Content Of Total Phenolic Compounds Research Articles

Variations in growth and biochemical parameters in annual cherry plants under the infl uence of growth regulators

This study addresses the influence of the Applin drug on the growth and biochemical parameters of the leaves in three annual cultivars of cherries (Tyutchevka, Podarok Ryazani and Chermashnaya) grafted onto the Izmailovsky rootstock. The research was carried out in 2021-2022 both in field and laboratory conditions at the Federal Horticultural Centre for Breeding, Agrotechnology and Nursery. It was established that following treatment with Applin, the biometric indicators improved, with the yield of branched annual cherry seedlings increasing to 100 %. The treatment and removal of apical leaves stimulated the formation and growth of lateral branches in annual plants. The number of lateral shoots in experimental plants of the Chermashnaya cultivars increased by 6 times, while in the Tyutchevka and Podarok Ryazani cultivars, it increased by 3-4 times relative to the control. Growth regulators induced an increase in the average length of lateral shoots to 30-50 cm in all cultivars. The total length of the branches in the experimental Chermashnaya cultivar was 118.5 cm, which is 6.7 times higher than in the control. The other two cultivars exhibited a 4–4.5 times increase in total growth in treated plants compared with the control. Biochemical studies revealed an increase in photosynthetic pigment content in leaves following Applin treatment. The total content of phenolic compounds and antioxidant activity exhibited significant changes. A positive correlation (r = 0.709) was observed between the antioxidant activity of the aqueous extract and the amount of phenolic compounds. The content of chlorophylls (a+b) in the leaves of treated plants increased by 5-10%. Depending on the cultivar, the content of carotenoids varied from 1.1 to 1.8 mg/g, remaining practically constant following treatment. All cultivars showed an increase in the “chlorophyll (a+b)/carotenoids” ratio. Applin treatment also influenced the synthesis of primary and secondary metabolites, stimulating an increase in the content of carbohydrates (fructose, sucrose, turanose, and trehalose) and phenolic compounds (quinic and chlorogenic acids) in cherry plant leaves

Influence of the addition of strawberry guava (Psidium cattleianum) pulp on the content of bioactive compounds in kombuchas with yerba mate (Ilex paraguariensis)

Kombucha is a beverage obtained by fermenting tea with a symbiotic culture of bacteria and yeasts. It has been investigated to explore less-used raw materials added to kombucha to partially replace tea and flavor the drink. This influences the sensory characteristics and the concentration of bioactive compounds. In this context, this study aimed to evaluate the influence of adding strawberry guava pulp on the total phenolic compound (TPC) content and in vitro antioxidant capacity of kombuchas made with green tea and yerba mate. Thus, it was observed that the fermentative process resulted in increased TPC content in the formulations made with green tea (T1) and with green tea and yerba mate (1:1) (T3). Furthermore, these formulations flavored with strawberry guava pulp presented the highest TPC contents [184.39 and 150.78 mg gallic acid equivalent (GAE)/100 mL, respectively]. Furthermore, the formulation T1 showed a high antioxidant capacity for ABTS+ and 2,2-diphenyl-1-picrylhydrazyl (DPPH) methods. On the contrary, the formulation T3 added with strawberry guava pulp showed the highest antioxidant capacity (5.24 µM TEAC/mL) by the ferric reductive antioxidant potential (FRAP) method. Thus, the strawberry guava pulp proved to be a promising alternative for the flavoring and diversification of kombuchas.

