High Polyphenol Content Research Articles

The Proximate Composition, Mineral and Pectin Content and Fatty Acid Profile of the Pomace Fraction of 16 Rowanberry Cultivars

The berry pomace could be a potential source for food applications due to its high content of polyphenols, but also dietary fiber, PUFAs and pectin. This is the first study that aims to compare the total dietary fiber (TDF), protein, fat, mineral, pectin and fatty acid content of the following 16 different pomace samples of Sorbus aucuparia L. cultivars (cvs): ‘Likernaja’, ‘Burka’, ‘Alaja Krupnaja’, ‘Granatnaja’, ‘Rubinovaja’, ‘Bussinka’, ‘Vefed’, ‘Angri’, ‘Krasnaja’, ‘Solnechnaja’, ‘Sahharnaja’, ‘Oranzevaja’, ‘Kubovaja’, ‘Moravica’, ‘Rosina’ and ‘Rossica’, in order to find new natural materials for valorization. The contents of pectin and dietary fibers were analyzed using the respective Megazyme enzymatic kits. The TDF content was the highest in the pomace samples of hybrid cvs ‘Granatnaja’ (63.04% dry mass DM), ‘Burka’ (64.52% DM), ‘Rubinovaja’ (65.66% DM) and ‘Likernaja’ (67.17% DM). The pomace of hybrid cv ‘Rubinovaja’ was distinguished from other samples by its high protein content, cv ‘Alaja Krupnaja’ by its high pectin content and cv ‘Oranzevaja’ by its high fat content, which were 7.58% DM, 8.39% DM and 7.47% DM, respectively. The pomace of cv ‘Sahharnaja’ possessed the highest average macro-element content (1.56 g/kg DM). The average fatty acids profile was characterized by a high content of linoleic acid (51.94%), oleic acid (20.55%) and palmitic acid (12.96%). The lowest n6/n3 ratio was found in the hybrid cv ‘Alaja Krupnaja’ (6.70%). The data obtained demonstrate that the pomaces of certain cultivars of rowanberry contain significant amounts of valuable components, which can be used in functional food and cosmetic applications.

Moisture distribution change and quality characteristics of ultrasound enhanced heat pump drying on carrot

Abstract The study aims at investigating the impact of ultrasound enhancement on the water change and quality characteristics of dried carrots by heat pump drying (HPD). The results showed that ultrasound had obvious strengthening effect on the drying and dehydration process of HPD, but there was an attenuation effect of ultrasound in the propagation process of materials, and the magnetic resonance imaging results could visually demonstrate the change and migration of moisture inside carrot slices. Higher drying temperature and ultrasonic power could cause more micropores and higher content of polyphenols, flavonoids and niacin of carrot slices. Conversely, the elevated drying temperature reduced rehydration ratio. β-carotene content showed a trend of increasing first and then decreasing due to excessive temperature and ultrasonic power. Based on AHP-CRTITC method, the highest comprehensive score was attained at drying temperature of 60 °C and ultrasonic power of 80 W. Therefore, the reinforcement effect of ultrasound on HPD process could significantly enhance dehydration rate and improve product quality.

Chemosensory analysis of emotional wines: Merging of explicit and implicit methods to measure emotions aroused by red wines

Wine is a cultural product capable of arousing emotions. Measuring emotions and figuring out how much they could influence preferences or purchase decisions of consumers is a new trend in sensory and consumer research. However, the complexity of feelings makes the measure of emotions extremely challenging. Thus, a comprehensive understanding of emotions related to sensory stimuli in wine tasting is still missing. The purpose of the study is to evaluate the emotional power of tasting red wines using a multidisciplinary approach, combining sensory analysis performed by trained panelists, implicit and explicit measurements of emotions and chemical analysis of the wines tasted. Various red wines, renowned for their high polyphenol content and expected to exhibit rich texture, mouthfeel, and aging potential, have been utilized to this extent. The results obtained showed that the emotions measured were well-correlated with quantitative and hedonic attributes obtained using classic sensory analysis. Some aromatic molecules can be identified as markers capable of eliciting positive and negative emotional reactions. While increasing literature in the topic is recently available, our study appears to be the first highlighting the presence of autonomic nervous system (ANS) differences verified by means of electrocardiogram (ECG) features, related to explicit and complete sensory patterns, in response to sensory stimuli related to emotional wine, with higher sympathetic values at extrema and vagal increase in the presence of neutral sensory compounds.

