Content Of Phenolic Substances Research Articles

A New Culture Medium Rich in Phenols Used for Screening Bitter Degrading Strains of Lactic Acid Bacteria to Employ in Table Olive Production.

The olive oil industry recently introduced a novel multi-phase decanter with the "Leopard DMF" series, which gives a by-product called pâté, made up of pulp and olive wastewater with a high content of phenolic substances and without pits. This study aims to create a new culture medium, the Olive Juice Broth (OJB), from DMF pâté, and apply it to select bacteria strains able to survive and degrade the bitter substances normally present in the olive fruit. Thirty-five different bacterial strains of Lactiplantibacillus plantarum from the CREA-IT.PE Collection of Microorganisms were tested. Seven strains characterized by ≥50% growth in OJB (B31, B137, B28, B39, B124, B130, and B51) showed a degradation of the total phenolic content of OJB ≥ 30%. From this set, L. plantarum B51 strain was selected as a starter for table olive production vs. spontaneous fermentation. The selected inoculant effectively reduced the debittering time compared to spontaneous fermentation. Hydroxytyrosol, derived from oleuropein and verbascoside degradation, and tyrosol, derived from ligstroside degradation, were produced faster than during spontaneous fermentation. The OJB medium is confirmed to be useful in selecting bacterial strains resistant to the complex phenolic environment of the olive fruit.

Pulsed electric field processing of fruit juices with inactivation of enzymes with new inactivation kinetic model and determination of changes in quality parameters

Pulsed electric fields (PEF) processing of fresh grape, orange and tomato juices by 17.2–24.1 kV/cm electric field strengths, 130.0–1040.5 μs treatment times and 1.43–29.13 J/kg energies with respect to determination of the changes in the physical and bioactive properties, color parameters in addition to inactivation of pectin methyl esterase (PME), polyphenol oxidase (PPO), and lipoxygenase (LOX) enzymes were studied. In general, decrease in pH, increase in conductivity (except for grape juice), total phenolic substance content, and total antioxidant capacity with no significant change (p > 0.05) in total soluble solids were observed by PEF treatment for all juices. Except for hue value for orange juice, no significant changes (p > 0.05) were observed in color values. Inactivation of the enzymes were increased with increased energy, and calculated electrical activation energies for PME, PPO, and LOX enzymes were 8.31, 7.06, and 4.31 kJ/mol, respectively. Industrial relevanceEnzymes in addition microorganisms causing quality degradation is of great concern in fruit juice industry as most of the enzymes are resistant to processing technologies. Increased PEF treatment time provided over 95% inactivation on PME, PPO, and LOX enzymes with no adverse effect on quality properties of grape, orange, and tomato juices revealing a viable alternative to juice processing industry.

Analysis of varietal advantages of leaf form <i>Apium graveolens</i> L. according to chlorogenic acid content

Introduction. Special studies on the benefits of agricultural crops – current research regarding the prospects for the development of their products based on functional and specialized nutrition. Substances with a phenolic profile carry out various types of pharmacological activity aimed at treating metabolic and other socially significant phenomena, which allows them to be positioned as generally accepted main ingredients. The leafy botanical form of celery is a rich source of phenolic compounds.Aim. Development and validation of a method for the quantitative analysis of chlorogenic acid to assess the varietal advantages of Apium graveolens L. raw materials using HPLC.Materials and methods. For the analysis, we used leaf celery grass of different varieties grown at two sites (the village of Lembolovo and SNT "Ruchey"). Sample preparation of raw materials was carried out by extraction in an ultrasonic bath. Chromatography conditions: column Luna 5 μm C 18(100) Å LC Column 250 × 4.6 mm, thermostat temperature 40 °C, detection wavelength 327 nm. PF A 0.05 % TFA, PF B acetonitrile. Elution mode: 0 min 12 % B, 20 min 30 % PF B, 23 min 12 % PF B.Results and discussion. According to the data obtained, the accumulation of chlorogenic acid in celery raw materials depends on both the plant variety and the cultivation conditions. However, the difference in the quantitative content of the target component correlates between varieties grown on different sites. The highest content of chlorogenic acid was noted in the variety Nezhny (SNT "Ruchey") and amounted to 0.464 ± 0.012. The variety Summer Boom can be distinguished as the best variety.Conclusion. The results of the study can be used in the development and quality control of functional and specialized nutrition based on the leafy botanical form of odorous celery due to the high content of phenolic substances.

