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[Display omitted] • Chocolate was fortified with L. rhamnosus GG co-encapsulated with beet extract. • Chocolates with probiotic microcapsules were less hard and resistant to breakage. • Probiotic population in chocolates were still high after 120 days of storage. • Chocolate improved probiotic survival in simulated gastrointestinal fluids. • L. rhamnosus GG used phenolic compounds from beet extract as a substrate source. Chocolate is a worldwide consumed food. This study investigated the fortification of sugar-free white chocolate with Lacticaseibacillus rhamnosus GG microcapsule co-encapsulated with beet residue extract. The chocolates were evaluated for moisture, water activity, texture, color properties, melting, physicochemical, and probiotic stability during storage. Furthermore, the survival of L. rhamnosus GG and the bioaccessibility of phenolic compounds were investigated under in vitro simulated gastrointestinal conditions. Regarding the characterization of probiotic microcapsules, the encapsulation efficiency of L. rhamnosus GG was > 89 % while the encapsulation efficiency of phenolic compounds was > 62 %. Chocolates containing probiotic microcapsules were less hard and resistant to breakage. All chocolates had a similar melting behavior (endothermic peaks between 32.80 and 34.40 °C). After 120 days of storage at 4 °C, probiotic populations > 6.77 log CFU/g were detected in chocolate samples. This result demonstrates the potential of this matrix to carry L. rhamnosus GG cells. Regarding the resistance of probiotic strains during gastric simulation, the co-encapsulation of L. rhamnosus GG with beet extract contributed to high counts during gastrointestinal transit, reaching the colon (48 h) with viable cell counts equal to 11.80 log CFU/g. Finally, one of our main findings was that probiotics used phenolic compounds as a substrate source, which may be an observed prebiotic effect. [ABSTRACT FROM AUTHOR]

[Display omitted] • Phenolics were mostly released in oral digestion for wampee peel while in small intestine digestion for pulp. • The contents of individual flavonoids in peel were higher than those in pulp, and rutin and l-epicatechin were the two most widely released compounds. • Soluble substances from peel had higher antioxidant activities and α -glucosidase inhibition than those from pulp. • The numbers of formed H-bonds and binding catalytic residues of myricetin were the largest. To investigate the changes in phenolics, flavonoids, and their bio-activities of wampee (Clausena lansium (Lour.) Skeels) during digestion, the peel and pulp were subjected to simulated in vitro digestion, encompassing oral, gastric, small intestine, and large intestine digestion stages. The peel exhibited a total release of 91.93 mg GAE/g DW of phenolics and 61.86 mg RE/g DW of flavonoids, whereas the pulp displayed a release of 27.83 mg GAE/g DW of phenolics and 8.94 mg RE/g DW of flavonoids. Notably, the phenolics and flavonoids were mostly released during the oral digestion stage for peel, while they were mostly released during the small intestine digestion stage for pulp. The results of the targeted flavonoids analysis indicated that rutin and l-epicatechin were the two most widely released compounds in each digestion step. Moreover, myricetin has been identified as the best inhibitor against α -glucosidase, probably because it formed the most H-bonds, 8, with 6 catalytic residues, which was the highest number. Furthermore, the soluble substances released from the peel exhibited significantly higher antioxidant activities and inhibitory activity against α -glucosidase (p < 0.05) compared to those from the pulp. Positive correlations were observed between the total phenolic content or total flavonoid content and the antioxidant activities (r > 0.73 (peel), > 0.61 (pulp)), as well as α -glucosidase inhibitory activity (r < − 0.48 (peel), < −0.64 (pulp)) of peel and pulp. In conclusion, these findings provide valuable insights into the digestive characteristics and health benefits of both wampee peel and pulp. [ABSTRACT FROM AUTHOR]

In this study, phenolic profiles of chrysanthemums derived from five main species were determined for characterization of rationality of their application in tea, beverages and functional foods. A total of 41 phenolics including 3 phenolic acids, 17 flavones, 9 flavanones, 1 dihydroflavonol, 4 flavonols, 4 chalcones and 3 aurones were identified. The contents of 22 characteristic phenolics were simultaneously determined. Chrysanthemum morifolium cv. ' Qiju ' (with abundant phenolics) and Coreopsis tinctoria Nutt. (with unique and abundant flavonoid aglycones and glycosides), exhibited excellent cellular antioxidant activities and strong market potentials. Chlorogenic acid, 3,5-dicaffeoylquinic acid and luteolin-7- O -glucoside largely contributing to cellular antioxidant activity of ' Qiju ' by forming protective membrane around erythrocyte should be markers for quality control of ' Qiju '. Okanin, the gut microbial-produced metabolite of marein, possessed strong protective effect on oxidatively damaged erythrocyte via incorporating in membrane and entering cytoplasm. Okanin and marein should be markers for quality control of C. tinctoria. Unlabelled Image • Chrysanthemums derived from five main species were classified by phenolic profiles. • C. morifolium cv. ' Qiju ' and C. tinctoria had good cellular antioxidant activities. • Phenolic acids were identified as marker compounds of C. morifolium cv. ' Qiju '. • Okanin and marein were identified as marker compounds of C. tinctoria. • Marker phenolics enhanced nonenzymatic and enzymatic antioxidant defense systems. [ABSTRACT FROM AUTHOR]