Study the functional nanophytosome based on tannic acid and vitamin D3

The main aim of this study was to entrap a fat-soluble vitamin (D3) and Tannic acid (TA) in nanophytosomes (NPHYs) to improve their stability and controlled release. The effects of phosphatidyl choline: TA ratio (P1:T2, P1:T1, and P2:T1) and the presence of D3 on the transmission electron microscope (TEM), particle size distribution and span, zeta potential, turbidity, stability, pH, total phenolic content (TPC), encapsulation efficiency (EE), particle size, antioxidant activity and in vitro release of TA and D3 were studied. A fine dispersion with particle size less than 100 nm was achieved for all NPHYs. Based on TEM, all samples had a smooth, spherical surface and formed small vesicles. The zeta potential varied from -65.2 to -55.26 mV. The P1:T2-D sample had the highest polyphenol content and antioxidant activities. Based on the thermal stability results, all samples were stable up to 50 °C. The P2:T1-D sample had the highest EE values for both D3 and TA (93.70 and 92.22%, respectively) and the lowest release rate in gastric conditions. The presence of D3 did not affect the stability of NPHYs. Therefore, the incorporation of TA and D3 in NPHYs can be considered a promising strategy in the food and pharmaceutical industries due to the improved physical and biological stabilities.

Optimization of process parameters of refractance window drying for aonla slices and comparison with other drying techniques.

Aonla is as a good source of antioxidants due to its high ascorbic acid and polyphenol contents. However, because of its high acidity and astringent taste, aonla is rarely consumed in its fresh form. As the constituents in aonla are heat sensitive, it is essential to find a suitable drying method for preservation. Therefore, refractance window drying (RWD) of aonla slices was studied as it has the potential of retaining heat-sensitive compounds. The effect of RWD process variables, namely water temperature (75, 82.5, 90 °C) and slice thickness (2, 4, 6 mm), on different quality parameters of dehydrated aonla was studied. Increasing water temperature resulted in significantly higher ascorbic acid content, titratable acidity and product temperature, while total phenolic content, free radical scavenging activity and moisture content decreased. With the exception of product temperature, higher slice thickness led to an increase in the values of all the parameters. At the optimized processing conditions of 83 °C water temperature and 4 mm slice thickness, the ascorbic acid content, total phenolic content, free radical scavenging activity, titratable acidity and moisture content values were found to be 269.03 mg (100 g)-1, 242.33 mg (100 g)-1, 87.11%, 3.62% and 4% respectively. The aonla slices subjected to RWD also possessed 4-6% higher phytochemical content than osmotically dried and hot-air-dried samples. This research highlights the effectiveness of RWD in preserving heat-sensitive compounds in food like aonla. The RW-dried slices had a smoother and more uniform microstructure compared to osmotically dried and hot-air-dried samples. © 2024 Society of Chemical Industry.

Pomegranate extract-loaded surfactant-free zein nanoparticles as a promising green approach for hepatic cancer: optimization and in vitro cytotoxicity

BackgroundHepatic cancer endures a major health scourge as the consequence of a high incidence of > 1 million cases by 2025. Plant-based products are typically effective in ameliorating health conditions. Pomegranate peel extract (PE) with its high polyphenolic content has anticancer effects against different types of cancer. Herein, we aimed to maximize the PE chemotherapeutic efficacy by loading it in a suitable delivery system to overcome the limitations of PE, to control its release and to achieve liver targeting.MethodA nanoprecipitation procedure was adopted to incorporate PE into biodegradable and biocompatible natural polymeric zein (ZN)-based nanoparticles (NPs) (PE-ZN NPs). A full factorial design (22 × 31) was developed to study the effects of the formulation variables, namely pH of dispersion, PE-to-ZN ratio and surfactant concentration.ResultsThe optimization revealed a surfactant-free stable PE-ZN NPs formula with a small particle size of 99.5 ± 6.43 nm, high PE encapsulation efficiency % of 99.31% ± 3.64 (w/w) and controlled release of PE over 24 h.ConclusionMoreover, the cytotoxicity of the optimum formula against hepatic cancer HepG2 cell lines was assessed and attained about a 2.5-fold reduction in the inhibitory concentration (IC50) values compared to the free PE affording a promising green platform to combat hepatic cancer.Graphical abstract

