Total Phenolic Content Content Research Articles

Allicin and total phenolic content in ramps (Allium tricoccum Ait.) in relation to phenological stage, morphological traits, and harvest location

Ramps (Allium tricoccum Ait., Alliaceae/Amaryllidaceae) are an herbaceous perennial native to the forests of central/eastern North America. Ramps are consumed for their unique onion and garlic flavor. Knowledge of ramp phytochemistry is limited. Here the influence of plant part, phenological stage, morphology, and growing location on allicin and total phenolic content (TPC) in ramps was examined. Ramps were collected from wild populations across six sites in Pennsylvania at seven developmental stages. In spring, when leaves were present, allicin levels were 5 times greater in bulbs than leaves, and TPC in leaves was 4.5 times greater than bulbs. Allicin concentration was influenced by phenology and peaked at flowering in bulbs and at peak stage in leaves. TPC in bulbs and leaves was influenced by phenology and harvest location. TPC concentration was highest in bulbs and leaves at flowering and emergence, respectively. Stem color and leaf number had no influence on the phytochemicals measured.

CHARACTERIZATION OF EXTRACTIVE COMPOSITION IN THE WOOD AND BARK OF CAJUPUTI (MELALEUCA CAJUPUTI SUBSP. CAJUPUTI POWELL.) GROWN IN GUNUNGKIDUL, INDONESIA

The aim of this study was to analyze the extractive composition of the wood and bark of cajuput (M. cajuputi subsp. cajuputi) to consider the end use material according to the characteristics of the its extractives. Results showed that the extractives properties of M. cajuputi, i.e. the contents of n-hexane, methanol, hot water extractives and total phenolic content (TPC), flavonoid content (TFC) and total polysaccharides (TSP) were 0.84 to 1.05%, 1.00 to 1.03% and 1.43 to 1.46%, and 19.2 to 38.7 and 23.2 to 27.3 mg GAE/g dried extract, 11.8 to 16.0 and 7.55 to 14.0 mg QE/g dried extract and 79.3 to 102.8 and 148.8 to 165.9 mg Glu/g dried extract, respectively. Bark had higher extractive levels than wood. In addition, TPC and TSP in the bark were greater than in the wood parts, whereas the reverse trend was found in TFC. The relatively high contents of TPC and TFC in the wood and bark suggest that their potential antioxidant properties. Based on the GC-MS analysis, the high content of sterols-steroids (31.4%) and triterpenoids (21.9%) in the bark part will have potential in the field of pharmacology.

High-intensity ultrasound treatment of Atlantic cod: Impact on nutrients, structure, sensory quality, bioactivity, and in-vitro digestibility

This study evaluates the impact of high-intensity ultrasound (HIU) on the physicochemical properties and in-vitro digestibility of Atlantic cod (Gadus morhua). Various ultrasound durations (0–60 min) were applied to assess changes in color attributes, total antioxidant capacity (TAC), total flavonoid content (TFC), total phenolic content (TPC), total protein content, and in-vitro protein digestibility (IVPD). Results indicated HIU maximumly increased TAC, TFC, TPC, and peptide content before digestion by 7.28 % (US60), 3.00 % (US30), 32.43 % (US10), and 18.93 % (US60), respectively. While HIU reduced total protein content, it enhanced IVPD by up to 12.24 % (US30). Color attributes electron microscopy reflected structural changes in the cod samples, suggesting the effectiveness of HIU in altering protein structures. These findings highlight HIU’s potential as a non-thermal technique for improving the sensory and nutritional quality of Atlantic cod, offering valuable insights for the seafood processing industry and consumers.

Valorization of ultraviolet-C (UV-C) dose validation in spices

In this work, ultraviolet-C (UV-C) radiation was applied at dose levels of 0, 0.5, 1, 1.5 and 2.0 kJ.m–2 to evaluate changes on the antioxidant capacity of dried fennel seeds, chilli pepper, and coriander seeds powder during storage. The samples’ total phenolic content (TPC), total flavonoid content (TFC), 2,2-diphenyl-1-picrylhydra-zyl activity, and ferric-reducing antioxidant power (FRAP) were evaluated prior to and after storage for 6 and 12 months at 25°C and a relative humidity of 45%. The results showed that spices treated with UV-C doses had significantly greater content of TPC, TFC and FRAP during storage, compared to untreated samples. The validation of UV-C dose, as investigated by the partial least squares regression analysis, stated the most valid dose for each dried spice that improved its phenolic content and antioxidant activity prior to and after storage. These findings revealed that UV-C irradiation could help alleviate losses and sustain spices’ quality and shelf life as a postharvest treatment method.

