Condensed Tannin Content Research Articles

Phytochemical Profile and Biological Activities of Extracts Obtained from Young Shoots of Blackcurrant (Ribes nigrum L.), European Blueberry (Vaccinium myrtillus L.), and Mountain Cranberry (Vaccinium vitis-idaea L.)

This study explores the bioactive potential of young shoots from blackcurrant, European blueberry, and mountain cranberry, widely employed in gemmotherapy and phytotherapy, as rich sources of antioxidants, antimicrobial agents, and anti-inflammatory components. The primary aims of this study were to enhance the extraction conditions for bioactive compounds from blackcurrant young shoots using Modde software for experimental design, to conduct a comprehensive phytochemical analysis of blackcurrant, European blueberry, and mountain cranberry young shoot extracts through LC–MS analysis, and to evaluate the in vitro biological activities of these optimized extracts. The experimental design comprised multiple variables: extraction techniques, solvent type, extraction time, apparent pH, and the solvent-to-vegetal product ratio. The responses included total phenolic content, total flavonoid content, condensed tannin content, and total antioxidant activity determined through the DPPH assay. Furthermore, the antioxidant potential of the extracts was validated through in vitro cell culture experiments, in addition to the cytotoxicity assessments conducted on both normal and cancer cell lines. Extracts obtained through Ultra-Turrax extraction using 70% acetone displayed high levels of polyphenolic compounds and enhanced antioxidant potential, regardless of young shoots origin. LC–MS analysis revealed the predominant occurrence of chlorogenic acid, hyperoside, and isoquercitrin in all examined samples. The optimized extracts also displayed significant biological potential when evaluated in vitro on cell lines. These results provide valuable insights into the potent bioactive components present in these young shoot extracts, paving the way for further exploration in therapeutic applications.

DES-based microwave- and ultrasound-assisted extraction of natural products from Rumex hastatus as per response surface methodology

Rumex hastatus D. Don is a medicinal wild herb that abundantly grows in many parts of the world. The current work explores the extraction of its polyphenolic and antioxidant compounds using glycerol-choline chloride deep eutectic solvent and two modern techniques, ultrasound-assisted extraction (UAE) and microwave-assisted extraction (MAE). The optimization was done as per the response surface methodology. Six responses were studied including total phenolic content (TPC), total flavonoid content (TFC), total condensed tannin content (TCT), ferrous iron-chelating (FIC) activity, DPPH radical scavenging activity (RSA), and ferric reducing antioxidant potential (FRAP). The optimal factors for MAE were 10 s extraction time, 229.40 W power, 40 mL/g SSR (solvent-to-solid ratio) and 60 % DES concentration with the predicted TPC, TFC, TCT, FIC, RSA and FRAP as 64.46 mg GAE/g PM, 155.78 mg RE/g PM, 129.73 mg CE/g PM, 51.46 mg EDTAE/g PM, 235.84 mg AAE/g PM and 129.14 mg AAE/g PM, respectively. For UAE, the predicted optimal factors were 24.30 min sonication time, 47 °C extraction temperature, 40 mL/g SSR and 60 % DES concentration with the predicted TPC, TFC, TCT, FIA, RSA, and FRAP as 56.54 mg GAE/g PM, 148.24 mg RE/g PM, 155.60 mg CE/g PM, 57.83 mg EDTAE/g PM, 240.56 mg AAE/g PM and 111.71 mg AAE/g PM, respectively. Both the models were strongly supported by the validation study with minimal % errors; 2.53–6.38 % for MAE and 1.14–5.30 % for UAE. MAE was more efficient than UAE in terms of time input and recovery of total polyphenols. Therefore, the method based on DES-MAE can safely be recommended for use on an industrial level for obtaining bioactives from R. hastatus.

