Phenolic Content Research Articles

In-Vitro Antimicrobial Activities of Grape Seed, Green Tea, and Rosemary Phenolic Extracts Against Liver Abscess Causing Bacterial Pathogens in Cattle

Liver abscesses, which occur in finishing cattle, are of significant economic concern to the feedlot industry. The causative agents include both Fusobacterium necrophorum subspecies (F. necrophorum and F. funduliforme), Trueperella pyogenes (T. pyogenes), and Salmonella enterica serotype Lubbock (S. Lubbock). Tylosin, a macrolide antibiotic, is supplemented in the feed to reduce liver abscesses. However, due to the concern with emergence of antimicrobial resistance, the antimicrobial activities of the plant-based phenolic compounds could be an antibiotic alternative to control liver abscesses. We investigated the inhibitory activities of phenolic compounds extracted from grape seed, green tea, and rosemary on liver-abscess-causing bacterial pathogens. Total phenolic content was determined spectrophotometrically. Anaerobic Brain–Heart Infusion broth (for Fusobacterium) and Muller–Hinton broth (for S. enterica and T. pyogenes) with phenolic extracts at 0, 0.1, 1, and 2 mg/mL were prepared. Growth was measured at 0, 12, 24 and 48 h by determining bacterial concentrations. A micro-broth dilution method was used to quantify the inhibition. Grape seed and green tea phenolics inhibited growth of both Fusobacterium subspecies, T. pyogenes and S. enterica. Green tea at 1 mg/mL concentration was more effective in inhibiting the growth of Fusobacterium when compared to grape seed and rosemary. Green tea at 2 mg/mL was more effective than at 1 mg/mL against Salmonella. The inhibitory effect was dose-dependent, which was consistent across all strains within the same bacterial species. The phenolic extracts were inhibitory against T. pyogenes with minimum inhibitory concentration ranging from 6.25 to 12.5 µg/mL. Among the phenolic extracts tested, green tea showed the most potent activity, suggesting its strong potential as a natural alternative to conventional antibiotics. Plant-based phenolic compounds supplemented in the feed may have the potential to control liver abscesses.

Expression of Concern for Correlation between Sun Protection Factor and Antioxidant Activity, Phenol and Flavonoid Contents of Some Medicinal Plants [Iran J Pharm Res. 2014;13(3): e125511

Expression of Concern for Correlation between Sun Protection Factor and Antioxidant Activity, Phenol and Flavonoid Contents of Some Medicinal Plants [Iran J Pharm Res. 2014;13(3): e125511

Ozonation as an emerging technique for inactivating microorganisms and mitigating pesticides in apple juice

ABSTRACT Microorganisms and pesticide residues are among the major health concerns associated with food products. Although ozone (O3) is currently being employed in various applications in apple processing, there are few studies investigating the effects of O3 treatments on microorganisms and pesticides in apple juice. The purpose of this study was to investigate the effects of O3 treatment on microorganisms, pesticide residues, and physicochemical properties of apple juice and to compare with that of classical pasteurization. O3 was as effective as pasteurization against E. coli and coliform bacteria; the counts of these microorganisms were below the detectable level after a treatment for 15 min. O3 was also effective in reducing the counts of total aerobic mesophilic bacteria and yeast-mold, but longer treatments were required for total inactivation. All the pesticides investigated were degraded by O3, but at different rates. Reduction rates were quite high (75–100%) for methoxyfenozide, dimethoate, and pyrimethanil, however, acetamiprid and imidacloprid were degraded by only 7.1% and 14.5%, respectively. O3 treatment caused drastic decreases in color and turbidity values, total phenolic content, and antioxidant activity of apple juice. Results revealed that the use of ozone in juice processing has potential as a technological solution to product contamination problem.

