Ferric Reducing Antioxidant Power Research Articles

Development of shake powdered food with cocoa, mesquite pod flour, oak extract and agave fructans, quality characteristics and glycemic index

Purpose The purpose of this study was to development of a new chocolate-flavored powdered food supplement enriched with mesquite pod flour, oak extract and agave fructans, with proper sensory characteristics as well as its physicochemical and glycemic quality. Design/methodology/approach A powdered shake was formulated using experimental design (23) with mesquite (Prosopis laevigata) pod flour, oak (Quercus convallata) extracts, nonalkalinized cocoa, agave fructans, milk protein and xanthan gum. Sensory analysis (choice profile method, ranking test, focus group, quantitative descriptive analysis), moisture, ash, fiber, protein and lipids, pH, color, wettability, dispersibility and rheological tests were done. Phenolic profiling analysis to samples was done by ultraperformance liquid chromatography coupled to photodiode array detection and electrospray ionization tandem mass spectrometry, antioxidant activity was measured by 2,2’-Azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt radical cation, ferric reducing antioxidant power and oxygen radical absorbance capacity, glycemic index (GI) and glycemic load were evaluated. Findings The main sensory attributes in the powders were chocolate, bitter, astringent, grass/linseed flavors (p < 0.05). The product has protein [66.9%], carbohydrates [22.0%], lipids [1.6%], ash [2.7%] and moisture [6.8%], with wettability (23 s), and dispersibility of 77.9%. Catechin, epicatechin, gallocatechin, procyanidin B2, chlorogenic, coumaric and ferulic acids were identified. GI and caloric load not show differences between men (73.3±2.4, 4.4±0.1) and women (67.0±2.1, 4.1±0.1) (p > 0.05). Originality/value The use of mesquite pods, oak and agave fructans in powder food supplement is an alternative to obtain a product high in protein, with good sensory properties, antioxidant activity and moderate GI.

Extraction of Antioxidants from Brown Macroalgae Fucus spiralis

In this study, different extraction methods and conditions were used for the extraction of antioxidants from brown macroalgae Fucus spiralis. The extraction methodologies used were ultrasound-assisted extraction (ultrasonic bath and ultrasonic probe), extraction with a vortex, extraction with an Ultra-Turrax® homogenizer, and high-pressure-assisted extraction. The extracts were analyzed for their total phenolic content (TPC) and their antioxidant activity, and evaluated through the 2,2-difenil-1-picrilhidrazil (DPPH) free radical scavenging method and ferric reducing antioxidant power (FRAP) assay. Ultrasonic probe-assisted extraction yielded the highest values of TPC (94.78–474.16 mg gallic acid equivalents/g extract). Regarding the antioxidant activity, vortex-assisted extraction gave the best DPPH results (IC50 1.89–16 µg/mL), while the highest FRAP results were obtained using the Ultra-Turrax® homogenizer (502.16–1188.81 μmol ascorbic acid equivalents/g extract). For each extraction method, response surface methodology was used to analyze the influence of the experimental conditions “extraction time” (t), “biomass/solvent ratio” (R), “solvent” (S, water % in water/ethanol mixture), and “pressure” (P) on TPC, DPPH, and FRAP of the F. spiralis extracts. In general, higher TPC content and higher antioxidant capacity (lower IC50 and higher FRAP) were obtained with higher R, t, and P, and lower S (higher ethanol %). The model regarding the combined effects of independent variables t, R, and S on the FRAP response values for vortex-assisted extractions best fitted the experimental data (R2 0.957), with optimal extraction conditions of t = 300 s, R = 50 g, and S = 25%.

