Concentrations Of Ferulic Acid Research Articles

Effects of an inoculation dose of Issatchenkia terricola WJL-G4 on physicochemical properties, active substances, and antioxidant capacity of black, red, and white currant juice.

Due to the high level of organic acids - primarily citric acid - black, red, and white currants have an excessively sour taste, making taste adjustment during processing challenging. This study investigated and evaluated the effects of an inoculation dose of the acid-reducing yeast Issatchenkia terricola WJL-G4 on several aspect such as physicochemical properties, chromaticity, active substances, and antioxidant capacity. A sensory evaluation was also conducted. The results indicated that, when the inoculation dose increased from 2% to 12%, the total phenol, total flavonoid, and total anthocyanin content, and antioxidant capacity in currant juice decreased. A low inoculation dose (2-4%) was beneficial for preserving the total phenol and total flavonoid content. Although the levels of most phenolic compounds decreased, the concentrations of caffeic acid, p-coumaric acid, ferulic acid, rutin, and epicatechin were significantly higher than the control after fermentation. Overall acceptability and taste scores of fermented currants improved compared with those of the control group. This experiment provided an effective solution, with a theoretical basis, to the problems of the sour taste and harsh flavor of currant juice. © 2024 Society of Chemical Industry.

Investigation of ferulic acid recovery from enzymatic hydrolysate of wheat bran using various solvents and liquid-liquid extraction assisted by membrane contactor

Ferulic acid (FA) is the main phenolic compound in wheat bran. Its antioxidant and antibacterial properties make it a valuable product in various field. This study investigates the recovery of FA from an enzymatic hydrolysate of wheat bran via a liquid–liquid extraction (LLE) assisted by membrane contactor (MC). Initially, three alcohols (oleyl alcohol, octan-1-ol, decan-1-ol), two esters (1-octyl acetate and ethyl acetate), and one ketone (methyl isobutyl ketone) were examined for FA recovery from a binary solution with varying pH and initial FA concentrations. Subsequently, the LLE assisted by MC from the enzymatic hydrolysate at both natural pH (5.5) and adjusted pH (4) was studied. The findings indicate that, at pH 4, all the solvents extract over 88–97 % of FA. At pH 5, 6, and 7, only oleyl alcohol and 1-octyl acetate achieve extractions exceeding 82–89 %. The examination of the initial FA concentration ranging from 50 to 250 mg/L showed no significant impact on FA recovery, as all solvents permitted extraction of more than 92 %. The results of the LLE assisted by MC of FA from the enzymatic hydrolysate have shown that initial pH and solvent viscosity play a crucial role in both the kinetics and the maximum recovery yield of FA. Specifically, at pH 4, extraction kinetics are significantly faster, resulting in a potential yield in excess of 97 %. However, higher solvent viscosity decreases extraction kinetics, reducing the mass transfer coefficient. The use of MC proves advantageous in preventing the formation of emulsions, particularly when long-chain alcohols and esters are involved in the process. The obtained results enabled proposing a comprehensive solution to recover FA from biomass, a crucial step in optimizing the utilization of natural phenolic compounds for potential applications across various industries.

Investigating the binding interaction of quinoline yellow with bovine serum albumin and anti-amyloidogenic behavior of ferulic acid on QY-induced BSA fibrils

