Increase In Total Phenolic Content Research Articles

Valorization of agro-wastes by Bacillus altitudinis XYL17 through simultaneous production of xylanase, xylooligosaccharides, and antioxidant compounds

Bacterial strains were isolated from undisturbed regions of Sikkim Himalaya for the production of highly active xylanase and xylooligosaccharides (XOS). Seven bacterial isolates showed xylanase production while fermenting beechwood xylan (BX) and the agrowastes corncob (CC), rice straw (RS), and sugarcane bagasse (SB). Bacillus altitudinis XYL17, isolated from soil at an elevation of 4083 m, produced the highest amount of xylanase. Maximum xylanase production was observed during BX fermentation after 24 h with the an observed activity of 6576.96 ± 82.75 U/mg. CC was observed to be the best agrowaste substrate for xylanase production with an observed activity of 4150.25 ± 94.64 U/mg. Xylopentaose was the most prominent XOS, with a highest observed content of 11.206 ± 0.331 mg/mL in RS hydrolysate. Significant increase of total phenolic content was observed for hydrolysates of B. altitudinis XYL17 fermented agro-wastes as compared to the control, while there was no significant difference (p < 0.05) in phenolic content between the control and fermented BX. The biotechnological potential of the XOS-rich hydrolysate was demonstrated by the observed radical scavenging, HOCl reducing, and myeloperoxidase (MPO) inhibitory activity. MPO inhibitory IC50 of 6.88 mg/mL and 9.4 mg/mL was observed for hydrolysates of SB and CC, respectively. We conclude that B. altitudinis XYL17 can be used for the valorization of agricultural wastes for the simultaneous production of highly efficient xylanase along with XOS and other antioxidant compounds.

Evaluation of modified atmosphere packaging system developed through breathable technology to extend postharvest life of fresh muscadine berries.

Muscadine grapes (Vitis rotundifolia Michx.) are delicate in nature with short shelf life. Postharvest technologies like modified atmosphere packaging (MAP) with reduced oxygen (O2) and elevated carbon dioxide (CO2) could increase the postharvest storage life with better quality. In the current experiment, physical and biochemical quality attributes of black and bronze cultivars of muscadine grapes ('Supreme' and 'Granny Val', respectively) were evaluated in active MAP. Fruit were packed in plastic trays, sealed with impermeable film, and CO2 was introduced into the package. The MAP was created by a rigid microperforated plastic patch coated with a proprietary semipermeable resin, which was applied over a hole in the tray; packages with the same size hole without a patch were the control. Fruit were stored at 4°C for 42 days (6 weeks). MAP resulted in significantly lower decay incidence and better retention of fruit firmness for up to 28 days of storage in both cultivars as well as reducing color changes in 'Supreme' fruit. Although MAP did not affect the biochemical quality of muscadine grapes, total antioxidants increased initially and then decreased during storage, irrespective of packaging treatments. A significant linear increase in total phenolic content was also found during storage, regardless of treatments applied. Overall, the results of the current study demonstrate that MAP can be an affective technology to increase storage duration of muscadines with better retention of physical quality, without affecting the biochemical attributes.

Effects of steam explosion on raspberry leaf structure and the release of water-soluble nutrients and phenolics

Raspberry leaves were subjected to steam explosion at 0.5 and 1.0 MPa for 60–120 s, aiming to disrupt their physical and chemical structure and, consequently, promote the release of phenolic compounds into the leaf aqueous infusion. Under optimal condition of 1.0 MPa for 60 s, steam explosion led to a notable 23 % increase in total phenolic content, a 29 % elevation in ABTS radical scavenging capacity, and a 13 % rise in DPPH radical scavenging capacity of the aqueous infusion. Utilizing UHPLC-Q-TOF-MS/MS and UHPLC-QE-MS/MS techniques, respectively, a total of 39 phenolic compounds were identified from raspberry leaves, and the changes in the contents of the most important 11 species were analyzed following steam explosion. Through correlation analysis and considering the content of each phenolic compound, it was inferred that the heightened antioxidant capacity of the aqueous infusion primarily stemmed from a substantial increase in the release of ellagic acid after steam explosion.

