High Bioactive Content Research Articles

Carob (Ceratonia siliqua) leaves: A comprehensive analysis of bioactive profile and health-promoting potential of an untapped resource.

Carob is a resilient plant with ecological and nutritional significance. A comprehensive study of Ceratonia siliqua leaves (CSL) was conducted to explore its chemical composition and health-promoting potential, aiming at improving the carob-crop sustainability through valorization of this untapped co-product. UHPLC-DAD-HRMS/MS quali-quantitative profiling of CSL revealed high levels of n-galloylated glucoses (129-196mgg-1) and flavonol-glycosides (36-42mgg-1), with siliquapyranone (39-56mgg-1), 1,2,3,6-tetragalloylglusose (47-69mgg-1) and myricitrin (27-33mgg-1) as main markers. Highest bioactive content and antioxidant capacity (5.0 and 3.1 TEAC) was obtained during pods harvesting. Besides significant antioxidant potential, CSL exhibited strong-high inhibitory activity against α-glucosidase, acetylcholinesterase and butyrylcholinesterase (IC50, 0.51, 13.5 and 58.0μgmL-1, respectively). 1,2,3,6-tetragalloylglusose and siliquapyranone are the main contributors to antioxidant and α-glucosidase inhibitory capacities. Excellent ability of extract and 1,2,3,6-tetragalloylglusose (IC50, 0.05μM) in selectively inhibiting α-glucosidase, make them promising candidates to manage hyperglycemia with fewer side effects.

Effects of Red Dragon Fruit Puree Application on Physicochemical Properties of Selected Bakery Products

Bakery products are a popular staple food made from wheat flour and other ingredients. Common bread-making methods include baking, steaming, and frying. Recent trends focus on developing value-added bakery products by incorporating various health-promoting ingredients like fruit. Dragon fruit can be used in bread formulations due to its high fiber, bioactive content, and antioxidant activity. However, adding red dragon fruit can also be challenging in obtaining a high-quality bakery product because it will affect the physicochemical and sensory properties. Therefore, this study aims to investigate the effects of different red dragon fruit puree concentrations on the physicochemical and sensory properties of bread made with red dragon fruit. Three bakery products were made: white bread, steamed buns, and donuts. The red dragon fruit puree concentrations were 10%, 20%, 30%, 40%, 50%, and 60%, respectively. The treatment was repeated four times. Meanwhile, the analyses included moisture content, specific volume, hardness, springiness, cohesiveness, color, phenolic, DPPH, superoxide radical scavenging activity, and sensory properties. The presence of red dragon fruit puree increased the moisture content of white bread (0.3% to 2.1%), steamed buns (1.75% to 18.21%), and donuts (2.30% to 13.81%). Meanwhile, the presence of the puree decreased the capability of bread to expand, which ranged from 4.07 to 2.82 cm3/g for white bread, 3.14 to 2.78 cm3/g for steamed buns, and 3.47 to 2.87 cm3/g for donuts, resulting in a decrease in specific volume. The concentration of red dragon fruit puree also plays an important role in increasing the hardness and cohesiveness and decreasing springiness. The increase in red dragon fruit puree concentration affects the color parameters. Furthermore, the presence of red dragon fruit puree can maintain its high phenolic content, which was 15.25–59.11 mg GAE/100 g for white bread, 17.98–59.82 mg GAE/100 g for steamed buns, and 11.56–46.33 mg GAE/100 g for donuts, and dietary fiber, which was 1.32–2.03% for white bread, steamed buns 1.27–1.96%, and donuts 1.27–1.95%. Furthermore, the higher concentration of red dragon fruit puree contributes to higher phenolic and dietary fiber content. Bakery products could be developed as functional food, as reflected by their high antioxidant activity. Meanwhile, the sensory tests revealed that panelists could accept all three products.

Comparative study of phytochemical content, antioxidant, and anti-inflammatory properties of Merremia hirta Merr. mature plant and microgreen

Merremia hirta Merr. is a plant belonging to the Convolvulaceae family, commonly used as a vegetable in Southeast Asia. The plant harbours diverse bioactive constituents, including polyphenols and flavonoids. Microgreens have gained popularity as a cultivation trend. They are referred to as superfoods due to their high bioactive content, which is estimated to be up to 10 times greater than mature plants. M. hirta Merr. microgreen and mature plant were investigated to determine their total phenol content using the Folin Ciocalteu method, total flavonoid content using AlCl3, antioxidant activity using 2,2-diphenyl-1- picrylhydrazyl and ferric reducing antioxidant power, and anti-inflammatory activity by protein denaturation inhibition in vitro. Microgreen demonstrated greater total phenolic content, directly associated with its high antioxidant activity compared to mature plants. However, the mature stage of M. hirta Merr. remains superior in terms of overall flavonoid content and anti-inflammatory activity.

