High Content Of Phenolic Compounds Research Articles

The Effects of Extracts from Buckwheat Hulls on the Quality Characteristics of Chicken Meatballs during Refrigerated Storage

Buckwheat hulls, due to their high content of phenolic compounds, could be used as a promising food ingredient, the use of which would reduce the waste generated during the production of buckwheat groats. The aim of this study was to investigate the influence of buckwheat hull extracts on the quality of chicken meatballs. Meatballs were produced according to three different treatments: without extracts (Control) and with water (WE) and ethanolic (EE) extracts of buckwheat hulls. The phenolic compositions of the extracts were analysed and their effects on the colour, lipid oxidation, microbiological and sensory qualities of the chicken meatballs were studied. The ethanolic extract of buckwheat hulls was characterised by a total polyphenolic content more than double that of the water extract. Rutin was the major phenolic compound identified in the extracts, with the ethanolic extract containing more than four times as much rutin as the water extract. Oxidative changes in lipids in the meatballs prepared with extracts of buckwheat hulls occurred more slowly than those in Control. This was indicated by lower TBARS values and the longest fat induction time. The results suggested that, although the ethanolic extract of buckwheat hulls was characterised by a higher content of polyphenolic compounds compared to the water extract, both additives showed similar antioxidant activities in chicken meatballs during 14 days of refrigerated storage.

Optimization of the extraction of bioactive compounds from Muntingia calabura peels and cytotoxic and antiproliferative evaluation by the Allium cepa test

AbstractObjective and MethodsThe purpose of this article was to compare the extraction efficiency of bioactive compounds from Muntingia calabura peel using conventional methodology and ultrasound assistance, in addition, to verify the best extraction conditions, varying the drying temperature of the peels, time and solvents, and then to verify the cytotoxic and antiproliferative action of M. calabura extracts by Allium cepa.Results and ConclusionsIt was verified through the analysis of total phenolic compounds, 2,2′‐azino‐bis(3‐ethylbenzothiazoline‐6‐sulfonic acid (ABTS) and iron reduction capacity that the best conditions were ultrasonic extraction, with a temperature of 50 °C, 50% aqueous ethanol solution and extraction time of 60 min. Regarding the quantification of total phenolic compounds (TPC), ABTS and ferric reducing antioxidant power (FRAP) in calabura peel, there was a variation of 571.33–1444.67 mg GAE (gallic acid equivalents) 100 g−1 dry peel for TPC, 19.36–115.74 mg Trolox 100 g−1 for ABTS and 306.73–1608.97 for FRAP. Regarding the cytotoxic effect on root growth of A. cepa, it was found that both conventional and ultrasound‐assisted extraction had an effect on onion root growth. In addition, together with the results of the analyzed cells and the literature, it can be verified that M. calabura peels also have an antiproliferative effect. This effect is due to the high concentration of phenolic compounds found in the analyzed extracts; such bioactive compounds are responsible for inhibiting cell division in meristematic cells. © 2022 Society of Chemical Industry (SCI).

Nutritional quality and antioxidant activity of currant fruits (Ribes spp.)

The purpose of this study was to comparatively evaluate the content of bioactive compounds and the antioxidant activity in four currant cultivars (white, two red and one black). The contents of sugar, glucose, total phenolic compounds and flavonoids were determined by colorimetric methods, ascorbic acid by iodometric method and the antioxidant activity was evaluated by DPPH and ABTS radical scavenging assay. The results showed that the studied chemical indices varied depending on the analyzed cultivar. Currants fruits are a rich source of phytochemicals with an important role in human health, especially compounds with considerable antioxidant activity. Blackcurrant fruits have the highest content of phenolic compounds, flavonoids and ascorbic acid and the highest antioxidant activity, demonstrating their health potential.

Understanding the Gastrointestinal Behavior of the Coffee Pulp Phenolic Compounds under Simulated Conditions.

