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Naturally occurring substituted benzoic acids, known for their exceptional biological activity against Pseudomonas aeruginosa, were reacted with various aldehydes, aniline, and tert‐butyl isocyanide at 25 °C to give the desired hybrids with good to excellent yield in the range of 60–85 % and well characterized by 1H NMR, 13C NMR, HRMS, IR, and HPLC analysis. Molecular docking and simulation studies of compounds were conducted which predicted a high affinity towards quorum‐sensing (QS) receptors of P. aeruginosa. The polyphenolic hybrids were first screened for anti‐QS activity using the Agrobacterium tumefaciens NTL4 biosensor strain, followed by examining the antivirulence potential of selected hybrids against P. aeruginosa PAO1 in vitro. The highest degree of AHL (acyl homoserine lactone) inhibition in PAO1 was observed with the compound having a maximum number of phenolic groups. The hybrids in this investigation were also found to be non‐cytotoxic (biocompatible) towards HEK cells and may be further tested for their therapeutic efficacy against P. aeruginosa infections in vivo. It has been observed that the anti‐QS activity is directly proportional to the number of hydroxyl groups on the aromatic ring and one of the major contributing factors can be their chelating capacity as depicted by CAS shuttle assay. [ABSTRACT FROM AUTHOR]

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]

ABSTRACT Nanoparticles (NPs) are well‐known biostimulants in plant biotechnology, utilised to enhance the physical properties of plants and exhibit positive effects on them. The important key role is the most suitable type, effective dose and size of NP to be used in plant tissue culture systems. In this study, various concentrations of silver nanoparticles (AgNPs; 0, 25, 50, 75 and 100 μg L−1) were tested as elicitors in callus culture with the aim of enhancing secondary metabolite production in lemon balm (Melissa officinalis L.). According to the results obtained, callus formation rates have shown an increase in all applications compared to the control group. The highest callus formation, weight and diameter were observed in 50 μg L−1 application. In this application, the callus structure was compact and its colour was green. However, the aromatic compounds, neral and geranial increased significantly in 25 μg L−1 application. The maximum increase in phenolic compounds such as caffeic acid, chlorogenic acid, proto‐catechic acid, hesperidin and p‐coumaric acid was observed in the 75 μg L−1 AgNP and the highest increase in rosmarinic acid compound was determined in the 50 μg L−1 application. The study found that AgNP applications are an effective method for increasing the production of secondary metabolites in medicinal and aromatic plants, such as lemon balm, in vitro. [ABSTRACT FROM AUTHOR]

Arisarum vulgare O. Targ. Tozz. (Araceae), locally known as "Elbgouga," holds significant traditional importance in Algeria for the treatment of various human ailments, including pain, infections, inflammation, digestive disorders, cancer, skin problems, eczema, wounds, and burns. The aim of this study was to explore for the first time the phytochemical profile, antioxidant, antibacterial, and inhibitory effects on acetylcholinesterase (AChE) and butyrylcholinesterase (BChE) enzymes, DNA protection, and capacity to promote wound healing. Preliminary phytochemical experiments were conducted to evaluate the major classes of bioactive compounds, in addition to the total phenol and flavonoid amounts in AVEE. An LC‐MS/MS analysis was conducted to clarify the phytochemical composition of this particular botanical species. The antioxidant capacity was assessed using DPPH· and ABTS·+ radical scavenging tests. The agar diffusion approach was used to ascertain the antibacterial efficacy against four bacteria (Staphylococcus aureus, Enterococcus faecium, Escherichia coli, and Salmonella typhimurium). Cholinesterase inhibition was evaluated using a colorimetric method that relies on Ellman's reaction. The protective effects of AVEE on pBR322 plasmid DNA damaged by H2O2 and UV treatment were assessed by their DNA‐breaking forms. The in vivo acute dermal toxicity and wound healing potential of the AVEE ointment (1–5% AVEO) were also investigated, and histological analyses were carried out on biological samples. Five protein targets were the subject of an in silico molecular docking investigation (TNFα, TGFBR1, IL‐1ß, GSK‐3ß, and NOS) and ADMET studies of the main components of the extracts were performed. The screening of phytochemicals revealed a significant concentration of phenolic compounds (176.00 ± 1.08 mg of gallic acid equivalents/g of dry extract), mainly flavonoids (81.21 ± 1.24 mg of quercetin equivalents/g of dry extract). Three major compounds were identified by LC‐MS/MS analysis, belonging mainly to the class of flavonoids, with rutin as the most abundant compound (11.85 mg/g extract), followed by hesperidin (4.125 mg/g extract). A conspicuous presence of isoquercitrin (1.327 mg/g extract) was also found. Small amounts of flavonoids and phenolic acids were also detected (catechin, chlorogenic acid, syringic acid, salicylic acid, kaempferol, and luteolin). DPPH assay showed higher antioxidant capacity compared to the ABTS·+ assay (142.60 ± 5.52 µg/mL and 236.10 ± 0.22 µg/mL, respectively). AVEE was effective against all selected bacterial strains; however, the highest zone of inhibition (36.00 ± 0.1 mm) was noted against E. faecium. The extract of the plant significantly inhibited both AChE and BChE (89.98 ± 18.76 µg/mL inhibitory activity against AChE and 98.28 ± 44.68 µg/mL inhibitory activity against BChE, respectively). The ethanolic extract of A. vulgare and quercetin exhibited more significant DNA protection action in form I, with percentages of 90.41 and 94.23%, respectively, compared to form II, where the percentages were 27.91 and 51.92%, respectively. The AVEO formulation may be safely administered by topical application. A statistically significant wound contraction was discovered in the group treated with 5% AVEO compared to the groups that were not treated or treated with petroleum jelly. Furthermore, there was no notable disparity detected between the group treated with 5% AVEO and the group treated with the reference drug. The 5% AVEO‐treated group showed, after the research was complete, the most significant percentage of wound contraction (96.90 ± 0.42%). Moreover, the topical application of the formulation improved histological parameters. In silico study showed that rutin, hesperidin, and isoquercitrin had a high affinity to the five main targets that might contribute to the wound healing potential of A. vulgare ethanolic extract. The impressive biological capabilities of A. vulgare indicate that the plant has the ability to be a valuable source of bioactive chemicals with various medical applications. [ABSTRACT FROM AUTHOR]

In this study, the effects of microwave and oven systems on bioactive properties (total phenolic, total flavonoid, and antioxidant capacity), fatty acids, polyphenols, and mineral contents of raw and roasted “Sarışeker” and “Balyumru” tubers are investigated. Antioxidant activity values of “Sarışeker” tigernut tubers roasted in microwave and oven systems are defined to be between 1.56 (540 W) and 2.57 mmolTE kg−1 (720 W) to 1.57 (80 and 120 °C) and 1.68 mmolTE kg−1 (100 °C), respectively. Gallic acid results of the “Sarışeker” and “Balyumru” tigernut tubers roasted in microwave are specified to be between 5.49 (720 W) and 6.59 mg/100 g (540 W) to 15.83 (900 W) and 21.47 mg/100 g (720 W), respectively. In general, the phenolic component values of the “Sarışeker” tigernut tubers roasted at different temperatures are higher than the “Sarışeker” tigernut samples roasted in the microwave. The oleic, linoleic, and linolenic acid values of the oils obtained from “Sarışeker” tubers roasted in both roasting systems increase compared to the control. The heat treatment has different effects on the contents of different elements of the tigernut tubers. It has been observed that there are significant fluctuations in the amounts of minerals in the structure of foods as a result of the heat treatment applied. [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]

