Main Phenolic Compounds Research Articles

Microwave Irradiation: Effects on the Change of Colour Characteristics and Main Phenolic Compounds of Cabernet Gernischt Dry Red Wine during Storage.

Wine colour is an essential organoleptic property considered by consumers. In this paper, the potential effects on colour characteristics and the content of main phenolic compounds in red wine under microwave irradiation were investigated during wine storage. The results showed that the changing trend of colour characteristics of microwave-treated and untreated wines was very similar. Moreover, total phenolic compounds, total monomeric anthocyanins, main anthocyanins, main flavonoids, and main phenolic acids (gallic acid; caffeic acid; syringic acid; (+)-catechin; Cy-3-glu; Mv-3-glu) also showed similar change trends during storage. In other words, microwave irradiation had a long-term effect on the colour properties and main phenolic compounds of red wine, changes that require long-time aging in traditional processing. In terms of the studied parameters, the changes in microwave-treated wine were faster than those in untreated wine. These results showed that microwave technology, as a promising artificial aging technology, could in a short time produce red wine of similar quality to traditional aging.

Protective effects of the phenolic compounds from mung bean hull against H2O2-induced skin aging through alleviating oxidative injury and autophagy in HaCaT cells and HSF cells

To add value to food waste and seek skin aging suppressor, petroleum ether, ethyl acetate, n-butanol and water phenolic extracts were produced from mung bean hulls subjected to ultrasound-assisted ethanolic extraction. The four extracts all contained protocatechuic acid, isovitexin, vitexin, caffeic acid, 4-coumaric acid, ferulic acid, rutin and chlorogenic acid (revealed by UHPLC-MS/MS). The effects of the four extracts and their main phenolic compounds against H2O2-caused cell damage and aging in HaCaT and HSF cells were examined (including cell viability, ROS, MDA, SOD, GSH-px and β-galactosidase levels). The four extracts and the eight phenolic compounds exhibited different protective effects on H2O2-treated HaCaT/HSF cells viability, with the ethyl acetate extract among the extracts, and isovitexin and vitexin among the eight compounds, exerting the greatest protection. Therefore, isovitexin and vitexin may be the key oxidative stress and autophagy modulators of mung bean hull, and they inhibit skin aging and damage likely through suppressing Nrf2/keap1/HO-1 related oxidative damage and LC3II/p62/GATA4 related autophagy.

Hydroalcoholic extract of Remijia ferruginea accelerates the closure of skin wounds by modulating tissue morphology and antioxidant profile: An in vitro and in vivo study

Ethnopharmacological relevanceRemijia ferruginea DC. (Rubiaceae) (syn. Cinchona ferruginea A.St.-Hil.) is used in traditional medicine for the treatment of wounds, fever and malaria. AimThis study investigated in vitro the proliferative and antioxidant effects of hydroalcoholic extract of leaves of R. ferruginea (HERF) and in vivo the healing effect of ointment based on HERF. Materials and methodsThe plant extract was characterized by liquid chromatography/mass spectrometry. Cell proliferation assays and in vitro antioxidant activity were performed. In in vivo assays, wound contraction ax was evaluated, as well as histological analyzes such as cellularity, proportion of blood vessels and collagen type I and III index. In addition, analyzes of the antioxidant enzymes SOD, CAT and GST were performed. ResultsOur results showed in the chromatographic analysis that catechin, rutin and quercetin were the main phenolic compounds in the plant extract and may be responsible for the antioxidant and proliferative effects (p < 0.05). In addition, these compounds were found in higher concentration in leaves collected in spring. The ointment containing HERF was able to modulate tissue morphology, increasing cell proliferation, blood vessels, being able to stimulate the production of collagen fibers type I and III, (p < 0.05) contributing to scar tissue maturation and resistance. ConclusionOur findings indicated that the three doses of HERF tested (1%, 3% and 5%) can modulate the skin repair process, but the best effects were observed after exposure to the highest dose.

