FRAP Activity Research Articles

AN IN VITRO ASSESSMENT OF THE BIOACTIVE, CYTOTOXIC, AND ANTIDIABETIC POTENTIAL OF DIFFERENT PARTS OF TUMBLEWEED (GUNDELIA TOURNEFORTII L.)

This study aimed to investigate the physicochemical properties, bioactive compounds, cytotoxicity, and antidiabetic potential of the tumbleweed plant’s roots (TR), stems & leaves (TSL), and flowers (TF). Results indicated TF as the richest part in bioactive compounds and antioxidant capacity, with the highest crude protein (13.91%), crude oil (15.50%), total phenolic content (214.64 mg GAE/g), total monomeric anthocyanin content (1132.96 mg/g), ABTS (25.48 mg TE/g), CUPRAC (203.92 mg TE/g), and FRAP (32.63 µmol Fe²⁺E/g) activities. Mineral contents varied, with Mg, K, and Ca present in significant amounts across all parts. TF also showed the highest α-glucosidase (61.99%) and α-amylase (54.92%) inhibition, suggesting strong antidiabetic potential. Cytotoxicity was weak across samples, with IC50 values ranging from 1049.76 to 1641.08 μg/ mL against HEK-293 and Caco-2 cells. These findings highlight TF as the most bioactive and nutritionally rich part of the tumbleweed plant.

Enhanced Antioxidant and Digestive Enzyme Inhibitory Activities of Pacific White Shrimp Shell Protein Hydrolysates via Conjugation with Polyphenol: Characterization and Application in Surimi Gel.

Pacific white shrimp shell protein hydrolysates (SSPHs) produced using alcalase (UAH) and papain (UPH), and polyphenols (PPNs) conjugates were prepared using variable concentrations (0.5-3% w/v) of different polyphenols (EGCG, catechin, and gallic acid). When 2% (v/v) of a redox pair was used for conjugation, 0.5% (w/v) of PPNs resulted in the highest conjugation efficiency (CE), regardless of the polyphenol types. However, CE decreased further with increasing levels of PPNs (p < 0.05). SSPHs at 2% retained the highest CE when combined with the selected PPN and redox pair concentrations (p < 0.05). FTIR and 1H-NMR analysis confirmed the successful conjugation of PPNs with the SSPHs. Among all the conjugates, EGCG conjugated with UAH (A-E) or UPH (P-E) exhibited the highest DPPH/ABTS radical scavenging, and metal chelating activities, respectively. The highest FRAP activity was noticed for A-E conjugate followed by UAH-catechin (A-C) and UPH-catechin (P-C) conjugates. The A-C sample (6 mg/mL) demonstrated the strongest inhibition efficiency against α-amylase, α-glucosidase, and pancreatic lipase (89.29, 81.23, and 80.69%, respectively) than other conjugates (p < 0.05). When A-C conjugate was added into surimi gels prepared from Indian mackerel (IM) and threadfin bream (TH) mince at various levels (2-6%; w/w), gel strength, and water holding capacity was increased in a dose-dependent manner, regardless of surimi type. However, whiteness decreased with increasing A-C levels. After the in vitro digestion of surimi gels, antioxidant and enzyme inhibitory activities were also increased as compared to the digest prepared from control surimi gels (added without A-C conjugate). Thus, waste from the shrimp industry in conjugation with plant polyphenols could be utilized to produce antioxidant and antidiabetic or anti-obesity agents, which could be explored as a promising additive in functional foods and nutraceuticals.

Relationship Between the Structure of the Flavone C-Glycosides of Linseed (Linum usitatissimum L.) and Their Antioxidant Activity.

