High Levels Of Phenolic Compounds Research Articles

In vitro digestion and colonic fermentation of phenolic compounds and their antioxidant potential in Australian beach-cast seaweeds

Beach-cast seaweed has recently garnered attention for its nutrient-rich composition, including proteins, carbohydrates, vitamins, minerals, and phytochemicals. This study focuses on the phenolic content and antioxidant potential of five Australian beach-cast seaweed species during in vitro digestion and colonic fermentation. The bioaccessibility of the selected phenolic compounds was estimated and short chain fatty acids (SCFAs) production was determined. Cystophora sp., showed a notable increase in phenolic content (23.1 mg GAE/g) and antioxidant capacity (0.42 mg CE/g) during the intestinal and gastric phases of in vitro digestion. Durvillaea sp. demonstrated a significant release of flavonoids (0.35 mg QE/g), while Phyllosphora comosa released high levels of tannins (0.72 mg CE/g) during the intestinal phase. During colonic fermentation, P. comosa released the highest levels of phenolic compounds (4.3 mg GAE/g) after 2 h, followed by an increase in flavonoids (0.15 mg QE/g), tannins (0.07 mg CE/g), and antioxidant activity (DPPH: 0.12 mg TE/g; FRAP: 0.61 mg TE/g) after 4 h. Moreover, P. comosa released a considerable amount of phenolic compounds during both in vitro digestion and colonic fermentation. All species consistently released phenolic compounds throughout the study. Phloroglucinol, gallic acid, and protocatechuic acid were identified as the most bioaccessible phenolic compounds in all five Australian beach-cast seaweeds in the in vitro digestion. Nevertheless, compound levels declined during the colonic fermentation phase due to decomposition and fermentation by gut microbiota. With regard to SCFAs, P. comosa displayed elevated levels of acetic (0.51 mmol/L) and propionic acid (0.36 mmol/L) at 2 h, while Durvillaea sp. showed increased butyric (0.42 mmol/L) and valeric (0.26 mmol/L) production acid after 8 h. These findings suggest that seaweed such as Cystophora sp., Durvillaea sp., and P. comosa are promising candidates for food fortification or nutraceutical applications, given their rich phenolic content and antioxidant properties that potentially offer gut health benefits.

Antioxidant activity of different cultivars of Chrysanthemum morifolium and quantitative analysis of phenolic compounds by HPLC/UV

AbstractChrysanthemum morifolium is classified within the Asteraceae botanical family and serves as a phytomedicine in many countries. The objective of this study was to quantitatively analyze twelve phenolic compounds through HPLC/UV and to assess the antioxidant abilities using the DPPH and ABTS+ assays in the leaves and flowers of six cultivars of C. morifolium: ‘Geumsu’, ‘Ilonka’, ‘Silvia’, ‘Pompadour’, ‘Yes Holic’, and ‘Ford’. The results indicated that the leaves of ‘Geumsu’ and ‘Ford’, as well as the ‘Pompadour’ flowers contained high levels of phenolic compounds and exhibited strong antioxidant abilities. Additionally, a relationship between the phenolic compounds and antioxidant activities was observed. These findings provide foundational knowledge about C. morifolium cultivars, which are promising natural sources that can offer health benefits.

Optimizing the ultrasonic extraction of polyphenols from mango peel and investigating the characteristics, antioxidant activity and storage stability of extract nanocapsules in maltodextrin/whey protein isolate

In this study, the extraction and nanoencapsulation of mango peel extract (MPE) were investigated to enhance its stability and preserve its antioxidant properties. Initially, using the central composite design (CCD)-response surface methodology (RSM), optimal conditions for the extraction of MPE via an ultrasonic system were determined to be a temperature of 10.53 °C, a time of 34.35 min, and an ethanol concentration of 26.62 %. Subsequently, the extracted extract was spray-dried and nanoencapsulated using three types of coatings: maltodextrin, whey protein isolate (WPI), and their combination. The results showed that nanoencapsulation led to a significant improvement in the stability of phenolic compounds in the extract during storage compared to free extract. Furthermore, capsules prepared with the combined coating exhibited the highest levels of phenolic compounds and antioxidant activity. Therefore, it can be concluded that nanoencapsulation can serve as an effective method for preserving the bioactive properties of MPE.

