Total Phenolic Compounds Research Articles

Innovative of cascara as potential in beverage, food and their functional impact: a review

SummaryCascara's beverage and food innovation has sparked interest due to its unique flavour profile and potential health benefits. Cascara drink, which comes from dried coffee pulp husks, offers a distinctive aroma reminiscent of cherry, mango and tamarind. Research has highlighted cascara's high antioxidant content, making it a functional and healthy drink choice. Sensory analysis has shown that cascara drinks exhibit dominant citric acid and black tea flavours with a strong sour aroma, appealing to consumers who enjoy coffee and tea. Furthermore, post‐harvest processing significantly influences the chemical composition of cascara beverages, with different processing methods resulting in varying levels of caffeine, total phenolic compounds and antioxidant activity. This innovation not only offers a refreshing drink but also shows the potential of cascara to be a valuable source of antioxidants with diverse flavour profiles and contributing to the global market.

Unravelling the Antioxidant and Antimicrobial Effect of Tecoma Stans Extracts

Infectious diseases are a serious public health problem responsible for approximately 13.7 million deaths annually. The emergence of multidrug-resistant bacterial and fungi species highlights the urgent need to search for alternative treatment options. In this regard, medicinal plants traditionally used for the treatment of infections as well as associated symptoms constitute a starting point for the search of endogenous solutions. This study was designed to investigate the antimicrobial and antioxidant properties of Tecoma stans extracts. The extracts were prepared by maceration using hydroethanolic solution (30:70, v/v) solvent. Then the obtained extract was fractioned by liquid-liquid partitioning using different solvent with increase polarity (hexane, ethylacetate, n-butanol, and water). The qualitative composition was studied using colorimetric methods. Total phenolic and total flavonoids compounds were determine using Folin Cioclateu and Aluminium Chloride methods respectively. The antioxidant activity was performed targeting DPPH, ABTS scavenging and FRAP assays. The antimicrobial activity was done using microdilution coupled with resazurin based assay. The phytochemical study of T. stans hydroethanolic extract revealed the presence of tannins, flavonoids, polyphenols, cardiac glycosides, quinones and coumarins. metabolites. The quantity of polyphenols in T. stans hydroethanolic extract was 291,139 ± 3,164 - 882,918 ± 3,154 mgEQ/100 gMS while that of flavonoids was 3,965 ± 0,138 -303,266 ± 1,178 mgEQ/100 gMS. The T. stans hydroethanolic total extract displayed no antioxidant activity targeting DPPH and ABTS free radicals at the concentrations (SC50 >500). But extracts and fractions showed a good reducing potential (SC50 ranging from 7.89 ± 0.61 tio 39.88 ± 1.10 µg/mg). Likewise, T. stans hydroethanolic extract exhibited antimicrobial activity with the MIC spanning from 1 mg/mL to 32 mg/mL toward Escherichia coli, Staphylococcus aureus, Streptococcus .........

Impact of ultrasonic pretreatment on the color and antioxidant capacity of vacuum freeze-dried strawberries

To enhance the color quality and antioxidant potential of vacuum-freeze-dried strawberry tablets, ultrasonic waves were used as a freezing pretreatment. Results revealed that the * values of freeze − dried strawberries following ultrasonic pretreatment improved significantly by ∼60% and the C* values increased by 34.36%–51.65%. These findings suggest that ultrasonic pretreatment results in a brighter coloration of the strawberry samples. The ultrasound − assisted freezing treatment groups exhibited a significantly higher free radical scavenging ability compared with the nonultrasonic treatment group. This enhancement was attributed to the ultrasonic pretreatment, which increased the concentrations of total phenolic compounds, flavonoids, and anthocyanins, and effectively inhibited the activities of polyphenol oxidase and peroxidase, thereby reducing the content of red pigment in the strawberry samples. Furthermore, confocal laser scanning microscopy revealed a uniform distribution of sugar within the samples following ultrasonic treatment. Cluster analysis indicated that the primary indices influencing the color of the samples were total phenolic content and peroxidase activity. Therefore, the ultrasonic pretreatment method effectively enhances product color, inhibits enzyme activity, and increases anthocyanin content. This technology holds promising development prospects.

