Content Of Phenolic Compounds Research Articles

Assessment of Phytochemical Compounds, Enzyme Production, and Antifungal, Antioxidant, and Anti-mutagenic Activities in Endophytic Fungi Derived from Mangrove Trees

Mangrove forest is a unique wetland ecosystem that is highly productive and provides an environment for a variety of microorganisms. Endophytic fungi derived from mangrove plants provide the plants with protection from adverse environmental conditions, while also allowing the fungi to produce valuable bioactive compounds. The present study sampled 11 mangrove trees and isolated, screened, and identified the potent endophytic fungi and their bioactive substances showing anti-pathogenic, anti-mutagenic and antioxidant activities, while the endophytes were investigated for their enzymatic potential. In total, 47 endophytic fungi were isolated from the leaves (36) and stems (11) of the host plants and all isolates were tested for antagonistic activities against selected plant pathogens. Based on the results, isolates BgS-04 and BcL-05 had the highest anti-pathogenic activities against Curvularia sp., Fusarium sp., and Colletotrichum sp. Therefore, the ethyl acetate crude extracts from these two fungi were further investigated for their antioxidant and anti-mutagenic activities and their phenolic compound contents, based on phytochemical analysis. Based on the results, the crude extracts of BgS-04 and BcL-05 contained 5.24 and 4.8 mg gallic acid equivalent/g of total phenolic compounds, respectively, and had antioxidant activity (half maximal inhibitory concentration) levels of 7.4 and 4.26 mg/mL, respectively. The preliminary qualitative phytochemical analysis of the fungal crude extracts identified tannins and coumarins. The anti-mutagenic activity levels of BgS-04 and BcL-05 against the mutagenic compounds, Trp-P-1 and DMBA, were determined using the Ames test, which revealed that the crude extracts of BgS-04 and BcL-05 had moderate-to-high antimutagenic potential against TA98 and TA100.All 47 endophytic isolates were assessed for their potential role in producing extracellular enzyme; they were capable of producing protease (53%), pectinase (28%), amylase (26%) and cellulase (19%) but none of them produced lipase. Among the isolates, RmL-01 derived from the leaves of Rhizophora mucronata had the significantly highest amylase production. Maximum amylase production (141.2 U/mL) was observed at 30 °C, pH 7.0 and 120 hours of incubation time. Molecular identification of the isolates BgS-04, BcL-05 and RmL-01 using nuclear ribosomal DNA internal transcribed spacer sequences revealed that they were Pestalotiopsis parva, Collectotrichum perseae, and Aspergillus oryzae, respectively, with high bootstrap support. It was concluded that the distinct groups of mangrove endophytes were potential sources of novel and valuable bio-based compounds with impressive anti-plant pathogen, anti-mutagenic, and antioxidant activities and capable of producing multi-industrial enzyme cocktails that might be important and useful for biotechnological applications.

Phytochemical profile, antioxidant and contractile activity of plants extracts used by parturients to manage childbirth in Niger

The widespread use of herbal preparations during childbirth and postnatal care in some developing countries is generating interest in scientific research about their standardized use. This study aims to compare the phytochemical profiles, the antioxidant properties, and the contractile effects of plants used to manage the childbirth of seven samples of plants (bark of Acacia senegal (L.) Willd, leaves and bark of Sclerocarya birrea, leaves of Lawsonia inermis L, whole plant of Sesamum alatum, whole plant of Ceratotheca sesamoides Endl. and brak of Ficus platyphylla). Qualitative and quantitative phytochemical screening was carried out using HPTLC and colorimetric methods. Antioxidant activity was evaluated using DPPH, ABTS and FRAP methods. Enzyme inhibition was performed on lipid peroxidation (LPO) and 15-Lipoxygenase (15-LOX). The contractile effect of uterine smooth muscle in NMRI mice was assessed ex vivo. The screening revealed the presence of several phytoconstituents, such as tannins, flavonoids, coumarins, saponins, sterols, and triterpenes. The highest content of phenolic compounds and tannins, respectively 980.61 ± 0.60 and 764.80 ± 0.54 µg GAE/mg dE, were obtained with the ethanolic extract of bark of Sclerocarya birrea (eth-Dn-e). The highest content of flavonoids (456.95 ± 0.89 µg QE/mg dE) was obtained with the ethanolic extract of Ceratotheca sesamoides (eth-Y). The ethanolic extract of Ficus platyphylla bark (eth-G) effectively reduced DPPH, with an IC50 of 1.46 ± 0.06 µg/mL. The highest ferric ion-reducing power was obtained with Sclerocarya birrea bark decoction (Da-Dn-e), (78.95 ± 5.74 mmol AAE/g). Ethanolic macerate of Acacia senegal bark (eth-D) showed the lowest IC50 against 15-LOX at 32.18 µg/mL. The aqueous macerate of Ceratotheca sesamoides (Ma-Y) gave the highest percentage inhibition of LPO, at 62.07 ± 0.01 %. The highest uterine contraction at 10 mg/mL was 1.38 [A(cm)/uterus(cm)], obtained with ethanolic maceration of the whole plant of Ceratotheca sesamoides Endl. (eth-Y). The traditional use of plants during childbirth could be linked to the antioxidant and/or uterotonic effects of phytoconstituents. These constitutes a scientific basis that could justify the use of these plants in the management of childbirth.