Background: The increasing quest for effective and safe antiaging skincare solutions has led to a surge in the exploration of natural compounds such as phenolic acids. Despite the proven efficacy of traditional antiaging ingredients like retinol, their associated side effects have necessitated the search for alternatives. Aims: This study aimed to assess the anti‐wrinkle efficacy of a standardized phenolic acids polymer extract (PAPE) from propolis, employing both in vitro and clinical methodologies to explore its suitability as a novel antiaging skincare ingredient for sensitive and nonsensitive skin types. Patients/Methods: The study comprised of evaluating PAPE effects on key skin health biomarkers in dermal fibroblasts and keratinocytes. A double‐blind, randomized clinical trial involving female participants aged 30–70 years assessed the wrinkle‐reducing effectiveness of face creams formulated with two concentrations of PAPE (1.5% and 3%) over a 28‐day period. Results: In vitro studies indicated that PAPE could modulate inflammation and tissue remodeling biomarkers. The clinical trial demonstrated that applying PAPE‐enriched cream resulted in significant wrinkle reduction, with 25% and 34% improvements for the 1.5% and 3% PAPE formulations, respectively. Subjective feedback from participants further validated the antiaging efficacy and overall satisfaction with the product. Conclusion: Incorporating PAPE offers a compelling antiaging solution, significantly reducing wrinkle depth with a favorable safety profile. The study substantiates PAPE's potential as an effective and safe alternative to conventional antiaging ingredients, aligning with the cosmetic industry's shift toward natural, evidence‐based formulations. [ABSTRACT FROM AUTHOR]

The present study focused on the quantitative determination of active compounds, antioxidant and antibacterial activities of leaf extracts of different Sonneratia species. The tested species including Sonneratia alba (SA), Sonneratia caseolaris (SC), and Sonneratia ovata Backer (SO) were collected from Can Gio Mangrove Forest, Vietnam. The methanol extract of SA leaves was found to contain the highest content of total flavonoids, total phenolics and gallic acid (4344.16 ± 51.78 μg/g dry mass). The highest luteolin‐7‐O‐glucoside and luteolin amounts (5963.28 ± 59.77 and 234.33 ± 10.41 μg/g dry mass, respectively) were found in the methanol extract of SC leaves according to HPLC‐DAD analysis. The methanol extracts of all three species exhibited strong DPPH radical scavenging activity while the ethanol extracts provided strong antibacterial activity against Staphylococcus aureus, Salmonella typhimurium, and Escherichia coli. By fractionating the extracts over a SiO2 column using CHCl3: EA: MeOH gradients, the fractions containing high purity luteolin and luteolin‐7‐glucoside from SC and high purity luteolin from SO were collected. Moreover, all fractions demonstrated significant DPPH free radical scavenging ability but the fraction enriched in gallic acid showed the highest activity. These findings show that SA is a promising source of gallic acid while SC can be potentially used for the extraction and isolation of luteolin‐7‐glucoside. [ABSTRACT FROM AUTHOR]

Five Australian seaweed species, Phyllosphora comosa, Ecklonia radiata, Durvillaea potatorum, Sargassum fallax, and Cystophora siliquosa, thrive along the country's shorelines. Some of these seaweeds have recognized health benefits but have not been fully investigated in terms of their bioactive components and mechanisms of action. We employed ultrasonication with 70% methanol to extract phenolic compounds from these seaweeds and investigated a range of bioactivities for these extracts, including anti‐inflammatory activity exploring urease inhibition, nitric oxide scavenging activity, protein denaturation inhibition, and protease inhibition. Anti‐diabetic activities were investigated using α‐amylase and α‐glucosidase inhibition assays. Anti‐proliferative and anti‐mitotic activities were evaluated using yeast‐cell and green‐gram models, respectively. Our findings showed that C. siliquosa inhibited nitric oxide, urease, and protease activities, with S. fallax, P. comosa, and E. radiata exhibiting substantial inhibition of protein denaturation. E. radiata displayed inhibitory effects on both α‐amylase and α‐glucosidase, whereas P. comosa targeted only the α‐glucosidase enzyme, indicating different mechanisms of anti‐diabetic activity. In these anti‐mitotic assays, C. siliquosa exhibited low cell viability and a significant anti‐proliferative effect, particularly within 24 h, while E. radiata demonstrated notable inhibition at 48 h. LC‐ESI‐QTOF‐MS/MS investigation identified 48 phenolic compounds, including 19 phenolic acids, 20 flavonoids, and 9 other polyphenols. The presence of these compounds in extracts correlated with observed biological activities. These results support the potential health benefits of these seaweeds and link this activity to the presence of bioactive phenolics. [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]

Background: Black rice is rich in various nutrients, such as anthocyanins, which may undergo some changes during cooking. However, previous studies have been mainly focused on a single substance and paid less attention to the changes in overall nutrient components. Here, we performed widely targeted metabolomics analysis on the chemical compositional changes in a new black rice variety ('Huamoxiang No.3') under three cooking modes, including bottom heating (BH), induction heating (IH), and IH + pressure. Results: Among the detected 1458 metabolites, 276 and 108 metabolites were differential metabolites after cooking and in three cooking modes, respectively. Cooking increased the contents of most peptides, phenolic acids, and organic acid compounds but significantly decreased those of lipids and flavonoids, particularly anthocyanins. However, phenolic acids such as chlorogenic acid, erucic acid, and p‐coumaric acid increased significantly, possibly due to the release of bound phenols and degradation of flavonoids to phenolic acids, such as thermal degradation of C3G to protocatechuic acid and among the three heating modes, the IH + pressure mode resulted in the most significant changes. Conclusion: Although cooking reduced the content of flavonoids and anthocyanins, the increase in phenolic acids and other substances contributed to the healthy effect of cooked black rice, and the content of these active substances increased more significantly in the IH + pressure mode. [ABSTRACT FROM AUTHOR]

