Content Of Total Phenolic Compounds Research Articles

The Use of Response Surface Methodology to Optimize Assisted Extraction of Bioactive Compounds from Cucurbita maxima Fruit By-Products

This work aimed to optimize the extraction conditions of bioactive compounds obtained from three squash by-products (e.g., peel, endocarp, and seeds) using the response surface methodology (RSM). The selected independent variables were ethanol concentration, extraction time, and extraction temperature. Squash by-products’ bioactive molecules were extracted according to the matrix proposed by the experimental plan. Significant variability in total phenolic compound content (TPC) and antioxidant activity, depending on the extraction time, the solvent concentration, and the extraction temperature, was recorded for the tested by-products. The experimental results adequately fitted with second-order polynomial models and showed significant linear, quadratic, and interaction effects of the independent variables. Data analysis suggested that the optimal extraction conditions were 12.2% ethanol for 11.2 min at 55 °C for peels; 28.5% ethanol for 10.5 min at 37 °C for endocarp; and 20% ethanol for 10.5 min at 60 °C for seeds. The results obtained showed that the experimental and predicted values of TPC and antioxidant activities as an indicator of a successful extraction fit with each other, thus indicating the optimal extraction conditions. Under these conditions, the obtained extracts exhibited high, although variable, TPC with epicatechin and epigallocatechin as major compounds, as well significant antimicrobial potency, which reached 100% and 80% inhibition of the tested bacteria and fungi.

Antioxidant and Antimicrobial Properties and GC-MS Chemical Compositions of Makwaen Pepper (Zanthoxylum myriacanthum) Extracted Using Supercritical Carbon Dioxide.

This research aimed to optimize pressure (10-20 MPa) and temperature (45-60 °C) conditions for supercritical fluid extraction (SFE) of Makwaen pepper (Zanthoxylum myriacanthum) extract (ME) in comparison to conventional hydro-distillation extraction. Various quality parameters, including yield, total phenolic compounds, antioxidants, and antimicrobial activities of the extracts, were assessed and optimized using a central composite design. The optimal SFE conditions were found to be 20 MPa at 60 °C, which resulted in the highest yield (19%) and a total phenolic compound content of 31.54 mg GAE/mL extract. IC50 values for DPPH and ABTS assays were determined to be 26.06 and 19.90 μg/mL extract, respectively. Overall, the ME obtained through SFE exhibited significantly better physicochemical and antioxidant properties compared to ME obtained through hydro-distillation extraction. Gas chromatography-mass spectrometry (GC-MS) analysis revealed that beta-pinene was the major component in the ME obtained through SFE (23.10%), followed by d-limonene, alpha-pinene, and terpinen-4-ol at concentrations of 16.08, 7.47, and 6.34%, respectively. On the other hand, the hydro-distillation-extracted ME showed stronger antimicrobial properties than the SFE-extracted ME. These findings suggest that both SFE and hydro-distillation have the potential for extracting Makwaen pepper, depending on the intended purpose of use.

Complex Coulometric Evaluation of the Antioxidant Properties of Beer

The reactivity of coulometric titrants (bromine, iodine, and hexacyanoferrate(III) ions) with respect to the antioxidants (AOs) of beer is evaluated. It is shown that electrogenerated iodine interacts with ascorbic acid and sulfur-containing compounds, but does not oxidize phenolic AOs. The stoichiometric coefficients of reactions of phenolic AOs with electrogenerated bromine and hexacyanoferrate(III) ions are found. A comprehensive assessment of the antioxidant properties of beer is carried out through overall antioxidant parameters (total antioxidant capacity (TAC) according to the reaction with electrogenerated bromine, ferric reducing power (FRP) according to the reaction with electrogenerated hexacyanoferrate(III) ions, and oxidation by). Sixteen samples, differing in the type of fermentation, variety, and style, are considered. A statistically significant difference between the parameters for individual samples is shown. The TAC and FRP of beer correlate with the total concentration of phenolic compounds and antioxidant activity (r = 0.7175–0.8703 at rcrit = 0.4973), which confirms the correctness of the results obtained using coulometric titration. Differences in the overall antioxidant parameters of the top-fermented and bottom-fermented beers, as well as filtered and unfiltered light and dark beers, are statistically insignificant (p = 0.10–0.82). The change in the overall antioxidant parameters of beer during storage in air is evaluated.