Antioxidant potential and cytotoxicity of Cordyceps militaris in vitro culture extracts

Cordyceps militaris is an entomopathogenic fungus with therapeutic potential in humans. The focus is on its hydroalcoholic extracts, which were obtained from biomass cultured in vitro in molasses. The media were subjected to a colourimetric chemical screening, an in vitro antioxidant potential evaluation by DPPH, ABTS and FRAP, and a cytotoxicity test by MTT assay. The results evidenced the presence of reducing sugars, alkaloids, coumarins, cardiac glycosides, and sesquiterpene lactones in both extracts. Additionally, tannins and quinones were identified exclusively in EHM. EHG exhibited a higher concentration of phenolic compounds (6.6 µg GAE/mg), while EHM demonstrated a higher concentration of phytates (40 µg PAE/mg), and both exhibited similar amounts of saponins (2.55±0.18 µg DGE/mg).The antioxidant potential of the extracts was assessed using the DPPH, ABTS and FRAP assays. The results demonstrated that EHG exhibited a greater effect in both assays, with 60.98 % and 80.70 % inhibition, respectively. In contrast, no significant difference was observed in the DPPH assay, with an average inhibition of 77.83 %. Both extracts exhibited no cytotoxicity at the concentrations tested, demonstrating 100 % viability (LC50 > 300 µg/mL). It was concluded that the use of different carbon sources in both enriched media for the in vitro culture of C. militaris resulted in a modified chemical profile of the obtained biomass, which exhibited greater phytochemical complexity when cultured with molasses. In contrast, the biomass cultured with glucose showed a notable antioxidant potential in vitro, and no extract exhibited cytotoxicity in the tested cell lines.

A Review of the Phytochemical and Pharmacological Properties of Aegle marmelos Plants

Aegle marmelos (L.), commonly known as bael, is a medicinal plant widely used in traditional systems of medicine such as Ayurveda for its numerous therapeutic properties. This review provides an overview of the phytochemical and pharmacological properties of Aegle marmelos across various parts of the plant, including its leaves, fruit, roots, and bark. Phytochemical studies have revealed the presence of a wide variety of bioactive compounds such as alkaloids, flavonoids, tannins, and coumarins, which contribute to its diverse medicinal benefits. The plant has demonstrated various pharmacological activities in both in vitro and in vivo studies, including antioxidant, anti-inflammatory, antimicrobial, antidiabetic, hepatoprotective, cardioprotective, and anticancer properties. The antioxidant potential of Aegle marmelos is attributed to its high content of phenolic compounds, which help in scavenging free radicals and reducing oxidative stress. Additionally, its antiinflammatory activity makes it useful for treating conditions related to inflammation and infection. Its hepatoprotective and cardioprotective effects further underline its potential in safeguarding liver and heart health. Despite its wide traditional use, further clinical studies are needed to validate these pharmacological claims and explore its potential applications in modern medicine. This review aims to consolidate existing knowledge on the therapeutic properties of Aegle marmelos, thereby encouraging further research into its medicinal value and potential pharmaceutical applications.

Physicochemical Characteristics of 'Wushan Plum' Subjected to Three Drying Methods.

