Volatile Phenols Research Articles

Novel digital technologies to assess smoke taint in berries and wines due to bushfires

Due to climate change, the higher incidence and severity of bushfires is a significant challenge for wine producers worldwide as an increase in smoke contamination negatively affects the physicochemical components that contribute to the lower quality of fresh produce and final products (smoke taint in wines). This reduces prices and consumer acceptability, impacting the producers and manufacturers. Current methods available to winemakers for assessing contamination in berries and wine consist of costly laboratory analyses that require skilled personnel and are time-consuming, cost prohibitive, and destructive. Therefore, novel, rapid, cost-effective, and reliable methods using digital technologies such as the use of near-infrared (NIR) spectroscopy, electronic nose (e-nose), and machine learning (ML) have been developed by our research group. Several ML models have been developed for smoke taint detection and quantification in berries and wine from different varieties using NIR absorbance values or e-nose raw data as inputs to predict glycoconjugates, volatile phenols, volatile aromatic compounds, smoke-taint amelioration techniques efficacy, and sensory descriptors, all models with >97% accuracy. These methods and models may be integrated and automated as digital twins to assess smoke contamination in berries and smoke taint in wine from the vineyard for early decision-making.

Experiments with oenological methods to increase the spicy aroma in Austrian Grüner Veltliner wines

Grüner Veltliner is Austria's most important grape variety, accounting for 32.5% of the vineyard area (a total of around 14,500 ha). There is a noticeable trend with this variety away from fresh, fruity wines towards more spicy, single-vineyard wines. This is especially true for export-oriented producers. The aim of this scientific study is to test oenological methods for increasing the leading substance of the spicy aroma, the sesquiterpene rotundone and to sensory evaluate the wines. The methods skin contact, full and partial fermentation on the skins, addition of whole grapes and or leaves were tested in two independent experimental designs. The wines were analysed using a SPE-SPME-GC-TQMS method. The "retro-tratitional methods" of winemaking mentioned in the article can enhance the spiciness of the wines to a certain degree. Especially the addition of whole grapes as well as partial maceration gave the best results here. The increase in spiciness was observed both sensorially and analytically, as evidenced by higher rotundone contents. However, in summary, it must be stated that the results indicate that an exclusive analysis of rotundone, without the inclusion of phenols and other volatile substances, cannot contribute to a full understanding of the matter, which is based on the interaction of many components. Further analysis both sensory and analytical involving many volatile compounds and phenols are therefore absolutely necessary.

Application of ultra-high pressure homogenization (UHPH) at different stages of wine production

Ultra-High Pressure Homogenization (UHPH) is an emerging, efficient and fast technology that can be applied at different stages in winemaking in order to reduce or avoid the use of sulphites or other antimicrobial and antioxidant treatments. During 2022 vintage, four batches of must of three different white cultivars (Vitis vinifera L.) were processed by UHPH at 300 MPa with an inlet temperature (Ti) of 4 ºC and their effectiveness was compared with control batches (without SO2 addition) and musts that were sulphited with 60 mg/L of total SO2. A complete inactivation of yeasts and bacteria was achieved when grape juices were processed by UHPH, reaching up to 7 log of reduction in yeasts, 4.6 log for acetic acid bacteria and 4.3 log for lactic acid bacteria. All UHPH musts remained stable from a microbiological point of view for more than 8 months stored at 4 ºC in aseptic containers. Results showed that when antioxidant activity, colour intensity and total phenol index were measured, UHPH can be considered a protective technique, with a similar action to that of adding SO2. Furthermore, PPO enzymatic activity was completely inactivated in UHPH and sulphited musts. When a red wine contaminated by Brettanomyces was treated by UHPH at 300 MPa and Ti = 17 ºC, a 6.6 log reduction was obtained for this spoilage microorganism and no increase of volatile phenols were detected after 2 months.

