Higher Levels Of Total Phenolics Research Articles

Molecular and Phytochemical Characteristics of Flower Color and Scent Compounds in Dog Rose (Rosa canina L.).

This study delves into the chemical and genetic determinants of petal color and fragrance in Rosa canina L., a wild rose species prized for its pharmacological and cosmetic uses. Comparative analysis of white and dark pink R. canina flowers revealed that the former harbors significantly higher levels of total phenolics (TPC) and flavonoids (TFC), while the latter is distinguished by elevated total anthocyanins (TAC). Essential oils in the petals were predominantly composed of aliphatic hydrocarbons, with phenolic content chiefly constituted by flavonols and anthocyanins. Notably, gene expression analysis showed an upregulation in most genes associated with petal color and scent biosynthesis in white buds compared to dark pink open flowers. However, anthocyanin synthase (ANS) and its regulatory gene RhMYB1 exhibited comparable expression levels across both flower hues. LC-MS profiling identified Rutin, kaempferol, quercetin, and their derivatives as key flavonoid constituents, alongside cyanidin and delphinidin as the primary anthocyanin compounds. The findings suggest a potential feedback inhibition of anthocyanin biosynthesis in white flowers. These insights pave the way for the targeted enhancement of R. canina floral traits through metabolic and genetic engineering strategies.

Fermented Grapevine Leaves: Potential Preserving Agent in Yogurt.

In this study, we monitored the fermentative process of Vitis vinifera L. leaves (grapevine), spontaneously or promoted by Saccharomyces cerevisiae, in both solid and liquid media. We also aimed to evaluate the effect on the bioactivity and shelf life of yogurt incorporating fermented and non-fermented grapevine leaves compared to yogurt produced with the preservative potassium sorbate. The results revealed that fermented grapevine leaf extracts increased their bioactive compounds and antioxidant activity, particularly in fermentations in a solid medium. In yogurt samples with incorporation extract from solid spontaneous fermentation and extract from solid yeast fermentation, even in small quantities, they exhibited higher levels of total phenols (1.94 and 2.16 mg GAE/g of yogurt, respectively) and antioxidant activity (5.30 and 5.77 mg TroloxE/g of yogurt; and 1.33 and 1.34 mg Fe(II)E/g of yogurt, respectively) compared to control yogurt (1.44 mg GAE/g of yogurt, 4.00 mg TroloxE/g of yogurt, and 1.01 mg Fe(II)E/g of yogurt). Additionally, yogurts supplemented with fermented grapevine leaves demonstrated the potential to inhibit microbial growth without impairing the multiplication of lactic acid bacteria.

Characterization of kombucha prepared from black tea and coffee leaves: A comparative analysis of physiochemical properties, bioactive components, and bioactivities.

The utilization of coffee leaves in kombucha production has intrigued researchers; however, the lack of understanding regarding the characteristics of coffee leaf kombucha (CK) and its differentiation from black tea kombucha (BK) has impeded its application in the beverage industry. Therefore, this study aimed to characterize and compare the physiochemical properties, phytochemical compositions, antioxidant activity, and α-glucosidase inhibitory ability of kombucha prepared from the leaves of Coffea arabica (CK) and black tea (Camellia sinensis, BK) and their extracts (CT and BT). After fermentation, pH and the contents of total sugars, reducing sugars, and free amino acids of BK and CK were decreased, whereas the levels of total acids and organic acids, such as gluconic, lactic, and acetic acid were increased. Notably, the concentration of vitamin C in CK was 48.9% higher than that in BK. HPLC analysis exhibited that 5-caffeoylquinic acid in CT was significantly decreased by 48.0% in CK, whereas the levels of 3-caffeoylquinic acid and 4-caffeoylquinic acid were significantly increased after fermentation. The content of caffeine was significantly (p<0.05) reduced by 9.5% and 22.0% in BK and CK, respectively, whereas thetheobromine level was significantly increased in CK. Notably, CK has superior total phenolic and flavonoid contents and antioxidant activity than BK, whereas BK possesses higher α-glucosidase inhibitory capacity. Electronic nose analysis demonstrated that sulfur-containing organics were the main volatiles in both kombuchas, and fermentation significantly increased their levels. Our study indicates that coffee leaves are a promising resource for preparing kombucha. PRACTICAL APPLICATION: This article investigates the differences in physicochemical properties, bioactive constituents, antioxidant activity, and α-glucosidase inhibitory activity of kombucha preparation from black tea and coffee leaves. We have found that after fermentation BK had brighter soup color and higher α-glucosidase inhibitory capacity, whereas CK had higher levels of total phenols, flavonoids, vitamin C, and antioxidants and lower contents of sugars. This study provides valuable information for the preparation of CK with high-quality attributes and antioxidant activity.