Analysis of Total Phenolic Content in Jamblang Fruit Seeds (Syzygium cumini): A Systematic Literature Review

Jamblang seeds contain various bioactive compounds, one of which is phenolic. Phenolic compounds are known to have strong antioxidant activity, which can help protect the body from free radicals and oxidative stress. Free radicals are unstable molecules that can damage body cells and tissues, thereby contributing to various chronic diseases such as cancer, diabetes, and heart disease. The literature search process was carried out on various databases (PubMed, Web of Sciences, EMBASE, Cochrane Libraries, and Google Scholar) regarding the analysis of total phenolic content in jamblang fruit seeds (Syzygium cumini). This study follows the preferred reporting items for systematic reviews and meta-analysis (PRISMA) recommendations. The total phenolic content of jamblang fruit seeds ranges from 100-500 mg/g. The highest total phenolic content was found in jamblang fruit seeds originating from Bogor, namely 476.18 mg/g. Jamblang fruit seeds contain quite high levels of phenolic compounds. The total phenolic content of jamblang fruit seeds can vary depending on the growing location, variety, and extraction method used.

Exogenous salicylic acid treatment enhances the disease resistance of Panax vietnamensis by regulating secondary metabolite production.

Salicylic acid (SA) is a phenolic compound widely found in plants. It plays a key role in exerting plant disease resistance. Panax vietnamensis Ha & Grushv., a valuable medicinal plant, contains high levels of phenolic compounds, which contribute significantly to the resilience of the plant against stress. However, the precise role of SA in regulating the synthesis of secondary metabolites in P.vietnamensis remains elusive. Two-year-old P. vietnamensis seedlings were treated with exogenous SA. We systematically assessed the changes in the physiological parameters of SA-treated P. vietnamensis leaves, employing transcriptome and metabolome analyses to elucidate the underlying mechanisms. Our results revealed a significant improvement of the plant's antioxidant capacity at 6 h post-treatment. Furthermore, exogenous SA treatment promoted the biosynthesis of lignin and flavonoids such as rutin, coumarin, and cyanidin. In addition, it increased the levels of endogenous SA and jasmonic acid (JA), promoting the disease resistance of the plants. Thus, SA pretreatment enhanced the defense of P. vietnamensis against pathogens. Our study provided novel insights into the potential molecular mechanisms underlying SA-mediated biosynthesis of secondary metabolites. Furthermore, our results provided a theoretical foundation for optimizing the cultivation practices of P.vietnamensis and the application of SA as a plant immunomodulator.

Antioxidant Status, Lipid Metabolism, Egg Fatty Acids, and Nutritional Index of White-Egg Laying Hens Fed Flaxseed Cake.

Flaxseed cake contains high levels of phenolic compounds, which have numerous biological activities, as well as a considerable amount of omega-3 fatty acids, such as α-linolenic acid, which remains after oil extraction. In this study, we examined the effects of flaxseed cake meal (FSCM) on the antioxidative status, lipid metabolism, egg fatty acid profile, and egg health index of white-egg laying hens. A total of 63 Hisex White laying hens were divided into three experimental treatment groups and fed diets containing 0, 5, or 10% FSCM from 48 to 58 weeks of age. Feeding with 5 and 10% FSCM did not significantly (p>0.05) influence total lipid, triglyceride, total cholesterol, very low-density lipoprotein-cholesterol, or low-density lipoprotein-cholesterol concentrations, or the high-/low-density lipoprotein ratio in the serum and egg yolk; however, 10% FSCM significantly (P<0.05) increased serum high-density lipoprotein. Dietary FSCM also did not affect (P>0.05) antioxidant markers in the eggs and blood plasma. Notably, dietary inclusion of FSCM significantly increased (P<0.05) total n-3 polyunsaturated fatty acids (PUFAs), α-linolenic acid, docosahexaenoic acid, and eicosapentaenoic acid levels in egg yolk, whereas the n-6:n-3 PUFAs ratio was markedly (P<0.05) decreased in a dose-dependent manner. Moreover, including 5-10% FSCM improved (P<0.05) egg health indices, with 10% being the most beneficial. Together, these findings indicated that the inclusion of up to 10% FSCM in laying hen diets improved egg yolk lipid and fatty acid profiles, as well as egg quality and nutritional and metabolic indices.

Adding-value to Ganoderma lingzhi by producing enzymes and antioxidant compounds under submerged fermentation using different culture media.

