ABTS Radical Scavenging Activity Research Articles

고수 추출물의 항산화, 항염 및 피부장벽 기능 효과

Coriandrum sativum commonly known as coriander, is one of the most popularly used in culinary as well as traditional medicine. Although C. sativum exhibits desirable biological effects, such as anti-microbial, anti-tumor, insecticidal, and deodorizing effects, the effect of C. sativum extract on the skin protective function remains unknown. Thus, we herein examined the anti-oxidant, anti-inflammation, and skin barrier function of C. sativum seed (CS) and leaf (CL) extract. The seed extract exhibited remarkable DPPH and ABTS radical scavenging activity with IC50 values. The total polyphenol content of the seed and leaf was found to be 24.795±0.425 mgGAE/g, 14.614±0.511 mgGAE/g, respectively. Both seed and leaf extract showed no cytotoxicity from 0.05 to 0.2 mg/mL concentration as a result of MTT assay in RAW264.7 cells. The C. sativum seed extract showed that its ability to reduce nitric oxide(NO), suppress cyclooxygenase-2(COX-2) and inhibit pro-inflammatory cytokines such as TNF-α and interleukin(IL)-6. Furthermore, seed methanolic extract promotes the mRNA expression of filaggrin, loricrin, and involucrin, which is related to skin barrier protection. Our data suggest that C. sativum seed extract may be an effective natural source for improving the skin care function.

Physicochemical Characteristics, Antioxidant Properties and Consumer Acceptance of Greek Yogurt Fortified with Apple Pomace Syrup.

Despite having high polyphenolic phytochemicals and functional components, apple pomace (AP) is often discarded in landfills, leading to pollution. The study aimed to find a sustainable application for AP in Greek yogurt fortified with AP syrup (APS). Physicochemical characteristics and antioxidant properties were analyzed for APS (APS0.00, APS1.25, APS2.50, APS3.75, APS5.00). As the AP content in the syrup increased, moisture content, titratable acidity, and viscosity significantly increased (p < 0.05). The total polyphenols and flavonoid content of APS increased with increasing AP content. In Greek yogurt fortified with APS (APY), reducing sugar content (0.55 mg/mL to 0.71 mg/mL) significantly increased with fermentation time and AP content, whereas pH level (6.85 to 4.28) decreased. The antioxidant activities by DPPH radical scavenging activity, ABTS radical scavenging activity, ferric reducing antioxidant power, and reducing power were also significantly increased with the AP content and fermentation time. In the consumer acceptance test of APY, APY1.25 had significantly high scores in overall acceptance, taste acceptance, and aftertaste acceptance with purchase intent (p < 0.05). The Greek yogurt fortified with APS as functional food had improved antioxidant properties and consumer acceptance, suggesting the possibility of developing sustainable AP products.

Antioxidant and Immune Stimulating Effects of Allium cepa Skin in the RAW 264.7 Cells and in the C57BL/6 Mouse Immunosuppressed by Cyclophosphamide.

Allium cepa L. (onion) has been reported to have various pharmacological effects, such as preventing heart disease, and improving antimicrobial activity and immunological effects. The Republic of Korea produced 1,195,563 tons of onions (2022). The flesh of onion is used as food while the onion skin (OS) is thrown away as an agro-food by-product and is considered to induce environmental pollution. Thus, we hypothesize that increasing usage of OS as functional food material could help protect from the environment pollution. The antioxidant effects and immune-enhancing effects of OS were evaluated as functional activities of OS. In this study, OS showed high 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging activities and xanthine oxidase (XO) inhibitory activity. The antioxidant activities increased in a dose-dependent manner. The IC50 values of DPPH, ABTS radical scavenging activity, and XO inhibitory activity were 954.9 μg/mL, 28.0 μg/mL, and 10.7 μg/mL, respectively. Superoxide dismutase and catalase activities of OS in RAW 264.7 cells were higher than those of the media control. There was no cytotoxicity of OS found in RAW 264.7 cells. Nitric oxide and cytokines (IL-1β, IL-6, IFN-γ, and TNF-α) concentrations in RAW 264.7 cells significantly increased in a dose dependent manner. Immune-stimulating effects of OS were evaluated in immunosuppressed mice induced by cyclophosphamide. White blood cell count and the B cell proliferation of splenocytes were higher in OS100 (OS extract 100 mg/kg body weight) and OS200 (OS extract 200 mg/kg body weight) groups than in the negative control (NC) group. Serum IgG and cytokine (IL-1β and IFN-γ) levels were also higher in OS100 and OS200 groups than in the NC group. OS treatment increased NK cell activity compared with the NC group. The results suggested that OS can improve antioxidant and immune stimulating effects. The use of OS as functional supplement can reduce the agro-food by-product and it may contribute to carbon neutrality.

