Phenolic Acid Composition Research Articles

Impact of climate change on the (poly)phenol composition of botrytization in the Tokaj wine region

Tokaj wine region is famous for its aszú wines, which are made of noble rotted raw materials. There is also a continuous change in the life activity of Botrytis cinerea as a result of climate change, which not only alters the rate of acidification but also its characteristic biochemical processes. Increasing sugar content is associated with a fructose excess, an increase in succinic acid, fumaric acid, citric acid, a change in the composition of phenolic compounds and an increase in phenolic acid content. This study examines the polyphenol content measured in the last 4 vintages and presents the typical phenolic acid composition.

Impact of pre-treatments and bioprocessing on the carbohydrate and polyphenol profile of brewers’ spent grain

Brewers’ spent grain (BSG), the solid waste of the brewing industry, is high in fibres, proteins and health-beneficial compounds such as polyphenols. This research investigated bioprocessing with enzymes and microbes to modify the properties of BSG for its utilisation as a food ingredient. Pre-treatment studies showed that wet milling performed better than dry milling, and heat and homogenisation either before or after the enzyme hydrolysis did not significantly influence the release of reducing sugars and free amino nitrogen (FAN). Four treatments were applied to wet-milled BSG: fermentation with Lactiplantibacillus plantarum POM1 with or without the enzyme Ondea pro and enzymatic bioprocessing without any fermentation. Control was the condition without enzyme and starter. Without the enzyme, there was negligible free sugar and FAN, and the starter had limited growth and organic acid production. Only the combination of enzymatic hydrolysis and fermentation reached a pH of 4 and 10 mg/g DW lactic acid. The microbial preference for monosaccharides was evident, and the enzyme influenced the release of oligosaccharides that can have a prebiotic effect. Bioprocessing impacted the phenolic acid composition and microbial consumption, with a significant release of ferulic acid during enzyme hydrolysis.

Paclobutrazol persistence dynamics in mango (Mangifera indica) orchard soil using HPLC and LC-MS/MS analysis

Paclobutrazol, a plant growth regulator, is used commercially in soil application to counter the alternate bearing habit of mango (Mangifera indica L.) all over the country. The experiments were conducted during 2020–21 and 2021–22 at ICAR-Central Institute for Subtropical Horticulture, Lucknow, Uttar Pradesh to study the persistence of paclobutrazol in soil and its subsequent uptake in mango fruits using HPLC and validated by LC-MS/MS after its application to tree basin soil of mango cv. Dasheri @2, 4, 6, 8 and 10 g a.i./tree. The residues of paclobutrazol dissipated in soil from its initial values of 10.33, 17.25, 25.71, 50.80, and 62.36 µg/g soil at 0 days to 0.14, 0.30, 0.47, 1.32 and 2.38 µg/g soil after 300 days of application. The dissipation rate in soil followed first-order kinetics with half-life values ranging between 57.75 and 77.00 days. Residues of paclobutrazol were not detected in fully mature fruits harvested after 85 days of fruit set. LC-MS/MS analysis confirmed that the sample peaks corresponded to paclobutrazol residues in mango fruit and soil. Thus, HPLC and LC-MS/MS analysis clearly showed that the paclobutrazol persisted in the soil for longer, but the mature fruits harvested from treated trees were free from its residue even at higher doses and safe for consumption. The response of paclobutrazol to the quality of fruits in terms of phenolic content was also assessed. The paclobutrazol was more responsive in altering phenolic acid composition than the control.

A Comparison of Phenolic, Flavonoid, and Amino Acid Compositions and In Vitro Antioxidant and Neuroprotective Activities in Thai Plant Protein Extracts.

