Total Antioxidant Activity Research Articles

Effects of Dietary Habits on Markers of Oxidative Stress in Subjects with Hashimoto's Thyroiditis: Comparison Between the Mediterranean Diet and a Gluten-Free Diet.

The Mediterranean diet (MedD) exerts anti-inflammatory and anti-oxidant effects that are beneficial in autoimmune thyroid diseases (ATD). Recently, a gluten-free diet (GFD) has been proposed for non-celiac patients with Hashimoto's thyroiditis (HT), but its usefulness is under debate. The present pilot study evaluates the effects of these two dietary regimes, with a focus on redox homeostasis, in HT. 45 euthyroid HT patients (30 F; median age 42 years) were randomly assigned to different dietary regimes: MedD (n = 15), GFD (n = 15) and free diet (FD, n = 15). Thyroid function tests, autoantibodies, and oxidative stress markers (Advanced glycation end products, AGEs; glutathione peroxidase (GPx), thioredoxin reductase (TRxR), and total plasma antioxidant activity (TEAA) were measured at baseline and after 12 weeks. In the MedD group, significantly lower values of AGEs and higher values of GPX, TRX and TEAA with anti-oxidant action were detected (p < 0.05) at 12 weeks compared to baseline, and compared to the GFD and FD groups, in which the oxidative stress parameters did not change significantly (p > 0.05). No significant differences in serum levels of TSH, FT4, Ab-Tg, Ab-TPO compared to baseline were found in any group. This pilot study confirms the protective effect of the MedD against oxidative stress, while a GFD does not significantly influence markers of oxidative stress and/or thyroid autoimmunity/function parameters.

Effects of dietary hemp co-product inclusion on laying hens performances and on egg nutritional and functional profile

The European Union promotes a circular economy by valorising food industry scraps as co-products for animal feed. Hemp (Cannabis sativa L.) co-products are promising for their nutritional and functional profile, but their use in animal nutrition remains limited. This study evaluated the effect of increasing levels (0%, 3%, 6%, 9%) of a hemp co-product (variety Futura) from hempseed cleaning, included in laying hens’ diets (control, T3, T6, T9), on performance and the nutritional/functional quality of egg yolks, focusing on total phenolic content (TPC) and antioxidant activity (FRAP and ABTS assays), also assessed after green chemical extraction and in vitro digestion. Including up to 9% hemp co-product in diets did not affect dry matter and protein digestibility but improved the functional profile. A 9% inclusion significantly increased egg mass production (p < 0.01) and reduced saturated fatty acid content (T9: 7672 mg/100 g; T6: 8534 mg/100 g; T3: 8837 mg/100 g; control: 8742 mg/100 g), alongside an improved n-6/n-3 fatty acid ratio. Cholesterol levels were significantly lower than the control in all concentrations tested, with better results for T9 (p < 0.01). Antioxidant activity, measured via ABTS after in vitro digestion, increased significantly (control: 601.12 ± 42.40 mg TE/100 g; T3: 773.17 ± 43.77 mg TE/100 g; T6: 765.64 ± 38.71 mg TE/100 g; T9: 843.48 ± 38.71 mg TE/100 g; p < 0.05), despite no differences in TPC. In conclusion, the inclusion of 9% hemp co-product in laying hens’ diets improved egg production and yolk quality, highlighting its potential for animal feed. However, the composition variability requires further evaluation to ensure future large-scale application.

Harnessing the nutraceutical and antioxidant potential of the sporocarp of medicinal mushrooms, Schizophyllum commune Fr.

