Total Phenolic Values Research Articles

Toxicological and bioactivity evaluation of blackcurrant press cake, sea buckthorn leaves and bark from Scots pine and Norway spruce extracts under a green integrated approach

Aqueous extracts from blackcurrant press cake (BC), Norway spruce bark (NS), Scots pine bark (SP), and sea buckthorn leaves (SB) were obtained using maceration and pressurized hot water and tested for their bioactivities. Maceration provided the extraction of higher dry matter contents, including total phenolics (TPC), anthocyanins, and condensed tannins, which also impacted higher antioxidant activity. NS and SB extracts presented the highest mean values of TPC and antioxidant activity. Individually, NS extract presented high contents of proanthocyanidins, resveratrol, and some phenolic acids. In contrast, SB contained a high concentration of ellagitannins, ellagic acid, and quercetin, explaining the antioxidant activity and antibacterial effects. SP and BC extracts had the lowest TPC and antioxidant activity. However, BC had strong antiviral efficacy, whereas SP can be considered a potential ingredient to inhibit α-amylase. Except for BC, the other extracts decreased reactive oxygen species (ROS) generation in HCT8 and A549 cells. Extracts did not inhibit the production of TNF-alpha in lipopolysaccharide-stimulated THP-1 macrophages but inhibited the ROS generation during the THP-1 cell respiratory burst. The recovery of antioxidant compounds from these by-products is incentivized for high value-added applications.

Antioxidant, Antibacterial and Antifungal Activities of the Aqueous and Hydroalcoholic Extracts of Western Algerian Urtica urens

Recently, there is a great deal of attention for natural products due to its possible medicinal values. Its effectiveness has been proved through a sever-al studies in defeating some diseases. The present study aimed to investigate the antioxidant, antibacterial and antifungal activities of Urtica urens from Western Algeria. Leaves and roots were extracted with 80 % Ethanol and water. The 2.2-diphenyl-1-picrylhydrazyl (DPPH) and β-carotene bleaching tests were used to assess the antioxidant activity in addition to polyphenols analysis, while the agar well diffusion were used to screen the antimicrobial activity against some Gram-positive, Gram-negative bacteria and the fungi. Among the studied extracts, hydroalcoholic extracts of leaves and roots pre-sented the highest total phenolic values (26.2 and 20.9 mg GAE/g), flavo-noids with (15.7 and 12.2 mg quercetin/g) and condensed tannins with (56.4 and 30.1 mg GAE/g), compared to the water extracts. Once again, the 80 % ETOH leaves exhibited the highest antioxidant capacity with an IC50 of 2.59 mg/ml, followed by the water leaves with an IC50 of 6 mg/ml. On the other hand, the hydroalcoholic extracts exhibited the highest inhibition of β-carotene bleaching with 42.6 % to the roots and 37.9 % to the leaves. The ETOH leaves and ETOH roots of U. urens were the most effective extracts being able to repress the growth of the pathological tested strains including fungi. Therefore, it is recommended the use of U. urens that has been poorly recognized for a long time by the population of the selected region.

Elicitor-mediated enhancement of biomass, polyphenols, mangiferin production and antioxidant activities in callus cultures of Salacia chinensis L.

The present investigation aimed to improve callus biomass, polyphenolic content, biosynthesis of mangiferin and biological potential following application of different elicitor treatments for medicinally important Salacia chinensis L. The leaf-derived callus cultures were established on Murashige and Skoog's (MS) medium supplemented with 2,4-dichlorophenoxyacetic acid (2,4-D: 2.0mg/l) and 6-benzylaminopurine (BAP: 1.5mg/l). These cultures were treated with different elicitors viz. jasmonic acid (JA), methyl jasmonate (MeJA) and yeast extracts (YE). The highest calli biomass (five-fold increase within 4weeks) was achieved when callus was treated with JA (75µM). The callus obtained on MS medium supplemented with 2,4-D (2.0mg/l), BAP (1.5mg/l) and treated with JA (75µM) displayed augmented values for total phenolics, flavonoids and mangiferin contents. Besides, same treatment elicits the calli for antioxidant properties as evaluated by 2,2-diphenyl-2-picrylhydrazyl (DPPH), ferric-reducing antioxidant power (FRAP) and metal chelating assays. This is the first report on the elicitation study in genus Salacia and, therefore, the discoveries suggested that, S. chinensis calli might be a perfect source for large-scale production of industrially important secondary metabolites. Concurrently data provide accumulated information demonstrating its prominent antioxidant effect revealing its potential without disturbing natural resources.

