Content Of Total Phenolic Compounds Research Articles

Microwave pre-treatment as a promising strategy to develop functional milk alternatives obtained from oil industry by-products

In the study, the microwave pre-treatment of black cumin cake (BCC) and rapeseed cake (RC) was applied for development of plant-based milk alternatives (PBMAs) with high antioxidant activity (AA), and content of bioactive compounds and minerals. Microwave power (MP = 100–800 W), time of microwave radiation (t = 1–3 min), and BCC:RC ratio (0–1) were optimized with employing of response surface methodology (RSM) based on a three-level, three-variable Box–Behnken design (BBD). RC-based beverages had higher values of antioxidant potential, total contents of phenolic compounds, carotenoids, and chlorophylls, whereas the addition of BCC increased the total content of phenolic acids and minerals in BCC-based beverages. The optimal conditions based on combination responses were MP = 800 W, t = 3 min, and BCC:RC = 0.1144. The experimental values agreed with those predicted, indicating the suitability of RSM in the preparation of PBMAs with pro-health properties.

Nature-based solutions using organic amendments for biorestoration of alkaline spoil material

There are several tunnelling projects underway in Europe and worldwide to facilitate connections between distant areas or ones with geographical constraints (e.g. mountains). As a result, the tunnel industry has been producing huge amounts of excavated material (spoil material: SM), which can be re-used for different purposes (including green areas). Adding lime can be a practical procedure at a construction site for the stabilization of SM and makes it possible to manage it better at its final destination site. This work reports a nature-based solution (NBS) for decreasing the highly basic pH (12.53 ± 0.01) of the SM after adding lime, using three different organic fertilizers which are by-products of local olive oil (pomace), compost and digestate production. For this purpose, microcosm experiments were performed with SM amended with compost, pomace or digestate. Half of the microcosms were also seeded with Medicago sativa to evaluate its growth in terms of biomass. The changes in pH and in the structure and functional potential of the microbial community were evaluated in the amended SM at the start and end (4 months) of the experiment. Aerial and root plant biomass and concentrations of leaf chlorophyll and total phenolic compounds were also measured. The microbial biodiversity was evaluated using amplicon sequencing (16S rRNA gene) and a predictive functional analysis was performed by processing sequencing data with the PICRUSt2 tool.Adding the amendments to SM significantly decreased the pH values by 4 units and introduced organic carbon, nitrogen, and active microbial populations. Although pomace promoted the lowest pH decrease (7.98 ± 0.18) and the highest microbial abundance and activity, it did not favour the highest plant growth. Adding compost and digestate to SM can be considered the best NBS for decreasing pH and supporting plant development. M. sativa did not have any direct effect on lowering pH, demonstrating in this study the key role of microorganisms in responding efficiently to this environmental stress and mitigating it. In accordance with these results, predicted bacterial genes coding for membrane proteins (nuo, mrp) and for indoleacetic acid metabolism (ami, nthA, ipdC) involved in pH regulation were identified among the microbial populations.

Characteristics of Unripened Cow Milk Curd Cheese Enriched with Raspberry (Rubus idaeus), Blueberry (Vaccinium myrtillus) and Elderberry (Sambucus nigra) Industry By-Products.

