Content Of Bioactive Components Research Articles

Bioresorbable composites based on magnesium and hydroxyapatite for use in bone tissue engineering: Focus on controlling and minimizing corrosion activity

A biodegradable matrix with a significant content of bioactive components can be applied for bone tissue replacement, including load-bearing applications in orthopedic surgery. The study outlines the optimized procedure for the production of bioresorbable magnesium-hydroxyapatite (Mg-HA) composites and their corrosion resistance properties. Composites were meticulously crafted by combining pure magnesium with microwave-synthesized hydroxyapatite nanopowder. Sintering occurred via spark plasma sintering technology (SPS). To align the degradation time of the resulting composites with bone remodeling, the corrosion resistance of SPS materials was enhanced through the application of plasma electrolytic oxidation (PEO) and polycaprolactone (PCL) spin-coating methods. The protective properties, morphology dynamics, and composition due to surface treatment and corrosion propagation were investigated using Electrochemical Impedance Spectroscopy (EIS), Potentiodynamic Polarization (PDP), hydrogen evolution tests, Scanning Electron Microscopy (SEM), Energy-dispersive X-ray (EDX) as well as X-ray diffraction (XRD) analysis. Analytics of the physicochemical properties data of the formed coatings indicate a significant improvement in protective characteristics and deceleration of the corrosive degradation of the samples. The application of polycaprolactone to the PEO coating leads to a decrease in the corrosion current compared to uncoated magnesium composites by more than three orders of magnitude: from 1 10−5 to 2 10−9 A cm−2. During long-term exposure of samples to 0.9 % NaCl solution, it was found that coating reduced the rate of corrosion degradation of samples from 1.5 to 80 times compared to an unprotected Mg-HA composite and sintered magnesium. Mg-HA composites treated with PEO exhibit potential application as bioactive and biodegradable materials for orthopedic implants and fixation devices.

Assessing a "Least-Concern" Red List Tree Species from Madagascar Used in Traditional Medicine: Morella spathulata (Myricaceae) Phyto-Compounds and Anti-Inflammatory Properties.

Morella spathulata (Myricaceae family) is a common plant from Madagascar and is present on the IUCN Red List of threatened species classified at the 'least concern' level, used by the local population to treat numerous illnesses and pain. Despite its frequent use, comprehensive phytochemical and pharmacological research on the species is limited. This study evaluated the antioxidant, analgesic, and anti-inflammatory properties, as well as the toxicity of methanol extracts from the leaves (MS_L) and bark (MS_B) of M. spathulata. The research involved the analysis of nutritional traits such as sugars, organic acids, vitamin C, polyphenolic content (TPC) and the main phytochemicals by HPLC analysis. Antioxidant capacity was assessed through DPPH and FRAP assays. Analgesic and anti-inflammatory activities were evaluated using acetic acid-induced writhing and carrageenan-induced paw oedema tests in mice. The results showed a high content of phenolic and bioactive components in the leaf and bark extracts, associated with antioxidant, analgesic and anti-inflammatory properties. The interaction of key compounds such as ferulic acid and ellagic acid with proteins involved in pH regulation and immune modulation provides clues to the mechanisms underlying the therapeutic effects. However, conservation efforts are crucial due to habitat loss and illegal logging, and further studies are needed to fully explore the plant's therapeutic potential.

High-Temperature Short-Time and Ultra-High-Temperature Processing of Juices, Nectars and Beverages: Influences on Enzyme, Microbial Inactivation and Retention of Bioactive Compounds

