Content Of Total Phenolic Compounds Research Articles

Sustainable Processes and Physico-Chemical Characterization of Artisanal Spontaneous Gluten Free Sourdough (Quinoa, Amaranth and Brown Rice) Compared to Wheat Sourdough

The industry predominantly depends on synthetic or artificial additives, occasionally permitting the inclusion of natural molecules sourced from plants or replicated from their original counterparts. The production of bakery products increasingly uses sourdough to improve the quality of bread or to obtain “clean label” products (free of artificial additives). The additive production sector contributes to this concern through the synthesis of potentially harmful compounds, the utilization of hazardous chemicals and solvents, the management of resulting by-products, and reliance on non-renewable resources for manufacturing. One percent of the world’s population suffers from celiac disease. Celiac disease is treated by excluding gluten from the diet. Most gluten-free bakery products have low nutritional and sensory quality. Therefore, sourdough is being used to replace chemical yeast to improve the sensory and nutritional quality and increase the shelf life of gluten-free bakery products. Three gluten-free sourdoughs were prepared with different flours: brown rice, quinoa and amaranth, in order to compare them with traditional sourdough (wheat) and optimize the most suitable temperature for the conservation of sourdoughs. Physicochemical analysis (pH, titratable acidity and color), antioxidant activity (FRAP, ORAC and ABTS), total phenolic compound content (Folin–Ciocalteu), total aflatoxin content, lactic and acetic acid content and microbiological analysis (mold and yeast content and bacterial and fungal composition (microbiota composition)) were carried out during the elaboration process and at different storage temperatures. A higher microbiological quantity of molds and yeasts (7.97 log CFU/mL), non-Saccharomyces yeasts (7.78 log CFU/mL) and lactic acid bacteria (8.10 log CFU/mL) and fungal composition were observed in the amaranth sourdough. The wheat sourdough obtained a higher total content of phenolic compounds (33.03 mg GAE g−1) and antioxidant capacity in ABTS and FRAP, but the quinoa sourdough had the highest ORAC content. In addition, it was observed that the adequate temperature for the conservation of the doughs is 25 °C, due to the predominance of Lactobacillus spp. and Pediococcus spp. bacteria in the sourdough. Therefore, pseudocereal sourdoughs (quinoa and amaranth) could be an alternative to incorporate into the preparation of gluten-free bread, since their microbial composition, physicochemical composition, antioxidant activity and total phenolic compounds would contribute to gluten-free bread and thus produce health benefits for people with celiac disease.

Antioxidant and Hepatoprotective Activity of an Extract from the Overground Parts of Phlomis russeliana Lag. ex Benth

An evaluation of the possible hepatotoxicity/hepatoprotective effects of a defatted extract of the above ground parts of Phlomis russeliana was conducted in vitro and in vivo. The extract was tested in vitro on hepatocytes alone and in a carbon tetrachloride (CCl4)-bioactivation model. The same toxic substance was used for the in vivo evaluation on old Wistar rats. The extract was standardised via high performance liquid chromatography (HPLC) by the quantification of total flavonoids and verbascoside. Gallic acid equivalents were used to express the content of total phenolic compounds. The identification of flavonoids in this species was undertaken for the first time. The extract was not statistically hepatotoxic in vitro on the isolated rat hepatocytes. In the CCl4-induced hepatotoxicity model, the extract had a hepatoprotective effect, which was concentration-dependant (the highest at 50 µg/mL). An in vivo study on old rats confirmed the observed antioxidant and hepatoprotective effects. The histological findings were favourable for the rats, given the extract and CCl4 in combination. They had an unchanged organ structure, which is commensurable with these animals, treated with a combination of CCl4 and silymarin.