Influence of Silver Nanoparticles on Germinated and Microwaved Chia Seeds (Salvia Hispanica L)

This study thoroughly investigated the impact of 60 ppm silver nanoparticles (AgNPs) on the germination process of chia seeds (Salvia Hispanica L.) and an examination of subsequent modifications induced by microwave treatment on AgNP-exposed seeds. The research findings highlighted a significant enhancement in seed germination percentage peaking at 81.67% on the fifth day particularly when exposed to a concentration of 60 ppm AgNPs. Concurrently, radicle length experienced a substantial increase indicative of improved early seedling growth. Morphological study was also studied by scanning electron microscopy. Results indicated that samples treated with microwave showed shrinkage and the samples treated with germination samples showed expansion. Furthermore, investigation of bioactive compounds indicated increased concentrations of total phenolic content and total flavonoids content in samples germinated with AgNPs simultaneously with increased antioxidant activity. In a nutshell, this study provided a comprehensive understanding of the impacts of 60 ppm AgNPs on germination and microwave treatment on chia seeds. The far-reaching implications span across agriculture, food science, and nutritional domains, providing a strong basis for potential future applications and further scientific examination.

Determination of health and nutritional benefits of jackfruits (artocarpus heterophyllus)

Jackfruit is one of the tropical fruits uncommonly consumed in Ghana. In this study, the nutritional and health benefits of the jackfruit pulp, together with its bark and leaves, were assessed. The methodology was centered on determining the macro- and micronutrient composition and some potential health benefits of the jackfruit pulps, barks, and leaves. The proximate analytical methods of the Association of Official Analytical Chemists (AOAC 2000) were used to quantify the macronutrients. The micronutrient contents were determined using spectrophotometric and non-spectrophotometric methods. The total phenolic content (TPC), total flavonoids content (TFC), and the β-carotene contents were determined using spectrophotometry as a means of measuring the health benefits of the samples. The crude protein, carbohydrates, and fiber content of the pulp were 1.05±0.06, 17.40±0.36 and 0.46±0.15 g/100 g of fresh fruit sample, respectively. The K, Ca, and P contents of the jackfruit pulps were 422.36±9.60, 69.91±1.66 and 61.17±0.01 mg/100 g of fresh fruit sample, respectively. The TPC, TFC, and β-carotenes content of the pulps were 65.9302±0.0163 mg GAE/100 g, 5.7620±0.0291 mg QE/100 g, and 2.43±0.06 mg/100 g, respectively. The results showed that jackfruit is rich in nutrients including minerals, phytochemicals and in relatively higher amount compared with other fruits.

Phenolic, Nutritional and Sensory Characteristics of Bakery Foods Formulated with Grape Pomace.

The potentiality of cv. Malbec grape pomace (GP) as a functional ingredient in the formulation of bakery foods (muffins, biscuits and cereal bars) was studied. The effect of GP addition on the phenolic compounds (PCs) composition, nutritional and sensory properties were evaluated. The addition of GP increased the content of dietary fiber, proteins, ash, total phenolic content (TPC), antiradical capacity (AC), anthocyanins and non-anthocyanin PCs while decreasing the carbohydrates content. The main PCs given by the GP to supplemented foods were quercetin-3-O-glucoside, rutin, caffeic acid, syringic acid and (+)-catechin. For anthocyanins, the acylated derivatives were more stable to heat treatment (baking) in food processing which was evidenced by a higher proportion of these PCs compounds when compared to the same derivatives quantified in GP. In general, when the TPC or individual concentrations of PCs were analyzed in a nutritional or functional context, one portion of the supplemented foods showed levels high enough to satisfy the recommended dose per day of these bioactive compounds. Additionally, the foods were well received by consumers during the sensory evaluation and supplemented biscuits received the highest acceptability. This study demonstrated that GP could be a viable functional ingredient in bakery foods to incorporate components like PCs and dietary fiber into traditional consumers' diets.

