High Content Of Phenolic Compounds Research Articles

Ingredients from integral valorization of Isabel grape to formulate goat yogurt with stimulatory effects on probiotics and beneficial impacts on human colonic microbiota in vitro

Isabel grape (IG) products have high contents of phenolic compounds and fiber recognized for their positive impacts on microorganisms associated with health benefits to host. This study evaluated the effects of goat yogurts formulated with ingredients from IG integral valorization on the growth and metabolism of different probiotic strains, as well as on the population of selected bacterial groups and metabolic activity of human colonic microbiota in vitro. Goat yogurts with IG ingredients (IGI) stimulated the growth of tested Lactobacillus and Bifidobacterium probiotic strains during a 48-h cultivation, as well as decreased the pH values and enhanced the organic acid production. Goat yogurts with IGI increased the population of Lactobacillus spp. and Bifidobacterium spp. during a 24-h in vitro colonic fermentation. A stable Firmicutes:Bacteroidetes ratio close to 1 was found in media with goat yogurt formulations during the colonic fermentation, being similar to the effect caused by fructooligosaccharides. Goat yogurt formulations with IGI caused increased production of short-chain fatty acids and sugar consumption during colonic fermentation. Goat yogurts with IGI should be a valuable strategy for development of novel added-value foods with beneficial effects on gut microbiota and human health.

Evaluation of the Potential of Brazilian Red Propolis Extracts: An Analysis of the Chemical Composition and Biological Properties

The optimized extraction process of natural matrices such as propolis that results in extracts with significant compounds has been one of the main needs of the industry. The aim of this work was to analyze the content of the active components of Brazilian red propolis extracts previously treated with ultrasound, as well as to evaluate in vitro their performance regarding antioxidant capacity and against bacteria and tumor cells. The results of the chromatographic analysis showed the influence of ultrasound treatment for higher yields of formononetin and kaempferol. However, just a higher content of these two components was not enough to interfere with higher concentrations of phenolic compounds and flavonoids among the extracts. The ten extracts obtained showed activity against two bacterial strains, and eight of them showed >70% cytotoxicity against five neoplastic cell lines. These results demonstrated the influence of ultrasound technology as a pretreatment in obtaining the ethanolic extracts of propolis, increasing the possibility of the applicability of Brazilian red propolis in different areas.

High‐intensity ultrasound reduces fermentation time and improves textural properties, antioxidant activity and probiotic survival in fermented probiotic strawberry drink

SummaryThis study aimed to evaluate the effect of high‐intensity ultrasound (HIUS) application with different processing times (2.5, 5, 7.5 and 10 min) on the physicochemical, rheological and textural properties, antioxidant activity (AA) and probiotic survival in strawberry‐flavoured fermented probiotic strawberry drink during storage (7°C for 28 days). The application of HIUS resulted in products with lower fermentation times, higher organic acid stability during storage and improved texture (higher firmness and consistency) and functional properties (higher phenolic compounds content and/or AA). Using 2.5 min of processing time would be advisable due to the better probiotic survival to simulated gastrointestinal conditions (probiotic counts higher than 106 CFU mL−1), reduced fermentation times (reduction in 3 h), higher lactic acid content during storage and enhanced AA. The products showed a viable probiotic counts higher than 106 CFU mL−1 during the entire shelf life. HIUS may be considered as an adequate pre‐treatment in the development of probiotic fermented probiotic strawberry drink.

Effect of Different Dried Vegetable Powders on Physicochemical, Organoleptic, and Antioxidative Properties of Fat-Free Dairy Desserts

The experiments aimed to determine the influence of dried vegetable powders (carrot, beetroot, onion, and champignon in concentrations of 1, 3, or 5%) on the textural, rheological, antioxidative, and organoleptic features of fat-free dairy desserts. Each tested vegetable powder is commonly known for its biological activities. They are considered good sources of minerals and vitamins and can improve human health by decreasing the risk of numerous diseases. Samples were tested to check their texture, viscosity and viscoelastic properties, water activity, antioxidant (DPPH and FRAP), and organoleptic features. The addition of powders caused an increase in the hardness and adhesiveness of the final products. Viscosity was dependent upon the amount and type of tested powder. The correlation between hardness, elastic (G′), and viscous moduli (G″) has been noted. The water activity of the tested product ranged between 0.868–0.997. The highest content of phenolic compounds was detected in samples with 5% dried vegetable powders, and the value of the antioxidant activity increased proportionally to the vegetable content. Additionally, the organoleptic evaluation showed that panelists prefer desserts with champignon (3 and 5%) and carrot (3%) addition.