Effect of low intensity direct-current electric field on anti-browning of apple juice: Enzyme inactivation kinetics and juice properties

For the first time, the efficacy of low intensity (1–7 V/cm) direct-current (DC) electric field in preventing browning in apple juice is examined. The results show that applying a 5 V/cm electric field can inactivate 89.24% of polyphenol oxidase (PPO) within 90 min and achieve complete inactivation of peroxidase (POD) within 70 min, maintaining the juice temperature below 30 °C throughout the process. The Weibull model fits the PPO and POD inactivation effectively, suggesting varied responses among isoenzymes. Under the optimal conditions (5 V/cm for 90 min), a 15.89% increase in total phenolic content (TPC) was observed alongside significant improvements in antioxidant activity. Furthermore, this method preserved the natural flavor and lightened the color of the apple juice, enhancing its sensory appeal. These findings indicate that low intensity DC electric field is an innovative and effective choice for preventing juice browning, offering significant potential for application in the food industry.

Energy analysis and quality characteristics of flaxseed oil by using an infrared rotary dryer

An infrared (IR) rotary dryer was designed and fabricated to sterilize flaxseeds under different experimental treatments. The investigations were conducted under varying IR intensities (882, 964, 1050, and 1140 W/m2) and exposure times (6, 9, 12, and 15 min). Data analysis showed the minimum amount of specific energy consumed at 882 W/m2 and 6 min for the studied varieties Sakha 3 and Sakha 6. The highest thermal efficiency belonged to the highest radiation intensity and the lowest exposure time, with values of 77.26 % and 86.17 % for Sakha 3 and Sakha 6, respectively. Different IR intensities caused an increase in oil yield (OY), acid value (AV), and peroxide value (PV). For example, 1050 W/m2 for 15 min showed the highest OY for Sakha 3 (37.37 %), whereas 964 and 1050 W/m2 for 12 min reported the highest activity for Sakha 6 (43.20 and 43.43 %, respectively); 1140 W/m2 was the intensity that recorded the highest content of AV (range of 2.67–3.93 mg KOH/g for Sakha 3 and 3.19–4.22 mg KOH/g for Sakha 6) and PV (range of 4.05–6.91 meq. O2/kg for Sakha 3 and 5.21–5.92 meq. O2/kg for Sakha 6). Moreover, increasing IR intensity caused an increase in total phenolic content. The maximum amount was obtained at 1140 W/m2 for 12 min (153.27 and 154.59 mg GAE/100 g sample for Sakha 3 and 6, respectively) without significant changes at 1050 W/m2 and 12 min. For radical scavenging activity, 1050 W/m2 at 9, 12, and 15 min represented the highest activity for Sakha 3 (range of 30.27%–32.64 %) and Sakha 6 (range of 36.58%–37.37 %). Thus, IR pretreatment at 1050 W/m2 and duration between 12 and 15 min is recommended for Sakha 3 and 6. After the oil extraction and storage period (4 weeks), PV increased in all the investigated oil samples. In general, the heat-treated seeds’ oil will stay stable and maintain quality as long as the seeds are stored before the oil is extracted.

Elicitation as a Process of Enhancing Bioactive Compounds Concentration in Sprouts

During growth, plants produce bioactive compounds—secondary metabolites. Their concentration can be stimulated by the presence of a stressful factor—an elicitor. Since chlorine dioxide is commonly used in water plants to disinfect drinking water, its application as a plant elicitor seems to be very attractive. The aim of this work was to investigate the influence of a new elicitor, ClO2, on the quality of seeds and bioactive compounds of sprouts. Elicitation of radish and broccoli seeds using ClO2 solutions did not significantly reduce their germination percentage (GP remained over 90%). Radish sprouts sprouted from seeds elicited in chlorine dioxide solutions with concentrations up to 800 ppm did not differ statistically significantly in terms of polyphenol content. Sprouts which were grown in the presence of ClO2 contained significantly fewer polyphenolic compounds. Elicitation of broccoli seeds in 800–1000 ppm ClO2 solutions causes an increase in total phenolic content and concentration of ascorbic acid in sprouts. Elicitation in chlorine dioxide solutions not only increased concentrations of selected bioactive compounds but also improved the microbiological quality of sprouts.

Enriching Wheat Bread With Banana Peel Powder: Impact on Nutritional Attributes, Bioactive Compounds, and Antioxidant Activity.

