DPPH Radical Scavenging Ability Research Articles

Pickering Emulsion of Curcumin Stabilized by Cellulose Nanocrystals/Chitosan Oligosaccharide: Effect in Promoting Wound Healing

Background: The stabilization of droplets in Pickering emulsions using solid particles has garnered significant attention through various methods. Cellulose and chitin derivatives in nature offer a sustainable source of Pickering emulsion stabilizers. Methods: In this study, medium-chain triglycerides were used as the oil phase for the preparation of emulsion. This study explores the potential of cellulose nanocrystals (CNC) and shell oligosaccharides (COS) as effective stabilizers for achieving stable Pickering emulsions. Optical microscopy, CLSM, and Cyro-SEM were employed to analyze CNC/COS–Cur, revealing the formation of bright and uniform yellow spherical emulsions. Results: CLSM and SEM results confirmed that CNC/COS formed a continuous and compact shell at the oil–water interface layer, enabling a stable 2~3 microns Pickering emulsion with CNS/COS–Cur as an oil-in-water emulsion stabilizer. Based on FTIR, XRD, and SEM analyses of CNC/COS, along with zeta potential measurements of the emulsion, we found that CNC and COS complexed via electrostatic adsorption, forming irregular rods measuring approximately 200–300 nm in length. An evaluation of the DPPH radical-scavenging ability demonstrated that the CNC/ COS–Cur Pickering emulsion performed well in vitro. In vivo experiments involving full-thickness skin excision surgery in rats revealed that CNC/COS–Cur facilitated wound repair processes. Measurements of the MDA and SOD content in healing tissues indicated that the CNC/COS–Cur Pickering emulsion increased SOD levels and reduced MDA content, effectively countering oxidative stress-induced damage. An assessment based on wound-healing rates and histopathological examination showed that CNC/COS-Cur promoted granulation tissue formation, fibroblast proliferation, angiogenesis, and an accelerated re-epithelialization process within the wound tissue, leading to enhanced collagen deposition and facilitating rapid wound-healing capabilities. An antibacterial efficacy assessment conducted in vitro demonstrated antibacterial activity.

Fabrication and characterization of curcumin-encapsulated composite nanoparticles based on soybean protein isolate hydrolysate/soybean polysaccharides: Interaction mechanism, stability and controlled release properties

This study developed a stable nanoparticle (CUR-SPIH/SSPS) using soybean protein isolate hydrolysate (SPIH) and soybean polysaccharides (SPSS) to protect curcumin (CUR) from degradation during storage and exposure to light and heat conditions, achieving controlled release. The SPIH to SPSS mass ratio of 5:1 gave the CUR-SPIH/SPSS nanoparticles with the highest CUR encapsulation efficiency (95.60 ± 3.00 %) and the strongest antioxidant capacity (90.26 ± 2.42 % and 66.78 ± 1.89 % for ABTS•+ and DPPH radical scavenging ability, respectively), and CUR was successfully encapsulated within the CUR-SPIH/SPSS as evidenced by X-ray diffraction. FTIR and fluorescence spectroscopy analysis confirmed that the interactions in CUR-SPIH/SPSS are primarily driven by electrostatic, hydrogen bonding, and hydrophobic interactions. Moreover, the CUR-SPIH/SPSS nanoparticles significantly enhanced CUR's thermal and UV light stability. The UV degradation kinetics showed that the half-life of CUR-SPIH/SPSS (247.55 min) was 1.61 times longer than that of free CUR (154.03 min). The release rate of CUR incorporated into CUR-SPIH/SPSS was significantly delayed during in vitro gastrointestinal digestion. This study introduces an innovative nanoparticle strategy for the stable delivery of lipophilic compounds.

