Total Polyphenolic Compounds Research Articles

Comprehensive analysis of the metabolism of core microorganisms in polyphenolic compound formation during the acetic acid fermentation stage of millet vinegar.

Polyphenolic compounds in millet vinegar are crucial functional substances, but the mechanisms underlying their formation and metabolism remain unclear. Acetic acid fermentation (AAF) represents the most active microbial metabolism stage and is pivotal for forming polyphenolic compounds. This study comprehensively analyzed the role of the microbiome in polyphenolic compound production and metabolism during AAF. Changing patterns were observed in both the microbiome and polyphenolic monomer compounds during AAF of millet vinegar. Lactobacillus harbinensis (0.624-0.454%) was identified as the dominant species in the pre-AAF stage, exhibiting a significant positive correlation with caffeic acid, kaempferic acid and kaempferolide (P < 0.05). Lactobacillus harbinensis-mediated polyphenolic compound metabolism was further confirmed through genomic analysis and pure culture fermentation techniques. Lactobacillus harbinensis encodes enzymes such as carbohydrate hydrolases, glycosidases and cellulases, which promote the release and metabolism of polyphenolic compounds from grain hulls. This study confirmed that L. harbinensis, as a core microorganism in millet vinegar fermentation, can significantly augment the content of total phenols and specific polyphenolic compounds. These findings provide valuable insights for optimizing millet vinegar production. © 2024 Society of Chemical Industry.

Metallic nanoentities: Bio-engineered silver, gold, and silver/gold bimetallic nanoparticles for biomedical applications

This present study reports the biogenic synthesis of silver nanoparticles (AgNPs), gold nanoparticles (AuNPs) and Ag/Au bimetallic nanoparticles (BNPs) using bark extract of plant Tamarix aphylla (T.A). The bark extract contained total polyphenolic compounds and total flavonoids as 0.0362 mg/mg and 0.2928 mg/mg of the dried bark extract respectively. Silver nitrate (AgNO3) and hydrogen tetra chloroaurate trihydrate (HAuCl4.3H2O) were used as precursors while deionised water and methanol (CH3OH) were used as solvents. Synthesized nanoparticles were characterized through UV–visible spectroscopy, SEM (scanning electron microscopy), TEM (transmission electron microscopy) and FTIR (Fourier transform infrared) for their morphology, structure, and identification of different functional groups. The UV–visible spectra of AgNPs, AuNPs and Ag/Au BNPs showed peaks at 436, 532 and 527 nm respectively due to the excitation of Surface Plasmon Resonance. SEM and TEM images showed spherical and well distributed nanoparticles (NPs) with particle size as 29 nm (AgNPs), 13 nm (AuNPs) and 26 nm (Ag/Au BNPs). The synthesized NPs are significantly active against inhibition of free radicals, α-amylase, α-glucosidase and have anti inflammatory potential with AgNPs having the highest percent activity at 400 μg/ml, followed by Ag/Au BNPs. The same trend (AgNPs > Ag/AuBNPs > AuNPs) has been observed at all concentrations i.e. 100 μg/ml, 200 μg/ml and 400 μg/ml. AuNPs have shown lowest activity at all concentrations. So the current study strongly confirms use of T.A bark extract as reducing agent for synthesis of metal NPs and opens up a new possibility of using these green synthesized NPs as biomedicines. We also suggest further in vivo investigation to report any side effects if present.