Composition of Sugars, Organic Acids, Phenolic Compounds, and Volatile Organic Compounds in Lingonberries (Vaccinium vitis-idaea L.) at Five Ripening Stages.

Wild lingonberries are a traditional source of food in the Nordic countries and an important contributor to economic activity of non-wood forest products in the region. Lingonberries are a rich source of bioactive compounds and can be a valuable contributor to a healthy diet. However, there are few studies available on how the bioactive compounds in lingonberries develop as they ripen. In this investigation, we examined the content of 27 phenolic compounds, three sugars, four organic acids, and 71 volatile organic compounds at five ripening stages. The study showed that, while the highest content of phenolic compounds was found early in the development, the organoleptic quality of the fruits improved as they ripened. From the first to the last stage of development, anthocyanins went from being nearly absent to 100 mg/100 g fw, and there was an increased content of sugars from 2.7 to 7.2 g/100 g fw, whereas the content of organic acids decreased from 4.9 to 2.7 g/100 g fw, and there were several changes in the profile of volatiles. The contents of flavonols, cinnamic acid derivatives, flavan-3-ols, and the total concentration of phenolic compounds were significantly lower in the fully ripe berries compared to berries in the early green stage. In addition to the changes occurring due to ripening, there was observed variation in the profile of both phenolic compounds and volatiles, depending on the growth location of the berries. The present data are useful for the assessment of harvest time to obtain the desired quality of lingonberries.

Development and Characterization of Yellow Passion Fruit Peel Flour (Passiflora edulis f. flavicarpa).

In this study, the peels of the yellow passion fruit (Passiflora edulis f. flavicarpa) were used to develop a flour that was evaluated in terms of its physicochemical, microscopic, colorimetric, and granulometric characteristics, its total phenolic compound and carotenoid contents, and its antioxidant capacity. Fourier Transform Infrared (FTIR) spectroscopy measurements were employed to investigate the constituent functional groups, compounds' chemical profiles were assessed by Paper Spray Mass Spectrometry (PS-MS), and the compound's chemical profiles were evaluated by Ultra-Performance Liquid Chromatography (UPLC). This flour presented a light color, heterogeneous granulometry, high carbohydrate, carotenoid, and total phenolic compound contents with high antioxidant capacity. Scanning Electron Microscopy (SEM) showed a particulate flour, which is supposed to contribute to its compactness. FTIR demonstrated the presence of functional groups corresponding to cellulose, hemicellulose, and lignin, constituents of insoluble dietary fiber. The PS-MS analysis suggested the presence of 22 substances, covering diverse component classes such as organic, fatty, and phenolic acids, flavonoids, sugars, quinones, phenylpropanoid glycerides terpenes, and amino acids. This research demonstrated the potential of using Passion Fruit Peel Flour (PFPF) as an ingredient for food products. The advantages of using PFPF comprise the reduction of agro-industrial waste, contribution to the development of a sustainable food system, and increment of food products' functional profile. Moreover, its high content of several bioactive compounds can benefit consumers' health.

Stability of yerba mate extract, evaluation of its microencapsulation by ionic gelation and fluidized bed drying

Studies show that yerba mate (Ilex paraguariensis) has high antioxidant capacity occasioned by its high contents of total phenolic compounds. Microencapsulation, specifically ionic gelation, since it does not use heating during process, is considered as an alternative for preserving and applying the extract. The purpose of this study was to evaluate general characteristics and stability of hydroalcoholic extract of yerba mate, conduct the extract microencapsulation by ionic gelation followed by microparticle fluidized bed drying. The extract was evaluated for color stability, total phenolic compounds, and antioxidant activity for nine weeks and at three temperatures (5, 15, and 25 °C). From the extract, a double emulsion (W/O/W), generation of microparticles (ionic gelation by dripping), and fluidized bed drying were conducted. The extract had 32912.55 mg GAE/100 g of phenolic compounds and 2379.49 μmol TE/g of antioxidant activity. The main compound observed was chlorogenic acid (5-CQA) with 0.35 ± 0.01 g/100 mL. In the stability study, the temperature was observed to influence in phenolic compounds reduction, as well as in total color difference of the extract. Double emulsion has shown to be stable and appropriate for use. The values of microparticles total phenolic compounds and antioxidant activity were 423.18 ± 8.60 mg GAE/100 g and 21.17 ± 0.24 μmol TE/g, respectively. After drying, the moisture of microparticles was reduced from 79.2% to 19%. The extract had high total phenolic compound content and high antioxidant activity. Storage at the lowest temperature (5 °C) assured better preservation of extract total phenolic compounds. The dried microparticles showed content of total phenolic compounds and antioxidant activity with potential for commercialization and future application in food matrices.

