Total Polyphenol Content Research Articles

Effects of Prolonged Pomace Contact on Color and Mouthfeel Characteristics in Merlot Wine During the Ageing Process Under Microwave Irradiation

Wine color and mouthfeel are essential organoleptic characteristics considered by consumers. In this paper, the potential impacts on color and mouthfeel characteristics in wine, without pomace or prolonged pomace contact after different microwave treatment times, were investigated during storage. The results indicated that the trend changes in color and mouthfeel related parameters (including visible spectrum, brightness, red hue, yellow hue, color difference, saturation, hue angle, total polyphenol content, total monomer anthocyanins, total tannins, total flavan-3-ols, epigallocatechin, catechin, epicatechin, epicatechin gallate, and fluorescence spectrum) after microwave-treated and natural aged wines without pomace and prolong pomace contact were very similar. Moreover, changes in these organoleptic parameters of microwave-treated wine were faster than those of untreated wine, which required a long aging time in traditional processing. Also, microwave treatment had a long-term influence on color and mouthfeel characteristics. All these results showed that prolonged pomace contact technology could obviously improve the clarity and yellowness of wine, and microwave technology could reduce wine aging and rapidly change its color and mouthfeel characteristics. In summary, prolonged pomace contact technology is an interesting strategy to replace traditional fining agents. Microwave technology, as an efficient artificial aging technology, might reduce aging time and rapidly change organoleptic characteristics for producing high quality wine.

Physicochemical parameters, microbiological quality, and antibacterial activity of honey from the Bucovina region of Romania

In this study, the physicochemical properties (electrical conductivity (EC), pH, free acidity, moisture content, DPPH radical scavenging activity, total polyphenols content (TPC), flavonoids content (FC), individual polyphenols, carbohydrates, and organic acids), microbiological quality, and antibacterial activity of honey (raspberry, rosehip, alfalfa, hawthorn, and honeydew honey) from Bucovina were evaluated. Along with melissopalynological analysis, the physicochemical parameters were determined for the honey samples to characterize the samples and to assess their applicability in classifying honey based on its botanical origin. Another objective of the study was the evaluation of the microbiological quality and antibacterial activity of honey samples. The antibacterial activity was examined against the growth of four pathogenic bacterial strains (Staphylococcus aureus ATCC 29213, Escherichia coli ATCC 25922, Pseudomonas aeruginosa ATCC 27853, and Salmonella enterica serovar Typhimurium ATCC 14028) by the diffusion test in the agar well and by determining the minimum inhibitory concentration (MIC) and the minimum bactericidal concentration (MBC). The analyzed honey samples were within the safe limits, except for three samples in which Bacillus cereus was detected and two other samples that had values above the acceptable limit for yeasts. Thus, 40.46% of all honey samples had bactericidal activity that was superior or at least comparable to manuka honey MGO550 against Staphylococcus aureus, 57.69% against Salmonella enterica serovar Typhimurium, 74.15% against Pseudomonas aeruginosa, and 75% against Escherichia coli. Of all types of honey analyzed in this study, honeydew honey had the highest bactericidal activity, followed by polyfloral honey.

Assessment of in vitro skin permeation and accumulation of phenolic acids from honey and honey-based pharmaceutical formulations