[Display omitted] • A total of 24 amino acids, 25 organic acids, 32 fatty acids and 50 phenolics were identified. Extrusion presented significant effect on amino acids, fatty acids, organic acids and phenolics. • Extrusion was potential in the processing of quinoas in improving the convenience and quality. • Fatty acids, amino acids, organic acids and phenolics could be well analyzed by metabolomics. Quinoa is considered a "full nutritional food" owing to its high nutrition value. However, the whole grain form of quinoa is not always convenient direct consumption in everyday life. Extrusion is effective viable solution to this issue. In this study, the metabolic characterization of white quinoa (WQ) and extruded white quinoa (EWQ) was performed by investigating the characteristic amino acids, fatty acids, organic acids, and phenolic content of WQ after extrusion. A total of 24 amino acids, 25 organic acids, 32 fatty acids and 50 phenolics were identified in both WQ and EWQ, The results showed that extrusion and extrusion temperature significantly (p < 0.05) affect the content of amino acids, fatty acids, organic acids and phenolics in WQ. For example, the content of glutaconic acid (1231.9 μg/g of EWQ-180 to 1926.4 μg/g of WQ) and L -aspartic acid (115.47 μg/g of EWQ-140 to 643.70 μg/g of WQ) in WQ was significantly decreased, while L -serine (138.01 μg/g of WQ to 201.04 μg/g of EWQ-160) was increased respectively after extrusion. Among the EWQ samples, the highest content of glutaconic acid (1447.9 μg/g), L -aspartic acid (270.32 μg/g), and L -serine (201.04 μg/g) was observed in EWQ-160, EWQ-180 and EWQ-160, respectively. These results indicated extrusion affects the content of various amino acids differently and that the changes are dependent on the extrusion temperature. Similar result was also observed for fatty acids, organic acids, and phenolics. In conclusion, extrusion has potential in the processing of quinoas and the metabolic characterization of amino acids, fatty acids, organic acids, and phenolics in grains could be effectively analyzed using metabolomics. [ABSTRACT FROM AUTHOR]

Chemical fingerprints based on FTIR spectra, phenolics and volatiles were studied for a total of 30 honey types of eight different botanical origin i.e. litchi, neem, ginger, eucalyptus, lemon (unifloral) and Kashmiri white, BR Hills & Pan India honey (Multifloral). Chemometrics based on principal component analysis (PCA) was used as a complementary tool for chemical fingerprint of honey. ATR-FTIR had a good predictive capability to discriminate among honey when conjugated with chemometric tools, providing the rapid first-line of classification for honey. The specific phenolic compounds identified were homovanillic acid for neem, zingerone and gingerol for ginger, tricetin for eucalyptus, hesperitin and naringenin for lemon honey. Analysis of volatiles led to identification of odor active compounds such as azadirachtin for neem and zingiberene in ginger honey for the first time, whereas cis-rose oxide for litchi, 2-hydroxycineole for eucalyptus and methyl anthranilate & limonene diol for lemon honey as per previous studies which were well correlated with PCA of phenolics and volatiles. [ABSTRACT FROM AUTHOR]

The analysis of propolis is controversial, hampering the comparison of its biological properties and estimation of its commercial value. This work evaluates the effectiveness of combining maceration and ultrasonication extraction techniques on the yield, total phenol content (Folin-Ciocalteau) and the specific phenolic compounds (HPLC-UV), on propolis from different origins. The extraction method was not significant in any case; therefore ultrasonication is recommended (time-saving) but only when a double extraction is performed. Propolis yield varies significantly between samples, as it includes impurities, consequently the results should be expressed considering the yield (as balsam) instead of raw propolis. Of the 13 quantified phenolic compounds, CAPE and pinocembrin (803 and 701 mg/g balsam) stand out. The phenolic profile of a propolis must be fixed using both total phenol content (with a consensus reference compound) and the specific phenolic compounds, since the latter provides information about compounds that can play a significant antioxidant role. [ABSTRACT FROM AUTHOR]

The recent years witnessed a change in the perception of nutrition. Diet does not only provide nutrients to meet the metabolic requirements of the body, but it also constitutes an active way for the consumption of compounds beneficial for human health. Fruit and vegetables are an excellent source of such compounds, thus the growing interest in characterizing phytochemical sources, structures and activities. Given the interest for phytochemicals in food, the development of advanced and suitable analytical techniques for their identification is fundamental for the advancement of food research. In this review, the state of the art of phytochemical research in food plants is described, starting from sample preparation, throughout extract clean-up and compound separation techniques, to the final analysis, considering both qualitative and quantitative investigations. In this regard, from an analytical point of view, fruit and vegetable extracts are complex matrices, which greatly benefit from the use of modern hyphenated techniques, in particular from the combination of high performance liquid chromatography separation and high resolution mass spectrometry, powerful tools which are being increasingly used in the recent years. Therefore, selected applications to real samples are presented and discussed, in particular for the analysis of phenols, polyphenols and phenolic acids. Finally, some hot points are discussed, such as waste characterization for high value-compounds recovery and the untargeted metabolomics approach. [ABSTRACT FROM AUTHOR]

