Highest Total Phenolic Content Research Articles

Aromatic Herbs of the Lamiaceae Family as Functional Ingredients in Wheat Tortilla

The rationale for this research is the investigation of the potential health benefits as well as the antibacterial and antifungal properties of selected aromatic plants from the Lamiaceae family, which may lead to the development of improved functional foods. The present study investigated the effects of incorporating dried aromatic plants Thymus vulgaris, Thymus serpyllum, Thymus × citriodorus, Origanum vulgare and Rosmarinus officinalis at a concentration of 1% in refined wheat flour and wholemeal flour on the production of functional tortillas. Sensory analysis was employed to identify the optimal 1% addition, with the objective of achieving a favorable flavor and aroma profile. It was hypothesized that this addition would affect water activity, moisture, texture, color, antioxidant content and phenolic content, thereby enhancing the tortillas as a source of bioactive compounds. The results indicated that the type of flour used had a significant impact on the water activity of the tortillas, with wholemeal flour resulting in higher water activity than refined flour. The water activity ranged between 0.735 and 0.821, while the water content remained relatively stable. The water activity in whole-grain tortillas was significantly higher than that of refined flour tortillas, with a value exceeding 0.8, which makes them susceptible to mold growth and the production of mycotoxins. The sensory evaluations indicated that the enriched refined flour tortillas with common thyme (Thymus vulgaris), lemon thyme (Thymus × citriodorus) and rosemary (Rosmarinus officinalis) were rated highly; a similar result was observed for the whole-grain tortillas enriched with wild thyme (Thymus serpyllum) and lemon thyme. The whole-grain tortillas with rosemary were rated the highest of all the tortillas. The addition of aromatic plants increased the phenolic content and the antioxidant potential, depending on the flour type and the plant used. The addition of wild thyme and rosemary resulted in a significant increase in the phenolic content of wheat tortillas, while all enriched whole-grain tortillas exhibited a higher phenolic content than the control samples. The highest phenolic content in whole-grain tortillas was found in those fortified with rosemary, oregano and wild thyme. The highest antioxidant content was recorded in tortillas prepared with rosemary, irrespective of whether the flour used was refined or wholemeal. Fourteen phenolic compounds were tentatively identified in aromatic plants tested. The main phenolic compounds in Origanum vulgare were flavonoids. Rosmarinic acid was the dominant phenolic compound in rosemary and all thyme species, reaching the highest level in rosemary. Such high levels of rosmarinic acid may be responsible for the high antioxidant and total phenolic contents observed in rosemary extracts and also in tortillas when this plant is included in the recipe. The results of this study indicate that selected aromatic plants, particularly rosemary, have the potential to be utilized as functional ingredients in bakery products. By incorporating dried aromatic plants from the Lamiaceae family into wheat flour tortillas, food manufacturers can create products that not only taste better but also provide added health benefits. The use of selected herbs can improve the nutritional profile of tortillas by increasing antioxidant properties and, due to the properties of herbs, extend the shelf life of the product.

POTENTIAL ANTIOXIDANT ACTIVITY OF SURUHAN LEAF AND STEM EXTRACT (Peperomia pellucida L. Kunth) USING THE DPPH METHOD AND DETERMINATION OF PHENOLIC AND FLAVONOID LEVELS

Antioxidants are compounds that are capable of neutralizing free radicals. One plant with potential antioxidant properties is Peperomia pellucida. Objective: This study aimed to determine the antioxidant activity, total phenolic content, and total flavonoid content of extracts of the leaves and stems of Peperomia pellucida. Methods: Antioxidant activity was tested using the DPPH method, while the total phenolic and flavonoid contents were measured using UV-Vis spectrophotometry. Extraction was performed via reflux using three different solvents: n-hexane, ethyl acetate, and ethanol. Results: The highest antioxidant activity was found in the ethanol extract of the leaves, with an IC50 value of 36.85 µg/mL, and in the stems, with an IC50 value of 71.28 µg/mL. The highest total phenolic content in the ethanol extract of the leaves was 14.46 mg GAE/g and that in the stems was 12.82 mg GAE/g. The highest total flavonoid content in the ethanol extract of the leaves was 12.12 mg QE/g and that in the stems was 10.49 mg QE/g. Conclusion: The results indicated that the ethanol extract of Peperomia pellucida leaves exhibited very strong antioxidant activity. Keywords: antioxidants, DPPH, phenolic, flavonoids, suruhan Plants

Beyond Traditional Methods: Deep-Learning Machines Empower Fingerroot (Boesenbergia rotunda)-Extract Production with Superior Antioxidant Activity.

