DPPH Free Radical Scavenging Ability Research Articles

Comparison of Polygonatum sibiricum Polysaccharides Found in Young and Mature Rhizomes.

The main active component of Polygonatum sibiricum (P. sibiricum) rhizome is Polygonatum sibiricum Polysaccharide (PsP) with antioxidant function. At present, only the mature rhizome of P. sibiricum is used to extract PsP, while the young rhizome of by-product is discarded directly as waste, resulting in significant wastage of P. sibiricum resources. We used ultrasound-assisted extraction-deep eutectic solvents (UAE-DESs) method to extract PsP of young and mature rhizomes, respectively. The extraction rate, structure composition and antioxidant ability of PsP between young and mature rhizomes were compared, so as to provide references for comprehensive utilization of P. sibiricum resources. The PsP extraction rate (33.88 ± 1.95%) of young rhizome was close to that (45.08 ± 1.92%) of mature rhizomes. The main component (PsP-2) of the PsP in young rhizome contained six kinds of monosaccharides, which belonged to acidic polysaccharides. The above characteristics of the PsP of young rhizome were similar to those of mature rhizome. The PsP of young rhizome also exhibited similar biological activity to that of the mature rhizome, which indicated even more advantages in DPPH free radical scavenging ability. The results of this study support the utility of the young rhizome, consequently helping to avoid unnecessary waste and provide reference for comprehensive utilization of P. sibiricum.

Lactic acid bacteria fermentation improves physicochemical properties, bioactivity, and metabolic profiles of Opuntia ficus-indica fruit juice

Lactic acid bacteria (LAB) fermentation has been proven to promote human health. The effect of different LAB fermentation on the quality of Opuntia ficus-indica fruit juice (OFIJ) was investigated. OFIJ was an excellent substrate for fermentation, with colony counts of more than 8 log CFU/mL after fermentation. The fermentation altered the acid and sugar contents. Simultaneously, the total phenolic and anthocyanin contents significantly increased. Antioxidant activity enhanced significantly in Lactiplantibacillus plantarum HNU082-fermented OFIJ, primarily in ABTS+ (increased by 16.81%) and DPPH (increased by 23.62%) free radical scavenging ability. Lacticaseibacillus paracasei HNU502-fermented OFIJ showed the most potent inhibition of xanthine oxidase (IC50 = 31.01 ± 3.88 mg TAC/L). Analysis of volatile and non-volatile compounds indicated that fermentation changed the flavor quality and metabolic profiles and caused the most significant modifications in amino acid metabolism. These findings offer valuable information into processing of OFIJ, making it a great choice for functional foods.

Different wavelengths of LED irradiation promote secondary metabolite production in Pycnoporus sanguineus for antioxidant and immunomodulatory applications.

Pycnoporus sanguineus is a fungus of the phylum Basidiomycota that has many applications in traditional medicine, modern pharmaceuticals, and agricultural industries. Light plays an essential role in the metabolism, growth, and development of fungi. This study evaluated the mycelial growth and antioxidant and anti-inflammatory activities in P. sanguineus fermentation broth (PFB) cultured under different wavelengths of LED irradiation or in the dark. Compared to the dark cultures, the dry weight of mycelia in red- and yellow-light cultures decreased by 37 and 35% and the yields of pigments increased by 30.92 ± 2.18mg and 31.75 ± 3.06mg, respectively. Compared with the dark culture, the DPPH free radical scavenging ability, ABTS+ free radical scavenging capacity, and reducing power of yellow-light cultures increased significantly, and their total phenolic content peaked at 180.0 ± 8.34μg/mL. However, the reducing power in blue-light cultures was significantly reduced, though the total phenol content did not vary with that of dark cultures. In LPS- and IFN-γ-stimulated RAW 264.7 cells, nitrite release was significantly reduced in the red and yellow light-irradiated PFB compared with the dark culture. In the dark, yellow-, and green-light cultures, TNF-α production in the inflamed RAW 264.7 cells was inhibited by 62, 46, and 14%, respectively. With red-, blue-, and white-light irradiation, TNF-α production was significantly enhanced. Based on these results, we propose that by adjusting the wavelength of the light source during culture, one can effectively modulate the growth, development, and metabolism of P. sanguineus.