The preparation of fish scale gelatin-polydopamine photothermal sterilization film and its application for storage of cherry tomato

In this study, polydopamine nanoparticles (PDA NPs) were synthesized and fish scale gelatin (FSG) was extracted by hot water hydrolysis. The film for photothermal sterilization was created by casting FSG with the addition of PDA NPs. The results indicated that the PDA NPs were able to heat up to 46 °C in 5 min under near-infrared (NIR), demonstrating good photothermal conversion. The PDA NPs/FSG solution showed short-term bactericidal activity against Staphylococcus aureus and Escherichia coli, with a bactericidal rate of more than 99 %. The PDA NPs/FSG film could warm up to 42.6 °C under NIR irradiation for 5 min. With the addition of 0.3 % of PDA NPs, the PDA NPs/FSG films showed high UV absorption, DPPH and ABTS radical scavenging ability, and high water contact angle (WCA), improving the barrier to water and oxygen and the tensile strength. The 0.3 % PDA NPs/FSG film triggered by NIR effectively maintained the firmness, soluble solids content and appearance, and delayed the weight loss of cherry tomatoes. Thus, the PDA NPs/FSG films had good photothermal antimicrobial activity and could be used for extending the shelf life of cherry tomatoes.

Fabrication of gallic acid containing poly(vinyl alcohol)/chitosan electrospun nanofibers with antioxidant and drug delivery properties

Chitosan-based nanofibers with excellent properties are attractive materials for specific industrial applications of contemporary interest. This work aims to fabricate functional nanofibers based on poly(vinyl alcohol)/chitosan (CS) with an antioxidant and model drug molecule, gallic acid (GA), by electrospinning, followed by cross-linking through glutaraldehyde (PVA-CS-GAs). PVA-CS-GAs were electrospun at two different concentrations by the adjustment of the CS feeding ratio. The detailed characteristics of the as-prepared electrospun nanofibers were elucidated by Fourier Transform infrared spectroscopy (FT-IR), scanning electron microscopy (SEM), water contact angle (WCA) measurements, thermogravimetric and differential scanning calorimetry (TGA and DSC) analyses. SEM images indicated that the average fiber diameter distribution was in the range of 90–110 nm. The results show that morphology, mean diameter, wettability, and thermal characteristics of the composite nanofibers were affected by the CS feeding ratio. Although the increase in the amount of polar -OH groups with the addition of GA caused an improvement in the hydrophilicity and thermal stability of the electrospun nanofibers, it also caused a decrease in the thermal transition temperatures. Furthermore, antioxidant tests based on DPPH radical scavenging ability and in vitro release studies demonstrated that the cross-linked PVA-CS-GA composite nanofibers have good antioxidant activity and a pH-dependent drug release rate, indicating their potential for implementation in wound healing and drug delivery applications.

Effect of Complexation with Different Molecular Weights of Oat β-Glucan and Sea Buckthorn Flavonoid on the Digestion of Rice Flour.

The complex of oat β-glucan (OBG) and flavonoids hampered the digestion of starch-based food and retarded the blood glucose response; however, its effect on gastric emptying and its relative mechanism have not been thoroughly investigated. By using Fourier transform infrared (FT-IR), X-ray diffraction (XRD), scanning electron microscopy (SEM), antioxidant ability, and enzymic inhibitory tests for the characterization and in vitro semi-dynamic digestion of complexes of OBG (high and low molecular weights) and sea buckthorn flavonoids, we found that the higher molecular weight complex (FU) exhibited stronger ABTS and DPPH radical scavenging abilities and higher α-glucosidase and α-amylase inhibition rates. Mice fed with rice flour with FU addition exhibited the slowest gastric emptying and intestinal propulsion rates and blood glucose rise and had the lowest activity of digestive enzymes and levels of insulin, ghrelin, motilin (MTL), and relevant gene (ghrelin and GHSR mRNA) expression than those in the control and low-molecular-weight groups. This study provided scientific data for the development of foods with delayed gastric rate and hypoglycemic index for specific populations.