Feeding Dairy Goats Dehydrated Orange Pulp Improves Cheese Antioxidant Content

Agroindustrial by-products constitute an alternative source of feed livestock, and their use contributes to the sustainability of livestock systems and the circular bioeconomy. The effects of replacing cereal (0%, 40%, and 80%) with dehydrated orange pulp (DOP) in the diet of goats on the antioxidant and fatty acid (FA) contents of cheeses were evaluated. For a more suitable understanding of the role of coagulant enzymes in establishing the properties of the cheese, the effect of milk-clotting with animal and vegetable rennet was also analysed. The rennet did not substantially affect the FA or the antioxidant compounds, and the use of DOP did not affect the FA contents. However, the α-tocopherol levels, total phenolic compounds (TPC), and total antioxidant capacity (TAC) in cheeses increased as the percentage of DOP replacing cereals increased. Moreover, the high correlation obtained between the TAC and the TPC (r = 0.73) and α-tocopherol (r = 0.62) contents indicated the important role played by these compounds in improving the antioxidant capacity of the cheese. In conclusion, DOP is a suitable alternative to cereals in the diet of goats and improves the antioxidant status of the cheese produced.

Designing the Quality Characteristics of Berry Processing Byproducts Using Fermentation

In recent years, there has been increasing interest in berry fruit processing byproducts, namely, seeds, pulp, and peel, due to the high content of nutritionally valuable ingredients. The market is seeing an increase in the popularity of fermented products, especially those from vegetables or fruits. Fermented fruit pomace can be used as an ingredient or food additive. Many studies have confirmed that the fermentation process can increase the antioxidant activity of plant extracts due to the decomposition of cell walls. The aim of this study was to evaluate the microbiological quality and antioxidant potential of fermented berry pomace (from chokeberry, blackcurrant, raspberry, and strawberry) in terms of its potential use as an alternative source of valuable ingredients for the design of new food products. The scope of this research included assessing microbiological quality, vitamin C and total phenolic compound (TPC) contents, and antioxidant activity using ABTS, DPPH, and FRAP assays. The polyphenolic compound and vitamin C contents, as well as antioxidant activity, depended on the mixture of microbial strains used for fermentation and the type of fruit pomace. The most favorable parameters for TPC, ABTS, DPPH, and FRAP were obtained for chokeberry pomace samples inoculated with yeast cultures. Chokeberry pomace exhibited the highest vitamin C content when inoculated with a mixture of bacteria.

Polyphenol Profile, Antioxidant Activity and Yield of Cynara cardunculus altilis in Response to Nitrogen Fertilisation

Cardoon leaves are of great pharmaceutical importance due to their high content of polyphenol compounds. Polyphenolic compounds have attracted much interest due to their health-promoting effects. The content of these compounds in C. cardunculus depends on several factors, such as genotype, crop management, plant tissues, harvest time, and storage time. In this study, the effects of nitrogen (N) fertilisation (rates and forms) on the biomass yield and polyphenol profile of the leaves were determined. Increasing the amount of N up to 180 kg-ha−1 in fertilisation did not significantly increase the air-dried biomass yield of the leaves. On the contrary, it led to lower concentrations of total phenolic compounds (TP), total flavonoids (TF), caffeic acid, cynarin, and luteolin. Improvements in performance were achieved when 120 kg-ha−1 N rate was applied and increases in TP, TF content, and radical scavenging activity were observed. The applied N forms (NO3, NH4 or urea) had different effects on the concentrations of individual compounds and leaf air-dried biomass. Higher concentrations of cynarin, luteolin, and luteolin-7-O-glucoside were found when the N forms NH4 and urea were applied; higher caffeic acid content was found when urea was applied. The application of NO3 and urea in fertilisation reduced the level of luteolin-7-O-rutinoside, while the application of NO3 and NH4 reduced the amount of caffeic acid. The obtained results provide a better understanding of the effects of N rates and forms on cardoon leaves over two growing seasons.

The Quality Evaluation of Avocado Fruits (Persea americana Mill.) of Hass Produced in Different Localities on the Island of Tenerife, Spain.

