Ferric Reducing Antioxidant Power Values Research Articles

Iron nanoparticles prepared from South African acid mine drainage for the treatment of methylene blue in wastewater.

In this study, three acid mine drainage (AMD) sources were investigated as potential sources of iron for the synthesis of iron nanoparticles using green tea extract (an environmentally friendly reductant) or sodium borohydride (a chemical reductant). Electrical conductivity (EC), total dissolved solids (TDS), dissolved oxygen (DO), oxidation-reduction potential (ORP), ion chromatography (IC), and inductively coupled plasma-mass spectroscopy (ICP-MS) techniques were used to characterize the AMD, and the most suitable AMD sample was selected based on availability. Additionally, three tea extracts were characterized using ferric-reducing antioxidant power (FRAP) and 2,2-diphenyl-1-picryl-hydrazine-hydrate (DPPH), and the most suitable environmentally friendly reductant was selected based on the highest FRAP (1152µmol FeII/g) and DPPH (71%) values. The synthesized iron nanoparticles were characterized and compared using XRD, STEM, Image J, EDS, and FTIR analytical techniques. The study shows that the novel iron nanoparticles produced using the selected green tea (57nm) and AMD were stable under air due to the surface modification by polyphenols contained in green tea extract, whereas the nanoparticles produced using sodium borohydride (67nm) were unstable under air and produced a toxic supernatant. Both the AMD-based iron nanoparticles can be used as Fenton-like catalysts for the decoloration of methylene blue solution. While 99% decoloration was achieved by the borohydride-synthesized nanoparticles, 81% decoloration was achieved using green tea-synthesized nanoparticles.

Optimizing the drying conditions of date plum (Diospyros lotus L.) to conserve its phenolic content and antioxidants for preparing a highly bioaccessible polyphenol-rich tea

AbstractDate plum (Diospyros lotus L.) fruits are a good source of bioactive compounds and antioxidants. Drying can increase the shelf life of the fruit and its applications in the food development industry. Optimizing the drying conditions can help to produce prime-quality dried date plum fruits and conserve nutrients including phytochemicals. This study used a two-factor graphics-optimal design to optimize convective drying considering the air velocity and drying temperature of date plum fruits. The independent factors considered included drying temperature (43.78–86.21 °C) and air velocities (0.54–1.96 m/s), and the responses included total phenolic content (TPC), total flavonoid content (TFC), ferric reducing antioxidant power (FRAP), and 2,2-diphenyl-1-picrylhydrazy (DPPH) radical scavenging activity of date plum fruit. The optimized drying conditions (68 °C and 1.75 m/s) resulted in desirable TPC, TFC, FRAP, and DPPH values. The findings indicated that long drying time at low temperatures significantly decreased the phenolics and antioxidants. Date plum tea with different decoction times (5, 10, and 15 min) was prepared from fruits dried at optimum conditions. A decoction time of 5 min resulted in the highest catechin, vanillic, epicatechin, syringic acid, and quercetin-3-glucoside content, which were 2.45 ± 0.04, 11.06 ± 0.11, 22.03 ± 0.11, 12.95 ± 0.08, and 9.37 ± 0.10 mg/L; respectively. In vitro gastrointestinal digestion revealed that the tea product can be a source of highly bioaccessible (> 80%) gallic acid, catechin, vanillic acid, and quercetin-3-glucoside. Applying optimized drying conditions to dehydrate date plum fruit can be useful in preparing a highly bioaccessible polyphenol-rich tea.

Effect of ultrasound‐assisted osmotic dehydration on the drying characteristics and quality properties of goji

