Phenolic Acid Content Research Articles

Matcha Green Tea: Chemical Composition, Phenolic Acids, Caffeine and Fatty Acid Profile.

Matcha-Japanese powdered tea-is a variety of green tea (Camellia sinensis L.), one of the most popular beverages in the world. Due to the unique way it is grown, it contains high concentrations of health-promoting phytochemicals. The aim of this study was to determine the basic nutritional and phenolic composition of dry matcha green tea powder. The fibre content was determined according to the enzymatic-gravimetric method. Crude protein was measured by the Kjeldahl method. The total fat content was measured by the Soxhlet method, and the fatty acid profile was defined by the GC method. The determination of the phenolic acid and caffeine content was performed using high-performance liquid chromatography. The total fibre content of matcha was 56.1 g/100 g, with 52.8 g/100 g (94.1% of total fibre) of insoluble dietary fibre and 3.3 g/100 g of soluble fibre (5.9% of total fibre). The total protein content was 17.3 g/100 g. The total fat content in dry matcha was 7.285 g/100 g, comprising varying proportions of individual fatty acids, the highest ones being those of linoleic acid and α-linolenic acid. The caffeine content of matcha tea was 2213.492 µg/g. With regard to phenolic acids, the highest content was estimated for gallic acid (252.3755 µg/g). Matcha showed a particularly high content of total dietary fibre, with a predominance of the insoluble fraction. Matcha was found to be a valuable source of plant protein and unsaturated fatty acids, mostly of the omega-3 fatty acid family.

Multi-parameter joint analysis of the quality of honey

The antioxidant activity of honey is mainly evaluated based on its phenolic acid and total flavonoid content, while other parameters are not considered important. The purpose of this study is to comprehensively evaluate the impact of honey's physicochemical indicators and the altitude of the collection site on its quality. This study measured physical and chemical indicators in Dalbergia hainanensis Merr. et Chun honey (DH), blueberry honey (BH), Eriobotrya japonica Lindl. honey (EH), and Rhus chinensis Mill. honey (RH) and then combined them to comprehensively analyze the influencing factors of honey's antioxidant capacity using correlation analysis, principal component analysis (PCA), and regression analysis. The results showed that the 2,2′-azinobis-(3-ethylbenzthiazoline-6-sulfonate) (ABTS+) clearance ability of DH (17.60 ± 4.61 mg/ml) was significantly better than the other three varieties of honey (p <0.05). The results of the correlation analysis showed that the IC50 of the ABTS+ clearance rate was significantly negatively correlated with total flavonoid, Vitamin B1 (VB1), and Vitamin C (VC) content, as well as the a* and b * values, while positively correlated with elevation. The PCA results showed that the principal components (PCs) with eigenvalues exceeding 1 explained 86.28% of the variation. The IC50 of the ABTS+ clearance rate and altitude play an essential role in PC1, suggesting that two indicators are important in distinguishing different honeys. The regression analysis showed that total flavonoid and Vitamins B1 and C content, as well as elevation, are indispensable parameters affecting the antioxidant properties of honey. These results provide a reference method for evaluating the quality of honey from different places and altitudes.

Optimization of sensory properties of ultrasound-treated strawberry vinegar

Vinegar is renowned for its benefits to human health due to the presence of antioxidants and bioactive components. Firstly, this study optimized the production conditions of ultrasound-treated strawberry vinegar (UT-SV), known for its high consumer appeal. The sensory properties of UT-SV were optimized by response surface methodology (RSM) to create the most appreciated strawberry vinegar. Secondly, various quality parameters of conventional strawberry vinegar (C-SV), UT-SV, and thermally pasteurized strawberry vinegar (P-SV) samples were compared. RSM was employed to craft the best strawberry vinegar based on consumers ratings of UT-SV. Sensory characteristics, bioactive values, phenolic contents, and organic acid contents of C-SV, UT-SV, and P-SV samples were assessed. Through optimization, the ultrasound parameters of the independent variables were determined as 5.3 min and 65.5 % amplitude. The RSM modeling levels exhibited high agreement with pungent sensation at 98.06 %, aromatic intensity at 98.98 %, gustatory impression at 99.17 %, and general appreciation at 99.26 %, respectively. Bioactive components in UT-SV samples increased after ultrasound treatment compared to C-SV and P-SV samples. Additionally, the amount of malic acid, lactic acid, and oxalic acid increased after ultrasound treatment compared to C-SV samples. Ultimately, UT-SV with high organoleptic properties was achieved. The ultrasound treatment positively impacted the bioactive values, phenolic and organic acid content, leading to the development of a new and healthy product.

