Tannin Content Research Articles

Nutritional and Phytochemical Profiling of Vicia faba L. var. Minor Seeds: a Multifaceted Exploration of Natural Antioxidants and Functional Food Potential.

This study explores the nutritional and phytochemical profiling of twenty-three genotypes of Vicia faba L. var. minor seeds cultivated in the experimental field of the Arid Lands Institute of Medenine. Our comprehensive analysis encompasses fatty acid composition, sugar content, phytochemical composition, and antioxidant potential, providing a nuanced understanding of the seeds' nutritive quality. The investigation revealed substantial variations among genotypes, showcasing the potential for targeted nutritional enhancement. Quantification of total polyphenols, flavonoids, condensed tannins, and radical scavenging activities revealed average values of 16.46 mg GAE/g DW, 6.27 mg CTE/g DW, 0.47 mg CE/g DW, and 0.146 mM TEAC, respectively. Notably, the seeds exhibited a low tannin content, a desirable trait for animal feed applications. Liquid chromatography-mass spectrometry (LC-MS) was employed for the identification of phenolic compounds, unearthing the prevalence of quinic acid and flavanols, including catechin (+) and epicatechin. Sugar analysis identified the presence of glucose and sucrose, emphasizing the seeds' unique carbohydrate composition. Gas chromatography elucidated the fatty acid profile, spotlighting prominent components such as palmitic acid (13.87%), stearic acid (3.37%), oleic acid (27.66%), linoleic acid (45.83%), and linolenic acid (3.53%). The findings underscore the seeds' nutritive significance, positioning them as rich sources of natural antioxidants, fatty acids, and phenolic compounds. Moreover, the extracts' favorable tannin content positions them as potential candidates for functional food applications, showcasing their promise as sources of bioactive molecules with diverse applications.

Bee bread from Anatolia: its chemical composition, phenolic and aromatic profiles, and antioxidant properties

This study investigated the botanical origin, chemical composition, phenolic and volatile aromatic profiles, and antioxidant activities of 11 bee bread samples from different regions of Anatolia, Turkey. The bee bread samples contained high amounts of proteins (19.61 g/100 g) and lipids (6.43 g/100 g). The bee breads were determined to have a rich mineral content. The antioxidant potential of the bee breads was predicted using total phenolic content (TPC), total flavonoid content (TFC), total condensed tannin (TCT) content, 2,2-diphenyl-1-picrylhydrazyl (DPPH), and ferric reducing antioxidant power (FRAP) assays. The TPC of the bee breads ranged between 2.041 ± 0.170 and 3.224 ± 0.006 mg GAE/g, while the TFC ranged from 0.323 ± 0.004 to 1.903 ± 0.017 mg QE/g. The FRAP assay showed antioxidant activity ranging from 17.778 ± 0.207 to 49.752 ± 0.856 µmol FeSO4.7H2O/g, and the DPPH values were between 1.054 ± 0.009 and 4.366 ± 0.014 SC50 mg/mL. Using 25 standards, RP-HPLC-PDA quantified the composition of the phenolic compounds, attributed to their antioxidant activity. The highest concentrations were detected for t-cinnamic acid, rutin, and p-coumaric acid. One hundred nineteen volatile aromatic compounds were determined in the bee breads by solid-phase microextraction coupled with gas chromatography and mass spectrometry (SPME-GC-MS). The obtained values suggest that bee breads could serve as a potential source of nutrients and bioactive compounds for value-added food supplements and functional foods.

Effect of processing methods on the phytochemical content of melon seeds (Cucumis melo L.)

