Phenolic Composition Research Articles

Effect of geographical origin on the chemical characteristics of Q. canariensis acorns: profiling fatty acids, tocopherols, and phenolic composition

The impact of geographical origin on the chemical composition of acorns from Quercus species has significant attention. This study aimed to explore the phenolic composition of methanolic extracts, tocopherol content, and fatty acid composition of acorn oils from six different populations of Q. canariensis acorns. The obtained results revealed that acorn oil from BniMtir exhibited high levels of α-tocopherol (58 mg/kg). The fatty acids identified across all samples were Z-vaccenic + oleic acids (38.44–58.58%). In addition, the data highlighted the presence of quinic (32.514–60.216 µg/g DW) and gallic acids (1.674–10.849 µg/g DW), as well as catechin (+) (0.096–12.647 µg/g DW) in all populations. These variations in chemical composition from different regions are likely linked to their geographical origin. In conclusion, this study’s finding should significance for the industry, offering valuable insights into the potential production of bioactive compounds from Q. canariensis acorns, which could have various applications.

Comprehensive study of phenolic profile and biochemical activity of monovarietal red and white wines from Fruška Gora region, Serbia

This paper presents a comprehensive study of commercially available monovarietal red and white wines from Fruška Gora mountain in Serbia, conducted to characterize their chemical and biochemical properties. Namely, 72 wines of 18 different Vitis vinifera varieties, including international, domestic and autochthonous ones, were assessed. Phenolic profile of wines was determined qualitatively, using spectrophotometric methods, and quantitatively, using LC-MS/MS and HPLC-UV/VIS methods. Quantified phenolic compounds pointed out differences between red and white wines, where some compounds stood out as distinctive characteristic of analyzed varieties, while others served as chemotaxonomic markers of the Fruška Gora region. Antioxidant and inhibitory properties towards acetylcholinesterase were evaluated for all wines and their relation to phenolic composition was investigated. This study is valuable since chemical and biochemical properties of domestic and autochthonous Fruška Gora varieties are reported for the first time. Also, international varieties studied herein gave distinctive information about the terroir of Fruška Gora region, which is scarce in scientific literature.

Greener approaches to improve phenolic acid composition and antioxidant activity of different cultivation methods of Zingiber officinale Roscoe extracts

Zingiber officinale Roscoe, known as ginger (Bentong variety), is an essential spice ingredient used in food and condiments due to its refreshing aroma and intense flavour. The bioactive constituents found in ginger influence the numerous pharmacological effects, including antioxidant, analgesic, anticancer, antipyretic and anti-inflammatory. This work proposed a greener approach than the conventional plant matrices extraction to promote safe, non-toxic, and environment-friendly products. In this study, three different extraction methods: a) water (WE), b) hydrothermal-assisted (HAE) and c) enzymaticassisted (EAE), have been applied to measure the potential of both ginger extracts from different cultivation methods using fertigation technology and conventionally slopegrown. To ascertain the biological content of the extracts, the phenolic acid composition was quantified using ultra-performance liquid chromatography (UPLC). The total phenolic content (TPC) was determined using the Folin-Ciocalteu method, while the antioxidant activities were analysed using ferric reducing antioxidant power (FRAP) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging assay. The results obtained showed that ferulic acid was significantly highest in EAE extracts of both ginger (fertigation and slope-grown cultivation) at 1.165±0.118 and 0.610±0.062 mg/g. Moreover, EAE of both ginger extracts also found to be significantly highest in TPC (267.481±0.404 mg GAE/g and 247.837±1.675 mg GAE/g), and FRAP value (741.867±2.139 mg AAE/g and 461.733±0.231 mg AAE/g), respectively. However, the highest free radical scavenging activity of fertigated ginger extract through HAE was 134.735±0.021 mg AAE/g. Meanwhile, EAE of the sloped-grown ginger extract was highest at 141.293±0.707 mg AAE/g. This study demonstrates that EAE can be an effective approach in enhancing the TPC and antioxidant activity of ginger extracts. Ginger may therefore be suggested as a more greener and natural antioxidant to lessen oxidation in food products.

