Total Polyphenol Research Articles

Phenolic Profiles in Olive Leaves from Different Cultivars in Tuscany and Their Use as a Marker of Varietal and Geographical Origin on a Small Scale.

Olive leaves are a rich source of polyphenols with healthful properties and represent one of the most abundant waste products of olive oil production. The aims of this study were to explore the phenolic composition of olive leaves from the three main Tuscan cultivars (Leccino, Moraiolo and Frantoio) collected in Siena and Grosseto provinces and to investigate the possible use of these compounds as varietal and geographic origin markers. Discriminant factorial analysis (DFA) was used for distinguishing between different cultivars and locations. Apigenin and caffeoyl-secologanoside showed significant differences between cultivars. DFA showed that ligstroside, apigenin and luteolin have the most influence in determining the differences between sites, whereas total polyphenols, olacein and hydroxytyrosol acetate allowed for separation between leaves from the same province. The results of the present study indicate that concentrations of phenolic compounds, measured through high-resolution mass spectrometry, can be used as a marker for both the cultivar and of geographical origin of olive leaves, and possibly of olive-related products, as well as across small geographic scales (less than 50 km distance between sites).

Effects of Exidia yadongensis polysaccharide as emulsifier on the stability, aroma, and antioxidant activities of fat-free stirred mango buffalo yogurt

Because of the poor stability and rheological properties of fat-free stirred yogurt fortified with fruit pulp, new functional polysaccharides as a natural emulsifier, which can increase viscosity in the aqueous phase, may be needed. This study aimed to evaluate the effects of Exidia yadongensis polysaccharide (EYP) as emulsifier on the stability, aroma, and antioxidant activities of mango buffalo yogurt at 4 °C for 25 days. The yogurt with 15 g/L EYP gave a higher content of 215 g/L total solids, 11.3 g/L exopolysaccharides, 0.10 g/L total polyphenols, 630.5 g/L water-holding capacity, and 11.43 g/kg total free amino acids, and maintained better texture, DPPH scavenging activity of 54.05 % and OH scavenging rates of 67.16 %. Moreover, the EYP exhibited the expected ability to weaken postacidification, syneresis, and growth of microorganism, and greatly promote the textural, rheological properties, suspension stability, microstructure, and aroma profiles of stirred mango-flavored buffalo yogurt (p < 0.05). In addition, the addition of 15 g/L EYP can inhibit protein degradation and improve the stability of secondary structure of the protein complex in mango yogurt during 25 days of storage. Therefore, EYP (15 g/L) could be used as natural positive functional factors and emulsifiers in such fat-free stirred yogurt industry.

Association between polyphenol subclasses and prostate cancer: a systematic review and meta-analysis of observational studies.

The effect of polyphenol subclasses on prostate cancer (PCA) is controversial. Therefore, the purpose of this study was to investigate the relationship between polyphenol subclasses and PCA incidence. From the establishment of the database to December 2023, a systematic search was conducted on PubMed, Web of Science, Embase, and Cochrane Library to identify relevant observational studies. The adjusted odds ratio (OR) and corresponding 95% confidence interval (95% CI) were used to assess the association. A total of 38 studies (11 were cohort studies and 27 were case-control studies), composing 824,933 participants, were included in this meta-analysis after excluding irrelevant records. The findings of the study revealed that men who consumed dietary polyphenols had a significantly higher risk of PCA compared to those who never or rarely consumed dietary polyphenols (OR = 1.01, p = 0.023), especially dietary flavonol (OR = 1.05, p = 0.042), flavanol (OR = 1.03, p = 0.026) and anthocyanin (OR = 1.06, p = 0.001). Neither total nor subclasses of dietary polyphenols have an effect on non-localized or high-grade PCA (OR = 1.01, p = 0.518). Dietary isoflavones tended to reduce the incidence of local or low-grade PCA, although there was no statistically significant difference (OR = 1.00, p = 0.081). Regarding serum/plasma polyphenol, total polyphenol (OR = 0.95, p = 0.002), genistein (OR = 0.92, p = 0.029) and enterolactone (OR = 0.92, p = 0.022) can reduce the incidence of PCA. No association was observed between total/subclasses of urinary polyphenols and PCA risk. Polyphenols seem to generally increase the risk of PCA in the male population. The effect of polyphenols on PCA is affected by factors such as polyphenol subclasses, their forms (serum/plasma, urinary, dietary), and PCA-related factors (like PCA stage). identifier: CRD42022322699.