[Display omitted] • Brazilian red propolis powdered was produced. • Spray-dried particles release formononetin in oral phase. • Spray-chilled particles release formononetin in intestinal phase. • Coated particles release formononetin gradually. • Microparticles protect red propolis bioactive compounds. Red propolis, originary from Northeast Brazil, has a unique composition and a great commercial interest. However, due to the presence of ethanol and its remarkable sensory characteristic, its application in food products is challenging. Thus, the aim of this work was to microencapsulate the red propolis extract by spray-drying, spray-chilling, and combining both techniques. The particles loaded with propolis extracts were characterised and evaluated according to the stability of phenolic compounds, flavonoids and formononetin, during 60 days of storage. In addition, the formononetin release was also monitored during the oral, gastric, and intestinal phases in the in vitro digestion process. All produced particles presented matrix-type with size, distribution, shape, hygroscopicity, and dispersibility parameters that varied according to the carrier and encapsulation process applied. The techniques used to fabricate the particles efficiently obtained powdered propolis extract and protected the extract's bioactive compounds, total flavonoids and formononetin throughout the analysed period. The gastrointestinal release study presented distinctive releases in all phases (oral, gastric, and intestinal). The spray-dried particles, for example, released formononetin mainly in the oral stage. While the spray-chilled particles were primarily released in the intestinal phase, and coated particles were released gradually throughout the assay, reaching maximum relief in the intestinal phase. In conclusion, using microencapsulation techniques by spray-drying, spray-chilling, and their combination developed particles with different levels of protection during storage, releases and characteristics, which resulted in a range of possible applications in the food, feed, cosmetic, and pharmaceutical industries. [ABSTRACT FROM AUTHOR]

[Display omitted] • Partial compression promoted the decay development of jujube fruit. • Acidity accumulation in jujube fruit was increased after partial compression. • Phenolics biosynthesis in jujube fruit was inhibited by partial compression. • Results were confirmed by targeted metabolomic analysis. Jujube fruit (Ziziphus jujuba Mill.) is extremely susceptible to mechanical injury by extrusion and collision during storage, transportation and processing. In this study, we examined the morphology and endogenous metabolism of jujubes at three developmental stages after applying partial compression (PC) to mimic mechanical injury. Generally, PC did not affect the total soluble solids content, but increased the acidity and decreased the amount of phenolics in the jujube fruit. Targeted metabolomics analysis further confirmed that acid and phenolics content were differentially altered in response to PC. To our knowledge, this is the first study to characterize metabolic variations in ready-to-eat fruit that occur in response to physical damage. The results will provide insight into the understanding the consequences of mechanical injury on fruit nutrition and health benefits. [ABSTRACT FROM AUTHOR]

[Display omitted] • Twenty-one phenolics and two non-phenolic compounds were detected by UPLC Q-TOF-MS. • One phenolic amide and eight ferulic acid oligomers were preliminarily identified. • Boiling and roasting improved the extractability and antioxidant activity of phenolics. • Boiling and roasting also promoted the bioaccessibility of phenolics. This study investigated the effects of two thermal treatments (boiling and roasting) on highland barley (HB) phenolics and their bioaccessibilities (in-vitro). The UPLC Q-TOF-MS system was utilized to identify the individual phenolic compounds in HB. Twenty-one phenolics and two non-phenolic compounds were identified in HB, and the fundamental phenolics in HB were flavanols and phenolic acids. Both boiling and roasting improved free and bound phenolics' extractability and antioxidant activity by loosening the grain matrix. In-vitro simulated digestion showed that thermal-treated HB had higher bioaccessibility of phenolics than raw samples, and the boiled samples had higher bioaccessibility (36.3%) of phenolics than those of roasted samples (22.75%). Therefore, boiling and roasting could be used as non-chemical treatments to improve whole grain's phenolic content and their bioaccessibility. [ABSTRACT FROM AUTHOR]

[Display omitted] • Covalent complexes were formed by interaction between sodium caseinate and quercetin. • Complexes showed greater antioxidant activity compared to sodium caseinate • Oxidative stability of emulsions was improved with the complexes. • Ingredient engineering allowed to form structures providing better techno-functional properties. The complexation of proteins with phenolic compounds has been considered a promising route to improve the oxidative stability of oil-in-water (O/W) emulsions. In this context, physicochemical and techno-functional properties of sodium caseinate (SC) chemically modified by the interaction with quercetin (Q) under alkaline conditions were evaluated using different molar ratios of the components (SC:Q). The formation of covalent complexes was analysed by the changes in SC structure and properties.. The results showed that the surface hydrophobicity of SC gradually decreased with increasing Q concentration. Whereas an increase in phenolic content and antioxidant activity by DPPH and FRAP was observed. The techno-functionality of the complexes was evaluated by their capacity of stabilizing oil-in-water emulsions. The emulsion stabilized by complexes and non-modified SC showed an average droplet size (D 4.3) between 1,632 ± 0,068 and 1,945 ± 0,431 µm. After 21d of storage, no coalescence was observed, evidencing the formation of stable emulsions. Furthermore, the highest oxidative stability of the emulsion was observed at the highest concentration of Q, while the formation of hydroperoxides and aldehydes was greater in the emulsions stabilized with non-modified SC. The formation of primary lipid oxidation compounds was approximately 3x higher in emulsions stabilized only with SC compared to those stabilized with the SC:Q complex in a 1:1 ratio. These results suggest that modification of SC with Q is a potential approach tuning both chemical and techno-functional properties of SC. [ABSTRACT FROM AUTHOR]