Exploring the active components and potential mechanisms of Rhodiola heterodonta for alleviating T2DM based on network pharmacology

Type 2 diabetes mellitus (T2DM), a metabolic disease that poses a serious threat to human health, is characterized by sustained hyperglycemia due to dysregulated insulin secretion. Rhodiola heterodonta (R. heterodonta) is an edible plant, and its root is a popular herbal tea for lowering blood sugar in Tajikistan's folk remedy. However, R. heterodonta has not received much attention outside of the former Soviet Union. Furthermore, the hypoglycemic components of R. heterodonta and their underlying mechanisms are poorly understood. In this study, we extracted R. heterodonta roots and obtained R. heterodonta root extract (RHRE) through preliminary purification. RHRE significantly inhibited the activities of α-glucosidase (α-GAA) and protein tyrosine phosphatase 1B (PTP1B), thus highlighting its powerful hypoglycemic effect. Twenty-six compounds were identified in RHRE by LC-MS/MS analysis, with flavonoids and phenolic acids existing as the predominant components. Network pharmacology further predicted that the PI3K/AKT pathway is crucial for the anti-T2DM effects of RHRE, and molecular docking suggested the significant binding affinities between the key components of RHRE and PTP1B. Importantly, RHRE exerted its hypoglycemic effect by modulating the PTP1B/PI3K/AKT/GSK3β pathway in insulin-resistance L6 and L02 cells. Additionally, RHRE exhibited antioxidant activity and potent DPPH and ABTS radical scavenging abilities. Ferroptosis, an emerging modality of cell death driven by ROS-induced lipid peroxidation, is considerably linked to the progression of T2DM. RHRE alleviated oxidative stress and inhibited ferroptosis through the activation of the Nrf2/HO-1/SLC7A11/GPX4 axis and the downregulation of ACSL4 expression. In conclusion, our study indicates that RHRE is a potential source of antioxidant and hypoglycemic bioactive compounds and can be used for the development of health products and functional foods for the prevention of T2DM.

Effect of ultrasound-assisted Maillard reaction on functional properties and flavor characteristics of Oyster protein enzymatic hydrolysates

To address the delamination phenomenon during storage and flavor characteristics of Oyster protein hydrolysates (OPH). In this study, xylo-oligosaccharides (XOS) were selected to covalently graft with OPH through ultrasound-assisted Maillard reaction, and the effect of ultrasound-assisted Maillard reaction on the structure, functional properties, and flavor characteristics of OPH were investigated. The results revealed that the ultrasound treatment led to a 1.46-fold increase in the degree of grafting compared with the conventional wet-heat Maillard reaction methods. Structural analyses at various levels indicated substantial alterations in the OPH structure following the ultrasound-assisted Maillard reaction. More ordered α-helical secondary structures were shifting to random coiling, the tertiary structure showed more stretching changes, and the surface structure was characterized by loose and porous features. Compared with OPH, the solubility of the ultrasound-assisted Maillard reaction products (OPH-U-M) increased from 54.67% to 70.14%, leading to a notable enhancement in storage stability. Flavor profile analysis demonstrated a decrease in unsaturated aldehydes and ketones presenting fishy and bitter aromas, while an increase in presenting meat aroma compounds was observed in OPH-U-M. Furthermore, OPH-U-M exhibited superior antioxidant properties with DPPH and ABTS radical scavenging abilities enhancing 46.05% and 42.09% in comparison with OPH, respectively. The results demonstrated that covalently binding with XOS under ultrasonication pretreatment endowed OPH with superior functional properties (including solubility, storage stability, and antioxidant activity), and the improvement of flavor profile. This study can provide theoretical guidance and practical implications for promoting the processing applications of oyster protein.

