Phenolic Antioxidant Research Articles

Antioxidant Synergy in a Mixture of Powder Plant Leaves and Effects on Metabolic Profile, Oxidative Status and Intestinal Morpho-Histochemical Features of Laying Hens

Phenolic antioxidant intake is encouraged to prevent oxidative damage, and antioxidant synergy is considered an advantage in adding polyphenols from varied plants. This study investigated the antioxidant and synergistic interactions among olive leaf (OL), bay laurel (BL), and rosemary (RL) leaf powder mixture (LPM: OL + BL + RL), using in vitro chemical tests [TPC, ORAC, TEAC-ABTS, FRAP; combination index (CI)], and in vivo validation on blood oxidative status, metabolic profile, and intestinal histomorphology in laying hens. The in vitro study indicated a whole higher antioxidant capacity for the LPM than respective single/double-leave combinations. The LPM CI value (IC50, 0.60) indicated a synergistic effect compared to the binary combinations. Thus, the LPM was validated in vivo through dietary supplementation on sixty Lohmann Brown hens (30 weeks old), reared in an indoor–outdoor rearing system divided. The hens were allocated into two experimental groups (n. 30): basal control diet group; and diet supplemented group with 6 g/kg feed of LPM) containing OL, BL, and RL (respectively, at 65.7%:18.9%:15.4%), for 60 days. The LPM improved (p < 0.05) the oxidative status (TAS, FRAP; ROMs, TBARs) and vitamin E level, metabolic and immunological profiles, and it induced region-specific changes in the morphology and carbohydrate composition of mucins along intestinal tracts of the animals. These findings could provide a valuable strategy for identifying synergistic combinations in functional feed formulations for laying hens.

Antioxidant Capacity and Phenolic Content of Some Indian Spices and Herbs

Background: Spices and herbs have been a natural source of antioxidants for many years. Spices and herbs have been shown to have medicinal properties that are at-tributed to the phytochemicals present in them. Thus, a comparative study on phenolic con-tent and antioxidants in some common Indian spices/ herbs like ginger, garlic, onion, bay leaf, cumin, and coriander was undertaken in the present study. Materials and Methods: Total phenolics and total antioxidant activity (DPPH radical scav-enging) were estimated in water as well as methanolic extracts of the spices/herbs. Catalase and peroxidase enzyme activity was estimated spectrophotometrically in the aqueous ex-tracts of spices/herbs. Results: The highest catalase and peroxidase activity was estimated in ginger. Phenolic and antioxidant content were also highest in the ginger methanolic extract. The antioxidant con-tent in the methanolic extracts of ginger, bay leaves, onion, and garlic was significantly higher than that in the water extract (p-value <0.001). Conclusion: Our results showed that the selected Indian spices and herbs are rich in phenolic constituents and demonstrate good antioxidant activity. Although much of the antioxidant capacity of plant extracts has been shown to be contributed by phenolic compounds, the present study did not show any significant correlation between the two. This indicated that compounds other than phenolics can serve as good sources of natural plant-based antioxi-dants. Therefore, they need to be studied and explored further. Moreover, solvents used for extraction significantly affect the results, and therefore, they need to be considered while interpreting results.

Effects of dietary hemp co-product inclusion on laying hens performances and on egg nutritional and functional profile

The European Union promotes a circular economy by valorising food industry scraps as co-products for animal feed. Hemp (Cannabis sativa L.) co-products are promising for their nutritional and functional profile, but their use in animal nutrition remains limited. This study evaluated the effect of increasing levels (0%, 3%, 6%, 9%) of a hemp co-product (variety Futura) from hempseed cleaning, included in laying hens’ diets (control, T3, T6, T9), on performance and the nutritional/functional quality of egg yolks, focusing on total phenolic content (TPC) and antioxidant activity (FRAP and ABTS assays), also assessed after green chemical extraction and in vitro digestion. Including up to 9% hemp co-product in diets did not affect dry matter and protein digestibility but improved the functional profile. A 9% inclusion significantly increased egg mass production (p < 0.01) and reduced saturated fatty acid content (T9: 7672 mg/100 g; T6: 8534 mg/100 g; T3: 8837 mg/100 g; control: 8742 mg/100 g), alongside an improved n-6/n-3 fatty acid ratio. Cholesterol levels were significantly lower than the control in all concentrations tested, with better results for T9 (p < 0.01). Antioxidant activity, measured via ABTS after in vitro digestion, increased significantly (control: 601.12 ± 42.40 mg TE/100 g; T3: 773.17 ± 43.77 mg TE/100 g; T6: 765.64 ± 38.71 mg TE/100 g; T9: 843.48 ± 38.71 mg TE/100 g; p < 0.05), despite no differences in TPC. In conclusion, the inclusion of 9% hemp co-product in laying hens’ diets improved egg production and yolk quality, highlighting its potential for animal feed. However, the composition variability requires further evaluation to ensure future large-scale application.

