Highest Total Polyphenol Research Articles

Extraction of tea polyphenols, catechins and caffeine from different tea cultivars in Sri Lanka

<p>Tea (<em>Camellia sinensis</em>) is widely known for its health benefits. A vast array of biologically active compounds is present in tea, including polyphenols, polysaccharides, alkaloids, caffeine, proteins, vitamins, and minerals. Tea phenolic constituents, which are the predominant biologically active constituents in tea, have a variety of beneficial health effects and have been widely utilized in the food industry. Consequently, on the nutraceutical and health markets, green tea extracts gained more attention. This study investigated the extraction of polyphenols from green tea of four different tea cultivars using an environmentally friendly approach and quantified the total polyphenol and caffeine contents, catechins, including (-)-epigallocatechin-3-gallate (EGCG), (-)-epigallocatechin (EGC), (+)-catechin, epicatechin gallate (ECG), and (-)-epicatechin (EC) of each tea extract as well as green tea. The extraction efficiency of total polyphenol, caffeine, and catechin concentrations differed significantly among tea cultivars. Total polyphenol and caffeine contents, as well as individual catechin contents, were found to be significantly varied among the tea cultivars. Tea cultivars with high total polyphenol content could potentially be utilized in total polyphenol extraction.<strong></strong></p>

Formulation of a High-Quality Cold-Pressed Vegetable Oil (Virgin) Based on a Blend of Four Oilseeds.

Vegetable oils are crucial for the human diet, providing energy and essential fatty acids. This study investigates the formulation of a high-quality cold-pressed vegetable oil blend from rapeseed, sunflower, sesame, and safflower, chosen for their agronomic benefits, cost-effectiveness, and reduced environmental impact. For the first time, this study is carried out in order to enhance the nutritional profile of these blend oils compared to commercial oils. The study's results showed that all formulated blend oils had higher total polyphenol and flavonoid content. Specifically, the blend of 1/2 rapeseed, 1/4 sunflower, 1/8 sesame, and 1/8 safflower had an oil yield ranging from 37 to 39% and was rich in total polyphenols (18 mg GAE/100 g), total flavonoids (2 mg/g), antioxidant activities (52%), oleic acid (46.4%), and saturated fatty acids (11%), with a balanced omega-6/omega-3 ratio (2.5). Consuming this blend oil offers a healthier choice rich in nutrients and natural antioxidants. This could open new market opportunities and cater to the growing demand for healthier oil options, especially since it is extracted without a refining process. Further research could focus on the sensory attributes and consumer acceptance of these blend oils to ensure market success, noting that sesame and sunflower involve agreeable pronounced aromas.

An Evaluation of Different Sweet Olive Cultivars with Different Ripening Degrees Grown in the Puglia Region, Southeastern Italy

Some olive cultivars grown in southeastern Italy are characterized by the production of olives with a reduced level of bitterness. They are known as sweet olive cultivars and fruits are usually consumed directly or cooked without any debittering process, offering either health benefits to consumers, thanks to the high content of antioxidants, or an economic benefit to farmers for their higher price with respect to both table and oil olives. This study evaluates and compares the organoleptic, pomological, chemical, and physical parameters of seven sweet olive cultivars at different ripening degrees in the Puglia region over 8 weeks of maturity stage for two consecutive seasons (2022 and 2023). The organoleptic evaluation was performed by a restricted panel of usual consumers/experts of sweet olives. The results showed a higher preference for the olive cultivars locally named Triggiano Dolce, Cerasella, and Mele. Significant differences in weight, length, and width of the fruits were observed based on both cultivar and year. The phenolic composition of olive cultivars was significantly affected by both cultivar and harvest year, with Cazzinicchio and Cellina di Nardò having the highest total polyphenols. The analysis of water fraction extracted from olive samples by liquid chromatography coupled with mass spectrometry led to the identification of eleven compounds belonging to the secoiroids, phenylpropanoids, phenylethanolids, and flavonoids classes. The comparison of these compounds among the studied cultivars highlighted significant differences.

