DPPH Values Research Articles

Characterization of 'borde': A traditional ethiopian cereal-based fermented beverage - Microbial analysis, rheological profiling, and functional attributes

The study focused on the characterization of an Ethiopian traditional beverage, borde, produced by lactic acid bacteria (LAB) and yeast through natural fermentation. Samples were collected from three distinct locations in Ethiopia and subjected to analyses encompassing microbiological, antioxidant, enzyme inhibition, rheological and physicochemical aspects. The early stages of fermentation exhibited prevalence of Enterobacteriaceae and aerobic mesophilic bacteria. Towards the end of fermentation, yeast (6.07–6.72) and LAB (6.52–7.12) (log CFU mL−1) dominated the microbiological profile of all borde samples. Significant difference (P < 0.05) in the number of microorganisms were noted between the samples. Antioxidant activities, assessed through DPPH and ABTS values, ranged between 51.5 and 64.6 % and 47.4–62.9.1 %, respectively. The average value of α-glucosidase and pancreatic lipase inhibition for borde samples were ranged from 36.56 to 43.23 % and 31.08–40.19 %, respectively. Rheological investigations indicated pseudoplastic fluid behavior, as evidenced by the decreasing apparent viscosity values with shear rate. Moreover, the samples displayed solid-like structures, with lower loss modulus (G″) values compared to storage modulus (G′). The shared physicochemical characteristics and the dominance of specific microbial groups suggest the potential for developing a direct fermentation system for this traditional cereal-based beverage. Overall, these findings contribute valuable insights into the multifaceted nature of borde, paving the way for further advancements in its production and quality control.

Development of konjac glucomannan-based active-intelligent emulsion films loaded with different curcumin-metal chelates: Stability, antioxidant, fresh-keeping and freshness detection properties

The aim of this study was to develop konjac glucomannan (KGM)-based active-intelligent emulsion films loaded with different curcumin-metal chelates, where six types of films were prepared and their corresponding properties were investigated. The FTIR and XRD results showed that curcumin chelated with metal ions successfully. Moreover, curcumin-Ca chelate had the best thermal stability and antioxidant activity with the DPPH and ABTS radical-scavenging activity values of 38.28 % and 22.79 %, respectively. Furthermore, the results of microstructure and contact angle showed that chelation with metal ions improved the interfacial interactions between curcumin-metal chelates and film matrix. Interestingly, KGM-based active-intelligent emulsion films loaded with curcumin-Ca chelate (Type IV film) displayed the best thermal stability with the highest temperature of maximum weight loss at 380 °C, the best mechanical property, the highest total phenol content (17.31 mg gallic acid/g film), as well as the best antioxidant activity with DPPH and ABTS radical-scavenging activity values of 69.24 % and 58.66 %, respectively, and the best antibacterial activity. Consequently, Type IV film was used for the fresh-keeping and freshness detection of pork. The results showed that the pork packaged with Type IV film displayed excellent fresh-keeping properties, including reducing the increase rate of volatile basic nitrogen (TVB-N) and pH values and the decrease rate of hardness and elasticity of pork during storage time. Meanwhile, the color of Type IV film gradually changed from yellow to red. Therefore, this study suggested that KGM-based active-intelligent emulsion films have great potential application in the fresh-keeping and freshness detection of fresh meat.

The effects of varying ingredients combination and boiling time on total phenolic content, antioxidant activity, and antimicrobial properties of lemongrass-ginger tea