Antibacterial and Antiproliferative Activities of Azadirachta indica Leaf Extract and Its Effect on Oil-in-Water Food Emulsion Stability.

The present study aims to identify and quantify the phenolic compounds of Azadirachta indica leaf extract using HPLC-MS and to evaluate the antioxidant, antibacterial (against different Gram-positive and negative bacteria) and in vitro anti-proliferative activities of this extract (against breast, human liver and cervix adenocarcinoma-derived cells). The application of this extract as a natural antioxidant for food preservation was also tested on oil-in-water food emulsions for the first time in the present work in order to determine the use of Azadirachta indica leaves as a natural additive to preserve the food against lipid oxidation and rancidity. The results obtained revealed that 50%-aqueous ethanol leaf extract showed the best extraction yield (25.14%), which was characterized by a high content in phenolic compounds and strong antioxidant activity. Moreover, this leaf extract inhibited the growth of the bacterial strains tested (Staphylococcus aureus, Escherichia coli, Salmonella paratyphi and Micrococcus luteus) and showed better anti-proliferative activity against breast and cervix adenocarcinoma-derived cells than human liver cancer cells after 48 h of treatment. Additionally, Azadirachta indica leaf extract showed almost similar effects as gallic acid solutions (0.25% and 0.5%) in preserving the oxidation of oil-in-water food emulsions and prevented the formation of secondary oxidation products (malondialdehyde) as well. The results obtained suggested that extracts of Azadirachta indica leaves are a potential source of antioxidant and antibacterial compounds and pointed to the potential of these natural extracts as therapeutic agents.

Systemic characterization of pupunha (Bactris gasipaes) flour with views of polyphenol content on cytotoxicity and protein in vitro digestion

Although the Amazonian fruit pupunha (Bactris gasipaes) is rich in phenolic compounds, it is rarely consumed. Application could be expanded by transforming it into products with a longer shelf life. Therefore, the objective of this study was to produce pupunha flour (PF) from fruits harvested at different locations, characterize the flours using various physicochemical analyses and spectroscopic techniques, and evaluate its cytotoxic effects and in vitro protein digestion. PF were classified using principal component analysis and some dependencies on origin were detected. PF impaired protein digestion in vitro, probably due to the high content of phenolic compounds. The cytotoxicity results in L929 cells showed that the flours had cytotoxic potential. Therefore, it could be concluded that PF presented interesting physicochemical properties for its application in food development. However, the negative and undesirable effects on protein in vitro digestion and L929 cell viability indicated a potential risk for its use.

Effects of drying method on bioactive compounds contents, rumen fermentation parameters and in vitro methane output of waste dried País grape (Vitis vinifera L.) marc

Grape marc (GM) from País winery is an abundant resource with potential use in animal feed in Chile, but information on its chemical composition, bioactive compounds and enteric methane (CH4) emissions is not reported. Drying conditions could change the chemical composition and bioactive compounds of País GM, and affect CH4 output. Thus, the objectives of this study were to assess the effects of drying conditions on the chemical composition and bioactive compounds of País GM, and rumen fermentation parameters and CH4 output. The first experiment evaluated the effects of three drying conditions (freeze-drying, and oven drying at 40 °C/72-h and 60 °C/48-h) on the contents of bioactive compounds, antioxidant capacity and chemical composition of País GM. The second experiment evaluated and compared rumen fermentation parameters and CH4 output of dried País GM. Freeze-dried País GM had the highest concentrations of phenolic compounds (p = 0.001), but oven-dried País GM (60 °C/48-h) showed the highest content of proanthocyanidins (p = 0.043). Ash (p = 0.003), ether extract (p = 0.042) and non-fiber carbohydrate (p = 0.033) contents were higher in oven-dried País GM, as opposed to neutral detergent fiber or acid detergent fiber. Oven drying GM at 60 °C/48-h reduced dry matter disappearance (p < 0.001), and gas production (p = 0.001), but also showed lower CH4 production (p < 0.001) and yield (p = 0.001) as compared to freeze dried GM. Results suggest that oven-drying is useful to conserve GM chemical value, extend its’ shelf-life and allows use of País GM as ruminant feed with potential positive environmental effects on enteric CH4 emissions but further in vitro and in vivo studies with GM as a dietary ingredient are required.