Physicochemical and bioactive modifications of lotus root polysaccharides associated with probiotic fermentation

The physicochemical properties and bioactivities of lotus root polysaccharides (LRP) were investigated by examining the effects of probiotic fermentation. Five polysaccharides, namely LRP, LRP-Pl, LRPRh, LRPPa, and LRPAc, were extracted from unfermented and fermented lotus roots using Lactobacillus plantarum, Lactobacillus rhamnosus, Lactobacillus paracasei and Lactobacillus acidophilus, respectively. The results revealed that the yield of LRP-Ac (3.28 %) was 3.34 times higher than that of LRP (0.98 %), with its total sugar content and glucose content in the monosaccharide composition being the highest among the five polysaccharides. Probiotic fermentation led to an increase in Mw, as well as alterations in surface morphology and glycosidic bonds of LRPs, depending on the bacterial strains. Moreover, the five polysaccharides showed differences in antioxidant, α-amylase/α-glucosidase inhibitory, prebiotic, and macrophage-stimulating activities. Specifically, LRP-Pl exhibited the strongest DPPH radical scavenging ability; LRP-Rh showed the highest ABTS radical scavenging ability along with FRAP capacities; LRP-Ac possessed the greatest α-glucosidase inhibitory as well as prebiotic activities. However, the fermented polysaccharides showed relatively weak macrophage-stimulating ability compared to unfermented ones. Finally, the structure-activity relationship analysis revealed a close correlation between the chemical composition, Mw, and monosaccharide composition of LRPs and their bioactivities. These results are useful for the preparation of high-value LRPs.

Influence of Goji Berry EM Fermentation and Saccharification Products as Cosmetic Raw Materials on Hair Protection

Purpose: Recently, as the number of cases of side effects due to exposure to chemicals has increased, consumers' anxiety about chemicals has deepened, and interest in cosmetics using natural extracts that do not use chemical ingredients has increased. No-chemicals are being created and scientific research using natural extracts is expanding. Accordingly, Goji berry, which is a natural product handed down from the private sector and is rich in various functional ingredients such as carotinoids, choline, and zeatin, and is said to be excellent for antioxidation effects, was fermented and the active ingredients and effectiveness (in vitro) were investigated.
 Method: Goji berry, which has been found to contain large amounts of functional ingredients such as betaine and rutin, is extracted through double fermentation using EM (Effective Microorganisms) and malt to obtain total polyphenol content, flavonoid content, total sugar content, DPPH radical scavenging ability, and SOD. Effectiveness (in vitro) was examined through activity, catalase activity, hydrogen peroxide, and peroxidase verified.
 Results: As a result of the measurement, the sugar content increased when the EM (Effective Microorganisms) fermented product was enzymatically fermented after extracting Goji berry fruit with purified water. The difference depending on the enzyme fermentation temperature was also higher when the enzyme fermented at 60°C compared to immediately after fermentation. The sugar content increased by about two-fold. The total polyphenol and total flavonoid content decreased when the EM (Effective Microorganisms) fermentation product of the sealed pressurized hot water extract was enzymatically fermented at 60°C.
 Conclusion: The extract double-fermented from Goji berry fruit through EM (Effective Microorganisms) fermentation and malt enzyme fermentation has excellent antioxidant ability, suggesting the possibility of using Goji berry fruit and EM (Effective Microorganisms) fermentation as a natural antioxidant. I confirmed that it exists. In particular, it has antioxidant and antibacterial functions, and its feasibility as a natural raw material used in hair products was found.

Characterization of Peptide Profiles and the Hypoallergenic and High Antioxidant Activity of Whey Protein Hydrolysate Prepared Using Different Hydrolysis Modes.

Food proteins and peptides are generally considered a source of dietary antioxidants. The aim of this study was to investigate the antioxidant activity, allergenicity, and peptide profiles of whey protein hydrolysates (WPHs) using different hydrolysis methods. The results demonstrated that the degrees of hydrolysis of the hydrolysates with one-step (O-AD) and two-step (T-AD) methods reached 16.25% and 17.64%, respectively. The size exclusion chromatography results showed that the O-AD had a higher content of >5 and <0.3 kDa, and the distribution of peptide profiles for the two hydrolysates was significantly different. Furthermore, 5 bioactive peptides and 15 allergenic peptides were identified using peptidomics. The peptide profiles and the composition of the master proteins of the O-AD and T-AD were different. The DPPH and ABTS radical scavenging abilities of WPHs were measured, and hydrolysates were found to exhibit a strong radical scavenging ability after being treated using different hydrolysis methods. An enzyme-linked immunosorbent assay showed that the sensitization of WPHs was significantly reduced. This study may provide useful information regarding the antioxidant properties and allergenicity of WPHs.

