High Phenolic Compounds Research Articles

Phytochemical Constituent and Cumulative or Antagonistic Effects of Crops Plant Organ Combination on Free Radical Scavenging Capacity and Antioxidant Compound Content

Aims: In Burkina Faso, the majority of plant-based recipes are a combination of plant organs from the same or different species. For these recipes’ producers, the aim is to improve efficiency. However, our ethnobotanical surveys have revealed that for some species, efficacy is better when the species is not combined, or when it is combined in small proportions with other species. The aim of this study is to assess the effect of plant organ combination on free radical scavenging activity, phenolic compound content and flavonoid content. Study Design: The work combined harvesting and processing of plant material from September to November 2023, and laboratories analysis from January to March 2024 at Natural Substances Departement of Institut de Recherche en Sciences Appliquées et Technologie, Ouagadougou. Methodology: We prepared two batches of recipes, first combining two species from the same genus, then two species from different genera. The powder of each plant without combination was also used to compare data. Phytochemical screening was first carried out with TLC and LC-MS analysis on each plant extract. We then assessed the phenolic compound content (PCC) using Folin-Ciocalteu method, flavonoid content (FCC) using aluminum chloride test, antioxidant content using TEAC method and free radical scavenging activity using DPPH method, for different batches. Results: Phytochemical constituent in the three species are phenolic compounds, terpenoids and nitrogen derivatives. The results of biological property evaluation suggest that for best efficacy and to obtain a high phenolic compound content, Lippia multiflora leaves should be used separately, or combined in 70% proportions with Lippia alba, then in 50% proportions if the combination is made with Ocimum basilicum. Conclusion: This research has provided relevant results to guide players in the field of traditional medicine and users of herbal remedies.

Protective Effects of Annona Atemoya Extracts on Inflammation, Oxidative Stress, and Renal Function in Cadmium-Induced Nephrotoxicity in Wistar Rats.

Cadmium (Cd), a highly toxic heavy metal from agricultural activities, and its exposure can lead to impaired renal function by increasing reactive oxygen species. The atemoya fruit is known for its high phenolic and antioxidant compounds. This study aimed to evaluate the effects of atemoya extracts on renal function, oxidative stress parameters, and inflammatory biomarkers in a cadmium-induced nephrotoxicity model. Three aqueous extracts were prepared from different parts of the atemoya fruit: seeds, peel, and pulp. Twenty-five male Wistar rats were allocated into four groups: control, seed, peel, and pulp extracts at 2 g/kg for 25 days. All treatment groups administered intraperitoneal injections of cadmium chloride (CdCl2) (2 mg/kg) to induce renal damage. The cadmium-treated groups showed decreased creatinine clearance, SOD, CAT, and GPx activities (p < 0.05) and increased serum levels of TNF-α and IL-6 compared to the control group (p < 0.05). The treatment with seed, peel, and pulp extracts increased creatinine clearance (p < 0.05), increased SOD, CAT, and GPx activities (p < 0.05), and reduced serum levels of TNF-α and IL-6 compared to the Cd group (p < 0.05). This study supports the use of atemoya as a promising candidate for mitigating nephrotoxicity and highlights the importance of its antioxidant and anti-inflammatory properties in renal health.

Enhancing the medicinal properties and phytochemical content of bitter melon (Momordica charantia L.) through elicitation with brassinosteroid, ethrel, and carrageenan