Effects of different amounts of okara on texture, digestive properties, and microstructure of noodles.

As a byproduct of manufacturing soybeans, okara is high in dietary fiber, protein, and fats, and it contains all of the essential amino acids. Wheat, the primary ingredient in noodles, will lose nutrients during manufacturing, creating an imbalance in nutrients. This experiment is for the purpose of studying the effects of okara on quality, antioxidant properties, amino acid content, resistant starch (RS) content, and microstructure of noodles. The results indicate that the addition of 9% okara noodles increased hardness and adhesiveness by 107.19% and 132.14%, respectively, and improved ABTS free radical scavenging activity by 60.78%. The addition of 12% okara noodles increased the DPPH free radical scavenging ability by 23.66%, reduced the rapidly digestible starch (RDS) content of the noodles to 21.21%, and the resistant starch content increased to 44.85% (p < .05). Therefore, to address the issue of nutritional imbalance in wheat noodles without compromising the quality of the noodles, it is recommended to add 9% or 12% okara for the preparation of nutritionally fortified noodles.

나문재 가루를 첨가한 식빵의 품질특성에 관한 연구

This study examined the quality characteristics of bread enriched with Suaeda asparagoides powder, including antioxidative activity, at concentrations of 0%, 1%, 2%, 3%, and 4%. Analysis of Suaeda asparagoides powder revealed a moisture content of 5.34%, ash content of 21.03%, protein content of 32.08%, fat content of 5.12%, and a DPPH-free radical scavenging ability of 90.24%. The moisture content of the bread decreased with an increase in Suaeda asparagoides powder, although the difference was not significant. Conversely, the pH of the bread increased with higher concentrations of Suaeda asparagoides powder. The addition of Suaeda asparagoides powder led to an increase in weight, while the volume, cost, and baking loss rate decreased with higher concentrations. Hardness increased with greater amounts of Suaeda asparagoides powder, whereas springiness remained unchanged between the control group and the group with added Suaeda asparagoides powder. Sensory evaluation revealed that bread with 2% Suaeda asparagoides powder received the highest scores for color, flavor, taste, and overall preference. These results suggest that 2% is the optimal concentration of Suaeda asparagoides powder for enhancing the sensory quality and functional benefits of the bread.

Analysis of active compounds and bioactivity of leaves extracts of Sonneratia species

AbstractThe present study focused on the quantitative determination of active compounds, antioxidant and antibacterial activities of leaf extracts of different Sonneratia species. The tested species including Sonneratia alba (SA), Sonneratia caseolaris (SC), and Sonneratia ovata Backer (SO) were collected from Can Gio Mangrove Forest, Vietnam. The methanol extract of SA leaves was found to contain the highest content of total flavonoids, total phenolics and gallic acid (4344.16 ± 51.78 μg/g dry mass). The highest luteolin‐7‐O‐glucoside and luteolin amounts (5963.28 ± 59.77 and 234.33 ± 10.41 μg/g dry mass, respectively) were found in the methanol extract of SC leaves according to HPLC‐DAD analysis. The methanol extracts of all three species exhibited strong DPPH radical scavenging activity while the ethanol extracts provided strong antibacterial activity against Staphylococcus aureus, Salmonella typhimurium, and Escherichia coli. By fractionating the extracts over a SiO2 column using CHCl3: EA: MeOH gradients, the fractions containing high purity luteolin and luteolin‐7‐glucoside from SC and high purity luteolin from SO were collected. Moreover, all fractions demonstrated significant DPPH free radical scavenging ability but the fraction enriched in gallic acid showed the highest activity. These findings show that SA is a promising source of gallic acid while SC can be potentially used for the extraction and isolation of luteolin‐7‐glucoside.

