Total Phenolics Research Articles

Alfalfa sprout flour: A promising ingredient to improve probiotic survival and antioxidant activity in mint-flavored stirred yogurt

This study examined the impact of alfalfa sprout flour (ASF) on the pH, titratable acidity (TA), syneresis, water-holding capacity (WHC), color attributes, antioxidant potential, survival of Lactobacillus acidophilus LA-5, and sensory properties of mint-flavored stirred yogurt over 24 days of cold storage. Four probiotic yogurt batches were prepared, namely plain probiotic yogurt (PPY), mint-flavored probiotic yogurt (MFPY), and MFPY with 0.5 and 1% w/w of ASF (MFPY-ASF-0.5%, and MFPY-ASF-1%). Yogurt with added ASF exhibited the highest increase in TA (18.80-24.40%) and a decrease in pH (0.18). L. acidophilus maintained the highest survival rate (7.3-7.43 Log CFU/g) in MFPY-ASF-1% yogurt between days 8 to 24 of storage, exceeding the minimum count recommended for the therapeutic effects of probiotics. PPY and MFPY demonstrated significantly lower WHC and higher syneresis values compared to MFPY-ASF-0.5% and MFPY-ASF-1% (P < 0.05). The addition of mint and ASF remarkably decreased lightness (L*) and increased yellowness (b*) and greenness (-a*) values of samples compared to PPY. All flavored samples exhibited a gradual decrease in b* and -a* values, alongside an increase in L* values, during storage. ASF-enriched yogurts showed high total phenol content, total flavonoid content, and antioxidant activity. Although an increase in ASF levels resulted in a reduction in consumer preferences for odor and flavor, all samples received satisfactory overall acceptability scores (3.05-4.30) at the end of storage. In conclusion, the inclusion of ASF at the 1% level presents a promising opportunity for producing value-added yogurt with enhanced probiotic survival, antioxidant activity, and favorable technological properties.

Ultrasonic depolymerization of pomegranate peel pectin: Effect of sonication time on antioxidant, α-amylase inhibitory, and prebiotic properties

This study aimed to investigate the effects of ultrasonic treatment time (5–30 min) on the structural characteristics, antioxidant, α-amylase inhibitory, and prebiotic properties of pomegranate peel pectin (PPP). The extracted PPP was rich in galacturonic acid (64.27 %) and exhibited a high degree of esterification (DE, 61.7 %), with an average molecular weight (Mw) of 135.6 kDa. The Mw, particle size, and DE of ultrasonic-treated PPPs (U-PPPs) significantly decreased compared to the PPP. FTIR analysis revealed that the intensity of the peak at ~1730–1720 cm−1 weakened with prolonged treatment time. The total phenol content, antioxidant activity, and α-amylase inhibition of U-PPPs were enhanced compared to PPP. Both PPP and U-PPP treated for 30 min promoted the growth of Bifidobacterium longum and Lactobacillus casei, with U-PPP-30 showing a greater preference over PPP and inulin. In conclusion, ultrasonic treatment represents a promising approach to depolymerization aimed at enhancing the biological activities of pectin.

Phytochemicals, anti-aging, and antioxidant activities of koro komak (Lablab purpureus) on different ratios and types of solvent

The aim of this study was to investigate the effect of solvent type and solvent ratio on yield, antioxidant activity (i.e., DPPH, ABTS, FRAP), total phenolics, flavonoids, anti-elastase, and tannins of Lablab purpureus (koro komak) extract. The types of solvents used were 70% of ethanol, 96% of ethanol, 22oC of water, and 75oC of water with the ratios of 1:4, 1:6, and 1:8. The experiment was conducted, duplicate and the data was obtained for analysis using ANOVA at a 95% confidence level. If the treatment shows a significant difference, DMRT is used to check for significant differences. The results indicated that the different ratios and types of solvents were giving significantly different yields, antioxidant activity, total phenolic, flavonoids, anti-elastase, and tannins. The highest yield, total phenolic, flavonoid, tannin, and antioxidant activity values were obtained from the treatment by a 1:8 ratio of 75oC of water with the value 28.39%, 11.70 mg GAE/g, 35.88 mg QE/100g, and 6.44 mg TAE/100g, 18.46 AAE/g (DPPH), 4.23 AAE/g (ABTS), and 4.17 mg Fe+/g (FRAP) respectively.