The leaves of mulberry, Azolla spp., sunflower sprouts, cashew nut, and mung bean are considered rich sources of plant protein with high levels of branched-chain amino acids. Furthermore, they contain beneficial phytochemicals such as antioxidants and anti-inflammatory agents. Additionally, there are reports suggesting that an adequate consumption of amino acids can reduce nerve cell damage, delay the onset of memory impairment, and improve sleep quality. In this study, protein isolates were prepared from the leaves of mulberry, Azolla spp., sunflower sprouts, cashew nut, and mung bean. The amino acid profile, dietary fiber content, phenolic content, and flavonoid content were evaluated. Pharmacological properties, such as antioxidant, anticholinesterase, monoamine oxidase, and γ-aminobutyric acid transaminase (GABA-T) activities, were also assessed. This study found that concentrated protein from mung beans has a higher quantity of essential amino acids (52,161 mg/100 g protein) compared to concentrated protein from sunflower sprouts (47,386 mg/100 g protein), Azolla spp. (42,097 mg/100 g protein), cashew nut (26,710 mg/100 g protein), and mulberry leaves (8931 mg/100 g protein). The dietary fiber content ranged from 0.90% to 3.24%, while the phenolic content and flavonoid content ranged from 0.25 to 2.29 mg/g and 0.01 to 2.01 mg/g of sample, respectively. Sunflower sprout protein isolates exhibited the highest levels of dietary fiber (3.24%), phenolic content (2.292 ± 0.082 mg of GAE/g), and flavonoids (2.014 mg quercetin/g of sample). The biological efficacy evaluation found that concentrated protein extract from sunflower sprouts has the highest antioxidant activity; the percentages of inhibition of 1,1-diphenyl-2-picrylhydrazyl radical (DPPH) and 2,2'-azino-bis-(3-ethylbenzthiazoline-6-sulphonic acid) (ABTS) radical were 20.503 ± 0.288% and 18.496 ± 0.105%, respectively. Five plant-based proteins exhibited a potent inhibition of acetylcholinesterase (AChE) enzyme activity, monoamine oxidase (MAO) inhibition, and GABA-T ranging from 3.42% to 24.62%, 6.14% to 20.16%, and 2.03% to 21.99%, respectively. These findings suggest that these plant protein extracts can be used as natural resources for developing food supplements with neuroprotective activity.

The role of pan‐roasting on changes in bioactive compounds, phenolic and fatty acid composition of chia (Salvia hispanica L.) seeds

SummaryIn this study, the effect of roasting on the oil quantities, bioactive properties, colour, fatty acids and polyphenols of seeds roasted in pan at roasting times was investigated. Total phenolic and flavonoid quantities of roasted seeds are assayed among 186.59 (control) and 429.29 mgGAE/100 g (20 min) to 810.00 (10 min) and 903.33 mg/100 g (5 min), respectively. The heat treatment increased the oil and total phenol quantities of the chia seeds compared to the control, depending on the increase in roasting time. In addition, the antioxidant effect of the seeds in the 5‐min roasting process was the same as in the control, but it showed differences with other roasting times. As the roasting time increased, a significant increase was observed in the L* values of the seeds and this reduced the brightness of the seeds. The 3,4‐dihydroxybenzoic acid and catechin quantities of the chia seeds roasted for 15 and 20 min were higher than the 3,4‐dihydroxybenzoic acid and catechin amounts of control and chia seeds roasted for 5 and 10 min. Linolenic acid was found to be the highest in chia oils, and its amount changed between 63.66 (20 min) and 66.88% (control).

The role of germination on changes in bioactive properties, fatty acids and biogenic element profiles of tigernut tubers germinated at different times

SummaryIn this study, the effects of different germination times on some chemical characteristics, total phenol and flavonoid quantity, antioxidant capacities, phenolic and fatty acid compositions and biogenic element contents of tigernut tubers were investigated. Total phenolic and flavonoid quantities of raw and tigernut tubers germinated at certain germination periods were reported to be between 24.40 (first period of germination) and 63.84 mgGAE/100 g (third period of germination) to 33.00 (control) and 184.24 mgRE/100 g (third period of germination), respectively. Antioxidant capacities of raw and germinated tigernut tubers were recorded to be between 0.91 (first period of germination) and 1.57 mmolTE kg−1 (third period of germination). Gallic (except control), catechin, caffeic acid, rutin and kaempferol values of tubers were higher especially in the second and third periods of germination compared to the first period of control and germination. Oleic and linoleic acid values of raw (control) and germinated tigernut oils were identified between 69.41% (third period of germination) and 72.53% (control) to 9.77 (control) and 11.77% (third period of germination), respectively. P, K, Ca, Mg, S and Na were the dominant elements of raw and germinated tigernuts. The bioactive properties, phenolic component amounts and element quantities of germinated tubers were increased.