Protein aggregation induces profound changes in the structure along with the conformation of the protein, and is responsible for the pathogenesis of a number of neurodegenerative conditions such as Huntington’s, Creutzfeldt–Jacob, Type II diabetes mellitus, Alzheimer’s, etc. Numerous multi-spectroscopic approaches and in-silico experiments were utilized to investigate BSA’s biomolecular interaction and aggregation in the presence of quinoline yellow. The present research investigation evaluated the interaction of BSA with the food colorant (QY) at two different pH (7.4 and 2.0). The development of the BSA-QY complex was established with UV visible and fluorescence spectroscopy. The quenching of fluorescence upon the interaction of BSA with QY revealed the static nature of quenching mechanism. The Kb value obtained from our result is 4. 54 × 10−4 M−1. The results from the competitive site marker study infer that quinoline yellow is binding with the sub-domain IB of bovine serum albumin, specifically on site III. Three-dimensional fluorescence and synchronous fluorescence spectroscopy were applied for monitoring the alterations in the microenvironment of BSA upon the addition of quinoline yellow. The results from turbidity and RLS studies showed that higher concentrations of QY (80–400 µM) triggered bovine serum albumin (BSA) aggregation at pH 2.0. At pH 7.4, QY couldn’t manage to trigger bovine serum albumin aggregation, perhaps because of the repulsion between negatively charged dye (QY) and anionic bovine serum albumin. The results from far-UV CD, Congo Red, and scanning electron microscopy implicate that the QY-induced aggregates exhibit amyloid fibril-like structures. Molecular docking results revealed that hydrophobic interactions, hydrogen bonding, and Pi-Sulfur interactions contribute to QY-induced aggregation of BSA. Further, the amyloid inhibitory potential of ferulic acid (FA), a phenolic acid on QY-induced aggregation of BSA, has also been assessed. The QY-induced amyloid fibrils are FA-soluble, as confirmed by turbidity, RLS, and far-UV CD studies. Far-UV CD results showed that FA retains α helix and inhibits cross β sheet formation when the BSA samples were pre-incubated with increasing concentrations of FA (0–500 µM). Our findings conclude that QY dye successfully stimulates BSA aggregation, but ferulic acid inhibits QY-induced aggregation of BSA. Thus, FA can serve as a therapeutic agent and can help in the treatment of various amyloid-related conditions.

Inhibition of fluorescent advanced glycation end-products by ferulic acid and chlorogenic acid: A fluorescence spectroscopy and molecular docking study

The effects of ferulic acid (FA) and chlorogenic acid (CGA) on fluorescent advanced glycation end-products (fAGEs) were investigated through the Maillard reaction. Model systems were incubated with different concentrations (0, 10, 20, 40, 80, and 160 μg/mL) of FA or CGA at 55 °C for 12 h, and fluorescence intensity of advanced glycation end-products (AGEs) was measured. After adding 160 μg/mL FA and CGA, the fluorescence intensity of AGEs was suppressed by 15.988% ± 0.556% and 16.544% ± 0.275%, respectively (P < 0.05). Compared with control group, free amino groups levels were the highest in model systems containing 160 μg/mL FA (0.096 ± 0.011 mg l-leucine equivalent/mL) and CGA (0.130 ± 0.000 mg l-leucine equivalent/mL) (P < 0.05). Carbonyls content decreased in a dose-dependent fashion with increasing concentrations of FA and CGA (P < 0.05). Sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) results demonstrated that FA and CGA could impede the generation of bovine serum albumin (BSA)-glucose cross-linking substances. Spectroscopy results indicated that the binding constant of BSA-CGA was higher than that of BSA-FA. Meanwhile, molecular docking results suggested that the binding affinity of CGA to BSA was greater than to FA. These results suggested that CGA had a stronger inhibitory effect on the fluorescence intensity of AGEs. Therefore, FA and CGA may be potent natural antioxidants in mitigating the accumulation of AGEs during food thermal processing.

Variation of the ferulic acid concentration and kernel weight in CIMMYT bread wheat germplasm and selection of lines for functional food production

Investigating the variation in ferulic acid concentration (FAC) is crucial for developing functional wheat products with potential health benefits. This study examined the variation in FAC of 267 advanced breeding lines from the International Bread Wheat Screening Nursery (IBWSN) across three different environments. The results revealed a wide range of FAC values, with measurements ranging from 590.47 to 943.81 μg/g in Gansu, 497.04–893.47 μg/g in Inner Mongolia, and 435.54–986.43 μg/g in Xinjiang. These FAC values were found to be comparable to those of present wheat varieties. Estimated broad-sense heritability of FAC was 0.68, indicating that genotypic factors play a major role in determining FAC. The correlation between FAC and thousand kernel weight (TKW) was found to be dependent on the specific environment. The study successfully identified 16 advanced breeding lines that exhibited consistently high FAC and TKW across multiple environments. These findings suggest the potential applicability of these lines in production of functional wheat products.

