Levels Of Antioxidant Activity Research Articles

Integrated approach of ultrasound with mild heat treatment on the quality characteristics of yacon (Smallanthus sonchifolius) tuber juice

AbstractThe research delved into the ascendancy of thermosonication (TS) on elevating the alimentary components of yacon (Smallanthus sonchifolius) tuber juice, derived from the yacon plant. This investigation introduces an innovative approach utilizing artificial neural networks (ANNs) coupled with genetic algorithm (GA) for the multifaceted optimization of extraction procedures. It aims to pinpoint the most effective processing parameters for TS, including variations in amplitudes: X1 (40, 50, and 60%) and temperatures: X2 (30, 40, and 50°C) over sonication times: X3 (15, 30, 45, and 60 min). Further, the approach is focused to amplify quality of yacon juice (YJ) and microbial attributes by enhancing certain quality characteristics such as anti‐oxidant activity (AOA), ascorbic acid (AA), total phenolic content (TPC), total carotenoid content (TCC), total flavonoid content (TFC), yeast and mold count (YMC) and total viable count (TVC). The maximum levels of AOA (33.73 ± 2.21%), AA (25.82 ± 2.03 mg/100 ml), TPC (85.08 ± 3.67 mg GAE/ml), TCC (115.82 ± 2.46 βCE μg/ml), TFC (22.52 ± 2.11 mg QE/ml), TVC, and YMC (not detected) were achieved in thermosonicated YJs under optimal conditions using ANN coupled with GA.Practical ApplicationsYacon tuber juice (YJ) treated with thermosonication (TS) showed improved nutritional characteristics, making them a valuable source of functional compounds for nutraceuticals and food industries. Research emphasizes the effectiveness of artificial neural network in predicting the extraction efficiency of YJ and proposes TS as a potential replacement for traditional thermal pasteurization to maintain or enhance YJ quality and functionality. TS provides cost‐effective and sustainable solutions to the food industry by reducing processing time and energy consumption when compared to pasteurization.

Stability of Bioactive Compounds and Antioxidant Activity in Rosehip Juice (Rosa spp.).

Rosehip fruits, characterized by their high concentrations of bioactive compounds and antioxidant activity (AA), have been traditionally used to make jams, infusions, and juices. Thus, the objective of this research was to evaluate the stability of rosehip juice by determining the concentrations of bioactive compounds and total phenols and the AA using chromatographic and spectroscopic methods. The stability of the juice was evaluated with three treatments and different storage conditions, namely, unpasteurized-refrigerated, pasteurized-room temperature, and pasteurized-refrigerated, and measurements were taken for eight months. Individual and total phenolic compounds, evaluated by chromatographic methods, reported differences until the end of this study. The total phenolic compounds by Folin-Ciocalteu method presented an average decrease of 57% in the three treatments in relation to the initial conditions. On the other hand, the ascorbic acid content decreased considerably, disappearing at week six. Furthermore, for the unpasteurized-refrigerated and pasteurized-refrigerated samples, a correlation was found between flavonols, total phenols, ascorbic acid, and antioxidant activity determined by the TEAC method. For the pasteurized-room temperature samples, correlations were found between the levels of several flavonols, hydroxycinnamic acid, total phenols, and ascorbic acid and the antioxidant activity determined by the CUPRAC method. The stability of the compounds was mainly correlated with the storage conditions of the juice and not with pasteurization. The highest stability was observed for the unpasteurized-refrigerated and pasteurized-refrigerated samples. Although the concentrations of the compounds evaluated decreased during this study, significant levels of AA persisted, providing beneficial characteristics for consumer health.

Improved Bacterial Survival and Antioxidant Activity After In Vitro Digestion of Fermented Dairy Beverages by Lacticaseibacillus casei LC-01 and Lactiplantibacillus plantarum BG-112 Containing Yacon.