Greener approaches to improve phenolic acid composition and antioxidant activity of different cultivation methods of Zingiber officinale Roscoe extracts

Zingiber officinale Roscoe, known as ginger (Bentong variety), is an essential spice ingredient used in food and condiments due to its refreshing aroma and intense flavour. The bioactive constituents found in ginger influence the numerous pharmacological effects, including antioxidant, analgesic, anticancer, antipyretic and anti-inflammatory. This work proposed a greener approach than the conventional plant matrices extraction to promote safe, non-toxic, and environment-friendly products. In this study, three different extraction methods: a) water (WE), b) hydrothermal-assisted (HAE) and c) enzymaticassisted (EAE), have been applied to measure the potential of both ginger extracts from different cultivation methods using fertigation technology and conventionally slopegrown. To ascertain the biological content of the extracts, the phenolic acid composition was quantified using ultra-performance liquid chromatography (UPLC). The total phenolic content (TPC) was determined using the Folin-Ciocalteu method, while the antioxidant activities were analysed using ferric reducing antioxidant power (FRAP) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging assay. The results obtained showed that ferulic acid was significantly highest in EAE extracts of both ginger (fertigation and slope-grown cultivation) at 1.165±0.118 and 0.610±0.062 mg/g. Moreover, EAE of both ginger extracts also found to be significantly highest in TPC (267.481±0.404 mg GAE/g and 247.837±1.675 mg GAE/g), and FRAP value (741.867±2.139 mg AAE/g and 461.733±0.231 mg AAE/g), respectively. However, the highest free radical scavenging activity of fertigated ginger extract through HAE was 134.735±0.021 mg AAE/g. Meanwhile, EAE of the sloped-grown ginger extract was highest at 141.293±0.707 mg AAE/g. This study demonstrates that EAE can be an effective approach in enhancing the TPC and antioxidant activity of ginger extracts. Ginger may therefore be suggested as a more greener and natural antioxidant to lessen oxidation in food products.

Effects of pearling on proximate composition, dough rheology, bread-making quality and health-promoting components of elite wheat cultivars

Though the health benefits of whole wheat products have been widely recognized, their less desirable processing qualities limited consumers’ acceptance. Thus, it is imperative to develop processing techniques for balanced nutritional and processing qualities. In this study, we investigated impacts of two grain pearling (debranning) levels on proximate composition, dough rheological properties, food-making quality, arabinoxylans (AXs), alkylresorcinols (ARs) and phenolic acids composition of two elite bread wheat cultivars. Pearled flour (PF) of Zhongmai 175 retained very good dough extensibility (190.7–195.5 mm), while PF of Zhongmai 578 retained medium-to-strong gluten strength and acceptable bread-making quality. Compared to whole wheat flour, PF preserved major portion of the health-promoting components in wheat grains, i.e., 71.4–94.0 % for water-extractable AXs, 68.1–86.3 % for total AXs, 71.4–92.7 % for alkylresorcinols, 85.5–98.9 % for soluble ferulic acid and 67.3–83.3 % for insoluble-bound ferulic acid. Further investigation is needed to understand the effects of different kernel sizes and debranning rates on nutritional profiles of pearled grains. Taken together, our results suggested that grain pearling can be used to produce wheat products with balanced nutritional and processing quality for improved human health.

