Phenolic Composition Research Articles

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.

Irrigation effects on aromatics and phenolics of eggplant (Solanum melongena)

This research examines the impact of treated and untreated wastewater on eggplant cultivation, focusing on the aroma profile and phenolic composition. The results demonstrate significant alterations in dry matter content, pH levels, and total phenolic compounds in eggplant varieties irrigated with wastewater, compared to tap water. Regarding total phenolic content, the highest result was 120.14 mg kg–1 in the Kemer variety irrigated with wastewater. The amount of water-soluble dry matter in eggplant varieties irrigated with physical treatment (WW1), physical + biological treatment, and municipal (tap) water (MW) was found to vary between 7.80% and 5.20%. The aromatic analysis identifies variations in volatile compounds with higher concentrations of specific components, such as farnesene <(E, E)- alpha-> (30.60%), benzene <para-dichloro-> (22.05%), and non-(2E)-enal (26.89%), under different qualities of water irrigation treatments. An increase in the purification level of irrigation water increased the percentage of farnesene <(E, E)-, alpha->, ranging from 15.13% (Aydın Siyahi, WW1) to 30.60% (Kemer, MW). The results underline the importance of sustainable water management practices and highlight the need to quality of irrigation water in agricultural areas to ensure soil health, environmental sustainability and food safety.

Characterization of berry by-products as fermentable substrates: Proximate and phenolic composition, antimicrobial activity, and probiotic growth dynamics

Strawberry, raspberry, blueberry, and blackberry by-products were analyzed for proximate composition, bioactive compounds, antimicrobial activity, and fermentability by 13 potential probiotic strains. Proximate composition was assessed using AOAC methods and gas chromatography, individual phenolic compounds were quantified through UHPLC-PDA, and antimicrobial activity was determined using the broth microdilution technique. Berry bagasses were then added as carbon source in growth media, being alternatively washed to remove simple sugars, to evaluate the effect of the bagasse on microbial growth and enzymatic production through the API ZYM kit. Glucose and fructose levels ranged from 8.9 to 24.3 g/100 g dry weight, with minor amounts of sucrose and myo-inositol. Eighteen phenolics were quantified, with high amounts of ferulic acid, 4-hydroxybenzoic acid, cyanidin 3-glucoside, and petunidin 3-glucoside. Blackberry bagasse showed the highest pathogen inhibition (71.6–96.5%). Lacticaseibacillus rhamnosus GG and Lentilactobacillus kefiri BIOTEC014 succeeded on media with strawberry or blueberry bagasse as carbon source. The washing of strawberry and blueberry bagasses reduced growth (47–78%) but enhanced enzymatic activity, particularly β-glucosidase in BIOTEC014. These findings suggest that berry bagasses can serve as valuable functional ingredients for food and pharmaceutical applications.

Comparison of Total Antioxidant Capacities and Phenolic Constituents of Grapes Cultivated in Turkey for Wine Production

Grapes are renowned for their health-promoting properties due to polyphenols, particularly anthocyanins in red grapes and flavonols in white grapes. This study evaluated the total antioxidant capacities (TAC) of specific grape varieties (Sultaniye, Chardonnay, Shiraz, Carignan, Alicante Bouschet, and Merlot) using the CUPRAC (CUPric Reducing Antioxidant Capacity) and ABTS/HRP (2,2’-azinobis(3-ethylbenzothiazoline-6-sulfonic acid)/horseradish peroxidase) methods. Additionally, total phenolic, flavonoid, and anthocyanin contents were determined via Folin Ciocalteu, AlCl3/NaNO2, and pH differential methods. Primary phenolic compounds were identified with High-Performance Liquid Chromatography-Photodiode Array (HPLC-PDA). TAC values of the grape juices (mmol Trolox L−1) ranked as Alicante > Shiraz > Sultaniye > Carignan > Merlot > Chardonnay by CUPRAC, and Shiraz > Alicante > Merlot > Carignan ≥ Sultaniye > Chardonnay by ABTS/HRP and for skin extracts (mmol Trolox g−1), Carignan > Alicante > Shiraz > Merlot > Chardonnay > Sultaniye by CUPRAC, and Carignan > Shiraz > Alicante > Merlot > Chardonnay > Sultaniye by ABTS/HRP. The study demonstrated a strong correlation between phenolic composition and TAC values in grape samples, with anthocyanins as the predominant family contributing significantly to TAC. Varietal and intra-fruit differences in specific phenolic compounds were found to account for variations in observed TAC levels. Specifically, grape skin samples showed a more robust correlation between antioxidant capacity and total phenolic content (r = 0.986) than grape juices (r = 0.777). These findings underscore the considerable variation in antioxidant potential among grape varieties and emphasize the critical role of phenolic composition in the health-related benefits of grape consumption.

