Highest Total Phenolic Compounds Research Articles

Variations in photoperiods and their impact on yield, photosynthesis and secondary metabolite production in basil microgreens

BackgroundThe effects of different photoperiods on plant phytochemical synthesis can be improved by adjusting the daily light integral. Photoperiod is one of the most important environmental factors that control growth, plant’s internal rhythm and the synthesis of secondary metabolites. Information about the appropriate standard in terms of photoperiod for growing basil microgreens as one of the most important medicinal plants is limited. In this study, the effects of five different photoperiods, 6 (6 h × 3 cycles), 8 (8 h × 2 cycles), 16, 18, and 24 h day− 1 on the yield, photosynthesis and synthesis of secondary metabolites of three cultivars and one genotype of basil microgreens in floating system were evaluated. The purpose of this research was to determine the feasibility of using permanent light in growing basil microgreens and to create the best balance between beneficial secondary metabolites and performance.ResultsThe results showed that the effects of photoperiod and cultivar on all investigated traits and their interaction on photosynthetic pigments, antioxidant capacity, total phenolic compounds, proline content and net photosynthesis rate were significantly different at the 1% level. The highest levels of vitamin C, flavonoids, anthocyanins, yield and antioxidant potential composite index (APCI) were obtained under the 24-h photoperiod. The highest antioxidant capacity was obtained for the Kapoor cultivar, and the highest total phenolic compound and proline contents were measured for the Ablagh genotype under a 24-h photoperiod. The highest yield (4.36 kg m− 2) and APCI (70.44) were obtained for the Ablagh genotype. The highest nitrate content was obtained with a photoperiod of 18 h for the Kapoor cultivar. The highest net photosynthesis rate was related to the Violeto cultivar under a 24-hour photoperiod (7.89 μmol CO2 m− 2 s− 1). Antioxidant capacity and flavonoids had a positive correlation with phenolic compounds and vitamin C. Yield had a positive correlation with antioxidant capacity, flavonoids, vitamin C, APCI, and proline.ConclusionsUnder continuous light conditions, basil microgreens resistance to light stress by increasing the synthesis of secondary metabolites and the increase of these biochemical compounds made basil microgreens increase their performance along with the increase of these health-promoting compounds. The best balance between antioxidant compounds and performance was achieved in continuous red + blue light. Based on these results, the use of continuous artificial LED lighting, due to the increase in plant biochemical with antioxidant properties and yield, can be a suitable strategy for growing basil microgreens in floating systems.

Characterisation of aroma compounds, sensory characteristics, and bioactive components of a new type of huangjiu fermented with Chinese wild rice (Zizania latifolia)

Chinese wild rice (CWR) is a nutritious and healthy whole grain, worth developing. To develop and use its value, a new type of huangjiu was brewed with CWR, and the flavour characteristics, sensory quality, functional and bioactive components were evaluated. CWR (67 flavour substances) and glutinous rice (GR)-CWR huangjiu (62 flavour substances) had a better flavour than GR huangjiu (54 flavour substances), and the overall style of GR-CWR huangjiu was more skewed towards GR. The fruity, honey, caramel-like, herb and smoky aroma attributes of CWR huangjiu were higher than those of GR huangjiu (P < 0.05), while only the alcoholic was weaker (P < 0.05) due to the lower alcohol content. The huangjiu brewed using CWR had a better taste than that brewed using only GR. Furthermore, CWR huangjiu had the highest content of total dietary fiber (732.0 ± 15.2 mg/100 g), followed by GR-CWR (307.0 ± 8.5 mg/100 g), and GR (127.0 ± 2.3 mg/100 g). CWR huangjiu also had the highest total phenolic compounds (3.32 ± 0.05 mg/100 g/%vol) and total saponins (2.46 ± 0.03 mg/100 g/%vol) contents, followed by GR-CWR and GR. This study provides guidance for exploring further possibilities for CWR in the future.

