Ferric Reducing Antioxidant Power Research Articles

Physicochemical Properties, Functionalities, and Antioxidant Activity of Protein Extracts from New Zealand Wild Sea Cucumbers (Australostichopus mollis).

This study investigated the physicochemical properties, functionalities, and antioxidant capacities of protein extracts from wild sea cucumber Australostichopus mollis collected from four distinct locations in New Zealand. Protein was extracted from sea cucumber body walls using trypsin enzymatic extraction, followed by cold acetone precipitation. The amino acid analysis revealed high glycine (189.08 mg/g), glutamic acid (119.45 mg/g), and aspartic acid (91.91 mg/g) concentrations in all samples. The essential amino acid indexes of the protein extracts (62.96, average) were higher than the WHO/FAO standard references, indicating the excellent protein quality of A. mollis. Furthermore, protein extracts from A. mollis demonstrated superior emulsifying activity (202.3-349.5 m2/g average) compared to commercial soy and whey protein isolates under all tested pH conditions, and enhanced foaming capacity (109.9-126.4%) and stability (52.7-72%) in neutral and acidic conditions. The extracts also exhibited good solubility, exceeding 70% across pH 3-11. Antioxidant capacities (ABTS and DPPH free radical scavenging activity and ferric reducing antioxidant power) were identified in A. mollis protein extracts for the first time, with clear variations observed among different locations. These findings elucidate the advantageous functional properties of protein extracts from wild New Zealand A. mollis and highlight their potential application as high-quality antioxidant food ingredients.

Recovery of Phenolic Compounds by Deep Eutectic Solvents in Orange By-Products and Spent Coffee Grounds

Orange and coffee grounds by-products, rich in phenolic bioactive compounds, can be used in the food industry as antioxidants, colorants, flavorings and additives, mainly because they are solvents that are easy to prepare, have a lower cost, are thermally stable, biodegradable, renewable, and are considered GRAS (Generally Recognized as Safe). Deep eutectic solvents, which are sustainable and have lower melting points, are effective for extracting these compounds. This study aimed to evaluate the use of deep eutectic solvents (DES) in extracting Total Phenolic Compounds (TPC), from orange by-products and spent coffee grounds. DES formed by citric acid: mannitol (CM-DES), and lactic acid: glucose (LG-DES), were evaluated by varying the following parameters: water content (10–50%), solid–liquid ratio (1:5–1:50 w/w) and temperature (40–50 °C). DES citric acid: mannitol presented the best efficiency in the extraction of TPC under the conditions of 10% water, 80 °C, and solid–liquid ratio 1:10 (w/w) for the orange by-products (1782.92 ± 4.50 mg GAE/L) and 1:15 (w/w) for spent coffee grounds (1620.71 ± 3.72 mg GAE/L). The highest antioxidant activity was observed in the extraction with CM-DES for both by-products in the three methods evaluated: Ferric Reducing Antioxidant Power (FRAP) (1.087 ± 0.004 and 1.071 ± 0.006 mol ascorbic acid/L), DPPH radical scavenging activity (2,2-difenil-1-picrilhidrazil—DPPH) (0.233 ± 0.003 and 0.234 ± 0.001 mol Trolox equivalent/L), and radical cation scavenging activity ABTS (2,2-azino-bis (3-ethyl-benzothiazoline-6-sulfonic acid—ABTS) (0.284 ± 7.16 and 0.319 ± 0.002 mol Trolox equivalent/L). Therefore, DES with citric acid: mannitol is a promising alternative to conventional solvents to recover phenolic compounds in agro-industrial by-products, such as orange by-products and SCG.

Effects of sacha inchi (Plukenetia volubilis) oil on the fatty acid profile, total polyphenols, antioxidant activity and sensory acceptability of dark chocolate granola bar

