Total Carotenoids Research Articles

Aruncus dioicus var. kamtschaticu: A Newly Identified Source of Lactucaxanthin (ε,ε-Carotene-3,3′-diol)

Green leafy vegetables are rich in lipophilic metabolites such as carotenoids, phytosterols, tocopherols, and fatty acids, known for their significant health benefits. Goat’s beard (Aruncus dioicus var. kamtschaticus), a wild leafy vegetable native to Ulleungdo Island, South Korea, is reported to possess various biological activities and bioactive compounds. However, the content and profiles of lipophilic metabolites, especially carotenoids, have not been reported. This study investigated the composition of lipophilic metabolites in the foliage of goat’s beard using liquid chromatography–diode-array detection–mass spectrometry, gas chromatography–mass spectrometry, and gas chromatography–flame ionization detection. Five carotenoids (violaxanthin, neoxanthin, lactucaxanthin, lutein, β-carotene) and α-tocopherol were identified and quantified using liquid chromatography–diode-array detection–mass spectrometry. Lactucaxanthin, previously discovered in lettuce, was identified for the first time in goat’s beard foliage, with a higher concentration (45.42 ± 0.80 µg/g FW) compared to red lettuce (19.05 ± 0.67 µg/g FW). Furthermore, total carotenoids and α-tocopherol contents were higher in goat’s beard than in red lettuce. Gas chromatography–mass spectrometry analysis showed the presence of three phytosterols, namely, campesterol (3.53 ± 0.20 µg/g FW), stigmasterol (65.30 ± 4.87 µg/g FW), and β-sitosterol (89.54 ± 2.46 µg/g FW). Gas chromatography–flame ionization detection analysis revealed the presence of five essential fatty acids, with α-linolenic acid (57.03 ± 0.47%) being the most abundant, contributing to a favorable polyunsaturated FA/saturated FA ratio. These findings underscore the nutritional potential of a goat’s beard, suggesting its promising use in dietary supplements and the commercial extraction of valuable lipophilic antioxidants, particularly lactucaxanthin, for nutraceuticals and functional foods.

Physicochemical and bioactive characterization of pink guava pulp microcapsules prepared by freeze-drying using coffee mucilage as a wall material

This study investigated the potential of coffee mucilage (CM), a readily available coffee industry byproduct, as a wall material for the microencapsulation of pink guava pulp via freeze-drying (FD). Microcapsules with varying wall compositions incorporating powdered coffee mucilage, maltodextrin (MD), or a combination of both (FD-CM/MD) were developed and characterized using techniques such as FT-IR spectroscopy, SEM, TGA/DSC, and zeta potential analysis. The retention of bioactive compounds was assessed using total phenolic content, antioxidant capacity and carotenoid analyses. Results revealed that the incorporation of powdered coffee mucilage significantly influenced the physicochemical properties of the microcapsules, resulting in larger particle sizes and less rough surface morphologies compared with maltodextrin-based formulations. Notably, FD-CM microcapsules exhibited a thermal stability (Tg ≈ 50 °C) and retention total polyphenols of 30.19 ± 5.26 mg GAE/g dry weight (DW) and carotenoids of 5.50 ± 0.29 mg β-carotene/100 g DW, which can be attributed to the protective effects and inherent antioxidant capacity of 91.85 ± 9.93 μmol Trolox Equivalents/g DW in the coffee mucilage matrix. While influencing the color attributes, all microcapsule formulations retained a commercially appealing (hab = 79.80 ± 0.06) red-yellow hue. This study demonstrated the potential of powdered coffee mucilage as a sustainable and effective encapsulating wall material for enhancing the stability and bioavailability of bioactive compounds in food products.

