Highest Values Of Antioxidant Activity Research Articles

COMPARATIVE EVALUATION OF THE ANTIOXIDANT ACTIVITY OF MEDICINAL PLANTS IN THE PERM RE-GION

The paper considers the antioxidant properties of water and alcohol extractions of fermented and unfermented fireweed of the narrow-leaved fireweed family (Chamerion Angustifolium Onagraceae), St.), bitter wormwood (Artemisia absintium L.), red clover (Trifolium pratense). The effect of the fermentation process, solvent, and extraction time on antioxidant activity (AOA) was studied. A comparative assessment of the antioxidant properties of medicinal plants of the Perm region was carried out. Using the potentiometric method, it was found that the AOA values of water extracts of fireweed angustifolia increase with the time of extraction. Fireweed weakly fermented (finely ground) and fermented (finely ground) have the highest AOA values during extraction within 24 hours. Shoots of young fireweed angustifolia have very low AOA values compared to unfermented and fermented samples. The AOA of aqueous extracts of medicinal plants increases with the time of their extraction. Oregano has the highest AOA value – 2.78×10-2 mol-equiv, and red clover has the lowest value – 0.37×10-2 mol-equiv. The highest value of AOA among mixtures of medicinal plants has a mixture of oregano with fermented fireweed (finely ground) – 2.52×10-2 mol-equiv. It has been established that extracts prepared from 40% ethanol solution for fireweed angustifolia and 20 and 40% for oregano have the highest AOA values. The AOA values for the alcohol extract of oregano increase depending on the time of its extraction.

BIOLOGICALLY ACTIVE COMPOUNDS AND ANTIOXIDANT ACTIVITY OF THE PLANTS FROM THE MOUN-TAIN ALTAI OF THE CARAGANA GENUS

The article presents Data on the content of biologically active compounds (BAC) and the total phenolic antioxidants activity (TPA) evaluated for aboveground organs of three species from the Caragana Genus – C. bungei, C. pygmaea и C. spinosa, growing in the Mountain Altai. It was determined that leaves and reproductive organs contain flavonols, catechins, tannins, carotenoids, pectin substances. It is shown that biologically active substances of a plant are synthesized differently depending on the species, habitat and organ of the plant. The highest level of flavonols (36.4 мг/г), tannins (117.2 мг/г) and carotenoids (0.56 мг/г) was registered in leaves of C. spinosa. Catechins predominantly accumulated in the leaves of C. pygmaea (up to 211.3 mg/100g) and inflorescences of C. bungei (up to 205 mg/g). The content of pectin substances was quite high, with the biggest share of protopectins. The highest level of protopectins was registered in inflorescences of C. bungei (5.81%) and leaves of C. pygmaea (3.58%). Pectins are synthesized more in the flowers of C. bungei (0.74%) and leaves of C. spinosa (0.49%). The highest values of antioxidant activity were found in the water–ethanol extracts from the leaves of C. spinosa (1.61 mg/g), which is probably due to the increased content of flavonols and tannins. It was shown that the antioxidant activity of Caragana plants is 71% determined by the content of tannins, 62% by the content of flavonols and 41% by the content of carotenoids. C. spinosa is more promising for finding sources of antioxidants.

Polyphenol Iongel Patches with Antimicrobial, Antioxidant and Anti-Inflammatory Properties.