This study was aimed at exploring the effect of varying lemongrass-ginger combinations, and boiling time on total phenolic contents (TPC), antioxidant activity, and antimicrobial efficacy of lemongrass-ginger tea. Lemongrass-ginger tea was produced by varying the percentage of lemongrass (25 %, 50 %, and 75 %) and boiling times (5, 10, and 15 min). The antioxidant activity of the lemongrass-ginger tea samples was investigated using the DPPH and ABTS assays whereas the TPC was determined using the Folin-Ciocalteau method. The antimicrobial activities were investigated by measuring the minimum inhibitory concentration (MIC), minimum bactericidal concentration (MBC), and minimum fungicidal concentration (MFC) of the tea against selected microorganisms, and its combinatory effects with antimicrobial drugs. The lemongrass-ginger combination and the boiling time significantly affected antioxidant potential, TPC, and antimicrobial activities. TPC measured ranged between 966.7 ± 90.20 to 1761.3 ± 81.70 μgGAE/g whereas DPPH antioxidant activities varied from 43.97 ± 14.99 % to 75.20 ± 8.55 %. The highest values of TPC and DPPH were 1761.3 ± 81.70 μgGAE/g and 75.20 ± 8.55 % and were recorded by 75 % lemongrass-ginger combination boiled for 15 min. Furthermore, differences in lemongrass-ginger combination and boiling times resulted in varying antimicrobial activities against the test microorganisms. The lowest MBC was recorded for 50 % lemongrass boiled for 10 min against C. albicans, 75 % lemongrass boiled for 15 min against K. pneumoniae and S. typhi, and 25 % lemongrass against E. coli. Additionally, varying ingredient proportions and boiling times affected the combinatory effect of the tea with antimicrobial drugs. However, the exact effect depends on the proportion of ingredients used and the boiling times.

Antioxidant potential and xanthine oxidase inhibition of flavonol glycosides from Phyllanthus emblica L. leaves

Context: Hyperuricemia is the cause of gout in the inflammatory joint condition. The xanthine oxidase enzyme is a therapeutic target for gout treatment because it plays a role in the generation of uric acid. Allopurinol is used to treat gout. It prevents the xanthine oxidase enzyme from producing as much uric acid. When selecting a medication, one must consider the various adverse effects of allopurinol. Phyllanthus emblica plants are among the medicinal plants that can be used as an alternative treatment for gout. Aims: To evaluate isolated compounds from the Phyllanthus emblica as antihyperuricemia candidates. Methods: The isolated compounds were characterized using High-Performance Liquid Chromatography Analysis and Thin Layer Chromatography-Densitometry. The 2,2-diphenyl-1-picrylhydrazyl (DPPH) and cupric ion (CUPRAC) antioxidant capacity procedures were used to develop the antioxidant activity index. The ability to inhibit xanthine oxidase was determined using a spectrophotometer. Results: Compound 1 was indicated as rutin having antioxidant capacity with an antioxidant activity index (AAI) DPPH value of 7.89 ± 0.03 and AAI CUPRAC value of 15.83 ± 0.04 stronger than compound 2 (quercitrin) with an AAI DPPH value of 3.72 ± 0.01 and AAI CUPRAC 3.24 ± 0.03. The IC50 for quercitrin's inhibition of xanthine oxidase is 23.85 ± 2.04, which was higher than rutin’s IC50 value of 32.77 ± 4.49 µg/mL. Conclusions: Flavonol glycosides present in the ethanol extract of Phyllanthus emblica leaves gave potent xanthine oxidase inhibitory activity stronger than the extract. Quercitrin gave stronger xanthine oxidase inhibitory activity, but this compound has weaker antioxidant capacity compared to rutin.

Flavonoids, microbial load and quality parameters changes during shelf-life of fermented milk enriched with pasteurized fig purée

Fig puree is rich in natural bioactive substances including flavonoids and can be useful to produce functional foods. This study investigated the effects of incorporating fig puree into fermented milks formulations on various physicochemical properties, and nutritional and functional compounds during 30 days of refrigerated storage. Fig puree was incorporated into cow fermented milks at 0 g 100 g-1 (control), 10 g 100 g-1, 20 g 100 g-1, 30 g 100 g-1 and 40 g 100 g-1, respectively after fermentation. Initial pH values ranged from 4.48 to 4.84, with no significant changes observed during storage. Microbial counts remained above the acceptable threshold until 30 days in refrigeration. Color parameters indicated a decrease in lightness (L*) and hue (h) values with increasing fig puree content, while a* and b* values increased with increasing fig puree. The fig puree concentration dependently affected the texture analysis and revealed enhanced firmness, consistency, cohesiveness, and viscosity in yogurts with 40 g 100 g-1 of fig puree. Overall, texture stability was maintained during storage period, though slight softening was noted in some formulations. The addition of fig puree reduced syneresis compared to the control which could be attributed to the increase of pectin content. Total phenolic content and DPPH values increased with fig puree addition, with detectable anthocyanins and flavonols, predominantly quercetin-3-galactoside. Levels of these bioactive compounds increased during storage, with the highest amounts found in yogurts containing 40 g 100 g-1 of fig puree after 30 days of storage. These results suggest that fig puree enhances fermented milks properties and stability, offering potential health benefits due to increased bioactive compound content.