Microwave-ultrasound hybrid technology assisted extraction of pigments with antioxidant potential from red corn

Current trends in the use of new pigments of natural origin have led to the investigation of novel technologies for obtaining them. The objectives of this study were to evaluate the extraction process by microwave (MAE) and ultrasound (UAE) assisted techniques and a treatment using simultaneously both techniques (hybrid way) (HM-UE) of pigments from corn with different shades of red (highly pigmented corn = RA, moderately pigmented corn = RM and poorly pigmented corn = RB), and to determine the color, content of hydrolyzable polyphenols, condensed tannins, and antioxidant potential by DPPH, ABTS and FRAP tests. Finally, the pigments obtained by HM-UE underwent thermogravimetric analysis (TGA) and were characterized by Fourier transform infrared spectrometry (FTIR) and HPLC-MS. Results indicated that hybrid-assisted extraction (HM-UE) yields higher extraction yields (p < 0.05) compared to the individual techniques, and the hydrolyzable polyphenol content in HM-UE was 15.5 % higher than that of MAE and 77.3 % higher than that of UAE. In addition, the condensed tannin content was 43.6 % and 62.8 % higher than that of UAE and MAE, respectively. On the other hand, the concentration of condensed tannins and hydrolyzable polyphenols of the pigments obtained from RA with HM-UE showed concentrations of 1.49 and 0.33 mg/g of sample. The compounds identified in these pigments were derivatives belonging to the flavonoid family, such as Apigenin arabinoside-glucoside, 7,4′-Dihydroxyflavone, and Apigenin 6,8-di-C-glucoside, to which their high antioxidant potential is attributed. These results allowed to visualize that the hybrid microwave-ultrasound technique is a viable option for obtaining pigments with antioxidant potential from red corn.

Understanding the effect of fermentation time on physicochemical characteristics, sensory attributes, and volatile compounds in green tea kombucha

Kombuchas are a trend in the fermented beverage field and the effect of fermentation time on their characteristics is necessary to better understand the process, mainly concerning volatile compounds, which are scarce information in the current literature. Thus, the present work aimed to evaluate the features of green tea kombucha during fermentation, monitoring the changes in pH, acidity, turbidity, polyphenols, ethanol, acetic acid, volatile compounds, and sensory profile and acceptance up to 14 days of fermentation. Kombuchas’ pH and acidity decreased through time as expected, but after 4 days of fermentation, the beverage exceeded the Brazilian legal limits of acidity (130 mEq/L) and produced more than 0.5% AVB, which labels the beverage as alcoholic. Total polyphenols and condensed tannins content enhanced until the seventh day of fermentation and remained constant. Fermentation highly impacted the aroma of the infusion with a high formation of volatile acids, such as alcohols, esters, and ketones. Aldehydes were degraded during the bioprocess. Sensory characterization of kombucha showed that fermentation of 4 days increased perceived turbidity; vinegar, citric fruit, acid, and alcoholic aroma; and produced the beverage with sour, bitter, and vinegar flavor. Thus, the fermentation time of kombuchas must be controlled as they rapidly change and impact on the physicochemical parameters and sensory profile of the beverage can be negative.

Phytochemical profiling, antioxidant and antimicrobial activity of aerial parts (stem bark and aerial roots) of Ficus benghalensis L.

Plants, being effective antioxidant and antimicrobial agents, continue to play a key role in the healthcare. The present study was conducted to evaluate the antioxidant and the antimicrobial potential of polar (water, methanol and acetone) and non-polar (petroleum ether) extracts of stem bark and aerial root of F. benghalensis L. The total phenol, flavonoid and condensed tannin content exhibited high variation ranging from 75.84 ± 2.70 mg gallic acid equivalent (GAE)/g to 6.24 ± 2.34 mg GAE/g, 71.64 ± 03.71 mg quercetin equivalent (QE)/g to 09.14 ± 2.70 mg QE/g and 19.25 ± 0.58 mg catechin equivalent (CE)/g to 2.03 ± 1.2 mg CE/g respectively. Radical scavenging activity (RSA) was quantified by 2,2-dyphenyl-1-picrylhydrazyl (DPPH) and 2, 2’-azino-bis 3-ethylbenzothiazoline-6-sulphonic acid (ABTS) assay where % RSA ranged considerably. Antimicrobial activity was estimated by investigating zone of inhibition (ZOI) and minimum inhibitory concentration (MIC) against Gram-positive (Bacillus subtilis and Staphylococcus aureus) and Gram-negative (Salmonella typhi and Escherichia coli) bacteria and fungal strains (Aspergillus niger, Fusarium oxysporum and Rhizopus oryzae). The diameter of ZOI ranged from 9.5 ± .88mm to 6.2 ± .88mm for different bacterial strains whereas from 9.2 ± 1.6mm to 6.2 ± .90mm for fungal strains. MIC values ranged between 50μg/μl to 0.024μg/μl against both bacterial and fungal strains. Methanolic extracts were further analyzed using Gas Chromatography-Mass Spectrometry (GC-MS) for their phytochemical profile since they showed higher antioxidant and antimicrobial activity. This study supports the use of Ficus benghalensis L. in microbial infection therapy.

