Levels Of Total Phenolics Research Articles

“From villain to hero”: Harnessing the gaseous grace of nitric oxide for prolonged elegance in Antirrhinum majus L. cut spikes

The current investigation meticulously examines the efficacy of Nitric Oxide (NO) on postharvest senescence in cut spikes of Antirrhinum majus. The spikes were harvested having two or more buds at one day before anthesis stage. The spikes underwent treatment with distinct concentrations of sodium nitroprusside (SNP) viz,10 μM, 20 μM and 30 μM, while a control group was immersed in distilled water. The findings illuminate a substantial delay in senescence in cut spikes of Antirrhinum majus when subjected to SNP treatment, resulting in a notably prolonged longevity. The study postulates that the augmented postharvest longevity attributed to SNP is intricately connected to the suppression of bacterial proliferation, improved uptake of solution and enhanced membrane integrity. Moreover, the SNP treatments induced a discernible elevation in the activities of antioxidant enzymes while concurrently diminishing lipoxygenase activity, thereby alleviating oxidative stress in the floral tissues. Furthermore, the treated spikes exhibited heightened levels of soluble proteins, total phenols and sugars fractions in the floral tissues compared to the control. The concentration of 20 µM SNP emerged as the most effective, ensuring a remarkable postharvest longevity of 18 days for the spikes. In contrast, the untreated control spikes exhibited early signs of senescence and endured for a mere 8 days. This research not only sheds light on the intricate interplay of NO in postharvest senescence but also underscores the nuanced effects of SNP concentrations on the vitality and longevity of Antirrhinum majus cut spikes.

Enhancing the Quality of Low-Alcohol Navel Orange Wine through Simultaneous Co-Fermentation Using Saccharomyces cerevisiae SC-125, Angel Yeast SY, and Lactiplantibacillus plantarum BC114.

To date, there has been limited research on the interactive effects of yeast and lactic acid bacteria (LAB) on the sensory qualities of navel orange wine. In this study, using Jintang navel orange juice as the raw material, multi-microbial fermentation was conducted with Saccharomyces cerevisiae SC-125 and Angel yeast SY, as well as Lactiplantibacillus plantarum BC114. Single yeast and co-fermentation with Lactiplantibacillus plantarum were used as the control groups. The research aimed to investigate the physicochemical parameters of navel orange wine during fermentation. Additionally, headspace solid-phase microextraction gas chromatography-mass spectrometry (HP-SPME-GC-MS) was employed to determine and analyze the types and levels of flavor compounds in the navel orange wines produced through the different fermentation methods. The co-fermentation using the three strains significantly enhanced both the quantity and variety of volatile compounds in the navel orange wine, concomitant with heightened total phenol and flavonoid levels. Furthermore, a notable improvement was observed in the free radical scavenging activity. A sensory evaluation was carried out to analyze the differences among the various navel orange wines, shedding light on the impact of different wine yeasts and co-fermentation with LAB on the quality of navel orange wines.

Pulsed electric field treatment improves the oil yield, quality, and antioxidant activity of virgin olive oil

Pulsed electric field (PEF) is an innovative technique used to assist in the extraction of vegetable oils. There has been no research on the effects of PEF on virgin olive oil (VOO) quality and antioxidant activity to date. The present study aimed to analyze the effects of PEF on oil yield, quality, and in vitro antioxidant activity of “Koroneiki” extra virgin olive oil. The results show that the PEF treatment increased the oil yield by 5.6%, but had no significant effect on the saponification value, K232, K270, and ∆K value of the VOO. PEF treatment reduced the oleic acid content by 3.12%, but had no significant effect on the content of palmitic acid, linoleic acid, linolenic acid, arachidonic acid, stearic acid, oleic acid, and palmitic acid. After PEF treatment, the levels of total phenolics, total flavonoids, and oleuropein increased by 7.6%, 18.3% and 76%, respectively. There was no significant effect on the levels of 4 phenolic acids (vanillic acid, p-coumaric acid, ferulic acid and cinnamic acid), 2 lignans (lignans and apigenin), hydroxytyrosol, and 3 pigments (lutein, demagnetized chlorophyll, and carotenoids). In addition, PEF treatment significantly increased the content of tocopherols, with α, β, γ, and δ tocopherols increasing by 9.8%, 10.7%, 13.6% and 38.4%, respectively. The free radical scavenging ability of DPPH and ABTS was also improved. In conclusion, the use of PEF significantly increased the yield of VOO oil as well as the levels of total phenolics, total flavonoids, oleuropein, tocopherol, and in vitro antioxidant activity.

