Levels Of Phenolic Acids Research Articles

Comparative investigation of metabolite signatures and hypoadiposity effect between Dali tea and Yunkang tea

Dali tea (DLT) made by wild tea plant (Camellia taliensis) has been very popular in the market。However, the signature compounds and health benefits of DLT were not reported yet. To comprehensively understand metabolite signatures and potential health-function, the distinct metabolite signatures and hypoadiposity effect between DLT and Yunkang tea (YKT, made by Camellia sinensis var assamica cv. Yunkang 10) were comparative investigated. Our data found that catechins, and dimeric catechins were lower in DLT than YKT. In contrast, the levels of phenolic acid and amino acids were higher in DLT than YKT. An un-targeted metabolomics and a chemometric analysis indicated that flavonoid biosynthesis is a major pathway that distinguishes DLT from YKT. Additionally, chlorogenic acid, ellagic acid, arginine, tyrosine, and theanine were identified as characteristic metabolites of DLT. Furthermore, animal experiment showed that YKT performs better efficiency than DLT on alleviating hyperadiposity and renal damages in high-fat-diet induced obese mice.

Ultrasonic‐assisted enhancement of malt characteristics in amaranth: A study on physicochemical, amino acid, sugar profile, rheological properties, and muffin making

AbstractBackground and ObjectiveThis study aimed to assess the potential of incorporating ultrasonication treatment into the soaking process before germination as a method to enhance the nutritional profile of amaranth. While ultrasound has been used to expedite germination in various grains, its impact on germinated grains from a food science perspective remains underexplored. The research focused on the effects of ultrasonication on the composition, functional, and rheological properties of amaranth grains post‐germination.FindingsThe study revealed that germination alone significantly increased γ‐aminobutyric acid (GABA), protein content, phenolic acids, amino acids, and total dietary fiber while reducing phytic acid and rheological parameters. Incorporating ultrasonication during soaking further elevated amino acids, GABA, protein, and phenolic acid levels. Notably, ultrasonication increased protein content by 25%, antioxidants by 35%, and dietary fiber by 20%, and attributed to cell wall breakdown and enhanced enzymatic activity during germination. Phytic acid levels decreased by up to 95% with prolonged ultrasonication, enhancing nutritional quality. Additionally, GABA levels revealed a significant rise, with an 82% and 87% increase in the Annapurna and Durga varieties, respectively. The study also found that ultrasonication led to reduced starch content, decreased pasting properties, and increased sugar content in the grains. Muffins made with ultrasonicated amaranth showed lower water activity levels, indicating better shelf stability, though specific volume decreased due to starch breakdown and increased amylase activity.ConclusionThe study demonstrates that ultrasonication combined with germination is an effective method for enhancing the nutritional and functional properties of amaranth grains. This method significantly boosts health‐promoting components like GABA, proteins, and antioxidants while also affecting key baking quality parameters.Significance and NoveltyThis research introduces a novel application of ultrasonication to improve the physiochemical, antioxidant, functional, and rheological properties of amaranth grains. The findings suggested a promising strategy for developing nutrient‐rich, functional food ingredients, addressing the growing demand for healthier food products.

Seasonal influence on tomato fruit metabolome profile: Implications for ABA signaling in multi-stress resilience

The increasing effects of climate change are leading to an increase in the number and intensity of extreme events, making it essential to study how plants respond to various stresses occurring simultaneously. A crucial regulator of plant responses to abiotic stress is abscisic acid (ABA), as its accumulation in response to stress leads to transcriptomic and metabolomic changes that contribute to plant stress tolerance. In the present study, we investigated how ABA, stress conditions (salinity, water deficit and their combination) and seasons (autumn-winter and spring-summer) regulate tomato fruit yield and metabolism using tomato wild type (WT) and the ABA-deficient flacca mutant (flc) under stress conditions in cold and warm seasons. Our results showed that the applied stresses did not have the same effect in the warm season as in the cold season. In WT plants, the levels of other flavonoids, lignans and other polyphenols were higher in summer fruits, whereas the levels of anthocyanins, flavanols, flavonols, phenolic acids and stilbenes were higher in winter fruits. Furthermore, the significant increase in anthocyanins and flavonols was associated with the combination of salinity + water deficit in both seasons. Additionally, under certain conditions, flc mutants showed an enrichment of the superclasses of benzenoids and organosulphur compounds. The synthesis of phenolic compounds in flc fruits was also significantly different compared to WT plants. Thus, the metabolic profile of tomato fruits varies significantly with endogenous ABA levels, season of cultivation and applied stress treatments, highlighting the multifactorial nature of plant responses to combined environmental factors.

