Content Of Polyphenolic Compounds Research Articles

Pitahaya (Hylocereus ocamponis)-Peel and -Flesh Flour Obtained from Fruit Co-Products—Assessment of Chemical, Techno-Functional and In Vitro Antioxidant Properties

The aim of this work was to assess the chemical composition and physico-chemical, techno-functional, and in vitro antioxidant properties of flours obtained from the peel and flesh of pitahaya (Hylocereus ocamponis) to determine their potential for use as ingredients for food enrichment. The chemical composition, including total betalains, mineral content, and polyphenolic profile, was determined. The techno-functional properties (water holding, oil holding, and swelling capacities) were also evaluated. For the antioxidant capacity, four different methodologies, namely ferrous ion-chelating ability assay, ferric-reducing antioxidant power assay; 1,1-Diphenyl-2-picrylhydrazyl radical scavenging ability assay, and 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) radical assay, were used. Pitahaya-peel flour had higher values for protein (6.72 g/100 g), ash (11.63 g/100 g), and dietary fiber 56.56 g/100 g) than pitahaya-flesh flour, with values of 6.06, 3.63, and 8.22 g/100 g for protein, ash, and dietary fiber, respectively. In the same way, pitahaya peel showed a higher content of minerals, betalains, and polyphenolic compounds than pitahaya-flesh flour, with potassium (4.43 g/100 g), catechin (25.85 mg/g), quercetin-3-rhamnoside (11.66 mg/g) and myricetrin (12.10 mg/g) as principal compounds found in the peel. Again, pitahaya-peel flour showed better techno-functional and antioxidant properties than pitahaya-flesh flour. The results obtained suggest that the flours obtained from the peel and pulp of pitahaya (H. ocamponis) constitute a potential material to be utilized as an ingredient in the food industry due to the high content of bioactive compounds such as betalains, phenolic acids, and flavonoids, with notable antioxidant capacity.

Abstract PO4-24-09: Grape seed extract inhibits EGFR signaling pathway as a main factor of tamoxifen resistant in hormone receptor positive breast cancer

Abstract Purpose Because more than 60% of breast cancers are hormone-receptor (HR) positive, endocrine therapy plays an important role. Tamoxifen is an antagonist of estrogen receptor-α and main treatment drug for HR-positive breast cancers. However, efficacy is not satisfactory because of the development of resistance. EGFR expression was associated with poor prognosis in HR-positive breast cancers. Loss of ER by EGFR activation induced tamoxifen resistance. And extracellular signal-regulated kinase (ERK) is another important factor for tamoxifen resistance. Activation of ERK signaling in breast cancer is not only associated with augmented tumor growth and metastasis but also with tamoxifen resistance. Therefore, the inhibition of ERK/EGFR signaling associated with tamoxifen resistance could improve the survival rate. Grape seed extract (GSE) is which contains a high content of flavonoid polyphenolic compounds. GSE is known to have various pharmacological effects, including antioxidant, anti-inflammatory, antitumor activity. In this study, we explored the activity of GSE in tamoxifen resistant breast cancer cells by inhibiting EGFR signaling pathway. Method We examined the suppressive effect of GSE on various signaling pathways. To confirm the pharmacological activity of GSE, we treated EGFR positive breast cancer cells with GSE. Levels of mRNA and protein expression were analyzed by real-time PCR and western blot. And cell proliferation and invasiveness were analyzed by the colony-forming assay and the Boyden chamber assay. Results 1. GSE down regulates EGFR and ERK in EGFR positive breast cancer cell line. The cells were treated with the indicated concentrations GSE for 48 hrs. The levels of p- and t-ERK and t-EGFR were measured through Western blotting. The levels of phosphorylated EGFR and ERK were decreased by GSE at the indicated doses for 48hrs. 2. EGF, a ligand of EGFR, upregulates the MMP-9 and GSE suppresses MMP-9. Matrix metalloproteinase-2 (MMP-2) and matrix metalloproteinase-9 (MMP-9) are upregulated in most cancers and play crucial roles in modulating invasion and metastasis. EGFR with its ligand epidermal growth factor (EGF) regulates Matrix metalloproteinase-2 (MMP-2) and matrix metalloproteinase-9 (MMP-9). After treating EGFR positive breast cancer cells with EGF and TGF, MMP-9 levels were increased. However, MMP-9 level was decreased with GSE as indicated doses for 48hrs. Conclusion Taken together, GSE inhibited the ERK/EGFR and EGF/MMP-9 signaling pathway in EGFR positive breast cancer cells. Therefore, we propose the possibility of GSE as an effective adjuvant for tamoxifen resistant breast cancer. Citation Format: Seung Pil Jung, Eun-Shin Lee, Ji Young You, Jung Hwa Chun, Hyunyou Kim. Grape seed extract inhibits EGFR signaling pathway as a main factor of tamoxifen resistant in hormone receptor positive breast cancer [abstract]. In: Proceedings of the 2023 San Antonio Breast Cancer Symposium; 2023 Dec 5-9; San Antonio, TX. Philadelphia (PA): AACR; Cancer Res 2024;84(9 Suppl):Abstract nr PO4-24-09.

