Content Of Total Phenolic Compounds Research Articles

Investigation of the Influence of Different Camellia sinensis Teas on Kombucha Fermentation and Development of Flavored Kombucha with Brazilian Fruits

Teas derived from Camellia sinensis are traditionally used in kombucha fermentation, a process in which bacteria and yeasts play key roles. This study aimed to evaluate the effects of green, black, and white teas, as well as their combinations, on the physicochemical properties, antioxidant capacity, and total phenolic compound content of kombucha. In addition, the production of kombucha flavored with fruits. Statistical analysis of simplex centroid mixture design indicated that green tea promoted a positive increase in total phenolic content and antioxidant activities against ABTS and DPPH free radicals, being observed at 5868.46 µmol/mL, 705.40 µmol/mL, and 380.77 mg GAE/100 mL in the kombucha prepared using this tea individually. Then, six kombucha beverages were prepared from green tea, flavored with grape, caja, cashew apple, genipap, passion fruit, and tamarind. The phenolic profile analysis revealed the presence of twenty-six compounds, including twenty-five phenolics and one caffeine derivative. Among the beverages, tamarind-flavored kombucha stood out, exhibiting the highest total flavonoid content (156.77 mg EQ/g), which highlights the positive influence of tamarind on the bioactive properties of kombucha beverages. These results provide valuable insights to optimize kombucha production and explore the potential beneficial effects of flavored non-alcoholic beverages.

Polyphenolic compounds in Sauvignon Blanc - from grapes to wine

At harvest, the metabolic composition of wine grapes reflects the accumulated effect of the environmental conditions, the stresses endured, and viticultural manipulations applied during the growing season. The role of the winemaker is to extract and nurture this “metabolite potential” throughout the winemaking process. However, it is typically difficult to relate this grape potential to that of the eventual wines. In this study, a holistic view of Sauvignon Blanc grape and wine polyphenolic compounds was attempted by measuring these compounds from different matrices, from ripe grape tissues up to the final wine, including the submatrices, such as juice, pomace and sediment. Sauvignon Blanc vines from one vineyard block were manipulated to yield berries with distinctly different phenolic potentials by creating a high light (HL) or a low light (LL) microclimate in the fruiting zone of the canopy during the growing season. The analyses of the HL and LL berries and wines, as well as concomitant analyses of the phenolic compounds in the submatrices, allowed their tracing as they were (i) transferred from one matrix to another, (ii) lost as waste products, or (iii) affected by different winemaking practices (skin contact and/or fermentation in contact with the juice sediment) implemented in the experimental design. In berries, flavonols showed the largest increase due to sun exposure (HL treatment) but were absent from the juice samples at all juice processing stages. They were however detected in the juice sediment, together with high concentrations of organic acids and sugars. Juice processing was noted for dramatic fluctuations in metabolite concentrations suggesting intense metabolic activity in this pre-fermentation matrix. Both skin contact and sediment contact treatments delivered wines with higher concentrations of coutaric acid (the ester formed from coumaric and tartaric acid) and the flavanol catechin while epicatechin concentrations was unaffected. The higher catechin concentrations did not lead to increased perceived bitterness in the wines, except in the sediment contact treatments. The total phenolic compound concentration of wine from LL (low phenolic potential) grapes was comparable to wine from HL (high phenolic potential) grapes, when skin contact, or sediment contact treatments were employed. From a sensory perspective, the sediment contact decreased the fruity aromas of Sauvignon Blanc, while the skin contact treatment enhanced the sensorial properties of the wines made from the LL grapes, allowing increased extraction from the skin-accumulated impact compounds.