Canopy openness, proportion of deciduous trees and topsoil C/N ratio drive the yield, but their effect on the polyphenol content of medicinal plants is species-specific

Forests and woodlands are the major source of wild medicinal plants worldwide. In our study, we aimed to identify the factors influencing the yield and polyphenol content of Aegopodium podagraria L., Galium aparine L., Rubus fruticosus L., Rubus idaeus L., Stachys sylvatica L. and Urtica dioica L., the common and abundant medicinal plant species in the study areas. We showed that European temperate forests are potentially an important source of the medicinal resources. Light availability, controlled by canopy cover, proportion of deciduous trees and stand basal area were the most important factors positively influencing both abundance and quality of medicinal plants. The C/N ratio and pH of the topsoil were the most important factors positively influencing the content of phenolic compounds. The phenolic content was highly species-specific and varied according to local environmental conditions. A high proportion of deciduous species and a high canopy openness increased the yield and quality of medicinal plants by ensuring high light availability. Plants with high total polyphenol content should also be sought on biologically active (non-acidic) soils with a high C/N ratio. Our results can be used to guide forest management in areas where harvesting of understory medicinal plants is an important provisioning ecosystem service. In many cases a forest management scenario friendly to medicinal plants may require only a minor changes in forest management intensity, as cultivation or enhanced growth of MD plants can take place in intensively thinned forests and cleared forest patches, without competing with timber production.

Phenolic contents and antioxidant activities of Caucasian bee propolis at different locations, solvents, and temperatures.

Propolis is a natural substance produced by honey bees by processing the secretions collected from various plants with their own enzymes. Caucasian honey bee is one of the productive bee races known in the world and its homeland in Türkiye is Northeastern Anatolia. This study is the first comprehensive research to determine, compare, and correlate the effects of various solvents and temperatures on 17 different Caucasian bee propolis obtained from different locations in terms of phenolic content and antioxidant activity. The highest total polyphenol and flavonoid contents (TPC and TFC) in Caucasian bee propolis extracts varied between 23.37-97.62 mg gallic acid per gram (GA/g) of propolis and 6.73-43.75 mg quercetin per gram (Q/g) of propolis in ethanolic extract at 60°C. While ferric reducing antioxidant power (FRAP) did not differ at both temperatures, the highest was determined in ethanolic extracts. Analyses of propolis samples according to locations did not show any significant differences in terms of TPC, TFC, and FRAP. By Pearson's correlation analysis, it was found that each of the extracts showed a positive correlation between TPC, TFC, and FRAP. As a result, it was revealed that the main difference in the phenolic content and antioxidant activities of propolis obtained from gene centers of Caucasian bee race was due to the polarity of the solvent used and temperature, and that there was no difference between locations within a single bee race. This pioneering study shows that Caucasian bee propolis has a high potential that can pave the way for different research in this field.

Assessment of physico-biochemical parameters of Moroccan loquat (<i>Eriobotrya japonica </i>Lindl.) genotypes using multivariate analysis

The present study was conducted to assess the physico-biochemical variability in 35 genotypes of loquat using multivariate analyses, in order to provide efficient criteria and promising genotypes for the loquat genetic breeding program. Mature fruits were collected from 35 loquat genotypes, belonging to the Zegzel valley, were subjected to physico-biochemical analyses. The results revealed a juice yield ranging from 0.21 to 0.65 g/g FW, and a polyphenols content fluctuating from 322.8 to 366.89 µg GAE. g-1 DM. Regarding DPPH test, with a range of 3.35 and 7.6 µmol TE. g-1 DM, showed a positive correlation with total polyphenol content (r2= 0.76) and flavonoid content (r2= 0.72). Moreover, a negative correlation was recorded between the total soluble solids content and juice yield (r2=- 0.47), which was moderately correlated with vitamin C (r2= 0.59). In addition, the components analysis results revealed a significant and independent contribution of bio-physicochemicalcharacteristics in the loquat variation. Indeed, biochemical characteristics contribute to PC1, while, physicochemical parameters contribute to PC2 and PC3. Furthermore, the hierarchical clustering analysis classified the 35 genotypes into four homogeneous groups independently of their geographic origin. According to these findings, the genotypes T9, T12, Z16, Z17 and TA9 exhibited high total sugar content, while, genotypes T9 and T11 provide high carotenoids, flavonoids, total polyphenols and antioxidant activity level. As results, these genotypes can be directly recommended for the vegetative propagation as well as applied along with the efficient characters in future loquat breeding programs.