The Profile and Content of Polyphenolic Compounds and Antioxidant and Anti-Glycation Properties of Root Extracts of Selected Medicinal Herbs.

The objective of our study was to analyse the extracts from six medicinal herb roots (marshmallow, dandelion, liquorice, angelica, burdock, and comfrey) in terms of antioxidant capacity (ABTS, DPPH) and inhibition of advanced glycation end product (AGEs) formation. The quantification of phenolic acids and flavonoids was analysed using the UHPLC-DAD-MS method. Fifteen polyphenolic compounds were detected in the studied herbs. The higher number of polyphenols were found in marshmallows (ten polyphenols), while the lowest was in comfrey (five compounds). Liquorice root revealed the highest individual phenolic concentration (382µg/g dm) with the higher contribution of kaempferol-3-O-rutinoside. Comfrey root extract was characterised by the most abundant TPC (Total Phenolic Content) value (29.79mg GAE/ g dm). Burdock and comfrey showed the strongest anti-AGE activity studies with the BDA-GLU model. Burdock root was also characterised by the highest anti-AGE activity in the BSA-MGO model. The highest antioxidant capacity was determined by ABTS (72.12 µmol TE/g dw) and DPPH (143.01 µmol TE/g dw) assays for comfrey extract. The p-coumaric acid content was significantly correlated with anti-AGE activity determined by the BSA-MGO model. This research sheds new light on the bioactivity of root herbs, explaining the role of p-coumaric acid in preventing diabetes.

Profiling and optimized extraction of bioactive polyphenolic compounds from young, red-fleshed apple using eco-friendly deep eutectic solvents

Red-fleshed apple cultivars with an enhanced content of polyphenolic compounds have attracted increasing interest due to their promising health benefits. Here, we have analysed the polyphenolic content of young, red-fleshed apples (RFA) and optimised extraction conditions of phenolics by utilising natural deep eutectic solvents (NDES). We also compare the antioxidant, neuroprotective and antimicrobial activities of NDES- and methanol-extracted phenolics from young RFA. High-performance liquid chromatography coupled to high-resolution mass spectrometry (HPLC-HRMS) was used for phenolics identification and quantification. Besides young RFA, ripe red-fleshed, young and ripe white-fleshed apples were analysed, revealing that young RFA possess the highest phenolic content (2078.4 ± 4.0 mg gallic acid equivalent/100 g), and that ripe white-fleshed apples contain the least amount of phenolics (545.0 ± 32.0 mg gallic acid equivalent/100 g). The NDES choline chloride-glycerol containing 40 % w/w H2O gave similar yields at 40 °C as methanol. In addition, the polyphenolics profile, and bioactivities of the NDES extract from young RFA were comparable that of methanol extracts. Altogether, our data show that NDES extracts of young RFA are a promising source of bioactive polyphenolics with potential applications in diverse sectors, e.g., for functional food production, smart material engineering and natural therapies.

Antimicrobial efficacy of Punica granatum Lythraceae peel extract against pathogens belonging to the ESKAPE group.