Stability Improvement of Irradiated Polymer Composites by Inorganic Compounds—A Pertinent Solution with Respect to Phenolic Antioxidants

Stability Improvement of Irradiated Polymer Composites by Inorganic Compounds—A Pertinent Solution with Respect to Phenolic Antioxidants

Deep Eutectic Solvents based green approach for bioactive molecules recovery from Spirulina.

Spirulina is a unicellular microalga, characterized by blue/green color, that has received significant attention for its interesting nutritional composition. Phenolic compounds and phycocyanin (PC) are responsible for the many biological activities of Spirulina. Spirulina phenolic compounds are usually extracted using organic solvents, while PC is extracted with water or phosphate buffer solution, obtaining an extract characterized by low stability and low purity. Deep Eutectic Solvents (DESs) are green solvents, widely applied for bioactive molecules extraction, composed by two or more molecules which act as hydrogen bond acceptor or hydrogen bond donor to create an eutectic mixture. A Natural Deep Eutectic Solvent (NADES), is a DES composed only by natural compounds. This work aimed to optimize a green extraction procedure based on NADES to obtain an extract rich in phenolic compounds and PC from Spirulina. The application of NADESs as extraction solvents is an important strategy for recovering phenolic compounds and to increase and stabilize the protein PC. The optimized extraction procedure involved to use a betaine-glucose NADES under the following conditions: matrix-to-solvent ratio of 1:20 (w/w), temperature of 50 °C and one hour as extraction time. The developed extraction procedure guaranteed to recover a phenolic compounds and PC quantity of 11.77 ± 1.23 mg GAE (gallic acid equivalents) and 27.56 ± 2.46 g per g of Spirulina powder respectively. PC in the NADES extract degraded more slowly than in an aqueous extract. The extract phenolic compounds profile was determined through high performance liquid chromatography coupled with mass spectrometry analysis.

The effect of the natural antioxidants extracted from Glycyrrhiza glabra (licorice) on the cryopreservation of chicken breast meat

Background: Chicken meat is highly nutritious, valued for its unique properties and versatility in culinary applications. Also, preparation methods and natural additives to its diet play an important role in estimating the nutritional value of its meat by increasing consumer acceptance of it from health, nutritional, and material aspects. Objective: This study was conducted to determine the effect of licorice as a natural antioxidant on cold-preserved chicken meat. Methods: Phenolic compounds were quantified using the colorimetric method with Folin's reagent, measuring absorbance at 765 nm, and results were expressed in terms of gallic acid equivalents per gram of dry weight. Gallic acid was used as a reference solution to prepare the standard curve with concentrations ranging between 20-120 μg/mL to determine the quantity of phenolic compounds. Determination of antioxidant activity was done using the DPPH method by taking 0.5 mL of the extract solution at concentrations ranging from 50-300 μg/mL and mixing with 3 mL of methanolic DPPH solution. The mixture was mixed for 1 min with a vortex mixer, and samples were measured by spectrophotometer at 517 nm. Moisture, ash, fat, protein, and pH were determined according to the methods mentioned by AOAC. Thiobarbituric acid-reactive substances (TBARS) were estimated by mixing 0.5 g of the sample with 2.5 mL of TBA solution. The mixture was heated in a boiling water bath for 10 min to orange color, chilled by adding 1 mL of chloroform and centrifuged at 5000 rpm for 25 min, and the absorbance was read at 532 nm wavelength. Total microorganisms, molds, and yeast were counted. Results: Protein content increased proportionally with higher concentrations of ethanolic licorice root extract. The gradual increase in protein content in samples is attributed to their antimicrobial effect, which leads to the preservation of meat from microbial growth and the action of proteolytic enzymes. The increase in protein during refrigerated storage is due to the decrease in moisture and increase in dry matter reflected in the increase in protein. The reduced acidity in chicken meat treated with licorice root ethanolic extract is attributed to its antimicrobial effects, which limit the growth of microorganisms responsible for metabolizing nitrogenous compounds. Licorice extracts, rich in phenolic compounds, reduce lipid oxidation. The observed decrease in thiobarbituric acid-reactive substances with increasing extract concentration is due to the antioxidant properties of these phenolics with the hydroxyl group attached to the aromatic ring capable of giving hydrogen atoms and inhibiting free radicals. This study found that the growth of microorganisms could be lowered by licorice extract containing phenolic compounds, flavonoids, tannins, and alkaloids, which showed a significant antimicrobial effect. Conclusion: This study examined how natural antioxidants, like licorice Glycyrrhiza glabra, affected the cryopreservation of chicken breast. Keywords: Licorice root extract, chicken breast, antioxidants, total phenol, Meat science