Effects of Different Packaging Types and Storage Periods on Physicochemical and Antioxidant Properties of Honeys

Preserving the nutritional value of honey without compromising its properties until consumption is crucial. However, different types of honey may respond differently to packaging and storage conditions. This study aimed to assess the effects of different packaging materials (tin cans, light-colored glass jars, and dark-colored glass jars) and storage durations (initial, 6 months, and 12 months) on the physicochemical and antioxidant properties of pine, flower, and thyme honey. Nine samples were collected to conduct study on the three different types of honey. Honey samples were packaged in these materials and analyzed at the start, after 6 months, and after 12 months. The results showed that the moisture, proline content, sugar, total oxidant status (TOS), and oxidative stress index (OSI) levels were unaffected by honey type. Over time, there was a decrease in moisture, pH, proline content, diastase number, sugar, total phenolic content (TPC), total antioxidant status (TAS), and catalase (CAT) activity, alongside an increase in the electrical conductivity, hydroxymethylfurfural (HMF), free acidity, TOS, and OSI levels. The packaging type did not influence the moisture, pH, electrical conductivity, proline content, diastase number, sugar, HMF, TPC, TAS, TOS, OSI, or CAT activity levels. The findings suggest that storing pine, flower, and thyme honey in light- or dark-colored glass jars or tin cans for 12 months does not significantly impact these properties. However, given the reduction in TPC and TAS across all honey types and packaging methods after 12 months, further studies are needed to explore ways to maintain honey quality in this regard.

Analysis of the nutritional composition of Bahraini breed camel (Camelus dromedarius) milk: fatty acid, mineral, phenolic, and antioxidant content

Camels live under extremely arid conditions, yet they can produce more milk than any other animal in the desert ecosystem. They also have a longer lactation duration as well as low nutrition requirements. This study aims to determine the fatty acids profile, minerals, antioxidant activity and total phenols/flavonoids content, in camel milk of the species Camelus dromedarius in Bahrain. Gas chromatography was employed to analyze the fatty acid methyl esters obtained after the extraction of fatty acids. Mineral concentrations were measured by an Inductively Coupled Plasma Optical Emission Spectrometer. Antioxidant measurements included total phenolic content by the Folin-Ciocalteu method, total flavonoid contents by AlCl3 colorimetric method, and total antioxidant activity by the ferric reducing antioxidant power assay. The fatty acids analysis (median(interquartile range) %) showed that the most predominant fatty acids were unsaturated fatty acids (50.40(6.76) %), which were slightly higher than saturated fatty acids (49.60(12.17) %). The most abundant saturated fatty acids were C16:0 (26.73(6.73) %), C18:0 (12.32(4.28) %), and C14:0 (10.55(2.86)%). Monounsaturated fatty acid 18:1n9 was 31.5(5.66) %, and 16:1n7 was 12.75(2.19)%, while the major omega-3 was C18:3n3 (3.91(0.71) %). The main omega-6 were C18:2n6 and C18:3n6, accounting for 1.30(0.35) % and 0.94(0.21) %, respectively. The mineral content of camel milk varied, with the presence of macro minerals such as calcium (699.60 mg/L), sodium (855.18 mg/L), magnesium (9.33 mg/L) and potassium (87.09 mg/L). The results showed that camel milk has considerable values of total antioxidant activity (4.75(1.71) mmol/g), total phenolic contents (20.24(11.18) mg GAE/L) and total flavonoid contents (31.74(20.72) mg CE/L). In conclusion, although the (poly)phenol content in camel milk is relatively lower compared to certain plant-based sources, it can represent a good source of antioxidants, in addition to a significant content in unsaturated fatty acids and minerals, further enhancing its nutritional value for human health.

Enhancing Antioxidant Activity and Nutritional Profile of Dark Chocolate Through Enrichment with Plant Sterols: A Study on Phytosterol Concentrations and Functional Properties