Antioxidant proficiency in Serbian mushrooms: a comparative study on Hydnum repandum L. 1753 from mycorrhizal and edible niches

This study aimed to evaluate the antioxidant potential of autochthonous Hydnum repandum through LC-MS/MS profiling, total phenolic content (TP), total protein content (TPR), and antioxidant capabilities (DPPH, ABTS, and FRAP assays) across various extracts (CHCl3, acetone, 70% EtOH, 80% MeOH, and hot water). LC-MS/MS analysis revealed a predominant presence of quinic acid in polar solvents (ranging from 531.37 to 676.07 ng/mL), while EtOH and MeOH extracts exhibited elevated total phenolic levels (27.44 ± 0.32 and 28.29 ± 3.62 mg GAE/g d.w., respectively). Impressively, H. repandum showcased remarkable antioxidant properties, as evidenced by its FRAP values (57.29 to 199.96 mg AAE/g d.w.), ABTS values (5.69 to 29.95 mg TE/g d.w.), and IC50 values in the DPPH assay (91.40 to 372.55 μg/mL), which exhibited a strong correlation with TP. Notably, the acetone extract exhibited the most robust antioxidant activity where the highest TPR was observed, suggesting synergism of primary and secondary metabolites.

Nutrient-efficient catfish-based aquaponics for producing lamb's lettuce at two light intensities.

Aquaponic systems are sustainable processes of managing water and nutrients for food production. An innovate nutrient-efficient catfish-based (Clarias gariepinus) aquaponics system was implemented for producing two cultivars of two leafy vegetables largely consumed worldwide: lamb's lettuce (Valerianella locusta var. Favor and Valerianella locusta var. de Hollande) and arugula (Eruca vesicaria var. sativa and Eruca sativa). Different growing treatments (4 × 2 factorial design) were applied to plants of each cultivar, grown at two light intensities (120 and 400 μmol m-2 s-1). During growth, several morphological characteristics (root length, plant height, leaf number, foliage diameter and biggest leaf length) were measured. At harvest, plants were weighed and examined qualitatively in terms of greenness and health status. Additionally, leaf extracts were obtained and used to determine total phenolic contents, antioxidant capacities, and levels of cytotoxicity to Caco-2 intestinal model cells. After a 5-week growth period, both lamb's lettuce cultivars presented high levels of greenness and health status, at both light intensities, particularly the var. de Hollande that also showed higher average performance in terms of plant morphology. In turn, arugula cultivars showed lower levels of greenness and health status, especially the cultivar E. vesicaria var. sativa submitted to direct sunlight during growth. In addition, plant specimens submitted to higher levels of light intensity showed higher contents in antioxidants/polyphenols. Cultivars with a higher content in antioxidants/polyphenols led to higher Caco-2 cell viability. For successful industrial implementation of the aquaponics technology, different and optimized acclimatizing conditions must be applied to different plant species and cultivars. © 2024 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

Comparison of nutritional, bioactive potential and antioxidant properties of Saba senegalensis fruit pulps from five regions of Burkina Faso.