The split gill mushroom, Schizophyllum commune Fr., naturally occurs on decaying wood during the rainy season and is consumed as a food source in many parts of North-East India due to its medicinal properties. In the present study, an isolate of S. commune was analysed for its proximate composition and nutraceutical potential to support the development of biofortified products. The proximate composition analysis of dried and fresh mushrooms of S. commune revealed the following results: carbohydrate content (74.00% and 30.51 %, respectively), calorific value (358.00 and 148.84 Kcal/100g, respectively), crude fiber (3.08 % and 1.20% respectively), crude protein content (13.70 % and 6.18%, respectively), and total antioxidant activity (1267.00?g/g and 1090.76?g/g, respectively). Glycemic potential assessments indicated that S. commune exhibited a low glycemic index of 10.33 and total starch digestibility of 7.65%. The nutraceutical analysis of dried S. commune powder in different solvent extracts (methanol, ethanol, and ethyl acetate) demonstrated that methanolic extracts recorded the highest DPPH inhibition percentage (89.60%), reducing power (37.20%), and phenolic content (0.230±0.005 mg/mL). Methanolic extracts also exhibited higher flavonoid content (0.455±0.003mg/mL). Ethanolic extracts were found to have the highest total tannin (0.250±0.001mg/mL) and saponin content (0.303±0.001mg/mL). A herbal infusion formulated with S. commune dried powder, dried basil leaf powder, and dried ginger powder demonstrated high antioxidant and phytochemical properties. Sensory evaluation of two treatments of the herbal infusion indicated good overall acceptability, highlighting its potential as a commercially viable fortified product with significant antioxidant properties.

Pomegranate Juices: Analytical and Bio-Toxicological Comparison of Pasteurization and High-Pressure Processing in the Development of Healthy Products.

Two different produced and packaged commercial typologies of pomegranate juice were analyzed for their physicochemical, nutritional, and biological properties. The effects of classical pasteurization (PJ) and high-pressure processing (HP), applied during the productive cycle, were evaluated through several advanced analytical methods, such as CIEL*a*b* colorimetry, HPLC-DAD, DI-ESI-MS and MS/MS, and NMR analyses. Moreover, the exerted biological activity of the two pomegranate juices was monitored through Total Phenolic and Total Flavonoid Contents, antiradical, antioxidant and chelating activity. The potential inhibition of key enzymes of degenerative processes (cholinesterases, tyrosinase) and diabetes (amylase, glucosidase), the allelopathy toward Cichorium intybus, Dicondra repens, and Diplotaxis tenuifolia, and the in vivo toxicity on brine shrimp were also evaluated. The two different applied processing techniques analyzed impacted the bioactive compound's preservation differently, modifying the phytocomplex profile. HP significantly degrades punicalins and punicalagins, better preserving anthocyanins, if compared to PJ's impact. Sensory qualities, antioxidant activity, enzymatic inhibition, and ecotoxicological potential were differently impacted by the two applied processes. The obtained results can be beneficial for finding the optimal processing conditions that balance microbial safety with nutritional value preservation, contributing to the development of healthy pomegranate juice products.

Assessment of Protein Quality and Nutritional Characteristics of Commonly Consumed Pulses in the Caribbean Diet by Different In Vitro Assays.

Pulses, the dried seeds of leguminous plants, form an important part of the diets of many cultures, including Caribbean cuisine, and are a rich source of protein, carbohydrates, and antioxidants while being low in fats. This study examined the effect of a traditional home-cooking method on the nutritional characteristics of pulses commonly consumed in the Caribbean: red kidney beans and cranberry beans (Phaseolus vulgaris L.), cowpeas (Vigna unguiculata L.), and pigeon peas (Cajanus cajan L.). Protein quality, determined via three in vitro protein digestibility methods, starch, and phenolic content were determined in pre- and post-cooked samples using established methods. Pulses contained 20-26% protein, and cooking improved protein digestibility on average by 14.0 ± 2.5% (p < 0.05). However, notable differences in digestibility were observed: it was higher in static assays (pH-Drop and pH-Stat) than in the two-step digestibility assay. Average protein digestibility-corrected amino acid score (IVPDCAAS) among cooked pulses was 0.81 ± 0.14, with the highest in cranberry bean (0.82) and cowpea (0.88). Cooking modified pulse starch profiles by increasing total digestible starch. However, resistant starch and slowly digestible starch fractions accounted for approximately 20-25% of total cooked starch content. While total phenolic content (TPC) and antioxidant activity were reduced with cooking, they were within expected ranges for cooked pulse flours; however, they were higher in bean (P. vulgaris) varieties than cowpea and pigeon pea. These findings support the promotion of increased pulse consumption in Caribbean diets. Home cooking is a simple method to enhance pulse protein quality through enhancing digestibility; however, in vitro protein digestibility assays may require further standardization.