High removal efficiency of volatile phenol from coking wastewater using coal gasification slag via optimized adsorption and multi-grade batch process

Abstract Powder adsorbent made by coal gasification slag (CGS) was used to adsorb pollutants from coking wastewater (CW). This study initially focused on the removal efficiency of volatile phenol, NH3–N, and chemical oxygen demand (COD) from CW. The removal rate of volatile phenol increased from 48.90% to 70.50% after acid precipitation of CW by 4.0 mL reagent of sulfuric acid (3.0 M) and optimization of adsorption process by central composite design-response surface methodology with optimized conditions. Volume ratio of liquid and solid adsorbent (V L/S) and pH were the significant factors in the adsorption process. Batch experiment improved the volatile phenol, NH3–N, and COD removal rate to 85.1%, 41.6%, and 77.3%, respectively. Multi-grade batch process in grade 3 made a further promotion of pollutants removal rate as 98.5%, 73.6%, and 80.5%, respectively. Scanning electron microscope-energy dispersive spectrum and Fourier-transform infrared spectrometer were used to confirm the adsorption effect. CGS-based adsorbent for CW treatment has potential advantages due to the features of good adsorption performance and low cost.

Influence on the aroma substances and functional ingredients of apple juice by lactic acid bacteria fermentation

This study aimed to analyze the influence of lactic acid bacteria fermentation on the aroma composition and functional composition of apple juice, selected Lactobacillus reuteri to ferment apple juice, used HS-SPME-GC-MS and HPLC to analyze the changes of volatile aroma composition, organic acids and phenols after fermentation. The results showed the best fermentation time was about 18 h; The type and content of volatile substances (mainly alcohols and esters) in fermented juice changed and affected the overall aroma; The content of organic acids such as succinic acid, tartaric acid, malic acid and pyruvic acid affected the taste and flavor; The content of polyphenols such as gallic acid and protocatechuic acid increased, which enhanced the antioxidant capacity and functionality of fermented juice. This result showed the positive effect of fermentation on juice and provided a reference for the subsequent research on the aroma and functional composition of apple juice.

Evolution of the Volatile Organic Compounds, Phenols and Antioxidant Capacity during Fruit Ripening and Development of Rubus ulmifolius Schott Fruits

Nowadays, a growing interest in consumers’ fruit with a high content of health-promoting compounds has been observed. In this sense, wild berries have received special attention based on their high accumulation of phenolic compounds, as well as their characteristic and pleasant aroma. In this work, we characterize the color development, antioxidant capacity, phenolic contents, and volatile profile of Rubus ulmifolius Schott fruit at different ripening stages during two seasons on the same orchard. Four stages were established based on the color parameter, which was consistent with changes in the weight and size of the fruit. In addition, total phenolic and flavonoid content showed a decrease during the fruit ripening, in contrast with the total anthocyanins content that increased at the final stages of ripening. In addition, the antioxidant capacity was evaluated through two approaches: FRAP and DPPH, which consistently displayed higher levels at the final stages in the two different seasons. Finally, the VOCs analysis showed an active synthesis of volatile compounds during the late stage of ripening, with alcohols being the most abundant compounds for each ripening stage. These results allow us to propose a classification of different ripening stages of the wild blackberry to have a better knowledge of this interesting fruit with higher healthy- and nutraceutical compounds.

Impact of functional spray coatings on smoke volatile phenol compounds and Pinot noir grape growth.

The frequency and intensity of wildfires have been increasing over the last 50 years and negatively impacted the wine industry. Previous methods of smoke mitigation during grape processing have shown little impact in reducing smoke taint in wines. Therefore, a novel method of using edible spray coatings for vineyard application was developed to help prevent volatile smoke phenol uptake in wine grapes. Four cellulose nanofiber-based coating suspensions incorporated with chitosan and/or β-cyclodextrin were evaluated. Films derived from the coating suspensions were exposed to volatile phenols found in wildfire smoke (guaiacol, 4-methyl guaiacol, m-cresol, o-cresol, p-cresol, syringol, and 4-methyl syringol) and evaluated with ultraviolet-visible spectroscopy where the results indicated that the coatings could uptake smoke phenols in varying degrees. The coatings were also applied in a vineyard at three different application times during grape growth: pea-sized, pre-bunch closure, and both at pea-sized and pre-bunch closure. The results showed that the application time did not have a significant (p < 0.05) effect on berry size, weight, °Brix, pH, or titratable acidity. The type of coating, time of application and washing were found to impact the number of volatile phenols in the grapes after a smoke event. Results from this study indicated that edible coatings could help mitigate smoke uptake in wine grapes without sacrificing the growth and key composition parameters of wine grapes. PRACTICAL APPLICATION: This research provides a novel spray coating that can be applied to wine grapes in the vineyard to potentially mitigate volatile smoke compounds in wine grapes without impacting fruit growth and key compositional parameters of wine grapes, thus maintaining high quality of wines for consumers. Results from this study can also be potentially applied to other agricultural commodities to solve the issues caused by the wildfire smoke.

