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Summary: This study investigates the impact of germination and ozone treatment on the nutritional and bioactive properties of grains of two amaranth varieties. The study focused on the proximate composition, antioxidant activity, phenolic and flavonoid content, and amino acid profile of untreated and treated grains of two amaranth varieties. Germination significantly increased the protein content by 18.5%, crude fibre by 25.7%, and total phenolic content by 34.2% compared to the control. Ozone treatment further enhanced these properties, with a notable increase in antioxidant activity by 41.8% and total flavonoid content by 29.6%. The amino acid profile analysis revealed a significant rise in essential amino acids, particularly lysine, which increased by 22.4% following the combined treatment. These findings suggested that the combined application of germination and ozone treatment significantly enhances the nutritional quality and bioactive properties of amaranth, making it a superior ingredient for functional food products. The results indicated that these processes could be effectively utilised to boost the health benefits of amaranth, contributing to the development of nutrient‐rich food products. [ABSTRACT FROM AUTHOR]

Summary: The present study investigated the phenolic profile, sugar composition and amino acid profile of lyophilised 10‐day‐old wheatgrass cultivated under varying temperature and photoperiod conditions. The targeted phenolic profile showed the abundant presence of chlorogenic, caffeic, ferulic and p‐coumaric acid. The phenolic content varied with temperature and photoperiod conditions. The comprehensive sugar profile indicated the variation in the concentration of glucose with different growing conditions altered carbohydrate metabolism in wheatgrass. Similarly, the concentration of amino acids also varied with growing conditions. Notably, the concentration of proline, arginine and GABA in wheatgrass from all wheat varieties increased more prominently in photoperiod of 22 h and growth temperature of 22 °C in light and 17 °C in dark as a response of defence mechanism. [ABSTRACT FROM AUTHOR]

Summary: Kombucha has gained global attention for its beneficial bioactive compounds. This study aimed to evaluate Thunbergia laurifolia tea as a potential substrate for Kombucha production due to its rich polyphenol content and biological properties, including antioxidant and anticancer properties, through monoculture and simultaneous mixed coculture fermentation. The pH and brix of the teas decreased significantly during fermentation, indicating sugar hydrolysis and organic acid synthesis by fermenting microbes. The alcohol content was higher in yeast monocultures (45.80 ± 0.00¬50.23 ± 0.08 g L−1) compared to mixed coculture fermented (CBY) tea (20.16 ± 0.00 g L−1). Total phenolic and flavonoid contents and antioxidant activity increased significantly in CBY tea compared to non‐fermented and monoculture teas. CBY also exhibited the highest cumulative phenolic compound content, including rosmarinic acid, caffeic acid, gallic acid, rutin, catechin, and quercetin, compared to monoculture teas. Overall, Thunbergia laurifolia tea shows promise as a substrate for kombucha production, with improved bioactive constituents and antioxidant activity. [ABSTRACT FROM AUTHOR]

Summary: This study focused on the fabrication of zein‐based coatings functionalised by two phenolic acids, caffeic acid (CA) and p‐coumaric acid (pCA), using electrospinning. The electrospun fibres were fabricated with three different concentrations (5%, 10% and 20% w/w) of CA and pCA individually. The average fibre diameter (AFD) increased due to the addition of phenolic acids. Thermogravimetric analysis (TGA) revealed that degradation temperatures of the zein electrospun fibres were not significantly affected (P > 0.05) after the incorporation of CA and pCA. Meanwhile, interactions between zein and the phenolic acids were indicated by surface characterisation. CA‐loaded zein electrospun fibres exhibited increasing antioxidant activity with increasing CA concentration. Both phenolic acid‐loaded zein electrospun fibres displayed favourable antibacterial activities against S. aureus and E. coli foodborne pathogens. Overall, zein electrospun fibres with 20% w/w CA demonstrated the most desirable properties for potential active food packaging application. [ABSTRACT FROM AUTHOR]

Summary: Polygonum minus (PM) has a rich traditional usage for health benefits, yet its potential as a natural‐based solution for obesity management remains unexplored. This study evaluated the antioxidant properties, inhibition of pancreatic lipase and α‐glucosidase activities, and metabolite profiles of PM aerial extracts harvested at 8, 10, and 12 weeks using 1H NMR‐based metabolomics. PM harvested at 12 weeks exhibited significant antioxidant and enzyme inhibition activities. NMR metabolomics unveiled nine major metabolites correlated to the bioactivities of 12‐week PM. LC–MS/MS profiling enabled the identification of flavonoids and phenolic acids, with the majority having sulfate, gallate, and glycoside moieties. Notably, in vivo experiments demonstrated that rats treated with 200 mg kg−1 and 400 mg kg−1 PM exhibited significantly lower (P < 0.05) total body weight gain (39.03% and 52.59%, respectively) compared to negative control rats (69.95%), with the lower dose group also exhibiting reduced (P < 0.05) fasting blood glucose levels. This study highlights the potential of 12‐week PM as a natural‐based solution in obesity management. [ABSTRACT FROM AUTHOR]

Summary: Antibiotic resistance is now deemed a worldwide problem that puts public health at risk. The potential of Murraya (Murraya koenigii (L.) Spreng. and Murraya paniculata (L.) Jacq.) leaves and stems as antibacterial agents against multidrug‐resistant Acinetobacter baumannii (MDRAB) was assessed in our study. First, screening was performed by disc diffusion assay, and minimum inhibitory concentration values were then determined as compared to tigecycline. A. baumnii mouse model of infection was established to substantiate the antibacterial activity of Murraya species. Results revealed high antimicrobial activity for stem of both plants where leaves showed moderate to weak activity. Phytochemical characterisation revealed the identification of 129 metabolites belonging to different classes of compounds viz. coumarins, carbazole alkaloids, flavonoids, phenolic acids, and miscellaneous. In vivo data from the animal model supported the high efficiency of M. paniculata stems as promising extract for lead candidates against MDRAB pulmonary infections. Inhibition of its essential MurF (UDP‐N‐acetylmuramoyl‐tripeptide‐D‐alanyl‐d‐alanine ligase) protein has been reported as a potential target for broad‐spectrum drugs. In silico results after molecular docking to MurF from Acinetobacter baumannii (PDB ID: 4QF5) showed competitive binding mode to ATP ligand at the active site predicting antibacterial activity of the tested compounds. Furthermore, chlorogenic acid, caffeic acid, sinapic acid, feruloyl agmatine, and mahanimbidine were detected as the key discriminatory metabolites correlated with antibacterial activity. To our knowledge, this is the first in vivo anti‐MDRAB study for the investigated plant. Murraya plants have enormous possibility for the discovery of novel bioactive compounds which could combat against resistant microorganisms. [ABSTRACT FROM AUTHOR]