Analysis of Total Phenolics, Flavonoids, and Antioxidant Activity of Cashew Leaf Extract (Anacardium occidentale L.) with Varying Ethanol Concentrations

This study evaluated the effectiveness of various ethanol concentrations (50%, 70%, and 96%) in extracting bioactive compounds from cashew leaves (Anacardium occidentale). Parameters analyzed included total phenolics, total flavonoids, and antioxidant activity using the DPPH and H2O2 methods. The results showed that the 70% ethanol extract produced the highest total phenolic and flavonoid content as well as significant antioxidant activity compared to other ethanol concentrations. This study offers practical insights for pharmaceutical, cosmetic, and nutraceutical industries in selecting the optimal solvents for cashew leaf extraction. Additionally, the analysis showed that the 70% ethanol extract offered an optimal balance between extraction efficiency and antioxidant activity, making it the most efficient solvent for commercial use.

Nutritional profiling and antioxidant potential of corn silk (Maydis stigma) powder for the development of corn silk tea

AbstractThe study aimed to analyse the nutritional and antioxidant potential of corn silk based formulated tea. Four corn silk tea formulations were developed, one with corn silk only and three using different flavouring herbal/spicing agents, namely lemongrass, green cardamom, and cinnamon. Microwave dried corn silk powder and corn silk tea infusions were analysed for chemical composition. Organoleptic evaluation was also done for tea infusions. The results of chemical evaluation showed that corn silk powder is rich in protein (20.78%), dietary fibre (48.93%), calcium (139.5 mg/100 g), magnesium (163.9 mg/100 g), potassium (1,406 mg/100 g), total phenols (1,365 mg GAE/100 g), and flavonoids (370.8 mg QE/100 g). The antioxidant activity of corn silk powder was observed as 84.95% DPPH inhibition. Maysin content of corn silk powder was 3.65 mg/100 g. Chemical analysis of corn silk tea infusions showed that the addition of flavours significantly enhanced the minerals, total phenols, and flavonoids contents and the antioxidant activity as compared to the tea formulated with only corn silk powder. Results of organoleptic evaluation showed that all four corn silk tea formulations were highly acceptable. Overall improvement in nutritional and antioxidant contents was found in corn silk tea with added flavours.

Enhancement of Liberica Coffee Quality by Wet Fermentation using Bacillus subtilis

Coffee is a tree species in the Rubiaceae family and Coffea genus. One way to enhance the value of coffee commodities is by using fermentation technology. Fermentation can use probiotic bacteria found in mongoose digestive tracts, creating coffee with a unique taste and aroma. &lt;em&gt;Bacillus subtilis &lt;/em&gt;is one of these bacteria, offering an alternative to those from mongoose. This study aimed to analyze the effects of fermentation using &lt;em&gt;B. subtilis&lt;/em&gt; bacteria on the physicochemical and sensory properties of Liberica coffee. The study method included bacteria preparation, coffee fermentation, and testing. The samples' total phenolics, flavonoids, caffeine, and chlorogenic acid contents were estimated. The analysis was performed using UV-Vis and GC-MS spectrophotometers. The results revealed that the fermentation process using &lt;em&gt;B. subtilis &lt;/em&gt;improved the sensory and physical qualities of the fermented Liberica coffee. The total values of phenolic and flavonoid contents and antioxidants of the fermented Liberica coffee were higher than that of the original coffee. GC-MS analysis exhibited compounds in the fermented coffee in which the highest was N-Dodecyl-N-(trifluoroacetyl)dodecanamide (C&lt;sub&gt;26&lt;/sub&gt;H&lt;sub&gt;48&lt;/sub&gt;F&lt;sub&gt;3&lt;/sub&gt;NO&lt;sub&gt;2&lt;/sub&gt;), with a retention time of 23.73 minutes and an area percentage of 18.96%. Moreover, the caffeine and chlorogenic acid of the fermented Liberica coffee was lower than that of the original coffee.

