Polyphenol Content Research Articles

Study of the nutritional quality of peas (Pisum sativum L.) under different conservation conditions

Peas (Pisum sativum L.) are among the most widely cultivated legumes, known for their adaptability to dry and warm environments and their high nutritional value. This research aimed to investigate the biochemical diversity of proteins, polyphenols, flavonoids, tannins, and antioxidant activity in a local population of peas from the Mareth oasis in Tunisia under different preservation methods: fresh, frozen, canned, and dried. The hypothesis was that preservation methods significantly impact the nutritional quality of peas, with fresh peas retaining the highest levels of essential nutrients. The results showed that fresh peas had superior nutritional quality, demonstrating the highest concentrations of protein (39 mg/g MF), polyphenols (0.17 mg GAE/g MF), flavonoids (0.086 mg QE/mg MF), and antioxidants (52%). In contrast, dried peas exhibited the lowest nutrient levels, particularly in protein and antioxidant activity. The study highlighted that freezing is an effective method for preserving the nutritional integrity of peas compared to canning and drying, which significantly reduce essential nutrient levels. Understanding the effects of various preservation techniques is crucial for maintaining the nutritional quality of peas. These findings have significant implications for consumers and the food industry, advocating for practices that prioritize the retention of nutrients in preserved peas. This research contributes to the ongoing discourse on food preservation methods and their impact on nutritional quality, providing insights that support better choices in food processing and consumption.

Utilization of Microencapsulated Polyphenols to Enhance the Bioactive Compound Content in Whole Grain Bread: Recipe Optimization

In today’s health-conscious society, there is an increasing consumer demand for functional foods that not only satisfy nutritional needs but also promote overall well-being. The aim of this study was to develop a bread formulation enriched with microencapsulated polyphenols, oat β-glucan concentrate, and sour fermented beetroot juice to enhance its nutritional profile and health benefits. To protect sensitive polyphenols from thermal degradation during baking, the microencapsulation technique was employed to maintain their bioactivity. The influence of these ingredients on the physio-chemical parameters of bread (dough viscosity, hardness, porosity, bioactive ingredients content, color, and volatile compounds profiles), as well as sensory acceptability, was evaluated. Using response surface methodology, the formulation was optimized to achieve a product with high polyphenol and β-glucan content. The optimized formulation included a content of 4.60% sour fermented beetroot juice, 6.29% β-glucan concentrate, and 2.77% microencapsulated polyphenols. The final bread demonstrated significant antioxidant activity and high consumer acceptability, indicating its potential as a functional alternative to traditional bread. This innovative approach addresses the demand for healthier food options and emphasizes the role of functional ingredients in improving dietary quality and promoting health benefits.

Maximizing the Hesperidin Extraction Using Supercritical Carbon Dioxide and Ethanol: Theoretical Prediction and Experimental Results

Agroindustrial waste can be valorized towards the obtaining of several products such as pigments, proteins, fibers, and polyphenolic compounds with antioxidant capacity. Orange peel waste is a promising source of polyphenolic compounds such as hesperidin. However, conventional extraction techniques present some environmental limitations such as high solvent consumption and high wastewater generation. Supercritical fluid extraction (SFE) has emerged as a green extraction technique due to the low use of solvent. The aim of this study was to maximize the hesperidin extraction based on theoretical predictions of the operating conditions from empirical thermodynamic models using SFE with carbon dioxide (CO2) as a solvent. The theoretical conditions were validated experimentally on a semi-pilot scale. The extracts were evaluated in terms of hesperidin content, total polyphenol content, and antioxidant capacity. Thermodynamic prediction of the operating conditions showed that the ethanol used as a co-solvent promotes hesperidin extraction. The optimum operating conditions were 25 °C, 80 bar, and a volumetric co-solvent concentration of 10%. The validation of the operating conditions resulted in a final hesperidin concentration of 11.5 ± 0.03 g/kg of orange peel waste. The experimental results were 30.26-times higher using 10% vol of ethanol than the extraction of hesperidin with pure ethanol as a co-solvent. The total polyphenol content and antioxidant capacity resulted in 831.92 ± 40.01 mg Galic acid/100 g orange peel waste, 15.41± 0.91 EC50/mL, and 5.31 ± 0.67 µMolTrox/100 g orange peel. Finally, the prediction of operating conditions from empirical thermodynamic models such as the Peng–Robinson equation of state with some modifications (Stryjek Vera) for solid–gas equilibrium solubility calculations, allows for maximizing the content of the polyphenolic compounds using SFE.