Identification and Assessment of Groundwater and Soil Contamination from an Informal Landfill Site

Landfills are a potential source of local environmental pollution of all kinds, and the gradual destruction of seepage-proof structures in informal landfills will lead to contamination of the surrounding soil and groundwater environment. In this study, an informal landfill site in eastern China is used as the research object. Using technologies such as unmanned vessels and monitoring well imaging to delineate the amount and distribution of polluting media, sampling of the surrounding soil, sediment, groundwater, and surface water for testing, analysis, and evaluation is carried out visually and finely for heavy metals, petroleum hydrocarbons, volatile organic compounds (VOCs), semi-volatile organic compounds (SVOCs), and other indicators. The test results show that volatile phenols are the main contaminant species in the shallow groundwater, chlorinated hydrocarbons and benzene were prevalent in the deep groundwater, hexachlorobenzene and lead in the surface soil, and di(2-Ethylhexyl) phthalate in the deep soil (5.5 m), with a maximum exceedance of 1.24 times. Nearly 10 years have passed since the waste dumping incident at the landfill, but characteristic contaminants are still detected in the topsoil of the dumping area, which shows the long-term nature of the environmental impact of illegal dumping on the site. The study recommends that when developing a comprehensive remediation plan, the persistence of the environmental impact of the waste should be considered and appropriate remediation measures should be screened.

Volatile Profiles and Sensory Characteristics of Cabernet Sauvignon Dry Red Wines in the Sub-Regions of the Eastern Foothills of Ningxia Helan Mountain in China.

To elucidate the effects of the different terroir on wine aroma in six sub-regions of Eastern Foothills of Helan Mountain in Ningxia, a premium wine-producing region in China, 71 Cabernet Sauvignon wines were investigated by gas chromatography-mass spectrometry (GC-MS), check-all-that-apply (CATA), and quantitative descriptive analysis (QDA). The bidirectional orthogonal partial least squares-discriminant analysis (O2PLS-DA) results showed that the Cabernet Sauvignon dry red wines from Xixia (XX) and Yongning (YN) had similar volatile profiles due to their geographical proximity and were characterized by higher concentrations of esters, higher alcohols, and volatile phenols because the similar aromatic profiles were detected in their dry red wines. Shizuishan (SZS) and Hongsipu (HSP) wines showed clear differences compared to the wines of the other four sub-regions, being mainly characterized by relatively higher phenolic aldehydes and volatile phenols. The concentrations of methoxypyrazines and norisoprenoids varied mainly depending on the climate diversity of the sub-regions. The highest 3-isobutyl-2-methoxypyrazine (IBMP) concentration was presented in the Helan (HL) wines. The Qingtongxia (QTX) wines have the highest β-damascenone, which might be influenced by the fact that QTX has the lowest effective accumulated temperature and the highest sunshine duration among the five sub-regions. Esters including ethyl octanoate, ethyl decanoate, ethyl butanoate, ethyl hexanoate, and isoamyl acetate were the highest in HL. Additionally, the herbaceous, black berry, and red berry notes in HL and QTX were the most outstanding.

Microbial diversity, culture conditions, and application effect of YSJ: A composite microbial system for degradation of Yanshan ginger branches and leaves.

Yanshan ginger (Alpinia zerumbet) is a perennial herb used as a medicine and spice, and is beneficial for soil and water conservation in karst areas. Given the widespread utilization of Yanshan ginger in China and continuing expansion of the planting area, disposal of waste materials is problematic. The branches and leaves of Yanshan ginger contain a variety of potent antibacterial compounds, such as volatile oils, phenols, and diterpenoids, which hinder their rapid degradation by microorganisms. In this study, we screened and constructed a composite microbial system to provide a technical reference for production of organic fertilizer from the branches and leaves of Yanshan ginger. A composite microbial system, "YanShan Jun" (YSJ), was developed by screening for efficient detoxification and degradation of the branches and leaves of Yanshan ginger. High-throughput sequencing technology was used to investigate the stability and diversity of YSJ subcultures. The culture conditions for YSJ were optimized by sequential single-factor experiments and response surface analysis. Yanshan ginger leaves and branches were inoculated with YSJ to study its effects on composting efficiency. The microbial composition of YSJ was stable and rich in diversity through continuous subculture. Through response surface analysis, the optimized culture conditions for YSJ were determined as follows: peptone 8.0 g/L, sodium chloride 9.0 g/L, calcium carbonate 5.2 g/L, yeast powder 1.6 g/L, cultivation temperature 56.1°C, and culture duration 6 d. Under these conditions, the degradation rate of Yanshan ginger was 58.32%, which was 14.22% higher than that before optimization. The ability of YSJ to degrade the antibacterial compounds of ginger after optimization was significantly enhanced. Inoculation of Yanshan ginger compost with YSJ increased the fermentation temperature, prolonged the high-temperature period, and reduced the water content and pH of the compost in the early stage. Inoculation of plant compost with YSJ bacteria improves the nutritional environment of the compost, promotes the composting reaction, promotes the rapid formation of a strong indigenous microflora, forms a beneficial microecological environment, and increases the composting efficiency. This study provides a theoretical basis for practical application of YSJ for organic fertilizer production from Yanshan ginger.

