Levels Of Flavonoids Research Articles

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.

The effect of maceration duration on the total flavonoids content of kaempferia parviflora wall. ex baker ethanol extract

Background: Kaempferia parviflora (Black ginger) has phytochemical compounds such as flavonoids, terpenoids, essential oils, and phenols that have the potential to treat various diseases. To maximize the total extracted flavonoids needs to optimize the extraction duration.Objective: Knowing the optimum maceration duration on the total flavonoid content using the UV-VIS Spectrophotometric method on black ginger ethanol extract.Method: Black ginger is extracted using the maceration method with ethanol (70%) solvent in maceration duration of 12, 24, 36,48, and 60 hours. The extract will be tested qualitatively and quantitative to determine the total levels of flavonoids using the UV-Vis Spectrophotometric method.Result: Qualitative test of black ginger ethanol extract gave positive results for flavonoids, phenolics, alkaloids, steroids, and tannins. The total level of flavonoids in black ginger ethanol extract was 7,8988  0,1223 mgEQ/g (12 hours); 8,5705  0,1529 mgEQ/g (24 hours); 9,8102  0,0416 mgEQ/g (36 hours); 10,6161  0,0768 mgEQ/g (48 hours); 7,2594  0,1244 mgEQ/g (60 hours). The statistical analysis indicates a significant difference (p < 0,05) in the total flavonoid content at each maceration time. Conclusion: The duration of maceration time significantly affects the total flavonoid content produced with the optimum maceration time results at 48 hours

Altitudinal variation of dragon fruit metabolite profiles as revealed by UPLC-MS/MS-based widely targeted metabolomics analysis

BackgroundGeographical factors affect the nutritional, therapeutic and commercial values of fruits. Dragon fruit (Hylocereus spp) is a popular fruit in Asia and a potential functional food with diverse pharmacological attributes. Although it is produced in various localities, the information related to the altitudinal variation of dragon fruit nutrients and active compounds is scarce. Hence, this study aimed to investigate the variations in metabolite profiles of H. polyrhizus (variety Jindu1) fruit pulps from three different altitudes of China, including Wangmo (WM, 650 m), Luodian (LD, 420 m), and Zhenning (ZN, 356 m). Jindu1 is the main cultivated pitaya variety in Guizhou province, China.ResultsThe LC-MS (liquid chromatography-mass spectroscopy)-based widely targeted metabolic profiling identified 645 metabolites, of which flavonoids (22.64%), lipids (13.80%), phenolic acids (12.40%), amino acids and derivatives (10.39%), alkaloids (8.84%), and organic acids (8.37%) were dominant. Multivariate analyses unveiled that the metabolite profiles of the fruit differed regarding the altitude. Fruits from WM (highest altitude) were prime in quality, with higher levels of flavonoids, alkaloids, nucleotides and derivatives, amino acids and derivatives, and vitamins. Fruits from LD and ZN had the highest relative content of phenolic acids and terpenoids, respectively. We identified 69 significantly differentially accumulated metabolites across the pulps of the fruits from the three locations. KEGG analysis revealed that flavone and flavonol biosynthesis and isoflavonoid biosynthesis were the most differentially regulated. It was noteworthy that most active flavonoid compounds exhibited an increasing accumulation pattern along with the increase in altitude. Vitexin and isovitexin were the major differentially accumulated flavonoids. Furthermore, we identified two potential metabolic biomarkers (vitexin and kaempferol 3-O-[2-O-β-D-galactose-6-O-a-L-rhamnose]-β-D-glucoside) to discriminate between dragon fruits from different geographical origins.ConclusionOur findings provide insights into metabolic changes in dragon fruits grown at different altitudes. Furthermore, they show that growing pitaya at high altitudes can produce fruit with higher levels of bioactive compounds, particularly flavonoids.