Flavonoids have been documented to have good antioxidant activities in vitro. In recent years, reports on the antioxidant activities of flavone C-glycosides, a subclass of flavonoids, have attracted great attention. Despite the wealth of information on this subject, the correlation between structure and function is not well understood. In this work, the relationship between the structure and the antioxidant activity of 12 flavone C-glycosides extracted from the aerial part of winter linseed (Linum usitatissimum L.) was studied to fill the current gaps. Orientin, isoorientin, vitexin, isovitexin, swertisin, swertiajaponin, carlinoside, schaftoside, lucenin-1, lucenin-2, vicenin-1, and vicenin-2 were purified by preparative HPLC and by the drowning-out crystallization method. Then, the control of the purity and the confirmation of the chemical structures were assessed by LC-MS and NMR analyses. The antioxidant activity was evaluated using ABTS, CUPRAC, FRAP, and iron chelating activity in vitro assays. Luteolin and its flavone C-glycoside derivatives exhibited higher antioxidant activity than apigenin and its flavone C-glycosides derivatives. This could be attributed to the ortho-dihydroxyl groups at C-3' and C-4' of the B ring in the flavonoid skeleton, which seemed to play an important role in antioxidant behavior. These results indicate that the antioxidant activity of these compounds, derived from apigenin and luteolin, can be closely related to their structural characteristics, including the position and nature of the sugars, the number of hydroxyl groups, and the presence of methyl group.

Use of Chlorella vulgaris Lipidic Extracts in the Development of Healthier Pastry Products with Reduced Fat Contents.

Pastry products constitute a significant segment of the food market. However, the high amount of fat used in their production poses a challenge when competing for the attention of modern consumers, who are more conscious of the health problems associated with the consumption of high-fat products. With this in mind, the main objective of this study is the reduction of the total fat and saturated fat contents of two bakery products, brioche-type bread and rice cake, by partial substitution of the main fat source with Chlorella vulgaris lipid extracts obtained through non-thermal high-pressure extraction (HPE). A reduction of 3% in the fat content of the brioche and a reduction of 11.4% in the total fat content of the rice cake were observed when the microalgae extracts were used to replace 10% of the margarine used in the brioche and 20% of the sunflower oil used in the rice cake. This substitution resulted in fat-reduced bakery products with similar physicochemical and nutritional properties to the full-fat controls. A triangle test demonstrated that no differences were perceived for the fat-reduced brioche, while in the rice cake, only slightly perceptible differences were detected. Moreover, brioche and rice cake containing the extract presented values of 1.22 ± 0.27 and 1.29 ± 0.39 mg GAE/g of total phenolic compounds, respectively. DPPH and FRAP activities were also quantified in 0.95 ± 0.38 and 1.83 ± 0.27 µmol AAE/g for brioche with extract and 1.10 ± 0.61 and 1.39 ± 0.39 µmol AAE/g for the rice cake with extract, respectively. The products were microbially stable for at least four days at room temperature. This study demonstrates the potential of using HPE microalgal lipid extracts as fat substitutes in bakery products.

Cricket protein-based film containing Caralluma fimbriata extract-based nanoparticles for preservation of cheddar cheese

A bioactive film was developed using cricket (Acheta domestica) protein (Cric-Prot) and Caralluma fimbriata extract-based nanoparticles [Car-Fim-NPs (0.0, 1.0, 2.0, and 3.0 % w/v)] to augment the storage stability and functional value of cheddar cheese (Ched-Chee). The Car-Fim-NPs were developed using an ultrasonication-mediated (20 kHz, 500 W, 10 min, pulse duration of 5/5 s on/off) green method. The addition of Car-Fim-NPs modified the film characteristics [density (%), WVTR (mg/mt2), transmittance (%), elongation at break (%), and colour (L*, a*, b*)] and enhanced its antioxidant [DPPH, ABTS and FRAP activities, total phenolic and flavonoid contents, and antioxidant release (%)] and antimicrobial (inhibitory halos against E. coli and S. aureus) potential. Application of the films containing Car-Fim-NPs (1.0–3.0 %) increased the antioxidant potential (DPPH, ABTS and FRAP activities), lipid (TBARS and free fatty acids) and protein (total carbonyl content) oxidative stability, and microbial quality (microbial counts) of the Ched-Chee during 90 days of storage. The sensory quality of Ched-Chee showed a significant increase after day 30 till the storage end. Gastrointestinal digestion simulation augmented the antioxidant potential of Ched-Chee. Overall, the results indicate the possibility of theuse ofCric-Prot-based film containing Car-Fim-NPs to enhance thestorage quality of Ched-Chee.

