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The in vitro cultures of Vachellia farnesiana (L) Wight & Arn. have demonstrated cytotoxic activity through callus extract on the HeLa cell line. Explants excised from in vitro-grown seedlings from seeds of two different locations were inoculated on Murashige and Skoog (MS) culture media containing various concentrations of N-6 benzyladenine (BA) or kinetin with 2,4-dichlorophenoxyacetic acid (2,4-D). Optimal efficiency in friable callus induction (100%) was achieved in leaf explants cultured on MS media containing 2.32 µM BA + 13.57 µM 2,4-D. Plant tissues (callus and leaf) were extracted and subjected to quantitative phytochemical analysis, revealing the highest total alkaloid and phenolic content in leaf extracts from Queretaro adult specimens (339.5 ± 20.9 mg atropine equivalents (AE) per g dry extract (DE) and 158.4 ± 12.5 mg gallic acid equivalents (GAE) per g DE, respectively). In contrast, callus cultures exhibited significantly higher total triterpene content (356–381 mg ursolic acid equivalents (UAE) per g DE) compared to leaf extracts (208–243 mg UAE/g DE). Both leaf and callus extracts displayed cytotoxic activity against the HeLa cell line, with a significantly lower half-maximal inhibitory concentration (IC50) for leaf extracts (28–32 µg/mL) compared to callus cultures (43–66 µg/mL), suggesting that alkaloids were primarily responsible for the cytotoxic activity. Furthermore, this study provides valuable insights into the controlled production of bioactive compounds with cytotoxic activity, with callus serving as a rich source. [ABSTRACT FROM AUTHOR]

Summary This study explores using pitomba peel and seeds to obtain a natural extract with high antioxidant capacity, employing extraction techniques with eutectic solvents combined with agitation and temperature control. The analysis revealed that, for the extraction with pitomba peel residues, the average levels of phenolic compounds did not show significant differences except for the extraction with ethanol. In contrast, the extractions performed with pitomba seeds showed significant differences, with the combination of choline chloride with lactic acid and choline chloride with glycerol providing the highest phenolic compound values. For flavonoids, the highest amount was obtained with the extraction using L‐proline and levulinic acid for the pitomba peel and ethanol and choline chloride with levulinic acid for the pitomba seeds. The results of the DPPH and FRAP assays indicate that, for antioxidant activity, the highest DPPH value was achieved with the extraction of pitomba peel using choline chloride with glycerol. In contrast, for pitomba seeds, elevated values were found with choline chloride with glycerol and choline chloride with levulinic acid. In the FRAP assay, the averages between L‐proline with levulinic acid and choline chloride with glycerol were not significantly different, showing high values. For pitomba seeds, the averages between ethanol and choline chloride with glycerol were also not significantly different and showed the highest obtained values. The results demonstrate that the extracts obtained from pitomba residues are rich in valuable compounds for potential applications in the food and pharmaceutical industries. They highlight the significant levels of flavonoids extracted from pitomba peel and seeds and emphasise the effectiveness of deep eutectic solvents (DES), particularly choline chloride with glycerol, in the extraction process. [ABSTRACT FROM AUTHOR]

Summary Cascara's beverage and food innovation has sparked interest due to its unique flavour profile and potential health benefits. Cascara drink, which comes from dried coffee pulp husks, offers a distinctive aroma reminiscent of cherry, mango and tamarind. Research has highlighted cascara's high antioxidant content, making it a functional and healthy drink choice. Sensory analysis has shown that cascara drinks exhibit dominant citric acid and black tea flavours with a strong sour aroma, appealing to consumers who enjoy coffee and tea. Furthermore, post‐harvest processing significantly influences the chemical composition of cascara beverages, with different processing methods resulting in varying levels of caffeine, total phenolic compounds and antioxidant activity. This innovation not only offers a refreshing drink but also shows the potential of cascara to be a valuable source of antioxidants with diverse flavour profiles and contributing to the global market. [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]

Olive trees not only produce olives but also generate a substantial amount of waste and by-products, including leaves, pomace (the solid remains after pressing olives for oil), and wastewater from the olive oil-making process. The waste products, particularly the leaves, contain bioactive compounds, especially phenolic compounds, known for their health benefits, such as high antioxidant potential and the ability to reduce inflammation. These compounds have shown promise in preventing and treating cancer. This review, based on in vitro evidence, provides a detailed description and discussion of the mechanisms through which these compounds from olive leaves can prevent development, the ways they might act against cancer cells, and their potential to increase the sensitivity of tumor cells to conventional anticancer therapy. The possible synergistic effects of these compounds suggest that olive leaf extracts may offer a promising approach for cancer treatment, compared with isolated compounds, thus providing novel possibilities for cancer therapy. [ABSTRACT FROM AUTHOR]

Chellamanimegalai, P.; Deshmukhe, G.; Balange, A.K., and Layana, P., 2024. Effect of solvents on extraction efficiency and in vitro antioxidant activity of bioactive compounds from Dictyota ceylanica and Dictyota cervicornis. Journal of Coastal Research, 40(5), 929–936. Charlotte (North Carolina), ISSN 0749-0208. Seaweeds can fight reactive oxygen species by producing secondary metabolites in adverse environmental conditions. In the present study, bioactive compounds, including chlorophyll a and c1 + c2, carotenoids, fucoxanthin, and total phenols, were extracted from Dictyota ceylanica and Dictyota cervicornis using various solvents to evaluate their in vitro antioxidant activities. Species-specific and solvent-specific differences (p < 0.05) were observed for those compounds. D. ceylanica yielded high chlorophyll a (2.083 mg/g) and carotenoids (0.672 mg/g) in acetone, whereas D. cervicornis showed a maximum of chlorophyll c1 + c2 (1.134 mg/g) and fucoxanthin (0.803 mg/g) in dimethyl sulfoxide. D. cervicornis was found to have a significant amount of total phenols (583.46 mg GAE/100 g), DPPH (2,2-diphenyl-1-picrylhydrazyl) scavenging activity (39.85%), ferric reducing antioxidant power activity (472.81 mg TE/100 g), and total antioxidant activity (1037.52 mg AAE/100 g) in the water extract. The Pearson's correlation and R2 value revealed that chlorophyll a, chlorophyll c1 + c2, carotenoids, fucoxanthin, and total phenols are highly responsible for the remarkable antioxidant activities in D. ceylanica and D. cervicornis. [ABSTRACT FROM AUTHOR]

Summary: In current investigation, the effect of the breads enriched with red pepper powder at different concentrations (0.5%, 1.0%, 1.5% and 2.0%) on colour parameters, antioxidant activity, total phenolics, flavonoids, phenolic components, minerals and sensory properties was revealed. While the brightness results of the breads L* decreased, there was a significant increase in the a* and b* values. As the concentration of the pepper powder added to bread dough increased, a significant increase was observed in bioactive compounds such as total phenol, antioxidant activity and flavonoids in the bread. It was determined that bread enriched with 1% red pepper powder received the highest sensory scores compared to other breads. The phenolic compound amounts of the breads showed some changes based on the pepper concentrations. Protein amounts of the wheat bread fortified with red pepper powder were specified to be between 9.32 (0.5%) and 9.79% (control). Phosphorus (P) and potassium (K) quantities of the breads were assessed to be between 745.27 mg kg−1 (0.5%) and 846.69 mg kg−1 (2.0%) to 2266.63 mg kg−1 (control) and 2907.38 mg kg−1 (2.0%), respectively. The flavour, smell, colour and texture values of the pepper bread samples varied depending on the added pepper concentration. As a result, the most liked formulation by the consumers was the pepper bread with 1.0% added, followed by 1.5%, 2.0%, 0.5% in decreasing order. [ABSTRACT FROM AUTHOR]

Pulsed electrical field (PEF) treatment with 1 kJ/kg and 3 kJ/kg of energies was applied to yellow- and purple-fleshed potatoes before frying (180 °C for 2 min). The effects of PEF on oil content, colour and bioactive compounds were investigated. Significant oil reductions were observed for PEF-treated potatoes, ≥ 20% for yellow- and ≥ 24% for purple-fleshed potatoes, and this was also confirmed in the Fourier transform infrared (FTIR) graph. PEF-treated potatoes had significantly higher phenolic compounds and antioxidant activity than those of untreated samples. Moreover, although the frying reduced total monomeric anthocyanin (TMA) contents of the purple-fleshed potato samples compared to raw potato samples (not PEF-treated and not fried), PEF-treated samples had significantly higher TMA than the untreated (not PEF-treated but fried) samples. Raw samples and fried samples were separated according to PC1 (principal component 1) in chemometric analysis, and fried samples with and without PEF treatment were also separated according to PC2 (principal component 2). When PLS (partial least squares) regression graphs were examined, it was revealed that there was a very good correlation between the oil content and redness (a*) values calculated and estimated by FTIR spectroscopy. Our study showed that PEF treatment could be succesfully used for different varieties of potato before frying. [ABSTRACT FROM AUTHOR]