Ganoderma lingzhi is widely reported for its medicinal properties, presenting several bioactive substances with potential pharmaceutical and industrial application. This study aimed to evaluate the production of mycelial biomass, extracellular enzymes and antioxidant compounds by G. lingzhi under submerged fermentation. G. lingzhi was cultured in Polysaccharide (POL) and Melin-Norkrans (MNM) media for 7 days. The cellulases, xylanases, pectinases, laccases, and proteases activities were quantified in the culture broth, while the antioxidant potential was evaluated for the mycelial biomass. G. lingzhi showed higher biomass production in MNM. However, it exhibited similar microstructural characteristics in both culture media. In the POL there was greater activity of CMCase (0.229 U/mL), xylanase (0.780 U/mL), pectinase (0.447 U/mL) and proteases (16.13 U/mL). FPase did not differ (0.01 U/mL), and laccase was detected only in MNM (0.122 U/mL). The biomass water extract from MNM showed high levels of phenolic compounds (951.97 mg AGE/100 g). DPPH• inhibition (90.55%) and reducing power (0.456) were higher in MNM medium, while ABTS•+ inhibition (99.95%) and chelating ability (54.86%) were higher in POL. Thus, the MNM medium was more favorable to the production of mycelial biomass and phenolic compounds, while the POL medium favored the synthesis and excretion of hydrolytic enzymes.

Valorization of Carapa guianensis Aubl. seeds treated by compressed n-propane.

This study evaluated the oil content obtained from andiroba seeds by pressurized n-propane at different conditions of temperature (25, 35, and 45 °C) and pressure (40, 60, and 80 bar), and conventional extraction technique using n-hexane as the solvent. Kinetic extraction curves were fitted using Sovová's mathematical model. The chemical characterization of the oil was reported as well as the protein content in the extraction by-product. Pressurized extractions conducted at 25 °C provided the highest oil recovery (~45 wt%) from the seeds. The increase in pressure at 25 ºC favored obtaining oil with higher Stigmasterol contents, however, the Squalene content was higher in the oil obtained at 40 bar. The oils with the highest concentration phenolic compounds and antioxidant activity were obtained at 80 bar. Extraction with n-propane provided oils with higher levels of phenolic compounds, however, with antioxidant activity similar to conventional extraction. For all evaluated extractions, the product showed a predominance of oleic and palmitic acids, with similar values of oxidative stability. The extraction of the by-product with the highest soluble protein content was obtained under mild processing conditions (25 °C and 40 bar) with n-propane.

Melon peel flour: utilization as a functional ingredient in bakery products.

Food by-products are a major concern with a direct impact on the economy, society, and environment. The valorisation of these by-products could be an advantageous approach to face the increase in food waste since it can compromise environmental health and food sustainability. On the other hand, this valorisation would allow the development of new food products with health benefits for the population. Cucumis melo L. is a highly consumed fruit all over the world since it has excellent sensory and nutritional qualities, being also a good source of bioactive compounds. However, its peel and seeds are usually discarded. The aim of this study was to evaluate the potential of melon peel flour as a functional ingredient for innovative food products. For that, two different formulations containing melon peel flour were developed (a biscuit and a muffin) by replacing a conventional flour (wheat flour) in different percentages (50% and 100%, respectively). The nutritional composition, total phenolic content, and antioxidant potential of the developed products were studied, showing a high content of fibre, high levels of phenolic compounds and good sensory acceptability. These results show that it is possible to enrich different foods with melon peel flour in order to improve their nutritional properties, contributing to improving public health, simultaneously valorising a usually rejected by-product, reducing food waste and the environmental impact.

Pengaruh Herbisida Nabati Untuk Menekan Pertumbuhan Gulma Tridax procumbens Pada Kebun Jeruk

Indonesia's orange production in 2014 increased from 1.78 million tonnes to 2.16 million tonnes. In 2016 orange production decreased by 2,212 tons. The decline in orange production was caused by weeds. Weeds cause a reduction in crop yields of up to 61%. The research aims to identify the types of weeds and the secondary metabolic potential of dominant weeds in citrus plants. The research results showed 10 families, 23 species and 400 individual weeds. The weed that has the highest SDR value is the grass type Tridax procumbens with a Summed Dominance Ratio (SDR) value of 7.28%. Phytotoxicity in Tridax procumbens leaf plants is P4 with a concentration of 80g/l of 45.33. Wet weight and dry weight affect the P4 concentration with a concentration of 80g/l that most inhibits the growth of Tridax procumbens. Kirinyuh plants contain flavonoids of 250.24 mg/L, phenolics of 265.75 mg/L, and tannins of 242.38 mg/L. The high levels of phenolic compounds in kirinyuh weed have the potential to be used as a bioherbicide.