The effect of the production area on the quality of Hass avocados grown on the island of Tenerife was studied. For this purpose, several physicochemical parameters, such as fruit weight, percentage of pulp, seed and skin, proximate composition, minerals, total phenolic compounds (TP), total flavonoid compounds (TF), α-tocopherol, antioxidant capacity, and fatty acid profile were analyzed. The location of the orchards significantly influenced avocado weight; pulp and seed percentage; and fat, fiber, ash, α-tocopherol, TP, phosphorus, potassium, calcium, iron, zinc, and oleic and palmitoleic acid contents. Buenavista (BU) avocados were the smallest (185 g) and presented the highest percentage of pulp (77.1%) and lowest percentage of fiber (5.43%). The highest levels of dry matter (33.8%) and fat (20.4%) were found in avocados harvested in Los Silos (SI) and Santiago del Teide (SA), respectively. Compared with those at the other locations, the avocados harvested in Güímar (GU) had high levels of α-tocopherol (52.2 µg g-1) and phenolic compounds (56.0 mg GAE 100 g-1). Avocados from Los Realejos (RE) had the highest percentage of oleic acid and the lowest percentage of palmitoleic acid. Numerous significant correlations were found between the variables studied, especially those between TP, TF, and antioxidant capacity (DPPH) and between fat percentage and dry matter.

Effect of thermal treatment on selected bioactive compounds and physicochemical properties of a blackberry-soy-flaxseed beverage

Three prototypes of a blackberry-soy-flaxseed beverage were formulated and processed by pasteurization (71.1 °C, 3 s) or commercial sterilization (heating to 87 °C followed by immediate hot-fill). The effects of heat exposure on selected bioactive compounds (total phenolics, ellagitannins, anthocyanins, isoflavones and lignans) and physicochemical properties (pH, °Brix, turbidity, viscosity and color) were evaluated. Bioactive compounds were quantified by HPLC-DAD analytical methods. No significant changes (p > 0.05) were observed in the contents of total phenolic compounds, ellagitannins, cyanidin-3-glucoside, isoflavones (daidzein and genistein), or lignans, regardless of the heat regime applied or the beverage formulation. The pH and soluble solids were similar among the three beverages and did not change after heat treatments. The content of cyanidin-3-malonyl-glucoside, a polyphenol, significantly decreased (p < 0.05) by 35–45% with the hot-fill process in all beverage prototypes. Turbidity was not significantly affected by the type of heat treatment, but the viscosity of the hot-filled beverages was significantly higher (p < 0.05) than that of the pasteurized and non-pasteurized prototypes. No significant differences (p < 0.05) in color parameters L*, a*, and b* were observed. Total color difference (DE*) values indicated differences in perceivable color among samples of the same beverage exposed to the heat processing regimes. DE* values for prototype 1 processed by pasteurization and commercial sterilization were distinct from non-pasteurized beverage. DE* values for prototypes 2 and 3 processed by pasteurization were distinct from those of the non-pasteurized beverage. Pasteurization allowed higher retention of bioactive compounds and had a lower impact on the physicochemical properties of the blackberry-soy-flaxseed beverage.

Identification and quantification of flavonoids and hydroxycinnamic acids in yellow wood anemone (&lt;i&gt;Anemone ranunculoides&lt;/i&gt; L.) by UHPLC-DAD-HESI/MS analysis

Introduction. Yellow wood anemone (Anemone ranunculoides L.) is a herbaceous perennial. This plant grows in the European parts of Russia, Ciscaucasia, Siberia, Central Europe and other regions. It has many different pharmacological activities: immunomodulatory, sedative, anti-inflammatory, antitoxic, diuretic, antibacterial, antioxidant, antitumor and antirheumatic activity. These various effects are due to their biologically active compounds, which include ephemeroids, protoanemonin, saponins, tannins, resins, ascorbic acid, ranunculin, oils lipids and triterpene glycosides. As to phenolic compounds, currently there is no sufficient information on flavonoids and hydroxycinnamic acids (HCAs) profiles in different species of genus Anemone. Because these groups of compounds are quite specific for yellow wood anemone, their detailed study seems to be relevant.Aim. The objective of this research is to identify and quantify flavonoids, HCAs, and their conjugates in Yellow wood anemone leaves, flowers and rhizomes with roots.Materials and methods. The identification was carried out by using ultra-high-performance liquid chromatography with diode array and electrospray ionization-mass spectrometric detection (UHPLC–DAD–ESI-MS) with quantification of individual compounds by external calibration method.Results and discussion. Among the 47 compounds, 30 flavonoids and 17 derivatives of HCAs were detected. Quercetin glycosides were found to be the major flavonoids in aerial parts whereas chalcone glycosides – in underground parts. The major HCA in rhizomes with roots was feruloyltartaric acid (1.18 mg/g) whereas chlorogenic acid was predominant in leaves and flowers (8.68 mg/g and 2.62 mg/g accordingly). The total content of phenolic compounds was estimated at 60 mg/g on a dry weight basis.Conclusion. As a result of the research a detailed profile of flavonoids and HCAs acids of anemon was described. The data obtained can serve to identify this species in the standardization of medicinal plant materials and taxonomic studies.