Assessment of Pudding Formulations Using Lyophilized Apricot, Plum, and Plum–Apricot Powders: Texture, Bioactivity, and Sensory Quality

The food sector is constantly responding to consumers’ increased demands concerning healthy nutrition and beneficial ingredients. This study presented the development of three pudding alterations using lyophilized fruit (apricots, plum–apricots, and plums) powders. The same concentrations of fruit powder fully substituted the sugar in each formulation. The results showed that each new formulation formed a thick gel consistency and had full water-holding capacity at 24 h of storage. The color differed according to the established CIE-lab data. The lightness varied from 42.57 ± 1.97 (pudding formulation using plum powder) to 81.91 ± 1.18 (control sample). The total soluble solids and titratable acidity showed that the control sample was different from each new formulation. The water activity was similar in all studied samples varying from 0.978 ± 0.003 to 0.989 ± 0.001, and the plum and plum–apricot formulations had a pH near the control samples, at 6.54 and 7.23, respectively. The antioxidant activity, total polyphenol content, and total flavonoid content were also evaluated. The ABTS assay revealed the highest results compared to the other three applied methods. The sensory evaluation showed that it is necessary to further improve the recipes for better consumer perception.

Study on Bioactive Components of Aromatic Cynanchum thesioides (Freyn) K. Schum by Solvent Fractionation

This study evaluated the antioxidant activity of the methanol extract from aromatic Cynanchum thesioides (Freyn) K. Schum. by fractionating it with different solvents, aiming to provide theoretical evidence for the development of products related to aromatic Cynanchum thesioides (Freyn) K. Schum. The yield of the methanol extract was 13.33%, with the water fraction showing the highest yield, followed by n-hexane, n-butanol, dichloromethane, and ethyl acetate. Among these fractions, the ethyl acetate fraction showed the highest antioxidant activity, as indicated by total polyphenol content and ABTS radical scavenging activity. The DPPH radical scavenging activity, reducing power, and SOD-like activity measurements showed no significant difference between the ethyl acetate and n-butanol fractions, as both showed the highest radical scavenging activity. In the FRAP activity measurement, the n-butanol fraction ranked behind the ethyl acetate and dichloromethane fractions in terms of antioxidant activity. Although the ethyl acetate fraction showed the highest antioxidant activity, its yield was only 1.29%, making it unsuitable for product production considering productivity and economy. However, the n-butanol fraction showed overall high antioxidant activity and was approximately four times more abundant, with a yield of 5.80% compared to the ethyl acetate fraction. Consequently, considering both productivity and economy, the n-butanol fraction is considered suitable for product development and production.

New grape varieties descending from Monastrell characterised by their low sugar and high polyphenolic content

New grape varieties descending from Monastrell characterised by their low sugar and high polyphenolic content

Valorization of coconut (Cocos nucifera L.) testa as a biocolourant

IntroductionCoconut testa, a by-product of the coconut processing industry, is currently underutilised. This study aimed to extract a coconut testa-based food colourant using various organic solvents and physical methods, and to utilise this colourant in food product preparation.MethodsDifferent organic solvents, along with various time and temperature combinations, were employed for colourant extraction using both a laboratory-scale water bath and ultrasonication. The colour coordinate values (CIELab) of the testa-derived colourants were measured, and the colourants were screened for various phytochemicals. The in vitro antioxidant potential of the testa colourant was assessed by quantifying total phenolics, and the phytochemical composition, including monomeric anthocyanins, was evaluated.ResultsThe study determined the optimal combinations of organic solvents, temperature and time to obtain extracts with maximum antioxidant activity and total phenolic content (TPC). Acidified ethanol-based extracts of testa colourants yielded highest polyphenol content (154.39 ± 2.63 mg GAE/g) and flavonoids content (53.65 ± 0.62 mg QE/g). Similarly, ethanol-based extractants of coconut testa produced high anthocyanin content [823.02 ± 1.81 mg Cy-3-glc equivalents (C3GE)/100 g]. Acidified (0.3 M HCl) solvents at relatively high temperature and time combinations exhibited high antioxidant potential of testa colourant, as measured by CUPRAC, FRAP, and DPPH assays. Following the foam mat drying process of the colourant, a mature coconut water-based jelly was prepared by incorporating the testa colourant extracted with acidified ethanol.DiscussionThis study highlights the biochemical and antioxidant potential of the food colorant derived from coconut testa and explores its suitability for functional food applications. Therefore, coconut testa extract serves a dual purpose: it enhances the aesthetic appeal of food as a colourant and provides significant health-promoting properties due to its high anthocyanin content. Insights from this study could help in promoting the valorization of one of the beneficial by products of coconut industry.