Karakteristik Sensori dan Fisikokimia Kukis dari Campuran Tepung Mocaf dan Tepung Kulit Buah Naga

To support the goal of zero waste outlined in the sustainable development goals (SDGs), repurposing dragon fruit peel waste presents a promising opportunity. In Indonesia, the high demand for dragon fruit leads to the generation of considerable organic waste. This study explored the use of dragon fruit peel flour, combined with modified cassava (mocaf) flour, as a wheat flour alternative to improve the sensory and chemical properties of gluten-free cookies. The research involved preparing the flours and cookies, followed by conducting sensory, physical, and chemical analyses. A completely randomized design (CRD) was employed, testing five formulations with varying ratios of mocaf flour to dragon fruit peel flour. The results indicated that 73% of panelists preferred the crispiness of cookies containing 25% dragon fruit peel flour, while 60% were satisfied with the color of cookies containing 45% dragon fruit peel flour. Physical analysis showed no significant differences in thickness or bake loss, but there were notable differences in diameter, spread ratio, and color. As the proportion of dragon fruit peel flour increased, the cookies showed significant improvements in chemical characteristics, including higher levels of moisture, ash, fat, protein, and fiber content. Additionally, the content of total phenolics and antioxidant activity increased with higher ratios of dragon fruit peel flour, reaching 1.14 mg GAE/g for total phenolics and 662.64 mg AAE/g for antioxidant activity. FTIR analysis revealed a consistent absorbance pattern across samples, with minor variations in peak intensities at specific wavenumbers. Based on the sensory, physical, and chemical evaluations, cookies containing 45% dragon fruit peel flour were recommended for production.

Bioactive Compounds Investigation and Antioxidant Activities in Extracts and Fractions of Tamarindus Indica (Aradib) From Sudan

Tamarindus indica is commonly used interest in Sudan for edible plant and medicinal use. This study aimed to determine bioactive compounds, and antioxidant activities in extracts and fractions of Tamarindus indica pulp grown in Sudan. The powdered plant was extracted with ethanol, ethyl acetate, and acetone using an ultrasonic technique. The residue of the ethanol extract was fractionated using successive solvents. The extracts and fractions were determined for their phenolics, flavonoids, and tannins contents, and analyzed bioactive compounds by Gas Chromatography-Mass Spectrophotometer, and also evaluate their antioxidant activities using the 2, 2-diphenyl-1-picryl-hydrazyl, reducing power and hydrogen peroxide scavenging methods. The results show that the total phenolics, total flavonoids, and total tannins levels were significantly higher in the ethyl acetate fraction than in other extracts and fractions. GC-MS analyses of extracts and fractions showed a variety of bioactive compounds such as Hexadecanoic acid, Stigmasterol, Maltol, Sitosterol, Vitamin E, Allose, Tartaric acid, and Vaccenic acid. All the extracts and fractions exhibited good antioxidant activities. The extracts and fractions of Tamarindus indica pulp are sources of natural antioxidants and other bioactive compounds, which are beneficial effects on human health and the possibility of application in the pharmaceutical industry.

Relation of chemical characteristics and sensory profile of catfish (Pangasius sp.) belly processed by various smoking methods