Bitter melon (Momordica charantia L.) is well-known for its high protein, steroid, alkaloid, mineral, lipid, triterpene, and phenolic compound content, as well as its medicinal properties, particularly its anti-diabetic effects. To investigate the impact of elicitors on the morphology and phytochemical characteristics of bitter melon (Jounpouri cultivar) over two consecutive years (2018 and 2019), we conducted a field experiment. The study aimed to determine the effects of Ethrel, brassinosteroids (BRs), and k-carrageenan on yield and the production of anti-diabetic agents in M. charantia farm crops. The elicitors included ten levels, ranging from a control group to Ethrel (100, 300, and 600 mg l− 1), brassinosteroids (BRs) (0.1, 0.5, and 1 mg l− 1), and k-carrageenan (200, 400, and 600 mg l− 1). These characteristics included leaf area, leaf length, leaf width, fruit parameters, carbohydrate content, total phenols and flavonoid accumulation, antioxidant activity, total acid, ascorbic acid, momordicine, and charantin. Across both years, we observed the highest flavonoid accumulation and antioxidant activity in the Ethrel treatment group. Specifically, applying 0.5 mg l− 1 BRs and 300 mg l− 1 Ethrel led to an 18.8% and 14.8% increase in momordicine content, respectively. All elicitor treatments, particularly at 0.1 mg l− 1 BRs, significantly increased leaf area, leaf length, and leaf width compared to the control group in both cropping years. Additionally, the application of all elicitors resulted in increased fruit weight, dimensions, and yield over the two consecutive years. Notably, in 2018, 600 mg l− 1 Ethrel contributed to enhanced fruit weight and yield, while in 2019, 0.5 mg l− 1 BRs exhibited the same effect. Metabolic and physiological changes in bitter squash induced by employed elicitors over two different years (2018–2019) are strongly dependent on a variety of environmental factors such as temperature and rainfall. In conclusion, using BRs as an elicitor has the potential to optimize the health benefits of bitter melon by increasing the content of two bioactive molecules, momordicine and charantin.

Eco-friendly technologies for obtaining antioxidant compounds and protein hydrolysates from edible insect Tenebrio molitor beetles

The functional properties of edible insects can be explored by a joint use of novel technologies. This work applied varied pre-treatments (ultra-sound-assisted extraction, UAE; microwave-assisted extraction, MAE; temperature-assisted extraction, TAE; CO2-assisted extraction) and solvents (water, ethanol, water:ethanol) in Tenebrio molitor beetles to enhance the extraction of phenolic compounds with antioxidant activity. An enzymatic hydrolysis (EH) was performed in wet and treated biomasses to determine the protein hydrolysis. Higher phenolic compounds and antioxidant activity was released after MAE using water as solvent compared to the other treatments and solvents. Treatments decreased 32 %, 19 % and 30 % the protein, chitin and lipids content. EH improved protein and amino acids hydrolysis in the MAE-treated insects, followed by UAE and TAE treatments. In conclusion, MAE was the most effective to release phenolics and antioxidant activity from T. molitor beetles, while using MAE followed by EH improved protein and amino acids hydrolysis, envisioning valuable applications for this insect biomass.

Effect of Ozone assisted hydro cooling system on cooling characteristics, microbial inactivation, and quality of fresh produce (amla and tomato)

The ozone assisted hydro cooling (OAHC) process is introduced for simultaneous disinfection and pre-cooling of fresh produce. This study was conducted to examine the effect of different ozone concentrations (0.3, 0.7, and 1.5 ppm) on hydrocooling process and postharvest qualities of amla and tomato. The investigation included post-harvest qualities characteristics assessment between OAHC and cold room cooling. It was observed that the integration of ozone into hydrocooled water did not negatively impact cooling kinetics, while an ozone concentration of 1.5 ppm reduced E. coli count by 2.4 and 3.1 log cycles from tomato and amla, respectively. SEM analysis revealed no significant changes in amla and tomato pericarp microstructure during the OAHC process. In addition, OAHC-treated amla and tomato demonstrated lower weight loss, ascorbic acid, and higher phenolic compounds. The study outcomes concluded that OAHC technology did not adversely affect the cooling process and quality characteristics during the hydrocooling process and preserved the quality of fresh produce during storage.

Efficient separation and extraction of guaiacol and its derivatives from bio-oils based on a heterogeneous extraction technique

To fully utilized the high value-added phenolic compounds in biomass pyrolysis bio-oils, a heterogeneous extraction method was developed in this study to separate 4-ethylguaiacol, guaiacol, and eugenol from bio-oil one by one. Based on the high selectivity of coordination intermediates generated between Ca2+ and phenolic compounds with hydroxyl and methoxy groups towards the parent phenol, the reaction intermediate between each of 4-ethylguaiacol, guaiacol, eugenol and Ca2+ was used as the extracting agents. Influencing parameters investigated were the sequence of extracting three phenolic compounds from the model bio-oil, the optimal extraction conditions, and the Ca2+ distribution in the original extracting agents at the end of the reaction. The optimal extraction sequence was determined to be 4-ethylguaiacol, eugenol and guaiacol through the evaluation of multiple experiments changing their addition sequence. Under the conditions of 25 °C reaction temperature, 45 min reaction time, and pH value of 7, the extraction efficiency of 4-ethylguaiacol, eugenol and guaiacol from bio-oil reached 60.6 %, 46.1 % and 60.7 %, respectively. Meanwhile, the purity of these three phenolic compounds achieved 62.4 %, 90.0 % and 89.0 %.