AbstractThe waxy layer on the surface of the goji fruit increases the dehydration time. In this study, the novel use of ultrasound pretreatment (10, 20, and 30 min) assisted with osmotic dehydration was utilized to improve drying efficiency and product quality of goji. The results showed that goji treated with ultrasound‐assisted osmotic dehydration lost more water and gained more solids during osmotic dehydration than goji treated with osmotic dehydration only. Furthermore, the ultrasound‐assisted osmotic dehydration pretreatment method shortened the drying time for freezing drying goji and lowered the water activity of the dried goji. This may be due to the destruction of the wax layer on the surface of the goji by ultrasound. The rehydration rate of the goji treated with ultrasound for 20 min was significantly higher than that of the samples dried by osmosis dehydration only. The application of ultrasound‐assisted osmotic dehydration resulted in the best color and the highest glutathione and total free amino acid content of goji, especially the taurine. Besides the above, the antioxidant capacity of ultrasound‐assisted osmotic dehydration‐treated goji was enhanced, with the highest 1,1‐diphenyl‐2‐picrylhydrazyl (DPPH) radical scavenging capacity and ferric reducing antioxidant power (FRAP) values for the samples in the 20‐min ultrasound‐assisted group. The results demonstrate that ultrasound‐assisted osmotic dehydration not only reduces the drying time of goji but also enhances its product quality.Practical applicationsThis study explored the effects of different ultrasound‐assisted osmotic dehydration methods on the drying efficiency and quality of freeze‐dried goji. The findings provide a scientific basis for improving goji drying engineering and offer a potential strategy for enhancing goji quality.

Dehydration Impact on Antioxidant Potential and Phenolic content of Backhousia citrodora leaves

The most popular method for food preservation is dehydration. In order to enhance the overall quality and prolong the longevity of herbal products, it is imperative to carefully choose optimal dehydration conditions. The dehydration of Backhousia citriodora, also known as lemon myrtle leaves (LML), was conducted via three distinct techniques: conventional dehydration at temperatures of 40, 50, and 60°C (referred to as CD40, CD50, and CD60, respectively); vacuum dehydration at the same temperature as conventional dehydration with a pressure of 50 mbar; and heat pump dehydration at a constant temperature of 45°C. The antioxidant capacities, specifically the radical scavenging activity (DPPH) and ferric reducing antioxidant power (FRAP), along with the total phenolic content (TPC), were evaluated. HPD samples came up second to VD samples in terms of TPC retention, DPPH activity, and FRAP test, whereas CD samples had the lowest biochemical content across all dehydration conditions. The TPC and antioxidant activity in the CD sample exhibited a substantial reduction as the dehydration temperature increased. After dehydration, the CD60 sample had the largest reduction in TPC, DPPH, and FRAP values. Maximising the retention of biochemical content is of utmost importance in post-harvest processing as it serves as an indicator of greater retention. Therefore, the selection of appropriate dehydration techniques and conditions is critical in achieving this objective.

Development of Thai-taste maoberry (Antidesma bunius (L.) Spreng.) vegan sorbet from fruit of different maturities with added inulin: Physicochemical and antioxidant properties

Maoberry (Antidesma bunius (L.) Spreng.) is a tropical fruit popularly consumed with Thai-style chili sugar flakes containing sugar, salt, and chili to enhance its flavour, and reduce its sour and bitter taste. The present work aimed to develop a Thai-taste maoberry vegan sorbet using maoberries at different stages of maturity with added inulin, and to evaluate its physicochemical properties, total phenolic and total flavonoid contents, and antioxidant capacities. Results showed that the three different stages of maoberry maturity caused significant changes on pH, total soluble solids, mixture viscosity, overrun, and firmness of the sorbets. The antioxidant activities assessed using ferric-reducing antioxidant power (FRAP), 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging, 3-ethylbenzthiazoline-6-sulphonic acid (ABTS), radical cation decolourisation, and oxygen radical absorbance capacity (ORAC) assays indicated similar trends. Black maoberry sorbet exhibited total flavonoid contents and FRAP values almost twice those of red maoberry sorbet. However, adding inulin significantly increased the melting rate of the product (p < 0.05), but improved the mixture viscosity and overrun, which are important attributes of sorbets.

Effect of Soaking, Germination, and Roasting on Phenolic Composition, Antioxidant Activities, and Fatty Acid Profile of Sunflower (Helianthus annuus L.) Seeds

