Phenolic Acid Content Research Articles

Review On Potato Peels: Great Sources Of Healthy Ingredients

The potato is one of the mankinds and valuable food crops. Potatoes are also fat-free, gluten-free, plant-based, affordable, and a quality carbohydrate. Since potatoes are the common vegetable in kitchen and huge quantity used per day, so like many others, we also throw potato peels into the garbage bin for disposed it. Due to high content of polyphenols and phenolic acids in potato peels it act as a strong natural antioxidant and recorded to be 10 times higher than their flesh concentration and useful to reduced hyperglycemia, oxidative stress etc. Peels of potatoes are the good source of iron, potassium, calcium and Vitamin C (ascorbic acid) is the predominant vitamin in potatoes. Also several B vitamins (niacin, folic acid, riboflavin, thiamin, and pyridoxine) are present in peels of potato. In a word potato peels are the natural source of major nutrients, vitamins. In this review paper, We mainly emphasis on the chemical compositions, nutritional values and other applications of potato peels

A comparative metabolomics study of delayed-harvested and pumpkin grafted cucumbers

Cucumber is a widely consumed vegetable crop known for its rich nutrient composition and distinctive flavor, influenced by both volatile and non-volatile compounds. Grafting and delayed harvesting are crucial strategies for increasing cucumber yield. The present study investigates the impact of delayed harvesting at different developmental stages and grafting on the metabolic profile, flavor, and overall quality of cucumber fruits Yuxiu 2 (YX) using UPLC-MS/MS and GC-MS/MS techniques. The results indicate that delayed harvesting of YX led to significant increases in length, diameter, and weight from 12 to 24 days after pollination (DAP), with minimal growth beyond 24 DAP. However, grafting did not affect these physical parameters compared to self-rooted plants. Furthermore, metabolic profiling reveals that delayed harvesting enhances the concentration of certain non-volatile metabolites, including alkaloids, organic acids, and phenolic acids, while leading to a reduction in flavonoid contents. Overall, 140 non-volatile and 26 volatile differential metabolites were screened at three developmental stages. Notably, four new organic acids (6-amino hexanoic acid, 5-amino valeric acid, 1-hydroxy-2-naphthoic acid, and succinic semialdehyde) and three novel alkaloids (3-indole acetonitrile, epinephrine, and serotonin) were identified. Volatile compounds, such as aldehydes, esters, terpenes, alcohols, and ketones, exhibit a peak in concentration at 24 DAP, followed by a decline. The characteristic cucumber flavor compound, (E,Z)-2,6-nonadienal, remains consistent across all developmental stages. In grafted cucumber fruits, a total of 113 non-volatile and 11 volatile differential metabolites were screened, and among them, ten unique non-volatile metabolites were detected in grafted fruits, contributing to the sour and bitter taste of cucumbers. Moreover, some of the metabolites like (1S,4S,4aR)-1-isopropyl-4-methyl-7-methylene-1,2,3,4,4a,5,6,7-octahydronaphthalene with pentylenetetrazol contribute to an undesirable camphor-like odor. The study concludes that while delayed harvesting and grafting practices can increase cucumber yield, they also significantly alter the fruit’s metabolic profile, impacting taste and flavor.

Effects of Oven-Drying on the Phytochemical and Phenolic Acid Contents of Ethanol Extracts of the Root, Stalk and Leaves of Cymbopogon citratus

Effects of Oven-Drying on the Phytochemical and Phenolic Acid Contents of Ethanol Extracts of the Root, Stalk and Leaves of Cymbopogon citratus

The Effects of a Cultivar and Production System on the Qualitative and Quantitative Composition of Bioactive Compounds in Spring Wheat (Triticum sp.).