The influence of Annona muricata L. peel extract as a potent source of natural antioxidant on soybean oxidation stability

Antioxidants are an alternative to prevent or retard biodiesel degradation. Soursop (Annona muricata L.) is a native tropical fruit with important antioxidant activity, besides high concentration of phenolic compounds. Peels form about 20 % of the soursop fruit composition and are usually discarded as a waste product. In this study the antioxidant potential of different peel extracts was evaluated by oxidative stability when used as an additive into soybean biodiesel. All samples were analyzed by the Rancimat® 873, using 32 experimental design. The tests were performed with biodiesel B100 with solutions extracted in different conditions, such as pH and residue concentrations. Results demonstrated that all experiments were able to increase significantly the induction period (IP), when compared to a pure biodiesel control sample, and showed similar efficiency with synthetic antioxidants (BHT). Among all experiments, each neutral and alkaline extractions presented induction periods over 8 h, achieving and surpassing the minimum allowed by European standard. However, the highest IP was found to be 10.30 h, with 3 g L-1 in neutral extraction. Results corroborate that soursop peel has a high antioxidant capacity and efficiency to improve the oxidation stability, and could be used as an inexpensive natural antioxidant to biodiesel.

Biocontrol Potential of Endophytic Fungi for the Eco-Friendly Management of Root Rot of Cuminum cyminum Caused by Fusarium solani

Root rot disease of Cuminum cyminum caused by Fusarium solani is one of the most destructive diseases threatening cumin production. The present study investigates the biocontrol potential of some endophytes against F. solani and their effect on the induction of defense-related enzymes in a greenhouse. The results herein presented illustrate the strong biocontrol potential of three (out of twelve) endophytes. During the in vitro assay, three isolates demonstrated strong mycelial growth inhibition of F. solani: isolates 3, 4, and 9, with 87%, 65%, and 80% reductions, respectively, with respect to the control (100%). These isolates were identified as Trichoderma harzianum, T. longibrachiatum, and Chaetomium globosum, which produce siderophore and indole-3-acetic acid (IAA). Cumin seed priming with the culture filtrates of T. harzianum, C. globosum, and T. longibrachiatum positively affected the seed germination, as a higher germination (%) of culture filtrate-treated seeds was observed followed by infected and healthy control/untreated seeds. In the greenhouse, the application of T. harzianum, T. longibrachiatum, and C. globosum caused a reduction in disease severity (67.7%, 58.1%, and 59.3%, respectively) on cumin plants, with a lower disease severity (20%, 26%, and 25%, respectively) recorded in treated plants compared to the infected control (62%). Furthermore, a significant increase in defense-related enzymes in culture filtrate-treated cumin plants was recorded. Higher peroxidase (PO), polyphenoloxidase (PPO), and phenylalanine ammonia-lyase (PAL) activity, and a higher content of phenolic compounds, were found in culture filtrate-treated plants. These results indicate that the culture filtrates of these bioagents not only increased seed germination, but also protected the plants from F. solani infection by acting as important elements of the cellular antioxidant system in plants upon infection, conferring the biocontrol potential of C. globosum and Trichoderma species toward mitigating the root rot disease of cumin plants in a greenhouse.

Maple Syrup: Chemical Analysis and Nutritional Profile, Health Impacts, Safety and Quality Control, and Food Industry Applications.

Maple syrup is a delicacy prepared by boiling the sap taken from numerous Acer species, primarily sugar maple trees. Compared to other natural sweeteners, maple syrup is believed to be preferable to refined sugar for its high concentration of phenolic compounds and mineral content. The presence of organic acids (malic acid), amino acids and relevant amounts of minerals, such as potassium, calcium, zinc and manganese, make maple syrup unique. Given the growing demand for naturally derived sweeteners over the past decade, this review paper deals with and discusses in detail the most important aspects of chemical maple syrup analyses, with a particular emphasis on the advantages and disadvantages of the different analytical approaches. A successful utilization on the application of maple syrup in the food industry, will rely on a better understanding of its safety, quality control, nutritional profile, and health impacts, including its sustainability issues.