Numerous residues, such as the coffee pulp, are generated throughout coffee processing. This by-product is a source of antioxidant phytochemicals, including phenolic compounds and caffeine. However, the antioxidant properties of the phenolic compounds from the coffee pulp are physiologically limited to their bioaccessibility, bioavailability, and biotransformation occurring during gastrointestinal digestion. Hence, this study explored the phenolic and caffeine profile in the coffee pulp flour (CPF) and extract (CPE), their intestinal bioaccessibility through in vitro digestion, and their potential bioavailability and colonic metabolism using in silico models. The CPE exhibited a higher concentration of phenolic compounds than the CPF, mainly phenolic acids (protocatechuic, chlorogenic, and gallic acids), followed by flavonoids, particularly quercetin derivatives. Caffeine was found in higher concentrations than phenolic compounds. The antioxidant capacity was increased throughout the digestive process. The coffee pulp matrix influenced phytochemicals’ behavior during gastrointestinal digestion. Whereas individual phenolic compounds generally decreased during digestion, caffeine remained stable. Then, phenolic acids and caffeine were highly bioaccessible, while flavonoids were mainly degraded. As a result, caffeine and protocatechuic acid were the main compounds absorbed in the intestine after digestion. Non-absorbed phenolic compounds might undergo colonic biotransformation yielding small and potentially more adsorbable phenolic metabolites. These results contribute to establishing the coffee pulp as an antioxidant food ingredient since it contains bioaccessible and potentially bioavailable phytochemicals with potential health-promoting properties.

Ceratonia siliqua L seeds extract: Experimental analysis and simulation study

The Ceratonia siliqua L seed extract was extracted using different extraction methods. The characterization and identification of bioactive compounds were carried out using the HPLC-DAD. The quantification of the polyphenol and flavonoid in the cold maceration and Soxhlet extract shows a high content of both phenolic compounds in the carob seed extract with the following values of 14, 713 mg A-G/g E, 19.25 mg A-G/g E of polyphenol content and of 1.92 mg-Q/g E and 2.47 mg-Q/g E of flavonoid content respectively. In similar, the antioxidant activity of the obtained extracts by the DPPH method shows a great capacity to trap the DPPH radical with an IC50 value of 0.041 and 0.014 mg/ml for maceration extract and Soxhlet respectively. The theoretical study using Monte Carlo simulation provides a good estimation of the interaction process between antioxidant agents and DPPH, these results are totally in accordance with data obtained experimentally.

Ameliorative effects of the phytochemicals in dates (Phoenix dactylifera) against the toxicological changes induced by fipronil in male albino rats

Scientific evidence has shown that fipronil induces oxidative stress and genotoxicity. Our study aimed to evaluate the potential oxidation in redox parameters and DNA, as well as determine the protective effect of date extract of increasing resistance to cellular damage. 30 Male albino rats were divided into six groups ( n = 5): 1) control group; 2) treatment group with date extract (1 g/kg B.W.); 3) treatment group with 1/20 LD50 of fipronil; 4) treatment group with 1/40 LD50 of fipronil; 5) treatment group with 1/20 LD50 of fipronil + 1 g/kg date extract; and 6) treatment group with 1/40 LD50 of fipronil + 1 g/kg dates extract. Date extract showed a high content of phenolic compounds and antioxidant properties. Fipronil increased 8-hydroxy-2-deoxyguanosine levels and lipid peroxidation by malondialdehyde but decreased the total antioxidant capacity in plasma. Moreover, glutathione, catalase, and superoxide dismutase levels in the liver and kidney decreased, along with histopathological abnormalities. Additionally, tail moment parameters of liver DNA and micronucleus frequencies in the bone marrow increased. This study showed that fipronil-induced various health hazards in vivo, whereas date extract alleviated the said toxicological effects. However, date extract failed to reduce genotoxicity.

