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The study evaluated the effect of adding dandelion extract on the characteristics of raw-ripening pork sausages while reducing the nitrite addition from 150 to 80 mg/kg. The sausages were made primarily from pork ham (80%) and pork jowl (20%). The process involved curing, preparing the meat stuffing, forming the links, and then subjecting the sausages to a 21-day ripening period. Physicochemical parameters such as pH, water activity, and oxidation-reduction potential were compared at the beginning of production and after the ripening process. The study also examined the impact of ripening on protein metabolism in pork sausages and compared the protein profiles of different sausage variants. The obtained research results indicate that dandelion-leaf extract (Taraxacum officinale) were rich in phenolic acids, flavonoids, coumarins, and their derivatives (LC-QTOF-MS method). Antiradical activity test against the ABTS+* and DPPH radical, and the TBARS index, demonstrated that addition of dandelion (0.5–1%) significantly improved the oxidative stability of raw-ripening sausages with nitrite content reduction to 80 mg/kg. A microbiological evaluation of the sausages was also carried out to assess the correctness of the ripening process. The total number of viable bacteria, lactic acid bacteria, and coliforms were evaluated and subsequently identified by mass spectrometry. [ABSTRACT FROM AUTHOR]

Natural defensive substances synthesized by plants that could replace synthetic pesticides in the protection of plants against insect invasions are constantly being sought. The study assessed changes in the qualitative and quantitative composition of secondary metabolites in horse chestnut leaves collected in different locations and differing in the sensitivity of the plant to the invasion by the horse-chestnut leaf miner. An attempt was made to identify compounds that are most responsible for the increased plant resistance to this threat. Additionally, changes in the anatomy of chestnut leaves affected by the pest were presented. It was noticed that the trees differed in the composition of secondary metabolites already in the initial growing season, which should be related to the influence of habitat conditions. The analysis of the profile of the compounds in non-infested and infested horse chestnut leaves revealed a clear response of the plant to the stress factor, i.e., the foraging of the horse-chestnut leaf miner. Catechins seem to be compounds involved in plant resistance. The leaf anatomy showed enhanced accumulation of phenolic compounds at the pest foraging sites. Hypertrophy and thickened and cracked cell walls of the spongy parenchyma were visible in the vicinity of the mines. [ABSTRACT FROM AUTHOR]

Lettuce (Lactuca sativa L.) is a popular vegetable with the health-enhancing properties determined by high levels of antioxidant polyphenols as chlorogenic acids and other derivatives of caffeic acid or flavonoids. In this study, changes in the phenolic compound profiles in the lettuce leaves induced by application of CaCl2 before harvest and cold storage were studied. For the first time quantitative analysis of individual phenolic compounds on the basis of standards isolated from lettuce leaves was performed. Compounds were identified using HPLC, LC-MS, 1H and 13CNMR techniques. The dominant compounds were 2,3-dicaffeoyltartaric (2,3-diCTA), 5-O-caffeoylquinic (5-OCQA) and caffeoyltartaric (CTA) acids, with content of 5.7, 2.5 and 0.981 mg/g DM, respectively. The levels of individual phenolic compounds, total phenolics and antioxidant activity (DPPH assay) in plants treated by CaCl2 were determined throughout the storage period (7 and 14 days) at 4 °C. To ascertain the relationship between the content of individual compounds, total phenols, antioxidant activities and storage time, Pearson's correlation analysis was used. The best correlation between the storage length and compound concentration was observed for 2,3-diCTA (R2 = 0.866) and caffeoylmalic acid (CMA) (R2 = 0.750). Application of CaCl2 (0.05M) on lettuce resulted in an increase in the levels of CTA, 2.3-diCTA and 5-OCQA about 120, 65 and 57%, respectively, compared to the control stored for 7 days in the same conditions and had a favourable effect on the antioxidant activity (R2 = 0.985). The present paper shows that CaCl2 may be used as an agent that influences the stability of health-promoting compounds of cold-stored lettuce. [ABSTRACT FROM AUTHOR]