Protein extracts from amaranth and quinoa as novel fining agents for red wines

Due to allergenic concerns, only pea, potato, and wheat proteins have been approved as alternatives for replacing animal-based fining agents in wines. In pursuit of other substitutes, this work aimed to determine the fining ability of amaranth (Amaranthus caudatus L.) proteins (AP) in red wine, compared to quinoa (Chenopodium quinoa Willd.) (QP) and a commercial pea protein. Phenolic and volatile composition, as well as color characteristics, were analyzed. AP was as effective as QP at decreasing condensed tannins, with AP at 50 g/hL being the most effective treatment (25.6% reduction). QP and AP produced a minor or no statistical change in the total anthocyanins and wine color intensity. They reduced the total ester concentration, but the total alcohols remained unchanged. The outcomes of AP and QP were similar, and sometimes better than the pea proteins, thus suggesting that they could be promising options for the development of novel fining agents.

Influence of Quercus alba oak geographical origin on the colour characteristics and phenolic composition of Tempranillo wines

AbstractThis research analyzes the influence of Quercus alba barrels from four different forests of the USA [Missouri (M), Ohio (O), Kentucky (K) and Pennsylvania (P)] on the colour parameters, phenolic composition, and visual and gustatory sensory characteristics of 12 Tempranillo red wines from different wineries after 12 months of aging. Oak origin significantly affected the colour parameters of the wines, except for tonality, and the content of anthocyanins, stilbenes and ellagitannins but had little effect on the rest of the phenolic compounds. Wines aged in K and O barrels showed the highest content of ellagitannins. Wines aged in P barrels had the lowest content of phenolic compounds and colour intensity (CI), while K and O barrels produced the highest levels of ellagitannins. K wines were the best value in the global perception of the taste analysis. The influence of the barrel origin on the phenolic composition of the wines was also evaluated according to their initial phenolic composition. Wines with the highest initial CI and phenol content also showed the highest content of ellagitannins after barrel aging. When aging wines with high CI and phenol content, M barrels provided the wines with the highest content of ellagitannins.

Phenolic composition, antioxidant capacity, and antiglycation potential of select Moroccan date varieties: promising sources for functional food development

Phenolic composition, antioxidant capacity, and antiglycation potential of select Moroccan date varieties: promising sources for functional food development

Dehydration of phenolic-rich extract from rambutan (Nephelium lappaceum L.) peel by foam mat drying

Foam mat drying was used for the dehydration of a phenolic-rich rambutan peel extract. Foam products were evaluated for their physicochemical stability during storage. Experiments were carried out to determine the effect of foaming (10% of egg albumin/soy protein/pea protein) and stabilizing agents (0.5% of methylcellulose); storage conditions i.e. type of packages (polyethylene, glass), packaging techniques (modified atmosphere packaging, vacuum) under light or dark at 30 °C on phenolic compositions, antioxidant activity, water activity (aw), and color of foam products during 5 months storage. Foam products produced from egg albumin showed the highest total phenolic content (TPC) (8.73 ± 0.17 mg GAE/g) and antioxidant activity (7.47–9.70 mg TE/g). During storage, TPC, antioxidant activity, and the amount of individual phenolic compounds (geraniin, corilagin, rutin, ellagic acid, and quercetin) mostly decreased independent of the presence of light. Aw in all samples increased from 0.25 to 0.38 - 0.45 (except for the samples in glass packaging); whereas the color of the samples was insignificantly changed for 5 months. Rambutan peel phenolic-rich extract encapsulated within egg albumin can be stored at least 5 months with minimal quality changes and might be used as a food preservative ingredient.

Bee Bread: A Promising Source of Bioactive Compounds with Antioxidant Properties-First Report on Some Antimicrobial Features.

