Levels Of Total Phenolic Content Research Articles

Physicochemical properties, multi-elemental composition, and antioxidant activity of five unifloral honeys from Apis cerana cerana.

Honey quality is in relation to botanical origin, and physicochemical properties, elemental composition, and antioxidant activity have been used for assessment and identification of honeys. The goal of this study is to contribute to the general analysis of five unifloral honeys from Cocos nucifera L., Dalbergia benthami Prain, Bombax ceiba L., Castanea mollissima Bl., and mangrove in Hainan province, China. Our results revealed that B. ceiba honey had the highest pH (4.27), color (139.33mm Pfund), ash content (1.03g/100g), and electrical conductivity (1312.00μS/cm) in five unifloral honeys. Furthermore, B. ceiba honey also contained the highest levels of total phenolic content (75.54mg GAE/100g) and total flavonoid content (29.22mg RE/100g), as well as the strongest antioxidant activity (DPPH IC50 value, 3.97mg/mL; FRAP value, 6527.43µmol TE/kg). Moreover, we revealed a considerable variation in element contents in honeys using ICP-MS, with potassium being the most predominant element. B. ceiba honey had the highest contents of K, Ca, Mg, and P, whereas the highest amount of Na was found in mangrove honey. Overall, our data indicated that B. ceiba honey deserves further research as a potential antioxidant agent.

Tissue-Specific Antioxidant Activities of Germinated Seeds in Lentil Cultivars during Thermal Processing

Nongerminated seeds (NGS) and germinated seeds (GS) of lentils are regularly eaten after thermal processing. However, the effect of these high temperatures on the beneficial antioxidants present in seeds is unknown. This study examined the effects of thermal processing on the color, polyphenol content, and antioxidant activity (AA) of the seeds of three different cultivars of lentils, including two with seed coats, French green (FG) and Lentil green (LG), and one without a seed coat, Lentil red (LR). Regardless of the cultivars and processing temperatures, the GS tended to be clearer and less yellow than the NGS. The GS of the FG and LG showed lower levels of total phenolic content, major flavonoid content (kaempferol, luteolin, and myricetin), and AA than the NGS. On the other hand, the LR displayed the opposite trend, with the above indicators being higher in the GS than in the NGS. As the values in the germinated endosperm tended to increase, it was concluded that the decrease in AA in the FG and LG was caused by the reduction in antioxidants in the seed coat. Although the temperature had nonsignificant effects on the majority of the antioxidants in the NGS and GS of different lentil cultivars, an 80 °C treatment yielded the highest value of AA in the GS of FG and LG. The results of a correlation coefficient analysis demonstrated the significance of the content of kaempferol, total flavonoids, and total phenolics examined for this experiment as contributors to AA in lentil tissues.

Therapeutic Effect of Chia Seed Oil‐Based Ice Cream against Coronary Heart Disease in Wister Rat Model

AbstractThe present study is designed to explore the therapeutic effect of chia seed oil (CSO) based ice cream against Coronary heart disease (CHD). CSO based ice cream is developed by using different concentrations of CSO (G2 3%, G3 5%, and G4 7%). The incorporation of CSO improves the DPPH activity of ice cream along with the betterment in the level of total phenolic content (TPC) and total flavonoid contet (TFC) without affecting the sensory attributes. The bio‐evaluation trials are carried out on male Wister rats by feeding them with CSO based ice cream for 45 days. Blood serum of rats is taken and analyzed after 0, 15, 30, and 45 day intervals for the determination of total cholesterol (TC), triglycerides (TG), high density lipoprotein (HDL), and low‐density lipoprotein (LDL). The results show a significant (p < 0.05) decrease (51%) in TG level in G3 (109.88–104.74 mg dL−1). HDL level is increased (25.23–35.78 mg dL−1) and LDL level decreases (29.19–23.18 mg dL−1) for all the groups. It can be concluded that CSO based ice cream has therapeutic effect to improve the incidence of CHD and to better improve the serum lipid profile.