Chemometric analysis illuminates the relationship among browning, polyphenol degradation, Maillard reaction and flavor variation of 5 jujube fruits during air-impingement jet drying

This study was designed to reveal the relationship among browning, polyphenol degradation, Maillard reaction (MR) and flavor variation in jujube fruit (JF) during air-impingement jet drying (AIJD). Five kinds of JFs were dried by AIJD at 60 °C and vacuum freeze drying. Colorimeter and chemometric analysis found that AIJD induced color changes of JF pulp and peel. AIJD also reduced the total polyphenols content and total flavonoids levels in JF. The Fe3+ reducing capacity and 2,2′-Azinobis-(3-ethylbenzothiazoline-6-sulphonate) cationic radical scavenging capacity of JF were reduced by 31.6% and 8.2%, respectively. Seven polyphenols were identified in JF, and epicatechin was found related to change of JF pulp color by sparse partial least square (sPLS). sPLS revealed that 3-deoxy glucosone, N-ε-carboxymethyl-l-lysine and 5-hydroxymethylfurfural associated with JF color. sPLS found that MR generated 3-methyl-butanoic acid and cyclobutanone during AIJD of JF. Chemometrics is an effective tool to disclose mechanism of color changes in food.

Comprehensive Analysis of Antioxidant and Phenolic Profiles of Thai Medicinal Plants for Functional Food and Pharmaceutical Development.

Medicinal plants, are resources of traditional medicines, have played a significant role in human culture throughout history. The connect of traditional knowledge with contemporary scientific findings, display the potential of these plants for nutritional and pharmaceutical applications. This study aimed to investigates the antioxidant activity and phenolic compositions of seven medicinal plants (Kaempferia parviflora, Hibiscus sabdariffa, Phyllanthus emblica, Terminalia chebula, Terminalia bellirica, Gynostemma pentaphyllum, and Stevia rebaudiana) from Kalasin Province, Thailand. 1,1-diphenyl-2-picrylhydrazyl (DPPH) and ferric-reducing antioxidant power (FRAP) assays were used to evaluate the the antioxidant activities. The qualitative method was used for the phytochemical screening. Additionally, reverse-phase high-performance liquid chromatography (RP-HPLC) analysis reveals their phenolic compositions. Results revealed that phenols, flavonoids, and terpenoids were found in all medicinal plants studied, with flavonoids and phenols most predominant. Notably, P. emblica and T. bellirica show significant antioxidant properties and high levels of phenolics and flavonoids. P. emblica had the highest phenolic acid concentrations, with ρ-coumaric (79.43µg/g), chlorogenic (45.22µg/g), and ferulic acid (29.58µg/g) being dominant. The research emphasizes the value of these plants in developing functional foods and pharmaceuticals, underlining the importance of conserving biodiversity and traditional knowledge for future health product innovation.

Physico-Chemical Properties and Antioxidant Stability of Liquid and Powdered Red Ginger Aquaresin: Modification of Plating Method with Silicon Dioxide and γ-Cyclodextrin

Red ginger extract (RGE) boasts high antioxidant activity due to its bioactive compounds but suffers from poor water solubility and dispersibility. This study aimed to improve these properties by converting RGE into liquid and powdered aquaresins. Diacetyl tartaric acid ester of mono- and diglycerides (DATEM) were used as emulsifiers due to their balanced hydrophile-lipophile balance (HLB). Aquaresins were prepared using plating methods due to their practicability and vacuum methods for the powdered form. The optimal RGE:DATEM ratio and characteristics of the aquaresins were investigated. A 45% RGE and 5% DATEM formulation yielded the highest levels of phenolic compounds, flavonoids, and 6-gingerol, while maintaining potent antioxidant activity over 60 days. The plating method significantly enhanced bioactive compound concentration compared to the vacuum method. Adding silicon dioxide and γ-cyclodextrin improved physical properties and antioxidant stability. The 45:5 RGE:DATEM ratio offered superior chemical properties and antioxidant activity in liquid aquaresin, while the plating method contributed to better chemical characteristics and antioxidant activity in powdered form. This study paves the way for incorporating RGE into various food and pharmaceutical applications.

