Total Phenolic Content Research Articles

Variations of Major Flavonoids, Nutritional Components, and Antioxidant Activities in Mung Beans (Vigna radiate L.) of Different Seed Weights.

This study examined the levels of major flavonoids, nutritional components, total secondary metabolite contents, and antioxidant activities in 136 mung bean accessions and statistically analyzed the effect of seed weight difference on each. Vitexin and isovitexin were detected in all the mung bean accessions, with isovitexin being in a higher concentration regardless of seed weight difference. The contents of total protein and total starch were in the ranges of 22.01-28.96 and 32.62-49.03 g/100 g, respectively. Five fatty acids were detected by GC-FID analysis in all mung bean accessions, with linoleic acid being the most dominant (37.96-50.71 g/100 g). Total saponin content (TSC), total phenol content (TPC), DPPH• scavenging activity, ABTS•+ scavenging activity, and ferric reducing antioxidant power (FRAP) showed more than five-fold differences. Analysis of variance supported by multivariate analysis demonstrated that seed weight difference had a significant effect on total starch, all individual fatty acids except for stearic acid and oleic acid, TSC, and all antioxidant activities except for ABTS•+ scavenging activity. On the other hand, vitexin, isovitexin, total protein, total phenol, and total fatty acid contents remained unaffected by seed weight difference. Overall, this study showed the diversity of key flavonoids, nutritional components, total secondary metabolite contents, and antioxidant activities in mung bean genetic materials. Moreover, the study unveiled how seed weight affects the analyzed parameters in mung beans for the first time. These findings could maximize the use of mung beans in food industries and breeding programs as well as lead to more studies in metabolomics and genomics.

Comprehensive analysis of antioxidant and antibacterial activities of water and methanol extracts of Hibiscus flower

This study provides a comprehensive investigation into the antioxidant and antibacterial properties of Hibiscus flower extracts, highlighting their potential for future applications in functional foods. The research addressed key challenges by employing a multi-faceted approach, including four distinct methods for evaluating antioxidant potential: DPPH and FRAP assays, reducing power, and chelating ability of Fe ions. Total phenolic content was quantified using the Folin–Ciocalteu method, while tannins and flavonoids were assessed via vanillin–HCl and aluminum chloride assays. Additional analyses included spectrophotometric measurement of total flavonols and anthocyanins. Antibacterial activity was determined using a modified agar disk diffusion method, with results indicating significant inhibition of Salmonella typhimurium and Staphylococcus aureus by both aqueous and methanolic extracts. Colorimetric analysis revealed a reduction in chroma and hue angles, while FTIR spectroscopy identified key functional groups, such as suberin, lipids, and polysaccharides. Notably, the antioxidant efficacy varied depending on the solvent used, with aqueous extracts showing higher total phenolic content (4325.12 mg GAE/100 g) compared to methanolic extracts (3487.05 mg GAE/100 g). The study concludes that Hibiscus flower extracts, rich in antioxidants like tannins and anthocyanins, possess significant potential for use as natural preservatives and colorants in food products, supporting their role in developing novel functional foods.

Antioxidant and Anti-Proliferative Effects of Ornithogalum balansae Extracts Collected in Black Sea Region Against Lung Cancer Cells

Ornithogalum is a genus of wild herb species widely used as food and in traditional medicine. This study investigated some of the biologically active properties of Ornithogalum balansae grown in the eastern Black Sea region of Türkiye. The investigations were carried out using the methanolic extracts of the plant’s aerial and bulbs (B1 and B2) parts. The phenolic composition was examined as total phenolic content (TPC), total flavonoid content (TFC), and HPLC-PDA. The antioxidant capacity of the extracts was tested based on ferric reducing/antioxidant power (FRAP) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging methods. The anti-proliferative activity was tested against metastatic cell lines H1299 and H209, non-small-cell lung A549, and fibroblast MRC-5 cell lines using MTT and trypan blue methods. Wound-healing and invasion chamber assays were used to determine the inhibitory effects of the extracts on migration and invasion, respectively. The extract of the aerial part contained a large number of phenolic substances and high antioxidant capacity. The extract exhibited a significant anti-proliferative effect on the human lung cancer cells (A549 and H209), with IC50 values of 0.97 ± 0.04 and 1.06 ± 0.07 µg/mL, respectively. Moreover, the aerial part exhibited inhibition of migratory and invasive capacities in A549 cells at a concentration of 1.50 µg/mL. The findings associated with O. balansae suggest a promising therapeutic potential against lung cancer cells.