Assessment of physico-biochemical parameters of Moroccan loquat (<i>Eriobotrya japonica </i>Lindl.) genotypes using multivariate analysis

The present study was conducted to assess the physico-biochemical variability in 35 genotypes of loquat using multivariate analyses, in order to provide efficient criteria and promising genotypes for the loquat genetic breeding program. Mature fruits were collected from 35 loquat genotypes, belonging to the Zegzel valley, were subjected to physico-biochemical analyses. The results revealed a juice yield ranging from 0.21 to 0.65 g/g FW, and a polyphenols content fluctuating from 322.8 to 366.89 µg GAE. g-1 DM. Regarding DPPH test, with a range of 3.35 and 7.6 µmol TE. g-1 DM, showed a positive correlation with total polyphenol content (r2= 0.76) and flavonoid content (r2= 0.72). Moreover, a negative correlation was recorded between the total soluble solids content and juice yield (r2=- 0.47), which was moderately correlated with vitamin C (r2= 0.59). In addition, the components analysis results revealed a significant and independent contribution of bio-physicochemicalcharacteristics in the loquat variation. Indeed, biochemical characteristics contribute to PC1, while, physicochemical parameters contribute to PC2 and PC3. Furthermore, the hierarchical clustering analysis classified the 35 genotypes into four homogeneous groups independently of their geographic origin. According to these findings, the genotypes T9, T12, Z16, Z17 and TA9 exhibited high total sugar content, while, genotypes T9 and T11 provide high carotenoids, flavonoids, total polyphenols and antioxidant activity level. As results, these genotypes can be directly recommended for the vegetative propagation as well as applied along with the efficient characters in future loquat breeding programs.

Effect of Ozone Gas on Selected Microbiological, Chemical, Electrical and Organoleptic Properties of Craft Wheat Beers Enriched Japanese Quince Fruit (Chaenomeles L.)

Abstract Japanese quince fruits (Chaenomeles L.) are a valuable source of bioactive compounds, including polyphenolic compounds, vitamins, macro- and microelements. By using Japanese quince fruit, you can fortify wheat beers and influence the qualitative and sensory values as well as the content of bioactive compounds in the finished product. Sensory evaluation showed that wheat beers with the addition of nonozonated Japanese quince fruits were characterized by a balanced taste and aroma (overall impression), but all wheat beers obtained were characterized by high sensory values, and the ozonation process had a positive effect on the microbiological stability of both fruits and beers with the addition of these fruit. Physico-chemical analysis of wheat beers showed that beers enriched with Japanese quince fruit were characterized by high total acidity, respectively: average values of 4.95 (fruit-free) and 6.66 (0.1 M NaOH/100 mL), higher energy value, and, especially beers enriched with ozonated Japanese quince fruit and high total polyphenol content. It was shown that wheat beers enriched with quince fruit contained mainly chlorogenic acid at an average level of 4.35 and 5.42 mg/L (for ozonated and nonozonated fruit, respectively). Electrical properties (impedance and capacity) allowed the differentiation of the analyzed wheat beers. Based on the conducted research, it appears that wheat beers enriched with Japanese quince fruit may constitute a new trend in the brewing industry.

