Determination Of Total Phenolic Compounds Research Articles

Effects on the antioxidant, physicochemical, microbiological, and sensory properties of bread when supplemented with Umbu flour

Umbu fruit is rich in vitamin C and presents excellent antioxidant activity, yet its industrial processing uses only the pulp, while the residues are discarded. The residues present important nutritional properties, able to fight free radicals in the human body, and in the form of flour, might contribute reduce food insecurity and environmental waste. In view of this, our objective was to develop bread using flour from the husks and seeds of Umbu fruit as a partial replacement for wheat flour, and to assess its physical, physical-chemical, bioactive, microbiological, and sensory properties. For this, flour was prepared from Umbu wastes and used in the production of breads in concentrations of 0, 10, 20, and 30%. Respectively, the control at 0% = PC, 10% = P10, 20% = P20, and 30% = P30. Physical-chemical characterization, determination of total phenolic compounds and vitamin C, instrumental colorimetry, microbiological and sensory analyses were performed. The P20 and P30 breads presented lower humidity and pH, with higher ash, protein, lipids, acidity, total phenolic compounds, and vitamin C than the control. By instrumental color, the P20 and P30 breads were both darker and greener than the controls (PC). For microbiological analysis, all formulations were within norms established for human consumption. By sensory analysis, the breads supplemented with the Umbu residues flour were well received, yet with lower test values than the controls for all attributes and for intentions purchase. Yet in view of the above, flour made from Umbu residues remains a promising ingredient for incorporation into both breads and other bakery industry products.

Chemical characterization and biotechnological potential of Salvia rosmarinus Spenn essential oil nanoemulsions

This study aimed to determine the total phenolic compounds, evaluate the antioxidant and antiinflammatory activities of nanoemulsions (O/W) and essential oils (EOs) from Salvia rosmarinus (rosemary). The plant material was obtained in the city of São Luís (MA). The EO was obtained by the hydrodistillation technique in a modified Clevenger extractor, and the NOE’s by phase inversion. The chemical constituents of EO were determined by GC-MS. The determination of total phenolic compounds (TPC) was performed by the Folin-Ciocalteu method. The anti-inflammatory activity was performed by the method of protein denaturation, and the antioxidant activity was performed by the spectrophotometric method of scavenging hydroxyl radicals. The GC-MS allowed quantifying 1,8-cineol (30.22%), α-pinene (22.14%), camphor (18.33%), and camphene (10.36%) as major components of the EO. The TPC of the EO was quantified at 26.74 mg EAT g-1 and the refractive index at 1.466 nD 25°. In the antioxidant activity test, an EC50 of 80.33 mgL-1 was obtained for the EO and from 19.56 to 408.85 mg L-1 for the nanoemulsions. In the anti-inflammatory activity assay, an EC50 of 62.46 mgL-1 was obtained for EO and 64.96 to 4220.25 mg L-1 for NOE’s. Finally, the pharmacological activities tested showed efficient values for EC50, therefore being considered active. This activity is attributed to the chemical compounds present, thus encouraging studies with this species aiming at its potential application in a formulated bioproduct.

3-Methyl Thiophene-Modified Boron-Doped Diamond (BDD) Electrodes as Efficient Catalysts for Phenol Detection-A Case Study for the Detection of Gallic Acid in Three Specific Tea Types.