Enhancement of phenolic compounds bioaccessibility in jabuticaba wine through fermentation by Saccharomyces cerevisiae

Jabuticaba (Plinia cauliflora), a fruit native to Brazil, is known for the high phenolic content in its peel, which is usually discarded. The development of jabuticaba wine is an alternative for better nutritional and technological utilization of the fruit. In this context, the study is the first to investigate the biotransformation of phenolic compounds in jabuticaba during alcoholic fermentation by Saccharomyces cerevisiae and maturation. The research also explored the antioxidant and antiproliferative effects of the beverages, as well as their ability to inhibit α-glucosidase and lipase. Fermentation of jabuticaba significantly increased total phenolic compounds (4.91 ± 0.07-fold), total anthocyanins (5.62 ± 1.17-fold), cyanidin-3-glucoside (2.05 ± 0.74-fold), gallic acid (57.02 ± 3.70-fold), and protocatechuic acid (3.70 ± 0.51-fold), as well as the bioaccessibility of these compounds. The beverages also showed antiproliferative effects against cancer cells, antioxidant activities, and enzyme inhibition properties. Maturation at 4 ± 2 °C for 30 days reduced the cytotoxicity of the samples. Despite a reduction in phenolic concentration after digestion, the samples retained bioactive potential. These results establish reference data on the chemical composition and bioactive potential of jabuticaba wine.

Evaluating the Efficacy of Plant Extracts in Managing the Bruchid Beetle, Callosobruchus maculatus (Coleoptera: Bruchidae).

An estimated 2000 plant species have been employed for pest control worldwide. The use of these botanical derivatives is thought to be one of the most cost-effective and sustainable options for pest management in stored grain. The present study was designed to assess the efficacy of five plant extracts viz; Nicotiana tabacum L., Nicotiana rustica L., Azadirachta indica A. Juss., Thuja orientalis L., and Melia azedarach L. against Callosobruchus maculatus L. Plant species extracts were applied at six different concentrations, i.e., 0.5, 1.0, 1.5, 2.0, 2.5, and 3.0% in four replications. The phytochemical analyses of ethanolic extracts of five plant species showed variable amounts of phytochemicals i.e., alkaloids, flavonoids, saponins, diterpenes, phytosterol, and phenols. Total phenolic and flavonoid compounds were also observed. The efficacy of A. indica was highest, characterized by the lowest infestation rate (16.65%), host seed weight loss (7.85%), mean oviposition (84.54), and adult emergence (58.40%). In contrast, T. orientalis was found to be the least effective against C. maculatus, with the highest infestation rate of 25.60%, host seed weight loss of 26.73%, mean oviposition of 117.17, and adult emergence rate of 82.01%. Probit analysis was performed by estimating LC50 and LC90. The toxicity percentages of N. tabacum (LC50 = 0.69%, LC90 = 14.59%), N. rustica (LC50 = 0.98%, LC90 = 22.06%), and A. indica (LC50 = 1.09%, LC90 = 68.52%) were notable in terms of the lower LC50 and LC90 values after the 96-h exposure period against C. maculatus. Repellency was assessed by using the area preference and filter paper method. The repellency of C. maculatus on plant extracts increased with the increasing dose and time, such that it was the highest after 48 h. Likewise, at a 3% concentration, A. indica demonstrated 100.00% (Class-V) repellency followed by N. tabacum (96.00%, Class-V), N. rustica (74%, Class-IV), M. azedarach (70.00%, Class-IV), and T. orientalis (68.00%, Class-IV). Based on the findings of this study, we recommend integrating N. rustica, N. tabacum, A. indica, and M. azedarach for effective management of C. maculatus and highlight the potential of these plant species in the formulation of new biocidal agents.

