Phenolic Antioxidant Research Articles

Development of hemp seed (Cannabis sativa L.) beverages: Roasting effects and safety

AbstractThe aims of this study were to formulate 2% and 3% (w/v) hemp seed beverages and to evaluate chemical composition, colloidal stability, safety, and sensory profiles after roasting the seeds (150 °C, 15 min). Beverages with 2% and 3% roasted hemp seeds evidenced acceptable sensory attributes and nutritious profile, containing 0.6–1% protein, 0.4–0.6% dietary fibre, and 0.5–0.8% lipids –mainly unsaturated fatty acids–, respectively. The roasting treatment significantly increased the phenolic content by 49–55% and the antioxidant capacity by 15%, and improved the sensory attributes of the beverages. Low peroxide levels (<1 meq O2/kg) in roasted hemp seed beverages were detected up to five days in cold storage, with better capacity against oxidation at 2% seed content. The use of 0.03% gellan gum improved the physical stability of suspensions contributing to their overall acceptability. Roasted hemp seed beverages showed no cannabinoid and tetrahydrocannabinol (THC) content. The advantages observed after roasting the seeds on phenolic content, antioxidant activity, sensorial acceptability and safety provided better attributes for the feasibility of beverages formulated with hemp seeds. The results showed a formulation suitable for the development of potential industrial roasted hemp seeds beverages with promising compositional profiles.

The Potential of Tecoma stans (Linn.) Flower Extract as a Natural Antioxidant and Anti-Aging Agent for Skin Care Products

Tecoma stans belongs to the Bignoniaceae family and possesses various pharmacological activities, including antimicrobial, anti-inflammatory, antifungal, antioxidant, and wound-healing activities. Although numerous studies have highlighted the beneficial effects of T. stans extracts, the impacts of different solvents on its biological activities, particularly its inhibitory effect on skin degradation enzymes (collagenase, elastase, and hyaluronidase assay), have not been reported. This study aims to explore the effects of different solvent extractions on the total phenolic and total flavonoid contents, antioxidant and anti-aging activities, and cytotoxicity. The most suitable extract was selected for incorporation into an anti-aging product. T. stans flowers were extracted using hexane, ethyl acetate, absolute ethanol, and deionized water through maceration. The aqueous extract yielded the highest extraction efficiency (40.73%), followed by absolute ethanol, ethyl acetate, and hexane. The phytochemical screening results revealed that all T. stans flower extracts contained phenolics, flavonoids, terpenoids, and alkaloids. Among the various solvents tested for T. stans flower extraction, absolute ethanol demonstrated the highest total phenolic content (24.10 ± 2.07 mg gallic acid equivalents (GAE)/g extract), followed by deionized water (20.83 ± 1.28 mg GAE/g extract). The highest total flavonoid content was observed in the ethyl acetate extract (205.11 ± 7.83 mg catechin equivalents (CE)/g extract), with ethanol showing a significantly lower concentration (140.67 ± 1.92 mg CE/g extract). In terms of antioxidant activity, the aqueous extract exhibited the most potent effects, with IC50 values of 0.600 ± 0.005 mg/mL for the DPPH• assay and 0.207 ± 0.001 mg/mL for the ABTS•+ assay. For anti-aging assays, the absolute ethanolic extract demonstrated the highest enzyme inhibition activity at 1 mg/mL, with collagenase, elastase, and hyaluronidase inhibition rates of 89.49% ± 2.96%, 94.61% ± 2.33%, and 82.56% ± 2.27%, respectively. Moreover, at a concentration of 50 µg/mL, the absolute ethanolic extract exhibited lower cytotoxicity, with human keratinocyte (HaCaT) cell viability of 78% ± 8.47%, which was significantly higher than that of the other extracts. An anti-aging gel containing 0.05% w/w of the ethanolic T. stans extract demonstrated physical and physicochemical stability during three months of storage at ambient temperatures, 4 °C, 45 °C, as well as after six cycles of heating/cooling tests. These findings suggest that the ethanolic extract of T. stans flower has potential as a safe and effective anti-aging agent for cosmeceutical products.

