Quantification Of Polyphenols Research Articles

Determination of the Content of Polyphenols, Flavonoids, Tannins, Mineral Elements and Antioxidant Activity of Almonds Obtained from Cashew Nuts (Anacardium occidentale, Anacardiaceae) from Center Côte d'ivoire

Aims: Anacardium occidentale from the Anacardiaceae family, is a plant whose almonds have been widely consumed in Côte d'Ivoire in recent years. In addition, almonds are a matrix containing approximately 22-24% fat; which gives it great interest in terms of valorizing its nutritional properties. Study Design: This is how the nuts were harvested at the beginning of 2023 in Sessenouan, a village in Bouaké, in central Côte d'Ivoire. Cashew nuts were obtained from ripe fruits of the Anacardium occientale. After recovering the almonds, they were dried and then well preserved for the various analyses; which analyses were carried out at the Chemistry laboratory of the Felix Houphouët-Boigny Polytechnic Institute in Yamoussoukro, a city located 95 kilometers from Bouaké. Place and Duration of Studies: After the harvest in April 2023 and the recovery of the almonds, the analyses were carried out from June to September 2023. Methodology: The quantification of total polyphenols, total flavonoids, condensed tannins and mineral elements was done by classical dosage methods; As for the antioxidant activity of the almond extract, it was evaluated with respect to DPPH using vitamin C as a control. Results: This study showed that the almonds of Anacardium occidentale (Anacardiaceae) from central Côte d'Ivoire contain appreciable levels of total polyphenols (21000 ± 1,330 µg EAG/g), total flavonoids (36000 ± 2,660 µg EQ/g), condensed tannins (19.813 ± 0.02 µg EAT/g) and minerals: K (458.61 ± 1.01 mg/100g), Mg (300.72 ± 0.57 mg/100g), P (142.51 ± 0.15 mg/100g), Ca (31.73 ± 0.32 mg/100g). Conclusion: The analysis of these results indicates that the almonds of Anacardium occidentale from Côte d’Ivoire are a source of micronutrients and can therefore be used in both herbal medicine and human nutrition in our developing countries. Future work will focus on the chemical and physical properties of the fat extracted from the almonds.

Changes of microbial active ingredients and antioxidant capacity during fermentation process of dark tea

Dark tea, a traditional fermented tea in China, is known for its unique flavor and enhanced health potential due to its fermentation process. However, previous studies on the evolution of its active ingredients and antioxidant properties have been limited by inadequate sample collection, single analytical methods, and insufficient data processing. To address these challenges, this study employed a comprehensive strategy to analyze the dynamic changes of active compounds and antioxidant efficacy during dark tea fermentation using refined sampling, diverse assay techniques, and advanced data analysis. A multi-point temporal sampling method was used to capture key stages of fermentation, ensuring comprehensive data. High-Performance Liquid Chromatography (HPLC) and various antioxidant assays (1,1-diphenyl-2-picryl-hydrazyl (DPPH), 2, 2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS), Ferric ion reducing antioxidant power (FRAP)) enabled precise quantification of tea polyphenols, catechins, theaflavins, and thearubigins. Multivariate statistical analysis revealed that tea polyphenols and catechins decreased, theaflavins increased then slightly declined, and thearubigins steadily rose as fermentation progressed. These changes were linked to fluctuations in antioxidant capacity, peaking at around 30 mg/g of phenolic compounds. The study also explored optimizing fermentation to enhance the retention of beneficial components, maximizing antioxidant properties and improving product quality. This research advances the understanding of dark tea fermentation and supports the sustainable development of the dark tea industry.