Influence of green pepper extract on the physicochemical, antioxidant, and sensory properties of stirred yogurt

The green pepper has garnered interest in different societies as a functional food and food additive. Numerous studies have indicated that the phytochemicals found in pepper possess antioxidant, anti-cancer, anti-inflammatory, anti-obesity, and anti-arteriosclerotic properties. In this study, green pepper extract was used in yogurt to increase the acceptability of consumption and improve its health properties. For this purpose, green pepper extract was added in concentrations 100, 200, and 300 ppm in the preparation of yogurt. And pH, acidity, total content of phenolic compounds, DPPH inhibition percentage, viscosity, syneresis, and sensory properties were evaluated in 1, 7, 14, and 21 days after production. The results showed that by increasing the amount of extract, the percentage of antioxidant activity and phenolic compounds increased significantly. The effect of storage time on these indicators was also significant (p < 0.05). in such a way that over time, there was a decrease in antioxidant activity. But, there was a slight increase in antioxidant activity on the 14th day of storage. Also, the effect of treatment type on some physicochemical characteristics of yogurt containing green pepper extract including pH, acidity, viscosity, and syneresis was significant (p < 0.05). During storage, acidity, syneresis, and viscosity increased and pH decreased significantly in all yogurt samples. Regarding the tested sensory attributes, the 200 ppm sample received the highest score among the evaluators, and in terms of overall acceptance, the samples containing the extract were more favorable than the control sample.

Free and Bound Phenolic Profiles and Antioxidant Activities in Melon (Cucumis melo L.) Pulp: Comparative Study on Six Widely Consumed Varieties Planted in Hainan Province.

Bound phenolic compounds in the melon pulp have seldom been investigated. This study revealed considerable differences in the total phenolic content (TPC) and antioxidant activity of the free and bound phenolic extracts in the pulps of six melon varieties from Hainan Province, China. Naixiangmi and Yugu demonstrated the highest free TPC, while Meilong showed the highest bound and total TPC and antioxidant activity. UHPLC-QQQ-MS identified and quantified 30 phenolic compounds. The melon cultivars markedly differed in the amount and content of their free and bound phenolic compounds. Xizhoumi No. 25 and Meilong afforded the most phenolic compounds. Hongguan emerged with the highest free phenolic compound content and total content of phenolic compounds; however, Meilong possessed the highest bound phenolic compound content. Hierarchical cluster analysis divided the melon varieties into four different taxa. The present study provides a scientific basis for developing the health-promoting effects of melon pulp.

Obtaining Glycyrrhiza uralensis “hairy” roots: primary assessment of growth characteristics and content of phenolic compounds

Widespread use and uncontrolled harvesting of wild plants of Ural licorice (Glycyrrhiza uralensis Fisch. ex DC.) as a raw material for pharmacology and the food industry determines the promise of the system of “hairy” roots for obtaining valuable secondary metabolites. The aim of the research is to develop an effective protocol for the agrobacterial transformation of Rhizobium rhizogenes of various types of explants of 30-day-old G. uralensis microplants: cotyledons, primary shoots, hypocotyls, and primary roots. The effect of 100 цМ acetosyringone, variation of the cocultivation time (2 and 4 h) on the efficiency of the transformation process by two strains of R. rhizogenes 15834 SWISS and MSU 440 was studied. infection (2 h) and competent types of explants for transformation with the strain (cotyledons, primary shoots, primary roots). As a result of primary selection, 12 lines of stably growing BK cultures were selected. PCR analysis showed that all selected lines contain the rolB and rolC genes, while the virC gene is absent. It was determined that 4 lines are characterized by a high growth rate, 3 are characterized by a high total content of phenolic compounds. To the best of our knowledge, this is the first protocol for obtaining a culture of hairy roots from G. uralensis using strains R. rhizogenes 15834 SWISS and MSU 440.

Impact of Sclerotinia sclerotiorum Infection on Lettuce (Lactuca sativa L.) Survival and Phenolics Content-A Case Study in a Horticulture Farm in Poland.