Application of structurally modified WPC in combination with maltodextrin for microencapsulation of Roselle (Hibiscus sabdariffa) extract as a natural colorant source for gummy candy

The aim of this work was to improve the stability of Roselle extract (RE) by spray-drying using maltodextrin (MD) alone, and in combination with WPC in the forms of unmodified and modified (via ultrasonication, UWPC, or enzymatic hydrolysis, HWPC). Enzymatic hydrolysis by improving the surface activity of WPC increased spray-drying yield (75.1 %), and improved physical (flow) and functional (solubility, and emulsifying) properties of obtained microparticles. Degree of hydrolysis of the primary WPC (2.6 %) was increased to 6.1 % and 24.6 % after ultrasonication and hydrolysis, respectively. Both modifications caused a significant increase in the solubility of WPC, in a way that initial solubility (10.6 %, at pH = 5) was significantly increased to 25.5 % in UWPC, and to 87.3 % in HWPC (P < 0.05). Furthermore, emulsifying activity (20.6 m2/g) and emulsifying stability (17 %) indices of primary WPC (at pH = 5) were significantly increased to 32 m2/g and 30 % in UWPC, and to 92.4 m2/g and 69.0 % in HWPC, respectively (P < 0.05). FT-IR analysis indicated successful encapsulation of RE within carriers' matrix. According to FE-SEM study, the surface morphology of microparticles was improved when modified HWPC was used as a carrier. Microencapsulation of RE with HWPC showed the highest contents of total phenolic compounds (13.3 mg GAE/mL), total anthocyanins (9.1 mg C3G/L) as well as a higher retention of antioxidant activity according to ABTS+ (85.0 %) and DPPH (79.5 %) radicals scavenging assays. Considering all properties of microparticles obtained by HWPC next to their color attributes, it can be concluded that HWPC-RE powders could be used as natural colorant and antioxidant source for the fortification of gummy candy. Gummy candy obtained using 6 % concentration of the above powder gave the highest overall sensory scores.

Characterization of polysaccharides from a new variety of Stevia rebaudiana

Stevia rebaudiana (Bert.) is a plant known worldwide for containing steviol glycosides in its leaves, high-intensity sweetener. The Stevia UEM-13 variety was developed in Brazil and is considered an elite variety for containing high levels of rebaudiodiside A, the sweetener with the best sensory profile in Stevia. However, it is necessary to investigate other metabolites of this variety, such as polysaccharides, which have shown functional and antiviral activities. In this sense, the objective of this work was to obtain and investigate the chemical structure of polysaccharides from the Stevia variety UEM-13. An aqueous extraction was performed from the dried and ground leaves and precipitation with ethanol. The precipitate was subjected to dialysis, a high-intensity and subsequently to a DEAE-cellulose column. The contents of total carbohydrates, proteins, phenolic compounds, and uronic acids were determined during all steps. A fraction (F2) was obtained containing 50% carbohydrates with heterogeneous profile by HPSEC. The monosaccharide composition performed by GC-MS identified 35.7% arabinose and 16.5% galactose and by NMR it was possible to suggest that the polysaccharide is a type II arabinogalactan (AG-II). AG-II was also found in other varieties of Stevia and has shown functional properties, which may contribute to disease prevention and health promotion.

Ultrasonic incorporation of cinnamon essential oil into pre-gelatinized cassava starch oral films

The present work aims to produce oral films (OFs) based on pre-gelatinized starch with incorporation of cinnamon essential oil (CEO). For this purpose, the effectiveness of ultrasound in incorporating the CEO into the filmogenic solution was evaluated, in comparison with the use of magnetic stirring. The OFs were characterized in relation to physical properties, disintegration time, surface pH and total phenolic compounds content. In general, all formulations showed film-forming capacity, however, the distribution of the CEO in the polymer matrix was not efficient, regardless of the incorporation method used. The OFs had a disintegration time &lt;32.17 seconds and the surface pH remained close to the oral pH, regardless of the formulation. All formulations produced with the CEO addition can be considered sources of total phenolic compounds, with the highest concentration observed (86.17±2.53 mg 100 g-1 OF) being produced by ultrasound. OFs based on pre-gelatinized starch can be considered an innovative way for the delivery of cinnamon essential oil, as a source of total phenolic compounds.