Effect of fermentation temperature on the non-volatile components and in vitro hypoglycemic activity of Jinxuan black tea

Fermentation significantly influences the chemical composition of black tea, yet the effects of different fermentation temperatures on non-volatile components and their in vitro hypoglycemic activity are insufficiently studied. This research investigates how varying temperatures (20, 25, and 30°C) affect the bioactive profile and the inhibitory activity of Jinxuan black tea against α-glucosidase and α-amylase. Our results show that lower fermentation temperatures (20°C) lead to elevated levels of key bioactive compounds, including tea polyphenols (9.24%), soluble sugars (8.24%), thearubigins (7.17%), and theasinesin A (0.15%). These compounds correlate strongly with enhanced α-glucosidase inhibition (R = 0.76–0.97). Non-targeted metabolomic analysis revealed that 36 differential metabolites, including catechins, exhibited altered levels with increasing fermentation temperature. Notably, tea fermented at 20°C exhibited superior hypoglycemic activity, with α-glucosidase inhibition (IC50 = 14.00 ± 1.00 μg/ml) significantly outperforming α-amylase inhibition (IC50 = 2.48 ± 0.28 mg/ml). The findings of this research underscore the importance of fermentation temperature in optimizing the bioactive profile of black tea. It is proposed that recommendations for future processing or formulation should emphasize the use of lower fermentation temperatures, aimed at augmenting the health benefits linked to higher polyphenol content and stronger hypoglycemic activity.

Response Surface Methodology-Aided Optimization of Bioactive Compound Extraction from Apple Peels Through Pulsed Electric Field Pretreatment and Ultrasonication

Apple by-products (i.e., peels) are often thrown away, yet they are highly nutritious and provide numerous advantages as they contain a variety of nutrients such as vitamins, minerals, and antioxidants. Apple peels also comprise a high level of antioxidants, particularly polyphenols and flavonoids. This research aimed to determine the most efficacious extraction techniques and parameters to accomplish maximum bioactive compounds recovery from apple peels. Several extractions were conducted, including stirring, ultrasonication, and pulsed electric field-assisted extractions. Response surface methodology and several factors such as temperature, extraction duration, and solvent composition were considered to have a major impact on the isolation of bioactive compounds. The findings indicated that the most practical and efficient approach was to combine the pulsed electric field process with ultrasonication and stirring at 80 °C for 30 min, while 75% aqueous ethanol comprised the optimal solvent concentration, demonstrating the critical role of the solvent in optimizing extraction efficiency. The optimal conditions were obtained through response surface methodology with a statistical significance of p < 0.05. The extract exhibited a total polyphenolic content (TPC) of 17.23 mg gallic acid equivalents (GAE) per g of dry weight (dw), an ascorbic acid content (AAC) of 3.99 mg/g dw, and antioxidant activity of 130.87 μmol ascorbic acid equivalents (AAE)/g dw, as determined by FRAP and 95.38 μmol AAE/g dw from the DPPH assay. The measured antioxidant activity highlighted the significant potential of apple peels as a cost-effective source of exceptionally potent extracts.

Influence of altitudes and development stages on the chemical composition and antioxidant capacity of Andean blackberries (Rubus glaucus Benth)

