Folin-Ciocalteu Reducing Capacity Research Articles

Chemical Constituents and Antioxidant Potential of Red Guava (Psidium cattleianum Sabine) from Southern Brazil in Different Edible Ripening Stages.

Ripening and growing location are important factors that can impact fruit quality characteristics. In this study, the influence of these factors on physicochemical characteristics, carbohydrates, aliphatic organic acids, phenolic compounds, and antioxidant capacity of red guava (Psidium cattleianum Sabine) was evaluated. Fruit ripening increased fructose and glucose (up to 22.83 and 16.42g 100g- 1 dry matter (DM), respectively), and decreased citric acid, the major organic acid (up to 135.35 mg g- 1 DM). Ripening and growing location also influenced the concentration of phenolic compounds and antioxidant capacity of red guava, in which a dependency between both factors was observed in most cases. Apigenin, galangin, isoquercitrin, among other phenolic compounds were quantified for the first time in red guava, in which isoquercitrin was the major (up to 13409.81mg kg- 1 DM). The antioxidant potential of red guava was also confirmed by ferric reducing antioxidant power assay (up to 82.63 µmol Fe+ 2 g- 1 DM), Folin-Ciocalteu reducing capacity assay (up to 17.79mg gallic acid equivalent g- 1 DM), and DPPH free radical scavenging assay (up to 25.36mg ascorbic acid equivalent g- 1 DM). These results especially demonstrated the bioactive potential of red guava and provided knowledge regarding the influence of ripening and growing location on chemical and bioactive components encouraging its industrial exploitation.

Comparison of Antioxidant Capacity and Network Pharmacology of Phloretin and Phlorizin against Neuroinflammation in Traumatic Brain Injury.

Neuroinflammation is a hallmark of traumatic brain injury (TBI)'s acute and chronic phases. Despite the medical and scientific advances in recent years, there is still no effective treatment that mitigates the oxidative and inflammatory damage that affects neurons and glial cells. Therefore, searching for compounds with a broader spectrum of action that can regulate various inflammatory signaling pathways is of clinical interest. In this study, we determined not only the in vitro antioxidant capacity of apple pomace phenolics, namely, phlorizin and its metabolite, phloretin, but we also hypothesize that the use of these bioactive molecules may have potential use in TBI. We explored the antioxidant effects of both compounds in vitro (DPPH, iron-reducing capacity (IRC), and Folin-Ciocalteu reducing capacity (FCRC)), and using network pharmacology, we investigated the proteins involved in their protective effects in TBI. Our results showed that the antioxidant properties of phloretin were superior to those of phlorizin in the DPPH (12.95 vs. 3.52 mg ascorbic acid equivalent (AAE)/L), FCRC (86.73 vs. 73.69 mg gallic acid equivalent (GAE)/L), and iron-reducing capacity (1.15 vs. 0.88 mg GAE/L) assays. Next, we examined the molecular signature of both compounds and found 11 proteins in common to be regulated by them and involved in TBI. Meta-analysis and GO functional enrichment demonstrated their implication in matrix metalloproteinases, p53 signaling, and cell secretion/transport. Using MCODE and Pearson's correlation analysis, a subcluster was generated. We identified ESR1 (estrogen receptor alpha) as a critical cellular hub being regulated by both compounds and with potential therapeutic use in TBI. In conclusion, our study suggests that because of their vast antioxidant effects, probably acting on estrogen receptors, phloretin and phlorizin may be repurposed for TBI treatment due to their ease of obtaining and low cost.

Salinity Stress Ameliorates Pigments, Minerals, Polyphenolic Profiles, and Antiradical Capacity in Lalshak.