The improper use and abuse of antibiotics have led to an increase in multidrug-resistant (MDR) bacteria resulting in a failure of standard antibiotic therapies. To date, this phenomenon represents a leading public health threat of the 21st century which requires alternative strategies to fight infections such as the identification of new molecules active against MDR strains. In the last 20 years, natural extracts with biological activities attracted scientific interest. Following the One Health Approach, natural by-products represent a sustainable and promising alternative solution. Consistently, the aim of the present study was to evaluate the antimicrobial activity of hydro-alcoholic pomegranate peel extract (PPE) against MDR microorganisms belonging to Enterococcus faecium, Staphylococcus aureus, Klebsiella pneumoniae, Acinetobacter baumannii, Pseudomonas aeruginosa, and Enterobacter spp. "ESKAPE" group pathogens. Through semiquantitative and quantitative methods, the PPE showed effective antimicrobial activity against Gram-positive and Gram-negative MDR bacteria. The kinetics of bactericidal action of PPE highlighted that microbial death was achieved in a time- and dose-dependent manner. High concentrations of PPE exhibited antioxidant activity, providing a protective effect on cellular systems and red blood cell membranes. Finally, we report, for the first time, a significant intracellular antibacterial property of PPE as highlighted by its bactericidal action against the staphylococcal reference strain and its bacteriostatic effect against clinical resistant strain in the HeLa cell line. In conclusion, due to its characterized content of polyphenolic compounds and antioxidant activity strength, the PPE could be considered as a therapeutic agent alone or in conjunction with standard antibiotics against challenging infections caused by ESKAPE pathogens.

Exploring the Influence of Origin, Harvest Time, and Cultivation Method on Antioxidant Capacity and Bioactive Compounds of Matcha Teas.

Matcha, or powdered green tea, has been gaining popularity and is no longer consumed only in the form of infusions, finding new uses in gastronomy and the food industry. The range of teas available on the food market has expanded considerably; hence, the aim of this study was to determine, for the first time, the antioxidant capacity and contents of antioxidant compounds in various Matcha teas available on the Polish market, taking into account the country of origin, time of harvest, and conventional vs. organic cultivation. Eleven green-tea powders were used in the analyses performed using spectrophotometric methods (Trolox equivalent antioxidant capacity, Ferric-Ion-Reducing Antioxidant Power, Total Polyphenol Content, Total Flavonoid Content, Vitamin C Content) and HPLC methods (polyphenolic acids, flavonoids, and caffeine). Antioxidant capacity ranged from 7.26 to 9.54 mM Trolox equivalent/L while reducing power ranged from 1845.45 to 2266.12 Fe(II)/L. Total phenolic content amounted to 820.73-1017.83 mg gallic acid equivalent/L, and total flavonoid content was 864.71-1034.40 mg rutin equivalent /L. A high vitamin C content was found, ranging from 38.92 to 70.15 mg/100 mL. Additionally, a high content of caffeine that ranged between 823.23 and 7313.22 mg/L was noted. Moreover, a high content of polyphenolic compounds, including epicatechin gallate, myricetin, gallic acid, and 4-hydroxybenzoic acid, was found. The phytochemical composition and antioxidant properties depended on the harvest time, type of cultivation, and country of origin. Therefore, Matcha tea infusions have been shown to be a valuable source of antioxidants that can be used in the daily diet.

Polyphenol Profile, Antioxidant Activity and Yield of Cynara cardunculus altilis in Response to Nitrogen Fertilisation

Cardoon leaves are of great pharmaceutical importance due to their high content of polyphenol compounds. Polyphenolic compounds have attracted much interest due to their health-promoting effects. The content of these compounds in C. cardunculus depends on several factors, such as genotype, crop management, plant tissues, harvest time, and storage time. In this study, the effects of nitrogen (N) fertilisation (rates and forms) on the biomass yield and polyphenol profile of the leaves were determined. Increasing the amount of N up to 180 kg-ha−1 in fertilisation did not significantly increase the air-dried biomass yield of the leaves. On the contrary, it led to lower concentrations of total phenolic compounds (TP), total flavonoids (TF), caffeic acid, cynarin, and luteolin. Improvements in performance were achieved when 120 kg-ha−1 N rate was applied and increases in TP, TF content, and radical scavenging activity were observed. The applied N forms (NO3, NH4 or urea) had different effects on the concentrations of individual compounds and leaf air-dried biomass. Higher concentrations of cynarin, luteolin, and luteolin-7-O-glucoside were found when the N forms NH4 and urea were applied; higher caffeic acid content was found when urea was applied. The application of NO3 and urea in fertilisation reduced the level of luteolin-7-O-rutinoside, while the application of NO3 and NH4 reduced the amount of caffeic acid. The obtained results provide a better understanding of the effects of N rates and forms on cardoon leaves over two growing seasons.