Inhibitory effects of peppermint extracts on the browning of cold-stored fresh-cut taro and the phenolic compounds in extracts

Fresh-cut taros are prone to browning even though they are stored at low temperatures, which leads to the quality deterioration and markedly limits the shelf life. The browning control of fresh-cut food with natural substances has received much attention. This study evaluated anti-browning potential of peppermint extracts in fresh-cut taro during cold storage. The results showed that both peppermint leaf and shoot extract (LE and SE) treatments could effectively retard the browning of fresh-cut taros. Furthermore, LE and SE treatments reduced the activities of phenylalanine ammonialyase and lipoxygenase, the contents of total phenolic compound (TPC), total flavonoids, soluble quinones, malondialdehyde and hydrogen peroxide, enhanced peroxidase activity and antioxidant capacity in taro slices. The TPC contents were reduced by 4.05 and 17.71%, and the T-AOC was enhanced by 28.73 and 28.82% as compared to the control at 12 d. These results together suggested that peppermint extract treatments reduced phenolic biosynthesis but enhanced antioxidant activity. However, LE and SE treatments did not inhibit polyphenol oxidase (PPO) activity, suggesting that peppermint extract treatments reduced taro browning was not through inhibition of phenolic oxidation. More than 240 phenolic-related compounds including caffeic acid, ferulic acid and p-Coumaric acid were identified in peppermint extracts through UPLC–MS/MS analysis, suggesting that phenolics may be bioactive substances reducing taro browning. In conclusion, this study demonstrates that peppermint extract is a promising natural anti-browning ingredient and phenolic compounds may function on taro browning inhibition.

Differentiation of Medicinal Plants According to Solvents, Processing, Origin, and Season by Means of Multivariate Analysis of Spectroscopic and Liquid Chromatography Data.

Effects of processing and extraction solvents on antioxidant properties and other characteristics were evaluated for ten medicinal plant species originating from two different localities and two production years. A combination of spectroscopic and liquid chromatography techniques possessed data for multivariate statistics. Water, 50% (v/v) ethanol, and dimethyl sulfoxide (DMSO) were compared to select the most suitable solvent for the isolation of functional components from the frozen/dried medicinal plants. DMSO and 50% (v/v) ethanol were evaluated as more efficient for phenolic compounds and colorants extraction, while water was more useful for element extraction. Drying and extraction of herbs with 50% (v/v) ethanol was the most appropriate treatment to ensure a high yield of most compounds. The satisfactory differentiation of herbs (61.8-100%) confirmed the significant effect of the processing, geographical, and seasonal factors on target functional component concentrations. Total phenolic and total flavonoid compounds content, total antioxidant activity expressed as TAA, yellowness, chroma, and browning index were identified as the most important markers for medicinal plant differentiation.

Phytochemical Composition and Content of Red-Fleshed Grape Accessions

Red-fleshed grapes are important breeding resources, and study of the content and composition of phenolic compounds in red-fleshed grapes is lacking. In this study, the profiles of phenolic compounds in the whole berry, flesh, and peel of thirteen red-fleshed grape (Vitis) accessions were determined for two consecutive years. The content of total phenolic compounds ranged from 4.795 to 29.875 mg g−1 FW (fresh weight) in berry, from 1.960 to 12.593 mg g−1 FW in flesh, and from 17.067 to 60.182 mg g−1 FW in peel. As expected, anthocyanins were the main phenolic compounds, accounting for 90.4, 89.4, and 94.1% of the total phenolic compounds in berry, flesh, and peel, respectively. Flavanols accounted for 36.2% of the non-anthocyanin phenolic compounds in berry, 35.3% in flesh, and 38.3% in peel. In comparison, flavonols accounted for about 11.6, 5.7, and 15.8% of the non-anthocyanin phenolic compounds in berry, flesh, and peel, respectively. Hydroxycinnamic derivatives were the most abundant non-anthocyanins and accounted for 53.8, 56.1, and 44.3% of non-anthocyanin phenolic compounds in these three tissues. The content of phenolic compounds in peel was significantly higher than that in flesh and whole berry. A significant variation in the content of total and individual phenolic compounds was observed among different red-fleshed grapes, suggesting that genetic background was an important factor affecting the accumulation of these phenolic compounds. This work represents the most comprehensive characterization of phenolic compounds profiles in red-fleshed grapes.