Initial Physiological, Biochemical and Elemental Garlic (Allium sativum L.) Clove Responses to T. vulgaris and S. aromaticum Extract Application

Plant extracts are getting attention for their sterilizing, growth-promoting properties in the agricultural field. No exception exists when it comes to the treatment of propagating material with these natural components. Plant extracts may have complex compositions which affect plants or seeds in a positive way. However, they could also cause negative effects, like decreased germination, secondary metabolite contents or biomass gain. As the agricultural field requires sustainable techniques for plant growth and quality assurance in production, it is important to evaluate the potential effects of every alternative natural compound that shows promise for future plant treatment. Garlic (Allium sativum L.) is a popular spice crop grown in various regions of the world. Therefore, our study focused on an investigation of the early physiological and biochemical changes in garlic cloves (cv. ‘Jarus’ and ‘Vasariai’) treated with Thymus vulgaris essential oil and Syzygium aromaticum extract. Experiments were carried out in controlled climate conditions, in which the treated cloves were kept for four weeks. Results show that S. aromaticum extract increased germination in cv. ‘Jarus’ compared to untreated garlic cloves. Meanwhile, T. vulgaris caused lower germination of both cultivars compared to untreated cloves. None of the extracts increased biomass gain in garlic cloves. ABTS antioxidant activity was decreased by both extracts in cv. ‘Jarus’ (~7–47%) and ‘Vasariai’ (~22–32%) compared to untreated garlic cloves. Antioxidant DPPH and FRAP activities were ~6–11% and ~14–15% higher after ‘Vasariai’ treatment with extracts. Meanwhile, in ‘Jarus’ only, S. aromaticum extract caused an increase in DPPH and FRAP antioxidant activities. The elemental content was the highest in garlic cloves treated with T. vulgaris essential oil. Total phenolic compounds (TPC) and flavonoids (TF) were 1.2 times higher after S. aromaticum treatment of ‘Jarus’ compared to untreated cloves, while slightly increased TPC and two times higher TF values were found after treatment with T. vulgaris. Around 10% higher TPC and 1.5–3 times lower TF values were observed after the plant extract treatment of ‘Vasariai’ garlic cloves. Our study demonstrates initial changes in garlic cloves dependent on the plant extract treatment and cultivar. This provides important information for the future utilization of such technology, either alone or in combination with others.

The influence of pretreatments on the quality characteristics and in vitro biological activity of freeze-dried Thai Tom-Yum ingredients

This study aimed to investigate the effects of pretreatments on quality characteristics, bioaccessibility of phenolic compounds, and antioxidant activities (AA) of freeze-dried Thai Tom-Yum ingredients during in vitro digestion. Hot water (B), steam (S), microwave blanching (MW), ultrasound (US), and blanching with dipping in chemical solution (D) were performed on lemongrass, red onion, kaffir lime leaves, chili, galangal, and coriander. In most samples, D significantly lowered water activity (Aw) and moisture content (MC) while preserving color attributes. D was the best pretreatment with the highest total phenolic compounds (TPC) for lemongrass, red onion, and galangal, US for kaffir lime leaves and chili, and S for coriander. The AA assessed by DPPH and FRAP showed a correlation with TPC values (0.731 and 0.576 at p < 0.01). Bioaccessibility of phenolic compounds and FRAP in selected herbs were higher under intestinal phase. After digestion, kaffir lime leaves treated with US had the highest TPC and FRAP values, ranging from 26.63 to 34.34 mg GAE/g db and 80.07–105.07 μmol FeSO4/g db, respectively. A decrease in DPPH values was observed in lemongrass, red onion, chili, and galangal. These findings show that pretreatments and freeze-drying have considerable effects on the qualitative attributes, bioaccessibility of phenolic compounds, and AA of dried herbs.

Quality and bioactive compound accumulation in two holy basil cultivars as affected by microwave-assisted hot air drying at an industrial scale