In Vitro Bioactivities of Cereals, Pseudocereals and Seeds: Assessment of Antiglycative and Carbonyl-Trapping Properties

Advanced glycation endproducts (AGEs) are the final products resulting from non-enzymatic glycation, which plays a crucial role in diabetes and aging-related health issues. The aim of the present investigation was to examine the inhibitory effects on AGE formation of aqueous and methanolic extracts from cereals (rice, rye, and wheat), pseudocereals (amaranth, quinoa, and buckwheat) and chia seeds. Different in vitro models simulating AGEs induced by glucose (Glc) and methylglyoxal (MGO) were evaluated. The MGO-trapping capacity of extracts was evaluated, alongside their antioxidant capacity and phenolic compound composition, with the aim of exploring any potential correlation with AGEs’ inhibitory effects. Extracts (25 mg/mL) demonstrated inhibitory effects on AGEs in protein–Glc and protein–MGO assays, with inhibition levels ranging from below 10% (amaranth extracts) to over 90% (buckwheat extracts) compared with aminoguanidine. Buckwheat methanolic extract exhibited the highest anti-AGE activity (98.3% inhibition in the BSA–Glc and 89.5% inhibition in the BSA–MGO assay), followed by chia seed extracts (80–82% inhibition). Buckwheat aqueous extract showed the greatest capacity to directly trap MGO (IC50 = 0.3 mg/mL). Antioxidants and phenolic compounds likely contributed to their antiglycative activity. In conclusion, aqueous and methanolic extracts derived from different natural ingredients such as cereals, pseudocereals, and seeds can be valuable in preventing glycation-related complications.

Revealing the Phenolic Composition and the Antioxidant, Antimicrobial and Antiproliferative Activities of Two Euphrasia sp. Extracts.

The species of the genus Euphrasia present important medicinal potential according to their traditional uses. However, few studies aim to sustain this fact by scientific evidence. The present study aimed to explore the phytochemical profile and investigate the antioxidant, antimicrobial and antiproliferative potential of E. officinalis subsp. pratensis Fr. (EO) and E. stricta J.P.Wolff ex J.F.Lehm (ES). The tested samples consisted of ethanolic extracts. The identification and quantification of phenolic compounds were performed using spectrophotometric and LC-MS/MS methods. The antioxidant capacity was evaluated using the DPPH, FRAP and xanthine oxidase methods. Antimicrobial properties were screened using disk diffusion, broth microdilution and anti-biofilm assays, while antiproliferative potential was assessed on a colorectal adenocarcinoma human cancer cell line (DLD-1). The LC-MS/MS analysis showed chlorogenic acid and rutin as the dominant constituents in the tested extracts. The antioxidant activity assays showed important capacity for both samples; in vitro antimicrobial and anti-biofilm properties were exhibited, especially against Gram-positive bacteria, and an important inhibitory potential was observed on the proliferation of the DLD-1 cell line. The findings in the present study contribute to the recommendation of EO and ES for the prevention and treatment of oxidative stress-related pathologies, cancer and microbial infections.

Polyphenolic Profiling and Antioxidant Activity in Berry Extracts of Pyracantha Wild Varieties from the Mediterranean Region.