Total Bioactive Compounds and Antimicrobial Capacities of Bee Pollen with Different Botanical Origins

Bee pollen has many therapeutic properties with its rich chemical content. Especially the phenolic substances in the structure of bee pollen are very effective in showing the bioactive compounds. Thanks to these properties, bee pollen is used as a food supplement. It is known that these features are influenced by many factors such as climate, geography and plant origin. Therefore, it is important to determine the botanical origins of bee products.In this study, botanical origins and total bioactive compounds were determined at the seven bee pollen samples collected from different regions of Turkey. Also, antimicrobial activity of the seven bee pollen samples against seven different bacterial pathogens and one fungal agent using broth microdilution method were studied. Asteraceae, Fabaceae, Cistaceae, Papaveraceae families were found as a dominant in the regions by botanical origins examination. Total phenolic values were found between 24.77 ± 288.824 mg GAE/g and 51.61 ± 727.14 mg GAE/g. Total flavonoid content was 1.36 ± 0.015 mg QE/g and 2.40 ± 0.077 mg QE/g. The antimicrobial results showed that each of the tested bee pollen samples inhibited the growth of the gram-positive and gram-negative bacteria at the different levels while they did not have a complete inhibitory effect on the fungi.

Evaluation of Secondary Metabolites and Antioxidant Activity of Water, Ethyl Acetate and Hexane Fractions from the Mangrove Young Leaves Sonneratia alba

The fractions from young leaves of mangrove Sonneratia alba was studied for its associated secondary metabolites and antioxidant activities. The objective of this study was to determine the secondary metabolite components and antioxidant activity of water, ethyl acetate, and hexane fractions of the young leaves of mangrove S. alba. The fraction was obtained from dry powder of young leaf S.alba using continuous fractionation of crude extracts. The crude extract was attained by 2 extraction methods (soxhlet and maceration) and 2 extraction solvents (methanol and ethanol). Secondary metabolites analyses were qualitatively conducted to detect the presence or absence of phenols, flavonoid, tannin, steroid, triterpenoid and alkaloid. Total phenols were measured using Folin Ciocalteau reagents and gallic acid standard curves whereas antioxidant activity were analyzed using DPPH method (1- 1-diphenil-2-picrihydrasil). Results showed that all fractions contained secondary metabolite components tested. The highest rendement was found in the water fraction fromsoxhletation extract with methanol (6.36±0.29%). The total phenol values were found the highest in the ethylacetatefraction from macerated extract with ethanol (352±9.77 mgGAE/g). Stronger antioxidant activity was also found in ethylacetate fraction as indicated by the small value of IC50 DPPH namely the ethylacetate fraction with soxhletation extract with ethanol (3.43±0.25 µg / mL). The results of this study indicate that the semipolar fraction (ethylacetate fraction) has more potential as a source of natural antioxidants.

Pomegranate peel modifies growth, essential oil and certain chemicals of sage (Salvia officinalis L.) herb

Sage dry leaves are used to obtain natural raw products that are used in many purposes such as perfume, food and pharmaceutical industries. Using organic fertilizers is a way to overcome the harms of chemical fertilizers during cultivation and production of medicinal and aromatic plants (MAP). Pomegranate peel (PP) considered as organic fertilizer. In this trial, the impacts of PP formulations [powder (PF), water extract (WEF) and ethanol extract (EEF)] on growth and chemical composition of sage plant were evaluated in an attempt to replace chemical fertilizers with organic wastes. Sage plants were treated with various rates of PF, WEF, EEF and control (chemical fertilizers). ANOVA-1 was used to analyze the data. 6 g/L (WEF) gave the greatest values of fresh mass (68.5 g/plant), dry mass (18 g/plant), essential oil (EO) content (1.6%, v/w) and EO yield (28.8 ml/100 plants) during the second harvest. Oxygenated monoterpenes (OM, 62.3–74.3%) was the major chemical class of EO isolated under various PP treatments; while α-thujone (27–40.2%) was the major constituent. α-thujone and OM were varied in response to various formulations and their rates. Plants treated with 6 g/L (PF) produced the greatest values of total phenols (25.7%) and inhibition of free radical scavenging (70%) at second harvest. 4 g/pot (PF) and 4 g/L (WEF) produced the ultimate rates of total carbohydrates (25.7%) during the first harvest and total flavonoids (11.2 mg/g) at the second harvests. Different variations were found in NPK values and their uptakes due to PP formulations. It may be concluded that positive effects were found in the productivity of sage in response to PP applications.