Holy basil (Ocimum Tenuiflorum L.) contains several bioactive compounds useful to the pharmaceutical and food industries. Microwave drying (MD) is a powerful technique for rapid drying of food or plant materials while preserving bioactive compounds during the process. However, little is known about the optimal combination of MD power with hot air drying (HAD) that can preserve the quality and yet only consume reasonable energy when drying holy basils. For that purpose, the effects of drying methods using MD combined with HAD at 45°C were examined to prevent losses in quality, antioxidant activities, and volatile flavor compounds in two holy basil cultivars (green and red cultivars). Holy basil leaves were dried at different MD powers of 200, 400, and 600 W combined with HAD and compared with a traditional tray drying (TD) at 45°C. Drying using MD at 600 W with HAD displayed significantly high levels of color retention, chlorophyll, and carotenoid content in both cultivars. The green cultivar showed a greater accumulation of total phenolic compounds (TPC), terpenoids, and DPPH free radical scavenging at 400 W with HAD. However, the red cultivar had the highest TPC, flavonoid, and terpenoid content at 600 W with HAD. The accumulation of major volatile organic compounds (VOCs) was also affected, and treatment at 600 W exhibited the highest methyl eugenol and β-caryophyllene content in both cultivars. The use of the highest power of MD (600 W) with HAD for leaf drying reduced the effective drying time and energy consumption among both cultivars. Taking into consideration the dried quality of antioxidant accumulation and energy consumed for drying, we recommend using MD at 400 or 600 W with HAD for the green cultivar and 600 W for the red.

Ultrasonic treatment as a modern technique to facilitate the extraction of phenolic compounds from organic sunflower seed cakes.

Three different organic sunflower seed cakes, produced from seeds differing in the content of their hulls, were extracted by two different extraction methods - conventional extraction (CE) and ultrasound-assisted extraction (UAE). The total phenolic compound (TPC) content of the extracts was evaluated using Folin-Ciocâlteu reagent (FCR) and high-performance liquid chromatography (HPLC). The antioxidant capacity of extracts was evaluated with the Trolox equivalent antioxidant capacity (TEAC) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) assays. The results showed that both extracts displayed high TPC content and antioxidant capacity. The UAE method showed significantly higher TPC content and antioxidant capacity values than CE. Individual phenolic compounds such as chlorogenic acid (CGA) isomers (3-, 4- and 5-O-caffeoylquinic acids), di-CGA isomers, and feruloylquinic and coumaroylquinic acids were identified according to their exact masses by HPLC coupled to time-of-flight mass spectrometry. The results revealed that the UAE method could be used effectively to facilitate the extraction of phenolic compounds from sunflower seed cake. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

Gelatin Candies Architected with Active Starch Nanoparticles Containing Phenolic Compounds from Propolis Extract

AbstractNew trends in the food industry are focused on the development of fortification foods. Gelatin candies are foods widely consumed by the population and they are selected for incorporation with starch nanoparticles (SNPs) obtained by nanoprecipitation and loaded with phenolic compounds from propolis extract (PE). Water activity and total soluble solids result in stable gelatin candies at room temperature and 30% RH (relative humidity) from the microbiological point of view. According to the results, the addition of starch nanoparticles (SNPs) in gelatin candies does not prove to be a factor that influences texture parameters, especially hardness, gumminess, and chewiness. Candies containing SNPs loaded with the phenolic compounds from PE have high total phenolic compounds (324–362 mg of GAE 100 g−1) and antioxidant activity (133–136 µmol TROLOX 100 g−1). The stability of the starch nanoparticles loaded with the phenolic compounds from propolis extract in the gummy candy is confirmed, exhibiting this food product a yellow color, representing a promising application for these natural additives in the food industry. These results indicate that SNPs loaded with the phenolic compounds from PE can be used for gelatin candies fortification aiming to develop functional foods.

Evaluation of Alcoholic Extracts of Mucuna pruriens (L.) DC. Var. utilis for Antibacterial, Antioxidant and Cytotoxic Activities toward Human Cancer Cell Lines