Phenolic Compounds of Rose Hips of Some Rosa Species and Their Hybrids Native Grown in the South-West of Slovenia during a Two-Year Period (2020-2021).

The genus Rosa is very extensive and variable, so it remains very unpredictable and uninvestigated. This also holds true for values of secondary metabolites in rose hips, which are important for several purposes (human diet, protection of plants against pests, etc.). The aim of our study was to determine the content of phenolic compounds in the hips of R. × R. glauca, R. corymbifera, R. gallica and R. subcanina, which grow wild in nature in southwestern Slovenia. We examined the content of phenolic compounds in different parts of rose hips, in the flesh with skin and in the seeds, depending on the individual species, over a period of two years, 2020 and 2021. We also considered the influence of environmental conditions on the content of the mentioned compounds. In both years, the content of phenolic compounds was higher in the flesh with skin than in the seeds. Considering the total content of phenolic compounds in the flesh with skin, R. gallica stands out (15,767.21 mg/kg FW), but the hips of this species accumulated the lowest number of different phenolic compounds. The lowest content of total phenolic compounds (TPC) was found in R. corymbifera, in the year 2021 (3501.38 mg/kg FW). The content of TPC (in both observed years) in the seeds varied between 1263.08 mg/kg FW (R. subcanina) and 3247.89 mg/kg FW (R. × R. glauca). Among the anthocyanins, cyanidin-3-glucoside was determined, which was predominant in R. gallica (28.78 mg/kg FW), and at least was determined in R. subcanina (1.13 mg/kg FW). When comparing the two years of the period (2020-2021), we found that 2021 was more favorable for the formation of phenolic compounds in the seeds, but 2020 in the flesh with skin.

DOES THE SOURCE MATTER? PHENOLIC COMPOUNDS AND ANTIOXIDANT ACTIVITY FROM MYCELIUM IN LIQUID MEDIUM, WILD AND CULTIVATED FRUITING BODIES OF THE NEOTROPICAL SPECIES GANODERMA TUBERCULOSUM

As a continuation of the study of the biologically active compounds of native neotropical Ganoderma species in Paraguay, the content of total phenolic compounds, total antioxidants and percentage of antioxidant activity of the fractions extracted with ethanol, hexane, diethyl ether, ethyl acetate and water of mycelium in liquid medium, wild and cultivated fruiting bodies of G. tuberculosum, were analyzed. Biologically active compounds were highest in the diethyl ether fractions of wild fruiting bodies, 126.49 ± 4.19 mg. (GAE) g-1 (milligrams of Gallic acid equivalent per grams of crude extract), antioxidant compounds content of 130.94 ± 5.302 mg .g-1 AAE (milligrams of Ascorbic acid equivalent per grams of crude extract) and activity percentage of 70.93% compared to 67.39 ± 1.5 mg. (GAE) g-1, 48.37 ± 0.73.g-1 AAE and 45.63% antioxidant activity. According to the values obtained in the present study, the fruiting body of Ganoderma tuberculosum is a promising source of antioxidant compounds for the food industry.

Physicochemical attributes and bioactive properties of statice leaves

Some ornamental plants have been receiving special attention, not only for their use in landscaping, but also because of their bioactive, aromatic and spicy properties. The objective of this study was to characterize physical and chemical attributes and antioxidant activity in leaves of three cultivars of statice (Limonium sinuatum). The cultivars used were QIS White, QIS Blue Dark, and QIS Yellow. The content of total soluble solids (TSS), total titratable acidity (TTA), TSS/TTA ratio, pH, vitamin C, anthocyanin, flavonoids, total phenolic compounds (TPC), total antioxidant activity (TAA) and the relationship between TPC and flavonoids and TAA were analyzed for each cultivar. The results showed that the leaves of the QIS White cultivar have a higher TSS/TTA ratio, indicating better flavor. The QIS White cultivar also showed higher vitamin C and flavonoid content. The cultivars QIS White and QIS Blue Dark showed higher TPC contents, but there were no differences in TTA and anthocyanin content. The average TAA values were 94.3%, indicating that all cultivars have a high capacity to sequester the DPPH radical. There was a positive relationship between TPC with flavonoids and TAA (R2=0.6168 and 0.8826, respectively). The leaves of statice plants, traditionally used in landscaping and as a cut flower, have potential for use in human food.