Impact of different pre-treatments and drying methods on the physicochemical properties, bioactive compounds and antioxidant activity of different tomato (Solanum lycopersicum) cultivars

A green pre-treatment approach, microwave (MW) and ultrasound (US), along with drying methods [hot air (HA) and freeze-drying (FD)], was assessed for colour properties, phenolics, carotenoid components and antioxidant activity DPPH, ABTS, FRAP assays of three tomato cultivars (Zzx171, Zzx162 and Zzx65). All three cultivars showed a reduced colour difference (ΔE) after US-FD. The US-FD method retained higher levels of total carotenoids, lutein, β-carotene, lycopene and antioxidant activity in all cultivars than other methods. While US-HA drying retained the highest level of total phenolic content, chlorogenic acid, 4-O-caffeoylquinic acid, rutin, protocatechuic acid and ABTS•+ scavenging activity in powders of all cultivars. ‘Zzx162’ is best suited for US-FD to produce tomato carotenoids-rich functional powder. Powders of ‘Zzx162’ showed the highest lycopene (14.40 mg/g), β-carotene (6.13 mg/g), and ABTS•+ scavenging activity (8.37 SC50 mg/mL). While ‘Zzx162’ with US-HA produced powders rich in chlorogenic acid (58.48 mg/100 g) and rutin (50.33 mg/100 g). These findings suggest that ultrasound pre-treatment is the preferred technology for developing functional tomato powder.

Determination of Bioactive Compounds in Buriti Oil by Prediction Models Through Mid-infrared Spectroscopy

Buriti oil is a vegetable oil extracted from the pulp and seeds of buriti (Mauritia flexuosa L.), a palm commonly found in the Amazon region, and is used both in popular medicine and in the cosmetic and food industries. This work aimed to develop a faster and more accessible procedure to quantify the content of carotenoids, polyphenols, and total flavonoids in buriti oils, where predictive models emphasize figures of merit. The study was carried out with 50 buriti oil samples from the state of Pará, Brazil, which were sampled by combining attenuated total reflection (ATR) spectroscopy with mid-infrared Fourier transform (FT-MIR) together with partial least squares regression (PLSR). The confidence and validation matrix were obtained from ultraviolet–visible spectroscopy. The PLSR model regarding the total carotenoid content presented values ​​between 335.33 and 1557.05 μg/g was validated by the concentration demonstration coefficient (R2cal) equal to 0.9556, prediction demonstration coefficient (R2pred) equal to 0.85642, bias = 5.68.10−13, performance deviation ratio value (RDP) of 2.0135, and range error rate (RER) equal to 4.3747. Concentrations of phenolic compounds were predicted between 96.2964 and 121.857 GAE/100 g, where the model presented R2cal = 0.9762, R2pred = 0.8198, bias = 3.38.10−10, RDP = 5.9028, and RER = 5.7578. The flavonoid prediction model contains concentrations between 86.844 and 133.852 mg EC/100 g that circulate R2cal = 0.9445, R2pred = 0.8536, bias = 6.98.10−8, RDP = 6.7085, and RER = 6.7085. Buriti oil showed high levels of b-carotene. Prediction models are overwhelming and can be used for screening and quality control of natural products.

Impact of Drying Process on Grindability and Physicochemical Properties of Celery.

The objective of this study was to evaluate the impact of various drying methods: freeze drying, vacuum drying, convection drying, and convection-microwave drying at microwave powers of 50 W and 100 W, along with process temperatures (40 °C, 60 °C, and 80 °C), on the drying kinetics, selected physicochemical properties of dried celery stems, and their grindability. The Page model was employed to mathematically describe the drying kinetics across the entire measurement range. Convection-microwave drying significantly reduced the drying time compared to the other methods. The longest drying duration was observed with freeze drying at 40 °C. The product obtained through freeze drying at 40 °C exhibited the least alteration in color coordinates, the highest antioxidant capacity, and the greatest retention of chlorophylls and total carotenoids. At a specific temperature, the quality of the product obtained from vacuum drying was slightly lower compared to that from freeze drying. The most substantial changes in the physicochemical properties of the dried product were observed with convection-microwave drying at a microwave power of 100 W. The drying method selected had a significant impact on the energy consumption of grinding, average particle size, and the grinding energy index of the dried celery stems; these parameters worsened as the drying temperature increased. The product with the best quality characteristics and disintegration parameters was achieved using freeze drying at 40 °C.