Loading ferulic acid into β-cyclodextrin nanosponges; antibacterial activity, controlled release and application in pomegranate juice as a copigment agent

Ferulic acid (FA) is a natural antioxidant with antimicrobial activity and its application is restricted due to poor water solubility. To overcome this limitation, FA was entrapped into cyclodextrin nanosponges (CD-NSs). The antibacterial activity of FA was assessed using the microdilution method which showed a higher antibacterial activity after encapsulation. A controlled release of FA was observed in simulated gastrointestinal environment and food simulants. Furthermore, the application of FA-loaded nanosponges (FA-NS) was investigated in pomegranate juice (PJ). Anthocyanins are the main phenolic compounds of PJ that are sensitive to different environmental conditions. Copigmentation of anthocyanins with other phenolic acids can help to improve their stabilization. The antioxidant activity and phenolic content of all PJ samples (free PJ and PJ containing pure FA and FA-NS) were enhanced during storage while the anthocyanin content of all PJ samples was lessened during the storage. However, the samples containing FA-NS compared to the other samples could better preserve the anthocyanin content. Enhanced solubility of FA after incorporation into CD-NSs can induce higher interaction of FA with other components in PJ and improve their stability to preserve during the storage. These results may pave the way for the application of FA-NS as a copigment agent in juices containing anthocyanins to improve their stability during storage.

EVALUATION OF PHENOLIC COMPOUNDS IN WHITE WINES TREATED WITH ENZYMES

Wine's quality is influenced both by the grape characteristics and winemaking protocols. Awareness of the significant role of enzymes preparations in beverages technologies contributes to the optimization of the manufacturing process, for improving the chemical composition of the resulting wine and its organoleptic properties. This paper focuses on monitoring the impact of different commercial enzymes (pectinases and β-glycosides) on the main phenolic compounds content of Sauvignon blanc wines. For this experiment, ten phenolic compounds were quantified using a liquid-chromatography (LC) system coupled with ion trap mass spectrometer. The results indicated a significant influence of enzymes on wine’s phenolic fraction. Experimental samples presented high content in protocatechuic acid (9.99 - 13.75 μg/mL) and caftaric acid (2.69 - 9.80 μg/mL). The use of pectinases lead to an increase of phenolic compound’s concentration compared to the control.

Application of Box-Behnken design for optimization of phenolics extraction from Leontodon hispidulus in relation to its antioxidant, anti-inflammatory and cytotoxic activities

To the best of our knowledge, there have been no phytochemical studies concerning the wild plant Leontodon hispidulus Boiss. (Asteraceae). Optimization of the green extraction process of the plant aerial parts, identification of main phenolic compounds, evaluation of antioxidant, anti-inflammatory and anticancer activities of the optimized extract have been carried out. HPLC-analysis was performed using 95% ethanolic extract. 3-Level Box-Behnken Design was applied for optimization of extraction yield and total phenolic content using 3-factors (ethanol/water ratio, material/solvent ratio and extraction time). Antioxidant, anticancer and anti-inflammatory activities were evaluated by ABTS-assay, prostate and cervical carcinoma human cell lines and carrageenan-induced rat paw edema model, respectively. HPLC-analysis showed the presence of quercetin, rutin, kaempferol, chlorogenic and ρ-coumaric acids. Increasing both ethanol/water ratio and material/solvent ratio decreased the yield, while, it increased by prolongation of the extraction time. High material/solvent ratio increased the phenolic content. The optimized extract showed high total phenolic content (104.18 µg/mg) using 201 ml of 74.5% ethanol/water at 72 h and good biological activities. Antioxidant activity was found to be 41.89 mg Trolox-equivalent/gm, with 80% free radicals inhibition. For anti-inflammatory activity, 100 mg/kg of the extract inhibited the edema in rats by 83.5% after 4 h of carrageenan injection as compared to 81.7% inhibition by indomethacin. Prostate carcinoma cell line was more sensitive to the anticancer activity of the extract than cervical carcinoma cell line (IC50 = 16.5 and 23 μg/ml, respectively). The developed extraction procedure proved to be efficient in enriching the extract with phenolic compounds with promising anticancer, anti-inflammatory and antioxidant activities.

Polyphenolic Profile, Anti-Inflammatory and Anti-Nociceptive Activities of Some African Medicinal Plants.