Impact of Thermal, Ultrasonication, and Thermosonication Processes on the Quality Profile of Watermelon-Beetroot Juice Blend: A Comparative Study

Fruit juices are popular beverages that provide various health benefits due to their rich nutritional profile, but they are prone to microbial spoilage and quality deterioration. Thermal pasteurization is the conventional method to preserve fruit juices, but it causes undesirable changes in the physicochemical and nutritional value of the juices. Therefore, there is a need to develop alternative methods to ensure the microbial safety and quality of fruit juices. The aim of this study was to investigate the impact of thermal (95-100°C for 4 min), ultrasonication (US) (25 kHz for 5 and 10 min), and thermosonication (TS) (25 kHz at 40 and 50°C) processes on the quality profile of watermelon-beetroot juice blend, a novel juice formulation with enhanced nutritional and functional properties with 50 : 50 formulation. The samples were analysed for physicochemical (colour, pH, total soluble solids, and titratable acidity), bioactive (phenolic, flavonoid, antioxidant, and ascorbic acid contents), and microbiological (total plate count and yeast/molds) properties. The results showed that all the processed samples retained high total phenolic (756.33-842.33 μg GAE/g), total flavonoid (435.33-512.67 μg CE/g), and ascorbic acid (45.23-50.34 mg/100 mL) contents along with a high antioxidant potential (total antioxidant capacity (274.14-305.33 μg AAE/g) and DPPH radical scavenging activity (33.05-42.18%)) while preserving the normal physicochemical characteristics and decreasing the microbial counts of all the processed blend juices. In conclusion, the US treatment (10 min) produced the juice blends with the best quality. The findings of this research suggest that thermal, US, and TS processes are promising technologies for the preservation of fruit juices and that watermelon-beetroot juice blend is a novel juice formulation with high nutritional and functional value. The results of this research might be useful to the processed fruit juice industry and the consumers who are looking for healthy and safe fruit juices.

Quinic and caffeic acids derivatives: Affecting antioxidant capacities and phenolics contents of certain therapeutic and specialty crops employing water and ethanolic extracts

Recently, there has been a growing interest in medicinal and specialty crops due to their high content of health-promoting compounds, such as quinic acid and caffeic acid derivatives. In light of this, the objective of this study was to analyze the levels of caffeic and quinic acid, specifically caffeoylquinic acid derivatives, in water and water-ethanolic extracts obtained from medicinal plants, including chocolate mint (Mentha piperita L), lemon balm (Melissa officinalis), sweet basil (Ocimum basilicum), and sweet potato tops (Ipomoea batatas L. Lam) using high-performance liquid chromatography. The results showed that the water extracts contained significantly higher amounts of caffeoylquinic acid derivatives than the ethanolic extracts. Among the plants tested, sweetpotato leaves exhibited the highest total phenolic acids content (28.60 mg CQA·g−1), followed by lemon balm (14.71 mg CQA·g−1) and chocolate mint (5.49 mg CQA·g−1) in water-ethanolic extracts. The water-ethanolic extracts from sweet potato leaves were particularly rich in caffeoylquinic acids, especially 5-CQA (10.84 ± 0.31 mg CQA·g−1) and 3-CQA (6.69 ± 0.14 mg CQA·g−1), followed by lemon balm (3.81 ± 0.14 and 1.37 ± 0.05 mg CQA·g−1). On the other hand, sweet basil had the lowest content of all compounds (0.41 and 2.29 mg CQA·g−1). Additionally, an identifiable compound, 3, 4, 5 tri-caffeoylquinic acids (2.98 ± 0.09 mg CQA·g−1), was detected only in sweetpotato leaves and not in the other herbs studied. The findings of this study highlight the significant phytochemical properties present in these medicinal plants, which could have potential therapeutic applications for various conditions.