Summary: Sea buckthorn (SB) is used in cuisines and herbal remedies due to its remarkable nutritional composition and health‐enhancing properties. The phenolic compounds present in SB plant include phenolic acids (gallic, p‐coumaric, protocatechuic and ferulic acids), flavonols (isorhamnetin, quercetin and kaempferol), flavan‐3‐ols and polymeric procyanidins. The highest content of these compounds was reported in branches and leaves than corresponding edible parts of the plant. The antioxidant properties of SB are related to content and composition of phenolic compounds in different plant parts. The studies reported SB flavonoids (isorhamnetin and quercetin) as main phenolic compounds with medicinal potential and health‐promoting effects. The present review summarises information available in recent studies on phenolic composition, phenolic content, flavonoid content, antioxidant activity and health‐promoting activities (anti‐oxidant, hepatoprotective, cardioprotective, anti‐inflammatory, anti‐diabetic and obesity management) of SB that can be used in curtailing various acute and chronic maladies. SB can be projected as a promising source of bioactive constituents with the potential to be used in healthy foods for beneficial effects on human health. [ABSTRACT FROM AUTHOR]

Summary: In this study, the effect of roasting on the oil quantities, bioactive properties, colour, fatty acids and polyphenols of seeds roasted in pan at roasting times was investigated. Total phenolic and flavonoid quantities of roasted seeds are assayed among 186.59 (control) and 429.29 mgGAE/100 g (20 min) to 810.00 (10 min) and 903.33 mg/100 g (5 min), respectively. The heat treatment increased the oil and total phenol quantities of the chia seeds compared to the control, depending on the increase in roasting time. In addition, the antioxidant effect of the seeds in the 5‐min roasting process was the same as in the control, but it showed differences with other roasting times. As the roasting time increased, a significant increase was observed in the L* values of the seeds and this reduced the brightness of the seeds. The 3,4‐dihydroxybenzoic acid and catechin quantities of the chia seeds roasted for 15 and 20 min were higher than the 3,4‐dihydroxybenzoic acid and catechin amounts of control and chia seeds roasted for 5 and 10 min. Linolenic acid was found to be the highest in chia oils, and its amount changed between 63.66 (20 min) and 66.88% (control). [ABSTRACT FROM AUTHOR]

Summary: Desmanthus is a Mimosaceae legume genus that is native to the Americas. Decades ago, the introduction of Desmanthus with impressive survival ability in semi‐clay soil filled the gap of no sown pasture legume adaptive to the northern Australian environment. In this study, the comprehensive phenolic profile of Progrades™ Desmanthus collected across northwestern Queensland was characterised by LC‐ESI‐QTOF‐MS2. Their antioxidant potential was evaluated by the in vitro antioxidant assays and correlatively analysed with the phenolic contents. As discovered, the phenolic contents varied significantly among geographical locations. Desmanthus collected from Armreynold showed the highest phenolic content mainly consisting of condensed tannins, whereas the Madison region sample displayed the highest flavonoid content. The mass spectrometry results identified 68 phenolic compounds, highlighting 21 phenolic acids and 36 flavonoids. This study provides academic evidence for the utilisation of Desmanthus in food and husbandry industries as an antioxidant ingredient or a potential source of phenolic compounds. [ABSTRACT FROM AUTHOR]

Summary: This study aimed to evaluate the convective drying of a by‐product obtained by hydrodistillation of Pfaffia glomerata roots (PGB) and investigate the utilisation of the resulting powder in the preparation of cereal bars. Drying at 80 °C for 120 min was the selected condition for PGB due to the higher levels of phenolic acids (gallic, coumaric and ferulic) catechin and higher antioxidant activity than drying at 60 °C for 180 min, and, better technological properties and higher β‐ecdysone content than drying at 100 °C for 100 min. There was an increase in fibre content (110%), antioxidant compounds (97%) and compressive strength (377%) and a decrease in lipid content (31%) when the PGB content of cereal bars was increased from 0% to 9%. Colour parameters, purchase intention and most sensory parameters were similar among cereal bar formulations, indicating that PGB is a promising ingredient for the nutritional enrichment of cereal bars. [ABSTRACT FROM AUTHOR]

Summary: In present investigation, the effect of roasting in microwave and oven on bioactive compounds, antioxidant capacity, fatty acid profiles and phenolic constituents of quinoa seeds for free and conjugated phenolic profile fractions are studied. The oil contents of seeds roasted in both roasting systems were recorded between 4.25% (microwave) and 4.80% (oven).Total phenolic amounts of free and bound fractions of quinoa seeds were measured to be between 1668.1 (control) and 2037.5 mg/100 g (microwave) to 638.9 (microwave) to 1615.3 mg/100 g (oven), respectively. Antioxidant activities of free and bound fractions of quinoa seeds were recorded to be between 36.86% (microwave) and 39.28% (oven) to 74.83% (control) and 77.18% (microwave), respectively. Oleic and linoleic acid results of quinoa seed oils roasted in microwave and oven were identified between 17.26% (oven) and 22.41% (control) to 48.39% (oven) and 59.92% (microwave), respectively. 3,4‐Dihydroxybenzoic acid results of raw and roasted quinoa seeds for free and bound fractions were identified to be between 2.84 (microwave) and 4.01 mg/100 g (oven) to 7.43 (oven) and 12.60 mg/100 g (control), respectively. K results of roasted quinoa seeds were recorded between 8701.17 (oven) and 9638.45 (microwave). Results showed some changes depending on roasting systems and fraction types. [ABSTRACT FROM AUTHOR]

Summary: The comprehensive utilisation of food waste has become a global development demand for enhancing their added value. This study aimed to develop and utilise physiological fruit drop of Citrus aurantium L. var Daidai with rich phenolic acids and flavonoids. Therefore, different concentrations (1%, 3%, 5%, 10% wt, based on pullulan weight) of daidai physiological fruit drop extracts (DE) were incorporated into pullulan/bacterial cellulose (BC) packaging film (PB2‐DE). The effects of different concentrations of DE on composite films were comprehensively evaluated. It was found that the mechanical properties, ultraviolet barrier properties, and antioxidant properties of the films were improved with the addition of DE. Moreover, application tests have verified that films containing DE can effectively maintain the attractive quality of strawberries. Conclusively, the results demonstrated the feasibility of DE incorporation into films to increase the value of the waste and the potential applicability of films containing DE in strawberry preservation. [ABSTRACT FROM AUTHOR]