The fruit of Saba senegalensis plays an important role in household nutrition. It is an important source of sweet carbohydrates, minerals, vitamin C, provitamin A and has many biological properties. It is also of economical importance and employment for rural populations, through the processing of fruit. Unfortunately, the lack of exhaustive data on the composition and properties of the fruit and its derivatives limits processing and marketing. The species is widespread in different climatic zones. Therefore, its composition and biological properties may vary, offering a variety of processing products to meet the specific nutritional needs. This study aimed to characterize the bioactive potential and antioxidant properties of fruit pulps of S. senegalensis in order to increase its value-added processing. Pulp samples of fruits were sampled from five regions of Burkina Faso, namely the Cascades, Sud-Ouest, Boucle du Mouhoun, Nord and Centre-Sud regions. Qualitative analysis showed the presence of alkaloids, saponins, terpenoids and steroids, anthocyanins and tannins. Quantitative analyses showed a significant variation in phenolics, tannins, lycopene, vitamin C, β-carotene and antioxidant activity among samples. However, this variation was not region-dependent. Indeed, some fruits from same region showed both the highest and lowest values for the assessed parameters. Fruits from regions of Centre-Sud and Sud-Ouest and displayed the highest and lowest levels of total phenolics (877.48 and 1142.33 mg GAE/100 g) and tannins (42.38 and 55.64 mg TAE/100 g), respectively. The high potential of S. senegalensis fruits pulp in nutritional and bioactive compounds, and antioxidant properties recorded in this study suggests that they can be used as a dietary supplement or in the formulation of energy foods and nutraceutical containing foods.

Phytochemical Study of the Three Main Onion Varieties (Allium Cepa L.) Grown in Algeria

Abstract Three species of Allium cepa (red, purple, yellow) were evaluated for their secondary metabolite content, free radical scavenging activity (DPPH), and ferric reducing ability (FRAP). Our findings confirm that the dry matter content in all varieties ranged from 12.3% to 18.1%, rendering them suitable for extended storage. The ethanolic extract of red onion (EERO) displayed the highest yield (3.86%). Similarly, the levels of total phenols (TPC), total flavonoid content (TFC), hydroxycinnamic acid (HTC), and cysteine-containing peptide (CTC) varied between 0.14 and 0.27 mg/g GAE, 0.20 and 0.29 mg/g QE, 0.25 and 0.29 mg/g GAE, and 0.015 and 0.102 mg CE/g DW, respectively.” Furthermore, ethanolic extract of yellow onion (EEYO) demonstrated a significant iron reduction capacity (0.75 ± 0.06 mM Fe2+) and an IC50 of 0.159 ± 0.18 mg/ml, indicating enhanced antioxidant potential.

Nutrition and flavor analysis of Spirulina through co-fermentation with Lactobacillus acidophilus and Kluyveromyces marxianus and its effect on attenuating metabolic associated fatty liver disease

Spirulina is widely known as the “Super Nutritious Food of the Future” due to its exceptional nutritional properties. In this article, we investigated the effects of fermentation using a combination of Lactobacillus acidophilus KDB-03 and Kluyveromyces marxianus GDMCC 2.119 on Spirulina. Fermentation significantly increased the total flavonoid and phenol levels in Spirulina, and enhanced the 2,2-diphenyl-1-picrylhydrazyl free radical scavenging capacity and ferric-reducing antioxidant power. Untargeted ultra-performance liquid chromatography-electrospray tandem mass spectrometry-based metabolomics and gas chromatography-ion mobility spectrometry analysis revealed alterations in the metabolites and flavor components of fermented Spirulina (FS). Furthermore, a mice experiment demonstrated that FS could effectively alleviate metabolism-associated fatty liver disease (MAFLD) by regulating liver metabolism, intestinal flora, and facilitating communication between the liver and gut. These findings suggest that fermentation could be a innovative approach to enhance the diversity of Spirulina products, and potentially be used as a strategy for the prevention and treatment of MAFLD.

Effect of SO2, glutathione, and glutathione-rich inactive dry yeast on the color, phenolic compounds, ascorbic acid, and antioxidant activity of Roxburgh rose wine.