Sacha inchi (Plukenetia volubilis) oil is rich in polyunsaturated fatty acids (PUFAs) and antioxidants, providing essential health benefits to humans. Dark chocolate granola bar formulations enriched with sacha inchi oil were developed. In this study, sacha inchi oil (SIO) was added to a dark chocolate granola bar (DCGB) to replace butter at different percentages (0-10%). Four DCGB formulations were developed as follows: 0SIODCGB without sacha inchi oil (0%), which was used as a control sample, 2.5SIODCGB enriched with 2.5% SIO, 5SIODCGB enriched with 5% SIO, and 10SIODCGB enriched with 10% SIO. Next, the effect of SIO on the fatty acid profile, total polyphenols, antioxidant activity and sensory evaluation of DCGB were determined. The result showed that 10SIODCGB had the highest (p<0.05) amount of PUFAs (28.14%) compared to 0SIODCGB (9.54%), 2.5SIODCGB (15.13%) and 5SIODCGB (25.32%). This study also showed that the total polyphenols and antioxidant activity of DCGB enriched with SIO formulations (2.5SIODCGB, 5SIODCGB and 10SIODCGB) were significantly higher (p<0.05) than the 0SIODCGB. Regarding correlation, TPC and ferric reducing antioxidant power (FRAP) of the DCGB enriched with SIO were strongly related (r = 0.972). Meanwhile, the scores for sensory attributes of all DGCB formulations were similar (p>0.05). Therefore, the enrichment of sacha inchi oil increased the polyunsaturated fatty acids, polyphenols and antioxidant activity in the formulated dark chocolate granola bar with well-accepted by consumers.

Enhancing the biological activities and altering the chemical structure of clove aqueous extract prepared with plasma-activated water as a novel technique

This investigation assesses the effect of plasma-activated water (PAW) as a solvent during the preparation of clove aqueous extract. PAW was generated by surface dielectric barrier discharge (SDBD) plasma device for 5, 10, and 15 min, respectively. The conventional method of maceration was used as a control group. We evaluated the biological activity and physicochemical characteristics of clove extracts. In the color assay, the clove extract produced by PAW showed a slightly higher color parameter than the control extract. The Fourier transform infrared (FTIR) results demonstrated several higher absorption intensities at specific regions in the PAW-clove extract structure. Liquid chromatography-mass spectrometry (LC-MS) analysis of the PAW extracts showed more bioactive components than the maceration extract. The clove extract prepared by the PAW -5 min group had the highest total phenolic content (TPC) at 821.6 mg GAE/g, the highest free radical scavenging activity (DPPH) and ferric-reducing antioxidant power (FRAP) compared to other groups. These alterations could be due to reactive oxygen-nitrogen species (RONS) generated in PAW, which can modify the physicochemical properties of clove. The findings indicated that PAW is a unique extraction solvent that improves the extraction of phenolic compounds from clove.

Anti-nutrient factors, nutritional components, and antioxidant activities of faba beans (Vicia faba L.) as affected by genotype, seed traits, and their interactions

This study explored how genotype, seed color, and seed weight affect major biochemical components in 95 faba bean accessions. Genotype variation significantly affected convicine, total tannin (TTC), total saponin, and total phenol (TPC) contents. Seed color and weight variations affected several parameters, with their interaction significantly affecting convicine, total vicine-convicine content (TVC), TTC, total polyunsaturated fatty acid (PUFA), and antioxidant activities. Genotype interaction with seed weight and seed color also significantly affected convicine, TVC, TPC, oleic acid, linoleic acid, PUFA, and ferric-reducing antioxidant power. Vicine, dietary fiber, total fat, crude protein, palmitic acid, and stearic acid contents remain unaffected by these factors. Multivariate analysis showed that brown and small beans had distinctive characteristics. Overall, this study demonstrated the connection between biochemical components, genotype, and seed traits in faba beans. Therefore, these factors should be considered when choosing faba bean genotypes for use in the food industry and breeding programs.

Balancing Maillard reaction products formation and antioxidant activities for improved sensory quality and health benefit properties of pan baked buns