Previous studies have shown that salinity eustress enhances the nutritional and bioactive compounds and antiradical capacity (ARC) of vegetables and increases the food values for nourishing human diets. Amaranth is a salinity-resistant, rapidly grown C4 leafy vegetable with diverse variability and usage. It has a high possibility to enhance nutritional and bioactive compounds and ARC by the application of salinity eustress. Hence, the present study aimed to evaluate the effects of sodium chloride stress response in a selected Lalshak (A. gangeticus) genotype on minerals, ascorbic acid (AsA), Folin-Ciocalteu reducing capacity, beta-carotene (BC), total flavonoids (TF), pigments, polyphenolic profiles, and ARC. A high-yield, high-ARC genotype (LS6) was grown under conditions of 0, 25, 50, and 100 mM sodium chloride in four replicates following a block design with complete randomization. We recognized nine copious polyphenolic compounds in this accession for the first time. Minerals, Folin-Ciocalteu reducing capacity, AsA, BC, pigments, polyphenolic profiles, and ARC of Lalshak were augmented progressively in the order: 0 < 25 < 50 < 100 mM sodium chloride. At 50 mM and 100 mM salt concentrations, minerals, AsA, Folin-Ciocalteu reducing capacity, BC, TF, pigments, polyphenolic profiles, and ARC of Lalshak were much greater than those of the control. Lalshak could be used as valuable food for human diets as a potent antioxidant. Sodium chloride-enriched Lalshak provided outstanding quality to the final product in terms of minerals, AsA, Folin-Ciocalteu reducing capacity, BC, TF, pigments, polyphenolic profiles, and ARC. We can cultivate it as a promising alternative crop in salinity-prone areas of the world.

Production of Bioactive Peptides from Baltic Herring (Clupea harengus membras): Dipeptidyl Peptidase-4 Inhibitory, Antioxidant and Antiproliferative Properties.

This study aimed to produce bioactive protein hydrolysates from undervalued fish, namely Baltic herring, and its filleting by-products. Protein hydrolysates were produced with Alcalase and Flavourzyme to achieve effective hydrolysis. The hydrolysates were evaluated for chemical composition, molecular weight distribution, antioxidant capacity, dipeptidyl-peptidase 4 (DPP4) inhibitory activity, effects on cell proliferation and surface hydrophobicity. The protein content of the hydrolysates was high, from 86% to 91% (dm), while the fat content was low, from 0.3% to 0.4% (dm). The hydrolysates showed high DPP4 inhibition activities with IC50 values from 5.38 mg/mL to 7.92 mg/mL. The scavenging activity of the hydrolysates towards DPPH was low, but an intermediate Folin–Ciocalteu reducing capacity and Cu2+ chelating ability was observed. The solid phase extraction with Sep-Pak C18 cartridges increased the DPP4 inhibition activity and antioxidant capacity, indicating peptides’ crucial role in the bioactivities. The cytotoxicity of the hydrolysates was evaluated on the HCT8, IMR90, and A549 cell lines. The hydrolysates inhibited cell growth in the cancer and normal cells, although they did not reduce cell viability and were not lethal. Overall, our results indicate that protein hydrolysates from Baltic herring have potential as health-promoting foods and nutraceuticals, especially for enhancing healthy blood glucose regulation.

Anthocyanin Extraction from Jaboticaba Skin (Myrciaria cauliflora Berg.) Using Conventional and Non-Conventional Methods.

This study evaluated the effect of different extraction technologies and conditions in order to obtain jaboticaba skin extracts. Firstly, the skins were extracted by conventional extraction, according to a rotatable central composite design, varying ethanol concentration, solid:liquid ratio, and temperature. Next, ultrasound-assisted extraction was performed using different power densities and times. Finally, high-pressure extractions were performed with varying pressures and times. For agitated bed extraction, the highest anthocyanin content was observed for ethanol concentrations varying between 60% and 80%. Thus, the independent variables which more influenced anthocyanin content were ethanol concentration and solid:liquid ratio. Folin–Ciocalteu reducing capacity was linearly affected by the increase in temperature. Ethanol concentration was the variable that most influenced ABTS+. On the other hand, the increase in ethanol concentration decreased the antioxidant capacity by ABTS+. Considering the ultrasound extraction, increasing its power did not affect total monomeric anthocyanins content, while the increase in process time had better yields. The highest antioxidant capacity and total monomeric anthocyanins were found for the highest extraction time. Similarly, with ultrasound, the increase in high hydrostatic-assisted extraction time positively influenced anthocyanin content and antioxidant capacity. As a result, the ultrasound-assisted method was found to be the best extraction technology for anthocyanins recovery.