Pyracantha is a genus of wild perennial shrubs native in an area extending from Southwest Europe to Southeast Asia, and it is used in traditional medicine for the diuretic, cardiac, and tonic properties of its fruits, which can also be cooked to make jellies, jams, and sauces. This work aims to study and compare the antioxidant activity and the phenolic and anthocyanin composition of three varieties of Pyracantha coccinea: Red Column (PCR), Orange Glow (PCO), and Soleil d'Or (PCS), and one of Pyracantha angustifolia: Orange glow (PAO), collected from the spontaneous flora of the Mediterranean region (Southern Italy). Two different extraction processes were tested using methanol and an aqueous methanol solution (80% MeOH) to evaluate the polyphenolic content and antioxidant activity of freeze-dried berries. The highest total phenolic content was found in PCR and PAO berries (174.21 ± 0.149 and 168.01 ± 0.691 mg of gallic acid equivalent per gram of dry matter, respectively) extracted with an aqueous methanol solution (80% MeOH). Polyphenolic extracts analyzed by HPLC-DAD-ESI/MS confirmed the presence of rutin, quercetin hexose, neoeriocitrin, procyanidin B, and resveratrol. Moreover, the total antioxidant activity of the berries' extracts was measured by comparing two different spectrophotometric methods (ABTS and DPPH), showing that the varieties with the highest total phenolic content, PCR and PAO, also had the highest scavenging activity. Finally, a suitable extraction process was chosen for the evaluation of the anthocyanins' composition of all frozen berries, and in all MS spectra of Pyracantha varieties, two ionic species at 449 m/z attributable to two cyanidin derivatives were found.

Phenolic contents, antioxidant activity and proximate analysis of ZiziphusoxyphyllaEdgew. (Angreziber) from Soon Valley, Salt Range, Pakistan

The purpose of this research was to investigate the phenolic composition, antioxidant activity and proximate composition of ZiziphusoxyphyllaEdgew. (Angreziber) through the use of ethanol and aqueous extracts. The flavonoid concentration of the extracts exhibited significant variation as a result of employing 2 distinct extraction methods, specifically sun-drying and shade-drying. Shade-dried aqueous extracts of leaves yielded the highest TPC of 599±1.00 mg/100g GAE (where GAE stands for Gallic acid equivalent), while shade-dried ethanol extracts of leaves exhibited a minimum value of TPC 281±1.00 mg/100g GAE. In leaves,the highest flavonoid content was observed in sun-dried ethanol extracts at 496.296±3.70 mg/100g CE (where CE stands for catechin equivalent), while the minimum was observed in shade-dried aqueous extracts at 159.259 ±48.15 mg/100g CE. Sun-dried ethanol extract 3711.35 ± 2.70 µg/100g AAE (where AAE stands for ascorbic acid equivalent) exhibits a higher level of antioxidants as compared to shade-dried aqueous extracts valued at 462.70 ± 2.70 µg/100g AAE. Aqueous and ethanol extracts of fruit yielded 758.000 mg/100g GAE and 739.333 mg/100g GAE respectively. At the same time, aqueous and ethanol extracts of fruit yielded 405.045 µg/100g AAE and 329.369 µg/100g AAE antioxidants respectively. Proximate analysis of Z. oxyphylla fruit yielded the following results: Moisture 11.9333±0.0208%, fat 8.2466± 0.02081% fiber 5.03 ± 0.02%, ash 5.6666± 0.1527%, protein 2.0366± 0.0152% and NFE (Nitrogen-Free Extract) 79.233 ± 0.02081%. The results obtained from this study, which focused on the total phenolic contents and proximate compositions of Z. oxyphylla, can serve as a foundation for further investigations into its antioxidant capabilities also.

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.