Effects of Soaking, Cooking, and Steaming Treatments on the Faba Bean Seeds’ Total Bioactive Compounds Content and Antioxidant Activity

Faba bean (Vicia faba L.) is a winter-sowing grain legume with high-protein content utilized for human consumption and animal feeding. Faba beans contain high levels of polyphenol compounds with various nutritional benefits. Legume seeds, such as faba beans, are subject to different processing procedures before consumption, which decreases the levels of their bioactive compounds (polyphenols and flavonoids), resulting in a reduction in antioxidant activity. This study aimed to examine the influence of soaking, cooking, and steaming treatments on the total polyphenols, total flavonoid, and antioxidant activity levels of Broad (large) and Field (small) faba beans. Initially, the influence of the different extraction solvents on total phenolic content (TPC), total flavonoid content (TFC), and ferric reduction ability of plasma antioxidant activity (FRAP), variables were inspected, wherein the extraction efficiency. 70% acidic acetone treatment was found to be the best solvent for extraction. Then, we determined the soaking, cooking, and steaming effects on TPC, TFC, and FRAP levels compared to dry seeds as the control. It was found that the various processes resulted in a significant reduction in the level of these components in the processed seeds of both Broad and Field beans. Nevertheless, the soaking treatment resulted in the smallest reduction. In addition, steaming caused a more moderate decline among the cooking types. Therefore, to maintain a higher level of these three ingredients in the final product, it is better to steam the seeds than cook them.

Inhibition of Cell Proliferation and Induction of Cell Cycle Arrest in Colon Cancer Cells by Lyophilized Mango (Mangifera indica L.) Pulp Extract.

The present study evaluated the antiproliferative capacity and possible cell death mechanisms of lyophilized mango pulp extract (LMPE), applied to human colon cancer cells (SW480) and their metastasis-derived counterparts (SW620). The total phenolic content of LMPE was estimated by the Folin-Ciocalteu method. Three assays were employed to determine its antioxidant capacity: ferric-reducing antioxidant power, oxygen radical absorbance capacity, and 2,2-diphenyl-1-picrylhydrazyl. Furthermore, the antiproliferative activity of LMPE was assessed by sulforhodamine B, clonogenic, and Ki-67 assays. Flow cytometry was employed to examine the cell cycle, production of intracellular reactive oxygen species (ROS), cell-surface phosphatidylserine, and change in mitochondrial membrane potential. LMPE exhibited a high level of total phenolic content and antioxidant activity. The mean maximal inhibitory concentration values of LMPE at 48 h of exposure were 43 and 29 mg/mL for SW480 and SW620, respectively. In the SW480 and SW620 cell lines, LMPE at 50 mg/mL and 48 h of exposure induced an increase in intracellular ROS, cell cycle arrest in the G2/M phase, and probably, apoptotic processes without mitochondrial depolarization. LMPE had an antiproliferative capacity against the human colorectal cancer cell lines SW480 and SW620. These results highlight the chemopreventive potential of LMPE in colorectal cancer treatments.

Phenolic, Flavonoids Content, Antioxidant Potential of Murraya koenigii L. (Curry Leave): in vitro and in vivo Protective Effects

In the current investigation, the proximate value, total phenolic content, toal flavonoid content, antioxidant potential and in vitro and in vivo protective effects of Murraya koenigii L. (curry leave) extracts were carried out. Flavonoids, phenols and alkaloids were recorded in ethanol, methanol, ethyl acetate, petroleum ether, benzene and acetone extracts. A higher level of total phenolic content was recorded in ethanolic fraction followed by benzene, ethyl acetate, methanol, petroleum ether and acetone fractions. The total flavonoids content was recorded in the range of 5.12 mg RE g−1 to 9.24 mg RE g−1. 2,2-Diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging activity was estimated in all the solvent fractions at the concentration ranging from 312.5 μg mL-1 to 5000 μg mL−1. Percentage inhibition was recorded in the range of 39.40 to 72.32. To study the antimutagenic property, the plate incorporation method was used to see the effects of the MKLE fraction on S. typhimurium trains TA 1537, TA 1535, TA 98, TA 100 and TA 102 both in the absence and presence of S9 mix (5% v/v). Higher antimutagenic property at a concentration of 5000 μg/plate with 2-nitrofluorene 7.5 μg/plate was observed against TA 98. In vivo study indicates the protective effects of the extract of the MKLE against chlorpyrifos-induced toxicity in brain and lungs of the experimental rats. Four animal groups 5 male and 5 females were selected, group I serve as a control, group II was given a single dose of MKLE as such for 28 consecutive days while group III was treated with chlorpyrifos at the dose level of 60 mg/kg B.wt and group IV was dosed with chlorpyrifos at the dose level of 60 mg/kg B.wt simultaneously treated with the MKLE as such twice in a day (B.D.). Chlorpyrifos administration (group III) to the rats resulted in reduced body weight. decrease Ache level increases, SGOT, SGPT, ALP were observed while no significant alterations were noticed in any parameter in the II group animals, Histopathology of brain and lung of the chlorpyrifos treated animals shows the cellular deficit in the brain tissue and mild congestion in the lung tissue. The present study concluded that curry leaves are a rich source of phenolic, alkaloids, flavonoids and exhibit antioxidant and antimutagenic activity and appeared to be beneficial to rats to a great extent in attenuating and resulting in the damage sustained by chlorpyrifos exposure.