Phytochemical Profiling and Comparative Analysis of the Bioactive Compounds in Adansonia digitata, Morinda citrifolia and Tamarindus indica from Igabi Local Government Area, Kaduna State

Study’s Excerpt A comparative phytochemical analysis of Adansonia digitata stem bark, Morinda citrifolia leaves, and Tamarindus indica leaves was carried out. UV/visible spectrophotometric technique is used for the identification of phytochemical compounds. These plants have considerable potential as sources for drug development and functional foods. Full Abstract For decades, man has utilized plants as traditional medicine to cure various illnesses. The majority of modern medications now available have been generated from plants. This study subjected the ethanolic crude extract of Adansonia digitata stem bark, Morinda citrifolia leaves, and Tamarindus indica leaves to phytochemical analysis. Ultraviolet/visible spectrophotometric techniques were used to quantify the bioactive compounds detected in the plants. Qualitative analysis indicated the presence of alkaloids, cardiac glycosides, saponins, phenolic compounds, tannins, steroids, carbohydrates, flavonoids, terpenoids, reducing sugars, and quinones in all three plant extracts. Anthraquinones were detected only in A. digitata, while coumarins, though present in M. citrifolia and T. indica, were absent in A. digitata. Adansonia digitata recorded a higher content of anthraquinones (59.3 mg/g), phenols (79.3 mg/g), and tannins (286.1 mg/g) than M. citrifolia and T. indica. Alkaloids (45.5 mg/g), flavonoids (124.0 mg/g), saponins (38.7 mg/g), and triterpenes (23.8 mg/g) were found to be higher in T. indica than in A. digitata and M. citrifolia. Statistical analysis shows significant variation in the concentration of these compounds between the sampled plants (p < 0.05). The high bioactive content of A. digitata and T. indica indicates their potential as outstanding bioactive compound repositories suitable for drug development, purification, and functional food uses.

Red Ginger as an Immunomodulator

This study aims to examine the potential of red ginger (Zingiber officinale var. rubrum) as an immunomodulator based on various literature sources from books and journals. Red ginger, which is known to have a high bioactive content, has been used in traditional medicine to boost immunity. This study examined the chemical composition, mechanism of action, and scientific evidence that supports the effectiveness of red ginger as an immunomodulator. The results of the study show that red ginger has great potential to be developed as an effective and safe immunomodulator product.

Influence of hydroxyl group density in propane alcohols-based deep eutectic solvents: Physicochemical properties and potential application as an extraction medium for bioactive compounds

Deep eutectic solvents (DES) composed of citric acid monohydrate (CAM) as hydrogen bond acceptor (HBA) and alcohol as hydrogen bond donor (HBD) were used for separating bioactive compounds from star anise. This study prepared three propane alcohols-based DES with different hydroxyl (OH) group densities in HBD. FTIR analysis verified the presence of hydrogen bond interactions between HBA and HBD, which strengthened with increasing the OH group densities. Increasing the OH group density in DES exhibited lower water content, but higher thermal stability, higher density, higher viscosity as well as enhanced the water absorption rate. All of the propane alcohols-based DES were miscible in high and semi-polar solvents as well as it also displayed frequency independence characteristics. Moreover, propane alcohols-based DES efficiently extracted bioactive compounds from star anise with high total phenolic and flavonoid contents more than traditional solvents. High bioactive phenolic and flavonoid contents in star anise extracts were the major contributors to potent antioxidant activities of 2,2-diphenyl-1-picrylhydrazyl (DPPH, 84.50 %), azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS, 85.73 %), and ferric ion reducing antioxidant power (FRAP, 3.74 mM FeSO4). Therefore, DES was suggested to be a promising extraction medium for valuable bioactive compounds from natural sources that could be utilized as therapeutic agent for oxidative stress.