Mesoamerica is the center of origin of a great number of food crops that nowadays are part of a healthy diet. Pre-Columbian civilizations utilized more than 90% of these foods as ingredient or in main dishes, as well as for remedies and religious ceremonies. Since several years ago, Mesoamerican foods have been recognized by their outstanding concentration of bioactive compounds, including, phenolic compounds, pigments, essential fatty acids, amino acids, peptides, carbohydrates and vitamins, which provide a great number of health benefits. As a result of their unique composition, these ancient crops have several positive effects, such as hypoglycemic, antioxidant, anti-obesity, anti-inflammatory, anti-ageing, neuroprotective, anti-diarrheal, and anti-hypercholesterolemic capacity. Hence, this review is focused mainly in the anti-obesity and antioxidant potential of some of the most cultivated, harvested, as well as commercialized and consumed, food crops native of Mesoamerica, like, nopal and its fruit (Opuntia ficus indica spp.), chia (Salvia hispanica L.), pumpkin (Cucurbita spp.) and cacao (Theobroma cacao). [ABSTRACT FROM AUTHOR]

This study focused on optimizing ultrasound-assisted extraction (UAE) conditions (XPC: pulse cycle of 1:1, 2:1, and 3:1 s on/off; XUP: ultrasound power of 80, 90, and 100%; and XET: extraction time of 2, 4, and 6 min) for maximizing the content of soluble phenols (TSPs) and flavonoids (FLAs) from a native Mexican pigmented corn kernel powder through response surface methodology (RSM). Under the Box–Behnken design conditions, the UAE of TSPs ranged from 27.72 to 34.87 mg/g, while FLA content ranged from 16.59 to 27.28 mg/g. The highest content for TSPs was under 4 min XET, 1:1 s on/off XPC, and 100% XUP, while for flavonoids it was under 6 min XET, 2:1 s on/off XPC, and 80% XUP. According to RSM analysis, the optimal UAE conditions for TSPs were found to be XET 3.15 min, 1.58 s on/off XPC, and 100% XUP, and an XET of 4.18 min, 3 s on/off XPC, and 80% XUP were the best experimental conditions for FLAs with a predictive TSP of 35.07 mg/g and FLA of 27.51 mg/g. These data were adjusted in a second-order polynomial model and experimentally validated (TSP = 34.06 mg/g and 27.04 mg/g). Furthermore, the extracts demonstrated antioxidant activity (ABTS, FRAP, and DPPH methods) for optimal UAE for TSPs and FLAs. The antioxidant extract from the native Mexican pigmented corn kernel powder can be used for diverse industrial applications. Thus, the UAE is an effective and sustainable technology for recovering bioactive compounds from maize-based materials. [ABSTRACT FROM AUTHOR]

The aim of the study was to design microcapsules with a core of blueberry fruit extracts (Vaccinium myrtillus L.) using the ionotropic gelation method and then assess the effect of the type of extracts used and the combination of polymers on the profile of phenolic compounds, their in vitro bioavailability, stability during storage, as well as their antioxidant characteristics and cytotoxic activity against colon cancer cells while assessing biocompatibility against normal colon epithelial cells. Encapsulation efficiency (EE), ranging from 8.79 to 74.55%, significantly depended on the extract used and the type of carrier. It was shown that the addition of pectin (Pect) and whey protein isolate (WPI) to alginate (Alg) improved the efficiency of the encapsulation process. For this version of microcapsules, the highest antioxidant activity, phenolic compound content and their stability during storage were also demonstrated. The estimated content of phenolic compounds ranged from 0.48 to 40.07 mg/g, and the dominant compound was cyanidin 3-O-glucoside. In turn, the highest bioavailability of these compounds and the highest cytotoxic activity against cancer cells were characterized by microcapsules with Alg and WPI. Nevertheless, good biocompatibility with normal colon epithelial cells was demonstrated for all versions of microcapsules. The obtained data indicate that the tested variants of microcapsules protect the bioactive compounds of blueberry fruit extracts, which translates into maintaining their health-promoting properties. [ABSTRACT FROM AUTHOR]

This study aimed to investigate the effects of the solvent type, extraction time, extraction temperature and solvent-to-material ratio on the recovery of the total saponin content (TSC), the total phenolic content (TPC) and the antioxidant activity from the rhizomes of Curculigo orchioides Gaertn. The extraction efficiency of the bioactive compounds by ultrasound-assisted extraction (UAE) was also evaluated. Extraction with 80% ethanol achieved the highest extraction yields, and the optimal conditions for the extraction of TSC were 60 min, 57 °C and an 80 mL/g solvent-to-material ratio. The optimal conditions for the recovery of TPC were 178 min, 45 °C and a solvent-to-material ratio of 68 mL/g. The highest antioxidant activity of the extracts from Curculigo orchioides Gaertn rhizomes was obtained with the optimal conditions of 180 min, 40 °C and an 80 mL/g solvent-to-material ratio. The actual extraction yields obtained from the optimal conditions were 11.33 mg aescin equivalents (AE)/g dry weight (DW) for TSC, 23.58 mg gallic acid equivalents (GAE)/g DW for TPC and DPPH antioxidant activity of 133.45 µM Trolox equivalents (TE)/g DW. UAE using the same type and amount of solvent for only 10 min could result in comparable extraction yields of TSC, TPC and DPPH antioxidant activity to the 180 min conventional extraction process. These promising results suggest the potential for the development of effective extraction processes to recover bioactive compounds from Curculigo orchioides Gaertn rhizomes in practical production. [ABSTRACT FROM AUTHOR]

Wild edible greens are a key ingredient of the so-called Mediterranean diet and they are commonly used in various local dishes in their raw or processed form. Domestic processing of edible greens may affect their nutritional value and chemical profile. In this work, six wild species (e.g., Cichorium spinosum L. (S1); Centaurea raphanina subsp. mixta (DC.) Runemark (S2); Picris echioides (L.) Holub (S3); Urospermum picroides (L.) Scop. ex. F.W. Schmidt (S4); Sonchus oleraceus L. (S5); and S. asper L. (S6)) were assessed for the effect of domestic processing (boiling) on chemical composition and bioactivities. Concerning the chemical composition, glucose, oxalic acid, α-tocopherol, and α-linolenic acid were the most abundant compounds, especially in P. echiodes leaves. After decoction, mainly sugars, tocopherols, and oxalic acid were decreased. The species and processing affected the phenolic compounds content and antioxidant, cytotoxicity, and anti-inflammatory activities. Specific compounds were not previously detected in the studied species, while hydroethanolic extracts contained a higher total phenolic compound content. Hydroethanolic and aqueous extracts were effective towards a range of bacterial and fungi strains. Therefore, the consumption of leaves has health-promoting properties owing to the bioactive compounds and can be integrated into healthy diets. However, domestic cooking may affect the chemical profile and bioactivities of the edible leaves, especially in the case of free sugars and phenolic compound content where a significant reduction was recorded in leaves after decoction. On the other hand, domestic processing could be beneficial since it reduces the oxalic acid content in edible leaves, which is considered an antinutritional factor. [ABSTRACT FROM AUTHOR]

This study investigated the impact of drying parameters on the quality of fingerroot (Boesenbergia rotunda) extract, focusing on phenolic compounds, flavonoids, and antioxidant activity. A Box–Behngen design was employed to evaluate the effects of maltodextrin concentration, inlet temperature, and outlet temperature on the extract's properties. The highest total phenolic content (18.96 µg of GAE/mg extract) and total flavonoid content (33.52 µg of GE/mg extract) were achieved using 20% maltodextrin, a 160 °C inlet temperature, and an 80 °C outlet temperature. Antioxidant activity, measured by DPPH and FRAP assays, was also influenced by drying parameters. Stepwise regression analysis revealed that maltodextrin concentration significantly affected all responses, while the inlet temperature had no significant effect. The outlet temperature significantly influenced FRAP activity. The developed mathematical models accurately predicted experimental values, validating the effectiveness of the RSM and Deep-Learning Machine. Optimal drying conditions for maximizing phenolic compounds were determined to be 20% maltodextrin, a 150 °C inlet temperature, and a 70 °C outlet temperature, resulting in TPC 15.33 µg of GAE/mg extract, TF 28.75 µg of GE/mg extract, IC50 value of 3.99 µg/mL, FRAP value at 4.44 µmoL Fe2+/mg extract of phenolic content, and 18.96 µg of the GAE/mg extract. Similar conditions were found to be optimal for maximizing flavonoid content. These findings provide valuable insights for optimizing the drying process of fingerroot extract to preserve its bioactive compounds and enhance its potential applications. [ABSTRACT FROM AUTHOR]