Polymer modification has been established as a cost-effective, simple, in situ method for overcoming some of the inherent disadvantages of boron-doped diamond (BDD) electrodes, and its application has been extended to reliable, low-cost environmental monitoring solutions. The present review focuses on modifying BDD electrodes with semi-conductive polymers acting as redox mediators. This article reports on the development of a 3-methyl thiophene-modified boron-doped diamond (BDD/P3MT) sensor for the electrochemical determination of total phenolic compounds (TPCs) in tea samples, using gallic acid (GA) as a marker. GA is a significant polyphenol with various biological activities, making its quantification crucial. Thus, a simple, fast, and sensitive GA sensor was fabricated using the electroanalytical square wave voltammetry (SWV) technique. The sensor utilizes a semi-conductive polymer, 3-methyl thiophene, as a redox mediator to enhance BDD's sensitivity and selectivity. Electrochemical synthesis was used for polymer deposition, allowing for greater purity and avoiding solubility problems. The BDD/P3MT sensor exhibits good electrochemical properties, including rapid charge transfer and a large electrochemical area, enabling GA detection with a limit of detection of 11 mg/L. The sensor's response was correlated with TPCs measured by the Folin-Ciocalteu method. Square wave voltammetry (SWV) showed a good linear relationship between peak currents and GA concentrations in a wide linear range of 3-71 mg/L under optimal conditions. The BDD/P3MT sensor accurately measured TPCs in green tea, rooibos tea, and black tea samples, with green tea exhibiting the highest TPC levels. The results demonstrate the potential of the modified BDD electrode for the rapid and accurate detection of phenolic compounds in tea, with implications for quality control and antioxidant activity assessments. The prolific publications of the past decade have established BDD electrodes as robust BDD sensors for quantifying polyphenols. Fruits, vegetables, nuts, plant-derived beverages such as tea and wine, traditional Eastern remedies and various herbal nutritional supplements contain phenolic chemicals. The safety concerns of contaminated food intake are significant health concerns worldwide, as there exists a critical nexus between food safety, nutrition, and food security. It has been well established that green tea polyphenol consumption promotes positive health effects. Despite their potential benefits, consuming high amounts of these polyphenols has sparked debate due to concerns over potential negative consequences.

Chemical characterization and biotechnological potential of Salvia rosmarinus Spenn essential oil nanoemulsions

This study aimed to determine the total phenolic compounds, evaluate the antioxidant and anti-inflammatory activities of nanoemulsions (O/W) and essential oils (EOs) from Salvia rosmarinus (rosemary). The plant material was obtained in the city of São Luís (MA). The EO was obtained by the hydrodistillation technique in a modified Clevenger extractor and the NOE's by phase inversion. The chemical constituents of EO were determined by GC-MS. The determination of total phenolic compounds (TPC) was performed by the Folin-Ciocalteu method. The anti-inflammatory activity was performed by the method of protein denaturation and the antioxidant activity by the spectrophotometric method of scavenging hydroxyl radicals. The GC-MS allowed quantifying 1,8-cineol (30.22%), α-pinene (22.14%), camphor (18.33%) and camphene (10.36%) as major components of the EO. The TPC of the EO was quantified at 26.74 mg EAT g-1 and the refractive index at 1.466 nD 25°. In the antioxidant activity test, an EC50 of 80.33 mgL-1 was obtained for the EO and from 19.56 to 408.85 mg L-1 for the nanoemulsions. In the anti-inflammatory activity assay, an EC50 of 62.46 mgL-1 was obtained for EO and 64.96 to 4220.25 mg L-1 for NOE's. Finally, the pharmacological activities tested showed efficient values ​​for EC50, therefore considered active. This activity is attributed to its chemical compounds present, thus encouraging studies with this species aiming at its potential application in a formulated bioproduct.

Enhancing Vascular Health and Lowering Blood Pressure in Spontaneously Hypertensive Rats through Syrah Grape (Vitis vinifera) Pomace: The Role of Phenolic Compounds.

The beneficial properties of wine by-products include actions that help prevent and treat cardiovascular conditions such as hypertension, primarily due to their antioxidant effects. Novel pharmacotherapies are being developed to treat arterial hypertension, including investigations into natural products exhibiting biological activity, necessitating rigorous evaluation of their efficacy and safety. This study aimed to identify and quantify phenolic compounds in Syrah (Vitis vinifera) grapes grown in the Brazilian Cerrado and their presence in winemaking by-products. It also examined the effects of grape pomace on blood pressure. Fresh grapes, pomace, and lees, were subjected to spectrophotometric determination of total phenolic compounds, followed by identification and quantification using HPLC-DAD-ESI-MSn. Normotensive male rats (Wistar) and spontaneously hypertensive rats (SHR) received grape pomace-enriched (150 or 300 mg/kg/day, 14 days) or standard chow. Indirect arterial pressure was assessed, while vascular reactivity was evaluated in mesenteric resistance arteries. Pomace samples exhibited higher total phenolic compound concentrations than grapes or lees. Seven derivatives of hydroxycinnamic acids and twenty-one flavonols were identified. Quercetin-3-glucoside and ethyl caffeate were the most abundant phenolic compounds. Grape pomace-enriched chow demonstrated a dose-dependent hypotensive effect in rats. the abundance of flavonols and hydroxycinnamic acids, combined with their hypotensive effects, underscores the therapeutic potential of fine wine-making by-products produced in the Brazilian Cerrado.