HTST (high-temperature short-time) pasteurization and UHT (ultra-high-temperature) sterilization are techniques commonly used in the dairy industry. Although the use of these methods in fruit and vegetable processing is also well known, the multitude of diverse food matrices determines the need to test and adjust process parameters in order to obtain the best quality of the final product. HTST and UHT are methods that provide effective inactivation of microorganisms and enzymes. Despite the fact that UHT and HTST are thermal processes that cause degradation of bioactive ingredients or color change, in many cases, these two methods are superior to traditional pasteurization, which uses significantly longer exposures to high temperatures. Therefore, this article aims to review the effect of HTST and UHT processing on the quality of juices, nectars and beverages, taking into consideration the quality characteristics, like the presence of microorganisms, pH, titratable acidity, total soluble solids, turbidity, color parameters, contents of bioactive components, antioxidant activity, enzymatic activity and volatile compounds. The impacts of HTST and UHT methods on various food products are discussed, including the food matrix, preservation parameters and the mechanism of interaction. The ability to modify the processing parameters can allow for the selection of adequate preservation parameters for individual products and better results than other unconventional methods, such as HPP (high-pressure processing) or PEF (pulsed electric field). Based on the cited literature, it can be concluded that pH, titratable acidity and TSS most often experience slight changes. As for the other parameters considered, it is extremely important to choose the right temperature and duration for a specific food matrix.

Combination of fermentation and enzymolysis enhances bioactive components and function of de-oiled rice bran.

De-oiled rice bran (DORB), a substantial yet underutilized byproduct of rice processing, boasts a rich composition of active ingredients but suffers from limited application. Previous studies have indicated that enzymatic or fermentation treatments enhanced these active components. In this study, lactobacilli and complex enzymes were employed to co-treat DORB, involving the determination of the changes in active components and functionalities of DORB extract (DORBE) before and after this treatment. Following fermentation-enzymolysis, the total phenol and total flavonoid contents in DORBE were significantly increased by 43.59% and 55.10%, reaching 19.66 and 34.34 g kg-1, respectively. Antioxidant tests in vitro demonstrated that the co-treatment enhanced the scavenging activities of DPPH, hydroxyl and ABTS radicals. Porcine intestinal epithelial cell experiments revealed that, compared to DORBE, the fermentation and enzymolysis DORBE (FDORBE) exhibited significantly improved cell viability and catalase activity as well as scavenging capacity for reactive oxygen species and malondialdehyde after induction by H2O2. Furthermore, FDORBE restored the decreased mRNA expression levels of Nrf2, HO-1 and NQO1 in the nuclear factor erythroid 2-related factor 2 (Nrf2) pathway stimulated by H2O2. Fermentation-enzymolysis co-treatment increases the contents of bioactive components of DORBE and enhances its antioxidant capacity, leading to a better protection against intestinal disorders induced by oxidative stress, suggesting that this co-treatment is a rational and effective strategy to increase the value of grains and promotes the use of DORB as a functional feed in animal production. © 2024 Society of Chemical Industry.

Evaluation of the qualitative properties of the oil extracted from the mixture of Helianthus annuus and Nigella sativa seeds during heating

The oil obtained from black cumin (Nigella sativa) seeds has many health-effective properties, which is used in food applications and in traditional medicine. One practical method to extract its oil is mixing with other seeds such as sunflower (Helianthus anuus) seeds before oil extraction by press. The effectiveness of the cold-press oil obtained from the mixture of black cumin seeds (BS) and sunflower seeds (SF) in different proportions 100:0, 95:5, 90:10, 85:15 and 0:100 (w/w) was studied to evaluate their qualitative properties including peroxide value (PV), acid value, p-anisidine value (AnV), pigments (carotenoid and chlorophyll) content, polyphenols, and profile of fatty acids during heating process (30–150 min at 180 °C). The results revealed that the acid and p-anisidine value of the all samples enhanced with the extension of the heating time, and the peroxide value increased at the beginning of the heating and then decreased with the prolongation of the heating time (p < .05). With the increase of temperature and heating time, the peroxide of sunflower oil increased with a higher slope and speed than that of black seed and blends oil. Changes in the PV and AnV were the fastest in sunflower oil. Blending and heating caused considerable changes in the fatty acid composition of oils, especially myristic, palmitic, and stearic acids. Moreover, the levels of certain unsaturated fatty acids, namely linoleic, oleic, and linolenic acids declined after heating. The carotenoids, chlorophyll and total phenol content decreased gradually during heating treatments. Among extracted oils, SF:BS (15%) had the good potential for stability, with total phenol content of 95.92 (Caffeic acid equivalents/100 g), PV of 2.16 (meq O2/kg), AV of 2.59 (mg KOH/g oil), and AnV of 8.08 after the heating. In conclusion, oil extracted from the mixture of SF and BS can be used as salad and cooking oils with a high content of bioactive components and positive nutritional properties.