Phytochemicals and Antioxidant Activities in methanol extracts of Endemic Haplophyllum Species from Türkiye

The aim of the current study is to determine the total flavonoids, phenolics and antioxidant activities of methanol extracts from aerial parts of four endemic Haplophyllum species to Türkiye (H. myrtifolium, H. vulcanicum, H. pumiliforme, and H. sahinii). There are two populations collected from different regions belonging to H. myrtifolium and H. pumiliforme. Antioxidant activities were measured by radical scavenging activity such as the 2, 2′-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS) and 2, 2-diphenyl-1-picrylhydrazyl (DPPH), and compared with synthetic standards such as trolox, ascorbic acid and butylated hydroxytoluene (BHT). The highest total bioactive contents were recorded as H. sahinii for total phenolic content (66.4 mg GAE/g extract) and H. myrtifolium for total flavonoid content (40.8 mg QE/g extract), but H. vulcanicum displayed the lowest amount for both contents (38.0 mg GAE/g extract and 34.5 mg QE/g extract, respectively). Among the species, H. myrtifolium exhibited the strongest DPPH and ABTS radical scavenging activity followed by H. pumiliforme, H. sahinii and H. vulcanicum. All Haplophyllum species showed higher antioxidant activity for these two radical scavenging activities than trolox and BHT. The phytochemicals and antioxidant activities in methanol extracts from these endemic Haplophyllum species is reported for the first time. The diversity of the findings is to be discussed as likely consequence of the different species and regions.

Isolation and structure elucidation of antioxidant compounds from stem and root barks of Daphne giraldii

Two new compounds, aphegiractin A1/A2 (1a/1b), and seven known compounds were isolated by phytochemical work on EtOAc-soluble ingredients extracted from stem and root barks of Daphne giraldii. Their structures were established based on extensive spectroscopic methods, including HRESIMS, CD experiments, 1D and 2D NMR. All compounds were evaluated for their antioxidant activity to DPPH, ABTS radical scavenging activity and inhibitory activity on tyrosinase. Of these compounds, compound 3 exhibited significant antioxidant activities.

Physicochemical properties, drug likeness, ADMET, DFT studies, and in vitro antioxidant activity of oxindole derivatives

Poor pharmacokinetic and safety profiles create significant hurdles in the drug development process. This work focuses on a detailed understanding of drug discovery interplay among physicochemical, pharmacokinetic, toxicity endpoints, and antioxidant properties of oxindole derivatives. DFT compıutations were also performed at B3LYP/6-311G** level to evaluate the physicochemical properties, global reactivity features, and intramolecular interactions. The BOILED-Egg pharmacokinetic model envisaged gastrointestinal absorption, blood-brain barrier penetration, and no interaction with p-glycoprotein for compounds C1 and C2. The physicochemical evaluation revealed that C1 possesses superior drug-like properties fit for oral absorption. Both derivatives were predicted to have high plasma protein binding, efficient distribution, and inhibiting CYP 450 major isoforms but serve as substrates only for a few of them. Both molecules have mild to moderate clearance rates. Out of ten toxicity parameters, only hepatotoxicity was predicted. DFT results implied that the meta position of the -OH group made the possibility of charge transfer greater than -para positioned -OH, due to the ΔNmax (eV) values of molecules C1 and C2 being calculated at 2.596 and 2.477, respectively. Both C1 and C2 exhibited a concentration dependant DPPH and ABTS radical scavenging activity. The chemical structure-physicochemical-pharmacokinetic relationship identified the meta position as the favorite for the electron-withdrawing hydroxyl group. This provides useful insight to medicinal chemists to design 6-chlorooxindole derivatives with an acceptable drug-like and pharmacokinetic property.