This study investigated the impact of processing temperatures (190 °C, 210 °C, and 230 °C) and durations (7 min, 10 min, and 14 min) on the formation of Maillard reaction products (MRPs) and antioxidant activities in pan baked buns. Key Maillard reaction indicators, including glyoxal (GO), methylglyoxal (MGO), 5-hydroxymethylfurfural (5-HMF), melanoidins, and fluorescent advanced glycation end products (AGEs) were quantified. The results demonstrated significant increases in GO, MGO, 5-HMF contents (p < 0.05), and antioxidant activities (p < 0.05) when the buns were baked at 210 °C for 14 min, 230 °C for 10 min and 14 min. However, the interior MRPs of baked buns were minimally affected by the baking temperature and duration. Prolonged heating temperatures and durations exacerbated MRPs production (43.8 %–1038 %) in the bottom crust. Nonetheless, this process promoted the release of bound phenolic compounds and enhanced the antioxidant activity. Heating induces the thermal degradation of macromolecules in food, such as proteins and polysaccharides, which releases bound phenolic compounds by disrupting their chemical bonds within the food matrix. Appropriate selections of baking parameters can effectively reduce the formation of MRPs while simultaneously improve sensory quality and health benefit of the pan baked buns. Considering the balance between higher antioxidant properties and lower MRPs, the optimal thermal parameters for pan baked buns were 210 °C for 10 min. Furthermore, a normalized analysis revealed a consistent trend for GO, MGO, 5-HMF, fluorescent AGEs, and melanoidins. Moreover, MRPs were positively correlated with total contents of phenolic compounds, ferric-reducing antioxidant power (FRAP), and color, but negatively correlated with moisture contents and reducing sugars. Additionally, the interaction between baking conditions and Maillard reactions probably contributed to enhanced primary flavors in the final product. This study highlights the importance of optimizing baking parameters to achieve desirable MRPs levels, higher antioxidant activity, and optimal sensory attributes in baked buns.

Phytochemical Characterization of Two New Olive Oil Genotypes Growing in Southern Tunisia.

This research can be considered as the first complete survey for the valorization of new olive genotypes cultivated in the South-East of Tunisia as well as their oils. The study aimed to characterize the phytochemical composition of virgin olive oil produced from two olive cultivars, namely Nourgou and Gousalani. The pomological characterization of fruits, the quality criteria and the phytochemical profile were quantified. Additionally, antioxidant activity was evaluated using Ferric reducing antioxidant power (FRAP) and Oxygen radical absorbance capacity (ORAC) tests to also obtain a bioactive characterization of these monovarietal olive oils. The obtained results revealed that the analyzed olive oils samples can be classified into Extra Virgin category (EVOO) according to the regulated physicochemical characteristics. Our findings showed a significant variability in the chemical parameters of the analyzed EVOO likely associated with the genetic potential, mainly for chlorophylls contents (1.37-1.64 mg/kg), in carotenoids pigments (3.97-10.86 mg/kg), in α-tocopherol (175.59-186.87 mg/kg), in sterols (1036.4-1931.4 mg/kg) in oleic acid (65.33-68.73%), in palmitic acid (C16:0) (13.32-17.48%), in linoleic acid (C18:2) (11.06-13.47%). Additionally, the HPLC-MS/MS analysis showed that the two EVOOs analyzed contained appreciable amounts of total polyphenols, ranging from 348.03 up to 516.16 mg/kg, in Nourgou and Gousalani oils, respectively. Regarding the individual phenolic compounds, the EVOO samples were mainly characterized by phenolic alcohols, phenolic acids, secoiridoids, verbascoside, flavonoids and phenolic aldehydes. The prevalent simple phenolics detected were secoiridoids with the dominance of the oleuropein aglycone in Gousalani oil. In addition, findings from in vitro antioxidant assays (FRAP and ORAC) revealed that the two studied oils possessed a powerful antiradical activity and a good reducing power capacity. In conclusion, these new EVOOs exhibited a superior quality compared to other Tunisian varieties, considering their antiradical activity and reducing power capacity.

Microwave-Assisted Extraction of Phenolic Compounds and Antioxidants for Cosmetic Applications Using Polyol-Based Technology.

