High Chlorogenic Acid Content Research Articles

Pharmacological Properties of White Mulberry (Morus alba L.) Leaves: Suppressing Migratory and Invasive Activities Against A549 Lung Cancer Cells.

Morus alba known as a white mulberry is a medicinal plant that has been used in food ingredients and traditional medicine. M. alba leaves contain various bioactive phenolic compounds, in particular chlorogenic acid (CGA), which is a major bioactive ingredient. Their anticancer potency of M. alba leaf extracts derived from Soxhlet extraction was evaluated based on cytotoxicity and antimigratory and antiinvasive properties. The dichloromethane extract exhibited the highest nitric oxide radical scavenging activity with a half-maximal inhibitory concentration (IC50) value of 780μg/mL, promising cytotoxicity against HuCCA-1, MCF-7, and A-549 cells with IC50 values of 59.18, 62.20, and 103.25μg/mL, respectively. CGA selectively inhibited the growth of MCF-7 cells with an IC50 value of 26.75μg/mL and showed potent radical scavenging activity against DPPH radicals (IC50 = 18.85μg/mL). An ethanolic extract derived from the gradient Soxhlet extraction suppressed A549 lung cancer cell migration and invasion more effectively than CGA with no migratory inhibition effect on noncancerous HaCaT cells. Furthermore, the ethanolic extract and CGA accelerated HaCaT wound closure at 20µg/mL, which was the same as allantoin. Bioactive ingredients including triterpenes, steroids, phenolics, and flavonoids were mainly detected in all extracts. The highest content of CGA (52.23g/100g dry weight) was found in the ethanolic extract derived from the gradient Soxhlet extraction. These findings show the potency of the dichloromethane extract as a cytotoxic agent against various cancer types and the ethanolic extract as an antimetastatic agent by their antimigratory and antiinvasive activities.

Analysis of varietal advantages of leaf form <i>Apium graveolens</i> L. according to chlorogenic acid content

Introduction. Special studies on the benefits of agricultural crops – current research regarding the prospects for the development of their products based on functional and specialized nutrition. Substances with a phenolic profile carry out various types of pharmacological activity aimed at treating metabolic and other socially significant phenomena, which allows them to be positioned as generally accepted main ingredients. The leafy botanical form of celery is a rich source of phenolic compounds.Aim. Development and validation of a method for the quantitative analysis of chlorogenic acid to assess the varietal advantages of Apium graveolens L. raw materials using HPLC.Materials and methods. For the analysis, we used leaf celery grass of different varieties grown at two sites (the village of Lembolovo and SNT "Ruchey"). Sample preparation of raw materials was carried out by extraction in an ultrasonic bath. Chromatography conditions: column Luna 5 μm C 18(100) Å LC Column 250 × 4.6 mm, thermostat temperature 40 °C, detection wavelength 327 nm. PF A 0.05 % TFA, PF B acetonitrile. Elution mode: 0 min 12 % B, 20 min 30 % PF B, 23 min 12 % PF B.Results and discussion. According to the data obtained, the accumulation of chlorogenic acid in celery raw materials depends on both the plant variety and the cultivation conditions. However, the difference in the quantitative content of the target component correlates between varieties grown on different sites. The highest content of chlorogenic acid was noted in the variety Nezhny (SNT "Ruchey") and amounted to 0.464 ± 0.012. The variety Summer Boom can be distinguished as the best variety.Conclusion. The results of the study can be used in the development and quality control of functional and specialized nutrition based on the leafy botanical form of odorous celery due to the high content of phenolic substances.

Anti-Atherosclerotic Properties of Aronia melanocarpa Extracts Influenced by Their Chemical Composition Associated with the Ripening Stage of the Berries.