Sorghum Grain Polyphenolic Extracts Demonstrate Neuroprotective Effects Related to Alzheimer's Disease in Cellular Assays.

Sorghum grain contains high levels and a diverse profile of polyphenols (PPs), which are antioxidants known to reduce oxidative stress when consumed in the diet. Oxidative stress leading to amyloid-β (Aβ) aggregation, neurotoxicity, and mitochondrial dysfunction is implicated in the pathogenesis of Alzheimer's disease (AD). Thus, PPs have gained attention as possible therapeutic agents for combating AD. This study aimed to (a) quantify the phenolic compounds (PP) and antioxidant capacities in extracts from six different varieties of sorghum grain and (b) investigate whether these PP extracts exhibit any protective effects on human neuroblastoma (BE(2)-M17) cells against Aβ- and tau-induced toxicity, Aβ aggregation, mitochondrial dysfunction, and reactive oxygen species (ROS) induced by Aβ and tert-butyl hydroperoxide (TBHP). PP and antioxidant capacity were quantified using chemical assays. Aβ- and tau-induced toxicity was determined using the 3-(4,5-dimenthylthiazol-2-yl)-2,5-dimethyltetrazolium bromide (MTS) assay. The thioflavin T (Th-T) assay assessed anti-Aβ aggregation. The dichlorodihydrofluorescein diacetate (DCFDA) assay determined the levels of general ROS and the MitoSOX assay determined the levels of mitochondrial superoxide. Sorghum varieties Shawaya short black-1 and IS1311C possessed the highest levels of total phenolics, total flavonoids, and antioxidant capacity, and sorghum varieties differed significantly in their profile of individual PPs. All extracts significantly increased cell viability compared to the control (minus extract). Variety QL33 (at 2000 µg sorghum flour equivalents/mL) showed the strongest protective effect with a 28% reduction in Aβ-toxicity cell death. The extracts of all sorghum varieties significantly reduced Aβ aggregation. All extracts except that from variety B923296 demonstrated a significant (p ≤ 0.05) downregulation of Aβ-induced and TBHP-induced ROS and mitochondrial superoxide relative to the control (minus extract) in a dose- and variety-dependent manner. We have demonstrated for the first time that sorghum polyphenolic extracts show promising neuroprotective effects against AD, which indicates the potential of sorghum foods to exert a similar beneficial property in the human diet. However, further analysis in other cellular models and in vivo is needed to confirm these effects.

Lyophilised Aloe excelsa Fractions, Photo-protection and Actinic Damage Retardation Claims Substantiation

Introduction: Ultraviolet radiation is potentially harmful to plants’ physiological structures and their photosynthetic apparatus through induction of photo-oxidative damage and photosynthetic inhibition. Aloe excelsa a resilient (sub) tropical plant has evolved various photo-protective mechanisms to proliferate in these harsh environments. With the current FDA, over-the-Counter Monograph M020 castigating 14 of the 16 approved sunscreens as “unsafe” to the ecology and human health, the hunt for safer sunscreens is on and phytoconstituents from photo-resilient plants may just be the next generation, safe and efficacious sunscreens. Aims: This study investigated the photo-protective activity of lyophilized hydro-ethanolic Aloe excelsa extracts through phytoscreening and in-vitro estimations of their SPF, UVAPF, UVA/UVB ratio, critical wavelength, anti-oxidancy as well as anti-inflammatory potential. Methods: The Aloe excelsa gel matrix was physically extracted from transversely cut fresh rossetes, macerated in 70% ethanol, lyophilized and then subjected to both quantitative and qualitative phytochemical screening techniques. The antioxidant activity was measured using the DPPH scavenging assay, the photoprotection investigation was performed in-vitro using directives from COLIPA 2011/FDA Final Rule 2011 as guidelines and the anti-inflammatory capacity was evaluated using the protein denaturing test. Results: Qualitative phytochemical screening confirmed the presence of numerous primary and secondary metabolites of pharmacological interest, Quantitative phyto-analysis revealed that Aloe excelsa has higher levels of total phenols, tannins and flavonoids than Aloe vera. Anti-inflammatory capacity was closely related to the standard Diclofenac and the anti oxidancy was almost equivalent to ascorbic acid. A prepared 50% Aloe excelsa gel had an SPF of 7.6 and a UVAPF of 4 and a critical wavelength of 375. The calculated photostabilities: %SPFeff and %UVAPFeff were both above 97%. Conclusion: The results confirm that Aloe excelsa is a multifunctional photoprotective material with confirmed anti-oxidancy, anti-inflammatory and UVR protection attributes. The 50% lyophilised Aloe excelsa gel can be technically classified as a low SPF sunscreen. The abundant primary and secondary metabolites correlate directly with the observed and calculated photoprotective parameters obtained in this study.