Effect of ultrasound on the characterization and peptidomics of foxtail millet bran protein hydrolysates

Protein hydrolysates have attracted much attention for their high biological activity and are a crucial product form for the utilization of foxtail millet bran by-products. In this study, changes in the structure, functionality, activity and peptide profile of foxtail millet bran protein hydrolysates (FMBPHs) at different ultrasound powers (0 – 600 W) were investigated. The results showed that ultrasound promoted the transformation of α-helix and β-sheet to random coils and β-turn, and the exposure of hydrophobic groups and sulfhydryl groups in FMBPHs. The average particle size of the samples decreased, and the absolute value of the ζ-potential increased significantly. Simultaneously, smaller porous particles and loose fragments appeared on the surface of FMBPHs when the ultrasonic power was increased to 450 W. Additionally, 450 W ultrasound treatment improved solubility, foaming properties, emulsifying properties, thermal stability of FMBPHs. The DPPH, ABTS and hydroxyl radical scavenging ability (IC50, 2.65, 1.06 and 3.02 mg/mL), Fe2+ chelating activity (IC50, 2.62 mg/mL), and reducing power of the samples were also enhanced. The peptidomics results demonstrated that ultrasonication increased the number of active peptides in the hydrolysate, and the relative abundance of 17 active peptides was obviously elevated at 450 W. Peptide map analysis showed that ultrasound-induced structural modifications affected the peptide profiles of Ubiquitin-like domain-containing protein, Cupin type-1 domain-containing protein, 40S ribosomal protein S19, and Oleosin 1, showing changes in the abundance of certain peptides, which may be related to changes in the characterization of FMBPHs.

Significant contribution of amino acids to antioxidant capacity of Japanese rice wine (sake).

Various antioxidant components have been reported in Japanese rice wine (sake), while the contribution ratio of each component to the antioxidant capacity of whole sake has not been well understood. In this study, we evaluated the radical absorption capacity (H-ORAC and/or DPPH radical scavenging ability) and antioxidant components of commercially available sake, and estimated the major components contributing to antioxidant capacity. Water-soluble components with a molecular weight of less than 3000 contributed more than 90% to H-ORAC of sake by measuring the ultrafiltered fraction. The Maillard reaction seemed to have little influence on H-ORAC by browning experiments. The radical absorption capacity of sake showed a strong positive correlation with the amounts of four antioxidant amino acids (Cys, Met, Tyr, Trp) and two phenolic acids (ferulic acid and p-coumaric acid). Evaluating H-ORAC of a sake model solution composed of these antioxidants revealed that the four amino acids showed a clearly higher contribution (25.7-58.2%) than the phenolic acids. In addition, there was a slight synergistic effect when the four amino acids were mixed, whereas such effects were not seen when mixed with the phenolic acids and other sake major components (organic acids, glucose and ethanol). We concluded that the contribution of free amino acids to the radical absorption capacity is quite important in sake. These findings will provide a new perspective for antioxidant researches of sake and many fermented foods. © 2024 Society of Chemical Industry.

Effect of storage on physicochemical properties, bioactive compounds and sensory attributes of drinks powder enriched with pumpkin (cucurbita moschata L.)