Total polyphenol content and antioxidant activity of ethanolic propolis extracts

Propolis is a beekeeping by-product with a high content of polyphenols that manifests antioxidant action. In this article was conducted the comparative study of the obtained results regarding the total polyphenol content of propolis extracts and their antioxidant activity depending on several factors: solvent concentration, extraction method. The total polyphenol content was determined by the Folin-Ciocalteu method and the antioxidant activity by the DPPH method. The analysis of the data revealed that the total polyphenol content and antioxidant activity is largely depended by the solvent concentration, optimal for obtaining ethanolic extracts of propolis with a high content of polyphenols, being ethyl alcohol with a concentration of 70%.

Behavioral Effects of Chronic Japanese Quince Fruit Juice Administration to Rats with Diet-Induced Metabolic Syndrome

Abstract Introduction Metabolic syndrome (MS) is often associated with anxiety and depression. Chaenomeles japonica (Thunb.) Lindl, also known as Chaenomeles maulei or Japanese quince, is a medicinal plant with a long history of use forits health-promoting properties. Aim The aim of this study was to investigate the effects of Japanese quince fruit juice (JQFJ) administration on locomotor activity, anxiety and depressive behavior in rats with diet-induced MS. Materials and methods Forty adult male Wistar rats were divided into 4 groups: MS, MS+JQFJ2.5, MS+JQFJ5 and MS+JQFJ10. All groups received a high-fat high-fructose diet for the induction of MS. MS animals were daily orally treated with distilled water and the other groups with JQFJ at doses of 2.5 ml/kg, 5 ml/kg and 10 ml/kg, respectively. During the 10th week of the experiment, behavioral tests were carried out. Results In the open Held test, no effect of JQFJ treatment on locomotor activity was observed. In the elevated plus maze test, a dose-dependent increase in the time spent in the open arms (OA) of the apparatus and in the ratio time spent in OA vs. total time spent in any of the arms was interpreted as an anxiolytic effect. The immobility time in the forced swim test did not differ significantly among the groups, which demonstrated a lack of anti-depressant action. Conclusions Chronic Japanese quince fruit juice administration produced a dose-dependent anxiolytic-like effect in rats with diet-induced MS, probably due to its high content of polyphenols.

Intensification of grape marc (Vitis vinifera) exploitation by subcritical water-ethanol extraction: Effect on polyphenol bioactivities and kinetic modelling

Subcritical solvent extraction (SSE) is an efficient and versatile technology for the recovery of bioactive compounds from food by-products. The present work aims to study the SSE efficiency and kinetics for the extraction of grape marc polyphenols. Water, ethanol, and a 50% water-ethanol mixture (EtOH 50%) were used as green solvents. The higher polyphenol content (4.05 ± 0.23 gGAE/100 gd. m.) and antioxidant activity (42.30 ± 0.68 mg α-toc/mL) were obtained with subcritical EtOH 50% at 120 °C and 10.3 MPa, respectively, 1.5- and 3-fold higher than the conventional extraction. According to kinetic modeling, SSE was four-fold faster and a degradation phenomenon of polyphenols was highlighted for times longer than 10 min. The two-site kinetic model and a second order exponential decay function suitably described the extraction kinetics and degradation phase, respectively (R2 > 0.97). A remarkable effect was highlighted on the polymerization degree and galloylation percentage of proanthocyanidins by SSE, and an increase in their antioxidant activity was observed.

Antioxidant activity, total polyphenol, anthocyanin and benzyl-glucosinolate contents in different phenotypes and portion of Japanese Maca (Lepidiummeyenii)

Maca (Lepidium meyenii), mainly grown in Peru, is a traditional herbal medicine that is mostly used to improve sperm motility and serum hormone levels. Maca phenotypes are represented by purple, black, yellow, white, and mixed colors. Recently, a method for Maca cultivation has been established in Japan. Therefore, we determined the effects of different phenotypes and portions on the antioxidant activities and total polyphenols, anthocyanins, and benzyl-glucosinolate contents in Japanese Maca. Purple Maca skin possessed the highest contents of both total polyphenols, antioxidant activity and anthocyanin content in all Macas. Regarding the benzyl-glucosinolate content, white maca had the highest content and was not correlated with antioxidant activity. In the present study, we revealed that purple Maca skin is recommended for high polyphenol content, antioxidant activity, and anthocyanin content. The results of this study will be useful for selecting phenotypes for the improvement of antioxidant activity or hormone balance.