The utilization of polyols as green solvents for extracting bioactive compounds from plant materials has gained attention due to their safety and inert behavior with plant bioactive chemicals. This study explores the sustainable extraction of phenolic compounds and natural antioxidants from coffee silverskin using the microwave-assisted extraction (MAE) method with polyol-based solvents: glycerin, propylene glycol (PG), butylene glycol (BG), methylpropanediol (MPD), isopentyldiol (IPD), pentylene glycol, 1,2-hexanediol, and hexylene glycol (HG). A comparative analysis was conducted on conventional and non-conventional solvent extractions, focusing on their impact on the bioactive compounds of MAE, encompassing parameters such as total phenolic content (TPC), total flavonoid content (TFC), and antioxidant activities like the 1,1-diphenyl-2-picrylhydrazyl radical scavenging assay (DPPH), the 2,2'-azino-bis(-3-ethylbenzothiazoline-6-sulphonic acid) radical scavenging assay (ABTS), and the ferric reducing antioxidant power assay (FRAP). The highest values were observed for TPC with aqueous-1,2-hexanediol extraction (52.0 ± 3.0 mg GAE/g sample), TFC with aqueous-1,2-hexanediol extraction (20.0 ± 1.7 mg QE/g sample), DPPH with aqueous-HGextraction (13.6 ± 0.3 mg TE/g sample), ABTS with aqueous-pentylene glycol extraction (8.2 ± 0.1 mg TE/g sample), and FRAP with aqueous-HG extraction (21.1 ± 1.3 mg Fe (II) E/g sample). This research aims to advance eco-friendly extraction technology through natural plant components, promoting sustainability by minimizing hazardous chemical use while reducing time and energy consumption, with potential applications in cosmetics.

Ultrahigh pressure enhances the extraction efficiency, antioxidant potential, and hypoglycemic activity of flavonoids from Chinese sea buckthorn leaves

Ultrahigh pressure extraction (UHPE) is an emerging non-thermal extraction technology, but whether this technology can be used for extracting flavonoids from sea buckthorn leaves remains unelucidated. This study optimized the processing conditions for flavonoid extraction from Chinese sea buckthorn leaves through UHPE and compared the results obtained with those of ultrasonic-assisted extraction (UAE) and conventional solvent extraction (CSE). The optimum parameters for UHPE were as follows: ethanol concentration, 50%; liquid-solid ratio, 41:1; pressure, 143 MPa; temperature, 44 °C; and holding time, 3 min. Compared with the UAE and CSE extracts the UHPE extracts had a higher content of total flavonoids and flavonol monomers, and the advantages of UPHE were primarily observed in the extraction of flavonoid monosaccharide chain glycosides and flavonoid aglycones. In total, 36 flavonoids were identified in the three extracts, with 33, 30, and 28 flavonoids identified in UHPE, UAE and CSE, respectively. Additionally, the UHPE extracts had a greater ferric reducing antioxidant power (FRAP), oxygen radical absorption capacity (ORAC), α-amylase inhibitory activity, and α-glucosidase inhibitory activity. In conclusion, the efficiency of UHPE to extract flavonoids from sea buckthorn leaves was significantly higher than those of UAE and CSE.

Phenols, flavonoids and anthocyanins in Solanum lasiocarpum from Borneo: In vitro antioxidant activity and phytochemical profiling via LCMS Q-TOF

Phenols, flavonoids, and anthocyanins are compounds that reported play important roles in plant defence mechanism system. Antioxidant activity is mostly derived from these phytochemical groups, which have a wide range of pharmaceutical properties, including antimicrobial, antitumor, anti-inflammatory, antipyretic, anti-allergy, anti-fertility, hypoglycemic, anti-histamine, antioxidant, antiviral, analgesic, anti-ulcerogenic, nephroprotective, antidiabetic, immuno-secretory, cardiovascular, anti-platelet aggregation, antibacterial, anticancer, and hepatoprotective activities. However, these compounds in Solanum lasiocarpum from Borneo areas are remaining unclear. In this experiment, we performed comprehensive evaluation on effect of extraction solvents on phenols, flavonoids, and anthocyanin's contents and further on the scavenging activity (2,2-diphenyl-1-picrylhydrazyl-hydrate, DPPH; 2,2′-azino-bis(3-ethylbenzthiazoline-6-sulphonic acid), ABTS; and ferric-reducing antioxidant power, FRAP). High phenolic, flavonoid and anthocyanin contents be found in low polar solvent. Antioxidant assay showed acetone was higher activity with IC50 of 6.36 mg/mL compared to methanol (12.1 mg/mL) and hexane (17.8 mg/mL). Furthermore, liquid chromatography mass spectrometry quadrupole-time of flight (LCMS Q-TOF) mass spectrometer detected N-Acryloylglycine, butoctamide hydrogen succinate, eruberin B, emmotin A and N-Cyclohexanecarbonylpentadecylamine that important in natural polymers, serve as sleep disorders treatment agents, anti-fibrotic property, immunomodulatory activity, and act as differentiator between N-palmitoylethanolamine-hydrolyzing acid amidase (NPAA) compared to fatty acid amide hydrolase (FAAH), respectively. The limitation of this research is the assessment of antioxidant properties related to the polarity of the extraction solvent. Polar solvents may exhibit high scavenging activity, but phenolic compounds, flavonoids, and anthocyanins are found in higher concentrations in non-polar solvents. We encourage further investigation into phytochemical profiles due to the abundance from non-polar solvents.