The aim of the present study was to investigate the polyphenolic profile and the anti-inflammatory and anti-nociceptive activities of four traditionally used medicinal plants from Burkina Faso: Parkia biglobosa, Detarium microcarpum, Vitellaria paradoxa and Sclerocarya birrea. The analysis of the main phenolic compounds was performed by the HPLC-UV-MS method. The anti-inflammatory effect of the aqueous bark extracts was investigated by the λ-carrageenan-induced rat paw edema test. The anti-nociceptive activity was evaluated by the Randall–Selitto test under inflammatory conditions. Seven phenolic acids (gallic, protocatechuic, gentisic, vanillic, p-coumaric, ferulic, and syringic acids), and three flavonoids (catechin, epicatechin, and quercitrin) were identified in the plant samples. High contents of gallic acid were determined in the D. microcarpum, P. biglobosa and S. birrea extracts (190–300 mg/100 g), and V. paradoxa extract was the richest in epicatechin (173.86 mg/100 g). The λ-carrageenan-induced inflammation was significantly reduced (p < 0.001) by the P. biglobosa and D. microcarpum extracts (400 mg/kg p.o.). Under the inflammatory conditions, a significant anti-nociceptive activity (p < 0.001) was obtained after 2–3 h from the induction of inflammation. The effects of the tested extracts could be related to the presence of polyphenols and could be useful in the management of certain inflammatory diseases.

A novel bicyclic lactone and other polyphenols from the commercially important vegetable Anthriscus cerefolium

Garden chervil, Anthriscus cerefolium (L.) Hoffm. is an important herb commonly applied in Norwegian large-scale commercial kitchens. This species is a highly enriched source of phenolics, containing 1260 mg gallic acid equivalents (GAE) 100–1 g DM, however, the individual phenolic compounds have been scarcely characterized. Here we report on the qualitative and quantitative content of phenolics in garden chervil. The structure of the main phenolic compound was elucidated to be the previously undescribed compound 1,3-dicaffeoyl-5-malonyl-δ-quinide (1) by means of 1D- and 2D NMR and high-resolution mass spectrometry. The known flavones apigenin 7-O-β-(2″-apiofuranosylglucopyranoside) (= apiin) (2), apigenin 7-(2″-apiosyl-6″-malonylglucoside) (3) and luteolin 7-glucoside (4) were also identified. Compound 3 is reported for the first time from this plant species. The main phenolic compound, 1,3-dicaffeoyl-5-malonyl-δ-quinide, exhibited moderate cytotoxicity towards acute monocytic leukaemia cells (MOLM-13) and rat kidney epithelial cells (NRK) with EC50 between 400 and 600 µM.

Enrichment of lecithin with phenolics from olive mill wastewater by cloud point extraction and its application in vegan salad dressing

In this study, the phenolic compounds of oil mill waste (OMW) were extracted through the cloud point extraction method using lecithin as a surfactant. For this purpose, the effects of the equilibration temperature and time, pH, and the concentration of NaCl and lecithin on the recovery (%) of total phenolic content (TPC) were investigated by single-factor experiments and further optimization of the process variables was carried out using the response surface analysis. The TPC values of OMW were 4830.50 ± 414.7 mg GAE/L, 7545.25 ± 766.89 TyE/L, and 5220.22 ± 390.68 HyTE/L. Antioxidant capacity values were 6892.05 ± 222.64 mg TE/L, 5010.54 ± 216.90 mg Fe2+E/L, and 4315.06 ± 237.73 mg TE/L. Hydroxytyrosol was the main phenolic compound identified with the value of 592.91 ± 8.39 mg/L followed by tyrosol at the level of 167.34 ± 2.23 mg/L. The optimum process conditions were determined as the temperature of 65°C, pH of 4.5, NaCl concentration of 10% (w:v), and lecithin concentration of 15% (w:v). The enriched lecithin obtained under the optimum conditions was used in the formulation of salad dressing, and its oxidative stability as compared to the sample prepared by control lecithin. The results obtained from oxidation kinetic parameters namely, IP, Ea, ΔH++∆S++, and ∆G++ showed that the salad dressings prepared with enriched lecithin provided higher oxidative stability than control lecithin. This study suggested that the use of lecithin in cloud point extraction could offer a new perspective for the recovery of phenolics from OMW without the application of solvent. Practical applications During the production of olive oil, waste with high biological value, rich in phenolic compounds, is generated. The recovery of phenolics from this waste and their use in the food industry is one of the current issues. Most of the studies on this subject are attempts to recover phenolics using solvents. The use of solvents limits the recovery efficiency of the OMW phenolics and their use in the food industry. Therefore, alternative methods are needed for the recovery of OMW phenolics. This study aimed to recover OMW phenolics with the cloud point extraction method, in which lecithin is used as a surfactant. Lecithin was used for this purpose for the first time in this study. Thus, it is aimed to produce enriched lecithin, which can be used directly in the food industry, as well as provide the recovery of olive oil waste phenolics without using solvents.

