Total Antioxidant Properties Research Articles

Exploring Hyaluronidase and Alpha-Glucosidase Inhibition Activities of the Hydrothermal Extract of Coffee Silverskin Obtained from a Central Composite Design

Coffee silverskin (CS), the main by-product of coffee roasting production, contains various valuable bioactive compounds in its chemical compositions. Hydrothermal water extraction (HDTE) is one of the promising techniques for valorizing the organic fraction of CS into functional bioactive ingredients, which can be further exploited in various applications. This study aimed to evaluate the hyaluronidase and α-glucosidase inhibition activities of the CS extracts obtained under optimized water extraction conditions. Process optimization was performed using central composite design response surface methodology (CCD-RSM) with a broader range of extraction temperatures (25, 137.5, and 250 °C), reaction times (5, 38.5, and 72 min), and solid-to-liquid ratios (1:10, 1:80, and 1:150). The highest yield of 39.62% was obtained at 137.5 °C, with a reaction time of 72 min and an S/L ratio of 1:80. The total caffeoylquinic acid contents (T-CQA) were quantified based on the sum of three major isomers, including 3-CQA, 4-CQA, and 5-CQA. The results revealed that the highest T-CQA (2.76 ± 0.20 mg/g CS) was significantly obtained (p < 0.05) by subcritical water extraction (SWE) at 143.2 °C with an S/L ratio of 1:10 and an extraction time of 10.41 min. At such conditions, the total phenolic content (TPC), antioxidant properties (AP), and caffeine were 96.13 mg gallic acid equivalence per gram (GAE/g) CS, 20.85 ± 0.17 mg Trolox equivalence per gram (TE/g) CS, and 10.84 ± 1.25 mg/g CS, respectively. The 50% inhibition capacity (IC50) of hyaluronidase and α-glucosidase inhibition of the CS extracted were 5.00 mg/mL and 9.00 mg/mL, respectively. Our results supported the potential direct or indirect applications of CS, such as hydrothermal CS extract (HDT-CSE), in functional food or drinks. Repurposing CS residue to manufacture new products can efficiently reduce the amount of organic waste in landfills, thus conserving resources and energy and contributing to a lower overall carbon footprint in coffee production.

Physicochemical, Antioxidant Characteristics and Sensory Evaluation of Functional Pro‐Biogenic Ice Cream

ABSTRACTPro‐biogenic is a recent terminology widely used for products that combine biogenic materials and probiotics which has made progressive improvement in a new era of research on functional foods. This study aimed to develop functional ice cream with Bacillus coagulans and propolis extract (PE) as a biogenic part to develop ice cream's physiochemical and antioxidant characteristics. Five probiotic ice cream samples were prepared using different levels of PE powder (0%, 0.2%, 0.4%, 0.6%, and 0.8% w/w), and the physicochemical, total phenol content (TPC), antioxidant and sensory properties, and probiotic survival of the samples were examined. The study found that PE levels did not significantly impact fat, protein, carbohydrate, and ash content, overrun, melting rate, and adhesiveness of probiotic ice cream, but increased dry matter, apparent viscosity, and hardness. Adding PE to freeze‐storage samples significantly (p < 0.05) reduced pH and improved TPC and antioxidant activity. The prepared ice cream containing probiotic bacteria and PE extracts, despite their darker and yellower color, were acceptable based on sensory evaluation. Furthermore, the survival of probiotic bacteria in the ice cream, with different levels of PE appeared to be in acceptable limits (107 CFU/g). The findings of the research indicated that the pro‐biogenic ice cream has good functionality and incorporating a PE aside probiotic could improve physiochemical and antioxidant characteristics which can be used as a value‐added ingredient in the formulation of functional pro‐biogenic ice creams.

Pro-oxidant Tetrapleura tetraptera polyphenol extract parallels quercetin as an in vitro cytotoxic agent in human liver cancer cells