In this study, the effects of hot air drying (HAD), freeze-drying (FD), and air-impingement jet drying (JD) on the physicochemical characteristics of 'Wushan plum' were analyzed. The results indicated three drying methods affected the browning, ascorbic acids, phenolic compounds, and antioxidant activities. The ascorbic acid content in HAD, FD, and JD samples was1.75±0.38, 5.88±0.56, and 4.73±0.75 mg/100 g, respectively, and the content of total phenolic compounds was 2.76±0.10, 3.05±0.04, and 2.83±0.24 mg/g, respectively. HAD samples had the lowest antioxidant activities as determined by DPPH·, ABTS+·, and FRAP assays. In addition, 11 phenolic compounds in 'Wushan plum' were quantified by UPLC-QqQ-MS/MS. The results showed that quercetin glycoside was the main compound, and its content was significantly reduced by these three drying methods. In all, this result indicated that JD would be a good choice for dying 'Wushan plum' considering the drying time, drying efficiency, and the integrated quality of the dried sample.

Antioxidant activities of aqueous and 70% ethanol extracts of akar kuning (Arcangelisia flava (L.) Merr) stem using the DPPH method

Background: Numerous herbs can be used as natural exogenous antioxidants and clinically proven effective as antioxidants. Objective: The primary objective of this study is to assess the antioxidant activity of the stems of akar kuning (Arcangelisia flava (L.) Merr). Method: This plant was extracted with aqueous solution using the decoction method and 70 % ethanol using the maceration method. Antioxidant activity was evaluated using the TLC-Bioautography sprayed with DPPH reagent for the qualitative method and microplate assay with DPPH for the quantitative method. This research also identified the total phenol from each extract which was measured using the Folin-Ciocalteu method. Result: Based on phytochemical screening, each extract contained flavonoids, polyphenols, anthraquinones, terpenoids, and saponins. TLC-bioautography showed flavonoids, polyphenols, and anthraquinones were responsible for antioxidant activity. Quantification of antioxidant activity results of aqueous and 70% ethanol extracts of akar kuning (Arcangelisia flava (L.) Merr) showed IC50 value at 78.8 ± 1.2 µg/mL and 142.8± 2.9 µg/mL respectively. The content of total phenolic compounds was 80.544 ± 2.6 mg GAE/ g and 52.522 ± 1.9 mg GAE/g. Conclusion: As observed in the study, Arcangelisia flava (L.) Merr extracts from both extraction methods possess an antioxidant.

No effect of grape juice on exercise-induced muscle damage or performance in male runners: a randomized, placebo-controlled, triple-blind clinical trial.

This study aimed to verify the effect of grape juice (Vitis Labrusca) intake on exercise-induced muscle damage (EIMD) and exercise performance parameters (5-km running time-trial [TT], running economy, and countermovement jump [CMJ]). Twenty trained male runners were randomized into two blinded groups and consumed either placebo (n=9) or grape juice (n=11) for six consecutive days (600 mL/day). On the fourth day, the participants performed a downhill running (-15%) at speed that elicited 70% V̇O2max for 20 minutes, to induce muscle damage, followed by assessment of running economy, 5-km TT, and CMJ tests. Blood samples were obtained before and after the exercise tests for quantifying total phenols, creatine kinase (CK), aspartate aminotransferase (AST), and lactate dehydrogenase (LDH). On the sixth day, blood parameters and CMJ were evaluated. A two-way ANCOVA mixed model was employed for data analysis, the effects were the juice groups, measurement and a interaction between the factors. EIMD was confirmed by increased levels of indirect markers (serum AST and LDH activities) and an impairment in TT and CMJ performances after 48 hours. The 5-km TT, economy, and CMJ were compromised after EIMD, to a similar extent in the groups. Blood concentrations of CK, LDH, AST, and total phenolic compounds presented similar time course behavior between the groups, showing no group × time interaction effects. In conclusion, grape juice consumption over six days did not attenuate EIMD markers or the impairment in running performance in trained male runners. (ReBEC number: RBR-9jkkvbb).