Genotoxic, biochemical, cytotoxic and biomolecular alterations in the early-life stage of zebrafish exposed to diphenyl ether

Diphenyl ether (DE) is a chemical compound being used in a number of industries such as soap, detergents, perfumes, adhesive, dyes, herbicides and as a flame retardant in plastics, rubbers and textiles, etc. DE is the final debromination product of polybrominated diphenyl ethers (PBDEs) under anaerobic conditions. The present investigation evaluated the genotoxic, biochemical, histopathological, ultrastructural (SEM) and biomolecular (ATR-FTIR) changes in the zebrafish larvae after DE exposure. After the determination of 96 h LC50 value zebrafish embryos were exposed to sublethal concentrations (¼ LC50 and ½ LC50) of DE. Significantly increased DNA damage in terms of tail length (TL), tail intensity (TI), olive tail moment (OTM) and tail moment (TM) was observed after the DE exposure to zebrafish larvae. Also, increased lipid peroxidation (MDA) and decreased FRAP activity were reported after DE exposure. The catalase (CAT), Glutathione-S-transferase (GST), and Acetylcholinesterase (AChE) activity were reported to be significantly increased and a decreased superoxide dismutase (SOD) activity was observed in DE-exposed groups. After DE exposure, Decreased cell viability and increased apoptosis were reported in zebrafish larvae. The histological and ultrastructural (SEM) analysis revealed the alterations in the zebrafish larvae exposed to DE. The ATR-FTIR study revealed the changes in the biomolecules such as DNA and protein after the DE exposure. The present study will help to understand the destructive aspects of DE in the early life stages of aquatic organisms and could be utilized to assess environmental risk.

The effects of the magnetic field on germination and seedling growth of chickpea (Cicer arietinum L.) and sunflower (Helianthus annuus L.)

Organisms interact with their environment and effects of environmental factors vary depending on ecology and tolerance levels. However magnetic field is an inevitable factor for all organisms. The aim of the study was to investigate the effects of different magnetic field (MF) applications on germination percentage, pigment content and antioxidant capacity of two important agricultural plant (Sunflower and Chickpea) species. Initially, seeds were exposed to 5 mT, 10 mT and 20 mT magnetic field generated by Helmholtz coil for detection of germination effects. Then seedling test was survived at the same conditions. MF was applied 20 minutes for every day at the same time period. According to germination results, MF application to sunflower and chickpea seeds was resulted with increase in germination percentage compared to control. 20 mT application caused decrease in shoot length of sunflower seedlings. On the contrary, 20 mT MF application resulted with increase in shoot length of chickpea seedlings. All magnetic field strengths increased carotenoid levels in chickpea seedlings. Also, MF application affected the phenolic and flavonoid contents of sunflower and chickpea seedlings. Depending on the increase in secondary metabolites, DPPH and FRAP activities varied. As a conclusion, MF application contributed to effect on plant metabolism and it has the potential to be used in agricultural applications.

Moringa oleifera Lam. Leaf Peptides: Antioxidant and Antiproliferative Activity in Human Colon Cancer Caco-2 Cell Line.