Evaluation of the antiglycative and antioxidant activities of matcha tea

Matcha tea is obtained from Camellia sinensis plants grown in the shade and is consumed as a whole powder of the leaves. Matcha is reported to have a high content of bioactive components, such as catechins and quercetin, which underlie some of its biological properties. The study consists of the evaluation of the antiglycative effects and antioxidant potential of extracts derived from Grade 1 and Grade 4 matcha tea supported by the phytochemical analysis of the contained relevant antioxidant compounds. The aqueous extracts from matcha powders were prepared in an ultrasonic bath at 60 and 80 °C. All the extracts showed a significant antiglycative activity. For all the extracts levels of antioxidant compounds as well as antioxidant potential were significantly high. Results obtained suggest the potential of matcha tea as an ingredient for nutraceutical and pharmaceutical applications.

Insight into saffron associated microbiota from different origins and explore the endophytes for enhancement of bioactive compounds

Crocus sativus L. is a perennial crop for its valuable active compounds. Plant-associated microbes impact on the quality and efficacy of medicinal herbs by promoting bioactive components accumulation. However, how microbes influence the accumulation of bioactive components in saffron have not been well studied. Here, the microbiome in C. sativus derived from 3 core production areas were deciphered by 16S rDNA sequencing and the relationship between endophytes and bioactive ingredients were further investigated. The main results are as follows: (1) Both Comamonadaceae and Burkholderiaceae were positively correlated with the content of bioactive components in the stigmas. (2) The synthesis of crocin was positively correlated with Xanthomonadaceae, negatively correlated with Lachnospiraceae and Prevotellaceae. Therefore, further investigation is required to determine whether Xanthomonadaceae plays an unknown function in the synthesis of crocin. These findings provide guidelines for disentangling the function of endophytes in the production of bioactive ingredients and thus for microbe-mediated breeding.

Effect of Plant Density on Growth and Bioactive Compounds in Salvia miltiorrhiza

Danshen (Salvia miltiorrhiza) is an herbaceous plant widely used in the pharmaceutical industry. However, the majority of medicinal plants utilized in the US are imported, posing challenges such as fluctuations in bioactive compound concentrations and insufficient supply to meet demand. Determining the optimal plant density is a key management decision for danshen production. This study aimed to investigate the effects of different plant densities on the growth and bioactive compound content of danshen cultivated in Mississippi. A field experiment was conducted to investigate the effects of different plant densities on individual plant growth, photosynthesis, and the content of bioactive components in danshen in 2020 and 2021. Six plant densities were designed: 30 × 20 cm (between row spacing × within row spacing), 30 × 30 cm, 30 × 40 cm, 45 × 20 cm, 45 × 30 cm, or 45 × 40 cm. A plant density of 45 × 40 cm resulted in danshen plants exhibiting the highest Plant Growth Index (PGI), SPAD, root number, shoot number, shoot fresh and dry weight, maximum root diameter, maximum root length, net photosynthesis, intracellular CO2 concentration, tanshinone I, and cryptotanshinone, regardless of year. Plants spaced at 45 × 30 cm had similar root fresh weight, root dry weight, and tanshinone IIA and salvianolic acid B levels compared with plants grown at the 45 × 40 cm spacing, and both were significantly higher than other densities.

Simultaneous Determination of Four Catechins in Black Tea via NIR Spectroscopy and Feature Wavelength Selection: A Novel Approach.