Content of Phenolic Acid and Yielding of Hybrid Wheat in Response to Growing Year Under Integrated Management

Abstract Wheat grain has health-promoting properties that are related to the content of phenolic acids in its composition, among which ferulic acid, syringic acid, p-coumaric acid and vanillic acid predominate acting as potent natural antioxidants. The study evaluated the phenolic acid (PA) content and grain yield of hybrid wheat genotypes (Hyland, Hywin) compared to the common variety (Patras), grown under an integrated system at two nitrogen rates of 60 (N60) and 120 (N120) kg·ha−1, under varying hydrothermal conditions during three growing seasons. The effects of genotype, cultivar and the interaction of cultivar and hydrothermal conditions on the phenolic acid profile, except for synapic acid, phydroxybenzoic acid and salicylic acid, and grain yield were confirmed in favour of the hybrid cultivars. The concentration of total phenolic acids (TPAs) and ferulic acid in the grain of the hybrid cultivar Hyland was higher and, in addition, greater yield stability of this cultivar under varying hydrothermal conditions was shown in the analysed years of the study. The grain of the common variety Patras was characterised by advanced content of p-hydroxybenzoic acid, and that of the hybrid variety Hywin by p-coumaric, caffeic and syringic acids. Higher TPAs content and lower grain yield of the varieties were observed in the 2018/2019 drought season. Higher nitrogen fertilisation (N120) compared to N60 significantly increased TPAs content and grain yield of Hyland and Hywin hybrid varieties. Fertilisation with N120 compared to N60 increased TPAs content by 4.2% and promoted higher concentrations of ferulic and syringic acids in the wheat cultivars tested.

Phenolic Acids and Flavonoids Play Important Roles in Flower Bud Differentiation in Mikania micrantha: Transcriptomics and Metabolomics

Mikania micrantha is a highly invasive vine, and its ability to sexually reproduce is a major obstacle to its eradication. The long-distance dissemination of M. micrantha depends on the distribution of seeds; therefore, inhibiting M. micrantha flowering and seed production is an effective control strategy. The number of blooms of M. micrantha differs at different altitudes (200, 900, and 1300 m). In this study, we used a combination of metabolomics and transcriptomics methods to study the patterns of metabolite accumulation in the flower buds of M. micrantha. Using LC-MS/MS, 658 metabolites were found in the flower buds of M. micrantha at three different altitudes (200, 900, and 1300 m). Flavonoids and phenolic acids were found to be the main differential metabolites, and their concentrations were lower at 900 m than at 200 m and 1300 m, with the concentrations of benzoic acid, ferulic acid, and caffeic acid being the lowest. The biosynthesis pathways for flavonoids and phenolic compounds were significantly enriched for differentially expressed genes (DEGs), according to the results of transcriptome analysis. The production of flavonoid and phenolic acids was strongly linked with the expressions of phenylalanine ammonia-lyase (PAL), caffeoyl-CoA O-methyltransferase (COMT), and 4-coumarate-CoA ligase (4CL), according to the results of the combined transcriptome and metabolome analysis. These genes’ roles in the regulation of distinct phenolic acids and flavonoids during M. micrantha bud differentiation are still unknown. This study adds to our understanding of how phenolic acids and flavonoids are regulated in M. micrantha flower buds at various altitudes and identifies regulatory networks that may be involved in this phenomenon, offering a new approach for the prevention and management of M. micrantha.

Fabrication and characterization of soy protein isolation-ferulic acid antioxidant hydrogels.

Soy protein gel products are prone to direct oxidation by reactive oxygen during processing and transportation, thus reducing their functional properties and nutritional values. A covalent complex was prepared with soy protein isolate (SPI) and ferulic acid (FA) catalyzed by laccase (LC). The complex was further treated with microbial transglutaminase (TGase) to form hydrogels. The structural changes of the covalent complex (SPI-FA) and the properties and antioxidant stability of hydrogel were investigated. The SPI-FA complexes were demonstrated to be covalently bound by sodium dodecyl sulfate-polyacrylamide gel electrophoresis, and they had the least hydrophobic and free sulfhydryl groups at a 1.0 mg mL-1 FA concentration. The α-helix of complexes increased from 11.50% to 27.39%, and random coil dropped from 26.06% to 14.44%. The addition of FA caused SPI fluorescence quenching and redshift. The hydrogel was formed after the complex was induced with TGase, and its hardness and water holding capacity was increased by 50.61% and 26.21%, respectively. Scanning electron microscopy showed that a layered and ordered gel structure was formed. After in vitro digestion, the complex hydrogels maintained stable antioxidant activity, and the free radical scavenging rates of DPPH and ABTS reached 87.65% and 84.45%, respectively. SPI-FA covalent complexes were prepared under laccase catalysis, and complex hydrogels were formed by TGase. Hydrogels have stable antioxidant activity, which provides application prospects for the antioxidant development of food. © 2023 Society of Chemical Industry.