Nutritional and antioxidant potential of Pleurotus djamor (Rumph. ex Fr.) Boedijn produced on agronomic wastes banana leaves and sugarcane bagasse substrates.

Global food production faces challenges concerning access to nutritious and sustainably produced food. Pleurotus djamor, however, is an edible mushroom that can be cultivated on agricultural waste. Considering that nutritional and functional potential of mushrooms can change based on cultivation conditions, we examined the influence of substrates with different compositions of banana leaf and sugarcane bagasse on the nutritional, mycochemical, and antioxidant properties of P. djamor. The mushrooms were grown for 120 days and dried in a circulating air oven at 45°C for three days. We conducted bromatological analyses and mycochemical characterization (1H-NMR, total phenolics, and flavonoids) of the mushrooms and assayed the antioxidant activity of extracts from the dried mushrooms using an ethanol/water solution (70:30 v/v). In general, the substrates produced mushrooms with high protein (18.77 ± 0.24% to 17.80 ± 0.34%) and dietary fiber content (18.02 ± 0.05% to 19.32 ± 0.39%), and with low lipid (0.28 + 0.08% to 0.4 + 0.6%), and caloric content (maximum value: 258.42 + 8.49), with no significant differences between the groups (p ≥ 0.05). The mushrooms also exhibited high levels of total phenolics and flavonoids. The mushrooms cultivated on sugarcane bagasse substrates presented the highest values (p < 0.05). Analysis of the 1H-NMR spectra indicates an abundant presence of heteropolysaccharides, β-glucans, α-glucans, and oligosaccharides, and all the mushroom extracts exhibited high antioxidant activity. In conclusion, our study demonstrates that agricultural residues permit sustainable production of edible mushrooms while maintaining nutritional and functional properties.

Ultrasound pretreatment enhances moisture migration and drying quality of mulberry via microstructure and cell-wall polysaccharides nanostructure modification

The effects of ultrasound pretreatment (20 kHz, 30 W/L) on mulberries' texture, microstructure, characteristics of cell-wall polysaccharides, moisture migration, and drying quality were investigated over exposure times ranging from 15 to 45 min. Ultrasound induced softening of mulberry tissue, accompanied by an increase in water-soluble pectin and a decrease in chelate-soluble pectin and Na2CO3-soluble pectin concentrations. Noticeable depolymerization of the pectin nanostructure was observed in the pretreated mulberries, along with a decrease in molecular weight, attributed to side-chain structure cleavage. Ultrasound loosened the cell wall structure, increased free water content and freedom, thereby reducing water diffusion resistance. Ultrasound pretreatment reduced drying time by 11.2 % to 23.3 % at various processing times compared to controls. Due to significantly enhanced drying efficiency, the optimal pretreatment time (30 min) yielded dried mulberries with higher levels of total phenolics and total anthocyanins, along with an increased antioxidant capacity. The results of this study provide insights into the mechanisms by which ultrasound pretreatment can effectively enhance the mulberry drying process.

Lipidomic Profiling and Pharmacological Activities of Ficus drupacea Oil: Comparative Study Between Conventional vs. Green Solvent.