Effects of degree of milling on nutritional quality, functional characteristics and volatile compounds of brown rice tea.

This study investigated the effects of rice preparation using different degrees of milling (DOM) from 0% to 13% on the nutritional composition, functional properties, major volatile compounds and safety of brown rice tea (BRT). We found that 2% DOM reduced 52.33% of acrylamide and 31.88% of fluorescent AGEs. When DOM was increased from 0% to 13%, the total phenolic content (TPC) of brown rice tea decreased by 48.12%, and the total flavonoid content (TFC) and condensed tannin content (CTC) also decreased significantly, with the smallest decrease at 2% DOM. In addition, the inhibitory activities of α-amylase, α-glucosidase and pancreatic lipase as well as the antioxidant activity also decreased gradually. Analysis by electronic nose and gas chromatography-mass spectrometry (GC-MS) showed that alkanes, furans, aldehydes, pyrazines and alcohols were the major volatiles in BRT, with 2% DOM having the greatest retention of aroma compounds. An orthogonal partial least squares discriminant analysis (OPLS-DA) and VIP score (VIP > 1 and p < 0.05) analysis were used to screen 25 flavor substances that contributed to the differences in BRT aroma of different DOMs. These results suggest that 2% milled BRT can improve safety and palatability while maximizing the retention of flavor compounds and nutrients. The findings of this study contribute to an enhanced understanding of the dynamics of changes and preservation of aroma compounds and nutrients present during the processing of BRT.

Ensilibility and protein degradation characteristics of forage from mountain grasslands containing tanniferous species

AbstractEnsiling forage from species‐rich mountain grasslands is challenging. Low concentrations of fermentable carbohydrates and the coarse morphological structure of the forage promote the activity of butyric acid forming bacteria. This is associated with the formation of ammonia from protein degradation, resulting in an insufficient pH decline. On the other hand, forage from species‐rich swards may contain tanniferous plant species which contain varying contents of condensed tannins (CT). Therefore, the silage quality of forage prepared from species‐rich mountain grasslands and the role CT may play in silage fermentation was studied. A set‐up of two long‐term mineral fertilization field experiments, located in the Jura mountains and the Alps in Switzerland were used to obtain forage with contrasting species and chemical composition. Collection was done during both the generative and vegetative growth stage from three differently fertilized swards: unfertilised (“0”), fertilized with phosphorus and potassium (“PK”) or fertilized with PK and nitrogen (“NPK”). The forage was wilted to approximately 37% dry matter (DM), chopped to 2 cm lengths and ensiled for at least 65 days as laboratory‐scale silages. The wilted forage was characterized by concentrations of crude protein between 117 and 130 g/kg DM and water‐soluble carbohydrates varying from 84 to 148 g/kg DM. Concentrations of CT ranged from 6 g to 14 g/kg DM and those of soluble CT from 1.8 to 7.6 g/kg DM. All silages contained butyric acid, irrespective of the type of fertilization or harvest stage (range: 1.5 g to 16 g/kg DM). Concentrations of acetic and lactic acid ranged from 2.1 g to 15.0 g/kg DM and from 21.0 to 44.0 g/kg DM, respectively. Concentrations of unfermented sugar remained high and pH levels were above those expected. Formation of non‐protein‐N (NPN) increased in the range of 130 to 264 g/kg N from wilted to ensiled forage. The negative correlations of CT or soluble CT contents with ammonia‐N or NPN in silage were found in both forage from the generative and vegetative harvests indicating a possible relationship with protein degradation during ensiling.