Exploring Hyaluronidase and Alpha-Glucosidase Inhibition Activities of the Hydrothermal Extract of Coffee Silverskin Obtained from a Central Composite Design

Coffee silverskin (CS), the main by-product of coffee roasting production, contains various valuable bioactive compounds in its chemical compositions. Hydrothermal water extraction (HDTE) is one of the promising techniques for valorizing the organic fraction of CS into functional bioactive ingredients, which can be further exploited in various applications. This study aimed to evaluate the hyaluronidase and α-glucosidase inhibition activities of the CS extracts obtained under optimized water extraction conditions. Process optimization was performed using central composite design response surface methodology (CCD-RSM) with a broader range of extraction temperatures (25, 137.5, and 250 °C), reaction times (5, 38.5, and 72 min), and solid-to-liquid ratios (1:10, 1:80, and 1:150). The highest yield of 39.62% was obtained at 137.5 °C, with a reaction time of 72 min and an S/L ratio of 1:80. The total caffeoylquinic acid contents (T-CQA) were quantified based on the sum of three major isomers, including 3-CQA, 4-CQA, and 5-CQA. The results revealed that the highest T-CQA (2.76 ± 0.20 mg/g CS) was significantly obtained (p < 0.05) by subcritical water extraction (SWE) at 143.2 °C with an S/L ratio of 1:10 and an extraction time of 10.41 min. At such conditions, the total phenolic content (TPC), antioxidant properties (AP), and caffeine were 96.13 mg gallic acid equivalence per gram (GAE/g) CS, 20.85 ± 0.17 mg Trolox equivalence per gram (TE/g) CS, and 10.84 ± 1.25 mg/g CS, respectively. The 50% inhibition capacity (IC50) of hyaluronidase and α-glucosidase inhibition of the CS extracted were 5.00 mg/mL and 9.00 mg/mL, respectively. Our results supported the potential direct or indirect applications of CS, such as hydrothermal CS extract (HDT-CSE), in functional food or drinks. Repurposing CS residue to manufacture new products can efficiently reduce the amount of organic waste in landfills, thus conserving resources and energy and contributing to a lower overall carbon footprint in coffee production.

The role of red rice in craft beer: A sensory and nutritional evaluation

AbstractBackground and ObjectivesRed rice is widely cultivated in the semi‐arid regions of Northeastern Brazil and is notable for its rich phenolic content and nutritional value. The use of red rice as a nonconventional adjunct in brewing can enhance the sensory and nutritional qualities of craft beers, offering a unique product profile that appeals to the growing demand for differentiated and artisanal beverages. This study aimed to evaluate the sensory and nutritional impact of incorporating red rice from two distinct regions, Bahia and Paraíba, into the brewing process.FindingsThe study analyzed the effects of red rice from Bahia and Paraíba on the antioxidant capacity, phenolic content, and volatile composition of the resulting beers. Beers produced with Paraíba red rice exhibited a higher phenolic content and antioxidant capacity, while the Bahia variety contributed to a more complex aromatic profile. Sensory evaluations showed that the Bahia rice beer received higher ratings for aroma and overall acceptance, whereas the Paraíba rice beer stood out in antioxidant properties.ConclusionsThe inclusion of red rice as a brewing adjunct in craft beer formulations enhances both antioxidant capacity and sensory complexity, contributing positively to consumer acceptance. Utilizing regionally sourced red rice varieties adds distinct sensory attributes to the beers, increasing their appeal within the specialty beverage market.Significance and NoveltyThis research demonstrates the potential of red rice as an innovative and sustainable adjunct for the craft beer industry, offering a nutritionally enriched and sensory‐diverse product. The findings underscore the value of integrating locally grown ingredients to create high‐quality, artisanal beverages that support regional agriculture and promote sensory diversity in the beverage industry.

Phenolic Compounds, Antioxidant Activity, Sensorial Analysis and Metabolic Syndrome Enzyme Inhibition Properties of Calafate (Berberis microphylla) Fruit Juice Fermented by Patagonian Lactic Acid Bacteria.