Antioxidative properties, phenolic compounds, and in vitro protective efficacy of multi‐herbal hydro‐alcoholic extracts of ginger, turmeric, and thyme against the toxicity of aflatoxin B1 on mouse macrophage RAW264.7 cell line

AbstractAflatoxin B1 (AFB1), the most potent toxic and carcinogenic secondary fungal metabolite, has frequently been reported in food/feed. Nowadays, herbal extracts are considered safe dietary additives to reduce the toxicity of such compounds. The protective capability of various combinations of hydro‐alcoholic extracts (HAEs) of ginger, turmeric, and Shirazi thyme, against the toxicity of AFB1 on the RAW264.7 cell line was investigated. The RAW264.7 cells were exposed to six different concentrations of AFB1 (0.09, 0.18, 0.37, 0.75, 1.5, and 3 μg mL−1) for 48 h to determine the IC50 of AFB1. AFB1 was estimated to have an IC50 of 1.5 μg mL−1 for RAW264.7 cells. Then, the cells were simultaneously incubated with 1.5 μg mL−1 AFB1 and the HAEs for 24 h. The HAEs significantly reduced the toxicity of AFB1 in RAW264.7 cells. HAE of Shirazi thyme showed the highest amount of total phenol content (TPC) and the highest DPPH• activity. In addition, a combination of ginger, turmeric, and Shirazi thyme extract showed the highest antioxidant activity. Rutin, quercetin, and apigenin were the main phenolic components of ginger HAE. A significantly positive correlation was observed between TPC of hydro‐alcoholic extract with ferric reducing antioxidant power (FRAP) and 3‐(4,5‐dimethylthiazol‐2‐yl)‐2,5‐diphenyltetrazolium bromide (MTT) values. Consequently, the simultaneous consumption of such extracts is recommended to protect the cells against dietary toxins.

Antioxidant and Skin-Whitening Efficacy of a Novel Decapeptide (DP, KGYSSYICDK) Derived from Fish By-Products.

The skin is vulnerable to damage from ultraviolet rays and oxidative stress, which can lead to aging and pigmentation issues. This study investigates the antioxidant and whitening efficacy of a decapeptide (DP, KGYSSYICDK) derived from marine fish by-products and evaluates its potential as a new skin-whitening agent. DP demonstrated high antioxidant activity, showing comparable or superior performance to Vitamin C (Vit. C) in ferric reducing antioxidant power (FRAP) and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging assays. In hydrogen peroxide (H2O2)-treated HaCaT cells, DP increased cell viability and reduced reactive oxygen species (ROS) generation. Furthermore, DP inhibited tyrosinase activity and decreased melanin production in α-melanocyte stimulating hormone (α-MSH)-induced B16F10 melanoma cells in a dose-dependent manner. Reverse transcription polymerase chain reaction (RT-PCR) analysis revealed that DP reduces the mRNA expression of MITF, tyrosinase, and MC1R, thus suppressing melanin production. DP exhibits strong binding interactions with multiple amino acid residues of tyrosinase, indicating potent inhibitory effects on the enzyme. These results suggest that DP possesses significant antioxidant and whitening properties, highlighting its potential as a skin-whitening agent. Future research should focus on optimizing DP's structure and exploring structure-activity relationships.

Multivariate Data Analysis Assisted Mining of Nutri-rich Genotypes from North Eastern Himalayan Germplasm Collection of Perilla (Perilla frutescens L.).