Synthesis of Copper(I) Oxide Thin Film Through Potentiostatic Electrodeposition as an Antioxidant Film

Research on metal-based nanoparticles, such as silver, gold, and copper(I) oxide (Cu2O), has drawn considerable attention due to their potential applications in catalysis, antioxidants, antimicrobials, and anticancer fields. In this study, we successfully deposited Cu2O antioxidant films on indium tin oxide substrates through potentiostatic electrodeposition. The X-ray diffraction characterization revealed distinct peaks at 2θ value of 36.32°, 42.21°, and 61.30°, indicating the crystal structure of Cu2O thin film. The scanning electron microscopy image showed the three-sided pyramid morphology of Cu2O particles with average size of 316.18 nm. The energy dispersive X-ray spectrum confirmed the purity of the thin film, which is composed only of Cu and O elements without any impurities. The photoelectrochemical showed that the deposited Cu2O has a maximum photocurrent density of 8.37 mA/cm² under visible light irradiation and 1.40 mA/cm² without irradiation. In addition, this study also found that the highest inhibition values of DPPH (2,2-diphenyl-1-picrylhydrazyl) radicals were observed when ascorbic acid was added.

Comprehensive Analysis of Antioxidant Properties, GC-MS, and FTIR Profiles of Myrica esculenta Fruit Extracts from Western East Khasi Hills of Meghalaya.

This study investigates the phytoconstituents of Myrica esculenta fruit extracts using various solvents, including n-hexane, dichloromethane, ethyl acetate, methanol, and water. Qualitative phytochemical analysis revealed the presence of several phytochemicals, with the highest concentration found in the methanol extract. The total phenolic (94.5±0.96 mg gallic acid equivalent (GAE)/g) and flavonoid (74.27±0.29 mg quercetin equivalent (QE)/g) contents were also highest in the methanol extract. Antioxidant activity was measured using 2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic) acid (ABTS), and Ferric Reducing Antioxidant Power (FRAP) assays. The methanol extract exhibited superior antioxidant activity with DPPH and ABTS IC50 values of 22.27±0.98 μg/ml and 19.69±0.36 μg/ml, respectively, compared to ascorbic acid. FRAP activity was also highest in the methanol extract (87.125±0.33 mg Trolox equivalents (TE)/g). Gas Chromatography-Mass Spectrometry (GC-MS) analysis identified antioxidant compounds hexanedioic acid, bis(2-ethylhexyl) ester, methyl 11,12-octadecadienoate, and pentadecanoic acid. while Fourier Transform Infrared Spectroscopy (FTIR) analysis detected functional groups such as alkenes, ketones, esters, alcohols and carboxylic acids. These findings suggest that the methanolic extract of M. esculenta fruits is a rich source of natural antioxidants, making it suitable for pharmaceutical, health, and nutritional supplements aimed at enhancing overall health.