Determination of in vitro antimicrobial and antibiofilm activity of Hypericum crenulatum against some food pathogens and its phenolic content

AbstractThe study investigates the antimicrobial effects of the Hypericum crenulatum ethanolic (HCE) extract against 14 different food pathogens and their biofilm-forming abilities in response to HCE treatment. The phenolic acid composition of the HCE extract was also determined using an HPLC-DAD detector. The antimicrobial activity of HCE extract was assessed using the disc diffusion and microdilution methods. According to the findings, the methicillin-resistant Staphylococcus aureus ATCC 43300, Listeria monocytogenes RSKK 472, and Listeria innocua ATCC 33090 strains exhibited the lowest minimum inhibitory concentration (MIC) values at a concentration of 2 μg mL−1. Based on the disc diffusion test results, the largest zone of inhibition of HCE extract against foodborne pathogens was seen against Bacillus cereus, and the diameter of the inhibition zone increased with the concentration of HCE extract (P < 0.05). In terms of phenolic acid composition of HCE extract, the phenolic acids with the highest and lowest amounts were caffeic acid (59.92 mg g−1) and p-coumaric acid (13.61 μg g−1), respectively. Our study determined that the HCE extract demonstrated antimicrobial, bactericidal, and antibiofilm activities against some foodborne pathogens. These effects reveal its potential for improving food safety by inhibiting the growth of these pathogens.

Co-culture fermentation by Saccharomycopsis fibuligera and lactic acid bacteria improves bioactivity and aroma profile of wheat bran and the bran-containing Chinese steamed bread

Co-culture fermentation with yeast and lactic acid bacteria (LAB) exhibits advantages in improving the bioactivity and flavor of wheat bran compared to single-culture fermentation, showing application potentials in bran-containing Chinese steamed bread (CSB). To explore the effects of combination of yeast and different LAB on the bioactivity and flavor of fermented wheat bran, this study analyzed the physicochemical properties, phytate degradation capacity, antioxidant activities, and aroma profile of wheat bran treated with co-culture fermentation by Saccharomycopsis fibuligera and eight different species of LAB. Further, the phenolic acid composition, antioxidant activities, texture properties, aroma profile, and sensory quality of CSB containing fermented wheat bran were evaluated. The results revealed that co-culture fermentation brought about three types of volatile characteristics for wheat bran, including ester-feature, alcohol and acid-feature, and phenol-feature, and the representative strain combinations for these characteristics were S. fibuligera with Limosilactobacillus fermentum, Pediococcus pentosaceus, and Latilactobacillus curvatus, respectively. Co-culture fermentation by S. fibuligera and L. fermentum for 36 h promoted acidification with a phytate degradation rate reaching 51.70 %, and improved the production of volatile ethyl esters with a relative content of 58.47 % in wheat bran. Wheat bran treated with co-culture fermentation by S. fibuligera and L. curvatus for 36 h had high relative content of 4-ethylguaiacol at 52.81 %, and exhibited strong antioxidant activities, with ABTS•+ and DPPH• scavenging rates at 65.87 % and 69.41 %, respectively, and ferric reducing antioxidant power (FRAP) at 37.91 μmol/g. In addition, CSB containing wheat bran treated with co-culture fermentation by S. fibuligera and L. fermentum showed a large specific volume, soft texture, and pleasant aroma, and received high sensory scores. CSB containing wheat bran treated with co-culture fermentation by S. fibuligera and L. curvatus, with high contents of 4-ethylguaiacol, 4-vinylguaiacol, ferulic acid, vanillin, syringaldehyde, and protocatechualdehyde, demonstrated strong antioxidant activities. This study is beneficial to the comprehensive utilization of wheat bran resources and provides novel insights into the enhancement of functions and quality for CSB.

Impact of Cooking Methods on Phenolic Acid Composition, Antioxidant Activity, and Starch Digestibility of Chinese Triticale Porridges: A Comparative Study between Atmospheric Pressure and High Pressure Boiling.