Exploring variations in quality parameters of Theobroma cacao L.beans from Eastern Amazonia

The cocoa tree (Theobroma cacao L.) is a native crop of the tropical forests of Central America and the Amazon. It plays an important role in the economy of producing regions; however, the infrastructure remains incipient, leading to inadequate processing practices and affecting the quality of the cocoa beans. Therefore, this research aimed to evaluate the quality of 55 samples of Amazonian cocoa beans produced in five regions of state of Pará (Lower Tocantins River, Northeast, West, Southeast, and Trans-Amazon) through physical and physicochemical evaluations (proteins, lipids, moisture, ash, pH, acidity, and water activity), and a questionnaire with producers about fermentation and drying practices. This was followed by physical, physicochemical, antioxidant capacity, quantification of total polyphenols, and bioactive compound evaluations. According to the physical evaluation, the samples met the acceptable commercial standard, but the cut test results showed a lack of standardization in the pre-processing of cocoa beans according to the International Cocoa Organization (ICCO). Among the physicochemical parameters, moisture was within the limit tolerated by legislation, and only lipids showed significant differences. Regarding antioxidant capacity, total polyphenols, and bioactive compounds, only the bioactive compounds showed significant differences, with the Lower Tocantins River region exhibiting higher values for all studied compounds. Inadequate processing practices, such as poor fermentation and drying, may lead to quality deficiencies in cocoa beans. Therefore, this study emphasizes the need for characterization of commercial cocoa beans, as well as standardization in the pre-processing of these beans. It also highlights potential variations in the quality of the beans among producing regions, owing to the vast territorial expanse of Pará, diverse cultivation conditions, variety of cocoa trees, and different methods of cocoa bean pre-processing.

Characterization of 37 enological tannins using a multiple technique approach: Linear sweep voltammetry as a rapid method both for classification and determination of antioxidant properties

In this work, 37 enological tannins of different classes were studied to investigate whether linear sweep voltammetry (LSV) could be a method to determine the family of a sample and its antioxidant capacity. A “wholistic” approach was used, combining LSV data with nuclear magnetic resonance (NMR), polyphenol quantification (Folin-Ciocalteu method and gravimetric analysis), antiradical activity (DPPH assay), and reducing capacity (FRAP assay). Voltammetric data were processed with statistical techniques and the results show the clustering of tannins in three different classes: ellagitannins, gallotannins, and condensed tannins. These findings were confirmed by NMR data treated with the same procedure. Finally, ellagitannins showed a high reducing capacity and gallotannins showed a high antiradical capacity. Importantly, LSV indices were shown to be significantly correlated with DPPH and FRAP parameters. Therefore, the hypothesis of LSV as a potentially useful technique to choose the most suitable tannin for a determined antioxidant purpose was successfully proved.

Chemical Profile, Antioxidant and Antimicrobial Activity of Marine Sponge Species Combined with Multivariate Statistical Analyses: Desmapsamma anchorata, Dysidea etheria and Echinodictyum dendroides.

Marine sponges are sources of bioactive compounds, sparking pharmacological interest. This study aimed to evaluate the chemical profile, antioxidant, and antibacterial activities of the species Desmapsamma anchorata, Dysidea etheria, and Echinodictyum dendroides. The chemical profile was characterized by the identification and quantification of polyphenols. Antioxidant activity was assessed using different methods. Antibacterial and modulatory activities were evaluated through microdilution against pathogenic strains. The polyphenols were found in low abundance in the extracts. In the antioxidant assays, the EACDa and EMDa extracts exhibited better inhibitory results. In the antibacterial evaluation, extracts presented MIC ≥ 1024 µg mL-1. The modulation of the extracts in combination with antibiotics showed significant effects against the multiresistant bacterium Pseudomonas aeruginosa. This study contributes to the deepening of chemical and biological knowledge of sponge species, indicating that their extracts can act as good modulators of bacterial resistance to aminoglycoside antibiotics, warranting further investigation into their mechanisms of action.

Microbead-Based Colorimetric and Portable Sensors for Polyphenol Detection.

Natural polyphenols found in health supplements and drinks have antioxidant and anti-inflammatory properties. In particular, to determine the beneficial qualities of antioxidant drinks and beverages, consumers demand precise quantification of the total amount of polyphenols as on-site detection. Herein, we developed a new concept of portable beads suitable for the field detection available: colorimetric quantification of polyphenols equipped with color converting software applications in a smartphone or tablet PC. The yellowish beads contain ferric ions to react with polyphenol to produce blackish metal-phenolic complexes. It is simple to perform the detection procedure: dipping the beads in the analytical sample and out-taking a photo-converting into RGB color values and quantification of the existed polyphenol. The overall process was completed within 5 min. Compared with the Folin-Ciocalteu assay, which is a representative optical sensor kit for total phenolic content, the bead-based sensor showed a better limit of detection of 0.0415 mM for tannic acid and comparable sensing capability for a polyphenol-containing plant extract and brewed tea. The beads conserved the shape and sensitivity after months of storage or under environmental interference such as a change in the temperature.