Effects of Dietary Supplementation with a Ferulic Acid-Rich Bioactive Component of Wheat Bran in a Murine Model of Graft-Versus-Host Disease.

Graft-versus-host disease (GvHD) is a common and severe complication following allogeneic hematopoietic stem cell transplantation (HSCT). Its prevention and treatment is a major challenge. Ferulic acid (FA) has anti-inflammatory and antioxidant properties that could be attractive in this setting. Our aim was to evaluate a bioactive ingredient derived from wheat bran (WB), selected for its high concentration of FA, in a murine model of GvHD. The ingredient was obtained via a bioprocess involving hydrolysis and spray-drying. GvHD was induced via HSCT between MHC-mismatched mouse strains. FA treatment was administered orally. Survival and disease scores (weight loss, hunching, activity, fur texture, and skin integrity, each scored between 0 and 2 depending on disease severity) were recorded daily, histological evaluation was performed at the end of the experiment, and serum inflammatory cytokines were analyzed on days 9 and 28. Treatment with FA did not protect GvHD mice from death, nor did it diminish GvHD scores. However, histological analysis showed that ulcers with large areas of inflammatory cells, vessels, and keratin were less common in skin samples from FA-treated mice. Areas of intense inflammatory response were also seen in fewer small intestine samples from treated mice. In addition, a slight decrease in INF-γ and TNF-α expression was observed in the serum of treated mice on day 28. The results showed some local effect of the ingredient intervention, but that the dose used may not be sufficient to control or reduce the inflammatory response at the systemic level in mice with GvHD. Higher dosages of FA may have an impact when evaluating the immunomodulatory capabilities of the hydrolyzed WB ingredient. Thus, further experiments and the use of technological strategies that enrich the ingredients in soluble ferulic acid to improve its efficacy in this setting are warranted.

Optimization of voltammetric parameters for sensitive and simultaneous determination of ferulic acid and vanillin using a glassy carbon electrode based on 2-aminonicotinic acid in the presence of surfactant media

The electrochemical sensor for simultaneous determination of ferulic acid (FA) and vanillin (VA) was prepared by electrochemical deposition of 2-aminonicotinic acid (2-ANA) on the glassy carbon (GC) electrode. The voltammetric determination of FA and VA was performed in the BR buffer solution in the presence of sodium dodecyl sulfate as a surfactant with SWV. The parameters of the SWV technique were optimized by response surface methodology experimental design. Under optimized conditions, the 2-ANA/GC modified electrode presented a linear working range of 2.8 × 10−8 M to 7.50 × 10−6 M and 7.50 × 10−6 M to 2.45 × 10−5 M for FA, 3.06 × 10−8 M to 1.27 × 10−5M for VA. The detection limit (LOD) values for FA and VA were 6.87 nM and 9.23 nM, respectively. Using the 2-ANA/GC sensor, concentrations of FA and VA in instant coffee and milk samples were determined with %recovery values between 103.40 and 97.07 and %RSD values between 0.76 and 4.40.

Effects of ferulic acid on the polymerization behavior of gluten protein and its components

The effects of ferulic acid (FA) at different concentrations on the aggregation behaviors of gluten and its components (gliadin and glutenin) were determined in this study. Results showed that the free sulfhydryl content of glutenin and gluten significantly reduced while the mean particle size of gluten increased following FA supplementation (0.5%). Moreover, β-sheet content of gluten increased by 20.40% compared with the control group when 0.5% FA was added. Contrarily, higher concentrations (1.0 and 1.5%) of FA significantly reduced tyrosine (TYR) bimodal ratio of glutenin. Furthermore, the concentrations increased the polarity of tryptophan (TRP) residues microenvironment, which promoted the formation of a disordered gluten structure. Additionally, SDS-PAGE showed that 0.5% FA supplementation promoted the formation of high molecular weight gluten by cross-linking and aggregation of low molecular weight gluten components. Using atomic force microscopy, it was confirmed that at 0.5% FA promoted the cross-linking aggregation of gluten molecules. Further, the microscopy analysis showed that higher doses of FA contributed to an uneven distribution of gluten aggregates and a disordered and loose structure of gluten network, which was not favorable for the formation of continuous and stable dough.

Ferulic Acid Enhances Oocyte Maturation and the Subsequent Development of Bovine Oocytes.