Mucuna pruriens L. DC. Var. utilis (velvet bean), a medicinal Indian plant that has been longterm applied for the treatment of some neurological disorders including Parkinson’s disease. This plant is rich in phytochemical compounds and considered to provide more pharmaceutical medication but those details especially for the velvet bean seeds of the Thai cultivar are still unclear. In this study, the velvet bean seeds extracts were evaluated for their antimicrobial, antioxidant and cytotoxic activities towards three human cancer cell lines. The extractions were performed by ethanol 70% (EVBS70) and 95% (EVBS95), methanol with 70% (MVBS70) and 95% (MVBS95) and hydrochloric acid (HVBS). The quantitative analysis revealed that the highest total phenolic compounds were obtained in MVBS70 with 1,186.37 mg/g gallic acid equivalent. Levodopa (L-Dopa), a major phytochemical in Mucuna seed, was found in EVBS70, MVBS70, MVBS95 and HVBS but not in EVBS95. Since the extraction by EVBS95 appeared an oil-liked substance (EVBS95oil), four fatty acids including palmitic acid, linoleic acid, oleic acid and stearic acid were detected by Gas Chromatography-Mass Spectrometry. The fractions of EVBS70, EVBS95, and MVBS95 exhibited an antibacterial activity for Bacillus cereus, Staphylococcus aureus, Escherichia coli, Pseudomonas aeruginosa, Klebsiella pneumoniae and Salmonella typhi. Furthermore, the radical scavenging assay using 1,1-diphenyl-2-picrylhydrazyl as a free radical demonstrated that all extracts presented a higher activity against DPPH than that of the commercially available as L-Dopa, gallic acid, quercetin and catechin. Additionally, all extracts exhibited a dosedependent cytotoxic effect towards A549, HepG2 and SW480 cell lines, while EVBS70 showed the most potent cytotoxic effect. All extracts except HVBS showed the greatest effect on SW480 with IC50 values ranging from 105-205 μg/ml. This study provides additional effects of the alcoholic extracts on various pharmaceutical activities, in which velvet bean in Thailand is a promising economic plant for medical applications and industrial purposes.

Determination of free, esterified, bound bioactive compound contents of Euphorbia cyparissias organs and their biological activities

Euphorbia plants have long been used as herbs in numerous traditional medicines in Anatolia. They were employed for the treatment of microbial infections, skin wounds and gastrointestinal diseases. Euphorbia species are rich sources of phenolic acids, flavonoids and many other natural compounds with antioxidant effects. In the context of this study the phenolic content, antioxidant activity and antidiabetic effect of Euphorbia cyparissias (E. cyparissias) leaf, flower and stalk extracts were evaluated. Three separate phenolic fractions namely free, esterified and bound extracts were prepared from leaf, stalk, and flower organs. Enzymatic treatment was utilized to remove bound phenolics from the cellular structures. A total of nine different extracts obtained from E. cyparissias organs. The highest phenolic fraction was bound phenolics in all three assayed extracts. The highest total phenolic compound (TPC) was found as bound phenolic fraction form in leaf extracts (21.088±0.32 mg GAE/g). Similarly the leaf samples displayed the highest total flavonoid contents (TFC) as bound form (1.798±0.02 mg CE/g). Four different methods were employed to determine the antioxidant potencies of the extracts. In parallel with the TPC and TFC results the bound fraction of leaf extract displayed the highest antioxidant capacities when evaluated with DPPH, ABTS and CUPRAC assays. According to FRAP analysis, free phenolic compounds of the leaves had the highest antioxidant potential. Free, esterified and bound phenolic compound fractions were all displayed inhibitory activity against α-amylase and α-glycosidase enzymes which is associated with their antidiabetic effects. Especially esterified phenolic compounds displayed significant inhibitory activity against α-amylase while bound fractions found in stalks and flowers exhibited stronger α-glycosidase activities.

UHPLC-ESI-QTOF-MS/MS Profiling of Phytochemicals from Araticum Fruit (Annona crassiflora Mart.) and Its Antioxidant Activity.

Araticum is a native species of the Brazilian Cerrado with a high potential for exploitation. Several studies have stated that araticum is a rich source of phytochemicals with multifaceted biological actions. However, little information is available regarding the characterization of phytochemicals found in the pulp of this fruit. In this context, this study aimed to carry out a comprehensive characterization of phytochemicals present in the araticum pulp using ultra-high-performance liquid chromatography coupled to a quadrupole time-of-flight mass spectrometer (UHPLC-ESI-QTOF-MS/MS). The antioxidant potential of araticum pulp was also evaluated. UHPLC-ESI-QTOF-MS/MS profiling of the phytochemicals allowed for the identification and annotation of 139 phytochemicals, including organic acids, jasmonates, iridoids, phenolic compounds, alkaloids, annonaceous acetogenins, fatty acid derivatives, and other compounds. Among them, 116 compounds have been found for the first time in araticum pulp. Phenolic compounds and their derivatives represented about 59% of the phytochemicals identified in the extract. Moreover, araticum pulp showed high total phenolic compound content and antioxidant activity. The majority of identified phytochemicals have been associated with key roles in the plant's defense mechanisms against biotic and abiotic stress factors in the Cerrado environment. Furthermore, many of these phytochemicals found in the araticum pulp are already widely recognized for their beneficial effects on human health. Our findings showed that the araticum fruit contains different classes of phytochemicals that exert various biological activities, both in the plant itself and in humans.