Evaluation of Phytochemical Composition, Antioxidant and anti-Diabetic Activities of Mitragyna speciosa Methanolic Extract (MSME)

Introduction: The therapeutic potential of plant-based or herbal medicine has been widely embraced by the public as a prevention and remedy for many illnesses. Mitragyna speciosa is one of the medicinal plant that exhibit the opioid-like effects of analgesia. This study aimed to evaluate the phytochemical content, antioxidant activity, and alpha-amylase enzyme inhibition of Mitragyna speciosa methanolic extract (MSME). Methods: The phytochemical composition of MSME was analyzed for secondary metabolites using UHPLC-TWIMS-QTOF-MS/MS. The total phenolic content (TPC), total flavonoid content (TFC), antioxidant scavenging activities (2,2-diphenyl-1-picrylhydrazyl [DPPH] and 2,2’-azino-bis (3-ethylbenzothiazoline-6-sulphonic acid) [ABTS] assays) and α-amylase enzyme inhibition activities of MSME were analyzed in comparison to positive control Pterostilbene and acarbose, respectively. Results: Analysis of UHPLC-TWIMS-QTOF-MS/MS has characterized the presence of at least five different bioactive compounds, mostly derivatives of flavonoids and polyphenols. A significantly higher level of TFC (347.72±15.97 mg QE/g extract; p = 0.0005), but a significantly lower level of TPC (167.43±13.50 mg GAE/g extract; p = 0.002) was detected in MSME (1 mg/mL) compared to Pterostilbene. MSME presented antioxidant activity which has no significant difference compared to Pterostilbene as determined by DPPH (MSME IC50 = 4.34±1.79 µg/mL; p = 0.727) and ABTS (MSME IC50 = 4.25±1.59 µg/mL; p = 0.311) assays. Moreover, MSME also exhibited anti-diabetic effects through inhibition of α-amylase activity (IC50 = 0.01±7.18 mg/mL) which shows a significant difference (p = 0.009) compared to acarbose. Conclusion: This finding suggests that MSME has bioactive phytochemicals and exhibits potential antioxidant and anti-diabetic properties.

Analysis of physicochemical and antioxidant properties of Malus spp. petals reveals factors involved in flower color change and market value

Flower color is the most important ornamental character trait of Malus species. The study aimed to clarify the roles of phenolic compounds and compositions in the petal color change of Malus spp. cultivars at various flowering stages. Meanwhile, the antioxidant activity in the petals of Malus spp. was detected to estimate the potential of market application. Eight Malus spp. cultivars were divided into four systems according to the flower color, namely dark-red (‘Royalty’ and ‘Perfect Purple’), rose-red (‘Kelsey’ and ‘Sparkler’), pink-red (‘Strawberry Parfait’ and ‘Pink Spires’), and white (‘Jewelberry’ and ‘Snow Drift’). Total phenolic content (TPC), total flavonoid content (TFC), total anthocyanin content (TAC), and antioxidant activity of the petals were measured. The results revealed that high levels of TPC, TFC, TAC, and antioxidant activity in petals significantly decreased during flower development. These indicators were significantly and positively related to each other. Abundant phenolic metabolites in petals were determined by HPLC-DAD, and these compounds included anthocyanins, flavonols, flavanols, flavonones, phenolic acids, and dihydrochalcones. Anthocyanin concentrations and ratios in petals were notably different among the four color systems, with the highest levels noted in dark-red colored flowers, followed by rose-red, pink-red, and white flowers. Cyanidin-3-O-galactoside was the major anthocyanin noted. Its concentration reduced significantly with flower development, which is described as the primary cause of petal color fading. In addition, the petals contained abundance quercetin-3-O-glucuronide, hyperoside, taxifolin, chlorogenic acid, ferulic acid, phloridzin and other substances known for their antioxidant activities. Given these findings, we propose that the flowers of Malus spp. hold good utilization value as new sources of bioaccessible polyphenols and strong potential for development. Especially, the flowers at early stages will be supplements to the natural colorant market.