Sclerotinia sclerotiorum is a cause of a prevalent and destructive disease that attacks many horticultural food crops, such as lettuce. This soil-borne necrotrophic fungal pathogen causes significant economic losses in worldwide lettuce production annually. Furthermore, current methods utilized for management and combatting the disease, such as biocontrol, are insufficient. In this study, three cultivars of lettuce (one Crispy and two Leafy cultivars of red and green lettuce) were grown in central Poland (Lodz Voivodeship), a widely known Polish horticultural region. In the summer and early autumn, lettuce cultivars were grown in control and S. sclerotiorum-infected fields. The lettuce cultivars (Templin, Lollo Rossa, and Lollo Bionda) differed phenotypically and in terms of the survival of the fungal infection. The Crispy iceberg Templin was the most susceptible to S. sclerotiorum infection compared to the other cultivars during both vegetation seasons. The total content of phenolic compounds, flavonoids, and anthocyanins varied among cultivars and fluctuated during infection. Moreover, phenolic content was affected by vegetation season with alterable environmental factors such as air temperature, humidity, soil temperature, and pH. The most increased levels of phenolics, both flavonoids and anthocyanins in infected plants, were observed in the Leafy red Lollo Rossa cultivar in both crops. However, the highest survival/resistance to the fungus was noticed for Lollo Rossa in the summer crop and Lollo Bionda in the autumn crop.

Optimising the Production Process of Bacterial Nanocellulose: Impact on Growth and Bioactive Compounds.

Research into bacterial cellulose production has been growing rapidly in recent years, as it has a potential use in various applications, such as in the medical and food industries. Previous studies have focused on optimising the production process through various methods, such as using different carbon sources and manipulating environmental conditions. However, further research is still needed to optimise the production process and understand the underlying mechanisms of bacterial cellulose synthesis. We used Plackett-Burman and Box-Behnken experimental designs to analyse the effect of different factors on bacterial cellulose production. The fermentation kinetics of the optimised medium was analysed, and the produced cellulose was characterised. This approach was used because it allows the identification of significant factors influencing bacterial cellulose growth, the optimisation of the culture medium and the characterisation of the produced cellulose. The results showed that higher sucrose concentrations, higher kombucha volume fractions and a smaller size of the symbiotic culture of bacteria and yeast were the most important factors for the improvement of bacterial cellulose production, while the other factors had no relevant influence. The optimised medium showed an increase in the concentrations of total phenolic compounds and total flavonoids as well as significant antioxidant activity. The produced pure bacterial cellulose had a high water absorption capacity as well as high crystallinity and thermal stability. The study makes an important scientific contribution by optimising the culture medium to produce bacterial cellulose more productively and efficiently. The optimised medium can be used for the production of a kombucha-like beverage with a high content of bioactive compounds and for the production of bacterial cellulose with high crystallinity and thermal stability. Additionally, the study highlights the potential of bacterial cellulose as a highly water-absorbent material with applications in areas such as packaging and biomedical engineering.

Nutritional and Technological Properties of Albino Peach Palm (Bactris gasipaes) from the Amazon: Influence of Cooking and Drying.

This study aimed to subject the albino peach palm to cooking and drying processes and characterize the raw pulp (RP), cooked pulp (CP), raw pulp flour (RPF), and cooked pulp flour (CPF). The product's chemical composition, bioactive compounds, and physicochemical, color, thermal, morphological, and functional-technological properties were evaluated. The proximate composition showed that carbohydrates were the main constituents of all the products (69.59-72.08 g/100 g). The cooking process decreased the lipids (10.21 to 8.63 g/100 g), dietary fiber (13.64 to 12.81 g/100 g), and total sugar content (59.18 to 49.10 g/100 g) of the CP. The colorimetric parameters indicated a significant browning of the CP and CPF, which can be attributed to the Maillard reaction and lipid oxidation. After cooking, the total phenolic compound and ascorbic acid content decreased in the pulp. The RPF and CPF displayed different thermogravimetric behaviors. The spectral patterns in the infrared region showed the characteristic bands of organic compounds that are present in the structure of starches. The scanning electron microscopy showed amyloplast and fiber bundles with starches in the RP and gelatinized starch granules in the CP and CPF. The RPF presented small and heterogeneous starch granules with isolated amyloplast. The RPF and CPF showed different granulometric patterns and technological indices. The results suggest that the pulp and flour from the pulp of albino peach palms can be exploited by the food, pharmaceutical, and biotechnological industries.

