Highest Phenolic Content Research Articles

Antioxidant Activity, Total Phenolics, and Total Flavonoids Content of Bajakah Tampala (Spatholobus littoralis): The Indigenous Herbal Medicine from Kalimantan

Bajakah tampala (Spatholobus littoralis), a medicinal plant traditionally used in Indonesia, particularly on Kalimantan Island, has garnered interest for its potential health benefits. However, scientific evidence remains scarce. This study investigated the antioxidant activity of S. littoralis extract and its total phenolic and flavonoid content. Ethanol extraction and evaporation were used to prepare the extract. The DPPH method assessed antioxidant activity, while Folin–Ciocalteu and AlCl3 complexation methods quantified total phenolics and flavonoids, respectively. The S. littoralis extract exhibited strong antioxidant activity with an IC50 value of 54.19 ± 8.15 µg/mL. Additionally, the extract contained substantial levels of phenolics (0.649 ± 0.026% GAE) and flavonoids (1.084 ± 0.043% QE). These findings suggest a link between the high phenolic and flavonoid content of S. littoralis extract and its observed strong antioxidant activity.

Silk acid-tyramine hydrogels with rapid gelation properties for 3D cell culture

Silk fibroin (SF) can be enzymatically crosslinked through tyrosine residues to fabricate hydrogels with good biocompatibility and tunable mechanical properties. Using tyramine substitution can increase the phenolic group content to facilitate the gelation kinetics and mechanical properties. In this study, a two-step chemical modification method is demonstrated to synthesize silk acid-tyramine (SA-TA) conjugates with a high phenolic group content (>7 mol%). The SA-TA shows rapid enzyme-catalyzed gelation property where the sol–gel transition takes less than 10 s at 37 °C, allowing cell encapsulation with uniform distribution while maintaining high cell viability (>90 %). Furthermore, the enzyme-catalyzed SA-TA hydrogels show enhanced storage modulus than enzyme-catalyzed SF hydrogels, long-term stability, and good cytocompatibility, indicating their great potential in 3D cell culture. The in vivo implantation study demonstrates that the SA-TA hydrogels are biodegradable with a mild immune response. This implies that SA-TA hydrogels can be applied in various medical applications, such as tissue engineering, cell delivery, and 3D bioprinting. Statement of significanceIn this study, a two-step chemical modification method is demonstrated to synthesize silk acid-tyramine (SA-TA) conjugates with a high phenolic group content (>7 mol%). Owing to the increased content of the phenolic group, the SA-TA shows rapid enzyme-catalyzed gelation property where the sol–gel transition takes less than 10 s at 37 °C, allowing cell encapsulation with uniform distribution while maintaining high cell viability (>90 %). Furthermore, the enzyme-catalyzed SA-TA hydrogels show enhanced storage modulus than enzyme-catalyzed SF hydrogels, long-term stability, and good cytocompatibility, indicating their great potential in 3D cell culture. The in vivo implantation study demonstrates that the SA-TA hydrogels are biodegradable with a mild immune response. This implies that SA-TA hydrogels can be applied in various medical applications, such as tissue engineering, cell delivery, and 3D bioprinting.

Investigation of the protective role of Ginkgo biloba L. against phytotoxicity, genotoxicity and oxidative damage induced by Trifloxystrobin