The high content of bioactive compounds in Aronia melanocarpa fruit offers health benefits. In this study, the anti-atherosclerotic effect of Aronia extracts was assessed. The impact on the level of adhesion molecules and the inflammatory response of human umbilical vein endothelial cells (HUVECs) was shown in relation to the chemical composition and the stage of ripening of the fruits. Samples were collected between May (green, unripe) and October (red, overripe) on two farms in Poland, which differed in climate. The content of chlorogenic acids, anthocyanins, and carbohydrates in the extracts was determined using HPLC-DAD/RI. The surface expression of ICAM-1 and VCAM-1 in HUVECs was determined by flow cytometry. The mRNA levels of VCAM-1, ICAM-1, IL-6, and MCP-1 were assessed using the quantitative real-time PCR method. The farms' geographical location was associated with the quantity of active compounds in berries and their anti-atherosclerotic properties. Confirmed activity for green fruits was linked to their high chlorogenic acid content.

Mechanisms underlying the effect of walnut pellicle extracts and its four representative polyphenols on in vitro digestion of walnut protein isolate

Walnut pellicle extracts (WPE) is rich in phenolic acids. The effects of WPE and its monomeric phenolics (ellagic acid (EA), (+)-catechin (CA), chlorogenic acid (CLA), and epigallocatechin gallate (EGCG)) on in vitro digestion of walnut protein isolate (WPI) were studied. The underlying mechanisms on WPI enzymatic digestion through WPE and pure phenolic compounds with digestive enzymes (pepsin and trypsin) therein using Michaelis-Menten kinetics, fluorescence quenching, molecules docking, and surface plasmon resonance (SPR). The in vitro digestibility of WPI decreased significantly by the addition of WPE. WPE had the strong inhibitory effect on WPI digestion and pepsin and trypsin activities. The effects of polyphenols on WPI digestibility were mainly manifested in the interaction between polyphenols and digestive enzymes. SPR as well as fluorescence quenching indicated that WPE bound to pepsin and trypsin was the strongest. Among the four phenolic compounds abundant in the tested WPE, EGCG inhibited pepsin and trypsin more strongly than the other three compounds. SPR showed that EGCG was bound more tightly to pepsin and trypsin than CLA, CA, and EA. In vitro WPI digestion was strongly inhibited by WPE, mainly due to its high content of EGCG, CLA, CA, and EA causing strong inhibition of pepsin and trypsin. The study investigated the influence of plant protein by phenolic acids in the human digestive system and providing a theoretical basis for the processing and manufacturing of polyphenol-rich nut-based functional foods.

Effect of Yuanbao Maple Tea Powder with High Chlorogenic Acid Content on Bread Quality

Using Yuanbao maple leaves as raw materials, the extraction process of chlorogenic acid in leaves was optimized, and single-factor and orthogonal experiments were carried out on ultrasonic temperature, time, and solid-liquid ratio through ultrasonic extraction. The results showed that the optimal level of the experiment was when the ratio of solid to liquid was 16:1, the concentration of ethanol was 60%, and the ultrasonic time was 15 min, and the extraction amount was 6.86% (mass fraction). Under the optimal extraction process conditions, the dynamic content of chlorogenic acid in the growth cycle of Yuanbaofeng in 2020 was analyzed. The results showed that the content of chlorogenic acid in the leaves of Yuanbaofeng in June was the highest, and the content in September was the least. In order to further explore the effect of Yuanbao maple tea powder on bread quality, different proportions of Yuanbao maple tea powder were added to bread to study its sensory effects on bread. The effects of scores, moisture content, texture, polyphenol content, antioxidant activity and other qualities. The results show that the water holding capacity, elasticity and anti-oxidation of bread are the best when the addition amount of GTB is 0.5%. Less elastic, more difficult to chew, and gradually unstable antioxidant properties.