Chocolate, particularly dark chocolate, is recognized for its antioxidant properties attributed to the presence of flavonoids that promote cardiovascular health. Enriching chocolate with phytosterols, naturally occurring plant compounds known to be effective in reducing cholesterol levels, has the potential to enhance cardiovascular benefits. The incorporation of phytosterols into chocolate provides a palatable and cost-effective means of delivering these beneficial compounds to the body. This study examined the concentrations of sterols and stanols, as well as the antioxidant properties of dark chocolate enriched with plant-derived sterols and stanols. A commercially available preparation containing phytosterol esters (Vegapure® 95 WE) was utilized for this enrichment. Four levels of phytosterol esters (3, 6, 9, and 12%) were added at two distinct stages of chocolate processing: conching and tempering. Sterol and stanol contents were analyzed chromatographically, total phenolic content was determined using the Folin–Ciocalteu method, and antioxidant capacity was assessed via the DPPH assay. Additionally, a sensory evaluation was performed to assess the palatability of the enriched chocolates. The enriched chocolates showed significantly increased levels of sitosterol (up to 1117.68 mg/100 g), campesterol (up to 119.10 mg/100 g), and sitostanol (up to 76.42 mg/100 g). The antioxidant capacity of the enriched dark chocolates was more strongly correlated with phenolic compound content than with phytosterol content. Sensory differences, particularly in taste, were also noted, influenced by the addition of phytosterols. The stage at which phytosterol esters were introduced affected the chocolate’s properties, with the tempering stage proving to be the more advantageous step for incorporating phytosterols, resulting in a lower loss of bioactive compounds. These findings suggest that enriching dark chocolate with phytosterols improves its nutritional profile and functional properties, positioning it as a potential dietary supplement for cholesterol management and cardiovascular health.

Comprehensive analysis of heavy metals and antioxidant properties in various spices and propolis

ABSTRACT In this research, various spices, including curry, fenugreek, allspice, ginseng, abaza herb, nutmeg, mahaleb, coriander, cajun spice, propolis, marjoram, star anise, cardamom, poppy, lavender, tarragon, plantago, vitex seed, French lavender, and yarrow were examined for their trace elements and antioxidant contents. Ethanol extractions were used for DPPH, ABTS, reducing power, and total phenolic content tests, revealing that propolis and plantago exhibited the highest antioxidant and phenolic contents, while fenugreek and cardamom showed the lowest. In the heavy metal analysis, samples were dissolved using a microwave, and trace elements were analysed by ICP-OES. Method accuracy was confirmed with NIST-SRM 1515-Apple Leaves certified reference material. Elemental concentrations ranged from 0.013–27 µg/g for Cu, 29–802 µg/g for Fe, 2.13–430 µg/g for Mn, 0.37–5.00 µg/g for Ni, and 3.13–66 µg/g for Zn. These results were compared with existing literature values. This study highlights the balance needed between the beneficial antioxidant properties and potential risks from trace metals in spices and propolis, emphasising the importance of safety in food consumption.

A New Natural Source against A549 Lung Cancer Cells Anthemis cotula and its Biological Activities and Phenolic Contents

A New Natural Source against A549 Lung Cancer Cells Anthemis cotula and its Biological Activities and Phenolic Contents

Chemical and Sensory Profile of Grape Distillates Aged in Quercus alba Casks Previously Used for Sherry Wine or Brandy

This work investigates the influence of oak-cask ageing on the chemical composition and sensory profile of a variety of grape distillates. Wine spirit, wine distillate, neutral alcohol, and grape marc distillate were investigated. It is known that the characteristics of the ageing casks may have a considerable impact on the ageing process, so casks that had previously contained some type of sherry wine, sherry cask®, and casks that had previously contained brandy were studied. The results showed that ageing in either type of cask resulted in significant changes regarding volatile compound composition and a noticeable increase in phenolic and furfural compound content. Furthermore, sherry casks® contributed with sherry wine characteristic compounds that enriched the aromatic profile of the distillates, such as a greater increase in ethyl esters of organic acids. A less noticeable evolution was exhibited by the distillates with higher levels of congeners (wine spirit and grape marc distillate) when compared to wine distillate or neutral alcohol, where changes due to ageing were more evident. The sensory analysis confirmed that ageing significantly modified the organoleptic characteristics of all the distillates, with an increasing perception of certain notes such as oak, vanilla, spicy, and vinous when aged in sherry cask®.

