Total Phenolic Content Content Research Articles

Valorization of Garlic Peel as a Potential Ingredient for the Development of ValueAdded Rice Based Snack Product Pukhelein

The present study was designed to develop and evaluate the nutritional, functional, sensory properties and texture profile data of garlic peel powder fortified viz. 2%, 5% and 10% value added pukhelein and compared with control sample. Garlic peel showed crude fiber, carbohydrate and ash content viz. 60.57%, 21.71% and 16.34%, total phenolic content (TPC) of 108.79 µg/ml GAE, total flavonoid content (TFC) of 33.27 mg Quercetin/ml and antioxidant activity (33.38 mg/ml) respectively. 5% formulation exhibited the highest crude fiber, protein content, TPC (326.6 µg/ml GAE), TFC (91.38 mg Quercetin/ml) and total antioxidant content (54.68 µg/ml).Sensory evaluation data showed good result in 5% formulation in terms of appearance, texture and taste. Texture profile analysis showed that a considerable decrease in hardness, springiness, cohesiveness, gumminess and chewiness and resilience. The outcome of the study revealed that 5% garlic peel powder fortified pukhelein exhibited the best result among all formulations.

EFFECT OF PARTIAL SUBSTITUTION OF SPRAY DRIED RIPE HOM THONG BANANA POWDER WITH HOM THONG BANANA FLOUR ON IN VITRO STARCH DIGESTIBILITY AND ANTIOXIDANT PROPERTIES OF HOM THONG BANANA TABLETS AND THEIR CHEMOMETRICS

Hom Thong banana flour (HTBF) contains the large amounts of the phenolic compounds and resistant starch (RS). The application of HTBF in food products improves their antioxidant activities and glycemic index (GI). The objective of research was to estimate the different ratios of spray dried ripe Hom Thong banana powder (SDRHTBP) to HTBF, 95:5 and 90:10 on the color, hardness, resistant starch (RS), non-resistant starch (Non-RS), and total starch (TS) contents and in vitro starch hydrolysis index (HI), estimated glycemic index determination (EGI), total phenolic content (TPC), Trolox equivalent antioxidant capacity (TEAC), and chelating ability on Fe2+ of Hom Thong banana tablets (HTBT). When increased substitution ratios of HTBF, the L*, a*, and b* values and the hardness value, HI, and EGI of HTBT decreased; whereas, the TPC, chelating ability on Fe2+ assay, TEAC, and RS content increased. Obviously, the higher substitution ratios of HTBF were related to those parameters. Using PCA, the correlation among these parameters clearly revealed which TPC and RS contents were good indicators for Non-RS content, HI, EGI, chelating ability on Fe2+ assay, TEAC, L*, a*, b*, and hardness. Eventually, the HTBF substitution can be an alternative way to help reducing a sugar level used in the confectionery production and to get a novel confectionary with health benefits.

Value-Added White Beer: Influence of Red Grape Skin Extract on the Chemical Composition, Sensory and Antioxidant Properties

This work aimed to improve the functionality of beer by increasing the level of antioxidant activity through the addition, up to acceptable sensory amounts, of red grape skin extract. A commercial hefeweizen beer was supplemented with different concentrations (1, 5, and 10 mg/mL) of grape skin extract (GSE). The phytochemical characterization of GSE and supplemented beer samples was achieved in terms of the total phenolic content (TPC), total flavonoid content (TFC), and total monomeric anthocyanin content (TMA). Additionally, the antioxidant activity of the samples was assessed using a variety of radical scavenging tests. The addition of various concentrations of GSE significantly increased the TPC and TFC content of beer samples, from 3.167 to 4.477 mg GAE/mL and from 0.841 to 1.226 mg CE/mL, respectively. The TMA content of the GSE-supplemented white beer samples ranged from 0.005 to 0.027 mg C3G/ mL. Consequently, the antioxidant capacity of the beer samples increased with the level of GSE addition. The obtained results suggest the potential of using GSE as a functional ingredient for beer production.

Optimized Green Extraction of Polyphenols from Cassia javanica L. Petals for Their Application in Sunflower Oil: Anticancer and Antioxidant Properties.