The Effects of Pre-Harvest Melatonin Applications on Phytochemical Properties of Crimson Seedless Grape Variety (V. vinifera L.)

Foliar melatonin applications are crucial for grape quality as they can enhance skin color development, increase antioxidant capacity and nutritional value of grapes. The effectiveness of preharvest melatonin applications may change depending on fruit species, variety, application time, and dose. In the current study, it was utilized from various doses of melatonin application, including 0, 0.25, 0.50, and 1 mmol l-1 for improving the phytochemical attributes of Crimson Seedless table grape variety. The results of the principal component analysis showed that different doses of foliar melatonin application had different effects on the yield and biochemical attributes of grape variety. But particularly, 1 mmol l-1 and 0.50 mmol l-1 of melatonin doses had significant effects on total phenolic compounds content and antioxidant capacity from the phytochemical properties of Crimson Seedless table grape variety.

Analysis of polyphenols, anthocyanins and toxic elements in Açaí Juice (Euterpe oleracea Mart.): Quantification and in vivo assessment of the antioxidant capacity of clarified Açaí juice

This study aims to measure the concentration of total polyphenols, anthocyanins and inorganic contaminants (Al, Pb and Ni) in samples of açaí juice collected in the municipalities of Pará and evaluate the in vivo antioxidant capacity of purified açaí juice. Total polyphenols and anthocyanins were determined by UV/Vis spectrophotometry, while inorganic contaminants were measured using Graphite Furnace Atomization Atomic Absorption Spectrometry (GF-AAS) and Flame Atomic Absorption Spectrometry (F-AAS) after microwave-assisted digestion. The in vivo study lasted five days and involved 16 rats divided into four groups. The antioxidant capacity was evaluated through the formation of peroxyl free radicals (ACAP) in rat liver tissue. The average concentrations (mg GAE/DE) of total phenolic compounds averaged 27.34, with individual values ranging from 13.28 to 56.58. The average concentration (mg ANTO/g) of anthocyanins was 7.6, with individual concentrations ranging from 5.52 to 9.75. Contaminant concentrations (mg/kg) ranged from 1.82 to 11.74 for Al, 0.04 to 0.53 for Pb and 0.18 to 0.78 for Ni. The levels of Pb found in the samples may represent a concern to health. Al and Pb induced oxidative stress in the liver tissue, but Euterpe oleracea clarified juice (EOCJ) led to significant antioxidant protection. Animals treated with the highest dose of EOCJ (2.07 g/kg body weight) experienced an approximately five-fold reduction in ACAP compared to the group exposed to the metals (Al and Pb). The findings suggest the need to monitor inorganic contaminants in açaí products as well as the potential benefits of antioxidant compounds against the liver toxicity of Al and Pb.

