Polyphenol Content Research Articles

Light emitting diodes for the improvement of postharvest quality of wild rocket in soilless and soil-bound cultivation systems

Wild rocket (Diplotaxis tenuifolia (L.) DC cv. Dallas) is a leafy green vegetable appreciated for its pungent taste and healthy properties, often consumed as a ready-to-eat product. The cultivation system is crucial in determining the overall quality, while postharvest storage is fundamental for preserving nutritional quality, phytochemicals, and vitamins. This study aimed to investigate the phytochemical content and microbiological quality of soilless (SS) and soil-bound (SB) wild rocket during cold postharvest storage under blue, red, and green Light Emitting Diode (LED). Blue LED increased chlorophylls and carotenoids in SB after two days of storage, and chlorophyll a in SS after seven days. Furthermore, it reduced H2O2 levels after two days (SS and SB) and lipid peroxidation in SB. Red LED increased phenols in both SS and SB but was detrimental to chlorophyll, carotenoids, and oxidative markers. Green LED had less significant effects. Microbiological growth varied with LED treatment: green light increased mesophilic bacteria in SB, and red light did so in SS by day four, while blue light reduced bacterial growth at the end of storage. Overall, Blue LED was the most effective LED in preserving postharvest quality. Soilless cultivation was particularly beneficial in reducing lipid peroxidation and maintaining cell membrane integrity during long-term storage, and it might also be more effective in preserving ascorbic acid. Conversely, soil-bound cultivation methods could enhance initial polyphenol content or better preserve it during early storage. This study highlights the complex interplay of pre-harvest conditions, postharvest quality, and shelf-life performance.

Metabolite concentrations and the expression profiles of the corresponding metabolic pathway genes in eggplant (Solanum melongena L.) fruits of contrasting colors.

Eggplant (Solanum melongena L.) ranks fifth in importance among vegetable crops of the Solanaceae family, in part due to the high antioxidant properties and polyphenol content of the fruit. Along with the popular purple-fruited varieties of S. melongena, there are cultivars, the fruits of which are rich in phenolic compounds, but are white-colored due to the lack of anthocyanin biosynthesis. Determination of the amount of anthocyanins and other phenolic compounds, as well as carotenoids and sugars, is included in the assessment of the quality of eggplant fruits of commercial (technical) ripeness. In addition to antioxidant and taste properties, these metabolites are associated with fruit resistance to various stress factors. In this study, a comparative analysis of the content of anthocyanins, carotenoids and soluble sugars (sucrose, glucose, fructose) in the peel and pulp of the fruit of both technical and biological ripeness was carried out in purple-fruited (cv. Vlas) and white-fruited (cv. Snezhny) eggplant accessions of domestic selection. The peel and pulp of biologically ripe fruits of the cvs Vlas and Snezhny were used for comparative transcriptomic analysis. The key genes of the flavonoid and carotenoid metabolism, sucrose hydrolysis, and soluble sugar transport were shown to be differentially expressed between fruit tissues, both within each cultivar and between them. It has been confirmed that the purple color of the peel of the cv. Vlas fruit is due to substantial amounts of anthocyanins. Flavonoid biosynthesis genes showed a significantly lower expression level in the ripe fruit of the cv. Vlas in comparison with the cv. Snezhny. However, in both cultivars, transcripts of anthocyanin biosynthesis genes (DFR, ANS, UFGT) were not detected. Additionally, the purple fruit of the cv. Vlas accumulated more carotenoids and sucrose and less glucose and fructose than the white fruit of the cv. Snezhny. Biochemical data corresponded to the differential expression pattern of the key genes encoding the structural proteins of metabolism and transport of the compounds analyzed.

