Highest Total Polyphenol Content Research Articles

Development of Novel Honey- and Oat-Based Cocoa Beverages—A Comprehensive Analysis of the Impact of Drying Temperature and Mixture Composition on Physical, Chemical and Sensory Properties

This research aimed to assess the influence of drying temperature (50, 60 and 70 °C), honey/oat flour ratio (60:40, 50:50 and 40:60) and cocoa contents (5, 6.25 and 7.5 g/100 g) on the physical (color, moisture content, bulk density, flowability (Hausner ratio, Carr index), dispersibility, solubility, and particle size), chemical (total dissolved solids, conductivity, pH, amount of sugar, color, total polyphenolic content, and antioxidant activity), and sensory properties (powder appearance, color, odor; and beverage appearance, color, odor, sweetness, bitterness, taste, texture) of a newly developed cocoa powder mixture in which honey was used as a sweetener and oat flour as a filler. Also, a further aim of this study was to optimize the composition of the mixture based on chemical, physical and sensory properties. Based on the optimization results, the highest total polyphenolic content and antioxidant activity were achieved at 70 °C with a honey/oat ratio of 50% and a cocoa content of 7.5 g. Drying temperature has a significant effect on powder odor and beverage odor, as well as on beverage bitterness, while the honey/oat flour ratio has a significant effect on color, with primarily values L* and a*. The cocoa contents mostly affect total polyphenolic content and antioxidant activity.

Enzyme‑assisted extraction of cashew nut (Anacardium occidentale L.) testa

Enzyme-assisted extraction (EAE) has been successfully applied to extract polyphenols from various food materials and by-products. Hence, the present research aimed to valorize the cashew nut (Anacardium occidentale L.) testa by EAE method using an enzyme cocktail of cellulase and pectinase. The effects of different processing parameters, including the pH (3.0 - 6.0), temperature (30 - 70°C), extraction time (60 - 150 min), solid -to-solvent ratio (1/5 - 1/85), and enzyme concentration (0.1 - 0.4% v/v) on the total polyphenol content (TPC) and antioxidant capacity of the testa extracts were investigated. The results showed that the TPC of the testa extracts positively correlated with the antioxidant capacity. The EAE performed at pH 4.0, a temperature of 50°C, an extraction time of 60 mins, a solid-to-solvent ratio of 1/55, and an enzyme concentration of 0.2% (v/ v) resulted in the highest TPC (168.84 g GAE/kg DW) with DPPH and ABTS antioxidant activity of 885.56 and 1513.60 (mmol TE/kg DW), respectively. The EAE technique holds significant promise as a sustainable approach to mitigate the underutilization and undervaluation of cashew nut testa waste, which could otherwise contribute to environmental pollution.

Valorisation of white wine lees: optimisation of subcritical water extraction of antioxidant compounds

This study explored the extraction of antioxidant compounds from white wine lees using subcritical water extraction (SWE). First, SWE was compared to extraction using conventional solvents mixed with water: 50 % methanol, 50 % ethanol and 50 % acetonitrile. The antiradical activity of the extract increased to 12.8 mg TE/g of extract dry matter (DM) using conventional solvents and to 29.2 mg TE/g DM with SWE, compared to the antiradical activity of dried lees, which was 5.7 mg Trolox Equivalent/g of dry matter (mg TE/g DM). Second, SWE conditions were optimised to obtain lees extracts with a high antioxidant activity by applying a Doehlert design and response surface methodology (RSM). The extraction parameters modulated during RSM optimisation were extraction time (t, 15 – 60 min), temperature (T, 100 – 250 °C) and stirring speed (S, 100 – 1000 RPM). Antioxidant activity was assessed using DPPH and FRAP tests, as well as by measuring the Oxygen Consumption Rate (OCR) of lees extracts. Temperature was found to be the main parameter that had a significant effect on antioxidant activity. The results of the RSM showed the optimal conditions (temperature, duration and speed) for attaining maximum antioxidant activity to be: 240 °C, 15 min and 550 RPM respectively. The best-known antioxidant compounds in white wine lees, Total Polyphenol Content (TPC), Glutathione (GSH) and Total Sulfhydryl groups (TSH) were also quantified. Extracts with the highest antioxidant capacity had the highest TPC and TSH concentrations. In conclusion, this study showed (i) that subcritical water extraction is a green process that has potential as an alternative to using conventional solvents for extracting white wine lees, (ii) the chemical components involved in their antioxidant capacity, and (iii) the potential of the lees for oenological and other industrial applications.