Computational Modelling for Optimization of Thermosonicated Sohshang (Elaeagnus latifolia) Fruit Juice Using Artificial Neural Networks

The study involved subjecting sohshang (Elaeagnus latifolia) juice (SJ) to thermosonications (TS), a process integrating ultrasound and heat, with a range of independent variables. Specifically, three explored distinct amplitudes (30%, 40%, and 50%) alongside three temperature settings (30°C, 40°C, and 50°C) and four treatment durations (15, 30, 45, and 60 minutes) were used in the experiment. A variety of quality parameters were analyzed such as antioxidant activity (AOA), ascorbic acid (AA), total flavonoid content (TFC), total phenolic content (TPC), yeast and mold count (YMC), and total viable count (TVC). Thermosonicated sohshang juices (TSSJ) successfully achieved highest content of AA (69.15±0.99 mg/100 ml), AOA (72.93±1.62%), TPC (122.03±4.23 mg GAE/ml), and TFC (116.14±3.29 mg QE)/ml) under ideal circumstances. Also, minimal TVC and YMC in these juices have been observed. The best results for AA and TFC were observed at 40°C with 40% and 50% amplitude over processing times of 45 and 60 min. To optimize the extraction processes with various objectives, artificial neural network (ANN) was established with an original experimental planning methodology. Overall, the investigation demonstrated that TS is an effective method to enhance the nutritional and microbiological qualities of sohshang fruit juice. The use of ANN in the optimization process is particularly valuable in achieving desirable outcomes. As the food and pharmaceutical industries seek natural and bioactive substances, TSSJ holds great potential for various applications.

Comparative seasonal analysis of IC50, total antioxidant capacity, phenolics, and flavonoids of some vegetable plants from the aquaponics system

Seasonal factors such as temperature, solar UV-light intensity, and daylight length can induce changes in the water quality properties and, hence, the nutritional compositions of plants. This comparative study was carried out for the consecutive four (4) seasons (winter, spring, summer, and autumn) to determine the influence of seasonal variations on the 50% inhibitory concentration (IC50), total antioxidant capacity (TAC), total phenolic content (TPC), and total flavonoid content (TPC) of the red chili fruit (RCF), red tomato fruit (RTF), green leafy spinach (GLS), and green leafy lettuce (GLL) collected from a coupled commercial aquaponics system. The IC50, TAC, TPC, and TFC concentration levels indicated a significant (P

Comparison of conventional and supercritical CO2 extraction techniques of Curcuma longa L. oleoresin and optimization of the spray drying process

Turmeric (Curcuma longa) is used as fresh turmeric and flour in Loreto, Peru. However, there are still no studies on the characterization and utilization of oleoresin as an input for the food industry. The objectives of this study were to compare conventional and supercritical CO2 extraction techniques of turmeric oleoresin and optimize the microencapsulation process through spray drying. Yield, curcuminoid content, total phenolic content (TPC), and antioxidant capacity (AC) of oleoresins obtained with supercritical CO2 and conventional extraction techniques were compared. Spray drying process parameters for microencapsulation of oleoresin were optimized. The highest extraction yield of oleoresin was obtained with ethanol and methanol. However, these extracts had low values of total curcuminoids of 25.81% and 29.31%, respectively. Oleoresins extracted with supercritical CO2 (SC-CO2), ethanol, and acetone showed high contents of TPC with 0.2697, 0.2602, and 0.2560 g GAE/g oleoresin, respectively, while oleoresin extracted with SC-CO2 had the highest AC by ABTS (2491.96 µmol TE/g oleoresin). Optimum conditions of spray drying were obtained with 190°C and a feed flow of 3.3 mL/min. In conclusion, Curcuma longa oleoresin is a valuable nutritional source for potential use in the food industry.

Crude extracts of <i>Momordica cochinchinensis</i> (Lour.) Spreng exerts antioxidant and anti-neuroinflammatory properties in LPS-stimulated BV2 microglia

Purpose: To evaluate the antioxidant and anti-neuroinflammatory properties of the leaves, seeds and pulp of Momordica cochinchinensis Spreng (commonly known as Gac) in vitro and in lipopolysaccharide (LPS)-activated BV2 microglial cells.
 Methods: Lipopolysaccharide was applied to BV2 cells for 24 h in the presence or absence of Gac extracts. Then, levels of reactive oxygen species (ROS) were assayed using CM-H2DCFDA method, while nitric oxide (NO) level was determined with Griess reagent. The levels of TNF-α and IL-6 were determined using ELISA. Three different assays were used for determination of in vitro antioxidant activities of the extracts, namely, 2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging; 2,2’-azinobis-3- ethylbenzthiazoline-6-sulfonic acid (ABTS) scavenging, and ferric-reducing antioxidant power (FRAP). Total flavonoids content (TFC) and total phenolic content (TPC) were also determined. 
 Results: There were significantly higher levels of ROS, NO, TNF and IL-6 in LPS-treated BV2 cells than in control cells (p < 0.05). However, exposure of LPS treated BV2 cells to the leaf, seed and pulp extracts of Gac led to marked decreases in levels of ROS and inflammatory mediators, when compared with untreated cells, with the seed extract producing significantly larger decreases in levels of ROS and inflammatory mediators than the leaf and pulp extracts (p < 0.05). The DPPH and ABTS radical scavenging activities and total reducing power activities of the seed extract were superior to those of the leaf and pulp extracts. Moreover, the seed extract showed higher contents of TFC and TPC than the other two extracts.
 Conclusion: Gac extracts exert antioxidant and anti-neuroinflammatory effects on LPS-activated BV2 cells and in an in vitro model. Therefore, Gac extracts, especially seed extract, may be beneficial in the preparation of innovative antioxidative and anti-neuroinflammatory herbal remedies, as well as dietary supplements.