Supercritical CO 2 extraction of residual oil from pressed sesame seed cake: Optimization and its physicochemical properties

Supercritical CO2 extraction was selected to extract oil from pressed sesame seed cake. The effect of extraction parameters on the quantity and quality of extracted oil, namely temperature (40–60℃), pressure (175–225 bar) and time (1–5 hr), was studied. By using response surface methodology with the Box–Behnken design, the optimal extraction condition was achieved at 50℃, 220 bar, and 5 hr and provided 29.80% db of the oil yield. The extracted oil contained sesamin (225.79 mg/100 g cake), sesamolin (75.57 mg/100 g cake), tocopherols (7.03 mg/100 g cake) and Folin–Ciocalteu reducing capacity (29.11 mg GAE/100 g cake). Main fatty acids observed in the extracted oil were linoleic acid (36.18%–45.38%) and oleic acid (31.84%–39.40%). The experimental results indicated that supercritical CO2 extraction could be a viable technique to extract the residual oil from pressed sesame seed cake. Practical applications It is obvious that supercritical CO2 extraction technique could be used to recover a residual oil efficiently from pressed sesame seed cake. The extracted oil was obtained at the optimum extraction temperature of 50℃, extraction pressure of 220 bar and extraction time of 5 hr. The extracted oil samples had high scavenging activity containing bioactive compounds including tocopherols, sesamin, and sesamolin. The fatty acid compositions of extracted oil from pressed sesame seed cake by supercritical CO2 extraction were linoleic acid and oleic acid. It was implied that the unsaturated fatty acid of the sesame oil was more than the saturated fatty acid. On the basis of this result, the extracted oil from pressed sesame seed cake can be considered as potential source of linoleic acid and oleic acid and alternative source of edible vegetable oil.

Evaluation of polyphenols enriched dairy products developed by incorporating black carrot (Daucus carota L.) concentrate

BackgroundDairy products like ice cream, yogurt and buttermilk are consumed widely due to their rich taste but these products lack anthocyanins, which are polyphenol and exhibit great antioxidant activity in both in vivo and in vitro studies. Therefore, adding a natural source of these antioxidants to the commonly consumed dairy product will be beneficial to the masses. Among all the sources, black carrots are the extraordinary and cheapest source of anthocyanins, which are commonly consumed as a natural fermented drink. In this study, an attempt has been made to examine the feasibility of black carrot concentrate as an ingredient into dairy products. MethodologyIce cream, yogurt and buttermilk were prepared by incorporating black carrot concentrate at 2.5, 5.0, 7.5 and 10% level and were subjected to sensory analysis. The most acceptable products with 7.5% black carrot concentrate were analyzed for minerals, polyphenols and antioxidant activity. Effects of storage on physicochemical, microbial and sensory attributes of black carrot concentrate incorporated dairy products were further analyzed. ResultsSensory analysis revealed that black carrot concentrate could be used up to 7.5% as an ingredient into dairy product with high acceptability. Significant improvement in mineral content (Mg and Fe), polyphenols and antioxidant activity were reported in black carrot concentrate added dairy products. Developed dairy products exhibited an excellent amount of 24.52–113.27 mg/100g anthocyanins. Flavonoids increased by 14.52–34.62 times and Folin-Ciocalteu reducing capacity increased by 26.39–35.87 times in experimental dairy products. The storage study revealed that ice cream could be stored for more than 60 days, yogurt up to 5 days and buttermilk up to 10 days with excellent stability attributes. ConclusionIncorporation of black carrot concentrate at the level of 7.5% resulted in high acceptability and exceptional nutraceutical property of dairy products. Incorporation of black carrot concentrate into dairy products would enhance the nutraceutical properties and mineral content of food, which could be highly significant in preventing hidden hunger and oxidative stress-induced disorders in developing countries.

Chemical profile, antioxidant and anti-inflammatory properties of Miconia albicans (Sw.) Triana (Melastomataceae) fruits extract