The effect of nano/microparticles of bee pollen on the shelf life of high‐fat cooked sausage during refrigerated storage

AbstractSausage is susceptible to oxidative changes in lipids and microbial spoilage due to the presence of water, fat, protein, and vitamins. Bee pollen (BP) as a source of potential antioxidants and antibacterial compounds can effectively prevent lipid peroxidation and microbial spoilage in meat products. The aim of the present study was to investigate the antibacterial and antioxidant activities of BP and the effects of nano/microparticles of bee pollen extract (n/m BP) at a concentration of 125 and 250 mg/100 g meat on the oxidative stability and microbial growth of high‐fat sausage during 30 days of storage at 4°C. The formation of BP particles in the nano/micro range was confirmed by scanning electron microscopy. High concentrations of total phenolic compounds (28.26 ± 0.10 mg GAE/g BP) with antioxidant activity (EC50 = 5.4 ± 0.07 mg/mL) were detected in BP. Based on the microdilution assay, the minimum inhibitory concentration of n/m BP for all test bacteria was 1000 (μg/mL) and the minimum bactericidal concentration of n/m BP was 2000 (μg/mL) for Staphylococcus aureus and Bacillus cereus and 4000 (μg/mL) for Escherichia coli and Pseudomonas aeruginosa. The n/m BP treatment (250 mg/100 g meat) showed a higher pH value (p &lt; .05) and lower TBARS values (p &lt; .05) than the ascorbic acid treatment (100 mg/100 g meat) and the control during the storage period. The microbial analysis showed that the addition of n/m BP led to a significant decrease (p &lt; .05) in the total bacterial count, coliforms, S. aureus, and fungal population compared to the other samples. The results show that the addition of n/m BP (125 mg/100 g) can improve the texture, taste, and overall acceptability of the sausage compared to the control sample. In conclusion, this study suggests that BP can replace synthetic antioxidants in high‐fat sausages at the nano/microparticle level.

Intermittent drying of Lippia origanoides: influence of the process on the quality of the extract and energy consumption

This study investigated the effect of intermittent drying on the specific energy consumption, plant extract yield, content of phenolic compounds, flavonoids, and antioxidant activity of L. origanoides leaves. Drying tests were carried out at the Postharvest Laboratory of Medicinal, Aromatic and Spice Plants of the Agricultural Engineering Department of the Federal University of Viçosa, Viçosa, MG, Brazil (20 ° 46 '13, 5 ”S; 42 ° 52 ' 23.3 ”W, and 645 m altitude) in June 2019. The experiment was conducted using a 3 × 4 factorial scheme matching three drying temperatures (50, 60 and 70 °C), with two drying methods: drying continuous and intermittent drying (with three intermittent ratios between drying and resting in minutes: 10/20, 15/15 and 20/10). The design used was completely randomized and with three replications. Drying with a 10/20 intermittency ratio reduced the specific energy consumption during the drying of L. origanoides leaves at 50 and 70 °C. The application of the 10/20 intermittency ratio maximized the yield of plant extract during the drying of the leaves of L. origanoides at 60 and 70 °C. Drying with a 10/20 intermittency ratio maximized the content of total phenolic compounds and total flavonoids at all evaluated drying air temperatures. Intermittent drying did not significantly affect the antioxidant activity of the plant extract of L. origanoides leaves.

Heat, ultrasound, and microwave assisted extraction methods for recovering bioactive components from hawthorn fruit (Crataegus monogyna Jacq.)

AbstractIn this work, an assessment of effective solvents and extraction methods was carried out to recover the bioactive compounds from hawthorn fruit (Crataegus monogyna Jacq.). Extractions assisted by heat, microwave, and ultrasound were carried out using various organic solvents (methanol, ethanol, and isopropanol). pH differential, Folin–Ciocalteu's, and aluminum chloride methods were used to determine total monomeric anthocyanin (TMA), total phenolic compound (TPC), and total flavonoid content (TFC), consecutively. Ferric Reducing Antioxidant Power (FRAP), 2,2-Diphenyl-1-picrylhydrazyl Hydrate (DPPH), and 2,2′- azino- bis (3-ethylbenzothiazoline-6- sulfonic acid) (ABTS) assays were used to measure the antioxidant activity (AA) of the extracts. The outputs revealed that extraction methods and solvents significantly affect anthocyanin concentration, TPC, TFC, AA, and color values of hawthorn fruit extracts. Due to the highest recovered TMA (0.152 ± 0.002 mg ECy3Gl/g of dry weight), TPC (49.14 ± 0.38 mg gallic acid equivalents/g of dry weight), and TFC (18.38 ± 0.19 mg quercetin equivalents/g of dry weight) contents, the ultrasonic-assisted extraction is superior to heat and microwave-assisted extractions. Accordingly, it was also observed that the methanol solvent is more profound than ethanol and isopropanol. Further, the bioactive compounds' content and the extracts' antioxidant activity are shown to be highly correlated. Thus, hawthorn extracts are considered to have antioxidant properties because of their concentrated bioactive compounds.

