energy consumption

AbstractRice spirit‐based (RSB) products, such as rice wine, are commonly used in several Asian cuisines. While RSB can be enriched with phenolic compounds (e.g., through extraction from oak barrel) to develop a healthier product with a new flavor, such a process is expected to be time‐consuming. At the same time, the culinary and adult beverage industry demands approaches for developing innovative products based on affordable alternatives to barley. Therefore, an ultrasound‐based system was set up in a 10‐L oak barrel to develop a new RSB product that referred to as “Mhiskey” in this study. The system was run at 0, 275, and 550 W, and changes in total phenolics, color values (L*, a*, b*, color intensity, and overall color changes), pH, and degrees Brix were studied during the extraction process. According to the results, this system reduced the extraction time, enhanced the total phenolic compounds, and produced a Mhiskey with similar physical properties to those of the conventional method. Increasing sonication power reduced the extraction time significantly but did not affect the specific energy consumption. In terms of total phenolics, the final products had up to 162 mg GAE per L sample. This new system is scalable and can be implemented in the industry after further economic and technical evaluations. Furthermore, the product developed in the present study might be evaluated for commercialization (e.g., for culinary purposes) after sensory and market research.Practical applicationsThis study proposed a new extraction system based on ultrasound technology that can be used to process rice spirit‐based (RSB). The system is scalable and can be adopted in the industry to reduce the processing time which can provide benefits for wineries. Also, the energy consumption can be reduced by optimizing the processing parameters. The technical information reported in this work can also be used as a base for process optimization at an industrial scale. At the same time, the final product of this process, that is, Mhiskey, has the potential to be sold in the market at a competitive price.

Submerged fermentation improves bioactivity of mulberry fruits and leaves

ObjectiveMulberry (Morus spp.) fruits and leaves have been proven to possess nutraceutical properties. Due to its fast and easy growing characteristics, mulberry fruits (MF) and leaves (ML) potentially emerge as a great source of functional foods. This study aims to enhance bioactivities (antioxidant, anti-inflammation, and hypoglycemic activity) of MF and ML via submerged fermentation using bacteria (Lactobacillus plantarum TAR 4), yeast (Baker’s yeast and red yeast) and fungi (Tempeh and Tapai starter). MethodsIn this study, 25% (mass to volume ratio) of MF and ML were fermented (48 h) with 1% (mass to volume ratio) of different microbial cultures, respectively. Effects of different fermentations on MF and ML were determined based on the changes of total phenolics (TPC), flavonoids (TFC), anthocyanins, total sugar, DPPH activity, ferric reducing antioxidant power (FRAP), albumin denaturation inhibition activity (ADI), anti-lipoxygenase activity and α-amylase inhibition activity (AI). ResultsGenerally, ML had higher AI than MF. However, MF exhibited higher DPPH, FRAP and anti-lipoxygenase activity than ML. After all forms of fermentation, DPPH and AI activity of MF and ML were increased significantly (P < 0.05). However, the effects of fermentation on TPC, FRAP, ADI and anti-lipoxygenase activity of MF were in contrast with ML. TPC, FRAP and anti-lipoxygenase activity of ML were enhanced, but reduced in MF after fermentation. Although the effects exerted by different microorganisms in MF and ML fermentation were different, the bioactivities of MF and ML were generally improved after fermentation. Fermentation by Tempeh starter enhanced TPC (by 2-fold), FRAP (by 2.3-fold), AI (at 10% increment) and anti-lipoxygenase activity (by 5-fold) of ML, whereas Tapai fermentation effectively enhanced the DPPH (at 17% increment) and ADI (by 2-fold) activity of MF. ConclusionFindings of this study provide an insight into the future process design of MF and ML processing into novel functional foods.