Ethnopharmacological relevanceMiconia albicans (Sw.) Triana has been widely used in Brazilian popular medicine for the treatment of several diseases. Aerial parts are used as an infusion to treat arthrosis and arthritis, to relieve rheumatic and stomach pains, and intestinal disorders due to its anti-inflammatory, anti-mutagenic anti-nociceptive, digestive and hepatoprotective properties. Aim of the studyThis study aimed to characterize the of M. albicans (Sw.) Triana fruits extract (MAFRE) chemical profile and to evaluate its antioxidant, anti-inflammatory and antitumor activities, as well as its toxicity. Materials and methodsMaceration with methanol as liquid extractor was used to prepare MAFRE. M. albicans (Sw.) Triana fruits chemical composition was characterized by UHPLC-QTOF-MS/MS and GC-FID (fatty acid methyl esters composition from lyophilized fruits). MAFRE antioxidant potential was evaluated in vitro using a combination of assays: Folin-Ciocalteu reducing capacity, DPPH• and ABTS radical scavenging ability and ferric reducing antioxidant power (FRAP). In vitro antiproliferative activity was investigated in four human tumor cell lines (U251, 786-0, HT29 and MDA-MB-231) while the effect on the non-tumor cell viability was assessed in the VERO cell line using the on-step MTT assay. In addition, in vivo anti-inflammatory effect was assessed by Croton oil-induced ear edema in mice followed by myeloperoxidase (MPO) activity evaluation. ResultsThirty-five compounds were identified by UHPLC-QTOF-MS/MS. Among it flavonoids derived from quercetin (8), myricetin (1), kaempferol (2), terpenoids (6) and other compounds (18). GC-FID analysis identified and quantified nine fatty acids: palmitic, stearic, arachidic, behenic, elaidic, oleic, eicosenoic, and linoleic acids. The most abundant fatty acids were polyunsaturated fatty acids (5.33 ± 0.17 mg g-1), followed by saturated fatty acids (2.38 ± 0.07 mg g-1) and monounsaturated fatty acids (1.74 ± 0.09 mg g-1). The extract revealed high content of phenolic compounds (43.68 ± 0.50 mg GAE/g of extract), potent antioxidant, and ferrous chelating capacities. Morever, it proved to be non-toxic to the VERO cells, not affecting cells viability (95% of viable cells). No antiproliferative effect against human tumor cell lines were found. Furthermore, MAFRE significantly (p<0.05) reduced ear edema (≈35%) and MPO activity (84.5%) having a statistical effect similar to traditional steroidal and non-steroidal anti-inflammatory drugs. ConclusionsTaken together, the results evidenced that M. albicans fruit extract has antioxidant properties, a higher concentration of phenolic compounds, flavonoids, fatty acids, and also topical anti-inflammatory activity with low toxicity of extract on VERO cells. Through the ethnomedicinal study, these findings supporting the popular use of M. albicans, but also highlight that not only aerial parts and leaves deserve attention, but the fruits also have anti-inflammatory proprieties and can be a source of phenolic compounds and other substances with potential health benefices.

The Impact of Germination on Sorghum Nutraceutical Properties.

Sorghum is a gluten-free cereal representing a staple food in many countries of Africa, where germination is traditionally used for the preparation of several sorghum-based products. This study focused on the effect of germination on total phenolic content, in vitro and ex vivo antioxidant activity, and antihypertensive action of sorghum from Togo. Total phenolic content was estimated as Folin–Ciocalteu reducing capacity, while antioxidant activities were assessed using 2,2-diphenyl-1-picrylhydrazyl (DPPH) and Ferric Reducing Antioxidant Power (FRAP) in vitro tests and ex vivo by the cellular antioxidant activity (CAA) assay on human erythrocytes. The antihypertensive effect of germinated and non-germinated sorghum peptides fraction was evaluated as angiotensin-converting enzyme (ACE) inhibitory activity. Despite our findings demonstrated no impact of germination on the total phenolic content, non-germinated sorghum showed significantly higher in vitro antioxidant activities than the germinated one; further, non-germinated sorghum displayed significantly higher ACE inhibition than germinated sorghum that, instead, at lower doses, exhibited better erythrocytes protection from peroxyl radicals. In conclusion, the germination process negatively impacted the in vitro antioxidant activity and the antihypertensive effect of sorghum while improved erythrocytes protection. This study evidenced better nutraceutical potential of non-germinated sorghum that, besides good antioxidant activity, represents an important source of ACE-inhibitory peptides. However, the germination process might have positively impacted the profile of bioactive compounds involved in the protection of human erythrocytes from oxidative damage.

Response surface optimization of phenolic compounds extraction from camu-camu (Myrciaria dubia) seed coat based on chemical properties and bioactivity.

