Highest Total Polyphenol Content Research Articles

The inhibition mechanisms between asparagus polyphenols after hydrothermal treatment and tyrosinase: A circular dichroism spectrum, fluorescence, and molecular docking study

Asparagus contains high quantity of polyphenols, including gallic acid, coumaric acid, chlorogenic acid, quercetin, p-hydroxybenzoic acid, rutin, trans-4-hydroxycinnamic acid, and ferulic acid. An understanding of the antityrosinase capacity and polyphenols changes during hydrothermal treatments was crucial for the development of asparagus. The results show that hydrothermal treatments (HT) enhance the total polyphenols in asparagus, and HT-160 has the highest total polyphenol contents (5.321 mg/g·dw) and tyrosinase inhibitory rate (95.87%). Rutin content reach 1754.01 μg/mL at 140°C. Increased polyphenols caused 7.5%, 4.8%, 2% decrease in α-helix, β-sheet, β-turn and a 7.4% increase in random coil using circular dichroism spectra. The fluorescence quenching of tyrosinase by HT samples (HT-80, HT-100, HT-120, HT-140, and HT-160) was accompanied by bigger ranges of red shift. Molecule docking analysis indicated that antityrosinase capacity was attributed to the capacity of polyphenols to bind to protein molecules and change the microenvironment of tryptophan or tyrosine residues. Conventional hydrogen bond, van der Waals, π-π stacked, π-σ interaction, and π-alkyl interactions were generated between asparagus polyphenols (ASP) and residues. As a promising inhibitor of tyrosinase, ASP could be employed as a potential agent to reduce food browning.

Total Polyphenols and Antioxidant Properties of Selected Fresh and Dried Herbs and Spices

In this study, the content of total polyphenols (TP) and the antioxidant activity (AA) of fresh herbs (13 in total) and those subjected to the freeze-drying process (stems and leaves separately) were compared. Moreover, the content of TP and AA of retail, commercial food spices (19 in total) of the two leading companies on the Polish market were compared. The novelty of our studies is the comparison between fresh and dried forms of herbs and spices and additionally between dried in a freeze-drying process and commercially available (in dried forms). It was found that fresh herbs and spices showed a large accumulation of polyphenolic compounds (from 466.55 to 17.23 CAE/100 g, respectively, for lemon balm and ginger). For freeze-dried herbs and spices, the highest TP content was found for marjoram (3052.34 CAE/100 g—leaves). Among commercial herbs and spices, sage (971.28 CAE/100 g) deserves attention. Fresh herbal spices, in particular oregano, (236.21 µM TE/g) had the highest AA. AA of freeze-dried herbs and spices was much lower (5.27–1.20 µM TE/g). The average value obtained for commercially available herbs and spices purchased was 1.44 µM TE/g. In the case of AA measured by the DPPH radical, thyme was characterized by the highest activity among fresh marjoram for freeze-dried herbs and spices. For dried commercial spices, the highest levels of AA were found for cumin.

Quality and Pro-Healthy Properties of Belgian Witbier-Style Beers Relative to the Cultivar of Winter Wheat and Raw Materials Used.

Unmalted wheat grain and barley malt are the basic materials used in the production of Belgian wheat beers known as Witbier. A change in the ingredients defined in the recipe, by which part of the unmalted wheat is replaced with wheat malt, can positively affect the quality of the beverage produced. The purpose of the study was to brew Witbier-style beers made from four cultivars of winter wheat, with a 50% share of unmalted wheat and barley malt as well as Witbier-style beers made from four wheat cultivars, where 25% of unmalted wheat was replaced with wheat malt. Physicochemical and sensory analyzes showed mild differences in the quality of the beer products, more specifically higher alcohol content (by 11.33%) were found in beers made without the addition of wheat malt, while higher sensory attractiveness and 17.13% higher total polyphenol content were identified in beers enhanced with wheat malt. Phenolic compounds were identified using UPLC-PDA-MS/MS. The highest flavanol content, including kaempferol 3-O-rhamnoside-7-O-pentoside, was found in beers produced using wheat grains of the ‘Elixer’ cultivar, whether or not wheat malt was added; the values were 1.31 mg/L in E50 beer, and 1.39 mg/L in E25 beer. The same beer samples with the highest antioxidant and antiradical activity were found (in E25 beer, 2.35 mmol TE/L, and in E50 beer, 2.12 mmol Fe2+/L). The present findings show that the investigated wheat cultivars may be used in beer production, whereas replacing part of unmalted wheat with wheat malt can improve the sensory profile of the beer produced.