Enhanced bioactive component recovery from Sohiong via optimized enzyme-assisted microwave extraction and its stability in freeze-dried premix

In the process of juice preparation, a significant portion of bioactive constituents remains unextracted, leading to wastage and reduced nutritional value. In this study, an Enzyme-assisted microwave extraction methodology was optimized for Sohiong. The optimized condition showed high total polyphenolic content (TPC) of 118.5 mg GAE/g, total anthocyanin content (TAC) to 2133.5 mg/L, and DPPH antioxidant activity to 72.5%. The optimized protocol yielded a substantial increase in juice output (55.6%) under specific parameters (394.8W microwave power, 0.04% enzyme concentration, 63.07 min enzyme incubation, 253.4 s microwave treatment). The Freeze Dried Sohiong Premix produced thereafter retained these phytochemicals over six months, evidenced by UPLC analysis while demonstrating superior hydrosolubility (95.1 s) and minimal water activity (0.32), indicative of enhanced microbial stability. This research highlights Enzyme-assisted microwave extraction's efficacy in the food industry for augmenting the nutritional and bioactive profile of juice products, positioning Freeze Dried Sohiong Premix as a nutritionally superior alternative to traditional juice offerings.

Ultrasound-assisted polyphenols extraction with deep eutectic solvent and ethanol-based from Baccaurea macrocarpa pericarp and kinetic model

In this study, the extraction of polyphenols from the Baccaurea macrocarpa pericarp using ultrasonic-assisted deep eutectic solvents (DES-UAE) of 15 different types and ethanol (EtOH-UAE) was investigated. It was found that choline chloride-lactic acid (1:2) is the optimal choice for polyphenol extraction due to its highest extraction efficiency. Subsequently, extraction parameters were optimized using the response surface methodology. The highest total polyphenolic content (TPC) for DES-UAE was achieved with a solvent concentration of 70.2 %, an extraction time of 31.8 min., a temperature of 44.5 °C, and a solvent-solid ratio of 25.1 mL/g. For EtOH-UAE, the optimal solvent concentration was 81.1 %, with an extraction time of 40.4 min, a temperature of 45.5 °C, and a solvent-solid ratio of 20.4 mL/g. Additionally, the second-order extraction kinetic model was found to best describe the extraction behavior for both DES-UAE and EtOH-UAE. This study suggests that DES-UAE is a viable, sustainable, and efficient technique for obtaining polyphenols from Baccaurea macrocarpa pericarp. DES-UAE also presents a promising tool for exploring the commercial feasibility of polyphenol extraction.

Valorization of Date By-Products: Enhancement of Antioxidant and Antimicrobial Potentials through Fermentation.