A comparative analysis of phytochemical constituents and bioactivity of two wild medicinal herbs of the Amaranthaceae family

Alternanthera sessilis and Alternanthera paronychioides are 2 common herbaceous plants in the North Eastern region of India. The 2 species are known traditionally for edibility and medicinal use. The objectives are to qualitatively screen phytochemicals and test for antioxidant activity and antimicrobial activity between the 2 species– Alternanthera sessilis and Alternanthera paronychioides. The samples for analysis were collected from aerial leaves and air-dried for phytochemical screening and biological activity tests. Antioxidant assays used are DPPH (2,2-diphenyl-1-1picrylhydrazyl), H2O2, and FRAP (ferric reducing antioxidant power) assay. For antimicrobial tests, 2 different strains of microbes were used to test the bioactivity of the plants. Phytochemical screening showed the presence of several antioxidant potential groups of phytochemicals like phenols, flavonoids, etc. Phytochemical constituents of Alternanthera sessilis showed more antioxidant potential than Alternanthera paronychioides in DPPH and H2O2 assays but Alternanthera paronychioides showed more potential than Alternanthera sessilis in FRAP assay. The phytochemicals also showed positive tests for antimicrobial activity against 2 bacterial strains, i.e., Escherichia coli (MTCC 443) and Staphylococcus aureus (MTCC 737). This study reveals the presence of phytonutrients which suggest the antioxidant and antibacterial activities exhibited by the 2 species of the family. Further exploration of phytochemicals in different aspects could lead to better-performing drugs for various ailments.

Anti-inflammatory, anti-oxidant and anti-ulcer activities of aqueous lyophilizate of Markhamia lutea (Bignoniaceae)

Abstract Objectives This work was carried out with a view to determining the antioxidant, anti-inflammatory and anti-ulcer properties of the aqueous lyophilized extract of Markhamia lutea. Methods In vitro proteinases inhibition, albumin denaturation, hemolysis of red blood cells by heat, inhibition of the proton pump H+/K+ATPase, FRAP (Ferric reducing antioxidant power) and DPPH (1,1-diphenyl-2-picrylhydrazyl) assays were performed. In vivo, cold water immersion-induced ulceration and methylene blue-induced ulceration was used to determine the anti-ulcer properties of the lyophilizate (100, 200 and 300 mg/kg). Results In vitro, the lyophilizate (400 μg/mL) significantly inhibited protein denaturation (66.65 %), hemolysis of red blood cells (56.54 %), proteinase activity (69.22 %); then the IC50 was 26.31 μg/mL on proton pump activity. It has also developed a strong ferric reducing antioxidant power (EC50=52.96 mmol FeSO4/g) as well as free radicals scavenging activity (EC50=22.38 μg/mL). In vivo, the aqueous lyophilizate (200 and 300 mg/kg) protected the gastric mucosa (70.68 and 79.00 % protection respectively) and reduced (p<0.05) acetylcholine, calcium and corticosterone concentrations. A decrease in malondialdehyde level, an increased glutathione level and an increased in catalase and SOD activities were recorded. In the methylene blue test, it significantly increased gastric fluid pH, while reducing gastric volume and improving hematological parameters in ulcer animals. In addition, the histological sections show that the aqueous lyophilizate of M. lutea protected the gastric mucosa from the deleterious effects of stress. Conclusions The aqueous lyophilizate of M. lutea has anti-ulcer properties thanks to its anti-inflammatory, antioxidant and anti-secretory properties.

Pitahaya (Hylocereus ocamponis)-Peel and -Flesh Flour Obtained from Fruit Co-Products—Assessment of Chemical, Techno-Functional and In Vitro Antioxidant Properties