Ultrasonic Fabrication of Catechin Nanoemulsions from Green Tea with Enhanced Stability and Antioxidant Activity Optimized by Box-Behnken Design

Nanoemulsions are emulsions, either O/W (oil in water) or W/O (water in oil), with droplet diameters typically ranging from 50 to 1,000 nm. Research indicates that nanoemulsions are highly effective in enhancing the bioavailability, bioactivity, digestibility, stability, safety, quality and sensory attributes of food components. The study aimed to determine the optimum formulation and ultrasonic condition for fabricating catechin nanoemulsion (Ca-NE) from green tea with improved physical stability and antioxidant activity using response surface methodology. The effects of Medium Chain Triglyceride oil concentration (7.5 - 12.5 % w/w), Tween® 80 concentration (1 - 5 % w/w) and sonication time (5 - 15 min) on the droplet size, polydispersity index (PDI) and antioxidant activity presented by DPPH value of the Ca-NE were investigated using Box-Behnken design (BBD). The results found that droplet size and antioxidant activity of the Ca-NE were significantly (p &lt; 0.05) affected by the proposed parameters, whereas the PDI value was slightly affected by those factors. The BBD results suggested that the Ca-NE fabrication condition was optimized with 7.5 % (w/w) oil concentration, 5 % (w/w) Tween® 80 concentration and a sonication time of 10.87 min. The optimum nanoemulsion showed good physical stability in terms of droplet size and PDI and had higher antioxidant activity than unencapsulated catechins when stored at 4 and 30 °C for 90 days. This study showed that catechin nanoemulsions fabricated by ultrasonication had good stability and antioxidant activity and, hence, had high potential for food and beverage applications in the food industry. HIGHLIGHTS The optimum nanoemulsion had good physical stability regarding droplet size and PDI when stored at 4 and 30 °C for 90 days. The ultrasonic fabrication of Ca-NE results in better retention of antioxidant activity than unencapsulated catechins. The ultrasonic fabrication provided the Ca-NE with good stability and high antioxidant activity. The results suggest that the obtained nanoemulsion of catechins has great potential in food or pharmaceutical applications. GRAPHICAL ABSTRACT

Physicochemical, Nutritional, and Antioxidant Properties of Ice Cream Enriched with Red Beetroot (Beta vulgaris L.) at Varying Sucrose Levels

This study aims to produce a low-calorie ice cream with a higher nutritional value using red beetroot (Beta vulgaris L.). Four kinds of ice cream containing 5%, 10 % and 15% sucrose and single red beetroot (RB) ratio 15% and control (15% sucrose+ RB free) encoded as RB5, RB10, RB15 and C were produced respectively. The addition of RB increased pH and decreased the acidity (LA) and dry matter contents compared to control. Ash content was decreased depending on the sucrose ratio. While the lowest overrun value was determined in the RB10 sample (23.08%), the highest was in sample C (39.18%). The increasing of sucrose ratio generally increased the first dropping time and decreased the total melting time. The addition of sucrose reduced the viscosity and the highest viscosity values were observed in the sample RB5. While the lowest total phenolic content (TPC) was observed in the control sample (329.69 GAE mg/kg), the highest TPC was found in the RB5 sample (558.55 GAE mg/kg). Also, the lowest DPPH value was determined in the control sample (13.66% inhibition), the highest DPPH value was determined in the RB10 sample (27.98% inhibition). While fructose and glucose values decreased, sucrose values increased in the ice cream samples depending on the increasing of sucrose ratio.

Change of bioactive properties, spectral reflectance, and color characteristics of European cranberry (Viburnum opulus L.) juice as affected by foam mat drying technique

The European cranberry bush, known for its health benefits, can only be consumed through fermentation. This study aimed to develop a fruit leather made from European cranberry bush using quince seed gel and the foam drying method. For this purpose, quince seed gel was added to European cranberry juice to increase consistency. Then, European cranberry fruit leather was obtained by drying at 70, 80, and 90 °C air temperatures using foam mat drying technology. Spectral reflectance, color, drying kinetics, anthocyanin, ascorbic acid, and total phenolic content, antiradical activity, and macro-micronutrient concentrations of the resulting fruit pulp were investigated. The foam mat drying process at 90 °C had the greatest values of ascorbic acid (0.996 mg g− 1), anthocyanin (275.9 mg kg− 1), DPPH (47.77%), and ABTS.+ (68.76 µg TE g− 1). In addition, the highest value of total phenolic content (37.75 mg g− 1) was obtained in the foam mat drying process at 80 °C. The highest concentration of P, Na, Mg, K, Ca, and Mn in fruit leather was obtained at 70 °C, and the highest concentration of S, Cu, and Zn was obtained at 90 °C. The lowest spectral reflectance values were measured at 90 °C. In conclusion, the present study explored the fact that adding quince seed gel, extremely rich in biochemical content, significantly enhanced the bioactivity properties of European cranberry bush fruit leather.