The aim of this study was to apply raspberry (Ras), blueberry (Blu) and elderberry (Eld) industry by-products (BIB) for unripened cow milk curd cheese (U-CC) enrichment. Firstly, antimicrobial properties of the BIBs were tested, and the effects of the immobilization in agar technology on BIB properties were evaluated. Further, non-immobilized (NI) and agar-immobilized (AI) BIBs were applied for U-CC enrichment, and their influence on U-CC parameters were analyzed. It was established that the tested BIBs possess desirable antimicrobial (raspberry BIB inhibited 7 out of 10 tested pathogens) and antioxidant activities (the highest total phenolic compounds (TPC) content was displayed by NI elderberry BIB 143.6 mg GAE/100 g). The addition of BIBs to U-CC increased TPC content and DPPH- (2,2-diphenyl-1-picrylhydrazyl)-radical scavenging activity of the U-CC (the highest TPC content was found in C-RaNI 184.5 mg/100 g, and strong positive correlation between TPC and DPPH- of the U-CC was found, r = 0.658). The predominant fatty acid group in U-CC was saturated fatty acids (SFA); however, the lowest content of SFA was unfolded in C-EldAI samples (in comparison with C, on average, by 1.6 times lower). The highest biogenic amine content was attained in C-EldAI (104.1 mg/kg). In total, 43 volatile compounds (VC) were identified in U-CC, and, in all cases, a broader spectrum of VCs was observed in U-CC enriched with BIBs. After 10 days of storage, the highest enterobacteria number was in C-BluNI (1.88 log10 CFU/g). All U-CC showed similar overall acceptability (on average, 8.34 points); however, the highest intensity of the emotion "happy" was expressed by testing C-EldNI. Finally, the BIBs are prospective ingredients for U-CC enrichment in a sustainable manner and improved nutritional traits.

Effects of Different Heating Treatments on the Antioxidant Activity and Phenolic Compounds of Ecuadorian Red Dacca Banana.

The banana is a tropical fruit characterized by its composition of healthy and nutritional compounds. This fruit is part of traditional Ecuadorian gastronomy, being consumed in a wide variety of ways. In this context, unripe Red Dacca banana samples and those submitted to different traditional Ecuadorian heating treatments (boiling, roasting, and baking) were evaluated to profile their phenolic content by ultra-high-performance liquid chromatography coupled to high-resolution mass spectrometry (UHPLC-HRMS) and the antioxidant activity by ORAC, ABTS, and DPPH assays. A total of sixty-eight phenolic compounds were identified or tentatively identified in raw banana and treated samples, highlighting the content in flavonoids (flavan-3-ols with 88.33% and flavonols with 3.24%) followed by the hydroxybenzoic acid family (5.44%) in raw banana samples. The total phenolic compound content significantly decreased for all the elaborations evaluated, specifically from 442.12 mg/100 g DW in fresh bananas to 338.60 mg/100 g DW in boiled (23.41%), 243.63 mg/100 g DW in roasted (44.90%), and 109.85 mg/100 g DW in baked samples (75.15%). Flavan-3-ols and flavonols were the phenolic groups most affected by the heating treatments, while flavanones and hydroxybenzoic acids showed higher stability against the heating treatments, especially the boiled and roasted samples. In general, the decrease in phenolic compounds corresponded with a decline in antioxidant activity, evaluated by different methods, especially in baked samples. The results obtained from PCA studies confirmed that the impact of heating on the composition of some phenolic compounds was different depending on the technique used. In general, the heating processes applied to the banana samples induced phytochemical modifications. Even so, they remain an important source of bioactive compounds for consumers.

Coffee mucilage clarification: A promising raw material for the food industry

Coffee mucilage is a by-product of interest for its potential for producing antioxidant beverages. This study examined the effect of operating conditions on coffee mucilage clarification to improve the process and transform it in a raw material. A 24 Full Factorial Design (FD) with a central point was used to evaluate the incubation times (6–140 h), clarifying agent concentrations (0.1–1.5 mg/mL), pH (4.0–5.5), and temperatures (21–60 °C) for gelatin and enzymatic treatment on mucilage turbidity, total content of phenolic compounds (substances having an aromatic ring with one or more hydroxyl groups), protein, and carbohydrate content. The statistical analysis of the results was conducted by means of a variance analysis (ANOVA) with 95 % reliability. Gelatin treatment reduced coffee mucilage turbidity by 46–57 % but presented a 39 % reduction in total phenolic content. Statistical analysis showed the enzymatic treatment (pectinase) as the best evaluated clarifying agent, with a 63.7 % decrease in turbidity (0.744 ± 0.021) without significantly affecting the total phenolic content. Pectinase concentration and pH were the factors that most affected the process, suggesting operating conditions of pH 4, 1.1 % pectinase concentration, process temperature 21 °C, and 30 min incubation time.

Effect of Ultrasonic and Hydrothermal Treatment on Digestibility and Antioxidant Properties of Whole Wheat Flour with Different Amylose Content§.