Summary: The acid heating extraction process is commonly employed to extract pectin from citrus peels, which results in the leaching of bioactive constituents into solvents. However, the discharge of these solvents represents a significant loss of valuable resources. To address this issue, this study aims to identify the composition and concentration of the bioactive constituents that escape into the solvents and propose an extraction process based on an ethanol‐salt aqueous two‐phase system (ATPS). The well‐designed ATPS enables the enrichment and recovery of the bioactive constituents, and the findings demonstrate that the ethanol/sodium citrate‐based ATPS can recover up to 80.61% of limonoids, 84.11% of flavonoids, and 88.09% of polyphenols that escape at an enrichment efficiency of 50.00%. Moreover, HPLC‐DAD and UPLC‐HRMS analysis of the ATPS extracts revealed the presence of nine bioactive constituents, including flavonoids, phenolic acids, and limonoids. Remarkably, in vitro antioxidant capacity studies indicate that the ATPS extracts exhibit superior antioxidant activity compared to the vacuum‐concentrated solution. Thus, these results suggest that the application of ATPS extraction is a feasible and promising strategy for the recovery of bioactive constituents. [ABSTRACT FROM AUTHOR]

Summary: Pomegranate peel, a biological waste, is of great interest due to its higher gallic acid, catechin and quercetin contents and their therapeutic action. The current research focuses on the evaluation of pomegranate peel extracts of two cultivars, Badana and Kandhari. Polyphenols from various concentrations of ethanol were extracted and analysed by modern techniques. Results indicated that the extract of Badana showed the highest phenolics (667.14 ± 7.48 mg GAE/g), flavonoids (151.54 ± 2.01 mg CE/g), antioxidant activity by DPPH (87.77% ± 0.16% inhibition) and FRAP (70.54 ± 0.25 mmol/100 g). Also, the 70% hydroalcoholic Kandhari extract exhibited the highest flavonoids in comparison to 50% and 100% extracts. Fourier Transform Infrared spectroscopy spectra indicated numerous functional groups such as alkyl halides, alcohols, polyphenols, alkenes, carbonyl and carboxylic acid. The HPLC chromatogram revealed the presence of gallic acid, quercetin, ferulic acid, benzoic acid, caffeic acid, cinnamic acid, vanillic acid, syringic acid and sinapic acid with the highest concentration of gallic acid in Badana extract. So, here we concluded that 70% hydroethanolic Badana extract is an excellent source of bioactive components and can further be utilised for value addition and curative attributes. [ABSTRACT FROM AUTHOR]

Summary: The wet vacuum impregnation (WVI) was used in malting process to reduce soaking period. To implement WVI during steeping, vacuum pressure of 500 mmHg for 300 s, was applied twice on five Thai barley cultivars. The effect of WVI on germination energy, moisture content, phenolic acids, antioxidant activity (AOA) and malt quality were examined relative to Central European Commission for Brewing Analysis (MEBAK) malting condition. Moisture content in barley soaked by WVI and MEBAK steeping method were in the range of 36.1–39.9% and 39.9–47.8%, respectively with germination energy of 96–97%. The physicochemical properties of malt from steeping via WVI and MEBAK showed the malts were protein‐rich cultivars, adequate β enzyme and low α amylase activities, hence, low‐malt extract. Total fermentable sugars were relative higher in MEBAK malts than WVI malts. Nevertheless, steeping by WVI had higher free and bound phenolic acids, which led to higher AOA via ABSTS and DPPH assays in some barley cultivars than MEBAK. This research highlights the WVI did not limit barley gemination and the potential of this technology in malting process by limiting steeping time. Further study is required to reduce air‐rest period and optimise condition to achieve moisture content of 40–45% in soaked barley. [ABSTRACT FROM AUTHOR]

Summary: This work evaluated the combined influence of cold plasma pretreatment and germination on phytic acid, GABA, γ‐oryzanol, phenolics, antioxidant activity, in vitro starch digestibility and texture characteristics of brown rice cakes. The contents of GABA, total γ‐oryzanol, total phenolics, total flavonoids, individual phenolic acid, individual flavonoid and antioxidant activity in germinated brown rice cake with cold plasma pretreatment (CGRC) were significantly higher than those in white rice cake (WRC) and brown rice cake (BRC), and the phytic acid content of CGRC was lower than that in BRC. Compared with WRC and BRC, CGRC had the highest content of resistant starch and the lowest starch in vitro digestibility. Additionally, the textural characteristics of CGRC were enhanced with lower hardness and higher elasticity compared to WRC and BRC. The combination of cold plasma pretreatment and germination may be the prospective approach for enhancing the nutritional quality and textural properties of brown rice cakes. [ABSTRACT FROM AUTHOR]

Summary: Sweet potato (Ipomoea batatas (L.) Lam) has become a research focus in recent decades because of its nutritional and functional properties. Its leaves, stems and roots are a valuable source of bioactive carbohydrates, lipids, proteins, carotenoids, anthocyanins, phenolic acids and flavonoids. These bioactive metabolites possess many biological activities, such as antioxidant, antidiabetic, anticancer, hepatoprotective, antimicrobial, antiulcer and immunostimulant activities. Moreover, previous investigations proved that bioactivity varies qualitatively and quantitatively among sweet potato cultivars. So, the purpose of this review was to summarise the preclinical and clinical studies that have been conducted on different varieties of sweet potatoes, aiming to find the gap between them. This may consequently help in recommending additional clinical investigations on sweet potatoes maximising their potential as a functional food. [ABSTRACT FROM AUTHOR]

Summary: Polyphenolics are the most common class of plant‐derived natural products. They play an important role in the protection of both plants and humans. Acylated polyphenolics, i.e., polyphenolics esterified with either phenolic or organic acids, are abundant in several plant families including Fabaceae. This review article is intended to shed light on the distribution, isolation, chemodiversity, and bioactivity of acylated polyphenolics obtained from selected fabaceous plants mentioned herein. Isolation of these metabolites was mostly performed via successive column chromatography, including preparative and semi‐preparative HPLC. Structure elucidation was achieved through interpretation of spectral data. Meanwhile, detection was chiefly accomplished via diverse liquid chromatography/mass spectrometric analyses. Compared to usual polyphenolics, these unique acylated compounds were found of higher stability and bioactivity. The current survey targets to provide a comprehensive overview of the medicinal role of acylated polyphenolics that may encourage the incorporation of fabaceous plants in pharmaceuticals. [ABSTRACT FROM AUTHOR]