As a non-destructive, fast, and cost-effective technique, near-infrared (NIR) spectroscopy has been widely used to determine the content of bioactive components in tea. However, due to the similar chemical structures of various catechins in black tea, the NIR spectra of black tea severely overlap in certain bands, causing nonlinear relationships and reducing analytical accuracy. In addition, the number of NIR spectral wavelengths is much larger than that of the modeled samples, and the small-sample learning problem is rather typical. These issues make the use of NIRS to simultaneously determine black tea catechins challenging. To address the above problems, this study innovatively proposed a wavelength selection algorithm based on feature interval combination sensitivity segmentation (FIC-SS). This algorithm extracts wavelengths at both coarse-grained and fine-grained levels, achieving higher accuracy and stability in feature wavelength extraction. On this basis, the study built four simultaneous prediction models for catechins based on extreme learning machines (ELMs), utilizing their powerful nonlinear learning ability and simple model structure to achieve simultaneous and accurate prediction of catechins. The experimental results showed that for the full spectrum, the ELM model has better prediction performance than the partial least squares model for epicatechin (EC), epicatechin gallate (ECG), epigallocatechin (EGC), and epigallocatechin gallate (EGCG). For the feature wavelengths, our proposed FIC-SS-ELM model enjoys higher prediction performance than ELM models based on other wavelength selection algorithms; it can simultaneously and accurately predict the content of EC (Rp2 = 0.91, RMSEP = 0.019), ECG (Rp2 = 0.96, RMSEP = 0.11), EGC (Rp2 = 0.97, RMSEP = 0.15), and EGCG (Rp2 = 0.97, RMSEP = 0.35) in black tea. The results of this study provide a new method for the quantitative determination of the bioactive components of black tea.

Polyphenols vs. Caffeine in Coffee from Franchise Coffee Shops: Which Serving of Coffee Provides the Optimal Amount of This Compounds to the Body.

The scientific literature indicates that there is a limited number of data on the content of bioactive components in coffees consumed "on the go". Therefore, this study examined the polyphenol and caffeine content of different types of coffee from franchise coffee shops, and the caffeine/total polyphenol ratio. The five most popular types of coffee purchased in six franchise coffee shops in Warsaw were analysed. A total of 120 coffee samples were tested. A significant positive (r = 0.7407, p < 0.001) correlation was found between the total polyphenol and caffeine content in all coffee types tested. Per unit volume, espresso coffee had the highest significant (p < 0.005) average total polyphenol and caffeine contents (232.9 ± 63.9 mg/100 mL and 198.6 ± 68.3 mg/100 mL, respectively). After taking into account the coffee's serving size, a serving of Americano provided significantly (p < 0.05) the most total polyphenol (average 223.5 ± 81.5 mg), while the highest caffeine content was provided by a serving of ice latte/latte frappe (average 136 ± 57.0 mg). The most favourable ratio of caffeine to total polyphenols (0.56) was found in a serving of Americano coffee; therefore, it seems that this coffee can be considered optimal in terms of the content of both compounds. These findings demonstrate that the polyphenol and caffeine contents of coffees offered in franchise coffee shops are closely related to the serving size.

Assessment for the influence of processing methods on chemical compositions and pharmacodynamics of Epimedii Folium and revealing the component transformation mechanism

Epimedii Folium is a traditional medicinal plant commonly used in Northeast Asia. The nonuniform drying methods during processing is an important factor leading to the uneven quality of commercial Epimedii Folium, which further results in low resource utilization. Our previous studies have proved that the content of icariin and baohuoside I, the quality control markers in Epimedii Folium, was significantly increased during thermal-processing of Epimedium koreanum Nakai, but the quality and component transformation mechanisms remained unclear. Therefore, in this study, chemical composition analysis, combined with pharmacodynamics were carried out for the first time to comprehensively evaluate the influence of three processing methods, including traditional shade-drying, oven-drying and classical suet stir-frying, on Epimedii Folium, and reveal the component transformation mechanism. A total of 50 components were identified using UHPLC-ESI-Q/TOF-MS, of which 3′′′-carbonyl-2′′-β-L-quinovosyl baohuoside I was identified to be a new prenylflavonoid diglycoside. To clarify the types of components that can convert into icariin and baohuoside I, their content in different elution fractions of E. koreanum aqueous extract before and after baking were compared by HPLC-DAD for the first time. The source of increased icariin and baohuoside I was determined to be prenylflavonoid triglycosides and diglycosides, respectively. In order to explore the component transformation mechanism, the content of 15 main components, including five major prenylflavonoid triglycosides and three diglycosides in shade-drying, oven-drying and suet stir-frying E. koreanum were analyzed using UPLC-PDA. The result was demonstrated for the first time that icariin and baohuoside I were possibly mainly derived from the heat-labile prenylflavonoid glycosides, such as 3′′′-carbonyl-2′′-β-L-quinovosyl icariin and 3′′′-carbonyl-2′′-β-L-quinovosyl baohuoside I, rather than the previously reported common prenylflavonoid glycosides with stable structures. The pharmacodynamic comparison results indicated for the first time that both shade-drying and oven-drying E. koreanum were less potent than suet stir-frying E. koreanum in ameliorating renal function. However, based on the comprehensive evaluation of the content and efficacy in this study, oven-drying was still considered to have advantages over the traditional drying methods such as shade-drying, in elevating drying efficiency, content of bioactive components and the resource utilization rate of Epimedii Folium and worth popularizing.