Effective Detoxification of Olive Mill Wastewater Using Multi-Step Surfactant-Based Treatment: Assessment of Environmental and Health Impact.

Olive mill wastewater (OMW) poses a significant environmental challenge and health concern in olive-producing countries, including Jordan. Surfactant micelles are frequently employed as solubilizing agents to enhance the water solubility of chemical compounds. This study aims to leverage the sodium dodecyl sulfate (SDS) micelles in a multi-step process to detoxify OMW for agricultural and industrial uses and reduce its impact. The OMW was treated in multiple steps: screening, coagulation with different chemicals, and distillation with different surfactants. The treatment steps were monitored using LC-MS, GC-MS, ICP-MS, chemical oxygen demand contents, and total phenolic compounds. The detoxification of OMW was evaluated using standard germination assays, MTT assays using tissue culture, and toxicity assays using fluorescence bacteria. Following the treatment, the seed growth rate improved significantly from 0% to 100%. The GC-MS revealed a substantial decrease in pollutants. The concentration of polyphenols was reduced to 2.5%, while the COD level decreased to 35%. The toxicity in bacteria was significantly reduced in a time-dependent manner, and the toxicity in human cells decreased by 95%. Additionally, between 50% and 95% of metals in OMW were removed. The multi-step SDS-based approach successfully detoxified the OMW and enhanced water quality, which would pave the road for its direct application in industry and agriculture.

Development and characterisation of gluten‐free fresh pasta using teff, rice, and buckwheat flours enhanced with thermal waters: a mixture design approach

SummaryTo meet the demand for gluten‐free (GF) products, this study developed artisanal fresh pasta using teff, rice, and buckwheat flours, enhanced with mineral‐rich thermal waters (TW). A mixture design approach optimised flour proportions to balance texture, cooking time, water absorption, and cooking loss, along with functional properties such as total phenolic compounds (TPC) and antioxidant activity. Two promising formulations were identified: 36.3 g buckwheat, 9.35 g rice, and 9.35 g teff; and 27.5 g teff and 27.5 g buckwheat. These formulations, with and without TW, were evaluated for chemical, technological, microbiological, and functional attributes. The pasta had satisfactory technological properties, macronutrient levels comparable to standard pasta, and was rich in phenolic compounds with antioxidant activity. Ca, Zn, Fe, K, and Mn were predominant, although TW incorporation did not significantly affect their levels in the samples. All formulations showed microbiological stability for at least 3 days at 4 °C.

Efficiency of metal(loid) phytostabilization by white lupin (Lupinus albus L.), common vetch (Vicia sativa L.), and buckwheat (Fagopyrum esculentum Moench).

Erosion and leaching of metal(loid)s from contaminated sites can spread pollution to adjacent ecosystems and be a source of toxicity for living organisms. Phytostabilization consists of selecting plant species accumulating little or no metal(loid)s in aerial parts to establish a vegetation cover and thus to stabilize the contaminants in the soil. Seeds of white lupin, common vetch, and buckwheat were sown in greenhouse on soils from former French mines (Pontgibaud and Vaulry) contaminated with metal(loid)s including high concentrations of As and Pb (772 to 1064 and 121 to 12,340mgkg-1, respectively). After 3weeks of exposure, the growth of white lupin was less affected than that of the 2 other species probably because metal(loid) concentrations in roots and aerial parts of lupins were lower (5-20 times less Pb in lupin leaves on Pontgibaud soil and 5-10 times less As in lupin leaves on Vaulry soil than in vetch and buckwheat). To limit oxidation and/or scavenge metal(loid)s, white lupin increased the content of proline and total phenolic compounds (TPC) in leaves and roots by a factor 2 whereas buckwheat stimulated the production of TPC by a factor 1.5-2, and non-protein thiols (NPT) by factors around 1.75 in leaves and 6-12 in roots. Vetch accumulated more proline than white lupin but less NPT than buckwheat and less TPC than the 2 other plant species. The level of oxidation was however higher than in control plants for the 3 species indicating that defense mechanisms were not completely effective. Overall, our results showed that white lupin was the best species for phytostabilization but amendments should be tested to improve its tolerance to metal(loid)s.