Haplotype-resolved chromosomal-level genome assembly reveals regulatory variations in mulberry fruit anthocyanin content.

Understanding the intricate regulatory mechanisms underlying the anthocyanin content (AC) in fruits and vegetables is crucial for advanced biotechnological customization. In this study, we generated high-quality haplotype-resolved genome assemblies for two mulberry cultivars: the high-AC 'Zhongsang5801' (ZS5801) and the low-AC 'Zhenzhubai' (ZZB). Additionally, we conducted a comprehensive analysis of genes associated with AC production. Through genome-wide association studies (GWAS) on 112 mulberry fruits, we identified MaVHAG3, which encodes a vacuolar-type H+-ATPase G3 subunit, as a key gene linked to purple pigmentation. To gain deeper insights into the genetic and molecular processes underlying high AC, we compared the genomes of ZS5801 and ZZB, along with fruit transcriptome data across five developmental stages, and quantified the accumulation of metabolic substances. Compared to ZZB, ZS5801 exhibited significantly more differentially expressed genes (DEGs) related to anthocyanin metabolism and higher levels of anthocyanins and flavonoids. Comparative analyses revealed expansions and contractions in the flavonol synthase (FLS) and dihydroflavonol 4-reductase (DFR) genes, resulting in altered carbon flow. Co-expression analysis demonstrated that ZS5801 displayed more significant alterations in genes involved in late-stage AC regulation compared to ZZB, particularly during the phase stage. In summary, our findings provide valuable insights into the regulation of mulberry fruit AC, offering genetic resources to enhance cultivars with higher AC traits.

Exogenous Melatonin Enhances Dihydrochalcone Accumulation in Lithocarpus litseifolius Leaves via Regulating Hormonal Crosstalk and Transcriptional Profiling.

Dihydrochalcones (DHCs) constitute a specific class of flavonoids widely known for their various health-related advantages. Melatonin (MLT) has received attention worldwide as a master regulator in plants, but its roles in DHC accumulation remain unclear. Herein, the elicitation impacts of MLT on DHC biosynthesis were examined in Lithocarpus litseifolius, a valuable medicinal plant famous for its sweet flavor and anti-diabetes effect. Compared to the control, the foliar application of MLT significantly increased total flavonoid and DHC (phlorizin, trilobatin, and phloretin) levels in L. litseifolius leaves, especially when 100 μM MLT was utilized for 14 days. Moreover, antioxidant enzyme activities were boosted after MLT treatments, resulting in a decrease in the levels of intracellular reactive oxygen species. Remarkably, MLT triggered the biosynthesis of numerous phytohormones linked to secondary metabolism (salicylic acid, methyl jasmonic acid (MeJA), and ethylene), while reducing free JA contents in L. litseifolius. Additionally, the flavonoid biosynthetic enzyme activities were enhanced by the MLT in leaves. Multiple differentially expressed genes (DEGs) in RNA-seq might play a crucial role in MLT-elicited pathways, particularly those associated with the antioxidant system (SOD, CAT, and POD), transcription factor regulation (MYBs and bHLHs), and DHC metabolism (4CL, C4H, UGT71K1, and UGT88A1). As a result, MLT enhanced DHC accumulation in L. litseifolius leaves, primarily by modulating the antioxidant activity and co-regulating the physiological, hormonal, and transcriptional pathways of DHC metabolism.