Integrated transcriptomic and metabolomic analyses reveal transcriptional regulatory network for phenolic acid biosynthesis in potato tubers

The phenolic acid profile and concentration in potatoes signify their nutritional significance and functional value. In this study, a total of 398 metabolites, including 52 phenolic acids, were identified from three colored potato clones at three developmental stages using widely targeted metabolomics. Red and purple-fleshed potatoes exhibit higher levels of most phenolic acids compared to yellow-fleshed potatoes, particularly notable in their chlorogenic acid content. We concentrated on the distribution of differentially expressed transcription factors (TFs) among these clones, pinpointing the ERF (ethylene response factor), bHLH (basic helix-loop-helix), and MYB (myeloblastosis) as the predominant TFs via RNA-Seq analysis. Based on integrated transcriptomic and widely targeted metabolomic analysis, 23 pathway genes that might be involved in the biosynthesis of phenolic acid were identified. Furthermore, three central modules and several hub genes, encompassing 7 TFs, were identified. Notably, bHLH1 was identified as a key transcriptional regulator within this network, specifically activating the transcription of StCCoAOMT, a key enzyme catalyzing the methylation of caffeoyl-CoA to feruloyl-CoA. This study may provide new insights into the molecular mechanisms of phenolic acid biosynthesis in potatoes and potentially advances the development of functional food products derived from these potatoes.

Antioxidant properties of phenolic extracts of murtilla pomace: First report on the importance of soluble and insoluble-bound compounds

Some native Chilean berries, including murtilla, have gained attention for their high phenolic content which renders them attractive for the beverage industry. However, phenolic-rich by-products are generated during the production of murtilla juice (murtilla pomace), and there has been no scientific consideration of this by-product as a source of different forms of phenolic compounds. The aim of this study was thus to obtain phenolic extracts from the soluble fraction (free, esterified, and etherified) of murtilla pomace as well from the counterpart that contains insoluble-bound compounds, and evaluate their antioxidant properties. The fraction obtained from the insoluble-bound form (insoluble-bound phenolic hydrolysates) showed the highest total phenolic content, reducing power and antioxidant capacity, as evaluated by the FRAP and ORAC assay, respectively. The results revealed the presence of different compounds in each fraction, highlighting important levels of phenolic acids (e.g., gallic acid) and flavonoids (e.g., quercetin and its derivatives) as evaluated by UPLC-ESI-MS/MS. The most prominent fraction (released from the insoluble-bound form) exhibited antioxidant activity (in concentrations as low as 0.0025 μM of total phenolic acids and 0.0002 μM of total flavonoids) in Caco-2 cells. The necessary concentration of quercetin to protect Caco-2 cells against the hydrogen peroxide-induced oxidative stress was twenty times lower than the concentration needed for gallic acid to exert the same level of antioxidant protection. We can therefore suggest that the quercetin concentration would be a better-quality control indicator for functional ingredients, food supplements, and/or nutraceutical products generated from the insoluble-bound phenolic fraction of murtilla pomace.

