Highest Total Polyphenol Content Research Articles

Spotlight on Secondary Metabolites Produced by an Early-Flowering Apulian Artichoke Ecotype Sanitized from Virus Infection by Meristem-Tip-Culture and Thermotherapy

Globe artichoke (Cynara cardunculus L. subsp. scolymus) is an important crop of the Mediterranean basin characterized by many properties, like hepatoprotective, anticarcinogenic, antioxidant, antibacterial, and beneficial to human health. The high bioactive compounds (BACs) content, as polyphenols, has attracted the research interest in artichoke extracts. We analysed the changes in polyphenol transcriptome profile between sanitized (S) virus-free and non-sanitized (NS) artichoke plants, focusing on genes involved in phenylpropanoid metabolic pathway and flavonoid biosynthesis. A total of 2458 upregulated and 2154 downregulated differentially expressed genes (DEGs) were functionally characterized. Among them, 31 and 35 KEGG orthology entries characterized by upregulated and downregulated DEGs, respectively, were involved in the biosynthesis of other secondary metabolites. A downregulation of PAL, C4H, 4CL, HST/HQT, C3′H, CCoAMT, CCR1, and F5H, was observed in S artichoke compared to NS one, whereas the CSE, CHS, and CHI genes were upregulated in S samples. Transcriptome results were compared to the polyphenols accumulation in S and NS artichoke leaves. A higher content of total polyphenols was observed in older leaves of NS samples, compared to extracts obtained from young leaves or from S plants, and this result was associated with the presence of viral infections in NS plants. In all the conditions tested, the most represented compound was chlorogenic acid, followed by luteolin-7-O-glucoside. The different composition of each extract was evaluated by a polyphenol dose–response treatment on the rodent hepatoma FaO cell line to the accumulation of reactive oxygen species (ROS). A significant reduction in ROS content ranging between −40% and −48% was observed when 10–20 mg/L of polyphenols from NS or S plants were used, characterized by a specific profile of compounds. To reduce MetOH residues in polyphenol extracts, a supercritical fluid CO2 extraction was evaluated to propose a sustainable green extraction.

Exploring the Evolution of Postharvest Quality and Composition in Novel Mini Plum Tomatoes with Different Fruit Pigmentations

This study evaluated the postharvest evolution in terms of quality and functional traits of recently introduced mini plum tomato cultivars, differing for fruit pigmentation. The cultivars Santy Naranja (orange fruit) and Melange (dark red, green-striped fruit), along with the well-established ‘Angelle’ (red fruit), were monitored during refrigerated storage (10 °C) for 0, 7, and 14 days (hereafter S0, S7, and S14, respectively) inside closed polylactic acid trays. ‘Melange’ displayed the highest fruit fresh weight loss and total soluble solids (TSS) (9.28 °Bx), along with the lowest firmness (4.69 N), whereas ‘Santy Naranja’ showed the strongest color deviation during the storage period. Titratable acidity (TA) was relatively stable in ‘Melange’, while ‘Angelle’ experienced the highest decrease between S7 and S14, resulting in stronger TSS/TA fluctuations. Regarding the functional traits, ‘Melange’ had the highest total polyphenols content (TPC), whereas ‘Angelle’ excelled in total carotenoid content (TCC), ascorbic acid content (AsA), and fruits’ antioxidant activity, as revealed by the 2,2-diphenyl-1-picrylhydrazyl (DPPH) and ferric reducing antioxidant power (FRAP) assays. With reference to storage time, the O2 concentration in the headspace, TPC, AsA, and DPPH decreased between S0 and S14, whereas CO2 concentration, TCC, and FRAP increased, but these variations were mostly cultivar-dependent. This study provides insights into the postharvest behavior of novel mini plum tomato typologies and their ability to maintain quality over time, providing information for developing strategies to preserve their sensory and nutraceutical characteristics during refrigerated storage.