Improving acidity and flavors of citrus juice as well as its antioxidant activity by cofermentation with deacidification bacteria combination

The high acidity and poor taste of some citrus juice (CJ) affect its application value. In this study, a Hanseniaspora pseudoguilliermondii B4 was isolated and identified from lemon which could effectively degrade organic acids in CJ. Seven lactic acid bacteria (LAB) were selected to coferment with B4 in sequential and simultaneous inoculation on CJ to improve its taste and nutritional value. The physicochemical parameters, total phenolic content (TPC), total flavonoid content (TFC) and antioxidant activity were evaluated before and after mixed fermentation. The results revealed that cofermentation with B4 and Bifidobacterium lactis 20435 could not only decreased acidity by 96.05% but also increased TPC, TFC, DPPH and ABTS radical scavenging activity by 22.54%, 25.42%, 34.47% and 52.63%, respectively. In addition, 3-methyl-1-butanol, 2-methyl-1-butanol and phenylethyl alcohol were significantly (p < 0.05) increased, while terpenes were mostly decreased, compared to unfermented juice. The ester content increased and enhanced the flavor compounds of fermented CJ. This work provides a new strategy of using H. pseudoguilliermondii and LAB to adjust the acidity and taste of CJ as well as improve its bioactive substances and antioxidant activity.

Purification, Identification and Evaluation of Antioxidant Peptides from Pea Protein Hydrolysates.

Food-derived antioxidant peptides can be explored as natural antioxidants due to their potential health benefits. In this study, antioxidant peptides were isolated and purified from pea protein hydrolysates (PPH). The DPPH and ABTS radical scavenging activities were used as indexes to purify the antioxidant peptides by a series of purification steps including ultrafiltration, ion exchange chromatography, G25 gel filtration chromatography, and reversed-phase chromatography. Three novel antioxidant peptides YLVN, EEHLCFR and TFY were identified, which all exhibited strong antioxidant activity in vitro. EEHLCFR showed stronger DPPH scavenging activity with an IC50 value of 0.027 mg/mL. YLVN showed stronger ABTS scavenging activity with an IC50 value of 0.002 mg/mL and higher ORAC values of 1.120 ± 0.231 μmol TE/μmol, which is even better than that of GSH. Three novel antioxidant peptides significantly elevated LO2 cells viability even at the concentration of 0.025 mg/mL, and cell viability enhanced to 53.42 ± 1.19%, 55.78 ± 1.03%, and 51.09 ± 1.06% respectively, compared to that of H2O2 injury group (48.35 ± 0.96%), and prevented the accumulation of ROS by enhancing the activities of antioxidant enzymes in H2O2-induced oxidative stress LO2 cells. The molecular docking results showed that the potential molecular mechanism of the three novel antioxidant peptides may be in high correlation with the activation of the Keap1-Nrf2 pathway by occupying the Keap1-Nrf2 binding site. These results demonstrate that the three novel antioxidant peptides are potential natural antioxidants that can be devoted to medicine or functional food ingredients.

Effect of Cooking Methods on Bioactive Pigments in Purple Carrots (Daucus carota L.)

Carotenoids and anthocyanins are plant-based molecules that have shown potent antioxidant and anti-inflammatory activities contributing to human health. Purple carrots contain not only the carotenoids occurring in the typical orange carrots, but also a high content of anthocyanins, which makes them nutritionally more interesting. However, most of these bioactive compounds are partially lost during cooking. This study aimed to determine total carotenoid content (TCC), total anthocyanin content (TAC), total phenol content (TPC) and antioxidant activity (AA) in terms of DPPH and ABTS radical scavenging activity in cooked purple carrots. The identification of the main anthocyanins was also performed by HPLC-DAD. With a view to evaluating the effect of cooking, purple carrots were subjected to freeze-drying, boiling, steaming and roasting. To our knowledge, this is the first extensive study about the effect of various cooking methods on different parameters related to the beneficial health properties of purple carrots. As a result, freeze-drying brought about significant loss of carotenoids (TCCs 554.90 µg·g−1 vs. 1136.66 µg·g−1 in fresh carrots) whereas boiling resulted in a significant decrease of polyphenols (TPCs 15.71 µg·g−1 vs. 66.71 µg·g−1 in fresh carrots) and anthocyanins (TACs 1.41 µg·g−1 vs. 4.83 µg·g−1 in fresh carrots). The results in this paper can be used by the food industry to elaborate more nutritious purple-carrot-based products.