Assessment of Balkan Pepper (Capsicum annuum L.) Accessions for Agronomic, Fruit Quality, and Pest Resistance Traits

To maintain the continuous genetic variation and increase the genetic gain, appreciable germplasm diversity and its comprehensive characterization is necessary to further utilize gene sources for pre-breeding. The diversity of pepper forms, cultivation traditions and diverse fruit usages are typical for Balkan countries. Considering this rich diversity, 21 pepper accessions from the Balkan region were evaluated for morphological, biochemical, and insect resistance traits during 2018 and 2019 at Maritsa Vegetable Crops Research Institute, Plovdiv, Bulgaria. Among the studied accessions, the highest productivity was observed in pumpkin shape K1115 and kapia type K1081 accessions, with 0.74 kg and 0.70 kg per plant, respectively. Concerning fruit quality, the highest total polyphenols and ferric reducing antioxidant power (FRAP) were observed in pumpkin shape K712 (203.44 mg GAE/100 g FW) and K1103A (11.49 µmol Fe2+/g FW) accessions, respectively. Concerning insect resistance, 38% of studied accessions showed no infestation of green peach aphid. The kapia type K697 accession was seen as the most reliable resistance source, as it was not infested by aphids and had the least thrips (20% on plants) and cotton bollworm (6.67% on plants and 8.34% on fruit) damage. Based on examined traits, accessions were identified for enhanced fruit quality and promising insect resistance and have been included in further pre-breeding efforts.

Variation in Phenolic Content, Antioxidant Activity and Alpha-amylase and Acetylcholinesterase Inhibitory Capacities of Different Extracts from Tunisian Satureja barceloi (Willk) L.

The antioxidant activity and the anti-α-amylase and anti-acetylcholinesterase capacities of secondary metabolites from different organs (roots, stems, leaves and flowers) of Tunisian Satureja barceloi were determined. The variation in the distribution of phenolic metabolites among roots, stems, leaves and flowers extracts of S. barceloi with various solvent systems (methanol, ethyl acetate, hexane and distilled water) has not been characterized before. Significant variation of phenolic compounds was observed according to organs rather than to extracting solvents. The analyzed organs show a high level of phenolic compounds although the stems contains the highest total polyphenols (132.53±0.48 mg AGE/g Ex), flavonoids (48.99±0.65 mg RE/g Ex) and flavonols (34.93±0.29 mg QE/g Ex) contents. The phenolic fraction was dominated by sagerinic acid, caffeic acid glucoside and epigallocatechin, detected using HPLC-PDA/ESI-MS. The antioxidant activity of all extracts, evaluated by four in vitro tests, was high and varied significantly according to the type of solvent used and the plant organ. The aqueous extracts of leaves exhibited the greatest inhibitory effect on alpha-amylase while the methanolic extract of leaves and stems revealed the most important acetylcholinesterase inhibitory effect. Hence, S. barceloi extracts could be used as a source of various bioactive molecules in pharmaceutical industry.

Multi-Strain Probiotics Enhance the Bioactivity of Cascara Kombucha during Microbial Composition-Controlled Fermentation.

Kombucha is a widely consumed fermented tea beverage with diverse health benefits. In a previous study, we demonstrated that the use of cascara as a substrate results in a special kombucha beverage with high bioactivity. Traditional kombucha fermentation using a symbiotic culture of bacteria and yeast (SCOBY) can lead to inconsistent product quality because of the lack of control over microbial composition. We successfully isolated and identified yeast and bacteria, including Saccharomyces cerevisiae, Komagataeibacter rhaeticus, and Lactobacillus brevis that are appropriate starter cultures for cascara kombucha fermentation. We also demonstrated that a supplementation with lactic acid bacteria (LAB) and a mixture of S. cerevisiae and K. rhaeticus resulted in higher total polyphenol and flavonoid content of cascara kombucha compared with the traditionally fermented product using SCOBY as the inoculum. The free radical scavenging activity, inhibitory effects on α-amylase, tyrosinase activity, and antibacterial properties of cascara kombucha were also enhanced as a result of LAB supplement. These findings provide valuable insights into the controlled microbiological composition required for the fermentation of cascara kombucha, thereby ensuring consistent quality and enhanced bioactivity of the product. Further, the use of cascara as a substrate for kombucha production not only offers various health benefits and biological effects, but also repurposes by-products from the coffee industry, which contributes to sustainable development and is eco-friendly.

Effect of enzymatic Maillard reaction conditions on physicochemical properties, nutrition, fatty acids composition and key aroma compounds of fragrant rapeseed oil.

