Profile Of Phenolic Compounds Research Articles

The Effect of Traditional and Cyclodextrin-Assisted Extraction Methods on Trifolium pratense L. (Red Clover) Extracts Antioxidant Potential.

Red clover is the subject of numerous studies because of its antioxidant properties, the positive influence of isoflavones on the health, and its potential use in the prevention and treatment of chronic diseases. The right excipients, such as cyclodextrins, can increase the profile of valuable phenolic compounds in extraction media to obtain rich in antioxidants, extracts that can be used in nutraceuticals production. The aim of this study was to investigate and compare the total phenolic content, flavonoid content, and antioxidant activity of red clover aerial parts, aqueous and ethanolic extracts prepared using traditional and cyclodextrins-assisted methods. The antioxidant activity of the extracts was established using ABTS, DPPH, FRAP, and ABTS-post column methods. It was determined that cyclodextrins significantly increased total phenolic content (compared with control)—using β-cyclodextrin 20.29% (in aqueous samples); γ-cyclodextrin 22.26% (in ethanolic samples). All the samples prepared with excipients demonstrated a strong relationship between total phenolic content and DPPH assay. Study showed that for extraction with water, the highest amounts of phenolic compounds, flavonoids and antioxidant activity will be achieved with β-cyclodextrin, but extractions with ethanol will give the best results with γ-cyclodextrin. Therefore, cyclodextrins are a great and safe tool for obtaining rich, red clover flower extracts that are high in antioxidant activity, which can be used in the pharmaceutical industry for nutraceuticals production.

Phenolic compounds profile and antioxidant capacity of ‘Ataulfo’ mango pulp processed by ohmic heating at moderate electric field strength

Heat treatment during pasteurization of mango (Mangifera indica L.) pulp reduces the phenolic content and its potential health benefits. The bioactive content, phenolics profile, and antioxidant capacity of ‘Ataulfo’ mango pulp after ohmic heating (OH) treatment (15.0–20.0 V/cm), and conventional heating (CT, 72 °C) were evaluated. No significant differences were observed in the gallic acid and mangiferin content and its antioxidant capacity (ABTS). Mass spectrometry analysis (LC/MS-TOF) showed that all treatments produced the same profile of phenolic compounds, including 6 phenolic acids, 2 gallotannins, 1 benzophenone, 2 xanthones, and 3 flavonoids. PCA analysis confirmed that mangiferin and gallic acid were the main contributors to the ABTS antioxidant capacity. These results demonstrate that OH treatments can preserve the compositions of phenolic compounds mango pulp, thus maintaining its potential health benefits.

Comparison of Phenolic Profile of Balsamic Vinegars Determined Using Liquid and Gas Chromatography Coupled with Mass Spectrometry.

Balsamic vinegar is one of the best known and most popular types of vinegar, and it is a rich source of polyphenolic compounds. The quality of balsamic vinegar as well as the content of phenolic substances vary depending on the production method. In the present work, we have developed a method for comprehensive characterization of the content of phenolic compounds in balsamic vinegars based on the combination of gas chromatography (GC) and high-performance liquid chromatography (HPLC) coupled with mass spectrometric detection in single mode (MS) and tandem mode (MS/MS). In total, 14 samples of different types of balsamic vinegar were analyzed without difficulty in sample preparation. The separation conditions and detection parameters of HPLC-MS/MS were optimized and used for the determination of 29 phenolic compounds and 6 phenolic acids. The profile of phenolic compounds was completed by semi-quantitative analysis of volatile organic compounds using GC-MS after optimized headspace solid-phase microextraction. Gallic acid, protocatechuic acid, caffeic acid, and p-coumaric acid have been identified as the major phenolic compounds in balsamic vinegars.

The Profile of Polyphenolic Compounds, Contents of Total Phenolics and Flavonoids, and Antioxidant and Antimicrobial Properties of Bee Products.

