Total Polyphenol Content Research Articles

Comparative study on the bioactive compound contents and antioxidant activity of broccoli cooked with different methods

To compare the cooking methods (boling, steaming) for broccoli, the extracts from water or 80% ethanol were used to determine total polyphenols, total flavonoids, and antioxidant activities. The total polyphenol and flavonoid contents of both fresh and boiled or steamed broccoli were found to be higher in the 80% ethanol extract compared to the water extract. Nine glucosinolates were identified in broccoli using high-performance liquid chromatography. The glucosinolate content was found to be higher in steamed broccoli compared to fresh broccoli; however, in boiled broccoli, the glucosinolate content decreased by 5.74-18.64% compared with fresh broccoli. It was confirmed that antioxidant activity decreased through heat treatment such as boiling or steaming compared to unheated broccoli. In particular, the decrease in antioxidant activity was higher in boiled broccoli than in steamed broccoli. The results suggested that it would be preferable to use raw or steamed broccoli rather than boiling it in water to minimize the loss of bioactive substances when consuming broccoli.

Phytochemical Composition of Urtica dioica Essential Oil with Antioxidant and Anti-inflammatory Properties: In Vitro and In Vivo Studies

Urtica dioica (Urticaceae) has outstanding medicinal and pharmacological properties. This investigation was aimed to assess the chemical composition, the total polyphenol and flavonoid content, antioxidant, anti-proliferative, and anti-inflammatory effects of Urtica dioica essential oil (UDEO) GC/MS analysis was performed to assess the chemical composition, standard antioxidative test, the DPPH assay, the reducing power assay, as well as the anti-proliferative capacities of UDEO against HeLa cell lines using the MTT test. In addition, the anti-inflammatory activities of UDEO were evaluated using paw thickness measurements in rats with carrageenan-induced paw edema and pathologic evaluation of inflammation in paw sections. GC/MS analysis revealed benzene dicarboxylic acid (14.69%), β-linalool (9.79%), phytol (9.52%), menthol (6.65%), borneol (6.45%), 3-Eicosene (E) (6.10%), 1-8 cineole (5.60%) and camphor (5.36%) as the major components of UDEO. In vitro results showed that UDEO contained 191 ± 2.04 mg GAE/g of polyphenols and 83.59 ± 4.7 mg CE/g of flavonoids. In addition, the UDEO showed a radical scavenging activity with IC50 = 0.14 ± 0.003 mg/mL and a ferric reducing antioxidant power (FRAP) (optical density = 0.556). A side from the UDEO's antioxidant properties, our findings revealed a reduction in ROS generation in the HeLa cell line. Furthermore, the anti-proliferative activity of UDEO is accompanied by a cytotoxicity effect (IC50 at 3.20 μg ml-1). Data from inflammation models revealed that UDEO has an anti-inflammatory effect. The pretreatment with UDEO or Indomethacin (Ind) reduced significantly the volume of edema induced by Carr, the level of C-reactive protein (CRP), the reactive thiobarbituric acid (TBARS), the conjugated dienes (CD), the carbonyl proteins (CP) and the advanced protein oxidation products (AOPP). Furthermore, it restored the hematology parameters such as white blood cells (WBC), lymphocytes (LYM), and platelets (PLT). In addition, it increased the activities of antioxidant enzymes, including superoxide dismutase (SOD), catalase (CAT), and glutathione peroxidase (GPx). In UDEO-treated rats, the histopathological examinations of the paws revealed little infiltration of inflammatory cells. The decrease in paw edema and human cell lines HeLa cytotoxicity showed that UDEO possesses anti-inflammatory and antioxidant properties, which could be attributed to the high amount of phenolic and flavonoid contents.