Exploring the Evolution of Postharvest Quality and Composition in Novel Mini Plum Tomatoes with Different Fruit Pigmentations

This study evaluated the postharvest evolution in terms of quality and functional traits of recently introduced mini plum tomato cultivars, differing for fruit pigmentation. The cultivars Santy Naranja (orange fruit) and Melange (dark red, green-striped fruit), along with the well-established ‘Angelle’ (red fruit), were monitored during refrigerated storage (10 °C) for 0, 7, and 14 days (hereafter S0, S7, and S14, respectively) inside closed polylactic acid trays. ‘Melange’ displayed the highest fruit fresh weight loss and total soluble solids (TSS) (9.28 °Bx), along with the lowest firmness (4.69 N), whereas ‘Santy Naranja’ showed the strongest color deviation during the storage period. Titratable acidity (TA) was relatively stable in ‘Melange’, while ‘Angelle’ experienced the highest decrease between S7 and S14, resulting in stronger TSS/TA fluctuations. Regarding the functional traits, ‘Melange’ had the highest total polyphenols content (TPC), whereas ‘Angelle’ excelled in total carotenoid content (TCC), ascorbic acid content (AsA), and fruits’ antioxidant activity, as revealed by the 2,2-diphenyl-1-picrylhydrazyl (DPPH) and ferric reducing antioxidant power (FRAP) assays. With reference to storage time, the O2 concentration in the headspace, TPC, AsA, and DPPH decreased between S0 and S14, whereas CO2 concentration, TCC, and FRAP increased, but these variations were mostly cultivar-dependent. This study provides insights into the postharvest behavior of novel mini plum tomato typologies and their ability to maintain quality over time, providing information for developing strategies to preserve their sensory and nutraceutical characteristics during refrigerated storage.

Polyphenol composition and antioxidant activity of wine raw materials and pomace from hybrid grapes, aronia, and Japanese quince ia melanocarpa) and Japanese quince (Chaenomeles japonica)

Wine pomace contains high amounts of bioactive compounds, mainly polyphenols, with varying concentrations depending on multiple factors. This research aimed to determine differences in the content of polyphenols and antioxidant activity of the wine raw materials and pomace of Japanese quince (‘Rasa’), aronia (seedlings), and grape (‘Hasansky Sladky’) and between harvest years (2021, 2022), as well as between fruits and pomace. Pomace from aronia and Japanese quince was obtained after maceration for 5 and 7 days, respectively, while grape pomace was collected on the day of harvest. The polyphenol content of fruits and pomace varied significantly between harvest years. Aronia had the highest total polyphenol content in fruits (989 mg GAE 100 g-1) and pomace (1022 mg GAE 100 g-1), followed by Japanese quince (625 and 722 mg GAE 100 g-1) and grapes (390 and 481 mg GAE 100 g-1). Aronia fruits and pomace had higher antioxidant activity. Compared to the fruits, aronia pomace had less chlorogenic acid and neochlorogenic acid. Flavanols were the main polyphenols in the Japanese quince, showing lower content in the pomace when compared to fruits, except catechin content was higher. The content of anthocyanins and flavonols was higher in the rosé wine pomace than in the fruits of grapes.

INCREASING THE STABILITY OF POLYPHENOLS AND BETACYANINS IN BEETROOT CHIPS BY TREATMENT BEFORE DRYING

An innovative trend in the production of snack products is the use of selected vegetables for the production of dried vegetable chips. Beetroot is a suitable vegetable for this type of product, as it is characterised by its high biological potential and its content of a wide range of phytonutrients with beneficial effects on human health. The aim of this work was to compare five varieties of beetroot in terms of the content of total polyphenols and betacyanins, to assess the effect of hot-air drying on these important components and to determine the appropriate method of treatment of beetroot slices before drying in terms of improving the stability of polyphenols and betacyanins during drying. In this work, 5 beetroot varieties (Betina, Renova, Cervena kulata, Pablo F1, Karkulka) were evaluated. The beetroot chips were dried at 70°C until a residual moisture content of 15±1% was reached. To treat the slices before drying a 0.1% solution of ascorbic acid, 0.01% solution of CaCl2, 0.01% solution of K2S2O5, 1% solution of NaCl was used followed by blanching in a water bath at 96°C for 2 minutes. The highest content of total polyphenols and beta-cyanins was statistically significant (p<0.05) in the variety Pablo F1. During hot air drying, both polyphenols and betacyanins decreased significantly. The average decrease in betacyanins and total polyphenols was 50.97% and 48.70% respectively. To mitigate these changes, treatment with 0.1% solution of ascorbic acid and blanching appeared to be the most effective of the treatments tested. After treatment with ascorbic acid solution, the dried products retained on average 27.6% more betacyanins and 32.67% more total polyphenols than the control sample.