Effect of virus infection on the fruit quality of sour cherry cultivar Łutówka

A survey was carried out on a commercial sour cherry fruit orchard located in Lublin province in Poland to determine the influence of viruses on the fruit quality of sour cherry cv. Łutówka. Leaf samples from trees of sour cherry cv. Łutówka were tested for Prunus necrotic ringspot virus (PNRSV), Prune dwarf virus (PDV), Little cherry virus 1 (LChV-1), Little cherry virus 2 (LChV-2), Cherry virus A (CVA), Cherry green ring mottle virus (CGRMV), Cherry necrotic rusty mottle virus (CNRMV), Cherry rasp leaf virus (CRLV) and Cherry mottle leaf virus (CMLV) using the RT-PCR technique. The results indicated that PNRSV and PNRSV+CVA infected the samples. PDV, LChV-1, LChV-2, CGRMV, CNRMV, CRLV, and CMLV were not detected in any of the tested sour cherry trees. The effect of virus infection on the chemical composition of sour cherry fruits was investigated. The anthocyanin, total phenolic and vitamin C contents, and antioxidant activity were evaluated. The total phenolic compound, vitamin C contents, and antioxidant activity were significantly higher in PNRSV- and PNRSV+CVA-infected than in virus-free sour cherry fruits. The total anthocyanin content in PNRSV- or PNRSV+CVA-infected fruits was lower than in control trees. To our knowledge, this is the first report in the world about the effect of PNRSV or PNRSV+CVA infection on the anthocyanin compounds, total polyphenolic compounds, vitamin C contents, and the antioxidant activity of sour cherry fruits.

The study of antioxidant compounds in grape seeds

This paper uses spectrometric as well as chromatographic techniques to investigate the antioxidant properties of extracts from vine seeds (Vitis vinifera L.). For the study, ten vine varieties from the years 2015, 2016, along with 2017 were chosen. Four essentially distinct spectrophotometric methods were used to measure the antioxidant activity, whereas the Folin-Ciocalteu procedures were used to determine the level of total polyphenolic compounds. The composition of fourteen antioxidants was investigated in 2015. The study's findings indicate that grape seeds have a high level of antioxidant components, with variations in content between types and years. Grape seed extracts have potential applications in nutraceuticals, health supplements, as well as food product preservation.

Anti-glycation properties of 05 spices and culinary herbs used in Benin

Diabetes mellitus is a major public health problem characterized by chronic hyperglycemia leading to several other pathologies. It causes oxidative stress, resulting in the overproduction of superoxide radicals and protein glycation, ultimately leading to the formation of Advanced Glycation Endproducts (AGEs). It has been shown elsewhere that spices and herbs commonly used in the culinary arts inhibit glycation and AGE formation. The aim of this study is to evaluate the inhibitory effect of five aromatic herbs and spices commonly used in Benin on protein glycation and AGE formation. Total flavonoids content and polyphenolic compounds were determined with respectively the aluminium chloride method and the Folin-Ciocalteu method. For glycation testing, serum pools from diabetics and non-diabetics were used. Serum fructosamines were measured using the nitro blue tetrazolium colorimetric test and AGEs were detected using a fluorescence method. All five herbs and spices had shown notable ability to inhibit fructosamine and AGE formation. L. nobilis was very rich in flavonoids and exhibited the strongest inhibitory activity against glycation and AGE formation. The results of this study suggested that the investigated five spices and culinary herbs have interesting properties to take in account in the therapy of diabetes and its related complications.

Attempts to Use Hemp (Cannabis sativa L. var. sativa) Inflorescence Extract to Limit the Growth of Fungi Occurring in Agricultural Crops

The primary objective of this investigation was to assess the potential applicability of hemp (Cannabis sativa L. var. sativa) lateral inflorescence extract in mitigating the growth of fungi, including phytopathogens, on agricultural plants. The extract, comprising a blend of biologically active compounds, holds promise for integration into contemporary plant protection methodologies. The research involved a comprehensive analysis of the extract’s chemical composition, encompassing the determination of total polyphenol and flavonoid content (utilizing spectrophotometric methods), antioxidant activity (evaluated through the DPPH method employing synthetic 2,2-diphenyl-1-picrylhydrazyl radical), and cannabinoid content (analyzed using HPLC techniques). Additionally, this study employed the poisoned substrate method to gauge the impact of 5, 10, and 20% extract concentrations on the growth of various microfungi, including Alternaria alternata, Botrytis cinerea, Colletotrichum coccodes, Fusarium avenaceum, F. culmorum, F. graminearum, F. oxysporum, F. sporotrichioides, and Trichoderma koningii. The hemp extract demonstrated a substantial presence of total polyphenolic compounds, with polyphenol and flavonoid concentrations measuring 149.65 mg/mL and 1.55 mg/mL, respectively. Furthermore, the extract contained cannabinoids at a concentration of 0.12%. The most pronounced antifungal activity was observed with the 20% extract, particularly against T. koningii (62.22–84.79%), C. coccodes (61.65–81.82%), and B. cinerea (45.00–75.42%). However, the efficacy of hemp extracts exhibited large differences against Fusarium spp. (3.10–72.95%), dependent on the specific extract and fungus strain. Introduction of hemp extracts to the substrate induced a reduction in substrate pigment and a discernible color alteration in the mycelium to a lighter shade compared to the control. These findings mark the initial phase in the exploration of practical applications for plant extracts, setting the groundwork for subsequent field trials to ascertain the extract’s impact on phytotoxicity and the health status of agricultural plants.