Comparison of polyphenols in Goji (Lycium barbarum L.) leaves at different leaf positions under different extraction methods

Goji (Lycium barbarum L.) also known as wolfberry, is one of important medicinal plants in China that has been in use for its medicinal properties and as food supplement for centuries. The abundant bioactive compounds in its fruit, leaves, and root bark are considered beneficial to human health. Phenolic compounds were extracted from different locations of Goji leaves, including tip bud leaves (GBL), young leaves in the middle (GYL), and old leaves at the base (GOL). The phenolics from Goji leaves using ethanolic condensation backflow extraction (EE), ultrasonic extraction (UE), and enzymatic extraction (ME) were prepared, and their polyphenol concentration and antioxidant ability were analyzed. Polyphenol in Goji leaf varied with different positions and extraction techniques. Total 47 phenolic compounds were identified by HPLC-MS, including 43 in GBL, 38 in GYL, and 26 in GOL. Chlorogenic acid, hyperoside, and rutin were the main phenols in Goji leaves, and the highest content of chlorogenic acid in GBL-UE was 2105.05 ± 77.25 µg /g. All Goji leaves showed significant antioxidant effect and polyphenol content, especially GBL that having the highest phenolic level and the stronger antioxidant capacity. Different extraction methods for different leaf positions could improve the extraction efficiency, UE and ME were found suitable for extracting GBL and GOL samples; EE and UE were suitable for extracting GBL samples. GBL exhibited better phenolics and better antioxidant attributes, which are suitable for the development of nutraceuticals and skincare products.

Light spectra manipulation stimulates growth, specialized metabolites and nutritional quality in Anethum graveolens.

Light-Emitting Diodes (LED) play a major role in manipulating light spectra that helps in regulating the growth and specialized metabolite synthesis relevant to the plant defence system. In this study, we assessed photosynthetic performance, phytonutrients, and anatomical variations of an aromatic herb Anethum graveolens (also known as dill), grown under various combinations of LED lights viz. red (100R:0B), red:blue (50R:50B); blue (0R:100B) and warm white (WW, served as control). Exposure to 0R:100B LED lights led to the tallest stem height, whereas, the number of leaves were highest under 50R:50B LED lights. The photosynthetic performance was observed to be highest under 50R:50B LED lights. HPLC analysis revealed chlorogenic acid and rosmarinic acid as the major phenolic compounds accumulated under different spectral irradiations. The highest chlorogenic acid content was observed in 50R:50B LED treated dill plants, while 100R:0B light showed the highest accumulation of rosmarinic acid. Dill plants grown under 50R:50B light displayed a relatively higher content of volatile compounds including, myristicin (phenylpropene), psi-limonene, and α-phellandrene (monoterpenoids). Expression analyses of candidate genes of phenylpropanoid and monoterpenoid biosynthetic pathways showed good correlations with the enhanced phenolic compounds and monoterpenes detected under appropriate light treatments. Further, the stem anatomy revealed higher vascularization under the influence of 0R:100B LED lights, whereas, intense histochemical localization of specialized metabolites could be correlated with enhanced accumulation of phenolic compounds and terpenoids observed in this study. Taken together, these studies suggest that proper combinations of blue and red spectra of light could play important role to augment the growth and phytochemical characteristics of dill, thus improving its value addition in the food industry.

Comparison of Biological Activities and Protective Effects on PAH-Induced Oxidative Damage of Different Coffee Cherry Pulp Extracts.

Polycyclic aromatic hydrocarbons (PAHs) are the main toxic components of ambient air particulate matter (PM), causing oxidative damage to the skin and ultimately resulting in skin aging. This study was conducted to determine the anti-oxidant, anti-aging properties and protective effects of the extracts of coffee cherry pulp (Coffea arabica L.), which is a by-product of the coffee industry, against the oxidative damage induced by PAH exposure in human epidermal keratinocytes (HaCaT). Three different techniques were used to extract the coffee cherry pulp: maceration, Soxhlet and ultrasonication to obtain CCM, CCS and CCU extract, respectively, which were then compared to investigate the total phenolic content (TPC) and total flavonoid content (TFC). The chemical compositions were identified and quantified using high-performance liquid chromatography (HPLC). The results demonstrated that Soxhlet could extract the highest content of chlorogenic acid, caffeine and theophylline. CCS showed the significantly highest TPC (324.6 ± 1.2 mg GAE/g extract), TFC (296.8 ± 1.2 mg QE/g extract), anti-radical activity against DPPH free radicals (98.2 ± 0.8 µM Trolox/g extract) and lipid peroxidation inhibition (136.6 ± 6.2 µM Trolox/g extract). CCS also showed the strongest anti-aging effects based on collagenase, elastase, hyaluronidase and tyrosinase inhibitory enzymes. In addition, CCS can protect human keratinocyte cells from PAH toxicity by increasing the cellular anti-oxidant capacity. This study suggests that CCS has the potential to be used as a cosmetic material that helps alleviate skin damage caused by air pollution.