This study aimed to investigate and evaluate the effect of processing (soaking, boiling, and roasting) on the phytochemical content of melon seeds. Two varieties of melon seeds (Galia and Cantaloupe) were processed by three processing methods including soaking, boiling, and roasting, and analysed in terms of their proximate composition, mineral content, anti-nutritional compounds, as well as fatty acid and amino acid contents. Soaking and boiling reduced the tannins content by 13 % - 20 %, 10 % - 26 %, respectively. Boiling had a positive effect on the extractability of lipid, while it resulted in a slight decrease in protein content (by approximately 6 %) and a significant potassium loss (up to 36 % decrease; p < 0.05). Roasting enhanced mineral content (especially in zinc and iron), but increased tannins by 40 % - 114 % and phytic acid contents by 3 % - 5 %. Of the three processing methods, roasting was most effective in remaining the nutritional value of melon seeds, and boiling was most effective in reducing tannins content. Overall, this study could guide the development of appropriate melon seed processing method to retain high nutritional value.

Improvement of the photo-Fenton performance at near neutral pH by the addition of tannic acid from tea leaves waste as a complexing agent in the Pb(II) photo-oxidation

&lt;p&gt;IIntroducing tannic acid from tea leaves waste as a complexing agent of Fe(III) into photo-Fenton process to prevent Fe(OH)3 precipitation at pH 7, and further to increase photo-Fenton activity in the near neutral pH for Pb(II) photo-oxidation is systematically addressed. The photo-Fenton process for Pb(II) photo-oxidation involving Fe2+ and H2O2 solutions as well as UV light was conducted by batch technique, both in the absence and present of tannic acid. Furthermore, the optimization of tannic acid concentration, solution pH, and reaction time were also conducted. The research results assign that the addition of tannic acid in the photo-Fenton process for photo-oxidation of Pb(II) is able to considerably enhance the effectiveness at pH 6-8 (near neutral pH). The activity of the tannic acid from tea leaves waste is comparable to the that of the commercial tannic acid. The best condition of Pb(II) photo-oxidation having 10 mg.L-1 in 50 mL of the solution can be reached by using Fe2+ as high 10 mmol.L-1, H2O2 100 mmol.L-1, with the addition of tannic acid as much as 30 mg.L-1 at pH 7 and 60 min of the time that gave about 85% of the photo-oxidation effectiveness. It is also indicated that the Pb(II) photo-oxidation has resulted in the harmless PbO2 solid . Hence, it is obviously assigned that the priceless tea waste could significantly contribute in the improvement of the photo-Fenton performance to prevent environmental pollution.&lt;/p&gt;

Comprehensive chemical profiling with UHPLC-MS, in-vitro, in-silico, and in-vivo antidiabetic potential of Typha domingensis Pers; A novel source of bioactive compounds

Aim of studyTypha is one of the valuable plant genera in folklore use in diabetes, and it can be a good source of bioactive chemicals. The current project was planned to investigate the pharmaceutical potential of n-butanol fraction of Typha domingensis Pers. (TDBF), a less explored medicinal plant. Materials and methodsThe phytochemical composition of the TDBF was assessed through a comprehensive analysis, encompassing the quantification of total bioactive contents (including total tannins and HPLC-PDA quantification) and a thorough exploration of secondary metabolites through scanning with UHPLC-MS. The pharmacological assessment included the determination of antioxidant activity (Total Antioxidant Capacity and Metal Chelating Assay), hemolytic potential, in-vitro antidiabetic effects (α-glucosidase and α-amylase inhibition, and antiglycation activity), as well as in-vivo antidiabetic activities. Molecular docking and ADMET studies were also performed for UHPLC-MS identified compounds. ResultsThe TDBF showed 134.76 ± 8.23 mg TAE/g total tannin contents. With HPLC-PDA, p-Hydroxy benzoic acid and p-Coumaric acid were quantified. During UHPLC-MS scanning, a total of five bioactive metabolites were identified in the negative mode, while 54 were detected in the positive mode. The in-vivo assessment of antidiabetic activity revealed a notable reduction in blood glucose levels in diabetic rats following treatment with the extract, demonstrating its efficacy compared to the control groups. Furthermore, the extract exhibited a positive impact on renal and liver function, evidenced by lowered levels of serum urea, ALT, ALP, creatinine, and a decrease in serum cholesterol levels. ConclusionThe results of this study showed that Typha domingensis Pers. possesses a variety of bioactive compounds and demonstrates notable potential in regulating diabetes. The study recommends further investigation into isolating these bioactive phytochemicals for their potential therapeutic applications across various diseases.