Bee bread has received attention due to its high nutritional value, especially its phenolic composition, which enhances life quality. The present study aimed to evaluate the chemical and antimicrobial properties of bee bread (BB) samples from Romania. Initially, the bee bread alcoholic extracts (BBEs) were obtained from BB collected and prepared by Apis mellifera carpatica bees. The chemical composition of the BBE was characterized by Fourier Transform Infrared Spectroscopy (FTIR) and the total phenols and flavonoid contents were determined. Also, a UHPLC-DAD-ESI/MS analysis of phenolic compounds (PCs) and antioxidant activity were evaluated. Furthermore, the antimicrobial activity of BBEs was evaluated by qualitative and quantitative assessments. The BBs studied in this paper are provided from 31 families of plant species, with the total phenols content and total flavonoid content varying between 7.10 and 18.30 mg gallic acid equivalents/g BB and between 0.45 and 1.86 mg quercetin equivalents/g BB, respectively. Chromatographic analysis revealed these samples had a significant content of phenolic compounds, with flavonoids in much higher quantities than phenolic acids. All the BBEs presented antimicrobial activity against all clinical and standard pathogenic strains tested. Salmonella typhi, Candida glabrata, Candida albicans, and Candida kefyr strains were the most sensitive, while BBEs' antifungal activity on C. krusei and C. kefyr was not investigated in any prior research. In addition, this study reports the BBEs' inhibitory activity on microbial (bacterial and fungi) adhesion capacity to the inert substratum for the first time.

Forecasting wine phenolic composition from infrared spectra of grapes extracts and monitoring of fermentations with optimised time-specific prediction models

Incorporating monitoring and forecasting technologies has the potential to enhance the different aspects of winemaking. By monitoring certain chemical parameters, it is possible to evaluate the progress of the fermentation and phenolic extraction, while also detecting deviations from expected behaviour. This study aims to investigate the development of a rapid forecasting method and different strategies to improve the accuracy of process monitoring. The first part involves the introduction of partial least squares (PLS) calibration models able to forecast the trajectories of phenolic extraction during fermentation using grape extract spectra. Additionally, novel methods for reoptimizing calibration models are proposed, with the intention of increasing the prediction accuracy. Whilst this method is transferable to PLS models, principal component regression (PCR) models were used instead as a more simplistic way to test the new methods. First, dynamic PCR linear regression coefficients were adapted over time to capture the compound evolution in the wine matrix. Secondly, PCR calibration models were reoptimized using interpolated spectral and reference data. The forecasting PLS calibration models have shown promising results for total anthocyanin content (mg/L), colour density, polymeric pigments (mg/L), MCP tannins (mg/L), and total phenolic index with overall R2 values on the validation set above 0.6, and low RSMEV values. Using interpolated data to re-optimise models was found to be more effective than global models or those using the calculated regression coefficients methods for predicting the concentration of a particular compound at a certain time point. While R2 values are suboptimal for all considered PCR models, in 72% of the cases analysed, the interpolation method for re-optimisation showed RMSEV values between 6% and 83% lower than those reported for a more traditional PCR model and other re-optimisation strategies. Interpolated models have shown consistency in predicting values, along with good performance metrics, indicating that they could be applied to samples for which calibration models do not exist.