Extraction, Identification, and Quantification of Polyphenols from the Theobroma cacao L. Fruit: Yield vs. Environmental Friendliness.

The cacao fruit is a rich source of polyphenols, including flavonoids and phenolic acids, which possess significant health benefits. The accurate identification and quantification of these bioactive compounds extracted from different parts of the cacao fruit, such as pods, beans, nibs, and cacao shells, require specific treatment conditions and analytical techniques. This review presents a comprehensive comparison of extraction processes and analytical techniques used to identify and quantify polyphenols from various parts of the cacao fruit. Additionally, it highlights the environmental impact of these methods, exploring the challenges and opportunities in selecting and utilizing extraction, analytical, and impact assessment techniques, while considering polyphenols' yield. The review aims to provide a thorough overview of the current knowledge that can guide future decisions for those seeking to obtain polyphenols from different parts of the cacao fruit.

Physicochemical, nutritional properties, and antioxidant potential of ‘limilla’ fruit (Rhus aromatica var. schmidelioides (Schltdl.) Engl.)

Rhus aromatica inhabits humid oak and oakpine forests in the State of Michoacán (Mexico). The fruit of R. aromatica is edible and is traditionally used in the preparation of soft drinks, ice pops, ice creams and ‘atole’. The objective of the present investigation was to carry out a physical and chemical characterization and analysis of the antioxidant capacity of fruit. For the physical characterization, the equatorial and longitudinal diameter, weight and percentage of pulp were determined. In the chemical characterization, a proximal analysis was carried out, quantification of polyphenols and flavonoids was performed, and the antioxidant capacity was determined. The results showed that the fruit had a longitudinal diameter of 6.58 ± 1.02 mm, an equatorial diameter of 7.17 ± 0.66, a weight of 55.22 ± 5.47 mg, and a 40 % pulp proportion. The chemical characterization analysis indicated 8.7 % moisture, 30.6 % lipids, 8.7 % proteins, 29.4 % total sugars, 3.8 % ashes and 18.7 % crude fibre, 3.1 °Brix, pH 3.1, 1.92 % acidity total and a caloric intake of 4.27 kcal/g. The polyphenol content was higher in 60 % ethanol extracts with 88.6 ± 50.89 mg EAG/g; for flavonoids from extracts with 100 % acetone, it was 26.52 ± 0.65 mg EQ/g, and the total carotenoid content was 46.37 mg/100 g. The total antioxidant activity was higher in extracts with 80 % acetone, with 87.17 % inhibition of the DPPH radical and 90 % inhibition of ABTS without showing a significant difference with the different solvents used. The lowest IC50 values were presented in 100 % ethanol and 60 % methanol extracts for the DPPH radical and for the ABTS radical were the 80 % ethanol and 60 % methanol extracts. The lipid, protein, carotenoid, and polyphenol contents and antioxidant capacity of the fruit of R. aromatica were as high as those of other fruits consumed in the human diet.

Polifenóis totais de Aloysia gratissima e biodisponibilidade depois de um tratamento oral subcrônico em ratos Wistar

The present work carried out the quantification of total polyphenols in the aqueous extract of the leaves of Aloysia gratissima, and its oral absorption index in Wistar rats. For this, 20 adult rats were divided into five treatment groups: saline solution; 100 mg/Kg of A. gratissima extract; 50 mg/Kg and 100 mg/Kg of rutin and co-treatment with 50 mg/Kg of extract and 10 mg/Kg of rutin, performed orally for 14 days. For the quantification of total polyphenols, the Folin Ciocalteau method was used. In the extract, the concentration of total polyphenols was 7.11 mg GAE/mL, in the plasma of control animals the baseline level was 4.3 mg GAE/mL. In the treated groups, significantly higher values were observed, of 9.32 mg GAE/mL, 6.65 mg GAE/mL, 8.34 mg GAE/mL and 10.14 mg GAE/mL, respectively. Such data configure A. gratissima as a good source for obtaining total polyphenols due both to its high concentration in the extract and also to their good bioavailability.