Investigation of Chemical Compositions and Biological Activities of Mentha suaveolens L. from Saudi Arabia.

Mentha is an aromatic plant used since antiquity for its pharmaceutical virtues. The climate of Saudi Arabia favors the growth of aromatic plants including Mentha suaveolens L. The aim of this study is to analyze the volatile oils of different parts of fresh and dried Mentha suaveolens L. grown in Saudi Arabia (Aljouf area) using Gas Chromatography/Mass Spectrometry (GC/MS) and Gas Chromatography Flame Ionization Detector (GC/FID) techniques, to recognize the effect of drying on chemical composition, then to evaluate the antioxidant and antifungal activities of different extracts. In total, 118 compounds were identified via GC/MS and GC/FID, in which carvone is the main volatile constituent (stems, leaves, whole plant 45–64%). This investigation deduces that Mentha belonged to the carvone chemotype. Then, the analysis of non-volatile constituents of fresh and dried Mentha was performed by HPLC. The main phenolic compound of fresh and dried Mentha for different parts was rosmarinic acid (ranging from 28,002.5 to 6558 µg/g). The ethanolic extract of fresh stem showed the highest antifungal activity (53% inhibition) compared with miconazole (60% inhibition) but the ethanoic extract of dry stem showed no activity. Additionally, all ethanolic extracts, whether for fresh or dry Mentha, have antioxidant activity more than 90% while the antioxidant activity of whole plant volatile oil is equal to 53.33%. This research shows that M. suaveolens L. could be applied to manufacture natural antioxidants, antifungal, and flavoring agents.

Bioaccessibility, Antioxidant and Antibacterial Potentials of Phenolic Compounds Ultrasonically Extracted from Acerola Malpighia glabra DC Coproduct

Background: This study assessed the effects of solvent proportion, time and power intensity of ultrasound processing on the extraction, bioaccessibility, antioxidant and antimicrobial activity of phenolic compounds (PC) from acerola (Malpighia glabra DC) coproduct (ACP). Methods: The ultrasound process with water as a solvent in a ratio of 1:2, power intensity of 75 W/cm2 during 10 min was selected as the optimal condition to provide higher extraction of the total phenolic compounds (4126 mg gallic acid.100 g-1 with total antioxidant activity of 98.62 μMTrolox. g-1). Power intensity and solid: solvent proportion were the parameters that increased the total PC quantification. The main phenolic compounds from the ACP tentatively identified by UPLC-ESI-QTOF-MS/MS were rutin, luteolin, and quercetin. Ultrasound extraction also improved antimicrobial activity against Listeria monocytogenes and Staphylococcus aureus (40 mg.L -1). Results: These results indicate that antioxidant and antimicrobial activities in the ACP phenolic extracts are quite potent and implicate the presence of compounds with potent free-radical-scavenging activity. Conclusion: It is possible to extract phenolic compounds from acerola coproducts using sustainable “green” technology, only using water as a solvent and ultrasound processing.

Mitigation of DSS-Induced Colitis Potentially via Th1/Th2 Cytokine and Immunological Function Balance Induced by Phenolic-Enriched Buckwheat (Fagopyrum esculentum Moench) Bee Pollen Extract.