Understanding the nutritional diversity in Perilla (Perilla frutescens L.) is essential for selecting and developing superior varieties with enhanced nutritional profiles in the North Eastern Himalayan (NEH) region of India. In this study, we assessed the nutritional composition of 45 diverse perilla germplasm collected from five NEH states using standard protocols and advanced analytical techniques. Significant variability was observed in moisture (0.39-11.67%), ash (2.59-7.13%), oil (28.65-74.20%), protein (11.05-23.15%), total soluble sugars (0.34-3.67%), starch (0.01-0.55%), phenols (0.03-0.87%), ferric reducing antioxidant power (0.45-1.36%), palmitic acid (7.06-10.75%), stearic acid (1.96-2.29%), oleic acid (8.11-13.31%), linoleic acid (15.18-22.74%), and linolenic acid (55.47-67.07%). Similarly, significant variability in mineral content (ppm) was also observed for aluminium, calcium, cobalt, chromium, copper, iron, potassium, magnesium, manganese, molybdenum, sodium, nickel, phosphorus, and zinc. Multivariate analyses, including hierarchical clustering analysis (HCA) and principal component analysis (PCA), revealed the enriched nutritional diversity within the germplasm. Correlation analysis indicated significant positive and negative relationships between nutritional parameters, indicating potential biochemical and metabolic interactions present in the perilla seeds. TOPSIS-based ranking identified promising genotypes for functional foods, pharmaceuticals, and nutritional applications. This study provides a first in-depth report of the nutritional composition and diversity of perilla germplasm in the NEH region, thus aiding in the identification of superior varieties for food and nutritional diversification and security.

Effect of Parboiling Times and Temperatures Drying of Riceberry on Antioxidant Activity

The aim of this research was to investigate the effect of parboiling riceberry at 100°C for 10, 20 and 30 minutes and drying at 50, 60 and 70°C on antioxidant activity. The moisture content of parboiled rice was approximately of 15 - 16% db. The experimental results showed that color L*, a* and b* were in the range of 29.53 - 32.74, 0.88 - 1.00 and 0.14 - 0.18, respectively. The total phenolic content, %DPPH scavenging activity and ferric reducing antioxidant power (FRAP) of riceberry after process were decreased in the range of 10.00 - 10.90 mgGAE/g, 69.52 - 81.80% and 7.14 - 7.99 mgFeSO4/g, respectively, when compared to reference rice. Parboiling for 10 min and drying at 50°C were the most suitable in this study.

Exploration of Antibacterial and Antioxidant Potential of Eclipta prostrata Leaf Extract

Background: Eclipta prostrate also recognized as Bhringaraja is an annual herbaceous plant, commonly known as king of hairs. It is an erect or prostrate, much branched, roughly hairy, annual, rooting at the nodes; the leaves are opposite, sessile and lanceolate belonging to family Asteraceae. This plant is a significant medicinal plant in the tropical and subtropical areas. It is broadly used in treating different diseases of skin, liver and stomach in India, Nepal, Bangladesh and other countries. Methods: The main aim of this work was to collect and analyze the available information on traditional uses, phytoconstituents and biological activities of E. prostrata. Eclipta prostrata L. methanol extract was evaluated for its phytochemical compounds, ferric reducing antioxidant power (FRAP) and antibacterial activity. Result: Phytochemical analysis showed the presence of alkaloids, tannins, glycosides, steroids, glycoproteins and volatile oil the total saponin content was found to be 84.175 ± 0.575 in mg/g equivalent of diosgenin. The results of antioxidant activity measured by the FRAP method revealed stronger reducing power of the extract. Further antibacterial activity was observed against K. pneumoniae and S. aureus in potential of inhibiting the tested microorganisms. Crude methanolic extract of E. prostrate recorded a minimum inhibitory concentration of 2 mg/ml. The results of current study suggested that antioxidant activity and antibacterial activity could be due to polyphenols, however chiefly by various active compounds or substances present in the extract. Further isolation, characterization and identification of the potential phytochemical compound from crude extract needs to be addressed.

Investigation of Antioxidant Activity of Protein Hydrolysates from New Zealand Commercial Low-Grade Fish Roes.