Physicochemical quality characteristics of nurungji prepared from rice and Raphanus sativus powder

This study investigated the physicochemical quality, antioxidant activity, instrumental sensory characteristics of nurungi prepared from rice and dried-radish root bugak powder (DRBP). DRBP was made from dried-radish root bugak (DRB) coated with 80% superfine glutinous and 20% non-glutinous rice powders. The nurungji food products were prepared using 80% non-glutinous rice and 20% glutinous rice, and DRBP, which was added at different levels of 2, 4, 6, 8, and 10%, respectively (NR-2, NR-4, NR-6, NR-8, and NR-10). The total polyphenol and flavonoid contents were increased from 21.34 to 27.87 mL, and 7.46 to 20.05 mgNE/mL respectively, as the amounts of DRBP increased. Color L*-value, pH, and hydration properties were decreased with the increased amounts of DRBP. The electronic tongue results showed that NR-6 sample had high umami scores and sourness compared to the control sample (NR-0). Furthermore, SEM images indicated different shapes between the control (NR-0) and other treatments. However, no differences among nurungji treated with DRBP. Therefore, the use of DRB coated with superfine glutinous and non-glutinous rice powders is a viable ingredient for nurungji preparation. This study shows that adding 6% DRBP produced nurungji with good-quality physicochemical and sensory characteristics.

Unravelling the impact of drought and salt stresses on Thymus pannonicus: Morpho-physiological and biochemical insights

This research assesses the effects of drought and salt stresses applied individually or in combination on Thymus pannonicus, a resilient perennial herb native to the Pannonian vegetation region. Our experiment aimed to comprehensively evaluate morphological, physiological, and biochemical parameters of the thyme subjected to two levels of soil water capacity (SWC) - 70 % (control and salt stress) and 40 % (drought stress and combined stresses) - along with two salinity levels, 0 mM NaCl (control and drought stress) and 60 mM NaCl (salt stress and combined stresses). The plants exhibited significant responses to all the studied parameters under 40 % SWC in both treatments, demonstrating notable reductions in shoot and root parameters. In contrast, salt treatment at 60 mM had a minimal impact on growth. A stability in photosynthetic pigment composition was observed in all treatment, whereas a notable decrease (p < 0.05) in relative water content was seen in drought-stressed treatments compared to the to the control. Essential oil contents were higher in the control (0.91 ml/100g DW) but significantly declined (p < 0.05) under drought stress and combined stresses conditions (0.49 ml/100g DW and 0.53 ml/100g DW respectively). Particularly, the GC-MS analysis revealed a significant decrease (p < 0.05) in thymol and carvacrol content for the drought-stressed treatments. Substantial reductions were evident for the total polyphenol concentration and antioxidant capacity under the combined stress treatment, measuring 101.49 mg GAE/g DW and 106.57 AAE/g DW, respectively. Interestingly, the HPLC analysis indicated the highest levels of rosmarinic acid and caffeic acid in the drought-stressed treatment, while the lowest ones were recorded in the combined stress treatment. These findings indicated the responses of Thymus pannonicus to environmental stressors, emphasizing the need for further investigations for a comprehensive understanding of salinity effects.

Assessment of Selected Chemical and Morphological Properties of Lonicera var. kamtschatica and Lonicera var. emphyllocalyx Treated with Gaseous Ozone.

Lonicera caerulea L. fruits are a rich source of vitamins, organic acids, and phenolic compounds, which are characterised by their health-promoting properties. The content of bioactive compounds in this fruit may vary depending on the cultivar and the harvest date. This study analysed the effect of applying 5 ppm gaseous ozone for 1, 3, and 5 min on the chemical properties of L. kamtschatica varieties and newly created clones of L. emphyllocalyx for three years of cultivation. The fruits harvested from L. emphyllocalyx, depending on the year of harvest, had significantly larger size and weight compared to L. kamtschatica. On average, the acidity of the L. emphyllocalyx clones was 6% higher than other tested varieties. The average content of ascorbic acid was highest in L. emphyllocalyx clone '21-17'-57.80 mg·100 g-1; the year of harvest will significantly affect the content of vitamin C, reaching the highest level in 2022-53.92 mg·100 g-1. The total content of polyphenols was significantly dependent on the year of cultivation; reaching, on average, 54.8% more in 2022 compared to the rest of the years. The total antioxidant value using the FRAP, DPPH, and ABTS methods varied depending on the variety; exposure to ozone significantly increased the antioxidant value in each case. On the basis of the study, both botanical varieties can be used in food processing. Gaseous ozone exposure can significantly influence chemical composition, increasing the health-promoting value of fruit.