Although phenolics are recognized to be related with health benefits by limiting lipid oxidation, in wine, they are the primary substrates for oxidation resulting in the quinone by-products with the participation of transition metal ions. Nevertheless, high quality Port wines require a period of aging in either bottle or barrels. During this time, a modification of sensory properties of wines such as the decrease of astringency or the stabilization of color is recognized to phenolic compounds, mainly attributed to anthocyanins and derived pigments. The present work aims to illustrate the oxidation of red Port wine based on its phenolic composition by the effect of both thermal and oxygen exposures. A kinetic approach toanthocyanins degradation was also achieved. For this purpose a forced red Port wine aging protocol was performed at four different storage temperatures, respectively, 20, 30, 35 and 40 °C, and two adjusted oxygen saturation levels, no oxygen addition (treatment I), and oxygen addition (treatment II). Three hydroxycinnamic esters, three hydroxycinnamic acids, three hydroxybenzoic acids, two flavan-3-ols, and six anthocyanins were quantitated weekly during 63 days, along with oxygen consumption. The most relevant phenolic oxidation markers were anthocyanins and catechin-type flavonoids, which had the highest decreases during the thermal and oxidative red Port wine process. Both temperature and oxygen treatments affected the rate of phenolic degradation. In addition, temperature seems to influence mostly the phenolics kinetic degradation. [ABSTRACT FROM AUTHOR]

Arum palaestinum is a wild edible plant used in food and folk medicine within the Mediterranean region including Palestine. The leaves are traditionally consumed as anti-cancerous food. Yet, just few reports are available on its chemical composition. Therefore, in this work, an extensive qualitative identification via liquid chromatography–tandem mass spectrometry (UHPLC–DAD-ESI-MS/MS) of the phytochemical metabolites in A. palaestinum leaves has been established. A total of 180 phytochemicals, mainly 53 flavonoids, 33 phenolic acids, 10 terpinoids, 7 iridoids and 6 amino acids have been characterized. Moreover, 11 unknown compounds were also detected, providing the first comprehensive characterization available on the phytochemical composition of the leaves of A . palaestinum , highlighting it as an abundant source of antioxidant phenolics and phytochemicals. The obtained results may develop the current knowledge on A. palaestinum , boost further research towards bioactive compounds exploring and may encourage more consumption of this important functional food. Further investigations on these characterized bioactive component potential are necessary. [ABSTRACT FROM AUTHOR]

Abstract: Inhibition of lipoxygenase (LOXI) and antioxidant capacity of potentially bioaccessible, and bioavailable phytochemicals from different green coffee beans (GCB) were studied. The major compounds identified in the coffee samples were 5-caffeoylquinic, 4-caffeoylquinic, 3-feruoylquinic and 5-feruoylquinic acids. The highest level of total phenolics was found in extract of GCB from Ethiopia, whereas the lowest in extract prepared from Kenyan GCB. Unexpectedly, digestion in vitro did not increase the total content of phenolic compounds. Potentially bioaccessible phenolics were bioavailable in vitro. All raw extracts demonstrated comparable LOXI activity (EC50 from 2.75 to 2.94mg DW/mL). Water-extractable and potentially bioaccessible phytochemicals from all samples acted as competitive inhibitors of LOX. Interestingly, potentially bioavailable compounds from Kenyan GCB acted as acompetitive inhibitors, whereas in the other cases the mixed inhibition was found. Reducing powers of raw extracts from Kenyan, Columbian and Brazilian GCB were comparable (EC50 values averaged from 47.90mg DW/mL to 53.44mg DW/mL). The antiradical activity of raw extracts of GCB was relatively low; EC50 averaged from 151.48mg DW/mL to 84.58mg DW/mL for Ethiopian and Kenyan coffee, respectively. Digestion in vitro drastically increased both activities. Importantly, compounds able to prevent lipids against oxidation from all samples were characterized by high bioavailability in vitro. In conclusion, GCB consists excellent source of potentially bioaccessible and bioavailable compounds with multidirectional antioxidant activity. Particular attention should be paid to the results concerning the inhibition of LOX, because the associated action of LOX and free radicals is the underlying diseases of civilization. [Copyright &y& Elsevier]