Trifloxystrobin (TFS) is a widely used strobilurin class fungicide. Ginkgo biloba L. has gained popularity due to its recognized medicinal and antioxidant properties. The aim of this study was to determine whether Ginkgo biloba L. extract (Gbex) has a protective role against TFS-induced phytotoxicity, genotoxicity and oxidative damage in A. cepa. Different groups were formed from Allium cepa L. bulbs subjected to tap water (control), 200 mg/L Gbex (Gbex1), 400 mg/L Gbex (Gbex2), 0.8 g/L TFS solution (TFS), 200 mg/L Gbex + 0.8 g/L TFS (TFS + Gbex1) and 400 mg/L Gbex + 0.8 g/L TFS (TFS + Gbex2), respectively. The phenolic composition of Gbex and alterations in the morphological, physiological, biochemical, genotoxicity and anatomical parameters were evaluated. Rutin, protocatechuic acid, catechin, gallic acid, taxifolin, p-coumaric acid, caffeic acid, epicatechin, syringic acid and quercetin were the most prevalent phenolic substances in Gbex. Rooting percentage, root elongation, weight gain, chlorophyll a and chlorophyll b decreased by approximately 50%, 85%, 77%, 55% and 70%, respectively, as a result of TFS treatment compared to the control. In the TFS group, the mitotic index fell by 28% compared to the control group, but chromosomal abnormalities, micronuclei frequency and tail DNA percentage increased. Fragment, vagrant chromosome, sticky chromosome, uneven chromatin distribution, bridge, vacuole-containing nucleus, reverse polarization and irregular mitosis were the chromosomal abnormalities observed in the TFS group. The levels of proline (2.17-fold) and malondialdehyde (2.71-fold), as well as the activities of catalase (2.75-fold) and superoxide dismutase (2.03-fold) were increased by TFS in comparison to the control. TFS-provoked meristematic disorders were damaged epidermis and cortex cells, flattened cell nucleus and thickened cortex cell wall. Gbex combined with TFS relieved all these TFS-induced stress signs in a dose-dependent manner. This investigation showed that Gbex can play protective role in A. cepa against the phytotoxicity, genotoxicity and oxidative damage caused by TFS. The results demonstrated that Gbex had this antioxidant and antigenotoxic potential owing to its high phenolic content.

Aromatic Herbs of the Lamiaceae Family as Functional Ingredients in Wheat Tortilla

The rationale for this research is the investigation of the potential health benefits as well as the antibacterial and antifungal properties of selected aromatic plants from the Lamiaceae family, which may lead to the development of improved functional foods. The present study investigated the effects of incorporating dried aromatic plants Thymus vulgaris, Thymus serpyllum, Thymus × citriodorus, Origanum vulgare and Rosmarinus officinalis at a concentration of 1% in refined wheat flour and wholemeal flour on the production of functional tortillas. Sensory analysis was employed to identify the optimal 1% addition, with the objective of achieving a favorable flavor and aroma profile. It was hypothesized that this addition would affect water activity, moisture, texture, color, antioxidant content and phenolic content, thereby enhancing the tortillas as a source of bioactive compounds. The results indicated that the type of flour used had a significant impact on the water activity of the tortillas, with wholemeal flour resulting in higher water activity than refined flour. The water activity ranged between 0.735 and 0.821, while the water content remained relatively stable. The water activity in whole-grain tortillas was significantly higher than that of refined flour tortillas, with a value exceeding 0.8, which makes them susceptible to mold growth and the production of mycotoxins. The sensory evaluations indicated that the enriched refined flour tortillas with common thyme (Thymus vulgaris), lemon thyme (Thymus × citriodorus) and rosemary (Rosmarinus officinalis) were rated highly; a similar result was observed for the whole-grain tortillas enriched with wild thyme (Thymus serpyllum) and lemon thyme. The whole-grain tortillas with rosemary were rated the highest of all the tortillas. The addition of aromatic plants increased the phenolic content and the antioxidant potential, depending on the flour type and the plant used. The addition of wild thyme and rosemary resulted in a significant increase in the phenolic content of wheat tortillas, while all enriched whole-grain tortillas exhibited a higher phenolic content than the control samples. The highest phenolic content in whole-grain tortillas was found in those fortified with rosemary, oregano and wild thyme. The highest antioxidant content was recorded in tortillas prepared with rosemary, irrespective of whether the flour used was refined or wholemeal. Fourteen phenolic compounds were tentatively identified in aromatic plants tested. The main phenolic compounds in Origanum vulgare were flavonoids. Rosmarinic acid was the dominant phenolic compound in rosemary and all thyme species, reaching the highest level in rosemary. Such high levels of rosmarinic acid may be responsible for the high antioxidant and total phenolic contents observed in rosemary extracts and also in tortillas when this plant is included in the recipe. The results of this study indicate that selected aromatic plants, particularly rosemary, have the potential to be utilized as functional ingredients in bakery products. By incorporating dried aromatic plants from the Lamiaceae family into wheat flour tortillas, food manufacturers can create products that not only taste better but also provide added health benefits. The use of selected herbs can improve the nutritional profile of tortillas by increasing antioxidant properties and, due to the properties of herbs, extend the shelf life of the product.