The total phenolic content (TPC) from Cassia javanica L. petals were extracted using ethanolic solvent extraction at concentrations ranging from 0 to 90% and an SCF-CO2 co-solvent at various pressures. Ultrasound-assisted extraction parameters were optimized using response surface methodology (RSM). Antioxidant and anticancer properties of total phenols were assessed. An SCF-CO2 co-solvent extract was nano-encapsulated and applied to sunflower oil without the addition of an antioxidant. The results indicated that the best treatment for retaining TPC and total flavonoids content (TFC) was SCF-CO2 co-solvent followed by the ultrasound and ethanolic extraction procedures. Additionally, the best antioxidant activity by β-carotene/linoleic acid and DPPH free radical-scavenging test systems was observed by SCF-CO2 co-solvent then ultrasound and ethanolic extraction methods. SCF-CO2 co-solvent recorded the highest inhibition % for PC3 (76.20%) and MCF7 (98.70%) and the lowest IC50 value for PC3 (145 µ/mL) and MCF7 (96 µ/mL). It was discovered that fortifying sunflower oil with SCF-CO2 co-solvent nanoparticles had a beneficial effect on free fatty acids and peroxide levels. The SCF-CO2 method was finally found to be superior and could be used in large-scale processing.

Total phenolic content (TPC) in Catharanthus roseus and Clitoria ternatea leaves extract

Catharanthus roseus or “Kemunting Cina” and Clitoria ternatea or “Bunga Telang" had a long reputation as a traditional remedy in South East Asia. One of the important components that contribute to these plants' remedial capabilities is the secondary metabolic known as phenolic. In this study, the Total Phenolic Contents or TPC in Catharanthus roseus and Clitoria ternatea leaves extract have been obtained and compared. Leaves from both species were dried and the extract was acquired using 90% ethanol via a rotary evaporator. Two major tests were conducted which are the qualitative test and quantitative test. The qualitative test was done to ensure the existence of phenolic in the samples. Meanwhile, the quantitative test is to measure the concentration of phenolic in the samples. Both samples show a positive result in a qualitative test where the extract of the sample changed from green to dark green in the Ferric Chloride test. Next, Folin- Ciocalteu assay acted as the quantitative test to determine the TPC in the samples, and the absorbance was measured at 760 nm. The test was triplicated to ensure the consistency of the results. The total phenolic content for Catharanthus roseus is 36.33600 ± 0.935313mg/GAE and Clitoria ternatea is 7.35767 ± 0.046188mg/GAE. The TPC in Catharanthus roseus is higher than Clitoria ternatea. The t-test shows that there is a significant difference in concentration of total phenolic content between Catharanthus roseus and Clitoria ternatea (p

Leaf fitness and stress response after the application of contaminated soil dust particulate matter

In this study, we observed the effect of the application of soil dust enriched with risk elements (Cd, Pb, As and Zn) to leaf surfaces of lettuce (Lactuca sativa var. capitata) while it was grown under hydroponic conditions. This study aimed to determine how low soil dust particulate matter (PM) doses affected the activity of or damaged the photosynthetic apparatus and how the uptake of risk elements was associated with both epigenetic changes (5-methylcytosine content, i.e., 5mC) and stress metabolism. During the study, we obtained many results pertaining to risk element contents and biochemical (total phenolic content (TPC), malondialdehyde (MDA) content and the amount of free amino acids (AAs)) and physiological (photosynthesis parameters: net photosynthetic rate, transpiration rate, intercellular CO2 concentration, stomatal conductance, instantaneous water-use efficiency, maximum quantum yield of PSII, chlorophyll and carotenoid contents, and leaf water potential (WP)) plant features. The results showed an increase in MDA and 5mC. However, the transpiration rate, WP and free AAs decreased. In conclusion, contamination by very low doses of soil dust PM had no direct or significant effect on plant fitness, as shown by the TPC and 5mC content, which indicates that plants can overcome the oxidative stress caused by the accumulation of risk elements. From the above, we propose the use of epigenetic changes as biomarkers of potential changes in the activation of plant metabolism under stress caused by environmental pollution.