Preliminary Identification and Quantification of Individual Polyphenols in Fallopia japonica Plants and Honey and Their Influence on Antimicrobial and Antibiofilm Activities.

Fallopia japonica (FJ), an invasive plant species known for its rich bioactive compounds, has been used for centuries in traditional Chinese medicine. Despite its significant beekeeping potential, this aspect of FJ remains underexplored. This research aims to investigate the antimicrobial and antibiofilm properties of FJ plants and honey. Notably, this study is the first to identify individual phenolic compounds in both FJ plant tissues and FJ honey, highlighting resveratrol as a marker of FJ honey. The study tested inhibitory activity against seven bacterial strains: Staphylococcus aureus, Enterococcus faecalis, Escherichia coli, Pseudomonas aeruginosa, Bacillus cereus, Salmonella enteritidis, and the yeast Candida albicans. Disk diffusion and microdilution methods were used to assess antimicrobial activity, while the crystal violet staining test evaluated antibiofilm activity. Results showed that FJ plant tissues and honey exhibited strong inhibition, particularly against Gram-negative bacterial strains. The most significant inhibition of biofilm formation, by both FJ plant tissues and honey, was observed against Staphylococcus aureus and Escherichia coli. A significant positive correlation was found between antimicrobial activity and individual polyphenols, especially resveratrol. The antibacterial and antibiofilm potential of FJ plant tissues and honey suggests promising applications in sustainable beekeeping. Further research is necessary to evaluate the bioactive compounds found in FJ honey and their health effects.

Presenting a Multispectral Image Sensor for Quantification of Total Polyphenols in Low-Temperature Stressed Tomato Seedlings Using Hyperspectral Imaging.

Hyperspectral imaging was used to predict the total polyphenol content in low-temperature stressed tomato seedlings for the development of a multispectral image sensor. The spectral data with a full width at half maximum (FWHM) of 5 nm were merged to obtain FWHMs of 10 nm, 25 nm, and 50 nm using a commercialized bandpass filter. Using the permutation importance method and regression coefficients, we developed the least absolute shrinkage and selection operator (Lasso) regression models by setting the band number to ≥11, ≤10, and ≤5 for each FWHM. The regression model using 56 bands with an FWHM of 5 nm resulted in an R2 of 0.71, an RMSE of 3.99 mg/g, and an RE of 9.04%, whereas the model developed using the spectral data of only 5 bands with a FWHM of 25 nm (at 519.5 nm, 620.1 nm, 660.3 nm, 719.8 nm, and 980.3 nm) provided an R2 of 0.62, an RMSE of 4.54 mg/g, and an RE of 10.3%. These results show that a multispectral image sensor can be developed to predict the total polyphenol content of tomato seedlings subjected to low-temperature stress, paving the way for energy saving and low-temperature stress damage prevention in vegetable seedling production.

Nanocurcumin-Based Sugar-Free Formulation: Development and Impact on Diabetes and Oxidative Stress Reduction.

The objective of this study is the development of innovative nanocurcumin-based formulations designed for the treatment and prevention of oxidative stress and diabetes. Nanocurcumin was obtained through a micronization process and subsequently encapsulated within biopolymers derived from corn starch and fenugreek mucilage, achieving encapsulation rates of 75% and 85%, respectively. Subsequently, the encapsulated nanocurcumin was utilized in the formulation of sugar-free syrups based on Stevia rebaudiana Bertoni. The stability of the resulting formulations was assessed by monitoring particle size distribution and zeta potential over a 25-day period. Dynamic light scattering (DLS) revealed a particle size of 119.9 nm for the fenugreek mucilage-based syrup (CURF) and 117 nm for the corn starch-based syrup (CURA), with polydispersity indices PDIs of 0.509 and 0.495, respectively. The dissolution rates of the encapsulated nanocurcumin were significantly enhanced, showing a 67% improvement in CURA and a 70% enhancement in CURF compared with crude curcumin (12.82%). Both formulations demonstrated excellent antioxidant activity, as evidenced by polyphenol quantification using the 2.2-diphenyl 1-pycrilhydrazyl (DPPH) assay. In the evaluation of antidiabetic activity conducted on Wistar rats, a substantial reduction in fasting blood sugar levels from 392 to 187 mg/mL was observed. The antioxidant properties of CURF in reducing oxidative stress were clearly demonstrated by a macroscopic observation of the rats' livers, including their color and appearance.