Changes in quality parameters and bioactive components of seedless lime fruit (Citrus latifolia) during cold storage

The postharvest maintenance quality of fruits is significant for industrial applications. The present study was conducted to evaluate of quality parameters and bioactive components of seedless lime (Citrus latifolia) fruit during cold storage. Lime fruits were packed in perforated polyethylene bags, which were then put into a perforated expanded polystyrene box, and stored in a cool chamber, at 10°C. Quality parameters including skin color, weight loss, total soluble solids (TSS), juice percentage, technological index, titratable acidity (TTA), reducing and total sugars of the fruits were measured during 56 days of storage. The total phenolic content of the juices was measured using a colorimetric method of Folin-Ciocalteu. Ascorbic acid and major flavonoids of the fruits such as hesperidin and eriocitrin were quantified using HPLC-PDA methods. The results showed that cold storage kept the greenness of the fruit’s skin for up to 28 days. A minor weight loss (< 5%) was also recorded in the first 28 days of storage. The technological index of the fruits, reducing total sugars and TSS slightly increased, whereas TA somewhat decreased. Bioactive components such as phenolic and ascorbic acid contents were kept stable (p>0.05) in the first 21 days of storage but considerably reduced after 28 days of storage. A decrease in hesperidin and eriocitrin was also recorded from 21 days of storage but at a lower rate compared to that of phenolic and ascorbic acid contents. Altogether, a simple, convenient cold storage method using a perforated polyethylene bag and expanded polystyrene box can retain the quality and bioactive components of lime fruits for at least 21 days. The findings are significant for the food industrial application of storage lime fruits for fresh utilization or juice processing.

Proximate analysis, total phenolic content, acute toxicity, anti-oxidative and anti-inflammatory studies of Vigna unguiculata and Citrus limon using Wister rat models

Herbal medicines have been in use for thousands of years. It is estimated that 80% of world population rely on traditional herbal medicine for prophylaxis and therapy of different ailments. In recent years, there has been an upsurge in the use of these herbal remedies due to their cultural acceptability, availability, affordability, efficacy and safety claims. This study carried out the proximate analysis, total phenolic and Citric acid contents, acute toxicity, anti-oxidative and anti-inflammatory studies of Vigna unguiculata and Citrus limon using Wister rat models. Wister rats (135 – 140 g) were used for this study. Vigna unguiculata was extracted using ethanol for 72 hours. Proximate analysis, Citric acid content of Citrus limon, total phenolic content, acute toxicities, anti-oxidative and anti-inflammatory studies were done. The yield of the extract was 1.9%. The LD50 was greater than 5,000 mg/kg body weight. The Citric acid content of Citrus limon was 54.2 + 0.003 mg/ml. The proximate analysis showed the presence of protein, fat, carbohydrate, dietary fibre, moisture, and iron while total phenolic contents of Vigna unguiculata and Citrus limon were 15.3 and 19.3 mgGAE/L respectively. The combination of Vigna unguiculata and Citrus limon exhibited greatest anti-oxidation effect and recorded malondialdehyde concentration of 3.66 ± 0.34 nmol/ml as compared to the individual herbs that recorded 6.14 ± 0.38 and 4.28 ± 0.12 nmol/ml respectively. In anti-inflammatory assay, Vigna unguiculata had the best percentage inhibition of heat induced hemolysis of 62.79%. In conclusion, Vigna unguiculata and Citrus limon had synergistic antioxidant and antagonistic anti-inflammatory activities.