Root extracts of Saussurea costus as prospective detoxifying food additive against sodium nitrite toxicity in male rats

The goal of this study was to investigate the effects of three different extracts of Saussurea costus roots (ethanol, methanol, and water) as a food additive in alleviating the harmful effect of sodium nitrite in rat meals. Thirty-five adult male rats were divided into five groups as follows: control, sodium nitrite (NaNO2; 75 mg/kg BW, single oral dose), S. costus 70% ethanol, 70% methanol, and aqueous extracts (300 mg/kg BW), respectively for four weeks followed by a single dose of NaNO2 24h before decapitation. Results showed that the 70% ethanol extract of S. costus has a higher concentration of total phenolic content, total flavonoids, and antioxidant effect than the 70% methanol and water extracts. Rats pretreated with S. costus extracts reduced the harmful effects induced by NaNO2 and improved the hematological parameters, liver, and kidney function biomarkers as well as lipid profile as compared to the NaNO2 group. Furthermore, S. costus improved the histopathological alterations in the liver and kidney induced by NaNO2 and improved meat sensory evaluation. Conclusively, the 70% ethanol extract of S. costus roots is the most effective extract as an antioxidant against the toxicity of sodium nitrite in male rats and might be used safely as a natural additive in the food industry.

The Effect of In Vitro Gastrointestinal Digestion on the Antioxidants, Antioxidant Activity, and Hypolipidemic Activity of Green Jujube Vinegar.

Healthy fruit vinegar has been extensively favored in China in recent years. As a new type of fruit vinegar developed by our laboratory, green jujube vinegar has the characteristics of good taste and rich nutrition. To study the effect of in vitro gastrointestinal digestion on the antioxidant and hypolipidemic activity of green jujube vinegar, so as to provide basic data for research and the development of healthy food antioxidants, including the total phenolic content (TPC), total flavonoid content (TFC), total acid content, and volatile acid content, were measured. The antioxidant activity was measured by using 2,2-Diphenyl-1-picrylhydrazyl (DPPH) and 2,2′-Azino-bis(3-ethylbenzthiazoline-6-sulfonic acid) (ABTS) free radical scavenging methods and the ferric reducing antioxidant power assay (FRAP), and the hypolipidemic activity was measured by cholesterol adsorption and the sodium cholate adsorption capacities. The results show that gastric digestion significantly (p < 0.05) decreased the TPC, TFC, total acid content, and volatile acid content, for which the highest reductions were up to 54.17%, 72%, 88.83% and 82.35%, respectively. During intestinal digestion, the TFC remained at a high level and unchanged, and the TFC and volatile acid content significantly (p < 0.05) decreased by 72.66% and 89.05%, respectively. The volatile acid content did not significantly (p > 0.05) change within 2 h. The ABTS free radical scavenging ability and the reducing power free radical scavenging rate were correlated with the TPC, TFC, and total acid contents, and the DPPH free radical scavenging ability and cholesterol adsorption capacity were not. These findings suggest that green jujube vinegar can be a potential functional food for people’s use.

Evaluation of Factors Affecting Microbial Growth Inhibition and Optimization Using Pineapple Leaves Juice

This study optimized microbial growth inhibition conditions using pineapple leaf juice (PLJ). The sugarcane press machine was used to press the PLJ. The study considered four factors to be analyzed by Two-level factorial design (TLFD), which are microbial inhibition time (0.5–5 h), the concentration of total phenolic content (TPC) (0.2563–0.5127 mg GAE/ mL), temperature (26–37 °C), and the ratio of PLJ to microbe (PLJ/M) (v/v) (1:1 and 1:3). Colony-forming unit (CFU) method was employed to measure microbial growth inhibition. The microbial growth inhibition was expressed as a percent in terms of CFU/mL. A central composite design (CCD) experimental design created using response surface methodology (RSM) determined the optimum temperature (35–39 °C) and microbial inhibition time (10–50 min) of microbial growth inhibition. The best conditions were 0.5 h of microbial inhibition time, 0.5127 mg GAE/mL of TPC, 1:1 PLJ/M, and a temperature of 37 °C. The analysis of variance (ANOVA) showed that temperature (Factor C) has the greatest contribution (1.56%) to inhibiting microbial growth, accompanied by TPC concentration in PLJ (Factor B) with 1.27%, microbial inhibition time (Factor A) with 1.07% and PLJ/M (Factor D) 0.29%. Optimization studies show that at an optimum temperature of 37 °C and an inhibition time of 34.25 min, maximum microbial growth inhibition of 94.73% with a minimum value of 9.12×104 CFU/mL was achieved. This research suggests that PLJ can be utilized as a value-added natural product for application in the agricultural sector.