Baby spinach is becoming increasingly popular as a salad ingredient and needs high fertiliser rates to grow well and attain higher-quality leaves (dark green leaves). Chemical fertilisers, especially nitrogen (N), boost yields. There are many risks associated with nitrogen fertilisation. Additionally, spinach contains phenolic compounds and carotenoids. Nitrogen fertilisation affects growth, development, yield and metabolites. This study examined the impact of lower concentrations of N (0, 30, 60, 90, 120, 150 mg/L) on yield and colour properties [light intensity (L*) colour coordinates, unique for green colour (a*) and yellow colour (b*)], as well as the impact of varying N concentrations on the total phenolic content and p-coumaric acid, quercetin, ferulic acid, kaempferol, lutein, zeaxanthin, β-carotene and antioxidant activities in the baby spinach varieties 'Acadia', 'Crosstrek' and 'Traverse', and it was established that N fertilisation improves phytochemical bioaccessibility and antioxidant activity. In a split strip plot design, three baby spinach varieties were treated with different N concentrations, including 0, 30, 60, 90, 120 and 150 mg/L. For 40 days, three baby spinach varieties were grown on soilless Mikskaar Professional substrate 300. During both seasons, 'Crosstrek' had the highest fresh mass (921.4 g/m2, 856.3 g/m2) at 120 mg/L N, while 'Traverse' had the highest fresh mass at 554.8 g/m2 and at 564.3 g/m2 at 90 mg/L N and did not differ significantly from 90 to 150 mg/L N during either season. During both seasons, 'Acadia' at 90 mg/L N increased fresh mass to 599 g/m2 and 557.9 g/m2. The variety × N supply interaction significantly affected the leaf colour; chlorophyll content across seasons; the levels of bioactive compounds, p-coumaric acid, quercetin, ferulic acid, kaempferol, lutein, zeaxanthin and β-carotene in spinach varieties; the in vitro bioaccessibility; and the antioxidant activity. Varietal differences influenced the bioaccessibility of phenolic compounds and carotenoid components. The appropriate N levels can be used during plant cultivation to optimise the bioaccessibility of this spinach variety. Thus, fertilising 'Traverse' with 90 mg/N mL increased the in vitro bioaccessibility of β-carotene (35.2%), p-coumaric acid (7.13%), quercetin (8.29%) and ferulic acid (1.92%) without compromising the yield. [ABSTRACT FROM AUTHOR]

Using stress elicitors in fruits and vegetables is considered a good strategy to increase the content of bioactive compounds in plant foods. However, bioactive compounds can affect the sensory characteristics of food products, and little is known about their shelf-life stability in fresh produce treated with elicitors. In the present work, carotenoids and polyphenols were quantified by spectrophotometric methods in red and green butterhead lettuce treated with elicitors that had previously been demonstrated to increase bioactive compounds: arachidonic acid (AA), methyl jasmonate (MJ), and Harpin protein (HP). The bioactive compounds were determined immediately and during three weeks after harvest. A descriptive sensory analysis was carried out, which included odor, taste, tactile, and visual attributes of control and elicitor-treated lettuce. Carotenoids showed greater shelf-life stability than polyphenols, and both were more stable in red than in green lettuce during the first two weeks of storage. The best elicitor was MJ, which increased phenolic compounds (red and green lettuce), anthocyanins, and carotenoids (red lettuce) through the storage period. Color intensity, crispness, wettability, and bitter taste were some of the primary sensory attributes in butterhead lettuce and were not affected by any treatment. Other organoleptic properties were also not affected by the elicitors. These results suggest that elicitation could improve the content of bioactive compounds, which is stable through the shelf-life of butterhead lettuce, without any adverse effect on the sensory properties. [ABSTRACT FROM AUTHOR]

This study aims to examine employing ultrasound‐assisted extraction of bioactive components from Moringa oleifera leaves and apply them in beef patties preservation, as well as antioxidant and inhibitory activities and sensory qualities. The study included studying the chemical content and minerals of the M. oleifera leaves, preparation of aqueous and alcoholic extracts using an ultrasound device, then exploring the extraction yield. The results proved that the extraction yield by ultrasound using ethanol at 80% was the highest, reaching 19.22%. The total phenols in the ultrasonic extract with moringa leaves aqueous extract (AMEUS) amounted to 120,755 mg/mL. Since the AMEUS exhibited the highest value of 68.308 mg/mL calic acid – eight phenolic compounds discovered by HPLC – the total content of flavonoids was also calculated. The inhibitory and antioxidant effects of moringa leaf extracts are well documented. We monitored the changes in chemical indicators, such as the value of peroxide and thiobarbituric acid, as well as the percentage of free fatty acids and physical characteristics, such as water‐carrying capacity, pH, and pigments, for storage periods 0, 4, 8, and 12 days after adding AMEUS to beef patties at a concentration of 0.5%. The patties were kept under refrigeration at 4 ± 1°C during this time. The values of peroxide number, thiobarbituric acid, free fatty acid, and metmyoglobin pigment were decreased in the beef patties treated with the AMEUS. However, they increased continuously during the cryopreservation period, and there was a significant increase in water‐holding capacity (WHC) when the beef patties were treated with AMEUS. The results also showed that adding AMEUS to beef patties improved their qualitative characteristics. [ABSTRACT FROM AUTHOR]

Black glutinous rice flour (BGRF) had the potential to be used as a wheat substitute to increase the health-promoting nutritional value of pasta products. The purpose of this study was to investigate the possibility of using BGRF as an alternative to wheat flour in the production of pasta to improve its nutritional value. The research explored the physical, chemical, sensory properties, and consumer acceptance of pasta formulations with 0%, 20%, 40%, and 60% BGRF substitution. The findings revealed that pigmentation of BGRF contributed to increased phenolic compounds and antioxidant properties, which impacted physical and chemical properties of the pasta. The results indicated that a 40% substitution of BGRF was well-liked by consumers, while a 60% substitution led to decreased acceptance. The physical properties of uncooked pasta (UC-PAS) and cooked pasta (CK-PAS), such as moisture content and color values, were significantly influenced by the percentage of BGRF substitution. Specifically, the moisture content of UC-PAS decreased with higher BGRF substitution, resulting in changes in color values. These changes included an increase in redness, as well as a decrease in lightness and yellowness. Additionally, the pigmentation of BGRF contributed to increased phenolic compounds and antioxidant properties, which affected physical and chemical properties of the pasta. The pasta’s cooking quality, including cooking time (CKT), cooking loss (CKL), and cooking yield (CKY), also showed significant differences with varying percentages of BGRF substitution. Furthermore, the proximate composition indicated that the percentages of ash, protein, fat, and fiber increased as the proportion of BGRF increased, with pasta containing 60% BGRF demonstrating the highest values for these properties. All these findings provide evidence that BGRF substitution had a significant positive impact on the physical, chemical, and sensory properties of pasta. For example, the pasta had better antioxidant properties and was well-accepted by consumers. The potential for enhancing the nutritional profile of pasta products by substituting wheat flour with BGRF is noteworthy. [ABSTRACT FROM AUTHOR]

The species of the brown macroalgal genus Sargassum are distributed globally and contain many bioactive compounds. In this study, ultrasound‐assisted extraction (UAE) was applied to obtain phenolic compounds with strong antioxidant activity from Sargassum carpophyllum collected along the coastline of Weizhou Island in the South China Sea. The influence of different variables such as the solid–liquid ratio (1:5–1:30 g · mL−1), ultrasonic power (160–280 W), duty circle ratio (DCR, 1/3–1/1), and ethanol concentration (30% to ~90%) were studied using a single factor design. The extraction kinetics were investigated using the Peleg model and second‐order kinetics model, and the second‐order model described the extraction procedure better than the Peleg model. Total phenol content (TPC) values of 3.316, 2.964, 2.741, and 3.665 mg phloroglucinol (PHG) · g−1 algae were achieved at a higher solid–liquid ratio (1:30 g · mL−1), higher ultrasonic power (280 W), a higher DCR (1/1), and a moderate ethanol concentration (50%), respectively. However, a slightly different result was observed in the extract obtained, with total phenol contents (TPCextract) of 52.99, 65.00, 46.22, and 55.10 mg PHG · g−1 extract and DPPH radical scavenging activity (IC50) of 0.096, 0.066, 0.131, and 0.136 mg extract · mL−1 observed at 50% ethanol, 1:5 g m· mL−1, 2/3 DCR, and 200 W respectively. All variables studied influenced the extraction kinetics by altering the extraction rate and the TPC at equilibrium. As for the bioactivities in the extract, a larger solid–liquid ratio and greater ultrasonic power may not contribute because of their ability to extract non‐phenolic components simultaneously, leading to reduced overall bioactivities. The results of the present study provide essential information for future UAE process design and optimization for extracting phenolics from S. carpophyllum through mathematical modeling and could be regarded as important reference for obtaining value‐added products from other macroalgae species. [ABSTRACT FROM AUTHOR]