Production of isoflavones-enriched soy yogurt through soymilk fermentation using probiotic bacteria

Background and objective Fermented soy products were regarded as healthy foods and hence are considered an essential part of the diet. Lactic acid bacteria isolated from naturally fermented Egyptian food products were screened for their ability to produce β-glucosidase, isoflavone aglycone, phenolics, and antioxidant activity during the formation of soy yogurt. The present research is a preliminary attempt to ascertain soy yogurt production by different strains of lactic acid bacteria and their efficacy for the production of the aforementioned products. Materials and methods A total of 16 probiotic lactic acid bacteria were used for the preparation of soy yogurt and tested for their probiotic properties. Soymilk was prepared and inoculated (1% v/v) with the probiotic strains previously activated in the MRS medium. After fermentation, cell viability, pH, titratable acidity, total phenolic compounds concentration, antioxidant activity, isoflavones aglycone (daidzein and genistein), and extracellular and cell membrane-bound β-glucosidase activity were determined. Results and conclusion A total of 16 probiotic lactic acid bacteria were used for the preparation of soy yogurt. The final pH of the fermented soymilk ranged from 4.92 to 6.6, and their titratable acidity (lactic acid %) ranged from 0.5 to 0.99%. Changes in β-glucosidase, isoflavone aglycone, total phenolics content, and antioxidant activity during the formation of soy yogurt were determined. All bacterial isolates showed positive cell-bound and extracellular β-glucosidase. Their activities ranged from 308.65 to 553 mU/ml. The Lactobacillus strains showed lower extracellular than their cell-bound β-glucosidase, and the opposite was true for the other group. An increase in the content of isoflavone aglycones in soy yogurt could be achieved by aging with bacterial fermentation. Soymilk fermented with Lactobacillus strains showed the highest bioconversion of isoflavone glucosides into isoflavone aglycones than other strains, although they produced less β-glucosidase enzymes. The antioxidant activity is related to changes in total phenolics. All microorganisms were able to increase the total phenols, whereas some Lactobacillus strains were unable to release more phenols compared with unfermented soymilk.

Inactivation of &lt;i&gt;Brettanomyces bruxellensis&lt;i&gt; and &lt;i&gt;Saccharomyces cerevisiae&lt;i&gt; in dry and sweet wines by high hydrostatic pressure

The aim of the research was to investigate a potential application of high hydrostatic pressure (HHP) for reduction/elimination of Brettanomyces bruxellensis and Saccharomyces cerevisiae in wines. Dry red wine was inoculated with B. bruxellensis and sweet white wine was inoculated with S. cerevisiae yeast. Both wines were treated by HHP under 100 and 200 MPa for 1, 3, 5, 15 and 25 min. The culturability was determined immediately after the treatment and again after 30, 60 and 90 days of storage. The phenolic content and chromatic characteristics were evaluated spectrophotometrically immediately after the treatment and after 90 days of storage. The culturability of B. bruxellensis was not confirmed immediately after the most invasive treatment (200 MPa for 15 and 25 min). With the same parameters, only a decrease in the culturability of S. cerevisiae was observed. During storage, opposing results were observed for two yeasts treated with 200 MPa for 15 and 25 min: there was a complete reduction of S. cerevisiae in the wine treated, but the culturability of B. bruxellensis completely recovered in all wines, implying that B. bruxellensis yeast entered a viable but not culturable (VBNC) state after HHP exposure. Regarding the chemical analyses, applied process parameters induced a slight decrease of anthocyanins in red wine, while changes of total phenolics and total colour difference value were negligible. In conclusion, HHP could potentially be successful for microbial stabilisation of sweet wines and consequently assure a lower use of sulphur dioxide, while inactivation of B. bruxellensis could only be successful in the early stages of wine contamination.

Enhancement of antioxidant effect of pitaya by lactic acid bacteria fermentation

Pitaya has received a great deal of consumer interest for its large amount of micronutritions. This study investigated the changes of total phenols and total flavonoids of fermented pitaya, as well as the antioxidant abilities. The results showed that fermentation could significantly increase the counts of water-soluble phenols and flavonoids. After being fermented for 24h, the DPPH free radical, hydroxyl radical and superoxide anion scavenging ability raised significantly. Reducing power of fermented pitaya also increased remarkably. Thus, fermentation could increase the antioxidant ability of pitaya, and could be a potential process for pitaya products.