Valorization of surplus onion for the development and characterization of antioxidant-rich gummies

Allium cepa is an herbaceous biennial plant cultivated for its edible bulb and the elementary ingredient in Indian cooking. The surplus onion presents a huge loss due to drying rotting, sprouting, fungal damage, etc. Formulating an onion gummy is a rich source of antioxidants that can promote healthy living and prevent diseases. Our study developed an antioxidant-rich gummy using red onion transforming its pungent taste using tamarind. The gummy samples were subjected to physicochemical analysis where the pH of the samples was in the range of 5.64 to 5.51, the moisture and sugar content ranged from 59.6 to 57.9 and 60.97 to 59.10 respectively, the texture properties of the gummy jelly showed hardness in the range from 571.81±0.2 to 378.26±0.9 g, chewiness from 1,819.1 ± 64.22 to 1,390.9 ± 56.7 g, adhesiveness from 57.4 ± 1.33 to 58.6 ± 1.55, and springiness from 48.78±0.2 to 40.73±0.4 and finally the chromaticity values (L*, a*, and b*) of gummy jelly were, lightness in the range from 7.78±0.08 to 5.83±0.08, redness from 3.39±0.10 to 0.54±0.08 and yellowness from 1.65±0.05 to 1.27±0.05. The antioxidant activity was analyzed using DPPH and ABTS radical scavenging activity and was in the range of 29.75 to 78.85% and 18 to 62% respectively. The sensory evaluation showed that buying intention was highly ranked followed by appearance, taste, flavor, overall preference, and texture. In this study, we conclude that the antioxidant-rich red onion gummy jelly (ROGJ) developed with potential antioxidant activity can be commercialized and could be a healthy substitute for commercial unhealthy gummy jellies.

Chemical composition and biological activities of Lonicera caprifolium L. (Caprifoliaceae) essential oil

This work aimed to investigate the chemical composition, antioxidant activity, antinociceptive effect, and wound healing activity of the Lonicera caprifolium L. flower essential oil (LCEO). Linalool (16.42%), d-limonene (9.99%), and α-cadinol (10.65%) were the most prevalent components of the LCEO. The LCEO revealed moderate DPPH and ABTS radical-scavenging activity. LCEO exhibited potent antinociceptive activity in acetic acid-induced writhing and hot plate-induced pain model; LCEO reduced 73.88 ± 2.78% of writhing and significantly increased pain withdrawal latency in the mice, respectively. The LCEO also presented a potent wound healing effect, with 98.08 ± 1.37% wound closure on the 12th day of treatment. The results of the study demonstrate antioxidant and wound healing potential with antinociceptive effect. To the best of our knowledge, this is the first report on the bioactivities of L. caprifolium L. essential oil.

Evaluation of fermentation properties, antioxidant capacity in vitro and in vivo, and metabolic profile of a fermented beverage made from apple and cantaloupe

This work is aimed at developing a fermented beverage (FB) with excellent antioxidant capacity from apple and cantaloupe using lactic acid bacteria (LAB) and yeast. The optimal fermentation process was as follows: the apple-cantaloupe juice adding 21% sugar inoculated with 9% yeast was fermented at 27 °C for 11 d, and then inoculated with 9% LAB at 36 °C for 16 d. The antioxidant activity of FB was investigated using in vitro and in vivo models. The total phenols content (TPC) and total flavonoids content (TFC), DPPH and ABTS radical scavenging activity, and Fe3+ reducing power of FB enhanced during in vitro simulated digestion. The in vivo studies indicated that 6.25% FB prolonged the lifespan of Caenorhabditis elegans, enhanced SOD and GSH-Px activity, decreased MDA content, and had significant anti-stress, but did not damage the growth, reproduction and locomotion of Caenorhabditis elegans. Untargeted metabolomics were performed to reveal the changes in metabolites of juice before and after fermentation. A total of 624 metabolites were identified. The significant differentially regulated metabolites were concentrated mainly in lipids and lipid-like molecules, organic acids and derivatives, and organic heterocyclic molecule. Thus, a bioactive food product with antioxidant properties was obtained by fermentation.