Colitis is an inflammatory disease that results from the overactivation of effector immune cells, producing a high quantity of pro-inflammatory cytokines. Our study aimed to explore whether buckwheat (F. esculentum) bee pollen extract (FBPE) could inhibit the progression of dextran sulfate sodium (DSS)-induced colitis via regulating immune function. We isolated and identified six main phenolic compounds of FBPE such as luteolin (9.46 mg/g) by column chromatography, HPLC-DAD, ESI-MS and NMR spectroscopy, then assessed their effects on colonic mucosal injury by clinical symptoms, histomorphology and immunohistochemistry examinations. The results showed that FBPE at 25.2 g/kg body weight (g/kg BW) changed the clinical symptoms of colitis, the ICAM-1 expression in colon, the activity of related inflammatory mediators in colon tissue and helped restore the immune system. Compared with the model group (40.28%), the CD4 positivity was significantly reduced in the HD (High-dose group: 25.2 g FBPE/kg BW/day) group (20.45%). Administration of 25.2 g/kg BW of FBPE decreased the IFN-γ, TNF-α and IL-4 levels, while enhancing the IL-10 level, and significantly inhibited the abnormally decreased IgG (Model: 13.25 mg/mL, HD: 14.06 mg/mL), showing a reversal effect on the Th1/Th2 levels in colitis. These findings suggested that FBPE at 25.2 g/kg BW had the effects of alleviating colitis and immunomodulation, which can help in the development of safe and effective immune therapy.

Identification of p-Coumaric Acid and Ethyl p-Coumarate as the Main Phenolic Components of Hemp (Cannabis sativa L.) Roots.

Hemp (Cannabis sativa L.) contains a variety of secondary metabolites, including cannabinoids, such as psychoactive (−)-trans-Δ⁹-tetrahydrocannabinol. The present study was conducted to identify the major phenolic components contained in hemp root, which has been relatively under-researched compared to other parts of hemp. The aqueous ethanol extract of hemp roots was fractionated into methylene chloride (MC), ethyl acetate (EA), and water (WT) fractions, and high-performance liquid chromatography with photodiode array detection (HPLC-DAD) analysis was performed. The main ultraviolet (UV)-absorbing phenolic compound contained in the EA fraction was identified as p-coumaric acid by comparing the retention time and UV absorption spectrum with a standard. Silica gel column chromatography was performed to isolate a hydrophobic derivative of p-coumaric acid contained in the MC fraction. Nuclear magnetic resonance (NMR) analysis identified the isolated compound as ethyl p-coumarate. For comparative purposes, ethyl p-coumarate was also chemically synthesized by the esterification reaction of p-coumaric acid. The content of p-coumaric acid and ethyl p-coumarate in the total extract of hemp root was estimated to be 2.61 mg g−1 and 6.47 mg g−1, respectively, by HPLC-DAD analysis. These values correspond to 84 mg Kg−1 dry root and 216 mg Kg−1 dry root, respectively. In conclusion, this study identified p-coumaric acid and ethyl p-coumarate as the main phenolic compounds contained in the hemp roots.

Synergistic effects of Nepeta menthoides and Melissa officinalis aqueous extracts on reserpine-induced depressive-like behaviors in mice.

Nepeta menthoides Boiss. & Buhse and Melissa officinalis are extensively used in Persian medicine for the treatment of depression. Considering the active ingredients and main phenolic compounds of these plants and possible synergistic effects, this study examined the antidepressant and antioxidant activities of aqueous extract of N. menthoides (NM) and M. officinalis (MO) in reserpinized mice alone and combination. Mice were pretreated orally for 1-week with normal saline (10ml/kg), fluoxetine (20 mg/kg), imipramine (10mg/kg), NM (50-100-200-400 mg/kg), MO (150-350-550-750 mg/kg), and combination (NM 50 with MO 150 mg/kg). The behavioral changes were evaluated using forced swim, tail suspension, and open field tests, 24 hr after reserpine injection (4mg/kg) on eighth day. The amounts of active components in the extracts and catalase (CAT) as a brain oxidative stress were measured with enzyme-linked immunosorbent assay. Data showed that this combination produced a synergistic action on behaviors and a significant increase in CAT activity. High-performance liquid chromatography results showed that rosmarinic acid contents in MO and NM were 6.42 ± 1.1 and 11.03 ± 2.16 mg/g of dried extract, respectively. Total flavonoid and phenolic contents of MO were higher than NM. The findings suggest that the present combination produces an antidepressant-like effect, which is possibly triggered by its antioxidant properties.