Effect of Short-Term Lactic Fermentation on Polyphenol Profile and Antioxidant Capacity in White and Red Quinoa Varieties.

Quinoa (Chenopodium quinoa Willd.) is a pseudocereal originally grown in the Andean region of South America. This study focused on investigating the changes in phenolic profile and antioxidant capacity in white and red quinoa varieties after short-term fermentation with Lactiplantibacillus plantarum 299v®. During fermentation, pH and lactic acid formation were monitored every three hours until pH was below 4.6. The quinoa phenolic profile was quantified via LC-UV-MS. Total polyphenol content (TPC) and total antioxidant capacity (DPPH and FRAP) were determined via spectrophotometric methods. The findings showed that fermentation resulted in a significant increase (p < 0.001) in TPC from 4.68 to 7.78 mgGAE·100 g-1 for the white quinoa and from 5.04 to 8.06 mgGAE·100 g-1 for the red quinoa variety. Gallic acid was the most abundant phenolic acid detected in unfermented quinoa samples (averaging 229.5 μg·g-1). Fermented white quinoa showed an 18-fold increase in epicatechin, while catechin was found only in fermented red quinoa (59.19 μg·g-1). Fermentation showed a significantly positive impact on the iron-reducing antioxidant capacity (FRAP) of quinoa (p < 0.05). Red quinoa had a higher FRAP antioxidant capacity than the white variety; a similar trend was observed with the DPPH assay. There was a significant correlation (r > 0.9, p < 0.05) between TPC and antioxidant capacity. In conclusion, short-time lactic fermentation effectively increased phenolic content and antioxidant capacity in both quinoa varieties. Overall, red quinoa showed higher polyphenol content and antioxidant capacity compared to the white variety.

Phytochemical characterization and evaluation of therapeutic benefit of Annona muricata L. leaves against tumor growth in the P815 murine tumor model

The medicinal plant Annona muricata of the Annonaceae family, also called Graviola, native to the Andean highlands of Peru and Ecuador but also widespread in Chile, California, Florida, southern Africa and various Mediterranean countries, has various beneficial properties for health and has been the subject of several studies for its anti-tumor activity. In this work, a phytochemical analysis of the aqueous extract of Annona muricata by using HPLC technique to evaluate the content of total polyphenols, flavonoids and tannins, was performed. In addition, for the first time, an evaluation of the effect of the aqueous extract on a Dba/2 transgenic mouse model carrying a P815 tumor, was established. Following the administration of oral doses of 250 and 500 mg/kg for 30 days, a decrease in the volume and weight of the tumors was detected. Furthermore, a correlation between the reduction of oxidative stress and the anticancer properties of Annona muricata, was demonstrated. In conclusion, the aqueous extract of Annona muricata may provide a new therapeutic approach to manage unwanted growth of mastocytoma (P815 tumor) by targeting oxidative stress.

Antioxidant Activity of Extracts of Balloon Flower Root (Platycodon grandiflorum), Japanese Apricot (Prunus mume), and Grape (Vitis vinifera) and Their Effects on Beef Jerky Quality.

This research examines the total polyphenol and flavonoid content and antioxidant activity of natural ingredients such as balloon flower root extract (BFE), Japanese apricot extract (JAE) and grape extract (GE). In addition, their effect on beef jerky quality characteristics was investigated when the extracts were used as alternatives to potassium sorbate (PS) and vitamin E (VE). BFE had higher (p < 0.05) total flavonoid content (TFC) (6.85 mg CAT eq/g), total polyphenol content (TPC) (10.52 mg RUT eq/g), 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical (62.96%), and 2,2'-azino-bis (3-ethylbenzthiazoline-6-sulphonic acid) (ABTS) radical scavenging activity (87.60%) compared to other extracts. Although all extracts showed lower activity than BHT in all antioxidant activity tests, the BFE and JAE showed higher (p < 0.05) activity than the GE in the DPPH and FRAP assays. In contrast, in the ABTS assay, both BFE and GE showed increased activity (p < 0.05) compared to JAE. The jerky was prepared by adding 0.05% (v/v) each of BFE, JAE and GE. Furthermore, a control sample of jerky was also prepared by adding 0.10% (w/v) PS and 0.05% VE, respectively. On day 30, the redness (a*) values of the BFE and PS samples were also found to be significantly higher than those of the other samples (p < 0.05). Additionally, the yellowness (b*) values of the BFE sample were also found to be significantly higher than those of the other samples (p < 0.05). The thiobarbituric acid reactive substances (TBARSs) on day 30 were lower in the jerky treated with PS, VE, and GE compared to those treated with BFE and JAE (p < 0.05). In the sensory analysis, beef jerky with BFE had significantly higher overall acceptability scores on days 1 and 30 (p < 0.05). The addition of BFE to beef jerky influenced the increase in a* and b* values on day 30. The addition of GE effectively suppressed lipid oxidation to a level comparable to that of the PS and VE at day 30. Furthermore, the addition of BFE enhanced the overall acceptability of sensory characteristics.