Evaluation of Proximate, Phytochemicals, Antioxidant Capacity, Enzymatic Inhibition, and Anti-Inflammatory Properties of Avocado Seed Meal as Potential Feed Additive

This study examined the proximate composition, phytochemical profile, antioxidant capacity, enzymatic inhibition, and anti-inflammatory properties of avocado seed meal. The proximate analysis revealed that avocado seed meal is rich in protein (17.32%), fat (15.33%), and carbohydrates (48.73%), with moderate levels of moisture (10.26%), ash (2.39%), and crude fiber (5.97%). Phytochemical analysis indicated high contents of phenols (111.56 mg/g), saponins (96.94 mg/g) and flavonoids (66.66 mg/g), but lower levels of alkaloids (14.60 mg/g), tannins (1.17 mg/g), and steroids (0.89 mg/g). The antioxidant properties assessed showed significant DPPH (50.05%) and FRAP (63.04%) free radical scavenging activities, though lower inhibition of lipid peroxidation (34.88%) and vitamin C content (0.03 mg/g). Enzymatic inhibition assays demonstrated alpha-lipase, alpha-glucosidase, and alpha-amylase inhibition rates of 31.46%, 27.56%, and 50.88%, respectively. Anti-inflammatory properties were also notable, with 24.02% albumin denaturation inhibition and 37.99% antiprotease activity. These findings suggest that avocado seed meal holds considerable potential for nutritional and therapeutic applications as natural feed supplement for livestock and humans.

Exploring Allelochemical Compositions in The Roots of Two Varieties of Anacardium occidentale (Cashew)

Allelochemicals are chemicals released by plants that affect other plants and pests. The chemicals are provided by different parts of the plant or released through the natural decomposition of the associated plants. Anacardium occidentale has been reported to exhibit allelopathy. The bark and inner parts of the roots of the two varieties (red and yellow) of Anacardium occidental (Linn) were qualitatively and quantitatively analysed for the presence of allelochemicals. The samples were also subjected to Gas Chromatography-Mass Spectrometry (GC/MS) analysis. The qualitative results showed that flavonoids, tannins, and phenols were present in both the bark and inner parts of the roots, whereas alkaloids, saponins, and terpenoids were present only in the bark of the roots. The quantitative results showed that while the root bark of the red variety had the highest saponin content, that of the yellow variety had the highest phenol content. The GC/MS results for both samples showed the presence of different compounds, and one of the compound peaks observed in the inner root was not identified; 9,12– octadecadienoic acid (fatty acid) was the compound with the highest composition identified in the yellow variety. Similar compounds were identified in the root bark of the red and yellow varieties, which include 3-Tridecyl phenol with molecular formula C19H32O and molecular weight 276, which occurred at a retention time range of 41.703–41.712 min and had the lowest percentage compositions of 2.816 and 4.732% in red and yellow varieties, respectively. The compounds with the highest percentage compositions of 32.389 and 41.944% in red and yellow, respectively, were identified as (Z)-3-(Heptadec-10-en-1-yl) phenol (molecular formula C23H38O with molecular weight 330), occurring within the retention time range of 48.246 – 48.263 min. Other compounds with higher percentage compositions were identified in the samples, including (Z)-3-(pentadec-8-en-1-yl) phenol and 3-((4Z,7Z)-Heptadeca-4,7-dien-1-yl) phenol. However, 1,2,4,-Benzenetriol (molecular formula C6H6O with molecular weight 252) was only identified in the red variety, with a percentage composition of 8.883%, which occurred at a retention time of 22.040 min. The compounds identified in the bark were mostly phenols, whereas those in the inner roots were more fatty acids.