Analysis of Total Flavonoid and Total Phenolic Content of Red Algae (Eucheuma denticulatum (Burman) Collins et Harvey) Extract and Tempeh Extract

The red seaweed Euchema denticulatum (commonly referred to by the trade name Spinosum) is primarily farmed for extraction of carrageenan for application in foods. Tempe is a fermented soybean dish that is well-known for having a lot of protein. In the world, there are various ways to make tempeh, including soaking it in vinegar before fermentation. This study aims to determine the levels of total flavonoids and total phenolics in red algae and tempeh samples. Total phenolic content test was carried out using the Folin-Ciocalteu method using UV-Vis spectrophotometry at a wavelength of 760.5 nm. Total Flavonoid content test for total phenolic content was carried out quantitatively using a uv-vis spectrophotometer at a wavelength of 370 nm. The results showed that the average total flavonoid content in red algae was 55.25 mg/kg, and the total phenolic content in red algae was 420.56 mg/kg. whereas in tempeh the average total flavonoid content in red algae was 223.20 mg/kg, and total phenolic in tempe was 736.40 mg/kg.

LC-MS/MS-QTOF Screening and Identification of Phenolic compounds from Ethyl Acetate Fraction of Madhuca longifolia Leaves

Natural products, particularly those derived from plants and microbes, offer an endless supply of unique compounds that can be converted into new pharmaceuticals. Due to their potential health benefits, bioactive components from herbs, particularly phenolics, have recently attracted a lot of interest. One of the multi-use forest tree species, Madhuca longifoliaJ. Koenig. (mahua), is found throughout much of South Asia and offers locals a source of food, fuel, fodder, and other non-timber forest products (NTFPs) in addition to timber. Almost all of this tree's components exhibit its therapeutic qualities.Mahua's phytochemical analysis reveals that it contains high levels of vitamins, alkaloids, sugar, glycosides, proteins, steroids, tannins, flavonoids, saponins, terpenoids, and phenolic compounds. These compounds are responsible for a variety of pharmacological properties, including anti-inflammatory, antioxidant, analgesic, antihyperglycemic, spasmolytic, hepatoprotective, anticonvulsant, anticancer, results of the High-Resolution Liquid Chromatography Mass Spectroscopy (HR-LCMS) analysis showed that plant extracts included a number of pharmaceutically significant chemicals. By comparing the weights and fragmentation patterns of the twenty-four (24) phenolic compounds in this work with those of published libraries, the LC-MS/MS method was used to screen and confirm them. The findings of this research support the usage of this plant as a source of bioactives and the beneficial effects of these compounds on human health.

Applying huaimi (flos sophorae immaturus) as a brewing adjunct and its impact on sensory properties of beer

Huaimi is a precious Chinese herbal medicine mainly containing rutin. In this study, Cyan Huaimi (CH) and Golden Huaimi (GH) were introduced at various stages of beer production. A total of 8 beer groups and 1 control group were set up to compare their physicochemical, bioactivity, volatile compounds and sensory characteristics. The results indicated that compared with the control group, adding Huaimi significantly reduced the pH and real extract of beer, and improved the other Physicochemical parameters. Furthermore, the addition of Huaimi brought higher levels of total polyphenols, flavonoids, and phenols compounds in 8 beer groups, particularly rutin content, reaching as high as 212.69 mg/L. Moreover, through the evaluation of DPPH, ABTS, and reducing power methods revealed that adding Huaimi at the boiling stage benefited most in improving antioxidant capacity. However, the results of sensory evaluation demonstrated that panelists preferred the beer with Huaimi added at the saccharification stage because of its smoother foam. Volatiles analysis revealed that adding Huaimi introduced twelve new volatiles to the beer, enhancing its flavor and taste complexity.

Nutritional and antioxidant potential of Pleurotus djamor (Rumph. ex Fr.) Boedijn produced on agronomic wastes banana leaves and sugarcane bagasse substrates.