There is an actual need for developing materials for wound healing applications with anti-inflammatory, antioxidant, or antibacterial properties in order to improve the healing performance. In this work, we report the preparation and characterization of soft and bioactive iongel materials for patches, based on polymeric poly(vinyl alcohol) (PVA) and four ionic liquids containing the cholinium cation and different phenolic acid anions, namely cholinium salicylate ([Ch][Sal]), cholinium gallate ([Ch][Ga]), cholinium vanillate ([Ch][Van]), and cholinium caffeate ([Ch][Caff]). Within the iongels, the phenolic motif in the ionic liquids plays a dual role, acting as a PVA crosslinker and a bioactive compound. The obtained iongels are flexible, elastic, ionic conducting, and thermoreversible materials. Moreover, the iongels demonstrated high biocompatibility, non-hemolytic activity, and non-agglutination in mice blood, which are key-sought material specifications in wound healing applications. All the iongels have shown antibacterial properties, being PVA-[Ch][Sal], the one with higher inhibition halo for Escherichia Coli. The iongels also revealed high values of antioxidant activity due to the presence of the polyphenol, with the PVA-[Ch][Van] iongel having the highest activity. Finally, the iongels show a decrease in NO production in LPS-stimulated macrophages, with the PVA-[Ch][Sal] iongel displaying the best anti-inflammatory activity (>63% at 200 µg/mL).

THE PHENOLIC COMPOUNDS CONTENT AND ANTIOXIDANT ACTIVITY OF SOME MEDICINAL PLANTS

In the present study, the infusions from six medicinal plants have been evaluated in terms of their polyphenols content and antioxidant activity. The plants selected for this study are the following: elder (Sambucusnigra), chamomile (Chamomillaegermanicaeflos), sage (Salvia officinale), mistletoe (Viscum album), lemon balm (Melissa oficinalis), lavender (Lavandula angustifolia). The investigated samples show a wide variation in the values obtained both for the antioxidant capacity and for the content of total phenolic compounds. The values obtained for the content of phenolic compounds vary between 87.93 μg gallic acid equivalent/mL (mistletoe) and 984.33 μg gallic acid equivalent/mL (chamomile) and increase in the order of mistletoe < chamomile < lavender < sage <elder < lemon balm. All investigated samples show high values of antioxidant activity against the DPPH radical. The results indicate the highest antioxidant activity for lemon balm. The values vary between 1.05 and 14.63 μM Trolox equivalent /mL infusion and decrease in the order: lemon balm, sage, lavender, elder, chamomile, mistletoe. The high content of phenolic compounds of these medicinal plants can explain their use in the therapy of many disease.

SYNTHESIS AND PRECLINICAL STUDY OF ANTIOXIDANT ACTIVITY OF [1,2,4]TRIAZOLO[1,5-A]PYRIDINE DERIVATIVES

Purpose. Synthesis and study of antioxidant properties of [1,2,4]triazolo[1,5-a]pyridine derivatives and their potential toxicity using preclinical diagnostic methods. Methodology. Derivatives of [1,2,4]triazolo[1,5-a]pyridine were synthesized on the basis of 2-aminopyridines and ethyl isothiacyanatocarbonate, with subsequent cyclization of intermediate adducts. The resulting 2-amino[1,2,4]triazolo[1,5-a]pyridines were reacted with isoamyl nitrite in the presence of CuHal2, which led to the synthesis of volatile 2-halogeno[1,2,4]triazolo[1,5- a]pyridine. The toxicity of the obtained compounds was studied by the degree of hemolysis of erythrocytes in a hypotonic NaCl solution. The intensity of free-radical oxidation of lipids was assessed spectrophotometrically by the formation of TBА-active products. The antioxidant activity of the substances was determined by inhibiting the oxidation of adrenaline under conditions of artificial oxidative stress. Scientific novelty. For the first time, the antioxidant activity of the [1,2,4]triazolo[1,5-a]pyridine derivatives described in the paper was investigated and their toxicity was studied according to the degree of hemolysis of erythrocytes in a hypotonic NaCl solution. Conclusions. The in vitro cytotoxicity study model showed that compounds 5a and 5b, which contain bromine atoms in the 2, 5, and 7 positions of the pyridinotriazole heterosystem, exert the greatest influence on the stability of erythrocyte membranes. The study of antioxidant activity showed that the highest values of antioxidant activity are characteristic of compounds of the 4a-d series, namely compounds 4b and 4c, which are characterized by the presence of an amino group in the 2nd position and the presence of a bromine atom as a substitute in the 1st and 5th positions of the pyridine fragment of the heterosystem. The dynamics of antioxidant activity on the model of inhibition of adrenaline oxidation confirms the opinion about the lowest toxicity and the highest ability to inhibit the formation of reactive oxygen species of compounds 4b and 4c (40.16 and 38.82% relative to ionol). So, with the use of preclinical diagnostic methods, we proved the presence of physicochemical activity in a number of investigated compounds. 2-amino-[1,2,4]triazolo[1,5a]pyridine derivatives with a bromine atom as a substitute in the pyridine fragment of the molecule should be considered as potential antioxidants in the future, and the studied condensed system can be considered a promising heterocyclic framework for creating potential antioxidant agents.