Wild-Edible Allium Species from Highlands of Eastern Anatolia: Phytochemical Composition and In Vitro Biological Activities.

This study presents the phytochemical composition, antioxidant (hydrogen atom and single-atom transfer mechanisms), and digestive enzyme inhibitory (alpha-amylase, alpha-glucosidase, and pancreatic lipase) activities of ethanol-based extractions and traditional preparations (infusion) of the leaves of wild-edible Allium species (A. kharputense, A. affine, A. shirnakiense, and A. akaka) from the highlands of Eastern Anatolia. Among the eight extracts analyzed, ethanol extractions of the A. kharputense and A. akaka leaves exhibited better biotherapeutic activities and had the highest bioactive content. The dominant bioactive profile was composed of mainly allicin and phenolic compounds (chlorogenic acid, hesperidin, rutin, isoquercitrin, and quercetin) with small amounts of fatty acids. These data were similar to the biological activities and chemical composition of common Allium species and suggest the utilization of the extracts of wild-edible Allium species in the development of Allium-based biotherapeutics or nutraceuticals.

Phenolic Composition and Bioactivities of Invasive Ailanthus altissima (Mill.) Swingle Leaf Extracts Obtained by Two-Step Sequential Extraction.

Ailanthus altissima, a highly invasive species, contains valuable compounds in different plant parts, indicating great practical potential. This paper proposes the use of non-polar (n-hexane) and polar (ethanol) solvents for the extraction of antioxidant compounds from A. altissima (family Simaroubaceae) leaves in a sequential two-step process. Fresh and dried leaves were examined for their microstructure by scanning electron microscopy, and for color changes in the CIELAB color space co-ordinates. An investigation of the harvesting season, processing (freezing and drying), and solvent indicates ethanol can be used for the highly efficient extraction of phenolics, flavonoids, tannins, and carotenoids. Statistically significant differences were found between the autumn and summer samples for phenolic content, and between dried and frozen samples for tannin content. The HPLC phenolic profile indicates more phenolics (nine polyphenols) in dried leaves harvested in both seasons compared to those in frozen ones (five to six polyphenols). Frozen leaves showed a higher antioxidant activity in a ferric-reducing antioxidant power assay than that of the dried samples, which exhibited a higher antioxidant activity using the 1, 1-diphenyl-2-picryl-hydrazyl assay, but it was not statistically significant. The phenolic, flavonoid, and carotenoid contents significantly influenced the antioxidant activities. Among the ethanolic extracts, those from dried leaves showed better antibacterial activity, in particular, on Staphylococcus aureus and Enterococcus faecalis. The high bioactive content and activity of A. altissima leaves make them suitable natural raw materials for various applications.

Analysis of the Variation in Antioxidant Activity and Chemical Composition upon the Repeated Thermal Treatment of the By-Product of the Red Ginseng Manufacturing Process.

Steamed ginseng water (SGW) is a by-product of the repeated thermal processing of red ginseng, which is characterized by a high bioactive content, better skin care activity, and a large output. However, its value has been ignored, resulting in environmental pollution and resource waste. In this study, UHPLC-Q-Exactive-MS/MS liquid chromatography-mass spectrometry and multivariate statistical analysis were conducted to characterize the compositional features of the repeated thermal-treated SGW. The antioxidant activity (DPPH, ABTS, FRAP, and OH) and chemical composition (total sugars, total saponins, and reducing and non-reducing sugars) were comprehensively evaluated based on the entropy weighting method. Four comparison groups (groups 1 and 3, groups 1 and 5, groups 1 and 7, and groups 1 and 9) were screened for 37 important common difference markers using OPLS-DA analysis. The entropy weight method was used to analyze the weights of the indicators; the seventh SGW sample was reported to have a significant weight. The results of this study suggest that heat treatment time and frequency can be an important indicator value for the quality control of SGW cycling operations, which have great potential in antioxidant products.

Evaluation of antioxidant, antimicrobial, and bioactive properties and peptide sequence composition of Malatya apricot kernels.