Improving the quality of oocytes matured in vitro is integral to enhancing the efficacy of in vitro embryo production. Oxidative stress is one of the primary causes of quality decline in oocytes matured in vitro. In this study, ferulic acid (FA), a natural antioxidant found in plant cell walls, was investigated to evaluate its impact on bovine oocyte maturation and subsequent embryonic development. Bovine cumulus-oocyte complexes (COCs) were treated with different concentrations of FA (0, 2.5, 5, 10, 20 μM) during in vitro maturation (IVM). Compared to the control group, supplementation with 5 μM FA significantly enhanced the maturation rates of bovine oocytes and the expansion of the cumulus cells area, as well as the subsequent cleavage and blastocyst formation rates after in vitro fertilization (IVF) and somatic cell nuclear transfer (SCNT). Furthermore, FA supplementation was observed to effectively decrease the levels of ROS in bovine oocytes and improve their mitochondrial function. Our experiments demonstrate that FA can maintain the levels of antioxidants (GSH, SOD, CAT) in oocytes, thereby alleviating the oxidative stress induced by H2O2. RT-qPCR results revealed that, after FA treatment, the relative mRNA expression levels of genes related to oocyte maturation (GDF-9 and BMP-15), cumulus cell expansion (HAS2, PTX3, CX37, and CX43), and embryo pluripotency (OCT4, SOX2, and CDX2) were significantly increased. In conclusion, these findings demonstrate that FA supplementation during bovine oocyte IVM can enhance oocyte quality and the developmental potential of subsequent embryos.

Assessing the RP-LC-MS-Based Metabolic Profile of Hass Avocados Marketed in Europe from Different Geographical Origins (Peru, Chile, and Spain) over the Whole Season.

Spain dominates avocado production in Europe, with the Hass variety being the most prominent. Despite this, Spanish production satisfies less than 10% of the overall avocado demand in Europe. Consequently, the European avocado market heavily relies on imports from overseas, primarily sourced from Peru and Chile. Herein, a comprehensive characterization of the metabolic profile of Hass avocado fruits from Spain, Peru, and Chile, available in the European market throughout the year, was carried out. The determination of relevant substances was performed using high- and low-resolution RP-LC-MS. Remarkable quantitative differences regarding phenolic compounds, amino acids, and nucleosides were observed. Principal component analysis revealed a natural clustering of avocados according to geographical origin. Moreover, a specific metabolic pattern was established for each avocado-producing country using supervised partial least squares discriminant analysis. Spanish fruits exhibited high levels of coumaric acid malonyl-hexose II, coumaric acid hexose II, and ferulic acid hexose II, together with considerably low levels of pantothenic acid and uridine. Chilean avocado fruits presented high concentrations of abscisic acid, uridine, ferulic acid, succinic acid, and tryptophan. Fruits from Peru showed high concentrations of dihydroxybenzoic acid hexose, alongside very low levels of p-coumaric acid, ferulic acid, coumaric acid malonyl-hexose I, and ferulic acid hexose II.

Effect of Ferulic Acid on Semen Quality of Goat Bucks during Liquid Storage at 17 °C.

This study investigated the effect of different concentrations of ferulic acid (FA) on the quality of goat semen preserved at 17 °C. First, semen was collected from three black-headed goat bucks using an artificial vagina. Then, the mixed semen was diluted with basal dilutions containing different concentrations of FA (0, 25, 50, 100, and 200 μmol/L) and stored at 17 °C. Sperm total motility, plasma membrane integrity, acrosome integrity, reactive oxygen species (ROS) levels, malondialdehyde (MDA) content, and total antioxidant capacity (T-AOC) were measured during semen storage. The results showed that sperm total motility, plasma membrane integrity, and acrosome integrity were significantly improved in the 50 μmol/L FA group compared with the control group (0 μmol/L) on days 1-5, and the level of T-AOC significantly increased, while the contents of ROS and MDA significantly reduced. Meanwhile, the goats' conception rate showed that supplementing semen with 50 μmol/L FA preserved at 17 °C for 3 days had no significant effect on fertility. Taken together, our findings suggest that adding 50 μmol/L FA in dilution at 17 °C can improve goat bucks' semen quality.

Arabinoxylan from Corn Fiber Obtained through Alkaline Extraction and Membrane Purification: Relating Bioactivities with the Phenolic Compounds.