Agro-Morphological and Biochemical Characterization of Korean Sorghum (Sorghum bicolor (L.) Moench) Landraces

Sorghum landraces are essential for developing cultivars with improved properties, such as disease tolerance, yield and metabolite content. In this study, 139 genotypes (136 Korean sorghum landraces and 3 control cultivars) collected from various provinces were investigated using eleven agronomical and five biochemical traits. The landraces showed little variation in their qualitative agronomical traits. In contrast, quantitative agronomical and biochemical traits differed significantly among the landraces. It was discovered that 16 landraces matured ahead of all control cultivars. Furthermore, 26 landraces had significantly higher thousand seed weights (TSWs) than two of the control cultivars, including Nampungchal (30.63 g) and Sodamchal (30.53 g), whereas only 1 landrace had a significantly higher TSW than the other control cultivar, Wheatland (37.93 g) (p < 0.05). The levels of total tannin content (TTC), total phenolic content (TPC), 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium (ABTS) radical cation scavenging activity, 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity and ferric reducing antioxidant power (FRAP) were in the ranges of 0.12–428.95 mg CE/g, 1.17–10.23 mg GAE/g, 1.64–67.60 mg TE/g, 0.48–31.99 mg AAE/g and 0.63–21.56 mg AAE/g, respectively, and were all affected by collection area, seed weight and seed color. Landraces from northern provinces were discovered to have higher metabolite contents. Furthermore, large seeds had higher TTC and TPC levels as well as DPPH, ABTS and FRAP activities than medium and small seeds, except for the TTC and FRAP, which were significantly different. In terms of seed color, white seeds had significantly lower metabolite contents and antioxidant activities and were notable in principal component analysis. Correlation analysis revealed positive and significant associations between biochemical traits, as well as between panicle-related agronomic traits. In general, the landraces with superior characteristics could be ideal candidates for sorghum breeding programs.

The effect of drying methods on chlorophyll, polyphenol, flavonoids, phenolic compounds contents, color and sensory properties, and in vitro antioxidant and anti-diabetic activities of dried wild guava leaves

Wild guava (Psidium guajava L.) commonly grows in tropical forests, and its leaves have long been used by Asian ethnic minorities as herbal tea and traditional medicine. This study aimed to evaluate the effects of different drying methods (sun drying, hot air drying, microwave drying, vacuum drying, and freeze drying) on the retention of bioactive compounds, antioxidant, and antidiabetic activities of wild guava leaves collected in Vietnam. The results showed that drying methods significantly affected the retention of bioactive compounds, biological activities, and color of guava leaves. The freeze-dried leaves had the highest levels of total phenolic content (173.25 ± 0.68 mg gallic acid equivalent g−1 dw), total flavonoid content (24.46 ± 0.78 mg QE g−1 dw), antioxidant capacity, and in vitro antidiabetic activity compared with others, while sun-dried leaves showed the lowest values of those parameters. The principal component analysis (PCA) showed a strong correlation among biological activities and contents of bioactive compounds, including antioxidant activity, in vitro antidiabetic activity, total phenolic content, and total flavonoid content (r 2 = 0.999, p < 0.0001). Specifically, the biological activities strongly and positively correlated epicatechin, rutin, chlorogenic acid, catechin, and gallic acid. Freeze-dried guava leaves had the highest positive scores, followed by hot air-dried, microwave-dried, vacuum-dried, and sun-dried samples. FD treatment sample also exhibited better color and sensory properties than others. Consequently, freeze drying is recommended as the most suitable drying method for preserving the bioactive compounds and sensory characteristics of dried wild guava leaves.