Proximate Composition and In Vitro Bioactive Properties of Leaf Extracts from Seven Viola Species.

Viola, an edible wild plant, is valued for its distinctive flavor and health-promoting properties. This study examines the proximate composition, bioactive compounds, and in vitro biological activities of seven Viola leaves (Viola prionantha, Viola collina, Viola acuminata, Viola variegata, Viola tokubuchiana var. takedana, Viola mirabilis, and Viola philippica). Findings reveal that the leaves of the seven Viola species are rich in phenolic compounds (131.13 mg gallic acid equivalents (GAE)/100 g fresh weight (FW)-384.80 mg GAE/100 g FW), flavonoids (13.09 mg rutin equivalents (RE)/100 g FW-40.08 mg RE/100 g FW), fatty acids (palmitic acid, linoleic acid, oleic acid, and α-linolenic acid), and essential minerals, such as potassium, calcium, and magnesium. The leaf extracts demonstrated significant inhibitory effects on α-glucosidase (84.17%) and pancreatic lipase (77.54%) at a concentration of 1 g of extract per milliliter of solution. Additionally, the biological activity of Viola leaves, particularly their antioxidant capacity, is associated with their phenolic and flavonoid content, with caffeic acid contributing up to 35.2% of the total phenolic acids and isoquercitrin being one of the most bioavailable flavonoids. These results indicate that Viola offers potential notable health benefits, presenting a valuable addition to enhancing modern dietary patterns and overall health.

How Phenolic Compounds Profile and Antioxidant Activity Depend on Botanical Origin of Honey-A Case of Polish Varietal Honeys.

Honey contains natural biologically active compounds, and its preventive and healing properties are primarily linked to its antioxidant activity. The antioxidant properties of honey can be related to the botanical origin and content of phenolic compounds. We tested 84 honey samples from Poland, representing eight honey varieties: acacia, phacelia, buckwheat, linden, rapeseed, heather, goldenrod, and honeydew. High-performance liquid chromatography with photodiode-array detection (HPLC-DAD) was used to determine the phenolic compound composition of honey extracts. Total phenolic compounds (TPC) and DPPH radical-scavenging activity were also evaluated. We detected vanillin aldehyde, vanillic acid, caffeic acid, p-coumaric acid, and trans-ferulic acid, as well as flavonoid pinocembrin, in all honey varieties. The results of our study showed that honeys with high antioxidant activity were characterized by significantly higher total phenolic compounds content. Neither clustering method nor principal component analysis (PCA) showed clear separation of each honey variety, possibly due to high intra-variety diversities. We suppose that the variability of qualitative and quantitative phenolic compound composition within honey varieties may result from the region of origin, secondary nectar sources, and the time of harvest.

Nanoparticles for Biomedical Use Derived from Natural Biomolecules: Tannic Acid and Arginine.