Effects of tropical fruit blends on fermentative and pigmentation aspects of probiotic native cultured goat milk

Background Fruits are sources of bioactive compounds such as phenolics that bring health benefits to consumers. The addition of fruit products and microorganisms with probiotic potential in fermented goat milk can facilitate the acquisition of these benefits through diet. In this sense, the objective of this study was to evaluate the effect of incorporating a mixture of ingredients from jaboticaba (Myrciaria cauliflora), jambolana (Syzygium cumini), and mandacaru (Cereus jamacaru) fruits on fermentation parameters (pH, titratable acidity, viability of the native culture Lactiplantibacillus plantarum CNPC003 and the starter culture), associated with pigmentation (phenolic compound content and color) through experimental mixture design. Methods A simplex-centroid experimental design was conducted, comprised of seven trials totaling the addition of 30% of the fruit preparations in the final formulation of fermented milk and one control trial (without addition of preparations), with the response being the total phenolic content and the instrumental color parameter a*. Fermentations were carried out with the addition of the native culture Lactiplantibacillus plantarum CNPC003 and the starter culture Streptococcus thermophilus. Subsequently, analyses of pH, titratable acidity, viability of the native and starter cultures, total phenolic compound content, and the instrumental color parameter a* were performed. Results The final pH among trials ranged from 4.55 to 4.69, titratable acidity ranged from 0.59 to 0.64, the population of L. plantarum CNPC003 reached levels exceeding 8 log CFU/g, as did the population of Streptococcus thermophilus. The content of phenolic compounds was higher in trials T1, T5, and T7, as well as the color parameter (a*). The use of experimental mixture design contributed to the development of products with high viability of L. plantarum, high content of phenolic compounds, and a characteristic color of the added fruits, bringing benefits to consumer health.

Evaluating the Andean blueberry (Vaccinium meridionale Swartz) powder in the preparation of ice cream: Improving the antioxidant capacity and the total phenolic content

This study evaluated the content of total phenolic compounds, antioxidant capacity, and functional properties of an ice cream formulated from Andean blueberry (Vaccinium meridionale Swartz) powder. The antioxidant capacity of pulp and powder from Andean blueberry was performed by using ABTS*+ and DPPH methods. The blueberry powder was obtained by convection drying, and the rheological and thermal properties of the ice cream were determined by rotational rheology and differential scanning calorimetry (DSC), respectively. The stability of ice cream was evaluated at -15 °C during storage for 30 days, measuring color, texture, antioxidant capacity, and phenolic compounds. The results showed a moisture content of 77.64% (w.b), 13.59 °Brix, pH of 3.0, and titratable acidity of 1.35% for the Andean blueberry pulp. The color parameters L*(10.2), a*(3.5), and b* (7.4) indicated the typical dark purple color of this fruit. Andean blueberry powder shows a moisture content of 5.20% (w.b), solubility of 58.24% in water, and color parameters’ values of L*(16.0), a*(16.9) and b*(8.1), with 1.43 mg GAE g-1 of total phenol, while, for the pulp, it was 4.31 GAE g-1. The antioxidant capacity ranged between 200 and 161 μmol TEs g-1 dry mass for pulp and from 56 to 49 μmol TEs g-1 dry mass for powder. Adding powder from Andean blueberry in the ice cream decreases overrun and delays the melting time. Finally, the ice cream showed good stability during storage time, keeping the color, and texture properties such as hardness, total phenolic compounds, and antioxidant capacity.