Reactive oxygen species are produced as part of the cellular metabolism. However, lifestyle can promote an excess in their concentration. Free radicals react with DNA, promoting the appearance of cancer cells. Therefore, natural antioxidants have been suggested as an alternative to prevent this disorder. Peptides are protein fragments that have been produced from various plants. In previous work, Moringa oleifera leaf peptides (MOPHs) with antioxidant potential were generated and identified. However, the spectrophotometric methods used to evaluate their antioxidant activity do not fully reflect its potential. In this work, the antioxidant activity of MOPHs was assessed by the ferric reducing antioxidant power assay (FRAP) and cellular antioxidant activity method on the human colon cancer cell line Caco-2. Also, their antiproliferative activity was evaluated. The MOPHs exhibited a FRAP activity of 1435 µmol TE/g, and at 500 µg/mL; the peptides did not show a cytotoxic effect on healthy colon CCD-18Co cells. Moreover, the MOPHs increased Caco-2 antioxidative activity to a greater extent by 73.45% and 83.62% at 250 and 500 µg/mL, respectively. Regarding cellular proliferation, the MOPHs inhibited it by 78.19% and 90.20% at 200 and 500 µg/mL, respectively. These findings highlight the potential of Moringa oleifera leaf peptides as functional ingredients with significant health benefits, demonstrating antioxidant and antiproliferative properties.

Study on Bioactive Components of Aromatic Cynanchum thesioides (Freyn) K. Schum by Solvent Fractionation.

This study evaluated the antioxidant activity of the methanol extract from aromatic Cynanchum thesioides (Freyn) K. Schum. by fractionating it with different solvents, aiming to provide theoretical evidence for the development of products related to aromatic Cynanchum thesioides (Freyn) K. Schum. The yield of the methanol extract was 13.33%, with the water fraction showing the highest yield, followed by n-hexane, n-butanol, dichloromethane, and ethyl acetate. Among these fractions, the ethyl acetate fraction showed the highest antioxidant activity, as indicated by total polyphenol content and ABTS radical scavenging activity. The DPPH radical scavenging activity, reducing power, and SOD-like activity measurements showed no significant difference between the ethyl acetate and n-butanol fractions, as both showed the highest radical scavenging activity. In the FRAP activity measurement, the n-butanol fraction ranked behind the ethyl acetate and dichloromethane fractions in terms of antioxidant activity. Although the ethyl acetate fraction showed the highest antioxidant activity, its yield was only 1.29%, making it unsuitable for product production considering productivity and economy. However, the n-butanol fraction showed overall high antioxidant activity and was approximately four times more abundant, with a yield of 5.80% compared to the ethyl acetate fraction. Consequently, considering both productivity and economy, the n-butanol fraction is considered suitable for product development and production.

Novel application of cyclo(-Phe-Pro) in mitigating aluminum toxicity through oxidative stress alleviation in wheat roots

Microbial secondary metabolites are crucial in plant-microorganism interactions, regulating plant growth and stress responses. In this study, we found that cyclo(-Phe-Pro), a proline-based cyclic dipeptide secreted by many microorganisms, alleviated aluminum toxicity in wheat roots by increasing root growth, decreasing callose deposition, and decreasing Al accumulation. Cyclo(-Phe-Pro) also significantly reduced Al-induced reactive oxygen species (ROS) with H2O2, O2•-, and •OH levels decreasing by 19.1%, 42.8%, and 17.9% in root tips, thus protecting the plasma membrane from oxidative damage. Although Al stress increased the activities of superoxide dismutase (SOD), catalase (CAT), peroxidase (POD), and ascorbate peroxidase (APX) in wheat roots, cyclo(-Phe-Pro) application reduced these enzyme activities. However, compared to the Al treatment, cyclo(-Phe-Pro) application increased DPPH and FRAP activities by 16.8% and 14.9%, indicating increased non-enzymatic antioxidant capacity in wheat roots. We observed that Al caused the oxidation of ascorbate (AsA) and glutathione (GSH) to dehydroascorbate (DHA) and glutathione disulfide (GSSG), respectively. Under Al stress, cyclo(-Phe-Pro) treatment maintained reduced AsA and GSH levels, as well as high AsA/DHA and GSH/GSSG redox pair ratios in wheat roots. High AsA/DHA and GSH/GSSG ratios can reduce Al toxicity by neutralizing free radicals and restoring redox homeostasis via antioxidant properties. These results suggest that cyclo(-Phe-Pro) maintains ASA- and GSH-dependent redox homeostasis to alleviate oxidative and Al stress in wheat roots. Findings of this study establishes a theoretical foundation for using microbial metabolites to mitigate Al toxicity in acidic soils, highlighting their potential in sustainable agriculture.