Phytochemical investigation and antioxidant properties of unripe tomato cultivars (Solanum lycopersicum L.)

Unripe tomatoes are among the main waste produced during tomato cultivation and processing. In this study, unripe tomatoes from seven different Italian cultivars have been investigated to evaluate their nutraceutical potential. Phytochemical investigation allowed shedding light on the identification of seventy-five bioactive compounds. The highest amount of polyphenolic and glycoalkaloids along with the high level of antioxidant activities was found in the Datterini tomatoes variety. The peculiarity of this variety is the high chlorogenic acid content, being ten times higher compared to the other cultivars examined. Moreover, the total α-tomatine amount has been found substantially higher (34.699 ± 1.101 mg/g dry weight) with respect to the other tomato varieties analyzed. Furthermore, the cultivars metabolomic profiles were investigated with the PCA approach. Based on Datterini cultivar’s metabolomic profile, its waste-recovery could represent a good option for further added value products in pharmaceutical and nutraceutical areas with a high α-tomatine content.

Potential of Arabica Coffee Beans from Northern Thailand: Exploring Antidiabetic Metabolites through Liquid Chromatography with Tandem Mass Spectrometry (LC-MS/MS) Metabolomic Profiling across Diverse Postharvest Processing Techniques.

Coffee, a widely consumed beverage worldwide, undergoes postharvest methods that influence its physicochemical characteristics, while roasting modulates its composition, affecting sensory attributes. This study investigates the impact of distinct postharvest methods (washed and natural) on the antidiabetic activities, including α-amylase and DPP4, as well as the phytochemical profiling of geological indicator (GI) coffee beans (Coffea arabica L.). The results indicate notable differences in antidiabetic activity and phytochemical profiles between washed and natural processing methods. Coffee beans processed naturally exhibit significant suppression of DPP4 and α-amylase activities (p-value < 0.01) compared to beans processed using the washed technique. TLC profiling using the ratios of the solvent systems of ethyl acetate/dichloromethane (DCM) and acetone/DCM as separation solvents reveals dominant spots for the washed technique. LC-MS/MS-based untargeted metabolomics analysis using principle component analysis (PCA) clearly segregates samples processed by the natural and washed techniques without any overlap region. A total of 1114 phytochemicals, including amino acids and short peptides, are annotated. The natural processing of coffee beans has been shown to yield a slightly higher content of chlorogenic acid (CGA) compared to the washed processing method. Our findings highlight the distinct bioactivities and phytochemical compositions of GI coffee beans processed using different techniques. This information can guide consumers in choosing coffee processing methods that offer potential benefits in terms of alternative treatment for diabetes.

Investigation of the Dual Role of Scorzonera pygmaea: Cytotoxic Activity and Antioxidant Potential