Enhancing miso production with optimized puffed-rice koji and its biological function evaluation

In order to enhance enzyme activities of koji and further improve the health benefits and nutritional value of miso, puffed rice was used to prepare koji with optimization of fermentation utilizing response surface methodology (RSM), and the optimized puffed rice koji was used to produce miso and low-salt miso. Results showed that β-glucosidase activity increased by 1.98-fold after RSM optimization. The optimized puffed rice koji also showed the highest β-amylase and protease activities (237.1 and 968.8 units/g, respectively) compared to rice koji (108.7 and 637.4 units/g, respectively). Moreover, miso made from puffed-rice koji presented a much higher polyphenol content, antioxidant activity, and aglycone conversion. These findings clarified the relationship between changes in enzyme activities in koji and the important components of miso, and also advance solid-state fermentation research and development of functional miso.

Mineral Content, Antioxidant Properties <i>in vitro</i>, Reduction of Inflammation, and Liver Steatosis <i>in vivo</i> by Ngaoundal Propolis in Wistar Rats Fed an Atherogenic Diet

Several studies have reported the benefits of Propolis in the treatment of various disorders such as parasitic infections, bacterial infections, wounds, and burns. The overall aim of this study was to evaluate the preventive effects and anti-inflammatory activities of the hydroethanolic extract (EthP) and the fraction powder ≤ 125 µm of Propolis (PP) on atherogenic diet-induced non-alcoholic fatty liver disease. Dry Propolis was finely ground, a first part was macerated in a mixture (30:70 v/v water and ethanol) and a second part was fractionated by sieving with a sieve mesh (≤125 µm). The powder fraction≤ 125µm (PP) and Propolis hydroethanolic extract (EthP) obtained were used to characterize the mineral composition <i>in vitro</i> and <i>in vivo</i> antioxidant and anti-inflammatory properties. 20 male Wistar rats were divided into 5 groups EthP and PP were administered orally to the rats at the same dose (250 mg/kg bw) and fed simultaneously with an atherogenic diet for 45 days. At the end of the experiment, the lipid profile, transaminase aspartate aminotransferase (AST), and alanine aminotransferase (ALT) in serum, and antioxidants were measured at the organ level (aorta, liver, kidney, and heart). The activities of all parameters were significant (p < 0.05). The results of this study show that Propolis had a significantly (<i>p<0.0001</i>) lower <i>in vitro</i> mineral composition in Iron by 32.56%; in Zinc by 83.21%; in Calcium by 10.82% and in Manganese by 21.40% at the PP level compared to EthP. Antioxidant capacity (DPPH, TAC, and FRAP), which increased with Propolis concentration. High polyphenol content (EthP>PP). Treatment with EthP<sub>250</sub> and PP<sub>250</sub> significantly (<i>p<0.05</i>) reduced serum ALT by 34.27% and 47.36%, creatinine by 67.36% and 37.5%, TG by 63.91% and by 20.18%, IL-17 expression by 50.25% and 100% respectively. HDL-c levels were significantly increased by 47.7% (<i>p<0.001</i>) in serum compared with TN. NO levels increased significantly (<i>p<0.001</i>) by 1.38% and 1.63% in the aorta respectively. MDA levels were significantly reduced by 55.12% (<i>p<0.0001</i>) and 76.09% (<i>p<0.05</i>) in the liver respectively. This study demonstrated the efficacy of Propolis in the management of non-alcoholic hepatic steatosis and its anti-inflammatory capacity.

Effect of Chitosan/Gum Arabic Blends Enriched by Sodium Nitroprusside or Methyl Salicylate on the Storability and Antioxidant Activity of Tomato Fruit.