This research investigated the impact of enriching bread with banana peel powder (BPP) on nutritional attributes, bioactive components, antioxidant activity, and sensory characteristics. Four bread samples were prepared and evaluated: S1 (control), S2 (5% BPP), S3 (7% BPP), and S4 (10% BPP). The addition of BPP resulted in a reduction in moisture content and an increase in ash, fat, protein, and fibre levels, while reducing overall carbohydrate content. Furthermore, BPP-enriched bread exhibited an increase in total phenolic content (TPC) (ranging from 28.46 to 42.38 mg GAE/100 g) and total flavonoid content (TFC) (ranging from 6.63 to 9.46 QE mg/g), indicating enhanced antioxidant properties. The DPPH assay demonstrated the antioxidant potential of BPP-incorporated bread, with the radical scavenging activity (RSA) increasing from 18.84% to 53.03% with increasing BPP enrichment. Color assessment revealed changes in both crust and crumb, with a decrease from 78.46 to 40.53 in the lightness (L∗) value of the crust and from 61.21 to 41.10 in the lightness (L∗) value of the crumb. Additionally, changes in a∗ and b∗ values were observed. The a∗ values varied between 17.59 and 12.42 for the crust and between 6.96 and 5.89 for the crumb. The b∗ values varied between 31.61 and 23.65 for the crust and between 19.63 and 16.58 for the crumb. Sensory evaluation suggested that up to 5% BPP inclusion in bread mirrored the texture, taste, appearance, and overall acceptability of control bread, but enrichment beyond 5% resulted in lower sensory scores. In summary, the incorporation of BPP significantly influenced various aspects of bread, highlighting its potential for applications in the food and industry sectors.

Effect of Copper Sulfate Induction on Phyllanthus tenellus Roxb. Total Phenolic and Flavonoid Content

Aims: Plants need an appropriate amount of nutrients such as copper for growth and development. However, excess of copper may interrupt plant development and cause stress that led to biochemical compounds being synthesized. The influence of a high copper sulfate concentration on phenolic and flavonoid content in Phyllanthus tenellus plants was investigated.&#x0D; Place and Duration of Study: The experiment was conducted in a government compound at MARDI Serdang, Selangor, Malaysia (2° 59' 31.7292'' N 101° 41' 56.706'' E), from April 2021 to Jun 2021.&#x0D; Methodology: The experiment was conducted using a vertical column planting system under a side-netted rain shelter. The plants were subjected to 0.5 M copper sulfate sprayed after 60 days of planting and harvested 0.5, 1.5, 3, 6, 12 and 24 h after sprayed for further analysis. Total phenolic content was calculated as mg gallic acid equivalent and total flavonoid content was measured as quercetin equivalent.&#x0D; Results: Highest total phenolic and flavonoid content was detected after 0.5 hours of copper sulfate application and started to decrease towards 24 hours after sprayed. Treated samples showed a 1.18-fold increase in total phenolic content and 1.4-fold increase in total flavonoid content compared to control untreated samples after 0.5 hours of sprayed. Control samples showed stability in both total phenolic and flavonoid content throughout the harvesting periods. Phenolic is the major secondary metabolites in Phyllanthus tenellus plants.&#x0D; Conclusion: Data revealed that the application of 0.5 M copper sulfate is able to enhance total phenolic and flavonoid content in Phyllanthus tenellus plants. The study suggested that the optimum harvesting time is 0.5 hours after copper sulfate application.