Spelt Triticum aestivum L. subsp. spelta (cv. Wirtas), einkorn Triticum monococcum L. (cv. Samopsza) and emmer Triticum dicoccum Schrank (Schuebl) (cv. Płaskurka biała and Płaskurka ciemna) spring wheat cultivars were analyzed and compared to common wheat Triticum aestivum L. subsp. aestivum (cv. Harenda, Kandela, Mandaryna, Serenada, Goplana, Kamelia, Nimfa, Rusałka, Struna, Zadra) cultivated in an organic production system. Moreover, the performance of four common wheat cultivars (cv. Harenda, Kandela, Mandaryna, Serenada) grown in organic, conventional and integrated production systems were compared. The UHPLC-DAD-MS and TLC-DPPH• analyses of specific substances (phenolic acids and alkylresorcinols) were evaluated to ascertain the potential of spring wheat cultivars for promoting human health and suitability for cultivation in an organic production system. The highest yield was observed for the T. aestivum L. subsp. aestivum (modern hull-less) cv. Nimfa (4.45 t/ha), which also demonstrated the lowest resistance to Fusarium spp. infection. Among the contemporary hull-less cultivars, cv. Mandaryna and cv. Harenda exhibited the highest resistance to this pathogen (2.4% and 3.7% of grains infected by Fusarium, respectively), while simultaneously displaying the highest organic phenolic acid content (900.92 and 984.55 µg/g of the grain) and the highest antioxidant potential. It is noteworthy that the cereal hulls of T. monococcum L. (old hulled) (cv. Samopsza) exhibited a markedly elevated content of phenolic acids (approximately 4000 µg/g of the grain). This may have contributed to the reduced incidence of Fusarium infection (9.3% of grains infected) observed in the grains of this cultivar. Furthermore, the hulls proved to be a rich source of phenolics with high antioxidant activity, which is beneficial for human and animal health.

Black and Red Currant Pomaces as Raw Materials to Create Smoothies with In Vitro Health-Promoting Potential.

Pomace is a by-product resulting from the pressing of fruits and vegetables into juices, and it is typically treated as waste. Interestingly, pomace contains minimal amounts of protein and fat but is characterized by its high polyphenol and dietary fiber contents, which may have health benefits for human physiology. Therefore, they are a potentially attractive raw material for the food industry, but to our knowledge, no smoothies with their addition have been prepared and described so far. Consequently, products derived from apple juice, incorporating different doses of fresh (6% and 12%) and dried (3% and 6%) black or red currant pomace, were formulated, and their physical properties, chemical composition, bioactive compound content, and health-promoting potential (in vitro antioxidant and antidiabetic activity) were evaluated. Additionally, the products underwent sensory assessment by consumers. The fortified beverages exhibited different physical characteristics and chemical compositions than apple juice. All smoothies were characterized by higher concentrations of anthocyanins, flavonols, and procyanidin polymers compared to the base product. Moreover, 75% of them exhibited a significantly elevated phenolic acid content as well as a higher concentration of flavan-3-ols. The majority of fresh smoothies exhibited significantly higher in vitro antioxidant capacities and increased in vitro α-amylase and α-glucosidase inhibitory effects compared to the base product. The highest ABTS activity was recorded in the variant with 6% dried black currant pomace. In turn, the smoothie with 3% dried red currant pomace had the most effective FRAP effect and, together with the product containing 12% fresh black currant pomace, ORAC antioxidant activity and α-glucosidase inhibition also. The introduction of 6% dried red currant pomace led to the creation of a beverage that most effectively inhibited α-glucosidase. The study showed that the application of various types of pomace, mainly that of black currant, into apple juice enables the development of new functional products with sensory attributes that are favorably evaluated by consumers.

Positive Impact of Late Harvest Date on Polyphenolic Composition of Plavac Mali (Vitis vinifera L.) Wine Depends on Location.

Asynchronous ripening is a significant challenge in winemaking. Green berries reduce alcohol and pH while increasing acidity. Green berries are rich in bitter and astringent compounds, with an unknown impact on wine quality. The aim of this study was to evaluate the impact of harvest date and vineyard location on the polyphenolic composition of Plavac Mali wines in Dalmatia, Croatia. Experiments were conducted in two locations, Split and Zadar, producing fifteen wines per location from four harvest dates (H1-H4), including green berry wines from H1. The first harvest date occurred 27 days after véraison (DAV) and the last at 69 DAV, corresponding to overripeness. Green berry wines of H1 had low alcohol content up to 4.4% (v/v) in Split. Epigallocatechin was the main flavonoid in those wines, followed by dimer B1 in Split and catechin in Zadar. Green wines from Split had a higher concentration of phenolic acids, flavan-3-ol monomers and dimers. Wines of H3 had the highest concentration of malvidin-3-O-glucoside. With a later harvest date, a dramatic decrease in catechin and dimers was observed in wines from Split, and a decrease in epicatechin, epigallocatechin and dimer B1 in those from Zadar. The final expression of the physiochemical and polyphenolic composition of Plavac Mali wine is determined by the dynamics of harvest date, location and their interactions.