Development of lentil peptides with potent antioxidant, antihypertensive, and antidiabetic activities along with umami taste.

Lentil peptides have shown promising bioactive properties regarding the antioxidant activity and also inhibitory activity of angiotensin-I-converting enzyme (ACE). Sequential hydrolysis of proteins has shown a higher degree of hydrolysis with enhanced antioxidant and ACE-inhibitory activities. The lentil protein concentrate (LPC) was sequentially hydrolyzed using Alcalase and Flavourzyme at 2% w/w. The hydrolysate (LPH) was cross-linked (LPHC) or sonicated (LPHUS) and sequentially cross-linked (LPHUSC). Amino acid profile, molecular weight (MW) distribution, DPPH and ABTS radical scavenging activities (RSA; 7mg/mL), ACE (0.1-2mg/mL), α-glucosidase, and α-amylase inhibitory activities (10-500 μg/mL), and umami taste were determined. The highest DPPH RSA was obtained for LPH (68.75%), followed by LPHUSC (67.60%), and LPHUS (67.49%) while the highest ABTS RSA values were obtained for LPHC (97.28%) and LPHUSC (97.20%). Cross-linking and sonication led to the improvement of the ACE-inhibitory activity so that LPHUSC and LPHC had IC50 values of 0.23 and 0.27 mg/mL, respectively. LPHC and LPHUSC also indicated higher α-glucosidase inhibitory activity (IC50 of1.2 and 1.23 mg/mL) compared to LPH (IC50 of1.74 mg/mL) and LPHUS (IC50 of1.75 mg/mL) whilethe IC50 value of acarbose indicated 0.51 mg/mL. Moreover, LPHC and LPHUSC exhibited higher α-amylase inhibitory activities (IC50 of 1.35 and 1.16 mg/mL) than LPHUS (IC50 of 1.95 mg/mL), and LPH (IC50 of 2.51 mg/mL) while acarbose had an IC50 value of 0.43 mg/mL. Umami taste analysis revealed that LPH and LPHC due to MW of 1.7 and 2.3kDa and also high umami amino acids could be well considered as representative of meaty and umami analog flavors while indicating stronger antioxidant, antihypertension, and antidiabetic attributes.

Effectiveness of Terminalia bellerica based bioactive edible film in controlling the microbial growth and lipid oxidation of cheese during storage

A novel bioactive film was developed using Terminalia bellerica as a bioactive ingredient for improved lipid-oxidative stability and microbial quality of cheese using kalari, a Himalayan cheese, as a food-model system. The carrageenan-based film with optimum characteristics was developed using 0.5% T. bellerica extract and characterized for various physicochemical and oxidative properties. The cheese samples were packaged within the films (T1 = control film, T2 = film containing 0.5% T. bellerica) and stored for four weeks at 4±1°C along with control samples. The addition of T. bellerica significantly increased the thickness and density and decreased the moisture content, transparency, solubility and water-vapour transmission rate of the film. It also increased (P<0.05) the antioxidant potential (total-phenolic and flavonoid contents, DPPH and ABTS radical scavenging activities) of the film. A significant impact of the film was observed on lipid stability and microbiological quality and the samples stored within the T2 film showed significantly lower values for thiobarbituric acid reactive substances, free-fatty acids, peroxide values and microbial counts on days 14 and 28. The T2 film showed a significant positive effect on the sensory quality of the stored product indicating the potential of the film for controlling the quality loss during storage.

Protein binding studies and antioxidant activities of two mononuclear dioxomolybdenum(VI) complexes with 2-(3-methyl-5-phenyl pyrazol-1-yl) benzthiazole