Comparison of different drying technologies for green tea: Changes in color, non-volatile and volatile compounds

Drying technology plays a pivotal role in tea processing. Herein, the differences in color, non-volatile, and volatile components of green tea under various drying methods were investigated. The results indicated that vacuum freeze-microwave increased the L* and b* values, and decreased the a* values of tea leaves. Moreover, vacuum freeze-microwave drying resulted in higher polyphenol content than the other three drying methods although there was no significant difference. A total of 43 volatile compounds were identified. Of these, 2-propanone, ethanol(D), ethanol(M), ethyl acetate(M), 2-methyl-1-butanol, and 2-methylthiophene were found to play an important role in the above discrimination (VIP >1.5). Dry extraction showed a higher content of volatile components than wet extraction. Regardless of the extraction conditions, vacuum freeze-microwave drying exhibited a stronger signal intensity and more volatile components than other drying methods. This study provides a reference for analyzing the quality differences of green tea by different drying methods.

ALLEVIATIVE EFFECTS OF CHITOSAN AND NANOSILVER ON Solanum pimpinellifolium UNDER HEAVY METAL STRESS IN VITRO

This study aimed to investigate the potential mitigation of copper stress in tomato plants (Solanum pimpinellifolium L0566) through the addition of chitosan (CH) or nanosilver (nAg) to Murashige and Skoog (MS) medium under in vitro conditions. Various growth parameters; the proline, malondialdehyde (MDA), total polyphenol and mineral contents; and CIE L*a*b* colour parameters were evaluated. After the multiplication stage, the explants were transferred to MS medium (control); MS + 20 ppm chitosan with a molecular weight of 3.33 kDa (CH3.33); MS + 6 mg l–1 nAg; MS + 100 μM l–1 copper sulfate (CuSO4); MS+20 ppm CH3.33+100 μM l–1 CuSO4; or MS + 6 mg l–1 nAg + 100 μM l–1 CuSO4. The results indicated that while CuSO4 or CuSO4-nAg solutions inhibited growth traits, CH3.33 stimulated growth, particularly shoot production, and plants treated with CH3.33 exhibited better developed roots and a higher fresh mass. Additionally, CH3.33 alleviated the negative effects of CuSO4 on the proline, MDA and total polyphenol contents in tomato plants. Moreover, tomato explants exhibited greener leaves, while those treated with nAg and CuSO4 showed decreased colour values. CH3.33 or nAg positively influenced the mineral content of tomato leaves under heavy metal stress. This study underscores the complex interactions between growth medium components on tomato plant growth, physiology and the mineral content, highlighting the potential of chitosan in mitigating heavy metal stress in tomato plants.

Phytochemical analysis and antioxidant activity of honeys from wild colony and bee culture from five regions of the ivory coast

Honeys have a very complex biological activity due to their composition of phenolic compounds which are very useful for the treatment of certain conditions. The objective of this study is to analyze the phenolic compounds and antioxidant activity of honeys from wild colonies and beekeeping on the Ivory Coast. This study was carried out in five regions of Côte d’Ivoire (Poro, Tchologo, Hambol, Bélier and N’zi). Twenty (20) samples from honey from wild colonies and beekeeping were collected and analyzed. The polyphenol content was quantified by the Folin-Ciocalteu colorimetric method. The aluminum trichloride (AlCl3) method was used to quantify the flavonoids in the extracts. The quantitative evaluation of the antioxidant potential of honeys was carried out by the DPPH test. The tests revealed the presence of polyphenols, tannins and flavonoids. High polyphenol contents were obtained with MSP (4.32 ± 0.02 mgEAG/g), MSH (3.7 ± 0.01 mg EAG/g), MAIPH (3.16 ± 0.02 mgEAG/g) honeys. g), MST (2.95 ± 0.01 mgEAG/g) and MSB (2.74± 0.02 mgEAG/g). MSH honey samples (1.48 ±0.05 mg QE/100 g); MSP (1.36 ± 0.03 mg QE/100 g) recorded the highest flavonoid values. The MAPIH sample (2.56 ± 0.04 mg EQ/g) recorded the highest tannin value. Significant antioxidant capacities were observed in honeys from wild Poro MSP colonies (82.384% at 80 mg/ml) IC50= (44.86 mg/ml).