The by-products from three varieties of dates-Mozafati, Sayer, and Kabkab-were subjected to solid-state fermentation using Aspergillus niger alone or in co-culture with Lactiplantibacillus plantarum or Limosilactobacillus reuteri to enhance their phenolic and flavonoid content, along with antioxidant and antimicrobial activities. Solid-state fermentation, being environmentally friendly and cost-effective, is particularly suitable for agricultural residues. Significant increases (p < 0.05) in total polyphenol content (TPC), total flavonoid content (TFC), and antioxidant power were observed post-fermentation, especially under co-culture conditions. The highest TPC (12.98 ± 0.29 mg GA/g) and TFC (1.83 ± 0.07 mg QE/g) were recorded in the co-culture fermentation of by-products from the Mozafati and Sayer varieties, respectively. HPLC analysis revealed changes in polyphenol profiles post-fermentation, with reductions in gallic and ferulic acids and increases in caffeic acid, p-coumaric acid, rutin, quercetin, and kaempferol. FT-IR analysis confirmed significant alterations in polyphenolic functional groups. Enhanced antimicrobial activity was also observed, with inhibition zones ranging from 8.26 ± 0.06 mm for Kabkab to 17.73 ± 0.09 mm for Mozafati. These results suggest that co-culture solid-state fermentation is a promising strategy for valorizing date by-products, with potential applications in nutraceuticals and/or pharmaceutical products and as valuable additives in the food industry.

Development of a high-performance liquid chromatography method for simultaneous quantification of sixteen polyphenols and application to tomato

The main purpose of the current work was to develop a new method to evaluate and quantify sixteen polyphenol compounds from tomato fruit using high-performance liquid chromatography (HPLC). The separation of 16 polyphenols from tomato fruit was achieved in < 60 min by using a Waters Symmetry C18 column (250 × 4.6 mm i. d, 5 µm particle sizes) with a gradient system of ultrapure water (1 % acetic acid) and 100 % methanol, a temperature of 30 °C, an injection volume of 10 μL and a flow rate of 1.1 mL/min, respectively. The analytical characteristics of evaluation method provide sufficient sensitivity for all tomato polyphenols compounds within normal range 0.1–20 μg·mL−1 (R2≥0.999) with 0.069–0.365 μg·mL−1 LOD, and 0.171–1.106 μg·mL−1 LOQ, with good system suitability (<2 % RSD of retention time, peak area, and tailing factor, 6,000–1,336,000 N, and >1.5 peak resolution), <10 % RSD of precision, stability, repeatability, and robustness, and 99.2 - 105.0 % of recovery. The applicability of this method was demonstrated by the determination of polyphenols in nine cultivars of tomatoes. The results showed that ‘184′ possessed the highest content of total polyphenols (1249.53 μg·g−1 DW) followed by ‘Disease resistance 184′ (1064.93 μg·g−1 DW). The main polyphenol components were rutin, quercetin, gallic acid, chlorogenic acid, 2,5-dihydroxy benzoic acid, caffeic acid and benzoic acid in tomato fruits. In conclusion, this novel HPLC method is useful and acceptable to analyze polyphenols in tomato fruit.

Antidiarrheal, anti-inflammatory and antioxidant effects of Anethum graveolens L. fruit extract on castor oil-induced diarrhea in rats.

Between food and medicine, nutraceuticals are widely used in human health for the prevention and treatment of various diseases. This study aims to determine the cytoprotective effects of Anethum gravelons fruit extract (AGFAE) on castor oil-induced diarrhea in rats due to its phytochemical and antioxidant properties. Male rats were divided into six groups of six animals each: Control (C), Castor oil (CO), CO + different doses of AGFAE (50, 100, and 200 mg/kg, b.w., p.o.), and the CO + loperamide group (LOP, 10 mg/kg, b.w., p.o.). In vitro, the chemical composition of aqueous Dill fruit extract showed strong antioxidant activity, with a high content of total polyphenols, flavonoids, and tannins. In our invivo studies, pre-treatment with AGFAE reduced malondialdehyde and hydrogen peroxide levels and maintained normal activity of enzymatic and non-enzymatic antioxidants in the gastric and intestinal mucosa. In addition, we found that AGFAE prophylaxis improved the stability of many plasma biochemical parameters altered by castor oil intoxication, such as C-reactive protein concentrations and alkaline phosphatase activities. We suggest that AGFAE phenolic compounds had significant protection against diarrhea involving several mechanisms such as reducing hypersecretion, peristaltic, inflammation, and preserving the endogenous antioxidant levels.