Summary: Phytonutrients such as phenolics play important roles in health and well‐being. The main phenolic compounds include phenolic acid, tannins, stilbenes, lignans and flavonoids. Phenolic compounds in plants distributed in the tissues, cell walls and subcellular compartments have biological activities, including antioxidant, chemopreventive, neuroprotective, cardioprotective and immunomodulatory properties. Citrus fruits, herbs and cereals are a few examples of flavonoid sources with biological functions. This article reviews recent findings in some common groups of phenolics and their role beneficial to human effects. Regular consumption of various plant sources which possess phenolic acids, tannins, stilbenes, lignans and flavonoids can reduce oxidative stress, cancer, cardiovascular disease and slow the progression of memory loss. [ABSTRACT FROM AUTHOR]

Summary: Nowadays, the use of natural compounds is considered as an effective strategy for maintaining the quality and heath promoting capacity of fresh products. Changes in quality parameters, main phenolics and antioxidants of sweet cherries in response to coating with a novel bioactive edible coating were studied. Fruit were treated with different concentrations of galbanum gum (GG), cumin essential oil (CEO) and CaCl2 (CA) and stored at 2 ± 1°C with 90–95% RH for 30 days plus 1 day at ambient condition, and were subjected to quality analysis. All phenolic constituents and antioxidants of fruit juice were substantially decreased during storage in control fruit and a bioactive coating containing 1 or 2% GG + 100 or 200 µL L−1 CEO + 1% CA maintained main fruit phytochemicals including phenolics, phenolic acids, flavonols, anti‐stress and antioxidant enzymes activities. The coating significantly (P ≤ 0.01) enhanced fruit total antioxidant activity, flavonoids and ferulic acid contents. The results showed that it is possible to enhance the sweet cherry fruit health‐promoting phytochemicals and shelf life by the use of a natural edible coating containing GG and CEO. [ABSTRACT FROM AUTHOR]

Summary: This study is to investigate the effects of hot air drying (HD) at 60–80 °C (HD‐60, HD‐70 and HD‐80), microwave pretreatment combined with HD (MHD), ultrasound pretreatment combined with HD (UHD) and vacuum freeze drying (FD) on the quality of Boletus aereus slices. Key characteristics, including colour, free amino acids, microstructure, volatile aroma components, phenolic profile and antioxidant activity, were studied. Amongst these drying methods, FD was the best way to preserve colour and volatiles of Boletus aereus slices. Fifteen amino acids were detected in Boletus aereus slices, and HD‐60 showed a higher content of total amino acids than other drying regimes. Two phenolic acids were identified in Boletus aereus slices, namely, protocatechuic acid and p‐hydroxybenzoic acid. MHD presented the highest content of phenolic compounds, followed by FD. Antioxidant capacity was positively correlated with phenolic compounds of Boletus aereus slices. Moreover, the cell structure of Boletus aereus slices was damaged after drying, and FD had a more porous structure than other drying methods. These results will be beneficial to the further industrial production of Boletus aereus slices. [ABSTRACT FROM AUTHOR]

Summary: Controlling enzymatic browning and decreasing the loss of phenolic and flavour compounds by emerging technologies have drawn interest. In this study, magneto‐induced voltages (900–1800 V, 20‐45 kHz) with mild temperature (20–50 °C) were applied to inactivate polyphenol oxidase (PPO) and peroxidase (POD) in cloudy apple juice. Results suggested that PPO and POD activities could be reduced by 98.5% and 99.4%, respectively, following the condition: induced voltage 1800 V; frequency 45 kHz; temperature 50 °C and duration 3 min. And, phenolic compounds included gallic acid, catechin, chlorogenic acid, p‐hydroxybenzoic acid, caffeic acid, rutin and p‐coumaric acid, as well as major aroma compounds consisted of 22 volatile constituents which classified into three categories: esters, alcohols and aldehydes were also investigated. It suggested the phenolic compounds and major aroma compounds remained unchanged after the electrical treatment. This study suggests that the induced voltage produced by electromagnetic induction is an alternative to conventional heating methods. [ABSTRACT FROM AUTHOR]

Summary: Pulses hold excellent nutritive potential owing to high‐quality protein content, dietary fibre, minerals, vitamins, oligosaccharides, polyphenols, tannins, phytosterols and several other bioactive constituents. These bio‐functional compounds impart significant health benefits by reducing the risk of several chronic complications such as hypertension, cancers, cardiovascular diseases and neurological concerns mainly through anti‐oxidative and radical scavenging mechanisms. These high protein ingredients when added to cereal‐based extruded snacks not only enhance the nutritive and bioactive profile of the resultant snacks but also modulate the techno‐functional attributes of the extrudates. Protein interactions with cereal‐based starch and other constituents result in structural variation at the macromolecular level consequently varying the physical, mechanical and techno‐functional properties including expansion ratio, bulk density, hydration properties, pasting characteristics and texture. The present review aimed at elaborating the nutritive and bio‐functional potential of pulses enriched cereal‐based expanded snacks. Further, significant emphasis has been given to the impact of pulse flour incorporation on functional, structural and mechanical properties of the cereal‐based extrudates. [ABSTRACT FROM AUTHOR]

Summary: Fig fruit (consumed either fresh or dried) is a rich source of polyphenols distributed throughout its peel and pulp. However, the peel part is superior in diversity of these compounds in comparison to the pulp. Fig polyphenols have been extracted both by conventional solid–liquid extraction and novel assisted methods (mainly ultrasound‐assisted and microwave‐assisted procedures). These can be characterised primarily into flavonoids (anthocyanins, flavan‐3‐ols and various flavonol glycosides) and phenolic acids. Figs contain good levels of anthocyanins (such as cyanidin‐3‐O‐glucoside, cyanidin‐3,5‐diglucoside and cyanidin‐3‐O‐rutinoside) which impart different colouring hues to these fruits during the ripening process. Moreover, fig polyphenols have associated antioxidant activities and impart many health benefits such as antihyperglycaemic, hepatoprotective and antispasmodic activities. This review provides a thorough information on the fig polyphenols, stressing on their extraction, characterisation as well as quantification, the biochemical changes during the ripening process, associated antioxidant activity and health benefits. [ABSTRACT FROM AUTHOR]

Summary: In this study, gluten‐free eggless muffins were prepared by incorporating wheatgrass (WP) and mung bean microgreens (MP) powder in rice flour at 2%, 4% and 6% levels. The batter rheology was evaluated and muffins studied for changes in physicochemical, textural, antioxidant, sensory properties and phenolic composition. The batter viscoelasticity, firmness, gumminess and chewiness increased, while height and specific volume (SV) of muffins declined by increasing the level of WP and MP incorporation. WP and MP incorporated muffins exhibited higher protein content, dietary fibre, phenolics, flavonoids and antioxidant properties. WP incorporated muffins were rich in total free and bound phenolic acids, while MP incorporated muffins had more total free and bound flavonoids. The 6%MP incorporated muffins were rated lower by sensory panellists, while 2%WP incorporated muffins were acceptable with better nutritional profile, similar cohesiveness, springiness and SV to that of rice alone muffins. [ABSTRACT FROM AUTHOR]