Phenolic and flavonoid content and in vitro inhibitory effect of some Amazonian fruit juices on CYP3A4 activity

ABSTRACT Many foods interact with drugs and may cause changes in the pharmacological effects of the co-administered therapeutic agent. The enzyme CYP3A4, which belongs to the cytochrome P450 enzyme complex, is responsible for the metabolism of most drugs currently on the market and is involved in many drug interactions. Hence, the interaction of this enzyme with juices of some fruits, such as grapefruit, can affect the pharmacokinetics of various drugs. However, native fruits from the Amazon region have not yet been the target of this type of research. We determined total polyphenols and flavonoids of the Amazonian fruits açaí (Euterpe precatoria), buriti (Mauritia flexuosa), camu-camu (Myrciaria dubia), cubiu (Solanum sessiliflorum), cupuaçu (Theobroma grandiflorum), jenipapo (Genipa americana), and taperebá (Spondias mombin) and evaluated the effects of each fruit juice on CYP3A4 activity, using the star fruit (Averrhoa carambola) juice as positive control. Açaí juice presented the highest content of total polyphenols and flavonoids (102.6 ± 7.2 µg gallic acid equivalent (GAE) per mL and 7.2 ± 0.6 µg quercetin equivalent (QE) per mL, respectively). All juices were able to inhibit the activity of CYP3A4. There was no residual activity of the drug-metabolizing enzyme for açai, buriti, cubiu, camu-camu, and taperebá juice, while for cupuaçu, jenipapo and the positive control, the residual activity was 44.3, 54.3 and 20.2%, respectively. Additional studies should identify the phytocompound(s) responsible for this inhibition activity, to clarify the mechanisms involved in this phenomenon.

Effect of milk thistle (Silybum marianum) supplementation on the serum levels of oxidative stress markers in male half marathon athletes

Context Increased aerobic metabolism during exercise is a potential source of oxidative stress and the use of herbal medicines as a dietary supplement rich in antioxidants is an interesting and controversial concept that have been considered during the past decades. Objective: The purpose of the present study was to investigate the effects of Silybum marianum (SM) on exercise-induced oxidative stress in half marathon athletes. Materials and methods Phytochemical Analysis in aqueous extract of SM leaves and seeds were determined. Forty healthy male athletes were divided into four groups (n = 10): control group(G1), G2 supplemented with 100 mg of SM leaves/kg/day, G3 supplemented with 100 mg of SM seeds/kg/day, and G4 supplemented with 100 mg of SM leaves + seeds/kg/day. The effects of SM on malondialdehyde (MDA) and antioxidant enzymes [superoxide dismutase (SOD), catalase (CAT), and glutathione (GSH)] were assessed. Results Aqueous extract of SM leaves have good DPPH free radical scavenging activity and the highest content of total polyphenols. A significant increase of serum SOD, CAT, and GSH levels and reduction in the levels of MDA in the serum of athletes supplemented with aqueous extract of seeds and leaves of SM was detected. Conclusion SM supplement offered protection against exercise-induced oxidative stress.