Powder shampoo formulation with antioxidant activity: in vitro perspectives

PurposeThe purpose of the study was to develop a powder shampoo with antioxidant attributes.Design/methodology/approachDry shampoo compositions were formulated containing alpha olefin sulfonate (AOS), sodium cocoyl isethionate (SCI), microcrystalline cellulose, mannitol, carboxymethyl cellulose, maltodextrin and sodium benzoate with or without extract of Cinnamomum zeylanicum bark. Cinnamon extract was chosen for this study owing to its ubiquitously known antioxidant attributes. The formulations were tested for detergency action and antioxidant potential in vitro.FindingsCinnamomum zeylanicum extract exhibited noticeable antioxidant activity in vitro. The authors observed that addition of the bark extract to the shampoo formulation was associated with remarkable increase in total phenolic content, total antioxidant activity and radical scavenging activity without any effect on detergency action.Research limitations/implicationsThis preliminary study provides a powder shampoo formulation which exhibits antioxidant attributes as a result of incorporation of cinnamon bark extract. Clinical efficacy of the formulation remains to be tested.Practical implicationsOwing to the powder format of the shampoo, the formulation can be manufactured with ease and economically. Functionalizing the formulation with enhancement of antioxidant activity by incorporation of cinnamon bark extract may be associated with beneficial clinical outcomes, which remains to be tested.Social implicationsThe proposed formulation may be stored and sold in eco-friendly packing material, thus could pave the way for reducing the burden of plastic consumption by the shampoo industry.Originality/valueThe present work demonstrates that incorporation of cinnamon bark extract to a powder shampoo formulation, containing AOS and SCI as principle surfactants, significantly enhances its antioxidant attributes.

Thermal Stability and Antioxidant Activity of Bioactive Compounds in Bread Enriched with Bee Pollen and Bee Bread.

Bee pollen (BP) and bee bread (BB) are natural food sources containing a wide variety of bioactive compounds, complementing their rich nutritional composition. These bee products are being explored to empower functional foods, with the term functionality being dependent on the bioactive compounds added to the food matrix. However, there is not enough evidence of the effect of heat on these compounds during food processing and production and how it impacts their biological activity. Here, we enriched traditional bread by adding BP and BB at different proportions of 1 to 5% and tested the thermal stability of their bioactive compounds through several spectroscopic and chromatographic analyses. Adding bee pollen and bee bread to bread resulted in a 4 and 5-fold increase in total phenolic content, respectively. While not all the 38 phenolic and phenolamide compounds identified in the raw BP and BB were detected in the processed bread, phenolamides were found to be more resilient to baking and heat treatment than flavonoids. Still, the enriched bread's antioxidant activity improved with the addition of BP and BB. Therefore, incorporating bee products into heat-treated products could enhance the functionality of staple foods and increase the accessibility to these natural products.

Incorporation of jaggery in beetroot jam enhances its antioxidant properties with acceptable sensory and physicochemical profile

With the growing consumer interest in incorporating healthier foods in diet, the market for functional foods is increasing. The present study focused on developing beetroot jam (BJ) using jaggery (non-centrifugal sugar) as a sweetener. Formulation of BJ was carried out by partial replacement of sugar with jaggery and evaluated for sensory attributes (odor, color, spreadability, taste, acid attribute and overall acceptance) using compromised acceptance threshold (CAT) and the hedonic rejection threshold (HRT). The incorporation of jaggery in BJ shifted the acceptances of tatse (CATt = 82.56%), color (CATc = 78.82%), odor (CATo = 73.16%), acid attribute (CATac = 65.01%), overall acceptance (CAToc = 65.61%), and spreadabality (CATs=50.94%). This depreciation, however, did not result in sensory rejection of the jam odor, color, and taste. On the other hand, a sensory rejection started to occur for spreadability, acid attribute, and overall acceptance at jaggery concentrations of 66.92%, 88.1%, and 77.49%, respectively. Physicochemical characterization of BJ for parameters such as color, texture, and rheological properties was carried out. Thermal behaviour of BJ was studied using differential scanning calorimetry (DSC), whereas chemical characterization was performed using Fourier-transform infrared spectroscopy (FTIR) and scanning electron microscopy (SEM). Assessment of nutraceutical and nutritional properties of BJ revealed that an increase in jaggery proportion resulted in an increase in total phenolic content (TPC) and total flavonoid content (TFC), where BJ100 showed the highest TPC and TFC of 2.58 mg GAE/g and 1.08 mg QE/g, respectively. The increase in the polyphenols in BJ correlated positively with the antioxidant activities evaluated through DPPH, FRAP, and ABTS assays. Lastly, the proximate analysis of BJ was carried out for protein, fat, carbohydrates, sugar, and fibre content.