BACKGROUND: Thinopyrum intermedium (Host) Barkworth & D.R. Dewey, or intermediate wheat grass (IWG), is being developed as the first widely‐available perennial grain candidate. However, because the crop is still in development, grain yields are lower than those of traditional cereals. Utilization of its non‐grain biomass (e.g. for biofuel production and as a source of fine chemicals) would increase the economic value of its cultivation. The present study provides a structural characterization of the lignin and cell wall carbohydrates in IWG biomass and qualitative profiling of biomass extractives and compares them to those of annual wheat (Triticum aestivum) biomass grown in the same location and growing season. RESULTS: The monosaccharide composition and ester‐linked phenolic acid contents of vegetative biomass material from annual wheat and IWG were similar. IWG vegetative biomass is rich in feruloylated arabinoxylans (AX) with a very low substitution rate, whereas the AX from IWG bran have a slightly higher substitution rate. The structure of IWG lignin was investigated using both the quantitative derivatization followed by reductive cleavage method and 2D‐NMR analysis, revealing an H:G:S lignin that incorporates tricin and is acylated with coumaric acid and smaller amounts of ferulates. IWG and wheat extractives contained fatty acids, various free phenolic compounds (tricin, monolignols and phenolic acids), phenolic conjugates and phytosterols. CONCLUSION: The present study provides firm support for the further exploration of T. intermedium biomass as a carbohydrate feedstock (e.g, abundant in lightly substituted AX and cellulose polymers) for biofuel production and source of high‐value fine chemicals, such as tricin. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Plastic packaging materials have caused significant environmental issues because they are nonrenewable and nonbiodegradable. Wax‐emulsified films from biomaterials, on the other hand, are renewable and biodegradable, making them promising packaging alternatives. The development of bioactive wax‐emulsified films (BWEFs) with antimicrobial and antioxidant properties has been a topic of extensive research. In this review, we provide an overview of wax emulsification, BWEF processing, and applications. BWEF contains several bioactive agents such as tannins, flavonoids, phenolic acids, and carotenes. The addition of emulsified wax and active agents to films not only enhances their antimicrobial and antioxidant properties but also reduces their hydrophilicity. Other reagents have been added to BWEF partially to increase hydrophobicity and mainly to improve mechanical properties. BWEFs prolong food shelf life, monitor wound healing, and control drug delivery. We have identified some research challenges that need to be solved to make BWEFs industrially attractive. [ABSTRACT FROM AUTHOR]

SUMMARY: The essence of wound healing is the accumulation of suberin at wounds, which is formed by suberin polyphenolic (SPP) and suberin polyaliphatic (SPA). The biosynthesis of SPP and SPA monomers is catalyzed by several enzyme classes related to phenylpropanoid metabolism and fatty acid metabolism, respectively. However, how suberin biosynthesis is regulated at the transcriptional level during potato (Solanum tuberosum) tuber wound healing remains largely unknown. Here, 6 target genes and 15 transcription factors related to suberin biosynthesis in tuber wound healing were identified by RNA‐seq technology and qRT‐PCR. Dual luciferase and yeast one‐hybrid assays showed that StMYB168 activated the target genes StPAL, StOMT, and St4CL in phenylpropanoid metabolism. Meanwhile, StMYB24 and StMYB144 activated the target genes StLTP, StLACS, and StCYP in fatty acid metabolism, and StFHT involved in the assembly of SPP and SPA domains in both native and wound periderms. More importantly, virus‐induced gene silencing in S. tuberosum and transient overexpression in Nicotiana benthamiana assays confirmed that StMYB168 regulates the biosynthesis of free phenolic acids, such as ferulic acid. Furthermore, StMYB24/144 regulated the accumulation of suberin monomers, such as ferulates, α, ω‐diacids, and ω‐hydroxy acids. In conclusion, StMYB24, StMYB144, and StMYB168 have an elaborate division of labor in regulating the synthesis of suberin during tuber wound healing. Significance Statement: Three MYBs enhance potato wound suberin synthesis. [ABSTRACT FROM AUTHOR]

Prinsepia utilis Royle, native to the Himalayas, is esteemed in Chinese and Indian folk medicine for its diverse medicinal benefits, targeting arthritis, pain relief, bone disorders, and joint discomfort. This study examined the 25% aqueous methanol extract of P. utilis leaves using UPLC‐Q‐TOF‐MS/MS, identifying 78 metabolites, 76 of which were reported for the first time in P. utilis. These included 64 phenolics represented by 56 flavonoids, 5 phenolic acids, 3 phenolic glycosides, 4 terpenoids, 2 lignan glycosides, and 8 other compounds, expanding the knowledge of its chemical composition. These findings lay a foundation for further research, providing insights into potential bioactive compounds and opening avenues for applications in natural product drug discovery, traditional medicine, and nutraceutical development, leveraging the plant's established traditional uses. [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]

BACKGROUND: Sea buckthorn (Hippophae rhamnoides L.) was introduced into Canada in the early 2000s. This plant bears fruits with high commercial value in other countries due to its premium oil. Nevertheless, sea buckthorn berries are also a rich source of bioactives with nutraceutical potential, especially the variety grown in Newfoundland (Canada), which has not previously been characterized. As such, this study evaluated the composition of polyphenols in sea buckthorn pomace and seeds, as well as their prospective health‐promoting effects. RESULTS: Polyphenolic identification by high‐performance liquid chromatography–ultraviolet–mass spectrometry–time of flight revealed the presence of 24 compounds in the seeds and 16 compounds in the pomace, including phenolic acids, flavonoids, and tannins, with ellagic acid derivative IV (pomace, 52.13 μg g−1) and (+)‐catechin (seeds, 690.8 μg g−1) being the most dominant. Sea buckthorn extracts displayed in vitro antidiabetic and anti‐obesity potential by inhibiting α‐glucosidase (71.52–99.31%) and pancreatic lipase (15.80–35.61%) enzymes, respectively. The extracts also protected low‐density‐lipoprotein cholesterol (50.97–89.67%) and supercoiled DNA (35.11–79.84%) from oxidative damage. CONCLUSION: Sea buckthorn berries grown in Canada showed promising health benefits induced by their rich and diverse polyphenolic profile and need to be considered for further commercial expansion as a bioactive‐loaded superfruit. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