Photoperiod and temperature as dominant environmental drivers triggering chemical compositions of garlic bulb during growth

Photoperiod and temperature are crucial for plant growth and development, but the accumulation patterns and regulatory mechanisms of garlic in response to these factors remain unclear. Compared to normal conditions (12/12 h light/dark; 22/15 °C day/night), increasing the photoperiod by 1 h each month with normal temperature (13/11, 14/10, 15/9, 16/8 h; light/dark; 22/15 °C day/night) or increasing photoperiod by 1 h with a 1.5 °C increase in temperature (13/11, 14/10, 15/9, 16/8 h light/dark; 23.5/16, 25/17, 26.5/18, 28/19 °C day/night) at monthly intervals substantially affects garlic growth in early G204, mid-G666, and late G390 harvest cultivars. For both increased photoperiod and temperature, the environment most favorable for bulb growth is characterized by the maximum accumulation of hormones (IAA, JA, and ZT) during bulb formation, while higher levels of ACC, phenolic acids, and organosulfur compounds are observed during the harvesting stage. Furthermore, the accumulation patterns of alliin and allicin in garlic bulbs for G204, G666, and G390 cultivars significantly increased, with fold changes of (2.0, 1.8, and 1.9) and (1.8, 1.7, and 1.5), respectively, in response to increased photoperiod and temperature conditions. Additionally, the accumulation pattern in G204, and G666 was similar but notably distinct from late harvest G390 during growth. In this study, metabolomics models were constructed to assess chemical composition variations and predict the differences among three garlic varieties during the growth stages. These models revealed functional component variations and provided reliable predictions, offering valuable insights for estimating garlic chemical compositions and identifying optimal environmental conditions for growth.

Effects of Aging in Wood Casks on Anthocyanins Compositions, Volatile Compounds, Colorimetric Properties, and Sensory Profile of Jerez Vinegars

The Jerez (Sherry) vinegars, including Vinagre de Jerez, Reserva, and Gran Reserva, are crafted from Sherry wines and are protected under the Denomination of Origin in Spain. The aim of this study was to (i) characterize the physicochemical properties and composition; (ii) investigate the impact of the aging process on color properties, phenolics, volatile compounds, and sensorial profiles; and (iii) find a marker for tracing the authenticity of non-aged (Apto) and aged Jerez vinegars. The phenolic components were identified through LC-MS/MS, whereas the volatile compounds were examined using the GC-MS/MS technique. As the aging progressed, a decrease was observed in the levels of flavonol and phenolic acids, with anthocyanin components being undetectable in non-aged and aged samples. In the Gran Reserva variety, 2-methylbutyl acetate, acetic acid, and ethanol emerged as the predominant volatile substances. The presence of oaklactone and ethyl butanoate components served as marker substances to authenticate the Gran Reserva. Additionally, alterations in color properties were noted, marked by a decrease in yellow content and an increase in the red component depending on aging. Furthermore, novel sensory descriptors, such as vanilla, clove, woody, and nutty notes, and winy character emerged in the samples with prolonged aging.

Pasture-finishing of cattle in Western U.S. rangelands improves markers of animal metabolic health and nutritional compounds in beef

As environmental and health concerns of beef production and consumption mount, there is growing interest in agroecological production methods, including finishing beef cattle on pastures with phytochemically diverse grasses, forbs, and/or shrubs. The goal of this metabolomics, lipidomics, and fatty acid methyl ester profiling study was to compare meat (pectoralis profundus) of Black Angus cattle from two commercial US beef finishing systems (pasture-finished on Western U.S. rangeland; n = 18 and grain-finished in a Midwest U.S. feedlot; n = 18). A total of 907 out of 1575 compounds differed in abundance between pasture-finished and grain-finished beef samples (all, false discovery rate adjusted P < 0.05). Pasture-finished beef contained higher levels of phenolic antioxidants (2.6-fold), alpha-tocopherol (3.1-fold), nicotinate/vitamin B3 (9.4-fold), choline (1.2-fold), myo-inositol (1.8-fold), and omega-3 fatty acids (4.1-fold). Grain-finished beef contained higher levels of gamma-tocopherol (14.6-fold), nicotinamide/vitamin B3 (1.5-fold), pantothenate/vitamin B5 (1.3-fold), and pyridoxine/vitamin B6 (1.3-fold); indicating that feeding some grain (by-products) could be beneficial to increase levels of certain B-vitamins. Pasture-finished beef samples also displayed lower levels of oxidative stress (homocysteine, 0.6-fold; and 4-hydroxy-nonenal-glutathione, 0.4-fold) and improved mitochondrial function (1.3-fold) compared to grain-finished animals. Two potential metabolites of fluoroquinolone antibiotics, 2,8-quinolinediol and 2,8-quinolinediol sulfate, were only observed in grain-finished beef, though the source remains unknown. While pasture-finished cattle displayed improved markers of metabolic health and concentrated additional, potentially health-promoting compounds in their meat, our findings should not be interpreted as that grain-finished beef is unhealthy to consume. Randomized controlled trials in humans are required to further assess whether observed differences between pasture-finished and feedlot-finished beef have an appreciable effect on human health.