BackgroundThe Andean blackberry (Rubus glaucus Benth), locally known as “Mora de Castilla,” is a high-altitude fruit rich in phytochemicals, mainly anthocyanins, with potent antioxidant properties. Although its chemical composition has been studied, the influence of altitude on its phytochemical profile and antioxidant capacity is still unclear. This research aimed to investigate the effects of development stages and altitude on the phytochemical profile and antioxidant activity of this fruit.MethodsAndean blackberry fruits were collected at different altitudes and development stages in the central Andean region of Ecuador. An hydroalcoholic extraction was used to quantify the compounds and determine the total antioxidant activity, while solid phase extraction (SPE) was performed to separate anthocyanins from other compounds. Ultra-high-performance liquid chromatography coupled to a triple quadrupole mass spectrometer (HPLC-DAD/ESI-MSn) was used to identify anthocyanin and non-anthocyanin phenols, while total antioxidant capacity, total polyphenols, total flavonoid content, and total anthocyanin content were quantified spectrophotometrically.ResultsFlavonols and anthocyanins constitute the majority of the flavonoids identified in the Andean blackberry extracts, both in terms of peak areas and number of identified compounds, followed by ellagic and gallic acid derivatives, as well as phenolic acids, mainly hydroxycinnamic acids. Quercetin was identified as the predominant flavonol in unripe berries, where anthocyanins were not significantly present. On the contrary, in ripe berries, cyanidin and its glycosides stood out as the main anthocyanins and predominant compounds. We observed that in the early stages of ripening, the total polyphenol content predominates in the berries and is mainly responsible for their antioxidant capacity. However, as the fruit ripens, the total anthocyanin content increases, becoming the most prominent bioactive compounds in fully ripe berries.ConclusionThe results suggest that higher altitude environmental conditions may improve the composition, concentration of phenolic compounds, and antioxidant activity of Andean blackberries. Overall, our findings highlight the high functional value of this fruit, supporting its health-protective effects when consumed regularly, either as fresh fruit or in nutraceutical form.

Mitigation of Oxidized Oil Effects on Production Performances and Meat Quality of Broilers by Dietary Supplementation of Allicin

The objective of this study was to evaluate the effects of dietary oxidized oil and allicin (two different dietary sources) as natural antioxidants on the growth performance and meat quality of broilers. A total of 200 one-day-old Ross 308 broilers were randomly divided into four dietary groups (50 birds/group). The experimental groups (OO—oxidized oil; OOA—oxidized oil and allicin; OOG—oxidized oil and garlic leaves) differed from the control one by the presence of oxidized oil in their dietary structure (peroxide value 9.07 (OO, OOA and OOG groups) vs. 1.70 (C group) meq active oxygen/kg). The diets given to the experimental groups differed from each other by the presence of allicin (100 mg/kg inclusion rate as extract (OOA) and 0.5% as garlic leaf powder (OOG)). At the end of the experiment, six animals/group were slaughtered, meat samples (breast and thigh) were collected, and nutritional value was established. The results showed that the allicin included in the experimental diet did not influence the proximate composition of breast meat (crude protein, fat, ash, and dry matter). The fatty acid profile was determined for each group of samples; a significant decrease in omega 3 FAs was noticed between the C group and the E groups (3.27% vs. 1.46%, 1.60%, and 1.56%) in breast meat samples, and a corresponding increase was noticed in saturated fatty acid (SFA) concentrations. Health indices with implications for atheroma and thrombus formation and cholesterol level were negatively affected by the presence of oxidized oil in the experimental diets, but the allicin extract supplement appeared to mitigate its influence. A positive influence of the dietary supplement was noticed on antioxidant capacity and polyphenol concentrations determined in breast and thigh samples under allicin supplement influence. The results of the current study revealed that the use of low oxidized oil in broilers diets did not affect productive performance. The nutritional quality of meat (breast and thigh) was negatively influenced by the presence of oxidized oil, but allicin supplements (extract or garlic leaves) improved lipid quality indices and antioxidant potential.

Argentine Malbec market: comparative study of general chemical parameters and sensory properties within low, medium and high price segments

Malbec, Argentina's emblematic wine, is appreciated worldwide for its unique characteristics and distinctive organoleptic profile. As demand for Malbec wines increases locally in Argentina and international markets, there is a need to better understand the relationship between the price of these wines and their chemical and sensory characteristics. The aim of this study was to describe and quantify the sensory attributes and chemical parameters (in particular, phenolics) of Argentinean Malbec wines of different price segments. In order to observe the differences between each price range, the eight best-selling wines from the low, medium, and high price categories were analysed. Wine general analytical parameters and phenolics composition were determined and a descriptive analysis was performed with a trained panel. The results show that it was only possible to differentiate between the high- and low-price ranges. Both ranges exhibited variability, including different types of wines. Significant differences were identified in several parameters, such as O.D.280, titratable acidity, malic acid, volatile acidity, alcohol, glucose and total sugars. There were also significant differences in anthocyanins, LPP, SPP, TPP and tannins. The high-price range was characterised by higher alcohol content, greater polyphenol concentration and greater colour intensity. Sensorially, they were distinguished by the descriptors wood, astringency and colour. The low-price range was associated with low colour intensity and higher total sugar content. This is the first study to clearly establish the sensory differences among different price ranges of Argentine wines. Our study demonstrated that wine pricing is not determined in a subjective or arbitrary manner; rather, wines produced for a specific segment are intentionally designed to achieve the desired sensory and chemical characteristics.