Calafate is a native barberry of Patagonia, used in culinary and medicinal practices since ancient times. The aim of this work was to analyze the ability of lactic acid bacteria (LAB) isolated from calafate fruits and flowers, to increase the phenolic compound concentration and antioxidant capacity as well as to inhibit metabolic-related enzymes in fermented calafate juices. The sensory attributes of the selected fermented juice were also analyzed. The LAB strains grew between 1.33 ± 0.03 and 2.61 ± 0.30 log CFU/ml in the calafate juices at 24h. Fructobacillus fructosus B7 consumed glucose and fructose the most (2.30 ± 0.45g/L and 3.73 ± 0.44g/L, respectively) and produced mannitol (3.89 ± 0.77g/L). The fermented juice by Lacticaseibacillus paracasei B4 showed the highest total phenolic compound concentration (2662.58 ± 344.51mg GAE/100ml) and antioxidant capacity (38916.42 ± 2157.52 µmol TE/100ml). The fermented juices inhibited the activity of metabolic syndrome-related enzymes. The lower IC50 for α-glucosidase activity was observed for F. fructosus B7 and L. paracasei B4 (0.56 ± 0.10 and 0.64 ± 0.05mg GAE/ml, respectively) fermented juices, while for α-amylase the lowest IC50 values were determined for the L. curvatus B34 and L. paracasei B4 (0.34 ± 0.01 and 0.37 ± 0.06mg GAE/ml, respectively) juices. The relative amount of isorhamnetins, which can induce GLUT4 translocation to the plasma membrane preventing hyperglycemia, was increased in the L. paracasei B4 fermented juice. The L. paracasei B4 fermented juice had acceptable sensorial values for consumption.

Extraction of phenolic compounds and antioxidant activity analysis of Ficus carica L. seed oil using supercritical fluid technology

The rationale behind this study was to investigate the potential of fig (Ficus carica L.) kernel oil as a source of bioactive compounds, particularly focusing on its phenolic compounds, due to the increasing interest in plant-based oils with antioxidant properties for use in functional foods and nutraceuticals. The primary objective was to identify and quantify the active phenolic components present in fig kernel oil. Utilizing an additional co-solvent in the supercritical fluid extraction (SFE) process, specific phenolic compounds, such as 4-hydroxybenzoic acid, 3-hydroxybenzoic acid, and syringic acid, were exclusively identified in the CO2 + ethanol (IC-2-1) sample. Furthermore, other notable compounds, including vanillin, verbascoside, ferulic acid, luteolin 7-glucoside, hesperidin, rosmarinic acid, quercetin, and kaempferol, were detected in both the IC-2-1 and CO2 (IC-1-1) samples. These findings suggest that fig kernel oil with its rich phytochemical profile, is a promising alternative oil source and has significant potential as a functional food ingredient. Further research on the SFE of fig seeds and oil is recommended to expand its applications and potential health benefits.

Antioxidant capacities and non-volatile metabolites changes after solid-state fermentation of soybean using oyster mushroom (Pleurotus ostreatus) mycelium

Given the abundance of beneficial properties and enzymes secreted by edible oyster mushrooms, their mycelium could serve as a starter for fermented foods to enhance their nutritional and bioactive quality. This study aimed to investigate the effects on the nutritional ingredients, antioxidant activity, and non-volatile metabolites during solid-state fermentation (SSF) of soybeans by Pleurotus ostreatus mycelium. The results indicated that the contents of dietary fiber and starch in fermented soybeans decreased, while the amounts of protein and lipid increased after SSF (P < 0.05). Analysis of the total phenolic content (TPC) and antioxidant activities of the fermented soybeans revealed that the methanolic extracts significantly increased TPC and antioxidant activities against intracellular reactive oxygen species (ROS) in lipopolysaccharide (LPS)-stimulated RAW 264.7 macrophages, as well as against DPPH and ABTS radicals in vitro. A total 154 differential metabolites were identified after SSF, and a Spearman correlation study revealed a direct relationship between antioxidant activities and certain metabolites including phenolic compounds, oligopeptides, and free fatty acids etc. Among these metabolites, phenolic compounds produced by the shikimic acid pathway were diverse in variety and had the greatest multiple differences. The study discovered that a potential mechanism involving SSF with P. ostreatus mycelium increased the antioxidant activity of soybeans.