Ultrasound-assisted extraction of shikimic acid and determination of total phenolic compounds in water hyacinth: Grey-based Taguchi optimization

Shikimic acid (SA) is a precursor for formulating the antiviral drug oseltamivir phosphate (Tamiflu®). Ultrasound-assisted extraction was employed to extract shikimic acid using water as a solvent and to determine total phenolic compounds (TPC) from water hyacinth. Grey-based Taguchi optimization was used to optimize the yield of shikimic acid and TPC by varying four distinct parameters. The best results for the yield of SA, i.e., 3.3 % (20 min time, 20 mL water volume, 60 % amplitude, and 40 % pulse ratio) and 3.2 % (30 min time, 20 mL solvent volume, 40 % amplitude, and 40 % pulse ratio) were observed using single and multi-response optimization, respectively for the stem. The best results for TPC, i.e., 12.24 mg GAE/ g biomass (20 min time, 40 mL solvent volume, 40 % amplitude, and 30 % pulse ratio) and 10.53 mg GAE/ g biomass (20 min time, 20 mL solvent volume, 50 % amplitude, 40 % pulse ratio) were obtained using single and multi-response optimization, respectively for leaves. The extraction was also performed for a whole plant (without segregation), and 1.66 % yield of SA (20 min time, 20 mL solvent volume, 50 % amplitude, 40 % pulse ratio) and TPC value of 8.84 mg GAE/ g biomass (40 min time, 30 mL solvent volume, 40 % amplitude, 40 % pulse ratio) were obtained.

Nutritional Improvement of Fresh Cheese with Microalga Chlorella vulgaris: Impact on Composition, Structure and Sensory Acceptance.

The production of foods fortified with bioactive ingredients has been recognized by food companies as a way to position their products in health food markets. The fortification of cheese represents a major challenge, due to the chemical and structural complexity of the cheese matrix, as well as the complexity of the biochemical reactions occurring during the fermentation and maturation processes. Microalgae are nutritious and sustainable food sources with important bioactive compounds such as proteins, polyunsaturated fatty acids, polysaccharides, chlorophylls, carotenoids, vitamins and minerals. This work aims to study the impact of the 2 and 4 % microalga Chlorella vulgaris addition on the nutritional composition, bioactivity, structure and sensory profile of quark and cream cheese, both probiotic fermented products. Texture profile analysis and fundamental rheology measurements (oscillatory and stationary) were performed to evaluate the impact of C. vulgaris on the mechanical properties of the fresh cheese. The nutritional composition was evaluated using standard methods and bioactivity through the determination of total phenolic compounds and antioxidant capacity.1. C. vulgaris had an impact on the firmness of both cheeses. In general, the cheese with added C. vulgaris had a better nutritional profile, with an increase in protein content, content of Mg, P, S, Cu, Zn, Fe and Mn, and better bioactivity with an increase in the antioxidant activity. Sensory testing results were promising, especially for cream cheese. The enrichment of traditional foods such as fresh cheese with microalgae represents an interesting strategy to develop hybrid products (with protein from animal and vegetable sources), obtain innovative and more sustainable products, and improve their nutritional profile in terms of protein and mineral content and bioactivity.

Novel method for determination of total phenolic compounds in wastewater after ultrasonic treatment by flow injection analysis with smart phone

Ultrasound waves are caused by oscillating molecular motions in a propagation medium. The waves have a very high frequency (20 kHz). Flow injection analysis is can analyze multiple samples, high accuracy, a very fast response time , modern technical devices that are small. This research intended to study the efficiency of ultrasound waves were determined total phenolic compounds in wastewater .Smart phone was used to investigate results and optimum conditions .The sample or standard phenol solution were injected into a carrier stream to react with 4-aminoantipyrine reagent then expose it to ultrasound waves (46 kHz) which was detected by spectrophotometer. A good linear calibration curve in the range of (250-2000 mg L-1 ) was obtained with regression equation ( y=0.0108 x + 0.3453) ,( R= 0.9989 ) . Results of the experiments showed that the ultrasonic method significantly decrease peak height after using ultrasound waves because of low measurement sensitivity due to effected on bonding process between total phenol compounds and the reagent, and the effect on the bonding of the components of the reagent .