Catfish (Pangasius sp.) belly, a by-product of the frozen fish fillet industry, has certain processing limitations, thereby reducing product utilization and selling value. It is a potential process for producing products with highl market acceptance. The study aimed to investigate the relationship between the chemical characteristics of a catfish belly in various smoking methods and its sensory profile. Various smoking methods in this research include smoking cabinets, vertical offset smokers, traditional smoking houses, and liquid smoke, which had different parameters of time, temperature, and distance to the smoke source. The chemical characteristics of smoked catfish belly were determined in terms of proximates, total phenols, and total acid. The sensory profiles in the form of intensity of 8 attributes of smoked catfish belly were obtained using the Rate-All-That-Apply method accompanied by a hedonic test (n = 80). Different smoking parameters in each method greatly influence the chemical characteristics and sensory profiles produced. Methods with longer smoking times will produce lower water content, increasing the fat content and a strong smoky aroma and taste. The correlation between chemical characteristics, sensory profile, and hedonic was also analyzed using Partial Least Square Regression (PLS regression) to determine the relationship with the stomach of smoked catfish belly using various methods. Of all the methods, the smoking cabinet was the optimal method for processing smoked catfish belly.

Callus induction, growth, and metabolite variations in two Taxus spp. under in vitro conditions

The present study investigated the effect of growth regulators on the quantity and quality of calli of two yew genotypes (Taxus spp.). A factorial experiment based on a completely randomized design was performed using 2,4-D and kinetin on leaf and stem explants of T. baccata and T. brevifolia. Calli traits, including fresh weight, total phenols, total alkaloids, and paclitaxel contents were investigated. The simple effect of hormonal treatments on total phenolic content, total alkaloids, and fresh weight of calli was significant. Total phenols content and fresh weight were not much affected by the interaction of hormonal treatments, whereas total alkaloids content was found increased. Paclitaxel content did not significantly differ between explants. The highest paclitaxel content was found in the leaf explant of T. baccata (30 μg/g), compared to 5 and 10 μg/g in T. baccata stem, T. brevifolia stem, and T. brevifolia leaf, respectively. The fresh weight and total alkaloid content of stem calli of both species were higher than the leaves. Yew is a valuable endangered medicinal plant that responds well to in vitro treatments. Therefore, it is possible to manage the production of its valuable metabolites under in vitro conditions.

Characteristics of ice cream from black soybean sprout juice – red dragon fruit with yolk emulsifier

Black soybean germination into sprouts reportedly improved nutrition digestibility and bioactive compound content. Red dragon fruit (RDF) and egg yolk (EY) can be used as natural and halal colorants and emulsifiers. Black soybean sprout (BSS) juice made non-dairy ice cream with red dragon fruit and egg yolk as an emulsifier. This research aimed to measure the effect of various red dragon fruit and egg yolk concentrations on the characteristics of ice cream made from BSS juice. A completely randomized design was applied to six formulations made using the ratio of RDF : EY of FA (20%: 3%), FB (20%: 4%), FC (20%: 5%), FD (40%: 3%), FE (40%: 4%), and FF (40%: 5%). BSS juice was made using 48 hours of room temperature incubated sprout and water at a 1:4 (b/v) ratio. Filtrate was then mixed with sugar, cornstarch, and salt into a dough, which was then mixed with RDF and EY at various concentrations. Nutritional proximate composition, radical scavenging activity, phenolic content, total anthocyanin content, vitamin C, and sensory acceptance were analyzed. Data was then statistically analyzed using one-way ANOVA, followed by Duncan’s Multiple Range Test. Results showed that higher RDF significantly changed overrun, melting rate, increased moisture content, vitamin C (20.4 – 40.23 mg/100 g), antioxidant activity (34.9 – 62.78 % radical scavenging activity), total phenolics (0.341 – 0.536 mg/g GAE), and total anthocyanin (3.905 – 9.726 mg/kg), and hedonic score, but shorter melting time. The shortest melting time was obtained by ice cream made using 20% RDF and 5% EY, the lower concentration of fruit, and the highest concentration of egg yolk, respectively. The results indicated that BSS juice could be used as the main ingredient to make non-dairy ice cream, with red dragon fruit and egg yolk as natural colorants and emulsifiers, respectively. Keywords: Black soybean sprout, Non-dairy ice cream, Red dragon fruit

Influence of ultraviolet-C irradiation treatment on quality and shelf life of mung bean sprouts during storage