Formulations of Yellow Maize-based Ogi flour fortified with Orange-fleshed sweet potato (Ipomoea batatas) and African yam bean (Sphenostylis stenocarpa) flours: Effect on the bioactive constituents, colour and pasting properties

Yellow maize (YM) formulations fortified with orange-fleshed sweet potato (OFSP) and African yam bean (AYB) flours for ogi production, namely, YAO1 (100 %YM); YAO2 (70YM:10AYB:20OFSP); YAO3 (70YM:15AYB:15OFSP); and YAO4 (70YM:20AYB:10OFSP), respectively were made in order to determine their bioactive constituents, colour and pasting properties. From the results, YAO2 flour was significantly higher (p < 0.05) in 13-cis-βC (5.7 µg/100 g), 9-cis-βC (0.50 µg/100 g), trans-βC (24.17 µg/100 g), total βC (30.36 µg/100 g), α-carotene (1.54 µg/100 g), total carotenoids (44.34 µg/100 g), total polyphenols (9.45 mg GAE/g), total flavonoids (172.12 mg QCE/g), and ABTS (µmol TE/100 g) than other formulations. On the other hand, YAO4 flour had significantly (p < 0.05) higher FRAP value. With the exception of YM L* (lightness) (92.57), colour parameters a* (redness) (2.36), b* (yellowness) (34.72) and ∆E (colour differences) (31.98) were significantly (p < 0.05) higher in YAO2 flour than other formulations. The pasting viscosities of YM exhibited significantly (p < 0.05) higher values for peak (288.62 RVU), Trough (168.38 RVU), Breakdown (120.25 RVU), Final (293.04 RVU), Setback (124.67 RVU), and pasting time (4.77 min) than other formulations. This study revealed that YAO2 and YAO3 flours provided the richest sources of bioactive constituents, lowest pasting properties and acceptable flours which will endear them to good quality ogi production and enhanced biological benefits to consumers.

Stability and Bioaccessibility of Carotenoids from Sea Buckthorn Pomace Encapsulated in Alginate Hydrogel Beads.

Carotenoids, the natural pigments that confer the bright orange color of sea buckthorn berries, are also associated with several health benefits, such as antioxidant activity and skin and eye protection. Due to their lipophilic nature and localization, carotenoids are largely retained in the sea buckthorn pomace (SBP) resulting from juice production. Carotenoids from SBP (70.03 mg/100 g DW), extracted and characterized by HPLC-PDA, contained zeaxanthin (free and esterified) and beta-carotene as major compounds. The SBP carotenoids-enriched sunflower oil was further encapsulated in Ca-alginate hydrogel beads (98.4% encapsulation efficiency) using ionotropic gelation. The hydrogel beads were characterized by confocal laser scanning microscopy and scanning electron microscopy. Fairly good stability (>64%) of the encapsulated carotenoids in the alginate hydrogel beads during storage (30 days, 4 °C and 25 °C) was found, with zeaxanthin esters being the most stable compounds, for all the experimental conditions. The bioaccessibility of the total carotenoids (INFOGEST protocol) was 42.1 ± 4.6% from hydrated, and, respectively, 40.8 ± 4% from dehydrated SBP alginate hydrogel beads. The addition of yogurt to the dehydrated hydrogel beads had a positive effect on the bioaccessibility of free and esterified zeaxanthin, but not on that of the carotenes. In conclusion, SBP is a valuable source of carotenoids which can be protected by encapsulation in alginate hydrogel beads, thus still retaining a good bioaccessibility.

Enhancing growth and phytoremediation efficiency of Pennisetum purpureum cv. Mahasarakham in weathered PAH-contaminated soil through thidiazuron application