Unraveling the Impact of Aspergillus sojae—A Food-Grade Fungus—On Phytoalexins, Phenolic Acids, and the Antioxidant and Antidiabetic Activity of Different Legumes

Legumes are a rich source of polyphenolic compounds known for their ability to promote health. Under stress conditions, legumes have been shown to produce higher levels of secondary metabolites, as a defensive mechanism. Hence, the present study aimed to induce legume seeds (e.g., soybean, chickpea, green pea, and red kidney bean) by inoculating them with Aspergillus sojae (A. sojae) and to evaluate the extracts for phytoalexins, phenolics, and antioxidant, antiobesity, and antidiabetic potentials. The UPLC-DAD findings of A. sojae-induced legumes showed medicarpin and maackiain in chickpea, pisatin in green pea, glyceollin I-III in soybean, and kievitone and phaseollin in red kidney bean. All induced legumes exhibited a higher total polyphenol content compared to the non-induced ones. Among induced legumes, soybean exhibited a higher (4.85 mg GAE/g) polyphenol content. The UPLC-ESI-QTOF-MS/MS findings established that legumes contained substantial levels of protocatechuic acid, vanillic acid, ferulic acid, chlorogenic acid, coumaric acid, 4-hydroxybenzoic acid, and caffeic acid. The results of antioxidant assays revealed a significantly higher level of activity in induced red kidney bean and soybean, whereas the level of activity in non-induced legumes was markedly lower. Moreover, induced red kidney bean effectively inhibited α-glucosidase (87.2%) and α-amylase (63.90%) at 5 mg/mL. Additionally, the maximum lipase inhibitory effects were displayed by induced soybean (72.54%) at 20 mg/mL.

Effect of Extracted Walnut Pomace Cake Edible Coating and Packaging Type on Quality Parameters of Walnut (Juglans regia L.) Kernels During Long Storage Periods

Walnuts are highly valued for their rich nutritional content, but their quality degrades during storage due to oxidation and other quality reducing processes. This study investigated the use of bioactive compounds extracted from walnut pomace, a by-product of walnut oil production, to develop an edible coating that extends the shelf life of ‘Milotai 10’ walnut kernels. Walnut kernels were stored for eight months in four different packaging materials (PE, PP, MPP, PLA) and three treatments were used (air or without treatment, nitrogen gas, and walnut pomace extract coating). The effects of these combinations on walnut quality parameters, including polyphenol content, vitamin E, fatty acids, peroxide value, and color, were analyzed. The results show that the combination of metallized polypropylene packaging under nitrogen treatment or with atmospheric air and walnut pomace extract (MPP-A-E+) best preserves walnut quality, making it a promising option for extending shelf-life.

Exploring the potential of bioactive compounds of Capparis spinosa L. from Morocco: Unveiling its antioxidant and antifungal powers against Alternaria alternata

Capparis spinosa L. is a Mediterranean shrub and one of the most important species of the gender Capparis due to its ecological, medicinal and economic importance. This species has strong adaptation characteristics to regions with fluctuating climates. This work aims to evaluate the effect of the locality’s climate and plant’s parts on the content of polyphenols, flavonoids and antioxidant and antifungal activities of caper leaves and seeds. The present study was carried out in 7 localities in 2 Moroccan regions, Oriental and Fez-Meknes, where we collected leaves and seeds samples. Phenolic compounds were determined by the Folin Ciocalteu method, antioxidant activity was studied by DPPH and ABTS tests and an in vitro test of antifungal activity was achieved using Alternaria alternata. The analysis of variance showed no significant effect of locality, plant’s parts and their interaction on the phenolic compounds, antioxidant and antifungal activities of C. spinosa. Methanolic leaves extracts demonstrated the most favorable outcomes, yielding a maximum polyphenol content of 124.48 ± 0.05 mg EAG/g DW. Additionally, the maximum flavonoid content was recorded at 24.51 ± 0.01 mg EQ/g DW. The evaluation of the antioxidant activity showed that the minimum inhibitory concentration at 50 % (IC50) is 2.06 ± 0.05 mg/mL and 2.05 ± 0.02 mg/mL using DPPH and ABTS tests respectively. These extracts exhibited the highest % of inhibition, 30.59 % at 1000 ppm against A. alternata. The richness of the caper plant in bioactive compounds reveals an interest in its therapeutic and pharmaceutical virtues. In addition, it could be an alternative to chemicals for the control of phytopathogenic fungi on fruits or vegetables.