Co-encapsulation of curcumin and piperine in whey protein isolate fibrils improves their water dispersibility and antioxidant activity

In this study, whey protein isolate (WPI) fibrils prepared by acid heat treatment for different times (5, 10, 15, or 20 h) were used for the co-encapsulation and co-delivery of curcumin (Cur) and piperine (Pip). Co-encapsulation of both nutraceuticals in the fibrils significantly improved their water dispersibility, chemical stability, and antioxidant activity. For instance, the water dispersibility of Cur and Pip in native WPI solutions was around 47.0% and 47.5%, respectively. In contrast, the water dispersibility of the same two nutraceuticals in WPI fibrils (15 h treatment) was 94.3% and 66.6%, respectively. The nutraceutical-loaded WPI fibrils did not undergo significant flocculation or precipitation after 14 d storage at 25 °C. After encapsulation, the DPPH free radical scavenging ability of the Cur-Pip combination experienced a surge, rising from approximately 35.4% to 72.0%. The Stern-Volmer quenching constants (Ksv) of Cur-WPI (3.03 × 104 M−1) and Pip-WPI (7.08 × 104 M−1) were much smaller than those of Cur-WPI fibrils (3.88 × 104–4.69 × 104 M−1) and Pip-WPI fibrils (8.26 × 104–9.41 × 104 M−1), indicating that the nutraceuticals bind stronger to the protein fibrils than to the native protein molecules. In summary, WPI fibrils have the capability to encapsulate, protect, and deliver hydrophobic nutraceuticals, suggesting their suitability for application in functional foods and beverages.

Effect of tea polyphenols as an antioxidant on pork for frying at different temperatures and times.

The aim of this study was to investigate the effect of frying on the antioxidant properties of tea phenols added to pork. The antioxidant capacity of tea polyphenols with different concentrations was tested using different assays including total antioxidant capacity (T-AOC) (FRAP method), thiobarbituric acid reactive substance, 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) radical scavenging, and 2,2-diphenyl-1-(2,4,6-trinitrophenyl) hydrazyl (DPPH) radical scavenging. Our results indicated that tea polyphenols have a great antioxidant capacity and that a high frying temperature causes fat oxidation. Our study confirmed that DPPH assay is more suited to lipophilic compounds or compounds with high lipid content. In a frying temperature of 180°C, the DPPH-free radical scavenging ability of pork was not decreased. Further experiments remain necessary to explore specific temperatures with the same results. This study provides new process parameters and new references for processing techniques of healthy and high-quality pork products.

Study on the Profile of Noni (Morinda sp.) Leaves as an Ingredient in Herbal Drinks

Two typical noni trees grow in locations close to each other in Keputih Permai, Surabaya City, and have certain characteristics that can be investigated further. From phytochemical testing of the leaves of both types of plants, the results showed that both gave positive values to be declared as plants containing antioxidant compounds. The antioxidant compound content of noni leaves was then compared with dry green tea from the local market. The design was completely randomized design, with 3 levels of treatment factors based on the type of ingredients used, namely green tea, narrow-leaf noni (Morinda officinalis), and wide-leaf noni (Morinda elliptica). From the experimental results, it is known that the total phenol, total flavonoids, the ability to counteract DPPH, and the ability to reduce iron ions of green tea are higher than Morinda sp. Whereas when compared between each type of Morinda, it is known that M. officinalis is superior to M. elliptica with total phenol 73.37± 1.87 mgGAE/Kg extract, total flavonoids 0.92± 0.1 mgEQ/L extract, DPPH free radical scavenging ability 228.58± 2.19 mgGAE/L extract, and iron ion reducing ability 815.17± 16.85 mgGAE/L extract. Noni leaves can be used as a promising herbal drink ingredient.

Preparation, stability and digestive properties of tea polysaccharide nanoparticles

This study aimed to investigate the storage stability and functional properties of different sizes of tea polysaccharides, and explore the relationship between sizes and digestive properties, so as to provide reference for the subsequent utilization of tea polysaccharides. In this study, TPS-NPs of about 200 nm and 400 nm were prepared by electrostatic interaction with TPS and EDTA ratios of 6:1 and 100:1, respectively. The structural properties of TPS-NPs were investigated by a series of characterization analyses. The results showed that the major functional groups of TPS-NPs did not change significantly with particle size, but the CO stretching vibrations in the methylated carboxyl group were more pronounced. However, their DPPH free radical scavenging ability and antioxidant activity of TPS were decreased in vitro because of the destruction of the apparent structure of tea polysaccharides nanoparticles during preparation. Stability measurements revealed that TPS-NPs have high storage, temperature, pH and ionic concentration stability, especially for TPS-NPs with a particle size of 200 nm. The digestibility of 400 nm TPS-NPs was improved to 3.89% compared to TPS. The results showed that the TPS-NPs has excellent stability and digestibility, which contributed to the development of TPS applications in the food industry and related products.