Kombuchas from black tea, green tea, and yerba-mate decocts: Perceived sensory map, emotions, and physicochemical parameters

The aim of the present work was to compare kombuchas made of green and black teas and yerba-mate. Physicochemical properties, total polyphenols, condensed tannin content, antioxidant and anti-hypertensive activities were evaluated. Check-all-that-apply was used for sensory characterization of the samples and the emotions evoked. Green tea kombucha presented higher values of acetic acid and anti-hypertensive activity and lower values of ethanol. Black tea kombucha presented higher polyphenol content. Yerba-mate kombucha presented lower values of anti-hypertensive activity. Green tea kombucha presented sourness and acid aroma and flavors; black tea beverage, yellow color, and intense flavor; yerba-mate kombucha presented bright color. Ideal kombucha should present smooth smell and flavors and to be sweet. Awareness that kombucha was made of yerba-mate evoked the emotions of peaceful, loving, and quiet; consumers evoked aggressive, worried and good emotions for black tea beverage and green tea consumers evoked to be pleased. Different tea leaves performed differently for physiochemical features, perceived sensory attributes and emotions evoked.

Research on the Control of Gastrointestinal Strongyles in Sheep by Using Lotus corniculatus or Cichorium intybus in Feed.

The general practice of sheep farmers in gastrointestinal helminth control is based on the use of commercial drugs, making chemoresistance very common. Considering this, our study focused on the biological control of gastrointestinal parasitism using high-tannin plant hay. Three groups of 30 animals each were formed. The control group was additionally fed meadow hay, while the other two groups received chicory (group 2) and bird's foot trefoil hay (group 3). The number of gastrointestinal strongyle eggs, shed through faeces (EPG), was surveyed for 28 days for all animals. The amounts of total tannins for meadow, chicory, and Lotus corniculatus hay supplements were 13.92 mg/g, 78.59 mg/g, and 94.43 mg/g, while their condensed tannin contents were 2.58 mg/g, 29.84 mg/g, and 15.94 mg/g, respectively. Compared to experimental day 0, there was an increase in EPG of 80.83% in the control group, a decrease of 24.72% in group 2, and a 20% decrease in group 3, by day 28. The p-value was <0.05 between group 1 and the other groups, showing significant differences between the control and experimental groups. The decrease in EPG rates in the experimental groups compared to the control group demonstrates an antiparasitic effect of Lotus corniculatus and chicory.

From Aloe vera Leaf Waste to the Extracts with Biological Potential: Optimization of the Extractions, Physicochemical Characterization, and Biological Activities.

In the study, the optimization of the extraction from Aloe vera leaf waste was performed via varying solid-to-solvent ratio, solvent type, extraction time, and technique (maceration, heat-, ultrasound-, and microwave-assisted extractions-HAE, UAE, and MAE, respectively). The optimal extraction conditions for achieving the highest polyphenol content are a 1:30 ratio, 70% ethanol, and 30 min of HAE. Total flavonoid and protein contents were significantly higher in the extract from MAE, while total condensed tannin content was the highest in HAE. LC-MS analysis quantified 13 anthraquinone and chromone compounds. The variations in the FT-IR spectra of the extracts obtained by different extraction procedures are minor. The influence of extraction conditions on the antioxidant ability of the extracts depended on applied antioxidant assays. The extracts possessed medium inhibition properties against Staphylococcus aureus and weak inhibitory activity against Enterococcus feacalis. The extracts had stimulative effect on HaCaT cell viability. Regarding the extraction yield, there was a significant difference between the used extraction techniques (MAE > HAE > maceration and UAE). The presented study is an initial step in the production of polyphenol-rich extracts from A. vera leaf waste aimed to be used for the potential preparation of pharmaceutical and cosmetic formulations for the skin.