BackgroundHoney has been successfully used in wound care and cosmetics because of its effective biological properties, including antibacterial, antioxidant, and anti-inflammatory activities. Polyphenols, particularly phenolic acids, are key honey components responsible for these beneficial effects. In recent years, there has been a growing demand for natural, ecologically friendly, and biodegradable products in the modern cosmetics and wound care market. This study aimed to identify and quantify phenolic acids in four Polish honey samples of different botanical origins (heather, buckwheat, linden and rapeseed) and to assess for the first time the permeation of the identified phenolic acids through the skin and their accumulation after the application of pure honey samples, as well as honey-based hydrogel and emulsion formulations.MethodsThe honey samples’ antioxidant activity and total phenolic content were determined using the DPPH and ABTS assays and the Folin–Ciocalteu method, respectively. Phenolic acids and volatile compounds were identified and quantified in honey samples using the HPLC-UV and GC-MS method, respectively. The biocompatibility of the honey samples was evaluated using a murine fibroblast cell line (L929). A Franz-type vertical diffusion cell with porcine skin was used to assess phenolic acid’s permeation and skin accumulation from different honey-based pharmaceutical formulations. The biodegradability of the prepared formulations was also characterised.ResultsGallic acid, 3,4-dihydroxybenzoic acid, 2,5-dihydroxybenzoic acid, coumaric acid, and 3-hydroxybenzoic acid were identified and quantified in the honey samples. Heather honey exhibited significantly higher antioxidant activity and total polyphenol content than the other honey samples. Heather, linden and buckwheat honey samples significantly decreased cell viability at concentrations of 5% and 2.5%, while rapeseed honey sample markedly reduced fibroblast viability only at 5%. Among the tested formulations - pure honey, hydrogel, and emulsion - higher skin permeation and accumulation rates of phenolic acids were observed with the prepared honey-based hydrogels than with the pure honeys and emulsions. Additionally, the prepared formulations were classified as partially biodegradable.ConclusionsThe obtained results confirmed the effectiveness of two pharmaceutical formulations in the form of a hydrogel or emulsion containing honey after applied topically. The inclusion of honey in the vehicle, in particular hydrogel increased the penetration of phenolic acids through the skin.

Influence of environmental factors on phytochemical compositions and antioxidant activity of Juniperus communis L

The present study focuses on the phytochemical content of Juniperus communis L. collected from different altitudinal locations in Uttarakhand, India. To the best of our knowledge, this is the first report which analyses the secondary metabolite contents, antioxidant potential, chlorophyll and carotenoid content of J. communis needles and their correlation with the environmental factors. The results showed variation in phytochemical content from different locations, with the highest total phenolic content of 42.80 ± 1.398 mg GAE/g DW estimated from JC3 (3891 m), flavonoid content of 2.47 ± 0.120 mg QE/g DW from JC4 (4065 m), and tannin content of 8.21 ± 1.445 mg TAE/g DW from JC4. The highest antioxidant activity determined by DPPH and ABTS assays were calculated as 36.97 ± 0.030 μg/mL and 518.78 ± 0.123 μg/mL in JC4 respectively while FRAP assay revealed highest antioxidative capacity of samples from JC2 (3507 m). The GC–MS analysis revealed the presence of around 35 compounds with communic acid, beta-Elemene, oplopanone, mome inositol, and spathulenol as the major compounds. In conclusion, elevation significantly influences the extraction yield, chlorophyll content, total polyphenol content, antioxidant activity, and chemical composition of the extracts.Soil properties, such as pH, moisture content, and nutrient availability, also played a role in these variations. Therefore, the findings suggest that environmental factors can significantly impact the bioactive potential of J. communis and highlight the importance of considering these factors in future research and applications.

Epigallocatechin Gallate (EGCG): Pharmacological Properties, Biological Activities and Therapeutic Potential

Epigallocatechin gallate (EGCG), the predominant catechin in green tea, comprises approximately 50% of its total polyphenol content and has garnered widespread recognition for its significant therapeutic potential. As the principal bioactive component of Camellia sinensis, EGCG is celebrated for its potent antioxidant, anti-inflammatory, cardioprotective, and antitumor properties. The bioavailability and metabolism of EGCG within the gut microbiota underscore its systemic effects, as it is absorbed in the intestine, metabolized into bioactive compounds, and transported to target organs. This compound has been shown to influence key physiological pathways, particularly those related to lipid metabolism and inflammation, offering protective effects against a variety of diseases. EGCG’s ability to modulate cell signaling pathways associated with oxidative stress, apoptosis, and immune regulation highlights its multifaceted role in health promotion. Emerging evidence underscores EGCG’s therapeutic potential in preventing and managing a range of chronic conditions, including cancer, cardiovascular diseases, neurodegenerative disorders, and metabolic syndromes. Given the growing prevalence of lifestyle-related diseases and the increasing interest in natural compounds, EGCG presents a promising avenue for novel therapeutic strategies. This review aims to summarize current knowledge on EGCG, emphasizing its critical role as a versatile natural bioactive agent with diverse clinical applications. Further exploration in both experimental and clinical settings is essential to fully unlock its therapeutic potential.

Twin-screw extrusion retains industrial hemp byproduct (hemp flakes) functionality.