Design, synthesis, in-vitro biological screening and in-silico studies of 2-thioxodihydropyrimidinone based new aminomethylene scaffolds

A successful attempt was made to avail ten new 5-anilinoaminomethylene substituted 2-thioxodihydropyrimidinones (H1–H10) via one-pot three-component reaction of 1,3‑diethyl-2-thiobarbituric acid, triethyl orthoformate and respective substituted anilines in good to excellent yields (84–92 %). All the synthesized compounds were fully characterized by detailed spectroscopic techniques, like UV–Vis., IR, NMR and HRMS after purification. In-vitro investigations including DPPH free radical scavenging ability, acetyl- and butyrylcholinesterases inhibition, α-glucosidase inhibition, phytotoxicity and insecticidal activities of the synthesized compounds were performed, and very promising results were obtained. Compounds H6-H10 showed amazing potency as DPPH free radical scavengers with IC50 values of 0.88 ± 0.053, 0.54 ± 0.164, 1.22 ± 0.07, 0.20 ± 0.055 and 1.58 ± 0.123 mg/mL, respectively, better than reference compound ascorbic acid (IC50 1.79 ± 0.045 mg/mL). Similarly, compounds H2 and H4 declared greater inhibition of α-glucosidase enzyme with IC50 of 319.46 ± 1.45 and 263.57 ± 1.34 µM respectively, as compared to the reference compound acarbose (IC50 375.82 ± 1.76 µM). The bioinformatics study of the synthesized compounds comprised drug likeness, metabolites prediction, molecular docking analyses against eight selected target substrates. Docking analysis showed that the binding energy values of compounds H2, H3 and H5 were –11.25, –10.91 and –12.30 Kcal/mol respectively, which are better than standard drug diltiazem possessing –10.79 Kcal/mol against P450 CYP 3A4. Finally, the rat acute toxicities were estimated through four different routes of administration and the results reflect promising behaviors of the test compounds in their toxicity evaluation. Based on the encouraging results in all these analyses, our target compounds may be used as hits for future investigation towards drug discovery.

Effects of sucrase enzymatic hydrolysis combined with Maillard reaction on soy protein hydrolysates: Bitterness and functional properties

In this study, sucrase was added to convert non-reducing sugars into reducing sugars in skim obtained by enzyme-assisted aqueous extraction processing (EAEP), then the variation of soy protein hydrolysates (SPH) from the skim under different Maillard reaction times were studied. We conducted one-factor experiment and selected 2 mg/mL sucrase for enzymatic hydrolysis for 2 h. The structure of SPH was investigated by Fourier transform infrared spectroscopy, intrinsic fluorescence spectroscopy, and amino acid composition. Results showed that the Maillard reaction loosened the SPH structure and produced new functional groups. Sensory evaluation, electronic tongue, electronic nose and GC–MS were used to study the sensory characteristics of SPH, we found that the bitterness value was significantly reduced to 1.71 from 4.63 after 2 h of the Maillard reaction. The change of bitterness was related to amino acid composition and the production of pyrazine. Additionally, the iron reduction ability, DPPH free radical scavenging ability, and emulsifying activity reached the highest at 2 h of reaction with 0.80, 73.94 %, and 56.09 %. The solubility, emulsifying stability, and foaming capacity increased and gradually stabilized with the increasing reaction time. Therefore, this paper presents an effective method for generating SPH with low bitterness and high functional properties.

