Tannin Content Research Articles

Quality Evaluation of Flour and Crackers Made from Acha and Orange-Fleshed Sweet Potato Composite Flour Supplemented with Fermented Cowpea Flour

The present study aimed at evaluating the effects of supplementing 60% acha and 40% orange-fleshed sweet potato (OFSP) composite flour with 0, 10, 20, 30, 40 and 50% fermented cowpea flour on the functional properties of the flour blends and on the proximate composition, mineral content, antinutrients, and sensory characteristics of the crackers made from the blends. The 100% composite of acha and orange-fleshed sweet potato flours served as the control sample. The results obtained showed that all the parameters evaluated varied with the proportion of fermented cowpea flour supplementation. The bulk density increased significantly while the water absorption capacity, oil absorption capacity, pH, wettability, and gelatinization temperature decreased significantly with the increase in fermented cowpea flour supplementation. The moisture and carbohydrate content of the crackers progressively decreased from 8.83% - 8.08% and from 68.34% - 54.33% respectively with increase in cowpea flour supplementation. The ash, fibre, fat and protein contents of the crackers progressively increased from 1.90 - 2.43%, 0.40 – 0.70%, 14.46 – 18.45% and 6.07 – 16.01% respectively with increase in fermented cowpea flour supplementation. The potassium content of the crackers decreased from 87.51 – 68.66 mg/100g while the calcium, magnesium, iron and zinc contents of the crackers increased progressively from 59.16 - 96.61 mg/100g, 12.60 – 36.69 mg/100g, 0.62 – 0.78 mg/100g and 0.78 – 1.08 mg/100g respectively with increase in fermented cowpea flour supplementation. The oxalate and phytate contents of the crackers decreased progressively, while the tannin content increased with increasing fermentation of cowpea flour supplementation. It is evident from the study that acceptable crackers of high nutritional value could be produced from a composite of 60% acha and 40% orange-fleshed sweet potato flour supplemented with 30% fermented cowpea flour. This would increase the utilization of these locally grown crops and reduce wheat importation into the country.

Phytochemical Screening and Antioxidant Activity of <i>Annona Senegalensis</i> Extracts (Leaves and Stem Bark) Collected from Three Regions of Senegal

The main objective of the present study is to focus on evaluation of the secondary metabolites composition and antioxidant activity of hydro – ethanolic extracts of <i>Annona senegalensis</i> leaves and stem bark which used in traditional medicine against several kind of diseases. The yields of hydro-ethanolic extracts of organs (leaves and Stem bark) were determined, followed by phytochemical screening and amount of secondary metabolites, by using conventional analytical methods. Anti-radical activity was carried out by DPPH (2, 2-diphenyl-l-picrylhydrazyl) reduction tests. The best extraction rates, whatever the plant organ or origin, were obtained with leaves (15.5% on average). Phytochemical screening revealed the presence of polyphenols, flavonoids and tannins. The highest levels of total polyphenols were obtained with leaves extracts [83.931 ± 0.018 g EGA/100 g Dry Matter (DM)] compared with stem bark (77.886 ± 1.001 g EGA/100 g DM). The highest tannin and flavonoid contents are 1.093 ± 0.006 g EC/100 g DM and 0.195 ± 0.004 g EC/100 g DM, respectively. Moreover, the extracts have a high antioxidant capacity with high inhibition percentages of 95.06 ± 0.10% for the leaves and 92.87 ± 0.10% for the bark. These results highlight the presence of bioactive compounds and potential antioxidant activity that have been shown to be efficient in the treatment of certain diseases, in accordance with ethno - botanical survey.

Effects of solvent extraction on the phytoconstituents and in vitro antioxidant activity properties of leaf extracts of the two selected medicinal plants from Malawi