Consumer recognition of the health benefits of industrial hemp cannabidiol (CBD) products has increased its value to consumers. Consequently, there is a need to explore industrial hemp byproducts to improve sustainability and foster a circular economy. Extrusion processing was conducted with formulations made with hemp flakes, a byproduct of CBD oil extraction based on corn flour with 5%, 10%, and 15% hemp flakes replacement using a laboratory-scale conical twin-screw extruder. The impacts of formulation, barrel temperature, and screw speed on extrudates were evaluated. Cannabichromene (CBC), cannabinol (CBN), cannabidiolic acid (CBDA), cannabigerol (CBG), and CBD were determined with high-performance liquid chromatography before and postextrusion. Antioxidant potential (total polyphenol content [TPC] and 1,1-diphenyl-1-picrylhydrazyl radical scavenging assay [DPPH]) and ferric-reducing antioxidant potential (FRAP) were determined similarly. Increasing hemp flakes in the formula reduced pasting properties significantly (p≤0.05). Expansion ratio (ER) showed significant linear effects with the amount of hemp flakes in the formula (p≤0.05) and die temperature (p≤0.05), while the 10% hemp formula recorded the highest ER of 3.24 (p≤0.05). Extrusion generally reduced TPC, DPPH, FRAP, and cannabinoids compared to raw formulas. Low screw speeds and medium barrel temperatures displayed high retention of cannabinoids and antioxidants. Low screw speeds might have allowed adequate shearing, mixing, and an extended high-pressure exposure leading to the release of bound polyphenols, antioxidants, and cannabinoids. Some extrusion parameters can maintain cannabinoids and antioxidants in hemp byproducts while transforming them into puffed food products. These findings directly affect the industry, providing valuable insights for practical application. PRACTICAL APPLICATION: Extrusion cooking remains one of the most economical methods of valorizing agricultural byproducts. This work developed extrusion parameters applicable to the food industry for making quality puffed food products. It could apply to snacks, breakfast cereals, animal feed, and others with desirable consumer properties and retained functionality for improving health and wellness.

Characterization and antioxidant activity of differentiated fractionation lignin from corn stover.

Lignin contains many chemical functional groups with multiple biological activities. However, the heterogeneity of lignin such as complex structure and high polydispersity, and poor dissolution performance hinders its value-added application. In this study, it was found that there was a significant difference in the solubility of the chemical components of corn stover alkali-extracted lignin-carbohydrate complex (CSALCC) in a 0.6 M NaHCO3 solution. Herein, CSALCC was fractionated using a 0.6 M NaHCO3 solution, hot water, acid precipitation, and macroporous adsorption resin D101 column chromatography to afford fraction F1-1, F2, and F3-1. To demonstrate the improvement in composition, water solubility and antioxidant activity of the fractions. The characterization techniques UV, FTIR, NMR, TGA, SDS-PAGE and GPC were employed. Antioxidant activities were evaluated by ABTS, ORAC and ferric reducing power assay. F1-1 consists mainly of hemicellulose and is soluble in deionized water. F2 is a more water-soluble lignin than CSALCC, which is conducive to the development of value-added products of lignin in aqueous systems. F3-1 was acidic-soluble lignin with the highest total polyphenol content of all the fractions, and exhibited higher water solubility, antioxidant properties and UV absorption. F3-1 may have potential application in cosmetics, pharmaceuticals, the food processing field.

Prolonged Proofing Modulates the Acrylamide Content, Nutritional and Functional Characteristics of Pumpkin (Cucurbita maxima Plomo) and Soft Wheat Composite Bread

Acrylamide formation in bread products poses health concerns, necessitating strategies to reduce its presence while maintaining nutritional value. This study investigated how different concentrations of pumpkin flour (Cucurbita maxima Plomo) and prolonged proofing times affect acrylamide content and bread characteristics. Composite bread samples were prepared with varying pumpkin flour shares (0–20%) to soft wheat flour using two proofing times (60 and 120 min). The study analyzed quality features, crust and crumb color, antioxidant activity, total polyphenolic content, reducing sugars, and acrylamide content of the resulting breads. Extended proofing (120 min) reduced acrylamide levels in the crust from 220 to 150 units in 20% pumpkin flour bread compared to 60 min proofing. Control bread showed the highest specific volume (2.40 ± 0.01 cm3/g) after 2 h of proofing, while 20% pumpkin flour addition decreased it to 1.69 ± 0.02 cm3/g. Initial hardness increased from 6.8 ± 1.5 N in the control to 14.3 ± 1.5 N in 20% pumpkin flour bread after 1-h of proofing. Water activity decreased from 0.966 ± 0.002 in the control to 0.945 ± 0.004 in 20% pumpkin flour samples with 2 h proofing. Optimal results were achieved with 5–10% pumpkin flour substitution combined with two-hour proofing, balancing improved nutritional properties and reduced acrylamide formation while maintaining acceptable bread quality parameters.