Polycyclic aromatic hydrocarbons (PAHs) are phytotoxic, which can limit their phytoremediation. When the ability of plants to phytoremediation PAHs is compromised, the application of plant growth regulators can enhance the growth of the plants. This study aimed to determine the best plant growth regulator (1-naphthalene acetic acid, 6-benzyladenine, or thidiazuron) to enhance the phytoremediation ability of sweet grass (Pennisetum purpureum cv. Mahasarakham) when grown in weather PAH-contaminated soil. In a greenhouse study, 0.01 mg/l thidiazuron resulted in the highest growth of sweet grass when compared to the other tested plant growth regulators (dry shoot weight 24.11 ± 1.28 g and dry root weight 0.70 ± 0.02 g). Sweet grass was grown in soil contaminated with PAH, which demonstrated the toxicity to sweet grass by reducing the total chlorophyll (1.01 µg/g fresh weight) and carotenoid (0.28 µg/g fresh weight) contents with proline increased (6.63 µg/g fresh weight). Meanwhile, total chlorophyll, carotenoid, and proline content in leaves of sweet grass grown in non-contaminated soil were 1.68, 0.44, and 5.23 µg/g fresh weight, respectively. When sweet grass was used to phytoremediate PAHs, there were reductions in acenaphthylene (4.69 ± 0.50%), acenaphthene (10.69 ± 1.47%), and phenanthrene (3.61 ± 0.07%), which compared to levels of over 30% in non-planted soil. For the three PAHs, the bioconcentration factors were 1.6 to 2.4, but the translocation factors were below 1, showing limited movement to the aerial parts of the plant, thereby suggesting that the main mechanism is rhizoremediation. Sweet grass is an excellent candidate for PAH remediation, especially when thidiazuron is applied to relieve plant stress.

Generating high purity and yield of capsanthin and capsorubin carrot germplasm through synthetic metabolic engineering.

Capsanthin and capsorubin are red κ-xanthophylls exclusively found in a handful of other plant species. Currently, capsanthin and capsorubin are only extracted from red pepper. Here, high purity production of capsanthin and capsorubin has been achieved in carrot taproot by synthetic metabolic engineering strategy. Expression of a capsanthin-capsorubin synthase gene (CaCCS) from pepper resulted in dominant production of capsanthin whereas expression of a LiCCS gene from tiger lily resulted in production of both capsanthin and capsorubin in carrot taproot. The highest content of capsanthin and capsorubin was obtained in LiC-1 carrot taproot hosting the LiCCS gene, 150.09 μg/g DW (dry weight). Co-expression of DcBCH1 with CCS could improve the purity of capsanthin and capsorubin by eliminating the non-target carotenoids (eg. α-carotene and β-carotene). The highest purity of capsanthin and capsorubin was obtained in BLiC-1 carrot taproot hosting DcBCH1+LiCCS genes, 91.10% of total carotenoids. The non-native pigments were esterified partially and stored in the globular chromoplast of carrot taproot. Our results demonstrated the possibility of employing carrot taproot as green factories for high purity production of capsanthin and capsorubin. The capsanthin/capsorubin carrot germplasms were also valuable materials for breeding colorful carrots cultivars.

Optimizing Chlorella vulgaris Cultivation to Enhance Biomass and Lutein Production.

Lutein is widely used in medicine, health care, and food processing due to its antioxidant effects; however, it is difficult for the traditional extraction of lutein using marigolds to meet the increasing market demand for lutein. To achieve high-efficiency lutein production, we investigated the effects of different conditions on the biomass accumulation and lutein yield of Chlorella vulgaris. The optimized cultivation conditions include mixotrophic cultivation using sodium nitrate as a nitrogen source, maintaining a total-organic-carbon-to-total-nitrogen ratio of 12:1, a total-nitrogen-to-total-phosphorus ratio of 10:1, and lighting duration of 24 h. The results of the study indicated that under these specific conditions, Chlorella vulgaris attained a final biomass concentration, biomass productivity, and growth yield of 6.08 g·L-1, 1.00 g·L-1·d-1, and 1.67 g biomass/g TOC, respectively. Additionally, the concentrations of total chlorophyll, carotenoid, lutein, and protein reached 139.20 mg·L-1, 31.87 mg·L-1, 15.02 mg·L-1, and 2.17 g·L-1, respectively, and the content of lutein reached 2.47 mg·g-1. This study supplies a theoretical basis for the industrial application of lutein production using Chlorella vulgaris.

Comparative Analysis of the Characteristics of Two Hardy Kiwifruit Cultivars (Actinidia arguta cv. Cheongsan and Daebo) Stored at Low Temperatures.