Alyssum genus has many ethnobotanical uses due to the bioactive compounds it contains (glucosinolates, hydrocarbons, fatty acids and phenolic compounds, etc.). The objective of this study was to assess the total phenolic content, potential bioactive components and cytotoxic effects of ethanol extracts obtained from different parts (root, stem and leaf) of Alyssum floribundum. The Folin-Ciocalteu colorimetric method was utilized to measure the total phenolic content of all extracts. The total phenolic content of different parts A. floribundum were 12.6 ± 02, 8.2 ± 1.2 and 4.9 ± 0.8 mg GAE/g, respectively. The bioactive compounds of different parts A. floribundum were shown by employing gas chromatography coupled to mass spectrometry (GC/MS) and were identified to contain 30 different chemical components in all parts of the plant. The cytotoxic effect was evaluated using the xCELLigence method on the DU-145 prostate cancer cell line. The root, stem and leaf extracts of A. floribundum displayed the strongest cytotoxicity against the DU-145 prostate cancer cell act in a dose-dependent manner after 24 and 48 h with IC50 values of various concentrations after 24 and 48 h were calculated and determined as 192.1–157.4 µg/mL, 29.12–26.93 µg/mL and 226.4–80.23 µg/mL, respectively. [ABSTRACT FROM AUTHOR]

Summary: In the present study, the effect of microwave roasting on the total phenolic quantities, antioxidant activities, phenolic constituents, fatty acids and tocopherol amounts of the pistachio kernel and oil was revealed. The moisture, oil, total phenolic amounts and antioxidant capacity value of raw and roasted pistachio nuts were assessed as 31.13%, 28.58%, 34.79 mgGAE/100 g and 0.75%–3.18%, 56.91%, 18.80 mgGAE/100 g and 2.26%, respectively. The raw pistachio nut contains 1.90 gallic acid, 0.22 3,4‐dihydroxybenzoic acid, 0.87 (+)‐catechin, 0.15 1,2‐dihydroxybenzene, 0.15 rutin trihydrate, 0.16 resveratrol, 0.1 quercetin, 0.19 kaempferol and 0.24 mg/100 g isorhamnetin. In addition, microwave‐roasted nuts contained 0.75 gallic acid, 0.62 3,4‐dihydroxybenzoic acid, 0.83 (+)‐catechin, 0.47 1,2‐dihydroxybenzene, 0.21 syringic acid, 0.17 caffeic acid and 0.17 mg/100 g quercetin. The raw and roasted pistachio nut oils contained 74.12% and 71.16% oleic, 13.76% and 15.23% linoleic, 8.16% and 8.92% palmitic and 2.09% and 2.10% stearic acids, respectively. The oil samples of the raw and roasted kernels contained 8.15 and 0.00 α‐tocopherol, 63.78 and 7.60 β‐tocopherol, 8.72 and 7.40 ɣ‐tocopherol and 5.61 and 6.77 mg g−1 δ‐tocopherols, respectively. The total phenolic quantity of the pistachio kernel roasted by microwave decreased significantly. Phenolic compounds of the pistachio kernel showed partial differences depending on microwave heating. Differences were monitored in the fatty acid profiles of Pistachio kernel oils. β‐tocopherol quantity of the oil of the pistachio kernel heated by microwave significantly decreased. [ABSTRACT FROM AUTHOR]

Phenolic compounds are plant secondary metabolites, one of the most common and widespread groups of substances in plants, as well as a major group of phytochemicals present in medicinal and aromatic plants. The phytochemical composition of the hydroalcoholic extracts from S. raeseri, S. scardica and S. syriaca was determined by LC-MS/MS-QTOF analysis. A total amount of 23 secondary metabolites were identified, including 17 flavonoids (Fs), 4 phenylethanoid glycosides (PEGs), 1 phenolic acid (PA) and 1 fatty acid (FA). Among the three species, the constituents that have been detected in all of nine samples were: verbascocide/isoverbascoside (PEG), apigenin 7-O- glucoside (F), isoscutellarein 7-O-[6″-O-acetyl]-allosyl(1→2)-glucoside (F) and apigenin 7-(4″-p-coumaroylglucoside) (F). This study contributes to the phytochemical characterization of the Sideritis spp. by providing a comparative study of bioactive compounds present in three different Sideritis species, S. raeseri, S. scardica and S. syriaca, which are widely used as a herbal medicine in Mediterranean region and Balkan Peninsula. [ABSTRACT FROM AUTHOR]

Lonicera caerulea L. fruits are a rich source of vitamins, organic acids, and phenolic compounds, which are characterised by their health-promoting properties. The content of bioactive compounds in this fruit may vary depending on the cultivar and the harvest date. This study analysed the effect of applying 5 ppm gaseous ozone for 1, 3, and 5 min on the chemical properties of L. kamtschatica varieties and newly created clones of L. emphyllocalyx for three years of cultivation. The fruits harvested from L. emphyllocalyx, depending on the year of harvest, had significantly larger size and weight compared to L. kamtschatica. On average, the acidity of the L. emphyllocalyx clones was 6% higher than other tested varieties. The average content of ascorbic acid was highest in L. emphyllocalyx clone '21-17'—57.80 mg·100 g−1; the year of harvest will significantly affect the content of vitamin C, reaching the highest level in 2022—53.92 mg·100 g−1. The total content of polyphenols was significantly dependent on the year of cultivation; reaching, on average, 54.8% more in 2022 compared to the rest of the years. The total antioxidant value using the FRAP, DPPH, and ABTS methods varied depending on the variety; exposure to ozone significantly increased the antioxidant value in each case. On the basis of the study, both botanical varieties can be used in food processing. Gaseous ozone exposure can significantly influence chemical composition, increasing the health-promoting value of fruit. [ABSTRACT FROM AUTHOR]

This research study examines the thermal degradation of vitamin C and phenolic compounds in two fruit smoothies: a base smoothie (BB) and an added carrot fiber smoothie (BF). Both products are treated at different temperatures (70-90 ºC) and times (0-60 min). Experimental data are fitted considering zero and first order models. The results show that degradation of vitamin C and cyanidin-3-O-glucoside during the thermal treatment follows first-order kinetics in both smoothie types. No specific effect of carrot fiber on the content of total phenolic compounds is observed. The z values obtained for BF indicate that fiber has a protective effect on the thermal degradation of vitamin C and cyanidin-3-O-glucoside. It is concluded that the protective effect together with the beneficial effect of fiber consumption per se contribute to increasing the bioactive potential of heat-treated smoothies. [ABSTRACT FROM AUTHOR]

The current study focused on the valorization of carrot leaves, Daucus carota L. because of their high amount of ascorbic acid (AA), phenolic compounds, and the related antioxidant activity. In this study, the changes in carrot leaves caused by different drying techniques (freeze, vacuum, microwave‐assisted infrared, oven) and different storage conditions (room temperature and refrigerator) were investigated. AA contents of fresh, dried, and stored carrot leaf samples were chromatographically determined. Additionally, analysis of TPA (total phenolic content), TAC (total antioxidant capacity), total chlorophyll, carotenoid, and color were carried out. Additionally, fresh leaves were analyzed to compare their results with the corresponding values of processed or stored samples. TPA, TAC, AA, total chlorophyll, and carotenoid values of the samples stored in the refrigerator were 889 ± 63 mg/100 g d.b., 504 mg/100 g d.b., 269 A.A./100 g d.b., 253 mg/100 g d.b., and 2497 mg/100 g d.b., respectively, while the values of the samples dried at room temperature 620 ± 35 mg/100 g d.b., 303 ± 15 mg/100 g d.b., 110 ± 21 mg A.A./100 g d.b., 44 ± 3 mg/100 g d.b., 641 ± 16 mg/100 g d.b., respectively. Consequently, fresh carrot leaves have a higher vitamin C content than many leafy vegetables and even its own family, parsley. Fresh samples stored at room temperature and in the refrigerator for 7 days provided high ascorbic acid retention. Dried leaves with the MW + IR combined system provided better protection than others in terms of bioactive components. However, OD treatment at 40°C provided better protection and was one step ahead in terms of AA content. [ABSTRACT FROM AUTHOR]