Antioxidant Activities and Phenolic Composition of Sarcococca saligna Leaves

Abstract: Sarcococca saligna (D. DON) Muel is a vital plant with several steroidal alkaloids and is effective against syphilis, liver diseases, gastrointestinal tract disease, infections, and inflammation. The present study aimed to investigate the in vitro antioxidant activities and phenolic profile of S. saligna. High-performance liquid chromatography (HPLC) analysis has shown the presence of twelve phenolics namely kaempferol-3-O-glucoside, proanthocyanidin B1, quercetin-3-malonylglucoside- 7-glucoside, kaempferol-3-O-sophorotioside, Isorhamnetin-3-O-glucoside-7-Orhamnoside, kaempferolhexoside, 4-O-Caffeoyl-5-O-p-coumaroylquinic acid, 3,4-Di-O-caffeoyl-5- O-feruloylquinic acid, 3,4-Di-O-feruloyl-5-O-caffeoylquinic acid, flavogalloyl-HHDP-gluconic acid (lagerstannin B), 3,4-di-O-caffeoylquinic acid and kaempferol-3-(caffeoyldiglucoside)-7-glucoside. The hot water extract showed the highest anti-lipid peroxidative activities. The IC50 value for 2,2- diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity was 71.5 ± 2.1 μg/mL. The extract could chelate the iron and possess reducing activities on phosphomolybenum assay. It is concluded that extracts of S. saligna are rich in antioxidants and contain essential phytochemicals. objective: The present study was aimed to investigate thein vitro antioxidant activities and phenolic profile of S. saligna. HPLC analysis has shown the presence of twelve phenolics namely kaempferol-3-O-glucoside, proanthocyanidin B1, quercetin-3-malonyl-glucoside-7-glucoside, kaempferol-3-O-sophorotioside,Isorhamnetin-3-O glucoside-7-O-rhamnoside,kaempferolhexoside, 4-O-Caffeoyl-5-O-p-coumaroylquinic acid, 3,4-Di-O-caffeoyl-5-O-feruloylquinic acid, 3,4-Di-O-feruloyl-5-O-caffeoylquinic acid, flavogalloyl-HHDP-gluconic acid (lagerstannin B), 3,4-di-O-caffeoylquinic acid and kaempferol-3-(caffeoyldiglucoside)-7-glucoside. method: The chemical used were 1,10-phenathroline, Thibarbituric acid, TRIS-HCl, amominium molybdate, Iron, sodium nitroprusside. HPLC standards were purchased from Sigma-Aldrich. All the reagents were of analytical grade. Double beam spectrophotometer was used for UV-VIS spectrophotometery. The HPLC system used was Agilent 1260 Infinity HPLC system which consists of quaternary pump, degasser, auto-sampler and diode array detector (DAD). conclusion: The results have shown that S. saligna antioxidant rich extract can be effectively utilized in food and pharmaceutical industries with additional income. However, more detailed understanding of utilization of extract against degenerative diseases is required. There is also need to find out the safety and bioavailability of the plant extract for its use as nutraceutical and as a plant products.

Effects of pearling on proximate composition, dough rheology, bread-making quality and health-promoting components of elite wheat cultivars

Though the health benefits of whole wheat products have been widely recognized, their less desirable processing qualities limited consumers’ acceptance. Thus, it is imperative to develop processing techniques for balanced nutritional and processing qualities. In this study, we investigated impacts of two grain pearling (debranning) levels on proximate composition, dough rheological properties, food-making quality, arabinoxylans (AXs), alkylresorcinols (ARs) and phenolic acids composition of two elite bread wheat cultivars. Pearled flour (PF) of Zhongmai 175 retained very good dough extensibility (190.7–195.5 mm), while PF of Zhongmai 578 retained medium-to-strong gluten strength and acceptable bread-making quality. Compared to whole wheat flour, PF preserved major portion of the health-promoting components in wheat grains, i.e., 71.4–94.0 % for water-extractable AXs, 68.1–86.3 % for total AXs, 71.4–92.7 % for alkylresorcinols, 85.5–98.9 % for soluble ferulic acid and 67.3–83.3 % for insoluble-bound ferulic acid. Further investigation is needed to understand the effects of different kernel sizes and debranning rates on nutritional profiles of pearled grains. Taken together, our results suggested that grain pearling can be used to produce wheat products with balanced nutritional and processing quality for improved human health.

Determination of in vitro antimicrobial and antibiofilm activity of Hypericum crenulatum against some food pathogens and its phenolic content

AbstractThe study investigates the antimicrobial effects of the Hypericum crenulatum ethanolic (HCE) extract against 14 different food pathogens and their biofilm-forming abilities in response to HCE treatment. The phenolic acid composition of the HCE extract was also determined using an HPLC-DAD detector. The antimicrobial activity of HCE extract was assessed using the disc diffusion and microdilution methods. According to the findings, the methicillin-resistant Staphylococcus aureus ATCC 43300, Listeria monocytogenes RSKK 472, and Listeria innocua ATCC 33090 strains exhibited the lowest minimum inhibitory concentration (MIC) values at a concentration of 2 μg mL−1. Based on the disc diffusion test results, the largest zone of inhibition of HCE extract against foodborne pathogens was seen against Bacillus cereus, and the diameter of the inhibition zone increased with the concentration of HCE extract (P < 0.05). In terms of phenolic acid composition of HCE extract, the phenolic acids with the highest and lowest amounts were caffeic acid (59.92 mg g−1) and p-coumaric acid (13.61 μg g−1), respectively. Our study determined that the HCE extract demonstrated antimicrobial, bactericidal, and antibiofilm activities against some foodborne pathogens. These effects reveal its potential for improving food safety by inhibiting the growth of these pathogens.