Arabinoxylan has prebiotic properties, as it is able to resist digestion in the small intestine and undergoes fermentation in the large intestine. In this work, arabinoxylan was extracted from corn fiber using an alkaline solution and further purified with membrane processing. It was found that the extracts were mainly composed of xylose (50-52%), arabinose (37-39%), galactose (9%) and glucose (1-4%), with an A/X ratio of 0.72-0.77. All the extracts were composed of phenolic compounds, including ferulic acid derivatives such as dimers, trimers and tetramers. The purified extract had a lower concentration of ferulic and p-coumaric acid (0.004 and 0.02 mg/mgdry_weight, respectively) when compared to raw extract (19.30 and 2.74 mg/mgdry_weight, respectively). The same effect was observed for the antioxidant activity, with purified extracts having a lower value (0.17 ± 0.02 µmol TEAC/mg) when compared to the raw extract (2.20 ± 0.35 µmol TEAC/mg). The purified extract showed a greater antiproliferative effect against the HT29 cell line with EC50 = 0.12 ± 0.02 mg/mL when compared to the raw extract (EC50 = 5.60 ± 1.6 mg/mL). Both raw and purified extracts did not show any cytotoxicity to the Caco-2 cell line in the maximum concentration tested (10 mg/mL).

Preparation and Characterization of Ferulic Acid Wheat Gluten Nanofiber Films with Excellent Antimicrobial Properties.

In this study, composite nanofiber films comprising polyvinyl alcohol, wheat gluten, and glucose (PWG) were fabricated using electrospinning, followed by crosslinking via Maillard crosslinking. Various mass concentrations of ferulic acid (FA) were incorporated into PWG films. The results indicated that the average diameter of the FA-PWG films decreased from 449 nm to 331 nm as the concentration of FA increased, until reaching a concentration of 12%; after which, a significant increase in diameter was observed. The subsequent Fourier-transform infrared spectroscopy (FTIR), X-ray diffraction (XRD), and differential scanning calorimetry (DSC) results suggested that FA was distributed in the sample films in an amorphous form through hydrogen and ester bonds. Additionally, release experiments and antimicrobial tests on the FA-PWG sample films showed the good controlled release of FA and excellent anti-Escherichia coli and Staphylococcus aureus activity of this film. These findings all indicate that the FA-PWG nanofiber film is a potential candidate for active food packaging.

Comparison of Protective Effects of Phenolic Acids on Protein Glycation of BSA Supported by In Vitro and Docking Studies.

Several diabetic complications are associated with forming advanced glycation end products (AGEs). Different chemical and natural compounds are able to prevent the development of these products. In this study, glycosylation was induced as a model by incubating bovine serum albumin (BSA) with glucose. Consequently, BSA was treated with glucose and different concentrations (1.25, 2.5, and 5 μM) of syringic acid, gallic acid, ellagic acid, ferulic acid, paracoumaric acid, and caffeic acid for 4 and 6 weeks. Biochemical experiments comprise measurements of fluorescent AGEs, protein carbonyl contents, total thiol, hemolysis tests, and also malondialdehyde (MDA) levels in RBC. These demonstrated the antiglycating mechanism of these phenolic acids. Most of the phenolic acids used in this study reduced MDA levels and protected thiol residues in protein structures. They also inhibited the formation of fluorescent AGEs and RBC lysis, except gallic acid. Moreover, ferulic acid, paracoumaric acid, and caffeic acid proteins significantly prevent carbonylation. Molecular docking and simulation studies showed that ellagic, caffeic, gallic, and syringic acids could interact with lysine and arginine residues in the active site of BSA and stabilize its structure to inhibit the formation of AGEs. Our results suggest that phenolic acid could be used as a potential phytochemical against protein glycation and related diabetic complications.