In vitro antimicrobial and antioxidant activities of bioactive compounds extracted from Streptomyces africanus strain E2 isolated from Moroccan soil

This study aimed to isolate Streptomyces sp. from Moroccan terrestrial ecosystems and identify bioactive compounds through GC–MS analysis. Antimicrobial activity was assessed against various pathogenic microorganisms including Staphylococcus aureus ATCC 25923, Pseudomonas aeruginosa ATCC 27853, Escherichia coli ATCC 25922 and Candida albicans ATCC 60193, and multi-drug resistant strains comprising Listeria monocytogenes, Klebsiella pneumoniae 19K 929, Proteus sp. 19K1313, Klebsiella pneumoniae 20B1572, Proteus vulgaris 16C1737, and Klebsiella pneumoniae 20B1572. Based on the results of the gene sequencing of gene 16S rRNA and phylogenetic analysis, the E2 isolate belongs to the genus Streptomyces with the highest degree of resemblance (97.51%) to the Streptomyces africanus strain NBRC 101005 (NR_112600.1). The isolate exhibited broad-spectrum antibacterial activity, with maximum efficacy against Klebsiella pneumoniae 20B1572 indicated by an inhibition zone diameter of 22.5 ± 0.71mm and a minimum inhibitory concentration (MIC) of 0.0625 mg/mL. The in vitro antioxidant potential of E2 strain was determined through screening of its ethyl acetate extract against sets of antioxidant assays. The results were indicative of E2 strain displaying strong antioxidant activity against ABTS, DPPH free radicals, and FRAP. Furthermore, there was a high significant correlation (p < 0.0001) between the total phenolic and flavonoid content and antioxidant activities. The GC–MS analysis of the extract identified six volatile compounds, with Eugenol (96%) and Maltol (93%) being the most prominent. Additionally, the HPLC–UV/vis analysis revealed six phenolic compounds: gallic acid, chlorogenic acid, vanillic acid, trans-ferulic acid, ellagic acid, and cinnamic acid. Overall, the study highlights Streptomyces sp. strain E2 as a potential source of potent antimicrobial and antioxidant metabolites, offering promise in addressing antibiotic resistance and oxidative stress-related conditions.

Quality Characteristics and Essential Oil Properties of Thymus capitatus, Mentha piperita, and Sideritis cypria Dried under Different Conditions

The drying of medicinal and aromatic plants (MAPs) is one of the main preservation methods for these products that can prolong their shelf life, if performed properly. The current study aimed to examine the effects of different drying conditions (sun, shade, and oven drying at 42 °C) on the quality characteristics of Thymus capitatus, Mentha piperita, and Sideritis cypria; their essential oil (EO) yield; and their biological properties (antioxidant and antibacterial activities). According to the results of the current study, oven drying resulted in faster moisture loss for all investigated species and slightly darker products. For T. capitatus, sun drying resulted in higher EO carvacrol content, whereas EOs obtained from shade and oven drying (at 42 °C) presented high total phenolic content and great antimicrobial activity. For M. piperita, shade drying resulted in a higher EO yield and higher iso-menthone content, whilst the EO obtained from oven-dried mint plants presented great antibacterial activity against the investigated foodborne pathogens. S. cypria plants dried in an air-ventilated oven produced an EO rich in β-caryophyllene and α-pinene, which also presented great antioxidant and antibacterial activity. The findings of the current study indicate that traditional drying methods, such as sun and shade, can result in good-quality dried MAPs that can yield EOs with significant biological activities, along with minimum energy consumption and lower carbon dioxide production (lower environmental carbon footprint), as opposed to oven drying. However, the drying-process duration could be a limitation at the industrial scale.

Endemic Plant Rumex balcanicus: Phenolic Composition, Antioxidant Activity, Enzyme Inhibitory Potential and Molecular Docking Analysis.

Although the nutritional and health benefits of Rumex species are well known, little is known about the chemical composition and pharmacological activities of Rumex balcanicus Rech. fil. (Polygonaceae), an endemic plant of the Balkan Peninsula. To the best of our knowledge, this paper represents the first attempt to comparatively analyse phenolic composition, as well as in vitro pharmacological activites of dry hydromethanol extracts of R. balcanicus fruit (RBF), leaf (RBL) and root (RBR), collected in Serbia. The maximum total phenolic content was found in RBF (386.6 mg GAE/g). The RBF was characterized by high amounts of miquelianin (28.8 mg/g) and procyanidin B1 (28.1 mg/g). The RBL was the richest in quercitrin (18.4 mg/g) and miquelianin (15.0 mg/g), while nepodin (54.1 mg/g) and procyanidin B2 (40.6 mg/g) were the major compounds in RBR. The RBF exhibited significant antioxidant activity, evaluated by DPPH (IC50=4.9 μg/mL), ABTS (IC50=0.8 μg/mL) and FRAP (5.9 mmol Fe2+/g) assays. Moreover, RBF showed strong α-glucosidase inhibitory activity (IC50=1.8 μg/mL), in addition to notable anti-α-amylase, anti-acetylcholinesterase and anti-tyrosinase activities. Molecular docking analysis predicted miquelianin and procyanidin B2 as the greatest inhibitors of these enzymes. Overall, R. balcanicus fruits stood out as the most promising plant material worth further research.