A Review of Additive Usage in Polymer Manufacturing: Case Study Phenolic Antioxidants

A Review of Additive Usage in Polymer Manufacturing: Case Study Phenolic Antioxidants

Co-encapsulation of vitamin D3 and Cordia myxa fruit peel extract in nanoemulsions

PurposeThis study investigated the production of free and encapsulated nanoemulsions using Cordia myxa fruit peel (CMFP) extract and vitamin D3.Design/methodology/approachThe CMFP extract was obtained using an ultrasonic technique, and its characteristics such as total phenolic content (TPC), antioxidant activity, cytotoxicity and gas chromatography-mass spectrometry (GC/MS) analysis were assessed. CMFP was encapsulated in vitamin D3 oil droplets of nanoemulsion prepared by ultra-homogenization using calcium alginate polymer. The nanoemulsions were evaluated for 2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging activity, antimicrobial activity, morphology, Fourier transform infrared (FTIR) analysis and release rate in a simulated gastrointestinal model.FindingsThe GC/MS results revealed that pyrocatechol, cholestanoids and propionaldehyde were the predominant compounds in the extract. The highest cytotoxicity effect of CMFP was observed at concentrations of 6.25 and 12.5 ppm of the extract. Encapsulated nanoemulsions exhibited the highest antimicrobial activity against Escherichia coli (ATCC 35218). The antioxidant activity of the free and encapsulated nanoemulsions ranged from 25.81 to 36.08 mg/100g and 49.25–55.7 mg/100g, respectively. Free nanoemulsions showed a higher release rate in the simulated gastric model compared to encapsulated ones. The FTIR spectrum allowed for the identification of functional groups responsible for antioxidant and antibacterial properties, indicating that these properties of the nanoemulsions were maintained.Originality/valueThis study demonstrates the successful co-encapsulation of CMFP extract and vitamin D3 in nanoemulsions, which significantly enhanced the stability, bioavailability and functional properties of both compounds. Encapsulated nanoemulsions exhibited higher antioxidant and antimicrobial activities compared to their free counterparts, with controlled release in simulated gastrointestinal conditions. These findings confirm that nanoemulsion-based encapsulation is an effective strategy to protect and enhance the bioactivity of plant extracts and vitamins, supporting their potential use in functional food products and therapeutic application.

Gel cream loaded with <i>Lafoensia pacari</i> phenolics-containing extract with antioxidant and photoprotective activities

Lafoensia pacari`s leaves have phenolic compounds which may lead to photoprotective and antioxidant properties. The aim of this study was to investigate these activities in the L. pacari phenolics-containing extract (LPE) and to obtain gel cream formulations containing LPE and that have photochemoprotective activity. Phenolic compounds and antioxidant activity were determined. Polyacrylamide & C13-14 Isoparaffin & Laureth-7 (Focus gel® 305) formulation, it added synthetic sunscreen Ethylhexyl methoxycinnamate (Eusolex 2292®) or with both Eusolex 2292® and LPE were prepared. The in vitro sun protection factor (SPF) of these formulations was determined by diffuse reflectance spectroscopy. Preliminary stability of gel creams was evaluated. Total phenols and flavonoids content were 3.31% and 0.315%, respectively. LPE showed antioxidant activity by DPPH, with an EC50 of 5.3 µg. mL-1 and by FRAP methods, in which 1g of the extract reduces 323.62 µM/L of ferrous sulfate. LPE showed an additive effect on the value of SPF when associated with Ethylhexyl methoxycinnamate, an increase of 22% in FPS of the formulation (F3). The data obtained allow us to suggest a trend towards the photoquimoprotective effect of the L. pacari phenolics-containing extract in the studied conditions.

Comparison on chemical, structural, thermal, functional and antioxidant properties of polysaccharides and phenolics co-extracted from mangosteen (Garcinia mangostana Linn) peels by different eco-friendly hybrid technologies

This project aimed to compare the characteristics of the polysaccharides and phenolics simultaneously isolated from the peels of mangosteen using two hybrid methods: ultrasound-microwave (UMAE) and enzyme-ultrasound assisted extraction (EUAE). The polysaccharides extracted from mangosteen peels had dark brown to yellow color and rough surface with irregularly shaped particles, an accomplished purification of 92.5-94.8%, medium degree of esterification (48-53%), two molecular weights (0.12 to 2.42 x 105 Da and 11.66 to 13.24 x 105 Da), thermal profiles of two endothermic peaks and one exothermic peak, and monosaccharide profiles rich in arabinose, glucose, and galactose. However, UMAE polysaccharides possessed higher methoxyl content (6.4%), anhydrouronic acid content (69%), but lower solubility (69%), equivalent weight (540 g/mol), total phenolic content (25.9 mg gallic acid equivalent (GAE)/g dry weight (DW)), anthocyanin content (37.5 mg cyanidin-3-glucoside (C3G)/100 g DW), and antioxidant activity (24.9 mg Trolox equivalent (TE)/g DW) than EUAE ones (1.22%, 15%, 91%, 2300 g/mol, 42.1 mg GAE/g DW, 65.3 mg C3G/100 g DW, and 44.64 mg TE/g DW, respectively). Regarding the phenolics, both techniques produced the products with quite similar antioxidant properties in terms of total phenolics (222.7-230 mg GAE/g DW), total flavonoids (62-78 mg rutin equivalent/g DW), anthocyanin (95-108 mg C3G/100 g DW). However, EUAE phenolic extract exhibited higher α-mangostin, and γ-mangostin content (approximately 50% higher) than UMAE one, leading to its higher antioxidant activity. In conclusion, both extraction methods provide eco-friendly ways to obtain valuable products from mangosteen peels with potential health benefits and diverse applications.