Optimization of Ultrasound-Assisted Extraction from Young Coconut Mesocarp in the Rapid Extraction of Phenolic Compounds and Antioxidant Activity

Coconut (Cocos nucifera) fruit has attracted consumer interest due to its health benefits, especially the consumption of coconut water produced from 6–7-month-old coconut fruit. Consequently, by-products from young coconut fruit are also being expanded, including coconut mesocarp containing phenolic compounds. Therefore, this study aimed to provide new applications for young coconut mesocarp wastes. Specifically, optimizing the ultrasound-assisted extraction (UAE) of phenolic compounds from coconut mesocarp using a Box–Behnken design in conjunction with response surface methodology (RSM). The effects of three extraction variables, such as temperature (10–70 °C), solvent-to-sample ratio (20:1–10:1 mL g−1), and pulse duty cycle (0.4–1.0 s−1) were examined on the level of total phenolic content (TPC) and antioxidant activity of the extract. Subsequently, the optimum UAE condition was predicted using RSM models with coefficients of determination (R2) higher than 0.94, low prediction errors (less than 2.34), and non-significant lack-of-fit values (p &lt; 0.05) for the two responses. Extraction time was evaluated through kinetic (5 to 25 min) studies applying the optimum extraction temperature (70 °C), solvent-to-sample ratio (20:1 mL g−1), and pulse duty cycle (0.55 s−1). An efficient extraction was achieved within 5 min, resulting in an extract with 47.78 ± 1.24 mg GAE 100 g−1 DW for the total phenolic compounds and high antioxidant activity (87.28 ± 1.01% DPPH). Extraction by ultrasound was then concluded to facilitate a fast extraction rate with high reproducibility (coefficients of variation were less than 3% in the levels of antioxidant activity and phenolic compounds).

Effect of Germination and Illumination on Melatonin and Its Metabolites, Phenolic Content, and Antioxidant Activity in Mung Bean Sprouts.

Mung bean (Vigna radiata L.) sprouts are increasingly consumed and have become part of a healthy diet. The sprouts are composed of proteins, carbohydrates, and biochemical compounds. During germination, the phytochemical compounds are significantly elevated, especially under stress conditions such as salinity, drought, extreme temperature, and illumination. The present study examined the effects of light and germination time on the bioactive compounds in mung bean sprout extracts. Mung bean seeds were sprouted under different light exposure conditions, and the phytochemical composition and antioxidant activity of sprout extracts were determined compared to seeds. The results show that tryptophan sharply decreased during germination. On the contrary, melatonin, polyphenols, and total phenolic content (TPC) were elevated with increased germination time, correlated with increased antioxidant activity. Sprouts germinated in the dark presented higher levels of melatonin and TPC compared with those germinated under 12 h light exposure (3.6- and 1.5-fold, respectively). In conclusion, germination can enhance valuable phytochemicals and antioxidant activity of mung bean sprouts. Mung bean sprouts may be a good alternative functional food for promoting human health.

ANTIOXIDANT AND ANTIDIABETIC EFFECTS OF VERNONIA AMYGDALINA DEL. ETHANOLIC LEAF EXTRACT ON DROSOPHILA MELANOGASTER

Diabetes mellitus (DM) is a significant global public health concern. Vernonia amygdalina Del. is a medicinal herb reported to have multiple biological activities, including antidiabetic properties. This work investigated the in vitro and in vivo antioxidant and antidiabetic properties of Vernonia amygdalina Del. ethanolic leaf extract (VAE). Total phenolic content (TPC) and total flavonoid (TFC) content of VAE were assessed using Folin-Ciocalteu and aluminum chloride colorimetric methods, respectively. The antioxidant activities of VAE were assessed by the DPPH and FRAP methods. The effects of the VAE on the gustatory, toxicity, body weight, and triglycerides were determined in wild-type Drosophila melanogaster. The results showed that VAE had high levels of TPC (57.45±0.45 mg GAE/g DW), TFC 79.55±0.88 mg QE/g DW), and in vitro antioxidant activities (0.11±0.02 mg/mL).VAE exhibited the in vitro inhibitory activities against α-glucosidase and α-amylase with the IC50 values of 267.69±11.51 µg mL-1 and 331.56±26.47 µg mL-1. Treatment with VAE at 5 and 15 mg/mL did not affect the fruit fly survival, indicating that VAE was not toxic to the insects. In D. melanogaster supplemented with 15 mg/mL VAE, significant increases in survival time after exposure to H2O2 and paraquat were observed. VAE also reduced triglyceride levels in fruit flies fed with a high-sugar diet. These findings suggest that VAE, which is derived from natural sources, possesses antioxidant and antidiabetic properties and may also be used as a potential source of bioactive compounds for managing hyperglycemia.

