Lower Total Phenolic Content Research Articles

Browning in Relation to Enzymatic Activities and Phytochemical Content in Terap Peel (Artocarpus odoratissimus Blanco) during Postharvest Ripening

Enzymatic browning is a common limiting factor in the fruit industry because it causes significant losses through fresh product deterioration, affecting taste, flavor, and nutrition. Artocarpus odoratissimus, locally known as terap, is an exotic indigenous fruit to Borneo. This fruit remains underutilized due to its perishability, short shelf-life, and peel browning. Currently, no information has apparently been published on the browning mechanisms of A. odoratissimus. Thus, the present study aims to evaluate the degree of browning and enzymatic activities in relation to the phytochemical contents in A. odoratissimus during postharvest ripening. The experimental design consists of packaging (without packaging and with packaging) and storage temperatures (ambient at 25 °C, and cold storage at 10 °C), which were arranged in a randomized complete block design. Findings showed significantly higher weight loss in fruit stored at 25 °C on days 4 (T1) at 12.20 ± 0.19% and 8 (T5) at 11.09 ± 0.24%. The degree of browning was higher in the fruits stored with packaging at 25 °C, collected on day 4 at 0.48 ± 0.01 and day 8 at 0.51 ± 0.02, and consequently, the phenylalanine ammonia-lyase (671.00 ± 5.25 UE g−1 min−1) and polyphenol oxidase (670.00 ± 2.56 UE g−1 min−1) enzymatic activities were also higher. The lower enzymatic activities were recorded in the fruit stored at 10 °C without packaging, resulting in the least degree of browning. The fruit with the lowest enzymatic activities was stored at 10 °C without packaging, resulting in the least amount of browning. This trend is supported by lower total phenolic content (TPC) and is explained by a strong positive correlation between TPC and PAL (r = 0.927). Low-temperature storage was effective in reducing the effect of browning and deterioration on A. odoratissimus for up to 16 days. The results not only provided insights into the peel browning in A. odoratissimus but also guidance on controlling postharvest fruit browning.

Health-promoting Properties Infusions of Hibiscus Flowers and Selected Berry Fruit Processing By-products

Aim: This study aimed to compare the health-promoting properties of hibiscus flowers infusions with pomace infusions from black chokeberry, blackcurrant, raspberry and strawberry. Methodology: Five types of fruit pomace infusions were selected as the research material: hibiscus flowers infusion and infusions from black chokeberry, blackcurrant, raspberry and strawberry pomace. The total polyphenol content, antioxidant activity and colour parameters were determined. Results: The highest content of phenolic compounds was found in hibiscus flowers infusion (453.25 mg GAE/L of infusion). Hibiscus flowers infusion also showed the highest antioxidant activity measured by DPPH, ABTS and FRAP tests. Among the tested infusions from selected berry fruit by-products, the infusion from chokeberry pomace was characterised by a high content of total phenolic compounds and antioxidant activity. The lowest total phenol content and antioxidant activity were found in the strawberry pomace infusion. Implications and recommendations: Despite their popularity and variety of flavours, commercial fruit teas that use fruit by-products need to be standardised in terms of their health-promoting content. This means that there is no uniform, controlled standard that specifies the amount of specific beneficial health-promoting ingredients in each package of fruit tea. The authors’ future research related to hibiscus flowers and berry pomace will focus on the influence of organoleptic characteristics on biological activity and the standardisation of the developed tea prototypes in terms of the content of health-promoting substances. Originality/value: According to the research, hibiscus flowers infusion has the highest antioxidant and colouring properties. Chokeberry pomace infusion showed antioxidant properties comparable to hibiscus flowers infusion. Consequently, the health-promoting properties and low cost of fruit processing by-products may contribute to their broader use in the tea industry.

Segregation of apple cultivars on the basis of main fruit physical and chemical properties and antioxidant activity