Phytochemical analysis and correlation of total polyphenol content and antioxidant properties of Symplocos cochinchinensis leaves

This study screened phytochemicals to determine their total polyphenols content (TPC) by Folin-Ciocalteu reagents and to evaluate antioxidant activity using DPPH scavenging, ABTS cation decolorization, and reducing power assays of various extracts of Symplocos cochinchinensis leaves. A correlation between TPC and antioxidant activity was analysed by Pearson’s method. The results indicated that S. cochinchinensisleaves contained triterpenoids, alkaloids, anthraglycosides, flavonoids, anthocyanosides, proanthocyanidins, polyphenols, tannins, saponins, polyuronics, and reducing agents. All extracts had antioxidant properties with the ethyl acetate fraction exhibiting the highest antioxidant capacity, which had the lowest IC50 in DPPH (83.33 μg/ml), an ABTS of 46.21 μg/ml, and EC50 of 69.10 μg/ml in reducing power. There was a significant negative correlation between the TPC in S. cochinchinensis leaf extracts and their IC50 and EC50 values of antioxidant activity. It was suggested that S. cochinchinensis leaves have a great potential for antioxidant activity based on its high total polyphenol content and potential for use as a traditional treatment.

Changes in Antioxidant Properties and Phenolics in Sweet Potatoes (Ipomoea batatas L.) Due to Heat Treatments.

Processing is one of the most crucial factors affecting polyphenol content in foods. Therefore, the study is aimed at the evaluation of heat treatment effects (microwaving, steaming, baking, and boiling) on the content of chlorogenic acids, total polyphenols, and antioxidant activity of three varieties of sweet potato with different flesh colors (Beauregard—orange-fleshed, O’Henry—white-fleshed, 414-purple—purple-fleshed). According to high performance liquid chromatography analysis, chlorogenic acid was the predominant chlorogenic acid in sweet potatoes. Obtained results also suggested the purple-fleshed variety (414-purple) had significantly (p < 0.05) higher total polyphenol content and thus the highest antioxidant activity. Heat treatment positively influenced the chlorogenic acid content, total polyphenols, and antioxidant activity of sweet potatoes. Among the used methods, steaming had the greatest effect on the chlorogenic acids and total polyphenols, while microwaved samples showed the highest antioxidant activity (DPPH). The content of chlorogenic acids and total polyphenols decreased in the order of steaming > baking > microwaving > boiling > raw. However, the individual varieties differed not only in the flesh color but also in the reaction to the used heat treatment methods. Spearman’s correlation coefficient showed a strong correlation between chlorogenic acid and antioxidant activity.

Ultrasonic-assisted extraction of bioactive chlorogenic acid from heilong48 soybean variety: Parametric optimization and evaluation of physicochemical and bioactive properties.

Chlorogenic acid (CA), especially that found in soybeans, is a rich bioactive compound but has received very little attention in research settings in past decades. Ultrasonic‐assisted extraction (UAE) could be an efficient method to increase CA release from soybeans. Hence, this study aimed to optimize UAE parameters for CA extraction from heilong48 soybean (HS) variety and evaluate the physicochemical and bioactive properties of the soybean. Optimization of ultrasound parameters with a Box–Behnken design found a frequency of 20.0 kHz, a power density of 30.0 W/L), a temperature of 37.9°C, and a time of 28.0 min to be the best conditions, which gave a CA yield of 5.007 ± 0.033 mg/g and 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH) radical scavenging activity of 93.197 ± 0.213 μmol of AA eq/g dry sample; these were higher than those of a non–ultrasound‐treated (raw) HS sample (CA yield of 1.627 ± 0.528 mg/g and DPPH radical scavenging activity of 10.760 ± 0.207 μmol of AA eq/g dry sample). A satisfactory model was obtained. Scanning electron microscopy results confirmed the structural changes of the HS variety caused by the optimized UAE parameters. High total polyphenol contents (TPCs; 4.726 ± 0.002 mg GAE/g) and total phenolic acids (1.883 ± 0.005 mg GAE/g) and low total flavonoid contents (0.040 ± 0.008 mg RE/g) were obtained. A positive linear correlation between antioxidant activity and TPC was established. A protein–phenolic interaction in the HS variety was observed. The results established that polyphenols should be considered a significant component of the HS variety. Likewise, the HS variety could be used for CA extraction.