Antioxidant polypeptides derived from pigeon pea (Cajanus cajan (L) Mill sp.) by enzymatic hydrolysis

Pigeon pea (Cajanus cajan (L) Mill sp.) seeds are rich sources of protein in the legume family and their consumption has been associated with the prevention of noncommunicated diseases, which is attributable to their content of bioactive components. Antioxidant protein hydrolysates were produced from pigeon pea protein isolate (PPI) by enzymatic hydrolysis using pancreatin and flavourzyme. The hydrolysates were analyzed for their physicochemical, molecular weight, amino acid composition, and in vitro antioxidant activities. The molecular weights of polypeptides in the hydrolysates were 8, 20, 25 and 48 kDa, which were determined after pancreatin or flavourzyme hydrolysis of the protein isolate for 4 h. Pancreatin-hydrolyzed pigeon pea protein (PPHP) contained high hydrophobic amino acids, especially isoleucine, leucine and valine, which were related to the high content of aromatic amino acids. The hydrolysates obtained from flavourzyme hydrolysis of pigeon pea proteins (PPHF) presented significantly higher capacities to scavenge ABTS˙+ and reduce Fe3 + better than that of PPI, while the PPI exhibited strong DPPH scavenging (98.4 mg trolox equivalent antioxidant capacity). The results indicated that the partial hydrolysis for PPI provided medium to high molecular weight of peptides. Therefore, PPHF could be a promising source of bioactive peptides and a potential ingredient for the formulation of functional foods against oxidative stress

Effect of the Drying Method and Storage Conditions on the Quality and Content of Selected Bioactive Compounds of Green Legume Vegetables.

This study aimed to determine the effect of the drying method (freeze-drying, air-drying), storage period (12 months), and storage conditions (2-4 °C, 18-22 °C) applied to two legume species: green beans and green peas. The raw and dried materials were determined for selected physical parameters typical of dried vegetables, contents of bioactive components (vitamin C and E, total chlorophyll, total carotenoids, β-carotene, and total polyphenols), antioxidative activity against the DPPH radical, and sensory attributes (overall quality and profiles of color, texture, and palatability). Green beans had a significantly higher content of bioactive components compared to peas. Freeze-drying and cold storage conditions facilitated better retention of these compounds, i.e., by 9-39% and 3-11%, respectively. After 12 months of storage, higher retention of bioactive components, except for total chlorophyll, was determined in peas regardless of the drying method, i.e., by 38-75% in the freeze-dried product and 30-77% in the air-dried product, compared to the raw material.

Exogenous salicylic acid promotes carotenoid accumulation and antioxidant capacity in germinated maize kernels by regulating carotenoid biosynthetic pathway

Salicylic acid (SA), as an endogenous plant growth regulator, plays a crucial role in growth and development of plants. This study investigated the influence of varying concentrations of exogenous SA on the physiological and biochemical properties, antioxidant capacity, carotenoid content, and gene expression levels of germinated maize kernels. The results showed that the highest total phenolic and vitamin C contents were found with 0.10 mmol/L of SA, while the highest soluble protein, free amino acid and proline contents were found with 0.50 mmol/L of SA. The content of lutein and zeaxanthin reached the highest under 0.05 mmol/L of SA treatment, which were 18% and 22% higher than that of the control group, respectively. Meanwhile, the expression of seven key genes involved in carotenoid synthesis exhibited different degrees of up-regulation or down-regulation, which may be the reason for promoting carotenoid enrichment in germinated maize kernels. In addition, the antioxidant enzyme activities and antioxidant capacity in germinated maize kernels reached the highest value under the 0.1 mmol/L of SA treatment. Moreover, the correlation analysis results showed the transcription levels of some carotenogenic genes were significantly correlated with carotenoid content or antioxidant capacity. In summary, exogenous SA increased the content of bioactive components, especially carotenoids, and enhanced the antioxidant activity of germinated maize. Therefore, exogenous SA treatment may be used as an efficient germination method to improve the quality of germinated maize.