The Effect of Pre-Veraison Smoke Exposure of Grapes on Phenolic Compounds and Smoky Flavour in Wine

Background and Aims. Smoke exposure occurred in the Adelaide Hills region in December 2019 due to a wildfire, when wine grapes were peppercorn-size green berries. Previously, pre-veraison smoke exposure had been identified through model experiments as unlikely to affect grape composition, whereas smoke exposure after veraison can have a major effect on wine flavour. Hence the effects of pre-veraison smoke on grape and wine composition, and smoky sensory properties of wine were investigated. Methods and Results. Chardonnay, Pinot Noir and Shiraz were investigated and eight blocks with varied smoke exposure were selected for each cultivar. Berries were sampled initially four weeks after the fire and at harvest, and mature grapes were made into unoaked wines. Established smoke exposure markers, phenolic glycosides, were found in berries at pre-veraison and at harvest from the high smoke exposure sites, with concentrations well above those found in non-smoke exposed fruit. Volatile phenols were also elevated in grapes at harvest. The resulting red wines from some exposure vineyards were high in volatile phenols, glycosides and smoky flavours. However, most of the Chardonnay wines expressed much less smoky flavours, despite similar levels of smoke exposure of grapes. Conclusions. Pre-veraison smoke exposure can result in elevated concentrations of volatile phenols and their glycosidic metabolites in grape berries and wine and cause strong smoky flavour in wine. Significance. The wine sector and land management agencies responsible for controlled burns need to consider the effect of smoke from fires near vineyards even very early in the growing season.

Evaluation of Spinning Cone Column Distillation as a Strategy for Remediation of Smoke Taint in Juice and Wine.

Where vineyard exposure to bushfire smoke cannot be avoided or prevented, grape and wine producers need strategies to transform smoke-affected juice and wine into saleable product. This study evaluated the potential for spinning cone column (SCC) distillation to be used for the remediation of 'smoke taint'. Compositional analysis of 'stripped wine' and condensate collected during SCC treatment of two smoke-tainted red wines indicated limited, if any, removal of volatile phenols, while their non-volatile glycoconjugates were concentrated due to water and ethanol removal. Together with the removal of desirable volatile aroma compounds, this enhanced the perception of smoke-related sensory attributes; i.e., smoke taint intensified. Stripped wines also became increasingly sour and salty as ethanol (and water) were progressively removed. A preliminary juice remediation trial yielded more promising results. While clarification, heating, evaporation, deionization and fermentation processes applied to smoke-tainted white juice gave ≤3 µg/L changes in volatile phenol concentrations, SCC distillation of smoke-tainted red juice increased the volatile phenol content of condensate (in some cases by 3- to 4-fold). Deionization of the resulting condensate removed 75 µg/L of volatile phenols, but fermentation of reconstituted juice increased volatile phenol concentrations again, presumably due to yeast metabolism of glycoconjugate precursors. Research findings suggest SCC distillation alone cannot remediate smoke taint, but used in combination with adsorbents, SCC may offer a novel remediation strategy, especially for tainted juice.