Phytochemical Diversity Comparison in Leaves and Roots of Wild and Micropropagated Latvian Sea Holly (Eryngium maritimum L.).

The goal of the current study was to compare the chemical composition of the roots, shoots, and leaves of wild-growing Eryngium maritimum L., and of in vitro and in field-cultivated plants in Latvia. The essential oil yield obtained by hydrodistillation ranged from 0.14% to 0.54%, while analysis of the chemical composition using GC-MS revealed a total of 44 different volatiles, with differences in the types and amounts of volatiles between the leaves and roots. Using 96-well plate techniques, the concentration of total phenolic compounds, saponins, and sugars in the aqueous ethanolic extracts of E. maritimum were assessed, along with their capacity to scavenge stable DPPH radicals. Extracts from roots had a lower concentration of total phenolic compounds compared to those from the leaves of wild grown and cultivated plants but did not differ from in vitro shoots. Root, leaf, and shoot samples of the same genotype from different growth conditions had approximately the same concentration of total saponins, while total sugar concentrations were higher in the roots. The growth conditions had a significant effect on the concentration of total phenolic compounds and antiradical activity, with differences that were significant observed between plant aboveground and belowground parts. Analysis using UHPLC-ESI-q-TOF-MS revealed 63 compounds, with amino acids and hydroxycinnamic acid derivatives (such as chlorogenic and rosmarinic acid) being the major compound groups that significantly differed between plant growth conditions. We also demonstrated that rapid screening of volatile compounds in in vitro plants using headspace gas chromatography mass spectrometry analyses can predict the formation of marker compounds in the same mericlones grown in field conditions. These findings provide valuable insights into the chemical composition of E. maritimum and its potential for use in various applications.

Antioxidant Activity, Total Phenolic and Flavonoid Contents in Floral Saffron Bio-Residues

Saffron spices are composed of dehydrated stigmas of Crocus sativus L. A large amount of bio-residues (stamens, tepals, and stigmas) is generated during the production of this spice (~92 g of bio-residues per 100 g of flowers). These bio-residues are usually discarded losing the chance to obtain interesting bioactive compounds from them. In this work, we use the saffron bio-residues as possible source of natural bioactive compounds. Different extraction conditions were applied obtaining hydrophilic and lipophilic components. The antioxidant activity of the bioactive compounds in the different conditions were analysed using the ABTS method developed by our team. Furthermore, the total content of phenolic compounds and flavonoids present in the bio-residues were estimated. We demonstrated that bio-residues contain a high amount of both phenolic and flavonoid compounds with a strong antioxidant potential effect. Moreover, we compared the antioxidant activities of saffron bio-residues (obtained from stamens, tepals, and stigmas). The extraction was made at two different pH (4.5 and 7.5) and measured (antioxidant activity, flavonoid and phenol content) at pH 7.5. Another extraction done at pH 7.5 measured antioxidant activity, flavonoid and phenol content at time 0 (t = 0 h) and after 24 h (t = 24 h) at pH 4.5 and 7.5. We point out that bioresidues contain antioxidant activity (up to 8.42 µmoles Trolox/100 g DW), total phenols (up to 111.91 µmoles EG/100 g DW) and total flavonoids (up to 109.25 µmoles QE/100 g DW) as bioactive compounds. The applicability of bio-residues as additives is promising, both in the pharmaceutical and in the food industry as nutraceuticals and phytogenics. The variability in pH and the colour originating from it must be taken into account.

Chemical constituents and antioxidant capacity of fruit extracts from Vismia cayennensis

The genus Vismia producing exudates of secretory structures present in botanical parts such as stems, fruits and roots, presenting a wide variety of secondary metabolites of both chemical and biological complexity. The objective is evaluate the antioxidant capacity of the species, in addition to isolating substances from fractions of the fruit extract. The antioxidant capacity of crude fruit extracts of Vismia cayennensis was assessed by DPPH and their content of total phenolic compounds was quantified. structures were determined by spectroscopy, including NMR, and compared to literature data. The extracts exhibited antioxidant activity against the radical under investigation, especially the hexane (EHVcFr) and dichloromethane (EDVcFr). The EDVcFr extract also exhibited the highest content of total phenolic compounds. The extract with average polarity EDVcFr, was selected for chromatographic analysis, resulting in the isolation of the triterpene friedelin and three prenylated anthranoids: harunganol B, vismin, and ferruginine A. This is the first account of isolation of harunganol B in the genus Vismia. Therefore, the species V. cayennensis can be another promising source of phytoantioxidants for future to fight free radicals.