Enhanced Extraction of Polyphenols, Physicochemical Properties, and Microbial Control in Vitis vinifera L. Juice Using Ultrasound-Assisted Maceration

Polyphenols are essential bioactive compounds that contribute to the nutritional and sensory properties of grape juice and wine. This study investigates the impact of ultrasound-assisted maceration (UAM) compared to traditional maceration (TM) techniques, under both warm and cold conditions, on the polyphenol content, physicochemical properties, and microbial counts of juice from Vitis vinifera L. Ultrasound-assisted maceration significantly enhanced the extraction of polyphenols, including anthocyanins, flavonols, flavan-3-ols, and stilbenes, within a shorter processing time. The total polyphenol content increased up to 689.3 mg/L under UAM, while TM required extended maceration periods to achieve comparable results. In addition to polyphenol enrichment, UAM resulted in improved physicochemical properties, including higher extract content (% Brix) and increased turbidity (NTU), with minimal impact on pH and acidity levels. Microbial counts in juice remained low under UAM, indicating that this method may also have antimicrobial benefits due to the cavitation effects of ultrasound. Conversely, TM under warm conditions led to a reduction in extract content and nitrogen availability due to fermentation processes initiated during prolonged maceration. The findings highlight that UAM is a highly efficient technique for enhancing the polyphenol profile of grape juice while preserving key physicochemical parameters and microbial decontamination. This study provides valuable insights for the beverage industry, suggesting that UAM can be a sustainable and time-efficient alternative to traditional maceration methods for producing high-quality grape-based beverages.

Effect of Short-Term Storage in Modified Atmosphere Packaging (MAP) and Controlled Atmosphere (CA) on Total Polyphenol Content and Antioxidant Activity in Juices from Haskap Berry (Lonicera caerulea L.)

This article focuses on analysing the properties of six varieties of haskap berry (honeyberry) as a valuable raw material for producing health-promoting juices. Significant differences in the content of bioactive compounds were observed between juices derived from fruits of the same species. This study demonstrated that controlled atmosphere (CA) conditions (20% CO2 and 5% O2) and modified atmosphere packaging (MAP) in Xtend bags affected juice quality by minimising nutritional losses. The analysis of polyphenol content in the juices revealed significant differences between varieties and years (2021 and 2022), primarily due to varying weather conditions. In 2022, the polyphenol content of the varieties ‘Usłada’, ‘Candy Blue’, ‘Boreal Beauty’, and ‘Boreal Beast’ was from 69% to twice as high compared to values recorded in 2021. CA and MAP storage conditions were found to be more effective than normal atmosphere (NA) in preserving bioactive components, and thus the antioxidant activity of the fruits, as measured by the DPPH method. The variety ‘Sinij Utes’ had the highest total polyphenol contents and their lowest loss during storage. Conversely, the variety ‘Boreal Beauty’ contained the lowest polyphenol levels both after harvest and storage. This study confirmed the importance of proper storage conditions for maintaining the antioxidant properties of haskap berries.

Ferula communis leaf extract: antioxidant capacity, UHPLC–MS/MS analysis, and in vivo and in silico toxicity investigations