The consumption of whole grain cereal flour contributes to increased intake of dietary fibre and phenolic compounds beneficial to human health. However, whole grain flour also has some disadvantages, such as poor baking properties and lower technological quality. Applying ultrasonic and hydrothermal treatments can provide new opportunities to modify and improve the baking and biofunctionality of flour as well as the quality of baked goods. The whole grain flour samples of six wheat varieties with different amylose content were studied. The original chemical composition and viscosity profiles of the flour were determined. The flour samples were subjected to ultrasonic treatment at a frequency of 30 kHz and temperature of 40 °C for 10 min and hydrothermal treatment on a magnetic stirrer with heating for 3 min after reaching the boiling point. The treatments were carried out to determine their influence on the studied digestible and antioxidant properties of the flour. A multistep in vitro enzymatic digestibility protocol simulating the digestion process in the human gastrointestinal tract was applied to the untreated and treated whole grain flour samples. Total free phenolic compound content and total antioxidant capacity were also determined. Hydrothermal treatment had a positive effect on the digestibility of the whole grain flour, especially in waxy wheat genotypes compared to those with high amylose content, due to the formation of resistant starch. The hydrothermal treatment had an overall negative effect on the antioxidant capacity of the flour samples, while ultrasonic treatment generally increased the analytical values of total free phenolic compounds by enhancing their extractability. These findings can provide valuable information for the development of new whole wheat foods. To the best of our knowledge, this type of study of the effects of ultrasound and hydrothermal treatment on the digestibility and antioxidant properties has not yet been performed on whole wheat flour with different amylose content. Waxy and high-amylose wheat varieties are considered novel raw materials because of their unique properties in bread making, such as improved bread texture and increased dietary fibre content.

Biological properties of extracts from the mixture of honey and berries of Pistacia lentiscus.

Background: Honey is a product of the hive elaborated by the bees of the species Apis mellifera. As well as Pistacia lentiscus, is a species widely used in traditional medicine that is part of a large family of Anacardiaceae. Aims: To determine the biological properties including the antioxidant activity of the mixture of the extract of P. lentiscus berries associated with honey at different concentrations (0.5%, 2%, 4%, 8% and 12%). Methods: Physicochemical parameters and phenolic compound amounts. The antioxidant activities (reducing power, FRAP, CUPRAC, TAC, DPPH, ABTS, and ferrozine) were also tested. Results: According to the physico-chemical parameters, the honey and the mixture analyzed are in conformity with the international standards. The results of the antioxidant assay gave a significant content of total phenolic compounds for the H/DP mixtures, the sample of honey alone analyzed exerts a weak antioxidant activity compared to the two mixtures made. Conclusion: The honey and Pistacia compound constitute an important source of antioxidants which intensifies very significantly the antioxidant activity of the blend.

Antioxidant potentials and inhibitory activities of α-amylase, α-glucosidase, and acetylcholinesterase of different fractions from Salsola tetragona Delile

ABSTRACT The medicinal use of Salsola tetragona Delile (Amaranthaceae) aerial parts is a longstanding tradition. This study delved into the plant’s potential as an antioxidant, anti-diabetic, and anti-Alzheimer agent. The aerial portion extracted and evaluated four fractions (n-hexane, dichloromethane, ethyl acetate, n-butanol) for their antioxidant activity using DPPH, FRAP, and anti-hemolysis tests, as well as the inhibitory activity of cholinesterase and carbohydrate digesting enzymes. The results showed that the dichloromethane fraction (St.DCM) of S. tetragona had a significant ability to scavenge DPPH• radicals. The ethyl acetate fraction (St.EtOAc) had the best reduction power test activity compared to other solvent fractions. The n-hexane fraction (St.Hex) was most effective in the anti-hemolysis test. The ethyl acetate fraction also had inhibitory activities (p < .05) with IC50 values of 70 ± 1.80 µg/ml for α-glycosidase, equivalent to the n-butanol fraction (St.n-BuOH), which had very significant activity (p < .05) in the α-amylase inhibition test with an IC50 of 64 ± 1.80 µg/ml. The ethyl acetate fraction also had a considerable concentration of total phenolic compounds and flavonoids and exhibited significant (p < .05) inhibitory effects on acetylcholinesterase with an IC50 of 30 ± 0.30 µg/ml. Therefore, the aerial parts of S. tetragona contained high levels of biologically active compounds, making it a potential source for developing new plant-based pharmaceuticals and nutraceuticals to enhance human health.