This study investigated the impact of drying parameters on the quality of fingerroot (Boesenbergia rotunda) extract, focusing on phenolic compounds, flavonoids, and antioxidant activity. A Box-Behngen design was employed to evaluate the effects of maltodextrin concentration, inlet temperature, and outlet temperature on the extract's properties. The highest total phenolic content (18.96 µg of GAE/mg extract) and total flavonoid content (33.52 µg of GE/mg extract) were achieved using 20% maltodextrin, a 160 °C inlet temperature, and an 80 °C outlet temperature. Antioxidant activity, measured by DPPH and FRAP assays, was also influenced by drying parameters. Stepwise regression analysis revealed that maltodextrin concentration significantly affected all responses, while the inlet temperature had no significant effect. The outlet temperature significantly influenced FRAP activity. The developed mathematical models accurately predicted experimental values, validating the effectiveness of the RSM and Deep-Learning Machine. Optimal drying conditions for maximizing phenolic compounds were determined to be 20% maltodextrin, a 150 °C inlet temperature, and a 70 °C outlet temperature, resulting in TPC 15.33 µg of GAE/mg extract, TF 28.75 µg of GE/mg extract, IC50 value of 3.99 µg/mL, FRAP value at 4.44 µmoL Fe2+/mg extract of phenolic content, and 18.96 µg of the GAE/mg extract. Similar conditions were found to be optimal for maximizing flavonoid content. These findings provide valuable insights for optimizing the drying process of fingerroot extract to preserve its bioactive compounds and enhance its potential applications.

In vitro antidiabetic and antioxidant activities of Galega officinalis extracts.

The purpose of the present study was to determine the total phenolic, flavonoid, and galegine content and antioxidant activity, as well as the invitro antidiabetic potential of different extracts of Galega officinalis using the solvent extraction method. The results demonstrated that the highest yield of extraction (28.05%) and galegine content (17.40 ± 0.04 μg/g of sample) was obtained using water as the solvent (p < .05). However, the highest total phenolic content (TPC) (138.35 ± 0.63 mg GAE per gram of dried GOEs) and total flavonoid content (TFC) (189.12 ± 1.47 mg catechin per gram of dried GOEs) were extracted using A90 (acetone-water, 90:10) solvent. A90 extract exhibited the highest inhibition of sucrase activity (91.42%) (p < .05). Also, the inhibitory activity of A90 against α-amylase (59.96%), α-glucosidase (54.3%), and maltase (62.73%) was significantly higher than that of A70 (acetone-water, 70:30) and E20 (ethanol-water, 20:80) (p < .05). According to antioxidant activity results, the highest ABTS•+ (360.5 ± 15.69 μmol Trolox eq per gram of dried GOEs), hydroxyl radical-scavenging activity (3657.75 ± 21.56 μmol histidine eq per gram of dried GOEs), and FRAP assay (558.18 ± 20.26 μmol FeSO4 eq per gram of dried GOEs) were related to A90, while the best DPPH radical-scavenging activity and metal-chelating activity were related to A70 (302.66 ± 2.42 μmol Trolox equivalents per gram of dried GOEs) and E20 (36.5 ± 1.02 μmol EDTA eq per gram of dried GOEs), respectively. Taken together, A90 appears to be the best solvent to get Galega officinalis extract with the highest antioxidant and antidiabetic activity.