Exploring the Potential of the Mixture of Alginate and Aqueous Plant Extracts as Functional Drinks for Diabetics

Diabetes, which affects millions of people every year, has led to a functional food development for diabetics. This study aimed to explore the potential of functional drinks made of a mixture of alginate and aqueous plant extracts to treat diabetics. Samples studied, were 1% alginate solution (alginate drink), aqueous plant extracts, and functional drinks consisting of a mixture of alginate-plant extracts. Those functional drinks were made from okra aqueous extract, moringa leaf aqueous extract, bay leaf aqueous extract, and guava leaf aqueous extract, each of which was mixed with alginate. The samples were analyzed for qualitative phytochemical content, dietary fiber content, total phenolic content, alpha-glucosidase inhibition, and antioxidant capability. The phytochemical content of functional drinks showed differences in color intensity and types of phytochemicals. Saponins were identified in all the drinks. The high phenolic and dietary fiber content was shown by a drink of alginate - moringa leaf extract mixture. High alpha glucoside inhibitors and antioxidant activity were shown by drinks prepared from a mixture of alginate-bay leaf extract and a mixture of alginate-guava leaf extract. Overall, drinks from a mixture of alginate-bay leaf extract and a mixture of alginate-guava leaf extract had the potential to be used to treat diabetes.

Analysis of Phenolic Content of Green Tea Kombucha and Butterfly Pea (Clitoria Ternatea L.) Flower Kombucha Using Spectrophotometer Uv-Vis

Kombucha is a health drink that comes from fermented green tea and microorganisms such as Acetobacter xylinum. Kombucha is believed to have high antioxidant content. Butterfly pea flowers (Clitoria ternatea L.) can be used as a basic ingredient for making kombucha because they are believed to have high phenolic content. Phenolics are compounds that have hydroxyl groups (-OH) and contribute most to antioxidant activity. The aim of this research was to determine the levels of phenolic compounds in green tea kombucha and butterfly pea flower kombucha. This research used experimental research by testing phenolic levels using a spectrophotometer uv-vis instrument. The results showed that the phenolic content of green tea kombucha was 162.35 mg/L GAE and butterfly pea flower kombucha was 124.46 mg/L GAE. Thus, the highest phenolic content is found in green tea kombucha.

Phenolic Content and Functional Groups of Green Tea Kombucha, Telang Flower Kombucha, Rosella Flower Kombucha, Chamomile Flower Kombucha, and Lavender Flower Kombucha

Kombucha is a fermentation product between green tea and microorganisms. The basic ingredients for kombucha can be obtained from plants that contain high antioxidants, such as green tea, butterfly pea flowers, rosella flowers, chamomile flowers and lavender flowers. The aim of this research was to determine the phenolic content and functional groups in green tea kombucha, telang flower kombucha, rosella flower kombucha, chamomile flower kombucha and lavender flower kombucha. This research uses experimental research by testing phenolic content using a UV-Vis Spectrophotometer instrument and functional group analysis using Fourier Transform Infrared (FTIR). The results showed that the phenolic content of green tea kombucha was 162.35 mg/L GAE, butterfly pea flower kombucha was 124.46 mg/L GAE, rosella flower kombucha was 101.30 mg/L GAE, chamomile flower kombucha was 35.41 mg/L GAE and lavender flower kombucha was 136.43 mg/L GAE. The highest phenolic content is found in green tea kombucha. The spectra resulting from the identification of telang flower kombucha tea samples contain alcohol functional groups, amines, nitro compounds, and the broad peaks indicate the stretching vibration of OH monometric alcohol. In green tea kombucha, alkenes, alkynes and monometric alcohol groups are found. In rosella flower kombucha, the functional groups alcohol, alkene, alkyne, nitrile and phenol are found. In chamomile flower kombucha, the functional groups ether, amine, alkene, alkyne, ester and alcohol are found. In lavender flower kombucha, the functional groups alcohol, alkene, alkyne and alkane are found. It can be concluded that kombucha contains secondary metabolite compounds including flavonoids, phenolics, saponins, tannins, steroids and triterpenoids.