Nanoparticles based on biopolymers improved antioxidant activity of phenolic compounds from jambolan (Syzygium cumini (L.) skeels)

Jambolan (Syzygium cumini L.) is an underutilized fruit rich in bioactive phenolic compounds, specially anthocyanins, but the low stability of these substances and interaction with other compounds in the food matrix limit their application as food additives; nanoencapsulation is the best strategy to overcome these limitations. This study aimed to nanoencapsulate a phenolic-rich jambolan extract using whey proteins and pectin by nanoprecipitation in different antisolvent compositions. Two formulations were synthesized (7.33 % extract, 1.67 % pectin, and 5 % concentrated or isolated whey protein) precipitated in different acetone concentrations (50, 70, and 100 % v/v). SEM showed particles with spherical shape and smooth surface. DLS pointed diameters between 82 nm and 116 nm. FTIR indicated chemical interactions between the materials. Encapsulation efficiency showed high phenolic compounds entrapment in all systems [73.81–84.65 %, p > 0.05]. However, particles precipitated in 50 and 100 % acetone (v/v) showed greater anthocyanins retention [56.89–35.24 %, p < 0.05]. Nanoencapsulation potentiated the antioxidant activity up to 110 % more than the crude extract (p < 0.05). These results show the potential of nanoprecipitation as an effective encapsulation process and the biopolymers combination to produce nanoparticles containing jambolan phenolic compounds to promote their application in foods and health products.

Use of Integral Forage Palm Flour as an Innovative Ingredient in New Fettuccine-Type Pasta: Thermomechanical and Technological Properties, and Sensory Acceptance.

Dehydrated integral forage palm cladode flour (FPF) presents a promising nutritional and functional approach to enriching fettuccine-type pasta. This study investigated the use of microwave-dehydrated FPF (at 810 W) as a partial wheat flour substitute (0, 5, 10, 15, and 20% w/w) in fresh and dry fettuccine-type pasta. The thermomechanical properties of flour blends and the technological and sensory attributes of the resulting pasta were evaluated. FPF displayed a high protein (15.80%), mineral (15.13%), dietary fiber (67.35%), and total soluble phenolic compound (251 mg EAG·100 g-1) content. While water absorption (~58%) and dough stability remained consistent across formulations, a decrease in maximum torque during heating was observed (p < 0.05). Fettuccine-type pasta containing 10% FPF exhibited an acceptable optimal cooking time, solid loss, weight gain, and textural properties for both fresh and dry pasta. Sensory evaluation revealed acceptability above 63% for pasta with 10% FPF, with a slight preference for the fresh version. Fresh pasta flavored with garlic and extra virgin olive oil (garlic and oil pasta) achieved a sensory acceptance rate of 79.67%. These findings demonstrate the potential of FPF for fettuccine-type pasta production, contributing desirable technological characteristics and achieving acceptable sensory profiles.

Comparison of Functional Groups in Green Tea Kombucha (Camellia sinensis) and Chamomile Flower Kombucha (Matricaria chamomilla) Using Fourier Transform Infrared Spectroscopy (FTIR)

Kombucha is a fermented beverage made by SCOBY (Symbiotic Culture of Bacteria and Yeast). Substrates in making kombucha drinks can use ingredients that contain high phenolic compounds, such as green tea and chamomile flowers. Green tea is a type of tea that is not fermented or non-fermented and contains more catechins (one of the flavonoid components) and is beneficial for health. Chamomile flower preparations in the form of tea are believed to reduce pain, because they contain flavonoid compounds that can reduce pain, can cure canker sores, overcome sleep problems, digestion, anxiety. This study aims to determine the functional groups contained in chamomile flower kombucha and green tea. The method used is the analysis of functional groups using Fourier Transform InfraRed, then comparisons are made on the resulting functional groups. The results showed that the functional groups contained in chamomile flower kombucha are C-O ether, C-N amine, C=C alkene, C≡C alkyne, C=O ester, and O-H alcohol. While the functional groups found in green tea are C-N amine, C=C alkene, C≡C alkyne, and O-H alcohol. Thus, chamomile flower kombucha and green tea are known to contain secondary metabolite compounds of flavonoids, phenolics, saponins, and tannins.