IntroductionFerula communis has demonstrated an abundance of pharmacological and antioxidative qualities.MethodsThis study investigates the antioxidant activity of F. communis leaf aqueous extract, total polyphenol and flavonoid concentrations, and ultra-high-performance liquid chromatography (UHPLC) composition and then evaluates the toxicity of the plant’s leaves in vitro and in silico. The major compound of the studied extract, namely, p-hydroxybenzoic acid, was chosen for a molecular docking technique to discover the inhibition mechanism toward antioxidant proteins. In addition, a detailed molecular dynamics simulation was carried out to examine the thermodynamic stability of the produced intermolecular interactions. The antioxidant capacity of the extracts of F. communis was evaluated using 2,2-diphenylpicryl hydroxyl (DPPH) radical and ferric reducing antioxidant power (FRAP) procedures. Acute toxicity was tested on albino mice at doses of 200, 300, and 400 mg/kg.ResultsThe results show that the polyphenol and flavonoid contents of the extract are significant (0.257 ± 0.003 mg Eq AG/mg and 0.32 ± 0.04 mg Eq Q/mg, respectively). The antioxidant activity illustrates that the extracts have notable activity in DPPH and FRAP assays. The toxicity study revealed that the mice’s behavior, body weight, and organ weights (liver and kidneys) were unaffected by Ferula communis leaf extract administration compared to controls. UHPLC–tandem mass spectrometry (MS/MS) analysis of the extract highlights the presence of 11 compounds, the most abundant of which is p-hydroxybenzoic acid, representing 53.65%. The predicted pharmacokinetic characteristics of absorption, distribution, metabolism, excretion, and toxicity (ADMET) attest to the well-absorbed nature of the isolated compounds, with human intestinal absorption (HIA) varying from 42% for arbutin (M3) to 100% for ursolic acid (M4).ConclusionIn conclusion, the leaves of Ferula communis are a good source of natural antioxidants and phenolic compounds. Thus, this study demonstrates that this plant has a wide range of applications, including natural food preservatives, pharmaceuticals, and cosmetics, as evidenced by ongoing research.

Determination of synbiotic mango fruit yogurt and its bioactive peptides for biofunctional properties.

Yogurt is one of the most popular fermented milk products consumed worldwide. Fortification of yogurt with different food components, including fruit pulp, is a common practice to make it more palatable and healthier. In India, mango fruit is easily available. It is rich in nutrients and bioactive components. However, in-depth studies on mango fruit yogurt are scarce. Therefore, in this study, we prepared synbiotic mango fruit yogurt using response surface methodology (RSM) with three different independent factors (sugar 4%-6%; prebiotic inulin 1%-3%, and mango pulp 5%-15%) to determine the response antioxidant activity. The optimal conditions were as follows: sugar 6%, mango fruit pulp 6.562%, and prebiotic inulin 1%. There were no significant differences between the results of the experimental and predicted values of antioxidant activity by this model. The optimized product was analyzed for physicochemical, biofunctional, and technofunctional properties, including total polyphenol content, total flavonoid content, proteolytic activity, antioxidant activity, and ACE-inhibitory activity. The bioactive peptides derived from synbiotic mango fruit yogurt were also extracted (3kDa, 5kDa and 10kDa) and determined for their biofunctional attributes. The antioxidant activity was recorded as 1,047.95 ± 2.20mmol/L, 1,208.07 ± 2.92mmol/L, and 1,293.09 ± 1.10mmol/L Trolox equivalent antioxidant capacity, while ACE-inhibitory activity was 45.68% ± 1.23%, 64.20% ± 1.24% and 82.72% ± 1.24% inhibition in 3kDa, 5kDa, and 10kDa, respectively. The 10kDa bioactive peptide exhibited superior results than the 3kDa and 5kDa peptides. The synbiotic mango fruit yogurt and its bioactive peptides showed significant biofunctional activities.

Elevated Oxygen Contributes to the Promotion of Polyphenol Biosynthesis and Antioxidant Capacity: A Case Study on Strawberries

Elevated oxygen is regarded as an effective approach to maintaining the quality of fresh plant products. To elucidate the role of elevated oxygen in polyphenol biosynthesis and antioxidant capacity, we evaluated the impact of different concentrations of oxygen on polyphenol metabolism, individual polyphenol contents, and antioxidant levels of strawberries during storage. Elevated oxygen (40%, 60%, and 80%) promoted the accumulation of polyphenols, including tannin, flavone, and anthocyanin. At the end of storage, total polyphenol contents of strawberries treated with 60% and 80% oxygen were 1.11 and 1.13 times higher, respectively, than the control group. In addition, elevated oxygen effectively enhanced DPPH and FRAP, which was consistent with the observed changes in polyphenol contents. Additionally, most genes involved in polyphenol biosynthesis were found to be upregulated during storage, with elevated oxygen resulting in higher expression levels compared to controls. These findings show that presumably, the main reason for the improvement in the commercial and edible quality of strawberries is physical treatments, such as elevated oxygen.