Old Apple Cultivars as a Natural Source of Phenolics and Triterpenoids with Cytoprotective Activity on Caco-2 and HepG2 Cells.

Apples are among the most consumed fruits worldwide. They serve as an excellent source of compounds that have a positive impact on human health. While new varieties of apples are being developed, numerous varieties have been forgotten. In this article, we present the results of research on 30 old apple cultivars, focusing on both qualitative and quantitative determination of antioxidant properties, and content of total phenolics, phenolic acids, triterpenoids and polyphenols. Our analyses show significant differences in the total content of each group of compounds between apple cultivars, as well as the phytochemical profile. The richest source of antioxidants was revealed to be 'Reneta Blenheimska' and 'Książę Albrecht Pruski' varieties, but the highest amount of phenolics had 'James Grieve' and 'Kantówka Gdańska' (KG). Among studied apples KG, 'Krótkonóżka Królewska' and 'Grochówka' (G) were the richest source of phenolic acids and polyphenols, whereas G, 'James Grieve' and 'Krótkonóżka Królewska' had the highest level of triterpenoids. Based on these findings, we selected two cultivars, G and KG, for further in vitro cell line-based studies. Based on biological activity analyses, we demonstrated not only antioxidant potential but also proapoptotic and cytoprotective properties within human-originated Caco-2 and HepG2 cell lines. In the era of a dynamically growing number of lifestyle diseases, it is particularly important to draw the attention of producers and consumers to the need to choose fruit varieties with the highest possible content of health-promoting compounds and, therefore, with the strongest health-promoting properties.

Extraction, Isolation and Neuropharmacological Potential of Phyllanthus acidus L.

Because of their broad availability, low cost, low danger, and few side effects, medicinal herbs are vital in traditional medication all over the world. Traditional therapeutic herb Phyllanthus acidus L. is well-known for its calming possessions on the nervous system. Its roots are known for their activity against bacteria, inflammation, immunity stimulation, and erogenous properties, which contribute to potential health benefits. This study investigates the neuropharmacological effects of P. acidus L. in enhancing memory, targeting cognitive disorders and learning deficits. Analysis of the ethanolic extract’s phytochemistry of P. acidus L. revealed a rich composition of phytoconstituents. UV analysis and thin layer chromatography (TLC) bioassay demonstrated significant acetylcholinesterase (AChE) inhibition by the extract. TLC and high-performance thin-layer chromatography (HPTLC) analyses of the extract indicated distinct and well-separated spots, suggesting the presence of active compounds. Additionally, the extract was assessed for its total phenolic, flavonoid, and ascorbic acid content, revealing antioxidant properties through ex-vivo lipid peroxidation assays. The study concludes that the ethanolic extract of P. acidus L. exhibits memory-enhancing, antidepressant, and neuroprotective effects attributed to its AChE inhibition, modulation of neurotransmitters like dopamine and serotonin, and antioxidant activity. This suggests its potential utility in Alzheimer’s dementia treatment, though further research is necessary to elucidate pharmacology with mechanisms of action and applications

Profile of Phenolic Compounds and Antioxidant Activity of Celery (Apium graveolens) Juices Obtained from Pulp after α-Amylase Treatment from Aspergillus oryzae.