Water boiling under atmospheric pressure (CAP) and water boiling under high pressure (CHP) are two popular domestic cooking methods for Chinese porridge making. In this study, we aimed to evaluate the effects of these two methods on the phenolic acid composition, antioxidant activity, and starch digestibility of triticale porridges. The contents of total free and total bound phenolic acids in the CHP sample were 1.3 and 1.6 times higher than those in the CAP counterpart, respectively, although the DPPH and ABTS values of these two samples were comparable. CAP induced more small pieces of starch than CHP, and the gelatinization enthalpy was 19% higher in the CHP sample than that in the CAP. Both cooking methods increased the starch digestibility, while the CHP sample (58.84) showed a lower GI than the CAP (61.52). These results may promote the application of triticale in health-promoting staple foods.

Heterologous expression and enzymatic characteristics of sulfatase from Lactobacillus plantarum dy-1.

Barley, rich in bioactive components including dietary fiber, polyphenolic compounds and functional proteins, exhibits health benefits such as regulating glucose and lipid metabolism. Previous studies have found that the content and composition of free phenolic acids in barley may be significantly changed by fermentation with the laboratory patented strain Lactobacillus plantarum dy-1 (L. p dy-1), but the mechanism of enzymatic release of phenolic acid remains to be elucidated. Based on this, this study aimed to identify the key enzyme in L. p dy-1 responsible for releasing the bound phenolic acid and to further analyze its enzymatic properties. The Carbohydrate-Active enZYmes database revealed that L. p dy-1 encodes 7 types of auxiliary enzymes, among which we have identified a membrane sulfatase. The enzyme gene LPMS05445 was heterologous to that expressed in E. coli, and a recombinant strain was induced to produce the target protein and purified. The molecular weight of the purified enzyme was about 59.9 kDa, with 578.21 U mg-1 enzyme activity. The optimal temperature and pH for LPMS05445 expression were 40 °C and 7.0, respectively. Furthermore, enzymatic hydrolysis by LPMS05445 can obviously change the surface microstructure of dietary fiber from barley bran and enhance the release of bound phenolic acid, thereby increasing the free phenolic acid content and improving its physiological function. In conclusion, sulfatase produced by Lactobacillus plantarum dy-1 plays a key role in releasing bound phenolic acids during the fermentation of barley.

Classification of Algerian olive oils: Physicochemical properties, polyphenols and fatty acid composition combined with machine learning models

The regulation of olive cultivar and geographical origin is a requirement for the global extra virgin olive oil market, due to its significant impact on consumer choice. Our work involves obtaining a promising marker parameter for cultivar and geographical origin that can be used to verify declared labels. The effects of these factors on the physicochemical parameters and composition of monovarietal extra virgin olive oil (MEVOO) from Algeria were studied. Thirteen olive fruit varieties were analyzed using different physicochemical methods, including phenolic and fatty acid composition. Five classification techniques, random forests (RForest), gradient boosted trees (GBoost), Naïve Bayes (NBayes), logistic regression (LRegression) and decision tree (DTree), were applied and their results were compared. The best validation accuracy of 91.7 % was achieved with DT classification through a feature selection procedure using a genetic algorithm (GA). These results demonstrate the effective use of machine learning techniques to rapidly classify different Algerian varieties based on their compositional fingerprints.

Geographical Indication Characteristics of Aroma and Phenolic Acids of the Changping Strawberry

Strawberry is the most consumed berry fruit worldwide due to its unique aroma and high nutritive value. This fruit is also an important source of phenolic compounds. Changping strawberries are recognized as a national agricultural product of geographical indication (GI) due to their unique flavor. Widely accepted standards for identifying GI strawberries from non-GI strawberries are currently unavailable. This study compared the aroma and phenolic acid composition of GI and non-GI strawberries. Furthermore, the characteristic aroma and phenolic acid markers of GI strawberries were determined. A classification model based on the markers was established using Fisher discriminant analysis (FDA). In this study, six groups of strawberries with variety name of “Hongyan”, including GI strawberries from Changping and non-GI strawberries from Changping, Miyun, Pinggu, Shunyi, and Tongzhou, were collected. A total of 147 volatile substances were discovered using gas chromatography–tandem mass spectrometry. The contents of a few compounds principally responsible for the distinctive aroma in GI strawberries were in the top three of the six groups, providing GI strawberries with a generally pleasant fragrance. OPLS–DA identified isoamyl butyrate and trans-2-octen-1-ol as characteristic markers. Enrichment analysis indicated that beta-oxidation of very long-chain fatty acids, mitochondrial beta-oxidation of very long-chain fatty acids, fatty acid biosynthesis, and butyrate metabolism played critical roles in volatile compound biosynthesis. The total phenolic content was 24.41–36.46 mg/kg of fresh weight. OPLS–DA results revealed that cinnamic acid could be used as a characteristic phenolic acid marker of GI strawberries. Based on the three characteristic markers, FDA was performed on the different groups, which were then divided. The separation of strawberry samples from different origins using the three characteristic markers was found to be feasible. These findings help effectively understand the aroma and phenolic acid composition of strawberries and contribute to the development of strawberries with a pleasant fragrance and health benefits.