Global food production faces challenges concerning access to nutritious and sustainably produced food. Pleurotus djamor, however, is an edible mushroom that can be cultivated on agricultural waste. Considering that nutritional and functional potential of mushrooms can change based on cultivation conditions, we examined the influence of substrates with different compositions of banana leaf and sugarcane bagasse on the nutritional, mycochemical, and antioxidant properties of P. djamor. The mushrooms were grown for 120 days and dried in a circulating air oven at 45°C for three days. We conducted bromatological analyses and mycochemical characterization (1H-NMR, total phenolics, and flavonoids) of the mushrooms and assayed the antioxidant activity of extracts from the dried mushrooms using an ethanol/water solution (70:30 v/v). In general, the substrates produced mushrooms with high protein (18.77 ± 0.24% to 17.80 ± 0.34%) and dietary fiber content (18.02 ± 0.05% to 19.32 ± 0.39%), and with low lipid (0.28 + 0.08% to 0.4 + 0.6%), and caloric content (maximum value: 258.42 + 8.49), with no significant differences between the groups (p ≥ 0.05). The mushrooms also exhibited high levels of total phenolics and flavonoids. The mushrooms cultivated on sugarcane bagasse substrates presented the highest values (p < 0.05). Analysis of the 1H-NMR spectra indicates an abundant presence of heteropolysaccharides, β-glucans, α-glucans, and oligosaccharides, and all the mushroom extracts exhibited high antioxidant activity. In conclusion, our study demonstrates that agricultural residues permit sustainable production of edible mushrooms while maintaining nutritional and functional properties.

Ekstraksi Bunga Kecombrang dan Rosela dengan Metode MAE serta Aplikasinya pada Produk Permen Jelly

Research in recent years has shown the antioxidant activities of kecombrang and roselle flowers, as well as the antibacterial properties of kecombrang, so these materials have potentials to be developed as a functional food product. With an easy manufacturing process and basic ingredients that are easy to obtain, jelly candy is one of the preparations that can be applied to kecombrang and roselle flower extracts. This research aims 1) to determine the effect of variations in microwave-assisted extraction time and power on the physicochemical characteristics of the resulting extract and 2) to determine the effect of variations in the ratio of kecombrang and roselle flower extracts as ingredients for jelly candy products on the physical, chemicall, and sensory characteristics of the product. Research on the extraction of kecombrang and roselle flower powder used a randomized block design (RBD). Treatment consisted of two factors: 1) extraction power (150, 200, and 250 watts); 2) extraction time (3, 5, and 7 minutes). The data obtained were analyzed using the SPSS program. The analysis results showed that the best extraction of kecombrang and roselle flowers were at 250 watts of power and 5 minutes of extraction time. The best extraction results are then processed into jelly candy with the best sensory results in the 15%:25% sample. This jelly candy product contains reduced sugar levels of 12.41%, vitamin C levels of 23.58 mg/100g, total phenol levels of 47.58 mg/100g, total flavonoid levels of 18.80 mg/100g, and antioxidant activity amounting to 28.24 mg/100g. Keywords: extraction, jelly candy, kecombrang, MAE, rosella

The approximate mineral and phytochemical content of the leaves, stem bark, and roots of Pterocarpus erinaceus in India