A new enzymatic hydrolysis-based process inspired by the Maillard reaction can produce strong flavored, high-value rapeseed oil that meets safety requirements. In the present study, the effect of reaction time (10-30 min) and temperature (130-160 °C) on the physicochemical properties, nutritional status, fatty acids composition and key aroma compounds of fragrant rapeseed oil (FRO) was investigated. An increasing reaction time and temperature substantially decreased the total tocopherol, polyphenol and sterol contents of FRO, but increased benzo[a]pyrene content, as well as the acid and peroxide values, which did not exceed the European Union legislation limit. Among the volatile components, 2,5-dimethyl was the main substance contributing to the barbecue flavor of FRO. The 150 °C for 30 min reaction conditions produced a FRO with a strong, fragrant flavor, with high total tocopherol (560.15 mg kg-1 ), polyphenol (6.82 mg kg-1 ) and sterol (790.65 mg kg-1 ) contents; acceptable acid (1.60 mg g-1 ) and peroxide values (4.78 mg g-1 ); and low benzo[a]pyrene (1.39 mg g-1 ) content. These were the optimal conditions for the enzymatic Maillard reaction, according to the principal component analysis. Furthermore, hierarchical cluster analysis showed that reaction temperature had a stronger effect on FRO than reaction time. The optimal enzymatic Maillard reaction conditions for the production of FRO are heating at 150 °C for 30 min. These findings provide new foundations for better understanding the composition and flavor profile of FRO, toward guiding its industrial production. © 2023 Society of Chemical Industry.

Influence of the packaging systems on the phenolic profile and antioxidant properties of wine pomace used as seasoning in chicken meat.

White wine pomace products (wWPP) represent an innovative strategy as a functional food ingredient to be used as a seasoning both for their technological and functional properties. Nevertheless, the bioactive compounds of wWPP used as a seasoning could be modified during storage. The seasoning in the meat, regardless of the storage method used, modified its phenolic profile and in its bioaccessible fractions, while maintaining a high total antioxidant capacity and total polyphenol content. The contact of the seasoning with the meat can be considered safe as it does not show cytotoxicity in the Caco-2 cells. Additionally, the ability to modulate the cell oxidative stress of the bioaccessible fractions and the potential benefits on microbiota by the colonic fermentation fraction, suggest its potential use as a functional ingredient, without being affected by storage. These results are novel and may help to establish the value of this product as a functional ingredient.

Organo-mineral Fertilizer Containing Struvite from Liquid Digestate for Cucurbita pepo L. Seedling Production

The increasing demand for sustainable fertilizers has made phosphorus recovery from waste a win–win solution. The present study shows the effects of two different types of organo-mineral fertilizers, derived from liquid digestate, on Cucurbita pepo L. (zucchini) seed germination and seedling growth. Organo-mineral fertilizers (OMF) were obtained from two biogas plants—one in Cyprus and one in Sardinia. In Cyprus, it was extracted from the digestate of mixed agricultural by-products. In Sardinia, it was extracted from the digestate of bovine slurry. Different treatment levels, compared with the traditional fertilizers, were applied in a nursery: (i) business-as-usual (0.04 g of N, 0.03 g of P2O5, 0.07 of K2O per seedling), (ii) half business-as-usual level, (iii) double business-as-usual level. Agronomic, physiological, and quality parameters were assessed. At the germination level, comparable results were shown for traditional fertilizers and OMF treatments. A significant rate-response effect was observed for leaf number and area. Cyprus OMF and traditional fertilizer showed a comparable trend with the highest value at the double business-as-usual level or fertilizer. A similar trend was observed for other biometric parameters and for fresh and dry biomasses. The highest total polyphenol and anthocyanin values were recorded under Cyprus OMF and traditional fertilizer treatments at the business-as-usual level. Cyprus OMF at the highest level (2BAU, business-as-usual) presents a comparable effect on seedling growth and to traditional fertilizers probably due to the use of different agro-industrial by-products and suggesting its potential use as an alternative nutrient supply.