Composite Flours Based on Black Lentil Seeds and Sprouts with Nutritional, Phytochemical and Rheological Impact on Bakery/Pastry Products.

This paper aimed to study the nutritional, phytochemical and rheological properties of some composite flours based on wheat flour (WF) mixed with non-germinated (LF) and sprouted lentil flour (SLF), in order to fortify the wheat flour and to obtain functional bakery/pastry products. The composite flours based on wheat flour and bean lentil flour (BLWF) and sprouted lentil flour (SLWF) were analyzed from the point of view of proximate composition (proteins, lipids, total carbohydrates, and minerals), content of individual and total polyphenols (TPC), as well as the contents of macro and microelements. For use in baking/pastries, the composite flours were tested from the point of view of rheological behavior using the MIXOLAB system, and the profiles obtained were compared with those of bread and biscuit. The results indicated that fortifying wheat flour with lentil flour, both in non-germinated and sprouted forms, increased the protein by 0.6-35.2% and mineral content of the samples and decreased the lipids by 8.3-43.2% and the carbohydrates by 2.8-9.4%. The total polyphenol content (TPC) increased by fortifying the wheat flour with non-germinated and sprouted lentil flour, the increase being between 39.2-131.4%. Regarding individual polyphenols, nine polyphenols were determined, of which epicatechin (46.979 mg/kg) and quercetin (45.95 mg/kg) were identified in the highest concentration in the composite flours. The increase in micronutrient intake by fortifying wheat flour with black lentil flour in both germinated and ungerminated form is more significant compared to the increases recorded in the case of the main macronutrients (Ca, Na, Mg, and K). The micronutrients increased in the composite flours in the order: Cu < Zn < Fe < Mn. The MIXOLAB profile highlighted that black lentil flour, although having a higher absorption index than that recommended for biscuit production, would improve the stability of the dough.

Exploring the Bioaccessibility of Roasted Japanese Green Tea: Impact of Simulated Gastrointestinal Digestion.

In this study, the effects were explored of digestive enzymes and pH on the bioaccessibility of polyphenols, flavonoids, and antioxidant activities in Hojicha (roasted green tea, RT) infusions during simulated in vitro digestion. Roasting modifies its polyphenolic profile and reduces bitterness, making it a popular variation of green tea. In this study, RT was used for assessing how the roasting-induced changes influenced the tea's bioaccessibility and stability under digestive conditions. A two-step gastrointestinal digestion model was applied to mimic real digestion. Total polyphenol content (TPC), total flavonoid content (TFC), and antioxidant activity (DPPH, ABTS, FRAP, and MIC) were measured at different digestion stages. Gastric conditions led to a 2.07-fold reduction in TPC and a 4.27-fold reduction in TFC. Digestive enzymes enhanced bioactive compound stability, with TPC and TFC bioaccessibility reaching 56% and 25% in the simulated digestion with digestive enzymes (MD) group, compared to 52% and 20% in the without digestive enzymes (WOE) group. Antioxidant activities were also better preserved, with antioxidant activity retention at 31% in the MD samples versus 19% in the WOE. These findings emphasize the key role of digestive enzymes in maintaining the antioxidant potential of roasted green tea during digestion, providing insight into future research on roasting methods and tea functionality for product development.

A Comparative Phytochemical Investigation of the Greek Members of the Genus Helichrysum Mill., with Emphasis on the Local Endemic Helichrysum amorginum Boiss and Orph.

The members of the genus Helichrysum Mill. are notable for producing a diverse range of structurally intricate secondary metabolites, being the focus of current phytochemical research. Their importance is recognized as several species hold significant ethnopharmacological value, being traditionally used to address ailments in human systems, such as respiratory, gastrointestinal, and urinary conditions, among others. This study used liquid chromatography coupled with high-resolution mass spectrometry results to present the phytochemical composition of non-volatile secondary metabolites in 11 Greek Helichrysum taxa (species and subspecies). For the first time, their total polyphenol content is comparatively assessed and an overview of the non-volatile compounds for five Endangered or Critically Endangered Greek Endemic Helichrysum taxa are presented herein. Almost all of the studied Helichrysum taxa differed significantly in the mean values of their polyphenolic content, except for H. doerfleri and H. heldreichii. A particular emphasis was placed on extracting polyphenols from a cultivated genotype of H. amorginum using aqueous pressurized liquid extraction as an alternative to the traditional organic solvent extraction method. Analysis by high-performance liquid chromatography revealed that this method increased the concentration of neochlorogenic acid and astragalin, compared to other extraction conditions. These findings highlight the potential of alternative extraction techniques for obtaining natural products from sustainably managed phytogenetic sources.