Tetrapleura tetraptera (TT) fruits, also called aidan fruits, are traditionally used in Africa and other parts of the world as a spice in foods and in treating diseases such as arthritis, diabetes, infections and cardiovascular diseases but have remained largely underutilized. To find new ways of utilizing TT dry fruits, this study produced pro-oxidant polyphenols from it by applying the combined effects of high-power, low frequency ultrasound and the Fenton-like mechanism. The efficacy of the pro-oxidant polyphenols as cytotoxic agent was tested in human liver cancer cells (HepG2), evaluating its potential use as an anti-cancer remedy. The Folin Ciocalteau, DPPH, ABTS and cellular antioxidant activity (CAA) assays were used to determine total phenolic content (TPC) and antioxidant property of extracts. Pro-oxidant property of extracts was confirmed using lipid oxidation assays that measured malondialdehyde (MDA) levels and peroxide value (PV) in samples. It was found that TT polyphenol (TTP) extract treated with FeCl3 (TTP-FeCl3) showed poor antioxidant properties evident in its ability to promote lipid oxidation (i.e. increasing MDA levels from 0.17 to 2.53 µmol g−1 and PV from 0.40 to 1.16 meq O2 kg−1 fat). It also induced cytotoxic effects in HepG2 cells. From LC-ESI-MS analysis, the major phenolic compounds and their concentrations in the TTP-FeCl3 extract were kaempferol-3-O-rutinoside (23.75 µg g−1), 4-O-methylgallic acid (19.05 µg g−1), chlorogenic acid (16.22 µg g−1), rutin (16.15 µg g−1), quercetin-3-O-glucuronide (13.19 µg g−1), cyanidin-3-O-galactoside (12.58 µg g−1), orientin (10.99 µg g−1), isorhamnetin-3-O-glucoside (10.11 µg g−1) and gallic acid (10.47 µg g−1). This study showed that prolonged high-power, low-frequency ultrasonication in combination with FeCl3 treatment can be used to produce pro-oxidant polyphenols capable of eliciting cytotoxic effects in HepG2 cells in vitro. Exploring targeted delivery of TTP pro-oxidants with cytotoxic properties has great potential in disease management.

Comparative assessment of antioxidant activity in red apricot (Prunus armeniaca L.) and Fig fruits (Ficus carica L.) cultivated in Nakhchivan AR, Azerbaijan

Red apricot (Prunus spp.) and Black Fig (Ficus carica L.) are two of the most commonly grown summer fruits in the Nakhchivan region. In this preliminary study, ethanol fruit extracts were compared based on their total phenolic content (TPC) and antioxidant properties. According to the Folin-Ciocalteu method, the TPC was found to be 176.20 mg GAE/100 g in red apricot and 45.30 mg GAE/100 g in fig. Their antioxidant capacities were assessed using 2,2-Diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity. The scavenging activity, identified as the concentration of ethanol extract needed to scavenge half of the radicals (SC50), was determined to be 3.52 mg/mL for red apricot and 6.46 mg/mL for fig. Based on these two biological activity assays, red apricot exhibited higher phenolic composition and radical scavenging activity. However, further studies are required to understand whether these differences are attributed to secondary metabolites in these fruits.

HPLC Profile of Bioactives and Antioxidant Potential in Acalypha indica Extract

Acalypha indica is a plant found in many parts of Africa and Asia. The plant is used for the treatment of many respiratory diseases, management of cancers, diabetes and other diseases. The leaves of Acalypha indica were harvested, washed and shade dried. They were later extracted with methanol. The methanolic extract of Acalypha indica was subjected to DPPH radical scavenging assay, total antioxidant and HPLC quantification of phenols and flavonoids. The result showed a percentage yield of 5.72 %. Also the antioxidant capacity of Acalypha indicia based on the phosphomolybdenum method showed 13.60 ± 0.21 mg AAE/g extract. The DPPH radical scavenging potential of Acalypha indica showed that at 100 – 1000 µg/ml, the extract of Acalypha indica inhibited 7.2 ± 0.35 – 65.13 ± 1.53 % of DPPH radical as compared with standard gallic acid. The phenolics and flavonoids detected through HPLC are shown in Table 3. The phenolics and polyphenols with higher quantity in Extract of Acalypha indica are naringenin (169.91 mg/100 g), gallic acid (131.51 mg/100 g), rutin (76.72 mg/100 g), syringic acid (35.75 mg/100 g), ferulic acid (30.10 mg/100 g) and quercetin (11.36 mg/100 g). The results showed that Acalypha indica possesses antiradical, total antioxidant properties including a wide range of phenols and polyphenols. Therefore the extract can be a source of dietary supplement. This plant extract is a source of medicine if further research is applied.

Phytochemical profile by LC-MS/MS, total phenolic content and Antioxidant Properties of Erodium guttatum from Algeria.