Supercritical fluid extraction of phenolics from Anisophyllea disticha (Jack) Baill. and evaluation of their antioxidant activities

Background: Anisophyllea disticha (Jack) Baill. (A. disticha) is a species of the Anisophylleaceae family that has undergone the least investigation despite being widely used in folk medicine to cure a wide range of illnesses. Objective: The purpose of this study is to examine the impact of various factors on the supercritical fluid extraction of A. disticha in order to maximise recovery of total phenolic content, antioxidant activity, and polyphenol identification. Method: The total phenolic content (TPC) and antioxidant activities of A. disticha were determined using the supercritical fluid extraction (SFE) method and compared with Soxhlet. Box-Behnken design of response surface methodology was performed to examine the effect of independent variables of SFE such as temperature, pressure, and concentration of ethanol as co-solvent on TPC and antioxidant activities of A. disticha stem extracts. Result: At combined effects of different temperatures, pressure, and co-solvent, the total SFE yield were ranged between 0.65 and 4.14%, which was about half of the Soxhlet extract of 8.75±1.54%. The highest concentration (µg/g) of gallic acid (118.83±1.17), p-coumaric (61.60±0.33), ferulic acid (57.93±1.15), and quercetin (24.16±0.41) were obtained at a temperature of 50 ˚C, the pressure of 25 MPa and co-solvent of 20%, while lowest concentration was found 70 ˚C, 30 MPa, and 20% ethanol. Conclusion: SFE extracts possessed remarkable TPC and concentration of phenolic compounds, indicating superior recovery of compounds. SFE showed more than two-fold higher ferric-reducing antioxidant power compared to Soxhlet with values of 585.32±17.01 mg Fe (II)/g extract and 203.63±16.03 mg Fe (II)/g extract, respectively. SFE demonstrated a potential alternative to the classical solvent extraction methods.

The metabolome and bacterial composition of high-moisture Italian ryegrass silage inoculated with lactic acid bacteria during ensiling

BackgroundWith its high nutritional value and productivity, Italian ryegrass as a biomass feedstock constantly supplies rumen degradable nitrogen and digestible fiber to ruminants. However, biofuel production is easily reduced during ensiling due to the high-moisture content of Italian ryegrass, leading to economic losses. Lactic acid bacteria inoculants could improve lignocellulosic degradation and fermentation quality and decrease dry matter loss during the bioprocessing of silage. Therefore, this study analyzed the effects of Lactobacillus buchneri TSy1-3 (HE), Lactobacillus rhamnosus BDy3-10 (HO), and the combination of HE and HO (M) on fermentation quality, bacterial community and metabolome in high-moisture Italian ryegrass silage during ensiling.ResultsThe results showed that the pH value was significantly lower in the HO groups than in the other treatments at the end of ensiling, and the dry matter and acetic acid contents were significantly higher in the HO group than in the other inoculated groups. All inoculants decreased the diversity of the bacterial community and significantly increased the relative abundance of Lactobacillus. Inoculation with HO significantly improved the concentrations of organic acids, dipeptides, ferulic acid, apigenin, and laricitrin. Compared with Lactobacillus buchneri TSy1-3 (HE), HO significantly upregulated the flavonoid compounds in the flavone and flavonol biosynthesis pathway.ConclusionsOverall, these findings suggest that inoculation with HO was beneficial for the development of Italian ryegrass as a biomass feedstock, improving fermentation quality, accelerating changes in bacterial community composition and increasing biofunctional metabolites in high-moisture Italian ryegrass silage.

Long-term storage affects on the phenolic, mineral, color and cooking traits of chickpea seed

This study was carried out to investigate the changes in some phenolic, mineral, color and cooking traits of chickpea seeds stored at different temperatures (5, 10, 15 and 20 °C) and duration (0–540 days). Significant variations in the investigated traits were found statistically before and after storage. The investigation revealed that gallic acid, protocatechuic acid, syringic acid, p-coumaric acid, chlorogenic acid, ferulic acid, quercetin, protein, phosphorus, magnesium, calcium, iron, zinc, manganese, and copper concentrations reduced at the end of the storage. Significant fluctuations in seed moisture content were observed depending on storage temperature and duration. Storage duration affected all color parameters except L* value, but storage interaction only influenced the a* value. According to correlation analysis, cooking time significantly correlated with hydration capacity and hydration index increased at the end of the storage. The eigenvalues of the first three principal components explained 80% and 75.1% of cumulative variances of mineral composition and cooking traits, respectively. In the biplot analysis, the Ca, Zn, Cu and Mg vectors revealed a high positive correlation with each other. The results of this study clearly revealed that 5 or 10 °C low storage temperature and 300-day storage period were the most suitable to maintain the quality of chickpea seeds. These findings could assist in providing information for the seed industry in maintaining nutritional composition for indication of storability and quality of chickpea seed, which in turn benefit the postharvest decisions for storage, distribution, and marketing.