Conventional methods for inhibiting browning in wine are not suitable for cili (Roxburgh rose) wine, which is naturally rich in ascorbic acid and subject to restrictions on SO2 addition. In this study, the capacity of various additives to suppress the browning of cili wine caused by ascorbic acid degradation was investigated. SO2, pure reduced glutathione (GSH), regular inactive dry yeast (IDY), and IDY with various levels of glutathione enrichment (g-IDY) were separately introduced into cili wine following the completion of alcoholic fermentation. Over a period of 12 months, the color parameters, levels of ascorbic acid, phenolic compounds, antioxidant activity, and GSH content of the aged cili wine were analyzed. Among the investigated additives, g-IDY exhibited the strongest inhibitory effect on browning. Moreover, adding 800mgL-1 g-IDY increased the total reducing power and residual GSH content by factors of 1.52 and 2.44, respectively, with respect to those of the SO2-treated cili wine, thus enhancing its antioxidant capacity. Using ultra-performance liquid chromatography-tandem mass spectrometry analysis, a total of 22 monomeric phenolic compounds were identified. After g-IDY treatment, the contents of 15 easily oxidizable o-diphenols decreased, preventing the depletion of ascorbic acid as an antioxidant. As a result, the levels of ascorbic acid and total phenolics were 1.5-fold and 1.17-fold higher than those in the SO2-treated wine, respectively. This study demonstrates that g-IDY provides a new approach to preventing the browning of wine caused by ascorbic acid degradation. PRACTICAL APPLICATION: Cili wine, characterized by its high ascorbic acid content, can decelerate cellular senescence and bolster immune function, which has contributed to its popularity. Ascorbic acid, a potent antioxidant, can be spiked into white wines to significantly enhance their antioxidative properties. Nevertheless, the high ascorbic acid content in cili wine renders it susceptible to oxidation under both aerobic and anaerobic conditions, which alters the wine's hue from golden to dark brown, thus diminishing its commercial value. Overcoming this browning associated with ascorbic acid degradation is therefore of considerable importance and could facilitate the advancement of the cili industry.

The effect of pre-harvest and post-harvest aloe vera gel treatments on fruit quality and storage performance of table grapes

This study investigated the impacts of pre-harvest, post-harvest, and combined pre-harvest+post-harvest Aloe vera gel treatments on various quality parameters of the ‘Red Globe’ grape cultivar during a 150-day storage period. The quality parameters assessed were weight loss, decay ratio, color attributes, firmness, soluble solids content (SSC), titratable acidity (TA), levels of total phenolics and total antioxidant capacity, as these are indicative of bioactive compounds. Post harvest Aloe vera treatment resulted in the lowest weight loss among three treatments, while the combined treatment surprisingly led to the highest weight loss. Pre-harvest treatments resulted in the lowest SSC values, while the combined treatments led to the highest values. Differences in TA value were not statistically significant, neither between treatments nor during the storage period. Storage duration alone significantly affected pH values. The Aloe Vera treatments significantly increased total phenols compared to the control group, and this increase remained consistent throughout the storage period. The combined treatments yielded the highest total phenols (3389.45 µg gallic acid equivalent/g fresh fruit). Similarly, Aloe Vera treatments significantly increased total antioxidant capacity (TAC) throughout the storage period. While the combined treatment yielded the highest TAC on day 150 (6.66 µMol trolox equivalent/g fresh weight), it negatively affected physical and chemical parameters. However, compared to other treatments, this combined approach significant boosted phytochemical levels. These findings suggest that for fresh table grapes, separate pre-harvest or post-harvest Aloe Vera treatments might be preferable. On the other hand, for those prioritizing elevated phytochemical content for health benefits, the combined application offers an option despite its drawbacks.