Effect of Temperature and Packaging Method on Bioactive Compounds of Freeze-dried Red Beet Powder during Storage

In this study, the effect of two different storage temperatures (4 and 25°C) and two different packaging techniques (normal atmosphere (NAP) and modified atmosphere (MAP)) on some quality properties of freeze-dried red beet powder during storage for 28 days. Color, total phenolic content, total antioxidant activity and betanin analyses were performed weekly during storage. The L*, a*, b*, chroma and hue angle values of all samples stored at low temperature and room temperature decreased during storage while their ΔE values increased. At the end of the storage, a loss between 1.20 and 2.30% occurred in the total phenolic contents of powder samples. The highest antioxidant activity value was determined in MAP samples stored at low temperature, and the lowest antioxidant activity value in NAP samples stored at room temperature. Losses in the betanin contents of NAP and MAP samples stored at room temperature were 12.02 and 10.14%, respectively. In samples stored at low temperature, their loss rates were 2.03 and 0.81%, respectively. In general, the storage condition in which the bioactive compounds of freeze-dried red beet powder suffered the least loss was at low temperature and in samples packaged with a MAP technique.

Assessment of the bioavailability of flavonoids in herbal beverages with antioxidant properties

Relevance. The development of fermented herbal beverages will make it possible not only to process grain crops as efficiently as possible, but also to meet the needs of people with intolerance to milk components, as well as those who adhere to a vegetarian diet. As one of the directions, it is possible to offer production of fermented vegetable drinks with predetermined properties by enriching them with antioxidants of polyphenolic nature. These technologies will minimise the risks of non-communicable diseases in the Russian Federation and stabilise public health in the long term.Methods. Six samples of fermented herbal beverages were identified as objects of study, two of which were obtained by fermentation of wheat and barley grains using "Bifivit" starter, powdered flavonoid taxifolin was added to other two samples at the fermentation stage, while the last two used the hydroxypropyl-betacyclodextrin encapsulated form of taxifolin. Total flavonoid content using spectrophotometric method, antioxidant activity(AOA) using DPPH-method as well as bioavailability index and digestibility criterion were determined in all tested samples.Results. All the samples of fermented herbal beverages with taxifolin are characterized by sufficiently high flavonoid content. The samples containing encapsulated forms of the flavonoid have, on average, 7 to 8% lower values than the samples of herbal drinks containing the native form of the flavonoid. At the same time, the bioavailability index for the samples containing encapsulated forms of flavonoid was on average 40 to 42% higher, indicating the effectiveness of the encapsulation process. The highest values of antioxidant activity were characteristic of the plant drinks enriched with the initial form of taxifolin, which is probably due to the creation of a protective shell and a decrease in the AOA values by 10–12% on average in samples with encapsulated form. The process of fermentation of vegetable raw materials leads to an increase in their digestibility, as evidenced by the growth of the infusoria Tetrahymena pyriformis. Introduction of taxifolin into the formulation of drinks both in its original and encapsulated form increases the growth of protozoa by 187±4–315±3%.

Development of Basil Essential Oil (BEO) as a Novel Alternative to Prolong the Storage of Tomato (Lycopersicum esculentum L.)