Two new phenylpropanoids from wine-processed Corni Fructus

Six compounds were isolated from aqueous extract of wine-processed Corni Fructus through silica gel, ODS column chromatography, Sephadex LH-20 gel column chromatography, reverse phase preparative HPLC and other chromatographic separation technologies. Their structures were identified with multiple spectroscopical methods including HR-ESI-MS, UV, IR, NMR and ECD and so on. Their structures were established as pinoresinoside B(1), cornusgallicacid A(2),(+)-isolariciresinol-9'-O-β-glucopyranoside(3),(-)-isolariciresinol 3α-O-β-D-glucopyranoside(4),(7R,8S)-dihydrodehydrodiconiferyl alcohol 9-O-β-D-glucopyranoside(5), and(-)-seco isolariciresinol-9'-O-β-D-glucopyranoside(6). Among them, compounds 1 and 2 were two new compounds. The biological activity evaluation results showed that compounds 2 and 6 had strong DPPH free radical scavenging ability, with EC_(50) values of(4.18±1.96) and(21.45±1.19) μmol·L~(-1), respectively. Compounds 1 and 2 had protective effects on H_2O_2-induced oxidative damage in NRK-52E cells in a dose-dependent manner, and the cell survival rate of compound 2 at 100 μmol·L~(-1) was 96.09%±1.77%.

Design and Synthesis of Novel Fluorescent 2-(aryloxy)-3-(4,5-diaryl)-1H-imidazol-2-yl)quinolines: Solvatochromic, DFT, TD-DFT Studies, COX-1 and COX-2 Inhibition and Antioxidant Properties.

The present work focuses on the synthesis of novel heterocycles 2-(aryloxy)-3-(4,5-diaryl-1H-imidazol-2-yl)quinolines (6k-v) by an effective condensation reaction. These molecules exhibited fluorescent properties and hence for the proper understanding of their optical behavior and quantum yields, solvatochromic studies have been carried out. Further, frontier molecular orbitals,molecular electrostatic potential (MEP), and geometrical structure optimization have been investigated using the B3LYP/6-311G ++ (d, p) method. The energy gap between the HOMO, LUMO of the optical and energy band gap is determined by DFT and UV-visible spectra for TD-DFT studies are done. The screening of these compounds for in vitro COX-1 and COX-2inhibitionand DPPH free radical scavenging ability assays produced promising results. The binding interactions of these molecules against the COX-2 enzyme (PDB: 5IKR) were validated by docking studies.

Predicting iron deficiency and oxidative stress in Glycine max through Fourier transform infrared spectroscopy in a time-course experiment

AimsThe excessive use of fertilizers is a problem in current agricultural systems, and sustainable farming practices, including precision agriculture, demand the use of new technologies to manage plant stress at an early stage. To sustainably manage iron (Fe) fertilization in agricultural fields, it is urgent to develop early detection methods for Fe deficiency, and linked oxidative stress, in plant leaves. Herein, the potential of using Fourier Transform Infrared (FTIR) spectroscopy for Fe deficiency and oxidative stress detection in soybean plants was evaluated.MethodsAfter a period of two weeks of hydroponic growth under optimum conditions, soybean plants were grown under Fe-sufficient (Fe+) and Fe-deficient (Fe–) hydroponic conditions for four weeks. Sampling occurred every week, infrared (IR) spectra were acquired and biological parameters (total chlorophyll, anthocyanins and carotenoids concentration, and ABTS and DPPH free radical scavenging ability), mineral concentrations, and the Fe-related genes’ expression - FRO2- and IRT1-like - were evaluated.ResultsTwo weeks after imposing Fe deficiency, plants displayed decreased antioxidant activity, and increased expression levels of FRO2- and IRT1-like genes. Regarding the PLS models developed to estimate the biological parameters and mineral concentrations, satisfactory calibration models were globally obtained with R2C from 0.93 to 0.99. FTIR spectroscopy was also able to discriminate between Fe + and Fe– plants from an early stage of stress induction with 96.3% of correct assignments.ConclusionHigh reproducibility was observed among the different spectra of each sample and FTIR spectroscopy may be an early, non-invasive, cheap, and environmentally friendly technique for IDC management.