Phenolics including flavonoids are suggested to be the major bioactive compounds contributing to the health benefits of fruits and vegetables. The objective of the study was to determine the total phenolic and flavonoid contents, oxygen radical absorbance capacity (ORAC), peroxyl radical scavenging capacity (PSC), cellular antioxidant activity (CAA) and antiproliferative properties of selected cerrado fruits named gabiroba (Campomanesia cambessedeana Berg), murici (Byrsonoma verbascifolia Rich) and guapeva (Pouteria guardneriana Radlk). Gabiroba fruit showed the highest amount of total phenolics (851.0±40.7mg/100g fruit) and the highest antioxidant activity for both the performed assays (ORAC 8027.5±378.6μmol TE/100g fruit and PSC 2342.5±48.1μmol AAE/100g fruit). Gabiroba fruit and the pulp of guapeva had the highest antiproliferative capacity with the lowest EC50 40.7±4.8mg/mL and 37.9±2.2mg/mL, respectively. The results for the analyzed fruits for CAA were not significantly different from each other (p<0.05) (murici 41.3±17.8; gabiroba 33.9±18.8 and the pulp of guapeva 23.3±4.2μmol quercetin/100g fruit). More than 30 phenolic compounds in the pulp of guapeva, gabiroba and murici extracts were identified in the present study using ESI–TOF-MS. These results characterized for the first time the functional activity of selected Brazilian fruits and demonstrated the importance of these fruits from cerrado biome. [ABSTRACT FROM AUTHOR]

Abstract: Polyphenols have become an intense focus of research interest due to their health-beneficial effects especially in the treatment and prevention of several chronic diseases. Polyphenols are known to form complexes with proteins leading to changes in the structural, functional and nutritional properties of both compounds. In this review, the effects of protein–phenolic interactions under various conditions on protein and phenolic compound's structure and functionality are described. The parameters that are defined to affect protein–phenolic interactions are basically temperature, pH, protein type and concentration, and the type and structure of phenolic compounds. Even though the exact mechanism of how proteins influence polyphenols is still not yet known, studies on the changes in the structure and functional properties were investigated. According to these studies, secondary and tertiary structures of the proteins are changed, and solubility of the protein is decreased whereas its thermal stability might be improved. In addition, the amount of some amino acids and protein digestibility might be reduced as a result of this interaction. It is also concluded that proteins significantly decrease the antioxidant capacity in general, but there are some controversial results which might be due to the differences in the analytical techniques performed in these studies. Similarly, different results were obtained in the bioavailability experiments. Factors affecting these results as well as lacking parts of these studies are discussed in detail in this review. In conclusion, interaction of proteins and phenolic compounds is a complex phenomenon and should be further investigated. On the other hand, optimum conditions should be studied in detail to improve the food processes and provide maximum beneficial health effects to the consumers with optimum nutritional and functional properties. [Copyright &y& Elsevier]

Abstract: The olive oil phenolic, oleocanthal has recently received attention regarding its anti-inflammatory capacity and the thought that it is partially responsible for the beneficial health effects of the Mediterranean diet. Extra virgin olive oil (EVOO) containing oleocanthal is often consumed after storage for a substantial amount of time and for oleocanthal to indeed provide health benefits, it has to be present in a substantial quantity throughout the shelf-life of EVOO. Therefore, the aim of the current study was to investigate if natural light and/or oxygen (O2) exposure (via atmospheric air) combined with extended storage, as would occur on a common domestic basis, affected the concentration of oleocanthal in EVOO. One EVOO containing 90mg/kg oleocanthal was stored for 10months with and without exposure to light and or O2. Oleocanthal concentrations were quantified using high performance liquid chromatography–mass spectrometry (HPLC–MS) and its biological activity determined with a taste bioassay measuring the intensity of oropharyngeal irritation. A significant difference in oleocanthal concentration was observed amongst the different storage treatments (p =0.05). Oleocanthal concentration degraded to a maximum of 37% (90±13mg/kg to 56±9mg/kg) after 10months exposure to both light and O2. Limiting light and O2 over 10months resulted in a 15% decrease in oleocanthal (90±13mg/kg to 76±9mg/kg). Oleocanthal biological activity mirrored the results of oleocanthal concentration (r=0.8, p <0.05). Overall, the findings support the role of oleocanthal as a potential health promoting compound in EVOO as significant concentrations remain in EVOO after exposure to light, oxygen and over time. [Copyright &y& Elsevier]

Abstract: Twelve highly pigmented (red or purple) vegetables (carrots, cabbage, cauliflower, potatoes, onions, asparagus and eggplant) were investigated for their total anthocyanin contents (TAC) and compositions of the individual anthocyanins and anthocyanidins by UPLC and LC–DAD–ESI–MS, and their antioxidant activities by DPPH, FRAP (ferric reducing antioxidant power) and ORAC (oxygen radical absorption capacity) assays. While a total of 26 anthocyanins were identified, the main aglycones were only found to be limited to 4 anthocyanidins (cyanidin, petunidin, pelargonidin and delphinidin). The TAC ranged from 0.08 to 2.01mg Cyanidin-3-glucoside (C3G)/g DW and the total phenolic contents (TPC) was from 1.30 to 2.19mg GAE/g DW suggesting that anthocyanins were the main phenolics in certain vegetables but not others. DPPH radical scavenging activities were 54.91–81.94%, FRAP values 10.00–70.07μmol AAE/g DW and ORAC values were 3.74–189.32μmol TE/g DW. The two cruciferous vegetables (purple cauliflower and cabbage) showed the highest TPC, TAC, DPPH and FRAP values, and the onions the lowest. The antioxidant activities in the DPPH and FRAP assays correlated well with the TPC and TAC, but ORAC did not. Results of this study are comparable and provide a rapid and effective method for the identification and quantification of all major anthocyanidins and their glycosides (anthocyanins), and how they might contribute to the antioxidant activity, therefore important information in developing anthocyanin-rich nutraceuticals and functional foods. [Copyright &y& Elsevier]