Background/Objectives: Tannic acid (TA) is a well-known natural phenolic acid composed of ten gallic acids linked to each other with ester bonding possessing excellent antioxidant properties in addition to antimicrobial and anticancer characteristics. Arginine (ARG) is a positively charged amino acid at physiological pH because of nitrogen-rich side chain. Method: Here, poly(tannic acid-co-arginine) (p(TA-co-ARG)) particles at three mole ratios, TA:ARG = 1:1, 1:2, and 1:3, were prepared via a Mannich condensation reaction between TA and ARG by utilizing formaldehyde as a linking agent. Results: The p(TA-co-ARG) particles in 300-1000 nm size range with smooth surfaces visualized via SEM analysis were attained. Abundant numbers of functional groups, -OH, -NH2, and -COOH stemming from TA and ARG constituent confirmed by FT-IR analysis. The isoelectric point (IEP) of the particles increased from pH 4.98 to pH 7.30 by increasing the ARG ratios in p(TA-co-ARG) particles. The antioxidant capacity of p(TA-co-ARG) particles via gallic acid (GA) and rosmarinic acid (RA) equivalents tests revealed that particles possess concentration-dependent antioxidant potency and increased by TA content. The α-glucosidase inhibition of p(TA-co-ARG) particles (2 mg/mL) 1:1 and 1:2 mole ratios revealed significant enzyme inhibition ability, e.g., 91.3 ± 3.1% and 77.6 ± 12.0%. Interestingly, p(TA-co-ARG) (1:3 ratio) possessed significant antibacterial effectiveness against Escherichia coli (ATCC 8739) and Staphylococcus aureus (ATCC 6538) bacteria. Furthermore, all p(TA-co-ARG) particles at 1000 mg/mL concentration showed >80% toxicity on L929 fibroblast cells and increased as ARG content of p(TA-co-ARG) particles is increased. Conclusions: p(TA-co-ARG) showed significant potential as natural biomaterials for biomedical use.

Assessment of Protein Quality and Nutritional Characteristics of Commonly Consumed Pulses in the Caribbean Diet by Different In Vitro Assays.

Pulses, the dried seeds of leguminous plants, form an important part of the diets of many cultures, including Caribbean cuisine, and are a rich source of protein, carbohydrates, and antioxidants while being low in fats. This study examined the effect of a traditional home-cooking method on the nutritional characteristics of pulses commonly consumed in the Caribbean: red kidney beans and cranberry beans (Phaseolus vulgaris L.), cowpeas (Vigna unguiculata L.), and pigeon peas (Cajanus cajan L.). Protein quality, determined via three in vitro protein digestibility methods, starch, and phenolic content were determined in pre- and post-cooked samples using established methods. Pulses contained 20-26% protein, and cooking improved protein digestibility on average by 14.0 ± 2.5% (p < 0.05). However, notable differences in digestibility were observed: it was higher in static assays (pH-Drop and pH-Stat) than in the two-step digestibility assay. Average protein digestibility-corrected amino acid score (IVPDCAAS) among cooked pulses was 0.81 ± 0.14, with the highest in cranberry bean (0.82) and cowpea (0.88). Cooking modified pulse starch profiles by increasing total digestible starch. However, resistant starch and slowly digestible starch fractions accounted for approximately 20-25% of total cooked starch content. While total phenolic content (TPC) and antioxidant activity were reduced with cooking, they were within expected ranges for cooked pulse flours; however, they were higher in bean (P. vulgaris) varieties than cowpea and pigeon pea. These findings support the promotion of increased pulse consumption in Caribbean diets. Home cooking is a simple method to enhance pulse protein quality through enhancing digestibility; however, in vitro protein digestibility assays may require further standardization.

Metabolic signatures by LC-HRMS/MS of jabuticaba (Plinia cauliflora) juice, liqueur, and wines reveal the wealthiest sources of bioactive metabolites.

This study aimed to determine the total phenolic content, antioxidant and anti-inflammatory activities, and metabolomic profiling of Jabuticaba beverages. The metabolomic profiling showed a greater abundance of flavonoids in liqueur samples, while sweet wine predominantly contained phenolic acids. On the other hand, dry wine was characterized by a higher abundance of terpenes. The total phenolic content (TPC) was determined by the Folin-Ciocalteu method, while antioxidant activity was evaluated using the DPPH radical-scavenging assay. Notably, dry wine was rich in anthocyanins and tannins and demonstrated the highest TPC (2985.08±0.23mg GAE/L). Furthermore, this sample exhibited superior antioxidant activity (IC50 0.83±0.005μg/mL). All beverages' samples displayed excellent antioxidant potential and TPC ranking as: dry wine>liqueur>sweet wine>juice. In terms of anti-inflammatory activity, treatments with 5 % dry wine led to reduce NO production. Molecular networking and chemometric tools, including HCA and PLS-DA, were employed to differentiate the samples and identify key metabolites. Chemometric analysis showed similar molecular composition between liqueur and dry wine samples, with the primary differences observed in their content of phenolic acids and simple phenols.