Efficacy in vitro Antioxidation and in vivo Skin Barrier Recovery of Composition Containing Mineral-cation-phyto DNA Extracted from Aloe vera Adventitious Root

Purpose: This study aimed to extract phyto DNA from the adventitious root of Aloe vera and confirm its role in improving and regenerating skin and antiaging properties caused by blue light.Methods: Phyto DNA was extracted and a complex containing polylysine and Poly (amidoamine) was made. The antioxidant activity was confirmed using the DPPH method. The MTT test was performed on fibroblasts. The expression of SOD1, FLG, LOR, COL1A1, and MMP1 was measured using RT–PCR after blue light irradiation on HaCaT cells. The wound-healing test was performed. A phyto DNA complex cream formulation was created. Using this method, skin epidermal water loss was determined after human application.Results: At 0.85% of the cation polymer–phyto DNA complex concentration, 100% of fibroblasts survived. At 0.1% concentration, the antioxidant effect was 93%. After being exposed to blue light, only 40.4% of fibroblasts survived, but after being treated with a 100 μg/mL complex, 80.5% survived. At a mineral–cation-phyto DNA complex ratio of 10:1, the expression of skin barrier factors was highest. About 95.7% of HaCaT cells regenerated at 10:1 ratio of the mineral with phyto DNA complex in comparison to complex with only the minerals without phyto DNA.Conclusion: Phyto DNA from aloe vera’s adventitious root has no cytotoxicity, has excellent DPPH free radical scavenging ability, and can mitigate blue light cytotoxicity. It can improve skin barrier function by increasing the expression of barrier factors via a synergistic action in a specific ratio composition of phyto DNA, cationic polymer, and mineral complexes.

Effects of L-Cysteine and γ-Aminobutyric Acid Treatment on Postharvest Quality and Antioxidant Activity of Loquat Fruit during Storage.

Sichuan is the China's leading producer of loquat, with the largest cultivation area and yield ranked first in China. Loquat is a seasonal fruit highly appreciated by consumers; however, the fruit is prone to browning and lignification after harvest, affecting its storage quality. The effects of L-Cysteine (L-Cys, 0.01, 0.05, 0.1, 0.2%) and γ-aminobutyric acid (GABA, 0.025, 0.05, 0.075, 0.1%) on the sensory quality and antioxidant activity of loquat fruit during cold storage at 4 °C for 35 days and simulated shelf life for 5 days were investigated. The results showed that after 40 days of storage, compared with the control, 0.05% L-Cys and 0.05% GABA treatment of 'Zaozhong No. 6' loquat fruit effectively reduced the weight loss rate, browning index, decay index, respiratory rate, firmness, and lignin content and slowed the decreases in total soluble solids, soluble sugar, titratable acidityand vitamin C contents. The application of 0.05% L-Cys and 0.05% GABA significantly increased the contents of total phenols, total flavonoids, flavanols, and carotenoids; delayed the increase of relative electric conductivity, MDA, POD, and PPO activities; and significantly enhanced the activities of SOD and CAT, DPPH free radical scavenging ability, and FRAP, thereby improving antioxidant capacity. In summary, 0.05% L-Cys and 0.05% GABA treatment promotes the quality of loquat fruit after 40 days of storage, and significantly enhances antioxidant capacity, thus delaying senescence after harvest.

Effect of vacuum freeze drying and hot air drying on dried mulberry fruit quality.

Two different drying methods (vacuum freeze-drying and hot-air drying) were used to dry mulberry of three varieties 'Baiyuwang'(D1), 'Longsang'(D2) and 'Zhongshen.1'(D3), and the fresh fruit of each variety was used as the control. The effects of different processing conditions on the physical characteristics, nutrients, functional components and antioxidant activity of mulberry fruit were analyzed. The results show that after different drying methods, after vacuum freeze-drying, the physical properties of dried mulberry fruit such as wettability, hygroscopic property and water retention, soluble protein, ascorbic acid and other nutrients, functional components such as polyphenols, resveratrol, chlorogenic acid and anthocyanin, and antioxidant activities such as DPPH free radical scavenging ability and ABTS free radical scavenging ability were superior to hot air drying (P < 0.01). It was concluded that vacuum freeze drying was more beneficial for retaining the original quality of mulberry than hot air drying. This study can provide a retaining theoretical basis for mulberry deep processing and comprehensive development and utilization.