BACKGROUND: Phenolic acid exhibits a variety of well‐known physiological functions. In this study, optimal germination conditions to ensure total phenolic acid enrichment in barley sprouts induced by salicylic acid treatment and its effects on sprout physiology and activity, as well as the gene expression of key enzymes for phenolic acid biosynthesis, were investigated. RESULTS: When sprouts were treated with 1 mmol L−1 salicylic acid during germination and germinated at 25 °C for 4 days, the phenolic acid content was 1.82 times that of the control, reaching 1221.54 μg g−1 fresh weight. Salicylic acid significantly increased the activity of phenylalanine aminolase and cinnamic acid‐4‐hydroxylase and the gene expression of phenylalanine aminolase, cinnamic acid‐3‐hydroxylase, cinnamic acid‐4‐hydroxylase, 4‐coumaric acid‐coenzyme A, caffeic acid O‐methyltransferase, and ferulate‐5‐hydroxylase in barley sprouts. However, salicylic acid treatment significantly increased malondialdehyde and H2O2 content, H2O2 and O2− fluorescence intensity, as well as significantly decreasing sprout length and fresh weight. Salicylic acid treatment markedly increased the activity of peroxidase and catalase and the gene expression of peroxidase, catalase, and ascorbate peroxidase in barley sprouts. CONCLUSION: Salicylic acid treatment during barley germination significantly promoted the enrichment of total phenolic acid by increasing the activities and gene expression levels of enzymes involved in the phenolic acid biosynthesis pathway. Salicylic acid induced the accumulation of reactive oxygen species, inhibited sprout growth, and activated the antioxidant system. This study provides a basis for the future development of functional foods using phenol acid‐rich plants as raw materials. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Xinhui Chenpi (XHCP) is a well‐known type of Chenpi (CP) widely used as both a Chinese herb and a food ingredient. While previous studies have explored how the quality of CP changes over time, there has been limited research specifically on XHCP. This study aims to assess the chemical components and quality of XHCP based on total flavonoid content (TF), antioxidant activity (AA), and color value (CV) at two stages: freshly harvested (XHCP‐0Y) and after 3 years of storage (XHCP‐3Y). Thirty‐eight common volatile compounds were identified, and the content of 17 compounds among them, nine nonvolatile compounds, which included one alkaloid (synephrine), three phenolic acids (PA, protocatechuic acid, vanillic acid, and ferulic acid), and five flavonoids (narirutin, hesperidin, sinensetin, nobiletin, and tangeretin), were firstly detected by the newly developed gas chromatograph–mass spectrometer (GC–MS) and ultra‐performance liquid chromatography (UPLC) methods. Compared to XHCP‐0Y, the content of 17 volatile compounds and synephrine decreased in XHCP‐3Y to varying degrees, while the content of PA, five flavonoids, TF, AA, and CV increased. The reduction of dryness caused by volatile compounds and the enhancement of efficacy related to PA, flavonoids, and AA suggested improved quality of XHCP after 3 years of storage. The methods developed in this study show promise for evaluating the quality of XHCP during the aging process. [ABSTRACT FROM AUTHOR]

Soybean is scientifically known as Glycine max. It belongs to the Fabaceae family. It consists of a lot of bioactive phytochemicals like saponin, phenolic acid, flavonoid, sphingolipids and phytosterols. It also owns excellent immune‐active effects in the physiological system. Soy and its phytochemicals have been found to have pharmacological properties that include anticancer, antioxidant, anti‐hypercholesterolaemic, anti‐diabetic, oestrogenic, anti‐hyperlipidaemic, anti‐inflammatory, anti‐obesity, anti‐hypertensive, anti‐mutagenic, immunomodulatory, anti‐osteoporotic, antiviral, hepatoprotective, antimicrobial, goitrogenic anti‐skin ageing, wound healing, neuroprotective and anti‐photoageing activities. Present study has been designed to set standard pharmacognostical extraction method, complexation of compounds, qualitative evaluation through phytochemical screening, identification by TLC, physicochemical properties, solubility profile, total phenolic, flavonoid content as well as analytical evaluation or characterisation like UV and FT‐IR of methanolic extract of G. max. The final observations like physicochemical properties such as total ash value, LOD and pH were recorded. Phytochemical screenings show the presence of flavonoid, alkaloid, saponin, carbohydrate, tannins, protein, gums and mucilage, fixed oils and fats. The results were found significant. Further in silico studies proved creatinine and euparin to be potent wound healing agents. [ABSTRACT FROM AUTHOR]

Background and Objectives: Oat (Avena sativa L.) is well known for its biofunctional properties, primarily attributed to cereal phytochemicals. Germination may amplify the formation of secondary metabolites in oat, enhancing its nutritional and bioactive quality. Despite this, the impact of germination of oat on skin health remains unknown. This study investigated how germination influences the in vitro antioxidant activity and enzyme inhibitory activity related to skin health (tyrosinase and elastase). Findings: Oat was germinated at 25°C for 6 days, and the germinated samples were collected every 2 days. The samples were then divided into kernel and radicle (including germ) fractions for analysis. The radicle fraction exhibited significantly higher antioxidant activity (2,2‐diphenyl‐1‐picrylhydrazyl [DPPH] radical scavenging) and in vitro cosmeceutical activity compared to the whole kernel. Phenolic acids were identified to be responsible for the antioxidant activity and tyrosinase inhibition at all germination times, whereas phytosterols including β‐sitosterol played the key role in elastase inhibition. Avenanthramides, synthesized during oat germination, were proved to be crucial in inhibiting the enzymes deteriorating skin health. Conclusions: This study revealed that germination, as a bioconversion process, enhanced antioxidant activity and cosmeceutical activity of oat by inhibiting the key enzymes responsible for skin aging. However, further research is imperative to fully comprehend the roles and mechanisms of these substances produced during germination. Significance and Novelty: This study revealed the impacts of germination with cereals, offering valuable insights into the strategies for future investigations in the field of skin health and bioactive cereal compounds. [ABSTRACT FROM AUTHOR]

A total of 43 compounds, including phenolic acids, flavonoids, lignans, and diterpene, were identified and characterized using UPLC‐ESI‐Q‐TOF‐MS coupled with UNIFI software. The identified flavonoids were mostly isomers of luteolin, apigenin, and quercetin, which were elucidated and distinguished for the first time in pepper cultivars. The use of multivariate data analytics for sample discrimination revealed that luteolin derivatives played the most important role in differentiating pepper cultivars. The content of phenolic acids and flavonoids in immature green peppers was generally higher than that of mature red peppers. The pepper extracts possessed significant antioxidant activities, and the antioxidant activities correlated well with phenolic contents and their molecular structure. In conclusion, the findings expand our understanding of the phytochemical components of the Chinese pepper genotype at two maturity stages. Moreover, a UPLC‐ESI‐Q‐TOF‐MS in negative ionization mode rapid methods for characterization and isomers differentiation was described. [ABSTRACT FROM AUTHOR]

Lavender plantation is globally expanded due to the increasing demand of its essential oil and its popularity as an ornamental species. However, lavender plantations, and consequently essential oil industries, are threatened by more frequent and severe drought episodes in a globally changing climate. Still little is known about the changes in the general metabolome, which provides the precursors of essential oil production, by extended drought events. Prolonged drought fundamentally results in yield losses and changing essential oil composition. In the present study, the general metabolome of a main cultivated lavender species (Lavandula angustifolia Mill.) in response to water deprivation (WD) and re‐watering was analyzed to identify the metabolomics responses. We found prolonged WD resulted in significant accumulations of glucose, 1,6‐anhydro‐β‐D‐glucose, sucrose, melezitose and raffinose, but declines of allulose, β‐D‐allose, altrose, fructose and D‐cellobiose accompanied by decreased organic acids abundances. Amino acids and aromatic compounds of p‐coumaric acid, hydrocaffeic acid and caffeic acid significantly accumulated at prolonged WD, whereas aromatics of cis‐ferulic acid, taxifolin and two fatty acids (i.e., palmitic acid and stearic acid) significantly decreased. Prolonged WD also resulted in decreased abundances of polyols, particularly myo‐inositol, galactinol and arabitol. The altered metabolite profiles by prolonged WD were mostly not recovered after re‐watering, except for branched‐chain amino acids, proline, serine and threonine. Our study illustrates the complex changes of leaf primary and secondary metabolic processes of L. angustifolia by drought events and highlights the potential impact of these precursors of essential oil production on the lavender industry. [ABSTRACT FROM AUTHOR]