Chemical analysis and bioactive compounds from agrifood by-products of peruvian crops

Many countries face the problem of agroindustrial waste elimination, which is linked to environmental damage caused by improper waste management. These wastes contain bioactive compounds often discarded due to a lack of knowledge. The objective of this study was to analyze five types of agroindustrial waste from Peru, including avocado (Persea americana) seeds, lucuma (Pouteria lucuma) seeds, grape (Vitis vinifera) pomace, mango (Mangifera indica) peel, and cocoa (Theobroma cacao) pods. This study includes proximal analysis, determination of total phenolic compound content, analysis of phenolic compounds by UHPLC– Q/Orbitrap/ESIMS/MS (Ultrahigh-performance liquid chromatography-electrospray ionization Q-Orbitrap mass spectrometry), and the evaluation of antioxidant, antimicrobial, and antifungal activities of different samples. The results showed that lucuma seeds had the highest protein content of 6.59 g/100 g DW. Mango peels showed the highest fat content of 4.89 g/100 g DW, cocoa pods had the highest crude fiber content of 26.91 g/100 g DW, and cocoa pods exhibited the highest ash content of 7.14 g/100 g DW. The highest carbohydrate content was found in avocado seeds at 85.85 g/100 g DW. Mango peels (56.66 mg GAE/g DW), avocado seeds (56.35 mg GAE/g DW), and cocoa pods (51.52 mg GAE/g DW) extracts showed the highest phenolic compound contents. Mango peel extract exhibited the highest antioxidant activities evaluated by the ABTS (995.01 μmol TEAC/g DW), DPPH (953.54 μmol TEAC/g DW), and FRAP (1661.13 μmol TEAC/g DW) assays. Extracts from cocoa pods, grape pomace, and lucuma seeds showed inhibitory activity on the growth of Staphylococcus aureus and Escherichia coli. In contrast, the extract of lucuma seeds was the only one that showed antifungal activity over Penicillium digitatum. As a result, several phenolic compounds were detected in each, indicating their potential use in developing functional foods and food preservation, among other applications.

Cytotoxic and Antitumoral Effects of Methanolic Extracts of Avocado Fruit Mesocarp in Colorectal Cancer Cell Line HT29.

Colorectal cancer is a widespread neoplasia with high ratios of chemoresistance. Phytochemicals in plant-based extracts could be useful to treat colorectal cancer, and/or reduce chemoresistance. Methanolic extract of avocado mesocarp (MEAM) has demonstrated antitumoral properties, depending on the fruit ripening stage (RS). The aim of this study was to analyze the effects of methanolic extracts of "Hass" avocado fruit at different RS on cytotoxicity, antioxidative, anti-inflammatory, anti-invasive, cell cycle, and epithelial-mesenchymal transition inhibition in colorectal adenocarcinoma cell line HT29. The MEAM showed an increasing concentration of total phenolic compounds as the RS progressed, which was correlated with antioxidant capacity measured by the Ferric Reducing Antioxidant Power assay but not with the 2.2-diphenyl-1-picrylhydrazyl assay. The specific phenolic compounds of MEAM were determined by high-performance liquid chromatography, and it was found that concentrations of epicatechin decreased while concentrations of chlorogenic acid increased as the RS progressed. The HT29 cell line was treated with MEAM for 48 h, and all MEAM had a cytotoxic effect, reported by MTT assay, nevertheless, the strongest effect was associated with the presence of chlorogenic acid. MEAM induced apoptosis and cell cycle arrest in phase G0/G1, reported by flow cytometry. Moreover, MEAM inhibited cell migration evidenced by the wound healing assay. On the other hand, MEAM significantly reduced expression of mRNA of tumor necrosis factor-alpha and cyclooxygenase 2. These effects comprise important inhibition of some hallmarks of cancer. This, in turn, may provide interesting guidelines for developing antitumoral intervention agents.