Abstract: Phenolic compound profile and antioxidant activity of methanol, acetone, ethyl acetate, water and petroleum ether (b.p. 40–60°C) extracts of Dorystoechas hastata, endemic to Turkey and being consumed as herbal tea by local inhabitants, have been investigated. HPLC–DAD analysis indicated the presence of chlorogenic, caffeic, p-coumaric, ferulic and rosmarinic acids as phenolic acids, quercetin, kaempferol and apigenin as flavonoids and carnosic acid and carnosol as diterpenoid antioxidants in the plant. Petroleum ether, methanol and water extracts of D. hastata were found to be very effective antioxidative extracts. Petroleum ether extract, having the highest amount of carnosic acid and carnosol contents (531.3 and 389.9mg/g DW, respectively) among all solvent extracts, was found to have the highest antioxidative potential based on the individual antioxidant activity assays; DPPH:glyph name="rad" /> +, TBARS and total phenolic content, expressed as IC50, TEAC, EC50 and TPC values, respectively, and also on the principal component analysis. It exhibited significantly high TEAC (7.1mM trolox) and low EC50 (54.5μg/mL) values, indicating the strong potential in in vitro radical scavenging and in inhibiting lipid oxidation. Water extract, with its extremely low IC50 value of 4.9μg/mL in DPPHscavenging and significant TEAC (4.8mM trolox), EC50 (64.4μg/mL) and TPC (116.7mg GAE/g DW) values, was found to be the second highest in antioxidative potential among all extracts. TPC value of methanol extract (147.3mg GAE/g DW) was found to be significantly higher than the other extracts studied. The results showed that D. hastata can be used as a potential antioxidative edible source due to its different classes of phenolic compounds and strong antioxidative capacity. [Copyright &y& Elsevier]

Abstract: Raisins of 9 grape genotypes from Xinjiang Province were evaluated for phenolic composition and dietary antioxidant potential by using several assays, including 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging capacity, cupric reducing antioxidant power (CUPRAC), nitrite scavenging capacity (NTSC), potassium ferricyanide reducing power (PFRAP), and hydroxyl radical scavenging capacity (HRSC). Desert king had the highest content of total phenolics, total flavonoids, oligo proanthocyanidin, and total flavanols. Significance analysis demonstrated that Desert king had the highest antioxidant capacity in DPPH, CUPRAC, NTSC, and PFRAP. In HRSC, red manaizi showed the highest antioxidant capacity. 3,4-Dihydroxybenzoic acid was the predominant phenolic compound in the majority of raisin samples. [Copyright &y& Elsevier]

Abstract: Yellow mombin (Spondias mombin L.) is a tropical fruit with increasing acceptance in both national and international fruit markets. The aim of this work was to evaluate the centesimal composition, mineral content, total phenolics, antioxidant activity, and characterize the carotenoids of frozen yellow mombin pulp. Results indicated that the yellow mombin pulp contained an important amount of potassium and copper. The antioxidant activity and total phenolic values scored 17.5mmolTEACg−1 and 260mg galic acid/100g respectively, higher than those reported for other fruits. Five carotenoids were identified, β-cryptoxanthin, lutein, zeinoxanthin, α and β carotene, being β-cryptoxanthin the major one, accounting for the high level of pro-vitamin A activity in the pulp. A 100g portion of yellow mombin pulp can provide more than 37% of the recommended daily allowance of vitamin A. [Copyright &y& Elsevier]

Abstract: Cactus pear fruit (Opuntia) are harvested from various species of the genus Opuntia of the cactus family (Cactaceae), and are produced and consumed in several countries. We have characterized the nutritional content and antioxidant capacity (AC) of the fruit of ten cultivars/lines of distinct pulp colors. ‘Camuesa’ had the highest betalains, total carotenoids, ß-carotene, ascorbic acid, and was one of the highest in total phenolic compounds, but its AC did not demonstrate outstanding differences with some other cultivars/lines that were not as rich in these compounds. ‘Roja Pelota’ had high AC when measured with the DPPH assay, but had low total carotenoids, ß-carotene and total phenolic content. ‘Reyna’ had slightly low AC as measured by the FRAP assay, practically no betalains, and low vitamin C, tocopherols, ß-carotene, and total phenolic content. [Copyright &y& Elsevier]

Abstract: Samples of fruit from the jussara palm plant (Euterpe edulis), collected in different regions of the state of Santa Catarina, Brazil, were analyzed for chemical composition, phenolic acids, anthocyanins, flavonoids and fatty acids profile. Results indicated that the jussara fruit has a high lipid content (18.45–44.08%), oleic acid (44.17–55.61%) and linoleic acid (18.19–25.36%) are the fatty acids found in the highest proportion, and other components were proteins (5.13–8.21%), ash (1.55–3.32%) and moisture (34.95–42.47%). Significant differences were found in the total phenolic, total monomeric anthocyanins and other flavonoids for the samples from the five cultivation regions. The fruit from region E harvested in summer, with high temperatures and medium altitudes, had the highest contents of total phenolics (2610.86±3.89mg 100g−1 GAE) and monomeric anthocyanins (1080.54±2.33mg 100g−1 cy-3-glu). The phenolic compound included ferulic, gallic, hydroxybenzoic and p-coumaric acids, as well as catechin, epicatechin and quercetin. The results show promising perspectives for the exploitation of this tropical fruit with a chemical composition comprising considerable phenolic acids and flavonoids compounds and showing activity antioxidant. [Copyright &y& Elsevier]