Ficus drupacea is a medicinal tree found in temperate regions. Various parts of this plant had been used traditionally for the treatment of various ailments such as root powder applied externally for skin infections. Analysis was carried out on the bioactive lipids extracted from Ficus drupacea fruit using both petroleum-based solvent (Hexane) and an environmentally friendly solvent Dimethyl carbonate (DMC). The results showed that DMC extraction yielded a high oil content in Ficus drupacea fruit (6.51 %). When examining the fatty acid composition using GC-FID analysis, Ficus drupacea oil extracted with DMC contained significant proportions of essential fatty acids such as linoleic acid (32.317 %), oleic acid (20.946 %), palmitic acid (25.841 %), etc. Additionally, DMC extraction resulted in higher levels of total phenolics in Ficus drupacea fruit oil compared to hexane. Moreover, DMC extracted oil exhibited stronger antioxidant properties, such as radical scavenging, anti- arthritic, photoprotective activity while displayed similar anti-inflammatory and anti-microbial activity as hexane-extracted oil. In summary, these findings demonstrate that DMC is an efficient and safer alternative to conventional solvent hexane for extracting oils from Ficus drupacea fruit. It is rich in bioactive compounds essential for human nutrition, including polyunsaturated fatty acids, flavonoids, and phenolic compounds, with enhanced biological activities.

Comparison of different drying methods for bergamot peel: Chemical and physicochemical properties.

This study examines the effectiveness of seven drying methods applied to bergamot peels, encompassing hot air, microwave, infrared-assisted microwave, freeze, infrared, sun, and oven drying. All samples exhibited moisture content and water activity levels within the acceptable range for dry foods. All methods effectively transformed the peels into powdered form, yielding comparable results. Each method offers distinct advantages and disadvantages, and the choice of method should be based on the desired properties of the final product. The highest ascorbic acid content was found in freeze-dried and hot air-dried samples (>400mg/100g), whereas sun-dried samples had the lowest (89.58mg/100g). Infrared-dried samples exhibited the highest levels of total phenolics and flavonoids (193.40 and 530.14mg/100g, respectively), attributed to reactions induced by elevated temperatures. The total carotenoids were higher in freeze-dried samples (54.12mg/100g) compared to other drying methods (<27mg/100g). Microwave-dried samples had the highest 5-hydroxymethylfurfural content (73.06mg/100g), and freeze-dried samples had the highest naringin content (1568.70mg/100g). Although infrared drying had good particle density, porosity, and fluidity, freeze-drying was the most effective, retaining the highest levels of bioactive compounds. Among the methods studied, freeze-drying is recommended due to its superior ability to preserve bioactive compounds. Infrared and infrared-assisted drying methods were suitable for recovering phenolics from bergamot waste, offering lower energy consumption and practical preservation of physicochemical properties. This study emphasizes the importance of selecting the appropriate drying method to ensure high-quality dried food and producing value-added products from bergamot waste, contributing to sustainable agriculture and waste reduction. PRACTICAL APPLICATION: This study demonstrates that infrared and freeze-drying are the most effective methods for producing high-quality bergamot peel samples with enhanced antioxidant properties. These findings hold promising implications for the food industry, offering a viable approach to preserve bergamot peels and their valuable attributes.

Evaluation of the phytochemical and nutritional value of the halophyte (Suaeda maritima)