Potential of Utilizing Corn Silk (&lt;em&gt;Stigma maydis&lt;/em&gt;), Thebu Leaves (&lt;em&gt;Costus speciosus&lt;/em&gt;), Green and Purple Guava (&lt;em&gt;Psidium guajava&lt;/em&gt;) Leaves in Formulating Green Tea and Black Tea Blends

Purpose: Underutilized plant materials such as corn silk (Stigma maydis), guava leaves (Psidium guajava), and ‘thebu’ leaves (Costus speciosus) are rich sources of various phytochemicals with potential health benefits. This study was carried out to investigate the potential of developing green tea and black tea blends by incorporating corn silk, green and purple guava leaves, and ‘thebu’ leaves.Research Method: Five green tea and black tea blends were prepared using steamed and dried ‘thebu’ leaves, corn silk, and green and purple guava leaves. Sensory properties of the samples were evaluated. Antioxidant activity (AOA) and total polyphenol (TPP), total flavonoid (TF), ash and crude fiber contents of the samples were determined.Findings: The selected green tea blend consisted of 50% green tea, 16.7% corn silk, 16.7% ‘thebu’ leaves and 16.7% green guava leaves whereas the selected black tea blend consisted of 50% black tea, 12.5% corn silk, 12.5% ‘thebu’ leaves and 25% purple guava leaves. Comparable TPP contents (gallic acid equivalent %) were found in green tea blends (22.51±0.93) and black tea blends (21.78±0.11). Antioxidant activity (percentage inhibition) of green and black tea blends (85.93±0.44 and 87.38±1.17 respectively) were significantly higher than that of green tea (81.58±0.92) and black tea (81.43±0.88).Research Limitations: The optimal processing conditions for preserving the properties of selected materials are crucial in formulating herbal tea blends, yet they remain to be established.Originality/ Value: Corn silk, green and purple guava, and ’thebu’ leaves hold great potential for formulating tea blends with improved physicochemical, therapeutic, and sensory properties

OPTIMIZATION OF THE CONDITIONS OF ULTRASONIC EXTRACTION OF POLYPHENOLIC COMPOUNDS FROM THE INFLORESCENCES OF KOENIGIA WEYRICHII (F. SCHMIDT) T.M. SCHUST. ET REVEAL

Introduction. Inflorescences of Koenigia weyrichii (F. Schmidt) T.M. Schust. et Reveal contains a large amount of flavonoids. However, at present, the most optimal conditions for their extraction by water-ethanol mixtures have not been obtained, and the effect of ultrasound on the extraction pro-cess has not been fully studied. The aim of the study was to optimize the conditions of ultrasonic water-ethanol extraction of secondary metabolites from the inflorescences of K. weyrichii. Material and methods. Optimal extraction conditions have been established using the Box-Behnken algorithm. The total content of polyphenols was determined using the Folin-Ciocalteu method, and flavonoids were determined using a complexation reaction with aluminum chloride. The total antioxi-dant activity was assessed using the phosphomolybdate method. The content of polyphenolic acids was determined by HPLC. The ability of the extract obtained under optimal conditions to inhibit free radicals was determined by DPPH and ABTS methods. Results. The highest yield of the target substances is achieved in 60 minutes of extraction in 50% aqueous ethanol at a temperature of 50 ° C, and mixing plant material with a particle size of 0.1 mm with an solvent in a ratio of 1:10 (mass to volume. It has been shown that ultrasound exposure reduces the yield of target substances. Conclusions. The results of the work are the scientific basis for the development of methods of phytochemical analysis and technologies for the pro-duction of pharmaceuticals based on the studied plant.