Phytochemical Compounds, and Antioxidant, Anti-Hyperglycemic, and Anti-Inflammatory Activity of Microencapsulated Garambullo (Myrtillocactus geometrizans) Extract During In Vitro Digestion and Storage

Garambullo fruit (Myrtillocactus geometrizans) is a rich source of phytochemical compounds that exhibit antioxidant, anti-hyperglycemic, and anti-inflammatory activities, helping to prevent diseases associated with oxidative stress. The objective of this study was to evaluate phenolic compound (PC), betalain (BL), betaxanthin (BX), and betacyanin (BC) contents, and in vitro biological activities (antioxidant, anti-hyperglycemic, and anti-inflammatory) in microencapsulated garambullo extract during in vitro gastrointestinal digestion and storage. Microencapsulation was performed using spray drying. Arabic Gum (GA, 10% in feed solution) and soy protein isolate (SPI, 7% in feed solution) were used as wall materials. After in vitro digestion, the microcapsules (GA, SPI) exhibited higher bioaccessibility (p ≤ 0.05) of PC, BL, BX, and BC, and higher antioxidant activity (AA), compared to the non-encapsulated extract. Both microcapsules showed bioaccessibility in anti-hyperglycemic activity: α-amylase (GA: 90.58%, SPI: 84.73%), α-glucosidase (GA: 76.93%, SPI: 68.17%), and Dipeptidyl peptidase-4 (DPP-4) (GA: 52.81%, SPI: 53.03%); and in anti-inflammatory activity: cyclooxygenase-1 (COX-1) (GA: 78.14%, SPI: 77.90%) and cyclooxygenase-2 (COX-2) (GA: 82.77%, SPI: 84.99%). During storage, both microcapsules showed a similar trend with a significant decrease (p ≤ 0.05) in PC (GA: 39.29%, SPI: 39.34%), BL (GA: 21.17%, SPI: 21.62%), BX (GA: 23.89%, SPI: 23.45%), BC (GA: 19.55%, SPI: 19.84%), and AA (GA: 41.59%, SPI: 42.51%) after 60 days at 30 °C. Both microcapsules retained anti-hyperglycemic activity evaluated by the inhibitory activity of α-amylase (GA: 68.84%, SPI: 70.18%), α-glucosidase (GA: 59.93%, SPI: 58.69%), and DPP-4 (GA: 52.81%, SPI: 53.01%), and anti-inflammatory activity evaluated by the inhibitory activity of COX-1 (GA: 82.18%, SPI: 82.81%) and COX-2 (GA: 81.11%, SPI: 81.08%). Microencapsulation protected the phytochemical compounds and in vitro biological activities by allowing controlled release during in vitro digestion compared to the non-encapsulated extract. However, after 60 days storage at 30 °C, 60% of PC and AA, 80% of BL, BX, and BC, and 20–45% of the anti-hyperglycemic and anti-inflammatory activity were lost.

Pectin Edible Films Filled with Ilex paraguariensis Concentrate Extract and Its Characterization

Ilex paraguariensis (IP) extract was added to prepare edible films using a central rotational composite design (CCRD) 22 with IP extract and sorbitol concentrations as variables. The IP extract was characterized by color parameters, total phenolic content, caffeine, flavonoids, and chlorophyll content, and antioxidant activity and the edible films were assessed for the same analysis and thickness, water vapor permeability (WVP), solubility in water, fluorescence, photodegradation and UV/Vis light barrier, FT-IR, thermogravimetry, and differential exploratory colorimetry. Sorbitol increased thickness and WVP, while the extract influenced the concentration of phenolic compounds in the films. The optimum concentrations of extract and sorbitol were 10% and 15%, respectively. Films presented thermal resistance (until 230 °C) and an excellent barrier to UV light. Furthermore, these films could carry compounds originally in IP, showing good functional properties concerning the water vapor barrier (showing a great variation scale due to the possibility to increase sorbitol or not, between 3.33 and 5.27 g mm/m2 day KPa). The films showed great potential to replace conventional primary packaging, and if consumed with food, as a bullet paper, they can add nutritional value to the packaged product.