Metabolic signatures by LC-HRMS/MS of jabuticaba (Plinia cauliflora) juice, liqueur, and wines reveal the wealthiest sources of bioactive metabolites.

This study aimed to determine the total phenolic content, antioxidant and anti-inflammatory activities, and metabolomic profiling of Jabuticaba beverages. The metabolomic profiling showed a greater abundance of flavonoids in liqueur samples, while sweet wine predominantly contained phenolic acids. On the other hand, dry wine was characterized by a higher abundance of terpenes. The total phenolic content (TPC) was determined by the Folin-Ciocalteu method, while antioxidant activity was evaluated using the DPPH radical-scavenging assay. Notably, dry wine was rich in anthocyanins and tannins and demonstrated the highest TPC (2985.08±0.23mg GAE/L). Furthermore, this sample exhibited superior antioxidant activity (IC50 0.83±0.005μg/mL). All beverages' samples displayed excellent antioxidant potential and TPC ranking as: dry wine>liqueur>sweet wine>juice. In terms of anti-inflammatory activity, treatments with 5 % dry wine led to reduce NO production. Molecular networking and chemometric tools, including HCA and PLS-DA, were employed to differentiate the samples and identify key metabolites. Chemometric analysis showed similar molecular composition between liqueur and dry wine samples, with the primary differences observed in their content of phenolic acids and simple phenols.

In Vitro and In Vivo Antioxidant and Immune Stimulation Activity of Wheat Product Extracts.

Inflammation and oxidative stress are the main pathogenetic pathways involved in the development of several chronic degenerative diseases. Our study is aimed at assessing the antioxidant and anti-inflammatory activity of hydroalcoholic extracts obtained from wheat and its derivatives. The content of total phenolic and total flavonoid compounds and antioxidant activity were carried out by ABTS and DPPH assays. The ability of wheat extracts to promote microglia polarization towards an anti-inflammatory phenotype was evaluated analyzing the increased expression of anti-inflammatory markers by real-time qPCR and immunofluorescence assays. Antioxidant activity of all the extracts was evaluated in C. elegans by analyzing ROS levels and the expression of the antioxidant enzymes GST-4 and SOD-3 by real-time qPCR and fluorescence experiments. The expression of key genes involved in the innate immune response and stress resistance pathways-daf-16, sek-1, and pmk-1-was evaluated by real-time qPCR. Wheat extracts showed the ability to polarize microglia cells towards an anti-inflammatory phenotype, even after the addition of LPS. An antioxidant response was detected both in microglia and in Caenorhabditis elegans nematode, where the extracts also implemented an anti-stress resilience response and stimulated the innate immunity. The present study shows that wheat seeds, flour, chaff, and pasta present anti-inflammatory as well as antioxidant activities and may be considered as prospective positive health agents for the preparation of functional foods. Moreover, the valorization of by-products from agricultural and agro-industrial activities would also have significant implications in terms of circular economy.

Morphological, Physiological, and Transcriptional Changes in Crocus sativus L. Under In Vitro Polyethylene Glycol-Induced Water Stress.