Phytochemical Profile and Pharmacological Activity of Vernonia amygdalina Delile Stem Bark Extracts Using Different Solvent Extraction

BACKGROUND: Vernonia amygdalina is a native plant from Africa which is widely distributed to Asia, especially in Indonesia. Parts of V. amygdalina such as roots, leaves, and bark are used by the community as traditional medicines such as antidiabetic, antibacterial, and anticancer. AIM: This study aims to show the effect of solvents in the V. amygdalina stem bark extraction process on phytochemical’s content and their correlation with pharmacological activities. METHODS: V. amygdalina extract from stem bark in this study was obtained using the maceration method with different solvents. The extracts were investigated for total phenolic content (TPC) and total flavonoids content (TFC) using calorimetry assay. Principal Component Analysis (PCA) was used to grouping the extracts based on Fourier-transform infrared (FTIR) data. Antioxidant activity of the extracts was done using 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2’-azino-bis (3-ethyl benzhothiazoline sulphonic acid) (ABTS) assay. While, the cytotoxic activity of the extracts was carried out using MTT assay on PANC-1 cell line. The correlation phytochemical content and pharmacology activities of extracts were analyzed using person correlation method. RESULTS: There were significantly different TPC and total flavonoid content of extracts (p &lt; 0.05). The ethyl acetate extract was identified to have the highest TPC, TFC, DPPH, ABTS, and cytotoxic values of 3.61 ± 0.03 mg GAE/g dry powder, 25.12 ± 0.09 mg QE/g dry powder, 27.12 ± 0.65 μg/mL, 67.02 ± 0.23 μg/mL, and 33.83 ± 0.82 μg/mL, respectively (p &lt; 0.05). This is supported by PCA analysis which shows that there are differences in extracts based on FTIR data and there is a strong correlation between TPC and TFC values with antioxidant and cytotoxic activities. CONCLUSIONS: This study report that each extract of V. amygdalina stem bark gives a distinct phytochemical profile (TPC, TFC, and FTIR spectrum) that contributes to the antioxidant activity and cytotoxic activity.

Effect of Spice form and Extraction Period on Total Phenolic Content of Selected Ugandan Spices

Introduction: Spice consumption is one of the globally recognized healthy nutritional practices. Most spices contain phenolic compounds that may prevent or prolong the onset of non-communicable diseases. The harvesting, processing and preparation procedures of such spices may influence the phenolic amount extracted and eventual biological availability. Literature about how extraction period and spice form affects total phenolic content yield in water infusions is scanty.&#x0D; Aim: This study determined the effect of spice form and length of extraction time on the total phenolic content (TPC) yield of the selected Ugandan spices infused in water.&#x0D; Methods: Samples of Ocimum gratissimum, Allium sativum, Cymbopogon citratus and Zingiber officinale, were collected in triplicates from Kanungu, Bushenyi and Lugazi Districts, in Uganda. Fresh and dry samples of these spices were infused in hot water for four minutes and 40 minutes and sieved with Whatman paper, No. 1. Phenolic content was measured with a spectrophotometer at Makerere University, Biochemistry Department, following Folin-ciocalteu method, using gallic acid as the reference standard. Results were analyzed using GraphPad Prism 8.0.1 software.&#x0D; Results: Higher TPC yield was generally observed in dry samples compared to the flesh ones and 40-minute extracts of both fresh and dry samples also had higher TPC content compared to the four minutes ones. The highest TPC yield was observed in Cymbopogon citratus (12.21±0.75 mg GAE/g) among the dry samples and Ocimum gratissimum (10.02±2.45 mg GAE/g) among the fresh samples, extracted for 40 minutes.&#x0D; Conclusion: Longer extraction time and sample dryness maximize TPC yield. Ocimum gratissimum and Cymbopogon citratus may benefit consumers by improving their antioxidant status.