Terminalia ivorensis demonstrates antioxidant properties and alters proliferation, genomic instability and migration of human colon cancer cells in vitro.

Colorectal cancer is a global killer that causes approximately 940 thousand deaths annually. Terminalia ivorensis (TI) is a tropical tree, the bark of which is used in African traditional medicine for the treatment of diabetes, malaria and ulcer. This study investigated TI as a potential anticancer agent in human colon cells in vitro. TI was extracted sequentially with petroleum ether, chloroform, ethyl acetate and ethanol. Antioxidant activity was assessed by DPPH and FRAP, and differential effects on cell viability, growth, DNA damage, DNA repair, and migration were measured in human colon cancer cells (CaCo-2) and/or non-cancerous human colonocytes (NCM460). The TI phytochemicals most strongly associated with these effects were identified by partial least-squares discriminant analysis. DPPH and FRAP activity were highest in TI ethyl acetate and ethanol extracts (p=0.001). All TI extracts significantly inhibited cell viability and growth and induced DNA damage and inhibited DNA repair in both cell models. The majority of TI extracts were significantly (p=0.01) more toxic to cancer cells than non-cancerous colonocytes. DNA repair was significantly (p=0.001) inhibited in CaCo-2 cells by ethyl acetate extract compared with NCM460 cells. Migration was also significantly inhibited (p<0.001) in CaCo-2 by ethyl acetate (80%) and ethanol extracts (75%). Specific benzoic acids, flavonoids and phenols were identified to be strongly associated with these effects. TI displayed strong antioxidant activity and specific anticancer effects by inducing cell death and DNA damage, and by inhibiting DNA repair, cell proliferation and migration.

Exploring the bioactivity potential of indigenous Ganoderma species from Northern Serbia: insights into antioxidant and anti-acetylcholinesterase properties.

This study explores the bioactivity potential of four indigenous Ganoderma species from northern Serbia (G. applanatum, G. lucidum, G. pfeifferi, and G. resinaceum), comparing antioxidant and anti-acetylcholinesterase (anti-AChE) properties. The mycochemical profile, including ethanol (EtOH), water (H2O), and chloroform (CHCl3) extracts, was analysed, revealing significant phenolic compounds, such as 2,5-dihydroxybenzoic acid. Highest total phenolic content (TP) was in EtOH extracts (205 - 380 mg GAE/g d.w.), and total carbohydrate content peaked in G. pfeifferi CHCl3 extracts (1895 ± 0.29 mg GluE/g d.w., 439 ± 0.42 mg FruE/g d.w.). DPPH and FRAP activities were prominent in G. applanatum H2O extracts, while CHCl3 extracts excelled in the NO assay, and EtOH extracts were superior in the ABTS assay. The most effective AChE inhibitors were polar extracts from G. pfeifferi. These findings emphasise the potential therapeutic use of Ganoderma species, particularly G. pfeifferi, in combating oxidative stress and acetylcholine deficiencies.

Toxic Effects of 4-Bromodiphenyl Ether (BDE-3) on Antioxidant Enzymes, Cell Viability, Histology and Biomolecules in Zebrafish Embryo-Larvae.