Food companies should comply with the requirements of a zero-waste concept to adapt to the circular economy requirements. In fruit companies, usually seeds are discarded without proper utilization and extraction of the bioactive compounds. Fruit seeds are sources of chemical compounds that can be extracted, studied, and applied in high value-added products. Thus, in this work the experimental conditions for the water extraction of phenolic compounds from camu-camu (Myrciaria dubia) seed coat were optimized using a central composite design and the desirability function. Total phenolic content (TPC), and condensed tannins (CT), DPPH radical scavenging activity, ferric reducing antioxidant capacity (FRAP), Folin-Ciocalteu reducing capacity (FCRC), and Cu2+ chelating ability were assessed. Seed coat extracted for 51.1min using a 1:34.1 solid:liquid ratio was the optimal condition to extract 6,242mg gallic acid equivalent (GAE)/100g of TPC and 695mg catechin equivalent (CE)/100g of CT. The optimized extract displayed free-radical scavenging activity, reducing properties and ability to chelate Cu2+ , and inhibited the growth of Listeria monocytogenes, Pseudomonas aeruginosa, Salmonella Typhimurium, Salmonella Enteritidis, Bacillus cereus, and Staphylococcus aureus. Additionally, the lyophilized water extract inhibited the in vitro activity of α-amylase, α-glucosidase, and angiotensin converting enzyme and showed cytotoxic effects towards Caco-2, A549, and HepG2 cancer cells, but no cytotoxicity towards IMR90 cells. Vescalagin, castalagin, and 3,4-dihydroxybenzoic acid were the major phenolic compounds identified in the optimized extract. In conclusion, the optimized camu-camu seed coat water extract is a rich source of phenolic compounds with antioxidant, antidiabetic, antihypertensive, and antiproliferative effects. PRACTICAL APPLICATION: Camu-camu fruit pulp and seeds have been studied for their phenolic composition and bioactivity. However, seeds are usually discarded and represent an environmental problem in South American countries. We presented a methodological overview on the extraction optimization of the phenolic compounds from camu-camu seed coat and studied the bioactivity of the optimized extract using chemical, enzymatic, and cell-based experiments. Results can be used by camu-camu processors to obtain a phenolic-rich extract for industrial applications, without any further processing.

Stability of Brazilian Apis mellifera L. honey during prolonged storage: Physicochemical parameters and bioactive compounds

The aim of this study was to monitor Apis mellifera L. honey samples from Santa Catarina State, Brazil, during prolonged storage (450 days/20 ± 4 °C), regarding physicochemical parameters (moisture, electrical conductivity, pH, acidity, color, dystasic activity, 5-HMF and sugars), phenolic compounds, reducing capacity (Folin-Ciocalteu reducing capacity and ferric reducing antioxidant power) and DPPH free radical scavenging capacity. Storage did not affect the 5-HMF and sucrose contents, which were below the limit of quantification. Electrical conductivity, pH, diastatic activity, and color (L*) decreased during storage, while acidity and moisture increased. Twenty-one phenolic compounds (11 phenolic acids, nine flavonoids, and one coumarin) were quantified, with salicylic (0.08–0.76 μg g−1) and p-coumaric (0.21–1.93 μg g−1) acids found in all samples studied. In general, the phenolic compounds monitored were stable during the 450 days of storage, while reducing capacity increased and DPPH free radical scavenging capacity had value fluctuations. The results obtained in this study showed that honey stored for 450 days could be considered safe for human consumption considering the physicochemical parameters evaluated, besides maintaining its bioactive components.