Determination of antioxidant and antimicrobial activity of Herby cheese

In this research, the changes in total phenolics, antioxidant, and antimicrobial activities during the ripening of Herby cheese which was produced from sheep milk and Sirmo (Allium vineale L.), Mendi (Chaerophyllum macropodum Boiss.), and Siyabo (Ferula rigidula DC.) herbs, were investigated. The total phenolic concentration (TPC), DPPH (2,2-diphenyl-1-picrylhydrazyl), and TEAC (2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)) values of Herby cheese samples ripened in vacuum packaging were found higher than that of the samples ripened in brine. The herby cheese extracts were prepared using methanol, ethanol, and acetone solvents. The highest TPC, DPPH, and TEAC values were obtained in the samples extracted with methanol which was followed by ethanol and acetone. These three herbs added to Herby cheese increased the TPC and antioxidant activity of cheese. The antimicrobial effect of Herby cheese was determined using seven different microorganisms using well diffusion technique and the extracts did not have any antimicrobial effect against used microorganisms. Practical applications Herby cheese is a popular traditional dairy product manufactured from sheep's and cow's milk. Approximately, 12 kinds of herbs are used for the production of herby cheese in the eastern region of Turkey. In this study, herbs increased the TPC and antioxidant activity of cheese and methanol showed a better performance in the extraction of antioxidants from cheeses compared to other solvents. To sum up, our study proves the effectiveness of using different herbs (Sirmo, Mendi, and Siyabo) on the antioxidant and antimicrobial properties of herby cheese.

Content of total phenolics and anthocyanins and the antimutagenicity of Aspergillus awamori-fermented black soybean after heat treatment

The Aspergillus awamoir-fermented black soybean, possessing enhanced functional properties, was previously suggested to be a potentially functional ingredient in the formation of healthy foods. In this study, the effect of heat treatments (40-100℃ for 30 min) on the changes of total phenolics and anthocyanin contents, mutagenicity and the antimutagenicity of fermented black soybeans against 4-nitroquinoline-N-oxide, a direct mutagen, and benzo [a] pyrene, an indirect mutagen, on Salmonella Typhimurium TA100 and TA98 were examined. Results revealed that the heated-fermented black soybean showed no mutagenicity. Heating the fermented black soybean at 80 or 100℃ for 30 min resulted in a reduced antimutagenicity with the methanol extract. Reduction in antimutagenicity varied with the test strains of S. Typhimurium and the type of mutagens examined. However, the fermented black soybean still possessed antimutagenicity after exposure to 100℃ for 30 min. Contents of total phenolics and anthocyanins reduced significantly (p＜0.05) as the heating temperature was raised to 40 and 80℃, respectively. Reduction in antimutagenicity of the fermented black soybeans after heating might be due to the lower anthocyanin content.

Variation in phenolic compounds, α-linolenic acid and linoleic acid contents and antioxidant activity of purslane (Portulaca oleracea L.) during phenological growth stages.

Purslane (Portulaca oleracea L.) contains a variety of natural products with different biological properties. The objective of this research was to estimate changes in total phenolics, flavonoids, and fatty acids (α-linolenic acid and linoleic acid) contents as well as antioxidant activity of P. oleracea at different growth stages. Seeds were germinated in soil-filled plastic pots at greenhouse. Leaves and stems were collected at the vegetative and flowering stages. Total phenol and flavonoid contents of the samples were determined by Folin-Ciocalteau and aluminum chloride methods, respectively. The contents of α-linolenic and linoleic acids were determined using gas chromatography analysis after transesterification of fatty acids. Furthermore, Ferric reducing antioxidant power and 1,1-diphenyl-2-picrylhydrazyl assays were used to determine the antioxidant activities. The highest contents of total phenols (698.6mg GAE 100g-1 DW), flavonoids (46.9mg QE 100g-1 DW), α-linolenic acid (2.7mgg-1 DW) and linoleic acid (0.8mgg-1 DW) were determined in the leaves at flowering stage. Free radical scavenging capacity was significantly affected (P ≤ 0.05) by age; and the leaves of purslane had more antioxidant potential compared to stems. A positive correlation was observed between the antioxidant activities and total phenols content. Overall, purslane leaves at flowering stage can be regarded as a valuable source of fatty acids (especially α-linolenic acid) and antioxidants in human diet.