Urushiol oligomer preparation and evaluations of their antibacterial, antioxidant, and thermal stability

There have been studies published on the composition and coating uses of raw lacquers following enzymatic oxidative polymerization. The change of urushiol’ thermal stability and biological activity following polymerization to create oligomer, however, has received little attention. This work using silica gel column chromatography to separate urushiol and urushiol oligomer from polymerized raw lacquer and assessed its antibacterial, antioxidant, and thermal stability in an effort to decrease the allergenicity of urushiol and increase its application. By using gel chromatography, the urushiol oligomer were discovered to be polymers with 2–5 degrees of polymerization. According to characterization results from techniques like UV, FT-IR, and 1H NMR, urushiol was converted into urushiol oligomer by addition reactions, and C–C coupling. The findings demonstrated that the urushiol oligomer’ IC50 values for scavenging DPPH and ABTS free radicals were 40.8 and 27.4 μg/mL, respectively, and that their minimum inhibitory concentrations against Staphylococcus aureus and Staphylococcus epidermidis were 250 and 125 μg/mL. The urushiol oligomer’s thermogravimetric differential curve peak temperature (461.8 °C) was higher than urushiol’s (239.5 °C), indicating that urushiol undergoes polymerization with enhanced thermal stability. The study’s findings establish a foundation for the use of polymerized urushiol and urushiol oligomer in applications including functional materials and additives.

Optimizing phlorotannins extraction from Fucus vesiculosus using Box-Behnken design: Unveiling techniques for enhanced antioxidant activity and metabolic enzyme inhibition

Phlorotannins, phenolic compounds found in brown macroalgae, exhibit potential bioactive effects. This study evaluated the extraction of phlorotannins from Fucus vesiculosus using conventional and ultrasound-assisted extraction (UAE) methods, focusing on solvent-material ratio, solvent concentration, extraction time, and sonication power for UAE. The experiments, designed using a Box-Behnken design, measured total phlorotannin content (TPhC), DPPH, FRAP, and ABTS. The conventional method, under optimal conditions, produced TPhC, DPPH, FRAP, and ABTS values of 512.25 ± 14.26 mg PGE/100 g, 29.70 ± 1.40 mg TE/100 g, 589.57 ± 15.06 mg TE/100 g, and 332.73 ± 31.03 mg TE/100 g, respectively. The UAE method, under its optimal conditions, yielded higher values: 954.00 ± 33.65 mg PGE/100 g, 146.35 ± 3.30 mg TE/100 g, 1037.61 ± 32.93 mg TE/100 g, and 809.95 ± 46.58 mg TE/100 g. The extracts were tested for inhibitory effects on α-amylase and α-glucosidase, with the purified UAE extract showing greater inhibition of α-amylase (IC50 = 7.06 ± 0.67 μg/mL) compared to acarbose (IC50 = 14.63 ± 0.28 μg/mL). For α-glucosidase, acarbose had higher activity (IC50 = 11.54 ± 0.04 μg/mL) than the UAE purified extract (IC50 = 15.04 ± 0.07 μg/mL). UHPLC-qTOF-MS analysis identified various phlorotannin derivatives, with Tetrafucotetraphlorethol (m/z 993) only in the UAE purified extract. This study concludes that purified phlorotannin extract from UAE can potentially regulate α-amylase and α-glucosidase, enzymes linked to metabolic disorders like diabetes and obesity.