Two yellow air-stable mononuclear dioxomolybdenum(VI) complexes, MoO2Cl2L (1) and MoO2Br2L (2) [where L = N,N donor ligand 2-(3-methyl-5-phenyl pyrazol-1-yl) benzthiazole], have been synthesized from their parent oxomolybdenum(V) complexes in dichloromethane. The binding affinity and binding mode of the molybdenum complexes with bovine serum albumin (BSA) have been explored by absorption and fluorescence titrations and time resolved fluorescence measurements. The number of binding sites for the complexes is nearly equal to unity, indicating there is only one binding site per BSA molecule. Molecular docking studies are also carried out to elucidate the binding mechanism, indicating that the complexes could quench the intrinsic fluorescence of BSA in a static quenching manner. Fluorescence resonance energy transfer study reveals that energy transfer takes place from Tryptophan residue of BSA to the synthesized complexes. The anti-oxidative properties of the complexes are examined by ABTS radical scavenging activities and DPPH radical quenching. The complexes exhibit different activities due to the influence of halogen substitution to the metal ion. MoO2Br2L (2) exhibits better activities than MoO2Cl2L (1) according to their EC50 values.

Characterization of the Dynamic Gastrointestinal Digests of the Preserved Eggs and Their Effect and Mechanism on HepG2 Cells.

Preserved eggs, an alkaline-fermented food, have been widely searched for their anti-inflammatory activity. Their digestive characteristics in the human gastrointestinal tract and anti-cancer mechanism have not been well explained. In this study, we investigated the digestive characteristics and anti-tumor mechanisms of preserved eggs using an in vitro dynamic human gastrointestinal-IV (DHGI-IV) model. During digestion, the sample pH dynamically changed from 7.01 to 8.39. The samples were largely emptied in the stomach with a lag time of 45 min after 2 h. Protein and fat were significantly hydrolyzed with 90% and 87% digestibility, respectively. Moreover, preserved eggs digests (PED) significantly increased the free radical scavenging activity of ABTS, DPPH, FRAP and hydroxyl groups by 15, 14, 10 and 8 times more than the control group, respectively. PED significantly inhibited the growth, cloning and migration of HepG2 cells at concentrations of 250-1000 μg/mL. Meanwhile, it induced apoptosis by up/down-regulating the expression of the pro-apoptotic factor Bak and the anti-apoptotic gene Bcl-2 in the mitochondrial pathway. PED (1000 μg/mL) treatment resulted in 55% higher ROS production than the control, which also led to apoptosis. Furthermore, PED down-regulated the expression of the pro-angiogenic genes HIF-1α and VEGF. These findings provided a reliable scientific reference for the study of the anti-tumor activity of preserved eggs.

PHYTOCHEMICAL INVESTIGATION AND IN VITRO ANTIOXIDANT ACTIVITY OF SYZYGIUM JAMBOS FRUIT AND ITS SEED

Objective: This study was designed to investigate the phytochemical screening of different solvent extracts, total phenolic, and flavonoid content and 13 different methods of in vitro antioxidant activity of Syzygium jambos fruit and its seed. Methods: The antioxidant activity of the methanolic extract of S. jambos fruit and its seed was carried out by 2,2-diphenyl-1-picrylhydrazyl, ABTS radical scavenging activity, site-specific and non-site-specific hydroxyl radical scavenging activity, superoxide radical scavenging, nitric oxide radical scavenging, potassium ferricyanide reducing assay, ferric thiocyanate, total antioxidant capacity, hydrogen peroxide radical scavenging, thiobarbituric acid reactive substances, ferric reducing antioxidant power, and cupric reducing antioxidant Cusing standard procedures. Results: The preliminary phytochemical screening has revealed the presence of phenolics, flavonoids, alkaloids, tannin, saponin, and carbohydratesexcept for steroids and terpenoids. The total phenolic content and flavonoid content of S. jambos fruit and its seed was found to be (S. jambos fruit – 127.61 mg of GAE/100 g, S. jambos seed – 217.34 mg of GAE/100 g) and (S. jambos fruit – 8.64 mg of QE/100 g, S. jambos seed – 15.97 mg of QE/100 g), respectively. The fruit and its seed also showed significantly strong antioxidant activity in different in vitro methods. Conclusion: The Syzygium jambos fruit and its seed have anadequate quantity of phytochemicals that act as an antioxidant and scavenge free radicals efficiently. Hence, the fruit and its seed may be considered as effective in the prevention and treatment of oxidative stress-induced diseases such as diabetes, cardiovascular diseases, cancer, arthritis, gout, neurodegenerative diseases, and respiratory tract infections.