Changes in Physical and Biochemical Features of Grape (Vitis vinifera L. cv ‘Prima’) Seeds as Influenced by Sustained Deficit Irrigation under Different Rootstock Effect

Pharmaceutical, food and cosmetic industries have shown great interest in grape seed extract due to its premium antioxidant activity with protective effects on human health. However, global climate change has already negatively affected the biochemistry and functionality of such nutraceutical crops. The present study was conducted to reveal the effects of sustained deficit irrigation on certain features of seed extracts obtained from the grape cultivar ‘Prima’ grafted on six genetically different rootstocks during two consecutive years. In both years, seed weight of ‘Prima’ grapes grafted on 5 BB significantly decreased in response to water treatments, although the other rootstocks did not impair the seed weight, except for 44–53 M in 217. Significant decreases in antioxidant activity of the scion cultivar occurred in response to DI when grafted on 5 BB in both years and in 44–53 M in 2017. However, the use of 99 R, 110 R and 140 Ru did not markedly impair the seed antioxidant activity in response to DI condition in both years. In both years, seed anthocyanins of FI vines were always higher than those of DI vines. In 2017, there were significant decreases in anthocyanins due to DI in vines grafted on 5 BB, 44–53 M, 99 R and 110 R. These rootstocks also led significant decreases in anthocyanins of the second year, while the use of 140 Ru and 1613 C rootstocks did not lead significant changes in anthocyanins in both two years. In 2017, total phenolics increased in response to DI, except for the vines grafted on 44–53 M. Rootstock-dependent changes in total phenolics in response to irrigation treatments were insignificant for the vines grafted on 5 BB and 44–53 M in both two experimental years. Averaged data showed that antioxidant activity showed significantly positive correlation with anthocyanins and total phenols. The findings are anticipated to guide future projects on enhancement of the quality and quantity of precious seconder metabolites with sustainable precision viticulture techniques to match the globally increasing demands on bioactive compounds.

Part II. Influence of trans-resveratrol addition on the sensory properties of ‘Blaufränkisch’ red wine

Trans-resveratrol was added to ‘Blaufränkisch’ red wine to determine the changes in total phenolics, total anthocyanins, and antioxidant potential. The results of this first investigation were presented in Part I; the results of the sensory analyses are included here, in Part II. Addition of increasing concentrations of trans-resveratrol to the ‘Blaufränkisch’ red wine improved the intensity of color by ~7%. and also the stability of malvidin-3-glucoside. Surprisingly, these additions of trans-resveratrol affected the odor of the red wine. Correlations among the sensory attributes showed Pearson's coefficients for positive correlations among these parameters. The higher additions of trans-resveratrol to the red wine (150, 200 mg/L) showed significantly improved sensory scores for color and odor, compared to the no-addition control (p ≤ 0.05). The highest positive correlation was between flavor and overall acceptance (0.876), which reached statistical significance (p ≤ 0.01); the lowest Pearson's coefficient was between clarity and flavor (0.061). This study shows that trans-resveratrol increases the stability of the enriched ‘Blaufränkisch’ red wine, and improves the sensory acceptance.

Changes in total phenolics and antioxidant activities in the developing fruits of mango