Influence of Goji Berry EM Fermentation and Saccharification Products as Cosmetic Raw Materials on Hair Protection

Purpose: Recently, as the number of cases of side effects due to exposure to chemicals has increased, consumers' anxiety about chemicals has deepened, and interest in cosmetics using natural extracts that do not use chemical ingredients has increased. No-chemicals are being created and scientific research using natural extracts is expanding. Accordingly, Goji berry, which is a natural product handed down from the private sector and is rich in various functional ingredients such as carotinoids, choline, and zeatin, and is said to be excellent for antioxidation effects, was fermented and the active ingredients and effectiveness (in vitro) were investigated.
 Method: Goji berry, which has been found to contain large amounts of functional ingredients such as betaine and rutin, is extracted through double fermentation using EM (Effective Microorganisms) and malt to obtain total polyphenol content, flavonoid content, total sugar content, DPPH radical scavenging ability, and SOD. Effectiveness (in vitro) was examined through activity, catalase activity, hydrogen peroxide, and peroxidase verified.
 Results: As a result of the measurement, the sugar content increased when the EM (Effective Microorganisms) fermented product was enzymatically fermented after extracting Goji berry fruit with purified water. The difference depending on the enzyme fermentation temperature was also higher when the enzyme fermented at 60°C compared to immediately after fermentation. The sugar content increased by about two-fold. The total polyphenol and total flavonoid content decreased when the EM (Effective Microorganisms) fermentation product of the sealed pressurized hot water extract was enzymatically fermented at 60°C.
 Conclusion: The extract double-fermented from Goji berry fruit through EM (Effective Microorganisms) fermentation and malt enzyme fermentation has excellent antioxidant ability, suggesting the possibility of using Goji berry fruit and EM (Effective Microorganisms) fermentation as a natural antioxidant. I confirmed that it exists. In particular, it has antioxidant and antibacterial functions, and its feasibility as a natural raw material used in hair products was found.

Valorisation of Blackcurrant Pomace by Extraction of Pectin-Rich Fractions: Structural Characterization and Evaluation as Multifunctional Cosmetic Ingredient

Blackcurrant pomace is a widely available waste stream derived from the industrial production of juice rich in pectin and unextracted polyphenols. Since pectin, an emerging class of gastrointestinal prebiotics, is also a common cosmetic ingredient, the aim of this work was to evaluate blackcurrant pomace as a source of pectin-rich fractions suitable for application in prebiotic cosmetics. Hereby, this raw material was valorised by sequential extraction of acid-soluble (by citric acid, CAP) and Ca-bound (by ammonium oxalate, AOPP) pectic polysaccharides. Both fractions had favourable physicochemical features and a similar degree of methyl-esterification between low- and high-methoxyl pectin (approx. 50%), but CAP had significantly higher galacturonic acid content (72.3%), branching, and purity. Regardless of that, both had very high oil (18.96 mL/g for CAP and 19.32 mL/g for AOPP) and water (9.97 mL/g for CAP and 7.32 mL/g for AOPP)-holding capacities and excellent emulsifying properties, making them promising cosmetic ingredients. The polyphenol content was 10 times higher in CAP, while corresponding antioxidant activity was 3-fold higher. Finally, the influence of varying CAP and AOPP concentrations on common skin pathogen, Staphylococcus aureus, and beneficial skin bacteria, Staphylococcus epidermidis, was examined. The results show significant prebiotic potential of two pectic fractions since they were capable of selectively stimulating S. epidermidis, while S. aureus growth was inhibited, whereas CAP demonstrated a particularly high capacity of up to 2.2, even with methicillin-resistant S. aureus.

Upcycling fruit pomaces (orange, apple, and grape-wine): The impact of particle size on phenolic compounds’ bioaccessibility