Biomorphological features and antioxidant activity of mint species of non-hybrid origin growing in the North Caucasus region

Introduction. Modern researchers note the role of antioxidants in the correction of fat and carbohydrate metabolism, so the search for new raw materials for obtaining substances with antioxidant activity is relevant. Polyphenolic compounds are considered the most powerful natural antioxidants. Our attention was drawn to non-hybrid mint species growing in the North Caucasus region. Objective. Study of biomorphological features and economically valuable characteristics of the species Mentha L. (Lamiaceae), their phytochemical characteristics based on the content of essential oil and some phenolic compounds, determination of antioxidant activity to substantiate the prospects for use in medicine and pharmacy. Material and methods. The studies were carried out according to the methods of the State Pharmacopoeia (SP) XIV and XV editions. Samples of raw mint (M. arvensis L.), watermint (M. aquatica L.), longleaf mint (M. longifolia (L.) Huds.), flea mint (M. pulegium L.), m spicata (M. spicata L.), harvested in forest-steppe and steppe zones, as well as on mountain slopes, damp places, sometimes in wastelands, in North Ossetia – Alania, Karachay-Cherkessia, Kabardino-Balkaria and the Stavropol Territory in their natural places of growth (end of July–August 2021–2023). Objects were dried using the air-shadow method. Antioxidant activity was determined by amperometric and titrimetric methods. Results. Non-hybrid mint species growing in the North Caucasus contain essential oils, hydroxycinnamic and triterpene acids, flavonoids and polyphenolic compounds. The established antioxidant properties of hydroalcoholic extracts of mint species, in addition to the traditionally known choleretic and antispasmodic effects, can be considered significant for reducing body weight. Conclusion. The content of essential oil and polyphenolic compounds in various types of mint, as well as the established antioxidant properties of aqueous-alcoholic extracts, in addition to the traditionally known choleretic and antispasmodic effects, can be considered significant for weight loss.

Bioactive Potential of Carrot-Based Products Enriched with Lactobacillus plantarum.

The primary goal of this study was to generate different kinds of functional products based on carrots that were supplemented with lactic acid bacteria. The fact that carrots (Daucus carota sp.) rank among the most popular vegetables in our country led to the convergence of the research aim. Their abundance of bioactive compounds, primarily polyphenols, flavonoids, and carotenoids, offers numerous health benefits. Among the obtained products, the freeze-dried carrot powder (FDCP) variation presented the highest concentrations of total carotenoids (TCs) and β-carotene (BC) of 26.977 ± 0.13 mg/g DW and 22.075 ± 0.14 mg/g DW, respectively. The amount of total carotenoids and β-carotene significantly increased with the addition of the selected lactic acid bacteria (LAB) for most of the samples. In addition, a slight increase in the antioxidant activity compared with the control sample for the FDCP variant, with the highest value of 91.74%, was observed in these functional food products. The content of polyphenolic compounds varied from 0.044 to 0.091 mg/g DW, while the content of total flavonoids varied from 0.03 to 0.66 mg/g DW. The processing method had an impact on the population of L. plantarum that survived, as indicated by the viability of bacterial cells in all the analyzed products. The chromatographic analysis through UHPLC-MS/MS further confirmed the abundance of the bioactive compounds and their corresponding derivatives by revealing 19 different compounds. The digestibility study indicated that carotenoid compounds from carrots followed a rather controlled release. The carrot-based products enriched with Lactobacillus plantarum can be considered newly functional developed products based on their high content of biologically active compounds with beneficial effects upon the human body. Furthermore, these types of products could represent innovative products for every related industry such as the food, pharmaceutical, and cosmeceutical industries, thus converging a new strategy to improve the health of consumers or patients.