Phytochemical Screening, Antioxidant, and Inhibition Activity of Picrorhiza kurroa Against α-Amylase and α-Glucosidase

Picrorhiza kurroa (P.K) usually familiar as kutki is a well-known plant in the Ayurvedic system of medicine due to its reported activities including antidiabetic, antibacterial, antioxidant, antitumor, anti-inflammatory, and hepatoprotective. The current research was intended to evaluate the antioxidant, inhibition activity of the ethanolic, methanolic, and aqueous extracts of P.K roots against α-amylase and α-glucosidase in vitro, after the phytochemical analysis. For this purpose, P.K roots were extracted with ethanol (EthPk), methanol (MthPk), and distilled water (AqPk) and phytochemical study of the extracts were performed to recognize the total phenolic content (TPC) and total flavonoids content (TFC). Antioxidant capability of the extracts was assessed by FRAP, ABTS, and DPPH assay. α-amylase inhibitory and α-glucosidase inhibitory activities were also determined. Software SPSS-23 was used to statistically analyze with One Way ANOVA and results were stated as mean standard deviation. Result of the study showed that MthPk contained the maximum concentration of TPC and TFC than EthPk and AqEh. Antioxidants in terms of DPPH (lowest IC50 = .894 ± .57), FRAP (612.54 ± 11.73) and ABTS (406.42 ± 4.02) assay was also maximum in MthPk. MthPk was also showed maximum inhibition activity against α-amylase and α-glucosidase with lowest IC50 (.39 ± .41; .61 ± .24), respectively. The extracts α-amylase and α-glucosidase inhibitory activities order was as MthPk > EthPk> AqPk. Results clearly specified that the methanolic extract of Picrorhiza kurroa have the maximum antioxidant, α-amylase, and α-glucosidase inhibitory activities. A positive correlation of TPC, TFC with antioxidant, and α-amylase and α-glucosidase inhibition activities of the P.K roots were also shown. The plant has capability to diminish the oxidative stress and can be used to treat diabetes by inhibiting α-amylase and α-glucosidase actions.

Preparation and characterization of formaldehyde-free wood adhesive from mangrove bark tannin

This study sheds light on the applicability of tannin as formaldehyde-free wood adhesives. In order to replace toxic formaldehyde that exists in most commercially available wood adhesives, condensed tannins extracted from Mangrove bark (Rhizophora apiculata) via acetone and methanol extracts were modified into tannin-acetone-phenol-glyoxal (TAPG) and tannin-methanol-phenol-glyoxal (TMPG) adhesives. The extracted tannins were characterized using different complementary techniques such as Fourier transform infrared (FTIR) spectroscopy, nuclear magnetic resonance (NMR), thermal analysis techniques such as; thermogravimetric analysis (TGA) and differential scanning calorimetry (DSC), total phenolic content (TPC), total flavonoid content (TFC) and total condensed tannin (TCT). As for TAPG and TMPG wood adhesives, physico-chemical and mechanical properties were determined. It was found that tannin-acetone-extract (TAE) had higher TPC content compared to tannin-methanol-extract (TME). Various substitutions of adhesives were applied on plywood and mechanically tested. The 50 wt % TAPG and TMPG adhesives showed the highest tensile strength (TS) values at 70.1 ± 4.1 MPa and 66.5 ± 5.5 MPa respectively, as well as higher total solids content, viscosity, and shorter gel time compared to the control phenol-glyoxal (PG) adhesive.

Bioactive components, antibacterial and antiradical properties of home-made apple and grape vinegar

The present study aimed to investigate major volatile compounds, organic acid, phenolic and mineral contents, and antiradical and antimicrobial properties of home-made apple/grape vinegar. Grape vinegar showed higher total acidity, organic acid content, total phenolic content (TPC), antiradical activity and lower minimum inhibitory concentration (MIC) values compared to apple vinegar. While acetic and tartaric acids were the most abundant organic acids in grape vinegar, acetic and succinic acids were the most abundant organic acids in apple vinegar. The most abundant phenolic compound was gallic acid in both grape and apple vinegar. A total of 18 and 9 volatile compounds were determined in grape vinegar samples and apple vinegar samples, respectively. The most abundant volatile compounds were acetic acid and acetoin in grape vinegar, acetic acid, ethyl acetate and 2,4,5-trimethyl-1,3-dioxolane in apple vinegar. K, Ca and Na were common minerals in both vinegar and more in the grape vinegar compared to apple vinegar. Although MIC value for grape vinegar was at 6.25% with minimum bactericidal concentration (MBC) values ranged from 6.25% to 12.50%, MIC value for apple vinegar was at 12.50% with MBC values ranged from 12.50% to 25.00% for all test bacteria. The antiradical and antibacterial activities of the vinegar samples were correlated with their TPC and organic acid contents.