Cultivation conditions and their impact on yerba mate ecophysiology and antioxidant potential

This work aimed to evaluate the effect of light and shading on yerba mate's ecophysiology and antioxidant potential. To this end, an experiment was carried out in an entirely randomized design, with three treatments, being cultivated in full sun (Ts), in agroforestry (Ta), and in native forest (Tm). Photosynthesis activity and chlorophyll, phenolic compounds, flavonoids, and tannins , and antioxidant activity were analyzed to determine the best cultivation environment that influences the ecophysiology and antioxidant potential of Yerba mate. Ts environment yielded higher concentrations of phenolic compounds, flavonoids, and tannins. Shaded environments showed greater antioxidant activity. Chlorophyll and photosynthesis indices differed in shaded environments, with Tm having higher concentration and photosynthetic activity and Ta having lower concentration and photosynthetic activity. The results show that PAR positively influenced the biochemical parameters. Shading was more efficient for antioxidant activity, and agroforestry contributed to greater antioxidant activity. The highest concentrations of chlorophyll and highest photosynthetic activity were found in yerba mate in native forests.

STORAGE WASTE OF ASPARAGUS AS A VALUABLE SOURCE OF PHENOLIC COMPOUNDS

Summary. Waste from the fruit and vegetable industry dominates on the food waste market. With a tendency of increasing consumers’ interest in healthy food and growing consumption of fruits and vegetables, according to forecasts of analysts, the share of this waste will constantly increase. Therefore, nowadays the search for effective solutions of fruit and vegetable waste use, e.g. to obtain biologically active compounds, is extremely timely. Amount of waste during processing and storage of asparagus can reach up to 50%. However, these disposed residuals are rich in polyphenolic compounds, which are characterized by high biological value and can provide additional income. This work provides evaluation of phenolic compounds’ content in the waste generated during commercial processing of asparagus, at the stages of preparation for storage and after storage. Two varieties of Asparagus were studied, namely, varieties Prius F1 and Rosalie F1. It was established that the amount of phenolic compounds in asparagus waste reaches 67.73-74.77 mg×100g-1FW depending on the variety. Despite the differences in color, the studied varieties of asparagus did not differ significantly in terms of polyphenolic compounds’ total content. In the asparagus waste, content of phenolic compounds was estimated to be only 20-27% lower than in whole spears. Significant differences in the amount of polyphenolic compounds in asparagus waste produced during commercial processing before and after storage were not recorded. Asparagus waste of both studied varieties Prius F1 and Rosalie F1 thus may become a valuable source for obtaining polyphenolic compounds of high biological activity.

Microbiological Characteristics of Beef Sausage Enriched With Roselle (Hibiscus sabdariffa L.) Sepal Extract

ABSTRACTAdding plant extracts to sausage and other meat products is very important to improve their quality, safety, and durability. The aim of this study was to evaluate the microbiological properties of beef sausage enriched with roselle (Hibiscus sabdariffa L.) sepal extract. The total content of phenolic and flavonoid compounds in hydroalcoholic extract of Roselle sepals was measured by Folin‐Ciocalteu test and aluminum chloride colorimetric method, and antioxidant activity was measured by DPPH method. Pectin was used to encapsulate the extract. The characteristics of capsules, including particle size, zeta potential, and capsule efficiency were measured. Minimum Inhibitory Concentration (MIC) and Minimum Bactericidal Concentration (MBC) of extracts were performed by tube dilution method. Microbial tests were performed on sausage treatment samples. Analysis of the obtained data was done using SPSS and Excel software. The study revealed that the total phenolic and flavonoid compounds in the extract were 174.6 mg of gallic acid per gram and 16.8368 mg of quercetin, respectively. The extract displayed the highest antioxidant activity at elevated concentrations. Particle size ranged from 16.833 to 640.534 μm. The zeta potential and capsule efficiency were found to be satisfactory. Compared to the encapsulated extract, the free roselle extract better inhibited Staphylococcus aureus (s. aureus), Salmonella typhimurium (S. typhimurium), and Escherichia coli (E.coli). During storage until day 20, these bacteria did not grow in the free or encapsulated extract groups. However, S. aureus appeared in the free extract group from day 25 and the encapsulated extract group from day 20. Roselle extract has antimicrobial properties that can improve the quality and safety of beef sausage during storage.