The aim of this work was to assess the chemical composition and physico-chemical, techno-functional, and in vitro antioxidant properties of flours obtained from the peel and flesh of pitahaya (Hylocereus ocamponis) to determine their potential for use as ingredients for food enrichment. The chemical composition, including total betalains, mineral content, and polyphenolic profile, was determined. The techno-functional properties (water holding, oil holding, and swelling capacities) were also evaluated. For the antioxidant capacity, four different methodologies, namely ferrous ion-chelating ability assay, ferric-reducing antioxidant power assay; 1,1-Diphenyl-2-picrylhydrazyl radical scavenging ability assay, and 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) radical assay, were used. Pitahaya-peel flour had higher values for protein (6.72 g/100 g), ash (11.63 g/100 g), and dietary fiber 56.56 g/100 g) than pitahaya-flesh flour, with values of 6.06, 3.63, and 8.22 g/100 g for protein, ash, and dietary fiber, respectively. In the same way, pitahaya peel showed a higher content of minerals, betalains, and polyphenolic compounds than pitahaya-flesh flour, with potassium (4.43 g/100 g), catechin (25.85 mg/g), quercetin-3-rhamnoside (11.66 mg/g) and myricetrin (12.10 mg/g) as principal compounds found in the peel. Again, pitahaya-peel flour showed better techno-functional and antioxidant properties than pitahaya-flesh flour. The results obtained suggest that the flours obtained from the peel and pulp of pitahaya (H. ocamponis) constitute a potential material to be utilized as an ingredient in the food industry due to the high content of bioactive compounds such as betalains, phenolic acids, and flavonoids, with notable antioxidant capacity.

Biomedical and therapeutic potential of marine-derived Pseudomonas sp. strain AHG22 exopolysaccharide: A novel bioactive microbial metabolite

Abstract Microbial exopolysaccharides (EPSs) are gaining interest as alternatives to chemical antioxidants and pharmaceuticals. This study mines the promising biomedical and antimicrobial potential of a marine bacterium, a prolific EPS producer, isolated from the Red Sea. Pseudomonas sp. strain AHG22 generated an EPS weighing 6.98 g·L−1, coded EPSF8, subjected to FT-IR and HPLC chemical analysis. EPSF8 was then investigated for antioxidant assessment by 2,2-diphenyl-1-picrylhydrazyl (DPPH), H2O2, ABTS˙ + , nitric oxide, total antioxidant capacity (TAC), and ferric reducing antioxidant power (FRAP). EPSF8 had an IC50 of 46.99 μg·mL−1 in the DPPH antioxidant assay and antioxidant capacities of 219.45 μg·mg−1 ascorbic acid equivalent (AAE) in the TAC assay and 54.15 μg·mg−1 AAE in the FRAP assay. The in vitro anti-inflammatory effect of EPSF8 was tested against 5-lipoxygenase (5-LOX) and cyclooxygenase-2 (COX-2) enzymes and compared with the drugs ibuprofen and celecoxib used as controls. The IC50 values of 5-LOX, COX-2, ibuprofen, and celecoxib were found to be 14.82, 15.49, 1.5, and 0.28 μg·mL−1, respectively. Additionally, EPSF8 revealed antidiabetic activity toward α-amylase and α-glucosidase, and the IC50 values were 93.1 and 127.28 μg·mL−1, compared to those of acarbose (50.93 and 4.13 μg·mL−1, respectively). Anti-obesity activity of EPSF8 by lipase inhibition revealed IC50 = 56.12 μg·mL−1 compared to orlistat (IC50 = 20.08 μg·mL−1) as a control. EPSF8 displayed antibiofilm and bactericidal activity against Gram-positive (G +ve) and Gram-negative (G −ve) ATCC pathogenic bacterial strains. It had a minimum bactericidal concentration/minimum inhibitory concentration ratio ≤2, indicating a broad bactericidal spectrum. Furthermore, EPSF8 is evidenced to have a promising anti-butyrylcholinesterase activity for the control of Alzheimer’s disease. The findings of the present analysis suggest that the isolated Pseudomonas sp. strain AHG22 EPS can potentially be explored as a promising green therapeutic compound.