Physiological and Biochemical Effects of Intermittent Warming on 'Marmandi' Turning Tomato Fruits During Low-Temperature Storage

This experiment was conducted on the variety 'Marmandi' turning tomato fruits to investigate the effect of intermittent warming temperatures during extended low chilling temperature storage (21 days) on the subsequent ripening quality of tomato fruits. The quality was measured by assessing the quantitative amount of total phenolic compounds, chlorogenic acid, and ascorbic acid, as well as the development of fruit color and the evaluation of chilling injury (CI) symptoms. The results indicated that the amounts of total phenolic compounds and chlorogenic acid increased significantly during continuous low-temperature storage and after subsequent transfer to room temperature, with this increase being associated with significant loss of ascorbic acid. More frequent periods of intermittent warming (IW) during low-temperature storage were very effective in significantly decreasing the rate of accumulation of phenolic compounds, chlorogenic acid, and ascorbic acid losses. A significant reciprocal relationship between the amounts of chlorogenic acid and ascorbic acid was observed. Additionally, the results showed that as IW time increased, its effectiveness in retarding CI significantly improved.

Assessment of the phenolic profile and biological activities of aqueous date seed extracts: A comparative analysis

Date palm fruit (Phoenix dactylifera L.) is a well-known fruit that has become increasingly popular among consumers due to its pleasant flavor, nutrient-dense content, and nutraceutical characteristics. Date seeds are the main by-product of date fruit consumption and processing. Date seeds are usually incorporated in animal feed; however, their application in human contexts, such as food products, remains minimal. Nonetheless, they contain significant amounts of bioactive phenolic compounds, primarily flavonoids, which possess potential health benefits. The current study investigated and compared the phenolic profile, antioxidant, and antibacterial activities of aqueous extracts of nine different date seeds varieties. The phenolic profile, analyzed using high-performance liquid chromatography (HPLC-DAD-ESI-MS), showed that total phenolic compounds ranged from 1.05 to 1.24 mg/g in Reziz and Naghal varieties, respectively, with flavan-3-ols predominating in all varieties. Results of the ABTS and DPPH assays revealed that the antioxidant activities against free radicals were directly correlated with the overall phenolic content, particularly for caffeic acid. Indeed, all date seeds possessed antibacterial capabilities, with a stronger effect observed on Listeria monocytogenes than Escherichia coli. Additionally, date seeds demonstrated a promising source of oil rich in oleic and lauric acids, both of which are considered beneficial for health. According to our findings, date seeds are a significant source of bioactive compounds, which renders them ideal candidates for potential inclusion in human diets as food additives and nutraceuticals.

Chemical characterization and biotechnological potential of Salvia rosmarinus Spenn essential oil nanoemulsions

This study aimed to determine the total phenolic compounds, evaluate the antioxidant and antiinflammatory activities of nanoemulsions (O/W) and essential oils (EOs) from Salvia rosmarinus (rosemary). The plant material was obtained in the city of São Luís (MA). The EO was obtained by the hydrodistillation technique in a modified Clevenger extractor, and the NOE’s by phase inversion. The chemical constituents of EO were determined by GC-MS. The determination of total phenolic compounds (TPC) was performed by the Folin-Ciocalteu method. The anti-inflammatory activity was performed by the method of protein denaturation, and the antioxidant activity was performed by the spectrophotometric method of scavenging hydroxyl radicals. The GC-MS allowed quantifying 1,8-cineol (30.22%), α-pinene (22.14%), camphor (18.33%), and camphene (10.36%) as major components of the EO. The TPC of the EO was quantified at 26.74 mg EAT g-1 and the refractive index at 1.466 nD 25°. In the antioxidant activity test, an EC50 of 80.33 mgL-1 was obtained for the EO and from 19.56 to 408.85 mg L-1 for the nanoemulsions. In the anti-inflammatory activity assay, an EC50 of 62.46 mgL-1 was obtained for EO and 64.96 to 4220.25 mg L-1 for NOE’s. Finally, the pharmacological activities tested showed efficient values for EC50, therefore being considered active. This activity is attributed to the chemical compounds present, thus encouraging studies with this species aiming at its potential application in a formulated bioproduct.