Chrysanthemum as a remarkable edible flower resource with anti‐glycation effects: Representative variety differences, phenolic compositions, and the interaction mechanism

AbstractVarious edible chrysanthemum flowers possess different anti‐glycation effects due to various compositions; however, the interaction mechanism is unclear. Our study aimed to compare the anti‐glycation effects of different edible chrysanthemum flowers and investigate the effect of phenolic compounds among them. The bovine serum albumin (BSA)‐glucose model was used for evaluating anti‐glycation effects of various chrysanthemums flowers, and C. HBJ, C. TJ, and C. JSHJ showed better anti‐glycation effects compare to aminoguanidine. Seventeen phenolic compounds were detected, and characteristic compounds were identified via omics analysis. The interactions between BSA and different phenolic acids were analyzed by molecular docking, and the anti‐glycation model was used for further verification. In this way, apigetrin, chlorogenic acid, neochlorogenic acid, quercetin‐3β‐d‐glucoside, and afzelin were identified. They were proved to affect the secondary structure of proteins due to excellent hydrophobic interactions. Our results identified the chrysanthemum species with the most promising anti‐glycation effect as well as their representative phenolic compounds. The binding of phenolic compounds and BSA due to hydrophobic interactions and hydrogen bonds might contribute to their anti‐glycation activities. Overall, our research is helpful for designing edible flower products with anti‐glycation functions and providing a better understanding of the structure–function relationship.

Dealcoholized Wine: A Scoping Review of Volatile and Non-Volatile Profiles, Consumer Perception, and Health Benefits

AbstractThe dealcoholization technique has gained more attention in the wine industry as it can significantly influence wine compositions and quality beyond alcohol level reduction. However, the changes occurring in the various processes of dealcoholization are not fully understood yet. This work summarizes the literature published in the last 10 years (2013–2023) about changes in color, sulfur dioxide (SO2), phenolic composition, losses of desirable volatile aroma compounds, and sensory characteristics of wine after the removal of ethanol by different processes/techniques. Several factors can influence the final characteristics of wine during the process, including physico-chemical parameters such as the initial alcohol level, the retention properties of the wine non-volatile matrix, and the characteristics of aroma components. Additionally, the quality of dealcoholized wine can be affected by the choice of dealcoholization techniques, distillation temperature, operating pressure, and membrane properties, including filtration and pore size. Low- and zero-alcohol products have the potential to expand the market and cater to diverse consumer segments. This comprehensive review would help winemakers in choosing the best techniques to produce dealcoholized wine, limiting the adverse effects, and meeting the needs of consumers.

Effect of gastrointestinal digestion on the stability, antioxidant activity, and Caco-2 cellular transport of pigmented grain polyphenols.

Grain polyphenols are known to possess several health properties. However, their digestive stability and intestinal absorption have not been fully elucidated. This study investigated the fate of pigmented grain polyphenols in the digestive system. Purple rice, purple barley, purple wheat, and blue wheat extracts were subjected to simulated gastric and intestinal phase digestion, followed by Caco-2 cellular transport. Phenolic profiling and antioxidant activity were determined using benchtop assays and an ultra-high-performance liquid chromatography-2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid free radical) (UHPLC-ABTS•+) system. The results demonstrated a decrease in the total phenolic content of extracts after digestion, with purple rice extract retaining the highest phenolic content (79%) and ABTS•+antioxidant activity (31%). Antioxidant activity was retained the most during the gastric phase; however, dominant antioxidant compounds were not detected after intestinal digestion. Significant variations in phenolic composition and radical scavenging activity were detected after digestion. Protocatechuic acid, vanillic acid, apigenin, and chrysoeriol were all transported across the intestinal barrier. The findings of this study provide novel insights into the in vitro stability and antioxidant activity of cereal grain polyphenols after simulated digestion.