Valorizing Traditional Greek Wheat Varieties: Phylogenetic Profile and Biochemical Analysis of Their Nutritional Value

Research has highlighted the nutritional benefits of ancient grains, especially emmer (Triticum turgidum ssp. dicoccum) and einkorn (Triticum monococcum), compared to modern varieties of common and durum wheat, focusing on their higher levels of antioxidants and phytochemicals. In this study, grains from old Greek landraces of einkorn, emmer, durum and common wheat were compared to modern wheat cultivars, as well as barley, oats and rye grains, to investigate their unique genetic profile and nutritional properties. Genotyping of Triticum species was performed using SSR markers, which allowed differentiation up to cultivar level. Nutritional factors like the total content of bound and free polyphenols, flavonoids, antioxidant activity and fatty acid profile were assessed. The results showed that emmer and einkorn had the highest total polyphenol, flavonoid and mono-unsaturated fatty acids content, as well as higher antioxidant activity than common and durum wheat. Local landraces of common and durum wheat also exhibited higher values than commercial cultivars. The results of this study demonstrate the high nutritional value of ancient wheat varieties. Many of these cultivars have been put aside by more productive, yet with lower qualitative characteristics, commercial cultivars, underlining the importance of maintaining sustainable agricultural practices to ensure their continued cultivation.

Comprehensive Analysis of Phenolic Compounds, Carotenoids, and Antioxidant Activities in Lactuca sativa var. longifolia Cultivated in a Smart Farm System

Smart farming is a promising strategy for future agriculture, and the global market for smart agriculture is growing rapidly. The aim of this study was to compare the quality of agricultural products based on their cultivation method. The components and antioxidant activities of Lactuca sativa (LS) var. longifolia cultivated using conventional agriculture methods (CAMs) and smart farm agriculture methods (SAMs) were compared. ABTS+ and DPPH radical scavenging activity assays were performed to compare the antioxidant activities of LS grown using CAMs and SAMs. High-performance liquid chromatography with a reverse-phase column was employed to analyze the phenolic and carotenoid compounds. In both the SAM and the CAM, β-carotene was found to be the most abundant compound. LS grown using the CAM had high total polyphenol content and ABTS+ radical scavenging activity, while LS grown using the SAM had high individual phenolic content and DPPH radical scavenging activity. This study developed a new method of SAM and confirmed that SAM produces a higher quantity of phenolic compounds and total flavonoid contents than CAM in LS. This study also highlights the SAM’s functioning, gives crop quality inspection guidelines, and standardizes LS. The new SAM is effective for application in undeveloped urban spaces, is more convenient than the CAM, and represents a way to develop and manage LS quality.

Phytochemical Screening, Polyphenol and Flavonoid Contents, and Antioxidant and Antimicrobial Activities of Opilia amentacea Roxb. (Opiliaceae) Extracts

Dermatoses are essentially caused by infection or free radical aggression, immunoallergic disorders, or can be secondary to general diseases. Management of dermatoses by modern medicine is complex and costly, and the development of alternative treatments is urgent. Opilia amentacea Roxb. is a woody climber plant traditionally used in Burkina Faso for treatment of bad skin diseases. This study was carried out to evaluate the antimicrobial and antioxidant activities of extracts of O. amentacea and to characterize potent fractions. The antimicrobial activity was determined using the disc diffusion and microdilution methods, while antioxidant activity was assessed using the 2,2′-diphenyl-1-picrylhydrazyl radical (DPPH), 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) diammonium salt (ABTS) and ferric reducing antioxidant power (FRAP) assays. The content of the plant extracts in polyphenols and flavonoids was also studied. The results revealed several secondary metabolites in the leaves, stems and root bark extracts of the plant, including sterols, triterpenes, and flavonoids and tannins, and a generally high total polyphenol and total flavonoid content. Dichloromethane fractions of leaves (FDFe) and stem barks (FDET) exhibited the best antioxidant activity and were the most active on Gram-positive bacilli. Hexane leaves (FHFe) and hexane root bark (FHER) fractions exhibited the best antifungal activity against Candida tropicalis. High correlation (R2 = 0.932) was found between the total flavonoid content of extracts and ferric-reducing antioxidant power. In view of these results, the present study describes O. amentacea as a potential source of antibacterial, antifungal and antioxidant agents and justifies the traditional uses of the plant as an anti-dermatosis plant.