Antioxidant and toxicity activities of kayu manis hutan (Cinnamomum iners Reinw. Ex Blume Laureceae) leaf extracts

Cinnamomum iners Reinw. ex Blume Laureceae which is known in Malaysia as “kayu manis” has a wide range of traditional applications for certain plant parts, including the leaves, bark, and stem and it has pharmacological features, including anti-inflammatory and antibacterial activity. Unfortunately, there is a lack of reports regarding the antioxidant and toxicity activities of ethanolic C. iners crude leaf extracts. The objective of the study was to determine the total phenolic content and its antioxidant activities of ethanolic C. iners crude leaf extracts from two different age maturity, as well as its toxicity activity. The extracts were tested for total phenolic content and its antioxidant activities in terms of 2,2-diphenyl-1-picryllhydrazyl (DPPH) free radical scavenging- and ferric reducing antioxidant power (FRAP) and 2,2'-azino-bis(3-ethylbenzothiazoline-6- sulfonic acid) (ABTS) assay. The toxicity assay was tested using brine shrimp (Artemia salina) lethality assay. The total phenolic content of the extracts for young and old leaves C. iners resulted in 248.06±12.77 and 351.11±8.62 mg GAE/g dw, respectively. The DPPH radical scavenging showed results for young and old leaf extracts were IC50 of 31.92 µg/mL and 27.62 µg/mL, respectively. Meanwhile, the value of FRAP for young and old leaf extracts were 8.574±0.21 and 9.155±0.36 TEAC mg/g dw, respectively. The ABTS antioxidant activity for the young and old leaf extracts were 305.23±7.02 and 316.86±8.22 Trolox equivalence mg/g dw, respectively. Based on the toxicity assay, both young and old leaf extracts exhibited LC50 at 19.627 and 13.201 mg/mL, respectively. The findings indicate that C. iners leaves crude extracts have exhibited high total phenolic content and antioxidant activity and the extracts were not toxic against brine shrimp. Thus, C. iners leaf extracts could be developed as potential natural antioxidant agents.

Antioxidant Activity and Fatty Acid Profile of Sous-Vide Beef Marinated with Kiwiberry Fruit Pulp: Effects of Level Addition and Refrigerated Storage

The purpose of the study was to determine the antioxidant activity (AA) and fatty acid (FA) profile of sous-vide beef previously marinated in brine with a 10, 20 and 30% addition of kiwiberry (Actinidia arguta cv. ‘Ananasnaya’) fruit pulp, as well as changes in the parameters studied after 0, 1, 2 and 3 weeks of refrigerated storage in a vacuum package. The FA profile, FRAP (ferric-reducing antioxidant power assay), ABTS (2,2′-azinobis (3-ethylbenzthiazoline-6-acid)), total polyphenols, chlorophylls and carotenoids were also determined in the fruit pulp. Lipid indices for meat were calculated based on the obtained FA profile. The values of FRAP and ABTS of experimental meat products were significantly (p ≤ 0.05) higher than those of control samples but decreased with storage time. The proportion of unsaturated FA in the lipids of sous-vide meat was higher in samples with pulp than in control samples and insignificantly decreased with storage time. Meat marinated with kiwiberry pulp was characterized by a significantly (p ≤ 0.05) higher proportion of ALA (α-linolenic acid) and LA (linoleic acid), considerably affecting the more favorable value of polyunsaturated FA/saturated FA ratio. A troubling finding was the heightened level of palmitic acid (C16:0) in the lipids of beef subjected to 30% kiwiberry pulp, a factor recognized to play a significant role in the development of various diseases. Beef marinated with 20% kiwiberry pulp addition provides greater nutritional and health benefits than other sample variants because of optimal AA and FA profile changes during refrigerated storage.

Artichoke Leaf Extract Effectiveness on the Skin Aging Exposome: Efficacy and Safety Results of a Split-Face Study