This study evaluated and compared the phytochemical and antioxidant properties of the solvent extracts of Azadirachta indica A. Juss and Vernonia amygdalina Del leaves. Methanolic and aqueous extracts showed high (P ≤ 0.05) extract yields (in %), compared to chloroform and ethyl acetate extracts from both V. amygdalina and A. indica leaves. The study exhibited high phytochemical content in methanol and aqueous extracts compared to chloroform and ethyl acetate extracts, confirming the potential for medicinal use. V. amygdalina methanol and aqueous extracts had higher (P ≤ 0.05) total phenolic content (TPC), in mg GAE/gDW, (158.810±0.846 and 217.883±0.265, respectively) than chloroform (37.574±0.118) and ethyl acetate (104.758±0.236) but higher ethyl acetate content in A. indica extracts. Low polar solvents extracted high (P ≤ 0.05) total flavonoids, in mgQE/gDW, (367.051±0.858 and 149.808±0.009) compared to high polar solvents (14.863±0.071 and 54.226±0.014 ) in V. amygdalina while as in A. indica leaf extracts, low polar solvents showed high TFC ( 658.469±3.451 and 275.288±10.490) compared to high polar solvents (26.312±0.063 and 48.858±0.063) respectively. In vitro total antioxidant capacity, in mg/g, was higher in polar solvents than in low-polar solvents, ranging from 34.300±1.784 to 121.015±6.839 for A. indica ethyl acetate and methanolic extracts. A strong correlation between TPC and tannic acid content was observed, except in A. indica methanolic extracts of A. indica. Ferric reducing power was high, except for V. amygdalina chloroform and methanol leaf extracts, which were lower (P≤ 0.05) than that of the standard ascorbic acid. The study revealed that high polar solvents, such as methanol and water, are more efficient in the extraction of antioxidants from A. indica but lower in V. amygdalina extracts. High phytochemical content and antioxidative capacity could be significant in treating various diseases in humans.

Anti-nutrient factors, nutritional components, and antioxidant activities of faba beans (Vicia faba L.) as affected by genotype, seed traits, and their interactions

This study explored how genotype, seed color, and seed weight affect major biochemical components in 95 faba bean accessions. Genotype variation significantly affected convicine, total tannin (TTC), total saponin, and total phenol (TPC) contents. Seed color and weight variations affected several parameters, with their interaction significantly affecting convicine, total vicine-convicine content (TVC), TTC, total polyunsaturated fatty acid (PUFA), and antioxidant activities. Genotype interaction with seed weight and seed color also significantly affected convicine, TVC, TPC, oleic acid, linoleic acid, PUFA, and ferric-reducing antioxidant power. Vicine, dietary fiber, total fat, crude protein, palmitic acid, and stearic acid contents remain unaffected by these factors. Multivariate analysis showed that brown and small beans had distinctive characteristics. Overall, this study demonstrated the connection between biochemical components, genotype, and seed traits in faba beans. Therefore, these factors should be considered when choosing faba bean genotypes for use in the food industry and breeding programs.

Fodder trees: Identification, leaf biomass yield, nutritional quality and socioeconomic importance in Essera district, Dawuro zone, southwest Ethiopia

The scarcity of feed in terms of quantity and quality tremendously impacts livestock productivity in Ethiopia. Using fodder trees (FTs) as livestock feed could partially overcome this gap. Thus, the present study aimed to identify species, estimate leaf biomass yield (LBY), evaluate nutritional quality and assess the socioeconomic importance of FTs in the Essera district. The study sites and households (HHs) were selected using a multistage sampling procedure. Data on the socioeconomic importance of FTs were collected from 134 randomly selected HHs. Ten FT species were evaluated for LBY determination, and 15 FTs (including nine FT species) were evaluated for nutritional quality across three agroecologies (AEs). In total, 34 FTs were identified at the species level. The overall mean of LBY of the FTs ranged from 14.32 to 370.94 kg/tree, with the lowest and highest values of 10.85 and 430.27 kg/tree at mid- and low-altitudes, respectively. A significant difference (p < 0.05) in the chemical composition of the selected FTs was observed between AEs. The overall mean of dry matter (DM), ash, crude protein (CP), neutral detergent fibre (NDF), acid detergent fibre (ADF), and acid detergent lignin (ADL) contents of the FTs ranged from 90.03 to 93.55 %, 6.26–16.52 %, 13.05–25.50 %, 33.06–50.42 %, 25.58–34.52 %, and 4.19–8.38 %, respectively. Moreover, the in vitro dry matter digestibility (IVDMD) of the FTs ranged from 37.80 to 67.89 %. The results indicated that the overall mean tannin, phytate, and oxalate contents were 2.84 ± 0.12 %, 0.60 ± 0.05 %, and 1.66 ± 0.21 %, respectively. Antinutritional factors (ANFs) were significantly (p < 0.05) influenced by FT species. In addition to feed sources, FTs were used for air pollution reduction (52.2 %), income generation (44.0 %), and soil erosion prevention (34.3 %) in the studied areas. In conclusion, due to the high CP content, high digestibility potential, low to moderate fibre and lignin contents, and tolerable levels of ANFs in FTs, the use of FTs as supplementary feed to livestock in the study area is recommended. Further experimental studies should be conducted on the impact of FTs on livestock performance.