The purpose of this study was to determine the content of certain phenolic compounds, antioxidant activity, pressing efficiency, extract content, and sugars in celeriac juices obtained from the pulp after α-amylase treatment from Aspergillus oryzae. The test material consisted of peeled and unpeeled celery pulp kept at a temperature of 25 °C with and without the enzyme for a period of 30 and 60 min. The juices obtained from them were analyzed for the content of selected phenolic acids and flavonoids using the UPLC-PDA-ESI-MS/MS method, for antioxidant activity measured using the ABTS˙+ and DPPH˙ method, and for the total polyphenol content using the F-C method. Additionally, the juice pressing efficiency, the extract content using the refractometer method, and the sugar content using the HPLC method were checked. Significantly higher antioxidant activity, pressing yield, and average content of caffeic acid glucoside, quinic acid, kaempferol-3,7-di-O-glucoside, and chrysoeriol-7-O-apiosylglucoside were obtained in juices from peeled celery. Maceration of the pulp with amylase resulted in a significant reduction in antioxidant activity compared to control samples. An is-total increase of 17-41% in total flavonoid content was observed in all juices tested after treatment with the enzyme for 30 and 60 min, and the phenolic acid content increased by 4-41% after treatment of the pulp with amylase for 60 min. The 60 min holding of the pulp at 25 °C, including with the enzyme, was shown to decrease the antioxidant activity and the content of quinic acid, ferulic acid, and chrysoriol-7-O-apiose-glucoside in the juices tested compared to the samples held for 30 min, while the content of other phenolic acids and flavonoids increased. In addition, after 60 min of enzymatic maceration, the pressing yield of the juices increased.

A Review of the Influence of Genotype, Environment, and Food Processing on the Bioactive Compound Profile of Red Rice (Oryza sativa L.)

Red rice has achieved a lot of visibility due to its greater amounts of bioactive compounds compared to traditional white rice. The increased recognition of red rice by the industry is a consequence of the expansion of its study in the field of research. The red color of its grains is characteristic of the presence of proanthocyanidins, which is associated with health benefits such as reducing the risk of chronic diseases. In addition, red rice is gluten-free and hypoallergenic, which makes it suitable for celiac or gluten-intolerant patients. However, the contents of phytochemicals can vary with the influence of the adaptability of genotypes to the environment, cultivation practices, abiotic stresses, and industrial processing. In this scenario, one of the challenges is to increase the diversity of red rice products while having a minimum impact on the content of bioactive compounds, mainly flavonoids and phenolic acids. In this review, a complete overview of the importance of pigmented red rice is presented, including the effects of different genotypes, the growth environment, and industrial processing on the bioactive compounds, mainly flavonoids and phenolic acids, in red rice, and the health benefits of its products are described. Studies cited in this review article were found by searching through the Web of Science database from 2013 to 2023. After a detailed and up-to-date search, 36 studies were included in this review article.

Ultrafine grinding improves the nutritional, physicochemical, and antioxidant activities of two varieties of whole-grain highland barley.

Effects of ultrafine grinding on the nutritional profile, physicochemical properties, and antioxidant activities of whole-grain highland barley (HB) including white highland barley (WHB) and black highland barley (BHB) were studied. Whole-grain HB was regularly ground and sieved through 80 mesh get 80 M powder, and HB was ultrafine grounded and sieved through 80 mesh, 150 mesh, and 200 mesh get 80UMM, 150UMM, and 200UMM samples. Particle size of WHB and BHB reduced significantly after ultrafine grinding. As the particle size decreased, moisture content of WHB and BHB decreased significantly, whereas fat content increased significantly. Redistribution of fiber components in WHB and BHB from insoluble to soluble fractions was also observed. Wherein, content of soluble pentosan of WHB and BHB increased significantly from 0.56% and 0.78% (80M) to 0.91% and 1.14% (200UMM), respectively. Damaged starch of WHB and BHB increased significantly from 8.16% and 8.21% (80M) to 10.29% and 10.07% (200UMM), respectively. Content of phenolic acid and flavonoid of WHB and BHB and associated antioxidant capacity were increased after ultrafine grinding. Color of L* value increased significantly, a* and b* values decreased significantly, indicating the whiteness of WHB and BHB was increased after ultrafine grinding. Pasting temperature of WHB and BHB decreased, whereas peak viscosity increased. X-ray diffraction patterns of HB showed typical A- and V-style polymorphs and the relative crystallinity of HB decreased as the particle size decreased. Taken together, ultrafine grinding has shown great potential in improving the nutritional, physiochemical, and antioxidant properties of whole-grain HB. Our research findings could help better understand the ultrafine grinded whole grain HB in food industry.