Unravelling the bridge of polyphenol composition and mineralomics in Se biofortified edible Allium species

Selenium is an essential element for the well-being of humans and animals. Micronutrient deficiencies affect over half of the global population. Biofortification of crops with selenium represents an economically sustainable solution to combat this problem. In this study, seven Allium species underwent Se biofortification, via Se soil enrichment with selenate in pots, at three distinct concentration levels and were used to explore the relationship between Se plant internalization, polyphenol composition, and mineral content. Allium species were chosen because they are recognized as secondary accumulators of Se. Plant morphology, as well as the presence of fifteen phenolic acids and flavonoids, were analysed using a UHPLC-DAD system. Mineral content was determined using both ICP-OES and FAES. Se levels were quantified using a validated method based on HG-HR-CS-QT-AAS. Even at the lowest biofortification level, Allium species demonstrated potential as sources of dietary Se, offering viable alternatives to Se supplements, without negatively impacting the main mineral content. Higher biofortification levels led to reduced levels of flavonoids and phenolic acids, accompanied by potential decreases in biomass for certain species. The study highlighted how Se concentration affects key polyphenols like quercetin, gallic acid, and luteolin, although the response varied among species.

Pre-harvest foliar spraying of calcium and zinc preserves berries quality and mitigates chilling injury of grape during cold storage

The current study was conducted to elucidate the effect of single and combined post-veraison sprays of calcium nitrate (Ca, 2 %) and zinc sulfate (Zn, 1 %) on post-harvest quality attributes of ‘Sahebi’ grapes during cold storage. Grapes foliar-sprayed with combination of Ca and Zn showed higher flavonols (28 % myricetin, 4 % quercetin, and 15 % kaempferol), flavanols (6 % catechin, 29 % epicatechin, and 10 % epi‑gallocatechin) and anthocyanins (21 % malvidin, 16 % cyaniding and 13 % peonidin, 22 % petunidin) than controls. Moreover, Ca and Zn foliar application was also effective in preserving the levels of trans-resveratrol and phenolic acids in grape berries. The higher amount of phenolic compounds in Ca + Zn-treated grapes was accompanied with higher activity of antioxidant enzymes, lower activity of polyphenol oxidase, and lower incidence of fungal decay. In general, post veraison spray of Ca and Zn is promising viticultural operation for preserving berries bioactive compound and mitigating chilling injury of grape during cold storage.

Canopy-Applied Benzothiadiazole (BTH) during the Pre-Harvest Period as a Tool to Increase Polyphenol Accumulation and Color Intensity in Cabernet Gernischt and Cabernet Franc