Determination of Phenolic Compounds in Gluten Free Pasta Fortified with Vegetal Powders

Food is necessary for human development. Several compounds from different food or food products possess bioactivities which help improve human health. In this study phenolic content of gluten free pasta and their ingredients were analysed using HPLC-DAD-ESI system. The phenolic compounds from the five ingredients (flours and powders), the control pasta and other five variants of gluten free pasta were identified. The highest content of phenolic compounds was identified in nettle powder (NP) and all the analyzed samples have a statistically significant content higher than the control.

Management of reject streams from hybrid membrane processes applied to phenolic compounds removal from olive mill wastewater by adsorption/desorption and biological processes

This work studies the valorisation of the concentrates obtained through membrane processes for the purification of olive oil washing wastewater (OOWW). The adsorption with resins/desorption process, followed by a biological treatment with sequencing batch reactor SBRs. Three different wastewater samples were treated: an ultrafiltration reject stream (UF-R), with a high organic load and low content of phenolic compounds; a nanofiltration reject stream (NF-R), which rich in phenolic compounds and with medium organic load; a stream concentrated by forward osmosis (FO-C) with high organic content and concentration of phenolic compounds. Through the adsorption/desorption process, it was possible to recover 90 % and 73 %, which corresponds to 1.69 and 1.66 g∙L−1 of the total phenolic compounds reject streams of NF-R and FO-C, respectively. With the SBRs, it was possible to eliminate around 80 % of the organic matter present in the effluent of adsorption, and also 90 % of the remaining phenolic compounds in the case of UF-R. The results obtained are promising since, on the one hand, a high recovery of phenolic compounds was achieved and, on the other hand, a large part of the organic matter of the remaining streams after adsorption was eliminated. In this way, a solution for the management of the membrane reject streams is proposed, allowing a circular economy in the wastewater treatment of olive oil processing.

Metabolomic Analysis of Phytochemical Compounds from Agricultural Residues of Eggplant (Solanum melongena L.).

The eggplant is a fruit rich in natural products and produced worldwide. However, its cultivation generates a large amount of scarcely used agricultural residues with poor chemical characterization. This study aimed to identify and quantify the metabolome and determine the composition of select phytochemicals and the overall antioxidant capacity of various anatomical parts of the plant. The plant’s root, leaf, stem, and fruit were analyzed by quantitative mass spectrometry-based untargeted metabolomics and chemoinformatics, and phytochemicals were quantified by spectrophotometric analysis. Moreover, we determined the total antioxidant capacity of the distinct plant parts to infer a possible biological effect of the plant’s metabolites. Various secondary metabolites were identified as terpenes, phenolic compounds, alkaloids, and saponins, distributed throughout the plant. The leaf and fruit presented the highest concentration of phenolic compounds, flavonoids, anthocyanins, and alkaloids, accompanied by the highest antioxidant capacity. Although the stem and root showed the lowest abundance of secondary metabolites, they provided around 20% of such compounds compared with the leaf and fruit. Overall, our study improved the understanding of the eggplant metabolome and concluded that the plant is rich in secondary metabolites, some with antioxidant properties, and shows potential nutraceutical and biopharmaceutical applications.

Phenolic Content and Antioxidant Activity of ethanol extracts of Etlingera pubimarginata (Zingiberaceae), including notes on its Morphology

Ethanolic extracts of the dry weight leaves and rhizomes of Etlingera pubimarginata (Elmer) A.D.Poulsen were used in this study to determine its phenolic content and antioxidant activity. Total phenolic content was determined using the Folin-Ciocalteu method, while phosphomolybdenum method was used for the total antioxidant activity. Data revealed that the total phenolic content in E. pubimarginata leaves (27.25 ± 0.72 mg GAE/g dried sample) have greater amount of phenolics than its rhizomes (0.76 ± 0.11 mg GAE/g dried sample). Further, total antioxidant activity of E. pubimarginata was observed higher in leaves (34.83 ± 0.49 mg AAE/g dried sample) than rhizomes (1.82 ± 0.09 mg AAE/g dried sample), as well as the reducing power revealed to have higher amounts in the leaves (24.83 ± 2.99 mg GRPE/g dried sample) than the rhizomes (0.33 ± 0.10 mg GRPE/g dried sample). The high contents of phenolic compounds contribute to the antioxidant activity of extracts of E. pubimarginata. A perfect positive linear relationship was observed among the total phenolic content, total antioxidant activity, and reducing power (r=1, p&lt;0.001) based on the correlation analysis. These imply that E. pubimarginata could be potentially used as a new source of natural antioxidant. Furthermore, a description of the species, including its updated distribution, phenology, and habitat and ecology are provided in this paper.