Postharvest quality evaluation on the hot water-dipped Zingiber officinale rhizomes stored at low-temperature storage

Storing ginger at chilling temperature will reduce its postharvest quality as they are prone to chilling injury (CI). Therefore, a study on hot-water dip treatment in alleviating CI in 'Bentong' ginger rhizome on physical and chemical properties was conducted. Fresh ginger rhizomes were harvested in the 9th month after planting. The fresh and cleaned rhizomes were hot-water treated at 45°C for 0, 5, 10 and 15 mins before being packed in a box and stored at 5°C for 0, 8 and 16 days. There was a significant interaction effect between dipping and storage durations on the physical and chemical properties of the rhizome. Exposed rhizome for 5, 10 and 15 mins was observed to maintain the ho and L* of the rhizome after storage at 5°C. The decreases in h° from yellow to slightly brown also indicated rhizome browning. Rhizome held at 45°C for 5 mins managed to reduce browning as compared to other durations. In addition, dipping for 15 mins resulted in a significant increase in total phenolic content, total flavonoid content and 6-gingerols. While 6-shogaols was maintained at 45°C for 5 mins. Preconditioning by the hot-water treatment could induce chilling tolerance upon storage at chilling temperature.

Inactivation of Alicyclobacillus acidoterrestris vegetative cells and spores induced by atmospheric cold plasma

This study aimed to inactivate Alicyclobacillus acidoterrestris vegetative cells and spores (107–108 CFU/mL) using atmospheric cold plasma (ACP). Alicyclobacillus acidoterrestris vegetative cells decreased by 6.63 and 6.47 log under only ACP treatment of 30 kV for 6 min in saline solution and apple juice, respectively. ACP was less effective against spores, resulting in 2.64 and 2.43 log reductions at the same treatment parameter. However, better inactivation (4.03 log and 3.95 log) was achieved in apple juice and saline solution using ACP at 30 kV combined with mild heat (85 °C) for 6 min. Morphological observation and intracellular substance release revealed severe structural damage to spores induced by ACP. The application of ACP resulted in improved color, reduced pH, and increased levels of total phenolic content and total soluble solids in apple juice. This study offers an effective method for inactivating Alicyclobacillus acidoterrestris in apple juice. Industrial relevanceThe application of atmospheric cold plasma in combination with mild heat to effectively inactivate Alicyclobacillus acidoterrestris in apple juice offers a promising method for ensuring juice product quality. The enhancement of color, reduction in pH, and increase in total phenolic content and total soluble solids further underscore the potential benefits of this technique for enhancing the sensory attributes of apple juice. This study offers a potential approach that may directly contribute to enhancing production practices and product value.

Increase in Total Phenolic Content and Antioxidant Capacity in Wines with Pre- and Post-Fermentation Addition of Melissa officinalis, Salvia officinalis and Cannabis sativa

Herbs are considered substantial sources of antioxidant compounds, playing an important role in medicines, cosmetics, and distillates. Although they have been used in wine since ancient times, especially in Mediterranean regions, there is limited scientific evidence on how the addition of herbs into wine affects its properties. The aim of the present study was to determine the effects of three herbs, Salvia officinalis, Melissa officinalis and Cannabis sativa, with direct extraction in two different conditions: in must (pre-fermentation addition) and in wine (post-fermentation addition) and investigate potential differences between them. Three Greek indigenous grape varieties of Vitis vinifera L. were evaluated (Roditis, Muscat, Fokiano). The extractability of phenolic compounds and the antioxidant capacity of the produced wines were determined by the Folin–Ciocalteu and DPPH methods, respectively. Moreover, HPLC analysis was conducted to identify and quantify rosmarinic acid and caffeic acid, two main components of many Lamiaceae plants. The results indicate that the post-fermentation addition of herbs leads to a significant increase in antioxidant activity and phenolic compounds compared to blank wine. In most cases, the increase is significantly higher in comparison with pre-fermentation addition. Wine, upon the addition of Melissa officinalis, was found to extract the highest amount of total phenols compared to the other two herbs.

Biocontrol of chocolate spot disease of broad bean (Vicia faba L.) caused by Botrytis fabae using biosynthesized reduced graphene oxide/silver nanocomposite