First phytochemical study of six tree and shrub species with high health-promoting potential from Madagascar: Innovative uses for food and medicinal applications

Traditional food and medicine play an important role in the daily lives of the local people of Madagascar for various reasons, including poor nutrition and access to health care, limited markets, and traditional values.This research aimed to investigate the potential properties of leaf infusions of six plant species used as traditional beverages by the local population of the Maromizaha protected forest through a phytochemical characterization of the composition of these plants and a preliminary assessment of their antioxidant capacity. Infusion of Euphorbia tetraptera presented the highest content of total polyphenols (9893.3 ± 401.6 mgGAE/100 gDW) and the highest antioxidant capacity (831.46 ± 44.08 mmol Fe2+/Kg DW), together with important values of benzoic acids, catechins, flavonols, cinnamic acids and organic acids. The Tina striata species also showed interesting levels of bioactive compounds in infusions, with high levels of polyphenols (420.17 ± 22.32 mgGAE/100 gDW), and antioxidant capacity (534.96 ± 5.78 mmol Fe2+/Kg DW), and organic acids (444.96 ± 43.43 mg/100 g DW). The comparison between leaf extracts and infusions confirmed that the intake of infusions by the local population may be, in general, a source of nutrients and bioactive molecules with antioxidant and anti-inflammatory activity. Finally, this study may help to improve the health of the local population, proposing these plants also for food purposes and adding new information on the Malagasy flora.

Evaluation of bioactive compounds in leaf and root of five beetroot varieties

Natural compounds are essential in modern nutrition for preventing chronic diseases in the human body. The bioactive substances in 5 beetroot cultivars' leaves and roots were evaluated in the experiment, providing an answer to which stage (60th, 85th, and 105th) of the vegetation is most suitable for fresh consumption. The results show that the polyphenol, flavonoid, and FRAP levels in the leaf and root samples varied throughout the vegetation period. The 60-day old leaf samples of ‘Libero’ had the highest total polyphenol content. The flavonoid content showed a similar trend. Furthermore, the highest FRAP value was found in leaf samples from ‘Libero’ and ‘Pablo F1’ that were 60 days old. In 85-day-old plants, the polyphenol content of the leaves was significantly reduced. On day 85, however, a value was slightly higher in the roots. These findings support the nutritional value of the 85-day-old beetroot (leaves and 3–5 cm diameter roots). At the 85-day stage, the leaf and root had a relatively low nitrate content (10–70 mg/kg). However, higher nitrate content was detected at the end of the growing period (105 days). The experiment demonstrated that beet leaves can be used as a component of fresh salads on the 60th day of the growing season because the amount of bioactive substances (polyphenols, flavanoids) is highest at that time. By the 85th day of growth, the root had grown to 4–5 cm in diameter, and the tissue structure of the leaves is edible (it can be eaten raw), making it ideal for batch sales. By the end of the growing season (day 105), the root has been strengthened, and its bioactive substances have been reduced by up to 1/3 compared to the previous state (85 days), resulting in a decrease in the amount of bioactive substances. • The growing period can determine the amount of bioactive compound in beetroot. • The beetroot leaves have the highest polyphenol and flavonoid content at the stage of 60-day, which proved that the younger leaves are more nutritious and suitable for a fresh salad. • For the root, higher bioactive compounds and lower nitrate content was measured on the 85th day of the vegetation period by sowing time on March 30 (springtime). • The harvested plants with healthy leaves and roots (4–5 cm diameter) are suitable for fresh consumption, which was confirmed with the high content of bioactive compounds.