This work aimed to analyse the effect of particle size on bioactive compounds of different by-products. Orange, apple, and grape-wine by-products obtained from industrial production were dried and ground at two sizes: 1 mm and 0.5 mm. Pomaces were analysed in composition (protein, fat, carbohydrates, moisture, and ash contents) and bioactive compounds (total phenol content by Folin– Ciocalteu method and antioxidant capacity by FRAP assay) and submitted to an in-vitro digestion. FESEM was used to observe the microstructure of samples. All pomaces showed high fibre content (21.7, 31.2, and 58.9 g/100 g, in apple, orange, and grape pomace respectively). Total phenol content in raw material was higher in grape > orange > apple, with no differences (apple) or slight differences (grape and orange) between 1 mm and 0.5 mm particle size. Grape pomace was observed as a porous, more accessible structure, where extracting polyphenols was easier. Orange pomace’, was compact and apple pomace structure was even more compact hindering the raw materials polyphenol extraction. After digestion, total phenol content increased in orange and apple pomace for both particle size. In apple, bioaccessibility of phenolic compounds showed a 5 fold increase for 1 mm sample size and a 4 fold increase for 0.5 mm sample size. In orange, for both sizes bioaccessibility increased but to a lesser extent (2.4 fold). In the case of grape pomace, although polyphenol content decreased after digestion (0.7 fold for both sizes), they showed the highest antioxidant capacity. Regarding the effect of particle size on total polyphenol content and antioxidant capacity, no trend was found in this work for the fruit pomaces studied. In the case of grape and apple, grinding at 1 mm should be adequate regarding antioxidant capacity while in the case of orange, it may be better to use a pomace ground at 0.5 mm.

EFFECT OF COOKING TIME ON BIOCHEMICAL PROPERTIES OF RAFFIA (RAFFIA HOOKERI) HEART CONSUMED AS VEGETABLE IN COTE DIVOIRE

Raffia (Raphia hookeri Mann & Wendl.) heart, a little-known vegetable, is usually eaten after cooking in some regions of the Cote dIvoire. The proximate composition of the fresh state and the effect of cooking time (15, 30 and 45 min) on biochemical parameters were investigated. The results show that fresh raffia heart contains nutrients such as proteins (14.53 ± 0.03 g/100g), lipids (2.60 ± 0.10 g/100g), total sugars (35.61 ± 0.13 g/100g) and phytochemicals, in particular total polyphenols (5.86 ± 0.38 g/100g), flavonoids (0.75 ± 0.20 g/100g) and tannins (1.93 ± 0.9 g/100g). It is also rich in fibre (23.30 ± 0.75 g/100g) and ash (12.60 ± 0.02 g/100g), which contain minerals. Cooking for 15 minutes did not affect the protein content (14.53 ± 0.04 g/100g), but the content of total polyphenols (8.23 ± 0.39 g/100g), lipids (3.60 g/100g) and energy (295.84 ± 3.96 kcal/100g) increased by 28.79%, 2.77% and 0.74% respectively. Conversely, fibre (22.80 ± 0.67 g/100g), flavonoids (0.54 ± 0.10 g/100g) and tannins (1.19 ± 0.13 g/100g) decreased by 2.14%, 28% and 38.34% respectively. Except for lipids, the values of other nutrients decreased after 30 and 45 minutes of cooking. The nutrient values of raffia hearts cooked for 15 minutes are high, which could help to meet the bodys needs. The heart of raffia hookeri traditional food resources is an important source of nutrients. The adoption of a good regeneration and domestication strategy could make Raffia hookeriavailable for large-scale food exploitation and as a source of financial returns.

Sodium alginate edible films incorporating cactus pear extract: antimicrobial, chemical, and mechanical properties

The potential benefits of biodegradable and functional food packaging materials have garnered increasing attention in recent years. Sodium alginate (SA), a commonly utilized polysaccharide, is particularly noteworthy for producing biodegradable films for food packaging. This study aimed to investigate SA-based edible films enriched with various proportions of cactus pear peel extract (CPPE). We assessed the films and extracts for total phenolic content, antimicrobial and antioxidant activities, as well as mechanical properties. Cactus pear peels powder (CPPP) exhibited higher contents of total polyphenols (1243.82 mg GAE/100 g), total flavonoids (18.92 mg QE/100 g), and betalains (2.28 mg/100 g). The main constituents detected were catechol, pyrogallol, catechin, and alpha-coumaric acid, with concentrations of 1013.82, 223.45, 148.21, and 101.02 ppm, respectively, contributing about 45.71%, 9.85%, 6.54%, and 4.46% of the total phenolic compounds. The thickness of the SA films increased from 0.220 mm to 0.265 mm. The tensile strength values ranged from 1.98 to 3.12, while the elongation at break values for SA-CPPE films decreased relative to the plain SA film. Moreover, the inclusion of CPPE improved the barrier characteristics (with water vapor permeability values for SA films with 1%, 2%, and 3% CPPE ranging from 0.72 × 10−5 g·h−1·m−1·Pa−1 to 1.68 × 10−5 g·h−1·m−1·Pa−1) and induced variations in flexibility and resistance. The plain SA film did not exhibit any inhibitory activity against bacteria and fungi. However, the inclusion of CPPE in alginate films showed favorable antibacterial properties, which improved progressively with increasing CPPE concentration. These findings highlight the potential of incorporating active alginate-based films in food preservation.