Background: Suaeda maritima, a halophyte recognized for its adaptability to saline environments, holds promise as a valuable resource in nutrition and health. This study aimed to comprehensively assess the nutritional composition and phytochemical content of Suaeda maritima, exploring its potential as a dietary resource and source of bioactive compounds. Objectives: To analyze and compare the nutritional composition, phytochemical content, and antioxidant properties of fresh and dried Suaeda maritima samples. The investigation sought to determine the impact of the drying process on the plant's nutritive value and bioactive compounds. Methods: Fresh and dried Suaeda maritima samples were recruited for nutritional analysis which includes carbohydrates, proteins, fats, dietary fiber, minerals, and sodium content per 100 grams. Phytochemical content and antioxidant properties were assessed through total phenolics, total flavonoids, and antioxidant assays (DPPH and TBARS). Results: The results indicated that Suaeda maritima possesses significant nutritional value which contains carbohydrates, proteins, dietary fiber, essential minerals, and low-fat content in fresh and dried forms. Importantly, no statistically significant differences (p &gt; 0.05) were observed between fresh and dried samples regarding macronutrients and minerals, suggesting effective preservation of nutritional value during drying. However, notable distinctions were found in the phytochemical content and antioxidant properties. Fresh Suaeda maritima exhibited significantly higher levels of total phenolics and flavonoids than dried samples. Additionally, DPPH and TBARS assays identified that the antioxidant activities were more noticeable in fresh samples and allow to understand their health-promoting potential. Conclusion: Suaeda maritima demonstrated substantial nutritional value with significant levels of carbohydrates, proteins, dietary fiber, essential minerals, and minimal fat content. The drying process effectively preserved its nutritional composition but it reduced phytochemical content and antioxidant activities. Careful consideration of processing techniques is essential to maximize the retention of health-promoting compounds, especially for applications in the nutraceutical and pharmaceutical industries.

Ultrasound synergistic slightly acidic electrolyzed water treatment of grapes: Impacts on microbial loads, wettability, and postharvest storage quality

Microbial contamination is the principal factor in the deterioration of postharvest storage quality in grapes. To mitigate this issue, we explored a synergistic treatment which combines ultrasound (US) and slightly acidic electrolyzed water (SAEW), and rigorously compared with conventional water cleaning (CW), exclusive US treatment, and standalone SAEW treatment. The US + SAEW treatment proved to be markedly superior in reducing total bacterial, mold & yeast counts on grapes. Specifically, it achieved reductions of 2.23 log CFU/g and 2.76 log CFU/g, respectively, exceeding the efficiencies of SAEW (0.78, 0.75), US (0.58, 0.65), and CW (0.24, 0.46). The efficacy of this synergistic treatment is attributed to the ultrasound removal of the wax layer on grape skins, which transitions the skin from hydrophobic to hydrophilic. This alteration increases the contact area between the grape surface and SAEW, thereby enhancing the antimicrobial efficacy of SAEW. From a physicochemical quality standpoint, the US + SAEW treatment exhibited multiple advantages. It not only minimized weight loss, color deviations, polyphenol oxidase activity and malondialdehyde synthesis in comparison to CW-treated samples but also preserved firmness, sugar-acid ratio and the activities of key enzymes including phenylalanine ammonia-lyase, superoxide dismutase and catalase, and thus maintaining high levels of total phenolics, total ascorbic acid, total anthocyanins, and antioxidants. Consequently, US + SAEW treatment put off the times of decay onset in grapes by 12 days, outperforming both SAEW (8) and US (4) in comparison to CW. These results highlight the potential of US + SAEW as an effective strategy for maintaining grape quality during their postharvest storage period.

Enhancing Growth, Yield, and Antioxidant Activity of Bitter Gourd (Momordica charantia L.) through Amino Acid Foliar Spray Application

Bitter gourd has picked up noteworthy consideration for its pharmacological benefits. However, the impact of amino acids (AAs) dosage on growth, yield, and antioxidants is uncertain. In this study, we investigated the effects of foliar spraying bitter gourd with 100, 200, and 300 mg/L dosages of tryptophan (Trp), glutamine (Gln), and phenylalanine (Phe). The results revealed that Trp, at a dosage of 300 mg/L, produced the most substantial increase in plant length, followed by 300 mg/L Phe. Additionally, the highest values of the fresh dry weight of the plants, fresh weight of the first fruit, fruit number per plant, fresh weight of the fruits per plant, and total fruit output per hectare were seen at 300 mg/L of Trp, followed by 300 mg/L of Gln. Phe at 300 mg/L yielded the highest levels of total phenolics and total flavonoids, coupled with strong scavenging activity against 2,2-diphenyl-1-picrylhydrazyl. These outcomes show the potential of Trp and Gln foliar sprays to enhance bitter gourd growth, yield, and certain antioxidant compounds. These findings carry substantial implications for the enhancement of bitter gourd cultivation and quality. By revealing AA’s potential for improving bitter gourd, our research contributes to bolstering the agricultural sustainability of this remarkable crop.