Comparative studies of phytonutrients content and therapeutic potential of fruits parts of Dialium guineense Willd (Fabaceae) and Ziziphus mauritiana Lam. (Rhamnaceae) used in traditional pediatric in Burkina Faso

ABSTRACT Objective: The objective of the present study was to determine the phytonutrients content and selected biological activities of fruit parts of Dialium guineense commonly known as velvet tamarind and Ziziphus mauritiana called jujube tree used in the management of childhood diseases. Methodology and Results: Phytochemical components were determined by specific reagents and biological activities by antiradical and antibacterial test. The fruit pulp of Ziziphus mauritiana had the best antioxidant activity (IC50 = 0.27 mg/mL) due to its high contents ( p &lt; 0.05 ) of total phenolic compounds (31.18 ± 0.06 mg GAE/g), flavonoids (0.73 ± 0.50 mg RE /g), hydrolysable tannins (11.37 ± 0.05 mg TAE/g) and condensed tannins (9.86 ± 0.30 mg CE/g). It also exhibited the highest contents of -carotene (72 ± 0.01 mg/100g) and macroelements Na (12 ± 0.00 mg/100g), K (605 ± 0.20 mg/100g). On the other hand, the fruit pulp of Dialium guineense had the best contents of vitamin C (36 ± 0.07 mg/100g), vitamin E (0.109 ± 0.07 mg/100g) and microelements (Fe, Zn) with 8.00 ± 0.01 mg/100g and 1.10 ± 0.02 mg/100g respectively. The fruits pulp of these two species showed antibacterial activity against E. coli with the best minimum inhibitory concentration (MIC) of 3.12 mg/mL Conclusions and application of results: Recommendations of enhancement and promotion of these two fruit species could constitute important sources for the development of new nutraceuticals and phytomedicines in the prevention and treatment of childhood diseases. Keywords: Childhood diseases, Dialium guineense, Ziziphus mauritiana, Nutraceuticals.

Quality and bioactive compound accumulation in two holy basil cultivars as affected by microwave-assisted hot air drying at an industrial scale

Holy basil (Ocimum Tenuiflorum L.) contains several bioactive compounds useful to the pharmaceutical and food industries. Microwave drying (MD) is a powerful technique for rapid drying of food or plant materials while preserving bioactive compounds during the process. However, little is known about the optimal combination of MD power with hot air drying (HAD) that can preserve the quality and yet only consume reasonable energy when drying holy basils. For that purpose, the effects of drying methods using MD combined with HAD at 45°C were examined to prevent losses in quality, antioxidant activities, and volatile flavor compounds in two holy basil cultivars (green and red cultivars). Holy basil leaves were dried at different MD powers of 200, 400, and 600 W combined with HAD and compared with a traditional tray drying (TD) at 45°C. Drying using MD at 600 W with HAD displayed significantly high levels of color retention, chlorophyll, and carotenoid content in both cultivars. The green cultivar showed a greater accumulation of total phenolic compounds (TPC), terpenoids, and DPPH free radical scavenging at 400 W with HAD. However, the red cultivar had the highest TPC, flavonoid, and terpenoid content at 600 W with HAD. The accumulation of major volatile organic compounds (VOCs) was also affected, and treatment at 600 W exhibited the highest methyl eugenol and β-caryophyllene content in both cultivars. The use of the highest power of MD (600 W) with HAD for leaf drying reduced the effective drying time and energy consumption among both cultivars. Taking into consideration the dried quality of antioxidant accumulation and energy consumed for drying, we recommend using MD at 400 or 600 W with HAD for the green cultivar and 600 W for the red.