A novel non-centrifugal sugar prepared from tiger nut (Cyperus esculentus L.) meal: Preparation methods and comparison with sugarcane

The lack of research on the rich sucrose in tiger nut meal has been a major obstruction to the comprehensive utilization of tiger nut (Cyperus esculentus L.). In this study, for the first time, tiger nut meal was used to producing non-centrifugal sugar (NCS). Three samples − NCS-W1 (NCS prepared by water extraction and concentrated at 115 °C), NCS-W2 (NCS prepared by water extraction and concentrated at 135 °C), and NCS-E (NCS prepared by 70 % ethanol–water extraction and concentrated at 115 °C) were obtained, with yields of 14.25–14.59 %. These samples and sugarcane NCS products (NCS-C1, NCS-C2, NCS-L) were compared and analyzed in terms of color, pH, turbidity, soluble solid content, and proximate composition. Their Fourier-transformed infrared spectra, crystal patterns, and thermal stabilities were also analyzed. The NCS-W1, -W2, and -E showed excellent performance, and they were better than sugarcane NCS products in terms of free radical scavenging ability and cytoprotective effects. Differences in phenolic acid composition, flavonoid composition, amino acid, mineral content, and vitamins C and E content were also analyzed. This work demonstrates that tiger nut meal might be a new source of NCS. As such it would contribute to the full utilization of tiger nut.

A Study on the Phenolic Acid Compositions, Antioxidant Activities and Cell Cytotoxicity of Red Cabbage Leaf Extract as Functional Cosmetic Raw Materials

The total polyphenol and flavonoid content, phenolic acid composition and contents, some antioxidant activity effects, and cytotoxicity against HaCaT cell line of red cabbage leaf hot water extract were investigated as follows. As a result of measuring the total polyphenol and flavonoid content, the total flavonoid content was slightly higher than the total polypheol content. As a result of analyzing the composition and contents of phenolic acid and flavonoid, two types of phenolic acid were identified, but flavonoid was not identified. DPPH and ABTS radical scavenging activity, and FRAP tended to increase as the treatment concentration increased, and this tendency was found to have statistical significance (p<.001). The degree of cytotoxicity to the HaCaT cell line was found to increase with increasing treatment concentration, and at a treatment concentration of 100 μg/ml, cell growth was reduced by about 22% compared to the control. Therefore, the hot-water extract of red cabbage leaves has significant antioxidant activity, and it is considered that it may be used as a natural antioxidant for functional cosmetic raw materials. However, it is considered that there is a need for more continuous research on the degree of cytotoxicity according to the cell line.

Microwave pretreatment effects on physicochemical characteristics, antioxidant properties, tocopherols, pigments, phenolic and fatty acid composition of chia (Salvia hispanica L.) seed oil

Microwave pretreatment effects on physicochemical characteristics, antioxidant properties, tocopherols, pigments, phenolic and fatty acid composition of chia (Salvia hispanica L.) seed oil

Rhizosphere Microbiome and Phenolic Acid Exudation of the Healthy and Diseased American Ginseng Were Modulated by the Cropping History.