Simultaneous quantification of total flavonoids and phenolic content in raw peanut seeds via NIR spectroscopy coupled with integrated algorithms

Peanuts are nutritionally valuable for both humans and animals due to their high content of flavonoids and phenolic compounds. Herein, we explored the potential of near-infrared (NIR) spectroscopy coupled with efficient variable selection algorithms for quantitative prediction of total flavonoids (TFC) and total phenolics content (TPC) in raw peanut seeds. Spectrophotometrically, the reference results of the extracts for TFC and TPC were analysed and recorded. The integrated application of the synergy interval coupled competitive adaptive reweighted sampling-partial least squares (Si-CARS-PLS) were used for prediction. The model performance appraisal was based on the correlation coefficients of prediction (Rp), root mean square error of prediction (RMSEP), and residual predictive deviation (RPD). The Si-CARS-PLS performed optimally for TFC (Rp = 0.9137, RPD = 2.49) and TPC (Rp = 0.9042, RPD = 2.31), respectively. Moreover, the model (Si-CARS-PLS) was found to have an acceptable fit for the analytes under study since it achieved 0.88 for TFC and 0.86 for TPC based on the external validation. Therefore, these results showed that NIR coupled with Si-CARS-PLS could be used for the quantitative prediction of flavonoids and phenolic contents in raw peanut seeds.

Enzyme-assisted extraction of anti-inflammatory compounds from habanero chili pepper (Capsicum chinense) seeds.

Capsaicinoids are the main bioactive compounds extracted from chili pepper seeds (CPSs) but other bioactive compounds such as phenolic compounds may be found. Enzyme-assisted extraction (EAE) improves the extraction of bioactive compounds from fruits and seeds. The aim of this study was to establish the cellulase-assisted extraction conditions of capsaicinoids and phenolic compounds from Habanero CPSs (Capsicum chinense) and to evaluate the anti-inflammatory activity of the obtained extracts on murine macrophages. EAE was performed using different temperatures (T1 = 30°C, T2 = 45°C and T3 = 60°C), enzyme concentrations (E1 = 2,500 UI/L and E2 = 250 UI/L), and extraction time periods (0-150 min). Total phenolic compounds were quantified using the Folin-Ciocalteu assay, capsaicin (CAP) and dihydrocapsaicin (DHC) contents were evaluated by HPLC, and anti-inflammatory activity was performed with Griess assay on murine macrophage RAW 264.7 cell culture. The highest phenolic compound content (337.96 mg GAE/L) was achieved at 30°C, 2,500 UI/L, and 150 min of extraction. The highest CAP content (310.23 μg/ml) was obtained at 45°C with 250 UI/L for 150 min, while for DHC (167.72 μg/ml), the conditions were 60°C, 2,500 UI/L, and 120 min. The highest anti-inflammatory response was obtained when 60°C, E2, and 150 min were used for the extraction, and nitric oxide (NO) production was reduced to 22.56%. Based on the results obtained in this research, EAE allowed the recovery of compounds with anti-inflammatory activity from CPS using water as a solvent. There was a correlation between the extraction of CAP and DHC. But although a moderate direct correlation between the concentration of capsaicinoids and total phenolic compounds (TPCs) and an inverse correlation of the presence of the bioactive compounds (TPC, CAP, and DHC) with the NO synthesis, these were not statistically significant. We demonstrated that Habanero seeds are an important raw material to recover anti-inflammatory compounds beyond capsaicinoids using water in EAE.

Valorization of Amaranth (Amaranthus cruentus) Grain Extracts for the Development of Alginate-Based Active Films.

This research work investigates the development of alginate-based films incorporating phenolic compounds extracted from Amaranthus cruentus grain using different solvents. Alginate, glycerol, and amaranth grain phenolic compounds at various concentrations were used to produce the films. An experimental Central Composite Rotatable Design (CCRD) was used to evaluate the effect of these variables on different film’s properties, i.e., water vapor permeability, hydrophobicity, moisture content, solubility, thermal, mechanical, and optical properties. This study demonstrated that high phenolic compound content and antioxidant capacity were obtained from amaranth grain using ethanol as the extraction solvent. Alginate films incorporating amaranth phenolic compounds were successfully manufactured, and this study can be used to tailor the formulation of alginate films containing amaranth phenolic compounds, depending on their final food application. For example, less flexible but more resistant and water-soluble films can be produced by increasing the alginate concentration, which was confirmed by a Principal Component Analysis (PCA) and Partial Least Squares (PLS) analysis. This study showed that active alginate films with amaranth phenolic compounds can be tailored to be used as food packaging material with potential antioxidant activity.