This paper presents for the first time the results of investigations concerning the effect of treatment of whole pepper fruits with gaseous ozone and the refrigeration storage period conditions on pepper quality. The effects are reflected in changes in the flavonoid contents, the antioxidant activity of the phenolic compound fraction and the enzymes involved in phenylpropanoid metabolism. The investigations were carried out on a hot pepper fruit cultivar, Cyklon. It was found that the levels of a majority of flavonoids, in particular those of quercetin 3- O -rhamnoside and quercetin 3- O -rhamnoside-7- O- glucoside increased in the pericarp of fruits treated with ozone for 3 h and stored for 20 days (by 25% relative to the control). Simultaneously, reduced phenylalanine ammonia-lyase and tyrosine ammonia-lyase activity were noted, which implies slight degradation of enzymes caused by the ozone treatment and enhancement of the polyphenol oxidase and guaiacol oxidase activity involved in response to increased oxidative stress. [ABSTRACT FROM AUTHOR]

The aim of this study was to determine the relationship between antioxidant and anticancer properties of extracts from blackcurrant (Ribes nigrum L.) leaves and their fractions and chemical contents. Dried ethanolic extract was divided into three fractions using solid phase extraction: aqueous (F1), 40% MeOH (F2), and 70% MeOH (F3). Both the extract and the fractions were analyzed in terms of antiradical activity (DPPH• and ABTS+•), total phenolic compounds, and total flavonoids. The antitumor potential of the fractions was evaluated in vitro on human colorectal (HCT 116) and prostate (PC-3) cancer cells. Phenolics were identified using HPLC-QTOF-MS, and twelve compounds were quantified by HPLC-DAD. Finally, principal component analysis was carried out to assess the relationship between the tested factors. The results confirmed that blackcurrant leaves are a rich source of phenolics with high antioxidant activity and anticancer properties. It was demonstrated that the F2 fraction had the highest content of phenolics and the highest antiradical activity. Additionally, only this fraction showed cytotoxic activity against HCT 116 cells. It was confirmed that both the blackcurrant leaf extract and its fractions are a promising source of condensed active compounds and can be used as natural functional food additives. [ABSTRACT FROM AUTHOR]

Three flavonoid C-glycosides isolated from pepper fruit ( Capsicum annuum L.), var. Capel Hot (luteolin 6- C-glucoside, luteolin 6,8-di- C-glucoside and apigenin 6- C-glucoside-8- C-arabinoside), were investigated to determine their antioxidant activity and lipophilicity. The antioxidant activity was evaluated using in vitro methods to generate free radicals in hydrophilic (superoxide radical) and lipophilic (2,2-diphenyl-1-picrylhydrazyl (DPPH) and peroxide radicals) media. Parameters characterising the lipophilicity (log P) of the studied compounds were calculated using three commonly available software programs. The relationships between the calculated log P of the investigated compounds and the experimentally determined antioxidant activities are discussed. The chemical activity of the flavonoid C-glycosides and aglycones was variable depending on the type of assay used. Luteolin and its C-6 glucoside showed the greatest ability to scavenge superoxide radicals (generated in the enzymatic and non-enzymatic systems) and DPPH radicals and also had the strongest activity in inhibiting xanthine oxidase activity, followed by apigenin- C-glycoside and apigenin. A high positive correlation coefficient was found between the ability of tested C-glycosides to inhibit xanthine oxidase and the calculated log P values. The highest correlation coefficient was obtained for the ACD/log P (Advanced Chemistry Development, Inc.) method ( R = 0.790). In contrast, negative correlations were obtained between the abilities to scavenge superoxide, DPPH and lipid peroxyl radicals. The highest negative correlation coefficient was obtained in a β-carotene/linoleic acid model system and the Ghose-Crippen method ( R = −0.725). [ABSTRACT FROM AUTHOR]

Background. The aim of this study was to isolate phenolic compounds fraction (PCF) from hot pepper and to characterise their composition and antiradical activity. Material and methods. PCF was isolated from hot pepper fruits by solid phase extraction technique and separated by medium pressure liquid chromatography on Büchi system. HPLC quantitative analysis of subfractions constituents and of standards was made on Empower-Pro chromatograph (Waters) with DAD detection. Total phenolics content was assessed by Folin-Ciocalteu method. Antioxidant activity was measured according to superoxide radical, generated in NADH/PMS model and DPPH radical. Results. The separation yielded three subfractions with different composition. In fraction 1, the predominant component was quercetin 3-O-rhamnoside-7-O-glucoside. The presence of luteolin 7-O-apiosyl-glucoside was observed in fraction 2, and the key component of fraction 3 was quercetin 3-O-rhamnoside. The highest antioxidant activity was noted for fraction 2, both in reducing superoxide radicals (IC50 = 97 μg⋅cm-3) and DPPH• (IC50 = 43 μg⋅cm-3). Conclusion. Pepper fruits are a rich source of phenolic compounds with a considerable lipophilicity and different chemical activity. They can be used as supplements to enhance food products. [ABSTRACT FROM AUTHOR]