Towards the Valorization of Elderberry By-Product: Recovery and Use of Natural Ingredients for Sorbet Formulations

One of the food industry’s greatest challenges is to find natural ingredients capable of conferring antioxidant and color properties. In addition, the agri-food industry generates by-products that are often treated as waste, despite their abundance of phytochemicals that can be recovered and used as food ingredients. This study explores the potential of elderberry pomace, an industrial by-product of juice processing rich in anthocyanins and polyphenols, as a natural food additive in blueberry sorbet. Elderberry pomace was incorporated into the sorbet formulation in powder form or as aqueous extracts at two different concentrations. The analysis of the pomace extract by UHPLC-DAD-MS showed the presence of four anthocyanins: cyanidin-3,5-O-diglucoside, cyanidin-3-O-sambubioside-5-O-glucoside, cyanidin-3-O-sambubioside, and cyanidin-3-O-glucoside. The physicochemical properties of the sorbets such as pH, °Brix, overrun, melting rate, and color were evaluated, as well as their levels of total phenolic compounds, total monomeric anthocyanins, and in vitro antioxidant activity. The potential of sorbets to stimulate the growth of probiotic bacteria was evaluated and a sensory analysis was conducted to assess consumer acceptance. Results indicated that the sorbet containing the more concentrated extract presented higher overrun, faster melting rate, higher contents of phenolic compounds and anthocyanins, and higher antioxidant activity compared to the control. Additionally, this formulation showed a darker hue (lower L* value) and a tendency to stimulate probiotic bacteria. Moreover, the sorbets with pomace in their composition had good consumer acceptability. These findings highlight the potential of elderberry pomace to be used as a natural, sustainable ingredient in the ice cream industry, aligning with growing consumer trends towards healthier and eco-friendly products.

Enhancing Antioxidant Activity and Nutritional Profile of Dark Chocolate Through Enrichment with Plant Sterols: A Study on Phytosterol Concentrations and Functional Properties

Chocolate, particularly dark chocolate, is recognized for its antioxidant properties attributed to the presence of flavonoids that promote cardiovascular health. Enriching chocolate with phytosterols, naturally occurring plant compounds known to be effective in reducing cholesterol levels, has the potential to enhance cardiovascular benefits. The incorporation of phytosterols into chocolate provides a palatable and cost-effective means of delivering these beneficial compounds to the body. This study examined the concentrations of sterols and stanols, as well as the antioxidant properties of dark chocolate enriched with plant-derived sterols and stanols. A commercially available preparation containing phytosterol esters (Vegapure® 95 WE) was utilized for this enrichment. Four levels of phytosterol esters (3, 6, 9, and 12%) were added at two distinct stages of chocolate processing: conching and tempering. Sterol and stanol contents were analyzed chromatographically, total phenolic content was determined using the Folin–Ciocalteu method, and antioxidant capacity was assessed via the DPPH assay. Additionally, a sensory evaluation was performed to assess the palatability of the enriched chocolates. The enriched chocolates showed significantly increased levels of sitosterol (up to 1117.68 mg/100 g), campesterol (up to 119.10 mg/100 g), and sitostanol (up to 76.42 mg/100 g). The antioxidant capacity of the enriched dark chocolates was more strongly correlated with phenolic compound content than with phytosterol content. Sensory differences, particularly in taste, were also noted, influenced by the addition of phytosterols. The stage at which phytosterol esters were introduced affected the chocolate’s properties, with the tempering stage proving to be the more advantageous step for incorporating phytosterols, resulting in a lower loss of bioactive compounds. These findings suggest that enriching dark chocolate with phytosterols improves its nutritional profile and functional properties, positioning it as a potential dietary supplement for cholesterol management and cardiovascular health.

Chemical and Sensory Profile of Grape Distillates Aged in Quercus alba Casks Previously Used for Sherry Wine or Brandy

This work investigates the influence of oak-cask ageing on the chemical composition and sensory profile of a variety of grape distillates. Wine spirit, wine distillate, neutral alcohol, and grape marc distillate were investigated. It is known that the characteristics of the ageing casks may have a considerable impact on the ageing process, so casks that had previously contained some type of sherry wine, sherry cask®, and casks that had previously contained brandy were studied. The results showed that ageing in either type of cask resulted in significant changes regarding volatile compound composition and a noticeable increase in phenolic and furfural compound content. Furthermore, sherry casks® contributed with sherry wine characteristic compounds that enriched the aromatic profile of the distillates, such as a greater increase in ethyl esters of organic acids. A less noticeable evolution was exhibited by the distillates with higher levels of congeners (wine spirit and grape marc distillate) when compared to wine distillate or neutral alcohol, where changes due to ageing were more evident. The sensory analysis confirmed that ageing significantly modified the organoleptic characteristics of all the distillates, with an increasing perception of certain notes such as oak, vanilla, spicy, and vinous when aged in sherry cask®.