Characterization of volatile compounds and sensory properties of spine grape (Vitis davidii Foex) brandies aged with different toasted wood chips

Aging is an important process for improving wine and brandy quality. In this study, the chemical characterization and sensory properties of spine grape brandies were compared after aging with various species of wood chips, including French oak (FO), American oak (AO), Mongolian oak (MO), Japanese blue oak (JO), chestnut, catalpa, and cherry. The results showed that high color intensity and significant concentrations of tannins and polyphenols were observed in the brandies aged with FO, AO, and chestnut chips. The volatile compounds, such as ethyl decanoate, ethyl 2-methylbutanoate, ethyl octanoate, methyl salicylate, (Z)-2-hexenol, and furfural, contributed to the floral, fruity, and roasted/smoky attributes of the brandies aged with FO, AO, and chestnut chips. The 1-butanol, 1-propanol, phenylethanol, phenylethyl acetate, isoamyl acetate, and linalool contributed to the fruity, honey, and floral attributes of the brandies aged with JO and cherry chips. These findings are extremely useful for the production of differentiated and high-quality spine grape brandies.

Unveiling the cocoa-carob flavour gap in dark chocolates via instrumental and descriptive sensory analyses

Roasted carob pulp (Ceratonia siliqua) is a cocoa substitute known for its faint cocoa-like resemblance. However, the cocoa-carob flavour gap remains poorly uncharacterised. This study aimed to elucidate the sensory and molecular aspects of this flavour gap in a 70 % dark chocolate formulation via a two-pronged instrumental-sensorial approach. Descriptive Sensory Analysis (DSA) revealed carob-based chocolate was significantly sweeter, less sour and astringent than conventional dark chocolate due to the high total sugar content (45–50 % DM; HPLC/RID), low titratable acidity and tannin content, respectively. As for aroma, a distinct, albeit weak, cocoa-like aroma was present in carob-based chocolate. HS-SPME-GC-MS/FID revealed this was attributed to branched-chain Strecker aldehyde generation during roasting (2-methylbutanal, 1.17 μg/g; 3-methylbutanal, 2.89 μg/g). Notably, there was a distinct lack of alkylpyrazines. Additionally, a distinct woody, tree bark-like odour was uniquely associated with carob-based chocolates. This was due to furfural generation during roasting (2.33 μg/g). In conclusion, the aroma and taste gap between cocoa and carob was successfully characterised in this study. These findings substantiate the potential of carob application in chocolate manufacturing, thus empowering confectioners to make evidence-based decisions when evaluating cocoa substitutes.

Application and valorization of novel indigenous Azadirachta indica leaf in leather processing

This study investigated the viability of locally available organic sources of Azadirachta indica leaf as vegetable tannin agent in leather processing to promote green leather manufacturing. Leather tanned with Azadirachta indica leaf powder (NPT), extract (NET) and conventional vegetable tanned leather (CVT) was characterized with FTIR, DLS, HPLC, DSC, TGA, and SEM. Total soluble solid, pH, tannin content, and tanning strength of Azadirachta indica leaf extract were found to be 24 %, 4.81, 12.34 % and 1.81 respectively. Moisture content, fat content, and water-soluble content of Azadirachta indica leaf extract tanned leather (NET) were 12.26 %, 10.8 % and 7.2 % respectively. The shrinkage temperature, tensile strength, stitch tear strength, grain crack load, and finished film bond strength of NET leather were 86 °C, 282.52 kg/cm2, 139.53 kg/cm, 24 kg, and 414 g/cm respectively. NET leather exhibited better anti-microbial sensitivity against E. coli, S. aureus, and P. aeruginosa than NPT and NET leather. Overall, the experimental results of this study indicate the A. indica leaf could serve as a prime renewable tanning agent, substituting hazardous chromium and imported conventional vegetable tannin chemicals in leather manufacturing. Thus, developed A. indica leaf tannin material from plant sources could provide sustainable leather production, contributing to eco-friendly and viable green leather processing options.