INCREASING THE STABILITY OF POLYPHENOLS AND BETACYANINS IN BEETROOT CHIPS BY TREATMENT BEFORE DRYING

An innovative trend in the production of snack products is the use of selected vegetables for the production of dried vegetable chips. Beetroot is a suitable vegetable for this type of product, as it is characterised by its high biological potential and its content of a wide range of phytonutrients with beneficial effects on human health. The aim of this work was to compare five varieties of beetroot in terms of the content of total polyphenols and betacyanins, to assess the effect of hot-air drying on these important components and to determine the appropriate method of treatment of beetroot slices before drying in terms of improving the stability of polyphenols and betacyanins during drying. In this work, 5 beetroot varieties (Betina, Renova, Cervena kulata, Pablo F1, Karkulka) were evaluated. The beetroot chips were dried at 70°C until a residual moisture content of 15±1% was reached. To treat the slices before drying a 0.1% solution of ascorbic acid, 0.01% solution of CaCl2, 0.01% solution of K2S2O5, 1% solution of NaCl was used followed by blanching in a water bath at 96°C for 2 minutes. The highest content of total polyphenols and beta-cyanins was statistically significant (p<0.05) in the variety Pablo F1. During hot air drying, both polyphenols and betacyanins decreased significantly. The average decrease in betacyanins and total polyphenols was 50.97% and 48.70% respectively. To mitigate these changes, treatment with 0.1% solution of ascorbic acid and blanching appeared to be the most effective of the treatments tested. After treatment with ascorbic acid solution, the dried products retained on average 27.6% more betacyanins and 32.67% more total polyphenols than the control sample.

Impact of Ohmic Heating and Ultrasound Pretreatments on Oil Absorption and Other Quality Parameters of Fried Potato

Impact of Ohmic Heating and Ultrasound Pretreatments on Oil Absorption and Other Quality Parameters of Fried Potato

Artichoke extract and human bifidobacteria to attain symbiotic sheep milk cheeses

There is a growing interest for healthy non-bovine functional dairy products. Therefore, in the present study, an aqueous polyphenol-rich artichoke extract (AE) and two Bifidobacterium strains of human origin (B. pseudolongum INIA P2 and B. longum INIA P132) were added, alone or in combination with AE, for the manufacture of six sheep milk cheeses. In general, addition of 1.25 g of lyophilized AE per 100 g of curd did not affect cheese pH, dry matter, lactoccci starter counts or organic acid levels during ripening. Bifidobacterial strains showed good viability in cheeses with AE during ripening and after simulated major gastrointestinal conditions. Cheeses with AE showed improved functional properties, with significantly (P < 0.01) higher total polyphenol content and, especially, antioxidant activity The cheese with AE and strain INIA P2 fulfil the definition of a symbiotic cheese. It contains prebiotic compounds and Bifidobacterium at adequate levels to sustain a therapeutic effect, which are able to survive major gastrointestinal conditions. This cheese could confer beneficial effects on consumers’ health by contributing to the host antioxidant capacity and increasing polyphenol bioavailability.