Metabolomic Profiling of Guadua Species and Its Correlation with Antioxidant and Cytotoxic Activities.

Bamboo plants are widely used in Asian traditional medicine for various health issues and exhibit therapeutic potential. Guadua species are renowned bamboos for their high phenolic compound content, including flavonoids and hydroxycinnamic acid derivatives, and possess noteworthy biological properties. Despite this, there is a notable scarcity of research on the chemical and biological aspects of Latin American bamboo leaf extracts (BLEs), especially concerning the Guadua genus. This study aimed to employ a metabolomics approach to integrate the phytochemical and activity profiles of BLEs to identify potential bioactive markers. We determined the metabolic fingerprints of 30 BLEs through HPTLC, HPLC-DAD, UHPLC-QTOF-MS, and 1H-NMR analyses and screened for antioxidant and cytotoxic activities using ABTS, DPPH, and MTT methods. Ultimately, correlation analyses were performed by using chemometric methods and molecular networking. Our findings present a comprehensive chemical characterization, encompassing 40 flavonoids and 9 cinnamic acid derivatives. Notably, most of these compounds have been reported for the first time within the genus, signifying novel discoveries. Additionally, certain compounds identified in other species of the subfamily Bambusoideae provide valuable comparative insights. These compounds demonstrated a significant correlation with antioxidant potential, with values exceeding 100 and 30 μmol of TE/g of extract for ABTS and DPPH, respectively, in the samples. Extracts from G. incana and G. angustifolia exhibited potent cytotoxic effects with IC50 values of 1.23 and 4.73 μg/mL against HCT-116 colon cancer cells, respectively. Notably, glycosylated flavones showed a strong correlation with cytotoxicity. These new findings significantly contribute to our understanding of the chemical composition and biological properties of these often overlooked bamboo species, providing them with important added value and alternative use.

Biochemical properties of polyphenol oxidase purified from Sarali plum (Prunus domestica)

Enzymatic browning, catalysed by the enzyme polyphenol oxidase in fruit and vegetables, limits the efficient use of natural resources and promote food waste. Plums are a popular fruit with consumers around the world and are considered an important raw material in the food industry. Plums are very susceptible to enzymatic browning due to their high phenolic compound content and climacteric nature. The aim of this study is to purify the polyphenol oxidase enzyme from Sarali plum (Prunus domestica) and to determine its biochemical properties, kinetic parameters, pH and thermal stability and inhibition. In this study, polyphenol oxidase enzyme was purified 22.54-fold by affinity chromatography using Sepharose-4B-l-Tyr-p-amino benzoic acid affinity gel. The purity and molecular mass of the enzyme were determined by SDS-PAGE and non-denaturing PAGE (native PAGE). The molecular mass of the enzyme was estimated to be 72.44 kDa by SDS-PAGE. The enzyme was confirmed as PPO by native PAGE as a single band. Kinetic characterization studies were conducted for both catechol and 4-methyl catechol substrates. The optimal pH and temperature for both substrates were found to be 7.0 and 20 °C, respectively. The thermal stability of PPO was investigated, and it retained about 90% of its activity for 90 min at 4 °C. The determination of KM and Vmax was carried out using the Lineweaver–Burk plot. The substrate specificity (Vmax/KM) values for catechol and 4-methyl catechol were determined as 790.91 ± 37.34 and 492.06 ± 13.75 respectively. The enzyme exhibited the best activity towards catechol substrate. IC50, Ki constant and inhibition types were determined for various anti-browning agents on PPO enzyme. Ascorbic acid, l-cysteine, citric acid, salicylic acid and tartaric acid effectively inhibited PPO activity.