КОМПОНЕНТНЫЙ СОСТАВ И АНТИРАДИКАЛЬНАЯ АКТИВНОСТЬ ЭКСТРАКТИВНЫХ ВЕЩЕСТВ КОТОВНИКА КОШАЧЬЕГО КРАСНОЯРСКОГО КРАЯ

The purpose of the study was to obtain aqueous and aqueous-alcoholic extracts of catnip (lemon balm), determine the total content of phenolic compounds and flavonoids in them, analyze the component composition of the obtained extracts by HPLC, and establish the antiradical activity of the extracts. Extractive substances from the feedstock were isolated by extraction with water or water-alcohol mixtures (20, 40, 70 and 95 % alcohol were used) at their boiling point for 1.0 h. The sample of raw materials was 1.0 g, the volume of the solution was 100 ml. After filtration, the resulting solutions were subjected to further studies on the component composition and antiradical activity. It has been established that pure alcohol extracts the minimum amount of substances, the sum of which is 15.4 %. Water-alcohol mixtures extract almost the same amount of substances, which are 19.7–21.3 % based on an air-dry sample of raw materials. The results of the DPPH test, determined by the kinetic method, showed that the ARA value is minimal for alcohol-soluble substances – 2.7 % and increases for water-alcohol extracts from 16.6 % in the case of 70 % extract to 25.2 % for 20 % water-soluble alcohol extract. The maximum value of ARA is typical for aqueous extracts and is 38.5 %. Catnip extracts have low antiradical activity, which does not exceed 50 %. In the extracts obtained, the total content of phenolic compounds was determined (by reaction with the Folin-Ciocalteu reagent), which is 0.09–0.69 wt. % in terms of gallic acid. This value increases evenly when moving from pure alcohol to water. By reaction with aluminum chloride, the total content of flavonoids in the obtained extracts was determined: it is minimal in the case of an alcoholic extract (0.24 % in terms of luteolin) and maximum in the case of an aqueous extract (0.57 % in terms of luteolin). The APA value correlates well with the total content of phenolic compounds (correlation coefficient – 0.9522), while the correlation coefficient of the APA value with the total content of flavonoids is only 0.8809. The HPLC method was used to study the component composition of phenolic compounds in the obtained extracts. The maximum amount of phenolic compounds was found in aqueous extracts, while the minimum amount was found in alcohol extracts. Phenolcarboxylic acids were identified among the components: gallic, caffeylquinic, chlorogenic, caffeic and ferulic. Rutin and some glycosides are present.

Phenolic compounds and antimicrobial activity of extracts ofapricot leaves derived from the trees treated with pesticides

Background: The apricot tree (Armeniaca vulgaris L.; family Rosaceae) is one of the most important fruit trees inArmenia. While apricots are widely studied for their alimentary uses (e.g., fresh and dried fruits, and oil production), the leaves are valued in traditional medicine due to their high concentration of bioactive compounds. These compounds make apricot leaves valuable for both medicinal and chemical applications. The healing properties of apricot leaves are primarily attributed to their antimicrobial and antioxidant activities, which are linked to chemical constituents such as flavonoids and phenolic compounds. However, the increasing use of agrochemicals may influence the content of these bioactive compounds and negatively affect their properties. Despite this concern, studies addressing these issues remain scarce in literature. Objectives: To evaluate the impact of pesticides (Topaz and Confidor) on flavonoid and total phenolic content in apricot leaves through field surveys and biochemical analyses and to identify correlations between the phenolic content in the extracts and the antimicrobial activities of the examined samples. Methods: The experiments were conducted in the Kotayk region of the Republic of Armenia (RA). The research material was the apricot leaves collected from the trees treated twice with the fungicide Topaz and the insecticide Confidor, after allowing for complete detoxification in the leaves. Trees sprayed with water served as a control group. Antimicrobial activity of the extracts was evaluated using the agar well diffusion assay (Method of Wells). Polyphenolic compounds were quantified using methods described by Yermakov. Results: According to the results obtained, the inhibitory activity of the apricot leaf extracts against the testedmicroorganisms (Gram positive (Staphylococcus citreus, Staphylococcus aureus, Bac. megatherium, B. subtilis), Gram negative bacteria (Escherichia coli and Salmonella thyphymurium) and fungus (Candida guillermondii) is correlated with the concentration of total phenolic compounds, tannins and flavonoids in the leaves by polynomial 3 order equations. Conclusions: Our data indicates a certain impact of pesticides on the content of the total PC, tannins and flavonoids in apricot leaves, which explains the different antimicrobial activity on the same microorganisms of the tested extracts coming from. Keywords: Apricot leaves, phenolic compounds, antibacterial and antifungal activities, pesticides

Selenium Improves the Nutritional and Antioxidant Properties of Oregano (Origanum vulgare L.) Grown in Hydroponics