The objective of this study was to investigate the nutrient composition of low-grade New Zealand commercial fish (Gemfish and Hoki) roe and to investigate the effects of delipidation and freeze-drying processes on roe hydrolysis and antioxidant activities of their protein hydrolysates. Enzymatic hydrolysis of the Hoki and Gemfish roe homogenates was carried out using three commercial proteases: Alcalase, bacterial protease HT, and fungal protease FP-II. The protein and lipid contents of Gemfish and Hoki roes were 23.8% and 7.6%; and 17.9% and 10.1%, respectively. The lipid fraction consisted mainly of monounsaturated fatty acid (MUFA) in both Gemfish roe (41.5%) and Hoki roe (40.2%), and docosahexaenoic (DHA) was the dominant polyunsaturated fatty acid (PUFA) in Gemfish roe (21.4%) and Hoki roe (18.6%). Phosphatidylcholine was the main phospholipid in Gemfish roe (34.6%) and Hoki roe (28.7%). Alcalase achieved the most extensive hydrolysis, and its hydrolysate displayed the highest 2,2-dipheny1-1-picrylhydrazyl (DPPH)˙ and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging activities and ferric reducing antioxidant power (FRAP). The combination of defatting and freeze-drying treatments reduced DPPH˙ scavenging activity (by 38%), ABTS˙ scavenging activity (by 40%) and ferric (Fe3+) reducing power by18% (p < 0.05). These findings indicate that pre-processing treatments of delipidation and freeze-drying could negatively impact the effectiveness of enzymatic hydrolysis in extracting valuable compounds from low grade roe.

Maximizing Bioactive Compound Extraction from Mandarin (Citrus reticulata) Peels through Green Pretreatment Techniques

This study explored the use of mandarin peels as an important source of health-promoting compounds by utilizing green methods (i.e., pulsed electric field and ultrasound-assisted extraction), along with conventional stirring. The impact of several extraction parameters, such as extraction duration, temperature, and solvent composition, on the recovery of bioactive compounds was evaluated through a response surface methodology. To identify the most effective conditions for all assays, a partial least-squares analysis was implemented. It was revealed that a combination of the above techniques was optimal at 80 °C for 30 min, with 75% v/v of ethanol in water as the extraction solvent. The concentration of bioactive compounds in the optimum extract had a total polyphenol content of 18.69 mg of gallic acid equivalents (GAE) per gram of dry weight (dw), and an ascorbic acid concentration of 18.25 mg/g dw. However, correlation analyses revealed a rather negative relationship between these bioactive compounds. The chromatographic analysis of optimum extracts supported this result by quantifying 20.53 mg/g dw of total individual polyphenols, with hesperidin being the dominant compound (13.98 mg/g dw). The antioxidant assays, including ferric-reducing antioxidant power and DPPH• inhibition activity, were measured at 123.21 and 65.12 μmol of ascorbic acid equivalents (AAE) per gram of dw, respectively. This research enhances the valorization of mandarin peels as a renewable source of bioactive compounds, providing the opportunity to generate high-added-value products from food waste in the food and pharmaceutical sectors.

Effects of Fermentation with Kombucha Symbiotic Culture of Bacteria and Yeasts on Antioxidant Activities, Bioactive Compounds and Sensory Indicators of Rhodiola rosea and Salvia miltiorrhiza Beverages.

Kombucha is a well-known fermented beverage traditionally made from black tea infusion. Recent studies have focused on finding alternative materials to create novel kombucha beverages with various health benefits. In this study, we prepared and evaluated two novel kombucha beverages using Rhodiola rosea and Salvia miltiorrhiza as materials. The effects of fermentation with the residue of these plants on the kombucha were also investigated. The antioxidant activities, total phenolic contents, and concentrations of the bioactive compounds of the kombucha beverages were determined by the Trolox equivalent antioxidant capacity test, ferric-reducing antioxidant power test, Folin-Ciocalteu method, and high-performance liquid chromatography, respectively. The results revealed that the kombucha beverages made with Rhodiola rosea and Salvia miltiorrhiza had strong antioxidant capacities and abundant phenolic contents. Additionally, the kombucha fermented with Rhodiola rosea residue had higher FRAP, TEAC and TPC values than that fermented without residue. On the other hand, the Salvia miltiorrhiza kombucha fermented with residue had similar FRAP and TEAC values but lower TPC values compared to that fermented without residue. The correlation analysis showed that gallic acid, salidroside, and tyrosol were responsible for the antioxidant abilities and total phenolic contents of the Rhodiola rosea kombucha, and salvianolic acid A and salvianolic acid B contributed to the antioxidant abilities of the Salvia miltiorrhiza kombucha. Furthermore, the kombucha fermented with Rhodiola rosea residue had the highest sensory scores among the kombucha beverages studied. These findings suggest that Rhodiola rosea and Salvia miltiorrhiza are suitable for making novel kombucha beverages with strong antioxidant abilities and abundant phenolic contents, which can be used in preventing and managing oxidative stress-related diseases.