Summary: The effect of microwave treatment on phenolics, flavonoids, antioxidant capacity, and phenolic in vitro bioaccessibility of white and red sorghum was evaluated. After microwave treatment for 40 s, the contents of free, bound, and total phenolics in white and red sorghum increased by 15.6–42.6, 4.0–23.4, and 19.7–66.0 mg gallic acid equivalents 100 g−1 dry weight (DW), respectively, and the contents of free, bound, and total flavonoids increased by 9.4–11.2, 4.8–5.4, and 14.2–16.6 mg rutin equivalents 100 g−1 DW, respectively. With increasing microwave treatment time, the contents of phenolic acids and flavonoids in white and red sorghum first increased and then decreased. Additionally, the changes in antioxidant capacity indicated a similar trend with phenolic contents for white and red sorghum. In vitro gastrointestinal digestion indicated that microwave treatment had no effect on the phenolic bioaccessibility of white and red sorghum but increased the release amount of phenolic acid and antioxidant capacity. [ABSTRACT FROM AUTHOR]

Wheat bran is rich in functional ingredients, but the high level of lipase limits its applications. Tempering–preservation treatment (at 70–90 °C with moisture of 20%–40% for 1–4 h) was exploited for stabilising wheat bran and its effect on polyphenols was investigated. The results showed that more lipase was inactivated at higher tempering moisture, temperature and longer time. The optimum condition for inactivation of wheat bran lipase was 30% moisture and 90 °C for 4 h. The inactivation rate reached 93.8% with a residual enzyme activity of 0.264 U g−1. Under the optimum condition, the sum of free phenolic acids rose from 25.4 to 55.8 µg g−1. As for bound phenolic acids, there was a slight increase of hydroxybenzoic acid derivatives but a slight decrease of hydroxycinnamic acid derivatives. The total contents of phenolic acids before and after stabilisation were not significantly different. This study showed the possibility of using tempering–preservation as an efficient method for inactivation of wheat bran lipase while maintaining its phenolic compounds, which could be used in the production of whole wheat flour. [ABSTRACT FROM AUTHOR]

Summary: The present investigation was undertaken with an objective to assess the impact of fermentation temperatures (22, 30, 38 and 46 °C for 72 h) on physico‐chemical, functional and structural characteristics of locust bean (Parkia biglobosa). Alkaline fermentation treatment caused drastic reduction in anti‐nutritional factors including tannins (~65%), phytates (~60%) and saponins (~70%) owing to hydrothermal treatment and production of microbial enzymes during fermentation. Furthermore, phytochemical profile and associated antioxidant potential were enhanced due to the breakdown of cell‐wall components and polyphenolic complexes, liberating phenolic acids and flavonoids available for extraction. With respect to bioactive properties and in vitro starch and protein digestibility, the most pronounced effect was observed after fermentation at 38 °C for 72 h. The trend was also supported by scanning electron micrographs, which revealed modulation in the macromolecular‐structural arrangement. Significant and negative correlation coefficients between anti‐nutritional factors and protein digestibility (r > −0.95, P < 0.05) confirmed the degradation of protein–polyphenol matrix. Exposure of hydrophobic regions due to fermentation resulted in altered functional properties including better oil absorption capacity, higher water solubility index, reduced water absorption potential, and lower emulsification and gelation properties. Principal component analysis was further employed to statistically validate the differences among variables and observations. [ABSTRACT FROM AUTHOR]

Summary: Proximate, minerals, amino acids (AAs), phenolic composition, antioxidant and functional properties of flaxseed (FSC), sesame (SSC), mustard (MSC), nigella (NSC) and groundnut (GSC) seedcakes were studied. SSC exhibited higher ash and fat contents while GSC and FSC had more protein and mineral contents (P, Mg, Mn and Cu), respectively. The total flavonoids, phenolics and antioxidant activity were higher in NSC (18.60 mg QE g−1), MSC (5.12 mg GAE g−1) and FSC (12.28 µmol TE g−1), respectively. NSC exhibited the highest oil absorption capacity (2.10 g g−1) and emulsifying activity index (89.52 m2 g−1). Twenty‐one AAs including citrulline and ɣ‐aminobutyric acid were detected in oilseed cakes (OSC). MSC had more essential AAs (methionine, isoleucine, tryptophan, threonine and lysine) while GSC had more total hydrophobic, acidic and basic AAs. Syringic acid and rutin were identified as major phenolic compounds in GSC and MSC, respectively. The total free phenolic acids were more in GSC while FSC had high total bound phenolic acids and flavonoids. OSC can be utilised in food products as a supplement to improve nutritional properties. [ABSTRACT FROM AUTHOR]

Summary: This study aimed to determine the nutritional, physicochemical and bioactive characteristics of brown rice from the Noui Khuea (NK) cultivar, a non‐pigmented short grain from Southern Thailand, in comparison with commercial non‐pigmented long‐grain Hom Mali (HM) and pigmented long‐grain Sung Yod (SY) cultivars. The A‐type XRD pattern was found in all samples of flour. All starch granules had a spherical shape with variable diameters (3.1‐3.9 μm). The discrepancies in pasting properties across rice flours were explained by variances in compositions, particularly the amylose level. NK was classified as a high amylose rice, whereas SY and HM were classed as intermediate and low amylose types, respectively. Protein, minerals (phosphorus, potassium, magnesium, manganese, zinc and iron) and α‐tocopherol were all higher in NK. SY showed the highest total phenolic content (29.38 mg GAE/g), largely in bound form. Several phenolic compounds (e.g. phenolic acids, esters and glucosides) were discovered. NK extract had the highest ACE‐inhibitory activity (72.12%), but SY extract showed the strongest DPPH•/ABTS•+ inhibitions, FRAP and α‐amylase/α‐glucosidase inhibitions. Thus, the rice variety had a significant impact on its quality and bioactivity, and NK could be a viable alternative for both domestic and industrial use as a functional food ingredient. [ABSTRACT FROM AUTHOR]