Impact of processing on polyphenols content in food: A nutritional and statistical analysis of Brazilian menus

Fresh and minimally processed foods are recognized as important natural sources of phenolic compounds, while industrial processing tends to reduce their concentrations. This in silico study investigated the effect of food processing on the presence of phenolic compounds in Brazilian menus, using linear regression models. The research examined menus from 319 schools in 75 counties in the state of Sergipe, Brazil, analyzing the caloric content, nutrients and polyphenols. These variables were grouped based on similarity and subjected to cluster analysis using Euclidean distance and Ward’s method. The foods were classified by the degree of processing, based on NOVA classification, with modifications. The polyphenol content in menus was estimated using the Phenol Explorer database. Cluster analysis revealed three distinct groupings and the results indicated that cluster 2 offered the highest macro and micronutrient values. Linear regression highlighted that the presence of regional foods and culinary ingredients significantly influenced the concentration of flavonoids and phenolic acid in the school menus analyzed. Fresh and minimally processed foods were positively associated with flavonoids without hydrolysis and phenolic acid with hydrolysis. Ultra-processed foods, on the other hand, showed negative associations with flavonoids with hydrolysis.. These results provide important insights into the formulation of school menus, with implications for nutrition and public health.

Development of a Spectrophotometric Flow-Based System for the Determination of Total Polyphenol Content in Legume Flours.

Conventional nutritional characterization of legume flours comprises costly and laborious analytical methods for nutrient quantification that establish the quality of seeds, including their macronutrient quantification, fiber, mineral, antioxidant content, and more. The quantification of total polyphenol content (TPC) in legumes is performed using different analytic methods, namely the Folin-Ciocalteu (FC) method, which is lengthy and employs potentially toxic reagents. Additionally, it is time-consuming and prone to human error if carried out in a conventional batch mode. To develop a semi-automatic method for a faster, greener, and more precise TPC quantification, resorting to flow injection analysis (FIA). The development of the FIA method was based on the FC method. The flow manifold was structured by performing an array of preliminary studies, which led to the establishment of the method that displayed the highest sensitivity (highest slope of the calibration curve). The method was applied to determine the TPC in various legume flours. This novel method resulted in a throughput of 1 analysis per minute, allowing to analyze 20 samples in triplicate within an hour, with a LOD of 4.32 mg L-1, a LOQ of 14.4 mg L-1, and an RSD of 4.4%. The results calculated from the proposed FIA method agreed with those of the reference procedure. By using the FIA system, a lower consumption of reagents was observed. Additionally, as there is no need to reach chemical equilibrium, a high throughput has been achieved, resulting in a faster and greener method for the determination of polyphenols in various types of legumes.

Evaluation of cosmetic efficacy of lychee seed fermentation liquid

BackgroundLychee seeds were fermented by three kinds of bacteria (Lactobacillus plantarum, Saccharomyces cerevillus and ganoderma lucidum mycelium), and two effective strains were selected by two indexes of activity content and antioxidant, so as to further verify whether lychee seeds have waste multiplication effect and can protect cells damaged by oxidation from anti-inflammatory, anti-aging and safety.ResultsThe contents of polyphenols, flavonoids and proteins in the solution fermented by Ganoderma lucidum mycelium did not increase, thus affecting the antioxidant capacity of the solution was far less than that of the water extract. The active content of the other two fermentation solutions was higher than that of the water extract, and the ability of scavenging free radicals of the two solutions increased with the increase of the volume fraction. At the cellular level, the two fermentation solutions showed repair effects on UVA-induced damaged cells. The contents of type I collagen (COL-1), total antioxidant capacity and ELN were increased, the contents of reactive oxygen species and MDA were decreased, and the expressions of inflammatory factors IL-6, TNF-a, iNOS and COX-2 were decreased in HaCaT cells. From the gene level, the mRNA contents of IL-6, TNF-a, Caspase-3, Caspase-9, Bax and Bcl were significantly decreased. The test of chick embryo chorioallantoic membrane (HTET CAM) showed that there was no bleeding and litchi seed fermentation liquid was not irritating.ConclusionsTherefore, two kinds of litchi seed fermentation can be used as natural plant raw materials for cosmetics, and have strong antioxidant, anti-inflammatory and anti-aging functions on skin, and also have good human safety.Graphical