This study investigates the impact of soaking, germination, and roasting under various conditions on the phenolic content, antioxidant activities, and fatty acid profile of sunflower seeds of striped and black oil seed varieties. Ferulic acid emerged as the predominant phenolic acid across all samples. The study highlights the influence of different treatments and processing conditions on the levels of phenolic acids and flavonoids. Results revealed that soaking striped seeds for 24 h and roasting black oil seeds for 6 min exhibited the highest total phenolic content (TPC) and total flavonoid content (TFC). Antioxidant activities varied, with striped seeds soaked for 24 h demonstrating the highest ferric-reducing antioxidant power (FRAP) values, while black oil seeds roasted for 6 min exhibited superior 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2’-azino-bis (3-ethylbenzthiazoline-6-sulphonic acid) (ABTS) radical scavenging activity. Oleic acid and linoleic acid were identified as major fatty acids in all processed samples, with striped seeds germinated for 24 h and black oil seeds germinated for 48 h displaying the highest concentrations. Soaking led to a reduction in both unsaturated and saturated fatty acids in both varieties. Roasting further influenced fatty acid concentrations, with a significant increase in striped seeds after 5 and 6 h of roasting, followed by a gradual decrease. Our findings suggest that incorporating appropriate processing methods, such as soaking striped seeds for 24 h and roasting black oil seeds for 6 min, enhances the potential health benefits of sunflower seeds.

Chemical characteristics, antioxidant capacity, bacterial community, and metabolite composition of mulberry silage ensiling with lactic acid bacteria.

Mulberry has high crude protein and biologically active compounds but is difficult to be ensiled due to the lack of adequate epiphytic LAB. This study aimed to investigate the effects of inoculation with Lactiplantibacillus plantarum and Pediococcus pentosaceus isolated from mulberry with higher antioxidant capacity alone or in combination with Streptococcus bovis on chemical characteristics, antioxidant capacity, bacterial community, and metabolite composition of mulberry silage. The results showed that all inoculation groups had higher dry matter and lower pH than the control group, particularly in LP (dry matter, DM, 32.03% and pH = 4.44) and LP_PP_SB (DM, 31.68% and pH = 4.26) after 60 days of ensiling. Ammonia nitrogen (AN) content was the lowest in both LP_SB and LP_PP_SB groups, which were 1.86 g/kg FM and 1.05 g/kg FM, respectively, (P < 0.05). Only the LP_PP_SB group showed increased polyunsaturated fatty acids (PUFA, 1.2851 g/kg DM, P < 0.05) than the control group. Ferric-reducing antioxidant power (FRAP) values were increased in all inoculation-treated groups compared with the control group (P < 0.05). 2,2-Diphenyl-1-picrylhydrazyl (DDPH), 3-ethylbenzothiazoline-6-sulfonic acid (ABTS), and FRAP exhibited the highest levels in the LP_PP- and LP_PP_SB-treated groups. Enterobacter was dominant in both the control and SB-treated groups, and the relative abundance was 41.18% and 32.35%, respectively (P < 0.05). The relative abundance of Lactiplantibacillus was higher in the LP-, LP_PP-, and LP_SB-treated groups (81.84%-82.69%). Relative abundance of Pediococcus was higher in the PP-, PP_SB-, and LP_PP_SB-treated groups (74.27%-85.27%). Untargeted metabolomics analysis results showed that five flavonoids (apigenin, eriodictyol, quercetin-3-glucoside, rutin, and kaempferol-3-O-rutinoside)were upregulated in all inoculation groups (except for the SB-treated groups). Among them, eriodictyol was both positively correlated with ABTS and FRAP and also showed the highest relative abundance in the LP_PP- and LP_PP_SB-treated groups. To the best of our knowledge, this study was the first to investigate the relationship between inoculants of epiphytic lactic acid bacteria and antioxidant capacity by 16s rRNA Illumina sequencing technology and untargeted metabolomics analysis, respectively. Consequently, inoculated L. plantarum, P. pentosaceus alone, respectively, or in combination with S. bovis increased the relative abundance of Lactiplantibacillus and Pediococcus and decreased the relative abundance of Enterobacter, particularly in the LP_PP_SB-treated group. In addition, inoculants could increase the relative abundance of five flavonoids (apigenin, eriodictyol, quercetin-3-glucoside, rutin, and kaempferol-3-O-rutinoside), especially eriodictyol to improve the antioxidant capacity of mulberry silage.