Variation in Nutritional Components and Antioxidant Capacity of Different Cultivars and Organs of Basella alba

Basella alba is a frequently consumed leafy vegetable. However, research on its nutritional components is limited. This study aimed to explore the variation in the nutritional components and antioxidant capacity of different cultivars and organs of Basella alba. Here, we primarily chose classical spectrophotometry and high-performance liquid chromatography (HPLC) to characterize the variation in nutritional components and antioxidant capacity among different organs (inflorescences, green fruits, black fruits, leaves, and stems) of eight typical cultivars of Basella alba. The determination indices (and methods) included the total soluble sugar (anthrone colorimetry), total soluble protein (the Bradford method), total chlorophyll (the ethanol-extracting method), total carotenoids (the ethanol-extracting method), total ascorbic acid (the HPLC method), total proanthocyanidins (the p-dimethylaminocinnamaldehyde method), total flavonoids (AlCl3 colorimetry), total phenolics (the Folin method), and antioxidant capacity (the FRAP and ABTS methods). The results indicated that M5 and M6 exhibited advantages in their nutrient contents and antioxidant capacities. Additionally, the inflorescences demonstrated the highest total ascorbic acid and total phenolic contents, while the green and black fruits exhibited relatively high levels of total proanthocyanidins and antioxidant capacity. In a comparison between the green and black fruits, the green fruits showed higher levels of total chlorophyll (0.77–1.85 mg g−1 DW), total proanthocyanidins (0.62–2.34 mg g−1 DW), total phenolics (15.28–27.35 mg g−1 DW), and ABTS (43.39–59.16%), while the black fruits exhibited higher levels of total soluble protein (65.45–89.48 mg g−1 DW) and total soluble sugar (56.40–207.62 mg g−1 DW) in most cultivars. Chlorophyll, carotenoids, and flavonoids were predominantly found in the leaves of most cultivars, whereas the total soluble sugar contents were highest in the stems of most cultivars. Overall, our findings underscore the significant influence of the cultivars on the nutritional composition of Basella alba. Moreover, we observed notable variations in the nutrient contents among the different organs of the eight cultivars, and proanthocyanidins may contribute significantly to the antioxidant activity of the fruits. On the whole, this study provides a theoretical basis for the genetic breeding of Basella alba and dietary nutrition and serves as a reference for the comprehensive utilization of this vegetable.

Ultrasound pretreatment enhances moisture migration and drying quality of mulberry via microstructure and cell-wall polysaccharides nanostructure modification

The effects of ultrasound pretreatment (20 kHz, 30 W/L) on mulberries' texture, microstructure, characteristics of cell-wall polysaccharides, moisture migration, and drying quality were investigated over exposure times ranging from 15 to 45 min. Ultrasound induced softening of mulberry tissue, accompanied by an increase in water-soluble pectin and a decrease in chelate-soluble pectin and Na2CO3-soluble pectin concentrations. Noticeable depolymerization of the pectin nanostructure was observed in the pretreated mulberries, along with a decrease in molecular weight, attributed to side-chain structure cleavage. Ultrasound loosened the cell wall structure, increased free water content and freedom, thereby reducing water diffusion resistance. Ultrasound pretreatment reduced drying time by 11.2 % to 23.3 % at various processing times compared to controls. Due to significantly enhanced drying efficiency, the optimal pretreatment time (30 min) yielded dried mulberries with higher levels of total phenolics and total anthocyanins, along with an increased antioxidant capacity. The results of this study provide insights into the mechanisms by which ultrasound pretreatment can effectively enhance the mulberry drying process.

A cooperative combination of non-targeted metabolomics and electronic tongue evaluation reveals the dynamic changes in metabolites and sensory quality of radish during pickling

Pickled radish is a traditional fermented food with a unique flavor after long-term preservation. This study analyzed the organoleptic and chemical characteristics of pickled radish from different years to investigate quality changes during pickling. The results showed that the sourness, saltiness, and aftertaste-bitterness increased after pickling, and bitterness and astringency decreased. The levels of free amino acids, soluble sugars, total phenols, and total flavonoids initially decreased during pickling but increased with prolonged pickling. The diversity of organic acids also increased over time. Through non-targeted metabolomics analysis, 349 differential metabolites causing metabolic changes were identified to affect the quality formation of pickled radish mainly through amino acid metabolism, phenylpropane biosynthesis and lipid metabolism. Correlation analysis showed that L*, soluble sugars, lactic acid, and acetic acid were strongly associated with taste quality. These findings provide a theoretical basis for standardizing and scaling up traditional pickled radish production.