Background. Phenolic compounds are secondary plant metabolites, which occur in different parts of cell, according to they lipophilicity. The objective of this study was to determine differences in the content and stability of those compounds in herbal extract fractions marked by increasing lipophilicity. Material and methods. Eight herbal plants were analysed: basil, savory, lovage, lemon balm, peppermint, parsley, oregano and sage. Extracts were prepared from fresh plants harvested in late July, and they were separated into aqueous fractions and isolated with a 40% and 70% methanol solution on C18 silica gel. The total content of phenolics was determined using the Folin-Ciocalteu method directly after preparation and after three and six months of storage. Results. The stability of fresh herb extracts varied subject to plant species. The lemo balm leaf extract was most abundant in phenolic compounds and showed the highest polyphenol concentrations throughout the storage period. The greatest drop in phenolic compound levels was observed in parsley extracts. Following the separation of raw extracts into three fractions, the highest phenolic compound concentrations were noted in fractions isolated with a 40% methanol solution. The most dynamic changes in polyphenol content were reported in the initial period of storage (three months) regardless of the fraction's lipophilicity. Compounds that were not degraded after this period were marked by high stability. Conclusions. Phenolic compounds found in herbal plants are hydrophilic to lipophilic substances which are stable compounds regardless of their affinity for water. [ABSTRACT FROM AUTHOR]

Quercetin is one of the major dietary flavonoids belonging to a group of flavonols. It occurs mainly as glycosides, but other derivatives of quercetin have been identified as well. Attached substituents change the biochemical activity and bioavailability of molecules when compared to the aglycone. This paper reviews some of recent advances in quercetin derivatives according to physical, chemical and biological properties as well as their content in some plant derived food. [ABSTRACT FROM AUTHOR]

Summary: The impact of the use of Silybum marianum and G. rhizoma plant powders on the nutritional value of cooked pâté was explored. Three concentrations (5%, 10% and 15%) for S. marianum and two (5% and 10%) for G. rhizoma were added. The phytochemical profile of plant extracts was analysed using HPLC. The pH value, water activity, TBARS, oxidation–reduction potential, total phenolic content, antioxidant capacity, instrumental colour and microbiology of cooked pâtés were determined after 1 and 21 days of storage. Basic chemical composition, dietary fibre, elemental and nitrites/nitrates content were determined, and sensory analysis was performed after product preparation. Phenolic contents and antioxidant activities of fortified patties strongly correlated with the lower level of ORP and TBARS values. The obtained results indicate that the addition of S. marianum at a concentration of 10% is most beneficial for sensory attributes, colour stabilisation and antioxidant capacity. [ABSTRACT FROM AUTHOR]

Sodium nitrite is a multifunctional additive commonly used in the meat industry. However, this compound has carcinogenic potential, and its use should be limited. Therefore, in this study the possibility of reducing the amount of sodium(III) nitrite added to canned meat from 100 to 50 mg/kg, while enriching it with freeze-dried blackcurrant leaf extract, was analyzed. The possibility of fortification of canned meat with blackcurrant leaf extract was confirmed. It contained significant amounts of phenolic acids and flavonoid derivatives. These compounds contributed to their antioxidant activity and their ability to inhibit the growth of selected Gram-positive bacteria. In addition, it was observed that among the three different tested doses (50, 100, and 150 mg/kg) of the blackcurrant leaf extract, the addition of the highest dose allowed the preservation of the antioxidant properties of canned meat during 180 days of storage (4 °C). At the end of the storage period, this variant was characterized by antiradical activity against ABTS (at the level of 4.04 mgTrolox/mL) and the highest reducing capacity. The addition of 150 mg/kg of blackcurrant leaf extract caused a reduction in oxidative transformations of fat in meat products during the entire storage period, reaching a level of TBARS almost two times less than in the control sample. In addition, these products were generally characterized by stability (or slight fluctuations) of color parameters and good microbiological quality and did not contain N-nitrosamines. [ABSTRACT FROM AUTHOR]

