Content Of Bioactive Components Research Articles

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.

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.

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.

Development of functional noodles by encapsulating mango peel powder as a source of bioactive compounds

Antioxidant compounds such as phenolics and carotenoids scavenge reactive oxygen species and protect against degenerative diseases such as cancer and cardiovascular disease when used as food additives or supplements. Mango peel is a by-product of mango which is a good source of bioactive substances such as phytochemicals, antioxidants, and dietary fibers. Unfortunately, the study on mango peel as a potential food additive is very limited. Accordingly, the present study aimed to develop functional noodles through extrusion technology with the encapsulation of mango peel powder as a natural source of bioactive compounds. First, mango peel powder (MPP) was prepared and incorporated during the mixing of ingredients before noodles formation at three different levels (2.5, 5 and 7.5 %). Afterward, the noodles were studied to determine how the encapsulated MPP affects the proximate composition, physicochemical characteristics, polyphenols, carotenoids, anthocyanin, antioxidant and antidiabetic activity, and sensory characteristics. The noodles exhibited a dose-dependent relationship in the content of bioactive components and functional activities with the encapsulation of MPP levels. A significantly (p 0.05) higher value was noticed in 7.5 % of MPP-encapsulated noodles than in any level of MPP encapsulation in noodles. The fiber and protein contents in the MPP-encapsulated noodles were increased by about 0–1.22 % and 0–3.16 %, respectively. However, noodles’ color index and water absorption index were decreased with the level of MPP encapsulation. The cooking loss of noodles increased from 4.64 to 5.17, 6.49, and 7.32 %, whereas the cooked weight decreased from 35.11 to 34.40, 33.65, and 33.23 % with 2.5, 5.0, and 7.5 % of MPP encapsulation, respectively. However, MPP was stable during storage of noodles exhibiting higher phenolic content and antioxidant activity than control samples. The sensory evaluation showed that MPP-encapsulated noodles at levels 2.5 and 5 % had approximately similar overall acceptability values with the control sample. As a result of the findings, it appears that adding MPP up to 5 % to noodles improves their nutritional quality without changing their cooking, structural, or sensory aspects. Therefore, mango peel powder can be a potential cheap source for the development of functional noodles and food ingredients.

Effects of the Ripening Time of Porcelain Banana (Musa spp. Abb cv. Pisang awak) on the total Polyphenol Contents and Bioactivities

To investigate the influence of the banana ripening stage on the change in the content of bioactive components and their bioactivities, ripening stages of porcelain banana peels were screened for the total phenolic content (TPC) and antioxidant activities using three methods, including DPPH scavenging assay, ferric reducing/antioxidant power (FRAP) assay, and inhibition of polyphenol oxidase activity (PPO assay). The Pearson correlation analysis of antioxidant parameters of banana peel extracts for each ripening stages with TPC data showed that the TPC values in the sample extracts were strongly negatively correlated with the IC50 values of the DPPH assay (r = -0.905). They positively correlated with the Fe3+ reduction capacity of Fe2+ (r = 0.723) and the ability to inhibit PPO enzyme at a concentration extract of 100 µg/mL (r = 0.786). During the ripening of bananas, the TPC at stage 1 (M1, light green, 228 mg GAE/100 g DW) was highest, and decreased to a minimum at stage 4 (M4, yellow color, accounts for 50% to 85% of the total banana peel surface area), and increase in stage 6 (M6, yellow color and appearance of black points, 199.9 mg GAE/100 g DW). The banana peel extract in stage 6 showed intense activities, having the highest extraction yield (15.18%) and was analyzed chemical constituents by HPLC-MS, which showed that it contains valuable group compounds such as phenolic acids, flavonols, flavan-3-ols, catecholamines, lignans, and antibacterial compounds. This shows the potential of using banana peels to prepare polyphenol extracts containing high antioxidant activities, enhancing the use value of bananas.