Effect of roasting temperature on the physicochemical characteristics, phenolic content and bioactive potential of Spondias spp. seed flours

The present study aimed to evaluate the effect of roasting temperature on physicochemical characteristics, phenolic content, and bioactive potential of yellow mombin (Spondias mombin L.) and Brazil plum (Spondias tuberosa) seed flours. The flours were characterized and roasted at 165 °C, 170 °C, 175 °C, and 180 °C for 6 min. After treatment, the samples were evaluated concerning color, total phenolic compounds, antioxidant activity, enzyme inhibition and technological properties. Thermogravimetric analysis and differential scanning calorimetry results showed a thermal resistance of the flours up to approximately 200 °C. The color parameters varied significantly between samples, darkening with increasing temperature. Phenolic compounds were partially degraded after roasting. However, the values obtained still guarantee the maintenance of antioxidant capacity, with IC50 (50% radical scavenging activity) values of up to 9.38 mg/mL, and in vitro hypoglycemic activity greater than 70%. Furthermore, all technological properties of the flours remained stable after roasting. Therefore, Spondias spp. seed flours after roasting can be used as a functional ingredient by the food industry.

Molecular analysis of the reactions in Salicornia europaea to varying NaCl concentrations at various stages of development to better exploit its potential as a new crop plant.

Freshwater scarcity demands exploration of alternative resources like saline water and soils. Understanding the molecular mechanisms behind NaCl regulation in potential crop plants becomes increasingly important for promoting saline agriculture. This study investigated the euhalophyte Salicornia europaea, analyzing its gene expression, yield, and total phenolic compounds under hydroponic cultivation. We employed five salinity levels (0, 7.5, 15, 22.5, and 30 g/L NaCl) across five harvests at 15-day intervals, capturing plant development. Notably, this design deviated from conventional gene expression studies by recording organ-specific responses (shoots and roots) in plants adapted to long-term salinity treatments at various developmental stages. The highest fresh mass of S. europaea was observed four months after germination in 15 g/L NaCl. Identifying a reliable set of reference genes for normalizing gene expression data was crucial due to comparisons across shoots, roots, developmental stages, and salinity levels. A set of housekeeping genes - ubiquitin c (SeUBC), actin (SeActin) and dnaJ-like protein (SeDNAJ) - was identified for this purpose. Interestingly, plants grown without NaCl (0 g/L) displayed upregulation of certain genes associated with a NaCl deficiency related nutritional deprivation. These genes encode a tonoplast Na+/H+-antiporter (SeNHX1), a vacuolar H+-ATPase (SeVHA-A), two H+-PPases (SeVP1, SeVP2), a hkt1-like transporter (SeHKT), a vinorine synthase (SeVinS), a peroxidase (SePerox), and a plasma membrane Na+/H+-antiporter (SeSOS1). Other genes encoding an amino acid permease (SeAAP) and a proline transporter (SeProT) demonstrated marginal or dispersing salinity influence, suggesting their nuanced regulation during plants development. Notably, osmoregulatory genes (SeOsmP, SeProT) were upregulated in mature plants, highlighting their role in salinity adaptation. This study reveals distinct regulatory mechanisms in S. europaea for coping with varying salinity levels. Identifying and understanding physiological reactions and sodium responsive key genes further elucidate the relationship between sodium tolerance and the obligate sodium requirement as a nutrient in euhalophytes.