Usability of mangrove plant leaves as tea materials: A comparison study on phenolic content and antioxidant capacities with commercial teas

Tea is a beverage that is known to contain polyphenols. Furthermore, the medicinal uses of mangroves have been recognized in tropical and subtropical coastal regions. Several mangroves contain polyphenols in their leaves and bark, and previous studies have demonstrated that plant extracts are effective against many diseases. Moreover, the use of plant leaves as tea materials has been recognized in some regions. However, scientific information on their polyphenol content and antioxidant activities are limited. Trolox equivalent antioxidant capacity (TEAC) based on the 2,2-diphenyl-2-picrylhydrazyl radical scavenging capacity assay and total polyphenol content (TPC) of methanolic and hot water extracts from the leaves of six mangrove species were examined, and the results were compared to those of green, oolong, black, and mate teas. Remarkably high TPC and TEAC were found in three mangrove species belonging to Rhizophoraceae. The highest values among the results were almost the same as or higher than those of the reference tea materials, with few exceptions. Furthermore, as a significant correlation was observed between TPC and TEAC of the respective extracts, the antioxidant properties seemed to originate mainly from polyphenolic compounds. Regarding extractive efficiency, it was found that the polyphenols in the leaves of mangrove species could be extracted by using hot water. Based on the results of this study, we concluded that the leaves of mangrove species belonging to Rhizophoraceae could be used as an important source of water-soluble polyphenols as natural antioxidants. • The study provided a new scientific information on polyphenol content and antioxidant level of major mangrove species. • Remarkable high total polyphenol content and Trolox equivalent antioxidant activity were found in 3 mangrove species belonging to Rhizophoraceae. • The highest values of sample extracts were almost the same as or higher than those of the polyphenol-enriched teas with few exemptions. • The polyphenols in the leaves of mangrove species were mostly extractable by hot water.

Processing of Distillery Stillage to Recover Phenolic Compounds with Ultrasound-Assisted and Microwave-Assisted Extractions.

This study investigated the effect of ultrasound-assisted extraction (UAE) and microwave-assisted extraction (MAE) conditions (extraction time, acetone concentration, solid-to-solvent ratio) on the efficiency of polyphenol recovery from distillery stillage and antioxidant activity of the extracts. The highest total polyphenol content, flavonoid content, and phenolic acid content were obtained with 10-min UAE and 5-min MAE at a solid-to-acetone ratio of 1:15 (w:v). Recovery yield was the highest with an aqueous solution of 60% acetone, confirming the results of Hansen Solubility Parameter analysis. Although UAE resulted in approximately 1.2 times higher extraction yield, MAE showed a better balance between extraction yield and energy consumption exhibited by its 3-fold higher extraction rate than that of UAE. Content of total polyphenols and phenolic acids strongly correlated with antioxidant activity, indicating that these compounds provide a substantial contribution to the bioactive properties of the extracts. Six phenolic acids were extracted, predominately ferulic and p-coumaric acids, and free forms of these acids constituted 91% of their total content, which opens various possibilities for their application in the food, cosmetics, and pharmaceutical industries.

Antioxidant activity of banana flesh and antiproliferative effect on breast and pancreatic cancer cells.

Bananas, one of the most widely consumed fruits worldwide, are a rich source of valuable phytochemicals. In this study, the antioxidant and the anticancer potential of banana flesh was investigated. Of the four kinds of banana flesh extracts, the hexane extract (HE) had the highest total polyphenol content (2.54 ± 0.60 mg GAE/g) and total flavonoid content (1.69 ± 0.34 mg RE/g), followed by the chloroform fraction, total ethanol extract, and ethanol fraction. HE was found to exert a strong radical scavenging activity on 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH•) and 2,2′‐azino‐bis(3‐ethylbenzothiazoline‐6‐sulfonicacid) (ABTS•) free radicals. According to the IC50 values in various cancer cell lines, HE was found to possess the greatest cell growth inhibitory potential in human pancreatic cancer PANC‐1 cells and human triple‐negative breast cancer MDA‐MB‐231 cells. HE induced apoptosis in PANC‐1 and MDA‐MB‐231 cells, as evidenced by the appearance of condensation of chromatin, proteolytic activation of caspase‐3 and 7, and increase in the level of the cleaved form of poly (ADP‐ribose) polymerase protein. Gas chromatography mass spectrometry (GC‐MS) analysis of HE identified several anticancer compounds including palmitic acid, linoleic acid, oleic acid, campesterol, stigmasterol, and γ‐sitosterol, supporting the anticancer potential of HE. Our investigation provides a rationale for the use of banana flesh to minimize the risk of cancer‐like diseases.