Polyphenol compounds contributing to the improved bioactivities of fermented Rubus chingii Hu

This research aims to evaluate the phenolic composition, antioxidant and enzyme inhibition activities of fermented Rubus chingii Hu wine, and explore the correlation between them. TPC (Total Phenolic content) and TFC (Total Flavonoid content) increased rapidly from 0 h to 72 h, followed by a slight decrease in TPC and a significant decrease in TFC. Fermentation could significantly increase the antioxidant activity and α-amylase/α-glucosidase enzyme inhibitory activity of Rubus chingii Hu. A total of 39 polyphenols and organic acids in fermented Rubus chingii Hu were identified by UPLC-ESI-Q-TOF-MS/MS and 11 of them were quantitatively analyzed. After fermentation, the contents of all the detected polyphenol compounds, except for quercetin and ellagic acid, significantly increased (p < 0.05). Correlation analysis showed that protocatechuic acid and catechin played an important role in the antioxidant activity of fermented Rubus chingii Hu, while protocatechuic acid and hypericin played an important role in the α-amylase inhibition activity. This study indicated that Rubus chingii Hu could be applided as a potential meterial for the wine production, and has the potential to be a functional food for promoting health.

Comparative analysis of biologically active substances in leaves and fruits of European dewberry (Rubus caesius L.)

Introduction. In recent years, the attention of researchers has increasingly been attracted by representatives of the genus Rubus, among which the European dewberry (Rubus caesius L.), as one of the most frequently encountered species. There are a number of studies on the chemical composition and pharmacological activity of raw materials of European dewberry. For example, its fruits, leaves, and shoots are rich in compounds of a phenolic nature, have antitumor, antioxidant, and antidiarrheal activity. Consideration of European dewberry as a producing plant of medicinal plant raw materials is relevant. Objective. The study of the composition and content of some groups of biologically active substances (BAS) in the leaves and fruits of European dewberry. Material and methods. The objects of the study were dried leaves and fruits of European dewberry harvested in the Moscow region and the Republic of Bashkortostan in the summer of 2023. The analysis of BAS was carried out according to the methods set out in the Russian State Pharmacopoeia. BAS was detected by qualitative reactions and thin-layer chromatography (TLC). The quantitative determination of BAS was carried out by titrimetry and spectrophotometry (SPM) methods. Results and discussion. During the work, hydrolyzable tannins (10.01 and 5.6%, respectively), organic acids (1.44 and 3.12%, respectively), ascorbic acid (0.068 and 0.11%, respectively) were found in the leaves and fruits of the European dewberry. The amount of anthocyanins in terms of cyanidin-3-5-diglycoside was determined in the fruits of the European dewberry, the value of which was 0.98%. The content of flavonoids in terms of rutin in the leaves of European dewberry was 0.72%. Conclusion. A comparative analysis of BAS in the leaves and fruits of the European dewberry was carried out. The studied objects are promising sources of substances of primary and secondary metabolism.

Effects of Cultivation Temperature on Phenolic Compound Content and Antioxidant Capacity in the Leaves and Stems of the Vegetable Gynura bicolor (Roxb. ex Willd.) DC

The leafy vegetable Gynura bicolor (Roxb. ex Willd.) DC. is cultivated in Taiwan and is popular because of its abundant antioxidant components. In this study, the effects of cultivation temperature on the antioxidant levels and antioxidant activity of methanolic extract from G. bicolor leaves and stems were studied. In cultivated plants, total phenolics were the most abundant components of the methanol extract. The levels of antioxidant compounds from the aboveground portions were highest when cultivated at 25 °C, followed by those when cultivation at 20, 30, and 35 °C. The antioxidant capacity of the leaf extract was highest when G. bicolor was grown at 25 °C, scavenging 69% of the 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical. The antioxidant capacity was lower in stems, scavenging 26% to 41% of the DPPH. A principal component analysis (PCA) was performed to explore the correlation between phenolic compound levels and antioxidant capacity under different cultivation temperatures. The PCA confirmed that growth at 25 °C resulted in the highest levels of phenolic compounds in the leaves G. bicolor.