Impact of green technology on content of bioactive components in eggplant

Background: Green manure fertilizers play a great role in increasing fertility, soil quality and nutrient supply of crops. Additionally, biofertilizers with various strains of fungi increase the availability of biologically active elements for plants. The combined use of green manure and biological fertilizers is of great interest for increasing the content of bioactive components and the functional activity of food.Objective: The main goal of the research was to evaluate the effectiveness of the combined use of various green manure plants and biological fertilizers on the content of bioactive components (total sugars, dry matter, ascorbic acid, B vitamins and macro and micronutrients) in eggplants in the context of increasing food functionality. Methods: Plants from the Fabaceae L. family (beans, peas, and soybeans) were used as green manure. The experiment was set up by a block-randomized method in 4 replications. Biofertilizers were applied at the beginning of intensive growth and at the beginning of the fruiting stage. Soil analysis and content of macro- and micronutrients (Potassium, Calcium, Magnesium, Phosphate, and Iron) in eggplant fruits were done with a spectrophotometry system. Results: Green manure crops and their combination with biofertilizers contributed to an increase in content of vitamin C, Vitamin B1, macro-micronutrients (calcium, potassium, phosphorus, magnesium, and Iron) in all treatment options. The higher yield was recorded in variants with the use of Organit N’ and ‘Organit P’.Conclusion: The concurrent application of green manure and biofertilizers leads to an enhancement of the functional properties of eggplant fruits. This improvement is attributed to the enhanced soil quality and increased levels of nutrients and bioactive compounds, including vitamins C and B1.The positive effect of the applied technology on the eggplant fruits’ qualitative particularities, productivity and functionality creates a basis for recommending the use of tested fertilizers to producers and will serve as a starting point for evaluating the proposed green technology on other crops.Keywords: soya, bean, pea, vitamin C, vitamin B 1

Rock Samphire (Crithmum maritimum L.) as a Functional Food: Awareness, Consumption Habits and Culinary Use

Functional foods are the name given to food groups that, when consumed, have beneficial effects such as promoting and maintaining metabolic health and preventing diseases, rather than just meeting nutritional needs. Rock samphire (Crithmum maritimum L.), is a plant that grows naturally in the Mediterranean and Aegean regions of Turkey and on the coasts of Cyprus, has been consumed in these regions for many years. The consumption of the rock samphire, which draws attention with its high iodine and bioactive component content, has been limited to the regions where it grows. In this study, the local consumption habits, recipes of the rock samphire plant and the awareness of its functional properties were determined. In the study, six different recipes were obtained from the local people. Traditional products prepared according to the recipes were photographed by the authors. In addition, twenty local people were interviewed and it was determined that consumers were informed about the functional properties of the rock samphire and that these properties motivated consumers to consume the plant. As a result of the study, it was concluded that the integration of locally-consumed rock samphire into the daily diets by introducing them into non-regional cuisines would contribute positively to the general public health and the economy of the region.

Obtaining an Oily Ingredient Rich in PUFAS and Tocopherols and a High-Nutritional-Value Flour from Beans (Phaseolus vulgaris L.) by Supercritical CO2 Extraction.

The objective of this work was to carry out a preliminary study of the fractionation by supercritical CO2 (sc-CO2) extraction of two varieties of Peruvian beans (Phaseolus vulgaris L.), white (WB) and red (RB), to obtain two novel products: an oil rich in essential fatty acids and tocopherols and a defatted flour with high nutritional value and amino acids. The extraction temperature and pressure were optimized using the response surface methodology (RSM) and the extraction kinetics were optimized using the Spline equation. The results revealed that the best extraction conditions for WB and RB were 396.36 Bar, 40.46 °C, with an efficiency of 1.65%; and 391.995 Bar, 44.00 °C, with an efficiency of 1.12%, respectively. The WB and RB oils presented a high degree of polyunsaturation (63.2 and 52.8%, respectively), with oleic, linoleic, and linolenic fatty acids prevailing. Gamma-tocopherol was the predominant antioxidant in both oils. The residual flours (WB and RB) obtained after extraction with sc-CO2 had a high average content of proteins (23%), carbohydrates (61%), and minerals (3%). The limiting amino acids of WB were: Fen + Tyr, Leu, Lys, and in RB, only Leu was limiting. The viscosity of the solutions (20%) of the WB and RB flours mainly adjusted to the Waele's Ostwald model (r = 0.988). It is concluded that both products (oil and bean flour) obtained in an optimized manner using an eco-friendly technology with sc-CO2 have high nutrient and bioactive component content and can be used in the development of new ingredients and healthy foods of plant origin.

Astragalus membranaceus: Impact of postharvest drying processes on yield and components of bioactive compounds

Drying of the roots is a typical postharvest process in the production of the widely used Traditional Chinese Medicinal herb Astragalus membranaceus but there is limited understanding of its effect on quality. This study investigated drying and steaming treatments to address how quality is affected by postharvest processing. It was found that the total content of bioactive components in A. membranaceus decreased by 46 % when dried at 40 °C; 78 %−82 % when dried at 40 °C, then steamed and dried again at 40 °C, 60 °C or 80 °C; and 67 % when steamed and dried at 40 °C. Steaming prior to drying resulted in a chemical profile less different from drying alone or double drying when compared with fresh, having the highest level of calycosin-7-O-β-D-glucoside and lower levels of its metabolites. Drying and double drying resulted in deglycosylation of calycosin-7-O-β-D-glucoside into calycosin and formononetin. Despite significant decrease in bioactive content, the least altered composition of samples steamed prior to drying may indicate inactivation of enzymes and present an alternative postharvest process depending on the desired chemical profile of the A. membranaceus product.