The fermentation of milk containing 0%, 3%, 6%, and 9% (w/v) yacon root flour (YRF) by Lacticaseibacillus casei LC-1 and Lactiplantibacillus plantarum BG-112 was evaluated for bacterial survival and antioxidant activity (AA) before and after simulated gastrointestinal digestion. After 28days of refrigerated storage, samples of the beverages were analyzed for cell viability, AA (using ferric ion reducing antioxidant power (FRAP) and (ABTS), and molecular mass profile of proteins (using electrophoresis). The presence of 9% YRF increased bacterial survival during 28days of storage and passage through the gastrointestinal tract for both L. casei and L. plantarum, which showed a greater capacity to reduce ferric ions compared to 0% YRF, and the ability to capture free radicals increased from below 5mM to over 15mM TE after digestion. Milk proteins are hydrolyzed during digestion, and the generation of bioactive peptides with AA may explain the increase in AA levels. Since peptides are generated from milk proteins, YRF did not influence AA after digestion. These results showed that fermentation of milk by L. casei and L. plantarum with YRF increased the chances of these bacteria reaching the colon in adequate quantities. After simulated digestion, the beverages showed improved AA due to milk protein hydrolysis.

Effect of gamma irradiation treatment on the antioxidant activity, phenolic compounds and flavonoid content of common buckwheat

Gamma irradiation is a non-thermal physical treatment with potential microbial decontamination efficiencies. In this study common buckwheat (Fagopyrum esculentum Moench) flour and grain were subjected to different dosages of gamma irradiation (2, 4, 6, 8 and 10 kGy). Non-irradiated sample is named as control. Antioxidant activity (AOA), total phenolic content (TPC), total flavonoid content (TFC), rutin and quercetin levels were measured in all samples. The values were higher in irradiated samples compared to control. Grain samples irradiated at 10 and flour samples at 8 showed higher AOA, TPC, TFC and rutin levels, respectively. The quercetin content did not change significantly. Irradiation at 2 kGy resulted lower values for all tests. In conclusion, gamma irradiation could be satisfactorily used as a novel preservative treatment in buckwheat.

PECULIARITIES OF THE GROWTH OF Artemisia tilesii Ledeb. “HAIRY” ROOTS WITH DIFFERENT FOREIGN GENES

Aim. To compare Artemisia tilesii “hairy” root lines with different transferred genes in terms of the relationship between the total content of flavonoids, the levels of antioxidant activity (AOA) and reducing power (RP), as well as the activity of phenylalanine ammonia-lyase (PAL), chalcone synthase (CHS), rolB and rolC genes. Methods. We compared the root lines Nos. 10 and 16, obtained by transformation with the wild Agrobacterium rhizogenes strain A4, lines Nos. 2 and 4, obtained using A. rhizogenes carrying pSV124 vector with ifn-α2b and nptII genes, as well as the roots of non-transformed plants that were cultivated in vitro. The presence and activity of rolB, rolC, PAL, and CHS genes were determined by PCR and real-time PCR, respectively. The content of flavonoids, AOA and RP were determined by standard tests with AlCl3, DPPH (2,2-diphenyl-1-picrylhydrazyl) and K3[Fe(CN)6] accordingly. Results. The content of flavonoids in most of the lines was higher than in the control, and correlated with AOA and RP. Roots No. 10 were characterized by the fastest growth, which coincided with higher activity of rolB and rolC genes. The activities of PAL and CHS in “hairy” roots were lower than those in non-transformed ones. Conclusions. Root lines carrying only rolB and rolC and lines with additional ifn-α2b and nptII genes had similar ranges of flavonoids concentration, AOA and RP levels that exceeded those in the control. The dependence of the root growth rate, and lack of the dependence of the flavonoids content with the activity of the rol genes were demonstrated. PAL activity inversely correlated with flavonoids content in all experimental lines, which may be the result of overproduction of compounds in transgenic roots.

Antioxidant activity of petunias with the heterologous ribonuclease ZRNase II gene infected with tobacco mosaic virus