This study aimed to characterize bee products (bee bread, bee pollen, beeswax, and multiflorous honey) with the profile of phenolic compounds, total phenolic (TPC) and flavonoid (TFC) contents, and antioxidant and microbiological properties. The TP and TF contents could be ordered as follows: bee pollen > bee bread > beeswax > honey. The UPLC−PDA−MS/MS analysis allowed identifying 20 polyphenols. Sinapic acid dominated in bee pollen, gallic acid in the bee bread and honey, while pinobanksin was the major compound of beeswax. The data showed that bee pollen and bee bread had a stronger antioxidant potential than honey and beeswax. Moreover, the antibacterial activity of the bee products was studied using 14 bacterial strains. Bee bread’s and bee pollen’s antimicrobial activity was higher towards Gram-negative strains. In comparison, honey was more potent in inhibiting Gram-positive bacteria. Our study indicates that bee products may represent valuable sources of bioactive compounds offering functional properties.

The impact of cold plasma on the phenolic composition and biogenic amine content of red wine

The effect of cold plasma (CP) on phenolic compound (PC) and biogenic amine (BA) contents of red wine was investigated for the first time. The influence of CP was compared with the effects of a wine preservation using potassium metabisulfite and a combined method. The PC profile was determined by UPLC-PDA-MS/MS while BAs using DLLME-GC–MS. Chemometric analysis also was used. The content of PCs was 3.1% higher in the sample preserved by CP treatment (5 min, helium/nitrogen) compared to a sample preserved by the addition of potassium metabisulfite (100 mg/L). On a positive note, CP treatment reduced the concentration of BAs in the wine samples. The lowest BA contents were recorded after 10 min of cold plasma (helium/oxygen) treatment with the addition of potassium metabisulfite (1120.85 μg/L). The results may promote interest in CP as a potential alternative method for the preservation of wine and other alcoholic beverages.

Phenolics-Linked Antioxidant and Anti-hyperglycemic Properties of Edible Roselle (Hibiscus sabdariffa Linn.) Calyces Targeting Type 2 Diabetes Nutraceutical Benefits in vitro

Phenolics- enriched plant food sources are excellent dietary and therapeutic targets to combat the increasing prevalence of diet and lifestyle-influenced non-communicable chronic diseases (NCDs), such as type 2 diabetes (T2D). Among plant sources, edible flowers rich in health protective phenolic compounds provide novel opportunities as ingredient and nutraceutical sources. Roselle (Hibiscus sabdariffa Linn.) is a popular edible flower and consumed as part of traditional cuisines and processed foods in several countries of Asia and Africa. Red calyces of Roselle are rich in phenolic compounds, which potentially have high antioxidant and anti-hyperglycemic properties. Therefore, there is merit in screening of dried Roselle calyces as sources for functional food ingredients or nutraceuticals to counter chronic oxidative stress and chronic hyperglycemia using in vitro assays. This has led to this study to investigate and compare phenolic compounds associated antioxidant and anti-hyperglycemic functions of different organic solvent-extracted fractions of dried Roselle calyces using rapid in vitro assays-based screening strategy. Total soluble phenolic content, profile of phenolic compounds, free radical scavenging assay-based total antioxidant activity, and anti-hyperglycemic function linked α-amylase and α-glucosidase inhibitory activities of four different organic solvents (chloroform, hexane, ethyl acetate, and initial crude extraction in 100% methanol) extracted fractions of calyces of Roselle were determined using in vitro assays. Studies indicated high phenolic-linked antioxidant and anti-hyperglycemic relevant properties in red Roselle calyces, specifically in ethyl acetate and methanol solvent-based extracted fractions. Major phenolic compounds in extracted fractions of Roselle calyces were chlorogenic acid, caffeic acid, gallic acid, catechin, rutin, benzoic acid, and cinnamic acid. Additionally, moderate α-amylase (30–92%) and very high α-glucosidase (81–98%) inhibitory activities were confirmed in undiluted samples of organic solvent-extracted fractions of Roselle calyces in the in vitro assays. Taken together these in vitro screening results indicated that calyces of Roselle are excellent sources of health protective phenolic compounds with high antioxidant and anti-hyperglycemic functions and organic solvent (ethyl acetate and methanol) extracted fractions of this edible flower can be strategically utilized to design functional food ingredients and nutraceuticals.