Protective Effects of Purple Corn (Zea mays L.) Byproduct Extract on Blue Light-Induced Retinal Damage in A2E-Accumulated ARPE-19 Cells.

This study investigated the antioxidative characteristics of Zea mays L. purple corn cob and husk extract (PCHE) and its potential protective effects against blue light (BL)-induced damage in N-retinylidene-N-retinylethanolamine (A2E)-accumulated ARPE-19 retinal pigment epithelial cells. PCHE had a 2,2-diphenyl-1-picrylhydrazyl radical-scavenging capacity and Trolox equivalent antioxidant capacity of 1.28±0.43 mM Trolox equivalents (TE)/g and 2,545.41±34.13 mM TE/g, respectively. Total content of anthocyanins, polyphenols, and flavonoids in the PCHE was 11.13±0.10 mg cyanidin-3-glucoside equivalents/100 g, 227.90±7.38 mg gallic acid equivalents/g, and 117.75±2.46 mg catechin equivalents/g, respectively. PCHE suppressed the accumulation of A2E and the photooxidation caused by BL in a dose-dependent manner. After initial treatment with 25 µM/mL A2E and BL, ARPE-19 cells showed increased cell viability following additional treatment with 15 µg/mL PCHE while the expression of the p62 sequestosome 1 decreased, whereas that of heme oxygenase-1 protein increased compared with that in cells without PCHE treatment. This suggests that PCHE may slow the autophagy induced by BL exposure in A2E-accumulated retinal cells and protect them against oxidative stress.

Antioxidant and antiamylase activities of leaf and root extracts of Ziziphus mauritiana Lam

Ziziphus mauritiana Lam is a plant species widely used in Mali for its medical virtues to treat various diseases including Diabetes. The present study aims to examine the antioxidant and antidiabetic activities of leaf and root extracts of Z. mauritiana Lam collected in Bamako. Phytochemical screening and assay were carried out using conventional methods. The DPPH test was used to evaluate the anti-radical activity, and the antidiabetic potential of the extracts was estimated via the α-amylase inhibition test. Characterization tests revealed the presence of free tannins, flavonoids, coumarins, terpenoids, triterpenes, alkaloids, saponins and anthraquinones in all our extracts. The root extracts revealed higher contents of polyphenols (561.40±22.4 to 218.00±30.2 mg EAG/g) and flavonoids (54.26±4.9 to 132.56±6, 82 mg EQ/g) whatever the solvent, with the exception of Ethyl Acetate. Ethanol extracts showed the best anti-radical potentiel. The IC50was 58.13±1.85 µg/mL for roots and 85.19±0.415 µg/mL for leaves. The results provide a better understanding of the medicinal properties of Z. mauritiana Lam and pave the way for management strategies for diabetes and diseases associated with oxidative stress.