Total polyphenol, flavonoid content and antioxidant activity of two species with ethnopharmaceutical uses from the spontaneous flora of the Oltenia region, Romania

In the conducted study, we investigated the total phenolic content of the alcoholic extracts from various vegetative organs of two plants of Romanian wild flora, Oltenia region: Dipsacus laciniatus and Armoracia rusticana. The antioxidant activities were determined by ferric reducing antioxidant power (FRAP), and 1,1-diphenyl-2-picryl hydrazyl (DPPH) radical scavenging methods. We also determined total polyphenol and flavonoid content. The results showed significant differences among plant various vegetative organs, the highest content of polyphenols being found for the leaves extract of Dipsacus laciniatus species, followed by Armoracia rusticana leaves. The highest antioxidant reducing power was obtained for the Armoracia leaf extract (IC50= 101.94 µg/ml), followed by the leaves of Dipsacus (IC50= 77.86 µg/ml).

Fractionation of phenolic compounds from hickory by-products using solid phase extraction-sonication: Chemical composition, antioxidant and antimicrobial activity

Hickory is an abundant source of phenolic compounds that exhibit a diverse range of bioactivities. In this study, phenolic compounds were extracted and purified from hickory green husk (HG), hickory nutshell (HN), and hickory seed coat (HS) using solid-phase extraction and ultrasonication (SPE-US). The effects of the SPE-US treatment on the structure and properties of the phenolic compounds were then investigated, including their composition, antioxidant activity, and antimicrobial activity. The dominant phenolic substances in the different extracts after SPE-US treatment were: ellagic acid and trans ferulic acid (HS); ellagic acid and sinapic acid (HN); and rutin (HG). The HS-SPE-US1 extract exhibited the highest total polyphenol content (416 ± 11 mg GAE/g DW), total flavonoid content (47.51 ± 0.68 mg RE/g DW), Fe3+ reduction ability (74.2 ± 1.0 mmol Fe2+/g DW), radical (DPPH and ABTS) scavenging ability, and antimicrobial activity against Staphylococcus aureus.

Variability of antioxidant compounds and capacities in four wild fruits collected in different years and locations in Mozambique

This study investigated the variability of antioxidant compounds and capacity of four wild edible fruits from Mozambique: Adansonia digitata (AD), Dialium schlechteri (DS), Garcinia livingstonei (GL), and Syzygium cordatum (SC), collected over three consecutive years from seven locations. Antioxidant compounds including total polyphenol content (TPC), total flavonoid content (TFC), and vitamin C, as well as the total antioxidant capacity (TAC) by three methods (DPPH, ABTS, and FRAP) were determined by spectrophotometric methods. Results in dry basis for TPC ranged from 42.8 ± 1.05 to 65.4 ± 0.51 mg GAE/g, TFC from 8.6 ± 0.03 to 66.7 ± 1.41 mg RE/g and, vitamin C from 1.7 ± 0.28 to 40.1 ± 0.35 mg/100 g. TAC-DPPH ranged from 53.5 ± 1.80 to 88.3 ± 0.29 μmol TE/g, TAC-ABTS from 52.8 ± 0.50 to 136.7 ± 0.97, μmol TE/g, and TAC-FRAP from 12.4 ± 0.79 to 75.0 ± 2.32 μmol TE/g. AD exhibited the highest TPC and vitamin C, indicating higher antioxidant capacity. Notably, yearly variations had a more pronounced impact on antioxidant compounds than locations. It was found a yearly variation of about 30 % for TFC in SC and vitamin C in AD. Despite these variations, these underutilized fruits hold potential nutritional and health benefits and can be used in food product development.