Background. Constant changes in environmental conditions cause the development of stress reactions in plants. Under conditions of moderate intensity and temporary action of the stress factor, the strengthening of protective systems and the mobilization of energy resources take place. However, if the stress factor has a long-term effect, the cells begin the processes of lipid peroxidation (LPO), inhibition of energy production and reduction of protein synthesis with its subsequent destruction. Under conditions of excessive stress, there is a balance between antioxidant activity (AOA) and LPO, which is necessary to maintain normal cell function. Oxidation intermediates can serve as inducers and mediators of stress. Phytovirus infection can lead to pathological changes in the body of a plant. The progression of the infectious process in the body of the affected plant is associated with stress reactions and disruption of its normal viability. Objective. We are aimed to assess the degree of progress of stress reactions caused by biotic stressors in control and transgenic (with ZRNase II gene) petunia plants. Methods. Tobacco mosaic virus (TMV) was used to infect petunia plants. The degree of progress of stress reactions in transgenic petunia plants with the ZRNase II gene before and after infection with TMV was studied by POL and AOA indicators. Two genetically distinct lines of petunia (M1 and P5) were used to obtained transgenic plants. To assess the progress of LPO, the accumulation of initial and final products (diene conjugates and malonic dialdehyde) was determined. Results. After the plants transformation, changes in the content of LPO products in leaf tissues were observed. Transgenic plants had a 10–15% higher content of LPO products, which may indicate that the transformation, in some cases, can lead to the progress of stress reactions in plants. Infection with TMV has contributed to the intensification of processes related to the protection of plants from the effects of negative factors. Studies of total AOA have shown that transgenic plants after infection had significantly higher levels (18–30%) of AOA compared with controls, which may be evidence of their increased viability under stress. Conclusions. The positional effect of T-DNA incorporation in genetic transformation may be a stressor for the plant. Transgenic lines differ in terms of LPO and AOA from non-transgenic lines and from each other. After infection with TMV, a 4-fold decrease in AOA was observed in the plants. Effective expression of the ZRNase II gene helps to reduce viral load in certain lines. Lines M1.2 and P5.3 are of greatest interest for further virological studies, as their AOA activity was 18–30% higher than in control plants, which may indicate resistance to viral infection.

Improving Nutritional and Health Benefits of Biscuits by Optimizing Formulations Based on Sprouted Pseudocereal Grains.

A mixture design (MD) was used to evaluate the effect of replacing wheat flour (WF) with sprouted cañihua (Chenopodium pallidicaule Aellen), kiwicha (Amarathus caudatus L.), and quinoa (Chenopodium quinoa Willd.) flours (SCF, SKF, and SQF, respectively) on the content of phytic acid (PA), γ-aminobutyric acid (GABA), total soluble phenolic compounds (TSPC), and antioxidant activity (AA) in biscuits. Generally, sprouted pseudocereal flours contained lower amounts of starch and protein, comparable fat, ash, PA content, and increased levels of bioactive compounds (GABA and TSPC) and AA compared with wholegrain flours. Moreover, it was confirmed that sprouted pseudocereal flours were nutritionally superior to refined WF. MD allowed the modeling of target parameters showing that PA, GABA, TSPC, and AA were positively influenced by the proportion of flours in the biscuit. The models that better described the variation in nutritional parameters as a function of the formulation displayed typically linear and binary interactions terms. SKF exerted the highest influence on the increased content of PA. Therefore, to increase mineral bioavailability, the use of SCF and SQF in the formulation of biscuits was suggested. SCF and SQF positively influenced in GABA, TSPC, and AA in biscuits. The optimal ternary blends of flours that maximize the content of bioactive compounds and AA of biscuits and simultaneously minimize PA content were identified. To study the fate of biscuits in digestion, the optimal formulation for biscuits containing SQF/SCF was selected. For this type of baked product, reduced starch digestibility and glycemic index was observed compared with the control (100% WF). Moreover, the amounts of bioaccessible GABA, TSPC, and AA were higher in gastric and intestinal digests compared with control biscuit. Overall, these results highlighted the nutritional and health benefits of incorporation of flours from sprouted Andean grains in the production of biscuits.