Summary: This research presents a modification of bioactive compounds of malt extract produced from Riceberry rice malt (RRM)–barley malt composite for malt‐based beverage. Malt extract was produced by varying RRM at 20% w/w, 40% w/w, 60% w/w, 80% w/w, and 100% w/w and were analysed for total polyphenol content (TPC), phenolic acids constituent, and antioxidant activity. The 100% RRM extract was rich in TPC relative to 100% w/w barley malt extract. The composite malt extract containing 40% w/w–80% w/w RRM had enough TPC in the filtered malt extract (236–524 mg L−1) and boiled hopped malt extract (216–485 mg L−1) and were directly proportional to the antioxidant activity in the extract. Barley malt fraction in the malt extracts had a positive response on ferulic acid and sinapic acid, whereas RRM inclusion in malt extract increased p‐coumaric acid, vanillic acid, rutin, and methyl coumarate concentration. Therefore, the cereal malt composite could provide strong oxidative stability to the malt extract and derived products. [ABSTRACT FROM AUTHOR]

Summary: This study evaluated the effect of different cooking methods (microwaving, boiling, steaming and stir‐frying) on the phenolic acids and antioxidant activity in Hericium erinaceus (HE). The total phenolic content (TPC) of HE decreased after cooking and was in the order of dried (control) > stir‐fried > microwaved > steamed > boiled. An increase in antioxidant activity was found in all cooked HE, albeit statistically insignificant (P > 0.05). Gallic acid was reported to be the dominant phenolic acid found in HE extracts in the range of 3.03–49.41 μg g−1 dry weight. Low negative correlations were observed between 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH) and TPC as well as DPPH and gallic acid profile. Sensory data revealed that stir‐fried HE received the most favourable response in colour, texture, aroma and flavour attributes. Overall, this study suggested that the method of stir‐frying could be used to prepare HE for better retention of gallic acid and antioxidant activity with acceptable sensory characteristics. [ABSTRACT FROM AUTHOR]

Summary: Millets are sustainable drought‐resistant crops capable of surviving a wide range of climatic conditions. They are small‐seeded grains rich in proteins, minerals and bioactive compounds inducing several health benefits and provide protection against chronic and degenerative modern lifestyle disorders. Hypoglycaemic profile and bioactive composition are the key elements for the popularity of millets as functional ingredients for the development of novel food products of commercial importance. Despite numerous health benefits and agro‐economic potential, millets have lost their popularity due to coarse nature and are underutilised in developed countries. Food scientists and nutritionists are characterising and valorising millets to enhance their use for food applications. The present article reviews research investigations about nutritional composition (macro‐ and micro‐nutrients), biologically active components (phenolic acid, flavonoids, phytosterols and related antioxidant potential) and techno‐functionality of millets. Pharmacological impact and their utilisation in value‐added products have also been included. [ABSTRACT FROM AUTHOR]

Summary: Canned tuna was fortified with a mixture of brine and hydrosols of aromatic plants (i.e. oregano, laurel, sage and lemon balm). An HPLC‐DAD method was developed and validated for the simultaneous determination of thirteen antioxidants in tuna fillets, including phenolic acids (gallic acid, vanillic acid, syringic acid and rosmarinic acid), flavonoids (catechin, epicatechin, vanillin, myricetin, rutin, quercetin, luteolin and apigenin) and one hydroxybenzaldehyde (syringaldehyde). The analytes showed satisfying recovery efficiency (82.1–92.1%), and the method presented excellent linearity (r2 > 0.99). The precision limit was ≤5.6% RSDr for intra‐day and ≤7.2% RSDR for inter‐day experiments. The determined analytes ranged between 8.86 mg (quercetin) and 512 mg (rosmarinic acid) per 100g tuna flesh (n = 10), verifying that the hydrosols fortified the tuna fillets. [ABSTRACT FROM AUTHOR]

Summary: The effect of wounding intensity on vitamins and antioxidant activities from potato were evaluated. Potatoes were submitted to five levels of wounding intensity (A/W) including the whole peeled potato (CK), slices, pies, shreds and chopped samples. The results showed that vitamins in potato products had different responses to the same wounding intensity. Wounding intensity significantly induced VB1, VB2, nicotinic acid and nicotinamide accumulation in potato products, all of which were higher than that of control at each wounding intensity. Slice cutting increased the content of VB2, VB5, VB7 and VB9 compared with the control. Shreds cutting increased the content of nicotinic acid, nicotinamide and VC compared with the control. Chopped samples significantly increased the content of VB6, chlorogenic acid and coumaric acid. The wounding intensities also induced the accumulation of L‐phenylalanin ammonia lyase (PAL) activity. Superoxide dismutase (SOD) and peroxidase (POD) activities of potato products decreased after treated by cutting process. [ABSTRACT FROM AUTHOR]

Summary: We produced the iron rice (IR) drink, determined the relevant chemical composition and antioxidant activity and tested the consumers' degree of satisfaction. IR grains were digested with α‐amylase and analysed chemical composition and antioxidant activity, while the hydrolysate (pH 4.0) and flavouring agents were added for final preparation of the IR drink. The IR hydrolysate contained a total iron content of 13.9 mg g−1, a total phenolic content of 1.33 ± 0.07 mg gallic acid equivalent g−1 and γ‐oryzanol of 70.12 ± 2.7 mg kg−1 rice grain, all of which inhibited the generation of free radicals in a concentration‐dependent manner. The IR drink was composed of flavonoids and phenolic acids for which kaempferol was predominant. The members of all three groups of elderly subjects who consumed the low‐dose IR (1.47 mg iron/100 mL), high‐dose IR (2.74 mg iron/100 mL) and white rice (WR; 0.5 mg iron/100 mL) drinks expressed satisfaction and interest with the beverages at 91.2%, 100% and 88.9%, respectively. In terms of sensory evaluation, the low‐dose IR drink revealed a higher acceptance rating than high‐dose IR and WR (P < 0.05). Notably, the Sinlek rice drink was abundant with iron, anti‐oxidative phenolics and γ‐oryzanol, for which consumers expressed an overall degree of acceptance (8.1 ± 1.1). [ABSTRACT FROM AUTHOR]

Summary: Liquid chromatography coupled with tandem mass spectrometry (LC–MS/MS) was employed to investigate free phenols that were released from purple sweet potato (PSP) by alkaline, acid and enzymatic hydrolysis. Four phenolic acids, including ferulic, isoferulic, 4‐hydroxybenzoic and caffeic acids, were identified. Based on their effects on the characteristics of purple sweet potato starch (PSPS), the four phenolic acids were studied. Furthermore, scanning electron microscopy (SEM), Fourier transform infrared spectroscopy (FT–IR) and X‐ray diffraction (XRD) techniques were employed to explore the microstructures of the complexes of the phenolic acids and PSPS. The obtained results demonstrated that the pasting, thermal, retrogradation, as well as digestive properties of PSPS were all influenced by the phenolic acids which interacted with PSPS through noncovalent hydrogen bonds. The influence of the four phenolic acids on the properties of PSPS was in the descending order: 4‐hydroxybenzoic acid > ferulic acid > caffeic acid > isoferulic acid. [ABSTRACT FROM AUTHOR]