<p style="text-align:justify;"><span style="font-family:"Times New Roman",serif;font-size:12.0pt;line-height:200%;" lang="EN-GB">The present study aimed to evaluate the phytochemical composition and the antioxidant potential of the crude extract and its various fractions which are n-hexane, chloroform, ethyl acetate, and n-butanol of the aerial part of </span><em><span style="font-family:"Times New Roman",serif;font-size:12.0pt;line-height:200%;" lang="EN-GB">Erodium guttatum (E. guttatum)</span></em><span style="font-family:"Times New Roman",serif;font-size:12.0pt;line-height:200%;" lang="EN-GB">. Total </span><a href="https://www.sciencedirect.com/topics/medicine-and-dentistry/flavonoid" title="Learn more about flavonoid from ScienceDirect's AI-generated Topic Pages"><span style="font-family:"Times New Roman",serif;font-size:12.0pt;line-height:200%;text-decoration:none;text-underline:none;">flavonoid</span></a><span style="font-family:"Times New Roman",serif;font-size:12.0pt;line-height:200%;" lang="EN-GB"> and phenolic content have been estimated using the trichloroaluminum colorimetric and Folin-Ciocalteu method. The phytochemical profile was investigated in various polar (ethyl acetate) and nonpolar (chloroform) fractions, using LC-MS/MS techniques. The antioxidant activities were also assessed using in vitro assay as the DPPH, ABTS, FRAP, SNP and Phenanthroline essays. The obtained results showed that the ethyl acetate fraction had the highest phenolic and flavonoid content (955.47± 8.15</span><span style="font-family:"Calibri",sans-serif;font-size:11pt;line-height:200%;"><sup> </sup></span><span style="font-family:"Times New Roman",serif;font-size:12.0pt;line-height:200%;" lang="EN-GB">µg GAE/mg and 185.90 ± 1.62 µg QE/mg), respectively. Moreover</span><span style="font-family:"Times New Roman",serif;font-size:11pt;line-height:200%;" lang="EN-GB">, LC-MS/MS analysis of </span><a name="_Hlk160025431"><span style="font-family:"Times New Roman",serif;font-size:11pt;line-height:200%;" lang="EN-GB">the chloroform and ethyl acetate fractions </span></a><span style="font-family:"Times New Roman",serif;font-size:11pt;line-height:200%;" lang="EN-GB">revealed the presence of 16 and 14 compounds, respectively, the main compounds in the chloroform fraction being </span><a name="_Hlk155566768"><span style="font-family:"Times New Roman",serif;font-size:11pt;line-height:200%;" lang="EN-GB">shikimic acid </span></a><span style="font-family:"Times New Roman",serif;font-size:11pt;line-height:200%;" lang="EN-GB">(13.708 mg/g), hesperidin (0.356 mg/g), isoquercitrin (0.282 mg/g). and in the ethyl acetate fraction, shikimic acid (3.989 mg/g), </span><a name="_Hlk155566792"><span style="font-family:"Times New Roman",serif;font-size:11pt;line-height:200%;" lang="EN-GB">quercetin 3-xyloside</span></a><span style="font-family:"Times New Roman",serif;font-size:11pt;line-height:200%;" lang="EN-GB"> (2.082 mg/g), and gallic acid (0.881 mg/g). </span><span style="font-family:"Times New Roman",serif;font-size:12.0pt;line-height:200%;" lang="EN-GB">The Antioxidant studies revealed that the ethyl acetate fraction exhibited significantly superior activity with IC<sub>50 </sub>of 2.37±0.02 µg/ml and 1.49±0.02µg/ml </span><a name="_Hlk160016752"><span style="font-family:"Times New Roman",serif;font-size:12.0pt;line-height:200%;" lang="EN-GB">against</span></a><span style="font-family:"Times New Roman",serif;font-size:12.0pt;line-height:200%;" lang="EN-GB"> DPPH and ABTS radicals, respectively. Additionally, the fraction showed A<sub>0.5</sub> values of 2.98±0.07µg/ml, 3.62±0.15µg/ml, and 1.23±0.01 against FRAP, SNP and Phenanthroline, respectively. </span><em><span style="font-family:"Times New Roman",serif;font-size:12.0pt;line-height:200%;" lang="EN-GB">E. guttatum</span></em><span style="font-family:"Times New Roman",serif;font-size:12.0pt;line-height:200%;" lang="EN-GB"> may serve as a promising resource for antioxidants, warranting further exploration of its potential in medicine or as a dietary supplement due to its components with potential pharmacological benefits.</span></p><p style="text-align:justify;"><span style="background-color:white;color:#212121;font-family:"Calibri",sans-serif;font-size:12.0pt;line-height:200%;" lang="EN-GB"><strong>Keywords: </strong></span><em><span style="background-color:white;color:black;font-family:"Calibri",sans-serif;font-size:12.0pt;line-height:200%;" lang="EN-GB"><strong>E. guttatum, </strong></span></em><span style="background-color:white;color:black;font-family:"Calibri",sans-serif;font-size:12.0pt;line-height:200%;" lang="EN-GB"><strong>crude, fractions; poly phenols</strong></span><em><span style="background-color:white;color:black;font-family:"Calibri",sans-serif;font-size:12.0pt;line-height:200%;" lang="EN-GB"><strong>,</strong></span></em><span style="background-color:white;color:#212121;font-family:"Calibri",sans-serif;font-size:12.0pt;line-height:200%;" lang="EN-GB"><strong> LC-MS-MS</strong></span><span style="background-color:white;color:black;font-family:"Calibri",sans-serif;font-size:12.0pt;line-height:200%;" lang="EN-GB"><strong>,</strong></span><span style="font-family:"Times New Roman",serif;font-size:12.0pt;line-height:200%;" lang="EN-GB"><strong> Antioxidant activities.</strong></span></p><p style="text-align:justify;"> </p>