Analyzing the Effect of Microbial Consortia Fermentation on the Quality of HnB by Untargeted Metabolomics.

Fermentation has been identified as an effective strategy to alter the chemical makeup of tobacco, thereby enhancing its quality. The deliberate introduction of microorganisms can hasten the fermentation process. In this research, microbial consortia harvested from the tobacco surface were utilized to enhance the tobacco quality. This enhancement also elevated several sensory attributes of HnB cigarettes, such as aroma richness, moisture, strength, and reduced irritation, achieving a sensory quality rating of 84.5. This marks a notable improvement compared to the 82 rating of the original, unfermented cigarettes. Untargeted metabolomics analysis revealed a decrease in total polyphenols and unsaturated fatty acids, while the levels of polyacids, alcohols, ketones, furans, and other compounds increased in the fermented tobacco. Additionally, KEGG pathway enrichment analysis indicated that the enhancement in tobacco quality through microbial consortia fermentation is linked to various biological pathways, with pathways related to fatty acid and amino acid degradation playing pivotal roles. The findings of this study will serve as a reference for the commercial production of HnB cigarettes, and the elucidated mechanism offers a theoretical basis for exploring microbial fermentation as a means to improve tobacco quality.

Croton stipulaceusKunth, a native Mexican medicinal plant with antioxidant and anti-inflammatory activities

Leaves of Croton stipulaceuswere extracted (EHex, ECHCl3and EEtOH extracts) to assesstheir antioxidant potential, anti-inflammatory activity in murine models and acute toxicity. EEtOH showed the highest effect in DPPH (37.80% inhibition), FRAP (1065.00 ± 55.30 μmolFe2+) and total polyphenols (231.24 ± 9.05 meq AG/gM). EHex was the most active, ~ 50% inhibition of TPA-induced ear edema; while EEtOH (dose of 2 mg/ear) showed the highest inhibition in the chronic model (97% inhibition), and inhibited MPO activity (48%). In carrageenan-induced edema, ECHCl3(dose 500 mg/kg) was the most active. None of the extracts showed acute toxicity (LD50) at 2 g/kg (p.o.). This work is the first report that supports the traditional use of C. stipulaceusas an anti-inflammatory.

Effect of Short-Term Lactic Fermentation on Polyphenol Profile and Antioxidant Capacity in White and Red Quinoa Varieties.

Quinoa (Chenopodium quinoa Willd.) is a pseudocereal originally grown in the Andean region of South America. This study focused on investigating the changes in phenolic profile and antioxidant capacity in white and red quinoa varieties after short-term fermentation with Lactiplantibacillus plantarum 299v®. During fermentation, pH and lactic acid formation were monitored every three hours until pH was below 4.6. The quinoa phenolic profile was quantified via LC-UV-MS. Total polyphenol content (TPC) and total antioxidant capacity (DPPH and FRAP) were determined via spectrophotometric methods. The findings showed that fermentation resulted in a significant increase (p < 0.001) in TPC from 4.68 to 7.78 mgGAE·100 g-1 for the white quinoa and from 5.04 to 8.06 mgGAE·100 g-1 for the red quinoa variety. Gallic acid was the most abundant phenolic acid detected in unfermented quinoa samples (averaging 229.5 μg·g-1). Fermented white quinoa showed an 18-fold increase in epicatechin, while catechin was found only in fermented red quinoa (59.19 μg·g-1). Fermentation showed a significantly positive impact on the iron-reducing antioxidant capacity (FRAP) of quinoa (p < 0.05). Red quinoa had a higher FRAP antioxidant capacity than the white variety; a similar trend was observed with the DPPH assay. There was a significant correlation (r > 0.9, p < 0.05) between TPC and antioxidant capacity. In conclusion, short-time lactic fermentation effectively increased phenolic content and antioxidant capacity in both quinoa varieties. Overall, red quinoa showed higher polyphenol content and antioxidant capacity compared to the white variety.