Helianthus annuus seed byproduct is a residual product obtained after seed oil extraction. The present study investigated the preventive and repair effects of the H. annuus seed byproduct ethanol extract (HSE) on ultraviolet radiation (UVR)‐induced injury in human immortalized keratinocytes (HaCaTs) and human skin fibroblasts (HSFs). Results revealed that the total phenolic acid and oligosaccharide content in HSE was >50%. HSE had a stronger preventive effect on UVR‐induced injury than the repair effect. Moreover, phenolic acids were the main active component of HSE mediating the preventative effect. In HaCaTs and HSFs, HSE prevented UVR‐induced injury by inhibiting excessive ROS production. It reduced the secretion of tumor necrosis TNF‐α, IL‐1α, IL‐1β, IL‐6, and IL‐8 by inhibiting the level of ROS, thus reducing inflammation‐mediated injury to skin cells. In addition, HSE inhibited the expression of various mRNA kinases in the MAPK–ERK/p38/JNK pathway. This downregulated the expression of activator protein‐1 (AP‐1) mRNA and further reduced the secretion of matrix metalloproteinase (MMP)‐1, MMP‐3, and MMP‐9 as well as reduced UVR‐induced injury to the cells. In conclusion, HSE is a broad‐spectrum, natural UV filter with high efficiency and low toxicity that has the potential to be used in sunscreen products. [ABSTRACT FROM AUTHOR]

BACKGROUND: Muffins are delightful baked food products that have earned a prominent place in the daily diet of a majority of people around the world. The incorporation of microgreens juice powder (MJP) into muffins boosts their nutritional value. The influence of the incorporation of wheatgrass, fenugreek and basil MJP at 1.5% and 3.0% levels on the nutritional composition, physical properties, pasting, sensory, textural and phenolic profile of functional muffins was evaluated. RESULTS: The results indicated a significant increase in the protein content, ash content, dietary fiber and total phenolic content of MJP incorporated muffins. The incorporation of MJP to the muffins led to a gradual reduction in the L*, a* and b* values. Baking characteristic such as bake loss decreased significantly as a result of MJP incorporation. Furthermore, the incorporation of various MJPs resulted in a significant decrease in the peak viscosity of the flour‐MJP blends. Regarding texture, the hardness and chewiness of the muffins increased progressively with an increase in the level of MJP incorporation. The highest hardness (10.15 N) and chewiness (24.45 mJ) were noted for 3% fenugreek MJP incorporated muffins (FK 3.0). The sensory score of MJP incorporated muffins was acceptable and satisfactory. Additionally, 3% basil MJP incorporated muffins (BL 3.0) marked the dominant presence of majority of the detected phenolic acids such as ferulic acid, sinapic acid, chlorogenic acid, caffeic acid, quercetin, cinnamic acid, isothymosin and rosamarinic acid. The highest concentration of p‐coumaric acid (11.95 mg kg−1), vanillic acid (26.07 mg kg−1) and kaempferol (8.04 mg kg−1) was recorded for FK 3.0 muffin. CONCLUSION: MJP incorporated muffins revealed the pool of phenolic acids and the reduced bake loss is of industrial interest. The present study concludes that wheatgrass, fenugreek and basil MJP can be incorporated by up to 3% into baked products as a source of functional ingredients for health benefits. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

BACKGROUND: Yunnan hulled wheat grains (YHWs) have abundant phenolic compounds (PCs). However, a systematic elucidation of the phenolic characteristics and molecular basis in YHWs is currently lacking. The aim of the study, for the first time, was to conduct metabolomic and transcriptomic analyses of YHWs at different developmental stages. RESULTS: A total of five phenolic metabolite classes (phenolic acids, flavonoids, quinones, lignans and coumarins, and tannins) and 361 PCs were identified, with flavonoids and phenolic acids being the most abundant components. The relative abundance of the identified PCs showed a dynamic decreasing pattern with grain development, and the most significant differences in accumulation were between the enlargement and mature stage, which is consistent with the gene regulation patterns of the corresponding phenolic biosynthesis pathway. Through co‐expression and co‐network analysis, PAL, HCT, CCR, F3H, CHS, CHI and bZIP were identified and predicted as candidate key enzymes and transcription factors. CONCLUSION: The results broaden our understanding of PC accumulation in wheat whole grains, especially the differential transfer between immature and mature grains. The identified PCs and potential regulatory factors provide important information for future in‐depth research on the biosynthesis of PCs and the improvement of wheat nutritional quality. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

To find the chemical markers of wine‐processed Salvia miltiorrhiza (WSM), 76 constituents, including diterpenoid quinones and phenolic acids in Salvia miltiorrhiza (SM) and WSM, were profiled using ultrahigh‐performance liquid chromatography‐quadrupole‐time‐of‐flight‐tandem mass spectrometry (UPLC‐Q‐TOF‐MS/MS) in positive‐ and the negative‐ion modes. Thirty compounds were screened out as candidate differential components using chemometrics analysis, and the concentration of most compounds increased after processing with wine. Seven compounds, namely tanshinone IIA, magnesium lithospermate B, salvianolic acid G, cryptotanshinone, isocryptotanshinone, salvianolic acid B, and rosmarinic acid, were selected as chemical markers of WSM using variable importance of the project. This study revealed the chemical markers of WSM and confirmed that WSM can improve the extraction and solubility effect of chemical constituents. [ABSTRACT FROM AUTHOR]

Background: Bee products are gaining interest in the field of research due to their biochemical and nutritive properties. Honey bee products have been researched extensively but little has been done in regards to stingless bees. There are many species of stingless bees including Plebeina armata, which are found in the Afrotropics. They are underground nesting and produce honey, propolis, wax, pollen and bee bread. These products are known to be rich in polyphenols that comprise of flavonoids and phenolic. In our study, we analysed colorimetrically the total flavonoid, phenolic content and radical scavenging activity of honey (n = 22) and propolis (n = 25) from Bomet, Kisii and Maralal in Kenya. Results: Honey and propolis had total flavonoid content of 12.00–22.67 mg QE/100 g and 288.15–944.76 mg QE/100 g while total phenolic content was 87.01–239.93 mg GAE/100 g and 524.14–1225.01 mg GAE/100 g, respectively. In considerations to the regions, Maralal had the highest phenolic and flavanoid content followed by Bomet and Kisii was the least. The same trend was observed in the radical scavenging activity. Except for the total flavonoid content in honey, the difference was significant (p < 0.05). Conclusion: The polyphenol content of both honey and propolis of P. armata are equally affected by geographical location as a result of different vegetation. They are good source of antioxidants, which can be utilized in diet due to their radical scavenging properties. [ABSTRACT FROM AUTHOR]