This study aims to analyze the essential physicochemical properties and antioxidant activity of 25 apple commercial cultivars grown in Serbia during 2019 and 2020 in order to segregate the apples with the best size, shape, and also nutritious and health promoting values. The results showed that 'Morens Jonagore' and 'Red Boscop' had similar and the highest fruit weight (FW) whereas 'Golden Delicious', 'Hired', 'Red Chief' , and 'Morens Jonagored' had the highest and similar fruit length (L). The lowest both these values were found in 'Akane'. 'Red Boscop' had the highest fruit diameter (D), whereas the lowest had 'Galaxy'. Twenty-two or 88% of the examined cultivars have a D greater than 70 mm. Both fruit shape indexes [sphericity (φ) and aspect ratio (R$_{a}$)] were the highest and similar in 'Akane' and 'Budimka' and the lowest in 'Red Chief'. Peel was a better source of dry matter (DM), total phenolic content (TPC), and total flavonoid content (TFC) and had higher antioxidant capacity than flesh. Moroever, pH juice was higher in peel. In contrast, titratable acidity (TA) was higher in flesh in comparison with peel, whereas ash content was statistically similar in both peel and flesh tissues. 'Akane' had the highest total anthocyanin content (TAc), whereas the lowest was found in 'Red Boscop'. Old cultivar 'Budimka' had the highest TPC and TFC in both peel and flesh, whereas 'Ginger Gold' had the lowest TPC and TFC and also the lowest antioxidant power. Peel of 'Red Chief' and flesh of 'Braeburn' had the best antioxidant activity. Among others, correlation analysis showed that the DM content in the peel is a crucial factor that determines the DM, soluble solids content (SSC), TPC, TFC, and DPPH free-radical scavenging activity values in the flesh. The principal component analysis (PCA) showed high discrimination capabilities of variables measured and revealed that a more nutritious peel may be darker or redder while a more nutritious flesh may have a lighter color and lower SSC.

Screening the in vitro Antimicrobial and Antioxidant Activities of Methanolic Extract of Epiphyllum oxypetalum (DC.) Haw. Leaf

Epiphyllum oxypetalum (E. oxypetalum) is traditionally used to cure liver infections, for wound healing, and to alleviate viral–related diseases. However, as the alcohol and aqueous solvents have low total phenolic and flavonoid content (TPC and TFC), antioxidant, and antibacterial capabilities, a different polarity would be more suitable. Thus, this study aimed to evaluate the methanolic extract of E. oxypetalum leaf. The chemical constituents were identified through TPC and TFC, as well as GC–MS analysis. The methanolic extract of E. oxypetalum leaf was evaluated for antimicrobial properties against five bacterial strains - Klebsiella pneumoniae, Staphylococcus aureus, Escherichia coli, Staphylococcus epidermidis, and a fungal strain of Candida albicans using the disc diffusion method. The antioxidant activity of the methanolic extract of E. oxypetalum leaf was also assessed using DPPH assay. The highest values of the TPC and TFC of the methanolic extract of E. oxypetalum leaf were 179.86 ± 0.17 mg GAE/g and 75.07 ± 0.17 mg QE/g, respectively. The GC–MS had 27 m/z peaks, indicating the presence of various bioactive compounds including phenolic compounds and fatty acids. In the antimicrobial study, the zone of inhibition (ZOI) was between 2.8–3.5 mm for antibacterial activity and there was also a significant antifungal activity of 1.8 mm against Candida albicans. The IC50 DPPH assay value of methanolic extract of E. oxypetalum leaf was 14 µg/ml, indicating high antioxidant properties. This study provides evidence that the methanolic extract of E. oxypetalum leaf possesses significant antioxidant and antimicrobial properties which could be attributed to its diverse chemical constituents. These findings suggest the potential of E. oxypetalum leaf as a natural source of medicine, antimicrobial, and antioxidant properties.

Ancient Wheat Varieties and Sourdough Fermentation as a Tool to Increase Bioaccessibility of Phenolics and Antioxidant Capacity of Bread.

This study aimed to determine the impact of ancient wheat varieties (emmer, spelt and khorasan) and spontaneous sourdough fermentation on the bioaccessibility of total phenolic content (TPC) and the DPPH antioxidant capacity evolution during breadmaking and in vitro digestion. Sourdough and yeast-fermented modern wheat breads were used as controls. After 6 h of fermentation, the total titrable acidity of the sourdough increased from 139 to 167%. The wheat variety, type of fermentation and processing affected TPC, antioxidant activity and bioaccessibility. Antioxidant activity and TPC were reduced by dough mixing, increased after sourdough fermentation and slightly decreased or remained the same after baking. Although wheat flour had the highest TPC, the modeling of TPC kinetic revealed that emmer and spelt sourdough exhibited a higher bound phenolics release rate due to the higher acidity, which contributed to increased phenolics solubility. Although wheat bread, both before and after digestion, had the lowest TPC, especially the one prepared with yeast, high TPC bioaccessibilities and antioxidant activities after the digestion suggested that, except phenolics, digestion process improved the release of additional compounds with different bioaccessibility and biological activity. The results of this study proved that the application of sourdough fermentation can increase the potential of ancient wheats in the developing of functional bakery products.