Submerged cultivation and phytochemical analysis of medicinal mushrooms (Trametes sp.).

Mushrooms are widely available around the world and have various nutritional as well as therapeutic values. Many Asian cultures believe that medicinal mushrooms can prolong life and improve vitality. This study aims to characterize the phytochemical and polysaccharide content, mainly β-glucan content, of mycelial biomass and fruiting bodies collected from the Himalayan region, particularly Uttarakhand. Through molecular analysis of the LSU F/R-rDNA fragment sequence and phylogenetic analysis, the strain was identified as Trametes sp. We performed screening of phytochemicals and polysaccharides in mushroom and biomass extracts using high-performance liquid chromatography (HPLC) and a PC-based UV-Vis spectrophotometer. The macrofungal biomass was found to be high in saponin, anthraquinone, total phenolic, flavonoid, and β-glucan content. In biomass extract, we observed a high level of saponin (70.6µg/mL), anthraquinone (14.5µg/mL), total phenolic (12.45 µg/mL), and flavonoid (9.500 µg/mL) content. Furthermore, we examined the contents of alkaloids, tannins, terpenoids, and sterols in the biomass and mushroom extracts; the concentration of these compounds in the ethanol extract tested was minimal. We also looked for antioxidant activity, which is determined in terms of the IC50 value. Trametes sp. mushroom extract exhibits higher DPPH radical scavenging activity (62.9% at 0.5 mg/mL) than biomass extract (59.19% at 0.5 mg/mL). We also analyzed β-glucan in Trametes sp. from both mushroom and biomass extracts. The biomass extract showed a higher β-glucan content of 1.713 mg/mL than the mushroom extract, which is 1.671 mg/mL. Furthermore, β-glucan analysis was confirmed by the Megazyme β-glucan assay kit from both biomass and mushroom extract of Trametes sp. β-glucans have a promising future in cancer treatment as adjuncts to conventional medicines. Producing pure β-glucans for the market is challenging because 90-95% of β glucan sold nowadays is thought to be manipulated or counterfeit. The present study supports the recommendation of Trametes sp. as rich in β-glucan, protein, phytochemicals, and antioxidant activities that help individuals with cancer, diabetes, obesity, etc.

Effect of fermentation on nutrient composition, antinutrients, and mineral bioaccessibility of finger millet based Injera: A traditional Ethiopian food

Finger millet, like other cereals, contains high amounts of antinutrients that bind minerals, making them unavailable for absorption. This study explores the effect of traditional fermentation on nutritional, antinutritional, and subsequent mineral bioaccessibility (specifically iron, zinc, and calcium) of finger millet based Injera. Samples of fermented dough and Injera prepared from light brown and white finger millet varieties were analyzed for nutritional composition, antinutritional content, and mineral bioaccessibility following standard procedures. With some exceptions, the proximate composition of fermented dough was significantly affected by fermentation time. Compared to unfermented flour, the phytate and condensed tannin content significantly (p < 0.05) decreased for fermented dough and Injera samples. A strong decline in phytate and condensed tannin content was observed in white finger millet Injera as fermentation time increased, compared to light brown finger millet based Injera. The mineral bioaccessibility of Injera prepared from finger millet and maize composite flour increased with fermentation time, leading to a significant increase in bioaccessible iron, zinc, and calcium, ranging from 15.4–40.0 %, 26.8–50.8 %, and 60.9–88.5 %, respectively. The results suggest that traditional fermentation can be an effective method to reduce phytate and condensed tannin content, simultaneously increasing the bioaccessibility of minerals in the preparation of finger millet based Injera.