Anthelmintic and Antioxidant Activities, Phytochemical Profile and Microscopic Features of Senna alata Collected in the Democratic Republic of Congo

Aim: The objective of this study was to determine the phytochemical profile of Senna alata LINN using chemical screening in solution and thin-layer chromatography, and to assess the antioxidant and anthelmintic activities of the plant’s aqueous extracts.
 Methodology: All the analyses performed in this study were, respectively, done as described by the standard protocols. These were: the microscopic examination of the plant powders performed using a light microscope, the search for secondary metabolites carried out by chemical screening in solution and by thin-layer chromatography, the determination of the secondary metabolites, and the antioxidant activity carried out by UV-visible spectroscopy and the anthelmintic activity performed by dilution in decreasing order of concentration.
 Results: Micrographic analysis of the powder of Senna alata revealed the histological elements rich in unicellular covering hairs with a punctate surface and in fragments of palisade parenchyma, with elongated cells. The presence of polyphenols (flavonoids, anthocyanins, tannins, leuco anthocyanins, free quinones), steroids, terpenoids, and iridoids was detected by phytochemical screening in solution and confirmed by thin-layer chromatography. The determination of total phenolic compounds, flavonoids, total tannins, and anthocyanins showed that Senna alata contains 254.64 mg EQ/g, 12.3%, 9.5%, and 6.5%, respectively, of these metabolites. The aqueous extract of the leaves of Senna alata showed a good anthelmintic activity after 41 minutes of exposure to 5.00 mg/mL of the extract and the antioxidant activity was reported, of which the value of IC50 (\(\mu\) g/mL) of the extract for the DPPH tests is 91.42 \(\pm\) 15.56.
 Conclusion: Histological elements rich in unicellular covering hairs with a punctate surface and in fragments of palisade parenchyma, with elongated cells were revealed in the micrographic analysis of Senna alata. The plant’s leaf methanol extract showed good antioxidant activity, while the anthelmintic activity was demonstrated in its aqueous extract.

Voltammetric Determination of Total Phenolic Compounds in Cotton Leaves of Gossypium barbadense and Gossypium hirsutum Challenged with Spodoptera cosmioides (Walker)

A voltammetric method for phenolic compounds determination detected differences between Gossypium hirsutum and Gossypium barbadense, injured or not by caterpillars. G. barbadense seeds collected in Amazon were multiplied and compared to a commercial Brazilian variety (G. hirsutum). Plants were conducted in a net protected house for two assays where: i) floral buds were inoculated with boll weevil eggs and ii) leaves were infested with Spodoptera cosmioides (Walker) and leaf phenolic compounds determined by a voltammetric method based on the differential pulse technique and glassy carbon electrode. The proportion of emerging boll weevils was greater in G. hirsutum (0.24) than in G. barbadense (0.14). G. hirsutum non infested older leaves presented a higher amount of total phenolics than the younger leaves. For the infested plants, total phenolic levels were similar in both developmental stages and to the not infested younger leaves. The most intense current peak in the voltammetric profile was at the oxidation potential of 0.5 V for all samples, and more intense for G. hirsutum older leaves. Another less intense current peak at 0.8 V, found at all profiles, was great for G. barbadense attacked by caterpillars. Compounds coincident with these peaks may be related to insect tolerance.

Determination of total phenolic compounds in plant extracts via Folin-Ciocalteu’s method adapted to the usage of digital images

The food industry shows great interest on researching innovative and alternative methods to determine phenolics compounds’. Hence, the present study aims to develop a technique based on Folin-Ciocalteu’s method to determine the total amount of phenolic compounds of a sample using a smartphone as a tool for obtaining digital images of the analysis’ and evaluating them through the Colorgrab® application. In this study, color parameters S, L, V and I were evaluated, as well as experimental parameters such as distance between sample and camera, light temperature, and sample’s volume. To improve analytical conditions, phenolic compounds were determined through the conventional Folin-Ciocalteu’s method, with the results being compared to the data obtained from the adapted method. After optimization, the procedure was carried out using the S color parameter, cold light (6500 K), 7 cm distance between sample and camera, and a solution volume of 1.5 mL. The test showed suitable results for precision (RSD < 2.4%) and accuracy (98.4 to 103.8%) when compared to the conventional method. The proposed technique proved to be an innovative alternative to determine total phenolic compounds in routine analysis for different sectors of the food industry, showing good analytical results without requiring sophisticated equipment.