Phytochemical characterization and evaluation of therapeutic benefit of Annona muricata L. leaves against tumor growth in the P815 murine tumor model

The medicinal plant Annona muricata of the Annonaceae family, also called Graviola, native to the Andean highlands of Peru and Ecuador but also widespread in Chile, California, Florida, southern Africa and various Mediterranean countries, has various beneficial properties for health and has been the subject of several studies for its anti-tumor activity. In this work, a phytochemical analysis of the aqueous extract of Annona muricata by using HPLC technique to evaluate the content of total polyphenols, flavonoids and tannins, was performed. In addition, for the first time, an evaluation of the effect of the aqueous extract on a Dba/2 transgenic mouse model carrying a P815 tumor, was established. Following the administration of oral doses of 250 and 500 mg/kg for 30 days, a decrease in the volume and weight of the tumors was detected. Furthermore, a correlation between the reduction of oxidative stress and the anticancer properties of Annona muricata, was demonstrated. In conclusion, the aqueous extract of Annona muricata may provide a new therapeutic approach to manage unwanted growth of mastocytoma (P815 tumor) by targeting oxidative stress.

Storage quality assessment of a sheet snack produced from liang leaves (Gnetum gnemon var. tenerum)

This study investigates a novel leaf sheet snack from liang, an indigenous vegetable in Southern Thailand. The prepared snack has high protein, fiber, calcium, and vitamins A and B2. Storage conditions and packaging impact its shelf life. Based on the calculation, laminated aluminum foil extended shelf life to 1 year at 30°C and relative humidity (RH) of 60%. Moisture absorption during storage led to physicochemical changes, including reduced vitamin content, while total polyphenols, flavonoids, and antioxidant activity remained stable. Microbiological quality was acceptable over a period of 12 weeks but high RH during storage deteriorated sensory attributes. Liang leaves showed promise of being a functional food ingredient.

Exploring Conventional and Green Extraction Methods for Enhancing the Polyphenol Yield and Antioxidant Activity of Hyssopus officinalis Extracts.

Hyssopus officinalis L. (HO) is, as one of the most prevalently utilized plants, used in traditional medicine to cure various diseases as well as the in food and cosmetic industries. Moreover, HO is a rich source of polyphenols with potent antioxidant properties. However, the studies on the extraction of such compounds from HO are scanty and sparse. This study aims to optimize the extraction of polyphenols and maximize the antioxidant activity in HO extracts. A comprehensive experimental design was employed, encompassing varied extraction parameters to determine the most effective ones. Alongside conventional stirring (ST), two green approaches, the ultrasonic treatment (US) and the pulsed electric field (PEF), were explored, either alone or in combination. The extracted polyphenolic compounds were identified with a high-performance liquid chromatography-diode array detector (HPLC-DAD). According to the results, the employment of ST along with an ethanolic solvent at 80 °C for 150 min seems beneficial in maximizing the extraction of polyphenols from HO, resulting in extracts with enhanced antioxidant activity. The total polyphenol was noted at 70.65 ± 2.76 mg gallic acid equivalents (GAE)/g dry weight (dw) using the aforementioned techniques, and the antioxidant activity was noted as 582.23 ± 16.88 μmol ascorbic acid equivalents (AAE)/g dw (with FRAP method) and 343.75 ± 15.61 μmol AAE/g dw (with the DPPH method). The as-prepared extracts can be utilized in the food and cosmetics industries to bestow or enhance the antioxidant properties of commercial products.