Phenolic Profiling, Antioxidant, and Antibacterial Activities of Selected Medicinal Plants from Tunisia.

Phytochemical screening of aqueous extract from six medicinal wild plants grown in South-eastern of Tunisia: Atriplex halimus, Teucrium polium, Moricandia arvensis, Deverra tortuoa, Haplophyllum tuberculatum and Polygonum equisetiforme were evaluated. Both decoction and ultrasound assisted extraction were used. Antioxidant, antibacterial proprieties, and phenolic profiling, using LC-ESI-MS method, were assessed. Total polyphenols, flavonoids, and condensed tannins contents ranged from 7.47±0.19 to 22.25±0.49 mg GAE/g Dw, 5.47±0.06 to 7.55±0.07 mg RE/g Dw, and 0.33±0.02 to 19.43±0.64 mg TAE/g Dw, respectively. Moreover, the reducing power and DPPH tests showed that P. equisetiforme (EC50 : 12.50±0.50 μg/ml; DPPH⋅+ : 213.49±4.24 mg TEAC/g DW), T. polium (EC50 : 25.00±1.00 μg/ml; DPPH⋅+ : 181.39±9.47 mg TEAC/g DW) as well as H. tuberculatum (EC50 : 56.25±0.25 μg/ml; DPPH⋅+ : 177.83±5.85 mg TEAC/g DW) extracts were the most effective natural antioxidants. For anti-bacterial activity, the ultrasonic extract of H. tuberculatum showed the highest activity against both P. aeruginosa (13.50±0.71 mm) and S. aureus (13.00±0.00 mm) at 10 mg/ml. Furthermore 24 phenolic compounds were identified, with predominance of quinic acid, gallic acid, protocatechuic acid, syringic acid, p-coumaric acid, trans-ferulic acid, catechin (+), trans-cinnamic and silymarin. These results were further consolidated by to heatmap clustering with P. equisetiforme, H. tuberculatum, T. polium as the main antioxidant and antibacterial sources which supports their domestication and industrial use.

Resistance against Leucoptera sinuella (Lepidoptera: Lyonetiidae) among hybrid clones of Populus spp. in central Chile.

Leucoptera sinuella (Reutti) (Lepidoptera: Lyonetiidae) is a leaf miner specialist on Salicaceae recently introduced to Chile and Argentina, where it is causing economic damage to poplar plantations. We report a field survey in a poplar nursery naturally infested showing that regardless of the poplar hybrid taxon, high variability in resistance was observed among clones within families for oviposition and leaf-mining damage. A group of susceptible and resistant hybrid poplar clones was then selected for a laboratory evaluation of oviposition (antixenosis) and leaf-mining damage (antibiosis) on potted, rooted shoot cuttings. The concentration of condensed tannins (CTs) and salicinoid phenolic glucosides (SPGs) of the leaves of the selected clones from the laboratory study was also measured. Total oviposited eggs were positively correlated with leaf area, with the lowest oviposition on TMxT 11372 clone. The lowest percentage of mined leaf area was obtained for clones TMxT 11372, TMxT 11463, and TDxD 17574, but surprisingly no correlation between the percentage of mined leaf area and concentration of CTs and SPGs was found. Resistant poplar hybrids of our study could be suitable for breeding programs aimed for L. sinuella integrated pest management.

Phenolic profile of whole seeds and seed fractions of lentils and its impact on antioxidant activity