Enzyme inhibitory, antioxidant and anti-inflammatory activities of Anabasis articulata phenolic-rich extract; in vitro, in vivo, and in silico studies

The present study aimed at characterizing the phenolic composition of the aqueous extract from Anabasis articulata and its biological properties, in terms of in vitro antioxidant, enzyme inhibitory, and in vivo anti-inflammatory effects. The phytocomplex was investigated by HPLC-DAD analysis, whereas total phenolics, tannins and flavonoids using spectrophotometric methods. The antioxidant property of the extract was determined applying four assays (i.e. total antioxidant capacity, reducing power, DPPH, and β-carotene-linoleic acid bleaching). The enzymatic inhibitory function was evaluated against tyrosinase and acetylcholinesterase, whereas toxicological and anti-inflammatory aspects through in vivo evaluations. More in detail, twenty-one specific phenolic compounds were successfully detected, identified, and quantified in the plant extract, which showed considerable antioxidant potential. The aqueous preparation also revealed a high anti-tyrosinase and anti-acetylcholinesterase activity. In particular, an in-silico prediction analysis, by molecular docking approach, was performed to understand which plant metabolite from A. articulata could be potentially responsible for acetylcholinesterase inhibition, favoring the identification of putative new compounds useful for the treatment of neurodegenerative diseases. All the present evidence could partially explain and justify the therapeutic efficacy of the Algerian traditional medicine linked to the application of A. articulata aqueous extract.

Green extraction of Rosa canina L. and Prunus spinosa L. by NaDES and their encapsulation in chitosan nanoparticles for cosmetic industry

The cosmetic industries increasingly value innovative natural ingredients as markers of sustainability. This work investigated the preparation of extracts from rosehips and blackthorns using natural deep eutectic solvents (NaDES) and their encapsulation in chitosan nanoparticles for cosmetic applications. The phenolic composition of the extracts, obtained either using ethanolic solution or NaDES, was evaluated through phytochemical assays. Chitosan nanoparticles were prepared using various crosslinking agents and polymer concentrations, followed by characterization of their physicochemical properties. Cell viability studies were conducted on the human dermal fibroblast cell line WS1. The NaDES extracts exhibited promising results, showing a total phenolic content of 35.26±2.41 and 8.65±0.42 mg GAE/g FW and antioxidant activity by DPPH assay of 92.67±0.74 and 86.06±1.88 % for rosehip and blackthorn, respectively. The optimized nanoparticles formulation was achieved using pentasodium tripolyphosphate solid as the crosslinking agent and a chitosan concentration of 2 mg/mL. Nanoparticle characterization revealed that they were small in size with entrapment efficiency of 63.43±0.54 and 72.64±0.68 % for rosehips and blackthorns extract, respectively. Furthermore, the chosen formulations were stable for 8 weeks and exhibited good cell viability. In conclusion, chitosan nanoparticles loaded with NaDES extract of rosehip and blackthorn could be a novel and green antioxidant formulation for cosmetic application.

Copper (II) Level in Musts Affects Acetaldehyde Concentration, Phenolic Composition, and Chromatic Characteristics of Red and White Wines.

Copper (II), a vital fungicide in organic viticulture, also acts as a wine oxidation catalyst. However, limited data are currently available on the impact that maximum allowed copper (II) ion doses in wine grapes at harvest can have on aged wine quality. This was the focus of the present study. We investigated the copper (II) effects by producing both white and red wines from musts containing three initial metal concentrations according to the limits set for organic farming. In detail, the influence of copper (II) on fermentation evolution, chromatic characteristics, and phenolic compounds was evaluated. Interestingly, the white wine obtained with the highest permitted copper (II) dose initially exceeded the concentration of 1.0 mg/L at fermentation completion. However, after one year of storage, the copper (II) content fell below 0.2 ± 0.01 mg/L. Conversely, red wines showed copper (II) levels below 1.0 mg/L at the end of fermentation, but the initial copper (II) level in musts significantly affected total native anthocyanins, color intensity, hue, and acetaldehyde concentration. After 12-month aging, significant differences were observed in polymeric pigments, thus suggesting a potential long-term effect of copper (II) on red wine color stability.