Scorzonera pygmaea, an indigenous plant of western Anatolia, belongs to the Scorzonera genus, which includes various species recognized for their edible and medicinal properties. This study is aimed at investigating the phenolic composition of S. pygmaea; evaluating its antioxidant, cytotoxic, apoptotic, and genotoxic activities; and assessing the impact of S. pygmaea on the expression of cell cycle regulatory genes. HPLC-DAD analysis identified chlorogenic acid as the predominant phenolic compound, potentially linking plant to dietary benefits. The antioxidant potential, evaluated using DPPH radical scavenging and CUPRAC assays, yielded an IC50 value of 63.53 ± 6.29 μg/ml and a Trolox equivalent of 0.061 ± 0.013 g/g, respectively. To assess antigrowth activity, the S. pygmaea extract was tested against MCF-7 and MDA-MB-231 breast cancer cell lines, along with the nonmalignant MCF-10A cell line, using sulforhodamine B and ATP cell viability assays. The results exhibited highly consistent IC50 values of 104.63, 179.27, and 90.83 μg/ml, respectively. Notably, the S. pygmaea extract induced apoptosis in all cell lines, with MDA-MB-231 cells displaying a higher percentage of early apoptotic cells under fluorescence microscopy. The comet assay revealed that S. pygmaea extract induced DNA damage in all cell lines, with MCF-7 and MCF-10A cells showing an accumulation of DNA damage over time. Gene expression analysis revealed significant alterations in cell cycle regulators, with each cell line displaying distinct and time-dependent patterns after exposure to S. pygmaea. Collectively, these findings underscore the cytotoxic, apoptotic, and genotoxic activities of S. pygmaea while simultaneously emphasizing its antioxidant potential, especially given its high chlorogenic acid content. The dual role of S. pygmaea, evidenced by its cytotoxic and antioxidant properties, suggests the potential for further exploration of its utilization within the food industry as a possible dietary resource, while necessitating further studies to fully understand its implications.

Studies on the Growth, Production and Component Contents of Chrysanthemum indicum Using Arduino-controlled Moisture Content Irrigation Systems

The flowers of Chrysanthemum indicum L., when used as herbal medicines, are said to effectively relieve heat, pain, eye fatigue, and inflammation and be detoxifying. Recent studies have been conducted to control the growth environment of plants with the use of computers, Arduino company producing one such open-source control device. In this study, we evaluated the effect of a traditional ck irrigation system and three soil moisture volume content irrigation controlled by Arduino UNO on flowering, growth, production, and indicators of flower quality of C. indicum grown in pots in a greenhouse. For this study, we aimed to maintain soil moisture volume content to 35%-40%. Irrigation was set to be initiated when soil moisture volume content dropped to 25-30% (Is 30% group), 15-20% (Is 20% group) or 5-10% (Is 10% group). Flowering time was earlier in Is 30% and Is 20% plants than the traditional ck plants, while Is 10% plants did not flower throughout the cultivation period. Both the Is 30% and traditional ck plants produced significantly more total number of flowers and total dry weight of the flowers than Is 20% (Is 10% none). Traditional ck flowers have a significantly higher content of chlorogenic acid, myricetin and quercetin, indicators of quality. The other indicators, luteolin and apigenin were significantly higher than traditional ck and Is 30% plants. This study concluded that the Arduino UNO’s irrigation control system had a better effect on C. indicum growth and component content when irrigation was set Is 30%.

Analysis of volatile and nonvolatile compounds in decaffeinated and regular coffee prepared under various roasting conditions

This study investigated the effect of various roasting conditions on regular and decaffeinated green beans. Regular and decaffeinated green beans from Guatemala, Brazil, Ethiopia, and Colombia were prepared under light, medium, and dark roasting conditions. Analysis of the decaffeination-induced changes in nonvolatile compounds revealed that decaffeinated green coffee beans had significantly lower concentrations of trigonelline (25%) and total carbohydrates (16%) but a higher chlorogenic acid content (10–14%) than regular green coffee beans (bothp < 0.05). Flavor differences between regular and decaffeinated coffee were investigated by analysis of the volatile and nonvolatile compounds in roasted coffee beans. From the odor impact ratio values, 3-ethyl-2,5-dimethyl pyrazine, 5-methyl furfural, and guaiacol were primarily responsible for coffee flavor. 3-Ethyl-2,5-dimethyl pyrazine had 58% lower concentration in decaffeinated coffee than in regular coffee. This study is valuable in providing the chemical composition of decaffeinated coffee and way to improve the quality of decaffeinated coffee.

A Comprehensive Quality Analysis of Different Colors of Medicinal and Edible Honeysuckle.