Phytochemical, Antimicrobial, and Antioxidant Activity of Different Extracts from Frozen, Freeze-Dried, and Oven-Dried Jostaberries Grown in Moldova.

In this paper, the qualitative and quantitative profile is evaluated of the bioactive compounds, antioxidant activity (AA), microbiostatic properties, as well as the color parameters of jostaberry extracts, obtained from frozen (FJ), freeze-dried (FDJ), and oven-dried berries (DJ). The optimal extraction conditions by ultrasound-assisted extraction (UAE) and microwave-assisted extraction (MAE) were selected after determination of the total polyphenol content (TPC), total flavonoid content (TFC), total antocyanin content (TA), AA by 2,2-diphenyl-1-picrylhydrazyl-hydrate (DPPH), and the free radical cation 2,2-azinobis-3-ethylbenzothiazoline-6-sulfonates (ABTS). Non-conventional extraction methods are less destructive to anthocyanins, while drying the berries reduced TA, regardless of the extraction method. The oven-drying process reduced the concentration of TA in DJ extracts by 99.4% and of ascorbic acid by 92.42% compared to FJ. AA was influenced by the jostaberry pretreatment methods. The DPPH and ABTS tests recorded values (mg Trolox equivalent/g dry weight) between 17.60 and 35.26 and 35.64 and 109.17 for FJ extracts, between 7.50 and 7.96 and 45.73 and 82.22 for FDJ, as well as between 6.31 and 7.40 and 34.04 and 52.20 for DJ, respectively. The jostaberry pretreatment produced significant changes in all color parameters. Mutual information analysis, applied to determine the influence of ultrasound and microwave durations on TPC, TFC, TA, AA, pH, and color parameters in jostaberry extracts, showed the greatest influence on TA (0.367 bits) and TFC (0.329 bits). The DPPH and ABTS inhibition capacity of all FJ' extracts had higher values and varied more strongly, depending on pH, heat treatment, and storage time, compared to the AA values of FDJ' and DJ' extracts. A significant antimicrobial effect was observed on all bacterial strains studied for FJP. FDJP was more active on Bacillus cereus, Staphylococcus aureus, and Escherichia coli. DJP was more active on Salmonella Abony and Pseudomonas aeruginosa. The antifungal effect of DJP was stronger compared to FDJP. Jostaberry extracts obtained under different conditions can be used in food production, offering a wide spectrum of red hues.

Food grade pilot scale strategy for non-thermal extraction and recovery of phenolic compounds from orange peels

The orange peels (OP) derived from orange juice factories consist of several polymers and molecules that could be recovered using a biorefinery approach. This study presents a pilot-scale strategy for the extraction and recovery of phenolic compounds from OP, aiming to demonstrate a sustainable, non-thermal process that operates without the use of solvents and complies with food-grade standards. The extraction process was conducted in a food-grade manner on a 1000 L scale, starting with the enzymatic hydrolysis of pectin in the biomass, followed by ultrasound-assisted extraction (UAE) at 54 W/gslurry and 20 °C. Solid/liquid separation via decanter centrifuge allowed to recover the solution containing the phenolic compounds, that was further purified via sequential cross-flow microfiltration (MF), ultrafiltration (UF) and nanofiltration (NF). The final product was analysed by HPLC-ESI-TOF-MS, revealing an interesting phenolic profile with several potential bioactivities and a total polyphenol content (TPC) of 3.3 g/L. The food-grade analysis confirmed the potential application of the final product in food-related processes, such as food packaging or fortification. This work highlights a scalable and environmentally friendly method to convert agro-food waste into valuable bioactive compounds, aligning with green chemistry principles and zero-waste strategies.