Proximate analysis of dried Pterocarpus erinaceus leaves (DPE), stem bark (DSB) and root (DSR) contained moisture (9.11%, 7.61%, 7.02%), crude protein (7.60%, 5.11%, 4.33%), crude fibre (12.2%, 25.6%, 18.5%), ether extracts (0.58%, 0.42%, 0.30%), ash (12.6%, 10.5%, 10.2%) and carbohydrates (45.4%, 38.0%, 37.2%) respectively. Mineral composition of DPE revealed the presence of calcium (108.6 mg/100 g), phosphorus (60.38 mg/100 g), potassium (39.7 mg/100 g), magnesium (12.51 mg/100 g), zinc (10.44 mg/100 g), manganese (8.55 mg/100 g), cobalt (1.16 mg/100 g), copper (4.58 mg/100 g), sodium (25.2 mg/100 g) and iron (16.13 mg/100 g) while those of DSB and DSR contained calcium (90.60, 91.55 mg/100 g), phosphorus (40.11, 43.80 mg/100 g), potassium (30.2, 30.0 mg/100 g), magnesium (9.93, 8.90 mg/100 g), zinc (7.55, 7.00 mg/100 g), manganese (5.20, 4.88 mg/100 g), cobalt (1.11, 1.00 mg/100 g), copper (2.40, 2.21 mg/100 g), iron (19.6, 18.4 mg/100 g) and iron (11.0, 10.67 mg/100 g). The phytochemical analysis of DPE, DSB, and DSR revealed that it contains high levels of flavonoids (11.20, 7.51, 7.20 mg/g), tannins (8.81, 4.91, 4.10 mg/g), steroids (1.61, 1.14, 1.02 mg/g), glycosides (4.42, 1.20, 6.19 mg/g), phenols (41.5, 30.4, 31.2 mg/g), saponins (28.6, 15.1, 14.0 mg/g), alkaloids (19.6, 15.8, 25.3 mg/g), flavonoids (11.20, 7.51, 7.20 mg/g), tannins (8.81, 4.91, 4.10 mg/g), and terpenoids (1.40, 0.65, 0.55 mg/g), respectively. According to the findings, DPE, DSB, and DSR are rich in minerals and phytochemicals, and they can be utilized as a natural substitute for antibiotics in animal production.

Characterization of kombucha prepared from black tea and coffee leaves: A comparative analysis of physiochemical properties, bioactive components, and bioactivities.

The utilization of coffee leaves in kombucha production has intrigued researchers; however, the lack of understanding regarding the characteristics of coffee leaf kombucha (CK) and its differentiation from black tea kombucha (BK) has impeded its application in the beverage industry. Therefore, this study aimed to characterize and compare the physiochemical properties, phytochemical compositions, antioxidant activity, and α-glucosidase inhibitory ability of kombucha prepared from the leaves of Coffea arabica (CK) and black tea (Camellia sinensis, BK) and their extracts (CT and BT). After fermentation, pH and the contents of total sugars, reducing sugars, and free amino acids of BK and CK were decreased, whereas the levels of total acids and organic acids, such as gluconic, lactic, and acetic acid were increased. Notably, the concentration of vitamin C in CK was 48.9% higher than that in BK. HPLC analysis exhibited that 5-caffeoylquinic acid in CT was significantly decreased by 48.0% in CK, whereas the levels of 3-caffeoylquinic acid and 4-caffeoylquinic acid were significantly increased after fermentation. The content of caffeine was significantly (p<0.05) reduced by 9.5% and 22.0% in BK and CK, respectively, whereas thetheobromine level was significantly increased in CK. Notably, CK has superior total phenolic and flavonoid contents and antioxidant activity than BK, whereas BK possesses higher α-glucosidase inhibitory capacity. Electronic nose analysis demonstrated that sulfur-containing organics were the main volatiles in both kombuchas, and fermentation significantly increased their levels. Our study indicates that coffee leaves are a promising resource for preparing kombucha. PRACTICAL APPLICATION: This article investigates the differences in physicochemical properties, bioactive constituents, antioxidant activity, and α-glucosidase inhibitory activity of kombucha preparation from black tea and coffee leaves. We have found that after fermentation BK had brighter soup color and higher α-glucosidase inhibitory capacity, whereas CK had higher levels of total phenols, flavonoids, vitamin C, and antioxidants and lower contents of sugars. This study provides valuable information for the preparation of CK with high-quality attributes and antioxidant activity.

Relationship between Phenolic Compounds and Antioxidant Activity of Some Moroccan Date Palm Fruit Varieties (Phoenix dactylifera L.): A Two-Year Study.