Detection of phenolic compounds from olive oil using green extraction with deep eutectic solvent, cyclic voltammetry

In this study, it has been shown that the deep eutectic solvent containing lactic acid, water and glucose can be used to efficiently extract phenolic compounds (PC) from olive oils. No organic solvents were used for the extraction, making the method environmentally friendly. Further, these total PC (TPC) have been electrochemically determined using a novel screen-printed carbon electrode (SPCE) based on carbon nanofibers (CNFs), using cyclic voltammetry (CV) as a electroanalytical technique. Three different PC, namely p-coumaric, chlorogenic and gallic acid were solubilized in deep eutectic solvent (DES) and analyzed with the electrochemical sensor. For the individual PC excellent detection limits were obtained in the range from 0.0105 μM for gallic acid to 0.0253 μM for chlorogenic acid. After that, a series of six extra virgin olive oils (EVOO) samples and six pomace olive oil (POO) samples were used extract PC by liquid–liquid extraction in DES. The signals registered with the sensor by CV immersed in DES extracts were related to the PC amount of the samples. One of the novelties of this work consists in the use of CVs data for the classification of the EVOO and POO samples and to predict the PC content by PLS1 regression model. Furthermore, Folin-Ciocalteu method has been employed to determine the TPC of the DES extracts of olive oils. Excellent correlations between the voltammetric and spectrophotometric methods results have been obtained demonstrating that the applied methodology could be a considered green method for extraction and detection of PC from olive oils.

An Optimization of the Extraction of Phenolic Compounds from Grape Marc: A Comparison between Conventional and Ultrasound-Assisted Methods

The green extraction of total phenolic compounds, flavonoids, anthocyanins, and tannins from grape marc was optimized using response surface methodology. The extracts were characterized and analyzed using LC-ESI-QTOF-MS/MS, and free radical scavenging capacity was evaluated. An efficient green extraction method is crucial for improving the recovery rates of these high-value phytochemicals and for sustainably reusing wine by-products. Our study optimized parameters for both conventional and ultrasound-assisted extraction methods, including solution pH, extraction temperature, liquid-to-solvent ratio, and ultrasonic amplitude. The optimized conditions for conventional extraction were identified as 60% ethanol with a pH of 2, a solvent-to-solid ratio of 50:1, extraction time of 16 h at a temperature of 49.2 °C. For ultrasound-assisted extraction, the optimized conditions were determined as 60% ethanol with a pH of 2, a solvent-to-solid ratio of 50:1, and an amplitude of 100% for 5.05 min at a temperature of 60 °C. We also demonstrated that lowering the temperature to 49.5 °C improves the energy efficiency of the extraction process with a minor reduction in recovery rates. Considering all factors, ultrasound-assisted extraction is more suitable for efficiently recovering bioactive compounds from grape marc.

Impact of Spent Mushroom Substrate Combined with Hydroponic Leafy Vegetable Roots on Pleurotus citrinopileatus Productivity and Fruit Bodies Biological Properties.