Phenolic compounds from pumpkin pulp: Extraction optimization and biological properties

Ultrasound-assisted extraction of (poly)phenols from pumpkin pulp was optimized using response surface methodology. Time, solvent-to-sample ratio and percentage of water in ethanol were considered and a full factorial design was applied. The optimized conditions (10 min; 30 mL/g; 50% water in ethanol) were used to isolate (poly)phenols from five pumpkin varieties (Hokkaido, Lunga di Napoli, Mantovana, Moscata di Provenza, Violina rugosa), collected for two successive years. Phenolic acids were the most abundant phenolic class (gallic acid up to 413.50 μg/g), even if differences were observed among varieties and harvesting years. Generally, Violina rugosa harvested in 2021 showed the highest total phenol content (7.59 mg gallic acid equivalents/g) and antioxidant properties (16.93 mg Trolox equivalents/g). All pumpkin variety exhibited antimicrobial activity within a concentration range of 1.95 to 250 μg/mL. In conclusion, the pumpkin pulp can be considered a promising natural source of (poly)phenols for the development of health-promoting products.

Elderly-targeted a branched-chain amino acid-enriched snack incorporated with fermented wheat bran: Assessment on physicochemical and sensory characteristics

There is a lack of specialized food addressing the specific dietary needs of the elderly. To this end, extruded snacks containing fermented wheat bran were developed, and their nutritional, physicochemical, and sensory properties were investigated. Different levels (0, 25, 50, 100, and 150 g/kg) of L. acidophilus-inoculated fermented wheat bran were added to brown rice snack formulations. Their physicochemical properties, amino acid composition, total phenolic content (TPC), antioxidant property, and sensory profile were investigated. At the highest fermented wheat bran incorporation (150 g/kg), the snacks exhibited higher protein and dietary fiber (86.6 and 112.8 g/kg, respectively) than other samples. The highest amounts of branched-chain amino acids, isoleucine (5.3 mg/kg), leucine (6.7 mg/kg), and valine (13.8 mg/kg) were seen in snacks with 150 g/kg fermented wheat bran. Upon sensory analysis by serving snacks with or without soaking in milk, the preference scores of milk-soaked snacks were significantly higher than those of snacks alone. Snacks containing 25 g/kg fermented wheat bran garnered overall high acceptability. Incorporating fermented wheat bran into snacks could improve their nutritional, textural, and sensory characteristics.

Potential Role of Bioactive Compounds: In Vitro Evaluation of the Antioxidant and Antimicrobial Activity of Fermented Milk Thistle