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

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

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

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

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

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

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

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

Combining Different Natural Plant Extracts to Stabilize the Antioxidative Activity of Dragon's Blood.

Dragon's blood () is a traditional Chinese medicine known for its wound hemostasis, blood circulation, and stasis properties. Recently, it has also been utilized in cosmetics, though its antioxidant capacity remains unclear. This study aims to stabilize the bioactivity of dragon's blood using various plant extracts. We evaluated single plant extracts and their combinations to identify the conditions that maintained the antioxidant capacity of dragon's blood the longest. Selected plants included Hibiscus sabdariffa, Clitoria ternatea, Hylocereus sp., Pandanus amaryllifolius, and Camellia sinensis. We used two sources of dragon's blood: Daemonorops draco and Dracaena cochinchinensis. Extraction conditions were optimized and antioxidant activity was assessed using the free radical scavenging ability of 1,1-diphenyl-2-picrylhydrazyl (DPPH), total anthocyanin concentration (TAC), total polyphenol content (TPC), the free radical scavenging activity of ABTS, and a ferric reducing antioxidant power (FRAP) assay. The results showed that all plant extracts exhibited high antioxidant capacity. Clitoria ternatea had the highest DPPH scavenging ability at 93.81%, with the best combination being green tea and Daemonorops draco at 92.57%. Clitoria ternatea had the highest TPC at 9921 mg GAE/100 g, with the best combination (green tea and Dracaena cochinchinensis) at 10500 mg GAE/100 g. ABTS activity was highest for green tea at 98.3%, with the best combination (Clitoria ternatea and Daemonorops draco) at 93.29%. The FRAP assay showed that green tea had the highest electron-donating potential at 3.85 mg/mL, with the best combination (Daemonorops draco and Dracaena cochinchinensis) at 3.71 mg/mL. This study advances our understanding of the antioxidant properties of these plants and the traditional Chinese medicine dragon's blood, enhancing the efficacy of dragon's blood in skincare and cosmetics. Moreover, the application of these extracts could rejuvenate local agriculture, impacting the skincare, cosmetics, and sustainable agriculture sectors.

Polyphenol Extraction from Musa corniculata Peel Using Microwave Assisted Extraction (MAE) Method with Ethanol Solvent

Banana peel (Musa corniculata) is one of the superior plants in Indonesia which is rich in polyphenolic compounds as a source of antioxidants. The potential of polyphenolic compounds as antioxidants can be used as an alternative to reduce banana peel waste. This study aims to determine the total content of polyphenols and antioxidant activity of horn banana peel extract. Extraction used the Microwave Assisted Extraction (MAE) method with ethanol solvent and the variables were extraction time (4, 7, and 10 minutes), solvent concentration (50, 73 and 96 %), ratio of simplicia mass to solvent volume (1:12, 1 :8, 1:6 g/mL) with a microwave power of 150 Watt. Determination of polyphenol content using the Folin-Ciocalteau method and the ability of polyphenols as antioxidants were analyzed by DPPH test. This study used the Design Expert 13 Response Surface Methodology software, the Box Behnken type, to determine the extraction parameters for the total polyphenol content. The highest total polyphenol content was obtained at 354.02 mg GAE/g from the combination of parameters 50% solvent concentration, 10 minutes extraction time, and the ratio of horn banana peel powder to 1:8 g/mL solvent.

Stability of color and biologically active compounds of pasteurized juices from potatoes with colored flesh.