Honeysuckle (the dried flower bud or opening flower of Lonicera japonica Thunb.), a medicinal and edible substance, has is greatly popular among consumers for its remarkable health effects, such as antioxidant, antibacterial, and anti-inflammatory effects. However, due to the influences of processing methods, storage conditions, and other factors, honeysuckles show different colors which can directly reflect the quality and the price on the market. In order to comprehensively compare the quality of different colors, 55 batches of honeysuckle samples were collected and analyzed. Their color parameters, chlorophyll content (chl), total phenol content (TPC), total flavonoid content (TFC), antioxidant activity (AA), main active compounds, and metabolites were measured. As a result, the initial green-white (GW) samples, a kind of highest-quality honeysuckle, had the smallest a* value, largest h*, chl, TPC, TFC, and AA values, and highest content of chlorogenic acid and cynaroside. There was a significant difference between GW samples and a series of discolored samples. As the color darkened or lightened, the quality gradually decreased. The yellow-brown (YB) samples were of the worst quality and were no longer available for clinical and health purposes. A series of differential metabolites, such as quercetin-7-O-glucoside and secologanoside, could be used as important references to evaluate the quality of differently colored samples. The metabolic profile of honeysuckle provided new insights into the process of color change and laid a foundation for further honeysuckle quality control. The correlation results showed that the a* and h* values significantly affect the abovementioned quality indicators and the 10 main active compounds. In other words, the color difference could directly reflect the quality and clinical efficacy. Multiple regression analysis was carried out using combined L*, a*, and b* values to predict the quality of honeysuckle. This is the first time the quality of different color honeysuckle samples on the post-harvest link has been systematically compared and a demonstration of medicinal and edible substances with different colors has been provided.

Hydrolysis of chlorogenic acid in sunflower flour increases consumer acceptability of sunflower flour cookies by improving cookie color.

Sunflower meal, a byproduct of sunflower oil pressing, is not commonly used in alkaline baking applications. This is because chlorogenic acid, the main phenolic antioxidant in sunflower seeds, reacts with protein, giving the baked product a green discoloration. Our group previously demonstrated that a chlorogenic acid esterase from Lactobacillus helveticus hydrolyzes chlorogenic acid in sunflower dough cookie formulations, resulting in cookies that were brown instead of green. This study presents a sensory analysis to determine the acceptability of enzymatically upcycled sunflower meal as an alternative protein source for those allergic to meals from legumes or tree nuts. We hypothesized that the mechanism of esterase-catalyzed chlorogenic acid breakdown does not influence the cookies' sensory properties other than color and that consumers would prefer treated, brown cookies over non-treated cookies. Cookies made from sunflower meal were presented under green lights to mask color and tested by 153 panelists. As expected, the sensory properties (flavor, smell, texture, and overall acceptability) of the treated and non-treated cookies were not statistically different. These results corroborate proximate analysis, which demonstrated that there was no difference between enzymatically treated and non-treated cookies other than color and chlorogenic acid content. After the cookie color was revealed, panelists strongly preferred the treated cookies with 58% indicating that they "probably" or "definitely" would purchase the brown cookies, whereas only 5.9% would buy green, non-treated cookies. These data suggest that esterase-catalyzed breakdown of chlorogenic acid represents an effective strategy to upcycle sunflower meal for baking applications. PRACTICAL APPLICATION: Sunflower meal is currently used as animal fodder or discarded. A major factor preventing sunflower meal use is its high chlorogenic acid content, which causes a green discoloration of baked goods made from sunflower meals under alkaline conditions. This study presents a sensory analysis in which panelists evaluate cookies made with sunflower flour that was treated with an esterase that breaks down chlorogenic acid. The results show that enzymatic treatment prevents greening and that panelists strongly prefer esterase-treated, non-green cookies, thus demonstrating the feasibility of utilizing sunflower flour in baking applications.