Physicochemical and nutritional quality of pigmented rice and bran: Influence of milling and cooking

Pigmented rice bran is under-researched for human nutrition. This study investigated milling and cooking effects on the physicochemical and nutritional quality of pigmented and non-pigmented rice. Raw rice properties, cooking behavior and nutritional in-vitro quality were evaluated. Samples were cooked following a “risotto” preparation method. Bran removal by milling reduced kernel dimension (15%) and hardness (8%). Pigmented rice had higher total phenolic content (TPC; >41%) and higher antioxidant activity (AOA; >24%) than Carnaroli but milling significantly (p ≤ 0.05) reduced them. The bran was fractionated and (re)added during rice cooking as a new strategy to preserve nutritional compounds at their best. Compared with brown rice, milled samples exhibited greater geometric expansion and shorter cooking times (>47%), confirming that removal of the outer layer facilitated water penetration. Cooking affected the TPC differently depending on the rice variety (e.g., -15.5% for Violet and +7.8% for Orange brown samples). The incorporation of rice bran during cooking improved the “risotto” color and its nutritional value (TPC > 53% and AOA > 60%). Results evidenced the impact of different processing methods on rice quality, suggesting the potential use of rice co-product (i.e., bran) as new ingredient for healthier and more sustainable foods.

Bioactive Compounds and the Antioxidant Activity of Selected Vegetable Microgreens: A Correlation Study

In this study, the content of bioactive compounds and antioxidant activity was determined in five selected vegetable microgreens (daikon, i.e., Japanese radish; Chinese red radish; pea; beetroot; and onion). Total phenolics and chlorophylls were analyzed spectrophotometrically in all investigated microgreens. In addition, the content of betalains was determined spectrophotometrically in beetroot microgreens. HPLC analysis was used to identify and quantify individual phenolic compounds. The antioxidant activity of microgreens was determined by DPPH, ABTS and reducing power assays. The highest content of total phenolics, chlorophyll a and chlorophyll b was found in beetroot microgreens (639.85 mg GAE/100 g DW, 202.17 mg/100 g DW and 79.53 mg/100 g DW, respectively). In beetroot microgreens, the content of total betalains, betacyanins and betaxanthins was determined to be 57.27 mg/100 g DW, 43.58 mg BE/100 g DW and 13.68 mg VE/100 g DW, respectively. Among the investigated microgreens, beetroot microgreens showed the highest antioxidant activity, while pea microgreens exhibited the lowest antioxidant activity in all applied assays. The highest correlation was observed for the content of total phenolics and phenolic acids, as determined by HPLC analysis with antioxidant activity using all applied assays, indicating that these compounds were most important contributors to the antioxidant activity of the investigated vegetable microgreens.

Could 101-14 Mgt Rootstock Affect Post-Spring Frost Vine Developing? Preliminary Findings

(1) Background: Spring frost damage is a common phenomenon that occurs in Southern Chile that considerably affects vine productivity and grape quality. (2) Methods: A field trial was conducted in order to study vine phenology and berry physicochemical parameters in Chardonnay, Sauvignon Blanc and Pinot Noir ungrafted and grafted (onto 101-14 Mgt rootstock) grapevines after a spring frost. This event killed the totality of primary bud shoots when the vines reached the phenological stage of unfolded leaves. (3) Results: From budburst, to flowering of secondary bud shoots, ungrafted Sauvignon Blanc grapevines presented an advanced phenology, whereas 101-14 Mgt rootstock tended to advance the maturity of Pinot Noir grapevines from flowering to ripening of berries. At harvest, berries from secondary buds of vines grafted onto 101-14 Mgt rootstock showed higher soluble solids than the ones from ungrafted Chardonnay and Sauvignon Blanc vines. High total phenolic content was found in berries from secondary buds of the grafted vines, compared to the ones from the ungrafted vines. Berry soluble solids variability tended to statistically decrease toward harvest in the studied plant materials, and the maximum coefficient of variation for soluble solids, berry weight, berry firmness and berry size reached 9.5%, 25.9%, 18.6% and 8.9%, respectively. (4) Conclusions: These preliminary results may be interesting for the Southern Chilean viticulturists since it seems that 101-14 Mgt rootstock could affect phenology and grape berry maturity of grapevines established in the Cautín Valley after spring frost damage.

Fermented Unripe Banana Flour Utilization as a Functional Ingredient in Biscuits.