Physicochemical Characterization of Moroccan Honey Varieties from the Fez-Meknes Region and Their Antioxidant and Antibacterial Properties.

Honey, with its varied and extensive characteristics, is a complex and diverse biological substance that has been used since ancient times. The aim of this study is to thoroughly characterize the physicochemical, phytochemical, and biological properties of four floral honey varieties from the Fez-Meknes region in Morocco, with the goal of promoting the valorization of Moroccan honey in skincare and cosmetic products. The analyses of their physicochemical characteristics encompass various parameters such as pH, acidity, density, water content, Brix index, conductivity, ash content, hydroxymethylfurfural (HMF) content, and color. The levels of polyphenols range from 22.1 ± 0.4 to 69.3 ± 0.17 mg GAE/100 g of honey, measured using the Folin-Ciocalteu method for polyphenol quantification. Additionally, the estimation of flavonoid quantities in 100 g of honey, conducted using the aluminum trichloride method, reveals values ranging from 3.6 ± 0.2 to 7.2 ± 0.6 mg QE. Furthermore, it is noteworthy that honey exhibits high levels of glucose and relatively low concentrations of proteins. The quantitative evaluation of antioxidant effects, carried out through the 2,2-diphenyl-1-picrylhydrazyl free-radical-scavenging method and the ferric-reducing antioxidant power (FRAP) method, highlights the strong antioxidant capacity of multifloral honey, characterized by low inhibitory concentration values (IC50 = 30.43 mg/mL and EC50 = 16.06 mg/mL). Moreover, all honey varieties demonstrate antibacterial and antifungal properties, with multifloral honey standing out for its particularly pronounced antimicrobial activity. The correlation analyses between phytochemical composition and antioxidant and antibacterial activities reveal an inverse relationship between polyphenols and IC50 (DPPH) and EC50 (FRAP) concentrations of honey. The correlation coefficients are established at R2 = -0.97 and R2 = -0.99, respectively. Additionally, a significant negative correlation is observed between polyphenols, flavonoids, and antifungal power (R2 = -0.95 and R2 = -0.96). In parallel, a marked positive correlation is highlighted between antifungal efficacy, DPPH antioxidant activity (R2 = 0.95), and FRAP (R2 = 0.92). These results underscore the crucial importance of phytochemical components in the beneficial properties of honey, meeting international quality standards. Consequently, honey could serve as a natural alternative to synthetic additives.

Nutritional and Phytochemical Profiling of Vicia faba L. var. Minor Seeds: a Multifaceted Exploration of Natural Antioxidants and Functional Food Potential.

This study explores the nutritional and phytochemical profiling of twenty-three genotypes of Vicia faba L. var. minor seeds cultivated in the experimental field of the Arid Lands Institute of Medenine. Our comprehensive analysis encompasses fatty acid composition, sugar content, phytochemical composition, and antioxidant potential, providing a nuanced understanding of the seeds' nutritive quality. The investigation revealed substantial variations among genotypes, showcasing the potential for targeted nutritional enhancement. Quantification of total polyphenols, flavonoids, condensed tannins, and radical scavenging activities revealed average values of 16.46 mg GAE/g DW, 6.27 mg CTE/g DW, 0.47 mg CE/g DW, and 0.146 mM TEAC, respectively. Notably, the seeds exhibited a low tannin content, a desirable trait for animal feed applications. Liquid chromatography-mass spectrometry (LC-MS) was employed for the identification of phenolic compounds, unearthing the prevalence of quinic acid and flavanols, including catechin (+) and epicatechin. Sugar analysis identified the presence of glucose and sucrose, emphasizing the seeds' unique carbohydrate composition. Gas chromatography elucidated the fatty acid profile, spotlighting prominent components such as palmitic acid (13.87%), stearic acid (3.37%), oleic acid (27.66%), linoleic acid (45.83%), and linolenic acid (3.53%). The findings underscore the seeds' nutritive significance, positioning them as rich sources of natural antioxidants, fatty acids, and phenolic compounds. Moreover, the extracts' favorable tannin content positions them as potential candidates for functional food applications, showcasing their promise as sources of bioactive molecules with diverse applications.