The group of innovative ingredients in cosmetic preparations includes bio-ferments (Bs), which are characterized by high bioactivity and biocompatibility, and one of the plants rich in bioactive compounds that has a beneficial effect on the skin and the body is Silybum marianum. Bio-ferments obtained from this plant are becoming increasingly useful as active ingredients in cosmetics. In the present study, four different bio-ferments were obtained by fermentation of pomace (B-P), extract (B-E), oil (B-O), and seeds (B-S) of milk thistle. Their biodegradability (%B), total polyphenols content (Folin–Ciocalteu method), and antimicrobial, antioxidant (DPPH, ABTS, and FRAP methods), chelating (Fe2+ ions), and reduction (Cu2+ and Fe3+ ions) properties, as well as the acidity, were evaluated. The contact angle using the sessile drop method was assessed to investigate bio-ferments’ impact on skin wettability. Finally, the content of selected phenolic acids in the Bs was evaluated using the HPLC method, while the lactic acid (LA) content was assessed using the GC-MS method. All bio-ferments were characterized by high polyphenols content (13.56 ± 0.10–15.28 ± 0.12 mmol GA/L B), chelating (0.08 ± 0.01–0.17 ± 0.01 mmol Fe2+/L B) and antioxidant activity (DPPH method, 2.41 ± 0.01–3.53 ± 0.01 mmol Tx/L B), and reducing Cu2+ and Fe3+ ions. Gallic acid, protocatechuic acid, caffeic acid, neochlorogenic acid, coumaric acid, and LA were identified in Bs. The most increased antibacterial activity for B-P was observed for a strain of Staphylococcus aureus (MIC = 250 μL/mL) and Pseudomonas aeruginosa (MIC = 250 μL/mL). Simultaneously, B-S demonstrated the highest inhibitory effects against Escherichia coli (MIC = 125 μL/mL), emphasizing the varied antimicrobial profiles of these bio-ferments against different bacterial strains. Research on aerobic biodegradation demonstrated a high level of degradation (%B = 60 ± 1–65 ± 3), and all Bs were categorized as readily degradable according to the OECD classification.

Inhibition of oxidative stress of Biancaea sappan (L) Tod. from Java

Increased reactive oxygen species and advanced glycation end products are often associated with human ageing and degenerative diseases. Biancaea sappan L serves as a medicinal plant and a healthy drinks ingredient in Java. However, the pharmacological investigation of the plant native to this island is still lacking in depth. In the current study, DNA barcoding using the marker gene maturase K (matK), evaluation of the chemical composition, total phenolic content (TPC) and antioxidant properties, antiglycation, anti-β-amyloid, anti-inflammatory, and selective cytotoxic activities were performed. B. sappan shares well-known phytoconstituents with other members of the genus Biancaea. The heartwood ethanol extract possesses the most prominent antioxidant, anti-inflammatory, and anti-β-amyloid effects. The aqueous extract demonstrated a most substantial anti-glycation activity and was rich in phenolics. The ethanol extract from heartwood exhibited the highest cytotoxicity against SW-48, indicating B. sappan heartwood from Java holds promise as antioxidants and may selectively inhibit colorectal cancer.

Development of novel lactose‐free Tigernut milk pudding with no added sugar and determination of physicochemical and organoleptic attributes

SummaryDeveloping health‐oriented novel products (e.g. no sugar added for diabetes and lactose‐free for lactose intolerance) supports diverse consumer needs, promotes healthier eating habits and fosters inclusivity in the food sector. This study aimed to develop a Tigernut milk pudding (TNP), an alternative to dairy‐based pudding and assess its physicochemical and sensory attributes. TNP was formulated by incorporating hydrocolloids κ‐carrageenan (KC), konjac powder (KP) and corn starch (CS), then compared with a commercial milk pudding (CMP) and traditionally prepared raw cow milk pudding (RMP). The crude protein, fat, ash and moisture levels ranged from 5.62% to 8.04%, 5.25% to 7.03%, 2.81% to 3.98% and 68.71% to 74.76% respectively. Lightness (L*) ranged from 69.87 to 77.89, while a* ranged from 0.36 to 0.86 and b* ranged from 8.13 to 9.97. Syneresis ranged from 4.98% to 8.00%, slightly higher than RMP (4.98%) and CMP (4.87%), while pH levels ranged from 6.31 to 6.89, nearly acidic to neutral pH range. Total soluble solids ranged from 2.90 °Brix to 3.67 °Brix. The bacterial count was in the marginal range below 105 CFU g−1, with no presence of Salmonella spp. or E. coli. Total antioxidant properties showed total flavonoid and phenolics, ranging from 306.24 mg QE/100 g to 358.58 mg QE/100 g and 39.06 mg GAE/100 g to 54.81 mg GAE/100 g respectively. An overall organoleptic rate of 3.50 was attained with 0.25% KC, 0.50% KP and 2.50% CS, achieving a desired texture comparable to CMP. The novel study on using Tigernut milk in pudding explores its plant‐based, vegan‐friendly, lactose‐free attributes as a healthy dairy milk alternative. With desirable physicochemical properties, promising improved nutrition, potential health benefits and possible contribution to food security and enhanced resource efficiency, TNP could be considered for commercialisation.