A cold storage system is useful for maintaining the quality of hardy kiwifruit. However, extended cold storage periods inevitably result in cold stress, leading to lower fruit marketability; the severity of chilling injury depends on fruit types and cultivars. In this study, the impact of cold storage conditions on the physicochemical properties and antioxidant capacity of two phenotypically different hardy kiwifruit cultivars-'Cheongsan' (large type) and 'Daebo' (small type)-stored at low (L; 3 °C, relative humidity [RH]; 85-90%) and moderate-low (ML; 5 °C, RH; 85-90%) temperatures was determined. Significant differences in fruit firmness and titratable acidity between treatments L and ML were observed in both cultivars during the experimental storage period. Meanwhile, the browning and pitting rates of the 'Cheongsan' fruits in treatment L increased for 8 weeks compared with those of the 'Daebo' fruits in treatments L and ML; nonetheless, fruit decay was observed in the 'Daebo' fruits in treatment ML after 6 weeks. The total chlorophyll, carotenoid, flavonoid, and ascorbic acid concentrations as well as the antioxidant activities of both the cultivars significantly differed between treatments L and ML. After 2 weeks of storage, the 'Cheongsan' fruits in treatment L had lower antioxidant activities and ascorbic acid content than those in treatment ML. These results demonstrate that the quality attributes and antioxidant activity of hardy kiwifruit are influenced by the low-temperature storage conditions and the specific kiwifruit cultivars. Our findings suggest that optimal cold storage conditions, specific to each hardy kiwifruit cultivar, promise to maintain fruit quality, including their health-promoting compounds, during long-term storage.

Evaluation of Organic Acids and Ultrasound as Pretreatment in Convective Drying Kinetics and Quality Parameters of Pumpkin.

There is a growing interest in the food industry in new drying technologies that reduce the time required for dehydration, combined with low energy consumption, low environmental impact, and maintenance of the overall quality of the product. This work investigated convective drying of pumpkin with and without ultrasound-organic (citric or acetic) acid pretreatment for different durations (10, 20, and 30 min). Drying was carried out at 60 °C, and the Wang and Singh model had the best fit for the experimental data. Samples pretreated for 30 min had the shortest drying times. Water diffusivities ranged from 6.68 × 10-8 m2/s to 7.31 × 10-8 m2/s, with the pretreated samples presenting the highest values. The dried pumpkin water activity values were below 0.60. Regarding color parameters, there was a slight increase in luminosity, a slight reduction in a*, and a significant increase in b*. Drying resulted in the loss of ascorbic acid and phenolic compounds, but the samples pretreated with citric acid showed better retention. There was also a reduction in the total carotenoid content, but samples pretreated with acetic acid for 10 and 20 min showed the best retention.

Formulation and characterization of natural deep eutectic solvents (NADES) for simultaneous phenolics and carotenes extraction from fresh oil palm leaf

In this study, natural deep eutectic solvents (NADES), comprising choline chloride (ChCl) as hydrogen bond acceptor (HBA) with hydrogen bond donor (HBD) including glucose (Glu), fructose (Fru), xylose (Xyl), xylitol (Xyli), and glycerol (Gly), were formulated and characterized for simultaneous extraction of phenolic compounds (polar) and carotenoids (non-polar) from fresh oil palm leaves (OPL). pH, density, polarity, Fourier Transform Infrared Spectroscopy (FT-IR) and rheological analyses were conducted, with relation to the extraction efficiency achieved via homogenizer-assisted heating and stirring extraction approach. Among the NADES formulations tested, ChCl:Xyl (1:1) displayed the highest total phenolic content (TPC) at 20.23825 mg/g OPL, due to its optimal polarity at 49.4654 kcal mol−1 and a viscosity of 23288 mPa.s. The highest total carotenoid content (TCC) was observed in ChCl:Xyli (1:1) at 325.94 µg/g OPL, with a lower polarity at 50.0280 kcal mol−1. Despite having similar viscosity and polarity, ChCl:Fru (1:2) with a pH of 5.82 outperformed ChCl:Glu (1:1) with a pH of 6.72 due to enhanced phenolic compound solubility and stability. This study shed light on the potential of NADES, particularly in overcoming the challenge of high moisture content in OPL and other fresh biomasses, which often acted as a barrier during phytonutrients extraction.