Influence of pretreatment methods and addition of fragrant plants on &lt;i&gt;Gnetum gnemon&lt;/i&gt; var &lt;i&gt;tenerum&lt;/i&gt; powder tea

Background: Enhancing the utility of fresh vegetables, such as Liang leaves, is commonly achieved through drying and powdering as functional ingredients and food. In a preliminary study, Liang leaves displayed similar color, appearance, and texture attributes to Japanese and Chinese teas, but the flavor of the Liang drink significantly diminished. This research highlights the potential of the highly sought-after gastronomic vegetable, Gnetum gnemon var tenerum, as Liang, a Thai indigenous vegetable, but there is still a shortfall of scientific documentation. This work introduced the antioxidants of Liang leaves to create a new health-impact drinking product. Objective: The research aimed to study the improvement of antioxidant activity and flavor using pretreatments, including withering, steaming, rolling, and steamed-rolling, and following the addition of fragrant plants. Method: Liang leaves were pretreated by withering, steaming, rolling, and steaming rolling before drying. Then, the best condition was selected to add fragrant plants. Results: Withering gave the highest total polyphenol content at 26.95±0.47 mg GAE/g DW compared with the other treatments (p&lt;0.05), while higher DPPH scavenging activity was noticed in the steaming-rolling treatment (p&lt;0.05). However, sensory evaluation results were not significantly different (p&gt;0.05) in each pretreated tea. Steaming-rolling was selected based on the high antioxidant activity for further fragrance improvement using the powder of Pandanus amaryllifolius Roxb leaves and Chrysanthemum indicum L flowers at various ratios. The highest sensory score was recorded in tea made from a mixture of Liang leaf powder, P. amaryllifolius leaf powder, and C. indicum flower powder at a ratio of 60:0:40. The TPC and DPPH scavenging activities of the mixed tea powders were tested, with results of 25.08±0.93 mg GAE/g DW and 11.70±0.26 mg GAE/g DW, respectively. In addition, this product could be a good source of TPC and antioxidant activity judged by ascorbic acid as 332.33±6.94 mg AE / g DW. Conclusion: The steaming-rolling treatment of Liang powder had the highest antioxidant activity, and then adding Chrysanthemum indicum L flowers powder at a ratio of 60:40 improved flavor, total polyphenol content, and antioxidant activity. The Thai indigenous vegetable, Liang leaves powder, is aimed for a novo alternative drink promoting health benefits. Keywords: Liang leaves, Tea, Pretreatment, Flavor, Antioxidant activity

Determination of the Antioxidant Capacity of Germinated and Yeast-Fermented Sweet and Bitter Lupin Seeds and Sprouts via Cyclic Voltammetry Compared to the Spectrophotometric and Photochemiluminescence Methods

This paper describes the total antioxidant capacity (TAC) of sweet lupin (Lupinus luteus cv. Lord—LLL) and narrow-leaved bitter lupin (Lupinus angustifolius cv. Mirela—LAM) sprouts fermented by yeast, determined by deploying the updated analytical strategy based on three assays. The procedures covered electrochemical, spectrophotometric, and photochemiluminescence methods. Cyclic voltammetry (CV), the scavenging of 2,2-diphenyl-1-picrylhydrazyl radicals (DPPH⦁), and photochemiluminescence (PCL) assays against superoxide anion radicals were applied to hydrophilic (ACW) and lipophilic (ACL) fractions, and the data obtained were used to calculate the TAC after sequence extraction of the samples with 80% methanol followed by methanol/hexane (4:1; v/v). The total polyphenol content (TPC) in the hydrophilic fractions was measured using Folin–Ciocalteu reagent. The fermentation of the LLL and LAM seeds had no impact on the antioxidant capacity of their H fractions, whereas it increased the content of their L fractions up to 56%. The germinated lupin seeds of both cultivars showed slightly increased TAC than the fermented ones. The TPC in the yeast-fermented sprouts was slightly higher compared to the LLL sprouts, about twofold higher than in the fermented LLL seeds, and finally almost fivefold higher compared to the LLL seeds. A beneficial effect of fermentation was found with respect to LAM materials. The TAC of the fermented LLL and LAM sprouts measured via CV and PCL assays was almost twofold higher and eight and six times higher, respectively, compared to the seeds. These findings clearly suggest that the seeds of yellow sweet lupin (Lupinus luteus cv. Lord) are the most suitable for producing fermented sprouts with a high content of electroactive polar compounds able to scavenge multiple free radicals of biological and non-biological origin. The updated analytical strategy for the determination of the total antioxidant capacity proved to be a viable tool for screening processed lupin seeds.