The physicochemical characteristics and phenolic bioaccessibility of defatted millet bran powder prepared using superfine grinding

Since defatted millet bran (DMB) is considered unpalatable and its poor application performance means that it is only used as animal feed, this product is wasted and underutilized. This study altered the shapes of processed DMB particles using superfine grinding technology, physically overcoming the binding forces within the material. This reduced the particle sizes and surface roughness while increasing the tap density, peak temperature, and angles of repose and slide. Superfine grinding significantly disrupted the cell wall matrix, substantially increasing the total phenolic content (TPC) and antioxidant properties compared to coarse and fine powders. Additionally, the superfine powder exhibited high phenolic compound bioaccessibility (vanillic, protocatechuic, syringic, ferulic, and isoferulic acid, and 2,3-dihydroxybenzoic). These findings highlighted the potential use of superfine grinding technology to expand DMB application as a functional food.

The impact of passion fruit peel powder on the physicochemical, sensory properties, and antioxidant activity of goat milk yoghurt

SummaryThere is significant economic potential in reusing passion fruit peel as an industrial by‐product, and there has been enthusiasm for creating new goat milk yoghurt (GMY) products. Consequently, a thorough investigation regarding the impact of passion fruit peel on fermented GMY is crucial for the advancement of new food products. This study aimed to assess the impact of passion fruit peel powder (PFPP) on the quality characteristics, sensory properties, and antioxidant activity of GMY during storage. Six GMY formulations were prepared by varying the amount of PFPP addition (0%, 0.5%, 1.0%, 1.5%, 2.0%, and 2.5%). The results revealed that several characteristics of GMY were positively affected by the addition of PFPP, including the acidity, rheology, and texture property of the samples. It was observed that GMY with 1.0% addition of PFPP exhibited improved taste, flavour, and colour. Additionally, the total phenols, flavonoids, anthocyanin, and antioxidant properties of GMY with PFPP were significantly increased across all levels. The results obtained from this study demonstrate that PFPP has the potential to be utilised in GMY to optimise the benefits of products with high antioxidant activity.

Microencapsulation of ginger oleoresin through the complex coacervates of gum Arabic and soy protein isolate as the wall materials

In this investigation, the extracted active ingredients of the ginger plant so-called oleoresin have been encapsulated using the complex coacervation method to preserve them from the oxidation reaction during storage at 25 ᵒC for 100 days. The coacervation was carried out by soybean protein isolate and gum Arabic, and the system was compared to the inclusion of β-cyclodextrin (β-CD) and a non-encapsulated oleoresin in terms of the protection from the total phenolic content (TPC) and antioxidant properties against oxidants such as DPPH and H2O2. The soybean protein isolate as a plant derivative is cheaper than the animal proteins such as whey protein and gelatin which were extensively used in the encapsulation of ginger oleoresin and does not create sensitivity in human guts. The encapsulation by the complex coacervation showed advantages in higher oleoresin loading efficiency and encapsulation yield during the preparation and also gained higher protection efficiencies in preserving TPC and antioxidant activities of oleoresin against oxidation during the storage in comparison with the β-CD inclusion. The complex coacervates can preserve up to 95.4% of TPC, and about 97.7% and 98.9% of the original antioxidant activity against DPPH and H2O2 after this period, respectively. At the same storage conditions, the preservation efficiency for TPC and antioxidant activities against DPPH and H2O2 were respectively 88.5, 82.8, and 85.9% for the β-CD inclusion.

The effect of pH and extraction time on total phenolic content and antioxidant properties of coloured water extracts from Brassica Oleracea

Red cabbage (Brassica oleracea) is a rich source of phenolic content including colour pigments and have also high antioxidant capacities. The amounts of their phenolic substances and antioxidant activities change depending on the extraction conditions (pH, time, solvent, etc.). In this work, the coloured water extract was obtained from red cabbage at different pH values (pH 4-10) for both an hour and 24 hours. The extracts were evaluated regarding total phenolic contents and antioxidant activities. The results showed that the total phenolic content of red cabbage extracts in all extraction conditions ranged from 4.93±0.20 to 7.59±1.22 mg GAE/g fw. The highest total phenolic contents (7.59±1.22 mg GAE/g fw) were obtained from red cabbage at 24 h and pH=6. On the other hand, the red cabbage extracts have high DPPH (IC50 values ranged from 0.21±0.06 to 0.94±0.03 mg/mL) and ABTS (IC50 values ranged from 0.29±0.01 to 0.46±0.05 mg/mL) activities at all pH values and times. The extract obtained from red cabbage at 1 h and pH=7 exhibited the strongest DPPH activity with the IC50 values of 0.21±0.06 mg/mL, it showed the best ABTS activity with the IC50 values of 0.29±0.01 mg/mL at 1 h and pH=5 and 8.