The impact of different management on pine-based agroforestry system and litter accumulation on the population and activity of cellulolytic bacteria

Abstract. Arfarita N, Nuraini Y, Rinady MVP, Noerhayati E, Prayogo C. 2024. The impact of different management on pine-based agroforestry system and litter accumulation on the population and activity of cellulolytic bacteria. Biodiversitas 25: 924-936. Agroforestry leads to the accumulation of organic matter, and the environmental conditions, litter quality, and decomposing organisms influence the rate at which litter decomposes. Litter decomposition in agroforestry systems is slow due to the high lignin and phenolic substances content, low light intensity, and high humidity under the canopy's shading condition. Therefore, a study was carried out to address this issue to isolate cellulolytic bacteria capable of breaking down plant litter using a qualitative cellulase activity testing method. The complete randomized block design and Tukey's test were used to determine the treatment's significance. Six agroforestry systems were examined: pine-coffee, pine-banana, pine-cardamom, pine-cardamom, mixed garden, and citrus. The PK (Pine-Coffee) plot had the highest canopy cover, litter density, and cellulolytic bacteria. The study identified three cellulolytic bacteria isolates (PK1, PK13, and PK10) from the 50 isolated bacteria of PK plot, producing the largest clear zones on CMC media. These identified isolates belonging to the Bacillus genus were Gram-positive bacteria with rod-shaped cells. The different types of litter in agroforestry systems affect the content of lignin, polyphenols, cellulose, and C/N ratios, which can influence the abundance of cellulolytic bacteria and their potential cellulase activity.

Investigation of the Bioaccessibility of Functional Ice Cream with Blueberry Enriched with Whey Protein Gel

Ice cream is a complex product obtained by blowing air through special equipment and then freezing a physicochemical mixture consisting of milk, sugar, emulsifier, stabilizer, oil, color and flavoring substances. Recently, especially with the pandemic experienced all over the world, consumers have begun to turn to functional foods that have high nutritional value and are important for health. Functional foods, in addition to its nutritional effects, are defined as foods that have health protective, corrective and/or disease risk reducing effects, depending on one or more effective ingredients, and these effects are scientifically and clinically proven. In order for a product to have functional properties, it must contain bioactive ingredients, probiotic microorganisms and also have a prebiotic effect. For this reason, our study aimed to provide functional properties to ice cream with blueberries, which are rich in phenolic compounds, and to examine the phenolic substance bioaccessibility of this functional ice cream under mouth, stomach and small intestine conditions simulated with the in vitro gastrointestinal digestion model system. In this context, functional ice cream was produced by trapping the phenolic rich blueberry fruit in six different concentrations of whey protein gel, and the amount of phenolic substance and protein amount were determined after in vitro digestion. While the phenolic substance content of protein gel ice cream in the small intestine environment was between 261-485 µg/100 g and an average of 114 µg/100 g in the control sample, in the oral environment these values were determined as 85-251 µg/100 g in protein gel ice cream and 291 µg/100 g in the control sample. As a result of our study, it was determined that the amount of gallic acid phenolic substance and bioaccessibility of ice cream samples produced with protein gel increased from the oral environment to the small intestine. In the control sample (blueberry ice cream without protein gel), it was observed that the amount of phenolic substance was highest in the oral environment and decreased as it went to the small intestine environment. According to the FAO Guidelines for Use of Nutrition Claims, samples with a whey protein gel ratio of 16%, 18% and 20% can be considered as "protein sources". Thus, in this study, functionalized in terms of protein content and phenolic substance, increased bioaccessibility and high protein ice cream production was carried out.