Antioxidant and antimicrobial activity of extracts from selected Mediterranean agro-food by-products, their mutual interaction and interaction with phenolic compounds

The by-products of Mediterranean agriculture that remain after the production of fruit wines, juices and extracts represent a large source of raw materials rich in phenolic compounds. As a contribution to the current state of knowledge, this study investigated the biological activity and phenolic composition of extracts obtained from blackberry, chokeberry and juniper by-products, as well as the interactions of the extracts in mixtures. The total phenolic content of the samples ranged from 44.42 to 250.28 mg gallic acid equivalents (GAE)/g dry extract, with the extracts from blackberry leaves and juniper needles being the highest. The highest concentration of phenolics detected by high performance liquid chromatography (HPLC) was also found in blackberry leaves (41.30 mg/g dry extract), with rutin dominating. The antioxidant activity of the samples, as measured by ferric reducing antioxidant power (FRAP), oxygen radical absorbance capacity (ORAC) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging activity, ranged from 3.4 to 26.8 mM Trolox equivalents (TE), 15.8–58.4 mM TE and 80.1%–91.8%, respectively. Among the extract mixtures, the highest synergistic interaction was observed between blackberry leaves and juniper by-products extracts at 1:2 and 2:1 ratios. The antimicrobial activity of the extracts was tested against Gram-positive and Gram-negative foodborne pathogens and spoilage bacteria, with the lowest minimal inhibitory concentration (MIC) and minimal bactericidal concentration (MBC) values against Staphylococcus aureus, Listeria innocua, Bacillus cereus, Campylobacter jejuni, Pseudomonas spp. and Shewanella spp. On the other hand, the antimicrobial activity of blackberry leaf extract in combination with selected phenolic compounds (vanillic acid, catechin, rutin and apigenin) showed no synergy against the tested microorganisms. Overall, the results suggest that the tested by-products extracts could be utilized for the production of natural antioxidants and antimicrobials for further use in the food industry.

Peach Palm Fruit (Bactris gasipaes) Peel: A Source of Provitamin A Carotenoids to Develop Emulsion-Based Delivery Systems.

The peach palm fruit (Bactris gasipaes) peel is a byproduct after fruit consumption. The peel flour of two varieties (yellow and red) was separately obtained by hot air drying and was subsequently milled. The proximate analysis showed that the red variety exhibited higher protein, fat, and fiber contents than the yellow one. A higher carotenoid (836.5 ± 24.5 μg/g), phenolic compounds (83.17 ± 1.76 mg GAE/100 g), and provitamin A activity (33.10 ± 0.83 μg retinol/g) were found in the cooked red variety. The carotenoid and phenolic compositions were analyzed by HPLC-PDA-MS, finding β-carotene and γ-carotene to be major compounds. The effect of thermal treatment increased the amount of these provitamin A carotenoids and lycopene, which were detected only in the red variety. Among phenolic compounds, procyanidin dimer (isomer I), feruloyl quinic acid, and several apigenin C-hexosides were identified as major constituents of peach palm epicarp. A carotenoid-rich emulsion-based delivery system was obtained after the optimization (RSM model) of carotenoid extraction with ultraturrax and sunflower oil and further development of an ultrasound-assisted emulsion. The best conditions for a stable emulsion were 73.75% water, 25% carotenoid-rich oil extract, 1.25% emulsifiers, and 480 W of ultrasonic power for 5 min. The optimized emulsion had a total carotenoid content of 67.61 μg/g, Provitamin A activity of 3.23 ± 0.56 μg RAE/g, droplet size of 502.23 nm, polydispersity index of 0.170, and zeta potential of -32.26 mV. This emulsion was chemically and physically stable for 35 days at 30 ± 2 °C, showing potential as a food additive with biofunctional properties. The strategy here developed is an economical and environmentally friendly process that allows the reuse of the byproduct of B. gasipaes.

Influence of fermentation conditions by Rhizopus oryzae on the release of phenolic compounds, composition, and properties of brewer's spent grain