Wheat Flour Pasta Combining Bacillus coagulans and Arthrospira platensis as a Novel Probiotic Food with Antioxidants.

Arthrospira platensis (Ap) and Bacillus coagulans (Bc) have been successfully used to develop functional foods, but a combination of both regarding functional implications in nutritional value and antioxidant capacity has not been explored. This work aimed to develop an artisanal wheat flour pasta with egg using 5% A. platensis and 1% B. coagulans GBI 6068 (labeled as Bc+Ap). Uncooked pasta was characterized regarding nutritional value; furthermore, total phenolic content, antioxidant capacity by 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid (ABTS), and ferric reducing antioxidant power (FRAP), pigment content, colorimetry assay, textural profile analysis, buffering capacity, and probiotic viability were carried out on uncooked and cooked pasta to assess the changes induced by cooking. The Bc+Ap pasta showed enhanced nutritional value with a significant increase in protein content (30.61%). After cooking, the pasta showed increased phenolic content (14.22% mg GAE/g) and antioxidant capacity (55.59% µmol Trolox equivalents/g and 10.88% µmol Fe+2/g) for ABTS and FRAP, respectively, as well as pigment content (6.72 and 1.17 mg/100 g) for chlorophyll a+b and total carotenoids, respectively, but relative impacts on colorimetric parameters in contrast to control (wheat flour pasta). Furthermore, Bc+Ap showed improved firmness (59%, measured in g), buffer capacity (87.80% μmol H+(g × ΔpH)-1), and good probiotic viability (7.2 ± 0.17 log CFU/g) after the cooking process.

Impacts of Light Exposure and Soil Covering on Sweet Potato Storage Roots in a Novel Soilless Culture System

Soilless culture systems, which promote plant growth and enable the precise control of the root-zone environment, have yet to be fully established for sweet potatoes. In this study, we developed a soilless culture system and examined the effects of soil covering and light exposure on the storage roots of sweet potatoes. Sweet potato seedlings with induced storage roots were transplanted into five systems: a previously developed pot-based hydroponics system (Pot), an improved version with storage roots enclosed in a plastic box and covered with a soil sheet (SS), the SS system without the soil sheet (SD), the SD system with light exposure to storage roots after 54 days (SL), and a deep flow technique (DFT) hydroponics system. Our study enabled the time-course observation of storage root enlargement in the SS, SD, and SL systems. In the SL system, light exposure suppressed the storage root enlargement and reduced epidermal redness. No storage root enlargement was observed in the DFT system, even at 151 days after transplantation. Light exposure in the SL system increased the chlorophyll and total phenolic contents in the cortex beneath the epidermis, while the starch content was the lowest in this system. These findings indicate that the developed system can induce normal storage root enlargement without soil. Additionally, the observed changes in growth and composition due to light exposure suggest that this system is effective for controlling the root-zone environment of sweet potatoes.

Optimization of the ultrasound-assisted extraction of phenolic antioxidants from Cistus salvifoliusL. using response surface methodology.

The current work aims to optimize the ultrasound-assisted extraction (UAE) of Cistus salviifolius L. (aerial parts) antioxidative phenolic compounds using response surface methodology. A Box-Behnken design has been conducted to investigate the effect of four factors, namely: (i) percentage of ethanol (50-90%, v/v), (ii) temperature (40-80°C), (iii) solvent-solid ratio (10-50 mL g-1) and (iv) extraction time (5-25min) on four responses, namely: total phenolic content (TPC), total flavonoid content (TFC) 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical inhibition, and ferric reducing antioxidant power (FRAP). Based on the desirability index, UAE with 50% (v/v) ethanol, at 80 oC, using a solvent-solid ratio of 32.24 mL g-1, for 21 min resulted in the maximum recovery of phenolic antioxidants. Under optimum conditions, the experimental values of TPC, TFC, % DPPH scavenging activity, and FRAP were 171.67 ± 4.69 mg GAE g-1, 26.87 ± 0.78 mg CE g-1, 81.31 ± 0.16%, and 1038.22 ± 7.69 μmol TE g-1, respectively. Results highlight that the developed eco-friendly method is appropriate for the improved recovery of phenolic antioxidants from C. salviifolius L.