This study used four different apricot (Prunus armeniaca) kernels cultivated in Malatya during two consecutive years. The varieties were Hacihaliloglu, Hasanbey, Kabaasi, and Zerdali. The physicochemical properties of the kernels were determined, and the bioactive content of the kernels was evaluated using kernel hydrolysates prepared using trypsin. With regard to the physicochemical properties of the kernels, the dry matter ratio and protein content were the highest in the Hacihaliloglu variety; the ash ratio was the highest in the Kabaasi variety, and the free oil ratio was the highest in the Hasanbey variety. The bioactive compound content changed according to kernel variety. Angiotensin-converting enzyme inhibitors activity was found to be the highest in the Hacihaliloglu and Hasanbey varieties, which had the lowest amygdalin content, and Zerdali had the highest amygdalin content. The antioxidant and antimicrobial effects of the kernels varied, with Hasanbey and Kabaasi generally having the highest content in both analyses. Moreover, a concentration of 20 mg mL-1 of the hydrolysate was determined to have a destructive effect for the microorganisms used in this study. The storage protein of the kernels, except Hacihaliloglu, was found to be Prunin 1, with the longest matching protein chain in the kernels being R.QQQGGQLMANGLEETFCSLRLK.E. The results suggest that the peptide sequences identified in the kernels could have antihypertensive, antioxidative, and Dipeptidyl peptidase IV (DPP-IV)inhibitory effects. Consequently, apricot kernels show potential for use in the production of functional food products. Of the kernels evaluated in this study, Hacihaliloglu and Hasanbey were deemed the most suitable varieties due to their higher bioactive content and lower amygdalin content. © 2024 The Author(s). Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

Coffee Extract as a Natural Antioxidant in Fresh Pork Sausage-A Model Approach.

Consumers are increasingly looking for healthy foods without the addition of synthetic additives. The aim of this study was to evaluate the efficiency of coffee extracts as a natural antioxidant in fresh pork sausage. Firstly, the conditions for obtaining coffee green extracts were optimized (Central Composite Rotatable Design 23, variables: extraction time, ethanol-water ratio, and sample-solvent ratio) in an ultrasound bath (70 °C). The response variables were the bioactive compounds levels and antioxidant activity. Valid models were obtained (p ≤ 0.05, R2 > 0.751), with higher bioactive content and antioxidant activity in the central point region. Extracts of Robusta and Arabica coffee green (RG and AG) and medium roast (RR and AR) obtained, and central point (10 min, an ethanol concentration of 30%, and a sample-solvent ratio of 10 g/100 mL) and optimized (14.2 min, 34.2%, and 5.8 g/100 mL) parameters were characterized. The RG presented a significantly (p ≤ 0.05) higher content of caffeine (3114.8 ± 50.0 and 3148.1 ± 13.5 mg/100 g) and 5-CQA (6417.1 ± 22.0 and 6706.4 ± 23.5 mg/100 g) in both extraction conditions, respectively. The RG and RR coffee presented the highest antioxidant activity. Two concentrations of RG and RR coffee extracts were tested in fresh pork sausage. The Robusta coffee extract presented the highest antioxidant activity in both roasted and green states. However, when applied to a meat product, the extract prepared with RG coffee showed better results, with efficiency in replacing synthetic antioxidants (content of malonaldehyde/kg of sample below 0.696 ± 0.059 in 20 days of storage), without altering the sensory attributes of the product (average scores above 7.16 ± 1.43 for all attributes evaluated). Therefore, the RG coffee extract was a suitable alternative as a natural antioxidant applied to fresh pork sausage.

Evaluation of Environmental Factor Effects on the Polyphenol and Flavonoid Content in the Leaves of Chrysanthemum indicum L. and Its Habitat Suitability Prediction Mapping.

The leaves of Chrysanthemum indicum L. are known to have various bioactive compounds; however, industrial use is extremely limited. To overcome this situation by producing high-quality leaves with high bioactive content, this study examined the environmental factors affecting the phytochemical content and antioxidant activity using C. indicum leaves collected from 22 sites in Kochi Prefecture, Japan. Total phenolic and flavonoid content in the dry leaves ranged between 15.0 and 64.1 (mg gallic acid g-1) and 2.3 and 11.4 (mg quercetin g-1), while the antioxidant activity (EC50) of the 50% ethanol extracts ranged between 28.0 and 123.2 (µg mL-1) in 1,1-Diphenyl-2-picrylhydrazyl radical scavenging assay. Among the identified compounds, chlorogenic acid and 1,5-dicaffeoylquinic acid were the main constituents in C. indicum leaves. The antioxidant activity demonstrated a positive correlation with 1,5-dicaffeoylquinic acid (R2 = 0.62) and 3,5-dicaffeoylquinic acid (R2 = 0.77). The content of chlorogenic acid and dicaffeoylquinic acid isomers varied significantly according to the effects of exchangeable magnesium, cation exchange capacity, annual temperature, and precipitation, based on analysis of variance. The habitat suitability map using the geographical information system and the MaxEnt model predicted very high and high regions, comprising 3.2% and 10.1% of the total area, respectively. These findings could be used in future cultivation to produce high-quality leaves of C. indicum.