Characterization of Bioactive Phenolic Compounds Extracted from Hydro-Distillation By-Products of Spanish Lamiaceae Plants

Plants of the Lamiaceae family are widely used for the extraction of essential oils, and this industry generates a large number of solid residues as by-products, which contain non-volatile valuable compounds. The aim of this work was to identify and quantify the phenolic compounds present in these solid residues from different important Spanish species of Lamiaceae to characterize and valorize them. Forty-seven phenolic compounds were identified by HPLC-DAD-MS and quantified by HPLC-DAD. Different concentrations and types of phenolic compounds were found between the solid residues. The Rosmarinus officinalis extracts showed the highest total phenolic content due to their high phenolic terpene concentrations. The Thymus mastichina extracts were characterized by kaempferol and flavanones, and some flavones were derived from luteolin and apigenin. Finally, the sample Lavandula and Salvia lavandulifolia extracts presented the lowest content of most phenolic compounds, with the exception of some phenolic acids, such as danshensu, salvianolic acid A, and glucosides of hydroxycinnamic acids. Therefore, this work provides information on the quantification of a large number of phenolic compounds using a simple, sensitive, reproducible, and accurate methodology. In addition, the results indicate that these solid residues still contain important amounts of different polyphenols, which are antioxidants and can be used in different industries.

Influence of temperature, solvent and extraction procedure on the content of phenolic compounds and antioxidant activity of <i>Aloysia citriodora</i> Palau leaves

Introduction: The leaves of Aloysia citriodora Palau are a source of phenolic compounds that have antioxidant properties. Objective: The objective of this study was to compare the effects of temperature, type of solvent, maceration, and ultrasound processes in the extraction of phenolic compounds from A. citriodora Palau leaves that allow for maintaining the highest antioxidant capacity. Methods: In this study, phenolic compounds were extracted from A. citriodora by two methods, maceration, and ultrasonic treatment, using water and 80% ethanol as solvents and extraction temperatures of 25 °C, 45 °C, and 65 °C. Total phenolic compounds (TPhen), total flavonoid compounds (TFlav), and antioxidant capacity, evaluated by DPPH and ABTS assay, were characterized and reported as inhibition concentration (IC50). Results: The highest CPhen content was obtained with ethanolic extract using the ultrasonic method at 65 °C, with a value of 15.32 mg EAG/mL at 65 °C. For TFlav, the highest value was obtained with the ultrasonic treatment at 45 °C using ethanol as solvent, obtaining a value of 6.52 mg EQ/mL. The best antioxidant capacity was shown by the sonication with ethanol at 65 and 45 °C, with IC50 values of 27.10 µg/mL and 20.40 µg/mL, respectively. Conclusion: Ultrasound extraction at higher temperatures (45°C and 65°C) proved more effective than maceration, yielding greater amounts of phenolic and flavonoid compounds and exhibiting better antioxidant capacity.”. Keywords: Aloysia citrodora, phenolic compounds, antioxidant activity, inhibitory concentration IC50.

Influence of altitudes and development stages on the chemical composition and antioxidant capacity of Andean blackberries (Rubus glaucus Benth)