Brazilian Agroindustrial Wastes as a Potential Resource of Bioative Compounds and Their Antimicrobial and Antioxidant Activities.

The study of the recovery of bioactive compounds from natural resources and its implications in several areas is very significant for the scientific community. This work aimed to study Brazilian agroindustrial wastes’ antioxidant and antimicrobial activities using green extraction. Olive leaves, jaboticaba peel, araçá peel, and pecan nut shells were evaluated under four conditions: (1) convective-drying and aqueous extraction, (2) convective-drying and ethanolic extraction, (3) freeze-drying and aqueous extraction, and (4) freeze-drying and ethanolic extraction. The results demonstrated that all samples showed high antioxidant potential, and the highest antioxidant activity was obtained for the extract of pecan nut shell. As for the quantification of compounds by HPLC, the olive leaf presented the highest content of phenolic compounds in the extract, mainly oleuropein. Finally, the antimicrobial activity analysis revealed the extracts’ bactericidal potential against Staphylococcus aureus and Escherichia coli. The present study shows that green extraction can extract bioactive compounds with antioxidant and antimicrobial properties, highlighting the importance of choosing the drying method and solvent for future uses of these natural resources by the industry.

Analysis of the use of plant components in the production of meat products

The inclusion of plant components in meat products plays a substantial role in human nutrition, since such inclusions are a source of biologically active substances, promote digestion, and increase the nutritional composition of food products. The purpose of this paper is to review the latest studies on the use of plant components in the production of meat products and search for new ones that can be used as substitutes for artificial additives and meat raw materials. During the study, methods of analysis, comparison, and synthesis of papers of Ukrainian and foreign researchers located in scientometric databases, such as Web of Science, Scopus, and internet resources, are used. During the study of the literature, the main problems of meat products production are considered: spoilage of products during storage, increased content of nitrates and phosphates, development of pathogenic microflora. It is identified that the main centre of research is oxidative processes during the production and storage of finished meat products. It is identified that due to the high content of vitamins, phenolic compounds, and micro- and microelements, plant inclusions can act as inhibitors in such reactions. In the course of the study, it is determined that the most commonly used: peel, pulp, juices, and extracts of fruits and vegetables as plant inclusions. The main task of such inclusions is to replace synthetic inclusions with natural ones to increase the nutritional value and composition of food products. A comparative analysis of the nutritional value and chemical composition of fruits, vegetables, and their juices is conducted to select the most fitting plant inclusions that are common on the Ukrainian market. The indicators are summarised in the table. Replacing artificial antioxidants, preservatives, and other compounds with their natural counterparts is essential for modern manufacturing, as such technological solutions will help make food more functional, healthy, and increase the level of beneficial compounds in food.

Extra Virgin Olive Oil and Cardiovascular Protection in Chronic Kidney Disease.

The high mortality related to chronic kidney disease (CKD) is not only due to the disease itself; in fact, CKD also represents an important risk factor for cardiovascular (CV) morbidity and mortality. Among the functional foods that seems to have cardioprotective action, extra virgin olive oil (EVOO) plays a pivotal health-promoting role. The aim of this study was to evaluate the possible cardioprotective effects of an EVOO containing a very high content (>900 ppm) of minor phenolic compounds (MPCs). The selected EVOO was analyzed by HPLC-DAD-MS to establish the MPC content. The Olea extract obtained from the selected EVOO was tested against the RAW 264.7 cell line in order to investigate its anti-inflammatory activity. We enrolled 40 CKD patients under conservative therapy for in vivo clinical testing. All CKD patients consumed 40 mL/day of raw EVOO for 9 weeks (T1). At baseline (T0) and at T1, we monitored the patients’ blood and urinary parameters. The patients’ body composition was assessed using bioelectrical impedance analysis and the carotid intima-media thickness (CIMT) using ultrasound imaging. At T1, we observed a decrease in inflammatory parameters, CIMT, and oxidative stress biomarkers. We also noticed improvements in lipid and purine metabolism, atherogenic indices, and body composition. Thus, this study highlighted the cardioprotective action of EVOO in nephropathic patients.