Antitumor properties of colored native potatoes (Solanum tuberosum ssp. tuberosum) from southern Chile

Breast cancer is one of the most diagnosed neoplasms worldwide, especially in women. The disease occurs due to genetic variations that modify cell behavior in various cellular aspects, increasing proliferation and preventing cell death among them. Breast cancer presents an average response rate to conventional treatments of between 50% and 60%, given that in the long term, it may present natural or tumor-acquired resistance ar. Diets that include foods that contribute to enhance the molecular mechanism of anti-tumoral medications or stop the development of tumor recurrence, could be important in improving patient survival. Among foods with antitumor biological activities such as antiproliferative or antioxidant activity, those with high phenolic content and a purple color have gained prominence in recent years. In the present research, it has been found that purple and pink-colored Chilean native potato genotypes possess high concentrations of total phenolic content and anthocyanins. The results showed that the potato extract modified the antioxidant response of breast cancer cells. Additionally, three high-pigmented potatoes induce significant cell death in two different breast cancer cell lines. As a molecular mechanism, the extract with high anti-tumoral activities can modulate the gene expression of Bax and Bcl-2, both associated with cell death. In summary, the results demonstrate the important biological activities of native potato genotypes on breast cancer cell viability. It is important to highlight the great biomedical potential of these potatoes, which could be cultivated extensively, be used worldwide for nutrition and may be an excellent complementary option for patients undergoing breast cancer treatments.

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

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

Metabolomic Profiling of Guadua Species and Its Correlation with Antioxidant and Cytotoxic Activities.

Bamboo plants are widely used in Asian traditional medicine for various health issues and exhibit therapeutic potential. Guadua species are renowned bamboos for their high phenolic compound content, including flavonoids and hydroxycinnamic acid derivatives, and possess noteworthy biological properties. Despite this, there is a notable scarcity of research on the chemical and biological aspects of Latin American bamboo leaf extracts (BLEs), especially concerning the Guadua genus. This study aimed to employ a metabolomics approach to integrate the phytochemical and activity profiles of BLEs to identify potential bioactive markers. We determined the metabolic fingerprints of 30 BLEs through HPTLC, HPLC-DAD, UHPLC-QTOF-MS, and 1H-NMR analyses and screened for antioxidant and cytotoxic activities using ABTS, DPPH, and MTT methods. Ultimately, correlation analyses were performed by using chemometric methods and molecular networking. Our findings present a comprehensive chemical characterization, encompassing 40 flavonoids and 9 cinnamic acid derivatives. Notably, most of these compounds have been reported for the first time within the genus, signifying novel discoveries. Additionally, certain compounds identified in other species of the subfamily Bambusoideae provide valuable comparative insights. These compounds demonstrated a significant correlation with antioxidant potential, with values exceeding 100 and 30 μmol of TE/g of extract for ABTS and DPPH, respectively, in the samples. Extracts from G. incana and G. angustifolia exhibited potent cytotoxic effects with IC50 values of 1.23 and 4.73 μg/mL against HCT-116 colon cancer cells, respectively. Notably, glycosylated flavones showed a strong correlation with cytotoxicity. These new findings significantly contribute to our understanding of the chemical composition and biological properties of these often overlooked bamboo species, providing them with important added value and alternative use.

Chemical Composition and Antioxidant Activity of Ganoderma lingzhi and Ganoderma lucidum Fruiting Body Extracts