This research analyzed the impact of exposing mung bean sprouts to ultraviolet-C (UV-C) radiation for different periods (2, 5, and 10 min). Treated sprouts were preserved at 5°C and 85-95% relative humidity for 6 days. Irradiation for 10 min effectively reduced fresh weight loss, electrolyte leakage, and microbial count and main-tained the firmness of sprouts. It also positively influenced the bioactive components, including antioxidants, total phenols, and protein, potentially providing health benefits to consumers. In addition, prolonged UV-C exposure for 10 min leads to oxidative stress, marked by a rise in malondialdehyde, proline, and hydrogen peroxide content. These compounds assist in stress reduction and preserve secondary metabolites. This research implies that post-harvest 10 min UV-C irradiation offers a potential approach to uphold quality while maximizing the nutritional value of mung bean sprouts.

In Vitro Digestion of Vacuum-Impregnated Yam Bean Snacks: Pediococcus acidilactici Viability and Mango Seed Polyphenol Bioaccessibility.

This study investigates the in vitro digestion of vacuum-impregnated yam bean snacks enriched with Pediococcus acidilactici and mango seed polyphenols, focusing on bacterial survival and polyphenol bioaccessibility. The snacks were prepared by vacuum impregnation (VI) with solutions containing either mango seed extract, P. acidilactici, or a combination of both, followed by dehydration. The antimicrobial activity of the treatments was assessed against pathogens, revealing limited effectiveness, likely due to insufficient concentrations of mango seed extract and the intrinsic resistance of the bacteria. VI of mango seed extract improved the total soluble phenols (TSP) content up to 400% and maintained the initial probiotic concentration (106 cell/mL). In vitro digestion was performed to simulate gastrointestinal conditions, measuring the stability of TSP and the survival of P. acidilactici. The results indicated that the viability of P. acidilactici fluctuated throughout the digestion process (106 to 104 log UFC/g), the polyphenols showed varying degrees of bioaccessibility (11 to 30%), and the TSP content in the intestinal fraction ranged from 1.95 to 6.54 mg GAE/g. The study highlights the potential of VI for incorporating functional components into plant-based snacks, though further optimization is necessary to enhance the stability of P. acidilactici and the effectiveness of the bioactive ingredients.

Morphological and biochemical characteristics of wild red-fleshed apples (Malus sieversii f. niedzwetzkyana) in the North and Northeast of Iran

BackgroundRed-flesh apples (Malus sieversii f. niedzwetzkyana) have attracted attention from consumers and researchers due to their pleasant appearance and taste. These exotic apples are rich sources of nutrients and health-promoting polyphenols and phenolics. This study aimed to investigate morphological (40 quantitative and 13 qualitative traits) and biochemical (5 traits) characteristics of four socioeconomically important red-fleshed apple populations in North and Northeast region of Iran, which are understudied and under serious extinction risk.ResultsThe examined characters exhibited wide and statistically significant variations, especially in leaf color (68.86%) and the number of seeds per fruit (61.61%), and more dramatically in the total flavonoids (146.64%) and total phenolics contents (105.81%). There were also strong variations in fresh fruit weight and fruit length, diameter, and flesh thickness. Red, with 34 accessions, was the dominant ripe fruit skin color. All biochemical traits also showed high variations, particularly in total flavonoid content. Red-fleshed Gavramak and Kalateh Khij apples contained the highest biochemical and morphological values, respectively. Principal component analysis (PCA) revealed that the first five principal components together accounted for more than 60.83% variation of the total observed variations. Moreover, the cluster dendrogram analysis based on Ward’s method indicated three different clusters based on the characters measured, indicating high variation among the accessions.Conclusionred-flesh apples can be considered suitable sources of natural antioxidants with great potential as healthy foods and nutraceutical applications. Based on the commercial characters, Red-fleshed Gavramak and Kalateh Khij apples showed the highest fruit quality with proper size and thus can be suggested as superior for cultivation or use in breeding programs due to having higher quality fruits.