BackgroundThe Andean blackberry (Rubus glaucus Benth), locally known as “Mora de Castilla,” is a high-altitude fruit rich in phytochemicals, mainly anthocyanins, with potent antioxidant properties. Although its chemical composition has been studied, the influence of altitude on its phytochemical profile and antioxidant capacity is still unclear. This research aimed to investigate the effects of development stages and altitude on the phytochemical profile and antioxidant activity of this fruit.MethodsAndean blackberry fruits were collected at different altitudes and development stages in the central Andean region of Ecuador. An hydroalcoholic extraction was used to quantify the compounds and determine the total antioxidant activity, while solid phase extraction (SPE) was performed to separate anthocyanins from other compounds. Ultra-high-performance liquid chromatography coupled to a triple quadrupole mass spectrometer (HPLC-DAD/ESI-MSn) was used to identify anthocyanin and non-anthocyanin phenols, while total antioxidant capacity, total polyphenols, total flavonoid content, and total anthocyanin content were quantified spectrophotometrically.ResultsFlavonols and anthocyanins constitute the majority of the flavonoids identified in the Andean blackberry extracts, both in terms of peak areas and number of identified compounds, followed by ellagic and gallic acid derivatives, as well as phenolic acids, mainly hydroxycinnamic acids. Quercetin was identified as the predominant flavonol in unripe berries, where anthocyanins were not significantly present. On the contrary, in ripe berries, cyanidin and its glycosides stood out as the main anthocyanins and predominant compounds. We observed that in the early stages of ripening, the total polyphenol content predominates in the berries and is mainly responsible for their antioxidant capacity. However, as the fruit ripens, the total anthocyanin content increases, becoming the most prominent bioactive compounds in fully ripe berries.ConclusionThe results suggest that higher altitude environmental conditions may improve the composition, concentration of phenolic compounds, and antioxidant activity of Andean blackberries. Overall, our findings highlight the high functional value of this fruit, supporting its health-protective effects when consumed regularly, either as fresh fruit or in nutraceutical form.

Functional and sensory evaluation of bread made from wheat flour fortified with wine byproducts

Grape pomace is the main byproduct of the wine industry and an important source of dietary fiber and phenolic compounds. Grape pomace powder (GPP) partially substituted 8, 10, 12, 15, and 25% of the wheat flour in bread formulations. The proximate composition, total dietary fiber content, phenolic compounds, texture profile, color, and bioaccessibility of phenolic compounds in vitro were measured in the bread. Bread sensory acceptance by consumers was determined using a 9-point hedonic scale. Compared with the control bread (CB), the 8% GPB-substituted bread presented the best results and exhibited an increase in total protein content (7.5%) and total dietary fiber content (6.1%). The total phenolic content was greater in GPB (5.1 mg GAE/g) than in CB (2.1 mg GAE/g). Adding GPP to the bread affected the color, and the color of the GPB-treated bread was darker than that of the CB-treated bread. Still, no significant differences were detected regarding the texture profile or consumer sensory acceptance between the GPB-treated and CB-treated bread. The in vitro analysis of phenolic compound bioaccessibility revealed no differences between the two samples during gastrointestinal digestion. GPP is an interesting byproduct that can be used in bakery. The replacement of 8% of the bread with GPP increased the nutritional content of the bread, particularly the protein, total dietary fiber, and total phenolic content, without affecting the texture or sensory acceptance of the bread. To understand the possible beneficial effect of GPB on consumers, further research on the bioavailability of phenolic compounds and the impact of dietary fiber increment needs to be assessed.Graphical

Effects of Thifluzamide Treatment on the Production of Cell Wall Degrading Enzymes in Rhizoctonia solani and Phenylpropane Metabolism in Pear Fruit

The study aimed to investigate the effects of thifluzamide (2.67 mg/L) on ‘Huangguan’ pear fruit rot caused by Rhizoctonia solani during storage, as well as the activities of polygalacturonase (PG), pectin methylesterase (PME), polygalacturonic acid trans-eliminase (PGTE), pectin methyl trans-eliminase (PMTE), xylanase, and pectate lyase (PL) secreted by R. solani. The results showed that thifluzamide treatment significantly inhibited the activities of PG, PME, PGTE, PMTE, xylanase, and PL secreted by R. solani after 3 days in vitro culture, compared to the control. Thifluzamide also increased the activities of phenylalanine ammonia-lyase (PAL), cinnamate-4-hydroxylase (C4H), and 4-coumarate CoA ligase (4CL), and the contents of flavonoids and total phenolic compounds in pear fruit. Furthermore, thifluzamide increased the expression of PcPAL, PcC4H, Pc4CL, Pcβ-1,3-GA, PcLCH, PcF3H, and PcDFR involved in phenylpropanoid metabolism in pear fruit. In conclusion, thifluzamide treatment reduced the infection ability of R. solani by inhibiting the expression of the genes encoding cell wall-degrading enzymes in R. solani. At the same time, it inhibited the activities of cell wall-degrading enzymes induced resistance against R. solani infection in ‘Huangguan’ pears by promoting phenylpropane metabolism.