THE ANTIOXIDANT POTENTIAL OF THE CHOKEBERRY (ARONIA MELANOCARPA L.) JUICES FROM BOSNIA AND HERZEGOVINA

In addition to their undeniable importance for industry, natural plant products are widely used in the production of functional food, which, in addition to satisfying nutritional properties, also exhibits certain pharmacological and physiological effects on human health. Chokeberryfruit and products are considered to be excellent sources of polyphenoliccompounds. A large part of polyphenolic compounds from aronia berriesis found in the juice, but the flesh of the berry that remains behind in the juice production process is also richin these bioactive compounds. The aim of the conducted research was to examine the antioxidant potentialof thechokeberry juices from Bosnia and Herzegovina.The antioxidant potentialof chokeberryjuicesin this study wastestedbythe ferric reducing antioxidant power(FRAP)andtotal phenol content (FC). Tests were carried out in other juices for the same parameters in order to compare the obtained values.The research results show that the values of FRAP and total phenols in chokeberry juices vary (20-63 mmol Fe II/L; 850-4930 mgGAE/L), but are significantly higher than in other analyzed juices (7-25 mmol FeII/L; 220–1265 mgGAE/L). By comparing the content of total phenols and FRAP values in pasteurized and unpasteurized chokeberry juice samples, it can be concluded that they are higher in the sample prepared by the pasteurization process. Statistical parameters showthat thelinearcorrelation between thetotal phenols and the FRAP valuesof chokeberry juices (r=0,964; p ˂0,001) and other analysedjuices (r=0,960;p ˂0,001 ) isstatisticallysignificant. KEYWORDS:chokeberry(Aronia melanocarpaL.)juice,antioxidant potential, FC, FRAP

Multigene phylogeny, bioactive properties, enzymatic and dye decolorization potential of selected marine fungi from brown algae and sponges of Mauritius

Marine fungi represent an important proportion of the microbial diversity in the oceans. They are attractive candidates for biotechnological purposes and industrial applications. Despite an increasing interest in mycology, marine fungi associated with sponges and algae have been poorly studied in Mauritius. The objectives of this study were to: 1) use multigene phylogenetic analyses to identify isolated marine fungi; 2) determine the differences in the antimicrobial and antioxidant properties of the fungal extracts; and 3) assess their enzyme activities and dye decolorization potential. Five fungal isolates viz Aspergillus chevalieri, Aspergillus iizukae, Aspergillus ochraceus, Exserohilum rostratum and Biatriospora sp. were identified based on phylogenetic analyses. There was no significant difference in the antimicrobial properties of the liquid and solid media extracts unlike the antioxidant properties (p < 0.05). The solid media extract of Aspergillus chevalieri (F2-SF) had a minimum inhibitory concentration of 0.156 mg/ml against Staphylococcus aureus while Aspergillus ochraceus (F25-SF) had a minimum inhibitory concentration of 0.313 and 2.5 mg/ml against Enterococcus faecalis and Salmonella typhi. The solid media extract of Biatriospora sp. (F34-SF) had a minimum inhibitory concentration of 0.195 and 1.563 mg/ml against Bacillus cereus, Escherichia coli and Enterobacter cloacae. An IC50 of 78.92 ± 4.71 μg/ml in the 2,2-Diphenyl-1-picrylhydrazyl (DPPH) scavenging assay, ferric reducing antioxidant power (FRAP) value of 11.17 ± 0.20 mM Fe2+/g dry weight extract (DWE) and total phenolic content 360.35 ± 10.31 mg GAE/g DWE was obtained with the solid media extract of Aspergillus chevalieri (F2-SF). Aspergillus ochraceus (F25-SF) and Biatriospora sp. (F34-SF) solid media extracts showed lower IC50 values in the DPPH assay and higher total phenolic content as compared to the liquid media extracts. Aspergillus chevalieri was a good producer of the enzymes DNAse and lipase and had maximum percentage dye decolorization of 79.40 ± 17.72% on Congo red. An enzymatic index ≥ 2 was found for the DNAse and lipase and the maximum percentage dye decolorization of 87.18 ± 3.80% was observed with Aspergillus ochraceus on Methylene blue. Regarding Biatriospora sp., it was a moderate producer of the three enzymes amylase, DNAse and protease and had a maximum dye decolorization potential of 56.29 ± 6.51% on Crystal violet. This study demonstrates that Mauritian marine fungi possess good bioactive properties, enzymatic and dye decolorization potentials, that can potentially be considered for use in pharmaceutical and industrial applications.