To prevent losses before consumption due to the rapid ripening of bananas, turning unripe bananas into flour and using it in bakery products can both enhance the functional properties of the product and transform bananas into a high-value product. In this study, it is aimed to enhance the functional properties of banana flour through fermentation, thereby investigating its potential use in the production of healthy snack biscuits which are widely consumed, especially by children and busy people. Different proportions (0%, 15%, and 30%) of unripe banana flour (UBF) and fermented unripe banana flour (FUBF) were added to biscuits, evaluating their impact on physical (color, diameter, thickness, spread ratio), textural (hardness), and functional properties (total phenolic content, antioxidant activity, dietary fiber, glycemic index). The effect of FUBF on biscuit spread ratio compared to UBF was positive (p < 0.05). The addition of UBF or FUBF significantly increased total phenolic content (TPC) and antioxidant activity (p < 0.05), with the highest TPC (1167.88mg GAE/kg) observed in biscuits containing 30% FUBF (p < 0.05). Fermentation showed no significant effect on antioxidant activity of samples (p > 0.05). The glycemic index (GI) values were notably high across all samples, with the control at 78.59 and the 30% FUBF sample at 72.74 (p < 0.05), indicating all samples fell into the high GI food category. Biscuit hardness decreased significantly with UBF or FUBF addition (p < 0.05), while fermentation had no significant impact on hardness (p > 0.05). This study underscores the potential of UBF or FUBF to contribute to healthier snack options with improved functional characteristics.

Araucaria angustifolia and Picrasma crenata extracts as potential agents for the control of phytopathogenic fungi of agricultural interest

To expand knowledge about native species in southern Brazil, different types of extracts from the thin vinaceous bark of A. angustifolia and fragments of branches of P. crenata were evaluated. These were crushed and kept for fifteen days in contact with hydroalcoholic solutions at 70 % v/v and ethanolic (96 % v/v), seven days in the cold aqueous extract, and through the decoction process for 10 min. Afterward, they were evaluated at concentrations of 1.0 %, 2.5 %, 5.0 %, 10.0 %, and 20.0 % v/v on the mycelial development of the phytopathogenic fungi Colletotrichum gloeosporioides, Botrytis cinerea, and Sclerotinia sclerotiorum. The levels of phenolic compounds and total flavonoids were evaluated, and the alcoholic extracts of A. angustifolia had the highest total phenolic content. The main phenolic compounds identified in the P. crenata extract were resveratrol, followed by herperidin, rutin, ferulic acid, and kaempferol, and the main chemical compounds identified in the extracts of A. angustifolia were quercetin, rutin, ferulic acid, kaempferol, and gallic acid. A. angustifolia extracts and P. crenata, during the decoction, were more effective in controlling the phytopathogens C. gloeosporioides and B. cinerea from a concentration of 5 % v/v. The fungus S. sclerotiorum was moderately inhibited in hydroalcoholic extracts at 70 % v/v of P. crenata and A. angustifolia at 1.0 % and 2.5 % v/v concentrations. Effectively controlling these phytopathogenic fungi of agricultural importance confers importance on the conservation of these native species of socio-biodiversity in the Atlantic Forest in southern Brazil.

Effect of water chestnut based edible coating on the physicochemical quality and shelf life of apples

Preservation of perishable fruits and vegetables through edible coatings having functional roles, has gained importance now a days. The present study was designed to investigate the effect of water chestnut powder-based edible coatings on the quality and shelf life of apples (Kala kullu). Two treatments, T1 and T2, were developed by utilizing two different concentrations of heated water chestnut powder (2% and 2.5%, respectively). Whereas, 2% guar gum (T0+) was accustomed as positive control, and uncoated apples as negative control (T0−). Before developing emulsions, water chestnut powder was subjected to chemical, functional and structural analysis, after that emulsions developed were used to coat apples, which were investigated for physicochemical and sensory parameters, during 80 days storage at 20 °C. The findings indicated that emulsion capacity, emulsion stability, foaming capacity and viscosity of the coatings was significantly high (p ≤ 0.05) for T2, as compared to T1. During the storage of apples, significant (p ≤ 0.05) decrease in the weight loss and decay percentage was observed in T2. Increased pH and decrease in titratable acidity were also noted in T2. Coated apples (both T2 and T1) maintained the firmness of apples during storage duration, as compared to the uncoated ones. Significantly high (p ≤ 0.05) total phenolic contents and antioxidant capacity was shown by T2 as compared to other treatments, as during storage a comparatively lesser decrease in the values of these parameters was observed for T2. Sensory analysis results showed that T2 was given high scores for color, texture, taste, flavor and overall acceptability, as compared to other treatments. It was noted that T2 showed better outcomes in terms of sensory and physiochemical attributes, thus edible coatings having 2.5% water chestnut powder could be used to increase the shelf life of fruits.Graphical abstract