The present study aimed to determine the changes in total phenolic contents and antioxidant activities during the course of fruit development in mango. Initially, 40 genotypes were assessed at ripe stage for total phenolic contents (TPC). TPC in peel was 4.87-fold higher compared to pulp. In peel and pulp tissues, the maximum total phenolic contents was in Langra (4.68 and 1.46 mg/g FW, respectively), while, minimum was in Ellaichi peel and Hybrid 1–5 pulp. Based on this, 21 mango genotypes having variable total phenols were selected to study the changes during fruit developmental stages, viz., marble, 15 days after marble, egg and ripe stage. Marble stage registered the highest total phenolics (28.88 mg/g FW) compared to 15-days after marble (25.18 mg/g FW), egg (21.72 mg/g FW) and ripe (2.25 mg/g FW) stages. The higher total phenols in peel was in concurrence with higher antioxidant activity (7.97 pmol trolox/g FW) compared to pulp (4.11 pmol trolox/g FW). The mean total phenols in mango genotypes showed positive correlation with total antioxidant activities in peel, pulp and mean of peel and pulp (R2 = 0.75, 0.89 and 0.87, respectively). Langra and Bombay Green had higher phenol contents at young stage of fruit development, which progressively declined towards the approach of ripe stage.

Color stability and change in bioactive compounds of red beet juice concentrate stored at different temperatures.

In the present study, effect of storage temperature (25°, 35° and 45°C) and light (with/without aluminum foil) on betalain content, color stability and bioactive compounds of concentrated red beet juice were investigated. Degradation of betalains and change in total phenolics content followed first-order kinetics while changes of L*, a*, b* and C* values and antioxidant capacity fitted zero-order kinetic. It was determined that the reaction rate constants of betacyanin and betaxanthin degradations in red beet juice concentrates increased with increasing storage temperature and time. The activation energies for betaxanthin degradation (Ea: 92.04-93.27kJ mol-1) in comparison with the activation energies for betacyanin degradation (Ea: 66.07-66.13kJ mol-1) in all samples demonstrate that susceptibility to temperature of betaxanthin is higher than that of betacyanin. According to L* and a* parameters it can be suggested that color stability in red beet juice concentrate stored with aluminum foil found better than that in the sample without aluminum foil. However, there was no significant difference (p > 0.05) between samples with and without foil as regards changes in total phenolics, betalains and antioxidant capacity. In addition, 25°C can be proposed for providing betalain stability of red beet juice concentrates during storage.

Effect of Indian brown seaweed Sargassum wightii as a functional ingredient on the phytochemical content and antioxidant activity of coffee beverage.

Seaweed is a novel food source that is packed with bioactive compounds but is rarely used in its raw/cooked form. An efficient nutrient delivery medium is required to make the potential health benefits of seaweeds accessible to the general population while maintaining its palatability. In this study, coffee infused with different seaweed concentrations (1%, 3%, 5%) were prepared and their physico-chemical, phenolics, flavonoids, antioxidants, rheology, thermal and spectral characteristics were observed. Increase in seaweed concentration resulted in increased acidity and decreased total soluble solids of the beverage with no distinct color change. Rheological measurements showed flow behavior index in the range of 1.09-1.34 indicating dilatant tendency of the seaweed-coffee infusions which gradually decreased towards a Newtonian nature with increase in seaweed concentration. Higher detection of flavonoids and ferric reducing antioxidant power was possible with increase in seaweed concentration from 1 to 5%. However, no significant changes in total phenols and 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity was observed. Sensory evaluation of the coffee drinks was done using fuzzy logic which showed highest sensory acceptability for the infusion with 1% seaweed concentration. Thermograms showed changes in flavor profile on increasing seaweed concentration which was later confirmed using Fourier transform-infrared spectroscopy. Results of the study highlight that coffee can be successfully used to mask the off-flavor of seaweed while disseminating its health benefits to the general population through an effective and extensively utilized food medium.

Impact of Electron Beam Irradiation on the Bioactive Principles of Seeds of Coastal Sand Dune Wild Legumes (Canavalia spp.).