Total Polyphenols and Antioxidant Properties of Selected Fresh and Dried Herbs and Spices

In this study, the content of total polyphenols (TP) and the antioxidant activity (AA) of fresh herbs (13 in total) and those subjected to the freeze-drying process (stems and leaves separately) were compared. Moreover, the content of TP and AA of retail, commercial food spices (19 in total) of the two leading companies on the Polish market were compared. The novelty of our studies is the comparison between fresh and dried forms of herbs and spices and additionally between dried in a freeze-drying process and commercially available (in dried forms). It was found that fresh herbs and spices showed a large accumulation of polyphenolic compounds (from 466.55 to 17.23 CAE/100 g, respectively, for lemon balm and ginger). For freeze-dried herbs and spices, the highest TP content was found for marjoram (3052.34 CAE/100 g—leaves). Among commercial herbs and spices, sage (971.28 CAE/100 g) deserves attention. Fresh herbal spices, in particular oregano, (236.21 µM TE/g) had the highest AA. AA of freeze-dried herbs and spices was much lower (5.27–1.20 µM TE/g). The average value obtained for commercially available herbs and spices purchased was 1.44 µM TE/g. In the case of AA measured by the DPPH radical, thyme was characterized by the highest activity among fresh marjoram for freeze-dried herbs and spices. For dried commercial spices, the highest levels of AA were found for cumin.

Towards medicinal tea from untapped Namibian Ganoderma: Phenolics and in vitro antioxidant activity of wild and cultivated mushrooms

Ganoderma is a genus of mushrooms that is prized in developed nations, especially those in Asia, due to its health-promoting properties, which are attributed to bioactive compounds such as phenolics. However, in developing countries, particularly in Africa, Ganoderma mushrooms are untapped and are barely identified. In this study, we identified Ganoderma species collected from different host trees in the wild in Namibia, cultivated them on one substrate and determined their water absorption and solubility indices. Total phenolics (TP), total flavonoids (TF), condensed tannins (CT) and in vitro antioxidant activity (AA) were determined in hot water infusions made from wild and cultivated Ganoderma mushrooms. Folin–Ciocalteu, aluminium chloride, vanillin-HCl, and DPPH assay methods were used to determine TP, TF, CT and AA, respectively. Wild species had 6.12–11.70% moisture, 1.91–5.32% ash, 11.55–24.40 (g of absorbed water/g of dry sample) water absorption index, 3.60–24.10% water solubility index, 18.37–44.78 (mg GAE/g of sample) TP, 0.09–1.67 (mg QE/g of sample) TF, 2.97–6.37 (mg CAE/g of sample) CT and 40.8–49.3% AA. Cultivated species had 9.64 13.45% moisture, 2.34–6.20% ash, 13.55–28.30 water absorption index, 6.40–25.35% water solubility index, 36.70–52.73 (mg GAE/g of sample) TP, 0.41–0.86 (mg QE/g of sample) TF, 11.38–15.29 (mg CAE/g of sample) CT and 53.6–63.7% AA. Infusions prepared from cultivated Ganoderma species had higher levels of TP, CT and AA, but lower levels of TF than those prepared from wild Ganoderma species, suggesting that they have potential as nutraceuticals. Significance: The identification and confirmation of highly prized Lingzhi ‘mushrooms of immortality’ in Namibia highlights the presence of this untapped resource in Africa that is potentially worth billions of dollars. The cultivation and phenolic content of this high-value medicinal mushroom have been demonstrated. Cultivation could lead to sustainable utilisation and employment creation in developing countries which suffer from unemployment rates of at least 30%.

Proteomics and metabolomics reveal the mechanism underlying differential antioxidant activity among the organs of two base plants of Shiliang tea (Chimonanthus salicifolius and Chimonanthus zhejiangensis)

The leaves and branches of Chimonanthus salicifolius and Chimonanthus zhejiangensis are the base ingredients of Shiliang tea. In this study, proteomics and metabolomics were performed to understand the molecular mechanisms underlying antioxidant activity (AA) in the leaves and branches of the two species. Stress and redox related proteins are differentially expressed among organs. The abundance of isoprenoid pathway-related proteins is higher in leaves while the abundance of phenylpropanoid and flavonoid pathway-related proteins is higher in branches in both species. Metabolomics revealed the flavonoid composition and demonstrated that procyanidins are more abundant in branches. Superoxide dismutase (SOD), glutathione peroxidase (GSH-PX), and AA are stronger in branches than leaves. Overall, branches might contribute to redox homeostasis through SOD/GSH-PX and flavonoids. Furthermore, the high level of AA of branches might be largely due to their increased accumulation of procyanidins.