Centrifugal Cryoconcentration of Prickly Pear Juice: Effect on the Polyphenolic Content and their Antioxidant Activity

Centrifugal cryoconcentration has been shown to be effective in the desalination of seawater, concentration of proteins, and liquid foods, mainly fruit juices; in the latter, it is particularly interesting to be a non-destructive technology on various bioactive compounds, such as polyphenols, which have been found in several fruit juices such as prickly pear. An important issue is related to centrifugation's effect on the concentration efficiency of cryoconcentration. The present work's main objective was to study the Block cryoconcentration assisted by centrifugation (BCCC), their effects on the polyphenols, and antioxidant activity applied to prickly pear juice. Prickly pear juice was obtained, Bx, pH, titratable acidity, color, total reducing sugars, total phenolic content (TPC), flavonoids, FRAP, DPPH, and process parameters (efficiency (η), concentration index (CI), and solute yield (Y)) were evaluated. Data obtained for physicochemical parameters showed high values of °Bx in cryoconcentrated samples, pH values decreased in treated samples, and total titratable acidity increased, total reducing sugars were higher in samples treated at the lower time of centrifugation, all experimental samples showed noticeable color changes. Higher total phenolic and flavonoid content were observed in samples treated at 15 min of centrifugation; DPPH and FRAP tests were highly correlated with TPC and flavonoid content (R2&gt; 0.96). High efficiency and concentration index were observed; however, a low value of solute yield was found in cryoconcentrated juice. The use of cryoconcentration for prickly pear juices shows good results for physicochemical parameters, preservation of bioactive, and process parameters with the exception of solute yield.

Promising New Material for Food Packaging: An Active and Intelligent Carrageenan Film with Natural Jaboticaba Additive.

This research focused on the development of active and intelligent films based on a carrageenan biopolymer incorporated with jaboticaba peels extract (JPE). The bioactive extract was obtained by maceration extraction and showed high concentrations of total phenolic content (TP), total anthocyanin (TA), cyanidin-3-glucoside (Cn-3-Glu), antioxidant activity (AA), and microbial inhibition (MI) against E. coli, being promising for use as a natural additive in food packaging. The carrageenan films were produced using the casting technique, incorporating different concentrations of JPE, and characterized. The results of the thickness and Young’s modulus of the film increased in the films supplemented with JPE and the addition of the extract showed a decrease in elongation capacity and tensile strength, in water vapor permeability, and a lower rate of swelling in the water. In addition, the incorporation of JPE into the polymeric matrix promotes a change in the color of the films when compared to the control film and improves the opacity property. This is a positive effect as the material has a UV-vis light barrier which is interesting for food packaging. The increase in the active potential of the films was directly proportional to the concentration of JPE. The films results showed visible changes from purple to brown when in contact with different pH, which means that films have an intelligent potential. Accordingly, this novel carrageenan based-film incorporated with JPE could be a great strategy to add natural additives into packaging material to obtain an active potential and also an indicator for monitoring food in intelligent packaging.

Effect of Freeze-Drying on Apple Pomace and Pomegranate Peel Powders Used as a Source of Bioactive Ingredients for the Development of Functional Yogurt

Agro-industrial by-products of fruits have turned into an essential source of bioactive products. This study examined the effect of freeze-drying on apple pomace powder (APP) and pomegranate peel powder (PPP) and their utilization in functional yogurt development at different concentrations. Freeze-dried powders in functional yogurt were investigated by chemical profile and bioactive characterization of total phenolic content (TPC), total flavonoid content (TFC), and antioxidant activity. The highest concentration of TPC (4.64) mg GAE/g, TFC (1.73 ± 0.00) CE mg/g, and antioxidant activity (83.87 ± 0.02) % was investigated in the yogurt sample T6, having the maximum amount of PPP in it, which was significantly higher compared to the treatments having APP. Yogurt samples were analyzed for their sensory attributes, which showed a decline with the increase in both APP and PPP concentrations in contrast by introducing the optimum levels of APP and PPP (3% or 6%); hence, no significant loss in sensory profile was found as compared to the control samples. The results were found to be significant at the level ( p &lt; 0.05 ). In terms of the freeze-dried APP and PPP results, the APP samples had the most complete chemical composition, with the exception of fiber and ash concentration. Treatments of functional yogurt were prepared for their physicochemical profile, which demonstrated a straight proportionate relationship between the proportions of both powders in the meantime. Protein and fat levels were likely to decrease as both dry powder levels increased. Hence, apple pomace and pomegranate peel can be used after freeze-drying as a rich source of bioactive compounds in functional yogurt in the food industry.