Despite the wealth of studies on benzothiadiazole (BTH) and its capacity to modulate grape polyphenol metabolism, comprehensive data detailing polyphenol accumulation at various grape growth stages remain scarce. Therefore, the present study utilized pre-harvest (at 21 days after flowering) canopy-applied BTH (50 mg/L) on Cabernet Gernischt and Cabernet Franc grapes to investigate the physicochemical and polyphenolic changes during grape maturation. The results showed that BTH treatment significantly affected the accumulation of total phenols, flavonoids, flavanols, anthocyanins, and tannins. Concurrently, it induced an increase in colorimetric parameters (CIRG, L*, b*, a*, and C*ab), resulting in the treated grapes exhibiting a greater color intensity and enhanced red-bluish colorimetric characteristics. Moreover, the BTH treatment amplified the anthocyanin content in the grapes, with the levels of petunidin-3-O-glucoside and peonidin-3-O-glucoside exhibiting remarkable increases, particularly in the Cabernet Franc grape. Notably, the content of peonidin-3-O-glucoside even surpassed that of malvidin-3-O-glucoside throughout the growth stages, indicating significant advantages in the treated samples. Additionally, the levels of flavanol, flavonols, phenolic acids, and stilbenes experienced a significant boost post-treatment. In conclusion, the application of BTH treatment can effectively enhance the accumulation of polyphenols and intensify the color of Cabernet Gernischt and Cabernet Franc grapes, thereby significantly improving the overall quality of wine grapes and ensuring the production of higher-quality wines. The research findings will serve as a theoretical foundation and provide scientific data for the appropriate utilization of BTH in wine grape cultivation.

Explosion-puffing pretreatment effect on the microstructure of Camellia oleifera Abel. seed and the quality of its oil

To improve the extraction process and quality of Camellia oleifera Abel. oil (COO). This study examined the influence of explosion-puffing (EP) pretreatment on the physicochemical properties, characteristic compounds and sensory quality of the COO. The results revealed that the seeds after EP pretreatment had cavities surface, which facilitated the extraction of the COO and the dissolution of bioactive compounds. Compared to the untreated group, the oil yield of the 6–7%/20 min was increased from 71.41 to 88.94%, as well as higher levels of squalene, phytosterol, α-tocopherol, and phenolic acids, leading to an increase in the antioxidant abilities. Moreover, the fatty acid composition in the COO was not significantly affected (P > 0.05). W1C, W5S, W3C, W5C, and W1W were the main sensors to distinguish the flavor profile of the COO. In summary, EP pretreatment may be a promising method for enhancing oil yield and quality of the COO.

The Impact of Lighting Treatments on the Biosynthesis of Phenolic Acids in Black Wheat Seedlings.

Light, as a crucial environmental determinant, profoundly influences the synthesis of secondary metabolites in plant metabolism. This study investigated the impacts of the red light combined with ultraviolet-A (UV-A) and ultraviolet-B (UV-B) treatments on phenolic acid biosynthesis in black wheat seedlings. The results demonstrate that the red light combined with UV-A and UV-B treatments significantly enhanced the levels of phenolic acids in black wheat seedlings, at 220.4 μg/seedling and 241.5 μg/seedling, respectively. The content of bound phenolic acids in black wheat seedlings increased by 36.0% under the UV-B treatment. The application of the UV-A/UV-B treatments markedly enhanced the activities of phenylalanine ammonia-lyase, 4-coumarate CoA ligase, and cinnamate 4-hydroxylase in black wheat seedlings while also promoting the expression levels of genes related to phenolic acid synthesis. The expression levels of fructose-1,6-bisphosphate aldolase and NADP-malic enzyme related to photosynthesis were significantly upregulated. This resulted in an augmentation in the chlorophyll content, thereby enhancing photosynthesis in black wheat seedlings. Nevertheless, the UV-A and UV-B treatments also had a significant constraining effect on the growth and development of black wheat seedlings. In addition, the UV-A and UV-B treatments increased the activity and gene expression levels of antioxidant enzymes while significantly increasing the contents of total flavonoids and anthocyanins, activating the antioxidant system. The findings reveal that light-source radiation serves as an effective method for promoting the biosynthesis of phenolic acids in black wheat seedlings.