Greener approaches to improve phenolic acid composition and antioxidant activity of different cultivation methods of Zingiber officinale Roscoe extracts

Zingiber officinale Roscoe, known as ginger (Bentong variety), is an essential spice ingredient used in food and condiments due to its refreshing aroma and intense flavour. The bioactive constituents found in ginger influence the numerous pharmacological effects, including antioxidant, analgesic, anticancer, antipyretic and anti-inflammatory. This work proposed a greener approach than the conventional plant matrices extraction to promote safe, non-toxic, and environment-friendly products. In this study, three different extraction methods: a) water (WE), b) hydrothermal-assisted (HAE) and c) enzymaticassisted (EAE), have been applied to measure the potential of both ginger extracts from different cultivation methods using fertigation technology and conventionally slopegrown. To ascertain the biological content of the extracts, the phenolic acid composition was quantified using ultra-performance liquid chromatography (UPLC). The total phenolic content (TPC) was determined using the Folin-Ciocalteu method, while the antioxidant activities were analysed using ferric reducing antioxidant power (FRAP) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging assay. The results obtained showed that ferulic acid was significantly highest in EAE extracts of both ginger (fertigation and slope-grown cultivation) at 1.165±0.118 and 0.610±0.062 mg/g. Moreover, EAE of both ginger extracts also found to be significantly highest in TPC (267.481±0.404 mg GAE/g and 247.837±1.675 mg GAE/g), and FRAP value (741.867±2.139 mg AAE/g and 461.733±0.231 mg AAE/g), respectively. However, the highest free radical scavenging activity of fertigated ginger extract through HAE was 134.735±0.021 mg AAE/g. Meanwhile, EAE of the sloped-grown ginger extract was highest at 141.293±0.707 mg AAE/g. This study demonstrates that EAE can be an effective approach in enhancing the TPC and antioxidant activity of ginger extracts. Ginger may therefore be suggested as a more greener and natural antioxidant to lessen oxidation in food products.

Identification of Oxidative-Stress-Reducing Plant Extracts from a Novel Extract Library-Comparative Analysis of Cell-Free and Cell-Based In Vitro Assays to Quantitate Antioxidant Activity.

Numerous underexplored plant species are believed to possess considerable potential in combating oxidative stress and its associated health impacts, emphasizing the need for a comprehensive methodological screening approach to assess their antioxidant capacity. This study investigated 375 plant extracts, utilizing both cell-free and cellular methods to evaluate their antioxidant properties. Target-based antioxidant capacity was evaluated by the total phenolic content (TPC) and ferric reducing antioxidant power (FRAP) assays. Cell-based assays employed the H2DCF-DA probe to measure reactive oxygen species (ROS) levels and the Griess assay to quantify nitric oxide (NO) levels in stressed Caco-2 and RAW264.7 cells, respectively. The highest TPC and FRAP values were found in extracts of Origanum vulgare and Fragaria × ananassa leaves. Several plant extracts significantly reduced stress-induced ROS or NO levels by at least 30%. Distinctive selectivity was noted in certain extracts, favoring the significant reduction of NO (e.g., Helianthus tuberosus extract), of ROS (e.g., Prunus domestica subsp. Syriaca extract), or of both (e.g., Fragaria × ananassa leaf extract). A strong correlation between TPC and FRAP values and moderate correlations between the results of the cell-free and cell-based assays were evident. These findings highlight the great antioxidant potential of underexplored plant extracts and the diversity of the underlying mechanisms, emphasizing the importance of a multifaceted approach for a comprehensive assessment.

Assessing Impact of Cooking Methods on the Physicochemical and Sensory Properties of Instant Fortified Rice Congee for the Elderly.

Instant rice congee (IRC) fortified with functional ingredients is designed for supplementation in nourishing the elderly. In this study, collagen peptide and curcumin were fortified in IRC to improve antioxidant and protein content. Different cooking methods were used to prepare rice congee in order to retain the nutritional content of instant fortified rice congee (IFRC). The effect of cooking methods on IFRC were investigated in this study using field emission scanning electron microscopy (FESEM) and Fourier transform infrared spectroscopy (FTIR). As for cooking methods, the steaming method (IFRC-S) exhibited the highest total phenolic content (TPC) at 36.13 ± 5.63 mg GAE/g sample; a ferric reducing antioxidant power (FRAP) value of 6.39 ± 0.24 mg TE/g sample and protein content at 52.20 ± 6.48%. There were no significant differences (p > 0.05) in the texture analysis of hardness, cohesiveness and viscosity between the different cooking methods. However, the boiling method (IFRC-B) showed the highest adhesiveness, at -58.78 ± 11.55 g/s. IFRC with different cooking methods also had no significant differences (p > 0.05) in bulk density, volume expansion and the water absorption index. In sensory analysis, it was found that there were no significant differences (p > 0.05) detected in attribute colour, odour, taste, texture and overall acceptability between each cooking method. This study is particularly useful for gaining a preliminary understanding of the development of IRC focused on the elderly.