Antioxidants and antioxidant methods: an updated overview

Antioxidants had a growing interest owing to their protective roles in food and pharmaceutical products against oxidative deterioration and in the body and against oxidative stress-mediated pathological processes. Screening of antioxidant properties of plants and plant-derived compounds requires appropriate methods, which address the mechanism of antioxidant activity and focus on the kinetics of the reactions including the antioxidants. Many studies evaluating the antioxidant activity of various samples of research interest using different methods in food and human health have been conducted. These methods are classified, described, and discussed in this review. Methods based on inhibited autoxidation are the most suited for termination-enhancing antioxidants and for chain-breaking antioxidants, while different specific studies are needed for preventive antioxidants. For this purpose, the most common methods used in vitro determination of antioxidant capacity of food constituents were examined. Also, a selection of chemical testing methods was critically reviewed and highlighted. In addition, their advantages, disadvantages, limitations and usefulness were discussed and investigated for pure molecules and raw extracts. The effect and influence of the reaction medium on the performance of antioxidants are also addressed. Hence, this overview provides a basis and rationale for developing standardized antioxidant methods for the food, nutraceuticals, and dietary supplement industries. In addition, the most important advantages and shortcomings of each method were detected and highlighted. The chemical principles of these methods are outlined and critically discussed. The chemical principles of methods of 2,2'-azinobis-(3-ethylbenzothiazoline-6-sulphonate) radical (ABTS·+) scavenging, 1,1-diphenyl-2-picrylhydrazyl (DPPH·) radical scavenging, Fe3+-Fe2+ transformation assay, ferric reducing antioxidant power (FRAP) assay, cupric ions (Cu2+) reducing power assay (Cuprac), Folin-Ciocalteu reducing capacity (FCR assay), peroxyl radical (ROO·), superoxide radical anion (O2·-), hydrogen peroxide (H2O2) scavenging assay, hydroxyl radical (OH·) scavenging assay, singlet oxygen (1O2) quenching assay, nitric oxide radical (NO·) scavenging assay and chemiluminescence assay are outlined and critically discussed. Also, the general antioxidant aspects of main food components were discussed by a number of methods, which are currently used for the detection of antioxidant properties of food components. This review consists of two main sections. The first section is devoted to the main components in the food and pharmaceutical applications. The second general section comprises some definitions of the main antioxidant methods commonly used for the determination of the antioxidant activity of components. In addition, some chemical, mechanistic and kinetic basis, and technical details of the used methods are given.

From byproduct to a functional ingredient: Camu-camu (Myrciaria dubia) seed extract as an antioxidant agent in a yogurt model

This work aimed to characterize the phenolic composition and in vitro antioxidant and antiproliferative properties of lyophilized camu-camu (Myrciaria dubia) seed extract (LCE), and to assess the effects of LCE on the antioxidant and sensory traits of yogurt. The LCE contained 46.3% (wt/wt) total phenolic content; the main compounds quantified were vescalagin, castalagin, gallic acid, procyanidin A2, and (-)-epicatechin. The LCE had antioxidant activity, as measured by different chemical assays (2,2-diphenyl-1-picrylhydrazyl, Folin-Ciocalteu reducing capacity, total reducing capacity, ferric reducing antioxidant power, and Cu2+ chelating capacity), and inhibited the cell proliferation of HepG2 cells (human hepatoma carcinoma; IC50 = 1,116 µg/mL) and Caco-2 cells (human colorectal adenocarcinoma epithelial cells; IC50 = 608.5 µg/mL). In addition, LCE inhibited the in vitro activity of α-amylase, α-glucosidase, and angiotensin-converting enzyme, and protected DNA from peroxyl radical-induced scission. When added to yogurts, different concentrations of LCE (0, 0.25, 0.5, 0.75, and 1.0 g/100 g) increased the chemical antioxidant and reducing capacities. The camu-camu yogurt containing LCE at 0.25 g/100 g had an acceptance index of 84%, showing that camu-camu seed extract may be a potential ingredient for addition to yogurts.

Flaxleaf Fleabane Leaves (Conyza bonariensis), A New Functional Nonconventional Edible Plant?

This work aimed to investigate the phytochemical composition, nutritional value, antioxidant, antihemolytic, antihyperglycemic, and antiproliferative activities of flaxleaf fleabane (Conyza bonariensis) leaves. Different concentrations of water and ethanol (0:100, 25:75, 50:50, 75:25, and 100:0 v/v) were used in the extraction process and results showed that the hydroalcoholic extract (50:50 v/v) presented the highest total phenolics, ortho-diphenolics, Folin-Ciocalteu reducing capacity, FRAP, and Fe2+ chelating ability values. Flaxleaf fleabane leaves (FFL) contained 19.6g/100g of fibers and 26g/100g of proteins. Ellagic acid, procyanidin A2, caffeic, rosmarinic, gallic, and 2,5-dihydroxybenzoic acids were the main phenolics. This phenolic-rich extract inhibited the lipid oxidation of Wistar rat brain (IC50 = 863.0mg GAE/L), inhibited α-glucosidase activity (IC50 = 435.4µg/mL), protected human erythrocytes against mechanical hemolysis at different osmolarity conditions, and showed cytotoxic/antiproliferative effects against human ileocecal adenocarcinoma cells (HCT8; IC50 = 552.6µg/mL) but no cytotoxicity toward noncancerous human lung fibroblast (IMR90). Overall, FFL showed potential to be explored by food companies to be a source of proteins, natural color substances, and phenolic compounds. PRACTICAL APPLICATION: Flaxleaf fleabane leaves (FFL) are usually burnt or partially given to cattle, without a proper utilization as a source of nutrients for human nutrition. Here, we studied the nutritional composition, phenolic composition, and toxicological aspects of FFL using different biological protocols. FFL was proven to be a rich source of proteins and dietary fibers and showed antioxidant activity measured by chemical and in vitro biological assays. Additionally, as it did protected human red cells and did not show cytotoxicity, we assume FFL has relative safety to be consumed as a nonconventional edible plant.