The skin is a barrier organ subjected to lifelong exposure to internal and external factors influencing both its biological response and appearance. A randomized split-face study was carried out on 22 adult female outdoor workers using an artichoke leaf extract (CynageTM). The product’s efficacy was measured before and after 28 days of use. The following skin parameters were measured: wrinkle depth, skin roughness, and radiance, to assess the product’s effect on the skin appearance; Ferric Reducing Antioxidant Power (FRAP), to assess the total antioxidant capacity; and tumor necrosis factor-alpha (TNF-α) levels, to assess the anti-inflammatory efficacy. These parameters were also integrated by the evaluation of the subjective perception of product efficacy. After 28 days of product use, the skin’s appearance improved as follows: wrinkle depth and skin roughness decreased by 5.2% and 7.0%, respectively, while the skin radiance increased by 19.0%. The total antioxidant capacity of the skin increased by 20.2%. The skin’s TNF-α levels decreased by 8.2%. The product efficacy was also perceived by the subjects participating in the study. The product was well tolerated. Our findings demonstrate the active role of the ingredient in decreasing the skin damage induced by the exposome.

Physical and Chemical Properties of Boiled Oil: A Traditional Method of Extracting Oil from Boiled Olive Fruits

Background In some villages in Northern Jordan, farmers boil part of their olive fruit harvest before oil extraction to increase the quantity of oil, get a desirable acquired taste, as they claim, and get additional health benefits. Locals call this oil Boiled oil (BO), and its price is about 20% higher than virgin olive oil (VOO) produced by the same farmer. Objective The hypothesis was that boiling olive fruits may affect the quality of the produced oil. Therefore, our study aimed to determine the chemical and physical characteristics of boiled oil in comparison with VOO and the effect of storage of both types of oils for one year. Methods Total phenolic compounds, ferric-reducing antioxidant power assay (FRAP), and radical scavenging activity (RSA) were evaluated. Moreover, the quality indices of BO and VOO were also evaluated. Results Total phenolic compounds decreased significantly (p <0.05) from 8.7 mg GAE/100g in VOO to 2.47 mg GAE/100g in BO. The antioxidant activity measured using FRAP assay also decreased significantly (p <0.05) from 962 to 379 micromole/kg. Half-maximum inhibitory concentration (IC50) of the RSA was significantly higher (p <0.05) in BO samples (414 mg/ml) in comparison with VOO samples (38.9 mg/ml). Moreover, there was a significant increase (p <0.05) in acid value in BO samples (0.943%) in comparison with VOO samples (0.518%). However, the increase in acid value after one year of storage was higher in VOO than in BO. The peroxide value also increased significantly in boiled oil (500 meq/kg) in comparison with VOO (19 meq/kg). Additionally, a significant increase in ultraviolet absorption was observed in BO at k232 and k270 (3.5), which is considered unsuitable for human consumption compared with VOO (2.43). Conclusion In conclusion, these results showed that boiling olive fruits before oil extraction deteriorates oil quality as expected, and consumers should be educated that this type of oil is hazardous to human health and is a waste of effort and money.

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.

Fractionation and characterisation of sialylated-mucin glycoprotein from edible birds' nest hydrolysates through anion exchange chromatography

Edible bird's nest (EBN) is made up of sialylated-mucin glycoprotein with various health benefits due to its high antioxidative activity. However, as a macromolecule with distinct charged sialic acid and amino acids, fractions with different charges would have varied physicochemical properties and antioxidant activity, which have not been studied. Therefore, this study aimed to fractionate and purify the enzymatic hydrolysed of cleaned EBN (EBNhc) and EBN by-product (EBNhbyp) through anion exchange chromatography (AEC), and determine their molecular weights, physicochemical properties, and antioxidative activities. Overall, 26 fractionates were collected from enzymatic hydrolysate by AEC, which were classified into 5 fractions. It was found that the positively charged fraction of EBNhc (CF1) and EBNhbyp (DF1) showed the significantly highest (p < 0.05) soluble protein contents (22.86 and 18.40 mg/g), total peptide contents (511.13 and 800.47 mg/g) and ferric reducing antioxidant power (17.44 and 6.96 mg/g) among the fractionates. In conclusion, a positively charged fraction (CF1 and DF 1) showed more desired physicochemical properties and antioxidative activities. This research suggests the potential of AEC fractionation as a technology to purify EBN and produce positively charged EBN fractionates with antioxidative potential that could be applied as food components to provide health benefits.