Oregano (Origanum vulgare L.) is one of the most commercially popular aromatic spices which has long been used in folk medicine as a medicinal plant due to the presence of a wide group of bioactive secondary metabolites. The experimental data available to date indicate that plants of individual species within the Lamiaceae family implement different strategies for the absorption and distribution of selenium (Se) and differ in their metabolic response to Se treatment. In this regard, the present study investigated the effect of Se application (in the form of sodium selenate) at various concentrations (2.0, 5.0, 10.0, 20.0, and 40.0 μM) on the growth and accumulation of Se in oregano plant shoots and roots, as well as on nutritional components and secondary metabolites in shoots. The addition of Se to the nutrient solution at concentrations of 2–20 μM did not adversely affect the growth and accumulation of biomass in the oregano plants, which were characterized by a significant ability to transfer Se from roots to shoots (the translocation factor was >2). The Se treatment enhanced the nutritional proprieties of the oregano and, particularly, it stimulated the accumulation of carbohydrates and proteins (by 30 and 17%) and minerals (calcium and manganese). The total contents of phenolic compounds, flavonoids, hydroxycinnamic acids, luteolin-7-glucoside and its derivatives, catechin, 3,4-dihydroxybenzoic acid, rosmarinic acid and oleanolic and ursolic acids, as well as the percentage of essential oil, showed a dose-dependent increase in the oregano under the Se treatment. Changes in the relative content of the four main components of oregano essential oil (sabinene, germacrene D, β-caryophyllene, and (Z)-β-ocimene) under the Se treatment were not significant. The relative proportions of β-caryophyllene oxide and terpinen-4-ol increased with Se concentration augmentation in the nutrient solution. The obtained results indicate the prospect of using Se at 5–20 μM concentrations in nutrient solution in hydroponically grown oregano to produce Se-biofortified plants with higher levels of compounds beneficial to health and antioxidant activity without yield reduction.

Phenolic Compounds, Antioxidant Activity, Sensorial Analysis and Metabolic Syndrome Enzyme Inhibition Properties of Calafate (Berberis microphylla) Fruit Juice Fermented by Patagonian Lactic Acid Bacteria.

Calafate is a native barberry of Patagonia, used in culinary and medicinal practices since ancient times. The aim of this work was to analyze the ability of lactic acid bacteria (LAB) isolated from calafate fruits and flowers, to increase the phenolic compound concentration and antioxidant capacity as well as to inhibit metabolic-related enzymes in fermented calafate juices. The sensory attributes of the selected fermented juice were also analyzed. The LAB strains grew between 1.33 ± 0.03 and 2.61 ± 0.30 log CFU/ml in the calafate juices at 24h. Fructobacillus fructosus B7 consumed glucose and fructose the most (2.30 ± 0.45g/L and 3.73 ± 0.44g/L, respectively) and produced mannitol (3.89 ± 0.77g/L). The fermented juice by Lacticaseibacillus paracasei B4 showed the highest total phenolic compound concentration (2662.58 ± 344.51mg GAE/100ml) and antioxidant capacity (38916.42 ± 2157.52 µmol TE/100ml). The fermented juices inhibited the activity of metabolic syndrome-related enzymes. The lower IC50 for α-glucosidase activity was observed for F. fructosus B7 and L. paracasei B4 (0.56 ± 0.10 and 0.64 ± 0.05mg GAE/ml, respectively) fermented juices, while for α-amylase the lowest IC50 values were determined for the L. curvatus B34 and L. paracasei B4 (0.34 ± 0.01 and 0.37 ± 0.06mg GAE/ml, respectively) juices. The relative amount of isorhamnetins, which can induce GLUT4 translocation to the plasma membrane preventing hyperglycemia, was increased in the L. paracasei B4 fermented juice. The L. paracasei B4 fermented juice had acceptable sensorial values for consumption.

Evaluation of Polyphenols, Antioxidant Activity, and Mineral Content in Honey Produced by <i>Apis mellifera</i> L. According to Floral Origin