Characterization of Bioactive Compounds in Lees from New Zealand Wines with Different Vinification Backgrounds.

Wine lees are one of the main by-products produced during winemaking. Little is known about the effect of the vinification technique on the phenolic compounds and the biological activity of wine lees extracts. Wine lees collected at varying vinification sources of two grape varieties, Riesling (RL) and Pinot Noir (PN), were analyzed for total phenolic content (TPC), tannin content (TTC), their anthocyanin and phenolic profile, and the antioxidant and antimicrobial activities of their extracts. The results showed a low TPC and TTC in RL lees, which could be attributed to the varietal characteristic of RL grapes and to less skin contact during vinification. Vinification techniques modified the composition of the phenolic compounds in the lees. The results showed a good linear relationship between the antioxidant activities and the TPC and TTC, indicating that PN lees were better sources of phenolics and antioxidant activity than RL lees. The antimicrobial activity of wine lees was related to the phenolic composition rather than the quantity of total phenolics. Knowing the grape and wine processing conditions can provide some insights into the potential composition of wine lees and, hence, determine the potential economic use of the by-product.

Valorization of fruit waste from Cucurbitaceae family: Profiling of phytoconstituent of Benincasa hispida and Citrullus lanatus rinds using ultrasound-assisted extraction

Food agricultural waste from fruit products such as rinds can be one source of environmental pollution. Therefore, the study was conducted to investigate the total phenolic content, total flavonoid content, antioxidant property, and chemical profiling using gas chromatography-mass spectrometer (GC-MS) and high-performance liquid chromatography tandem mass spectrometry of triple quadrupole (HP LCMS-MS QTOF). Ultrasound-assisted extraction for 45 min was used as a green technique to extract bioactive compounds from watermelon (Citrullus lanatus) and wintermelon (Benincasa hispida) rinds. The total phenolic content and total flavonoid content of ultrasound-assisted extraction were compared with maceration technique. As revealed by the results, maceration technique had a lower total phenolic content for both C. lanatus rind (7.07 ± 0.86 μg GAE/mg) and B. hispida rind (13.87 ± 0.11 μg GAE/mg) compared to ultrasound-assisted extraction. The similar trends can be observed in total flavonoid content of C. lanatus rind (4.97 ± 0.29 μg RE/g) and B. hispida rind (8.30 ± 0.17 μg RE/g) by maceration which showed a lower quantity compared to ultrasound-assisted extraction. The ultrasound-assisted extraction was selected for further analysis. The total phenolic content assay found that the B. hispida rind extract exhibited higher total phenolic content values (23.39 ± 0.22 μg GAE/mg), than C. lanatus rind extract (15.10 ± 0.58 μg GAE/mg). B. hispida rind extract had a higher total flavonoid content (11.17 ± 0.17 μg RE/g) than C. lanatus rind extract (6.16 ± 0.09 μg RE/g). The antioxidant activity was investigated using DPPH scavenging assay. The antioxidant capacity of B. hispida rind extract (20872.19 ± 1301.47 mg/mL) stronger compared to C. lanatus rind extract (23514.47 ± 678.70 mg/mL). Results revealed that there was a negative correlation between total phenolic content, total flavonoid content, and DPPH scavenging activity IC50. The phytoconstituent determination in B. hispida and C. lanatus rind extract showed both contained phenolic, malic acid, and other compounds that might have contributed to antioxidant activities. Phenolic, flavonoid, and antioxidant activities are useful to valorize B. hispida and C. lanatus rinds as they can be converted into new income-generating resources in agriculture and the food industry.