PHENOLIC COMPOUND AND ANTIOXIDANT POTENTIAL OF Hebeloma sinapizans MUSHROOM

Mushrooms have been used for both culinary and medicinal reasons for a very long time. Mushrooms are useful as both a food and a medication due to their high nutritional, protein, vitamin, and phenolic content. The current research aims to determine the antioxidant activity and phenolic content of Hebeloma sinapizans. Multiple epidemiological research looked at the possible link between polyphenol consumption and cardiovascular illness. Antioxidant, antiplatelet, antiinflammatory, antilipidemic, and antihypertensive are the categories used to classify the actions of phenolic substances. HPLC was used to isolate the phenolic compounds (HPLC). Measurements of oxidative stress, total oxidant levels, and total antioxidant levels were all calculated with the use of Rel Assay kits. The mushroom's TAS, TOS, and OSI values were measured, and its gallic acid, chlorogenic acid, and cinnamic acid concentrations were identified. Due to its high levels of phenolic compounds, H. synapizans is thought to be a source of phenolic compounds. High TAS and TOS values and low OSI values indicate that the mushroom has antioxidant potential. As a result, it has been seen that H. synapizans can be a good source of antioxidants.

Ultrasonic extraction conditions using response surface methodology: total phenolic content of bee pollen

Bee pollen plays a significant role in bee nutrition, bee population sustainability, pollination processes, and its health and nutritional benefits for humans. It contains protein, vitamins, minerals, and antioxidants, offering valuable nutritional properties. The total phenolic content (TPC) is an important parameter in determining the nutritional and health value of pollen. The presence of high levels of phenolic compounds in pollen enhances their health benefits and can provide protective effects against diseases by combating oxidative stress. In the study, ultrasonic extraction conditions for pollen were optimized using the Response Surface Method to maximize TPC. The experimental study was designed according to Box-Behnken design: 30–70% ethanol ratio, 5–15 min of extraction time, and 10–20% ultrasonic amplitude modulation (AM). The TPC of the obtained extracts were determined using the Folin-Ciocalteu procedure. The optimal extraction conditions were predicted as 60.012% ethanol ratio, 11.054 min, and 19.160% AM for reaching 9.572 mg/GAE g extract.

Study the Effect of Antioxidant Activity, Phenols and Sensory Evaluation of Cookies Fortified with Raisins

This research was carried out at the laboratories of the College of Agriculture / University of Tikrit and the Ministry of Science and Technology / Baghdad from 1/7/2022 to 1/11/2022. The current study aims to determine the total phenolic content and antioxidant concentrations in raisins, processed cookies, and the standard sample using the (DPPH) method. After the study, it was discovered that the American raisin variety has the highest levels of phenolic compounds and antioxidants (251 mg/100 gm - 6.41 mg/100 gm), Indian and Iraqi raisins had the lowest levels of phenolic compounds and antioxidants (202 mg/100 g to 3.18 mg/100 g), respectively. Values of phenolic compounds and antioxidants assessed using the DPPH method showed that the processed cookie samples fortified with four types of raisins were superior to the standard flour sample. In addition, cookies manufactured and fortified with the four raisin varieties (Iraqi, Indian, Turkish, and American) were subjected to a sensory evaluation, which involved a study of their sensory characteristics (shape, texture, colour, taste, smell, sensation after chewing, general acceptance). The experiment was conducted using a totally arbitrary method. Cookies are inferior to the standard sample in every way we measure (form, colour, general acceptance, and aroma). After comparing the varieties with each other, we find the superiority of characteristics (shape - taste - color - feeling after chewing) in cookies fortified with Iraqi raisins. Cookies fortified with Turkish raisins excelled in the capacity of (general acceptance), as for my trait (feeling after chewing - and smell), we find it superior to Indian raisin cookies, and cookies fortified with American raisins excelled in the capacity of (texture).