Background/Objectives: Honey is in high demand because of its nutritional value, therapeutic properties, and sensory characteristics. Honey varieties were evaluated according to their floral origin and physicochemical composition, and total polyphenols, antioxidants, and minerals were analyzed for conformity and preference. Methods: Seven honey samples were analyzed for physicochemical composition using the Official Methods of Analysis method, total polyphenols using the Folin–Ciocalteu method, flavonoids using the ferric trichloride method, antioxidant activity and inhibitory concentration using the 2,2-diphenyl-1-picrylhydrazyl (DPPH) method, and ferric reducing capacity using the ferric-reducing antioxidant power (FRAP) method. Inductively coupled plasma optical emission spectroscopy was used to determine the mineral composition of the honey varieties. Results: The physicochemical compositions of the honey samples did not show significant differences and complied with national regulations. Total phenolic compound content was 336.9–1064.9 μg EAG/g, whereas flavonoids were between 0–151.9 μg EQ/g, with eucalyptus honey having the highest concentration. The antioxidant capacity measured using DPPH and FRAP was 0.095–0.186 and 0.168–0.654 mM TEAC/g, respectively. Variability was observed in the calcium (161.55 mg/kg in eucalyptus), magnesium (35.20 mg/kg in eucalyptus), potassium (901.17 mg/kg in eucalyptus), and sodium (172.18 mg/kg in pecan aroma) levels. Heavy metals did not exhibit significant values. The correlation between total flavonoid content and antioxidant capacity was weak; a strong correlation was observed between total phenolic compounds and antioxidant activity. Conclusions: The antioxidant activity, bioactive compounds, and minerals in honey vary according to its floral origin, which could be helpful in the pharmaceutical industry and gastronomy.

The study of the total antioxidant capacity of St. John’s Wort (Hypericum perforatum L.) herb

Aim. To determine the total antioxidant capacity of St. John’s Wort herb. Materials and methods. The content of phenolic compounds, anthraquinone derivatives, flavonoids, and derivatives of hydroxycinnamic acids was determined by the spectrophotometric analysis, while organic acids were identified by the alkalimetric method; the antioxidant activity of extracts obtained was evaluated by the potentiometric method. Results and discussion. The total antioxidant capacity of St. John’s Wort herb was 91.35 mmol-equiv/m dry weight, the total content of phenolic compounds was 22.70 mg of gallic acid/mL, anthraquinone derivatives – 0.46 mg of hyperecin/mL, flavonoids – 8.10 mg of rutin/mL, derivatives of hydroxycinnamic acids – 7.90 mg of chlorogenic acid/mL and organic acids – 10.80 mg of citric acid/mL in St. John’s Wort herb extracts obtained during the sequential exhaustive extraction. The correlation analysis showed a very high positive correlation between the antioxidant activity and the total content of phenolic compounds, flavonoids, hydroxycinnamic acid derivatives in St. John’s Wort herb extracts. Conclusions. The total antioxidant capacity of H. perforatum herb was 91.35 mmol-equiv./m dry weight. The results of the analysis of the BAS content and the antioxidant activity of H. perforatum herb extracts revealed that the aqueous extract had a significant content of phenolic compounds, flavonoids, hydroxycinnamic acids, organic acids and the antioxidant activity, while anthraquinone derivatives dominated in 96 and 60 % EtOH extracts. The quantitative analysis showed that flavonoids and hydroxycinnamic acids dominated among phenolic compounds. The results can be applied in developing optimal technologies for obtaining drugs based on the extract of H. perforatum herb.

Extraction of Bioactive Compounds and Influence of Storage Conditions of Raw Material Chamaenerion angustifolium (L.) Holub Using Different Strategies.

The study evaluates different preparation methods for identifying the best strategy for extracting biologically active compounds from raw Chamaenerion angustifolium (L.) Holub plant material. The methodologies include direct aqueous methanol extraction with a combination of natural aerobic and anaerobic fermentation for 24-72 h, followed by 35 °C and 60 °C drying. Furthermore, the study also focuses on determining the different temperature storage conditions on the stability of biologically active compounds. UV-VIS spectroscopy was used to quantitatively evaluate the total content of phenolic compounds, flavonoids, and radical scavenging activity. For qualitative analysis, chromatographic separation with electrochemical detection (ED) of extracted compounds, a gradient high-performance liquid chromatography (HPLC) system was used. Study results indicate that 48 h natural aerobic fermentation followed by 35 °C drying and 75% (v/v) aqueous methanol extraction yielded the maximum amount of biologically active compounds in Chamaenerion angustifolium (L.) Holub leaves, blossom, and stem samples. Freezing samples in liquid nitrogen had the lowest impact on the total content of phenolic compounds, flavonoids, and radical scavenging activity. HPLC-ED system results identified chlorogenic acid, oenothein B, trans-p-Coumaric acid, ellagic acid, and rutin in Chamaenerion angustifolium (L.) Holub leave samples.