Integration of widely targeted metabolomics and the e-tongue reveals the chemical variation and taste quality of Yunnan Arabica coffee prepared using different primary processing methods

UPLC-Q-TOF-MS and electronic tongue analysis were applied to analyse the metabolic profile and taste quality of Yunnan Arabica coffee under seven primary processing methods. The total phenolic content ranged from 34.44 to 44.42 mg/g DW, the e-tongue results revealed the strongest umami sensor response value in the sample prepared with traditional dry processing, while the samples prepared via honey processing II had the strongest astringency sensor response value. Metabolomics analysis identified 221 differential metabolites, with higher contents of amino acids and derivatives within dry processing II sample, and increased contents of lipids and phenolic acids in the honey processing III sample. The astringency and aftertaste-astringency of the coffee samples positively correlated with the trigonelline, 3,5-di-caffeoylquinic acid and 4-caffeoylquinic acid content. The results contributed to a better understanding of how the primary processing process affects coffee quality, and supply useful information for the enrichment of coffee biochemistry theory.

Allelopathic Activity of Three Wild Mediterranean Asteraceae: Silybum marianum, Cynara cardunculus var. sylvestris, Galactites tomentosus

The manipulation of allelopathic mechanisms, such as the isolation of plant allelochemicals for bioherbicide production, is currently providing a new tool for weed management methods of reducing or potentially eliminating the use of synthetic herbicides. In Mediterranean agroecosystems, wild Asteraceae are the prevalent taxa, likely due to their allelopathic activity. Hence, the objective of this study was to evaluate the allelopathic effects of the aqueous extracts obtained from milk thistle [Silybum marianum (L.) Gaertn], wild cardoon (Cynara cardunculus L. var. sylvestris) and purple milk thistle (Galactites tomentosus Moench) on the seed germination, mean germination time, and seedling growth of three target weeds: Portulaca oleracea L., Taraxacum officinale (Weber) ex Wiggers and Anagallis arvensis L. The total polyphenol (TP), flavonoid (TF), flavonol (TFL), and phenolic acid (TPA) content in the aqueous extracts was also evaluated. Overall, the allelopathic effects were species-dependent and root length was the most affected parameter. All extracts completely inhibited root development in P. oleracea. Averaged over target weeds, C. cardunculus extract had the greatest allelopathic activity, followed by G. tomentosus and by S. marianum. In particular, C. cardunculus reduced seed germination by over 50% and increased the mean germination time by 154%, likely due to the highest TP (13.2 g kg−1 DM) and TPA (11.4 g kg−1 DM) content, compared to the other Asteraceae species. These results provide evidence of the phytotoxic activity of the three wild Asteraceae members and suggest their possible future exploitation as potential bioherbicides for sustainable weed management.

Effect and mechanism of Prunella vulgaris L. extract on alleviating lipopolysaccharide-induced acute mastitis in protecting the blood-milk barrier and reducing inflammation