Agro-Morphological, Biochemical and Antioxidant Characterization of a Tunisian Chili Pepper Germplasm Collection

Pepper species have been described as being highly sensitive to climate change. Here, we discuss the variability of the agro-morphological and phytochemical responses of pepper cultivars in the context of ongoing climate changes during seven stages of maturity, including heat stress. The effects and interactions were calculated to determine the source of variation according to rising temperature. Capsaicin content (CAP), total phenolic (TPC) and flavonoid (TFC) levels and antioxidant activity (AA) were also determined at different harvest times (at 10, 25, 40, 55, 70, 85 and 100 days after anthesis, DAA). Agro-morphological data showed that the highest variation was recorded for fruit traits compared to flower and plant ones. In particular, calyx shape margin, calyx annular constriction, fruit shape at blossom end and fruit size had a significant impact on the morphologic diversity among accessions. Levels of bioactive compounds and antioxidant activity depended on the genotype and the harvest time. TPC and AA increased at 100 DAA, while TFC were highly detected at the early harvest. Principal component analysis (PCA) allowed us to separate three clusters with well-defined biochemical traits. In particular, regardless of harvest time, Baklouti Chébika, Baklouti Sbikha and Chaabani accessions presented higher levels of TPC, TFC and AA regardless of the considered harvest time. In conclusion, high genetic variability was noted within the analyzed pepper germplasm, thus suggesting the need for major consideration of both agro-morphological and biochemical traits for pepper breeding programs. The current research was conducted to facilitate better management under high-stress conditions due to global warming

Variation in Phenolic Compounds and Antioxidant Activity of Various Organs of African Cabbage (Cleome gynandra L.) Accessions at Different Growth Stages.

The presence of nutritional and health-benefiting compounds has increased awareness of orphan leafy vegetables such as Cleome gynandra (CG), whose phytochemicals vary among accessions and organs during growth. This study investigated the polyphenol accumulation and antioxidant activities (AOA) of eight CG accessions from the vegetative stage to the seed set stage. Plants were separated into leaves and stem (LS), flowers, and silique organs, and extracts were analyzed for total phenolic content (TPC), total flavonoid content (TFC), rutin and astragalin content, and AOA using 2,2-diphenyl-1-picrylhydrazyl-hydrate (DPPH) and 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS). There were significant interaction effects of growth stages and accessions that contributed to changes in compounds content and AOA. TPC accumulated in plant generative parts, whereas flavonoids accumulated in young plant organs. HPLC profiling revealed that rutin was the most abundant compound in all organs, with flowers having the highest levels, while astragalin was only found in flowers. Silique extracts, particularly accession KF-14, recorded the highest TPC, which corresponded to the strongest radical scavenging activity in ABTS and DPPH assays and a strong linear correlation. The germplasm contained accessions with significantly different and varying levels of bioactive compounds and AOA. These findings potentiate the exploitation of CG organs such as siliques for AOA, flowers for rutin and astragalin, and young shoots for flavonoids. Moreover, the significant accumulation of the compounds in particular accessions of the germplasms suggest that such superior accessions may be useful candidates in genetic breeding programs to improve CG vegetable.

Yield and bulb quality of storage onion cultivars as affected by farming system and nitrogen dose

The need of sustainable management system is connected both to environmental safeguarding and to the increasing consumers’ demand for safety and premium-quality food. A research was carried out to assess the interactions between 2 farming systems (organic, conventional), 4 nitrogen doses (100, 133, 166.5, 200 kg•ha−1 N) and 11 cultivars on yield, quality, antioxidants, elemental composition and heavy metals content of storage onion bulbs. The bulb yield of six out of eleven cultivars was significantly greater in the conventional farming than in the organic one, with Ramata di Montoro and Rossa di Tropea showing the best performances, even in terms of plant dry weight, under both farming systems; Tosca reached the highest leaf area index. The conventional farming system also led to higher bulb yield, dry weight, nitrate content and ascorbic acid compared to the organic one for most cultivars, whereas quercetin was better affected by the organic management. The 166.5 and 200 kg•ha−1 N doses resulted in the highest yield as well as Leaf Area Index (LAI), and 200 kg•ha−1 N also enhanced dry weight, nitrate content and ascorbic acid. The 100 kg•ha−1 N supply elicited the highest bulb storability, whereas 166.5 kg•ha−1 N led to the highest bulb dry matter, soluble solids, total sugars, macroelements and most microelements. The 133 kg•ha−1 N dose resulted in the highest monosaccharides, titratable acidity, quercetin, polyphenols, and Antioxidant Activity (AOA). The cultivar Ramata di Montoro showed the highest values of soluble solids, total sugars, monosaccharides and pungency. The cultivar Rosies des Aries displayed the lowest bulb storability, along with Rossa di Tropea, and the highest dry matter together with Grenada, Tosca and Zolotnichek. Polanowska attained the highest levels of antioxidants, AOA and macroelements. The highest bulb accumulation of microelements and heavy metals differed with the cultivar, though Ramata di Montoro showed the lowest accumulation of most heavy metals. Based on the outcome of the present research, the conventional farming system is recommendable in terms of yield, for the 55% of the storage onion cultivars examined, whereas the organic management improves the overall bulb quality, and the 166.5 kg•ha−1 N represents the most effective dose for achieving the best compromise between yield and quality.