Agricultural activities produce large quantities of organic byproducts and waste rich in lignocellulosic materials, which are not sufficiently utilized. In this study, alternative agricultural waste products, namely, spent mushroom substrate (SMS) from the cultivation of edible Pleurotus ostreatus mushrooms and the roots of leafy vegetables from hydroponic cultivation (HRL), were evaluated for their potential to be used as substrates for the cultivation of Pleurotus citrinopileatus and their effects on the quality, the nutritional value, the chemical properties (lipid, protein, carbohydrate, ash, fatty acid and carbohydrate composition) and the bioactive content (total phenolic compounds and antioxidant activity) of produced mushrooms. SMS and HRL (in different ratios with and without additives) and wheat straw with additives (WS-control) were used. During incubation, the linear growth rate of the mycelium (Kr, mm/day) was measured and used for screening. Mushroom cultivation took place in bags, where several characteristics were examined: earliness (duration between the day of substrate inoculation and the day of first harvest) and biological efficiency (B.E. %, the ratio of the weight of fresh mushrooms produced per dry weight of the substrate × 100). Furthermore, this study aimed to investigate the effect of the protein extract (PE) and carbohydrate extract (CE) of P. citrinopileatus after in vitro digestion (fraction less than 3kDa: PE-DP-3; digestate fraction: CE-D, respectively) on the expression of antioxidant-related genes in the THP-1 cell line. The results showed that mushrooms grown on SMS 50%-HRL 40% had the fastest growth (6.1 mm/d) and the highest protein and lipid contents (34.7% d.w.; 5.1% d.w.). The highest B.E. (73.5%), total carbohydrate (65.7%) and total phenolic compound (60.2 mg GAE/g d.w.) values were recorded on the control substrate. Antioxidant activity was observed in all extracts; the total flavonoid content was low in the samples, and the maximum total triterpene value was detected in SMS 80%-HRL 20% (9.8 mg UA/g d.w.). In all mushrooms, linoleic acid (C18:2) was the main fatty acid (above 60%), and fructose was the dominant individual saccharide. In the investigation of the regulation pathway, NFE2L2 gene expression was upregulated only in the SMS 60%-HRL 40% intervention during incubation with CE-D samples. Additionally, the transcription levels of antioxidant-related genes, SOD1, CAT, HMOX1 and GSR, were increased in the SMS 60-30% intervention. Compared to WS, the alternative substrates are observed to trigger a pathway concerning CE that may resist oxidative stress. This study supports the utilization of agricultural byproducts through sustainable and environmentally friendly practices while simultaneously producing high-value-added products such as mushrooms. Therefore, alternative substrates, particularly those containing HRL, could serve as natural sources of antioxidant potential.

Preparation and Analysis of Physicochemical Properties, Antioxidant and Antibacterial Activities of Kombucha Tea Produced from Beijing Bamboo Leaf Tea (Dendrocalamus sp.) and Green Tea

Beijing bamboo (Dendrocalamus sp.), belonging to the Poaceae family, has been largely neglected and underutilized, particularly its leaves. This study aims to investigate the physicochemical properties, antioxidant, and antimicrobial activities of Beijing bamboo leaf and Beijing bamboo leaf kombucha. Hot air drying was conducted at temperatures of 60, 65, and 70ºC, with results indicating that 65ºC is the optimal drying temperature for achieving the highest levels of total phenolic compounds, flavonoids, and antioxidant activities. Beijing bamboo leaf tea underwent a 21-day fermentation process with a kombucha consortium comprising yeasts and acetic acid bacteria. The results showed that the changing trends of pH, total acidity, and total soluble solids were similar between kombucha produced from Beijing bamboo leaf tea and green tea. Fermentation notably enhanced the antioxidant activity of the kombucha, as evidenced by DPPH and FRAP assays, which correlated with increases in phenolics and flavonoids. The antimicrobial efficacy was assessed through the agar diffusion method and minimum inhibitory concentration (MIC), revealing that both Beijing bamboo leaf tea and green tea suppressed the growth of pathogenic bacteria, including Salmonella Typhimurium DMST 562, E. coli DMST 4242, Bacillus cereus DMST 5040, Staphylococcus aureus DMST 8840, and Pseudomonas aeruginosa DMST 4739. Notably, kombucha from green tea exhibited superior antimicrobial effects compared to Beijing bamboo leaf tea kombucha. Additionally, fermentation of Beijing bamboo leaf tea resulted in higher counts of yeast, acetic acid bacteria, and lactic acid bacteria throughout the fermentation process than those observed in green tea kombucha. These findings highlight the potential of Beijing bamboo leaves as a valuable resource for developing functional properties in underutilized plant resources, offering promising applications in the food and health industries.