Polybrominated diphenyl ethers (PBDEs) are a class of flame retardants that are being used widely in industrial and consumers products such as plastics, electronics, furniture, textiles and so forth. They can undergo debromination process to form less brominated diphenyl ethers, which are bioaccumulative, more volatile and more toxic in nature. The current study was conducted to reveal the biochemical, apoptotic, histopathological, ultrastructural and biomolecular (ATR-FTIR) toxicity of 4-bromodiphenyl ether (BDE-3) in zebrafish larvae. After the 96-h LC50 determination, the zebrafish embryos were exposed to sublethal concentrations of BDE-3, that is, 0.79 and 1.59 mg/L. The MDA content was found to be significantly increased in BDE-3 exposed larvae whereas the FRAP activity was found to be decreased. The catalase (CAT), glutathione-S-transferase (GST) and acetylcholinesterase (AChE) activity were observed to be significantly increased, and a decreased superoxide dismutase (SOD) activity was reported after the BDE-3 exposure in zebrafish larvae. The cell viability was reported to be decreased in zebrafish larvae after BDE-3 exposure. Histopathological and ultrastructural alterations were also observed in the BDE-3 exposed zebrafish larvae. The changes in the biomolecules such as DNA and protein were also revealed via ATR-FTIR analysis. The present investigation will help to understand the toxic nature of less brominated diphenyl ethers and could be utilised to assess environmental risk.

Phytochemical content, antioxidant, and anti-inflammatory activities of Morrocan Cynara cardunculus L. var. ferocissima leaf methanolic extract.

Cyanra cardunclus L. var. ferocissima is widely used in Morocco as a food and in traditional medicine. Therefore, this study aimed to determine, for the first time, the phytochemical content and antioxidant and anti-inflammatory activities of this variety. Qualitative tests were used to screen for the phytochemical compounds present in the extract, and spectrophotometric methods were used for quantification. The sugar profiles were determined using HPLC. Antioxidant activity was determined in vitro using DPPH, FRAP, and total antioxidant activity assays, and anti-inflammatory activity was assessed using serum albumin denaturation and membrane stabilization assays. The extract contained a high amount of total polyphenols, hydrocinnamic acids, anthocyanins, chlorophyll, ortho-diphenols, terpenoids, and triterpenoids. In addition, five sugars were identified with high amounts of raffinose and sucrose. The extract exerted considerable antioxidant activity by scavenging radicals and reducing power. It exerts anti-inflammatory effects by inhibiting protein denaturation and heat-inducing hemolysis. From the correlation results, anthocyanin, polyphenol, and triterpenoid contents were strongly correlated with DPPH free radical scavenging activity. Orthodiphenols, flavonols, and chlorophyll α were strongly correlated with FRAP, whereas orthodiphenols, hydrocinnamic acids, and triterpenoids were strongly correlated with total antioxidant activity. In terms of anti-inflammatory activity, orthodiphenols, hydrocinnamic acids, and triterpenoids correlated strongly with inhibition of bovine serum albumin denaturation activity, whereas terpenoids, flavonols, and chlorophyll correlated strongly with red cell membrane-stabilizing activity. In conclusion, the Moroccan Cynara cardunclus var. ferocissima leaf methanolic extract constitutes a promising source of phytochemicals with considerable antioxidant and anti-inflammatory activity.

Anti-biofilm properties of Portuguese honeys against multi-drug resistant microorganisms: A promising strategy for chronic wounds healing

Honey is considered a promising strategy for chronic wound management, being a possible solution for bacterial resistance problem mostly due to its physical-chemical features. However, these properties might vary significantly depending on the honey floral source. Dark-colored honey, such as chestnut honey, is related to increased antioxidant and bactericidal properties. This study aims to assess biofilms of multidrug-resistant microorganisms in honey samples from the Natural Park of Montesinho, in Portugal, which is considered a region with predominant chestnut floral source. The minimum inhibition concentration (MIC) of honey was tested for Staphylococcus aureus, Escherichia coli, Klebsiella pneumoniae, Pseudomonas aeruginosa, and Candida albicans. The biofilm removal as well as the metabolic inactivation of the biofilms were evaluated using three honey concentrations: 1xMIC, 5xMIC, and 10xMIC. The biofilm viability was analyzed with fluorescent microscopy. Honey samples were characterized according to the pollen profile, phenolic composition, H2O2 levels, tyrosinase inhibition, and pH. The antioxidant capacity was determined through FRAP and ABTS assays. Most of the honey samples exhibited a MIC of 6.75%. Biofilm removal efficacy differs among samples. Regression analysis evidenced a positive correlation between the biofilm removal and concentrations of H2O2, vanillic acid, pinocembrin, Cytisus striatus and Corrigiola telephiifolia, and pH. The honey concentration of 10xMIC was the most effective to inhibit the biofilm metabolism and viability. The concentrations of C. sativa, H2O2, and the anti-tyrosinase and FRAP activities were also positively correlated. The honey samples had a dominant presence of Castanea sativa pollen and were effective against biofilms formed by multidrug-resistant microorganisms.