저온 저장 후지 사과의 과피와 과육 중 파이토케미컬 함량의 상관관계

This study determined the relationships between the total anthocyanin content in apple skin and the total polyphenols, flavonoids, proanthocyanidins, and soluble solids contents in the flesh of cold-stored Fuji apples. Total anthocyanin content in apple skin ranged from 0.130±0.005 mg CE/g fw to 0.262±0.028 mg CE/g fw, and the overall average was 0.200±0.008 mg CE/g fw. The total polyphenolic compounds in the flesh was ranged from a 4.283±0.141 mM GAE/g fw to 8.207±0.234 mM GAE/g fw, and the average content was 6.275±0.177 mM GAE/g fw. The total flavonoid content ranged from 4.510±0.080 mM QE/g fw to 2.467±0.458 mM QE/g fw, and the average total flavonoid content was about 3.586 mM QE/g fw. The total proanthocyanidin content was relatively high, ranging from 3.475±0.577 mM EE/g fw to 6.816±0.277 mM EE/g fw, and the soluble solid in the flesh was about 12 °Brix to 14 °Brix. The DPPH radical scavenging activity of extracts from apple flesh ranged from 66.36% to 94.99%, and the ascorbate equivalent concentration was 0.482 mM. The ABTS radical scavenging activity was 99.12% to 99.9%, indicating a higher inhibitory activity than the DPPH inhibitory activity, and the ascorbate equivalent concentration was 0.486 mM. The correlation between the total anthocyanin and total polyphenolic compounds was y = 15.192x + 3.2169 (R2=0.2748), but the concentration of total polyphenolic compounds increased when the total anthocyanin content was increased. The correlation equation of total anthocyanin with total flavonoids was y = 15.18x + 0.5555 (R2=0.6226), with total proanthocyanin was y = 14.918x + 2.3422 (R2=0.3372), and with soluble solid was y = 10.558x + 11.126 (R2=0.1925), indicating that the correlation of total anthocyanin with total flavonoid was higher than that with soluble solid.

Proximate Analysis and Antioxidant Properties of Young Plants of Sinapis alba L. Depend on the Time of Harvest and Variety

White mustard plant (Sinapis alba L.) is an easy-to-grow species with low soil requirements and is often sown as a catch crop in Northern Europe to reduce nitrate leaching, especially during the winter. There are studies showing the high nutritional value of mustard seeds, which have a wide application, mainly in food production. Still little is known about the young shoots or plants of different cultivars of white mustard, although in Asian countries, eating them raw is quite common. The aim of the research was to determine the proximate composition, antioxidant activity and polyphenolic compound content in young green plants of the Polish cultivars of white mustard: Borowska (traditional, with a high content of erucic acid and glucosinolates), Bamberka (non-erucic with glucosinolates) and Warta (non-erucic with low glucosinolates content; double-improved). Young plants were harvested in three terms. The first harvest took place at the plover stadium and the next ones at 7-day intervals (31, 38 and 45 day after sowing). In freeze-dried plant material, proximate composition and antioxidant activity with the ABTS and FRAP methods, as well as phenolic compound content, were measured. The highest concentration of protein was measured in cultivars Warta and Borowska after 31 and 38 days of sowing. Harvest time and cultivar affected antioxidant activity and total polyphenol content in young mustard plants. Thirty-eight days after sowing, the examined cultivars of the young plants of mustard had the highest antioxidant activity and total polyphenolic compound content. Green young mustard plants have strong antioxidant properties at the basic level, they are classified as functional foods and are similar to other edible leafy plants such as celery, spinach and Brussels sprouts.