Determination of Total Phenolic Content and Total Flavonoid Content of Nutmeg Flesh (Myristica Fragrans Houtt) Ethanol Extract from South Aceh Province

The nutmeg plant (Myristica fragrans Houtt) is often used as a medicinal ingredient and has medicinal efficacy. Nutmeg samples were obtained from South Aceh district, which is the main commodity obtained in the area. This study aims to measure the total phenolic content (TPC) and total flavonoid content (TFC) of the ethanol extract of nutmeg flesh. The dried nutmeg flesh was extracted (maceration) using an ethanol solvent, and the extract weight was 18.35%. The TPC and TFC analysis use the UV-visible spectrophotometer method and are measured at wavelengths of 759 nm and 495 nm, respectively. Gallic acid standards were used to measure total phenolic levels and quercetin standards to measure total flavonoid levels. Data of linearity, R square (R2), LoD, and LoQ were also calculated for each standard. The TPC and TFC contents in the ethanol extract of nutmeg flesh were found to be 76.972 ± 0.97 mg GAE/g and 15.625 ± 0.26 mg QE/g respectively. The presence of phenolic compounds and flavonoids shows that the ethanol extract of nutmeg flesh has high value metabolites that show good biological activity.

Antioxidant Potential, Phenolic Content, and Nitrate/Nitrite Content in Various Lettuce Varieties

<p>Ten lettuce varieties are analyzed for antioxidant activity, total phenolic, nitrate, and nitrite contents, and the effects of harvest maturity and cold storage in selected varieties are determined. Antioxidant activity and total phenolic content (TPC) are the highest in Red Oak, Red Coral, Red Rapids, and Grand Rapids; intermediate in Green Oak, Green Cos, and Frillice Iceberg; and the lowest in Butterhead, Mini Green Cos, and Head lettuce. Nitrate content is the highest in Red Coral, while the other 9 varieties have comparably lower contents. Nitrite content is inadequate and does not differ with variety. Harvest maturity of 45 days after transplanting (DAT) produced the highest antioxidant activity and TPC, much higher in Red Bowl and Red Butterhead varieties than in Mini Green Cos, Butterhead, Frillice Iceberg, and Green Big Bowl varieties. Storage at 8<sup>o</sup>C for 21 days has no remarkable effects on antioxidant activity, TPC, nitrate, and nitrite contents. Stored Red Bowl lettuce has higher antioxidant activity and TPC than Butter-head and Green Big Bowl varieties. Nitrate content decreases at the end of storage, while nitrite content is below 1 mg/kg FW during the entire storage period, regardless of variety.</p>

Phenolic profile of unripe areca nuts cultivated in various districts of Karnataka, India

AbstractBackgroundAnnual production of areca nut in Karnataka state exceeds 1.08 million tonnes, contributing 80% and 49% to Indian and global production, respectively. Areca nut (pericarp of Areca catechu L.) is found to be a rich source of valuable phenolic compounds. Total phenolic content (TPC) and total flavonoid content (TFC) were estimated in 21 unripe areca nut samples collected from the major areca nut growing regions of Karnataka state. Arecoline, a prominent alkaloid present in areca nut was estimated and phenolic profile of one areca nut sample was generated using UHPLC–MS/MS studies.ResultsA significant variability was found in TPC, TFC and arecoline content among the samples, belongs to different agroclimatic zones. Flavonoids were found to be the major phenolic compounds present in these unripe areca nut samples. The median values of TPC, TFC and arecoline were found to be 99.609 ± 0.002 mg gallic acid equivalent, 78.86 ± 0.007 mg catechin equivalent and 2.17 ± 0.13 mg/g of the sample on fresh weight basis. A positive correlation was found to exist between TPC and arecoline content in the green unripe areca nuts of 6–7 months' maturity. Through UHPLC–MS/MS studies, 61 prominent compounds have been identified.ConclusionThe TPC and TFC of areca nuts collected from different districts of Karnataka falling in various agroclimatic zones varied significantly. In general, the arecoline content found in all these samples was less than that reported elsewhere, and the variability among the samples was also found to be minimal. A positive correlation was observed between TPC and arecoline. UHPLC–MS/MS studies showed the presence of about 52 unique phenolic compounds.