Assessment of quality changes of tangor fruit juice after pasteurization and thermosonication treatments

AbstractIn recent years, thermosonication (TS) has been considered as a substitute to conventional heat treatments as it improves the quality characteristics of fruit juices. In the present research work, the impact of pasteurization (90 ± 2°C for 1 min) and TS on the quality of tangor fruit juice was examined and findings of the work were compared with freshly prepared juice. The quality characteristics, such as bioactive compounds, microbial counts and physicochemical properties were checked for all samples. After TS, the levels of total phenolic content (TPC) (683.25–747.84 μg gallic acid equivalents [GAE0/ml]), total flavonoid content (TFC) (61.76–71.51 μg quercetin equivalents [QE]/ml) and anti‐oxidant activity (AOA) (73.27–83.63%) of tangor juices were improved as compared to fresh (TPC − 584.84 μg GAE/ml, TFC − 34.65 μg QE/ml and AOA − 49.71%) and pasteurized juices (TPC – 471.74 μg GAE/ml, TFC – 26.64 μg QE/ml and AOA – 38.19%). But, a slight decrement in ascorbic acid content was perceived in thermosonicated juices (24.48–27.26 mg/100 ml) as compared to fresh tangor juice (45.55 mg/100 ml) but higher than pasteurized juice (22.55 mg/100 ml). TS also reduced the microbial populations in tangor juices with minor changes in the physicochemical properties as compared to fresh juices. Therefore, TS may be used effectively for the treatment of tangor juices to produce a product with better levels of bioactive compounds.Practical ApplicationsThermosonication is one among the emergent techniques for the processing fruit juice to enhance the shelf‐life without adversely affecting its quality. Although, pasteurization has been exercised for the processing of juices, but it has detrimental effect on nutritional and sensorial properties of juices. In the current study, the impact of pasteurization and thermosonication on the quality of tangor juices was evaluated. From the study, it can be proposed that thermosonication can be applied as an alternative method to pasteurization for enhancing the quality of tangor juices.

Determination of bioactive compounds, antioxidant and anticancer activities of Tuckeroo (Cupaniopsis anacardioides) fruits

This study aimed to determine the phytochemical, antioxidant, and anticancer activities of the crude extract and its fractions of Cupaniopsis anacardioides. The results showed that total phenolic content (TPC), their secondary metabolites (flavonoids—TFC; proanthocyanidins—TPro), and antioxidant activity were significantly different between the crude extract and its fractions. The butanol fraction (F3) had the highest levels of TPC, TFC, and TPro, followed by the crude extract, aqueous fraction (F4), dichloromethyl fraction (F2), and hexane fraction (F1). High-Pressure Liquid Chromatography (HPLC) analysis revealed 14 major bioactive compounds were identified in the C. anacardioides extract. Further analysis showed F3 fraction contained the highest levels of the major bioactive compounds, while F1 fraction had the lowest. A similar pattern was observed for antioxidant activities. The crude extract, F3 and F4 fractions were further tested for cytotoxicity against 10 cancer cell lines, including HT29 (colon); U87, SJG2 (glioblastoma); MCF-7 (Breast); A2780 (ovarian); H460 (lung); A431 (skin); Du145 (prostate); BE2-C (neuroblastoma); MIA PaCa-2 (pancreas); and one non-tumour-derived normal breast cell line (MCF10A). Except for Du145 (prostate), the crude extract, F3 and F4 fractions inhibited the cancer cell lines at 100 µg/mL, with F3 possessing greater activity against these cancer cell lines. Future studies are recommended to isolate and identify the major bioactive compounds of the F3 fraction, and further tested their impact against cancer cell lines. This could identify the potential of anticancer agents from C. anacardioides.

When Is the Right Moment to Pick Blueberries? Variation in Agronomic and Chemical Properties of Blueberry (Vaccinium corymbosum) Cultivars at Different Harvest Times.