Potential of Avocado Seed Extract (Pasea Americana) As A Corrosion Inhibitor Against Surface Roughness OF CUNITI Orthodontic WIRE

The surface roughness of orthodontic archwires is an essential factor that deter- mines the effectiveness of arch-guided tooth movement. CuNiTi-based wires are widely used in orthodontic treatment, but the oral environment can trigger corrosion of CuNiTi orthodontic wires. The tannin content in avocado seed extract can be used as a corrosion inhibitor through two working mechanisms, namely, forming a passive layer and an adsorption process. The aim of this research is to examine the effect of avocado seed extract as a corrosion inhibitor on the surface roughness of orthodontic CuNiTi wire. The as- retacngular 17 x 25 inch CuNiTi wire were taken in 4 group (1 control group soaked in artificial saliva and 3 treatment groups soaked in avocado seed extract ). Samples were immersed in avocado seed extract with concentrations of 1,5 g/L, 2 g/L and 2,5g/L for 7 days. For surface roughness was test Surface Roughness Average analysis. One way ANOVA test showed that there was a significant difference between the control group and all treatment groups in the surface roughness test with a value of p = 0.000. Post Hoc LSD test showed that there were no significant differences between treatment group 2 and treatment group 3 with a p value = 0.122. Providing avocado seed extract with tannin content at concentrations of 1.5 g/L and 2 g/L can reduce surface roughness on CuNiTi wire due to the corrosion process.

Patterns of acorn selection in Peromyscus mice and possible implications in a changing climate

Abstract Rodents play a key role in forest regeneration by dispersing seeds and interspecific differences in seed preferences could have important consequences for forest growth. The White-footed Mouse (Peromyscus leucopus) and Deer Mouse (Peromyscus maniculatus gracilis) are 2 closely related species that can exploit Red Oak (Quercus rubra) acorns but may display different preference levels due to the high tannin concentration present in these acorns. Here we investigated how White-footed Mice and Deer Mice differ in their ability to exploit Red Oak acorns. We conducted a cafeteria-style experiment where we offered mice (n = 61) acorns of Red Oak and Bur Oak (Q. macrocarpa; control seed with lower tannin levels) and video-recorded their preference and the acorn fate (consumed or cached). Using mixed-effects models, we found that both mouse species selected and consumed Bur Oak acorns at a high rate; however, White-footed Mice were 6.67 times more likely to select and consume Red Oak acorns than Deer Mice. Furthermore, White-footed Mice tended to cache Red Oak acorns near the surface where there is a higher chance of germination, while they usually consumed Bur Oak acorns. Our results suggest that Red Oaks have a better strategy for avoiding predation than Bur Oaks (i.e., high tannin levels leading to caching), and the strong interaction between the White-footed Mouse and Red Oak might be an important mechanism behind the current range expansion of both species in response to climate change.

The occurring of astringency during persimmon pulp drying and its correlation with tannin derivatives

Drying persimmon pulp causes an increase in astringency, which is a great concern for persimmon manufacturers. This research investigates the increment in astringency observed during three drying technologies, freeze, vacuum and hot air drying, respectively, and proposes two mitigation pretreatments. The phenols in persimmon samples were correlated with their astringent level measured by tannin content, mean degree of polymerization (mDP) and degree of galloylation (DG). The astringency of fresh persimmon pulp increased four times after freeze drying, which is the least compared to hot air and vacuum drying. However, pH adjustment and pectinase hydrolysis can effectively mitigate the astringent taste. The best pre-treatment was pectinase hydrolysis since it decreased the mDP to 4.7 and DG to 13 %, similar to the level of fresh pulp. The acidic pH treatment (pH=2) can also significantly decrease the astringent level, however, the taste perception also changed dramatically. An HPLC-MS-DAD analysis has identified and quantified the phenol profile of dried persimmon, and the concentration of small molecular weight phenols was negatively correlated to the tannin content, thus astringent level. A further multivariate analysis including tannin concentration, phenols quantification and taste simulation by e-tongue confirmed that pectinase pretreatment has the least increment in astringency and similar taste perception.