Proximate Nutritional Analysis, Phytochemical Screening and Antioxidant Properties of Aqueous Extract of Neptunia oleracea Leaves

Neptunia oleracea also known as water mimosa is widely consumed by people worldwide including Malaysia. This plant was claimed able to treat several diseases such as epileptic convulsion, syphilis, jaundice, and bloody diarrhea. Moreover, it has been reported to possess antimicrobial, antioxidant, and anti-ulcer properties that benefit human health. Hence, this study investigates the content of macronutrients, micronutrients, phytochemical constituents, total phenolic content (TPC), total flavonoid content (TFC), and antioxidant properties in the aqueous leaf extract of this plant. The study found that N. oleracea leaves were possessed with high fiber (52%), moisture (23.33%), fat (5.33%), protein (5.25%), carbohydrate (6.42%), ash (7.67%), and mineral content with a sequence of Potassium > Calcium > Sodium > Phosphorus. A positive result of tannins, steroids, phenols, and flavonoids were detected. High values of TPC and TFC which were 136.19 ± 0.62 mg GAE/g and 829.17 ± 19.09 mg GAE/g of dry weight respectively were obtained. Meanwhile, the hydrogen peroxide scavenging activity of the plant extract produced an IC50 of 70.09 µg/mL. The presence of a high content of polyphenolic compounds may reflect the antioxidant properties of this plant. In conclusion, the aqueous extract of N. oleracea leaves showed the presence of various phytochemical constituents and has a high content of TPC and TFC which may be derived from its nutritional content. Hence, consumption of N. oleracea leaves is useful for human health and disease prevention.

Phytochemical Composition of Different Red Clover Genotypes Based on Plant Part and Genetic Traits.

Red clover (Trifolium pratense L.) is an important legume that is also known as a rich source of isoflavones, which are compounds with mild estrogenic activity. Therefore, this plant is often used as a raw material in the production of dietary supplements recommended in menopause. Many factors can influence isoflavone content, but those genetically related are considered to be the most important. Therefore, the aim of this study was to evaluate the phytochemical profile of different plant parts of 30 red clover genotypes grouped according to ploidy and country of seed origin by analyzing the content of dominant isoflavones, total phenolic content (TPC) and antioxidant activity. It was found that there are significant differences in the examined traits among plant parts. Red clover leaves had the highest total isoflavone content, with biochanin A as the dominant compound, while flower extracts had the highest TPC and antioxidant activity. Diploid and tetraploid genotypes were significantly different concerning the content of daidzein, genistein, formononetin and TPC with higher quantities in tetraploid samples. On the other hand, seed origin was not a useful separating factor for the analyzed samples. The results of this research indicate that ploidy, as a previously poorly studied factor, could influence isoflavone content in red clover.

Flours from Spondias mombin and Spondias tuberosa seeds: Physicochemical characterization, technological properties, and antioxidant, antibacterial, and antidiabetic activities.

Yellow mombin (Spondias mombin) and Brazil plum (Spondias tuberosa) seeds are byproducts of exploiting their pulp and currently have no relevant food or industrial applications. Thus, the present study aimed to evaluate the physicochemical, technological, and functional characteristics of flours obtained from yellow mombin (YMF) and Brazil plum (BPF) residues. The flours presented a high percentage of insoluble fiber (68.8-70.2g/100g) and low carbohydrate (2.7-4.0g/100g) and caloric (91.9-95.3kcal) values. The flours showed potential for technological application. In addition, the highest concentration of total phenolic content (31.1-50.2mgGAE/g) was obtained with 70% acetone, which provided excellent results for antioxidant capacity evaluated by 2,2'-azinobis (3-ethylbenzothiazoline-6-sulfonic acid) (81.0%-89.7%) and 2,2-diphenyl-1-picrylhydrazyl (60.6%-69.1%) radical scavenging capacity assays. Flour extracts in 70% acetone also exhibited inhibition of α-amylase (63.3%-78.8%) and amyloglucosidase (63.5%-71.0%). The antibacterial study revealed that extracts inhibited the growth of Escherichia coli, Burkholderia cepacia, and Burkholderia multivorans. Therefore, this study suggests the use of yellow mombin and Brazil plum residues for different food or industrial applications. PRACTICAL APPLICATION: The knowledge gained from this study will open a new approach to add value to yellow mombin and Brazil plum fruit seeds as sources of fiber and bioactive compounds, with promising application in the formulation of functional and nutraceutical products, benefiting both a sustainable environment and a sustainable industry.