Mineral and phytochemical profiles of selected garlic (Allium sativum L.) cultivars

Garlic (Allium sativum L.) is a versatile horticultural commodity with multiple medicinal properties. In this study, we determined the content of macroelements (K, Na, Ca, Mg, P) and microelements (Cu, Zn, Mn, Fe, Cr, Ni, Co, Pb and Cd), the content of phenolic acids (gallic acid, chlorogenic acid, ferulic acid, p-hydroxybenzoic acid, caffeic acid) and L-ascorbic acid in selected cultivars of garlic (Bjetin, Eden Rose, Garpel, Havran, Mojmir, Novozamocky). Statistical analysis indicated, that the Bjetin is characterized mainly by a high content of minerals (Mn, Fe, Ca Co), while Garpel and Mojmir are characterized by higher levels of ferulic acid, gallic acid, and p-hydroxybenzoic acid. Novozamocky is characterized by a high content of chlorogenic acid. Positive correlations between Pb content and gallic acid, ferulic acid, and p-hydroxybenzoic acid content, and negative correlation between Pb content and chlorogenic acid content were determined.

Enzyme inhibitory and antioxidant activities and HPLC quantification of chlorogenic acid in Helichrysum stoechas (L.) Moench and H. stoechas subsp. barrelieri (Ten) Nyman

The inhibitory effects of ethanol (80%) and aqueous extracts of Helichrysum stoechas (L.) Moench and H. stoechas subsp. barrelieri (Ten) Nyman on acetylcholinesterase (AChE) and butyrylcholinesterase (BChE), two sister enzymes associated with pathogenesis of Alzheimer's disease (AD), as well as on elastase and collagenase, linked to inflammation and skin aging, were investigated. Simultaneously, antioxidant activity of the extracts was assessed through DPPH radical scavenging activity, ferric reducing antioxidant power (FRAP), and metal-chelating activity assays, since oxidative damage plays a critical role in both AD pathophysiology and skin aging. Total phenol and flavonoid contents in the extracts were spectrophotometrically determined. The highest AChE inhibitory activity (44.60 ± 4.4% at 2000 µg/mL) was found in the ethanol extract of H. stoechas subsp. barrelieri collected from Hatay, and the uppermost BChE inhibitory activity at same concentration was found in the aqueous extract of H. stoechas subsp. barrelieri collected from Izmir (80.24 ± 2.63%, IC50: 38.52 ± 1.41 µg/mL). Both of them inhibited AChE and BChE in a concentration-dependent manner. Nevertheless, none of the extracts from the two plants inhibited the elastase and collagenase. Although both ethanolic and aqueous extracts had significant antioxidant activity in DPPH radical scavenging and FRAP assays, they demonstrated inadequate antioxidant activity in metal-chelating assay. Chlorogenic acid was quantified in the extracts using HPLC. The mentioned two extracts having strong cholinesterase (ChE) inhibition had also the highest chlorogenic acid content. The ethanol extract of H. stoechas (Hatay sample) and the aqueous extract of H. stoechas (Izmir sample) seem to contain promising ChE inhibitors, which deserve further investigation.

Technological and sensory properties of plant-based meat analogues containing fermented sunflower protein concentrate

Sunflower press cake is a protein-rich sidestream from oil production, that is potentially suitable for human consumption, but its utilisation is hindered by the high content of chlorogenic acid (CGA), an abundant anti-nutritional factor. Here we show that processing sunflower protein concentrate (SP) by fermentation (fSP) reduces the CGA content while increasing the level of free amino acids, but impairs the formation of fibrillar structures and generates a sour taste. After fermentation of SP pH was shifted to neutral (fSP7). Meat analogues based on SP, fSP, fSP7, and pea protein isolate were prepared by high-moisture extrusion processing, which reduced CGA levels further. The texture and colour of the extrudates were both improved by the neutral pH shift. Finally, the odour, flavour and structure were assessed by a trained sensory panel. We found that fermentation followed by a neutral pH shift encouraged the formation of fibrillar structures and prevented sour taste attributes in the meat analogue. Our data will facilitate the development of sunflower protein products that are more palatable and nutritionally beneficial for humans.