Modern and traditional cooking methods affect the antioxidant activity and phenolic compounds content of Trachystemon Orientalis (L.) G. Don.

Trachystemon orientalis (L.) G. Don is a medicinal plant with beneficial effects on human health. Its antioxidant and phenolic compound content is higher than most natural plants. This is the first study on the cooking of this consumed plant. This study investigated how different cooking methods and times affect the antioxidant activity and phenolic compound content of Trachystemon orientalis (L.) G. Don. The Folin-Ciocalteu method (FCR), ferric-reducing antioxidant power (FRAP), copper-reducing antioxidant capacity (CUPRAC), and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity were used to evaluate the antioxidant activity and total phenolic content (TPC). Phenolic compounds were also determined by high-performance liquid chromatography (HPLC). Microwave cooking, stir-frying and sous vide increased TPC and antioxidant activity (p<0.05). Steaming decreased TPC and antioxidant activity (p<0.05). It was determined that the best cooking method and time was stir-frying for 15 minutes (TPC, CUPRAC and FRAP values 45.18±3.91 mg GAE/g DW, 15559.39±106.90 mmol Troloks/g DW and 555.10±24.05 μmol Fe (II)/g DW, respectively). Raw Trachystemon orientalis (L.) G. Don was detected with caffeic acid (31.53±0.25 mg/100 g DW). New phenolic compounds (protocatechuic acid and p-coumaric acid) were formed by boiling, stir-frying, microwaving, and sous vide methods. In conclusion, regarding antioxidant activity and phenolic compounds of Trachystemon orientalis (L.) G. Don; the best cooking methods are microwave, stir-frying, and sous vide (p<0.05). The most wrong cooking method is steaming (p<0.05).

Formulation of Functional Liquid Diets Under IDDSI Levels 0 to 2 for Dysphagia Patients: Physico-Chemical, Sensory, Antioxidant and Electromyographic Oral Processing Analyses.

Dysphagia is a significant health concern especially amongst the old age population. It is an ailment brought on by the weakening of the swallowing muscles. To reduce the risk of choking in dysphagia patients, the food is usually diluted to suit their swallowing ability. But dilution results in reducing the nutritional density of the foods thus causing undernutrition and malnutrition in patients. In this study, functional liquid diets were formulated under International Dysphagia Diet Standardization Initiative (IDDSI) levels 0-2. The developed diets were analysed for their proximate composition, colour, antioxidant and sensory properties. Antioxidant activities were determined using 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS+), 2,2-diphenyl-1-picrylhydrazyl (DPPH), ferric reducing antioxidant power (FRAP) and total phenolic content (TPC) methods. The highest ABTS+ value was observed in pumpkin puree (level-2) i.e. 98.59%. Black carrot juice (level-1) showed the highest DPPH free radical scavenging activity and FRAP value viz. 88.43% and 689.33µM TE/g, respectively. Electromyography (EMG) is an upcoming technique of food texture evaluation which provides real-time information about food oral processing. In this study, an EMG was conducted to measure the myoelectrical activity of human suprahyoid and masseter muscles by placing electrodes on the skin's surface during the oral processing of liquid. The EMG parameters correlated significantly with viscosity, ease of swallowing and IDDSI levels of the formulated diets. Hence EMG can be used as a tool for design and development of textured-modified diets for dysphagia patients. The sensory scores of formulated diets in this study were high indicating that these liquid diets may be incorporated into the diet plans of dysphagia patients.