Inhibition of α-Amylase, α-Glucosidase, Pancreatic Lipase, 15-Lipooxygenase and Acetylcholinesterase Modulated by Polyphenolic Compounds, Organic Acids, and Carbohydrates of Prunus domestica Fruit.

This work aimed to establish the content of phenolic compounds, carbohydrates, and organic acids and to determine their potential to inactivate α-amylase, α-glucosidase, pancreatic lipase, 15-lipoxygenase (15-LOX), acetylcholinesterase (AChE), and butyrylcholinesterase (BuChE), and antioxidant activity (ABTSo+ and FRAP) in 43 Prunus domestica cultivars. We identified 20 phenolic compounds, including, in the order of abundance, polymeric procyanidins, flavan-3-ols, phenolic acids, flavonols, and anthocyanins. The total content of phenolic compounds varied depending on the cultivar and ranged from 343.75 to 1419 mg/100 g d.w. The cultivars of Ś2, Ś11, and Ś16 accumulated the greatest amounts of polyphenols, while in cvs. Ś42, Ś35, and Ś20 polyphenols were the least abundant. The highest antioxidant potential of 7.71 (ABTSo+) and 13.28 (FRAP) mmoL Trolox/100 g d.w. was confirmed for cv. Ś11. P. domestica fruits showed inhibitory activity toward α-amylase (2.63-61.53), α-glucosidase (0.19-24.07), pancreatic lipase (0.50-8.20), and lipoxygenase (15-LOX; 4.19-32.67), expressed as IC50 (mg/mL). The anti-AChE effect was stronger than the anti-BuChE one. Cv. Ś3 did not inhibit AChE activity, while cv. Ś35 did not inhibit BuChE. Thanks to the abundance of biologically active compounds, P. domestica offers several health-promoting benefits and may prevent many diseases. For these reasons, they are worth introducing into a daily diet.

차광재배에 따른 차나무 생육특성 및 말차의 품질변화

The term matcha means that tea leaves cultivated under shade are prepared by pulverizing the leaves with a grinding machine (such as a stone mill or a ball mill), turning the tea leaves into a fine powder. There is a great difference in quality depending on cultivation techniques such as the shading period and the type of shade. This study investigates the effect on growth and physiological changes of tea leaves for the production of high-quality green tea depending on the use of sequential double shading (SD-SD) and sequential single shading (S-SD). Leaf area, moisture content, photosynthetic capacity, and G-value increase based on the amount of shade in the following order: SD-SD &gt; S-SD &gt; no shade. Total phenolic compound and catechin content were highest in unshaded matcha. Antioxidant activity was highest in unshaded matcha, which also coincides with the highest phenolic compound content, such as catechins. Sugar content was highest from no shade, with leaves absorbing the most light energy, and the free amino acid content was highest under SD-SD. The results of taste analysis through an electronic tongue showed the highest sour taste and umami from S-SD, a salty taste from no shade, and sweet taste, bitter taste, astringent taste, and spicy taste from SD-SD. The overall physiological and growth status and beneficial ingredients showed that SD-SD increases the color of the tea leaves more than S-SD, and sequential double shading is effective in reducing stress on tea plants.