The use of blackcurrant pomace and erythritol to optimise the functional properties of shortbread cookies

As a result of the production of blackcurrant juice, pomace is produced, which is a cheap, easy to further process raw material with high health benefits. The aim of the research was to develop a recipe for shortbread cookies based on blackcurrant pomace (0, 10, 30, 50%) and erythritol, and to assess their nutritional value (content of proteins, fats, sugars, dietary fibre, selected minerals and energy value), pro-health properties (antioxidant and anti-diabetic capacity) and sensory evaluation. The energy value of products with 50% of pomace sweetened with erythritol was nearly 30% lower compared to traditional cookies, while the content of dietary fibre was 10 times higher in products with the highest percentage of pomace. The antioxidant capacity and the total content of polyphenolic compounds increased with the increase in pomace content. The ability to inhibit α-amylase by shortbread cookies without pomace was about 400 times lower than those with 50% pomace. The results of the sensory evaluation showed that erythritol-sweetened cookies have more desirable characteristics compared to sucrose-sweetened cookies. Finally, it was proved that the proposed products are an excellent proposal for people struggling with food-dependent diseases, as well as being an opportunity to manage waste from the fruit industry.

Comparison of the Antioxidant and Sensorial Properties of Kvass Produced from Mountain Rye Bread with the Addition of Selected Plant Raw Materials

Consumers’ growing awareness of healthy nutrition results in an increase in demand for the production of beverages with health-promoting properties. An example of such a product is kvass produced in the fermentation process. This research aimed to determine the impact of plant additives on the antioxidant and sensorial properties of kvass made from bread based on mountain rye flour. The bread extract was fermented at different temperatures (28 and 34 °C). Additives of 3, 5, and 10% were used in the tests, which included black chokeberry juice and infusion, sea buckthorn fruit juice and infusion, and peppermint leaf infusion. A higher fermentation temperature in the production process resulted in an improvement in the organoleptic and antioxidant properties of the tested kvasses. The highest antioxidant activity was demonstrated by kvass with the addition of 10% black chokeberry juice (0.734 µmol Trolox g−1 (ABTS), 4.90 µmol of Trolox g−1 (DPPH)), and a peppermint leaf infusion (0.773 µmol Trolox g−1 (ABTS), 4.71 µmol Trolox g−1 (DPPH)). The conditions of kvass production and the type and amount of the additive influenced the selected physicochemical parameters of the obtained kvasses. The chromatographic analysis confirmed the content of 13 phenolic compounds in kvass with the addition of black chokeberry juice, which was 1.68–1.73 mg/100 mL of the finished product with a 10% share of the additive. The 11 phenolic compounds in kvass with the addition of peppermint infusion were confirmed for 7.65–6.86 mg/100 mL of the finished product with 10% of the additive. Kvass enriched with additives from black chokeberry fruit and peppermint leaves may be a promising new category of functional beverages with health-promoting properties resulting from the content of polyphenol compounds. It could be a better base for enrichment with raw materials that are richer in these compounds than pasteurized products.

Biological Properties of Recently Described Wild Bramble Rubus oklejewiczii against the Species from Similar Niches.

The aim of this study was to compare the biological properties, such as antiviral, antibacterial, and antioxidant, of recently described pentaploid species Rubus oklejewiczii with tetraploid taxa growing in similar habitats including R. plicatus, R. gracilis, and R. wimmerianus. The antiviral potential was analyzed against bacteriophages with different genetic material: phi6 (a surrogate for the SARS-CoV-2 virus), T7, phiX174, and MS2. Antibacterial properties of fruit and leaf extracts were determined against Staphylococcus aureus, Bacillus cereus, Escherichia coli, and Salmonella enterica. The total phenolic content, as well as anthocyanins, ascorbic acid, pH, and antioxidant properties (FRAP and DPPH) were determined. R. oklejewiczii leaf extract was characterized by the weakest antibacterial and antiviral properties, which was closely correlated with the lowest content of polyphenolic compounds and antioxidant properties. The strongest biological properties were observed for R. wimmerianus leaves. Fruit extracts were characterized by lower phenolic content and antioxidant activities than leaves, with the lowest values observed for R. oklejewiczii extract. The antibacterial properties of fruit extracts were strongest for R. gracilis. The strongest antiviral potential was observed for R. oklejewiczii and R. wimmerianus fruit extracts against the bacteriophage phi6, which correlated with the lowest pH and the highest ascorbic acid content. The positive effect of the higher ploidy of R. oklejewiczii for most of the analyzed biological properties was not observed except for the antiviral potential of fruit extract. Due to its large and tasty fruits, this species seems to be very promising for cultivation and attractive for consumers, even though most of its biological properties were not any better compared to other examined tetraploid species.