Improved Extraction of High Value-Added Polyphenols from Pomegranate Peel by Solid-State Fermentation

Pomegranate peel is an important source of polyphenols of remarkable interest in the food, pharmaceutical and cosmetic industry. The improved extraction of total polyphenolic compounds (TPC) from pomegranate peel by solid-state fermentation (SSF) was achieved. The Box, Hunter and Hunter (BHH) followed by the central composite design (CCD) processes were performed to assess the effect of the process variables on TPC release. The statistical designs indicate that the best TPC extraction (234.85 mg GAE/gdm) by means of SSF occurs at 42 °C, 50% moisture, 5.0 pH, mineral solution (g/L): NaNO3 (3.83), KH2PO4 (1.52), MgSO4 (4.66) and KCl (1.52) at 36 h. Under the best fermentation conditions TPC (248.78 ± 1.24 mgGAE/gdm) increased 5.96-fold more than values previously reported and antioxidant activity (AA) increased 5.81-fold compared to the value obtained before the SSF optimization. High-value citric acid, α and β punicalin, α and β punicalagin, punigluconin, galloyl-HHDP hexoside and ellagic acid molecules were identified. The increased extraction of TPC by SSF provides a suitable alternative for the valorization of pomegranate peel through the recovery of molecules with high added value with potential use in the food, pharmacy and cosmetic industries; a diversification in the use of food agroindustry by-products is obtained as an approach to the circular economy model through biotechnological processes.

Evaluation of the Biological Properties of an Optimized Extract of Polygonum cuspidatum Using Ultrasonic-Assisted Extraction.

Phytochemicals are natural compounds found in plants that have potential health benefits such as antioxidants, anti-inflammatory and anti-cancer properties, and immune reinforcement. Polygonum cuspidatum Sieb. et Zucc. is a source rich in resveratrol, traditionally consumed as an infusion. In this study, P. cuspidatum root extraction conditions were optimized to increase antioxidant capacity (DPPH, ABTS+), extraction yield, resveratrol concentration, and total polyphenolic compounds (TPC) via ultrasonic-assisted extraction using a Box-Behnken design (BBD). The biological activities of the optimized extract and the infusion were compared. The optimized extract was obtained using a solvent/root powder ratio of 4, 60% ethanol concentration, and 60% ultrasonic power. The optimized extract showed higher biological activities than the infusion. The optimized extract contained 16.6 mg mL-1 resveratrol, high antioxidant activities (135.1 µg TE mL-1 for DPPH, and 230.4 µg TE mL-1 for ABTS+), TPC (33.2 mg GAE mL-1), and extraction yield of 12.4%. The EC50 value (effective concentration 50) of the optimized extract was 0.194 µg mL-1, which revealed high cytotoxic activity against the Caco-2 cell line. The optimized extract could be used to develop functional beverages with high antioxidant capacity, antioxidants for edible oils, functional foods, and cosmetics.

Cotinus coggygria Scop. Attenuates Acetic Acid-Induced Colitis in Rats by Regulation of Inflammatory Mediators.

In traditional medicine, many medicinal plants are used in the treatment of various diseases caused by inflammation. The objective of the present study is to elucidate for the first time the effects of Cotinus coggygria (CC) ethanol extract (CCE) on colonic structure and inflammation of acetic acid-induced ulcerative colitis in rats. Colonic damage was assessed using disease activity index score, enzyme-linked immunosorbent assay, and hematoxylin-eosin staining. Also, in vitro antioxidant activity of CCE was investigated by ABTS methods. Total phytochemical content of CCE was measured spectroscopically. Acetic acid caused colonic damage according to disease activity index and macroscopic scoring. CCE significantly reversed these damages. While the levels of proinflammatory cytokines TNF-alpha, IL-1beta, IL-6, and TGF-1beta increased in tissue with UC, IL-10 level decreased. CCE increased inflammatory cytokine levels to values close to the sham group. At the same time, while markers indicating disease severity such as VEGF, COX-2, PGE2, and 8-OHdG indicated the disease in the colitis group, these values returned to normal with CCE. Histological research results support biochemical analysis. CCE exhibited significant antioxidant against ABTS radical. Also, CCE was found to have a high content of total polyphenolic compounds. These findings provide evidence that CCE might be benefit as a promising novel therapy in the treatment of UC in humans due to high polyphenol content and justify the use of CC in folkloric medicine for treatment of inflamed diseases.