Phenolic compound profile of probiotic (Lacticaseibacillus rhamnosus LR5) fortified vegetable tablet and probiotic survival in the simulated gastrointestinal tract

The objectives of this research were to study the changes of phenolic compounds in vegetable (yellow VS green) tablets with/without probiotics (Lacticaseibacillus rhamnosus LR5) supplementation by using high performance liquid chromatography and probiotic survivability through the simulated gastrointestinal tract. The green vegetable tablets with/without probiotics had a greater (p ≤ 0.05) phenolic content compared to the yellow ones. There were no significant differences of most phenolic compound contents between probiotic-supplemented vegetable tablets and non-probiotic supplemented ones (p > 0.05). The contents of ferulic acid, epicatechin, tannic acid and rutin for both vegetable tablets tended to decrease through passing the stomach (1 and 2 h) and small intestine (2 and 4 h), however, the content of catechin in the yellow vegetable tablets tended to increase. The results also showed that the survival of Lacticaseibacillus rhamnosus LR5 slightly decreased through the simulated gastrointestinal tract. The vibrations from FTIR appeared in the wave length of 4000–3100, 3000–2800 and 1652–1545 cm−1, which accounted for the change in the N–H bonds of the amine group, changes in the structure of fatty acids and the change of carbonyl groups, respectively. This work highlighted the opportunity of application of probiotics in food products; especially non-dairy foods for consumer with dairy allergy.

The antiviral, antiradical, and phytochemical potential of dry extracts from Spiraea hypericifolia, S. media, and S. salicifolia (Rosaceae)

Plants of the genus Spiraea L. are widespread in Eurasia and North America. They are used in conventional medicine to treat various diseases including colds and such symptoms as a cough, inflammation, and fever. S. hypericifolia L., S. media Schmidt., and S. salicifolia L. are common Spiraea species in nature. The aim of the study was to assess the antiviral and antioxidant potential and to determine the profile and levels of phenolic compounds in dry extracts from the three Spiraea species. Water-ethanol dry extracts were prepared from the aerial parts of the plants. Extracts from the studied Spiraea species had moderate cytotoxicity (CC50 = 5.6–95.6 μg/mL). Extracts from S. media and S. hypericifolia exerted moderate antiviral activity against influenza A and B viruses (selectivity index of 3 to 21), while the S. salicifolia extract have the highest antiradical activity towards the DPPH (IC50 38.3 and 35.5 μg/mL). The highest positive correlation with the antiviral activity of the dry extracts was shown by concentrations of flavonoids and glycosides of isorhamnetin in these extracts. The highest positive correlation with the antiradical activity of the dry extracts was manifested by concentrations of catechins and kaempferol glycosides. Thus, dry extracts from the aerial parts of some Spiraea species hold promise for the use and further study as natural inhibitors of influenza A/Puerto Rico/8/34 (H1N1) virus and B/Florida/4/2006 virus replication and as antioxidants.

Profiling of Phenolic Compounds of Fruit Peels of Different Ecotype Bananas Derived from Domestic and Imported Cultivars with Different Maturity

Banana is one of the most produced and consumed fruits in the world and its fruit peel accounts for about 40% of the total fresh quantity of ripe fruit, which is usually regarded as waste and poses serious environmental hazards. However, it is a promising source of natural bioactive compounds including phenolic compounds. Determination of the phenolic compounds in fruit peel from different cultivars and subgroups over a range of maturities provides convincing information for making full use of them. This study developed a sensitive and reliable analytical method—ultra-high performance liquid chromatography—coupled with electrospray ionization tandem mass spectrometry (UPLC-MS/MS) for measuring phenolic compounds in fruit peel from different ecotype cultivars and subgroups with different maturity. The results showed that quinic acid had the highest concentration ratio among the main phenolic compounds in the green/ripe peel of all banana cultivars; among all banana cultivars, the total phenolic compound contents of green banana peel were significantly higher than that of ripe banana peel; the total phenolic compound contents in the green/ripe fruit peel of non-dessert bananas were significantly higher than that of dessert bananas (green: non-dessert banana 1.48 ± 0.44 mg/g vs. dessert banana 0.97 ± 0.12 mg/g; ripe: non-dessert banana 0.26 ± 0.13 mg/g vs. dessert banana 0.19 ± 0.06 mg/g). These data provide a basis for the rational utilization of phenolic compound extractions from banana peel with huge biomass in the next step.

Antibiofilm activity and bioactive phenolic compounds of ethanol extract from the Hericium erinaceus basidiome.