Brewer's spent grain pyrolysis kinetics and evolved gas analysis for the sustainable phenolic compounds and fatty acids recovery potential

Within the presented paper, a thermochemical conversion via pyrolysis of spent grain from the local brewery (Alternatywa, Ruda Śląska, Poland) for phenolic compounds and fatty acids recovery is presented. Thermogravimetric pyrolysis was carried out at non-isothermal conditions (1, 2, and 4 K/min), under an inert N2 atmosphere. Deconvolution procedure for the kinetic modeling was implemented using own algorithm based on Gaussian function, using 3-stage kinetic mechanism, ascribed to the independent decomposition of the pseudo-components i.e., hemicellulose, cellulose, and bulk lignin-extractives. Released volatiles during pyrolysis was evaluated and recognized using gas chromatography-mass spectrometry and Fourier-transform infrared spectroscopy analysis, which confirmed the high content of fatty acids, phenolic compounds, and nitrogen compounds, with shares of 23.95%, 13.94%, and 25.10% respectively. Linkage of the desired product formations to the modeled kinetic stages of the BSG pyrolysis is a complex subject, and it is encouraged for future studies.

Cocoa Spread with Grape Seed Oil and Encapsulated Grape Seed Extract: Impact on Physical Properties, Sensory Characteristics and Polyphenol Content.

The aim of this study was to utilize grape pomace, as a polyphenol-rich by-product of wine production, in the manufacture of enriched cocoa spread. The formulation of the cocoa spread has been modified by substitution of refined sunflower oil with cold-pressed grape seed oil. The spread with grape seed oil (Cg) was further enriched with grape seed extract encapsulated on maltodextrins (E), where 10% and 15% of E was added to Cg obtaining the samples Cg10 and Cg15. The results showed an increase in volume-weighted mean in spread samples, from 19.17 μm in Cg to 19.71 μm in Cg10 and 21.04 μm in Cg15. Casson yield stress and Casson viscosity significantly (p ˂ 0.05) increased from 16.41 Pa and 1.58 Pa·s in Cg to 29.45 Pa and 5.70 Pa·s in Cg15 due to the reduction of the fat-phase content in enriched spreads. The addition of E had no significant effect on the melting temperature (Tpeak) of the enriched spreads, while increasing the amount of E significantly (p ˂ 0.05) increased their hardness. The incorporation of grape seed oil in the cocoa spread formulation contributed to an increase in total polyphenols and flavonoids. Moreover, the addition of 10% and 15% of E to Cg resulted in approximately 1.5× and 2× higher content of phenolic compounds in Cg10 and Cg15 compared to control spread with sunflower oil (Cs). Flavonoids increased from 0.43 mg CE/g in Cs to 0.74 mg CE/g in Cg 10 and 1.24 mg CE/g in Cg15. Encapsulates positively affected sensory characteristics of enriched spread samples by reducing their grape seed oil aroma and sweetness.

Survival of potential probiotic isolated from fermented tea leaf and encapsulated in multilayer beads stored in makiang (Cleistocalyx nervosum var. paniala) juice

Cleistocalyx nervosum var. paniala juice or makiang juice has high content of acid and phenolic compounds which are detrimental to probiotic bacteria. The screening of potential probiotic with acid production and phenolic tolerant bacteria from fermented tea leaves revealed 5 isolates which were identified using 16s rRNA sequencing procedure and found similarity to the strain of Lactobacillus plantarum in GenBank database at 98–100%. The storage of 5 isolates and 6 probiotics in makiang juice for 24 h was indicated that L. plantarum MF105 and TISTR 2074 showed the least reduction of 30.10 ± 1.25 and 61.41 ± 2.37%, respectively. These cultures were encapsulated in 2% alginate bead (Al), Al + single-layer of gelatin (ACG), and Al + double-layer of gelatin (ACGD). They were kept in makiang juice at 4 °C. The physico-chemical characteristics of beads in makiang juice illustrated that the accumulation of phenolic compounds was faster than the pH decreasing and caused initial reduction of bacterial viability. The ACGD beads absorbed slower and accumulated less amount of phenolic compounds than others. They were the most effective in cell protection, the viability of encapsulated MF105 and TISTR2074 were prolonged to more than 7 and 4 days, respectively. Cell adaptation in combination with encapsulation enhanced the survival of probiotic cell in sub-lethal stress conditions. Data had shown that increasing the coating layer provided a chance to improve lethality of probiotic bacteria.