BACKGROUND: Melons (Cucumis melo L.) are among the most commonly consumed fruits but they are highly susceptible to mechanical damage and rot during storage and transportation. New processed products are needed to avoid postharvest fruit loss and to increase health benefits. Fermentation is an effective means of utilizing the nutrients and improving flavor. RESULTS: Fermented melon juice (MJ) was prepared using three potential probiotics Lactiplantibacillus plantarum CICC21824 (LP), Lactiplantibacillus plantarum GB3‐2 (LG), and Lactiplantibacillus pentosus XZ‐34 (LX). The nutrition, flavor characteristics, and digestive properties of different fermented MJs were compared. The results demonstrated that, in comparison with mono‐fermentation, mixed fermentation by LG and LX could increase the level of organic acids and phenolic acids. Correspondingly, antioxidant capacity was improved significantly and positively correlated with p‐coumaric acid and cinnamic acid content. The production of alcohols and acids was more strongly enhanced by mixed culture fermentation, whereas mono‐fermentation reduced the content of esters, especially ethyl acetate and isopropyl acetate. Aldehydes and ketones increased significantly in fermented MJ, and damascenone and heptanal could be the characteristic aroma compounds. CONCLUSION: Mixed fermented MJ provides more beneficial phytochemicals, better flavor, and stronger antioxidant properties than mono‐fermentation. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Ethanol has been widely used for the extraction of propolis. Due to its certain disadvantages, there has been an ongoing search to find alternative non‐ethanolic extraction solvents. This study aimed to compare the phenolics, antioxidant, and antibacterial activity of propolis extracts prepared with 70% ethanol (EWE), propylene glycol (PGE), and L‐arginine solution (BE). All extracts were subjected to an in vitro simulated digestion procedure, and the phenolic profile of non‐digested and digested samples was determined by using LC–MS/MS. Additionally, the change in total phenolic (TPC), total flavonoid content (TFC), and antioxidant capacities were determined at each digestion phase. TPC and TFC of non‐digested propolis extracts had similar values, although BE showed higher antioxidant capacity (p <.05). The amount of TPC reached or transformed at the intestinal stage was higher for BE and PG compared to EWE. BE also provided the highest antioxidant capacity assay in digested samples. The most common phenolics were pinocembrin, pinobanskin, galangin, and CAPE in non‐digested extracts. However, their concentration was drastically reduced by digestion, and their recovery (R%) ranged from 0% to 9.38% of the initial amount detected in the non‐digested extracts. Chrysin was the most bioaccessible flavonoid in all extracts. Among phenolic acids, the highest R% was determined for trans‐cinnamic acid (22.14%) from BE. All extracts showed in vitro inhibitory activity against Escherichia coli and Staphylococcus aureus. This study suggests that an L‐arginine solution could be used as an alternative solvent to ethanol and propylene glycol for propolis extraction. [ABSTRACT FROM AUTHOR]

In recent years, heightened interest surrounds the exploration of natural phenols as potential agents for cancer therapy, specifically by inducing ferroptosis, a unique form of regulated cell death characterized by iron‐dependent lipid peroxidation. This review delves into the roles of key natural phenols, flavonoids, phenolic acids, curcumin, and stilbenes, in modulating ferroptosis and their underlying mechanisms. Emphasizing the significance of amino acid, lipid, and iron metabolism, the study elucidates the diverse pathways through which these phenols regulate ferroptosis. Notably, curcumin, a well‐known polyphenol, exhibits multifaceted interactions with cellular components involved in ferroptosis regulation, providing a distinctive therapeutic avenue. Stilbenes, another phenolic class, demonstrate promising potential in influencing lipid metabolism and iron‐dependent processes, contributing to ferroptotic cell death. Understanding the intricate interplay between these natural phenols and ferroptosis not only illuminates complex cellular regulatory networks but also unveils potential avenues for novel cancer therapies. Exploring these compounds as inducers of ferroptosis presents a promising strategy for targeted cancer treatment, capitalizing on the delicate balance between cellular metabolism and regulated cell death mechanisms. This article synthesizes current knowledge, aiming to stimulate further research into the therapeutic potential of natural phenols in the context of ferroptosis‐mediated cancer therapy. [ABSTRACT FROM AUTHOR]

BACKGROUND: In this study, obtaining phytochemical compounds from coffee bean husk (Arabica variety) under pressurized conditions (PLE) was investigated. For this, an experimental design was applied to evaluate the efficiency of the extraction in different conditions of temperature, solvent to husk ratio, and composition of the hydroethanolic solvent, and to determine the maximum extraction conditions of total phenolic acids (TPA). The dry extract obtained under different conditions and by Soxhlet extraction was characterized. RESULTS: The conditions evaluated in the PLE showed that the composition of the hydroethanolic solvent had a greater influence on the results and the maximum extraction of TPA in the liquid extract (3.61 mg CAE 100 ghusk−1) was achieved with 50% (v/v) ethanol in solvent, 45 mL g−1 and 80 °C. Under these operational conditions, the extract obtained showed high mass yield (GY) and antioxidant activity (AA). Under pressurized conditions, synergism between operational variables and the presence of phytochemical compounds could be observed. Comparing the techniques, PLE provided a higher GY and AA, demonstrating the efficiency and selectivity of this technique in obtaining biologically active compounds. The main phenolic acids identified in the dry extract were gallic and chlorogenic, indicating an important role as an antioxidant and suggesting potential for its use. CONCLUSION: PLE is a potential method for green extraction to obtain a phytochemical extract from coffee bean husk; when associated with the recovery of compounds by obtaining the dry extract, PLE presents advantages related to storage and handling, thus representing a starting point for the development of nutraceuticals that can be easily used as ingredients or additives in the chemical industry. © 2023 Society of Chemical Industry (SCI). [ABSTRACT FROM AUTHOR]

BACKGROUND: Rancidity causes unpleasant tastes and smells, and the degradation of fatty acids and natural antioxidants, so that an oil is unfit to be consumed. Natural antioxidants, including tocopherols, polyphenols (sesamol, canolol, ferulic acid, caffeic acid, etc.), β-carotene, squalene and phytosterols, contribute to delay the oxidation of vegetable oils. However, studies on the combination of natural antioxidants to lengthen the shelf life of unsaturated fatty acid-rich blended oil have not been reported. RESULTS: All of the composite antioxidants had the potential to significantly improve the oxidation stability of blended oil. Blended oil G with 0.05 g kg-1 β-carotene, 0.25 g kg-1 sesamol and 0.25 g kg-1 caffeic acid showed the best antiautooxidation. It is also effective in improving the oxidative stability of vegetable oils containing various fatty acids. The oxidation stability index of the blended oil containing the optimum composition of natural antioxidants was 2.17-fold longer than that of the control sample. After the end of accelerated oxidation, the oil's peroxide value, p-anisidine value and total oxidation value were 6.59 times, 12.26 times and 6.65 times lower than those of the control sample, respectively. CONCLUSION: (1) The combination of natural antioxidants β-carotene (0.05 g kg-1), sesamol (0.25 g kg-1) and caffeic acid (0.25 g kg-1) enhances the oxidative stability of unsaturated fatty acid-rich blended oils. (2) β-Carotene is the main antioxidant in the early stages of oxidation. (3) Sesamol and caffeic acid are the main antioxidants in the middle and late stages of oxidation. [ABSTRACT FROM AUTHOR]