Total polyphenol, flavonoid content and antioxidant activity of two species with ethnopharmaceutical uses from the spontaneous flora of the Oltenia region, Romania

In the conducted study, we investigated the total phenolic content of the alcoholic extracts from various vegetative organs of two plants of Romanian wild flora, Oltenia region: Dipsacus laciniatus and Armoracia rusticana. The antioxidant activities were determined by ferric reducing antioxidant power (FRAP), and 1,1-diphenyl-2-picryl hydrazyl (DPPH) radical scavenging methods. We also determined total polyphenol and flavonoid content. The results showed significant differences among plant various vegetative organs, the highest content of polyphenols being found for the leaves extract of Dipsacus laciniatus species, followed by Armoracia rusticana leaves. The highest antioxidant reducing power was obtained for the Armoracia leaf extract (IC50= 101.94 µg/ml), followed by the leaves of Dipsacus (IC50= 77.86 µg/ml).

Antioxidant Activity of Extracts of Balloon Flower Root (Platycodon grandiflorum), Japanese Apricot (Prunus mume), and Grape (Vitis vinifera) and Their Effects on Beef Jerky Quality.

This research examines the total polyphenol and flavonoid content and antioxidant activity of natural ingredients such as balloon flower root extract (BFE), Japanese apricot extract (JAE) and grape extract (GE). In addition, their effect on beef jerky quality characteristics was investigated when the extracts were used as alternatives to potassium sorbate (PS) and vitamin E (VE). BFE had higher (p < 0.05) total flavonoid content (TFC) (6.85 mg CAT eq/g), total polyphenol content (TPC) (10.52 mg RUT eq/g), 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical (62.96%), and 2,2'-azino-bis (3-ethylbenzthiazoline-6-sulphonic acid) (ABTS) radical scavenging activity (87.60%) compared to other extracts. Although all extracts showed lower activity than BHT in all antioxidant activity tests, the BFE and JAE showed higher (p < 0.05) activity than the GE in the DPPH and FRAP assays. In contrast, in the ABTS assay, both BFE and GE showed increased activity (p < 0.05) compared to JAE. The jerky was prepared by adding 0.05% (v/v) each of BFE, JAE and GE. Furthermore, a control sample of jerky was also prepared by adding 0.10% (w/v) PS and 0.05% VE, respectively. On day 30, the redness (a*) values of the BFE and PS samples were also found to be significantly higher than those of the other samples (p < 0.05). Additionally, the yellowness (b*) values of the BFE sample were also found to be significantly higher than those of the other samples (p < 0.05). The thiobarbituric acid reactive substances (TBARSs) on day 30 were lower in the jerky treated with PS, VE, and GE compared to those treated with BFE and JAE (p < 0.05). In the sensory analysis, beef jerky with BFE had significantly higher overall acceptability scores on days 1 and 30 (p < 0.05). The addition of BFE to beef jerky influenced the increase in a* and b* values on day 30. The addition of GE effectively suppressed lipid oxidation to a level comparable to that of the PS and VE at day 30. Furthermore, the addition of BFE enhanced the overall acceptability of sensory characteristics.

Biofertilizer and biostimulant potentials of phosphate-solubilizing Bacillus subtilis subsp. subtilis M1 strain and silicon in improving low phosphorus availability tolerance in rosemary.

The present study aimed to evaluate the single and combined effects of Si exogenous treatment and Bacillus subtilis subsp. subtilis M1 strain inoculation on rosemary tolerance to low phosphorus (P) availability. Hence, rosemary plants were fertilized with 250µmol Ca3HPO4 (stressed plants) or 250µmol KH2PO4 (control plants) under Si treatment and B. subtilis M1 strain inoculation. P starvation negatively affected rosemary growth and its P nutrition. However, exogenous Si supply or B. subtilis M1 strain inoculation significantly (P<0.001) alleviated the deficiency-induced effects and significantly improved rhizogenesis, acid phosphatase activity, P uptake, and eventually dry weight of shoot and root. Moreover, Si-treatment and/or B. subtilis M1 strain inoculation significantly (P<0.001) reduced the oxidative damage, in terms of malondialdehyde and hydrogen peroxide accumulation. This was found positively correlated with the higher superoxide dismutase activity, and the elevated non-enzymatic antioxidant molecules accumulation, including total polyphenols in Si-treated and inoculated P-deficient plants. Taken together, Si supplementation and/or B. subtilis M1 strain inoculation could be a good strategy to sustain rosemary plant growth under P starvation conditions.