Comparison and Intercorrelation of Extraction Methods for Polyphenol Content and Antioxidant Capacity of Scab-Resistant Apple Cultivars

Polyphenols with antioxidant compounds represent an important group of bioactive substances in apple production. The objectives of this study were firstly to measure four parameters of antioxidant capacity (AC) and polyphenol content (AC-FRAP (Ferric Reducing Ability of Plasma), AC-DPPH (2,2-diphenyl-1-picrylhydrol), AC-TEAC (Trolox Equivalent Antioxidant Capacity) and total polyphenol content (TPC)) of four scab-resistant apple cultivars (‘Fujion’, ‘Gaia’, ‘Isaaq’ and ‘Smeralda’) using six extraction methods (water control, pectinase, two approaches using ethanol (EtOH-1 and EtOH-2), methanol (MetOH) and methanol + acetone (MetOH + Acetone), and secondly to provide intercorrelations between antioxidant and polyphenol contents of the four resistant apple cultivars under the six extraction methods. Analysis of variance on the four parameters showed a significant (p = 0.05) effect for extraction methods and cultivars. TPC showed the highest values among the four parameters in all extraction methods and cultivars compared to the other three measurements. The pectinase extraction method showed the highest TPC values for the four cultivars. The EtOH-2 extraction method showed the lowest AC-FRAP value for all cultivars. The EtOH-2 extraction method showed the highest AC-DPPH values, whereas the control method showed the lowest values for the four cultivars. The AC-TEAC values were generally the lowest, ranging between 10.8 and 40.5 mg TE 100 g−1 dry matter, and they showed various effects on extraction methods and cultivars. Correlation and regression analyses of 36 pair-variables showed that two pair-variables (TPC vs. AC-FRAP and AC-TEAC vs. AC-DPPH) were significant for all of the six extraction methods and for all cultivars. In conclusion, the extraction method using pectinase enzyme provided the most stable yield of polyphenol content from apple flesh, as confirmed by the examination of four scab-resistant apple cultivars.

EFFECT OF RED AND PURPLE FLESH POTATO VARIETIES ON ENZYMATIC DARKENING OF TUBERS AND ANTIOXIDANT PROPERTIES

Background. Colored-flesh potato varieties are becoming more and more popular in Poland. One of the distinctive features of tuber quality is a tendency for the enzymatic darkening of flesh. The aim of the research was to determine the effect of red and purple flesh potato varieties on the change of their color immediately after cutting tubers, one hour and four hours after their cutting, and on the total polyphenol content and antioxidant activity. The research material was three purple flesh potato varieties: Provita, Double Fun, Violet Queen and three red flesh potato varieties: Magenta, Mulberry Beauty, Lily Rose. The raw material came from Polish producers from the 2020 and 2021 growing seasons. Basic chemical composition, total polyphenol content and ABTS+• (μM TROLOX/1g d.m.) and DPPH (μM TROLOX/1g d.m.), as well as antioxidant activity were determined for the potatoes. The color of tuber flesh and its changes were determined calorimetrically using a Minolta CR-200. Results and conclusions. Purple flesh potatoes were characterized by higher total polyphenol content (by 2%) and higher antioxidant activity of ABTS+• and DPPH• (71.2, and 21.0 μM TROLOX/1g d.m. respectively) in comparison to the red varieties (ABTS+• – 60.5 and DPPH – 15.5 μM TROLOX/1g d.m.). The potato varieties tested were characterized by a low tendency for the enzymatic darkening of tubers. The flesh of purple potatoes immediately after cutting was darker (L* 41.8 on average). It was also characterized by a higher share of blue (b* -2.8 on average) and a lower share of red (a* 3.8 on average) than for red flesh potatoes. The flesh of red potatoes after cutting was characterized by a color with a higher proportion of yellow shade (parameter b* was 7.2 on average), which did not change after four hours after cutting.