Antioxidant and Vasorelaxant Properties of Phaseolus vulgaris Linn (Fabaceae) Immature Pods Extract on the Thoracic Aorta of NMRI Mice

Introduction: Oxidative stress, through the increased bioavailability of reactive oxygen species (ROS), is a major cause of hypertension. The resulting endothelial remodeling promotes the production of vasoconstrictor substances leading to an increase in blood pressure. This study aimed to evaluate the antioxidant and vasorelaxant properties of the decoction (PAD), ethyl acetate (EAP), and residual aqueous (ARP) fractions of immature Phaseolus vulgaris pods on NMRI mice thoracic aorta rings. Methods: Phytochemical screening was performed by high-performance thin-layer chromatography. Folin-Ciocalteu and aluminum trichloride colorimetric methods were used to quantify total polyphenol compounds (TPC) and total flavonoids (TFC), respectively. Antioxidant activities of the extracts were determined by 2,29-azinobis-3-ethylbenzothiazoline-6-sulfonic (ABTS●), 2,2-Diphenyl-1-picrylhydrazyl (DPPH●), and ferric ion (FRAP) radical reduction methods. The DMT 620M ADInstruments myograph technique was used to evaluate the ex-vivo vasodilatory effects of Phaseolus vulgaris extracts on aortic rings. Results: Chromatographic fingerprints showed the presence of flavonoids, coumarins, tannins, steroids, triterpenes, and saponins in the extracts studied. The TPC (61.07±0.04 mgGAE/g) and TFC (6.16±0.03 mgQE/g) of EAP were statistically significant compared to that of PAD and ARP (p&lt;0.001). The antioxidant power of Trolox was statistically significant compared to all studied extracts (p&lt;0.05). It should be noted that among these extracts, EAP showed the better antiradical capacities for ABTS (IC50=71.87±0.30 µg/mL) and DPPH (IC50=9.93±0.00 µg/mL). However, for FRAP activity, it was the PAD extract (T=170.68±0.11 µgAAE/g) that obtained the best score. In terms of vasorelaxant activity, all extracts induced concentration-dependent relaxation of aortic rings precontracted with U46619. Pharmacodynamic parameters were significantly in favor of EAP [EAP(E+)=(Emax=100.06±0.00%; pD2=1.24±0.01) and EAP(E-)=(Emax=101.01±0.00%; pD2=0.84±0.02)] followed by PAD and then ARP. Conclusion: Phaseolus vulgaris immature pod extracts possess concentration-dependent vasorelaxant effects on isolated mouse aorta. These preliminaries results were scientific evidence to support the use of this plant in traditional and complementary medicine for the treatment of hypertension.

Antioxidant and antimicrobial activity of two Costa Rican cultivars of ber (Ziziphus mauritiana): An underexploited crop in the American tropic.

Ber is an antioxidant-rich fruit from Asia and has recently been cultured in Central America. The antioxidant capacity and antimicrobial activity of Z. mauritiana cultured of bers from Guanacaste, Costa Rica, were evaluated. Two farm locations and two cultivars were evaluated. Total polyphenolic compounds (TPC), proanthocyanidin compounds (PAC), and ascorbic acid were spectrophotometrically quantified. Antioxidant activity has been analyzed using the DPPH method. Antimicrobial susceptibility was determined using the Kirby-Bauer disk diffusion method. Ber samples contained 11-44 mg GAE/g TPC. Green fruits and leaves had the highest concentrations. The ascorbic acid concentration in ber fruits was determined between 251 and 466 mg/100 g. Ber vitamin C content is higher than most common fruits. Proanthocyanidin compounds were determined between 1.8 and 9.9mg 4-MCG/g, and the highest concentration was observed in the leaves. Our samples showed the antioxidant activity of 90-387 μmol TE/g, which was moderate activity. The nutritional quality of ber fruits was related to maturity conditions. The ber fruits, a crop from Asia previously adapted to live in Costa Rica, are rich in vitamin C and TPC, and the concentration of those metabolites was even higher than the concentration reported in bers grown in other countries. The TPC and PACs had an interestingly wide antimicrobial spectrum. Cultivars and farm locations have a significant effect on metabolite production.