Blueberries, which are recognized by their colored fruits and exquisite flavor and taste, are a great source of bioactive substances with potential functional properties. For the purpose of this study, the blueberry cultivars ‘Duke’, ‘Chandler’ and ‘Bluecrop’ were picked at four different times. The aim of the study was to compare the cultivars and determine the best time for picking fruits for table consumption and to produce berries that can be used as functional foods with elevated levels of bioactive compounds. According to principal component analysis (PCA), the most influential traits for distinguishing different times of harvest in the ‘Duke’ cultivar were sorbitol, glucose, sucrose, and turanose; for the cultivar ‘Chandler’, they were caffeic acid, aesculetin, and quercetin; for the ‘Bluecrop’, they were fructose, maltose, radical scavenging activity, and quercetin. Blueberry fruits aimed for table consumption were those harvested in the first two pickings of the cultivar ‘Duke’, in the first and third of the ‘Bluecrop’, and in the third picking time of the cultivar ‘Chandler’, due to the highest fruit size and very high level of sugar (mostly glucose and fructose). ‘Duke’ berries from the second and third harvest (high level of total phenolic content, radical scavenging activity, total anthocyanins, aesculin, quercetin, and isorhamnetin), ‘Chandler’ from the first and third (the highest p-hydroxybenzoic acid, aesculetin, caffeic acid, phloridzin, kaempferol, kaempferol 3-O-glucoside, quercetin 3-O-rhamnoside, rutin, and quercetin) and ‘Bluecrop’ from the third harvest (highest level of total phenolics, radical scavenging activity, quercetin, rutin, quercetin 3-O-glucoside, kaempferol, quercetin 3-O-rhamnoside, kaempferol 3-O-glucoside, and isorhamnetin) had the highest levels of health-promoting compounds.

The Comparison of the Parameters Antioxidant Activity of Ginger (Zingiber officinale Roscoe) and Commercial Antioxidants

The study was aimed at evaluating the antioxidant activity of Zingiber officinale Roscoe (ginger) extract compared to antioxidant compounds such as; Butyl Hydroxy toluene (BHT), Diethyl-dithiocarbamate (DDC) and Ascorbic Acid (Vit. C). The antioxidant activity (DPPH), total phenolic content (TPC) and reducing power (RP) were studied. DPPH inhibitory values demonstrated through IC50 from ginger extract were significantly lower than those of other antioxidants at the same concentrations: ginger (122.2 ± 16.78%), Vit. C (158.21 ± 4.14%), BHT (195.84 ± 5.94%) and DDC (240.39 ± 43.75%) respectively. This proves that ginger extract is more active inhibiting DPPH free radicals. At a concentration of 100 μg / ml, the TPC level indicates the order: Vit. C &gt; DDC &gt; BHT &gt; ginger respectively. As for RP test at concentration 100 μg / ml also Vit. C &gt; ginger &gt; DDC &gt; BHT respectively. The results obtained in present study indicate that, ginger extract is a potential source of natural antioxidant capable of inhibiting and breaking the free radical chain and it’s expected to suppress the development of degenerative cells diseases.

Impact of Tea Processing on Tryptophan, Melatonin, Phenolic and Flavonoid Contents in Mulberry (Morus alba L.) Leaves: Quantitative Analysis by LC-MS/MS.

Mulberry (Morus alba L.) leaves from two cultivars, Yai-Burirum (YB) and Khunphai (KP), were prepared into green tea (GT) and black tea (BT). Compared to fresh leaf (FL) extract, GT and BT extracts were evaluated for their total phenolic and total flavonoid contents. Total phenolic content (TPCs) in all samples ranged between 129.93 and 390.89 mg GAE/g extract. The processing of tea decreased the levels of TPC when compared to FL extracts in both cultivars. The total flavonoid content (TFCs) in all samples was found in the range of 10.15–39.09 mg QE/g extract and TFCs in GT and BT extracts were higher than FL extracts. The change in tryptophan, melatonin, phenolic and flavonoid contents was investigated by liquid chromatography–mass spectroscopy (LC-MS). The results exhibited that tryptophan contents in all samples were detected in the range 29.54–673.72 µg/g extract. Both GT and BT extracts increased tryptophan content compared to FL extracts. BT extracts presented the highest amounts of tryptophan among others in both cultivars. Phenolic compounds were found in mulberry leaf extracts, including gallic acid, caffeic acid, gentisic acid, protocatechuic acid and chlorogenic acid. Chlorogenic acid presented the highest amount in all samples. Almost all phenolic acids were increased in the processed tea extracts except chlorogenic acid. Rutin was the only flavonoid that was detected in all extracts in the range 109.48–1009.75 mg/g extract. The change in phenolic and flavonoid compounds during tea processing resulted in the change in antioxidant capacities of the GT and BT extracts. All extracts presented acetylcholinesterase enzyme (AChE) inhibitory activity with IC50 in the range 146.53–165.24 µg/mL. The processing of tea slightly increased the AChE inhibitory effect of GT and BT extracts. In conclusion, processed tea from mulberry leaves could serve as a new alternative functional food for health-concerned consumers because it could be a promising source of tryptophan, phenolics and flavonoids. Moreover, the tea extracts also had antioxidative and anti-AChE activities.