This study was demonstrated to investigate the effects of reduced graphene oxide/silver nanocomposite (rGO/AgNC) on controlling the chocolate spot disease of broad bean (Vicia faba L.) caused by Botrytis fabae. rGO/AgNC was green synthesized using the cell-free supernatant of Escherichia coli D8 in the presence of sunlight and room temperature. rGO/AgNC revealed a broad UV–vis absorption peak at 433 nm. Transmission electron microscopy (TEM) images of rGO/AgNC confirmed the presence of spherical-shaped silver nanoparticles (AgNPs) with an average size of 7–26 nm. Zeta analysis of rGO/AgNC displayed their positive charge (+18.9 mV) and the good dispersion of AgNPs on the surface of rGO. rGO/AgNC had good antifungal activity against B. fabae in a dose-dependent pattern. In vivo, rGO/AgNC-treatment study on faba bean plants showed the biocidal action of rGO/AgNC (150 μg/ml) against B. fabae and completely prevented the pathogen infection. In addition, there was an increase in total phenolic content, peroxidase, and polyphenol oxidase activity, and protein content of rGO/AgNC-treated plants. Plants treated with rGO/AgNC displayed a typical cell morphology in their ultrastructure, including cell membranes and chloroplasts with ellipsoidal shapes and large starch grains. These are all encouraging findings for the use of the biosynthesized rGO/AgNC as a safe and efficient antifungal agent against B. fabae.

The Influence of Bee Bread on Antioxidant Properties, Sensory and Quality Characteristics of Multifloral Honey

The aim of this study was to investigate the influence of bee bread addition on the phenolic content, antioxidant properties, sensory and quality characteristics of the multifloral honey. On the base of results obtained, it was stated that an enrichment of honey with bee bread led to an significant increase in total phenolic content (from 30.75 to 158.96 mg GAE/100 g), total flavonoids content (from 2.77 to 21.15 mg QE/100 g), and phenolic acids content (from 11.02 to 35.47 mg CAE/100 g). Gallic acid was the predominating phenolic acid, while quercetin was the main determined flavonoid. A significant elevation of the phenolic content resulted in an increase in antioxidant capacity of the honey. However, an addition of bee bread to the honey led to the unfavorable changes of its sensory characteristics. The decrease in clarity, and uniformity of color and brightness was detected. In the case of consistency, the decrease in smoothness and meltability was found along with an increase in the feeling of sandiness. The assessment of taste showed a significant increase in acid taste, sharpness, bitterness and durability of the aftertaste, with a decrease in sweetness. The addition of bee bread to the honey caused a significant increase in water-insoluble substances content, free acidity, specific conductivity and proline level. At the same time, a decrease in the content of glucose and fructose was observed.

Identification of a Cucumber Mosaic Virus from Cucurbita pepo on New Reclamation Land in Egypt and the Changes Induced in Pumpkin Plants

In 2020, the leaves and fruit of 50 pumpkin plants with suspected cucumber mosaic virus (CMV) symptoms of leaf mosaic, vein yellowing, and mild leaf curling were collected from Sharq El-Owainat (Al Wadi El-Gaded governorate), a new reclamation land in Egypt. This study was aimed at deciphering and characterizing the causal agent of the leaf yellowing disease associated with pumpkin plants in Egypt. The causal agent was identified by serological, cytological, and molecular means. The serological identification by DAS–ELISA confirmed the presence of CMV in 20% of the plants. The cytological identification by electron microscopy revealed typical cucumovirus isometric particles of 28–30 nm diameter in the cytoplasm of the leaf parenchyma, epidermal cells, the integument, and the nucleus. Molecular characterization by one-step reverse transcriptase-PCR yielded the required size of amplicon (678 bp) for CMV. Additionally, mechanical sap inoculation was used to determine the host range and symptomatology of the isolated CMV in seventeen different plant species belonging to six different plant families. CMV replicated, moved systemically, and induced a range of symptoms in sixteen plant species. The isolated CMV was transmitted to pumpkin plants at a 16.4% rate by seeds. CMV-infected pumpkin plant leaves were characterized by a substantially low concentration of photosynthetic pigments, a high level of reducing sugars, relatively low protein levels, and a significant increase in total phenol contents, implying their potential role as antiviral agents. Ultrathin sections of infected cells revealed histological changes and cytological abnormalities in comparison to healthy plants. This is the first identification of CMV on new reclamation land in Egypt, pinpointing its swift spread, which could pose a major constraint to pumpkin production in Egypt.