The impact of methyl salicylate (MeSA) or sodium nitroprusside (SNP) in chitosan (CS)/Gum Arabic (GA) mixture on physio-chemical characteristics and antioxidant status during the postharvest ripening of green tomato fruits was studied. CS/GA-MeSA at a 1 mM formulation was the best treatment to retard firmness and titratable acidity (TA) losses. Moreover, this formulation retarded pigmentation progress where it had the lowest significant values of total carotenes (TCs) and lycopene (LYP) contents until the 15th day of the storage period, as well as efficiently faced the rise in malondialdehyde (MDA) levels. Moreover, peroxidase (POD), polyphenol oxidase (PPO), catalase (CAT), and phenylalanine ammonia-lyase (PAL) activities of tomatoes treated with CS/GA-SNP at 2 mM were significantly better than that of control in the primary stages of storage. CS/GA-SNP at a 2 mM formulation showed an extremely high significant content of total polyphenol (TP) in the early stage of storage, while CS/GA and CS/GA-MeSA at 1 and 2 mM accumulated higher significant TP contents than uncoated fruits at the late stage of storage. All formulations were characterized by FTIR spectroscopy. Furthermore, the polymer formulations exhibited strong antifungal activity against Alternaria alternata and Botrytis cinerea as major pathogens of postharvest tomatoes. Transmission electron microscope (TEM) observations for the mycelia of both fungi treated by CS/GA-MeSA at 2 mM revealed serious ultrastructural damage, including distortion of the cell wall and cell membrane and degradation of cytoplasmic organelles.

Probiotic Bacteria Survival and Shelf Life of High Fibre Plant Snack - Model Study

The study aimed to develop plant-based model snacks that are high in fibre, contain probiotic bacteria and are convenient for long-term storage. The research focused on selecting a suitable form of probiotic bacteria (active biomass, microencapsulated, freeze-dried), inoculation method (in the base mass or in the filling of a snack) and appropriate storage conditions (4°Cor 20 °C). The potential synbiotic properties were evaluated. The microencapsulated bacteria had the highest survival rate at 4 °C, while the freeze-dried bacteria showed better survival rates at 20 °C. Probiotics had a higher survival rate when enclosed inside snacks with a low water activity (aw = 0.27) peanut butter filling than in snacks without filling (aw = 0.53). Enclosing the probiotics in a low aw filling ensures their survival at ambient temperature for 5 months at a count higher than 6 log CFU/g. The snacks exhibited high antioxidant capacity (average 300 mg ascorbic acid equivalent/100 g), polyphenol content (average 357 mg gallic acid equivalent/100 g) and high fibre content (average 10.2 g/100 g). The sensory analysis showed a high overall quality of the snacks (average 7.1/10 of the conventional units). Furthermore, after six months of storage, significant changes were observed in the antioxidant properties, polyphenol content and texture of the snacks, while their sensory quality remained unchanged. Moreover, a potential synbiotic effect was observed. The method used to assess bacterial growth indicated significantly higher values in the model snacks compared to a control sample. Therefore, this study has effectively addressed the gap in knowledge regarding the survival of probiotics in snacks of this nature.

Evaluation of Antibiofilm, Antimicrobial, Cytotoxic and Antioxidant Effects of Some Wild Mushroom Species

In this study, ethanol extracts of some wild mushroom species, in the phylum Basidiomycota, [Armillaria mellea (Vahl) P. Kumm., Infundibulicybe geotropa (Bull.) Harmaja, Leucopaxillus gentianeus (Quél.) Kotl. and Trametes versicolor (L.) Lloyd] were tested for their antioxidant, antimicrobial, antibiofilm, and cytotoxic activities. Mushroom samples showed low antimicrobial activity on Enterococcus faecalis and Staphylococcus aureus, while biofilm inhibitory activity on test microorganisms ranging from 24.6% to 80.5%. At the end of the antioxidant activity studies A. mellea was the mushroom sample having the highest DPPH radical scavenging capacity (0.105±0.001 mg/mL) whereas T. versicolor was the one having the highest iron (III) ion reducing power (40.709±0.003 µg TE/100g). The highest polyphenol content was observed in T. versicolor (29.916±0.002 mg GAE/100g) samples, and the lowest in A. mellea (9.5±0.006 mg GAE/100g) samples. The cytotoxic effects of the samples were tested on MCF-7 and MDA-MB-231 (breast cancer) and L929 (mouse fibroblast) cell lines using the MTT method. As a result, it was observed that A. mellea and T. versicolor samples were more effective on MCF-7 cell line, A. mellea on MDA-MB-231 cell line.