Karakteristik Ekstrak Kulit Biji Kakao (Theobroma cacao L.) sebagai Sumber Antioksidan pada Perlakuan Suhu dan Waktu Maserasi

Cocoa bean husk is a waste of cocoa processing that is large enough and has not been used optimally. Cocoa bean husk can be used as a natural antioxidant by extracting the polyphenol compounds. This research aim to find out the effect of temperature and maceration time on the of cocoa bean husk extracts as a source of antioxidants and to determine the best temperature and time of maceration to produce cocoa bean husk extract as a source of antioxidants. This experiment used a factorial randomized block design with two factors. The first factor was maceration temperature consisting of 30±2?C, 40±2?C, dan 50±2?C. The second factor was maceration time consisting of 24, 36 and 48 hours. The data was analysed by analysis of variant and continued with the Tukey test. The results showed that maceration temperature had a very significant effect, while maceration time had a significant effect on yield, total phenolic, and antioxidant capacity. whereas the interaction between treatments had no significant effect on yield, total phenolic, and antioxidant capacity. The best treatment to produce cocoa bean husk extract as a source of antioxidants is to use a maceration temperature of 50±2?C and a maceration time of 48 hours with a yield characteristic of 2,77 percent, a total phenolic value of 72,35 mg GAE / g, and a capacity antioxidants amounting to 17,45 mg GAEAC / g,
 Keywords : cocoa bean husk, extraction, polyphenol, antioxidant.

Bioactive compounds, antioxidant activity, fatty acid composition, and antimicrobial activity of propolis from different locations in Turkey

The bioactive compounds, antioxidant activity, fatty acid composition, and antimicrobial activity of methanolic extracts of propolis collected from five locations in Turkey were examined. The total phenolics (TP) of propolis samples ranged from 79.17 to 174.51 mg GA/kg while the total flavonoids (TF) varied from 41.19 to 70.19 mg QE/kg; Muğla and Konya samples exhibited (p < 0.05) high TP and TF values, respectively. The antioxidant activity as DPPH varied between samples and was observed to be higher in the Muğla region than others, while as FRAP ranged from 1.17 to 3.74 µmol Fe (II)/g. HPLC analysis of phenolic compounds (PC) showed that pinocembrin was the major constituent, followed by pinobanksin. Analysis of fatty acids showed that eicosenoic acid was dominant in the Konia, Adana and Osmaniye samples, palmitic acid in the Erzurum sample, and cis-11, 14-eicosadienoic in the Muğla sample. All samples demonstrated varied inhibitory effects against gram-positive and gram-negative bacteria.

Compositional profile of barley landlines grown in different regions of Gilgit-Baltistan.

The current investigation was performed to explore the nutritional and functional composition of four landlines of barley denoted as LB1 (Gilgit), LB2 (Nagar), LB3 (Skardu), and LB4 (Shigar) from different regions of Gilgit‐Baltistan. The samples were examined for nutritional profile and antioxidant attributes. Total phenolic values and total flavonoid results were in the range of 1.2 to 3.1 mg/g and 0.41 to 0.55 mg/g, respectively. Nutritional profile as crude starch, fiber, protein, ash, and fat ranged from 56.3%–50.80%, 16.50%–11.73%, 16.20%–11.53%, 2.8%–2.1%, and 2.63%–1.63%, respectively. The mineral composition in terms of Mg (527–616 mg/kg) was higher in the landlines followed by Ca (312–368 mg/kg), Na (122.6–146.6 mg/kg), Fe (43.3–65.6 mg/kg), and Zn (22.5–26.6 mg/kg). It was concluded that the indigenous barley landlines had immense nutritional potential and functional attributes. Thus, it can be used for value‐added food products and the development of cottage industry in the region.