Antimicrobial compounds used as post-harvest treatment of fruit and vegetables can extend their shelf life by reducing the rate of microbial growth. Essential oils extracted from herbs or spices can also enhance shelf life due to their antimicrobial nature. Tomatoes harvested at consumption maturity were treated by spraying with aqueous solutions of basil essential oil (BEO) and glycerol in different concentrations (50, 100, 150, 200, 250 and 300 ppm) and stored by refrigeration at 8 ∘C and 85% relative humidity. The BEO used was obtained by extraction from indigenous crops of Ocimum basilicum and was analyzed by GC-MS for discerning of the constituents present in it. The main components identified in BEO were: eucalyptol, linalool, estragol, eugenol methyl-cinamate, trans-α-bergamotene, germacrene D, γ-cadinene and T-cadinol. During storage, in order to highlight the effect of the applied treatment, the following were determined: dry matter (DM), total soluble content (TSS), total phenols content (TP), antioxidant activity (AOA), color, weight loss and total number of aerobic mesophilic bacteria (AMB) during storage. It has been shown that spraying the fruit with solutions of different concentrations of BEO has significant effects on weight loss, DM, TSS, TP, AOA, color and TAMB, during storage. The lowest TP value was found in the control and the variant treated only with 2.5% aqueous glycerol solution (52.18 mg/100 g fw GAE) and the highest value in the variants treated with concentrations of 200, 250 and 300 ppm BEO (54.37, 55.00 and 57.81 mg GAE/100 g fw). The highest AOA values were found in the 300 ppm BEO-treated variant (119.23 μmol TE/100 g fw). Spraying tomatoes with aqueous solutions of glycerol 2.5% and BEO at a dose of 250 ppm prolongs their storage while maintaining their quality for fresh consumption.

Antioxidant Activity, Total Phenolic Content and Total Flavonoid Content in Sweet Chestnut (Castanea sativa Mill.) Cultivars Grown in Northwest Spain under Different Environmental Conditions.

The sweet chestnut fruit has always had great importance in the southern European countries. Chestnut production is an important source of income and a crop of high environmental value thanks to its role in soil protection. It is also a good food with enormous potential for various aspects of health because of its nutritional qualities. The quality of sweet chestnuts is affected by various factors, such as climatic conditions and cultivation inputs. It is very important to recognize the impacts of climate on chestnut fruits, to improve our current understanding of climate-chestnut interconnections. The current study investigated and compared the antioxidant activity and the total phenolic and flavonoid contents of different cultivars of chestnuts grown in different geographic areas of northwest Spain. The results obtained with three antioxidant capability assays (DPPH, ABTS and FRAP assays) were highly correlated. All the samples had high antioxidant capacity and high total phenolic and total flavonoid contents, which depended both on cultivar and growth region. Ventura variety, harvested in the coldest environments, presented the highest values of antioxidant activity (IC50DPPH = 34.5 g/L), total phenolic content (131.84 mg equivalent of gallic acid/100 g FW) and total flavonoids (7.77 mg eq. catechin/100 g). The variations in the antioxidant capacity, total phenolic and total flavonoid contents of different cultivars, and their associations with climatic environmental factors, revealed the significant impacts of these factors on the synthesis of specialized metabolites and on the nutraceutical potential of chestnuts. The results can provide valuable information for selection of the cultivar and the cultivation conditions of the chestnut, in order to obtain chestnuts with high-quality bioactive characteristics.

High Concentrate Flavonoids Extract from Citrus Pomace Using Enzymatic and Deep Eutectic Solvents Extraction