Saffron (Crocus sativus L.), a perennial geophyte from the Iridaceae family, blooms in autumn and thrives in Mediterranean-like climates. It is highly valued for its therapeutic and commercial uses. While saffron cultivation generally requires minimal water, insufficient irrigation can negatively impact its yield. Although numerous studies have explored the detrimental impact of drought on saffron under field conditions, its impact in vitro remains largely unexplored. The present study aims to investigate the effects of polyethylene glycol (PEG) 6000 at concentrations of 0%, 5%, and 10% in inducing drought stress on saffron shoots under controlled conditions. The research focuses on evaluating morphological, physiological, and biochemical changes and analyzing the expression of drought-responsive genes. Shoot establishment was carried out on Murashige and Skoog (MS) medium supplemented with 6 mg/L 6-benzyladenine (BAP) and 1 mg/L naphthaleneacetic acid (NAA), while PEG 6000 was used to induce drought stress. Various morphological, biochemical, and molecular parameters were assessed 30 days after stress induction. Increasing PEG concentrations in the medium significantly reduced shoot regeneration, leading to increased apical tissue browning. Significant chlorophyll and carotenoid level changes were observed in shoots exposed to higher PEG concentrations. PEG-induced drought led to decreased plant growth and biomass and lowered relative water content of leaves. Lipid peroxidation, membrane damage, and H2O2 content increased, indicating heightened stress levels. Proline concentration significantly increased in plants subjected to 5% and 10% PEG compared to controls. Non-enzymatic antioxidant activity (phenolics, flavonoids, % inhibition, total reducing power, and total antioxidant activity) also increased with the severity of stress. In contrast, a decrease in the activity of superoxide dismutase (SOD) and peroxidase was observed in PEG-treated shoots. Significant changes in the expression of drought-related genes, such as DREB1, DREB2, AREB1, DHN1 (Dehydrin), and SnRK2, were observed in shoots exposed to 5% and 10% PEG. In conclusion, the study highlights that PEG, as an inducer of drought stress, negatively impacts saffron's growth and physiological responses under in vitro conditions. It also triggers significant changes in biochemical and molecular mechanisms, indicating the plant's susceptibility to water scarcity.

Inactivation of E. coli on cabbage by humidified air dielectric barrier discharge plasma

Abstract In this study, a humidified air plasma was used to investigate the inactivation effect of Escherichia coli (E. coli) on fresh cabbage as well as the changes in physicochemical properties, which included changes in total phenolics, anthocyanin content, and antioxidant activity. The humidified air plasma is generated through the process of discharging within a surface dielectric barrier discharge (SDBD) system. The effects of cabbage tissues including cabbage leaf, upper epidermis and leaf flesh, and their water contents and sizes on E. coli inactivation were evaluated by changing the plasma treatment time. The experimental results showed that the exposure of E. coli to plasma inactivation on the upper epidermis had a high bactericidal efficacy, with 5.53 colony-forming units inactivated after 10 min of exposure. On the other hand, the presence of moisture in moderate amounts enhances the inactivation efficiency of the plasma against E. coli. The presence of the protein and the increased area of the sample, which is then in contact with the bacteria and exposed to the plasma, were found to inhibit the E. coli inactivation efficiency. Our analysis indicates that plasma-activated RONS, including H2O2 and HOONO, play a crucial role in the inactivation process of E. coli. Total phenols, proanthocyanidins and antioxidant properties on cabbage did not change significantly after plasma treatment for 10 min. Our study presents the feasible approach for the application of plasma in optimizing sterilization conditions for a range of fruits and vegetables.&amp;#xD;

OPTIMIZATION OF THE CONDITIONS OF ULTRASONIC EXTRACTION OF POLYPHENOLIC COMPOUNDS FROM THE INFLORESCENCES OF KOENIGIA WEYRICHII (F. SCHMIDT) T.M. SCHUST. ET REVEAL