Optimization of Pulsed Electric Fields-Assisted Extraction of Phenolic Compounds From White Grape Pomace Using Response Surface Methodology

This study was focused on the optimization of the pulsed electric fields (PEF)-assisted extraction process using central composite design for response surface methodology from response surface methodology (RSM) with the aim to sustainably intensify the extractability of phenolic compounds from white grape pomace. The cell disintegration index (Zp) was used as response variable to identify the optimal PEF pre-treatment conditions of grape pomace in terms of field strength (E = 0.5–5 kV/cm) and energy input (WT = 1–20 kJ/kg), to be applied prior to the subsequent solid-liquid extraction (SLE) process. for both untreated and PEF-treated samples SLE process was optimized to determine the most effective combination of extraction temperature (20–50°C), extraction time (30–300 min), and solvent concentration (0–100% ethanol in water). Total phenolic content (TPC), flavonoid content (FC), and antioxidant activity (FRAP) of the obtained extracts were determined. The extracted compounds from untreated and PEF-treated samples at the optimal conditions were analyzed via HPLC-PDA analysis. Results revealed that, at a fixed extraction temperature (50°C), the application of PEF at optimal processing conditions (E = 3.8 kV/cm, WT = 10 kJ/kg) prior to SLE has the potential to reduce the solvent consumption (3–12%) and shorten the extraction time (23–103 min) to obtain the same recovery yield of phenolic compounds. Under optimized conditions, the extracts derived from PEF-treated samples showed significantly higher TPC (8%), FC (31%), and FRAP (36%) values, as compared to the control extraction. HPLC analyses revealed that epicatechin, p-coumaric acid, and quercetin were among the main phenolic compounds extracted, and no degradation phenomena occurred due to PEF application.

Optimization of ultrasound-assisted extraction of phenolic antioxidants from turkey berry (Solanum torvum Sw) fruits using response surface methodology

The extraction of phenolic antioxidants from turkey berry fruits (TBF) was evaluated using ultrasound-assisted extraction (UAE) technique. Box-Behnken design was used to optimize the extraction variables (ethanol concentration, extraction temperature, time, and solvent-solid ratio), to maximize total phenolic content (TPC), 2,2′-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging activities of the extracts. The model significantly explained the responses and the phenolic contents and antioxidant activity were significantly influenced by ethanol concentration, extraction temperature, and solvent-solid ratio. The optimum UAE conditions for achieving maximum TPC (192.3 mg GAE/g), DPPH (47.4 μg AA/g) and ABTS (116.2 μmol TE/g) scavenging activity were 56.7% ethanol concentration, 80 °C, extraction temperature, 17.3 min extraction time, and 49.7 mL/g solvent-solid ratio. The experimental values of TPC and radical scavenging activity obtained were in agreement with the predicted values. Also, the results confirmed that UAE can recover higher phenolic antioxidants from TBF in shorter time than the conventional solvent extraction (CSE) process. Furthermore, the main phenolic compounds found in the TBF extract were catechin, kaempferol, quercetin, rutin and syringic acid. Consequently, this study revealed the aptness of UAE and RSM in improving the extraction conditions of phenolic antioxidants from TBF.

Bioactivity and Bioaccessibility of Bioactive Compounds in Gastrointestinal Digestion of Tomato Bagasse Extracts.

A nutrient-rich diet is a key to improving the chemical signals, such as antioxidants, which modulate pathogens’ resistance in the gut and prevent diseases. A current industrial problem is the generation of undervalued by-products, such as tomato bagasse, which are rich in bioactive compounds and of commercial interest (carotenoids and phenolic compounds). This work analyzed the effect of gastrointestinal digestion on the bioactivity and bioaccessibility of carotenoids and phenolic compounds from tomato bagasse extracts. Thus, the extraction by ohmic heating (OH) technology was compared with conventional (organic solvents). The results showed that the main phenolic compounds identified by UPLC-qTOF-MS were p-coumaric acid, naringenin, and luteolin. A higher recovery index for total phenolic compounds throughout the gastrointestinal digestion was observed for OH while for carotenoids, a strong reduction after stomach conditions was observed for both extracts. Furthermore, colon-available fraction exhibited a prebiotic effect upon different Bifidobacterium and Lactobacillus, but a strain-dependent and more accentuated effect on OH. Thus, the extraction technology highly influenced bioaccessibility, with OH demonstrating a positive impact on the recovery of bioactive compounds and related health benefits, such as antioxidant, anti-hypertensive, prebiotic, and anti-inflammatory properties. Of these properties, the last is demonstrated here for the first time.