Synergetic effect of Accentuated Cut Edges (ACE) and macerating enzymes on the phenolic composition of Marquette red wines

One of the challenges of cold-hardy grape cultivars is their typical low content of tannins, alongside the presence of anthocyanin diglucoside and high acidity, which can lead to unbalanced red wines. This study hypothesized that the combination of Accentuated Cut Edges (ACE) and macerating enzymes would improve phenolics extraction from grape skins after disruption. The effects of those two winemaking techniques, either used separately or together, on red wine quality characteristics were investigated at crushing, bottling, and after six or nine months of aging. Overall, the combination of treatments improved the concentration of monomeric phenolics (20 %) and tannins (21 %) after nine months of aging. ACE or enzyme treatment separately applied had little impact on phenolics extraction in finished wines. This study exhibited a potential strategy to modify phenolics profile through the synergistic effect of ACE and macerating enzymes by causing cellular breakdown in a cold-hardy red grape cultivar.

Rheology, stability, and physicochemical properties of NaOH-tannic acid solvent for β-chitin dissolution

The applicability of chitin in food systems is limited by its poor solubility in ordinary solvents. This study explores a novel solvent system composed of sodium hydroxide and tannic acid (NaOH/TA) in combination with a repeated freeze-thaw process for dissolving chitin. The highest chitin solubility in 8% NaOH/0.3% TA and 10% NaOH/0.3% TA was 2.1% and 2.3% (w/v), respectively. The lower NaOH and excessive tannic acid content may lead to reduction of chitin solubility. We also observed a unique rheological property of the chitin/NaOH/TA system. A higher concentration of TA reduced the chitin solution's shear viscosity, storage modulus, loss modulus, and gelling temperature. Its shear viscosity decreases with increasing shear rate, showing a shear thinning behavior. When the chitin/NaOH/TA solution system was stored at 30oC, the crystalline degree of chitin decreased, and the diffraction peak shifted, suggesting the formation of different intermolecular forces. The TA contents show no significant effect on the crystallinity of chitin. With increased storage time, the molecular weight of chitin decreased, and the degree of deacetylation (DD) increased. These results underscore the potential applications of the chitin/NaOH/TA system in the food industry.

Evaluation of in vitro antidiabetic and anti-microbial activity of edible red seaweed Pyropia vietnamensis

IntroductionDiabetes is one of the top ten leading causes of mortality in the world with an incidence rate of 422 million. The current study aimed to investigate the antidiabetic activity of edible red seaweed Pyropia vietnamensis.Materials and methodsCrude extract was subjected to UV–visible light spectroscopy, phytochemical screening, quantification of total tannin content, DPPH free radical scavenging, alpha amylase inhibition assay, antimicrobial activity, and glucose uptake potential by yeast cell assay.ResultsThe phytochemicals study revealed the presence of alkaloids, glycosides, phenols, lignins, saponins, and further, total tannin content was estimated to be 3.86 ± 0.00378 mg/g. The methanolic extract of Pyropia vietnamensis displayed the highest DPPH free radical scavenging activity of 35.19% at 100 µg/mL. The alpha-amylase inhibition potential of the extract showed 11.5% at 400 and 13.5% at 500 µg/mL. Glucose utilization of yeast cells treated with extract with different (5, 15, and 25 mM) glucose concentrations showed a linear increase in the glucose uptake percent. The minimum inhibitory concentration (MIC) of Pyropia vietnamensis extract against E. coli MTCC-443 and S. aureus MTCC-96 was found to be 250 mg/mL and 125 mg/mL respectively. The uptake percent was 31.7, 29.5, and 38.27% for 5, 15, and 25 mM glucose concentrations respectively, exhibiting its ability to transport glucose across the yeast cell membrane. The toxicity study resulted in a more than 60% cell survival rate in all the concentrations, proving its safety for human consumption.ConclusionThe result of the study concludes that Pyropia vietnamensis could be utilized as a functional food due to its dietary source for treating diabetic conditions naturally. Further research can be done to evaluate the potential of diabetic mouse (in vivo) conditions.