Quality comparison of non-thermal sterilized raw apple vinegar and commercial apple vinegar products

A nonthermally sterilized raw apple vinegar was manufactured using an ultra-fine filtration process (0.2 μm membrane filter) and its quality was comparable to commercially available vinegar products. First, using apple concentrate as a raw material, it was possible to produce non-thermal sterilized Using a two-stage fermentation process of alcohol and acetic acid fermentations, a non-thermally sterilized raw apple vinegar with pH 2.94 and an acidity of 6.20% was produced from an apple concentrate. The fermentation process increased the browning index significantly. However, the fundamental quality parameters of the non-thermal sterilized raw apple vinegar (A) with sterilized apple vinegar (B) did not differ significantly. The pH (2.92-2.95) of apple vinegar (A and B) was higher than that (pH 2.65-2.70) of commercial vinegar (C and D), and the total acidity, which is in the range of 6.20-6.21% and 6.53-6.90%, respectively, was higher in samples C and D than in samples A and B. However, four kinds of organic acids were detected in non-thermal sterilized raw apple vinegar (A), and its total organic acid content (6,245.00 mg%) was significantly higher than that of other samples (B, C, D) (p&lt;0.05). In particular, malic acid content, as a main organic acid in apples, was very high in sample (A) (244.83 mg%) and sample (B) (210.21 mg%), compared to commercial products C (125.78 mg%) and D (86.90 mg%). The total polyphenol content and antioxidant activity of fermented apple vinegar (A, B) were more than twice as high as those of commercial products (C, D). Vinegar A had higher total polyphenol content than vinegar B. The above results suggest it is possible to manufacture and commercialize non-thermal sterilized raw apple vinegar with higher organic acid content and antioxidant properties using ultra-fine filtration.

Unlocking the Therapeutic Potential of Freshwater Sapropel Extracts: In Vitro Analysis and Antioxidant Profiling for Skincare Applications.

Background and Objective: Sapropel, a biologically active sedimentary deposit, is high in organic matter and minerals and has been shown to offer health benefits. Its constituents, humic acid (HA) and fulvic acid (FA), have been found to have some therapeutic applications. The aim of this study was to determine the potential therapeutically significant properties of freshwater sapropel extracts: their polyacid content, antioxidative (AO) status, and biological activity in cell culture. Materials and Methods: Freshwater lakes from the southeast region of Latvia were investigated layer by layer. The total organic carbon (TOC) was determined through combustion using the catalytic oxidation method, HA and FA were measured via acid perspiration, and the total polyphenol content (TPC) and total antioxidant status (TAS) was analysed spectrophotometrically. Sapropel extracts' regenerative abilities were tested in vitro using a Cell-IQ real-time monitoring system on mouse BALB/c 3T3 fibroblasts and human keratinocyte HaCaT cell lines. Cytotoxicity was measured through neutral red uptake assessment as a concentration-dependent reduction in the uptake of neutral red dye relative to a vehicle control or untreated cells. Results: The highest AO activity was observed in sapropel extracts with elevated concentrations of HA and TPC from Audzelu Lake (1.08 ± 0.03 mmol/L), and the lowest activity was found in extracts from Ivusku Lake (0.31 ± 0.01 mmol/L). Correspondingly, the concentrations of HA in Audzelu and Ivusku Lakes were recorded as 45.2 and 27.4 mg/g, respectively. High concentrations of HA promoted in vitro cell growth upon short-term exposure (up to 6 h). Conclusions: The results show that high TPC correlates with AO status and sapropel extracts with higher concentrations of HA exhibit greater AO activity and promote in vitro cell growth, suggesting a perspective use for short-term topical therapeutic skin applications. However, higher concentrations over longer durations showed cytotoxic effects, indicating the need for further investigation.

Response surface methodology for the green obtention of polyphenols from yerba mate

AbstractOptimal conditions for polyphenols extraction from plants are moderate conditions and being water‐based is mandatory. In this work, a response surface methodology (RSM) was used to attain optimal conditions for polyphenols extraction from yerba mate (YM, South‐America infusion) using water as solvent under ultrasound (US). The following parameters were varied: mass of YM/volume of water (YM/W), pH, temperature, and time. The optimal conditions were 90°C with a YM/W of 150 g L−1 for 5 min, at which the highest total polyphenol content (TPC) concentration (11,300 mg GAE L−1) was found, together with an antioxidant activity of 132 mmol Trolox equivalent (TE) L−1 of extract. The conditions obtained from the RSM method were applied to other methods as follows: extraction without stirring, magnetic stirring assisted extraction and US with magnetic stirring assisted extraction. Results indicated that the US‐assisted extraction was the most efficient for extracting polyphenols under these conditions. This study helps to developing an eco‐friendly and cost‐effective experimental design, reducing the production of wastes, and using a very fast water‐based method.