The effects of fermentation with water kefir grains on two varieties of tigernut (Cyperus esculentus L.) milk

This study investigated the effect on the brown and yellow varieties of tigernut milk after fermentation with water kefir grain, and then determined the properties and bioactive components of the resulting tigernut kefirs. The yellow variety of tigernut milk had higher glucose, fructose and sucrose concentrations. The lactococci and lactobacilli counts for the tigernut kefirs reached from 8.71 to 8.78 log CFU/ml and from 6.94 to 8.14 log CFU/ml, respectively. The presence of yeast in tigernut kefir is related to water kefir grain microbiota. Tigernut kefirs contained from 2.44 to 2.96 g/L of lactic acid. The stepwise discriminant analysis demonstrated that succinic acid, folate, vitamin E, and iron contents were found to be discriminating attributes of the tigernut milk varieties. In contrast, benzoic acid, quercetin and vitamin K were discriminating attributes for tigernut kefirs. The total phenolic content of the samples varied from 77.82 to 101.77 mg of gallic acid equivalents (GAE) L−1; the brown variety of tigernut kefir had a lower total phenolic content than the yellow variety. An increase in the total antioxidant capacity was noticed after kefir fermentation. The extensive findings of this study demonstrated that tigernut milk from both varieties provide an excellent environment for the growth of water kefir microbiota.

Screening for New Cosmeceuticals from Brown Algae Fucus vesiculosus with Antioxidant and Photo-Protecting Properties.

Phlorotannins play a role in biological functions to protect the cells against UV and oxidative damage in brown algae. We hypothesized that these compounds can function as photo-protectors and antioxidants in skin care formulations. Two types of extracts (water (FV-WE) and 67% v/v ethanol (FV-EE)) from Fucus vesiculosus were obtained with a phlorotannin content between 7-14% in dry extract. Exposure to sun light during growth was included as a factor on the phlorotannin content but did not influence the phlorotannin content. However, green colored F. vesiculosus had lower total phenolic content (TPC) (FV-WE = 6.9 g GAE 100 g-1 dw, FV-EE = 7.8 g GAE 100 g-1 dw) compared to those with a yellow/brownish color (FV-WE = 10.4-13.7 g GAE 100 g-1 dw, FV-EE = 11.2-14.0 g GAE 100 g-1 dw). UVA and UVB photo protective capabilities of the extracts through different biological effective protection factors (BEPFs) were evaluated using in vitro methods; the Mansur method for sun protection factor (SPF) and calculation of effective solar absorption radiation (%ESAR) to determine SPF and UVA protection factor (UVA-PF) of the extract and in seaweed enriched lotion. The SPF was negligible, when evaluating FV-WE in lotion (10 and 20% w/w). Moreover, %ESAR of the FV-WE showed SPF and some UVA-PF, but not enough to give sufficient SPF in lotions (10% w/w). It was concluded that the concentration of UV protecting compounds in the extracts was too low to and that further fractionation and purification of phlorotannins is needed to increase the SPF.

The Effects of Differentiated Organic Fertilization on Tomato Production and Phenolic Content in Traditional and High-Yielding Varieties.

The challenge of sustainable agriculture is to increase yields and obtain higher quality products. Increased antioxidant compounds such as polyphenols in harvest products may be an added value for sustainable agriculture. The aim of the present study was to investigate whether three organic fertilization treatments with different levels of carbon and nitrogen, i.e., N-rich, N-rich+C, and N-poor+C, affected the phenolic content of different tomato varieties. The examined parameters were productivity, plant nutritional status, δ13C, and tomato phenolic content as an indication of the antioxidant capacity. The best production was obtained with 'Cornabel', a high-yielding Pebroter variety. The total phenolic content was highest in the traditional 'Cuban Pepper' variety regardless of treatment, while naringenin levels were high in all the Pebroter varieties. In N-poor+C fertilized plants, a lower N-NO3 content in leaves was correlated with higher levels of total polyphenols in the fruit. The high-water stress suffered by Montserrat varieties coincided with a low total phenolic content in the tomatoes. In conclusion, organic fertilization with reduced N did not influence the tomato yield but positively affected phenolic compound levels in varieties less sensitive to water stress.

LC-MS/MS Characterization of Phenolic Metabolites and Their Antioxidant Activities from Australian Native Plants.

Polyphenols are considered vital bioactive compounds beneficial for human health. The Australian flora is enriched with polyphenols which are not fully characterized yet. Thus, the main objective of this study was to identify and characterize the Australian native sandalwood nuts, wattle seeds, lemongrass, and old man saltbush for phenolic compounds and their antioxidant activities. In this study, we tentatively identified a total of 155 phenolic compounds including 25 phenolic acids, 55 flavonoids, 22 isoflavonoids, 22 tannins, 22 lignans, 33 stilbenes, 33 coumarins and derivatives, 12 tyrosols and derivatives, and 6 phenolic terpenes. The highest total phenolic content (TPC) (15.09 ± 0.88 mg GAE/g) was quantified in lemongrass, while the lowest TPC (4.17 ± 0.33 mg GAE/g) was measured in wattle seeds. The highest total flavonoid content (TFC) and total condensed tannins (TCT) were measured in lemongrass and wattle seeds, respectively. A total of 18 phenolic metabolites were quantified/semi-quantified in this experiment. Lemongrass contains a vast number of phenolic metabolites.