Influence of Nitrogen Fertilizer on the Antioxidative Potential of Basil Varieties (Ocimum basilicum L.).

Total phenolic content (TPC) in extracts of basil depended on the cultivar and type of fertilization used in cultivation. TPC was determined spectrophotometrically with the Folin–Ciocalteu reagent. The antioxidant activity of extracts was analyzed by scavenging of DPPH and ABTS radicals, on the basis of metal chelating ability (MetChel) and ferric reducing antioxidant power (FRAP). The greatest TPC was determined in the purple cultivars—141.35 and 165.44 mg gallic acid/g d.m. for fertilized with ammonium nitrate (NH4NO3) and ammonium sulfate ((NH4)2SO4), respectively. Their extracts had the greatest antioxidant capacity in the majority of the methods used. The results varied depending on the modelling system used. The amount of polyphenols in individual basil cultivars differed significantly (p < 0.05) depending on the fertilization used in the culture. Regarding TPC, DPPH, ABTS, FRAP, and MetChel variables, we observed a significant effect for the applied cultivation. In the case of MetChel factor, lower results of all investigated basil species were observed for cultivation with ammonium sulfate. PCA demonstrated in the present study shows that Sweet and Cinnamon Basil samples cultivated with ammonium nitrate create a separated group. We recommend cultivation with ammonium sulfate fertilizers for these varieties of basil. The high content of phenolic compounds demonstrated in Sweet and Cinnamon Basil cultivated with ammonium sulfate, and thus associated antioxidant activity, indicates that it can constitute a valuable source for bioactive compounds in a balanced diet.

Development, Validation, and Use of 1H-NMR Spectroscopy for Evaluating the Quality of Acerola-Based Food Supplements and Quantifying Ascorbic Acid.

Acerola (Malpighia emarginata D.C.) is an exotic fruit with high agro-industrial potential due to its high content of ascorbic acid (AA), phenolic compounds, and carotenoid pigments. Acerola fruit is processed into concentrated juice or powder to be incorporated into food supplements. The ascorbic acid content of concentrated juice or powders must be controlled and well assessed. Therefore, the development of optimal methods and procedures for the rapid and accurate determination of the ascorbic acid content in juice concentrate and juice powder remains of considerable commercial interest. NMR spectroscopy is currently a powerful spectroscopic tool for the qualitative and quantitative analysis of molecules of all types and sizes. Firstly, this article presents the NMR-based metabolomic profiling of acerola juice and concentrate powder to describe and compare their composition. Thirty-six metabolites were identified. The AA over choline ratio and the NMR metabolomic profiles could be used for authentication in the future. Secondly, a rapid (8 min), reliable, and non-destructive method for the quantification of ascorbic acid by 1D 1H-NMR spectroscopy was developed and validated. The LOD and LOQ were 0.05 and 0.15 mg/mL, respectively. These two approaches could be combined to better characterize ingredients derived from acerola and incorporated into food supplements.

Microwave-Assisted Extraction of Phenolic Compounds from Pineapple Peel Using Deep Eutectic Solvents

Approximately half of the world’s pineapple production is marketed as a processed product, leading to the generation of a significant quantity of industrial waste, mainly composed of pineapple peels, cores, and crowns. This study evaluated deep eutectic solvents (DESs) for the assisted microwave extraction of phenolic compounds from pineapple peels and their antioxidant capacity. DESs are considered environmentally friendly solvents characterized by their low toxicity and high capacity for the extraction of bioactive compounds. DESs (choline chloride-glycerol and choline-chloride-malic acid) were used for phenolic compound extraction and compared with traditional solvents such as water, ethanol, methanol, ethanol-water (50%), and methanol-water (50%). A higher concentration of phenolic compounds was achieved using choline chloride-glycerol than traditional solvents as an extraction solvent (7.98 mg eq of gallic acid/g of dry weight). In all the treatments, the antioxidant capacity was higher than 85%. The process variables (drying temperature, extraction time, and solvent/solid ratio) were optimized using choline chloride-glycerol as a solvent. It was found that a drying temperature of 67 °C, an extraction time of 87 s, and a solvent/solid ratio of 60.5 mL/g allow maximizing the content of phenolic compounds and the antioxidant capacity of the extract.