Zinc (Zn) mitigates copper (Cu) toxicity and retrieves yield and quality of lettuce irrigated with Cu and Zn-contaminated simulated wastewater.

Owing to a competitive interaction, zinc (Zn) contained in highly Cu-contained wastewater was hypothesized to mitigate Cu toxicity-induced negative effects on the growth and quality of lettuce. Thus, growth, metal accumulation and biochemical responses of lettuce irrigated with simulated wastewater (SW, control), Cu-contaminated SW (CuSW, 20mg Cu L-1), Zn-contaminated SW (ZnSW, 100mg Zn L-1) and both Cu- and Zn-contaminated SW (CuZnSW, 20mg Cu and 100mg Zn L-1) were evaluated. Results revealed that irrigation with CuSW negatively affected growth (dry matters, root length and plant height) and quality (low mineral concentrations) of lettuce, which were associated with higher Cu uptake. Irrigation with Zn + Cu-contaminated SW retrieved Cu toxicity and improved root and shoot dry matters and root length by 13.5%, 46% and 19%, respectively compared to that with alone Cu-contaminated SW. Moreover, CuZnSW improved lettuce leaf quality compared to CuSW and increased concentrations of Mg (30%), P (15%), Ca (41%), Mn (24%) and Fe (23%). Moreover, compared to CuSW, CuZnSW improved flavonoids (54%), total polyphenolic compounds (1.8-fold), polyphenolic acids (77%) and antiradical activities (16.6%). Most importantly, Zn addition boosted up lettuce Cu tolerance index by 18% under Cu-contaminated SW treatment. Pearson's correlation analysis among various growth and mineral parameters demonstrated that shoot Zn concentration was positively related to elemental concentrations, phytochemical contents and antioxidant activity under Cu-contaminated environment. Thus, it is concluded that Zn supplementation retrieves negative effects of Cu toxicity to lettuce grown with Cu-contaminated wastewater.

The Influence of the Use of Different Polysaccharide Coatings on the Stability of Phenolic Compounds and Antioxidant Capacity of Chokeberry Hydrogel Microcapsules Obtained by Indirect Extrusion.

The aim of the study was to evaluate the effect of the use of different polysaccharides and their mixtures on the structure of chokeberry hydrogel microcapsules and the stability of polyphenolic compounds and antioxidant capacity during one month of refrigerated storage. As a coating material, alginate and its mixtures with pectin, carrageenan, and chitosan were used, while chokeberry juice and preparation of polyphenolic compounds were used as a core. In non-stored capsules, the addition of carrageenan, pectin, and chitosan to alginate increased the content of total polyphenolic compounds and antioxidant capacity. When compared to non-encapsulated juice, the capsules had a greater decrease in antioxidant capacity during storage. The coating variant composed of alginate and carrageenan was found to be the most beneficial for the preservation of the capsules' phenolic compounds. The findings revealed that proper polysaccharide coating selection is critical for the proper course of the microencapsulation process, the polyphenolic content of chokeberry capsules, and their antioxidant properties.

Nutraceutical potential, and antioxidant and antibacterial properties of Quararibea funebris flowers

The flowers of Quararibea funebris tree are an important component of tejate, a traditional Mexican beverage. The flowers exhibited a high concentration of total polyphenolic compounds, total carotenoids, and vitamin C. UPLC analysis revealed the presence of salicylic acid, kaemferol-3-O-glucoside, trans-cinnamic acid, rutin, scopoletin, l-phenylalanine, 4-coumaric acid and quercetin-3-glucoside, among others metabolites. The flowers exhibited volatile compounds as isolongifolene, α-cedrene, 2,5,5-trimethyl-2,3,4,5,6,7-hexahydro-1H-2,4a-ethanonaphthalene, while that linoleic acid, palmitic acid, and linolenic acid were the major fatty acids present in the oil extract. Magnesium, potassium, and calcium were the minerals most abundant in the flowers. In addition the methanolic extract of the flowers exhibited antimicrobial properties against the tested pathogenic microbial strains. In conclusion, these results showed that the Q. funebris flowers not only have an aromatic and flavoring power for the Tejate beverage, but also contains compounds with antioxidant, antimicrobial, and nutraceutical potential, which helps to explain its therapeutic uses.