Assessment of antioxidant activities of HeukHarang a novel Korean Lectuca sativa L.

In this study, antioxidant activities of HeukHarang a novel Korean Lectuca sativa L.extracts compair with Red skirt lettuce. The highest total polyphenol contents was 60% ethanol extracts of HeukHarang and total flavonoid contents was 40% ethanol extracts, 84.70 ± 0.11 mg TAE/10 g DW and 63.82 ± 0.09 mg QE/10 g DW, respectively. The highest FRAP activity and PMA were 60% and 80% ethanol extracts of heuharang, 1,876.3 ± 0.01 mM TEAC/10 g DW and 26.2 ± 0.0 mM AAEAC/10 g DW, respectively. Radical scavenging activity also HeukHarang ethanol extracts was higher than Red skirt lettuce. The highest ORAC value was 76.0 ± 0.43 mM TEAC/10 g DWthehd, 100% ethanol extracts of HeukHarang. As a result, the all antioxidant activities of Heuhalang ethanol extracts were higher than that of Red skirt lettuce as a control.

Natural deep eutectic solvent as tool for improving Rosa canina L. polyphenol recovery in maceration

Rosa canina L. extracts were prepared using water or three natural deep eutectic solvents (NADESs: betaine+malic acid, betaine+sucrose, and citric acid+sucrose with 50% of water) and maceration. The extracts were characterized in terms of total polyphenol content (TPC), ABTS radical scavenging potential, extraction yield, zeta potential, conductivity, pH, density, surface tension, and viscosity. TPC was the highest in betaine+malic acid extract (10.4 mg gallic acid equivalents, GAE/g), and the lowest in water and citric acid+sucrose extracts (6.5 and 6.4 mg GAE/g, respectively). ABTS radical scavenging potential was the highest in water extract, 5.6 mmol Trolox/g, whereas the lowest was in citric acid+sucrose extract, 2.6 mmol Trolox/g. Extraction yield was the lowest for betaine+malic acid extract, 0.607 %, and statistically significantly higher for betaine+sucrose extract, 1.22 %. Zeta potential (absolute value) was the highest for betaine+sucrose extract (-2.12 mV), and the lowest for citric acid+sucrose extract (0.29 mV). Conductivity was in the range of 0.25 mS/cm (betaine+sucrose extract) to 5.46 mS/cm (betaine+malic acid extract). pH ranged from 3.0 in betaine+malic acid extract to 4.5 in water and betaine+sucrose extracts. Density varied from 1.00 g/mL for water extract to 1.19 g/mL for betaine+sucrose extract, while surface tension varied from 35.0 mN/m for betaine+sucrose extract to 40.6 mN/m for water extract. Viscosity of water extract was 1.52 mPa·s and it was significantly higher for citric acid+sucrose extract, 10.67 mPa·s. The application of NADESs as an extraction medium can improve polyphenol recovery from rose hips, as well as extraction yield and conductivity, but depending on NADES composition. Namely, the highest TPC and conductivity were measured in betaine+malic acid extract, while betaine+sucrose extract possesses the highest extraction yield. Thus, the constitution of NADES should be optimized depending on the future application of the extract.