Phytochemicals, antioxidant and antibacterial activity of crude extract of Sargassum polycystum collected from Bangladesh

Marine seaweed species have been extensively studied in recent decades due to their potential biological activities, such as antioxidant and antibacterial characteristics. This study investigates the phytochemicals, total phenolic content (TPC), total flavonoid content (TFC), antioxidant, and antibacterial properties of Sargassum polycystum extracts collected from Bangladesh and crude extracts were prepared using methanol, ethanol, and water as extraction solvents. Phytochemical analysis revealed the presence of terpenoids, saponins, phlobatannins, and cardiac glycosides. Fourier-transform infrared spectroscopy (FT-IR) identified functional groups, including phenols, carboxylic acids, ketones, ethers, aromatics, alkanes, and ethers. The methanol extract exhibited the highest TPC (95.34 ± 1.21 mg of GAE/g) and TFC (51.48 ± 0.92 mg of QE/g). Methanol extracts displayed superior antioxidant activity in the Phosphomolybdenum assay (1.96 ± 0.08), DPPH assay (81.33 ± 5.60%, IC50 = 1.17 mg/mL), ABTS assay (71.65 ± 4.10%, IC50 = 2.54 mg/mL), and Nitric oxide scavenging assay (67.64 ± 4.10%, IC50 = 3.81 mg/mL). Ethanol extract demonstrated the highest antibacterial activity against Escherichia coli (16.50 ± 0.13 mm), while the methanol extract excelled against Salmonella typhimurium (14.6 ± 0.18 mm) at 7 mg/mL dosage. A positive correlation was found among TPC, TFC, and different antioxidant assays.

Saccharomyces cerevisiae Bioactive Metabolites: Characterization and Biological Activities

AbstractThis study aimed to extract bioactive secondary metabolites, determine volatile organic compounds, and polyphenols using GC/MS and LC/MS, and assess their total phenolic content, antimicrobial, antioxidant, and cytotoxic properties. The chemical analysis of S. cerevisiae NRLL Y‐12633 ethyl acetate extract revealed eight volatile organic components, whereas the main component was phenyl ethyl alcohol (77.39 %). On the other hand, nineteen volatile organic compounds were identified in the ethyl acetate extract of S. cerevisiae NRRL Y‐1089, whereas the most critical component was 2, 3‐butanediol (60.74 %). The most abundant phenolic acids were syringic acid (25476.46 ng/mL), and cinnamic acid (5163.76 ng/mL) in the ethyl acetate extracts of S. cerevisiae NRLL Y‐12633 and S. cerevisiae NRRL Y‐1089 respectively. Flavonoid, naringenin, was also found in the ethyl acetate extract of S. cerevisiae NRLL Y‐12633, whereas daidzein and rutin were detected in the ethyl acetate extract of S. cerevisiae NRRL Y‐1089. The total phenolic content of S. cerevisiae NRRL Y‐12633 ethyl acetate extract was found to be greater than that of S. cerevisiae NRRL Y‐1089 ethyl acetate extract. Data revealed that S. cerevisiae ethyl acetate extracts displayed antioxidant and antimicrobial activity, whereas only the ethyl acetate extract of S. cerevisiae NRRL Y‐1089 showed anticancer activity.

Nutritional Value and Microbiological Aspects of Dried Yellow Mealworm (Tenebrio molitor L.) Larvae Pretreated with a Pulsed Electric Field