Seasonal variation in non-volatile flavor substances of fresh tea leaves (Camellia sinensis) by integrated lipidomics and metabolomics using UHPLC-Q-Exactive mass spectrometry

Harvest season exerts great influence on tea quality. Herein, the variations in non-volatile flavor substances in spring and summer fresh tea leaves of four varieties were comprehensively investigated by integrating UHPLC-Q-Exactive based lipidomics and metabolomics. A total of 327 lipids and 99 metabolites were detected, among which, 221 and 58 molecules were significantly differential. The molecular species of phospholipids, glycolipids and acylglycerolipids showed most prominent and structure-dependent seasonal changes, relating to polar head, unsaturation and total acyl length. Particularly, spring tea contained higher amount in aroma precursors of highly unsaturated glycolipids and phosphatidic acids. The contents of umami-enhancing amino acids and phenolic acids, e.g., theanine, theogallin and gallotannins, were increased in spring. Besides, catechins, theaflavins, theasinensins and flavone/flavonol glycosides showed diverse changes. These phytochemical differences covered key aroma precursors, tastants and colorants, and may confer superior flavor of black tea processed using spring leaves, which was verified by sensory evaluation.

The Influence of Maceration and Flavoring on the Composition and Health-Promoting Properties of Roasted Coffee.

Over the years, many methods of refining green beans have been developed, including maceration aimed at enriching the coffee aroma and improving the overall quality. This study aimed to evaluate the influence of different methods of maceration (fruit and wine) and the addition of food flavors to coffee beans on antioxidant activity, caffeine, phenolic and organic acid content, as well as health-promoting properties. This research showed that the use of the maceration in melon and apple fruit pulp (100 g of fruit pulp per 100 g of green coffee, incubated for 24 h, coffee roasting at 230 °C, control trial roasted coffee) ensured the highest polyphenol (hydroxycinnamic acids and their esters-chlorogenic acids) content (in melon pulp-13.56 g/100 g d.b. (dry bean); in apple pulp-13.22 g/100 g d.b., p < 0.05 (one-way ANOVA)) and antioxidant activity. Melon (92.11%, IC50 = 3.80 mg/mL extract) and apple (84.55%, IC50 = 4.14 mg/mL) showed the highest α-amylase (enzyme concentration 10 μmol/mL) inhibition activity (0.5 mg/mL for both fruits). The addition of food flavors reduced the total content of chlorogenic acids to the range of 4.64 to 6.48 g/100 g d.b. and increased the content of acrylamide and 5-HMF, which positively correlated with a low antioxidant potential compared to the macerated samples and the control. Studies have shown that coffee macerated in the pulp of melon and apple fruit, due to its great potential to inhibit α-amylase in vivo, may have a preventive effect on type II diabetes. This study complements the current knowledge on the potential health-promoting properties of coffee flavored using different methods; further research should include more advanced models for testing these health-promoting properties. Statistical analysis was based on the determination of the average values of six measurements and their standard deviation, as well as on the one-way ANOVA (analysis of variation) and the Pearson correlation coefficient, using Statistic 10.0 software. The significance was defined at p ≤ 0.05.

Metabolic engineering of artificially modified transcription factor SmMYB36-VP16 for high-level production of tanshinones and phenolic acids

Tanshinones and phenolic acids are the two main chemical constituents in Salvia miltiorrhiza, which are used clinically for the treatment of hypertension, coronary heart disease, atherosclerosis, and many other diseases, and have broad medicinal value. The efficient synthesis of the target products of these two metabolites in isolated plant tissues cannot be achieved without the regulation and optimization of metabolic pathways, and transcription factors play an important role as common regulatory elements in plant tissue metabolic engineering. However, most of the regulatory effects are specific to one class of metabolites, or an opposing regulation of two classes of metabolites exists. In this study, an artificially modified transcription factor, SmMYB36-VP16, was constructed to enhance tanshinones and phenolic acids in Salvia miltiorrhiza hair roots simultaneously. Further in combination with the elicitors dual-screening technique, by applying the optimal elicitors screened, the tanshinones content in the transgenic hairy roots of Salvia miltiorrhiza reached 6.44 mg/g DW, which was theoretically 6.08-fold that of the controls without any treatment, and the content of phenolic acids reached 141.03 mg/g DW, which was theoretically 5.05-fold that of the controls without any treatment. The combination of artificially modified transcriptional regulatory and elicitors dual-screening techniques has facilitated the ability of plant isolated tissue cell factories to produce targeted medicinal metabolites. This strategy could be applied to other species, laying the foundation for the production of potential natural products for the medicinal industry.