Ethnopharmacological relevanceAccording to ancient literature, Prunella vulgaris L. (P vulgaris) alleviates mastitis and has been used in China for many years; however, there are no relevant reports that confirm this or the mechanism of its efficacy. Aim of the studyTo explore the anti-acute mastitis effect and potential mechanism of P vulgaris extract. Materials and methodsFirst, the active ingredients and targets of P vulgaris against mastitis were predicted using network pharmacology. Next, the relevant active ingredients were enriched using macroporous resins and verified using UV and UPLC-Q-TOF-MS/MS. Lastly, a mouse model of acute mastitis was established by injecting lipopolysaccharides into the mammary gland and administering P vulgaris extract by oral gavage. The pathological changes in mammary tissue were observed by HE staining. Serum and tissue inflammatory factors were measured by ELISA method. MPO activity in mammary tissue was measured using colorimetry and MPO expression was detected by immunohistochemistry. The expression of tight junction proteins (ZO-1, claudin-3, and occludin) in mammary tissue was detected by immunofluorescence and Western blot. iNOS and COX-2 in mammary tissue were detected by Western blot. MAPK pathway and NF-κB pathway related proteins were also detected by Western blot. ResultsNetwork pharmacology predicted that phenolic acids and flavonoids in P vulgaris had anti-mastitis effects. The contents of total flavonoids and total phenolic acids in P vulgaris extract were 64.5% and 29.4%, respectively. UPLC-Q-TOF-MS/MS confirmed that P vulgaris extract contained phenolic acids and flavonoids. The results of animal experiments showed that P vulgaris extract reduced lipopolysaccharide-induced inflammatory edema, inflammatory cell infiltration, and interstitial congestion of mammary tissue. It also reduced the levels of serum and tissue inflammatory factors TNF-α, IL-6, and IL-1β, and inhibited the activation of MPO. Furthermore, it downregulated the expression of MAPK and NF-κB pathway-related proteins. The expressions of ZO-1, occludin, and claudin-3 in mammary gland tissues were upregulated. ConclusionsP vulgaris extract can maintain the integrity of mammary connective tissue and reduce its inflammatory response to prevent acute mastitis. Its mechanism probably involves regulating NF-κB and MAPK pathways.

Steam explosion technology as a tool to alter the physicochemical properties of intermediate wheatgrass (Thinopyrum intermedium) bran

Products containing the perennial grain intermediate wheatgrass (IWG) have recently entered the market, but little is known about the effect of processing operations on its constituents. This study investigated the effect of steam explosion (SE) conditions, i.e., temperature (130, 150 or 170 °C) and residence time (5 or 10 min), spanning severity factors from 1.6 to 3.1, on physicochemical properties of IWG bran. Even the lowest temperature and shortest time combination (130 °C, 5 min), was sufficient to inactivate peroxidase, generally regarded as the most heat-stable enzyme in grains. Contents of free phenolic acids as well as water-extractable arabinoxylans significantly increased while phytic acid was reduced after SE. However, starch damage, free fatty acids as well as browning (all negatively affecting quality) increased with treatment severity. Thus, SE is a promising technology to reduce enzymatic activity, enhance phenolic and soluble fiber contents in IWG bran, but severity factors >2.5 may negatively affect quality.

Unlocking the potential of oil by-products: Investigating the influence of co-culture fermentation on phenolic acid degradation in side stream blends from oil and dairy industry

According to the newest trends in food waste management, the priority for valorisation of oil and dairy industry by-products was recognised. New approach of blending side streams of plant and animal origin has been proposed for obtaining future foods with improved nutritional value. Major obstacle in valorising sunflower seed cake (SSC) and whey (W) is their perishability and a relatively high content of phenolics contributing to, among others, protein indigestibility. In the study, a new approach of microwave pre-treatment applied for SSC and W blends was used. Its influence on phenolic acids and antioxidant properties after fermentation with co-culture of lactic acid bacteria and yeast was examined. Microwave drying of blends was longer than that of SSC affecting phenolic acids content. Fermentation by L. lactis and K. lactis caused pH decrease and increase in total acidity in 48 h effectively limiting the growth of bacterial contaminants. Fermentation decreased the content of phenolic acids, especially in blend composed of SSC and W (8.75:1; w/w) with the highest content of these constituents (from 1611.3 down to 838.8 mg/100 g dry matter). The study showed the synergistic effect of pre-treatment method and fermentation in terms of reduction in phenolic acids in new food matrices.