Integrated metabolome and transcriptome analysis revealed color formation in purple leaf mustard (Brassica juncea)

Purple leaf mustard has garnered attention owing to its abundant anthocyanin content. This study investigated the phenolic metabolome and transcriptome of purple variety ZC-Red and green variety ZC-2. Each of the two varieties had three biological replicates, and each replicate consisted of ten leaves from five plants. Phenolic metabolome was analyzed using an ultra-high performance liquid chromatography system and tandem mass spectrometry, and the transcriptome sequencing platform was the Illumina NovaSeq 6000 platform. The green variety ZC-2 was used as the control for differential analysis. All differential metabolites and genes were significant. Findings revealed the accumulation of anthocyanins in ZC-Red, whereas ZC-2 exhibited higher levels of phenolic acids and flavonoids, excluding anthocyanins. This could be attributed to the directional preference of the phenylpropanoid metabolic flow. Transcriptome analysis highlighted the pivotal roles of phenylpropanoid metabolism and photosynthesis in color formation. In ZC-Red, nearly all anthocyanin biosynthesis genes exhibited up-regulation, with multiple genes in late biosynthesis showing increases thousands of times greater than ZC-2. Conversely, the expression of genes associated with photosystem subunits and light-harvesting complexes was down-regulated. Key candidate transcription factors, including MYB113, TT8, WRKY44, and MYB30, were identified as regulators of anthocyanin and photosynthesis. Findings contribute valuable insights into the molecular mechanisms underlying anthocyanin accumulation. Core differential metabolites such as anthocyanins and phenolic acids are of great significance to the utilization of diversified functional compounds and targeted breeding of leaf mustard.

Comprehensive Comparison of Three Different Medicinal Parts of Eupatorium lindleyanum DC. Using the RRLC-Q-TOF-MS-Based Metabolic Profile and In Vitro Anti-Inflammatory Activity.

Eupatorium lindleyanum DC. (EL) is a traditional Chinese herb known for its phlegm-reducing, cough-relieving and asthma-calming properties. It is widely used for treating cough and bronchitis. However, preliminary experiments have revealed wide variations in the composition of its different medicinal parts (flowers, leaves and stems), and the composition and efficacy of its different medicinal parts remain largely underexplored at present. In this study, non-targeted rapid resolution liquid chromatography coupled with a quadruple time-of-flight mass spectrometry (RRLC-Q-TOF-MS)-based metabolomics approach was developed to investigate the differences in the chemical composition of different medicinal parts of EL. We identified or tentatively identified 9 alkaloids, 11 flavonoids, 14 sesquiterpene lactones, 3 diterpenoids and 24 phenolic acids. In addition, heatmap visualization, quantitative analysis by high-performance liquid chromatography (HPLC-PDA) and ultra-high-performance liquid chromatography-triple quadrupole tandem mass spectrometry (UPLC-MS/MS) showed particularly high levels of sesquiterpene lactones, flavonoids and phenolic acids in the flowers, such as eupalinolide A and B and chlorogenic acid, among others. The leaves also contained some flavonoid sesquiterpene lactones and phenolic acids, while the stems were almost absent. The findings of in vitro activity studies indicated that the flowers exhibited a notable inhibitory effect on the release of the inflammatory factors TNF-α and IL-6, surpassing the anti-inflammatory efficacy observed in the leaves. Conversely, the stems demonstrated negligible anti-inflammatory activity. The variations in anti-inflammatory activity among the flowers, leaves and stems of EL can primarily be attributed to the presence of flavonoids, phenolic acids and sesquiterpene lactones in both the flowers and leaves. Additionally, the flowers contain a higher concentration of these active components compared to the leaves. These compounds mediate their anti-inflammatory effects through distinct biochemical pathways. The results of this study are anticipated to provide a scientific basis for the rational and effective utilization of EL resources.