Calcium deficiency leads to fruit blackheart formation by disrupting glycometabolism and phenylpropanoid metabolism in wax gourd

Wax gourd (Benincasa hispida (Thunb.) Cogn) is a vegetable crop with a long storage period; however, blackheart disorder seriously compromises its storability and economic value. This study delves into the spatial-temporal process of blackheart disorder in wax gourd fruit at the physiological, transcriptional, and metabolic levels. The findings revealed decreased concentrations of total calcium (Ca), Ca-pectinate, and chelate-soluble pectin (CSP), and increased levels of total phenolics, flavonoids, and lignin during the development of blackheart disorder. These changes in physiological indicators in blackheart fruit were regulated by the expression of relevant genes, the accumulation of key metabolites, and increased enzyme activities in the glycometabolism and phenylpropane metabolism pathways. Moreover, transcriptome analysis revealed significant suppression in the expression of Ca channel and transport-related genes in blackheart fruit. Finally, there was a pronounced correlation between CSP, Ca-pectinate, phenolic acid, flavonoids, and monosaccharides. Weighted gene co-expression network analysis identified several transcription factors related to blackheart development were identified. Importantly, it has been discovered for the first time that the development of blackheart disorder in wax gourd results from pectin degradation and metabolic disturbance caused by Ca deficiency. These findings lay a theoretical foundation for devising strategies to manage and control blackheart in wax gourds.

Integrated metabolomics and transcriptomics analysis highlight key pathways involved in the somatic embryogenesis of Darjeeling tea.

Darjeeling tea is a globally renowned beverage, which faces numerous obstacles in sexual reproduction, such as self-incompatibility, poor seed germination, and viability, as well as issues with vegetative propagation. Somatic embryogenesis (SE) is a valuable method for rapid clonal propagation of Darjeeling tea. However, the metabolic regulatory mechanisms underlying SE in Darjeeling tea remain largely unknown. To address this, we conducted an integrated metabolomics and transcriptomics analysis of embryogenic callus (EC), globular embryo (GE), and heart-shaped embryo (HE). The integrated analyses showed that various genes and metabolites involved in the phenylpropanoid pathway, auxin biosynthesis pathway, gibberellin, brassinosteroid and amino acids biosynthesis pathways were differentially enriched in EC, GE, and HE. Our results revealed that despite highly up-regulated auxin biosynthesis genes YUC1, TAR1 and AAO1 in EC, endogenous indole-3-acetic acid (IAA) was significantly lower in EC than GE and HE. However, bioactive Gibberellin A4 displayed higher accumulation in EC. We also found higher BABY BOOM (BBM) and Leafy cotyledon1 (LEC1) gene expression in GE along with high accumulation of castasterone, a brassinosteroid. Total flavonoids and phenolics levels were elevated in GE and HE compared to EC, especially the phenolic compound chlorogenic acid was highly accumulated in GE. Integrated metabolome and transcriptome analysis revealed enriched metabolic pathways, including auxin biosynthesis and signal transduction, brassinosteroid, gibberellin, phenylpropanoid biosynthesis, amino acids metabolism, and transcription factors (TFs) during SE in Darjeeling tea. Notably, EC displayed lower endogenous IAA levels, conducive to maintaining differentiation, while higher IAA concentration in GE and HE was crucial for preserving embryo identity. Additionally, a negative correlation between bioactive gibberellin A4 (GA4) and IAA was observed, impacting callus growth in EC. The high accumulation of chlorogenic acid, a phenolic compound, might contribute to the low success rate in GE and HE formation in Darjeeling tea. TFs such as BBM1, LEC1, FUS3, LEA, WOX3, and WOX11 appeared to regulate gene expression, influencing SE in Darjeeling tea.