In vitro and computational investigation of antioxidant and anticancer properties of Streptomyces coeruleofuscus SCJ extract on MDA-MB-468 triple-negative breast cancer cells

This study aimed to explore the antioxidant potential of the ethyl acetate extract of Streptomyces coeruleofuscus SCJ strain, along with its inhibitory effects on the triple-negative human breast carcinoma cell line (MDA-MB-468). The ethyl acetate extract’s total phenolic and flavonoid contents were quantified, and its antioxidant activity was investigated using DPPH (1,1-Diphenyl-2-picrylhydrazyl), ABTS (2,2’-azino-bis (3-ethylbenzothiazoline-6-sulphonic acid), and FRAP (Ferric Reducing Antioxidant Power) assays. Furthermore, the cytotoxic effect of the organic extract from Streptomyces coeruleofuscus SCJ on MDA-MB-468 cancer cells was assessed via the crystal violet assay. In tandem, a thorough computational investigation was conducted to explore the pharmacokinetic properties of the identified components of the extract, utilizing the SwissADME and pKCSM web servers. Additionally, the molecular interactions between these components and Estrogen Receptor Beta, identified as a potential target, were probed through molecular docking studies. The results revealed that ethyl acetate extract of SCJ strain exhibited remarkable antioxidant activity, with 39.899 ± 1.56% and 35.798 ± 0.082% scavenging activities against DPPH and ABTS, respectively, at 1 mg/mL. The extract also displayed significant ferric reducing power, with a concentration of 1.087 ± 0.026 mg ascorbic acid equivalents per mg of dry extract. Furthermore, a strong positive correlation (p < 0.0001) between the antioxidant activity, the polyphenol and the flavonoid contents. Regarding anticancer activity, the SCJ strain extract demonstrated significant anticancer activity against TNBC MDA-MB-468 cancer cells, with an inhibition percentage of 62.76 ± 0.62%, 62.67 ± 0.93%, and 58.07 ± 4.82% at 25, 50, and 100 µg/mL of the extract, respectively. The HPLC-UV/vis analysis revealed nine phenolic compounds: gallic acid, sinapic acid, p-coumaric acid, cinnamic acid, trans-fereulic acid, syringic acid, chloroqenic acid, ellagic acid, epicatechin. Streptomyces coeruleofuscus SCJ showed promise for drug discovery, exhibiting antioxidant and anticancer effects.

Effect of pullulan and pullulan-chitosan composite coating on the antioxidant activity, texture, color and shelf-life of a local cultivar of sweet cherry

This study explored the effects of pullulan and pullulan-chitosan composite edible coatings on the post-harvest quality of sweet cherries over 20 days of storage. We evaluated weight loss, total soluble solids (TSS), decay percentage, color value, texture and biochemical content, including ascorbic acid, total phenolic content (TPC), flavonoids, anthocyanins, antioxidant activity and enzyme activity. The results revealed that cherries with 3 % pullulan coating presented the lowest weight loss (25 % vs 26.33 % in the control) and decay percentage (25 % vs 47 % in the control) and maintained superior texture and stability compared with those of the control and other coatings. TSS increased less in the coated cherries than in the control cherries, with 3 % pullulan-treated cherries showing the least increase, indicating slower ripening. Pullulan coatings effectively reduced color changes, with the 3 % coating delaying darkening in cherries more than the other treatments did. Additionally, the pullulan coating preserved higher levels of ascorbic acid, phenolic compounds (TPC) and flavonoids and delayed the decrease in antioxidant activity. Notably, the 3 % pullulan-treated cherries maintained the highest antioxidant activity (88.97 %) and had the greatest TPC (2.79 mg GAE/g FW) at the end of storage. The activity of enzymes, particularly peroxidase (POD), increased less in coated cherries, highlighting the role of coatings in delaying oxidative stress. Overall, the pullulan coatings, especially at a 3 % concentration, were the most effective at extending the shelf-life and maintaining the quality of the sweet cherries. These findings suggest that the use of a pullulan-based coating is a promising approach for preserving fruit quality during storage, thereby extending shelf-life. These coatings can contribute to a reduction in food waste, improved consumer acceptability and improved economic gains by reducing postharvest losses and maintaining quality. To optimize pullulan-based coatings for commercial application, future research can focus on optimizing the formulation, consumer acceptability and scalability. Moreover, field trials to assess the effectiveness of these coatings in preserving the quality of cherry can be performed. By addressing these areas, future research can contribute to the development of sustainable options for preserving the quality and extending the shelf life of sweet cherries and other fruits.