Achyrocline satureioides infusion, popularly prepared and consumed, has an in vitro protective effect on human neural cells exposed to rotenone

Ethnopharmacological relevanceTraditional harvest of Achyrocline satureioides (AS) occurs at dawn on Good Friday in some South American countries. Inflorescences are traditionally used as infusions for several disorders, including neuropsychiatric disorders. Pillows and cushions are popularly filled with AS to attenuate the symptoms of depression, anxiety, and sleep disturbances. However, evidence for the potential beneficial effects of AS on human neural cells remains unclear. Aim of the studyAn in vitro model of SH-SY5Y human neural cells was applied to evaluate the effect of AS infusion, prepared as commonly used, on cells exposed to rotenone and to investigate its potential for neuropsychiatric disorders. Materials and methodsA hot aqueous extract was obtained from a traditionally prepared AS inflorescence infusion and chemically characterized by high-resolution mass spectrometry and spectrophotometric quantification of total polyphenols, tannins, and flavonoids. The SH-SY5Y cell cultures were treated with AS extract at concentrations of 1, 3, 5, 10, 50, 100, and 300 μL/mL to determine the potential cyto- and genotoxic effects of AS on neural cells using MTT, Neutral Red, and GEMO assays. Apoptosis modulation was assessed using flow cytometry and apoptosis-modulating genes were evaluated by qRT-PCR. The protective effect of AS on the neurotoxicity triggered by rotenone exposure (30 nM) was determined by analyzing cellular viability and oxidative markers such as lipid peroxidation and protein carbonylation, and DNA damage was assessed by micronucleus assay. ResultsThe AS extract, as traditionally prepared, had estimated concentrations of 409.973 ± 31.107 μg/mL, 0.1041 ± 0.0246 mg GAE/mL, and 63.309 ± 3.178 mg QE/mL of total tannins, total polyphenols, and flavonoids, respectively. At concentrations of 30 and 100 μl/mL, AS decreased apoptotic events, whereas the highest concentration (300 μl/mL) increased apoptosis compared to that in the control (p < 0.05). In cells exposed to rotenone, AS treatment induced cell proliferation, reduced DNA damage (as evaluated by micronuclei), and reduced lipid and protein oxidation. ConclusionsThe data indicate the non-cytotoxic and beneficial effects of AS extract on human neural cells by reducing cellular mortality and oxidative stress in neural cells triggered by rotenone exposure.

Integrative approach to the biochemical, and toxicological fingerprinting of Polygonum glabrum.: A computational and experimental synergy for a medicinal food plant

In this work, the biological and chemical fingerprints of methanol and DCM extracts from an important Polygonum species (Polygonum glabrum) was investigated. The biological fingerprint was assessed for its antioxidant, enzyme inhibitory, and cytotoxic effects. For the chemical characterization, total bioactive components, and individual secondary metabolites were determined using photometric, HPLC-PDA polyphenolic quantification, and UHPLC-MS methods. The main identified compounds were belonging to flavonoid and phenolic classes of phytochemicals. Methanol extracts contained the highest total phenolic (54.66 mg GAE/g extract) and flavonoid (27.85 mg GAE/g extract) content. The results of antioxidant assays showed that methanol extract displayed higher antioxidant (for DPPH, ABTS, FRAP, CUPRAC) activity compared to the DCM extract (which was most active for metal chelation assay). For the enzyme inhibition activity, the DCM extract was found to be active against cholinesterases, while the methanol extract exhibited the higher inhibition potential for tyrosinase, amylase, and glucosidase enzymes. Generally, the methanol extract exhibited higher biological activities which might be correlated with higher levels of the bioactive components. Moreover, three flavonoids (citrusin B, robinetin 3-rutinoside, and demethyltexasin) were selected for molecular docking studies against the tested enzymes. Furthermore, the utilization of Swiss ADME, pkCSM, and DFT computational analysis has enhanced our comprehension of the pharmacokinetic characteristics and electronic factors of the identified phytochemicals, hence advancing the possibility for drug discovery. To conclude, the results suggest that the P. glabrum extracts could be further studied as a potential candidate for developing new phyto-pharmaceuticals and functional ingredients.