Antixenosis and antibiosis mechanisms of resistance to Asian rice gall midge, Orseolia oryzae (Wood‐Mason) in rice land races

AbstractAsian rice gall midge is one of the important pests of rice, which attacks the crop from nursery to the end of the tillering stage. Managing this pest through plant resistance is the most viable and economical. Two hundred‐two rice genotypes were phenotyped against Asian rice gall midge, Orseolia oryzae (Wood‐Mason) and the mechanism of resistance in terms of antixenosis and antibiosis was studied. Antixenosis mechanism for adult settlement and egg laying indicated that the susceptible genotypes were preferred more than the resistant genotypes in a free choice test. First instar maggots were found and did not continue their growth on resistant genotypes further. However, in susceptible genotypes, they molted successfully and emerged as adults. No choice tests revealed that the emergence of adults in susceptible genotypes took less time than in resistant genotypes. Higher adult sex ratio was found in susceptible genotypes. Estimation of biochemical components in rice shoot apices of selected genotypes revealed that higher levels of total phenols, wax content, total flavonoids and total free amino acids were present in the resistant genotypes. Still, the number of total sugars, reducing sugars and total protein contents were significantly higher in the susceptible genotypes. Hence, the resistance mechanism in rice gall midge was displayed as a combination of antixenosis and antibiosis mechanism. The output of the study would be helpful in breeding for rice varieties resistant to Asian rice gall midge.

Acute Oral Toxicity and Antispasmodic Effects of Two Extracts of Diospyros mespiliformis Hochst. Ex A. DC. (Ebenaceae) Immature Fruits on the Isolated Rat Duodenum

Aims: Our study aimed to evaluate the chemical profile, the antioxidant and anti-inflammatory activities, the spasmolytic effects, and the safety of use of hydroethanolic extract (HE_FDM) and aqueous macerate extract (AM_FDM) of Diospyros mespiliformis immature fruits.&#x0D; Place and Duration of Study: Immature fruits of Diospyros mespiliformis were collected in August 2022 in Goundi, in the Sanguié Province of Burkina Faso. The experiments were conducted in September - December 2022 at Laboratoire de Recherche-Développement de Phytomédicaments et Médicaments/IRSS/CNRST, Ouagadougou. &#x0D; Methodology: Phytochemical screening by HPTLC and determining total polyphenols and flavonoids were carried out. The antioxidant activity was evaluated using DPPH, ABTS, FRAP, and LPO methods. The inhibitory activity of 15-lipoxygenase and Phospholipase A2 was evaluated. The ex vivo antispasmodic effect of extracts was tested on isolated rat duodenum using ACh and BaCl2 as contracting agents. Finally, acute oral toxicity was carried out on female mice (NMRI).&#x0D; Results: At the end of these tests, the extracts contain tannins, flavonoids, sterols, triterpenes, and saponosides. HE_FDM gave the highest levels of total phenolics (71.32±2.26 mg TAE/g and flavonoids (16.37±0.24 mg QE/g). Of the two extracts, HE_FDM gave the best antioxidant activity. However, these activities were lower than the reference substances (p&lt;0.05). The extracts have a moderate inhibitory effect on phospholipase A2 and 15-Lipoxygenase. In addition, the most active HE_FDM caused a spasmolytic effect with Emax of 98.87±5.14% and 81.61±7.56%, respectively, during contractions induced by BaCl2 and ACh. Finally, the extracts are practically non-toxic.&#x0D; Conclusion: This work provided scientific data and could justify the use of D. mespiliformis immature fruits in the treatment of gastrointestinal disorders.

Spearmint (Mentha spicata L.) leaves essential oil: Comparative compositional and biological attributes as a function of different agroclimatic regions