Optimized green extraction conditions of matcha green tea (Camellia sinensis) using central composite design for maximal polyphenol and antioxidant contents

Response surface methodology (RSM) was employed to optimize the extraction conditions of phenolic and antioxidant compounds from matcha green tea (Camellia sinensis) using central composite design (CCD). The desirability function was used to find the optimum extraction conditions. The highest polyphenol and antioxidant content yield were reached at a temperature of 80 °C, an extraction time of 20 min, a liquid-to-solid ratio of 100 mL/g, and a desirability value of 0.948. The experimental values for total phenolics under the optimum extraction conditions were 317.62 ± 3.45 mg GAE/g and 29.21 ± 0.38 mg RE/g for the total flavonoids. The antioxidant activity (AA) was evaluated using 2,2 diphenyl-1-picrylhydrazyl (DPPH) and 2,2-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS), which showed radical scavenging activities at 88.28 ± 0.14% and 90.02 ± 0.14%, respectively. The high performance liquid chromatography (HPLC) analysis at the optimum condition revealed 14 compounds. Among the analyzed compounds, matcha green tea extract (MGTE) had the highest content of epigallocatechin gallate (EGCG) with 95.48 mg/g, followed by epicatechin gallate (ECG) at 74.48 mg/g, and catechin at 28.94 mg/g. The results suggested that the optimized parameters of heat-assisted extraction provide an ideal green extraction method for the extraction of the high polyphenol and antioxidant content in matcha green tea.

Influence of elaboration process on chemical, biological, and sensory characteristics of European pennyroyal liqueurs.

Mentha pulegium is an aromatic and medicinal plant used in different Mediterranean herb-based liqueurs, whose phytochemical composition depends on the elaboration technique used. The aim of this work was to investigate differences in the sensory, chemical, and biological characteristics of pennyroyal liqueurs elaborated by hydro-alcoholic (HI) and aqueous (AI) infusions, percolation (P), maceration (M), and distillation (D) techniques, and by the mixture of spirit with pennyroyal essential oil (EO). The volatile composition determined by gas chromatography-mass spectrometry (GC-MS) and gas chromatography coupled to flame ionization detection (GC-FID), the total phenolic (TPC) and flavonoid (TFC) contents, the antioxidant (AC), and enzyme (α-glucosidase, tyrosinase, and acetylcholinesterase) inhibitory capacities, and the sensory analysis by napping, were evaluated in the liqueurs obtained. Monoterpenes and sesquiterpenes were the main volatiles present in liqueurs. The M, P, HI, and AI liqueurs showed the highest TPC, TFC, and AC values; and pulegone, the main hepatotoxic chemotype, was found in concentrations that gave rise to concern. The D and EO liqueurs stand out for their acceptable pulegone content and greater tyrosinase inhibition. Similar liqueur classifications were achieved by sensory analyses, and physico-chemical and biological analyses using multiple factor and principal component analyses, respectively. These results are an important contribution to the identification of the most appropriate elaboration conditions for herbal liqueurs with the healthiest chemical composition and functional properties. © 2020 Society of Chemical Industry.

On the ecology and nutritional value of two &lt;em&gt;Echinochloa species&lt;/em&gt; (&lt;em&gt;Echinochloa colona&lt;/em&gt; and &lt;em&gt;Echinochloa stagnina&lt;/em&gt;) in Egypt