Integrating Physiology, Cytology, and Transcriptome to Reveal the Leaf Variegation Mechanism in Phalaenopsis Chia E Yenlin Variegata Leaves.

Phalaenopsis orchids, with their unique appearance and extended flowering period, are among the most commercially valuable Orchidaceae worldwide. Particularly, the variegation in leaf color of Phalaenopsis significantly enhances the ornamental and economic value and knowledge of the molecular mechanism of leaf-color variegation in Phalaenopsis is lacking. In this study, an integrative analysis of the physiology, cytology, and transcriptome profiles was performed on Phalaenopsis Chia E Yenlin Variegata leaves between the green region (GR) and yellow region (YR) within the same leaf. The total chlorophyll and carotenoid contents in the YR exhibited a marked decrease of 72.18% and 90.21%, respectively, relative to the GR. Examination of the ultrastructure showed that the chloroplasts of the YR were fewer and smaller and exhibited indistinct stromal lamellae, ruptured thylakoids, and irregularly arranged plastoglobuli. The transcriptome sequencing between the GR and YR led to a total of 3793 differentially expressed genes, consisting of 1769 upregulated genes and 2024 downregulated genes. Among these, the chlorophyll-biosynthesis-related genes HEMA, CHLH, CRD, and CAO showed downregulation, while the chlorophyll-degradation-related gene SGR had an upregulated expression in the YR. Plant-hormone-related genes and transcription factors MYBs (37), NACs (21), ERFs (20), bHLH (13), and GLK (2), with a significant difference, were also analyzed. Furthermore, qRT-PCR experiments validated the above results. The present work establishes a genetic foundation for future studies of leaf-pigment mutations and may help to improve the economic and breeding values of Phalaenopsis.

Effect of different cooking oils and methods on physicochemical, nutritional, and microbial safety for mixed vegetables focusing on Bangladesh

SummaryCooking is an essential aspect of everyday life. Cooking oils and methods exert enormous effects on the nutritional, physicochemical, microbial qualities, and bioactive compounds of vegetables. Most of them are either directly or indirectly related to human health. Hence, the present investigation was undertaken to find out the effect of two cooking methods (traditional and steam cooking) and four selected culinary oils (soybean oil, mustard oil, extra virgin olive oil, and extra virgin coconut oil) on the cooked vegetables. The results indicated that steam‐cooked mixed vegetables retained more nutrients than traditional ones. The traditional cooking method of preparing mixed vegetables with soybean oil revealed higher amounts of crude fat, 26.90 ± 0.10%, whereas steam cooking and traditionally cooked vegetables without oils showed lower amounts of crude fat, 1.21 ± 0.04%, and 1.94 ± 0.04%, respectively. The highest crude fibre from 5.68 ± 0.20 to 6.48 ± 0.02% was recorded by the steam‐cooked vegetables in comparison with traditionally prepared mixed vegetables. Traditionally cooked vegetables with mustard oil showed a higher crude protein (13.30 ± 0.10%). The mixed vegetables that were steam‐cooked using extra virgin olive oil revealed a decreased percent of carbohydrates, 49.42 ± 0.03%. Most of the essential minerals especially for the human body like Ca, Mg, Fe, Cu, and Zn were found notable in both traditional and steam‐cooking processes using extra virgin olive oil, and mustard oil. The leading bioactive compound ß‐carotene 67.04 ± 0.04 mg/100 g was noted by the steam‐cooked vegetables with mustard oil. The highest anthocyanin 32.69 ± 0.02 mg/100 g and ascorbic acid 42.31 ± 0.01 mg/100 g were recorded in the steam‐cooked vegetables without culinary oils. Steam‐cooking with extra virgin coconut and olive oil resulted in high total carotenoid and phenolic content (31.60 ± 0.05 and 3.11 ± 0.04 mg/100 g, respectively). However, the findings suggest that culinary oils used in the present study retained more essential minerals and bioactive compounds than soybean oil. Only sufficient amount of edible oil may be used for vegetables cooking and proper functioning of fat‐soluble vitamins.