This paper evaluated methodologies for extracting phenolic compounds by DES (Deep eutectic solvents) associated with pectinlyase. Citrus pomace was characterized chemically, and seven DESs were formulated for extraction. Two groups of extractions were performed. Group 1 extractions were performed only with DESs, at 40 °C and 60 °C, with CPWP (Citrus pomace with pectin) and CPNP (Citrus pomace no pectin). In group 2, the DES was associated with pectinlyase and used only with CPWP at 60 °C in two ways of extraction: E1S (one-step extraction) and E2E (2-step extraction). The extracts were evaluated TPC (total phenolic compounds), individual phenolic compounds by HPLC, and antioxidant capacity by methodologies of DPPH and FRAP. The results of group 1 extractions for CPWP showed the highest phenolic compounds concentration (559.2 ± 2.79 mg/100 g DM) at 60 °C. Group 2 (E2S) showed high values of total phenolic compounds (615.63 ± 28.01 mg/100 g DM) and antioxidant activity (23,200 ± 721.69 µmol TE/g DM), with values higher than conventional extraction (545.96 ± 26.80 mg/100 g DM and 16,682.04 ± 2139 µmol TE/g DM). The study demonstrated the excellent extractive potential of DES for flavonoid extraction from citrus pomace. DES 1 and 5 by E2S showed the highest phenolic compounds and antioxidant capacity values, mainly when associated with pectinlyase.

STUDY OF ANTIOXIDANT INDICATORS OF CHERRY FRUIT VARIETIES ZONED IN SVERDLOVSK REGION

The article presents the results of a study of 11 varieties of cherry fruits released in the Sverdlovsk region. As a result of studies of antioxidant indicators, the highest values of antioxidant activity were, mmol/l equiv: in the period of early maturation – variety "Zadumka" – 31.995; in the period of medium ripening – the variety "Standard of the Urals" – 24.457; in the period of late ripening - variety "Alatyrskaya" – 30.610; the lowest value of the studied indicator in the variety "Flaming" – 7.799. At the same time, the highest content of flavonoids is observed in such varieties of cherry fruits as, mg / 100 g of the edible part, the "Zadumka" variety – 147.0±4.4, the “Ural Standard” variety – 112.4±3.4 and the variety "Alatyrskaya" – 140.6±4.2; the highest content of anthocyanins is observed in such varieties of cherry fruits as, mg cyanidin-3-glycoside / 100 g of edible part, variety "Zadumka" – 650.0±19.5, variety "Ural Standard" – 702.6±21.1 and promising variety "13-24" – 692.1±20.8; the highest content of phenolic substances is observed in such varieties of cherry fruits as, mg of gallic acid / 100 g of edible part, variety "Zadumka" – 51.6±1.6, variety "Mayak" – 75.9±2.3 and promising variety "13-24" – 93.2±2.8.
 In addition, such consumer characteristics of berries as the content of total and reducing sugars, as well as acidity, were studied. The data obtained will make it possible to more correctly calculate the nutritional value of diets and reasonably choose one or another variety for dietary correction of the diet in order to increase the overall antioxidant activity.

Identification of Phytochemical Compounds, Functional Properties and Antioxidant Activity of Germinated Purple Corn Protein Concentrate and Its Gastrointestinal Hydrolysates

Purple corn seeds germinated at 25 °C and 35 °C for 5 days were used to obtain purple corn protein concentrate (PCPC25 and PCPC35). PCPC25 and PCPC35 were subject to gastrointestinal hydrolysis. PCPC and its hydrolysates were used to evaluate their functional and biological properties. Total flavonoid content (TFC), total flavonol content (TFLC), total anthocyanin content (TAC) and total proanthocyanin (TAP) were determined. The polyphenols and flavonoids were identified by UPLC-QDa. Protein solubility (PS), water and oil absorption capacity (WAC and OAC) were determined. The antioxidant activity was evaluated by the FRAP, ABTS and DPPH methods. PCPC35 showed the highest TFLC values (11,091.37 mg rutin equivalents (RE)/100 g dry weight DW), and TFL presented values of 7975.59 mg RE/100 g DW. The PCPCs presented better functional properties than the hydrolysates. PCPC25 presented a PS of 59.43%PS at pH 8.0, 27.77%WAC and 24.94%OAC. PCPC25 and PCPC35 showed high values of antioxidant activity. PCPC25 showed ABTS values (570.97 µmol trolox equivalents (TE)/g DW) and FRAP (772.85 µmol TE/g DW). PCPCs hydrolysates were less active with ABTS values (74.12 µmol TE/g DW) and FRAP (59.42 µmol TE/g DW).