Comparison of different pretreatments on drying characteristics, physical properties, nutritional compounds and antioxidant activity of heat pump‐dried longan pulp

SummaryDrying pretreatments are usually considered as effective way to improve the quality of dried fruit products. The results of this research showed that the blanching (BL), ultrasonic (US) and freeze–thaw (FT) pretreatments could significantly shorten the drying time, and improve the rehydration capacity of the dried longan pulp. Compared with the control group (CK, without pretreatment), more irregular inner micropores were formed in the dried longan pulp treated with BL, US and FT. Besides, the brightness and yellowness of dried longan pulp with pretreatments were higher than those of the CK. The higher retention rates of total phenolic content (292.54 mg/100 g d.b.) and ascorbic acid (2.38 mg g−1 d.b.) were observed in the dried longan pulp treated with BL. Meanwhile, a higher chlorogenic acid content was found in the samples treated with FT (3.68 mg/100 g d.b.) and radio frequency (RF) (3.10 mg/100 g d.b.). Furthermore, the highest retention of a total free amino acid (1843.13 mg/100 g d.b) was exhibited by RF‐treated longan pulp. This work guides how pretreatments are applied prior to longan pulp drying.

Variation in Phenolic Compounds, Antioxidant and Antibacterial Activities of Extracts from Different Plant Organs of Meadowsweet (Filipendula ulmaria (L.) Maxim.).

Meadowsweet (Filipendula ulmaria (L.) Maxim.) has been widely used in the treatment of various diseases. The pharmacological properties of meadowsweet are derived from the presence of phenolic compounds of a diverse structure in sufficiently large quantities. The purpose of this study was to examine the vertical distribution of individual groups of phenolic compounds (total phenolics, flavonoids, hydroxycinnamic acids, catechins, proanthocyanidins, and tannins) and individual phenolic compounds in meadowsweet and to determine the antioxidant and antibacterial activity of extracts from various meadowsweet organs. It was found that the leaves, flowers, fruits, and roots of meadowsweet are characterized by a high total phenolics content (up to 65 mg g-1). A high content of flavonoids was determined in the upper leaves and flowers (117-167 mg g-1), with high contents of hydroxycinnamic acids in the upper leaves, flowers, and fruits (6.4-7.8 mg g-1); high contents of catechins and proanthocyanidins in the roots (45.1 and 3.4 mg g-1, respectively); and high tannin content in the fruits (38.3 mg g-1). Analysis of extracts by high-performance liquid chromatography (HPLC) showed that the qualitative and quantitative composition of individual phenolic compounds in various parts of the meadowsweet varied greatly. Among the flavonoids identified in meadowsweet, quercetin derivatives dominate, namely quercetin 3-O-rutinoside, quercetin 3-β-d-glucoside, and quercetin 4'-O-glucoside. Quercetin 4'-O-glucoside (spiraeoside) was found only in the flowers and fruits. Catechin was identified in the leaves and roots of meadowsweet. The distribution of phenolic acids across the plant was also uneven. In the upper leaves, a higher content of chlorogenic acid was determined, and in the lower leaves, a higher content of ellagic acid determined. In flowers and fruits, a higher contents of gallic, caftaric, ellagic, and salicylic acids were noted. Ellagic and salicylic acids were also dominant among phenolic acids in the roots. Based on the results of the analysis of antioxidant activity in terms of the ability to utilize the radicals of 2,2-diphenyl-1-picrylhydrazine (DPPH) and 2,2'-azino-bis(3-ethylbenzthiazolino-6-sulfonic acid) (ABTS) and in terms of iron-reducing ability (FRAP), the upper leaves, flowers, and fruits of meadowsweet can be considered plant raw materials suitable to obtain extracts with high antioxidant activity. Extracts of plant fruits and flowers also showed high antibacterial activity against the bacteria Bacillus subtilis and Pseudomonas aeruginosa.