The effect of boiling and baking process on total phenolic compounds and antioxidant capacity of Osmanoğlu and Sarıaşlama chestnuts grow in Bursa

Chestnut is a fruit with high carbohydrate content, low-oil ratio and protein content, including minerals, vitamins, amino acids and phenolic compounds which can have antioxidant properties. It has been determined that the amount and composition of phenolic components could change in according to environmental and growing conditions, and the variety of chestnuts having impact on protein content. This study was conducted to investigate the possible effects of boiling and baking on some physical and chemical properties, antioxidant activity and total phenolic content of Osmanoğlu and Sarıaşlama chestnut varieties grown in Bursa. According to the results of the present study, some physical and biochemical properties of raw chestnut were determined as humidity 48.78–56.57 %, ash 1.11–1.27 g 100 g-1, water activity 0.705–0.844, pH 7.03–7.29, color L* 60.52±2,64; a* 0.13±0,18; b* 12.39±1.57. The total phenolic compounds content was 129.17±6.23 mg GAE (gallic acid equailent) kg-1 in raw chestnuts, 180.97±18.25 mg GAE kg-1 in boiled chestnuts, and 149.86±7.95 mg GAE kg-1 in baked chestnuts. Also, the antioxidant capacity found like 0.42±0.01 μmol AAE (ascorbic acid equivalent) g-1 for raw chestnuts, 0.31±0.03 μmol AAE g-1 for boiled chestnuts, and 0.40±0.01 μmol AAE g-1 of baked chestnuts. It was determined that while the application of the boiling process caused a significant decrease in the antioxidant activity of chestnuts, the application of the baking process did not cause any meaningful change on the antioxidant capacity of the chestnuts. It was determined that there was a significant increase in the total phenolic compounds content with the boiling and baking process compared to raw chestnuts.

Application of moderate intensity pulsed electric fields in red prickly pears and soymilk to develop a plant-based beverage with potential health-related benefits

Through the last years consumers have shown a growing interest in minimally processed foods with clean labels that not only satisfy basic nutrition but also provides health-benefits. This has motivated scientists and technologists to find optimal combination of ingredients and novel technologies to produce functional products with attractive sensory properties. Red prickly pears (RPP) and soymilk (SM) have been recognized as rich sources of antioxidant compounds with health properties. Moderate intensity pulsed electric fields (MIPEF) application in plant-based foods increases phytochemicals content through stress induction or improved extraction yields. Hence, the aim of this work was to enhance the bioactive compounds content of RPP and SM by MIPEF and use them for the development of a plant-based beverage with potential health-benefits. Results indicated that MIPEF-processing increased the bioactive compounds content of RPP and SM, resulting in a plant-based beverage with higher concentration of total phenolic compounds (16%), betalains (7.2%) and isoflavones (7.4%) than the control-beverage. Furthermore, MIPEF application to the ingredients did not affect physicochemical attributes of the beverage, obtaining an appealing product with potential health-attributes. Industrial relevancePulsed electric fields processing at moderate intensities (<5 kV/cm) might be a potential way to enhance the phytochemicals concentration of plant-based ingredients used for the development of beverages with clean-labels, minimally processed and potential health benefits. This kind of products could satisfy current consumers' demand in special situations of health. However, further research must continue to better understand the mechanisms occurred during processing and to find the best processing parameters for different raw materials.

ANTIRADICAL ACTIVITY OF EXTRACTIVE SUBSTANCES OF LEDUM POLUSTRE L., GROWING IN THE KRASNOYARSK TERRITORY

In model reactions with a free stable 2,2-diphenyl-1-picrylhydrazyl radical, the antiradical activity (ARA) of extractive substances of wild rosemary (Ledum palustre L.) growing in the Krasnoyarsk Territory was studied: aqueous-alcoholic extracts with an alcohol content of 20, 40 and 70%, water and alcohol extracts and essential oil. Whole essential oil obtained by exhaustive hydrosteam distillation for 8 hours. The component composition of the essential oil was determined by chromato-mass spectrometry using a data bank on mass spectra and on the analysis of linear retention indices. At least 35 individual compounds were identified in the essential oil and their quantitative content was determined.&#x0D; The leaves of wild rosemary collected at the beginning of flowering in early June in the Partizansky district of the Krasnoyarsk Territory were used as raw materials. The extracts were obtained using a sample of air-dry raw materials in the amount of 1.00 grams, the extraction hydromodule was 1:100, the extraction time was 1.0 hours.&#x0D; The results of the DPPH test showed that the antiradical activity of the obtained extracts changes in the following order: essential oil &gt; 40% extract &gt; 70% extract &gt; 20% extract &gt; aqueous extract. Moreover, the essential oil of wild rosemary has an ARA value of 82.7% even when diluted 1:10.&#x0D; The obtained extracts were studied by electron spectroscopy in the UV region. It is shown that the extracts contain phenolic compounds represented by phenolcarboxylic acids and flavonoids. In the extracts obtained, the total content of phenolic compounds was determined (by reaction with the Folin-Ciocalteu reagent), which is 0.52–1.05 wt.% in terms of gallic acid. Moreover, this value passes through a maximum in the case of 40% alcohol extract. By reaction with aluminum chloride, the total content of flavonoids in the extracts was determined. It was found that the content of flavonoids in the extracts is 0.73–2.00 wt.% in terms of routine. The maximum content of flavonoids was found in 70% alcohol extract.&#x0D; It is shown that the ARA value correlates well with the total content of phenolic compounds - the correlation coefficient is 0.9512, and no correlation is observed with the total content of flavonoids.