An Easy-to-Use Procedure for the Measurement of Total Phenolic Compounds in Olive Fruit.

Virgin olive oil (VOO) is one of the most emblematic products of the Mediterranean diet. Its content in phenolic compounds is strongly associated with the antioxidant and health-promoting properties of this diet. VOO’s phenolic profile is determined mainly by the phenolic compounds present in the olive fruit, so knowing their content allows for a fairly precise estimate of the antioxidant and functional properties of the corresponding oil. In this sense, a convenient, green, and sensitive spectrophotometric method was developed for the quantitative determination of total phenolic compounds in olive fruits. The method is based on an easy-to-use extraction procedure of olive fruit phenolics using dimethyl sulfoxide and quantification with the Folin–Ciocalteu reagent. Oleuropein proved to be a suitable reference compound for quantification, displaying a good linear response (r = 0.9996) over the concentration range of 0.58–6.48 mg/mL, with a variation coefficient of 0.42% and limits of detection and quantification of 0.0492 and 0.1490 mg/mL, respectively. The method was validated using a wide array of fruit samples representative of the Olea europaea L. genetic diversity. The results obtained with this spectrophotometric method, expressed as mg/mL of oleuropein, showed a good correlation with those obtained with the fruit samples analyzed by high performance liquid chromatography, with an r value of 0.9930 and a slope value of 1.022, confirming its reliability. Thus, this method can become a very useful simple tool to estimate the total phenolic content of olive fruits, especially when working with numerous samples such as in olive breeding programs or in commercial olive production, in which it is especially useful to know the phenolic state of the fruit and thus determine the optimal harvest date or the most appropriate agronomic treatment to increase the functional properties of the olive fruit and the olive oil.

Insight into the Way the Content of Biologically Active Compounds in Meadowsweet Inflorescences (Filipendula ulmaria (L.) Maxim.) Is Shaped by Phytosociological Habitats.

A collection of herbs from the natural environment remains not only a source of raw material but also provides evidence of chemical differentiation of the local populations. This work aimed at performing a phytosociological analysis of seven different stands of meadowsweet (Filipendula ulmaria (L.) Maxim.) occurrence. A determination of total phenolic compounds and salicylates and the antioxidant activity of dried meadowsweet inflorescences (Flos ulmariae) was also performed. Active chemical compounds in F. ulmaria inflorescences were related to chemotype and diversified between investigated populations. Geographical distance and variation in phytosociological locations affected chemical composition in different ways, shaping the content of biochemical compounds crucial for herbal material quality. The obtained results can be a valuable indicator for Nexo and Baligród populations, which are good genetic material for research, breeding, and cultivation due to their biochemical composition, especially with respect to salicylates, as major compounds of determining market quality of Flos ulmariae.

In vitro Propagation and Determination of Total Phenolic Compounds, Flavonoid Contents and Antioxidative Activity of Globba globulifera Gagnep

In vitro Propagation and Determination of Total Phenolic Compounds, Flavonoid Contents and Antioxidative Activity of Globba globulifera Gagnep

Siriguela peels provide antioxidant compounds‐rich extract by solid–liquid extraction

This work aimed to extract antioxidant compounds from siriguela peels. For that, operational conditions of ethanol percentage and solid/liquid ratio (w/v) were defined based on a rotational central composite design. The extracts were evaluated for the determination of total phenolic compounds (TPC) and antioxidant capacity by ABTS•+, DPPH•, and FRAP methods, and under best operational condition, UPLC-qTOF/MS analysis was also performed. The best operational condition for antioxidant compounds recovery was that using 30% ethanol and solid/liquid ratio of 1:33. Under this condition, TPC, ABTS•+, DPPH•, and FRAP values were 1611 mg GAE 100 g−1, 103 µmol TE g−1, 102 µmol TE g−1, and 534 µmol Fe2+ g−1, respectively. The extract was major composed of quercetin derivatives. Therefore, siriguela peels are a potential source of antioxidant compounds, which expands the use of this residue by the food industry and can also mitigates environmental impact caused by its inappropriate disposal. Practical applications Findings of the present work show that siriguela peels are a source of antioxidant compounds. After the evaluation of the extraction process, an extract major composed of quercetin derivatives was obtained. This extract could be used in future applications for the development of natural preservatives as well as functional food products. Also, the extraction method evaluated in this work presents low cost, which becomes this approach a potential alternative to add value to agro-chain of other species of the genus Spondias.