Pumpkin is an imperious vegetable and a large part of the pumpkin flesh goes unused resulting from pumpkin processing, so it needs to be processed properly to be used. The current study's goal was to prepare a drink powder enriched with pumpkin report the impact of storage on bioactive compounds and physicochemical characteristics of drink powder, and also evaluate the sensory properties of beverages prepared from drink powder. The powders were formulated and evaluated based on their physical properties, proximal compositions, minerals, phenolic compounds, and antioxidant ability as measured by DPPH (2,2-Diphenyl-1-picrylhydrazyl), FRAP (Ferric Reducing Antioxidant Power), and ABTS (2,2′-azino-bis-(3-ethylbenzothiazoline-6-sulfonic) acid). Drink powder was made with a mixture of ingredients that were substituted with pumpkin pulp and seed powder in the proportions of 50:50 (S1), 20:30 (S2), 30:20 (S3), and 40:10 (S4). A sensory evaluation was carried out to select the most accepted combination. The most accepted product was subjected to nutritional analysis and storage studies, which were taken as criteria for good quality. Sample S3 had the highest protein, fat, fiber, and ash content while sample S1 had the highest carbohydrate content. It was also observed that enrichment with pumpkin powder enhanced the Mg, P, and Fe content of the drink powder. However, sample S1 had the highest DPPH radical scavenging ability, total phenolic content, and FRAP ability. During storage, a significant increase in moisture content, total sugar, and reducing sugar while a significant decrease in protein, fat, ash, fiber, and titratable acidity was observed. In addition, carotenoids, vitamin C, and antioxidant properties showed significant decreases during long-term storage at ambient temperature. Furthermore, sensory analysis was performed on pumpkin powder beverages, and based on results the color and texture of the drinks were not affected as the pumpkin powder content was increased. The drinks with 20 % pumpkin pulp and 30 % seed powder (S2) obtained the highest score for texture, taste, and overall acceptability assessed. However, the S1 and S3 are the best instances due to their better nutritional content. Hence, the drink powder that utilizes pumpkin may be an efficient means to preserve pumpkin and conserve its bioactive ingredients. In conclusion, pumpkin powder can be successfully incorporated into powdered drinks or other traditional products and also it is recognized as an excellent food source to meet daily nutritional needs.

In vitro antioxidant and anti-inflammatory activities of selected polyherbal formulations sold in Nigeria

Background and aims: Nonsteroidal anti-inflammatory drugs (NSAIDs) or corticosteroid analgesics are recommended to alleviate or reduce pain. Regrettably, many of these drugs may induce bleeding, dyspepsia, cardiac complications, renal issues, and various short- or long-term adverse effects. Consequently, there has been an escalation in the endeavor to develop natural anti-inflammatory medications, driven by the growing number of individuals seeking natural therapies to manage their pain. The polyherbal formulations (Yoyo and Dr. Iguedo Goko bitters) have not assessed their antioxidant and anti-inflammatory activities; hence, this study "in vitro antioxidant and anti-inflammatory activities of selected polyherbal formulations sold in Nigeria." Methods: The evaluation of antioxidant activity was performed using three assays: 2,2-diphenyl-1-picrylhydrazyl (DPPH) radicals, hydrogen peroxide (H2 O2 ) scavenging activity, and ferric reducing antioxidant power. In vitro, anti-inflammatory efficacy was investigated using the human red blood cell (HRBC) membrane stabilization technique. Results: The DPPH radical scavenging ability result was observed; the IC50 value of Yoyo bitters (40.63±0.90 % at 250 µg/mL) was highest, while Dr. Goko bitters (3.26±0.21% at 50 µg/mL) was lowest. Meanwhile, the positive control (ascorbic acid) had an IC50 value of 93.54±0.57% at 250 µg/mL. The ferric-reducing antioxidant power of the samples was highest in Dr. Goko bitters, 1.96±0.02 % at 250 µg/mL, and lowest in Dr. Goko and Yoyo bitters, 0.46±0.01% at 100 and 50 µg/mL, respectively. The hydrogen peroxide free radical scavenging activity of the samples was highest in Yoyo bitters, 58.0.3±0.60 % at 250 µg/mL, and lowest in Dr. Goko bitters, 7.28±0.02 % at 50 µg/mL. The anti-inflammatory findings indicate that Yoyo bitters exhibited the highest percentage protection (89.46±6.11%) at a concentration of 1000 μg/mL, while the lowest percentage protection (26.62±1.13%) was observed at a concentration of 200 μg/mL. The reference standard diclofenac sodium has a percentage of 90.46±1.44 at a concentration of 1000 μg/mL. Meanwhile, the poly-herbal formulations had the highest and lowest total phenolic concentrations in Yoyo bitters (97.52±1.43 mg GAE/g at 250 µg/mL), and Dr. Goko bitters (47.3±1.44 mg GAE/g at 50 µg/mL), respectively. Conclusion: The findings suggest that the formulations might not have effective antioxidant and anti-inflammatory activities when compared with the reference standard drugs (ascorbic acid and diclofenac sodium), respectively.