Encapsulation of phenolic compounds by spray drying of Ancellotta and Aspirant Bouchet wines to produce powders with potential use as natural food colorants

Ancellotta and Aspirant Bouchet, Vitis vinifera L., are wines with a high anthocyanin concentration that have been used to increase color in high-quality red wines. This work was focused on the encapsulation of Ancellotta (ANCE) and Aspirant Bouchet (AB) wines by spray drying and obtaining wine powders (WP) with a high concentration of phenolic compounds. Spray drying conditions were optimized and the phenolic compounds in the WP were characterized. All WP were evaluated for moisture content, water activity, color parameters, anthocyanins, and flavan-3-ols composition. There was no significant difference in total anthocyanins content of ANCE and AB WP when inlet air temperature increased from 135 to 145°C with a fixed carrier concentration of 8% (w/w) but a decrease in the total anthocyanins was observed when carrier concentration increased to 10% (w/w). Regarding color evaluation, ANCE and AB WP corresponded to the fourth quadrant of color space CIELAB indicating blue - red color (348–357°), characteristic of anthocyanins and wine. In general, the values of hue angle were not affected at higher percentages of carrier agent, consequently, an increase in the ratio carrier-wine did not lead to a dilution of material. These results indicate that inlet air temperature (in the selected range) did not influence the anthocyanin profile in the WP and has allowed for optimization of the conditions to obtain phenolic-rich colored powders with potential use as natural antioxidants and food colorants.

Determination of Physico-Chemical and Functional Properties of Plum Seed Cakes for Estimation of Their Further Industrial Applications

The extraction of bioactive compounds from the waste material in the food industry is an important approach because, in that way, the plant raw material can be utilized before its landfill disposal or combustion. The interest of scientists is great for the development of innovative procedures for the further application of these materials. Plum kernels obtained after plum processing can be used for the isolation of oil enriched with unsaturated fatty acids and cakes remaining after oil isolation from plant material. This study aimed to consider the possibilities of the further utilization of cakes obtained after oil isolation from plum seeds using organic solvents in the Soxhlet extractor. The physical–chemical and functional properties of the obtained cakes were determined. The results indicated that the plum seed cakes are rich in proteins (36.95–61.90%) and crude fiber (6.36–9.85%). The HPLC analysis showed that the highest content of phenolic compounds had coumaric acid in the concentration range of 11.31–12.98 mg/100 g of dry weight. The amygdalin content (0.005–0.139 mg/g of dry weight) was in the allowed concentration range so that the cakes can be considered safe for human use. The antioxidant potential of the cakes (IC50 0.40–0.65 mg/mL) indicated that antioxidants are also present in this waste material so that the cakes can be used as a raw material for the development of sustainable products in the food, pharmaceutical, and cosmetic industries.

Isolation and test of novel yeast strains with lignin usage capability and phenolic compound resistance.

Five yeast fungi strains (i.e., two Cryptococcus albidus, one Candida guillermondii, and two Candida tropicalis) were isolated from sugarcane and tested for their use of lignin as sole carbon source and their potential to grow in the presence of phenol and phenol derivatives (i.e., pentachlorophenol and p‐nitrophenol). The full set of isolated yeasts showed ligninolytic activity, achieving at least 36% lignin degradation after 25 days. The C. albidus JS‐B1 strain had the highest ligninolytic activity, achieving 27% lignin degradation within 4 days. This increased activity was associated with the production of ligninolytic laccase enzymes. All the tested yeast fungi strains showed growth in the presence of high concentrations of phenolic compounds (i.e., 900 mg/L phenol, 200 mg/L p‐nitrophenol, 50 mg/L pentachlorophenol) and showed significant potential for lignin and lignin by‐product degradation. Each of these five strains has the potential to be used in biological treatment processes for contaminated effluents from paper pulping and bleaching or phenol and phenol‐derivative biodegradation processes for other industrial wastewater effluents.