Monovarietal olive oils fortified with carotenoids: Physicochemical and sensory trends and taste sensor evaluation

AbstractThis study evaluated the effects of lutein or β‐carotene incorporation (0.1 mg/ml) on the quality, sensory attributes and stability of Arbequina, Picual or Royal monovarietal extra virgin olive oils. The fortification significantly decreased (p value < 0.05) the chemical quality of the fortified oils (peroxide values: +3% to +34%; extinction coefficients: +4% to +55%). The negative impact was higher on Arbequina oil, followed by Royal and Picual oils, especially in lutein fortified oils. Nevertheless, all fortified oils fulfilled the legal thresholds required by extra virgin category. Compared with the unfortified ones, fortified oils showed significantly lower (p value < 0.05) stability and total phenol content (−6% and −12%, respectively). The fortification changed the oils' green color into a yellowish‐orange color. Bitterness, pungency and sweetness varied significantly (p value < 0.05) with the type of monovarietal olive oil. Bitter and pungent intensities increased in Arbequina and Picual fortified oils (+29% to +191%, especially for the former) and decreased in Royal fortified oils (−42% and −62%, respectively). The fortification increased the sweetness of Picual and Royal oils (+109% and +10%), but decreased in Arbequina oils (−74%). The physicochemical‐sensory changes induced by the fortification allowed a clear differentiation of the monovarietal oils and, for each oil cultivar, by fortification agent. The use of an electronic tongue further confirmed the fortification impact at the phenolic and sensory levels, allowing the discrimination of unfortified and fortified oils and the quantification of oils' bitterness, pungency or sweetness and, in a less extent, the total phenols contents.

The Effect of Feeding with Central European Local Mulberry Genotypes on the Development and Health Status of Silkworms and Quality Parameters of Raw Silk.

Simple SummarySeveral regions of Slovenia and Hungary retained numerous centuries-old white mulberry trees, evidence of past sericultural activities, being traditionally used to feed the silkworm larvae. Attempts for the reintroduction of sericulture in these countries are ongoing. The current study assessed the suitability of the locally adapted mulberry trees for contemporary sericultural needs. Silkworm hybrids were fed with leaves of the selected local mulberry genotypes and the larvae performance parameters (bodyweight, spinning success, cocoon quantity, and quality) were compared to those fed with reference mulberry varieties. The chemical contents and nutritive parameters of the mulberry leaves were determined, and connections were predicted between selected leaf compounds and silkworm performance parameters. The local mulberries had higher total protein contents, and lower total phenolic contents and differed in some individual phenolics, macro- and microelements compared to the reference sericultural and fruit varieties. A combined positive influence of proteins, specific phenolics, and microelements on larval growth and silk thread parameters was predicted. The health status and gut microbiome compositions of larvae were also analyzed. The results of the study indicate that selected local Slovenian and Hungarian mulberry varieties are suitable for high-quality silk cocoon and raw silk production.Silkworm rearing activities ceased in the 1970′s in several European countries. Attempts on the re-establishment of ecological and sustainable sericulture in Slovenia and Hungary are ongoing. The aim of the study was to assess the usability of locally adapted mulberry genotypes for sericulture and to estimate connections between leaf compound and silkworm performance parameters. A controlled feeding experiment of silkworms was performed to test the influence of leaves from selected trees on the growth of larvae, the health and microbiological status of larvae (e.g., gut bacterial microbiome, Bombyx mori nucleopolyhedrovirus infection), weight of cocoons and raw silk parameters. The Slovenian and Hungarian mulberry genotypes had significantly higher total protein contents, and lower total phenolic contents and differed significantly in some individual phenolics compared to the reference sericultural and fruit varieties. Significant differences were found in the contents of the macro- and microelements, namely S, Mn, Fe, and Sr. Based on correlative statistics and multivariate analysis, a combined positive influence of proteins, specific phenolics, and microelements on larval growth and silk thread parameters was predicted. The results of the study indicate that selected local Slovenian and Hungarian mulberry varieties are suitable for high-quality silk cocoon and raw silk production.