In arid and semi-arid countries, where drought prevails together with population growth and limited food resources led to the search for non-conventional alternatives resources for food or feed. In the present study, the ecology, phytochemical composition, and nutritional value of two Echinochloa species (Echinochloa colona (L.) Link and E. stagnina (Retz.) P. Beauv.) collected from the canal banks of the Nile Delta, Egypt were investigated. The soils of E. stagnina had the highest values of moisture content (24.35%), water holding capacity (45.85%), pH (8.12), electric conductivity (5 dsm-1), chloride (1.15%), sulphates (0.95%), organic carbon (2.52%) and Na+ (66.78 mgkg-1). The cover percentages of E. stagnina showed positive significant correlations with water-holding capacity, organic carbon, pH, EC, Na but negative correlations with sand-fraction and sulphates. The shoot of E. stagnina had the highest values of moisture (11.20%), fibers (27.65%), crude proteins (6.90%), total carbohydrates (70.36%), but the shoot of E. colona had the highest contents of total fats (2.80%) and digestible carbohydrates (43.18%). The shoots of E. stagnina had the highest values of flavonoids (6.88 mg g-1 dry weight), alkaloids (5.66 mg g-1 dry weight), tannins (18.23 mg g-1 dry weight), saponins (1.99 mg g-1 dry weight) and total phenols (33.09 mg g-1 dry weight). Regarding nutritional status, E. colona had the highest total digestible energy (60.55%) and nutritive value (11.11%) while E. stagnina had the highest caloric value (219.72 kcal/100 g dry matter) and potential energy (315.21 kcal/100 g dry matter). The two Echinochloa grass are rich-source in nutrients and showed a great energy value. Therefore, the studied grasses are candidates as feed for livestock or as supplementary feed but after detailed toxicological studies.

PHYTOCHEMICAL AND ANTIOXIDANT COMPOSITION IN ACCESSIONS OF THE MANGABA ACTIVE GERMPLASM BANK

ABSTRACT Mangaba (Hancornia speciosa Gomes) is a fruit species native to Brazil, belonging to the Apocynaceae family. Its cultivation is predominantly extractivist and its antioxidant properties have been recently reported. The objective of this study was to evaluate the bioactive compounds and antioxidant activity in fruits of accession from the Active Germplasm Bank of Embrapa Coastal Tablelands (BI, CA, LG, PR, PT and TC). The extracts were analyzed by high-performance liquid chromatography (HPLC), which identified chlorogenic acid (93.71 - 131.66 mg.100g-1), ferulic acid (0.85 - 2.27 mg.100g-1) and rutin (238.59 -442.94 mg.100g-1). The accessions CA and PR showed the highest values of total phenols (1179.39 and 1167.05 mg GAE.100g-1, respectively). The accessions CA and TC had the highest concentration of the major compound rutin (436.78 and 442.94 mg.100g-1, respectively). Antioxidant activity values ranged from 125.95 to 158.67 g.g-1 DPPH. Principal component analysis grouped the accessions into four groups, due to the genetic variability verified in previous studies. The results will be useful to guide actions of selection and future breeding program of the species.

Polyphenolic Characterization of Nebbiolo Red Wines and Their Interaction with Salivary Proteins.

The present study correlates the polyphenolic composition of two different Nebbiolo red wines from the 2015 vintage (M and P), with the salivary proteins’ precipitation process. The work centered on the polyphenolic characterization of Nebbiolo wines and their interaction with different families of salivary proteins. Overall, both wines were found to be very reactive with human saliva which was supposed to contribute to their astringent character. The comparison of both wines showed that the M wine presented higher values of total phenolics, total proanthocyanidins, and tannin specific activity. Moreover, this wine showed a higher interaction with salivary proteins. Altogether, the chemical characterization and reactivity toward human saliva could contribute to the wine astringency.

Effect of Fortification with Sesame Protein Isolate, Vitamin C and Calcium Carbonate on Drying Kinetics, Nutritional and Quality Properties of Guava and Strawberry Fruit Bars

Sesame protein isolate, vitamin C and calcium carbonate were used as nutritive ingredients in the production of healthy nutritious fruit bars (guava and strawberry). Drying kinetics of control and fortified fruit bars were investigated. The produced fruit bars were also evaluated for their nutritional, physical and sensory characteristics. The results showed that, the drying rates were higher at the beginning and decreased later with decreasing moisture content and increasing drying time. The drying time required to reduce the moisture content from 82.52 and 82.47% to 16.29 and 19.66% was 5.30 hours for the control and fortified guava fruit bars, respectively, whereas, the drying time required to reduce the moisture content of the control and fortified strawberry fruit bars from 91.72 and 91.63% to 9.49 and 11.62% was 7.30 hours, respectively. There were no remarkable changes in energy values, crude fat, ash and fiber contents, while, the nitrogen free extracts (NFE) were slightly decreased. On the other hand, an apparent increase in protein content and vitamin C was observed in the fortified fruit bars compared with the control ones. The values of acidity, total anthocyanin and total phenols were slightly decreased, while, the pH values were slightly increased as a result of fortification process. All fruit bars revealed optimum color values and good quality attributes. As a conclusion, the fortified fruit bars had acceptable quality attributes and improved nutritional value as compared to control fruit bars.