The Glycyrrhiza glabra L. crude extract alleviates lipid accumulation in NAFLD by activating Nrf2 and promoting autophagy

Glycyrrhiza glabra L. is a common heritage herbal medicine rich in antioxidant compounds such as flavonoids and triterpenoids. Non-alcoholic fatty liver disease has been the global prevalent chronic liver disorder. To investigate the curative role and mechanism of the Glycyrrhiza glabra L. crude extract on NAFLD, in vitro, we used oleic acid, palmitic acid, ML-385 and 3-MA to stimulate HepG2 cells. In vivo, we used Tyloxapol to inject mice intraperitoneally to establish an acute model, and high-fat diet to feed wild-type, Nrf2-/- and ATG5flox/flox mice to establish a chronic model. We used high performance liquid chromatography to analyse the content of major bioactive components in the Glycyrrhiza glabra L. crude extract. Our study found the Glycyrrhiza glabra L. crude extract could effectively alleviate lipid accumulation in non-alcoholic fatty liver disease, activate Nrf2 and promote autophagy. However, this alleviating effect disappeared when the Nrf2 and autophagy were inhibited separately. Our study demonstrates that crude extraction of active ingredients from traditional herbal medicines may be a potentially inexpensive, rapid and safe approach to alleviate lipid accumulation in non-alcoholic fatty liver disease.

Fermentation of millet bran with Bacillus natto: enhancement of bioactivity levels and the bioactivity of bran extract.

Millet bran (MB), a byproduct of millet production, is rich in functional components but it is underutilized. In recent years, researchers have shown that fermentation can improve the biological activity of cereals and their byproducts. This study used Bacillus natto to ferment millet bran to improve its added value and broaden the application of MB. The bioactive component content, physicochemical properties, and functional activity of millet bran extract (MBE) from fermented millet bran were determined. After fermentation, the soluble dietary fiber (SDF) content increased by 92.0%, the β-glucan content by 164.4%, the polypeptide content by 111.4%, the polyphenol content by 32.5%, the flavone content by 16.4%, and the total amino acid content by 95.4%. Scanning electron microscopy revealed that the microscopic morphology of MBE changed from complete and dense blocks to loosely porous shapes after fermentation. After fermentation, the solubility, water-holding capacity, and viscosity significantly increased and the particle size decreased. Moreover, the glucose adsorption capacity (2.1 mmol g-1), glucose dialysis retardation index (75.3%), and α-glucosidase inhibitory (71.4%, mixed reversible inhibition) activity of the fermented MBE (FMBE) were greater than those of the unfermented MBE (0.99 mmol g-1, 32.1%, and 35.1%, respectively). The FMBE presented better cholesterol and sodium cholate (SC) adsorption properties and the adsorption was considered inhomogeneous surface adsorption. Fermentation increased the bioactive component content and improved the physicochemical properties of MBE, thereby improving its hypoglycemic and hypolipidemic properties. This study not only resolves the problem of millet bran waste but also encourages the development of higher value-added application methods for millet bran. © 2024 Society of Chemical Industry.

Characteristic volatile flavors of high-oleic peanut oil and normal peanut oil

Owing to its high content of oleic acid and bioactive components, high-oleic peanut oil (HOPO) is known as a healthy edible oil. However, the characteristic volatile compounds of HOPOs remain unknown. In this study, the volatile compounds in HOPO were analyzed by gas chromatography mass spectrometry combined with headspace solid phase microextraction (HS-SPME-GC-MS) and compared with those in normal peanut oil (NPO). As results, 92 volatile compounds were identified in HOPOs and NPOs. Ten volatile compounds with significant differences between HOPO and NPO were screened out by orthogonal partial least squares discriminant analysis (OPLS-DA). In addition, a sensory evaluation indicated that the HOPO possessed a stronger sweet aroma and a lighter rancidity one month after opening the cap. This meant that the HOPO had better flavor and higher stability. This study provides a reference for the flavor improvement of HOPO.