Encapsulation of Pink Pepper Essential Oil (Schinus terebinthifolius Raddi) in Albumin and Low-Methoxyl Amidated Pectin Cryogels

This study evaluated cryogels from albumin (ALB) and albumin–pectin (ALB:PEC) as carriers for pink pepper (Schinus terebinthifolius Raddi) essential oil. Cryogels were evaluated through infrared spectrophotometry, X-ray diffraction, scanning electron microscopy, thermogravimetric analysis, and differential scanning calorimetry. The bioactivity of the cryogels was analyzed by measuring their encapsulation efficiency (EE%), the antimicrobial activity of the encapsulated oil against S. aureus, E. coli, and B. cereus using the agar diffusion method; total phenolic content and antioxidant activity were analyzed by UV-vis spectrophotometry. The EE% varied between 59.61% and 77.41%. The cryogel with only ALB had the highest total phenolic content with 2.802 mg GAE/g, while the cryogel with the 30:70 ratio (ALB:PEC) presented a value of 0.822 mg GAE/g. A higher proportion of PEC resulted in a more significant inhibitory activity against S. aureus, reaching an inhibition zone of 18.67 mm. The cryogels with ALB and 70:30 ratio (ALB:PEC) presented fusion endotherms at 137.16 °C and 134.15 °C, respectively, and semicrystalline structures. The interaction between ALB and PEC increased with their concentration, as evidenced by the decreased intensity of the O-H stretching peak, leading to lower encapsulation efficiency. The cryogels obtained can be considered a suitable matrix for encapsulating pink pepper oil.

Comprehensive Screening and Characterization of α-glucosidase Inhibitory Components in the Edible Medicinal Plant Pholidota cantonensis Rolfe Using UPLC-Q-TOF-MS/MS Analysis and Molecular Docking.

Pholidota cantonensis Rolfe is an edible medicinal plant in the genus Pholidota of the family Orchidaceae. This plant is used to prepare medicated food in China and has been reported to possess anti-α-glucosidase activity. To date, little is known about the active substances responsible for the observed anti-α-glucosidase activity. In the present study, we aimed to screen and characterize the α-glucosidase inhibitory fraction of P. cantonensis using ultraperformance liquid chromatography-quadrupole time-of-flight mass spectrometry (UPLC-Q-TOF-MS/MS) analysis and molecular docking. As a result, the 50% ethanol fraction obtained from D101 macroporous adsorption resin column chromatography (D50 fraction) had the highest total phenol content (353.83 ± 6.06mg GAE/g) and the most prominent α-glucosidase inhibitory activity (IC50 = 30.01 ± 7.30µg/mL). Forty-five compounds were identified from the D50 fraction by using UPLC-Q-TOF-MS/MS analysis. Molecular docking results showed that six main constituents, namely, crepidatin, 2,7-dihydroxy-4-methoxyl-9,10-dihydrophenylene, 4,4',5,6-tetrahydroxystilbene, 4,7-dihydroxy-2-methoxyl-9,10-dihydrophenylene, (-)-lariciresinol, and thunalbene, in the D50 fraction occupied the catalytic sites of α-glucosidase through strong hydrophobic interactions, hydrogen bonding, and other patterns. The binding energies were between - 29.95 and - 11.41kJ/mol, indicating good binding between the tested compounds and α-glucosidase. The active ingredients responsible for the α-glucosidase inhibitory activity may include phenanthrenes, stilbenes, dibenzyls, and lignans. The D50 fraction has potential value for developing innovative drugs for the prevention and treatment of diabetes mellitus (DM) and is worthy of in-depth research.