Beyond Traditional Methods: Deep-Learning Machines Empower Fingerroot (Boesenbergia rotunda)-Extract Production with Superior Antioxidant Activity.

This study investigated the impact of drying parameters on the quality of fingerroot (Boesenbergia rotunda) extract, focusing on phenolic compounds, flavonoids, and antioxidant activity. A Box-Behngen design was employed to evaluate the effects of maltodextrin concentration, inlet temperature, and outlet temperature on the extract's properties. The highest total phenolic content (18.96 µg of GAE/mg extract) and total flavonoid content (33.52 µg of GE/mg extract) were achieved using 20% maltodextrin, a 160 °C inlet temperature, and an 80 °C outlet temperature. Antioxidant activity, measured by DPPH and FRAP assays, was also influenced by drying parameters. Stepwise regression analysis revealed that maltodextrin concentration significantly affected all responses, while the inlet temperature had no significant effect. The outlet temperature significantly influenced FRAP activity. The developed mathematical models accurately predicted experimental values, validating the effectiveness of the RSM and Deep-Learning Machine. Optimal drying conditions for maximizing phenolic compounds were determined to be 20% maltodextrin, a 150 °C inlet temperature, and a 70 °C outlet temperature, resulting in TPC 15.33 µg of GAE/mg extract, TF 28.75 µg of GE/mg extract, IC50 value of 3.99 µg/mL, FRAP value at 4.44 µmoL Fe2+/mg extract of phenolic content, and 18.96 µg of the GAE/mg extract. Similar conditions were found to be optimal for maximizing flavonoid content. These findings provide valuable insights for optimizing the drying process of fingerroot extract to preserve its bioactive compounds and enhance its potential applications.

Enhancing prebiotic, antioxidant, and nutritional qualities of noodles: A collaborative strategy with foxtail millet and green banana flour.

Foxtail millet (FM) and green banana (GB) are rich in health-promoting nutrients and bioactive substances, like antioxidants, dietary fibers, and various essential macro and micronutrients. Utilizing GB and FM flour as prebiotics is attributed to their ability to support gut health and offer multiple health benefits. The present study aimed to evaluate the impact of incorporating 10% GB flour (GBF) and different proportions (10-40%) of FM flour (FMF) on the prebiotic potential, antioxidant, nutrient, color, cooking quality, water activity and sensory attributes of noodles. The prebiotic potential, antioxidant, and nutrient of the produced noodles were significantly improved by increasing the levels of FMF. Sensorial evaluation revealed that noodles containing 30% FMF and 10% GBF attained comparable scores to the control sample. Furthermore, the formulated noodles exhibited significantly (p < 0.05) higher levels of protein, essential minerals (such as iron, magnesium, and manganese), dietary fiber (9.37 to 12.71 g/100 g), total phenolic compounds (17.81 to 36.35 mg GA eq./100 g), and total antioxidants (172.57 to 274.94 mg AA eq./100 g) compared to the control. The enriched noodles also demonstrated substantially (p < 0.05) increased antioxidant capacity, as evidenced by enhanced DPPH and FRAP activities, when compared to the control noodles. Overall, the incorporation of 30% FMF and 10% GBF led to a noteworthy improvement in the nutritional and antioxidant qualities of the noodles, as well as the prebiotic potential of the noodles with regard to L. plantarum, L. rhamnosus, and L. acidophilus. The implementation of this enrichment strategy has the potential to confer a multitude of health advantages.