Aktivitas Antioksidan dan Evaluasi Sensori Kukis Tersubstitusi Tepung Kacang Hijau dan Tepung Kulit Buah Naga Merah

Bad eating habits with high fat content but low fiber have been linked to the rise of degenerative diseases, and this is a main driven factor of developing high fiber and antioxidant foods. Green bean flour contains high protein and phenolic compounds such as flavonoids while red dragon fruit peel flour contains high antioxidants and fiber. The aim of this study was to investigate physico-chemical and sensory properties of cookies substituted with green bean and red dragon fruit peel flour. The flour formulations consisted of wheat flour (TT), red dragon fruit peel flour (TN), and green bean flour (TK) as follows: K1 (37.5% TT:62.5% TN), K2­ (37.5% TT:62.5% TK), F1 (38% TT:47% TN:15% TK), F2­ (38% TT:31% TN:31% TK), and F3­ (38% TT:15% TN:47% TK) as well as control K0 (100% TT). Cookies quality was observed, including physical properties, chemical properties, and sensory properties. The results of this study showed that substitution of green bean and red dragon fruit peel flour in the cookies had significant effects on physico-chemical properties and sensory tests. Treatment F3 was the best formulation based on physical, chemical, and sensory properties with hardness (8.75 N), L* (42.28), a* (17.31), b* (22.05), volume development (29.41%), moisture content (5.68%), ash (3.56%), fat (24.47%), protein (9.47%), carbohydrate (57.38%), crude fiber (13.12%), antioxidant capacity of (49.32%), and IC50 (97.92 ppm). The results of the sensory test for F3 sample had scores for color (1.13), aroma (2.43), taste (4.27), texture (3.23), and overall liking (4.30).

Effects of different drying techniques of ground sprouted chickpeas on quality, textural properties, and sensory attributes of fried falafel

AbstractThe process of sprouting makes legumes better by changing their nutrition, chemicals, and taste. Ground sprouted chickpeas are commonly used as the main ingredient in falafel. The aim of this research was to study the impact of drying techniques that include hot‐air, infrared, and microwave on the moisture, ash, total phenolics, antioxidant capacity, color, and rehydration ratio of dried ground sprouted chickpeas. Also, the effects of drying techniques of ground sprouted chickpeas on the moisture, ash, total phenolics, antioxidant activity, color, volume, density, oil content, textural properties, and sensory attributes of fried falafel were examined. The total phenolics of hot‐air‐dried, infrared‐dried, and microwave‐dried samples were 463.42, 766.20, and 470.82 μg Gallic acid (GA)/g dry, respectively. The infrared‐dried ground sprouts had the highest antioxidant capacity. Additionally, the total phenolic content and antioxidant capacity of fried falafels made from infrared‐dried ground sprouted chickpeas were significantly higher than those of the fried falafels made from hot‐air‐dried and microwave‐dried sprouts (p &lt; .05). The mean values of lightness, redness, and yellowness of the fried falafel core ranged from 57.37 to 59.29, 3.66 to 6.88, and 40.50 to 43.31, respectively. The lowest oil absorption was related to the sample prepared from the hot‐air‐dried sprouted chickpeas (p &lt; .05). The firmness, cohesiveness, springiness, and chewiness of the fried falafels were between 38.17 N and 91.56 N, 0.29 and 0.44, 0.48 and 0.58, and 5.38 N and 17.24 N, respectively. The use of infrared‐dried sprouted chickpeas for producing fried falafel, due to the highest odor, flavor, and overall acceptance scores, high phenolic compounds and antioxidant activity, high volume, low density, and low hardness, is recommended.