Physicochemical Properties and Bioaccessibility of Phenolic Compounds of Dietary Fibre Concentrates from Vegetable By-Products.

The agro-food industry generates a large volume of by-products, whose revaluation is essential for the circular economy. From these by-products, dietary fibre concentrates (DFCs) can be obtained. Therefore, the objective of this study was to characterise (a) the proximal composition by analysing soluble, insoluble and total Dietary Fibre (DF), (b) the physicochemical properties, and (c) the phenolic profile of artichoke, red pepper, carrot, and cucumber DFCs. In addition, the bioaccessibility of phenolic compounds was also evaluated after in vitro gastrointestinal and colonic digestions. The results showed that the DFCs had more than 30 g/100 g dw. The water holding and retention capacity of the DFCs ranges from 9.4 to 18.7 g of water/g. Artichoke DFC presented high concentration of phenolic compounds (8340.7 mg/kg) compared to the red pepper (304.4 mg/kg), carrot (217.4 mg/kg) and cucumber DFCs (195.7 mg/kg). During in vitro gastrointestinal digestion, soluble phenolic compounds were released from the food matrix, chlorogenic acid, the principal compound in artichoke and carrot DFCs, and hesperetin-7-rutinoside in red pepper cucumber DFCs. Total phenolic content decreased after in vitro colonic digestion hence the chemical transformation of the phenolic compounds by gut microbiota. Based on the results, DFCs could be good functional ingredients to develop DF-enriched food, reducing food waste.

Nutritional Profiling and Antioxidant Property of Three Wild Edible Mushrooms from North East India.

The mushroom is an important food for the rural tribal populations in Manipur, because of its high nutritional contents. In this study, we report on the nutritional profile of three wild edible mushrooms consumed by the tribal populations of Manipur viz.: Macrocybe gigantea J124; Lactifluus leptomerus J201 and Ramaria thindii J470. The studied mushrooms possess a high protein content of 37.6%, 20.8% and 16.4%, respectively. They have a high vitamin C content with low vitamin B1, B2 and folic acid. Among the three mushrooms, M. gigantea J124 possesses the highest mineral content, followed by R. thindii J470 and L. leptomerus J201. The total phenolic content of L. leptomerus J201, M. gigantea J124 and R. thindii J470 were 26.206, 29.23 and 30.99 mg GAE/g, with flavonoid content of 6.646, 6.854 and 9.187 mg quercetin/g, respectively. R. thindii J470 has the highest TPC and TFC content, which correlates with its DPPH radical scavenging activity. The IC50 values for R. thindii J470, M. gigantea J124 and L. leptomerus J201 are 242.0 µg/mL, 550.4 µg/mL and 689.0 µg/mL, respectively, which suggest that the higher content of phenolic compounds in R. thindii J470 contributes to its radical scavenging properties.

Catnip (Nepeta cataria L.): Recent Advances in Pharmacognosy, Cultivation, Chemical Composition and Biological Activity