In silico molecular interaction analysis of phytochemicals extracted from Ornithogalum narbonense flowers.

This study used various assays to analyse the antioxidant activity and phenolic content of Ornithogalum narbonense flowers. The DPPH radical scavenging activity was found to have an IC50 value of 1276.00µg/mL, the iron chelating activity was 5.12mg/mL, and the total flavonoid content was 33.14mg QE/g extract ± 4.76. Gas chromatography analysis identified various bioactive compounds, with ethane, 1,1-diethoxy- being the most dominant at 52.87% of the total area. Molecular docking studies revealed that 3,5-Di-tert-butylphenol and 9-Octadecene exhibit significant binding affinity with human ferritin L chain (2FFX), suggesting their potential to influence iron chelation activity. Toxicity evaluations showed LD50 values of 800mg/kg for 3,5-Di-tert-butylphenol and 2760mg/kg for 9-Octadecene, categorising them into toxicity classes 4 and 5. Both compounds demonstrated minimal activity across various toxicity models. However, they displayed specific interaction profiles with targets such as Prostaglandin G/H Synthase 1 and Amine Oxidase A. In-silico cytotoxicity predictions highlighted the potential anticancer activity of 3,5-Di-tert-butylphenol against Hs 683 oligodendroglioma cells and 9-Octadecene against A2058 melanoma cells. These findings emphasise the anticancer potential of O. narbonense phytochemicals and the significance of molecular docking and toxicity profiling in drug discovery.

Impact of bioinoculants on growth enhancement, physicochemical characteristics, biochemical profiles, and enzymatic defense mechanisms in tomato (Lycopersicum esculentum)

The excessive use of fungicides in agriculture causes challenges like pathogen resistance, soil and water contamination, and potential health risks. Sustainable options like Pseudomonas spp. and yeast are being explored as bioinoculants to promote plant growth and inhibit fungal proliferation. 87 isolates, comprising 36 fluorescent Pseudomonas spp. and 51 yeast isolates were obtained from healthy fruits and vegetables. Yeast (YFSL) and Pseudomonas (PFSL) isolates significantly (p < 0.05) inhibited the in-vitro growth of Fusarium solani and Drechslera sp. Experiments in a screen house for 90 days used a randomized block design to study the effects of bioinoculants on plant and fruit health. Moreover, plants and fruits treated with these bioinoculants showed increased levels of salicylic acid (66.14%), total phenolic content (59.67%), chlorophyll (24.31%), carbohydrates (40.38%), phosphorus (0.24%), and antioxidant activity (90%). The treatments displayed higher levels of plant defensive enzymes, chitinase (0.09 mg/h/protein) and β-1-3-glucanase (0.093 mg/h/protein). The increased concentrations of antioxidant enzymes like SOD (0.07 U/L), POD (0.23 U/L), and APX (0.24 U/L) were also observed in the fruits of bio-inoculated plants. However., the difference in results was non-significant (P ≤ 0.05). This study demonstrates the Efficacy of bioinoculants in improving plant growth, compositional characteristics, and antioxidant activities while reducing losses in tomato plants and fruits.