Yeast Starter Culture Identification to Produce of Red Wines with Enhanced Antioxidant Content.

Grape variety, quality, geographic origins and phytopathology can influence the amount of polyphenols that accumulate in grape tissues. Polyphenols in wine not only shape their organoleptic characteristics but also significantly contribute to the positive impact that this beverage has on human health. However, during the winemaking process, the total polyphenol content is substantially reduced due to the adsorption onto yeast wall polymers and subsequent lees separation. Despite this, limited information is available regarding the influence of the yeast starter strain on the polyphenolic profile of wine. To address this issue, a population consisting of 136 Saccharomyces cerevisiae strains was analyzed to identify those with a diminished ability to adsorb polyphenols. Firstly, the reduction in concentration of polyphenolic compounds associated to each strain was studied by assaying Total Phenolic Content (TPC) and Trolox Equivalent Antioxidant Capacity (TEAC) in the wines produced by micro-scale must fermentation. A total of 29 strains exhibiting a TPC and TEAC reduction ≤ 50%, when compared to that detected in the utilized grape must were identified and the nine most-promising strains were further validated by larger-scale vinification. Physico-chemical analyses of the resulting wines led to the identification of four strains, namely ITEM6920, ITEM9500, ITEM9507 and ITEM9508 which showed, compared to the control wine, a TPC and TEAC reduction ≤ 20 in the produced wines. They were denoted by a significant (p < 0.05) increased amount of anthocyanin, quercetin and trans-coutaric acid, minimal volatile acidity (<0.2 g/L), absence of undesirable metabolites and a well-balanced volatile profile. As far as we know, this investigation represents the first clonal selection of yeast strains aimed at the identifying "functional" fermentation starters, thereby enabling the production of regional wines with enriched polyphenolic content.

Evaluation of the antimicrobial ac- tivity of the extracts of oregano and marsh cinquefoil against gram-positive and gram-negative bacteria

   One of the most critical problems in animal husbandry and public health is antibiotic resistance, associated with the widespread use of antibiotic drugs. As a result, pathogenic microorganisms develop antibiotic resistance, which creates the need to either increase their dosage or replace them with other medications. Phytobiotics are a promising alternative to antibiotic drugs. Phytobiotics are active substances of medicinal plants that exhibit antimicrobial properties against pathogenic microorganisms. The primary sources of antimicrobial activity of phytobiotics are phenolic and polyphenolic compounds. The research aimed to study the antimicrobial activity of oregano (O) extracts and marsh cinquefoil (MC). Alcohol extracts (AE) were prepared from dry raw materials by water-alcohol extraction, and then alcohol-free extracts (AFE) were obtained using vacuum distillation. The content of polyphenolic compounds was studied in the obtained extracts, and the hole method against pathogens such as Staphylococcus aureus, Escherichia coli and Salmonella enterica evaluated their antimicrobial properties. The results showed that in O AFE, the content of polyphenolic compounds was 1.487 mg/ml, in O AE 1.166 mg/ml, in MC AFE 1.349 mg/ml, and MC AE 1.074 mg/ml. All studied extracts showed antimicrobial activity against Staphylococcus aureus. The most significant zones of suppression (1.86 cm) were formed around the wells with O AFE, which were significantly (P&lt;0.01) larger than in the samples with O AE. About gram-negative cultures, zones of suppression were found only in alcoholic extracts, which is most likely a demonstration of the antibacterial activity of ethanol.

Impact of Different Solvents and Temperatures on the Extraction of Bioactive Compounds from Rose Fruits (Rosa rugosa) Pomace

The use of waste brings many environmental and economic benefits to the country. One of the by-products of the fruit industry in Poland is rose fruits pomace. Rose fruit has great nutritional value and is a rich source of beneficial bioactive compounds. The aim of this study was to investigate the effects of temperature (25, 45, and 65 °C), time extraction (15, 30, 45, and 60 min), and different solvents on the recovery of total phenolic compounds (measured by Folin–Ciocalteu) and L-ascorbic acid (measured by the HPLC method) of rose fruits (Rosa rugosa) pomace. Higher temperatures (45 °C and 65 °C) showed a higher content of L-ascorbic acid but also faster degradation of this acid after 30 min of extraction. The highest content of polyphenolic compounds was obtained using 50% acetone at 65 °C (average 37.28 mg gallic acid equivalents/g of freeze-dried pomace) and the lowest using 100% acetone at 25 °C (average 12.46 mg gallic acid equivalents/g of freeze-dried pomace). The highest yield of L-ascorbic acid from pomace was obtained using water as a solvent (average 33.64 mg L-ascorbic acid/g of freeze-dried pomace). Rose fruits pomace extracts could therefore be used as natural bioactive molecules for many industrial applications.