Investigating the inhibitory effects of carotenoids-fortified Helix aspersa slime on oxidative stress, collagenase and tyrosinase enzyme activities.

The investigations of snail slime and its possible biological activities have been performed recently. This study aimed to evaluate the properties of Helix aspersa snail slime (HAS), and carotenoids-fortified slime (HASC). Snails were fed with carrots for 10 days. Slime was collected and extracted using water. Saponins identification, antioxidant, collagenase, and tyrosinase enzyme inhibition activities, carotenoids, total phenols, and flavonoids content, were determined. UHPLC-MS/MS analysis was performed for phytochemical characterization. Saponins were detected in the HAS extract only. However, HASC was shown to contain a higher carotenoid content than HAS (29.51 ± 0.4 vs. 18.11 ± 0.2 μg/g). similarly, total phenolic and flavonoid content were higher for the the HASC extract compared to the HAS (182.3 ± 5.2 vs. 150.28 ± 3.3 mg/g equivalent to gallic acid), and (77.62 ± 1.2 vs. 14.19 ± 0.9 mg/g equivalent to quercetin). As expected, the HASC extract exhibited higher antioxidant activity compared to the HAS, using DPPH and the ABTS assays (IC50 = 7.75 ± 0.14 vs. 20.1 ± 0.4 μg/mL), and (IC50 = 7.6 ± 0.26 vs. 19.57 ± 1.4 μg/mL). UHPLC-MS/MS analysis revealed the presence of several phytocomponents of which, hexadecanoic acid and ascorbic acid, were observed in the HASC extract. Furthermore, HASC extract exhibited superior inhibitory activity compared to HAS against collagenase and tyrosinase enzymes (IC50 = 8.4 ± 1.19 vs. 15.3 ± 1.12 μg/mL) and (IC50 = 30.1 ± 0.91 vs. 35 ± 1.3 μg/mL). These findings highlight the potential of HASC as a valuable ingredient in various pharmaceutical applications, due to their content of various phenolic, antioxidants, carotenoids, hexadecanoic, and ascorbic acids. The latter is well known for its great cosmeceutical applications used for slowing the process of skin aging.

Influence of germination time on free amino acids, phenolic compounds and γ-aminobutyric acid in pigeon pea (Cajanus cajan (L.) Huth) seeds

This research studied the influence of phytochemical compounds on the germination time of pigeon pea (Cajanus cajan (L.) Huth). Over the 72 hours germination period, the contents of total and most individual free amino acids, particularly histidine, showed substantial increases. The content of γ-aminobutyric acid (GABA) was also greatly increased, from 0.24 µg/g to 2.7 µg/g, representing a nearly ninefold increase. The total phenolic content (TPC) and total flavonoid content (TFC) were positively related with germination time, with TPC highest at 62.49 mg GAE/100 g DW at 72 h, and TFC increased from 18.87 mg RE/100 g DW to 30.05 mg RE/100g.DW at 72 hours. The contents of individual phenolic acids and flavonoids, such as, protocatechuic acid, p-coumaric acid, ferulic acid and rutin, experienced noticeable increases. However, vanillic and catechin were only detectable at 72 hours, respectively. Antioxidant capacity measured by DPPH and FRAP assays increased from 102.30 to 128.95 mgTE/100g DW and 694.13 to 836.93 mg FeSO4/100g DW mmol/g, respectively, and therefore highlighting the enhanced antioxidant potential of germinated pigeon pea. The results from Fourier-transform infrared spectroscopy (FTIR) supported these findings. The study emphasizes the potential of germination to enhance the phytochemical compounds of pigeon pea seeds.