Antioxidants from Rubus idaeus leaves: LC-MS/MS chemical profiling, in vitro antiglycation, α-glucosidase and α-amylase inhibitory activities

ABSTRACT The present study evaluated a range of biological activities of Rubus idaeus leaves, often considered as by-products, in relation to hyperglycemia. The antiglycation potential of this plant has not been previously reported. In this research, the methanolic leaf extract of R. idaeus was assessed for its antioxidant, enzyme inhibitory and antiglycation activities. The bioactive compounds present in the extract were screened using LC-MS/MS. Enzyme inhibitory activities were tested on α-glucosidase and α-amylase, and the antiglycation effect was investigated using BSA-fructose model. The methanolic extract showed a high polyphenolic contents (176.26 ± 2.26 mg GAE/g) and important IC50 values for DPPH (34.79 ± 2.40 µg/mL) and ABTS radical scavenging activities (49.75 ± 2.47 µg/mL). In addition, the plant leaf extract significantly inhibited hyperglycemia-related enzymes in a dose-dependent manner and demonstrated a reduction in fluorescent AGEs, fructosamine, and dicarbonyl compounds. Therefore, R. idaeus cv Maravilla could be an effective source of therapeutics for improving the healthcare outcomes of diabetic patients.

Integrated Valorization of Fucus spiralis Alga: Polysaccharides and Bioactives for Edible Films and Residues as Biostimulants.

Fucus spp. seaweeds thrive in the cold temperate waters of the northern hemisphere, specifically in the littoral and sublittoral regions along rocky shorelines. Moreover, they are known to be a rich source of bioactive compounds. This study explored the valorization of Fucus spiralis through the extraction of bioactives and polysaccharides (PSs) for food applications and biostimulant use. The bioactives were extracted using microwave hydrodiffusion and gravity (MHG), where the condition of 300 W for 20 min resulted in the highest total phenolic content and antioxidant activity of the extract. Cellular assays confirmed that the extract, at 0.5 mg/mL, was non-cytotoxic to HaCat cells. Polysaccharides (PSs) were extracted from the remaining biomass. The residue from this second extraction contained 1.5% protein and 13.35% carbohydrates. Additionally, the free amino acids and minerals profiles of both solid residues were determined. An edible film was formulated using alginate (2%), PS-rich Fucus spiralis extract (0.5%), and F. spiralis bioactive-rich extract (0.25%). The film demonstrated significant antioxidant properties, with ABTS and DPPH values of 221.460 ± 10.389 and 186.889 ± 36.062 µM TE/mg film, respectively. It also exhibited notable physical characteristics, including high water vapor permeability (11.15 ± 1.55 g.mm.m-2.day-1.kPa-1) and 100% water solubility. The residues from both extractions of Fucus spiralis exhibited biostimulant (BS) effects on seed germination and seedling growth. BSs with PSs enhanced pea germination by 48%, while BSs without PSs increased the root dry weight of rice and tomato by 53% and up to 176%, respectively, as well as the shoot dry weight by up to 38% and up to 74%, respectively. These findings underscore the potential of Fucus spiralis within the framework of a circular economy, wherein both extracted bioactives and post-extraction by-products can be used for sustainable agriculture and food applications.

Extraction of bioactive compounds from peel and seeds of pitomba (Talisia esculenta) using eutectic solvents

SummaryThis study explores using pitomba peel and seeds to obtain a natural extract with high antioxidant capacity, employing extraction techniques with eutectic solvents combined with agitation and temperature control. The analysis revealed that, for the extraction with pitomba peel residues, the average levels of phenolic compounds did not show significant differences except for the extraction with ethanol. In contrast, the extractions performed with pitomba seeds showed significant differences, with the combination of choline chloride with lactic acid and choline chloride with glycerol providing the highest phenolic compound values. For flavonoids, the highest amount was obtained with the extraction using L‐proline and levulinic acid for the pitomba peel and ethanol and choline chloride with levulinic acid for the pitomba seeds. The results of the DPPH and FRAP assays indicate that, for antioxidant activity, the highest DPPH value was achieved with the extraction of pitomba peel using choline chloride with glycerol. In contrast, for pitomba seeds, elevated values were found with choline chloride with glycerol and choline chloride with levulinic acid. In the FRAP assay, the averages between L‐proline with levulinic acid and choline chloride with glycerol were not significantly different, showing high values. For pitomba seeds, the averages between ethanol and choline chloride with glycerol were also not significantly different and showed the highest obtained values. The results demonstrate that the extracts obtained from pitomba residues are rich in valuable compounds for potential applications in the food and pharmaceutical industries. They highlight the significant levels of flavonoids extracted from pitomba peel and seeds and emphasise the effectiveness of deep eutectic solvents (DES), particularly choline chloride with glycerol, in the extraction process.