Seasonal Variation of Phytochemicals in Four Selected Medicinal Plants

Pharmacognosy Research,2021,13,4,218-226.DOI:10.5530/pres.13.4.14Published:October 2021Type:Original ArticleAuthors:Bonface Mwamatope, David Tembo, Elizabeth Kampira, Cecilia Maliwichi-Nyirenda, and Victoria Ndolo Author(s) affiliations:Bonface Mwamatope1, David Tembo2,*, Elizabeth Kampira3, Cecilia Maliwichi-Nyirenda4, Victoria Ndolo5 1Biomedical Sciences Department, College of Medicine, University of Malawi, Blantyre, MALAWI. 2Physics and Biochemical Sciences Department, The Polytechnic, University of Malawi, Blantyre, MALAWI. 3Medical Laboratory Department, College of Medicine, University of Malawi. 4Research Support Centre, College of Medicine, University of Malawi, Blantyre, MALAWI. 5Department of Human Ecology, Faculty of Science, Chancellor College, University of Malawi, Blantyre, MALAWI. Abstract:Background: The study aimed at assessing total alkaloids content (TAC), total flavonoids content (TFC), total phenolic content (TPC), antioxidant activity (AA) and predominant individual phenolic compounds in methanol extracts of M. oleifera, S.singueana, M.azedarach leaves and stem barks of L. discolor collected during different seasons of the year. Materials and Methods: TPC, TFC and TAC were analyzed using the Folin Ciocalteau assay, aluminum chloride assay and bromocresol green assay, respectively. 2,2-diphenyl-1-picrylhydrazyl (DPPH) and ferric reducing antioxidant power (FRAP) techniques were used to analyse AA. Phenolic compounds; Vanillic acid, (+)-catechin, quercetin, rutin, sinapic acid, 2,4-hydroxybenzoic acid and ferulic acid were analyzed using high performance liquid chromatography diode array detector (HPLC - DAD). Results: Barks of L. discolour exhibited high levels of TPC, TFC, TAC and AA during hot-dry season (summer) as compared to S. singueana, M. oleifera and M. azedarach leaves which showed significantly (p< 0.05) higher levels in hot-wet season (rainy). Levels of TPC, TFC and TAC were significantly (p< 0.05) influenced by seasonal variations and correlated with levels of AA. Profiles of all phenolic compounds analyzed were not similar in terms of chemical composition and concentration during different seasons. Sinapic acid and 2,4-hydroxybenzoic acid were predominant in S. singueana while sinapic acid and ferulic acid were predominant in M. oleifera. Vanillic acid and 2,4-hydroxybenzoic acid were predominant in L. discolor and M. azedarach respectively. Conclusion: The phytochemical constituents in medicinal plants are subject to seasonal variations which in turn influence the optimum season of harvesting. Keywords:Alkaloids, Antioxidant activity, Flavonoids, Medicinal plants, Phenolic compounds, Seasonal variationsView:PDF (984.49 KB)

Influence of fermentation conditions on the polyphenols, total flavonoids, and antioxidant properties of wine produced from Burans petals