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

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

Optimization of Pulsed Electric Field-Based Extraction of Bioactive Compounds from Cannabis sativa Leaves

The current investigation examines the application of pulsed electric fields (PEFs) for isolating polyphenols from Cannabis sativa var. Futura 75 leaves. Firstly, the solvent composition, which included ethanol, water, and various mixtures of the two, was explored, along with the liquid-to-solid ratio. Subsequently, the primary parameters associated with PEFs (namely, pulse duration, pulse period, electric field intensity, and treatment duration) were optimized. The extracted samples were analyzed to determine their total polyphenol content (TPC), and individual polyphenols were also evaluated through high-performance liquid chromatography. In addition, the antioxidant activity of the extracts was assessed through ferric-reducing antioxidant power (FRAP) and DPPH assays. The extracts prepared utilizing PEFs were compared to the extracts obtained without PEFs in terms of their TPC, FRAP values, and DPPH activity. The results indicate that the most effective extraction parameters were a pulse duration of 10 μs, a pulse period of 1000 μs, and an electric field strength of 0.9 kV/cm after 25 min of extraction. The most efficient solvent was determined to be a 50% (v/v) mixture of ethanol and water in a 20:1 liquid-to-solid ratio. The extract obtained under the optimal conditions exhibited a ~75% increase in TPC compared to the extract obtained without any application of PEFs, while some individual polyphenols exhibited an increase of up to ~300%. Furthermore, significant increases of ~74% and ~71% were observed in FRAP and DPPH assays. From the information provided, it was observed that the tested variables had an impact on the recovery of polyphenols from C. sativa leaves.

Comparative evaluation of physicochemical compositions, antioxidant activities and microbiological quality of three chili pastes from Carissa carandas L. under different conditions

The development of chili paste from karanda (Carissa carandas L.) was aimed to obtain a product which will benefit consumer health and promote the use of Thai herbs to become functional foods. This research was designed to conduct a comparative evaluation of physicochemical compositions, total phenolic content (TPC), antioxidant activities, microbiological qualities, and sensory testing of three karanda chili paste formulas (formula A, B and C). The physicochemical proximate compositions were analyzed by the AOAC method. The TPC of the extracts was determined by the Folin-Ciocalteu method. The antioxidant activities were tested by 2, 2-diphenyl-1-picrylhydrazyl (DPPH) scavenging DPPH and ferric reducing antioxidant power (FRAP) assay. The results showed that the colour values of redness (a*) and yellowness (b*) of chili paste in formula B were lower than others. Formula B was significantly higher than others in protein content whereas formula C was significantly higher than others in fat, carbohydrate, ash and energy. The extract of steamed formula A contained the highest TPC (3.94±0.11 milligram gallic acid equivalent per gram of fresh weight (mg GAE/g FW). Similarly, this extract containing most karanda showed stronger antioxidant capacities, 11.55±0.04 milligram trolox equivalent per gram of fresh weight (mg TE/g FW), and 11.93±0.02 micromole trolox equivalent per gram of fresh weight (µmole TE/g FW) as determined by DPPH and FRAP assays, respectively. The DPPH and FRAP values of steamed chili paste were higher compared with unsteamed chili paste in all formulas. Moreover, the steamed chili paste did not have counts of the total aerobic bacteria, Escherichia coli, yeasts, and mold that exceeded the community product standard. Overall preference for all formulas of karanda chili paste was not significantly different, but formula A was the most acceptable. This study demonstrated that karanda chili paste could retain its antioxidant activity and help to reduce microbial contamination due to steaming and its spice phytochemicals; therefore, it could be valuable as a functional food for preventing oxidative stress-mediated human disorders.

Antioxidant Effect of Levetiracetam and Brivaracetam Acting on Presynaptic SV2A Receptors: An In-vitro Study