Reduction in Serum Carotenoid Levels Following One Anastomosis Gastric Bypass.

Given the health benefits of carotenoids, it is crucial to evaluate their levels in patients undergoing malabsorptive procedures like one anastomosis gastric bypass (OAGB). This study aimed to assess serum carotenoid levels before and 6 months following OAGB. Prospectively collected data from patients who underwent primary OAGB were analyzed. Data included anthropometrics, dietary intake assessments, and biochemical tests. Serum samples were analyzed for lipid profile and serum carotenoids, including lutein, zeaxanthin, α-carotene, β-carotene, phytofluene, ζ-carotene, and lycopene. Data from 27 patients (median age 47.0 years and 55.6% female) were available before and 6 months post-OAGB. The median pre-surgical BMI was 39.5 kg/m2, and the median excess weight loss at 6 months post-surgery was 63.9%. Significant decreases in all carotenoid levels were observed over time (p < 0.001 for all). A median relative decline of 65.1% in absolute total carotenoid levels and 12.7% in total cholesterol levels were found. No associations were observed between changes in clinical outcomes and carotenoid levels during the study period. This study reveals significant decreases in carotenoid levels within the first 6 months following OAGB. Nutritional intervention studies are needed to explore how incorporating carotenoid-rich foods affects post-surgery carotenoid levels and clinical outcomes.

Impact of Different Inoculum Levels of Cereal Cyst Nematode (Heterodera avenae) on the Physiological Traits of Wheat (Triticum aestivum)

This study aimed to examine the effects of various inoculum levels of H. avenae on wheat physiology. The experiments were conducted in the screenhouse at the Department of Nematology, CCSHAU, Hisar, with inoculum levels set at 5, 10, and 15 eggs and juveniles per gram of soil. Observations on physiological parameters were made 30 days post-sowing. It was found that increasing inoculum levels led to significant decreases in total chlorophyll, carotenoid content, chlorophyll fluorescence, photosynthetic rate, transpiration rate, and stomatal conductance. The highest inoculum level showed the most pronounced reductions, with respective decreases of 39.71%, 30.55%, 7.90%, 39.75%, 51.58%, and 64.86%. Highest nematode inoculum level also resulted in the highest reduction in gaseous exchange parameters, biomass and leaf pigments concentrations and maximum increment in nematode population density.

Evaluation of peel, flesh and seeds of bitter gourd (Momordica charantia L.) for biologically active components, through development of powders and ethanolic extracts

The bitter gourd (Momordica charantia L.), has been remained a well-known ethnic medicinal vegetable, used traditionally as a pharma food to obtain a plenty of pharmacological benefits. However, which fraction of fruit is most effective for provision of bioactive components, has been remained undiscovered yet. This study examined the chemical composition, phytochemicals and antioxidant activities of peel, flesh, and seeds of bitter gourd. Our results showed that fat (3.50 ± 0.03%) and protein (3.40 ± 0.06%) content were found to be significantly (P < 0.05) high in bitter gourd seed powder (BSP), whereas ash (6.26 ± 0.06%) and fiber (5.46 ± 0.10%) in bitter gourd peel powder (BPP). Microminerals including Fe, Zn, Cu and Mn were found significantly (P < 0.05) high in BSP, with values 3.95 ± 0.05, 4.92 ± 0.04, 2.44 ± 0.04 and 1.32 ± 0.20 mg/100 g, respectively, whereas, macrominerals, Ca (74.90 ± 0.60 mg/100 g) and Mg (52.59 ± 0.20 mg/100 g), in bitter gourd flesh powder (BFP). Total phenolic content (27.78 ± 0.95 mg GAE/100 g), total flavonoid content (12.18 ± 0.08 mg QE/100 g) and total antioxidant activity (16.87 ± 0.11 mg trolox/100 g) was highest in BSP. However, BFP exhibited the greatest total carotenoid content (93.45 ± 0.40 mg/100 g) and β–carotene content (41.72 ± 0.15 mg/100 g). HPLC analysis revealed that all fractions of bitter gourd were loaded with bioactives, as naringenin and catechin were highest in BFP, epicatechin, ferulic acid, kaempferol and p-coumaric acid were highest in BPP, whereas, chlorogenic acid, caffeic acid, gallic acid and apigenin were highest in BSP. As compared to BFP and BPP, BSP exhibited the high concentration of important bioactive components, therefore instead of discarding these waste by-products of bitter gourd could be utilized as source of bioactives.