Juices from potato varieties with colored flesh contain a large amount of biologically active compounds, but they tend to darken enzymatically, which deteriorates the quality. One of the factors that can improve the color of juices is pasteurization. The aim of the study was to investigate the effect of pasteurization temperature on the anthocyanin content and color of juices from potatoes with colored flesh. The research material included juices from potato varieties with red and purple flesh. Juices pasteurized at 75 °C were characterized by the lightest color and an increase in the a* (red color) and b* (yellow color) parameters compared to unpasteurized juices. Pasteurization of juices reduced the amount of glycoalkaloids by an average of 54% compared to unpasteurized juices (larger losses in the content of α-chaconine than α-solanine). Purple potato juices showed a higher content of total polyphenols by an average of 30% and anthocyanins by 70% than juices from red potatoes. Pelargonidin and its derivatives were identified in red potato juices, while petunidin and peonidin were the most abundant in purple potato juices. Higher losses of total polyphenols were found in juices from red varieties of potatoes, while anthocyanins were less thermostable in juices from varieties with purple flesh.

Sustainable Extraction Protocols for the Recovery of Bioactive Compounds from By-Products of Pomegranate Fruit Processing.

This study investigates sustainable extraction protocols for the recovery of bioactive compounds from by-products of various pomegranate (Punica granatum L.) cultivars, including Acco, Hicaz, Jolly Red, Parfianka, Valenciana, and Wonderful, generated during the industrial processing of the fruits. Advanced extraction technologies, including ultrasounds, microwaves, and hydrodynamic cavitation, have been compared to conventional extraction procedures and utilized to enhance extraction efficiency while also minimizing environmental impact. Water-based extraction methods have been utilized to promote the development of sustainable and eco-friendly processes. The comparison between conventional extractions and ultrasound-assisted extractions (UAEs) and microwave-assisted extractions (MAEs) demonstrated notable improvements in extraction yields, particularly for ellagitannins (punicalins, punicalagins, and ellagic acid) and total polyphenols, with increases ranging from about 45 to 200%. However, the increases directly comparing UAEs to MAEs ranged from about 4 to 6%. This indicates that while both UAEs and MAEs offer notable improvements over conventional extractions, the differences in extraction efficiency between the two advanced methods were relatively modest. These advancements were observed across various pomegranate cultivars, highlighting the versatility and effectiveness of these methods. Notably, hydrodynamic cavitation-based extractions (HC) emerged as particularly promising, consistently yielding the highest levels of bioactive compounds (ellagitannins and total polyphenols), especially when operated at higher frequencies. Compared to conventional extractions, HC exhibited substantial increases in extraction yields for Wonderful pomegranate by-products, surpassing the efficiency of both UAEs and MAEs (approximately 45 and 57% for UAE and MAE, respectively, versus about 80% for HC). Among these advanced techniques, HC has emerged as particularly promising, yielding the most favorable results and leading to significant improvements in the yield of bioactive compounds. When directly compared to UAEs and MAEs, HC increased extraction yields by over 20%. Furthermore, HC allowed for shorter extraction times. The Wonderful cultivar consistently exhibited the highest levels of ellagitannins and the highest total polyphenol content among all types of extraction procedures used, whether conventional or advanced. This highlights the great potential of the Wonderful cultivar in terms of bioactive compound extraction and underscores its significance in research and applications related to pomegranate processing and utilization. This study suggests that the implementation of these advanced technologies into extraction processes represents a significant advancement in the field, offering a promising avenue for the development of efficient and environmentally friendly extraction methods for obtaining valuable bioactive compounds from pomegranate processing by-products.

Monitoring storage characteristics of gray mold inoculated strawberries treated with limonene liposome and oxygen absorbers and prediction of sensory shelf‐life with UV‐VIS‐NIR reflectance