Chemical Characterization, Antioxidant, Insecticidal and Anti-Cholinesterase Activity of Essential Oils Extracted from Cinnamomum verum L.

This study is aimed at evaluating the potential of the essential oil of Cinnamomum verum (EOCV) as an antioxidant, as an insecticide against Callosobruchus maculatus and for its anti-acetylcholinesterase activity. To this end, EOCV was extracted via hydrodistillation from this plant, and the identification of the phytochemicals was performed using gas chromatography–mass spectrometry (GC–MS). The antioxidant power was determined via in vitro tests, the insecticidal ability was tested via exposing C. maculatus to EOCV, and molecular docking was used to evaluate the anti-cholinesterase ability. The results of these GC–MS analyses show that the main composition of EOCV comprises Cinnamaldehyde dimethyl acetal (64.50%), cinnamicaldehyde (35.04%) and α-Copaene (0.11%). The insecticidal potential of the studied OEs, determined by using the inhalation test, and expressed as the concentration of EOs required for the death of 50% of the insects (LC50) and that required the death of 95% of adults (LC95) after 96 h of exposure, was 3.99 ± 0.40 and 14.91 ± 0.10 μL/L of air, respectively. In the contact test, 96 h of exposure gave an LC50 and LC95 of 3.17 ± 0.28 and 8.09 ± 0.05 μL/L of air, respectively. A comparison of the antioxidant activity of EOCV to that of ascorbic acid via DPPH free radical scavenging ability and Ferric Reducing Antioxidant Power (FRAP) revealed the IC50 and EC50 values of EOCV to be much higher than that obtained for ascorbic acid, and the molecular docking simulation revealed Coumarin, Piperonal, Cinnamaldehyde dimethyl and alpha-Copaene as possessing potential inhibitory activities against human acetylcholinesterase. However, further experimental validation is needed to enhance the prospects of this study.

LC-ESI-QTOF-MS/MS Characterization of Phenolic Compounds in Common Commercial Mushrooms and Their Potential Antioxidant Activities

Mushrooms have a long history of use as food and medicine. They are rich in various nutrients and bioactive compounds, particularly phenolic compounds. In this study, ten mushroom species were selected, and solvent extraction using 80% ethanol was used to extract phenolic compounds. Total phenolic content (TPC), total flavonoid content (TFC) and total condensed tannin content (TCT) were measured to evaluate phenolic content in different mushroom varieties. In the mushroom varieties tested, brown portobello mushroom had the highest TPC (396.78 ± 3.12 µg GAE/g), white cup mushroom exhibited the highest TFC (275.17 ± 9.40 μg CE/g), and shiitake mushroom presented the highest TCT (13.80 ± 0.21 µg QE/g). Antioxidant capacity was evaluated using 2,2-diphenyl-1-picrylhydrazyl (DPPH), ferric reducing antioxidant power (FRAP), 2,2′-azino-bis-3ethylbenzothiazoline-6-sulfonic acid (ABTS) and total antioxidant capacity (TAC) assays. The highest DPPH free radical scavenging ability was found in white cup mushroom (730.14 ± 55.06 µg AAE/g), while the greatest iron-reducing ability (FRAP) was recorded for shiitake mushroom (165.32 ± 10.21 μg AAE/g). Additionally, Swiss brown mushroom showed the highest ABTS antioxidant capacity (321.31 ± 5.7 μg AAE/g), and the maximum TAC value was found in shiitake mushroom (24.52 ± 1.2 μg AAE/g). These results highlight that most of the mushroom varieties studied showed high phenolic contents and demonstrated strong antioxidant activity, with shiitake mushrooms standing out due to their high TCT and FRAP values, and the highest TAC value among the varieties studied. In addition, LC-ESI-QTOF-MS/MS was used to characterize the mushroom samples, and tentatively identified a total of 22 phenolic compounds, including 11 flavonoids, 4 lignans, 3 phenolic acids, 2 stilbenes and 2 other phenolic compounds in all mushroom samples. The research results of this study showed that mushrooms are a good source of phenolic compounds with strong antioxidant potential. The results can provide a scientific basis for the development of mushroom extracts in functional food, health products, and other industries.