Selection of a suitable solvent for bioactive compounds extraction of myrtle ( Myrtus communis L.) leaves using ultrasonic waves

The aim of this study was to evaluate the effect of solvent properties on bioactive extraction of myrtle leaves using ultrasound waves. Experimental design was performed using response surface methodology and optimized by Box-Behnken design. The effect of extraction variables such as temperature (30, 45, and 60°C), time (5, 20, and 35 min) and solid to solvent ratio (0.2, 0.3, and 0.4 g/10 ml) was examined for estimation of total phenolic content (TPC) and total flavonoid content (TFC) of water, ethanol, methanol, and ethyl acetate as extraction solvents using ultrasonic waves. The result of water extract showed highest contents of TPC (269.36 ± 3.83 mg gallic acid equivalent/g dry weight) and TFC (21.39 ± 0.43 mg quercetin equivalent/g dry weight) compared with other solvents. The optimal condition was obtained at the extraction temperature of 58°C, extraction time of 34 min, and solid to solvent ratio of 0.2 g/10 ml. Novelty impact statement Water as a cheap and green solvent resulted in high total phenolic and flavonoid compounds in myrtle extract. Ultrasonic waves facilitated penetration of water into leaf tissue. The solvent polarity was most important in extraction efficiency of phenolic and flavonoid compounds.

Assessing the product quality and biological activities of barley (Hordeum vulgare L.) grasses at different harvest times

Barley (Hordeum vulgare L.) grasses (BG) have attracted considerable interest due to their multiple physiological activities and health benefits. In this paper, eight BG at four different growth stages were collected: seedling, tillering, stem elongation, and heading, and their product qualities and biological activities were examined and studied. Results demonstrated that harvest time obviously influenced proximate composition, surface color, and amino acid profile. Z21 and Z23 harvested at the seedling and early tillering stages, respectively, had higher total phenolic content (TPC) and total flavonoid content (TFC) than the other BG. Moreover, Z21 and Z23 possessed better DPPH radical-scavenging ability, antioxidant capacity, and α-glucosidase inhibitory activity, which were positively correlated with TPC, TFC, and protein and total amino acid contents. Our findings suggested that the early tillering stages were the preferable harvest times for BG with good product quality and biological properties.

Comparative determination of total antioxidant effects of ethanol extract of Phyllanthus amarus leaves

Abstract. Yakubu OE, Abu MS, Akighir J, Onuche JI, Arabi A. 2021. Comparative determination of total antioxidant effects of ethanol extract of Phyllanthus amarus leaves. Asian J Nat Prod Biochem 19: 81-85. Some medicinal and therapeutic potency have been reported of Phyllanthus in traditional settings. Hence, the current study evaluated the total antioxidant potential, phenolics, and flavonoids of fractions of ethanol extract of Phyllanthus amarus leave obtained using column chromatography. Extraction was done using absolute ethanol; elution was performed using different organic solvents of varying polarities, from n-Hexane, Chloroform, Ethylacetate, Ethanol, Methanol, and finally, water. The results obtained from the study revealed that fraction 10b (83 mg/mL) has the highest concentration of total Antioxidant Capacity (TAC), the next being 1a, 5a, and 11b (48mg/mL). The reduction in the TAC of the fractions was in the order; of 3b&gt;7a&gt;6a&gt;5b&gt;4a&gt; with F7b (13mg/mL) having the lowest TAC. The result for Total phenolic Content (TPC) shows that fraction 10b (430 mg/mL) has the highest concentration of TPC, just like in antioxidant activity, followed by F4b (428 mg/mL). Fraction 2a (9 mg/mL) has the lowest concentration of TPC. Total Flavonoid Content (TFC) showed that fraction 3b (201 mg/mL) has the most concentration of total flavonoids, followed by 4b (120mg/mL). Meanwhile, fractions 1a, 2b, and 9a have the same TFC. While fraction 2a showed the lowest flavonoid concentration (25mg/mL). The plant extract fractions were found to contain more both phenolics and flavonoids, which may have contributed to the antioxidant activity observed.