Effect of solid-state fermentation using Aspergillus oryzae and Aspergillus niger on bitter and bioactive compounds of Moringa oleifera seed flour

Moringa seeds are a valuable source of phenolics and antioxidants when incorporated into food formulations. However, they also have a characteristic bitter taste attributed to the presence of glucosinolate compounds. This study aimed to assess the impact of solid-state fermentation (SSF) with monocultures and co-cultures of Aspergillus oryzae (AO) and Aspergillus niger (AN) on the levels of glucosinolate and phenolic compounds in moringa seed flour. After autoclave sterilization, the most significant reduction of glucosinolates was observed in samples fermented via AO:AN (1:1) co-culture, accompanied by a notable increase in myrosinase activity. Meanwhile, total phenolic and tannin content were most markedly increased with AO:AN (1:2) co-culture following autoclave sterilization. Assays measuring antioxidant activity (DPPH, ABTS, and FRAP) also showed substantial enhancement after fermentation. Pearson Correlation analysis indicated tannins to feature prominently in the antioxidant activity of moringa seed flour. All told, the results demonstrate SSF with AO:AN co-culture to be effective in reducing glucosinolates, elevating phenolic compounds, and enhancing antioxidants, the fermented flour also exhibited a noteworthy increase in protein content. These findings highlight the promising potential of fermented moringa seed flour in developing food products.

Pengaruh Perbedaan Jenis Kulit Kopi dan Penambahan Daun Rosemary (Rosmarinus officinalis) terhadap Karakteristik Cascara Celup

The objectives of this study are: (1) to determine the effect of coffee skin type with the addition of rosemary leaf powder on the characteristics of cascara dip; (2) to know the formulation of the type of coffee skin with the addition of rosemary leaf powder that produces the most preferred cascara dip for the panelists. The latest in this study is an innovation to eliminate the taste of cascara with rosemary leaf powder, as well as practical and contemporary presentation in the form of dip cascara. The research will use 2 factors. The first factor is type coffee skin (A) with 3 levels, namely A1= arabica coffee skin, A2= robusta coffee skin, and A3 = arabica and robusta coffee skin blend with a 1:1 ratio. The second factor is the addition of rosemary leaf powder by weight of cascara with 3 levels, namely B1= 2%, B2= 4%, and B3= 6%. The results of the study showed that: (1) The type of coffee skin with the addition of rosemary leaves had an effect on the tannin content, taste, and color of the cascara dip. But it has no effect on antioxidant levels, caffeine levels, total acidity, total color difference, and aroma. (2) Cascara dip made from arabica coffee bark with the addition of 2% rosemary leaves (A1B1) is a cascara that consumers prefer (somewhat like) has an antioxidant level of A1B1 37.397%, caffeine 0.97%, tannins 0.0080, total acid 0.109, total color difference 29.173, moisture content 5.57% and ash content 1.815%.

Anthelmintic activity of crude and separated extract of Aloe vera (Xanthorrhoeaceae) against bovine adults parasites of Onchocerca ochengi and infected larvae of drug resistant strains of the free-living nematode Caenorhabditis elegans.

Human onchocerciasis is caused by the filarial worm. Onchocerca volvulus is a parasite that forms nodules under the skin. The aim of this work was to assess the nematicidal activities of Aloe vera on Onchocerca ochengi and Caenorahbditis elegans and to determine the phytochemical compounds. Nodules were collected from the umbilical region of infected cattle, dissected and male worms were cultured in RPMI-1640. Worms were incubated with different concentrations of A. vera extracts in RPMI-1640 and M9-buffer. Polyphenol, tannin and flavonoid contents of extract were determined by using gallic acid and rutin as standards. The anthelmintic effect of A. vera extract against O. ochengi was concentration dependent with LC50 of 20.71µg/mL and 11.75µg/mL after 48 and 72h respectively. A. vera extract exerted concentration dependent lethal effects (LC50 = 2747 and LC50 = 31,937µg/mL) against C. elegans (Wild Type). Methanolic-methylene chloride (MeOH-CH2Cl2) of A. vera extract exhibited high DPPH activity with an IC50 value of 15µg/mL and 9µg/mL for ascorbic acid. The highest activity in adult worms was observed with the MeOH (100: 0) and AcOEtMeOH fractions with LC50 values of 12.82 and 15.50µg/mL respectively. EcOEtMeOH (8:2 v/v) was more effective (LC50 = 250µg/mL) on WT of C. elegans. A. vera contains polyphenols (1015.05 and AcOEtMeOH = 893.60), flavonoids (25.35 and MeOH = 225.76) and tannins (401.37 and Hex = 788.89). A. vera showed in vitro nematicidal activity against O. ochengi and C. elegans. A. vera could be used as an alternative anthelmintic for onchocerciasis treatment.