Chemical composition, antioxidant activity, enzyme inhibitory effects, and network pharmacology analysis of essential oil from Bulbophyllum kwangtungense Schltr.

The present study investigates the chemical composition of the essential oil (EO) from Bulbophyllum kwangtungense Schltr., evaluates its antioxidant, enzyme inhibitory activities, and analyzes its therapeutic mechanisms against oxidative damage through network pharmacology. The main components identified were n-hexadecanoic acid (9.95 %), linalool (9.17 %), 1-hexanol (5.16 %), pentadecanoic acid (4.66 %), (Z)-3-hexen-1-ol (3.39 %), phytol (2.67 %), linoleic acid (2.49 %), 1-hexadecanol (2.39 %), α-curcumene (2.28 %). The 2,2′-azinobis-(3-ethylbenzthiazoline-6-sulphonate) (ABTS), 1,1-diphenyl-2-picryl-hydrazyl radical (DPPH) free radical scavenging capacity was characterized by IC50 values of 0.43 ± 0.08 mg/mL and 3.87 ± 1.26 mg/mL. The ferric reducing antioxidant power (FRAP) antioxidant value (Trolox equivalent antioxidant concentration) was 116.49 ± 0.26 μM/g. The EO exhibited anti-β-lactamase activity with an IC50 of 229.4 ± 18.7 μg/mL. The anti-acetylcholinesterase activity was 18.10 ± 2.71% at the 500 μg/mL concentration. The network pharmacology analysis was conducted to reveal potential targets and pathways of oxidative damage involved in the therapeutic effects of our EO.

Exposure to different cobalt chloride levels produces oxidative stress and lipidomic changes and affects the liver structure of Cyprinus carpio juveniles.

The present investigation was undertaken to evaluate the toxic effects of CoCl2-induced hepatotoxicity and fatty acid changes in juvenile Cyprinus carpio. Fish were divided into six experimental groups in duplicate. The first group served as controls. The second group received the lowest exposure dose at 2.5µg/L. In the third group, fish were exposed to 25µg/L of CoCl2. The fourth group was exposed to 50µg/L of CoCl2. The last two groups were exposed to the highest doses, 100 and 500µg/L of CoCl2. Total antioxidant activities were estimated using a colorimetric method. Liver fatty acid compositions were analyzed by high-performance gas chromatography (GC). Hepatopathy was identified through microscopic analysis. Exposure of C. carpio to CoCl2 resulted in hepatotoxicity, indicated by increased levels of malondialdehyde (MDA), hydrogen peroxide (H2O2), protein carbonyls (PCO), and alterations in the ferric reducing antioxidant power system (FRAP). Superoxide dismutase (SOD), glutathione-S-transferase (GST), glutathione peroxidase (GPx), reduced glutathione (GSH), metallothioneins (MTs), and low thiol levels (L-SH) significantly increased, particularly under exposure to the highest CoCl2 doses (100 and 500µg/L). Acetylcholinesterase activity decreased significantly in C. carpio exposed to graded CoCl2 doses. Additionally, there was a decrease in polyunsaturated fatty acids (PUFA), primarily n-3 PUFA, docosahexaenoic acid (DHA), and eicosapentaenoic acid (EPA), while an increase in monounsaturated (MUFA) and saturated fatty acids (SFA), including palmitic (C16:0), stearic (C18:0), palmitoleic (C16:1), and oleic (C18:1) acids, was observed. Histopathological examination of the liver confirmed hepatopathy revealing characteristic tissue changes such as leucocyte infiltration, hepatic cell membrane degradation, vacuolization, and lipid inclusions. The study provided ethnophysiology insights into the responses of C. carpio to CoCl2-induced oxidative stress and lipidomic alteration, underscoring its potential as a bioindicator for assessing environmental impacts and metal contamination.