Abstract: Recent studies have demonstrated that vitamin C, phenols, and carotenoids are bioactive compounds that protect the body from oxidative stress, reducing the risk of cardiovascular diseases and some types of cancer. Qualitative and quantitative analysis of the major phytochemicals found in papaya fruit flesh and skin (Carica papaya L., cv Maradol) was conducted in four stages of ripeness, using high-performance liquid chromatography mass spectrometry. Phenolic compounds identified in the fruit skin tended to decrease with ripening. The compounds identified were ferulic acid (277.49 to 186.63mg/100gDW), p-coumaric acid (229.59 to 135.64mg/100gDW), and caffeic acid (175.51 to 112.89mg/100gDW). The following carotenoids, along with vitamin C, increased in flesh with ripening; lycopene (0.36 to 3.40mg/100gDW), β-criptoxanthin (0.28 to 1.06mg/100gDW), β-carotene (0.23 to 0.50mg/100gDW), and vitamin C (25.07 to 58.59mg/100gDW). These results indicate that stage of ripeness significantly influences the contents of bioactive compounds in papaya fruit. [Copyright &y& Elsevier]

Abstract: The main objective of this study was to assess the ability of polyphenol oxidase (PPO) and peroxidase (POX) enzymatic activities present in olive fruit tissues to oxidize main phenolic compounds related to the process to obtain virgin olive oil (VOO) in order to ascertain their involvement in shaping the phenolic profile of this product. In the two olive cultivars under study, Arbequina and Picual, olive PPO activity was found to be largely present in the fruit mesocarp whereas most olive POX activity is in the seed. Moreover, both enzymatic activities display relatively constant values after the onset of fruit ripening when the fruit is harvested for VOO production. Results showed that both PPO and POX activities present in olive fruit at ripening stages are able to oxidize main phenolic glycosides present in the fruit as well as those phenolic compounds arising during the industrial process to obtain the oil, especially secoiridoid compounds derived from oleuropein that mainly determine VOO nutritional and sensorial properties. Experimental data suggest a key role for endogenous olive PPO and POX enzymatic activities in determining the phenolic profile of VOO. [Copyright &y& Elsevier]

Abstract: Hulls obtained by pilot-scale dehulling process from green and red lentils and yellow peas were fractionated into hulls (>500μm) and residues (<500μm). These fractions together with the corresponding whole seeds were extracted with four solvents, aqueous (70%) acetone, (80%) ethanol, hot water (70–80°C) and water (22±1°C) and evaluated for antioxidant activity in relation to phenolic contents. Aqueous acetone (70%, v/v) extracted the highest level of total phenolics at about 87mg of catechin equivalent per gram of sample from lentil hulls followed by hot water, water and aqueous ethanol (80%, v/v). Red lentil hull with maximum concentration of phenolic compounds exhibited the strongest antioxidant activity of 260mg (1040μM) trolox equivalent/g hull. Hot water and water extracted significantly higher total phenolics from whole pulse and their residue than other solvents, but with weaker antioxidant activity. Aqueous ethanol was always the best extractant of phenolic antioxidant from yellow pea irrespective of its millstream. The most potent phenolic antioxidant was obtained from water extract of green and red lentil hulls, followed by those extracted with ethanol, acetone, and hot water. Total phenolic content was highly correlated with antioxidant activity of pulses and its millstreams. [ABSTRACT FROM AUTHOR]

Abstract: To evaluate the antioxidative properties of a newly developed fermented paste (squid miso) prepared from squid mantle flesh with Aspergillus oryzae-inoculated koji, we used in vitro models, including 2,2-diphenyl-1-picrylhydrazyl (DPPH), hydroxyl, nitric oxide (NO) and carbon-centered radical-scavenging activity (RSA), reducing power ability (RPA), and linoleic acid oxidation. The antioxidant activity of volatile compounds, which were extracted from squid miso by dichloromethane, was confirmed based on the results obtained by the oxidation models consisting of carotene linoleate and hexanal. The RSA of the miso against several radicals, including DPPH, hydroxyl, nitric oxide and carbon-centered radicals measured by ESR spectrometry increased gradually through the fermentation period. On the other hand, the RPA increased rapidly in early stages of fermentation. Proteins were hydrolyzed to peptides and amino acids during fermentation. Certain peptides of low molecular mass significantly contributed to RSA. 4-Ethylguaiacol in the RSA active fraction, which was obtained by column chromatography, was the most potent antioxidative in the volatile extract. Analysis of phenolics in ethyl acetate fraction clearly suggested that 4-ethylguaiacol in the squid miso is possibly a bioconversion product of ferulic acid derived from koji. However, the aqueous extracts containing antioxidative peptides contributed more remarkably to radical scavenging than heterocyclic volatiles and phenolics. [ABSTRACT FROM AUTHOR]