Arazá is a fruit native to the Amazonian region with characteristic properties such as aroma, texture, color, and marked acidity. Additionally, the fruit is rich in bioactive compounds in its three fractions (seed, pulp, and peel), such as ascorbic acid, phenolic compounds (and their derivatives), and carotenoids, which have been extensively investigated in the literature for their beneficial properties for human health. However, it is a little-known fruit, and the role it can play in health-promoting activities related to the treatment and prevention of non-communicable diseases (NCDs) when incorporated into the diet is also unknown. Therefore, it is necessary to know the profile of bioactive compounds and the biological properties Arazá possesses, which is the aim of this review. [ABSTRACT FROM AUTHOR]

This study investigates agro-industrial by-products as sources of bioactive compounds, particularly focusing on phenolic compounds known for their antioxidant properties. With growing interest in natural alternatives to synthetic antioxidants due to safety concerns, this study highlights the health benefits of plant-derived phenolic compounds in food preservation and healthcare products. Traditional and advanced analytical techniques were used to obtain phytochemical profiles of various residue extracts, including espresso (SCG) and cold-brew spent coffee grounds (CBCG), pineapple peel (PP), beetroot pomace (BP), apple pomace (AP), black carrot pomace (BCP), and garlic peel (GP). Assessments of total phenolic content (TPC), total flavonoid content (TFC), and antioxidant capacity (AC) supported their revalorization. CBCG showed the highest TPC, TFC, and AC. TPC content in by-products decreased in the order CBCG > SCG > GP > BCP > PP > AP > BP, with a similar trend for TFC and AC. Phytochemical profiling via FI-ESI-FTICR-MS enabled the preliminary putative identification of a range of compounds, with polyphenols and terpenes being the most abundant. Univariate and multivariate analyses revealed key patterns among samples. Strong positive correlations (Pearson's R > 0.8) indicated significant contribution of polyphenols to antioxidant capacities. These findings highlight the potential of agro-industrial residues as natural antioxidants, advocating for their sustainable utilization. [ABSTRACT FROM AUTHOR]

In this study, Eugenia calycina and Eugenia stigmatosa, native Brazilian berries, were explored regarding their proximal composition, bioactive compounds, and antioxidant activities. The edible parts of both fruits presented a low content of lipids, proteins, and carbohydrates, resulting in a low caloric value (<70 kcal/100 g fw). E. stigmatosa fruit showed a high total fiber content (3.26 g/100 g fw), qualifying it as a source of dietary fiber. The sugar profile was mainly monosaccharides (glucose, fructose, and rhamnose). Significant contents of total phenolics and flavonoids, monomeric anthocyanins and, condensed tannins, were observed in both fruits. E. calycina contains a high level of anthocyanins, primarily cyanidin-3-glucoside (242.97 µg/g). Other phenolic compounds were also found, the main ones being rutin and ellagic acid. In contrast, E. stigmatosa is mainly composed of rutin and gallic acid. Furthermore, these fruits showed expressive antioxidant activity, evidenced by ORAC, FRAP, and ABTS. These Eugenia fruits are promising sources of bioactive compounds and have a low caloric and high dietary fiber content, making them interesting options for inclusion in a balanced diet, contributing to the promotion of health and the valorization and conservation of Brazilian biodiversity. [ABSTRACT FROM AUTHOR]

The pequi (Caryocar brasiliense) fruit peel, despite being frequently discarded, has a high content of bioactive compounds, and therefore has a high nutritional value. The present study aimed to explore the bioactivities in the pequi peel, particularly their potential health benefits at the level of antioxidant activity. The exploitation of this fruit could also present significant economic benefits and applications of pequi by-products would represent a reduction in waste, having a positive impact on the environment. Phenolic compounds present in the pequi exocarp and external mesocarp were identified by paper spray mass spectrometry (PS-MS) and quantified by HPLC. The total phenolic content (TPC) along with the amount of 2,2-diphenyl-1-picrylhydrazyl (DPPH), Ferric Reducing Antioxidant Power (FRAP), and the amount of 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid (ABTS) were also determined in peel extracts. Epicatechin was the most abundant phenolic compound found, followed by the caffeic, salicylic, and gallic acids. In addition, fingerprinting revealed compounds related to several beneficial health effects. In short, the results obtained were encouraging for potential applications of pequi peel in the field of functional foods. [ABSTRACT FROM AUTHOR]

In Northern Algeria, Pistacia Lentiscus berries are cold-pressed to extract a valuable oil with medicinal uses. However, after the berries are defatted, the residue (cake) is still underestimated, although it is a rich source of bioactive compounds. This work aimed to optimize the ultrasound-assisted extraction (UAE) of phenolic compounds from Pistacia Lentiscus berries cake (LBC) and to investigate some in vitro biological activities of the rich-phenolic optimized extract. Box Behnken's design of experiments (BBD) was applied to explore the effect of three independent variables (temperature, duration of extraction, and ethanol in water fraction) at three levels, and then HPLC with a Diode Array Detector was used for analysis of its polyphenol composition. Afterwards, the optimized extract was assessed for its antioxidant and antidiabetic capacities. The validated model confirmed the best operative condition of extraction as 50%, 60 °C, and 86 min for, respectively, the ethanol concentration, temperature, and duration of extraction, and the predicted results were experimentally confirmed. Under these conditions, the obtained extract interestingly showed an IC50 of 61.79 ± 0.40 µg/mL against the free radical ABTS• versus Trolox as a positive control (IC 50 = 50.67 ± 0.32 µg/mL). Moreover, a promising anti-α-amylase capacity has been shown by the sonicated LBC extract with an IC50 of 99,82 ± 2,03 µg/mL. These in vitro biological activities should be due to the bioactive phenolic composition of the LBC extract. Indeed, twelve phenolic compounds were identified and quantified in the optimized extract, comprising six flavonoids, five phenolic acids, and a phenylethanoid (Tyrosol). [ABSTRACT FROM AUTHOR]

Olive oil extraction by two-phase systems generates a by-product called "alperujo" which presents several difficulties for its valorization. The present work evaluated an industrial approach, based on the application of thermal treatments to alperujo followed by solid/liquid separation using standard two-phase olive oil mill equipment. Treatments consisted of the thermo-malaxation of alperujo at 70 °C for 45 or 90 min, with or without acid addition, followed by solid/liquid separation in an industrial decanter. The solid was characterized concerning subsequent use for composting, while total and hydrophilic phenolics were analyzed in liquid for their recovery. Additionally, a laboratory-scale trial to compare phenolic purification by ethylic acetate extraction with chromatographic procedures was also included. The static respiration index showed that solid fractions presented higher susceptibility to biodegradation processes than raw alperujo. The phenolic content of treated liquid fractions was higher than in raw alperujo. Total phenolics were maximum at the longest exposure time without acid addition, while hydrophilic phenolics were highest at the shortest exposure time in acidified samples. The use of non-ionic resins seemed attractive for obtaining highly concentrated phenolic fractions. The proposed thermal treatments can be applied in olive oil industries, allowing in situ pomace valorization and the recovery of phenolic-enriched liquid fractions. [ABSTRACT FROM AUTHOR]

In this study, the content of bioactive compounds and antioxidant activity was determined in five selected vegetable microgreens (daikon, i.e., Japanese radish; Chinese red radish; pea; beetroot; and onion). Total phenolics and chlorophylls were analyzed spectrophotometrically in all investigated microgreens. In addition, the content of betalains was determined spectrophotometrically in beetroot microgreens. HPLC analysis was used to identify and quantify individual phenolic compounds. The antioxidant activity of microgreens was determined by DPPH, ABTS and reducing power assays. The highest content of total phenolics, chlorophyll a and chlorophyll b was found in beetroot microgreens (639.85 mg GAE/100 g DW, 202.17 mg/100 g DW and 79.53 mg/100 g DW, respectively). In beetroot microgreens, the content of total betalains, betacyanins and betaxanthins was determined to be 57.27 mg/100 g DW, 43.58 mg BE/100 g DW and 13.68 mg VE/100 g DW, respectively. Among the investigated microgreens, beetroot microgreens showed the highest antioxidant activity, while pea microgreens exhibited the lowest antioxidant activity in all applied assays. The highest correlation was observed for the content of total phenolics and phenolic acids, as determined by HPLC analysis with antioxidant activity using all applied assays, indicating that these compounds were most important contributors to the antioxidant activity of the investigated vegetable microgreens. [ABSTRACT FROM AUTHOR]