&amp;lt;i&amp;gt;Parkia biglobosa&amp;lt;/i&amp;gt; (Mimosaceae) Leaves, Fruits’ Pulp, and Barks of Stem and Root Phytochemicals Contents and Their Antioxidant Activities

More and more Parkia biglobosa plants’ stem barks, and roots are collected for traditional medicine uses. This work aimed to quantify Parkia biglobosa plant parts total polyphenols, total flavonoids contents and their antioxidant activities. The hypothesis was that the plant parts would have different phytochemical contents. So, leaves, stem barks, root barks and mature fruit pulp were collected. Alongside the leaves, the stem and root barks were sliced, air-dried at room temperature for 30 days. Thereafter, the samples were crushed and sieved. Following this, the powders were extracted with distilled water by maceration and decoction. As a result, the decoction was more efficient than the maceration. Leaves had the highest total polyphenol content (14.68), followed by stem barks (11.69), and root barks (9.09 ± 0.43 mg GAE/g) (0.0001 ≤ p ≤ 0.0002). However, for total flavonoid contents, the stem barks were better than the other parts. Indeed, stem barks delivered 0.74 and were followed by leaves for 0.6, and root bark for 0.49 ± 0.02 mg EQ/g (0.0001 ≤ p ≤ 0.0169). Finally, the antioxidant activities were 3.07 and 2.86 ± 0.1 μmol T.E/g, respectively for stem bark, and leaves (p = 0.0532). In conclusion, there is no need to debark the stems, because, in decoction, leaves and stem barks would have the same efficacy.

Antioxidant Capacity and Nutritional Value of Potato Tubers (Solanum tuberosum L.) as a Dependence of Growing Conditions and Long-Term Storage

The aim of the study was to assess the interactive effect of the use of bio-fertilizer and organic matter brought into the soil, as well as to limit the use of mineral fertilization on the content of bioactive compounds in potato tubers cultivar ‘Satina’. The test results show a positive effect of the applied bio-fertilizer in all tested variants of organic fertilization (straw, fodder pea, manure) on the level of the tested compounds. Comparing the content of crude protein in tubers from plots where half the dose of mineral fertilization was applied, the use of bio-fertilizer increased the content of this component, especially after using straw. After 6 months of storage, organic fertilization had no significant effect on the protein content, while significant differences were found in tubers fertilized with mineral, in favor of the full dose of NPK fertilizers. The storage time increased the content of tyrosine, leucine, lysine, alanine, glutamic acid, and total AA, and also methionine, aspartic acid, and asparagine, while the content of isoleucine and phenyl-alanine decreased. The highest content of total polyphenols was found in tubers where the plots were covered with pea application, a full dose of mineral fertilizer, and the use of bio-fertilizer. Unfortunately, after 6 months of storage, potato tubers from plots fertilized with peas, especially those fertilized with half the dose of mineral fertilization and without the use of biofertilizer, significantly lost the most total polyphenols. Similar relationships were obtained for the level of chlorogenic acid in tubers, which is significantly correlated with the content of polyphenols, but only organic fertilization in the form of peas significantly increased the concentration of chlorogenic acid. On the other hand, the highest post-harvest antioxidant activity was characteristic of tubers from plots fertilized with manure, with a full dose of mineral fertilization and biofertilizer. During the 6-month storage, there was a decrease in the antioxidant capacity, on average 12.4% for the objects. This may indicate the influence of polyphenolic compounds as well as other antioxidants on the assessed trait.

Biosynthesis and characterization of Saudi propolis-mediated silver nanoparticles and their biological properties

Abstract The aim of this investigation was to synthesize propolis-mediated silver nanoparticles (Pro-AgNPs) and to test their biological activities in comparison with the raw materials (Saudi propolis). The chemical–physical characterization of the product showed that Pro-AgNPs were well synthesized. For the study of biological properties, aqueous and methanolic extracts were prepared from both propolis and Pro-AgNPs. Total polyphenol contents (TPCs) and antiradical activities showed their highest values in methanolic extracts, in particular in propolis extract. But, a higher TPC was found in Pro-AgNP aqueous extract as compared to propolis aqueous extract. It seems that Pro-AgNP synthesis helped extract more phenolic compounds with water. These compounds did not enhance antiradical activity in Pro-AgNP aqueous extract but increased its antibacterial activity.