Unveiling the impact of antimicrobial-infused water on hydroponic baby leafy vegetables (lettuce, rocket, and watercress): Physiological effects and food safety

The uptake of antimicrobials by vegetables can reduce plant production and compromise food safety, as these compounds can disrupt plant physiology and accumulate in plant tissues. In this study, we investigated the effects of environmentally representative concentrations of ciprofloxacin (CIP, 1.5 µg L−1), erythromycin (ERY, 1.5 µg L−1), and/or sulfamethoxazole (SULFA, 0.3 µg L−1) on the physiology (growth and oxidative stress markers), nutraceutical characteristics (mineral composition and total phenolic content), and antimicrobial accumulation in hydroponically grown baby leaf lettuce, rocket, and watercress plants. Only watercress exhibited disrupted shoot growth. Furthermore, increased concentrations of total phenolic compounds were observed in rocket plants when exposed to the antimicrobials. The drugs also significantly impacted on mineral nutrition, altering the mineral-recommended daily intake (RDI) of all plants, with rockets and watercress being the most affected. Additionally, higher human health risks were observed in plants exposed to CIP, particularly concerning children. The presence of CIP in the growing water of hydroponic vegetables poses a notable risk to food safety due to the plant's ability to accumulate the drug in its edible parts. Moreover, beyond the adverse effects on human health, using antimicrobial-contaminated water in vegetable cultivation can also disrupt watercress production, leading to significant economic losses.

Perbandingan Kadar Fenolik Total Air Rebusan dan Ekstrak Etanol Daun dan Batang Sawi Langit (Cyanthillium cinereum (L.) H.Rob)

Sky mustard is one of the herbaceous plants used by the community to treat diseases such as inflammation, malaria and fever. This herbaceous plant is believed to have secondary metabolites such as phenolics which have many functions. The aim of this research was to determine the total content of phenolic compounds in leaves and stems of sky mustard greens (Cyanthillium cinereum (L.) H.Rob). This research is experimental in nature, including collecting plant material, identifying plants, cold extraction using the maceration method using ethanol and boiled water as a solvent, phytochemical screening, and determining the total phenolic content of boiled water and equivalent ethanol extract of leaves and stems (Gallic Acid Equivalent (GAE)) or gallic acid by colorimetric method using reagents Folin-ciocalteu a wavelength of 760 nm using UV-Visible spectrophotometry. The result of phytochemical screening of sky mustard leaves and stems contain alkaloids, steroids, saponins, flavonoids, tannin, glycosides and phenols. The result showed that phenol levels were greater in the leaves than in the stem the ethanol solvents attracted more phenolic compounds than boiling, and the phenol by boiling was higher at 5 minutes at 0,649 mg/g GAE. For phenolic compounds using ethanol solvent, there was a yield of 748,33 mg/g extract.

ИЗМЕНЕНИЕ ИНДИВИДУАЛЬНО-ГРУППОВОГО СОСТАВА ПОЛИФЕНОЛОВ В ЛИСТЬЯХ РАСТЕНИЙ LONICERA CAERULEA SUBSP. ALTAICA (CAPRIFOLIACEAE) В ВЫСОТНОМ ГРАДИЕНТЕ

Comparative analysis of the variability of quantitative indicators of the individual-group composition of biologically active phenolic compounds in leaf extracts of the resource species L. caerulea subsp. altaica (Caprifoliaceae Juss.) was carried out. Sampling for the study was carried out in the cenopopulations of the Altai Mountains in the valley of the Multa River, in the altitudinal gradient. Eighteen polyphenols were identified by high performance liquid chromatography in extracts from the leaves of L. caerulea subsp. altaica. Luteolin-7-glucoside is the main component among them. The content of individual classes of phenolic compounds in extracts from the leaves of L. caerulea subsp. altaica in the altitude profile varied significantly: hydroxycinnamic acid derivatives – 3.3-4.8 mg/g, flavonols – 6.6-12.1 mg/g, flavones – 13.6-29.6 mg/g. A significant increase in the total content of polyphenols and luteolin-7-glucoside in extracts from the leaves of L. caerulea subsp. altaica was noted above and below the limits of the optimum distribution of this plant in the vertical gradient. Positive statistically significant correlations of flavones and the total content of phenolic compounds with the height of plant growth are established within 1200–1850 meters above sea level. The content of flavonols and hydroxycinnamic acids, on the contrary, decreased with increasing altitude.