10-Gingerol Increases Antioxidant Enzymes and Attenuates Lipopolysaccharide-Induced Inflammation by Modulating Adipokines in 3T3-L1 Adipocytes.

Obesity increases reactive oxygen species production and alters adipokines levels, resulting in a low-grade chronic inflammation state, which contributes to tissue metabolic dysfunction. 10-gingerol, a phenol present in ginger, has shown potential anti-obesogenic effects in vitro. However, the antioxidant and anti-inflammatory properties of 10-gingerol have not been approached. The aim of this study was to investigate the effects of 10-gingerol on antioxidant enzymes' expression and adipokine production in 3T3-L1 adipocytes in response to lipopolysaccharide (LPS)-induced inflammation. 10-gingerol antioxidant capacity was assessed through Oxygen Radical Absorbance Capacity (ORAC) , Ferric Reducing Antioxidant Power (FRAP), and radical scavenging activity of 2,2-diphenyl-2-picrylhydrazyl (DPPH) assays. 3T3-L1 cells were differentiated and stimulated with 100 ng/mL LPSs. Then, 15 µg/mL 10-gingerol was added for 48 h. The mRNA expression and protein abundance of antioxidant enzymes were evaluated by qPCR and Western blot, respectively. Adipokine levels were determined by ELISA. 10-gingerol showed low FRAP and DPPH values but a moderate ORAC value. Moreover, 10-gingerol increased Gpx1 and Sod1 but downregulated Cat expression. Additionally, 10-gingerol significantly increased CAT and GPx1 levels but not SOD-1. Finally, adiponectin and leptin concentrations were increased while resistin and tumor necrosis factor alpha (TNFα) were decreased by 10-gingerol. 10-gingerol presented antioxidant potential by increasing antioxidant enzymes and attenuated LPS-induced inflammation by modulating adipokines in 3T3-L1 adipocytes.

Utilization and Effect of Apple Pomace Powder on Quality Characteristics of Turkey Sausages.

The present study was conducted to develop turkey sausages by incorporating freeze-dried apple pomace (FDAP) at 3, 5, and 8% by replacing turkey breast meat. Three sausage formulations and the control of turkey sausages were subjected to physicochemical properties: proximate content, water-holding capacity (WHC), cooking yield, pH, color, textural parameters, antioxidant activity, and microbiological and sensory properties. The parameters were analyzed during storage from days 0 to 7. The addition of FDAP to turkey sausages resulted in a significant (p ≤ 0.05) decrease in moisture and protein contents, whereas no significant difference was found in fat and ash contents. The increased incorporation of FDAP resulted in decreased pH, cooking loss, lightness, redness, and yellowness in turkey sausages, whereas an increase in total phenolic content, fiber content, ABTS, and DPPH values was observed. FDAP, as a low-cost source of valuable phenolic content, strongly inhibited microorganism growth during the storage of turkey sausages. The sensory scores of turkey sausages containing 3% FDAP for other sensory traits, such as flavor, texture, juiciness, tenderness, and overall acceptability, were comparable to those of the control. Scores for sensory attributes declined significantly with a further increase in FDAP in turkey sausages. It is concluded that turkey sausages with very good acceptability can be prepared by incorporating freeze-dried apple pomace each at a 3% level.