Optimization of antioxidant activity and phenolic extraction from Ainsliaea acerifolia stem using ultrasound-assisted extraction technology

Ultrasound-assisted extraction for bioactive compound retrieval is a viable alternative to traditional extraction methods. Employing ultrasound-assisted extraction, this study aimed to enhance the scavenging capacity of 2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2′-azino-bis(3-ethylbenzothia-zoline-6-sulfonic acid) (ABTS), total polyphenol content (TPC), and flavonoid content in Ainsliaea acerifolia (A. acerifolia) through response surface methodology (RSM). Initially, the impact of extraction temperature, time, and ethanol concentration on DPPH scavenging capacity, ABTS, TPC, and flavonoid content was assessed. Optimal conditions for maximizing antioxidant activity and TPC were determined as 78% (v/v) ethanol, 60 °C extraction temperature, and 91 min of extraction time. High-performance liquid chromatography (HPLC) analysis of the optimized extract revealed dicaffeoylquinic acid as the primary polyphenol in A. acerifolia extracts, comprising the majority of phenolic compounds (102.06 mg/g DW). This model enabled the optimization of conditions for phenolic compound extraction with antioxidant properties from A. acerifolia, highlighting its potential as a source of antioxidant compounds for industrial, pharmaceutical, and food applications.

Quality evaluation of “Gấc” arils and peels according to the maturity and ripeness stages

Two parts (arils and peel) of “Gấc” fruit (Momordica cochinchinensis Spreng) were analyzed for their physicochemical properties from the stage when the fruit reached maturity to the next ripening stages. Understanding these characteristics can help identify maturity indicators and use them most effectively. Research results show that “Gấc” fruit reaches maturity at the 7th week (A1) after fruit set (WAFS). At this time, the diameter and weight of the fruit no longer increase. Subsequent changes represent a gradual color change from completely blue (A1) to completely red (A5) and dark red (A6), through three intermediate stages (from A2 to A4). “Gấc” peel synthesizes the highest lycopene content (131.72 µg/g) at stage A5 (11 WAFS) and the highest β-carotene content at both stages A4 and A5 (10 and 11 WAFS) compared to fruit at stage A1 (7 WAFS). Meanwhile, lycopene and β-carotene in arils reached the highest concentrations (1672.04±9.1 μg/g and 582.45±3.4 μg/g, respectively) at stage A5 (11 WAFS). The total polyphenol content (TPC) in “Gấc” fruit arils/peel and total chlorophyll in “Gấc” fruit peel gradually decrease through the ripening stages, the highest value was achieved when the fruit was mature (A1) and the lowest value in fully ripened fruit (A5). Although showing a decrease, “Gấc” fruit still maintained TPC content in arils and peels of 89% and 73%, respectively (stages A4 and A5). The antioxidant activity of both “Gấc” fruit arils and peel also showed similar activity. In addition, “Gấc” arils also contain the highest vitamin C content in the fully ripe fruit stage compared to other stages. Thus, harvesting “Gấc” fruit at stages A4 and A5 will have beneficial ingredients (lycopene, β-carotene, total polyphenol content and vitamin C) that are good for human health.

Pinhão potential and their parts (failures, shells, and almonds) in the elaboration of yogurts containing acai pulp: physicochemical, nutritional, and functional properties, antimicrobial activity, and multi-elemental profile