Management of gummosis in citrus with potassium phosphite

This work aimed to evaluate the potassium phosphite-based commercial product, Phytogard®, as a complementary tool for the management of gummosis in citrus. Seedlings of tangerine ‘Sunki’ were sprayed at concentrations 0; 0.5; 2 and 5 mL L-1 of Phytogard® and subsequently inoculated with zoospores of Phytophthora nicotianae. The disease incidence was reduced by 84% in plants sprayed at the concentration 0.5 mL L-1 and the plants sprayed at concentrations of 2 and 5 mL L-1 showed zero disease incidence. There was increased an production of fresh matter of shoot and roots in plants sprayed and inoculated with the pathogen compared to unsprayed plants. Plants sprayed with Phytogard® and inoculated with the pathogen showed lower values for total phenols, enzyme activity for phenylalanine ammonia-lyase and peroxidase and for total protein content in root tissues compared to non-inoculated plants. There was higher activity of the enzyme β 1.3-glucanase in root tissues of plants inoculated with the pathogen that received the product at the concentration of 2 mL L-1. The results of this study showed that the potassium phosphite-based product Phytogard® has potential for the control of Phytophthora nicotianae in seedlings of tangerine ‘Sunki’. However, it is not possible to conclude that this control occurs through resistance induction.

VALUE ADDITION TO FROZEN DESSERTS THROUGH INCORPORATION OF PUMPKIN SOLIDS AND UF MILK PERMEATE

Sherbet and Sorbet mixes were prepared to contain 9% fresh mango pulp, per se, 1% cooked pumpkin (CP). The water quantity required for both was replaced with ultrafiltrated milk permeate (UFMP) at the level of 25, 50 or 75%. The obtained results indicated that, separately, CP composed of higher moisture and total nitrogen, total phenolics (TP) as well as radical scavenging activity (RSA) values and lower total flavonoids (TF), carbohydrates contents than mango pulp. In both, Sherbet and Sorbet mixes, water substitution with UFMP was associated with increase in total solids, total and reducing sugars as well as ash contents. Neither acidity %, nor pH values were significantly affected by the partial substitution of water with UFMP in Sherbet mix, although the acidity % of Sorbet mix was significantly increased by UFMP addition. Freezing point of Sherbet or Sorbet mixes was gradually minimized by increasing the substitution level, although the flow behavior index was not influenced in Sherbet but increased in Sorbet mixes. The proportional increment of UFMP level in mix was associated with gradually considerable increase in its consistency coefficient, apparent as well as dynamic viscosities, TP and RSA values of both Sorbet and Sherbet mixes. UFMP led to increase in the specific gravity of mixes before and after freezing as well as elevated the overrun and strengthened the melting resistance of the final product. Furthermore, the frozen dessert of 75% UFMP, whether being Sherbet or Sorbet gained the highest panelists scores for all sensory attributes. It could be concluded that, it could successfully produce a product that meets the intended health purposes based on the substitution of 10% of mango pulp with pumpkin solids of many impressive health benefits as well as the utilization of ultrafiltration milk permeate as a source of the essential electrolytes instead of 75% of required water en route to innovate frozen desserts such as Sherbet and Sorbet

Chemical Composition, Antioxidant Potential and Enzymes Inhibitory Properties of Globe Artichoke By-Products.