Biofilm formation has become a serious health and environmental problem. Mushrooms are now considered a valuable source of bioactive compounds with antimicrobial properties. The lion's mane mushroom (Hericium erinaceus [HE]) has been used as an antimicrobial for ulcers and gastritis in East Asian countries. However, studies on the antibiofilm activities of HE basidiome against biofilm-forming pathogenic bacteria and their bioactive compound profiles are still limited. The purpose of this study was to determine the antibiofilm activity of HE and to identify its phenolic compound profile. The HE inhibitory activities against bacterial growth and biofilm formation were performed against Pseudomonas aeruginosa, Salmonella Typhimurium, Proteus mirabilis, and Staphylococcus aureus. Remarkably, P. mirabilis was the most susceptible bacteria to HE. The total phenolic content (TPC) of HE was 1652 ± 1.06 µg/ml, with protocatechuic acid and p-coumaric acid being the most abundant phenolic compounds as determined by high-performance liquid chromatography-mass spectrophotometry (HPLC-MS). This research highlights the possibility of HE as an antibiofilm agent that can be developed as a nutraceutical and natural food preservative.

Acorn flour from holm oak (Quercus rotundifolia): Assessment of nutritional, phenolic, and technological profile

Acorn is the fruit of holm oak (Quercus rotundifolia), being mainly used nowadays to feed animals, however a substantial part remains in the fields without any valorization. Underexploited crops are gaining new interest, driven by food security concerns and health benefits potential as well. In the present work, it was studied the physicochemical characteristics and functional perspective of acorn flour, as an ingredient for human diet. The study included nutritional composition analysis, phenolic compounds profile through HPLC, starch content and its microstructure, fibre, and pasting properties assessment. Acorn flour presented a high content in fat, particularly monounsaturated and polyunsaturated (oleic and linoleic acids), and high minerals content in particular K. Concerning phenolic profile, rutin, catechin, ellagic acid, gallic acid, and syringic acid were identified. In regards to technological profile, fibre was mainly insoluble, with around 11%, and starch content was 50%. Its pasting behaviour revealed a high gelatinization temperature (85 °C), with low breakdown, and higher retrogradation consistency. These results show acorn flour potential as a valuable and sustainable multipurpose food ingredient.

Phenolic compound and fatty acid properties of some microalgae species isolated from Erbil City.

The total phenolic compound and fatty acid profiles of lipids from microalgae are unique. The present study was designed to investigate aqueous, ethanolic and acetone extracts of several algae (Spirogyra sp., Spirulina sp.,Chlorella sp and Chara sp.) for their antioxidant capacities of the crude extracts and fractions by radical scavenging activity against the stable radical 1,1-diphenyl-2-picrylhydrazyl DPPH as well; total phenolic content. The results showed that Spirulina sp. indicated significantly higher total phenolic compound and antioxidant activities compared to the other species (P < 0.05) and acetone extracts showed higher quantity among three extracts. The fatty acids analysis using High performance liquid chromatography -HPLC showed the presence of palmitic acid, stearic acid, oleic acid, and linoleic acid, palmitic acid showed high quantity than other fatty acid classes in all studied algae. This study concluded that high antioxidant capacity of microalgae could be inspected for different industrial applications.

Cereus peruvianus Mill. (Cactaceae) as a source of natural antioxidants: Phenolic compounds and antioxidant activity of cladode extracts in two collection periods

The economic potential of the cactus species Cereus peruvianus Mill. (syn. C. hildmannianus K. Schum.) has already been demonstrated through the generation of products and patents. However, the phenolic compounds and antioxidant activity have not yet been evaluated. The aim of our study was to determine the total phenolic compounds, evaluate the antioxidant activity and characterize the phenolic compounds of cladode extracts from C. peruvianus grown in the southern region of Brazil, in two collection periods. Higher total content of phenolic compounds and antioxidant activity were detected in the cladode extract collected in 2016 than in the cladode extract collected in 2015. The profile of phenolic compounds identified five flavonoids that had not previously been reported in species of the genus Cereus. The phenolic compounds linked to antioxidant activities identified in the cladode extract from C. peruvianus support the use of this species in human food as a source of natural antioxidants.