Oxidative Evolution of Different Model Rosé Wines Affected by Distinct Anthocyanin and Tannin Contents

The quality of rosé wines significantly depends on their phenolic composition, particularly tannins, anthocyanins, and their derivatives, which determine the perceived color of these products and their color evolution throughout the storage and shelf-life periods. This study investigated the impact of phenolic content on the oxidation and color evolution of five different model rosé wines obtained by blending a fixed amount of grape tannins with varying concentrations of oenocyanin to modulate their respective ratio and color intensity. The solutions were monitored for color and pigment changes promoted by oxidation in a Fenton-like environment. The findings revealed a potential correlation between the initial phenolic concentration and the different degrees of oxidation within each solution, resulting in significant variations in CIELAB data. Overall, all solutions exhibited a substantial decrease in redness, with losses ranging from 23% in the darkest solution to 43% in the lightest one compared to their initial levels. Additionally, their color profiles shifted toward yellow hues, up to triple the original value, indicating the degradation of the pigments responsible for the characteristic rosé color. Greater amounts of anthocyanins preserved higher Fe(II) concentrations over time, suggesting the antioxidant role of these compounds. The whole dataset also permitted the evaluation of the different oxidation susceptibilities of individual anthocyanins, among which derived pigments, such as vitisins, proved to be notably more stable than native pigments, particularly delphinidin and petunidin.

Synthesis of Polymer Brushes on Tannic Acid-Coated Copper Particles and Surface Co-Assembly.

The synthesis of polymer brushes on inorganic particles is an effective approach to surface modification. The polymer brushes on the surface endow the substrates with new surface properties. However, the lack of functional groups and the difficulty of surface modification have made it difficult to develop an effective method for the synthesis of polymer brushes on metal surfaces. Herein, a simple and versatile strategy for synthesizing polymer brushes on copper particles is reported. Tannic acid (TA) molecules are adsorbed onto the surfaces of copper particles, forming TA coatings. Quaternized poly(2-(dimethylamino)ethyl methacrylate)-block-polystyrene (qPDMAEMA-b-PS) block copolymer (BCP) chains are grafted on the TA coatings through hydrogen bonding and electrostatic interaction, and PS brushes are grafted on the copper particles. The effects of TA concentration on the adsorption of TA and PS brush synthesis are discussed. The PS brushes are able to form surface nanostructures on the copper particles through co-assembly with PDMAEMA-b-PS BCP chains. The effect of BCP concentration on the surface nanostructures is investigated. It is reasonable to expect that polymer brushes and surface nanostructures can be synthesized on different metal surfaces by using the TA-coating approach reported in this paper.

Quality Studies on Cynometra iripa Leaf and Bark as Herbal Medicines.

Cynometra iripa Kostel. is a Fabaceae species of mangrove used in traditional Ayurvedic medicine for treating inflammatory conditions. The present study aims to establish monographic botanical and chemical quality criteria for C. iripa leaf and bark as herbal substances and to evaluate their in vitro antioxidant potential. Macroscopic and microscopic qualitative and quantitative analyses, chemical LC-UV/DAD-ESI/MS profiling, and the quantification of key chemical classes were performed. Antioxidant activity was evaluated by DPPH and FRAP assays. Macroscopically, the leaf is asymmetrical with an emarginated apex and cuneate base. Microscopically, it shows features such as two-layered adaxial palisade parenchyma, vascular bundles surrounded by 3-6 layers of sclerenchyma, prismatic calcium oxalate crystals (5.89 ± 1.32 μm) along the fibers, paracytic stomata only on the abaxial epidermis (stomatal index-20.15), and non-glandular trichomes only on petiolules. The microscopic features of the bark include a broad cortex with large lignified sclereids, prismatic calcium oxalate crystals (8.24 ± 1.57 μm), and secondary phloem with distinct 2-5 seriated medullary rays without crystals. Chemical profile analysis revealed that phenolic derivatives, mainly condensed tannins and flavonoids, are the main classes identified. A total of 22 marker compounds were tentatively identified in both plant parts. The major compounds identified in the leaf were quercetin-3-O-glucoside and taxifolin pentoside and in the bark were B-type dimeric proanthocyanidins and taxifolin 3-O-rhamnoside. The total phenolics content was higher in the leaf (1521 ± 4.71 mg GAE/g dry weight), while the total flavonoids and condensed tannins content were higher in the bark (82 ± 0.58 mg CE/g and 1021 ± 5.51 mg CCE/g dry weight, respectively). A total of 70% of the hydroethanolic extracts of leaf and bark showed higher antioxidant activity than the ascorbic acid and concentration-dependent scavenging activity in the DPPH assay (IC50 23.95 ± 0.93 and 23.63 ± 1.37 µg/mL, respectively). A positive and statistically significant (p < 0.05) correlation between the phenol content and antioxidant activity was found. The results obtained will provide important clues for the quality control criteria of C. iripa leaf and bark, as well as for the knowledge of their pharmacological potential as possible anti-inflammatory agents with antioxidant activity.