Introduction. Inflorescences of Koenigia weyrichii (F. Schmidt) T.M. Schust. et Reveal contains a large amount of flavonoids. However, at present, the most optimal conditions for their extraction by water-ethanol mixtures have not been obtained, and the effect of ultrasound on the extraction pro-cess has not been fully studied. The aim of the study was to optimize the conditions of ultrasonic water-ethanol extraction of secondary metabolites from the inflorescences of K. weyrichii. Material and methods. Optimal extraction conditions have been established using the Box-Behnken algorithm. The total content of polyphenols was determined using the Folin-Ciocalteu method, and flavonoids were determined using a complexation reaction with aluminum chloride. The total antioxi-dant activity was assessed using the phosphomolybdate method. The content of polyphenolic acids was determined by HPLC. The ability of the extract obtained under optimal conditions to inhibit free radicals was determined by DPPH and ABTS methods. Results. The highest yield of the target substances is achieved in 60 minutes of extraction in 50% aqueous ethanol at a temperature of 50 ° C, and mixing plant material with a particle size of 0.1 mm with an solvent in a ratio of 1:10 (mass to volume. It has been shown that ultrasound exposure reduces the yield of target substances. Conclusions. The results of the work are the scientific basis for the development of methods of phytochemical analysis and technologies for the pro-duction of pharmaceuticals based on the studied plant.

Investigation of the Influence of Different Camellia sinensis Teas on Kombucha Fermentation and Development of Flavored Kombucha with Brazilian Fruits

Teas derived from Camellia sinensis are traditionally used in kombucha fermentation, a process in which bacteria and yeasts play key roles. This study aimed to evaluate the effects of green, black, and white teas, as well as their combinations, on the physicochemical properties, antioxidant capacity, and total phenolic compound content of kombucha. In addition, the production of kombucha flavored with fruits. Statistical analysis of simplex centroid mixture design indicated that green tea promoted a positive increase in total phenolic content and antioxidant activities against ABTS and DPPH free radicals, being observed at 5868.46 µmol/mL, 705.40 µmol/mL, and 380.77 mg GAE/100 mL in the kombucha prepared using this tea individually. Then, six kombucha beverages were prepared from green tea, flavored with grape, caja, cashew apple, genipap, passion fruit, and tamarind. The phenolic profile analysis revealed the presence of twenty-six compounds, including twenty-five phenolics and one caffeine derivative. Among the beverages, tamarind-flavored kombucha stood out, exhibiting the highest total flavonoid content (156.77 mg EQ/g), which highlights the positive influence of tamarind on the bioactive properties of kombucha beverages. These results provide valuable insights to optimize kombucha production and explore the potential beneficial effects of flavored non-alcoholic beverages.

Exploring Alternative Potentialities of Portuguese and Spanish Craft Beers: Antioxidant and Photoprotective Activities

Craft beer has gained popularity due to its unique sensory characteristics and complex matrix with nutritional and potential health benefits. Studies linking beer consumption to skin conditions are limited, however, the high content of bioactive compounds is related to biological activities such as antibacterial, anti-inflammatory, anti-oxidative, and anti-carcinogenic. This study aims to evaluate the antioxidant, photoprotective and metabolic activity in human keratinocytes (HaCaT). Eighteen craft and four industrial beers were analyzed after dealcoholizing, degassing and freeze-drying. Total phenolic content (TPC) and antioxidant activity were determined. The most promising craft beer was studied for its photoprotective and metabolic activity. An India Pale Ale beer (ALM-IPA) presented the second best TPC (8.96 ± 0.64 mg of GAE/g) and promising antioxidant activity by ABTS (IC50 = 55.21 ± 4.68 µg/mL), H2O2 (IC50 = 23.54 ± 1.53 µg/mL) and FRAP (53.74 ± 1.27 µmol TE/g) assays. Regarding photoprotective activity, a solar photoprotection factor of 48.85 ± 0.39 was obtained. ALM-IPA showed no cytotoxicity up to a concentration of 250 µg/mL after 24 and 48 h of incubation. The potential benefits of beer extracts on skin can be seen, but further studies are essential to corroborate the findings and guarantee the safety of the extracts.