Effect of Cooking methods on Total Phenolics and Antioxidant activity of selected wild Edible plants

The objective of this assessment was to investigate how different cooking techniques, such as boiling and microwave cooking, impact the levels of total phenolics and antioxidant activity in commonly consumed plants like Perilla ocymoides, Clerodendrum colebrookeanum, Solanum gilo, Solanum kurzii, and Potentilla lineata, prevalent in the North-Eastern region of India. To measure the antioxidant properties of these plants, various methods were employed, including 1,1-diphenyl-2-picryl hydrazyl (DPPH) radical scavenging activity, ABTS radical scavenging ability, reducing power capacity, and the assessment of total phenolic, flavonoid, and flavonol contents. The analysis revealed that the total phenolic content (TPC) of fresh vegetables ranged from 77.47 to 797.68mg/100g (expressed as gallic acid equivalent) on a dry weight basis. The total antioxidant capacity of fresh plants, measured as the percentage of inhibition, varied between 7.62% and 83.44% for DPPH, and 12.22% to 79.46% for ABTS. Boiling emerged as the cooking method causing the greatest reduction in TPC, resulting in a decline ranging from 10.90% in P. lineata up to 25.66% in S. kurzii when calculated on a dry weight basis. Conversely, microwave cooking led to an enhancement in TPC, with an increase ranging from 2.20% to 11.80%. Furthermore, the impact of boiling on DPPH radical scavenging activities was notable, causing a decrease between 8.44% and 43.30%, and for ABTS radical scavenging activities, the reduction ranged from 10.24% to 34.45%. In contrast, microwave cooking had a positive effect on DPPH and ABTS radical scavenging activities, increasing them by 9.39% to 46.32%, and 8.49% to 46.39%, respectively, across the studied plants. In conclusion, the results suggest that microwave cooking stands out as the optimal method for preserving and even increasing the concentration of polyphenols and antioxidants in these plants. Conversely, boiling exhibited the least desirable outcomes in terms of retaining these beneficial components.

Enhancing the nutritional value and functional properties of mango pulp via lactic acid bacteria fermentation

The probiotic properties of four lactic acid bacteria (LAB) strains, Lacticaseibacillus paracasei OR1 and PP1 and Lacticaseibacillus rhamnosus MA3 and PP3, were evaluated. OR1 showed the highest levels of self-aggregation (61.27%) and coaggregation (17.70%) with Staphylococcus aureus. Compared to the crude cell-free supernatant (CFS) and ethyl acetate extract fraction, the water extract fraction of the CFS showed greater antimicrobial activity against Escherichia coli and Bacillus cereus. All LAB strains exhibited the highest levels of total carotenoids, phenolics, flavonoids and antioxidant activity in the CFS, suggesting that they can release water-soluble bioactive compounds into the growth medium. The phytochemical profile of Mahachanok mango, which is rich in bioactive compounds, was improved through LAB fermentation. LC–MS/MS analysis revealed 60 compounds, including phenolic acids (1.11-fold), organic acids (1.21-fold), and amino acid derivatives (1.28-fold), that were more abundant in the fermented Mahachanok mango pulp (FMP) samples than in the fresh samples. Interestingly, the antioxidant proline level increased 377.28-fold, and novel dipeptides and tripeptides were present in the FMP fermented with L. paracasei OR1. Mango pulp is a potential source of nutrients for LAB growth and metabolism; thus, LAB fermentation could be used to produce a functional food product rich in antioxidants and bioactive peptides.

Effects of biofertilizer on the production of bell pepper (Capsicum annuum L.) in greenhouse