AbstractIn this research, the effect of grey mold inoculation and subsequent postharvest treatment with limonene‐liposomes and oxygen absorbers is observed on the storage characteristics of strawberries. The survival analysis of the end of sensory shelf‐life indicated that inoculated strawberries were 9.96 times more likely to be rejected compared to uninoculated strawberries. The inoculation also resulted in lower firmness, higher rate of weight loss, higher CO2 respiration rates, and higher total polyphenol contents. Among the inoculated strawberries, limonene‐liposome treated strawberries had a longer average shelf‐life by 1.5 days compared to control inoculated strawberries. Similarly, oxygen absorber treated strawberries had lower respiration rates and lower rate of weight loss. The sequential addition of variables in the multiple linear models fitting days till rejection (DTR) show that up to 52% of the variation in DTR can be explained from days of storage, state of inoculation, firmness, respiration rate and total anthocyanin content. The models built from storage characteristics other than state of inoculation can explain up to 26% of variation in DTR. The partial least square regression (PLSR) models for the prediction of DTR built from two different types of spectral data, UV‐VIS and NIR, yielded evaluation R2 up to 0.778 and 0.765 respectively.

Biochemical Characterization of Temi Tea from Sikkim

Tea is the most popular non-alcoholic beverage in the world well known for its refreshing and stimulative properties. Temi tea is a top-notch organic tea brand being grown in the sole tea estate in the mountainous state of Sikkim which has high demand in the international market and has not been studied scientifically so far. Therefore, the present study was conducted to assess and compare the total polyphenol content, total flavonoid content, total tannin content and antioxidant activity in the processed Temi tea samples collected across different season (flush) which is expressed on dry weight basis. Total polyphenols, flavonoid, tannin and antioxidant activity were studied spectrophotometrically. Results of the analysis revealed that the highest total polyphenol content, highest flavonoid content and highest antioxidant activity was found in T1 (Green tea sample of Spring flush) while the highest total tannin content was found in (T2) Black tea (Spring flush).

Changes in the Physicochemical and Bioactive Properties of Yerba Mate Depending on the Brewing Conditions.

Yerba Mate drink made from dried and crushed leaves and twigs of Paraguayan holly (Ilex paraguariensis A. St.-Hil.), which is a valuable source of bioactive substances, in particular antioxidants. The available literature lacks data on changes in the content and profile of bioactive compounds such as tannins, caffeine, the phenolic acid profile of flavonoids and carotenoids, as well as total polyphenol content and antioxidant activity in Yerba Mate infusions depending on different brewing conditions, and how different brewing conditions affect the physicochemical properties of these infusions. Therefore, this study evaluated the physicochemical properties of dried and Yerba Mate infusions prepared via single and double brewing processes at 70 °C and 100 °C. The organoleptic evaluation, as well as the instrumental color measurement, showed significant changes in the total color difference (ΔE) and the L*a*b* chromatic coordinates of dried Yerba Mate samples and their infusions. Moreover, the research showed higher contents of tannins (mean 1.36 ± 0.14 g/100 g d.m.), caffeine (mean 17.79 ± 3.49 mg/g d.m.), carotenoids (mean 12.90 ± 0.44 μg/g d.m.), phenolic acids (mean 69.97 ± 7.10 mg/g d.m.), flavonoids (mean 5.47 ± 1.78 mg/g d.m.), total polyphenols (mean 55.26 ± 8.51 mg GAE/g d.m.), and antioxidant activity (mean 2031.98 ± 146.47 μM TEAC/g d.m.) in single-brewed Yerba Mate infusions compared to double-brewed (0.77 ± 0.12 g/100 g d.m., 14.28 ± 5.80 mg/g d.m., 12.67 ± 0.62 μg/g d.m., 57.75 ± 8.73 mg/g d.m., 3.64 ± 0.76 mg/g d.m., 33.44 ± 6.48 mg GAE/g d.m. and 1683.09 ± 155.34 μM TEAC/g d.m., respectively). In addition, infusions prepared at a lower temperature (70 °C) were characterized by a higher content of total polyphenols and higher antioxidant activity, in contrast to the tannin and carotenoid contents, the levels of which were higher at 100 °C than at 70 °C. Considering the high amount of bioactive ingredients, in particular antioxidants, and a wide range of health benefits, it is worth including Yerba Mate in the daily diet.

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

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