Investigation of The Effects of Extraction Polarity Change on the Bioactivity of Eruca Vesicaria

Eruca vesicaria (arugula) plant is frequently used today as a daily food source that contains a rich variety of minerals and vitamins, especially vitamin C. It also contains a high percentage of phenolic compounds which are structures that plants develop to protect themselves from harmful organisms. Phenolic compounds found in plants are obtained by different extraction methods and have a high antioxidant effect. In this study, we report, anticancer activity extract from Eruca vesicaria against human prostate cancer cells (PC-3) in vitro. The phenolic substances contained in the plant were obtained in different concentrations by the extraction technique based on the polarity difference. HPLC and total phenol content were determined to perform extraction content analysis. According to in vitro MTT cell proliferation assay, it acted at high concentrations, regardless of polarity differences. The highest cytotoxic effect was observed in extract extracted with 50% ethanol concentration. It has been observed that it has an anticancer effect compared to the determination of total phenol content. Also, as a result of 24-hour MIC analysis, it shows antibacterial properties according to agent concentration. As a result of this study, it adds many new information to the literature, but also provides guidance for future research.

Antioxidant effect and inhibitory effect on nitric oxide production of sea mustard fractions from Busan, Korea

We investigated the chemical characteristics and nitric oxide (NO) production and antioxidant effects of sea mustard (Undaria pinnatifida) fractions obtained from Taejongdae in Busan, Korea. Dried sea mustard was extracted using different solvents, and antioxidant effects was evaluated based on the radical scavenging and DNA oxidation assays and the effect on reactive oxygen species (ROS) production. Total phenolic content was significantly higher in the 85% aq. MeOH fraction than that in the other factions. The 85% aq. MeOH fraction was more effective in scavenging free radicals than other fractions, as assessed by 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2.2'-azino-bis (3-ethylbenothiazoline-6-sulfonic acid) diammonium salt radical cation (ABTS) assays (P&lt;0.05). All sea mustard fractions decreased H2O2-induced cellular ROS production compared to the control (P&lt;0.05), however, the 85% aq. MeOH fraction exhibited the greatest inhibitory effect on ROS production among all fractions. Moreover, the 85% aq. MeOH fraction significantly inhibited genomic DNA oxidation. In addition, we measured NO levels to determine the potential anti-inflammatory effects of fractions from sea mustard and observed the highest level of activity in case of the 85% aq. MeOH fraction. These results indicated that the antioxidant effects of sea mustard are associated with its higher phenol content. This study proposes that processed food products supplemented with sea mustard can be developed into functional foods to promote the health of the local populations.

Improvement of bread kadayıf formulation with wheat germ and different fermentation methods

In this study, it was aimed to improve the functional properties of bread kadayıf. For this purpose, 30% of the wheat flour was replaced with wheat germ, and the samples were fermented in 3 different methods including active dry yeast, sourdough and chickpea yeast. Selected physical, chemical and sensorial properties were examined in the final samples. The use of chickpea yeast increased ash content, antioxidant activity, and total phenolic content. The amount of phytic acid reached higher values in the samples with wheat germ, but sourdough and chickpea yeast addition decreased phytic acid content both in the samples with and without germ. On the other hand, the mineral amounts of the samples (Ca, K, Fe, Zn) increased with wheat germ. When the sensory analysis results were examined, it was seen that the use of wheat germ did not have any negative effects on the bread kadayıf samples and active dry yeast added samples had higher overall acceptability scores compared to sourdough and chickpea yeast.

Development of antioxidant‐rich curd fortified with encapsulated beetroot (Beta vulgaris L.) peel extract powder

AbstractA curd with enhanced antioxidants was developed adding nanoencapsulated Beetroot Peel Extract Powder (BPEM) @ 1.0 % w/v of milk. Beetroot peel extract‐based powder was produced by the spray drying technique using maltodextrin and guar gum as coating agents. The prepared samples were tested for sensory characteristics, textural properties, antioxidant content, and proximate characteristics. The results show that the sensorial characteristics of the fortified curd were improved as compared to the control one. The incorporation of nanoencapsulated BPEM resulted in a softer and more delicate texture of the fortified curd (Hardness [N]: 195 ± 10.6) as compared to control (Hardness [N]: 335 ± 3.53). The physicochemical properties of antioxidant‐enhanced curd resulted in 87.4 ± 0.7% moisture, 2.2 ± 0.35% fat, 4.76 ± 0.04% protein, 14.6 ± 0.35% total solids, and 6.59 ± 0.10% carbohydrate. Furthermore, the addition of beetroot peel extract‐based powder showed a higher antioxidant (76.6 ± 0.72% DPPH inhibition) and phenolic content (85.7 ± 0.25 μg Gallic acid equivalent [GAE]/mL) in the developed curd as compared to the control (54 ± 0.66% DPPH inhibition and 59.9 ± 0.75 μg GAE/mL total phenolic content).