Blackberry (Rubus ulmifolius Schott): Chemical composition, phenolic compounds and antioxidant capacity in two edible stages.

The berries of the genus Rubus has been highlighted as important source of bioactive and health promoting constituents, however, information about chemical composition and antioxidant potential of the specie Rubus ulmifolius are still scarce. In this regard, this study aimed to assess the physicochemical characteristics, total monomeric anthocyanins (TMA), individual phenolics, minerals, sugars, and antioxidant properties of mature and fully mature R. ulmifolius. With the advance of maturation, changes in the physicochemical composition suggest pleasant characteristics for consumption especially in the fully mature stage. High levels of TMA and sugars (fructose and glucose) were also verified in the fully mature stage, as well as, expressive antioxidant potential, with values of 241.06 μM Fe+2 g-1 for ferric reducing antioxidant power and 28.22 mg gallic acid equivalent g-1 for Folin-Ciocalteu reducing capacity (all expressed in dry matter, DM). In contrast, minerals (potassium, calcium, sodium) and most of the studied phenolic compounds showed the highest concentrations in mature fruits. Among the phenolics investigated, 26 compounds were identified and quercetin and isoquercitrin were the predominant phenolic compounds in the fruit. The results reinforce the nutritive and antioxidant potential of Rubus ulmifolius in both maturation stages studied.

Acidulant effect on greening, reducing capacity, and tryptophan fluorescence of sunflower butter cookie dough during refrigerated storage.

Sunflower seed derived butter can be a source of protein and phenolic antioxidants in refrigerated dough. Chlorogenic quinone-amino acid induced greening can however occur at alkaline pH, which could result in less bioavailable conjugated phenol-amino acids. Acidulants were tested as potential anti-greening ingredients in refrigerated chemically leavened cookie dough. Effect of refrigerated storage time, leavening agents and acidulants on tryptophan fluorescence (λex=280 nm, λem=300-500 nm), color (hunter L*, a*, b* color scale), reducing capacity [1,1'-diphenyl-2-picryl-hydrazyl (DPPH) and Folin-Ciocalteu reducing capacity (FCRC)], and hydroxycinnamic acids were measured. The pH range of acidified doughs was 4.83-6.98 compared to 7.65-9.18 in non-acidified leavened doughs after 24 days. Greening was higher in baking soda dough control (a*=-0.54) than baking powder dough control (a*=2.98) after 24 days, attributed to higher pH (9.18) of the former compared to pH7.14 in the later. Tryptophan fluorescence intensity in baking soda dough decreased in the order: control>glucono-delta lactone≈citric acid after 24 days. The DPPH and FCRC of acidified doughs were greater than corresponding control doughs. The use of acidulants would prevent greening in sunflower dough without lowering its phenolic concentration, making use of sunflower butter in refrigerated dough for baked goods feasible. © 2018 Society of Chemical Industry.

In vitro antioxidant and antihypertensive compounds from camu-camu (Myrciaria dubia McVaugh, Myrtaceae) seed coat: A multivariate structure-activity study

Camu-camu (Myrciaria dubia) pulp, seeds, and skin are widely known because of their nutritional properties. However, the seed coat has never been studied as a source of bioactive compounds. Herein, we characterized the phenolic composition, the antioxidant activity, and inhibition of angiotensin-converting enzyme (ACE) of three different extracts (water, propanone, and ethanol) from this residue and assessed the structure-activity using bivariate and multivariate statistical approaches. Phenolic acids and flavonoids were quantified by high-performance liquid chromatography while the ferric reducing antioxidant power (FRAP), inhibition of lipid peroxidation using egg yolk and Wistar rat brain, scavenging of 2,2-diphenyl-1-picrylhydrazyl (DPPH•) radical, Folin-Ciocalteu reducing capacity (FCRC), and the inhibition of angiotensin-converting enzyme (ACE) by the extracts were also analyzed. t-Resveratrol was found in camu-camu seed coat for the first time. The aqueous extract had the highest total phenolic content, FRAP, DPPH•, FCRC, and inhibition of lipid oxidation using both chemical and biological assays, while the propanone extract showed the opposite behavior but it presented higher in vitro antihypertensive activity. The ethanolic extract exhibited intermediate values for the responses. The association between chemical composition and the functional properties of the camu-camu seed coat extracts were revealed using correlation analysis and principal component analysis.