In this study, chemical composition and in vitro biological activities of artichoke by-products (leaves, floral stems and bracts) issued from two Tunisian varieties were evaluated. Analysis was performed by means of high-performance liquid chromatography with diode array detection coupled to electrospray ionization mass spectrometric (LC/DAD/ESI-MS). Total phenolic (TPC) and flavonoid (TFC) contents as well as the antioxidant activity conducted by three complementary methods, DPPH, ABTS and FRAP tests, were performed for each sample. Enzyme inhibitory effects against acetylcholinesterase, butyrylcholinesterase and α-amylase were also studied. Results showed that TPC and TFC varied according to variety as well as the plant part. Bracts presented the highest TPC values (10-15 mg GAE/g DW), while leaves were distinguished by the highest TFC values (52-58 mg EQ/g DW). In vitro assays showed that Violet d'Hyères bracts and Blanc d'Oran leaves present the most antioxidant activities (30.040 and 20.428 mgET/gDW, respectively, by the DPPH method). Leaves demonstrated the highest acetylcholinesterase and butyrylcholinesterase inhibitory effects. Moreover, all organs displayed a noticeable inhibition towards α-amylase. LC/DAD/MS analysis revealed that artichoke by-products are a potential source of biopharmaceuticals such as luteolin derivatives from leaves and mono/dicaffeoylquinic acids in the other parts. This research demonstrates that globe artichoke by-products, unexploited in our country, are a promising source of natural health promoting compounds with potential applications in the food and pharmaceutical industries.

VALUE ADDITION TO FROZEN DESSERTS THROUGH INCORPORATION OF PUMPKIN SOLIDS AND UF MILK PERMEATE

Sherbet and Sorbet mixes were prepared to contain 9% products fresh mango pulp, per se, 1% cooked pumpkin (CP). The water quantity required for both was replaced with ultrafiltrated milk permeate (UFMP) at the level of 25, 50 or 75%. The obtained results indicated that, separately, CP composed of higher moisture and total nitrogen, total phenolics (TP) as well as radical scavenging activity (RSA) values and lower total flavonoids (TF), carbohydrates contents than mango pulp. In both, Sherbet and Sorbet mixes, water substitution with UFMP was associated with increase in total solids, total and reducing sugars as well as ash contents. Neither acidity %, nor pH values were significantly affected by the partial substitution of water with UFMP in Sherbet mix, although the acidity % of Sorbet mix was significantly increased by UFMP addition. Freezing point of Sherbet or Sorbet mixes was gradually minimized by increasing the substitution level, although the flow behavior index was not influenced in Sherbet but increased in Sorbet mixes. The proportional increment of UFMP level in mix was associated with gradually considerable increase in its consistency coefficient, apparent as well as dynamic viscosities, TP and RSA values of both Sorbet and Sherbet mixes. UFMP led to increase in the specific gravity of mixes before and after freezing as well as elevated the overrun and strengthened the melting resistance of the final product. Furthermore, the frozen dessert of 75% UFMP, whether being Sherbet or Sorbet gained the highest panelists scores for all sensory attributes. It could be concluded that, it could successfully produce a product that meets the intended health purposes based on the substitution of 10% of mango pulp with pumpkin solids of many impressive health benefits as well as the utilization of ultrafiltration milk permeate as a source of the essential electrolytes instead of 75% of required water en route to innovate frozen desserts such as Sherbet and Sorbet.

Bioactive activities and chemical profile characterization using paper spray mass spectrometry of extracts of Eriobotrya japonica Lindl. leaves.

The loquat (Eriobotrya japonica Lindl.) is a fruit tree that has been used in Chinese medicine for thousands of years for the treatment of various diseases. The loquat leaf extracts contain several bioactive compounds with antioxidant and antimicrobial properties, and identification of these substances using quick and simple methods has been an analytical trend. The influence of dehydration of loquat leaves (without drying, at 40°C, and at 60°C), the type of solvent (ethanol and methanol), and the method of extraction (shaking and ultrasound) on obtaining extracts containing phenolic compounds and substances with antioxidant and antimicrobial properties was evaluated. The chemical constituents of an extract were identified using paper spray mass spectrometry (PS-MS). The extract obtained from the dehydrated leaves at 40°C presented the best results. The extracts obtained from these leaves and with ethanol had the highest values of total phenolics and antioxidant activities, but the methanolic extract subjected to ultrasound had the highest levels of chlorogenic, caffeic, and ellagic acids. All extracts evaluated inhibited the growth of Staphylococcus aureus. Using the PS-MS technique, it was possible to identify the presence of 49 substances such as organic acids, phenolic acids, flavonoids, sugars, quinones, and terpenes. In general, extracts of dehydrated leaves at 40°C and extracted with ethanol using ultrasound can be considered a good source of bioactive compounds with potential applications as functional ingredients or additives in the food and pharmaceutical industries. PS-MS was demonstrated to be a simple and ultrafast technique to obtain the chemical profile of the loquat leaf extract.