Edible bubbles: A delivery system for enhanced bioaccessibility of phenolic compounds in red fruits and edible flowers

In this study, we developed edible bubbles as a delivery system for enhancing the bioaccessibility of phenolic compounds in red fruits and edible flowers. The bubbles were formed using a spherification method and characterized for their physical properties. The diameter of the bubbles ranged from 8.14 mm to 9.83 mm, and the mass varied from 0.346 g to 0.428 g, which was suitable for consumption with bubble teas. Compared to existing products, the spherification manufacturing method differentiated these bubbles. The addition of phenolic extracts influenced the internal structure of the bubbles, as observed through changes in roughness and elemental composition. Energy dispersive spectroscopy analysis confirmed the presence of carbon, oxygen, sodium, chlorine, and calcium in the bubbles. Silicon was detected in samples containing extracts. Atomic force microscopy images showed variations in roughness, suggesting an interaction between the internal wall and bioactive compounds. Edible bubbles exhibited a total phenolic compound concentration of up to 182 μg GAE/g, while antioxidant activity reached as high as 9748.54 μg TE/g as determined by the DPPH assay. Simulated gastrointestinal digestion demonstrated higher bioaccessibility and remaining antioxidant activity in the edible bubbles compared to isolated extracts. Chromatographic analysis revealed the presence of individual phenolic compounds before and after digestion, indicating the release of adsorbed compounds during in vitro gastrointestinal digestion of edible bubbles. In conclusion, these edible bubbles offer a novel delivery system for enhancing the bioaccessibility of phenolic compounds. Their unique physical and chemical properties and the spherification method make them promise for use in the functional food and beverage industries. Further research is needed to explore sensory attributes and product stability.

Content and Yield of L-DOPA and Bioactive Compounds of Broad Bean Plants: Antioxidant and Anti-Inflammatory Activity In Vitro

The broad bean plant contains L-DOPA, a compound that is essential for patients with Parkinson’s disease. However, little has been reported on other broad bean compounds that have beneficial effects on health. The objective was to evaluate plants of four Mexican broad bean varieties to determine the content and yield of total phenolic compounds (TPC), total flavonoids (TF), and L-DOPA, as well as to analyze the flavonoid profile and antioxidant (AA) and anti-inflammatory (AANTI) activity in vitro. Broad bean seeds were sown in the field and plants were harvested 20 days after emergence. The analyses were performed with visible UV spectrophotometry and HPLC. The variety José María produced the highest yield of TPC (9.30 g m−2), TF (8.08 g m−2), and L-DOPA (5.64 g m−2) per unit of area. The highest yields per plant were obtained with the Rojita variety: TPC (0.25 g plant−1), TF (0.21 g plant−1), and L-DOPA (0.17 g plant−1). This variety also had the highest antioxidant (IC50 = 87.68 µg mL−1) and anti-inflammatory (IC50 = 74.40 mg mL−1) activity, which was attributed to the L-DOPA compounds and to rutin and isoorientins, respectively. The flavonoid profile revealed the presence of rutin and isoorientins, which had not been previously detected in the broad bean plant.

Influence of phytocenosis on the medical potential of moss extracts: the Pleurozium schreberi (Willd. ex Brid.) Mitt. case

The question was asked “whether plant phytocenosis has an impact on the medical potential of the extracts from Pleurozium schreberi”. Moss samples were collected from four different phytocoenoses: mixed forest (oak-pine forest), a forest tract in pine forest, 5–15-year-old pine forest and 50-year-old pine forest. Chemical composition of the extracts, antioxidative capacity (FRAP and ABTS·+ assays), as well as biological activities including cytotoxicity for the mouse fibroblasts L929 line (MTT reduction assay), biostatic/biocidal effect against selected bacteria and fungi (broth microdilution method followed by culture on solid media), and regenerative properties on human fibroblasts HFF-1 line (scratch assay) were tested. The conducted research clearly proves that phytocenosis determines the quality of moss extracts. The analyses showed that in every examined aspect the IV-7 extract (obtained from a specimen collected in a Pinus sylvestris L. forest, monoculture up to 15 years old) exhibited the highest values and the strongest activity. Other extracts of the same species but growing in other phytocenoses—in a mixed forest (IV-5), a forest tract in a Pinus sylvestris monoculture forest (IV-6) and in a P. sylvestris forest of pine monoculture about 50 years old (IV-8) showed much weaker activity and lower values of the above-mentioned parameters. At the same time, none of the tested extracts exerted a pro-regenerative effect. The P. schreberi extracts were characterized by a varied total content of phenolic compounds in the range from 0.63 ± 0.02 to 14.01 ± 0.25 mg/g of plant material. UPLC/MS analysis showed a varied phenolic profile of the extracts, with caffeoylquinic acid and quercetin triglucoside predominating in all of them.