Botanical Originand Extraction Methods of Philippine Stingless Bee (Tetragonula biroiFriese) Pollen and its Food Functionality: Phenolic and Flavonoid Content and Antioxidant Activity

With its high nutritional and bioactive content, bee pollen is recognized as a functional food. However, its composition is highly dependent on a range of factors, such as geographical location. In this research, we used DPPH to determine the antioxidant activity of several stingless bee (Tetragonula biroi) pollen samples sourced from five different areas in the Philippines and compare their phenolic and flavonoid content. Additionally, we compared two extraction methods: maceration (or soaking of samples) for three days and sonication for 30 minutes. Interestingly, our findings show that the phenolic content of bee pollen is weakly associated with antioxidant activity, indicating that other bioactive chemicals may play a more significant part in the antioxidant characteristics of bee pollen. Antioxidant properties based on the DPPH assay of pollen harvested from Calamba are higher compared to other samples from different geographic areas, i.e., Quezon Province, Sorsogon, Laguna, and Albay. When compared to the maceration approach, extracts generated from the sonication process had lower antioxidant activity. These findings suggest that Philippine stingless bee pollen is a potential source of bioactive compounds, and the choice of extraction method and geographic source are significant factors affecting its antioxidant activity.

Characteristics of Hozat apricot seed oil as a new source of oilseed

There has been an increase in apricot consumption due to its high bioactive and fiber content. However, the seed, inside part of the fruit, is considered as a food waste. In this study, potential usage of apricot seeds (bitter and sweet), that were cultivated in Hozat region- Tunceli, as an alternative oil source was evaluated. No comprehensive research has been undertaken to assess the seeds as an oil source before. In assessing its suitability for consumption, proximate composition of seed and physicochemical properties of the seeds’ oil had been determined. The proximate composition included the content of protein, ash, moisture, oil and the acidity as pH, in addition; iodine value, refractive index, nutritional quality, total phenolic content, antioxidant content, fatty acid composition and rheological properties of the oil were determined. Also, the effect of variety on them was examined.Overall, oil content was found to be the major component of the seed, thus the seed is good enough to be used as an oil source. Five different fatty acids were identified in the oil, that produced from the seed. These were palmitic, heptadecanoic, oleic, linoleic and linolenic acid. The oil had a refractive index between 1.4617 and 1.4628, iodine value between 100.47 and 102.11 gms, total phenolic content between 0.83 and 1.29 mg GAE g−1 oil, antioxidant activity between 11.21 and 11.60 mg TE g−1 oil for DPPH assay and 7.92–8.20 mg TE g−1 oil for ABTS assay, and apparent viscosity of 0.04 Pa.s. Moreover, viscous flow tests showed that the oil has a Newtonian flow behavior, and the nutritional indexes, that include unsaturated, atherogenicity, thrombogenicity and hypocholesterolemic/ hypercholesterolemic ratio, indicated that the oil is good enough for consumption as an oil source. The variety was found to have a significant effect on total phenolic content, antioxidant activity and refractive index of the oil, that was produced from apricot seed.

Grape Pomace Rich-Phenolics and Anthocyanins Extract: Production by Pressurized Liquid Extraction in Intermittent Process and Encapsulation by Spray-Drying.

A considerable number of grape pomaces are generated annually. It represents a rich source of bioactive compounds, such as phenolic compounds and anthocyanins. Pressurized liquid extraction (PLE) has emerged as a green technology for recovering bioactive compounds from vegetal matrixes. In our study, PLE parameters (temperature, number of cycles, and rinse volume) have been studied to produce grape pomace extracts with high bioactive content using an experimental design. The experimental data obtained were adjusted to linear and quadratic models. The first-order model was better in predicting anthocyanins contents (TA, R2 = 0.94), whereas the second-order model was predictive for total phenolic compounds (TPC, R2 = 0.96). The main process parameter for the recovery of bioactive compounds was temperature, and the results showed opposing behaviors concerning TPC and TA, as it is difficult to optimize conditions for both. The extract containing the higher concentration of TPC (97.4 ± 1.1 mg GAE/g, d.b.) was encapsulated by spray-drying using maltodextrin as wall material. Particles presented with a spherical shape (~7.73 ± 0.95 μm) with a recovery yield of 79%. The results demonstrated that extraction followed by encapsulation of grape pomace extract is a good strategy to simplify future applications, whether for food, cosmetics or pharmaceutical fields.