Effect of different cooking oils and methods on physicochemical, nutritional, and microbial safety for mixed vegetables focusing on Bangladesh

SummaryCooking is an essential aspect of everyday life. Cooking oils and methods exert enormous effects on the nutritional, physicochemical, microbial qualities, and bioactive compounds of vegetables. Most of them are either directly or indirectly related to human health. Hence, the present investigation was undertaken to find out the effect of two cooking methods (traditional and steam cooking) and four selected culinary oils (soybean oil, mustard oil, extra virgin olive oil, and extra virgin coconut oil) on the cooked vegetables. The results indicated that steam‐cooked mixed vegetables retained more nutrients than traditional ones. The traditional cooking method of preparing mixed vegetables with soybean oil revealed higher amounts of crude fat, 26.90 ± 0.10%, whereas steam cooking and traditionally cooked vegetables without oils showed lower amounts of crude fat, 1.21 ± 0.04%, and 1.94 ± 0.04%, respectively. The highest crude fibre from 5.68 ± 0.20 to 6.48 ± 0.02% was recorded by the steam‐cooked vegetables in comparison with traditionally prepared mixed vegetables. Traditionally cooked vegetables with mustard oil showed a higher crude protein (13.30 ± 0.10%). The mixed vegetables that were steam‐cooked using extra virgin olive oil revealed a decreased percent of carbohydrates, 49.42 ± 0.03%. Most of the essential minerals especially for the human body like Ca, Mg, Fe, Cu, and Zn were found notable in both traditional and steam‐cooking processes using extra virgin olive oil, and mustard oil. The leading bioactive compound ß‐carotene 67.04 ± 0.04 mg/100 g was noted by the steam‐cooked vegetables with mustard oil. The highest anthocyanin 32.69 ± 0.02 mg/100 g and ascorbic acid 42.31 ± 0.01 mg/100 g were recorded in the steam‐cooked vegetables without culinary oils. Steam‐cooking with extra virgin coconut and olive oil resulted in high total carotenoid and phenolic content (31.60 ± 0.05 and 3.11 ± 0.04 mg/100 g, respectively). However, the findings suggest that culinary oils used in the present study retained more essential minerals and bioactive compounds than soybean oil. Only sufficient amount of edible oil may be used for vegetables cooking and proper functioning of fat‐soluble vitamins.

Effect of Rheum ribes L. pulp enriched with eugenol or thymol on survival of foodborne pathogens and quality parameters of chicken breast fillets

The aim of this study was to characterize the pulp of Rheum ribes L. and to determine the effect of the pulp enriched with eugenol (1 %) or thymol (1 %) on the microbiological and physico-chemical quality of chicken breast fillets. Chicken breast fillets, inoculated with Listeria monocytogenes, Salmonella enterica subsp. enterica serovar Typhimurium, and Escherichia coli O157:H7 (~6.0 log10), were marinated for 24 h in a mixture prepared from a combination of Rheum ribes L. pulp with eugenol or thymol. The quality parameters were analyzed for 15 days at +4 °C. The Rheum ribes L. pulp was found to have high antioxidant activity, high total phenolic content and contained 22 different phenolic substances, among which rutin ranked first. The pulp contained high levels of p-xylene and o-xylene as volatile substances and citric acid as an organic acid. The combination of Pulp + Eugenol + Thymol (PET) reduced the number of pathogens in chicken breast fillets by 2.03 to 3.50 log10 on day 0 and by 2.25 to 4.21 log10 on day 15, compared to the control group (P < 0.05). The marinating treatment significantly lowered the pH values of fillet samples on the first day of the study, compared to the control group (P < 0.05). During storage, TVB-N levels showed slower increase in the treatment groups compared to the control group (P < 0.05). In addition, the marinating process led to significant changes in physicochemical parameters such as water holding capacity, color, texture, cooking loss, and drip loss compared to the control group (P < 0.05). In conclusion, the results of this study showed that the pulp of Rheum ribes L., which has a high antioxidant capacity and contains various bioactive compounds. Furthermore, S. Typhimurium, E. coli O157:H7 and L. monocytogenes were inhibited considerably by marinating Rheum ribes L. pulp with a combination of eugenol and thymol.