Effect of brewing conditions on flavonoid, phenolics, anthocyanins and antioxidant contents in hibiscus tea infusion

The hibiscus flowers are cherished for its high aesthetic value and in India it is one of the popular flower cultivated in almost every households due to its religious significance. Besides its hardy nature and wider adaptability in differ agro-climatic conditions. The hibiscus flower has been historically used in Ayurveda and Unani system to cure various ailments. Presently, the hibiscus flowers are being used in various value added products. Therefore, in the present investigation efforts to study variations in secondary metabolites from hibiscus petal tea infusions caused due to drying temperature ( 50ºC, 60ºC and 70ºC), quantity used (1.0 g, 1.5g and 2.0 g) and dipping duration (90 sec, 120 sec and 180 sec). The treatment combination of 60ºC drying temperature, 2 g quantity used and 120 seconds dipping duration obtained as optimized combination of selected independent variables which gave infused tea with high amount of bioactive compounds like total phenols content ( 75.65 mg GAE/g), total flavonoids content (64.73 mg/g catechin), total anthocyanins content (91.54 mg/l), antioxidant activity (88.38% and 0.37 µmol TE/g) along with superior aroma, taste and good colour retention up to 90 days of storage duration.

Investigation of Biological Activity of Squamarina cartilaginea (With.) P. James Species Distributed in Türkiye

In this study, the methanol extract of Squamarina cartilaginea, a species distributed in Türkiye, was investigated for its antimicrobial, antioxidant, cytotoxic, and DNA protective effects. The chemical composition of the extract was elucidated through spectroscopic determination of total phenols, total flavonoids, and chromatographic quantification of usnic acid. Antimicrobial activity was assessed using the disk diffusion method, revealing a significant zone of inhibition with a diameter of 17.5 mm against M. luteus and S. aureus. The antioxidant activity was evaluated through scavenging activities against DPPH and ABTS radicals, demonstrating a concentration-dependent potent scavenging activity against ABTS radicals. Cytotoxic activity was determined using the MTT method on DU-145 (Human Prostate Cancer Cell Line) and Colo 205 (Human Colon Cancer Cell Line) cell lines. The extract exhibited strong cytotoxic activity against the Colo 205 cell line, with a viability percentage of 33.16±2.01 at a concentration of 3.906 µg/mL. Furthermore, the S. cartilaginea extract demonstrated DNA protective activity on pBR322 plasmid DNA against UV and H2O2 exposure.

Augmentation of Fermentability and Bioavailability Characteristics of Wheat Bran via the Synergistic Interaction between Arabinoxylan-Specific Degrading Enzymes and Lactic Acid Bacteria.

To enhance the use of wheat bran in chicken feed, a solid-state fermentation approach was used with Lactobacillus paracasei LAC28 and Pediococcus acidilactici BCC-1, along with arabinoxylan-specific degrading enzymes (xylanase, arabinofuranosidase, feruloyl esterase, XAF). The effects of the fermentation process were evaluated both in vitro and in vivo. In the in vitro study, XAF supplementation demonstrated superior performance, significantly reducing the pH of the fermented wheat bran (FWB) and increasing lactic, acetic, and butyric acid levels, total phenol content, and free radical scavenging capacity (P < 0.05) compared to the XAF-free group. In the in vivo study, broilers were fed diets containing either unfermented wheat bran (UFWB) or FWB (fermented individually with LAC28 or BCC-1). Broilers fed FWB with BCC-1 exhibited significant improvements in body weight gain, intestinal morphology, and nutrient digestibility (P < 0.05) compared to the control group. Moreover, the FWB established a healthier microbial community in the avian gastrointestinal tract. Overall, this study demonstrated the potential of combining XAF and bacteria to enhance wheat bran fermentation, benefiting broiler intestinal health and growth. This innovative approach holds promise as a cost-efficient and sustainable strategy to improve the nutritional quality of wheat bran for animal feed applications.

Antimicrobial and Anti-Inflammatory Potential of Euphorbia paralias (L.): a bioprospecting study with phytoconstituents analysis.