BACKGROUND RESULTS CONCLUSION The unintended co‐extraction of chlorophylls during the recovery of polyphenols from plant sources yields green‐coloured phenolic extracts with limited use in colour‐sensitive foods. This study aimed at decolourizing the ethanolic extracts of sugar beet leaves using a UV‐A treatment (390 nm).Exposure of the phenolic extracts to 30 UV‐A LEDs at 8.64 J m−2 radiation dose decreased the total chlorophyll content by 69.23% and reduced the greenness parameter (−a*) significantly (P < 0.05) from 27.33 ± 0.32 to 8.64 ± 0.16. Additionally, UV‐A treatment increased the content of most individual phenolic compounds (e.g. gallic acid, ferulic acid, etc.) significantly, resulting in an increase in the overall phenolic content in the extracts from 900.56 ± 14.11 μg g−1 fresh weight (FW) to a maximum of 975.09 ± 9.62 μg g−1 FW at 0.67 J m−2. However, rutin content had a significant decrease at the highest radiation dose (8.64 J m−2). The soluble sugar content (i.e. glucose and fructose) increased simultaneously with phenolic compounds after the UV‐A treatment. Although the UV treatment reduced the 2,2‐diphenyl‐1‐picrylhydrazyl radical scavenging activity, it had no significant effect on the ferrous chelating activity and the extract's ability to delay lipid oxidation in corn oil. The antioxidant activity index of the treated extract was comparable to that of butylated hydroxytoluene, a synthetic antioxidant.Key findings of this study include successful decolourization of the extract, decomposition of bound polyphenols to their free form, and maintaining the antioxidant activity of the extract in the oil system after UV‐A exposure. © 2024 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Salicylic acid (SA) plays a crucial role as a hormone in plants and belongs to the group of phenolic compounds. Our objective was to determine the optimal concentration of SA for enhancing the production of bioactive compounds in Agastache rugosa plants while maintaining optimal plant growth. The plants underwent SA soaking treatments at different concentrations (i.e., 0, 100, 200, 400, 800, and 1600 μmol mol−1) for 10 min at 7 days after they were transplanted. We observed that elevated levels of SA at 800 and 1600 μmol mol−1 induced oxidative stress, leading to a significant reduction across many plant growth variables, including leaf length, width, number, area, shoot fresh weight (FW), stem FW and length, and whole plant dry weights (DW) compared with that in the control plants. Additionally, the treatment with 1600 μmol mol−1 SA resulted in the lowest values of flower branch number, FW and DW of flowers, and DW of leaf, stem, and root. Conversely, applying 400 μmol mol−1 SA resulted in the greatest increase of chlorophyll (Chl) a and b, total Chl, total flavonoid, total carotenoid, and SPAD values. The photosynthetic rate and stomatal conductance decreased with increased SA concentrations (i.e., 800 and 1600 μmol mol−1). Furthermore, the higher SA treatments (i.e., 400, 800, and 1600 μmol mol−1) enhanced the phenolic contents, and almost all SA treatments increased the antioxidant capacity. The rosmarinic acid content peaked under 200 μmol mol−1 SA treatment. However, under 400 μmol mol−1 SA, tilianin and acacetin contents reached their highest levels. These findings demonstrate that immersing the roots in 200 and 400 μmol mol−1 SA enhances the production of bioactive compounds in hydroponically cultivated A. rugosa without compromising plant growth. Overall, these findings provide valuable insights into the impact of SA on A. rugosa and its potential implications for medicinal plant cultivation and phytochemical production. [ABSTRACT FROM AUTHOR]

Phenolic compounds (PCs) have neuroprotective effects with potential to prevent or slower the progression of Parkinson's disease (PD). However, whether the PCs neuroprotective effects can be observed under their dietary concentrations remains unclear. Therefore, we searched for the most cited articles in density on PCs and PD in the Web of Science Core Collection and All-Database (WoS-CC/AD) and selected the articles based on our eligibility criteria. From these 81 articles selected, we extracted information on experimental design, compounds tested, concentration and/or dose administered, route of administration, and main results obtained. We compared the concentrations of PCs evaluated in vitro with the concentrations bioavailable in the human bloodstream. Further, after extrapolation to humans, we compared the doses administered to animals in vivo with the daily consumed amounts of PCs. Concentrations evaluated in 21 in vitro laboratory studies were higher than those bioavailable in the bloodstream. In the case of in vivo laboratory studies, only one study administered doses of PCs in normal daily amount. The results of the comparisons demonstrate that the neuroprotective effects of the selected articles are mainly associated with concentrations, amounts and routes of administration that do not correspond to the consumption of phenolic compounds through the diet. [ABSTRACT FROM AUTHOR]

This research investigated how incorporating yerba mate (YM) affects whole grain bread’s phenolic profile and in vitro antioxidant activity following simulated gastrointestinal conditions. Three samples were prepared: BWWF (control), B1, and B2 (2.5 and 4.5% YM, respectively). Some phenolic compounds in breads, such as chlorogenic, benzoic, syringic, p-coumaric, and syringaldehyde acid, showed bioaccessible potential since they appeared during the three phases of gastrointestinal digestion. In the gastric phase the compounds present, ferulic acid (bread WWF) was the major compound with 6960 µg/g, for bread with 2.5% YM and bread with 4.5% YM was rutin and chlorogenic acid with 14,945 µg/g and 7881 µg/g, respectively. In the intestinal phase, there was a significant reduction in the levels of phenolic compounds. Bioaccessibility was influenced by the addition of YM, indicating that including this plant in food could add value to this regional product. [ABSTRACT FROM AUTHOR]

Carob syrup is a brown, thick syrup produced from carob pulp that can be directly consumed or used as a sweetener, which also finds applications in folk medicinal practices. In this work, the quali–quantitative phenolic profile of five different carob syrups was elucidated before and after in vitro gastro–intestinal digestion. Moreover, the anti-oxidant properties of undigested and digested carob syrups were investigated. A total of 75 phenolic compounds were identified in undigested carob syrups. The most important phenolic compound in all the samples was gallic acid, the concentration of which ranged between 54.28 and 117.73 mg/100 g. Additional compounds belonging to the classes of hydroxybenzoic acids (in particular glycosylated gallic acid derivatives), hydroxycinnamic acids, and flavonoids (especially flavonols) were also identified. During in vitro gastric digestion, gallic acid mono- and di-hexosides were diglycosylated, releasing gallic acid, which was further degraded in ellagic acid through oxidative polymerization in the intestinal phase of the digestion. Ellagic acid was the major compound detected after in vitro gastro–intestinal digestion of carob syrups. With few exceptions, the anti-oxidant properties of carob syrup were preserved even after digestion. Carob syrup can be considered an important source of phenolic compounds with demonstrated positive effects on human health. [ABSTRACT FROM AUTHOR]

Essential oil (EO) extraction is a widespread practice generating huge amounts of solid plant by-products a potential source of bioactive compounds, on the one hand, and a detrimental risk for the environment that needs to be carefully considered on the other hand. The present study aims to valorize Myrtus communis L. leaf by-products obtained following EO extraction using a steam distillation unit through the recovery of phenolic compounds and the evaluation of their biological activities. The total phenols, flavonoids, and proanthocyanidins contents of the ethanolic extract by-product were higher than the control (leaves without extraction of EO). Their amounts increased from 69.30 to 88.06 mg GAE/g for total phenols, from 36.31 to 70.97 mg QE for flavonoids and from 19.74 to 21.49 mg CE/g of extract for proanthocyanidins. The identification of phenolic compounds by high-performance liquid-chromatography equipped with a reversed-phase (RP-HPLC) system revealed that the by-product sample includes more gallic acid, catechin, syringic acid and luteolin 7-O-glucoside but less p-coumaric acid and kaempferol than the control. Moreover, the mid-infrared spectroscopy (MIR) showed the presence of benzene ring characteristic of phenolic compounds at 756 cm−1, esters of aromatic acids and stretching vibrations of polyphenols at 1141–1234 cm−1, C=C stretching present in phenolic acids such as coumaric acid and catechin at 1604 cm−1. The assessment of antioxidant activity revealed that the ABTS+• radical scavenging activity was significantly increased, whereas the DPPH• radical inhibition activity and the ferric reduction antioxidant power were significantly decreased. The results indicated, as well, that Myrtus communis L. leaf by-products maintained a considerable antibacterial activity depending on the tested bacterial strain. Additionally, the anti-α-amylase activity was higher for the Myrtus communis L. leaf by-product extract. Therefore, Myrtus communis L. leaf by-products of EO extraction offer phenolic compounds with significant biological activities, contributing to the sustainable development and the promotion of circular economy by the recovery of valuable inputs from plant by-products. [ABSTRACT FROM AUTHOR]