This study applies natural resources, prioritizing recyclable and renewable inputs produced by pinhão cultivation, whose purpose is to use the failures, shells, and almonds as a source of bioactive compounds addition in yogurt, ensuring intelligent use of these natural resources. Thus, one açaí yogurt sample and eight yogurt formulations containing portions of pinhão byproducts between 5 % and 10 % were elaborated. These formulations were compared regarding their physicochemical, nutritional, functional properties, antimicrobial activity, and multi-elemental profile properties. Enriching açaí yogurt with pinhão byproducts does not significantly differ in protein, lipid, moisture, and mineral salt content between all samples with pinhão byproducts. Açaí yogurts enriched with pinhão byproducts had 5.71 to 26.07 % times total protein than the control sample, and total fiber also had a significant increase in samples ranging between 18.62 to 85.29 % times more than the control sample. Regarding color settings, all yogurt samples tended to be red–purple. A sample of açaí yogurt with pine nut flour and whole pine nut flour caused a biofilm mass amount of 46.58, 45.55, and 11.85 % for Listeria monocytogenes, Salmonella enteritidis and Pseudomonas aeruginosa. The behavior of pathogenic bacteria is related to the total polyphenol content in yogurts enriched with pinhão byproducts, which increased from 8.27 to 18.24 mg/100 g. Yogurt with açaí enriched with whole pinhão flour showed high antioxidant capacity. The sample’s antioxidant activity results increased by 47.62 % and 130.38 % in the ABTS and DPPH analyses, respectively. The compounds in pinhão failure nanosuspensions, pinhão flour, whole pinhão flour, and yogurts were identified and divided into hydrophilic and lipophilic classes. Five classes (amino acids, organic acids, sugars, phenols, and cyclitols) were identified as hydrophilic. Lipophilic compounds were identified and separated into six classes (carboxylic acids, diterpenes, alcohols, Α-hydroxy acids, sterols, and triterpenes). The addition of pinhão byproducts increased the contents of Ca, Fe, K, Na, and P. Açaí yogurt with pinhão nanosuspension, pinhão flour, and whole pinhão flour had the highest Ca content (2164.38 ± 2.16 µg/L). Açaí yogurt with pinhão flour and whole pinhão flour had the highest Fe content (84.02 ± 0.08 µg/L).

Promising antifungal behavior of biosynthesized bimetallic silver-copper oxide nanoparticles and Bacillus safensis against some strawberry rots

Promising nanomaterials combined with beneficial microbes contributed to bio-modulations that might increase yields. In order to combat several fungal infections that invade strawberries (Fragaria ananassa), this study assessed the interactions between the synthesized CuO NPs, bimetallic Ag–CuO NPs, and Bacillus safensis (BS-22) under various treatment circumstances. The effectiveness of BS-22, CuO NPs, and bimetallic Ag–CuO NPs against four different pathogens that cause gray mold disease and root rot on strawberry plants was determined. It was possible to successfully extract twenty-four endophytic bacterial isolates from hygienic strawberry plants that were indigenous. BS-22 isolate, which produced the most hydrogen cyanide (HCN), siderophores, gibberellic acid (GA3), and indole-3-acetic acid (IAA), was identified molecularly as Bacillus safensis. The most extensively studied treatments (foliar CuO NPs at 200 ppm + foliar Ag–CuO NPs at 200 ppm + BS-22) decreased the frequency and severity of black root rot disease in strawberry plants. Foliar CuO NPs (50 ppm) + foliar Ag–CuO NPs (50 ppm) showed significant increase of the total suspended solids (TSSs), total antioxidant capacity (TAC) content, and the total polyphenols content compared to the control and other treatments. The same treatment recorded the highest value in all characters of cell wall components except lignin character where BS-22 treatment had the best effect. All tested treatments significantly decreased disease incidence and severity when strawberry fruit stored at 22 °C ± 2 for 25 days on average. According to this study, foliar CuO NPs (200 ppm) + foliar Ag–CuO NPs (200 ppm) + BS-22 (as a soil drench) might be used as a substitute for gray mold and root rot diseases in strawberry development and biocontrol.

Fishwaste Derived Hydroxyapatite Nanostructure Combined with Black Rice Wine for Potential Antioxidant and Antimicrobial Response.