Biological fertilizers are useful sources of plant nutrients that enhance crop growth and quality, produce plant hormones, and contribute to sustainable crop production by maintaining soil fertility. The effect of arbuscular mycorrhizal fungi (AMF) and plant growth promoting rhizobacteria (PGPRs) applications in greenhouses on bell pepper (Capsicum annuum L. Nervin) has been studied by conducting a split plot experiment in three replications using a randomized complete block design. The biofertilizers included AMF inoculations (Rhizophagus irregularis + Funneliformis mosseae), and three different bacterial inoculations (Azotobacter chroococcum + Azospirillum lipoferum; Enterobacter cloacae + Pseudomonas putida; Bacillus subtilis + Bacillus amyloliquefaciens) and non-inoculation as a control with two levels of organic fertilizers (with and without).The organic treatment fertilizer, in combination with the inoculation of E. cloacae + P. putida or A. chroococcum + A. lipoferum, as well as AMF, significantly increased the microbial population within the rhizosphere compared to the control. In all treatments, fruit yield increased, with the highest value (15.94 kg m−2) recorded in the AMF treatment, indicating an increase of 18% over the control. All inoculations significantly increased total phenol and ascorbic acid levels in fruit when organic fertilizer was applied. The most significant N uptake was observed in A. crococcum + A. lipoform inoculation, while the most significant Fe uptake was observed in AMF. It was found that all inoculations significantly increased P, K, and Zn uptake. In conclusion, A combination of organic fertilizer and mycorrhizal or (Azotobacter chroococcum + Azospirillum lipoferum) inoculations increased the productivity and quality of bell peppers grown in greenhouses.

Phytochemical Profile, Acute Toxicity, Antioxidant and Anti-inflammatory Activity of Hydroethanolic Extracts from Odontonema strictum (Nees) Kuntze (Acanthaceae) Root and Stem

Background: The leaves of Odontonema strictum (Nees) Kuntze (Acanthaceae), a decorative plant native to Latin America, are used to treat hypertension in alternative medicine. However, the other parts of the plant have not yet been investigated for their antihypertensive properties. Aims: Our study aimed to investigate phytochemical groups with antihypertensive potential, antioxidant and anti-inflammatory properties, and the safety of using stems and roots hydroethanolic extracts.
 Methodology: Phytochemical screening by HPTLC and determining flavonoids and total polyphenols were carried out. The antioxidant activity was evaluated using ABTS, FRAP, DPPH, and LPO methods. The inhibitory activity of Phospholipase A2 and 15-lipoxygenase was determined. Finally, acute oral toxicity was carried out on female mice NMRI.
 Results: The hydroethanolic extracts of Odontonema strictum root (HE_ROS) and stem (HE_SOS) contain tannins, sterols, triterpenes, flavonoids, and saponosides. HE_SOS gave the highest levels of flavonoids (23.69±1.10 mg QE/g) and total phenolics (64.15±4.02 mg TAE/g. The two hydroethanolic extracts had antioxidant activity, with HE_ROS being the best. However, these activities were lower than Trolox (p<0.05). The extracts have a moderate inhibitory effect on 15-lipoxygenase and Phospholipase A2. Finally, HE_ROS and HE_SOS are practically non-toxic when administered once orally.
 Conclusion: This study provided scientific data and could justify the use of Odontonema strictum in the treatment of hypertension.

Biodiversity and Healing: Exploring the medicinal potential of wild edible plants abundant in antioxidants

Wild edible plants (WEPs) are rich in antioxidants with a history of traditional medicinal use. This study aimed to find the most efficient polyphenol extraction solvent from WEPs, including Lasia spinosa, Eriosema chinense, Nasturtium indicum, Begonia hatacoa, and Embelia floribunda, for pharmaceutical and drug industry applications. Polyphenols, crucial antioxidants, were meticulously analyzed via RP-HPLC. Total phenolic, flavonoid, and flavonol levels were measured with four solvents. 80% aqueous (aq.) ethanol proved the most effective, surpassing solvents of varying polarities. The plants exhibited high total phenolics and flavonols, notably gallic acid (30.78±1.67 µg/mg dry extract) and syringic acid (32.03±1.89 µg/mg dry extract) in 80% Aq. ethanol extract of E. floribunda. Correlation analyses revealed strong connections between parameters, with 80% Aq. ethanol and acetone showing the highest correlation values (r and R2), indicating their exceptional polyphenol extraction and antioxidant potential. The principal component analysis emphasized the pharmaceutical potential of WEPs, particularly E. floribunda's 80% Aq. ethanol extract due to its phenolic and polyphenolic content. In conclusion, 80% of ethanol extracts of these plants outperform synthetic derivatives in antioxidant activity, making them promising for pharmaceutical and drug product development with enhanced natural antioxidant properties.