Integrated HS-GC–IMS and UPLC-Q-Orbitrap HRMS-based metabolomics revealed the characteristics and differential volatile and nonvolatile metabolites of different citrus peels

Citrus is an important genus in the Rutaceae family, and citrus peels can be used in both food and herbal medicine. However, the bulk of citrus peels are discarded as waste by the fruit processing industry, causing environmental pollution. This study aimed to provide guidelines for the rational and effective use of citrus peels by elucidating the volatile and nonvolatile metabolites within them using metabolomics based on headspace-gas chromatography–ion mobility spectrometry and ultra-high-performance liquid chromatography–Q-Orbitrap high-resolution mass spectrometry. In addition, the antioxidant activities of the citrus peels were evaluated using DPPH radical scavenging, ABTS radical scavenging, and ferric reducing antioxidant power. In total, 103 volatile and 53 nonvolatile metabolites were identified and characterized. Alcohols, aldehydes, and terpenes constituted 87.36% of the volatile metabolites, while flavonoids and carboxylic acids accounted for 85.46% of the nonvolatile metabolites. Furthermore, (Z)-2-penten-1-ol, L-pipecolinic acid, and limonin were identified as characteristic components of Citrus reticulata Blanco cv. Ponkan (PK), C. reticulata ‘Unshiu’ (CLU), and C. reticulata 'Wo Gan' (WG), respectively. Principal component analysis and partial least squares discriminant analysis indicated that C. reticulata Blanco 'Chun Jian' (CJ), PK, CLU, and C. reticulata ‘Dahongpao’ (DHP) were clustered together. DHP is a traditional Chinese medicine documented in the Chinese Pharmacopoeia, suggesting that the chemical compositions of CJ, PK, and CLU may also have medicinal values similar to those of DHP. Moreover, DHP, PK, C. reticulata 'Ai Yuan 38’(AY38), CJ, C. reticulata 'Gan Ping’(GP), and C. reticulata 'Qing Jian’(QJ) displayed better antioxidant activities, recommending their use as additives in cosmetics and food. Correlation analysis suggested that some polyphenols including tangeritin, nobiletin, skullcapflavone II, genistein, caffeic acid, and isokaempferide were potential antioxidant compounds in citrus peel. The results of this study deepen our understanding of the differences in metabolites and antioxidant activities of different citrus peel varieties and ultimately provide guidance for the full and rational use of citrus peels.

Antioxidant and antibacterial properties of stingless bee (Meliponula spp.) honey from the northern highlands of Tanzania, in comparison with Apis mellifera honey

Meliponiculture is an emerging practice in Africa where beekeeping is dominated with the management of the honey bees, Apis mellifera. Nevertheless, communities in the northern highlands of Tanzania have a long history of managing stingless bees for their honey which has putative medicinal value. The current study aimed to evaluate the antioxidant and antibacterial properties of honey samples from two stingless bee species, namely Meliponula (Axestotrigona) ferruginea and Meliponula (Axestotrigona) togoensis, in comparison with A. mellifera honey. Physicochemical properties were also determined to assess the quality of the studied honey samples. The honey samples conformed with the regional quality standards for moisture content, free acidity and HMF for both stingless bee and A. mellifera honey. Stingless bee honey exhibited stronger antioxidant potency, displaying higher mean values of total flavonoid (54.12 – 56.40 mg QE/100 g) and phenolic compounds (81.92 – 87.56 mg GAE/100 g), DPPH radical scavenging activity (65.81 – 68.40%) and ferric reducing antioxidant power (109.78 – 126.64 µmol Fe (II)/100 g) compared to A. mellifera honey (33.17 mg QE/100 g, 61.13 mg GAE/100 g, 41.44%, 65.00 µmol Fe (II)/100 g, respectively). Additionally, stingless bee honey demonstrated higher inhibitory effect against Staphylococcus aureus, Bacillus subtilis and Salmonella typhi, with minimum inhibitory concentrations ranging from 0.16 – 5% v/v, compared to 2.5 – 20% v/v for A. mellifera honey. These findings highlight the distinct bioactive properties of stingless bee honey and validate its applications in traditional therapy. More studies are encouraged to elucidate specific bioactive ingredients in stingless bee honey to further substantiate its medicinal potency.