In Morocco, the abundance of low-value varieties in the oases may provide an opportunity to capitalize on this richness to create new nutraceutical food products. In this context, the phenolic profile and antioxidant capacity of four Moroccan date varieties were analyzed. Our results indicate that the levels of total polyphenols, total flavonoids and total condensed tannins vary, respectively, from 91.86 to 364.35 mg GAE/100 g of dry weight (DW), 46.59 to 111.80 mg QE/100 g DW and 16.10 to 42.03 mg CE/100 g DW during the 2021 harvest season. Furthermore, during the 2022 harvest season, these contents vary, respectively, from 119.13 to 410.39 mg GAE/100 g DW, 59.30 to 110.85 mg QE/100 g DW and 21.93 to 53.95 mg CE/100 g DW. The results of the HPLC-UV-VIS analysis revealed that, in all four varieties, gallic acid was and remained one of the major compounds in the date extracts. In addition, a high antioxidant activity of date extracts was particularly observed in the three tests, namely ferric reducing power (FRAP), ferrous ion chelating capacity (FIC) and the phosphomolybdate test. This richness in phenolic compounds makes low-value dates a source of active ingredient that can replace the synthetic antioxidants used in the food and pharmaceutical industries.

Comparative Bioactive Compounds and Mineral Properties of South African and Lesotho Artemisia afra (Jacq.) Genotypes.

Artemisia afra is a plant that grows in the northern, central, and coastal regions of South Africa, as well as in neighboring countries such as Eswatini and Lesotho. These phytochemicals can be used as active compounds in plant-based medicine. Therefore, it is important to determine how plant minerals and phytochemicals, particularly bioactive compounds, are affected by the geolocation in which they grow. This study aimed to evaluate the mineral and phytochemical properties of A. afra genotypes in the southern regions of Africa. Leaf samples of A. afra genotypes were collected from Lesotho, in Mohale's Hoek and Roma. In South Africa, leaf samples were collected in Wepener and Hobhouse, and 80 plants were randomly selected for phytochemical and mineral analyses. This study reveals that phosphorus, calcium, potassium, iron, and zinc loaded positively to the first principal component, while copper loaded positively to the second principal component with variabilities of 29.95% and 21.12%, respectively. Furthermore, both the Mohale's Hoek and Hobhouse genotypes exhibited relatively high levels of ascorbic acid, phenolic compounds, flavonoids, and tannins. It is worth noting that genotypes from Roma and Wepener showed higher levels of foliar magnesium. Thus, the Mohale's Hoek and Hobhouse genotypes could be recommended for their better phytochemical contents.

Reduction of flavonoid content in honeysuckle via Erysiphe lonicerae-mediated inhibition of three essential genes in flavonoid biosynthesis pathways.

Honeysuckle, valued for its wide-ranging uses in medicine, cuisine, and aesthetics, faces a significant challenge in cultivation due to powdery mildew, primarily caused by the Erysiphe lonicerae pathogen. The interaction between honeysuckle and E. lonicerae, especially concerning disease progression, remains insufficiently understood. Our study, conducted in three different locations, found that honeysuckle naturally infected with E. lonicerae showed notable decreases in total flavonoid content, with reductions of 34.7%, 53.5%, and 53.8% observed in each respective site. Controlled experiments supported these findings, indicating that artificial inoculation with E. lonicerae led to a 20.9% reduction in flavonoid levels over 21 days, worsening to a 54.8% decrease by day 42. Additionally, there was a significant drop in the plant's total antioxidant capacity, reaching an 81.7% reduction 56 days after inoculation. Metabolomic analysis also revealed substantial reductions in essential medicinal components such as chlorogenic acid, luteolin, quercetin, isoquercetin, and rutin. Investigating gene expression revealed a marked decrease in the relative expression of the LjPAL1 gene, starting as early as day 7 post-inoculation and falling to a minimal level (fold change = 0.29) by day 35. This trend was mirrored by a consistent reduction in phenylalanine ammonia-lyase activity in honeysuckle through the entire process, which decreased by 72.3% by day 56. Further analysis showed significant and sustained repression of downstream genes LjFNHO1 and LjFNGT1, closely linked to LjPAL1. We identified the mechanism by which E. lonicerae inhibits this pathway and suggest that E. lonicerae may strategically weaken the honeysuckle's disease resistance by targeting key biosynthetic pathways, thereby facilitating further pathogen invasion. Based on our findings, we recommend two primary strategies: first, monitoring medicinal constituent levels in honeysuckle from E. lonicerae-affected areas to ensure its therapeutic effectiveness; and second, emphasizing early prevention and control measures against honeysuckle powdery mildew due to the persistent decline in crucial active compounds.