BACKGROUND: In the present study, natural deep eutectic solvents (NADES) as a novel green tool were used for the recovery of bioactive compounds with respect to the valorization of artichoke outer petals. NADES coupled with ultrasound-assisted extraction was applied by varying the type of hydrogen bond acceptors (choline chloride or betain) and hydrogen bond donors (sucrose, lactic acid, citric acid, oxalic acid and glycerol) in the NADES mixtures. Thereafter, extraction efficacy was assessed in terms of total phenolic content, antioxidant capacity and individual phenolic composition and their levels by comparing the results obtained by NADES with those for a reference methanolic extract. RESULTS: Based on the results of the present study, the use of choline chloride and lactic acid mixtures was superior for obtaining extracts with high levels of phenolic compounds (12.96 g GAE kg-1 DW) and high antioxidant potential (60.68 g TE kg-1 DW). In addition, gallic acid, syringic acid, chlorogenic acid, ferulic acid, sinapic acid, luteolin, apigenin, rutin and quercetin were detected in all extracts by chromatographic evaluation. As major phenolic compounds, chlorogenic acid and ferulic acid were found to be maximum in lactic acid-based NADES mixtures. CONCLUSION: The present study reveals the potential treatment of various plants, wastes or by-products with NADES combined with an ultrasonication method for the extraction of bioactive compounds with enhanced recovery and selectivity, with the aim of incorporating them into various food and pharmaceutical formulations. [ABSTRACT FROM AUTHOR]

This study aimed to extract bioactive secondary metabolites, determine volatile organic compounds, and polyphenols using GC/MS and LC/MS, and assess their total phenolic content, antimicrobial, antioxidant, and cytotoxic properties. The chemical analysis of S. cerevisiae NRLL Y‐12633 ethyl acetate extract revealed eight volatile organic components, whereas the main component was phenyl ethyl alcohol (77.39 %). On the other hand, nineteen volatile organic compounds were identified in the ethyl acetate extract of S. cerevisiae NRRL Y‐1089, whereas the most critical component was 2, 3‐butanediol (60.74 %). The most abundant phenolic acids were syringic acid (25476.46 ng/mL), and cinnamic acid (5163.76 ng/mL) in the ethyl acetate extracts of S. cerevisiae NRLL Y‐12633 and S. cerevisiae NRRL Y‐1089 respectively. Flavonoid, naringenin, was also found in the ethyl acetate extract of S. cerevisiae NRLL Y‐12633, whereas daidzein and rutin were detected in the ethyl acetate extract of S. cerevisiae NRRL Y‐1089. The total phenolic content of S. cerevisiae NRRL Y‐12633 ethyl acetate extract was found to be greater than that of S. cerevisiae NRRL Y‐1089 ethyl acetate extract. Data revealed that S. cerevisiae ethyl acetate extracts displayed antioxidant and antimicrobial activity, whereas only the ethyl acetate extract of S. cerevisiae NRRL Y‐1089 showed anticancer activity. [ABSTRACT FROM AUTHOR]

BACKGROUND: Citrus peels, which are often discarded as waste in the food‐processing industry, are rich sources of polyphenols. The aim of the current study was to investigate the influence of an industrial freezing process along with blanching and cutting pretreatments on the in vitro gastrointestinal digestion stability of orange (Citrus sinensis L.) and lemon (Citrus limon L.) peel polyphenols. The major polyphenols were identified and quantified with ultra‐performance liquid chromatography‐electrospray tandem mass spectrometry (UPLC‐ESI‐MS/MS) and high performance liquid chromatography‐photodiode array detector (HPLC‐PDA), respectively. RESULTS: The results revealed that hesperidin and chlorogenic acid were the predominant flavonoid and phenolic acids in orange peels whereas, for lemon peels, eriocitrin and caffeic acid were the dominant flavonoid and phenolic acids, respectively. Blanching pretreatment enhanced the levels of major flavonoids in orange and lemon peels (by 39–82% and 54–146%, respectively) (P < 0.05) after in vitro gastrointestinal digestion. On the other hand, the application of cutting treatment after blanching significantly reduced the levels of flavonoids (23–62%) (P < 0.05); however, there was no statistically significant difference between the phenolic acid levels of cut and uncut citrus peels. Overall, the bioaccessibility of individual flavonoids and phenolic acids from frozen orange peels was generally slightly lower than that of untreated peels (9–34% and 9–49%, respectively). Nevertheless, frozen lemon peels contained higher bioaccessible flavonoids and phenolic acids in comparison with untreated peels (40–172% and 32–98%, respectively). CONCLUSION: These results suggest that industrial freezing steps could largely preserve the bioaccessibility of polyphenols in orange and lemon peels. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

BACKGROUND: The consumption of oranges generates huge amounts of pomaces, which are the potential raw materials to increase the nutritional value of the products. RESULTS: In this study, the bioactive composition and flavor volatiles in Lactobacillus fermented orange juice with added pomaces were researched. Results showed that the orange juices blended with pomaces were favorable substrates for Lactobacillus growth and the colony counts reached above 9.0 log CFU mL−1, total phenolics, total flavonoids, and the antioxidant activity in orange juices were increased significantly after adding pomaces. Some amino acids, such as threonine (P < 0.0001), isoleucine (P < 0.01), and glycine (P < 0.01) were markedly higher in fermented orange juices with pomaces. The flavonoid diversity was more abundant by adding pomace fermentation and most flavonoids showed higher levels in fermented juices with the pomace, Lactobacillus fermentum 252 may transform some flavonoids through deglycosylation and reduction reaction. Furthermore, orange pomace mainly improved the flavor volatiles by increasing terpenoids and alcohol, such as d‐limonene and benzyl alcohol, and decreasing volatile acids. CONCLUSION: This study presented a novelty in elevating the nutritional value of juice by the utilization of pomaces, its findings can provide a new way to mine the bioactive ingredient from Citrus by Lactobacillus, and can be used as a guide for the development of new Citrus processing technologies and functional foods. © 2023 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Mussaenda pubescens (Mp) is a valuable medicinal plant that has traditionally been used for medicinal purposes or as a tea substitute. However, there are few studies on the comprehensive and dynamic evaluation of Mp metabolites. This study used an ultra-performance liquid chromatography--tandem mass spectrometry (UPLC-MS/ MS) approach and biochemical analysis to investigate substance changes in leaves at three different stages and elucidate the relationship between metabolites and antioxidant capacity. The findings showed that Mp leaves contained 957 metabolites, the majority of which were phenolic acids, lipids, and terpenoids. The metabolite profiling of Mp leaves was significantly influenced by their growth and development at different stages. A total of 317 differentially accumulated metabolites (DAMs) were screened, including 150 primary metabolites and 167 secondary metabolites, with 202 DAMs found in bud leaf vs. tender leaf, 54 DAMs in tender leaf vs. mature leaf, and 254 DAMs in bud leaf vs. mature leaf. Total phenolics, flavonoids, and anthocyanin concentrations decreased as Mp leaves grew and developed, whereas terpenoids increased significantly. The secondary metabolites also demonstrated a positive correlation with antioxidant activity. Phenolics, flavonoids, terpenoids, and anthocyanins were the primary factors influencing the antioxidant activity of leaves. These findings provide new insights into the metabolite formation mechanism, as well as the development and utilization of Mp tea. [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]