This study explores the potential of olive leaves, long integral to Mediterranean traditional medicine, as a rich source of valuable compounds. The challenge lies in their considerable water content, hindering these compounds' full valorization. Four drying methods (air-drying, oven-drying, freeze-drying and solar-drying) were investigated for their impact on nutrient and bioactive compound content in the leaves of four olive varieties ("Arbequina", "Koroneiki", "Menara" and "Picholine Marocaine") cultivated in Morocco. In their fresh state, "Picholine Marocaine" exhibited the highest protein levels (6.11%), "Arbequina" had the highest phenolic content (20.18 mg gallic acid equivalents/g fresh weight (FW)), and "Koroneiki" and "Menara" were highest in flavonoids (3.28 mg quercetin equivalents/g FW). Specific drying methods proved optimal for different varieties. Oven-drying at 60 °C and 70 °C effectively preserved protein, while phenolic content varied with drying conditions. Air-drying and freeze-drying demonstrated effectiveness for flavonoids. In addition, an analytical approach using high-performance liquid chromatography and diode array detection (HPLC-DAD) was applied to investigate the effects of the different drying methods on the bioactive fraction of the analyzed samples. The results showed qualitative and quantitative differences depending on both the variety and the drying method used. A total of 11 phenolic compounds were tentatively identified, with oleuropein being the most abundant in all the samples analyzed. The freeze-dried samples showed the highest content of oleuropein in the varieties "Arbequina" and "Picholine Marocaine" compared to the other methods analyzed. In contrast, "Koroneiki" and "Menara" had higher oleuropein content when air dried. Overall, the obtained results highlight the importance of tailored drying techniques for the preservation of nutrients and bioactive compounds in olive leaves. [ABSTRACT FROM AUTHOR]

This study aimed to examine and compare the main nutritional quality parameters and bioactive compounds of sorghum (Sorghum bicolor L. Moench) grain in order to select genotypes suitable for human consumption and predict genotypes with higher antioxidant capacity. Sorghum grains from the restorer lines collection (172 genotypes) were analysed for their nutritional quality (ash, protein, fat and starch), phenolic compounds content (total phenolics, tannins, flavonoids and anthocyanins), as well as for antioxidant activity and colour parameters. The content of the studied items was 1.6-6.6 % for total lipids, 8.7-19.8 % for proteins, 1.2-3.7 % for ash and 57.1-93.3 % for starch. Total phenolics content was 0.6-11.3 g·kg-1 (expressed as GAE) in methanolic extracts and 1.1-17.1 g·kg-1 (expressed as GAE) in acetone extracts, while the highest antioxidant activity was 90.4 %. There was no correlation between colour and tannin content. The expected and experimentally obtained antioxidant activity confirmed the effectiveness of artificial neural network as a predictive tool. This study showed that sorghum is a valuable material for developing functional food products and it has potential if cultivated in the European climate. [ABSTRACT FROM AUTHOR]

Ultrasound-assisted extraction for bioactive compound retrieval is a viable alternative to traditional extraction methods. Employing ultrasoundassisted extraction, this study aimed to enhance the scavenging capacity of 2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS), total polyphenol content (TPC), and flavonoid content in Ainsliaea acerifolia (A. acerifolia) through response surface methodology (RSM). Initially, the impact of extraction temperature, time, and ethanol concentration on DPPH scavenging capacity, ABTS, TPC, and flavonoid content was assessed. Optimal conditions for maximizing antioxidant activity and TPC were determined as 78% (v/v) ethanol, 60 ℃ extraction temperature, and 91 min of extraction time. Highperformance liquid chromatography (HPLC) analysis of the optimized extract revealed dicaffeoylquinic acid as the primary polyphenol in A. acerifolia extracts, comprising the majority of phenolic compounds (102.06 mg/g DW). This model enabled the optimization of conditions for phenolic compound extraction with antioxidant properties from A. acerifolia, highlighting its potential as a source of antioxidant compounds for industrial, pharmaceutical, and food applications. [ABSTRACT FROM AUTHOR]

Summary: In this study, the effect of roasting, boiling and germination processes on bioactive compounds, antioxidant activity, fatty acid and phenolic profiles and biogenic elements of quinoa seed and oils was assigned. The moisture amounts of boiled and germinated quinoa seeds were recorded to be significantly higher than the control. Also, the oil yield of quinoa seeds decreased compared with the control by roasting, boiling and germinating. The total phenolic and flavonoid quantities of quinoa seeds were assigned to be between 137.70 (germinated) and 315.00 (boiled) to 156.62 (boiled) and 402.38 mg/100 g (control), respectively. Antioxidant capacities of processed quinoa seeds were reported to be between 11.91 (germinated) and 14.43 mmol kg−1 (roasted). The highest total flavonoid and antioxidant capacities were recorded in the control group and roasted quinoa seeds. The highest decrease in total phenol amount of quinoa seeds was detected in germinated quinoa. Gallic acid and catechin values of quinoa seeds varied to be between 29.17 (boiled) and 38.00 mg/100 g (control) to 2.72 (germinated) and 137.26 mg/100 g (control), respectively. The rutin, ferulic acid and p‐coumaric acid contents of the processed (roasted, boiled and germinated) quinoa seeds gradually increased compared with the control. The highest palmitic, oleic, behenic and arachidonic acids were recorded in germinated quinoa oil, followed by the fatty acids of boiled, raw (control) and roasted quinoa seed oils in descending order. P and K amounts of quinoa were established to be between 2203.44 (roasted) and 3314.59 (control) to 4350.60 (boiled) and 6266.85 mg kg−1 (control), respectively. [ABSTRACT FROM AUTHOR]

Summary: Total carotenoid amounts of rocket samples were established between 120.56 μg g−1 (fresh) and 130.06 μg g−1 (microwave). In addition, total phenol and flavonoid results of rockets dried in microwave and oven were found between 655.53 (oven) and 1790.96 mg GAE/100 g (fresh) to 254.03 (oven) and 1668.83 mg/100 g (fresh), respectively. Also, radical scavenging activities (DPPH and FRAP) of rocket samples were measured between 7.55 (oven) and 25.45 mmol kg−1 (fresh) to 35.59 (oven) and 66.74 mg g−1 (fresh), respectively. Gallic acid, 3,4‐dihydroxybenzoic acid, catechin and rutin were the main phenolic compounds found in rocket samples. Catechin contents of rockets dried in microwave and oven systems were recorded between 349.60 (oven) and 442.47 mg/100 g (fresh). Gallic acid and 3,4‐dihydroxybenzoic acid amounts of rocket samples were monitored between 52.84 (oven) and 952.15 mg/100 g (fresh) to 30.92 (oven) and 282.15 mg/100 g (fresh), respectively. The protein amounts of rockets were determined between 11.00% (microwave) and 11.60% (oven). P and K values of fresh and dried rockets were found between 3148.36 (oven) and 3752.33 mg kg−1 (fresh) to 39 363.75 (microwave) and 36 883.41 mg/kg (fw), respectively. Also, Ca and Mg results of fresh and dried‐rockets were found between 26 739.33 (microwave) and 29 534.48 mg kg−1 (fresh) to 3125.32 (microwave) and 3431.70 mg kg−1 (fresh), respectively. The highest S (14 665.30 mg kg−1) was detected in rocket sample dried in microwave. [ABSTRACT FROM AUTHOR]

Sandalwood essential oil, known for its rich content of phenolic and flavonoid compounds, holds great promise for applications in perfumery and medicine. However, traditional production methods have raised concerns regarding their environmental impact and sustainability. This study explored subcritical ethanol extraction as a green technique to address these concerns. Under optimized conditions (6.04 MPa, 109 °C, and 2.01 mL/min), maximum oil yield reached 4.04% with substantial total phenolic compounds (TPCs) of 4.11 mg GAE/100 g and total flavonoid compounds (TFCs) of 8.85 mg QE/100 g in the extracted sandalwood oil. Furthermore, the oil displayed notable antioxidant activity AA of 71.68%. The temperature was identified as a significant factor affecting oil yield, TPCs, TFCs, and AA. The fine-tuning of the extraction temperature enhanced the desired characteristics, improving bioactive compound yields and heightening antioxidant potential. This study uses a green extraction technique to contribute to sustainable sandalwood essential oil production. [ABSTRACT FROM AUTHOR]