Effect of Genotype, Environment, and Their Interaction on the Antioxidant Properties of Durum Wheat: Impact of Nitrogen Fertilization and Sowing Time

In this study, the influence of genotype (G), environment (E), and their interaction (G × E) on the content of total free phenolic compounds (TPC) and the antioxidant capacity (AC) was investigated, using sixteen durum wheat genotypes cultivated under seven crop management systems in Mediterranean environments. Possible correlations between TPC and AC with protein content (PC) and vitreous kernel percentage (VKP) were examined. Gs that exhibited stability across diverse conditions were studied through a comprehensive exploration of G × E interaction using a GGE biplot, Pi, and 𝘒R. The results indicated significant impacts of E, G, and G × E on both TPC and AC. Across E, the mean values of G for TPC, ABTS (2’-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid), DPPH (2,2-diphenyl-1-picrylhydrazyl), and FRAP (ferric reducing antioxidant power) values were 48.8 mg Trolox equivalents (TE)/100 g, 121.3 mg TE/100 g, 23.0 mg TE/100 g, and 88.4 mg TE/100 g, respectively. E, subjected to splitting top-dressing N fertilization, consistently showed low values, while the late-sowing ones possessed high values. Organic crop management maintained a stable position in the middle across all measurements. The predominant influence was attributed to G × E, as indicated by the order G × E &gt; E &gt; G for ABTS, DPPH, and FRAP, while for TPC, it was E &gt; G × E &gt; G. For TPC, the superior Gs included G5, G7 and G10, for ABTS included G3, G5 and G7, and for protein included G1, G9, and G16. G7 and G5 had a high presence of frequency, with G7 being the closest genotype to the ideal for both TPC and ABTS. These results suggest that the sowing time, nitrogen fertilization, and application method significantly impact the various antioxidant properties of durum wheat. This study holds significant importance as it represents one of the few comprehensive explorations of the impact of various Es, Gs, and their interactions on the TPC and AC in durum wheat, with a special emphasis on crop management and superior Gs possessing stable and high TPC and AC among them, explored by GGE biplot, Pi and 𝘒R. Further experimentation, considering the effect of the cultivation year, is necessary, to establish more robust and stable conclusions.

The Preservation Effect of Chitosan-hawthorn Leaf Extract Coating on Strawberries

Strawberries rapidly deteriorate postharvest, necessitating effective measures to extend their shelf life. This study focused on developing an eco-friendly chitosan-based protective film for strawberry preservation. Strawberries were treated with a coating solution containing varying concentrations of hawthorn leaf extract (HLE) (0.4%, 0.7%, and 1.0%), 1.5% chitosan (CH), and 1% acetic acid. The results demonstrated that coating strawberry fruit with 1% CH-HLE notably delayed fruit spoilage. In-depth analysis revealed that, compared with the uncoated strawberry fruits, the 1% CH-HLE coating effectively reduced weight loss, the respiration intensity, malondialdehyde (MDA) levels, and superoxide anion (O2·−) production. Additionally, the coated strawberries exhibited improved firmness, total soluble solids (TSS), vitamin C (Vc) content, titratable acidity (TA), and total phenolic compound (TPC) content. The enzyme activities of superoxide dismutase (SOD) and catalase (CAT) in the CH-HLE-coated strawberries were greater than those in their uncoated counterparts. The application of a 1% CH-HLE coating successfully delayed spoilage and extend the shelf life of the strawberries by approximately 4–5 days. These findings suggest that CH-HLE has significant potential as a resource for protecting fruits and vegetables, offering an environmentally sustainable solution for postharvest preservation.