Burans flowers often get wasted each year and can be utilized as a novel substrate for the preparation of fermented products such as red wine. In this work, the effect of fermentation time, temperature, pH, and total soluble solid (TSS) on the antioxidant activity (AA), total phenolic content (TPC), and total flavonoid content (TFC) of red wine produced from Burans petals was investigated. Experiments were carried out as per the Box–Behnken design (BBD). Results showed that the maximum level of AA (68.19%), TPC (89.95 mg GAE/L), and TFC (1,091.19 mg QE/L) can be obtained when subjected to fermentation time of 11 days, at temperature of 32.4°C, pH of 3.85, and 23°Bx TSS. The effect of fermentation time and temperature on AA, TFC, and TPC was pre-dominant. This study could be a reference for future industrial production of wine from Burans flowers. Novelty impact statement The flowers of Burans can be used as a substitute of grape for wine making. Burans flowers packed with phenolic compounds can be used as a novel substrate for the production of a new antioxidant-rich fermented with increased shelf life. The production of wine from Burans flowers will also help in introducing a new flavor in the wine industry while giving a purpose to these flowers that are otherwise wasted every year.

The study of the effect of ethyl alcohol concentrations on the antioxidant activity of ascorbic acid solutions

Much attention is currently paid to the study of the antioxidant properties of various objects – individual antioxidants, dietary supplements, medicines, liquid plant extracts. Antioxidant medicines are widely used as the main or additional correction agents in the treatment of a number of diseases. Therefore, the study and development of procedures for determining the antioxidant activity is a prospective task for today. Aim. To determine the contribution of different concentrations of ethanol to the level of the antioxidant activity (AOA) of ascorbic acid solutions by the potentiometric method. Results and discussion. The different ethanol content in the solution had the following percent of the contribution to the value of AOA of ascorbic acid solutions – 1.85, 3.56, 4.89, 6.76, 7.63 % for 20, 40, 60, 80, 96 % ethanol, respectively. The linearity of the procedure was proven in the range from 0.039 to 0.31 mmol/L. Experimental part. The object of the study was solutions of ascorbic acid prepared using ethanol of different concentrations – 20, 40, 60, 80, 96 %. Potentiometric measurements were conducted by a Hanna 2550 pH meter (Germany) with an EZDO 5010 combined platinum electrode. Weighing was carried out using an АN100 digital analytical balance (AXIS, Ukraine) with d = 0.0001 g. Ascorbic acid was purchased from Sigma Aldrich (≥ 99.0 %), K3[Fe(CN)6], K4[Fe(CN)6], NaHPO4, KH2PO4 were of analytical grade. Conclusions. It has been found that ethyl alcohol affects the change of the potential in the electrochemical cell and the level of AOA of ascorbic acid solutions. The percentage of the contribution of different concentrations of ethyl alcohol to the AOA value ranges from 1.85 to 7.63 %. The approach and the formula for calculation that take into account the effect of ethyl alcohol on the final AOA result of the test sample of ascorbic acid in a water-alcohol solutions have been proposed. The results of this study can be used in the pharmaceutical and food industries to determine, assess and control the AOA level of dietary supplements, liquid extracts, tinctures, medicines, and alcoholic beverages.

Nutritional Value of Apiaceae Seeds as Affected by 11 Species and 43 Cultivars

The fragmentary literature data on Apiaceae seed antioxidant potential elicited a comparative evaluation work of seed biochemical profile between 11 species and 43 cultivars grown in similar conditions: anise, lovage, fennel, coriander, caraway, parsley, celery, dill, carrot, parsnip and chervil. Among the different solvents, temperature and duration regimes applied, 70% EtOH, 80 °C and 1 h running showed the best extraction efficiency of antioxidants. Total antioxidant activity (AOA) decreased as follows: lovage &gt; anise &gt; parsley &gt; celery &gt; fennel = dill &gt; coriander &gt; caraway &gt; parsnip &gt; carrot &gt; chervil. Lovage, anise and fennel demonstrated the highest levels of total phenolics (TP), AOA and potassium. A positive correlation was recorded between total dissolved solids (TDS) and K and between AOA and TP content (r = 0.86 and r = 0.79 respectively, at p &lt; 0.001). Varietal differences in AOA and TP levels were much lower than those relevant to TDS, K and water soluble protein (WSP), while the highest differences were found for selenium (Se). Two parsley cultivars showed anomalously high Se content and four dill cultivars unusually high levels of TDS and potassium. A positive correlation arose between Se and WSP levels in parsley seeds (r = 0.85 at p &lt; 0.05).