UHPLC-PAD Protocol for the Simultaneous Identification of Polyphenols and Bitter Acids: Organoleptic and Nutraceutical Fingerprinting of Bergamot-Flavored Craft Beer.

In this study, a UHPLC-PDA method for the simultaneous identification of polyphenols and bitter acids (alpha, beta, and isoalpha) in beer was developed. The resulting chemical profiles were leveraged to distinguish the characteristics of four (IPA, Lager, Blanche, ALE) bergamot-flavored beers, produced on a pilot-scale plant. In a streamlined 29 min analysis, thirty polyphenols and fourteen bitter acids were successfully identified under optimized separation conditions. Validation, encompassing parameters such as LOD (from 0.028 ppm for isorhamnetin to 0.106 for narirutin), LOQ (from 0.077 ppm for naringenin to 0.355 for narirutin), R2 (always more than 0.9992), repeatability (from 0.67% for tangeretin to 6.38% for myricetin), and reproducibility (from 0.99% for sinensetin to 6% for naringin), was conducted for polyphenol quantification using constructed calibration curves with seven levels. Exploring polyphenolic components as potential discriminators among different beer styles, a total of thirty-two polyphenolic compounds were identified and quantified, including characteristic bergamot peel polyphenols like neoeriocitrin (from 7.85 ppm for CBS2 to 11.95 ppm in CBS1); naringin (from 4.56 ppm for CBS4 to 10.96 in CBS1), and neohesperidin (from 5.93 in CBS3 to 15.95 for CBS2). The multivariate analysis provided additional insights into variations among specific beer styles, revealing discrepancies in the presence or relative concentrations of specific compounds linked to brewing ingredients and processes. This research enhances the fingerprinting of the chemistry governing beer quality through a straightforward and cost-effective analytical approach.

Phytochemical characterization, antioxidant, and antimicrobial activities of the Ayurvedic polyherbal formulation Mentone

Introduction: Polyherbalism is extensively practiced in traditional medicine and constitutes complementary and alternative medicine (CAM). Greater therapeutic efficacy ensues from the synergistic effects of constituents mediated by pharmacodynamic and pharmacokinetic interactions and safety at higher dosages. Very few studies exist on mechanistics, despite rampant polyherbal use. Mentone tablet is a polyherbal constituting equal components of Centella asiatica (L.) Urban, Convolvulus pluricaulis Choisy, Glycyrrhiza glabra L., and Tinospora cordifolia (Willd.) Miers ex Hook. F. and Thomson. Materials and Methods: Proximate and phytochemical analysis followed by quantification of polyphenolics was carried out. Asiatic acid, berberine, betaine, and glycyrrhizin were characterized using ultraviolet–high-performance liquid chromatography (UV-HPLC). Antioxidant activity was determined by 2,2-diphenyl-1-picrylhydrazyl (DPPH) quenching activity, ferric reducing ability of plasma (FRAP) assay, and hydrogen peroxide (H2O2) scavenging activity. Antimicrobial activity was determined by Kirby–Bauer disc diffusion microbial susceptibility test followed by minimum inhibitory concentration (MIC) method. Results: Aqueous extraction using Soxhlet generated maximum yield. Proximate analysis yielded 52.96% ash, pH ranged from 5.75 to 5.76, and 5% moisture content. Qualitative analysis revealed the presence of inorganic substances and phytochemicals: saponins, reducing sugars, terpenoids, starch, glycosides, and triterpenoids. Phenols were higher in aqueous, while flavonoids and tannins were higher in ethanolic extracts. HPLC revealed the presence of glycyrrhizin and asiatic acid. Mentone extracts at 100 µg/mL showed the highest antioxidant activity in DPPH, FRAP assays, and H2O2 radical scavenging. Ethanolic extracts above 50 mg/mL demonstrated antimicrobial activity against Staphylococcus aureus ATCC 25923 and Klebsiella pneumoniae ATCC 700603. Conclusion: Mentone contains phytochemicals with antioxidant and antimicrobial activities. With active constituents such as asiatic acid and glycyrrhizin, Mentone could constitute a CAM for oxidative stress-induced diseases, including neurodegeneration.