A comparative study on enhanced anti-inflammatory activity of Cannabis root extract prepared by combined processing process

Objectives: Cannabis root is a medicinal plant that has been used in traditional medicine around the world. However, in previous studies using simple extracts, the biological activity was not relatively prominent compared to other herbal medicines. The aim of the present study is to confirm the enhancement of anti-inflammatory activity and bioactive compound of Cannabis root extract prepared by combined processing process.Methods: A series of processes including repeated steam and dry, fermentation, hydrothermal extraction and ethanol extraction was applied to Cannabis root. The antioxidant content of cannabis root extracts obtained through a combined processing process was investigated by analyzing the total phenolic, tannin, and flavonoid contents. Anti-inflammatory effects were tested in LPS-treated RAW264.7 cells. The anti-inflammatory mechanism was examined by western blot. Finally, the component profile of Cannabis root extract was analyzed using High Performance Liquid Chromatography (HPLC) and Thin layer chromatography (TLC).Results: The cannabis root extract prepared by complex processing process had higher antioxidant and anti-inflammatory effects than simple extract. Total phenolic and tannin contents were significantly increased, and DPPH free radical inhibition activity was strengthened by combined processing process. Increased NO production and iNOS expression in LPS-treated RAW264.7 cells were decreased in a concentration-dependent manner upon extract treatment by complex processing process. Additionally, the Stigmasterol content of Cannabis root extract was increased through a complex processing process.Conclusions: Further research is needed on the mechanisms and substances that exhibit the anti-inflammatory effects of Cannabis roots extract prepared by complex processing process.

Nutrient content, phytochemical profile and anti-methanogen potential of Chaya (Cnidoscolus aconitifolius) leaf extracts

Abstract Chaya leaves (Cnidoscolus aconitifolius) contain many nutrients and phytochemicals expected to reduce ruminants’ methane emissions. This study aims to determine the nutritional quality, phytochemical content and potential inhibitory power of Chaya leaf extract against the growth of rumen fluid methanogen bacteria. The methods used to determine nutrient content were proximate and fibre analysis. The phytochemical content tested were total phenols, tannins and flavonoids. Anti-methanogen test through inhibitory power using liquid culture selective media for methanogens. The results showed that Chaya leaves are a source of fibre feed, which also contains high crude protein (23 - 29%). The highest total phenol and tannin content in ethanol extract of Chaya leaves is 8.62 mg/g and 31.34 ppm, respectively. In contrast, ethyl acetate extract’s highest total flavonoid content is 13.96 mg/g. The highest potential inhibitory power against methanogen bacteria was shown by ethanol extract (50 mg/mL), causing inhibition of 44.56%. This study concludes that Chaya leaves have the potential to be used as ruminant animal feed and as a suppressor of methanogen bacteria, and further tests are recommended for methane gas production in vitro.

Phytochemical analysis, antioxidant, acetylcholinesterase, and α-amylase inhibitors from extract.