Physicochemical, structural and functional properties of pomelo peel pectin extracted by combination of pulsed electric field and cellulase hydrolysis

In this study, pectin extracted from pomelo peel was investigated using three different combination methods of pulsed electric field (PEF) and cellulase. Three action sequences were performed, including PEF treatment followed by enzymatic hydrolysis, enzymatic hydrolysis followed by PEF treatment, and enzymatic hydrolysis simultaneously treated by PEF. The three corresponding pectins were namely PEP, EPP and SP. The physiochemical, molecular structural and functional properties of the three pectins were determined. The results showed that PEP had excellent physiochemical properties, with the highest yield (12.08 %), total sugar (80.17 %) and total phenol content (38.20 %). The monosaccharide composition and FT-IR analysis indicated that the three pectins were similar. The molecular weights of PEP, EPP and SP were 51.13, 88.51 and 40.00 kDa, respectively. PEP showed the best gel properties, emulsification stability and antioxidant capacity among the three products, due to its high galacturonic acid and total phenol content, appropriate protein and low molecular weight. The mechanism of PEF-assisted cellulase hydrolysis of pomelo peel was also revealed by SEM analysis. These results suggested that PEF pretreatment was the best method, which not only improved the efficiency of enzymatic extraction, but also reduced resource waste and increased financial benefits.

Influence of hydroxyl group density in propane alcohols-based deep eutectic solvents: Physicochemical properties and potential application as an extraction medium for bioactive compounds

Deep eutectic solvents (DES) composed of citric acid monohydrate (CAM) as hydrogen bond acceptor (HBA) and alcohol as hydrogen bond donor (HBD) were used for separating bioactive compounds from star anise. This study prepared three propane alcohols-based DES with different hydroxyl (OH) group densities in HBD. FTIR analysis verified the presence of hydrogen bond interactions between HBA and HBD, which strengthened with increasing the OH group densities. Increasing the OH group density in DES exhibited lower water content, but higher thermal stability, higher density, higher viscosity as well as enhanced the water absorption rate. All of the propane alcohols-based DES were miscible in high and semi-polar solvents as well as it also displayed frequency independence characteristics. Moreover, propane alcohols-based DES efficiently extracted bioactive compounds from star anise with high total phenolic and flavonoid contents more than traditional solvents. High bioactive phenolic and flavonoid contents in star anise extracts were the major contributors to potent antioxidant activities of 2,2-diphenyl-1-picrylhydrazyl (DPPH, 84.50 %), azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS, 85.73 %), and ferric ion reducing antioxidant power (FRAP, 3.74 mM FeSO4). Therefore, DES was suggested to be a promising extraction medium for valuable bioactive compounds from natural sources that could be utilized as therapeutic agent for oxidative stress.

Implementation of RSM and ANN Optimization Approach for Natural Deep Eutectic Solvents-Based Extraction of Bioactive Compounds from Orange Peel.

The present investigation has focused on developing an eco-friendly method to extract bioactive compounds from orange peel using natural deep eutectic solvents (NADES). NADES-II composed of choline chloride (ChCl) and ethylene glycol (1:2) and 50% water shows the maximal extraction yield with higher antioxidant activity in terms of DPPH and ABTS scavenging activity with a high total phenolic content (TPC) and total flavonoid content (TFC). The microwave-assisted extraction (MAE) process was optimized using response surface methodology (RSM) and an artificial neural network (ANN). ANN showed a higher value of R 2 and lower values of other statistical parameters when compared to RSM. The ideal extraction conditions were optimized as a 13 min rising time, 52 °C temperature, a 21 min holding time, and a 20 mL/g liquid-to-solid ratio. MAE was compared with the conventional heating-stirring extraction (HSE) method using the NADES-II solvent under optimum conditions. The results show that higher extraction yield and antioxidant capacities (DPPH and ABTS), TPC, and TFC can be obtained from orange peel using the MAE process compared to the HSE process. Overall, this study shows an optimiztic approach for the extraction of bioactive compounds from an orange peel using eco-friendly solvents and microwave technology. It also highlights the potential of this approach for valorizing orange peel waste.