Biorefining of Bilberry (Vaccinium myrtillus L.) Pomace Using Microwave Hydrodiffusion and Gravity, Ultrasound-Assisted, and Bead-Milling Extraction

Bio-refining of bilberry pomace using innovative technologies such as microwave hydro diffusion and gravity extraction (MHG) and ultrasound assisted extraction (UAE) with different concentrations of ethanol/water as the solvent was established. Bead milling was also utilized in this sequential extraction scheme to remove the lipophilic fraction. Solubility index of target polyphenols was predicted using a computational tool (COSMO-RS) and compared to experimental results obtained by in vitro antioxidant activity assessments. MHG extracts obtained using microwave power of 2 W/g had the highest Folin-Ciocalteu reducing capacity (43.46 ± 0.48 mg GAE/g of extract), total flavonoid (4.17 ± 0.04 mg QE/g of extract), total monomeric anthocyanin content (12.19 ± 0.13 mg D3GE/g of extract) and radical scavenging capacity (22.64 ± 2.23 mg TE/g of extract). In UA ethanol/water extracts the highest flavonoid (10.41 ± 0.08 mg QE/g of extract) and anthocyanin content (12.19 ± 0.51 D3GE mg/g of extract) was present in e...

Nutritional and bioactive potential of Myrtaceae fruits during ripening

This study aimed to characterize jabuticaba (Myrciaria cauliflora), guabiju (Myrcianthes pungens), and jambolan (Syzygium cumini) in relation to its individual phenolic compounds (LC-ESI-MS/MS), antioxidant capacity, total monomeric anthocyanin, sugars, and minerals during ripening (intermediate and ripe stages). In the three studied fruits, 22 phenolic compounds were quantified, especially phenolic acids and flavonoids, which presented a higher concentration in the intermediate ripening stage. In contrast, the total monomeric anthocyanin, fructose, glucose, Ca, Na values were higher in the ripe stage. In addition, all studied fruits showed expressive antioxidant capacity in both ripening stages: 2569.28 to 5066.35mg AAE 100g−1 DW for DPPH; 13777.52 to 26667.45µmol Fe+2 100g−1 DW for FRAP; and 957.72 to 2061.35mg GAE 100g−1 DW for Folin-Ciocalteu reducing capacity. Therefore, our results revealed that these fruits represent a supply of high-value nutrient and bioactive components, especially in the ripe stage.

Effects of Spray-Drying Parameters on In Vitro Functional Properties of Camu-Camu (Myrciaria dubia Mc. Vaugh): A Typical Amazonian Fruit.

Camu-camu (Myrciaria dubia) fruit is a rich source of bioactive compounds but its shelf life is rather short. Therefore, this study was aimed to evaluate the effect of inlet air temperature (T) and concentration (C) of maltodextrin and arabic gum on the spray-drying process of commercial camu-camu pulps (São Paulo and Manaus). Moisture, solubility, total phenolics (TP), ascorbic acid (AA), and proanthocyanidins (PAC) contents, and in vitro antioxidant capacity of the powders (FRAP, DPPH, Folin-Ciocalteu's reducing capacity were measured). Arabic gum resulted in better yields (22% to 30%), powder solubility (84% to 90%), and lower losses of analyzed compounds than the powders manufactured with maltodextrin. Overall, inlet air temperature had a lower impact on the responses studied than the concentration of carrier agents. Polynomial equations were generated for AA (R2 = 0.993), TP (R2 = 0.735), PAC (R2 = 0.946), and for the antioxidant capacity assays (0.867≤R2 ≤0.963). In addition, principal component analysis showed that the lowest concentration of carrier agents (6%) in spray drying resulted in the lowest losses of bioactive compounds and, consequently, the highest antioxidant capacity.