Dietary Intake of Polyphenols and All-Cause Mortality: A Systematic Review with Meta-Analysis.

Polyphenols are secondary metabolites found in plants, foods, and drinks, occurring in small quantities and showcasing antioxidant and anti-inflammatory qualities. The primary polyphenols consist of flavonoids, phenolic acids, stilbenes, and lignans. However, there is currently no comprehensive quantitative analysis of epidemiological data on overall death rates. This systematic review with meta-analysis aims to identify the exposure-response relationship between dietary polyphenol intake and all-cause mortality. The literature was reviewed from its earliest study to May 2024, utilizing six distinct electronic databases. No specific criteria were used to choose participants based on the recruiting environment, their general health condition, country, or ethnicity. The inclusion criteria for studies were as follows: a longitudinal design, exposure to dietary polyphenols, all-cause mortality as the outcome, and hazard risk (HR) as the impact measure. The Newcastle-Ottawa Scale was used to evaluate the methodological rigor of the study. The hazard risks (HRs) and 95% confidence intervals (CIs) were estimated by pooling data using common effects models. A protocol has been registered on PROSPERO with the identification number CRD42024545524. The meta-analysis comprised seven cohort studies that involved 178,657 adult people aged 18 years and older. These studies examined the relationship between total dietary polyphenol consumption and the risk of all-cause death. The recruitment settings exclusively used community-based approaches, with a preference for Europe (71%) in terms of geographic distribution. The study's quality was assessed to be moderate to high. The meta-analysis showed consistent evidence that increased dietary exposure to polyphenols reduces the risk of all-cause mortality by 7% (HR 0.93, 95% CI 0.91-0.95, I2: 48%). Pooled data from the available evidence consistently show that individuals exposed to an antioxidant diet rich in polyphenol sources may be at lower risk of all-cause mortality.

Fractionation of phenolic compounds from hickory by-products using solid phase extraction-sonication: Chemical composition, antioxidant and antimicrobial activity

Hickory is an abundant source of phenolic compounds that exhibit a diverse range of bioactivities. In this study, phenolic compounds were extracted and purified from hickory green husk (HG), hickory nutshell (HN), and hickory seed coat (HS) using solid-phase extraction and ultrasonication (SPE-US). The effects of the SPE-US treatment on the structure and properties of the phenolic compounds were then investigated, including their composition, antioxidant activity, and antimicrobial activity. The dominant phenolic substances in the different extracts after SPE-US treatment were: ellagic acid and trans ferulic acid (HS); ellagic acid and sinapic acid (HN); and rutin (HG). The HS-SPE-US1 extract exhibited the highest total polyphenol content (416 ± 11 mg GAE/g DW), total flavonoid content (47.51 ± 0.68 mg RE/g DW), Fe3+ reduction ability (74.2 ± 1.0 mmol Fe2+/g DW), radical (DPPH and ABTS) scavenging ability, and antimicrobial activity against Staphylococcus aureus.

Analyzing the Effects of Rapid and Natural Cooling Techniques on the Quality of Hand-Shaken Green Tea Beverages.

This study compared the quality of hand-shaken green tea prepared through rapid and natural cooling methods. Cooling is crucial in preserving green tea's flavor, aroma, and nutritional components. In the rapid cooling method, green tea is freshly brewed at an initial temperature of 95 °C for 25 min, and then rapidly cooled to 18 °C for 25 min. Conversely, the natural cooling method involves brewing tea at the same initial temperature and time, but allowing it to cool gradually to 30 °C over approximately 4-5 h at room temperature. This study's findings indicate that the rapid cooling method produced green tea with a more vibrant color and improved clarity versus the natural cooling method. Sensory analysis revealed that the taste and aroma of the hand-shaken green tea prepared using rapid cooling were perceived to be more refreshing and invigorating. However, the natural cooling method preserved a higher level of chemical components, including individual catechin caffeine, total polyphenol, soluble solids, reducing sugar, and total tannins. The essential amino acid content of the rapidly and naturally cooled green tea infusions was 6.85 and 13.55 μg/mL, respectively. The γ-Aminobutyric acid (GABA) content was 439.82 and 457.31 μg/mL, respectively. This study's findings suggest that rapid cooling during the preparation of hand-shaken green tea enhances its overall quality. The vibrant color, improved clarity, refreshing taste, and invigorating aroma make it a preferable choice for tea enthusiasts who seek an enhanced sensory experience and excellent quality.