Physicochemical, Antioxidant Characteristics and Sensory Evaluation of Functional Pro‐Biogenic Ice Cream

ABSTRACTPro‐biogenic is a recent terminology widely used for products that combine biogenic materials and probiotics which has made progressive improvement in a new era of research on functional foods. This study aimed to develop functional ice cream with Bacillus coagulans and propolis extract (PE) as a biogenic part to develop ice cream's physiochemical and antioxidant characteristics. Five probiotic ice cream samples were prepared using different levels of PE powder (0%, 0.2%, 0.4%, 0.6%, and 0.8% w/w), and the physicochemical, total phenol content (TPC), antioxidant and sensory properties, and probiotic survival of the samples were examined. The study found that PE levels did not significantly impact fat, protein, carbohydrate, and ash content, overrun, melting rate, and adhesiveness of probiotic ice cream, but increased dry matter, apparent viscosity, and hardness. Adding PE to freeze‐storage samples significantly (p &lt; 0.05) reduced pH and improved TPC and antioxidant activity. The prepared ice cream containing probiotic bacteria and PE extracts, despite their darker and yellower color, were acceptable based on sensory evaluation. Furthermore, the survival of probiotic bacteria in the ice cream, with different levels of PE appeared to be in acceptable limits (107 CFU/g). The findings of the research indicated that the pro‐biogenic ice cream has good functionality and incorporating a PE aside probiotic could improve physiochemical and antioxidant characteristics which can be used as a value‐added ingredient in the formulation of functional pro‐biogenic ice creams.

Microwave-assisted high-pressure CO2-water extraction of pectin from baobab fruit (Adansonia digitata L): Effects on yield and characterization

Pectin, extensively used in the industry for various purposes, is abundantly present in baobab fruit (Adansonia Digitata L.). This study aimed to investigate the microwave-assisted high-pressure CO2-water (MCAPE) technique, an innovative and environmentally friendly method, to extract this valuable compound. This approach utilizes the combination of microwave technology, high pressure, CO2, and water (instead of organic solvent), achieving an effective and rapid process to produce hazard-free pectin. The optimization of the MCAPE system was carried out using the Box-Behnken design of the response surface methodology. Extraction time (2–7 min), temperature (60–80 °C) and pulp to water ratio (1:10–1:20 g/ml) were selected as the process variables. The optimum extraction conditions to obtain the highest extraction yield (32.42 %) were determined as a temperature of 73° C, extraction time of 4.3 min, and pulp to water ratio of 1:18 g/mL. The pectin obtained by the MCAPE technique at optimum conditions was compared to the pectin obtained by the conventional pectin extraction in terms of pectin yield, moisture content, ash content, protein content, degree of esterification, galacturonic acid content, total phenolic content, antioxidant activity, and structural characterization. Overall, the results revealed that the MCAPE was a novel, fast, effective, and green technique for extracting the pectin from food materials.

Olive mill wastewater: From by-product to smart antioxidant material

Olive mill wastewater (OMWW) is a byproduct of olive oil extraction that represents a critical environmental concern due to its potential adverse effects on ecosystems. Given these premises, spray-dried microparticles were designed and developed using maltodextrins as carriers to encapsulate OMWW bioactive compounds. The microparticles were manufactured using an easily scalable and sustainable spray-drying process. The resulting microparticles were smooth, spherical, and exhibited a mean particle size of about 18 μm. The systems demonstrated notable antioxidant properties with a DPPH radical scavenging activity higher than 60 %, due to the polyphenolic compounds of OMWW (about 24 gallic acid equivalents per g of sample). In addition, the microparticles supported fibroblast and macrophage viability at concentrations up to 1 mg/mL. They also determined a 4-fold inflammation reduction in macrophages, improved collagen expression in fibroblasts, and modulated oxidative stress on aged fibroblasts. In conclusion, these microparticles could be considered as promising medical devices in wound healing, while offering a sustainable solution for valorizing OMWW.