EFFICIENCY OF APPLICATION OF A COMPLEX OF ENZYMES FOR PROCESSING OF COMMON LINGONBERRY CAKE INTO A FOOD INGREDIENT

The development of a comprehensive end-to-end technology of processing berries for juice and the resulting berry cake into food ingredients with increased biological value is an urgent scientific task and requires comprehensive research. The relevance of the use of common cranberry cake as a vegetable raw material for the production of food ingredients is due to its rich chemical composition, cheapness of the raw material base used to isolate valuable biologically active substances, since cranberry cake is a multi-tonnage waste of technological processes in juice production. Biocatalytic treatment of cranberry cake was carried out with the following enzymatic system - pectinase 0.25 units. Pcs/g, cellulase 0.75 units. Cs/g, protease 0.05 units. PS/g, lipase 0.05 units. LS/g., at hydromodules 1:1 and 1:2 at 50ºC and pH 4.8. As a result of studies obtained fermentolysate cake lingonberry at 2-hour hydrolysis with selected enzyme complex at pH 4.8 and 500C, which is a liquid of dark red color with a strong smell of cranberry, sour taste, dry substance content 5,0%,, the content of phenolic substances 470 mg/cm3 and antioxidant activity 912.7 mg%. Fermentolysate contains a complex of anthocyanins, presumably such as cyanidin-3-galactoside, cyanidin-3-arabinoside, peonidin-3-galactoside, peonidin-3-arabinoside. The experimental data obtained testify to the prospects of creating food ingredients enriched with biologically valuable substances of berry raw materials contained in the fermentolysate of cranberry cake intended to compensate nutrient deficiencies in nutrition and expand the range of fast cooking products.

Comparison of Cold Storage Abilities of 'Ayvaniye' and 'Granny Smith' Apple Cultivars

The aim of this study is to compare the 'Granny Smith' apple variety, which is well-known to withstand storage, and the 'Ayvaniye' apple, a local variety, in terms of some quality characteristics, and to determine their suitability for storage. The apples included in the experiment were stored at 1±0.5 °C and 90±5% relative humidity for 6 months. Measurements and analyses were done once a month from the beginning to the end of storage. The parameters examined in the trial are: Weight loss, fruit flesh firmness, pH, titratable acidity (TA), soluble solids content (SSC), total phenolic substance content (TPC), total antioxidant activity (TAA) and fruit outer colour (L*, a*, b*). As a result; weight loss, pH, TA, SSC, TAA, L* and a* parameters were found higher in 'Ayvaniye' variety. In terms of TPC and b* parameters, 'Granny Smith' variety was better. Additionally, the flesh firmness of 'Granny Smith' variety was higher at the beginning of storage. When all parameters were evaluated, 'Ayvaniye' variety is more suitable for cold storage for 6 months, but weight loss may be a problem for storage longer than 6 months.

A holistic approach to the recovery of valuable substances from the treatment sludge formed from chemical precipitation of fruit processing industry wastewater

In this study, recovery of phenolic substances with Soxhlet extraction, (SE) ultrasound-assisted extraction (UAS), and supercritical CO2 (SC-CO2) extraction methods from chemical sludge obtained with chemical precipitation (FeCl3/PACS, Ca(OH)2/PACS, perlite/PACS, FeCl3/cationic polyelectrolyte) of lemon processing wastewater was investigated. The effect of used coagulants/flocculants and pH on COD and total phenolic substance content (TPC) removal was researched. Recovered phenolic substance profiles were also determined with HPLC-DAD. Additionally, response surface methodology was used to determine optimum treatment conditions. ANOVA analysis showed that pH is a more important variable than coagulant/flocculant doses for all chemical precipitation experimental sets. The highest removal efficiencies for COD and TPC was obtained in FeCl3/PACS (COD: 72.0 %, TPC: 93.7 %). Optimum dose values were determined as pH: 4, FeCl3: 3000 mg/L, PACS: 400 mg/L for FeCl3/PACS, pH: 6.5, Ca(OH)2: 1500 mg/L, PACS: 300 mg/L for Ca(OH)2/PACS, pH: 5.5, PACS: 7000 mg/L, perlite: 50 g/L for perlite/PACS, pH: 4.5, FeCl3: 500 mg/L, polyelectrolyte: 4 mg/L for FeCl3/polyelectrolyte. TPC removal efficiencies were determined as 55 %, 35 %, 57 % and 58 % in these conditions, respectively. Maximum TPC in extracts was determined as 39.03 mg GAE/g extract, 8.81 mg GAE/g extract, and 4.34 mg GAE/g extract for SE, UAS, and SC-CO2, respectively. TPC recovery efficiencies (RTPC) for all chemical sludge were SE > UAS > SC-CO2. Additionally, the TPC profile has shown a difference depending on the extraction method.According to the results of this study, it was concluded that the coagulation-flocculation process may be a suitable alternative for fruit juice processing industry wastewater in terms of both reducing environmental pollution and recovering polyphenolics from formed sludge. Consequently, this study presented a different perspective on the recovery from wastes with valuable substance recovery from chemical sludge.