Variability of antioxidant compounds and capacities in four wild fruits collected in different years and locations in Mozambique

This study investigated the variability of antioxidant compounds and capacity of four wild edible fruits from Mozambique: Adansonia digitata (AD), Dialium schlechteri (DS), Garcinia livingstonei (GL), and Syzygium cordatum (SC), collected over three consecutive years from seven locations. Antioxidant compounds including total polyphenol content (TPC), total flavonoid content (TFC), and vitamin C, as well as the total antioxidant capacity (TAC) by three methods (DPPH, ABTS, and FRAP) were determined by spectrophotometric methods. Results in dry basis for TPC ranged from 42.8 ± 1.05 to 65.4 ± 0.51 mg GAE/g, TFC from 8.6 ± 0.03 to 66.7 ± 1.41 mg RE/g and, vitamin C from 1.7 ± 0.28 to 40.1 ± 0.35 mg/100 g. TAC-DPPH ranged from 53.5 ± 1.80 to 88.3 ± 0.29 μmol TE/g, TAC-ABTS from 52.8 ± 0.50 to 136.7 ± 0.97, μmol TE/g, and TAC-FRAP from 12.4 ± 0.79 to 75.0 ± 2.32 μmol TE/g. AD exhibited the highest TPC and vitamin C, indicating higher antioxidant capacity. Notably, yearly variations had a more pronounced impact on antioxidant compounds than locations. It was found a yearly variation of about 30 % for TFC in SC and vitamin C in AD. Despite these variations, these underutilized fruits hold potential nutritional and health benefits and can be used in food product development.

Flaxseed oil cake improves basil (Ocimum basilicum L.) yield under drought stress by increasing herb biomass and quality of essential oil

Oil cakes are agro-industrial wastes produced in large quantities, with still untapped potential in plant production. Basil is one of the most economical essential oil crops cultivated worldwide, requiring sustainable production methods. This greenhouse experiments evaluated the effects of flaxseed oil cake (FOC) added to peat substrate at the rates of 5, 10, and 20 g dm−3 on herbal yield, content of bioactive compounds and mineral elements, antioxidant activity, and essential oil composition of basil (Ocimum basilicum 'Dark Opal'), grown under well-watered and drought stressed conditions. Two-way ANOVA, principal components analysis (PCA), and correlation networks were applied to associate the data. PCA analysis indicated variability in basil responses to the different treatments, with each treatment forming distinct clusters. The study revealed the beneficial effect of FOC on basil herb yield under water stress. Applying 10 g dm−3 FOC was the most effective in mitigating drought stress in basil. Under drought stress conditions, FOC at the rate of 10 g dm−3 increased fresh weight by 63.9 % and herb dry weight by 59.9 % compared with the peat-only substrate plants. As FOC rates increased, the nitrogen level of plant tissues and substrates increased while reducing sugars, total polyphenols, and total flavonoids content decreased. GC-MS analysis of basil essential oil showed that the main compounds were τ-cadinol (10.79–12.54 %), linalool (4.93–10.01 %), methyl eugenol (4.11–6.71 %), α-bergamotene (3.11–5.48 %) and eugenol (2.10–5.05 %). Drought stress lowed the linalool, methyl eugenol and α-bergamotene concentrations compared with the well-watered plants. However, adding FOC increased the accumulation of linalool and methyl eugenol in all of the FOC treatments under drought stress. Analysis of the differential network showed that the fresh and dry weight and the methyl-eugenol content as “hub” parameters correlated with most traits of basil grown under well-watered and drought stress conditions. In conclusion, using FOC at appropriate levels can effectively reduce plant herb yield loss caused by water stress.