Optimization of a Novel–Enriched Pasta Production and Its Physical, Chemical, and Characteristic Properties

The aim of the study is to enrich pasta with cornelian cherry powder, a product with high bioactive contents. In this way, it was aimed to obtain a new product that is more nutritionally advanced and can contribute to the country’s economy. In this study, cornelian cherry with high bioactive content and an attractive color advantage was used for the enrichment of the pasta formulation. In addition, the pasta production procedure was revised by applying microwave technology for drying. Cornelian cherry powder:dough ratio, dough thickness, and microwave power were optimized with response surface methodology. Total phenolic content, antioxidant activity, color, and water‐holding capacity were determined as responses. Optimum conditions were found as 4.53% for powder:dough ratio, 0.1 cm for dough thickness, and 270 W for microwave power. According to optimization results, it was detected that the cornelian cherry powder:dough ratio affected the total phenolic content and antioxidant activity, and microwave power was found to be effective only on antioxidant activity. For optimum conditions, the total phenolic content and antioxidant activity were found as 1.29 GAE/g and 0.5 mg TE/g, respectively. The characterization analysis showed that the microwave–dried sample shrank less than those dried with the conventional method. In Fourier transform infrared spectroscopy (FTIR) results, it was determined that the amount of carbohydrates in the samples obtained under optimum conditions was lower than that of control. It has been observed that the application of microwave technology for drying pasta enriched with cornelian cherry powder had positive effects on the quality of the final product.

Rock Samphire (Crithmum maritimum L.) as a Functional Food: Awareness, Consumption Habits and Culinary Use

Functional foods are the name given to food groups that, when consumed, have beneficial effects such as promoting and maintaining metabolic health and preventing diseases, rather than just meeting nutritional needs. Rock samphire (Crithmum maritimum L.), is a plant that grows naturally in the Mediterranean and Aegean regions of Turkey and on the coasts of Cyprus, has been consumed in these regions for many years. The consumption of the rock samphire, which draws attention with its high iodine and bioactive component content, has been limited to the regions where it grows. In this study, the local consumption habits, recipes of the rock samphire plant and the awareness of its functional properties were determined. In the study, six different recipes were obtained from the local people. Traditional products prepared according to the recipes were photographed by the authors. In addition, twenty local people were interviewed and it was determined that consumers were informed about the functional properties of the rock samphire and that these properties motivated consumers to consume the plant. As a result of the study, it was concluded that the integration of locally-consumed rock samphire into the daily diets by introducing them into non-regional cuisines would contribute positively to the general public health and the economy of the region.

Obtaining an Oily Ingredient Rich in PUFAS and Tocopherols and a High-Nutritional-Value Flour from Beans (Phaseolus vulgaris L.) by Supercritical CO2 Extraction.

The objective of this work was to carry out a preliminary study of the fractionation by supercritical CO2 (sc-CO2) extraction of two varieties of Peruvian beans (Phaseolus vulgaris L.), white (WB) and red (RB), to obtain two novel products: an oil rich in essential fatty acids and tocopherols and a defatted flour with high nutritional value and amino acids. The extraction temperature and pressure were optimized using the response surface methodology (RSM) and the extraction kinetics were optimized using the Spline equation. The results revealed that the best extraction conditions for WB and RB were 396.36 Bar, 40.46 °C, with an efficiency of 1.65%; and 391.995 Bar, 44.00 °C, with an efficiency of 1.12%, respectively. The WB and RB oils presented a high degree of polyunsaturation (63.2 and 52.8%, respectively), with oleic, linoleic, and linolenic fatty acids prevailing. Gamma-tocopherol was the predominant antioxidant in both oils. The residual flours (WB and RB) obtained after extraction with sc-CO2 had a high average content of proteins (23%), carbohydrates (61%), and minerals (3%). The limiting amino acids of WB were: Fen + Tyr, Leu, Lys, and in RB, only Leu was limiting. The viscosity of the solutions (20%) of the WB and RB flours mainly adjusted to the Waele's Ostwald model (r = 0.988). It is concluded that both products (oil and bean flour) obtained in an optimized manner using an eco-friendly technology with sc-CO2 have high nutrient and bioactive component content and can be used in the development of new ingredients and healthy foods of plant origin.