Bioactive Compounds and the Antioxidant Activity of Selected Vegetable Microgreens: A Correlation Study

In this study, the content of bioactive compounds and antioxidant activity was determined in five selected vegetable microgreens (daikon, i.e., Japanese radish; Chinese red radish; pea; beetroot; and onion). Total phenolics and chlorophylls were analyzed spectrophotometrically in all investigated microgreens. In addition, the content of betalains was determined spectrophotometrically in beetroot microgreens. HPLC analysis was used to identify and quantify individual phenolic compounds. The antioxidant activity of microgreens was determined by DPPH, ABTS and reducing power assays. The highest content of total phenolics, chlorophyll a and chlorophyll b was found in beetroot microgreens (639.85 mg GAE/100 g DW, 202.17 mg/100 g DW and 79.53 mg/100 g DW, respectively). In beetroot microgreens, the content of total betalains, betacyanins and betaxanthins was determined to be 57.27 mg/100 g DW, 43.58 mg BE/100 g DW and 13.68 mg VE/100 g DW, respectively. Among the investigated microgreens, beetroot microgreens showed the highest antioxidant activity, while pea microgreens exhibited the lowest antioxidant activity in all applied assays. The highest correlation was observed for the content of total phenolics and phenolic acids, as determined by HPLC analysis with antioxidant activity using all applied assays, indicating that these compounds were most important contributors to the antioxidant activity of the investigated vegetable microgreens.

Bacillus velezensis YC89-mediated recruitment of rhizosphere bacteria improves resistance against sugarcane red rot

BackgroundSugarcane red rot is a soil-borne disease caused by Colletotrichum falcatum. It can reduce the yield of sugarcane and the purity of sugarcane juice, which seriously restricts the development of sucrose industry. Biocontrol bacteria can control diseases by regulating rhizosphere microecology. In this study, the effects of biocontrol bacteria on sugarcane rhizosphere microecology were studied by metagenomics and metabolomics, and the control effects of biocontrol bacteria and rhizosphere dominant bacteria on sugarcane red rot were further explored by pot experiment.ResultsThe results of metagenomic sequencing showed that inoculation with B. velezensis YC89 and pathogens could significantly change the microbial diversity of the sugarcane rhizosphere. The relative abundance of beneficial strains such as Streptomyces, Burkholderia, Sphingomonas, and Rhizobium increased significantly in the rhizosphere of sugarcane in the YC treatment group. Pseudomonas was significantly enriched in the rhizosphere of sugarcane in the C treatment group. The results of metabolome sequencing showed that the content of amino acids in sugarcane root exudates increased after inoculation with B. velezensis YC89, and the contents of phenolic acids and flavonoids decreased. Spearman correlation analysis showed that there was a significant correlation between differential metabolites and rhizosphere microorganisms. The results of pot experiment showed that YC89 strain and three rhizosphere microorganisms could significantly reduce the disease index of red rot and promote the growth of sugarcane plants. In addition, these strains can also significantly increase the JA and SA content of sugarcane leaves and induce plant system resistance-related enzyme activities. Among them, the synthetic community treatment group had the best biocontrol effect on red rot, and its relative control effect was 67.50%.ConclusionsTherefore, we conclude that B. velezensis YC89 could recruit beneficial rhizosphere microorganisms to enrich the rhizosphere and change the content of some phenolic acids and flavonoids in the root exudates. In addition, the isolated rhizosphere dominant bacteria and YC89 strain can resist red rot by inducing plant systemic resistance and promote the growth of sugarcane plants. This study provides a theoretical basis for the use of biocontrol bacteria to regulate rhizosphere bacteria to jointly control plant soil-borne diseases.Graphical

Content Determination and Chemical Clustering Analysis of Tanshinone and Salvianolic Acid in Salvia spp.