Fatty acid composition, total phenolic and total flavonoid contents, and antioxidant activity of Niger seed (Guizotia abyssinica) accessions collected from major producer areas of Ethiopia

Background Oils from various sources are vital nutritional components with a variety of roles in our body. Niger seed (Guzoita abyssinica) is endemic to Ethiopia and is among the major oil seed crops grown in the country. The fatty acid composition and the concentration of other bioactive phytochemicals in it vary with species type, geographical origin, cultivation season, and varietal types. The present work investigated the fatty acid profile and the total phenolic (TPC), total flavonoid content (TFC) and antioxidant activity (AA) of Niger seed samples obtained from five different zones in the Amhara and Oromia regions of Ethiopia. using internationally accepted standard methods. Results In all the samples, its main unsaturated acids were linoleic acid, ranging between 67.30 and 74.67% with respect to the relative percentage comprising 179 to 234 mg/g in terms of concentration; oleic acid constitutes between 5.43 and 11.02% of the total fatty acid or 1.03 and 1.60 mg/g of dry matter. Among saturated acids, it was the most abundant palmitic acid, ranging between 10.32 and 10.66% of the entire fatty acids comprising 24.80 to 37.10 mg/g. Amongst the zones, the seed from Amhara region, specifically from North Gondar has been the richest regarding a total of 347.74 mg/g. In addition, the total phenolic content ranged between 10.89 and 11.78 mg GAE/g, whereas the content of total flavonoids ranged from 5.42 to 6.67 mg CE/g. Aqueous methanol (80%) extracted more phenolic content than absolute methanol. On a regional basis, the Amhara region, represented by the North Gondar and East Gojjam zones of the study area, had relatively higher TPC and TFC than other regions. The DPPH scavenging assay IC50 value (μg/mL) ranged between 133–188 μg/mL and poorly correlated with TPC. Conclusion Among the different fatty acids obtained, four of them, linoleic, oleic, palmitic, and stearic acids, are the major ones, followed by a significant amount of phenolic compounds irrespective of the variety of the studied samples and sampling of locations. The study also confirmed that TPC and TFC are not the only phytochemicals responsible for the antioxidant activity of the niger sees, as was reflected by the poor correlation between TPC and AA activity. Hence these findings indicate that the seeds of Niger could be an important source of essential fatty acids and medicinally important phytochemicals important for nutritional health improvement and agricultural development in Ethiopia.

Characteristics of Soft Wheat and Tiger Nut (Cyperus esculentus) Composite Flour Bread.

This study investigated the effects of tiger nut flour (TNF) incorporation (5-25%) on wheat-based bread characteristics. Dough rheology analysis revealed optimal gas retention at 10% TNF addition, while higher concentrations decreased dough stability. Physical analysis demonstrated that 10% TNF substitution yielded the highest specific volume (2.4 mL/g) and porosity (67.0%), with significant textural changes observed at higher concentrations. Bioactive compound analysis showed progressive increases in the total polyphenol content and antioxidant activity with increasing TNF levels, particularly in 25% TNF bread (111.31 mg TE/g dm in crumb). Storage studies over 7 days indicated that TNF incorporation affected bread staling characteristics, with 10-15% substitution levels maintaining better textural properties. The results suggest that TNF incorporation up to 15% can enhance bread's nutritional value, while maintaining acceptable technological properties, with 10% substitution showing an optimal balance between functional benefits and bread quality.

Effect of nanocalcium foliar application on the growth, yield, and fruit quality of strawberry cv ‘Alba’

The strawberry (Fragaria × ananassa Duch.) is a very important horticultural crop that is cultivated worldwide. The production system, especially fertilization has a significant influence on the yield and quality of strawberries. The aim of this study was to evaluate the effectiveness of natural calcite foliar fertilizer (Fitosmart®) on the strawberry cultivar cv. ‘Alba’ in greenhouse production. Strawberries were grown in two-row beds covered with black plastic mulch and irrigated using a drip system. Pre-harvest foliar application of Fitosmart® was applied on one-year-old plants, at concentrations of 0.3% and 0.5%. Flowering and ripening time, productivity, plant growth, biometric characteristics and biochemical parameters (total soluble solids content, total titratable acid content, vitamin C content, monomeric anthocyanins content, total phenolic content), and antioxidant activity were monitored. The application of 0.5% Fitosmart® resulted in the highest yield per plant, fruit weight, and fruit quality, with a significant improvement in fruit firmness and appearance. Additionally, Fitosmart® increased the monomeric anthocyanin content, total phenolic content and antioxidant activity of the strawberries. These results suggest that nanocalcium fertilizer can enhance both the quality and yield of strawberries, thus presenting a promising sustainable alternative to conventional fertilizers.