This study aimed to (i) assess the influence of moisture and particle size on the release of phenolic compounds from brewer's spent grain by Rhizopus oryzae fermentation, (ii) determine the release kinetics of these compounds, and (iii) characterize brewer's spent grain before (BSG) and after (BSGF) fermentation. BSG and BSGF were evaluated for chemical composition, phenolic profile, and antioxidant and technological properties. The release of methanol-soluble phenolic compounds (MSPC) was influenced by both moisture and particle size, with the highest value (300.25 mg 100 g−1) obtained at 71% moisture and a 50:50 mixture of particles measuring 0.50 and 0.30 mm. This maximum MSPC content was obtained after 48 h of fermentation, being 761% higher than that contained in BSG. Catechin was the major component of the MSPC fraction (37.08 mg 100 g−1), whereas ferulic acid (36.38 mg 100 g−1) was the predominant component of the bound phenolic fraction. BSGF showed higher ash (8%) and protein (17%) content, but lower soluble dietary fiber (10%) and lipid content (67%) than BSG. Fermentation altered the protein fractions of the residue, increasing the proportion of albumin and globulin and decreasing that of prolamin and glutelin. These changes resulted in improved technological properties (oil absorption, water solubility, and swelling volume) and antioxidant activity. It is concluded that the proposed fermentation method can contribute to expanding the utilization of BSG, thereby diversifying its applications, and adding value to the production chain.

Phenolic Composition of Crataegus monogyna Jacq. Extract and Its Anti-Inflammatory, Hepatoprotective, and Antileukemia Effects

Crataegus monogyna (C. monogyna) is a prominent plant used in Moroccan traditional medicine. This study investigated the phenolic composition and the anti-inflammatory, the hepatoprotective, and the anticancer activities of a hydroethanolic extract of C. monogyna leaves and stems. Ultra-high-performance liquid chromatography identified the phenolic profile. The in vitro anticancer activity was evaluated using the MTT assay on HL-60 and K-562 myeloleukemia cells and liver (Huh-7) cell lines. The anti-inflammatory effect was assessed in vivo using carrageenan-induced paw edema in rats. The hepatoprotective effect at 300 and 1000 mg/kg doses against the acetaminophen-induced hepatotoxicity on rats was studied for seven days. Additionally, molecular docking simulations were performed to evaluate the extract’s inhibitory potential against key targets: lipoxygenase, cytochrome P450, tyrosine kinase, and TRADD. The extract exhibited significant cytotoxic activity against K-562 and HL-60 cells, but not against lung cancer cells (Huh-7 line). The 1000 mg/kg dose demonstrated the most potent anti-inflammatory effect, inhibiting edema by 99.10% after 6 h. C. monogyna extract displayed promising hepatoprotective properties. Procyanidin (−7.27 kcal/mol), quercetin (−8.102 kcal/mol), and catechin (−9.037 kcal/mol) were identified as the most active molecules against lipoxygenase, cytochrome P450, and tyrosine kinase, respectively. These findings highlight the untapped potential of C. monogyna for further exploration in treating liver damage, inflammation, and leukemia.

Date seed by-products as source of bioactive ingredient for healthy cookies

Date seeds are byproducts of date processing and lack value beyond livestock feed. Our work focused on utilizing seed flours (defatted flour, F1, and ethanol-extracted defatted flour, F2) and testing their incorporation into cookies at different wheat flour substitution (10% and 30%). Flours and cookies were analyzed for their proximal and phenolic compositions, and antioxidant activity. Baking behavior, appearance and sensory studies were performed for cookies. Seed flours could be considered as food ingredients for their fiber content (84%), antioxidant properties (631–770 mmol TE/kg), and energy value (22–25 Kcal/100g). F1-Cookies had a higher texture (27–30 N) and phenolic content (0.5–1 g/kg) and a darker color. These characteristics made them less acceptable to the panelists, although their antioxidant activity was high (48–78 mmTE/kg). F2-Cookies were similar in texture (18–19 N) to the control, their color was intermediate between the control and F1, their phenolic content was about half of F1 (0.26–0.49 g/kg), and their antioxidant activity was higher than control (31–50 mmTE/kg). In three out of five parameters evaluated by the panel (odor, taste and texture), there were no significant differences between control and F2-10%. F2 flour would be an interesting product for baked good formulation, as F2-cookies had high fiber content, antioxidant activity, and good consumer acceptability. F1, but only at its lowest dosage (10%), could also be considered a valuable ingredient. This study demonstrated the potential use of date seeds for human consumption, producing healthy and nutritious foods that could promote economic and social development in date producing regions.