INTRODUCTION. Ganoderma spp. have been used as a traditional oriental medicine and a bioactive dietary supplement. These fungi are a promising source of effective antioxidants. Currently, there is no regulatory framework to control the quality of this herbal drug and its bioactive components in the Russian Federation and the Republic of Belarus. Therefore, it is essential to study the chemical composition and pharmacological activity spectrum of G. lingzhi and G. lucidum extracts.AIM. The aim of this study was to determine the chemical composition and antioxidant activity of G. lingzhi and G. lucidum fruiting body extracts.MATERIALS AND METHODS. The study focused on pure cultures of G. lingzhi and G. lucidum obtained from the fungal species collection of the Forest Institute of the National Academy of Sciences of Belarus. Fungal biomass was grown using two substrates, including alder sawdust (1–3 mm fraction) and oak shavings (5–10 mm fraction). The fungal biomass was extracted using repeated maceration with 70% ethanol. The study tested the free radical-scavenging activity of the extracts in reactions with the stable free radical 2,2-diphenyl-1-picrylhydrazyl (DPPH) and the radical cation derived from 2,2’-azinobis(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS). The chemical composition was analysed by high-performance liquid chromatography–mass spectrometry (HPLC–MS). The assays for phenols, steroids, and triterpenes used spectrophotometry.RESULTS. The extract of G. lucidum strain 334 cultivated on the alder substrate demonstrated the highest free radical-scavenging activity (IC50 =3.1±0.2 μg/mL (DPPH), IC50 =3.7±0.2 μg/mL (ABTS)), the highest phenolic content (326.2±16.5 μmol/g), and the highest triterpene content (2.00±0.11 mmol/g) of all the studied extracts. The antioxidant activity of the extracts of G. lingzhi and G. lucidum may be attributed to the content of ganoderic acid D, lucidenic acid D, naringenin, and other phenolic compounds.CONCLUSION. The high yield of extracts with a significant radical-scavenging activity makes artificially cultivated G. lingzhi and G. lucidum mushrooms a promising source of natural antioxidants.

Could 101-14 Mgt Rootstock Affect Post-Spring Frost Vine Developing? Preliminary Findings

(1) Background: Spring frost damage is a common phenomenon that occurs in Southern Chile that considerably affects vine productivity and grape quality. (2) Methods: A field trial was conducted in order to study vine phenology and berry physicochemical parameters in Chardonnay, Sauvignon Blanc and Pinot Noir ungrafted and grafted (onto 101-14 Mgt rootstock) grapevines after a spring frost. This event killed the totality of primary bud shoots when the vines reached the phenological stage of unfolded leaves. (3) Results: From budburst, to flowering of secondary bud shoots, ungrafted Sauvignon Blanc grapevines presented an advanced phenology, whereas 101-14 Mgt rootstock tended to advance the maturity of Pinot Noir grapevines from flowering to ripening of berries. At harvest, berries from secondary buds of vines grafted onto 101-14 Mgt rootstock showed higher soluble solids than the ones from ungrafted Chardonnay and Sauvignon Blanc vines. High total phenolic content was found in berries from secondary buds of the grafted vines, compared to the ones from the ungrafted vines. Berry soluble solids variability tended to statistically decrease toward harvest in the studied plant materials, and the maximum coefficient of variation for soluble solids, berry weight, berry firmness and berry size reached 9.5%, 25.9%, 18.6% and 8.9%, respectively. (4) Conclusions: These preliminary results may be interesting for the Southern Chilean viticulturists since it seems that 101-14 Mgt rootstock could affect phenology and grape berry maturity of grapevines established in the Cautín Valley after spring frost damage.

Nutritional, Phytochemical, Functional and Antioxidant Properties of Acha, Chia and Soycake Flour Blends

Functional flour blends are been developed with nutritional and health promoting benefits to fit in to the third agenda of Sustainable Development Goal (SDG) 2030. A blend of fermented acha (FAF), defatted chia (DCF), and defatted soycake flours (DSF flour were blended to harness the proficient potential of the blends. Response surface methodology (RSM) was used to generate fourteen runs using the the protein and the crude fibre of the flour blends. The three blends that the protein ranges from 15-20% and fibre from 3-5% were selected and the composite flours were analyzed for proximate composition, minerals, phytochemical composition, functional properties, and antioxidant properties. Results indicated that protein content increased with higher DSF proportions ranging from 15.37% in ACSF13 (80% of fermented acha, 10% of defatted chia seed, 10% soycake) to 19.51% in ACSF9 (45% of Fermented acha, 10% of defatted chia seed, 45% soycake). Energy content also rose from 335.4 kcal to 391.4 kcal in ACSF13 to ACSF1 (57% of fermented acha, 22% of defatted chia seed, 21% Soycake). ACSF1 is the blend with the highest fibre (5.06%) and ACSF9 possess the highest ash content of (4.13%). The blends were rich in potassium, calcium, zinc, iron and magnesium with phytochemical, phytate- mineral ratio and oxalate mineral ratio within recommended levels. Sample ACSF1 had the highest bulk density while ACSF9 possess both the highest swelling capacity and water absorption. The total phenolic and flavonoid content of the flour blends ranged from 273.55 to 149mg GAE/g and 66.71 to 31.60mgQE/g with sample ACSF13 having the highest phenolic content (273.55GAEmg/g) and flavonoid content of 66.71mgQE/g. The increase in the Soycake flour is an indications to improvement on the nutritional values of the flour blends.