Application of ultrasound in wood chips on the accelerated aging of apple liqueur

SummaryThe practice of aging beverages, such as fruit liqueur, incorporates phenolic compounds from wood, contributing to sensorial enhancement with new aromas and flavours. The apple liqueurs were prepared with 100 g L−1 of sugar, 20°GL and the addition of oak chips (toasted or untoasted) was previously treated with ultrasound (bath or probe). The content of total and individual phenolic compounds, antioxidant activity (FRAP, DPPH and ABTS) and colour were evaluated. A Ranking Descriptive Analysis was performed to evaluate the characteristics of each apple liqueur. The apple liqueur that received chips pre‐treated with an ultrasonic probe presented 116.5% more phenolic compounds, on average 4.9 times more antioxidant activity, and greater variation in total colour ΔE 7.03 than the control apple liqueur. The pre‐treatment with an ultrasonic probe accelerated the extraction process in approximately 60 days. The untoasted chips contributed by adding 17.4% more total phenols than the toasted chips, due to the significant presence of gallic acid. The pre‐treatment on wood chips accelerated the aging of apple liqueurs, increased phenolics compounds. Sensorially, the woody descriptors (taste, aroma and residual) were more intensely perceived and with the best acceptance scores among the judges.

Ultrasonic treatment as a modern technique to facilitate the extraction of phenolic compounds from organic sunflower seed cakes.

Three different organic sunflower seed cakes, produced from seeds differing in the content of their hulls, were extracted by two different extraction methods - conventional extraction (CE) and ultrasound-assisted extraction (UAE). The total phenolic compound (TPC) content of the extracts was evaluated using Folin-Ciocâlteu reagent (FCR) and high-performance liquid chromatography (HPLC). The antioxidant capacity of extracts was evaluated with the Trolox equivalent antioxidant capacity (TEAC) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) assays. The results showed that both extracts displayed high TPC content and antioxidant capacity. The UAE method showed significantly higher TPC content and antioxidant capacity values than CE. Individual phenolic compounds such as chlorogenic acid (CGA) isomers (3-, 4- and 5-O-caffeoylquinic acids), di-CGA isomers, and feruloylquinic and coumaroylquinic acids were identified according to their exact masses by HPLC coupled to time-of-flight mass spectrometry. The results revealed that the UAE method could be used effectively to facilitate the extraction of phenolic compounds from sunflower seed cake. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

Exploring Plants with Flowers: From Therapeutic Nutritional Benefits to Innovative Sustainable Uses.

Flowers have played a significant role in society, focusing on their aesthetic value rather than their food potential. This study's goal was to look into flowering plants for everything from health benefits to other possible applications. This review presents detailed information on 119 species of flowers with agri-food and health relevance. Data were collected on their family, species, common name, commonly used plant part, bioremediation applications, main chemical compounds, medicinal and gastronomic uses, and concentration of bioactive compounds such as carotenoids and phenolic compounds. In this respect, 87% of the floral species studied contain some toxic compounds, sometimes making them inedible, but specific molecules from these species have been used in medicine. Seventy-six percent can be consumed in low doses by infusion. In addition, 97% of the species studied are reported to have medicinal uses (32% immune system), and 63% could be used in the bioremediation of contaminated environments. Significantly, more than 50% of the species were only analysed for total concentrations of carotenoids and phenolic compounds, indicating a significant gap in identifying specific molecules of these bioactive compounds. These potential sources of bioactive compounds could transform the health and nutraceutical industries, offering innovative approaches to combat oxidative stress and promote optimal well-being.