Antioxidant Activity and Total Phenolic Properties of Teleme Made with Different Milks

Teleme is an Anatolian shepherd's food, which is a coagulated dairy product made by dripping the milk of freshly plucked raw figs into raw milk. It is also called as teleme cheese or teleme yoghurt. It is an important and forgotten food alternative to nutritious yogurt and milk, which has been known in Anatolian geography for centuries and can be made practically.In this study, antioxidant activity and total phenolic substance values of teleme obtained from three different milks, which are ancient but less known today, were determined. For this purpose, wastelememade by using fig milk from 3 different milks, sheep, goat and cow milk.Total Phenolic Substance (TPS), Antioxidant Activity (AA), Total Antioxidant Levels (TAL) and Total Oxidant Levels (TOL) analyzes of the extracts of fresh and freeze-dried powdered curds with water, 80% methanol and 100% methanol were performed.Among the fresh curd extracts prepared with different solvents, the highest total phenolic content was found in curd prepared with sheep's milk and extracted with 80% methanol (4,879±0.043 mg GAE (Gallic acid) /g dry weight), the lowest value was also sheep milk. It was determined in curd prepared with water and extracted with water (0.787±0.030 mg GAE/g dry weight).In powder curd products, the highest and lowest total phenolic contents are in curd prepared with sheep milk and extracted with water (2.161±0.033 mg GAE/g dry weight) and curd prepared with sheep milk and extracted with 100% methanol, respectively. (0.680±0.070 mg GAE/g dry weight) was determined. The highest antioxidant activity value was found in fresh curd prepared with sheep's milk extracted with 100% methanol and (6,832±0.029 mg trolox/g dry weight) and powdered curd prepared with goat's milk (1.697±0.006 mg trolox/g) dry weight, respectively. detected.While the total antioxidant values were found to be good in all samples, the oxidant values were detected at low levels. As a result, we believe that curd can be considered as a functional food with very good values in terms of antioxidant values as well as being nutritious.

Production of bacterial cellulose with antioxidant additive from grape residue with promising cosmetic applications

AbstractThe present study describes the development of a polymeric matrix based on bacterial cellulose (BC) additivated with grape skin residue extract by in situ and ex situ methods, to obtain a material with antioxidant and moisturizing characteristics for possible cosmetic applications. The samples developed by the different methods showed antioxidant activity, and this property was intensified with the increase of the extracted content used. Among the samples added by the in situ method, the produced with a fermentation medium containing only pure grape skin residue extract (100%v/v—G100) presented the highest value of antioxidant activity 35.6%. While for the produced by the ex situ method (HSG“ex situ”) the value was approximately 30.3%. Both antioxidant activity results were close to those found for the pure extract (38.5%), emphasizing its stability even after incorporation into the membrane. In addition, it was observed that other properties, such as high water retention capacities (around 98%), high porosity (around 85%), and low crystallinity, favor the development of cosmetic products, because they increase the moisturizing effect and the ability to incorporate active compounds. In addition, the use of residue from the grape juice extraction process is valuable inputs for BC additive with antioxidant properties.

Phytochemical screening and antioxidant activity of methanol extract of Dillenia excelsa leaf