Abstract: Phenolic phytochemicals are associated with many health benefits, and it would be useful to develop improved methods for their extraction from bean. In this work, we showed that microwave-assisted extraction was an effective method. Eight bean types important in the Northarvest region of North America, which includes North Dakota and Minnesota, were chosen for this study. Four temperatures (25, 50, 100 and 150°C) and three solvents (water, 50% ethanol in water and 100% ethanol) were investigated. As expected, colored beans contained higher concentrations of extractable phenolics, and in most cases the concentration of phenolics was much higher in the hull (testa) than in the cotyledon. Extraction efficiency was superior at higher extraction temperatures. The most effective extraction was achieved at a temperature of 150°C using 50% ethanol. Total phenolics contents determined by microwave-assisted extraction with water at 100°C were two to three times those determined by conventional extraction with water at the same temperature. [Copyright &y& Elsevier]

Crude extracts of borage and evening primrose meals were prepared and fractionated using a Sephadex LH-20 column. Each extract yielded six major fractions (I–VI). Content of total phenolics in borage and evening primrose fractions ranged from 129 to 366 and 158 to 445 mg/g, respectively. All fractions contained both hydrophilic and hydrophobic phenolics. They possessed excellent iron (II) chelating capacities, which ranged from 33 to 100% for borage and 36 to 100% for evening primrose. [Copyright &y& Elsevier]

• Walnut phenolics can precipitate walnut globulins and albumins but not glutelins. • Removal of pellicles can significantly increase the yield rate of walnut globulins. • Salt-extraction can effectively produce WPIs from pellicle-free walnut kernels. • WPIs produced from kernels with pellicles contain more α-helix and less β-sheet. This study investigated the effects of walnut phenolics and extraction methods on the composition and structural properties of walnut protein isolates (WPIs). Fluorescence quenching experiments showed that walnut phenolics could bind to walnut globulins, albumins, and glutelins with apparent affinity constants of 5.49 × 104 M−1, 1.71 × 104 M−1, and 3.10 × 104 M−1, respectively. However, the UV turbidity and dynamic light scattering (DLS) measurements indicated that phenolics could lead to the severe precipitation of globulins and albumins but not glutelins. The removal of pellicles could significantly increase the yield rate of salt-soluble globulins to approximately 72.8%. Furthermore, salt- and alkaline-extraction methods could produce comparable WPIs yields when using pellicle-free walnut kernels. Sodium dodecyl sulfate–polyacrylamide gel electrophoresis (SDS-PAGE) and size-exclusive chromatography indicated that the major protein compositions of the salt- and alkaline-extracted WPIs from pellicle-free walnut kernels were similar, while alkaline-extracted WPIs from kernels with pellicles exhibited phenolic-induced protein aggregation. Fourier transform infrared (FTIR) spectroscopy indicated that WPIs produced from kernels with pellicles contained more α-helix and less β-sheet structures than WPIs produced from pellicle-free kernels. These results confirm that walnut pellicle phenolics and the extraction methods could greatly influence the composition and structural properties of WPIs. [ABSTRACT FROM AUTHOR]

This study assessed the effects of the incorporation of Lactobacillus acidophilus LA-05 or Bifidobacterium animalis ssp. lactis BB-12 in the content and bioaccessibility of phenolics in red pitaya pulp. The oxygen radical absorbance capacity (ORAC) of the dialyzed (bioaccessible) fraction of red pitaya pulp fermented by these probiotics was also assessed. After 48 h of cultivation in red pitaya pulp, the pH and sugar contents decreased, while organic acids and viable counts of the tested probiotics increased (p < 0.05). After exposure to simulated gastrointestinal conditions the viable counts of L. acidophilus LA-05 and B. lactis BB-12 in fermented red pitaya pulp were close to 8 and 7 log CFU/mL, respectively. Fermentation with probiotics decreased (p < 0.05) the contents of phenolic acids and flavonoids in red pitaya pulp. Both, L. acidophilus LA-05 and B. lactis BB-12 increased the presence of phenolics in the non dialyzed fraction of the red pitaya pulp. The bioaccessibility of catechin, epigallocatechin gallate, and procyanidin B2 increased (p < 0.05) in red pitaya pulp fermented by L. acidophilus LA-05 or B. lactis BB-12. The bioaccessible fraction of red pitaya pulp fermented by L. acidophilus LA-05 or B. lactis BB-12 showed higher antioxidant activity than that of the non-fermented red pitaya pulp. These findings indicate the fermentation of red pitaya by probiotics as an alternative to increase the bioaccessibility of specific phenolics, as well as the antioxidant activity in this fruit. Unlabelled Image • Fermented red pitaya (RP) by L. acidophilus (LA-05) and B. lactis (BB-12) was studied. • Fermentation of RP by LA-05 and BB-12 changed contents of distinct phenolics. • RP fermented by LA-05 and BB-12 showed increased phenolic contents in non dialyzed fraction. • Bioaccessible fraction of RP fermented by LA-05 and BB-12 showed increased antioxidant activity. • Catechin was the most bioaccessible compound in RP fermented by LA-05 or BB-12. [ABSTRACT FROM AUTHOR]