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.

Proximate composition, mineral profiling and antioxidant potential in Moringa oleifera genotypes affected with leaf maturity stage

The study aimed to determine the effect of leaf maturity on nutritional composition, bioactive compounds, minerals and antioxidant activity in fourteen genotypes of Moringa oleifera grown in the subtropical climate of north-western India. Significantly (p≤0.01) high protein, fibre, carotenoids, antioxidant activity, tannins, saponins and almost all essential elements except Copper and Zinc were observed in the mature leaf stage. However, tender leaves were found the best for carbohydrates, sugars, phenols and flavonoids. The elevated antioxidant capacity shown by the Ferric-reducing antioxidant power and 2,2-diphenyl-1-picryl hydrazyl free radical scavenging techniques was directly correlated with the elevated phenolic compound concentration. Significantly higher protein and fibre were analyzed in S12; fats, carbohydrates and total energy in S14 genotype. Huge variations were observed for bioactive compounds and minerals. Among the genotypes assessed, S6 (tender leaves) and S2 (mature leaves) exhibited a more balanced nutritional profile. Thus, these findings confirm the relevance of nutritional quality of M. oleifera in assessing its suitability as a source of nutrients, antioxidants, bioactive ingredients and minerals, can provide a reference for growers to choose the best cultivar and judicious mixing of tender and mature leaves in certain proportions can produce raw materials for the production of value-added goods, and because of their possible immune-boosting effects, they may also contribute to giving health advantages and fortifying foods.

Antioxidant Effects and Potential Molecular Mechanism of Action of Diplocyclos palmatus (L.) C. Jeffrey Fruits Based on Systematic Network Pharmacology with Experimental Validation

Oxidative stress arises from an imbalance between the production of reactive oxygen species (ROS) and the ability of biological systems to detoxify these reactive intermediates or repair the resulting damage. Diplocyclos palmatus (D. palmatus) is a medicinal plant, whose fruits has been reported to have antioxidant activity due to its potent bioactive compounds, and holds promise for mitigating oxidative stress and its associated diseases. Therefore, this study aims to elucidate the bioactive compounds present in D. palmatus via Gas Chromatography-Mass Spectrometry (GC-MS) analysis and evaluate their antioxidant activity via different in-vitro antioxidant assays such as, DPPH free radical scavenging assay, ABTS radical scavenging assay, ferric reducing antioxidant power assay, hydroxyl free radical scavenging assay and reactive nitrogen oxide scavenging assay. Furthermore, systematic network pharmacology, molecular docking and molecular dynamics were utilized to identify major bioactive compounds and their interactions with key proteins implicated in oxidative stress to understand the molecular mechanism of action of D. palmatus fruits. The obtained results indicated that the fruit extract had highest antioxidant activity against hydroxyl free radicals (IC50 = 476.76 µg/mL) followed by nitric oxide radicals (IC50 = 509.06 µg/mL), DPPH• (IC50 = 601.88 µg/mL), ABTS•+ (IC50 = 709.37 µg/mL) and FRAP (IC50 = 1141.76 µg/mL). In network pharmacology analysis, bioactive compounds of D. palmatus fruits were found to target numerous major cellular proteins (AKT1, GAPDH, ALB, CASP3, PTGS2, PPARG, STAT3, EGFR, ESR1 and MMP9), with a notable impact on the estrogen signaling pathway. Molecular docking and dynamics analysis further validated the antioxidant potential of D. palmatus fruits. Overall, this integrative study sheds light on the antioxidant potential of D. palmatus fruits and elucidates the molecular mechanisms underpinning their antioxidative actions. These findings not only deepen the understanding of D. palmatus phytochemistry but also highlight its therapeutic potential as a natural antioxidant agent for combating oxidative stress-related disorders.