Effect of probiotic Lactiplantibacillus plantarum strains on some properties of grapefruit juice and naringin

For citrus juices, especially grapefruit juice, bitterness is an important problem. In this study, some probiotic bacteria with naringinase enzyme activity (L. plantarum ACC 54, L. plantarum ACC 28, and L. plantarum 250) were added to grapefruit juice in order to reduce naringin, one of the most important bitterness components. Then, the physicochemical properties of grapefruit juice were investigated with changes in antioxidant activity, phenolic compounds and naringin amount. Improvements in the physicochemical properties of grapefruit juices were detected in the first three days of storage. Water-soluble dry matter, determined as Brix, was 9.13 on the first day of storage, and this amount decreased to 8.66 after 4 weeks of storage. Likewise, pH decreased from 3.58 to 3.11, and titratable acidity increased from 0.79% to 1.46%. Colour values were determined spectrophotometrically. During the storage period, IC value varied between 3.98 and 5.24, colour shade 1.27–1.29, red colour 32.18–32.54%, yellow colour 41.022–41.97%, and blue colour 26.80–25.49%. From the beginning of the storage period to the end of 4 weeks of storage, decreases were identified for DPPH• and ABTS•+ radicals, with the results changing from 16.41 to 31.98 and from 7.45 to 11.95, respectively. Total phenolic content was determined using the Folin-Ciocalteu reagent and values were 643.32–319.72 mg GAE/L from the beginning to the end of storage. The phenolic compound profile was determined by LC-MS/MS and the highest phenolic compound was found to be quinic acid (35768.88 ppb) in B25 at the end of the 4th week. The amount of naringin in grapefruit juice samples was determined by HPLC. The highest decrease (61.5%) in the amount of naringin in the samples was detected in B37 at the end of the 3rd day.

Chemical Composition, Nutritional Value, Antioxidative, and In Vivo Anti-inflammatory Activities of Opuntia Stricta Cladode.

The cactus family plant has been used in folk medicine for a long time. In this work, Opuntia stricta chemical composition and its antioxidative and anti-inflammatory properties were investigated. Our results showed that O. stricta is highly rich in fibers and minerals. The present study assessed the levels of polyphenol contents and antioxidant and in vivo anti-inflammatory activities. The highest phenolic compounds and antioxidant activity were observed in the methanolic extract. Concerning the qualitative analysis, nine phenolic and organic acids were identified and quantified by high-performance liquid chromatography (HPLC). Luteolin-7-Glu (4.25 μg/g), apigenin-7-Glu (3.15 μg/g), and catechin (2.85 μg/g) were identified as major phenolic compounds. The predominant fatty acids detected by gas chromatography (GC) coupled to a flame ionization detector were linoleic and linolenic acids (35.11%). A factorial design plan was used to determine the effect of temperature, agitation speed, and maceration period on phenolic contents. In vivo, the methanol extract from Opuntia stricta showed anti-inflammatory activity. The computational modeling reveals that O. stricta compounds bind VEGF, IL-6, and TNF-α with high binding scores that reach -8.7 kcal/mol and establish significant molecular interactions with some key residues that satisfactorily explain both in vitro and in vivo findings. These data indicate that Opuntia stricta cladode powder could be potentially useful in pharmaceutical and food applications.

Advanced valorisation for cork wastewater

The cork manufacturing process generates cork boiling wastewater, characterized by high COD and phenolic compounds content. The main aim of this study is the advanced valorization of these spills through a green and efficient process with two main stages. Firstly, most of the organic matter was removed by an optimal design of a precipitation with calcium. The resulting depuration rates were in the ranges 37–53 % for COD and 70–87 % for TPC. Secondly, the precipitates generated were subjected to a biodigestion process with production of methane (up to 234 L CH4·kg VS−1) and fertilizers. In conclusion, good recovery of interesting by-products and a good yield of depuration were achieved with the technology proposed, avoiding the use of toxic reagents and demonstrating the potential of concentrate precipitates from CBWs as substrates for biodigestion.

The physicochemical characteristics and phenolic bioaccessibility of defatted millet bran powder prepared using superfine grinding

Since defatted millet bran (DMB) is considered unpalatable and its poor application performance means that it is only used as animal feed, this product is wasted and underutilized. This study altered the shapes of processed DMB particles using superfine grinding technology, physically overcoming the binding forces within the material. This reduced the particle sizes and surface roughness while increasing the tap density, peak temperature, and angles of repose and slide. Superfine grinding significantly disrupted the cell wall matrix, substantially increasing the total phenolic content (TPC) and antioxidant properties compared to coarse and fine powders. Additionally, the superfine powder exhibited high phenolic compound bioaccessibility (vanillic, protocatechuic, syringic, ferulic, and isoferulic acid, and 2,3-dihydroxybenzoic). These findings highlighted the potential use of superfine grinding technology to expand DMB application as a functional food.