Research on Extraction Process and Physicochemical Properties of Dietary Fiber

The attention of dietary fiber has been increasing in recent years. Dietary fiber can regulate blood lipid, blood glucose and intestinal flora, prevent colon cancer and diabetes and plays an active role in promoting human health. The advantages and disadvantages of extraction methods including chemical, fermentation, enzymatic method and multi methods assisted at home and abroad were analyzed. The physicochemical properties of dietary fiber, functional properties and antioxidant capacity were summarized. The physicochemical properties of dietary fiber such as water holding, expansibility, fat and oil holding capacity, the functional properties of dietary fiber including adsorption of glucose, cholesterol, nitrite ion, sodium cholate, cation exchange, adsorption of heavy metals and antioxidant capacity such as DPPH radical and hydroxyl radical scavenging ability were studied，which provided theoretical basis for the development and application in health products and food.

Slightly acidic electrolyzed water treatment enhances the quality attributes and the storability of postharvest litchis through regulating the metabolism of reactive oxygen species

Effects of slightly acidic electrolyzed water (SAEW) on the storability, quality attributes, and reactive oxygen species (ROS) metabolism of litchis were investigated. Results showed that SAEW-treated litchis presented better quality attributes and storability than control litchis. On storage day 5, the commercially acceptable fruit rate of control litchis was 42%, while SAEW-treated litchis displayed 59% higher rate of commercially acceptable fruit, 21% lower pericarp browning index, and 13% lower weight loss percentage than control litchis. Additionally, compared to control litchis, SAEW-treated litchis demonstrated higher activities of SOD, CAT and APX, higher levels of GSH, AsA, DPPH radical scavenging ability, and reducing power, but lower O2−· generation rate, lower levels of H2O2 and MDA. These findings indicated that SAEW treatment could elevate antioxidant capacity and ROS scavenging ability, reduce ROS production and accumulation, and lower membrane lipid peroxidation, thereby retaining the quality attributes and storability of litchis.

몰로키아 분말을 첨가한 반려견 브라우니의 품질특성 및 항산화 활성

This study attempted to confirm the functionality of pet dogs by adding 3% and 6% Mulukhiyah powder, which has excellent antioxidant properties. The quality characteristics of pet dog brownies added with Mulukhiyah powder were analyzed for pH, color, and general component, and antioxidant activity was confirmed for total polyphenols, flavonoids, and DPPH radical scavenging ability. The pH was the highest in the addition of Mulukhiyah at 6%, the chromaticity L values were high in the control, and the “a” and “b” values increased as the Mulukhiyah powder content expanded. The results of the general component analysis showed that the fat and trans-fat content of the Mulukhiyah-added group was lower than that of the control group, and the protein content was slightly increased compared to the control group. It was verified to have the highest contents of polyphenol, flavonoids, and DPPH radical scavenging activity in terms of antioxidant activity, pet dog brownies to which 6% Mulukhiyah powder was added. These results suggest that since the addition of Mulukhiyah powder has been confirmed to be effective in antioxidant activity and general component content, it can be used as a raw material for functional snacks for pet dogs in the future.