Summary: This study analysed the influence of technological processes used in the various buckwheat groat mills on the phenolic content and antioxidant activity of common buckwheat grains and groats. Dehulling, to a greater extent, influenced the quantitative changes in rutin and caused its lowering. Due to this process, the antioxidant activity decreased to a lower degree, and the content of most phenolic acids increased. The roasting process had a negative impact on the content of phenolic compounds, causing the greatest loss in the level of coumaric acid and rutin. It was found that in shaping the health benefits of buckwheat groats, the grain processing temperature is more important than the time of the treatment. In order to obtain the best health value of buckwheat groats, the roasting process should be carried out at a temperature close to 100 °C for a time that will ensure good sensory characteristics, even if it is for several hours. [ABSTRACT FROM AUTHOR]

Summary: The impact of boiling, baking and fermentation treatment on the phenolic acid profile, antioxidant capacity (AC) and angiotensin‐1 converting enzyme (ACE) activity of white beetroot was investigated. The phenolic acids were analysed by liquid chromatography–mass spectrometry (micro‐HPLC‐MS/MS), while AC and ACE were determined by in vitro assays. Phenolic acids concentration was between 87.55 and 100.98 ng g−1 d.m. Ferulic and p‐coumaric acids were the main compounds among the nine phenolic acids identified. Boiling increased the phenolic acid content by 3%; however, baking and fermentation reduced the level of these acids by approximately 6% and 11%, respectively. A significant positive correlation was observed between the results of all AC assays and sinapic and caffeic acid content. The ACE inhibitory activity of white beetroot products may be attributable to the combined effect of the syringic, 4‐hydroxybenzoic, ferulic and p‐coumaric acids. Our study indicates that white beetroot as a novel product may be a valuable source of phenolic acids and functional properties. [ABSTRACT FROM AUTHOR]

Summary: Edible oils industry is using synthetic and natural antioxidants to enhance the oxidative stability of bulk edible oils. Due to safety concerns of BHA, BHT and TBHQ, there is an ongoing effort to find an effective and safe replacement. Finding a safe antioxidant or its synergistic mixture, which delays, retard or prevent the oxidation of bulk oil without changing the colour or flavour upon addition is a challenge. In this review, a brief account of chemical basis of oxidative deterioration of the stored oil is given. The effectiveness of most widely experimented antioxidants such as tocopherols, carotenoids, ascorbic acid and its derivatives, lignan compounds, flavonoids, polyphenols and phenolic acids in various edible oils have been reviewed. Further, the synergistic and antagonistic combination of these antioxidants in controlling oxidative degradation of edible oils has been discussed. [ABSTRACT FROM AUTHOR]

Summary: The study aimed to evaluate the biosynthesis and accumulation of lignans, phenolic acids and also the antioxidant activities in 15 varieties of flax sprouts. The differential contents of lignans (13.30–8987 μg g−1) and phenolic acids (72.55–597.1 μg g−1) among 15 varieties of flax sprouts were observed. The total antioxidant activities ranged from 147.2 to 332.8 μmol TE g−1 in the flax sprouts. The expression levels of five genes in the lignin synthetic pathway were analysed using RT‐qPCR, and the results showed dramatical differences among different flax sprouts. Relatively dispersed analysis was showed by principal component analysis (PCA), and 15 flax sprouts were grouped by hierarchical cluster analysis (HCA) based on their phenolic acids, lignan compounds, length, gene expression and antioxidants after germination, primarily in relation to variety specificity. Present results would be instructive guidance for bio‐fortification breeding and functional foods innovation in flaxseeds. [ABSTRACT FROM AUTHOR]

Summary: The influence of microwave boiling (MB treated 5, 10 and 15 s was abbreviated as MB5, MB10 and MB15, respectively) and high‐pressure boiling (HB processed 10, 20 and 30 min was denoted as HB10, HB20 and HB30, respectively) processing on the composition and content of bound phenolic substances of sorghum hull and their antioxidant capacity were evaluated. Nine bound phenolic profiles were identified by HPLC‐ESI‐MS/MS, including syringic acid, veratric acid, p‐hydroxybenzonic acid, caffeic acid, sinapic alcohol, ascorbic acid, prenylnaringenin and luteolin. Compared with traditional hot water processing (HP treated 10, 30 and 50 min was abbreviated as HP10, HP30 and HP50, respectively), the content of free procyanidins and total phenolics of sorghum hull treated with HB increased by 35.92–58.87% and 6.20–18.70%, respectively. Sorghum hull treated with HB20 possessed the highest ABTS (ABTS radical scavenging capacity) and FRAP (ferric ion reducing antioxidant power) among all treatment groups. [ABSTRACT FROM AUTHOR]

This study investigated the effect of the solvent composition on the extraction of phenolic compounds from teff grains and compared the efficiency between the techniques homogeniser‐assisted extraction (HAE) and ultrasound‐assisted extraction (UAE). The solvents used were water, ethanol and methanol, and the response analysed was the total phenolic content (TPC). The quantitative profile of polyphenols extracted was also determined by ultra‐performance liquid chromatography–tandem mass spectrometry (UPLC‐TQD). According to the optimisation, the maximum response was estimated at solvent ratios of 51:40:9 and 49:26:25 (water/ethanol/methanol, v/v/v) for HAE and UAE, respectively. Under optimal conditions, the extraction technique did not significantly influence the TPC extracted, but the TFC (total flavonoid content) and the antioxidant capacity were significantly higher when UAE was used. The phenolic acids p‐coumaric and protocatechuic and the flavonoids quercetin, rutin and myricetin were the main polyphenols extracted. Both techniques studied were efficient in extracting polyphenols from whole teff grains. [ABSTRACT FROM AUTHOR]

Summary: This research was focused on digestive enzyme inhibition and antioxidant properties of naked oat phenolic acid compound (OPC). Free and bound phenolic acid were separated from ethyl acetate fraction, n‐butanol fraction and aqueous fraction. The interactions between OPC and main digestive enzymes (α‐amylase, α‐glucosidase, pepsin and trypsin) were studied. It was shown that the semi‐purified bound phenolic acid (semi‐purified by AB‐8 column) has a competitive alpha‐glucosidase inhibitor, while OPC of the organic extract fraction exhibited the characteristics of a mixed inhibitor. Bound phenolic‐n‐butanol fraction (IC50 = 98.39 ± 0.89 µg mL−1) had the strongest ability to scavenge the 1,1‐diphenyl‐2‐picrylhydrazyl (DPPH). Additionally, the starch hydrolysis degree of n‐butanol extraction naked oat phenolic compound was significantly lower than other fractions in vitro. The integrated results suggested that OPC could be considered as potential healthy factor to control postprandial blood glucose, and the mechanism maybe via anti‐digestion, antioxidation and interaction with diabetes‐related starch. [ABSTRACT FROM AUTHOR]