Impact of Incorporating Dried Chaga Mushroom (Inonotus obliquus) into Gluten-Free Bread on Its Antioxidant and Sensory Characteristics.

Gluten-free bread is increasingly popular among individuals with celiac disease, and The incorporation of mushroom flour offers a novel method to enhance its nutritional profile, antioxidant content, and sensory properties. This study aimed to evaluate the antioxidant and sensory characteristics of gluten-free bread with varying amounts of chaga mushroom flour (5%, 10%, 15%, 20%). The total contents of polyphenols and flavonoids were measured using a spectrophotometric method. Antioxidant activity was assessed through DPPH and FRAP methods, while textural properties were evaluated using the TPA test. Bread colour was analysed using the CIELab system, and sensory evaluation was performed by a panel of trained consumers. The results showed that gluten-free bread enriched with chaga flour had increased polyphenol and flavonoid content and enhanced antioxidant activity. The highest levels of polyphenols, flavonoids, DPPH, and FRAP activity were found in bread with 20% chaga. The addition of chaga mushroom significantly affected the bread's hardness, cohesiveness, and chewiness. Specifically, 20% chaga flour had the most pronounced effect on hardness and elasticity, while 15% chaga flour had the greatest impact on chewiness and cohesiveness. The bread's colour darkened with higher chaga concentrations. The results of sensory evaluation showed a negative correlation between consumer preferences and bread fortified with chaga mushroom flour. The overall consumer acceptability score indicates that only a small addition of mushroom flour (up to 10%) can be used to bake gluten-free bread.

MBA 포도 첨가에 따른 ALE 맥주의 발효 및 품질 특성

This study investigated the fermentation characteristics and quality attributes of ale beer brewed with MBA grapes to enhance the diversity of Korean domestic ale beers. The grapes were added to the wort in two forms: must and juice, at ratios of 10% and 20%. The results showed that while ale beer with 20% grape addition began fermentation a day later, all samples completed fermentation well on the sixth day. Increasing MBA grape content lowered the pH and increased total acidity and malic acid content without significantly affecting the sour taste. Higher grape addition also decreased the beer’s IBU and bitterness scores in sensory evaluation. The addition of must addition enhanced redness due to anthocyanins, significantly increasing color intensity and EBC value of ale beer. Ale beer with the addition of must exhibited higher antioxidant capacities in total phenolic compound content, DPPH radical scavenging, and FRAP activities compared to that with the addition of juice. Sensory evaluation indicated that ale beer with 20% juice addition was preferred for its color, aroma, sweetness, body, and overall preference. The addition of MBA must improved antioxidant capacity, but ale beer with 20% juice had superior sensory qualities.

MBA 포도 첨가에 따른 ALE 맥주의 발효 및 품질 특성

This study investigated the fermentation characteristics and quality attributes of ale beer brewed with MBA grapes to enhance the diversity of Korean domestic ale beers. The grapes were added to the wort in two forms: must and juice, at ratios of 10% and 20%. The results showed that while ale beer with 20% grape addition began fermentation a day later, all samples completed fermentation well on the sixth day. Increasing MBA grape content lowered the pH and increased total acidity and malic acid content without significantly affecting the sour taste. Higher grape addition also decreased the beer’s IBU and bitterness scores in sensory evaluation. The addition of must addition enhanced redness due to anthocyanins, significantly increasing color intensity and EBC value of ale beer. Ale beer with the addition of must exhibited higher antioxidant capacities in total phenolic compound content, DPPH radical scavenging, and FRAP activities compared to that with the addition of juice. Sensory evaluation indicated that ale beer with 20% juice addition was preferred for its color, aroma, sweetness, body, and overall preference. The addition of MBA must improved antioxidant capacity, but ale beer with 20% juice had superior sensory qualities.