Stabilization of natural antioxidants from Chillangua (Eryngium foetidum) by encapsulation

The Chillangua (Eryngium foetidum) is 4a species of significant scientific interest due to its history and traditional uses throughout the world. Therefore, the focus of this research was on stabilizing the functional and antioxidant components of Chillangua through encapsulation with maltodextrin and Arabic gum. A central composite experimental design was used to evaluate the variables: type of encapsulant (maltodextrin and Arabic gum), encapsulant concentration (3% and 10%), and atomization temperature (130 and 160°C). The results showed that the fresh plant contained 1.34% fat, 17.47% protein, 22.90% fiber, 14.24% ash, and a pH of 6.88. Additionally, concentrations of 3,883.77 μg/g of chlorophyll a, 1,761.72 μg/g of chlorophyll b, 889.19 μg/g of carotenoids, 61.21 mg/g of total polyphenols, 0.02 mg/g of flavonoids, 1.29 mg/g of ascorbic acid, 40 µmol Trolox Eq/g, and 91.60 µmol Trolox/g of antioxidant activity by 2´2´-azinobis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) and 2,2-difenil-1-picrilhidrazilo (DPPH), respectively, were identified. When encapsulating Chillangua, it is identified that a reduction occurs in its functional components, as well as its antioxidant activity. The maximum process optimization was achieved at 160°C with 3% maltodextrin and 3% Arabic gum. The irregular morphology of the particles contained C, O, K, Zn, Cl, Al, Ca, and Na.

Anti-Obesity and Antidiabetic Effects of Fig (Ficus carica L.) Fermented Extract Using Lactobacillus plantarum BT-LP-01

This study aimed to assess the effect of fermented fig (Ficus carica L., FF) on obesity and diabetes in a mouse model. FF was cultured with the lactic acid bacterium Lactobacillus plantarum BT-LP-01 and isolated from fig peels. The antioxidant results demonstrated that FF exhibited DPPH and ABTS radical scavenging activities. In addition, FF showed high levels of total polyphenol and total flavonoids. Body and organ weight and dietary intake were significantly decreased in the FF groups compared to the HFD group. The FF group showed improved recovery in lipid metabolism and liver function compared to the HFD group. In addition, the FF group showed a significant decrease in serum C-P and insulin concentrations compared to the HFD group. FF-administered mice showed a dose-dependent recovery of fasting blood glucose and IPGTT and AUC levels compared to the HFD group. Furthermore, FF groups showed a decreased expression in FAS, C/EBPα, and FABP4, as well as significantly increased expression in ACC in the liver. This study demonstrates that FF is effective in reducing and inhibiting adipogenesis as well as lowering body weight, the blood glucose level, and lipid-related factors. These research findings demonstrate that FF is effective in treating obesity and diabetes.

Food grade pilot scale strategy for non-thermal extraction and recovery of phenolic compounds from orange peels

The orange peels (OP) derived from orange juice factories consist of several polymers and molecules that could be recovered using a biorefinery approach. This study presents a pilot-scale strategy for the extraction and recovery of phenolic compounds from OP, aiming to demonstrate a sustainable, non-thermal process that operates without the use of solvents and complies with food-grade standards. The extraction process was conducted in a food-grade manner on a 1000 L scale, starting with the enzymatic hydrolysis of pectin in the biomass, followed by ultrasound-assisted extraction (UAE) at 54 W/gslurry and 20 °C. Solid/liquid separation via decanter centrifuge allowed to recover the solution containing the phenolic compounds, that was further purified via sequential cross-flow microfiltration (MF), ultrafiltration (UF) and nanofiltration (NF). The final product was analysed by HPLC-ESI-TOF-MS, revealing an interesting phenolic profile with several potential bioactivities and a total polyphenol content (TPC) of 3.3 g/L. The food-grade analysis confirmed the potential application of the final product in food-related processes, such as food packaging or fortification. This work highlights a scalable and environmentally friendly method to convert agro-food waste into valuable bioactive compounds, aligning with green chemistry principles and zero-waste strategies.