Biologically active substances of new marjoram varieties and prospects for their use

Biologically active substances, essential oils, and plant extracts were studied obtained from new high-yield varieties of Origanum vulgare L. (Raduga, Belaya Ptitsa, Krymchanka) and Origanum tyttanthum Contsch. (Alcina) of the GSBSI “NBG – NSC RAS” breeding. It was found that the O. vulgare variety Belaya Ptitsa was distinguished by the content of essential oil, the main component of which was carvacrol. The maximum total content of phenolic substances and flavonoids was distinguished by an alcoholic extract from the O. tyttanthum variety. Neochlorogenic and rosemary acids, apigenin-6,8-di-C-glucoside, carvacrol, and thymol were identified in extracts of all the studied marjoram varieties. It is shown that the vegetable raw material O. vulgare cv “Belaya Ptica” is promising for the production of essential oil with a high content of carvacrol, and O. tyttanthum cv “ can serve as a raw source of rosemary acid.

Эффективность применения ферментных препаратов при водной экстракции фенольных веществ из листьев зеленого чая

A study was conducted to obtain green tea extract using enzyme preparations of various substrate specificities. In the experiments, we used crushed green tea leaves of the Greenfield Flying Dragon variety with different degrees of grinding: coarse grinding, which included particles with a size of 56.4% passing through a Ø 1 mm sieve, and fine grinding, which included particles with a size of 100% passing through a Ø 1 mm sieve and 75% passing through a Ø 0.25 mm sieve. It was found that the yield of phenolic substances from coarse and fine grinding differs slightly but depends on the hydromodule. To obtain aqueous extracts of green tea with a high content of phenolic substances, it is recommended to use a hydro modulus of 1:20. To assess the effectiveness of enzyme preparations on the yield of phenolic substances, enzyme preparations of different substrate specificity were used: cellulolytic action – CelloLux-A, Viscoferm; proteolytic action – Vegazym M, Fructozym P6-L, Fructozym BE, Fructozym MA, Fructozym Press, Pectinex Ultro; proteolytic action – Protosubtilin G3x, Destizym Protocid Extra. The effectiveness of the enzyme preparation was assessed relative to the control sample (without adding the enzyme preparation) and expressed in %. As a result, it was found that of all the analyzed enzyme preparations, CelloLux-A has the greatest effect on the yield of phenolic substances and increases the yield of phenolic substances by 40–96%. To determine the optimal modes for the extraction of phenolic substances: temperature, duration, and dose of application of CelloLux-A, the method used a full factorial experiment (FFE 23) and the "steep" ascent method. As a result, a mode for obtaining green tea extract was determined that ensures the concentration of phenolic substances in the extract in the amount of 988 mg/dm3: temperature 60°C, duration – 1 hour, dose of CelloLux-A – 0.09% by weight of green tea leaves. Green tea leaf extract can be used by many sectors of the food industry as a source of biologically active substances in the production of functional foods and drinks.

Maserasyon, refluks ve ultrasonik destekli ekstraksiyon yöntemleri ile üretilen kestane propolis ekstraktlarının farklı gıda modellerinde kullanımı: Fizikokimyasal, duyusal ve biyoaktif niteliklere etkisi