Influence of Cynara cardunculus L. Phenolic Compounds on Pseudomonas putida Isolated from the Dairy Industry: Growth and Melanin Bioproduction

Cynara cardunculus L. inflorescence infusion has been used for several centuries as curd in traditional cheese making, such as some highly prized Portuguese cheeses. To promote the sustainable use of all C. cardunculus plants, C. cardunculus extract leaves decoction (CL), inflorescence decoction (CI), chlorogenic acid (CA) (a compound in the plant leaves), and rosmarinic acid (RA) (a similar phenolic compound) solutions were tested for antimicrobial activity against bacteria that may appear on the cheese rind. The antimicrobial activity was evaluated by 15 bacterial strains using two different methodologies: solid and liquid. The influence of these extracts and the phenolic compounds on melanin bioproduction by Pseudomonas putida ESACB 191 was also studied. CA and RA (1 mg/mL) showed antimicrobial activity. CL and CA reduced P. putida ESACB 191 growth in the liquid assay and melanin bioproduction by 6.20 Log CFU/mL and 50%, respectively. Cynarin, CA, and its derivates were identified as the main phenolic compounds (52%) of CL, which may justify its inhibitory action on bacterial growth and melanin bioproduction. Thus, future perspectives include the application of CL extracts with antimicrobial activity in edible films and/or coatings to applied in cheese rind to increase the shelf time.

Effect of geographical location and soil fertility on main phenolic compounds and fatty acids compositions of virgin olive oil from Leccino cultivar in China

The aim of this study was to evaluate the effects of geographic location (i.e., latitude, longitude, altitude) and soil fertility (i.e., nitrogen, phosphorus) on main phenolic compounds and fatty acids in VOO nearby the Bailong River in Longnan city, a representative planting-region in China. The geographical distribution analysis showed that the sampling-points from the middle reaches of Bailong River had higher secondary metabolites, such as oleacein and oleocanthal. Correlation analysis revealed that the contents of ligustroside, vanillic acid and rutin were negatively correlated with altitude while the contents of heptadecenoic acid, oleic acid and eicosenoic were positively related to the altitude. Moreover, the excessive available nitrogen had an adverse effect on the content of phenolic compounds and fatty acids in virgin olive oil. It was helpful for the accumulation of phenolic compounds and fatty acids in virgin olive oil when the level of available nitrogen ranged from 51 to 100 mg/kg. These findings are helpful for the geographic-location selection and fertilization management of olive orchard.

The combined effects of ripening degree and fermentation process on biochemical properties of table olives and oils of Ayvalık and Gemlik varieties

Abstract The purpose of this study was to investigate the effect of variety, ripening degree, and also fermentation process on the bioactive compounds of olives, and on the fatty acid compositions of olive oils. The highest oil content was determined in fermented green olives (70.02% in Gemlik variety; 66.87% in Ayvalık variety). The fermentation process caused a notable reduction in both total phenolic content (from 2558.30–2894.40 to 699.10–1087.00 mg/kg), and antioxidant activity values (from 81.46–81.20 to 26.00–63.75%) of green olives in brine. Verbascoside was identified as the main phenolic compound (1150.95–1311.25 mg/kg). It was observed that oleuropein, hydroxytyrosol, tyrosol, and rutin contents of olives decreased after fermentation process. Concerning the fatty acid compositions of olive oils, oleic (70.13–75.47% for Gemlik; 67.36–70.22% for Ayvalık) and linoleic acid (6.18–11.13% for Gemlik; 10.13–12.94% for Ayvalık) contents showed differences regarding variety and maturation degree. However, there are minor variations in fatty acid composition according to fermentation.