Quality improvement of oil extracted from flaxseeds (Linum usitatissimum L.) incorporated with olive leaves by cold press.

Flaxseed oil has a high amount of α-linolenic acid (an ω3 essential fatty acid), but it is very prone to oxidation. Therefore, olive leaves were used as a rich source of phenolic compounds with flaxseeds upon oil extraction by cold press to enhance the oxidative stability of extracted oils. Oil from flaxseeds with unblanched leaves and blanched leaves at level of (0 [control sample], 2.5, 5, 7.5, and 10% w/w) was extracted by cold press. Quality of extracted oils was evaluated for 90 days of storage at room condition. Incorporation of unblanched olive leaves could increase the acid value of the extracted oils up to 2.0 (mg KOH/g oil) compared to the other samples. Oxidation of the flaxseed oil could be delayed by the addition of blanched olive leaves up to 5%. Oil extracted from flaxseeds incorporated with blanched olive leaves had higher content of carotenoids (up to 33.7 mg/kg oil), chlorophylls (up to 35.7 mg/kg oil), and phenolic compounds (up to 200 mg/kg oil). Also, oxidative stability of extracted oils was higher up to 7.5% of blanched olive leaves (11.4 h) compared to control sample (7.2 h) and other oil samples. Polyunsaturated fatty acids of the oil samples were well preserved by the incorporation of blanched olive leaves. Based on the obtained results, incorporation of suitable amount of blanched olive leaves (up to 7.5%) with flaxseeds before oil extraction by press can be an appropriate procedure to produce oils with high content of bioactive components and suitable oxidative stability.

Chromosome Doubling Enhances Biomass and Carotenoid Content in Lycium chinense

Lycium chinense, a type of medicinal and edible plant, is rich in bioactive compounds beneficial to human health. In order to meet the market requirements for the yield and quality of L. chinense, polyploid induction is usually an effective way to increase plant biomass and improve the content of bioactive components. This study established the most effective tetraploid induction protocol by assessing various preculture durations, colchicine concentrations, and exposure times. The peak tetraploid induction efficacy, 18.2%, was achieved with a 12-day preculture and 24-h exposure to 50 mg L–1 colchicine. Compared to diploids, tetraploids exhibited potentially advantageous characteristics such as larger leaves, more robust stems, and faster growth rates. Physiologically, tetraploids demonstrated increased stomatal size and chloroplast count in stomata but reduced stomatal density. Nutrient analysis revealed a substantial increase in polysaccharides, calcium, iron, and zinc in tetraploid leaves. In addition, seventeen carotenoids were identified in the leaves of L. chinense. Compared to the diploid, lutein, β-carotene, neoxanthin, violaxanthin, and (E/Z)-phytoene exhibited higher levels in tetraploid strains T39 and T1, with T39 demonstrating a greater accumulation than T1. The findings suggest that the generated tetraploids harbor potential for further exploitation and lay the foundation for the selection and breeding of novel genetic resources of Lycium.

Valorization of Peach By-Products: Utilizing Them as Valuable Resources in a Circular Economy Model

Peach processing generates significant amounts of by-products including peels, pomace, and seeds that are often discarded as waste, despite their rich content of bioactive components. Various methods, such as solvent extraction, ultrasound-assisted extraction, and alkaline and acid hydrolysis, have been employed to recover valuable components from peach by-products. These compounds have shown potential applications in the food, pharmaceutical, and cosmetic industries due to their antioxidant, antimicrobial, and anti-inflammatory properties. Furthermore, these wastes can also be used to produce functional ingredients, natural colorants, and dietary supplements. Alternative uses include animal feed, composting materials, and biofuels. This comprehensive review provides an overview of the valorization of peach by-products, focusing on the isolation of valuable compounds, the techniques used, and the potential applications of the obtained compounds.