Zinc Oxide Nanoparticles Treatment Maintains the Postharvest Quality of Litchi Fruit by Inducing Antioxidant Capacity.

Pericarp browning and fruit decay severely reduce the postharvest quality of litchi. Improving the antioxidant capacity of the fruit is an effective way to solve these problems. In our study, the appropriate zinc oxide nanoparticles (ZnO NPs) treatment and its mechanism of action on the storability of litchi was investigated. Litchi fruit was soaked in a 100 mg·L-1 ZnO NPs suspension, water, and 500 mg·L-1 prochloraz for 2 min, respectively. The results showed that the ZnO NPs treatment delayed pericarp browning and decay in litchi fruit and was more effective than prochloraz treatment. The ZnO NPs-treated fruit showed significantly increased contents of total anthocyanin, total phenols, and activities of DPPH scavenging, superoxide dismutase, and glutathione peroxidase, as well as the lowest activities of polyphenol oxidase and laccase. ZnO NPs generated hydrogen peroxide and superoxide anion radicals, which were beneficial in slowing down the decay and inducing antioxidant capacity. However, these reactive oxygen species also consumed catalase, peroxidase, glutathione, and glutathione peroxidase. This means that litchi should be treated with an appropriate concentration of ZnO NPs. We concluded that treatment with a 100 mg·L-1 ZnO NPs suspension could induce antioxidant capacity, which is a promising and effective method to maintain the postharvest quality of litchi.

Unrivalled Insight into Possible Biopharmaceutical Application of Justicia vahlii Roth. (Acanthaceae): Chemodiversity, In Vitro Bioactivities, and Computational Analysis.

Justicia vahliiRoth. is an important wild medicinal food plant traditionally used for treating inflammation and various common ailments. This study investigated the chemical composition, antioxidant, enzyme inhibition and toxicity profiles of n-hexane (nHEJv) and chloroform (CEJv) extracts of J. vahlii. Moreover, the effect of the extracts was evaluated on CCl4 induced liver injury. The total phenolic and flavonoid contents were present in both extracts in significant amount. The UPLC-Q-TOF-MS and GC-MS profiling of CEJv tentatively identified several important phytocompounds. The CEJv extract was comparatively more active for antioxidant activity and α-amylase inhibition, whereas the nHEJv extract presented higher inhibition potential against urease, tyrosinase, and α-glucosidase enzymes. Similarly, the in-silicostudy of four major compounds, i. e., 1-acetoxypinoresinol, 3-hydroxysebacic acid, nortrachelogenin, and viscidulin-III have shown a good docking score against the clinically significant enzymes. The acute oral toxicity and brine shrimp lethality assaysrevealed the extracts as non-toxic. The CCl4 treated animals showed a geared depletion of various antioxidant enzymes which were significantly reversed with the treatment of the extracts. Overall, the study's findings revealed J. vahliiwith antioxidant mediated hepatoprotective and enzyme inhibition potential and warrant further research on isolation of the bioactive compounds.

Impact of Drying Methods on Phenolic Composition and Bioactivity of Celery, Parsley, and Turmeric-Chemometric Approach.

Drying is one of the most commonly used methods for food preservation, and in spice processing, it has a significant impact on quality. In this paper, the influences of drying at room temperature, 60 °C, and 90 °C and freeze-drying on celery and parsley roots and turmeric rhizomes were examined. The highest content of total phenolics was found in celery dried at 60 °C (C60), parsley at room temperature (PRT), and freeze-dried turmeric (TFD) (1.44, 1.58, and 44.92 mg GAE/gdm, respectively). Celery dried at room temperature (CRT), PRT, and TFD showed the highest antioxidant activity regarding the DPPH and ABTS radicals and FRAP. The analysis of color parameters revealed that celery dried at 90 °C (C90); PFD and TFD showed the most similar values to control samples. The drying process was optimized using a combination of standard score (SS) and artificial neural network (ANN) methods. The ANN model effectively evaluated the significance of drying parameters, demonstrating high predictive accuracy for total phenolics, total flavonoids, total flavonols, total flavan-3-ols, IC50ABTS, and FRAP. TFD showed the strongest α-glucosidase inhibitory potential. Also, TFD extract showed good antibacterial activity against Staphylococcus aureus but not against Escherichia coli. C90 and PFD extracts did not show antibacterial activity against the tested microorganisms.