The primary aim of the present review on phenoxyalkanoic acid herbicides-2-(2,4-dichlorophenoxy) acetic acid (2,4-D), 2-(4-chloro-2-methylphenoxy) acetic acid (MCPA), (2R)-2-(2,4-dichlorophenoxy) propanoic acid (dichlorprop-P), (2R)-2-(4-chloro-2-methylphenoxy) propanoic acid (mecoprop-P), 4-(2,4-dichlorophenoxy) butanoic acid (2,4-DB), and 4-(4-chloro-2-methylphenoxy) butanoic acid (MCPB)-was to compare the extent of their adsorption in soils and degradation rates to assess their potential for groundwater contamination. The authors found that adsorption decreased in the sequence of 2,4-DB > 2,4-D > MCPA > dichlorprop-P > mecoprop-P. Herbicides are predominantly adsorbed as anions-on organic matter and through a water-bridging mechanism with adsorbed Fe cations-and their neutral forms are adsorbed mainly on organic matter. Adsorption of anions of 2,4-D, MCPA, dichlorprop-P, and mecoprop-P is inversely correlated with their lipophilicity values, and modeling of adsorption of the compounds based on this relationship is possible. The predominant dissipation mechanism of herbicides in soils is bacterial degradation. The contribution of other mechanisms, such as degradation by fungi, photodegradation, or volatilization from soils, is much smaller. The rate of bacterial degradation decreased in the following order: 2,4-D > MCPA > mecoprop-P > dichlorprop-P. It was found that 2,4-D and MCPA have the lowest potential for leaching into groundwater and that mecoprop-P and dichlorprop-P have slightly higher potential. Because of limited data on adsorption and degradation of 2,4-DB and MCPB, estimation of their leaching potential was not possible. Environ Toxicol Chem 2016;35:271-286. © 2015 SETAC [ABSTRACT FROM AUTHOR]

• Chokeberry leaf extract (ChLE) prolongs the shelf-life of DFD veal burgers. • ChLE at 0.1% concentration was the most beneficial over the 10-day storage period. • ChLE significantly lowers the levels of lipid oxidation in DFD veal burgers. • The highest retention of vitamin E was in samples with ChLE concentration at 0.1%. • ChLE at 0.05% and 0.1% concentrations has a beneficial effect on overall quality. The occurrence of the DFD defect shortens microbiological stability and reduces consumer acceptance of meat. The effect of a chokeberry leaf extract (ChLE) addition at concentrations of 0.01 %, 0.05 % and 0.1 % on the sensory and physicochemical properties of burgers prepared from DFD meat during refrigerated storage under vacuum for 10 days was assessed. The pH, water activity, texture, colour, degree of lipid oxidation, and content of α-tocopherol were measured. The extract at concentrations of 0.05 % and 0.1 % significantly influenced lower levels of lipid oxidation and higher content of α-tocopherol on each tested period. Moreover, these concentrations had a beneficial effect on the instrumental and sensory evaluation of texture parameters and on overall quality. It was concluded that the addition of 0.1 % extract was the most beneficial over the entire 10-day storage period. In summary, use of ChLE may reduce the loss of raw meat caused by DFD defect. [ABSTRACT FROM AUTHOR]

The properties of edible films derived from corn starch (CS) and methylcellulose (MC) supplemented with fireweed extract (FE; 0.0125-0.05% w /w) were analyzed. Due to their more crystalline structure, the MC films were significantly stronger (~26 MPa) than the CS films (~4 MPa). In turn, CS produced films with lower water vapor permeability (WVP, 50.12-51.74 vs. 56.52-59.10 g mm m−2 d−1 kPa−1). The hydrothermally-disrupted starch granules contributed to high roughness and opacity of the CS films. The FE-supplemented films exhibited an intensive yellow color and improved the UV-absorbing effect. FE delayed starch retrogradation, as indicated by the reduced crystallinity and slightly improved transparency of the CS films. Incorporation of FE significantly enhanced the released radical scavenging activity (RSA) of the films, while did not affect the WVP and mechanical properties. Due to better FE-trapping capacity, the CS-based films exhibited lower antioxidant activity (RSA 60min = 2.21-19.75%) as compared to the MC counterparts (RSA 60min = 4.87-38.31%). • Methylcellulose (MC) gives more crystalline and stronger films than corn starch (CS). • CS produces films with lower water vapor permeability as compared to MC. • Coarse microstructure of CS films results in high opacity and good UV protection. • Fireweed extract (FE) delays starch retrogradation and acts as UV absorber. • MC provides complete release of FE, thus higher antioxidant potential than CS. [ABSTRACT FROM AUTHOR]