Valorization of artichoke outer petals by using ultrasound-assisted extraction and natural deep eutectic solvents (NADES) for the recovery of phenolic compounds.

In the present study, natural deep eutectic solvents (NADES) as a novel green tool were used for the recovery of bioactive compounds with respect to the valorization of artichoke outer petals. NADES coupled with ultrasound-assisted extraction was applied by varying the type of hydrogen bond acceptors (choline chloride or betain) and hydrogen bond donors (sucrose, lactic acid, citric acid, oxalic acid and glycerol) in the NADES mixtures. Thereafter, extraction efficacy was assessed in terms of total phenolic content, antioxidant capacity and individual phenolic composition and their levels by comparing the results obtained by NADES with those for a reference methanolic extract. Based on the results of the present study, the use of choline chloride and lactic acid mixtures was superior for obtaining extracts with high levels of phenolic compounds (12.96 g GAE kg-1 DW) and high antioxidant potential (60.68 g TE kg-1 DW). In addition, gallic acid, syringic acid, chlorogenic acid, ferulic acid, sinapic acid, luteolin, apigenin, rutin and quercetin were detected in all extracts by chromatographic evaluation. As major phenolic compounds, chlorogenic acid and ferulic acid were found to be maximum in lactic acid-based NADES mixtures. The present study reveals the potential treatment of various plants, wastes or by-products with NADES combined with an ultrasonication method for the extraction of bioactive compounds with enhanced recovery and selectivity, with the aim of incorporating them into various food and pharmaceutical formulations. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

Physicochemical, Antioxidant, and Antimicrobial Properties of Three Medicinal Plants from the Western Part of the Rhodope Mountains, Bulgaria.

The present study examined the physicochemical, antioxidant, and antimicrobial properties of three medicinal plants: thyme (Thymus callieri Borbás ex Velen), cotton thistle (Onopordum acanthium L.), and hawthorn fruit (Crataegus monogyna Jacq.) from the Western Rhodope Mountains, Bulgaria. The first stage determined the physicochemical characteristics (moisture, ash, carbohydrates, proteins, and vitamin C) of the three herbs. The second stage investigated four types of extracts (aqueous, oil, methanolic, and ethanolic) of each herb and evaluated their total phenolic content, the presence of phenolic compounds (flavonoids and phenolic acids), their antioxidant activity, and antimicrobial properties. Thyme was characterised by the highest ash, protein, and vitamin C content (6.62%, 11.30%, and 571 mg/100 g, respectively). Hawthorn fruit showed the highest moisture and carbohydrate content (8.50% and 4.20%, respectively). The 70% ethanolic extracts of the three herbs exhibited the highest levels of phenolic compounds and, consequently, pronounced antioxidant activity, compared to the other three types of extracts. The aqueous, oil, methanolic, and ethanolic thyme extracts demonstrated the highest total phenolic content-TPC (27.20 mg GAE/g, 8.20 mg GAE/g, 31.70 mg GAE/g, and 310.00 mg GAE/g, respectively), compared to the extracts of the other two plants. These results were consistent with the highest antioxidant activity of the thyme extracts determined using the 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging assay, the oxygen radical absorbance capacity (ORAC) assay, and the hydroxyl radical averting capacity (HORAC) assay (except for the oil extract examined using the DPPH method). The results from the high-performance liquid chromatography (HPLC) analysis revealed that the flavonoid quercetin-3-ß-glucoside had the highest concentration in thyme (374.5 mg/100 g), while myricetin dominated in the cotton thistle (152.3 mg/100 g). The phenolic acid content analysis showed prevalence of rosmaric acid in the thyme (995 mg/100 g), whereas chlorogenic acid was detected in the highest concentration in the cotton thistle and hawthorn fruit (324 mg/100 g and 27.7 mg/100 g, respectively). The aqueous, methanolic, and ethanolic extracts showed moderate to high antibacterial potential but limited antifungal activity. None of the oil extracts inhibited the test microorganisms used in the study.