The basis of modern pharmacology is the human ability to exploit the production of specialized metabolites from medical plants, for example, terpenoids, alkaloids, and phenolic acids. However, in most cases, the availability of these valuable compounds is limited by cellular or organelle barriers or spatio‐temporal accumulation patterns within different plant tissues. Transcription factors (TFs) regulate biosynthesis of these specialized metabolites by tightly controlling the expression of biosynthetic genes. Cutting‐edge technologies and/or combining multiple strategies and approaches have been applied to elucidate the role of TFs. In this review, we focus on recent progress in the transcription regulation mechanism of representative high‐value products and describe the transcriptional regulatory network, and future perspectives are discussed, which will help develop high‐yield plant resources. [ABSTRACT FROM AUTHOR]

Sugarcane (Saccharum sp.) plants are grown in warmer climates throughout the world and processed to produce sugar as well as other useful byproducts such as molasses and bagasse. Sugarcane is rich in (poly)phenols, but there has been no attempt to critically evaluate the published information based on the use of suitable methodologies. The objective of this review is to evaluate the quantitative and qualitative (poly)phenolic profiles of individual parts of the sugarcane plant and its multiple industrial products, which will help develop new processes and uses for sugarcane (poly)phenols. The quantitative analysis involves the examination of extraction, concentration, and analytical techniques used in each study for each plant part and product. The qualitative analysis indicates the identification of various (poly)phenols throughout the sugarcane processing chain, using only compounds elucidated through robust analytical methodologies such as mass spectrometry or nuclear magnetic resonance. In conclusion, sugarcane (poly)phenols are predominantly flavonoids and phenolic acids. The main flavonoids, derivatives of apigenin, luteolin, and tricin, with a substantial proportion of C‐glycosides, are consistently found across all phases of sugarcane processing. The principal phenolic acids reported throughout the process include chlorogenic acids, as well as ferulic and caffeic acids mostly observed after hydrolysis. The derivation of precise quantitative information across publications is impeded by inconsistencies in analytical methodologies. The presence of multiple (poly)phenols with potential benefits for industrial applications and for health suggests sugarcane could be a useful provider of valuable compounds for future use in research and industrial processes. [ABSTRACT FROM AUTHOR]

The biological properties of red wine are attributed to potent antioxidants and the antiradical activity of polyphenols. Recently, it has been noted that metal ions can substantially alter the reactivity of polyphenols. In this study, we observed that the radical scavenging activity of red wine increases when Cu(II), an exemplar of transition metal ions, is either removed or chelated. However, Conversely, the elimination of alkaline earth metal ions such as Mg(II) and Ca(II), representing main group elements, has negligible impact on this activity. We explored the interactions between Cu(II), Mg(II), and Ca(II) with three most abundant phenolic substances –gallic acid, catechin, and caffeic acid – and analyzed the corresponding radical scavenging kinetics in a uniform buffer solution at pH 7.2. Cu(II) formed 1 : 1 complexes with these three polyphenols, substantially diminishing their inherent radical scavenging potential. In accordance with the effect in red wine, Ca(II) and Mg(II) displayed no significant influence on the radical scavenging kinetics of these three polyphenols within the buffer solution. Our findings suggest that the removal of Cu(II), and potentially other transition metal ions, during the wine production process could enhance the antioxidant activity of red wine. [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]

BACKGROUND: Mastic gum is a resin that is produced by Pistacia lentiscus. It has many traditional uses, dating from ancient times, such as the treatment of gastrointestinal disorders and as a food additive. In this study, the leaves and mastic gum of trees of different ages from Karaburun and the Cesme peninsula in Türkiye were examined chemically and biologically. Flavonoids, and phenolic and fatty acid components were evaluated by a liquid chromatography system coupled with high resolution mass spectrometry (LC‐HRMS) and gas chromatography with flame ionization detection (GC‐FID). Cytotoxicity was screened against several cancer and healthy cell lines using a 3‐(4,5‐dimethylthiazol‐2‐yl)‐2,5‐diphenyl‐2H‐tetrazolium bromide (MTT) assay. Inducible nitric oxide synthase (iNOS) inhibition was determined on lipopolysaccharide (LPS)‐induced murine macrophage cell line (RAW 264.7) cells. Antiviral activity was measured against avian coronavirus using an in ovo virucidal antiviral activity assay. RESULTS: The main phenolic constituents of the gum were found to be salicylic, rosmarinic, and caffeic acids whereas the most abundant compounds detected were flavonoids in the leaf extracts. The most abundant fatty acids in hexane extracts were palmitic and oleic acids. All gum extracts except 3‐year‐old gum had significant cytotoxic activity on HeLa (IC50 1.74 ± 0.03–4.76 ± 0.95) and PC‐3 (0.64 ± 0.25–6.22 ± 1.40) cells. Moreover, reducing virus activity by fivefold or sixfold logarithmically between the range of 5–10 μg g−1 of 30‐year‐old gum extracts underscored the biological activity. CONCLUSION: In ovo antiviral activity studies on the P. lentiscus were conducted for the first time. The mastic gum and leaves obtained from P. lentiscus may have strong potential in terms of their chemical content and antiviral and cytotoxic activity. As a consequence of these properties, it is a sustainable, renewable natural resource that can be used as an additive and flavoring in the food and pharmaceutical industries. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

The current study focuses on Punica granatum L. (pomegranate) peel and peel extract and their use as functional foods, food additives, or physiologically active constituents in nutraceutical formulations. The pomegranate peel extract is a good source of bioactive substances needed for the biological activity of the fruit, including phenolic acids, minerals, flavonoids (anthocyanins), and hydrolyzable tannins (gallic acid). The macromolecules found in pomegranate peel and peel extract have been recommended as substitutes for synthetic nutraceuticals, food additives, and chemo‐preventive agents because of their well‐known ethno‐medical significance and chemical properties. Moreover, considering the promises for both their health‐promoting activities and chemical properties, the dietary and nutraceutical significance of pomegranate peel and pomegranate peel extract appears to be underestimated. The present review article details their nutritional composition, phytochemical profile, food applications, nutraceutical action, and health benefits. [ABSTRACT FROM AUTHOR]