Seed color and size are the major traits influencing consumer's acceptability and market class of lentils worldwide. In this paper we assessed the in vitro antioxidant capacity of whole seeds, hulls, and cotyledons of five lentil varieties in relation to their phenolic profile. The samples were evaluated for total polyphenol content and different phenolic classes, such as condensed tannin content, total monomeric anthocyanins, and phenolic acids. Individual phenolic compounds, including flavonols, flavanols, flavones, anthocyanins, and phenolic acids, were further quantitatively investigated by HPLC-DAD. Total antioxidant capacity was evaluated by ABTS and ORAC assays, and a direct measurement (ABTSdir) was used to evaluate the antioxidant capacity of the bioactive compounds present in the whole-meal flours without extraction. The five genotypes showed considerable variations in their phenolic content and profile as well as antioxidant activities. The results showed a preferential accumulation of phenolic compounds with antioxidant activity in the hulls compared to cotyledons. Delphinidin and cyanidin were the most abundant flavonoids in the hulls, while epicatechin and catechin were the most concentrated in the cotyledons. A highly significant correlation was observed between ABTS, ORAC and ABTSdir and total polyphenols. The antioxidant capacities were highly correlated with several individual phenolics detected in hulls and cotyledons. The overall results showed that the lentil fractions and extracts with higher phenolics had also higher antiradical activity which was independent on seed size and color. Identifying lentil genotypes with diverse phenolic profile in cotyledons and whole seeds could meet diverse consumers preferences and health requirements.

Evaluation of Different Soybean Genotypes in Terms of Isoflavones, Antioxidants and Some Quality Traits

Soybean (Glycine max L.) varieties around the world have different quality characteristics that determine their use and nutritional value. In this study, the isoflavones (daidzein and genistein), isoflavone glycosides (daidzin and genistin), total flavonoid, total phenolic, free radical scavenging activity (DPPH), crude protein, crude fiber, fat, and condensed tannins contents of Turkish origin soybean genotypes were determined. The isoflavone contents were determined in the LC-MS/MS, antioxidants and condensed tannins content in the spectrophotometer, and other quality traits were determined in the NIRS device. The daidzein and genistein contents ranged between 0.035-0.446 and 0.308-1.188 ppm, respectively. The genistin content (0.254-8.906 ppm) was more variable than daidzin (0.388-1.006 ppm). Soybean genotypes exhibited high antioxidant characteristics. The crude protein contents were ranged from 36.127-40.603%. As a result, all genotypes examined were found to be rich in bioactive metabolites, therefore, high-quality raw materials for food production and human consumption.

Effect of physical treatments on phenolics and tannins in Ficus roxburghii and Quercus leucotrichophora leaves

Inadequate availability of straws and conventional concentrates is one of the major constraints for rearing large and small ruminants. Alternative or unconventional fodder resources play a supplementary role in meeting the demand of livestock owners; but these tree leaves contain some antinutritional factors. Tremal (Ficus roxburghii) and Oak (Quercus leucotrichophora) are among the traditional tree fodder sources available in the North Western Himalayan region. Their use a feed stuff for livestock is limited due to presence of tannis. So, the study was undertaken to assess the effect of different physical treatments on total phenol and tannin fractions of Tremal and Oak leaves. Fresh leaves lopped from Tremal and Oak trees of Kangra district of Himachal Pradesh were subjected to physical treatments like chopping and sun drying after chopping. The phenol and tannin fractions of these leaves were estimated before and after treatment. Total phenols, total tannin and hydrolysable tannin contents of the F. roxburghii and Q. leucotrichophora leaves were reduced significantly (P&lt;0.0001) by both the physical treatments. However, both the treatments increased (P ≤ 0.0001) the condensed tannin content of F. roxburghii leaves, whereas chopping followed by sun drying also increased the non-tannin phenol contents. Both the treatments were effective in reducing tannin contents (both hydrolysable and condensed) of Q. leucotrichophora leaves. It may be concluded that physical treatments, chopping, chopping and sun drying, were though effective in reducing hydrolysable tannins, but were not effective in reducing condensed tannin contents of F. roxburghii leaves; whereas chopping, chopping and sun drying were effective in reducing tannin contents in case of Q. leucotrichophora leaves.