Effect of water chestnut based edible coating on the physicochemical quality and shelf life of apples

Preservation of perishable fruits and vegetables through edible coatings having functional roles, has gained importance now a days. The present study was designed to investigate the effect of water chestnut powder-based edible coatings on the quality and shelf life of apples (Kala kullu). Two treatments, T1 and T2, were developed by utilizing two different concentrations of heated water chestnut powder (2% and 2.5%, respectively). Whereas, 2% guar gum (T0+) was accustomed as positive control, and uncoated apples as negative control (T0−). Before developing emulsions, water chestnut powder was subjected to chemical, functional and structural analysis, after that emulsions developed were used to coat apples, which were investigated for physicochemical and sensory parameters, during 80 days storage at 20 °C. The findings indicated that emulsion capacity, emulsion stability, foaming capacity and viscosity of the coatings was significantly high (p ≤ 0.05) for T2, as compared to T1. During the storage of apples, significant (p ≤ 0.05) decrease in the weight loss and decay percentage was observed in T2. Increased pH and decrease in titratable acidity were also noted in T2. Coated apples (both T2 and T1) maintained the firmness of apples during storage duration, as compared to the uncoated ones. Significantly high (p ≤ 0.05) total phenolic contents and antioxidant capacity was shown by T2 as compared to other treatments, as during storage a comparatively lesser decrease in the values of these parameters was observed for T2. Sensory analysis results showed that T2 was given high scores for color, texture, taste, flavor and overall acceptability, as compared to other treatments. It was noted that T2 showed better outcomes in terms of sensory and physiochemical attributes, thus edible coatings having 2.5% water chestnut powder could be used to increase the shelf life of fruits.Graphical abstract

Enhancing Sustainable Cultivation of Organic Bell Pepper through Fulvic Acid (FA) Application: Impact on Phytochemicals and Antioxidant Capacity under Open-Field Conditions

Fulvic acid (FA) is an eco-friendly solution for reducing the reliance on agrochemicals and enhancing crop quality. The study aimed to investigate the impact of soil and foliar application of FA on the phytochemical content and antioxidant properties of organically grown bell peppers at both the green and red stages. Bell pepper cv. Revolution was grown under open-field conditions at the certified organic farm at Tennessee State University, Nashville, with nine treatments and three replications. FA was applied as a soil drench and foliar spray at four different rates (0, 2.3, 5.5, 7.8, 10.9 mL L−1). The fruits were harvested 55 days (green stage) and 86 days after transplantation (red stage). The study showed significant differences (p ≤ 0.05) between the treatment and maturation stage. The foliar treatment of 7.8 mL L−1 resulted in the highest phenolic content in green bell peppers. The highest total flavonoid content in red bell peppers was achieved with a soil treatment of 7.8 mL L−1. Additionally, the highest level of vitamin C in red bell peppers occurred with a soil concentration of 5.5 mL L−1. In conclusion, applying FA as a biostimulant can enhance the quality of organically grown bell peppers, offering promising opportunities for sustainable agricultural practices.

Effect of different cooking oils and methods on physicochemical, nutritional, and microbial safety for mixed vegetables focusing on Bangladesh