Arsenic content and phenolic compounds in parsley (Petroselinum crispum (Mill.) Fuss) and celery (Apium graveolens L.) cultivated in Vojvodina region, Serbia

Randomly collected samples of parsley and celery from different localities were analyzed to determine their quality based on arsenic concentrations, phenolic constituents and the antioxidant capacity of their edible parts. Arsenic concentrations were found in the range: parsley root (0.16 μg/g d.m.) &lt; celery root (0.19 μg/g d.m.) &lt; parsley leaf (0.35 μg/g d.m.) &lt; celery leaf (0.45 μg/g d.m.). Total phenolic contents in roots were similar in both species and varied significantly depending on the cultivation site: 5.03-9.18 mg eqGA/g DE in parsley and 5.04-8.50 mg eqGA/g DE in celery. Lower total flavonoids content was recorded in celery. Among the phenolic acids, ferulic, chlorogenic and several cinnamic acids dominated. Apigenin and its glucosides dominated among flavonoids. Based on the principal component analysis (PCA) it can be concluded that the As content varied depending on the geographical origin of the samples. Also, phenolic compounds showed a significant contribution on PCA clustirng, indicating that cultivation site has a clear significant impact on the metabolites profile, while As content in plants did not significantly affect phenolic compound profile.

Profiles of Volatile and Phenolic Compounds as Markers of Ripening Stage in Candonga Strawberries.

Volatile compounds, quality traits (total phenols and antioxidant capacity) and High-performance liquid chromatography (HPLC)-isolated polyphenols of strawberries, variety Sabrosa, commercially referred to as “Candonga”, harvested at three different times (H1, H2 and H3) and at two different ripening stages, namely half-red (Half-red-H1, Half-red-H2 and Half-red-H3) and red (Red-H1, Red-H2 and Red-H3) were evaluated. Dominant anthocyanins, namely cyanidin-3-O-glucoside, pelargonidin-3-O-glucoside and pelargonidin-3-O-rutinoside, as well as p-coumaryl hexoside increased during harvesting, differently from flavonoids, such as quercetin-3-O-glucoside, kaempferol-3-O-glucoronide and quercetin 3-O-glucoronide, that declined. Samples clustered in different quadrants of the principal component analysis (PCA) performed on volatiles, quality traits and phenolic compounds, highlighting that only the red samples were directly correlated to volatile components, as volatiles clearly increased both in number and amount during ripening. In particular, volatiles with a positive impact on the consumers’ acceptance, including butyl butyrate, ethyl hexanoate, hexyl acetate, nonanal, terpenes and lactones, were positively associated with the Red-H1 and Red-H2 strawberries, while volatiles with negative coefficients related to consumer liking, including isopropyl butyrate, isoamyl butyrate and mesifurane directly correlated with the Red-H3 samples. Accordingly, strawberries harvested at Red-H1 and Red-H2 ripening stages could be preferred by the consumers compared to the Red-H3 fruit. Altogether, these results could help to individuate quality traits as putative markers of the ripening stage, and optimize the process of post-harvesting ripening to preserve or improve the desirable aromatic characteristics of strawberries.

Effects of pre‐harvest synthetic chemicals on post‐harvest bioactive profile and phytoconstituents of white cultivar of Vigna unguiculata grains