To investigate the effects of Hippeastrum hybridum (HH) as a free radical scavenger, and an inhibitor of the two enzymes i-e Alpha-amylase (α-amylase) and acetylcholinesterase (AChE). In this study, HH plant was preliminary analyzed for phytochemical screening and then tested for its antioxidant, anti-α-amylase, and anti-AChE efficiency via standard procedures. Phytochemical analysis shows the existence of different compounds; while Coumarins and quinones were absent. The total phenolic, flavonoid, and tannins content were found to be (78.52 ± 0.69) mg GAE/g, (2.01 ± 0.04) mg RUE/g, and (58.12 ± 0.23) mg TAE/g of plant extract respectively. 28.02% ± 0.02% alkaloid and 2.02% ± 0.05% saponins were present in the HH extract. The HH extract showed the anti-oxidant property with IC50 (50% inhibition) of (151.01 ± 0.13) (HH), (79.01 ± 0.04) (Ascorbic acid) for ferric reducing, (91.48 ± 0.13) (HH), (48.02 ± 0.11) (Ascorbic acid) against Ammonium molybdenum, (156.02 ± 0.31) (HH), (52.38 ± 0.21) (Ascorbic acid) against DPPH, 136.01 ± 0.21 (HH), 52.02± 0.31 (Ascorbic acid) against H2O2, and 154.12 ± 0.03 (HH), (40.05 ± 0.15) (Ascorbic acid) μg/mL against ABTS respectively. Statistical analysis indicated that HH caused a competitive type of inhibition of α-amylase (Vmax remained constant and Km increases from 10.65 to 84.37%) while Glucophage caused the un-competitive type of inhibition i-e both Km and Vmax decreased from 40.49 to 69.15% and 38.86 to 69.61% respectively. The Ki, (inhibition constant); KI, (dissociation constant), Km, (Michaelis-Menten constant), and IC50 were found to be 62, 364, 68.1, and 38.08 ± 0.22 for HH and 12, 101.05, 195, 34.01 ± 0.21 for Glucophage. Similarly, HH causes an anon-competitive type of inhibition of AChE i-e Km remains constant while Vmax decreases from 60.5% to 74.1%. The calculated Ki, KI, Km, and IC50 were found to be 32, 36.2, 0.05, and 18.117 ± 0.018. From the current results, it is concluded that HH extract contains bioactive compounds, and could be a good alternative to controlling oxidants, Alzheimer's and Type-II diabetic diseases.

Antiparasitic activity of the steroid-rich extract of Schima wallichii against poultry cestode.

Schima wallichii Korth., commonly known as the needlewood tree (family Theaceae) has therapeutic uses in traditional Mizo medicine for human helminthiasis and serves as a balm against ectoparasites in animals. Although the medicinal properties have been studied experimentally, its use as a traditional anthelmintic remains unexplored. This study aimed to analyze the chemical components and antiparasitic activity of S. wallichii. The chemical analysis of S. wallichi bark extracts was conducted focusing on the secondary metabolites using petroleum ether, chloroform, and methanol. Gas chromatography-mass spectrometry (GC-MS) was used to identify the specific compounds. An anthelmintic susceptibility test was carried out against Raillietina tetragona, intestinal cestode parasite of fowl. The methanol extract yielded the highest concentrations of alkaloids, carbohydrates, glycosides, sterols, saponins, and tannins among all the extracts. Sterols were the most abundant compounds in all extracts, with flavonoids being absent. Secondary metabolites were largely absent in the petroleum ether and chloroform extracts. The GC-MS data identified cholest-22-ene-21-ol as the major steroid component. The cestode parasite was inhibited in a concentration-dependent manner by the plant extract. The plant extract's anthelmintic activity was evident through observable damage to the parasite's outer structure. Phytosterols in S. wallichii bark are responsible for its anthelmintic properties. The mechanism and pharmaceutical properties of the anthelmintic molecule require further exploration.

Biochemical Characterization of Temi Tea from Sikkim

Tea is the most popular non-alcoholic beverage in the world well known for its refreshing and stimulative properties. Temi tea is a top-notch organic tea brand being grown in the sole tea estate in the mountainous state of Sikkim which has high demand in the international market and has not been studied scientifically so far. Therefore, the present study was conducted to assess and compare the total polyphenol content, total flavonoid content, total tannin content and antioxidant activity in the processed Temi tea samples collected across different season (flush) which is expressed on dry weight basis. Total polyphenols, flavonoid, tannin and antioxidant activity were studied spectrophotometrically. Results of the analysis revealed that the highest total polyphenol content, highest flavonoid content and highest antioxidant activity was found in T1 (Green tea sample of Spring flush) while the highest total tannin content was found in (T2) Black tea (Spring flush).