PHENOLIC COMPOUNDS DASIPHORA MANDSHURICA DEPENDING ON THE PHASE DEVELOPMENT

Results of seasonal changes of phenolic compounds are presented in the article for leaves of Dasiphora mandshurica grown in culture of the south of the Amur Region. The phenolic compounds were analyzed by the method of a high-performance liquid chromatography. Six glycosides of flavonol (hyperoside, isoquercitrin, rutin, avicularin, quercitrin, astragalin), two aglycones (quercetin and rhamnetin) and tannins (ellagic acid and its glycoside) were found. It was found that phenolic composition of D. mandshurica is constant, but the changes of qualitative composition occur at the expense of minor compounds. The largest number of phenolic components (25) was established in stage the period of bud swelling of the leaf buds and periods of beginning and the mass of a blossoming. A higher total content of phenolic compounds in leaves of D. mandshurica was established in the stages the period of full isolation of leaves (35.3 mg/g), of total aglycones – in the period of ending of a blossoming (0.48 mg/g), and of total flavonols – in the period of mass blossoming (22.2 mg/g). Quercetin, kaempferol, rhamnetin glycosides were found in all stages of development. The largest glycosides of flavonol were found in the phases of the vegetation, budding and blossoming, and aglycones (quercetin and rhamnetin) at the beginning of vegetation and the ending of a blossoming. A fact of contrariety of the dynamics of accumulation of glycosides and their aglycones was revealed. A higher content of most individual phenolic compounds was found as in young leaves in the vegetation and budding, so in mature leaves in the blossoming phase. Avicularin and hyperoside are the predominant glycosides during the growing season. A higher content of the tannins was established in young leaves, ellagic acid dominated in the phase of the vegetation whereas ellagic acid glycoside was the predominant in the phase of the budding.

Chemical Composition, Antioxidant Activity, and Antibacterial Activity of Black Poplar Buds’ Hydroalcoholic Macerates from Dobrogea Area

Black poplar buds have high contents of many compounds with therapeutic potential, which are useful in cosmetics and the treatment of various dermatitis, respiratory diseases, etc. The aim of this study was to identify and exploit the local plant resources with biologically active properties from the Dobrogea area, Romania. For this purpose, materials were collected from the mentioned area, and macerates of black poplar were prepared in order to evaluate their qualities as antioxidant and antimicrobial agents. Three different black poplar buds’ hydroalcoholic macerates were analyzed by the Folin–Ciocâlteau method to estimate the total content of phenolic compounds, by the HPLC-DAD method for identification and quantification of the main bioactive compounds and by the DPPH radical scavenging method to evaluate the antioxidant activity. All hydroalcoholic macerates showed high concentrations of phenolic compounds, the main individual compounds being gallic acid, chlorogenic acid, cinnamic acid, and methyl gallic acid. The antioxidant activity of the black poplar buds’ hydroalcoholic macerates, evaluated by the DPPH radical scavenging test, showed high values, between 496 and 1200 mg GAE /100 g d.w. The Cd, Cu, Zn, Ni, and Pb concentrations released in dry poplar buds, determined by AAS, were below the detection limits. Hydroalcoholic macerates of black poplar were tested against two groups of gram-positive bacteria (Enterococcus and Staphylococcus) using an agar well diffusion assay. The in vitro inhibitory activities of the macerates were important and ranged from 8.2–9.4 mm inhibition zones (Staphylococcus) to 8.6 −10 mm inhibition zones (Enterococcus).