Sustainable Management of Agro-Food Wastes Derived from the Olive Mill and Sugar Industry and Clinoptilolite to Produce Novel Adsorptive Materials

Novel sorbents were produced using sustainable and eco-friendly methods, aimed at minimizing environmental impact while utilizing industrial by-products and natural minerals. Olive stones and molasses derived from olive mill and sugar industries, respectively, and an abundant, natural and low-cost mineral, clinoptilolite, were combined in the following proportions: 80/20 clinoptilolite/stone, 80/10/10 clinoptilolite/stone/molasses, 50/50 stone/molasses, w/w. Then, physical carbonization (CL80OL20C, CL80OL10M10C, OL50M50C) or chemical activation (CL80OL20A, CL80OL10M10A, OL50M50A) took place. The adsorbents were characterized through Raman, FT-IR, BET and SEM-EDS analysis. The CL80OL20A material presents the highest ratio of C/O in EDS analysis and the lowest ID/IG in Raman spectroscopy. The increase in the specific surface area is as follows: OL50M50C &lt; OL50M50A &lt; CL80OL10M10C &lt; CL80OL20C &lt; CL80OL20A &lt; CL80OL10M10A. Three applications were conducted: two with dyes (methylene blue and methyl red) in aqueous means and one in olive mill wastewaters for the removal of total phenols and their addition to rice, increasing the total phenolic content and producing novel foods. The well-fitted application of the pseudo-second order kinetic model to the experimental data has shown that chemisorption is the prevailing mechanism. The adsorbed amount of the recovered phenols to rice ranges from 0.14 to 0.93 mg/g. Consequently, olive and sugar by-products can be used as filters either to adsorb dangerous organic compounds or to recover bioactive compounds from wastewater, preventing their disposal in the environment, which could otherwise lead to severe negative effects on the ecosystems.

Exploring the Addition of Mango Peel in Functional Semolina Sourdough Bread Production for Sustainable Bio-Reuse

Mango, a tropical fruit celebrated for its delightful fragrance and high nutritional value, generates significant waste during processing, with approximately 35–60% of the fruit being discarded. However, this waste contains valuable components, such as fibre, carotenoids, polyphenols, and other bioactive compounds. In an effort to repurpose mango peel, this study dehydrated it to create mango peel powder (MPP), which was then incorporated into sourdough bread to produce functional breads with enhanced nutritional value. Semolina was replaced with MPP at levels of 5% (MPP-5) and 10% (MPP-10) (w/w). After dehydration, the mango peel had a yield of 22%, and the procedure used did not cause any organoleptic changes. The bread fermentation process was conducted at 30 °C for 8 h. During dough fermentation, the pH was monitored, showing a value of 4.14 ± 0.02 in the MPP-10 dough. Overall, the MPP-10 bread received a higher score (6.51) than the control (CTR) bread (5.6) and the MPP-5 bread (6.11). The total phenolic content of the fortified breads ranged from 44.760 to 98.931 mg gallic acid equivalents (GAE)/g, and the antiradical activity ranged from 15.213 to 29.461 mmol trolox equivalent antioxidant activity (TEAC)/100 g, depending on the percentage of enrichment.

Utilization of artichoke (Cynara scolymus L.) by-products for enhancing nutritional value and phytochemical content of cookies

This study was conducted to make functional cookies using powdered artichoke stems and bracts, which are rich in phytochemicals. The chemical composition and phytochemicals in wheat flour, artichoke bract powder, artichoke stem powder and the produced cookies were determined. Physical properties, color and sensory characteristics were determined in wheat flour cookies, artichoke bract powder cookies and artichoke stem powder cookies. The results showed that artichoke bract powder cookies (15%) contained the highest levels of ash and protein being 2.07% and 9.65%, respectively. The cookies with powdered artichoke stems (15%) had the greatest overall lipid content (14.65%). Furthermore, the highest total phenolic content, total flavonoid content, and antioxidant activity were found in artichoke by-products (stems and bracts). The panelists approved of up to 15% artichoke by-product powder added to wheat flour. It can be seen from the results that the artichoke by-products are a good source of phytochemicals, minerals, total protein and total lipids, which improves the quality of cookies. Therefore, it can be concluded that using artichoke by-products up to 15% enhanced the antioxidant properties and nutritional value of the baked cookies.