Effects of aqueous and methanolic solvent systems on phytochemical and antioxidant extraction from two varieties of Roselle (Hibiscus sabdariffa L.) var. sabdariffa plant from Central Malawi

The extraction efficiency of aqueous and 80 % methanolic solvent systems on phytochemicals and antioxidant capacity from two varieties of Roselle (Hibiscus sabdariffa var.) was evaluated for ethno-medicinal and nutritional purposes. Phytochemical screening revealed the presence of tannins, phenols, saponins, flavonoids, cardiac glycosides and carbohydrates from both extractions. Methanolic extracts had high (P < 0.05) total phenolic compound in both red and dark red calyx H. sabdariffa, compared to aqueous extracts which ranged from 17.97 ± 0.08–258.06 ± 0.17 for dark red calyx leaf and methanolic red calyx calyces respectively. However, the study showed that red calyx H. sabdariffa had high (P < 0.05) concentration of total phenolic content compared to dark red calyx H. sabdariffa irrespective of the effect of solvent systems. In this study, aqueous extracts exhibited higher TAC than methanolic extracts but aqueous dark red calyx H. sabdariffa had high (P < 0.05) TAC compared to red calyx H. sabdariffa extracts. In methanol, red calyx H. sabdariffa exhibited high (P < 0.05) TAC compared to dark red calyx sabdariffa extracts. Anthocyanins content was high (P < 0.05) in methanol compared to aqueous extracts which ranged from 4.1562 ± 0.0742–315.460 ± 0.428 for aqueous dark red calyx fruit and dark red calyx calyces respectively. The type and polarity of solvent had a significant effect on both the quality and quantity of the extracts, phytochemicals and antioxidants of the extracts from the two H. sabdariffa varieties. The study revealed that methanolic extracts had high antioxidants, phytochemicals and anthocyanins compared to aqueous extracts. Therefore consumption and use of H. sabdariffa extracts could improve human health by either reducing or delaying the development of cell degenerative diseases like cancer and diabetes mellitus.

Recovery of Phenolic Compounds from Jackfruit Seeds Using Subcritical Water Extraction.

Jackfruit is one of the major fruits cultivated in many Asian countries. Jackfruit seeds are generally disposed of into the environment, which causes an environmental concern that leads to biowaste accumulation. The seeds have excellent nutritional value, such as carbohydrates, protein, fats, minerals, and bioactive compounds. Bioactive compounds, such as phenolic, can be recovered from jackfruit seeds that could add value to the food and pharmaceutical industry. Thus, this study focused on utilizing subcritical water to extract the phenolic compounds from jackfruit seeds and correlate them with antioxidant activity (AA). The extraction of phenolic compounds was studied at different temperatures and extraction times. The highest total phenolic compounds (TPC) and AA were obtained by treating the jackfruit seed powder at 210 °C, 30 min, and 15% solid loading under subcritical water extraction (SWE) with 1.84 mg GAE/100 g (TPC) and 86% (AA). High correlation between the extracted TPC and AA of the jackfruit seed extracts was obtained (R2 = 0.96), indicating a significant positive relationship between TPC and AA. A higher amount of TPC was obtained via SWE as compared to Soxhlet extraction (1 h:0.53 mg GAE/100 g and 4 h:1.20 mg GAE/100 g). More pores were detected on the surface of the sample treated by SWE than using Soxhlet extraction. Thus, jackfruit seed extracts can be potentially beneficial in the fortification of fermented dairy or meat products.