Potential Role of Bioactive Compounds: In Vitro Evaluation of the Antioxidant and Antimicrobial Activity of Fermented Milk Thistle

The group of innovative ingredients in cosmetic preparations includes bio-ferments (Bs), which are characterized by high bioactivity and biocompatibility, and one of the plants rich in bioactive compounds that has a beneficial effect on the skin and the body is Silybum marianum. Bio-ferments obtained from this plant are becoming increasingly useful as active ingredients in cosmetics. In the present study, four different bio-ferments were obtained by fermentation of pomace (B-P), extract (B-E), oil (B-O), and seeds (B-S) of milk thistle. Their biodegradability (%B), total polyphenols content (Folin–Ciocalteu method), and antimicrobial, antioxidant (DPPH, ABTS, and FRAP methods), chelating (Fe2+ ions), and reduction (Cu2+ and Fe3+ ions) properties, as well as the acidity, were evaluated. The contact angle using the sessile drop method was assessed to investigate bio-ferments’ impact on skin wettability. Finally, the content of selected phenolic acids in the Bs was evaluated using the HPLC method, while the lactic acid (LA) content was assessed using the GC-MS method. All bio-ferments were characterized by high polyphenols content (13.56 ± 0.10–15.28 ± 0.12 mmol GA/L B), chelating (0.08 ± 0.01–0.17 ± 0.01 mmol Fe2+/L B) and antioxidant activity (DPPH method, 2.41 ± 0.01–3.53 ± 0.01 mmol Tx/L B), and reducing Cu2+ and Fe3+ ions. Gallic acid, protocatechuic acid, caffeic acid, neochlorogenic acid, coumaric acid, and LA were identified in Bs. The most increased antibacterial activity for B-P was observed for a strain of Staphylococcus aureus (MIC = 250 μL/mL) and Pseudomonas aeruginosa (MIC = 250 μL/mL). Simultaneously, B-S demonstrated the highest inhibitory effects against Escherichia coli (MIC = 125 μL/mL), emphasizing the varied antimicrobial profiles of these bio-ferments against different bacterial strains. Research on aerobic biodegradation demonstrated a high level of degradation (%B = 60 ± 1–65 ± 3), and all Bs were categorized as readily degradable according to the OECD classification.

Is coffee effective on food intake in high fat diet-fed obese rats?

Objective: Coffee might be effective in the treatment of obesity with its high polyphenol and caffeine content. In this regard, this study aimed to evaluate the effect of different coffee types on body weight, food intake, and biochemical parameters in obese rats. Methods: Wistar Albino adult male rats were randomly divided into four groups (one control and three coffee groups) after obesity development (after six weeks), and three types of coffee (Turkish coffee, instant coffee, filter coffee) administration were performed for two weeks. Results: Food consumption was statistically significantly lower in the Turkish coffee (15,6±1,06 g/d) and filter coffee group (16,9±0,8 g/d) compared to the control group (18,5±0,6) in the eighth-week (p<0.001). At the end of two weeks, there is no difference between the groups regarding weight in the rats (p>0.05). However, the body weight gain (g) change was lower in the Turkish coffee group (p<0.001). There was no significant difference between groups in biochemical parameters. However, negative correlations were obtained between NE (ng/L), Leptin (ng/ml), Adiponectin (mg/L), UCP-1 (ng/L), UCP-2 (ng/L), UCP-3 (ng/L) and average energy intake (kcal) in Turkish coffee administrated rats. Conclusion: According to the study results, coffee consumption, especially Turkish coffee, has a reducing effect on food intake. This effect is likely due to the higher phenolic content of the given Turkish coffee than the same amount of filter and instant coffee. Further studies are needed to explain the effects of coffee consumption on body weight and other casual relationships, especially in the long term.

Exploring the Benefits of Nutritional and Chemical Characteristics of Touriga Nacional and Arinto Varieties (Vitis vinifera L.).