Brine shrimp lethality and antioxidant property of &lt;i&gt;Lagenaria breviflora&lt;/i&gt; (Benth.) Roberty fruit crude extract and fractions

Background: Oxidative injury plays a pivotal impact in the development of human diseases, and it is a major component of the pathophysiology of several inflammation-linked human medical disorders. Objective: The focus of this study was to evaluate the cytotoxicity and antioxidant potential of the fruit of Lagenaria breviflora (Benth.) Roberty (LB). Methods: The antioxidant capacity of L. breviflora's crude and solvent fractions was assessed using standard techniques by measuring the total phenolic content, total flavonoid content, and DPPH radical scavenging activity. The data we0re analyzed using One-way ANOVA, and Dunnett's Multiple Comparison was used to establish the threshold. Results: The total flavonoid contents of fruit methanol extract, LB hexane, chloroform, and ethyl acetate fractions were 32.00 ± 0.94, 224.32 ±0.05, 224.06 ±0.14, and 2615.67 ± 13.20 mg gallic acid equivalent/g of extract, respectively. In contrast, the total phenolic contents were 5218.83 ± 3.18, 2615.67 ± 13.20, and 4553.00 ± 24.27 mg gallic acid equivalent/g of extract, respectively. The crude extract of LB, hexane fraction, chloroform, and ethyl acetate fraction displayed IC50 values of 242.57 ± 8.90, 262.91 ± 6.49, 96.17 ± 2.74, and 221.45 ± 0.83 μg/mL, respectively, for their ability to scavenge DPPH radicals. Ascorbic acid and rutin had IC50 values of 2.76 ± 0.01 and 20.6 ± 9.26 μg/mL, respectively. Conclusions: Fruit from L. breviflora (LB) exhibited strong antioxidant potential, which may have resulted from the fruit's phenolic and flavonoid content. This demonstrates the reason this herb is used in traditional medicine. Keywords: Oxidative stress, brine shrimp lethality assay, total phenolic contents, total flavonoid contents, DPPH, Lagenaria breviflora fruit.

Chemical composition, physical properties, and sensory evaluation of wheat-based cookies enriched with different proportions of corn silk

Incorporating dried corn silk powder (CSP) into food products is considered beneficial for health and suitable for individuals of all ages. Thus, our study is designed to evaluate the effects of adding CSP to prepared cookies as a nontraditional source of dietary fiber and natural antioxidants, focusing on the chemical composition, physical properties, color attributes, antioxidant activity, and sensory properties of fortified cookies. Different CSP proportions (5%, 10%, 15%, and 20%) replaced wheat flour (WF) with a 72% extraction rate. The results revealed that CSP had significant levels of total phenolic content (TPC) and flavonoid content (TFC), measuring 86.42 mg GAE/g and 112.68 mg QE/g, respectively. CSP contained higher quantities of protein and fiber than WF, with values of 14.81 g and 15.21 g per 100 g of flour weight basis, respectively. The amounts of phenolic compounds in cookie samples increased proportionally with the increasing substitution of CSP, while total carbohydrates decreased. Adding CSP at concentrations of 5%, 10%, 15%, and 20% resulted in corresponding increases in crude fiber of 0.52, 1.2, 2.04, and 2.7 times compared to the control cookie samples. As the amount of CSP supplementation increased (0–20%), TPC and TFC in the cookies increased to 3.06 and 4.08 mg GAE/g and 0.02 to 1.28 mg QE/g, respectively. Increasing CSP proportions led to a significant decrease in diameter, thickness, spread factor, volume, and density of fortified cookies. Furthermore, the L* value exhibited a substantial decline from 65.48 to 51.12 as the amount of CSP substitution increased from 5% to 20%. The sensory evaluation characteristics of the cookie samples indicated that the sample with 15% CSP had the highest overall acceptability score. Therefore, this study demonstrates that adding 15% CSP can effectively yield functional cookies without compromising their sensory acceptability.