Organic mulches slightly influence the wine phenolic profile and sensory evaluation

Organic mulching offers numerous agronomical benefits, but its impact on wine quality remains unclear. This study assessed the effect of this practice on wine physicochemical, phenolic composition and sensory properties. Over four years, three organic mulches (grape pruning debris (GPD), straw (STR), and spent mushroom compost (SMC)) and two conventional practices (tillage (TILL) and herbicide (HERB)) were evaluated in two locations. Wines from mulching treatments exhibited higher pH, potassium, hue, and lower tartaric acid. Moreover, the SMC mulch treatment showed lower amounts of wine anthocyanins, flavonols and hydroxycinnamics, probably due to increased nutrient availability. However, no differences were detected in the wine sensory analysis. Therefore, organic mulches could be alternative practices to mitigate the consequences of climate change without significant impact on young wine's phenolic profile and sensory properties compared to HERB and TILL conventional soil management. However, future studies should focus on wine evolution during aging.

Changes in phenolic compounds of Phyllanthus emblica juice during different storage temperature and pH conditions.

The aim of this experiment was to investigate the effect of storage temperature and pH on phenolic compounds of Phyllanthus emblica juice. Juice was stored at different temperatures and pH for 15 days and sampled on 2-day intervals. The browning index (BI, ABS420 nm), pH, centrifugal precipitation rate (CPR), and phenolic compounds were evaluated. The results showed 4°C and pH 2.5 could effectively inhibit browning and slow down pH drop of P. emblica juice. The result of orthogonal partial least square-discriminant analysis showed P. emblica juice stored at 4°C and pH 2.5 still had a similar phenolic composition, but at 20°C, 37°C, and pH 3.5, the score plots were concentrated only in the first 3 days. Additionally, gallic acid (GA) and ellagic acid (EA) were screened out to be the differential compounds for browning of P. emblica juice. The contents of GA, epigallocatechin (EGC), corilagin (CL), gallocatechin gallate (GCG), chebulagic acid (CA), 1,2,3,4,6-O-galloyl-d-glucose (PGG), and EA were more stable at 4°C and pH 2.5. Overall, during storage at 4°C and pH 2.5, it could inhibit the increase of GA and EA and decrease of CL, GCG, CA, and PGG, whereas EGC did not show significant difference between storage conditions. The CPR was higher at 4°C, while pH 2.5 could reduce the CPR. In conclusion, in order to maintain stability of phenolic compounds and extended storage period, the P. emblica juice could be stored at low temperature and adjust the pH to increase the stability of juice system.

Pigmented corn as a gluten-free source of polyphenols with anti-inflammatory and antioxidant properties in CaCo-2 cells

A high number of varieties from corn (Zea mays L.) have been consumed for long time all over the world, however pigmented varieties are recently gaining renewed attention due to their beneficial effects and polyphenolic content.The natural lack of gluten makes corn suitable for consumption by celiac population, who need to control their inflammatory state through an appropriate gluten-free diet. The biological effects of polyphenols from pigmented corn are poorly investigated in the context of celiac disease. In this work, we analyzed through HPLC-DAD the phenolic composition of two Italian purple and red varieties (“Scagliolo Rosso” and “Rostrato di Rovetta”, respectively) comparing their effects in human intestinal epithelial cells (CaCo-2 cells). The possible impact of gastro-intestinal digestion following oral consumption was assessed as well.The phenolic profile showed the presence of phenolic acids in both varieties, while anthocyanins were identified in Scagliolo Rosso only. After simulated digestion, the level of polyphenols did not significantly change and paralleled with an increased scavenging activity. In CaCo-2 cells, stimulated by a proinflammatory cocktail containing gliadin-derived peptides (IL-1β, IFN-γ, digested gliadin), pigmented corn extracts inhibited the release of CXCL-10 and sICAM-1, with mechanisms partially ascribed to NF-κB impairment. At the same concentration (200 μg/mL), ROS production and catalase depletion were reverted through Nrf-2-independent mechanisms.Our data suggest that polyphenols from pigmented corns might help in controlling the inflammatory and oxidative state of people with celiac disease at intestinal level, at concentrations potentially achievable through a gluten-free diet.