Introduction: Epilepsy is a serious psychological condition associated with social stigma, psychiatric co-morbidity, and a high economic burden. It is pertinent to develop novel treatment methods given the ever-evolving nature of the disease. Recently, various newer Antiepileptic Drugs (AEDs) have been under study, among which a newer targeted modality consists of SV2A receptors. Aim: To compare the antioxidant properties or free radical scavenging activity of the newer heterogeneous AEDs acting on the SV2A receptors, namely Levetiracetam (LEV) and Brivaracetam (BRV). Materials and Methods: This in-vitro study was conducted at Department of Pharmacology, Sri Ramachandra Institute of Higher Education and Research, Chennai, Tamil Nadu, India from July 2021 to August 2021. The study evaluated the antioxidant properties of LEV and BRV using various assays such as the Ferric Reducing Antioxidant Power (FRAP) test, DPPH (1,1-diphenyl-2-picrylhydrazyl) assay, Nitric Oxide (NO) radical scavenging assay, Superoxide Dismutase activity (SOD), and catalase activity. The obtained results were expressed using specific formulas related to the absorbance of the respective chemicals, along with the percentage of inhibition, and have been tabulated in Microsoft excel Sheet Version 16.16.27. Halfmaximal Inhibitory Concentration (IC50) values were calculated using scatter plot graphs. Results: The FRAP values for LEV were reported to be significantly higher compared to BRV at concentrations of 20, 40, 60, 80 μg/mL, while at 100 μg/mL, BRV showed better ferric reducing activity. Although both drugs exhibited antioxidant activity, the results clearly identified LEV as a better NO radical scavenger, with a percentage of inhibition reaching up to 80.52%. During the SOD assay, the percentage inhibition of superoxide generation by LEV was found to be 99.02%, while that of BRV was 97.07% at a concentration of 100 μg/mL. LEV (0.573) also showed a higher degradation of H2O2 per minute than BRV (0.065) at a concentration of 100 μg/mL. Conclusion: The results showed that both drugs, BRV and LEV, exhibited significant antioxidant capacity. However, LEV demonstrated increased antioxidant potency and efficacy compared to BRV.

QUANTITATIVE HPLC ANALYSIS AND ISOLATION OF TILIROSIDE FROM Alcea biennis Winterl AND DETERMINATION OF TOTAL FLAVONOID CONTENT AND BIOLOGICAL ACTIVITIES

Natural products are being investigated to obtain potential agents that could be used to prevent and ameliorate obesity and oxidative stress, which are two important factors that cause many metabolic disorders in the body. This study aimed to isolate and quantify the major compounds, to determine total flavonoid content, and to evaluate biological activities (antioxidant and pancreatic lipase (PL) inhibitory activity) of the methanol extract and the chloroform, ethyl acetate and the remaining aqueous subextracts of Alcea biennis Winterl. The major compound isolated from the ethyl acetate subextract was determined as tiliroside (kaempferol 3-O-β-(6″-O-trans-p-coumaroyl-glucopyranoside) using 1D-NMR and 2D-NMR spectral methods. The quantification of tiliroside in the extracts was specified by the newly validated high-performance liquid chromatography (HPLC) method. Ferric-reducing antioxidant power (FRAP) assay was performed to determine the antioxidant activity and the total flavonoid content was determined. The ethyl acetate subextract was found to have the highest tiliroside (75.4263 mg/g) and total flavonoid content (189 mg QE/g) and showed the highest FRAP value (259 ± 5.1316 µM TE/g). The methanol extract had a higher PL inhibitory activity (IC50 = 100.891 ± 5.160 µg/mL) compared to the other extracts. Tiliroside exhibited higher activity (IC50 = 86.203 ± 6.323 µg/mL) than the extracts. It has been demonstrated that A. biennis may be a promising plant for treatment of obesity, and further studies should be conducted to evaluate it as a therapeutic agent.

Impact of food matrix components on the physicochemical properties, release properties and bioaccessibility of unencapsulated and encapsulated vitexin

SummaryMung bean seed coat extract (ME), rich in antioxidants such as vitexin and iso‐vitexin, was encapsulated in egg yolk phosphatidylcholine to enhance its bioaccessibility and expand its application in food products. This study investigated the effect of the food matrix on the physical properties, chemical properties and release properties of bioactive compounds during simulated gastrointestinal digestion and analysed the morphology and chemical interactions of the samples. The ME and mung bean seed coat extract‐loaded phytosome particles (PS) were incorporated with four types of food ingredients including whey protein isolate, rice flour, butter and mixed ingredients. The highest total phenolic content (TPC) and antioxidant activity measured using DPPH radical scavenging activity and ferric reducing antioxidant power (FRAP) were detected in ME incorporated with whey protein isolate. PS incorporated with butter gave the highest values of TPC, DPPH and FRAP. After simulated intestinal digestion, ME incorporated with whey protein isolate gave the highest TPC, while the highest DPPH and FRAP values were found in ME incorporated with rice flour. Higher values of TPC, DPPH and FRAP were observed when PS was incorporated with all types of food ingredients compared to PS alone. Results suggested that the addition of PS enhanced the bioaccessibility of food ingredients.