This study obtained ethanol-extracted propolis by applying maceration, reflux, and ultrasound-assisted extraction methods to propolis obtained from chestnut honey hives. Chestnut propolis extracts prepared by the methods were added to flower and chestnut honey at four different rates (0, 1, 2 and 4%) as a food model without heat treatment, and antioxidant activity, total phenolic content, colour, and sensory analysis of honey mixtures were made. Although the antioxidant activity (AO) (82.96%) and total phenolic content (TPC) (412.50 µg GAE /g) of chestnut honey were higher than that of flower honey (AO: 49.69%, TPC: 127.50 µg GAE/g), it was determined that the bioactive properties of flower honey (AO: 90.00%, TPC:713.60 µg GAE/g) rose close level to that of chestnut honey (AO:89.08%, TPC: 849.17 µg GAE/g) thanks to the addition of 4% propolis extract. Because the colour of chestnut honey with high colour intensity (1803.5 mAU) is significantly darker than flower honey (378.5 mAU), the different addition rates and extraction method of propolis did not significantly affect the final product colour intensity of chestnut honey (p>0.05), the addition of propolis in flower honey increased the colour intensity significantly (p<0.05). When propolis extracts prepared with three extraction methods are added to the basic cake formulation as a heat-treated food model in 4 different ratios (0, 1, 2 and 4%), the bioactive properties of the products (AO: 11.97%, TFM: 285.0 µg GAE/g) were determined to increase depending on the increasing propolis addition rate. Although propolis increases the antioxidant activity and phenolic substance content of the food models to which it is added due to its rich bioactive content, sensory properties of the food models were analysed due to propolis extracts' unique, intense taste, colour and flavor, and the results were evaluated with Principal Component Analysis. In terms of both food models, the products with propolis produced by maceration extraction had higher sensory evaluation scores. In contrast, the control samples without propolis were found to be similar to the products with 1% and 2% propolis added, respectively. The products with 4% propolis added showed separate clustering with low evaluation scores.

Bee Bread Boosts Probiotic Yoghurt: Unveiling the Impact on Physiochemical, Microbiological, and Sensory Attributes

This study aimed to investigate the effects of bee bread on some parameters in probiotic yoghurt production. The bee bread composition contained the elements B, Ca, Fe, K, Mg, Na, P, and Zn. The analysis of sugar composition revealed the presence of fructose, glucose, and sucrose. The organic acid and phenolic substance content were assessed. The following values were obtained: oxalic acid (1.26 mg/g), malic acid (7.79 mg/g), ascorbic acid (0.91 mg/g), citric acid (2.73 mg/g), p-coumaric acid (15.3 µg/g) and kaempferol (5,562.4 µg/g). The study determined the tocopherol content, specifically alpha (7.09 µg/g), beta (0.4 µg/g), gamma (0.77 µg/g), and delta (0.31 µg/g). A total of 55 distinct components were identified while analyzing the volatile and aroma profiles. This study found that the IC50 value of bee bread was 1.414 mg/mL. Bee bread did not affect physicochemical parameters such as pH, acidity, dry matter, ash, milk fat, and water holding capacity (P>0.05) but affected protein and syneresis (P

Effects of microwave drying on color change, phenolic substance content and phenolase activity of different parts of persimmon slices

Effects of microwave drying on color change, phenolic substance content and phenolase activity of different parts of persimmon slices

СЕЛЕКЦИОННАЯ РАБОТА АНАПСКОЙ ЗОНАЛЬНОЙ ОПЫТНОЙ СТАНЦИИ ВИНОГРАДАРСТВА И ВИНОДЕЛИЯ (2022)

This article presents the results of research breeding work carried out in 2022. As a result, 300 seedlings were obtained, which are currently planted in a permanent place on a hybrid plot. 20 combinations of crosses were carried out, ten of which were made to obtain new high-quality technical varieties with high quality of final products and resistant to the main biotic and abiotic stressors. Ten more combinations were carried out in order to obtain high-quality large-berry a nd seedless table varieties with an early ripening period. As a result of crosses, 4,500 seeds were obtained. 3 hybrid forms of grapes of average ripening period, average growth strength, high-yielding and tolerant to phylloxera have been allocated to the elite. As a result of the mechanical analysis, it was found that the studied hybrids are slightly superior in the mechanical composition of the bunches to the control variety. As a result of chemical analysis, it was found that elite hybrid forms have high sugar accumulation and optimal acidity compared to the control variety, as well as a high content of phenolic substances along with a low presence of nitrogenous substances in the must. These hybrids are promising for further study. In 2022, technical grape varieties Varvarovskiy and Garmoniya were included in the State Register of Breeding Achievements of the Russian Federation approved for use. In addition, 5 sources of valuable traits were identified among grape varieties, including: large–berry – 2 varieties – Yubiley Moldavii and Kobzar, and seedless – 3 varieties - Ruby Sedlless, Assol and Lotos. Some of them were used in crosses to create new varieties, clones and hybrids of grapes, providing increased stability of agrocenosis and stability of fruiting.