Influence of peeling on volatile and non-volatile compounds responsible for aroma, sensory, and nutrition in ginger (Zingiber officinale).

Industrial use of ginger after peeling results in large amounts of agro-waste. To provide a basic reference for the sustainable processing of ginger products as a spice, we investigated the differences between unpeeled ginger, peeled ginger, and corresponding ginger peel, in terms of aroma, sensory profiles, and nutrition relevant physicochemical properties. The results showed that the total concentrations of identified odor-active compounds in unpeeled ginger, peeled ginger, and ginger peel were 876.56, 672.73, and 105.39mg/kg, respectively. Unpeeled ginger exhibited more intense citrus-like and fresh impressions compared to peeled ginger, revealed by descriptive sensory analyses. This is relevant to the high odor activity values of odorants such as β-myrcene (pungent, citrus-like), geranial (citrus-like), citronellal (citrus-like, sourish), and linalool (floral, fresh). In parallel, unpeeled ginger contained higher total polyphenol (84.49mg/100g) and total sugar content (33.4g/kg) in comparison with peeled ginger (76.53mg/100g and 28.6g/kg).

A Multi-Approach Study of Phytochemicals and Their Effects on Oxidative Stress and Enzymatic Activity of Essential Oil and Crude Extracts of Rosmarinus officinalis

Rosmarinus officinalis or Rosemary is a highly valued medicinal vegetal, owing to its notable antispasmodic, anti-inflammatory, and antibacterial properties. In the current work, we aimed to identify the chemical components of the essential oil (EO) of R. officinalis and evaluate its biological properties using an in vitro approach. High performance liquid chromatography time-of-flight mass spectrometry (HPLC-TOF-MS) was utilized to analyze of the hydro-methanolic extract (HME), while gas chromatography–mass spectrometry (GC/MS) was considered during the analysis of the EO’s chemical composition. The antioxidant abilities of HME and the EO were assessed using diverse tests (DPPH, ABTS, GOR, CUPRAC, and FRAP). The anti-enzymatic properties were tested by the inhibition of cholinesterases, α-glucosidase, and tyrosinase enzyme. The HPLC-TOF-MS displayed the existence of flavonoids like luteolin glucuronide I and II, and a few known hydroxycinnamic acids. The EO contained three major components, namely, eucalyptol (28.7%), camphor (16.7%), and borneol (13.5%). The HME had a high total polyphenol content, as determined by the Folin–Ciocalteau method (335.37 ± 9.33 µg of gallic acid eq·mg−1). Notably, the analysis of the bioactivities of the HME and EO revealed comparatively that they possessed higher radical scavenging capacity in the DPPH, ABTS, and galvinoxyl assays, while EO exhibited a higher capacity for enzyme inhibition. Overall, our findings suggest that both the EO and HME extract of Algerian’s R. officinalis holds great usefulness in the pharmaceutical and nutraceutical fields due to its elevated polyphenol content and potent bioactivities.

Content of polyphenolic compounds, flavonoids, antioxidant activity and antibacterial activity of Jatropha dioica hydroalcoholic extracts against Streptococcus mutans

SummaryStreptococcus mutans has been associated with the development of dental caries. Semidesert bush Jatropha dioica Sessé, found in northern Mexico and widely used as traditional medicine, is known to inhibit pathogenic bacteria. The Folin–Ciocalteu method and free radical capture by DPPH technique were used to determine total polyphenols (TP) and antioxidant activity (AA) respectively. The toxicity and antimicrobial activity of the extract with the highest TP and AA were determined. The highest value of TP (46.06 mg GAE g−1) was determined in the dried root extract. A significant and positive correlation was observed between TP and AA. In the flavonoid quantification, the extract showed the highest value of 4.57 mg QE g−1. The hydroalcoholic extracts did not show toxicity. Hydroxycinnamic acid compounds and methoxyflavones and hydroxybenzoic acid were found in the extracts. These compounds are responsible for antibacterial activity. The minimum inhibitory concentration (MIC) against the Streptococcus mutans was found to be 3.75 mg mL−1.