Humic acid from vermicompost effectively regulates the redox status and mitigates the progression of experimental periodontitis.

The progression of periodontal disease (PD) involves the action of oxidative stress mediators. Antioxidant agents may potentially attenuate the development of this condition. Thus, we aimed to evaluate the effects of different doses of humic acid (HA), extracted from biomass vermicomposting, on redox status and parameters related to PD progression in rats. Fifty-four adult male Wistar rats were distributed into six experimental groups (control; PD; PD + 40mg/kg of HA; PD + 80mg/kg of HA; PD + 160mg/kg of HA; PD + 320mg/kg of HA). HA was administered by gavage for 28days, and PD was induced by ligature on the mandibular first molars on the 14th day of treatment. After euthanasia, alveolar bone loss, oxidative stress in the gum and erythrocytes, serum levels of alanine aminotransferase (ALT), aspartate aminotransferase (AST), and creatinine were analyzed. Animals treated with HA showed less bone loss at the dose of 80mg/kg compared to the untreated PD group (p < 0.05). Animals treated with HA at doses higher than 80mg/kg showed improvements in local and systemic redox status parameters (total antioxidant activity, thiobarbituric reactive substances, carbonyl derivatives, and superoxide dismutase) compared to the PD group (p < 0.05). Treatment with HA reduced serum levels of creatinine (at doses of 80 and 160mg/kg) and AST (at doses of 40 and 80mg/kg) compared to the PD group (p < 0.05). HA treatment attenuated alveolar bone loss and improved local and systemic oxidative stress parameters in ligature-induced PD rats.

Physical-Chemical Characterization of Fruit Harvested at Different Maturity Stages of Grafted Yellow Pitahaya (Selenicereus megalanthus Haw.).

The physicochemical properties of fruits at different maturity stages using grafting technology are of great importance since grafting can alter the nutritional and functional parameters of the fruit. In this study, grafted yellow pitahaya (Selenicereus megalanthus Haw.) fruit, grown on live tutors, was evaluated from stages 0 to 5. The following response variables were recorded: fruit weight, diameter, and length; pulp weight with seed and peel; color; firmness; total soluble solids content; titratable acidity; pH; total flavonoid content; total polyphenol content; and antioxidant activity determined using FRAP and ABTS. The results show that fruits harvested from grafted plants have better physical characteristics such as fruit weight, diameter, and length. However, the total soluble solids content and titratable acidity were similar in fruits from grafted and ungrafted plants. The highest content of total polyphenols, flavonoids, and antioxidant activity determined by ABTS and FRAP were found in fruits at maturity stage 0, and the content decreased as the fruits ripened. A positive correlation was found between the total polyphenol content, total flavonoid content, and antioxidant capacity with protein content. The S. megalanthus grafting technique is a promising technology for sustainable production because it reduces pesticide use by combatting soil pathogens and not modifying fruit quality.

Natural Deep Eutectic Solvents as Green Alternatives for Extracting Bioactive Compounds from Sideritis Taxa with Potential Cosmetic Applications.