In this study, the impact of pre-harvest synthetic chemical treatments on the post-harvest bioactive compounds, phyto-constituents, and thermal properties of white cultivar of V. unguiculata was investigated. The results showed that organic V. unguiculata grains (white cultivar) contained 36.02 g bioactive compounds/100 g grain, whereas nonorganic (control) recorded 22.94 g bioactive compounds/100 g grains. Among the bioactive compounds in the organic grains were [3-(2-hydroxy-6-methylphenyl)-4(3H)-quinazolinone (10.25 g/100 g grain)]; [methaqualone (13.94 g/100 g grain)]; [pyrazole-3-carboxylic acid, 4-iodo-1-methyl- (5.78 g/100 g grain)]; and [cinnamic acid, p-(trimethylsiloxy)-, methyl ester (4.43 g/100 g grain)]. The identified bioactive compounds have health-promoting potentials. Organic grains had peak viscosity of 114.02 RVU, final viscosity (135.81RVU), and pasting temperature (76.15°C), whereas nonorganic grains recorded peak viscosity of 84.89RVU, final viscosity (92.98 RVU), and pasting temperature (77.08°C). Organic grains had L*, a*, and b* of 84.31, 0.42, and 13.01, respectively. The nonorganic grains had 88.98, 0.33, and 15.09 for L*, a*, and b*, respectively. The enthalpies of the organic and nonorganic were 2.98 J/g and 2.94 J/g, respectively. Organic grains showed significant (p < .05) superiority in bioactive compounds, phytochemicals, and antioxidants over nonorganic grains. Flavonoids, alkaloids, total phenolic, DPPH, and FRAP contents of the organic grains were 13.45 mgRE/100 g, 1.90 mg/100 g, 1,350 mgGAE/100 g, 2,700 µmolTEAC/100 g, and 19 mmol Fe2+/100 g, respectively, whereas nonorganic grains had flavonoids (8.11 mgRE/100 g), alkaloids (1.20 mg/100 g), total phenolic (978 mgGAE/100 g), DPPH (1802 µmolTEAC/100 g), and FRAP (8.04 mmol Fe2+/100 g). Phenolic compounds profile showed that organic grains were richer in epicatechin, gallic acid, ferulic acid, chlorogenic acid, 4-hydroxy benzoic acid, and catechin. Good pasting properties of the organic grains showed that it could function as a food thickener. Organic V. unguiculata grains (white cultivar) are rich in health-promoting compounds and could, therefore, be used as an ingredient in the development of functional foods. Practical applications Bioactive compounds and their bioactivity have become invaluable in human health due to the occurrence of diverse cardiovascular diseases. The consumption of plant foods that are rich in bioactive compounds is imperial for healthy living. The white cultivar of Vigna unguiculata is consumed in many homes in Africa with limited industrial applications at present. However, the organic V. unguiculata grains are rich in health-promoting compounds. Consequently, organic V. unguiculata grain has potential application as an active ingredient in the development of functional foods that could serve as anti-inflammatory, immune-stimulating, neuroprotective, anti-apoptotic, anti-cancer, antioxidant, anti-mutagenic, and cardioprotective.

Bioactive profile of borno brown Vigna unguiculata grains as influenced by pre-harvest synthetic chemicals

This study investigated the impact of pre-harvest synthetic chemical treatments on the post-harvest bioactive contents, pasting, colour, and thermal properties of borno brown V. unguiculata (L.) Walp grains. Seeds of borno brown V. unguiculata (L.) Walp was planted on an already ploughed, harrowed and ridged plot of land with a portion cultivated as organic and another non-organic. After 90 days, mature grains were harvested and analyzed using standard procedures. Results showed that a total of 44.33 g bioactive compounds/100g grain was present in the organic borno brown V. unguiculata grains whereas, 20.56 g bioactive compounds/100g grain was present in the non-organic (control). The identified bioactive compounds in the organic grains included [heneicosane (4.50g/100g grain)]; [12-Methyl-E,E-2,13-octadecadien-1-ol (4.09/100g grain)]; [3-(2-Hydroxy-6-methylphenyl)-4(3H)-quinazolinone (7.40 g/100g grain)]; [Methaqualone (9.08 g/100g grain)]. The non-organic contained [heneicosane (4.07g/100g grain)]; [3-(2-Hydroxy-6-methylphenyl)-4(3H)-quinazolinone (5.09 g/100g grain)]; [Methaqualone (10.61 g/100g grain)]. Flavonoids, alkaloids, total phenolic, 2,2-diphenyl-1-picryl-hydrazl (DPPH) and ferric ion reducing antioxidant power (FRAP) contents of the organic grains were 19 mgRE/100g, 3.40 mg/100g, 1550 mgGAE/100g, 2840 μmolTEAC/100g, and 20.08 mmol Fe2+/100g, respectively. The non-organic grains had flavonoids (11.31 mgRE/100g), alkaloids (1.86 mg/100g), total phenolic (1110 mgGAE/100g), DPPH (1779 μmolTEAC/100g) and FRAP (12.24 mmol Fe2+/100g). The peak viscosity of 111.52 RVU, final viscosity (141.25 RVU) and pasting temperature (82.01 °C) were obtained for the organic grains while non-organic had peak viscosity of 93.10RVU, final viscosity (95.20 RVU) and pasting temperature (80.10 °C). The colour parameters L*, a*, b* and ΔE were 73.10, 0.68, 14.47 and 12.98 for the organic and 84.25, 0.30, 21.10, and 0.00, respectively for non-organic grains. The thermal property showed enthalpy (ΔH) and peak temperature (Tp) of 3.12 J/g and 78.25 °C for organic, and 2.14 J/g and 76.28 °C for non-organic grains, respectively. Phenolic compounds profile showed that organic grains were richer in epicatechin, gallic acid, ferulic acid, chlorogenic acid, 4-hydroxy benzoic acid, and catechin. Organic grains showed significant (p < 0.05) superiority in bioactive compounds, phytochemicals, and antioxidants over non-organic grains. Good pasting properties of the organic grains showed that it could function as a food thickener. Organic borno brown V. unguiculata grains are rich in health-promoting compounds and could, therefore, be used as an ingredient in the development of functional foods.