Chemical characterization, comprehensive antioxidant capacity, and enzyme inhibitory potential of leaves from Pistacia terebinthus L. (Anacardiaceae)

Pistacia terebinthus, Anacardiaceae, is used in traditional medicine and its fruits are consumed as coffee in Turkey. However, the research on the chemical and biological activity of P. terebinthus leaves is almost lack. In the present study, we aimed to evaluate the comprehensive antioxidant capacity (DPPH, ABTS, reducing power and metal chelating activity) and enzyme inhibitory effects (against AChE, BChE, α-amylase, α-glucosidase, and tyrosinase) as well as phytochemical content of the leaves extracts from P. terebinthus. The phytochemical composition in extracts were analysed using UHPLC-MS. Total phenolics and flavonoids contents of the extracts were 65.51–210.54 mg GAE/g and 54.94–169.89 mg RE/g, respectively. The highest level of total phenolic content was found in the methanol extract while the maximum total flavonoid content observed in ethyl acetate extract. The antioxidant results showed that methanol extract (ABTS: 3.29 mmol TE/g, DPPH: 2.06 mmol TE/g, CUPRAC: 2.67 mmol TE/g, FRAP: 1.62 mmol TE/g, Metal chelating activity: 65.65 mg EDTA/g) exhibited promising antioxidant capacity. The methanol extract also demonstrated important enzyme inhibitory effects. The results suggest that the extracts of P. terebinthus leaves has the potential to be used as good candidate of natural antioxidants and enzyme inhibitors.

Comparative analysis of the chemical constituents and in vitro antioxidant activities of different aqueous extracts of Cistanche phelypaea (L.) Cout. from Algeria

• Different aqueous extracts were prepared from Cistanche phelypaea roots. • Decoction presented the highest total phenolic content. • Identical qualitative chromatographic patterns were observed for all extracts. • Quantitative variations were highlighted in some of the identified compounds. • Cold maceration gave the extract with the weakest ferric reducing power activity. Cistanches herba are well-known for their nutritional and therapeutic effects, but only few reports are available about the species Cistanche phelypaea (L.) Cout. and studies of aqueous extracts are scarce. This study aimed to elucidate the impact of aqueous extraction methods including decoction, infusion and cold maceration from C. phelypaea roots on phytochemical composition and in vitro antioxidant activities of the extracts. In order to accomplish this, determinations of total phenolic and flavonoid contents, liquid chromatography electrospray ionization mass spectrometry (LC/ESI-MS and LC/ESI-MS/MS) analyses and in vitro antioxidant activity studies were carried out. All extracts had significant levels of total phenolic content, but the decoction possessed the highest concentration and no significant difference was observed between infusion and cold maceration. Concerning flavonoids, decoction and infusion possessed the highest concentrations. Data obtained from LC/ESI-MS and LC/ESI-MS/MS analyses showed similar qualitative profiles for all aqueous extracts with 14 characteristic chromatographic peaks in negative mode and 6 in positive mode, which allowed the tentative identification of syringin, 14 phenylethanoid glycosides and 5 iridoids, including 5 pairs of isomers. However, significant variations were recorded for the relative abundance of some compounds depending on the method that was employed. Hot extraction procedures, decoction and/or infusion were more efficient in extracting acteoside, isoacteoside and two molecules corresponding to isomers of 2ʹ-acetylacteoside/tubuloside B, and it seems that a longer time of heating-extraction was required for an improved extraction of isoacteoside, and one of the two isomers of 2ʹ-acetylacteoside/tubuloside B, as decoction gave a significant higher amount of these compounds. However, 8-epiloganic acid and cistanoside F, with their respective isomers, and syringin were more extractable by the cold maceration process. All extracts had similar antioxidant properties in scavenging DPPH radical and total antioxidant activity assays, with the exception of the ferric-reducing power activity assay, in which cold maceration exhibited a significantly less potent activity. Aqueous extracts of C. phelypaea roots present an interesting antioxidant potential which is related to the synergistic effects of several antioxidant compounds.