Processing and preservation of apple juice by pulsed electric fields combined with cinnamon essential oils: Exploring the effect of synergism

AbstractApple juice samples were treated by pulsed electric field (PEF) alone and in combination with cinnamon essential oils (CEO) at 0.0005, 0.003, and 0.06 μL mL−1 concentrations as a function of treatment time. Results revealed 11 different compounds with the highest concentrations of 44.79% 3‐propenal 3‐phenyl, 34.98% trans‐cinnamaldehyde, and 10.18% 4‐propenal 3‐phenyl in CEO. pH and total soluble solids of the apple juice samples significantly decreased; whereas total phenolic substance content of the samples significantly increased by added CEO. The same process parameters caused 3.26 ± 0.19 and 3.83 ± 0.16 log reductions on TAMB and TMY, revealing no detectable numbers after PEF treatment. Similarly, maximum 5.13 and 3.87 log reductions on Escherichia coli O157:H7 and Listeria monocytogenes were obtained on 0.06 μL mL−1 CEO added samples treated after 604 μs. Moreover, increased CEO concentration, when treatment time was constant, caused significantly more microbial inactivation. Increase in treatment time resulted in an incline on ΔH of the samples. Response optimization revealed that 604 μs treatment time and 0.06 μL mL−1 concentration were the optimal treatment parameters with 0.63 composite desirability.

ИЗУЧЕНИЕ ФИЗИКО-ХИМИЧЕСКИХ ПОКАЗАТЕЛЕЙ АБОРИГЕННЫХ СОРТОВ ВИНОГРАДА САРЫ ПАНДАС И СОЛДАЙЯ

The results of studies of carbohydrate-acid and phenolic complexes, biochemical properties of native grape varieties Sary pandas and Soldaya growing in the Crimean conditions (village of Vilino, Bakhchisaray district) are presented. The classic grape variety Aligote, which grows in the same edaphoclimatic conditions, was used as a control. It was noted that the carbohydrate-acid complex of the must in the studied varieties was within the recommended range of values: technological maturity index - 217-241, glucoacidometric index - 2.8-3.0, and was within the control grape variety. The assessment of the phenolic complex showed that the technological reserve was within the limits of the values of the control grape variety. At the same time, some indicators of the phenolic complex exceeded the values of the control variety: the initial content of phenolic substances was 1.8-2.1 times in both studied varieties, the maceration ability was 1.6 times (in the Sary pandas variety), which determines the selection of technological methods at the stage of grape processing, excluding the transfer of these components. It has been established that the studied varieties have a low oxidizing capacity, which is a favorable factor for the production of low-oxidized wine materials. The possibility and prospects of using these varieties in the production of wine materials for table and sparkling wines are shown, taking into account the application of the recommendations.

Giresun'da Yetiştirilen Fındık (Corylus avellana L.) Yapraklarında Toplam Antioksidan Aktivite, Fenolik Madde ve İndirgeyici Güç Miktarlarının Belirlenmesi

In the present study, total antioxidant activity (TAC), phenolic compound amounts (TPC) and reducing power (RP) of hazelnut leaves collected from Giresun were investigated. Antioxidant levels were determined in the water extracts of hazelnut leaves by using methods according to the appropriate literature. In the results obtained from water extracts at three different doses (1, 2.5 and 5 mg/kg), it was determined that the total antioxidant capacity was high depending on the dose and phenolic content. The high antioxidant capacity of hazelnuts produced in humid regions in our country also depends on the phenolic substance content it has.

Phenolic Composition and Antioxidant Activity of Tanacetum parthenium Cultivated in Different Regions of Ukraine: Insights into the Flavonoids and Hydroxycinnamic Acids Profile.