Global lysine succinylation analysis unveils post-translational regulation effect on phenylpropanoid metabolism remodeling during Lonicera japonica flower development

Lonicera japonica plays a significant role in traditional Chinese medicine and as a food source, making it a focus of studies on protein succinylation and its potential role in regulating secondary metabolism during flower development. This study aimed to clarify the regulatory mechanism of protein succinylation on phenylpropanoid-related phenotypic changes by conducting a global lysine succinylation proteomic analysis across different flowering stages. A total of 586 lysine succinylated peptides in 303 proteins were identified during early and late floral stages. Functional enrichment analysis revealed that succinylated proteins primarily participated in the tricarboxylic acid (TCA) cycle, amino acid metabolism, and secondary metabolism. The abundance of succinylated aspartate transaminase (AT), 4-coumarate-CoA ligase (4CL), and phenylalanine N-hydroxylase (CYP79A2) in phenylpropanoid metabolism varied during flower development. In vitro experiments demonstrated that succinylation increased AT activity while inhibited 4CL activity. Decreased levels of total flavonoids and phenolic acids indicated significant alterations in phenylpropanoid metabolism during later floral stages. These results suggest that succinylation of TCA cycle proteins not only influences flower development but also, together with AT-4CL-CYP79A2 co-succinylation, redirects phenylpropanoid metabolism during flower development in L. japonica.

Phytochemical Analysis of Centaurea calcitrapa L. Aerial Flowering Parts Serial Solvent Extracts and Its Antibacterial and Antioxidant Activities.

To evaluate the phytochemical composition, antibacterial, and antioxidant activity of successive extracts of Centaurea calcitrapa L. (C. calcitrapa) aerial flowering parts, they were assessed in vitro. Using a spectrophotometer, the sample absorbance at 517 nm was used to quantify the scavenging activity. The negative control was DPPH. In the current study, the diffusion using agar wells technique was adapted to measure antimicrobial activity. Phytochemical analysis was performed using the recommended standard procedures. The methanol extract of C. calcitrapa exhibited high levels of total phenolic acids expressed as gallic acid (GA), measured as (97.25 ± 0.73 mg GAE/g) content compared to the chloroform, acetyl acetate, and aqueous extracts (27.42 ± 0.29, 64.25 ± 0.96, and 17.25 ± 0.73 mg GAE/g), respectively. Additionally, the methanol extract had a higher total tannin (27.52 ± 0.53 mg TAE/g) content compared to the chloroform, ethyl acetate, and aqueous extracts (12.02 ± 0.55, 26.01 ± 0.81, and 7.35 ± 0.56 mg TAE/g), respectively, while the aqueous extract contains a lower percentage of flavonoids (141.10 ± 1.31 mg RTE/g) compared to the higher content achieved by the methanol extract (425.93 ± 1.27 mg RTE/g). The hydroxyl groups of the flavonoid and the phenolic compounds found in C. calcitrapa are essentially scavenging free radicals. Radical scavenging activity was highest in the methanol extract (IC50 = 2.82 μg/mL), aqueous extract (IC50 = 8.03 μg/mL), ethyl acetate extract (IC50 = 4.79 μg/mL), and chloroform extract (IC50 = 6.33 μg/mL), as compared to the standard scavenging activity (IC50 = 2.52 μg/mL). The antibacterial properties of C. calcitrapa against Gram-negative bacterial strains Klebsiella pneumoniae, Escherichia coli, Enterobacter aerogenes, and Acinetobacter baumanii, in addition to Gram-positive strains Staphylococcus haemolyticus, Enterococcus faecalis, and Staphylococcus aureus, revealed inhibition zone diameter. The findings of this investigation establish that the aerial flowering parts of C. calcitrapa have substantial antibacterial action against human infections, and the plant can serve as a significant antioxidant that can be employed to prevent and treat severe degenerative diseases brought on by oxidative stress. qPCR showed that C. calcitrapa extracts elevate both SOD1 and SOD2 (cellular oxidation markers) with remarkable folds (1.8-fold for SOD1 and SOD2) with ethyl acetate plant extract against ascorbic acid as a control. This result reflects that C. calcitrapa extracts have remarkable antioxidant activity.