Antioxidant Effects and Fatty Acid Analysis of Leucojum aestivum Seed Coat Extracts

The aim of this study is to analyze the biochemical composition and antioxidant activity of Leucojum aestivum seed coats. In the crude extract the total phenolic content was determined to be 129.55 ± 1.94 mg gallic acid equivalent (GAE)/g, while the total flavonoid content was found to be 210.21 ± 7.91 mg quercetin equivalent (QE)/g. Additionally, the total flavonol, tannin, and proanthocyanidin contents were determined to be 9.63 ± 5.16 mg QE/g, 3.32 ± 0.14 mg GAE/g, and 129.89 ± 6.10 mg catechin equivalent (CAE)/g, respectively. Furthermore, the 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity showed a significant antioxidant potential with a concentration that results in 50% decrease in the initial DPPH concentration IC50 value of 214.97 ± 50.44 mg QE/g in the crude extract. GC/MS analysis revealed the presence of various biologically active compounds, including hexadecanoic acid, oleic acid, and stigmasterol. Moreover, galantamine and galathan were identified in the seed coat extracts. Fatty acid analysis indicated the presence of compounds such as linoleic acid, oleic acid, and palmitic acid. This comprehensive study provides a detailed examination of seed coats and highlights the presence of biologically active compounds such as galantamine. This finding represents a study conducted for the first time in the literature, as no similar research focusing on L. aestivum seed coats has been conducted previously. Therefore, the results of the study provide new insights into the potential biological and pharmacological effects of seed coats and offer significant findings that could serve as a basis for future research.

Impact of Irpex lenis and Schizophyllum commune endophytic fungi on Perilla frutescens: enhancing nutritional uptake, phytochemicals, and antioxidant potential

BackgroundEndophytic fungi (EF) reside within plants without causing harm and provide benefits such as enhancing nutrients and producing bioactive compounds, which improve the medicinal properties of host plants. Selecting plants with established medicinal properties for studying EF is important, as it allows a deeper understanding of their influence. Therefore, the study aimed to investigate the impact of EF after inoculating the medicinal plant Perilla frutescens, specifically focusing on their role in enhancing medicinal properties.ResultsIn the current study, the impact of two EF i.e., Irpex lenis and Schizophyllum commune isolated from A. bracteosa was observed on plant Perilla frutescens leaves after inoculation. Plants were divided into four groups i.e., group A: the control group, group B: inoculated with I. lenis; group C: inoculated with S. commune and group D: inoculated with both the EF. Inoculation impact of I. lenis showed an increase in the concentration of chlorophyll a (5.32 mg/g), chlorophyll b (4.46 mg/g), total chlorophyll content (9.78 mg/g), protein (68.517 ± 0.77 mg/g), carbohydrates (137.886 ± 13.71 mg/g), and crude fiber (3.333 ± 0.37%). Furthermore, the plants inoculated with I. lenis showed the highest concentrations of P (14605 mg/kg), Mg (4964.320 mg/kg), Ca (27389.400 mg/kg), and Mn (86.883 mg/kg). The results of the phytochemical analysis also indicated an increased content of total flavonoids (2.347 mg/g), phenols (3.086 mg/g), tannins (3.902 mg/g), and alkaloids (1.037 mg/g) in the leaf extract of P. frutescens inoculated with I. lenis. Thus, overall the best results of inoculation were observed in Group B i.e. inoculated with I. lenis. GC-MS analysis of methanol leaf extract showed ten bioactive constituents, including 9-Octadecenoic acid (Z)-, methyl ester, and hexadecanoic acid, methyl ester as major constituents found in all the groups of P. frutescens leaves. The phenol (gallic acid) and flavonoids (rutin, kaempferol, and quercetin) were also observed to increase after inoculation by HPTLC analysis. The enhancement in the phytochemical content was co-related with improved anti-oxidant potential which was analyzed by DPPH (% Inhibition: 83.45 µg/ml) and FRAP (2.980 µM Fe (II) equivalent) assay as compared with the control group.ConclusionInoculation with I. lenis significantly enhances the uptake of nutritional constituents, phytochemicals, and antioxidant properties in P. frutescens, suggesting its potential to boost the therapeutic properties of host plants.Graphical