English

Edible wild fruits have recently attracted increased attention due to their nutritional compositions, phytochemicals, and biological properties that benefit to human health. In this study, eleven wild fruits were investigated after the drying process using tray drying. Carbohydrates are the major component of dried wild fruits ranging from 37.17% to 75.96%. The highest protein content was found in Polyalthia debilis (15.28%) whereas Ficus carica L. was high in fiber (33.26%). The highest total phenolic compounds were found in Irvingia malayana Oliv. (121.57 mg GAE/g), with highest TFC found in Terminalia chebula Retz. Phyllanthus emblica L., showed highest DPPH, ABTS and FRAP values. The most potent anticancer properties against MCF-7 and HepG2 cancer cells were shown by Terminalia chebula and Diospyros mollis, respectively. Highest - amylase and -glucosidase inhibitions were observed in the Canarium subulatum. Results suggested that dried edible wild fruits are a feasible source of nutrients, phytochemicals, with strong antioxidant and biological activities. These findings can be promoted and increased the utilization of wild fruits as a sustainable food source or food ingredient with applications in food formulations.

Characteristics of Unripened Cow Milk Curd Cheese Enriched with Raspberry (Rubus idaeus), Blueberry (Vaccinium myrtillus) and Elderberry (Sambucus nigra) Industry By-Products.

The aim of this study was to apply raspberry (Ras), blueberry (Blu) and elderberry (Eld) industry by-products (BIB) for unripened cow milk curd cheese (U-CC) enrichment. Firstly, antimicrobial properties of the BIBs were tested, and the effects of the immobilization in agar technology on BIB properties were evaluated. Further, non-immobilized (NI) and agar-immobilized (AI) BIBs were applied for U-CC enrichment, and their influence on U-CC parameters were analyzed. It was established that the tested BIBs possess desirable antimicrobial (raspberry BIB inhibited 7 out of 10 tested pathogens) and antioxidant activities (the highest total phenolic compounds (TPC) content was displayed by NI elderberry BIB 143.6 mg GAE/100 g). The addition of BIBs to U-CC increased TPC content and DPPH- (2,2-diphenyl-1-picrylhydrazyl)-radical scavenging activity of the U-CC (the highest TPC content was found in C-RaNI 184.5 mg/100 g, and strong positive correlation between TPC and DPPH- of the U-CC was found, r = 0.658). The predominant fatty acid group in U-CC was saturated fatty acids (SFA); however, the lowest content of SFA was unfolded in C-EldAI samples (in comparison with C, on average, by 1.6 times lower). The highest biogenic amine content was attained in C-EldAI (104.1 mg/kg). In total, 43 volatile compounds (VC) were identified in U-CC, and, in all cases, a broader spectrum of VCs was observed in U-CC enriched with BIBs. After 10 days of storage, the highest enterobacteria number was in C-BluNI (1.88 log10 CFU/g). All U-CC showed similar overall acceptability (on average, 8.34 points); however, the highest intensity of the emotion "happy" was expressed by testing C-EldNI. Finally, the BIBs are prospective ingredients for U-CC enrichment in a sustainable manner and improved nutritional traits.

Phytochemical Screening And Antidiabetic Test Of Ethanol Extract Of Turmeric Leaves (Curcuma domestica Val.) On Decreasing Blood Glucose Of Diabetic Rats

The turmeric plant (Curcuma domestica Val.) is a tropical plant that grows a lot on the Asian continent with is use as a food coloring and fragrance. The use of turmeric leaves by residents is only a cooking ingredient not used in large quantities. Even most of these turmeric leaves are considered waste and have minimal utilization. Turmeric leaf methanol extract can be used to lower blood glucose. Turmeric leaf extract has the potential as a valuable food source of its antioxidant components, such as total phenolic compounds and flavonoids which increase radical scavenging activity. In particular, the water extract of turmeric leaves contains high total phenolic compounds (2.741 ± 0.099 mg GAE/g) and flavonoids (4.776 ± 0.010 mg QCE/g). Diabetes mellitus is a metabolic disorder associated with several chronic complications, such as nephropathy, neuropathy, retinopathy and cardiomyopathy. Part of the turmeric plant leaves is reported to have the ability as an antioxidant. Antioxidant compounds can control blood glucose levels and prevent diabetes complications. This study was conducted to test the ability of turmeric leaf ethanol extract (EEDK) to reduce blood glucose levels in diabetic rats induced by nicotinamide and streptozotocin and to perform phytochemical screening to determine the compounds contained in turmeric leaves so that it becomes an alternative as a diabetes treatment and can prevent damage. or diabetic complications. The results showed that turmeric leaves contained secondary metabolites, namely flavonoids, glycosides, tannins, and triterpenoids/steroids, but there were no alkaloids or saponins. The characterization results show that the sample meets the requirements. Turmeric leaf ethanol extract doses of 400 mg/kg, 200 mg/kg, and 100 mg/kg could reduce the Blood Glucose Level of NA and STZ-induced rats from the fourth day of treatment.