Antioxidant and Biological Activities of Mahajanaka Mango Pulp Extract in Murine Models

Mahajanaka mango, a hybrid cultivar of Mangifera indica Linn., is a highly nutritional fruit that is popularly consumed in Thailand. It has been used in traditional medicine due to its abundance of phytonutrients. The present study aimed to investigate the chemical compositions and antioxidant activity of Mahajanaka mango pulp extract (MPE) in vitro. Additionally, we examined its biological activities, including the analgesic, anti-inflammatory, gastroprotective, and hepatoprotective effects of MPE, in murine models. MPE exhibited high levels of phenolic compounds, mangiferin, β-carotene, and vitamin C, and it potentially showed antioxidant properties in an ABTS scavenging assay. The animal results have revealed that oral administration of MPE (1000 mg/kg body weight (BW)) significantly decreased acetic acid-induced writhing responses in mice. Interestingly, local applications of MPE at 1 mg/ear ameliorated ethyl phenylpropiolate (EPP)-induced ear edema, while gavage of MPE at 1000 mg/kg BW significantly decreased carrageenan-induced hind paw edema in rats. MPE can also protect against gastric ulcers induced by stress, hydrochloric acid/ethanol, and indomethacin in rats. Indeed, MPE (250 mg/kg BW) markedly lowered the level of serum alanine aminotransferase activity and hepatic lipid accumulation in rats with CCl4- and paracetamol-induced hepatotoxicity. Taken together, the findings suggested that MPE exerts potent antioxidant, analgesic, anti-inflammatory, gastroprotective, and hepatoprotective effects.

Metabolite profiles and biological activities of different phenotypes of Chinese cabbage (Brassica rapa ssp. Pekinensis)

Chinese cabbage is considered as one of the most important cruciferous vegetables in South Korea because of its use in salads, kimchi, and Korean cuisine. Secondary metabolites were quantified in three Chinese cabbage varieties: 65065, interspecific hybrid of Chinese cabbage × red cabbage exhibiting a deep purple color; 85772, interspecific hybrid of Chinese cabbage × red mustard exhibiting a reddish-purple color; and a typical Chinese green cabbage cultivar “CR Carotene” (Brassica rapa subsp. pekinensis cv. CR Carotene). A total of 54 metabolites (2 amines, 2 sugar alcohols, 2 sugar phosphates, 6 carbohydrates, 18 amino acids, 13 organic acids, 8 phenolic compounds, and 3 carotenoids) were detected in 85772. Of them, 52 metabolites excluding β-carotene and 9-cis-β-carotene, and 51 metabolites excluding leucine, β-carotene, and 9-cis-β-carotene, were detected in 65065 and CR Carotene, respectively. Amino acid content was the highest in 85772, followed by 65065 and CR Carotene. The cultivars 65065 and 85772 contained high levels of phenolic compounds and total anthocyanins. Cyanidin-, pelargonidin-, and petunidin-type anthocyanins were detected in 65065 and 85772. However, delphinidin-type anthocyanins which typically impart a deep purple color were identified only in the deep purple phenotype 65065. Furthermore, the total anthocyanin content was the highest in 85772 (4.38 ± 0.65 mg g −1 dry weight) followed by that in 65065 (3.72 ± 0.52 mg g−1 dry weight). Antibacterial and antioxidant analyses revealed remarkable antibacterial effects of the purple cultivars against pathogens Vibrio parahaemolyticus (KCTC 2471), Bacillus cereus (KCTC 3624), Pseudomonas aeruginosa (KCCM 11803), Staphylococcus aureus (KCTC 3881), Chryseobacterium gleum (KCTC 2094), and Proteus mirabilis (KCTC 2510)] and methicillin-resistant pathogenic strains of Pseudomonas aeruginosa (0826, 0225, 0254, 1113, 1378, 1731, p01827, and p01828) compared with the antibacterial effects of CR Carotene. Furthermore, 65065 and 85772 exhibited significantly higher antioxidant activity than that of the CR Carotene. Therefore, the novel purple Chinese cabbages (65065 and 85772), derived from interspecific hybridization, are potentially favorable alternatives to the typical green Chinese cabbage, given the higher content of amino acids, phenolic compounds, anthocyanins, and carotenoids, as well as an increased ability to scavenge free radicals and inhibit pathogen growth.

Enhance Wine Production Potential by Using Fresh and Dried Red Grape and Blueberry Mixtures with Different Yeast Strains for Fermentation.