Impact of drying on the bioactive compounds and antioxidant properties of bignay [Antidesma bunius (L.) Spreng.] pomace

Bignay pomace is a processing byproduct that can be a source of bioactive compounds. However, a suitable dehydration method should be considered to efficiently valorize this waste material into high-value food ingredient and maximize its health-promoting properties. Bignay pomace was subjected to convection oven-drying and freeze-drying to investigate the effect of these pre-processing techniques on the physicochemical, bioactives, and antioxidant properties of the samples. Both drying methods significantly (p<0.05) changed the total phenolic and anthocyanin contents of bignay pomace while flavonoids and tannins were not significantly affected. Freeze-drying of samples resulted in higher phenolic content (1742 vs. 1273 mg gallic acid equivalent/100 g DW) and anthocyanin content (496 vs. 223 mg cyanidin-3-glucoside equivalent/100 g DW) than convection oven-drying. Freeze-drying also resulted in higher antioxidant properties based on DPPH, ABTS radical scavenging activity, and FRAP assays. Bignay pomace extract was analyzed through HPLC (with photo-diode array detector) for its phenolic profile and nine compounds were identified, with catechin and epicatechin as the dominant components. HPLC analysis also showed that while the drying process does not influence the phenolic profile of the samples, it significantly affected the concentration of phenolic compounds present. The results of this study showed that freeze-drying is a more viable method to retain the majority of bignay pomace’s functional properties compared to convection oven-drying.Graphical

Interactions between zein and anthocyanins at different pH: Structural characterization, binding mechanism and stability

Zein-anthocyanin nanoparticles (ZACNPs) at different pH values were successfully developed to stabilize anthocyanins based on the self-assembly properties of zein. The structural characterization by the Fourier infrared spectroscopy, fluorescence spectroscopy, differential scanning calorimetry and molecular docking analysis showed that the interactions between anthocyanins and zein were driven by the hydrogen bonds formed between the hydroxyl and carbonyl oxygen groups on anthocyanin glycoside groups and the amino acid residues (glutamine and serine), as well as the hydrophobic interactions from the A or B ring of anthocyanins and the amino acid residues of zein. The binding energy of zein to two anthocyanin monomers cyanidin 3-O-glucoside and delphinidin 3-O-glucoside was 8.2 and 7.4 kcal/mol. Further property examinations of ZACNPs showed that the thermal stability of anthocyanins at a ratio of zein:ACN = 1:0.3 was improved by 56.64 % (90 °C, 2 h), and the storage stability increased by up to 31.11 % at pH 2. In addition, the antioxidant activity of ZACNPs (zein:ACN = 1:0.3) was significantly enhanced, and the DPPH, ABTS radical scavenging activities, FRAP and ORAC value reached 87.73 %, 87.89 %, 435.5 μg/mL, 90.58 μmol/mL at pH 4, respectively. These results suggested that combining zein to anthocyanins is a feasible method to stabilize anthocyanins.

Influence of germinated black cumin (Nigella sativa L.) seeds extract on the physicochemical, antioxidant, antidiabetic, and sensory properties of yogurt

This study investigated the effect of adding germinated black cumin seed extract (GBSE) in the amounts of 0, 50, 75, and 100 mg/100 ml milk, which are mentioned in abbreviate as C, GBSE50, GBSE75, and GBSE100, respectively, on the physicochemical, antioxidant, antidiabetic and sensory properties of yogurt. In the present research, pH, titratable acidity (TA), syneresis, water-holding capacity (WHC), viscosity, total phenolic content (TPC), antioxidant activity (DPPH, ABTS radicals scavenging activity and FIC assay), α-amylase and α-glucosidase inhibitory effect and sensory attributes (taste, odor, texture, color, and overall acceptance) of fortified yogurts during 14 days of storage at 4 °C were determined. According to study results, fortification, even in the lowest amount (50 mg/100 ml milk), improved the qualitative and bioactive properties of yogurt significantly (p < 0.05). All samples that received acceptable sensory scores were appreciated. However, GBSE50 and 75 showed no significant difference (p > 0.05) after 14 days of storage compared to the control. Due to the results of all experiments, fortifying yogurt with the addition of 75 mg of GBSE in 100 ml milk is recommended to improve the qualitative and bioactive properties of the obtained functional yogurt.