Quantitative analysis of the phenolic compounds and antioxidant activities of six quinoa seed grains with different colors

To improve understanding of the potential benefits of quinoa as a staple food, the chemical composition, bioactive compounds, and total antioxidant capacity of six different colored quinoa cultivars were studied. The findings revealed that yellow quinoa exhibited a higher protein content, while white and red quinoa seeds contained greater amounts of starch, and black quinoa seeds were richer in fiber. A total of 20 phenolic compounds were identified, encompassing 13 phenolic acid variants and 7 flavonoid variants. The levels of phenolic acids (131.96–223.28 μg/g) and flavonoids (91.86–131.14 μg/g) exhibited variations based on seed color, with crimson and yellow quinoa seeds demonstrating the highest concentrations of both phenolic acids and flavonoids. Notably, crimson quinoa seeds displayed the highest content of betalains (36.17 μg/g). Saponin content was highest in yellow (178.82 mg/100 g), while the lowest in black (106.5 mg/100 g). Furthermore, it was observed that the phenolic acids present in red quinoa seeds exhibited the most potent DPPH free radical-scavenging ability. Conversely, black quinoa seeds displayed the highest iron-reducing antioxidant activity and ABTS free radical scavenging ability among all the samples examined. Moreover, black quinoa seeds demonstrated the highest overall antioxidant activity compared to other quinoa varieties This study suggests that colored quinoa seeds are rich in phenolic and betalains compounds with antioxidant capacity. The correlation analysis indicated a significant positive relationship between antioxidant activity and phenolic compounds up to a certain degree. As a result, colored quinoa can serve as an antioxidant food.

In Vitro Digestion of Polyphenolic Compounds and the Antioxidant Activity of Acorn Flour and Pasta Enriched with Acorn Flour

Acorn flour is a rich source of nutrients and is beneficial to human health due to, among other things, its low glycemic index and polyphenol content. In order to obtain more accurate data on the levels and activities of the substances tested after ingestion and digestion, it may be beneficial to use a simulated in vitro digestion method. Therefore, the objective of the present study was to elucidate the content of polyphenols, individual phenolic acids, flavonoids and antiradical properties of acorn flour and pasta enriched with acorn flour before and after simulated in vitro gastrointestinal digestion. The results indicate that the total polyphenol content (TPC), flavonoid content and radical scavenging activity exhibited an increasing trend following the initial digestion stage and a decreasing trend following the second stage. Nevertheless, the levels of phenolic acids demonstrated an increase in both digestion phases. The digestion processes of polyphenols in acorn flour differ significantly from those in pasta. In the case of pasta, total polyphenols, phenolic acids and flavonoids, as well as free radical scavenging properties, demonstrated a decreasing trend following each digestion stage.

Mass spectrometry and Nuclear magnetic resonance spectroscopy profiles of red and pink Rhododendron flower petals establish them as rich sources of bioactive secondary metabolites

AbstractRhododendron petals are considered high‐value owing to their commercial utility, national/state flower status in certain countries, and bioactive potential from recent studies. Profiling and quantitative analysis of the bioactive metabolites would evaluate if they can be natural sources. This study is focused on the comprehensive profiling of secondary metabolites in the hot aqueous petal extracts of Red and Pink Rhododendron flowers (Rhododendron arboreum and Rhododendron campanulatum) using separation and fragmentation patterns from mass spectrometry (MS) (gas chromatography‐MS and liquid chromatography‐tandem MS) and chemical shifts from proton‐nuclear magnetic resonance spectroscopy. The complementary analytical platforms highlighted the petals to be rich in promising bioactive molecules such as quinic acid, chlorogenic acid (caffeoyl quinic acid), protocatechuic acid, coumaroyl quinic acids, catechin, epigallocatechin, and shikimic acid. The analysis also reflected the activity of shikimic acid, phenolic acid, and flavonoid biosynthetic pathways in Rhododendron flowers. These metabolites are well reported for their bioactive potential as anti‐oxidative, anti‐viral, anti‐cancerous, anti‐diabetic, anti‐inflammatory, etc. While the quantitative and multivariate analysis showed variations in the levels of phenolic acids and flavonoids, it is established that red and pink Rhododendron flower petals are a rich source of bioactive phytochemicals of interest to the phytochemical Industry.