Summary: The influence of regular air cold storage (7 °C and 85 ± 5% RH) followed by ripening at shelf‐life conditions (19–21 °C and 65 ± 5% RH), on bioactive compounds of Hass avocados was investigated. Results showed that the content of mannoheptulose and perseitol decreased significantly already during cold storage and ripening period. The fatty acid profile and contents of tocopherols (α‐ and β‐tocopherol) and phytosterols (β‐sitosterol, stigmasterol, campesterol) remained unchanged from day 0 to edible ripeness. Total phenolics, hydrophilic and lipophilic antioxidant capacity remained unchanged during cold storage and increased during the ripening period. At edible ripeness, significant amounts of phenolic acids, p‐coumaric and caffeic and their derivatives were synthesised. Our results demonstrated that regular air cold storage for up to 37 days followed by ripening at shelf‐life conditions enhances the phenolic compounds and mainly the hydrophilic antioxidant capacity without affecting the remaining bioactive compounds in Hass avocado. [ABSTRACT FROM AUTHOR]

Summary: Water kefir microbiota was used to develop novel soy whey‐based beverages that have antioxidant activity. In the present study, comparative phenolics, antioxidant and metagenomic composition of the soy whey beverages fermented using three different water kefir microbiota, named WKFS‐A, WKFS‐B and WKFS‐C were investigated. WKFS‐B beverage had the highest concentrations of isoflavone aglycones (208.73 ± 2.78 mg L−1) and phenolic acids (132.33 ± 3.41 mg L−1) compared with WKFS‐A (193.88 ± 1.15 mg L−1) and (91.73 ± 2.34 mg L−1) and WKFS‐C (160.63 ± 1.76 mg L−1) and (97.13 ± 2.63 mg L−1), respectively. The WKFS‐B also showed higher DPPH and ABTS radical scavenging activity and ferric reducing antioxidant power compared with WKFS‐A and WKFS‐C beverages. Microbial species diversity index analysis showed that a higher concentration of isoflavone aglycones, phenolic acids and increased antioxidant activity in the WKFS‐B beverage correlates with the higher relative abundance of Lactobacillus genus. This study thus revealed that Lactobacillus dominated water kefir microbiota produces soy whey beverages with high phenolic acids, isoflavone aglycones and antioxidant activity. [ABSTRACT FROM AUTHOR]

Summary: Phenolics, melissopalynological analysis, and selected physicochemical characteristics could differentiate floral honey origin. Botanical sources (longan, multifloral and Manuka) had more pronounced effect on honey properties than processing conditions. The conductivity was related to ash content and colour of honey. Total sugar, fructose and glucose content in all samples were not significantly different. Melissopalynological analysis was used to verify the botanical source of honey samples. Predominant pollen was identified. Results characterising antioxidant properties (DPPH radicals, hydroxyl radicals, and carbon‐centred radicals scavenging activity) were confirmed via both Electron Spinning Resonance and oxygen radical absorbance capacity (ORAC). They showed that only hydroxyl radicals scavenging activity and ORAC were significantly different. Type and amount of phenolics in honey samples identified using HPLC could differentiate botanical source. Gallic acid and kaempferol were potential marker phenolics for longan honey. Multivariate statistical analysis allowed discrimination of honey from different botanical sources based on their phenolic profiles. [ABSTRACT FROM AUTHOR]

Summary: Various active substances, antioxidant activities and primary differential metabolite profiles were investigated to assess the nutritional quality of radish sprouts steamed for 0–300 s. The levels of flavonoids, total phenolic content and isothiocyanate in radish sprouts decreased with increased steaming time, and DPPH radical scavenging activity levels and superoxide dismutase levels also exhibited a downward trend (P < 0.05). By contrast, total phenolic acid, ferric‐reducing antioxidant power and reducing power levels exhibited significant increases in the early short‐term steaming process (P < 0.05). Steaming for 30 s promoted the accumulation of vitamin B2, whereas, steaming for 300 s promoted the accumulation of phospholipids and myristic acid to a greater extent than steaming for 30 s. Overall, there was a partial non‐decreased nutritional indicator in short‐term steaming of radish sprouts, and a longer steaming time positively affected the differential metabolites. [ABSTRACT FROM AUTHOR]

Summary: It is well known that the choice of extraction solvents greatly affects both phytochemical composition and related bioactivity of plant extract. Herein, we show that coffee leaf extracts derived from 80% methanol have no effect on basal nitric oxide production in Raw 264.7 cells, whereas, a different result was observed with a previous hot water extract. Phytochemical mixtures formulated to contain equivalent amounts of CQAs, mangiferin and rutin know to present in coffee leaves showed a relatively low (3.5–18.5%, TPC; 17.6–31.6%, ABTS; 7.9–13.6%, DPPH; and 8.5–29.7%, ORAC) contribution to antioxidant activities when compared to the coffee leaf extracts. We conclude that the solvent polarity is particularly important to the unique phytochemical mixture recovered, which in turn governs the bioactivity. This study also demonstrated that other phytochemicals in coffee leaves that were not measured in this study are important in assessing total antioxidant activity of this potential plant beverage. [ABSTRACT FROM AUTHOR]

Summary: The study was aimed to investigate the stability and antioxidant activities of anthocyanins obtained from purple sweet potato via an in vitro digestion system. Three fractions of anthocyanin‐rich extracts were obtained via ODS packing column. Anthocyanins and copigment (primary phenolic acids) of fraction 2 were investigated during simulated an in vitro gastrointestinal digestion. Anthocyanins and copigment were recognised by UPLC‐LTQ‐MS/MS. Besides, anthocyanins were found effectively stable under the acidic gastric digestion conditions. However, the anthocyanins recovery was greatly decreased at around 10% after intestinal digestion. An association between the type, number of acylated group and stability to intestinal digestion was found. Di‐acylated anthocyanins possessed higher stability compared with mono‐acylated anthocyanins and the stability of acylated group in digestion process followed the order of p‐hydroxybenzoyl > feruloyl > caffeoyl. However, there was no much difference in copigment content which was found during digestion process. Moreover, the radical scavenging ability and xanthine oxidase (XO) inhibition showed that the digestion products possessed good biological activities mainly due to its anthocyanin composition. [ABSTRACT FROM AUTHOR]