Aromatic and chemical differences between Msalais wines produced at traditional craft workshops and modern plants

The making of Msalais, a traditional wine fermented in the A′wati production region in Southern Xinjiang (China), currently undergoes a shift from traditional craft workshop (TCW) fermentation to modern plant (MP) production. Major differences in the practices, technology, and microbes used in TCWs and MPs caused the quality of MP wines somewhat deviates from high quality of TCWs wine. Exploring the sensory and chemical differences between TCW wines and MP wines will facilitate a successful shift of Msalais-making from TCWs to MPs. Here, the sensory and chemical characters of 25 TCW and MP Msalais wines were qualitatively and quantitatively analyzed. Laboratory-scale Msalais-making experiments were performed to compare the effect of winemaking conditions on the sensory characters of wine. MP wines had a stronger caramel odor, but a relatively weaker floral and fruity odors than TCW wines, while TCW wines had a significantly stronger fruity odor but a weaker caramel odor than MP wines(p < 0.05). These differences could be ascribed to the higher content of higher alcohols, furans, and methionol in MP wines, and a higher concentration of esters, fatty acids, volatile phenols, terpenes, lactones, and norisoprenoids in TCW wines. Differences in grape residue treatment, grape juice concentration, native microbial community, dissolved oxygen levels, and fermentation temperature resulted in the sensory differences between Msalais wines. These findings will help to improve the quality of MP Msalais to retain the typical sensory features of traditional TCWs wines, and allowing an objective control of the TCW and MP technologies.

A new eco-friendly method for efficient recovery and reuse of phenols in a semi-coke wastewater

Phenols in wastewater (WW SCP ) from semi-coke production pose a serious threat to human health and ecological environment due to its high concentration, high toxicity, and difficult-to-degrade characteristics. Single treatment method, such as extraction or catalytic conversion, has the problems of secondary pollution, high processing cost, and low catalytic efficiency. In light of the problems, this study developed an ecofriendly WW SCP treatment by the synergistic process of extraction and catalytic conversion, which can convert phenols in a WW SCP into anisoles. Using response surface method (RSM), the wastewater treatment process was optimized. The concentration of phenols in the WW SCP was optimally reduced from 5509 mg L −1 to 105 mg L −1 after three times of extraction with cyclohexane/dimethyl carbonate (DMC) as the extractant at 25 °C for 1 min of each extraction and the extract yield of phenols up to 98%. The phenols extracted from the WW SCP were completely converted over Na-CH 3 ONa/ γ -Al 2 O 3 at 213.48 °C for 2.00 h with phenols/DMC molar ratio of 1 : 4.00. Therefore, the synergistic process of extraction and catalytic conversion provides a pollution-free and more economic strategy for treating WW SCP . • A simple and green extraction- catalytic coupling process is proposed to treat Semi-coke wastewater. • Dimethylcarbonate is used not only as an extractant, but also as a O -methylating reagent for volatile phenol reaction. • Optimizing process conditions through response surface methodology.

Phytochemical, Physiochemical, Macroscopic, and Microscopic Analysis of Rosa damascena Flower Petals and Buds

Macroscopic and microscopic analysis of R. damascena buds and flower petals was used to find the main morphological and anatomical features of these types of medicinal plant material (MPM). The presence of polysaccharides, free and bound monosaccharides, tannins, flavonoids, saponins, and essential oils was confirmed by chemical and histochemical reactions. The quality indicator of R. damascena buds and flower petals was evaluated in this study; weight loss on drying gave the next result: 6.69 ± 0.20% for flower petals and 6.65 ± 0.13% for buds. The swelling index showed a high result for R. damascena flower petals and buds. R. damascena buds swelling index—5 ± 0.2 and R. damascenaflower petals swelling index—15 ± 0.6. The determination of volatile substances by GC/MS shows the presence of 18 volatile compounds in flower petals and buds, this number varies up to 17. Nonadecane, heneicosane, and octadecane are the main components in both medicinal plant materials. Both buds and flower petals contain approximately the same amount of citronellol. Phenylethyl alcohol is present in large amounts in buds but in small amounts in flower petals. R. damascena flower petals and buds are the sources of volatile compounds, phenols, and polysaccharides. The results of our investigation showed great differences and similarities between buds and flower petals of R. damascena. We have confirmed that not only buds but also flower petals could be a source of biologically active substances (BASs) such as essential oils, polysaccharides, and phenolic compounds. Flower petals could be an alternative MPM. We would also like to underline the importance of standard documentation for MPM: its macro and microscopic description, harvest time, control techniques of the qualitative composition, and the quantitative content of the main BAS. Because it will help in the production of various high-quality products that can be used in medicine, pharmacy, food, and the perfume industries.