Tanacetum parthenium, also known as feverfew, is rich in bioactive compounds, namely sesquiterpene lactones, flavonoids, and volatile oils. Sesquiterpene lactones possess anti-migraine activity, while phenolic compounds possess anti-inflammatory and antioxidant action. Phytochemical composition determines the pharmacological activity and so profiling is essential in quality assessment. The study aimed to evaluate cultivated feverfew plants' phenolic profiles and antioxidant activity. Eleven phenolic compounds were identified in the samples of feverfew in Ukraine. Hydroxycinnamic acids predominate in the quantitative content of all the samples, namely chlorogenic acid, 3,5-dicaffeoylquinic acid, 3,4-dicaffeoylquinic acid and 4,5-dicaffeoylquinic acid. The total content of flavonoids ranged from 0.8 to 2.6%; the content of hydroxycinnamic acids varied from 3.3 to 6.5%. The obtained data testify to the prospects of using Ukrainian feverfew as a raw material with a significant content of phenolic substances to develop new herbal medicines.

Exogenous acetone O-(2-naphthylsulfonyl)oxime improves the adverse effects of excess copper by copper detoxification systems in maize

The current study is to elucidate the responses of maize seedlings to excess copper and acetone O-(2-naphthylsulfonyl)oxime (NS) pretreatment. The study was divided into the following experimental groups: 18 h distilled water (DW) control (C), 6 h 0.3 mM NS + then 12 h DW (NS), 6 h DW + then 12 h 1 mM CuSO4.5H2O (CuS), 0.3 mM NS for 6 h + then 1 mM CuSO4.5H2O (NS + CuS) for 12 h. When the NS + CuS group is compared with the CuS group; It accumulated 10% more copper, while the ABA, H2O2, MDA, and carotenoid contents decreased significantly, the total chlorophyll, proline, gallic acid, ascorbic acid, catechol, trans-P-qumaric acid, and cinnamic acid contents increased. While SOD activity, which is one of the antioxidant system enzymes, decreased with NS application, GPX, CAT, and APX activities increased despite copper stress. When all the findings are evaluated as a whole, exogenous NS, despite excessive copper, ameliorated the adverse effects of copper stress by increasing the effectiveness of the enzymatic and non-enzymatic components of the antioxidant system and the contents of phenolic substances. In addition, increasing the copper content by 10% reveals its importance in terms of NS phytoremediation. Abbreviation: Style-sheet: When full form and abbreviated form both are used as keywords, retain both as provided by the author

Investigation of the influence of fermentation conditions on the content of biologically active substances of the phenolic complex in young red wines

The article presents data on the study of the influence of fermentation conditions on the content of biologically active substances of the phenolic complex in young red wines.Red wines, due to the high content of phenolic substances in them, have P-vitamin activity, antiglycemic, antihepatoxic and antimutagenic effects, as well as antimicrobial and other types of biological activity. Many of the phenolic substances act as natural antioxidants, have a radical-cleansing ability, and help reduce blood cholesterol levels. Thanks to these properties, red wines contribute to the prevention of many diseases and correct the antioxidant status of a person.The objects of the research are wine materials obtained from grapes of the Moldova variety by the method of carbon dioxide maceration, with a process duration of 4 days or 7 days. In the second case, additional introduction of carbon dioxide of exogenous origin hasa been used. As a control one, wine material obtained by traditional technology has been used, as a result of must fermentation on pulp with a floating cap.The influence of fermentation conditions on the total content of monomeric and polymeric phenolic compounds, as well as on the mass concentration of individual phenolic acids and flavonoids, has been studied.It has been established that an increase in the duration of maceration of a bunch of grapes up to 7 days, as well as the additional introduction of CO2 of exogenous origin, have contributed to the intensification of extraction processes and led to a natural increase in the concentration of substances of the phenolic complex.Thus, the possibility of using carbon dioxide maceration, which ensures the optimal accumulation of substances of the phenolic complex, has been established for the production of young red table wines, especially when processing high-acid grape varieties with a high content of anthocyanins and tannin. Carrying out carbon dioxide maceration of whole bunches of grapes under conditions of anaerobiosis has contributed to the preservation of biologically active substances in wine, including vitamins, stilbenes, phenolcarboxylic acids.