Increasing the Amounts of Bioactive Components in American Ginseng (Panax quinquefolium L.) Leaves Using Far-Infrared Irradiation.

Both the roots and leaves of American ginseng contain ginsenosides and polyphenols. The impact of thermal processing on enhancing the biological activities of the root by altering its component composition has been widely reported. However, the effects of far-infrared irradiation (FIR), an efficient heat treatment method, on the bioactive components of the leaves remain to be elucidated. In the present study, we investigated the effects of FIR heat treatment between 160 and 200 °C on the deglycosylation and dehydration rates of the bioactive components in American ginseng leaves. As the temperature was increased, the amounts of common ginsenosides decreased while those of rare ginsenosides increased. After FIR heat treatment of American ginseng leaves at an optimal 190 °C, the highest total polyphenolic content and kaempferol content were detected, the antioxidant activity was significantly enhanced, and the amounts of the rare ginsenosides F4, Rg6, Rh4, Rk3, Rk1, Rg3, and Rg5 were 41, 5, 37, 64, 222, 17, and 266 times higher than those in untreated leaves, respectively. Moreover, the radical scavenging rates for 2,2-diphenyl-1-picrylhydrazyl and 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) and the reducing power of the treated leaf extracts were 2.17, 1.86, and 1.77 times higher, respectively. Hence, FIR heat treatment at 190 °C is an efficient method for producing beneficial bioactive components from American ginseng leaves.

Evaluation of the environmental performance of the production of polyphenol-rich fruit powders: A case study on acerola

This study evaluated the environmental performance by life cycle assessment (LCA) of five popular drying processes (freeze drying, spray drying, spouted bed drying, convective hot air oven drying, and foam mat drying) to obtain polyphenol-rich acerola powders from acerola juice and pomace. To the best of our knowledge, this is the first report in the literature showing the total polyphenol content (TPC) as the target quality index to evaluate the LCA of fruit-based dried ingredients, taking the potential functionality into consideration. Acerola powders had low moisture content (1.43%–5.20%) and water activity (0.301–0.433), and remarkably high TPC (79–287 mg GAE/g). LCA results showed that the re-purposing of readily available and burden-free pomace is a smart and eco-friendly solution to secure polyphenol-rich fruit powders with lower environmental impact (<10%) and resource availability (<50%). On the contrary, juice-derived powders have higher potential ecological impact associated to agricultural cultivation. Oven drying exceeded in 75–80% the impact to the ecosystems of other drying processes, which jeopardizes process viability. Drying attributes that dictate environmental performance were identified, such as powder productivity and carrier selection, with maltodextrin having >60% lower impact than albumin in 9 out of 10 mid-point categories evaluated. High powder productivity (35.8 g/h and 34.7 g/h for juice- and pomace-derived powders, respectively) and robustness endorse spray drying as an eco-minded drying strategy for the efficient processing of naturally polyphenol-rich materials. This research provides comprehensive data to support the upcycling of fruit pomaces as smart feedstocks to produce phytochemical-rich food ingredients.

Chestnut Episperm as a Promising Natural Source of Phenolics from Agri-Food Processing by-Products: Optimisation of a Sustainable Extraction Protocol by Ultrasounds