Balance of volatile phenols originating from wood- and peat-smoked malt during the brewing process

Balance of volatile phenols originating from wood- and peat-smoked malt during the brewing process

Pretreatment Hydrolysis Acidification/Two-Stage AO Combination Process to Treat High-Concentration Resin Production Wastewater

The rapid development of the resin industry has led to a large amount of high-concentration resin production wastewater, which has created serious water pollution problems while limiting the development of related enterprises. In this study, a combined pretreatment hydrolysis acidification/two-stage anaerobic oxic (AO) process for high-concentration resin production wastewater was constructed, and the effect of operation time on the treatment efficiency of the hydrolysis acidification and the two-stage AO unit was investigated using chemical oxygen demand (COD), total nitrogen (TN), and NH3-H (ammonia nitrogen) as indicators. The effect of operation time on the treatment efficiency of the hydrolysis acidification and the two-stage AO unit was investigated. Results showed that the pretreatment of “alkaline digestion + ozone oxidation” could effectively remove volatile phenols and phenolic organic pollutants from the wastewater. The average removal rates of COD, TN, and NH3-H (ammonia nitrogen) of resin production were 91.96%, 85.35%, and 85.67%, respectively. The average concentrations of final biochemical effluent were 404.7, 21.4, and 11.4 mg/L, respectively.

DLLμE/GC-MS as a Powerful Analytical Approach to Establish the Volatilomic Composition of Different Whiskeys

The volatilomic fingerprint of nine different whiskeys was established using a rapid and sensitive analytical approach based on dispersive liquid–liquid microextraction (DLLμE) followed by gas chromatography mass spectrometry detection (GC-MS) and gas chromatography with flame ionization detection (GC-FID). The influence of the extractor solvent on the extraction efficiency of volatile compounds (VOCs) was evaluated by DLLμE/GC-MS. The highest amounts of VOCs were obtained using 5 mL of sample, dichloromethane as the extractor solvent, and acetone as the disperser solvent. The proposed method showed no matrix effect, good linearity (R2 ≥ 0.993) in the assessed concentration range, recovery (ranging from 70 to 99%, precision (RSD ≤ 15%) and sensitivity (low limits of detection and quantification). A total of 37 VOCs belonging to different biosynthetic pathways including alcohols, esters, acids, carbonyl compounds, furanic compounds and volatile phenols were identified and quantified using DLLμE/GC-MS and DLLμE/GC-FID, respectively. Alcohols (3-methylbutan-1-ol, propan-1-ol), esters (ethyl decanoate, ethyl octanoate, ethyl hexanoate), and acids (decanoic acid, octanoic acid, hexanoic acid) were the most abundant chemical families. The multivariate statistical analysis allowed for the discrimination of whiskeys based on their volatilomic fingerprint, namely octanoic acid, 2-furfural, ethyl octanoate, ethyl hexanoate, acetic acid, ethyl dodecanoate, butan-1-ol, and ethyl decanoate.

Analysis of Influencing Factors of Volatile Phenol Determination in Water Quality Testing

Analysis of Influencing Factors of Volatile Phenol Determination in Water Quality Testing

The effectiveness of the Astragalus root phenolic extracts on mice blood profile

The aim of this study was to determine the effectiveness of Astragalus hamosus root phenolic extracts (APE) on blood profiles in albumin mice. Twenty male mice were divided into 4 groups, each with five mice, that were treated orally with a plant extract in three doses (0.3,0.5 and 1.3 mg.ml-1). The chemical compositions of (APE) were analyzed using Gas chromatography-mass spectrometry (GC–MS). In contrast to the results, Thymol a was the main active volatile monoterpenoid phenol ingredient in the phenolic compounds. Also, the results showed that the dose of 1.3 mg.ml-1 of (APE) was the powerful extract that reduced levels of cholesterol (CHO), low-density lipoprotein (LDL), very-low-density lipoprotein (VLDL), and triglycerides (TG), respectively, compared with the control treatment. Besides, the effective extract increased high-density lipoprotein (HDL) level with high significant differences compared with the control in serum mice blood. Also, the dose 1.3 mg.ml-1 increased the Monocyte count, granulocyte count, Hemoglobin with no changing in RBC, WBC level compared to the control treatment. In addition, of (APE) reduce Platelet count and Lymphocyte in the blood of the mice after four weeks.