Modeling the chemical properties of sesame oil under the influence of pulsed electric field using the artificial neural networks

In this study, PEF pretreatment was used to improve the efficiency of screw press method on the properties of extracted sesame seeds oil. Sesame seeds were treated at different PEF intensities (250, 3250 and 6250 Vcm-1) and pulse numbers (10, 30 and 50). Then, the oil was extracted using a screw press at 33 rpm. Some physicochemical properties of the obtained oil including oil extraction efficiency, acidity index, determination of total phenolic compounds and activity of the inhibition of the DPPH free radical were evaluated. The results showed that the oil extraction efficiency initially increased at first but it showed reduction during PEF pretreatment at higher intensities. Increase in the applied PEF intensity and pulse number lead to an increase in the acidity and total phenolic compounds. While the oxidative stability of the oil reduced at the more intensive PEF conditions. However, the antioxidant activity was firstly increased and then decreased during PEF pretreatment. In addition, artificial neural network model was used to predict the effect of different PEF pretreatment conditions on the physicochemical properties of the extracted oil. The best model was the feed forward neural network with sigmoid hyperbolic tangent conduction function, Levenberg – Marquardt training function with 5-6-2 topology.

High-Voltage Electrical Discharges in Green Extractions of Bioactives from Oregano Leaves (Origanum vulgare L.) Using Water and Ethanol as Green Solvents Assessed by Theoretical and Experimental Procedures

Development of green extractions of natural compounds is an ongoing challenge for researches. The aim of the study was to evaluate the extraction of bioactive compounds (BACs) from oregano combining an experimental procedure with a theoretical approach using two computational simulation methods, Hansen solubility parameters (HSP) and conductor-like screening model for real solvents (COSMO-RS) software. In this study, the high-voltage electrical discharge-plasma (HVED) was used as one of new promising green extraction techniques. Optimization of processing extraction parameters (argon and nitrogen for generation of plasma, voltage―15 kV, 20 kV, and/or 25 kV), frequency (100 Hz), pulse duration (400 ns), and treatment time (3 and 9 min) was done using software STATGRAPHICS. Oregano extracts were prepared by pharmacopoeia, 1 g per 50 mL of solvents (water or aqueous ethanol (25 and 50% v/v) treated by HVED. Extraction process was controlled by analytical methods (determination of total phenolic compounds (TPC); antioxidant properties by electronic paramagnetic resonance (EPR), 2,2-diphenyl-2-picrylhydrazyl (DPPH) free radical assay; near-infrared (NIR) spectroscopy; and ultra-performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS) characterization of phenolic compounds, and changes during and after extraction process were investigated. Process follows six principles of green extractions. Theoretical results were in line with experimental for solvent selection; ethanol had higher potential of solubility of BACs than water. Results showed that HVED, as a green extraction method, confirmed high potential for extraction of BACs from oregano with increased yield of individual BACs and TPC in obtained extracts and increased antioxidant activity, compared with untreated samples.

Chemical profile of Eugenia brasiliensis (Grumixama) pulp by PS/MS paper spray and SPME-GC / MS solid-phase microextraction

The Eugenia brasiliensis, known as grumixama, is a fruit native to the Brazilian biodiversity and has characteristic flavor and aroma, bioactive compounds with antioxidant properties and benefical health characteristic. Since the consumer market is focused on the demand for products with natural and functional appeal, this study aimed to characterize the grumixama pulp, evaluate the antioxidant potential and trace chemical and volatile organic compounds of this fruit profile. For this purpose, analyzes of titratable acidity, pH, moisture, proteins, ash, fibers, total sugars, and lipids were performed. The determination of total phenolic compounds used the Folin-Ciocalteu method, and the antioxidant activity used the radical ABTS test. The characterization of the chemical profile consisted of obtaining fingerprints using Paper spray PS/MS and the extraction of volatile organic compounds employing solid-phase microextraction (SPME) using PDMS/DVB fiber and subsequent separation and identification by CG-MS. The grumixama pulp stood out for its acidity and high fiber content (20.34g/100g of pulp), in addition to presenting average levels of total phenolic compounds (173.85 ± 3.21 mg 100 g of pulp) and antioxidant activity (844.86 ± 2.03 mM/100g of pulp). Regarding the chemical profile of the pulp, 45 compounds were listed by PS/MS, with emphasis on flavonoids, phenolic compounds, carotenoids, sugars, catechins and quercetin derivatives. Nineteen volatile organic compounds can be identified, all of them belonging to the terpene class, 94.7% sesquiterpenes, and 5.3% monoterpenes, compounds that are responsible for several sensory characteristics of the fruits. The results showed that the association between the antioxidant activity promoted by the bioactive and the VOCs of the grumixama pulp make this fruit promising for acceptance in the market and can be added to various product elaborations, increasing its nutritional and functional value.