Refining the metabolisable energy value of field beans for turkeys

ABSTRACT 1. This study examined the feeding value of ten UK grown field bean (Vicia faba L. var. minor) cultivar samples from the same harvest year on nitrogen corrected apparent metabolisable energy (AMEn) and nutrient retention coefficients when fed to young female turkeys. 2. A balancer feed (BF) was formulated to contain 12.39 MJ/kg ME and 269 g/kg crude protein. Ten nutritionally complete, mash diets were prepared by mixing 200 g/kg of each ground field bean cultivar with 800 g/kg of the BF, totalling eleven diets. Diets were fed to female BUT Premium turkeys from 40 to 50 d of age. Each diet was fed to eight raised floor pens, housing two birds, following randomisation. The AMEn was determined by the total collection technique over the last 4 d of the study. Relationships were examined between AMEn, chemical composition and quality variables of the field bean samples. 3. The overall determined AMEn value of the beans ranged from 7.72 MJ/kg DM to 9.87 MJ/kg DM, giving an average AMEn of 8.80 MJ/kg DM (P < 0.05). The soluble non-starch polysaccharide (NSP) content of the beans negatively correlated with their determined AMEn (r = −0.730; P < 0.05). Bean flour lightness-darkness degree (L*) correlated positively with the AMEn (r = −0.643; P < 0.05) 4. A positive correlation was observed between the degree of yellowness-blueness of bean flour and condensed tannins content (r = 0.696; P < 0.05). Step-wise regression indicated that soluble NSP + L* of field beans provided explanatory variables suitable for estimating the AMEn value for turkeys (r2 = 0.737; P < 0.05).

LC-ESI-QTOF-MS/MS Characterization of Phenolic Compounds in Common Commercial Mushrooms and Their Potential Antioxidant Activities

Mushrooms have a long history of use as food and medicine. They are rich in various nutrients and bioactive compounds, particularly phenolic compounds. In this study, ten mushroom species were selected, and solvent extraction using 80% ethanol was used to extract phenolic compounds. Total phenolic content (TPC), total flavonoid content (TFC) and total condensed tannin content (TCT) were measured to evaluate phenolic content in different mushroom varieties. In the mushroom varieties tested, brown portobello mushroom had the highest TPC (396.78 ± 3.12 µg GAE/g), white cup mushroom exhibited the highest TFC (275.17 ± 9.40 μg CE/g), and shiitake mushroom presented the highest TCT (13.80 ± 0.21 µg QE/g). Antioxidant capacity was evaluated using 2,2-diphenyl-1-picrylhydrazyl (DPPH), ferric reducing antioxidant power (FRAP), 2,2′-azino-bis-3ethylbenzothiazoline-6-sulfonic acid (ABTS) and total antioxidant capacity (TAC) assays. The highest DPPH free radical scavenging ability was found in white cup mushroom (730.14 ± 55.06 µg AAE/g), while the greatest iron-reducing ability (FRAP) was recorded for shiitake mushroom (165.32 ± 10.21 μg AAE/g). Additionally, Swiss brown mushroom showed the highest ABTS antioxidant capacity (321.31 ± 5.7 μg AAE/g), and the maximum TAC value was found in shiitake mushroom (24.52 ± 1.2 μg AAE/g). These results highlight that most of the mushroom varieties studied showed high phenolic contents and demonstrated strong antioxidant activity, with shiitake mushrooms standing out due to their high TCT and FRAP values, and the highest TAC value among the varieties studied. In addition, LC-ESI-QTOF-MS/MS was used to characterize the mushroom samples, and tentatively identified a total of 22 phenolic compounds, including 11 flavonoids, 4 lignans, 3 phenolic acids, 2 stilbenes and 2 other phenolic compounds in all mushroom samples. The research results of this study showed that mushrooms are a good source of phenolic compounds with strong antioxidant potential. The results can provide a scientific basis for the development of mushroom extracts in functional food, health products, and other industries.

Pistacia lentiscus extracts as a valuable source of antioxidant compounds

Medicinal plants produced many secondary metabolites which constituted an important source of bioactive molecules. This study aims to determine organic extracts (EOs) antioxidant activity extracted from terminal branches of Pistacia lentiscus (P. lentiscus) collected at three different phenological stages (vegetative, flowering and fructification). For this, different extracts were prepared by maceration in various solvents with increasing polarity notably diethyl ether, ethyl acetate, dichloromethane, methanol and water. Antioxidant activity was reported by DPPH free radical scavenging, iron reducing capacity and total antioxidant capacity tests. Results showed that phenological stages and solvent polarities affected significantly P. lentiscus antioxidant activity. Furthermore, aqueous and methanolic extracts from vegetative stage present the highest total polyphenols, total flavonoids and condensed tannins contents. Methanolic extract from vegetative stage exhibited the greatest antioxidant activity and even exceeded that of synthetic antioxidants BHT and ascorbic acid. In this study, P. lentiscus represents an important source of antioxidant molecules. As a result, extracts of this plant could replace synthetic antioxidants in e food, pharmaceutical and cosmetic fields.