Hass and Fuerte avocado (Persea americana sp.) oils extracted by supercritical carbon dioxide: Bioactive compounds, fatty acid content, antioxidant capacity and oxidative stability

Avocado oils (AO) from Hass and Fuerte varieties were extracted by supercritical CO2 (scCO2) at 40 and 80 °C (400 bar). The yields of the extraction ranged from 36 % to 38 % and AO extraction using scCO2 showed a good fit to the logistic model. Physicochemical, bioactive compounds, fatty acid composition, antioxidant capacity and oxidative stability of the oil were influenced by scCO2 extraction. Compared to commercial product extracted by cold pressing, the AO extracted with scCO2 showed a lower total phenolic content, except for that extracted from the Fuerte variety at 80 °C, as well as higher total carotenoid and chlorophyll contents, unsaturated/saturate fatty acid ratio and antioxidant capacity in that extracted at 80 °C. However, initiation and propagation kinetic parameters, estimated at the first time using accelerated Oxitest system, showed that AO obtained by scCO2 is more susceptible to lipid oxidation.

Chemical Composition and Cytoprotective Activities of Methanolic Extract of Asplenium adiantum-nigrum L. (Aspleniaceae)

Ferns can be a source of polyphenolic compounds, with the fronds being the main parts described in ethnopharmacological studies. The present study screened polyphenolic phytochemicals and evaluated in vitro activities of a methanolic extract of Asplenium adiantum-nigrum L. fronds (AAM), an Aspleniaceae fern collected from the Prades mountains (Tarragona, Spain). Phytocharacterization by HPLC-MS/MS confirmed that the major flavonoids isolated in AAM are flavanols while the major phytochemicals are phenol acids, with chlorogenic acid being the most representative one. Cytotoxicity, cytoprotection, cellular repair activity, and phototoxicity were determined in vitro in the presence of 0.01, 0.1, and 1 mg/mL of the extract. No cytotoxicity was obtained in any of the cell lines tested: non-tumoral (3T3 and HaCaT) and tumoral (HeLa, HepG2, and A549) cells. Additionally, the polyphenolic extract showed greater protective effect against H2O2 in 3T3 than HaCaT cells. Despite the low total phenolic content of AAM (1405.68 mg phenolic phytochemicals/kg dry extract), the cytoprotective activity of this extract could be associated with the synergistic antioxidant action of their polyphenolic profile. In addition, the extract did not present phototoxicity against the non-cytotoxic 1.8 J/cm2 dose of UVA light in both non-tumoral cell lines.

Evaluation of antioxidant capacity and phytochemical investigation of eleven Clusiaceae members from Western Ghats, India

Plants of family Clusiaceae are growing in semi-evergreen to evergreen, moist, tropical and lower montane forest mainly native to tropical regions, except Hypericum and Triadenum. Clusiaceae are known for producing a wide range of phytochemicals like isoprenylated xanthones, biflavonoids and anthraquinones. In the present work, water and methanol extracts of the stem and leaves of various species were studied for their total phenolics, flavonoids and antioxidant properties. Phytochemical studies of different species extracts were observed that, species studied having very abundant in phenolics, flavonoids and antioxidants. This study revealed that methanol allowing higher recovery of phytochemicals than water extracts, whereas leaves of all species contained higher amount of total phenolic content (TPC), total flavonoid content (TFC) and antioxidant compounds than stem. In water and methanol extracts, the highest TPC was observed in stem of Calophyllum apetalum (17.48 mg/g) while the lowest TPC in leaves of Garcinia gummigutta (7.08 mg/g) on other hand, TFC was highest in Mammea suriga stem (8.46 mg/g) with lowest content in Calophyllum inophyllum stem (3.12 mg/g). The present investigation is the first comprehensive report on Clusiaceae species with respect to phytochemicals and antioxidants study from stem and leaves by using water and methanol as solvents. Our findings from this investigation are of considerable interest from pharmaceutical point of view and to provide suitable, sustainable and alternative source of phytochemicals and antioxidants.