Salvia miltiorrhiza is one of the famous traditional Chinese medicines for treating cardiovascular and cerebrovascular diseases. Tanshinone and phenolic acids are the main active compounds of Salvia miltiorrhiza, whereas the distribution patterns of the two kinds of components are still unclear among Salvia spp. In this work, high-performance liquid chromatography was applied to analyze the distribution patterns of major components in the roots and leaves of 58 Salvia spp. The results showed that the distribution patterns of tanshinone and phenolic acids in Salvia spp. varied significantly. Phenolic acid components such as rosmarinus acid, caffeic acid, and danshensu are widely distributed in the roots and leaves, and phenolic acids in the leaves of Salvia spp. are generally higher than that in roots. Tanshinones are mainly detected in the roots of Salvia przewalskii, Salvia trijuga, Salvia castanea, and Salvia yunnanensis. The content of major components of the different species varied significantly. The content of phenolic acids in most Salvia spp. generally followed the pattern of salvianolic acid B > rosmarinic acid > danshensu > caffeic acid both in the roots and leaves. Tanshinone IIA and cryptotanshinone were the main lipophilic components of Salvia spp. distributed in southwest China. A correlation between the distribution pattern of tanshinone and the genetic relationship of species was indicated in the work. This research systematically reveals the distribution patterns of tanshinone and phenolic acids in Salvia spp., providing a theoretical basis for the development and utilization of medicinal resources of Salvia.

Physicochemical Characterization and Antioxidant Activity of Jara Honey Produced in Western Georgia

The purpose of this research article was to study the physicochemical characteristics of semi-wild Jara honey grown in Western Georgia. Jara honey is produced in the alpine and sub-alpine forest zone of high mountain Adjara, which is distinguished by its variety of honey plants. The physicochemical characteristics were examined concerning the Alimemtarius Code and EU regulations: moisture content, total carbohydrates, free acidity, pH, electrical conductivity, microelements (Li, Na, K, Mg, Ca), color, total phenols, total phenolic acids, total flavonoids, proline, diastase activity, proteins, and microscopic study of pollens. Using the UPLC-MSB method, grayanotoxin-III was identified in the semi-wild Jara honey samples. The findings demonstrated that the honey has significant concentrations of phenols, phenolic acids, and flavonoids. A directly proportional relationship was established between the quantitative content of phenolic compounds and the antioxidant activity of honey. This article is the first study of the characteristics of Jara honey produced in Western Georgia.

Eco-friendly solvent-based liquid-liquid extraction of phenolic acids from winery wastewater streams

This study proposes liquid-liquid extraction (LLE) for the recovery of phenolic acids from winery wastewater replacing common volatile organic compounds (VOCs) with environmentally friendly solvents. On one hand, terpenes (α-pinene and p-cymene) and terpenoids (eucalyptol and linalool) were selected as green solvents and compared to common VOCs (ethyl acetate or 1-butanol). On the other hand, gallic acid (GA), vanillic acid (VA), syringic acid (SA) and caffeic acid (CA) were selected as phenolic acids to be recovered. The extraction performance was evaluated under different operation conditions: solvent-to-feed ratio, initial concentration of phenolic acids and temperature.This work also evaluated the back-extraction whole process global recovery and solvent regeneration, by means of aqueous NaOH solution. Eucalyptol has shown the highest overall global extraction performance (21.07 % for GA, 93.21 % for VA, 78.79 % for SA, and 80.57 % for CA) and lower water solubility compared to the best performing VOC solvent (1-butanol). Therefore, eucalyptol can be a potential eco-friendly solvent to replace VOCs for sustainable phenolic acid recovery from winery wastewater. Finally, to ensure a clean water stream after the LLE, the traces of solvent were completely removed by electrooxidation with boron-doped diamond anode at a current density of 422.54 A/m2.

새싹인삼 함유 콤부차의 영양성분 및 생리활성

In this study, the physicochemical properties, nutritional components, and antioxidant activities of kombucha containing ginseng sprouts (control kombucha, CT; strawberry kombucha, ST ; strawberry kombucha with 2% ginseng sprout, ST+GS) were analyzed for comparison of quality characteristics. The total content of free amino acids in ST+GS (273.38 mg/100 mL) was 3.2-14.5 times higher than in CT (18.9 mg/100 mL) and ST (84.9 mg/100 mL). The total mineral content in ST+GS (63.99 mg/100 mL) was 3.3-4.1 times higher than those of CT and ST (15.45 and 19.28 mg/100 mL). The contents of soluble phenolic and soluble flavonoid were 1.2 mg GAE/mL and 0.14 mg RE/mL in ST+GS. Several ginsenosides were detected only in ST+GS; ginsenoside Rg2 (2.4 mg/100 mL), Rh1 (4.5 mg/100 mL), F2 (9.0 mg/100 mL), Rg3 (4.6 mg/100 mL), and compound K (7.8 mg/100 mL) were detected. The content of phenolic acids was 1.2-1.5 times higher in ST+GS than in CT and ST. The amount of flavonol of ST+GS was not significantly different from CT but was 1.4 times higher than in ST. In terms of antioxidant activities, the values of ST+GS were significantly higher in comparison to other kombucha samples. These results confirmed that incorporating ginseng sprouts amplifies the advantages of kombucha.