Light Intensity Effects on Productivity and Post-Harvest Quality in Perilla frutescens Cultivated in CEA

Leafy vegetables, mainly lettuces, are currently the main crop cultivated in controlled environment agriculture (CEA), including vertical farming and plant factories. There is a rising demand to expand this portfolio with a wider variety of underutilized edible plants containing various bioactive compounds and sensory properties seeking to enrich human diets. However, the optimal cultivation conditions for these underutilized plants significantly differ from those optimized for lettuce, basil, and other popular CEA crops. Therefore, this study aims to explore the impacts of light-emitting diode (LED) lighting intensity (photosynthetic photon flux density, PPFD) on green leaf Perilla frutescens cultivated in CEA. Plants were grown under four levels of LED lighting PPFDs from 150 to 300 µmol m−2s−1 for 4 weeks. Plant biomass productivity, soluble sugar contents, antioxidant properties (DPPH, ABTS free radical scavenging activities, FRAP antioxidant power), and total contents of phenolic compounds in leaves were evaluated at harvesting time. Further, harvested plant material was stored in the dark, at +6 °C, and the water content, water loss and transpiration rate, leaf sugar contents, and antioxidant properties were monitored 1, 3, and 5 days after harvesting. The summarized data suggest that higher cultivation lighting PPFD results in better harvest quality preservation during post-harvest storage.

Physicochemical Characteristics of 'Wushan Plum' Subjected to Three Drying Methods.

In this study, the effects of hot air drying (HAD), freeze-drying (FD), and air-impingement jet drying (JD) on the physicochemical characteristics of 'Wushan plum' were analyzed. The results indicated three drying methods affected the browning, ascorbic acids, phenolic compounds, and antioxidant activities. The ascorbic acid content in HAD, FD, and JD samples was1.75±0.38, 5.88±0.56, and 4.73±0.75 mg/100 g, respectively, and the content of total phenolic compounds was 2.76±0.10, 3.05±0.04, and 2.83±0.24 mg/g, respectively. HAD samples had the lowest antioxidant activities as determined by DPPH⋅, ABTS+⋅, and FRAP assays. In addition, 11 phenolic compounds in 'Wushan plum' were quantified by UPLC-QqQ-MS/MS. The results showed that quercetin glycoside was the main compound, and its content was significantly reduced by these three drying methods. In all, this result indicated that JD would be a good choice for dying 'Wushan plum' considering the drying time, drying efficiency, and the integrated quality of the dried sample.

Antioxidant activities of aqueous and 70% ethanol extracts of akar kuning (Arcangelisia flava (L.) Merr) stem using the DPPH method

Background: Numerous herbs can be used as natural exogenous antioxidants and clinically proven effective as antioxidants. Objective: The primary objective of this study is to assess the antioxidant activity of the stems of akar kuning (Arcangelisia flava (L.) Merr). Method: This plant was extracted with aqueous solution using the decoction method and 70 % ethanol using the maceration method. Antioxidant activity was evaluated using the TLC-Bioautography sprayed with DPPH reagent for the qualitative method and microplate assay with DPPH for the quantitative method. This research also identified the total phenol from each extract which was measured using the Folin-Ciocalteu method. Result: Based on phytochemical screening, each extract contained flavonoids, polyphenols, anthraquinones, terpenoids, and saponins. TLC-bioautography showed flavonoids, polyphenols, and anthraquinones were responsible for antioxidant activity. Quantification of antioxidant activity results of aqueous and 70% ethanol extracts of akar kuning (Arcangelisia flava (L.) Merr) showed IC50 value at 78.8 ± 1.2 µg/mL and 142.8± 2.9 µg/mL respectively. The content of total phenolic compounds was 80.544 ± 2.6 mg GAE/ g and 52.522 ± 1.9 mg GAE/g. Conclusion: As observed in the study, Arcangelisia flava (L.) Merr extracts from both extraction methods possess an antioxidant.

No effect of grape juice on exercise-induced muscle damage or performance in male runners: a randomized, placebo-controlled, triple-blind clinical trial.