THE ANALYSIS OF THE SELECTED BIOACTIVE PARAMETERS OF BLACK GARLIC PREPARED IN THE SHORT FERMENTATION MODE

Background. Garlic (Allium sativum L.) is characterized by many health-promoting properties due to the presence of sulfur compounds, including allillin, S-allyllocysteine and the high content of polyphenolic compounds. In order to eliminate specific organoleptic characteristics – unfavorable from some consumers’ point of view, garlic can be subjected to a special, low-temperature heat treatment, referred to as aging. This process results in the hydrolysis of poly- and oligosaccharides (fructans) with the participation of intracellular enzymes (fermentation) and the formation of Maillard reaction products (condensation of sugars with amines). As a result, the color, consistency, taste and smell of the final product change and the so-called black garlic is obtained. The aim of the study was to compare the antioxidant properties and the level of total polyphenols, saccharide profile, the content of selected B vitamins and released amino acids of two varieties of raw and black garlic. The experiments were carried out with the use of a commercial short-term fermentation unit from TIROSS. The process was carried out at 70 °C for 192 hours. The amo unt of released amino acids was determined by the ninhydrin method, the content of polyphenols was found using the Folin-Ciocâlteu reagent,antioxidant properties were specified using DPPH free radical and the content of vitamin B and saccharide profile by HPLC. Results and conclusions. The results obtained indicate not only an increase in antioxidant activity, the sum of polyphenols and riboflavin, but also a decrease in the level of free amino acids and thiamine in the garlic obtained after the aging process. The project is in line with a global trend related to the nutrition model oriented towards a vegan diet and the search for new, health-promoting ingredients or recipes based on raw materials with already pre-confirmed attributes as ingredients of functional food.

Determination of the total content of metals, polyphenols, flavonoids and the antioxidant capacity of methanolic and chloroformic extracts from Cichorium intybus

he study aimed to assess the metal content, total polyphenols, and flavonoids in the plant Cichorium intybus L gathered from Bihor, Romania, and to emphasize the antioxidant activity of its bioactive constituents. The materials and methods involved the extraction of two types of extracts from the Cichorium intybus L plant using the Soxhlet extraction method. The extracts were prepared using two different solvents, namely 50% methanol and chloroform. The purpose of this extraction was to assess and compare the total phenolic and flavonoid content, as well as to determine the antioxidant capacity of the extracts using the DPPH and FRAP methods. The methanolic chicory extract had a higher total content of polyphenolic compounds (57.98 ± 0.60 mg GAE/g dry floss) and flavonoids (5.94 ± 0.08 mg QE/g dry floss) compared to the chloroform extract (55.28 ± 1.11 mg GAE/g dry floss) and (5.54 ± 0.13 mg QE/g dry floss). This indicates that methanol is a more effective solvent for extraction than chloroform. The results of the study indicate that the chloroform chicory extract exhibited a higher percentage of inhibition (74.10 ± 0.22%) compared to the methanolic extract (67.47 ± 0.65%) when tested for antioxidant capacity using the DPPH method. Conversely, the methanol extract from chicory demonstrated a higher antioxidant capacity (856.80 µmol TE/g dry chicory) than the chloroform extract (771 µmol TE/g dry chicory) according to the FRAP method. The Cichorium intybus L plant has the potential to yield phytopharmaceutical compounds that can help maintain or enhance human health.