Antioxidant, Syneresis, and Sensory Characteristics of Probiotic Yogurt Incorporated With Agave tequilana Aqueous Extract

Background: The growing consumer interest in healthy food has encouraged the industry to search for products that exhibit additional benefits over nutritional value. Yogurt is the best carrier for beneficial nutrients such as probiotics and antioxidants. Agave tequilana is a plant that contains phytochemicals comprising flavonoids that show antioxidant activity. Objectives: In this work, the effects of incorporating A. tequilana aqueous extract (ATAE) on the antioxidant properties, syneresis, and flavor of probiotic yogurt were investigated. Methods: Radical scavenging ability was evaluated against the 2,2-diphenyl-1-picrylhydrazyl (DPPH). Amounts of total phenolic compounds (TPC) were determined using the Folin-Ciocalteu method. Syneresis was determined using the centrifugal technique. The sensory evaluation was carried out using a 5-point hedonic scale. Results: The addition of ATAE in yogurts exhibited a dose-dependent relationship and had significantly (P≤0.05) higher TPC and DPPH scavenging ability than the control yogurts. The TPC and DPPH scavenging properties of 0.5%, 1%, and 1.5% ATAE-fortified yogurts were 389.9, 629.2 and 905.6 mg GAE/kg yogurt and 283, 480, and 617 mg BHT eq./kg yogurt, respectively. The addition of ATAE increased the syneresis of yogurt samples (P≤0.05). Although the sensory properties of synbiotic yogurt samples were lower than plain and probiotic treatments, their scores were still above the acceptable level. Conclusion: As the results of this study indicated, it is recommended to improve the antioxidant properties of the yogurt by incorporating AEAT and its potential application as a functional food formulation.

Efficacy of Dried Indian Gooseberry Kombucha on a Pre–industrial Scale: Chemical Composition, Antioxidant and Antibacterial Activity

Kombucha is a fermented tea beverage that has gained popularity in recent years due to its potential health benefi ts. In this study, dried Indian gooseberry kombucha (DIGK) was produce on a pre-industrial-scale for 20 days and compare with traditional kombucha (TK) made from green tea. Both products were produced as concentrated kombucha and investigated for their total phenolic content (TPC), total fl avonoid content (TFC), antioxidant activity, organic acids, and antimicrobial activity. The results revealed that DIGK had signifi cantly higher total phenolic compounds (with 5.97 ± 0.21 mg GAE/ml), fl avonoids (with 4.65 ± 0.20 mg QE/ml), and antioxidant activity (11.3-13.5 times) than traditional kombucha TK. The glucuronic, ascorbic and acetic acid of DIGK was higher than TK, while gluconic and D-saccharic acid-1,4-lactone (DSL) were lower than TK. The chemical properties in kombucha increased after the production of concentrated kombucha. The order of increasing values for TPC and antioxidant activity was as follows: concentrated DIGK &gt; DIGK &gt; concentrated TK &gt; TK. Additionally, the determined TFC values showed that the order of increasing values was concentrated DIGK &gt; concentrated TK &gt; DIGK &gt; TK. The concentrated kombucha showed higher antimicrobial activity against pathogenic enteric bacteria than the non-concentrated kombucha, with DIGK had higher activity than TK.