Effects of post-fermentation addition of green tea extract for sulfur dioxide replacement on Sauvignon Blanc wine phenolic composition, antioxidant capacity, colour, and mouthfeel attributes

This study examines the feasibility of replacing SO2 in a New Zealand Sauvignon Blanc wine with a green tea extract. The treatments included the control with no preservatives (C), the addition of green tea extract at 0.1 and 0.2 g/L (T1 and T2), and an SO2 treatment at 50 mg/L (T3). Five monomeric phenolic compounds were detected in the green tea extract used for the experiment, and their concentrations ranged in the order (−)-epigallocatechin gallate > (−)-epigallocatechin > (−)-epicatechin > (−)-epicatechin gallate > gallic acid. At the studied addition rates, these green tea-derived phenolic compounds contributed to ∼70% of the antioxidant capacity (ABTS), ∼71% of the total phenolic index (TPI), and ∼ 84% of tannin concentration (MCPT) of the extract dissolved in a model wine solution. Among wine treatments, T1 and T2 significantly increased the wine's colour absorbance at 420 nm, MCPT, gallic acid and total monomeric phenolic content. TPI and ABTS were significantly higher in wines with preservatives (i.e., T2 > T1 ≅ T3 > C, p < 0.05). These variations were observed both two weeks after the treatments and again after five months of wine aging. Additionally, an accelerated browning test and a quantitative sensory analysis of wine colour and mouthfeel attributes were performed after 5 months of wine aging. When exposed to excessive oxygen and high temperature (50 °C), T1 and T2 exhibited ∼29% and 24% higher browning capacity than the control, whereas T3 reduced the wine's browning capacity by ∼20%. Nonetheless, the results from sensory analysis did not show significant variations between the treatments. Thus, using green tea extract to replace SO2 at wine bottling appears to be a viable option, without inducing a negative impact on the perceptible colour and mouthfeel attributes of Sauvignon Blanc wine.

Effect of regional disparities and solvent variations on the phenolic composition, antioxidant activity, and antibacterial efficacy of Cupressus sempervirens extracts

ABSTRACT The ethyl acetate, ethanol, methanol, and water extracts of cypress from three Tunisian regions (Bizerte, Ben Arous, and Nabeul) were reported for their phenolic content, antioxidant, and antibacterial activities. Cypress extract had an important antiradical and antibacterial potential which was strongly related to the organoleptic quality of the extract which appeared strongly region dependent. The highest contents of polyphenols were obtained in the methanol extract at the region of Bizerte (315.75 mg GAE/g DW). Cupressuflavone was the major compound with high proportions in methanol extract of Bizerte (68%). Amentoflavone also constituted an important flavonoid compound presented in higher proportion in the ethyl acetate extract of Ben Arous (21.2%). For Gram-positive bacteria strains, Staphylococcus aureus was sensitive to the ethanol extract of Nabeul with IZ = 40 mm. This study suggests cypress as potential natural source of antioxidants and antibacterial agents.

Process optimization of ultra-high pressure treatment of grapes: Effects on the phenolic composition of red wine grapes from the Hexi Corridor region (China)

This research evaluated the impact of ultra-high pressure (UHP) treatment on the phenolic compounds in red wine grapes. Grapes were subjected to varied conditions—specifically differences in applied pressure, pressure holding time and temperature—to ascertain the most effective treatment parameters. Optimal conditions were identified as an applied pressure of 407 MPa, a holding time of 25 min, and a holding temperature of 26 °C. UHP treatment noticeably disrupted the cell structure and diminished PPO activity in the processed samples. The impact of optimal UHP treatment on Cabernet Sauvignon and Merlot's physicochemical indices and phenolic contents was investigated using multivariate statistical analysis. Results highlighted that UHP treatment significantly increased phenolic compounds. Among these, anthocyanins, flavonols, flavanols and stilbenes showed the most pronounced increase. Furthermore, the Cabernet Sauvignon samples responded more favorably to UHP treatment than the Merlot samples.