Box–Behnken design to determine optimal fermentation conditions for apple-fortified mulberry wine using Saccharomyces bayanus

Wine is a fermented product of fruit juice. Mulberry and apple juice can also be used to produce wine. Several factors influence the alcoholic fermentation of the must; therefore, the optimization of the mulberry wine fermentation conditions with the dry yeast strain Saccharomyces bayanus (concentration varied from 0.15 to 0.25 g/L), fermentation conditions as pH value (from 3.5 to 4.5), and total soluble solid (TSS) content (24–28°Brix) were performed in this study. To evaluate the influence of these factors, a Box–Behnken design was used to minimize the number of factor combinations required, which allows the determination of optimal fermentation conditions (pH, TSS content, and dry yeast concentration) to produce wines with high alcohol and bioactive compounds (total anthocyanin (TAC) and polyphenol content (TPC)). Based on the analysis of experimental data, the second-order response surface models were developed to describe the relationship between initial pH value, TSS, and dry yeast concentration on wine quality acquisition (ethanol content and bioactive compounds). The results of the analysis of variance (ANOVA) showed that the model setup by response surface quadratic regression was suitable for predicting the wine quality. It was observed that the quality of the apple-fortified mulberry wine was significantly affected by all variables. The optimal contents of ethanol, total anthocyanin, and total polyphenol were achieved at 12.97% (v/v), 171.85 mg/L, and 87.17 mgGAE/L, respectively, when fermented in juice medium with optimal values of pH, TSS, and yeast concentration of 3.9, 26°Brix, and 0.22 g/L, respectively.

Investigation of Chemical Composition and Proximate Properties of Bush Mango (Irvingia wombulu) Production Management and Ethno-medicinal Benefits of Rural Dwellers

The chemical analyses of bush mango (Irvingia wombulu) was conducted in order to identify the bioactive content, proximate composition as well as to establish the vitamin composition in bush mango production. The extraction processes were carried out with the aid of different solvents and techniques. The analyses was conducted with aqueous extract of the milled seed of Irvingia wombulu which found the bioactive components present in form of tannins, saponin, flavonoids, steroid, protiens, anthraquinnones, protein, reducing sugar, cardiac glycoside, terpenopid, phenolic compounds and alkaloids. Flavonoid, cardiac glycoside andalkaloids were moderately present (+) while tannis, saponins, steroids, protein and reducing sugar were heavily present(++). Further, the results from the analyses displayed the proximate composition in Irvingia wombulu leaves, peels, seeds and seed coats samples. The moisture contents in seeds, leaves, peels and seed coats of Irvingia wombulu were 1.4±0.41%, 22.2±0.11%, 38.7±0.01%, and 57.6±0.90% respectively. The test found that the mineral contents of Irvingia wombulu in the seed coats had the highest concentration of iron (0.395±0.00 mg/kg) and 0.040±0.02mg/kg was found in the seed. The trend in the level of concentration of sodium in I. wombulu revealed that leaves has more sodium than seeds and seeds more than seed coats, peels is the least. For calcium, the analyses revealed that the level of concentration in the seed coats had higher mineral content of 4.992±0.01 mg/kg as compared to the lower level of concentration in the seeds at 3.278±0.01 mg/kg. The analyses further showed vitamin B2 composition known riboflavin as one of the 8 -B vitamins. The value of vitamin B2 was high in Irvingia wombolu at 0.17mg/100g with vitamin B6 content having 0.14gm/100g. The production of these chemical components would contribute to health benefits of the rural dwellers. The high bioactive content potential and the presence of proximates, mineral content, vitamins produced at different levels in bush mango (Irvingia wombulu) should be utilized to develop drugs and supplements for its ethno-medicinal benefits and to generate internal revenue for the FRIN biomedical department. Keywords: Bioactive Components, Metabolites, Phytonutrients, Vitamins, Milled Kernel, Production