This study aimed to verify the effect of grape juice (Vitis Labrusca) intake on exercise-induced muscle damage (EIMD) and exercise performance parameters (5-km running time-trial [TT], running economy, and countermovement jump [CMJ]). Twenty trained male runners were randomized into two blinded groups and consumed either placebo (n=9) or grape juice (n=11) for six consecutive days (600 mL/day). On the fourth day, the participants performed a downhill running (-15%) at speed that elicited 70% V̇O2max for 20 minutes, to induce muscle damage, followed by assessment of running economy, 5-km TT, and CMJ tests. Blood samples were obtained before and after the exercise tests for quantifying total phenols, creatine kinase (CK), aspartate aminotransferase (AST), and lactate dehydrogenase (LDH). On the sixth day, blood parameters and CMJ were evaluated. A two-way ANCOVA mixed model was employed for data analysis, the effects were the juice groups, measurement and a interaction between the factors. EIMD was confirmed by increased levels of indirect markers (serum AST and LDH activities) and an impairment in TT and CMJ performances after 48 hours. The 5-km TT, economy, and CMJ were compromised after EIMD, to a similar extent in the groups. Blood concentrations of CK, LDH, AST, and total phenolic compounds presented similar time course behavior between the groups, showing no group × time interaction effects. In conclusion, grape juice consumption over six days did not attenuate EIMD markers or the impairment in running performance in trained male runners. (ReBEC number: RBR-9jkkvbb).

Microbiological Characteristics of Beef Sausage Enriched With Roselle (Hibiscus sabdariffa L.) Sepal Extract.

Adding plant extracts to sausage and other meat products is very important to improve their quality, safety, and durability. The aim of this study was to evaluate the microbiological properties of beef sausage enriched with roselle (Hibiscus sabdariffa L.) sepal extract. The total content of phenolic and flavonoid compounds in hydroalcoholic extract of Roselle sepals was measured by Folin-Ciocalteu test and aluminum chloride colorimetric method, and antioxidant activity was measured by DPPH method. Pectin was used to encapsulate the extract. The characteristics of capsules, including particle size, zeta potential, and capsule efficiency were measured. Minimum Inhibitory Concentration (MIC) and Minimum Bactericidal Concentration (MBC) of extracts were performed by tube dilution method. Microbial tests were performed on sausage treatment samples. Analysis of the obtained data was done using SPSS and Excel software. The study revealed that the total phenolic and flavonoid compounds in the extract were 174.6 mg of gallic acid per gram and 16.8368 mg of quercetin, respectively. The extract displayed the highest antioxidant activity at elevated concentrations. Particle size ranged from 16.833 to 640.534 μm. The zeta potential and capsule efficiency were found to be satisfactory. Compared to the encapsulated extract, the free roselle extract better inhibited Staphylococcus aureus (s. aureus), Salmonella typhimurium (S. typhimurium), and Escherichia coli (E.coli). During storage until day 20, these bacteria did not grow in the free or encapsulated extract groups. However, S. aureus appeared in the free extract group from day 25 and the encapsulated extract group from day 20. Roselle extract has antimicrobial properties that can improve the quality and safety of beef sausage during storage.

Functional and sensory evaluation of bread made from wheat flour fortified with wine byproducts

Grape pomace is the main byproduct of the wine industry and an important source of dietary fiber and phenolic compounds. Grape pomace powder (GPP) partially substituted 8, 10, 12, 15, and 25% of the wheat flour in bread formulations. The proximate composition, total dietary fiber content, phenolic compounds, texture profile, color, and bioaccessibility of phenolic compounds in vitro were measured in the bread. Bread sensory acceptance by consumers was determined using a 9-point hedonic scale. Compared with the control bread (CB), the 8% GPB-substituted bread presented the best results and exhibited an increase in total protein content (7.5%) and total dietary fiber content (6.1%). The total phenolic content was greater in GPB (5.1 mg GAE/g) than in CB (2.1 mg GAE/g). Adding GPP to the bread affected the color, and the color of the GPB-treated bread was darker than that of the CB-treated bread. Still, no significant differences were detected regarding the texture profile or consumer sensory acceptance between the GPB-treated and CB-treated bread. The in vitro analysis of phenolic compound bioaccessibility revealed no differences between the two samples during gastrointestinal digestion. GPP is an interesting byproduct that can be used in bakery. The replacement of 8% of the bread with GPP increased the nutritional content of the bread, particularly the protein, total dietary fiber, and total phenolic content, without affecting the texture or sensory acceptance of the bread. To understand the possible beneficial effect of GPB on consumers, further research on the bioavailability of phenolic compounds and the impact of dietary fiber increment needs to be assessed.Graphical

Effects of Thifluzamide Treatment on the Production of Cell Wall Degrading Enzymes in Rhizoctonia solani and Phenylpropane Metabolism in Pear Fruit.