Hospital-acquired infection remains a serious threat globally, due to development of resistance to conventional antibiotics, which necessitates the urge for alternative therapy. Green nanotechnology has emerged as a holistic approach to address antibiotic resistance by combining environmental sustainability with improved therapeutic outcome. Nanostructure hydroxyapatite (HAP) has received significant attention in therapeutic and regenerative purposes due to its porous scaffold structure and biocompatible nature. In the present study, hydroxyapatite (HAP) nanoparticle was fabricated from the fish scale waste of red snapper fish. Black rice wine (BRW) was extracted from black rice commonly termed as Karupu kavuni/forbidden rice known for its nutritious effects. The present study focused on encapsulation of BRW within HAP nanoparticles (HAP@BRW) and evaluated its potential against nosocomial infections. Spectral and microscopic characterization of HAP@BRW revealed uniform encapsulation of BRW in HAP nanoparticles, aggregated irregular-shaped morphology of size 117.6nm. Maximum release of BRW (72%) within 24h indicates HAP as suitable drug delivery system suitable for biomedical applications. Antimicrobial studies revealed that HAP@BRW exhibited potent bactericidal effect against MRSA, MSSA, and Pseudomonas aeruginosa. Furthermore, HAP@BRW significantly inhibited the biofilm forming ability of MSSA and P. aeruginosa. Rich antioxidant property of HAP@BRW might be due to the presence of rich source of total polyphenolic, flavonoid, and anthocyanin content in BRW. In vitro and in vivo toxicity studies revealed biocompatible nature of HAP@BRW. Antibiofilm, antimicrobial, antioxidant, and biocompatible nature of HAP@BRW makes it a promising candidate for coating medical implants to avoid implant-associated infections and nosocomial infections.

Differential analysis of metabolites from mulberry (Morus abla L. cv. Longsang 1) juices fermented with Pichia kudriavzevii and Weissella confusa alone or in combination

Mulberry is rich in bioactive substances, which might undergo biotransformation through microbial fermentation, and therefore show great prospect in improving the bioavailability of these substances. We studied the differential metabolites in mulberry juices fermented by Pichia kudriavzevii S1 and Weissella confusa L1 alone or in combination. The sensory analysis using electronic nose and electronic tongue showed that fermentation caused higher response value of aromatic components, reduced bitterness and bitter aftertaste of the juices. The differential metabolites of juices identified by non-targeted metabolomics showed that the contents of total anthocyanins, total flavonoids and total polyphenols in juices fermented by W. confusa and P. kudriavzevii increased by 13.34%, 43.75% and 9.40%, respectively. A total of 10 categories involving 111 kinds of key metabolites were identified in four different treatment groups. These metabolites were mostly involved in amino acid, flavonoid and anthocyanin metabolism pathways. This study might offer new pathways for improving the functional features of mulberry juices through microbial fermentation.

Spotlight on Secondary Metabolites Produced by an Early-Flowering Apulian Artichoke Ecotype Sanitized from Virus Infection by Meristem-Tip-Culture and Thermotherapy.

Globe artichoke (Cynara cardunculus L. subsp. scolymus) is an important crop of the Mediterranean basin characterized by many properties, like hepatoprotective, anticarcinogenic, antioxidant, antibacterial, and beneficial to human health. The high bioactive compounds (BACs) content, as polyphenols, has attracted the research interest in artichoke extracts. We analysed the changes in polyphenol transcriptome profile between sanitized (S) virus-free and non-sanitized (NS) artichoke plants, focusing on genes involved in phenylpropanoid metabolic pathway and flavonoid biosynthesis. A total of 2458 upregulated and 2154 downregulated differentially expressed genes (DEGs) were functionally characterized. Among them, 31 and 35 KEGG orthology entries characterized by upregulated and downregulated DEGs, respectively, were involved in the biosynthesis of other secondary metabolites. A downregulation of PAL, C4H, 4CL, HST/HQT, C3'H, CCoAMT, CCR1, and F5H, was observed in S artichoke compared to NS one, whereas the CSE, CHS, and CHI genes were upregulated in S samples. Transcriptome results were compared to the polyphenols accumulation in S and NS artichoke leaves. A higher content of total polyphenols was observed in older leaves of NS samples, compared to extracts obtained from young leaves or from S plants, and this result was associated with the presence of viral infections in NS plants. In all the conditions tested, the most represented compound was chlorogenic acid, followed by luteolin-7-O-glucoside. The different composition of each extract was evaluated by a polyphenol dose-response treatment on the rodent hepatoma FaO cell line to the accumulation of reactive oxygen species (ROS). A significant reduction in ROS content ranging between -40% and -48% was observed when 10-20 mg/L of polyphenols from NS or S plants were used, characterized by a specific profile of compounds. To reduce MetOH residues in polyphenol extracts, a supercritical fluid CO2 extraction was evaluated to propose a sustainable green extraction.