Chestnut processing has increasingly grown in recent years. All the processes involved in the chestnut supply chain are characterized by the production of high levels of by-products that cause several environmental and disposal issues. The Castanea spp. fruit production is related to a high number of chestnut episperm. This underutilized agricultural by-product may be evaluated as a good resource for the extraction of health-promoting natural molecules, such as phenolics. This preliminary study aimed to develop and optimize, using a multivariate statistical approach, a sustainable protocol for the ultrasound-assisted extraction (UAE) of the main phenolics from chestnut episperm (cv Marsol, C. sativa × C. crenata). A design of experiment (DoE) approach was employed. This approach focused on the two quantitative UAE process factors: the extraction time (X1), within a timeframe ranging from 10 to 30 min, and the sample-to-solvent (w/v) ratio (X2), ranging from 1/30 to 1/10. These variables were investigated to determine their impact on phenol extraction yield. Exploratory analysis, in particular principal component analysis (PCA) and multiple linear regression (MLR), were carried out on the studied responses. The phenolic characterization of ten different extracts was also performed using high-performance liquid chromatography (HPLC), both to define the levels of specific phenolics selected for their health-promoting properties and to evaluate some important features, such as the total antioxidant capacity. The values of total polyphenolic content (TPC) obtained in the different experiments ranged between 97 (extract 4) and 142 (extract 6) mg GAE/g of dried weight (DW). Moreover, results from the ferric reducing antioxidant power (FRAP) test confirmed the high TPC values, highlighting that all the ultrasound extracts contained excellent levels of molecules with good antioxidant properties. In particular, extracts 2 and 3 showed the highest AOC values (about 490–505 mmol Fe2+/Kg of dried weight). The proposed optimized protocol allowed for obtaining formulations characterized by high levels of tannins, phenolic acids, and catechins. Indeed, episperm extracts contained high levels of chlorogenic acid (15–25 mg/100 g DW), ferulic acid (80–120 mg/100 g DW), castalagin (20–80 mg/100 g DW), and vescalagin (40–75 mg/100 g). Finally, in this research study, the potential of chestnut episperm as a source of polyphenolic molecules to be extracted by green technologies and used in several food and/or pharmaceutical applications was evaluated to valorize a sustainable reuse strategy of agri-food processing by-products, also reducing the environmental impact of this waste derived from chestnut processing.

Phytochemical analysis of Aronia melanocarpa and ×Sorbaronia fallax fruit

Aronia melanocarpa (Michx.) Elliott, ×Sorbaronia fallax (C. K. Schneid.) C. K. Schneid. nothosubsp. fallax, and ×Sorbaronia fallax nothosubsp. mitschurinii (A. Skvortsov &amp; Maitul.) A.Stalažs, belonging to the Rosaceae family, are grown as fruit plants. They are known to horticulturists as garden chokeberry or black chokeberry. The fruit of these species is the richest source of biophenols in the plant kingdom and suitable raw material for the production of functional foods with high nutraceutical value. The work aimed to examine the basic and polyphenolic composition of fruit chokeberry and rowan-chokeberry hybrids of different taxonomic groups. Experimental plants were grown at the orchard of the National University of Life and Environmental Sciences of Ukraine in the Kyiv region. Fruit of 10 cultivars developed in Belorussia, the Czech Republic, Finland, Russia, Ukraine, and the USA were collected during 2020 and 2021. The fruit was analyzed for dry matter, soluble solids, sugars, pectin substances, organic titratable acidity, ascorbic acid, and biophenols. Chokeberry fruit contains on average 24.4–29.2% dry matter, 16.0–21.1% soluble solids, 6.5–8.9% sugars, 0.40–0.80% pectin, and 0.95–2.15% organic acids on raw material. Bioactive components of chokeberry fruit are ascorbic acid (24.7–45.9 mg/100 g), total polyphenols (998–4840 mg/100 g), including anthocyanidins (9–217 mg/100 g), flavonoids (23–1422 mg/100 g), and chalcones (9–59 mg/100 g). If the group ×S. fallax nothosubsp. mitschurinii cultivars is morphologically constant and like A. melanocarpa simple in leaf shape, then the group ×S. fallax nothosubsp. fallax cultivars was different in the morphology of leaves from lobate to pinnate and fruit color from purple to black in the study. Chokeberry fruit composition varied between each year and especially between taxonomic groups and cultivars. Fruit harvested in 2021 had the lowest dry matter, soluble solid, sugars, and ascorbic acid in comparison with 2020. In contrast, titrated acidity was consistent between years. The fruit of garden chokeberries is a good source of ascorbic acid. ×S. fallax cultivars with the exception ‘Titan’ are richer on ascorbic acid. The fruit of A. melanocarpa ‘Dwarf’ has the highest content of total polyphenols, flavonoids, and chalcones. There are significant differences between ×S. mitschurinii cultivars in biochemical content. Purple-fruited ‘Titan’ has the lowest content of all biologically active substances, than other cultivars belonging to the same ×S. fallax taxonomic group. The black-fruited ×S. fallax nothosubsp. fallax genotypes, including the first chokeberry cultivar ‘Vseslava’ of Ukrainian breeding, often have a high or the highest content of ascorbic acid, total polyphenols, anthocyanidins, flavonoids, and chalcones, which is valuable for garden chokeberry breeding.