The aim of the study was to determine whether the addition of sweet pepper extract has any effect on lipid oxidation and antioxidant capacity in canned refrigerated pork that could deteriorate chemically. Three different amounts of extract (0.005, 0.010, 0.015%) were added and compared with control sample (added with 0.010% of butylated hydroxytoluene [BHT]) during a storage period of 270 days. In addition, water activity (a w), the pH, peroxide (LOO) and thiobarbituric acid reactive substances (TBARS) values, oxidation-reduction potential (ORP), antioxidant capacity, nitrosylhemochrome (Mb-NO), instrumental color parameter, and sensory properties were determined after 1, 90, 180, and 270 days of storage. Lipid oxidation values of canned meat with 0.015% of sweet pepper extract were lower than those of control sample, while antioxidant capacity increased by the addition of extract. Consequently, extract addition allowed to stabilize Mb-NO and redness (a*) parameter value of product during the storage period. Generally, the overall sensory quality of the study samples increased in the following order: T1

Nowadays, legume plants have been considered not only a source of valuable proteins necessary for the proper functioning and growth of the body but also a source of bioactive compounds such as bioactive peptides, that may be beneficial to human health and protect against negative change in food. The aim of this study was to investigate the effect of heat treatment on the release of antioxidant peptides obtained by hydrolysis of the yellow string beans protein. The antioxidant properties of the hydrolysates were evaluated through free radical scavenging activities (DPPH and ABTS) and inhibition of iron activities (chelation of Fe2+). The results show that the heat treatment had influence on both increased peptides content and antioxidant activity after pepsin hydrolysis of string bean protein. The peptides content after protein hydrolysis derived from raw and heat treated beans were noted 2.10 and 2.50 mg ⋅ ml-1, respectively. The hydrolysates obtained from raw (PHR) and heat treated (PHT) beans showed better antioxidant properties than protein isolates (PIR and PIT). Moreover, the hydrolysates obtained from heat treated beans showed the higher ability to scavenge DPPH• (46.12%) and ABTS+• (92.32%) than obtained from raw beans (38.02% and 88.24%, correspondingly). The IC50 value for Fe2+ chelating ability for pepsin hydrolysates obtained from raw and heat treatment beans were noted 0.81 and 0.19 mg ⋅ ml-1, respectively. In conclusion, the results of this study showed that the heat treatment string beans caused increase in the antioxidant activities of peptide-rich hydrolysates. [ABSTRACT FROM AUTHOR]

Water and ethanolic extracts were obtained from green and roasted (3 different roast degrees) Arabica and Robusta coffee beans. Three types of water extracts were prepared from the examined, finely ground material through: (a) brewing with boiling water, (b) boiling in water, and (c) boiling in water under elevated pressure. All these extracts were lyophilized. Two types of ethanolic extracts were derived from the examined material through (a) extraction of the finely ground coffee beans and (b) extraction of the solid residue that remained after boiling the coffee beans in water under elevated pressure. These ethanolic extracts were dried. Both water and ethanolic extracts were analyzed for concentration of potential antioxidants such as chlorogenic acids and caffeine (by HPLC) and Maillard reaction products (measurements of absorbance at 420 nm). Concentration of chlorogenic acids in Robusta extracts varied between 0.4 and 36.0 g × 100 g−1 dry extract weight (db.), while in Arabica extracts it ranged from 0.1 to 22.4 g × 100 g−1 db. Extracts of dark roasted Arabica contained more chlorogenic acids than those of Robusta. Concentration of caffeine, which in green and roasted coffee beans is maintained at the similar level, tended to increase in Robusta extracts with the roast degree and temperature of extraction with water, while in case of Arabica extracts there was no noticeable tendency. Caffeine concentrations varied between 0.12 and 8.41 g × 100 g−1 db. and between 0.03 and 6.53 g × 100 g−1 db. in Robusta and Arabica extracts, respectively. Ethanolic extracts were characterized by relatively higher caffeine concentrations and lower contents of brown pigments and chlorogenic acids as compared to water extracts. The richest in antioxidants were extracts of green Robusta coffee beans derived through boiling in water under elevated pressure. [ABSTRACT FROM AUTHOR]