DYNAMICS OF SMOKE INGREDIENTS PENETRATION INTO THE INTERIOR OF CHICKEN MEAT PRODUCTS DURING BOILING/SMOKING AND DRYING

During processing in meat, numerous activities occur. Those activities can have a positive or negative impact on the properties of aw materials and finished products. The aim of this study was to determine the dynamics of smoke components penetration (total phenols and organic acids) during boiling/smoking and drying of chicken meat at different thermal regimes.The dynamics of total phenol and total organic acidspenetrationinto meat samples was monitored during all stages of production (cooking/smoking, drying and storage). Eight experimental groups were analyzed. Samples in four experimental groups (EG I-IV) were subjected to boiling and smoking, and other four groups (EG V-VIII) to drying with different parameter values: boiling/smoking temperature 55-75°C, process duration 80-110 minutes, drying temperature 14-18°C, with air circulation 40-50 m3/min and relative humidity 85-88% in appropriate conditions.Based on the obtained results, the statistically significant influence of different heat treatments and their technological parameters on the dynamics of phenol and organic acid penetration was established (p&lt;0.05). Temperature stood out as an important technological parameter with the greatest impact. The results show that due to elevated temperatures during heat treatments there is an increase in the concentration of total phenols and organic acids. Furthermore, it was concluded that the investigated processing procedures of chicken meat had an impact on the dynamics of penetration of smoke components.KEYWORDS:phenols, organic acids, boiling, smoking, drying

Characterization of Bioactive Phenolic Compounds Extracted from Hydro-Distillation By-Products of Spanish Lamiaceae Plants

Plants of the Lamiaceae family are widely used for the extraction of essential oils, and this industry generates a large number of solid residues as by-products, which contain non-volatile valuable compounds. The aim of this work was to identify and quantify the phenolic compounds present in these solid residues from different important Spanish species of Lamiaceae to characterize and valorize them. Forty-seven phenolic compounds were identified by HPLC-DAD-MS and quantified by HPLC-DAD. Different concentrations and types of phenolic compounds were found between the solid residues. The Rosmarinus officinalis extracts showed the highest total phenolic content due to their high phenolic terpene concentrations. The Thymus mastichina extracts were characterized by kaempferol and flavanones, and some flavones were derived from luteolin and apigenin. Finally, the sample Lavandula and Salvia lavandulifolia extracts presented the lowest content of most phenolic compounds, with the exception of some phenolic acids, such as danshensu, salvianolic acid A, and glucosides of hydroxycinnamic acids. Therefore, this work provides information on the quantification of a large number of phenolic compounds using a simple, sensitive, reproducible, and accurate methodology. In addition, the results indicate that these solid residues still contain important amounts of different polyphenols, which are antioxidants and can be used in different industries.

Process optimization of vacuum concentration of Karonda fruit juice using response surface methodology: effects on antioxidant activity, iron content and GCMS profile

In the realm of fruit processing, karonda juice stands out for its elevated moisture levels, posing challenges in storage and transportation. This study presents a pioneer effort for concentration of karonda juice through optimizing the process parameters viz., temperature and time using central composite design (CCD) of response surface methodology (RSM) within rotary evaporator setup. Through ten experimental runs, variations were introduced, adjusting temperatures from 45 to 55 °C and duration from 90 to 210 min. The results showcased the efficacy of vacuum concentration, reducing moisture content to 16.43% and significantly elevating total soluble solids (TSS) from 9.02 to 89˚B. Moreover, key nutrients experienced substantial increase: ascorbic acid surged from 3.79 to 14.66 mg per 100 g, total phenolic content (TPC) soared from 100.74 to 386.97 mg GAE per 100 g, total antioxidant activity (mg AAE/100 g) escalated from 76.74 to 328.10 mg AAE per 100 g, anthocyanin content (mg/100 g) increased from 10.9 to 129.34 mg per 100 g, and iron content rose from 39 to 150.54 mg per 100 g. GC–MS profile elucidated compounds like Tetrahydrofuran, 3-Hydroxy-3-methylvaleric acid, 3-Hexen-2-one, Hydroperoxide and Octane. The optimization process, guided by RSM revealed the ideal parameters: 55 °C for 150 min, marking a significant advancement in karonda concentration techniques.