Effect of roasting on the total polyphenol content and antioxidant activity of sesame (Sesamum indicum L.) seeds grown in Ethiopia

Consumers prioritize safe and high-quality foods, underscoring the importance of ensuring the quality of agricultural products to meet their expectations. Sesame (Sesamum indicum L.) is the most widely grown food crops, cultivated in different cultivars and types throughout the world. It is the second most valuable crop next to coffee in Ethiopia's foreign exchange earnings. The present study aimed to determine the total phenolic content and antioxidant activity of raw and roasted sesame seeds from seven major sesame-producing areas in Ethiopia. The total phenolic and flavonoid contents of raw seeds ranged from 67 to 154 mg GAE/100 g DW and 19–43 mg CE/100 g DW, with DPPH scavenging activity between 0.55 and 0.85 mg AAE/g. Conversely, roasted seeds had average phenolic and flavonoid levels, as well as antioxidant activity, averaging 56–97 mg GAE/100 g DW, 14–21 mg CE/100 g DW, and 0.63–1.04 AAE/g, respectively. Significant differences (p < 0.05) were observed between the raw and roasted seeds in these parameters. The roasting process led to a decline in polyphenol and flavonoid contents, likely due to heat-induced degradation and/or alteration of these compounds. However, the roasted seeds exhibited enhanced antioxidant properties, probably ascribed to the formation of new substances having antioxidant activities. The study suggests further investigation into optimal roasting conditions to minimize polyphenol loss.

Physicochemical composition, centesimal, and phytochemical profile of umbu seed flour (Spondias tuberosa Arruda)

This study aimed to investigate the nutritional potential of umbu (Spondias tuberosa Arruda) seed flours. This was an experimental study. The seeds of the umbu fruit were subjected to an oven-drying process in order to obtain the flour. Subsequently, the analysis of the centesimal composition, physicochemical, mineral, and fatty acid profile, microbiological investigation, and the screening of bioactive phytochemicals of the umbu seed flours in hydroethanolic extracts were carried out. A completely randomized design (CID) was used, with three replications, and the results were expressed as means followed by standard deviation. Analysis of variance (ANOVA) was carried out, and the Tukey’s test was applied at a 5% probability level. It was possible to obtain flour from umbu seeds. It was observed that they contained significant amounts of insoluble dietary fiber (80.9 ± 0.55a g.100-1), protein (6.95 ± 0.10a g.100-1), and lipids (5.54 ± 1.13a g.100-1). The minerals present included zinc (1.87 ± 0.05b mg.100 g-1), manganese (14.36 ± 0.34c mg.100 g-1), and calcium (104.79 ± 0.92c mg.100 g-1). The flours had high levels of oleic monounsaturated fatty acids (33.10 ± 0.13a g.100-1), linoleic polyunsaturated fatty acids (38.06 ± 0.06b g.100-1), and palmitic saturated fatty acids (19.1 ± 0.04b g.100-1), in addition to considerable levels of phenolic compounds (276.21 ± 14.01a mg.g-1 GAE) and flavonoids (891.09 ± 9.01ª mg.g-1 rutin), with satisfactory sanitary conditions for Escherichia coli, Salmonella, Bacillus cereus molds, and yeasts. This study suggests that umbu seed meals can be considered relevant sources of dietary fiber, minerals, and natural antioxidants.