Nutritional properties of raw and cooked Azolla caroliniana Willd., an aquatic wild edible plant.

Azolla caroliniana Willd. is an understudied wild edible plant native to the Eastern United States. Other species of Azolla have been used across the world for several thousand years as a livestock feed and as "green manure." The use of Azolla for human consumption is thought to be limited by its high total polyphenolic content (TPC). However, the TPC and nutritional content of A. caroliniana has not been thoroughly studied. We measured TPC and other nutrients before and after cooking methods designed to lower TPC. We found that TPC was 4.26 g gallic acid equivalent (GAE) kg-1 DW in raw A. caroliniana. All cooking methods significantly lowered TPC. Protein content was 19% DW, and the apparent protein digestibility was 78.45%. Our yield was 173 g FW m-2 day-1 and 5.53 g DW m-2 day-1. Azolla caroliniana is a high-yielding plant with great potential for cultivation and domestication.

Utilization of Blackthorn Plums (Prunus spinosa) and Sweet Cherry (Prunus avium) Kernel Oil: Assessment of Chemical Composition, Antioxidant Activity, and Oxidative Stability

Prunus avium L. and Prunus spinosa L. are valuable fruit-bearing trees known for their bioactive compounds and medicinal properties. However, limited research exists regarding their kernel oils. This study aimed to compare the chemical composition, quality parameters, and bioactive potential of the kernel oils extracted from Prunus avium L. and Prunus spinosa L. The kernel oils’ fatty acid and tocopherol profiles were characterized, and the presence of bioactive compounds were identified and quantified. Total polyphenol content (TPC) and antioxidant activity (AAC) were also measured, indicating the presence of bioactive compounds in both oils. Additionally, the main quality parameters, including oxidative status, were evaluated. The fatty acid analysis revealed a higher proportion of polyunsaturated fatty acids compared to monounsaturated fatty acids in both kernel oil samples. Linoleic acid (57–64%) and oleic acid (18–29%) were the major fatty acids in both Prunus avium L. and Prunus spinosa L. kernel oils. α-Eleostearic acid (11.87%) was quantified only in Prunus avium kernel oil. Furthermore, the α-, β-, γ-, and δ-tocopherol content were determined, and it was found that both kernel oils contained γ-tocopherol as the major tocopherol (~204–237 mg/Kg). TPC in Prunus avium L. kernel oil was measured at 9.5 mg gallic acid equivalents (GAE)/Kg and recorded as ~316% higher TPC than Prunus spinosa L. kernel oil. However, the recorded AAC were 11.87 and 14.22 μmol Trolox equivalent (TE)/Kg oil, respectively. Both oils recorded low peroxide values (~1.50 mmol H2O2/Kg), and low TBARS value (~0.4 mmol malondialdehyde equivalents, MDAE/Kg oil), but high p-anisidine value (23–32). The results indicated that both Prunus avium L. and Prunus spinosa L. kernel oils exhibited unique chemical compositions.