Effect of Storage Conditions and Time on the Polyphenol Content of Wheat Flours

Whole wheat flour possesses many nutritional properties because of its abundant bioactive components which are affected by cultivar, but little attention is paid to its relationship with storage conditions. In this study, phenolic extracts of whole wheat flour from four cultivars stored under different conditions (aerated and under vacuum) and different times (0, 2, 4, 8 weeks) were obtained. The total polyphenol (TPC) and flavonoid (TFC) contents, composition of phenolic acids, and antioxidant activities (AA) of phenolic extracts were evaluated. The results showed that Verna exhibited the highest levels of TPC, TFC, and AA for both storage conditions among the four cultivars. Moisture content, TFC, and AA fluctuated during storage. After 8 weeks, the TPC, TFC, and AA decreased with respect to Week 0 in all the cultivars. The TPC losses ranged between 16.39% and 20.88% and TFC losses from 14.08% to 31.18%. The AA losses were approximately 30% from the DPPH assay, but no significant losses were shown in the FRAP assay. However, these parameters were not distinctive between the two storage conditions. The wheat phenolic acid profiles were influenced more by storage time than storage conditions in all cultivars. Overall, the results validate the effect of the storage time on wheat polyphenol.

Effect of Continuous Cropping Soil on the Biosynthesis of Bioactive Compounds and the Antioxidant Activity of Lingzhi or Reishi Medicinal Mushroom, Ganoderma lucidum (Agaricomycetes).

Continuous monoculture can increase plant morbidity and reduce crop yields. However, the Ganoderma lucidum mushroom possesses unique nutrient acquisition methods and displays an altered response to the generation of reactive oxygen species (ROS). The effects of continuous cropping on G. lucidum remain unclear. Here, we investigated the effects of consecutive monoculture soil on the yield, bioactive components, antioxidant properties, nutrient metabolism, and enzyme activity of G. lucidum. The results showed no significant differences in terms of yield between the control check and treatment groups after 2 years. However, the content of polysaccharides and triterpenoids after 2 years of treatment and the content of total phenols and flavonoids after 3 years of treatment significantly increased. Moreover, the antioxidant activity (AOA) of the polysaccharides under consecutive monoculture soil treatments also significantly increased. These differences were caused by changes in nutrient metabolism and the activities of antioxidant and ligninolytic enzymes. Under continuous monoculture soil treatment, the content of reducing sugars, water-soluble sugars, free amino acids, and water-soluble proteins significantly increased. The activities of superoxide dismutase, manganese peroxidase, and lignin peroxidase increased with the time of continuous monoculture, while the activities of peroxidase, catalase, and laccase decreased. The increase in ligninolytic enzymes was postulated to mediate the ROS scavenging ability of G. lucidum. In conclusion, continuous cropping soil could increase the levels of bioactive components and AOAs of G. lucidum.

Gluten‐free cookies added with fibre and bioactive compounds from blackcurrant residue

AbstractA blackcurrant by‐product of juice production was dehydrated and added to a gluten‐free chocolate cookies formulation as a source of dietary fibre and antioxidants. The blackcurrant ingredient showed high bioactive compounds content: total phenolics (TPC) = 37.5 ± 0.9 mg GAE per g d.b., total monomeric anthocyanins = 18.0 ± 0.4 mg cyanidin‐3‐glucoside per g d.b., antioxidant activity (AA) = 22.1 ± 0.3 mg GAE per g d.b. and total dietary fibre (TDF) = 32.3 ± 0.4% d.b. The cookie formulation was added with 3.75% blackcurrant powder without causing severe organoleptic changes. The cookies presented 62% and 70% increase of TPC and AA, respectively. The in vitro digestion showed that a relevant level of AA could reach the large intestine. Also, the TDF increased 2.5 times, reaching a final content that would enable the use of the claim 'source of dietary fibre' in the labelling according to the Codex Alimentarius. The obtained cookies showed a high level of acceptance among coeliac and non‐coeliac consumers in the sensory analysis.