Comparative polyphenolic profiling of five ethnomedicinal plants and their applicative potential in the treatment of type 2 diabetes

Ethnopharmacological relevanceThe medicinal plants Salvia officinalis, Trifolium pratense, Agrimonia eupatoria, Cichorium intybus and Vinca minor are traditionally used for the prevention and treatment of numerous diseases, including diabetes. Aim of the studyType 2 diabetes (T2D) is one of the most common diseases nowadays, often accompanied by oxidative stress and microbial infections. The aim of our work was to examine the antidiabetic, antioxidant, and antimicrobial properties of ethanol extracts of five medicinal plants for the purpose of their possible use in the treatment of T2D. Materials and methodsThe polyphenolic profile of the plant extracts was analyzed by Ultra-High Performance Liquid Chromatography with a diode array detector configured with a triple quadrupole mass spectrometer (UHPLC/DAD/(−)HESI−MS2). In vitro antidiabetic activity of extracts was determined by measuring the percentage of α-amylase and α-glucosidase inhibition. The antioxidant activity of the extract was determined by different spectrophotometric methods, while the antimicrobial activity was determined by agar dilution and disc diffusion methods. ResultsA. eupatoria extract contains the highest percentage of flavonoids (94%, with isoquercetin, vitexin, and rutin as the most abundant) in relation to the concentration of total phenolic compounds and exhibits excellent antidiabetic, antioxidant, and antimicrobial activity. S. officinalis extract contains 60% flavonoids (predominately cirsimaritin and epigallocatechin gallate) and 40% phenolic acids (with rosmarinic acid being the most abundant from this group) and exhibits weak antidiabetic activity, significant antioxidant activity, and excellent antibacterial activity. A 45% percentage of flavonoids (with isoquercetin as the most abundant one) and 55% of phenolic acids (with ferulic acid as the most abundant) were measured in the extract of T. pratense, which had excellent antidiabetic activity but weaker antioxidant and antimicrobial activity. A similar percentage of flavonoids (52%, with epigallocatechin gallate in the highest concentration) and phenolic acids (48%, with chlorogenic acid as the most abundant) was measured in the extract of C. intybus which showed moderate antidiabetic, antioxidant, and antimicrobial properties. The extract of V. minor was the richest in phenolic acids (80%, with the most abundant chlorogenic acid), which resulted in weaker antidiabetic and antioxidant activities (except for Fe2+ chelating ability) and antimicrobial activity. ConclusionThe results indicate that specific phenolic compounds are responsible for the different biological activities of the plant extracts. Among the investigated plants, the extract of A. eupatoria has the greatest potential for applications in the treatment of T2D.

Phenolic Compounds Stability of Grumixama (Eugenia brasiliensis) Juice during Processing and Storage

Grumixama is an anthocyanin-rich berry commonly found in South America, yet not widely consumed by Brazilians due to the lack of studies covering its technological properties. Therefore, the stability of anthocyanins and the activity of oxidoreductase enzymes in grumixama juice during thermal treatment (60 °C to 100 °C) and storage (at 25 °C and 7 °C) were evaluated. As a result, the pasteurization of grumixama juice at 80 °C for 60 s completely inactivated peroxidase (POD) and polyphenol oxidase (PPO), eliminated microorganisms, and induced low degradation of the total anthocyanins (40%) and minimal degradation of the total phenolic compounds. Four anthocyanins were monitored in the pasteurized juice, namely delphinidin 3-glucoside, cyanidin 3-glucoside, and two unidentified anthocyanins. Despite the temperature range, the qualitative chromatographic profile of the anthocyanins did not change, while the contents were affected. The binominal temperature/time of 80 °C/60 s effectively inactivated PPO and POD enzymes, promoted moderate alterations in the contents of total anthocyanins and total phenolic compounds, and ensured the microbiological quality of grumixama juice. Grumixama juice can be used as a health food due to its high content of antioxidant phenolic compounds, especially anthocyanins.