تقييم مضادات الميكروبات مضادات الأكسدة والمحتوى الكلي للفينولات لمستخلصات السنا سنا في السودان

Abstract: The objective of the present study was the assessment of the antimicrobial and antioxidant activities of Senna italic., from n-hexane, chloroform, ethyl acetate and methanol extracts. In addition, the total polyphenol, flavonoids and tannins contents of these extracts were determined and; were screened for their antimicrobial activity using cup diffusion assay against four standard strains of bacteria, two Gram-positive strains (Bacillus subtitles and Staphylococcus aurous), two Gram-negative bacterial strains (Escherichia coli and Pseudomonas aeruginosa) and two fungal strains (Aspergillums Niger and Candida barbicans). Antioxidant activity was screened using 2,2-Di(4-tert-octylphenyl)-1-picryl-hydrazyl stable free radical (DPPH). Total polyphenol

Antidiarrheal, anti-inflammatory and antioxidant effects of Anethum graveolens L. fruit extract on castor oil-induced diarrhea in rats.

Between food and medicine, nutraceuticals are widely used in human health for the prevention and treatment of various diseases. This study aims to determine the cytoprotective effects of Anethum gravelons fruit extract (AGFAE) on castor oil-induced diarrhea in rats due to its phytochemical and antioxidant properties. Male rats were divided into six groups of six animals each: Control (C), Castor oil (CO), CO + different doses of AGFAE (50, 100, and 200 mg/kg, b.w., p.o.), and the CO + loperamide group (LOP, 10 mg/kg, b.w., p.o.). In vitro, the chemical composition of aqueous Dill fruit extract showed strong antioxidant activity, with a high content of total polyphenols, flavonoids, and tannins. In our invivo studies, pre-treatment with AGFAE reduced malondialdehyde and hydrogen peroxide levels and maintained normal activity of enzymatic and non-enzymatic antioxidants in the gastric and intestinal mucosa. In addition, we found that AGFAE prophylaxis improved the stability of many plasma biochemical parameters altered by castor oil intoxication, such as C-reactive protein concentrations and alkaline phosphatase activities. We suggest that AGFAE phenolic compounds had significant protection against diarrhea involving several mechanisms such as reducing hypersecretion, peristaltic, inflammation, and preserving the endogenous antioxidant levels.

Effect of Nitrogen Fertilizer on Capsaicinoids and Related Metabolic Substances of Dried Chili Pepper Fruit