Employing Aloysia citrodora (lemon verbena) as a substrate to improve toxicological and antioxidative properties of kombucha beverage

AbstractThis study examined the production of kombucha beverages with several combination of black tea and Aloysia citrodora. For this purpose, five types of kombucha drinks were prepared using different ratios of pure black tea and pure A. citrodora (80:0, 50:30, 40:40, 30:50, and 0:80). Total phenolic and flavonoid content, radical-scavenging capacity based on DPPH, ferric reducing antioxidant power (FRAP) in the fermentation period (days 0, 5, 10, and 15), and cytotoxicity on the 15th day have been evaluated. The results showed that phenolic and flavonoid contents and antioxidant properties increased during fermentation (P &lt; 0.01). Using A. citrodora as a substrate enhanced the phenolic and antioxidant properties. The maximum amounts of polyphenols and flavonoids were 240.24 mg GAE/mL and 49.65 μg QE/mL, respectively, and the DPPH value was 92.81% for the samples with an equal ratio of black tea and A. citrodora on the 15th day. In addition, this sample had the highest rate (66%) of destroying PC3 prostate cancer cells at a 600 μg dL−1 concentration. Using A. citrodora in kombucha drink not only improved the health indices but also caused better acceptance by the sensory evaluators compared to the sample of kombucha beverage produced with pure black tea.

Packaging and storage of Porphyridium cruentum: Metallised polyethylene terephthalate/polyethylene (PETmet/PE) versus polyethylene (PE)

AbstractThe effect of the storage conditions of light (presence; absence) and relative humidity (50%; 75% RH) on the water content and colour of Porphyridium cruentum microalga powder was studied, then two packaging materials, low-density polyethylene (PE-LD) and metallised polyethylene terephthalate with polyethylene (PETmet/PE), were used to study their effect on the water content, colour, total carotenoids and chlorophylls contents, total phenolic content (TPC), and antioxidant activity (ABTS, DPPH, ORAC) of P. cruentum during storage at 23 °C and 50% RH. An atmosphere with 50% RH is recommended to minimise the water vapour absorption and lightness loss. In addition to the expected light protection, PETmet/PE material protected P. cruentum powder also against water absorption, contrary to PE material. There were no relevant colour changes of the microalga during storage in PETmet/PE. Regarding the total content of carotenoids and the antioxidant activity of the microalga, no significant differences were found between the biomasses stored in either packaging material. The TPC and DPPH values were practically constant during two months of storage, while ABTS and ORAC decreased more than 50% and 20%, respectively, during this time.

Hair treatment products containing pigeon pea oil as chemical properties and anti-oxidant activity

The comparing small type (T9) and big type (ICP 7035), which were extracted by hexane maceration, this study looks at the properties of pigeon pea oil in hair treatment products. It finds that the percentage yield of big seed (ICP 7035) oil is higher than that of small seed (T9) oil, at 9.64 ± 0.10 and 9.32 ± 0.08, respectively. A study on the chemical properties of the oil revealed values for saponification, acidity, iodine, and peroxide. In all trials, T9 outperformed ICP 7035 in terms of test results, demonstrating the presence of fatty acids in the molecular components of triglycerides. Compared to ICP 7035, T9 had a lower molecule weight and a lower saturation level, making it less susceptible to oxidative lipid disorder and the tendency to deplete oil. The flavonoid content of T9 is higher than that of ICP 7035, equal to 27.76 ± 0.65 mg GAE g-1 extract and 25.90 ± 0.69 mg GAE g-1 extract, respectively. The flavonoid content of T9 is higher than that of ICP 7035, equal to 20.67 ± 0.58 mg QE g-1 extract and 18.76 ± 0.65 mg QE g-1 extract, respectively. The DPPH test showed that T9 was a stronger antioxidant than ICP 7035, with amounts of 0.26 ± 0.04 mg g-1 of extract and 0.35 ± 0.05 mg g-1, respectively. The development of hair care products revealed that a mixture containing the optimal dosage of T9 effectively ensured smooth hair lines and prevented microorganism contamination in all recipes. GRAPHICAL ABSTRACT HIGHLIGHTS Pigeon Pea Oil in Hair Care Products Comparison of T9 and ICP 7035 oil properties. ICP 7035 yield was higher than T9 yield. Chemical properties of oil included saponification, acidity, iodine, and peroxide. T9 oil had better phenolics, flavonoids, and DPPH values than ICP 7035. T9-rich mixtures in hair care products ensure smooth hair lines and prevent microorganism contamination.