FOLIAR APPLICATION OF DEPOLYMERISED CHITOSAN ENHANCES THE GROWTH AND CONTENT OF POLYPHENOLS AND L-ASCORBIC ACID IN Eucomis autumnalis, AN ORNAMENTAL AND MEDICINAL PLANT

Chitosan and its derivatives are promising plant biostimulants with potentially broad applications in agriculture and horticulture. In this study, we determined the effect of the application method and dose of depolymerised chitosan on morphological characteristics and metabolite levels in Eucomis autumnalis, a medicinal and ornamental plant. Depolymerised chitosan (molecular weight ~154,500 g/mol, number average molecular weight ~22,800 g/mol and degree of deacetylation ~85%) was used at 50 and 100 mg/l by drenching plants or spraying. In general, depolymerised chitosan increased the length of plant leaves and roots, especially at the dose of 100 mg/l, and also increased the fresh weight of leaves, bulbs and roots, with a more potent effect found when depolymerised chitosan was applied as a foliar spray. In addition, spraying the plants with chitosan solution at 50 and 100 mg/l caused a significant increase in the total chlorophyll content, by 55.4% and 42.0%, respectively, and the total polyphenol content, by 77.7% and 59.0%, respectively, compared with the control. On the other hand, the biosynthesis of carotenoids was most favourably affected by the application of 100 mg/l depolymerised chitosan by drenching and 50 mg/l depolymerised chitosan by spraying. Foliar application of depolymerised chitosan led to an increase in leaf L-ascorbic acid content by an average of 36.4%, regardless of the dose. The results suggest that depolymerised chitosan applied as a foliar spray promoted the growth of E. autumnalis and contributed to increased biosynthesis of polyphenols, which may be a future means of obtaining metabolites in this species.

Assessment of the Nutritional Benefits and Aflatoxin B1 Adsorption Properties of Blackberry Seed Cold-Pressed Oil By-Product.

This study explores the potential valorization of blackberry seed oil cake (BBSOC), a by-product of cold-pressed blackberry seed oil (Rubus fruticosus L.), as a nutritionally valuable material with aflatoxin B1 (AFB1) adsorption properties. The chemical and mineral composition, polyphenols, and antioxidant activity of BBSOC flour were assessed. BBSOC was found to be a significant source of fiber (62.09% dry weight) and essential minerals such as Fe (123.48 mg/kg), Mg (1281.40 mg/kg), K (3087.61 mg/kg), and Ca (1568.41 mg/kg). The high polyphenol content, especially ellagic acid, highlighted its biologically active potential. Moreover, BBSOC demonstrated effective biosorption of AFB1 under in vitro conditions at 37 °C, with adsorption efficiencies of 85.36% and 87.01% at pH 3 and 7, respectively. Characterization techniques including SEM, FTIR analysis, Boehm titration, and pH zero charge determination confirmed its AFB1 adsorbing properties. This valorization process reintroduces a secondary product into the food chain, supporting the circular economy and zero-waste concepts. Thus, BBSOC is nutritionally rich and effective in AFB1 biosorption, presenting potential applications as a food or feed additive.

Development of Novel Honey- and Oat-Based Cocoa Beverages—A Comprehensive Analysis of the Impact of Drying Temperature and Mixture Composition on Physical, Chemical and Sensory Properties

This research aimed to assess the influence of drying temperature (50, 60 and 70 °C), honey/oat flour ratio (60:40, 50:50 and 40:60) and cocoa contents (5, 6.25 and 7.5 g/100 g) on the physical (color, moisture content, bulk density, flowability (Hausner ratio, Carr index), dispersibility, solubility, and particle size), chemical (total dissolved solids, conductivity, pH, amount of sugar, color, total polyphenolic content, and antioxidant activity), and sensory properties (powder appearance, color, odor; and beverage appearance, color, odor, sweetness, bitterness, taste, texture) of a newly developed cocoa powder mixture in which honey was used as a sweetener and oat flour as a filler. Also, a further aim of this study was to optimize the composition of the mixture based on chemical, physical and sensory properties. Based on the optimization results, the highest total polyphenolic content and antioxidant activity were achieved at 70 °C with a honey/oat ratio of 50% and a cocoa content of 7.5 g. Drying temperature has a significant effect on powder odor and beverage odor, as well as on beverage bitterness, while the honey/oat flour ratio has a significant effect on color, with primarily values L* and a*. The cocoa contents mostly affect total polyphenolic content and antioxidant activity.