The protective and antiapoptotic effects of Hypericum triquetrifolium Turra against cyclophosphamide-induced lung injury in rats: in vitro evaluation

Objectives: Hypericum triquetrifolium Turra (HTT) has been traditionally used in medical treatments due to its sedative, antiseptic, antiinflammatory, and anthelmintic properties. The present study aims to investigate the lung-protective and antiapoptotic effects of HTT against cyclophosphamide (CP)-induced lung injury in rats. Methods: Thirty-five Sprague Dawley rats were categorized into 5 groups, each consisting of seven members. Phenolic acid and flavonoid contents of this plant were determined. The lung tissue samples cultivated from the rats were examined in histopathological and immunohistochemically for the apoptosis markers of Caspase-3, Bax, and Bcl-2. Results: Histopathological results indicated that structural defects, bleeding areas, and edema had occurred in the lungs of the CP-Alone Group. Besides, Caspase-3 and Bax positivity of the lung cells had also increased while Bcl-2 positivity had decreased. On the other hand, in the HTT+CP Group, HTT was shown to have reversed the aforementioned changes positively. Conclusion: Based on in vivo results, HTT could be a strong protective candidate for CP-induced lung injury and apoptosis

Comparative metabolomics reveals complex metabolic shifts associated with nitrogen-induced color development in mature pepper fruit.

Pigments derived from red pepper fruits are widely used in food and cosmetics as natural colorants. Nitrogen (N) is a key nutrient affecting plant growth and metabolism; however, its regulation of color-related metabolites in pepper fruit has not been fully elucidated. This study analyzed the effects of N supply (0, 250, and 400 kg N ha-1) on the growth, fruit skin color, and targeted and non-target secondary metabolites of field-grown pepper fruits at the mature red stage. Overall, 16 carotenoids were detected, of which capsanthin, zeaxanthin, and capsorubin were the dominant ones. N application at 250 kg ha-1 dramatically increased contents of red pigment capsanthin, yellow-orange zeaxanthin and β-carotene, with optimum fruit yield. A total of 290 secondary metabolites were detected and identified. The relative content of most flavonoids and phenolic acids was decreased with increasing N supply. Correlation analysis showed that color parameters were highly correlated with N application rates, carotenoids, flavonoids, phenolic acids, lignans, and coumarins. Collectively, N promoted carotenoid biosynthesis but downregulated phenylpropanoid and flavonoid biosynthesis, which together determined the spectrum of red color expression in pepper fruit. Our results provide a better understanding of the impact of N nutrition on pepper fruit color formation and related physiology, and identification of target metabolites for enhancement of nutritional quality and consumer appeal.

Salicylic acid promotes phenolic acid biosynthesis for the production of phenol acid-rich barley sprouts.

Phenolic acid exhibits a variety of well-known physiological functions. In this study, optimal germination conditions to ensure total phenolic acid enrichment in barley sprouts induced by salicylic acid treatment and its effects on sprout physiology and activity, as well as the gene expression of key enzymes for phenolic acid biosynthesis, were investigated. When sprouts were treated with 1 mmol L-1 salicylic acid during germination and germinated at 25 °C for 4 days, the phenolic acid content was 1.82 times that of the control, reaching 1221.54 μg g-1 fresh weight. Salicylic acid significantly increased the activity of phenylalanine aminolase and cinnamic acid-4-hydroxylase and the gene expression of phenylalanine aminolase, cinnamic acid-3-hydroxylase, cinnamic acid-4-hydroxylase, 4-coumaric acid-coenzyme A, caffeic acid O-methyltransferase, and ferulate-5-hydroxylase in barley sprouts. However, salicylic acid treatment significantly increased malondialdehyde and H2O2 content, H2O2 and O2 - fluorescence intensity, as well as significantly decreasing sprout length and fresh weight. Salicylic acid treatment markedly increased the activity of peroxidase and catalase and the gene expression of peroxidase, catalase, and ascorbate peroxidase in barley sprouts. Salicylic acid treatment during barley germination significantly promoted the enrichment of total phenolic acid by increasing the activities and gene expression levels of enzymes involved in the phenolic acid biosynthesis pathway. Salicylic acid induced the accumulation of reactive oxygen species, inhibited sprout growth, and activated the antioxidant system. This study provides a basis for the future development of functional foods using phenol acid-rich plants as raw materials. © 2024 Society of Chemical Industry.