SummaryCooking is an essential aspect of everyday life. Cooking oils and methods exert enormous effects on the nutritional, physicochemical, microbial qualities, and bioactive compounds of vegetables. Most of them are either directly or indirectly related to human health. Hence, the present investigation was undertaken to find out the effect of two cooking methods (traditional and steam cooking) and four selected culinary oils (soybean oil, mustard oil, extra virgin olive oil, and extra virgin coconut oil) on the cooked vegetables. The results indicated that steam‐cooked mixed vegetables retained more nutrients than traditional ones. The traditional cooking method of preparing mixed vegetables with soybean oil revealed higher amounts of crude fat, 26.90 ± 0.10%, whereas steam cooking and traditionally cooked vegetables without oils showed lower amounts of crude fat, 1.21 ± 0.04%, and 1.94 ± 0.04%, respectively. The highest crude fibre from 5.68 ± 0.20 to 6.48 ± 0.02% was recorded by the steam‐cooked vegetables in comparison with traditionally prepared mixed vegetables. Traditionally cooked vegetables with mustard oil showed a higher crude protein (13.30 ± 0.10%). The mixed vegetables that were steam‐cooked using extra virgin olive oil revealed a decreased percent of carbohydrates, 49.42 ± 0.03%. Most of the essential minerals especially for the human body like Ca, Mg, Fe, Cu, and Zn were found notable in both traditional and steam‐cooking processes using extra virgin olive oil, and mustard oil. The leading bioactive compound ß‐carotene 67.04 ± 0.04 mg/100 g was noted by the steam‐cooked vegetables with mustard oil. The highest anthocyanin 32.69 ± 0.02 mg/100 g and ascorbic acid 42.31 ± 0.01 mg/100 g were recorded in the steam‐cooked vegetables without culinary oils. Steam‐cooking with extra virgin coconut and olive oil resulted in high total carotenoid and phenolic content (31.60 ± 0.05 and 3.11 ± 0.04 mg/100 g, respectively). However, the findings suggest that culinary oils used in the present study retained more essential minerals and bioactive compounds than soybean oil. Only sufficient amount of edible oil may be used for vegetables cooking and proper functioning of fat‐soluble vitamins.

Soursop leaf extract and fractions protects against L-NAME-induced hypertension and hyperlipidemia.

Despite the high phenolic content of Annona muricata, little is known about its anti-hypertensive and antihyperlipidemic properties. This study evaluated the anti-hypertensive and antihyperlipidemic potential of A. muricata leaf extracts. Forty-two male Wistar rats were divided into seven groups of six animals each. N-nitro-L-arginine methyl ester (L-NAME) was used to induce hypertension and hyperlipidemia. Phytochemical screening of Annona muricata leaf extracts (AMLE) revealed the presence of saponins, alkaloids, flavonoids, tannins, coumarins, steroids, terpenoids, and phenols. Comparing the methanol extract with the ethyl acetate fraction, quantification revealed that the methanol extract contained more phenolics, flavonoids, and alkaloids. The AMLE rats significantly reduced triglycerides, total cholesterol, LDL, VLDL, atherogenic index, coronary risk index, and blood pressure. The significant decrease in GSH, catalase, SOD, GST, and oxidative stress markers (MDA, nitrites, and MPO) was reversed by AMLE in a dose-dependent manner. Also, the elevated serum levels of TNF-α and IL-1β in the hypertensive rats were attenuated in the treatment groups. This study suggests the potential ameliorative effects of Annona muricata leaf extracts against L-NAME-induced hypertension in rats. Notably, the study showed the antioxidant and anti-inflammatory properties of A. muricata leaf extracts, which is seen in its ability to attenuate oxidative stress and inflammatory cytokines in L-NAME-induced hypertensive rats. A. muricata extracts also decreased atherogenic risk and improved lipid profiles.

The Effect of UV-A / UV-B Radiation on Quality Changes of Harvested Curly Lettuce During the Storage

This study investigated the effects of UV-A and UV-B radiation on curly lettuce quality. Results focused on colour, total phenolic content, antioxidant activity, and ascorbic acid. The findings revealed that the highest phenolic content (46.1 mg GAE/100 g FL) had been observed in lettuce samples treated with high dose UV-B on the 7th day. The lowest phenolic content (13.7 mg GAE/100 g FL) was recorded in those treated with low dose UV-B on the same day of storage. Data showed an increase of 29.7% in antioxidant activity and 53.7% in total phenolic content after 7 days of storage in samples treated with high dose UV-B. High dose UV-A radiation was found to be the most effective in maintaining and enhancing the ascorbic acid content of the lettuce. UV applications did not cause yellowing in the stored lettuce leaves. Further research on different doses and optimization is recommended.