Tuning the antioxidant and antibacterial properties of lignin by physicochemical modification during sequential acid precipitation from Kraft black liquor

Turning lignin from black liquor waste into value-added bioactive agents is one of the possible routes for improving the sustainability and profitability of lignocellulosic industry. However, due to chemical and structural variability of lignin, it is necessary to isolate specific lignin fractions from black liquor with the purpose to achieve samples with unique chemical and structural characteristics and therefore, specific biological activities. In this study, poplar lignin fractions isolated from Kraft black liquor by sequential acid precipitation at pH´s 7.5, 5 and 2.5 (denoted as P-7.5, P-5 and P-2.5) were characterized according to their physicochemical, antioxidant and antibacterial properties. In general, lignin fractions displayed a wide elimination of lateral chains (aryl-β ether and C–C) and, therefore a high phenolic content and low molecular weight, as the pH sequential precipitation was decreased from 7.5 to 2.5. Moreover, thermal analysis revealed that the P-7.5 lignin fraction showed higher thermal stability than P-2.5 and P-5. In terms of antioxidant activity, the P-7.5 lignin fraction, with a higher S/G ratio and a less oxidized structure compared to P-5 and P-2.5, exhibited higher antioxidant activity. In addition, lower antibacterial effect was observed for all lignin fractions against Escherichia coli compared to that obtained against Staphylococcus aureus. Among them, the P-2.5 and P-5 fractions, with higher phenolic content and lower molecular weight values than P-7.5, showed a greater antibacterial effect against S. aureus.

Development of Mussaenda frondosa sepal infused functional tea with enhanced antioxidant and alpha-amylase inhibitory activities

Mussaenda frondosa (MF) is an edible species of the genus Mussaenda (Rubiaceae) that contains a wide array of medicinal compounds. The present study was conducted to evaluate the physicochemical and functional properties of the MF sepals and to develop a novel herbal tea with improved functional properties. Remarkably high antioxidant and α-amylase inhibitory activities were exhibited by water and ethanol extracts of MF, attributed to their high phenolic and flavonoid contents. None of the extracts showed toxicity, as evaluated by the brine shrimp lethality assay. A tea was formulated by blending different proportions (30, 40 and 50%) of dry sepals of MF with black tea. The sensory analysis showed a significantly high level of acceptance for the formula containing 40% MF (MFT-40) with augmented phenolic contents (138.82 ± 0.21 mg GAE/g), antioxidant (DPPH scavenging activity with IC50 of 12.23 ± 0.45 µg/mL), and hypoglycemic activities (α-amylase inhibition with IC50 of 104.80 ± 0.59 µg/mL) compared to the black tea control (with the values of 128.47 ± 0.13 mg GAE/g, 18.70 ± 0.68 µg/mL and 153.07 ± 0.61 µg/mL respectively). This study revealed the potential use of MF as a source of antioxidants for the development of new functional teas with enhanced health benefits.

PREPARATION, CHARACTERIZATION, AND IN VITRO EVALUATION OF GEL CONTAINING NANOPHYTO-PHOSPHOLIPID COMPLEX OF KOPASANDA LEAF EXTRACT (CHROMOLAENA ODORATA (L.) R. M. KING AND H. ROB)

Objective: This study aims to prepare, characterize, and in vitro evaluation of the gel containing nanophyto-phospholipid complex of kopasanda leaf extract. Methods: Kopasanda dried leaf was extracted by extraction reflux method, followed by total phenolic content of extract measurement using Spectrophotometry UV-Vis method. The nanophyto-phospholipid complex was prepared using an antisolvent evaporation method with various ratios between extract and phospholipid of 1:1; 1:2; 1:3. The optimum ratio was evaluated by entrapment efficiency (%). The nanophyto-phospholipid complex formation was characterized by polydispersity index, particle size, Fourier Transform Infra-Red (FT-IR), and the Transmission Electron Microscope (TEM) method. The optimum nanophyto-phospholipid complex was formulated into gel preparation. The in vitro permeation study was performed to discover the influence of gel containing nanophyto-phospholipid complex compared with gel-containing extract without the nanophyto-phospholipid complex formation. Results: Thetotal phenolic content of kopasanda leaf extract was 117.214±3.054 mg/GAE. The optimum ratio of kopasanda leaf extract and phospholipid was 1: 2 with entrapment efficiency (%), particle size, and polydispersity index equal to 99.897±0.001%, 130.1 nm and 0.394. The morphology of the nanophyto-phospholipid complex was spherical and the complex formation was confirmed by the FTIR spectrum. The permeation test showed that the gel containing nanophyto-phospholipid complex had better diffusion than the gel without the nanophyto-phospholipid complex formation. Conclusion: The gel containing nanophyto-phospholipid complex formation exhibited the potential drug delivery system to increase the phenolic content permeation of kopasanda leaf extract.