Wild Fruits of Crataegus monogyna Jacq. and Sorbus aria (L.) Crantz: From Traditional Foods to Innovative Sources of Pigments and Antioxidant Ingredients for Food Products.

Hawthorn (Crataegus monogyna Jacq.) and whitebeam (Sorbus aria (L.) Crantz) are wild species traditionally used as ethnic foods in the Mediterranean area. Their red berries, and mainly the peels, may be used as ingredients due to their color (replacing other synthetic colorants) or functional properties. Some previous studies analyze all edible fruits, but there is very little literature on the composition and properties of the pulpless epidermis of the fruits of C. monogyna and no literature concerning the fruits of S. aria. Total phenolic compounds (TPC) and families of hydroxybenzoic acids, hydroxycinnamic acids, flavonols, and total monomeric anthocyanins were determined in the epidermis of C. monogyna and S. aria fruits. The in vitro antioxidant capacity was also determined using QUENCHER (Quick-Easy-New-CHEap-Reproducible) methodology. Anthocyanins profiles were analyzed in hydroalcoholic extracts through HPLC/MS. C. monogyna fruits presented higher content of TPC than S. aria, with hydroxybenzoic acids (2870.6 mg GAE/100g dw) as the major family, followed by flavonols (771.4 mg QE/100 g dw) and hydroxycinnamic acids (610.3 FAE/100 g dw). Anthocyanins were found in 251.7 mg cyanidin-3-glucoside/100 g dw, characterized by the content of cyanidin-O-hexoxide and peonidin-O-hexoxide. The levels of these compounds correlated with higher values of a* parameter (higher intensity of reddish color). These fruits also showed higher antioxidant capacity by Q-Folin-Ciocalteu and Q-FRAP. S. aria peels had fewer phenolic compounds, particularly anthocyanins (33.7 mg cyanidin-3-glucoside/100 g dw), containing different cyanidin derivatives. From these results, new insights about the composition of the epidermis of these wild fruits are provided, and their potential as ingredients for the food industry is corroborated.

Variation in the Main Health-Promoting Compounds and Antioxidant Capacity of Three Leafy Vegetables in Southwest China.

Malabar spinach (Basella alba), amaranth (Amaranthus tricolor), and sweet potato (Ipomoea batatas) are leafy vegetables found in Southwest China. The variation of chlorophyll, carotenoids, ascorbic acid, total flavonoids, phenolic compounds, and antioxidant capacity was studied in the leaves and stems of the three vegetables. The content of main health-promoting compounds and the antioxidant capacity in the leaves were higher than that in the stems, indicating that the leaves of the three vegetables possess greater nutritional value. The trend of total flavonoids in all three vegetables was similar to the trend of antioxidant capacity, suggesting that the total flavonoids may be the major antioxidants wihin these vegetables. Eight individual phenolic compounds were detected in three different vegetables. The most abundant levels of individual phenolic compounds in the leaves and stems of malabar spinach, amaranth, and sweet potato were 6'-O-feruloyl-d-sucrose (9.04 and 2.03 mg g-1 DW), hydroxyferulic acid (10.14 and 0.73 mg g-1 DW), and isorhamnetin-7-O-glucoside (34.93 and 6.76 mg g-1 DW), respectively. Sweet potato exhibited a higher total and individual phenolic compound content compared to malabar spinach and amaranth. Overall, the results demonstrate that the three leafy vegetables possess high nutritional value, and could be used not only for consumption but also in various other fields, including medicine and chemistry.