Bioactive Compounds, Physico-Chemical Characteristics, and Sensory Analysis of Biscuits Enriched with Saffron as Natural Colorant

Abstract Recently, the primary focus of the food industry lies in replacing synthetic additives with natural ones. Saffron (Crocus sativus) is an agricultural product used by agri-food industries as naturel colorant. The aim objective of the present work was to explore the application of Saffron (Crocus sativus) crocin extracts as natural colorant in biscuits. Furthermore, a comparative study was conducted to evaluate the performance of the cookies during 45 days of refrigerated storage. Physicochemical analysis was carried out on the biscuits prepared during storage. In addition, total phenolics, flavonoids, and crocins content was assessed. The free radical scavenging activity (DPPH) and ferric reducing power were also evaluated. All parameters studied were carried out after 15, 30, and 45 days of storage period. The obtained results indicate that the use of saffron in the manufacture of biscuits gives a product with a good physicochemical quality for a limited duration (45 days of storage). Indeed, the values of moisture content, pH, and acidity are in line with the cookie preparation standard. A variation in these values was recorded during storage. In addition, the saffron biscuit showed a high level of phenolics, flavonoids and condensed tannin contents with a strong antioxidant activity. A difference in phenolic compounds level and in the antioxidant activity during storage period was also recorded for the biscuits prepared with synthetic colorant and those without colorant. A natural additives offer a more convenient alternative for consumers who prefer food products without synthetic additives. Hence, the biscuits enriched with saffron as natural additives can be developed as functional food with healthy benefits.

Allelopathic Activity and Chemical Constituents of Extracts from Leaves and Stems of Kherchoun (Hertia cheirifolia)

Allelopathy is a common biological phenomenon by which one organism produces biochemicals that influence the growth, survival, development, and reproduction of other organisms. The aim of this study was to investigate the phytochemical screening of the various extracts of Kherchoun (Hertia cheirifolia) and the evaluation of antioxidant capacities, by the DPPH test (2, 2-diphenyl-1-picrylhydrazyl), and of their allelopathic effects, vis-à-vis the two species: Vetch (Vicia sativa L.) and triticale (Triticosecale wittm L.). Biochemical analysis results showed that the highest total lipid content was observed at the leaf level (9%). The aqueous extracts of the leaves are rich in polyphenols, with a rate of 268.67mg EAG/g MS, compared to the stems (242.67mg EAG/g MS). The levels of flavonoids are higher in the leaves (38.67mg EAG/g MS) but lower in the stems (24.75mg EAG/g MS). On the other hand, the highest total tannin content recorded at leaf level is 608.33 mg EAG/g MS and the lowest is recorded in the stems (505 mg EAG/g MS). In contrast, the aqueous extract of the stems has the highest condensed tannin content (0.049 mg EAG/g MS), compared to that of the leaves (0.036 mg EAG/g MS). The two extract .Both aqueous extracts of Hertia cheirifolia are endowed with good antioxidant abilities. CI50 =139.43 2.99a μg/mL at leaf level and CI50 =111.38 22.2a μg/mL at stem level.Concerning the allelopathic study, the results obtained showed that the two extracts (Leaves and stems) of Hertia cheirifolia exerted different effects on the germination parameters of weed seeds of vetch (Vicia sativa L.) and triticale (Triticosecale wittm L.). Indeed, the two extracts exerted very important inhibitory effects, vis-à-vis the two seeds tested, on the germination and development of the seedlings (length of the root and length of the aerial part), in a significant and dose-dependent way.