The Effects of Enriching Shortbread Cookies with Dried Sea Buckthorn Fruit on the Physicochemical and Sensory Properties

The present study evaluated the physicochemical parameters, polyphenolics content, levels of heat-induced compounds (acrylamide, furfural, 5-hydroxymethylfurfural), antioxidant properties, as well as sensory quality of shortbread cookies enriched with dried sea buckthorn fruit (SBF). The SBF-enriched cookies were prepared by replacing 1, 2, 3, or 5% of the flour with dried sea buckthorn fruit. Our results showed the presence of 12 phenolic acids and 5 flavonoids in the SBF, while two phenolic acids and two flavonoids were detected in the cookies. Most of the compounds were identified in the cookies enriched with 5% SBF. Among the phenolic acids, benzoic acid was the most abundant, while among the flavonoids, quercetin was the most abundant. 5-hydroxymethylofurfural was not detected in any cookies, and the addition of SBF contributed to the presence of furfural in baked products and increased the amount of acrylamide, and their content increased with the amount of SBF addition. The addition of sea buckthorn fruit at 5% distinctly exceeded the benchmark level of acrylamide in the cookies and worsened their sensory quality. It should also be noted that SBF significantly (p < 0.05) improved the antioxidant potential determined by two tests, ABTS and DPPH. The SBF-enriched cookies were characterized by significantly higher values of crispness and browning index compared to the control cookies. The results of the study indicate that SBF can be successfully used as a component of bakery products. In conclusion, the cookies with SBF can show improved technological and functional properties and constitute an added value bakery product that could provide health benefits.

Phytochemical Analysis, Antioxidant Activity of Wild Medicinal Plants of Himalayan Range

Plants that are indigenous to the Himalayas have been exploited for their therapeutic properties for over 6,500 years. Using their deep knowledge of the local flora and fauna, traditional healers in the region are able to treat a wide variety of maladies with herbal treatments. People who live in rural areas of the Himalayas rely on wild medicinal plants for their health, and we need to do everything in our power to ensure that these plants continue to thrive in the harsh desert climate of the Himalayas. Raw materials that are obtained from wild plants are in high demand all around the world, particularly among pharmaceutical companies, ethnomedics, and practitioners of traditional medicine as well as other medical practitioners. India has been a top exporter of raw herbal medications all over the world. This is mostly due to the number of medicinal plants that can be found in the Himalayas. The aim of this study was to determine the Phytochemical analysis and antioxidant activity of various parts of 20 selected wild medicinal plants, found in the Himalayan regions in India, China, Nepal, Bhutan and Pakistan including Swertia bimaculate, Ficus neriifolia, Rubus treutleri, Periploca calophylla, G. depressa, Buddleja napaulensis, Habenaria edgeworthii, Pyracantha crenulate, Roscoea procera, Allium rubellum, Berberis chitria, Capsella bursa-pastoris, Artemisia maritima, C. glanduliferum, C. distans, Juniperus macropoda, Origanum vulgare, Valeriana jatamansi, Polygonatum verticillatum, Meconopsis aculeate and Fragaria nubicolais. There were several different parts of the species that were examined to determine their total polyphenol, flavonoid, alkaloid, saponin, and tannin concentrations. One fraction of the plant extracts was found to contain a higher quantity of phytochemicals when compared to the other portions. Through the utilisation of the DPPH and FRAP model systems, the antioxidant capacity of a number of different components was assessed. The high-performance liquid chromatography (HPLC) technique can be combined with the DPPH and/or ABTS tests in order to rapidly screen extracts for the presence of active chemicals.