A Mediterranean diet improves glycation markers in healthy people and in those with chronic diseases: a systematic review of clinical trials.

Consumption of the Mediterranean diet (MedDiet) has beneficial effects on cardiometabolic health and aging. This systematic review aimed to critically investigate the effect of the MedDiet on glycation markers in healthy or overweight individuals with type 2 diabetes or cardiovascular disease. MEDLINE, EMBASE, Web of Science, and the Cochrane Library were searched, using the terms "Mediterranean diet" AND "glycation end products, advanced". Three randomized and 3 nonrandomized clinical trials, containing data on 2935 adult and elderly individuals with normal weight or overweight, were included. All extracted data were compiled, compared, and critically analyzed. The authors of most of the studies demonstrated a reduction in serum concentrations of advanced glycation end products (AGEs), such as εN-carboxymethyllysine and methylglyoxal, and in skin autofluorescence levels after at least 4 weeks of adherence to the MedDiet. The MedDiet also led to positive effects on gene expression of receptors for AGEs, as RAGE and AGER1, and an enzyme involved in detoxification (glyoxalase I). There is no evidence that short-term adherence affects glycation markers. Glycation markers improved in response to the MedDiet. The possible mechanisms involved may be related to the low AGE and refined sugars content of the diet, as well as its high monounsaturated fatty acid, phenolic compound, and dietary fiber contents. PROSPERO registration no. CRD42021284006.

CTAB Protocol for Obtaining High-Quality Total RNA from Hibiscus rosa-sinensis and Other Related Plants of the Family Malvaceae.

Malvaceae family, also known as the Mallow family, is a family of flowering plants containing Hibiscus rosa-sinensis and other plants of high medicinal value. This study focuses on the challenges associated with high-quality RNA extraction from Hibiscus rosa-sinensis and its related plants characterized by high levels of mucilage and phenolic compounds in their tissues. High mucilage and secondary metabolite content pose obstacles in obtaining high-quality RNA, negatively impacting downstream applications, such as gene expression analysis. Our research aimed to develop an efficient RNA extraction method tailored to the unique characteristics of Malvaceae family plants especially Hibiscus rosa-sinensis. Through the substitution of NaCl with KCl, a crucial component of the CTAB buffer, our methodology successfully addressed the challenges posed by high mucilage and phenolic compound levels. This modification led to a significant reduction in sample viscosity, which is because of the high mucilage in these plants. Our modified CTAB extraction method yielded significantly more RNA with higher purity than the conventional CTAB methods alone. The extracted RNA was largely intact, as indicated by 28S/18S ratios and RIN values, yielding high-quality RNA with improved purity suggested by the 260/280 and 260/230 ratios. The proposed approach not only serves as a solution to the specific challenges encountered in Hibiscus rosa-sinensis but also holds promise for broader applications across different plants within the family.

Determination of changes in bioactive components, antioxidant capacity, phenolic components and mineral values of date fruits stored in different packages and temperatures for six months

The moisture results, bioactive compounds, phenolic and mineral amounts of date fruits showed significant changes depending on package types, storage temperatures and fruit types. The moisture content of date fruits stored at -18 °C was higher than that of date fruits stored at other temperatures (5 and 25 °C). The highest moisture loss in date fruits was observed in fruits stored at 25 °C. The storage temperature with the highest total phenol amounts of the Khalas, Ruzeiz and Sukkari date cultivars was at 25 °C, followed by 5 °C and − 18 °C in decreasing order. The storage temperature and packaging types with the highest total flavonoid content of the “Ruzeiz” date variety were “open cardboard” and “sealed in plastic bag and stored in closed cardboard” at 25 °C. In general, the highest phenolic compounds were detected in “Khalas” date variety, followed by “Ruzeiz” and “Sukkari” varieties in decreasing order. While the most abundant macro element in date varieties was K, followed by P, Mg and Ca, the most abundant micro elements were Fe, and followed by Mn, Zn, B and Cu in decreasing order. The P, K, Ca, Mg, Fe, Zn and B results of the “Khalas” date variety stored at 25 °C were higher than those of the “Khalas” date fruits stored at other temperatures.