Abstract. Lisdiani, Susanto D, Manurung H. 2022. Phytochemical screening and antioxidant activity of methanol extract of Dillenia excelsa leaf. Biodiversitas 23: 3827-3835. The aim of this study was to determine the phytochemical compounds, total flavonoid, and phenolic content, and antioxidant activity of the methanol extract of Dillenia excelsa (Jack) Martelli ex Gilg (or tanikkara) leaves. Sample D. excelsa leaves were obtained from swamp forests in Melintang Village, Muara Wis sub-district, Kutai Kartanegara district, East Kalimantan province, Indonesia. This research includes sample preparation, extraction and maceration, extract concentration using a rotary evaporator, phytochemical test, total phenolic andflavonoid content test, and antioxidant activity test using 2,2-diphenyl-1-picrylhydrazil (DPPH) and Ferric reducing antioxidant power methods (FRAP). The results of this study indicate that the methanolic extract of D. excelsa leaves contains secondary metabolites, including alkaloids, flavonoids, phenolics, triterpenoids, and tannins. The total phenolic content was 181.25 g GAE/g extract, while the total flavonoid content was 36 g QE/g extract. The antioxidant activity of the methanol extract of D. excelsa leaf DPPH method had moderate activity strength with a value of IC50is 145 ppm, while the antioxidant activity of the methanol extract of D. excelsa leaf using the FRAP method has the highest antioxidant activity value at a concentration of 100 ppm with a value of 70.833%. The result indicated that the methanolic extract D. excelsa leaves had many metabolites and potentially an antioxidant.

Tortillas made from nixtamalized maize and extruded chickpea flours: A product with improved in vitro nutritional and antihypertensive properties

AbstractBackground and ObjectivesIn this study, tortillas with improved in vitro nutritional and antihypertensive properties were developed using flours produced from nixtamalized maize (NixM) and extruded chickpea (ExtCP). The aims were (1) to find the optimal extrusion conditions to produce optimized ExtCP flour with high values of antioxidant activity (AoxA), total phenolic compounds (TPC), and in vitro protein digestibility (IVPD), and (2) to evaluate the addition effect of 30% of optimized ExtCP flour over the nutritional, technological, sensory y nutraceutical properties of tortillas prepared from commercial NixM flour. A rotatable composite central experimental design with two factors (extrusion temperature [ET] = 50°C–170°C; screw speed (SS) = 50–240 rpm) and five levels was used to optimize the extrusion process.FindingsThe best combination of variables of the extrusion process to produce ExtCP flour was: ET = 143°C/SS = 138 rpm. The tortillas added with ExtCP flour had: proteins = 13.27%, total dietary fiber = 13.40%, protein chemical score = 85.42%, IVPD = 82.01%, calculated protein efficiency ratio (C‐PER) = 1.84, AoxA = 8031 µmol TE/100 g, and sensory acceptability = 8.51 (value located between I like it very much and I like it extremely).ConclusionsThe tortillas made from nixtamalized maize and ExtCP flours have better in vitro nutritional and antihypertensive properties than tortillas prepared from only nixtamalized maize flour.Significance and NoveltyThe addition of optimized ExtCP flour to commercial NixM flour allows obtaining functional tortillas with improved and sensory acceptable in vitro nutritional and antihypertensive properties.

Energetic Bio-Activation of Some Organic Molecules and Their Antioxidant Activity in the Pulp of the Moroccan Argan Tree «Argania spinosa L.».

Argania spinosa L. Skeels is an emblematic tree in Morocco, known worldwide for its medicinal and nutritional value. Its fruits contain kernels used to prepare an edible oil, the leaves are used to feed livestock, and its wood is used as fuel. If the oil acquires high importance, the other components of the fruit of the argan are undervalued. Our objective is to invest the waste of the argan industry. Particularly, our study aimed to assess the effect of thermal activation of argan pulp on its therapeutic value, its phenolic profile and its functional and physicochemical properties. After heat treatment, the HPLC analysis for the average total phenolic content varied from 2% to 37%, depending on temperature. The antioxidant activity was increased with heat treatment. Higher values of antioxidant activity, polyphenol and pigment content were recorded at 70 °C. Functional properties analysis indicated that water solubility index and water absorption capacity were significantly affected by heat stress. Physicochemical analysis showed that moisture content, titratable acidity and soluble solids were affected.