The release and antioxidant properties of edible films based on corn starch (CS) and methylcellulose (MC) incorporated with increasing concentrations (0, 0.0125, 0.025, and 0.05%) of powdered fireweed extract (FE) were characterized and compared. The findings were discussed in terms of the water affinities of the films. MC produced a carrier with higher swelling capacity (337–423%) compared to CS (102–135%). Moreover, the MC films were dissolved rapidly and completely in water, while the solubility of CS films reached a constant value of ~30%. The gradual rise in the FE concentration increased the release rate from both carriers. Probably due to the highest number of parameters, the Weibull models showed great potential to be fitted to most FE release patterns. Based on the half-release times (t 50%), the 0.0125 and 0.025% FE-supplemented CS films ensured a ~10 (t 50% = 48.48 min) and ~1.5 (t 50% = 6.30 min) slower release rate than the MC counterparts. This result can be ascribed to the less erodible character of the CS carrier. A high correlation (R2 = 0.79) was found between film solubility and FE release. The FE release from the CS carrier proceeded through diffusion-controlled transport, while the FE release from the MC films was related to the coupling of Fickian diffusion and the polymer matrix relaxation mechanism. It was found that the 0.05% FE-supplemented MC system, as the most water-swellable, exhibited slower FE migration than the analogous CS film (t 50% = 3.50 vs. 2.59 min). A high correlation (R2 = 0.79) was found between the t 50% and the antiradical activity of the films. [Display omitted] • Methylcellulose (MC) film is a more swellable and soluble than corn starch (CS) film. • Fireweed extract (FE) release kinetics show good fit to the Weibull with F max model. • The 0.0125–0.025% FE-added MC films ensure a faster release rate than the CS films. • Antiradical activity of the films is highly correlated (R2 = 0.79) with FE release. • The higher FE level, the faster its release and the stronger antioxidant effect. [ABSTRACT FROM AUTHOR]

Ethanol extracts of two types of pepper (sweet and hot) were separated into fractions with increasing lipophilicity. After drying the extracts and fractions, their chemical composition, anti-radical activity in the DPPH radical system, and cytotoxic activity against PC-3 and HTC-116 cells were determined. A detailed qualitative analysis of the fractions was performed with the LC-QTOF-MS method. It was found that the chemical composition of pepper fractions did not always reflect their biological activity. The highest antiradical activity was detected in the fraction eluted with 40% methanol from sweet pepper. The highest total content of phenolic compounds was found in an analogous fraction from hot pepper, and this fraction showed the strongest cytotoxic effect on the PC-3 tumour line. The LC-MS analysis identified 53 compounds, six of which were present only in sweet pepper and four only in hot pepper. The unique chemical composition of the extracts was found to modulate their biological activity, which can only be verified experimentally. [ABSTRACT FROM AUTHOR]

This study aimed to determine the health-promoting properties of sweet pepper by comparing the activity of fractions with variable lipophilicity. Fractions from red pericarp: aqueous (F1), 40% MeOH (F2), and 70% MeOH (F3) were analyzed for antiradical activity (with DPPH• and ABTS+•), and the contents of total phenolic compounds (TP), flavonoids (TF), and dihydroxycinnamic acids (TDHCA). The anticancer potential of the fractions was evaluated in vitro using different cancer cell lines: human colorectal carcinoma (HCT116) and PC-3 (prostate cancer cell). Fibroblast-like cells of L929 obtained from subcutaneous adipose tissue of mouse were used as normal cells. The highest content of TP, TF, and TDHCA along with the strongest antiradical activity was observed for fraction F2, while the strongest anticancer properties against PC-3 were observed in fraction F3. Fraction F3 primarily contained capsianoside derivatives, which had been isolated through chromatographic methods and identified by spectral methods. These analyses helped in identifying 8 compounds, including 3 new compounds. [ABSTRACT FROM AUTHOR]