In Vitro and In Vivo Antioxidant and Immune Stimulation Activity of Wheat Product Extracts.

Inflammation and oxidative stress are the main pathogenetic pathways involved in the development of several chronic degenerative diseases. Our study is aimed at assessing the antioxidant and anti-inflammatory activity of hydroalcoholic extracts obtained from wheat and its derivatives. The content of total phenolic and total flavonoid compounds and antioxidant activity were carried out by ABTS and DPPH assays. The ability of wheat extracts to promote microglia polarization towards an anti-inflammatory phenotype was evaluated analyzing the increased expression of anti-inflammatory markers by real-time qPCR and immunofluorescence assays. Antioxidant activity of all the extracts was evaluated in C. elegans by analyzing ROS levels and the expression of the antioxidant enzymes GST-4 and SOD-3 by real-time qPCR and fluorescence experiments. The expression of key genes involved in the innate immune response and stress resistance pathways-daf-16, sek-1, and pmk-1-was evaluated by real-time qPCR. Wheat extracts showed the ability to polarize microglia cells towards an anti-inflammatory phenotype, even after the addition of LPS. An antioxidant response was detected both in microglia and in Caenorhabditis elegans nematode, where the extracts also implemented an anti-stress resilience response and stimulated the innate immunity. The present study shows that wheat seeds, flour, chaff, and pasta present anti-inflammatory as well as antioxidant activities and may be considered as prospective positive health agents for the preparation of functional foods. Moreover, the valorization of by-products from agricultural and agro-industrial activities would also have significant implications in terms of circular economy.

Occurrence and migration of synthetic phenolic antioxidants in food packaging materials: Effects of plastic types and storage temperature.

Synthetic phenolic antioxidants (SPAs) are widely used in food packaging materials to extend product shelf life. Not much attention has been paid to high molecular weight SPAs (HMW SPAs) so far, despite their potential health risks. In this study, we first analyzed the concentrations of ten HMW SPAs in food plastic packaging materials (including 6 plastic categories, n=116). The total concentrations of HMW SPAs (∑SPAs) ranged from 0.0844 to 894mg/kg, with a geometric mean of 71.7mg/kg. The predominant HMW SPAs included AO1010 (accounting for 71.8% of total concentrations of HMW SPAs), AO1076 (21.4%), and AO3114 (3.14%), with AO1010 detected in all samples. Higher concentrations were notably found in polypropylene (PP), polyethylene (PE), and polyethylene terephthalate (PET) materials. Migration tests revealed that HMW SPAs could readily transfer into food simulants, with PP exhibiting the lowest migration levels. Migration of SPAs into fatty foods was pronounced, increasing with temperature (temperature gradients: 4°C, 25°C, and 60°C). In the 95% ethanol food simulants, the maximum migration amounts of AO1076 in PE (7.05mg/kg at 25°C) and PET (9.79mg/kg at 25°C; 10.8mg/kg at 60°C) surpassed the specific migration limit (SML) set by the national standards, posing potential food safety risks. This was the first report on the presence and migration patterns of ten HMW SPAs in food plastic packaging materials, providing crucial insights into food packaging material safety.

DETERMINATION OF TANNIN CONTENT AND ANTIBACTERIAL ACTIVITY OF CHROMOLAENA ODORATA L.