Optimizing Lactic Acid Bacteria Fermentation for Enhanced Summer and Autumn Tea Quality

The level of consumption of summer tea is a problem in the development of China’s tea industry. Current strategies to enhance the quality of summer and autumn teas primarily target the cultivation environment, with less emphasis on processing improvements. This study aimed to optimize the fermentation parameters to impact the quality of summer and autumn teas. We screened four strains of lactic acid bacteria (LAB) suitable for tea fermentation and determined their optimal mix. This optimized blend was applied to ferment summer and autumn teas. Through single-factor experiments, we evaluated the impact of various processing parameters, including the fixation method, rolling degree, inoculation amount, glucose concentration, fermentation temperature, and fermentation duration, on LAB growth and tea quality. The optimal processing conditions were established as microwave fixation, heavy rolling, an inoculation rate of 1.8% LAB, glucose addition at 8.8%, and fermentation at 36.5 °C for five days. Analysis revealed that the fermentation process significantly reduced the levels of polyphenols and ester-type catechins, which are associated with astringency and bitterness while enhancing the content of gamma-aminobutyric acid (GABA). Specifically, after five days, polyphenol content decreased by 26.89%, and GABA levels increased from 0.051 mg/g to 0.126 mg/g. The predominant aroma compounds in the fermented tea were alcohols with floral and fruity scents, constituting 54.63% of the total aroma profile. This research presents a methodical approach to reduce the astringency and bitterness of summer and autumn teas while concurrently increasing GABA levels.

Chemical Markers in Italian Propolis: Chrysin, Galangin and CAPE as Indicators of Geographic Origin

Knowledge of the chemical composition of propolis is crucial for understanding the characteristics of products of different origins, but also for quality control and regulatory purposes. To date, official monographs or official analyses that allow researchers to evaluate propolis in a proper way have not yet been released. This study focuses on the characterization of twenty-seven Italian propolis samples and the identification of chemical markers that define its geographical provenance. Total polyphenol (TP) and total flavonoid (TF) content, alongside the quantification of pinocembrin, chrysin, galangin, and caffeic acid phenethyl ester (CAPE), were identified as potential markers. Additionally, DPPH assays were conducted to evaluate the antiradical activity of propolis samples. Our findings demonstrated that TPs, TFs and pinocembrin differed in propolis of different origins, especially in samples from the islands. However, the quantification of the sum of chrysin and galangin and CAPE provided a clearer distinction of the geographical origin of the propolis samples. In contrast, the DPPH assay did not prove useful for this purpose, as most results were similar and, therefore, not significant. This study lays the groundwork for future research on propolis. These findings could contribute to the development of more refined methods for distinguishing propolis origins, enhancing the understanding, valuation and quality control of this natural product in various applications.

Chemical Composition and Antioxidant Activity of Six Allium Extracts Using Protein-Based Biomimetic Methods.

Medicinal plants are a valuable reservoir of novel pharmacologically active compounds. ROS and free radicals are primary contributors to oxidative stress, a condition associated with the onset of degenerative diseases such as cancer, coronary heart disease, and vascular disease. In this study, we used different spectrophotometry methods to demonstrate the antioxidant properties of 6 Allium extracts: Allium fistulosum; Allium ursinum; Allium cepa: Arieș red cultivar of A. cepa, and white variety of A. cepa; Allium sativum; and Allium senescens subsp. montanum. HPLC-MS determined the chemical composition of the extracts. Among the tested extracts, the Arieș red cultivar of A. cepa stands out as having the best antioxidant activity, probably due to the high content of polyphenols and alliin (12.67 µg/mL and 3565 ng/mL, respectively). The results obtained in this study show that Allium extracts have antioxidant activity, but also free radical scavenging capabilities. Also, their interactions with cytochrome c and hemoglobin can be the basis of future studies to create treatments for oxidative stress-related diseases.

Influence of Harvesting Stage on Phytochemical Composition, Antioxidant, and Antidiabetic Activity of Immature Ceratonia siliqua L. Pulp from Béni Mellal-Khénifra Region, Morocco: In Silico, In Vitro, and In Vivo Approaches.