Development and quality evaluation of cookies enriched with various levels of grapefruit pomace powder

Grapefruit pomace, has been considered a valuable waste byproduct and a rich source of health promoting and functional components. The present work aims to prepare a flour by hot air drying of grapefruit pomace, in order to explore and incorporate it into the formulation of cookies at a level of 0, 5, 10 and 15% replacement with the straight grade wheat flour. The effect of grapefruit pomace powder on the physical, bioactive, chemical, textural and organoleptic properties of the cookies was assessed. Results showed the presence of 8.25% fibre, 9.63% ash, 8.96 mg/GAE g total phenolic content, 3.64 mg QE/g total flavonoid content, 2.05 mg/g total carotenoid contents and 42.12% antioxidant activity (DPPH assay) in the grapefruit pomace powder. The addition of pomace powder at varying amount in the cookies resulted in significant (p < 0.05) change in the chemical and bioactive composition. A significant increase in the fibre (1.58–3.10%), ash content (0.58–1.25%) and fat (20.19–22.05%) and significant decrease in crude protein content (6.79–5.20%) was observed in the cookies having 0–15% grapefruit pomace powder. Similarly, bioactive contents and antioxidant activity of the cookies was also significantly (p < 0.05) increased as the level of incorporation of grapefruit pomace powder was increased. Significant changes in the physical properties of the cookies were also observed, as diameter and thickness were decreased and hardness of the cookies was increased. Cookies containing 10% grapefruit pomace powder got significantly high scores in terms of taste and overall acceptability. It could be concluded that the use of grapefruit pomace powder has potential to enhance the nutritional and antioxidant potential of the cookies.

Transcriptional, biochemical, and histochemical response of resistant and susceptible cultivars of Brassica juncea against Albugo candida infection.

White rust disease caused by a biotrophic oomycete Albugo candida is one of the most serious impediments in realizing the production potential of Brassica juncea. Due to the obligate nature of the pathogen, R-gene-based resistance is unstable as the newer virulent races emerge quickly. For this, a deep understanding of the molecular basis of resistance is essential for developing durable resistant varieties. In this study, we selected one susceptible cultivar, 'Pusa Jaikisan' and its single R gene based resistant NIL, 'Pusa Jaikisan WRR as the source of understanding the defense mechanism in B. juncea against A. candida. Comparative histochemical analysis at 12 dpi showed higher callose deposition in the resistant cultivar than in the susceptible which hints towards its possible role in defense mechanism. Based on the biochemical markers observation, total protein was found to have a negative correlation with the resistance. The antioxidant enzymes (POX, CAT, and SOD) and non-enzymatic ROS scavenging compounds such as polyphenols and proline showed a positive correlation with the white rust resistance. Polyphenol Oxidase (PPO) total chlorophyll and total carotenoids were also found to be more abundant in the 'Pusa Jaikisan WRR'. Based on the heat map analysis, PAL was identified to be the comparatively most induced enzyme involved in the defense mechanism. The polyphenol oxidase, total chlorophyll and total carotenoids were also found to show higher activity in the 'Pusa Jaikisan WRR'. Furthermore, to study the defense response of 'Pusa Jaikisan WRR' compared to 'Pusa Jaikisan' against A. candida infection, the gene expression analyses of salicylic acid (SA)-marker PR protein genes (PR1 and PR2) and jasmonic acid (JA)-marker PR protein genes (PR3 and PR12) were done by qRT-PCR. Based on the results, PR2 emerged as the best possible gene for defense against A. candida followed by PR1. PR3 and PR12 also showed positive correlation with the disease resistance which may be due to the JA pathway acting complementary to the SA pathway in case of B. juncea-A. candida interaction. This provides evidence for the JA-SA hormonal crosstalk to be synergistic in case of the white rust resistance.