Chemopreventive and immunomodulatory effects of phenolic-rich extract of Commiphora leptophloeos against inflammatory bowel disease: Preclinical evidence

Ethnopharmacology relevanceCommiphora leptophloeos (Mart.) J.B. Gillet (Burseraceae) is a medicinal plant native to Brazil, popularly known as “imburana”. Homemade leaf decoction and maceration were used to treat general inflammatory problems in the Brazilian Northeast population. Our previous research confirmed the anti-inflammatory activity of the C. leptophloeos hydroalcoholic leaf extract. Aim of the studyInflammatory bowel disease (IBD) is a chronic and relapsing inflammatory disorder of the gut with no ideal treatment to maintain the remissive status. This work aimed to characterize the phytochemical composition and physicochemical properties of the C. leptophloeos hydroalcoholic leaf extract and its efficacy in chemopreventive and immunomodulatory responses in inflammatory bowel disease in non-clinical models. Materials and methodsMass spectrometry and physicochemical tests determined the phytochemical profile and physicochemical characteristics of the Commiphora leptophloeos (CL) extract. The chemopreventive and immunomodulatory effects of CL extract (50 and 125 μg/mL) were evaluated in vitro in the RAW 264.7 lipopolysaccharide (LPS) induced cell assay and in vivo in the model of intestinal inflammation induced by 2,4-Dinitrobenzenesulfonic acid (DNBS) in mice when they were treated with CL extract by intragastric gavage (i.g.) at doses of 300, 400 and 500 mg/kg. ResultsPhytochemical annotation of CL extract showed a complex phenolic composition, characterized as phenolic acids and flavonoids, and satisfactory physicochemical characteristics. In addition, CL extract maintained the viability of RAW macrophages, reduced ROS and NO production, and negatively regulated COX-2, iNOS, TNF-α, IL-1β, IL-6, and IL-17 (p < 0.05). In the intestinal inflammation model, CL extract was able to downregulate NF-κB p65/COX-2, mTOR, iNOS, IL-17, decrease levels of malondialdehyde and myeloperoxidase and cytokines TNF-α, IL-1β and IL-6 (p < 0.05). ConclusionBased on these findings, CL extract reduced inflammatory responses by down-regulating pro-inflammatory markers in macrophages induced by LPS and DNBS-induced colitis in mice through NF-κB p65/COX-2 signaling. CL leaf extract requires further investigation as a candidate for treating inflammatory bowel disease.

Characterization of Azorean Plant Leaves for Sustainable Valorization and Future Advanced Applications in the Food, Cosmetic, and Pharmaceutical Industries.

The historical use of plants as sources of natural compounds has persisted over time. Increasing the intake of bioactive substances shows significant potential for promoting overall well-being and health. This study delves into the pigments, phenolic composition, and profile, along with antioxidant properties, of leaf extracts rich in bioactives from plants in the Azores region, contributing to sustainable primary food production. Analyses encompassed chlorophylls, carotenoids, total phenols, ortho-diphenols, and flavonoids, as well as antioxidant capacity assessment, polyphenolic profiling, and quantification. Psidium guajava L. and Smallanthus sonchifolius (Poepp.) H.Rob. exhibited elevated chlorophyll content, while Colocasia esculenta (L.) Schott displayed the highest carotenoid levels. Annona cherimola Mill., Eriobotrya japonica (Thunb.) Lindl, and Psidium guajava L. demonstrated pronounced total phenols, ortho-diphenols, and flavonoids. These findings align with heightened antioxidant capacity. HPLC-DAD (high-performance liquid chromatography with diode-array detection) characterization unveiled elevated hydroxycinnamic acids in E. japonica and Ipomea batatas (L.) Lam. compared to A. cherimola Mill., while C. esculenta exhibited increased flavone content. Among the quantified compounds, flavonols were the ones that predominantly demonstrated contribution to the antioxidant capacity of these leaves. This research highlights Azorean leaf plants' antioxidant potential, fostering natural product development for better health.