Intensification of bio-actives extraction from pomegranate peel via microwave irradiation: Effect of factors, optimization, kinetics, and bioactive profiling

Pomegranate (Punica granatum L.) peel is an appealing agri-food byproduct due to its high content of health-beneficial phytochemicals. However, the extraction processes may alter their bioactivity. A microwave irradiation treatment was applied to enhance the extraction efficiency. Extraction time, microwave power, and temperature were examined and optimized numerically using polynomial model and genetic algorithm. Time and temperature were the most influential factors in intensifying bioactives extraction. The optimal variables were 620 W microwave power at 74 °C for 18 min (RSM), and 685 W power at 75 °C for 24 min (ANN-GA). The obtained yields of total polyphenols, flavonoids, punicalagin, ellagic acid, and total hydrolyzable tannins contents were 165.53 mg GAE/g, 40.78 mg QE/g, 91.05 mg/g, 4.28 mg/g, and 130.82 mg TAE/g of pomegranate peel, respectively. The extract showed significant antioxidant capacities, with 65.74 % DPPH inhibition and 71.26 % ABTS inhibition. Several kinetic models were studied to define the extraction kinetics, with Peleg's model being the best fitting with the highest R2 (0.963–0.987) and lowest RMSE (0.95–5.08). LCMS analysis confirms the presence of 15 hydrolyzable tannins, with punicalagin and ellagic acid being the most abundant. These findings demonstrated the significant potential of microwave irradiation for extracting bioactives from fruit byproducts.

Changes in the Physicochemical and Bioactive Properties of Yerba Mate Depending on the Brewing Conditions.

Yerba Mate drink made from dried and crushed leaves and twigs of Paraguayan holly (Ilex paraguariensis A. St.-Hil.), which is a valuable source of bioactive substances, in particular antioxidants. The available literature lacks data on changes in the content and profile of bioactive compounds such as tannins, caffeine, the phenolic acid profile of flavonoids and carotenoids, as well as total polyphenol content and antioxidant activity in Yerba Mate infusions depending on different brewing conditions, and how different brewing conditions affect the physicochemical properties of these infusions. Therefore, this study evaluated the physicochemical properties of dried and Yerba Mate infusions prepared via single and double brewing processes at 70 °C and 100 °C. The organoleptic evaluation, as well as the instrumental color measurement, showed significant changes in the total color difference (ΔE) and the L*a*b* chromatic coordinates of dried Yerba Mate samples and their infusions. Moreover, the research showed higher contents of tannins (mean 1.36 ± 0.14 g/100 g d.m.), caffeine (mean 17.79 ± 3.49 mg/g d.m.), carotenoids (mean 12.90 ± 0.44 μg/g d.m.), phenolic acids (mean 69.97 ± 7.10 mg/g d.m.), flavonoids (mean 5.47 ± 1.78 mg/g d.m.), total polyphenols (mean 55.26 ± 8.51 mg GAE/g d.m.), and antioxidant activity (mean 2031.98 ± 146.47 μM TEAC/g d.m.) in single-brewed Yerba Mate infusions compared to double-brewed (0.77 ± 0.12 g/100 g d.m., 14.28 ± 5.80 mg/g d.m., 12.67 ± 0.62 μg/g d.m., 57.75 ± 8.73 mg/g d.m., 3.64 ± 0.76 mg/g d.m., 33.44 ± 6.48 mg GAE/g d.m. and 1683.09 ± 155.34 μM TEAC/g d.m., respectively). In addition, infusions prepared at a lower temperature (70 °C) were characterized by a higher content of total polyphenols and higher antioxidant activity, in contrast to the tannin and carotenoid contents, the levels of which were higher at 100 °C than at 70 °C. Considering the high amount of bioactive ingredients, in particular antioxidants, and a wide range of health benefits, it is worth including Yerba Mate in the daily diet.