Red grapes and blueberries are known for their high content of bioactive compounds and antioxidant properties. In Mediterranean winemaking, traditional sun-drying can be replaced by controlled-airflow-chamber-drying, which provides better quality, higher phenolic content, and increased antioxidants. This study aimed to increase the sugar content and phenolic compounds of the must by drying the fruits to fifty per cent of their original moisture content. Two musts were prepared: the first one was prepared by combining fresh red grapes and dried blueberries (M1), while the other was created using dried red grapes and fresh blueberries (M2), followed by fermentation at 25 °C with M05 Mead and X5 yeast strains. The M2 must showed the highest levels of phenolic compounds, red color (A520), total anthocyanins, and antioxidant activity. During fermentation, the anthocyanin content increased mainly in the dried blueberry macerates, where it increased between 4- to 5.5-fold. More bioactive compounds were extracted from the wines produced using yeast inoculation despite the shorter maceration times. A sensory analysis demonstrated consumers' acceptance of the wines in terms of color, flavor, and aroma. In conclusion, the use of red grapes in the production of blueberry red wine proved to be effective, providing higher sugar and must yields, while the dried fruits improved the fermentable sugar content obtaining wines with an alcoholic content between 10 and 11% (v/v). The higher levels of bioactive compounds increased the antioxidant capacity of the resulting red fruit wines.

Preservation of white wine pomace by high hydrostatic pressure

The effect of different high hydrostatic pressure (HHP) treatments (400, 600 MPa for 1, 6 min) on white wine pomace was studied throughout storage conditions (270 days) at different temperature conditions (4° and 20 °C). The final use of this product would be as an ingredient for food products preservation. Microbiological, enzyme and physico-chemical parameters were evaluated after processing and during storage. HHP greatly reduced the microbial counts of treated pomace and allowed obtaining a safe product with a long shelf-life at 4 and 20 °C. The HHP treatment also preserved phenolic compounds content, however an important reduction of these compounds was found during storage since the polyphenol oxidase enzyme remained active after the treatment and during storage. Phenolic compounds were better preserved during storage at 4 °C than at 20 °C. The application of HHP at 600 MPa/6 min and the refrigeration of the treated pomace would allow obtaining a microbiologically safe pomace with high levels of phenolic compounds with a shelf-life of 90 days. The activity of the enzyme should be limited in future to ensure a long shelf-life of the processed pomace.

Effect of hydroxytyrosol, Moringa, and spirulina on the physicochemical properties and nutritional characteristics of gluten-free brownies.

Brownies, enriched with fiber and Moringa oleifera, hydroxytyrosol (HXT), and spirulina (encapsulated and nonencapsulated), and dietary fiber using psyllium were elaborated. For that, a commercial control (CTRL) and an experimental control (CTRL) (without antioxidants) were compared. Color, nutritional composition, pH, antioxidant capacity, total phenolic compounds, as well as sensory properties were evaluated. The results showed the brownies developed with psyllium and the different extracts increased total dietary fiber compared to CTRL Commercial and CTRL, with E-spirulina (14.93 g/100 g) and Moringa (11.91 g/100 g) being the most prominent samples. However, with regard to soluble fiber, the highest content of NE-spirulina and the lowest content of HXT were observed. In addition, brownies enriched with extracts showed higher antioxidant capacity and higher phenolic compounds than controls, with HXT standing out at 299.25 μM Trolox/g in ABTS, 1470.08 μM Trolox/g in DPPH, and 18.15 μM Trolox/g in FRAP. However, a high level of phenolic compounds was found in E-Spirulina (604.71 mg/L). In reference to fatty acids, monounsaturated fatty acids (MUFA) (70%) were the predominant fatty acids, followed by polyunsaturated fatty acids (PUFA) (19%) and saturated fatty acids (SFA) (10%). Glutamic acid and asparagine were the predominant amino acids. As for mineral content, N-spirulina and E-spirulina were the brownies with the highest iron bioaccessibility; Si, Na, B, Al, P, Fe, Zn, Bi, Ca, Cu, Mg, Mn, Rb, S, and Sr being the most abundant elements in the brownies of this study. In addition, the HXT and Moringa samples scored higher in overall acceptability compared to the controls. The findings suggest that the incorporation of psyllium, quinoa flour, and antioxidant extracts in brownies could be a viable approach to produce a healthy brownie enriched with fiber, antioxidants and, therefore, considering the nutritional, physicochemical, and organoleptic characteristics, HTX is the ideal compound to enrich bakery products.