Study of the Phenolic Compound Profile of Arbutus unedo L. Fruits at Different Ripening Stages by HPLC-TQ-MS/MS

Arbutus unedo L. berries have traditionally been used as edible and medicinal fruits in folk medicine for the treatment of some pathologies. Besides their good nutritional properties, these berries are rich in bioactive compounds. Accordingly, a HPLC-triple quadrupole (TQ)-MS/MS method was developed and validated for the first time to characterize the changes produced in the phenolic composition profile of A. unedo L. fruits through three ripening stages. Several hydroxycinnamic and hydroxybenzoic acids were detected, gallic acid being the highest phenolic acid quantified. Quercetin, quercetin-3-β-glucoside, rutin, and kaempferol were found in similar amounts at the different maturity stages. High amounts of (+)-catechin, procyanidin B2, epigallocatechin, and (−)-epigallocatechin gallate were observed in the unripe fruits. Naringin and vitexin were also quantified. Stilbenes, such as trans-resveratrol and trans-piceid, were identified for the first time in these fruits. Total phenolic compounds, total anthocyanin compounds, and radical scavenging activity were also determined in the fruits harvested at different years in several locations of the Iberian Peninsula at different ripening stages. The results confirmed that these fruits are an excellent source of these bioactive compounds (mainly flavanols) with high antioxidant activity, which could be used as a new source for preparation of nutraceutical or functional foods.

Phytochemical composition and biological screening of two Lophophytum species

Lophophytum species are holoparasites that grow on tree roots. The objectives of the work were to explore the chemical composition of the tubers of two Lophophytum species and to analyze the antioxidant, anti-inflammatory and antilithiatic activity of their extracts using in vitro methods. The chemical composition was determined by histochemical, phytochemical and TLC tests. In addition, the profile of phenolic compounds was determined by HPLC-MS. The presence of secondary metabolites of recognized activity was demonstrated. The results of the HPLC-MS/MS allowed the tentative identification of catechin, luteolin and glycosides of eriodictyol, naringenin and luteolin in the extract of Lophophytum leandri and eriodictyol, naringenin, luteolin and their glycosylated derivatives in Lophophytum mirabile. The extracts showed promising antioxidant (DPPH, ABTS and β-carotene-linoleic acid), anti-inflammatory (inhibition of 5-LOX) and anti-urolytic (by bioautographic TLC) activity. It is noteworthy that these are the first results of the phytochemical composition and biological activity of L. mirabile. However, in vivo studies are required to corroborate these activities.

Development of Antioxidant and Nutritious Lentil (Lens culinaris) Flour Using Controlled Optimized Germination as a Bioprocess.

Germination is an efficient and natural strategy that allows the modification of the nutritional value and the nutraceutical properties of seeds, enabling one to tailor the process according to its final use. This study aimed at optimization of germination conditions to produce novel lentil flours with improved nutritional and functional features. Response Surface Methodology (RSM) was applied to model the effect of temperature (15–27 °C) and time (1–5 days) on different nutritional and quality parameters of lentil flours including proximate composition, content and profile of fatty acids, content of phytic acid, ascorbic acid and γ-aminobutyric acid (GABA), content and profile of phenolic compounds, antioxidant activity, expected glycemic index (GI) and color during germination. As shown by RSM polynomial models, sprouting promoted the reduction of phytic acid content and enhanced the levels of ascorbic acid, GABA, insoluble phenolic compounds, antioxidant activity and expected GI, and modified the color of the resultant lentil flours. RSM optimization of germination temperature and time using desirability function revealed that the optimal process conditions to maximize the nutritional, bioactive and quality properties of sprouted lentil flours were 21 °C for 3.5 days.