Investigating the impact of pasteurization on the bioactive-rich potential of psyllium and spirulina in a concentrated beverage

This study aimed to develop a concentrated "Detox" drink rich in bioactive compounds, using pineapple, kale, mint, spinach, lemon, psyllium and spirulina as main ingredients. A base version of the drink was formulated without the addition of psyllium and spirulina, called formulation 1. Additionally, other formulations were developed adding psyllium, spirulina and psyllium plus spirulina. All formulations were subjected or not to the pasteurization process. Finally, the study sought to evaluate the stability of this drink during a period of 30 days under freezing. It was observed that DBS had a higher content of total polyphenols and vitamin C. Despite heat treatment, the developed drink maintained a high antioxidant capacity. Multivariate analysis indicated that processing influenced the bioaccessibility of minerals, with NP samples containing greater amounts of bioaccessible minerals. The Detox drink developed in this study can be considered a promising option, rich in nutrients and bioactive compounds, which contribute to a balanced diet and promote health benefits.

Effect of Storage Conditions on the Storability and Nutritional Value of New Polish Apples Grown in Central Poland

The aim of this study is to assess the storability and nutritional value of new Polish apple cultivars recommended for cultivation after storage under low-oxygen atmospheric conditions (ULO and DCA). Fruit characteristics of ‘Chopin’ and clone ‘JB’ were evaluated in relation to commonly grown apple cultivars. Fruits of six selected apple cultivars were stored for a period of 9 months in conventional (0.04% CO2: 21% O2), Ultra-Low Oxygen (1.5% CO2: 1.5% O2), and Dynamic Controlled Atmosphere (0.6% CO2: 0.6% O2) cold storage. Physicochemical characteristics of the apples (firmness, soluble solids, acidity, and fibre content), nutritional and antioxidant values of the fruit (P, K, Ca, Mg, Fe, Cu, Zn, total polyphenols, total flavonoids, and antioxidant capacity), and safety of consumption (residues of pesticides) were assessed. The new cultivar ‘Chopin’ and clone ‘JB’ were characterised by above-average acidity and clone ‘JB’ stood out in terms of antioxidant properties. Storage in a low-oxygen atmosphere in DCA was more effective in limiting fruit ripening than conventional cold storage, contributing to the preservation of the high potential of biologically active compounds in the apples. Apples after 9 months of storage were characterised by higher firmness (from 3.5 to 14 N), higher total polyphenol content in the flesh (from 8 to 23 mg∙100 g−1 FW) and peel (from 32 to 97 mg∙100 g−1 FW), as well as higher antioxidant capacity in the flesh (from 15 to 37 mg AAE∙100 g−1 FW) and peel (from 28 to 59 mg AAE∙100 g−1 FW) when stored in DCA compared to cold storage.

Fermented Tea as a Food with Functional Value-Its Microbiological Profile, Antioxidant Potential and Phytochemical Composition.

Kombucha is a fermented tea drink produced by a symbiotic culture of bacteria and yeast, known as SCOBY. Its base has traditionally been black tea, which has been recognized for its health-promoting properties, particularly its antioxidant activity based on its high content of pol-yphenolic compounds. A number of previous studies have demonstrated the equally favourable biochemical and phytochemical composition of green tea. The aim of this study was to analyse and compare the basic biochemical composition, microbiological composition and antioxidant properties of black and green tea-based Kombucha. The green tea-based Kombucha showed a quantitatively more abundant microbial composition (Lactic Acid Bacteria, Acetobacter sp., Yeast), a higher reducing potential (FRAP-4326.58 Fe(II)µM/L) and a higher content of total polyphenols (23.84 mg GAE/100 mL, reducing sugars (3212.00 mg/100 mL) as well as free amino acids (849.00 mg GLY/mL). Kombucha made from black tea, on the other hand, showed a higher anti-oxidant potential (1.17 Trolox (mM) TEAC), neutralising the DPPH radical at 94.33% and ABTS at 97.74%. It also had a higher level of acetic acid (0.08 g/100 mL). Green tea kombucha had a higher scavenging capacity of 90.6% for superoxide radical (O2-) and 69.28% for hydroxyl radical (·OH) than black tea kombucha. In the present study, both kombucha drinks tested were shown to be source of potent antioxidants. In addition, green tea, as a kombucha base, has proven to be as beneficial a raw material that will provide full nutritional and health-promoting values as traditional kombucha.