Chemical Composition, Antioxidant Activity and Cytocompatibility of Polyphenolic Compounds Extracted from Food Industry Apple Waste: Potential in Biomedical Application.

Apple pomace (AP) from the food industry is a mixture of different fractions containing bioactive polyphenolic compounds. This study provides a systematic approach toward the recovery and evaluation of the physiochemical and biological properties of polyphenolic compounds from AP. We studied subcritical water extraction (SCW) and solvent extraction with ethanol from four different AP fractions of pulp, peel, seed, core, and stem (A), peel (B), seed and core (C), and pulp and peel (D). The subcritical water method at the optimum condition resulted in total polyphenolic compounds (TPC) of 39.08 ± 1.10 mg GAE per g of AP on a dry basis compared to the ethanol extraction with TPC content of 10.78 ± 0.94 mg GAE/g db. Phloridzin, chlorogenic acid, and quercetin were the main identified polyphenolics in the AP fractions using HPLC. DPPH radical scavenging activity of fraction B and subcritical water (SW) extracts showed comparable activity to ascorbic acid while all ethanolic extracts were cytocompatible toward human fibroblast (3T3-L1) and salivary gland acinar cells (NS-SV-AC). Our results indicated that AP is a rich source of polyphenolics with the potential for biomedical applications.

Assessment of Antioxidant Activity of Ethanol Extracts of Vigna spp.

Plants of Vigna Savi genus are widely used in the world as food and medicinal plants. Most investigations propagated the biochemical composition and biological activity of seeds of these plants due to the high content of proteins but fewer studies about the above-ground plant part. The aim of this study focused on the investigation of the antioxidant activity of Vigna spp. The plant raw of Vigna angularis (Willd.) Ohwi &amp; H. Ohashi, V. mungo (L.) Hepper, V. radiata (L.) Wilczek, V. unguiculata (L.) Walp. was collected from the M.M. Gryshko National Botanical Garden of the National Academy of Sciences of Ukraine experimental collection at the start of the vegetation and flowering stage. At the start of vegetation was determined 45.27–77.21 mg GAE.g-1 (gallic acid equivalent) of total polyphenol compounds (TPC), 8.67–20.48 mg CAE.g-1 (caffeic acid equivalent) of total phenolic acids (TPAC), 31.84–47.97 mg QE.g-1 (quercetin equivalent) of total flavonoids content (TFC), 6.97–8.14 mg TE.g-1 (Trolox equivalent) of antioxidant activity by DPPH method, and 110.52 to 142.61 mg TE.g-1 of AA by phosphomolybdenum method. At the flowering stage found the following results: 27.16–78.11 mg GAE.g-1 of polyphenol compounds, 4.97–17.16 mg CAE.g-1 of phenolic acids, 18.27–54.26 mg QE.g-1 of flavonoids, 4.6–6.69 mg TE.g-1 of AA by DPPH method, and 45.16–110.27 mg TE.g-1 of antioxidant activity by phosphomolybdenum method. A very strong correlation found between antioxidant activity by phosphomolybdenum method and TPAC (r = 0.883), TPC (r = 0.858), and TFC (r = 0.843) at the flowering stage. These results can be used for further biochemical and pharmacological investigations of these plants.

Polyphenol Compounds and Antioxidant Activity of Salvia officinalis L. and Salvia sclarea L.