Aims and objectives: To ascertain the antibacterial capability using TLC-bioautography and the tannin content using the UV-Vis spectrophotometric method in the ethanol extract of kopasanda (Chromolaena odorata L.) leaves. Methods: Tannins quantitatively utilizing the UV-Vis spectrophotometric technique using the folin ciocalteu reagent at a wavelength of up to 687 nm. Antibacterial potential against gastrointestinal infection-causing bacteria (Salmonella typhi, Vibrio cholerae, Escherichia coli, and Shigella dysentriae) is assessed using TLC-bioautography technique. Results: The tannin content of the ethanol extract of kopasanda leaves (Chromolaena odorata L.) is 41.9064±0.26 mgTAE/g extract. Escherichia coli, Shigella dysentriae, Salmonella typhi, and Vibrio cholerae, respectively, create inhibitory zones in the antibacterial potential test that yields 7, 8, 8, and 7 stains. Tannins, flavonoids, alkaloids, and saponins are believed to be among the chemicals found in the TLC results obtained with stain spraying reagents 1, 3, 5, and 4, respectively. Conclusions: The average tannin concentration of the ethanol extract of kopasanda leaves (Chromolaena odorata L.) is 41.9064±0.26 mgTAE/g extract, and it has antibacterial properties against germs that cause gastrointestinal illnesses. Peer Review History: Received 22 September 2024; Reviewed 3 November; Accepted 15 December; Available online 15 January 2025 Academic Editor: Dr. Amany Mohamed Alboghdadly, Ibn Sina National College for Medical Studies in Jeddah, Saudi Arabia, amanyalboghdadly@gmail.com Average Peer review marks at initial stage: 6.0/10 Average Peer review marks at publication stage: 7.0/10

Uji Standarisasi Parameter Spesifik dan Nonspesifik serta Penetapan Kadar Total Fenolik Ekstrak Daun Kelor (Moringa Oleifera)

This study aims to standardize specific and non-specific parameters and determine the total phenolic levels in moringa leaf extract (Moringa oleifera) taken from Ternate. The standardization of specific parameters includes organoleptic, ethanol soluble juice content, and watersoluble juice content, while nonspecific parameters include drying shrinkage, moisture content, and ash content. The determination of total phenolic levels was carried out using the Folin-Ciocalteu method. The results of the study showed that moringa leaf extract met the requirements of standardization of specific and non-specific parameters according to the Indonesia Herbal Pharmacopoeia. The total phenolic content was expressed in Gallic Acid Equivalent (GAE) units of 206.36 mg GAE/g sample. This study shows that moringa leaf extract has good quality and safety in accordance with pharmaceutical standards.

Biofilm Formation, Modulation, and Transcriptomic Regulation Under Stress Conditions in Halomicronema sp.

In nature, bacteria often form heterogeneous communities enclosed in a complex matrix known as biofilms. This extracellular matrix, produced by the microorganisms themselves, serves as the first barrier between the cells and the environment. It is composed mainly of water, extracellular polymeric substances (EPS), lipids, proteins, and DNA. Cyanobacteria form biofilms and have unique characteristics such as oxygenic photosynthesis, nitrogen fixation, excellent adaptability to various abiotic stress conditions, and the ability to secrete a variety of metabolites and hormones. This work focused on the characterization of the cyanobacterium Halomicronema sp. strain isolated from a brackish environment. This study included microscopic imaging, determination of phenolic content and antioxidant capacity, identification of chemicals interfering with biofilm formation, and transcriptomic analysis by RNA sequencing and real-time PCR. Gene expression analysis was centered on genes related to the production of EPS and biofilm-related transcription factors. This study led to the identification of wza1 and wzt as EPS biomarkers and luxR-05665, along with genes belonging to the TetR/AcrR and LysR families, as potential biomarkers useful for studying and monitoring biofilm formation under different environmental conditions. Moreover, this work revealed that Halomicronema sp. can grow even in the presence of strong abiotic stresses, such as high salt, and has good antioxidant properties.

Prospects of cold plasma in enhancing food phenolics: analyzing nutritional potential and process optimization through RSM and AI techniques.

Consumption of plant-based food is steadily increasing and follows an augmented trend owing to their nutritive, functional, and energy potential. Different bioactive fractions, such as phenols, flavanols, and so on, contribute highly to the nutritive profile of food and are known to have a sensitivity toward higher temperatures. This limits the applicability of traditional thermal treatments for plant products, paving the way for the advancement of innovative and non-thermal techniques such as pulsed electric field, microwave, ultrasound, cold plasma, and high-pressure processing. Among these techniques, cold plasma would be an operative choice in plant-based applications due to their higher efficacy, greenness, chemical exclusivity, and quality retention. The efficiency of the plasma process in ensuring the bioactive potential depends on several factors, such as feeding gas, input voltage, exposure time, pressure, and current flow. This review explains in detail the optimization of process parameters of the cold plasma technique, ensuring greater extractability or retention of total phenols and antioxidant potential. Response surface methodology (RSM) is one of the common techniques involved in the optimization of these course factors. It also covers the convention of artificial intelligence-based methods, such as artificial neural networks (ANN) and genetic algorithms (GA), in evaluating the data on process parameters. The review critically examines the strengths of each optimization tool in determining the optimal process parameters for maximizing phenol retention and antioxidant activity. The ascendancy of these techniques was mentioned in the studies regarding fruit, vegetables, and their products, and they can also be applied to other food products.