Efficiency of Potato Peel Extract in the Preservation of Cow Butter

This study investigates that the phenolic compound extracted from the potato peels using ethanol by maceration as a natural preservation agent for cow butter, yielding 10.42 ± 0.03% phenolic compound. A quantitative and qualitative analysis of potato peels extract (PPE) was conducted to examine the phenolic compounds. The major preliminary phytochemical screenings (Alkaline Reagent Test, Ferric Chloride Test, Chloride Test) were performed to detect the presence of phenols, flavonoids, and tannins. The total phenolic content was measured using the Folin–Ciocalteu method with UV spectrophotometry, which produced 2.9468 ± 0.03 mg GAE/g of dry extract. The total flavonoid content was determined using the aluminum chloride colorimetric method, resulting in 3.6885 ± 0.02 mg equivalent Quercetin/g of dry extract. During 21 days, butter samples treated with PPE at various concentrations (0.2% and 0.3%) and storage temperatures (20 °C and 45 °C) were examined for chemical parameters (peroxide value and free fatty acid value) and microbiological parameters (aerobic total bacterial count and yeast mould count). The findings showed that the samples preserved at 20 °C with a concentration of 0.3% extract had better preservation than samples stored at other temperatures. It also showed lower values of peroxide and free fatty acids, as well as less microbial growth. On the other hand, samples without extract that were kept at 45 °C demonstrated more oxidation and microbial growth. The oxidative stability of cow butter was assessed using the Rancimat method. Results indicate that PPE significantly enhances both oxidative stability and shelf life, offering preservative benefits for up to six months. Specifically, the induction period (IP) at room temperature reached 3,960 hours (165 days) with PPE, compared to only 120 hours (5 days) without it. These findings suggest that the phenolic compounds in the potato peels could serve as natural preservatives for cow butter, particularly when stored at lower temperatures.

Enhancing color stability of raw chicken patties using instant tea: A comparative study of instant tea produced from low- and high-quality black tea

This study evaluated the efficacy of instant tea powder made from low- and high-quality black tea on the color stability of raw chicken patties stored under refrigerated conditions. The phenolic content and antioxidant properties of the tea were assessed using in vitro assays. Results indicated that instant tea made from high-quality tea had a higher total phenolic content than that made from low-quality tea. Both teas from low- and high-quality raw materials demonstrated significant DPPH radical scavenging and ferric-reducing capacities, indicating their potential as effective natural antioxidants for preserving meat quality. Both teas significantly mitigated CIE a* color loss in chicken patties, performing comparably to commercial antioxidants such as sodium ascorbate and (+/-)-α-tocopherol. The study found no significant difference between the two types of tea, suggesting that low-quality tea is a cost-effective and sustainable alternative. Moreover, a concentration of 250 mg of instant tea powder/kg meat was adequate to maintain the color of raw chicken patties. These findings highlight the potential of instant tea as a natural color preservative, meeting consumer demand for natural additives while promoting resource use efficiency by utilizing tea byproducts.

Analyzing Quinoa Seeds: LC-MS/MS and GC-MS/MS Approaches for Identifying a Nutrient-Rich Functional Food in Alzheimer's and Diabetes Care.

Quinoa is a versatile, nutrient-dense, gluten-free pseudocereal, increasingly recognized for its potential health benefits, particularly in managing diabetes mellitus and Alzheimer's disease-two conditions with growing links. Recent research on 14 quinoa genotypes explored fatty oil composition and bioactive potential of quinoa extracts. Linoleic acid was predominant fatty acid (46.60%-56.33%), while alanine was the most concentrated amino acid across all active extracts (192.4887-1578.0355 nmol/mL). French Vanilla hexane extract exhibited the strongest α-glucosidase inhibition (75.71%), with Santa Ana hexane extract showing the highest α-amylase inhibition (28.58%). Additionally, Titicaca hexane extract displayed notable acetylcholinesterase inhibition (22.22%), and Moqu Arochilla methanol extract had the most potent butyrylcholinesterase inhibition (47.20%). Antioxidant assays revealed that Salcedo and French Vanilla extracts had exceptional DPPH radical scavenging activity, with positive correlations found between total phenolic content and antioxidant activity (DPPH, β-carotene, FRAP). These findings emphasize quinoa's potential as a functional food, offering significant benefits for disease management.