In the current work, the biological potential of spearmint leaves essential oil (EO), including its antioxidant, antibacterial, and hemolytic properties, are described together with its chemical composition. The spearmint leaves were gathered in Punjab, Pakistan's hilly, dry, irrigated, and drought-stricken agroclimatic zones. From examined leaves from various locales, the hydro-distillation process produced an EO yield that ranged from 0.41% to 0.76%. In recovered EOs, GCMS compositional analysis identified 31 components, with carvone (27.4%–47.2%), menthone (1.0%–23.9%), menthol (3.0%–14.5%), limonene (2.4%–93%), and 1,8-cineol (0.6–8.5%) being the predominant constituents. The investigated oils displayed high levels of total phenolics (30.9–34.3 g GAE/100g), flavonoids (4.6–10.1 g CE/100g), and DPPH radical scavenging capacity (12.5–17.1 g mL−1) as well as linoleic acid peroxidation inhibition (57.1–62.6%). Against particular types of bacteria and fungus, the studied EO demonstrated considerable antibacterial activity (AMA). EO extracted from a sample of a location under drought stress (Layyah) shown greater AMA, while EO from hilly regions (Murree) displayed higher antioxidant potential, total phenolics (TP), flavonoids (TF), and hemolytic activity (HA). This study recommends the use of spearmint leaves as an effective natural antioxidant and antibacterial ingredient in the development of nutra-pharmaceutical products and dietary supplements.

LC–MS/MS phytochemical profiling, antioxidant activity, and enzyme inhibitory of Potentilla reptans L. root: Computational studies and experimental validation

This study attends to evaluate the phytochemical, antioxidant capacity and enzyme inhibition effects of different solvent of Potentilla reptans L. (P. reptans) root extracts (ethyl acetate fraction and methanolic extract) from Iran. The extracts were probed for the total phenolic and flavonoid content. The phytochemical profile was determined using an ultra-high performance liquid chromatography (LC)–tandem mass spectrometry (MS/MS) technique. The DPPH, FRAP, CUPRAC, ABTS, metal chelating, and phosphomolybdenum assays were used to evaluate antioxidant activity. Furthermore, in silico molecular docking and ADMET analysis were carried out on their identified compounds to predict the compounds’ pharmacokinetic indicators and toxicity. The results exhibited that the ethyl acetate fraction has higher levels of total phenolics (120.87 ± 0.63 mg GAE/g) and flavonoids (2.47 ± 0.02 mg RE/g) contents compared to the methanol extract (120.87 ± 0.63 mg GAE/g and 1.33 ± 0.07 mg RE/g, respectively). Moreover, antioxidant assays revealed that ethyl acetate fraction demonstrated higher radical scavenging (DPPH and ABTS) and reducing abilities (FRAP and CUPRAC) than the methanol extract. While, the methanol extract exhibited a stronger chelating ability (22.29 mg EDTAE/g) compared to the ethyl acetate fraction (19.34 mg EDTAE/g). LC/MS analysis exerted 18 compounds in the ethyl acetate fraction and 20 compounds in the methanol extract, including phenolic acids, proanthocyanidins and their derivatives. However, the most of compounds were similar in the both of them. In AChE, BChE, and amylase enzyme inhibition assays, the methanolic extract exhibited higher activity compared with the ethyl acetate fraction. While, the both of them showed similar inhibitory abilities in the tyrosinase inhibition test, but, no significant activity against glucosidase. Based on the results of phytochemical, biological, and computational studies, P. reptans root can be regarded as a potential source of ingredients for the innovative pharmaceutical and nutraceutical applications.

Salicylic acid and putrescine treatments reduce yellowing, decay and retain postharvest quality of bitter gourd (Momordica charantia L.) during cold storage

Bitter gourd is a valuable cucurbitaceous vegetable rich in various beneficial phytochemicals such phenols, antioxidants, saponins, charantin etc. In spite of high medicinal value bitter gourd faces significant postharvest losses due to factors such as mass reduction, tissue softening, yellowing, and fungal contamination, especially when stored under ambient conditions. To combat these issues, immature green bitter gourd fruits (16 DAP) were subjected to different concentrations of salicylic acid (SA) at 5, 7.5, and 10 mM) and putrescine (PUT) at 1, 2, and 3 mM, through a 15-minute dipping process. In contrast, untreated fruits were dipped in distilled water and served as the control group. These treated and control fruits were subsequently stored at 10 ºC with a relative humidity range of 85–95 % for 20 days. Results showed that among all treatments, bitter gourd fruits treated with 10 mM SA exhibited the most noteworthy outcomes. They retained higher levels of total phenols (26.28 μg GAE 100 g-1), radical scavenging activity (27.95 %), ascorbic acid content (50.0 mg 100 g-1 FW), and total chlorophyll (0.32 mg g-1 FW) on the 20th day of storage. Additionally, the 10 mM SA treatment demonstrated the highest inhibition of α-amylase and α-glucosidase activity, as well as the lowest decay percentage when compared to the control. On the other hand, 3 mM PUT treatment resulted in greater fruit firmness (27.45 N), lower per cent postharvest loss weight (6.60 %), and reduced pectin methyl esterase (PME) activity (0.0075 µmol min-1 g-1 FW). These findings were further validated through principal component analysis (PCA), which highlighted that bitter gourd fruits could be effectively stored for up to 20 days at 10 ºC with pre-storage treatment involving 10.0 mM SA and 3.0 mM PUT. Overall higher quality and shelf-life of bitter gourd were obtained in bitter gourd treated with 10.0 mM SA. Consequently, it is recommended that the application of SA and PUT represents an environmentally friendly approach to preserve the quality of bitter gourd during storage, benefiting both retailers and consumers alike.