Complete protein, which includes all the essential amino acids, and bioactive compounds needed in human nutrition, can be found in edible insects. Bioactive compounds play a crucial role in protecting cells from the damage caused by free radicals. Therefore, in this study, fat extraction yield, protein content, amino acid profile, total polyphenol content, antioxidant properties, crustacean and mollusk content, and microbiological quality have been assessed to evaluate the influence of the drying method and pulsed electric field (PEF) pretreatment. To this end, the sample was processed by the PEF at varied specific energy intakes (5, 20, and 40 kJ/kg) and dried by means of two methods: convective (CD) and infrared-convective (IR-CD). A comparable protein content (47.5–48.7 g/100 g d.m.) was determined for most of the samples tested. A significantly higher lysine and methionine content was detected in the CD insects, especially for samples treated by the PEF at 40 kJ/kg. The IR-CD samples exhibited a significantly higher content of polyphenols as compared to those obtained by means of the CD method, whereas the PEF apparently had a significant impact to the extent of increasing their content. Taking into account allergenicity, the crustacean content was approximately 10 times higher than the mollusk content. The study has shown that the PEF treatment prior to infrared-convective drying resulted in the assurance of the microbiological quality of dried insects for food use. Furthermore, a dose of the PEF at 20 and 40 kJ/kg demonstrated the antimicrobial effect. The results have proven that, in this case, a high temperature during the CD method did not cause the undesirable changes that had been expected. Therefore, PEF-assisted convective drying may conceivably be considered to obtain highly nutritionally valuable insects; however, it is crucial to utilize appropriate parameters in the course of the PEF processing.

Total phenolic content and antioxidant properties of hydrophobic compounds edible coating Spirulina snack bar

Snack bars, known for their convenience and easy consumption, amalgamate various ingredients such as cereals, fruits, and nuts. Their portable and on-the-go nature makes them a favored choice for individuals engaged in various activities. The integration of natural additives, such as Spirulina platensis, to elevate the nutritional profile of snack bars represents a novel and ambitious initiative. This study delves into the innovative realm of edible coating for spirulina snack bars using maltodextrin and gelatin. The investigation explores the correlation between total phenol content and antioxidant activity through the FRAP method, employing two solvents, methanol, and n-hexane. Results demonstrate that varying concentrations of edible coating significantly enhance the appearance and texture of Spirulina Snack Bars (SSB). Notably, the SSB coated with 6% maltodextrin and 1% gelatin exhibits superior visual appeal and a firmer texture compared to its counterpart coated with 3% maltodextrin and 1% gelatin. Moreover, the n-hexane extract showcases higher antioxidant activity (19.971 mg/g) than the methanol extract (16.400 mg/g). This study underscores the effectiveness of n-hexane-based edible coatings in elevating the antioxidant potential and total phenol content of spirulina snack bars, offering essential insights for the development of functional foods with enhanced nutrition and prolonged shelf life.

Comparative Analysis of Phytochemicals and Antioxidant Characterization Among Different Parts of Catharanthus roseus: In Vitro and In Silico Investigation.

Background: The study investigates the antioxidant properties of Catharanthus roseus, focusing on identifying its antioxidant compounds and chemical constituents. We compare antioxidant activities across its root, stem, flower, and leaf and examine the inhibition of reactive oxygen species (ROS)-generating enzymes by the plant's phytocompounds. Methods: We conducted a comprehensive analysis that included proximate analysis, mineral content assessment, and in vitro antioxidant characterization of various plant parts-root, stem, flower, and leaf. The levels of bioactive phytochemicals in both ethanol and mixed-solvent extracts of Catharanthus roseus were quantified using high-performance liquid chromatography with a diode array detector (HPLC-DAD). Additionally, we performed molecular docking studies to explore the interactions of quantified phytocompounds. Results: HPLC-DAD analysis quantified catechin hydrate, catechol, (-) epicatechin, rutin hydrate, trans-cinnamic acid, quercetin, vanillic acid, kaempferol, and trans-ferulic acid in Catharanthus roseus. Despite the ethanol extract having higher total antioxidant properties and flavonoid content, the mixed-solvent extract exhibited higher EC50 for reducing power and lower IC50 for ABTS, 2,2-diphenyl-1-picrylhydrazyl (DPPH), and metal chelating activities. Molecular docking studies indicated that compounds such as catechin, rutin, epicatechin, quercetin, and kaempferol significantly inhibit the ROS-generating enzyme microsomal prostaglandin E synthase 1 (mPGES-1). Conclusions: The mixed-solvent extract had higher levels of catechin hydrate, rutin hydrate, trans-ferulic acid, and vanillic acid, whereas the ethanol extract contained more (-) epicatechin, catechol, kaempferol, quercetin, and trans-cinnamic acid. While the extracts displayed antioxidant activity, the phytoconstituents also inhibited ROS-generating mPGES-1. These results identify key compounds with potential for developing new chemotherapeutic agents against ROS.