This study investigated the potential of natural deep eutectic solvents (NADESs) for extracting bioactive compounds from the aerial parts of two mountain tea taxa, Sideritis clandestina ssp. peloponnesiaca (Boiss. & Heldr.) Baden and Sideritis raeseri Boiss. & Heldr. ssp. raeseri. Five NADEs, composed of betaine, glycerol, glucose, urea, citric acid, and sucrose, were evaluated for their extraction efficiency compared to conventional solvents (water and 70% ethanol). The total phenolic content (TPC) and antioxidant activity (FRAP and DPPH assays) were determined. Results showed that water was not a good extraction solvent. Despite the great solvent-dependent differences, most NADEs, particularly the betaine-glycerol-glucose mixture (BGG4), exhibited comparable or even superior extraction efficiency and antioxidant activity compared to 70% ethanol. The secondary metabolites in the BGG4 and 70% ethanol extracts were determined with HPLC-MS. The BGG4 extracts of both Sideritis taxa had a rich phenolic profile, with the major ingredients being chlorogenic acid, verbascoside, and non-, mono- and di-acetylated allosyl hypolaetin glycosides. Although distinct quantitative differences in their composition compared to the respective 70% ethanol extracts, and between them were noted, overall, the content of secondary metabolites in both S. raeseri extracts was lower than that of the S. clandestina extracts. These findings suggest that NADEs, particularly BGG4, are promising green solvents for extracting bioactive compounds from Sideritis taxa, paving the way for potential applications in the development of natural and sustainable cosmetic products.

Hybrid Modification of Wheat Bran Using Microbial Processing and Ultrasound: Enhancements in Bran Composition and Bread Quality.

This study investigates the effects of microbial bioprocessing (MB), ultrasound treatment (UT), and their combined application (hybrid method, HM) on the functional and nutritional enhancement of wheat bran (WB) and its impact on bread quality. MB was performed by using Saccharomyces cerevisiae with Levilactobacillus brevis LABE 32 (MB32) and Lactiplantibacillus plantarum LABE 29 (MB29). MB32 significantly increased soluble dietary fiber (SDF) and reduced phytic acid content by up to 25.7% when compared to the control. UT further decreased phytic acid content by 52.2% and enhanced phenolic compound release, contributing to improved antioxidant activity. The hybrid method (HM) demonstrated the strongest effect, reducing phytic acid content by 95% and enhancing antioxidant properties, including a 2.4-fold increase in bound antioxidant activity (bound-AA). Bread produced from modified WB showed improvements in specific volume (SV), texture, and nutritional composition. The HM-treated WB yielded bread with the highest SV, approximately 10% greater than the control, while MB29 produced significantly harder bread than other samples (p < 0.05). The HM-treated bread had the highest crust L* value and softest texture (p < 0.05). Nutritionally, only UT and HM treatments significantly increased the total dietary fiber (TDF) content, with the most pronounced increase observed in the HM treatment. Phytic acid degradation in the WB modified with MB32 and UT was in accordance with their breads, notably lowering phytic acid content. Additionally, MB32 and HM increased total phenolic content (TPC) and antioxidant activity, enhancing the bread's overall nutritional quality. In conclusion, the hybrid application of MB and UT (HM) proved to be the most effective in improving the functional and nutritional properties of WB and the resulting bread, including increased dietary fiber content, reduced phytic acid levels, and enhanced antioxidant activity.

Plant Factory in a Restaurant: Light Quality Effects on the Development, Physiology, and Quality of Three Baby-Leaf Vegetables.

Plant factories with artificial lighting (PFALs) are a notable choice for urban agriculture due to the system's benefits, where light can be manipulated to enhance the product's yield and quality. Our objective was to test the effect of light spectra with different red-blue combinations and white light on the growth, physiology, and overall quality of three baby-leaf vegetables (green lettuce, kale, and pak choi) grown in a restaurant's PFAL. Leaf mass per area was lower under the most blue-containing treatments in all species. The performance indices (PIabs and PItot) of the photosynthetic apparatus were lower under more red light with the exception of PIabs in pak choi. Total soluble solids accumulation was diminished under most of the blue-containing LEDs, while total phenolics and antioxidant activity were induced by red-blue environments rich in blue light. Moreover, chlorophyll and carotenoid accumulation was also enhanced under blue-rich light treatments. Nitrate content was the lowest under monochromatic blue in all species. Finally, the employees were asked about their views on the PFAL within the restaurant's compounds and they expressed positive opinions. Overall, a light environment including red and blue wavelengths proved beneficial for baby leafy vegetable production in terms of yield and quality.