Vitis vinifera L. is a natural source of bioactive compounds that is already used for cosmeceutical and nutraceutical approaches. However, their phytochemical and antioxidant properties, although studied, have not been fully explored. We aimed to characterize V. vinifera L. cv. Falanghina seed extracts in different polarity solvents (hexane, ethyl acetate, ethanol, and a mixture of acetone–water) for their phytochemical contents, including the total phenolic compound content (TPC), free radical scavenging capacities, and antioxidant ability on HepG2 cells. We directly profiled the functional quality of V. vinifera seed extracts against H2O2-induced oxidative stress in HepG2 cells, focusing on mitochondrial functions. The content of bioactive compounds was characterized by LC-MS. To assess the cytocompatibility of the extracts, a 3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide (MTT) assay was conducted. Results showed that extraction with ethyl acetate (18.12 mg GAE·g−1) and ethanol solvents (18.07 mg GAE·g−1), through Soxhlet, and with an acetone–water mixture (14.17 mg GAE·g−1), through maceration, yielded extracts rich in (poly)phenols, with good scavenging and antioxidant activity (98.32 I% for ethanol solvents and 96.31 I% for acetone–water mixture). The antioxidant effect of polyphenols is at least partially due to their capacity to maintain mitochondrial biogenesis and mitophagy, which elevates mitochondrial efficiency, resulting in diminished ROS production, hence re-establishing the mitochondrial quality control. These findings highlight the valorization of Vitis by-products to improve food functional characteristics. [ABSTRACT FROM AUTHOR]

Cashew nut testa (CNT) is a cashew industry by-product with various bioactive compounds, especially polyphenols. This study focuses on the formulation, characterization, and evaluation of functional properties of CNT extract-incorporated milk pudding. Cardamom oil was added as a flavoring agent. A sample without CNT extract served as a control. E-nose, E-tongue, and GC–MS analyses were used to analyze the flavor compounds, and HPLC analysis was used to analyze the phenolic compounds. The major phenolic compounds in CNT were (+)-catechin, (−)-epicatechin, and catechin gallate. α-Terpinyl acetate and 1,8-cineole were identified as the major volatile compounds responsible for cardamom aroma. Pudding with 0.04% CNT extract was estimated as the optimum level wherein it did not alter the sensory properties and consumer's overall acceptability. Moisture, pH, and fat content of the samples had no significant difference after storage at 4 °C for 7 days. Sensory characteristics and microbial qualities of the pudding with CNT were comparable to that of the control and the sensory quality of the sample remained acceptable after storage. The incorporation of CNT improved the functional properties of pudding by improving its antioxidant activities (IC50 81.97 ± 5.2 mg/ml). Recovery of polyphenols from this agro-industrial by-product and its incorporation into milk pudding is a novel approach that can add value to this by-product and impart additional health benefits to the food product. Cashew nut testa (CNT) incorporated pudding showed improved antioxidant activity. Volatile compounds were characterized by GC–MS, E-nose, and E-tongue. Sensory quality of pudding remained acceptable after storage at 4 °C for 7 days. Incorporation of CNT extract into pudding is a value addition of cashew by-product [ABSTRACT FROM AUTHOR]

The γ-irradiation effects on nutritional composition, phenolic compounds and fatty acids profile of cocoa beans were investigated. Raw cocoa bean samples were irradiated using 60Co source at doses of 1.0, 3.0, 5.0, and 7.0 kGy. The examined nutrient contents were moisture, protein, ash and fat contents. A total of 10 phenolic compounds from the screening of 32 standards were identified and quantified by LC-MS/MS, with theobromine (2418.52–3506.95 µg/g) and epicatechin (444.24–1090.98 µg/g) being the most abundant. Overall, the irradiation treatment did not significantly influence the protein and moisture content of cocoa beans. On the other hand, 3 kGy irradiation dose led to a significant decrease in fat content of cocoa bean samples. Furthermore, fatty acid composition changed with increasing the irradiation dose. Gamma irradiation caused a significant increase in saturated fatty acids/unsaturated fatty acids ratio. On the whole, the analysis of phenolic compounds of cocoa beans showed that irradiation influence the phenolic compounds significantly, with a few exceptions. The quantities of epicatechin and luteolin 7 glucoside were higher in raw cocoa beans than in irradiated cocoa beans. Highlights: Gamma irradiation ensures food safety without changing proximate composition of cocoa beans. The major phenolic compounds detected in all cocoa samples were influenced by gamma irradiation. Gamma irradiation significantly influenced the fatty acid composition of cocoa bean oil. [ABSTRACT FROM AUTHOR]

In the search for compounds with nutritional and functional value, seeds from several Neltuma species were examined for lipid, protein and phenolic components. Lipid contents ranged between 9.3 and 12.5 g/100 g (seed dry weight), and showed both oleic and linoleic acids predominating largely. Lipids were also a good source of tocopherols (170–603 mg total tocopherols/kg). Proteins accounted for 14.7–35.5 g/100 g seed. Essential amino acids (EAA) comprised 26.1%–40.2% of the total AA content. Based on the EAA score, proteins from all the species analyzed were deficient in leucine, isoleucine and valine, but could meet requirements for histidine, threonine, phenylalanine, tyrosine, and lysine. The qualitative patterns of phenolic compounds were similar each other (predominance of flavonoids, particularly apigenin derivatives). Keeping in mind the examined chemical components, Neltuma seeds have potential value as a source of healthy macronutrients and bioactive compounds. [ABSTRACT FROM AUTHOR]

Sea buckthorn berries (SBB) are well known for being rich in natural bioactive compounds with high pharmacological activity. In this study, the optimization of extraction parameters was performed to recover phenolic compounds with high antioxidant activity from SBB. This study involved a systematic optimization approach, including screening for a variety of parameters, including temperature, time, ethanol concentration, agitation, and solid loading. On the basis of Plackett–Burman design (PBD) model, the two most significant parameters (agitation and solid loading) were selected, and the correlation model between those parameters and multiple responses was derived via response surface methodology (RSM). As a result, the optimal extraction condition for maximizing phenolic content and antioxidant activity was determined to be agitation at 109.54 rpm and a solid loading of 172.67 g/L. Under optimal conditions, SBB extract showed a total phenolic content of 0.21 mg/mL and ABTS and DPPH activities of 27.27% and 58.16%, respectively. The SBB extract prepared under optimal conditions was found to contain caffeic acid, vanillic acid, rutin, and vitamin B1 (thiamine). This work is the first challenge to design an optimization model for the efficient recovery of antioxidants from SBB and is significant in that the model can be applied simply and economically to conventional extraction processes. [ABSTRACT FROM AUTHOR]

Phenolic compounds from elderberries (Sambucus nigra L.) have attracted attention due to their potential health benefits. This paper examines different extraction methods used to obtain phenolic compounds from these fruits and the stability of the extracts. Several extraction techniques (extraction with continuous agitation, ultrasound-assisted extraction, microwave-assisted extraction, maceration, and enzyme-assisted extraction) were tested and compared to evaluate the yield and the quality of the extracts. The stability of the extracts with various storage parameters (time and temperature) and processing conditions (concentration and lyophilization) was also investigated. The results showed that ultrasound-assisted extraction (UAE) provided the highest yield of total phenolic compounds (74.89 mg GAE/g), of which 71.23% were represented by total anthocyanins and 62.50% by monomeric anthocyanins, with total flavonoids of 8.11–9.41 mg RUE/g. The analysis of individual phenolic compounds reconfirms the efficiency of UAE, obtaining 0.42–0.09 mg/g gallic acid, 0.59–0.01 mg/g chlorogenic acid, 0.17–0.03 mg/g 4-coumaric acid, and 2.43–0.01 mg/g rutin. The optimization of the extraction conditions led to the conclusion that the best solvent is 45% ethanol (v/v), and the optimal parameters are 40 °C for 40 min. It was also found that the stability of the extracts can be high during long periods of time (even after 180 days). These findings contribute to the understanding of the optimization of extraction processes and storage conditions to obtain extracts rich in phenolic compounds from elderberries, with potential uses in pharmaceutical and food applications. [ABSTRACT FROM AUTHOR]