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.

Phytochemical screening, antioxidant properties, and photo-protective activities of Salvia balansae de Noé ex Coss

Abstract The present study evaluated the potential of Salvia balansae from the Aures Mountains as a source of natural bioactive compounds. Leaves, flowers, and stems were extracted separately using methanol, ethanol, and acetone. Phenolic compounds were quantified colorimetrically and identified using liquid chromatography coupled with mass spectrometry (LC-MS). Antioxidant capacity was assessed using six different in vitro assays, 2,2′-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt, 1,1-diphenyl-1-picrylhydrazyl, cupric reducing antioxidant capacity, ferric reducing antioxidant power, ferrous ion chelating, and phenanthroline assay, while the photo-protective capacity was evaluated using the sun protective factor. The methanolic flower extracts revealed the highest O-diphenol and phenolic levels (287.9 ± 0.50 and 147.87 ± 0.21 µg GAE/mg, respectively), whereas the acetonic and ethanolic leaf extracts contained the highest flavonoid (72.17 ± 0.12 μg QE/mg) and flavonol (35.28 ± 0.05 μg QE/mg) levels, respectively. LC-MS was used to identify 18 phenolics, including quinic acid (5.051–69.69 ppm), luteolin-7-o-glucoside (7.802–44.917 ppm), apigenin-7-o-glucoside (3.751–68.507 ppm), and cirsiliol (2.081–15.608 ppm), distinguishing this Aures taxon. Principal component analysis and unweighted pair-group method with arithmetic mean revealed variability in phytochemicals, antioxidant properties, and photo-protective activity influenced by biological activities and the compound content. Overall, S. balansae demonstrated promising photo-protective capacity, the presence of key bioactive compounds, and wide-ranging antioxidant potential, presenting this endemic plant as a valuable source of natural antioxidants and photo-protective agents with pharmaceutical and cosmetic applications.

Ultraviolet-C Light and Peracetic Acid Extend the Shelf Life of Fresh and Frozen Strawberries

The postharvest life of strawberries is short, and disinfection processes for fresh-cut and frozen strawberries are needed to address the risk posed by foodborne pathogens in this kind of product. For this, a process involving immersion in a 40 mg L−1 peracetic acid (PA) solution accompanied by the use of an emerging technology, ultraviolet-C for 2 min, was studied for its impact on strawberry quality and microbial load as a novel alternative method to chlorine sanitation. The shelf life of the washed strawberries was evaluated in fresh (whole or fresh-cut) product for 11 days at 4 °C and in product that had been frozen for 12 months at –20 °C (air or modified atmosphere, 20% CO2, 5% O2, and 75% N2). After washing, total aerobic mesophylls, yeast, and mold decreased by 0.5–1.0 log units and these counts remained low during storage. The fresh and fresh-cut fruits’ firmness (2.3 ± 0.5 N at day 11) and lightness (expressed by L*, averaging 31.0 ± 0.1) were maintained. Although antioxidant activity, expressed by the amount of radical 2,2-diphenyl-1-picrylhydrazyl (DPPH), decreased during storage in fresh-cut samples, total ferric reducing antioxidant power (FRAP), total phenolic content, and total anthocyanin content were maintained in all the formats during storage (averaging 1.33 ± 0.04 g kg−1 ascorbic acid equivalents, 0.212 ± 0.01 g kg−1 gallic acid equivalents, and 0.03 ± 0.01 g kg−1 pelargonidine-3-glucoside). An increase in red color (from 32.1 to 39.3 a* values) and a loss of firmness of up to 46.8% was observed after the first month of frozen storage with no changes in the nutritional quality. Considering the sanitizing effect of water UV-C with peracetic acid (WUVPA) and the results obtained in the present study, the addition of this process in the production chain of strawberries could be an effective method to maintain the shelf life of the fruits, especially for fresh-cut strawberries.