The Health Promoting Effects of the Fruiting Bodies Extract of the Peppery Milk Cap Mushroom Lactarius piperatus (Agaricomycetes) from Serbia.

Antioxidant, antimicrobial, genoprotective, anticancer, and neuroprotective potential of acetone extract of the fruiting bodies of the edible mushroom Lactarius piperatus was studied. The antioxidant activity was evaluated using different methods (DPPH radical scavenging, superoxide anion radicals scavenging, reducing power assay, and determination of total phenolic compounds). The microdilution method was used to reveal the antimicrobial potential. The genoprotective potential was determined by Comet assay. Cytotoxic activity was tested using MTT. The capacity of the extract to inhibit acetylcholinesterase was used for determining its neuroprotective potential. The received results show that L. piperatus extract possessed potent health enhancing effects. In the antioxidant activity, IC50 was 33.97 μg/mL for DPPH radicals scavenging and 22.52 μg/mL for superoxide anion radicals scavenging, whereas the absorbance for the reducing power was from 0.0510 to 0.1451. The total content of phenolic compounds in the extract was 5.08 μg PE/mg. The testing of the antimicrobial activity showed that MIC values were from 0.039 to 10 mg/mL. For Comet assay, all concentrations of extract increased the GDI values from 0.46 ± 0.05 to 0.99 ± 0.31. L. piperatus extract expressed relatively strong cytotoxic activity with IC50 values ranging from 37.83 to 65.94 μg/mL. Finally, the percentage of inhibition of acetylcholinesterase activity of tested extract was within the range 16.75-44.35%. Our results imply that the acetone extract of L. piperatus has rather strong antioxidant, antimicrobial, genoprotective, anticancer, and neuroprotective effects; thus this mushroom represents healthy food that could be used in the pharmaceutical industry and to prevent various diseases.

Phytochemical Characterization and Antimicrobial Potentialities of Two Medicinal plants, Chamaemelum nobile (L.) All and Matricaria chamomilla (L.)

Objective of the study was to evaluate the phytochemical characterization and antimicrobial effectiveness of two medicinal plants belonging to the Asteraceae family, growing spontaneously in the region of Boumerdes (Northeast Algeria) namely Chamaemelum nobile (L.) All and Matricaria chamomilla (L.). For this purpose, it was proposed to optimize the extraction parameters of the phenolic compounds of the aerial parts of two chosen species. The first step was intended to study the effect of different extraction solvents (water, chloroform and methanol) on the contents of different metabolites of these species. The qualitative screening of the aerial part of chamomile allowed to highlight different families of chemical compounds namely; flavonoids, total tannins, condensed tannins, gallic tannins, alkaloids, saponosides, glucosides, mucilages and total absence of anthocyanins and starch. This was confirmed by a quantitative analysis based on the determination of total phenolic compounds by spectrophotometry in the presence of the Folin-Ciocalteu reagent determined from the calibration curve of gallic acid. The results showed that the water was the best extraction solvent. At the second stage of our study, antimicrobial activity of the extracts was determined on six microbial strains such as Staphylococcus aureus, Bacillus thuringiensis, Escherichia coli and Fusarium sp., according to the disk diffusion method, and gave zones of inhibition ranging from 7 to 15 mm. Thus, the extracts had a moderately inhibitory activity and have reacted positively on at least one of the microbial strains tested with the exception of the fungal flora. However, the methanolic extract of M. chamomilla revealed a strong activity against to Pseudomonas sp. with an inhibition zone estimated at 22.5 mm.