Reducing fertilizer pollution is an important direction for modern ecological agriculture. Commonly, excessive nitrogen is applied to pepper. Capsaicin is one of the most important economic qualities of spicy peppers, but the effect of nitrogen on capsaicin is still inconsistent. This study aims to elucidate the impact of nitrogen fertilizer on capsaicin accumulation and to provide guidance on fertilizer application on highly spicy chili peppers. The experiment was conducted with five nitrogen fertilizer concentrations: N1 (urea 750 kg ha−1), N2 (urea 562.5 kg ha−1), N3 (urea 375 kg ha−1), N4 (urea 187.5 kg ha−1), and N0 (no nitrogen fertilizer). Nitrogen treatment was applied to two varieties with different spiciness levels from the seedling stage. The fruits in different layers of pepper plants were sampled on the 20th, 35th, and 50th day after anthesis, and the fruits’ size, content of capsaicin, capsaicin precursors, capsaicin competitors, as well as capsaicin-related enzyme activities and gene expression level were analyzed. The results indicate that, when applying N2 and N3, both chili pepper varieties exhibited higher fruit length, diameter, weight, and yield values. There were increased contents of total phenol, flavonoids, and tannins in both fruit varieties with N2 application. Moreover, the placenta weights of the bottom, middle, and top layers of the fruits on the 35th day were improved by 40.14%, 26.80%, and 55.91% for ‘Honglong 23’ and 55.10%, 37.04%, and 75.56% for ‘Hongxi’ compared with N0. At the same time, under N2 treatment, the phenylalanine ammonia-lyase (PAL) enzyme activity of capsaicin synthase significantly increased. In contrast, the capsaicin-degrading enzyme activities of peroxidase (POD) and polyphenol oxidase (PPO) decreased notably. The expression levels of capsaicin-synthetic genes such as phenylalanine cleavage enzyme gene (PAL), acyltransferase gene (AT3), 4-Coumaroyl coenzyme A ligase gene (4CL), cinnamate 4-hydroxylase gene (C4H), caffeoyl coenzyme A-3-oxo-methyltransferase gene (COMT), paminotransferase gene (PAMT), and hydroxycinnamyltransferase gene (HCT) were up-regulated in N2 fruits, which led to a significant increase in capsaicin content compared with the other four nitrogen amounts. A further reduction in nitrogen application to N3 and N4 resulted in a decrease in the precursor substance’s total phenol content and PAL activity and an increase in the competitive substance’s flavonoid, lignin, POD, and PPO enzyme activities. At the same time, the expression levels of capsaicinoid synthetic genes were downregulated in the N3 and N4 treatments, leading to a low content of total capsaicinoids. The capsaicinoid content showed a trend of 35th day &gt; 50th day &gt; 20th day for both varieties. Additionally, the contents of total capsaicinoids, total phenols, flavonoids, and lignins, as well as PAL enzyme activity, and the expression levels of PAL, AT3, 4CL, C4H, COMT, PAMT, and HCT exhibited characteristics of bottom layers &gt; middle layers &gt; top layers. The activities of POD and PPO gradually increased from the bottom to the top layers. The N2 (562.5 kg ha−1) treatment resulted in increases in placenta mass, maximum capsaicinoid precursor substance of total phenol content, and synthase enzyme activity, as well as decreases in capsaicinoid competing substances and degradative enzyme activity, so there were more substances available for capsaicin synthesis. Combined with the higher fruit weight and capsaicinoid content in the N2 treatment, N2 was considered a suitable nitrogen fertilizer dosage for highly spicy chili pepper cultivation.

Assessment of phytochemical, antioxidant and antibacterial properties of &lt;em&gt;ziziphus lotus&lt;/em&gt; leaves extracts

Herbal medicines are used to treat a variety of chronic and acute diseases with little to no harmful side effects. They have played a significant part in health systems throughout the world. The phytochemical profile, antioxidant activity, and antibacterial activity of different extracts of Ziziphus lotus leaves (ZLL) were the subject of this study. According to the analysis of the extraction yield, the aqueous extract had the highest yield, followed by methanol, ethanol, and last, hexane (p&lt;0.05). Phytochemical analysis of ZLL extracts revealed the presence of several bioactive molecules such as phenolic compounds and alkaloids. Water, methanol 50%, methanol 80%, methanol, ethanol, and hexane are the 6 different solvents which were used in order to evaluate the phytochemical profile as well as the biological activities of ZLL, and whose aqueous extract showed the best results. The aqueous extract showed the highest total contents of phenols, flavonoids, and tannins (120,53± 0. 37 mg GAE/g DM, 60.15 ± 0.06 mg QE/g DM, and 09.41 ± 0.36 mg CE/g DM, respectively), while the hexane extract revealed the lowest contents (20.42 ± 0.50 mg GAE/g DM, 14.45± 0.36 mg QE/g DM, and 04.20 ± 0.17 mg CE/g DM, respectively). By using the DPPH, ABTS, and FRAP methods, ZLL extracts demonstrated considerable antioxidant capacities, with the values IC50=31.20 ±0.69, IC50=61.35±0.30 and IC0.5=23.89±0.80, respectively, and this for the aqueous extract. All of the ZLL extracts, showed antibacterial efficacy against the bacterial strains of Listeria monocytogenes, Escherichia coli, Staphylococcus aureus, and Pseudomonas aeruginosa.