Plant preparations are said to be medicinal or herbal when they are used to promote health beyond basic nutrition. It is indeed quite interesting to observe that our ancients were duly equipped with the vast, in depth and elaborated knowledge of drugs from the vegetable origin but unfortunately they possessed a scanty knowledge with regard to the presence of chemically pure compounds in most of them. The genus Nepeta L. (catmint), a large genus of the family Lamiaceae, is named after the ancient Italian City of Nephi It is also known as Glechoma and Cataria and it contains about 280 annual and perennial species, the majority of which are aromatic plants native to temperate Europe, Asia, North Africa, and North America. The wide variety and high content of terpenoid, flavonoid and phenolic compounds of Nepeta species provide diverse pharmacological effects, justifying its traditional utilization for medicinal purposes. Nepeta cataria (catnip or catmint, N. cataria), an aromatic perennial herb, belongs to genus Nepeta of Lamiaceae family and has been well known for its medicinal and therapeutic values. The name Cataria has been originated from Cathus, an old Latin word, which mean of cats. Like other aromatic plants which have showed flavoring and medicinal properties and act as renewable source for the same, N. cataria has also been known for its essential oil and secondary metabolites, which showed tremendous applications in pharmaceutical, agrochemical and food industries. It was shown by the different research groups that the essential oil and different extracts isolated from N. cataria have been a rich source of nepetalactones and related compounds (iridoids), which have been mainly responsible for different biological activities of the plant, viz. cat attractant, antioxidant, hepatoprotective, antidiabetic activities, as well as sedative, antidepressant, spasmolytic, anti-nociceptive and anti-inflammatory activities. Experiments show that this plant influences sexual activity, and expresses anticancer properties. Antimicrobial activity against a number of bacteria is also noted, as well as repellent and insecticidal properties. Nematodidal and allelopathic effects are also noted. This review emphasizes on latest information regarding the botany, distribution, cultivation taxonomy, traditional uses and more focused on phytochemistry, pharmacology.&#x0D;

Antioxidant Capacity and Profiles of Phenolic Acids in Various Genotypes of Purple Wheat.

The total phenolic content, phenolic compositions, and antioxidant capacity in the grain of 40 purple wheat genotypes were studied. In this study, purple wheats were investigated in terms of their composition of free and bound phenolic acids and 2,2-diphenyl-1-picrylhydrazyl radical scavenging capacity. The free phenolic content ranged from 164.25 to 271.05 mg GAE/100 g DW and the bound phenolic content was between 182.89–565.62 mg GAE/100 g wheat. The total phenolic content of purple wheat samples ranged from 352.65 to 771.83 mg GAE/100 g wheat. Gallic acid, protocatechuic acid, catechin, 4-hydroxybenzoic acid, syringic acid, ellagic acid, m-coumaric acid, o-coumaric acid, chrysin, caffeic acid, p-coumaric acid, ferulic acid, quercetin, kaempferol, rutin, sinapic acid, and chlorogenic acid were detected by HPLC system. Gallic acid, benzoic acid derivatives, and dominant phenolics, which are frequently found in cereals, were also dominant in purple wheat samples and were found in free fractions. The antioxidant capacity was assessed using the DPPH method. The antioxidant capacity (AA%) in the free phenolic extracts of the purple wheats was between 39.7% and 59.5%, and the AA% values of bound phenolic extract of the purple wheat varied between 42.6% and 62.7%. This study suggested that purple wheat samples have high phenolic compound content as antioxidant potential and therefore consumption of purple wheat-containing food products may provide health benefits.

Seed Phytochemical Profiling of Three Olive Cultivars, Antioxidant Capacity, Enzymatic Inhibition, and Effects on Human Neuroblastoma Cells (SH-SY5Y)

This work evaluated the phytochemical composition of olive seed extracts from different cultivars (‘Cobrançosa’, ‘Galega’, and ’Picual’) and their antioxidant capacity. In addition, it also appraised their potential antineurodegenerative properties on the basis of their ability to inhibit enzymes associated with neurodegenerative diseases: acetylcholinesterase (AChE), butyrylcholinesterase (BChE), and tyrosinase (TYR). To achieve this goal, the phenolic composition of the extracts was determined through high-performance liquid chromatography coupled with photodiode-array detection and electrospray ionization/ion trap mass spectrometry (HPLC-DAD-ESI/MSn). The antioxidant capacity was assessed by two different methods (ABTS•+ and DPPH•), and the antineurodegenerative potential by the capacity of these extracts to inhibit the aforementioned related enzymes. The results showed that seed extracts presented a high content of phenolic compounds and a remarkable ability to scavenge ABTS•+ and DPPH•. Tyrosol, rutin, luteolin-7-glucoside, nüzhenide, oleuropein, and ligstroside were the main phenolic compounds identified in the extracts. ‘Galega’ was the most promising cultivar due to its high concentration of phenolic compounds, high antioxidant capacity, and remarkable inhibition of AChE, BChE, and TYR. It can be concluded that olive seed extracts may provide a sustainable source of bioactive compounds for medical and industrial applications.