FTIR spectroscopy-based lipochemical fingerprints involved in pomegranate response to water stress

Pomegranate trees are known for their ability to withstand drought conditions, but there is still much to learn about how water stress affects the lipobiochemical behavior of their seeds. This study aimed to investigate how sustained deficit irrigation (SDI-50), equivalent to 50% of crop evapotranspiration, influences pomegranate seed oil attributes such as phenols, flavonoids, and tannins content, and the seeds’ lipochemical fingerprints compared to fully irrigated trees. At the full ripening stage, pomegranate seeds were analyzed for their oil content, biochemical traits, and vibrational fingerprints using infrared radiation. The results indicated that there was a significant genotypic effect coupled with applied water stress on all the investigated traits. Interestingly, an increasing trend in seed oil yield was observed under water stress conditions compared to the control, with the highest oil yield increase observed in the ‘Zheri Precoce’ fruit seeds. Only two cultivars did not show the same pattern, with the oil yield increase ranging from 8% to 100%. Furthermore, SDI-50 induced a substantial increase in total phenolic content, coupled with a significant genotypic effect, and resulted in an average increase of 7.5%. This increase in total phenolics also correlated with an increase in antioxidant activity across all investigated cultivars. ATR-FTIR fingerprinting revealed eleven spectral fingerprints corresponding to functional groups present in pomegranate seeds oil, with a particular pattern of significant effects of both genotypic and SDI-50 factors. These results suggest that exploiting water scarcity conditions could be a viable approach to improve the quantitative and qualitative attributes of pomegranate seed oil. While there are still several aspects to be investigated further, this study provides a basis for pomegranate processing under water shortage conditions.

Vinegar production via spontaneous fermentation of different prickly pear fruit matrices: changes in chemical composition and biological activities.

This study focused on the valorization of prickly pear (PP) fruit (Opuntia ficus-indica) into vinegar by spontaneous surface fermentation on different starting matrices (with/without the addition of sucrose and with/without PP peel in the raw material). Different parameters were monitored during the fermentation process in terms of their physicochemical and biological properties. Physicochemical and phytochemical analysis revealed significant differences depending on the starting matrix. An increase in total phenolic content (TPC) was observed for the majority of samples when transformed from PP juice into PP vinegar revealing the role of fermentation in enhancing the bioactive compounds content. Better antioxidant and antibacterial activity were detected for vinegar samples compared with the initial starting matrix. Using whole PP fruit resulted in better TPC and antioxidant activity; in contrast, sugar addition had no significant effect on any studied data. Analysis of variance, taking into account the four factors that were studied (matrix, variety, with/without peel, and with/without sugar), demonstrated that only the factor 'presence or absence of the peel' had a significant influence on the TPC values. This study demonstrated that both whole PP fruit and PP juice could be used as new raw materials for vinegar production. © 2023 Society of Chemical Industry.

Effect of Hydrogen-Enriched Solvents on the Extraction of Phytochemicals in Propolis.

Propolis, one of the most important bee products, cannot be used in its raw form. The efficiency of the bioactive components of propolis increases with the extraction process. The choice of solvent to be used in the extraction of propolis is effective in determining the properties of the extract. Ethanol is the most widely used solvent, which significantly increases the efficiency of its bioactive components in the extraction of propolis. Effective nonalcohol-based extraction techniques have become important since alcohol-based extracts cause some discomfort and cannot be used in people with alcohol intolerance. The use of water in propolis extraction is less preferred than ethanol because it does not thoroughly dissolve the bioactive components. In this study, the effect of incorporating hydrogen into solvents (water, ethanol, and methanol) on the extraction of total phenolic content, total flavonoid content, antioxidant activities, and phenolic compound profile of the propolis sample was evaluated. Incorporation of H2 into water, ethanol, and methanol led to an increase in total phenolic content by 19.08, 5.43, and 12.71% and in the total flavonoid content by 28.97, 17.13, and 2.06%, respectively. Besides, the highest increases in 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid (ABTS) scavenging activities were observed in hydrogen-rich water (4.4%) and hydrogen-rich ethanol (32.4%) compared to their counterparts, respectively. On the other hand, incorporation of H2 into different solvents led to significant increases in different phenolics, and it was observed that the level of change was dependent on the type of the phenolic compound and the solvent used. This study is important in terms of using hydrogen-enriched solvents to extract phenolics from propolis for the first time. Using hydrogen-rich solvents, specifically hydrogen-rich water, was observed to be an effective method for the improvement of phytochemical extraction efficiency in propolis.