The infection of soil-borne diseases has the potential to modify root exudation and the rhizosphere microbiome. However, the extent to which these modifications occur in various monocropping histories remains inadequately explored. This study sampled healthy and diseased American ginseng (Panax quinquefolius L.) plants under 1-4 years of monocropping and analyzed the phenolic acids composition by HPLC, microbiome structure by high-throughput sequencing technique, and the abundance of pathogens by quantitative PCR. First, the fungal pathogens of Fusarium solani and Ilyonectria destructans in the rhizosphere soil were more abundant in the diseased plants than the healthy plants. The healthy American ginseng plants exudated more phenolic acid, especially p-coumaric acid, compared to the diseased plants after 1-2 years of monocropping, while this difference gradually diminished with the increase in monocropping years. The pathogen abundance was influenced by the exudation of phenolic acids, e.g., total phenolic acids (r = -0.455), p-coumaric acid (r = -0.465), and salicylic acid (r = -0.417), and the further in vitro test confirmed that increased concentration of p-coumaric acid inhibited the mycelial growth of the isolated pathogens for root rot. The healthy plants had a higher diversity of rhizosphere bacterial and fungal microbiome than the diseased plants only after a long period of monocropping. Our study has revealed that the cropping history of American ginseng has altered the effect of pathogens infection on rhizosphere microbiota and root exudation.

Biotransformation of Chinese Jujube with Cordyceps militaris to Enhance the Antioxidant Activity In Vitro and the Protective Effect against Ethanol-Induced Oxidative Stress in Zebrafish

Solid-state fermentation (SSF) of Chinese jujube with Cordyceps militaris was performed in the present study. The results revealed that the contents of total phenolic and flavonoid in rice medium with 50% jujube content increased to 1.59 mg GAE/g d.w. and 0.46 mg RE/g, respectively. The changes of phenolic acid composition showed a similar tendency, and three forms of individual phenolic compounds, namely free phenol, free/conjugated phenol, and bound phenol increased with the extension of the fermentation time. The determination of DPPH, ABTS, FRAP, and the ferrous ion chelating capacity showed that the fermentation significantly enhanced the antioxidant activity in vitro, and the protective functions against ethanol-induced oxidative stress in zebrafish were also then investigated. SSF co-treatment with EtOH reduced MDA elevation and enhanced the activities of SOD and GSH-Px, along with the T-AOC levels in a dose-dependent manner in adult and larval zebrafish. Moreover, the qRT-PCR findings demonstrated that SSF-jujube was capable of upregulating the mRNA expressions of Nrf2 and HO-1 and downregulated the levels of NF-κB in zebrafish larvae. In conclusion, solid-state fermented Chinese jujube with C. militaris was an effective process, exhibited a good antioxidant activity, and demonstrated a better protective effect against ethanol-induced oxidative stress.

Green Assessment of Phenolic Acid Composition and Antioxidant Capacity of Advanced Potato Mutant Lines through UPLC-qTOF-MS/MS Quantification.

Potatoes are one of the most consumed crops worldwide. They contain a high amount of bioactive compounds such as phenolic compounds and vitamins with important antioxidant activities, which makes this crop of high biological value for human health. The goal of this research was to biochemically evaluate polyphenol levels and antioxidant capacities in parent and control genotypes compared to advanced mutant potato lines in the M1V8 generation. This will reveal the genetic changes that result from induced mutagenesis. The quantified compounds and the evaluated antioxidant activity boost the health benefits of consuming the improved mutant potatoes. In the present study, the phenolic composition and antioxidant activity of eighteen mutant and initial potato genotypes were analyzed by UPLC-qTOF-MS/MS and the ORAC method, respectively. In each of the hybrid combinations, mutant lines with an improved phenolic compound profile were observed. Representative samples from the third hybrid combination had notable increases in phenolic compound concentrations, as well as the presence of metabolites not found in the parental lines. With one exception, the remaining nine mutants showed significantly higher antioxidant capacities. The results will be used in future potato breeding programs, with participation of the valuable mutant lines containing new phenolic substances not present in the initial genotypes.