Effects of summer pruning on the water status and physiology of olive trees and on fruit characteristics and oil quality

An investigation was carried out in 2017 in central Italy, in an adult olive orchard with trees of the cultivar Leccino, spaced 5 × 5 m, trained to a vase and pruned biennially. The aim was to evaluate the effects of summer pruning (i.e. eliminating suckers, in the central part of the canopy, in the non-pruning year), on the water status and physiology of the leaves, on the yield/tree, and on fruit characteristics and oil quality. Unpruned trees were used as the control. During the investigation (July-October), rainfall was low (less than 100 mm) and the orchard was not irrigated. During the summer, the leaves of summer-pruned trees had higher relative water content (RWC) and greater photosynthetic activity than those of control trees. Summer-pruned trees had similar yield, but higher oil content on a dry-weight basis. Oil qualitative parameters (free acidity, peroxide value and spectrophotometric absorbances in the ultra-violet) were similar, whereas the total content of phenolic compounds was higher in control trees. The oils from summer-pruned trees were more herbaceous and fruity, and less bitter and spicy than oils from control trees. The results show that in situations where there is considerable formation of suckers, such as in the case of biennial, triennial or plurennial pruning, summer pruning can contribute to improving tree water status and the physiological condition, favoring photosynthetic activity. This practice also has effects on fruit oil content and oil quality, producing more aromatic and less bitter and spicy oil. Overall, the results indicate that summer pruning can have effects similar to irrigation.

Anonna crassiflora suppresses colonic carcinogenesis through its antioxidant effects, bioactive amines, and phenol content in rats

Marolo (Annona crassiflora) is an underutilized Brazilian Cerrado fruit with few reports in the literature about its bioactive compounds and functional properties. In this context, the chemoprevention against the carcinogen 1,2-dimethylhydrazine (DMH)-induced pre-neoplastic lesions in Wistar rat colon was investigated and correlated with marolo’s antioxidant activity and the contents of phenolic compounds and bioactive amines. Total phenolic compounds (TPC) and total flavonoids compounds (TFC) were determined in the marolo pulp extract by spectrophotometric and Ultra-Performance Liquid Chromatography and diode array detection (UPLC-DAD) analysis. Free bioactive amines were determined by High Performance Liquid Chromatography and fluorescence detection (HPLC-FLD) after post column derivatization with o-phthalaldehyde. In addition, the in vitro antioxidant activity was determined by DPPH, and ABTS. Wistar rats were treated orally with marolo pulp at 0.7, 1.4 and 2.8 g/kg body weight (bw)/day added to a standard ration. Four subcutaneous injections of DMH (40 mg/kg bw) were used to induce a pre-neoplastic lesion that was assessed by the aberrant crypt foci (ACF) assay. The marolo pulp (fresh weigh) showed high content of total phenolic compounds (9.16 mg GAE/g), with predominance of chlorogenic acid (1.86 µg/g) and epicatechin (0.99 µg/g), and total flavonoids (7.26 mg CE/g), ∼85 % of the TPC. The marolo pulp had significant contents of tyramine (31.97 mg/kg), putrescine (20.65 mg/kg), and spermidine (6.32 mg/kg). The marolo pulp inhibited (p < 0.05) pre-neoplastic lesions induced by DMH administration at the all concentrations tested. These findings indicate that marolo pulp has a colon carcinogenesis chemopreventive effect, which could be due to, at least in parts, its antioxidant action associated with its phenolics and flavonoids content as well of spermidine.