Antioxidant, Antiproliferative and Antibacterial Activity of Phoradendron californicum Extracts; a Parasitic Plant from Northwestern Mexico

Phoradendron californicum is a plant native of northwestern Mexico that has been used as a therapeutic alternative. In the present study, methanolic and chloroformic extracts of P. californicum were prepared and evaluated for their antioxidant activities, phenolic and flavonoid content, as well as their antiproliferative activity in cancer cells and antibacterial activity. The methanolic extract presented higher antioxidant activity (IC50: 47.62 ± 2.90 μg/mL) and higher total phenol content (186.45 ± 4.58 μg/mL) compared to the chloroformic extract (IC50: ˃400 ug/mL and 13.54 ± 1.57 μg/mL, respectively), both extracts presented similar content of total flavonoids (19.92 ± 1.84 and 25.55 ± 0.73 μg/mL, respectively). On the other hand, the chloroformic extract presented higher antiproliferative activity in the cell lines evaluated (HeLa, PC3 and L929) compared to the methanolic extract, meanwhile, in the antibacterial activity the chloroformic extract presented higher activity against Escherichia coli and Listeria monocytogenes, while the methanolic extract was more active against Salmonella enterica. The clear difference in the biological activities of both extracts may be due to differences in the chemical composition of each due to the extraction method used. P. californicum has potential for the search of new compounds with biological activity

Extraction of Total Phenol and Antioxidant Activity of Butterfly Pea Flower (Clitoria ternatea L.) Extracts by Ultrasound-Assisted and Maceration Extraction

Butterfly pea flower, also known as Asian pigeon wings, has been widely used as an ingredient in food and medicine due to the high content of various types of antioxidants that are beneficial to health. One of the technologies used to extract the bioactive compound from the plant is the ultrasound-assisted extraction (UAE) method. This study aimed to investigate the effect of different extraction times from 10 min to 30 min and types of solvent: water, aqueous methanol and aqueous ethanol on the phenolic compound and antioxidant activity present in the butterfly pea flower. The total phenolic content (TPC) was determined using Folin-Ciocalteu assay while the antioxidant was assessed using 2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging assay. Based on this study, the optimal condition to increase the extract yield from butterfly pea flower was found to be at a 20-min sonication, while the highest TPC and antioxidant activity were achieved at a 30-min sonication using aqueous methanol. Compared with maceration, UAE demonstrated better results in percentage yield, TPC and antioxidant activity when using aqueous methanol. This approach indicated that UAE is an efficient technique for obtaining bioactive compounds from butterfly pea flowers.

Cyclotriphosphazenes: Pre-harvest foliar applications improve antioxidant activity by increasing phenolic compounds in Lavandula angustifolia Mill.

The versatile chemical structures of cyclotriphosphazenes (CTPs) and their derivatives make them useful for various applications, including serving as plant nutrients to enhance the production of bioactive compounds. Therefore, the effects of 30 and 60 mg/L concentrations of CTPs (Compound 4 and 5) sprayed foliar at two different stages (pre-flowering stage and full-flowering stage) on total flavonoids and phenolic content, antioxidant activity, and accumulation of phenolics in lavender (Lavandula angustifolia Mill.) were investigated. Compounds 4 and 5 were purified by using column chromatography. The structures of the compounds were verified using mass, 1H, 31P nuclear magnetic resonance (NMR) spectroscopy, and Fourier-transform infrared (FT-IR) spectroscopy methods. The highest total phenolic content and antioxidant activity were achieved with Compound 5 (60 mg/L) treatment by using Folin-Ciocalteu and 2,2-diphenyl-1-picrylhydrazyl (DPPH) tests. The phenolic profile was determined by using liquid chromatography-tandem mass spectrometry (LC-MS/MS). Compound 4 treatment yielded a higher level of increase in total flavonoids, protocatechuic aldehyde, protocatechuic, caffeic acid, 4-OH benzoic, and salicylic acid, whereas Compound 5 treatment yielded a higher level of increase in vanillic, p-coumaric, ferulic, and rosmarinic acids. CTPs applied during the full-flowering stage resulted in significant increases, such as an 8.7-fold rise in protocatechuic acid, a 4.3-fold increase in protocatechuic aldehyde, and an 8.4-fold surge in caffeic acid. The caffeic acid was strongly and positively correlated with the 4-OH benzoic acid (,834**), vanillic acid (,955**), p-coumaric acid (,670**), and rosmarinic acid (,669**). The results showed that using a suitable cyclotriphosphazene compound(s) and selecting a suitable pre-harvest application time can significantly enhance and optimize the levels of phenolics.