The Antioxidant Potential of Commercial Manuka Honey from New Zealand-Biochemical and Cellular Studies.

Manuka honey (MH) is considered a superfood mainly because of its various health-promoting properties, including its anti-cancer, anti-inflammatory, and clinically proven antibacterial properties. A unique feature of Manuka honey is the high content of methylglyoxal, which has antibacterial potential. Additionally, it contains bioactive and antioxidant substances such as polyphenols that contribute to its protective effects against oxidative stress. In this study, commercially available Manuka honey was tested for its total polyphenol content and DPPH radical scavenging ability. It was then tested in vitro on human fibroblast cells exposed to UV radiation to assess its potential to protect cells against oxidative stress. The results showed that the honey itself significantly interfered with cell metabolism, and its presence only slightly alleviated the effects of UV exposure. This study also suggested that the MGO content has a minor impact on reducing oxidative stress in UV-irradiated cells and efficiency in scavenging the DPPH radical.

DIHYDROBENZOFURAN NEO-LIGNAN DERIVATIVES ISOLATED FROM THE WHOLE PLANTS OF LYCOPODIELLA CERNUA AND THEIR ANTIOXIDANT ACTIVITY

The entire plants of Lycopodiella cernua L. are utilized in Vietnam and China as traditional herbal medicine due to their anti-inflammatory activity and neuroprotective effect. In this current research, four dihydrobenzofuran neolignan derivatives (1–4) have been purified from the ethanol extract of L. cernua. Through the analysis of their observed and reported spectroscopic data, their structures were determined to be lycocernuaside A (1), dihydrodehydrodiconiferyl alcohol 4'-β-Dglucoside(2), lycocernuaside C (3), and cedrusin (4). Additionally, the DPPH radical-scavenging abilities of substances were assessed. Notably, compounds 3 and 4 showed potent DPPH scavenging capacity, with ED50 data of 8.6 ± 0.2 and 13.7 ± 0.4 μM, respectively. The effects were similar to ascorbic acid (ED50 = 23.6 ± 0.8 μM), the positive control. The findings suggest the potential in vitro antioxidant activity of dihydrobenzofuran neolignane derivatives from L. cernua. Nevertheless, further investigations, both in vivo and in silico, are necessary to confirm their therapeutic antioxidanteffects.

Centaurea behen leaf extract mediated green synthesized silver nanoparticles as antibacterial and removing agent of environmental pollutants with blood compatible and hemostatic effects

The present study focused on evaluating the antibacterial properties, radical scavenging, and photocatalytic activities of Centaurea behen-mediated silver nanoparticles (Cb-AgNPs). The formation of Cb-AgNPs was approved by UV–Vis spectrometry, Fourier-transform infrared spectroscopy, transmission electron microscopy, scanning electron microscopy (SEM), energy dispersive X-ray and X-ray diffraction. The results showed that the obtained AgNPs have a maximum absorbance peak at 450 nm with spherical morphology and an average size of 13.03 ± 5.8 nm. The catalytic activity of the Cb-AgNPs was investigated using Safranin O (SO) solution as a cationic dye model. The Cb-AgNPs performed well in the removal of SO. The coupled physical adsorption/photocatalysis reaction calculated about 68% and 98% degradation of SO dye under solar irradiation. The Cb-AgNPs inhibited the growth of gram-negative or positive bacteria strains and had excellent DPPH radicals scavenging ability (100% in a concentration of 200 µg/ml) as well as a good effect on reducing coagulation time (at concentrations of 200 and 500 µg/mL reduced clotting time up to 3 min). Considering the fact that green synthesized Cb-AgNPs have antioxidant and antibacterial properties and have a good ability to reduce coagulation time, they can be used in wound dressings. As well as these NPs with good photocatalytic activity can be a suitable option for degrading organic pollutants.