The plants from Salvia L. (sage) genus are well-known as culinary, ornamental, aromatic, and medicine plants widely distributed in the world. The plant raw of these plants contains numerous biologically active compounds that determine the different biological activities. This study aimed to evaluate the antioxidant activity and polyphenol content of ethanol extracts of Salvia officinalis L. and S. sclarea L. during vegetation. Plant raw material was collected from an experimental collection of aromatic and medicinal plants of the Institute of Climate Smart Agriculture of the National Academy of Agrarian Sciences of Ukraine (Kherson region, v. Plodove) in 2020–2021. It investigated polyphenol, phenolic acid, flavonoid content, molybdenum-reducing power of extracts, and radical scavenging activity by the DPPH method. The total polyphenol compound content was 24.52–95.62 mg GAE.g-1 (mg gallic acid equivalent per gram) for S. officinalis and 29.39–91.02 mg GAE.g-1 for S. sclarea. The total phenolic acid content of S. officinalis and S. sclarea extracts was 10.18–40.23 and 10.13–36.01 mg CAE.g-1 (mg caffeic acid equivalent per gram), respectively. The total flavonoid content was from 13.73 to 55.38 mg QE.g-1 (quercetin equivalen per gram) for S. officinalis and from 25.91 to 53.82 mg QE.g-1 for S. sclarea. The free radical scavenging activity of ethanol extracts of S. officinalis and S. sclarea was 6.05–8.59 mg TE.g-1 (mg Trolox equivalent per gram) and 6.56–8.03 mg TE.g-1, respectively. The extracts of S. officinalis showed molybdenum-reducing power from 56.25 to 218.67 mg TE.g-1 and S. sclarea extracts from 35.42 to 162.65 mg TE.g-1. A strong correlation was found between free radical scavenging activity and polyphenol compound groups (r = 0.723–0.868), and between molybdenum-reducing power and polyphenol compound groups (r = 0.759–0.927) for S. officinalis. Strong relations were found in extracts of S. sclarea between molybdenum-reducing power and investigated polyphenol compounds (r = 0.802–0.909), whereas, free radical scavenging activity weak correlated with investigated compounds. Thus, this study showed that S. officinalis and S. sclarea extracts are a source of antioxidant compounds that can be used in the pharmaceutical and food industries. Most content of antioxidant compounds is found in the leaf and inflorescence extracts.

Fortification of cocoa semi-skimmed milk formulations with native lactic acid bacteria: Cell viability, physicochemical and functional properties for developing novel foods.

This study aimed to evaluate several cocoa semi-skimmed milk formulations (CSMFs) as potential carriers of native lactic acid bacteria (LAB) strains to obtain novel probiotic beverages (PBs) with improved technological and functional characteristics, and satisfactorily organoleptic acceptance. The viability of two native LAB (Lactiplantibacillus plantarum UTNGt2 and Lactiplantibacillus pentosus UTNGt5) was assessed in comparison with two references (Lactococcus lactis subsp. lactis ATCC11474 and Limosilactobacillus reuteri DSM17938) strains in supplemented CSMFs throughout storage with refrigeration. The optimum conditions to produce novel beverages supplemented with native LAB were pH 6.6, 42°C, and 1 h of fermentation. Moreover, the effect of LAB strains fortification on pH, titratable acidity, total solids (°Brix), total polyphenolic compounds (TPC), antioxidant capacity (AOX), and ascorbic acid content (AAC), total proteins and fat, at initial and final storage was evaluated. The addition of two native LAB strains did alter the physicochemical quality of CSMFs to a lesser extent, where the bioactive molecules improved significantly (p < 0.05) with the increase of cocoa concentration and depending on the supplied strain. Although a statistically significant (p < 0.05) decrease in cell counts was recorded during storage, the LAB cells were found to be viable up to 21 days of storage at 4°C (>6 logCFU/ml), which is sufficient in number to prove their stability in vitro. Overall organoleptic results suggested that LAB supplementation had a significant impact on sensory attributes with satisfactory acceptability (>78%) of PBs containing the native strains and 1–2% cocoa, while CSMFs counterparts were less appreciated (40%) as perceived off-flavor. It appears that supplying bacteria to CSMF preserves flavor in the final product. Furthermore, the final beverages were free of harmful bacteria; thus, they comply with consumer safety regulations. This study concludes that CSMF can be used as a carrier of native LAB strains, maintaining cell viability, unaltered physicochemical properties, and improved functional and sensory characteristics, for which final beverages can be regarded as functional food. From the application standpoint, these formulations are an alternative to delivering native LAB strains and could help the cocoa and dairy industry to develop more attractive products for the growing regional market.