Environmental degradation leads to an unsustainable food system. In addition to this issue, the consumption of foods that improve people's health and well-being is recommended. One of the alternatives is undoubtedly the use of by-products of winemaking, namely in the form of grape pomace flour (GPF). To verify the benefits of using the Touriga Nacional and Arinto (Vitis vinifera L.) flour varieties, analytical determinations were made to identify and quantify different components. In terms of nutritional characterization, the Touriga Nacional GPF showed results that indicate better nutritional quality than the Arinto GPF. The Touriga Nacional and Arinto samples had protein contents of 10.13% and 8.38%, polyunsaturated fatty acids of 6.66% and 5.18%, soluble dietary fiber of 14.3% and 1.7%, and insoluble dietary fiber of 55.1% and 46.4%, respectively. The anthocyanins, proanthocyanidins, and flavonols presented in samples were detected by HPLC-DAD/ESI-MS. Atomic absorption spectrometry revealed elevated concentrations of certain elements in Touriga Nacional compared to Arinto, with the former showing higher levels of aluminum (130 mg/kg) and iron (146 mg/kg) against the latter's Al (120 mg/kg) and Fe (112 mg/kg) content. GPF could become a valuable ingredient due to its nutritional quality and high content of various polyphenols.

Exploration of the antifungal potential of aqueous extracts from two agave species against major postharvest diseases in apples

The apple tree, belonging to the Rosaceae family producing pome fruit, holds global economic significance. Despite this, apples face considerable postharvest disease challenges, particularly blue mold caused by Penicillium expansum and gray mold Botrytis cinerea. Synthetic fungicides are traditionally used for control, but their drawbacks necessitate exploring environmentally friendly alternatives. The current research investigates the antifungal activity of Agave americana and Agave sisalana aqueous extracts against these post-harvest diseases. In vitro tests demonstrated a concentration-dependent antifungal effect, with A. americana completely inhibiting mycelial growth and spore germination at 50 g L−1. A. sisalana exhibited a 75% reduction at the same concentration. A. americana at 6 g L−1 inhibited 50% of spore germination, while A. sisalana at 8 and 9 g L−1 achieved the same for B. cinerea and P. expansum. Regarding In vivo tests, both extracts reduced infection severity, particularly A. americana, which lowered gray mold and blue mold incidences to 23 and 26%. High polyphenol and flavonoid content in Agave extracts likely contributed to their efficacy. Phytochemical analyses identified 35 metabolites, including citric acid and piscidic acid, which are potential inhibitors of the fungal cell enzyme sterol 14 α-demethylase (CYP51), according to the results of molecular Docking analyses. Similarly, FTIR results indicated compounds with significant antimicrobial activity. Importantly, these biological treatments preserved apple quality during storage, suggesting their potential as effective and sustainable alternatives to synthetic fungicides.

Evaluation of phenolic content in selected red fruit juices.

Red fruits are characterised by a particularly high content of bioactive compounds, e.g. anthocyanins, tannins, pectins, vitamins and minerals. Dietary supply of proper amounts of antioxidants is essential to reduce oxidative stress, and thus is an important element in the prevention of lifestyle diseases. The aim of the study was to evaluate and compare the content of polyphenols in selected red fruit juices (chokeberry, elderberry, pomegranate, cranberry), as well as to assess the impact of storage time on the content of these compounds in the analysed samples. The research material consisted of 17 juices (100%): 3 chokeberry juices, 4 elderberry juices, 5 pomegranate juices and 5 cranberry juices, which differed in terms of the manufacturer, type, price range, country of origin and production method. The total polyphenol content was measured by spectrophotometry using the Folin�Ciocalteu reagent. The procedure was based on a modified method described by Waterhouse. Active acidity (pH) was measured with the potentiometric method using a pH-meter and the sucrose content was measured using a refractometer. The highest mean content of polyphenolic compounds was found in chokeberry and elderberry juices. Juice storage time did not reduce the mean content of polyphenolic compounds. The highest sucrose content was found in chokeberry juices and the lowest in cranberry juice. Chokeberry and elderberry juices had the highest content of polyphenols among the tested products. Juices stored after opening in accordance with the manufacturer's instructions (at 4°C) do not lose their nutritional properties.