The phytochemicals in the aerial parts of Euphorbia paralias (also known as Sea Spurge) and their anti-inflammatory and antimicrobial activities were investigated. The methanolic extract was characterized using GC-MS and HPLC techniques. The anti-inflammatory feature was estimated through a Human Red Blood Cell (HRBC) membrane stabilization technique, while the antimicrobial feature was evaluated by the disc diffusion agar technique, minimum bactericidal concentration, and minimum inhibitory concentration (MIC) via micro-broth dilution method. The GC/MS results demonstrated the existence of various phytochemicals, such as n-hexadecenoic acid, cis-11-eicosenoic acid, and methyl stearate, recognized for their anti-inflammatory and antibacterial features. The similarity of the phytochemical composition with other Euphorbia species emphasizes the genus-wide similarity. The anti-inflammatory activity exhibited a noteworthy inhibitory effect comparable to the reference drug indomethacin. The extract's antimicrobial potential was tested against a range of microorganisms, demonstrating significant action against Gram-positive bacteria and Candida albicans. The quantification of total phenolics and flavonoids further supported the therapeutic potential of the extract. The methanolic extract from E. paralias emerges as a successful natural source of important active constituents with potential applications as anti-inflammatory and antimicrobial agents. This research provides a first step to valorize Euphorbia paralias insights as a source of worthwhile phytochemicals that have potential applications in the pharmaceutical industry.

Induced resistance to control postharvest stem-end rot by methyl jasmonate in mango fruit

Induced resistance is an alternative disease control strategy for postharvest fruits and vegetables. Methyl jasmonate (MeJA) is a crucial phytohormone in the defense response to biotic and abiotic stresses. The effect and relevant mechanism of MeJA on the control of postharvest disease in mango fruit remain unclear. This study investigated the effect and possible mechanism of MeJA against stem-end rot caused by Lasiodiplodia theobromae in mango fruit. The results showed that MeJA significantly inhibited the lesion expansion on mango fruit inoculated with L. theobromae. 10 μM MeJA treatment effectively induced disease resistance against L. theobromae during postharvest storage. MeJA enhanced the activities of defense-related enzymes, including phenylalanine ammonia lyase (PAL), peroxidase (POD), β-1,3-glucanase (GLU), and chitinase (CHT), increased the accumulation of endogenous jasmonic acid (JA) and salicylic acid (SA) contents, up-regulated the expressions of the related genes on JA pathway (AOS, JAR1, MYC2, and COI1) and SA pathway (ICS, and PR1), stimulated the contents of total phenolics and flavonoids, and inhibited the accumulation of malondialdehyde (MDA). Furthermore, MeJA delayed the ripening and senescence of the fruit by inhibiting the peel yellowing, flesh softening and change in soluble solids content (SSC) of mango fruit. The results indicated that the enhanced resistance of MeJA-treated mango to stem-end rot was potentially due to the activation of defense responses induced by synergistic interaction between JA and SA pathways, as well as delayed postharvest ripening. The MeJA treatment is a promising strategy to control stem-end rot of mango fruit.

PENGARUH METODE FERMENTASI TERHADAP PENINGKATAN KANDUNGAN KIMIA DAN AKTIVITAS FARMAKOLOGI PADA BEBERAPA TANAMAN: Artikel Review

Fermentation is a process that involves the chemical transformation or breakdown of complex organic substances or other food components into simpler compounds through the action of natural enzymes and fermenting microorganisms. The purpose of this literature review is to explore the impact of fermentation methods on the enhancement of phytochemical content and pharmacological activity in various plants. Journal searches were conducted on Google Scholar, PubMed, and ScienceDirect. The results revealed that fermentation methods can increase the chemical content and pharmacological activity of a plant. Microorganisms that are frequently used in the fermentation process, such as Bacillus subtilis and actobacillus brevis, can increase the total phenol content and enhance antioxidant activity. Factors influencing the fermentation process in improving the chemical content and pharmacological activity of a plant include treatment methods, duration of fermentation (incubation), microorganisms used, and the concentration of inoculum used.