Ultrasound-assisted extraction of antioxidant bioactive compounds from wastes of rapeseed industry and their application in delaying rapeseed oil oxidation

Rapeseed meal ethanol-wash solutes (EWS) are wastes generated from rapeseed meal as a pretreatment step to reduce the presence of antinutritional compounds. This study focused on employing and optimizing an ultrasound assisted extraction (UAE) of antioxidant bioactive compounds from EWS. The second aim was to fortify rapeseed oil with the best extract obtained, and to optimize this process. Both optimizations were carried out with the Response Surface Methodology (RSM), considering the combinations amplitude-time and concentration–time of homogenizing the sample with the oil as the assessed variables in the first and second process, respectively. The UAE achieved a higher content of total phenolic compounds (TPC) and antioxidant activity (AOA) than a conventional extraction. The parameters used for obtaining the optimum value of TPC (99.30 mg GAE/g) and AOA (148.99 mg TE/g) were the combinations of amplitude and time of 10% - 9.24 min and 15% - 0.76 min, respectively. The optimum extracts were mainly composed of phenylacetic acid and ferulic acid. The fortification of rapeseed oil with the optimum extracts delayed the oxidation up to 45% while the second optimization process allowed to increase this value to almost 61%. Therefore, EWS could be an alternative to synthetic antioxidants.

Antifungal activity of protein hydrolysates from Thai Phatthalung Sangyod rice (Oryza sativa L.) seeds.

Fungal zoonoses are an economic and public health concern because they can cause various degrees of morbidity and mortality in animals and humans. To combat this issue, alternative natural antifungals, such as products derived from rice protein hydrolysates or rice antifungal protein/peptide are being considered because they are highly bioactive and exhibit various functional properties. Thailand is a leading rice producer and exporter. Among the various cultivated rice varieties, Sangyod rice (Oryza sativa L.) is exclusively indigenous to Thailand's Phatthalung province; it has a Thai geographical indication tag. Here, we investigated whether the Phatthalung Sangyod rice seeds have bioactive antifungal peptides. Antifungal activity in four Sangyod rice seed extracts (SYPs) - namely, (1) the crude lysate, SYP1; (2) the heat-treated lysate, SYP2; (3) the heat- and pepsin digested lysate, SYP3; and (4) the heat- and proteinase K-digested lysate, SYP4 - was analyzed. Protein concentrations in these SYPs were determined using the Bradford assay. The total phenolic compound content was determined using the modified Folin-Ciocalteu method in a 96-well microplate. Then, the SYP protein pattern was determined using the sodium dodecyl sulfate-polyacrylamide gel electrophoresis. Subsequently, using the agar well diffusion method, the antifungal properties of these SYPs were tested against ten medically important pathogenic fungi. The minimal inhibitory concentration (MIC) and minimal fungicidal concentration values were determined for the active SYPs - SYP2-4. Finally, the clinical safety of SYP4 was determined using a hemolytic assay (using canine red blood cells [RBCs]). The crude lysate SYP1 did not show antifungal activity against any of the ten tested pathogenic fungi. Surprisingly, hydrolysates SYP2, SYP3, and SYP4 displayed antifungal properties against the ten tested pathogenic fungi. Thus, heat and enzymatic hydrolysis seem to transform the bioactivity of the crude protein extract - SYP1. Further, SYP4 shows the most effective antifungal activity. It completely inhibited Cryptococcus neoformans, Talaromyces marneffei yeast phase, Trichophyton mentagrophytes, and Trichophyton rubrum. A partial inhibitory action on Candida albicans and Microsporum gypseum was possessed while showing the least activity to C. neoformans. SYP4 was nontoxic to canine RBCs. Hemolysis of canine RBCs was undetectable at 1 × MIC and 2 × MIC concentrations; therefore, it can be safely used in further applications. These results indicate that heat and proteinase K hydrolyzed SYP is a very potent antifungal preparation against animal and human fungal pathogens and it can be used in future pharmaceuticals and functional foods.