The study aimed to investigate the effects of thifluzamide (2.67 mg/L) on 'Huangguan' pear fruit rot caused by Rhizoctonia solani during storage, as well as the activities of polygalacturonase (PG), pectin methylesterase (PME), polygalacturonic acid trans-eliminase (PGTE), pectin methyl trans-eliminase (PMTE), xylanase, and pectate lyase (PL) secreted by R. solani. The results showed that thifluzamide treatment significantly inhibited the activities of PG, PME, PGTE, PMTE, xylanase, and PL secreted by R. solani after 3 days in vitro culture, compared to the control. Thifluzamide also increased the activities of phenylalanine ammonia-lyase (PAL), cinnamate-4-hydroxylase (C4H), and 4-coumarate CoA ligase (4CL), and the contents of flavonoids and total phenolic compounds in pear fruit. Furthermore, thifluzamide increased the expression of PcPAL, PcC4H, Pc4CL, Pcβ-1,3-GA, PcLCH, PcF3H, and PcDFR involved in phenylpropanoid metabolism in pear fruit. In conclusion, thifluzamide treatment reduced the infection ability of R. solani by inhibiting the expression of the genes encoding cell wall-degrading enzymes in R. solani. At the same time, it inhibited the activities of cell wall-degrading enzymes induced resistance against R. solani infection in 'Huangguan' pears by promoting phenylpropane metabolism.

Effect of vermicompost on the nutraceutical quality of tender cladodes of Opuntia ficus-indica

The consumption of tender cladodes knows as “nopalitos” (Opuntia ficus-indica L. Miller.) has increased worldwide. That is because it is an important nutritional source in the human diet given its content of fiber, minerals, vitamins, phenolic compounds and secondary metabolites (antioxidants, phenols and flavonoids), which are essential for human health. The objective of this study was to evaluate the effect of doses of vermicompost (0, 5, 15 and 25 t ha-1) on the yield and nutraceutical quality of tender cladodes of O. ficus-indica. The measured variables were tender cladodes production and nutraceutical quality. The results showed no significant effect on the content of total phenolic compounds, total flavonoids and antioxidant capacity. However, the application of vermicompost showed significant effects on the yield, in which higher estimates were achieved for the highest dose with up to 100% compared to the control. The data obtained indicate that the dose of 25 t ha-1 of vermicompost promotes and increase in yield without compromising the nutraceutical quality of “nopalitos”.

Биохимичен състав на някои сортове ечемик, отглеждан в различни системи на земеделие

Biochemical analyzes were made of some varieties of barley grown in different farming systems, to establish the presence of antioxidants and other useful substances in their composition. The antioxidant capacity equivalent (vit. E), total phenolic content, total flavonoid content, total antioxidants, zinc, iron and sulfur were analyzed. The research was carried out at the Institute of Agriculture - Karnobat, Bulgaria and Helmholtz Zentrum München, German Research Center for Environmental Health, Research unit Microbe-Plant Interactions, Ingolstädterlandstr. 1, D-85764 Neuherberg, Germany. The data show significant differences in the biochemical characteristics of different barley cultivars depending on the type of cultivation. Under conventional cultivation, the cultivars showed high levels of 1000-grain weight, crude protein content, antioxidant activity, and iron and sulfur content. In organic cultivation, the cultivars have good indicators of weight per 1000 grains, antioxidant capacity, total flavonoid content and zinc content. In biodynamic cultivation, the varieties have increased values for some biochemical indicators. Sitara variety has the highest total phenolic compounds content (TPC content) and antioxidant activity (DPPH activity), while Obzor variety has the highest iron content. These data highlight the possibility of achieving higher levels of some beneficial parameters in barley through biodynamic and organic cultivation.