Influence of Storage Temperature on Levels of Bioactive Compounds in Shiitake Mushrooms (Lentinula edodes)

Shiitake mushroom (Lentinula edodes) hold high nutritional and medicinal value as they contain an abundance of health-promoting compounds. However, the effect of long-term postharvest storage on the variation in the levels of health-promoting compounds has not been extensively studied. In this study, we investigated the changes in the levels of phenolic compounds, antioxidants, eritadenine, and ergothioneine in shiitake mushrooms stored at three different temperatures (1, 3, and 5 °C) for 4 weeks. Compared to mushrooms stored at lower temperatures, those stored at 5 °C exhibited a higher level of total phenolics in their pileus after 2 weeks of storage; however, storage at 5 °C also increased the deterioration of the fruiting body of these mushrooms. In mushrooms stored at all temperatures, the eritadenine content in the pilei tended to increase up to 2 weeks of storage. In contrast, the ergothioneine content in the pileus decreased during storage, with a significantly lower level detected in mushrooms stored at 5 °C for 4 weeks. Together, these results suggest that the mechanisms underlying the accumulation of phenolics and eritadenine may be related to mushroom deterioration during storage. Our findings indicate that the levels of health-promoting compounds in shiitake mushrooms are influenced by storage temperature, suggesting the potential to control adjustments of specific bioactive compounds by regulating storage conditions.

Characterization of Olive Fruit Damage Induced by Invasive Halyomorpha halys.

The brown marmorated stink bug, Halyomorpha halys (Stål), is an invasive species causing economic crop losses. This species was recently detected attacking olive fruits. The aim of this study was to characterize feeding damage. Olive samples were initially collected from a field where H. halys was reported to cause damage to olive fruits. Hence, we conducted a field trial on the Moraiolo variety using sleeve cages to test the effect of H. halys feeding pressure on olive fruit drop and evaluated the effect of feeding on fruit quality. We tested two densities of H. halys (two or eight adults/cage) at two different stages of olive development, pre- and post-pit hardening. High pressure of H. halys before pit hardening caused a significant fruit drop compared to the control. In addition, chemical analysis of damaged and infested fruits revealed higher levels of total phenols compared to healthy fruits. These findings indicate that feeding by H. halys induced a stress response in the plants that could translate in quality variations in the olive drupes.

A new source of starchy flour: Physicochemical and nutritional properties of starchy kiwifruit flour

The physicochemical and nutritional properties of three starchy kiwifruit flour (SKF) were systematically studied. The results revealed that the total starch content of SKF was 66.63–80.42%. SKF showed a B-type crystal structure with a grain size between 7.08 and 9.02 μm. In comparison to corn starch and potato starch, SKF possessed a lower pH (3.43–4.28), transparency (0.68–1.11%) and setback value (0.20–1.73 Pa·s) and a higher swelling power (9.42–15.02 g/g) and hot paste viscosity (1.73–2.10 Pa·s). Moreover, SFK was rich in protein and various mineral elements. It also contained high levels of total phenolics and exhibited a strong antioxidant capacity. The resistant starch content in SKF was as high as 67.19–73.22%, and the rapidly digestible starch content was remarkably lower than that of corn and potato starch. Overall, these unique physicochemical properties of SKF, coupled with its nutritional benefits, give it a good development potential in the food industry.