Stability of yerba mate extract, evaluation of its microencapsulation by ionic gelation and fluidized bed drying

Studies show that yerba mate (Ilex paraguariensis) has high antioxidant capacity occasioned by its high contents of total phenolic compounds. Microencapsulation, specifically ionic gelation, since it does not use heating during process, is considered as an alternative for preserving and applying the extract. The purpose of this study was to evaluate general characteristics and stability of hydroalcoholic extract of yerba mate, conduct the extract microencapsulation by ionic gelation followed by microparticle fluidized bed drying. The extract was evaluated for color stability, total phenolic compounds, and antioxidant activity for nine weeks and at three temperatures (5, 15, and 25 °C). From the extract, a double emulsion (W/O/W), generation of microparticles (ionic gelation by dripping), and fluidized bed drying were conducted. The extract had 32912.55 mg GAE/100 g of phenolic compounds and 2379.49 μmol TE/g of antioxidant activity. The main compound observed was chlorogenic acid (5-CQA) with 0.35 ± 0.01 g/100 mL. In the stability study, the temperature was observed to influence in phenolic compounds reduction, as well as in total color difference of the extract. Double emulsion has shown to be stable and appropriate for use. The values of microparticles total phenolic compounds and antioxidant activity were 423.18 ± 8.60 mg GAE/100 g and 21.17 ± 0.24 μmol TE/g, respectively. After drying, the moisture of microparticles was reduced from 79.2% to 19%. The extract had high total phenolic compound content and high antioxidant activity. Storage at the lowest temperature (5 °C) assured better preservation of extract total phenolic compounds. The dried microparticles showed content of total phenolic compounds and antioxidant activity with potential for commercialization and future application in food matrices.

Potentially Synbiotic Yellow Mombin Beverages: Stability during Refrigerated Storage, Physicochemical Characteristics, and Sensory Properties.

This study aimed to develop potentially synbiotic yellow mombin (Spondias mombin L.) beverages added with fructooligosaccharides and Lactiplantibacillus plantarum NRRL B-4496. Six formulations of yellow mombin beverages were prepared to measure the influence of fermentation and pH, which was adjustment to 4.5 for stability and quality parameters. Formulations were evaluated for probiotic survival, pH, titratable acidity, total phenolic compounds (TPC), and antioxidant activity for 28 days at 4 °C. Additionally, the proximate composition, color, sensory aspects, and survival to simulated gastrointestinal conditions were studied. At 21 days of storage, the viability of L. plantarum was 9 CFU/mL for the fermented symbiotic (SYNf) and non-fermented symbiotic with adjusted pH (SYNa) formulations. In addition, the fermented synbiotic with an adjusted pH beverage (SYNfA) showed a count of 8.2 log CFU/mL at 28 days. The formulations showed a high TPC (234-431 mg GAE/L), antioxidant activity (48-75 µM trolox), and a potential use as low-calorie beverages. The SYNf formulation showed an acceptability index higher than 70% and a high purchase intent. The SYNf and SYNa formulations maintained suitable probiotic counts after exposure to the simulated gastrointestinal digestion. Therefore, it was possible to develop a new potentially synbiotic yellow mombin beverage with a high sensory acceptance, supplying the market with a new functional food alternative.

Antioxidant activity and phytochemical compositions of Mucuna pruriens L. in different conditions of time and temperature extraction

Mucuna pruriens L. is a type of legume with high total phenolic and flavonoid compounds and may be a source of antioxidants. Bioactive and chemical components contained in velvet beans were obtained through maceration. Temperature and time of extraction were needed to obtain the optimal extract. The present study aims to explore temperature (30-60°C) and time (120-360 minutes) of the extraction effects on total phenol compounds (TPC), total flavonoid compounds (TFC), total tannin compounds (TTC), and the antioxidant capacity: 1, 1-diphenyl-2-picrylhydrazyl radical - scavenging activity (DPPH-RSA), 2,2′-azino-bis-3-ethylbenzothiazoline-6-sulphonic acid radical - scavenging activity (ABTS+-RSA), and ferric reducing antioxidant power (FRAP) of velvet beans using double factor experiments approach. All of the studies extraction conditions indicated a significant effect (p < 0.05) on yield, TPC, TFC, TTC, DPPH-RSA, ABTS+-RSA, and FRAP. These results pointed that velvet beans extract for 60°C at 360 minutes was the highest content of TPC, TFC, and TTC were obtained with values of 41.78 mg GAE/g, 309,65 mg QE/g, and 237,13 mg TAE/g. The antioxidant capacity was 38.15 mg AAEAC/g on DPPH-RSA, 6.36 mg AAEAC/g on ABTS+-RSA, and 35.06 mM FE2+ /g on FRAP.