새싹인삼 함유 콤부차의 영양성분 및 생리활성

In this study, the physicochemical properties, nutritional components, and antioxidant activities of kombucha containing ginseng sprouts (control kombucha, CT; strawberry kombucha, ST ; strawberry kombucha with 2% ginseng sprout, ST+GS) were analyzed for comparison of quality characteristics. The total content of free amino acids in ST+GS (273.38 mg/100 mL) was 3.2-14.5 times higher than in CT (18.9 mg/100 mL) and ST (84.9 mg/100 mL). The total mineral content in ST+GS (63.99 mg/100 mL) was 3.3-4.1 times higher than those of CT and ST (15.45 and 19.28 mg/100 mL). The contents of soluble phenolic and soluble flavonoid were 1.2 mg GAE/mL and 0.14 mg RE/mL in ST+GS. Several ginsenosides were detected only in ST+GS; ginsenoside Rg2 (2.4 mg/100 mL), Rh1 (4.5 mg/100 mL), F2 (9.0 mg/100 mL), Rg3 (4.6 mg/100 mL), and compound K (7.8 mg/100 mL) were detected. The content of phenolic acids was 1.2-1.5 times higher in ST+GS than in CT and ST. The amount of flavonol of ST+GS was not significantly different from CT but was 1.4 times higher than in ST. In terms of antioxidant activities, the values of ST+GS were significantly higher in comparison to other kombucha samples. These results confirmed that incorporating ginseng sprouts amplifies the advantages of kombucha.

Retention of bioactive compounds during technological steps of the production of bread enriched with roasted buckwheat hulls

The retention of bioactive compounds in the blend of wheat and rye flours and 4% roasted buckwheat hulls, dough before and after fermentation, and obtained bread were determined. In parallel, the content of Maillard reaction products (MRPs) and antioxidant capacity (AC) during technological steps of bread production were studied. The dough formation and fermentation process increased the content of phenolic acids and flavonoids and reduced the content of tocopherols, and no changes in glutathione as compared to the blend were noted. Moreover, the increased level of available lysine and AC were observed after dough fermentation. The baking process resulted in further increased phenolic acids, and flavonoids and decreased the tocopherols and glutathione contents. The bread was characterized by the highest values of parameters related to MRPs, such as the content of fluorescent intermediary compounds and final browning index compared to other analyzed steps.

Diversity of plant pollen sources, microbial communities, and phenolic compounds present in bee pollen and bee bread.

The pollination of several crops, as well as wild plants, depends on honeybees. To get the nutrients required for growth and survival, honeybee colonies are dependent on pollen supply. Bee pollen (BP) is partially packed in honeycomb cells and processed into beebread (BB) by microbial metabolism. The composition of pollen is highly variable and is mainly dependent on ecological habitat, geographical origin, honey plants, climatic conditions, and seasonal variations. Although there are important differences between the BP and the BB, little comparative chemical and microbiological data on this topic exists in the literature, particularly for samples with the same origin. In this study, BP and BB pollen samples were collected from two apiaries located in the Campania and Molise regions of Southern Italy. Phenolic profiles were detected via HPLC, while antioxidant activity was determined by ABTS·+ and DPPH· assay. The next-generation sequencing (NGS) based on RNA analysis of 16S (rRNA) and internal transcribed spacer (ITS2) regions were used to investigate the microbial community (bacteria and fungi) and botanical origin of the BP and BB. Chemical analysis showed a higher content of flavonols in BP (rutin, myricetin, quercetin, and kaempferol), while in BB there was a higher content of phenolic acids. The NGS analysis revealed that the microbial communities and pollen sources are dependent on the geographical location of apiaries. In addition, diversity was highlighted between the microbial communities present in the BP and BB samples collected from each apiary.