Proximate Nutritional Analysis, Phytochemical Screening and Antioxidant Properties of Aqueous Extract of Neptunia oleracea Leaves

Neptunia oleracea also known as water mimosa is widely consumed by people worldwide including Malaysia. This plant was claimed able to treat several diseases such as epileptic convulsion, syphilis, jaundice, and bloody diarrhea. Moreover, it has been reported to possess antimicrobial, antioxidant, and anti-ulcer properties that benefit human health. Hence, this study investigates the content of macronutrients, micronutrients, phytochemical constituents, total phenolic content (TPC), total flavonoid content (TFC), and antioxidant properties in the aqueous leaf extract of this plant. The study found that N. oleracea leaves were possessed with high fiber (52%), moisture (23.33%), fat (5.33%), protein (5.25%), carbohydrate (6.42%), ash (7.67%), and mineral content with a sequence of Potassium &gt; Calcium &gt; Sodium &gt; Phosphorus. A positive result of tannins, steroids, phenols, and flavonoids were detected. High values of TPC and TFC which were 136.19 ± 0.62 mg GAE/g and 829.17 ± 19.09 mg GAE/g of dry weight respectively were obtained. Meanwhile, the hydrogen peroxide scavenging activity of the plant extract produced an IC50 of 70.09 µg/mL. The presence of a high content of polyphenolic compounds may reflect the antioxidant properties of this plant. In conclusion, the aqueous extract of N. oleracea leaves showed the presence of various phytochemical constituents and has a high content of TPC and TFC which may be derived from its nutritional content.  Hence, consumption of N. oleracea leaves is useful for human health and disease prevention.

Assessment of the Effects of Roasting, Contact Grilling, Microwave Processing, and Steaming on the Functional Characteristics of Bell Pepper (Capsicum annuum L.).

Bell peppers (Capsicum annuum L.) in various stages of maturity are widely used in the diets of individuals and in the food industry; they are consumed both fresh and after thermal processing. However, every type of processing impacts the overall textural and bioactive characteristics of this plant-based food. In order to quantify the changes in the bioactive substances and color-structural characteristics that occur during selected heat treatments (contact grilling, roasting, roasting combined with microwaving, and steam cooking) of bell peppers at three maturity stages (green, yellow, and red), analyses of antioxidant activity, reducing sugar content, polyphenolic compound content, textural properties, and color coordinates in the L*a*b* system were carried out. Some of the processes used, such as contact grilling (15.43 mg GAE/g d.b.) and roasting combined with microwaving (15.24 mg GAE/g d.b.), proved to be beneficial as the total polyphenol content of green peppers (2.75 mg GAE/g d.b.) increased. The roasting (3.49 mg TE/g d.b.) and steaming (6.45 mg TE/g d.b.) methods decreased the antioxidant activity of yellow bell peppers (14.29 mg TE/g d.b.). Meanwhile, the roasting (0.88 mg Glc/g d.b.), contact-grilling (2.19 mg Glc/g d.b.), simultaneous microwaving and roasting (0.66 mg Glc/g d.b.), and steaming (1.30 mg Glc/g d.b.) methods significantly reduced the content of reducing sugars and reducing substances in red bell peppers (4.41 mg Glc/g d.b.). The studies proved that in order to preserve the antioxidant and bioactive properties of bell peppers, it is necessary to consider the use of appropriately selected heat treatments, depending on the different stages of maturity. The proper selection of adequate thermal treatment can not only increase digestibility, but also improve the bioavailability of bioactive substances from this raw material.

Influence of the Extraction Method on the Polyphenolic Profile and the Antioxidant Activity of Psidium guajava L. Leaf Extracts.

The leaves of Psidium guajava L. are an agro-industrial by-product with an outstanding content of polyphenolic compounds; however, there are many factors which can affect the phytochemical profile when valuing this type of plant material, such as temperatures and extraction times involving in the extraction methods applied. In this context, this study analyzed the impact of different extraction methods (Soxhlet, maceration and ultrasound-assisted extraction) on the phytochemical profile (FTIR and UPLC-MS) and the antioxidant activity (ABTS, FRAP and Folin-Ciocalteu) of guava leaf extracts. A yield of phenolic compounds per gram of guava leaf was obtained within the range of 16 to 45 mg/g; on the other hand, the IC50 values determined with the ABTS assay ranged between 78 ± 4 to 152 ± 12 µg/mL. The methanolic extract obtained by Soxhlet was the one with the best reducing power, both in the FRAP assay and in the Folin-Ciocalteu assay. Finally, bioactive compounds such as quercetin, kaempferol and avicularin were identified in the guava leaf extract. It was concluded that the purification of polyphenolics compounds improves the antioxidant capacity, and that the extraction method greatly influences the phytochemical profile and activity of the extracts.