Chemical properties of the pulp oil of tucumã-i-da-várzea (Astrocaryum giganteum Barb. Rodr.) obtained by enzymatic aqueous extraction

This study characterized the oil from the pulp of tucumã-i-da-várzea produced by enzymatic process. The acidity index, peroxide value, oxidative stability, total carotenoids, total phenolic compounds (TPC), and antioxidant capacity were determined in the oily and aqueous extract fractions. The oil with the highest extraction efficiency was characterized for fatty acid composition, atherogenicity and thrombogenicity indexes, iodine index, saponification value, and melting point. An efficiency equivalent to conventional extraction methods was obtained with oxidative stability, being comparable to traditional commercial oils with high values of total carotenoids, TPC and antioxidant activity, which indicated the greatest potential for application of an abundant Amazon raw material. This oil has a composition rich in unsaturated fatty acids, especially oleic and linoleic acids, with excellent nutritional quality scores (AI and TI). It can be considered an oil of high nutritional value, being indicated to replace traditional oils referred to as beneficial to health.

Effect of Packaging and Salt Content and Type on Antioxidant and ACE-Inhibitory Activities in Requeson Cheese.

Requeson cheese is obtained from whey proteins. The production of this cheese is the most economical way to recover and concentrate whey proteins, which is why it is frequently made in some Latin American countries. Four requeson cheese treatments were prepared with different concentrations and combinations of salts (sodium chloride and/or potassium chloride) and were conventionally or vacuum packed. Proteolysis, peptide concentration, angiotensin-converting enzyme (ACE) inhibitory and antioxidant (DPPH and ABTS) activities were evaluated over time (one, seven and fourteen days). Requeson cheese presented antioxidant and ACE inhibitory activities, however, these values vary depending on salt addition, type of packaging and time of storage. The highest values of antioxidant activity (ABTS) were found in cheese added with 1.5% NaCl and 1.5% (NaCl/KCl, 1:1). Cheese without added salt and vacuum packed presented the highest ACE inhibition percentage at day seven. Therefore, it can be concluded that requeson cheese elaborated exclusively of sweet whey, presents antioxidant and ACE inhibition activity. However, for a cheese with ACE inhibitory capacity, it is recommended not to add salts or add at 1% (NaCl) and vacuum pack it. Additionally, for a cheese with antioxidant activity, it is recommended to add salt at 1.5% either NaCl or (1:1) NaCl/KCl and pack it either in a polyethylene bag or vacuum. In conclusion, requeson cheese elaborate with 100% sweet whey is a dairy product with antioxidant and ACE inhibition activity, being low in salt and fat.

Enzymatic extraction, characterization and biological properties of protein hydrolysates from freshwater fish waste

Silver carp (H. molitrix) is one of the most popular species in fish farms around the world. In this paper, the bioactive properties of four protein hydrolysates from silver carp residues obtained with papain, flavourzyme, alcalase and combination of flavourzyme & alcalase treatment were analyzed. Physicochemical characterization showed that the alcalase extract had the highest extraction yield of 52.07%, presented 90.33% protein content and the highest degree of hydrolysis (76.23%). Gel electrophoresis pattern indicated that hydrolysate obtained with alcalase contains most peptides with a molecular weight below 15 kDa, while those present in the hydrolysate obtained with flavourzyme & alcalase had a molecular weight between 10-15 kDa. The e􀵵 ect of protein hydrolysates on DPPH free radicals inhibition varied between 47.37-50.14%, the highest value of antioxidant activity being recorded for hydrolysate obtained with papain. The hydrolysates presented antihypertensive potential determined as inhibition of angiotensin-converting enzyme, with the highest activity in the case of flavourzyme & alcalase extract. The fish protein hydrolysates were cytocompatible in a normal fibroblast culture, NCTC cell line showing cell viability over 80% for all variants. When cultivated in Hep-2 cancer cells at 10 mg/ml, the protein hydrolysates obtained by papain and 􀃀 avourzyme & alcalase mixture decreased the cell viability, indication antitumoral potential. In conclusion, the fish protein hydrolysates demonstrated important bioactive properties, including antioxidant, antihypertensive and antiproliferative activity.