Recent patents reveal that vegetable ingredients have several applications in novel food formulations. Many so-called antinutritional components (e.g. tannins, saponins, lectins and protease inhibitors) have nutraceutical as well as pharmaceutical significance. Seeds of two wild legumes of the genus Canavalia inhabitants of the coastal sand dunes of Southwest India are known for a variety of bioactive principles (e.g. phenolics, tannins, canavanine, concanavalin and phytohemagglutinins). This study evaluates the impact of Electron Beam (EB) irradiation on the bioactive components of seeds of two coastal sand dune wild legumes Canavalia cathartica and C. maritima. The dry seeds of C. cathartica and C. maritima were EB irradiated with different doses (2.5, 5, 10 and 15 kGy) to follow changes in six bioactive principles (total phenolics, orthodihydric phenols, tannins, canavanine, trypsin inhibitors and phytohemagglutinins) in comparison to control seeds. One-way ANOVA was employed to follow the variation in bioactive components of seeds in control and different doses of irradiation. Seeds of both legumes were devoid of orthodihydric phenols and trypsin inhibitors. In C. cathartica, the total phenolics showed significant dose-dependent increase up to 5 kGy and decreased thereafter. Tannin content was not altered up to 10 kGy followed by significant decrease at 15 kGy. There was no significant change in canavanine content and the phytohemagglutinin activity against human erythrocytes was not altered. Seeds of C. maritima did not show significant changes in total phenolics as well as tannin contents. The content of canavanine showed significant dose-dependent increase up to 5 kGy followed by significant decrease. There was no variation in phytohemagglutinin activity against erythrocytes A, B and O, while against AB, the activity decreased at 2.5 kGy and further decrease was constant at higher doses. The EB irradiation doses employed have selectively altered the bioactive principles of Canavalia seeds and such treatments may facilitate to maneuver desired medicinal, nutritional, functional and cooking properties. Besides selective changes in bioactive components the seeds have extended shelf life.

Changes of the chlorogenic acid, caffeine, gama-aminobutyric acid (GABA) and antioxdant activities during germination of coffee bean (Coffea arabica)

This study was carried out to identify changes in functional materials during the germination of coffee seeds. Chlorogenic acid (CGA), caffeine, and g-aminobutyric acid (GABA) was assayed by HPLC method while germinating coffee beans for 20 days. The contents of total phenolic compounds and total flavonoid compounds were measured by colorimetric method. Antioxidant activity was measured by both 2,2-diphenyl-2-pycryl hydrazyl (DPPH) radical scavenging activity assay and 2,2’-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS•+) assay method. It was found that CGAs (5-caffeoylquinic acid (CQA), 4-CQA, 3-CQA), caffeine, and GABA increased and then decreased during germination. There were no significant changes in total phenolics, total flavonoids and antioxidant activities. Especially, all of the major isomers of CGA increased to the highest value at 10 days of germination, and GABA also increased significantly at the early stage of germination. This study showed that coffee beans changed into more functional food materials by germination and showed maximum functionality in appropriate germination conditions.

Changes of total phenols and condensed tannins during the decomposition of mixed leaf litter of Pinus massoniana and broad-leaved trees.

A field litterbag experiment was conducted to investigate dynamics of total phenols and condensed tannin in the mixed leaf litter of Pinus massoniana (P) with other three broad-leaved species, i.e., Sassafras trumu (S), Cinnamomum camphora (C), Toona sinensis (T) during decomposition in low hilly lands, Sichuan Province, China. The mass ratio of P. massoniana : S. trumu (PS) was 6:4, 7:3, 8:2, P. massoniana : C. camphora (PC) was 6:4, 7:3, 8:2 and P. massoniana : T. sinensis (PT) was 6:4, 7:3, 8:2, respectively. The results showed that the degradation rate of condensed tannin in pure P. massoniana litter was 84.4%, being significantly lower than that in the mixed litters after 180 d. The degradation rate of condensed tannin and total phenols were the highest in PC 6:4, with 90.3% and 68.6%, respectively. The mixed litters promoted the decomposition of condensed tannin and total phenols in the P. massoniana litter. With decomposition time, the degradation rate of condensed tannin in mixed litters between P. massoniana and broad-leaved species initial increased, and then remained stable. The degradation rate of total phenols in pure P. massoniana litter, PT 7:3 and all the PC treatments increased significantly and then decreased during the 90 d decomposition. The degradation rate of total phenols in all the PS, PT 6:4 and 8:2 treatments increased with the decomposition time. The dynamics of total phenols and condensed tannin were closely related to litter quality, and the enzyme activities of polyphenol oxidase, peroxidase and leucine aminopeptidase.