Assessment of the Effects of Organic Fertilizer Applications on the Biochemical Quality of Basil

It is important to characterize the biochemical potential of medicinal and aromatic plants, which have significant therapeutic and commercial value. However, fertilizers obtained from natural resources are used in sustainable agricultural practices. In this study, basil (Ocimum basilicum L.) was grown from seed with different doses of barnyard manure, vermicompost and chicken manure were added. This work aimed was to investigate and compared the effect of these different fertilizer doses applications on the biochemical potential of basil plants. Total phenolic content, antioxidant capacity and antimicrobial activity values were statistically significant according to the type and doses of fertilizer studied. Linalool was found to be the highest amount of volatile compound in leaf samples of manure treated plants. The highest antioxidant capacity values were determined in the samples where farm manure and chicken manure were applied at low (2.5%) and medium (20%) doses and worm manure was applied at high doses. The highest antibacterial effect was detected in the essential oil extract of leaf samples with 10% vermicompost against Bacillus cereus. Among the Gram (-) bacteria, the highest antibacterial effect against E. coli was determined in the essential oil extract of leaf samples with 20% farm manure. The essential oil extract of leaf samples with 20% farm manure also showed significant and high degree of antifungal effect against S. cerevisae.

Optimization of a Sonotrode Extraction Method and New Insight of Phenolic Composition of Fucus vesiculosus.

The optimization of bioactive compound extraction from Fucus vesiculosus using ultrasound-assisted extraction (UAE) via sonotrode was investigated to maximize phenolic recovery and antioxidant activity while promoting a sustainable process. Optimal conditions (40% v/v ethanol in water, 38 min, 36% amplitude) were selected to maximize phenolic recovery while considering environmental and energy sustainability by optimizing extraction efficiency and minimizing solvent and energy usage. HPLC-ESI-QTOF-MS analysis tentatively identified 25 phenolic compounds, including sulfated phenolic acids, phlorotannins, flavonoids, and halophenols, with some reported for the first time in F. vesiculosus, underscoring the complexity of this alga's metabolome. The antioxidant activity of the optimized extract was evaluated through FRAP (143.7 µmol TE/g), DPPH (EC50 105.6 µg/mL), and TEAC (189.1 µmol Trolox/g) assays. The optimized process highlights F. vesiculosus as a valuable source of natural antioxidants, with potential applications in biotechnology, cosmetics, and food industries.

Investigation of the Influence of Different Camellia sinensis Teas on Kombucha Fermentation and Development of Flavored Kombucha with Brazilian Fruits

Teas derived from Camellia sinensis are traditionally used in kombucha fermentation, a process in which bacteria and yeasts play key roles. This study aimed to evaluate the effects of green, black, and white teas, as well as their combinations, on the physicochemical properties, antioxidant capacity, and total phenolic compound content of kombucha. In addition, the production of kombucha flavored with fruits. Statistical analysis of simplex centroid mixture design indicated that green tea promoted a positive increase in total phenolic content and antioxidant activities against ABTS and DPPH free radicals, being observed at 5868.46 µmol/mL, 705.40 µmol/mL, and 380.77 mg GAE/100 mL in the kombucha prepared using this tea individually. Then, six kombucha beverages were prepared from green tea, flavored with grape, caja, cashew apple, genipap, passion fruit, and tamarind. The phenolic profile analysis revealed the presence of twenty-six compounds, including twenty-five phenolics and one caffeine derivative. Among the beverages, tamarind-flavored kombucha stood out, exhibiting the highest total flavonoid content (156.77 mg EQ/g), which highlights the positive influence of tamarind on the bioactive properties of kombucha beverages. These results provide valuable insights to optimize kombucha production and explore the potential beneficial effects of flavored non-alcoholic beverages.