Integrate analysis of metabolome and transcriptome of three Fragaria × ananassa cultivars to stablish the non-volatile compounds of strawberry flavor

The flavor attribute of Fragaria × ananassa Duch. would decide consumers’ selection of preferred strawberry commercial cultivars. The roles of volatile compounds in strawberry aroma have been well-studied while knowledge regarding the non-volatile compounds is limited. Some non-volatile compounds which are involved in consumers preference of strawberry have been reported, contributions of non-volatile compounds for strawberry flavor remain ambiguous. This study explored the strawberry flavor influences of essential non-volatile compounds by comparing biosynthesis pathways of cultivars exhibiting distinct flavor characteristics. The widely targeted metabolome generated global profiles of three cultivars including 521 known non-volatile compounds. The differential accumulation analysis and precise quantification of soluble sugars, organic acids, polyphenols and free amino acids (FAAs) predicted fructose, citric acid, kaempferol and pelargonin-3-glucoside were key compounds involved in the sweetness, acidity and astringency of strawberries. Further, the conjoint analysis of metabolites and 824 differentially expressed genes revealed that flavonoid biosynthesis, phenylpropanoid metabolism and citrate cycle pathways decided the content difference of key flavor compounds. Within these pathways, several structure genes were predicted as potential regulators of organic acids, flavonoids and umami-taste FAAs. These findings would be helpful in identification of non-volatile compounds and genes responsible for strawberry flavor.

Influence of various cooking treatments and extraction solvents on bioactive compounds and antioxidant capacities of bottle gourd (Lagenaria siceraria) fruit in India

Bottle gourd is a good source of health-beneficial bioactive substances. This research aimed at evaluating the effect of different cooking methods (pressure cooking, microwaving, and frying) and extraction solvents (methanol, ethanol and butanol) on bottle gourd fruit phenolic compounds and antioxidant capacity. The quantitative estimation of polyphenolic compounds, flavonoids and tannins was estimated by spectrophotometric methods. The antioxidative properties were evaluated using ferric thiocyanate (FTC), thiobarbituric acid (TBA), ferric reducing antioxidant power (FRAP) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) tests using the standard methods. Moreover, quantification of individual polyphenols was carried out by high-performance thin layer chromatography (HPTLC) technique. Frying and pressure-cooking thermal treatments were observed to be the best methods for retaining bioactive molecules. When compared to the raw counterpart, the retention level of total phenol content (TPC) in pressure cooked and fried samples was 23.8% and 13.3%, respectively. Similarly, antioxidant capacity in terms of FRAP was observed to increase by 47.26% after pressure cooking and 28.50% after microwave cooking in respect to the raw sample. The HPTLC results showed that this fruit has high antioxidant capacity and is rich in phenolic acid [gallic(17.83 mg g−1dwb), p-coumaric (6.70 mg g−1dwb)and vanillic (60.66 mg g−1dwb] and flavonoids [quercetin (24.64 mg g−1dwb) and myrecetin (20.73 mg g−1dwb].The chromatography indicated destruction and transformation of new phenolic compounds due to heat treatments. The correlation analysis revealed that flavonoids were much more responsible for their antioxidant activity. Cooking methods and extraction solvents affected the retention and recovery of polyphenolic compounds available in bottle gourd fruit. These findings offer valuable information for optimizing cooking techniques to preserve and enhance the nutritional and antioxidant properties of bottle gourd, making it a valuable fruit for a healthy diet. Pressure cooking could be the most suitable cooking treatment as far as retention of bioactive compounds like phenolic acids is concerned.Graphical