Recovery Optimization of Plant Derived Antioxidants And Their Incorporation in Cosmetic Creams to Enhance Antioxidant Potential

Plants waste is enriched with valuable antioxidants. Extraction optimization, quantification of Total phenolic content (TPC) and evaluation of their anti-aging potential was the prime goal of this research study. Lime, Neem, Radish leaves, and carrot pulp were extracted with two types of solvents under various extraction conditions. The highest TPC were extracted through boiling water (2-3min) for all plant materials as follow: Neem leaves (112.3mg GAE/g), Lime leaves (108.5mg GAE/g), Radish leaves (76.02mg GAE/g) and Carrot pulp (65.84mg GAE/g); Highest free radical scavenging activities were achieved in Neem Leaves (92.82%), Lime leaves (92.34%), Radish leaves (87.4%) and Carrot Pulp (81.22%) under different extraction conditions. Water as extraction solvent yielded greater TPC values than ethanol. Upon the addition of phytoextracts, a substantial increase in the antioxidant activity of the cream samples was detected. Upon loading 2% lime extract, one cream sample exhibited a rise in TPC content from 1.8 to 54.05mg GAE/g and antioxidant activity from 19.34% to 95.35%. Cream samples infused with phytoextracts also showed notable antimicrobial activities. Conclusively, waste derived phytoextracts can be cost-effectively utilized in formulation of skin anti-aging creams.

Ultrasonic-assisted extraction, analysis and identification of water extract of propolis

Apis mellifera is one species of bee that produces propolis, a resin-based product. Propolis extraction using ultrasonic assistance is being widely studied. Using water as a solvent is a challenge to capture the bioactive components of propolis. This research aimed to determine the physicochemical quality resulting from the processing of propolis extract from Central Java by ultrasonics using water as a solvent at different temperatures and times. Raw propolis is extracted by the ultrasonic-assisted extraction method at low, medium, and high temperatures. Raw propolis is extracted by the ultrasonic-assisted extraction method at low, medium, and high temperatures. The study used nine treatments with three replications. The extraction time was carried out for 10, 20, and 30 minutes. The study used nine treatments with three replications. The results of the analysis showed that propolis extraction at different temperatures and times had a very significant effect (P<0.01) on the yield, total phenolic content (TPC), and total flavonoid content (TFC), with an average of 6.7–13.3%, 1.10–2.21 mg GAE/mL, and 0.07–0.32 mg QE/mL, respectively. Propolis extraction at different temperatures and times had no significant effect on tannin content, pH, and antioxidant activity. Regarding yield, TPC, TFC, and tannin content values, it was determined that extracting at high temperatures for 30 minutes produced the best results. High temperatures and long timespans are used for the best chance of collecting bioactive components.

Improvement of nutritional properties of regular and gluten-free cakes with composite flour.

This study was carried out to develop regular and gluten-free cakes with the high nutritional and functional value from composite flours. Composite flour was prepared by blending of equal amounts of chestnut, lupine and pumpkin flour. Wheat flour (for regular cake) and corn starch: rice flour blend (for gluten-free cake) used in cake formulation were replaced with composite flour in ratios of 9, 18, 27 and 36%, respectively. Composite flour had a significant (p < 0.05) effect on all color parameters of the crust and crumb of regular and gluten-free cake samples. Cake weight and hardness values increased with the use of composite flour in regular and gluten-free cake samples, and higher weight and hardness values were determined in gluten-free cakes. High composite flour ratios (27-36%) resulted in the lowest cake volume in both cakes. The gluten-free cake had lower ash, protein, antioxidant activity and total phenolic content (TPC) compared to the regular cake. The composite flour usage increased the ash, protein, antioxidant activity, TPC, and mineral contents of both cake samples. When the nutritional, functional, technological and sensory properties of cakes were evaluated together, it was concluded that the use of 9% composite flour was the most appropriate ratio for both cake types.