Comparative study of bioactive compound content and antioxidant activity in different extraction methods of Syzygium Polyanthum leaves

Link of Video Abstract: https://youtu.be/VtCPJX9TPg4 Background : Syzygium Polyanthum is classified among the 5,000 medicinal plant species documented in the Indonesian Medicinal Herb Index. It is utilised for a variety of purposes in traditional medicine and has potential health benefits. Extraction of medicinal plants is crucial to separate active plant materials or secondary metabolites. The aim of the study was to compare extracts of Syzygium Polyanthum Leaves using different methods: maceration and UAE in extracting flavonoids, phenolic compounds and antioxidant activity. Methods: the bioactive component content and antioxidant activity of Syzygium polyanthum leaves extracted using two different methods—maceration and ultrasound-assisted extraction (UAE)—are compared. 96% ethanol was employed as the extracting solvent in the maceration and UAE extraction processes for S. polyanthum.The bioactive substances in both extracts were determined using Liquid Chromatography-High Resolution Mass Spectrometry (LC-HRMS). Result: The amount of total phenolic, flavonoid, and IC50 in S. polyanthum leaves was evaluated between the maceration extraction method and UAE. Liquid chromatography-high Resolution Mass Spectrometry (LC-HRMS) analysis was utilized to detect the presence of bioactive compounds, then classified according to the PubChem database's taxonomy. There were comparable amounts of flavonoids in both extracts (60.194 mg QE/g and 60.074 mg QE/g). According to the DPPH assay, the total phenol for the extracts obtained by maceration and UAE was 94.63 ± 2.18 mg GAE/g and 122.87 ± 5.99 mg GAE/g extracts respectively, and the IC50 for the extracts obtained by maceration and UAE were 88.21 ± 1.38 μg/mL and 41.23 ± 6.11 μg/mL. Conclusion: The findings of the study indicated that the ultrasonic-assisted extraction (UAE) approach yielded significantly greater quantities of total phenolic and flavonoid compounds, as well as exhibited stronger antioxidant activity, when compared to the maceration extraction method. The utilisation of the UAE approach resulted in a significant rise in the antioxidant activity of S. polyanthum leaves.

Effect of infrared roasting of perilla seeds on the content of bioactive components and antioxidant capacity in oil

AbstractThe effects of different infrared roasting temperatures (120, 140, and 160°C) and time (0, 10, 15, and 20 min) on the oxidative stability and content of active components in perilla oil were investigated. Fatty acid is one of the active components in perilla oil. The findings demonstrated that infrared baking had little impact on the fatty acids in perilla seed oil. The oxidative stability of perilla oil increased with the rising temperature of the infrared heating process. Phenolic substances were used as main antioxidants of polar extracts from perilla seed oil. Oxidative stability of perilla seed oil was highest after 20 min of exposure to 140°C. Furthermore, the amount of phenolic compounds and the DPPH radical scavenging activity of perilla seed oil treated at 140°C for 20 min were significantly higher compared to other infrared treatments, while the amount of total tocopherol was significantly lower. These results indicated that the quality and characteristics of perilla seed oil could be effectively improved by pressing perilla seed after infrared pretreatment.

The Effect of Ultrasound and Pulsed Electric Field on the Osmotic Dehydration Process of Strawberries

Currently, the demands of consumers are growing, and they expect safe and natural products of higher quality compared to products processed using thermal methods. Thermal treatment influences the sensory as well as quality and nutritional value of processed plant material. This results in the development of innovative, non-thermal methods of food preservation and processing. Hence, the study was conducted to examine how ultrasound (US) and pulsed electric field (PEF) affect the osmotic dehydration process of strawberries. An US treatment with a power of 400 W and a frequency of 24 kHz for 30 and 90 s and a PEF treatment were used, adopting the appropriate energy consumption of 1 and 2.5 kJ/kg. Then, strawberries after both processes were osmotically dehydrated in 0.5; 1, and 2 h at 30 °C. Dehydration was carried out in a 50% sucrose solution. Research findings have indicated that the pretreatment positively enhanced the efficiency of osmotic dehydration. An improvement in the dry weight gain rate was noted. Strawberries dehydrated with the use of pretreatment had similar or lower color values and the content of bioactive components compared to strawberries subjected to dehydration only. The material treated with the PEF turned out to be the softest. Significant differences in sugar content were noted in fruits after pretreatment. Sucrose levels increased, glucose levels decreased, and fructose remained at a comparable level.