Antimicrobial Activity of Euphorbia helioscopia L. Against Methicillin-Resistant Staphylococcus aureus (MRSA) In Vitro.

Antimicrobial resistance is currently one of the most significant threats to medical science, necessitating the exploration of new antimicrobial agents. Methicillin-resistant Staphylococcus aureus (MRSA) can lead to various severe conditions such as endocarditis, meningitis, abscesses, and sepsis, and conventional antibiotics such as beta-lactams are ineffective for treating these diseases. Therefore, it is imperative to search for novel chemical substances with antimicrobial effects against MRSA. This study aimed to investigate the bioactive chemical compound extracts isolated fromEuphorbia helioscopiaL. plant material against clinical samples of MRSA collected from the Hospital of Lithuanian University of Health Sciences Kaunas Clinics. Methodology: Bioactive compounds from the aboveground parts ofEuphorbia helioscopiaL. were isolated using methanol extraction of herbal material followed by lyophilization. The total phenolic compound concentration was determined using the Folin-Ciocalteu method.Antioxidant power was assessed through the ferric reducing antioxidant power (FRAP) assay, chemical composition was analyzed via high-performance liquid chromatography (HPLC), and antimicrobial activity against MRSA was evaluated using the disc diffusion method. The lyophilized extract of Euphorbia helioscopia L. exhibited antimicrobial activity against two out of five strains of MRSA. Seven phenolic compounds were identified, three of which were not previously reported as constituents of Euphorbia helioscopia L. More than a third of the isolated compounds were phenolic compounds. Conclusion: Euphorbia helioscopia L. exhibits antimicrobial properties effective against certain strains of MRSA.

Coloured Cereals: Nutritional Benefits and Therapeutic Properties

: Worldwide, cereals are staple foods and are needed for proper growth and development of humans. In the food industry, coloured cereals have gained popularity as potential nutraceuticals. These are high in phytochemicals, which are crucial in protecting the body from allergies, cancer, diabetes, and cardiovascular disease. Due to their strong antioxidant effects, phenolic compounds have sparked a lot of interest in many scientific fields. Anthocyanins have the potential of functional food ingredient. Anthocyanins are the ubiquitous family of natural pigments which are found in large quantities in various cereals such as corn, wheat, barley, rice, sorghum and its varieties and various colored cereals like black, red, and pink cereals. Cereals contain phenolic compounds which are found in either bound or Free State, which is called the total phenolic compound content. The present review provides health benefits properties of various photochemical of cereals, including phenolics, flavonoids, anthocyanin, proanthocyanidins, tocopherols and phytates.

Cascara Pulp: A Novel Ingredient for Healthy Kombucha by Using Honey and Brown Sugar

ABSTRACT This study investigates the effects of brown sugar and honey on microbial counts, antibacterial activity, chemical compositions, and biological activities of cascara kombucha beverages after 12 days of fermentation. Concentrations of 5, 10, and 15 g of brown sugar or equivalent volumes of honey were used per 100 mL of cascara kombucha to evaluate changes in parameters such as pH, acetic acid, sugar, alcohol content, total phenolic content, and antioxidant activity. The results indicated that the microbial composition and pH of the products remained consistent at all concentrations of honey (H) and brown sugar (BS). Cascara kombucha with 15% brown sugar had significantly lower acetic acid content and higher brix as compared with 5% and 10% honey. The alcohol concentration in cascara kombucha with 15% brown sugar was comparable to that with the same levels of honey. Increasing the amounts of brown sugar or honey significantly increased the total phenolic compounds but decreased the antioxidant capacity of cascara kombucha. Additionally, kombucha samples with honey demonstrated better inhibiting the growth of E. coli than brown sugar. Thus, the use of cascara pulp as a novel ingredient in health-promoting kombucha highlights the significant impact of honey and brown sugar on its chemical composition and biological activities.