Evolution of the quality and sensory characteristics of extra virgin olive oil as affected by phenolic content during long‐time storage at room temperature

AbstractBackgroundExtra Virgin olive oils are directly obtained from olives and their quality is influenced by the oxidative process during storage as consequence the category may be penalized. Sensory attributes are crucial parameter of olive oils quality and classifications. This study evaluated the main sensorial and volatile profile of three olive oils with high medium and low content of initial total phenolic compounds (from ‘Koroneiki’ Blend of varieties and ‘Arbequina’ respectively) including quality parameters up to 15 months of storage.ResultsA significant increase of peroxide index value (around 50%) and reduction of phenolic compounds level (around 60%) were observed. The sensory attributes of sweet herbaceous almond and fruity notes decreased and the majority of volatile compounds found in all olive oils were (E)‐2‐hexenal (Z)‐3‐hexen‐1‐ol 1‐penten‐3‐one and hexanal even after 15 months. The reductions of different parameters are related to initial phenolic level and samples are classified as Virgin after seven (low phenolics) nine (medium phenolics) and 11 (high phenolics) months displaying defect of rancid in distinct intensities.ConclusionsThis investigation provided detailed about Brazilian olive oils useful in a global context moreover modifications of sensory and volatile compounds profile and its evolution according to the long‐time storage were established.

Curcumin-polyvinyl alcohol nano-composite enhances tolerance of Helianthus annuus L. against salinity stress

BackgroundNanotechnology is a promising technology in many fields including agriculture. So, this investigation aimed to study effect of curcumin (CUR) with polyvinyl alcohol (PVA) nano-compositeat 0, 20, 40 and 60 mg L−1 on physiochemical attributes of sunflower plants grown under salinity stress (3000 ppm).ResultsResults showed that salinity stress significantly reduced all growth indiceslike plant height, number of leaves/plant, fresh and dry weight of shoot and leaf area accompanied by significant increases in proline content, secondary metabolites (total phenolic compound contents and flavonoids), malondialdehyde (MDA) and hydrogen peroxide (H2O2). In addition, catalase, peroxidase, superoxide dismutase, and glutathione reductase increased significantly. The decreases in chlorophyll a, chlorophyll b and carotenoids due to salinity stress were non-significant. On the other hand, curcumin with polyvinyl alcohol (CUR-PVA) nano-composite at all concentrations significantly promoted all vegetative growth parameters, total photosynthetic pigments, secondary metabolites, antioxidant enzyme activities accompanied by significant decreases in proline content, MDA and H2O2 either in plant irrigated with tap water or saline solution relative to corresponding control. CUR-PVA nano-composite at 20 mg L−1 was the most optimum treatment either in plant irrigated with tape water or saline solution since it caused the highest significant increases in vegetative growth parameters, total photosynthetic pigments, secondary metabolites and antioxidant enzyme activities accompanied by highest significant decreases in proline content, MDA and H2O2 relative to control.ConclusionsIn brief that CUR-PVA nano-composite employs no ticeable effect in decreasing the deleterious effect of salinity on quality of sunflower.

Influence of Different Types of Carbon Sources on Glucosinolate and Phenolic Compounds in Radish Sprouts

Radish sprouts are valued as a key nutrient-dense food in Asian countries. In the current study, we examined how radish sprouts responded to treatments with various carbon sources. The influence of those treatments in parameters such as plant growth and glucosinolate and phenolic compounds levels were analyzed. A positive correlation between plant growth and the accumulation of glucosinolates and phenolics was observed. In this study, except for galactose treatment, all other carbon-exposed radish sprouts showed the highest shoot and root length and fresh weight. Seven different glucosinolate and five phenolic compounds were identified in radish sprouts. The total glucosinolates and phenolic compound content were increased after treatments with different carbon sources. Radish sprouts exposed to sucrose showed the highest total glucosinolates and phenolics content, which was 1.22-fold and 1.45-fold higher than that of untreated sprouts, respectively. Moreover, sucrose exposure led to a higher production of glucoiberin, gluconapoleiferin, 4-hydroxyglucobrassicin, glucoerucin, glucoraphasatin, glucobrassicin, gallic acid, sinapic acid, rutin, and p-coumaric acid compared to that of untreated sprouts. The results obtained in this study will be helpful for researchers around the world to enhance specific glucosinolate and phenolic compounds by treating the radish sprout plants with suitable carbon sources.