Ceratonia siliqua L. is a medicinal plant that has long been used in traditional Moroccan medicine to treat many diseases. This study aimed to assess the impact of the stages of the immature phase of carob pulp (M1, M2, M3, M4, and M5) on phytochemical composition, antioxidant activity, and antidiabetic activity of Ceratonia siliqua L. The identification of the phenolic profile by HPLC-UV/MS-MS and the study of the antidiabetic effect by in silico, in vitro, and in vivo studies were carried out for extracts with high contents of phenolic compounds from immature wild carob pulp from the communes of Timoulit (TM), Bin Elouidane (AW), and Ouaouizerth (TG) in the province of Azilal in the Béni Mellal-Khénifra region. The results revealed a gradual increase in total sugar content over the pulp's ripening period, reaching a value of 2134 ± 56.23 mg GE/100 g fresh weight (FW) for TG. The three locations showed peak values for total polyphenol content (TPC), total flavonoid content (TFC), and total condensed tannin (TCT) at the M2 stage. AW had the highest concentrations of TPC (3819 ± 226.4 mg GAE/100 g FM), TFC (1034 ± 57.08 mg QE/100 g FM), and TCT (1472 ± 28.46 mg CE/100 g FM). The DPPH assay (7892 ± 296.1 mg TE/100 g FM) and the FRAP assay (278.2 ± 7.85 mg TE/100 g FM) both demonstrated that the TG zone is a highly potent antioxidant zone. In contrast, the AW site exhibited a markedly elevated value of 725.4 ± 103.6 mg TE/100 g FM in the ABTS assay. HPLC-UV-MS/MS analysis showed that the methanolic extracts of immature carob pulp (MEICP) from the three areas contained several different chemical compounds. The most prevalent were 3-O-p-coumaroyl-5-O-caffeoylquinic acid, quercetin 3-methyl ether, gallic acid, and galloylquinic acid. Immature carob pulp extract (ICPE) from AW showed the strongest in vitro inhibition of pancreatic α-amylase (IC50 = 0.405 µg/mL) and TG extracts were most potent against intestinal α-glucosidase (IC50 = 0.063 µg/mL). In vivo, AW, TG, and TM extracts significantly reduced postprandial glycemia in rats, with AW having the greatest effect. These results highlight the antidiabetic potential of ICPE. The 3-O-p-Coumaroyl-5-O-caffeoylquinic acid showed better affinity for α-amylase compared to acarbose and interacted significantly with several amino acid residues of the enzyme. Similarly, this molecule and 3,4-Dicaffeoylquinic acid demonstrated a strong affinity for α-glucosidase, suggesting their potential as natural inhibitors of enzymes involved in carbohydrate metabolism. Most of the compounds are not substrates of P-glycoprotein and exhibited high intestinal absorption. Furthermore, the majority of these compounds did not act as inhibitors or substrates of CYP450 enzymes, reinforcing their suitability for development as oral medications. These results underscore the potential of immature carob pulp as a promising antidiabetic agent.

Enzyme‑assisted extraction of cashew nut (Anacardium occidentale L.) testa

Enzyme-assisted extraction (EAE) has been successfully applied to extract polyphenols from various food materials and by-products. Hence, the present research aimed to valorize the cashew nut (Anacardium occidentale L.) testa by EAE method using an enzyme cocktail of cellulase and pectinase. The effects of different processing parameters, including the pH (3.0 - 6.0), temperature (30 - 70°C), extraction time (60 - 150 min), solid -to-solvent ratio (1/5 - 1/85), and enzyme concentration (0.1 - 0.4% v/v) on the total polyphenol content (TPC) and antioxidant capacity of the testa extracts were investigated. The results showed that the TPC of the testa extracts positively correlated with the antioxidant capacity. The EAE performed at pH 4.0, a temperature of 50°C, an extraction time of 60 mins, a solid-to-solvent ratio of 1/55, and an enzyme concentration of 0.2% (v/ v) resulted in the highest TPC (168.84 g GAE/kg DW) with DPPH and ABTS antioxidant activity of 885.56 and 1513.60 (mmol TE/kg DW), respectively. The EAE technique holds significant promise as a sustainable approach to mitigate the underutilization and undervaluation of cashew nut testa waste, which could otherwise contribute to environmental pollution.