Phenolic and carotenoid characterization of the ethanol extract of an Australian native plant Haemodorum spicatum

Bloodroot (Haemodorum spicatum) is an Australian native bulb plant yielding red pigment. This study aimed to characterize the phenolic and carotenoid profiles of the 80% ethanol extract of the H. spicatum bulb by HPLC-DAD-ESI-QTOF-MS/MS and HPLC-DAD. Results revealed the relatively low total phenolic content and antioxidant activity of the bulb extract with the maximum absorbance at 477 nm. Only 2 carotenoids (lutein and capsanthin) were detected at relatively low levels in the extract. A total of 40 phenolic compounds were tentatively identified, including 5 phenolic acids, 13 flavonoids and 22 other phenolic compounds, where 35 were reported for the first time in H. spicatum, together with 3 previously reported phenylphenalenones, haemodorol, haemoxiphidone and 2,5,6-trimethoxy-9-phenyl-1H-phenalen-1-one, and 2 oxabenzochrysenones, 5-hydroxy-2-methoxy-1H-naphtho[2,1,8-mna]xanthen-1-one and 5-hydroxy-1H-naphtho[2,1,8-mna]xanthen-1-one. This study provided the most comprehensive phenolic and carotenoid profiles of H. spicatum up to date.

Water soaking and benzyladenine treatment for higher grafting success in grapevine

The grafting of grapevines has become essential to overcome biotic and abiotic stresses. Also, stimulating the grafting union's rapid formation is the key to grafting success. This investigation was an attempt to study the effect of removing growth inhibitors through soaking of scion wood in water for 24 hours versus adding growth stimulation through fast dipping in 250 ppm benzyl adenine (BA) for 30 seconds before grafting, on the grafting success of Flame Seedless and Early Sweet scions (Vitis vinifera) grafted onto Freedom rootstock (Vitis champinii x 1613C) in addition to the control treatment. Water soaking was the best and followed by the treatment of 250 ppm BA, which significantly improved the grafting success of both cultivars. Grafting success was positively associated with increasing callus formation at the grafting zone, accompanied by the highest total indols content, the lowest total phenols content and peroxidase activity above and below the grafting zone. However, water soaking significantly increased total indols and decreased total phenols content of the ungrafted cuttings. This study suggests that applying water soaking to grape scion before grafting is an environmentally friendly, sustainable and alternative practice for synthetic growth regulators to improve grafted cuttings success.

Influence of Pretreatments and Freeze-Drying Conditions of Strawberries on Drying Kinetics and Physicochemical Properties

The aim of this study is to analyze the effects of pretreatments and drying temperature on the freeze-drying (FD) kinetics, ascorbic acid content, color changes, and antioxidant activity (AA) of strawberries. Experiments were performed at 20 °C, 40 °C, and 60 °C, with a constant pressure of 63 Pa in the FD chamber. The strawberry samples were cut into slices (CS) and pulped (PS) before drying. The drying kinetics was best described using the Midilli or logistic model depending on the strawberry grinding method used and the FD temperature. The FD of strawberries significantly increased the lightness, redness, and yellowness of the dried fruit. The FD temperature and pretreatment methods had little influence on the total phenolic content (TPC) and AA. The lowest TPC was found in strawberry pulps after dehydration at 60 °C, and the highest TPC was observed in strawberry slices dehydrated at the same temperature (18.54 and 22.04 mg of gallic acid equivalent per gram of dry mass, respectively). Furthermore, the ascorbic acid content in dried strawberries was higher for the samples freeze-dried at a higher temperature.

Variations of Bioactive Phytochemicals and Antioxidant Capacity of Navel Orange Peel in Response to Different Drying Methods.

The effects of five different drying methods, namely, freeze drying (FD), shade drying (SD), hot-air oven drying at 50 °C (OD50), 70 °C (OD70), and microwave drying (MD) on the bioactive phytochemicals and antioxidant capacity of navel orange peel were assessed and comprehensively discussed in detail. Compared with other drying methods, MD-treated peel contained the lowest total phenolic content (TPC) and total flavonoid content (TFC). The peel subjected to OD70 treatment was superior in TPC relative to other treatments and the highest TFC was found in the peels treated with FD. HPLC analysis identified thirteen flavonoids involving three flavanone glycosides (FGs) and ten polymethoxyflavones (PMFs) in navel orange peel and revealed that PMFs in peel were stable under all these drying methods, whereas the three major FGs (narirutin, hesperidin, and didymin) in peel significantly degraded in response to MD treatment. The peels subjected to OD50/OD70 treatments had the most potent antioxidant capacity when compared to other drying methods. Furthermore, Pearson’s correlation analysis was performed. The results revealed here allow us to recommend the use of OD50 or OD70 for the drying of orange peel, both of which help the maintenance of bioactive compounds in the peel and improve its antioxidant capacity.